I love remaking some of my favorite restaurant dishes! It’s always a challenge to find the right combination of flavors that let me have my restaurant favorites anytime I want! Surin is a popular Thai restaurant down South, and people love their Coconut Tofu Soup that comes complimentary with each of their Thai dishes.

Even if you’ve never eaten at Surin or had Thai food, you’re going to love this fresh, homemade Thai soup. It’s creamy, full of earthy flavors, and you can add your favorite protein, like shrimp, chicken, or tofu, to make it even more filling. It’s also really delicious when served over a bowl of cooked rice!

Ingredients for Coconut Soup

Here’s what I add to my grocery list so I can make this delicious soup:

• Red Pepper oil or Chili Oil
• Lemongrass paste
• Fresh ginger, minced (or you can also use ginger paste)
• Garlic, minced
• Thai red curry paste
• Chicken stock
• Fish sauce
• Granulated sugar
• Unsweetened coconut milk
• Fresh lime juice
• Mushrooms (use shiitake mushrooms, cremini mushrooms, or whatever kind you like best)
• Green onions, diced
• Firm Tofu cut into small cubes (optional. I did not include.)

A full ingredient list is included in the printable recipe card, as well as substitution options and other notes, so make sure to check it out!

How to Make Thai Coconut Curry Soup

This soup is easy to make and is ready in just about 30 minutes! Here’s how to make it:

1. First, I heat the chili oil in a large soup pot on medium-low heat. Then I add lemongrass paste, ginger, and minced garlic. I cook this mixture while stirring constantly until the aroma fills the kitchen (about a minute or so). Then I add the red curry paste and cook while stirring for another 30 seconds.
2. Next, I add 3 cups of the chicken stock to the pot. I stir until the red curry paste fully dissolves. Then I turn it up to medium-high heat and add the remaining chicken stock, fish sauce, and the sugar. I bring this to a boil and, once it starts boiling, reduce the heat to low and let the soup simmer for about 20 minutes.
3. I add the mushrooms and add the firm tofu, if using. I cook it for five minutes. Then I stir in the coconut milk and lime juice and then let the soup cook for five more minutes. I remove any lemongrass stalks with a slotted spoon, top the soup with some diced green onions and/or fresh cilantro, and it’s ready to serve!

Recipe Notes and Substitutions

• For a less spicy soup, use half of the chili oil called for in the recipe. You could also leave it out completely and use olive oil instead.
• If you don’t have or don’t want to use lemongrass paste, you can use 6 fresh lemongrass stalks instead. Remove the lower bulb and outer sheath, then cut the lemongrass into 3-inch pieces. Add them to the pan when the recipe calls for the lemongrass paste, and remove them at the end of the cooking time.
• Lemon zest is an alternative to lemongrass, so you could use the zest of one lemon instead. However, I recommend the lemongrass if you want a more authentic flavor!
• Soy sauce can be used instead of fish sauce if needed.
• Use vegetable stock instead of chicken stock for a vegan Thai coconut soup. Or, if necessary, you can substitute chicken broth or vegetable broth for the stock.
• Serve over rice and add some shredded rotisserie chicken to it!

FAQs

Where do I find red curry paste and red pepper oil (or chili oil)?

I can find the Thai red curry paste and oils in the Asian section of regular grocery stores. If you have an Asian market in town, that’s also a great place to look. You can also use the Amazon affiliate links in the recipe card ingredient list if you can’t find them in your store.

How do I store leftover Thai Coconut Soup?

Once it cools completely, pour remaining soup into an airtight container and refrigerate for 3-4 days.

Can I freeze this Coconut Soup?

Yes, you can freeze it in any freezer-safe container! I love using these Souper Cubes for individual portions, or you can pour cooled soup into a freezer bag, then lay it flat to freeze. This helps it to thaw much more quickly.

You can thaw Thai Coconut Soup in the fridge overnight or on the counter for a few hours. Then heat in a saucepan until warmed through and serve!

More Soup Recipes You’ll Love

I love to make soup, especially in the fall and winter. Here are some of my favorite soup recipes I think you’ll enjoy:

• Turkey Pot Pie Soup is a great way to use up that leftover Thanksgiving turkey! This easy soup is filled with tender chopped turkey, sliced vegetables, a creamy pot pie gravy, and topped with easy pie crust cut-outs. This fun twist on a classic comfort food is a hearty recipe that’s perfect for a chilly fall or winter evening.
• This Creamy Chicken Mushroom Brie Soup is a wonderful way to use Brie cheese. It’s wonderful paired with wild mushrooms and earthy sage in this creamy soup.
• Broccoli Cheese Soup is a classic for a reason. Have a bowl of soup for lunch with a sandwich, or throw it in a bread bowl for a hearty meal!

If you tried this Thai Coconut Soup, I’d love to hear what you thought! Does it rival Surin’s? Leave me a note in the comments or a recipe review below. Enjoy!

I may earn a small commission from the affiliate links clicked on in this post. However, they will come at no additional cost to you and help with supporting my small business. Thank you! ❤️

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Thai Coconut Soup

Thai Coconut Soup is adapted after a favorite recipe from Surin Thai restaurants. With a coconut milk base and fresh ingredients, it's a flavor explosion!

Course Main Course

Cuisine Thai

Keyword Thai Coconut Soup

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 269kcal

Ingredients

• 2 teaspoons red pepper oil/ chili oil *See Note
• 3 tablespoons lemongrass paste *See Note
• 1 1/2 teaspoons fresh ginger minced or can use the same amount of ginger paste
• 1 garlic clove minced
• 3 tablespoons Thai red curry paste
• 6 cups chicken stock divided
• 3 tablespoons fish sauce
• 1 tablespoon granulated sugar
• 13 ounces unsweetened coconut milk
• 2 tablespoons fresh lime juice
• 4 ounces mushrooms
• 2 green onions
• 14 ounces firm tofu, drained and cut into small cubes optional ( I did not include)

Instructions

• Heat the 2 teaspoons chili oil in a stockpot on medium-low heat. Add 3 tablespoons lemongrass paste, 1 1/2 teaspoons ginger and minced garlic clove. Cook while stirring constantly for 30-60 seconds until it becomes aromatic. Add 3 tablespoons red curry paste, and cook for an additional 30 seconds.
• Add 3 cups of chicken stock. Stir until the red curry paste dissolves. Increase the heat to medium and add the remaining stock, 3 tablespoons fish sauce, and 1 tablespoon sugar. Bring to a boil and once it starts boiling, reduce heat to low. Simmer for 20 minutes.
• Add 4 ounces mushrooms, and tofu cubes (if using). Cook for 5 minutes.
• Stir in coconut milk and lime juice. Cook for and additional 5 min. If you used the lemongrass stalks, remove them with a slotted spoon before serving.

Notes

• Use half the amount of the chili oil if you want a less spicy soup. You can also substitute olive oil. 
• If you choose not to use the lemongrass paste, you can use 6 lemongrass stalks. Remove the lower bulb & outer sheath and then cut into 3 inch pieces, and add to pan where it calls for the lemongrass paste. Remove them before serving.
• If you choose not to use either the lemongrass or the paste, you can use the zest of 1 lemon. However, I do highly recommend the lemongrass for a more authentic flavor. 
• The Thai red curry paste and red pepper oil / red chili oil can be found in the Asian section of your local grocery store or you can use the Amazon links in the ingredient list. 
• This is delicious served over rice! 
• Instead of tofu, you can add some shredded chicken to it. I recommend using some rotisserie chicken for added flavor!
• Store and freeze individual portions in these easy to use Souper Cubes!

Nutrition

Calories: 269kcal | Carbohydrates: 17g | Protein: 9g | Fat: 19g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 7mg | Sodium: 1061mg | Potassium: 539mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1232IU | Vitamin C: 6mg | Calcium: 38mg | Iron: 2mg

This post was originally published August 7, 2014. It has been updated in format and with pictures on March 26, 2026.

The post Thai Coconut Soup appeared first on Easy Recipes From Home.

What is better than quick prep and clean-up kind of weeknight dinners that the whole family likes? Um, nothing! It’s perfect for the lazy days of summer.

This is also a great recipe for entertaining because you marinate the chicken thighs before everyone gets there, so the only clean up is the pan you bake them on!

All you need now is a side dish like a Butternut Squash recipe or some Roasted Broccoli, and you’ve got a tasty, complete meal!

Ingredients Needed for BBQ Honey Mustard Chicken Thighs

Gather these simple ingredients together for an easy meal:

• Boneless skinless chicken thighs
• Coarse-ground mustard (whole grain mustard)
• Dijon mustard
• Honey
• Barbecue Sauce
• Soy Sauce
• Freshly chopped tarragon

Don’t forget to check out the recipe card at the bottom of the post for a detailed list of ingredients and instructions!

How to Make Honey Mustard Chicken Thighs in the Oven

This honey mustard chicken recipe is super simple, and the thighs require very little hands-on time, so feel free to get some other tasks done while your chicken thighs bake. Here’s how to make this easy chicken recipe:

1. First, preheat oven to 350 degrees.
2. Mix together the mustards, honey, BBQ sauce, and soy sauce in a large bowl. Set aside about 1/4 cup in a small bowl.
3. Add chicken thighs to the bowl and toss to coat. If you’re making these in advance, you can cover the bowl and place it in the fridge until you’re ready to bake. Otherwise, continue on with the directions.
4. Next, place the thighs on a roasting pan or baking dish prepared with nonstick cooking spray.
5. Bake for 50 minutes or until golden brown and the juices run clear.
6. Spoon reserved honey mustard mixture over thighs, let sit for 5-10 minutes, and serve.

Recipe Variations

• You can use regular yellow mustard if you don’t want to go out and buy a bottle of coarse-ground mustard you might not otherwise use.
• You can use any favorite barbecue sauce, or make your own! Try my Honey Bourbon Barbecue Sauce recipe!
• Feel free to omit the tarragon if you don’t like the flavor, but I think it adds a nice nuance to the honey mustard sauce.

FAQs

Can I use other cuts of chicken to make this recipe?

Yes, this sauce would taste great on boneless chicken breasts, whole chicken quarters, or even drumsticks!  The cook time will vary depending on the cut of meat, so use a meat thermometer to make sure it cooks to a safe internal temperature.

How do I know my Honey Mustard Chicken Thighs are done?

Chicken should be cooked to an internal temperature of 165 degrees F, so use an instant-read thermometer in the thickest part of the thigh to make sure it is done.  I like to take mine out a little before they reach 165, as they continue to cook for a few minutes once you take them out of the oven.

Can I make these ahead of time?

Yes, the sauce makes a great honey mustard chicken marinade. Place the thighs into the sauce and cover the bowl, then keep it in the fridge until you’re ready to cook them. You can do this up to 8 hours in advance.

Can I cook these on the grill?

Yes, you can place these right on the grill. Preheat the grill to high as you prepare the chicken. Cook 5-6 minutes per side or until the temperature in the thickest part of the chicken registers at 165 degrees F. In the last few minutes, brush on the reserved honey mustard barbecue mixture.

How do I store leftover Honey Mustard Chicken?

Store any leftover chicken thighs, cooled to room temperature, in an airtight container in the fridge for 2-3 days. Reheat in the microwave or in the oven until warmed through.

More Honey Mustard Recipes

If you’re a honey mustard fanatic like me, then you might enjoy the following recipes:

This Honey Mustard Dressing is one of my favorite salad dressings. Plus, you can use it as a marinade for chicken!

For a quick and easy meal, these tangy Honey Mustard Pretzel Chicken Tenders breaded in pretzels need to make it onto your dinner table this week!

This easy recipe for Honey Mustard Brussels Sprouts might just be the best way to convert the Brussels sprouts haters into lovers. Roasted in olive oil and then tossed with an easy, tangy sauce, this recipe is one that will probably make a regular appearance on your dinner menu.

Barbecue Recipes

Make these barbecue recipes next time you need some easy, delicious meals:

• Barbecue Chicken Burgers
• Barbecue Chicken Chili
• Barbecue Chicken Slider Melts
• BBQ Pulled Pork Mac n Cheese
• Slow Cooker BBQ Pulled Pork Sandwiches

Which one will you try next? Don’t forget to Pin or print this recipe so you can make Honey Mustard Chicken Thighs next time you need an easy meal!

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Honey Mustard Chicken Thighs

Roast or grill these Honey Mustard Chicken Thighs for the easiest dinner recipe with a flavor combination of tangy barbecue sauce and sweet honey that hits just right!

Course Main Course

Cuisine American

Keyword Honey Mustard Chicken Thighs

Prep Time 7 minutes minutes

Cook Time 50 minutes minutes

Servings 6 servings

Calories 440kcal

Ingredients

• 8 boneless chicken thighs
• 1/4 cup coarse mustard
• 1/4 cup Dijon mustard
• 1/2 cup honey
• 1/3 BBQ sauce
• 1 teaspoon soy sauce
• 3 tablespoons chopped fresh tarragon

Instructions

• Preheat oven to 350 degrees.
• Mix together the mustards, honey, BBQ sauce and soy sauce in a large bowl. Set aside about 1/4 cup.
• Add chicken thighs to bowl and toss to coat.
• Place the thighs in roasting pan prepared with cooking spray.
• Bake for 50 minutes or until juices run clear.
• Spoon reserved sauce over thighs and serve.

Nutrition

Calories: 440kcal | Carbohydrates: 27g | Protein: 26g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.1g | Cholesterol: 148mg | Sodium: 404mg | Potassium: 463mg | Fiber: 1g | Sugar: 24g | Vitamin A: 279IU | Vitamin C: 2mg | Calcium: 67mg | Iron: 3mg

This post was originally published on May 10, 2018. It has been updated in format and with pictures on January 29, 2025.

The post Honey Mustard Chicken Thighs appeared first on Easy Recipes From Home.

Who doesn’t get excited about tossing a bunch of healthy ingredients in a bowl with a smoky southwestern vinaigrette? The fresh flavors are especially refreshing during the hot summer months, but it’s also a great New Year’s resolution recipe!

Sometimes I forget about meatless options when I’m meal planning, but this bowl makes me want to add more! These Southwestern Quinoa Bowls are the perfect option for those who want a vegetarian option or one that is not covered with lots of queso. Or just be like me and enjoy both!

Ingredients for Southwest Quinoa Bowls

Don’t let the long list of ingredients scare you! This recipe is fast and easy, and you’ll appreciate the fresh veggies!  Here’s what you need:

• Uncooked quinoa ( you can use red quinoa or white quinoa)
• Water
• Olive oil or butter
• Kosher salt
• Zest from one lime
• A can of black beans, rinsed and drained
• Corn (canned corn, frozen, or fresh all work!)
• Roasted red bell pepper
• Crumbled feta cheese
• Avocado
• Chopped fresh cilantro (optional)

Southwest Vinaigrette Dressing Ingredients

• Olive oil
• White balsamic vinegar
• Honey
• Dijon mustard
• Fresh lime juice
• Paprika (smoked or regular)
• Cumin
• Oregano
• Cayenne pepper

Scroll down to the recipe card at the end of the post for a detailed list of ingredients and instructions!

How to Make Southwest Quinoa Salad Bowls

1. First, cook the quinoa. In a medium saucepan, bring 1 cup of water to a boil. Add quinoa, olive oil or butter, and salt. Cover and reduce heat to a simmer. Cook for 15 minutes or until water has been absorbed. Remove from heat, add lime zest, and fluff with a fork to incorporate.
2. Next, while the quinoa cooks, make the vinaigrette. In a medium bowl, whisk together the olive oil, white balsamic vinegar, honey, Dijon mustard, lime juice, paprika, cumin, oregano, and a pinch of cayenne.
3. Finally, assemble your quinoa bowls. Evenly divide the black beans, corn, peppers, feta, avocado, cooked quinoa, and cilantro into two separate bowls. Pour as much salad dressing as is desired over the contents of each bowl and gently toss to combine.

Recipe Variations

• ​Use brown rice instead of quinoa.
• Pinto beans can replace the black beans in the recipe.
• Crumble some tortilla chips on top for a little crunch!
• Add all the ingredients to a bowl of greens for a delicious, cold quinoa salad.
• You can include other veggies like chopped red onion, diced green onions, cherry tomatoes, and more.

FAQs

Can I add a meat protein to this meal?

Sure! If you want some meat in your dish, you can definitely add some cooked chicken, salmon, ground beef or another meat protein to these quinoa bowls.

How do I store leftover Southwest Quinoa Bowls?

Transfer any leftover quinoa bowls to an airtight container and keep them in the fridge for 1-2 days. You can eat it straight from the fridge or at room temperature the next day!

Can I make these ahead of time?

If you are pressed for time, I recommend preparing the vinaigrette and your veggies ahead of time. You can also cook the quinoa and store it in an airtight container in the fridge for up to 24 hours before serving it. Then, when you’re ready to eat, assemble the bowls as instructed above and serve!

Another great option for meal prep is to assemble the bowls as directed, but keep the dressing separate until you’re ready to eat. I like to do this when making some lunches for the week.

How many does this recipe serve?

You can make two Southwest Quinoa Bowls with this recipe. You can double it or triple it to feed your whole family!

More Mexican-inspired Meals

If you love Mexican food like I do, then you might want to try one of these dishes next time you need an easy dinner recipe:

• Slow Cooker Mexican Lasagna might just make your taste buds sing! This twist on lasagna combines chorizo, enchilada red sauce, black beans, corn, and of course, a ton of cheese. 
• These Mexican Street Corn and Chorizo Tacos are the perfect handheld treat, making them a great addition to your weeknight dinner menu or as game day finger food!  So go ahead, pour yourself a drink and have a taco night with some family and friends.
• These Spicy Tequila Shrimp Tacos with Mexican Rice and Cilantro Lime Cream are so good, you’ll want to make them weekly! Tequila and Mexican food always go hand in hand!
• Our Mexican Sloppy Joe Sweet Potatoes are made with ground beef and your favorite ingredients for a delicious twist on an old favorite. Sweet potatoes provide a perfect “shell” for these filling, flavorful tacos.

Pin or print this recipe so you have it on hand for your menu planning this week!

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Southwest Quinoa Bowl

This Southwest Quinoa Bowl is a great meatless meal option with quinoa, corn, black beans, veggies, and feta cheese, and topped with a Mexican-inspired dressing.

Course Main Course

Cuisine American

Keyword Southwest Quinoa Bowl

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 2 bowls

Calories 937kcal

Ingredients

• 1/2 cup uncooked quinoa
• 1 cup water
• 1/2 teaspoon olive oil or butter
• 1/4 teaspoon kosher salt
• zest of 1 lime
• 15 ounces black beans rinsed and drained
• 1 cup corn can use canned, drained or frozen, thawed
• 1/2 cup diced roasted red peppers
• 1/3 cup crumbled feta
• 1 avocado sliced
• 2 tablespoons freshly chopped cilantro

Southwest Vinaigrette

• 2 tablespoons olive oil
• 2 tablespoons white balsamic vinegar
• 1 tablespoon honey
• 1 tablespoon Dijon mustard
• 1 teaspoon fresh lime juice
• 1 teaspoon paprika can also used smoked paprika
• 1 teaspoon cumin
• 3/4 teaspoon oregano
• Pinch of cayenne

Instructions

To Make the Quinoa Bowls

• Evenly divide the black beans, corn, peppers, feta, avocado, quinoa and cilantro into the two separate bowls.

To cook the quinoa

• In a medium saucepan, bring 1 cup of water to a boil. Add quinoa, olive oil or butter, and salt. Cover and reduce heat to simmer. Cook for 15 minutes or until water has been absorbed. Remove from heat, add lime zest and fluff with fork to incorporate.

To make the vinaigrette

• In a medium bowl, whisk together the 2 tablespoons olive oil, 2 tablespoons white balsamic vinegar, 1 tablespoon honey, 1 tablespoon Dijon mustard, 1 teaspoon lime juice, 1 teaspoon paprika, 1 teaspoon cumin, 3/4 teaspoon oregano, and pinch of cayenne. Pour as much as is desired over the contents of each bowl and gently toss to combine.

Nutrition

Calories: 937kcal | Carbohydrates: 118g | Protein: 34g | Fat: 41g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 23g | Cholesterol: 22mg | Sodium: 1162mg | Potassium: 1806mg | Fiber: 32g | Sugar: 15g | Vitamin A: 1207IU | Vitamin C: 32mg | Calcium: 267mg | Iron: 9mg

This post was originally published April 8, 2016. It has been updated in format and with photos on October 30, 2025.

The post Southwest Quinoa Bowl appeared first on Easy Recipes From Home.

This meal is easy to make in the Crockpot and doesn’t take a full day to cook. Unlike many Chinese takeout recipes, this version isn’t fried, making it a little more calorie-conscious. When I made it, everyone loved it so much we didn’t have any leftovers at all!

Why You’ll Love this Easy Sesame Chicken

Honey sesame chicken is one of the most popular dishes at Chinese restaurants. The sweet sauce is seriously addicting, and it is great on a bed of rice.

This version is so easy that you can fix it and forget it, making it great for busy weeknights or when you need to feed a crowd.

Having a recipe without fried batter on the chicken makes this better if you’re watching your diet, without sacrificing any of the flavor of this family favorite!

Ingredients for Honey Sesame Chicken

These ingredients are easy to find at your local grocery store, so make a list and gather together the following things:

• Boneless, skinless chicken breasts
• Soy Sauce
• Honey
• Ketchup
• Sesame Oil
• Grated ginger
• Red pepper flakes
• Minced garlic
• White pepper
• Corn starch
• Water
• White sesame seeds
• Green onions (optional, for garnish)

Be sure to review the recipe card at the end of the post for a detailed list of ingredients and instructions.

How to make Honey Sesame Chicken in the Crockpot

• Place chicken in the bowl of a crock pot. Combine soy sauce, honey, ketchup, sesame oil, ginger, red pepper flakes, minced garlic, and white pepper in a small bowl until well combined. Pour over the chicken.
• Set the crock pot to “LOW”. Cook for 2.5 hours or until chicken is cooked through. Remove the chicken from the crock pot and cut into bite-sized pieces.
• In a small bowl, add cornstarch and water, then stir to combine. Stir the cornstarch slurry into the sauce in the slow cooker. Let it thicken as it cooks for about 10 minutes.
• Turn the temperature to warm, or if yours doesn’t have that setting, just turn it off.  Add chicken and turn until the sauce coats it, letting it sit for about 2-3 minutes.
• Remove the chicken, sprinkle with sesame seeds, and garnish with green onions. Serve over white or brown rice or noodles.

FAQs

Can I use other cuts of chicken in this recipe?

Yes, Honey Sesame Chicken can be made with chicken thighs as well as the chicken breasts I used in the recipe.

What other flavor variations can I make?

• Add sriracha or sweet chili sauce for a little more heat.
• A splash of rice vinegar adds just the right amount of zing to balance the sweetness of the recipe.
• You can adjust the amount of red pepper flakes you use to control the spice level.

How do I know when the chicken is done cooking?

A safe internal temperature for chicken is 165 degrees F on a meat thermometer. Insert it into the thickest part of the chicken breast for best results.

How do I store leftover Honey Sesame Chicken?

Keep leftover chicken in an airtight container in the fridge for up to 4 days. It’s great for lunch in lettuce wraps or over some freshly cooked rice.

Can I freeze this easy chicken recipe?

Yes, this chicken should freeze just fine. Once cooled to room temperature, transfer the chicken to a freezer bag or other airtight container. Freeze for up to a month.

To reheat, thaw overnight in the fridge, then warm up in a large skillet over medium heat with a little bit of water or broth to retain moisture.

More Easy Crockpot Recipes

• Slow Cooker Beer Chicken Tacos with Peach Salsa
• Slow Cooker Scalloped Potatoes
• Slow Cooker Pulled Pork Tacos
• BBQ Pulled Pork Sandwiches
• Slow Cooker Mexican Lasagna

Which ones are you adding to your dinner menu? Let me know in the comments. And, don’t forget to Pin or print this recipe so you can have it ready the next time your busy day requires a quick Crockpot meal!

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Crock Pot Honey Sesame Chicken

This homemade version of Honey Sesame Chicken is tender and juicy with a delicious honey sesame sauce. Serve it over fresh rice for an easy weeknight meal!

Course Main Course

Cuisine Chinese

Keyword Honey Sesame Chicken

Prep Time 10 minutes minutes

Cook Time 2 hours hours 40 minutes minutes

Total Time 2 hours hours 50 minutes minutes

Servings 4 servings

Ingredients

• 1 1/2 pound chicken breast about 3 breast halves
• 1 cup honey
• 1/2 cup soy sauce
• 1/4 cup ketchup
• 1 tablespoon sesame oil
• 1 teaspoon grated ginger
• 1/2 teaspoon red pepper flakes
• 2 garlic cloves minced
• Dash of white pepper
• 1 tablespoon white sesame seeds
• Green onions thinly sliced for garnish
• 2 teaspoon cornstarch
• 1 teaspoon water

Instructions

• Place chicken in crock pot. Mix honey and the next 7 ingredients in a small bowl. Pour over chicken.
• Put crock pot to low temperature. Cook for 2.5 hours or until chicken is cooked through.
• Remove chicken from crock pot and cut into bite size pieces.
• Put cornstarch in small bowl and dissolve with the added water, stirring. Stir into sauce in crock pot. Let it thicken for about 10 minutes.
• Turn temperature to warm. Add chicken until sauce coats it, about 3-4 minutes.
• Remove chicken, sprinkle with sesame seeds and garnish with green onions.

This post was originally published September 3, 2013. It has been update in format and with pictures on October 23, 2025.

The post Honey Sesame Chicken appeared first on Easy Recipes From Home.

Sliders are the perfect finger food. You can stuff them with just about anything you like, and that golden brown, crispy bun crunches as you bite into the savory, gooey filling. Use your favorite barbecue sauce and these will be a sure hit!

What kind of chicken can I use in this recipe?

I love easy recipes that are quick to throw together, so I used rotisserie chicken for this recipe. The best chicken for making BBQ chicken sliders is definitely freshly shredded chicken from cooked chicken breasts or rotisserie chicken. You could use canned chicken if that’s all you have; just make sure to drain it well.

An easy way to prepare chicken is to use your Instant Pot or Slow Cooker! Throw in skinless chicken breasts or thighs with some chicken broth and let them cook until tender so you can easily shred the meat with forks.

BBQ Chicken Slider Ingredients

You only need a handful of ingredients to make these savory chicken sandwiches. Here’s what you’ll need:

• 1 package of King’s Sweet Hawaiian Rolls
• 2 cups cooked and shredded chicken
• ½ cup of barbecue sauce
• ¾ cup shredded Gouda cheese
• For tops of buns:
• 4 tablespoons melted butter
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

How to make BBQ Chicken Slider Melts

These sliders are simple to make, but everyone will think you spent hours in the kitchen!

First, preheat your oven to 350 degrees F. In a large bowl, combine shredded, cooked chicken and BBQ sauce until well combined. 

In another small bowl, combine the butter, honey, Worcestershire sauce, and mustard. Set this bowl aside for later. 

Spray a baking dish with cooking spray. Cut your Hawaiian rolls in half with a serrated knife and line the baking dish with the bottoms of the rolls. Place the barbecue chicken filling on the rolls, followed by the cheese.

Place the top buns on top of the chicken and cheese. Drizzle the honey mustard sauce on top of the buns and cover them tightly with aluminum foil. Bake the BBQ chicken slider melts covered for 15 minutes.

Remove the foil, then return the sliders to the oven and cook for an additional 10 minutes uncovered.

These are delicious when served warm. Grab a napkin- that honey mustard topping is a bit messy, but worth every drop!

Recipe Variations

• If you don’t like Gouda, substitute your favorite cheese. I like Provolone cheese or Havarti.
• Throw some coleslaw on top of the melted cheese for some extra flavor and crunch!
• If you don’t have or don’t like Hawaiian rolls, feel free to use different types of slider buns.

How to store leftover BBQ sliders

Cover these tightly or place them in an airtight container and store them in the refrigerator for 3-4 days. They are best served warm, so simply heat individual servings in the microwave to serve another day.

Can I make these BBQ Chicken Sliders on Hawaiian Rolls in advance?

You can make these sliders ahead of time and store them in the freezer for up to three months. Assemble your sliders as noted in the recipe, but don’t add the honey mustard topping! Wrap your sliders tightly in plastic wrap, then freeze.

When you are ready to bake them, take them out of the freezer and thaw them to room temperature, add the honey mustard topping, then bake as directed!

What to serve with BBQ Chicken Sliders

So many things pair perfectly with BBQ slider melts. Try one of these recipes:

• Baked Beans
• Honey Mustard Brussel Sprouts
• Mexican Corn Salad
• Broccoli Salad
• BBQ Sweet Potato Chips
• Oven Baked Sweet Potato Wedges

Other Slider Recipes

If you can’t get enough of sliders, try making these Fancy Tailgating Sliders. Now, what makes these fancy you might ask? Well, these have ham, American cheese, turkey, gouda, and herbed mayo all baked on those buttery rolls. And then they are topped off with melted butter and grated Parmesan cheese. Fancy enough for you?

You could also try these Greek Lamb Sliders. The ground lamb is filled with some dried herbs and grilled to perfection. Creamy tzatziki sauce takes over, followed by some crumbly feta and caramelized red onion. Amazing!

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BBQ Chicken Slider Melts

These cheesy Barbecue Chicken Slider Melts are the perfect game day lunch or an easy weekday meal for your family! They easily feed a hungry crowd, making them perfect for your next picnic or potluck!

Servings 6 servings

Calories 293kcal

Ingredients

• 1 12 count package of King’s Hawaiian Rolls
• 2 cups cooked and shredded chicken I used a Rotisserie chicken
• 1/2 cup BBQ sauce
• 3/4 cup shredded Gouda cheese
• 4 tablespoons melted butter
• 2 tablespoons honey
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard

Instructions

• Preheat oven to 350 degrees.
• In a bowl combine chicken and BBQ sauce until well combined.
• In another bowl combine the butter, honey Worcestershire sauce, and mustard – set aside.
• Spray a baking dish with cooking spray. Line the dish with the bottom rolls. Place BBQ chicken on rolls followed by the cheese.
• Place the top rolls on top. Then drizzle the sauce on top of sliders.
• Bake covered for 15 minutes, remove foil and bake uncovered for 10 minutes.

Notes

Nutritional information has been calculated for 2 sliders per serving.

Nutrition

Calories: 293kcal | Carbohydrates: 17g | Protein: 12g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 73mg | Sodium: 612mg | Potassium: 169mg | Fiber: 0.3g | Sugar: 15g | Vitamin A: 492IU | Vitamin C: 1mg | Calcium: 224mg | Iron: 1mg

This post was originally published February 3, 2017. It has been updated in format and with photos on September 18, 2025.

The post BBQ Chicken Sliders appeared first on Easy Recipes From Home.

I had to share these Chicken Alfredo Lasagna Roll-Ups with you because they have been the star of the show at the last couple of girls’ nights we’ve had! As you can probably tell, I am a big lasagna fan – it doesn’t matter if it’s traditional lasagna, veggie, Mexican, or chicken.. And with Pinterest swarming with roll-ups lately, I thought I’d give this version a shot.

This dish is great all year round, especially when you need a hearty dish like this to keep you all warm inside. But I love it for this time of year when parents are running around to soccer and baseball games, band concerts, end-of-the-year assemblies, and more. Or if your kids are older and out of the house like mine, you can just enjoy a delicious, filling meal anytime you’re in the mood!

Ingredients for Chicken Lasagna Rolls

Here’s what you need to make these delicious lasagna rolls:

For the Filling

• Butter
• Olive oil
• Sliced mushrooms, chopped
• Minced onion
• Cooked, shredded chicken (I used a rotisserie chicken)
• Ricotta cheese (I recommend full-fat, but part-skim will work as well!)
• Shredded mozzarella cheese
• Freshly chopped rosemary
• Kosher salt

• Uncooked lasagna noodles (see recipe notes)
• Butter
• Heavy cream
• Freshly grated Parmesan cheese
• Pepper
• All-purpose flour (as needed)

Be sure to review the recipe card at the end of the post for a detailed ingredient list and instructions!

How to Make Chicken Alfredo Lasagna Rolls

1. First, preheat oven to 375°F, and prepare a 9 × 13-inch baking dish by spraying it with nonstick cooking spray.
2. In a large pot, cook the lasagna noodles to  “al dente” according to the package directions. Then, drain and place the noodles flat onto a counter lined with wax paper or parchment.

Make the Alfredo Sauce

1. Melt the butter in a medium saucepan over medium heat. Whisk in the heavy cream and bring it just to a boil.
2. Next, reduce heat to low and cook for 6 minutes, stirring occasionally. Add Parmesan cheese and pepper and cook for another 2 minutes until the cheese is fully melted, stirring constantly. Remove from heat.
3. If your sauce is too thin, put ½ cup of the sauce into a small bowl and mix with the tablespoon of flour before whisking it back into the rest of the sauce.

Chicken Filling

1. In a large skillet, melt 2 tablespoons of butter and add the olive oil. Next, add the mushrooms and onion and cook until tender, about 5-7 minutes. Remove from heat and allow to cool slightly. ( I find it easiest to do this step before I make the sauce. That way, the mushrooms and onions are sufficiently cooled before mixing them with the cheeses.)
2. Put the chicken, ricotta cheese, one cup of the shredded mozzarella, rosemary, and salt into a large bowl. Add the cooled mushroom mixture, then toss well to combine.

Assemble and Bake the Rolls

3. Spread 1/3 cup of the chicken mixture onto each lasagna noodle and roll tightly.
4. Place a thin layer of the Alfredo sauce on the bottom of the prepared baking dish. Put the rolled noodles into the baking dish, and evenly distribute the remaining Alfredo sauce over the rolls.
5. Cover with aluminum foil and bake for 20 minutes. Remove the foil, then sprinkle with the remaining 1/2 cup of mozzarella cheese on top of the rolls and bake for an additional 5 minutes, till it’s bubbly and lightly golden brown. Serve it with some garlic bread and Caesar salad for a complete meal!

Recipe Notes

• This recipe will make a total of 14 rolls, but cook a few extra noodles in case some tear while cooking. 
• I suggest grating the Parmesan cheese yourself as it will melt more evenly and give you a fresher taste.
• You can use store-bought Alfredo sauce to save some time. You will need one jar of Alfredo sauce, or about 2 cups.

FAQs

Can I make Chicken Alfredo Lasagna Rolls ahead of time?

Yes! Assemble them as directed, but instead of baking them, cover the dish tightly and refrigerate for up to 24 hours. When you are ready to bake, follow the directions in the recipe card, though you may need an extra 10-15 minutes to bake.

Can I freeze Lasagna Roll-ups?

Yes, you can freeze them baked or unbaked!

Unbaked: Place the assembled rolls, seam side down, in a pan and cover loosely with foil or plastic wrap. Freeze for about an hour until firm. Then transfer the frozen rolls to a large freezer bag and freeze for up to 3 months. To bake, thaw them in the fridge overnight. Then spread 1/2 cup of Alfredo sauce in the prepared pan and bake according to the recipe instructions.

Baked: Lasagna roll-ups can be stored in a standard freezer for up to 3 months. To reheat, cook in a 350 degree F oven for 2 hours or until hot and bubbly. The Alfredo sauce may separate when reheating, so I prefer to freeze them unbaked and then assemble and bake when I’m ready to serve them.

How do I store leftover Chicken Alfredo Lasagna Rolls?

Store these in the fridge, tightly covered, or transfer to an airtight container, and store for up to a week. Reheat in a 350-degree oven until warm throughout.

More Pasta Recipes

If you love pasta for lunch or dinner, then try one of these tasty recipes next time:

• Classic Lasagna
• Jambalaya Pasta
• Mushroom Ravioli
• Beer Bacon Mac & Cheese
• Fried Ravioli

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Chicken Alfredo Lasagna Roll Ups

Chicken Alfredo Lasagna Rolls will become a family favorite with chicken, mushrooms, and cheese rolled up in lasagna noodles smothered with an easy Alfredo sauce.

Course Main Course

Cuisine American

Keyword Chicken Alfredo Lasagna Rolls

Prep Time 30 minutes minutes

Cook Time 35 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 6 servings

Calories 964kcal

Ingredients

• 14-16 uncooked lasagna noodles *See note

Alfredo Sauce

• 1/2 cup butter
• 2 cups heavy cream
• 1 1/2 cups freshly grated Parmesan cheese
• 1/2 teaspoon pepper
• 1 tablespoon all purpose flour if needed to thicken

Filling

• 2 tablespoons butter
• 1 tablespoon olive oil
• 8 oz. sliced mushrooms chopped
• 1 cup minced onion
• 2 cups cooked shredded chicken I use rotisserie chicken
• 16 oz. ricotta cheese
• 1 1/2 cups shredded mozzarella divided
• 1 tablespoon freshly chopped rosemary
• 3/4 teaspoon kosher salt

Instructions

• Preheat oven to 375°F, and prepare a 9 X 13-inch baking dish by spraying it with cooking spray.
• In a large pot, cook lasagna noodles al dente according to package directions. When cooked, drain and place noodles flat onto a counter lined with wax paper or parchment.

Alfredo Sauce

• Melt the butter in a medium saucepan over medium heat. Whisk in cream and bring just to a boil. Reduce heat to low and cook for 6 minutes, stirring occasionally. Add Parmesan cheese and pepper, and cook for another 2 minutes until cheese is fully melted, stirring constantly. Remove from heat. *If sauce is too thin, put a half cup into a bowl and mix with the tablespoon of flour before whisking it back into the pan.

Filling

• In a large skillet melt the 2 tablespoons of butter and olive oil. Add the mushrooms and onion and cook until tender, about 5-7 minutes. Remove from heat and allow to cool slightly. ( I find it easiest to do this step before I make the sauce. That way the mushrooms and onions are sufficiently cooled before mixing them the cheeses.)
• Put the chicken, ricotta cheese, one cup of the shredded mozzarella, rosemary, and salt into a large bowl. Add the cooled mushroom mixture. Toss well to combine.
• Spread 1/3 cup of the chicken mixture onto each lasagna noodle, and roll tightly.
• Place a thin layer of the Alfredo sauce on the bottom of the prepared baking dish. Put the rolled noodles into the baking dish, and evenly distribute the remaining Alfredo sauce over the rolls.
• Cover with aluminum foil and bake for 20 minutes. Uncover, sprinkle with remaining 1/2 cup of mozzarella, and bake for an additional 5 minutes.

Notes

• I suggest grating the Parmesan cheese yourself as it will melt more evenly and give you a fresher taste.
• This recipe will make a total of 14 rolls but cook a few extra noodles in case some tear while cooking.
• If using a store bought Alfredo Sauce – you will need about 2 cups.

Nutrition

Calories: 964kcal | Carbohydrates: 61g | Protein: 49g | Fat: 59g | Saturated Fat: 34g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Cholesterol: 205mg | Sodium: 1020mg | Potassium: 650mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1959IU | Vitamin C: 3mg | Calcium: 704mg | Iron: 2mg

This post was originally published February 19, 2016. It has been updated in format and with pictures on May 15, 2025.

The post Chicken Alfredo Lasagna Rolls appeared first on Easy Recipes From Home.

Nothing goes together quite like chili and football! I love making a big pot of chili for the big weekend game. It doesn’t matter what team you’re cheering for—everyone will be cheering for this super easy chili!

I am obsessed with barbecue chicken! I mean, there is something about the combination of BBQ, chicken, cheddar cheese, and cilantro that I love! Don’t you? So far, I’ve used it in this Creamy BBQ Chicken Pizza, these BBQ Chicken Burgers, and even BBQ Chicken Slider Melts!

What ingredients do I need for BBQ Chicken with Chili?

This recipe calls for leftover shredded chicken (rotisserie chicken is perfect for this!), broth, a handful of spices, potatoes, beans, and your favorite barbecue sauce. 

• 1 small red onion (about ½ cup), diced
• 1/3 pound red potatoes, diced very small
• 1 ½ cups chicken broth
• 1 1/12 teaspoons salt
• ½ teaspoon chili powder
• ½ teaspoon black pepper
• ½ teaspoon cumin
• 3 cups shredded Rotisserie chicken
• 1 15-ounce can of pinto beans, drained and rinsed
• 1 15-ounce can of kidney beans, drained and rinsed
• 1 18-ounce bottle of BBQ sauce
• Garnishes: shredded cheddar cheese, fresh cilantro, Fritos or Tortilla chips

Make sure you don’t use a very sweet barbecue sauce or the flavors won’t be balanced. If you do, increase the chili powder and cumin to balance the sweetness.

How to make BBQ Chicken Chili

I love this fun twist on traditional chili! Make this recipe on the stove top in under 30 minutes.

1. First, use a sharp knife and cutting board to cut your onion and potatoes. There is no need to peel the potatoes for this recipe.
2. Next, grab a large stockpot or other big pot, drizzle some olive oil on the bottom, and saute the onion for about 3-5 minutes.
3. Add the chicken broth, potatoes, and spices. Let that simmer for about 10-15 minutes or until potatoes are fork-tender.
4. Add the chicken, beans, and barbecue sauce. Stir until well combined. Let it simmer for at least 10 minutes. I like to let it sit a bit longer to deepen the flavors.
5. Ladle chili into individual bowls and top as desired. Enjoy!

Topping Suggestions

• Chopped cilantro
• Diced green onions
• Shredded cheese
• A little sour cream or Greek yogurt
• Chips like Fritos or tortilla chips
• Crumbled Saltine crackers

Can I make this recipe for chicken chili in a crock pot?

You can make this barbecue chili recipe in a crockpot by using fresh or frozen chicken breasts instead. Put all the ingredients in the crockpot except the beans, cover the pot, and set it for 4 hours on high or 8 hours on low. When you’re ready to eat, stir in the beans, shred the chicken, and serve!

Can I make this recipe without chicken?

Yes, you can make this a vegetarian chili by omitting the chicken and adding extra veggies in with the potatoes. Consider using carrots, green peppers, and corn. Add in a can of crushed tomatoes too. Consider adding an extra can of beans to get plenty of protein in your meal.

How do I store leftover chili?

Once chili cools to room temperature, transfer it to an airtight container and store it in the fridge for 3-4 days.

Can you freeze BBQ Chicken Chili?

Yes, this recipe freezes very well! Let the chili cool to room temperature, then transfer it to a freezer bag or other airtight container. I like to store soups, stews, and even ground beef flat in the freezer to save space and help with even thawing.

Freeze this chili for up to 3 months.

More Chili Recipes

One reason why I love chili is that it is so versatile! You can add pretty much anything to your chili for a new variety. Try one of these delicious meals next time:

• Turkey Mango Chili– this chili uses ground turkey and mango salsa for a sweet, tangy flavor.
• Cream Cheese Chicken Chili– add cream cheese and ranch dressing to add a creamy contrast to the spicy chili.
• Fiesta Chili– this great recipe is inspired by a family friend and is the perfect combination of sweet and spicy!

Try these BBQ-flavored Recipes too!

• BBQ Honey Mustard Chicken Thighs
• BBQ Sweet Potato Chips
• BBQ Pulled Pork Grilled Cheese
• BBQ Pulled Pork Macaroni & Cheese
• Slow Cooker BBQ Pulled Pork Sandwiches

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BBQ Chicken Chili

This BBQ Chicken Chili is a hearty chili full of flavor, beans and potatoes. Plus, using a rotisserie chicken makes it quick and easy for any night of the week!

Course Main Course

Cuisine American

Keyword BBQ Chicken Chili

Prep Time 7 minutes minutes

Cook Time 40 minutes minutes

Total Time 47 minutes minutes

Servings 4 servings

Calories 707kcal

Ingredients

• 1 small red onion diced (about 1/2 cup)
• 1/3 pound red potatoes diced very small. See Note.
• 1 1/2 cups chicken broth
• 1 1/2 teaspoons salt
• 1/2 teaspoon chili powder
• 1/2 teaspoon pepper
• 1/2 teaspoon cumin
• 3 cups shredded rotisserie chicken
• 15 ounces pinto beans drained and rinsed
• 15 ounces kidney beans drained and rinsed
• 18 ounces BBQ sauce See Note.
• Shredded cheddar cheese, cilantro, Fritos for serving

Instructions

• In a large pot saute onion in olive oil over medium heat for 3-5 minutes, until soft.
• Add chicken broth, diced potatoes, and spices. Cook about 15 minutes until potatoes are fork tender.
• Add chicken, beans, and BBQ sauce. Simmer for 20 minutes.

Notes

• I used about 6 small baby red potatoes (5.33 ounces) and diced them to about ½ -inch. If they’re cut any larger, they’ll take longer to cook.
• Make sure you do not choose a very sweet BBQ sauce – if you do increase chili powder and cumin amounts to combat the sweetness.

Nutrition

Serving: 1serving | Calories: 707kcal | Carbohydrates: 114g | Protein: 52g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.04g | Cholesterol: 95mg | Sodium: 2887mg | Potassium: 1740mg | Fiber: 20g | Sugar: 45g | Vitamin A: 388IU | Vitamin C: 8mg | Calcium: 154mg | Iron: 7mg

This post was originally published February 2, 2018. It has been updated in format and with pictures on January 23, 2025.

The post BBQ Chicken Chili appeared first on Easy Recipes From Home.

In an ideal world, we’d all be rolling out our own pasta noodles and delightfully stirring up a batch of homemade marinara sauce to use for all our recipes. But I know most of us just don’t have time to make our noodles and tomato sauce from scratch, as wonderful as those homemade touches are!

Even with store-bought ingredients, this recipe is an easy way to provide a great-tasting, filling meal. It’s also perfect for a new mom or a sick neighbor. So sign up for those meal trains and get to work on this lasagna recipe!

One of my favorite things about lasagna is that it’s a classic dish you can make in so many different ways. I love to make it with chicken and white sauce for an alfredo-style lasagna, or with vegetables for a vegetarian option! I love a good spinach lasagna, too!

Classic Lasagna Ingredients:

You only need a handful of simple ingredients to make this homemade lasagna. Gather together the following items:

• Ground beef
• Diced onion
• Store-bought pasta sauce (I used Giada’s Creamy Tomato Sauce and it was perfect! But feel free to use your favorite sauce.)
• Ricotta cheese
• Shredded parmesan cheese
• One large egg
• Dried oregano
• Dried parsley
• Garlic powder
• Shredded mozzarella cheese
• Lasagna noodles

You can find a detailed ingredient list and instructions in the recipe card at the bottom of the post.

How to Make This Traditional Lasagna Recipe

This recipe requires you to boil the lasagna noodles ahead of time before assembling the casserole. For a shortcut, check out the recipe notes below!

1. Cook the Beef: First, preheat your oven to 375 degrees F. While it heats, cook the diced onion and ground beef in a large skillet until browned. Now add your pasta sauce to the beef mixture and stir to coat. Simmer over low heat until you are ready to assemble the lasagna.
2. Boil the Lasagna: Next, boil water in a large pot. Add the box of lasagna noodles and boil noodles following the package directions. Don’t worry if some of the noodles are broken. They will still work just fine in the lasagna.
3. Make the Ricotta Mixture: Combine the egg, ricotta cheese, parmesan cheese, dried parsley, dried oregano, and garlic powder in a medium bowl. Mix and set aside.

Now it’s time to assemble the lasagna!

1. Spread one cup of the sauce with meat in the bottom of a greased 9×13 baking dish. Next, place 3 lasagna noodles lengthwise in the baking dish over the meat sauce.  Then spread half of the ricotta cheese mixture over the noodles. Top with ¾ cup mozzarella cheese and 1/3 of the remaining meat mixture.
2. Repeat layers in the same order: noodles, ricotta, mozzarella, meat.
3. Finish by adding the last layer of noodles topped with the remaining sauce. Bake covered with a piece of tin foil in the preheated oven for 30 minutes.
4. Uncover the lasagna, add the remaining mozzarella cheese, and bake for another 5 minutes or until the cheese melts.
5. Let it stand for about 5 minutes before slicing and serving with your favorite sides.

Recipe Notes

• You can use oven-ready lasagna noodles that don’t need to be boiled instead of regular lasagna noodles. Just use them in the recipe dry, layering them in as directed!
• Not a fan of ricotta cheese? You can use cottage cheese instead! It has a great flavor and some added protein! Some people just prefer the texture of one or the other, so use what suits you.
• Use ground turkey in this recipe for a leaner option.
• Use fresh herbs instead of dried herbs. 1 tablespoon of oregano or fresh parsley equals one teaspoon of the dried version. 

FAQs

What should I serve with lasagna?

Try this easy lasagna recipe with my Cheesy Garlic Bread and Red Wine Sangria.

This Green Bean Almondine served with Herb Butter makes a great side dish, too. Roasted Vegetable Salad or Mixed Greens are some other delicious choices.

How do I store leftover Classic Lasagna?

Cover leftovers tightly with foil or transfer them to an airtight container. Store in the fridge for 2-3 days. Reheat individual portions on a plate in the microwave.

Can I freeze Lasagna?

Yes! This easy recipe for lasagna freezes well, making it great for freezer meal prep or to have on hand to bring to a friend. You can freeze it either before or after you cook it. Here’s how:

• Before cooking: Assemble as directed in the recipe, but instead of throwing it in the oven, wrap it tightly with a layer of plastic wrap and then aluminum foil. Store in the freezer for 2-3 months.  
• After cooking: Allow the lasagna to cool to room temperature. Then wrap it with a layer of plastic wrap and aluminum foil. Store in the freezer for 2-3 months.

How do I cook frozen Classic Lasagna?

I highly recommend moving it from the freezer to the fridge the day before you want to cook it as this helps it bake more quickly in the oven.

Then, remove the wrappings and recover it in just the layer of foil. Bake at 350 degrees F covered.

• If you are reheating a previously baked lasagna, you should only need about 30-40 minutes. Start with 30 minutes, then uncover and bake for an additional 10 minutes or until heated through.
• An uncooked lasagna will take at least an hour. Bake covered for 50 minutes, then uncover and bake for an additional 10 minutes or until heated through.

More Lasagna Recipes

This Summer Vegetable Lasagna has tender zucchini and yellow squash, shiitake mushrooms, and fresh herbs to make this rich, cheesy dish one you will keep coming back for.

If you love Mexican food, this Slow Cooker Mexican Lasagna recipe might just make your taste buds sing! This twist on lasagna combines chorizo, black beans, corn, and of course, a ton of cheese. Make it in the slow cooker for an easy meal with very little effort!

These Chicken Alfredo Lasagna Roll Ups will for sure become a family favorite in your house. With a homemade alfredo sauce, tender mushrooms, melted cheese, and flavorful shredded chicken, this twist on lasagna is worth the effort!

Which one will you make next time you’re craving lasagna?

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Classic Lasagna

Classic Lasagna is a comfort-filled dinner good for any night of the week! With a savory beef filling, melted cheeses, and sauce, this pasta recipe is a keeper.

Course Main Course

Cuisine Italian

Keyword Classic Lasagna

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 6 servings

Calories 669kcal

Ingredients

• 1 1/2 pounds ground beef
• 3/4 cup onion diced
• 32 ounces jarred pasta sauce
• 15 ounces ricotta cheese
• 1 cup shredded parmesan cheese
• 1 large egg
• 1 teaspoon dried oregano
• 1 teaspoon dried parsley
• 1/2 teaspoon garlic powder
• 2 cups shredded mozzarella cheese
• 1 box of lasagna noodles

Instructions

• Preheat oven to 375 degrees, and prepare a 9 X 13-inch baking pan by spraying it with cooking spray.
• Boil water in large pot. Add box of lasagna noodles and cook as directed.
• Cook onion and beef in frying pan until beef is browned.
• Add jar of pasta sauce to beef mixture and let it simmer until ready to assemble lasagna.
• Combine egg, ricotta, parmesan, parsley, oregano and garlic powder in a bowl. Mix and set aside.
• Spread 1 cup of the meat sauce into the prepared baking dish.
• Layer with 3 noodles, then spread half of the ricotta mixture over the noodles. Top with 3/4 c. mozzarella cheese and 1/3 of the meat mixture.
• Repeat (noodles, ricotta, mozzarella, then meat).
• Top with last layer of noodles and remaining sauce. Bake covered for 30 minutes.
• Uncover and add remaining 1/2 c. mozzarella cheese, bake for 5 minutes.
• Let it stand for 5 minutes then serve with slices of Cheesy Garlic Bread.

Nutrition

Serving: 1serving | Calories: 669kcal | Carbohydrates: 19g | Protein: 44g | Fat: 46g | Saturated Fat: 22g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 192mg | Sodium: 1391mg | Potassium: 947mg | Fiber: 3g | Sugar: 7g | Vitamin A: 1418IU | Vitamin C: 12mg | Calcium: 540mg | Iron: 5mg

This post was originally published on August 21, 2013. It has been updated in format and with pictures on January 16, 2025.

The post Classic Lasagna appeared first on Easy Recipes From Home.

Well, the holidays are over, and it’s time to lock back into a routine. For me, that means finding recipes I can make that taste great but don’t take too much time in the kitchen. This dish absolutely fits the bill! With just a handful of ingredients and minimal prep time, it’s perfect for those busy evenings when you still want something delicious and homemade.

Trust me, once you make this, you’ll want to keep this popular stir-fried noodle dish handy for quick weeknight meals.

This noodle dish is inspired by the perfect version of Shrimp Pad Thai I found in a local restaurant. Sometimes I have a hard time finding somewhere that makes Thai food just the way I like it. So, what does a food blogger do? Take it into my own kitchen and create the perfect version to have at home anytime! This way, I can enjoy the same incredible flavors without needing to leave the house.

Ingredients Needed for Pad Thai with Shrimp

The ingredients for Pad Thai are pretty simple, with a few interesting ingredients for the sauce and garnish. You’ll find the list easy to put together, and the dish comes together quickly. Here’s what you need for this Thai recipe:

Pad Thai Ingredients

• Pad Thai Rice noodles (these are a kind of flat rice noodles)
• Vegetable oil
• Shrimp, deveined
• Butter
• Large eggs

Pad Thai Sauce

• Water
• Brown sugar
• Lime juice
• Peanut butter
• Fish sauce
• Soy sauce
• Chili Sauce

Garnish Ingredients

• Fresh cilantro, chopped
• Chopped peanuts
• 1 lime, cut into wedges

Be sure to review the recipe card at the bottom of the post for detailed ingredients and directions!

How to make Shrimp Pad Thai

You can make this stir fry recipe in just a few easy steps! Here’s how to do it:

1. Bring 4-5 quarts of water to boil in a large saucepan. Add noodles and boil for 4-5 minutes. Drain and rinse the noodles under cold water and set them aside.
2. While the noodles cook, heat the sauce ingredients (water, brown sugar, lime juice, peanut butter, fish sauce, soy sauce, and chili sauce) in a small saucepan, stirring occasionally, until the sugar fully dissolves and the peanut butter is fully incorporated. This should take about 2-3 minutes.
3. Add a few tablespoons of oil to a large skillet or wok. Add your shrimp and cook for 2-3 minutes over medium-high heat, tossing to cook them evenly.
4. Remove the shrimp from the skillet. Add the butter and let it melt, then add your eggs. Scramble until fully cooked.
5. Reduce the heat under the skillet to low. Add the sauce, noodles, and shrimp to the eggs, then toss until well combined.
6. Garnish with chopped cilantro, peanuts, and lime wedges. Serve and enjoy!

Recipe Additions

• Many versions of Pad Thai include fresh bean sprouts, blanched broccoli and green onions or scallions as well. Feel free to include them as you stir fry!
• You can use palm sugar instead of brown sugar. 
• Don’t like fish sauce? You can use oyster sauce or equal parts vinegar and soy sauce instead. 

FAQs

Where do I find things like fish sauce?

You can find rice noodles, fish sauce, and soy sauce in the Asian or International Aisle of your regular grocery store, or you can check out international or Asian grocery stores.

Can I use frozen shrimp for Shrimp Pad Thai?

Yes, you can use frozen shrimp. Just make sure it is thawed properly before using it so you don’t add excess moisture to the dish.

Can I make this with another protein?

Substitute chicken pieces instead of shrimp for Chicken Pad Thai, or use tofu and omit the fish sauce for a vegetarian Pad Thai!

Why aren’t you using tamarind paste?

Tamarind paste is hard to find in some places, so I’m using a combination of brown sugar and lime juice in the sauce as a substitute. Feel free to use it if you like it and can find it easily!

How can I make this dish more spicy?

If you like your Thai more spicy, you can add more chili paste to the sauce, or you can add some crushed red pepper flakes.

How do I store leftover Shrimp Pad Thai?

Transfer any leftovers to an airtight container and store them in the fridge for 3-4 days. Reheat in a skillet with a little oil, tossing until warmed through!

Can I make this dish ahead of time?

Shrimp Pad Thai tastes best when made fresh, so while you can prep some of your ingredients ahead of time, I recommend making and serving it right away.

More Shrimp Recipes

If you enjoy eating shrimp for dinner, here are some easy recipes you should try next time:

• This Shrimp Noodle Bowl features grilled shrimp, tender rice noodles, and ginger in a lemon curry sauce. It’s delicious, refreshing, and perfect for lunch or a light dinner! The bright flavors come together effortlessly, making it a delightful meal that feels both healthy and satisfying.
• This creamy Shrimp with Mushrooms and Peas is an easy one-pot meal that’s comforting and hearty. The sauce begins with a rich seafood stock, seasoned with spices, and everything is topped with a generous sprinkle of cheese, adding a luxurious touch.
• These copycat Bonefish Grill Bang Bang Shrimp are made with crispy shrimp tossed in a creamy, sweet, and spicy sauce that’s simply irresistible. They make the perfect appetizer for any night, whether you’re hosting a gathering or enjoying a cozy evening at home.
• You’ll love these Spicy Tequila Shrimp Tacos, served with a side of flavorful Mexican rice and a tangy cilantro lime cream. Bursting with vibrant flavors, they’re so easy to make, making them a fantastic option for dinner anytime you’re craving Mexican food!

What is your favorite way to eat shrimp? And let us know how you enjoyed this dish in the comments below!

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Shrimp Pad Thai

Shrimp Pad Thai is a favorite dinner of many! With shrimp, rice noodles, and the perfect blend of sweet, savory, and tangy flavors, it's always a satisfying dish.

Course Main Course

Cuisine Thai

Keyword Shrimp Pad Thai

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 563kcal

Ingredients

• 8 ounces Pad Thai rice noodles
• 2 tablespoons vegetable oil
• 1 pound shrimp deveined
• 1 tablespoon butter
• 2 eggs lightly beaten

Sauce:

• 1/2 cup water
• 1/4 cup brown sugar
• 2 tablespoons lime juice
• 1/4 cup creamy peanut butter
• 3 tablespoons fish sauce
• 2 tablespoons soy sauce
• 1/4 teaspoon chili sauce*

Garnish

• 1/4 cup fresh cilantro chopped
• 1/3 chopped peanuts
• 1 lime cut into wedges

Instructions

• Bring 4-5 quarts of water to a boil. Add noodles and boil for 4-5 minutes. Drain and rinse under cold water. Set aside.
• While noodles cook, in a small saucepan heat the 7 ingredients for the sauce until the sugar has dissolved and peanut butter is fully incorporated, about 2-3 minutes.
• Add oil to a large skillet. Then add shrimp and cook for 2-3 minutes.
• Remove shrimp from skillet and melt 1 tablespoon butter. Add eggs then scramble until cooked.
• Reduce heat to low, add sauce, noodles, and shrimp. Toss until well mixed.
• Garnish with cilantro, peanuts, and lime wedges.

Notes

*You can add more chili sauce if you like a little more spice.

Nutrition

Serving: 1serving | Calories: 563kcal | Carbohydrates: 68g | Protein: 33g | Fat: 18g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 265mg | Sodium: 1915mg | Potassium: 552mg | Fiber: 2g | Sugar: 16g | Vitamin A: 208IU | Vitamin C: 8mg | Calcium: 135mg | Iron: 2mg

This post was originally published December 1, 2016. It has been updated in format and with photos on January 9, 2025.

The post Shrimp Pad Thai appeared first on Easy Recipes From Home.

Is your slow cooker a fixture in your home? If not, it should be! I used to dread crockpot meals because many of them were so bland. I learned that the key to a great slow cooker meal is flavor, and this delicious recipe is packed full of great flavor from ground paprika, Dijon mustard, and Worcestershire sauce. Topped with a mix of cheese, these potatoes will satisfy the whole family!

What are Scalloped Potatoes?

Scalloped potatoes are sliced potatoes cooked in a creamy sauce. The name comes from cutting the potatoes into thinly-sliced circles or scallops!

A traditional scalloped potato recipe doesn’t have cheese (that would be Au Gratin Potatoes), but we’re adding it anyway because cheese and potatoes are a match made in heaven!

What do I need to make these Cheesy Potatoes?

You can make these scalloped potatoes with just a few simple ingredients:

• 1 cup of sour cream
• 1 can of condensed cream of potato soup
• 1 tablespoon of Worcestershire Sauce
• 2 teaspoons of Dijon mustard
• 2 pounds small red potatoes
• ½ cup of cheddar cheese
• 1 cup of Swiss cheese
• 1 teaspoon of paprika   
• Salt and pepper 
• Chives for garnish

Do I need any special equipment to make this recipe?

It helps to use a mandolin for thinly sliced potatoes. However, you can use a sharp knife to cut very thin slices as well. And, of course, you need a good slow cooker!

Can I use other potatoes in this recipe?

Because this recipe is made in the slow cooker, red potatoes work really well as they hold their shape and don’t get too mushy. You can also use more starchy potatoes like Yukon Gold potatoes or Russet potatoes, but they may get too soft and tender.

How to make Slow Cooker Scalloped Potatoes

It only takes about 20 minutes to prep these potatoes for cooking!

First, use a mandolin or sharp knife to cut potatoes into very thin slices. Then, in a large mixing bowl, add sour cream, cream of potato soup, Worcestershire sauce, Dijon mustard, half of the paprika, salt, and pepper. Mix these ingredients well, then add in the potato slices and stir until they are well-coated with the creamy mixture.

Spray your Crockpot with cooking spray. This will help keep the cheese from sticking to the edges as it cooks. Spoon ½ of the potato mixture into the bottom of the slow cooker.

Add half of each kind of cheese, then repeat the layers with the remaining potatoes and cheese.

Cover the slow cooker with the lid and set it to cook on low for 3 – 4 hours. The potatoes will be done when fork-tender and the cheese melts throughout. Top the potatoes with the remaining paprika and chives.

For a pretty presentation, transfer the crock pot scalloped potatoes to a casserole dish or large bowl before adding the toppings.

Recipe Tips

• I’ve found it makes a difference what kind of sour cream you use in this recipe. I prefer Daisy’s or Breakstone. Other brands are often too soupy, and the potatoes also turn out that way.
• On that note, use full-fat products. They hold up the best in a slow cooker, and scalloped potatoes are an indulgent dish! Fat-free or reduced-fat products are not the best choice for this recipe.
• These potatoes will cook best on low heat, but you can always use high heat if you are in a time pinch.

What goes well with Slow Cooker Scalloped Potatoes?

I love serving these delicious potatoes as part of a holiday dinner or other special occasions with my Glazed Ham recipe. They’re also fantastic with this Cinnamon Balsamic Pork Tenderloin or this Honey Mustard Pretzel Chicken.

Really, you can serve this perfect side dish with just about anything!

How to store leftover Scalloped Potatoes

You can store these in the refrigerator or freeze them to use in another meal! Let your leftovers cool completely to room temperature. Store them in an airtight container and refrigerate for up to 3 days.

If you want to freeze your potatoes, cover them with a layer of plastic wrap or aluminum foil and freeze them for up to 3 months.

To reheat your potatoes, cover them with aluminum foil and heat them in the oven at 350 degrees for about 30 minutes. Stir and serve!

Are you looking for more Slow Cooker Recipes?

Put that Crockpot to good use with one of these tasty recipes:

• Crock Pot Honey Sesame Chicken
• Slow Cooker Beer Chicken Tacos with Peach Salsa
• Slow Cooker Lasagna
• Slow Cooker Pulled Pork BBQ Sandwiches
• Crockpot Queso

More Side Dish Recipes

I have plenty of side dish recipes on the blog, but since we’re talking potatoes today, here are some of my favorite potato side dishes:

• Parmesan Smashed Potatoes
• Oven Baked Sweet Potato Wedges
• Twice Baked Potato Casserole
• Gruyere Scalloped Sweet Potatoes

Print

Slow Cooker Scalloped Potatoes

Cheesy Slow Cooker Scalloped Potatoes are a side for any main dish! With just 20 minutes of prep, Crockpot potatoes are an easy side dish for any occasion.

Course Side Dish

Cuisine American

Keyword Slow Cooker Scalloped Potatoes

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 4 people

Calories 487kcal

Ingredients

• 1 cup sour cream
• 10.5 ounces condensed cream of potato soup
• 1 tablespoon Worcestershire sauce
• 2 teaspoon dijon mustard
• 2 pounds small red potatoes NOT Baby Dutch Red Potatoes
• 1/2 cup cheddar cheese shredded
• 1 cup swiss cheese shredded
• 1 teaspoon paprika
• 3/4 teaspoon kosher salt
• 1/2 teaspoon pepper
• chives for garnish

Instructions

• Using a mandolin, thinly slice the potatoes.
• In large mixing bowl, add sour cream, can of potato soup, Worcestershire sauce, Dijon mustard, half of the paprika, salt, and pepper. Mix together and add in potatoes until they are well coated.
• Spray crock pot with cooking spray (this helps so the cheese won't burn on the edges when added). Spoon 1/2 potato mixture into crock pot, then top with half of each cheese. Repeat next layer with remaining potatoes and cheeses.
• Cook on low for 3-4 hours.
• Top with remaining paprika and chives before serving.

Notes

I have found that it is important in the kind of sour cream you use. If you prefer a brand that is generally a little more runny/easier to pour I have found this makes the potatoes too soup like. I generally use the brand Daisy or Breakstone’s.

Nutrition

Serving: 1serving | Calories: 487kcal | Carbohydrates: 48g | Protein: 18g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 77mg | Sodium: 1170mg | Potassium: 1268mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1043IU | Vitamin C: 21mg | Calcium: 441mg | Iron: 2mg

This post was originally published March 27, 2013. It has been updated in format and with pictures on November 21, 2024.

The post Slow Cooker Scalloped Potatoes appeared first on Easy Recipes From Home.