My hot crab dip is one of those recipes you have to try. It’s creamy, cheesy, and irresistible. Ready in about 30 minutes, it’s my go-to when I want something that feels fancy but takes zero effort.

Hot Crab Dip Ingredients

• Crab: Be sure to buy lump crab meat, and not imitation crab meat. Use high-quality lump crab meat, drain it well, and check for shells. Fresh crab gives the richest flavor.
• Cheese: Shred your own cheese for the smoothest melt; pre-shredded cheese has anti-caking agents. Try smoked Gouda or Gruyère instead of cheddar for a deeper flavor.
• Spice it Up! For a little kick, mix in 1–2 teaspoons hot sauce or ¼ teaspoon cayenne or red pepper flakes.
• Adjust the Salt: Crab can vary in saltiness, so taste before seasoning.

How to Make Hot Crab Dip

This couldn’t be any easier. Just throw everything into a bowl, stir, then bake. Hot crab dip is so good, but so easy it’s almost crazy. If you are looking for more incredible dips, try my 5 Minute Dip, Ranch Dip, or this easy Rotel Dip!

1. Prep: Preheat the oven to 350°F, and spray the inside of a 1- or 2-quart baking dish with nonstick cooking spray, then set aside. Combine the crab, cream cheese, sour cream, mayonnaise, cheddar, parmesan, garlic powder, Old Bay seasoning, paprika, Worcestershire sauce, lemon juice, lemon zest, salt, and pepper in a medium bowl.
2. Bake: Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Garnish with green onions or chives, and serve with a sliced baguette, tortilla chips, pita bread, vegetables, or crackers.

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Hot Crab Dip

This creamy, cheesy hot crab dip is baked until golden and irresistible. It's simple to make and guaranteed to impress.

Course Appetizer

Cuisine American

Keyword 7 layer dip recipe, baked crab dip, baked rab dip recipe, best crab dip, crab dip, crab dip recipe, crab dip recipes hot, holiday appetizer, hot crab dip, hot crab dip recipe, hot crab dip recipes, maryland crab dip, potluck appetizer

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 295kcal

Author Alyssa Rivers

Equipment

• 1 1 or 2-quart baking dish

Ingredients

• 16 ounces high-quality, well-drained lump crab meat You can use fresh lump crab meat or canned
• 1 (8-ounce) package softened cream cheese
• ¼ cup sour cream
• ¼ cup mayonnaise
• 1 cup shredded cheddar cheese
• ½ cup shredded parmesan cheese
• 1 teaspoon garlic powder
• 1 teaspoon Old Bay seasoning
• ½ teaspoon paprika
• 2 teaspoons Worcestershire sauce
• 1 tablespoon lemon juice
• 1 teaspoon lemon zest
• salt to taste, after tasting the dip without it
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees Fahrenheit, and spray the inside of a 1 to 2-quart baking dish with nonstick cooking spray. Set aside.
• Combine 1 (8-ounce) package softened cream cheese, ¼ cup sour cream, ¼ cup mayonnaise, 1 cup shredded cheddar cheese, ½ cup shredded parmesan cheese, 1 teaspoon garlic powder, 1 teaspoon Old Bay seasoning, ½ teaspoon paprika, 2 teaspoons Worcestershire sauce, 1 tablespoon lemon juice, 1 teaspoon lemon zest, salt, and ¼ teaspoon ground black pepper in a medium bowl.
• Gently stir in 16 ounces high-quality, well-drained lump crab meat until fully combined.
• Spread the crab mixture into the prepared baking dish and bake for 20-25 minutes until heated through and bubbling around the edges. Serve with a sliced baguette or tortilla chips.

Video

Notes

Storage, Reheating, & Make Ahead Instructions

• Fridge: Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.
• Reheating: Reheat in the microwave in 20-second increments or bake at 350°F for 5–10 minutes, until heated through. Do not freeze.
• Make Ahead: Prepare up to a day in advance by mixing the dip and adding it to a greased baking dish. Cover tightly and refrigerate overnight. When ready to bake, add about 5 extra minutes to the baking time to account for the chilled dip.

Nutrition

Calories: 295kcal | Carbohydrates: 3g | Protein: 18g | Fat: 23g | Saturated Fat: 11g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 78mg | Sodium: 822mg | Potassium: 204mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 704IU | Vitamin C: 5mg | Calcium: 241mg | Iron: 1mg

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This creamy Tuscan chicken orzo bake is the kind of dinner you’ll want on repeat! Tender chicken, orzo, and sun-dried tomatoes bake together in one pan for an easy weeknight meal.

Tuscan Chicken Orzo Bake Ingredients

• Sun-Dried Tomatoes: This is where the tasty “Tuscan” flavor comes from! You can use halved cherry tomatoes if you prefer fresh tomatoes.

How to Make Tuscan Chicken Orzo Bake

This creamy chicken orzo bake is such an easy recipe! Once the chicken is cooked, just mix, bake, and have dinner on the table in no time. Pair it with a green salad or garlic bread to soak up every last drop of the rich, creamy sauce.

1. Cook the Chicken: Preheat the oven to 375ºF, then spray a 9x13x2-inch baking dish with a non stick spray. In a large skillet, add the olive oil, then heat over medium high heat. Add the chicken, then cook for 5-7 minutes, or until no longer pink.
2. Combine: Add the uncooked orzo pasta, cooked chicken, fresh garlic, sun-dried tomatoes, spinach, mozzarella, Italian seasoning, salt, black pepper, chicken stock, and heavy cream to the prepared dish. Stir to coat the ingredients in the liquid.
3. Bake: Top with grated parmesan cheese and bake for 40 minutes or until the orzo is cooked through and tender. Remove from the oven, then allow the Tuscan chicken orzo bake to sit for 5 minutes. So the liquid can fully absorb.

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Tuscan Chicken Orzo Bake

This Tuscan Chicken Orzo Bake combines tender chicken, Parmesan, and sun-dried tomatoes into one dish that’s both elegant and easy.

Course Dinner

Cuisine American

Keyword chicken orzo bake, one pan, Tuscan chicken orzo bake recipe, tuscan chicken orzo casserole, tuscan orzo bake

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Total Time 55 minutes minutes

Servings 6 Servings

Calories 508kcal

Author Alyssa Rivers

Ingredients

• 2 tablespoons olive oil
• 1 ½ pounds boneless, skinless chicken breasts cut into 1-inch pieces
• 1 ½ cups dry orzo pasta
• 2 cloves minced garlic
• 1 (8-ounce) jar julienned sun-dried tomatoes, drained
• 2 cups baby spinach leaves
• 1 cup shredded mozzarella
• 1 tablespoon Italian seasoning
• ½ teaspoon salt or more to taste
• ½ teaspoon black pepper
• 3 cups chicken broth
• 1 cup heavy cream
• ½ cup grated parmesan

Instructions

• Preheat the oven to 375℉. Spray a 13 X 9 X 2-inch casserole dish with non-stick cooking spray.
• In a large skillet, add 2 tablespoons olive oil and heat over medium-high heat. Add 1 ½ pounds boneless, skinless chicken breasts and cook for 5-7 minutes, or until no longer pink.
• To the prepared dish, add 1 ½ cups dry orzo pasta, the cooked chicken, 2 cloves minced garlic, 1 (8-ounce) jar julienned sun-dried tomatoes, 2 cups baby spinach leaves, 1 cup shredded mozzarella, 1 tablespoon Italian seasoning, ½ teaspoon salt, ½ teaspoon black pepper, 3 cups chicken broth, and 1 cup heavy cream. Stir to coat the ingredients in the liquid.
• Top with ½ cup grated parmesan and bake for 40 minutes or until the orzo is cooked through and tender.
• Remove it from the oven and allow it to sit for about 5 minutes, allowing the liquid to fully absorb.

Notes

Storage & Reheating Instructions

• In the Fridge: Store leftovers in an airtight container for up to 4 days. 
• In the Freezer: Once completely cooled, store leftovers in a freezer-safe container or bag. Freeze for up to 3 months. Thaw in the fridge overnight before reheating.
• To Reheat: Microwave for 1-2 minutes. Add a splash of chicken broth or cream to add moisture, if needed.

Nutrition

Calories: 508kcal | Carbohydrates: 32g | Protein: 38g | Fat: 25g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 142mg | Sodium: 1046mg | Potassium: 668mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1771IU | Vitamin C: 5mg | Calcium: 238mg | Iron: 2mg

More Tuscan Recipes

If you love that classic Tuscan flavor, you’re sure to enjoy these other easy, flavor packed dinner ideas! Each one brings that same cozy, rustic charm to your table with minimal effort.

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I promise that with just one bite of this copycat Panera Bread Broccoli Cheddar Soup, you’ll be hooked! It’s ultra creamy with broccoli, shredded carrots, and a hint of nutmeg, all cooked together with melted cheese. This soup is delicious and easy to make!

Broccoli Cheddar Soup Ingredients

• Cream Substitute: Swap half-and-half with heavy cream for a thicker soup or whole milk for a lighter one.
• Shred Cheese from the Block: Skip pre-shredded. Freshly shredded cheese melts smoothly, giving a silky, lump-free texture.
• Broccoli: I use fresh broccoli, but if you use frozen, cook it in the microwave first, then add it once the veggies are done sauteing.
• Nutmeg: Start small ⅛ teaspoon, then taste and add more, ⅛ teaspoon at a time.
• Vegetarian Option: Use vegetable broth instead of chicken to make it vegetarian. Flavor stays rich and savory.
• Make It Gluten-Free: Use gluten-free flour or a cornstarch slurry instead of all-purpose flour for the roux.
• Add Some Heat: Stir in a pinch of cayenne or red pepper flakes for a little kick.

How to Make Broccoli Cheddar Soup

This broccoli cheese soup comes together super easily, and it’s a great meal to make ahead of time and eat for lunch or dinner. Few things beat a warm bowl of soup, homemade rolls, and a crisp salad on a cold day.

1. Make a Roux: Sauté the onion in 1 tablespoon of melted butter and set aside. In a large pot, stir the melted butter and flour over medium heat for about 3-4 minutes.
2. Whisk: Slowly whisk in half and half of the chicken stock. Let it simmer for about 20 minutes.
3. Add Vegetables: Add the broccoli, carrots, and onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
4. Add Seasonings and Cheese: Add nutmeg, salt, pepper, and sharp cheddar cheese. Let the cheese melt, and then serve. For a smoother broccoli cheddar soup, puree it with an immersion blender.

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Copycat Panera Broccoli Cheddar Soup

My homemade Panera broccoli cheddar soup is ultra-creamy, cheesy, and cozy. It's just like the restaurant favorite, but even better!

Course Appetizer, Dinner, Main Course, Side Dish, Soup

Cuisine American

Keyword Broccoli and cheese soup, Broccoli and cheese soup recipe, Broccoli cheese soup keto, Broccoli cheese soup low carb, Broccoli cheese soup panera, Broccoli cheese soup recipe, Easy broccoli cheese soup, The best broccoli cheese soup, What to serve with broccoli cheese soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 10 people

Calories 420kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon unsalted butter
• 1/2 medium white onion, chopped
• 1/4 cup unsalted butter, melted
• 1/4 cup all purpose flour
• 3 cups half-and-half
• 3 cups chicken stock
• 2 cups fresh broccoli florets
• 1 cup carrots, shredded
• 1/2 teaspoon nutmeg
• 3 cups sharp cheddar cheese, grated
• salt and pepper to taste

Instructions

• Sauté 1/2 medium white onion, in 1 tablespoon unsalted butter and set aside. In a large pot, whisk together the melted 1/4 cup unsalted butter, and 1/4 cup all purpose flour over medium heat for about 3-4 minutes.
• Slowly whisk in 3 cups half-and-half and 3 cups chicken stock. Let it simmer for about 20 minutes.
• Add 2 cups fresh broccoli florets, 1 cup carrots,and sautéed onions. Let them simmer on medium-low for about 25 minutes until the broccoli and carrots are tender.
• Add 1/2 teaspoon nutmeg, salt and pepper to taste, and 3 cups sharp cheddar cheese,. Let the cheese melt, and then serve. For a smoother soup, you can puree the soup.

Video

Notes

Storage & Reheating Instructions

• In the refrigerator: Let the soup cool completely, then transfer it to an airtight container. Store in the fridge for 4–5 days.
• In the freezer: Once cooled, pour the soup into a labeled ziplock bag and lay it flat in the freezer. It keeps well for up to 1 month.
• Reheating: Warm the soup in a saucepan over low to medium heat for 4–5 minutes, or microwave in 1–2 minute increments, stirring between each until heated through.

Nutrition

Calories: 420kcal | Carbohydrates: 15g | Protein: 16g | Fat: 33g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 96mg | Sodium: 537mg | Potassium: 387mg | Fiber: 1g | Sugar: 7g | Vitamin A: 3785IU | Vitamin C: 23mg | Calcium: 420mg | Iron: 1mg

More Delicious Soups To Try

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Don’t let the name fool you, Swamp Soup is anything but scary! This TikTok-famous bowl is hearty, healthy, and seriously so good! It’s loaded with sausage, potatoes, and veggies in a rich, cozy broth. Trust me, you need this in your life!

What’s in Swamp Soup?

• Greens: Turnip greens are traditional, but feel free to use any dark leafy greens you like, collard greens, kale, or Swiss chard.
• Freshness: You can replace the canned greens with about 4 cups of washed, trimmed, and chopped fresh greens.
• Swap Potatoes: You can use pasta instead of potatoes! Use 8 ounces of short pasta like ditalini or orzo.
• Veggie Boost: Don’t be shy, add more vegetables! Bell peppers, carrots, fresh tomatoes, jalapeños, or anything you love!
• Add Bacon: Cook 8 chopped slices of bacon in the pot before adding the sausage. Remove all but about a tablespoon of the grease to sauté the onions and celery, adding extra flavor.

How to Make Swamp Soup

This may have a funny name, but this hearty, flavorful soup is anything but silly. Ladle it into bowls, grab a slice of crusty bread, and dig into your very own unique pot of goodness!

1. Cook Sausage: Add the sausage to a large pot. Stir and cook over medium heat until browned, about 4 minutes.
2. Sauté Veggies: Add the onion and celery, and cook for 3 minutes before adding the garlic and cooking for an additional minute.
3. Potatoes and Broth: Add the potatoes and chicken broth and bring the soup to a simmer over medium heat.
4. Add Beans and Seasonings, and Simmer: Lower the heat to medium-low and stir in the turnip greens, Navy beans, tomatoes, and diced chiles, and Cajun seasoning. Season with salt and pepper to taste. Simmer swamp soup for 25-30 minutes before serving.

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Swamp Soup

Don’t let the name fool you, this hearty soup with sausage, potatoes, and veggies is cozy, comforting, and way tastier than it sounds!

Course Dinner, entree, Main Course, main dish, Soup

Cuisine American, Southern

Keyword soup recipe, soup recipes, southern swamp soup, swamp soup, swamp soup recipe, tiktok swamp soup, tiktok viral recipe, turnip greens soup

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Calories 423kcal

Author Alyssa Rivers

Equipment

• 1 Large pot

Ingredients

• 1 pound smoked sausage cut into ¼-inch slices
• 1 cup diced onion about 1 small onion
• ½ cup diced celery about 1 large rib
• 1 tablespoon minced garlic about 3 cloves
• 1 pound Yukon gold potatoes peeled and diced into 1-inch pieces
• 4 cups chicken broth or vegetable broth
• 2 (15-ounce) cans turnip greens not drained
• 2 (14-ounce) cans drained and rinsed Navy beans
• 1 (14.5-ounce) can tomatoes and diced chiles not drained
• ½ teaspoon Cajun seasoning more or less to taste
• salt to taste
• ground black pepper to taste

Instructions

• Add 1 pound smoked sausage to a large pot. Stir and cook over medium heat until browned, about 4 minutes.
• Add 1 cup diced onion and ½ cup diced celery, and cook for 3 minutes before adding 1 tablespoon minced garlic and cooking for an additional minute. Add 1 pound Yukon gold potatoes and 4 cups chicken broth.
• Bring the soup to a simmer over medium heat, then reduce the heat to medium-low and stir in 2 (15-ounce) cans turnip greens, 2 (14-ounce) cans drained and rinsed Navy beans, 1 (14.5-ounce) can tomatoes and diced chiles, and ½ teaspoon Cajun seasoning. Season with salt and ground black pepper to taste. Simmer for 25-30 minutes before serving.

Notes

Storage Instructions

• Store leftovers in an airtight container in the refrigerator for up to 5 days.

Nutrition

Calories: 423kcal | Carbohydrates: 52g | Protein: 20g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Cholesterol: 43mg | Sodium: 979mg | Potassium: 1313mg | Fiber: 17g | Sugar: 6g | Vitamin A: 12532IU | Vitamin C: 87mg | Calcium: 327mg | Iron: 6mg

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Million Dollar Soup is creamy, comforting, and worth every bite! The tomato base is rich and loaded with sausage, cheesy ravioli, and cream. Don’t skip the ricotta on top, it’s the secret that makes this soup so good!

Ingredients Needed

• Italian Sausage: Swap for ground beef or turkey sausage if you like.
• Cheese Ravioli: Frozen ravioli makes this soup quick and kid-friendly.
• Ricotta Cheese: This is a must in my million-dollar soup recipe! It gives the soup its decadent creamy texture.

How to Make Million Dollar Soup

This million dollar soup is warm, hearty, and comes together fast. With the addition of ravioli, your whole family will love it!

1. Cook Sausage, Onion, & Garlic: In a large pot over medium-high heat. Add the ground sausage and onion. Cook for 5-7 minutes until the meat is no longer pink and the onion starts to soften. Add garlic and cook for 1 minute.
2. Tomato Paste: Add the tomato paste, continue stirring, and cook for about 1 minute.
3. Add Broth, Tomatoes & Seasonings: Add the chicken broth, crushed tomatoes, and Italian seasoning, then cover and bring to a simmer. Cook uncovered until slightly reduced, about 10 minutes.
4. Simmer: Stir in the frozen ravioli, heavy cream, parmesan cheese, and spinach, then simmer for 2 more minutes to heat through and wilt the spinach. Top each bowl with ricotta and parmesan.

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Million Dollar Ravioli Soup

A rich and hearty soup made with Italian sausage, cheese ravioli, spinach, and a creamy tomato broth.

Course Dinner

Cuisine American

Keyword creamy ravioli soup, million dollar ravioli soup recipe, million dollar soup recipe, ravioli soup

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 Servings

Calories 651kcal

Author Alyssa Rivers

Ingredients

• 1 pound ground Italian sausage
• ½ cup diced onion
• 2 cloves minced garlic
• 1 tablespoon Italian seasoning
• 3 tablespoons tomato paste
• 4 cups chicken broth
• 1 (28-ounce) can crushed tomatoes
• 1 (25-ounce) bag frozen cheese ravioli
• ½ cup heavy cream
• ½ cup grated parmesan cheese plus more for sprinkling
• 2 cups baby spinach
• ricotta cheese for serving

Instructions

• In a large pot over medium-high heat, add the 1 pound ground Italian sausage and ½ cup diced onion. Cook for 5-7 minutes until the meat is no longer pink and the onion starts to soften. Add the 2 cloves minced garlic and cook for 1 minute.
• Add the 3 tablespoons tomato paste, continue stirring, and cook for about 1 minute.
• Add the 4 cups chicken broth, 1 (28-ounce) can crushed tomatoes, and 1 tablespoon Italian seasoning; cover and bring to a simmer. Cook uncovered until slightly reduced, about 10 minutes.
• Stir in the 1 (25-ounce) bag frozen cheese ravioli, ½ cup heavy cream, ½ cup grated parmesan cheese plus more for sprinkling, and 2 cups baby spinach. Simmer for 2 more minutes to heat through and wilt the spinach.
• Serve in bowls with a dollop of ricotta cheese on top, and a sprinkle of parmesan, if desired.

Notes

Storage & Reheating Instructions

• In the Refrigerator: Once cooled, store leftover soup in an airtight container in the fridge for up to 3-4 days.
• Stovetop: Reheat over medium heat, stirring, until hot and warmed through. Add broth if too thick.
• Microwave: Heat in 1-minute bursts, stirring, until warmed through.

Nutrition

Calories: 651kcal | Carbohydrates: 25g | Protein: 27g | Fat: 51g | Saturated Fat: 22g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 20g | Cholesterol: 136mg | Sodium: 2299mg | Potassium: 1218mg | Fiber: 6g | Sugar: 13g | Vitamin A: 2588IU | Vitamin C: 30mg | Calcium: 274mg | Iron: 5mg

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Crockpot Million Dollar Pasta

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Meet your new favorite meatloaf! The ground chicken makes the Garlic Parmesan Chicken Meatloaf super moist, and you’ll love the Parmesan herb-crusted topping!

Garlic Parmesan Chicken Meatloaf Ingredients

• Italian Breadcrumbs: The added seasonings in Italian breadcrumbs are a MUST! You can use plain, but Italian takes it to the next level!
• Garlic: Fresh minced garlic is a MUST! The garlic flavor in this meatloaf is out of this world.
• Whole Milk: If you use milk with a higher fat content, it will add creaminess and moisture to the meatloaf texture.
• Fresh Parsley: I used fresh flat-leaf parsley in this recipe. Fresh adds to the depth of flavor, and I highly recommend using fresh over dried.

How to Make Garlic Parmesan Chicken Meatloaf

Making this garlic parmesan chicken meatloaf is as easy as it gets! With just a handful of simple steps, you’ll have a flavorful, golden topped meatloaf on the table in no time. Here’s how to bring it all together:

1. Combine: Preheat the oven to 350ºF, then spray a 9x5x2-inch loaf pan with nonstick cooking spray. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated parmesan cheese, yellow onion, garlic, egg, milk, parsley, salt, and black pepper.
2. Mix: Use clean hands or a large spoon to mix until well combined.
3. Form and Bake: Form the meat mixture into a loaf, then place it into the prepared loaf pan. Top with shredded parmesan cheese and the remaining 1 tablespoon of fresh chopped parsley. Bake in the oven for 1 hour, then broil for the last 2 minutes to get the top golden brown. Watch it closely!

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Garlic Parmesan Chicken Meatloaf

Juicy ground chicken mixed with garlic, herbs, and parmesan, then baked with a crispy parmesan crust for a flavorful twist on classic meatloaf.

Course Dinner

Cuisine American

Keyword chicken meatloaf, garlic meatloaf, garlic parmesan chicken meatloaf recipe, garlic parmesan potatoes

Prep Time 10 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 10 minutes minutes

Servings 6 Servings

Calories 313kcal

Author Alyssa Rivers

Ingredients

• 1 ½ pounds ground chicken
• ¾ cup Italian breadcrumbs or plain
• ½ cup grated Parmesan cheese
• ⅓ cup minced yellow onion
• 4 cloves minced garlic
• 1 large egg
• ¼ cup whole milk
• 3 tablespoons chopped parsley
• 1 teaspoon salt
• ½ teaspoon black pepper
• ½ cup shredded parmesan cheese

Instructions

• Preheat the oven to 350°F and spray a 9×5×2-inch loaf pan with nonstick cooking spray.
• In a large mixing bowl, combine 1 ½ pounds ground chicken, ¾ cup Italian breadcrumbs, ½ cup grated Parmesan cheese, ⅓ cup minced yellow onion, 4 cloves minced garlic, 1 large egg, ¼ cup whole milk, 2 tablespoons chopped parsley, 1 teaspoon salt, and ½ teaspoon black pepper.
• Use clean hands or a large spoon to mix until the ingredients are well combined.
• Form the meat mixture into a loaf, and place it into the prepared loaf pan. Top with ½ cup shredded parmesan cheese and the remaining 1 tablespoon of fresh chopped parsley.
• Bake in the preheated oven for 1 hour. Broil for the last 2 minutes to get the top golden brown. Watch it closely!

Notes

Storing & Reheating Instructions

• In the Fridge: Let it cool, then wrap and store in an airtight container for up to 3–4 days.
• In the Freezer: Wrap tightly in plastic wrap and foil, label, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.
• To Reheat: Warm in the microwave for 1–2 minutes, or bake at 350°F for about 15 minutes.

Nutrition

Calories: 313kcal | Carbohydrates: 14g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 953mg | Potassium: 711mg | Fiber: 1g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 4mg | Calcium: 233mg | Iron: 2mg

More Delicious Meatloaf Recipes

If you love meatloaf, then take a look at these other fun recipes!

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Do you like your chili with beans or without? This authentic Texas chili keeps it classic. Just bold, tender chuck roast, without beans. It has a rich, smoky flavor in every bite.

Texas Chili Ingredients

• Beef Chuck Roast: Pick a well-marbled cut. The fat melts as it cooks for a rich flavor. Evenly cut cubes mean even cooking.
• Onion & Jalapeño: Dice them finely so they soften and melt into the chili base. For less heat, swap jalapeños with green bell peppers.
• Brown Sugar & Cocoa Powder: These balance out the spice and acidity. Don’t worry, they won’t make the chili taste sweet, just complex.

How to Make Texas Chili

The magic of this Texas chili recipe comes from layering flavors step by step, starting with a good sear on the beef and ending with a slow simmer that ties everything together. Here’s how to make it happen:

1. Prep: Heat olive oil in a heavy-bottomed pot or large Dutch oven over medium-high heat. Season the chuck roast with salt and pepper.
2. Sear the Meat: Add the beef in batches, browning the meat on all sides. Allow about 5-6 minutes per batch, then remove the browned meat and set it aside.
3. Sauté the Veggies: To the same pot, add diced yellow onion, jalapeño peppers, and minced garlic. Cook, stirring occasionally until softened. About 4-5 minutes.
4. Add the Spices: Add chili powder, smoked paprika, cumin, brown sugar, dried oregano, coriander, cocoa powder, chopped chipotles in adobo, and tomato paste. Stir to combine.
5. Heat Beef, Tomatoes, and Broth: Add the beef back to the pot, then add crushed tomatoes and beef broth. Stir to combine.
6. Simmer: Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours. Stir occasionally, until the meat is tender and the Texas chili has thickened. If the chili gets too thick, add more broth as needed.

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Texas Chili

My classic Texas chili is all about tender beef, smoky spices, and a rich, hearty sauce. No beans, just bold, meaty flavor that wins every time.

Course Dinner, Main Course

Cuisine American, Tex Mex

Keyword authentic texas chili, no bean chili, no bean Texas chili, Texas Chili, texas chili recipe, texas red

Prep Time 20 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 20 minutes minutes

Servings 6 servings

Calories 253kcal

Author Alyssa Rivers

Ingredients

• 2 ½ – 3 pounds chuck roast cut into ½-inch cubes
• 2 teaspoons salt more or less to taste
• 1 teaspoon pepper more or less to taste
• 3 tablespoons olive oil
• 1 large diced yellow onion
• 2 jalapeno peppers, seeded and diced
• 6 minced garlic cloves
• 2 tablespoons chili powder
• 1 tablespoon smoked paprika
• 1 tablespoon cumin
• 1 tablespoon brown sugar
• 2 teaspoons dried oregano
• 1 teaspoon coriander
• ½ tablespoon cocoa powder
• 2 chopped chipotles in adobo
• 1 tablespoon tomato paste
• 1 (28-ounce) can crushed tomatoes
• 4 cups beef broth

Instructions

• Heat 3 tablespoons olive oil in a heavy-bottomed pot or Dutch oven over medium-high heat. Season 2 ½ – 3 pounds chuck roast cut into ½-inch cubes with 2 teaspoons salt and 1 teaspoon pepper.
• Add the beef in batches, browning the meat on all sides. 5-6 minutes per batch. Remove the browned meat and set aside.
• To the same pot, add 1 large diced yellow onion, 2 jalapeno peppers, seeded and diced, and 6 minced garlic cloves. Cook, stirring occasionally until softened; this will take 4-5 minutes.
• Add 2 tablespoons chili powder, 1 tablespoon smoked paprika, 1 tablespoon cumin, 1 tablespoon brown sugar, 2 teaspoons dried oregano, 1 teaspoon coriander, ½ tablespoon cocoa powder, 2 chopped chipotles in adobo, and 1 tablespoon tomato paste. Stir to combine.
• Add the beef back to the pot, then add 1 (28-ounce) can crushed tomatoesand 4 cups beef broth. Stir to combine.
• Bring to a boil, then reduce the heat to low. Cover the pot and simmer for 2-3 hours, stirring occasionally, until the meat is tender and the chili has thickened. If the chili gets too thick, add more broth as needed.

Notes

Storing Leftovers

• Refrigerator: Store in an airtight container for 4–5 days.
• Freezer: Freeze in an airtight container for up to 3 months. Thaw overnight in the fridge before reheating.
• Reheating: Warm on the stovetop or in the microwave until hot and simmering. If it’s too thick, stir in a splash of broth or water.

Nutrition

Serving: 6g | Calories: 253kcal | Carbohydrates: 9g | Protein: 18g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 1g | Cholesterol: 52mg | Sodium: 1502mg | Potassium: 544mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1494IU | Vitamin C: 9mg | Calcium: 71mg | Iron: 4mg

More Warm, Cozy Chili Recipes

Dinner

Crockpot Buffalo Chicken Chili

6 hours 10 minutes

Breakfast

Breakfast Chili

1 hour 20 minutes

Dinner

Best Pumpkin Chili

45 minutes

Dinner

Crack Chicken Chili

6 hours 10 minutes

Caramel Apple Pie Lush is the easiest fall dessert you’ll ever make! With layers of buttery crust, creamy cheesecake, spiced apples, caramel, and whipped topping, it’s a yummy fall treat that is so much easier than baking a pie from scratch!

Caramel Apple Pie Lush Ingredients

• Crust Alternatives: Swap out graham cracker crumbs for Nilla Wafers, Golden Oreos, gingersnaps, Biscoff, or even buttery shortbread cookies.

• Graham Cracker Crumbs: Crush about 28 graham crackers in a zip-top bag with a rolling pin, or pulse in a food processor until fine.
• Apple Pie Filling: Skip the canned stuff and use about 4 cups of fresh homemade apple pie filling for the best flavor and texture.
• Whipped Topping: Swap Cool Whip for whipped cream (richer flavor, but softens after 2 days). For a longer hold, use a double batch of my stabilized whipped cream.
• Crunchy Toppings: Sprinkle on toffee bits, chopped walnuts, pecans, or candied pecans for a little extra texture and flavor.
• Drizzle Options: Finish it off with a chocolate or butterscotch drizzle, or go classic with salted caramel for a special touch.

How to Make Caramel Apple Pie Lush

Making this apple dessert is an obvious choice for me. When I’m craving apple pie or fall flavors, but don’t want to make a pie crust. It’s like cheesecake and apple pie had a baby! It’s so good and everyone loves it!

1. Make the Crust: Preheat the oven to 350ºF. Combine the graham cracker crumbs, sugar, cinnamon, nutmeg, and butter in a medium bowl until the mixture resembles damp sand.
2. Bake and Cool Crust: Press the crumb mixture evenly into the bottom of the 9×13 pan using a flat bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown. Remove the graham cracker crust from the oven. Allow it to cool completely before adding the subsequent layers.
3. Mix the Cheesecake Layer: Add the cream cheese, sugar, vanilla, cinnamon, and nutmeg to a large bowl. Beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.
4. Layer on the Cream Cheese Mixture: Spread the cream cheese mixture evenly over the cooled crust. Chill it in the fridge for 10-20 minutes before topping with the apple layer.
5. Add the Pie Filling: Chop the apples from the pie filling before spreading the pie filling evenly over the chilled cheesecake layer. Be sure to get as much of the pie filling off the cutting board as you can.
6. Add the Whipped Topping and Chill: Spread the whipped topping evenly over the top of the pie filling. Cover and refrigerate the apple pie lush for at least 4 hours, or overnight. Just before serving, drizzle caramel sauce and sprinkle graham cracker crumbs over the top.

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Caramel Apple Pie Lush

Caramel Apple Pie Lush is a fall dessert with layers of buttery crust, creamy cheesecake, spiced apples, caramel, and whipped topping.

Course Dessert

Cuisine American

Keyword apple dessert, apple lush, apple pie lush, apple pie lush recipe, apple pie yum yum, apple recipe, apple yum yum, caramel apple delight recipe, caramel apple dessert, caramel apple lush, caramel apple lush recipe, caramel apple pie lush, easy apple dessert, easy fall desserts, fall dessert recipe, fall desserts

Prep Time 35 minutes minutes

Cook Time 12 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 47 minutes minutes

Servings 16 servings

Calories 385kcal

Author Alyssa Rivers

Equipment

• 1 9 x 13-inch baking dish
• 1 hand mixer or stand mixer with a whisk attachment

Ingredients

Crust

• 2 ¾ cups graham cracker crumbs about 28 full graham crackers
• 3 tablespoons granulated sugar
• 1 teaspoon ground cinnamon
• ¼ teaspoon ground nutmeg
• ¾ cup melted salted butter

Cheesecake Layer

• 2 (8-ounce) packages softened cream cheese
• ⅔ cup granulated sugar
• 1 teaspoon vanilla extract
• ½ teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg

Apple Layer

• 2 (21-ounce) cans apple pie filling

Topping

• 1 (8-ounce) container thawed whipped topping
• caramel sauce for drizzling
• graham cracker crumbs for topping

Instructions

• Preheat the oven to 350 degrees Fahrenheit.

Crust

• Combine 2 ¾ cups graham cracker crumbs, 3 tablespoons granulated sugar, 1 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg, and ¾ cup melted salted butter in a medium bowl until the mixture resembles damp sand.
• Press the crumb mixture evenly into the bottom of the pan using a flat-bottomed glass or measuring cup. Bake for 10-12 minutes, until fragrant and the edges are golden brown.
• Remove the crust from the oven and allow it to cool completely before topping it with the subsequent layers.

Cheesecake Layer

• Add 2 (8-ounce) packages softened cream cheese, ⅔ cup granulated sugar, 1 teaspoon vanilla extract, ½ teaspoon ground cinnamon, and ⅛ teaspoon ground nutmeg to a large bowl and beat with a hand mixer or stand mixer fitted with the paddle attachment until smooth. Scrape down the sides and bottom of the bowl as needed.
• Spread the cream cheese mixture evenly over the cooled crust and chill it in the refrigerator for 10-20 minutes before topping with the apple layer.

Apple Layer

• Chop the apples from 2 (21-ounce) cans apple pie filling before spreading the pie filling evenly over the chilled cheesecake layer, being sure to get as much of the pie filling off the cutting board as you can.

Topping

• Spread 1 (8-ounce) container thawed whipped topping evenly over the top of the pie filling. Cover and refrigerate for at least 4 hours, or overnight.
• Just before serving, drizzle caramel sauce and sprinkle graham cracker crumbs over the top.

Notes

Make Ahead and Storage

• Make Ahead: Prepare the crust up to 1 day ahead; keep covered at room temperature until adding the cream cheese layer.
• Refrigerate: Cover tightly with plastic wrap and chill up to 5 days. Refrigerate at least 4 hours before serving.

Nutrition

Calories: 385kcal | Carbohydrates: 46g | Protein: 3g | Fat: 22g | Saturated Fat: 13g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 52mg | Sodium: 298mg | Potassium: 115mg | Fiber: 1g | Sugar: 29g | Vitamin A: 676IU | Vitamin C: 1mg | Calcium: 57mg | Iron: 1mg

More Favorite Fall Desserts

Easy

No-Bake Pumpkin Cheesecake

6 hours 40 minutes

Cookies

Apple Cider Cookies

1 hour 7 minutes

Bread

Apple Bread

1 hour 10 minutes

Desserts

Apple Brown Betty

1 hour 20 minutes

Apple cider chicken thighs bring all the best fall flavors to your plate! Juicy chicken, caramelized apples, and a rich cider sauce for the ultimate cozy dinner.

Apple Cider Chicken Thigh Ingredients

• Apples: Skip soft apples like McIntosh or Red Delicious. Choose crisp ones like Granny Smith, Pink Lady, Honeycrisp, or Gala.
• Apple Cider: Use fresh cider for the best flavor. Apple juice works in a pinch, but not apple cider vinegar. I like grabbing mine at the farmer’s market.

How to Make Apple Cider Chicken Thighs

This apple cider chicken thigh recipe comes together fast! Browning the chicken first ensures a crispy, golden exterior, and using fresh apples and cider makes the flavors shine.

1. Prepare the Chicken: Thoroughly pat the chicken thighs dry with paper towels.
2. Season Chicken: Combine salt, black pepper, dried thyme, dried sage, ground allspice, onion powder, and garlic powder in a large bowl, then coat the chicken in the seasoning blend. 
3. Cook the Chicken: Add the seasoned chicken thighs, top-side down, to a heated skillet. Cook for 5-7 minutes, until golden brown. Flip and cook for 5-7 minutes more, until the internal temperature reaches 165ºF. Remove the chicken to a plate. 
4. Brown the Apples: Melt the butter in the skillet and cook the apple slices for 2 minutes, until they are lightly browned, then flip them to cook the other side for an additional 2 minutes. 
5. Start the Sauce: Add apple cider, chicken broth, and Dijon mustard to the skillet, then bring to a simmer. Once simmering, cook for about 10 minutes. Taste and season with salt and pepper as needed.
6. Finish the Sauce: Combine cornstarch with water in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until they’re heated through.
   Spoon the sauce and apples over the chicken, then garnish with fresh thyme or parsley and serve. 

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Apple Cider Chicken Thighs

Juicy chicken thighs simmered in apple cider with crisp apples and warm spices. This cozy fall dinner is full of flavor.

Course Dinner, entree, Main Course, main dish

Cuisine American

Keyword apple cider chicken, apple cider chicken thighs, apple cider chicken thighs recipe, braised apple cider chicken thighs, easy dinner, fall dinner ideas, fall recipes, glazed apple cider chicken thighs, skillet apple cider chicken, skillet chicken thighs, skillet dinner, skillet hicken

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 6 servings

Calories 316kcal

Author Alyssa Rivers

Equipment

• 1 14-inch skillet preferably cast iron

Ingredients

• 2 pounds boneless, skinless chicken thighs about 6-8 thighs
• 1 teaspoon salt additional to taste
• ½ teaspoon ground black pepper additional to taste
• ½ teaspoon dried thyme
• ¼ teaspoon dried sage
• ¼ teaspoon ground allspice
• ¼ teaspoon onion powder
• ¼ teaspoon garlic powder
• 2 tablespoons olive oil
• 1 tablespoon unsalted butter
• 2 large apples sliced into ¼-inch thick slices, peeling optional
• 1 ¾ cups fresh apple cider
• ¼ cup chicken broth
• 1 teaspoon Dijon mustard
• 1 tablespoon cornstarch for slurry
• 2 tablespoons water for slurry
• fresh thyme or parsley optional garnish

Instructions

• Combine 1 teaspoon salt, ½ teaspoon ground black pepper, ½ teaspoon dried thyme, ¼ teaspoon dried sage, ¼ teaspoon ground allspice, ¼ teaspoon onion powder, and ¼ teaspoon garlic powder in a large bowl.
• Thoroughly dry 2 pounds boneless, skinless chicken thighs by patting them with paper towels before adding them to the bowl with the spices. Toss until evenly coated in the rub.
• Heat a large 14-inch skillet over medium heat. Add 2 tablespoons olive oil to the skillet.
• Add the seasoned chicken thighs top-side down to the skillet. Cook for 5-7 minutes, until golden brown. Flip and cook for an additional 5-7 minutes, until the internal temperature of the chicken reaches 165 degrees Fahrenheit. Remove the chicken to a plate.
• Add 1 tablespoon unsalted butter to the skillet. Once melted, add 2 large apples and spread them into an even layer. Cook for 2 minutes, until the apples are lightly browned before flipping them to cook the other side for another 2 minutes.
• Add 1 ¾ cups fresh apple cider, ¼ cup chicken broth, and 1 teaspoon Dijon mustard to the skillet and bring to a simmer. Simmer for about 10 minutes until reduced by half. Taste and season with additional salt and pepper as needed.
• Combine 1 tablespoon cornstarch with 2 tablespoons water in a small bowl before whisking it into the sauce. Once thickened, add the chicken thighs back to the skillet and cook for about 2 minutes until the chicken is heated through.
• Spoon the sauce and the apples over the chicken before garnishing with fresh thyme or parsley and serving.

Notes

• Storage (Refrigerator): Keep leftovers in an airtight container up to 5 days.
• Reheating: Warm in the microwave (20–30 sec bursts) or in a skillet over medium heat (3–4 min) until hot.
• Make Ahead: Season chicken up to 24 hours ahead. Cover tightly and refrigerate until ready to cook.

 

 

 

Nutrition

Calories: 316kcal | Carbohydrates: 20g | Protein: 30g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 149mg | Sodium: 572mg | Potassium: 529mg | Fiber: 2g | Sugar: 14g | Vitamin A: 141IU | Vitamin C: 4mg | Calcium: 29mg | Iron: 2mg

More One-Pan Chicken Recipes

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Tuscan Garlic Skillet Chicken

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Creamy Skillet Chicken Cacciatore

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Dinner

Chicken and Garden Vegetable Skillet

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Dinner

Queso Chicken Skillet

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Tuscan garlic skillet chicken is one of those dinners I make and then wonder why I don’t make it more often. Juicy chicken and sun-dried tomatoes all cook together in one skillet. No heavy cream needed. Just fresh, bold flavor in 30 minutes!

Tuscan Garlic Skillet Chicken Ingredients

• Make it spicy: Add some chili flakes to the dish for some heat!
• Spinach: Add fresh spinach for added nutrition.
• Use Sun-Dried Tomato Oil: Save the oil from your can of sun-dried tomatoes and use it to cook with. It adds tons of flavor!
• What to Serve it With? This chicken goes great with your favorite pasta, Mashed Potatoes, or Mashed Cauliflower.

How to Make Tuscan Garlic Skillet Chicken

This skillet chicken with sundried tomatoes and mushrooms is one of those meals I can throw together last minute. It’s quick, delicious, and always a hit with everyone! Plus, the leftovers make the best hearty, protein-packed lunch the next day.

1. Cook Chicken: Heat olive oil in a large skillet over medium-high heat. Season the chicken with salt and pepper and cook in the skillet for about 3 minutes on each side until the chicken is seared and fully cooked. Remove the chicken and set it aside.
2. Cook Mushrooms: Add the sun-dried tomato oil to the skillet with the onion, garlic, and mushrooms, and cook until tender.
3. Add Tomatoes & Seasonings: Stir in the sun-dried tomatoes, fire-roasted tomatoes, parmesan cheese, salt, pepper, oregano, and thyme.
4. Simmer and Serve: Place the chicken back into the skillet and cook until the sauce is bubbling. Remove from heat, then add salt and pepper as needed. Garnish with chopped basil.

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Tuscan Garlic Skillet Chicken

Juicy chicken simmered with garlic, sun-dried tomatoes, mushrooms, and a rich Tuscan-inspired sauce, all made in one skillet in just 30 minutes!

Course Dinner, Main Course

Cuisine American, Italian, Italian American

Keyword skillet chicken, tuscan garlic chicken, Tuscan Garlic Skillet Chicken, Tuscan Garlic Skillet Chicken recipe

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Calories 188kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon olive oil
• 1 pound thinly sliced chicken breasts
• salt and pepper
• 1 tablespoon sun-dried tomato oil
• ¼ cup chopped onion
• 3 garlic cloves minced
• 12 ounces sliced mushrooms
• ½ cup chopped sun-dried tomatoes
• 2 (15-ounce) cans fire-roasted tomatoes
• ¼ cup grated parmesan cheese
• 1 teaspoon salt
• 1 teaspoon pepper
• 1 teaspoon oregano
• ¼ teaspoon thyme
• fresh chopped basil for garnish

Instructions

• Heat 1 tablespoon olive oil in a large skillet over medium-high heat.
• Season 1 pound thinly sliced chicken breastswith salt and pepperand cook the chicken in the skillet for about 3 minutes on each side until the chicken is seared and fully cooked. Remove the chicken and set aside.
• Add 1 tablespoon sun-dried tomato oil to the skillet with ¼ cup chopped onion, 3 garlic cloves minced, and 12 ounces sliced mushroomscook until tender.
• Stir in ½ cup chopped sun-dried tomatoes, 2 (15-ounce) cans fire-roasted tomatoes, ¼ cup grated parmesan cheese, 1 teaspoon salt, 1 teaspoon pepper, 1 teaspoon oregano, and ¼ teaspoon thyme.
• Place chicken back into the skillet and cook until the sauce is bubbling. Remove from heat, add salt and pepper as needed. Garnish with fresh chopped basil.

Notes

Storing and Reheating Instructions

• Refrigerator: Let the chicken cool completely, then store it in an airtight container for 3–4 days.
• Freezer: Freeze in an airtight container for up to 6 months.
• Reheat: If frozen, thaw overnight in the fridge. Warm over medium heat on the stove until heated through.

Nutrition

Calories: 188kcal | Carbohydrates: 9g | Protein: 21g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 52mg | Sodium: 562mg | Potassium: 807mg | Fiber: 2g | Sugar: 5g | Vitamin A: 152IU | Vitamin C: 7mg | Calcium: 64mg | Iron: 2mg

More Tuscan-Inspired Recipes

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Creamy Tuscan Garlic Chicken

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Soup

Tuscan Vegetable Chicken Stew

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Dinner

Insanely Good Creamy Tuscan Garlic Salmon

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