If you’re going to make a salmon pasta, you might as well make the salmon the whole point, and that’s exactly what this recipe does. We’re talking big, tender flakes of SeaPak Morey’s Lemon Herb Salmon sitting right on top of a pile of pappardelle, all wrapped up in a creamy, lemony Parmesan sauce that was basically made for it.

Everything else in this dish, the asparagus, peas, fresh dill, squeeze of lemon at the end, just there to make that salmon look and taste even better. It’s a weeknight dinner that feels a little fancy without actually being fussy, and honestly? It’s going to be on regular rotation after the first bite.

Why You’ll Love This Recipe

• Ready in 30 minutes — the salmon cooks while the pasta boils, and everything comes together in one skillet with minimal cleanup and maximum flavor.
• Weeknight elegant — wide pappardelle, a glossy cream sauce, and flaked salmon make this feel special for guests but simple enough for any night of the week.
• Packed with vegetables — asparagus and peas add color, texture, and nutrition.
• Easy to customize — swap the pasta shape, the greens, or dial the lemon up or down. This recipe is forgiving and adaptable to what you have on hand.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• SeaPak Morey’s Lemon Herb Salmon — the star; pre-seasoned with lemon and herbs so it layers flavor into the dish effortlessly.
• Pappardelle pasta — wide, flat ribbons that hold the cream sauce beautifully.
• Asparagus — adds a fresh, grassy bite and bright green color.
• Frozen peas, thawed — sweet, tender, and vibrant.
• Unsalted butter — forms the rich, silky base of the cream sauce.
• Garlic, minced — cooked just until fragrant to give the sauce aromatic notes.
• Heavy cream — creates the luscious, velvety sauce that simmers gently and thickens.
• Parmesan — whisked in for salty, nutty depth.
• Lemon — Adds brightness, juice for acidity that cuts the richness of the cream.
• Fresh dill — stirred in at the end for a herby, bright finish that pairs perfectly with the salmon.

How to Make Creamy Herb Lemon Salmon Pasta

1. Cook the SeaPak Morey’s Lemon Herb Salmon according to the package directions while you prep and cook the pasta. The timing lines up perfectly.
2. Bring a large pot of generously salted water to a boil. Add the pappardelle and cook to al dente according to package directions.
3. In the last 3 minutes of pasta cooking, add the asparagus pieces. In the final minute, drop in the thawed peas. Before draining, scoop out about 1 cup of starchy pasta water, then drain everything together.

4. Meanwhile, melt the butter in a large skillet over medium heat. Add the minced garlic and cook just until fragrant, about 30 seconds. Pour in the heavy cream and bring it to a gentle simmer.
5. Whisk in the Parmesan, lemon zest, and 2 tablespoons of lemon juice. Taste, then add the remaining tablespoon of juice if you’d like a brighter finish. Season with salt, pepper, and red pepper flakes if using.

6. Add the drained pasta, asparagus, and peas to the skillet and toss to coat in the sauce. Add pasta water a few tablespoons at a time, tossing, until the sauce loosely clings to every strand.
7. Stir in the fresh dill. Flake the cooked salmon into large pieces and gently lay them over the top of the pasta.

8. Serve immediately with extra Parmesan, more fresh dill, and a final squeeze of lemon over the top.

Expert Tips and Substitutions

• Don’t skip the pasta water. That starchy cup of pasta water is what transforms a cream sauce from heavy and clumpy into something glossy and restaurant-quality.
• Pasta shape swaps. No pappardelle? Fettuccine, tagliatelle, or even rigatoni all work well.
• Vegetable swaps. Broccolini, sugar snap peas, baby spinach, or zucchini are all great in place of asparagus.
• Make it lighter. Half-and-half can be used in place of heavy cream for a lighter sauce. The result will be slightly thinner, so lean on pasta water to bring it all together.

Storage

Store in an airtight container in the refrigerator for up to 3 days. The cream sauce will thicken as it cools. Reheat gently in a skillet over low heat with a splash of water or cream to loosen the sauce. Freezing is not recommended. Cream-based sauces and flaked fish don’t freeze well and tend to separate upon thawing.

Frequently Asked Questions

This post is sponsored by Seapak Morey’s Fine Fish & Seafood. All opinions are my own.

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Creamy Lemon Herb Salmon Pasta

This Creamy Lemon Herb Salmon Pasta is the weeknight dinner you didn't know you were missing. Perfect for a crowd or just treating yourself to something a little special on a weeknight!

Course Main Course

Cuisine American

Keyword seafood

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Ingredients

• 1 package SeaPak Morey's Lemon Herb Salmon 
• 8 ounces pappardelle pasta 
• 1 lb asparagus trimmed and cut into 2-inch pieces
• 1 cup frozen peas thawed
• 4 tablespoons unsalted butter 
• 4 minced garlic cloves
• 1 cup heavy cream
• 1/2 cup freshly grated Parmesan plus more for serving 
• 1 large lemon zested and juiced
• 1/4 cup fresh dill roughly chopped, plus more for garnish 
• ` Salt and freshly cracked black pepper, to taste Pinch of red pepper flakes (optional) 

Instructions

• Cook the SeaPak Morey's Lemon Herb Salmon according to package directions while you make the pasta.
• Bring a large pot of well-salted water to a boil. Add the pappardelle and cook to al dente per package directions.
• In the last 3 minutes of cooking, add the asparagus. In the final minute, drop in the peas. Reserve 1 cup of pasta water, then drain everything together. 
• Meanwhile, in a large skillet over medium heat, melt the butter. Add the garlic and cook just until fragrant, about 30 seconds. Pour in the heavy cream and let it come to a gentle simmer.
• Whisk in the Parmesan, lemon zest, and 2 Tbsp of the lemon juice. Taste and add the additional 1 Tbsp lemon juice if you'd like it brighter. Season with salt, pepper, and red pepper flakes if using. 
• Add the drained pasta, asparagus, and peas to the skillet, tossing to coat. Splash in pasta water a few tablespoons at a time until the sauce loosely clings to every strand. 
• Stir in the fresh dill. Flake the salmon into large pieces and gently lay them over the top of the pasta.
• Serve immediately with extra Parmesan, more dill, and a final squeeze of lemon.

The post Creamy Lemon Herb Salmon Pasta appeared first on Dinner in 321.

Chicken salad is probably my favorite lunch, I happen to be famous for my classic Southern recipe for it too (we served it in our family restaurant many years ago!). I wanted to create a new summer chicken salad recipe and this Mexican Chicken Salad was born.

I like to use the flavors of esquites (Mexican street corn) in this salad with charred corn, Tajin, lime, cilantro, and cotija cheese all dressed in the creamiest sauce. It received raved reviews from my family, I can’t wait for you to try it too! I’ll be serving it up for parties all season long. If you love chicken salad, my Dill Pickle Chicken Salad is another recipe you don’t want to miss.

Why You’ll Love this Recipe

• Fun twist on classic chicken salad. Think of a Mexican Street Corn Salad combined with classic chicken salad. That’s exactly what this chicken salad recipe is!
• Great for lunch, dinner, or as a snack. Serve it with crackers, in a tortilla, chips, veggies, as a sandwich, or on top of a salad. It’s super versatile!
• Make it your own! I give my favorite version below, but customize with other spices, herbs, and spice levels depending on your preference.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Fresh corn kernels – Use fresh or frozen and thawed, adds nice veggie sweetness.
• Mayonnaise – The creamy base to the chicken salad.
• Sour cream – Adds a hint of tang to the dressing.
• Red bell pepper – Gives brightness and additional sweet vegetable flavor.
• Red onion – Adds a nice tang. If you don’t like raw onion, then soak it in ice water for 10 minutes then pat very dry.
• Lime – Always squeeze the juice fresh, it brightens all the flavors in this salad.
• Cilantro – The fresh herb that adds bold flavor.
• Tajin – A classic Mexican seasoning to give add spice and chili flavor. You can also use chili powder if you can’t find this.
• Smoked paprika – Gives warmth and extra smoky flavor.
• Garlic salt – Seasons the chicken salad and infuses it with garlic flavor.
• Cooked chicken – Use leftover chicken or rotisserie chicken to cut down on prep time. You can also cook the chicken fresh if desired.
• Pepitas – Adds texture and crunch to the salad. Toast them for even richer flavor.
• Cotija cheese – A mild cheese that adds a little richness.
• Pickled jalapeños – I prefer sweet, but you can use savory or sweet pickled jalapenos for a kick of heat or neither if you want to omit the heat.

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Hand Mixer 
• Chef’s Knife
• Cutting Board
• Spatula
• Medium Skillet

How to Make Mexican Chicken Salad

1. Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.

2. To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.

3. Add the cooked chicken. Mix with a hand mixer until well combined.

4. Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.

5. Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Expert Tips

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Storage

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

As the chicken sits and absorbs the dressing in the fridge, it can sometimes dry out slightly, so you can always fold in an extra spoonful or two of mayonnaise just before serving if needed.

Frequently Asked Questions

More Easy Chicken Salad Recipes

• Chicken Salad Croissant
• Spicy Chicken Salad
• Classic Chicken Salad
• Southern Chicken Salad

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Mexican Chicken Salad

This Mexican Chicken Salad is so simple to make in under 30 minutes and will become a new summer staple you'll want to have in your fridge for an easy lunch or snack. It's a mash-up of elotes and chicken salad, and let me tell you, my family ate this up in minutes!

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 8 Cups

Calories 294kcal

Ingredients

• 1 cup fresh corn kernels
• 1 cup mayonnaise
• 1/4 cup sour cream
• 1/2 cup finely diced red bell pepper
• 2 tablespoons finely diced red onion
• 1 large lime
• 1/4 cup cilantro more for garnish
• 1 teaspoon tajin
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon garlic salt
• 1 1/2 pounds cooked chicken
• 1/2 cup toasted pepitas plus extra for topping
• 1/2 cup cotija cheese plus extra for topping
• 1/2-1 cup finely chopped sweet or savory pickled or candied jalapeños personal preference for amount of heat and savory versus sweet

Instructions

• Heat a dry cast iron or heavy skillet over medium-high heat. Add the corn kernels in a single layer and let them sit undisturbed for 2–3 minutes until dark, charred spots form. Stir and continue cooking another 2–3 minutes until nicely blistered. Transfer to a plate to cool completely.
• To a large bowl, add mayonnaise and sour cream, red bell pepper, red onion, the juice and zest of the lime, cilantro, Tajín, smoked paprika, and garlic salt. Mix with a hand mixer or whisk until smooth.
• Add the cooked chicken. Mix with a hand mixer until well combined.
• Fold in the cooled charred corn, toasted pepitas, cotija cheese, and pickled jalapenos.
• Transfer to a serving bowl and top with extra cotija, pepitas, a sprinkle of Tajín, and additional cilantro. Store in the refrigerator in an airtight container until ready to serve.

Video

Notes

Storage: 

Store any leftover chicken salad in an airtight container in the fridge for up to 3 days. I don’t recommend freezing the chicken salad since it can changes in texture once it thaws.

It’s the ideal recipe for meal prepping or making in advance since the flavors only get better with time.

Tips: 

• When cooking the corn kernels in the skillet, avoid stirring them so they can char nicely for extra rich flavor. You can also buy fire roasted corn in the frozen section of some grocery stores. This works great too if you’re in a pinch.
• Use rotisserie or leftover chicken for ease. It’s my favorite way to use up leftovers from dinner the night before in a whole new way!
• Alway toast the pepitas for a richer flavor. If they’re not previously toasted when you purchase the, you can do this in a dry skillet over medium-low heat until they are lightly golden brown. Allow them to cool completely before mixing.
• Use Greek yogurt instead of sour cream for a lighter salad. It still gives that creamy consistency and tangy flavor.
• For easy mixing of this salad, use your hand mixer! It shreds the chicken to the perfect consistency.
• Poach For Tender Chicken. Poach or boil your the breasts for the most tender, juicy results. The key is to use a “cold-start” method and never allow the water to come to a rolling boil. Poaching is a gentle cooking method that should take place between 160°F and 180°F, where the water merely shimmers or has tiny, occasional bubbles. 
• Be sure to chill the chicken salad for at least 30 minutes before serving. This allows the flavors to marinate nicely so every bite is delicious. 

Nutrition

Serving: 1Cup | Calories: 294kcal | Carbohydrates: 10g | Protein: 22g | Fat: 18g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 69mg | Sodium: 410mg | Potassium: 293mg | Fiber: 1g | Sugar: 6g | Vitamin A: 151IU | Vitamin C: 1mg | Calcium: 23mg | Iron: 1mg

The post Mexican Chicken Salad appeared first on Dinner in 321.

Think spicy melty cheese, tender deli chicken, a honey mustard mayo spread, and buttery golden rolls all topped with a chilled fresh mango salsa that makes every bite taste like summer. They’re impossible to stop eating.

Fresh mango is genuinely one of the most nutritious fruits you can cook with. One serving delivers over 50% of your daily vitamin C, plus a solid lineup of vitamin A, folate, fiber, potassium, and antioxidants like beta-carotene and quercetin — with zero fat or cholesterol. So yeah, the salsa is doing a lot more than just making these sliders look good.

Picking the right mango is everything for this recipe. Press it gently — if it gives a little, like a peach or avocado, it’s ready to go. The National Mango Board (mango.org) has a ton of great guidance on choosing, ripening, and cutting mangos if you want to dive deeper.

Why You’ll Love this Recipe

• Easy enough for a weeknight, impressive enough for a party. These come together with minimal effort but look and taste like you really put in the work.
• Hot and cold done right. Warm, cheesy sliders topped with chilled mango salsa makes these so addictive.
• Totally customizable heat. The spicy cheese is easy to swap out. Go mild or go bold depending on who you’re feeding.
• Make-ahead friendly. The mango salsa can be made in advance and chilled, making game day, potlucks, or busy weeknights so much easier.

Ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

Sliders

• Slider buns — Sweet rolls are the move here. Their slight sweetness balances the spicy cheese and bright mango salsa beautifully.
• Deli thin sliced chicken breast — Thin-sliced deli chicken layers easily and heats through perfectly in the oven.
• Spicy cheese — Pepper jack, habanero jack, or spicy Colby jack all work great.
• Mayonnaise — The base of the spread. It keeps the buns moist and adds richness.
• Honey mustard — Stirred into the mayo for a tangy, slightly sweet spread that pairs perfectly with the tropical flavors.
• Salted butter — Brushed over the tops of the rolls before baking for that irresistible golden, glossy finish.
• Poppy seeds — Sprinkled over the buttered tops before baking. A small touch that makes these look like they came from a bakery.

Mango Salsa

• Fresh mango — The star of the whole dish. Ripe, finely diced mango brings juicy sweetness, beautiful color, and serious nutritional value to every bite.
• Red bell pepper — Adds crunch, color, and a mild sweetness.
• Red onion — A little sharpness to round out the salsa.
• Fresh cilantro — Brings brightness and that classic fresh salsa flavor.
• Fresh lime juice — A squeeze of lime ties everything together and keeps the salsa tasting fresh and bright.

How to Make Tropical Chicken Sliders

1. Cut and prep the mango, red bell pepper, red onion, and cilantro.

2. Add the prepped produce to a small bowl with lime juice, and a pinch of salt. Stir well. Set it in the fridge to chill while you build the sliders.

3. Without separating the individual rolls, slice the entire sheet of buns horizontally. Mix the mayonnaise and honey mustard together, then spread it evenly over the cut sides of both the top and bottom buns.

4. Divide the cheese and add it to both the top and bottom buns. Layer the sliced chicken evenly over the bottom buns, then place the top buns back on.

5. Brush the melted butter over the tops of the rolls and sprinkle with poppy seeds. Cover loosely with aluminum foil.

6. Bake at 350°F then uncover. Bake covered for 10 minutes, then remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
7. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken.

8. Replace the tops, slice into individual sliders, and serve immediately.

Tips and Substitutions

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Frequently Asked Questions

This post is sponsored by the National Mango Board. All opinions are my own.

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Tropical Chicken Sliders

These Tropical Chicken Sliders have warm, melty, buttery, and fresh all happening at once, and they are absolutely worth turning on the oven for. Whether you're feeding a crowd or just need a weeknight dinner with a little something extra, these are the ones.

Course Appetizer, Main Course

Cuisine American

Keyword finger food, holiday, holidays, party

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12 servings

Calories 134kcal

Ingredients

Sliders

• 1 pack 12-count slider buns
• 3/4 pound deli thin sliced chicken breast
• 6 ounces sliced spicy cheese pepper jack, habanero, spicy Colby jack
• 1/3 cup mayonnaise
• 3 tablespoons honey mustard
• 2 tablespoons salted butter melted
• 1 teaspoon poppy seeds

Mango Salsa

• 1 large ripe mango finely diced
• 1/4 cup finely diced red bell pepper
• 1/4 cup finely diced red onion
• 2 tablespoons chopped fresh cilantro
• 1 tablespoon fresh lime juice
• pinch of salt

Instructions

• Preheat your oven to 350°F.
• In a medium bowl, stir together the mango, red bell pepper, red onion, cilantro, lime juice, and a pinch of salt. Set this salsa aside in the fridge to let the flavors marry.
• Without separating the individual rolls, use a large serrated knife to slice the entire sheet of sweet rolls in half horizontally. In a small bowl, mix the mayonnaise and honey mustard together, then spread it evenly over the cut side of both the top and bottom buns.
• Divide the cheese slices in half and add to both sides of the coated bread. Layer the sliced deli chicken evenly across the bottom buns. Place the top buns back on.
• Brush the melted butter evenly over the tops of the rolls. Sprinkle on poppy seeds. Cover loosely with aluminum foil.
• Bake for 10 minutes. Remove the foil and bake for another 3 to 5 minutes until the cheese is completely melted and the tops are golden brown.
• Remove the sliders from the oven. Carefully lift off the top bun layer and spoon the chilled mango salsa generously over the chicken. Replace the top buns, slice into individual sliders, and serve immediately.

Video

Notes

Tips 

• Use the right mango. A fully ripe mango makes all the difference. It should give slightly when pressed and smell fragrant near the stem. Underripe mango will be too tart and firm; overripe will be too soft.
• Make the salsa ahead. The longer the mango salsa sits in the fridge, the more the flavors come together. Make it up to a day in advance if you can.
• Adjust the heat. Not into spicy? Swap the pepper jack for mild cheddar, Monterey jack, or Colby jack. Love heat? Add a drizzle of hot sauce to the honey mustard spread.
• Don’t skip the cheese on both sides. Putting cheese on both the top and bottom buns ensures every single bite is melty and rich. It makes a difference.
• Swap the protein. Deli turkey, ham, or shredded rotisserie chicken all work great in place of the chicken breast.
• Serve right away once the salsa goes on. Once you spoon the mango salsa onto the warm sliders, eat them immediately. The rolls will start to soften from the moisture.

Storage

Store the sliders and mango salsa separately for the best results.

Baked sliders (without salsa) will keep in an airtight container in the refrigerator for up to 3 days. To reheat, cover with foil and warm in a 325°F oven until heated through. The mango salsa keeps in an airtight container in the refrigerator for up to 2 days. It’s best fresh but holds up well the next day.

Once assembled with the salsa, these are best eaten immediately. The salsa will soften the rolls if left to sit.

Nutrition

Calories: 134kcal | Carbohydrates: 6g | Protein: 9g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 33mg | Sodium: 463mg | Potassium: 158mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 458IU | Vitamin C: 11mg | Calcium: 116mg | Iron: 0.3mg

The post Tropical Chicken Sliders appeared first on Dinner in 321.

If there’s anything that says summer, it’s a Chili Dog. My family makes them every July 4th and for good reason, they’re so delicious. I made this Chili Dog Casserole to bring to a picnic a few months back and it was the talk of the party. Simple to make with all those same nostalgic flavors!

This casserole feels like home. Borden® Cheese Melts are the Ulti-Melt Cheese slices! Made with real cream in every slice for a perfect melt every time. With just about 10 ingredients, I promise anyone can make this at home. The prep time is minimal, about 15 minutes, and it can easily be made in advance too. If you love a good casserole recipe, my Chicken and Biscuit Casserole or Hot Chicken Salad are two other fan favorites.

why you’ll love this recipe

• Easier to serve than regular chili dogs. Forget a hot dog station where everyone builds their own, this casserole has the same flavors with minimal mess.
• Perfect for bringing to a potluck. This casserole transports so easily and will be the hit of any summertime event.
• Customize with other toppings. If you like your chili dog with onions, scallions, more cheese, even jalapenos or bacon for topping, you can easily add that on top too!

ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card 

For the Hot Dog:

• Jumbo hot dogs: The main protein of the casserole. Make sure their jumbo in size for the best bite.
• Borden American Cheese Melts or Borden Extra Sharp Cheddar Melts slices: The cheese that makes it ooey gooey good!
• Crescent rolls: These serve as a “bun” so to speak. They are buttery and so delicious.
• Salted butter: Adds more richness.

For the Chili:

• Ground beef, chicken, or turkey: Choose your favorite here, beef is classic.
• Yellow onion: A key aromatic to the base of the chili.
• Garlic clove: Adds delicious garlicky goodness.
• Tomato sauce: Nice tomato flavor and texture.
• Chili sauce: Gives a little kick and warmth to the chili.
• Chili powder: They key spice to any rich chili.
• Brown sugar: A touch of sweetness rounds out all of the flavors.

how to make chili dog casserole

1. Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
2. If using homemade chili, make first. In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft.

3. Stir in tomato sauce, chili sauce, chili powder, and brown sugar. Let the chili simmer for about 10 minutes.

4. Taste and adjust with salt, black pepper, and/or more brown sugar.
5. Unroll the package of crescent rolls on a cutting board, and press the seams together.

6. Lay Borden American Cheese Singles in an even layer, covering the crescent rolls. Score the crescent rolls with a knife between each slice of cheese.

7. Take a hot dog and wrap it with one square of the crescent roll and cheese.

8. Place the wrapped hot dogs in the prepared dish in one row in the center. Cover with aluminum foil. Bake 20 minutes.
9. Remove the pan from the oven and discard the foil. Brush the tops with melted butter. Pour the homemade chili around the wrapped hot dogs.

10. Return the casserole to the oven uncovered and bake for an additional 20-25 minutes, until everything is heated through and the crescent rolls are golden brown on top.
11. Add your desired toppings and serve.

expert tips

• Layer the baking dish according to the recipe. You want to par-bake the hot dogs with crescent rolls first before adding chili and cheese. This ensures the crescent rolls fully bake through in the oven.
• Use a low fat ground beef and drain off any excess fat after browning. This will prevent a greasy chili and ultimately a grease casserole.
• Buy jumbo-sized hot dogs. These are the best size to make sure you get a delicious bite every time.
• If you want a shortcut, you can use store-bought canned chili here, but I highly recommend making it from scratch if you have the extra time – it only takes 15 minutes! See my recipe below!
• Test if the casserole has finished baking by inserting a paring knife into the center of the casserole to see if the crescent rolls are cooked through.

Hot Dog Sauce

Brown 1 pound ground beef in a pan, stirring until it crumbles. Drain excess grease. Add 1/2 cup chopped onion, 1 minced garlic clove, a 12 ounce jar chili sauce, a 15 ounce can tomato sauce, 1/2 cup water, 1/2 teaspoon chili powder, 1/4 teaspoon salt, and 1-2 tablespoons brown sugar. Bring to a boil. Cover, reduce heat, and simmer 10 minutes, stirring occasionally. Serve as desired.

storage

Store any leftover chili hot dog casserole in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

While you can freeze leftovers also, I can’t guarantee the texture will be the same once it thaws. It’s best to enjoy fresh out of the oven!

This is a great casserole to prep in advance. Make the chili and assemble the hot dogs, storing the casserole dish in the fridge. When it’s time to enjoy, follow the layering and baking instructions.

Frequently Asked Questions

More Easy Casserole Recipes

• Chicken Fajita Casserole
• Chicken Cornbread Casserole
• Hamburger Potato Casserole
• Queso Mac and Cheese

This post was created in partnership with Borden Cheese. All thoughts and opinions are 100% my own.

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Chili Dog Casserole

This Chili Dog Casserole has all the flavors of the classic American chili cheese dog but in an easy to serve baked form! It's so simple to make using crescent rolls and a quick, but flavorful homemade beef chili. Topped with gooey cheese, it will be the hit of any summer barbecue or potluck.

Course Main Course

Cuisine American

Keyword casserole

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 8 servings

Ingredients

For the Hot Dog

• 8 jumbo hot dogs
• 8 slices Borden American Cheese Melts or Borden Extra Sharp Cheddar Melts slices
• 8 ounce can crescent rolls
• 2 tablespoons salted butter melted

For the Chili

• 1 pound ground beef, chicken, or turkey
• 1/2 cup finely diced yellow onion
• 1 minced garlic clove
• 20 ounce can tomato sauce
• 12 ounces chili sauce
• 1-2 teaspoons chili powder
• 2 tablespoons brown sugar

Topping Options: shredded cheddar cheese, diced onion, pickle relish, mustard, and/or ketchup

Instructions

• Preheat oven to 375°F. Grease a 13×9-inch baking dish with butter or non-stick cooking spray.
• If using homemade chili, make first. In a large skillet, brown the ground beef over medium heat. Add the diced onion and minced garlic, cooking until the onion is soft.
• Stir in tomato sauce, chili sauce, chili powder, and brown sugar. Let the chili simmer for about 10 minutes.
• Taste and adjust with salt, black pepper, and/or more brown sugar.
• Unroll the package of crescent rolls on a cutting board, and press the seams together.
• Lay Borden American Cheese Singles in an even layer, covering the crescent rolls. Score the crescent rolls with a knife between each slice of cheese.
• Take a hot dog and wrap it with one square of the crescent roll and cheese.
• Place the wrapped hot dogs in the prepared dish in one row in the center. Cover with aluminum foil. Bake 20 minutes.
• Remove the pan from the oven and discard the foil. Brush the tops with melted butter. Pour the homemade chili around the wrapped hot dogs.
• Return the casserole to the oven uncovered and bake for an additional 20-25 minutes, until everything is heated through and the crescent rolls are golden brown on top.
• Add your desired toppings and serve.

Video

Notes

Storage: 

Store any leftover chili hot dog casserole in an airtight container in the fridge for up to 4 days. Reheat in the microwave or oven until warmed through.

While you can freeze leftovers also, I can’t guarantee the texture will be the same once it thaws. It’s best to enjoy fresh out of the oven!

This is a great casserole to prep in advance. Make the chili and assemble the hot dogs, storing the casserole dish in the fridge. When it’s time to enjoy, follow the layering and baking instructions.

Tips: 

• Layer the baking dish according to the recipe. You want to par-bake the hot dogs with crescent rolls first before adding chili and cheese. This ensures the crescent rolls fully bake through in the oven.
• Use a low fat ground beef and drain off any excess fat after browning. This will prevent a greasy chili and ultimately a grease casserole.
• Buy jumbo-sized hot dogs. These are the best size to make sure you get a delicious bite every time.
• If you want a shortcut, you can use store-bought canned chili here, but I highly recommend making it from scratch if you have the extra time – it only takes 15 minutes!
• Test if the casserole has finished baking by inserting a paring knife into the center of the casserole to see if the crescent rolls are cooked through.

The post Chili Dog Casserole appeared first on Dinner in 321.

A Few Days at Fresh Air Retreat

If you haven’t heard of the Fresh Air Retreat, it’s a gathering for food bloggers put together by Liz of The Lemon Bowl and Lauren of The Curious Plate — and what these two pull off is genuinely something special. I’ve been to my share of retreats over the years, but nothing quite compares to this one. The thoughtfulness shows up everywhere you look: linens that match the dishes, dishes that match the flowers, flowers that somehow match the whole mood of the weekend.

I’d be doing a disservice if I didn’t also mention the people working behind the curtain. Payton is the quiet force keeping it all stitched together. Amanda Kamppinen is the eye behind so many of the gorgeous photos in this post. And Chef Trimell — well, he spoiled us rotten for three full days, to the point that returning to my own kitchen felt a little tragic.

The Attendees and Sponsors

This year’s lineup of food bloggers was such a fun mix of talent and personalities. Joining the retreat were Jenn of Foodess, Jess of Choosing Chia, Britni of Eating Bird Food, Christine of Jar of Lemons, Ashley of the Recipe Rebel, Mackenzie of Grilled Cheese Social, and Erica of It’s a Flavorful Life.

So much of the magic of this retreat came from the brands who showed up to learn alongside us: Zwilling, Butterball, Sunset, Amylu, and Mediavine. We got to meet the people behind the products, cook with their ingredients, and hear the stories that make each of them stand out. Inspired by what I tasted and learned that week, I came home and got straight to work on this recipe: Turkey Sausage Bowls made with Butterball Hardwood Smoked Turkey Sausage, SUNSET® BOMBS® tomatoes, and SUNSET® Wild Wonders® mini peppers.

Why Butterball

Butterball has been a trusted brand in my kitchen for years, so getting to learn more in person was such a treat. The Butterball Hardwood Smoked Turkey Sausage is a true do-it-all ingredient! It’s robust, smokey-flavored, fully cooked, and packed with 7 grams of protein per serving, making it an easy way to add lean protein to everyday meals. It browns up beautifully in this recipe and is proof that turkey doesn’t have to be saved for the holidays. It can be an easy, everyday choice.

Why SUNSET®

Spring is SUNSET®’s biggest supply moment, and tasting their BOMBS® tomatoes at peak season made it clear why. They truly make every bite, and every moment, hit different. Whether it’s the texture, the color, the flavor, or the way they look on a beautifully set table, SUNSET® BOMBS® are the detail that elevates the ordinary. In this recipe, the BOMBS® blister and burst in the skillet, while the SUNSET® Wild Wonders® mini peppers bring color, crunch, and a gentle sweetness taking this bowl from a simple weeknight dinner to something that feels truly special.

Why You’ll Love This Recipe

• One-skillet meal — everything comes together in a single pan, which means less cleanup and more time at the table.
• Loaded with lean protein — Butterball Hardwood Smoked Turkey Sausage delivers 7 grams of protein per serving, making this bowl as filling as it is flavorful.
• Packed with fresh, colorful veggies — SUNSET® BOMBS® tomatoes and Wild Wonders® mini peppers bring brightness, sweetness, and that beautiful pop of color.
• Endlessly customizable — serve it on its own, spoon it over rice or pasta, or pair it with greens for a lighter take.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Olive oil — adds richness and helps everything brown evenly.
• Butterball Hardwood Smoked Turkey Sausage — the star protein of the bowl
• SUNSET® Wild Wonders® mini peppers — they add brightness and a gentle natural sweetness to every bite.
• Onion — sliced thin for a savory, aromatic base.
• Mushrooms (optional) — bring an earthy, meaty depth that pairs beautifully with the smoked sausage.
• SUNSET® BOMBS® tomatoes — juicy, flavorful tomatoes that blister and burst in the pan for that signature pop.
• Cajun seasoning — adds a warm, smoky kick that ties everything together.
• Rice, pasta, quinoa, or cauliflower rice (optional) — for serving; perfect for soaking up all those skillet juices.

How to Make Turkey Sausage Bowls

1. Heat olive oil in a large skillet over medium-high heat.
2. Add the sliced Butterball Hardwood Smoked Turkey Sausage and cook until lightly browned on both sides. Transfer to a bowl and set aside.

3. Stir in the sliced SUNSET® Wild Wonders® mini peppers, onion, and mushrooms (if using). Add a splash of water to the skillet and cook until the vegetables are tender.
4. Sprinkle with Cajun seasoning to taste and stir well to coat everything evenly.

5. Add the SUNSET® BOMBS® tomatoes to the skillet and sauté for a couple of minutes, just until the tomatoes begin to soften and blister slightly.

6. Return the cooked sausage to the pan and sauté for another 30 to 60 seconds, until everything is warmed through.

7. Serve as is, or spoon over cooked rice, pasta, quinoa, or cauliflower rice.

Expert Tips

• Slice your sausage into even rounds so they brown uniformly in the skillet.
• Don’t overcrowd the pan — give the sausage and vegetables space to sear instead of steam.
• Add the BOMBS® tomatoes at the end so they blister but don’t break down completely. You want them juicy, not saucy.
• Taste as you go when adding the Cajun seasoning, since spice levels vary by brand.
• Use a cast iron or stainless steel skillet for the best browning on the sausage.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm in a skillet over medium heat with a small splash of water or olive oil until heated through, or microwave individual portions in 30-second intervals, stirring between each. I don’t recommend freezing this dish — the tomatoes and peppers tend to lose their texture once thawed.

Frequently Asked Questions

This post was created in partnership with Butterball and Sunset®. All thoughts and opinions are 100% my own.

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Turkey Sausage Bowls

These Turkey Sausage Bowls are an easy, one-skillet weeknight dinner. Loaded with flavor and color, it'll be a family favorite!

Course Main Course

Cuisine American

Keyword turkey, vegetables

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 244kcal

Ingredients

• 2-3 tablespoons olive oil
• 13 ounces Butterball Hardwood Smoked Turkey Sausage sliced into rounds
• 8 Sunset® Wild Wonders® mini peppers
• 1/2 large onion sliced
• 4 ounces sliced mushrooms optional
• 1 1/2 cups Sunset® Bombs® tomatoes
• 1-2 teaspoons cajun seasoning
• 3 cups rice, pasta, quinoa, or cauliflower rice optional for serving

Instructions

• Heat olive oil in a large skillet over medium-high heat.
• Add the sliced turkey smoked sausage and cook until lightly browned on both sides. Transfer to a bowl and set aside.
• Stir in the sliced Sunset® Wild Wonder Mini Peppers, onion, and mushrooms (if using). Add 1/4 cup water to the skillet. Cook until the vegetables are tender.
• Sprinkle with Cajun seasoning to taste and stir well to coat everything evenly.
• Add Sunset® Bombs® to the skillet and sauté for 2 minutes, just until the tomatoes begin to soften and blister slightly.
• Return the cooked sausage to the pain and sauté for 30-60 seconds.
• Serve as is or over cooked rice or pasta.

Notes

Expert Tips

• Slice your sausage into even rounds so they brown uniformly in the skillet.
• Don’t overcrowd the pan — give the sausage and vegetables space to sear instead of steam.
• Add the BOMBS® tomatoes at the end so they blister but don’t break down completely. You want them juicy, not saucy.
• Taste as you go when adding the Cajun seasoning, since spice levels vary by brand.
• Use a cast iron or stainless steel skillet for the best browning on the sausage.

Storage Instructions

Store any leftovers in an airtight container in the refrigerator for up to 3 to 4 days. To reheat, warm in a skillet over medium heat with a small splash of water or olive oil until heated through, or microwave individual portions in 30-second intervals, stirring between each. I don’t recommend freezing this dish — the tomatoes and peppers tend to lose their texture once thawed.

Nutrition

Calories: 244kcal | Carbohydrates: 9g | Protein: 20g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 69mg | Sodium: 554mg | Potassium: 621mg | Fiber: 3g | Sugar: 5g | Vitamin A: 2535IU | Vitamin C: 83mg | Calcium: 33mg | Iron: 2mg

The post Turkey Sausage Bowls appeared first on Dinner in 321.

This Rosemary Garlic Chicken is a simple yet elevated dish that proves how powerful a good marinade can be—especially when made with Lifeway Kefir. It’s juicy, flavorful, and sure to become a go-to recipe in your kitchen.

This recipe delivers big, comforting flavors with minimal effort. The combination of fresh rosemary, garlic, and smoky paprika creates a rich, savory profile, while the kefir works behind the scenes to tenderize the chicken and lock in moisture. The result? Chicken that’s incredibly juicy, flavorful, and versatile enough for any meal.

Why You’ll Love This Recipe

• Ultra-juicy chicken every time thanks to the kefir-based marinade
• Bold, savory flavor from garlic, rosemary, and smoked paprika
• Flexible cooking methods—bake, grill, or pan-sear
• Simple ingredients, elevated results perfect for weeknights or entertaining

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Marinade & Chicken

• Lifeway Plain Low-Fat Kefir – Tenderizes the chicken while adding a light tang and creamy consistency
• Olive oil – Adds richness and helps the marinade coat the chicken evenly
• Fresh lemon juice – Brightens the flavor and enhances tenderness
• Garlic – Brings bold, savory depth to the marinade and finishing oil
• Fresh rosemary sprigs – Infuses the chicken with earthy, aromatic flavor
• Salt – Enhances all the flavors in the dish
• Black pepper – Adds subtle heat and balance
• Smoked paprika – Provides a warm, smoky undertone
• Chicken (breasts or thighs) – The main protein, perfect for absorbing all the flavor

How to Make Rosemary Garlic Chicken

1. In a bowl, whisk together kefir, a portion of the olive oil, lemon juice, most of the garlic, salt, pepper, and smoked paprika.

2. Add the chicken and coat it thoroughly in the marinade.
3. Nestle rosemary sprigs around the chicken, cover, and refrigerate for a couple of hours or overnight for deeper flavor.

4. Remove the chicken from the marinade and let any excess drip off. Season lightly with additional salt and pepper if desired.
5. Cook the chicken by baking, grilling, or pan-searing until fully cooked and golden on the outside.

6. In a small skillet, heat the remaining olive oil. Add finely minced rosemary and the remaining garlic, then turn off the heat and let it gently infuse as it cools.

7. Let the chicken rest, then drizzle with the rosemary garlic oil before serving.

Storage Instructions

• Refrigerator: Store cooked chicken in an airtight container for up to 3–4 days
• Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator before reheating
• Reheating: Warm gently in the oven, stovetop, or microwave to avoid drying out

Expert Tips

• Marinate longer for best results—overnight gives the most flavor and tenderness
• Don’t skip resting the chicken to keep it juicy
• Use fresh rosemary for the most vibrant flavor
• Cook to proper temperature (165°F internal) for perfectly done chicken
• Finish with the infused oil—it adds an extra layer of flavor that takes this dish over the top

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Rosemary Garlic Chicken

If you’re looking for a juicy, flavor-packed chicken recipe that’s anything but boring, this Rosemary Garlic Chicken is a must-make. It’s marinated in a creamy, tangy marinade then cooked to golden perfection.

Course Main Course

Cuisine American

Keyword chicken

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

2 hours hours

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Ingredients

• 1 cup Lifeway Plain Kefir
• 1/4 cup olive oil divided
• 2 tablespoons fresh lemon juice
• 5 minced garlic cloves divided
• 7 rosemary sprigs divided
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon smoked paprika
• 2-2 1/2 pounds boneless skinless chicken breasts or thighs

Instructions

• In a bowl, whisk together Lifeway Plain Kefir, 2 tablespoons of the olive oil, lemon juice, 4 minced garlic cloves, salt, pepper, and paprika.
• Add the chicken and coat it well in the marinade. Place 5 of the rosemary sprigs around the chicken in the marinade. Cover and refrigerate for at least 2 hours, or overnight for best flavor.
• Remove the chicken from the marinade and let excess drip off. Sprinkle with additional salt and black pepper if desired.
• Cook the chicken by baking, grilling, or pan-searing until fully cooked and golden on the outside.
• Heat the remaining olive oil in a small skillet over medium heat. Finely mince the leaves from the remaining sprig of rosemary. Turn off the heat, and sauté the rosemary and garlic for 1 minute as the oil is cooling.
• Let the chicken rest for a few minutes before serving. Drizzle the cooked chicken with the seasoned olive oil.

Video

Notes

Storage Instructions

• Refrigerator: Store cooked chicken in an airtight container for up to 3–4 days
• Freezer: Freeze for up to 2 months; thaw overnight in the refrigerator before reheating
• Reheating: Warm gently in the oven, stovetop, or microwave to avoid drying out

Tips

• Marinate longer for best results—overnight gives the most flavor and tenderness
• Don’t skip resting the chicken to keep it juicy
• Use fresh rosemary for the most vibrant flavor
• Cook to proper temperature (165°F internal) for perfectly done chicken
• Finish with the infused oil—it adds an extra layer of flavor that takes this dish over the top

The post Rosemary Garlic Chicken appeared first on Dinner in 321.

This recipe is all about balance—crunchy greens, fresh herbs, and a silky dressing that ties it all together. The secret ingredient? Lifeway Kefir. It brings a tangy, creamy richness while keeping the dressing light and packed with probiotics. It blends beautifully with herbs, garlic, and lemon for that classic green goddess flavor with a modern, nourishing twist.

Lifeway low-fat plain kefir adds both flavor and function. It’s a simple way to elevate your everyday meals while incorporating gut-friendly ingredients you can feel good about. This salad islight, flavorful, and perfect for everything from weekday lunches to easy entertaining.

Why You’ll Love This Recipe

• Creamy without heaviness thanks to Lifeway Low-Fat Plain Kefir
• Packed with fresh herbs for bright, vibrant flavor
• Customizable with your favorite proteins and toppings
• Perfect for meal prep or quick meals with minimal effort

Ingredients

Scroll Down for Ingredient Amounts Listed in the Full Printable Recipe Card Below

Dressing

• Plain Lifeway Kefir – Adds a creamy texture and tangy flavor while keeping the dressing light and probiotic-rich
• Olive oil – Brings richness and helps emulsify the dressing
• Fresh lemon juice – Brightens the flavor with fresh acidity
• Garlic cloves – Adds bold, savory depth
• Fresh herbs – The heart of green goddess flavor, fresh and aromatic
• Salt – Enhances all the flavors
• Black pepper – Adds subtle warmth
• Avocado – Creates an ultra-creamy texture without needing heavy ingredients

Salad

• Green cabbage – Adds crunch and structure
• Romaine lettuce – Light, crisp, and refreshing
• Cucumbers – Cool and hydrating with a fresh bite
• Green onions – Mild onion flavor for balance
• Fresh herb – Reinforces the herb-forward flavor

Optional Add-Ins

• Protein (chicken, salmon, shrimp, or steak) – Turns this into a complete meal
• Cheese or crunchy toppings – Adds texture and extra flavor

How to Make Green Goddess Salad

1. Finely chop the cabbage, romaine, cucumbers, and green onions, then add them to a large bowl.

2. Add fresh herbs to the salad mixture.
3. In a blender or food processor, combine kefir, olive oil, lemon juice, garlic, herbs, salt, pepper, and avocado.

4. Blend until the dressing is smooth and creamy.
5. Pour the dressing over the salad and toss until everything is evenly coated.

6. Serve immediately or chill briefly before serving.
7. Add your favorite protein and toppings if desired.

Storage Instructions

• Dressing: Store in an airtight container in the refrigerator for up to 3 days. Stir before using.
• Salad (undressed): Keep chopped veggies in an airtight container for up to 2–3 days.
• Dressed salad: Best enjoyed fresh, but can be stored for up to 24 hours (the greens will soften over time).

Expert Tips

• Chop everything finely for that signature green goddess texture and better flavor distribution
• Blend the dressing until completely smooth for the creamiest consistency
• Taste and adjust—add extra lemon for brightness or salt to enhance flavor
• Add protein for a full meal—grilled chicken or salmon pairs especially well
• Chill before serving if you want an extra refreshing bite

Frequently Asked Questions

This post was created in partnership with Lifeway. All thoughts and opinions are 100% my own.

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Green Goddess Salad

If you’re looking for a fresh, vibrant salad that actually satisfies, this Green Goddess Salad is it. It’s crisp, herb-packed, and tossed in the creamiest homemade dressing.

Course Main Course, Salad

Cuisine American

Keyword vegetables

Prep Time 20 minutes minutes

Cook Time 0 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Ingredients

Dressing

• 3/4 cup plain Lifeway Kefir
• 2 tablespoons olive oil
• 2 tablespoons fresh lemon juice
• 2 garlic cloves
• 1/2 cup fresh herbs parsley, basil, and/or chives
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 1/2 small avocado

Salad

• 2 cups finely chopped green cabbage
• 2 cups finely chopped romaine lettuce
• 1 cup diced cucumbers
• 1/3 cup sliced green onions
• 1/4 cup chopped fresh herbs parsley and/or basil
• Optional protein addition: cooked grilled chicken, salmon, shrimp, or steak
• Optional toppings: cheese of choice, crushed parmesan crisps, crispy chickpeas

Instructions

• Finely chop the cabbage, romaine, cucumbers, and green onions. Add them to a large bowl.
• In a blender or food processor, combine Lifeway Low-fat Plain Kefir, olive oil, lemon juice, garlic, fresh herbs, salt, and pepper. Blend until smooth and creamy.
• Pour the dressing over the salad and toss until everything is evenly coated.
• Serve immediately or chill briefly before serving for extra freshness. Add additional toppings and/or protein as desired.

Video

Notes

Instructions

• Dressing: Store in an airtight container in the refrigerator for up to 3 days. Stir before using.
• Salad (undressed): Keep chopped veggies in an airtight container for up to 2–3 days.
• Dressed salad: Best enjoyed fresh, but can be stored for up to 24 hours (the greens will soften over time).

Tips

• Chop everything finely for that signature green goddess texture and better flavor distribution
• Blend the dressing until completely smooth for the creamiest consistency
• Taste and adjust—add extra lemon for brightness or salt to enhance flavor
• Add protein for a full meal—grilled chicken or salmon pairs especially well
• Chill before serving if you want an extra refreshing bite

The post Green Goddess Salad appeared first on Dinner in 321.

I have a great party dish for you, these Sheet Pan Tacos! Anytime I’m hosting a tailgate, these are one of my go-to menu items because I can make a bunch of them quickly and bake them right off in the oven with little mess – you don’t even have to pre-cook the beef filling!

The flour tortilla becomes deliciously crunchy in the oven and I always set out a toppings bar for guests to customize their own. Plus, since they’re ready in under 30 minutes, they are ideal for a weeknight dinner too! Taco night just became so much quicker and easier thanks to this recipe.

If you love Mexican-inspired food, try my Pulled Pork Enchiladas or Crock Pot Carnitas.

why you’ll love this recipe

• Ready in under 30 minutes. Can you believe it? So quick and simple without using a million skillets or bowls.
• Easy to customize. Add other spices, toppings, cheeses, or use a different protein. The options are endless.
• Perfect for entertaining. Just bake these off and keep them in a warm oven until you’re ready to feed family and friends.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Olive oil or neutral oil spray: The oil for greasing the tortillas on the baking sheet.
• Flour tortillas: The best type of tortillas for that crunchy exterior and soft interior.
• Ground beef: My favorite protein to use, you can also use chicken or turkey too.
• Dried minced onion: Adds onion flavor, you can also use chopped fresh onion if desired.
• Taco seasoning: Buy your favorite at the store or make it at home with chili powder, cumin, garlic powder, oregano, and a pinch of cayenne.
• Drained canned green chiles or jalapeños: Adds a hint of spice!
• Shredded cheddar cheese: All the cheesy goodness.
• Refried beans: Adds creaminess in every bite.
• Toppings: Guacamole, pico de Gallo sour cream, and hot sauce are some of my family’s favorites, but customize to your liking.

Tools You’ll Need

• Half Size or 12″x17″ Sheet Pan
• Measuring Cups and Spoons
• Mixing Bowls

how to make sheet pan tacos

1. Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
2. In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.

3. Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
4. Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.

5. Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.

6. Spray both sides of the tacos with the olive or neutral oil spray.

7. Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.

expert tips

• For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
• Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
• Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
• Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
• If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.

storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for that crispy outside. You can also heat in the microwave, the tacos just won’t be crispy, but still delicious!

While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven.

If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.

Frequently Asked Questions

more mexican-inspired recipes

• Mexican Lasagna
• Taco Pie
• Chicken Fajita Casserole
• Queso Chicken and Rice

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Sheet Pan Tacos

These Sheet Pan Tacos are the easiest recipe for making tacos for a crowd on a weeknight or for a party. With only 7 ingredients, they come together so quickly and are able to stay warm in the oven until ready to serve.

Course Main Course

Cuisine American

Keyword beef

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8 servings

Calories 220kcal

Ingredients

• olive oil or neutral oil spray
• 8 flour tortillas
• 1 pound ground beef
• 3 tablespoons taco seasoning
• 1 tablespoon dried minced onion
• 2 tablespoons drained canned green chiles or jalapeños
• 1 1/2 cups shredded cheddar cheese divided
• 1/2 cup refried beans
• Toppings: guacamole, pico de Gallo sour cream, hot sauce

Instructions

• Preheat oven to 425°F. Line a baking sheet with foil or parchment paper, then spray thoroughly with olive oil or a neutral oil spray.
• In a medium bowl, combine ground beef, taco seasoning, dried minced onion, green chiles or jalapeños, taco seasoning, and 1 cup of the shredded cheddar cheese. Mix until well blended.
• Wrap the tortillas in a damp paper towel and microwave for about 30 seconds, just until they’re soft and flexible.
• Evenly divide the beef mixture to each tortilla. Press the beef in a thin layer over one half of each tortilla, making sure to go close to the edges. Spread about 2 tablespoons of the refried beans on the other half.
• Sprinkle the remaining shredded cheese over the top of the filling. Fold the tortillas in half to form a taco and gently press.
• Spray both sides of the tacos with the olive or neutral oil spray.
• Bake 18-22 minutes, flipping the tacos after 15 minutes, until they’re golden, crispy, and slightly browned around the edges. Serve warm with your favorite taco toppings.

Video

Notes

Tips

• For easy assembly, the trick is microwaving the tortillas. I wet a paper towel until it’s damp; the moisture, when heated, releases steam to help the tortillas become super pliable and easy to use!
• Don’t add too much filling to the tortillas. Since the beef is cooking through in the oven, make sure it’s a thin layer so it cooks in the right amount of time.
• Cooking spray is the key to crispiness. The light spray of oil helps the tortilla to become crispy when baked on the sheet pan in the oven.
• Have fun with cheeses and toppings. Swap the cheese for Monterey Jack or pepper Jack if you desire; add cilantro, guacamole, hot sauce and more!
• If you want a lighter version, ground chicken or turkey are both delicious too. You can use rotisserie chicken, but usually the tortilla doesn’t get as crispy since the protein is fully warmed through before the tortilla is finished toasting.

Storage

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat in the oven or air fryer for that crispy outside. You can also heat in the microwave, the tacos just won’t be crispy, but still delicious!

While you can freeze the cooked sheet pan tacos for up to 2 months, I do warn that once they are thawed and reheated they won’t be the same texture as fresh from the oven.

If you want to make these in advance, you can easily mix the beef mixture and have the toppings ready to go! I recommend filling right before baking to prevent the tortillas from becoming soggy.

Nutrition

Calories: 220kcal | Carbohydrates: 18g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 40mg | Sodium: 550mg | Potassium: 258mg | Fiber: 2g | Sugar: 2g | Vitamin A: 144IU | Vitamin C: 1mg | Calcium: 143mg | Iron: 3mg

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Where do I even begin with stroganoff?! It’s a dish my family has been making on rotation for years and years. I personally love this Slow Cooker Chicken Stroganoff for it’s lighter flavor compared to hearty beef. It has all the same richness with sour cream and I add my secret ingredient of cream cheese to take it to a whole new level.

Made in the slow cooker, you’re able to prep it in about 30 minutes and the rest is hands-free cooking. Serve it over egg noodles as the classic pairing, but I will also recommend it’s great over mashed potatoes too.

why you’ll love this recipe

• A twist on the classic. Swap chicken for beef and it’s a whole new dish! My family loves this recipe any night of the week.
• Add more flavor with other ingredients. I love the recipe as is, but you can easily stir in Dijon mustard, dried herbs, and even Worcestershire sauce for some zing.
• No fancy ingredients. It’s as easy to shop for as it is to make! A win win.

ingredients

Scroll Down for Ingredient Amounts Listed in the Recipe Card Below

• Boneless skinless chicken breasts or thighs: Use chicken breasts or thighs here and make sure they are boneless.
• Cream of chicken soup: Adds creaminess to the stroganoff.
• Chicken broth or water: Gives richness to the sauce.
• Zesty Italian salad dressing mix: Adds bold flavor and spice.
• Salted butter: For richness, if you use unsalted, add an extra pinch of salt to taste.
• Whipped cream cheese: Another ingredient for creamy goodness. The whipped melts better than regular.
• Sour cream: Adds some tang and is signature to any stroganoff recipe.
• Egg noodles: For serving, boil according to package instructions.
• Sliced mushrooms: The classic veggie found in stroganoff, they add an earthy flavor.

Tools You’ll Need

• 6 Quart or Larger Crockpot
• Large Skillet
• Large Stock Pot
• Colander
• Whisk
• Measuring Cups and Spoons
• Cutting Board
• Chef’s Knife

how to make slow cooker chicken stroganoff

1. To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing, and 4 tablespoons of the butter, melted. Whisk until combined.

2. Submerge the chicken pieces into the mixture.
3. Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
4. Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.

5. If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.

6. Mix the chicken mixture until the cream cheese and sour cream have dissolved.
7. Serve the chicken stroganoff over egg noodles (or rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley and parmesan if desired.

expert tips

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

storage

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Frequently Asked Questions

more easy slow cooker recipes

• Slow Cooker Velveeta Mac and Cheese
• Slow Cooker Pulled Beef
• Slow Cooker Apricot Chicken
• Crockpot Honey Mustard Chicken

Print

Slow Cooker Chicken Stroganoff

This Slow Cooker Chicken Stroganoff is the best dinner recipe to prep in advance and will fill your house with comforting aromas. Use chicken breasts or thighs, and add mushrooms if you'd like, it's a family favorite that comes together with 10 ingredients.

Course Main Course

Cuisine American

Keyword chicken, pasta

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8 servings

Calories 498kcal

Ingredients

• 2-2 1/2 pounds boneless skinless chicken breasts or thighs
• 10.5 ounce can cream of chicken soup
• 1/2 cup chicken broth or water
• 0.7 ounce packet Zesty Italian salad dressing mix
• 6 tablespoons salted butter divided
• 7.5 ounces whipped cream cheese
• 1/4 cup sour cream
• 12-16 ounces egg noodles
• 8 ounces sliced mushrooms
• Garnish: chopped fresh parsley optional

Instructions

• To a slow cooker, add cream of chicken soup, chicken broth, Italian dressing mix, and 4 tablespoons of the butter, melted. Whisk until combined.
• Submerge the chicken pieces into the mixture.
• Cover and cook on low for 5–7 hours or high for 2-3 hours, until the chicken is tender. Once cooked, shred the chicken directly in the slow cooker using two forks.
• Dollop the whipped cream cheese and sour cream over the mixture. Cover and cook on high for 10 minutes. Meanwhile, cook egg noodles per package directions.
• If serving with mushrooms, heat the remaining butter or oil in a skillet over medium heat. Add sliced mushrooms in a single layer. Let them cook undisturbed for a few minutes. Stir and continue cooking until tender and browned. Add water if necessary. Season with salt and pepper.
• Mix the chicken mixture until the cream cheese and sour cream have dissolved.
• Serve the chicken stroganoff over egg noodles (or over rice or mashed potatoes) and top with the sautéed mushrooms. Garnish with parsley if desired.

Notes

Storage: 

Store any leftover slow cooker chicken stroganoff in an airtight container with a lid for up to 4 days. Reheat on the stovetop or in the microwave until warmed through. I suggest storing the noodles separately from the chicken stroganoff mixture.

You can easily freeze the stroganoff as well for up to 2 months. Thaw overnight in the fridge then reheat according to the instructions above.

Since this is a crock pot recipe, it’s easy to make it ahead of time. You can even cook the chicken the day before and reheat it, and stir in the creamy ingredients right before serving.

Tips: 

• You’ll know the chicken is finished cooking when it’s fork tender, this means it shreds super easily!
• Be sure to combine the wet ingredients first before submerging the chicken. You want the chicken to be almost covered completely for even cooking.
• When buying chicken breasts or thighs, look for the same size. If one is too big or one is too small, then they will cook at uneven rates.
• Add the dairy ingredients at the end of cooking so the sauce doesn’t curdle. It’s my tried-and-true method for perfect creaminess.
• Always cook the mushrooms separately. This helps them to keep their texture and that rich flavor.

Nutrition

Calories: 498kcal | Carbohydrates: 39g | Protein: 40g | Fat: 20g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 168mg | Sodium: 791mg | Potassium: 906mg | Fiber: 2g | Sugar: 3g | Vitamin A: 663IU | Vitamin C: 2mg | Calcium: 79mg | Iron: 2mg

The post Slow Cooker Chicken Stroganoff appeared first on Dinner in 321.

Growing up my mom always had a big tub of egg salad in the fridge every week. It was a great go-to snack after school or lunch on a Saturday afternoon. I’ve added pickles to my egg salad before, but this Dill Pickle Egg Salad adds even more pickle flavor by adding the juice and fresh dill!

It’s become a staple at our house that I’ve also taken to several potlucks! Everyone loves how pronounced the dill pickle flavor is. Serve it with veggies, crackers, or on a croissant, it will become a new favorite. I’ve even made it with chicken! If you love a prep ahead salad, my viral Chicken Salad is delicious or my Tuna Salad is tasty too!

Laura Ashley’s Tip: It’s best to chill the egg salad before enjoying to help the texture to set and also to help the flavors meld.

Why You’ll Love this recipe

• Great for meal prep. Egg salad is perfect for lunch or as an afternoon snack. Make a big batch on Sunday to enjoy throughout the week!
• Triple pickle flavor for all of the pickle lovers. I add chopped dill pickles, chopped fresh dill, and a splash of pickle juice to help the flavor shine.
• Learn to boil perfect hard boiled eggs. As someone who boils eggs weekly, I give you my method to make sure they peel with ease every time.

Ingredients

Scroll Down to the Bottom of this Post for Ingredient Amounts Listed in the Printable Recipe Card

• Hard-boiled eggs: The base to the egg salad, you can even buy them from the store already boiled for ease!
• Mayonnaise: Adds so much creaminess and rich flavor to every bite.
• Finely chopped dill pickles: The star ingredient of this salad, chop them fine for the best flavor.
• Pickle juice: Add a splash of juice for extra tang and brightness.
• Dijon mustard: A second ingredient that adds spiciness and vibrant flavor.
• Fresh dill: A nice punch of fresh herb flavor that compliments the pickles wonderfully.
• Finely minced red or green onion: A little bite for fresh color and flavor.

Tools You’ll Need

• Large Mixing Bowl
• Measuring Cups and Spoons
• Chef’s Knife
• Cutting Board

How to Make dill pickle Egg Salad

1. Chop the hard-boiled eggs in large pieces.

2. In a large bowl, combine the eggs, mayonnaise, mustard, pickles, pickle juice, onion, and dill.

3. Taste and add salt and pepper as desired.
4. Let it sit in the fridge for 30 minutes to let the flavors come together.

The Perfect Hard Boiled Eggs

I make hard boiled eggs all the time as a snack, for breakfast, and for deviled eggs, of course! My method has been perfected hundreds of times.

My tried-and-true method is to bring a large pot of water to a low boil. Add the eggs and then boil them for 10 minutes (set a timer!). Meanwhile, set up an ice bath.

When the timer beeps, immediately using a slotted spoon remove the eggs from the boiling water and add them to the ice bath to cool for 10 minutes. Peel the eggs and repeat for the perfect hardboiled egg method every single time.

Expert Tips

• Don’t over-mix the egg salad. You want to stir just until combined to keep the flavors fresh and to prevent the texture from becoming gummy.
• Add spices if you desire. A pinch of cayenne, smoked or sweet paprika, and even garlic powder are all nice additions.
• Stir in more fresh herbs. I love dill, but you can also add parsley too!
• If you’re not a fan of raw onion, soak it in ice water for 10 minutes, then drain and pat dry. This will remove some of the bite.
• Don’t over-boil the eggs. This will make them hard in texture which results in a more dense egg salad.
• Serve with all different options. Here are some favorites:
  • Cut veggies like carrots and cucumbers
  • Toast
  • Over tender greens
  • In a lettuce wrap
  • Crackers

Storage

Store any leftovers in an airtight container in the fridge for 3-4 days. I like to let it sit out for 10 minutes to remove the chill before eating.

I don’t recommend freezing the egg salad as it will change texture once it thaws. It’s a great recipe to make ahead for meal prep during the week.

Frequently Asked Questions

More Easy Salad Recipes

• Dill Pickle Chicken Salad
• Orange Jello Salad
• Healthy Pasta Salad
• Pea Salad

Print

Dill Pickle Egg Salad

This Dill Pickle Egg Salad is a twist on my classic egg salad recipe with tangy, briny pickles! Every bite is full of fresh dill flavor, for an easy make ahead recipe that uses just 7 ingredients.

Course Appetizer, Main Course

Cuisine American

Keyword easter, holiday, holidays

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

30 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 113kcal

Ingredients

• 8 large hard-boiled eggs
• 1/2 cup mayonnaise
• 1/2 cup finely chopped dill pickles
• 1 tablespoon pickle juice
• 1 teaspoon dijon mustard
• 1 tablespoon fresh dill
• 2 tablespoons finely minced red or green onion

Instructions

• Chop the hard-boiled eggs in large pieces.
• In a large bowl, combine the eggs, mayonnaise, mustard, pickles, pickle juice, onion, and dill.
• Taste and add salt and pepper as desired.
• Let it sit in the fridge for 30 minutes to let the flavors come together.

Video

Notes

Storage: 

Store any leftovers in an airtight container in the fridge for up to 3 days. I like to let it sit out for 10 minutes to remove the chill.

I don’t recommend freezing the egg salad as it will change texture once it thaws. It’s a great recipe to make ahead for meal prep during the week.

Tips: 

• Don’t over-mix the egg salad. You wan to stir just until combined to keep the flavors fresh and to prevent the texture from becoming gummy.
• Add spices if you desire. A pinch of cayenne, smoked or sweet paprika, even garlic powder are all nice additions.
• Stir in more fresh herbs. I love dill, but you can also add parsley too!
• If you’re not a fan of raw onion, soak it in ice water for 10 minutes, then drain and pat dry. This will remove some of the bite.
• Don’t over-boil the eggs. This will make them hard in texture which results in a more dense egg salad.
• Serve with all different options. Here are some favorites:
  • Cut veggies like carrots and cucumbers
  • Toast
  • Over tender greens
  • In a lettuce wrap
  • Crackers

Nutrition

Calories: 113kcal | Carbohydrates: 2g | Protein: 6g | Fat: 8g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 189mg | Sodium: 285mg | Potassium: 83mg | Fiber: 0.2g | Sugar: 1g | Vitamin A: 305IU | Vitamin C: 1mg | Calcium: 32mg | Iron: 1mg

The post Dill Pickle Egg Salad appeared first on Dinner in 321.