Packed with fresh green veggies, white beans for protein and crunchy walnut, it’s ideal for a Spring or Summer barbecue or meal prep lunches.

Green Goddess Pasta Salad

This Green Goddess Pasta Salad is the side of the Spring & Summer season! Crunchy green veggies pair with pasta, walnuts and white beans and a creamy green goddess dressing. 

Why you’ll love this creamy pasta salad recipe

• Flavorful: Packed with fresh herbs, green veggies and luscious green goddess dressing, you’ll be going back for seconds!
• Versatile: Easy swap out ingredients for your favourite green veggies if desired.
• Make-ahead: You can make this pasta salad ahead of time and enjoy for lunch or dinner.

Ingredients needed

For the green goddess dressing:

• Plain Greek yogurt
• Extra-virgin olive oil
• Fresh dill, basil and mint
• Garlic
• Lemon juice and zest
• Salt and pepper

For the pasta salad:

• Orecchiette pasta
• Feta cheese
• Mini cucumbers
• Walnuts
• Cannellini beans
• Peas (frozen peas defrosted)
• Fresh dill
• Green onions

Tips for making the dressing creamy and flavorful

• Greek yogurt: Use full fat Greek yogurt for the best, creamy dressing.
• Fresh herbs: Fresh herbs like basil, mint and dill are important for the flavor of this dressing. In a pinch, substitute with more of one of the three herbs or whatever you have on hand (cilantro or parsley will work).
• Lemon: Don’t forget the lemon juice and zest in the dressing; it makes the creamy dressing pop!
• Blender: Make sure to use a blender, hand blender or food processor to blend the dressing until well-combined.

Suggestions for fresh herbs to use

Fresh herbs are a must for a green goddess dressing:

• Fresh basil, mint and dill: My favourite herbs to use in this dressing are basil, mint and dill which create a beautiful, bright flavor profile.
• Other herbs: In a pinch, use fresh parsley and/or fresh cilantro if you don’t have enough of one of the other herbs.

Variations and add-ins for customization

• Pasta: If you can’t find orecchiette or prefer to use a different pasta shape, try rotini, farfalle or penne.
• Greens: If you want to up the greens in this pasta salad, add 1 cup of chopped spinach just before serving.
• Nuts: You can substitute the walnuts with sliced or chopped almonds.
• Make it nut-free: Substitute the walnuts with sunflower seeds or pumpkin seeds (pepitas).
• Cucumbers: If you can’t find mini cucumbers, substitute with half of a medium english cucumber, quartered then chopped.
• Beans: A good substitute for canned cannellini beans is another white bean like navy beans or butter beans.

Serving suggestions and pairing ideas

• Grilled chicken: Serve with chili lime grilled chicken thighs for a delicious barbecue plate.
• Salmon: Serve as a side to grilled or baked salmon.
• Burgers: We love this as a side to our spicy turkey burgers.
• Ground chicken or turkey: Cook ground chicken or turkey with spices like garlic, salt and pepper. Let cool fully and then serve with or on top of the pasta salad.

Meal prep and storage tips

• Meal prep: Prepare the full recipe and then portion into meal prep containers. Optional: Add a cooked protein of choice. Store in the fridge for up to 3 days. 
• Dressing: Make the dressing a day ahead and store in an airtight container in the fridge. The next day, prep the rest of the recipe, mix with the dressing and enjoy!
• Fridge storage: Make this pasta salad ahead of time and store in the fridge in an airtight container for dinner or barbecue later in the day. Store leftovers in an airtight container for up to 3 days.

FAQs

More salads to make from the blog

• The Best Italian Chopped Summer Pasta Salad Recipe
• Easy Green Summer Chopped Salad (with meal prep tips)
• Kale and Peach Salad with Feta & Toasted Pepitas

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Creamy Green Goddess Pasta Salad (Perfect for meal prep)

This Creamy Green Goddess Pasta Salad is a vibrant dish with fresh herbs & a luscious dressing. Ideal for easy meal prep lunches for the week.

Course dinner, Lunch

Cuisine American

Keyword pasta salad

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 4 as a main (6 as a side)

Author Jess

Ingredients

For the creamy green goddess dressing

• ⅔ cup plain Greek yogurt
• 2 tbsp extra-virgin olive oil
• ¼ cup chopped fresh dill
• 1 cup packed fresh basil leaves
• ¼ cup packed fresh mint leaves
• 2 x small garlic cloves
• ½ lemon, zested
• 2 tbsp fresh squeezed lemon juice, about ½ large lemon
• 3/4 tsp kosher salt
• ¼ tsp ground pepper

For the pasta salad

• 225 grams 8oz / ½ lb dry orecchiette pasta
• ½ cup crumbled feta cheese
• 2 mini cucumbers, halved lengthwise and chopped
• ¾ cup walnuts halves, toasted and roughly chopped
• 398 ml can cannellini beans, drained and rinsed
• 1 ½ cups frozen peas, defrosted
• ¼ cup chopped fresh dill
• 4 green onions, chopped

Instructions

• Cook the pasta according to package directions, to al dente. Rinse with cold water and drain well.
• Make the dressing: With an immersion blender or in a high-speed blender, add all of the dressing ingredients and blend on high until well combined. Set aside.
• Assemble the salad: Once the pasta is mostly cooled, add it to a large bowl along with the crumbled feta cheese, diced cucumbers, walnuts, cannellini beans, frozen peas, fresh dill and chopped green onions. Drizzle the dressing over top of the salad and then toss well to combine. Taste and adjust seasoning with salt and pepper if desired.
• Serve immediately. The salad will keep in the refrigerator for up to 2 days.

Notes

• Pasta: You can substitute with rotini, farfalle or penne if you can’t find orecchiette.
• Make it nut-free: Substitute the walnuts with sunflower seeds or pumpkin seeds (pepitas).
• Cucumbers: If you can’t find mini cucumbers, substitute with half of a medium english cucumber, quartered then chopped.
• Beans: A good substitute for canned cannellini beans is another white bean like navy beans or butter beans.

Photography by: Kaeleigh Pugliese

The post Creamy Green Goddess Pasta Salad (Perfect for meal prep) appeared first on Cooking in my Genes.

This tomato soup is made with white beans to add creaminess and a little extra protein. 

The tomatoes are roasted in the oven with onion, garlic, and basil. There’s only 10 minutes of prep time, the rest of the work happens in the oven.

There is nothing better than a cozy bowl of roasted tomato soup! Add in a grilled cheese sandwich, and you’ve got the perfect meal on a wintery day. 

We get so much more flavor in this tomato soup since we’re roasting the tomatoes with garlic and onions. Adding some cannellini beans will also make this soup so creamy without the addition of actual cream. You can also make this soup ahead of time, so it’s great for meal prep. 

Why you’ll love this tomato soup

• Easy: All of these ingredients are easily found in local grocery stores.
• Protein-packed: This tomato soup is the perfect way to enjoy comfort food with a dose of protein from the cannellini beans.
• Comforting:​ This is a quick way to enjoy a comforting and cozy meal.

Ingredients needed 

Can of Whole Tomatoes: I love using whole San Marzano tomatoes, they have the best flavour!

Cannellini Beans: These white beans add a creamy consistency to the soup instead of using heavy cream. Make sure the beans are drained and rinsed before adding to the soup.

Basil: We’ll add fresh basil to the tomatoes before roasting, but I also love having a bit extra to garnish. 

Onion & Garlic: Adding both yellow onion and garlic cloves will bring so much flavor to this soup, don’t skip them! 

Sugar: Just a dash of sugar will help balance out the acidity of the tomatoes in this soup for a much smoother flavour. 

How to make this easy roasted tomato soup recipe

1. Pre-heat oven to 400F.  To a large baking dish add the canned tomatoes and tomato paste then nestle in the pieces of onion, garlic cloves and 2 tbsp chopped fresh basil. Sprinkle evenly with the olive oil, salt, ground pepper, dried oregano, white sugar and pinch of chili flakes (or red pepper flakes).
2. Roast uncovered for 30 minutes.
3. Remove the dish from the oven. 
4. To a high-powered blender add the roasted tomatoes mixture from the oven along with 2 cups vegetable broth and drained and rinsed beans. If needed, blend in batches. Alternatively, you can add everything to a soup pot and use an immersion blender.
5. **Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember – Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success!  Your other option is to puree the soup in the soup pot with an immersion blender.
6. Enjoy the soup as-is once blended or place the soup in a large soup pot on the stove on medium heat, warm for 5-10 minutes, stirring often. Taste and adjust seasoning with more salt and pepper if you desire. 
7. Serve in bowls and top with the rest of the basil and fresh pepper.

how to puree soup (safely!)

It’s really important to let the tomato soup cool slightly before you start pureeing it! If you’re using a regular blender, make sure to only fill the blender halfway. Hold the lid tight and cover with a towel. Start blending on low and then increase the speed. 

The heat from the soup can sometimes cause the lid to pop and spray hot soup, so make sure you follow these tips! You can also puree the soup straight in the soup pot with an immersion blender. 

Tips & Tricks

• Make this the ultimate tomato soup by serving it with a side of grilled cheese! 
• You can also serve this soup with a few slices of crusty bread with butter and my favourite garlic bread bites. 
• Make sure you’re using canned beans and not dried beans. The canned cannellini beans add the creaminess to the soup.

Common Questions

How to store / make ahead

You can store this soup in an airtight container for up to 3 days. This soup is great for meal prep since it makes 4 portions! 

More soup recipes to make from the blog

• Roasted Cauliflower Soup
• Simple Potato Leek Soup
• One-Pot Healthy Broccoli Cheddar Soup (high protein!)

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Easy and Delicious Creamy Roasted Tomato Soup

This Creamy Roasted Tomato Soup is easy to make during the cooler seasons. Add cannellini beans for creaminess and a dose of protein too!

Course Soup

Cuisine American

Keyword tomato soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6 bowls

Author Jess

Ingredients

• 28 oz can of whole peeled Italian San Marzano tomatoes (substitute with regular whole peeled canned tomatoes if needed)
• 2 tbsp tomato paste
• 1 yellow onion, cut into quarters
• 6 garlic cloves
• 4 tbsp fresh minced basil, divided
• 2 tbsp extra virgin olive oil
• 1 tsp kosher salt
• 1/2 tsp ground pepper
• 1 tsp dried oregano
• 1 tsp white sugar
• Pinch of chili flakes
• 2-3 cups vegetable broth
• 398 mL can cannellini beans, drained and rinsed (or sub with white navy beans)
• extra salt and pepper to taste

Instructions

• Pre-heat oven to 400F. To a large baking dish add the canned tomatoes and tomato paste then nestle in the pieces of onion, garlic cloves and 2 tbsp chopped fresh basil. Sprinkle evenly with the olive oil, salt, ground pepper, dried oregano, white sugar and pinch of chili flakes.
• Roast uncovered for 30 minutes.
• Remove the dish from the oven.
• To a high-speed blender add the roasted tomatoes mixture from the oven along with 2 cups vegetable broth and drained and rinsed beans. If needed, blend in batches. Alternatively, you can add everything to a soup pot and use an immersion blender.
• **Important note about pureeing hot soup: When pureeing soup that is still hot, there are a couple of tips to remember – Fill your blender only half-way. Hold the lid tight, covering with a towel when blending. Start blending on low and then increase the speed. This should keep things tidier in the kitchen** Why is this important? The heat from the soup can potentially cause the lid to pop and spray hot soup, so use the tips for soup success! Your other option is to puree the soup in the soup pot with an immersion blender.
• Enjoy the soup as-is once blended or place the soup in a large pot on the stove on medium heat, warm for 5-10 minutes, stirring often. Taste and adjust seasoning with more salt and pepper if you desire.
• Serve in bowls and top with the rest of the fresh basil and fresh pepper.

Notes

• Make sure you’re using canned beans and not dried beans. The canned cannellini beans add the creaminess to the soup.
• This recipe has only been tested with canned tomatoes to make this a tomato soup that can be made year round. I don’t recommend using fresh tomatoes.
• Make this the ultimate tomato soup by serving it with a side of grilled cheese! 

Photography by: Kaeleigh Pugliese

The post Easy and Delicious Creamy Roasted Tomato Soup appeared first on Cooking in my Genes.

This quick pasta salad is the perfect picnic pasta salad, but I also love making it as meal prep or lunches on the move!

Plus, it’s ready in just 20 minutes.

When it’s hot out, all I want is a delicious (and easy!) salad for lunch or dinner. And this pesto pasta salad is just that! It’s packed with all the good stuff like pasta, olives, and fresh basil. I also love bulking out this salad with butter beans or cannellini beans, or even some chopped up sausage!

Just like my Italian chopped summer pasta salad, these quick pasta salad jars are perfect for meal prep. Also, storing it in a mason jar? Nothing could be cuter (or more useful!)

Why you’ll love these mason jar pasta salads

• Mason jar salads are so useful for easy lunch meal prep during the week!
• You can easily substitute with gluten-free pasta if desired.
• Add extra protein in like white beans or cooked chicken breasts.

Ingredients needed for this pesto pasta salad

Pesto: Use your favorite pesto sauce from the grocery store! Or make your own pesto.

Red wine vinegar: I like to add a little zing to the pesto by using red wine vinegar; however, you can swap with lemon juice if that’s all you have

Pasta: I recommend using shells, farfalle, rotini or fusilli pasta

Vegetables: diced red pepper, artichoke hearts and olives add a ton of flavour to this mason jar pasta salad recipe.

Baby Bocconcini Cheese: Also known as baby mozzarella or cherry mozzarella! These are perfect, so you get cheese in every bite.

Nuts: I like to add some chopped nuts for crunch like pistachios, walnuts or almonds. However if you are nut-free you could add sunflower seeds instead.

Olives: I love using Kalamata olives, but feel free to swap it out for your favorite type of olive

How to make this meal prep pasta salad recipe

Step 1: Cook the pasta to al dente. Drain and rinse with cold water and then add to a medium sized bowl with half of the pesto and gently stir to combine.

Step 2: To a large bowl add the pesto, olive oil, red wine vinegar, salt and chili flakes. Whisk together until combined. Add the cooked pasta to the bowl along with the diced sundried tomatoes, diced ed pepper, chopped olives, chopped artichoke hearts, chopped fresh basil, halved baby bocconcini cheese and chopped nuts. Toss to combine everything with the pesto.

Step 3: Divide into two mason jars and store in the fridge for up to one day before serving.

Step 4: Take out of the fridge for about 10-15 minutes before serving for the best taste and texture! Give the jar a good shake before enjoying as some of the pesto dressing can fall to the bottom of the jar.

More delicious pasta salad add-ins:

• For a bit more crunch add 1/3 cup diced red onion.
• In the summer months, swap the diced red pepper for juicy cherry tomatoes.
• I love adding some protein to this quick pasta salad to help bulk it out! This is totally optional, but you can add 1 cup of your protein of choice. I love adding butter beans, cannellini beans, chopped chicken, or cooked Italian sausage!

Tips and tricks

• While I love serving this pesto pasta salad in a mason jar, feel free to store it in an airtight container or meal prep containers instead. You can store it for up to 3 days in the fridge.

• Serving this as a side for a summer barbecue? Double up the ingredients and serve with my

• I recommend letting the pasta salad come to room temperature for about 10-15 minutes before enjoying. It’ll have a better taste and texture versus being too cold.

• Wide mouth mason jars are the easiest to fill with this mason jar pasta salad.

Common questions

What if I’m allergic to nuts?
If you are nut-free you can use sunflower seeds instead for that added crunch.

Can I make this salad gluten-free?
YES! Just make sure the pasta is gluten-free along with any other ingredients like the store-bought pesto.

How to store

Store in mason jars or meal prep containers in the fridge for up to 3 days.

More meal prep recipes to make from the blog

Dill Pickle Chicken Salad (easy meal prep recipe)

Easy Green Summer Chopped Salad (with meal prep tips)

The Best Italian Chopped Summer Pasta Salad Recipe

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Mason Jar Pesto Pasta Salad (perfect for meal prep)

This Mason Jar Pesto Pasta Salad is perfect for meal prep! Packed with pesto, pasta, vegetables and cheese, they're a delight for lunch.

Course Lunch

Cuisine italian-inspired

Keyword pasta salad, pesto

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 (2 cup) mason jars

Author Jess

Ingredients

• 200-220 grams / ½ lb Short cut pasta of choice (like shells, radiatori, rotini, fusili or farfalle
• ½ cup diced sundried tomatoes in oil drained of oil and diced
• 3/4 cup prepared pesto sauce
• 1 tbsp extra-virgin olive oil
• 1 tbsp red wine vinegar
• ½ tsp kosher salt
• ¼ tsp chili flakes
• 1 red pepper diced
• ½ cup chopped pitted Kalamata olives or whole
• ½ cup chopped artichoke hearts
• 1/3 cup chopped fresh basil
• 1 cup halved baby bocconcini cheese
• ⅓ cup chopped nuts of choice pistachios, almonds or walnuts
• Optional: add 1 cup protein of choice to the salad like butter beans cannellini beans, chopped chicken or cooked Italian sausage.

Instructions

• Cook the pasta to al dente. Drain and rinse with cold water and then add to a medium sized bowl with half of the pesto and gently stir to combine.
• To a large bowl add the pesto, olive oil, red wine vinegar, salt and chili flakes. Whisk together until combined. Add the cooked pasta to the bowl along with the diced sundried tomatoes, diced ed pepper, chopped olives, chopped artichoke hearts, chopped fresh basil, halved baby bocconcini cheese and chopped nuts. Toss to combine everything with the pesto.
• Divide into two mason jars and store in the fridge for up to one day before serving.
• Take out of the fridge for about 10-15 minutes before serving for the best taste and texture! Give the jar a good shake before enjoying as some of the pesto dressing can fall to the bottom of the jar.

Notes

• For a bit more crunch add 1/3 cup diced red onion.
• In the summer months, swap the diced red pepper for juicy cherry tomatoes.
• I love adding some protein to this quick pasta salad to help bulk it out! This is totally optional, but you can add 1 cup of your protein of choice. I love adding butter beans, cannellini beans, chopped chicken, or cooked Italian sausage!

The post Mason Jar Pesto Pasta Salad (perfect for meal prep) appeared first on Cooking in my Genes.

Packed with all the good stuff like cheese, baby tomatoes, spicy Italian salami and fresh basil, it’s drizzled with a lemon oregano vinaigrette.

Plus, you can easily make this Italian chopped salad for meal prep!

Hot take: chopped salads are so much better than regular salads! And adding pasta? This is seriously the ultimate summer salad. Plus, it’s ready in just 25 minutes.

I love making a big batch of this summer pasta salad recipe for meal prep in the summer. That way, I’ve got meals prepped and ready to go. It’s perfect for when it’s too hot to turn on the oven or stove every evening!

If you’re looking for even more delicious salads, you need to try my easy green summer chopped salad or my blueberry basil green salad with goat cheese!

Why you’ll love this easy pasta salad recipe

• Everything is mixed together in just one bowl!
• It’s so much better than traditional pasta salads because it has a lighter dressing!
• A perfect salad to prep for lunch, a picnic or weekend summer cookouts
• Cold pasta salads like this one are great for meal prep since they taste even better the next day!
• Makes a great side dish to any of your favourite grilled proteins!

If this recipe has you dreaming of Rome, here’s a quick guide to some amazing local food to try when you visit.

Ingredients needed

• Pasta: Use a short pasta like radiatori, fusili, farfalle or even rotini pasta.

• Mozzarella: Feel free to swap out mozzarella for provolone.

• Fresh Basil: Don’t skip out fresh basil, it makes all the difference!

• Tomatoes: cherry tomatoes are at their best in the Summer

• Greens: I love to use crispy fresh arugula and fresh basil for a pop of green in this salad

• More flavour: red onion, pepperoncini peppers and olives add the perfect dose of spicy and tanginess to this summer pasta salad

• Lemon: I recommend using fresh lemon juice, not store-bought lemon juice in a bottle.

How to make this Italian chopped pasta salad recipe

Step 1: Cook your pasta according to the package directions for al dente pasta, in a large pot of salted water. Rinse with cold water, drain and set aside.

Step 2: Whisk the dressing ingredients in a jar and set aside.

Step 3: Place the cooked pasta in a large mixing bowl. Add the mozzarella cheese, parmesan tomatoes, red onion, pepperoncini peppers, olives, sliced salami, fresh basil, and arugula.

Step 4: Drizzle with the vinaigrette just before serving. Stir to make sure everything is well coated.

Step 5: Serve cold or at room temperature.

How to make this summer pasta salad for meal prep

This recipe is perfect for lunch or dinner meal prep! Make a batch of this pasta salad and divide it (without the arugula) into 4 meal prep containers. Add the arugula on top and then store in the fridge in the containers. Just before enjoying, mix in the arugula.  You could top it with your favourite protein for a more filling lunch!

Expert Tips

• In a rush? Use a store-bought bottled dressing / vinaigrette instead, like a tangy Italian dressing!

• This is the perfect pasta salad to serve at a barbecue with protein on the grill like grilled chicken and summer berry kombucha sangria!

• A good substitute for mozzarella is provolone.

• Want to make this vegetarian? Omit the salami and use a can of chickpeas or can of white beans like cannellini or butter beans instead.

• If you love olives, add in black olives or kalamata olives to up the olive content.

• Make sure to cook the pasta to al dente as it will continue to soften up once the dressing is added and is absorbed by the noodles.

How to store

Keep in the fridge in an airtight container for up to 2 days.

More salads to love from the blog

Easy Summer Tortellini Pasta Salad

Kale & Peach Salad with Feta and Toasted Pepitas

Easy Green Summer Chopped Salad (with meal prep tips)

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The Best Italian Chopped Summer Pasta Salad Recipe

This Italian Chopped Summer Pasta Salad is perfect to make-ahead for picnics, potlucks, barbecues or meal-prep. Easily made in 30 minutes!

Course Salad

Cuisine american-inspired

Keyword pasta salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 -8 as a side dish

Author Jess

Ingredients

For the lemon oregano vinaigrette

• 1/3 cup extra virgin olive oil
• juice from one large lemon (¼ cup lemon juice)
• 1 tbsp red wine vinegar
• 2 garlic cloves minced or pressed
• 2 tsp dried ground oregano
• 1 tsp kosher salt
• ¼ tsp ground pepper
• ¼ tsp chili flakes

For the pasta salad

• 225 g (1/2 lb) short cut pasta, like radiatori, rotini, fusili or farfalle
• 1 cup cubed mozzarella cheese
• 1/2 cup shaved parmesan cheese
• 1 pint cherry or baby tomatoes, halved
• ½ cup thinly sliced red onion
• ½ cup chopped pepperoncini peppers
• ⅓ cup chopped green or black olives
• 90 grams (3 oz) spicy Italian salami, chopped or thinly sliced
• ¼ cup chopped fresh basil
• 2 cups packed fresh arugula

Instructions

• Cook the pasta according to package directions, to al dente. Rinse with cold water and drain well.
• Make the dressing by whisking or shaking in a jar the olive oil, lemon juice, red wine vinegar, minced or pressed garlic, dried oregano, salt, pepper and chili flakes. Set aside.
• Place the cooked pasta in a large mixing bowl. Add the mozzarella cheese, parmesan cheese, baby tomatoes, sliced red onion, pepperoncini peppers, chopped olives, sliced salami and basil. If you're making this ahead of time, leave out the arugula and mix it in just before serving. If serving right away, add in the arugula.
• Drizzle with the lemon oregano vinaigrette and stir until ingredients are well coated.
• Serve cold or at room temperature. The salad will keep in the refrigerator for up to 2 days.

Notes

• Make this ahead of time, up to one day and store in the fridge fully mixed with the dressing.
• This makes a great meal prep salad too!
• If you want to make this vegetarian, omit the salami and use a can of white beans like butter beans or cannellini beans instead.

The post The Best Italian Chopped Summer Pasta Salad Recipe appeared first on Cooking in my Genes.

For my dill pickle lovers, you’ll love this modern version of a classic chicken salad recipe.

With crunchy pickles, fresh dill, creamy mayonnaise and Greek yogurt plus cooked chicken, you get a total flavour bomb with minimal work

I love anything dill pickle like my high protein dill pickle dip recipe. But, this dill pickle chicken salad sure hits the spot for easy meal prep lunches or even as a part of brunch!

Why you’ll love this delicious dill pickle chicken salad recipe

• By using shredded rotisserie chicken, you can whip this up in just 10 minutes!
• Easy to meal prep for the week ahead for easy lunches.
• A great way to use up leftover cooked chicken.
• This recipe is something the whole family will love.

Ingredients needed for this chicken salad

Dill pickles: a must in this chicken salad are tons of crunchy dill pickles!

Chicken: use cooked shredded chicken to make this recipe a breeze!

Dill: I love to pack this chicken salad with fresh herbs, specifically a ton of fresh dill

Red onion: adding a crunch and tangy flavour to this salad, a bite of red onion

Mayonnaise: mayonnaise is key to this delicious chicken salad and I love to pair it with plain Greek yogurt

Yogurt: plain Greek yogurt is mixed with mayo to add some creaminess

Seasonings: use pickle juice, dijon mustard, onion powder, garlic powder, salt and pepper to season this flavourful chicken salad

Dill pickle juice: for the best flavor make sure to add the dill pickle juice to this chicken salad

How to make this chicken salad recipe

Step 1: Shred the rotisserie chicken (use a stand mixer with the paddle attachment or even a hand mixer to shred the cooked chicken – it works like a charm! But you can also shred the chicken with two forks if desired).

Step 2: In a large bowl combine the shredded chicken, fresh chopped dill, chopped red onion, mayonnaise, plain Greek yogurt, salt, pepper, chopped dill pickles, pickle juice, dijon mustard, onion powder and garlic powder. Mix everything together until fully combined.

Step 3: Taste and adjust seasoning with more salt, pepper, fresh dill or dill pickles if desired.

Step 4: Store in the fridge in an airtight container for at least 1 hour to let the flavours meld together. Then serve or keep in the fridge or meal prep containers for up to 4 days. Make sure to give it a good stir before serving or packing for lunch.

Optional – Cook your own chicken:

• If cooking your own chicken, preheat the oven to 400F and line a baking sheet with parchment paper.

• Season 450 grams / 1 lb chicken breasts with 1 tbsp of olive oil, making sure to drizzle over all chicken breasts. In a small bowl mix together 1 1/2 tsp salt, 3/4 tsp garlic powder, 3/4 tsp onion powder and 1/2 tsp ground pepper. Then, season both sides of the chicken breasts with this mixture, dividing evenly between them.

• Bake the chicken breasts for 22-26 minutes or until the internal temperature reaches 165F. Set aside to cool.

• Once the chicken breasts are cool enough to handle, use two forks to shred the chicken and set aside in a bowl to cool further.

Serving suggestions

There are so many delicious ways to enjoy this dill pickle chicken salad, that’s why its such a great recipe!  

• Sharing board: Create a sharing board with the chicken salad as the star. Use the pictures in this post for inspiration pairing the chicken salad with fresh vegetables like radishes, carrots, cucumber slices and celery and your choice of crackers or favorite chips.
• Lettuce wraps: Use this chicken salad as a filling for a low carb option. Try butter lettuce or even iceberg lettuce to create lettuce cups.
• Chicken salad sandwiches: You cannot go wrong with a classic chicken salad sandwich. Make a sandwich with a croissant, baguette or sourdough and add a little lettuce too.
• Meal prep: Pair this chicken salad with veggies and your favourite crackers to make meal prepped lunch boxes all week long.

Expert tips

• I love to use my stand mixer with the paddle attachment or even a hand mixer to shred the cooked chicken – it works like a charm! But you can also shred the chicken with two forks if desired.
• If you don’t love red onion you can substitute with sliced green onions instead.
• This chicken salad is great for meal prep lunches!

Common questions

Can I substitute the mayonnaise for more Greek yogurt?
Yes! You can substitute the mayonnaise for the same amount of Greek yogurt but I highly recommend adding a squeeze of lemon juice to add a bit of the tang you’ll miss from not using the mayonnaise.

Do sweet pickles work in this recipe?
I do not recommend using sweet pickles. This chicken salad is made for dill pickles!

How to store dill pickle chicken salad

Store in the fridge in an airtight container or meal prep containers for up to 4 days. Make sure to give it a good stir before serving or packing for lunch.

More chicken recipes to love from the blog

Easy Healthy Baked Lemon Chicken (quick dinner!)

One Pan Roasted Chicken with Chickpeas and Tomatoes

Easy Sheet Pan Roasted Chicken with Vegetables

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Dill Pickle Chicken Salad (easy meal prep recipe)

This delicious Dill Pickle Chicken Salad is a must make! East to make for meal prep lunches, a brunch sharing board or just for snacking.

Servings 4 -6

Author Jess

Ingredients

• 4 cups shredded or chopped cooked chicken  (I like to use a rotisserie chicken OR see my notes below for cooking chicken breasts for this recipe)
• 1/2 cup fresh chopped dill
• 1/3 cup finely chopped red onion
• 1/2 cup mayonnaise
• 1/2 cup plain Greek yogurt
• 3/4 cup diced dill pickles
• 4 tsp dill pickle juice
• 1 tsp dijon mustard
• 1 1/4 tsp kosher or sea salt
• 1/2 tsp ground pepper
• 1/2 tsp onion powder
• 1/2 tsp garlic powder

Instructions

• Shred the rotisserie chicken (use a stand mixer with the paddle attachment or even a hand mixer to shred the cooked chicken - it works like a charm! But you can also shred the chicken with two forks if desired).
• In a large bowl combine the shredded chicken, fresh chopped dill, chopped red onion, mayonnaise, plain Greek yogurt, salt, pepper, chopped dill pickles, pickle juice, dijon mustard, onion powder and garlic powder. Mix everything together until fully combined.
• Taste and adjust seasoning with more salt, pepper, fresh dill or dill pickles if desired.
• Store in the fridge in an airtight container for at least 1 hour to let the flavours meld together. Then serve or keep in the fridge or meal prep containers for up to 4 days. Make sure to give it a good stir before serving or packing for lunch.

Notes

Optional - Cook your own chicken:

• If cooking your own chicken, preheat the oven to 400F and line a baking sheet with parchment paper.
• Season 450 grams / 1 lb chicken breasts with 1 tbsp of olive oil, making sure to drizzle over all chicken breasts. In a small bowl mix together 1 1/2 tsp salt, 3/4 tsp garlic powder, 3/4 tsp onion powder and 1/2 tsp ground pepper. Then, season both sides of the chicken breasts with this mixture, dividing evenly between them.
• Bake the chicken breasts for 22-26 minutes or until the internal temperature reaches 165F. Set aside to cool.
• Once the chicken breasts are cool enough to handle, use two forks to shred the chicken and set aside in a bowl to cool further.

The post Dill Pickle Chicken Salad (easy meal prep recipe) appeared first on Cooking in my Genes.

With so many fresh ingredients to choose from in the Spring, many of these are highlighted in this soup recipe.

Top each bowl of minestrone soup with a basil-lemon ricotta for an extra punch of flavour!

I love soup in the Springtime like this Easy Pea Soup. The beauty of minestrone soup is you can enjoy so many Spring flavours all together, cohesively in one dish.

The basil-lemon ricotta topping adds an extra layer of flavour, making the soup just slightly creamy and almost giving it the flavour of a delicious white lasagna.

why you’ll love this spring minestrone soup

• It’s a bright and fresh take on classic minestrone soup.
• The basil-ricotta topping is out of this world delicious!
• This soup is packed with Spring vegetables.
• It’s the perfect soup to celebrate the Spring season.

Ingredients needed for this Spring soup recipe

How to make this Spring minestrone soup

Step 1: Make the basil-ricotta topping: In a small bowl mix together the ricotta cheese, shredded parmesan cheese, minced basil, lemon zest and a pinch of salt and pepper. Store in the fridge until ready to serve.

Step 2: In a large pot, heat the olive oil over medium heat. Once warm, add the onion, garlic, celery and carrots. Cook, stirring occasionally for about 7-8 minutes until softened. Stir in the dried thyme, salt and pepper and cook for 1 minute.

Step 3: Add 8 cups vegetable broth and cut green beans and bring to a boil. Reduce heat to medium-low, cover the pot most of the way and simmer for 15 minutes.

Step 4: After 15 minutes, add cannellini beans, zucchini, parsley and pasta to the soup and bring to a simmer again. Once simmering, cook for about 8-10 minutes or until pasta is al dente, stirring occasionally with the lid partially on the pot. If you prefer a brothier soup, add 2 cups more of vegetable broth and cook 1-2 more minutes.

Step 5: Remove from the heat and stir in spinach until wilted. Finally, stir in the lemon juice. Taste adjust seasoning with more salt and pepper if desired.

Step 6: Serve immediately topped with a scoop of the ricotta cheese mixture and fresh crusty bread if desired.

Expert tips

• If spinach isn’t for you, stir in kale or omit the spinach altogether.

• If you can’t find ditalini pasta, try another small pasta shape that cooks in a similar time frame, 8-10 minutes. You could try elbow macaroni or orzo pasta for example.

• Other green vegetables that you can add or substitute in include green sweet peas (frozen or fresh),

• Don’t use dry beans in this recipe; they will take much too long to cook.

Common questions about this minestrone soup

Do I have to use pasta in this Spring soup?
I love the addition of pasta, however, the soup is absolutely delicious with it omitted.

Can I make this recipe gluten-free?
YES! Make sure to use a gluten-free vegetable broth and gluten-free pasta. NOTE: If using gluten-free pasta, I recommend cooking the pasta separately and adding to your soup bowl just before scooping the soup in as some gluten-free noodles can become too soggy if cooked IN the soup.

What other white beans can I use in this soup?
If you can’t find canned cannellini, try navy beans. I don’t recommend white kidney beans.

More Spring recipes to make from the blog

Quick Spring Gnocchi with Asparagus, Pesto & Lemon

Spring Whipped Ricotta Dip with Honey & Pistachios

Market Spring Vegetable Salad

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Spring Minestrone Soup with Herb Ricotta Topping

This Spring Minestrone Soup is packed with bright flavours for the season. Top with a basil-lemon ricotta for an extra punch of flavour!

Course Soup

Cuisine italian-inspired

Keyword minestrone, spring soup

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 4 -6

Calories 505kcal

Author Jess

Ingredients

• 2 tbsp olive oil
• 1 yellow onion, diced
• 2 garlic cloves, minced
• 2 pieces of celery, diced
• 2 carrots, peeled and diced
• 1/2 tsp dried thyme
• 1 1/2 tsp kosher salt
• 1/4 tsp ground pepper
• 8-10 cups vegetable broth
• 1 cup cut green beans
• 2 14oz cans cannellini beans, drained and rinsed
• 2 cups chopped zucchini
• 3 tbsp chopped fresh parsley
• 1/2 cup ditalini pasta
• 3 cups baby spinach
• 3 tbsp lemon juice

For the basil-ricotta topping

• 1 cup full fat ricotta cheese
• 1/2 cup shredded parmesan cheese
• 2 tbsp minced fresh basil
• zest of one lemon
• big pinch of salt and pepper

Instructions

• Make the basil-ricotta topping: In a small bowl mix together the ricotta cheese, shredded parmesan cheese, minced basil, lemon zest and a pinch of salt and pepper. Store in the fridge until ready to serve.
• In a large pot, heat the oil over medium heat. Once warm, add the onion, garlic, celery and carrots. Cook, stirring occasionally for about 7-8 minutes until softened. Stir in the dried thyme, salt and pepper and cook for 1 minute.
• Add 8 cups vegetable broth and cut green beans and bring to a boil. Reduce heat to medium-low, cover the pot most of the way and simmer for 15 minutes.
• After 15 minutes, add cannellini beans, zucchini, parsley and pasta to the soup and bring to a simmer again. Once simmering, cook for about 8-10 minutes or until pasta is al dente, stirring occasionally with the lid partially on the pot. If you prefer a brothier soup, add 2 cups more of vegetable broth and cook 1-2 more minutes.
• Remove from the heat and stir in spinach until wilted. Finally, stir in the lemon juice. Taste adjust seasoning with more salt and pepper if desired.
• Serve immediately topped with a scoop of the ricotta cheese mixture and fresh bread if desired.

Notes

• If spinach isn’t for you, stir in kale or omit the spinach altogether.
• If you can’t find ditalini pasta, try another small pasta shape that cooks in a similar time frame, 8-10 minutes, like elbow macaroni or orzo.

Nutrition

Serving: 1serving with ricotta topping | Calories: 505kcal | Carbohydrates: 66g | Protein: 27g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 28mg | Sodium: 3088mg | Potassium: 1271mg | Fiber: 11g | Sugar: 11g | Vitamin A: 9124IU | Vitamin C: 34mg | Calcium: 490mg | Iron: 6mg

The post Spring Minestrone Soup with Herb Ricotta Topping appeared first on Cooking in my Genes.

Roasted sweet potato, brussels sprouts, red onion and warm lentils are topped with the most divine Maple Mustard Tahini Dressing.

This hearty salad is a savory dinner made with minimal effort that’s sure to become a new favourite, especially since the whole thing is made in one pan.

Having a few really good sheet pan meals like this One Pan Roasted Chicken with Chickpeas and Tomatoes and Sheet Pan Spring Salmon with Potatoes & Asparagus in your back pocket for busy weeknights is a must. And, this lentil harvest salad is a new recipe you need to add to your list!

The combination of just crisp lentils with roasted sweet potatoes, brussels sprouts and red onion tossed with a maple mustard tahini dressing is a bite not to be missed.  By adding chopped dates and crunchy pumpkin seeds you get a comforting and cozy meal with a ton of textures and flavours, an absolutely delicious salad!

If you’ve never had a sheet pan warm salad before, this is the one to try!

Why you’ll love this warm lentil salad

• Fiber-rich lentils add a boost of protein to this salad too, giving each serving 20g of protein!
• This warm salad is versatile and can be enjoyed in a variety of ways – right out of the oven, room temperature or cold.
• Everything is roasted on one sheet pan making for a simple dinner and easy cleanup.
• Packed with vegetables like sweet potatoes and brussels sprouts that provide a variety of nutrients and are packed with fiber too.
• There’s no need to cook the lentils beforehand – just use canned cooked lentils.

Ingredients needed to make this harvest salad with roasted vegetables

Sweet potatoes: sweet potatoes are full of antioxidants, vitamins and fiber and are so good when roasted! In a pinch, you could use chopped butternut squash insteaad

Brussels sprouts: make sure to cut the stems / bottoms off first before halving or quartering the brussels sprouts; I like to quarter the brussels sprouts if they are on the larger side

Red onion: red onions go really well with the other fall flavours and become tender once roasted

Lentils: use canned lentils that have been drained and rinsed as these will roast quickly along with the other vegetables; I do not recommend using dried lentils but if that’s all you have, make sure to cook (boil) them first and drain them before making this recipe

Olive oil: olive oil is a must to add to the vegetables and lentils before roasting

Fresh rosemary: rosemary is one of my favourite herbs to use in the Fall and Winter; it adds a warming flavours to this sheet pan warm lentil salad. If you don’t have fresh rosemary, you can substitute with 1 tsp dried rosemary.

Maple syrup: maple syrup is a key ingredient in the dressing for this lentil and roasted vegetable salad

Mustard: mustard is the second key ingredient in the maple mustard tahini dressing; my favourite mustard to use is Smak Dab White Wine & Herb but you can also use dijon mustard

Tahini: creamy, nutty tahini brings the entire creamy dressing together

Dates: chop up medjool dates to add an extra flavour element to this salad and balance out the roasted vegetable flavours; they’re also packed with antioxidants!

Pumpkin seeds: pumpkin seeds, also known as pepitas add the most delicious crunch to this warm lentil salad

How to make this warm lentil salad

Step 1: Preheat the oven to 425F and line a large baking sheet with parchment paper.

Step 2: Make the dressing: In a small mixing bowl whisk together the tahini, mustard, maple syrup, lemon juice, pressed garlic clove, kosher salt and black pepper. Once combined, add 3 tbsp cold water and whisk until it becomes a creamy, smooth dressing. If desired, add an additional 1 tbsp cold water and whisk again.

Step 3: In a large bowl combine lentils, the chopped sweet potatoes, halved or quartered brussels sprouts and chopped red onion. Add olive oil, salt, pepper and fresh minced rosemary. Toss everything together in the bowl and make sure everything is well-coated.

Step 4: Add the lentil mixture from the large bowl onto the parchment paper lined baking sheet and spread out into an even layer.

Step 5: Roast for 20 minutes, tossing everything on the pan at the 20 minute mark. Put back in the oven and roast for 10 more minutes. Remove from the oven.

Step 6:  Serve the salad in a large serving bowl or on a serving platter and add the chopped dates and pumpkin seeds. Drizzle the dressing over, toss and then enjoy! Alternatively, you can add the chopped dates and pumpkin seeds directly to the sheet pan, drizzle with the dressing and serve right from the sheet pan onto plate.

Expert tips

• Make sure you use as large a sheet pan as possible so everything roasts thoroughly. I use a sheet pan that is 21 inches by 15 inches
• If you don’t have sweet potatoes, you can swap for butternut squash or even carrots.
• Broccoli can be swapped in for brussels sprouts if thats more of your preference.
• Make this warm lentil salad go even further by serving with peppery arugula.
• You can also top this salad with your favourite protein or serve with a protein like roast chicken.
• Red onions can be swapped for chopped shallots if you desire or if that’s all you have on hand.
• If you don’t have fresh rosemary on hand, swap for 1 tsp dried rosemary.

Common questions

What if I don’t have a large sheet pan?
If you don’t have a sheet pan where you can spread out all of the vegetables and lentils in one layer, try using two smaller sheet pans to provide more space for all of the ingredients.

What are the best lentils to use for this lentil salad recipe?
You can use any type of canned lentil – most common in grocery stores are brown lentils or green lentils. I do not recommend using dry lentils in this recipe unless you are going to cook them first and then add them to the sheet pan.

Can I meal prep this salad?
Yes, you sure can! To meal prep this sald, bake this warm lentil salad ahead of time, let the salad fully cool and then portion into airtight containers. It will last about 3 days in the fridge.

Storage

Store leftovers in an airtight container for up to 3 days in the fridge. It’s delicious cold out of the fridge or take out of the fridge a bit before you’re ready to enjoy to bring to room temperature.

More salad recipes to enjoy from the blog

Winter Citrus Chopped Salad

Easy Thai Inspired Noodle Salad with Peanut Sauce

Fall Harvest Salad with Maple Balsamic Dressing

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Warm Lentil Harvest Salad with Roasted Vegetables

This Warm Lentil Harvest Salad is packed with Fall vegetables & 20g of protein per seving! Perfect for a quick dinner or meap prep lunches!

Course Salad

Cuisine american-inspired

Keyword lentil, salad

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4

Calories 505kcal

Author Jess

Ingredients

For the sheet pan

• 3 cups chopped sweet potatoes (1/2 inch pieces)
• 4 cups halved or quartered brussels sprouts
• 1 red onion, chopped into 1/2 inch pieces
• 19 oz can lentils, drained and rinsed
• 3 tbsp olive oil
• 1 tsp salt
• 1/2 tsp pepper
• 1 tbsp minced fresh rosemary

For the Maple Mustard Tahini Dressing

• 1/4 cup tahini
• 2 tbsp grainy, dijon or white wine herb mustard
• 2 tbsp maple syrup
• 1 tbsp lemon juice
• 3 tbsp cold water
• 1 garlic clove, pressed
• 1/4 tsp salt
• pinch ground pepper

For the toppings

• 1/3 cup pumpkin seeds, toasted if desired
• 1/2 cup roughly chopped medjool dates

Instructions

• Preheat the oven to 425F and line a large baking sheet with parchment paper.
• Make the dressing: In a small mixing bowl whisk together the tahini, mustard, maple syrup, lemon juice, pressed garlic clove, kosher salt and black pepper. Once combined, add 3 tbsp cold water and whisk until it becomes a creamy, smooth dressing. If desired, add an additional 1 tbsp cold water and whisk again.
• In a large bowl combine lentils, the chopped sweet potatoes, halved or quartered brussels sprouts and chopped red onion. Add olive oil, salt, pepper and fresh minced rosemary. Toss everything together in the bowl and make sure everything is well-coated.
• Add the lentil mixture from the large bowl onto the parchment paper lined baking sheet and spread out into an even layer.
• Roast for 20 minutes, tossing everything on the pan at the 20 minute mark. Put back in the oven and roast for 10 more minutes. Remove from the oven.
• Serve the salad in a large serving bowl or on a serving platter and add the chopped dates and pumpkin seeds. Drizzle the dressing over, toss and then enjoy! Alternatively, you can add the chopped dates and pumpkin seeds directly to the sheet pan, drizzle with the dressing and serve right from the sheet pan onto plate.

Notes

• Make sure you use as large a sheet pan as possible so everything roasts thoroughly. I use a sheet pan that is 21 inches by 15 inches
• If you don't have sweet potatoes, you can swap for butternut squash or even carrots.
• Broccoli can be swapped in for brussels sprouts if thats more of your preference.
• You can also top this salad with your favourite protein or serve with a protein like roast chicken.
• Red onions can be swapped for chopped shallots if you desire or if that's all you have on hand.
• If you don't have fresh rosemary on hand, swap for 1 tsp dried rosemary.

Nutrition

Calories: 505kcal | Carbohydrates: 68g | Protein: 20g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 11g | Sodium: 896mg | Potassium: 1326mg | Fiber: 19g | Sugar: 16g | Vitamin A: 14843IU | Vitamin C: 83mg | Calcium: 137mg | Iron: 7mg

The post Warm Lentil Harvest Salad with Roasted Vegetables appeared first on Cooking in my Genes.

Traditional broccoli cheddar soup is always a winner, but I wanted to make it slightly healthier by using white beans instead of cream to thicken it up.

This healthy and easy broccoli cheddar soup is loaded up with protein thanks to the white beans and of course tons of vegetables!

Soup in the cooler seasons is the ultimate comfort food. I love adding white beans to soup, like this French Onion and White Bean Soup, to up the protein content and help make it more of a full meal.

So what makes this soup healthyish?

Broccoli Cheddar soup is generally made with heavy cream and lots of cheese. So, I’ve lightened up the soup with white beans instead to give this dish the creamy texture it deserves! And while I’ve kept some serious cheesy goodness, I’ve also packed this recipe full of veggies.  So once you’ve blended this delicious broccoli cheddar soup, you’re going to seriously enjoy every spoonful of this soup and won’t miss the cream one bit.  It’s an easy soup recipe you must-make during the cooler months; the entire family will love it!

Why you’ll love this healthy broccoli cheddar soup recipe

• This high protein soup has 27g of protein per serving and is packed with veggies like broccoli, celery and carrots!

• This is a healthy version of everyone’s favorite broccoli and cheddar soup. Same great flavor, but lightened up.

• You can easily make this soup gluten-free too, so it’s great if you have food allergies!

• White beans are used for creaminess (instead of cream or whole milk) AND a big dose of protein.

Ingredients Needed to make this high protein soup

Broccoli: you’ll need fresh broccoli florets for the base of this broccoli cheddar soup. You can use frozen broccoli too if you don’t have fresh

White Beans: you can use cannelini or white navy beans. This will replace the cream in the soup and help boost the protein. I don’t recommend using white kidney beans.

Cheddar Cheese: can’t have a broccoli cheddar soup without cheddar! You can use shredded sharp cheddar cheese or old cheddar cheese, whatever you have on hand. Make sure to save a bit of additional shredded cheddar cheese to use as a soup topper too.

Broth: you can use vegetable broth or chicken broth in this healthy broccoli cheddar soup. To keep the soup vegetarian, use vegetable broth.

Vegetables: a combination of minced garlic, onions, carrots and celery help build flavor into the soup.

Flour: adding a little bit of flour is going to help thicken the soup. If making this soup gluten-free, use gluten free all purpose flour instead.

How to make this creamy broccoli cheddar soup

Step 1: In a large dutch oven or large soup pot, add the olive oil and warm it on medium heat. Add the chopped onion, garlic, celery and carrots. Sauté for 8-10 minutes until softened.

Step 2: Stir in the flour until the vegetables are coated and slowly pour in the broth, stirring to combine.

Step 3: Add the broccoli florets, white beans, kosher salt, pinch of chili flakes, dried thyme and a pinch of black pepper. Stir and bring the mixture to a simmer over medium-high heat. Once it begins to simmer, turn to medium-low heat and keep at a simmer, cooking for 15 minutes with the lid mostly on, until the broccoli is tender.

Step 4: Remove the pot from the heat and use an immersion blender to pulse to your desired consistency (less pulses for larger broccoli pieces). You can also use a blender to blend in batches if you don’t have an immersion blender. If you are using a blender, let the soup cool slightly before pouring into the blender. 

Step 5: Stir in the cheese, 2-2 ½ cups depending on your preferences, then season to taste and serve! Serve this delicious soup with a side of crusty bread, perfect for dipping.

Expert Tips

• Grate the cheddar cheese yourself: grating your own cheese from a block of cheese produces the best results as pre-shredded cheese does not melt as well and won’t produce as creamy of a soup.

• If you want to make this healthy soup gluten-free, use gluten-free broth and gluten-free all-purpose flour.

• I’m using an immersion blender but you can also use a regular blender and just blend the soup in batches. If you are using a blender, let the soup cool slightly before pouring into the blender. 

• This is a great soup to meal prep since you can easily divide it into meal prep containers and store in the fridge for up to 3 days.

What to serve with broccoli cheddar soup

• Serve this healthy broccoli cheddar soup with my easy herb drop biscuits or sweet potato and cheddar drop biscuits!

• Enjoy this quick kale and brussels sprouts salad as a delicious side.

• I love this soup with a few slices of crusty bread topped with salted butter.

• Make my garlic bread bites as a fun side dish to add to this healthy broccoli cheese soup

Common questions

Can I use frozen broccoli in this soup recipe?
Yes, just let the broccoli defrost in a colander first before using in the soup so you don’t add any excess water to the soup.

Can I add more vegetables to this healthy soup?
Absolutely! You can add a few handfuls of spinach and let it wilt in the soup just before serving.

Can I freeze the soup leftovers?
I don’t recommend freezing the leftover cheddar broccoli soup because creamy / cheesy soups do not defrost well. Once frozen, they tend to separate when defrosted and you won’t get the same creamy soup texture as before. So, just enjoy the soup for a couple of days (though I don’t think it will last that long since it’s so so good!)

Storage

Let the soup cool completely before storing. Store leftover soup in an airtight container in the fridge for up to 3 days. Reheat on the stove or in the microwave on medium-low heat until warmed through.

More soup recipes to love from the blog

Roasted Butternut Squash and Apple Soup

Easy Chicken Pot Pie Soup

Roasted Cauliflower Soup

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Healthyish Broccoli Cheddar Soup

This healthy broccoli cheddar soup recipe has 27g of protein per serving & loaded with veggies! It has a creamy texture & cheesy flavor too!

Course Soup

Cuisine American

Keyword broccoli cheddar soup

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4

Calories 512kcal

Author Jess

Ingredients

• 2 tbsp olive oil
• 1 small onion or half large onion, chopped
• 1 celery stalk
• 2 carrots, chopped
• 3 garlic cloves, minced
• 2 tbsp all purpose flour
• 6 cups vegetable or chicken broth
• 5 cups broccoli florets, chopped
• 14 oz (398ml) can cannelini or white navy beans
• 2-2 1/2 cups old or sharp cheddar cheese
• 1 tsp coarse salt
• 1 tsp dried thyme
• pinch chili flakes
• ground pepper
• Optional topping: more cheddar cheese

Instructions

• In a large dutch oven or large soup pot, add the olive oil and warm it on medium heat. Add the chopped onion, garlic, celery and carrots. Sauté for 8-10 minutes until softened.
• Stir in the flour until the vegetables are coated and slowly pour in the broth, stirring to combine. 
• Add the broccoli florets, white beans, kosher salt, pinch of chili flakes, dried thyme and a pinch of black pepper. Stir and bring the mixture to a simmer over medium-high heat. Once it begins to simmer, turn to medium-low heat and keep at a simmer, cooking for 15 minutes with the lid mostly on, until the broccoli is tender.
• Remove the pot from the heat and use an immersion blender to pulse to your desired consistency (less pulses for larger broccoli pieces). You can also use a blender to blend in batches if you don’t have an immersion blender. If you are using a blender, let the soup cool slightly before pouring into the blender. 
• Stir in the cheese, 2-2 ½ cups depending on your preferences, then season to taste and serve! Serve this delicious soup with a side of crusty bread, perfect for dipping.

Notes

• Can I use frozen broccoli in this soup recipe? Yes, just let the broccoli defrost in a colander first before using in the soup so you don’t add any excess water to the soup. 
• If you want to make this healthy soup gluten-free, use gluten-free broth and gluten-free all-purpose flour.
• I’m using an immersion blender but you can also use a regular blender and just blend the soup in batches. If you are using a blender, let the soup cool slightly before pouring into the blender. 
• This is a great soup to meal prep since you can easily divide it into meal prep containers and store in the fridge for up to 3 days. 

Nutrition

Calories: 512kcal | Carbohydrates: 35g | Protein: 27g | Fat: 32g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Cholesterol: 71mg | Sodium: 1315mg | Potassium: 517mg | Fiber: 10g | Sugar: 5g | Vitamin A: 6502IU | Vitamin C: 101mg | Calcium: 631mg | Iron: 4mg

The post One-Pot Healthy Broccoli Cheddar Soup (high protein!) appeared first on Cooking in my Genes.

With a combination of sourdough bread, two cheeses and topped with honey and fresh thyme, this will soon become one of your favourites too.

And it’s an easy recipe to whip up in the kitchen that anyone is sure to enjoy. It might just be the perfect grilled cheese sandwich!

Let’s face it: any cheese can be used to make a fantastic grilled cheese sandwich! I’ve tried everything from parmesan, goat cheese, mozzarella, swiss and brie. However, the combination of gruyere and cheddar cheese creates a perfectly gooey, melty, drool-worthy, melted cheese filling that just can’t be beat. Trust me – you’ve got to add these two kinds of cheese to your next shopping list!

Why you’ll love this Gruyere grilled cheese recipe

• It’s delicious for lunch, dinner and maybe a midnight snack!
• You only need 5 ingredients for this recipe.
• The combination of two cheeses amps up the flavour even more.
• The saltiness of the cheese pairs perfectly with the sweetness of the honey for the most craveworthy grilled cheese sandwich.

Ingredients needed to make this grilled cheese sandwich

Sourdough bread: The flavour of sourdough bread is my personal favourite. I love using sourdough for grilled cheese because it adds a little extra flavour and crisps up just perfectly. But in a pinch you can use any type of bread you enjoy.

Gruyere cheese: Nutty gruyère cheese brings the perfect saltiness and flavor when combined with the cheddar cheese. And, pairs lovely with the honey drizzle too!

Old cheddar cheese: The best match to the Gruyere cheese in this sandwich.

Unsalted Butter: A must to spread on the outside of the bread prior to cooking.

Honey: A drizzle of honey takes this Gruyere grilled cheese to epic levels! And, if you want to amp up the flavour even more, add a sprinkle of fresh thyme.

Thyme: A little sprinkle of fresh thyme goes a long way to bring all of the flavours of this grilled cheese recipe together. It adds a little punch of freshness!

How to make this grilled cheese sandwich recipe

Step 1: Grate both cheeses, mix together and set aside. Next, lay out your bread slices on a cutting board and spread one side of each piece of bread with butter.

Step 2: Heat a large non-stick frying pan over medium/medium-low heat and allow the pan to heat up for a couple of minutes.

Step 3: Place 2 slices of bread butter side down into the pan. Divide the cheese evenly between the 2 slices of bread and then place the other slices of bread butter side up to complete each sandwich.

Step 4: Cook for about 5 minutes. Then press each sandwich down a bit to flatten and flip the sandwich.

Step 5: Cook until the cheese is fully melted and bubbly and the bread is golden brown.

Step 6: Remove from the pan, drizzle with honey and fresh thyme leaves, and then serve immediately!

Expert tips

• Make sure both cheeses are grated for this Gruyere grilled cheese sandwich. Grated / shredded cheese melts more evenly than slices and in this case the flavours of both cheeses meld together better when grated.
• Amp up the flavour even more by adding a seasonal jam like fig jam or onion jam or even a few apple slices in this grilled cheese sandwich.
• If you find the pan getting too hot and the cheese in the sandwich hasn’t fully melted, turn the heat down to low and cook it low and slow until it’s done.

​Common questions

What if I can’t find Gruyere cheese?
If you don’t have any Gruyere cheese on hand, you can substitute with Swiss cheese or Emmental cheese. And, in a pinch you can just use just old cheddar cheese.

Do I need to drizzle honey over the sandwich?
You don’t need to BUT I highly recommend it! The honey adds just a touch of sweetness for the perfect salty-sweet combination with the cheese.

More comfort food recipes to love from the blog:

Roasted Tomato Soup

One Pot Creamy Tortellini Soup

Healthyish Broccoli Cheddar Soup

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Cheddar and Gruyere Grilled Cheese with Honey

A delicious combination of old cheddar and gruyere sandwiched between sourdough bread for the tastiest Grilled Cheese, then topped off with a drizzle of honey and sprinkle of thyme.

Course dinner, Lunch

Cuisine American

Keyword grilled cheese

Prep Time 10 minutes minutes

10 minutes minutes

Total Time 20 minutes minutes

Servings 2 sandwiches

Author Jess

Ingredients

• 4 slices fresh sourdough bread
• 2 tbsp unsalted butter
• 75 g old white cheddar, grated (about 3/4 cup grated cheese)
• 75 g gruyere cheese, grated (about 3/4 cup grated cheese)
• honey to drizzle
• fresh thyme for garnish

Instructions

• Grate both cheeses, mix together and set aside. Next, lay out your bread slices and spread one side of each piece of bread with butter. 
• Heat a large non-stick frying pan over medium/medium-low heat and allow the pan to heat up for a couple of minutes. 
• Place 2 slices of bread butter side down into the pan. Divide the cheese evenly between the 2 slices of bread and then place the other slices of bread butter side up to complete each sandwich.
• Cook for about 5 minutes. Then press each sandwich down a bit to flatten and flip the sandwich. 
• Cook until the cheese is fully melted and bubbly and the bread is golden brown.
• Remove from the pan, drizzle with honey and fresh thyme leaves, and then serve immediately!

The post Cheddar & Gruyere Grilled Cheese Sandwich with Honey appeared first on Cooking in my Genes.

This is a cozy and comforting soup recipe which takes less than an hour to make.

Plus, we’re packing this soup full of creamy white beans and topping it with cheesy toast to make it supremely fulfilling!

This is a twist on the classic french onion soup! You get a nice boost of protein from the addition of creamy white beans just like in my quick white beans recipe. I love having a big bowl of this soup with cheesy bread. Think of this as a super fancy white bean soup!

It truly is a great recipe for soup weather so if you have a couple of onions and are a french onion fan, this is the soup for you!

Why you’ll love this cozy soup

• This french onion soup recipe is full of flavor thanks to caramelized onions and toasted bread topped with melted cheese!

• This is a fun spin on french onion soup! Now, you might think french onion soup is fancy restaurant food, but I promise you that you can make it in the comfort of your own kitchen.

• You’ll need to set aside some time to make the caramelized onions, but it is so worth it.

• This is the perfect soup recipe to make once when it’s a chilly day outside; it is just a big bowl of comfort waiting to be enjoyed!

• You don’t need classic french onion soup bowls for this recipe! You can simply use favourite soup bowl.

Ingredients Needed to make this french onion bean soup

Onions: you can use white or yellow onions to make french onion bean soup.

Butter: the sliced onions need butter to get started caramelizing in the pot; alternatively you can substitute with 3 tablespoons of olive oil.

Sugar: adding just a bit of sugar is going to bring out the sweetness of the onions and help when caramelizing to create a real depth of flavor.

Balsamic vinegar: while you will see some recipes use red or white wine to deglaze the pan, I like to use balsamic vinegar.

Broth: I’ve used beef broth but you can use chicken or vegetable broth if you prefer. If you’re not using beef broth I suggest you add in 1 tbsp soy sauce or tamari which will help boost the flavour and make it similar to beef broth.

Gruyere: I love topping the bread with Gruyere cheese but you can use an old white cheddar in a pinch.White Beans: feel free to use any white beans you like! I like using butter beans but you could also use cannellini beans or navy beans.

Cracked Pepper Boursin: if you can’t find cracked pepper boursin cheese then I recommend using plain Boursin cheese or black pepper goat cheese.

Slices of bread: you’ll need one thick slice of bread per soup bowl to create a lid of crusty cheesy goodness on top of each soup.

How to make this simple soup

Step 1: Start by caramelizing the onions. Melt butter in a medium pot over medium heat. Add the slices onions, ½ teaspoon of sugar and ½ teaspoon of salt and stir with a wooden spoon. Cover and cook for 5 minutes. Remove the lid and turn to a moderately low heat. Cook the onions for 20-25 minutes, stirring every 3-4 minutes so they don’t burn – this is the most important thing. They should be a nice golden brown color once they’ve fully caramelized.

Step 2: Turn the heat to medium and stir in the minced garlic, pepper, ½ teaspoon of salt and a pinch of chili flakes. Cook for 1-2 minutes, until fragrant. Add in the balsamic vinegar and water, cooking until most of the liquid has evaporated.

Step 3: Add the broth, beans, fresh thyme sprigs and stir everything together. Increase to medium-high heat and bring to a boil. Turn the heat to medium-low and simmer for 15-20 minutes. Taste and adjust the seasonings with more salt and pepper if needed. Remove from the heat.

Step 4: To make the toast, turn the heat on the oven to a low broil. Add 2-3 slices of thick bread to a sheetpan and toast for 1-2 minutes under a low broil. Remove from the oven and spread 1 tablespoon of cracked pepper Boursin cheese on each slice of bread, then top with ¼ cup of shredded Gruyere cheese on each slice. Broil on low until the cheese is melted and bubbling.

Step 5: Serve the bowls of french onion bean soup with the cheesy bread and garnish with fresh thyme sprigs. Enjoy!

Expert Tips

• It is so tempting to turn up the heat to try to quickly caramelize the onions but that will only burn them! Caramelize them low and slow and make sure to keep stirring every 3-4 minutes.

• If it looks like the onions are starting to burn because the pan is too hot, turn the heat down but continue cooking.

• As mention above, you can definitely use vegetable stock or chicken stock in this recipe. I do recommend adding a tablespoon of soy sauce or tamari though to help boost the flavor and make it taste similar to beef broth.

• If you’re vegetarian all you need to do is swap out the beef stock for vegetable stock!

• I recommend slicing your onions thinly that way you don’t have big chunks of onions in your soup when you’re eating it.

Common questions

Why aren’t my onions caramelizing?
Caramelizing onions takes a lot longer than you think, so be patient! Keep the heat on medium-low and stir every 3-4 minutes so the onions don’t burn.

Can I use red onions for this soup?
Red onions do not caramelize like white or yellow onions and don’t produce the same buttery, caramel flavour. Highly recommend yellow onions for this classic dish.

Do I have to add the cheesy bread?
The classic French onion soup has a piece of toasted cheesy bread on top, and let’s be honest that is kind of the best part! You can leave it out if you prefer but I promise it is so worth it!

What type of onions should I use?
Yellow onions are what’s traditionally used in French onion soup and that’s what I use for this recipe.

Can I make this in a slow cooker?
This recipe hasn’t been tested in a slow cooker. Due to the caramelization process, I recommend following the recipe as noted below.

How to store this french onion soup

Make sure to enjoy the toast when it’s made! Keep the soup in an airtight container in the fridge for up to 4 days.

More cozy soup recipes to make from the blog

Butternut squash and apple soup

Healthyish Broccoli Cheddar Soup

The Best Creamy Potato Soup

Print

French Onion and White Bean Soup with Cheesy Toasts

This French Onion Bean Soup is just like the classic but with protein from white beans! Top with cheesy toasts for the best comfort food.

Course Soup

Cuisine french inspired

Keyword french onion, soup

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 2 -3

Calories 559kcal

Author Jess

Ingredients

• 3 tbsp butter
• 2 medium yellow onions sliced thin
• 1/2 tsp sugar
• 1/2 tsp salt
• 2 garlic cloves, minced
• 1/2 tsp pepper
• 1/2 tsp salt
• pinch chili flakes
• 2 tbsp balsamic vinegar
• 2 tbsp water
• 1 540ml can white beans (navy, cannellini or butter beans)
• 3 1/2 cups beef broth
• 4 sprigs fresh thyme
• 2-3 thick slices of bread 
• 2-3 tbsp cracked pepper Boursin cheese
• 1/2 - 3/4 cup shredded gruyere cheese

Instructions

• Start by caramelizing the onions. Melt butter in a medium pot over medium heat. Add the slices onions, ½ teaspoon of sugar and ½ teaspoon of salt and stir with a wooden spoon. Cover and cook for 5 minutes. Remove the lid and turn to a moderately low heat. Cook the onions for 20-25 minutes, stirring every 3-4 minutes so they don’t burn - this is the most important thing. They should be a nice golden brown color once they’ve fully caramelized. 
• Turn the heat to medium and stir in the minced garlic, pepper, ½ teaspoon of salt and a pinch of chili flakes. Cook for 1-2 minutes, until fragrant. Add in the balsamic vinegar and water, cooking until most of the liquid has evaporated.
• Add the broth, beans, fresh thyme sprigs and stir everything together. Increase to medium-high heat and bring to a boil. Turn the heat to medium-low and simmer for 15-20 minutes. Taste and adjust the seasonings with more salt and pepper if needed. Remove from the heat.
• To make the toasts, turn the heat on the oven to a low broil. Add 2-3 slices of thick bread (depending on how many bowls you're serving, choose that many pieces of bread) to a sheetpan and toast for 1-2 minutes under a low broil. Remove from the oven and spread 1 tablespoon of cracked pepper Boursin cheese on each slice of bread, then top with ¼ cup of shredded Gruyere cheese on each slice. Broil on low until the cheese is melted and bubbling.
• Serve the bowls of french onion bean soup with the cheesy bread and garnish with fresh thyme sprigs. Enjoy! 

Notes

• It is so tempting to turn up the heat to try to quickly caramelize the onions but that will only burn them! Caramelize them low and slow and make sure to keep stirring every 3-4 minutes.
• If it looks like the onions are starting to burn because the pan is too hot, turn the heat down but continue cooking.
• You can definitely use vegetable stock or chicken stock in this recipe. I do recommend adding a tablespoon of soy sauce or tamari though to help boost the flavor and make it taste similar to beef broth.

Nutrition

Calories: 559kcal | Carbohydrates: 49g | Protein: 23g | Fat: 30g | Saturated Fat: 18g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 1g | Cholesterol: 81mg | Sodium: 3491mg | Potassium: 533mg | Fiber: 4g | Sugar: 11g | Vitamin A: 843IU | Vitamin C: 9mg | Calcium: 435mg | Iron: 4mg

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