These easy freezer-friendly breakfast quesadillas are made with simple ingredients like eggs, beans, and cheese. You can prep them ahead of time, freeze them, and pop them in the air fryer for a quick meal.

Hi friends!

Meet my new go-to breakfast for busy mornings. They’re perfect for making a big batch during Sunday food prep and stock the freezer. Then I just pull them out as needed. It did take me a couple of tries to find the best way to reheat them without getting stuck with a soggy quesadilla. I’ll share the method that works best below!

These quesadillas are easy to customize them with your favorite fillings – use your favorite types of beans and cheese! If you’re looking for other ways to enjoy beans, check out my post with 10 Ways To Eat Beans For Breakfast.

What Goes in a Breakfast Quesadilla?

These breakfast quesadillas are made with just a few simple ingredients:

• Scrambled eggs
• Black beans – feel free to sub pinto and great northern beans if you prefer
• Corn – canned corn works best
• Onion – whichever kind you prefer- red, white, or even green onions work well
• Diced jalapeño- optional if you want a little kick.
• Cilantro – for flavor!
• Cheese – I use Colby Jack, but feel free to use your favorite
• Toppings – When you’re ready to eat these quesadillas, add all your favorite toppings – salsa, pico de gallo, sliced jalapeños, avocado or guacamole, etc

How To Make Breakfast Quesadillas

Here’s how to make them:

• Scramble some eggs.
• Add beans, corn, onion, jalapeño, and cilantro, and stir to combine.
• Grate a little cheese onto one side of a large tortilla.
• Add the egg and bean mixture.
• Grate more cheese on top and fold the tortilla in half.
• Wipe the pan clean, place the quesadilla in it, and cook for 3-4 minutes per side, until golden brown and the cheese is melted.
• Add toppings and serve warm, or let cool before freezing.

How To Freeze and Reheat Them

If you plan to freeze the quesadillas, transfer them to a cooling rack, slice, and let them cool completely. Place them on a baking sheet and freeze for 1-2 hours, then wrap in plastic wrap and put them in a Ziploc bag.

When ready to eat, unwrap and air-fry at 380 degrees for 10-12 minutes, flipping once halfway through.

How To Avoid Soggy Breakfast Quesadillas

To avoid soggy quesadillas, here are a few tips:

• Don’t use the microwave! Microwaving eggs steams them and releases moisture, which makes your quesadillas soggy.
• Put cheese on the top and bottom. This helps form a barrier between the tortilla and the filling to minimize sogginess.
• Reheat from frozen in the air fryer. This is the best way I’ve found to reheat frozen quesadillas. The tortilla gets crispy, the cheese melts again, and then eggs don’t get watery.

Freezer-Friendly Breakfast Quesadillas Recipe

Here’s the recipe:

Breakfast Quesadillas

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These easy freezer-friendly breakfast quesadillas are made with simple ingredients like eggs, beans and cheese. They can be prepped ahead of time, frozen and popped in the air fryer for a quick meal.

• Author: Lindsay
• Cook Time: 10 min
• Total Time: 10 minutes
• Yield: serves 4

Ingredients

• 8 eggs
• 1 (15.5 oz) can black beans, rinsed and drained well*
• 1 (8.5 oz can) corn, drained well
• 1/2 cup diced onion (white, red or green)
• 1 jalapeno minced (optional)
• 3–4 Tbsp minced fresh cilantro
• 1 tsp cumin
• 1/2 tsp salt
• juice from 1/2 a lime
• 2–3 cup shredded cheese (i use colby jack- amount used is your preference)
• 4 (10 inch) flour tortillas

Optional toppings when serving

• salsa, pico de gallo, avocado, guacamole, sliced jalapenos, queso fresco

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Instructions

For the salsa

1. In a bowl, combine black beans, corn, onion, jalapeno, cumin, cilantro, salt and lime juice. Be sure to drain the beans and corn well to remove any excess moisture before adding to the bowl.

For the quesadillas

1. In a large pan, scramble 8 eggs in a little butter or oil.
2. Add black bean salsa to the pan and stir gently to combine.
3. Place a thin layer of cheese on one half of each tortilla.
4. Divide the egg and bean mixture between the tortillas, top with more cheese and fold tortillas in half.
5. Wipe the pan clean, melt a small amount of butter in the pan and cook two quesadillas at a time for 3-4 minutes per side over medium heat until the cheese is melted and the tortilla is golden brown.

To freeze:

1. Transfer quesadillas to a cooling rack. Cut into triangles and let cool completely.
2. Place on a baking sheet and freeze 1-2 hours.
3. Wrap in saran wrap and place in a large ziploc bag to freeze.

To reheat:

1. Unwrap and place in a air fryer at 380 degrees F for 10-12 minutes, flipping once.
2. Add desired toppings before serving.

Breakfast Quesadillas FAQs

Can you freeze breakfast quesadillas?

Yes! The key is to let them cool completely before freezing. Flash freeze in a flat layer to avoid the pieces sticking together, then wrap in plastic wrap and transfer to a Ziploc bag.

What’s the best way to reheat a frozen breakfast quesadilla?

The air fryer is the best way to reheat a breakfast quesadilla. The eggs will reheat without getting soggy and the cheese will melt. Do not use the microwave unless you want a soggy quesadilla. You could also reheat in a dry skillet on the stovetop.

Are breakfast quesadillas healthy?

Yes! Each quesadilla has about 35 grams of protein and 8-10 grams of fiber. The beans add fiber, but you can use whole wheat tortillas for an extra boost of fiber. Topping them with avocado adds healthy fats, too!

Can you make breakfast quesadillas ahead of time?

If you plan to make breakfast quesadillas ahead of time, definitely freeze them. Let them cool, then freeze and reheat in the air fryer as needed. They do not keep well in the fridge without getting soggy.

More Healthy Egg Recipes

Looking for more ways to eat eggs for breakfast? Try:

• Huevos Rancheros
• Easy Egg Wraps
• Egg Waffles
• Cottage Cheese Egg Muffins

Enjoy!
–Lindsay–

10 Ways to Eat Beans For Breakfast – Start your day with these easy recipes that are full of protein and fiber!

*Originally published July 2015. Updated October 2026.*

Hi friends!

Let’s talk breakfast beans and breakfast bean recipes! Do you like beans? Only at dinner? I’ve got good news. They’re good all day! Here are 10 ways to eat beans for breakfast!

Recently, I introduced you to the wonderful world of pulses in this post: What Are Pulses & 5 Ways To Eat Them. In case you need a refresher, pulses are a term that encompasses dry peas, beans, chickpeas and lentils.

Benefits of Beans for Breakfast

Here are a few good reasons to enjoy beans for breakfast! They’re a gluten-free source of protein and fiber. That means they’ll help fill you up and keep you full!

They are rich in important nutrients like iron, potassium and folate.  In addition, they are very budget-friendly and also have a low carbon footprint.

In summary, beans can help to help keep you full and focused all morning long. They make a great addition to many traditional breakfast dishes. Check it out:

10 Ways To Eat Beans For Breakfast

Sweet Potato White Bean Bars – 
My kids love these! Eat them on the run or pair with some fruit and yogurt for a quick breakfast! Or try these Lentil Banana Muffins! Legumes for breakfast are good too!

Sheet Pan Breakfast Hash
You could also make the hash ahead of time and then reheat throughout the week and top with a quick fried egg!

Make Ahead Breakfast Quesadillas
Make a batch of these to stock your freezer with a quick breakfast option. Reheat in the air fryer!

High Protein Avocado Toast
Avo toast is all the rage. This version gets an extra nutritional boost from beans!

Huevos Rancheros Tostadas
Ready in minutes and can be topped with any kind of egg you like!

Smoky White Bean Shakshuka
A hearty breakfast perfect for a cold morning!

Vegan Breakfast Tacos
No tofu required for these breakfast tacos. You can even make them ahead of time!

Huevos Rancheros Breakfast Sandwiches
Make one, wrap it up and eat it when you get to work!

Black Bean Breakfast Enchiladas
Enchiladas aren’t just for dinner! Add eggs for a breakfast twist.

Breakfast Burrito Egg Casserole
Make it over the weekend and reheat all week long!

Blondie Snickerdoodle Bars

A fun twist on coffee cake that’s full of protein and fiber thanks to the addition of white beans!

I hope this gives you some inspiration. Remember that a lot of beans are interchangeable. If you don’t like black beans, swap them for white beans or even another member of the pulses family, like chickpeas!

Here are a few more options:

• Healthy Black Bean Brownies
• Pumpkin Bean Bread
• White Bean Muffins

Enjoy!
–Lindsay–

These healthy pumpkin muffins are high in fiber thanks to the addition of red lentils, ground flax and whole grains. The red lentils blend in completely so your kids will never notice!

Hi friends!

If you love my Lentil Banana Muffins, you absolutely need to try these Healthy Pumpkin Muffins. The lentils disappear completely when mixed in a blender or food processor and by adding 1 cup of cooked red lentils, you add a whopping 18 grams of protein and 15 grams of fiber in total to the recipe! Plus the ground flax mixes right in as well and adds even more fiber.

I tested this recipe multiple times so I could pack in as much good stuff as possible without sacrificing the taste or texture.

Are pumpkin muffins good for you?

Most pumpkin muffins are more like dessert – high in added sugar with little to no protein or fiber. These healthy pumpkin muffins have 6g protein and 5g fiber per muffin. While they are still a little high in added sugar, you can play around with reducing it by swapping some of the sugar for mashed banana or reducing the amount of sugar and adding in a few mini chocolate chips.

You can pair one of these muffins with a glass of milk, some scrambled eggs or even a handful of nuts for a healthy, balanced breakfast.

What makes these high fiber?

These healthy pumpkin muffins get their fiber from a few sources:

• 1 cup cooked red lentils – 16 grams fiber
• 1 cup canned pumpkin – 7 grams fiber
• 1.5 cups golden wheat flour – 18 grams fiber
• 1/4 cup ground flax – 7.5 grams fiber

The combination of these 4 ingredients helps give each muffins about 5 grams of fiber.

Ingredients You’ll Need

To make these muffins, here are the ingredients you’ll need:

• Red lentils – These cook super quickly and are very soft, making it easy to blend them right into the muffin batter so they disappear
• Pumpkin – Be sure to use 100% pumpkin, not pumpkin pie filling
• Oil – I use a neutral oil like avocado oil
• Eggs- For structure and lift
• Brown sugar- Feel free to test replacing some of the sugar with mashed bananas or cut back and add a few chocolate chips
• Golden Wheat Flour – A whole grain flour that helps add extra flour without being too dense
• Ground flax – Another easy addition to add fiber – be sure to add ground flax not whole flax seeds.
• Cinnamon – for flavor. Adding some ground ginger in these would be great too!
• Baking soda and baking powder – for leavening.

If you’re looking for a version using apples and oats, try these Pumpkin Apple Lentil Muffins.

How To Make Healthy Pumpkin Muffins

Here’s how to make these muffins:

• Cook the red lentils – Combine 1/3 cup dry red lentils and 2 cups of water in a pan. Cover and bring to a boil. Crack the lid, reduce heat to simmer and cook for 5 minutes. Drain any remaining water and let cool slightly. Lentils will triple in size so you should have about 1 cup of cooked lentils.
• In a food processor, combine cooked lentils, pumpkin, oil, brown sugar, eggs and vanilla and process until smooth. You can also do this step in a blender and transfer to a bowl to mix the rest by hand if you don’t have a food processor.
• Add flour, flax, cinnamon, baking soda and baking powder and pulse until just combined.
• Add a few chocolate chips if using.
• Scoop into muffin tins – will make 12 large muffins.
• Bake at 375 degrees for about 18 minutes or until cooked through.

Healthy Pumpkin Muffins with Oat Flour

You can try replacing half the flour in this recipe with oat flour if you’d like. I haven’t tried it myself and I would not recommend replacing the entire amount. It will change the texture a little bit.

Healthy pumpkin muffins with banana

Try replacing half the sugar with 2 small mashed bananas to reduce the added sugar.

Healthy pumpkin muffins with applesauce

I tried replacing some of the sugar in this recipe with applesauce and didn’t like it. It made the muffins significantly less sweet and also denser. If you would prefer a refined- sugar free recipe, try replacing the sugar with maple syrup.

Tips for Best Texture for Healthy Pumpkin Muffins

There are a few reasons why your muffins might be turning out a little dense or gummy:

• Make sure to only cook your red lentils for 5 minutes. They cook super quickly so you don’t want to over cook them. Also be sure not to cook them in too much water and to drain the water completely before added them to the food processor.
• Ground flax makes a great addition but don’t overdo it, especially if you’re not used to adding it to your baked goods. 2-4 Tbsp per batch of muffins is a good starting point.

These muffins can be stored at room temperature in a ziploc bag for 3-4 days. They can also be frozen after they are cooled completely. To reheat simply thaw on the counter or reheat in the microwave for 30 seconds.

Can I Make These For Kids or Toddlers?

Yes! These are perfect for a kid-friendly breakfast. The lentils and ground flax disappear completely and that added fiber will help keep them full until lunch or snack time.

If you prefer, you can definitely make these as mini muffins for the kids. Start checking for doneness after about 12 minutes.

Grab the kids and bring them into the kitchen with you to make these muffins. And if you’re looking for more recipes check out all of my Healthy Muffins and Bars.

Healthy Pumpkin Muffins Recipe

Here’s the recipe:

Healthy Pumpkin Muffins

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These healthy pumpkin muffins are high in fiber thanks to the addition of red lentils, ground flax and whole grains. The red lentils blend in completely so your kids will never notice!

• Author: Lindsay
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 minutes
• Yield: 12 large muffins 1x

Ingredients

• 1 cup cooked red lentils (1/3 cup dry)
• 1 cup pumpkin puree
• 2 eggs
• 1/4 cup oil
• 1/2 cup brown sugar
• 1 tsp vanilla extract
• 1.5 cup golden wheat flour
• 2 tsp cinnamon
• 1/4 cup ground flax
• 1 tsp baking soda
• 1/2 tsp baking powder
• 1/4 cup mini chocolate chips, optional

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Instructions

Cook the lentils

1. Add 1/3 cup dry red lentils to a pot with 2 cups water. Cover and bring to a boil.
2. Crack lid, reduce heat to simmer and cook 5 minutes.
3. Drain any remaining water and let cool 10-15 minutes.

For the muffins

1. Preheat oven to 375 degrees F.
2. In a food processor, combine cooked lentils, pumpkin, eggs, oil, brown sugar and vanilla and pulse until smooth.
3. Add remaining ingredients and pulse until just combined.
4. Scoop into greased or lined muffin tins (makes 12 large muffins) and bake 18-20 minutes.
5. Let cool completely before eating.

Notes

-Can sub 1:1 gluten-free flour or AP flour for golden wheat flour but it will reduce the amount of fiber in the muffins

-Can blend wet ingredients in a blender and then transfer to a bowl and stir in dry ingredients.

-Can replace 1/4 cup sugar with 2 small mashed bananas.

-Can make 15 smaller muffins or bake as mini muffins and reduce cooking time.

Healthy Pumpkin Muffins FAQs

Can you put lentils in muffins?

Yes you can put lentils in muffins. Lentils are a great way to add extra protein and fiber to your muffins. After cooking them, they blend completely smooth into your muffin batter and won’t be noticed or tasted.

Can you taste lentils in these muffins?

No you cannot taste the lentils in these muffins. The red lentils blend up completely in the food processor or blender allowing the muffins to have a smooth texture and their mild flavor does not alter the flavor of the muffins.

How much flaxseed should I add to muffins?

Start by adding 1/4 cup ground flaxseed to your muffins. As you get used to the increased fiber and the slight texture it adds to muffins, you can experiment with inceasing to 1/3 cup.

Can I freeze healthy pumpkin muffins?

Yes you can freeze healthy pumpkin muffins. After baking, allow muffins to cool completely before transfering to a ziploc or other freezer-safe bag. Store in the freezer for up to 3 months. When ready to eat, transfer to the counter to thaw, or micrwave individual muffins for 30 seconds.

Can I use canned pumpkin or pumpkin pie filling?

This recipe for healthy pumpkin muffins used pure 100% pumpkin puree only. Canned pumpkin pie filling has unnecessary added sugar and flavorings.

More Pumpkin Recipes

Want more pumpkin? Try these:

• Pumpkin Gingerbread Muffins
• Easy Pumpkin Bread
• Pumpkin Bean Bread
• 30 Healthy Pumpkin Recipes

Enjoy!
–Lindsay–

Enjoy Huevos Rancheros as a tostada or breakfast sandwich for a quick and easy breakfast option on a busy morning that’s full of protein and fiber!

Hi friends!

Today I’m sharing a deliciously easy way to eat beans for breakfast – Huevos Rancheros. A few years ago I wrote a post called 10 Ways To Eat Beans for Breakfast, and it remains one of my most popular posts, so I know a lot of you are looking for ways to add beans to your mornings. Yay fiber!

What is Huevos Rancheros?

If you’re not familiar, Huevos Rancheros traditionally consists of fried eggs over tortillas with salsa and beans. I’m making it quick and easy by serving it either as a tostada or turning it into a breakfast sandwich you can take on the go.

Huevos Rancheros Ingredients

The ingredient list is pretty simple:

• Fried eggs- Cook them so the yolk is runny if you prefer, or make them over-hard so they’re a little more firm.
• Refried beans – You can grab a can of store-bought, but it is super easy to make your own and have them on hand to use all week.
• Cheese – I like Colby Jack, but feel free to use your favorite – sliced or shredded.
• Avocado – You choose which way you want it – sliced, smashed with a little salt, as guacamole, etc
• Salsa – Grab a jar of your favorite or make some fresh pico de gallo with tomatoes, onion, cilantro, lime juice, and salt.
• Cilantro- Sprinkling with fresh cilantro adds tons of flavor
• Jalapeño – Optional to add a little spice
• Queso fresco – Optional, but great to crumble over the top just before serving.
• Corn tortillas or English muffin, depending on which version you’re making

How To Make A Huevos Rancheros Tostada

The base of this tostada is a slightly crispy tortilla, so start by spreading your beans onto a corn tortilla and topping with some shredded cheese. Broil for 3-5 minutes, or until the edges are slightly crispy. Alternatively, air-fry at 400 degrees for 3-5 minutes.

Meanwhile, cook an egg to your liking- fried, sunny-side up, over-hard, etc.

Place the egg on top of the tortilla and top with salsa or pico de gallo, fresh cilantro, avocado and cotija cheese.

Turn It Into a Breakfast Sandwich (Grab & Go)

To turn this into a delicious breakfast sandwich, simply grab an English muffin. Toast the English muffin, spread beans on the bottom and mashed avocado or guacamole on the top. Add a fried egg topped with cheese and some salsa or pico de gallo and voila!

If you’re in a rush, you could make the sandwich, wrap it up, and eat it when you get to work!

Alternatively, you can prep several ahead of time by cooking a batch of 6 whisked eggs in a sheet pan or 9×13 pan at 325 for about 20 minutes. Toast your English muffins, top with beans, then cut eggs into squares and add to each muffin. Once they’ve cooled, wrap individually in saran wrap and freeze in a Ziploc bag. When ready to eat one, remove the saran wrap and wrap in a damp paper towel. Microwave for 60-90 seconds, then top the English muffin with avocado and salsa before eating.

How To Keep Eggs From Overcooking

If you prefer a runny yolk, the make-ahead freezer breakfast sandwich isn’t the best choice. But making a Huevos Rancheros Tostada or breakfast sandwich right before eating is a great option. Remember, the egg will continue to cook once it’s removed from the heat, so remove it while the yolk is still jiggly.

If you prefer your eggs firmer, that’s totally fine too!

More Ways To Eat Beans for Breakfast

If you need more ideas, try these:

• Sweet Potato White Bean Bars
• Blondie Snickerdoodle Bars
• White Bean Muffins
• Pumpkin Bean Bread

Huevos Rancheros Recipe

Here’s the recipe:

Huevos Rancheros

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Put a fun spin on Huevos Rancheros by turning them into a tostada or breakfast sandwich for a quick and easy breakfast option on a busy morning!

• Author: Lindsay
• Prep Time: 5
• Cook Time: 5
• Total Time: 10 minutes
• Yield: serves 4

Ingredients

For the refried beans

• 2 cans pinto beans, drained and rinsed
• juice from 1 lime
• 2 cloves garlic
• 1 Tbsp oil
• 1 tsp cumin
• 1 tsp chili powder
• 1/2 tsp salt

Everything else

• 4 corn tortillas or English muffins
• 4 slices or 1 cup shredded colby jack cheese
• 1 medium avocado or 1/2 cup guacamole
• 1/2 – 1 cup pico de gallo or salsa
• 2 Tbsp minced fresh cilantro
• 1/4 cup crumbled cotija cheese
• 4 eggs
• taco seasoning, to taste

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Instructions

To make refried beans

1. Heat oil in a pan over medium heat. Add garlic, beans, lime juice and spices and saute for 4-5 minutes. Mash beans with a fork or potato masher to desired consistency.

To assemble tostadas

1. Spread beans over corn tortillas and top with shredded cheese.
2. Place under the broiler or in the air fryer at 400 degrees F for 3-5 minutes until edjes are crispy.
3. Meanwhile, cook eggs as desired – fried, sunny side up, over hard, etc. I like to add a sprinkle of taco seasoning to both sides while cooking.
4. Top each tortilla with an egg.
5. Add avocado, pico/salsa and cotija cheese and serve.

To assemble breakfast sandwiches

1. Toast english muffins.
2. Spread beans on the bottom of each muffin. And mashed avocado or guacamole on the tops.
3. Cook eggs as desired. Top each with a slice of cheese.
4. Place an egg on each English muffin. Top with pico/salsa and cotija cheese and place the top on the bottom to make a sandwich before serving.

Notes

Make as many or as few as you’d like!

Huevos Rancheros FAQs

What’s the difference between huevos rancheros and chilaquilas?

Huevos rancheros traditionally use corn tortillas that are warmed and then piled high with toppings. Chilaquiles traditionally use corn tortilla chips that are simmered in sauce so they absorb the liquid. If that sounds good, try my Chilaquiles Verdes.

Can you make huevos rancheros ahead of time?

For best results on the tostadas, you could make the refried beans, guacamole, and pico de gallo ahead of time. When you’re ready to eat, cooking the eggs and assembling will be quick and easy.

Huevos rancheros breakfast sandwiches can be assembled ahead of time and frozen. I just recommend adding the avocado and pico de gallo after reheating, not before freezing.

What’s traditionally in huevos rancheros?

Traditionally, huevos rancheros consist of corn tortillas topped with smashed or refried pinto or black beans, fried or sunny-side-up eggs, cheese, avocado, and salsa.

Can you turn huevos rancheros into a sandwich?

Yes! Instead of spooning beans onto a corn tortilla, use English muffins and top one side with beans and one side with avocado. Add a fried egg topped with cheese and some pico de gallo or salsa, and you’ve got a sandwich!

Healthy Recipes with Beans

Want more healthy recipes using beans? Try:

• Healthy Black Bean Brownies
• Healthy Chicken Enchiladas
• The Ultimate Hot Taco Layer Dip

Enjoy!
–Lindsay–

These Healthy Chicken Enchiladas are protein-packed, full of chicken and white beans and lightened up thanks to the use of Greek yogurt over sour cream.

Hi Friends!

I’ve got another easy weeknight dinner for you. These Healthy Chicken Enchiladas come together quickly because they use chicken that’s already cooked. I’ve made a few easy swaps to lighten things up and help make these enchiladas a better choice for a weeknight dinner.

What Makes These Enchiladas Healthier

I made a few simple swaps to these enchiladas to make them healthier:

• Beans – Many enchilada recipes include chicken along with lots of cheese and sour cream. This recipe adds an entire can of beans. I prefer Great Northern Beans because of their mild flavor. Plus their color helps them blend into the filling making them less noticeable to more selective eaters. I take it a step farther by mashing the beans which helps them blend into the filling even more.
• Greek Yogurt – Most recipes include sour cream in the filling to help make it creamy. This recipe uses mashed beans to add some creaminess and also swaps the sour cream for Greek yogurt, which is higher in protein and lower in fat.

Healthy Chicken Enchiladas Ingredients

The best thing about these enchiladas is that they use a lot of pantry ingredients which makes it easy to ensure you always have the ingredients on hand, especially if you’re using canned chicken. Here’s what you need:

• Chicken – The kind you use is up to you, it just needs to be pre-cooked. Use canned chicken, leftover chicken from another dinner, rotisserie chicken or make your own slow cooker pulled chicken. Use the Instant Pot if you’re in a hurry.
• Great Northern Beans – These are my favorite for this recipe but you can use whatever kind you have on hand. Black beans and pinto beans work great as well.
• Plain Greek yogurt– to add some creaminess. You could also use sour cream.
• Spices– I use a mix of cumin, chili powder, garlic powder and salt. You could also use Homemade Enchilada Seasoning.
• Diced green chilis – An easy way to add flavor. You can use mild or spicy.
• Cheese– I prefer to shred my own because it melts so much better. Colby Jack is my favorite but a Mexican blend or sharp cheddar work well too!
• Tortillas – I typically use flour tortillas just because they stay together better for rolling but you can use corn tortillas if you prefer.
• Enchilada sauce – Most of the time I’m in a hurry so I use canned enchilada sauce. Choose your favorite brand – just make sure you have around 20 oz. And you can use red or green enchilada sauce based on your preference.

How To Make Healthy Chicken Enchiladas

To make these enchiladas, just follow a few simple steps:

• Mash the beans in a large bowl.
• Add chicken and shred (if needed).
• Add yogurt, cheese, chili and spices and stir to combine.
• Pour a thin layer of enchilada sauce into the bottom of the pan.
• Spoon chicken mixture into tortillas and roll closed, placing them seam side down in the pan.
• Toss with remaining enchilada sauce and cheese and bake!

Best Enchilada Sauce for Chicken Enchiladas

The best part about enchiladas is you can really use whatever sauce you want! I often grab my favorite from the store to save time – there are some great options from Somos, Frontera and Siete Foods.

You also get to decide whether you like red or green enchilada sauce better!

If you prefer to make your own there are tons of great recipes out there. Try The Best Homemade Enchilada Sauce or learn How To Make Enchilada Sauce.

How To Keep Enchiladas From Getting Soggy

There’s always a debate about what kind of tortillas to use when making enchiladas and to me it comes down to personal preference. I grew up eating them made with flour tortillas so that’s what I use but if you feel that flour tortillas get too soggy, you can use corn tortillas.

For best results with corn tortillas, flash fry them in oil before filling them. The oil will create a bit of a barrier to keep too much sauce from being absorbed. It also helps warm the tortillas which allows them to roll easier without breaking.

And finally, you can opt to skip the thin layer of sauce on the bottom of the pan. Just make sure you spray the pan with oil before placing the filled tortillas in it.

Make-Ahead Version – Healthy Chicken Enchilada Casserole

To make enchiladas ahead of time you can make the filling and even fill the tortillas, but I would not cover with enchilada sauce and top with cheese until you’re ready to bake.

If you prefer a make-ahead casserole with similar flavors, use 12 (6-inch) corn tortillas and layer like a lasagna. Start with a thin layer of sauce, then line the bottom of the pan with corn tortillas, top with some of the chicken mixture and repeat. Top with cheese and bake at 350 degrees F for 25-30 minutes.

You could also skip the tortillas and try my Slow Cooker Chicken Quinoa Enchilada Casserole.

What To Serve with Chicken Enchiladas

Enchiladas make a robust meal on their own but if you’re looking for something to serve with it, try:

• White Chicken Chili
• Kale and White Bean Salad
• Cowboy Caviar with chips for scooping

Healthy Chicken Enchiladas Recipe

Healthy Chicken Enchiladas

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These Healthy Chicken Enchiladas are protein-packed, full of chicken and white beans and lightened up thanks to the use of Greek yogurt over sour cream.

• Author: Lindsay
• Prep Time: 10 min
• Cook Time: 20 min
• Total Time: 30 minutes
• Yield: serves 6

Ingredients

• 2 (12.5 oz) cans of chicken, drained (or 1.5 pounds cooked, shredded chicken)
• 1 (15.5 oz) can Great Northern beans, rinsed and drained
• 1 (4 oz) can diced green chilis, drained
• 1/2 cup plain Greek yogurt
• 2 tsp cumin
• 1 tsp chili powder
• 1 tsp garlic powder
• 1/2 tsp salt
• 2–3 cups shredded colby jack cheese, divided
• 2 (10 oz) cans enchilada sauce *
• 6–8 (8-inch) flour tortillas (or you can use corn tortillas if you prefer)**
• For topping – avocado, cilantro, sliced jalapenos, pico de gallo etc

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Instructions

1. Preheat oven to 375 degrees F.
2. Place drained beans in a bowl. I like to mash mine so they’re less noticeable but you can leave them whole if you prefer.
3. Add chicken and shred chunks apart if using canned chicken.
4. Add yogurt, 1 cup of cheese and spices and mix well.
5. Cover the bottom of a 9×13 baking dish with a thin layer of enchilada sauce.
6. Spoon chicken mixture into 6-8 tortillas (depending how full you want them to be) and place seam-down in the pan.
7. Top with remaining enchilada sauce.
8. Top with 1-2 cups shredded cheese.
9. Bake uncovered for 20 minutes.

Notes

*If using homemade enchilada sauce you’ll need 2 – 2.5 cups. If you prefer less sauce, you don’t need to use 2 whole cans. 

**If using corn tortillas, frying them for 10 seconds per side before filling them can help keep them from getting soggy

Healthy Chicken Enchiladas FAQs

What can I use instead of sour cream in enchiladas?

You can substitute plain Greek yogurt for sour cream in enchiladas. It will help keep them creamy with more protein and less fat. Full fat Greek yogurt will work better than non-fat.

Why do my enchiladas get soggy?

Enchiladas get soggy when the tortillas absorb the sauce. To help minimize this you can skip the layer of sauce on the bottom of the pan. You can also choose corn tortillas instead of flour and fry them quickly in oil for 10 seconds per side before filling. The oil will form a barrier to keep the tortillas from absorbing so much sauce.

Can you make chicken enchiladas ahead of time?

If making traditional enchiladas, you can make the filling ahead of time but I would wait to assemble the enchiladas and top with sauce and cheese until just prior to baking.

Are chicken enchiladas healthy?

It depends on the recipe. This recipe is healthy thanks to the use of lean chicken for protein, beans for additional protein and some fiber and the use of Greek yogurt instead of sour cream for less fat.

Can you freeze chicken enchiladas?

Yes. You can assemble and freeze before baking or bake, let cool completely and then freeze and reheat in the oven or microwave.

Need more Mexican-inspired dinner recipes?

• Sheet Pan Chicken Fajitas
• Spicy Shrimp Tacos
• Crockpot Chicken Taco Soup
• Instant Pot Lentil Taco Salad
• Slow Cooker Chicken Quinoa Enchilada Casserole

Enjoy!
–Lindsay–

These Easy Banana Oat Bars are easy to make, kid-friendly and make the perfect snack.  Grab the kids and try this recipe today!

*Originally published in Jan 2017. Updated September 2026*

Hi friends!

These Healthy Banana Oat Bars are a kid favorite around here and they’re so darn easy. We make them frequently because they’re perfect for baking with kids and they always taste good. Plus I always have ripe bananas on hand!

Looking for other banana recipes? Find all my banana recipes here including things like Lentil Banana Muffins and Banana Flax Muffins.

Plus they’re the perfect recipe for having the kids help! You guys know I’m a huge proponent of kids in the kitchen! Here’s the Ultimate Guide for Teaching Kids To Cook and I’ve got a whole roundup of Kid-Friendly Baking Recipes if you’re looking for a place to start. 

Ingredients for Healthy Banana Oat Bars

So what ingredients do you need for these banana breakfast bars?

• Bananas – The riper the better because we don’t add a ton of added sugar to this recipe.
• Butter- Melted so it they are easy to mix together and helps add some flavor.
• Oats – My kids prefer instant oats because they are less noticeable. You can use rolled oats if you prefer.
• Peanut Butter – Adds some healthy fats and boosts the protein content.
• Sugar – You can also sub maple syrup if you prefer
• Egg- adds some structure.
• Greek yogurt – Helps make them nice and fluffy
• Vanilla and cinnamon – for flavor!
• Hemp and flax – helps add a boost of nutrients without altering the flavor. Learn more about seeds here.
• Chocolate chips – optional.

As you can see, there’s nothing fancy and you probably have all these ingredients on hand already!

How To Make Banana Peanut Butter Oatmeal Bars

Making these bars couldn’t be easier!

• Mash the bananas in a large bowl.
• Mix in the melted butter, peanut butter, yogurt, egg, sugar and vanilla.
• Stir in the remaining ingredients.
• Spoon into an 9×9 pan and bake.

Grab your kids and head to the kitchen to make these today!

Healthy Banana Oat Bars Recipe

Easy Banana Oat Bars

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4.8 from 11 reviews

These Easy Banana Oat Bars are gluten-free, kid-friendly and make the perfect snack.

• Prep Time: 5 minutes
• Cook Time: 20 minutes
• Total Time: 25 minutes
• Yield: 8x8 or 9x9 pan 1x

Ingredients

• 1 cup ripe bananas (approx 3 medium-large)
• 1/4 cup melted butter
• 1/4 cup peanut butter (can omit to make nut-free)
• 1/4 cup plain Greek yogurt
• 1/4 cup sugar (can sub maple syrup)
• 1 egg
• 1 tsp vanilla
• 1 cup flour (use gluten-free if needed)
• 1/2 cup quick oats**
• 1 tsp baking soda
• 1 tsp cinnamon
• 1/4 cup ground flax
• 1/4 cup hemp seeds
• chocolate chips, optional

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Instructions

1. Mash bananas in a bowl.
2. Add peanut butter, yogurt, egg, sugar and vanilla and mix well
3. Add remaining ingredients and stir until just combined.
4. Spoon into a 9×9 baking pan lined with parchment paper.
5. Bake at 375 for 18-20 minutes.
6. Let cool, cut and serve.

Notes

**as my kids have gotten older, they’ve started to prefer quick oats over rolled oats because they are chopped into smaller pieces and are less noticeable. You can use rolled oats if you prefer and can even increase to 1 cup if you want.

 

This recipe was recently updated. Here’s the original recipe for your reference if you prefer it: 1 cup mashed ripe bananas, 1/2 cup peanut butter, 2-4 Tbsp maple syrup, 1 egg, 1 tsp vanilla extract, 2 cups rolled oats, 1/2 tsp baking powder, 1 tsp cinnamon – Combine all ingredints in a bowl, bake in an 8×8 pan at 350 for 20-22 minutes

Banana Oat Bars FAQS

Can I make blueberry banana oat bars?

Yes! Feel free to substitute fresh or frozen blueberries for the chocolate chips if you prefer.

How to make chocolate banana oat bars?

Try adding 1/4 cup cocoa powder to give these a chocolate twist. You may need to add another tablespoon or two of sugar to balance the bitterness of the cocoa powder.

How to make vegan banana oat bars

If you need to make this recipe vegan, I would use the original recipe- it’s in the notes section of the recipe card and substitute a flax egg or 1/4 cup applesauce for the egg.

How to store these bars?

Once the bars are cooled and cut, you can store in a container on the counter for 3-4 days.

Are these gluten-free banana oat bars?

To make this recipe gluten-free, use a 1:1 gluten-free flour blend. I like King Arthur Measure for Measure. Also make sure your oats are certified gluten-free.

How can I make no-bake banana oat bars?

These bars require an oven but if you’re looking for a no-bake recipe, try these No Bake Peanut Butter Banana Oat Bars.

Can these be carrot banana oat bars?

Yes! You could easily add 1/2 – 3/4 cup of shredded carrots to these bars!

How can I make 4 ingredient banana oat bars?

The 4 main ingredients in these bars are mashed bananas, peanut butter, oats and an egg so if you really want to keep it simple you can try that. The cinnamon, vanilla, and maple syrup just add a little more flavor. Mix-ins are extra ingredients but a fun way to customize these bars to your liking.

Chocolate Chip Banana Oat Bars

Let’s chat:

Do your kids help you in the kitchen? What’s your favorite thing to make?

Enjoy!
–Lindsay–

This Healthy Beef and Broccoli recipe is a lightened-up version of a takeout classic. It uses less oil and sugar than restaurant versions and comes together quickly for dinner on a busy night.

Hi friends!

I’ve got a new recipe to share today for Healthy Beef and Broccoli and I can’t wait for you to try it! Since it’s made with thinly sliced beef and quick-cooking broccoli, the whole recipe comes together quickly and dinner can be on the table in about 20 minutes!

How Healthy Beef and Broccoli Compares to Takeout

This recipe relies heavily on the flavors of ginger and garlic to flavor the beef, which allows you to use less sugar. Finally, if you like the flavor of sesame oil, you can add a bit to deepen the savory flavor so the sauce still tastes great even if you reduce the sugar. Or try adding some red pepper flakes for a little kick!

To reduce the amount of sodium you can use low or reduced sodium soy sauce or tamari.

In addition, cooking this recipe at home allows you to control how much oil goes into the pan when cooking the broccoli and the beef. I prefer to add some water to the pan which will help steam the broccoli to soften it without the need for much oil.

Healthy Beef and Broccoli Ingredients

To make this recipe you only need a few ingredients:

• Steak – Flank steak is my top choice but it can be expensive so I often use top sirloin. Slicing it thinly helps it cook quickly
• Broccoli – I prefer fresh but you can also skip cooking the broccoli in the beginning and add in some steamed or roasted broccoli at the end.
• Ginger – Fresh ginger or ginger paste
• Garlic – Minced fresh garlic adds tons of flavor
• Tamari or soy sauce – Use tamari to keep it gluten-free. Opt for a lower sodium tamari or soy sauce if possible
• Water – To mix with the tamari to form the base of the sauce
• Brown sugar – to add some sweetness
• Cornstarch – to help thicken the sauce

How To Make Beef and Broccoli

To make this recipe just follow a few simple steps:

1. Start cooking your rice so it will be done when the beef is done.
2. Mix the ingredients for the sauce and set aside.
3. Saute the broccoli for a few minutes until crisp tender. 
4. Remove the broccoli and add thinly sliced beef which will cook in just 1-2 minutes per side
5. Remove the beef and add the sauce to the pan. Bring to a boil, then simmer for a few minutes. 
6. Add the beef and broccoli, stir to combine and serve over rice

How To Keep the Beef Tender (not chewy)

Two tips for keeping your beef tender, not chewy:

• Freeze your beef for 30 minutes to make it easier to slice and then slice it thinly against the grain. Here’s a video on how to do that.
• Don’t overcook the beef. Since it’s so thinly sliced, it only needs to cook 1-2 minutes per side. Remember that it will continue to cook after you remove it from the pan so don’t overdo it!

Slow Cooker Beef and Broccoli

You can make this recipe in the slow cooker with a few modifications. Combine the beef and the sauce ingredients (minus the cornstarch) in the slow cooker. Cook on low for 4-5 hours. Combine the cornstarch with 2 Tbsp water and add to the crockpot along with the broccoli florets. Cook 30 more minutes and serve over rice.

If you want another option, try my recipe for Slow Cooker Flank Steak.  

What To Serve with Healthy Beef and Broccoli

One of the best parts about this recipe is that it’s a complete meal. It has protein and veggies, just serve it with a side of rice and you’re good to go! You could also serve over quinoa, lo mein noodles or even cauliflower rice.

Other options to pair with it:

• Egg drop soup
• Spring rolls
• Cucumber salad

Here are 62 Side Dishes for Beef and Broccoli.

Healthy Beef and Broccoli Recipe

Here’s the recipe I use:

Healthy Beef and Broccoli

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This Healthy Beef and Broccoli recipe is a lightened-up version of a takeout classic. It uses less oil and sugar than restaurant versions and comes together quickly for dinner on a busy night.

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 20 min
• Total Time: 25 minutes
• Yield: serves 4

Ingredients

• 1 cup white rice, uncooked
• 1 – 1.5 pounds flank steak or top sirloin*
• 2 Tbsp oil, divided
• 1 pound fresh broccoli florets
• ⅓ cup reduced sodium tamari (or soy sauce)
• ½ cup water
• 3 Tbsp brown sugar
• 1 Tbsp minced garlic
• 2 tsp fresh ginger, grated (or ginger paste)
• 2 Tbsp cornstarch
• ¼ – ½ tsp red pepper flakes, optional
• 1–2 tsp sesame oil, optional**

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Instructions

1. Start cooking rice according to package directions.
2. Combine tamari, water, brown sugar, garlic, ginger, cornstarch (and red pepper and sesame oil if using), stir well and set aside.
3. Heat 1 Tbsp oil in a large skillet over medium heat.
4. Add broccoli florets and saute for 4-5 minutes. If you prefer, you can add a couple Tablespoons of water to help steam the broccoli as it cooks.
5. Remove broccoli from the pan and set aside.
6. Thinly slice steak into strips cutting against the grain.
7. Add remaining Tbsp oil and steak to the pan and cook 1-2 minutes per side.
8. Remove steak from pan and set aside.
9. Add sauce to the pan. Bring to a boil, then reduce to simmer for 3 minutes, stirring frequently as it thickens. Taste sauce and adjust seasonings if needed.
10. Return beef and broccoli to the pan, stir to combine and serve over rice.

Notes

*Freezing your steak for 30 minutes before slicing can make it easier to slice

 

**Sesame oil has a strong flavor that I don’t like, so I leave it out. If you’re going to use it. I would start with ½ tsp – 1 tsp, taste the sauce as it cooks and add more if desired.

Healthy Beef and Broccoli FAQs

Is beef and broccoli healthy?

Yes, this recipe makes a great healthy dinner recipe. It uses lean protein, it’s packed with veggies and is lower in sugar and sodium than the classic takeout version. Pair it with rice for carbohydrates and you have a balanced meal.

Why is my beef and broccoli tough or chewy?

You likely either sliced your beef with the grain instead of against the grain or overcooked your beef. Be sure to slice against the grain when cutting and remember that the beef cooks in just 1-2 minutes per side and will continue to cook a little bit after you remove it from the pan.

Can you make beef and broccoli in a slow cooker?

Yes. This recipe can be made in the crockpot by combining the beef with the sauce ingredients (minus the cornstarch). After cooking on low for 4-5 hours, mix the cornstarch with 2 Tbsp water and add to the crockpot along with the broccoli and let cook 30 more minutes.

What’s a good substitute for soy sauce in beef and broccoli?

If you’re looking to make the dish gluten-free, sub tamari. If you’re looking to reduce the sodium, use a low-sodium or reduced sodium soy sauce. Other than that, the soy sauce or tamari is a crucial part of the sauce for this recipe and can’t really be replaced.

If you’re looking for other Asian-inspired recipes, try:

• Thai Chicken Meatballs
• Easy Chicken Pad Thai
• Crunchy Chicken Coleslaw
• Instant Pot Peanut Noodles
• Farro and White Bean Bowls

Enjoy!
–Lindsay–

This healthy turkey chili is a classic chili made with ground turkey instead of beef — same deeply spiced, bean-loaded flavor, without sacrificing anything for game day, potlucks, or a freezer-friendly weeknight dinner.

Hi friends!

My husband is a big chili fan so I already have three other chili recipes on the blog:

• White Chicken Chili
• Sweet Potato Chicken Chili
• Vegetarian Chili

But this is the one I always turn to when I want a classic. It’s tomato-based and loaded with kidney and pinto beans – exactly the way chili “should” taste. The only difference from a beef chili is the meat. This version uses ground turkey (I use 93/7) which is much lower in saturated fat than beef, with about the same protein (approximately 25g of protein per serving). My family genuinely can’t tell the difference once it’s simmered down with the right amount of spice.

Why Ground Turkey Works So Well In Chili

Ground turkey is a great source of lean protein, making it a great option for chili. It’s lower in fat than most traditional chili recipes made with ground beef and it’s mild flavor allows all the flavors of the chili to really shine through. It has a similar taste and texture to ground beef while being lower in saturated fat, making it a great heart-healthy alternative.

Ingredients for Turkey Chili Recipe

To make this turkey chili, here are the ingredient you’ll need:

• Onion. garlic and bell pepper – for a flavorful base
• Ground turkey – I use 93/7 but you could also use 85/15 if you prefer
• Spices – chili powder, cumin, oregano, cayenne pepper and salt
• Diced tomatoes – I prefer fire-roasted for a little more flavor
• Tomato paste- for a more concentrated flavor
• Chicken broth
• Beans – I prefer a combination of kidney and pinto but you could use all of one variety if you prefer

How To Make Healthy Turkey Chili (Stovetop)

Making chili is super easy and fairly hands-off. Here’s how you do it:

• In a large Dutch oven, saute the onion, garlic and pepper for 3-5 minutes.
• Add ground turkey and saute over medium heat until no longer pink.
• Add spices, tomatoes, tomatoe paste, beans and broth.
• Bring to a boil, then reduce and let simmer for 45 minutes. Taste and adjust seasonings.
• Top as desired and serve warm!

Healthy Turkey Chili Slow Cooker

Yes! Use the saute function on your slower cooker to cook the ground turkey and veggies. If you don’t have a saute function, cook on the stove and then transfer to the slow cooker. Add remaining ingredeients, stir to combine and cook on low for 6-8 hours.

Turkey Chili Recipe – Instant Pot Instructions

Yes. Cook onions, garlic and turkey and remove any extra grease if using 85/15 ground turkey. Deglaze the pot with 1/4 cup broth, scraping the bottom to remove any browned bits. Add the spices and stir to combine. Add tomato paste, tomatoes and beans. Don’t stir. Cook 15 minutes and quick realase. Another option is to wait and add the beans until after it’s done cooking. Kidney beans hold up well but softer beans like pinto could get mushy and will taste better mixed in at the end.

How To Keep Turkey Chili From Drying Out

Since turkey is leaner and lower in fat than ground beef, here are a few tips to keep your turkey from drying out:

• Be sure to choose 93/7 ground turkey. Avoid 99/1 ground turkey because it has almost no fat.
• Cook the vegetables first. Sauteeing the vegetables first helps them release their moisture. You can then add your turkey to the pot and it will absorb that moisture as it cooks. No need to drain as it cooks.
• Check your seasonings. Because it is lower in fat than ground beef, it naturally has less flavor so you may need to increase your spices to get your desired taste profile.

Turkey Chili Nutrition

Most chili recipes will contain about 25g of protein per serving, plus some fiber. The combination of the ground turkey and beans make it a nutritionally sound choice. Ground beef chili will contain a similar amount of protein and fiber but also likely be higher in both fat and saturated fat.

How To Store and Freeze Healthy Turkey Chili

Store in the refrigerator for 3-4 days. To freeze, cool completely and freeze in a freezer-safe container like Souper Cubes or ladle in to a ziploc bag and freeze flat for flat storage and quick thawing.

Turkey Chili Recipe

Healthy Turkey Chili

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5 from 1 review

This healthy turkey chili recipe is a classic chili made with ground turkey instead of beef. Full of flavor, freezer-friendly and perfect for feeding a crowd!

• Author: Lindsay

Ingredients

• 1 Tbsp oil (I use avocado oil)
• 1 cup diced onion
• 3 cloves minced garlic
• 1 medium bell pepper, diced
• 1 pound ground turkey (93/7)
• 2 Tbsp chili powder
• 1 Tbsp cumin
• 1 tsp oregano
• 1/4 – 1/2 tsp cayenne pepper (optional)
• 1/2 tsp salt
• 2 (14.5 oz cans) diced tomato (I like fire-roasted)
• 1 (6oz) can tomato paste
• 1 (14.5 oz can) kidney beans
• 1 (14.5 oz can) pinto beans
• 1 cup chicken broth
• Optional toppings – cheese, sour cream, green onion, avocado, tortilla chips

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Instructions

1. In a large Dutch oven, heat oil over medium heat and saute onion, garlic and bell pepper for 4-5 minutes.
2. Add ground turkey and spices and cook until no longer pink.
3. Add diced tomatoes, tomatoe paste, beans and broth and stir to combine.
4. Bring to a boil, then reduce heat and let simmer for 35-40 minutes.
5. Taste and adjust seasonings – add more chili powder or salt if needed.
6. Top as desired and served.

Healthy Turkey Chili FAQs

Is turkey chili healthier than beef chili?

Yes. Ground turkey is lower in fat and saturated fat than ground beef, making it a heart-healthy alternative that offers a similar taste and texture to ground beef chili. If you would prefer a beef chili recipe, try this recipe for The Best Beef Chili.

Can you make turkey chili in the slow cooker?

Yes. Cook the ground turkey and veggies either in the slow cooker or on the stove. Then add the remaining ingredients, stir to combine and cook on low for 6-8 hours.

Why does turkey chili taste bland or dry?

Be sure you’re not using 99/1 ground turkey. Cooking the vegeteables first and then adding the turkey can help keep it moist. You may also need to increase the amount of seasonings you use.

Can you freeze turkey chili?

Yes, turkey freezes very well. Let cool completely, then transfer to a freezer-safe container and freeze up to 4 months.

What To Serve with Healthy Turkey Chili

Of course you could go with the classic soup and salad combo, but one of my fav side dishes for chili is cornbread. Try:

• Bisquick Cornbread
• Pumpkin Cornbread
• Cranberry Corn Muffins

Or try it topped with scooped with fritos or baked into a Chili Cornbread Skillet.

Healthy Soup Recipes

Is it soup season? Try one of these easy soup recipes next time!

Easy Fish Chowder

This Easy Fish Chowder tastes better than longer it sits! Make a big pot over the weekend and enjoy for lunch or dinner all week!

Grab the recipe!

Healthy Corn Chowder

This lightened-up, healthy corn chowder is the perfect way to use up that summer sweet corn! Made with just a splash of cream and lightly blended for creaminess.

Grab the recipe!

Crockpot Potato Soup with Hash Browns

This Easy Crockpot Potato Soup with Hash Browns requires minimal prep and simple ingredients. Pureeing it at the end helps make it thick and creamy without adding any dairy!

Grab the recipe!

Crockpot Chicken Taco Soup

This Crockpot Chicken Taco Soup is easy to make, hearty and filling. It’s freezer-friendly and tastes even better as leftovers. 

Grab the recipe!

Crockpot Meatball Soup with Tortellini

This Crockpot Meatball Soup with Tortellini is the perfect dinner for a cold night. Using frozen meatballs and pantry staples makes it quick and easy.

Grab the recipe!

Enjoy!
–Lindsay–

This lightened-up, healthy corn chowder is the perfect way to use up that summer sweet corn! Made with just a splash of cream and lightly blended for creaminess.

Hi friend

I’ve got a new soup recipe for you today – perfect for the end of summer! It gets it’s sweetness from the sweet corn, creaminess from a small amount of cream, some milk and a quick blend and a little kick from some cayenne pepper.

What Makes This Corn Chowder Healthier

Many corn chowders are made with a base of heavy cream which helps add flavor but can also make the chowder overwhelmingly rich in combination with the sweet corn. This version uses broth as the base, adds in some milk and a small amount of cream for flavor. In addition, we blend up some of the chowder itself and the ingredients like potatoes and sweet corn help add creaminess without the use of excessive cream.

Ingredients You’ll Need

To make this corn chowder you just need a few simple ingredients:

• Sweet corn – 4-5 ears and you’ll use both the kernals and the cobs
• Potatoes – I like yukon gold
• Onion and carrot – to help form the base
• Spices – Old Bay to give it a classic chowder flavoring, cayenne pepper for spice, salt and pepper
• Bacon – helps infuse flavor and can also be used as a garnish
• Green onions – to garnish
• Broth – vegetable broth or chicken broth work well
• Milk – I use 2% but you could use skim
• Heavy cream – just 1/3 of a cup

Can I use frozen or canned corn?

For this recipe, fresh sweet corn is best since you use the cobs to add flavor to the broth. However, if fresh corn is out of season, you can sub frozen or canned corn.

How To Make Healthy Corn Chowder

To make your chowder:

• Cut the corn kernals off the cob.
• Put the cobs in a stock pot with broth, milk and cream. Bring to a boil and then simmer to infuse corn flavor.
• In another pot, saute bacon. Remove
• Saute carrots and onions.
• Add corn, potatoes and seasonings.
• Remove the corn cobs and add the broth mixture.
• Boil, then simmer until the potatoes are tender.
• Blend part of the soup with an immersion blender (or transfer to a blender) to thicken.
• Top with bacon and green onions.

Why Chowder Turns Out Too Thin (and How To Fix It)

When removing most of the heavy cream as compared to a traditional corn chowder recipe, your soup will naturally be a bit thinner. To thicken it up:

• Blend with an immersion blender or remove 1-2 cups and blend in a blender, then return to the pot.
• Add a cornstarch slurry of 1 Tbsp cornstarch + 1 Tbsp cold water – stir to combine and pour into soup
• You can also try adding a couple Tablespoons of instant mased potatoes into the broth and stirring to allow them to help the broth thicken.
• Mix in 1/2 to 1 can of Great Northern Beans which will also help thicken the broth when blended.

Can You Make Corn Chowder Ahead of Time

Cream and milk-based soups can be tricky to freeze so it would not be my first choice of soups to freeze. If I were going to make this ahead of time, I would cook as directed with just broth until the potatoes were tender but I would not blend. Cool and freeze. When ready to eat, reheat on the stove. Add milk and cream and blend to desired consistency.

What To Serve With Corn Chowder

Chowders are great with crackers like oyster crackers or saltines. You could also serve with warm, crusty bread for dipping. Pair it with a salad for a light summer meal. Or to make it a more complete meal, add in some leftver chicken or chicken sausage.

Healthy Corn Chowder

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This lightened-up, healthy corn chowder is the perfect way to use up that summer sweet corn! Made with just a splash of cream and lightly blended for creaminess.

• Author: Lindsay

Ingredients

• 4–5 ears of fresh corn *
• 4 cups broth – chicken or vegetable broth
• 1 cup milk (I use 2%)
• 1/3 cup heavy cream
• 3– 4 slices of bacon, diced
• 3/4 cup onion, diced
• 1 cup carrots, diced
• 1 pound yukon gold potatoes, diced
• 1/4 cup green onion, thinly sliced (for topping)
• 2 tsp Old Bay seasoning
• 1/2 tsp cayenne (less if you prefer less spice)
• 1/2 – 1 tsp salt (to taste)
• 1/2 tsp black pepper (freshly ground)

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Instructions

1. Cut corn kernals off cobbs and set aside.
2. In a large stockpot, combine corn cobbs, broth, milk and cream. 
3. Bring to a boil, then reduce to a simmer for 15-20 minutes. 
4. Meanwhile, in dutch oven, or other large pot, saute bacon until crispy. 
5. Remove from pot and set aside. Feel free to remove a bit of the excess grease if there’s a lot.
6. Add onion and carrot and saute over medium heat for 7-8 minutes.
7. Add potatoes, corn and spices and saute 2-3 minutes.
8. Remove cobbs from broth mixture and add broth to the pot with the veggies.
9. Bring to a boil, then reduce to low heat and let simmer 15 minutes or until potatoes are tender. 
10. Use an immersion blender to blend some of the soup to help thicken. (Or remove 1-2 cups, blend in a blender and return to pot).
11. Taste and adjust seasonings. Serve warm, topped with diced bacon and green onions.

Notes

*If fresh corn isn’t available, use 3 – 3.5 cups frozen (or canned) corn and skip simmering the cobbs in broth.

Healthy Corn Chowder FAQs

Is corn chowder healthy?

Yes this version is a healthy corn chowder that can make a great meal option. Pair it with a salad for some extra veggies or mix in some leftover chicken or chicken sausage to bulk it up and add some extra protein. To keep it vegetarian, you could mix in a can of white beans like I do in this Leftover Turkey and White Bean Soup.

Can you freeze corn chowder?

This isn’t the best soup to freeze. Cream and milk and even potatoes can change texture when freezing. I would recommend making it without the milk and cream initially and adding them back in when you reheat the soup.

What’s the difference between corn chowder and creamed corn soup?

There are some corn chowder recipes that use creamed style corn. If that’s what you have on hand and you’re looking to use it up, try this recipe for Grandma’s Corn Chowder or this Creamy Corn Chowder recipe. Some creamed corn soup recipes may not use potatoes and some may not use Old Bay which helps make this recipe distinctly a chowder.

Can you make corn chowder without cream?

You can reduce the amount of cream like I have here, and replace with milk for a healthier option but I think eliminating it all together changes the soup. If you’re looking for a dairy-free corn chowder recipe, try this Creamy Vegan Chowder that uses coconut milk. Alternative milks like coconut milk will change the flavor profile.

Why is my corn chowder watery?

Using less cream can make the broth more watery. Try blending some of the soup to help thicken it. You can also try adding a cornstarch slurry or mixing in a few Tablespoons of instant mashed potato flakes. You can also mix in some Great Northern Beans and blend them to help thicken the broth.

Easy Corn Recipes

Want more corn recipes? Try these:

Sweet Potato Chicken Chili {Instant Pot or Slow Cooker}

This Sweet Potato Chicken Chili can be made in the Instant Pot or slow cooker for an easy, healthy dinner. And the leftovers make the perfect packable lunch. 

42

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Crockpot Chicken Taco Soup

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Enjoy!

–Lindsay–

This easy chicken salad requires just a few simple ingredients. It’s packed with flavor and high in protein, making it perfect for lunch or a quick snack!

Hi friends!

I’ve got another quick & easy lunch recipe to share with you today! This easy chicken salad is one of my go-to lunches on a busy day. It comes together quickly and uses canned chicken, which I always have in my pantry.

It’s high in protein and can be eaten in a variety of ways – on sandwiches, scooped with chips or crackers, on a bed of leafy greens or on slices of bell pepper.

Best Type of Chicken for Chicken Salad

So what type of chicken is best for chicken salad? Let’s review:

• Canned chicken- A great shelf-stable option. It’s easy to keep on hand in your pantry, shreds easily and has a mild flavor.
• Rotisserie chicken – A great shortcut if you don’t want to use canned chicken. May need to dice more than shred.
• Shredded chicken – You can easily make your own chicken in the crockpot or instant pot and then shred to use for chicken salad.
• Grilled chicken – Has a stronger flavor and wouldn’t be my first choice for a traditional chicken salad
• White meat vs dark meat – I would choose white meat for chicken salad

Kid-Friendly Chicken Salad

The whole reason I chose to make, measure and post this recipe is because back to school season is here and I’m always looking for more protein options to put in my kids’ lunchboxes.

If I keep it simple, a couple of my kids will eat this either on a sandwich or with crackers. To make it more fun for lunch boxes, here are some serving ideas:

• Make mini sandwiches using Hawaiian slider rolls
• Serve with their favorite crackers for scooping
• Stuff into a pita pocket
• Use it to fill lettuce cups or mini bell peppers

Chopped vs. Shredded Chicken Salad

There’s no wrong answer here. It really comes down to personal preference. Shredded chicken is my preference because that’s how I grew up eating it. I also find it sticks together better making it easier to scoop or stuff.

However, you can just as easily used diced chicken. I would aim for a small dice to make it easier to eat with crackers or fit on sandwiches without falling everywhere out the sides.

No-Mayo Chicken Salad

If you don’t like mayonaise, you’re not along. I think that’s one of the biggest hurdles that keeps people from trying chicken salad in the first place. A few tips:

• Try less mayo. Adding too much makes it way too creamy and can be a turn-off taste and texture-wise.
• Use yogurt – Replace some or all of the mayo with plain Greek yogurt. It helps add creaminess but has a bit of a different flavor than mayo.
• Try hummus! Another easy option to get your chicken salad to stick together without using mayo.
• Avocado – Using avocado is one of my favorite options but it’s best for when you’re making it right before eating. Storing it in the fridge with avocado can lead to it not looking so great the next day.

Chicken Salad Mix-ins

I intentionally kept this recipe very basic to be used as a baseline. You can easily jazz it up and add mix-ins to your liking. Here are some ideas:

• Crunchy – Try adding chopped celery or cucumber, or some nuts and seeds like pecans, walnuts, sunflowe seedsr or pumpkin seeds.
• Sweet – Try adding sliced grapes, chopped apples or sweetened dried cranberries.
• Spices – Spices can really help customize the flavor. Try dill, ranch seasoning, curry powder or everything bagel seasoning.

Ways To Serve Chicken Salad

Here are some easy ways to serve chicken salad:

• Sandwiches/Wraps – Pile on your favorite bread or in a wrap with some lettuce, tomato and onion. Or try sliders for a more bite-sized version.
• Dip – Serve it in a bowl with lots of options for scooping – crackers, sliced veggies, etc
• Salad Topping– Use it to add protein to your favorite leafy green salad.
• Melt – Serve open-faced on toast and melt some cheese over the top like a tuna melt.
• Stuffed – Stuff it into mini bell peppers, cucumber cups etc.

Easy Chicken Salad Recipe

Here’s my base recipe:

Easy Chicken Salad

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This easy chicken salad requires just a few simple ingredients. It’s packed with flavor and high in protein, making it perfect for lunch or a quick snack!

• Author: Lindsay

Ingredients

• 1 (12.5oz can) 
• 1– 2 Tbsp mayonnaise (depends on preference)
• 1 tsp dried ground mustard
• 1 tsp paprika
• Optional mix-ins – chopped nuts/seeds, chopped apples, sliced grapes, dried cranberries, chopped celery or cucumbers
• Optional spices – dill curry powder, salt, ranch seasoning, everything but the bagel seasoning, cayenne pepper
• 1/4 cup sliced green onions

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Instructions

1. Drain the canned chicken and place in a bowl and shred with a fork.
2. Add mayonnaise. If you don’t know how much you want to use, start with 1 Tbsp, mix and add more if not creamy enough – (I use 2 Tbsp)
3. Add spices and green onions  (including any optional spices and mix-ins you’re using) and mix well. Taste and adjust seasonings
4. Serve as desired – on sandwiches/sliders/wraps, as a dip, with crackers, stuffed in veggies etc.
5. Store in the fridge.

Notes

Feel free to sub plain Greek yogurt, hummus or mashed avocado for mayo. I only use avocado if it will all be eaten right away or the avocado will turn brown.

Easy Chicken Salad FAQs

How do you make chicken salad from scratch?

Making chicken salad from scratch is super easy. Choose the type of chicken you want to use and shred or chop it and place in a bowl. Add mayonnaise (or an alternative) plus your favorite mix-ins and spices. Stir to combine and voila!

What is the best chicken to use for chicken salad?

Canned chicken is my favorite to use for chicken salad because it’s shelf-stable, easy to keep on hand and has a mild flavor. Rotisserie chicken is also a great shortcut for a quick chicken salad.

Can I use rotisserie chicken for chicken salad?

Absolutley! The chicken has great flavor and is already cooked. If it’s too hard to shred, just chop it up small and use it just like you would canned chicken in the recipe.

Can I make chicken salad with canned chicken?

Yes. This is what I consider the classic chicken salad. Comes out great every time.

How long does homemade chicken salad last?

Chicken salad is fine if stored in the fridge for 4-5 days.

Can you freeze chicken salad?

I would not recommend freezing chicken salad. While it can be done, it can alter the texture significantly. If you use crunchy veggies, they will lose their crunch and mayonnaise generally doesn’t freeze well. Your chicken salad will also become watery as it thaws.

How do you keep chicken salad from getting watery?

To keep freshly made chicken salad from getting watery, there are a few tricks. If you’re cooking and shredding the chicken yourself, let it cool completely and pat it dry before using. If using something like cucumber or tomato, scoop out the seeds before adding to your salad. Blot celery, onions and other watery vegetables with a paper towel before adding. Using full-fat mayonnaise, yogurt etc works better than low-fat.

Is chicken salad healthy?

Yes! Chicken salad can be a great, protein-packed addition to any meal or snack. It’s full of lean protein and you can control the amount of fat you add with the mix-ins and binders you choose.

Can I make chicken salad ahead of time?

Yes. Chicken salad can easily be made ahead of time for meal prep and will hold up in the fridge for several days.

What can I serve with chicken salad besides bread?

If you don’t want your chicken salad on a sandwich, try serving it with vegetables, crackers or chips for scooping. You can also add it to salads and stuff it into vegetable cups.

Can I make chicken salad without mayonnaise?

Yes. If you don’t want to use mayonnaise, try swapping in plain Greek yogurt, hummus or mashed avocado. If you like ranch dressing, that could be an option as well.

What are the best mix-ins for chicken salad?

It totally depends on your preference. Try crunchy options like celery, cucumber or chopped nuts. Or sweet options like grapes, apples or dried cranberries. You can also vary the spices, adding things like dill, ranch, cayenne pepper and everything bagel seasoning

Can kids eat chicken salad in a packed lunch?

Yes! Chicken salad can be great in packed lunches – on slider buns, for scooping with crackers or veggies etc. Be sure to send in an insulated bag with an ice pack to keep the chicken salad at a safe temperature.

More Chicken Salad Recipes

Want more variations to try?

• Add your chicken salad to this Chopped Mediterranean Salad
• Swap chicken for tuna in this Curried Tuna Salad with Apples
• Best Chicken Salad Recipe
• Classic Chicken Salad

Enjoy!
–Lindsay–