Lasagna is such a classic meal – perfect for feeding a large number of people. This beef lasagna is hearty and delicious – and tastes just like your favorite Italian restaurant.

In this recipe, ground beef is cooked with garlic and onions then combined with marinara sauce to make a delicious beef lasagna filling.

It is then layered with a flavorful, herbed ricotta filling between lasagna noodled, topped with more cheese and baked. You can prepare it in advance and even freeze it to bake later!

Serve it with your favorite Italian appetizers (like bruschetta), a panzenella salad and of course, Tiramisu cake for dessert!

Beef Lasagna: Ingredients & Substitutions

• Ground beef. Use 85 to 90% lean ground beef for the best results. Ground chicken or turkey are also great substitutions,.
• Marinara sauce. choose your favorite variety, I suggest tomato basil.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.

How to Make Beef Lasagna

This recipe has a few components to make, but all steps are straightforward and easy to accomplish. Don’t forget to watch the video!

Begin by cooking the lasagna noodles until they are al dente. Strain and set aside but do not rinse.

Make the Meat Sauce

Then, make the meat sauce. Cook the ground beef, onion, garlic, sea salt and pepper until the meat is cooked through and no longer pink. Break up clumps of meat into small pieces as you stir and cook.

Then, stir in marinara sauce. Taste and adjust seasonings (salt and pepper) to your preferences. Set the sauce aside to cool slightly.  

Make the Ricotta Filling

While the sauce is cooling slightly, make the ricotta filling by combining the ingredients in a large bowl and mixing until the filling is homogenous (uniform throughout).

Assemble the Beef Lasagna

Once the noodles are cooked, sauce is made and ricotta filling is ready, it’s time to assemble the meat lasagna! Begin by spreadding 1 cup of the sauce in the bottom of a 9×13” baking dish.

Then, top with a layer of cooked lasagna noodles (5 lasagna noodles per layer).

Next, spread 1/3 of the ricotta cheese mixture over the noodles.

Then spread 1 cup sauce over the cheese.

 Repeat with remaining ingredients, making 3 layers of cheese/sauce.

Top with the last layer with noodles and the spread the remaining sauce over the noodles.

Finally, sprinkle mozzarella cheese and parmesan cheese evenly over the sauce.

Bake the Beef Lasagna

Once you have finished assembling the lasagna, it’s time to bake. Begin by Loosely covering the baking dish with aluminum foil (tenting it slightly so the foil does not touch the cheese).

At this point, you can either bake the beef lasagna, or freeze it for later (instructions on how to do this will follow).

Then bake in the preheated oven for 40 minutes.

After 40 minutes, remove the foil and bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.

Serve

Let cool slightly and serve garnished with fresh parsley and basil. I suggest serving it with your favorite Italian dishes, here are some ideas:

• Tomato bruschetta is a perfect appetizer.
• A side salad – like panzanella salad or burrata salad are great sides.
• We love serving it with homemade french bread or no knead bread to sop up all the yummy sauce.
• A vegetable side like roasted broccoli or balsamic roasted Brussels sprouts are great choices.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.

Freeze

You can freeze this beef lasagna two ways.

1. Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instructions.
2. Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.

Beef Lasagna Recipe FAQs

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Easy Beef Lasagna Recipe

This homemade beef lasagna recipe is an easy & hearty dinner to feed a crowd. A delicious meaty marinara sauce along with a cheesy, herbed ricotta filling are layered between lasagna noddles, topped with more cheese then baked to bubbly perfection. An authentic meat lasagna just as delicious as your favorite Italian restaurant!

Course Main Course

Cuisine Italian

Prep Time 20 minutes minutes

Cook Time 55 minutes minutes

Total Time 1 hour hour 15 minutes minutes

Servings 20 Servings

Calories 339kcal

Author Laura

Equipment

• measuring spoons
• measuring cups
• mixing bowls
• spatula
• 9×13″ baking dish

Ingredients

• 16 oz lasagna noodles cooked al dente
• 3 cups Mozzarella Cheese divided

Sauce

• 1 lb. ground beef
• ½ onion finely diced (about 1 cup onion)
• 1 TBS minced garlic
• ½ tsp sea salt or to taste
• ¼ tsp pepper
• 26 oz marinara sauce

Ricotta mixture

• 30 oz Ricotta Cheese
• 3 large eggs
• ¼ cup Grated Parmesan Cheese
• 1 TBS fresh parsley
• ¼ cup chopped fresh basil
• 1 cup mozzarella cheese
• ½ tsp sea salt
• ¼ tsp garlic powder
• ¼ tsp Pepper

Topping

• 2 cups mozzarella cheese shredded
• ¼ cup parmesan cheese

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F.

Make the sauce

• In a 5-quart saucepan, cook the ground beef, onion, garlic, sea salt and pepper until the meat is cooked through and no longer pink. Break up clumps of meat into small pieces as you stir and cook.
• Stir in marinara sauce. Taste and adjust seasonings (salt and pepper) to your preferences. Set aside.

Make the ricotta mixture

• Combine ricotta, eggs, ¼ cup parmesan cheese, parsley, basil, 1 cup mozzarella cheese, garlic powder, salt and pepper in a large bowl. Set aside.

Assemble the lasagna

• Spread 1 cup of the sauce in the bottom of a 9×13” baking dish.
• Top with a layer of lasagna noodles (5 lasagna noodles per layer).
• Spread 1/3 of the ricotta cheese mixture over the noodles, then spread 1 cup sauce over the cheese.
• Repeat with remaining ingredients, making 3 layers of cheese/sauce.
• Top with the last layer with noodles and the spread the remaining sauce over the noodles.
• Sprinkle 2 cups mozzarella cheese and ¼ cup parmesan cheese evenly over the sauce.
• Loosely cover with aluminum foil (tenting it slightly so the foil does not touch the cheese).
• Bake in the preheated oven for 40 minutes, remove the foil then bake for an additional 10-15 minutes or until the cheese is melted and the filling is bubbling.
• Let cool slightly and serve garnished with fresh parsley and basil.

Video

Notes

Ingredient Substitution Notes

• Ground beef. Use 85 to 90% lean ground beef for the best results. Ground chicken or turkey are also great substitutions,.
• Marinara sauce. choose your favorite variety, I suggest tomato basil.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or oven.

Freeze

You can freeze this beef lasagna two ways.

1. Freeze before baking. To do this, completely assemble the lasagna, then put it in the freezer to flash-freeze. Once frozen, tightly cover with plastic wrap and foil (or the baking dish lid) and freeze for up to 2 months. Thaw overnight in the refrigerator before baking according to the recipe instrucitons.
2. Freeze baked leftovers. If you wind up with a lot of leftovers, you can flash-freeze individual pieces on a baking sheet, then transfer them to an airtight container or vacuum seal them and freeze for up to 2 months. Reheat in the microwave or oven.

Nutrition

Serving: 0.5Cup | Calories: 339kcal | Carbohydrates: 20g | Protein: 21g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.3g | Cholesterol: 91mg | Sodium: 431mg | Potassium: 205mg | Fiber: 1g | Sugar: 1g | Vitamin A: 506IU | Vitamin C: 1mg | Calcium: 300mg | Iron: 1mg

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This stuffed shells recipe is an easy, crowd-pleasing dinner that everyone absolutely adores (just like this beef lasagna).

I mean, what’s not to love? Pasta shells are filled with cheese & herbs, then topped with sauce and more cheese and baked to bubbly perfection!

You can even prepare these easy stuffed shells in advance and bake at dinnertime. I suggest serving them with a yummy side salad – like burrata salad, and some homemade french bread!

Stuffed Shells: Ingredients & Substitutions

• Pasta Shells. make sure to get “jumbo” shells for this recipe.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
• Marinara sauce. Use your favorite brand – I love tomato basil sauce.

How to Make Stuffed Shells

This recipe is pretty simple – simply cook the shells, make the filling, fill and bake! As always, we will walk through the process step-by-step, and don’t forget to watch the video.

Begin by preheating the oven and greasing a 9×13” glass baking dish. Set the dish aside.

Cook the shells.

Then, cook the jumbo shells by bringing a large pot of salted water to a boil. Then, cook the shells in the boiling water for 7-8 minutes, or until slightly tender but still a little firm.

Then, strain the shells in a colander and let cool slightly – but do not rinse.

Make the stuffed shells filling

Making the filling is really easy, simply combine the ingredients in a large bowl. Stir until the mixture is homogenous (uniform throughout).

Assemble the Stuffed Shells

 Once the shells are cooked and the filling is made, it’s time to assemble the stuffed shells! Begin by evenly spreading 1 cup of marinara sauce in the bottom of the prepared baking dish.

Then, fill each each partially cooked shell with 1 heaping tablespoon of the ricotta filling. Arrange the shells on top of the sauce in the pan in rows of 6 rows of 6 (slanted so they all fit). Continue until all the shells and filling are used.

Next, spread the remaining marinara sauce evenly over the shells.

Then, top the stuffed shells with mozzarella and parmesan cheese.

Bake

Next, cover the baking dish with foil and bake in the preheated oven for 20 minutes. Be careful not to let the foil touch the cheese or it will stick.

Then, uncover the dish and bake until the cheese is melted (about 15-20 additional minutes).

Serve

Let cool slightly, garnish with fresh herbs (if desired), then serve warm. Here are some dishes that pair well with these stuffed shells:

• Burrata salad
• Roasted broccoli or oven roasted vegetables
• Homemade french bread or no knead bread
• Roasted Green beans or Brussels sprouts.

Store

Store leftovers in an airtight container in the refrigerator for 4-5 days. Reheat in the microwave or oven.

Freeze

I recommend freezing the stuffed shells before baking. This way they can be baked fresh and enjoyed the same day.

To do this: assemble the recipe in a baking dish then cover with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking according to the recipe instructions.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Easy Stuffed Shells Recipe

This stuffed shells recipe is an easy, classic dinner to feed a crowd. Stuffed shells are filled with a ricotta mixture featuring fresh herbs, then they're smothered in marinara sauce and topped with even more cheese. An irresistible meal loved by all!

Course Main Course

Cuisine Italian

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

1 hour hour

Total Time 1 hour hour

Servings 18 Servings

Calories 162kcal

Author Laura

Equipment

• large pot
• 9×13″ baking dish
• glass batter bowl
• spatula
• measuring spoons
• measuring cups

Ingredients

• 12 oz jumbo shells (about 36 shells)

Filling:

• 30 oz ricotta cheese
• ½ cup grated parmesan
• 3 eggs
• ¼ cup basil leaves finely chopped
• 1 Tablespoon Italian parsley finely chopped
• 1 teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper

Sauce

• 24 oz marinara sauce (about 3 cups)

Topping

• 2 cups shredded mozzarella cheese
• ½ cup Parmesan cheese
• parsley & basil to garnish (optional)

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F.
• Grease a 9×13” glass baking dish, set aside.

Cook the shells

• Bring a large pot of salted water to a boil.
• Cook the shells in the boiling water for 7-8 minutes, or until slightly tender but still a little firm.
• Strain in a colander and let cool slightly – do not rinse.

Make the filling:

• Add filling ingredients a large bowl, and stir to combine.

Assemble

• Add 1 cup marinara sauce to the bottom of the prepared baking dish.
• Fill each partially cooked shell with 1 heaping tablespoon of the ricotta filling. Arrange the shells on top of the sauce in the pan in rows of 6 rows of 6 (slanted so they all fit). Continue until all the shells and filling are used.
• Pour the remaining marinara sauce evenly over the shells and spread evenly.
• Top with mozzarella and parmesan cheese.

Bake

• Cover the dish with foil and bake in the preheated oven for 20 minutes.
• Uncover and bake until cheese is melted (about 15-20 additional minutes).
• Let cool slightly, garnish with fresh herbs (if desired), then serve warm.

Video

Notes

Ingredient Substitutions

• Pasta Shells. make sure to get “jumbo” shells for this recipe.
• Parmesan cheese. Romano is a good substitute.
• Fresh basil & parsley. I highly recommend fresh herbs for this recipe, however you can use freeze-dried herbs if necessary.
• Marinara sauce. Use your favorite brand – I love tomato basil sauce.

Store

Store leftovers in an airtight container in the refrigerator for 5-7 days. Reheat in the microwave or oven.

Freeze

I recommend freezing the stuffed shells before baking. This way they can be baked fresh and enjoyed the same day.

To do this: assemble the recipe in a baking dish then cover with plastic wrap and foil, then freeze. Thaw in the refrigerator overnight before baking according to the recipe instructions.

Nutrition

Serving: 2Shells | Calories: 162kcal | Carbohydrates: 4g | Protein: 11g | Fat: 11g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.003g | Cholesterol: 66mg | Sodium: 530mg | Potassium: 193mg | Fiber: 1g | Sugar: 2g | Vitamin A: 580IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 1mg

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I created this easy chili recipe the night I went into labor with my 5th baby on Super Bowl Sunday! I didn’t expect to still be pregnant, so I planned nothing for our football-watching menu. But lo and behold I wasn’t snuggling my sweet newborn quite yet, so I quickly whipped up this easy chili recipe before the game started, and it was delicious.

Now I make this beef chili recipe weekly in the cooler months. It’s one of my go-to meals when I’m short on time, because it only takes 30 minutes to make, but still want to feed my family a hearty, healthy meal.

I love that this recipe includes a homemade spice mix that is free from preservatives and it’s gluten-free! So you can serve it to large crowds including those who cannot eat gluten.

Easy Chili Recipe: Ingredients & Substitutions 

One of the great things about homemade chili is that it’s customizable. Here are some notes about the ingredients and possible substitutions.

• Ground beef. I’ve used both 85/15% and 93/7% lean ground beef with great results. Or try turkey chili, chicken chili, or vegetarian chili.
• Minced garlic. You can substitute 1 tsp garlic powder for the minced garlic, and add it with the rest of the spices. 
• Bell peppers. any color variety of bell pepper works well in this recipe. If you like to add some heat, add some spicier peppers.
• Spice mixture. I have written this recipe with the spice ratios and combination that are spot on. You can add more chili powder, or some cayenne powder to increase the heat. This is a mild chili as written.
• Fire roasted tomatoes. I love the flavor that the fire roasted tomatoes adds to this recipe (and this sausage gnocchi). Regular diced tomatoes are a good substitute.
• Kidney Beans. I use one can of kidney beans because my husband doesn’t love them. However you can add another can (2 cans total) if you love beans. Use your favorite beans such as: black beans, great northern (white) beans, and garbanzo beans (chickpeas).
• Corn. Fresh and frozen corn both work well in this chili recipe.

How to Make Chili

This beef chili recipe is super easy to make, and I always have all the ingredients on hand. Let’s walk through the process step-by-step, and don’t forget to watch the video.

Begin by making the homemade chili seasoning in a small bowl. It can be tweaked according to your personal preferences. I make ours mild, so adjust the heat accordingly. 

Once the spice mixture is ready, brown the ground beef with the garlic. Cook it over medium-high heat until it’s mostly browned for the best texture and flavor. 

Once the meat is mostly (but not totally) browned, add the bell peppers and cook until they are slightly soft.

Next, add the rest of the ingredients and stir until everything is combined.

If you’re short on time, cook this easy chili recipe on medium heat for 15 minutes before serving, stirring occasionally. If you have a longer, simmer until you’re ready to serve.  The longer the chili is simmered, the more the flavors will meld together. 

Taste and adjust the salt, pepper, or heat (spicy/mild) according to your preferences. 

Serve

People often ask,  “what can you add to chili?”  Once your chili is finished cooking, gather your favorite fixings and serve the chili recipe warm. Some of our favorite additions are: 

• green onions
• sour cream
• shredded cheddar cheese
• crushed tortilla chips
• cornbread (or cornbread croutons, cornbread muffins or this healthy skillet cornbread)
• pretzel bread (try it and thank me later)

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.

To Freeze

• Let it cool to room temperature then transfer it to an airtight, freezer-friendly container and freeze for up to 2 months. 
• To thaw, remove it from the freezer and let it thaw on the counter or in the refrigerator. 
• Reheat in a stockpot over low heat.

Easy Chili Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Easy Chili Recipe

The best quick and easy chili recipe! Made in 30 minutes on the stovetop, homemade chili is a delicious, from scratch (no packaged seasoning) dinner your whole family will love.

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 8 Servings

Calories 254kcal

Author Laura

Cost $8

Equipment

• 5 Quart Sauce Pan
• measuring spoons
• measuring cups
• spatula

Ingredients

• 1.5 pounds ground beef
• ½ cup onion diced
• 2 bell peppers diced
• 2 teaspoons minced garlic or 2 tsp garlic powder
• 2 teaspoons ground cumin
• ½ teaspoon coriander
• 2 Tablespoons paprika
• 1 ½ Tablespoons chili powder
• 1 teaspoon granulated sugar
• ½ teaspoon sea salt or more to taste
• ¼ teaspoon black pepper freshly ground
• 14.5 oz can fire roasted tomatoes
• 15 oz kidney beans (drained and rinsed)
• 15 oz tomato sauce
• 4 oz diced green chilies
• ½ cup corn

US Customary – Metric

Instructions

• Mix cumin, coriander, paprika, chili powder, sugar, sea salt and pepper together in a small bowl. Set aside.
• Add ground beef, onion and garlic to a large pot. Cook until the beef begins to brown.
• Add bell peppers and continue cooking over medium-high heat for 5-10 minutes until beef is browned and veggies are soft.
• Add diced tomatoes, tomato sauce, green chilies, corn, beans and chili seasoning mixture and stir until evenly distributed.
• Cook over medium heat for 15 minutes. After 15 minutes, reduce heat to a simmer until ready to serve.
• Taste and adjust salt/pepper as needed.
• Serve with your favorite chili fixings. Our favorites include: sour cream, green onions, cheddar cheese, and crushed tortilla chips.

Video

Notes

Ingredient substitutions: 

• Ground beef.  If you want to use turkey try this ground turkey chili. 
• Minced garlic. garlic powder can be used in place of minced garlic, add it with the spice mixture.
• Bell peppers. any color variety of bell pepper works well in this recipe. If you like to add some heat, add some spicier peppers.
• Fire roasted tomatoes. You can substitute regular canned, diced tomatoes. 
• Kidney Beans. If you love beans,  use 2 cans total instead of 1. And choose your favorites: black beans, great northern (white) beans, and garbanzo beans (chickpeas).

Store

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

To Freeze

• Let the chili cool to room temperature then transfer it to an airtight, freezer-friendly container and freeze for up to 2 months. 
• To thaw, simply remove it from the freezer and let it thaw on the counter or in the refrigerator. 
• Reheat in a stockpot over low heat.

Nutrition

Serving: 1cup | Calories: 254kcal | Carbohydrates: 8g | Protein: 16g | Fat: 18g | Saturated Fat: 7g | Cholesterol: 60mg | Sodium: 233mg | Potassium: 414mg | Fiber: 2g | Sugar: 3g | Vitamin A: 2245IU | Vitamin C: 39mg | Calcium: 33mg | Iron: 3mg

We call this easy chili recipe, “Keilah Chili” since she was born a few short hours after we all enjoyed it! So It holds a special place in my heart.

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Few comfort foods hit the spot quite like a good grilled cheese sandwich.

I am so passionate about making the best grilled cheese sandwich that my husband and I used to have grilled cheese competitions to see whose method and ingredient combinations reigned supreme (spoiler alert: I won every time)!

In this grilled cheese recipe, two types of cheese sit between generously buttered slices of bread and the whole thing is grilled to melty sandwich perfection. My method ensures the cheese is fully melted and the bread is golden-brown. Perfect when served with the best homemade tomato soup!

Grilled Cheese Recipe: Ingredients & Substitutions

• Bread. I recommend a hearty bread that holds up well to being buttered and grilled. I suggest a hearty brioche, sourdough, homemade white sandwich bread, homemade honey wheat bread, etc.
• Salted Butter. Unsalted butter can be used in place of salted, but I don’t really recommend it because the salty, buttery grilled outside is part of what makes this turkey cranberry sandwich so great. Make sure it’s at room temperature for easy spreading.

What’s the best cheese for grilled cheese?

I believe the best cheese for grilled cheese sandwiches is a combination of medium cheddar and American cheese.

However, you can use any variety of sliced cheese to suit your preferences. Here are my top suggestions:

• Medium or sharp cheddar (white or yellow)
• American cheese
• Swiss cheese
• Sliced smoked gouda
• Colby Jack
• Monterey Jack
• Provolone
• Havarti
• Pepper Jack

How to Make a Grilled Cheese Sandwich

I know it might seem silly to give step-by-step instructions on how to make a grilled cheese sandwich. However – the method really matters when it comes to making the best grilled cheese you’ve ever had in your entire life!

So, we’ll walk through how to make the best grilled cheese together, and don’t forget to watch the video.

Begin assembling the grilled cheese by placing 2 slices of medium cheddar cheese and 1 slice American cheese on a piece of bread.

Then, cover the cheese with a second slice of bread.

Then, use ½ Tablespoon of salted butter to butter the outside of each of the pieces of bread. Repeat with the remaining ingredients to make a second sandwich.

To clarify, you use 1 Tablespoon butter for each sandwich, and spread half a tablespoon on each outer piece of bread for each sandwich.

Then, both sandwiches in a large skillet that has not been preheated. This is key when it comes to making sure the cheese melts before the outside becomes too brown.

Then, once the sandwiches are in the skillet, turn on the heat on to medium-low and cover the skillet with a lid.

Cook the grilled cheese on medium-low for 5-10 minutes, or until the bottom slice of bread is golden-brown. Do not rush it by turning the heat up. The “low and slow, covered” method ensure perfectly melted cheese and a golden brown exterior.

Flip the sandwich over and continue cooking an additional 3-4 minutes until the second side is golden-brown and the cheese is melted. Note: the second side will cook faster since the skillet will be heated up by the time you flip the sandwich over.

Once the second side of the grilled cheese is golden-brown, remove the sandwiches from the pan and serve immediately.

Serve

I suggest serving this grilled cheese recipe with a bowl of homemade tomato soup. If there’s a better cozy comfort food combination, I have yet to discover it! Or try any of our favorite soup recipes.

Or you can serve it as a meal all by itself. I often make it for lunch for my kids during the colder months. You can serve it with some roasted broccoli or a delicious salad for some extra nutrition.

Store

If you have any leftover grilled cheese, let it cool to room temperature, then store in an airtight container in the refrigerator for up to 3 days. 

Reheat

Reheat the grilled cheese in a nonstick frying pan (covered) over medium heat to re-crisp the outside of the bread. You can also warm leftovers in the microwave but it will lose some of the outer crispiness. 

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Best Grilled Cheese Sandwich Recipe

Learn how to make the best grilled cheese sandwich you've ever had in your life with just 4 ingredients! Follow our tested & perfected, step-by-step method to make a truly life-changing grilled cheese sandwich.

Course lunch, Main Course, Side Dish

Cuisine American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 280kcal

Author Laura

Cost $5

Equipment

• 12″ Deep Nonstick Fry Pan
• spatula

Ingredients

• 4 slices bread
• 4 slices medium cheddar cheese
• 2 slices American cheese
• 2 TBS salted butter softened

Instructions

• Place 2 slices medium cheddar cheese and 1 slice American cheese on a piece of bread. Then, cover it with a second slice of bread, forming a sandwich.
• Use ½ TBS butter to butter the outside of each outer face of bread on the sandwich (so 1 TBS butter per sandwich, half per side).
• Repeat with remaining ingredients to make a second sandwich.
• Place both sandwiches in a large skillet.
• Turn the heat on to medium-low and cover the skillet with a lid. Cook on medium-low for 5-10 minutes, or until the bottom slice of bread is golden-brown.
• Flip sandwich over and continue cooking an additional 3-4 minutes until the second side is golden-brown and the cheese is melted. Note: the second side will cook faster since the skillet will be heated up by the time you flip the sandwich over.
• Remove from pan and serve immediately.

Video

Notes

Ingredient Notes & Substitutions

• Bread. I recommend a hearty bread that holds up well to being buttered and grilled. I suggest a hearty brioche, sourdough, homemade white sandwich bread, homemade honey wheat bread, etc.
• Salted Butter. Unsalted butter can be used in place of salted, but I don’t really recommend it because the salty, buttery grilled outside is part of what makes this turkey cranberry sandwich so great. Make sure it’s at room temperature for easy spreading.
• Cheese: I believe the best cheese for grilled cheese sandwiches is a combination of medium cheddar and American cheese. However, you really can use any type of cheese you prefer. Here are some suggestions: 

• • Medium or sharp cheddar (white or yellow)
  • American cheese
  • Swiss cheese
  • Sliced smoked gouda
  • Colby Jack
  • Monterey Jack
  • Provolone
  • Havarti
  • Pepper Jack

Store

Store leftovers in an airtight container in the refrigerator for up to 3 days. Make sure they cool to room temperature first.

Reheat

Reheat the grilled cheese in a nonstick frying pan (covered) over medium heat to re-crisp the outside of the bread. You can also warm leftovers in the microwave but it will lose some of the outer crispiness. 

Nutrition

Serving: 0.5sandwich | Calories: 280kcal | Carbohydrates: 14g | Protein: 11g | Fat: 20g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.4g | Cholesterol: 54mg | Sodium: 536mg | Potassium: 77mg | Fiber: 1g | Sugar: 2g | Vitamin A: 555IU | Vitamin C: 0.1mg | Calcium: 344mg | Iron: 1mg

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Meatballs are a staple meal in our home – and we eat some variety, whether it’s classic homemade meatballs, Greek meatballs, or these chicken meatballs – at least once a week for dinner.

This chicken meatball recipe is easy to make with a handful of simple ingredients in less than 30 minutes. You can cook them on the stovetop or bake them in the oven, and they can be served in so many ways!

Chicken Meatballs: Ingredients & Substitutions

• Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
• Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
• Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
• Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
• Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.

How to make Chicken Meatballs

We’ll walk through making this chicken meatballs recipe in two ways: 1) on the stovetop and 2) baked in the oven. Don’t forget to watch the video!

Make the chicken meatball mixture:

Begin this recipe by making the meatball mixture. Combine ground chicken, egg, milk and Worcestershire sauce in a large bowl.

Then add the breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.

Next, use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture.

Then roll it into balls with your hands.

To cook on the stovetop:

If you prefer to cook the chicken meatballs on the stovetop, being by heating 1-2 tablespoons of olive oil in a nonstick fry pan over medium heat.

Then, add half of the meatballs (12) and cover.

Cook, covered, on one side for 4-5 minutes or until they are golden-brown.

Remove lid and flip the chicken meatballs. Cook for another 4-5 minutes until they are golden brown and the internal temperature is 160 degrees F.

To bake in the oven

If you’d prefer to make baked chicken meatballs, preheat the oven to 400 degrees F. Then, grease a large baking sheet and set it aside.

Then, put the rolled chicken meatballs on a greased baking sheet evenly spread out.

Next, bake the chicken meatballs in the preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.

Serve

I make these chicken meatballs often when my babies are learning how to eat solid foods. Meat is difficult for them to chew, but meatballs are soft and yummy and easy for little eaters to enjoy!

For adults and people who don’t have trouble chewing meat (haha, this is how my brain works after spending 12 years having 6 kids), here are some delicious serving suggestions:

• Toss the chicken meatballs in homemade basil pesto sauce or this delicious avocado pasta sauce.
• Try serving them dipped in this homemade cheese sauce or tzatziki sauce.
• With your favorite store-bought pasta, or your own homemade whole wheat pasta!
• As an appetizer! 
• Make them into a healthier meatball sub!
• Make any one of our salad recipes or vegetable recipes and serve them on the side.

Store

Store leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.

Freeze

Or you can freeze the chicken meatballs:

1. Place the baked chicken meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Chicken Meatballs Recipe

These flavorful chicken meatballs are easy to make either in the oven or on the stovetop, and can be served in many different ways!

Course Appetizer, Main Course

Cuisine American, Italian

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 28 Meatballs

Calories 38kcal

Author Laura

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• baking sheet

Ingredients

• 1 pound ground chicken
• 1 egg whisked
• 2 Tablespoons whole milk
• 1 Tablespoon Worcestershire sauce
• ½ cup breadcrumbs or quick-cooking oats
• ¼ cup parmesan cheese grated
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

US Customary – Metric

Instructions

• Make the meatball mixture:
• In a large bowl combine ground chicken, egg, milk, and Worcestershire sauce.
• Add breadcrumbs, parmesan cheese, garlic powder, onion powder, sea salt, and pepper and stir until evenly distributed.
• Use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the chicken meatball mixture, then roll it with your hands.

To cook on the stovetop:

• Add 1-2 TBS olive oil to a nonstick fry pan and turn heat to medium.
• Add half of the chicken meatballs (12) and cover.
• Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
• Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

To bake in the oven:

• Preheat oven to 425 degrees F. Grease a large baking sheet, set aside.
• Place the chicken meatballs on a greased baking sheet evenly spread out.
• Bake in preheated oven for 10-15 minutes or until they reach an internal temperature of 160 degrees F.
• Serve with pasta sauce, over noodles, etc.

Video

Notes

Ingredient Substitutions & Notes

• Ground chicken. If you’re looking to make a different kind of meatball, try these classic homemade meatballs or healthy turkey meatballs).
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk.
• Worcestershire Sauce. In a pinch you could substitute BBQ sauce or omit it all together.
• Breadcrumbs. For a different binding agent use quick-cooking oats or oat flour.
• Parmesan cheese. I don’t suggest omitting or substituting the parmesan.
• Garlic/Onion powder. you can use minced garlic and finely minced onion (1 Tablespoon each) in place of the powders.

Store

Store any leftover chicken meatballs in an airtight container in the refrigerator for 3-5 days.

Freeze

Or you can freeze the chicken meatballs:

1. Place the baked chicken meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw them covered in an oven set to warm or by simmering them them in your favorite sauce.

Nutrition

Serving: 1meatball | Calories: 38kcal | Carbohydrates: 2g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 21mg | Sodium: 90mg | Potassium: 100mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 18IU | Vitamin C: 0.1mg | Calcium: 18mg | Iron: 0.3mg

Try These recipes!

Healthy Turkey Meatballs

Greek Meatballs

Homemade Meatballs Recipe

Basil Pesto Sauce

If you’re looking for a hearty, healthy soup to warm up with this winter – this beef barley soup recipe is it!

It only takes ten minutes and a handful of simple ingredients to prepare this delicious soup. Then, it cooks all day in the slow cooker.

This beef and barley soup will become a favorite for your whole family!

Beef Barley Soup: Ingredients & Substitutions

• Beef Broth. In a pinch you can use chicken broth or vegetable broth, but beef broth is the best choice.
• Worcestershire sauce. you can omit this if you don’t keep it on hand, although it really does add a great flavor.
• Minced garlic. fresh or jarred both work well. You can substitute 1 tsp garlic powder for the 1 Tablespoon of minced garlic.
• Stew Beef. Buying already cut beef stew meat makes this recipe so easy. You can purchase 2 pounds of chuck, round or sirloin and cube it yourself.
• Onion. white, yellow or red onions all work well in this recipe.
• Bay Leaves. Fresh or dried bay leaves both work well in this recipe.
• Barley. you can use pearl barley or hulled barley – I prefer pearled!

How to Make Beef Barley Soup

This beef and barley soup recipe is so easy to make! Simply toss everything in the slow cooker and let it do the work for you! We’ll walk through the process step-by-step, and don’t forget to watch the video.

Begin by whisking together the beef broth, Worcestershire sauce, minced garlic, paprika, salt, pepper, and barley in the contianer of a slow cooker.

Then, add the stew beef, onion, carrots, celery, and barley and stir to combine.

Gently stir in the bay leaves.

Then, cook the beef barley soup on low for 7-8 hours (preferred) or high for 4 hours. Cook until beef is tender and the barley is fully cooked, checking it towards the end of cook time.

Serve

Once the meat is tender and barley is cooked, remove the two bay leaves. Then, serve the beef and barley soup warm garnished with fresh parsley.

Since this soup is really a meal in itself, we usually just serve it with a side of bread. I suggest making this crusty no knead bread, french bread, homemade biscuits or homemade dinner rolls.

Store/freeze

Store leftover beef barley soup in an airtight container in the refrigerator for up to 5 days. Or, freeze it for up to 2 months.

Reheat in a saucepan over medium heat on the stovetop, or in the microwave.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Beef Barley Soup Recipe

This slow cooker beef barley soup only takes 10 minutes to prepare and is loaded with tender beef, veggies and barley. Beef and barley soup is a healthy & hearty meal your whole family will love.

Course Main Course, Soup

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 8 Servings

Calories 231kcal

Author Laura

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• spatula

Ingredients

• 4 cups beef broth
• 1 Tablespoon Worcestershire sauce
• 1 Tablespoon minced garlic
• ½ teaspoon paprika
• ½ teaspoon salt plus more to taste
• ¼ teaspoon ground black pepper
• ½ cup barley
• 2 pounds beef stew meat cut into 1-inch cubes
• 1 onion chopped
• 4 carrots sliced (1 heaping cup)
• 3 stalks celery sliced (1 heaping cup)
• 2 bay leaves
• Fresh parsley for serving

Instructions

• In the container of a slow cooker, whisk together beef broth, Worcestershire sauce, minced garlic, paprika, salt, pepper, and barley.
• Add beef, onion, carrots, celery and barley and stir to combine.
• Gently stir in bay leaves.
• Cook on low for 7-8 hours (preferred) or high for 4 hours, or until beef is tender and barley is cooked.
• Remove the two bay leaves and serve warm with fresh parsley.

Video

Notes

Ingredient Substitutions & Notes

• Beef Broth. In a pinch you can use chicken broth or vegetable broth, but beef broth is the best choice.
• Worcestershire sauce. you can omit this if you don’t keep it on hand, although it really does add a great flavor.
• Minced garlic. fresh or jarred both work well. You can substitute 1 tsp garlic powder for the 1 Tablespoon of minced garlic.
• Stew Beef. Buying already cut beef stew meat makes this recipe so easy. You can purchase 2 pounds of chuck, round or sirloin and cube it yourself.
• Onion. white, yellow or red onions all work well in this recipe.
• Bay Leaves. Fresh or dried bay leaves both work well in this recipe.

Store/freeze

Store leftover beef barley soup in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in a saucepan over medium heat on the stovetop, or in the microwave.

Nutrition

Serving: 1serving | Calories: 231kcal | Carbohydrates: 14g | Protein: 29g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 3g | Cholesterol: 70mg | Sodium: 707mg | Potassium: 653mg | Fiber: 3g | Sugar: 2g | Vitamin A: 5170IU | Vitamin C: 4mg | Calcium: 53mg | Iron: 3mg

More Delicious Recipes

Slow Cooker Beef Stew

Easy Homemade Biscuit Recipe

Balsamic Slow Cooker Pot Roast

Easy Dutch Oven No Knead Bread

I’m always looking for ways to enjoy the fresh homemade pesto we make with ingredients from our garden, and this pesto tortellini is one of our favorites (along with this pesto pasta and baked pesto chicken).

I mean, what’s not to love?! Cheesy tortellini is cooked then smothered in a delicious pesto sauce and served topped with toasted pine nuts and grated parmesan cheese. Add some tomatoes for a pop of color, if desired!

Pesto Tortellini: Ingredients & Substitutions

• Pesto sauce. I always suggest making your own homemade pesto sauce. It’s so easy and worlds better than store-bought. However, in a pinch (or in the winter) when the craving strikes and you can’t find fresh basil, use jarred, store-bought varieties.
• Tortellini. I suggest using fresh, refrigerated cheese tortellini or frozen tortellini if you can find it. It only takes 3-5 minutes to cook and is so delicious. Dried tortellini works well too, it just takes about 15-20 minutes to cook, so keep that in mind.
• Baby Tomatoes. Sometimes I like to stir the tomatoes into the warm pasta or cook them until they burst in 1 tablespoon of olive oil before adding to the dish.
• Pine nuts. if making your own pesto, reserve 2 tablespoons of toasted pine nuts for serving. If not, I still suggest toasting 2 tablespoons pine nuts until lightly golden brown to serve with this pesto tortellini.

How to Make Pesto Tortellini

Let’s walk through this pesto tortellini recipe step-by-step. To make it easier, you can prepare the pesto sauce 1-2 days in advance. Don’t forget to watch the video.

Make the Pesto

Begin by making the pesto (if you’re going the homemade route). I have an entire post on this as well if you need further help: homemade basil pesto sauce.

Start making pesto by heating the pine nuts in a small sauté pan over medium heat until lightly browned. Then, reserve 2 tablespoons of roasted pine nuts for serving.

Next put the olive oil and basil leaves into the container of a blender or food processor. Blend/process for about 60 seconds until the ingredients are combined but not totally smooth. 

You may need to pause, scrape down the sides, and then continue blending/processing.

Then, add ¼ cup pine nuts, garlic, ½ cup parmesan cheese, salt and pepper and blend until you reach the desired consistency (about 30-60 seconds). 

Taste and adjust salt and pepper as desired and pulse to combine. Then set the sauce aside.

Cook the Tortellini 

Make sure to note how long the tortellini you are using takes to cook. Fresh takes 2-4 minutes, while dried can take up to 20 minutes.

Cook tortellini according to package instructions in salted water.

Once cooked, drain the tortellini but do not rinse. This is very important, unrinsed pasta will absorb and bind to the pesto sauce much better!

Assemble the Pesto Tortellini

Then return the cooked tortellini to the dry pot and add the pesto sauce to the warm tortellini in the pot. Stir until the pesto is evenly distributed.

Sprinkle with remaining toasted pine nuts and parmesan cheese and add tomatoes if desired.

Serve

Serve warm garnished with extra parmesan cheese, toasted pine nuts, julienned basil etc. You can also serve it cold, like a pasta salad, if you prefer.

Store/freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 1 month.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Pesto Tortellini Recipe

This pesto tortellini recipe is easy to make with a handful of simple ingredients including the best homemade pesto sauce. It's a quick & light main dish or side, ready in 20 minutes (or less)!

Course Main Course, Side Dish

Cuisine Italian

Diet Vegetarian

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 10 servings

Calories 314kcal

Author Laura

Equipment

• 5 Quart Sauce Pan
• measuring spoons
• measuring cups
• Vitamix blender
• Food processor
• 8" nonstick fry pan

Ingredients

• Salted Water
• 20 oz cheese tortellini fresh
• 1 pint baby tomatoes optional
• 2 Tablespoons pine nuts
• ¼ cup parmesan cheese

Homemade Pesto Sauce:

• 2 cups basil
• 4-5 Tablespoons olive oil
• ¼ cup pine nuts
• 1 ½ Tablespoons minced garlic
• ¾ cup parmesan cheese divided
• ½ teaspoon salt
• 1/8 teaspoon pepper

US Customary – Metric

Instructions

Make the Pesto Sauce

• Heat ¼ cup plus 2 Tablespoons pine nuts in a small sauté pan over medium heat until lightly browned.
• Reserve 2 Tablespoons roasted pine nuts for serving.
• Next put the olive oil and basil leaves into the container of a blender or food processor. Blend/process for about 60 seconds until the ingredients are combined but not totally smooth.  You may need to pause, scrape down the sides, and then continue blending/processing.
• Add ¼ cup pine nuts, garlic, ½ cup parmesan cheese, salt and pepper and blend until you reach the desired consistency (about 30-60 seconds).
• Taste and adjust salt and pepper as desired, pulse to combine. Then set the sauce aside.

Cook the Tortellini:

• Cook tortellini according to package instructions in salted water.
• Once cooked, drain the tortellini but do not rinse.
• Return the cooked tortellini to the dry pot.

Assemble the Pesto Tortellini

• Add pesto sauce to the cooked tortellini in the pot and stir until evenly distributed.
• Sprinkle with remaining toasted pine nuts and parmesan cheese.
• Add tomatoes if desired.
• Serve warm garnished with extra parmesan cheese, toasted pine nuts, julienned basil etc.

Video

Notes

Note. you can make the pesto up to 2 days in advance and store it in the refrigerator. 

Ingredient Substitutions

• Pesto sauce. I always suggest making your own homemade pesto sauce. you can also use jarred, store-bought varieties.
• Tortellini. I suggest using fresh, refrigerated cheese tortellini or frozen tortellini if you can find it. It only takes 3-5 minutes to cook. Dried tortellini works well too, it just takes about 15-20 minutes to cook, so keep that in mind.
• Baby Tomatoes. Sometimes I like to stir the tomatoes into the warm pasta or cook them until they burst in 1 tablespoon of olive oil before adding to the dish.
• Pine nuts. if making your own pesto, reserve 2 tablespoons of toasted pine nuts for serving. If not, I still suggest toasting 2 tablespoons pine nuts until lightly golden brown to serve with this pesto tortellini.

Store/freeze

Store leftovers in an airtight container in the refrigerator for 3-5 days or in the freezer for up to 1 month.

Nutrition

Serving: 1cup | Calories: 314kcal | Carbohydrates: 28g | Protein: 14g | Fat: 17g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Cholesterol: 28mg | Sodium: 526mg | Potassium: 177mg | Fiber: 3g | Sugar: 3g | Vitamin A: 727IU | Vitamin C: 8mg | Calcium: 217mg | Iron: 2mg

Try these Italian Recipes

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Spinach Tortellini

Easy Tomato Bruschetta Recipe

Homemade Meatballs Recipe

Easy Tortellini Soup Recipe (30 Minutes)

Beef Lasagna

If you’re like us in the summertime and rely on your grill and garden to make most of your meals, then you will love this bruschetta chicken recipe!

Chicken breasts are infused with flavor in a delicious marinade then grilled and topped with an easy & delicious homemade bruschetta.

Serve it with some fresh mozzarella and toasty bread for a healthy & delicious main dish your whole family will love.

Bruschetta Chicken: Ingredients & Substitutions

• Chicken Breasts. Chicken thighs or wings also work well.
• Olive Oil. I don’t recommend substitutes, although if I had to avocado oil would be my top choice.
• Balsamic Vinegar. use a high quality balsamic vinegar. It should be thick and naturally sweet and pour like molasses (not watery at all).
• Minced Garlic. freshly minced or jarred are both great choices.
• Tomatoes. use your favorite variety: Roma, vine-ripened, heirloom, etc.
• Fresh Basil. there are no substitutes for fresh basil! do not leave it out!

How to Make Bruschetta Chicken

Marinate the chicken

In a medium bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt and pepper.

Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).

Pour the marinade over the chicken turn to coat the chicken.

Marinate in the refrigerator for 1-6 hours.

Make the Bruschetta topping

While the chicken is marinating, make the bruschetta.

Finely chop the basil and dice the tomatoes.

In a medium bowl, combine olive oil, balsamic vinegar, and minced garlic and stir to combine.

Add the diced tomatoes and basil and stir to combine.

Season with salt and pepper to taste.

Set aside at room temperature.

Make the toasted bread (optional for serving)

You do not have to serve the bruschetta chicken with bread – however we love to add it as a fun side or way to eat the chicken.

Slice one baguette or loaf of french bread into individual-sized servings.

Spread the bread evenly on a large baking sheet and brush the surface of each piece with olive oil.

Bake in the preheated oven for about 8 minutes, until the bread is toasted but not too hard/crispy. I should be soft to bite into but toasted enough to hold the bruschetta without turning mushy.

Grill the bruschetta chicken

Remove the chicken breasts from the marinade and shake off excess marinade. Lightly sprinkle one side with salt and pepper.

Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.

Assemble

Place the cooked chicken breasts on a serving plate.

Top with prepared bruschetta.

Add parmesan cheese or mozzarella if desired.

Serve

Serve warm with toasted french bread and a side burrata salad. This also pairs well with pesto pasta, lemon pasta salad and a yummy summer fruit salad.

Store

Store leftover bruschetta chicken in an airtight container in the refrigerator for up to 5 days. I do like to store the grilled chicken and bruschetta topping separately, then warm the chicken and add the bruschetta when I’m ready to enjoy the leftovers.

I don’t recommend freezing this recipe because freezing changes the texture of the tomatoes.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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Bruschetta Chicken Recipe

This grilled bruschetta chicken recipe is a healthy, fresh main dish perfect for summertime. Marinated chicken is topped with homemade bruschetta and fresh mozzarella or parmesan cheese.

Course Main Course

Cuisine American, Italian

Diet Gluten Free, Low Calorie, Low Lactose

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 4 Servings

Calories 316kcal

Author Laura

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula

Ingredients

• 2 lbs chicken breasts sliced thin (4 pieces)
• 2 Tablespoons olive oil
• 2 Tablespoons balsamic vinegar
• 1 teaspoon Italian seasoning
• 1 Tablespoon minced garlic
• ¼ teaspoon sea salt
• ¼ teaspoon pepper
• Extra Salt and Pepper for sprinkling

Bruschetta topping

• 1 pound tomatoes (about 3 medium tomatoes)
• ¼ cup fresh basil minced
• 1 Tablespoon olive oil
• 1 Tablespoon balsamic vinegar
• 1 teaspoon minced garlic
• ¼ to ½ teaspoon fine sea salt to taste
• freshly ground black pepper or to taste

Fresh mozzarella or parmesan cheese for serving (optional)

Toasted French bread for serving (Optional)

US Customary – Metric

Instructions

Marinate chicken

• Place chicken breasts into a glass container with a lid or in a plastic bag inside another container (in case the bag leaks).
• In a medium bowl, whisk together olive oil, balsamic vinegar, Italian seasoning, minced garlic, salt and pepper.
• Pour the marinade over the chicken turn to coat the chicken.
• Marinate in the refrigerator for 1-6 hours.

Make the Bruschetta

• While the chicken is marinating, make the bruschetta.
• Finely chop the basil and dice the tomatoes.
• In a medium-sized bowl, combine olive oil, balsamic vinegar, and minced garlic and stir to combine.
• Add the diced tomatoes and basil and stir to combine.
• Season with salt and pepper to taste.
• Set aside at room temperature.

Grill

• Remove the chicken breasts from the marinade and shake off excess marinade. Lightly sprinkle one side with salt and pepper.
• Grill over medium heat for about 5 minutes on the first side, and 3-5 on the second side, until chicken reaches an internal temperature of 160 degrees F.

Assemble

• Place the cooked chicken breasts on a serving plate.
• Top with prepared bruschetta.
• Add parmesan cheese or mozzarella if desired.
• Serve warm with toasted bread.

Video

Notes

To Make Toasted bread (Optional)

1. Preheat oven to 400 degrees F.
2. Slice one baguette or loaf of french bread into individual-sized servings. 
3. Then, spread the bread slices evenly on a large baking sheet and brush the surface of each piece with olive oil.
4. Bake in the preheated oven for about 5-8 minutes, until the bread is toasted but not too hard/crispy. I should be soft to bite into but toasted enough to hold the bruschetta without turning mushy.

To bake the chicken (instead of grill)

After marinating, arrange the chicken breasts in a single layer in a 9×13″ baking dish. Bake at 400 degrees F. for 15-25 minutes, until the chicken reaches an internal temperature of 160 degrees F. Baking time depends on the thickness of your chicken breasts. Top with bruschetta after baking.

Ingredient Substitutions

• Chicken Breasts. Chicken thighs or wings also work well.
• Olive Oil. I don’t recommend substitutes, although if I had to avocado oil would be my top choice.
• Balsamic Vinegar. use a high quality balsamic vinegar. It should be thick and naturally sweet and pour like molasses (not watery at all).
• Minced Garlic. freshly minced or jarred are both great choices.
• Tomatoes. use your favorite variety: Roma, vine-ripened, heirloom, etc.
• Fresh Basil. there are no substitutes for fresh basil! do not leave it out!

Store

Store in an airtight container in the refrigerator for up to 5 days. I do like to store the grilled chicken and bruschetta topping separately, then warm the chicken and add the bruschetta when I’m ready to enjoy the leftovers.

I don’t recommend freezing this recipe because freezing changes the texture of the tomatoes.

Nutrition

Serving: 1serving | Calories: 316kcal | Carbohydrates: 6g | Protein: 49g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 145mg | Sodium: 561mg | Potassium: 1124mg | Fiber: 1g | Sugar: 4g | Vitamin A: 1093IU | Vitamin C: 19mg | Calcium: 29mg | Iron: 1mg

Try these recipes

Pesto Tortellini Recipe

Easy Tomato Bruschetta Recipe

Basil Pesto Sauce

Pasta Primavera Recipe

I got my very first job when I was 14 working at a local pizza restaurant in the suburbs of Chicago. As a result, I am incredibly passionate about good pizza, and BBQ chicken pizza is my all-time favorite variety.

However, ordering BBQ chicken pizza from the shops here in Utah is incredibly disappointing and doesn’t compare at all to what I’m used to in Chicago.

So, I perfected this BBQ chicken pizza recipe (using my homemade pizza dough and homemade pizza sauce). It’s loaded with delicious toppings, BBQ sauce and a combination of mozzarella and cheddar cheeses.

BBQ Chicken Pizza: Ingredients & Substitutions

• Pizza dough. I suggest this homemade pizza dough, but store-bought works well too.
• Pizza Sauce. this is the best homemade pizza sauce! You can use store-bought, if desired.
• BBQ Sauce. Use your favorite sauce. I love this organic BBQ sauce.
• BBQ Chicken. Use either grilled BBQ chicken or shredded crockpot BBQ chicken.
• Red Onion. green onion, white onion and yellow onion all work well.
• Mozzarella/Cheddar cheese. The combination of mozzarella and sharp cheddar makes this pizza extra delicious. Feel free to use only mozzarella if you prefer.
• Optional: sometimes I add finely diced pineapple to the pizza!

How to Make BBQ Chicken Pizza

We have perfected our pizza-making methods, so I will share them with you in this post! Watch the video for further information.

Begin by putting a pizza stone in the oven and preheat the oven to 500 degrees.

Then, roll out the pizza dough into a 14” circle on a piece of parchment paper (for easy transfer to the pizza stone).

Then, spread the pizza sauce evenly over the dough.

Next, spread the barbecue sauce evenly over the pizza sauce.

Then, sprinkle 1 ¾ cups of mozzarella cheese and ¾ cups cheddar cheese over the sauce.

Evenly distribute the chicken, diced onion, and cilantro on top of the cheese.

Then add the remaining ¼ cup cheddar and ¼ cup mozzarella cheese on top of the toppings (this helps hold the pizza together).

Next, use a pizza peel to transfer barbecue chicken pizza on the parchment paper onto the baking stone in the oven.

Bake the bbq chicken pizza in the preheated oven for 12-15 minutes, or until the crust is golden brown and the cheese is melted.

Use the pizza peel to remove the pizza from the oven and transfer it to a wire cooling rack to cool for 5-10 minutes before serving.

Serve

Cut the pizza into 8 to 16 pieces and serve warm. I love dipping bbq chicken pizza in ranch dressing (so good).

I suggest serving this pizza with a salad like burrata salad or kale salad!

Store/Freeze

Let the barbecue chicken pizza cool completely before storing in a single layer in an airtight container. It will last up to 1 week in the refrigerator. You can also freeze it for up to 1 month.

Reheat in the microwave or in the oven set to warm.

Recipe FAQS

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BBQ Chicken Pizza Recipe

This is the best BBQ chicken pizza recipe! Pizza sauce and BBQ sauce are slathered onto homemade pizza dough, then topped with mozzarella and cheddar cheeses, BBQ chicken, red onion and cilantro.

Course dinner, Main Course

Cuisine American, Italian

Diet Low Salt

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

cooling 5 minutes minutes

Total Time 35 minutes minutes

Servings 16 Servings

Calories 91kcal

Author Laura

Cost $8

Equipment

• measuring cups
• measuring spoons
• spatula
• pizza stone
• Pizza Peel
• Pizza scissors
• 14″ Pizza Pan

Ingredients

• Pizza Dough
• ¾ cup Pizza Sauce
• ¼ cup BBQ sauce
• ¾ cup BBQ chicken
• ½ cup red onoin finely diced
• 1 TBS chopped fresh cilantro
• 2 cup mozzarella cheese
• 1 cup cheddar cheese

Instructions

• Put a pizza stone in the oven and preheat the oven to 500 degrees.
• Roll out the pizza dough to a 14” circle on a piece of parchment paper (for easy transfer to the pizza stone).
• Spread pizza sauce, then barbecue sauce evenly over the dough.
• Sprinkle 1 ¾ cups of mozzarella cheese and ¾ cups cheddar cheese over the sauce.
• Evenly distribute the chicken and diced onion, and cilantro (if desired) on top of the cheese.
• Add the remaining ¼ cup cheddar and ¼ cup mozzarella cheese on top of the topping.
• Use a pizza peel to transfer the pizza on the parchment paper onto the baking stone in the oven.
• Bake the pizza in the preheated oven for 14-16 minutes, or until the crust is golden brown and the cheese is melted.
• Use the pizza peel to remove the pizza from the oven and transfer it to a wire cooling rack to cool for 5-10 minutes before serving.
• Cut into pieces and serve warm.

Video

Notes

Ingredient Substitutions

• Pizza dough. I suggest this homemade pizza dough, but store-bought works well too.
• Pizza Sauce. this is the best homemade pizza sauce! You can use store-bought, if desired.
• BBQ Sauce. Use your favorite sauce. I love this organic BBQ sauce.
• BBQ Chicken. Use either grilled BBQ chicken or shredded crockpot BBQ chicken.
• Red Onion. green onion, white onion and yellow onion all work well.
• Mozzarella/Cheddar cheese. The combination of mozzarella and sharp cheddar makes this pizza extra delicious. Feel free to use only mozzarella if you prefer.
• Optional: sometimes I add finely diced pineapple to the pizza!

Store/Freeze

Let the pizza cool completely before storing in a single layer in an airtight container. It will last up to 1 week in the refrigerator. You can also freeze it for up to 1 month.

Reheat in the microwave or in the oven set to warm.

Nutrition

Serving: 1piece | Calories: 91kcal | Carbohydrates: 3g | Protein: 6g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 2g | Trans Fat: 0.001g | Cholesterol: 23mg | Sodium: 243mg | Potassium: 94mg | Fiber: 0.3g | Sugar: 2g | Vitamin A: 229IU | Vitamin C: 1mg | Calcium: 125mg | Iron: 0.2mg

Related REcipes

BBQ Chicken Marinade

Easy Homemade Pizza Dough Recipe

Easy Homemade Pizza Sauce Recipe (5- Minutes)

Crockpot BBQ Chicken

This BBQ chicken salad is one of my all-time favorite dinner recipes. It’s my choice when I’m craving a hearty, savory dinner that’s still healthy and satisfying.

Made with fresh cornbread croutons and homemade ranch dressing, this bbq chicken salad is my version of comfort food!

In this recipe, BBQ chicken (either grilled BBQ chicken or crockpot bbq chicken), is served on top of a bed of greens loaded with toasted corn, green onions, cilantro, croutons, avocado and more.

Toss it with this homemade ranch dressing or this avocado dressing for an irresistible salad you’ll make on repeat.

BBQ Chicken Salad: Ingredients & Substitutions

• Barbecue chicken. I suggest using either this crockpot BBQ chicken or this grilled BBQ chicken recipe!
• Spring mix. Choose your favorite lettuce: romaine, iceberg, baby spinach, etc.
• Carrot/Cucumber. Choose your favorite veggies. Some suggestions include bell peppers, broccoli, etc.
• Green onions. Red onions are a great substitute.
• Croutons. I suggest making these homemade croutons, or my absolute favorite choice with this salad are these cornbread croutons.
• Toasted corn. You can just use leftover corn on the cob (cut off the cob, of course), or warm up some frozen corn in the microwave. However, toasting it with butter takes the flavor the the next level!
• Ranch dressing. use this ranch dressing mix to make your own homemade dressing, or choose your favorite store-bought variety. You can also use this avocado dressing, homemade

How to Make BBQ Chicken Salad

Let’s walk through how to make the best barbecue chicken salad! I have seriously perfected this salad over the years because it’s my favorite! So I promise if you follow the recipe you will love it! Don’t forget to watch the video.

Prepare the BBQ chicken

Make the BBQ chicken – use this grilled BBQ chicken recipe (note, the chicken needs to marinate) or this Crockpot BBQ Chicken recipe.

Toast the Corn

The toasted corn is key to making a delicious BBQ chicken salad that stands out from the rest. Begin by cooking the corn with 1 Tablespoon of butter over medium-high heat until lightly browned.

Once browned, sprinkle with sea salt. Then set it aside to use on the salad.

Assemble the BBQ Chicken Salad:

Once the chicken and corn are ready, it’s time to assemble the salad.

Combine the lettuce, carrot, green onions cucumber, and cilantro and toasted corn in a large salad bowl, reserving about 1 tablespoon of each ingredient to use to garnish the top, toss to combine.

Then toss the salad with your dressing of choice. Mine is always ranch dressing, however this avocado dressing tastes amazing on this salad.

Finally, top the bbq chicken salad with the remaining ingredients and sliced or shredded BBQ chicken and serve!

Or make individual servings

I like to serve this barbecue chicken salad in individual portions so guests can make it their own.

To do this, combine all the salad ingredients in a large serving bowl besides the dressing and BBQ chicken.

Then let guests/family members build and dress their BBQ chicken salads individually. I prefer this because undressed salad keeps better and longer than dressed, so we can enjoy leftovers for a day or two after we make it!

Serve

What I love about this recipe is that it’s an entire meal all on its own. So I suggest serving it as a main dish (especially if you make homemade croutons or cornbread croutons).

You can serve it with other sides like homemade pretzel bread or no knead bread. I like to make a large bowl of this summer fruit salad to serve on the side as well!

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the BBQ chicken salad is undressed, 1-2 if it is dressed.

I suggest storing the salad and chicken separately so you can warm up the BBQ chicken before using it to make a leftover salad.

Recipe FAQs

If you make and love our recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along with us on Instagram, Pinterest, Facebook, and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so we can your creations!

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BBQ Chicken Salad Recipe

This BBQ chicken salad is better than any restaurant! Flavorful BBQ chicken, carrots, toasted corn, avocado, green onions, croutons and more combine to make the best barbecue chicken salad ever!

Course Main Course, Salad

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 Servings

Calories 238kcal

Author Laura

Equipment

• measuring spoons
• measuring cups

Ingredients

• 2 lbs BBQ Chicken* (cooked)
• 5 oz spring mix or romaine lettuce
• 1 large carrot shredded
• 4 green onions sliced thin
• 1 cucumber peeled and diced
• ¼ cup cilantro
• 1 avocado diced
• 1 cup croutons

Toasted Corn

• 1 ½ cups corn frozen or fresh cut off the cob.
• 1 TBS salted butter
• ¼ tsp sea salt

Ranch Dressing (or your preferred dressing)

Instructions

Prepare the BBQ chicken

• Make the BBQ chicken – use this grilled BBQ chicken recipe (note, the chicken needs to marinade) or this Crockpot BBQ Chicken recipe (https://joyfoodsunshine.com/crockpot-bbq-chicken/) .

Toast the corn

• Cook corn with 1 TBS butter over medium-high heat until lightly browned.
• Once browned, sprinkle with sea salt.
• Set aside to use on the salad.

Assemble the salad:

• Combine lettuce, carrot, green onions cucumber, and cilantro and toasted corn in a large salad bowl, reserving about 1 TBS of each ingredient to use to garnish the top, toss to combine.
• Toss the dressing of your choice like avocado dressing or ranch dressing.
• Top with remaining ingredients and sliced or shredded BBQ chicken.**

Video

Notes

*Use either this crockpot BBQ chicken or this grilled BBQ chicken recipe!

Serving

**You can serve this as one large salad, or in individual portions (my preference) and let your guests dress their own salad.

Ingredient Substitutions 

• Spring mix. Choose your favorite lettuce: romaine, iceberg, baby spinach, etc.
• Carrot/Cucumber. Choose your favorite veggies. Some suggestions include bell peppers, broccoli, etc.
• Green onions. Red onions are a great substitute.
• Croutons. I suggest making these homemade croutons, or my absolute favorite choice with this salad are these cornbread croutons.
• Toasted corn. You can just use leftover corn on the cob (cut off the cob, of course), or warm up some frozen corn in the microwave. However, toasting it with butter takes the flavor the the next level!
• Ranch dressing. use this ranch dressing mix to make your own homemade dressing, or choose your favorite store-bought variety. You can also use this avocado dressing.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days if the BBQ chicken salad is undressed, 1-2 if it is dressed.

I suggest storing the salad and chicken separately so you can warm up the BBQ chicken before using it to make a leftover salad.

Nutrition

Serving: 1.5cups | Calories: 238kcal | Carbohydrates: 14g | Protein: 27g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 76mg | Sodium: 255mg | Potassium: 735mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1786IU | Vitamin C: 12mg | Calcium: 28mg | Iron: 1mg

Try These Recipes!

Crockpot BBQ Chicken

BBQ Chicken Pizza

BBQ Chicken Marinade

Ranch Dressing Mix (Ranch Seasoning)