Classic Eggplant Parmesan Flavorful and Easy Recipe
Are you ready to elevate your dinner game? Classic Eggplant Parmesan is both flavorful and easy to make! I’m excited
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![For a great Chicken Zoodle Soup, you need some key items. Start with: - 1 pound boneless, skinless chicken breasts - 2 medium zucchinis, spiralized into noodles (zoodles) - 4 cups chicken broth - 1 medium onion, diced - 2 cloves garlic, minced - 2 medium carrots, sliced - 1 cup celery, sliced These ingredients form the base of your tasty soup. The chicken gives it heartiness, while the zoodles add a fun twist. Next, we need a few seasonings to enhance the flavor: - 1 teaspoon dried thyme - 1 teaspoon dried oregano - Salt and pepper to taste - 2 tablespoons olive oil The olive oil helps to sauté the veggies. Thyme and oregano bring warmth and depth to the dish. Finally, don’t forget the garnishes: - Fresh parsley, chopped (for garnish) - Optional toppings like grated cheese or avocado These additions can elevate your soup. Fresh parsley adds color and a pop of flavor, making your dish look and taste amazing. For the full recipe, check the [Full Recipe]. How to spiralize zucchini To make zoodles, start with clean zucchinis. Cut off both ends. Use a spiralizer to create thin noodles. If you don’t have a spiralizer, a vegetable peeler works too. Just peel long strips until you reach the seeds. Set the zoodles aside. They will cook quickly later. How to prepare chicken breasts Take one pound of boneless, skinless chicken breasts. Rinse them under cold water and pat them dry. Cut any excess fat away. You can season them with salt and pepper. This adds flavor before cooking. Sautéing vegetables In a large pot, heat two tablespoons of olive oil over medium heat. Add one diced onion and two minced garlic cloves. Cook until the onion is soft and clear, about three to four minutes. Then, add two sliced carrots and one cup of sliced celery. Stir them for five minutes. They should soften but not be mushy. Adding broth and chicken Now, pour in four cups of chicken broth. Bring this mixture to a boil, then lower the heat. Carefully add the prepared chicken breasts. Cover the pot and let it simmer for about twenty minutes. Check the chicken to make sure it’s cooked through. Shredding chicken After cooking, remove the chicken from the pot. Use two forks to shred it into smaller pieces. This adds a nice texture to the soup. Return the shredded chicken back into the pot. Integrating zoodles Next, stir in your spiralized zucchini. Let it simmer for three to four minutes. This helps the zoodles stay crisp. Taste the soup and adjust the seasoning if needed. Now, it’s ready to serve! For the full recipe, check out [Full Recipe]. For a richer taste, try adding a splash of lemon juice. It brightens the soup and balances the flavors. Fresh herbs, like basil or dill, add depth, too. Adjust salt and pepper to your liking. Taste as you go, and don't be shy about tweaking the spices. This keeps the broth flavorful. To avoid mushy zoodles, add them last. They only need a few minutes to cook. If you spiralize them too early, they can get soggy. When cooking chicken, use medium heat for even cooking. This helps keep it juicy and tender. Shred it after cooking for a nice texture. For sides, serve the soup with crusty bread or a fresh salad. A light side balances the meal well. To present the soup, use a bowl with a fun shape. Top with fresh parsley for pop and color. This makes your soup look as good as it tastes. For the full recipe, check the main article above. {{image_2}} You can change up your chicken zoodle soup to fit your taste. One fun way is to add different veggies. Try sliced bell peppers or chopped kale. These add great flavor and color. You can also use spiralized butternut squash instead of zucchini. It gives a sweet taste and pairs well with the broth. If you want to switch proteins, there are many options. You can use turkey or even cooked shrimp. For a vegetarian version, try chickpeas or tofu. These options keep the dish hearty while fitting your diet needs. To make the soup even better, you can add spices or herbs. A pinch of red pepper flakes gives it a kick. Fresh herbs like basil or cilantro add a fresh twist. You can also include optional tangy ingredients like lemon juice or lime juice. These brighten up the soup and give it a nice zing. For the full recipe, check out [Full Recipe]. To store leftovers, let the soup cool down first. Place the soup in an airtight container. This helps keep it fresh. Use a container that’s easy to seal. Glass containers work great. They don’t stain and are easy to clean. If you have any soup left, it can stay in the fridge for up to three days. You can freeze chicken zoodle soup for later enjoyment. Use a freezer-safe container to prevent freezer burn. Make sure to leave some space at the top. The soup will expand as it freezes. When you want to enjoy it, move it to the fridge to thaw overnight. Reheat the soup on low heat. Add a splash of broth if it seems too thick. Chicken zoodle soup lasts for about three days in the fridge. After that, it may not taste as good. Signs of spoilage include a sour smell or strange color. If you see any mold, throw it away. Always trust your senses when checking for freshness. Can I make Chicken Zoodle Soup ahead of time? Yes, you can make this soup ahead of time. Just store it in the fridge. The flavors will blend well. However, I suggest adding the zoodles just before serving. This keeps them fresh and firm. Can I use frozen zucchini noodles? You can use frozen zucchini noodles. They save time and are handy. Just remember to thaw them first. Add them near the end of cooking to avoid mushiness. Is Chicken Zoodle Soup healthy? Yes, Chicken Zoodle Soup is quite healthy. It uses lean chicken and lots of veggies. Zoodles replace pasta, making it lower in carbs. This soup is rich in vitamins and minerals. What is the calorie count? The calorie count for one serving is about 200 calories. This can vary based on the ingredients you use. It’s a great meal option if you watch your calories. Can I cook zoodles in the soup too long? Yes, if you cook zoodles too long, they get mushy. I recommend simmering them for just 3-4 minutes. This keeps them tender yet firm, which is key for great texture. What is the best broth for flavor? A good quality chicken broth works best. If you want more flavor, try homemade broth. You can also use low-sodium broth to control the salt. Making Chicken Zoodle Soup is simple and fun. We covered the main ingredients like chicken and zucchini. You learned how to prepare and cook everything, plus tips to boost flavor. I shared variations for different diets and how to store leftovers. This dish is not just healthy; it’s flavorful and versatile. Get creative and enjoy your cooking adventure. You now have the tools to make a delicious meal for anyone. Enjoy every bite!](https://lisadishes.com/wp-content/uploads/2025/06/5541c332-b967-4204-ab35-4645ad79cc20.webp)
Chicken Zoodle Soup Flavorful and Easy Recipe
Looking for a cozy meal that’s easy and tasty? You’ve found it! My Chicken Zoodle Soup combines tender chicken, fresh
Chicken Parmesan Meatballs Flavorful and Easy Recipe
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![- 20 jumbo pasta shells - 2 cups fresh spinach, chopped - 1 cup ricotta cheese - 1 cup mozzarella cheese, shredded - 1/2 cup Parmesan cheese, grated - 1 egg, beaten - 1 teaspoon garlic powder - 1 teaspoon onion powder - Salt and pepper to taste - 3 cups marinara sauce - Fresh basil leaves, for garnish You will need 20 jumbo pasta shells for this dish. They are the perfect size for stuffing. I love using fresh spinach, about 2 cups chopped. It adds color and nutrients. Ricotta cheese gives a creamy texture; you’ll need 1 cup. Mozzarella cheese, 1 cup, melts beautifully on top. Add 1/2 cup of grated Parmesan cheese for extra flavor. To hold everything together, you need 1 beaten egg. A teaspoon each of garlic powder and onion powder adds great taste. Don’t forget salt and pepper to taste! Finally, you will need 3 cups of marinara sauce to soak the shells. Fresh basil leaves are great for garnish and add a nice touch. - Calories per serving: Around 350 calories - Macronutrient breakdown: Approximately 15g protein, 20g fat, 30g carbs - Dietary restrictions: Contains dairy and gluten This dish packs about 350 calories per serving. It has around 15 grams of protein from the cheeses and egg. The fat content is about 20 grams, mostly from cheese. Carbohydrates come from the pasta and sauce, adding up to 30 grams. Keep in mind, this dish contains dairy and gluten. Adjust the recipe if you have any dietary needs. For the full recipe, visit the link provided. - Preheat the oven to 375°F (190°C). This step ensures your dish cooks evenly. - Cook jumbo pasta shells according to package directions until al dente. Drain them well and set aside to cool. This makes them easier to handle. - In a large bowl, combine the chopped spinach, ricotta cheese, half of the mozzarella, and half of the Parmesan. This mix will be creamy and rich. - Add the beaten egg, garlic powder, onion powder, salt, and pepper. Mix until well combined. This filling packs lots of flavor. - Generously stuff each cooked pasta shell with the spinach and ricotta mixture. Place them in a 9x13-inch baking dish, open side up. This makes for a pretty presentation. - Spread 1 cup of marinara sauce on the bottom of the dish. This keeps the shells moist. - Pour the remaining marinara sauce evenly over the stuffed shells. - Sprinkle the rest of the mozzarella and Parmesan cheeses on top. This will create a delicious, bubbly crust when baked. For complete details on cooking times and servings, refer to the Full Recipe. To keep your shells intact, cook them just right. Do not overcook them. Follow the package time closely. Al dente shells hold the filling better. Once drained, cool them in cold water. This helps them firm up. For perfect cheese melting, layer your mozzarella and Parmesan well. Spread them evenly over the shells. Cover the dish with foil for the first 25 minutes. This traps steam and helps the cheese melt. Remove the foil to brown the cheese in the last 10 minutes. These stuffed shells pair well with a fresh salad or crusty bread. A light green salad adds crunch and color. A simple olive oil and vinegar dressing works great. Serve garlic bread on the side for a cozy meal. For wine, a crisp white like Pinot Grigio is perfect. It balances the rich cheese. If you prefer red, a light Chianti won’t overpower the dish. You can freeze unbaked shells for later. After stuffing, place them in a freezer-safe dish. Cover well with plastic wrap. When you’re ready to bake, just add a bit more sauce and bake longer. Store cooked leftovers in an airtight container. They last up to three days in the fridge. Reheat in the oven for best results. Use a bit of sauce to keep them moist. [Full Recipe] {{image_2}} You can easily switch up the greens in your stuffed shells. Kale or chard work great if you want new flavors. Both are healthy and add a nice crunch. If you want a vegan version, try using tofu instead of ricotta. You can also use vegan cheese for the filling. This keeps the dish creamy without dairy. Adding meats can take your stuffed shells to the next level. Ground turkey or sausage adds a savory kick. You can also mix in more veggies. Chopped mushrooms or bell peppers blend well with the filling. This makes the dish heartier and adds more nutrients. While marinara is a classic choice, trying different sauces can change the game. A creamy white sauce gives a rich taste. You can make it with butter, flour, and milk. Pesto sauce is another tasty option. It adds a fresh, herby flavor that pairs well with spinach and ricotta. For the full recipe, refer to the Cheesy Spinach & Ricotta Shells section. To keep your stuffed shells fresh, store them in an airtight container. This method helps keep moisture in and prevents drying out. If you place them in the fridge, they will last about 3 to 5 days. Always cool the shells before sealing them away. This step prevents condensation, which can make the shells soggy. If you want to save your stuffed shells for later, freezing is a great option. Start by letting them cool completely. Then, place them in a freezer-safe container or a zip-top bag. Make sure to remove as much air as possible to avoid freezer burn. They can stay good for up to 3 months. When you're ready to eat, simply thaw them in the fridge overnight. Heat them in the oven at 350°F (175°C) until warmed through. Choosing the right storage container matters. Glass containers are sturdy and don’t hold odors. They are also great for reheating in the oven. Plastic containers are lighter and easier to store but may warp over time. Use BPA-free plastic for safety. Both options work well, so pick what suits you! Spinach and ricotta stuffed shells last about 3 to 5 days in the fridge. Store them in an airtight container. This keeps the shells fresh and safe to eat. Remember to let them cool before sealing. Yes, you can use fresh cheese. Using fresh cheese can give your dish a rich taste. Just remember to drain any excess moisture. This helps avoid watery shells. A simple, homemade marinara sauce works best for stuffed shells. Look for a sauce with fresh tomatoes and herbs. You can also use store-bought sauce if it’s high quality. Yes, you can easily make this dish gluten-free. Simply use gluten-free jumbo pasta shells. Many brands offer good options that taste great. Just check the cooking times as they may vary. You know the shells are perfect when the cheese is bubbly and golden. The edges of the shells should be slightly crisp, too. A cooking time of about 35 to 40 minutes should do the trick. You can refer to the Full Recipe for exact timings. Spinach and Ricotta Stuffed Shells are both tasty and easy to make. You learned how to prepare the shells, mix the filling, and assemble the dish with layers of sauce. I shared key tips for cooking and serving. You can even make it ahead or try different flavors. Store leftovers correctly for the best taste. This dish is versatile and can suit many diets. Whether it's a family dinner or a special occasion, enjoy your stuffed shells!](https://lisadishes.com/wp-content/uploads/2025/06/2f93ad11-cd07-4d55-9b42-780e399a317c.webp)
Spinach and Ricotta Stuffed Shells Hearty and Flavorful
If you crave a hearty and flavorful meal, spinach and ricotta stuffed shells are your answer. These jumbo shells, loaded
