This creamy garlic-parmesan chicken thigh recipe is made in one skillet using simple ingredients. An easy, low-carb dinner idea that’s perfect for busy nights.

Ingredient amounts and entire recipe directions in recipe card below with print option!

Angie’s Kitchen Notes:

• Chicken thighs are extra forgiving and stay juicy, but chicken breasts work too
• The sauce thickens as it cools, so don’t worry if it seems thin at first
• This reheats best gently on the stovetop or in short microwave bursts

Swaps

• Chicken breasts can be used instead of thighs, but reduce the simmer time to keep them from drying out
• Half-and-half works if you don’t have heavy cream, though the sauce will be slightly thinner
• Fresh spinach can be swapped for broccoli or added at the end for extra greens
• Romano cheese can be used in place of Parmesan for a sharper flavor

Shortcuts

• Use pre-minced garlic to save time
• Steam the broccoli in the microwave while the chicken simmers
• Grated Parmesan melts faster than shredded and keeps the sauce smooth
• Skip browning both sides if you’re really pressed for time — one good sear still adds flavor

When I’m Tired…

• I don’t measure the sauce ingredients perfectly — this recipe is very forgiving
• I keep the heat low and let it simmer while I clean up a little
• Sometimes I serve this straight from the skillet with a spoon and call it done
• Leftovers go straight into a container, so tomorrow’s lunch is already handled

What to Serve with Garlic Parmesan Chicken Thighs:

• Steamed broccoli
• Cauliflower rice
• Zucchini noodles
• A simple side salad

Storage and Leftovers

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stovetop or in the microwave until warmed through.

MORE Chicken Recipes:

• Air Fryer BBQ Teriyaki Chicken
• Alfredo Cajun Cream Sauce Chicken Thighs and Wild Rice
• Teriyaki Chicken Foil Packets

Creamy Garlic Parmesan Chicken Thighs

Creamy Garlic Parmesan Chicken Thighs

Yield: 4 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This creamy garlic parmesan chicken thigh recipe is made in one skillet using simple ingredients. An easy, low-carb dinner idea that’s perfect for busy nights.

Print

Ingredients

• 1½–2 pounds boneless, skinless chicken thighs
• 1 teaspoon salt
• ½ teaspoon black pepper
• 2 teaspoon Italian seasoning
• 2 tablespoons butter
• 1 tablespoon minced garlic
• ½ cup chicken broth
• 1 cup heavy whipping cream
• 1 cup grated Parmesan cheese
• handful of fresh spinach

Instructions

Pat chicken thighs dry and season both sides with salt, pepper, and Italian seasoning.
Heat a large skillet over medium heat and melt the butter.
Add chicken thighs and cook for 4–5 minutes per side until golden brown. Remove from the skillet and set aside.
Add garlic to the skillet and cook for 30 seconds until fragrant.
Pour in chicken broth and scrape up any browned bits from the bottom of the pan.
Stir in heavy cream and bring to a gentle simmer.
Add Parmesan cheese and stir until melted and smooth.
Return chicken to the skillet, spoon sauce over the top, reduce heat to low, cover, and simmer for 10–15 minutes until chicken is cooked through.
Add spinach during the last minute or so of cooking until tender and wilted.
Serve hot with extra sauce spooned over the chicken.

Notes

I like to seve this with broccoli .

Chicken thighs stay juicy and are more forgiving than chicken breasts

Sauce will thicken as it cools

Serve with cauliflower rice or on its own for a low-carb meal

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes & #shoppinbuggyrecipes

We love to see what you’re making from the blog! 

The post Creamy Garlic Parmesan Chicken Thighs appeared first on Shoppin' Buggy Recipes.

If you grew up loving Hamburger Helper, this semi-homemade twist is going to be your new weeknight favorite! My son has always loved Hamburger Helper, he calls it “cheesy beef and noodles”, and corn is one of his favorite veggies. So I thought it would be fun to give one of his favorite dinners a little upgrade into a cheesy taco pasta!

This Easy One-Pan Taco Hamburger Helper takes that nostalgic boxed mix and turns it into a creamy, flavorful skillet meal with a fun taco-inspired twist. It’s rich, hearty, cheesy-tasting from the creamy sauce, and packed with family-friendly flavor, all in under 30 minutes!

Why You’ll Love This Recipe

• Easy, one-pan dinner: Everything cooks in the same skillet for easy cleanup.
• Semi Homemade shortcut: Start with a Hamburger Helper box and a few pantry staples for a fast, comforting meal.
• Creamy and flavorful: The heavy cream and taco seasoning make the sauce rich and delicious.
• Family-approved: Kids and adults will love the cozy taco flavor twist.
• Customizable: Add black beans, bell peppers, or top with shredded cheese — make it your own!

Ingredients For This Hamburger Helper with A Taco Twist:

• 1 pound ground beef
• 1 box Hamburger Helper mix (I used Cheeseburger Macaroni, but any flavor works)
• 1 ¼ cups water (plus extra if needed) – you could also use beef broth instead
• 2 cups heavy cream (instead of milk)
• 1 (1 oz) packet taco seasoning
• 1 (15–16 oz) can diced tomatoes, undrained
• 1 cup frozen corn
• 1 cup frozen peas
• Salt, to taste (optional)

Ingredient amounts and entire recipe directions in recipe card below with print option!

Angie’s Semi Homemade Suggestions:

• You can jazz this up even more by sprinkling on shredded cheddar, your favorite taco toppings before serving or a handful of crushed tortilla chips for a crunchy taco hamburger helper. It gives that extra “taco night” vibe, and if you have picky eaters, melted cheese never hurts. Shredded cheddar cheese or Monterey jack would be great.
• Also a bit of sour cream and salsa with slices of fresh avocado would be great
• We don’t use onion in our recipes because Thomas is allergic but you could also sauté some onions with the beef if you wanted.
• To use homemade taco seasoning in this recipe, just remove the packet and use 2 tablespoons of your homemade seasoning.

What to Serve with Taco Hamburger Helper:

• side salad or roasted veggies
• Warm tortillas or cornbread
• Or just enjoy it by itself as a full meal in one pan

Storage and Leftovers

Store any leftovers in an airtight container in the fridge for up to 3 days. Reheat on the stovetop or in the microwave. When reheating it, you may want to add a splash of milk or water to loosen up the sauce.

Want to try this taco update with a homemade version? I also have a recipe on BigBearsWife.com for a homemade taco hamburger helper if you’d like to try that.

MORE Pasta Recipes:

• Pesto Alfredo Cheese Tortellini
• Cajun Alfredo Chicken Pasta
• 5 Ingredient Pesto Pea Pasta

Easy One-Pan Taco Hamburger Helper

Easy One-Pan Taco Hamburger Helper

Yield: 4–5 servings

Prep Time: 5 minutes

Cook Time: 25 minutes

Total Time: 30 minutes

This Easy One-Pan Taco Hamburger Helper is a creamy, flavorful, semi homemade dinner made with Hamburger Helper, taco seasoning, and a few pantry staples. The perfect quick and easy comfort food for busy weeknights!

Print

Ingredients

• 1 pound ground beef
• 1 box Hamburger Helper mix (Cheeseburger Macaroni works great!)
• 1 ¼ cups water (plus extra if needed)
• 2 cups heavy cream (instead of milk)
• 1 (1 oz) packet taco seasoning
• 1 (15–16 oz) can diced tomatoes, undrained
• 1 cup frozen corn
• 1 cup frozen peas
• Salt, to taste (optional)

Instructions

Step 1: Brown the beef

In a large skillet, cook the ground beef over medium heat until fully browned. Drain the grease (or blot it with a paper towel like I do!).

Step 2: Add the pasta and sauce

Add the Hamburger Helper pasta, the seasoning packet from the box, water, and heavy cream. Stir until everything is combined.

Step 3: Add the flavor

Stir in the taco seasoning, diced tomatoes with juices, frozen corn, and peas. Mix well.

Step 4: Cook and simmer

Cover the skillet and bring to a boil. Reduce heat to low and let it simmer for about 10 minutes, stirring occasionally so nothing sticks.

Step 5: Finish and serve

If the pasta isn’t quite tender, add a splash of water and cook for about 5 more minutes. Taste and add a little salt if needed. Serve warm and enjoy!

Notes

Try sprinkling some shredded cheese or crushed tortilla chips on top before serving.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

The post Easy One-Pan Taco Hamburger Helper appeared first on Shoppin' Buggy Recipes.

Ingredient amounts and entire recipe directions in recipe card below with print option!

This semi-homemade tortellini recipe is packed with pantry-friendly ingredients and perfect for busy families or anyone craving a cozy pasta night.

Other Pasta Shapes You Can Use in Pesto Alfredo

Pasta Swaps & Variations:

No cheese tortellini on hand? No problem! This recipe is super flexible. Try these other pasta shapes that pair perfectly with the creamy pesto Alfredo sauce:

• Ravioli – Cheese or spinach ravioli adds a cozy, stuffed twist.
• Farfalle (Bowties) – Fun, kid-friendly, and great for scooping sauce.
• Penne or Rigatoni – Classic short pastas that hold creamy sauces beautifully.
• Fusilli or Rotini – All those spirals catch the pesto Alfredo like a dream.
• Cavatappi – Chewy and curly—perfect for a saucy pasta night.
• Orecchiette – “Little ears” that hug peas and cheese in every bite.
• Gnocchi – Not a pasta, but absolutely amazing with creamy sauces!

Pro tip: Just cook your pasta until al dente, then toss it right into the sauce with the peas and Parmesan—just like you would with the tortellini.

The combo of jarred Alfredo and pesto makes a velvety, flavor-packed sauce with zero effort. Don’t feel like you’re “cheating” by not making your own sauce—it’s about working smarter, not harder. Your weeknight dinner deserves to be both easy and delicious.

If you try this Pesto Alfredo Cheese Tortellini, tag me on Instagram or drop a comment below—I love seeing your creations!

Frequently Asked Questions:

Can I make this ahead of time?

Yes! It reheats beautifully. Just store leftovers in an airtight container in the fridge for up to 3 days. Add a splash of milk when reheating to loosen the sauce.

Can I freeze this?

You can! Let it cool completely, then freeze in portions. Thaw overnight in the fridge and reheat gently on the stove with a little extra sauce or broth.

Is this recipe vegetarian?

Yes, as long as your Alfredo and pesto are meat-free (check labels!).

What to Serve With It:

• Garlic breadsticks
• Side salad with balsamic or lemon vinaigrette
• Roasted veggies like broccoli or asparagus

More Tortellini Recipes:

• Semi Homemade Chicken Parmesan Tortellini
• Tortellini Soup
• Baked Cheesy Tortellini Casserole
• Easy Caprese Pasta Salad

More Pesto Recipes:

• 5 Ingredient Pesto Pea Pasta
• Spinach and Tomato Pesto Flatbread Pizza

Pesto Alfredo Cheese Tortellini

Pesto Alfredo Cheese Tortellini

Yield: 4 cups

Prep Time: 5 minutes

Cook Time: 15 minutes

Total Time: 20 minutes

Creamy, comforting, and loaded with flavor—this Pesto Alfredo Cheese Tortellini is everything you want in a quick weeknight dinner. It’s rich and cheesy, comes together in under 30 minutes, and gets a little veggie boost from sweet green peas. Best part? It’s made with just a handful of grocery store staples. This is Semi Homemade Recipes at its very best!

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Ingredients

• 9 oz refrigerated cheese tortellini
• 16 oz jarred Alfredo sauce
• 1/2 cup basil pesto
• 2 cups frozen peas
• 1/4 cup grated Parmesan cheese
• Salt, for the pasta water
• Optional: fresh chopped parsley, for garnish

Instructions

1. Cook the tortellini: Bring a large pot of salted water to a boil. Add the cheese tortellini and cook according to the package (about 3–5 minutes).
2. Toss in the frozen peas during the last minute. Drain and set aside.
3. Make the sauce: In the same pot, combine Alfredo sauce and basil pesto. Stir over medium heat until smooth and warmed through—this creates a luscious, creamy pesto Alfredo sauce.
4. Mix it all together: Add the tortellini and peas to the sauce and stir to coat.
5. Sprinkle in the Parmesan cheese and simmer for 2–3 minutes until the sauce slightly thickens.
6. Serve & garnish: Plate it up, add a little fresh parsley, and extra Parmesan if you’re feeling fancy.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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Print

Ingredients

• 16 ounces Alfredo Sauce
• 1/2 cup Buffalo Sauce
• 2 cups cooked shredded chicken
• 9 ounces refrigerated cheese tortellini
• Optional sprinkle of fresh parsley for color

Instructions

1. Add alfredo sauce and buffalo sauce to a medium saucepan.
2. Heat on medium heat until warm.
3. Bring a pot of salted water to a boil.
4. Once the water is boiling, add refrigerated cheese tortellini.
5. Cook according to package directions. About 5-7 minutes.
6. Add shredded chicken to the buffalo sauce mixture and stir to combine.
7. Once the pasta is cooked, drain and add pasta to the sauce.
8. Stir to combine.
9. Once heated throughout, it's time to serve.
10. Optional sprinkle of fresh parsley for color.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love it? Pin It!

The post Buffalo Chicken Cheese Tortellini appeared first on Shoppin' Buggy Recipes.

]]> https://semihomemaderecipes.com/buffalo-chicken-cheese-tortellini/feed/ 0 https://semihomemaderecipes.com/teriyaki-shrimp-foil-packets/ https://semihomemaderecipes.com/teriyaki-shrimp-foil-packets/#respond Wed, 10 Jul 2024 16:49:44 +0000 https://semihomemaderecipes.com/?p=4373 Looking for an easy and delicious dinner idea? Look no further than these teriyaki shrimp foil packets. With minimal prep and cleanup, this recipe is a lifesaver for busy nights when you want a flavorful meal without the fuss. With simple ingredients and step-by-step instructions, you'll be enjoying a mouthwatering meal in no time.

The post Teriyaki Shrimp Foil Packets appeared first on Shoppin' Buggy Recipes.

]]> Looking for an easy and delicious dinner idea? Look no further than these teriyaki shrimp foil packets. With minimal prep and cleanup, this recipe is a lifesaver for busy nights when you want a flavorful meal without the fuss. With simple ingredients and step-by-step instructions, you’ll be enjoying a mouthwatering meal in no time.

Jump to Recipe

Pin this Recipe

I’m a sucker for shrimp! I love it and I love how it can be used in all kind of dishes.

We went to the beach the other weekend and I ate shrimp every day we were there. We had peel and eat shrimp, grilled shrimp, fried jumbo shrimp and popcorn shrimp. Every day I was there, I ended up having shrimp for at least one meal, and I was perfectly ok with that.

I also love easy meals / quick dinners. So when I was brain storming some ideas for shrimp recipes, I though of my favorite Teriyaki Chicken Foil Packets and thought that a shrimp version would be great!

I was right!

Ingredients For Teriyaki Shrimp Foil Packets:

• 10 ounce bag frozen broccoli, thawed
• 14.5 oz can sliced carrots, drained
• 16 ounces sliced mushrooms
• 16 ounces Extra Large Raw Shrimp*, peeled and deveined
• 1 teaspoon sesame seeds
• Salt
• Pepper
• 1 cup of teriyaki sauce – I use Kikkoman Teriyaki Baste & Glaze Sauce
• Aluminum Foil

*Extra Large Shrimp is 26-30 shrimp per pound

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For These Teriyaki Shrimp Foil Packets?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Broccoli – Fresh that has been blanched or Thawed from Frozen will work

Mushrooms – I’ve used white and baby bellas. Your favorite will work!

Sliced carrots – whatever canned version you want. I like the canned because they’re already cooked/soft. You could also use like a steamer bag version.

Shrimp – I used Food Lion brand, frozen shrimp that I thawed and deveined

Sesame seeds – any brand is fine

Salt – any brand is fine

Pepper – any brand is fine

Teriyaki sauce – I use Kikkoman Teriyaki Baste & Glaze Sauce

Aluminum Foil – any brand is fine, but I really love the foil sheets

How To Make Teriyaki Shrimp Foil Packets:

1. First, start by preheating the oven to 425F.

2. Next, we’re going to create the foil packets for our shrimp.
   
   To prepare the foil packets, tear off six (6) large sheets of aluminum foil (about 12×18 inches each). I also normally use my hand as a guide, you’ll need space for the veggies and shrimp plus enough foil to pull up around shrimp to create a foil packet.
   

3. I also like to put these on a rimmed baking sheet incase any of the sauce leaks out of the foil packets while these are in the oven.

4. In a large bowl, combine the thawed broccoli, sliced carrots, sliced mushrooms, and raw shrimp

5. Add Teriyaki sauce and sesame seeds. Stir well to combine.

6. Add a few dashes of salt and pepper to the mixture and stir to combine.
   
   I didn’t add measurement amounts for the salt and pepper because it’s really just a personal preference on how much or how little you add for this dish. I normally find that a few dashes of each works out perfectly.
   

7. Divide the veggie and shrimp mixture evenly between each piece of foil.

8. Pull foil edges up to the center and then crimp the edges together to loosely seal foil packets.
   

9. Bake in preheated oven for 15-20 minutes or until shrimp is pink and curled.
   
   It’s important to note that cooking times may vary depending on what size shrimp you use.
   

10. Remove from oven and let sit 5 minutes in foil before serving.
    

What Do I Serve With Teriyaki Shrimp Foil Packets?

Looking for some side dishes to serve with your shrimp foil packet dinners? No Problem! Here are a few side dishes that we love:

• Summer Corn Salad
• Mom’s Pasta Salad
• Broccoli and Cheese Stuffed Baked Potatoes
• Oven Roasted Sesame Broccoli
• Broccoli and Cheese Risotto
• Creamy Risotto with Peas and Asparagus

Another great idea is to serve the teriyaki shrimp foil packets over a bed of rice or quinoa.

This is a great way to stretch your meal and make it more filling.

Can I Cook Teriyaki Shrimp Foil Packets Over A Campfire Or On The Grill?

Absolutely! You’ll want to get the grill / campfire to about medium-high heat and cook the foil packet meals over direct heat for about 20 minutes. Just make sure the shrimp is pink and curled before serving.

What Other Vegetables Can I Add To Foil Packs Meals?

You can really add any kind of vegetable that you like. You’ll just want to make sure that they are sliced thinly enough to cook in 20 minutes. Small diced Bell Peppers (green or red bell pepper would work), snap peas, red onion, corn, sliced green onions and even though it’s not a vegetable, pineapple chunks would be great with teriyaki sauce.

Can Foil Packet Dinners Be Made Ahead Of Time?

They can! You can make foil packet dinners ahead of time and wrap them in heavy duty aluminum foil (to prevent leaks) and pop them into the fridge (or a cooler for camping). You can make them 1-2 days in advance and just wrap them up tightly and store them in the fridge until you’re ready to cook.

More Shrimp Recipes:

• Semi Homemade Cajun Shrimp Alfredo
• Old Bay Shrimp Pasta
• Garlic Butter Shrimp and Broccoli
• Cajun Shrimp Cauliflower Rice Bowls
• Shortcut Shrimp Ramen
• Ranch Butter Shrimp

More Foil Packet Dinner Recipes:

• Teriyaki Chicken Foil Packets
• BBQ Shrimp Foil Packets
• Cajun Chicken Foil Packets
• Shrimp Couscous Packets with Avocado Mango Salsa

You can also find 10 of the Best Foil Packet Dinner Recipes on my other blog, BigBearsWife.com

Teriyaki Shrimp Foil Packets

Teriyaki Shrimp Foil Packets

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Looking for an easy and delicious dinner idea? Look no further than these teriyaki shrimp foil packets. With minimal prep and cleanup, this recipe is a lifesaver for busy nights when you want a flavorful meal without the fuss. With simple ingredients and step-by-step instructions, you’ll be enjoying a mouthwatering meal in no time.

Print

Ingredients

• 10 ounce bag frozen broccoli, thawed
• 14.5 oz can sliced carrots, drained
• 16 ounces sliced mushrooms
• 16 ounces Extra Large Raw Shrimp*, peeled and deveined
• 1 cup teriyaki baste glaze
• 1 teaspoon sesame seeds
• Salt
• Pepper
• Aluminum Foil

Instructions

First, start by preheating the oven to 425F.

Next, we’re going to create the foil packets for our shrimp.To prepare the foil packets, tear off six (6) large sheets of aluminum foil (about 12×18 inches each). I also normally use my hand as a guide, you’ll need space for the veggies and shrimp plus enough foil to pull up around shrimp to create a foil packet.

I also like to put these on a rimmed baking sheet incase any of the sauce leaks out of the foil packets while these are in the oven.

In a large bowl, combine the thawed broccoli, sliced carrots, sliced mushrooms, and raw shrimp,

Add Teriyaki sauce and sesame seeds. Stir well to combine.

Add a few dashes of salt and pepper to the mixture and stir to combine. I didn’t add measurement amounts for the salt and pepper because it’s really just a personal preference on how much or how little you add for this dish. I normally find that a few dashes of each works out perfectly.

Divide the veggie and shrimp mixture evenly between each piece of foil.

Pull foil edges up to the center and then crimp the edges together to loosely seal foil packets.

Bake in preheated oven for 15-20 minutes or until shrimp is pink and curled. It’s important to note that cooking times may vary depending on what size shrimp you use.

Remove from oven and let sit 5 minutes in foil before serving.

Notes

*Extra Large Shrimp is 26-30 shrimp per pound

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love it? Pin It!

Print

Ingredients

• 4 boneless, skinless chicken thighs
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 cup BBQ Sauce
• 1/2 cup Teriyaki glaze

Instructions

1. Sprinkle both sides of chicken with garlic powder and onion powder.
2. Mix BBQ sauce and Teriyaki glaze in a bowl.
3. Place chicken thighs in the basket of the air fryer.
4. Brush mixture onto upside of chicken thighs.
5. Cook at 390F for 10 minutes.
6. Flip the chicken, brush with remaining sauce and cook for another 10 minutes.

Notes

*chicken garnished with parsley in photo and served with Green Beans and Scallop Potatoes

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love it? Pin It!

The post Air Fryer BBQ Teriyaki Chicken appeared first on Shoppin' Buggy Recipes.

]]> https://semihomemaderecipes.com/air-fryer-bbq-teriyaki-chicken/feed/ 0 https://semihomemaderecipes.com/quick-roasted-vegetable-pasta-in-vodka-sauce/ https://semihomemaderecipes.com/quick-roasted-vegetable-pasta-in-vodka-sauce/#respond Mon, 13 May 2024 14:20:02 +0000 https://semihomemaderecipes.com/?p=4310 Looking for a quick and delicious dinner option? Look no further! This post shares a mouthwatering recipe for roasted vegetable pasta smothered in a rich and creamy vodka sauce. With just a few simple ingredients, you can whip up this Quick Roasted Vegetable Pasta in Vodka Sauce, satisfying meal that will have everyone asking for seconds.

The post Quick Roasted Vegetable Pasta in Vodka Sauce appeared first on Shoppin' Buggy Recipes.

]]> Looking for a quick and delicious dinner option? Look no further! This post shares a mouthwatering recipe for roasted vegetable pasta smothered in a rich and creamy vodka sauce. With just a few simple ingredients, you can whip up this Quick Roasted Vegetable Pasta in Vodka Sauce, satisfying meal that will have everyone asking for seconds.

Jump to Recipe

Pin this Recipe

The first time that I made this Roasted Vegetable Pasta in Vodka Sauce, I knew that I was going to like it but my husband was sure that he wasn’t going to like it at all.

However, it was love at first bite and he asked for this dish for dinner, 3 nights that week!

The vegetables roast in just a few minutes and once combined with the shell pasta and vodka sauce, they become a wonderful meal that is prefect for lunch or dinner.

I used asparagus and mushrooms for this recipe but you could also roast up some zucchini, squash, peppers and onions.

My husband is allergic to onions and peppers, so we don’t cook with those. However, I know a lot of people love them and would love them in this recipe.

Here’s how I make this pasta dish:

Ingredients For Roasted Vegetable Pasta in Vodka Sauce:

• 8 ounces sliced mushrooms
• 8 ounces asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon onion powder
• 16 ounces large seashell pasta, uncooked
• 15 ounce can cannellini beans, drained and rinsed
• 24 ounce jar Vodka sauce
• 2 ounces shredded parmesan cheese (optional)

Ingredient amounts and full recipe directions in recipe card below with print option!

Which Brands Did I Use For This Quick Roasted Vegetable Pasta in Vodka Sauce?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Sliced mushrooms- I fresh baby bella mushrooms

Asparagus- fresh, thin asparagus is what I used

Olive oil- Pompeian Extra Virgin Olive Oil

Onion powder- any brand is fine

Large seashell pasta- I used Mueller’s large sea shell pasta

Cannellini beans- I used BUSH’S BEST 15.5 oz Canned Cannellini Beans

Vodka sauce– Bertolli vodka sauce

Shredded parmesan cheese (optional) – Stella Shredded Parmesan

How To Quick Roasted Vegetable Pasta in Vodka Sauce:

1. Bring a large pot of salted water to a boil.
   

2. Preheat oven to 425F.

3. On a rimmed lined baking sheet, add mushroom and asparagus.
   

4. Drizzle with olive oil and sprinkle with onion powder.
   
   

5. Toss everything together and spread into a single layer.
   

6. Roast vegetables in oven for 15 minutes.
   

7. While vegetables are roasting, add pasta to boiling water and cook for 10 minutes (or until tender)
   
   

8. Drain pasta. Add drained pasta back to pot and add the drained and rinsed beans to pasta.
   

9. Once vegetables are done roasting, add them to the pot as well.
   
   

10. Add pasta sauce and stir. You can heat pasta sauce in a sauce pan before adding to pot but I find that the heat from the pasta and roasted vegetables is normally enough to heat the sauce.
    

11. Plate pasta and sprinkle with parmesan cheese.
    

What Kind of Vegetables Can I Used For This Recipe?

• asparagus
• mushrooms
• zucchini
• squash
• peppers
• onions

What Kind Of Vodka Sauce Should I Use For This Recipe?

Since this is a Semi Homemade recipe, we’re using a jarred vodka sauce but you can use homemade if you want!

I like the Bertolli Vodka sauce.

What Kind of Pasta Shape Should I Use For This Quick Roasted Vegetable Pasta in Vodka Sauce?

I used large sea shell pasta for this dish, but any pasta that is around that size would work:

• Bowtie
• Orecchiette
• Elbow

More Pasta Recipes:

• Super Easy 6 Ingredient Rotini
• 5 Ingredient Pesto Pea Pasta
• Baked Cheesy Tortellini Casserole
• BBQ Chicken Cajun Pasta (Southwest Pasta)

More Dinner Recipes:

• French Onion Dip Chicken
• Chicken Caesar Wraps
• Air Fryer Teriyaki Salmon Bites
• Teriyaki Chicken Foil Packets

Quick Roasted Vegetable Pasta in Vodka Sauce

Quick Roasted Vegetable Pasta in Vodka Sauce

Yield: about 8 servings

Prep Time: 10 minutes

Cook Time: 20 minutes

Total Time: 30 minutes

Looking for a quick and delicious dinner option? Look no further! This post shares a mouthwatering recipe for roasted vegetable pasta smothered in a rich and creamy vodka sauce. With just a few simple ingredients, you can whip up this Quick Roasted Vegetable Pasta in Vodka Sauce, satisfying meal that will have everyone asking for seconds.

Print

Ingredients

• 8 ounces sliced mushrooms
• 8 ounces asparagus, trimmed and cut into 2-inch pieces
• 2 tablespoons olive oil
• 1 teaspoon onion powder
• 16 ounces large seashell pasta, uncooked
• 15 ounce can cannellini beans, drained and rinsed
• 24 ounce jar Vodka sauce
• 2 ounces shredded parmesan cheese (optional)

Instructions

1. Bring a large pot of salted water to a boil.
2. Preheat oven to 425F.
3. On a rimmed lined baking sheet, add mushroom and asparagus.
4. Drizzle with olive oil and sprinkle with onion powder.
5. Toss everything together and spread into a single layer.
6. Roast vegetables in oven for 15 minutes.
7. While vegetables are roasting, add pasta to boiling water and cook for 10 minutes (or until tender)
8. Drain pasta. Add drained pasta back to pot and add the drained and rinsed beans to pasta.
9. Once vegetables are done roasting, add them to the pot as well.
10. Add pasta sauce and stir. *
11. Plate pasta and sprinkle with parmesan cheese.

Notes

* you can heat pasta sauce in a sauce pan before adding to pot but I find that the heat from the pasta and roasted vegetables is normally enough to heat the sauce.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

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]]> https://semihomemaderecipes.com/quick-roasted-vegetable-pasta-in-vodka-sauce/feed/ 0 https://semihomemaderecipes.com/broccoli-and-cheese-stuffed-baked-potatoes/ https://semihomemaderecipes.com/broccoli-and-cheese-stuffed-baked-potatoes/#respond Tue, 30 Apr 2024 19:25:43 +0000 https://semihomemaderecipes.com/?p=4286 Stuffed Baked Potatoes are a great lunch or dinner option! Easy to customize and simple to toss together! These Broccoli and Cheese Stuffed Baked Potatoes are one of my favorite types of stuffed baked potatoes!

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]]> Stuffed Baked Potatoes are a great lunch or dinner option! Easy to customize and simple to toss together! These Broccoli and Cheese Stuffed Baked Potatoes are one of my favorite types of stuffed baked potatoes!

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I’ve always had a love of baked potatoes. However, when I started working at Rock-ola Cafe as a waitress, years ago, I fell in love with the stuffed baked potatoes on their menu.

Rock-Ola served Chicken Stuffed Potatoes and Steak Stuffed Potatoes and they were fantastic.

However, I think you can make all kinds of “stuffed potatoes” into wonderful meals.

For example, these Broccoli and Cheese Stuffed Baked Potatoes! Now I just stuffed these with a cheese sauce and steamed broccoli but they would also be fantastic with some grilled chicken tossed it.

Ingredients For Broccoli and Cheese Stuffed Baked Potatoes:

• 2 Russet Baking Potatoes
• Olive Oil
• Salt
• Black Pepper
• 12 ounce block Velveeta cheese, cut into cubes
• 1/2 cup heavy cream or whole milk
• 10 ounces frozen broccoli, steamed
• 1 tablespoons butter, melted

Ingredient amounts and full recipe directions in recipe card below with print option!

Which Brands Did I Use For These Broccoli and Cheese Stuffed Baked Potatoes?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Potatoes – I used Russet Baking Potatoes from Food Lion

Olive Oil – I normally use Pompeian Extra Virgin Olive Oil

Salt – any brand will work

Pepper – any brand will work

Cheese – Velveeta Block Cheese

Heavy Cream – any brand will do

Broccoli – Steamfresh Frozen Broccoli Florets

Butter – any brand

How To Make Broccoli and Cheese Stuffed Baked Potatoes:

1. Cooking The Potatoes:
   

   There are a few ways to bake or cook the baking potatoes.
   
   You can air fry them, bake them or microwave them until tender.
   

2. For this particular recipe, I’m going to air fry these potatoes but your favorite baked potato method will work.
   
   

3. Prick the outside of the potato with a fork, all over.
   

4. Spread olive oil all over the potato and season with salt and pepper.

5. Place into the basket of the air fryer and air fry at 390F for about 30-40 minutes or until tender.
   

6. While potatoes are cooking, make the cheese sauce and steam broccoli.
   

7. Cube Velveeta cheese and add to a medium sauce pan.
   

8. Add in cream. Heat on medium to low heat and whisk until smooth.
   

9. Steam broccoli, either in a microwave safe bag or on the stove.
   

10. Once potatoes are cooked and tender, carefully use a knife to split the potato down the middle.

11. Be careful as the potato will be hot!
    

12. Use your palms to press the ends of the potato towards to middle to really open up the baked potato like in a restaurant.
    
    

13. Add 1 tablespoon melted butter to each potato.
    
    

14. Sprinkle salt and pepper over the butter.
    
    

15. Spoon melted cheese sauce over each potato…
    
    

16. and then add broccoli.
    

17. Serve hot/warm.
    

Does This Potato Only Have Broccoli and Cheese On It?

These stuffed potatoes mainly has broccoli and cheese but (YUM Broccoli cheddar potatoes!) but they also have melted butter, salt and pepper inside. You don’t have to add the melted butter, salt and pepper but I think it makes the stuffed baked potato taste better.

What Kind Of Potato Do You Use For Stuffed Potatoes?

You’ll want to use russet potatoes for these stuffed baked potatoes.

Do I Have To Cook These Potatoes In An Air Fryer?

No, There are a few ways to bake or cook the baking potatoes.

You can air fry them, bake them in the oven or microwave them until tender.

For this particular recipe/post, I did air fry these potatoes but your favorite baked potato method will work.

More Stuffed Potato Recipes:

• Loaded Chicken Stuffed Potatoes
• Loaded Mac and Cheese Stuffed Baked Potatoes
• Air Fryer Stuffed Sweet Potatoes
• BBQ Pulled Pork Stuffed Sweet Potato

More Broccoli and Cheese Recipes:

• Skillet Cheesy Chicken and Broccoli
• Broccoli Chicken Mac and Cheese
• Chicken Broccoli Mushroom Alfredo Pasta Bake
• Homemade Broccoli and Cheese Soup
• Broccoli and Cheese Risotto

Broccoli and Cheese Stuffed Baked Potatoes

Broccoli and Cheese Stuffed Baked Potatoes

Yield: 2 stuffed baked potatoes

Prep Time: 15 minutes

Cook Time: 45 minutes

Total Time: 1 hour

Stuffed Baked Potatoes are a great lunch or dinner option! Easy to customize and simple to toss together! These Broccoli and Cheese Stuffed Baked Potatoes are one of my favorite types of stuffed baked potatoes!

Print

Ingredients

• 2 Russet Baking Potatoes
• Olive Oil
• Salt
• Pepper
• 12 ounce block Velveeta cheese, cut into cubes
• 1/2 cup heavy cream or whole milk
• 10 ounces frozen broccoli, steamed
• 1 tablespoons butter, melted
• Salt
• Pepper

Instructions

Cooking The Potatoes:

There are a few ways to bake or cook the baking potatoes.

You can air fry them, bake them or microwave them until tender.

For this particular recipe, I'm going to air fry these potatoes but your favorite baked potato method will work.

Prick the outside of the potato with a fork, all over.

Spread olive oil all over the potato and season with salt and pepper.

Place into the basket of the air fryer and air fry at 390F for about 30-40 minutes or until tender.

While potatoes are cooking, make the cheese sauce and steam broccoli.

Cube Velveeta cheese and add to a medium sauce pan.

Add in cream.

Heat on medium to low heat and whisk until smooth.

Steam broccoli, either in a microwave safe bag or on the stove.

Once potatoes are cooked and tender, carefully use a knife to split the potato down the middle.

Be careful as the potato will be hot!

Use your palms to press the ends of the potato towards to middle to really open up the baked potato like in a restaurant.

Add 1 tablespoon melted butter to each potato.

Sprinkle salt and pepper over the butter.

Spoon melted cheese sauce over each potato and then add broccoli.

Serve hot/warm.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love it? Pin It!

The post Broccoli and Cheese Stuffed Baked Potatoes appeared first on Shoppin' Buggy Recipes.

]]> https://semihomemaderecipes.com/broccoli-and-cheese-stuffed-baked-potatoes/feed/ 0 https://semihomemaderecipes.com/chicken-teriyaki-swiss-cheese-sliders/ https://semihomemaderecipes.com/chicken-teriyaki-swiss-cheese-sliders/#respond Tue, 16 Jan 2024 17:22:09 +0000 https://semihomemaderecipes.com/?p=4216 Score big with your friends and family during game day with these mouthwatering chicken teriyaki Swiss cheese sliders. Find out how to create the perfect game day snack that will have everyone cheering for more. Not only are these great for game day but they're perfect for an easy lunch or dinner!

The post Chicken Teriyaki Swiss Cheese Sliders appeared first on Shoppin' Buggy Recipes.

]]> Score big with your friends and family during game day with these mouthwatering chicken teriyaki Swiss cheese sliders. Find out how to create the perfect game day snack that will have everyone cheering for more. Not only are these great for game day but they’re perfect for an easy lunch or dinner!

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Pin this Recipe

Get ready to tackle your hunger with the ultimate game day snack that will have your taste buds cheering for more. These mouthwatering chicken teriyaki Swiss cheese sliders are a guaranteed touchdown with your friends and family.

From the perfect combination of flavors to their quick and easy preparation, these sliders are a game changer. Not only can you customize them to your heart’s content, but they also offer versatility beyond game day.

They’re great for a quick lunch or dinner!

Ingredients For Chicken Teriyaki Swiss Cheese Sliders:

• ½ cup Teriyaki Baste and Glaze
• 2 cups shredded Chicken
• 1 tablespoon Mayo
• 6-8 slices Swiss cheese
• 12 pack Hawaiian rolls
• Melted butter
• parsley (optional)

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For Chicken Teriyaki Swiss Cheese Sliders?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Teriyaki Baste and Glaze – I use Kikkoman Teriyaki Baste and Glaze

Shredded Chicken – You can use leftover chicken, cook 2 chicken breast and shred them or use the meat from a rotisserie chicken from the grocery store.

Mayo – I used Dukes

Swiss Cheese – I used Sargento Sliced Swiss Cheese

Hawaiian Rolls – Kings Hawaiian Sweet Rolls

Melted Butter – Food Lion Brand (but any brand is fine)

Parsley (optional)

How To Make Chicken Teriyaki Swiss Cheese Sliders:

1. Preheat oven to 350F.
   

2. Split the rolls horizontally. Lay the bottom half of the onto a baking sheet.
   
   I laid them in a cake pan but I would suggest putting them on a piece of parchment paper instead of directly on the pan so the bottoms don’t get too dark.
   
   
   

3. Spread mayo over bottom cut sections of bread.
   

4. Mix Teriyaki sauce and shredded chicken together.
   

5. Spread over the bottom half of the rolls.
   
   

6. Top with slices of Swiss cheese.
   
   

7. Add top rolls on top of cheese.
   
   

8. Place into the oven for about 10-15 minutes to heat and melt cheese.
   

9. Remove from oven and brush tops of buns with melted butter.
   
   

10. Cut and serve.
    

These are also great reheated.

What Kind Of Rolls Are Best For Sliders?

A soft, slightly sweet Hawaiian roll is ideal for these sliders.

I love using the sweet King’s Hawaiian Rolls! I also noticed that there were some savory Hawaiian rolls at the store the other day, I bet those would be great too.

What Kind Toppings Should I Serve With These?

At first I was going to top these sliders with lettuce and tomato. However, after I made them, I decided that they didn’t really need any other toppings.

You could still however, top them with green lettuce, ripe tomatoes and pickles!

More Slider Recipes:

• Baked Meatball Sliders
• THANKSGIVING LEFTOVER SLIDERS
• Air Fryer Stuffed Cheeseburger Sliders
• Cheeseburger Sliders

More Teriyaki Flavored Recipes:

• Salmon-Honey Teriyaki
• Quick and Easy Teriyaki Salmon Rice Bowl for Busy Weeknights
• Teriyaki Chicken Foil Packets
• Air Fryer Teriyaki Salmon Bites

Chicken Teriyaki Swiss Cheese Sliders

Chicken Teriyaki Swiss Cheese Sliders

Yield: 12 sliders

Score big with your friends and family during game day with these mouthwatering chicken teriyaki Swiss cheese sliders. Find out how to create the perfect game day snack that will have everyone cheering for more. Not only are these great for game day but they're perfect for an easy lunch or dinner!

Print

Ingredients

• ½ cup Teriyaki Baste and Glaze
• 2 cups shredded Chicken
• 1 tablespoon Mayo
• 6-8 slices Swiss cheese
• 12 pack Hawaiian rolls
• Melted butter
• parsley (optional)

Instructions

1. Preheat oven to 350F.
2. Split the rolls horizontally.
3. Lay the bottom half of the onto a baking sheet and spread mayo over bottom cut sections of bread.
4. Mix Teriyaki sauce and shredded chicken together.
5. Spread over the bottom half of the rolls.
6. Top with slices of Swiss cheese.
7. Add top rolls on top of cheese.
8. Place into the oven for about 10-15 minutes to heat and melt cheese.
9. Remove from oven and brush tops of buns with melted butter.
10. Cut and serve.

Notes

These are great, reheated too.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love it? Pin It!

The post Chicken Teriyaki Swiss Cheese Sliders appeared first on Shoppin' Buggy Recipes.

]]> https://semihomemaderecipes.com/chicken-teriyaki-swiss-cheese-sliders/feed/ 0 https://semihomemaderecipes.com/copycat-olive-garden-salad/ https://semihomemaderecipes.com/copycat-olive-garden-salad/#respond Thu, 14 Sep 2023 17:27:52 +0000 https://semihomemaderecipes.com/?p=3806 We love the big ol salads that you get at Olive Garden! They're perfect with meals and we love making this Copycat Olive Garden Salad at home!

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]]> We love the big ol salads that you get at Olive Garden! They’re perfect with meals and we love making this Copycat Olive Garden Salad at home!

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Pin this Recipe

I think Olive Garden’s Salad is one of my absolute favorite restaurant salads! They’re huge, full of flavor and never-ending (when you’re there anyways haha)

However, we don’t go out to eat a lot anymore so I’ve been making those famous salads at home. Olive Garden sells their dressing at the grocery store now so it is easy to get that famous salad at home now.

Ingredients For Copycat Olive Garden Salad:

• Romaine / Iceberg Mix
• matchbox carrots
• red cabbage
• roma tomatoes, sliced then cubed
• Croutons
• sliced black olives
• grated parmesan cheese
• Pepperoncini peppers
• Olive Garden Italian Salad Dressing

Ingredient amounts and entire recipe directions in recipe card below with print option!

Which Brands Did I Use For This Copycat Olive Garden Salad?

Sometimes when it comes to Semihomemade recipe that use packaged foods to create meals, the brands of items can make or break a dish. I don’t think this ALWAYS happens but I do know that not all packaged items are created equally.

Well here is where I would normally add all of my ingredients and tell you what brands I used, but seeing as how 99% of the ingredients in this salad are produce, there aren’t really any brands to tell you about.

The only one I can advise on is the bottled “Olive Garden Signature Italian Salad Dressing”. It’s a lovely dressing and perfect for this salad.

How To Make A Copycat Olive Garden Salad at home:

1. Combine everything except cheese and dressing into a large bowl.
   

2. Toss to combine everything together.
   

3. Sprinkle with cheese.
   

4. Add dressing before serving.
   

More Salad Recipes:

• Chicken Caesar Pasta Salad
• Grilled Chicken Summer Berry Salad
• Shrimp Feta and Tomato Salad

More Copycat Recipes:

• CopyCat Rock-ola Loaded Cheese Fries
• Copycat Orange Julius
• Better Than Olive Garden Chicken Gnocchi Soup
• Copycat KFC Famous Bowl

Copycat Olive Garden Salad

Copycat Olive Garden Salad

Yield: 4 servings

We love the big ol salads that you get at Olive Garden! They're perfect with meals and we love making this Copycat Olive Garden Salad at home!

Print

Ingredients

• 9 ounce bag Romaine / Iceberg Mix
• 1 cup matchbox carrots
• 1 cup shredded red cabbage
• 2 roma tomatoes, sliced then cubed
• Croutons
• 2.5 ounce can sliced black olives
• 1 cup grated parmesan cheese
• 5-6 Pepperoncini peppers
• 1 cup Olive Garden Italian Salad Dressing

Instructions

1. Combine everything except cheese and dressing into a large bowl.
2. Toss to combine everything together.
3. Sprinkle with cheese.
4. Add dressing before serving.

Notes

Please note that you can add or remove any ingredients you want.

The original Olive Garden salad does have onions in it but we don't use those because of a family allergy.

If you make this recipe, snap a picture and share it on Instagram or  Facebook  with the hashtag #semihomemaderecipes — We love to see what you’re making from the blog! 

Love it? Pin It!

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