under one hour

A delicious twist on a Mexican favorite - so yummy and so easy to create!

Green Chile Chicken Taquitos

chicken

cream cheese,

poblano peppers chopped

onion powder

garlic powder

smoked paprika

chili powder

salt and black pepper

(6 ounce) salsa verde

cilantro

Mexican cheese blend

16-20 corn tortillas, warmed

olive oil (for rubbing)

corn kernels

avocado, limes, yogurt,

1. Preheat the oven to 425° F.2. In a bowl, combine the chicken, cream cheese, poblanos, onion powder, garlic powder, smoked paprika, chili powder, and season with salt and pepper. Add the salsa verde and cilantro and mix everything together. 3. Warm the tortillas in the microwave for 30 seconds to 1 minute until pliable. On a baking sheet, rub the tortillas with olive oil. Spoon 2 tablespoons of the chicken down the middle of the tortilla. Roll up and place seam-side down on the baking sheet. Bake for 12-15 minutes, until crispy all around.4. Scatter the cheese and corn over the taquitos. Bake another 10 minutes until the cheese is melted. 5. Serve the taquitos warm with desired toppings.

I made this for a group of friends coming over for a summer dinner swim night. Fun and very easy to make. Everyone LOVED it and I can’t wait to make it again! One bite and everyone was hooked. This is a keeper!  A new staple in our home!!

Easy to make and it was gobbled up by the family. I love your recipes Tieghan!

Because what’s better than chips salsa &amp; melted cheese? Recipes are guidelines, remember. Grace and kindness, please.

Yep. Another delicious recipe, thanks Tieghan!

I made this tonight and it was fantastic and so flavorful! The whole family gobbled it up! You’re right about warming the tortillas. The first batch I didn’t warm enough and they ripped. The second batch I warmed the stack of tortillas in a towel in the microwave for about 50 seconds as they rolled up perfectly!

These were DELICIOUS! So easy to make! And I love that they are NOT FRIED!
Made exactly per instructions….Next time I will leave out the corn as my husband and I were not overly fond of the sweet bits the corn added, otherwise perfection!
Thank you!

Make this when you&#39;re craving slow-cooked French onion soup but need something quick and all in one skillet!

French Onion Smothered Chicken

chicken breasts

salted butter

yellow onions, thinly sliced

apple cider

dry white wine

garlic, chopped

cremini mushrooms, sliced

thyme leaves

sage

broth

heavy cream

french bread

gruyere cheese

1. Preheat the oven to 425° F. Season the chicken with salt and pepper.2. Melt together the butter and onions in a large oven-safe skillet over medium-high heat. Cook, stirring occasionally, until softened, about 10 minutes. At this point, you&#39;ll want to slowly add the apple cider, 1/4 cup at a time, until the cider cooks into the onions. 3. Add the garlic, mushrooms, thyme, and sage. Cook another 3-4 minutes. 4. Add the chicken and season with salt and pepper. Continue to cook for another 10 minutes until the onions are deeply caramelized. Add the the wine and broth. Increase the heat to high and bring to a low boil. Simmer for 10 minutes, until the sauce has reduced. Stir in the cream.5. Arrange the bread on a baking sheet and toast for 10 minutes, until very dry. 6. Place the bread on/around the chicken. Top evenly with cheese. Bake for 5-10 minutes, until the cheese is melted. Top with thyme. Serve and enjoy! YUM!

Would pounding thin regular chicken breasts be a good option?

It’s just the right amount of spicy, saucy chicken chili meets creamy, cheesy mac and cheese!

One Pot White Chicken Chili Mac and Cheese

yellow onion, chopped

poblano peppers, seeded and chopped

cumin

white beans, drained

(4 ounces) diced green chilies

salsa verde

short cut pasta

melty cheese ((colby, cheddar, pepper jack))

green onions and cilantro,

1. Preheat the oven to 425° F. 2. In a large pot set over medium-high heat, add the butter, onions, and chicken and cook until fragrant, 5 minutes. Stir in the garlic, poblano peppers, cumin, paprika, chili powder, and a pinch each of salt and pepper. Cook for 5 minutes, until fragrant. Stir in the broth. Partially cover and simmer over medium-low heat for 5-10 minutes until the chicken is cooked. 3. Pull the chicken out and shred using 2 forks. 4. To the pot, add the pasta and 2 cups water. Bring to a boil over medium-high heat. Simmer for 10 minutes until the pasta is al dente, stirring often. Stir in the cream cheese, shredded chicken, white beans, salsa verde, diced green chiles, and 1 cup cheese. Cook another few minutes until creamy. Remove from the heat and top with cheese. Bake for 5-10 minutes, until the cheese is melted.5. Divide the pasta and sauce among bowls and top with green onions and cilantro. Enjoy!

So easy and delicious!! Can easily adjust spice level too!

This was a fantastic and easy dinner! I topped it with my favorite white chicken chili toppings. Yum! As always, thanks HBH.

So delicious! Love the one pot! Whole family (even 4 y.o.) loved it! How is Tieghan so good at so much I don't know but thank you! Easy homemade is best for our family and this doesn't disappoint. Not too spicy and great flavor! Thank you!

Loved this!! We used smoked cheddar and it was delish!!!

A deliciously wonderful cozy bowl of soup, serve with warm crusty bread - perfect soup for freezing!

Creamy Lentil Sun-dried Tomato Soup

shallots, chopped

Italian seasoning ((see note))

tomato paste

chili flakes

lentils

(14 ounce) diced tomatoes

(8 ounce) sun-dried tomatoes, sliced

cream ((or canned coconut milk))

parmesan cheese

parsley

1. Melt the butter with the shallots and garlic in a Dutch oven set over medium heat. Add the Italian seasoning. Cook until the shallots begin to caramelize, about 5 minutes. Reduce the heat to low, add the tomato paste and chili flakes. Cook for 2 minutes until thickened. Stir in the broth, lentils, and diced tomatoes. Season with salt and pepper. Simmer over medium heat for 15 minutes until the lentils are soft. 2. Add the sliced/chopped sun-dried tomatoes, the cream, and parmesan, stirring until creamy and steamy, 5-10 minutes 3. Ladle the soup into bowls and top with fresh parsley. Highly recommend warm, crusty bread for dipping. Or go for a grilled cheese. Enjoy!

Really hearty and flavorful soup. I added carrots, pancetta, spinach and upped the lentils. Came out amazing. Great winter dinner.

Great flavor - and it came together quickly! My husband &amp; I really enjoyed this one.

I added bacon and deglazed with a splash of white wine and then added kale with the coconut milk.  Amazing soup, we will definitely add this to our rotation!

Hi Tieghan,
I made your lentil tomato soup and it was very flavorful. I like your idea of adding sun-dried tomatoes and I used that oil to cook the shallots and garlic. I added carrots and kale as we had some to use up. And I added more lentils... I used red and green lentils as that's what we had in the house.  Instead of using cream, I pureed chickpeas and added that. That made the soup a little thicker and creamy. Your soup hit the spot with my family, especially with this cold weather we've been having in Upstate NY. I love your recipes and the stories behind them. Thank you so much for sharing this one! It was very easy to put together!

This soup was good and I would make it again.  Next time I would increase the amount of lentils. It was more of a tomato soup - which is always comforting.  I made bread which rounded out the meal perfectly.  My daughter said it would be delicious with a grilled cheese sandwich - she’s right!

Healthy and full of the yummiest flavors, these meatballs are quick, easy, colorful, and so delicious!

One Skillet Greek Meatballs and Lemon Rice

beef

shallot, chopped

panko bread crumbs

basil leaves

dill

chipotle chili powder

dry orzo

rice

lemon juice

sesame seeds, tzatziki, and tahini

1. Add the meat, shallot, garlic, egg, panko, basil, dill, paprika, cumin, chipotle, salt, and pepper to a bowl. Mix until just combined. Roll the meat into tablespoon-size balls (14-15 meatballs).2. Heat a large skillet or Dutch oven over medium-high heat. Add the meatballs and sear until crisp on all sides, 5-8 minutes.3. Add the butter, orzo, and rice. Cook until the rice is toasted. Add 3 cups of water and the lemon juice. Season with salt and pepper. Bring to a boil. Cover the skillet and turn the heat down to the lowest setting possible. Allow the rice to cook for 15 minutes. Turn the heat off and allow to cook another 10-15 minutes or until the meatballs are cooked through.4. Serve the meatballs and rice topped with tahini, tzatziki, and fresh basil. Sometimes I like to add avocado too!

Simple to prep and just right for spring—colorful, fresh, and satisfying without being heavy!

Sheet Pan Sesame Feta Chicken and Sweet Potatoes

potatoes,

extra virgin olive oil

salt and pepper

sesame seeds

kale

mixed herbs: basil, dill, parsley

avocado, sliced or chopped

feta cheese

Dijon mustard

mustard

honey

tahini

1. Preheat oven to 425° F.2. On a baking sheet, toss the sweet potatoes with 2 tablespoons of olive oil. Season with salt and black pepper. Bake for 10 minutes.3. In a bowl, toss together 2 tablespoons of olive oil, the chicken, chipotle chili powder, paprika, onion powder, garlic powder, cumin, salt, and pepper. 4. Nestle the chicken around the potatoes. Sprinkle the sesame seeds over each piece of chicken. Bake for 25-30 minutes, until the chicken is cooked through.5. To make the dressing. Combine all ingredients in a glass jar, whisking until smooth. In a salad bowl, combine the kale and herbs. Drizzle a few tablespoons of dressing over the kale and massage into the greens.6. Remove the chicken from the oven. Add the greens, the avocado, and crumbled feta. Serve with additional dressing.

I made this last night for my family and we all loved it. I was worried that it would be too spicy for my 11 yo, so I only used 1 tsp of the cayenne pepper. It was on the verge of being too spicy, but we all enjoyed it. Second servings all around! The flavors were amazing!!

Made this tonight for dinner. The only thing I changed was substitute the kale for Romaine and Arugula because that is what I had in my garden. Delicious.Thank you for another flavor packed recipe.

A bold, crunchy summer salad with creamy ranch, pickle-brined chicken, and salty vinegar chips!

Dill Pickle Salt and Vinegar Chicken Salad

chicken tenders/small breasts

white or apple cider vinegar

pickle brine

salt, using

chives

greens/arugula

sliced pickles and cucumbers

sliced

salt and vinegar chips

plain Greek yogurt

buttermilk

apple cider, white balsamic, or white vinegar

dill pickles

basil

blue or feta cheese

1. In a bowl, toss the chicken in vinegar, pickle juice, and salt. Let sit 20 mins or 12 hours in the fridge. Once marinated, add the butter/olive oil, parsley, dill, chives, garlic powder, and onion powder. Season with black pepper.2. Set your grill, grill pan, or skillet to medium-high heat. Grill the chicken until lightly charred and cooked through, turning halfway through cooking, about 10 to 12 minutes. Drizzle 1 tablespoon of vinegar over the warm chicken. Season with salt, as desired.3. Meanwhile, in a salad bowl, combine the greens, pickles, cucumbers, and avocado. Slice the chicken and add it to the salad. 4. To make the dressing. Mix all ingredients together in a jar and season with salt and pepper.5. Pour the dressing over the salad, tossing to combine. Top the salad with potato chips. Eat and enjoy!

This made a really good salad that I wouldn't have thought of! Based on reviews, I left all the salt out of the chicken, however I'd say most people would want to add a little. I needed the meal quickly, so I added the chicken, brine, and some water to the instant pot and then shredded it on the salad. It was good with all the other salad items, and I'm sure grilled would be much better. The dressing was really good! I did add a little mayo (personal preference but not needed) and parmesan instead of Blue Cheese. I made extra sauce and we still ate it all. We used the Siete chips and it was very good!

Loved this salad! I made it spur of the moment and in a rush, so I didn’t follow all the instructions properly. I omitted the chips and the chives, reduced the buttermilk (used powdered), and used basil paste rather than fresh and it was still delicious!! This will be a regular meal in our home. It was so simple, I’m afraid to find out how delicious it would be had I followed the recipe exactly. So wonderfully creative and delicious!!

I love pickles and salty food but this was really salty. The vinegar chicken plus the pickles in the salad and pickles in the dressing and the chips on top was a lot of salt. I feel like it needed something to balance out all the salt and acid.

Do not marinate in vinegar for more than a few hours, I did it overnight and it made my chicken really soft and not in a good way. Even after cooking it was a terrible texture. Also, way way way too much salt, even if the texture would have been ok not sure I could have eaten it because of the salt. Made the salad without meat. I do love the dressing but the chicken is a no go.

Oof. I love pickles and salt and vinegar chips but This was a salt BOMB. I marinated the chicken overnight, probably about 20 hours and I think that was too long. I was skeptical of adding salt to the pickle juice since that’s already salty but decided to trust the recipe testing. The chicken was completely inedible. The dressing was decent so we ate the salad still so it wouldn’t go to waste, but it sucks having to throw meat away. I think it would help to have multiple people try your recipes before posting because individual preferences vary and if you only make things how you like it might not be good for others.

A cozy, one-skillet dinner made in under an hour with chicken, pasta, zucchini, and melty cheddar!

Zucchini Cheddar Chicken Noodle Casserole

chicken breasts,

green onions, sliced

paprika

cayenne pepper,

milk

zucchini summer squash, sliced

Parmesan cheese

colby jack or cheddar cheese

basil,

1. Preheat the oven to 425°F. 2. Melt 2 tablespoons of butter in a large pot over medium heat. Add the onion,  the chicken, and season with salt and pepper. Then aAdd 2 tablespoons of butter, the green onions, thyme, paprika, garlic powder, and cayenne, and cook until golden and toasted, 2-3 minutes.3. Add the broth and milk. Bring to a gentle boil over medium heat. Add the pasta and zucchini, and season with salt and pepper. Stir frequently until the pasta is al dente and the broth has been absorbed, about 8 minutes. 4. Stir in the parmesan and 1 cup of shredded cheese. If needed, transfer everything to an oven-safe casserole dish. Scatter the remaining cheese over the top of the casserole. 5. Bake 20 minutes, until the cheese is melted and beginning to brown. Serve warm, with additional thyme and fresh basil. 

Just made this tonight. I added some heavy whipping cream and I really enjoyed it. Was a good way to use up my zucchini and I appreciate the recipe, very much summer to me! Keep em coming

Top 8 under one hour recipes from across the web

The most viewed under one hour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine

Top Tags

Green Chile Chicken Taquitos

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Top 8 under one hour recipes from across the web

The most viewed under one hour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engineic_arrow_forward_48px

Top Tags

Green Chile Chicken Taquitos

French Onion Smothered Chicken

One Pot White Chicken Chili Mac and...

Creamy Lentil Sun-dried Tomato Soup

One Skillet Greek Meatballs and Lem...

Sheet Pan Sesame Feta Chicken and S...

Dill Pickle Salt and Vinegar Chicke...

Zucchini Cheddar Chicken Noodle Cas...

The most viewed under one hour recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine