Sheet pan meals are the ultimate dinner solution. They’re budget-friendly, require minimal cleanup, and come together easily in the oven. They are also perfect for meal prep and offer plenty of variety, allowing you to mix your favorite choice of protein and sides. This Sheet Pan BBQ Chicken, Potatoes, and Green Beans delivers all that convenience and deliciousness in one simple dinner. From the juicy, BBQ-glazed chicken to the seasoned potatoes and green beans, this one is a winner.

SHEET PAN BBQ CHICKEN, POTATOES, AND GREEN BEANS

This easy sheet pan BBQ chicken, potatoes, and green beans recipe is guilt-free and delicious. Imagine juicy, savory chicken breasts with a sweet and smoky BBQ caramelized glaze with sticky, slightly charred edges. The Yukon potatoes are hearty and coated in onion soup mix for a flavorful outside and a tender center. The green beans add a fresh contrast to round out the whole dish. The best part? This easy weeknight dinner can be on your table in under an hour. Let’s get cooking! 

Find my expert tips on how to make homemade sheet pan BBQ chicken, potatoes, and green beans below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected.

Why You’ll Love Sheet Pan BBQ Chicken, Potatoes, and Green Beans:

• Simple Sheet Pan Dinner: Everything cooks on a single sheet pan, which means minimal prep, easy cleanup, and less time in the kitchen.
• Well-Balanced Meal: You get juicy protein, hearty potatoes, and fresh green beans all in one satisfying dish.
• Family-Friendly & Customizable: Use your favorite BBQ sauce, swap seasonings, or adjust portions to suit picky eaters or hungry crowds.
• Healthy Twist on BBQ Chicken: Because the entire recipe is baked, it offers a healthier version of the classic barbecue chicken and sides. 
• Meal-Prep-Friendly: This high-protein weeknight meal reheats well, making it ideal for quick, healthy lunches or easy dinners during busy weeks.

Ingredients

Potatoes

• 2 lbs. Yukon gold potatoes, cut into bite-sized pieces
• 2 teaspoons neutral oil (I use refined avocado oil)
• 1 packet Lipton onion soup mix 

BBQ Chicken

• 3 to 6 boneless, skinless chicken breasts
• 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
• 1 cup BBQ Sauce

Green Beans

• 12 ounces fresh green beans, rinsed and ends snapped
• 1 teaspoon neutral oil (I use refined avocado oil)
• Salt and pepper, to taste

Instructions

For The Potatoes

Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)

In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.

Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.

While potatoes are baking, prepare the chicken and green beans.

For The BBQ Chicken and Green Beans

Season the chicken breasts with the chicken seasoning. Set aside.

In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.

After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer. 

Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!

Servings

Serves 3 to 6.

Storage and Reheating

Store leftover sheet pan BBQ chicken, potatoes, and green beans in an airtight container and store in the fridge for up to 3 days. To reheat, warm in a 375°F oven for 12-15 minutes, covering loosely with foil, or microwave in 30 to 40 second intervals until heated through (potatoes will be softer).

An air fryer can also be used at 350°F for 4 to 6 minutes. Leftovers should be reheated to an internal temperature of 165°F before serving. This meal can be frozen, though results are best if components are stored separately. Freeze the cooked chicken and potatoes in airtight, freezer-safe containers for up to 2 months.

Holly’s Tips for The Best Sheet Pan BBQ Chicken, Potatoes, and Green Beans:

• Line The Sheet Pan: Use parchment paper to make this easy sheet pan dinner even quicker to clean up.
• Cut Potatoes Evenly: Keeping the Yukon gold potatoes uniform in size ensures they cook evenly and develop crispy edges without burning.
• Use High Heat: Roasting at a high-heat helps the potatoes brown beautifully and allows the BBQ sauce to caramelize on the chicken for bold, smoky flavor.
• Don’t Overcrowd the Sheet Pan: Spreading the chicken, potatoes, and green beans in a single layer helps everything roast evenly.
• Add The BBQ Sauce Last: Brushing the BBQ sauce on during the final minutes prevents burning and creates a sticky, caramelized glaze on the chicken.
• Season Ingredients Separately: Tossing the potatoes, chicken, and green beans individually ensures every bite is well-seasoned and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Sheet Pan Chicken, Potatoes, and Green Beans.

Looking for another easy weeknight meal? Give this Sheet Pan Meatloaf Dinner a try.

In the mood for comfort food? My Sheet Pan Chicken Alfredo Pizza is just as delicious.

Craving Mexican? These Sheet Pan Chicken Fajitas, Sheet Pan Shrimp Fajitas, and Sheet Pan Steak Fajitas never disappoint!

Have you made this Sheet Pan BBQ Chicken, Potatoes, and Green Beans recipe?

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SheetPanMeals #BBQChickenPotatoesandGreenBeans #LifeInTheLofthouse

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Sheet Pan BBQ Chicken, Potatoes, and Green Beans

Sheet Pan BBQ Chicken, Potatoes, and Green Beans is the ultimate weeknight meal, featuring juicy chicken, Yukon potatoes, and green beans.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Ingredients

Potatoes

• 2 lbs. Yukon gold potatoes cut into bite-sized pieces
• 2 teaspoons neutral oil (I use refined avocado oil)
• 1 packet Lipton onion soup mix

BBQ Chicken

• 3 to 6 boneless, skinless chicken breasts
• 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
• 1 cup BBQ sauce

Green Beans

• 12 ounces fresh green beans rinsed and ends snapped
• 1 teaspoon neutral oil (I use refined avocado oil)
• salt and pepper to taste

Instructions

For The Potatoes

• Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)
• In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.
• Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.
• While potatoes are baking, prepare the chicken and green beans.

For The BBQ Chicken and Green Beans

• Season the chicken with chicken seasoning. Set aside.
• In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.
• After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer.
• Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!

Notes

Serves 3 to 6 

The post Sheet Pan BBQ Chicken, Potatoes, and Green Beans appeared first on Life In The Lofthouse.

Today’s recipe will become your new favorite savory breakfast! Start your day with this Sausage and Tater Tot Breakfast Quiche, a convenient and satisfying breakfast that’s perfect for busy mornings and leisurely weekends. With a crispy tater tot crust and a hearty egg and sausage filling, this quiche comes together quickly, requires minimal prep, and bakes into a complete, protein-packed dish. It’s an all-in-one breakfast solution that can feed the whole family and is ideal for make-ahead mornings or holiday brunches.

SAUSAGE AND TATER TOT BREAKFAST QUICHE

The best quiche recipes always have a balance of savory and cheesy goodness. The tater tot crust provides a golden and crunchy base, while the juicy breakfast sausage adds protein to keep you fueled throughout the day. The eggs and cottage cheese create a creamy, fluffy filling, and melted mozzarella brings gooey indulgence to every bite. Finished with a sprinkle of fresh parsley, this quiche is not only flavorful but visually appealing, making it a classic breakfast quiche you’ll want to save for later.

Find all my expert tips on how to make homemade sausage and tater tot breakfast quiche below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Sausage and Tater Tot Breakfast Quiche Recipe:

• Easy Breakfast & Brunch Recipe: Crispy tater tots form the perfect golden crust, topped with savory breakfast sausage, fluffy eggs, and melted mozzarella cheese.
• High-Protein Breakfast Idea: Packed with eggs, cottage cheese, and sausage, this breakfast quiche keeps you full and energized all morning.
• Quick and Simple Breakfast Casserole: Perfect for busy mornings, this recipe comes together in under an hour and is a hearty, delicious meal.
• Meal-Prep Friendly: Everyone loves tater tots! This quiche is the best breakfast quiche recipe, ideal for grab-and-go breakfast, holiday brunches, and busy mornings.

Ingredients

• 2 cups frozen tater tots
• ½ pound ground breakfast sausage
• 6 large eggs
• ½ cup cottage cheese (2%)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup freshly grated mozzarella cheese
• Freshly chopped parsley, for garnish (optional)

Instructions

Preheat the oven to 400 degrees F. Grease a 9-inch deep-dish pie dish with butter. Place the frozen tater tots in the prepared pie plate. Spread out evenly. Bake for 15 minutes in the preheated oven.

When finished cooking, mash the tater tots into an even layer so they cover the bottom and sides of the pie dish. 

Reduce the oven temperature to 350 degrees F.

Meanwhile, fully cook and crumble the breakfast sausage in a skillet over medium to medium-high heat. Remove from the heat and allow to cool down a bit.

In a large bowl, whisk together the eggs, cottage cheese, salt, and pepper. Stir in the mozzarella cheese and the slightly cooled-down sausage. Stir to combine. Pour this mixture evenly over the tater tots in the pie dish. 

Bake for 30 minutes or until the center of the quiche is set. Remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Top with freshly chopped parsley, if desired. Enjoy!

Servings

Serves 6.

Storage and Reheating

Allow the quiche to cool completely before storing. Keep leftovers tightly covered in the refrigerator for up to 2 days. You can also wrap well and freeze for up to 2 months. Tip: Slicing before freezing makes reheating easier. To reheat, warm individual slices in the oven at 350°F for 15 minutes, loosely covered with foil or microwave on high for 1 minute until heated through.

Holly’s Tips for The Best Sausage and Tater Tot Breakfast Quiche:

• Use Frozen Tater Tots: For the best crust, it’s best to use frozen tater tots to create a crispy, golden base that’s easy to shape and bake.
• Bake Tater Tots Before Mashing: This will help prevent a soggy crust and ensure even cooking.
• Cook & Slightly Cool The Sausage: This will prevent the eggs from overcooking and keep the quiche fluffy.
• Whisk Eggs & Cottage Cheese: Adds creaminess and extra protein for a light, tender quiche filling.
• Grate The Mozzarella: Avoid pre-grated packaged cheese. Freshly grated cheese melts better and adds more flavor.
• Customizable Quiche: Add your favorite vegetables, swap in different cheeses, or adjust seasonings to make this breakfast casserole your own. 
• Bake Until The Center Is Set: Check the quiche with a knife in the center; it should come out clean.
• Allow Quiche To Cool Completely Before Slicing: This prevents the filling from falling apart and helps the quiche hold its shape.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Breakfast Bake is just as delicious!

Looking for something to serve with this delicious breakfast? This Orange Julius is a classic breakfast beverage that pairs well with this dish.

Wanting more protein-packed breakfast recipes? Give these Breakfast Enchiladas, Sausage Egg and Feta Hash, and Biscuits and Gravy Casserole a try!

Have you made this Sausage and Tater Tot Breakfast Quiche recipe? 

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BreakfastQuiche #BrunchPartyRecipes #LifeInTheLofthouse

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Sausage and Tater Tot Breakfast Quiche

A hearty breakfast quiche made with savory sausage, crispy tater tots, fluffy eggs, and melty cheese!

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 2 cups frozen tater tots
• ½ pound ground breakfast sausage
• 6 large eggs
• ½ cup low fat cottage cheese (2%)
• ½ teaspoon salt
• ½ teaspoon black pepper
• 1 cup freshly grated mozzarella cheese
• Freshly chopped parsley for garnish (optional)

Instructions

• Preheat the oven to 400 degrees F. Grease a 9-inch deep-dish pie dish with butter. Place the frozen tater tots in the prepared pie plate. Spread out evenly. Bake for 15 minutes in the preheated oven.
• When finished cooking, mash the tater tots into an even layer so they cover the bottom and sides of the pie dish.
• Reduce the oven temperature to 350 degrees F.
• Meanwhile, fully cook and crumble the breakfast sausage in a skillet over medium to medium-high heat. Remove from the heat and allow to cool down a bit.
• In a large bowl, whisk together the eggs, cottage cheese, salt, and pepper. Stir in the mozzarella cheese and the slightly cooled-down sausage. Stir to combine. Pour this mixture evenly over the tater tots in the pie dish.
• Bake for 30 minutes or until the center of the quiche is set. Remove from the oven and allow to cool for at least 5 minutes before slicing and serving. Top with freshly chopped parsley, if desired. Enjoy!

The post Sausage and Tater Tot Breakfast Quiche appeared first on Life In The Lofthouse.

Sunday dinners in our household are reserved for family comfort meals, a tradition that I cherish deeply. As a food blogger, Sundays also serve as my experimental kitchen playground where new recipe ideas come to life. While some experiments don’t always hit the mark, others turn into spectacular culinary successes, much like these Pesto Chicken Stuffed Shells.

Combining the aromatic flavor of basil pesto with chicken and cream cheese, encased in jumbo pasta shells and drenched in marinara, this dish quickly became a family favorite. Let me share this incredible recipe that promises to make your dinners extra special. This is a recipe that is easy to assemble, and every time they come out of the oven my crew gets so excited!

PESTO CHICKEN STUFFED SHELLS

This recipe is more than just a meal; it is a celebration of flavors and textures that come together to create a dish that is both comforting and exciting. Bails pesto has always held a special place in my heart. Its vibrant green color and robust flavor can transform any dish into something extraordinary. These shells are flavor-packed and are just as delightful to make as they are to eat.

INGREDIENTS

• 1 box (12 ounces) jumbo pasta shells
• 1 lb. cooked, shredded chicken breast (seasoned with salt and pepper)
• 1 to 1 ½ containers (7.5 ounces, each) chive and onion cream cheese
• 1/3 to 1/2 cup basil pesto (measure according to taste preference. I use 1/3 cup)
• 3 cups shredded Mozzarella cheese, divided
• 1 jar (24 ounces) marinara sauce
• freshly chopped parsley, optional

COOKING INSTRUCTIONS

Preheat the oven to 350 degrees F. Grease a 9×13-inch baking dish with nonstick spray. Set aside.

In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.

In a medium bowl, combine the cooked shredded chicken, 1 to 1 ½ of the containers of chive and onion cream cheese (depends on how wet you want the mixture), 1 cup shredded mozzarella cheese and the basil pesto. Stir mixture gently until combined.

In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 3 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. There should be enough filling to fill at least 24 shells.

Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top. 

Bake, uncovered, for 25 to 30 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped, fresh parsley (optional). Allow to stand for 5 minutes before serving.

SERVINGS

This recipe yields 6 to 8 servings. With about 24 stuffed shells in the dish, each serving includes 3 to 4 shells, depending on your portion size desired.

STORING AND REHEATING

Store any leftover pasta covered in the fridge for up to 3 days. When you’re ready to enjoy them, simply transfer to an oven-safe baking dish and reheat in the oven until cheese is melted and bubbly.

AN EASY VEGETARIAN OPTION

Making these shells vegetarian is incredibly easy. Replace the shredded chicken with a plant-based protein like tofu, tempeh, or just extra cheese and vegetables. Spinach, mushrooms, or roasted bell peppers can be great additions to the filling, adding both texture and flavor.

A FAMILY FRIENDLY SUCCESS

Flavor Combination: The blend of basil pesto with creamy ricotta and mozzarella cheese creates a rich and flavorful filling. The shredded chicken adds protein and texture.

Ease of Preparation: Using a rotisserie chicken cuts down on prep time, allowing you to focus on assembling and baking the dish.

Versatility: This dish can be easily adapted to suit different tastes. You can substitute the chicken with ground beef or turkey or use different types of cheese.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL SHELLS!

Chicken Cordon Bleu Stuffed Shells – all the classic ingredients of traditional Chicken Cordon Bleu baked inside jumbo pasta shells. They are delicious!

Three Cheese Stuffed Shells – a family favorite! Jumbo pasta shells filled with 3 creamy cheeses and topped with marinara sauce.

Pizza-Stuffed Pasta Shells – jumbo shells stuffed with ground beef, cheese, pepperoni, and pizza sauce. A yummy way to turn a slice into the perfect pasta!

Chicken & Broccoli Alfredo Stuffed Shells – Perfectly cooked pasta stuffed with hearty chicken, healthy broccoli, and topped with incredible Alfredo sauce.

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Pesto Chicken Stuffed Shells

Basil pesto, chicken, and cream cheese fill jumbo shells, topped with marinara and mozzarella. The best Pesto Chicken Stuffed Shells recipe.

Prep Time 30 minutes minutes

Cook Time 30 minutes minutes

Servings 6

Ingredients

• 1 box (12 ounces) jumbo pasta shells
• 1 lb. cooked, shredded chicken breast seasoned with salt and pepper
• 1 to 1 ½ containers (7.5 ounces, each) chive and onion cream cheese
• 3 cups shredded Mozzarella cheese divided
• 1/3 to 1/2 cup basil pesto (measure according to taste preference. I use 1/3 cup)
• 1 jar (24 ounces) marinara sauce
• 1 teaspoon freshly chopped parsley for garnish (optional)

Instructions

• In a large pot of water, boil pasta shells until al dente; according to package directions. Drain the water, then rinse noodles in cold water. Set aside.
• In a medium bowl, combine the cooked shredded chicken, 1 to 1 ½ of the containers of chive and onion cream cheese (depends on how wet you want the mixture), 1 cup shredded mozzarella cheese and the basil pesto. Stir mixture gently until combined.
• In a 9×13 baking dish, spread about 1 cup of marinara sauce in the bottom. Take one pasta shell and stuff it with 3 Tablespoons of chicken/cheese mixture. Place shell in prepared dish, and then repeat process with remaining shells and chicken/cheese mixture. (There should be enough filling to fill at least 24 shells.)
• Pour the remaining marinara sauce evenly over the stuffed shells, then sprinkle the remaining mozzarella cheese all over the top. 
• Bake, uncovered, for 25 to 30 minutes or until the cheese is melted and bubbly. Remove from the oven and sprinkle with chopped, fresh parsley (optional). Allow to stand for 5 minutes before serving. Enjoy!

Notes

Freezer Instructions: Prepare stuffed shells right up before baking step in a freezer safe container or baking dish. Do not bake. Cover tightly and freeze. Freeze up to 1 month.

To reheat: Place in the fridge to thaw up to 1 to 2 days. Once thawed, bake in a 350° F oven, covered for 40 minutes or until heated through.

 Recipe updated: 1/22/25

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Hello, friends! Last night I was racking my brain for ideas on how I could help you awesome readers. After some thinking, I decided to make a list of 20+ Favorite Freezer meals that reheat easily!

I know for me, stocking my freezer up with a few extra meals is something I love to do. It feels nice to know we have back up meal options for busy nights, or a meal for a friend in need, or in case of emergencies. You just never know what can come up.

The list below has over twenty freezer recipe ideas. The bread recipes are tried and true that I freeze all the time! The French Bread Rolls are awesome and they make for delicious mini sandwiches. The Perfect Cinnamon Rolls freeze wonderfully and can be reheated in the microwave for a minute or so. They’re a great and easy option for breakfast.

There is also plenty of dinner options as well. Take a look below and see if there are some meals you’d like to make! I hope there are lots you can freeze away for your families. -Holly xo

CRISP BEAN BURRITOS

SLOW COOKER MEXICAN SHREDDED CHICKEN

RED AND WHITE PASTA

SLOW COOKER CHICKEN TACO SOUP

PERFECT CINNAMON ROLLS

FRENCH BREAD ROLLS

HOMEMADE HAMBURGER BUNS

EASY SPAGHETTI SAUCE

EASY BEEF STROGANOFF

SLOPPY JOES

CROCK POT TACO SOUP

SLOW COOKER CHICKEN TORTILLA SOUP

CHICKEN TACO PIZZA

BBQ CHICKEN BACON PIZZA

HAWAIIAN BBQ CHICKEN PIZZA

Green Chile Chicken Enchilada Casserole

CROCK POT BBQ CHICKEN

SWEET AND SOUR CHICKEN CASSEROLE

SLOW COOKER SWEET PORK

TERIYAKI CHICKEN CASSEROLE

SLOW COOKER CHILI

FREEZER BEEF AND BEAN BURRITOS

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I try to bring balance to both my home and food. It’s essential for a happy home, and unforgettable dinners. My Honey Lime Chicken Enchiladas are a flavorful fusion of sweet, tart, and savory. This delicious dinner is easy to assemble and just as easy to eat every last bite. My family loves these enchiladas!

HONEY LIME CHICKEN ENCHILADAS

This list of ingredients you need to make these enchiladas is small yet impactful. The three main flavor components are honey, lime juice, and chili powder. This combination mixed with freshly shredded chicken is perfection, in my opinion. The tender meat soaks up all the flavor and balances everything out perfectly. Let the mixture marinate for at least 30 minutes before you assemble to ensure maximum flavor.

After the chicken mixture has marinated, place it down the center of flour tortillas with some cheese. Roll up tightly then lay in prepared pan. Repeat this until you’ve used up all the chicken. The recipe should make 10 enchiladas. Spread the enchilada sauce and shredded Monterey jack cheese over the top then bake. Get ready for one of the best dinners of your life!

HOW DO I COOK THE CHICKEN FOR THE ENCHILADAS?

Any cooked chicken can be used in this recipe. If you have some chicken sitting in your freezer that needs to be used, this is the best time to thaw it and get cooking! A rotisserie chicken also works great for this recipe. If you have some time, try slow cooking your chicken in a crock pot with a little chicken broth to keep it moist.

ENJOY THIS RECIPE? HERE ARE A FEW MORE PERFECTLY BALANCED DINNERS!

Slow Cooker Chicken Ranch Tacos – Flavorful tacos with zesty ranch flavored chicken.

Grilled Cilantro Lime Chicken – Juicy chicken breast grilled with a cilantro and lime marinade.

Lemon Garlic Steak Bites – Tender bits of steak prepared in garlic and lemon juice for a balanced flavor.

White Chicken and Spinach Lasagna – A hearty meal full of chicken, spinach and lasagna noodles in a savory white sauce.

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Honey Lime Chicken Enchiladas

Honey Lime Chicken Enchiladas are a sweet and zesty twist on a traditional Mexican dish.

Prep Time 40 minutes minutes

Cook Time 30 minutes minutes

Ingredients

• 3 Tablespoons honey
• 1/4 cup fresh lime juice
• 1 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1 pound cooked, shredded chicken (a rotisserie chicken works great for this recipe)
• 10 taco-size flour tortillas
• 16 ounces shredded Monterey jack cheese
• 2 cans (10 ounces, each) green enchilada sauce
• 1/4 cup heavy cream

Instructions

• Preheat oven to 350° F. degrees. Mix the honey, lime juice, chili powder and garlic powder together and then mix with the cooked shredded chicken. Allow to marinate for 30 minutes.
• Spray a 9×13 inch pan and a 8×8 inch pan with cooking spray. Pour a little bit of the green enchilada sauce on the bottom of each pan.
• Take one tortilla and fill with chicken and a few tablespoons of cheese down the center of the tortilla. (Make sure to save at least 1 ½ cups cheese to sprinkle over top of enchiladas.) Roll up and place in prepared pans. Repeat with all tortillas, chicken and cheese.
• Mix together the remaining enchilada sauce and heavy cream. Pour sauce over the tops of enchiladas (depending on how saucy you like your enchiladas, you may not need to use all of the sauce. Eyeball it.) Sprinkle the reserved cheese evenly over the tops of all the enchiladas.
• Bake, uncovered, for 30 to 35 minutes, or until hot and bubbly. Serve with sour cream, salsa, guacamole or any toppings you love. Enjoy!

Notes

Yields: 10 enchiladas

FREEZER INSTRUCTIONS: Prepare enchiladas right up until baking step. Don’t bake. Tightly cover with a double layer of aluminum foil. Freeze up to 2 months. To reheat: Place frozen enchiladas in a 9×13 baking dish. Bake from frozen, at 350° F, covered for 1 hour. Uncover, bake an additional 30 minutes, or until heated through.

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If you’re sick of the same old spaghetti dinners every other week, then this Taco Spaghetti is just what you need! It’s such a fun twist on regular spaghetti and has a nice little kick from the green chilies. It’s so flavorful from the taco seasoning, juicy tomatoes, and diced green onions and tastes just like a taco in pasta form.

Even better, Velveeta cheese is mixed in with the hamburger mixture to create ooey gooey cheese heaven! But why just stop at cheese inside, when you can also put it outside? A nice even layer of shredded cheddar cheese is added to the top of the Taco Spaghetti right before it’s baked so when it comes out, the cheese is all hot and bubbly!

This Mexican flavored pasta dish also comes together in just 30 minutes, making it a quick and easy weeknight dinner. Serve it with a green side salad or some breadsticks and you’ll be in pure Tex-Mex bliss.

INGREDIENTS IN TACO SPAGHETTI

Simple ingredients, but bold flavor.

• Spaghetti noodles: you can use whatever noodles you want, but I personally prefer classic spaghetti.
• Ground beef: could also try ground turkey or ground chicken if you don’t like beef.
• Taco seasoning: I use a store bought low-sodium taco seasoning packet, but if you would like to make your own seasoning from fresh spices, go right ahead!
• Greek yogurt: this makes the meat mixture more moist and really brings out the flavors.
• Rotel: Since I’m not big on too much spice, I just use the can of mild Rotel, but if you want more or less spice, get one that fits your preference!
• Velveeta cheese: It melts so nicely, making the meat mixture rich and creamy.
• Cheddar Cheese: because you can’t ever have too much cheese.
• Green onions: for added flavor.

CAN YOU USE SOUR CREAM INSTEAD OF YOGURT?

You definitely can! It will still give you that added creaminess and moistness to the meat. You could also try cottage cheese as well, this will also give you the same results.

STORING LEFTOVERS

If you end up with leftovers, simply cover the casserole dish tightly with plastic wrap and place in the refrigerator for up to 4 days.

SIMILAR RECIPES

If you loved this dish, then you may also like these other recipes:

Tex-Mex Chicken Chopped Salad: a salad filled with crunchy romaine lettuce, corn, black beans, grilled chicken and more! The taco-flavored ranch dressing finishes it off to perfection!

Baked Spaghetti: traditional spaghetti that’s full of Italian flavors and baked in a baking dish.

Creamy Pasta Primavera: a combination of fresh veggies, parmesan cheese and linguine pasta!

Chicken Ranch Pasta Bake: a simple pasta recipe bursting with creamy ranch flavor.

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Taco Spaghetti

Spaghetti noodles, ground beef, diced tomatoes, green chilies and taco seasoning come together to make this Taco Spaghetti

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 8 ounces dried spaghetti noodles
• 1 pound lean ground beef
• 1 packet (1 ounce) low-sodium taco seasoning
• 3/4 cup water
• 1 container (8 ounces) plain Greek yogurt
• 1 can (10 ounces) Rotel (diced tomatoes and green chilies) undrained
• 1 package (8 ounces) Velveeta cheese cubed
• 1 cup shredded cheddar cheese
• 2 green onions diced

Instructions

• Preheat oven to 350 degrees F. Spray an 9×9-inch or 11×7-inch (that's what I used) baking pan with non-stick spray. Set aside.
• Cook spaghetti noodles in a large pot of salted water until al dente. (According to package directions.) Drain water.
• Meanwhile, cook and crumble ground beef in a large skillet over medium high heat; until beef is no longer pink. Drain any grease. Add taco seasoning and water. Cook and stir for 5 minutes.
• Stir in greek yogurt, Rotel, and Velveeta cheese to hamburger mixture. Stir constantly until cheese has melted. Stir in cooked spaghetti and then pour everything into the prepared baking dish.
• Top evenly with shredded cheddar cheese. Bake, uncovered, for 20 minutes or until hot and bubbly.
• Serve and garnish with diced green onion. Enjoy!

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I really don’t think it gets any easier than this for a simple and delicious meal! This Red and White Pasta requires only four ingredients. Yep, that’s it. This is my go-to dish on weeknights after I’ve had a long day at work. My kids love it and they are the pickiest eaters on the planet! A dinner that is filled with pasta and cheese has ‘kid-friendly’ written all over it.

This recipe comes from my favorite cookbook I always talk about, The Food Nanny. Hers calls for a homemade Alfredo sauce that she makes. It is amazing but when I’m in a hurry, and don’t have a lot of time to make dinner, I just use a bottle of Alfredo sauce. It works out perfectly.

I believe another reason I love The Food Nanny’s cookbook so much is because there’s a lot of menu planning ideas in it. Her book is what inspired me to start menu planning years ago. I remember when I used to go to the grocery store with absolutely no idea as to what I was going to make for any meals. I would spend a couple hundred dollars on a bunch of odds and ends and then we would always end up eating out or grabbing fast food. It was such a waste of money.

Now before I go to the store I plan all of our meals and write down all the ingredients I need. I make sure to go through my entire pantry and fridge to see if I already have some of the items so I don’t buy double. It has been such a money saver! : )

Red and White Pasta is always a dinner time favorite at our house. The combination of marinara with Alfredo sauce was a match made in heaven. This is another meatless meal that I always serve a big green salad with. It is so delicious!

LOVE PASTA? TRY THESE OTHER DELICIOUS PASTA RECIPES:

Chicken Ranch Pasta Bake

Pepperoni Pizza Pasta Salad

French Onion Beef Casserole

Creamy Pasta Primavera

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Red and White Pasta

Penne pasta coated in Alfredo and marinara sauces then baked with mozzarella cheese. This is my kids' favorite meal!

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Servings 8

Ingredients

• 1 box (16 ounces) penne pasta
• 1 jar (26 ounces) marinara sauce
• 1 jar (16 ounces) Alfredo sauce
• 3 cups shredded mozzarella cheese divided

Instructions

• Preheat oven to 375 degrees F. Boil and cook pasta in a large pot of water according to package directions. Drain.
• Spread 1/2 cup of marinara sauce in the bottom of a 9×13-inch baking dish. Pour half of the cooked pasta on top; spread out evenly. Pour half the Alfredo sauce, half the spaghetti sauce, and 1 cup of mozzarella cheese evenly over the top. Repeat with remaining pasta, sauces and cheese.
• Cover pan with foil and bake for 30 minutes or until warmed through and cheese is melted. Serve warm and enjoy!

Notes

Freezer Instructions: Prepare recipe in a freezer-safe baking dish right up until the baking step. Don’t bake. Cover and seal dish properly. Freeze up to 2 months.
To Reheat: Place dish in refrigerator to thaw up to 2 days. Bake in a 350° F, covered with foil, for 45 minutes or until heated through.

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Crisp Bean Burritos are a copy-cat recipe from the fast food chain Taco Time. I grew up eating at Taco Time and would always order these. They are cheesy-filled bean burritos that are deep fried and filled with flavor. Most people would call these ‘Flautas’, but where I’m from they are called a crisp burrito and they’re darn tasty.

I love that these burritos only require three simple ingredients that you are bound to have on hand. I will make these for quick lunches and dinners for my family and they devour them in no time at all!

If you’re watching calories and fat then you can skip the pan-frying and bake them instead. When I’m trying to be a little bit healthier that’s what I do. Just pop them in a 400 degree oven for about 15 minutes. They will still be crispy and yummy as ever.

This is also a great recipe that you can really play around with. Add cooked chicken, beef or green chiles for the ultimate burrito! But I truly love them just like this. They are simple yet totally delicious! Of course, don’t forget the salsa, sour cream and guacamole to dunk them in.

MORE DELICIOUS BURRITO RECIPES YOU MAY LIKE:

Chile Colorado Burritos

Freezer Beef and Bean Burritos

Smothered Chicken Burritos

Baked Burrito Casserole

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Crisp Bean Burritos

Crisp Bean Burritos are filled with cheesy refried beans wrapped inside a flour tortilla then deep-fried.

Prep Time 1 hour hour 15 minutes minutes

Cook Time 2 minutes minutes

Servings 8

Ingredients

• 2 cans (16 ounces, each) refried beans
• 1 packet (1 ounce) taco seasoning
• 8 (6-inch) flour tortillas
• 2 cups shredded cheddar cheese (I use mild cheddar)
• 1 cup vegetable oil

Instructions

• Mix beans and taco seasoning together in a medium size bowl until combined. Spread about a 1/3 cup refried beans down the center of each tortilla. Sprinkle with 3 tablespoons of cheese. Roll tortilla up; keeping ends open. Repeat with remaining tortillas, beans and cheese.
• Place burritos in two large freezer zip-lock bags. Place in freezer for one hour before frying. (This is an important step. If you don't freeze the burritos the beans will spill out of the ends during the frying process.)

  *(If you are going to bake the burritos you do not need to freeze them first. Follow baking directions below in the notes.)*
• Heat oil in a 12-inch skillet over medium-low heat. Preheat oven to 300 degrees F. Line a large baking sheet with foil. Set prepared baking sheet in oven.
• Using tongs, carefully lay 2 burritos into the skillet, seam-side down. Fry for 40 to 60 seconds or until golden brown. Flip burritos onto their other side and fry another 40 to 60 seconds. Lay fried burritos onto a paper-towel lined plate to soak up any grease. Carefully set cooked burritos onto baking sheet in oven to keep them warm. Repeat frying process with all burritos.
• Serve crisp bean burritos warm and enjoy with salsa, sour cream, guacamole, etc.

Notes

TO BAKE: Once the burritos are rolled, place them in a single layer onto a foil-lined baking sheet. Spray the tops of the burritos with cooking spray. Bake burritos at 400 degrees F. for 10 to 15 minutes, or until golden brown and crispy.

TO FREEZE:
Make burritos as directed but do not fry. Place burritos in a freezer ziplock bag. Make sure to get rid as much air as possible. Freeze. When ready to eat, fry frozen burritos in oil for 2 to 3 minutes. OR reheat in microwave for 1 1/2 to 2 minutes.

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Happy Friday, friends! Just so you know, this post was supposed to go live yesterday morning. For some reason it didn’t publish and I didn’t notice it until now, so here I am getting it on the blog today for you.

CREAM CHEESE BEEF ENCHILADAS

You guys know I adore Mexican food. It is the best! Tacos will always be my number one, but when I’m feeling like something different, I go for enchiladas! Ground beef enchiladas, to be exact. I know, I know a lot of you think ground beef enchiladas aren’t authentic Mexican enchiladas. Well, I think they are.

When I lived in Arizona after high school there was this amazing Mexican restaurant that served the BEST ground beef tacos and enchiladas you could ever imagine. Over the years I have tried to recreate them but never could.

With all that trial and error (really never error because they were all delicious) I realized it was the simple recipe, with simple ingredients that was the winning combo. That’s when I created these Cream Cheese Beef Enchiladas.

These enchiladas are SO amazing and definitely the ones I make the most. The filling is so yummy and the cream cheese just takes it to all kinds of delicious levels.

I like to serve these with a side of my MEXICAN RICE. It’s a winning combo, always.

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Cream Cheese Beef Enchiladas

Cream Cheese Beef Enchiladas are loaded with lean ground beef, cream cheese, and melty Colby Jack cheese. An easy-to-make Mexican dinner!

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Ingredients

• 1 pound lean ground beef
• 4 ounces cream cheese softened
• 2 cups mild salsa divided
• 1 Tablespoon low-sodium taco seasoning
• 1/2 teaspoon chili powder
• 1/4 teaspoon cumin
• 1/4 cup water
• 2 cups shredded colby-jack cheese divided
• 8 (8-inch) flour tortillas (sometimes I use corn tortillas instead. Both are delicious)
• 2 green onions thinly sliced

Instructions

• Preheat oven 350 degrees F. Spray a 9×13 inch baking pan with cooking spray. Set aside.
• In a large non-stick skillet, cook and crumble ground beef over medium-high heat until browned. Drain any grease. Add cream cheese, 1/2 cup salsa, taco seasoning, chili powder, cumin and water. Bring to a small boil, then reduce heat to low and cook 5 more minutes or until thoroughly heated. Remove skillet from heat.
• Spread 1/2 cup salsa in the bottom of the prepared baking dish. Place 1/3 cup filling onto each tortilla and one tablespoon cheese. Roll up and then place side by side in baking dish.
• Pour remaining salsa over enchiladas, spreading evenly to coat all of them. Sprinkle the rest of the cheese all over the tops.
• Bake, uncovered, 20 to 25 minutes or until cheese is melted and bubbly. Remove from oven and let stand 5 minutes before serving. Serve with sliced green onion, more salsa and any other toppings of your choice. Enjoy!

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Lasagna has been one of my favorite dinners ever since I was little. When Mom had lasagna cooking in the oven, and the amazing aroma spread through out the house, I was one excited girl for dinner.

I love to make lasagna for my family now, too. I have a few different recipes I make, but this Cream Cheese Lasagna is definitely the best.

I tweaked a recipe I found from a Taste of Home magazine years ago and made it my own. It has a super easy homemade tomato sauce that cooks for just 30 minutes. While the sauce is cooking you can easily boil the lasagna noodles at the same time, so it really all comes together quickly.

The cream cheese takes this lasagna to new heights! I have never been a fan of ricotta cheese that’s in a lot of lasagnas, so the cream cheese replacement is just perfect to me. It adds such a rich creaminess!

Just a note- I always use lasagna noodles you have to cook first. I never use oven-ready. I feel the texture is off and sometimes they still seem hard. So that’s just my little tip when making lasagna.

If you have been looking for a super delicious and easy recipe for lasagna then look no further, my friends!

MORE DELICIOUS RECIPES YOU MAY LIKE:

CHEESY LASAGNA ROLL UPS

EASY SKILLET LASAGNA

BOWTIE SKILLET LASAGNA

BEEF ENCHILADA LASAGNA ROLLS

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Cream Cheese Lasagna

This lasagna is made with an easy homemade tomato sauce and loaded with cheese!

Prep Time 35 minutes minutes

Cook Time 50 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 pound lean ground beef
• 1 small yellow onion finely chopped
• 4 cloves garlic minced
• 1 can (15 ounces) Italian diced tomatoes undrained
• 2 cans (15 ounces, each) tomato sauce
• 1 can (6 ounces) tomato paste
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 1 teaspoon Italian seasoning
• 1 teaspoon sugar
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper
• 9 lasagna noodles
• 6 ounces cream cheese
• 2 cups freshly grated Mozzarella cheese
• 2 cups freshly grated Parmesan cheese

Instructions

• In a large pot, cook ground beef and onion over medium heat. Continue to cook and crumble beef until no longer pink. Drain any grease.
• Add minced garlic to cooked beef and cook for 30 seconds. Pour in diced tomatoes, tomato sauce, paste, oregano, basil, Italian seasoning, sugar, salt and pepper. Stir and bring mixture to a boil. Reduce heat to low and let simmer for 30 minutes.
• Meanwhile, boil lasagna noodles in a large pot of water until al dente. Drain water, then lay noodles out on a wax-paper lined baking sheet. (Don’t let noodles touch because they will stick.)
• Spread 1 cup of sauce on the bottom of a 9×13-inch baking dish. Lay 3 noodles over sauce. Drop a third of the cream cheese, by teaspoonfuls, over the noodles. Sprinkle 1/2 cup Mozzarella and 1/2 cup Parmesan cheese on top, then spoon a third of the sauce on top. Repeat layers two more times, ending with the last of the cheeses. (Sprinkle very top with dried Parsley, if desired.)
• Cover with foil. Bake in a preheated 350 degree F. oven for 45 minutes. Carefully remove foil (it will be hot!) then bake another 5 to 10 minutes or until cheese is bubbly and melted. Remove from oven and let stand 10 minutes before slicing and serving. Enjoy!

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  I’ve been on a freezer cooking kick lately. Have you checked out the list of my favorite freezer meals? It’s a good list of easy and convenient meals that I love! It’s nice to be prepared and have a fully stocked freezer full of meals on those days I’m too busy to cook, or too lazy. Ha!

Today I’m sharing a new favorite of ours. We love burritos and these ones are so delicious and freeze beautifully. When I make these I like to double the recipe, so I have a lot to freeze for later. My kids, hubby and I can’t get enough of these. They are awesome!

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Freezer Beef and Bean Burritos

Make mealtime easy with these Freezer Beef and Bean Burritos—filled with flavorful ground beef, creamy refried beans, and gooey cheese. Prep ahead and enjoy a delicious, hearty meal anytime!

Author Life in the Lofthouse

Ingredients

• 1 pound ground beef
• 1/2 cup chopped onion
• 3 cloves garlic minced
• 3 Tablespoons tomato paste
• 1/2 Tablespoon ground cumin
• 1 teaspoon chili powder
• 1 teaspoon dried oregano
• 1/2 teaspoon salt
• 2 Tablespoons fresh lime juice
• 1/4 cup water
• 2 cups prepared Mexican rice
• 1 15 oz. can refried beans
• 2 cups shredded cheddar cheese
• 8 Tablespoons sour cream
• 8 large 10-inch flour tortillas

Instructions

• In a large skillet, over medium-high heat, add ground beef, onion and garlic to skillet. Cook and crumble beef and cook until no longer pink. Drain grease.
• Add tomato paste, cumin, chili powder, oregano, salt, lime juice and water to beef. Cook and stir until mixture comes to a slight boil. Reduce heat to low and cook for 5 to 8 minutes or until thoroughly heated.
• Remove from heat and let stand 15 minutes or until mixture comes to warm room temperature.
• Lay tortillas out on a flat surface and divide the beans, beef,rice and sour cream among the 8 tortillas. Fold each burrito-style.
• Wrap each burrito with saran wrap, and then place burritos in a freezer-safe ziplock bag. Freeze up to 2 months.
• To Reheat: Unwrap burrito from plastic wrap. Place on a microwave-safe plate. Microwave 2 to 3 minutes or until heated through. Serve and enjoy!

Notes

Yields: 8 burritos

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The recipes I’m sharing today are tried and true favorites of ours, that freeze great! At the end of each recipe, I’ve included the way I freeze and reheat each one. (Except for the pizza and Oven Baked Stew. I cook the stew in the crock pot for an easy make-ahead option, and I only make the pizza in advance and store in the fridge until ready to bake.)

Also, I’ve included a link to the USDA freezing guidelines, in case you have any freezing questions –> USDA Freezing and Food Safety Guidelines. This is a great and safe guide to go by!

Pesto Chicken-Stuffed Shells

Beef Stroganoff

Sloppy Joes

Cheesy Chicken Ranch Pasta

Red & White Pasta

Ham and Cheese Sliders

Honey Lime Chicken Enchiladas

Sour Cream Noodle Bake

Taco Ranch Chili

Parmesan Chicken Meatballs

Spaghetti Sauce

 Oven Baked Stew (Make ahead by using a crock pot)

 BBQ Chicken and Bacon Pizza (Make ahead)

The post Easy Make Ahead and Freezer Meals appeared first on Life In The Lofthouse.