Layered Ranch Dip is the perfect appetizer for any gathering! While the Lofthouse leans more towards Motocross and Supercross (my husband Kale’s absolute favorite), we still love to indulge in classic game-day foods. When the Super Bowl rolls around, it’s all about the food for me! If you’re looking for an appetizer that’s sure to impress, that’s simple to make, and disappears quickly, this dip is for you. Let’s dive into the details of why this dip is a must-have for your next event, whether it’s game day, a family gathering, or just a casual get-together with friends.

LAYERED RANCH DIP

One of the best things about this recipe is its versatility. It combines a variety of flavors and textures into each bite, making it irresistible to just about anyone. Not only is this delectable dip incredibly easy to prepare, but its creamy, tangy flavor paired with the freshness of diced tomatoes, spicy green chilies, and savory black olives makes it a total crowd-pleaser.

Imagine scooping this creamy, cheesy goodness up with a crunchy tortilla chip — it’s heaven in a bite! Unlike the classic seven-layer dip, this Layered Ranch Dip skips the refried beans and delivers pure, ranch-flavored bliss that will have your guests coming back for more. The base of this dip is a smooth, ranch-flavored dip layer, and from there, it’s all about the toppings! Monterey Jack cheese adds a mild creaminess that balances the sharper flavors of the ranch, while diced tomatoes and green chilies give the dip a fresh, slightly spicy kick. The black olives and red onion add a briny, savory touch, creating a perfect contrast to the coolness of the ranch and sour cream.

INGREDIENTS

• 2 1/2 cups sour cream
• 1 packet (1 ounce) ranch salad dressing/seasoning mix
• 1 cup shredded Monterey Jack cheese
• 1 medium Roma tomato, diced
• 1 can (4 ounces) chopped green chilies, drained
• 1 can (2.25 ounces) sliced black olives, drained
• 1/4 cup finely chopped red onion
• Tortilla chips

INSTRUCTIONS

In a small bowl, mix sour cream and ranch salad dressing mix; spread into a large shallow dish. Layer with shredded Monterey Jack cheese, tomatoes, green chilies, olives and red onion. Cover and refrigerate at least 1 hour before serving. Serve with tortilla chips. Enjoy!

A TEN-MINUTE MIRACLE

This recipe is truly a miracle recipe because it comes together in just 10 minutes! With minimal prep and no cooking required, it’s the ultimate solution for those times when you need a quick and delicious appetizer but don’t have a lot of time. Simply mix the sour cream with ranch seasoning, layer on your toppings, and voilà — a creamy, flavorful dip that tastes like it took hours to prepare. Whether you’re hosting a last-minute gathering or just need a fast snack for game day, this dip has you covered!

SERVE WITH STYLE

While tortilla chips are the classic go-to for dipping, you can also serve this dip with an assortment of dippers to keep things interesting. Some ideas include:

– Pita chips: These are sturdy and offer a great texture contrast to the creamy dip.

– Crackers: Ritz or club crackers provide a buttery crunch.

– Vegetables: If you’re looking for a slightly healthier option, sliced bell peppers, cucumbers, or celery sticks make great alternatives to chips.

STORING LEFTOVERS

If you have any leftover dip, place it in an airtight container and refrigerate. It will stay fresh for up to 3 days. To enjoy it again, you can either serve it cold right from the fridge or let it sit at room temperature for about 20 minutes to soften up a bit before serving.

This dip can be made a day in advance, making it a great option for busy game days when you want to get everything ready ahead of time. Simply follow the recipe instructions and refrigerate the dip until you’re ready to serve. Just be sure to give it a good stir before serving to redistribute all those delicious layers.

THE PERFECT GAME DAY COMPANION

Though this is perfect for game day, it’s also a great dish to bring to potlucks, family gatherings, or even just a fun movie night. Its versatility and ease of preparation make it an ideal appetizer for just about any event. Plus, with the creamy ranch and cheesy layers, it’s guaranteed to be a hit no matter where you serve it. When it comes to game-day food, there’s nothing better than a good dip. It’s easy to serve, can feed a crowd, and it’s always a hit — no matter what’s on TV. This recipe is perfect because:

– It’s quick and easy: You can whip this up in just 10 minutes, making it ideal for those last-minute party prep moments.

– It feeds a crowd: The creamy ranch and sour cream base, along with the generous toppings, create a hearty dip that will easily serve a group.

– It’s adaptable: Don’t like onions? Leave them out. Want more spice? Add jalapeños or a dash of hot sauce. You can even swap out the cheese or try adding additional layers like guacamole or salsa to make it your own.

CREATIVE CUSTOMIZATIONS

One of the best things about this dip is how easy it is to customize. Here are a few ideas to make this dip your own:

– Spice it up: If you like dips with a little heat, add some diced jalapeños or a few dashes of hot sauce to the ranch mixture.

– Switch up the cheese: While Monterey Jack cheese is mild and melty, you can substitute it with cheddar, pepper jack, or even a Mexican cheese blend for more variety.

– Add a protein: Want to make this dip even heartier? Add some cooked and crumbled bacon, shredded chicken, or ground beef as an extra layer for a more filling appetizer.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELECTABLE DIPS!

BBQ Chicken Dip – A creamy, comforting dip filled with chicken breast, black beans, barbecue sauce and cheese. This dip is packed with flavor!

Warm Bean Dip – Loaded with creamy refried beans, sour cream and Mexican seasonings. It’s topped off with lots of gooey cheese for one incredible dip!

Jalapeno Popper Dip – Packed with cheesy goodness and a little heat from the jalapeños. This delicious dip tastes just like the classic appetizer!

Cookie Dough Dip – A quick and easy way to satisfy your cookie dough craving. This sweet treat takes enjoying a guilty pleasure to a whole new level! 

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Layered Ranch Dip

Creamy ranch dip, MontereyJack cheese, diced tomatoes, spicy green chilies, and more create this Layered Ranch Dip. It's the perfect appetizer for parties, fiestas, and game day celebrations!

Prep Time 1 hour hour

Servings 6

Ingredients

• 2 ½ cups sour cream
• 1 packet (1 ounce) ranch salad dressing/seasoning mix
• 1 cup shredded Monterey Jack cheese
• 1 medium Roma tomato diced
• 1 can (4 ounces) chopped green chilies drained
• 1 can (2.25 ounces) sliced black olives drained
• 1/4 cup finely chopped red onion
• Tortilla chips

Instructions

• In a small bowl, mix sour cream and ranch salad dressing mix; spread into a medium-size shallow dish. Layer with shredded Monterey Jack cheese, tomatoes, green chilies, olives and onion.
• Cover and refrigerate 1 hour before serving. Serve with tortilla chips. Enjoy!

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My BBQ Ranch Chicken Pasta Salad is the perfect addition to any BBQ, cookout, or picnic. Tangy BBQ sauce combined with creamy ranch dressing creates a mouthwatering harmony that tantalizes the taste buds. Each bite is an explosion of flavor, making it an unforgettable dish. This recipe is not only delicious but it’s also easy to prepare, making it a go-to recipe for busy summer days. With just a few simple steps and common ingredients, you can whip up a batch in no time. Whether you’re feeding a crowd or just your family, this pasta salad is sure to be a hit.

BBQ RANCH CHICKEN PASTA SALAD

Start by cooking the pasta in a large pot of boiling water according to the package directions. Once the pasta is al dente, drain it and rinse under cold water to stop the cooking process and to cool it down. In a separate bowl, combine the BBQ sauce, ranch dressing, and sour cream. Whisk until smooth and well-blended. This sauce brings together the tangy, smoky flavor of BBQ with the creamy, herby taste of ranch, creating a perfect harmony that coats the pasta beautifully.

Pour the sauce over the cooled pasta and gently toss to coat. Add the cooked chicken, black beans, corn, tomatoes, red onion, cheese, and chopped fresh cilantro. Gently toss to combine it all. Refrigerate the pasta salad for at least 30 minutes to allow the flavors to meld. When ready to serve, give it a quick stir and garnish with extra cilantro if desired. This salad can be made a day in advance, making it an ideal dish for entertaining.

INGREDIENTS

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans, rinsed and drained
• 1 cup corn, drained
• 1 cup cherry tomatoes, halved
• 1/2 small red onion, finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

INSTRUCTIONS

Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.

In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.

Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

CHILL BEFORE SERVING

Allowing the pasta salad to chill in the refrigerator before serving helps the flavors to meld together and enhances the overall taste. This also makes it a convenient dish to prepare ahead of time. Just give it a quick stir before serving to refresh the flavors.

PROPER STORAGE

If you have any leftovers, store them in an airtight container in the refrigerator. The salad will keep for up to three days, making it perfect for meal prep or enjoying over a few days. If the salad looks a little dry after sitting in the fridge, simply stir in a bit more BBQ sauce or ranch dressing to revive it.

VERY VERSATILE

You can easily customize the ingredients to suit your tastes or what you have on hand. For a spicier kick, add some diced jalapeños or a sprinkle of chili powder. If you’re looking to make it even heartier, toss in some cooked bacon bits or avocado chunks. The possibilities are endless, allowing you to adapt the recipe to fit any occasion or preference. Feel free to get creative with this recipe. Add your favorite veggies, swap out the cheddar for another type of cheese, or adjust the amount of BBQ sauce and ranch dressing to suit your taste. The goal is to make a pasta salad that you and your family will love.

COMBINE WITH THE OUTDOORS

This pasta salad is a star at BBQs, cookouts, and picnics. It’s easy to transport, doesn’t require reheating, and can be served straight from the cooler. The combination of BBQ sauce and ranch dressing is a crowd-pleaser that appeals to both kids and adults. Plus, it pairs wonderfully with other summer staples like grilled meats, corn on the cob, and fresh fruit.

QUICK AND EASY TO PREPARE

During the busy summer months, having a go-to recipe that’s quick and easy to prepare is invaluable. This can be whipped up in no time, especially if you use pre-cooked chicken. It’s a convenient option for those last-minute invites to potlucks or when you need to feed a hungry crowd without spending hours in the kitchen.

FLAVORFUL AND NUTRITIOUS

This salad is not only delicious but also packed with nutritious ingredients. The black beans and corn add fiber and vitamins, while the chicken provides a good source of protein. Using a combination of BBQ sauce, ranch dressing, and sour cream keeps the dish creamy and flavorful without being overly heavy. You can also use whole grain pasta for an extra boost of nutrition.

PASTA OPTIONS

The type of pasta you use can make a big difference in the overall texture and flavor of the salad. Small shapes like rotini, penne, or elbow macaroni work best because they hold the sauce well and are easy to eat. Make sure to cook the pasta until al dente and rinse it under cold water immediately after draining to keep it from becoming too soft/ mushy.

ENJOY THIS RECIPE? HERE IS A FEW MORE PERFECT PASTA SALADS!

Strawberry Chicken and Spinach Pasta Salad – This is one of the freshest recipes on my blog! Crisp spinach, fresh strawberries, and tender noodles.

Chicken Caesar Pasta Salad – One of the best salads is elevated with the addition of al dente pasta noodles for a more satisfying dish!

Fiesta Chicken Pasta Salad – This fresh side dish is loaded with southwest flavors and ingredients sure to spice up any BBQ you have coming up.

BLT Pasta Salad – One of America’s best sandwiches are turned into one of the World’s best pasta salads! Bacon, lettuce, tomato, pasta, and Ranch dressing.

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BBQ Ranch Chicken Pasta Salad

BBQ Ranch Chicken Pasta Salad is the ultimate summer side dish. This flavorful salad is packed with BBQ chicken, creamy ranch dressing, corn, tomatoes, cheese, and more!

Servings 8

Ingredients

• 1-pound penne pasta (or any small pasta shape you prefer)
• 1 cup BBQ sauce
• 1/3 cup ranch dressing
• 1/4 cup sour cream
• ½ pound diced cooked chicken
• 1 can (15 ounces) black beans rinsed and drained
• 1 cup corn drained
• 1 cup cherry tomatoes halved
• 1/2 small red onion finely diced
• 1 cup shredded cheddar cheese
• 2 tablespoons chopped fresh cilantro

Instructions

• Cook pasta in a large pot of water, according to package directions. Drain the water then rinse pasta under cold water to cool. Place pasta in a large bowl.
• In a separate medium bowl, combine BBQ sauce, ranch dressing and sour cream. Whisk to combine then add to the cooked pasta.
• Gently fold in all remaining ingredients until combined. Refrigerate until ready to serve.

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I love my crock pot. I use it ALL the time and definitely year round. Slow cookers are little life savers, especially on busy days! It’s such a good feeling to get dinner prepped and out of the way first thing in the morning. The extra bonus is smelling it cook all day!

This Creamy Ranch Chicken is a big favorite of ours. It’s dinner all in one! You have your meat, potatoes and veggie all cooked and ready to eat once the time is up. I love that!

Not only is this recipe super convenient it is delicious. The ranch flavor is just perfect. Not too overpowering at all. My kids devour this and so does my hubby. It’s on the dinner rotation often at my house. 🙂

Give my Homemade Ranch Dressing Mix a try in this recipe. I bet you have all the ingredients in your pantry right now. 🙂

MORE SLOW COOKER RECIPES YOU MAY ALSO LIKE: 

Creamy Ranch Pork Chops

Beef Stroganoff

Creamy Italian Chicken

Beef and Broccoli

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Crock Pot Creamy Ranch Chicken

Delicious creamy ranch chicken, potatoes and carrots slow cooked in the crock pot.

Prep Time 15 minutes minutes

Cook Time 5 hours hours

Servings 4

Author Holly

Ingredients

• 6 medium Russet potatoes cut into 2-inch pieces
• 2 cups baby carrots
• 4 boneless skinless chicken breasts
• salt and pepper to taste
• 1 large can (23 ounces) condensed cream of chicken soup
• 1 packet (1 ounce) dry ranch dressing mix
• 1/2 cup milk
• fresh chopped parsley optional

Instructions

• Spray a large crock pot (I use a 7 quart) with non-stick spray. Place cut potatoes and baby carrots in the bottom of crock pot. Lay chicken breasts over the top. Season with salt and pepper.
• In a medium bowl, whisk together cream of chicken soup, dry ranch dressing mix and milk. Pour this mixture evenly over the chicken.
• Cover with lid and cook on high heat 5 to 6 hours OR on low heat 8 to 9 hours. (*It is important to not remove the lid during the entire cook time.) Top each serving with fresh chopped parsley, if desired. Enjoy!

Notes

Homemade Ranch Dressing recipe

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Mexican food is a love language here in the Lofthouse. It is an essential food group for sure, and the kids love it too. 😊 It’s no surprise when I’m trying to eat healthier, that I still want flavors inspired from the south of the border. My Steak Fajita Salad takes a perfectly cooked steak and puts it on top of a healthy, and hearty salad. I serve it with a homemade dressing that gives it a smoky, heat profile that tastes amazing! t’s easy to convince Kale to fire up the grill for lunch when I promise I’ll be making this salad.

STEAK FAJITA SALAD

Do you know the saying, ‘a little bit goes a long way’? That saying is true for this salad and that mostly pertains to the steak. Give it a couple of hours to marinate and your tastebuds will thank you later. The marinated steak is thrown on the grill and cooked to a perfect medium. The salad is tossed with red and green peppers, tomato, onion, and crispy romaine lettuce. For the best version of this salad is serving it with my Chipotle Ranch Dressing. It’s super simple, and worth it. You’ll have plenty of time to make the dressing while the meat marinates.

INGREDIENTS

Steak and Marinade

• 2 pounds Flat Iron steak or Flank Steak
• 1/4 cup olive oil
• 2 Tablespoons Worcestershire sauce
• 1/4 cup fresh lime juice
• 2 cloves garlic, minced
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon chili powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 Tablespoon granulated sugar

Salad 

• 1 medium yellow onion, sliced
• 1 green bell pepper, sliced
• 1 red bell pepper, sliced
• 2 Roma tomatoes, sliced
• 4 hearts Romaine lettuce, washed and chopped
• 1 cup shredded low fat cheese (optional)

INSTRUCTIONS

In a small dish, combine marinade ingredients, olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, pepper and sugar. Add the steak, turning to coat. Cover the dish with saran wrap. Place in the fridge for at least 2 hours. 

Preheat a large grill pan or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Add the sliced onion, both bell peppers onto the skillet. Stir-fry veggies for a few minutes until they are crisp-tender. Remove veggies from the skillet and place on a plate. Cover with foil to keep warm and set aside.

Cooke the steak on a hot grill or skillet. For the skillet, drizzle another tablespoon of olive oil onto the skillet and add the marinated steak. Cook the meat for at least 5 minutes, on each side, until steak is done to your desire. Remove steak from skillet and place on another large plate. Let meat rest 5 minutes before slicing into strips.

To prepare the salads: Divide the chopped romaine lettuce evenly among 6 plates. Top with the cooked veggies, slices of tomato and a little cheese. Add desired amount of steak onto the top and serve with dressing. Enjoy! 

HOW TO MAKE CHIPOTLE RANCH DRESSING

All you need is 1.5 cups low fat ranch dressing and 3 teaspoons chipotle peppers in adobo sauce, minced. (you can find cans of these in the Mexican food aisle in most grocery stores).

Mix the ranch dressing and chipotle peppers in adobo sauce together in a bowl. Cover and refrigerate until ready to use. This dressing recipe is so easy! If you make extra dressing you can store it tightly covered in the fridge for up to 5 days.

CUTS OF STEAK

Use any cut of steak that is your favorite and/or affordable. Our favorite is flat iron or skirt steak for this recipe.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE SALADS!

Doritos Taco Salad – One of my favorite chips is infused into this flavorful salad with ground beef, black beans, cheese, tomatoes, and fresh lettuce.

Italian Sub Salad – A great salad for meal prepping! Sliced turkey, salami, provolone cheese, tomatoes, and yellow peppers with a lite vinaigrette.

Asian Chicken Salad – Juicy chicken breasts sit on a bed of romaine lettuce, mandarin oranges, sliced almonds, bits of pineapple, and a creamy poppy seed dressing.

Strawberry Chicken Salad – One of my favorite salads to make in the summer! Grilled chicken, fresh sliced strawberries, and a poppy seed dressing.

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Steak Fajita Salad with Chipotle Ranch Dressing

This Steak Fajita Salad is incredible and loaded with tender veggies and flat-iron steak. The Chipotle Ranch Dressing makes it delicious!

Prep Time 2 hours hours 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Author Holly

Ingredients

Steak and Marinade

• 2 pounds Flat Iron steak or Flank Steak
• 1/4 cup olive oil
• 2 Tablespoons Worcestershire sauce
• 1/4 cup fresh lime juice
• 2 cloves garlic minced
• 1/2 Tablespoon ground cumin
• 1/2 Tablespoon chili powder
• 1/4 teaspoon red pepper flakes
• 1/4 teaspoon black pepper
• 1/2 Tablespoon granulated sugar

Salads

• 1 medium yellow onion sliced
• 1 green bell pepper sliced
• 1 red bell pepper sliced
• 2 Roma tomatoes sliced
• 4 heads Romaine lettuce washed and chopped
• 1/2 cup shredded low fat cheese (optional)

Chipotle Ranch Dressing

• 1 ½ cups low fat ranch dressing
• 3 teaspoons chipotle peppers in adobo sauce minced

Instructions

Steak and Marinade

• In a small dish, combine marinade ingredients; olive oil, Worcestershire sauce, lime juice, garlic, cumin, chili powder, red pepper flakes, pepper and sugar. Add the steak, turning to coat and cover dish with saran wrap. Place in fridge for at least 2 hours or overnight.
• Cook the steak on a hot grill or skillet. For skillet: drizzle another tablespoon of olive oil onto the skillet and add the marinated steak. Cook the meat for at least 5 minutes, on each side, until steak is done to your desire. (We like medium-well) Remove steak from skillet and place on another large plate. Let meat rest 5 minutes before slicing into strips.

Salads

• Preheat a large grill pan or skillet to medium-high heat and drizzle with a tablespoon of olive oil. Add the sliced onion, and both bell peppers onto the skillet. Stir-fry veggies for a few minutes until they are crisp-tender. Remove veggies from skillet and place on a plate. Cover with foil to keep warm and set aside.
• Divide the chopped romaine lettuce evenly among 6 plates or bowls. Top with the cooked veggies, slices of tomato, and a little cheese, if using. Add desired amount of steak onto the tops and serve with dressing. Enjoy! ♥

Chipotle Ranch Dressing

• Mix the ranch dressing and minced chipotle peppers in adobo sauce together in a small bowl. Cover and refrigerate until ready to use.

Notes

Macros/ Nutrition Info for salad: 1 salad serving (without cheese or dressing) = 349 calories, 19 fat,  13 carbs, 33 protein. 

Macros/ Nutrition Info for dressing: 1/4 cup = 122 calories, 10 fat, 4 carbs, 2 protein.

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When the cold weather starts to roll in it’s officially soup season! There is something about the chill in the air that has us begging for a warm bowl of homemade goodness. My Slow Cooker Taco Ranch Chili is a heartwarming dish that’s perfect for this time of year. It’s packed with plenty of protein from the meat and beans, so you and your family can stay full, warm and satisfied.

SLOW COOKER TACO RANCH CHILI

Just like any traditional chili this one also includes ground beef, beans, and a slew of seasonings to bring out that traditional chili flavor. For a little extra something this recipe calls for both taco seasoning and ranch seasoning. This mixture gives a layer of depth to the flavor. There’s a little heat as well as delicious zest for a balanced and amazing chili. It’s so good you might crave this all year long!

INGREDIENTS

• 1-pound lean ground beef
• 1 small yellow onion, diced
• 2 cups chicken broth
• 1 can (11.75 ounces) diced tomatoes with green chilies (Rotel)
• 1 can (16 ounces) tomato sauce
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) pinto beans, drained then rinsed
• 1 can (15 ounces) black beans, drained then rinsed
• 1 packet (1 ounce) taco seasoning 
• 1 packet (1 ounce) ranch dressing seasoning mix
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

INSTRUCTIONS

Sometimes the most enjoyable and flavorful dinners are the easiest to assemble. This is one of them! The preparation takes only 10 minutes. In a large skillet, cook and crumble ground beef and onion together until beef is no longer pink. Drain grease. Spray the insert of a large slow cooker (I use a 7 quart). Add cooked beef and onion into the crock pot, and then add all the other remaining ingredients (except the toppings). Stir together. Cover with lid. Cook on low heat for 6 hours OR on high heat for 3 hours. Serve with all your favorite toppings and enjoy!

TOPPINGS

The toppings are my favorite part of this chili! Here in the Lofthouse I set out bowls and create an assembly of toppings worthy for a buffet; shredded cheddar cheese, diced green onions, sour cream, and tortilla chips, just to name a few. There is so much room for creativity and opportunity when it comes to the toppings. Have a favorite taco or chili topping? Place it out for your family to scoop onto their bowl of homemade chili.

SERVINGS

This recipe yields 6 servings of chili. Now, keep in mind this is a hearty recipe. Depending on how hungry your family can be you can stretch this to 8 servings. If you know you’ll need more to feed a prairie full of cowboys, then double the recipe for a heaping portion of chili. The cooking time in the slow cooker should stay the same.

STORING LEFTOVERS

If you have extra chili keep it covered and stored in a Tupperware in the fridge for 4 to 5 days. The flavors just continue to marry, and this chili just gets more and more flavorful. When I reheat the chili I like to do it on the stovetop in a saucepan with a little bit of added water to make sure everything combines and reheats properly. 

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE CHILI RECIPES!

Slow Cooker White Chicken Chili – Tender shredded chicken with onions, white beans, seasoning and spices for a unique chili twist.

Slow Cooker Chili – This traditional chili recipe will have you thinking you’re out on the prairie enjoying dinner under the stars.

Instant Pot Vegan Chili – This chili recipe is quick, delicious, and 100% vegan!

Ultra-Healthy Mexican Chili – Try this unique chili recipe for all the flavor with less calories!

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Slow Cooker Taco Ranch Chili

This hearty and zesty chili is full of ground beef, beans, and plenty of shredded cheese.

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Servings 6

Calories 312kcal

Ingredients

Taco Ranch Chili

• 1 pound lean ground beef
• 1 small yellow onion diced
• 2 cups chicken broth
• 1 can (11.75 ounces) diced tomatoes with green chilies (Rotel)
• 1 can (16 ounces tomato sauce
• 1 can (8 ounces) tomato sauce
• 1 can (15 ounces) pinto beans drained then rinsed
• 1 can (15 ounces) black beans drained then rinsed
• 1 packet (1 ounce) taco seasoning
• 1 packet (1 ounce) ranch dressing seasoning mix
• 1/4 teaspoon chili powder
• 1/4 teaspoon ground cumin

Taco Toppings

• shredded cheddar cheese
• tortilla chips or strips
• sour cream
• green onion

Instructions

• In a large skillet, cook and crumble ground beef and onion together until beef is no longer pink. Drain grease.
• Spray the insert of a large slow cooker (I use a 7 quart). Add cooked beef and onion into crock pot, and then add all the other remaining ingredients (except the toppings). Stir together. Cover with lid.
• Cook on low heat for 6 hours OR on high heat for 3 to 4 hours. Serve with all your favorite toppings and enjoy!

Notes

FREEZER INSTRUCTIONS: Prepare and cook chili according to directions above. Let cool, then place chili in a jumbo-size freezer ziplock bag. Freeze up to 2 months.

To reheat: place the frozen bag of chili in the fridge to thaw. Once thawed, place in a large pot and cook over medium-high heat until heated through.

Nutrition

Serving: 1 serving (without toppings) | Calories: 312kcal | Carbohydrates: 35g | Protein: 25g | Fat: 5g

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Creamy Ranch Dressing is hands down the most popular dressing in my home. Wherever we go eat, and whatever we eat, a side of ranch dressing is a must! My family and I can dip anything into this flavor-packed dressing, so that is why I keep a bottle of it in my fridge at all times. Not only is this recipe simple to make, it is absolutely delicious.  

CREAMY RANCH DRESSING

My ranch is silky, creamy, and smooth. It includes buttermilk, mayo and sour cream a long with dried parsley, garlic and onion. A benefit of using dried spices instead of fresh is that they can be stored for a long time. That way, any time I need to make this dressing I already have most of the ingredients on hand.

INGREDIENTS

This recipe is extremely simple even though it comes in two parts. The first list of ingredients is for the dry seasoning mixture. The second list is for the wet ingredients to combine with 2 Tablespoons of the dry mixture.

DRY RANCH SEASONING MIX

• 1/2 Tablespoon black pepper
• 2 1/2 Tablespoons dried parsley flakes
• 1 Tablespoon garlic salt
• 3/4 teaspoon kosher salt
• 1/2 Tablespoon garlic powder
• 1 1/2 Tablespoons dried onion powder
• 3/4 teaspoon dried dill weed

CREAMY RANCH DRESSING

• 2 Tablespoons dry ranch seasoning mix (recipe above)
• 1 1/2 cups mayonnaise
• 1/4 to 1/2 cup buttermilk*
• 1/2 cup sour cream 
• 1/2 teaspoon lemon juice

HOW TO MAKE CREAMY RANCH DRESSING

Mix together all of the dry seasonings. Once they are mixed, place in a sealed container. It can be stored in a pantry or cabinet for up to a few months.

Whisk together 2 Tablespoons of the dry seasoning with the wet ingredients. Cover and place in the fridge for at least 2 hours to chill and thicken. If stored properly in the fridge, the dressing will last up to 2 weeks.

I recommend this on salads, sandwiches, veggies, and pizza. Yes, pizza! The next time you have a hot fresh slice of cheese or pepperoni pizza try dunking a slice in it. It is amazing! I am also a fan of dipping French fries in it. Yum!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITE DRESSINGS!

Tomatillo Dressing – A delicious Mexican inspired salad dressing with lots of ranch flavor and a hint of heat.

Light Creamy Tomatillo Dressing – A lighter version of the traditional recipe perfect for a taco salad.

Strawberry Poppyseed Dressing – This light and fruity dressing is perfect for almost any green salad.

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Dry Ranch Seasoning Mix

Creamy Ranch Dressing is so delicious and simple to create. The flavors in this homemade dressing are sure to please any ranch-lover!

Prep Time 10 minutes minutes

Author Holly

Ingredients

• 1/2 Tablespoon black pepper
• 2 ½ Tablespoons dried parsley flakes
• 1 Tablespoon garlic salt
• 3/4 teaspoon kosher salt
• 1/2 Tablespoon garlic powder
• 1 ½ Tablespoons dried onion powder
• 3/4 teaspoon dried dill weed

Instructions

• Stir all the ingredients together in a small container. Seal with a lid and store in the pantry or cupboard.

Notes

Yields: 6 Tablespoons dry mix.

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Creamy Ranch Dressing

Creamy Ranch Dressing is so delicious and simple to create. The flavors in this homemade dressing are sure to please any ranch-lover!

Prep Time 2 hours hours

Ingredients

• 2 Tablespoons dry ranch seasoning mix (recipe above)
• 1 ½ cups mayonnaise
• 1/4 to 1/2 cup buttermilk (can also use whole or 2% milk) *(start with 1/4 cup and add more as needed.)
• 1/2 cup sour cream
• 1/2 teaspoon lemon juice

Instructions

• In a large bowl or pitcher, whisk together the dry ranch mix, mayonnaise, 1/4 cup buttermilk, sour cream and lemon juice until combined.
• Seal with a lid and allow dressing to chill in the fridge at least 2 hours before serving. Dressing stays fresh in the fridge for up to 2 weeks if stored properly.

Notes

*Ranch will thicken as it sits in the fridge.

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Even in the heat of the desert I love to make a delicious meal that brings a little warmth to the palate. It can get very warm here in Southern Utah, especially when you’re standing outside behind the grill. My Chipotle Ranch Burgers are great to make when you want the temperature to rise just a little bit more. Paired with a cool beverage, this burger is a fantastic way to keep things cooking all season long!

CHIPOTLE RANCH BURGERS

All good burgers, including this one, begins with a hearty 5-ounce ground beef patty. This is the base protein of this juicy burger. The building blocks are still the classics including lettuce, tomato, onion, and melted cheese that rest between two fluffy buns. The star of the show here is a generous slathering of a homemade chipotle ranch to go over everything. You may even want a little extra on the side to dip your burger and fries into!

INGREDIENTS

The following is a list of ingredients needed to properly make this amazing burger:

• 2 pounds 80% lean ground chuck
• 1 packet dry ranch seasoning/dressing mix
• 2 teaspoons pureed chipotles in adobo sauce
• 1 cup prepared ranch dressing
• 1 Tablespoon chipotle peppers in adobo sauce
• Cheddar cheese
• Tomato
• Lettuce
• Red onion
• Hamburger buns

GRILLING THE BURGERS

This perfect patty is roughly 5-ounces in size. Roll out your meat to flat disk before you place onto the grill. Don’t over work the meat so that some of the fat retains its shape and doesn’t break down before grilling.

Preheat the grill, whether it is gas or charcoal. Using either is fine, though cook time and temperature may differ. You want to create an environment that is roughly 450 to 500 degrees F. before you put the meat onto the grill. Place the patty onto the hot grate and let it sit to properly attain those beautiful grill marks.

For a rare burger temperature, the patty only needs to cook for about 4 minutes total. For a medium temperature it will need roughly 6 minutes of total cooking time. A well-done burger will need to cook closer to 10 minutes or more. These times are all estimates. Temperatures truly depend on the thickness of the patty, and the exact heat of the grill.

When flipping the meat make sure not to press the burger on your grill grate. This will eliminate the juice from the patty making it dry, and it can also take away some of the flavor. If you are adding cheese to the patties make sure to do it within the last minute of your desired cooking time.

CHIPOTLE RANCH DRESSING

Chipotle ranch dressing kicks original ranch into overdrive. The perfect balance between smoke and heat comes alive when you mix this simple recipe together. In a medium bowl add the ranch dressing and pureed chipotle adobo sauce. This can be found at most grocery stores in the Mexican food aisle. Mix everything together and you are ready to drown your burger in this savory heat filled sauce.

TOPPINGS

One easy way to take this burger to the next tier is by crisping up a few slices of bacon. This takes the savory and smokey notes to a point that is mouthwatering. Try adding some avocado or crispy fried onions. You can also cook some mushrooms in a pan with butter and garlic for these wonderful burgers. If you are a big fan of heat, then try grilling up jalapenos. This is for the true spice lovers out there!

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY FAVORITES!

Chili Cheeseburgers – This is a delicious and messy burger you’ll need 7 napkins to eat with. Grilled patties with melted cheese and hearty chili.

Bacon Cheeseburger Wraps – A low carb alternative way to enjoy a juicy, savory, bacon cheeseburger.

French Onion Burgers – Feeling a little sophisticated? This amazing hamburger will make you feel like you’re eating at a 5-star restaurant.

Western Cheeseburger Sliders – These small cheeseburgers are packed with flavor and covered in smokey BBQ sauce, melted cheese, and crispy onion rings.

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Chipotle Ranch Burgers

Chipotle Ranch Burgers bring a zesty spin to a juicy 5-ounce patty. They're served with all the classic garnishes and doused in a creamy ranch sauce with a little heat!

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Servings 6

Ingredients

BURGERS:

• 2 pounds 80% lean ground chuck
• 1 packet (1 ounce) dry ranch seasoning/dressing mix
• 2 teaspoons pureed chipotles in adobo sauce (found in Mexican food aisle in most grocery stores)

CHIPOTLE RANCH SAUCE:

• 1 cup prepared ranch dressing
• 1 Tablespoon chipotles in adobo sauce

TOPPINGS:

• 6 hamburger buns
• 6 slices cheddar cheese
• tomato slices
• lettuce
• sliced red onion

Instructions

• FOR BURGERS: Add ground chuck, dry ranch seasoning and chipotle adobo sauce in a large bowl. Mix together with clean hands until combined. Divide into 6 equal portions and then form into 6 hamburger patties.
• FOR SAUCE: Mix together ranch dressing and chipotle adobo sauce in a medium bowl. Cover and place in fridge until ready to use.
• Grill hamburgers on an outdoor grill OR indoor grill-pan until medium-well or however you like your burgers cooked. Place slices of cheese on burgers until melted.
• Carefully place hot cheeseburgers on each bottom bun. Top with two tablespoons chipotle ranch sauce. Add tomato, lettuce, onion and top bun. Serve immediately and enjoy!

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Some days I just don’t have the energy to slave in the kitchen all day on some elaborate dish. I just want an easy yet palate-pleasing dinner that everyone will enjoy, which is where this Ranch Chicken comes to the rescue!

I decided to make this favorite chicken of ours and cook it in the air fryer instead of the oven. The results were magical. The outside was crispy, and the inside was still juicy. I knew that this was the only way I can make this chicken in the future.

AIR FRYER RANCH CHICKEN

Chicken breasts are coated in crushed cornflakes, grated Parmesan cheese, and ranch dressing seasoning. You then place the coated chicken in the air fryer to cook to perfection.

Now, all air fryers heat differently, so this is where the knowledge of your own air fryer comes in handy. If you don’t have any experience with an air fryer yet, don’t worry, just follow my instructions.

INGREDIENTS

• 2 small boneless skinless chicken breasts (about 6 ounces each)
• 1/4 cup salted butter, melted
• 2 Tablespoons Ranch dressing/seasoning mix
• 3/4 cup crushed corn flakes
• 1/4 cup grated Parmesan cheese

INSTRUCTIONS

Preheat the air fryer to 375 degrees then place the coated chicken breasts inside. Cook for 10 minutes. Carefully, flip the chicken to their other side and cook another 8 minutes, or until the internal temperature of chicken reaches 165 degrees F. Be very careful not to overcook. It will result in dry chicken.

WHAT TO SERVE WITH RANCH CHICKEN

This is one of the recipes that goes so well with several side dishes. For lunches you can add the chicken to salads, wraps, or bowls. For dinner try serving the chicken with rice, or with cooked vegetables. You can’t go wrong either way. Our kids love this chicken just as much as Kale and I do. I am happy to report that whatever I have served the chicken with it has been 100% kid approved!

ENJOY THIS RECIPE? HERE ARE A FEW MORE THAT THE WHOLE FAMILY WILL LOVE!

Slow Cooker Chicken Ranch Tacos – Juicy and tender chicken that has been marinated and cooked for a tasty taco.

Mexican Pizza – A fun way to make a fiesta out of pizza! Tortillas, cheese, beans, and ground beef eaten like a pizza.

Slow Cooker Chicken Pot Pie – A hearty and heartwarming homemade classic slow cooked to tantalize your taste buds.

Loaded Baked Potato Soup – Cozy up to a bowl of homemade soup with a crusty roll for the ultimate comfort meal.

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Air Fryer Ranch Chicken

Tender chicken breasts coated in a golden coating of cornflakes, Parmesan cheese, and zesty ranch flavoring.

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Servings 2

Ingredients

• 2 boneless skinless chicken breasts (about 5 ounces, each)
• 1/4 cup salted butter, melted
• 2 Tablespoons Ranch dressing seasoning mix
• 3/4 cup crushed corn flakes
• 1/4 cup grated Parmesan cheese

Instructions

• Preheat air fryer to 375° degrees F. Grease the tray of the air fryer with cooking spray.
• Combine the ranch seasoning mix, the crushed corn flakes and Parmesan cheese in a medium bowl. Stir well to combine.
• Dip each chicken breast into the melted butter, and then place in the corn flake mixture. Toss the chicken in the mixture to coat the chicken.
• Once all chicken has been coated, sprinkle any remaining seasoning mixture on top of each chicken breast.
• Place the coated chicken breasts in the air fryer. Air fry for 10 minutes, then carefully flip the chicken to the other side and cook another 8 minutes, or until internal temperature of chicken reaches 165 degrees F.
• Carefully remove chicken from air fryer and let rest for a few minutes before serving. Enjoy!

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Carrots are one of the most versatile vegetables, and they’re packed with beta-carotene to support healthy eyesight. These Glazed Ranch Carrots take simple baby carrots and turn them into a sweet, savory, family-friendly side dish that’s perfect for any occasion. You can have these tender, buttery carrots on the table in about 30 minutes, making them ideal for busy nights, holiday dinners, or festive Thanksgiving menus. Serve these Glazed Ranch Carrots with chicken, turkey, ham, pork chops, or your favorite comfort foods; they go with just about everything.

GLAZED RANCH CARROTS

This easy side dish has become a go-to in our home. I love recipes that balance sweet and savory flavors, and this carrot dish delivers every time. The brown sugar adds a delicious sweetness while the ranch seasoning brings a rich, savory punch, an irresistible combination that even picky eaters love. When I first served these at a holiday party, the kids devoured them! If you’re looking for a simple vegetable side dish recipe that wins over kids and adults alike, these Glazed Ranch Carrots are the perfect choice.

Find my expert tips on how to make glazed ranch carrots from scratch 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 Homemade Glazed Ranch Carrots Recipe:

• Simple Versatile Side Dish: Baby carrots, butter, brown sugar, and ranch seasoning come together to create a side dish that tastes far more impressive than you would think.
• Sweet & Savory Flavors: The buttery brown sugar glaze blends perfectly with the tangy ranch seasoning, giving these carrots a crave-worthy flavor balance everyone will love.
• Ready In 30 Minutes: This quick and easy recipe is ideal for weeknight dinners, holiday gatherings, or last-minute Thanksgiving sides.
• Family-Friendly Favorite: Even picky eaters enjoy these tender, flavorful carrots, making them a great way to add more veggies to the table. It’s a classic that goes with any main course!

Ingredients

• 2 lbs. baby carrots (peeled and rinsed)
• 1 (1 ounce) packet ranch salad dressing & seasoning mix
• 2 tablespoons brown sugar
• 3 tablespoons salted butter

Instructions

Place carrots in a medium saucepan. Add 1 ½ cups water. Bring carrots to a boil over medium-high heat. Reduce heat to medium-low. Cover with lid and cook carrots 8 to 10 minutes, or until slightly tender. Drain water.

Stir in the ranch seasoning mix, brown sugar, and butter until combined and butter is melted.

Serve immediately. Enjoy!

Servings

Serves 8.

Storage and Reheating

Let the Glazed Ranch Carrots cool completely, then store them in an airtight container in the refrigerator for up to 3 days or freeze for up to 2 months. To reheat, warm them on the stovetop over medium-low heat with a splash of water or a bit of butter, microwave for 1–2 minutes, stirring halfway, or bake in a covered dish at 350°F for 10–15 minutes until heated through.

Holly’s Tips for The Best Glazed Ranch Carrots:

• Use Baby Carrots: Baby carrots help this ranch carrots recipe cook evenly and stay perfectly tender, making them ideal for a quick and easy side dish.
• Don’t Overcook: Simmer the carrots just until slightly tender. This keeps the texture firm enough to hold the sweet and savory glaze without becoming mushy.
• Drain Completely: After boiling, be sure to drain off all the water so the butter, brown sugar, and ranch seasoning can cling to the carrots and create a rich, flavorful coating.
• Adjust The Sweetness: If you prefer a lighter glaze, reduce the brown sugar slightly. For a sweeter side dish, great for holiday meals or Thanksgiving, add an extra teaspoon.
• Thicken The Glaze: After mixing in the seasoning and butter, let the carrots cook for an additional minute or two on the stovetop to help the glaze thicken and coat every piece.
• Try A Quick Roast: For an elevated finish and deeper flavor, roast the glazed carrots in a hot oven or skillet for a few minutes to add caramelization and enhance the sweet–savory flavor.
• Garnish: Sprinkle on chopped parsley or chives to brighten the dish and make this easy carrot recipe even more visually appealing.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Garlic Roasted Carrots next.

Planning a big holiday feast? Serve The Best Green Bean Casserole and Broccoli Cheese Casserole for Thanksgiving, Christmas, Easter, or any special occasion.

Looking for more vegetable side dishes for holiday and family dinners? My Oven-Roasted Asparagus, Creamy Broccoli and Bacon, Baked Parmesan Zucchini, and Slow Cooker Creamed Corn are great places to start.

Looking for a show-stopping dessert? Serve The Best Carrot Cake for Thanksgiving, Christmas, Easter, or any special celebration. It’s moist, flavorful, and crowd-pleasing.

Have you made this Glazed Ranch Carrots recipe? 🥕

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

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Glazed Ranch Carrots

Glazed Ranch Carrots are tender baby carrots covered in a savory and sweet glaze. They may become the most popular vegetable in your home!

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 8

Author Holly

Ingredients

• 2 lbs. baby carrots (peeled and rinsed)
• 1 (1 ounce) packet ranch salad dressing & seasoning mix
• 2 tablespoons brown sugar
• 3 tablespoons salted butter

Instructions

• Place carrots in a medium saucepan. Add 1 ½ cups water. Bring carrots to a boil over medium-high heat. Reduce heat to medium-low. Cover with lid and cook carrots 8 to 10 minutes, or until slightly tender. Drain water.
• Stir in the ranch seasoning mix, brown sugar and butter until combined and butter is melted.
• Serve immediately. Enjoy!

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I have one delicious recipe to share with you all today! It’s my Bacon Ranch Pasta Salad and it is divine. It’s a variation to the classic pasta salad and is out of this world good! This side dish is bursting with flavor. The creamy dressing combined with a few extra goodies coats the noodles perfectly. This recipe is a must-make!

This pasta salad manages to be both flavorful and light. I love that it’s not overpowering like a lot of other pasta salads I’ve tried. It really is delicious. Everyone gobbles this up! It’s the perfect side dish for any summer barbecue or potluck dinner. 🙂

Similar Recipes

California Pasta Salad

Pepperoni Pizza Pasta Salad

Strawberry Chicken and Spinach Pasta Salad

Mandarin Orange and Spinach Pasta Salad

Chicken Caesar Pasta Salad

Tri Color Pasta Salad

Have you made this Bacon Ranch Pasta Salad recipe? 🥓
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BaconRanchPastaSalad #PastaSalad #LifeInTheLofthouse

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Bacon Ranch Pasta Salad

Rotini pasta coated in a creamy ranch dressing, bacon, and lots of other goodies. This pasta salad is always a hit!

Prep Time 2 hours hours

Cook Time 15 minutes minutes

Servings 6

Ingredients

• 1 package (12 ounces) tri-color rotini pasta
• 1/2 cup mayonnaise
• 1/2 cup sour cream
• 1 package (1 ounce) dry ranch dressing/seasoning mix
• 1/2 teaspoon garlic powder
• 1/2 cup milk
• 8 slices cooked bacon, chopped (see notes below)
• 1 large tomato, diced
• 1 can (4.25 ounces) sliced black olives, drained
• 1 cup shredded cheddar cheese

Instructions

• Bring a large pot of water to a boil. Add rotini pasta and cook until al dente, about 8 minutes. Drain water. Rinse pasta with cold water to cool. Set aside.
• In a large bowl, whisk together the mayonnaise, sour cream, dry ranch mix, garlic powder and milk. Add pasta, cooked bacon pieces, tomato, olives and cheese to the bowl. Gently toss to combine everything.
• Cover and chill in refrigerator at least 2 hours before serving.

Notes

*I use the packages of pre-cooked bacon pieces to save on time.

*When ready to serve you can toss with a little extra milk if it seems dry.

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If you love thick, crusty bread and warm deli sandwiches then you’re going to love this Chicken Stuffed French Bread! All you need is 5 simple ingredients and 25 minutes of your day to get these heavenly sandwiches made and ready to devour!

Simply slice the bread in half, mix together the shredded chicken, cheese, green onions and ranch dressing, then spread the mixture onto one half of the bread.

All that’s left to do is pop it into the oven for 10 to 15 minutes to warm up the bread and melt the cheese, and you’re done!

So little effort for a recipe with such satisfaction!

The only thing to keep in mind is that this recipe does require pre-cooked chicken.

Any leftover chicken you may have on hand comes in handy or you could use a rotisserie chicken that’s ready to be shredded and made into this lovely sandwich.

INGREDIENTS IN CHICKEN STUFFED FRENCH BREAD

Only 5 simple ingredients are needed to create these warm and decadent stuffed French bread sandwiches!

• French Bread: For ease, simply pick up a loaf at your local grocery store or bakery. You could also make some homemade French bread if you have the time.
• Chicken: cooked and shredded chicken breasts.
• Colby-Jack cheese: to make the chicken mixture extra creamy and savory.
• Green onion: for added flavor and color.
• Ranch dressing: what binds the mixture together and gives it that ranch flavor.

HOW TO STORE CHICKEN STUFFED FRENCH BREAD

These sandwiches taste best when eaten soon after making them, but if you would like to save them for leftovers you can wrap the sandwich up in plastic wrap or tin foil and place in the fridge for up to 2 days. Just note that the longer they sit in the fridge, the soggier the bread will get from absorbing the ranch in the meat mixture.

ALTERNATIVES FOR RANCH DRESSING

If you’re not a fan of ranch, or just don’t like the flavor it gives, here’s some other great options to try out:

• Greek yogurt: will add a little bit of a tangy flavoring to the mixture, but is still thick and creamy.
• Cottage cheese: goes well with chicken and cheese and will add in some extra saltiness. Keep in mind the presence of curds, so if you don’t like the texture, this may not be the best option.
• Sour cream: probably the best alternative. Nice and creamy and will pair perfectly with the other ingredients.
• Your favorite dressing: not a ranch fan? Try using thousand island or any creamy dressing!

If you liked this recipe, then you’ll like these similar ones too!

Stuffed French Bread: a cheesy and flavorful ground beef mixture stuffed between flaky and crispy French bread!

Fabulous French Bread: easy and delicious homemade French bread!

Buffalo Chicken French Bread Pizza: grilled chicken, ranch dressing and buffalo wing sauce on top of crispy French bread.

French Bread Rolls: soft, delicious and super easy dinner rolls.

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Chicken Stuffed French Bread

Chicken Stuffed French Bread is a creamy chicken mixture filled with ranch dressing, loads of cheese, and green onion.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Author Holly

Ingredients

• 1 loaf French bread
• 1 pound cooked/ shredded chicken breast (a rotisserie chicken works great for this recipe)
• 1 ½ cups Colby-Jack cheese shredded
• 2 green onions sliced thin
• 1 to 2 cups ranch dressing

Instructions

• Preheat oven to 375° F. Line a large baking sheet with parchment or wax paper.
• Slice the French bread in half lengthwise. Place both halves cut side up on prepared baking sheet.
• In a large bowl, mix together shredded chicken, cheese, green onions and enough ranch dressing to make mixture wet.
• Spread chicken mixture evenly over one half of bread. Top with other half.
• Bake 10 to 15 minutes or until cheese is melted. Remove from oven and let stand 5 minutes before slicing and serving. Enjoy!

Notes

*Plan ahead! This recipe calls for pre-cooked chicken.

Serves: 4 to 6 

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I am a firm believer that healthy doesn’t necessarily mean bland and leafy foods. You can still enjoy one of life’s greatest pleasures without betraying the flavor department.

Which is why I aspire to bring you all delicious, flavor-packed recipes that are healthy! This way, you can still keep that diet in check while also enjoying yourself. 🙂

These Chicken Bacon Ranch Lettuce Wraps are just the thing your taste buds are looking for!

The ingredients are simple, yet satisfying and the prep takes mere minutes. Simply grill or cook the chicken and bacon, place onto a piece of romaine lettuce, drizzle it with some ranch dressing, and voilà! You now have a protein-packed and savory lettuce wrap loaded with flavor!

To make things easier, you can also make the chicken and bacon ahead of time and just store it in the fridge. A day or two later, when you’re looking for an easy lunch, just grab a piece of lettuce, the cooked meat, ranch dressing and assemble the wrap. Just like that you have a tasty weekday lunch (or dinner) ready to go!

When most people think of lettuce wraps, they typically think of a low carb option so they can ditch the bread, but still have a sandwich and they’re absolutely right! It’s the perfect solution to get those greens in for the day while also avoiding extra carbs. Not to mention, Romaine lettuce adds a light and refreshing feel to the wrap in contradiction to the richer meats, making these lettuce wraps truly spectacular.

INGREDIENTS FOR CHICKEN BACON RANCH LETTUCE WRAPS

Chicken, bacon, lettuce, ranch and a few seasonings are all you need to make these lettuce wraps! 

• Chicken: boneless, skinless chicken breasts are my go-to with these wraps, but whatever chicken you have on hand will work too. 
• Seasonings: all seasonings are to add flavor to the chicken, because no one wants a bland chicken.
  • Olive oil
  • Salt & pepper
  • Garlic powder
  • Italian seasoning

• Bacon: freshly cooked bacon would taste best, but packaged crumbled bacon is another great option.
• Romaine lettuce: you can’t make a lettuce wrap without the lettuce!
• Ranch dressing: any sort of ranch will do, a homemade one would taste even better!

HOW TO MAKE CHICKEN BACON RANCH LETTUCE WRAPS

These wraps are easily assembled anyone could do it! Simply place everything between a piece of lettuce and you’re done!

• Cook chicken pieces on medium heat with olive oil for about 10 minutes or until chicken is cooked through.
• While cooking, season chicken with salt, pepper, garlic powder, and Italian seasoning. 
• Once cooked, divide the chicken between the four pieces of Romaine lettuce.
• Sprinkle on some crumbled bacon and drizzle on some ranch dressing and you’re done! 
• All that’s left to do is to serve and enjoy!

WHAT DRESSINGS/CONDIMENTS SHOULD YOU USE?

In my opinion, ranch dressing is best (hence the name), but here are a few other options that would work:

• Mustard: a tangy condiment that will pack a little punch.
• Mayo: tart and tangy and a nice creamy alternative.
• Pesto: packs a ton of flavor and goes well with the ingredients.
• Hummus: fluffy and thick with a nice nutty flavor.

WHAT LETTUCE WORKS BEST?

There’s a few different types of lettuce that would work well with these wraps, but no matter what you pick you can’t go wrong!

• Butter Lettuce: tastes richer and is a lot less watery. Is also very sturdy and has broad leaves.
• Romaine Lettuce: crisp and pull apart into individual leaves effortlessly!
• Iceberg Lettuce: sturdy and are nicely shaped, meaning they hold the filling wonderfully.
• Cabbage Leaves: another great alternative to lettuce, nice broad leaves that are sturdy enough to hold the filling. 

OTHER WRAP RECIPES TO TRY!

PF Chang’s Chicken Lettuce Wraps: pieces of butter lettuce filled with Asian flavored ground chicken.

Taco Lettuce Wraps: butter lettuce filled with seasoned ground beef, corn, black beans, cheese and taco sauce.

Cheeseburger Lettuce Wraps: a flavorful burger topped with cheese, tomato, and a mouth-watering spread all wrapped up in a piece of lettuce.

Turkey Ranch Club Wraps: flour tortillas wrapped around a delicious center of turkey, bacon, cheese, lettuce, tomato, and ranch dressing.

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Chicken Bacon Ranch Lettuce Wraps

Seasoned chicken, crispy bacon, and creamy ranch dressing are wrapped up in romaine lettuce creating these Chicken Bacon Ranch Lettuce Wraps.

Prep Time 15 minutes minutes

Ingredients

• 1 pound boneless skinless chicken breasts, cut in 1-inch pieces
• 1 teaspoon olive oil
• 1/2 teaspoon salt
• 1/2 teaspoon pepper
• 1/2 teaspoon garlic powder
• 1/2 teaspoon Italian seasoning
• 4 slices cooked bacon chopped
• 4 Romaine lettuce leaves
• Ranch dressing

Instructions

• Heat a large non-stick skillet over medium heat. Add oil. Season chicken pieces with salt, pepper, garlic powder, and Italian seasoning.

  Cook and stir chicken for about 10 minutes, or until chicken is thoroughly cooked.
• Divide the cooked chicken and bacon between the four pieces of Romaine lettuce leaves. Drizzle desired amount of Ranch dressing on each lettuce wrap. Enjoy!

Notes

Yields 4 wraps. 

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Looking for a stress-free weeknight meal? You just hit the jackpot with my easy Ranch Chicken. In under an hour and using only 5 ingredients, you’ll have a delicious chicken dinner waiting for you. I’m a big believer in the idea that less is more, especially as a busy mom. This easy recipe saves you time, stress, and money!

RANCH CHICKEN

The best part of homemade Ranch Chicken is its crispy, golden crust. In this recipe, the chicken breasts are dipped in melted butter to help the coating stick, then coated with a zesty ranch seasoning blend. While Hidden Valley Ranch is the most popular choice, you can use any ranch seasoning your family loves. The chicken is baked to perfection, creating a crunchy, flaky exterior while keeping the inside juicy and tender. Serve this crispy ranch chicken alongside roasted vegetables, mashed potatoes, or ranch roasted potatoes for a cozy, crowd-pleasing weeknight dinner.

Find my expert tips on how to make homemade ranch chicken 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 This Easy Ranch Chicken Recipe:

• Simple Weeknight Meal: This recipe bakes in under an hour and uses 5 simple ingredients, making it a simple lunch or dinner for busy weeknights.
• Crispy & Golden Crust: We all love a crispy, crunchy, and flaky crust, and this ranch chicken recipe delivers every time! 
• High-Protein: This is a fun and delicious way to get protein in for the whole family.
• Reheats Well: Use this oven-baked ranch chicken over the top of salads, inside a wrap, or for any meal-prep purposes for a quick lunch or dinner.

Ingredients

• 4 boneless skinless chicken breasts (about 6 ounces, each)
• 1 packet ranch dressing/seasoning mix (I use Hidden Valley)
• 1 cup crushed corn flakes
• 1/4 cup Parmesan cheese
• 1/4 cup salted butter

Instructions

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with nonstick spray. Set aside.

Mix the ranch seasoning, crushed corn flakes, and Parmesan cheese together in a shallow dish.

Melt the butter in a microwave-safe dish. Dip each chicken breast into the melted butter, and then place in the ranch/corn flake mixture. Toss the chicken in the mixture to coat the chicken.

Once all the chicken has been coated, place it in the prepared baking dish. Sprinkle any remaining seasoning mixture on top of each chicken breast.

Bake for 35 minutes, uncovered, or until the internal temperature of the chicken reaches 165 degrees F. Serve chicken warm and enjoy!

Servings

Serves 4.

Storage and Reheating

Store leftover ranch chicken in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a 375°F oven for 10-15 minutes or use an air fryer for 5-7 minutes until heated through. Avoid microwaving if possible. To freeze, let it cool completely, place leftovers in a freezer-safe container or bag, and freeze for up to 2 months. Reheat directly from frozen in the oven or air fryer as desired.

Holly’s Tips for The Best Ranch Chicken Recipe:

• Use High-Quality Chicken: Use boneless, skinless chicken breasts for even cooking and easy breading. Pound thicker breasts slightly to ensure they bake evenly and stay juicy.
• Make It Extra Crispy: Crush the cornflakes finely, but leave some small pieces for texture if you want it extra crispy. Mixing them with Parmesan and ranch seasoning creates a crunchy, flavorful crust.
• Melt The Butter: Dipping chicken in melted butter before coating helps the seasoning and cornflakes stick while adding richness. For a lighter version, you can use olive oil.
• Make It Your Own: Use your favorite store-bought ranch seasoning mix or homemade blend. My family loves to use classic Hidden Valley Ranch mix.
• For A Lower-Calorie Version: Use olive oil or a light butter substitute instead of salted butter, reduce the amount of Parmesan used, and consider baking smaller portions of chicken.
• Bake Uncovered: Keeping the dish uncovered allows the coating to crisp up beautifully, giving you that golden-brown, crunchy texture everyone loves.

Frequently Asked Questions:

Craving something similar? Bake my delicious Chicken Pillows.

Wanting something different? Try my Onion Crispy Chicken and Italian Stuffed Chicken next.

Searching for more chicken dinners? You can’t go wrong with these highly-rated recipes: Crock Pot Creamy Ranch Chicken,  Air Fryer Garlic Parmesan Chicken, Alice Springs Chicken (Outback Copycat), and Chicken Noodle Bake.

Have you made this Ranch Chicken recipe? 🍗

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

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Ranch Chicken

Juicy, tender chicken breasts covered in a crispy golden coating of cornflakes, Parmesan cheese, and zesty ranch flavoring. With only 5 simple ingredients you can have a flavor-filled dinner in hardly any time!

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Ingredients

• 4 boneless skinless chicken breasts  (about 6 ounces, each)
• 1 packet ranch dressing/seasoning mix
• 1 cup crushed corn flakes
• 1/4 cup Parmesan cheese
• 1/4 cup salted butter

Instructions

• Preheat oven to 375 degrees F. Spray a 9×13 inch baking dish with nonstick spray. Set aside.
• Mix the ranch seasoning, crushed corn flakes and Parmesan cheese together in a shallow dish.
• Melt the butter in a microwave-safe dish. Dip each chicken breast into the melted butter, and then place in the ranch/corn flake mixture. Toss the chicken in the mixture to coat the chicken.
• Once all chicken has been coated, place in the prepared baking dish. Sprinkle any remaining seasoning mixture on top of each chicken breast.
• Bake for 35 minutes, uncovered, or until the internal temperature of chicken reaches 165 degrees F. Serve chicken warm and enjoy!

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Salads are one of those recipes that I love to have whenever I’m in need of an easy,  throw-everything-together kind of lunch or dinner. They can be assembled in a matter of minutes and are usually healthy-as long as you don’t drench it in a ton of fattening dressings.

I personally like to do light drizzles of dressing over my salads. That way, all of the flavors within the salad have a chance to really stand out. 🙂

What really makes this BBQ chicken salad like no other is that you make the barbecue chicken in the slow cooker! A few hours before you plan on making the salad simply throw the chicken breasts into the slow cooker, add some barbecue sauce, and by time you’re ready to assemble the salad you have tender, flavor-packed chicken ready to toss in!

Of course, if you’d just prefer to make it in the skillet or even grill it, feel free to do so! That is the quicker way to make the chicken. 🙂 

To really bring out the barbecue flavor, you can even mix together equal parts barbecue sauce and ranch to serve as the dressing. A little does go a long way though, so to ensure that you taste the other components, like the fresh cilantro and red onion, I wouldn’t go too heavy on the dressing.

But, if you’re the type of person that loves to load on the dressings, who am I to stop you? It is your salad after all, so dress it up however you like!

More amazing salad recipes:

California Pasta Salad

The Best Strawberry Chicken Salad

Crispy Chicken BLT Salad

Doritos Chicken Taco Salad

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BBQ Chicken Salad

A delicious salad filled with bbq chicken, corn, black beans, cheese and more. This salad is packed with flavor!

Prep Time 30 minutes minutes

Servings 4

Author Holly

Ingredients

BBQ Chicken

• 3 boneless skinless chicken breasts
• 1 ½ cups barbecue sauce
• salt and pepper, to taste

Salad

• 4 hearts Romaine lettuce, rinsed then chopped
• 1 can (15 ounces) black beans, rinsed and drained
• 1 bag (10 ounces) frozen corn, cooked
• 1 cup sliced cherry tomatoes
• 1 cup shredded Colby Jack cheese
• 1/4 cup chopped red onion
• 1/2 cup cilantro chopped

Toppings

• Tortilla strips
• Barbecue sauce
• Salad dressing of choice (I love to use ranch dressing)

Instructions

BBQ Chicken

• Place chicken breasts in a greased insert of a medium to large crock pot. Season with just a bit of salt and pepper. Cover with lid and cook on low heat for 3 to 4 hours, or until chicken is thoroughly cooked. Carefully remove chicken from crock pot and place in a large bowl. Shred chicken with two forks. Pour barbecue sauce over the chicken and toss to coat chicken in sauce.

Salad and Toppings

• To assemble the salad, place chopped romaine lettuce in a very large salad bowl OR in individual bowls. Top with barbecue chicken, beans, corn, tomato, cheese, onion and cilantro. Top salad with tortilla strips, more barbecue sauce (if desired) and dressing of choice. Gently toss to combine. Serve and enjoy!

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My family and I are all big ranch fans. We dip just about anything and everything into ranch dressing. You name it, we’ve dipped it. So it’s no surprise that these Chicken Ranch Enchiladas became a family favorite here in the Lofthouse casa. They are so warm and cheesy and filled with all the Mexican flavors you love.

RANCH CHICKEN ENCHILADAS

Ranch Chicken Enchiladas are flour tortillas wrapped around a cheesy, shredded taco chicken center that is covered in a salsa-ranch mixture. They make the perfect dish for any family dinner or occasion. Accompanied by Mexican Rice, Cilantro Lime Rice, or a Warm Bean Dip, you can be sure you’ll have one unforgettable meal!

If you have followed the blog for a bit, then you know what a die-hard Mexican food fan I am. Whenever Kale asks me where I want to eat when we go out, I always reply with one of our local Mexican food restaurants. It’s a true story. I can never seem to get enough of those delicious flavors. So it’s only understandable that I love to create delicious Mexican dishes from the comfort of my own home.

I would say these enchiladas are more on the Tex-Mex side rather than the Mexican, but they’re still just as tasty and so simple to make. It’s a dish that your whole family will adore, even those family members who are a little difficult to please!

MORE ENCHILADA RECIPES YOU MAY LIKE:

Green Chile and Pepper Jack Cheese Chicken Enchiladas

Cream Cheese Beef Enchiladas

Honey Lime Chicken Enchiladas

Skinny Beef Enchiladas

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Ranch Chicken Enchiladas

Ranch Chicken Enchiladas are flour tortillas wrapped around a shredded chicken taco center, covered in cheese and a salsa-ranch mixture.

Servings 8

Author Life in the Lofthouse

Ingredients

• 3 to 4 medium boneless skinless chicken breasts
• 1/2 cup chicken broth
• 1 packet (1 ounce) taco seasoning
• 3/4 cup salsa
• 3/4 cup Ranch dressing
• 2 cups shredded cheddar cheese
• 8 medium flour tortillas

Instructions

• Place 1/2 cup chicken broth in crock pot, add chicken breasts and taco seasoning. Cover with lid and cook on Low heat for 3 hours or until chicken is fully cooked. Remove chicken from crock pot and shred.
• Preheat oven to 350° F. Spray a 9×13 inch baking dish with cooking spray.
• Stir the salsa and Ranch dressing together until combined. Spread a thin layer of salsa-ranch mixture over the bottom of the baking dish.
• Take one tortilla and place 1/3 cup of chicken down the center. Top with 1 Tablespoon cheese and 2 Tablespoons salsa-ranch mixture. Roll up and place in baking dish. Repeat.
• Pour the remaining salsa-ranch mixture over enchiladas and then sprinkle evenly with remaining cheddar cheese.
• Bake for 25 to 30 minutes, or until cheese is melted and enchiladas are heated through. Drizzle the tops with more ranch dressing, if desired and serve!

Notes

* You can bake the chicken breasts instead of cooking in the crock pot. Once cooked, shred and mix with chicken broth and taco seasoning. *

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Behold, my friends, this is Tex-Mex Chicken Chopped Salad. Also known as my favorite lunch I eat at least twice a week . haha. I LOVE it so much. I can’t say enough good things about this amazing salad. It is so comforting, healthy, and out of this world delicious!

This chicken chopped salad contains a lot of yummy things. Crunchy romaine lettuce, corn, black beans, tomatoes, green onion and of course grilled chicken. I like to cook up small bite-size pieces of chicken seasoned with just salt and pepper. Then I  throw them in at the very last while they’re still a little warm.

I toss it all together with the heavenly taco-flavored ranch dressing. Mmmm! It is wonderful, flavorful and the most amazing salad this side of Texas. 😉

MORE DELICIOUS SALAD RECIPES YOU MAY LIKE:

Crispy Chicken BLT Salad

Doritos Chicken Taco Salad

Chicken Caesar Pasta Salad

Southwest Chicken Chopped Salad

The Best Strawberry Chicken Salad

Have you made this Tex-Mex Chicken Chopped Salad recipe? 🥗
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #TexMexSalad #ChickenChoppedSalad #TexMexFood #LifeInTheLofthouse

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Tex-Mex Chicken Chopped Salad

This incredible salad is filled with crunchy romaine lettuce, corn, black beans, grilled chicken and more. The taco-flavored ranch dressing finishes it off to perfection!

Prep Time 25 minutes minutes

Servings 4

Author Holly

Ingredients

Tex-Mex Dressing

• 1 cup ranch dressing
• 2 Tablespoons mild taco seasoning

Salad Ingredients

• 2 pounds boneless, skinless chicken breasts cut in bite-size pieces
• salt and pepper to taste
• 8 cups Romaine lettuce chopped
• 2 Roma tomatoes diced
• 1 cup corn kernels fresh or frozen
• 4 green onions sliced
• 1 can (15 ounces) black beans drained then rinsed
• 1/2 cup mild cheddar cheese shredded
• 1/4 cup cilantro chopped
• juice of 1/2 of a lime
• 1 cup tortilla chips crushed

Instructions

Tex-Mex Dressing

• In a small bowl, whisk together ranch dressing and taco seasoning until combined. Cover and place in fridge to chill until ready to use.

Salad

• In a large non-stick skillet, cook and stir chicken pieces over medium-high heat until cooked through; about 12 minutes. While chicken is cooking season with salt and pepper.
• In a large bowl, toss salad ingredients together. When chicken is finished cooking allow to cool slightly then add to the salad. Add dressing a little at a time then gently toss until all combined and coated. Serve immediately in individual bowls and enjoy!

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