Do you need a quick and delicious idea for dinner tonight? With this recipe for salmon with creamy garlic sauce, you will have a healthy dinner on the table in a flash. Salmon filets that are perfectly seasoned, pan-seared until they are juicy and melt …
As a full-time RVer, I understand the challenges and joys of cooking in an RV kitchen. I also know that everyone loves a good mac and cheese! That’s why I was excited to share this delicious Saltgrass Macaroni and Cheese recipe. It’s easy and doesn’t …
Are you looking for a hearty and delicious meal that’s easy to prepare in your RV kitchen? Look no further than this one-pot Zuppa Toscana recipe! This creamy Italian soup is packed with flavor and nutrients, making it the perfect comfort food for those chilly RV evenings. This is my favorite soup to eat while cozied up next to an outdoor campfire or curled up on the sofa with a good book.
Zuppa Toscana is a traditional Italian soup originating from the Tuscany region. It’s a rustic dish featuring Italian sausage, potatoes, kale, and a rich creamy broth infused with garlic and herbs. The soup’s creamy texture comes from the addition of heavy cream, creating a comforting and satisfying meal.
Multi-functional pressure cookers have become a staple in many RV kitchens. I personally have the Ninja Foodi 11-1 and love it, but there are many other brands like the Instant Pot that will definitely work as well. This versatile appliance allows you to cook delicious and nutritious meals quickly and easily. Making Zuppa Toscana in an Instant Pot streamlines the process, reducing cooking time and simplifying cleanup.
This recipe serves 4-6 people and requires minimal preparation.
Slice the bacon.
Peel and dice potatoes. Soak them in cool water until you are ready to use. This will keep them from turning brown and pull out some of the starch.
Dice onion and garlic.
Set Ninja Foodi to saute/sear mode. Saute bacon until browned. Use a slotted spoon to transfer to a paper towel lined plate and set aside. Reserve the bacon grease for sauteeing the vegetables.
Saute the crumbled sausage for 5-6 minutes or until browned.
Now add the onions. Saute the onions over medium heat until translucent. Add garlic and saute for another minute until fragrant.
Drain the potatoes and then add them to the Ninja Foodi along with the chicken broth; season with salt and pepper, to taste.
You can make the chicken broth by adding 8 teaspoons of Knorr Granulated Chicken Flavor Bouillon, mixed with 8 cups of water.
Select manual setting; adjust pressure to high, and set time for 5 minutes. When finished cooking, quick-release pressure according to manufacturer’s directions.
Stir in kale until wilted, about 1-2 minutes. Stir in heavy cream until heated through, about 1 minute; season with salt and pepper, to taste.
Garnish with reserved crumbled bacon and parmesan cheese. Serve immediately.
Tips for success: Always use a wooden spoon when cooking in your Ninja Foodi so that you don’t scratch the inner liner.
Q: Can I make this soup ahead of time?
Yes, you can make this soup ahead of time and store it in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.
Q: Can I freeze this soup?
Yes, you can freeze leftover soup in an airtight container for up to 3 months. Thaw overnight in the refrigerator before reheating.
Q: What type of Italian sausage should I use?
Mild Italian sausage is the traditional choice for Zuppa Toscana, but you can also use sweet or spicy Italian sausage.
Q: Can I use another type of potato?
Yes, you can use any type of potato in this soup. Russet potatoes are the traditional choice, but you can also use Yukon Gold or red potatoes.
This one-pot Italian sausage and potato soup is really a meal all on its own, but you could always serve it with a simple side salad and of course, a loaf of crusty bread is a MUST for serving with this delicious soup.
This one-pot Zuppa Toscana recipe is sure to become a favorite in your RV kitchen. It’s a delicious, hearty, and easy-to-make meal that’s perfect for a cozy evening. With its creamy texture, rich flavors, and nutritious ingredients, this soup is sure to warm you up and fill your belly.
So, gather your ingredients, fire up your pressure cooker, and get ready to enjoy a taste of Italy in your RV kitchen!
If you decide to make this One Pot Zuppa Toscana, or any of our other recipes please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
Juicy, flavorful meatballs packed with tons of Buffalo Wing Flavor- they can be served as a game day appetizer or as a hearty main course with a side of rice or vegetables. No matter how you serve them, this Buffalo Chicken Meatballs recipe is sure …
Do you want to take your salad game up a notch? This Arugula Salad with Roasted Beets and Prosciutto will have you and your guests feeling like they just dined at the nicest restaurant in town! My co-worker recently had a birthday. She told us …
Easy Roasted Beets with Goat Cheese is a delicious and healthy side dish that can be enjoyed at your dinner table any time of year. They are also incredibly easy to make!
This simple recipe requires just a few ingredients and about an hour of your time. The combination of creamy goat cheese and earthy beets not only captivates your taste buds with its sweet and earthy notes but also adds a touch of vibrant color to your plate.
I am a huge beet fan! They are my favorite roasted vegetable.
Unfortunately, no one else in my household agrees with me so I don’t make them very often. But when I do… I make a big batch so that I can eat them in multiple ways.
I love warm beets straight out of the oven with butter and sea salt. I could eat them as a meal all on their own, but they are equally as delicious cold.
My Arugula Salad with Roasted Beets and Prosciutto is a great example. It has a tangy Dijon mustard dressing and sometimes I add thinly sliced red onion to add a slightly sharp flavor. It is truly one of my favorite salad recipes.
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
Preheat and Prepare: Preheat your oven to 400°F (200°C). While it’s heating up, wash the beets thoroughly, and trim off the tops and roots.
Rub the beets with olive oil and place them in an oven-safe dish with a lid: If you don’t have this type of dish, you also can wrap each one individually in aluminum foil and then place the beets on a rimmed baking sheet.
Roasting: Roast in the preheated oven for 45-60 minutes or until the beets are fork-tender. Cooking time may vary depending on the size of the beets, so check them periodically.
Cool and Peel: Once the beets are tender, remove them from the oven and allow them to cool for about 10-15 minutes. This makes it easier to peel the beets. After cooling, the skin should easily slide off with a gentle rub using a paper towel.
Slice and Arrange: Slice the peeled beets into rounds or wedges, depending on your preference. Arrange them on a serving platter or individual plates.
Assemble: Crumble the creamy goat cheese over the warm roasted beets. The slight warmth of the beets will soften the cheese, enhancing the creamy texture.
Drizzle and Garnish: Drizzle extra-virgin olive over the beets and goat cheese. Add a handful of fresh chives for a burst of flavor and color.
If you don’t have an hour and you want a quick way to make this roasted beets with goat cheese recipe, Use your Ninja Foodi Air Fryer!
Full post for how to freeze roasted beets coming soon.
Seve this dreamy side dish next to a Juicy steak or alongside tender Roasted chicken. These roasted beets with goat cheese will elevate your meal no matter how you serve them.
If you decide to make these roasted beets or any of my other recipes, please be sure to give it a rating and let me know how yours turned out. I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
Who doesn’t love Pumpkin bread? It’s a classic fall season treat that pleases both kids and adults. It’s delicious and easy to make. And if you’re short on time, this Pumpkin Bread Recipe with Spice cake mix will make your life even easier. This is one of …
Air fryers are the perfect accessory for RV kitchens, especially in the summer months when your air conditioning unit is struggling to keep up. We are here in Texas, and the heat index was 113 today! Definitely NOT a day that I want to turn on the …
This one is for my oldest kiddo! Since he moved out on his own, he makes me dinner one night a week. Last week he went onto my blog to find the recipe for my homemade enchiladas and it wasn’t there. He was shocked! So, I had to stop everything I was doing and add this TODAY! My kids are the reason I started this whole thing so, I have to give the people what they want. This recipe for White Chicken Enchiladas | Made with Leftover Chicken is clearly one of MY kid’s favorite recipes and I’m sure your family will love it too!
Let’s just start by saying that any time you can cook chicken and use it in multiple recipes is a WIN!
This is one of my top go-to recipes when we want Mexican food for dinner. These flavorful, saucy bundles of joy are a crowd-pleaser and a great way to use up leftover chicken. If you’re looking for a quick and easy dinner idea that’s both delicious and satisfying, these white chicken enchiladas are the answer.
One of the best things about making chicken enchiladas is that they’re incredibly versatile. You can use Roasted Chicken Breasts, rotisserie chicken, or, as we’re discussing today, leftover chicken.
Leftover chicken is a fantastic ingredient because it’s already cooked and seasoned, which saves you time and effort in the kitchen. Plus, it’s the perfect way to reduce food waste, turning yesterday’s meal into today’s dinner.
White chicken enchiladas are a delicious twist on the classic recipe. They’re known for their creamy, cheesy sauce that coats the tender chicken and tortillas, resulting in a rich and satisfying flavor.
The creaminess of the white sauce complements the earthy flavors of the chicken, creating a perfect harmony of texture and flavors.
I always give instructions with step-by-step photos in my posts, just in case some readers have questions. But if you are just here for the recipe, click the JUMP TO RECIPE tab under the title and it will take you straight there. You can also print the recipe card with full instructions, or you can click one of the SHARE BUTTONS and save it for later!
One of the key attractions of leftover chicken enchiladas is their simplicity. The simple ingredients are easy to find at any grocery store, and the preparation is straightforward. You can put together a satisfying meal without spending hours in the kitchen.
If you’re using leftover chicken, shred or dice it into bite-sized pieces.
Melt 2 tablespoons of butter in a large skillet over medium heat. Add the sliced green onions (or whichever kind of onion you are using) and minced garlic. Saute for about two minutes or until the onions soften a bit and the garlic is fragrant.
Turn off the heat. Add in the diced green chiles, cream of mushroom soup, and sour cream. Stir until combined—season with salt and pepper to taste.
Remove 1 cup of the mixture to a medium-sized bowl or glass measuring cup. Add the milk and stir to combine.
Spray the bottom of a 9×13 baking dish with cooking spray. Pour in about half a cup of the enchilada sauce (or enough to coat the bottom of the dish).
To the remaining mixture in the skillet, add the cooked chicken and 1 cup of the shredded cheddar cheese. Stir to combine. If you are going to use fresh cilantro, add that in now.
Spoon about 1/4 cup of the filling onto the tortillas. Roll, and place seam side down in the prepared baking dish.
Pour the remaining enchilada sauce over the rolled enchiladas and then sprinkle with the rest of the cheese. Now, cover the dish with foil and place in the preheated oven.
Bake at 350 degrees for 15-20 minutes.
After the time is up, uncover and place them back into the oven until the cheese starts to brown and get bubbly. About another 5-10 minutes
Remove the enchiladas from the oven and let them rest for about 10 minutes before serving.
Leftover chicken enchiladas recipes are great to play around with. Mix it up and experiment until you find the perfect combination for your family.
The options are endless!
Absolutely! White chicken enchiladas are versatile, and you can experiment with different cheeses. Common choices include Monterey Jack cheese, cheddar, or a Mexican cheese blend.
If you like a bit of heat, you can add ingredients like jalapeños or hot sauce to the filling. Adjust the level of spiciness to suit your taste.
While flour tortillas are more traditional for this recipe, you can use corn tortillas if that’s what you have on hand. They will result in a slightly different texture, but the taste will still be delicious.
Yes, you can assemble the enchiladas in advance and refrigerate them. It’s a great option for meal prep or hosting guests.
Tips for success: If you are going to make them in advance, store the sauce separately in an airtight container, and don’t top the enchiladas with it until you are ready to bake them. This will keep them from getting soggy.
4. What are some good side dishes for these creamy chicken enchiladas?
Chicken enchiladas go well with a variety of sides, such as Mexican rice, Cilantro lime rice, refried beans, or pinto beans. Guacamole and salsa are also great options for a touch of freshness and tanginess.
White chicken enchiladas are a fantastic way to enjoy a comforting, flavorful meal using leftover chicken. With their creamy white sauce and savory chicken filling, they offer a delightful twist on traditional enchiladas.
The next time you cook for your family or host a potluck at the RV campsite, this easy-to-make dish is sure to satisfy and impress. Try your hand at making these delicious white chicken enchiladas and experience the joy of turning leftovers into an impressive dinner!
If you decide to make these easy enchiladas or any of my other recipes, please be sure to give it a rating and let me know how yours turned out.
I love hearing your feedback and I will do my best to answer any questions you have as quickly as I can.
As always, I will be back next week with more delicious recipes from my RV kitchen to yours!
This post may contain affiliate links. Read my full disclosure policy.
Learn how to get Amazon deliveries straight to your RV.
This Pork Medallions Recipe is made in a rich and creamy mushroom sauce. It’s a classic dish that is both delicious and easy to cook. It is also a great option for RV kitchens because you can make it in one pan and it only …