This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes! Post sponsored by Pepperidge Farm. Post updated March 31, 2026.

Easy 5 Minute Dessert Dip

I love dessert dips because they are totally easy to whip up and people go crazy for these indulgent treats! This Salted Caramel Pecan Cheesecake Dip is no exception. It couldn’t be a more simple recipe and it was definitely a crowd pleaser.

If you love cheesecake but don’t want the hassle of baking, cheesecake dip is your new go-to dessert. Rich, smooth, and incredibly easy to make, this no-bake treat captures all the classic flavors of cheesecake in a fluffy, scoopable form. Perfect for parties, holidays, or a cozy night in, it pairs beautifully with fruit, cookies, and more.

Cookies or graham crackers are perfect with Salted Caramel Pecan Cheesecake Dip because they taste similar to a cheesecake crust. The dip is great with apples too!

Ingredients Needed For Caramel Pecan Dip (screenshot for grocery list)

• Cream Cheese – softened
• Marshmallow Creme
• Powdered Sugar
• Dulche de Leche or Caramel Sauce
• Chopped Pecans
• Milk
• Maldon Salt Flakes

How Do You Make Cheesecake Dip

1. Mix cream cheese, marshmallow creme, powdered sugar and dulche de leche until fully combined. Transfer to serving bowl.
2. Top dip with chopped pecans.
3. In microwave safe bowl; microwave dulche de leche 10-15 seconds. Stir in milk. Drizzle over dip and pecans.
4. Sprinkle with salt flakes.
5. Serve with apples and cookies.

*The milk is necessary to thin the dulce de leche for drizzling. If using a thiner caramel sauce, forego this step.

I used store bought Dulce de Leche for the caramel. I like that it has a thick consistency and strong flavor. You can find this in many stores, sometimes in the Latin section. Or, you can also make it yourself. Here are a few recipes: How To Make Dulce de Leche by Bakers Royale, Stove Top Dulce de Leche or Slow Cooker Dulce de Leche by Crazy For Crust.

Or, you can always use the store bought caramel sauce that you can find in the ice cream sundae section of your grocery store. You will get a much sweeter and more mild caramel flavor though.

Tips for Success

• Use softened cream cheese to avoid lumps
• Taste and adjust sweetness—some prefer it less sweet
• Chill before serving for better consistency and flavor
• Serve cold to maintain structure
• Store in an airtight container in the refrigerator
• Best enjoyed within 3–4 days
• Stir before serving if separation occurs

Best Dippers For Cheesecake Dip

• Fresh strawberries, apple slices, or bananas
• Graham crackers or vanilla wafers
• Pretzels for a sweet-and-salty combo
• Brownie bites or pound cake cubes

Here are more Quick & Easy Dessert Recipes:

Hot Chocolate Fudge – Candy Cane Oreo Balls – Pretzel + Marshmallow Microwave Fudge – Coconut Chocolate Pots de Creme – Peppermint Patty Chocolate Truffles – Spiced Baked Apples Strawberry Cheesecake Cups

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Salted Caramel Pecan Cheesecake Dip

If you need a last minute dessert recipe that is sure to be a hit this Salted Caramel Pecan Cheesecake Dip is it! Caramel marshmallow fluff cream cheese filling is topped with pecans, caramel and flaked salt. This dessert dip is so tasty and only takes 5 minutes to make!

Cuisine American

Keyword caramel, cheesecake, cheesecake dip, dessert, no bake dessert

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6

Calories 282kcal

Author Nicole Harris

Equipment

• Maldon Salt
• Hand Mixer

Ingredients

Dip

• 8 ounces Cream Cheese – softened
• 1 Cup Marshmallow Creme
• 1/2 Cup Powdered Sugar
• 2 Tablespoons Dulche de Leche

Topping

• 1/2 Cup Chopped Pecans
• 2 Tablespoons Dulche de Leche
• 1/2-1 teaspoon Milk*
• Maldon Salt Flakes

Instructions

Dip

• Mix cream cheese, marshmallow creme, powdered sugar and dulche de leche until fully combined. Transfer to serving bowl.

Topping

• Top dip with chopped pecans.
• In microwave safe bowl; microwave dulche de leche 10-15 seconds. Stir in milk. Drizzle over dip and pecans.
• Sprinkle with salt flakes.
• Serve with apples and cookies.

Video

Notes

*The milk is necessary to thin the dulce de leche for drizzling. If using a thiner caramel sauce, forego this step.

Makes approximately 2 cups

Nutrition

Calories: 282kcal | Carbohydrates: 26g | Protein: 3g | Fat: 20g | Saturated Fat: 8g | Polyunsaturated Fat: 10g | Cholesterol: 38mg | Sodium: 229mg | Fiber: 1g | Sugar: 20g

Recipe FAQs

SaveSave

SaveSave

The post Salted Caramel Pecan Cheesecake Dip appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Marry Me Chicken is more than just a cute name. It’s a creamy, cheesy, flavorful dish that is sure to be a hit.

Whether you’re cooking for guests or indulging in a cozy night in, this recipe will impress. This creamy, flavorful dish has been making waves across kitchens for a reason. Whether you’re planning a romantic dinner or just want to treat yourself to something indulgent, this will be your new favorite.

Marry Me Chicken Recipe Tips And Tricks:

For this version, I used boneless, skinless chicken breasts, which are quick to cook and easy to find. That said, you can absolutely use bone-in, skin-on chicken—just be sure to adjust the cooking time slightly. Depending on the size, you may need to add an extra 2–3 minutes. Want a juicier cut? Boneless, skinless chicken thighs work wonderfully, too.

If you prefer not to halve your chicken breasts into thinner cutlets, go for medium-sized breasts and cook until they’re no longer pink and the internal temperature hits 160–165°F. Don’t worry—once they’re simmering in that luscious sauce, they’ll continue cooking gently to perfection.

The Secret to Silky Sauce

Here’s a tip that makes all the difference: Grate your own parmesan cheese from a block or wedge. Pre-shredded cheese often contains anti-caking agents that can mess with the texture and meltability, leaving you with a sauce that’s more grainy than creamy.

This recipe is intentionally generous with the sauce (because who doesn’t want extra for spooning over a big pile of mashed potatoes?). But if you prefer things a little lighter, feel free to scale down to ¾ cup or 1 cup each of chicken broth and heavy cream.

If your sauce thickens more than you’d like, a splash of extra chicken broth will bring it back to a silky consistency. If it’s too thin, you have a few options:

• Simmer it a bit longer to reduce

• Stir in extra parmesan

• Whisk in a quick cornstarch slurry (1 tsp cornstarch + 1 tsp water) and cook until it thickens

Want to add some greens? Stir in fresh spinach near the end and cook until just wilted. You can also toss in a handful of basil leaves for a pop of herby brightness.

If you have leftovers (lucky you!), let them cool completely before storing. Pop them into an airtight container and refrigerate for 3 to 4 days. The sauce reheats beautifully—just do it gently over low heat to avoid separating.

What To Serve With Marry Me Chicken: Pasta, Rice or These Mashed Potatoes.

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

MARRY ME CHICKEN RECIPE

Legend has it, this MARRY ME CHICKEN RECIPE is so delicious that one bite might just inspire a marriage proposal! With tender chicken simmered in a rich parmesan cream sauce, it’s a possibility.

Course Dinner

Cuisine American

Keyword marry me chicken recipe

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Calories 715kcal

Author Nicole Harris

Equipment

• Knives
• Cast Iron Pan

Ingredients

• CHICKEN:
• 2 large boneless skinless chicken breasts halved horizontally
• 2-3 tablespoons avocado oil
• 1 tablespoon Italian seasoning
• 2 teaspoons garlic powder
• 1 teaspoon cayenne pepper
• Salt and pepper to taste
• CREAM SAUCE:
• 3 tablespoons butter
• 4-5 cloves garlic minced
• 1 ¼ cup chicken broth
• 1 ¼ cup heavy cream
• 1 cup freshly grated parmesan cheese
• ¾ cup sun dried tomatoes drained and chopped
• 1 tablespoon lemon juice
• Salt and pepper to taste
• Red pepper flakes for garnish (optional)
• Fresh chopped parsley and basil leaves for garnish (optional)

Instructions

• Pat chicken dry with paper towels. Brush with oil then season with Italian seasoning, garlic powder, cayenne pepper, salt and pepper.
• Heat large skillet over medium-high heat. Add the remaining oil and coat the bottom of the pan. Once hot, add chicken and sear for 4-5 minutes on each side, until cooked through and the edges have crisped. Transfer the cooked chicken to a plate and set aside.
• In the same skillet over medium-high heat, melt the butter and sauté the garlic until fragrant, about 1 minute.
• Add chicken broth, heavy cream, and parmesan cheese. Stir until well combined and the cheese has melted. Reduce the heat to low and let simmer for 8-10 minutes, stirring often, until the sauce thickens.
• Add sun dried tomatoes, lemon juice, crushed red pepper flakes, salt and pepper, and any remaining seasonings. Stir to combine. Taste and adjust the sauce as needed.
• Return the cooked chicken to the skillet, spoon some of the sauce on top of each filet, and continue simmering for 3-5 minutes until cooked through (internal temp 165ºF).
• Garnish with fresh chopped parsley and basil if desired. Serve over white rice or pasta.

Nutrition

Serving: 1g | Calories: 715kcal | Carbohydrates: 15g | Protein: 30g | Fat: 61g | Saturated Fat: 30g | Polyunsaturated Fat: 26g | Trans Fat: 2g | Cholesterol: 189mg | Sodium: 1081mg | Fiber: 2g | Sugar: 3g

The post MARRY ME CHICKEN RECIPE appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Whether you’re cooking to impress, celebrate, or just treat yourself, this Marry Me Salmon is a total crowd-pleaser. It’s rich, savory, and just the right amount of indulgent. Don’t be surprised if it becomes your new go-to special dinner recipe. It’s the kind of meal that makes people fall in love—whether it’s a romantic dinner, a dinner party centerpiece, or a special weeknight treat. Don’t be surprised if someone proposes after tasting it!

I make a lot of salmon dishes at my house. It is probably what we eat the most – I buy in bulk at Costco! This Marry Me salmon In A Cream Sauce is definitely one of our family favorites.

Cooking Tips

Skin-on salmon? No problem. Sear it skin-side down until crisp, then slide a spatula between the skin and meat after cooking—it should come right off.

Use fresh Parmesan. Skip the pre-shredded stuff. Freshly grated cheese melts smoother and gives your sauce that luscious, velvety texture.

Want more sauce? Add an extra ¼ cup each of broth and cream. Great for pouring over pasta or soaking into crusty bread.

Too thick or too thin? Thin it out with more broth, or thicken it up by simmering, adding more cheese, or using a cornstarch slurry (1 tsp cornstarch + 1 tsp water).

Lighter option? You can use half-and-half instead of cream. Just thicken it slightly if needed. I don’t recommend milk—it’s just too thin for this dish.

Add some greens! Stir in fresh spinach right at the end, or sprinkle in extra basil for freshness and color.

Storing Leftovers
Let the dish cool completely before storing. Keep leftovers in an airtight container in the refrigerator for 2 to 3 days.

More Salmon Recipes:

BLT Salmon Salad – Blackened Salmon – Smoked Salmon Avocado Toast

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

MARRY ME SALMON IN A CREAM SAUCE

If you’re looking for a show-stopping, flavor-packed dinner that feels fancy without requiring hours in the kitchen - MARRY ME SALMON IN A CREAM SAUCE. Inspired by Marry Me Chicken, this dish swaps the poultry for tender, flaky salmon swimming in a rich, parmesan cream sauce that’s downright irresistible.

Course 30 Minute Meals

Cuisine American

Keyword salmon in a cream sauce

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Calories 971kcal

Author Nicole Harris

Equipment

• Zester - Grater
• Knives
• Cast Iron Pan

Ingredients

• SALMON:
• 4 skinless salmon filets
• 2 tablespoons avocado oil divided
• 2 teaspoons Italian seasoning
• 1 teaspoon garlic powder
• ¾ teaspoon crushed red pepper flakes
• Salt and pepper to taste
• CREAM SAUCE:
• 3 tablespoons butter
• 4-5 cloves garlic minced
• 1 cup chicken broth
• 1 cup heavy cream
• ¾ cup freshly grated parmesan cheese
• ¾ cup sun dried tomatoes drained and chopped
• 2 teaspoons lemon juice + ½ teaspoon lemon zest
• ½ teaspoon cayenne pepper optional, for more spice
• Salt and pepper to taste
• Fresh chopped parsley and basil leaves for garnish (optional)

Instructions

• Pat salmon filets dry with paper towel. Brush tops with oil then season with Italian seasoning, garlic powder, crushed red pepper flakes, salt and pepper.
• Heat a large skillet over medium-high heat. Add the remaining oil to coat the bottom of the pan. Once hot, add the filets and sear for 3-4 minutes on each side, until cooked through and the edges have crisped. Transfer the cooked salmon to a plate, set aside.
• In the same skillet over medium-high heat, melt the butter and sauté the garlic until fragrant, about 1 minute.
• Add chicken broth, heavy cream, and parmesan cheese. Stir until well combined and the cheese has melted. Reduce the heat to low and let simmer for 8-10 minutes, stirring often, until the sauce thickens.
• Add sun dried tomatoes, lemon juice, lemon zest, cayenne pepper, salt and pepper. Stir to combine. Taste and adjust the sauce as needed.
• Return the cooked salmon filets to the skillet, spoon some of the sauce on top of each filet, and continue simmering for 3-5 minutes until heated through.
• Garnish with fresh chopped parsley and basil if desired. Serve over white rice or pasta.

Nutrition

Serving: 1g | Calories: 971kcal | Carbohydrates: 12g | Protein: 59g | Fat: 76g | Saturated Fat: 30g | Polyunsaturated Fat: 39g | Trans Fat: 1g | Cholesterol: 259mg | Sodium: 999mg | Fiber: 2g | Sugar: 2g

The post MARRY ME SALMON IN A CREAM SAUCE appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

OVEN BAKED TURKEY CRANBERRY SLIDERS

Looking for the perfect party food, game-day snack, or way to use up leftover Thanksgiving turkey? These Oven-Baked Sliders check every box. Whip up a batch of these Cranberry Turkey Sliders to feed hungry family and friends around this holiday season. They come together super quick and easy with all those holiday flavors. Whether you’re feeding a crowd or just want an easy, comforting meal, these sliders deliver big flavor with minimal effort.

Ingredients Needed For Sliders

• 16 oz package Hawaiian rolls 12 count
• 1 lb deli turkey thinly sliced
• 1 cup cranberry sauce jellied or whole berry
• 6 slices havarti or provolone cheese
• 4 tablespoons unsalted buttermelted
• 2 teaspoons worcestershire
• 2 teaspoons Dijon mustard
• 2 teaspoons minced dried onion
• 2 teaspoons poppy seeds
• 2 teaspoons fresh minced chives

SLIDER INGREDIENT OPTIONS:

• Leftover Thanksgiving turkey can be used instead of sliced deli turkey.
• Whole berry or smooth jellied cranberry sauce can be used.
• Use havarti, munster, provolone or even mozzarella for these sandwiches. As long as the cheese is melty.

Tips for Perfect Sliders

• Use leftover turkey or deli slices — both work beautifully.
• Add a layer of stuffing for an extra Thanksgiving twist.
• Don’t skip the butter topping — it gives that irresistible golden crust.
• Make ahead: Assemble up to a day in advance and refrigerate. Bake just before serving.

🍽️ What to Serve With Turkey Cranberry Sliders

• Butternut Squash Rice
• Easy Stuffing
• Baked Mac and Cheese
• Mashed Sweet Potatoes

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

CRANBERRY TURKEY SLIDERS

These CRANBERRY TURKEY SLIDERS are perfect for the holidays, a little bite of Thanksgiving. Turkey, cranberry sauce, havarti cheese tucked into soft Hawaiian rolls, slathered with seasoned butter then baked until golden brown and melty.

Course Holidays

Cuisine American

Keyword turkey sliders

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Servings 12

Calories 598kcal

Author Nicole Harris

Equipment

• Knives
• Baking Dish

Ingredients

• 16 oz package Hawaiian rolls 12 count
• 1 lb deli turkey thinly sliced
• 1 cup cranberry sauce jellied or whole berry
• 6 slices havarti or provolone cheese
• 4 tablespoons unsalted butter melted
• 2 teaspoons worcestershire
• 2 teaspoons Dijon mustard
• 2 teaspoons minced dried onion
• 2 teaspoons poppy seeds
• 2 teaspoons fresh minced chives

Instructions

• Preheat oven to 350ºF. Spray 9×13 baking dish with cooking spray.
• Slice Hawaiian rolls in half lengthwise and place the bottom half into the baking dish.
• Layer the deli turkey across the rolls.
• Spread the cranberry sauce evenly across the top of the turkey.
• Add 6 slices of havarti or provolone cheese in an even layer.
• Place the top bun layer onto the sliders.
• Mix together the melted butter, Worcestershire, Dijon mustard, minced dried onion, poppy seeds and chives in a small bowl. Generously brush across the tops of the slider buns.
• Cover the baking dish with foil and bake in the oven for 15-18 minutes, or until the sliders are warmed through and the cheese is melted.
• Remove foil and bake for another 3-5 minutes to brown the tops of the sliders.
• Serve immediately.
  

Nutrition

Serving: 1g | Calories: 598kcal | Carbohydrates: 67g | Protein: 26g | Fat: 26g | Saturated Fat: 14g | Polyunsaturated Fat: 9g | Cholesterol: 133mg | Sodium: 1364mg | Fiber: 3g | Sugar: 30g

The post Cranberry Turkey Sliders appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Loaded Potato Salad Recipe

This loaded potato salad is so unbelievably delicious that it is sure to be a hit at any bbq, party or holiday. Everything you adore about a fully loaded baked potato — the crispy bacon, melted cheese, tangy sour cream, and fresh green onions and combines it all in a chilled, flavorful salad.

My local grocery store makes a version of this potato salad in their deli. After buying it several times I decided to just make it myself. The great thing about that is you can make the potatoes as firm or tender as you prefer. Also feel free to add more sour cream, bacon, cheese or green onions. I went easy on the bacon and green onions because I find that they can easily overpower a dish. But if you want extreme bacon, go for it!

Do You Peel Potatoes Or Leave The Skin On For Potato Salad?

This recipe calls for gold or red potatoes, which have thinner skins. This means you can remove the skin or leave it on. If using a thicker skin potato such as Russet, I would remove the skins.

Ingredients Needed For Loaded Potato Salad

• Gold or Red Potatoes
• Cooked Bacon (5-7 slices)
• Shredded Sharp Cheddar Cheese
• Sour Cream
• Mayonnaise
• Green Onions
• Fresh Parsley
• Salt/Pepper

How To Make Potato Salad

1. Cut potatoes into uniform bite size chunks. Boil in salted water until fork tender. Drain and cool.
2. Combine potatoes, bacon, cheese, sour cream, mayo, green onions, parsley, salt and pepper. Stir until fully mixed.
3. Refrigerate until ready to serve.

Tips for the Best Loaded Potato Salad

• Use thick-cut bacon for extra crunch and smoky flavor.
• Don’t skip the cooling step – warm potatoes can make the dressing runny.
• Add extras like diced pickles, jalapeños, or a drizzle of ranch for a flavor twist.
• Don’t overcook the potatoes – they should be tender but not mushy.
• Let potatoes cool before mixing to keep the dressing creamy.
• Reserve some toppings to sprinkle on just before serving for the best presentation.
• For extra flavor, roast the potatoes instead of boiling them.

What To Serve With Potato Salad

Slow Cooker Baby Back Ribs – Oven Baked Burger – Baked Lemon Pepper Chicken – Cast Iron Ribeye Steak – Baked Ranch Pork Chops

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Loaded Baked Potato Salad Recipe

This Loaded Baked Potato Salad Recipe has all the great baked potato topping combined into a flavorful potato salad. Cheese, bacon, sour cream and green onions make this a truly unforgettable side dish.

Course Side Dishes

Cuisine American

Keyword baked potato salad, loaded potato salad

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 8

Calories 528kcal

Author Nicole Harris

Equipment

• Cutting Boards
• Knives
• Pot & Lid

Ingredients

• 3 Lbs Gold or Red Potatoes
• 1 Cup Chopped Cooked Bacon 5-7 slices
• 1½ Cups Shredded Sharp Cheddar Cheese
• 1 Cup Sour Cream
• 1/2 Cup Mayonnaise
• 3 Green Onions - sliced/chopped
• Handful Fresh Parsley - chopped
• Salt/Pepper - to taste

Instructions

• Cut potatoes into uniform bite size chunks. Boil in salted water until fork tender. Drain and cool.
  
• Combine potatoes, bacon, cheese, sour cream, mayo, green onions, parsley, salt and pepper. Stir until fully mixed.
  
• Refrigerate until ready to serve.
  

Video

Nutrition

Serving: 1g | Calories: 528kcal | Carbohydrates: 37g | Protein: 19g | Fat: 34g | Saturated Fat: 14g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 75mg | Sodium: 636mg | Fiber: 4g | Sugar: 4g

The post Loaded Baked Potato Salad Recipe appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Tuna Noodle Casserole

This tuna casserole is deliciousness straight out of the 80’s. Any other eighties kids remember eating this at least twice a month?

I have kept it basically the same. The only real change being that I use frozen peas and carrots instead of canned peas. Instead of a breadcrumb topping we are using crunched up Ritz crackers, because well, it’s just so good that way.

This Tuna Noodle Casserole is a classic for a reason. It never goes out of style.

Ingredients Needed For Tuna Noodle Casserole (screenshot for grocery list)

• Egg Noodles
• Frozen Peas and Carrots
• Can of Cream of Mushroom Soup
• Whole Milk
• Shredded Mozzarella/Cheddar Blend
• Garlic Powder
• Onion Powder
• Dried Italian Season
• Salt/Pepper
• Canned Albacore Tuna
• Ritz Crackers
• Butter

How To Make Tuna Casserole

1. Preheat oven to 375ºF
2. Boil egg noodles according to package instructions. 1 minute before draining noodles, add frozen peas and carrots. Drain.
3. Mix cream of mushroom soup, milk, garlic powder, onion powder, Italian season, shredded cheese, salt and pepper.
4. Add noodles, peas and carrots and drained tuna. Mix together until fully combined. Transfer mixture to 9×9 baking pan sprayed with nonstick. Top with remaining shredded cheese.
5. Mixed crushed crackers with melted butter and pepper. Sprinkle evenly over the top of the casserole.
6. Bake for 20 minutes.

What Goes With Tuna Casserole

Tuna Noodle Casserole is meant to be an all in one meal. Here are a few side dish ideas if you need a little extra:

Pan Fried Green Beans – Pressure Cooker Artichokes – Oven Roasted Asparagus

More Easy Casserole Recipes

Low Carb Taco Casserole – Unstuffed Cabbage Casserole – One Pot Taco Casserole

More Canned Tuna Recipes

Mediterranean Tuna Salad – Tuna Stuffed Tomatoes – Tuna Salad Cucumber Bites

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Easy Tuna Casserole Recipe

This Easy Tuna Casserole Recipe is a classic weeknight dinner the family will love. Tuna Noodle Casserole is quick, easy, inexpensive and satisfying.

Course 30 Minute Meals

Cuisine American

Keyword tuna casserole recipe, tuna noodle casserole

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 342kcal

Author Nicole Harris

Ingredients

• 8 ounces Egg Noodles
• 8 ounces Frozen Peas and Carrots*
• 1 Can of Cream of Mushroom Soup
• 1/2 Cup Whole Milk
• 1½ Cups Shredded Mozzarella/Cheddar Blend - divided
• 2 teaspoons Garlic Powder
• 1 teaspoon Onion Powder
• 1 Tablespoon Dried Italian Season
• Pinch Salt/Pepper
• 10 ounces Canned Albacore Tuna
• 12 Ritz Crackers - crushed
• 2 Tablespoons Butter - melted
• Cracked Pepper

Instructions

• Preheat oven to 375ºF
• Boil egg noodles according to package instructions. 1 minute before draining noodles, add frozen peas and carrots. Drain.
• Mix cream of mushroom soup, milk, garlic powder, onion powder, Italian season, ½ cup shredded cheese, salt and pepper.
• Add noodles, peas & carrots and drained tuna. Mix together until fully combined. Transfer mixture to 9×9 baking pan sprayed with nonstick. Top with remaining shredded cheese.
• Mixed crushed crackers with melted butter and pepper. Sprinkle evenly over the top of the casserole.
• Bake for 20 minutes.

Notes

*use plain frozen peas for traditional tuna casserole

Nutrition

Serving: 1g | Calories: 342kcal | Carbohydrates: 26g | Protein: 22g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 8g | Cholesterol: 62mg | Sodium: 855mg | Fiber: 3g | Sugar: 4g

The post Easy Tuna Casserole Recipe appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Taco Bell Inspired Meximelt Copycats

It is unbelievable that it has taken me this long to get a Mexi-Melt recipe on my site because they are my absolute favorite fast food indulgence. Plus they are ridiculously easy to make at home and (in my humble opinion) taste so much better homemade.

Were Meximelts Discontinued In 2019

That’s the word on the street (and the web). Apparently Taco Bell revamped their menu in 2019 and decided to give Mexi-melts the ax. Weird because I can’t be the only Meximelt obsessed person.

However, I don’t really do fast food anymore so I cannot say for sure. I haven’t been to Taco Bell in ages. If you know for sure leave me a comment.

My Secret For The Best Copycat Mexi-Melts

I think what makes these so close to the original is the size of the ground beef. Taco Bell taco meat is very small, not the bigger chunks like in homemade tacos. So I use this Potato Masher to achieve the fine ground beef crumbles. I like kitchen gadgets that do double duty. Or, you can use a Meat Chopper instead.

Ingredients Needed For Beef Mexi-Melts

• Lean Ground Beef
• (1 ounce) Packet Taco Seasoning
• Flour Tortillas
• Shredded Mexican Cheese Blend
• Pico de Gallo Salsa

How To Make Homemade Taco Bell Meximelts

1. In large pan, brown ground beef. Drain oil then return to pan.
2. Add water and taco seasoning. Mash meat to fine crumbles. Bring mixture to a gentle boil and simmer 5-10 minutes until saucy. Remove from heat.
3. Wrap tortillas in damp paper towel and microwave 15-20 seconds to soften.
4. Fill each tortilla with meat, cheese and pico de gallo. Tuck in the ends and roll like a burrito.
5. Wrap each meximelt with a damp paper towel and microwave for 15 seconds. (This melts the cheese and gives the tortilla that slightly steamed quality)
6. Serve hot.

More Mexican Food Recipes:

Mexican Shrimp Cocktail – Green Chicken Enchiladas – Low Carb Taco Casserole – Easy Shrimp Tacos – Pico de Gallo – Baked Tortilla Chips

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Beef Meximelt Recipe

Meximelts are my guilty pleasure. This Beef Meximelt Recipe (inspired by Taco Bell) is super easy, unbelievably delicious and so much better than the drive-thru. Make a copycat version of your fast food favorite at home for an awesome lunch or dinner.

Course 30 Minute Meals

Cuisine Mexican

Keyword copycat recipe, dinner recipe, meximelt, Taco Bell recipe, taco recipe

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 624kcal

Author Nicole Harris

Equipment

• Potato Masher

Ingredients

• 1 Lb Lean Ground Beef
• 1 ounce Packet Taco Seasoning
• 1/2 Cup Water
• 6 Large Flour Tortillas
• 16 ounces Shredded Mexican Cheese Blend
• 1/2 Cup Pico de Gallo Salsa

Instructions

• In large pan, brown ground beef. Drain oil then return to pan.
• Add water and taco seasoning. Mash meat to fine crumbles.
• Bring mixture to a gentle boil and simmer 5-10 minutes until saucy. Remove from heat.
• Wrap tortillas in damp paper towel and microwave 15-20 seconds to soften.
• Fill each tortilla with meat, cheese and pico de gallo. Tuck in the ends and roll like a burrito.
• Wrap each meximelt with a damp paper towel and microwave for 15 seconds. (This melts the cheese and gives the tortilla that slightly steamed quality)
• Serve hot.

Nutrition

Serving: 1g | Calories: 624kcal | Carbohydrates: 32g | Protein: 44g | Fat: 34g | Saturated Fat: 17g | Polyunsaturated Fat: 13g | Cholesterol: 139mg | Sodium: 977mg | Fiber: 3g | Sugar: 2g

The post Beef Meximelt Recipe appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Baked Fork Tender Pork Roast

This is one of those simple recipes that is super versatile. Make this oven baked pork roast to serve over rice or potatoes, on bbq pork sandwiches or in pork tacos. With just a few ingredients and a little patience, you can create a flavorful, tender roast that will impress any guest—or just make an ordinary night feel special.

The seasoning on this pork roast will go well with any dish making this pulled pork roast perfect for meal-prep. I like to serve this pork with gravy and potatoes.

Serving Suggestions

Pair your pork roast with classic sides like:

• Cheesy Mashed Cauliflower
• Oven Roasted Potatoes
• Cauliflower Mushroom Rice
• Broccoli Mac and Cheese
• Cheesy Ranch Potatoes
• Garlic Butter Noodles

What Is The Difference Between Pork Shoulder And Pork Butt?

Pork Butt (a.k.a. Boston Butt):

• Comes from the upper part of the shoulder, near the spine
• Often sold with a fat cap and well-marbled interior
• Tender and rich when slow-cooked

Pork Shoulder (a.k.a. Picnic Shoulder or Picnic Roast)

• Lower down, closer to the leg
• Usually has skin on and can include part of the leg bone
• Can be flavorful but often needs longer cooking to break down

Do You Cover Pork Roast In The Oven

I personally do not cover my pork roast while in the oven because I prefer a crisp crust. But, feel free to cover with foil and it will keep more of the juices trapped inside. It’s personal preference.

Ingredients Needed For Oven Pork Roast

• Boneless Pork Butt Roast
• Garlic Powder
• Onion Powder
• Paprika
• Cumin
• Salt/Pepper

How To Make Tender Pork Roast

1. Preheat oven to 300ºF
2. Combine garlic powder, onion powder, paprika, cumin, salt and pepper. Rub mixture onto the outside of the pork roast.
3. Place pork roast (fat side up) into large roasting pan with 1 cup water in the bottom.
4. Bake for 4-5 hours or until desired tenderness. (I typically go 5 hours for pull apart pork roast) Add water as needed during cook time.

What Temperature Should A Pork Roast Be Cooked To

Check out this handy Pork Temperature Breakdown by Pork.org. Basically for pork you want the internal temp to reach 145ºF-160ºF. The safe internal pork cooking temperature for fresh cuts is 145° F. To check doneness properly, use a digital cooking thermometer.

Resting and Serving

After removing from the oven:

• Rest for 10–15 minutes tented loosely with foil. This helps juices redistribute for moist, tender meat.
• Slice across the grain for the most tender bites.

Pro Tips for Success

• Let the roast sit out for 30–60 minutes before cooking so it cooks evenly.
• Always use a meat thermometer to avoid overcooking.
• Don’t skip the resting period.
• For crispier skin or crust, broil for the last 3–5 minutes—but watch closely.
• Cut against the grain for more tender bites.

Recipe FAQs

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Easy Pork Roast In Oven

This Easy Pork Roast In Oven Recipe is a great way to get falling apart pulled pork the old fashioned way. No need for a pressure cooker or slow cooker, just slow oven roasted pork.

Course Dinner

Cuisine American

Keyword dinner recipes, Keto recipes, low carb recipes, pork recipes, whole 30 recipes

Prep Time 5 minutes minutes

Cook Time 5 hours hours

Total Time 5 hours hours 5 minutes minutes

Servings 4

Calories 493kcal

Author Nicole Harris

Ingredients

• 4 Lb Boneless Pork Butt Roast
• 2 teaspoons Garlic Powder
• 1 teaspoon Onion Powder
• 1 teaspoon Paprika
• 1 teaspoon Cumin
• 1/2 teaspoon Salt more to taste
• 1/2 teaspoon Pepper

Instructions

• Preheat oven to 300ºF
• Combine garlic powder, onion powder, paprika, cumin, salt and pepper. Rub mixture onto the outside of the pork roast.
• Place pork roast (fat side up) into large roasting pan with 1 cup water in the bottom.
• Bake for 4-5 hours or until desired tenderness. (I typically go 5 hours for pull apart pork roast) Add water as needed during cook time to prevent burning on the bottom of pan.

Nutrition

Serving: 1g | Calories: 493kcal | Carbohydrates: 1g | Protein: 42g | Fat: 34g | Saturated Fat: 13g | Polyunsaturated Fat: 18g | Cholesterol: 156mg | Sodium: 228mg

The post Easy Pork Roast In Oven appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info. Follow WonkyWonderful on Pinterest to stay up to date on all of the new recipes!

Easy Chicken Salad Made With Store Bought Rotisserie Chicken

Need a super quick and simple lunch or dinner? It doesn’t get much easier than this chicken salad, and it’s fantastic for meal-prepping!

Our little cheat is using a store bought rotisserie chicken. Let’s be honest, these rotisserie chickens are so much tastier than homemade. Yeah, I said it.

Or if you are even lazier  needing an even quicker chicken salad, Costco sells already pulled chicken next to their rotisserie chickens. I totally buy it.

Ingredients Needed For Chicken Salad

• Fully Cooked Rotisserie Chicken
• Celery
• Red Onion
• Mayonnaise
• Brown Mustard

How Do You Make Easy Chicken Salad

1. Pull the chicken meat from the bones. This should get you approximately 3 cups of chicken meat.
2. Mix all ingredients and stir until fully combined.
3. Salt and pepper to taste.
4. Store and refrigerate in an airtight container.

Rotisserie Chicken Salad Faq’s

What Should You Serve With Chicken Salad

Chicken salad goes well with about anything you like. Here are some recipe ideas to serve alongside:

Italian Tortellini Pasta Salad – Strawberry Spinach Salad – Shaved Asparagus Salad – Air Fryer Baked Potatoes

How Should You Serve Chicken Salad

In wraps, sandwiches or on a green salad. Chicken salad is also great as a snack with crackers. My favorite is chicken salad wraps and adding a squirt of bbq sauce when I feel like a bbq chicken wrap.

Looking for more chicken salad recipes? Check out this post with 40 of the Best Chicken Salad Recipes. These are a few of the most popular chicken salad recipes: Jalapeno Popper Chicken Salad, Pesto Chicken Salad, Cranberry Pecan Chicken Salad.

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Rotisserie Chicken Salad Recipe

This Rotisserie Chicken Salad Recipe is quick, simple and nutritious. We are making traditional chicken salad using store bought rotisserie chicken.

Course 30 Minute Meals

Cuisine American

Keyword chicken salad, meal prep, rotisserie chicken salad

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6

Calories 411kcal

Author Nicole Harris

Equipment

• Cutting Boards
• Knives

Ingredients

• 1 Fully Cooked Store-bought Rotisserie Chicken
• 2-3 Celery Stalks – chopped
• 1/4 Cup Thinly Sliced or Chopped Red Onion
• 1/2-3/4 Cup Mayonnaise
• 1 teaspoon Brown Mustard
• Salt/Pepper – to taste

Instructions

• Pull the chicken meat from the bones. This should get you approximately 3 cups of chicken meat.
• Mix chicken, celery, onion, mayo and mustard. Stir until fully combined.
• Salt and pepper to taste.
• Store and refrigerate in an airtight container.

Video

Notes

Serve in wraps, sandwiches or on a green salad. Chicken salad is also great as a snack with crackers.

Nutrition

Serving: 1g | Calories: 411kcal | Carbohydrates: 2g | Protein: 14g | Fat: 38g | Saturated Fat: 6g | Polyunsaturated Fat: 31g | Cholesterol: 67mg | Sodium: 491mg | Sugar: 1g

The post Rotisserie Chicken Salad Recipe appeared first on WonkyWonderful.

This post may contain affiliate links. See my Disclosure Policy for more info.

Healthy Taco Casserole – Keto, Low Carb

Who doesn’t love a good taco night?!?! This Low Carb Taco Casserole makes taco night for everyone! If the entire family is eating low carb, serve this as is. Some need their carbs?…serve rice on the side.

This taco casserole can be eaten as is, with tortilla chips, over a salad, alongside rice or in a tortilla. So easy, so many options and so good!

Ingredients Needed For Taco Casserole (screenshot for grocery list)

• Frozen Cauliflower Rice
• Oil
• Ground Beef
• Red Bell Pepper
• White Onion
• Taco Seasoning
• Tomato Paste
• Shredded Colby/Jack Cheese
• Sour Cream
• Lettuce
• Tomato
• Black Olives
• Avocado/Guac
• Cilantro
• Jalapeno
• Salsa – Hot Sauce

How Do You Make Taco Casserole

1. Preheat oven to 350ºF
2. Pan fry the cauliflower rice in oil over medium/high heat until browned. Transfer to greased casserole dish and spread in an even layer.
3. Brown ground beef with red pepper and onion over medium/high heat. Drain excess fat if necessary then add taco seasoning, tomato paste and water. Stir and cook until liquid absorbs. Transfer to casserole dish in an even layer on top of cauliflower rice.
4. Top with shredded cheese and bake for 10-15 minutes.
5. Spread sour cream over the top. Sprinkle with extra shredded cheese and toppings.

Can This Be Made Ahead

Yes, this can definitely be made ahead. Prepare the casserole without toppings then cover and refrigerate. Reheat and add toppings before serving.

What Is The Best Way To Store Taco Casserole

Cover and refrigerate. If you plan to have lots of leftovers leave off the sour cream and lettuce. This will make reheating more appealing, the sour cream and lettuce can be added before serving.

What To Serve With Taco Casserole

Any Mexican inspired sides will be great with this taco casserole. Here are a few ideas for you:

Mexican Street Corn Salad – Creamy Avocado Dip – Mexican Shrimp Cocktail

Check out more Easy Low Carb Casseroles:

Low Carb Unstuffed Casserole – Shrimp in Spinach Cream Sauce – Low Carb Chili Relleno Casserole

Save this Recipe!

Enter your email & I’ll send it straight to your inbox.

Please enable JavaScript in your browser to complete this form.

Email

Email *

Submit

Print

Low Carb Taco Casserole Recipe

This Low Carb Taco Casserole Recipe is the perfect dinner idea for anyone trying to eat low carb or Keto. A satisfying meal that is quick, easy and nutritious. Make rice to serve on the side and this will be a family favorite weeknight dinner!

Cuisine Mexican

Keyword casserole recipe, Keto Diet, keto recipe, low carb recipe, taco casserole

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 581kcal

Author Nicole Harris

Equipment

• Hand Blender
• Knives

Ingredients

• 10 ounces Frozen Cauliflower Rice
• 2-3 Tablespoons Oil
• 2 Lbs Ground Beef
• 1 Small Red Bell Pepper - seeded chopped
• 1 Small White Onion - chopped
• 4 Tablespoons Taco Seasoning
• 1 Tablespoon Tomato Paste
• 1/2 Cup Water
• 3 Cups Shredded Colby/Jack Cheese
• 1 Cup Sour Cream
• Toppings:
• Chopped Lettuce
• Chopped Tomato
• Sliced Black Olives
• Avocado/Guac
• Cilantro
• Sliced Jalapeno
• Salsa – Hot Sauce

Instructions

• Preheat oven to 350ºF
• Pan fry the cauliflower rice in oil over medium/high heat until browned. Transfer to greased 2qt casserole dish and spread in an even layer.
• Brown ground beef with red pepper and onion over medium/high heat. Drain excess fat if necessary then add taco seasoning, tomato paste and water. Stir and cook until liquid absorbs. Transfer to casserole dish in an even layer on top of cauliflower rice.
• Top with shredded cheese and bake for 10-15 minutes.
• Spread sour cream over the top. Sprinkle with extra shredded cheese and preferred toppings.

Nutrition

Serving: 1g | Calories: 581kcal | Carbohydrates: 10g | Protein: 44g | Fat: 40g | Saturated Fat: 19g | Polyunsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 160mg | Sodium: 764mg | Fiber: 2g | Sugar: 4g

The post Low Carb Taco Casserole Recipe appeared first on WonkyWonderful.