You need to stop what you’re doing and make this loaded baked potato dip right now! It’s creamy, cheesy, bacony perfection! Literally to die for! It’s perfect for game day, parties, or to snack on while you catch up on your favorite show.
The Ultimate Party DipAll the Flavors, Less Work: Enjoy everything you love about a loaded baked potato without baking a single potato.Incredible Texture: Serve with your favorite potato chips, crackers, and/or veggies, and you have a simple dip everyone will love.Topping Idea: Use this dip to top your baked potatoes for an easy loaded potato night!Loaded Baked Potato Dip IngredientsSpice It Up: Add a dash or two of your favorite hot sauce for a zesty kick, just like you love on your baked potatoes!Save Time: Use pre-cooked bacon bits to speed up prep without sacrificing flavor.Swap Smart: Use finely chopped chives instead of green onions for a subtle, even flavor throughout.How to Make Loaded Baked Potato DipThis loaded baked potato dip is a breeze to make ahead of time! Give it a little chill in the fridge to let all the flavors meld together, and it’s ready to go whenever your guests arrive. Perfect for parties, game day, or just a cozy night in.
Mix Sour Cream and Cream Cheese: Add the sour cream and cream cheese to a medium bowl and stir until smooth and combined.Add the Other Ingredients and Chill: Add the cheddar cheese, bacon, green onions, garlic powder, salt, and pepper to the bowl and mix until fully combined. Cover, then chill for 30 minutes to an hour to allow the flavors to meld. Serve cold with your favorite potato chips, waffle fries, or veggies.Alyssa’s Recipe TipMake Ahead: Chill the dip overnight so the flavors meld. Take it out 30 minutes before serving so it’s creamy and scoop-ready, and super flavorful!
PrintLoaded Baked Potato Dip

Everything you love about a baked potato turned into a creamy, cheesy dip that’s perfect for sharing.

Course Appetizer, dipCuisine AmericanKeyword cold baked potato dip, cold dip, cold loaded baked potato dip, easy appetizer, easy dip, loaded baked potato dip, loaded baked potato dip recipe, party appetizer, party dip, recipe for baked potato dip

Prep Time 5 minutes minuteschill time 30 minutes minutes

Servings 8 servings
Calories 403kcal
Author Alyssa RiversIngredients16 ounces sour cream4 ounces softened cream cheese2 cups shredded cheddar cheese1 cup chopped bacon about 6 ounces cooked bacon3 sliced green onions1 teaspoon garlic powder½ teaspoon salt¼ teaspoon ground black pepperpotato chipsInstructionsAdd 16 ounces sour cream and 4 ounces softened cream cheese to a medium bowl and mix until smooth and combined. Add 2 cups shredded cheddar cheese, 1 cup chopped bacon, 3 sliced green onions, 1 teaspoon garlic powder, ½ teaspoon salt, and ¼ teaspoon ground black pepper to the bowl and mix until fully combined. Cover and chill for 30 minutes to an hour to allow the flavors to meld. Serve cold with your favorite potato chips.NotesStorage and Serving InstructionsStorage: Keep in an airtight container in the fridge for up to 7 days.
Serving: Let sit at room temperature for about 30 minutes before serving.
NutritionCalories: 403kcal | Carbohydrates: 5g | Protein: 13g | Fat: 37g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 11g | Trans Fat: 0.04g | Cholesterol: 96mg | Sodium: 589mg | Potassium: 188mg | Fiber: 0.2g | Sugar: 3g | Vitamin A: 883IU | Vitamin C: 1mg | Calcium: 276mg | Iron: 0.3mg

More Easy Dip RecipesDressings, Sauces, and Dips
Creamy Chicken Alfredo Dip25 minutes
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Loaded Creamy Ranch Dip (Poolside Dip)10 minutes
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Chili’s Copycat Skillet Queso20 minutes

Meet your new favorite meatloaf! The ground chicken makes the Garlic Parmesan Chicken Meatloaf super moist, and you’ll love the Parmesan herb-crusted topping!
Reasons to Dig Into This DishJuicy & Moist: Ground chicken keeps this meatloaf tender without being heavy.Crispy Parmesan Crust: That golden, cheesy topping adds the perfect crunch and flavor punch.Family-Friendly Twist: Comfort food everyone knows, but with a fresh, lighter upgrade.Meal Prep Win: Slice it up for sandwiches, or pair with veggies for easy high protein meal prep lunches.Garlic Parmesan Chicken Meatloaf Ingredients Italian Breadcrumbs: The added seasonings in Italian breadcrumbs are a MUST! You can use plain, but Italian takes it to the next level!Garlic: Fresh minced garlic is a MUST! The garlic flavor in this meatloaf is out of this world.Whole Milk: If you use milk with a higher fat content, it will add creaminess and moisture to the meatloaf texture.Fresh Parsley: I used fresh flat-leaf parsley in this recipe. Fresh adds to the depth of flavor, and I highly recommend using fresh over dried.How to Make Garlic Parmesan Chicken MeatloafMaking this garlic parmesan chicken meatloaf is as easy as it gets! With just a handful of simple steps, you’ll have a flavorful, golden topped meatloaf on the table in no time. Here’s how to bring it all together:
Combine: Preheat the oven to 350ºF, then spray a 9x5x2-inch loaf pan with nonstick cooking spray. In a large mixing bowl, combine the ground chicken, breadcrumbs, grated parmesan cheese, yellow onion, garlic, egg, milk, parsley, salt, and black pepper.Mix: Use clean hands or a large spoon to mix until well combined.Form and Bake: Form the meat mixture into a loaf, then place it into the prepared loaf pan. Top with shredded parmesan cheese and the remaining 1 tablespoon of fresh chopped parsley. Bake in the oven for 1 hour, then broil for the last 2 minutes to get the top golden brown. Watch it closely!Alyssa’s Pro TipMake Them Mini! My kids LOVE having individual meatloaves! Spray a muffin pan with nonstick cooking spray, add the meatloaf mixture and topping. Bake for 30-35 minutes and enjoy. Also, great for meal prep!
PrintGarlic Parmesan Chicken Meatloaf

Juicy ground chicken mixed with garlic, herbs, and parmesan, then baked with a crispy parmesan crust for a flavorful twist on classic meatloaf.

Course DinnerCuisine AmericanKeyword chicken meatloaf, garlic meatloaf, garlic parmesan chicken meatloaf recipe, garlic parmesan potatoes

Prep Time 10 minutes minutesCook Time 1 hour hourTotal Time 1 hour hour 10 minutes minutes

Servings 6 Servings
Calories 313kcal
Author Alyssa RiversIngredients1 ½ pounds ground chicken¾ cup Italian breadcrumbs or plain½ cup grated Parmesan cheese⅓ cup minced yellow onion4 cloves minced garlic1 large egg¼ cup whole milk3 tablespoons chopped parsley1 teaspoon salt½ teaspoon black pepper½ cup shredded parmesan cheeseInstructionsPreheat the oven to 350°F and spray a 9×5×2-inch loaf pan with nonstick cooking spray.In a large mixing bowl, combine 1 ½ pounds ground chicken, ¾ cup Italian breadcrumbs, ½ cup grated Parmesan cheese, ⅓ cup minced yellow onion, 4 cloves minced garlic, 1 large egg, ¼ cup whole milk, 2 tablespoons chopped parsley, 1 teaspoon salt, and ½ teaspoon black pepper.Use clean hands or a large spoon to mix until the ingredients are well combined.Form the meat mixture into a loaf, and place it into the prepared loaf pan. Top with ½ cup shredded parmesan cheese and the remaining 1 tablespoon of fresh chopped parsley. Bake in the preheated oven for 1 hour. Broil for the last 2 minutes to get the top golden brown. Watch it closely!NotesStoring & Reheating InstructionsIn the Fridge: Let it cool, then wrap and store in an airtight container for up to 3–4 days.In the Freezer: Wrap tightly in plastic wrap and foil, label, and freeze for up to 2–3 months. Thaw overnight in the fridge before reheating.To Reheat: Warm in the microwave for 1–2 minutes, or bake at 350°F for about 15 minutes.NutritionCalories: 313kcal | Carbohydrates: 14g | Protein: 29g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 0.1g | Cholesterol: 143mg | Sodium: 953mg | Potassium: 711mg | Fiber: 1g | Sugar: 2g | Vitamin A: 397IU | Vitamin C: 4mg | Calcium: 233mg | Iron: 2mg

More Delicious Meatloaf RecipesIf you love meatloaf, then take a look at these other fun recipes!
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Crockpot Meatloaf3 hours 10 minutes
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Meatloaf Meatballs40 minutes
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Meatloaf Sandwich20 minutes
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Turkey Meatloaf1 hour 10 minutes

Gumbo is one of those recipes everyone makes differently, but this chicken and sausage gumbo keeps it simple. A dark roux, andouille sausage, and rotisserie chicken give you big flavor with minimal effort.
Why You’ll Love This Classic GumboBig flavor, less drama. I whisk up a dark, rich roux and throw in precooked smoked sausage and rotisserie chicken to save you time!Pick your battles. I keep my gumbo tomato and okra free, but I show you how to add them if that’s how your family does it.No gatekeeping here. Gumbo purists can debate all they want, but my version is easy enough for first timers and bold enough that nobody at the table complains.Chicken and Sausage Gumbo IngredientsEasy proteins: Use precooked sausage and shredded rotisserie chicken to make your life easier!Thickening Option: Stir in ½–1 teaspoon of Gumbo File (filé powder) after cooking; let it simmer until thickened.Okra option: Add 10–12 chopped fresh or frozen okra during the last 15–20 minutes if you like okra!Spices swap: You can use either Cajun or Creole seasoning.Need More Heat? Try spicy sausage, extra Cajun seasoning, a pinch of cayenne pepper, or hot sauce on top.How to Make Chicken and Sausage GumboNo matter how you make it, gumbo is one of those soups and stews that always hits the spot. This sausage gumbo is my take on the classic. Rich, flavorful, and ready for your own spin. Feel free to tweak it and share your version in the comments!
Make Roux: Combine the flour and vegetable oil in a large 6 to 8-quart pot, then cook over medium low heat for 30-60 minutes. Whisking occasionally, until the roux becomes a dark chocolate brown color.Cook Vegetables: Increase the heat to medium and add the sausage, celery, bell pepper, and onion to the pot. Cook for about 5 minutes, until the vegetables have softened. Add the garlic and cook for another minute, until fragrant.Add Broth & Seasonings: Slowly stir in the chicken broth, then add the bay leaves, Cajun seasoning, dried thyme, salt, and pepper to taste. Return the heat to medium low and simmer uncovered for about an hour.Add Chicken & Simmer: Add the chicken and continue simmering for an additional 45-60 minutes. If you would like the gumbo to be thicker, combine the cornstarch with water in a small bowl to form a slurry. Then, stir the slurry slowly into the pot during the last 5-10 minutes of simmering. Discard the bay leaves before serving chicken and sausage gumbo with white rice, green onions, fresh parsley, and hot sauce.Alyssa’s Pro TipMake your roux in the microwave! Mix 1 cup of flour and 1 cup of oil in a large heatproof bowl. Microwave for 6–7 minutes, whisk, then cook for 1–2 minutes more, until it’s a rich chocolate brown. Just be careful, the roux and bowl will be very hot.
PrintChicken and Sausage Gumbo

A rich, flavorful gumbo made with a dark roux, smoky andouille sausage, and tender chicken.

Course Dinner, entree, Main Course, main dishCuisine American, cajun, creole, louisiana, SouthernKeyword andouille sausage gumbo with chicken, cajun sausage and chicken gumbo, Chicken and Sausage gumbo, Chicken and Sausage gumbo recipe, creole sausage and chicken gumbo, gumbo, Gumbo recipe, gumbo with sausage and chicken

Prep Time 20 minutes minutesCook Time 3 hours hoursTotal Time 3 hours hours 20 minutes minutes

Servings 8 servings
Calories 640kcal
Author Alyssa RiversEquipment1 6 to 8-quart pot or dutch ovenIngredients1 pound sliced, cooked Andouille sausage sliced ¼-inch thick4 cups shredded rotisserie chicken1 cup all-purpose flour1 cup vegetable oil1 cup diced celery about 3-4 large ribs1 ½ cups diced green bell pepper about 1 large bell pepper1 ½ cup diced onion about 1 large onion 2 tablespoons minced garlic about 6 cloves6 cups chicken broth 3 bay leaves½ teaspoon Creole or Cajun seasoning more or less to taste¼ teaspoon dried thymesalt to tasteground black pepper to taste1-2 tablespoons cornstarch for slurry, if needed2 tablespoons water for slurry, if neededInstructionsCombine 1 cup all-purpose flour and 1 cup vegetable oil in a large 6 to 8-quart pot, then cook over medium-low heat for 30-60 minutes, whisking occasionally, until the roux is a dark chocolate brown color. Increase the heat to medium and add 1 pound sliced, cooked Andouille sausage, 1 cup diced celery, 1 ½ cups diced green bell pepper, and 1 ½ cup diced onion to the pot and cook for about 5 minutes, until the vegetables have softened. Add 2 tablespoons minced garlic and cook for another minute, until fragrant.Slowly stir in 6 cups chicken broth before adding 3 bay leaves, ½ teaspoon Creole or Cajun seasoning, ¼ teaspoon dried thyme, and salt and ground black pepper to taste. Return the heat to medium-low and simmer uncovered for about an hour. Add 4 cups shredded rotisserie chicken and continue to simmer for another 45-60 minutes. If you would like the gumbo to be thicker before serving, combine 1-2 tablespoons cornstarch (1 tablespoon for a little thickening, 2 for more) with 2 tablespoons water in a small bowl to make a slurry, then stir the slurry slowly into the pot during the last 5-10 minutes of simmering.Discard the bay leaves before serving with white rice, green onions, fresh parsley, and hot sauce. NotesMake Ahead & Storage InstructionsMake Ahead: Chill overnight in an airtight container to deepen flavor. Reheat on the stovetop over medium-low, stirring occasionally.
Store: Keep leftovers in the fridge up to 7 days. Reheat on the stovetop or in the microwave until heated through.
Freeze: Store in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop over medium-low.
NutritionCalories: 640kcal | Carbohydrates: 21g | Protein: 32g | Fat: 48g | Saturated Fat: 11g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 15g | Trans Fat: 0.3g | Cholesterol: 105mg | Sodium: 1181mg | Potassium: 540mg | Fiber: 2g | Sugar: 4g | Vitamin A: 281IU | Vitamin C: 26mg | Calcium: 43mg | Iron: 3mg

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Southern Hush Puppies20 minutes
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Printable shopping listThis week’s meal plan is all about big flavors and easy prep to keep dinnertime stress-free! If you are interested in checking out my other weekly meal plans, click here.
What’s for Dinner? If you’ve been waiting for the right time to jump on the meal plan train, this is it! These meals are hearty, comforting, and packed with flavor your whole family will love! Check out what’s on the menu:
Monday: Jalapeño Popper SoupTuesday:American GoulashWednesday:Cozy Apple Cider Chicken ThighsThursday:Orange BeefFriday: Crockpot Mississippi Chickenprintable meal plan and shopping listJalapeno Popper Soup
4.50 from 8 votes
A classic appetizer made into a hearty soup! Creamy, cheesy, and packed with potatoes, jalapenos, and bacon, this jalapeno popper soup is the perfect comfort food for lower temperatures.
View RecipeClassic American Goulash
4.75 from 77 votes
Cozy, hearty, and full of flavor, this American Goulash combines tender pasta, seasoned ground beef, and a rich tomato sauce for the ultimate one-pot comfort food.
View RecipeApple Cider Chicken Thighs

Juicy chicken thighs simmered in apple cider with crisp apples and warm spices. This cozy fall dinner is full of flavor.
View RecipeOrange Beef
5 from 2 votes
Crispy on the outside, tender on the inside beef strips coated in a tangy orange glaze. This orange beef recipe is the perfect weeknight dinner and sure to become a new family favorite! It may even rival your favorite takeout spot.
View RecipeCrockpot Mississippi Chicken
5 from 2 votes
Crockpot Mississippi Chicken is all about fork-tender, juicy chicken that’s bursting with flavor. You’ve got zesty pepperoncini peppers, ranch seasoning, au jus mix, and butter that slow cooks with it for some seriously amazing flavor. It’s the perfect Southern comfort meal!
View RecipeHow Many Does it Feed?This free weekly meal plan is just what you need to get your week started. It provides five meals that will feed 6 people, and it includes a free shopping list.
Why Should I Meal Plan? If you haven’t tried meal planning yet, this is your sign. Trust me, it’s about to change your life. Here’s why I swear by it:
Time saver: No more 4 PM “what’s for dinner?” panic. You already know the plan, the groceries are waiting, and dinner actually gets on the table.Money saver: Planning keeps your cart (and budget) under control. You can shop smarter, buy in bulk when it makes sense, and stretch leftovers into something new.Bye-bye takeout: When you’ve got meals ready to go, you’re way less tempted to hit the drive-thru. More savings, more homemade meals, and it just feels good.Delicious Side Dishes American
Lion House Rolls2 hours 35 minutes
Side Dishes
Super Easy Crockpot Mashed Potatoes5 hours 15 minutes
Side Dishes
Green Beans Almondine30 minutes
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How to Make Perfect Instant Pot Rice20 minutes
My weekly meal plans always include a printable shopping list that is measured out and ready to go. It makes things so easy!
print meal plan and shopping list hereStoring Leftovers for Meal PlanningI only meal plan Monday through Friday because we sometimes have plans over the weekend, or I have leftovers that we can use to finish off the week. If you have leftovers, be sure to store them properly in an airtight container in the fridge.

Okay, hear me out, frozen meatballs in the air fryer are a total game-changer. They come out crispy on the outside, juicy on the inside, and taste like you made them from scratch (but without the effort). I use them ALL the time!
Why You’ll Never Cook Meatballs Any Other WayNo guessing, no stressing! Toss frozen meatballs in the air fryer, and they come out perfectly crispy on the outside and juicy on the inside.Dinner in record time! Forget waiting on the oven. The air fryer gets them hot and golden in minutes, and cleanup is basically nothing.So many uses! Sub sandwiches, pasta night, party appetizers. These meatballs are ready to use with whatever you’ve got going on.Air Fryer Frozen Meatball IngredientsFrozen Meatballs: I like to buy homestyle meatballs or Italian meatballs, depending on what I am using them for.How to Make Air Fryer MeatballsYou can quickly pop the meatballs straight from the freezer into the air fryer! They are perfect for an appetizer, an after-school snack, or on top of spaghetti for dinner. Here is my tried-and-true method for making the perfect meatball!
Arrange: Place half the bag of frozen meatballs into the air fryer basket, then close and air-fry for 10 minutes at 400°F. (Cooking times may vary.)Cooking Meatballs: Shake the basket halfway through so the meatballs cook evenly. *Don’t skip this step! Cook the other half of the meatballs if desired. Enjoy as an appetizer or entree! Serve with your favorite sauce, BBQ, or marinara, or use them in any dish that requires meatballs.Alyssa’s Pro tipDon’t crowd: Cook the meatballs in a single layer, leaving a little space between them so they can crisp up on all sides. Continue to cook for an additional 1-2 minutes if you want an extra-crispy outside.
PrintAir Fryer Frozen Meatballs

The easiest way to make air fryer frozen meatballs! Perfectly crisp on the outside, tender and juicy inside.

Course Appetizer, DinnerCuisine Italian AmericanKeyword air fryer meatballs, Frozen Air Fryer Meatballs, Frozen Meatballs

Prep Time 2 minutes minutes10 minutes minutesTotal Time 12 minutes minutes

Servings 6
Calories 323kcal
Author Alyssa RiversIngredients1 (26-ounce) bag frozen meatballsInstructionsPlace half of 1 (26-ounce) bag frozen meatballs into the basket of the air fryer.Close the basket and air fry the meatballs for 10 minutes at 400 degrees Fahrenheit.Shake the basket halfway through to evenly cook the meatballs.Continue to cook for an additional 1-2 minutes if you want your meatballs extra crispy on the outside. Cook the other half of the meatballs if desired.Enjoy as an appetizer or entree! Serve with bbq sauce, marinara sauce, on top of spaghetti, or in any recipe that requires meatballs.VideoNotesStoring and ReheatingStorage: Keep leftover meatballs in an airtight container in the fridge for 3–5 days.
Reheating: Pop them back in the air fryer at 400°F for about 5 minutes.
NutritionCalories: 323kcal | Protein: 21g | Fat: 26g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 88mg | Sodium: 69mg | Potassium: 353mg | Vitamin A: 9IU | Vitamin C: 1mg | Calcium: 17mg | Iron: 1mg

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My love of cozy soups kicks in the second summer fades. This creamy vegetable tortellini soup gives me all the fall vibes. Fresh veggies, cheesy pasta, and a creamy broth, it’s comfort in a bowl. You’ve got to try it today!
Why This Recipe is Soup-erior in Every WayCozy and Flexible! Hearty and filling on its own. Or, add simple swaps so it fits your family’s taste.Weeknight Dinner Winner! Big flavor in just 30 minutes. No long simmer needed.Perfect Balance! Cheesy tortellini meets fresh veggies, spinach, cream, and Parmesan. YUM! Creamy Vegetable Tortellini Soup IngredientsRich or Light? Heavy cream adds rich flavor, but you can use half-and-half for a lighter soup.Protein Options: Toss in chicken, sausage, or white beans for more protein.How to Make Vegetable Tortellini SoupCan we talk about how much I love a cozy soup? This creamy tortellini vegetable soup is easy and surprisingly filling, even without meat. Check out my other soup recipes here!
Cook Veggies: Heat olive oil in a large pot over medium high heat, then add onion, carrots, celery, and garlic. Cook for 5 minutes, until the veggies soften.Boil & Simmer: Stir in the Italian seasoning, salt, black pepper, vegetable broth, and diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for about 5 minutes. Or until the carrots begin to soften.Add Tortellini: Stir in cheese tortellini and cook for about 5 minutes, stirring occasionally until the pasta is tender.Add Spinach and Heavy Cream: Reduce the heat to low. Then stir in fresh baby spinach, heavy cream, Parmesan cheese, and fresh basil. Cook until the spinach has wilted, about 2 minutes.Alyssa’s Pro TipMake it Your Own! Swap the veggie broth for chicken broth. Or try a tortellini with chicken, spinach, or mushrooms. You could even switch it up with gnocchi or mini ravioli. Just have fun and make it your own!
PrintCreamy Vegetable Tortellini Soup

A cozy, comforting soup loaded with tender veggies and cheese tortellini in a creamy broth. It’s hearty, flavorful, and comes together easily

Course Dinner, SoupCuisine Italian AmericanKeyword creamy vegetable tortellini soup, creamy vegetable tortellini soup recipe, tortellini soup, vegetable tortellini soup

Prep Time 10 minutes minutesCook Time 20 minutes minutesTotal Time 30 minutes minutes

Servings 6 servings
Calories 240kcal
Author Alyssa RiversIngredients2 tablespoons olive oil1 medium yellow onion, diced2 medium carrots, peeled and sliced2 celery ribs, sliced3 garlic cloves, minced1 tablespoon Italian seasoning1 teaspoon salt more to taste½ teaspoon black pepper3 cups vegetable broth1 (14.5-ounce) can diced tomatoes undrained1 (9-ounce) package refrigerated cheese tortellini2 cups fresh baby spinach1 cup heavy cream½ cup shredded Parmesan cheese plus more for serving2 tablespoons chopped basil plus more for garnishInstructionsHeat 2 tablespoons olive oil in a large pot over medium-high heat. Add 1 medium yellow onion, diced, 2 medium carrots, peeled and sliced, 2 celery ribs,sliced, and 3 garlic cloves, minced. Cook until the vegetables begin to soften, about 5 minutes.Stir in 1 tablespoon Italian seasoning, 1 teaspoon salt, ½ teaspoon black pepper, 3 cups vegetable broth, and 1 (14.5-ounce) can diced tomatoes. Bring to a boil, then reduce the heat to medium and simmer for 5 minutes, until the carrots begin to soften.Stir in 1 (9-ounce) package refrigerated cheese tortellini and cook for about 5 minutes, stirring occasionally until the pasta is tender.Reduce the heat to low and stir in 2 cups fresh baby spinach, 1 cup heavy cream, ½ cup shredded Parmesan cheese, and 2 tablespoons chopped basil. Cook until the spinach has wilted, about 2 minutes.Notes
Make Ahead, Storage, & Reheating Instructions
Storage: Store leftovers in an airtight container in the fridge for 3–4 days.Make Ahead: Cook the soup without the tortellini, then add it in when you reheat.Reheating: Warm leftovers in a pot over medium heat until heated through. If you left out the tortellini, add it while reheating and cook for a few minutes before serving.NutritionCalories: 240kcal | Carbohydrates: 9g | Protein: 5g | Fat: 21g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Cholesterol: 51mg | Sodium: 1037mg | Potassium: 249mg | Fiber: 2g | Sugar: 4g | Vitamin A: 5344IU | Vitamin C: 7mg | Calcium: 170mg | Iron: 1mg

More Cozy Tortellini SoupsIf you enjoyed this creamy vegetable tortellini soup, you’ve got to try these other soup recipes!
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Slow Cooker Creamy Chicken Tortellini Soup6 hours 10 minutes

The secret to my Perfectly Tender London Broil? Let it marinate long enough to tenderize the meat, followed by a quick, high-heat broil that locks in the juiciness to make this meat melt in your mouth!
A Reader’s Review
I had never made London Broil. This recipe was so easy to follow and so delicious!!! It’s become a favorite at my house! Thank you for sharing!

– Melissa

Top Tips for Perfect London BroilMarinate for Maximum Tenderness: Round steak can be a tough cut of meat, but a flavorful marinade makes it incredibly tender and delicious.Get the Perfect Doneness: For the juiciest, most tender bites, aim for 135°F (medium-rare) or 145°F (medium). No one wants overcooked steak!Size Matters! I used a 1-2 inch thick cut, marinated it overnight, and broiled it on high with the rack in the middle. The result? Absolute perfection! It is always so juicy and flavorful!Ingredients NeededRound Steak: Sometimes, grocery stores label round steak as “London broil,” but if they don’t, look for a round steak. How to Cook London BroilThis London broil recipe is so simple to make and comes together quickly. You’ll impress your family with this decadent, tender piece of meat. Want to take it up a notch? Serve it with my homemade steak sauce for that bold punch!
Make Marinade: Prepare the steak marinade by adding soy sauce, lemon juice, olive oil, Worcestershire sauce, minced garlic, Italian seasoning, pepper, and salt to a large gallon bag.Marinate: Add the London broil round steak to the resealable plastic bag with the marinade, then marinate for a minimum of 3 hours (or overnight).Broil: Preheat the broiler to HIGH heat. Remove the steak from the marinade, then put it in a baking dish. Discard the marinade. Broil for 5-6 minutes, then flip the round steak and broil for 3-4 minutes. Or until it reaches an internal temperature of 135°F for medium-rare. (Use a meat thermometer to get an accurate read of the temperature.)Let it Rest: Let the steak rest for 5-10 minutes. This will help it stay juicy and cut more easily. Slice against the grain for the most tender bites. Alyssa’s Pro TipI love using my leftover London Broil for steak salads, sandwiches, tacos, classic stir fry, or fajitas!
PrintTender and Juicy London Broil

London Broil is a budget-friendly, flavor-packed steak that is marinated, and sliced thin for a tender, juicy bite!

Course Dinner, Main CourseCuisine AmericanKeyword London Broil, London Broil Recipe, Perfectly Tender London Broil

Prep Time 10 minutes minutesCook Time 10 minutes minutesMarinate 3 hours or Overnight 3 hours hoursTotal Time 3 hours hours 20 minutes minutes

Servings 6 People
Calories 381kcal
Author Alyssa RiversIngredients2 pounds London broil round steak 1-2 inches thick ⅓ cup soy sauce⅓ cup lemon juice½ cup olive oil¼ cup Worcestershire sauce1 tablespoon minced garlic2 tablespoons Italian seasoning1 teaspoon pepper½ teaspoon saltInstructionsPrepare the steak marinade by adding ⅓ cup soy sauce, ⅓ cup lemon juice, ½ cup olive oil, ¼ cup Worcestershire sauce, 1 tablespoon minced garlic, 2 tablespoons Italian seasoning, 1 teaspoon pepper, and ½ teaspoon salt to a large gallon bag. Add the 2 pounds London broil round steak to the bag with the marinade. Marinate for a minimum of 3 hours (or overnight). Preheat the broiler to HIGH heat. Remove the steak from the marinade and put it in a baking dish. Discard the marinade.Broil for 5-6 minutes, then flip the round steak and continue broiling for 3-4 minutes, or until it reaches an internal temperature of 135°F.Let the steak rest for 10 minutes and slice.VideoNotesStoring & Reheating LeftoversIn the Fridge: Let the steak cool, then wrap it tightly in plastic wrap or foil and store it in an airtight container in the refrigerator for up to 3–4 days.In the Freezer: After cooling, wrap the steak tightly in plastic or foil, place it in a freezer-safe bag, and freeze for up to 2–3 months.Reheating Leftovers: For the best results, reheat in a 350°F oven for 10–15 minutes, or warm the sliced steak in a skillet over medium heat.NutritionCalories: 381kcal | Carbohydrates: 6g | Protein: 37g | Fat: 23g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 92mg | Sodium: 1161mg | Potassium: 728mg | Fiber: 1g | Sugar: 2g | Vitamin A: 40IU | Vitamin C: 7mg | Calcium: 80mg | Iron: 5mg

What to Serve With Juicy London BroilRolls
1-Hour Rolls1 hour 3 minutes
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Garlic Butter String Beans25 minutes
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