7.2M views · 121K reactions | Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons is a meal I could NEVER get sick of. Cozy & comforting, flavorful, and even better…super easy and hands off! Just add all of your vegetables to a big sheet pan, season and roast for about 45 minutes (during which time you can tackle some other chores, or maybe just have a glass of wine & relax 😆) When the vegetables are fork tender, add them to a blender while still hot along with some hot broth and lemon juice. Blend for a minute and that’s it! Technically this formula can work for lots of different vegetables, so feel free to change things up based on what you have in the fridge. Oh, and don’t forget the grilled cheese croutons!! It’s really just grilled cheese cut into small cubes, but oof 🥵 these are too good. You can find the full recipe on our website (link in bio) or a condensed version below. If you want to receive our recipes via email, sign up via the link in our bio! SHEET PAN ROASTED RED PEPPER SOUP: 1 head of garlic 3 red bell peppers, halved and deseeded 10 oz carrots, cut into 1-inch pieces ½ of a small head of cauliflower, roughly chopped 3 small tomatoes, quartered 1 small yellow onion, cut into wedges 2 tbsp olive oil 1 ½ tsp kosher salt, divided 1 tsp smoked paprika ⅛ tsp cayenne ¼ tsp cumin 2 ½ cups chicken or vegetable broth Juice from 1 lemon For topping: Grilled cheese croutons Preheat oven to 400˚F. Slice off the top of the head of garlic. Place the bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic and onion to a sheet pan. Drizzle with olive oil & spices. Roast for 40-45 minutes, until all vegetables are fork tender. About 10 minutes before the vegetables are done, heat the broth. Add everything (only add half of the garlic cloves) to a blender and blend until smooth. #sheetpandinner #soup #soupseason #grilledcheese #easyrecipes | Crowded Kitchen

7.2M views · 121K reactions | Sheet Pan Roasted Red Pepper Soup with Grilled Cheese Croutons is a meal I could NEVER get sick of. Cozy & comforting, flavorful, and even better…super easy and hands off! Just add all of your vegetables to a big sheet pan, season and roast for about 45 minutes (during which time you can tackle some other chores, or maybe just have a glass of wine & relax 😆) When the vegetables are fork tender, add them to a blender while still hot along with some hot broth and lemon juice. Blend for a minute and that’s it! Technically this formula can work for lots of different vegetables, so feel free to change things up based on what you have in the fridge. Oh, and don’t forget the grilled cheese croutons!! It’s really just grilled cheese cut into small cubes, but oof 🥵 these are too good. You can find the full recipe on our website (link in bio) or a condensed version below. If you want to receive our recipes via email, sign up via the link in our bio! SHEET PAN ROASTED RED PEPPER SOUP: 1 head of garlic 3 red bell peppers, halved and deseeded 10 oz carrots, cut into 1-inch pieces ½ of a small head of cauliflower, roughly chopped 3 small tomatoes, quartered 1 small yellow onion, cut into wedges 2 tbsp olive oil 1 ½ tsp kosher salt, divided 1 tsp smoked paprika ⅛ tsp cayenne ¼ tsp cumin 2 ½ cups chicken or vegetable broth Juice from 1 lemon For topping: Grilled cheese croutons Preheat oven to 400˚F. Slice off the top of the head of garlic. Place the bell pepper (skin side up), carrots, cauliflower, tomatoes, garlic and onion to a sheet pan. Drizzle with olive oil & spices. Roast for 40-45 minutes, until all vegetables are fork tender. About 10 minutes before the vegetables are done, heat the broth. Add everything (only add half of the garlic cloves) to a blender and blend until smooth. #sheetpandinner #soup #soupseason #grilledcheese #easyrecipes | Crowded Kitchen

1.5M views · 21K reactions | When I'm in a hurry I always make this pasta! | When I'm in a hurry I always make this pasta! | By Super Recipes | Facebook

1.5M views · 21K reactions | When I'm in a hurry I always make this pasta! | When I'm in a hurry I always make this pasta! | By Super Recipes | Facebook

1.2M views · 64K reactions | SKILLET CHICKEN THIGHS WITH MUSHROOM GRAVY✨ by @olivia.adriance warm, cozy, and comforting - this is one off the BEST dishes I’ve made this fall! Its so easy and requires such minimal cleanup that its even worthy of being a weeknight meal. I served it was my dairy-free mashed sweet potatoes (I used white, “Hannah”, sweet potatoes this time) and it was “eat it while standing up before its remotely cooled” good 🤣 Ingredients: 6 chicken thighs, boneless and skinless 4 tbsp avocado oil 1 small onion, diced 1 lb baby bella mushrooms, sliced thick 2 cloves of garlic, minced 2-3 tbsp fresh thyme leaves, roughly chopped 2 cups chicken broth 2 tbsp tamari 2 tbsp arrowroot starch (or thickener of choice) salt and pepper to season Directions: Heat a large skillet over medium high for a few minutes then add 1-2 tbsp of avocado oil Add your chicken thighs and cook for about 5 minutes on each side until golden brown Remove from heat and add 2 more tbsp of avocado oil Add your mushrooms and onions, spreading them out as much as possible and allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden (note: do not salt them at this point! They will sweat and steam and not get as golden brown) Stir in your garlic, thyme, and 1 tsp of salt and allow to cook for 1-2 more minutes Combine your chicken broth and tamari in a glass or bowl and pour 3/4 of it over your mushrooms, stirring to deglaze any bits that have stuck to the bottom Add your arrowroot starch to your remaining broth and tamari and whisk until no lumps remain Pour your starch mixture over your mushroom and stir to combine Let simmer for 2-3 minutes while the mushroom gravy thickens then add your chicken thighs Reduce the heat to low, cover, and cook for 10 more minutes Serve over mashed potatoes (I served mine over dairy-free mashed white sweet potatoes), quinoa, or pasta, garnish with parsley, and ENJOY! Follow for more simple, healthy recipes! . . #skilletchicken #chickendinner #weeknightmeals #onepanmeals #onepandinners #chickenandmushrooms #mushroomgravy #eattolive #easygravy #falldinner #healthyfalldinner | Healthy Food Prep 🌱🍳🥗🍝

1.2M views · 64K reactions | SKILLET CHICKEN THIGHS WITH MUSHROOM GRAVY✨ by @olivia.adriance warm, cozy, and comforting - this is one off the BEST dishes I’ve made this fall! Its so easy and requires such minimal cleanup that its even worthy of being a weeknight meal. I served it was my dairy-free mashed sweet potatoes (I used white, “Hannah”, sweet potatoes this time) and it was “eat it while standing up before its remotely cooled” good 🤣 Ingredients: 6 chicken thighs, boneless and skinless 4 tbsp avocado oil 1 small onion, diced 1 lb baby bella mushrooms, sliced thick 2 cloves of garlic, minced 2-3 tbsp fresh thyme leaves, roughly chopped 2 cups chicken broth 2 tbsp tamari 2 tbsp arrowroot starch (or thickener of choice) salt and pepper to season Directions: Heat a large skillet over medium high for a few minutes then add 1-2 tbsp of avocado oil Add your chicken thighs and cook for about 5 minutes on each side until golden brown Remove from heat and add 2 more tbsp of avocado oil Add your mushrooms and onions, spreading them out as much as possible and allow them to cook, stirring infrequently, for about 7 minutes until the onions are softened and the mushrooms are mostly golden (note: do not salt them at this point! They will sweat and steam and not get as golden brown) Stir in your garlic, thyme, and 1 tsp of salt and allow to cook for 1-2 more minutes Combine your chicken broth and tamari in a glass or bowl and pour 3/4 of it over your mushrooms, stirring to deglaze any bits that have stuck to the bottom Add your arrowroot starch to your remaining broth and tamari and whisk until no lumps remain Pour your starch mixture over your mushroom and stir to combine Let simmer for 2-3 minutes while the mushroom gravy thickens then add your chicken thighs Reduce the heat to low, cover, and cook for 10 more minutes Serve over mashed potatoes (I served mine over dairy-free mashed white sweet potatoes), quinoa, or pasta, garnish with parsley, and ENJOY! Follow for more simple, healthy recipes! . . #skilletchicken #chickendinner #weeknightmeals #onepanmeals #onepandinners #chickenandmushrooms #mushroomgravy #eattolive #easygravy #falldinner #healthyfalldinner | Healthy Food Prep 🌱🍳🥗🍝

15 Minute Mushroom & Spinach Cauliflower Rice