This is one of the best shrimp recipes. I love all the flavors of this complete meal – and the delicious shrimp stand out as a crowd favorite. 

It’s a popular dish for a main course, and you can’t go wrong with adding some of that sweet Thai chili sauce. 

What I enjoy about this recipe is that it’s versatile. You can eat the tender shrimp just like it is, or make shrimp tacos or even bang bang shrimp pasta as well. 

The creamy sauce and large shrimp make a delicious combination that gives you plenty of options. 

The next time that you’re craving cooked shrimp – keep this recipe handy! This copycat Bang Bang Shrimp recipe is the perfect simple main dish loaded with flavor! No soggy shrimp here!  

Bang Bang Shrimp

I am a huge fan of Cheesecake Factory. From their wonderfully long and diverse menu to their luscious cheesecakes — and especially their Bang Bang Shrimp!

If you’ve never tried this Thai shrimp entrée, it is a symphony of flavors and textures, down to the crowning sweet toasted coconut.

When you make my Cheesecake Factory Bang Bang Shrimp at home, you can enjoy all of the same coconut Thai shrimp curry flavors in under 30 minutes — in your slippers!

Serve air fryer calamari as a crispy seafood warmup appetizer to this dish! Or stick to Cheesecake Factory with our copycat buffalo blasts!

Craving more Cheesecake Factory recipe copycat dishes? Cajun Jambalaya Pasta is another seafood favorite, Evelyn’s favorite pasta is absolutely delish, and  Chicken Madeira or Steak Diane are sure to please any palate.

Don’t forget a warm loaf of brown bread and a slice of Key Lime Cheesecake to finish off your meal!

Love shrimp dinners? Pair them with our Copycat Coconut Shrimp Painkiller Sauce!

Ingredient Notes and Substitutions

• Shrimp – Choose medium shrimp (uncooked)  that has been peeled and deveined (or do it yourself if it’s really fresh raw shrimp). 
  
  You can also use frozen shrimp — you’ll just need to thaw it in the refrigerator overnight.
  
• Veggies – You’ll need onion, carrot, zucchini, and peas for an authentic Cheesecake Factory recipe copycat. 
  
  However, this is a great clean-out-the-fridge recipe! Try bell pepper, broccoli, green beans, baby corn, and mushrooms.
  
• Peanut Butter – This recipe calls for smooth peanut butter, but if you only have crunchy peanut butter on hand, that will definitely work! 
  
  No-stir brands such as Skippy and Jif work best — natural peanut butter won’t melt as well. 
  
• Coconut Milk – Full-fat canned is the way to go! The kind in a carton is thinner and much less creamy.
• Sweet Chili Sauce – Find this with the Asian food at the grocery store. 
  
  This bright red sauce is a dynamic balance of tangy sweet heat derived from red Thai chilies, plus sugar, rice vinegar, garlic, and ginger.
  
• Fish Sauce – You’ll also find this in the international aisle. If needed, soy sauce is an easy swap!

There are a few ways that you can alter this recipe as well – just know that it will change the flavor from being a copycat recipe – but likely still delicious! 

Adding spicy mayo sauce, hot chili sauce, or hot oil is a great way to kick up the heat level in this easy Bang Bang Shrimp recipe. 

You can also add other seasonings to this dish, like garlic powder, black pepper, onion powder, or sesame seeds.

Some people like to add their favorite hot sauce or creamy spicy sauce for more bold flavor on this delicious crispy shrimp. 

A squeeze of fresh lemon juice on top is so good on seafood recipes like this! 

You can also swap out the shrimp and make bang bang chicken as well. It pairs really well with the sauce mixture and is a great way to create your own version of this recipe to enjoy. 

Top with fresh parsley and you’ve got a similar version with just a little twist! 

Cheesecake Factory Recipe Copycat Tips and Tricks

• Cook with the tails on. These have extra flavor that will seep into the Thai shrimp as they cook. Once they’ve cooled, you can chop off the tails for easier eating.
  
• Add toppings. Bang Bang Shrimp is even more delicious with chopped peanuts, toasted coconut, and green onions sprinkled over the top!
  
• Customize the flavor. I find Cheesecake Factory Bang Bang Shrimp to be a little on the sweet side. 
  So, I prefer more Thai Sweet Chili Sauce (plus pepper) in the coconut curry sauce. 
  
  Prepare the recipe with the lower amount, then taste first before changing the amounts or adding any additional ingredients.
  
  Add sriracha for an even spicier sauce, or lime juice for some tang. If you prefer it sweeter, stir in some extra brown sugar.
  
• Don’t forget the rice! Start your rice before cooking this dish so it’s all ready at the same time. 
  
  For a restaurant-worthy presentation, use a measuring scoop to place cooked rice in the center of a low bowl. 
  
  Then, carefully spoon the shrimp and sauce around the mound.

Bang Bang Shrimp Recipe FAQ

Kitchen Tools You Will Need

• Wide Stainless Steel Pan –  Using a wide stainless steel pan allows you to cook your Thai shrimp in one batch. 
  
  It also heats evenly and quickly, which allows your food to cook faster and develop that pretty sear on the outside.
• Garlic Press – One of my most used kitchen tools! It minces garlic with one squeeze, with the peel still on!
• Microplane/Zester – This is great for zesting ginger, garlic, citrus, and even cheese. You will use it practically every day!

Storing Leftover Thai Shrimp Curry

Allow copycat Bang Bang Shrimp to cool, then transfer to an airtight container and refrigerate for up to 5 days.

To reheat, carefully pour the shrimp with sauce into a skillet on the stove. Simmer over low heat until warmed through.

If you want to freeze this dish, it’s best to store the seafood and sauce separately. 

Thai shrimp curry will keep for up to 3 months in the freezer. Thaw in the refrigerator overnight before reheating.

Enjoy!

With love, from our simple kitchen to yours.

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Copycat Cheesecake Factory Bang Bang Shrimp Recipe

Enjoy Bang Bang Shrimp whenever the craving strikes, and at a fraction of the price, with this easy Cheesecake Factory recipe copycat!

Course Main

Cuisine Asian

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 – 6

Calories 641cal

Author Donna Elick

Ingredients

Shrimp

• 1 pound medium uncooked shrimp shelled, deveined, tails on
• 2 tablespoon Asian Sweet Chili Sauce
• 1/4 teaspoon salt
• 1 tablespoon olive oil
• 1 tablespoon butter

Coconut Curry Sauce

• 1 tablespoon olive oil
• 1/2 large onion chopped
• 1 large carrot julienned and cut into 1” length pieces (1 cup)
• 2 teaspoons freshly grated ginger
• 3 cloves garlic minced
• 2 teaspoons curry powder
• 13.5 ounce can quality coconut milk I like Chaokoh
• 3/4 cup low sodium chicken broth
• 1 tablespoon cornstarch
• 3 tablespoons brown sugar
• 3 tablespoons smooth peanut butter
• 2 tablespoons less sodium soy sauce
• 2 tablespoons lime juice
• 1-2 tablespoons Asian/Thai Sweet Chili Sauce like Mae Ploy (2 for spicier)
• 1 tablespoon fish sauce may sub soy sauce
• 1/2 teaspoon dried basil
• 1/2 teaspoon pepper
• sriracha to taste optional

Add later

• 1 small zucchini julienned and cut into 1” length pieces (1 cup)
• 1/2 cup frozen petite peas

Garnish

• 1/3 cup toasted sweet coconut flakes
• 1/4 cup peanuts chopped
• 2 green onions chopped

Instructions

• Add shrimp to a medium bowl along with 1 tablespoon olive oil, 2 tablespoons Asian Sweet Chili Sauce and 1/4 teaspoon salt. Stir to combine and set aside while you prep your veggies. (Shrimp may sit at room temperature for 30 minutes or refrigerate for up to 8 hours.)
• Melt one tablespoon butter over medium high heat in large skillet. Discard shrimp marinade and add shrimp to the pan in a single layer (you may need to work in 2 batches). Cook shrimp just until opaque, about 3 minutes, then flip over and cook another 2-3 minutes until cooked through. Remove shrimp to a cutting board. Chop off tails when cool enough to handle/while sauce is simmering.
• Using the now empty skillet (don’t wipe out), heat one tablespoon olive oil over medium-high heat. Add onions and cook three minutes. Add carrots, ginger, garlic and curry powder and sauté 1 minute. Turn heat to low and add coconut milk. Mix chicken broth with 1 tablespoon cornstarch and add to skillet along with all remaining Coconut Curry Sauce ingredients.
• Bring sauce to a simmer until thickened and the carrots are crisp-tender, about 5 minutes. Stir in zucchini and frozen peas and cook until peas are heated through, about one minute. If you would like a thinner sauce, thin with additional chicken broth or water. For a spicier sauce, add sriracha, for tangier, add lime juice, for sweeter, add additional brown sugar (keeping in mind the coconut will add sweetness).
• Serve with rice and garnish with toasted coconut, green onions and peanuts.

Nutrition

Serving: 1 | Calories: 641cal | Carbohydrates: 39g | Protein: 27g | Fat: 45g | Saturated Fat: 25g | Cholesterol: 150mg | Sodium: 1914mg | Sugar: 23g | Fiber: 5g | Calcium: 147mg | Iron: 6mg

Originally published September 2018, updated and republished July 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Copycat Cheesecake Factory Bang Bang Shrimp Recipe appeared first on The Slow Roasted Italian.

This is such a great recipe and tastes so much like traditional chicken pot pie. The buttery biscuits paired with the fresh vegetables will leave the whole family wanting more. 

It’s a hearty weeknight meal, and most of the time, this easy chicken pot pie recipe might even have some leftovers to enjoy later! 

It’s not only the ultimate comfort food, but it’s the best way to create a delicious dinner for everyone to love. 

If you are a fan of traditional pot pie. you have to try this spin on the classic comfort food. It’s all the flavors but whipped into an easy chicken casserole. 

I like to pair it with a nice green salad to round out the complete meal, but you really don’t have to add anything to this hearty dish if you don’t want to! 

I think you’ll agree that this is the best chicken pot pie casserole and you’ll be hooked the first time you make it. 

It’s a comforting meal, with tender chicken and literally has all the flavors of a chicken pot pie. 

A little bit of this creamy casserole goes a long way – and a favorite thing of mine to do is change up the type of mixed vegetables that can be added. 

It’s a simple way to help get the entire family to eat more veggies when you pack this easy dinner recipe full! 

The next time that you are craving golden brown chicken pot pie, keep this recipe handy. It’s a great way to whip up a yummy dish! 

Chicken Pot Pie Casserole

You’ve definitely heard of chicken pot pie, but have you ever thought about making it into a casserole?

This hearty chicken pot pie casserole is packed with tender poultry, veggies, and a creamy gravy — and topped with flaky Pillsbury Grands buttermilk biscuits. 

Flavorful vegetables, chicken, and biscuits in gravy… what more could you ask for?!

Whether you’re looking for something to fuel your family, or are hosting a party, this crowd-pleasing recipe for easy chicken pot pie casserole will have everyone coming back for seconds!! 

If you get enough chicken pot pie, be sure to try my recipes for a mini version and my rift on the KFC classic! Oh, I’ve also made it into soup!

For another crowd-pleasing comfort chicken casserole, try our Chicken Cordon Bleu Casserole!

Ingredient Notes and Substitutions

• Cooked Chicken – This chicken pot pie casserole recipe is great for using up leftover chicken! 
  Use what you have in the fridge or a rotisserie chicken works wonderfully too. 
  
  If you don’t have any leftovers, whip up a batch of crockpot shredded chicken instead!
  
• Vegetables – You’ll need carrots, celery, and frozen peas, as well as some onion and garlic. 
  
  Feel free to play around with the veggies that you use, or keep things traditional and use what’s listed on the recipe card. I like to use fresh veggies and frozen veggies for the flavorful filling! 
  
• Heavy Cream – The base of your creamy sauce for this chicken and biscuits in gravy casserole!
  
• Biscuits – I swear by my trusty Pillsbury Grands buttermilk biscuits! If you have a different preferred brand, you could use that instead.
  
• Seasonings – Changing and adding seasonings is one of my favorite things. I like to vary and add garlic powder, black pepper, onion powder, and salt to the creamy filling. 

Helpful Tips for Making This Easy Chicken Pot Pie Casserole 

• Size matters.

For your chicken, at least! Make sure to dice the meat into small, bite-sized cubes so that the flavors infuse the way that you want them to.

Again, you can also shred your chicken! Follow the shredding instructions laid out here — all you need are cooked chicken, a few forks, and some patience.

• Use frozen veggies as a shortcut.

You’ll note that I say to use frozen peas for this recipe, but you can certainly use frozen carrots and celery too! 

Doing so will make this easy chicken pot pie casserole even easier!

Keep in mind that frozen vegetables do contain more moisture than non-frozen, so you will need to sauté them for a little longer so that excess moisture cooks off. 

• Place your biscuits carefully.

Once you’ve added the base of your chicken and biscuit casserole to the baking dish, you need to pay close attention to your biscuit placement. 

Add the quartered biscuit dough so that the pieces are evenly distributed on top before you pop it in the oven. You’ll get perfectly baked results every time!

Storing and Reheating Leftovers 

Store chicken pot pie casserole in an airtight container in the fridge. 

It will keep for about 5 days, but I recommend eating leftovers sooner rather than later for the best texture and consistency. 

Chicken and biscuits in gravy go mushy fairly quickly.

Reheat single servings in the microwave in 30-second bursts until warmed through. You can also reheat in your oven at 350°F for about 20 minutes.

Kitchen Tools You Will Need

• Cast Iron Skillet – There are a ton of brands out there, but this is my trusty inexpensive go-to.
• 9×13 Baking Dish – This set is one of my favorites! It comes with a lid for easy storage and is great for casseroles too.

Chicken and Biscuit Casserole FAQ

Enjoy!
With love, from our simple kitchen to yours. 

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Easy Chicken Pot Pie Casserole Recipe with Biscuit Top

Chicken Pot Pie Casserole features the ultimate blend of creamy goodness and savory chicken in every bite!

Course Main

Cuisine American

Method Oven

Prep Time 30 minutes minutes

Cook Time 25 minutes minutes

Total Time 55 minutes minutes

Servings 6

Calories 368cal

Author Donna Elick

Equipment

• 9×13 baking dish
• large skillet
• nonstick cooking spray

Ingredients

• 6 tablespoons salted butter room temperature, divided
• 1 cup chopped yellow onion
• 3 cloves garlic minced
• 1 cup diced carrots
• 1 cup diced celery
• 1/3 cup all-purpose flour
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 cups chicken stock
• 3/4 cup heavy cream or half & half
• 2 cups cooked chicken diced or shredded
• 1/2 cup frozen peas
• 1 16.3 ounce can Pillsbury Grands buttermilk biscuits, refrigerated 16.3 ounce Pillsbury Grands buttermilk biscuits, refrigerated

Instructions

• Preheat your oven to 375 degrees Fahrenheit. Grease a 9×13-inch baking dish with non-stick spray and set it aside.
• In a large skillet over medium heat, melt 2 tablespoons of butter. Once the butter has melted, add the onions and garlic, and sauté them for about 3 minutes until they become transparent.
• Add the chopped carrots and celery to the skillet and continue cooking for another 5 to 7 minutes until they become tender. Sprinkle all-purpose flour over the vegetables and stir until they are well coated and lightly roasted.
• Gradually pour in the chicken broth and heavy cream while stirring continuously to avoid any lumps. Keep cooking until the mixture thickens and starts to bubble.
• Remove the skillet from heat and add the diced, cooked chicken and peas to the mixture. Stir well to combine all the ingredients.
• Transfer the chicken mixture to the prepared baking dish and spread it evenly.
• Meanwhile, separate the biscuit dough into 8 pieces and cut each piece into quarters.
• Arrange the quartered biscuit dough evenly over the chicken mixture in the baking dish. Melt the remaining 2 tablespoons of butter and brush it over the arranged biscuit dough.
• Place the baking dish in the preheated oven and bake for approximately 20 to 25 minutes, or until the biscuit dough turns golden brown and the sides of the dish are bubbly. Allow it to rest for 5 minutes. Optionally, brush the cooked biscuits with any remaining melted butter. Serve immediately by scooping portions.

Notes

Make sure to dice the cooked chicken into small, bite-sized cubes to ensure a proper infusion of flavors.

Evenly place and spread the quartered biscuit dough before baking to ensure more uniform baking.

Nutrition

Serving: 1 | Calories: 368cal | Carbohydrates: 17g | Protein: 17g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 101mg | Sodium: 480mg | Sugar: 5g | Fiber: 2g | Calcium: 59mg | Iron: 1mg

Originally published September 2023, updated and republished June 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Chicken Pot Pie Casserole Recipe with Biscuit Top appeared first on The Slow Roasted Italian.

Pea Salad With Bacon

Everyone knows about this creamy pea salad with bacon recipe.

I’ve made it for summer picnics, and it’s always a crowd-pleaser. It’s also my go-to when I make a dish for family gatherings! 

It’s just about as famous as potato salad at BBQs and family reunions during the summer months, and it’s the perfect side dish for fun flavors. 

It’s a simple summer salad that is truly made with simple ingredients.

Plus, the cheddar cheese cubes paired with the fresh peas and salty bacon create quite the flavor combination!

Peas are one of our favorite veggies, and this creamy pasta salad with peas and bacon is just as amazing as this classic version.

Not a fan of peas? Try a similar dish made with broccoli instead. It has a lot of similar ingredients, plus raisins for extra sweetness. 

And for more dishes just like grandma used to make, check out my recipes for southern potato and macaroni salad!

Ingredient Notes and Substitutions

• Frozen Peas – Boast a natural sweetness that offers a great contrast to the savory bacon!
  
  Their crisp yet tender texture and pop of color also work great with the creamy dressing.
  
  Fresh peas can also be used, but you’ll have to blanche and cool them first.
  
• Cooked Bacon – Applewood smoked bacon is my go-to for this old fashioned pea salad recipe!
  
  I personally love to cook bacon in the oven. It’s less messy and frees up my focus to work on other things, like prepping the other ingredients.
  
  Using an air fryer is another quick cooking method, or you can simply use your stovetop.
  
• Sharp Cheddar Cheese – For an added rich and tangy bite. Cheddar is my fave, but Colby Jack or Gouda are good alternatives.
  
• Red Onion – Another sharp-tasting addition to cut through all of the creamy richness! Shallots are milder, and scallions are less pungent if you don’t like onions.
  
• Homemade Dressing – The creamy component needed to pull your cold pea salad together!
  
  Make it with sour cream, mayonnaise, granulated sugar, white wine vinegar, fresh lemon juice, salt, pepper, and dried dill.

Tips and Tricks to Make Perfect Pea and Bacon Salad

• Thaw the peas first.

If you toss them in frozen, you’ll end up with lots of liquid in the bottom of your bowl. 

Thaw them completely, drain, and pat dry with a paper towel before adding them to your mixing bowl with the other ingredients.

• Boost the flavor.

The homemade dressing will really shine the longer it has to sit and develop — especially the dried dill!

Mix them together the day before and store in a large glass mason jar with a lid in the refrigerator if you can.

• Keep it chilled!

As you may have guessed, because the dressing contains both sour cream and mayo, pea salad with bacon must be refrigerated after you assemble it.

For parties, I usually place the bowl inside a larger bowl filled with ice so it stays cool. Remember not to leave it out for more than an hour or two!

• Add a colorful garnish to pull everything together.

Before adding the dressing, I love to save a little bit of the peas, bacon, onion, and cheese to sprinkle over the top of the finished dish. 

Or, mix it all together and add some fresh dill as a finishing touch.

• Need a smaller amount? No problem!

You can easily halve my old fashioned pea salad recipe, or simply save the rest for later. Leftovers can be kept in the refrigerator in an airtight container for 3 to 4 days.

Prep Ahead

• Make the dressing and refrigerate
• Cook, cool, and chop the bacon
• Thaw and dry the frozen peas

Kitchen Tools You Will Need

• Quality Knives and a big solid Cutting Board make prepping a breeze and are well worth the investment.
• Mason Jar – I absolutely love these and use them for storing, prepping, drinking glasses, and especially canning.
• Mixing Bowls – I like to have a variety of sizes on hand, and this set has them all.
• Silicone Spatula – A sturdy silicone spatula makes mixing this salad thoroughly and gently a breeze.

Serving Suggestions

Deliciously fresh, pair your pea and bacon salad with grilled chicken, juicy lemon garlic shrimp, or any of your favorite cookout foods!

BBQ ribs and burgers are some other tasty options… basically, if it’s smoky and charred, it’ll work super well with the rich dressing, cheese, and bacon.

I’ve also served creamy pea salad as a side dish for the holidays! It’s especially tasty with roasted ham at Easter.

Storing Leftover Cold Pea Salad

As mentioned you can store leftovers in an airtight container in the fridge for up to 3-4 days. In fact, I think it tastes even better after some extra chilling time!

Please note that this salad does not freeze well. The dressing will separate and become watery when thawed, so it’s best made fresh.

Pea Salad with Bacon FAQ

Enjoy!

With love, from our simple kitchen to yours.

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Easy Pea Salad with Bacon

Pea Salad with Bacon features cheddar cheese and a delicious tangy dressing. My cold pea salad recipe is perfect for potlucks and picnics!

Course Salad, Side Dish

Cuisine American

Method Mixed

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 8 – 10

Calories 518cal

Author Donna Elick

Ingredients

• 2 10 ounce bags frozen peas, thawed and pat dry
• 1 pound applewood smoked bacon cooked and chopped
• 6 ounces sharp cheddar cheese cut into small cubes
• 1/4 red onion diced
• 3/4 cup sour cream
• 3/4 cup mayonnaise
• 1 tablespoon granulated sugar
• 2 tablespoons white wine vinegar
• 1 tablespoon fresh lemon juice
• 1/2 teaspoon sea salt
• 3/4 teaspoon pepper
• 1 teaspoon dried dill

Instructions

• In a large bowl, toss together peas, bacon, cheese, and onion until combined.
• Prepare the dressing by whisking together the sour cream, mayonnaise, sugar, white wine vinegar, lemon juice, salt, pepper, and dill. Taste the dressing and adjust seasonings.
• Add the dressing to the pea mixture and toss gently to combine.
• Serve! Salad can be prepared several hours in advance of serving and is best served chilled.

Notes

Mix dressing a day ahead to allow the dill and other flavors to come out. Other ingredients can also be prepared a day ahead. Toss everything together the day you wish to serve the salad.

Keep refrigerated.

Be sure the peas are thawed and extra liquid is drained or you may end up with liquid in the bottom of your salad bowl.

Reserve a sprinkle of peas, bacon, onion, and cheese to scatter over the top of the salad for a nice presentation. You can also sprinkle some fresh dill over the top of the salad.

Storage: Keep refrigerated in an airtight container for 3-4 days.

Nutrition

Serving: 1 | Calories: 518cal | Carbohydrates: 5g | Protein: 13g | Fat: 50g | Saturated Fat: 16g | Cholesterol: 80mg | Sodium: 801mg | Sugar: 3g | Fiber: 1g | Calcium: 181mg | Iron: 1mg

Originally published February 2022, updated and republished March 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Easy Pea Salad with Bacon appeared first on The Slow Roasted Italian.

Thanks to a secret ingredient in this healthy guacamole, the calories and fat are reduced without losing that irresistible creaminess!

I love that this recipe uses fresh ingredients. It’s loaded with healthy fats, and you can enjoy it in some of your favorite ways. 

Pair this with tortilla chips to make the perfect dip, or add it to the top of your favorite Mexican food. There are endless options for this delicious homemade guacamole.

I’d go out on a limb and say that this is the best guacamole recipe because it uses the freshest ingredients that yield flavorful results.

This is my go-to recipe for taco nights because it has the best fresh homemade guacamole flavor.

You can use this as a guacamole dip for chips, a topping for tacos and burritos, or even as a simple guacamole recipe for eating with a spoon. I’m not here to judge! 

To see the list of simple guacamole ingredients, scroll down to the recipe card below.

I promise you that this makes the best homemade guacamole recipe out there – using the best ingredients! 

Healthy Guacamole Recipe

You won’t notice any difference in flavor, and everyone who eats your guacamole and chips will be begging you for the recipe!

Looking for more ways to incorporate healthier options into your meals? 

Start your day with a Pomegranate Skinny Shake and enjoy a side of air fryer cauliflower with dinner.

I even have a collection of simple and healthy frozen treats for when you’re craving something sweet!

Ingredients to Make Guacamole that’s Healthy and Tasty!

• Avocados – Look for avocados that have dark colored skin and are soft all over. But, not too soft! There should be a gentle give when squeezed without feeling like mush.
  
• Lemon – Freshly squeezed juice will have the best flavor, adding bright acidity to your healthy guacamole.
  
• Peas – Our secret ingredient! These make the guac extra creamy without the need for yogurt or sour cream. 
  
• Onion – I like to use red onion, but opt for a white onion if you prefer a sharper bite.
  
• Peppers – Jalapenos are quite mild and add just a hint of heat. 
  
  Be sure to remove the seeds and veins, which make them much spicier. Or, omit entirely if you prefer!
  
• Cilantro – Since everything is going in the food processor, no need to pick off individual leaves. Just toss a few stems and get to blending.

Tips for Making Guacamole with Lemon

• Wear gloves– These protect your hands from the irritating oils found in chili peppers. 
  
  Also, be sure to wash your hands well with soap and water when you’re finished chopping the chiles.
  
• Prevent browning. Due to oxidization, avocados can turn brown quickly. 
  
  Place the avocado pit in the middle of your bowl and surround it with the dip or try stirring in a little extra lemon juice.
  
• Want it spicier? Leave the seeds in the jalapeno or substitute another spicy pepper like a serrano. 
  
  Just be sure to warn any guests about the extra heat if you’ll be serving it at a party!
  
• Make ahead tip: Puree the peas and chop the red onion, jalapeno, and herbs up to a day in advance. 
  
  Keep them covered in the refrigerator, then mix everything together when you’re ready to serve.

Serving Suggestions

One of the healthiest ways to eat guacamole is by swapping chips for fresh vegetables! 

Pair a bowl of this delicious dip with cucumbers, bell peppers, tomatoes, and carrots for a crunchy, satisfying snack.

You can also spoon some over carnitas or air fryer nachos to enjoy guilt-free versions of all your Mexican favorites. 

This healthy guacamole recipe would even be great with my Southwestern Egg Rolls!

Healthy Guacamole Recipe FAQ

Enjoy!

With love, from our simple kitchen to yours.

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How to Make the Best Healthy Guacamole Recipe

This healthy guacamole recipe allows you to indulge in your favorite snack while sticking to your diet! Mix up a batch in just 5 minutes!

Course Snack

Cuisine Mexican

Method Mixed

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10

Calories 134cal

Author Donna Elick

Equipment

• food processor

Ingredients

• 3 medium ripe avocados smashed (reserve 1 avocado pit)
• 3 cups frozen peas defrosted
• 2 tablespoons minced jalapeño deseeded
• 2 tablespoons minced red onion
• 2 tablespoons chopped cilantro
• 1 tablespoon lemon juice about 1 lemon
• 1 teaspoon kosher sal

Instructions

• Scoop the avocado into a medium bowl and smash them with a fork.
• Puree the peas in a food processor until smooth, about 2-4 minutes.
• Add the peas and the remaining ingredients into the avocado bowl. Stir until completely combined.
• Taste for seasoning, add more salt to taste.
• Put the reserved pit in the center of your dip and cover with guacamole to keep it from oxidizing (it really works). Serve and enjoy!

Notes

Homemade guacamole is best served fresh, but you can cover it tightly in a container and store in the refrigerator for 1-2 days. Avocados oxidize, causing them to turn brown quickly. To prevent this, you can place the avocado pit in the middle of your bowl and surround it with the guacamole dip. You can also add a little more lemon to help. Another tip is to place plastic wrap tightly up against the dip before covering with a lid in a container. When you take it out of the fridge, if there is a brown film, you can scrape that off to reveal a bright green layer underneath. If the dip is getting dark all the way through, it may be time to throw it away.

If you would like to make your guacamole spicy, leave the seeds in the jalapenos. You could also try another spicy pepper like a serano. If you are making a spicy guacamole, just be sure to warn guests if you are serving at a party or get-together since not everyone can eat spicy foods.

Nutrition

Serving: 1 | Calories: 134cal | Carbohydrates: 12g | Protein: 4g | Fat: 9g | Saturated Fat: 1g | Sodium: 239mg | Sugar: 3g | Fiber: 7g | Calcium: 19mg | Iron: 1mg

Originally published January 2012, updated and republished January 2025

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post How to Make the Best Healthy Guacamole Recipe appeared first on The Slow Roasted Italian.

Most pasta salad recipes involve a lot of chopping because of all the veggies, but this dish doesn’t require any of that!

The most work you’ll have to do is whisking together the homemade dressing and crumbling the bacon, which only takes a few seconds.

Can’t get enough of bacon-loaded pasta salads? Our Bacon Avocado Pasta Salad is cool, creamy, and ready to steal the show at any cookout.

For another easy option, try my Broccoli Cheese Pasta Salad. It takes a bit more prep work, but it’ll get everyone to eat their vegetables and like it.

Or, make this Bacon Avocado Club Pasta Salad for a fully loaded dish that can be shared at a barbecue or enjoyed as a meal on its own.

This dish is great to include in a holiday party! For more check out our guide on how to host a stress-free holiday party!!

Ingredient notes and substitutions

• Pasta – I like to use medium pasta shells, but feel free to use another medium or small noodle. Rotini, penne, macaroni, or bowtie are popular choices for pasta salad recipes.
• Veggies – Easily replace the frozen peas with frozen corn instead. Zucchini and summer squash would also be delicious if you don’t mind the extra chopping.
• Chives – While I love the flavor and texture of fresh chives, they can sometimes be too expensive or hard to find. Substitute with 1 ½ tablespoons dried chives if needed.

Tips and tricks for making creamy pasta salad

• Don’t overcook the pasta

You want the pasta to be al dente so it still has a little bite, otherwise the pasta salad will be soggy. Follow the instructions on the box for the correct cooking time, and test a noodle before draining to be sure.

• Rinse in cool water

To stop your pasta from continuing to cook, rinse it with cool water after draining. Then, toss the noodles with a touch of olive oils to prevent them from sticking to each other.

• Make it a complete meal

Add chopped chicken or ham to transform this from a side dish to a filling main course. Use leftover holiday ham or a rotisserie chicken to save the extra prep time.

How to cook and crumble bacon

There are a few different ways to make crispy bacon pieces, depending on how much time you have and which kitchen tools are available.

For the least amount of work, chop the bacon while it’s raw and toss it in a skillet on the stove. Cook until darkened, then drain on a paper towel lined plate.

You could also bake the bacon in the oven, then drain and crumble once cooled.

Or, if you have an air fryer, use that to make perfectly crisp strips.

Arrange the bacon in a single layer and cook for 6-10 minutes at 350 degrees, or until the desired texture.

What you’ll need to make this recipe

• Microplane Grater – If you don’t have one, you NEED one. These are fabulous for zesting citrus fruits as well as grating fresh cheese.
• Citrus Squeezer – While you can certainly juice your lemons by hand, this tool takes the grunt work out of the process. Plus, it gets so much more liquid out of each fruit!
• Colander – This kitchen essential makes life so much easier. Use it to drain pasta or wash fruits and vegetables.

How long is pasta salad good for?

Mayonnaise-based dishes will last for 3-5 days in the refrigerator. Serve chilled and do not leave at room temperature more than 2 hours for food safety reasons.

Can I make this recipe ahead of time?

Sure! Most pasta salads are best when served the day after being prepared anyway. Store the bacon separately in the refrigerator and add in just before serving.

Or, if you’d prefer, each component can be prepared up to a day in advance. Then, just assemble it when you’re ready!

Enjoy!

With love from our simple kitchen to yours. 

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Creamy Pasta Salad with Peas and Bacon

Creamy Bacon Pea Pasta Salad is super quick and easy to make and smothered in the most delicious lemon chive dressing! You can make the salad ahead of time for the perfect stress-free potluck or dinner side that everyone will love!

Course Side Dish

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 6 -8

Calories 689cal

Author Donna Elick

Ingredients

• 12 ounces medium pasta shells or other small pasta
• 2 cups frozen petite peas thawed
• 8 ounces thick-cut bacon cooked and chopped

Lemon Chive Dressing

• 2/3 cup mayonnaise
• 1/3 cup extra virgin olive oil
• 2 tablespoons red wine vinegar
• 2 tablespoons fresh lemon juice
• 1 tablespoon freshly grated lemon zest
• 1 tablespoon Dijon mustard
• 3/4 teaspoon kosher salt
• 3/4 teaspoon fresh ground black pepper
• 1/2 teaspoon granulated sugar
• 1/2 teaspoon dried oregano
• 1/2 teaspoon dried parsley
• 1/4 cup chopped fresh chives

Instructions

• COOK PASTA: Bring a large pot of salted water to a boil. Add 12 ounces pasta shells and cook according to package directions until al dente, about 8 to 10 minutes. Drain and rinse with cold water to stop cooking. Drizzle with 1 teaspoon olive oil and toss to prevent sticking.
• MAKE DRESSING: In a medium bowl, whisk together ⅔ cup mayonnaise, ⅓ cup olive oil, 2 tablespoons red wine vinegar, 2 tablespoons lemon juice, 1 tablespoon lemon zest, 1 tablespoon Dijon mustard, ¾ teaspoon salt, ¾ teaspoon pepper, ½ teaspoon sugar, ½ teaspoon dried oregano, ½ teaspoon dried parsley, and ¼ cup chopped chives until smooth. Refrigerate until ready to use.
• COMBINE: In a large mixing bowl, toss together the cooled pasta, 2 cups thawed peas, and the Lemon Chive Dressing until evenly coated.
• ADD BACON AND SERVE: Just before serving, stir in 8 ounces cooked and chopped bacon. Serve chilled or at room temperature.

Notes

Make-Ahead: The salad (without bacon) can be made up to 1 day ahead. Stir in bacon just before serving so it stays crisp.

Storage: Store leftovers in an airtight container in the refrigerator for up to 3 days.

Freezing: Not recommended; mayonnaise-based dressings separate when thawed.

Ingredient Note: For extra brightness, use freshly squeezed lemon juice and zest from one large lemon.

Pro Tip: Cook the bacon until crisp for the best texture contrast with the creamy dressing.

Nutrition

Serving: 1 | Calories: 689cal | Carbohydrates: 51g | Protein: 15g | Fat: 47g | Saturated Fat: 10g | Cholesterol: 35mg | Sodium: 733mg | Sugar: 5g | Fiber: 5g | Calcium: 37mg | Iron: 2mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link. Your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Creamy Pasta Salad with Peas and Bacon appeared first on The Slow Roasted Italian.

Simple Cheesy Chicken Pasta with Peas

It is so funny, but I stress more about preparing food for kids than I do adults.  I look for something that is delicious and nutritious; a dish that will provide a nice healthy balance.

With adults, it is much easier.  So, when planning for Munchkins play dates, the task is very stressful.  You would think I was planning a meal for a foreign dignitary.  So, this time, I decided to think simple. Simple Cheesy Chicken Pasta with Peas has a rich and creamy cheese sauce poured over farfalle pasta with peas and chicken. Looking for a cold dish to serve, try our pea salad that features crispy bacon, cubes of cheddar cheese, and a deliciously tangy dressing.

Enjoy!

With love, from our simple kitchen to yours. 

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Simple Cheesy Chicken Pasta with Peas

Rich and creamy cheese sauce over farfalle pasta with peas and chicken. Dinner doesn’t get much more simple or delicious. With a secret ingredient, that really makes the flavors pop this is going to be your new favorite.

Course Main

Cuisine American

Method Stovetop

Prep Time 25 minutes minutes

Total Time 25 minutes minutes

Servings 8

Calories 536cal

Author Donna Elick

Equipment

• large pot
• 2-quart saucepan
• whisk

Ingredients

• 16 ounces dry farfalle pasta bow ties
• 4 tablespoons unsalted butter
• 1/4 cup all-purpose flour
• 1 tablespoon Italian seasoning
• 1 tablespoon fresh rosemary chopped
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 3 cups milk divided
• 8 ounces Italian cheese blend or mozzarella and provolone
• 1/2 cup Parmesan cheese
• 1 tablespoon lemon zest
• 2 cups diced cooked chicken
• 2 cups frozen peas

Instructions

• Bring a large pot of water to a boil, add a few tablespoons of salt. Cook until pasta is al dente. When the pasta is done cooking, pour the peas into the pot. Stir and drain pasta and peas and set aside.
• Meanwhile, in a medium saucepan over medium heat melt butter. Add flour and whisk for 2 -3 minutes to cook out the ‘floury’ taste. Add Italian seasoning, garlic, rosemary, and salt. Whisk to combine.
• Add 2 cups of milk and continue to whisk, allow the sauce to thicken.
• Add cheeses and whisk until combined. Add lemon zest and stir. When cheese is completely melted, continue stirring until the sauce is thick and creamy.
• Pour cheese mixture over pasta and peas, stir in diced chicken. Add remaining cup of milk and mix well. Pasta thickens as it sits.
• Serve and enjoy!

Notes

You can leave out the lemon and rosemary if you prefer to simplify the recipe. Rotisserie chicken is excellent in this recipe.

Nutrition

Serving: 1 | Calories: 536cal | Carbohydrates: 57g | Protein: 33g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 66mg | Sodium: 512mg | Sugar: 8g | Fiber: 4g | Calcium: 284mg | Iron: 2mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Simple Cheesy Chicken Pasta with Peas appeared first on The Slow Roasted Italian.

Munchkin has been incredibly picky about what she will eat lately.  At 18 months, I am hoping she will grow out of this soon.  But, I imagine it is the standard for kids.  I try to find something healthy that she likes and I have to say I hit the jackpot with peas.  It actually started when I made the Cheesy Farfalle with Turkey and Peas she picked the peas out of the dish and just ate them.

I thought it was funny at the time, but it occurred to me today as I was getting ready to make her a peanut butter and jelly sandwich for dinner yet again, that I could make her a dish with peas.  One that we could all enjoy (okay, who am I kidding?  Chad will NOT eat the peas.  But, Munchkin and I would love them.) with dinner.

I prepared these incredible Parmesan Peas tonight and served them with a fluffy Buttermilk Mashed Potato side.  The peas are cooked for only 2 minutes, just until firm.  They still have a little snap when you bite into them.  The sauce is smooth, buttery and cheesy, so creamy it melts in your mouth.  With a nutty flavor from the Parmesan, and a hint of lemon pepper these are incredible!!!

Munchkin was so excited to have her peas and potatoes served on her brand new monkey plate, but she seemed more excited to eat the peas.  It was so funny, my prim and proper little girl that must eat everything with a fork lately (including PB&J) got frustrated that she could not ‘poke’ the peas fast enough and starting picking them up by hand.  Every bite was followed with a sound that is like music to Mommy’s ears “Mmmmmmm“.  It fills me up completely to watch my family enjoy these dishes I prepare for them. 

Adapted from Ezra Pound Cake and Jamie Oliver.

Enjoy!

With love, from our simple kitchen to yours. 

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Parmesan Peas

I prepared these incredible Parmesan Peas tonight and served them with a fluffy Buttermilk Mashed Potato side. The peas are cooked for only 2 minutes, just until firm. They still have a little snap when you bite into them.

Course Main

Cuisine American

Method Stovetop

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 4

Calories 149cal

Author Donna Elick

Equipment

• 4 quart saucepan

Ingredients

• 12 ounces frozen peas
• 1 tablespoon unsalted butter
• 1/2 cup freshly grated Parmesan cheese plus extra for garnish
• 1 – 2 tablespoon fresh lemon juice
• Freshly ground pepper to taste

Instructions

• Fill a 4 quart saucepan about half full of water and bring it to a boil over high heat. Add the peas and cook 2 minutes. (Test one before draining to make sure they’re ready.)
• Reserve 1 cup of the cooking liquid. Drain the peas, place them back in the pan with about 1/4 cup of the reserved liquid. Return pot to the warm stove top with the heat off. Add a tablespoon of butter. Stir until butter is dissolved and combined with the cooking liquid.
• Sprinkle in Parmesan, and stir again until every pea is coated in the cheese. (You may need to add a bit more reserved liquid to loosen up the sauce and the peas.) Add 1 – 2 tablespoons of lemon juice and a sprinkle of pepper. Garnish with reserved Parmesan cheese and serve immediately.

Nutrition

Serving: 1 | Calories: 149cal | Carbohydrates: 15g | Protein: 8g | Fat: 7g | Saturated Fat: 4g | Cholesterol: 18mg | Sodium: 224mg | Sugar: 5g | Fiber: 5g | Calcium: 133mg | Iron: 1mg

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Parmesan Peas appeared first on The Slow Roasted Italian.

Cheesy Farfalle with Turkey and Peas

A fun and comforting dish, Em loves this cheesy farfalle.  Of course at her age, some days she only eats the peas, and some days she devours it all.  I am always excited to make this dish.  The recipe goes a long way, so it’s enough for a couple of meals.

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Cheesy Farfalle with Turkey and Peas

Cheesy Farfalle with Turkey and Peas is a comforting and easy dinner recipe. The meal goes a long way and is a hit with kids too.

Course Main

Cuisine Italian

Method Stovetop

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 1 pound

Calories 4363cal

Author Donna Elick

Equipment

• medium frying pan
• bowl
• large pot
• sieve

Ingredients

• 1 pound Farfalle
• kosher salt small handful (to season the pasta water)
• 1 tablespoon olive oil
• 1 pound 93% lean ground turkey
• 2 cloves garlic minced or grated
• 1/2 small onion small chopped or grated
• 2 tablespoons Italian seasoning
• 4 tablespoons unsalted butter
• 1/4 cup flour
• 2 cups whole milk
• 1/4 teaspoon nutmeg
• 1/4 teaspoon salt
• 1/4 teaspoon pepper
• 8 ounce Italian cheese blend cheese shredded
• 12 ounce bag frozen peas
• salt and pepper to taste
• fresh grated Parmesan cheese to taste
• 2 tablespoons fresh parsley chopped

Instructions

• In a medium frying pan, over medium-high heat, add olive oil, garlic and onions. Cook until onions are translucent, add turkey and 1 tablespoon of Italian seasoning. Sear turkey on one side and break up with wooden spoon. Add remaining tablespoon of Italian seasoning and cook until done. Remove from pan and place in a bowl. Set aside.
• Bring a large pot of salted water to a boil over high heat. Add the pasta and cook until tender but still firm to the bite, stirring occasionally, about 6 to 8 minutes.
• While the pasta is cooking, in a large sauce pan melt butter.
• Add flour and whisk until the raw flour flavor dissolves, about 2 minutes.
• Add 2 cups of milk, nutmeg, salt and pepper, whisk until mixture starts thickening. Add cheese, stir with a spoon until dissolved. Add parsley. Mix well until combined.
• Place a sieve over a heat safe bowl, filled with frozen peas. Drain pasta into sieve (slightly cooking the peas).
• Return pasta to pot. Pour cheese over pasta. Add turkey and peas. Stir and add reserved pasta water 1/4 cup at a time, until it has a perfect creamy consistency.
• Sprinkle with fresh grated Parmesan cheese and salt and pepper to taste, if necessary. Serve immediately.

Nutrition

Serving: 1 | Calories: 4363cal | Carbohydrates: 457g | Protein: 241g | Fat: 179g | Saturated Fat: 61g | Cholesterol: 560mg | Sodium: 1572mg | Sugar: 58g | Fiber: 41g | Calcium: 1545mg | Iron: 22mg

Originally Published July 20, 2011

Disclosure: Posts may contain affiliate links. If you purchase a product through an affiliate link your price will remain the same and The Slow Roasted Italian will automatically receive a small commission. Thank you for supporting us, it helps us keep creating new recipes.

The post Cheesy Farfalle with Turkey and Peas appeared first on The Slow Roasted Italian.