Give your rice some zip and zest with this Cilantro Lime Rice recipe! It might be inspired by Chipotle, but it tastes SO much better when you make it at home. Stuff it into burritos, add it to bowls, or serve it as the perfect Taco Night side!

Email Me the Recipe!

Please enable JavaScript in your browser to complete this form.

Email Address *

Options

• Save to my free Well Plated recipe box

Hidden Username Field

only Email email

Go

From time to time, we'll send you Well Plated emails. You can unsubscribe anytime. Have an account? Log In.

The easiest way to upgrade your rice!

On its own, rice is pretty ho-hum. It benefits from some jazzing up, whether it’s Lemon Rice, Turmeric Rice, or this cilantro lime rice recipe.

• By simply adding lime zest, juice, garlic, and cilantro, you’ll add bright, herbaceous flavor to your rice. It’s delish!
• While Tex-Mex dishes like Crockpot Mexican Chicken are a natural pairing for cilantro lime rice, it’s surprisingly versatile. I’ve been making it to serve with Caribbean, Middle Eastern, and Asian dishes like Green Curry too.
• Use my cooking technique and your rice will turn out delightfully fluffy. No soggy, clumpy rice here!

Everything about this cilantro lime rice recipe is easy-peasy, so I love adding it to my weekend meal prep routine. I’ll make a double batch and have it on hand for Steak Bowls and taco night!

How to Make Cilantro Lime Rice

Rinse the Rice. This removes the starchiness, giving you the nice, fluffy texture you want. Add the rice to a sieve and run cold water over it until the water running off is clear, not cloudy.

Bring to a Boil. Add the rinsed rice, water, and salt to a pan and bring to a boil over high heat.

Simmer. Reduce the heat to low, cover the pan, and simmer for 12 minutes. (I’ve got an entire primer on How to Cook White Rice for some additional tips!)

Steam. Remove the pan from the heat and let the rice sit inside (still covered!) for 10 minutes.

Finish. Add the lime zest and juice, garlic, and cilantro. Season with additional salt if needed and ENJOY!

Print Add to Collection Go to Collections

Cilantro Lime Rice

This homemade cilantro lime rice recipe might be inspired by Chipotle, but it tastes SO much better. Add it to burritos, bowls and more!

Course Side Dish

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Resting Time 10 minutes minutes

Total Time 27 minutes minutes

Servings 4 servings (2 cups of rice)

Calories 172kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup long grain rice I used Jasmine
• 1 ½ cups water or vegetable broth
• Pinch kosher salt omit if using broth
• 1 lime zest and juice
• 1 small clove garlic finely chopped
• ½ cup finely chopped fresh cilantro

Instructions

• In a sieve, rinse the rice well and drain, swishing it until the water runs clear. Add it to a medium saucepan with the water and salt.
  
• Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat all the way to low. Let gently simmer covered for 12 minutes (don’t peek!), then remove from the heat. Let steam 10 minutes, still covered.
  
• While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, garlic, and cilantro. Taste and adjust the seasoning as desired.
  

Notes

• TO STORE: Store the cilantro lime rice in an airtight container in the refrigerator for 3 to 4 days.
• TO REHEAT: Warm the rice in the microwave until it’s heated through.
• TO FREEZE: Pack the rice into airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 172kcal | Carbohydrates: 38g | Protein: 3g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 8mg | Potassium: 75mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 139IU | Vitamin C: 3mg | Calcium: 19mg | Iron: 0.4mg

Related Recipes

Salads

Crispy Rice Salad

Save Recipe Saved

Side Dishes

Easy Egg Fried Rice

Save Recipe Saved

Main Dishes

Mexican Chicken and Rice

Save Recipe Saved

These Air Fryer Sweet Potato Fries are delightfully crispy, incredibly easy, and made with only a few simple ingredients! Pair them with your favorite dipping sauce and just try not to eat them all.

Restaurant-style sweet potato fries at home.

A dead ringer for their deep-fried counterparts, these crispy air fryer sweet potato fries have the irresistibility of your restaurant favorites!

• Like these baked Sweet Potato Fries, there’s ZERO deep frying. The air fryer gets the fries perfectly crispy with a fraction of the oil!
• You can make the fries with just oil and salt and they’ll be delicious, or upgrade them with one of the flavor variations below.
• As a bonus, these air fryer sweet potato fries are easy and weeknight-friendly too. Just like Air Fryer French Fries and Air Fryer Frozen French Fries, you only need a handful of ingredients to make them and you probably have most of them in your pantry already!

How to Make Sweet Potato Fries in the Air Fryer

Prepare. Peel and cut the sweet potatoes lengthwise into strips. Then, preheat the air fryer.

Season. Drizzle with oil and sprinkle with seasoning. Toss to coat.

Arrange. The sweet potatoes steam when crowded together, instead of getting crispy. For the best, most crispy results, cook the fries in a single layer so that the air has room to circulate.

Cook. Air fry sweet potato fries for 4 minutes, flip, then continue for 4 to 8 additional minutes, until they’re as crispy as you’d like. Sprinkle with a bit more salt to make the flavor pop. ENJOY!

What to Serve With Air Fryer Sweet Potato Fries

• Sandwiches. Pair your crispy sweet potato fries with my Apple Grilled Cheese with Turkey or Spicy Chicken Sandwich.
• Burgers. You can’t beat burgers and fries! Try my Blue Cheese Burger or make it meatless with my Portobello Mushroom Burger.
• Sauces and Toppings. Go to town and top these sweet potato fries with Instant Pot Chili and cheese, or keep it simple with a side of ketchup, ranch dressing, or homemade Barbecue Sauce for dipping.

Print Add to Collection Go to Collections

Air Fryer Sweet Potato Fries

These easy air fryer sweet potato fries are a reader favorite! Crispy and delicious, you only need 3 simple ingredients to make them.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 40 minutes minutes

Servings 3 to 4 people

Calories 91kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 large or 2 small/medium sweet potatoes about 1 pound
• 2 teaspoons extra virgin olive oil*
• ½ teaspoon kosher salt plus additional for serving
• ½ teaspoon garlic powder
• ½ teaspoon paprika
• ¼ teaspoon ground black pepper
• Chopped fresh chives

Instructions

• Scrub the sweet potatoes and peel if desired (I leave the peels on). Cut the sweet potatoes in half lengthwise. Turn the halves cut-side down onto your cutting board, the slice each half lengthwise into 1/4-inch-wide strips (a mandoline is the best way to get even fries; watch your fingers!).
  
• Turn the strips on their sides and cut each into 1/4-inch sticks. If the sticks are long, slice them in half crosswise so that your fries are about 3 to 4 inches. Transfer the fries to a large mixing bowl.
• To keep the fries warm between batches, preheat the oven to 200°F and keep a baking sheet handy.
• Drizzle the sweet potato fries with the oil and sprinkle with salt, garlic powder, paprika, and black pepper. Toss to coat, making sure the spices and oil are well distributed.
  
• Preheat the air fryer to 375°F according to the manufacturer’s instructions. (For my air fryer, that is 3 minutes of preheat time).

FOR SOMEWHAT CRISPY, HIGHLY SATISFYING SWEET POTATO FRIES IN FEWER BATCHES:

• Place the potatoes in the air fryer basket, doing no more than two layers (my air fryer is 5 ½ quarts and I can add about ⅓ of the fries). Make sure the fries have plenty of room so that the air can circulate. Cook the sweet potato fries for 5 minutes.
• Slide the basket out and use tongs to toss. Return to the air fryer and continue cooking for 5 to 7 additional minutes, until browned at the edges and crispy. The time can vary by several minutes based on your air fryer model and how done you like your fries. Check often during the last few minutes to make sure the fries don’t burn.

FOR SUPER CRISPY SWEET POTATO FRIES IN MORE BATCHES:

• Place the sweet potatoes in just one layer in the basket, being careful that they do not overlap. Cook for 4 minutes, slide the basket out and flip, then continue cooking for 4 to 8 additional minutes, until the fries are as crispy as you would like (again, the time will vary based on your model, so check them several times and adjust as needed).
  
• Remove the sweet potato fries to a baking sheet or a serving plate and immediately sprinkle with an additional pinch of kosher salt. Repeat with remaining sweet potatoes, keeping the cooked fries warm in the oven between batches as desired. Top with chives and enjoy!
  

Video

Notes

• *You can make the sweet potato fries with no oil if you prefer, but they will not be as crisp. Be sure to coat the fryer basket very well with nonstick spray.
• In the recipe video, I am making a curry variation with salt, black pepper, and 1 tablespoon curry powder.
• TO STORE: Refrigerate leftover sweet potato fries in an airtight container for up to 3 days.
• TO REHEAT: For the best results, rewarm leftover fries in the air fryer at 375°F or in a 400°F oven (I like to preheat the pan in the oven while it warms up); spread the fries in a single layer on the hot pan and recrisp. Air fryer fries reheat better than regular fries, since the lesser amount of oil inherently prevents them from getting soggy.
• TO FREEZE: Freeze fries in a single layer on a baking sheet until solid. Transfer to an airtight container or ziptop bag and freeze for up to 3 months. Reheat directly from frozen.

 

 

Nutrition

Serving: 1of 3 | Calories: 91kcal | Carbohydrates: 16g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Potassium: 270mg | Fiber: 2g | Sugar: 3g | Vitamin A: 10853IU | Vitamin C: 2mg | Calcium: 25mg | Iron: 1mg

Related Recipes

Air Fryer

Air Fryer Brussels Sprouts

Save Recipe Saved

Side Dishes

Air Fryer Broccoli

Save Recipe Saved

Air Fryer

Air Fryer Cauliflower

Save Recipe Saved

If you love to pluck the darkest, crispiest veggies right from the pan, Air Fryer Broccoli is for you! Deeply charred and ultra crispy, this is broccoli at its most addictive, with very little oil required. Ready in just 15 minutes!

Crispy air fryer broccoli is going to be your new goes-with-anything side dish!

If you’re a fan of broccoli with dark crispy edges (like Grilled Broccoli), you’ll go crazy for this air fryer broccoli recipe. It’s the best!

• Thanks to the air fryer’s high-powered convection fan, it makes food wicked crispy in a fraction of the time—just 10 minutes! Plus unlike Roasted Broccoli, you don’t need to wait for the oven to preheat.
• This mega crisping power makes the air fryer an excellent way to make this air fryer broccoli super crispy and delicious without a lot of oil.
• This is a recipe that you can customize based on the ingredients you add for seasoning. Air fryer broccoli pairs with everything from pasta to Asian Chicken Meatballs!

How to Make Air Fryer Broccoli

Chop. Cut the broccoli florets SMALL (think broccoli bites). This will give the insides a chance to tenderize before the outsides completely char.

Preheat the Air Fryer. Add the broccoli and water. Don’t overcrowd the basket!

Cook and Toss. Air fry broccoli for 8 to 12 minutes at 400 degrees F. Top as desired and ENJOY!

Print Add to Collection Go to Collections

Air Fryer Broccoli

Adding a splash of water gives you air fryer broccoli that's tender on the inside and crispy on the outside. Done in just 15 minutes!

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 3 servings

Calories 152kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound broccoli florets cut into small, evenly sized pieces (about 4 to 5 cups florets, 2 small heads, or 2 pounds with stalks attached)
• 2 tablespoons extra virgin olive oil
• ½ teaspoon kosher salt
• ¼ teaspoon garlic powder
• ¼ teaspoon ground black pepper
• ¼ teaspoon granulated sugar optional; helps with caramelization
• 2 tablespoons water

OPTIONAL TOPPINGS:

• 1 teaspoon lemon zest from about 1 medium lemon
• 1 tablespoon freshly squeezed lemon juice about ½ medium lemon
• 2 tablespoons freshly grated Parmesan cheese
• Pinch red pepper flakes

Instructions

• Place the florets in a mixing bowl and top with the olive oil, salt, garlic powder, black pepper, and sugar. Toss to coat, making sure to rub the florets evenly with the oil and spices to prevent burning.
  
• Preheat your air fryer to 400°F according to the manufacturer’s instructions (for my air fryer that is 3 minutes preheat time).
• Add the water to the bottom of the air fryer (it will hiss and splatter). Add the broccoli (if adding toppings, keep the bowl handy and don’t wash it yet). Let cook for 4 minutes.
• Remove the basket and with tongs, toss the broccoli. Return it to the air fryer and continue cooking for 4 to 8 additional minutes, until crispy outside and tender when pieced with a fork. The cook time will vary based on your air fryer, so keep an eye on it and toss the broccoli every few minutes to promote even crisping.
  
• Serve immediately, or if adding toppings, transfer the broccoli back to the mixing bowl. Top with the lemon zest, lemon juice, Parmesan, and/or red pepper flakes. Stir to coat. Serve hot.

Video

Notes

• TO STORE. Refrigerate the broccoli for up to 5 days.
• TO REHEAT. Rewarm the broccoli in the air fryer or a regular oven at 350 degrees F.
• TO COOK FROZEN BROCCOLI IN THE AIR FRYER: Add the frozen broccoli florets to the air fryer and air fry for 5 minutes (this will allow the broccoli to thaw a bit and the seasonings to stick). Remove them to the bowl, then toss with the oil and seasonings. Return to the air fryer and cook 6 to 10 additional minutes, tossing a few times throughout, until it is crisped to your liking.

Nutrition

Serving: 1of 3 | Calories: 152kcal | Carbohydrates: 11g | Protein: 6g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 3mg | Potassium: 494mg | Fiber: 4g | Sugar: 3g | Calcium: 111mg | Iron: 1mg

More Yummy Air Fryer Vegetables

Air Fryer

Air Fryer Brussels Sprouts

Save Recipe Saved

Air Fryer

Air Fryer Asparagus

Save Recipe Saved

Air Fryer

Air Fryer Zucchini

Save Recipe Saved

Whoever said I love you a bushel and a peck must have been specifically thinking of homemade Apple Cider. Fresh apples, water, spices, and a touch of sweetener are all you need to make the best-ever version of this fall classic right on your stovetop.

This homemade apple cider recipe is absolutely 100% worth it.

If you’re wondering if apple cider is worth it to make from scratch, the answer is YES. Not only is apple cider easy to make at home (truly!), but its fresh, pure taste is one to savor.

This homemade cider exceeded my expectation, both in the intensity of its apple flavor, and the fact that it was not overly sweet.

• Store-bought apple cider is usually full of added sugars. Making cider yourself means you control the sweetness. You can use a natural sweetener (like pure maple syrup) and only add as much as you need.
• The heat processing store-bought apple cider goes through can suppress the natural flavor of the apples. When you make homemade apple cider, you don’t lose a speck of its appley-ness. The flavor is robust and true to real apples.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Apple. The star of the show! Thanks to their juiciness and sweetness, apples provide both liquid and flavor for the cider. Feel free to use a variety of apples you enjoy. The sweeter the apples, the less sweetener you will need to add later.
• Oranges. Oranges add a sweet, citrus flavor that acts as a perfect complement to the apples and spices.
• Cinnamon Sticks. Imparts delicious, warm, and cozy flavor.
• Cloves. Lightly sweet and warm, cloves are the perfect pairing with cinnamon.
• Optional Spices. For an extra layer of spice, you can add some nutmeg, star anise, allspice berries, and/or whole black peppercorns to your cider.
• Maple Syrup. Naturally sweetens the cider with a rich, caramel-like flavor. Add as much or as little as you like. You can swap the maple syrup for packed brown sugar if you prefer.
• Vanilla. Elevates all the flavors and wraps them in a big cozy hug.

How to Make Apple Cider

Assemble. Add the apples to a pot. Cut both oranges, then peel one of them. Place the oranges and spices in the pot. Pour in the water.

Simmer. Bring the mixture to a rapid simmer, then reduce the heat to low. Let simmer for 2 hours.

Mash. Remove the unpeeled orange slices. Mash the remaining ingredients. Simmer for 1 hour more.

Finish. Strain the hot cider. Return the cider to the clean pot, then stir in the syrup (or sugar) and vanilla. ENJOY!

Serving Suggestions

• Serve It Warm or Cold. Early in the fall when it’s still warm, I love serving this homemade apple cider cold from the refrigerator with a splash of ginger ale. It’s spot-on for the season but still refreshing (as is this Apple Cider Cocktail). Later this season, I love sipping hot mugs of it…both with and without a warming splash of bourbon or rum.
• Make It Boozy. Speaking of bourbon and rum! The below recipe is for a non-alcoholic apple cider. If you’d like to make an apple cider drink with alcohol, simply stir in two tablespoons of your base liquor of choice (whiskey, rum, bourbon, and brandy will all pair well). Or, use it to top off a glass of bubbly for an Apple Cider Mimosa (the perfect drink for Thanksgiving and Christmas).

Print Add to Collection Go to Collections

Apple Cider

The best easy apple cider from scratch! Fresh apples simmered with warm spices a touch of orange, and maple syrup or brown sugar to taste.

Course Drinks

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 15 minutes minutes

Servings 12 cups

Calories 134kcal

Author Erin Clarke / Well Plated

Ingredients

• 10 to 12 medium apples cut into quarters (no need to peel or core), use a mix of varieties — Fuji, Gala, Honeycrisp, Granny Smith, McIntosh, Jonathan, etc.
• 2 large oranges
• 4 to 5 cinnamon sticks 2- to 3-inches each
• 1 tablespoon whole cloves or 1 teaspoon ground cloves
• Optional spices: 1 whole nutmeg, 1 star anise, 1 teaspoon allspice berries, and/or 4 whole black peppercorns
• 1 gallon (16 cups) water filtered if possible
• ½ cup pure maple syrup or packed dark brown sugar, plus additional to taste
• 1 teaspoon pure vanilla extract
• Apple slices and cinnamon sticks for serving
• Bourbon or rum optional for serving; use 2 tablespoons per drink

Instructions

• In a very large stockpot, place the apples. Quarter the oranges, then remove the peels from one orange (leave the peels on the second orange). Add to the pot with the cinnamon sticks, cloves, and any optional spices. Cover with the water—you'll need at least 1 1/2 inches of open space at the top of the pot for the cider to simmer; add less of the water if your pot isn't quite large enough to hold it all and maintain that space.
  
• Bring the water to a rapid simmer over high heat. Reduce the heat to low, cover, and let simmer for 2 hours, until the apples and oranges are completely soft.
  
• Remove the orange sections with the peels still on (leave the second, peeled orange in). With a potato masher, mash the fruit against the bottom of the pot to break it down and release more flavor (if you don't have a masher, use a wooden spoon and press the fruit on the side of the pot). Continue simmering, uncovered, for 1 hour more. Your kitchen will smell amazing.
  
• Strain the cider through a fine mesh strainer or a cheesecloth. Press the solids into the sieve to squeeze out as much liquid as possible. (I find it easiest to place a strainer on top of a large bowl, then ladle the cider into the strainer and press the solids in batches). Discard the solids.
• If desired, return the strained cider to the pot (remove any remaining solids from the pot first). Add the maple syrup or brown sugar and the vanilla, stirring to combine and heating the cider gently if desired. Taste and adjust the sweetness as desired, adding 1 tablespoon of sweetener at a time (the amount you need will vary based on personal taste and the tartness of the apples). Enjoy warm or chilled (with or without bourbon), garnished with apple slices and cinnamon sticks.

Video

Notes

• FOR SLOW COOKER APPLE CIDER: Add the apples, oranges, spices, and water as directed to a slow cooker. Cook on LOW for for 6 to 8 hours or on HIGH for 3 to 4 hours. Roughly an hour before the cider is done, remove the unpeeled oranges and mash the remaining fruit in the slow cooker. Strain the cider into a clean pitcher or bowl, then stir in the syrup and vanilla. 
• FOR INSTANT POT APPLE CIDER: Add the apples, oranges, spices, and water (make sure it’s enough to cover the ingredients) to an Instant Pot and stir. Cover and cook on HIGH for 15 minutes, then let the pressure release naturally. Remove the unpeeled oranges, and mash the remaining fruit. Strain the cider into a clean pitcher or bowl. Stir in the syrup and vanilla. 
• TO STORE: Refrigerate cider in an airtight storage container (a glass carafe or jar works well) or covered pitcher for up to 1 week.
• TO REHEAT: Very gently rewarm the cider in a pot on the stovetop over low heat or in the microwave.
• TO FREEZE: Freeze leftovers in an airtight freezer-safe bottle or jar for up to 3 months. Place the frozen cider container in a bowl (to catch any runoff), then let it thaw overnight in the refrigerator before serving.
• TO MAKE AHEAD: For ease, freeze your cider in large ice cube trays. You can use the frozen cubes for smoothies or slushies. Or, you can let the cubes thaw and enjoy them as is, mixed into a cocktail (hello, Hot Buttered Bourbon), or in recipes like Apple Cider Caramel Sauce or Apple Cider Chicken.

Nutrition

Serving: 1cup (of 12) | Calories: 134kcal | Carbohydrates: 35g | Protein: 1g | Fat: 0.3g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Trans Fat: 0.001g | Potassium: 256mg | Fiber: 5g | Sugar: 27g | Vitamin A: 155IU | Vitamin C: 23mg | Calcium: 59mg | Iron: 0.4mg

More Cozy Drink Recipes

Cocktails

Mulled Wine

Save Recipe Saved

Drinks

Crockpot Hot Chocolate

Save Recipe Saved

Drinks

Golden Milk

Save Recipe Saved

The next time you are tasked with feeding a large group, might I suggest a triple batch of Taco Soup? It’s an easy, delicious, and quick budget meal everyone will love!

A budget-friendly dinner done in just 10 minutes!

I’m not precisely sure what it is about many Mexican-inspired recipes that allow them to taste so good for so little dinero, but this easy taco soup is the concept incarnate.

A mere read of the ingredients—white beans, corn, tomatoes, and spices—may leave you skeptical, but trust me, it is excellent!

This taco soup boasts a tantalizing Southwest flavor (like this Crockpot Chicken Enchilada Soup), and the lovely contrast of the creamy beans with the crunchy chips pleases with every bite.

While this taco soup is by no means comparable to a truly authentic Mexican recipe or a stew that has been simmering on the stove all day, when you are looking for a quick, healthy, and tasty meal, it is hard to find a recipe better suited for the task (although, this Vegetarian Chili is equally as wonderful).

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• White Beans. Packed with protein and loaded with fiber, the white beans make this easy taco soup filling and satisfying. (They’re also my secret ingredient in this Mexican-inspired Breakfast Quesadilla.)
• Diced Tomatoes. Lend this simple soup bold and robust tomato flavor. Try fire-roasted tomatoes for a little extra heat and depth if you’d like some extra pizzaz.
• Mexican Corn. While fresh or frozen corn is usually my preference (like in this Grilled Corn Salad), in this case, canned Mexican corn is a great option since it contributes tons of extra flavor without needing to spend extra cash.
• Water. When preparing soup on a budget, water is the obvious choice for a cooking liquid because it’s FREE. Plus it’s calorie-free and sodium-free too!.
• Parsley. Adds color and freshness.
• Spices. Other taco soups often call for a packet of taco seasoning or ranch powder. While delicious, they’re often packed with sodium. Instead, this recipe calls for a homemade spice blend of cumin, chili powder, oregano, garlic powder, and onion powder.

Recipe Variations

• Taco Soup with Ground Beef or Turkey. If you like, you can sauté lean ground beef or ground turkey on the side, pat it dry, then stir it into the soup at the end. (Or try this Healthy Turkey Chili.)
• Taco Soup with Chicken. Stir in some cooked, shredded chicken to the soup while it simmers. Here’s How to Cook Shredded Chicken.
• Taco Soup with Black Beans. Swap the white beans for black beans.

Print Add to Collection Go to Collections

Taco Soup

An easy taco soup recipe with beans, tomatoes, and corn that's healthy, vegetarian, and budget-friendly. It's ready in just 10 minutes!

Course Soup

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 81kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cans Great Northern Beans (14-ounce cans) rinsed and drained
• 1  can diced tomatoes in their juices (28 ounces)
• 1 can Mexican-style corn (14 ounces) drained
• 1 cup water
• 2 tablespoons chili powder
• 2 teaspoons dried parsley flakes
• 2 teaspoons ground cumin
• ¾ teaspoon dried oregano
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground pepper
• Toppings: Crushed tortilla chips freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado

Instructions

• Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine.
  
• Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.
  

Video

Notes

• TO STORE: This easy taco soup may be kept in the fridge for up to 5 days when stored in an airtight container.
• TO FREEZE: Store easy taco soup in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before heating.
• TO REHEAT: Warm chilled soup on the stovetop until heated through. You may also warm in the microwave for several minutes until steaming.

Nutrition

Serving: 1(of 6) without toppings | Calories: 81kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 2mg

This Strawberry Banana Smoothie is rich, creamy, and perfect in every way! We’re keeping it simple with just 3 wholesome ingredients: strawberries, ripe banana, and almond milk.

A creamy, dreamy milkshake-like smoothie.

Friends, I am not opposed to a Green Smoothie. I love a Kale Smoothie, an Avocado Smoothie, and even some wheatgrass once in a while.

But I realize not everyone’s on board the green smoothie train, and even if you are, sometimes you just want to skip the spinach and kale. That’s where this strawberry banana smoothie comes in!

• Think of it as a smoothie disguised as a milkshake. It’s sweet, creamy, and tastes indulgent even though it’s totally not.
• Smoothies can require a lot of prepping fruits and veggies—you know the drill. This strawberry banana smoothie has a short list of ingredients so it comes together FAST.

While you could add a handful of spinach if you really want to, how can you resist that pretty pink color?!

Print Add to Collection Go to Collections

Strawberry Banana Smoothie

This creamy dreamy strawberry banana smoothie recipe requires just 3 ingredients: strawberries, ripe banana, and almond milk. So easy!

Course Breakfast, Drinks, Smoothie

Cuisine American

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 2 (12-ounce) smoothies

Calories 116kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cups whole frozen strawberries about 10 ounces
• 1 small fresh banana peeled and broken in two or three pieces
• 1 to 2 tablespoons peanut butter or almond butter optional
• 1 cup almond milk or milk of choice
• Ice as needed

Instructions

• Place all the ingredients into your blender except for the ice: strawberries, banana, peanut butter (if using), and milk.
  
• Blend until smooth. The power of your blender and size of your strawberries may make it to where you need to occasionally stop and stir things around inside the container so it blends smoothly.
  
• Adjust the consistency: If the mixture is thicker than you would like, add a little almond milk or water, stir to redistribute the ingredients, and blend once more. If it’s too thin, add a few ice cubes and blend again. Pour into a cup and enjoy!

Notes

TO STORE: Leftover smoothies lose their volume and frostiness when refrigerated, so they’re best enjoyed right away. Store any leftovers in an airtight container for up to a day and give it a good shake or stir before sipping.

Nutrition

Serving: 1(of 2) | Calories: 116kcal | Carbohydrates: 25g | Protein: 2g | Fat: 2g | Saturated Fat: 0.1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 432mg | Fiber: 5g | Sugar: 14g | Vitamin A: 55IU | Vitamin C: 90mg | Calcium: 176mg | Iron: 1mg

Related Recipes

Smoothies

Carrot Smoothie

Save Recipe Saved

Smoothies

Turmeric Smoothie

Save Recipe Saved

Smoothies

Apple Smoothie

Save Recipe Saved

Items no household should be without: a functioning fire extinguisher; extra toilet paper; a bottle of bubbly. After all, no one wants to be caught in an emergency! We need an Apple Cider Mimosa, and we need it now.

This apple cider mimosa is unique in the best way, effervescent, and has nuanced, nostalgic flavor.

I love the way the champagne cuts the apple cider’s sweetness, and a cinnamon sugar rim makes it feel festive.

This apple cider champagne cocktail is part warm spices, part bubbly goodness, and 100% what I want to sip while sitting cozy by the fire.

It’s fancy without being fussy and incredibly easy to make (just like Limoncello Spritz made with homemade Limoncello).

While I love a party-ready bowl of Christmas Punch, Champagne Punch, or Mulled Wine, this cocktail is ideal for a small gathering or intimate night at home, which perfectly suits my holiday plans this year.

The recipe makes two cocktails as written (like this Kir Royale), but you can easily scale it up to serve a larger group (or if you want to have seconds).

Break out the bubbly, grab your champagne flutes, and let’s toast to this fabulous and delicious apple cider mimosa!

How to Make an Apple Cider Mimosa

The Ingredients

• Apple Cider. Apple cider goes well with alcohol and especially champagne and brandy (and bourbon in this Apple Cider Cocktail). Its signature flavor makes this the perfect easy fall cocktail. You could even use my homemade Apple Cider recipe!
• Champagne. The kind of champagne you use for mimosas is up to you. I recommend choosing something dry (look for “Brut” which is actually drier than even “dry” or “extra dry”) that you enjoy but save the top-shelf choices for drinking by themselves. Prosecco, cava, or another sparkling wine would also be great here (and in my Peach Bellini recipe).
• Brandy. In addition to apple cider and champagne, I added a bit of brandy to the recipe. It balances the apple cider’s light, juicy flavor and gives the cocktail the heft it needs to transition from mid-morning spritzer to evening cocktail sipper.

The Directions

1. Rim the glasses with sugar and cinnamon.
2. Pour brandy, apple cider, then champagne into each glass. Garnish as desired and ENJOY!

How to Serve Apple Cider Mimosas

While these mimosas are scrumptious on their own, a fun garnish or coated rim can take your cocktail game to the next level. Here are a few of my favorite ideas:

• Apple Slices. My favorite garnish option.
• Cinnamon + Sugar. A delicious, fun, and festive way to rim your glasses!
• Caramel. A caramel apple cider mimosa would be sweet and delicious for a dessert drink. Use caramel vodka in place of the brandy. For something extra sweet, drizzle in inside of the glasses with a little caramel.
• Cinnamon Sticks. Place a cinnamon stick in each glass for a flavorful garnish.

Print Add to Collection Go to Collections

Apple Cider Mimosa

Delicious, festive and refreshing apple cider mimosa will quickly become your signature drink! One of the best easy champagne cocktails.

Course Drinks

Cuisine American

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 2 drinks

Calories 172kcal

Author Erin Clarke / Well Plated

Ingredients

For the Apple Cider Mimosas:

• 2 ounces brandy or dark rum
• 4 ounces apple cider
• 8 ounces chilled champagne Prosecco, or other sparkling wine
• Optional: Apple slices for garnish

To Rim the Glasses:

• 2 tablespoons granulated sugar
• ½ teaspoon ground cinnamon pumpkin pie spice is also tasty if you have it on hand
• Additional apple cider

Instructions

• Rim the glasses: In a shallow bowl, stir together the sugar and cinnamon. In a separate shallow bowl, pour a few tablespoons of apple cider. Wet the edges of the glasses in the apple cider, then tap the wet edges in the cinnamon and sugar mixture to rim.
• Pour 1 ounce of brandy or rum and 2 ounces apple cider in each glass. Top with 4 ounces champagne. Enjoy immediately, garnished with apple slices as desired.

Notes

• I recommend a dry sparkling wine for mimosas. Look for a bottle labeled “brut” (which is actually drier than “dry” or even “extra dry.” Cava, prosecco, champagne, or another sparkling wine of your choice all work well.

Nutrition

Serving: 1(of 2) | Calories: 172kcal | Carbohydrates: 14g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 157mg | Fiber: 1g | Sugar: 13g | Vitamin C: 1mg | Calcium: 10mg | Iron: 1mg

More Festive Cocktails

Cocktails

Gold Rush Cocktail

Save Recipe Saved

Cocktails

Rum Punch

Save Recipe Saved

Cocktails

Red Sangria Recipe

Save Recipe Saved

Did you overbuy (or overpick) the apples and need a delicious and healthy way to use them up? Crockpot Applesauce is here to be your fall apple darling. This recipe is easy, naturally sweetened with honey (no sugar!), and it cooks completely hands-free.

Every year, my girlfriends and I go apple picking, an excursion which necessitates the purchase of what seems like a reasonable amount of apples in the moment…but turns out to be enough apples to run a small fruit stand.

I’m never upset about my haul, and I love plotting what to do with the apples that I don’t devour immediately (I’m looking at you, homemade Apple Cider).

Two years ago, this Slow Cooker Apple Butter and homemade baked Apple Chips were favorites.

I also never tire of my go-to Vegan Apple Crisp (the best healthy apple crisp ever, even if you aren’t vegan), which I also eat for breakfast if I want something instead of an Apple Smoothie, and there aren’t any Apple Carrot Muffins tucked away in the freezer.

What I am saying is: go ahead and overbuy the apples. I have lots of healthy apple recipes to help you use them up, including today’s crockpot applesauce and Instant Pot Applesauce!

This slow cooker applesauce recipe is ridiculously easy to make (you don’t even need to peel the apples!) By the time it’s done simmering for hours, your house will smell the epitome of warm and cozy. Don’t be surprised when your entire family starts flocking into the kitchen, wondering what on earth smells so good.

Homemade applesauce outshines anything you’ve ever eaten out of a store bought jar or cup. Whereas store bought applesauce is fairly thin and bland, this crockpot applesauce is pure apple intensity in the most scrumptious of ways.

Honestly, I might not ever go back to the cup after seeing just how easy and rewarding crockpot applesauce is to make.

In addition to enjoying this crockpot applesauce as a healthy snack, you can use it in many baking recipes that call for applesauce. These Applesauce Muffins and Applesauce Cake are going to be the first things I make with it. Serve it as a side with chicken or pork, with Potato Pancakes, or mix it into yogurt with a sprinkle of granola for a healthy breakfast.

How to Make Homemade Crockpot Applesauce

The Ingredients

• Apples. For this homemade applesauce recipe, I love using a mix of apples. Each apple adds its own unique flavor, giving your homemade applesauce a more complex final flavor. I also made the crockpot applesauce WITH the peels on, and loved how it turned out. More details on apple selection and peeling below.
• Honey. Honey and apples go together like applesauce and my spoon (the two are very well acquainted at this point.) In addition to the beauty of the pairing, I wanted to make my crockpot applesauce with no sugar (the refined white or brown sugar), so honey was a perfect option for this reason too. If you’re making crockpot applesauce for baby or prefer not to use any form of sugar substitutes or sweeteners for a different reason, you can always choose a sweet variety of apples and omit it entirely.
• Cinnamon Stick. My other applesauce essential. I prefer to use a stick over a half teaspoon of ground cinnamon here. The stick has a much richer flavor.
• Pumpkin Pie Spice. I snagged this idea from a homemade crockpot applesauce recipe I saw on Allrecipes and thought it was a fabulous shortcut. Instead of measuring out the individual spices pumpkin pie spice includes, like nutmeg, ginger, and cloves, I used pumpkin pie spice. With all the fall baking I have ahead of me, it was a worthy pantry addition.
• Lemon Peel (no lemon juice needed!). The stealth ingredient that brightens the applesauce. You won’t taste the lemon; rather the lemon helps to balance the honey and makes the sliced apples taste their most marvelous. I added a lemon peel, but you should make the crockpot applesauce with no lemon juice. The peel was plenty to brighten up the flavor, so you can save the rest of the lemon for another use.

The Recipe Steps

• Core and Dice Your Apples. Big chunks are fine! Just make sure they are all a fairly even size slice; about 1 1/2 inches is the sweet spot.
• Place Your Apples in the Crockpot. I used this 6-quart programmable slow cooker.

• Add the remaining ingredients. Stick with the lowest amount of honey. You can always add more and adjust later.
• Slow cook the applesauce on LOW for 6 hours or HIGH for 3 to 4 hours. (No need to simmer on the stove in a large pot here.) Your house is going to smell like a fall fairytale.
• Stir the applesauce a few times while it cooks. This will help you keep an eye on the texture. The apples (including their skin) will break down and turn into applesauce (you won’t even need to mash them with a potato masher). It’s a little piece of fall magic.

• Blend. Or don’t! If you prefer your slow cooker applesauce chunky, you can leave mixture as is, or blend it just a little bit. We like ours nice and smooth, so I pureed it with an immersion blender directly in the slow cooker. You can also use a food mill, which will give you total texture control and remove the peels too. If you use a regular blender or food processor, be sure to puree in small batches, and be very careful. Hot liquids splatter when blended.

The Best Apples for Homemade Applesauce

• While you can technically turn any apple into applesauce, some varieties are better than others.
• Look for apple varieties with a flavor that is both sweet and tart (this gives you a wonderful, complex flavor), and that have skin that breaks down fairly easily.
• McIntosh is an excellent choice, if you are only using one kind of apple; Honeycrisp, Fuji, Pink Lady, Gala, Rome, Cortland, and Jonagold are all great choices too—though I tend to selfishly save most of my Honeycrisps for snacking or salads versus cooking them because they are SO GOOD.
• The only apples I do NOT recommend for applesauce are Red Delicious or Golden Delicious. They don’t have as much flavor.
• If you use a tarter apple like Granny Smith, mix it with a sweeter apple (like Gala) to help balance the flavor.

To Peel or Not to Peel the Apples?

Whether you make your crockpot applesauce with peels or without is honestly up to you!

• If you make crockpot applesauce with peels, you’ll preserve the health benefits such as vitamins, fiber, and nutrients that the peels contain.
• The peels completely cook down and disappear once the applesauce is pureed.
• Peeling the apples does give you a lighter, more traditional color. If you make the applesauce with the peels, your applesauce will have a deeper, more golden hue. It’s pretty, just different than what you see at the store.
• If you do not plan to peel the apples, be sure to choose apples with skins that break down easily (like any of the recommended apples above), or if you use a mix of apples, to peel the apples that have tougher skins (like Granny Smith).

Ultimately, I decided to make my applesauce WITH the peels on.

I’m all for the extra nutrients, like loads of vitamin C.

Also, I love not having to peel apples!

As you can see in the photos, my peels-on applesauce was still nice and smooth. No trace of a peel at all.

4 Tips for Applesauce Success

• Size Matters. Be sure to cut the apples into evenly sized pieces, so that the applesauce cooks evenly. I recommend cutting your apples in to 1 1/2 inch chunks for this recipe. Compare the size of your apple pieces as you cut, and trim down any pieces that are too big.
• Don’t Overcook. Different slow cooker models and sizes can affect cooking time. When apples are overcooked, they will start to lose their flavor. In order to avoid overcooking your applesauce, I recommend checking it early and tasting it for doneness. You can test the apples by taking a bite of one or squeezing a couple between your fingers (careful, they will be hot!). If they feel squishy with no give, they’re done.
• Wait to Sweeten. It’s hard to know exactly how sweet your applesauce is going to be until after it’s finished cooking. Your unique blend of apples (which is part of what makes applesauce SO GOOD) will impact the final sweetness too. I suggest starting with the minimum recipe amount, cooking the applesauce, then adding additional honey to taste.
• Texture. Your texture will be more smooth and creamy if you choose to blend it longer. If you prefer a more chunky texture, I recommend blending for a shorter time period.

Recipe Variations

Try stirring any of these yummy additions into your applesauce at the end.

• Old Fashioned Applesauce. Stir 2 tablespoons unsalted butter into finished sauce.
• Cranberry Applesauce. Add 1 cup cranberries (fresh or frozen) to the slow cooker with the apples. Puree with the apples at the end (note: this is referring to whole cranberries NOT dried cranberries, like craisins).
• Extra Ginger Applesauce. Peel a 2-inch piece of fresh ginger and cut it into 3 pieces. Add to the slow cooker with apples. Remove prior to pureeing.
• Seasonal Desserts. Put a 1-2 scoops of vanilla ice cream in mason jars, and top with applesauce.

Storage Tips

• To Refrigerate: Once the applesauce has cooled, pour it into an airtight storage container and place in the refrigerator for up to 10 days.
• To Freeze: Let the applesauce cool completely in the refrigerator after cooking. Pour the applesauce into a freezer-safe container or bag, removing as much air as possible, and freeze for up to 3 months. It freezes well.
• Directions for Canning: First, fill sterilized pint or half-pint glass jars leaving 1/2 inch of space between the top of the applesauce and the rims of the jars. Use a small spoon to release any air bubbles that form. Then, wipe off the rims of the jars with a clean, damp towel. Secure the canning lids onto the jar. Place jars in boiling water for about 20 minutes to finish. Let the jars cool completely before storing. Canned applesauce can be stored at room temperature for up to 18 months.

Overnight Cooking

• If you want to make your crockpot applesauce overnight, I recommend using a programmable slow cooker that will automatically switch to “keep warm” after the cooking time has ended. This will significantly decrease the chances of the applesauce overcooking.
• Start your slow cooker right before you go to sleep, set it to LOW for 6 hours, and immediately go turn it off as soon as you wake up.

I hope you adore this crockpot applesauce! I’ve been eating it every single day since I made it and am eagerly awaiting this year’s apple picking date so I have an ironclad excuse to make it again.

If you try this recipe, please leave a comment. I adore hearing from you, and it keeps me excited and motivated too! Thank you ♥

Print Add to Collection Go to Collections

Crockpot Applesauce

This crockpot applesauce is made with the peels and naturally sweetened with honey (NO sugar!), so it's extra nutritious and super easy too!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 6 servings

Calories 163kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 pounds apples roughly 8 larger apples or 12 smaller apples, depending on size (I like sweet-crisp apples: McIntosh, Jonagold, Gala, and Pinklady are all delicious. See blog post above for more suggestions.)
• ¼ cup honey plus additional to taste
• 1 cinnamon stick
• ½ teaspoon pumpkin pie spice*
• 1 small lemon divided

Instructions

• Core the apples and cut into 1 ½-inch chunks. Leave the peels on or peel the apples if you’d like a lighter-colored sauce or are using an apple with a firmer skin like Granny Smith (see blog post above for more details). Place the apples into a 6-quart or larger slow cooker.
• Add the honey, cinnamon stick, and pumpkin pie spice. With a vegetable peeler, peel off a small strip of lemon peel (be careful not to get too much of the white pith, which is bitter). Add the peel to the slow cooker. Save the rest of the lemon for another use.
• Cover the crock pot, and cook on LOW for 6 hours or on HIGH for 2 1/2 to 3 hours, until the apples completely break down. Stir the apples occasionally while the sauce cooks.
• Remove the cinnamon stick and lemon peel. Use an immersion blender to blend the sauce until smooth (or run the sauce through a food mill, which will remove some of the skins, or purée the applesauce in a blender in batches, being careful as hot liquids will splatter). Taste, and add additional honey if you’d like a sweeter sauce. Let cool, and enjoy!

Notes

• *No pumpkin pie spice? Swap it for 1/4 teaspoon nutmeg and a pinch each of ground ginger and ground cloves. OR use 2 cinnamon sticks instead.
• Don’t miss the blog post above for storage tips, more information about the best apples to use for applesauce (and why I cook this recipe with the peels on), as well as tasty flavor variations.

Nutrition

Serving: 0.5cup | Calories: 163kcal | Carbohydrates: 44g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Potassium: 250mg | Fiber: 6g | Sugar: 35g | Vitamin A: 122IU | Vitamin C: 10mg | Calcium: 19mg | Iron: 1mg