These winter salad recipes embrace the crisp textures and bright, seasonal flavors that make winter eating a joy. Most achieve their deliciousness through light, homemade vinaigrettes, while clever swaps like Greek yogurt offer creaminess without the extra calories you’d typically find in mayo. 

From hearty kale bases to sweet roasted root veggies, each salad is a testament to how nutritious meals can feel utterly indulgent. Why wait for the New Year to reset? Start serving these vibrant, flavor-packed winter salads at your very next meal!

The post 28 Winter Salad Recipes That Are Healthy And Delicious! appeared first on Reluctant Entertainer.

I can’t begin to tell you how fire-roasted tomatoes can easily transform an ordinary vegetable soup into a mouth-watering experience! Using the entire can, including the smoky, caramelized juices, infuses the broth with a remarkable depth of flavor that transforms simple ingredients into an extraordinary soup.

Best of all, this ABC soup recipe is a no-fuss, one-pot meal that comes together from scratch with just about 25 minutes of active cooking time. The variety of hearty vegetables makes it a nourishing choice, while the playful alphabet pasta (or any small pasta shape you prefer) gives the classic vegetable soup a fun makeover everyone will love!

What is ABC soup?

ABC soup is a comforting dish with simple, nourishing vegetables (carrots, onion, peas, corn, celery, and tomatoes), a savory broth, and tender pasta. 

The name of this vegetable soup offers a playful triple pun: supposedly being “as easy as ABC” to make, packed with Vitamins A, B, and C, and often loaded with fun alphabet pasta that’ll make the ‘kid’ inside of each of us want to play with our food again! 

It’s certainly a soup that transports me right back to my childhood – great to make if you have little ones or grandkids. 

Ingredients needed to make ABC soup recipe

• Olive oil: Enhances the richness in this soup and helps sauté the aromatics. You can also use vegetable or avocado oil.
• Onion, celery, and carrots: This is the trifecta of veggies for most soup recipes. They add depth of flavor when sautéed. 
• Garlic: Freshly minced garlic enhances the savory aroma. Garlic powder can be used in a pinch. 
• Seasoning: The vegetable soup base is seasoned with a mixture of salt, dry thyme, Italian seasoning, and black cracked pepper. 
• Fire-roasted diced tomatoes: Adds texture and bright acidity as well as extra smokiness. We buy our fire-roasted tomatoes at Trader Joe’s. 
• Tomato paste: Helps to thicken the soup and adds concentrated flavor. 

• Bay leaf: Infuses earthy notes throughout the simmering soup. Make sure to remove the bay leaf before serving. 
• Vegetable broth: This is the main cooking liquid for the soup. You can use beef broth, chicken broth, or bone broth instead. 
• Alphabet pasta: This adorable pasta is the star of the recipe, adding some fun as well as texture and volume to the soup. The uncooked pasta is added directly to the simmering soup mixture for maximum flavor infusion. 
• Frozen mixed vegetables: Added for an extra boost of hearty vegetables. These are only added towards the end of the simmer to prevent them from becoming overly soft.  
• Maple syrup: Adds a lovely touch of sweetness to balance out the acidity from the tomatoes. Granulated sugar can be used instead, if needed.

How do you make alphabet vegetable soup? 

Sauté the aromatics:

1. Sauté the onions, celery, and carrots in a large pot with oil over medium heat until soft – about 5 minutes. 
2. Add the pressed garlic and stir for 1 minute.
3. Add the seasoning and sauté for another minute.

Add remaining ingredients:

1. Add the fire roasted tomatoes, tomato paste, bay leaf, and broth into the pot and bring to a simmer. 
2. Add 1 cup of uncooked alphabet pasta. 

Simmer the soup:

1. Bring the mixture to a boil, then simmer and continue to cook on low heat for 15-25 minutes or until the pasta becomes soft and cooked through. Stir frequently to prevent the pasta from sticking to the bottom of the pot and burning. 
2. Add the frozen vegetables and stir in 2 teaspoons of maple syrup. 
3. Return the soup to a simmer and continue to cook for another 3-5 minutes. 

Serve:

1. Top each bowl of soup with a little freshly grated Parmesan cheese and enjoy alongside hot crunchy bread! 

Serving

Enjoy this ABC soup with these favorite soup dippers: Quick Dinner Rolls, Old Fashioned Buttermilk Biscuits, Biscuit Pretzels, or Zucchini Bread. 

A Grilled Cheese Flatbread Sandwich or a slice of Cottage Cheese Pizza will always be a happy addition too!

Sandy’s tips and substitutions:

• Storage: Store leftover ABC soup in an airtight container in the fridge for up to 5-7 days. Reheat in a pot over medium heat until warm. You can add broth to the leftover soup as it reheats since the pasta tends to soak up some of the liquid as the soup sits in the fridge.    
• Freezer: Once completely cool, store this soup in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve.
• Make-ahead: Assemble and cook the soup without the pasta. When ready to serve, boil the pasta separately from the pot of reheated soup and mix it in just before serving for the best texture. 
• Adjust the liquid: Add extra broth (or water) if the base of the soup boils down too much. Adjust seasoning as needed.
• Large pot: A Dutch oven works the best when making this ABC soup, but you can use a regular large pot too. Just make sure that the pot you use is big enough to hold all of the ingredients comfortably for even cooking and no spilling over. 
• Prepare your sides: Prep optional sides like garlic bread while the soup simmers so that everything is ready to enjoy at the same time.
• Stir frequently: It’s important to stir the simmering soup regularly to prevent the alphabet pasta from sticking to the bottom of the pot and burning. This alphabet pasta is delicate, so be gentle. You don’t want to be mushing it against the sides of the pot.

Variations:

• Gluten-free ABC soup: Use gluten-free pasta and ensure that any store-bought broth is also certified gluten-free. 
• Protein-boost: Add shredded chicken or turkey, pork meatballs, lean ground beef, or stewing cubes for a hearty and meaty twist. 
• Potato, tomato, and carrot ABC soup: Add 1 medium chopped potato to the simmering soup with the softened carrots and fire roasted tomatoes for extra heartiness.  
• Spicy kick: Add smoked paprika, red pepper flakes, or cayenne pepper for a slight kick of heat, if you like. 

Interested in other meatless soups? Give our Easy Pear Potato Soup, White Bean and Kale Soup, or Butternut Squash Rosemary Soup a try. You won’t regret it!

More veggie-loaded dinners you may want to try:

• Vegetarian Lasagna Roll-Ups
• Orange Basil Tomato Soup
• Vegetarian Sweet Potato Black Bean Chili
• Zucchini Galette Recipe

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ABC Soup

Savor deep, smoky flavor from fire-roasted tomatoes in this one-pot ABC soup. Ready in 30 mins with playful alphabet pasta, it’s the easy, healthy meal your family will love.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 133kcal

Author Sandy Coughlin

Equipment

• Dutch Oven

Ingredients

• 1 Tbsp olive oil
• 1 white onion diced
• 3 stalks celery diced
• 1 cup carrots diced
• 3 garlic cloves minced
• 1 tsp salt
• 1 tsp dried thyme
• 1 Tbsp Italian seasoning
• ¼ tsp black cracked pepper
• 1 28 oz can fire roasted diced tomatoes
• 1 6 oz can tomato paste
• 1 bay leaf
• 8 cups vegetable broth or beef or chicken or bone broth
• 1 cup alphabet pasta
• 1 16 oz frozen mixed vegetables peas, carrots, corn
• 2 tsp maple syrup

Instructions

• Sauté the onions, celery, and carrots in a large pot with oil over medium heat until soft – about 5 minutes.
• Add the pressed garlic and stir for 1 minute.
• Add the seasoning and sauté for another minute.
• Add the fire roasted tomatoes, tomato paste, bay leaf, and broth into the pot and bring to a simmer.
• Add 1 cup of uncooked alphabet pasta.
• Bring the mixture to a boil, then simmer and continue to cook on low heat for 15-25 minutes or until the pasta becomes soft and cooked through. Stir frequently to prevent the pasta from sticking to the bottom of the pot and burning.
• Add the frozen vegetables and stir in 2 teaspoons of maple syrup.
• Return the soup to a simmer and continue to cook for another 3-5 minutes.
• Top each bowl of soup with a little freshly grated Parmesan cheese and enjoy alongside hot crunchy bread!

Video

Notes

Sandy’s tips and substitutions:

• Storage: Store leftover ABC soup in an airtight container in the fridge for up to 5-7 days. Reheat in a pot over medium heat until warm. You can add broth to the leftover soup as it reheats since the pasta tends to soak up some of the liquid as the soup sits in the fridge.    
• Freezer: Once completely cool, store this soup in the freezer for up to 3 months, either in an airtight container or individual portions in freezer-safe bags. Thaw overnight in the fridge and reheat to serve.
• Make-ahead: Assemble and cook the soup without the pasta. When ready to serve, boil the pasta separately from the pot of reheated soup and mix it in just before serving for the best texture. 

Nutrition

Calories: 133kcal | Carbohydrates: 29g | Protein: 4g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Sodium: 1919mg | Potassium: 496mg | Fiber: 3g | Sugar: 10g | Vitamin A: 4783IU | Vitamin C: 10mg | Calcium: 53mg | Iron: 2mg

The post ABC Soup appeared first on Reluctant Entertainer.

The holidays should be about spending as much time with friends and family, not endlessly slaving away in the kitchen. That’s why I love simple recipes like this fruit salad – it’s a stunning salad that can be whipped up with minimal effort, making it a last-minute lifesaver for holiday entertaining. 

The post Holiday Fruit Salad appeared first on Reluctant Entertainer.

Once assembled, the entire dish is covered with a final blanket of Parmigiano-Reggiano and baked until the top transforms into a golden, irresistible crust. As it bubbles in the oven, the seasoned egg custard – infused with mustard powder, a hint of cayenne, and Worcestershire sauce – permeates every layer, delivering deep, savory complexity in each bite.

Serve it immediately for the ultimate hot and gooey experience. It’s perfect as a comforting side dish or a scrumptious vegetarian main meal that’ll serve a crowd. 

The post No Roux Mac and Cheese appeared first on Reluctant Entertainer.

The real magic lies in the homemade Alfredo sauce, a simple blend of heavy whipping cream, butter, and Parmesan that creates a far more luxurious texture and rich flavor than any jar could. Its savory depth is enhanced with a hint of steak seasoning, a strategic choice that perfectly bridges the creamy sauce to the hearty ground beef.

The post Spaghetti with Alfredo appeared first on Reluctant Entertainer.

I just love how simple this cinnamon roll apple pie recipe is! By starting with a can of cinnamon rolls, you get a perfect, no-fuss dough without any of the mixing or rising time, similar to these Cinnamon Cruffins. This clever shortcut keeps the ingredient list short and the mess to an absolute minimum. Best of all, the assembly is so straightforward and fun that it’s the perfect task to get the kids involved in the kitchen.

The post Cinnamon Roll Apple Pies appeared first on Reluctant Entertainer.

The secret to these scrumptious apple cider muffins lies in the process of reducing apple cider into a flavorful syrup, which gives the muffins a deep, moist, and distinctly fall twist. This liquid is then folded into a standard muffin batter warmly spiced with cinnamon, cardamom, and nutmeg for that classic cozy flavor. 

For a delightful extra crunch, you can easily stir a handful of chopped walnuts or pecans into the batter just before baking. Once baked, the muffins are brushed with butter and rolled in a simple cinnamon-sugar topping with lemon zest that cuts through the richness. 

The post Apple Cider Muffins appeared first on Reluctant Entertainer.

The key to these charcuterie nachos is to start with sturdy, kettle-cooked potato chips which support the generous layers of toppings without getting soggy. While I love presenting these Italian nachos on a large serving platter, they also make a fantastic centerpiece on a big board.

Surround them with other spooky finger foods, like these Jalapeno Popper Mummies, for a monstrously delicious feast that will keep your guests coming back for more. 

What are Italian nachos?

These Italian nachos are a creative and delicious holiday snack or appetizer – perfect for your Halloween parties and other social gatherings! They start with a base of sturdy, cheesy potato chips and then get loaded with Italian meats (like salami and prosciutto), rich burrata cheese, onion jam, and olives. 

A final drizzle of hot honey, a sprinkle of very finely grated Parmesan and fresh basil create a perfect balance of sweet, spicy, and savory flavors in every bite that’s truly irresistible!

Ingredients needed to make this Italian nachos recipe

• Potato chips: We use 1 pound of Kettle Black Pink Salt potato chips which are sturdy enough to withstand the heat from the oven and the weight of the toppings. 
• Grated mixed cheese: We enjoy a mix of Monterey Jack and Cheddar cheeses. A pack of finely shredded 4-cheese Mexican blend always has a great variety of cheese!
• Salami: A combination of pepper coated dry salami (thinly sliced) and Italian dry salami (cut into triangles). 
• Prosciutto: Thinly sliced and added in little clumps.
• Pitted mixed olives: Drained and chopped. We use the Delallo brand, but you could use a different brand. 
• Caramelized onion jam: We buy the Davina brand. It’s also possible to use this homemade Bacon Onion Jam.  
• Burrata with Black Truffles: We buy the Bel Gioioso brand. 
• Fresh basil: Finely chopped and sprinkled lightly over the assembled nachos just before serving.  
• Hot honey: Drizzled over the top of the assembled charcuterie nachos. We love to use Mike’s Hot Honey. Regular honey can be used if you don’t enjoy honey infused with chilies. 
• Parmesan cheese: Finely grated over the nachos just before serving. 

How do you make Italian nachos? 

Prepare the cheesy chip base:

1. Preheat the oven to BROIL and move the rack to the top position.
2. Spread out the chips on a large baking tray or oven-proof large plate.
3. Sprinkle with the finely shredded mixed cheese. 
4. Place the tray of chips in the oven and broil on high until the cheese is melted, about 30 seconds to 1 minute. Stand there and WATCH that the chips do not burn.

Add the toppings:

1. Remove the tray from the oven and layer the salami and prosciutto on top of the chips. 
2. Next, distribute the chopped olives.

1. Add spoonful’s of the jam, spreading it a little (without breaking any chips).
2. Drain the burrata and then break the ball into small pieces, spreading it on top of the nachos.

Garnish and serve:

1. Drizzle the hot honey over the top of the nachos and finely grate the Parmesan over. 
2. Sprinkle the charcuterie nachos with freshly chopped basil and enjoy!

Serving

Once assembled, serve these charcuterie nachos immediately for the best flavor and texture. 

Serve them as is for a delicious holiday party snack or appetizer, or add them to a charcuterie board, surrounded by sliced apples, clumps of grapes, hot peppers, sliced pears, toasted or candied nuts, and anything else that you love to snack on! 

Check out this Fall Charcuterie Board and Thanksgiving Charcuterie Board for more ideas of the types of finger foods you can add to your board. 

Get the party started with refreshing cocktails served alongside your favorite holiday snacks and appetizers, such asCranberry Kir Royale Holiday Drink, Pear Martini Cocktail, or Holiday Sangria. 

Sandy’s tips and substitutions:

• Avoid an overly soggy topping: Make sure to properly drain your olives and burrata. If you don’t, excess liquid can create a soggy topping which will quickly soften the crunchy Kettle chips. 
• Storage: These Italian nachos are meant to be eaten immediately as the crunchy chips will quickly soften from the moist toppings. Leftover fresh toppings should be stored in separate airtight containers in the fridge and used up within 1-2 days.  
• Type of chips: It’s important to use sturdy potato chips when making classic nachos so that they retain their structure under the weight of the toppings and can withstand some heat from the oven. We buy a big bag at Costco.
• Switch up the toppings: Add your favorite toppings to these charcuterie nachos. Crispy pieces of bacon, sliced or diced red bell peppers, shredded mozzarella, halved cherry tomatoes, and red onion are all great options. 

• When serving on a charcuterie board: When serving these Italian nachos on a charcuterie board, we like to position a potholder in the center of a board and place the prepared nachos on top of the potholder to prevent any damage to the board. 
• For added convenience: Buy the Beretta Antipasto pack from Costco. It has 3 types of salami with prosciutto which is likely to also save you money compared to buying these individually. 
• Double the recipe for a large party!

More nacho ideas you’ll love for entertaining

• Strawberry Vegetarian Nachos
• The Best Nacho Recipe
• Game Night Baked Nacho Board
• Banana Split Honeycrisp Apple Nachos

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Italian Nachos

Make these spooktacular Italian Nachos in less than 10 minutes, served on a large platter or big board as an easy and delicious holiday appetizer!

Course Appetizer

Cuisine Italian

Prep Time 9 minutes minutes

Cook Time 1 minute minute

Total Time 10 minutes minutes

Servings 10

Calories 467kcal

Author Sandy Coughlin

Equipment

• large platter that is oven proof

Ingredients

• 1 pound Bag of Kettle Black Pink Salt Potato Chips sturdy chips
• 1 cup finely grated mixed cheese we use a mix of Monterey Jack and Cheddar cheeses
• 4 oz Pepper coated dry salami thinly sliced
• 4 oz Italian dry salami cut in triangles
• 4 oz Prosciutto thinly sliced, added in little clumps
• ½ cup pitted mixed olives chopped (we use Delallo brand), drained
• 4 oz Caramelized onion jam we buy Davina brand
• 4 oz Burrata with Black Truffles we buy Bel Gioioso brand
• A handful of fresh basil finely chopped
• Hot honey we use Mike’s Hot Honey
• 3 Tbsp Parmesan cheese finely grated

Instructions

• Preheat oven to BROIL. Move the rack up to the top position.
• On a large baking tray or oven-proof large plate, spread out the Kettle chips to make a base for the nachos. Make sure the chips are sturdy!
• Sprinkle with the finely shredded mixed cheese. Place in the oven and broil on high until the cheese is melted, about 30 seconds to 1 minute.
• Remove from the oven and layer on top of the chips, the salami and prosciutto. Next, distribute the chopped olives.
• Add small spoonfuls of the Caramelized Onion Jam, spreading it a little (without breaking any chips).
• Drain the burrata and then tear the ball into small pieces, spreading it on top of the nachos.
• Drizzle the hot honey over the top of the nachos and grate fresh Parmesan cheese on top (the finer the better).
• Sprinkle with fresh chopped basil.
• Serve and enjoy!

Nutrition

Calories: 467kcal | Carbohydrates: 25g | Protein: 15g | Fat: 35g | Saturated Fat: 10g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 16g | Trans Fat: 0.04g | Cholesterol: 45mg | Sodium: 1024mg | Potassium: 666mg | Fiber: 2g | Sugar: 0.3g | Vitamin A: 209IU | Vitamin C: 10mg | Calcium: 179mg | Iron: 1mg

The post Italian Nachos appeared first on Reluctant Entertainer.

This recipe allows you the flexibility to choose your preferred cooking method. For a truly hands-off approach, slow-cooking this chicken chili lets you set it and forget it, resulting in a meal that’s ready and waiting for you at the end of the day. If you’re short on time, the stovetop method delivers the same incredible flavor in under an hour, making it perfect for a quick yet impressive weeknight dinner.

The cream cheese makes this chili extra comforting, soothing the spicy bite of chili powder and green peppers, while the chopped (or shredded) rotisserie chicken adds convenience to the preparation and a lighter version for those who don’t want a heavy meal. 

The post White Chicken Chili appeared first on Reluctant Entertainer.

It’s fall season again, and that means anything “pumpkin” is fair game for the menu, including this one-pot creamy Italian sausage pasta! This dish is loaded with all sorts of rich and comforting ingredients – ground sausage, cream cheese, pumpkin pie filling, melted cheese, and tender pasta. 

This pasta with pumpkin sauce recipe is the savory dinner upgrade your pumpkin cravings deserve. Creamy Italian sausage is enveloped in a luxuriously spiced sauce, where the subtle sweetness of pumpkin pie filling beautifully balances rich beef bouillon and sharp asiago. It’s a surprisingly sophisticated and comforting fall dish that proves pumpkin pie filling’s place at the dinner table.

The post Creamy Italian Sausage Pasta (with Pumpkin Sauce) appeared first on Reluctant Entertainer.