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Asian Chopped Salad with Sesame Soy Dressing

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Asian Chopped Salad with Sesame Soy Dressing

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Italian Chicken, Green Beans, and Potatoes

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Italian Chicken, Green Beans, and Potatoes

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Filled with tender ground beef, flavorful veggies, and just-right seasonings, this Crockpot Hamburger Soup recipe is a hearty, healthy meal you'll want to add to your menu! This is an easy make-ahead, freezer-to-slow cooker recipe that's also gluten-free, dairy-free, and a Whole30 hamburger vegetable soup that thousands have loved.

This recipe was originally published April 14, 2020; Updated February 25, 2022.
Yes, We Have a Cookbook!

Hamburger Soup Recipe packed with veggies

This easy crockpot hamburger soup features a variety of starchy and non-starchy veggies. Add in broth, seasonings, and tender chunks of ground beef and you've got a hearty, thick, and healthy slow cooker hamburger soup to share. Thousands have loved this recipe for its great taste and good nutrition. Each serving provides an incredible 3-4 servings of vegetables, 7 grams of fiber, and 24 grams of protein. See below for the complete nutritional information and calories per serving.

Ingredients to Make Crockpot Hamburger Soup

This is a versatile crockpot hamburger vegetable soup recipe. Feel free to change up the veggies with what you have on hand.

Lean ground beef - you can substitute ground bison, ground turkey, or ground chicken

Sweet potato and Yukon gold potatoes - we really like the combination of sweet and Yukon potatoes, but if you wish to use only one, that is just fine

Yellow onion - a white onion will also work

Green bell pepper - use any color of sweet bell pepper

Garlic clove

Canned fire-roasted diced tomatoes - while the fire-roasted diced tomatoes add more flavor, you can certainly use regular (crushed, petite, diced) canned tomatoes, if that's what you have on hand

Tomato paste - this helps make the soup nice and thick

Beef broth - you could also use chicken, turkey, or vegetable broth

Italian seasoning

Salt and pepper

Fresh green beans - frozen green beans could also work; add them to the slow cooker at the end of cooking

Kale - an optional ingredient, but we love the texture it adds to this hamburger soup recipe; you could also use spinach

This easy crock pot recipe is so versatile, so feel free to throw in any other veggies you have on hand, such as peas, corn, or russet potatoes. Or seasoning with your favorite spices, such as dried basil, oregano, or parsley. You could even stir in a favorite pasta at the end, if you'd like, such as macaroni or penne.

How to make Healthy Hamburger Soup

This is a simple, comforting food, crock pot hamburger soup that cooks away while you go on with your busy day. To make it, simply brown the beef with the onion, green pepper, and garlic in a skillet on the stove top. Chop the remainder of the the veggies and add everything except to the slow cooker, except for the green beans and kale. Set the slow cooker to the low setting and cook for 8 hours (or set on the high heat setting and cook for 4 hours). When you have one hour of cooking time left, stir in the kale and green beans. Top with a sprinkle of Parmesan cheese and serve with crackers or crusty bread, or just the way it is, hearty and warm!

Can I make This Hamburger Soup in the Instant Pot?

You can! Here are the easy steps to make this Crockpot Hamburger Soup in an Instant Pot instead of a slow cooker.

1. Select 'Sauté' on the Instant Pot and add the oil. Once the oil is hot, add ground beef, garlic, onions, and bell pepper, sauté for 5-7 minutes or until meat is cooked and no longer pink.

2. Add the remaining of the ingredients, except for the kale. Lock the lid into place and flip valve to sealing position.

3. Select high pressure cooking and set to 12 minutes. When the cook time is up, allow for 5-7 minutes of natural pressure release before flipping the valve to the venting position to release any remaining pressure.

4. Remove the lid. Turn the Instant Pot to the Sauté function and stir in the kale. Continue to cook until kale is tender, 3-5 minutes more.

Healthy Hamburger Soup is Meal prep and freezer-friendly

Here at The Real Food Dietitians, we love recipes that can be prepped ahead and even frozen to make later when you really need it. And we know you love this kind of recipe, too! This Crockpot Hamburger Soup recipe is one that you can made ahead of time in several ways:

Make-ahead and freeze: If you want to have an easy thaw-and-reheat soup on hand for the weeks or months to come, simply prepare this hamburger soup recipe from start to finish. Pour it into one or two 9×13-inch baking dishes and place in the refrigerator overnight to cool. Then, transfer into a large freezer-safe bag or divide individual portions into small freezer-safe bags. Freezer for up to

Freezer-to-slow cooker method: Cook the ground beef, onions, green pepper, and garlic as instructed in Step 1; let cool slightly then transfer to a large freezer-safe bag. Add the remaining ingredients to the bag (except for the broth, green beans, and kale). Seal and freeze for up to 3 months. When ready to cook, let the bag thaw overnight in the refrigerator. Dump the contents of the bag into a slow cooker and add the broth; cook as directed, adding the green beans and kale near the end of cooking time.

Prep ingredients to cook later: If you want to make this recipe in the next few days, you can set yourself up for mealtime success by prepping many of the ingredients ahead of time. Star by browning the ground beef, onion, green pepper, and garlic. Let this mixture cool and store in a covered container in the fridge. Separately, you can chop the potatoes, carrots, and celery and store those in a different container in the fridge. Finally, prep the green beans and kale, and store those in another container in the fridge. When it comes time to make the recipe, add the ground beef mixture, potatoes, carrots, celery, broth, tomatoes, tomato paste, broth, and seasonings. Complete the recipe as written, adding the green beans and kale during the last hour of cooking.

How Crockpot Hamburger Soup Fits in Special Diets

Not only is this soup hearty and delicious, but it is also a great choice when feeding people who have food allergies or certain dietary restrictions.

Gluten-free: This soup contains no wheat flour thickeners or ingredients that contain gluten, so it is a naturally gluten-free and grain-free hamburger soup

Dairy-free: Our crockpot hamburger soup doesn't contain any butter, cheese, or milk, and is naturally dairy free

Soy-free: We don't use any soy-containing flavorings in the soup, so it is a soy-free soup recipe

Paleo: This hamburger soup is Paleo friendly

Whole30: Without any grains or added sugars, this is a Whole30 hamburger and vegetable soup recipe

Nut-free: This soup does not contain any nuts

How to reheat Hamburger Soup from frozen

Follow these basic steps to thaw and reheat your frozen Hamburger Soup recipe.

1. Thaw the container of frozen soup a warm water bath in the sink. Once it starts to soften, transfer the soup to a pot on the stovetop or a microwave-safe bowl.

2. On the stovetop, heat the hamburger soup over low to medium heat. Stir occasionally, bring to a boil, then remove from heat and serve.

3. In the microwave, set microwave on low setting and microwave the soup for 5 minutes. After the 5 minutes, microwave in 1-minute increments until the soup is hot.

More 5-Star Crockpot Soups

See All Soups & Chilis

Nutritious ingredients in Crockpot Hamburger Soup

This slow cooker hamburger soup recipe is chock full of nutritious ingredients that provide high quality protein, fiber, vitamins, minerals, and antioxidants. Look for these nutrition all-stars:

ground beef - a budget-friendly ingredient that provides high-quality protein in every bite

sweet potato - a great source of vitamins and fiber, and also helps promote gut health

carrots - a good source of fiber and nutrients that support bones and eyes

fire-roasted tomatoes - fire-roasting increases the lycopene content in tomatoes, a powerful antioxidant that can support everything from skin health to acute pain

green beans - a great source of folate and vitamin K to support pregnancy, as well as bone health and mental health

kale - an extremely nutrient-dense veggie with fiber to support gut health

This nutritious soup is perfect for making and sharing with someone who could use a good, comforting, home-cooked meal. Think of new parents, a sick friend, a family member in a tough season of life, or a grandparent who needs an easy meal. Prep the ingredients for them so they can add to a slow cooker later, or make the entire recipe, start-to-finish. However you share this crockpot hamburger soup, it will be appreciated and nourish someone you love from the inside out.

This soup delivers nourishment and great taste in every bite. Combine a variety of delicious veggies with ground beef, fire-roasted tomatoes, broth, and perfect seasonings for a healthy comfort soup that has been loved by thousands.

© The Real Food Dietitians

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Crockpot Hamburger Soup Recipe (Freezer Friendly)

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Filled with tender ground beef, flavorful veggies, and just-right seasonings, this Crockpot Hamburger Soup recipe is a hearty, healthy meal you'll want to add to your menu! This is an easy make-ahead, freezer-to-slow cooker recipe that's also gluten-free, dairy-free, and a Whole30 hamburger vegetable soup that thousands have loved.

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This Low Carb Shepherd's Pie is classic, cozy comfort food for cold winter days! It's Whole30 compliant, dairy free, keto friendly and kid approved. A flavorful, hearty ground meat and veggie mixture is topped with creamy mashed cauliflower and baked until golden brown and bubbling.
I'm so excited to finally share a low carb version of classic Shepherd's Pie!

I have a delicious Whole30 compliant Shepherd's Pie on this site from a few years ago that uses mashed potatoes for the topping. Obviously, with the potatoes, it's far from low carb!

I've since discovered my loooove for cauliflower and all it's possibilities. From bacon and roasted garlic mashed "potatoes" to breakfast fried rice, it's awesome at recreating the textures we love while keeping the carb count low.

For this Shepherd's Pie, I also have a few options to make it even lower in carbs by swapping out a couple of the filling ingredients as well as the potatoes.

What You Need to Make Low Carb Shepherd's Pie

I separated the ingredients into what you need for the topping and filling. Here's everything you'll need to prepare the Shepherd's Pie:

1 large head cauliflower, cut into florets, or about 24 oz frozen florets

garlic

full fat coconut milk

nutritional yeast (for flavor, optional)

sea salt and black pepper

Topping: Filling:
How To Make Low Carb Shepherd's Pie

Make the cauliflower puree first.Steam the cauliflower and garlic until soft (you can do this in the microwave as well).Place the softened cauliflower and garlic in the bowl of a food processor or blender and add the remaining ingredients. Blend or process until nice and smooth, stopping to scrape down the sides as needed for a creamy puree. Once smooth, set aside.

Preheat your oven to 375° F. Heat a deep oven proof skillet to medium high and add the ghee.Crumble in the lamb and sprinkle with sea salt and pepper. Brown the lamb, breaking up lumps as it cooks.Use a slotted spoon to remove it from the skillet to a plate and set aside.

Adjust heat to medium and add the carrots to skillet, stir to coat and cook about 2 minutes, then add onions and cook until softened. Add garlic herbs and sprinkle veggies with sea salt and pepper, stir and cook another two minutes.

Add the broth and tomato paste to the skillet, stir to combine, then return beef to skillet and add in the peas, stir and simmer for 2 minutes or so to thicken the sauce and blend flavors.

Spread all the mashed cauliflower over the beef mixture and use a spoon or spatula to smooth the top. Sprinkle with parsley, then place skillet on a large baking sheet (to catch any bubbling sauce) and bake in the preheated oven for about 20-25 minutes, until sauce is bubbling and top begins to turn golden brown.

Remove from oven, allow to sit about 10 minutes before serving hot. Enjoy!

Tips for Making Cauliflower Puree in a Blender or Food Processor

To get the cauliflower puree nice and smooth, I recommend using either a food processor or large high speed blender, like a Vitamix.

The liquid ingredients (coconut milk and ghee) will help the cauliflower blend easily, but you will still need to stop the blender or processor to stir and scrape down the sides periodically.

If your blender gets "stuck", try adding just a tablespoon or more of water to get things moving. Just make sure not to add too much extra liquid to keep the topping thick and creamy.

Lower-Carb Options for the Veggies

If you want to keep the filling very low in carbs, you can substitute in shredded Brussels sprouts for the carrots, and chopped green beans for the peas. You can also reduce the tomato paste to just 1 tablespoon to lower the sugar.

Or, keep the carrots and use the green beans instead of peas. You can also add in broccoli instead of peas and peppers instead of carrots. The options are endless and ou can really use whatever veggies you want.

I hope you're ready for a delicious low carb version of a classic favorite meal for the colder months! Grab your favorite skillet and your blender because it's time to cook - let's go!

Low Carb Shepherd's Pie {Whole30}

Want More Low Carb + Whole30 Recipes? Try One of These!
Lemon Chicken Piccata Creamy Tuscan Chicken Chicken Pot Pie Soup with Low Carb Biscuits French Onion Chicken Spinach Artichoke Salmon Note: This post contains affiliate links. This means that if you click on a link and make a purchase, I will receive a small commission at no cost to you. Thank you for supporting Paleo Running Momma!

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This Low Carb Shepherd's Pie is classic, cozy comfort food for cold winter days! It's Whole30 compliant, dairy free, keto friendly and kid approved. A flavorful, hearty ground meat and veggie mixture is topped with creamy mashed cauliflower and baked until golden brown and bubbling.

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Harvest Hash with Bacon and Apple Vinaigrette {Paleo, Whole30} -

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This harvest sweet potato hash has loads of oasted veggies, apples, bacon, pecans and raisins. Paleo and Whole30.

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Slow Cooker French Wine and Mustard Chicken

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Slow Cooker French Wine and Mustard Chicken

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This post may contain affiliate links, please see our privacy policy for details.

Slow Cooker French Wine and Mustard Chicken...turning a classic French recipe into an easy slow cooker meal using white wine, creamy Dijon mustard, fresh herbs, and parmesan cheese. And I even added in some vibrant kale for veggies and color. This slow-cooked chicken dinner is a hearty and delicious meal to come home to at the end of a busy day. And the best part? It's the easiest dinner to prepare. Serve with creamy mashed potatoes, steamed rice, or enjoy over buttery egg noodles. You simply can't go wrong with a dinner like this French-inspired mustard chicken. Bonus? You can also make this in the Instant Pot or on the stove-top.

Breaking out a slow cooker recipe today and it's not even October...sorry, but then not really. Because I'm pretty sure that most of us are about ready for a slow cooker recipe. Am I right?

This is one of those dishes that I've been wanting to make for the longest time now. But I wanted to hold off until the autumn days started to set in. It's creamy, herby, a touch buttery, and has the BEST flavor. I never thought I was one to enjoy mustard, but that all changed a few years ago when I made this easy skillet coq au Riesling.

Mustard, when used properly can be such a delicious addition to so many dishes. I've yet to learn to love it as more of a dip. But every time fall rolls around I love using mustard to make creamy, savory sauces with fresh herbs.

It's such a cozy combo with so much flavor. And that's where this slow cooker chicken comes into play.

Sometime over the summer, I had the idea for this dish. But again I knew this felt like more of a fall recipe. So I wrote it down on our editorial calendar as a recipe to share on this very day. I often do this when I come up with an idea months in advance so I don't completely forget it. Sometimes I never end up creating the recipe, because when I look at it again, I'm not as excited. But then sometimes I go look at the calendar in prep for cooking days and quickly become excited to finally test out the recipe. That was the case with this chicken. And when I finally tested out the recipe, I was so happy with how it turned out.

What I love so much about this slow cooker chicken is just how easy it is to make.

The first step is to mix up the creamy mustard sauce. It's a mix of dry white wine, milk, both Dijon mustard and grainy Dijon mustard, shallots, and garlic. Very classic to a French-style cream sauce, and so delicious.

Since I was using a mix of skin on and skin off boneless chicken breasts, I wanted to sear the chicken with fresh thyme and sage before adding it to the slow cooker. Searing skin on chicken not only leaves you with a golden, crisp skin, but the fat that cooks out of the skin while searing really adds so much flavor. You can, of course, skip this step, but I do recommend it if you want extra delicious and flavorful chicken.

Also, my slow cooker does not have a searing function, but if yours does, you can then just sear the chicken right in your slow cooker.

Once the chicken has been seared, add it to the slow cooker along with the creamy mustard sauce. Add a little pat of butter, cover, and cook low and slow until the chicken is extra tender and almost falling apart.

As I mentioned above, I really wanted to incorporate a vegetable into this chicken. I went back and forth between a few different vegetables. But in the end, I settled on kale, adding it in towards the end of cooking. The kale perfectly melts into the sauce and adds just the right amount of flavor and texture.

We all really enjoyed it, but we all love kale over here! You could also use chopped broccoli or cauliflower, which I think would be equally great.

To serve, I love to spoon the chicken and creamy sauce over mashed potatoes or brown rice pilaf. I think mashed cauliflower would be incredibly delicious too. Or go the old school route with buttered egg noodles. Any of these will be so delicious, so take your pick!

And that's it's. The simplest dinner, great for any night of the week...hearty, creamy, and so freaking good!

PS. I know my cozy recipes are coming to you a little on the early side. BUT I hope all you planners out there really enjoy this recipe. Never hurts to plan your autumn dinners ahead of time!

If you make this Slow Cooker French Wine and Mustard Chicken be sure to leave a comment and/or give this recipe a rating! Above all, I love to hear from you guys and always do my best to respond to each and every comment. And of course, if you do make this recipe, don't forget to tag me on Instagram! Looking through the photos of recipes you all have made is my favorite!

Slow Cooker French Wine and Mustard Chicken.

Nutritional information is only an estimate. The accuracy of the nutritional information for any recipe on this site is not guaranteed.
Watch The How To Video:

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Slow Cooker French Wine and Mustard Chicken.

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This post may contain affiliate links, please see our privacy policy for details. Slow Cooker French Wine and Mustard Chicken...turning a classic French recipe into an easy slow cooker meal using white wine, creamy Dijon mustard, fresh herbs, and parmesan cheese. And I even added in some vibrant kale for veggies and color.

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Zucchini Zoodles with Sausage and Tomato Sauce

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Zucchini Zoodles with Sausage and Tomato Sauce

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This was so tasty and easy!!

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Meatballs with Sriracha and Curried Cabbage

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Meatballs with Sriracha and Curried Cabbage

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This was really good! I would have made burgers instead of meatballs to keep the meat moister. This makes a lot of sauce. I would half it.

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Didn't turn out very crispy, but they were tasty

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Tasty! Easy!

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Salsa Verde Salmon with Tomatoes and Brown Rice

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Salsa Verde Salmon with Tomatoes and Brown Rice

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This sauce was awesome! I'd definitely use it for other things!

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Meatloaf Muffins with Mashed Cauliflower Frosting

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Meatloaf Muffins with Mashed Cauliflower Frosting

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Tasty!

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Sun Dried Tomato and Olive Chicken with Spinach

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Sun Dried Tomato and Olive Chicken with Spinach

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This was delicious! Did not fit in one pan

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These were good! The cauliflower makes it a little less tasty, but worth it for the healthiness!

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These were awesome!!

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Pressure Coker Chicken Taco Stuffed Sweet Potato

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Pressure Coker Chicken Taco Stuffed Sweet Potato

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Tasty!

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I made this more into a bowl, but it was DELICIOUS

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One Pan Steak and Potatoes with Chive Butter Sauce

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One Pan Steak and Potatoes with Chive Butter Sauce

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Again, tasty and easy! I would use less olive oil than I thought!

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Italian Chicken, Green Beans, and Potatoes

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Italian Chicken, Green Beans, and Potatoes

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You need more than one package of cauliflower rise for a package of ground beef

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The ingredients list doesn't include yogurt, which you need, but this was very good! I used frozen corn and it was just as tasty.

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These needed longer to boil and didn't get crispy

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Black beans, sweet potato, and egg salad

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Black beans, sweet potato, and egg salad

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One of our best recipes

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but with shrimp

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Massaman curry is an extremely popular Thai curry that we love to make at home. Our prawn massaman curry is a quick and easy alternative to a takeaway, plus it has than 500 calories.

Step 1

Cook the massaman paste in the thick bit of the coconut milk for a few minutes until it becomes fragrant. Add the rest of the coconut milk and simmer for a minute. Add the potatoes, cinnamon, cardamom and simmer for 15-20 minutes until the potatoes are tender.

Step 2

Add the prawns, sugar, lime juice and fish sauce, and cook for 3-4 minutes until the prawns are just cooked and pink.

Step 3

Serve the curry sprinkled with lime wedges, peanuts (if using), chilli and basil.

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Massaman curry is an extremely popular Thai curry that we love to make at home. Our prawn massaman curry is a quick and easy alternative to a takeaway, plus it has than 500 calories. Step 1 Cook the massaman paste in the thick bit of the coconut milk for a few minutes until it becomes fragrant.

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Healthy, easy and delicious! One-Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven for less than 30 minutes. The perfect weeknight meal!

One pan, a cutting board, and a knife is all you need. You're welcome!

We love healthy meals that our quick and easy! Who says eating healthy is hard or boring? This One-Pan Balsamic Chicken Veggie Bake is proof that eating healthy can be easy AND delicious! Best of all, clean-up is quick with this recipe because all you need to prepare this meal, aside from the ingredients and an oven, is a pan, a cutting board, and a knife.

Big on flavor but short on ingredients.

We're committed to sticking to our word by sharing with you recipes that are big on flavor and short on ingredients so that you can spend less time in the kitchen and more time doing the things you love. Our One-Pan Balsamic Chicken Veggie Bake is made with just 10 ingredients (not including the oil, salt and pepper). Ingredients that can easily be found at most grocery stores year round.

A perfectly-balanced meal containing a healthy source of proteins, fats and carbs! Yeah!

This recipe is whole30-friendly, grain-free, gluten-free and dairy-free.

One-Pan Balsamic Chicken Veggie Bake - a healthy, quick & easy weeknight meal. @whole30 friendly Click To Tweet

A bit about the recipe.
First step of the recipe is to marinate the chicken.
For more flavorful chicken, first make the balsamic sauce for marinating the chicken. While the chicken is marinating, you can then prep and chop the veggies. You can even marinate the chicken longer if you wish - a few hours or overnight. If time is not in your favor, no worries, just follow the directions as written.

The key to one-pan recipes is to find a combination of ingredients that not only taste good together but also have similar cooking times. You want all of contents of the pan to come out of the oven at the same time, cooked to perfection. Here are a few pointers to make it happen with this One-Pan Balsamic Chicken Veggie Bake recipe:

For more tender carrots, cut into skinny sticks. With this recipe, the carrots will take the longest too cook. So if you prefer cooked carrots to be very tender with no crunch, cut them into skinny sticks. If you prefer cooked carrots to have a slight crunch, cut them into the size of sticks as shown in the photos.

Add the tomatoes 10 minutes into the baking time. Grape tomatoes have a quick cook time. So adding the tomatoes well into the baking time will help to avoid overcooked, mushy tomatoes.

Give this recipe a try and let us know what you think!

And if you love this recipe, you can try more of our favorite one-dish recipes here.

Hungry for More? Subscribe to get our newsletter delivered straight to your inbox! And be sure to stay in touch on Facebook, Twitter, Pinterest and Instagram for all of the latest updates.

Are you a fan of one-pan recipes? If so, let us know in the comments below!
This post contains affiliate links, which means we receive a percentage of the sale if you use the link to make your purchase. This does not change the price of the product. This income directly offsets the cost of web hosting and maintenance so we greatly appreciate your support.

About Stacie Hassing

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One-Pan Balsamic Chicken Veggie Bake - The Real Food Dietitians

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Healthy, easy and delicious! One-Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven for less than 30 minutes. The perfect weeknight meal! One pan, a cutting board, and a knife is all you need. You're welcome! We love healthy meals that our quick and easy!

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fANNEtastic food | Registered Dietitian Blog | Recipes + Healthy Living + Fitness

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One of our new favorite recipes that I've been making a lot recently is a baked salmon with lemon mustard dill sauce. It's absolutely delicious as well as super fast and easy, so I wanted to be sure to share the full recipe so you guys can enjoy it yourselves!

This is one of our new go-to weeknight meals because it's really simple to make. Matt loves it, too, which says a lot since he's not a huge salmon guy!

I first found out about this meal idea from my mom, who stumbled upon this similar recipe online. She tweaked it and used plain yogurt in place of the sour cream, but otherwise followed the recipe. When she made it for us awhile ago we loved it so much I have made it a few times since, but with additional tweaks, like lemon juice in the sauce as well as the marinade, nixing the pinch of sugar and olive oil in the sauce, using all dijon mustard vs. whole grain mustard, tweaking the quantities of the juice/dill/olive oil, etc. After making the recipe a few times I came up with what I thought was the perfect combination, so it was officially time to share. :)

This is a great recipe to serve guests because you marinate the salmon beforehand and can prep the sauce beforehand, too, so all you have to do is pop the salmon in the oven when the time comes! Easy - and three cheers for more time socializing and less time cooking.

MY OTHER RECIPES

The salmon is marinated in a simple mixture of lemon juice, olive oil, and dill. You can add a little salt and pepper to taste if you like too! Refrigerate it, letting the marinade soak in, for at least 30 minutes (or up to about 6 hours). While you're making the marinade, go ahead and throw together your sauce, too, since it uses similar ingredients: lemon juice and dill, with the addition of dijon mustard and plain whole milk yogurt (Greek or regular - depends how thick you want the sauce to be).

When you're getting ready to eat, all that's left is to pop the salmon out of the fridge, throw it in a baking dish, and bake for 10 to 15 minutes at 400 degrees F.

I usually serve the salmon with a veggie side dish (try my garlic herb roasted veggies or lemon garlic string beans - or you can do a simple steamed veggie) and brown rice, which soaks up the sauce beautifully. Yum!

Lemon + dill + salmon = perfect combination, as far as I'm concerned. I hope you guys will give this easy and yummy recipe a try - let me know how you like it! :)

by Anne @ fANNEtastic food

Love fish/seafood? Here are some other fast weeknight meals to try:

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Baked Salmon with Lemon Mustard Dill Sauce Recipe

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One of our new favorite recipes that I've been making a lot recently is a baked salmon with lemon mustard dill sauce . It's absolutely delicious as well as super fast and easy, so I wanted to be sure to share the full recipe so you guys can enjoy it yourselves!

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Peppers and Chipotle Chicken Burgers on a Portobello Bun

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Peppers and Chipotle Chicken Burgers on a Portobello Bun

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With summer in full swing, I'm betting that everyone has had their fair share of cookout burgers and hot dogs. Now while that is definitely not a bad thing - juicy burgers are one of my favorite foods to eat whenever, let alone at cookouts - you may be starting to look for other options. So if you're tired of the typical beef burgers or want a healthier alternative to red meat, I have a great option that will save your tastebuds from all of that beef monotony and your waistline from all those extra beef calories!

These Peppers and Chipotle Chicken Burgers on a Portobello Mushroom Bun are a lighter healthier alternative to the cookout beef frenzy of the summer. But don't let the "healthy" label fool you! Never one to sacrifice flavor, I pack these juicy burgers with tons of goodies. Sautéed jalapeños, serrano and poblano peppers give this burger a spicy kick of flavor while chipotles in adobo add a little smokey sweetness and help to keep the patties moist.

Incorporating all of these power-house ingredients enables me to use ground chicken breast, making these Peppers and Chipotle Burgers incredibly healthy. And let's not forget about the toppings, which consist of deliciously roasted poblano and bell peppers which reinforce the flavors in the patties. Creamy smoked gouda cheese is also melted over the chicken patties, creating another unique quality to this mouthwatering meal.

Lastly, I grill large meaty portobello mushroom caps until they are juicy and slightly tender and use them as a bun for these delicious burgers. This low-carb mushroom bun is the finishing touch and helps to make these Peppers and Chipotle Burgers so irresistible. You'll see...these burgers will become your new favorite summer meal to eat.

For this recipe you will need ground chicken breast, an onion, jalapeños, serrano peppers, poblano peppers, garlic cloves, chipotles in adobo sauce, an extra-large egg, large portobello mushrooms, kosher salt and cracked black pepper.

To top the Peppers and Chipotle Chicken Burgers on a Portobello Bun you will need bell peppers, poblano peppers, smoked gouda cheese, and a spinach and arugula lettuce mix.

Heat a skillet over medium heat and sauté the onions, jalapeños, serrano and poblano peppers in 1 teaspoon of olive oil until softened and translucent.

Add the chopped garlic and sauté for 1-2 more minutes. Transfer the mixture to a large mixing bowl and allow to cool slightly.

To the mixing bowl add the ground chicken breast, 4-5 diced chipotle peppers, 1-2 tablespoons of the adobo sauce and the egg white. Gently mix all of the ingredients until evenly combined. The mixture will be very very wet and sticky - don't fret, that is normal. Once everything is mixed, cover the bowl with plastic wrap and place it in the refrigerator while you prepare the other ingredients. Placing the chicken mixture in the refrigerator will allow the flavors to blend and will also help the meat to firm up a little more - ground chicken breast is easier to work with when colder.
Note: You can do this step several hours in advance.
While the chicken mixture marinates, preheat the grill to high.

Char the remaining poblano and bell peppers on the grill until blackened on all sides then remove and place the peppers in a bowl covered with plastic wrap. When cooled, peel the skin off of the peppers, remove the stems and seeds, cut into long slices and set aside.
Note: The peppers can be prepared 2 days in advance and stored in the refrigerator. Also if you don't have a grill you can still char the peppers by placing them over the flame on your stovetop, just make sure to keep an eye on them - don't burn your house down!
Next we move onto those lovely portobello mushrooms. Remove the stems from the mushrooms and clean any dirt on the caps with a damp paper towel. Drizzle a tiny amount of olive oil over the tops of the caps and sprinkle with a touch of salt and pepper - be careful about the oil, mushrooms absorb everything! I usually use a quarter of a teaspoon over each cap.
Note: If you don't have a grill you can roast the portobello mushrooms in the oven at 425 degrees F until they are tender but still firm. Use the same method as the grill and remember to flip the mushrooms halfway through the cooking process.
Grill the mushrooms upside down, gills facing up, on high for 3-4 minutes - you will see the mushrooms' liquid pool inside the cap. Flip the mushrooms over, gills touching the grates, and grill over medium-high for another 2-3 minutes or until the caps are tender yet still slightly firm. Remove and set aside.

Remove the chicken mixture from the refrigerator and score the meat into 4-8 oz patties - I like my burgers biiig!!

Season the tops and bottoms of each patty with a drizzle of olive oil, kosher salt and black pepper. Grill the patties over high heat for 4-5 minutes on one side, lower the heat to medium-high and flip the patties, cooking them for another 4-5 minutes or until the ground chicken breast is cooked through. The cooked patties will feel slightly firm to the touch but not completely stiff. Ground chicken breast can be tricky but try not to over-cook it, as that will yield dry crumbly patties.

In the last minute of cooking, place the smoked gouda over each patty in order to melt the cheese.

To build the Peppers and Chipotle Chicken Burgers with Portobello Mushroom Buns, place the smoked gouda covered chicken patties over the grilled mushroom caps and top them with the roasted bell peppers, poblano peppers, and the spinach/arugula lettuce mix. Cover the burgers with the remaining mushroom caps and serve alongside chips, cole slaw or a light salad. Talk about a summer delight!!!

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Peppers and Chipotle Chicken Burgers on a Portobello Bun

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With summer in full swing, I'm betting that everyone has had their fair share of cookout burgers and hot dogs. Now while that is definitely not a bad thing - juicy burgers are one of my favorite foods to eat whenever, let alone at cookouts - you may be starting to look for other options.

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Shrimp and Avocado Salad with Miso Dressing

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Shrimp and Avocado Salad with Miso Dressing

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One thing about this Spicy Shrimp and Avocado Salad with Creamy Miso Dressing: must. eat. now.
click here to Pin this recipe
One thing about me at a restaurant: I'm an obsessive pre-orderer. The beautiful thing about the fancy techno world of today is that menus are available online, right from my phone, so no matter where I am (at the grocery store? on the elliptical? cleaning the basement, like all the one times per five years that I do that?) I can look up a menu and place my mental pre-order. It's either more fun or less fun to decide what I'm going to order before I even get to the restaurant, but I must do it. I have to. It's just a thing.

I'm sure it's totally fun for the people I dine with (read: Bjork) when I do this. We get in the car to drive to the restaurant and before we've even pulled out of the driveway, I'm asking him what he's going to order, and he's giving me THAT look, and I remember, oh yeah, you don't understand the concept of the pre-order (ahem, weirdo) and you definitely haven't even looked at the menu. And it's really likely that you're not even sure what kind of food is served at this restaurant, but you're just chill. I think it's called laid back? I don't know, it's foreign to me.

How to make our Shrimp and Avocado Salad (50 SEC):

This salad reminds me of one of my most locked-in-pre-orders of all time from California Pizza Kitchen. That's right, I just brough CPK to the blog. I was never a huge huuuge fan of CPK but let me tell you what I was a huge huuuge fan of: their miso shrimp and crab salad. Oh my good greens. It was deliciously fresh, crispy, and wonderful. Or is it still? I guess all the CPK's in our neck of the woods have since closed down, but they probably still exist somewhere, right? Go order this salad if they do.

So this is a completely simplified version, because maybe I didn't happen to remember to look for a daikon radish at the grocery store this weekend, okay? And maybe my thumb was too tired from phone usage to shred carrots. AND MAYBE I LIKE SIMPLE. Whatever the reason. I just kept this shrimp and avocado salad really basic.

Shrimp (spicy, because duh)

Avocado

Spinach or Baby Kale

Cucumber

and Miso Dressing

Right? Like that's totally doable. I might also want to recommend this: homemade wonton strips. Just cut wonton wrappers into strips and fry them in a little bit of oil over low heat; drain on paper towels and sprinkle with salt. You will most likely find yourself in the same predicament that we did, which was sitting down to a big bowl of shrimp and avocado salad only to find that OOPS we ate all the wonton strips already. 900% addicting.

I kid you not - after frying the strips and prepping the salad, we literally only had one single golden salty fried wonton strip left. Bjork let me put it on my salad. Self-sacrificial romance. ❤

One final note about the dressing: it's a MISO DRESSING. It's not too hard to find miso paste (I shop at a very regular grocery store and it was right there in the refrigerated food section) but it does have a really unique taste. If you're not sure, or if you are very sure that you don't like miso, maybe start with something more like this Chopped Thai Chicken Salad dressing. That's pretty much a guaranteed pre-order for your own personal kitchen forever.

Shrimp and Avocado Salad with Miso Dressing

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Tag @pinchofyum on Instagram and hashtag it #pinchofyum

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Lauren @ Jesus and a Side of Peanut Butter

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Shrimp and Avocado Salad with Miso Dressing - Pinch of Yum

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One thing about this Spicy Shrimp and Avocado Salad with Creamy Miso Dressing: must. eat. now. click here to Pin this recipe One thing about me at a restaurant: I'm an obsessive pre-orderer. The beautiful thing about the fancy techno world of today is that menus are available online, right from my phone, so no matter where I am (at the grocery store?

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A screaming hot cast iron pan is the key to Healthy Cajun-Style Charred Okra and Shrimp... The flavors of gumbo - thyme, paprika, cayenne, garlic - without the fat-laden roux. Ready in under half an hour, this one-pot dish is likely to become a new family favorite!
Cajun or creole? Gumbo is a signature dish for both, the former being roux based, and the latter being tomato based. Cajun gumbo is a dish I crave a couple of times a year, and I usually make it at least once. My roux is a dark chocolate brown, and made with a 1:1 ratio of oil to flour. FATTENING. It really doesn't meet the definition of "healthy with global flair" (my blog tagline). When I see all the fresh, gorgeous okra start appearing at our local markets, my mind automatically goes to shrimp and okra... and gumbo. We do love my Curried Okra and Eggplant, but where's the gumbo?

This okra season, I was determined to create a dish reminiscent of Cajun gumbo without the fat and calories that cling to it like fuzz on a peach. My biggest concern was the SLIME. That SLIME that makes half the people that try it hate it. 😯 I was afraid that a simple stir-fry technique would leave that slime on the okra.

Charred Okra

Enter charred okra. After years of working with blistered, charred Hatch green chile, I am fully aware of the intense, complex flavor achieved through the process. To confirm my thought process, I googled "charred okra," and came up with lots of hits! I decided to give this method a try combining tiny tomatoes and Gulf shrimp with Cajun seasonings. If you're concerned about sustainability (as I am), my favorite resource is Monterrey Bay Aquarium.

As I mentioned in the intro, a cast iron pan is essential. They're simply superior in distributing and cooking with extreme heat. I use refined coconut oil with a high smoke point. Vegetable oil is fine too. Olive oil has a much lower smoke point, and you'll burn the oil!

Obviously the okra gets charred. (It's in the title DUH). I love to bump up flavors, and I decided to use the same technique on the tomatoes, sweet onion, and shrimp as well. They line up and take turns getting scorched in that hot pan. I then de-glaze with white wine, broth or stock, and lemon juice, toss in a bunch of fresh thyme, minced garlic, and Cajun spice mix. Only then do the charred components go back into the pan for a quick soak in the pan sauce.

You can serve this over brown or white rice, quinoa, etc., but we're watching calories and carbs, and skip it. You might also choose to serve it with a chunk of grilled bread. The Cajun gumbo flavor is there, but it is an exceptionally light and flavorful dish. Best of all, it's ready in less than 30 minutes... even with a glass of wine and good conversation!

Tip:

I prefer the flavor of wild-caught shrimp. Since moving to the Rio Grande Valley, I've developed something of a love affair with Gulf shrimp. Unfortunately, we only get them in the shell with that nasty vein. I often put my hubby to work peeling and de-veining them, but that's a 30 minute task (even for the 2 of us). Just this summer, I tried Argentine wild-caught shrimp that were peeled and de-veined. I can literally get this meal ready in 15 minutes using peeled and de-veined shrimp. Sadly, though, those Argentine shrimp won't go in my cart again as they're on the "avoid" list in the sustainable fisheries lists (due to bycatch). If sustainability is important to you (if not, it should be 😉 ), look for peeled and de-veined from a "best choice" or "good alternative" source. The time savings makes a meal like this a great option for busy weeknight cooking!

Work Flow for Healthy Cajun-Style Charred Okra and Shrimp

Mis en place is imperative in a quick-moving recipe like Healthy Cajun-Style Charred Okra and Shrimp. Assemble all of your ingredients, prep the shrimp (if necessary), slice the okra, tomatoes, and sweet onion. If you need to mix up a spice mix, have that ready as well. I slice the lemon, and portion the wine and broth for the pan sauce. Prepare your garnishes as well. Once you start cooking, this dish is done in 10 minutes!

You can find many commercially prepared Cajun spice mixes. I have used Zatarain's and Tony Chachere's, but they're higher in sodium than I like. Tony Chachere's has "Lite," "Salt-Free," and "Bold" versions as well. I often make my own. I like this recipe for Cajun Seasoning Mix; I prefer a salt-free recipe and the flexibility to add salt to taste. If my jar is empty, though, I don't hesitate to use the Lite Tony Chachere's. I love the hint of smokiness from the addition of smoked paprika, though you won't find it in traditional Cajun recipes. Omit it if you'd like. Remember: Fresh is best! Keep lemons on hand, and avoid that bottle of lemon juice please. 😆

Finally, I keep gumbo filé in my well-stocked pantry. Gumbo filé is made with the dried and ground leaves of the North American sassafras tree. There is no substitution IMHO. If we're out of it, I'll still make the dish, but I'll be sad... Finish off the dish with a sprinkle of gumbo filé, and chopped parsley and scallions.

Do you like the concept of charred okra, or does it to closely resemble burned food that ought to be scraped into the trash can? Honestly, I can't wait to hear your thoughts on this one... Please leave (thoughtful and kind) comments at the bottom of the post.

Healthy Cajun-Style Charred Okra and Shrimp

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Healthy Cajun-Style Charred Okra and Shrimp - Beyond Mere Sustenance

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A screaming hot cast iron pan is the key to Healthy Cajun-Style Charred Okra and Shrimp... The flavors of gumbo - thyme, paprika, cayenne, garlic - without the fat-laden roux. Ready in under half an hour, this one-pot dish is likely to become a new family favorite! Cajun or creole?

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Healthy eating is very doable with recipes like this one! My husband and I couldn't get over how good these were and even my kids loved them! This is one of those recipes that I will definitely add to my dinner rotation because these tacos not only taste amazing but they are a breeze to prepare and they are something I feel great about feeding my family.

This is actually the first time I've used ground turkey for tacos. I've been stubborn for years and finally decided to try them with ground turkey. I was raised on the ground beef tacos, my mom made them on a weekly basis so I never really wanted to try swapping out the beef for turkey because I've always loved the other version so much. Surprisingly enough I liked this turkey variation just as much! Yes it has a different, non-beefy flavor profile but with all the seasoning in these you don't even miss that flavor. These are just light and refreshing, a dinner you don't feel weighed down with after eating.

You don't need to add all the toppings listed to these (I'm just known to always load my tacos up), but I'd say the cheese and tomatoes are a must - and the avocados just make them that much better. Then if you want to add more healthy fillers you could toss in some black beans or corn. These tacos are so incredibly delicious, I already can't wait to make them again! This is healthy eating done right.

Turkey Taco Lettuce Wraps

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Turkey Taco Lettuce Wraps - Cooking Classy

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Healthy eating is very doable with recipes like this one! My husband and I couldn't get over how good these were and even my kids loved them! This is one of those recipes that I will definitely add to my dinner rotation because these tacos not only taste amazing but they are a breeze to prepare and they are something I feel great about feeding my family.

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Delicious, though it's important to put extra buffalo sauce on the chicken after they cook if you don't have time to marinate

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Lightened up breaded baked little chicken bites tossed in delicious buffalo wing sauce, wrapped with quinoa and fresh veggies in a leaf of buttery lettuce. Buffalo Chicken Lettuce Wraps make a delicious light lunch or dinner - like a salad you can eat with your hands! Update October 2017! These Crispy Buffalo Chicken Lettuce Wraps have remained the top recipe on Sugar Dish Me since 2014! They've been pinned nearly 1 million times and thousands of readers have made this recipe with ease, success, and great reviews! ***Picky significant others that need to lay off the cheeseburgers love them as much as the health food bloggers that have been sharing this recipe with their Instagram followers for the last 3 years. That's when you know you've made a good-for-you meal that you can call a success! There's loads of feedback in the comments and I'd love to hear from you - successes, struggles, little recipe tweaks here and there - it's all helpful when I am making new content for you! There are also even more lightened up comfort food goodies if you scroll past the recipe. Enjoy!***
I think hot sauce might be the greatest condiment ever invented. Buffalo sauce is definitely the best thing to ever happen to chicken.

It is.

Keeping it real here you guys: I cannot be held responsible for the words that end up in this post today because I think I had like 1.6 hours of sleep.

You might just wanna do that thing where you scroll to the end and read the recipe because run-on sentences, grammatical errors, and spell-checks on words I could spell since I was 10 are definitely happening here today.

Last night Betty and Charlie were possessed by the lunar eclipse blood moon and decided that 2:30 a.m. was the perfect time to run around and have a dog party. Also 3 a.m. and 4 a.m.

AND because of the lunar eclipse blood moon, I'd set my alarm for 5 a.m. so Evan and I could go camp in the driveway and watch the coolness unfold.

So after the dog party persisted and my head spinning around like the exorcist while yelling in my best demon voice for the puppies to go lay down did not work, I gave up and got up.

Did you guys traipse around in the dark and catch the eclipse? We tried, but that's the other thing that has started my day off like a total train wreck: At 5:45 a.m. Evan and I stood in the driveway in the cool pre-dawn air peering through the trees at the smoky cloud-covered moon. It was about 2/3 of the way covered and the stars lit up the other half of the sky.

We decided to come back inside and finish getting ready for school because the cool phases weren't supposed to happen until 6:14 - 6:55. But.

When we went back out the clouds were thick and it started to sprinkle rain.

My kid had a lunar eclipse blood moon meltdown, because we all know it is Mom's job to change the weather for cool astronomical (<<<- totally just typed astrological and had to Google my sleep-deprived vocabulary) events.

So awhile back I made this Crispy Orange Chicken . It's one of my favorite recipes I've ever shared. I decided it would be fun to switch it up and go all buffalo with the breaded baked chicken.

Suuuuch a good decision.

Then I wrapped it in soft buttery lettuce leaves with quinoa, fresh tomatoes, avocado, and light blue cheese dressing. You could go ranch, but I'm BC all the way.

The resulting Buffalo Chicken Lettuce Wraps are lightened up, protein-rich, totally filling, spicy, yummy, buffalo goodness.

And now I have to make more coffee or I *might* fall asleep.

Buffalo Chicken Lettuce Wraps

If you love lightened up comfort foods, you should also try...
Buffalo Turkey Sliders Lightened Up Cheesy Broccoli Potatoes

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Buffalo Chicken Lettuce Wraps - Sugar Dish Me

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Lightened up breaded baked little chicken bites tossed in delicious buffalo wing sauce, wrapped with quinoa and fresh veggies in a leaf of buttery lettuce. Buffalo Chicken Lettuce Wraps make a delicious light lunch or dinner - like a salad you can eat with your hands! Update October 2017!

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Tasty, but the potatoes and green beans really needed to cook for longer. I'd put them in for 10 minutes first and then add the porkchops

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The easiest 5-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It's quick, easy and effortless!
Yes. It's the other white meat. Damn Delicious is taking a momentary break from all the chicken recipes and bringing out the pork goodness made on a single sheet pan.

MY OTHER RECIPES

And not only does this come together on a single pan with your desired veggies but you only need 5 ingredients! The main ingredient here is of course, the Ranch Seasoning and Salad Dressing Mix. If this product is not available in your country, there are many DIY recipes available online.

But for those of you who have access to this, I would stock up on this seasoning mix because you can really put this on anything and everything.

Now all you have to do here is sprinkle on that Ranch seasoning onto your pork chops, toss in your veggies, and pop it in the oven. That is it. Really. It's just 5 ingredients, 5 min prep and one pan. Done.

Calories 533.3 Calories from Fat 242.1

*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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One Pan Ranch Pork Chops and Veggies - Damn Delicious

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The easiest 5-ingredient meal EVER! And yes, you just need one pan with 5 min prep. It's quick, easy and effortless! Yes. It's the other white meat. Damn Delicious is taking a momentary break from all the chicken recipes and bringing out the pork goodness made on a single sheet pan.

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Be sure to marinate the day before!

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Wanna see a really bad sketch? Read on to find out some easy tricks to get great results with skirt steak and to see my terrible drawing. You'd never know I was an art major.

Skirt steak is so flavorful and inexpensive and easy to prepare if you keep a few things in mind. It's very thin, so it is easy to overcook it. And you have to cut it across the grain to make sure it isn't too tough. Don't worry I am here to walk you through it, and I've come prepared with artwork!

Find the Grain and then go against it:

Usually you can find skirt steak in criovac packages. Since flank steaks are so popular now and so expensive, skirt seems to be more readily available and a lot more affordable. When you take skirt steak out of the package, it'll likely need to be unrolled or unfloded. When you do that, you'll first notice that it can be very long. Like twice the length of your cutting board sometimes! The trick is to cut it into short manageable steaks, about 4 inches in length. Doing this will serve two important purposes.

A, since the steak will be thicker on one end than the other, you'll have smaller sections of relatively evenly thick meat. Some will be thinner than others and will require a shorter cooking time, and/or a cooler spot on the grill.

B, it will give you a smaller piece to slice once it has been grilled. Which brings me to my terrible drawing. {Please ignore the fact that I chose to make this masterpiece with a dried out marker from my girls' art bin.}

Look at terrible drawing #1. The grain in a skirt (unlike a flank) runs across the width. To make your bites of steak more tender, once it has been grilled, you'll want to cut through that grain (picture #2.) In other words, you have to cut the steak first crosswise into steaks, grill it, then slice it lengthwise into strips. If you hadn't done step one before grilling, then step two would require you to slice the steak in ridiculously long unmanageable two cutting board length long sections. Am I making sense? Oh, Jeez. Don't leave me. I'll talk about that more in #5.

Contrary to popular belief, marinating doesn't really make steak more tender. Go ahead scroll right down to the comment section and put up your dukes if you want. But I have read many a geeky culinary science books and issues of Cooks Illustrated and listened to hours of the splendid table, and I can verify that marinade only permeates the outer layer of the meat, so it only really breaks down the outer cells of the steak. The texture difference will be negligible.

But the flavor, THE FLAVOR, that will be where the impact is! This Coconut Lime marinade is like a flavor bomb! It will take the grassiest of grass fed steaks and transport them to a Coconut, Lime, Ginger Paradise. I used Thai fish sauce, which just a glug or two really pumps up the overall savory nature of the recipe. I served this with lime wedges, toasted peanuts and a generous drizzle of Sriracha on top.

You'll want to drain and dry the steak off before you grill it. As you know, moisture is the enemy of caramelization, so you'll want to blot these dry with paper towels before they hit the grill.

Cooking a skirt steak requires full attention. It happens so fast, you can easily over do it. And with grass fed meat, you can make the meat seize up really fast because it is leaner. The front edge of my gas grill or the outer edges of the kettle grill is where I position my thinnest cuts, and over the hotter areas is where the thicker ones go.

Quarter Turns aren't just for beauty points:

On the first side of grilling, cook the meat part way, then slide your spatula under the meat and rotate the meat 90 degrees. Not 180. Just a quarter turn. This will move the meat over the heat so that if there is one side that is cooking too fast, it will even out. And it will give you that food stylists dream hash mark.

Let it Rest and then Slice Against the Grain:

It is really important with grass fed meat that you give it a nice rest after it comes off the grill. This will allow the meat to settle down, the fibers to relax and the moisture to redistribute through the steak. If you skip this, the juices will spill out onto the cutting board, and the meat will be dry and tough.

Look back at drawing terrible #2 to see how to cut the steak. (That's supposed to be a carving knife!) So you'll be cutting from cut end to cut end, through each fiber.

Ingredients

Instructions

Make it a Meal:
Cucumber and Napa Cabbage Coleslaw Gluten-Free Strawberry Rhubarb Crisp

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grilled thai coconut lime skirt steak - Healthy Seasonal Recipes

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Wanna see a really bad sketch? Read on to find out some easy tricks to get great results with skirt steak and to see my terrible drawing. You'd never know I was an art major. Skirt steak is so flavorful and inexpensive and easy to prepare if you keep a few things in mind.

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Used teriyaki instead of oyster sauce and it was great!

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This Chinese Beef and Broccoli Stir-Fry recipe from The Skinnytaste Cookbook is just what every family needs...healthy, delicious and easy.

I'm not sure how to start this post - whether I should tell you about the recipe, the cookbook or the cookbook author. This is a good problem to have because they are each worthy of their own post.

This awesome, healthy stir-fry recipe is one that my family is demanding to see in our regular dinner rotation. It is straight out of The Skinnytaste Cookbook , written by my friend, Gina Homolka, who is the recipe developer, photographer and writer behind the wildly popular food blog, Skinnytaste.

Order it on Amazon .

I've read Gina's blog for years and made many of her recipes, which are true to the tagline of her book... light on calories, big on flavor. Each one of Gina's recipes is accompanied by nutritional data and serving sizes. Quite honestly, you stop thinking about the calories because the flavors are so satisfying. She knows how to do "healthy" the right way, without sacrificing flavor.

MY OTHER RECIPES

Admiration for Gina's blog and recipes turned to respect and fondness for her as a person when we roomed together at a blogging retreat last year. She is just as she seems...kind, talented, thoughtful, humble and smart as a whip. This all comes through in her no-nonsense recommendations and recipes in her cookbook. From thoughts on creating a "good-for-you kitchen and lifestyle" to recipes that range from quick breakfast ideas to dishes worthy of entertaining, The Skinnytaste Cookbook has it all...not to mention beautiful photography by the talented Penny de Los Santos.

It would make a fantastic holiday gift for family and friends who are trying to eat well and love their food with plenty of flavor.

So, let's get down to business with this recipe (scroll to the bottom for the recipe). The flavors are perfectly balanced without being complicated and there is a great balance between protein, veggies and carbs, particularly when the stir-fry is served on a bed of brown rice.

If you have never cooked with oyster sauce before, there's no need to worry. Your stir-fry will NOT taste like oysters. Rather, the sauce adds another layer of flavor that is common in Chinese cooking. You can find the sauce in the international aisle of most supermarkets.

I have one very important tip for this recipe. In fact, it applies to any stir-fry you make.

Prepare, prepare, prepare...it's so important that I needed to say it three times.

Stir-fries are popular because they're quick and easy to make. But quick cooking time means...well, quick cooking time. Things are going to move fast, so you want to have everything ready to go.

Chop everything ahead of time and line them up in the order you'll need them (that's just a little quirky preference of mine). I even whisked together the sauce ingredients in a small bowl (the soy sauce, brown sugar and oyster sauce) so that they could all be added in one fell swoop.

This recipe can be made in less than 30 minutes, so it's perfect for those busy weeknights. There are plenty more recipes in Gina's cookbook that fit the bill for busy families. Trust me...you want this in your cookbook library.

Chinese Beef & Broccoli Stir-Fry Recipe {Skinnytaste Giveaway}

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This recipe is just what every family needs...healthy, delicious and easy.

Ingredients

2 tsp cornstarch

3 tbsp + 2 tsp reduced-sodium soy sauce

2 tsp rice wine

4 tsp sesame oil

1 lb. sirloin steak, trimmed of fat, thinly sliced against the grain

1/4 tsp kosher salt

4 cups broccoli florets

4 medium scallions, cut into 1-inch pieces; white & greens separated

1 tbsp minced garlic

1/2 tsp minced fresh ginger

2 tbsp packed dark brown sugar

1 tbsp oyster sauce

Directions

1. In a shallow glass container, whisk together the cornstarch 2 teaspoons of the soy sauce, rice wine and 1 teaspoon of the sesame oil.

2. Sprinkle the salt over the steak. Add the steak to the marinade, turn to coat, and let rest at room temperature for 30 minutes.

3. Bring a large saucepan of water to a boil. Add the broccoli and cook until bright green and tender-crisp, 45 seconds to 1 minute. Drain and immediately rinse with cold water to stop the broccoli from cooking further.

4. Heat a large nonstick skillet over high heat. Add 1 teaspoon of the sesame oil and half of the steak. Cook 30 seconds on each side, without stirring as it's cooking. Transfer to a plate and repeat with another 1 teaspoon of the sesame oil and the rest of the steak.

5. Heat the remaining 1 teaspoon of the sesame oil and add the white parts of the scallions, garlic and ginger. Cook for 30 seconds.

6. Add the broccoli, brown sugar, remaining 3 tablespoons of the soy sauce and oyster sauce. Cook, stirring constantly, for 30 seconds.

7. Add the beef and cook for 30 seconds. Remove from the heat and stir in the scallion greens.

8. Serve over brown rice.

by From the kitchen of cookincanuck.com

Recipe Notes

Weight Watchers Points: 7 (SmartPoints), 7 (Points+), 6 (Old Points)
From The Skinnytaste Cookbook by Gina Holomka (re-printed with permission)
Disclosure: This post contains links to my Amazon affiliate page. Any revenue made from sales through these links helps to support this blog. Thank you!

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Chinese Beef & Broccoli Stir-Fry Recipe | Cookin' Canuck

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This Chinese Beef and Broccoli Stir-Fry recipe from The Skinnytaste Cookbook is just what every family needs...healthy, delicious and easy. I'm not sure how to start this post - whether I should tell you about the recipe, the cookbook or the cookbook author.

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Dijon Grilled Pork Chops with Tomato-Peach Salad

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Dijon Grilled Pork Chops with Tomato-Peach Salad

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Dijon Grilled Pork Chops with Tomato and Peach Salad

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a recipe for dijon grilled pork chops with heirloom tomato peach salad from Delish.com

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Ginger Beef, Mushroom, and Kale Stir Fry

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Ginger Beef, Mushroom, and Kale Stir Fry

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Alright folks! This recipe marks my second round of McCormick's Go 4 Gourmet challenge, in which McCormick presents you with 4 ingredients and challenges you to see what deliciousness can result. As I mentioned with my chorizo and brussels sprouts soup recipe last month, it's all very "Chopped"-esque, which I love.

I also happened to love this month's 4 ingredients - ground ginger, veggie broth, shiitake mushrooms and fresh kale.

Those ingredients are all regulars in my kitchen. So I decided to whip them up into one of my favorite quick and easy weeknight dinners - a beef stir-fry! Wait, make that a ginger beef, mushroom and kale stir-fry!

I was actually telling my mom about this recipe yesterday after I made it, and mentioned that I imagined it would be right up my dad's alley since he used to order a ginger beef dish every single Saturday for my ENTIRE childhood at our favorite local Chinese restaurant. I was telling her that had this really yummy ginger sauce that covered tender steak, a bunch of mushrooms and kale--

--when she stopped me.

"Dad doesn't do the 'k' word," she whispered.

Apparently he overheard her on the phone.

"Nope," I heard him say in the background. "No kale!"

This is one of those moments when I wish we didn't live 3 hours apart. Because had I been there, I would have marched these leftovers right over to their house to make him sample a bite. Because I'm pretty positive that even the "kale-ambivalent" folks out there would LOVE it in this dish! That includes you, Dad. ;)

I don't know if I had ever used kale in an Asian-flavored stir-fry before, but I'm so glad McCormick threw it into the mix, because it was a fantastic addition and softened up perfectly along with all of those mushrooms. And the flavor of those greens, paired with the beef and mix of mushrooms and that heavenly ginger sauce made for a fantastic lunch. And dinner.

And it all came together in less than 30 minute (including time for the beef to marinate)! Definitely a perfect meal for a busy weeknight.

Here's the scoop:

As I mentioned, here were the Go 4 Gourmet four ingredients for this round.

First, you just whip up a very simple ginger marinade. Takes about a minute. And then toss it with the beef in a ziplock back or large bowl, cover it, and let that delicious ginger do its work.

Meanwhile, prep your veggies. I decided to do a mix of mushrooms, tossing in some larger button mushrooms with the shiitakes for a little different texture and flavor. And then chop up that kale, baby! (Or you can be like me and get in the habit of buying pre-chopped kale. Perfect for kale chips too!)

Then saute them up!

The beef gets perfectly cooked and tender, the mushrooms are cooked and delicious, the kale wilts down and softens, and that sauce - oh that sauce - is perfection. I served mine over some brown rice, but you could also serve this over quinoa or noodles or just eat it plain.

Be sure to check out McCormick's Go 4 Gourmet site to see what other recipes folks created with these ingredients! Creativity and deliciousness abound, trust me. :)

Ginger Beef, Mushroom & Kale Stir-Fry

Ingredients:

Directions:

If you make this recipe, be sure to snap a photo and hashtag it #gimmesomeoven. I'd love to see what you cook!
Disclaimer: This was a sponsored post with McCormick. All opinions are 100% my own as always, and I loved being a part of this one! Thanks for supporting the brands that help make this site possible.

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Ginger Beef, Mushroom & Kale Stir-Fry | Gimme Some Oven

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Alright folks! This recipe marks my second round of McCormick's Go 4 Gourmet challenge, in which McCormick presents you with 4 ingredients and challenges you to see what deliciousness can result. As I mentioned with my chorizo and brussels sprouts soup recipe last month, it's all very "Chopped"-esque, which I love.

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Check out this super easy recipe for the best Philly cheesesteak foil packs from Delish.com!

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This couscous tabbouleh is also delish with chicken or beef skewers.

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1. Cook couscous according to package directions; fluff with fork.

2. In large bowl, whisk together yogurt, cumin, garlic, and half the lemon juice and season with salt and pepper. Add lamb and stir to combine.

3. In separate large bowl, stir together tomatoes, cucumber, red onion, parsley, mint, and couscous. Add remaining lemon juice and olive oil and season with salt. Stir to combine.

4. Thread lamb onto 6-inch skewers and place on large plate. (You should have roughly 8 skewers with 4 pieces of meat on each.) Season with salt and pepper and discard remaining marinade.

5. Lightly oil grill or grill pan and heat over high heat until smoking. Add skewers and grill, turning, 8 minutes for medium- to medium-rare.

6. Serve lamb skewers over couscous tabbouleh with lemon.

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Grilled Lamb Skewers with Couscous Tabbouleh

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This couscous tabbouleh is also delish with chicken or beef skewers. Advertisement - Continue Reading Below Cook couscous according to package directions; fluff with fork. In large bowl, whisk together yogurt, cumin, garlic, and half the lemon juice and season with salt and pepper. Add lamb and stir to combine.

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Grilled Pork Chops with Plums, Red Onion, and Argul

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Grilled Pork Chops with Plums, Red Onion, and Argul

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So delicious! I didn't brown the pork chops before baking them and wish I had

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Plums add a nice sweetness to this pork chop recipe.

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1. Arrange pork chops in a glass baking dish and pour over 1/2 cup red wine vinegar. Let marinate while you prep.

2. In a large skillet over medium-high heat, heat 1 tablespoon olive oil. Add plums and onion and cook, stirring until beginning to soften, 5 minutes, then add balsamic vinegar and brown sugar and continue cooking until golden, 5 minutes more. Remove from heat and season with salt and pepper.

3. Heat a lightly oiled grill or grill pan over high heat. Remove pork from red wine vinegar and season with salt and pepper. Grill pork chops 4 minutes, then flip and cook 3 to 4 minutes more. Let rest 5 minutes.

4. Meanwhile, in a large bowl, whisk together Dijon and remaining tablespoon red wine vinegar. Slowly whisk in remaining 3 tablespoons olive oil, then add arugula and gently toss to coat. Season with salt and pepper.

5. Spoon plum mixture over grilled pork chops and garnish with thyme. Serve with arugula salad.

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Grilled Pork Chops with Plums, Red Onions, and Arugula

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Plums add a nice sweetness to this pork chop recipe. Advertisement - Continue Reading Below Arrange pork chops in a glass baking dish and pour over 1/2 cup red wine vinegar. Let marinate while you prep. In a large skillet over medium-high heat, heat 1 tablespoon olive oil.

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Yay!! I have been SO excited to share this post for about a month now and introduce you to The Secret Recipe Club! If you haven't heard of this Club yet well you're in luck. Miss Amanda from Amanda's Cookin started this amazing group in order to introduce fellow bloggers to one another and help gain exposure to everyone's delicious recipes! Each member is secretly given another blog for them to choose ANY recipe that they wish to recreate and share with the world on a particular date. Think Secret Santa meets Betty Crocker. Great idea, huh?? Well this is my very first one and I couldn't be happier to share it with you all!

So who's fabulous blog did I have the honor of receiving??

SURPRISE! I got Kimberly from Rhubarb and Honey! I must say I was so pleased with this assignment. Kimberly's blog is not only beautiful with enviable gorgeous pictures, but it's also incredibly inviting and made me feel like I had known her for years! Kimberly has so many delicious recipes that it was hard to choose just ONE to make, but sticking with my diet (it is still bikini season ya'll) I chose to make her delicious Chicken Piccata.

Anyone who knows me knows I LOVE chicken dishes and I've always wanted to make chicken piccata. Not really sure why I never made this delicious attempt, but was super excited when I saw this on Kimberly's blog! Her recipe is fantastic and definitely a must-try. To be honest, I made ZERO changes to this dish because, well, it just looked so freakin' good! And on top of that, I was SOOO immensely grateful to her for sharing the nutritional information, right up my alley girl. I mean, who knew I'd be randomly paired with a blog who ALSO calculated the Weight Watcher's points for each recipe??

Anyway, this dish tasted incredibly delicious and me and the boyfriend scarfed everything right up. You really can't go wrong with a recipe that calls for white wine, lemon juice and zest, the combination was perfection! Once I started cooking, the aroma from my kitchen was amazing and even the delivery guy made a comment on how delicious my house smelled! I paired this with some brown rice and enjoyed a few glasses of white wine as well.

¼ cup + 1 tsp. all-purpose flour

8 (3 oz) thin boneless, skinless chicken cutlets

⅛ tsp. salt

⅛ tsp. pepper

2 Tbsp canola oil

2 Tbsp capers, rinsed

2 medium garlic cloves, minced

1 cup low-sodium chicken broth

½ cup dry white wine

4 (2-inch) strips lemon zest

4 tsp. fresh lemon juice

1 Tbsp unsalted butter, chilled

1. Spread ¼ cup of flour in a shallow dish. Rinse chicken cutlets and dry with paper towels and season with salt and pepper. Dredge one side of each cutlet in the flour, shaking off the excess.

2. Heat 1 Tbsp of oil in a large skillet over medium-high heat until simmering. Lay 4 cutlets, floured side down, in the skillet and cook for about 3 minutes on the first side or until golden brown. Flip the cutlets over and continue to cook until the meat is no longer pink, about 1 minute. Transfer the cutlets to a plate and tent loosely with foil. Repeat with the remaining oil and cutlets.

3. Add the capers and garlic to the oil left in the skillet, return to medium heat and cook for about 30 seconds, until fragrant. Stir in the remaining 1 tsp. flour until incorporated. Whisk in the broth, wine and lemon zest strips, scraping any browned bits for additional flavor. Bring to a simmer and cook until thickened slightly and reduced to about a ½ cup, about 10 to 15 minutes.

4. Return the cutlets, along with any accumulated chicken juices into the simmering sauce. Continue to simmer until heated through, about 30 seconds. Transfer the chicken to a plate. Off the heat, remove the lemon zest and whisk in the lemon juice and butter. Spoon the sauce over the chicken, serve and enjoy!

Serving Size: 2 chicken cutlets with sauce * Calories: 310 * Fat: 12 g * Carbs: 4 g * Fiber: 0 g * Protein: 40 g * WW Points+: 7 pts

Thanks again Kimberly for this delicious recipe! Make sure to check out her fabulous blog Rhubarb and Honey for more amazing dishes and fun stories.

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Yay!! I have been SO excited to share this post for about a month now and introduce you to The Secret Recipe Club! If you haven't heard of this Club yet well you're in luck. Miss Amanda from Amanda's Cookin started this amazing group in order to introduce fellow bloggers to one another and help ...

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This was delicious!

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Swap pasta for zucchini noodles and serve with a delicious homemade bolognese sauce for an easy weeknight dinner that is can be made in just 30 minutes!
Confession: I might be obsessed with zucchini noodles.

I've literally been making them so much lately because they practically go with everything! Well since I was craving spaghetti (yet again), I figured I'd share with you my favorite way to make s simple bolognese sauce and pair it with none other than, yes, zoodles. This recipe is basically a variation of my tomato sauce, but with a few minor adjustments. The best part is this entire recipe takes about 30 minutes from start to finish! Perfect dish for a quick and easy weeknight meal.

Oh and truth be told, I use this sauce ALL THE TIME.

If you're still on the fence about purchasing a spiralizer , I'm here to tell you to just DO IT. Seriously you won't be disappointed and then you can make these or even these! I've heard a few of you say that you just don't have room for it in your kitchen. Well what I like to do is store it in the box in my pantry because it's really not that big and I have easy access to it. There are also so many blade options giving you a huge variety of noodle sizes. If this spiralizer is still too large and you need something a little more convenient for easy storage, this handheld spiralizer is great too!

Cleaning your spiralizer is super easy too, I just use a toothbrush and clean it after every use.

Oh and if you're looking for more fun ideas to spiralize, I also LOVE the Inspiralized cookbook from Ali of Inspiralized! She has so many delicious recipes and creative ways to use your spiralizer, it's incredibly helpful! I mean you can pretty much spiralize anything - sweet potatoes, squash, bell peppers, cucumbers - the possibilities are endless!

So as I said before, this recipe literally only takes about 30 minutes from start to finish which is great because sometimes I just don't have a lot of time in the evenings to make a big dinner. Zoodles don't take long to cook AT ALL and I prefer mine 'al-dente' just like I do my pasta, so I saute them with a touch of olive oil and garlic in a skillet just to cook them through and add some flavor - about 2 to 3 minutes max. I do this while my sauce is simmering nicely on the stove and is ready to serve. Top with fresh basil and enjoy!

Hope all you East Coasters are enjoying the snow we got last night! I never get President's Day off from work so I'm thoroughly enjoying my snow day cuddled up with coffee and Netflix. Happy Monday!

Zucchini Noodles with Simple Bolognese Sauce

6 medium zucchini, spiralized

1-2 Tbsp olive oil

1 clove garlic, minced

1 Tbsp olive oil

1 onion, chopped

1 stalk celery, chopped

3 cloves garlic, minced

1 lb. ground turkey or ground beef

1 (28 oz) can crushed tomatoes

1 (6 oz) can tomato paste

½ cup dry red wine

1 tsp. dried oregano

1 tsp. dried basil

½ tsp. salt

¼ tsp. black pepper

2 bay leaves

Fresh basil, chopped as garnish

1. Spiralize your zucchini and set aside on paper towels so that any excess water is soaked up. Feel free to sprinkle with a little salt to help with this.

2. Drizzle olive oil in a large saucepan over medium-high heat and saute onion, celery and garlic until fragrant, about 3 minutes. Add ground turkey (or beef) and cook until crumbled and brown, draining excess liquid as necessary.

3. Add remaining ingredients and bring to a boil then reduce heat and simmer for about 30 minutes.

4. For the zoodles, drizzle olive oil in a large skillet over medium-high heat and saute garlic until fragrant. Add zucchini noodles and cook for about 1 to 2 minutes until tender. *If you didn't already add salt while the water was getting soaked up feel free to sprinkle a little on them now for flavor.

5. Top zucchini noodles with the bolognese sauce, serve and enjoy!

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Zucchini Noodles with Simple Bolognese Sauce - Eat Yourself Skinny

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Swap pasta for zucchini noodles and serve with a delicious homemade bolognese sauce for an easy weeknight dinner that is can be made in just 30 minutes! Confession: I might be obsessed with zucchini noodles. I've literally been making them so much lately because they practically go with everything!

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© 2014 Green Kitchen Stories

I am guessing that most of you don't remember one of our earliest posts? It was back when Luise still was pregnant with Elsa. We shared a recipe for something that we called a yoga pot. It is the kind of warm and comforting stew that we typically make when cold weather hits our part of the world. It is also perfect pregnancy (and post-birth) food as it is easy to make double portions of and fill the freezer with.

The week before Isac was born, we created and filmed a new version of that recipe originally intended for our youtube channel but now we also wanted to share it here. A few vegetables have been replaced and new flavors have been added, but the essence of this dish is the same. This is food that your whole body likes. Yoga bowl would perhaps be a more charming name, but we decided that it was more fun to stick with the old name. Have a look at the video, take a yoga class, cook the recipe, fill up your belly and then your freezer.

We actually have another recipe for a savory crumble waiting around the corner, so check back with us soon. Oh, and if you for some reasons haven't got the news already, Green Kitchen Travels is now also released in the States. You can order it here or ask for it at your local book store.

1 tbsp cold pressed coconut oil, ghee or olive oil
1 yellow onion, finely chopped2 cloves garlic, finely chopped2 tbsp fresh ginger, finely chopped or 1 tsp ground2 tbsp fresh turmeric, finely chopped or 1 tsp groundpepper or more to taste3,5 cups / 800 ml canned plum tomatoes

1 pinch ground cayenne

1/2 cup / 125 ml uncooked red lentils, rinsed
2 cups / 500 ml water
1 tsp coarse sea salt1 broccoli, cut into bite-size pieces

1 fennel, thinly sliced
1 zucchini, cut into bite-size pieces
1 handful green beans
1 cup / 400 ml cooked butter beans

Heat oil in a large saucepan and add chopped onion and garlic. Lower the heat and cook for a few minutes until the onions have softened. Add ginger, turmeric, cayenne and stir, ensuring that they do not burn. When the spices smell fragrant, add tomatoes, lentils, water and salt. Cover and simmer for 15 minutes. Stir in all the vegetables and cook for another 8-10 minutes. Add the cooked beans toward the end of the cooking time. Serve in bowls with a dollop of yogurt and fresh coriander/cilantro. This dish can also be served with brown, black or red rice, if you prefer.

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I am guessing that most of you don't remember one of our earliest posts? It was back when Luise still was pregnant with Elsa. We shared a recipe for something that we called a yoga pot. It is the kind of warm and comforting stew that we typically make when cold weather hits our part of the world.

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Rinse and cook the brown rice according to instructions.

Cut the tofu into cubes and set it on a few paper towels or dish towel to drain.

Smash the lemongrass with the back of a knife and mince it well. In a large mixing bowl, combine the lemongrass, chile paste, lime juice, vinegar, ginger, pinch of salt and stir to mix. Add the tofu and stir everything to coat. Set aside to marinate for 30 minutes.

Warm the coconut and sesame oils in a large skillet over medium high heat. When the pan is hot, add the tofu and it's marinade and saute for 4-5 minutes, until edges are browned. Add the broccoli, carrots, coconut milk, remaining Tbsp. sesame oil and soy sauce and saute until the vegetables are warmed through. About 3 more minutes. Add the greens onions, stir and taste for seasonings.

Serve each bowl with a scoop of the brown rice, the tofu vegetable mixture in sauce, a sprinkle of sesame seeds and a half of avocado, sliced, on top.

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Lemon Grass Tofu Bowl . Sprouted Kitchen I had my baby shower this past weekend with so many of my favorite people. I felt extremely loved and celebrated. While making the rounds to fifty-plus people that I truly care about wore me out, it was incred