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Chocolate Peanut Butter Overnight Oats (Suzanne Fowler)

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Chocolate Peanut Butter Overnight Oats (Suzanne Fowler)

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https://cmx.weightwatchers.com/details/WWRECIPE:585c27b03b8e3bb717165ff9?shared=true
A yummy breakfast treat!

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Sometimes you just gotta have chocolate!  Kristi Kraus

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Sometimes you just gotta have chocolate!  Kristi Kraus

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but you could use raisins instead and check out other healthy cookie baking ideas here (like substituting applesauce) and more.

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If you've been looking for the consummate healthy cookie recipe, this is it! These thick, chewy, and goodie-packed low calorie Oatmeal Cookies are made from wholesome ingredients, yet they taste like a true treat!

Soft, chewy, and made with whole grains and a slew of chunky mix-ins, these are the best healthy cookies you'll ever bake.

I highly recommend them for all of your sweet treat and pick-me-up snack moments.

While I am all for the full-on indulgence of a regular oatmeal cookie every now and then (these perfect classic Oatmeal Cookies are my favorite recipe), it's nice to have a trusted collection of healthy desserts on hand for when you need them.

These nutritious oatmeal cookies are one of the most popular healthy cookie recipes online and have become a tried-and-true reader favorite.

They're great anytime you need healthy cookies for kids, are trying to lose weight but don't want to give up cookies (I hear you!), or you just want to feel a little bit better reaching for that second (or third) cookie.
Plus, they taste absolutely scrumptious!

Secrets to Baking the Best Healthy Oatmeal Cookies Recipe

It doesn't get much more delightfully old school than an old fashioned oatmeal cookie.

Thus, it feels especially appropriate that I used one of the oldest healthy baking tricks in the book when developing the recipe: applesauce.

Replacing half the usual amount of butter with applesauce still keeps the oatmeal cookies plenty moist, without the need for extra fat.

Next, I wanted to see if I could sweeten the healthy oatmeal cookies without sugar. Honey did the trick!

In addition to being a more wholesome alternative, honey's homey, comforting flavor is a classic and lovely combination with the oatmeal.

Oatmeal Cookie Mix-Ins

Now, we need to talk about one of the more divisive oatmeal cookie topics: raisins.

I know that a healthy oatmeal raisin cookie recipe would have been the *most* traditional route, but I simply could not do it.

Far better is a healthy oatmeal raisin cookie WITH CHOCOLATE.

I love my oatmeal cookies fully loaded, which is why to go along with the raisins, you'll find melty dark chocolate chips and chunky toasted nuts too.

I adore the overall effect the range of mix-ins gives these healthy oatmeal cookies.

We have the crunch and warmth of the nuts and the sweet chew of the raisins, and I don't think I need to tell you that if you stack an oatmeal cookie with chocolate chips next to an oatmeal cookie without, one of them is going to be the clear crowd favorite.

Recipe Adaptations

Do not swap all of the fat in this recipe for applesauce. The modest amount of butter is key to the healthy oatmeal cookies' texture and keeps the cookies from being excessively cakey.

If you'd like the healthy oatmeal cookies vegan, you can swap said butter for a vegan butter substitute (my recommendation for that buttah flava) or coconut oil. Use maple syrup in place of the honey.

For healthy oatmeal cookies banana edition, don't miss my Banana Oatmeal Cookies , this recipe's different but equally delicious cousin.

If you are seeking healthy oatmeal cookies no flour (meaning no wheat flour in order to make the cookies gluten free), I'd suggest using a 1:1 gluten-free baking blend like this one in place of the wheat flour. Make sure your oats are certified GF also.

For healthy oatmeal peanut butter cookies, you can bake Monster Cookies , which have a peanut butter oatmeal cookie base, but use raisins, chocolate chips, and chopped nuts for the mix-ins instead. Or, try these Healthy Peanut Butter Oatmeal Cookies. YUM!

For oatmeal cookies with a festive twist, try these Cranberry Oatmeal Cookies, Apple Oatmeal Cookies, or Pumpkin Oatmeal Cookies.

How to Freeze These Cookies

Tthese healthy oatmeal cookies are highly freezer friendly.

If you anticipate craving cookies in the future (who doesn't?), you can either double the recipe and freeze half or bake only the oatmeal cookies you think you'll eat in the next day or two right away, then freeze the remaining dough for fresh-baked healthy oatmeal cookies on demand.

^^Between you and me, I can't believe that I actually had enough self control to freeze some of the dough versus baking and eating every single cookie immediately, but I am certainly happy that I did!

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Soft and chewy healthy oatmeal cookies with applesauce, honey, raisins, and chocolate chips. No sugar! The best healthy cookie recipe.

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Cabbage Roll Soup (Stove Top or Instant Pot)

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Cabbage Roll Soup (Stove Top or Instant Pot)

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This is an easy one pot meal that I have made a few times. I follow all of the directions except the cook time. I only cook it for 4 minutes on high pressure in my Instant Pot.
I omit the cheese and basil but add rice. I cook rice on the stove, individually portion out the rice and ladle the soup over it.

https://confessionsofafitfoodie.com/21-day-fix-unstuffed-cabbage-roll-soup/

Submitted by Suzanne Karwowski

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Grilled Chicken Caprese (Kyrstyn Karle-Sloan)

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Grilled Chicken Caprese (Kyrstyn Karle-Sloan)

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This is very easy on a busy week night and can be grilled or made on the stove top.

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This grilled chicken caprese recipe features juicy chicken breast topped with mozzarella cheese, tomato, basil, and a homemade balsamic reduction. It's everything you love about caprese salad, but turned into a full, filling meal!

If you love grilled chicken, then you've got to try my Korean Grilled Chicken and my Thai Grilled Chicken!

Why I Love This Grilled Chicken Recipe

This Grilled Chicken Caprese is the perfect summer meal. I use fresh tomatoes and basil from my garden. This recipe is simple, yet super flavorful!

The chicken breast gets seasoned with Italian seasonings, garlic powder, and onion powder. I grill the chicken, and then top each breast with a slice of mozzarella cheese, tomato, basil and a drizzle of the homemade balsamic reduction.

And the best part? This meal comes together in under 30 minutes from start to finish! You can't go wrong adding this Grilled Chicken Caprese to your dinner rotation.

Key Ingredients

This grilled chicken recipe is twofold - the juicy, tender grille chicken breasts topped with mozzarella and the balsamic reduction.

For the chicken, you'll need: four chicken breasts, Italian seasoning, garlic powder, onion powder, salt, pepper, mozzarella, a sliced tomato, and thinly sliced basil.

And for the balsamic reduction, all you'll need is balsamic vinegar and light brown sugar. That's it!

How to make Grilled Chicken Caprese

Preheat grill to medium high heat. Season chicken breasts with Italian seasoning, garlic and onion powder. Sprinkle with salt and pepper on both sides.

Spray the grill with non stick cooking spray and cook the chicken breasts until they are almost fully cooked.

Top each chicken breast with a slice of mozzarella. Close the grill and allow it to cook for a few additional minutes to melt.

Remove the chicken from the grill and top with tomato and basil. Drizzle with the homemade balsamic reduction. Serve immediately and enjoy!

How To Make a Balsamic Reduction

Making the balsamic reduction is super simple. Add balsamic vinegar and brown sugar to a small saucepan. Simmer for 10 minutes or until the sauce has reduced by half. Keep warm until ready to use. You can keep the balsamic glaze in an airtight container in the fridge for up to 2 weeks.

What to serve with Chicken Caprese

Storage and Reheating Instructions

Store leftover grilled caprese chicken in an airtight container in the fridge for up to 4 days.

Reheat chilled leftovers in the microwave for 2-3 minutes, or until warmed through.

Here are more delicious chicken recipes to try!

Never miss out! Need more quick & easy recipes in your life? Subscribe to my weekly newsletter or follow me on Instagram, Facebook, and Pinterest for all the daily updates.

We love to hear your feedback: If you try this recipe, I'd love to know! Leave a star rating below, and don't forget to take pictures and tag me on Facebook and Instagram!

Grilled Chicken Caprese
Originally published Jul 18, 2017

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This grilled chicken caprese recipe features juicy chicken breast topped with mozzarella cheese, tomato, basil, and a homemade balsamic reduction. It's everything you love about caprese salad, but turned into a full, filling meal! If you love grilled chicken, then you've got to try my Korean Grilled Chicken and my Thai Grilled Chicken!

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OMG! This is so easy to make, fast, and delicious! Grab your favorite veggies or siete chips-no regrets!

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How to make our easy hummus recipe with canned chickpeas, garlic, tahini, and olive oil. With easy to follow recipe video! This is the best recipe, just read all the reviews!!

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In a big bowl mix lettuce, corn, chopped red onion, black beans (low sodium), diced avocados, grilled chicken, and Sweet Baby Ray's BBQ Sauce!
Great to pack for lunch too!

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This one is quick and easy to make. The only regret is when we don't make a double batch.

C. Kemner

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Ok girls, as promised, here is the guilt-free chocolate mousse. But before you look further,

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Both the movie and the dish are a hit in my house!

Emily Gonzales

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This classic French countryside dish is chock full of healthy vegetables.

Advertisement - Continue Reading Below

1. Place aubergine in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the aubergine dry to remove excess moisture.

2. In a Dutch oven (or a large pot), heat 1 tablespoon oil. Add aubergine and season with salt and pepper. Cook until golden all over, about 6 minutes, then remove the aubergine.

3. Add remaining tablespoon of oil to pot. Add onion, bell peppers and bay leaf and cook, stirring occasionally, until onion and peppers are beginning to turn tender, about 5 minutes.

4. Add tomato paste and stir until it's fragrant, about 1 minute, then deglaze the pan with the white wine and reduce until most of the liquid has evaporated. Stir in courgette and cook until tender, about 4 minutes more. Stir in garlic, cherry tomatoes and oregano.

5. Season mixture with chilli flakes, salt and pepper and cook, stirring occasionally, until the tomatoes start to break down.

6. Add the aubergine back to the pot and stir to combine. Garnish with basil and serve warm or at room temperature with baguette.

Lauren Miyashiro Food Director Lauren Miyashiro is a contributing recipe developer at Delish, and our former Food Director.

This content is created and maintained by a third party, and imported onto this page to help users provide their email addresses. You may be able to find more information about this and similar content at piano.io

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This classic French countryside dish is chock full of healthy vegetables. Advertisement - Continue Reading Below Place aubergine in a colander and toss with a big pinch of salt. Let sit for about 20 minutes, then pat the aubergine dry to remove excess moisture. In a Dutch oven (or a large pot), heat 1 tablespoon oil.

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Smoothie - broccoli, spinach, carrot,blueberry, banana, peach, strawberry (or dragon fruit, oranges, blackberries, etc.)

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Smoothie - broccoli, spinach, carrot,blueberry, banana, peach, strawberry (or dragon fruit, oranges, blackberries, etc.)

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For someone that cannot stand broccoli this is a easy way to get the benefits w/o having to suffer through the God-awful taste. Warning- Don't be put off by the color, the fruit and vegetable combinations sometime make this smoothie not so visually appealing but the taste is usually solid.
- Brian Paver

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https://ifoodreal.com/chicken-and-zucchini/
Lauren Russi

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One pan Mexican chicken and zucchini recipe with black beans, corn, tomatoes and melted cheese on top. Low carb and crowd pleasing 30 minute healthy dinner.

Our other favorite light skillets include this Caprese chicken and zucchini and low carb ground turkey and zucchini with pesto.

Mexican Zucchini and Chicken

This Tex Mex chicken and zucchini is a variation of my black bean quinoa casserole with added chicken for a protein boost and quinoa replaced by zucchini. Everything is cooked within 30 minutes, right in one pan.

Tender chicken breast, soft black beans, sweet corn and squash, which is added at the very end to preserve the crunchiness. Whenever I make Mexican food like this tostada recipe, Instant Pot white chicken chili or fish tacos, I know dinner table will be quiet 100%.

Need more help meal planning? Check out iFOODreal healthy meal plans.

This Mexican zucchini and chicken was delicious! Chicken and squash are cooked with diced tomatoes, cumin, taco seasoning, topped with cheese and fresh herbs. I added just a cup of shredded organic Colby Jack cheese and a few handfuls of cilantro and green onions. Fresh herbs are a great way to add flavour to any dish without extra calories.

Enjoy! Also make sure to try my chicken zucchini with garlic corn and zucchini bake. Or any of these easy zucchini recipes are healthy and delicious.

Why This Recipe Works?

Healthy ingredients like lots of veggies - zucchini, bell pepper, corn, tomatoes, and lean chicken breast make this a low carb skillet dinner recipe. Also gluten free and high in fiber!

Easy to prepare as all you have to do is chop!

It's perfect for a large group as this recipe makes a lot. Or great for leftovers!

The pickiest eaters approved, even kids do not complain.

Perfect to use up produce especially during July-August months when local produce is in abundance. If you have a garden or went a bit crazy (like me) at the farmer's market, this recipe is perfect.

Ingredients for Chicken Zucchini Recipe

Chicken: You can use raw boneless and skinless chicken breasts, thighs or even tenders.

Zucchini: Green or yellow zucchini. Also patty pan squash or chayote works great too!

Bell peppers: You can use any color. I like to add 1 green bell pepper for a bit of bitter taste but it's a personal preference. Only sweet ones will be great! You can also omit bell peppers entirely.

Corn: Frozen ( no need to thaw), fresh (cut off the cob and uncooked) or canned (drained) corn works.

Black beans: Low sodium canned and drained black beans. Also you can use homemade beans like black beans cooked in Instant Pot.

Diced tomatoes: From a can and low sodium or no salt added. All or part of fire roasted tomatoes or Rotel would be great too!

Onion, garlic and cilantro: Fresh veggies and herbs best because they add most flavor with minimum calories. If you are not a fan of cilantro, omit it and just use green onion or substitute with parsley.

Spices: Cumin, low sodium taco seasoning, salt and pepper.

Cheese: I use Colby Jack also known as marble cheese. Tex Mex, white or yellow cheddar cheese will be great too.

Lime: It rounds out all flavors nicely in a final dish.

If your canned goods are not low sodium, just add 1/4 tsp salt while cooking and then eason more to taste after.

How to Make Tex Mex Chicken and Zucchini

Preheat large deep skillet on low - medium heat and swirl oil to coat. Add onion, garlic and bell pepper; saute for 3 minutes, stirring occasionally.

Move vegetables to the side of the skillet and add chicken. Sprinkle with 1 tsp cumin, salt and black pepper. Cook for about 5 minutes, stirring occasionally.

Make sure side of the skillet with chicken and spices is over direct heat. And not the veggie side - they are already cooked.

Add corn, beans, tomatoes, zucchini, taco seasoning and remaining cumin. Stir, cover and cook on low-medium for 10 minutes.

It is very important not to overcook zucchini. It might be tempting to cook until soft but just cook for 10 minutes and turn off heat while zucchini still appears firm.

Sprinkle with cheese, cover and cook for a few minutes or until cheese has melted. Top with green onion and cilantro. Serve hot, on its own or with brown rice or quinoa.

Shredded at home cheese melts better than store-bought because it doesn't contain anti-caking agents like cellulose. That's what I use.

Top Tips for Best Results

Do not over cook zucchini: Follow the chicken zucchini recipe and do not cook until zucchini appear soft and cooked.

Cut garden zucchini smaller: Garden zucchini often are giant. Just cut them into cubes instead of quarters.

Cook garden zucchini less time: Extra large zucchini from the farmer's market or homegrown are more spongy and need to be cooked for shorter amount of time to avoid soggy veggies.

Do not drain diced tomatoes: Its juices add flavor and substance to the sauce. Just like with this Ukrainian borscht or hearty vegetable soup.

Add less salt: If canned black beans and diced tomatoes you have on hand contain sodium and are not "low sodium" or "no salt added", make sure to start cooking with less salt to avoid overly salty dish.

Use very large skillet: This tex Mex recipe makes a lot and not overcrowded skillet results in more firm zucchini. I used 14 inch Green Pan, you can also use 12 inch skillet with very tall walls, around 2-3 inches high.

Good kitchen tools are key: This dish comes easily as there is just quick chopping involved. Having a sharp knife and sturdy cutting board help tremendously to get chopping done fast.

Optional Add-Ins and Recipe Variations

Ground beef: Substitute lean ground beef or even pork in place of chicken. Just cook until separated and cooked through. You can also drain fat, if you wish.

For heat: Add chopped and not seeded jalapenos to taste.

V8: If you have V8 on hand, feel free to add some in place of some of diced tomatoes or for extra sauce. One of the reader's tips.

Fresh tomatoes: You can use fresh tomatoes instead of canned. That's what I do with Caprese chicken and zucchini. Chop them up and saute for 3-4 minutes after cooking peppers and chicken but before adding zucchini.

Can of diced green chiles: It will add nice extra Mexican dish flavor.

Make it vegetarian: Just omit chicken or use meatless crumbles. No other changes to the recipe are necessary.

FAQs

Why is my chicken and zucchini too watery?

If you have a lot of extra liquid in the skillet it is more likely because you overcooked zucchini. This vegetable comprises of 95% water and the longer you cook squash, the more water it releases.

Can I use cooked chicken?

Yes, any leftover cooked chicken works - just cook it for a few minutes until warmed through. Heck, if you forgot to thaw your chicken, you can also make Instant Pot frozen chicken breast, cook this low carb chicken skillet recipe at same time and then add shredded chicken. So easy! I can't tell you how many times Instant Pot recipes saved dinner in our house, especially when it's my husband's turn to cook.

Can I freeze it?

I do not recommend to freeze cooked zucchini dishes because their delicate texture doesn't hold up well to it. Once thawed and reheated the amount of extra water will be too much for an enjoyable and appealing dish.

Can I omit tomatoes?

If you are allergic to tomatoes or for another reason, you can substitute tomatoes with 1/2 cup any low sodium broth and add more to taste, if necessary. Also chopped marinated roasted red peppers would be great too.

What to Serve It with?

You can serve this Mexican chicken and zucchini on its own as is - that's what we usually do. Or as a garnish, feel free to add sour cream, diced avocado, cilantro and black olives after the cheese was melted. Top with crushed tortilla chips.

Use as filling in low carb wraps, garnished with sliced avocado.

How to Store and Reheat Leftovers

Refrigerate leftovers for up to 3-4 days in an airtight container.

I do not recommend to freeze this Tex Mex dish.Zucchini will become a total mush once thawed. Again, it is because of 95% water content issue.

To reheat, simmer on low heat in a skillet for 5 minutes covered. If you use non-stick skillet you should not need any water or oil to reheat the chicken and zucchini stir fry as again zucchini will release water.

Making Chicken and Squash Recipe in Advance

You can definitely prep ingredients in advance, great for busy weeknights when you want to eat healthy. Especially, with work, kids and sports. Chop vegetables and refrigerate covered for up to 2 days. Also cut up chicken and refrigerate separately for up to 2 days as well. As well as cheese can be grated in advance. Can even measure out spices and store in a small bowl in a pantry.

More Healthy Dinner Recipes

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One pan Mexican chicken and zucchini recipe with black beans, corn, tomatoes and melted cheese on top. Low carb and crowd pleasing 30 minute healthy dinner. Our other favorite light skillets include this Caprese chicken and zucchini and low carb ground turkey and zucchini with pesto.

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I bought her cookbook "The Runner's Kitchen" last year.  This is a great recipe-I've tried it!  My favorite of hers is Maple Tumeric Chicken thighs.  Can't go wrong with any recipe in the cookbook!

Jackie Phillips

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Need protein? Need deliciousness? Fried Chicken is the answer. Well, baked 'fried'chicken...the healthier cousin of fried chicken. This recipe is super quick and is oneof my favorites (obviously, that's why I'm writing about it). I made this one up, andgo ahead and play with spice levels that suit your cravings.

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For anyone following a Paleo or Whole 30 way of life, The Paleo Running Momma blog is a life-saver. I've used a ton of her recipes, and they've all been amazing. Her "corn" bread is also one of my favorite recipes, as well as the chocolate chip cookies.

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This Roasted Stuffed Acorn Squash is filled with all your favorites - sausage, apples, cranberries, onions, celery and savory herbs. The stuffing is packed with savory/sweet flavors and the perfect addition to a holiday gathering, or for any meal! Paleo, gluten free, Whole30 compliant.
I'll just come right out and say it - stuffed acorn squash is one of my most favorite foods OF ALL TIME.

Seriously, if you had told me just five years ago that I'd make such a statement, I would've been pretty darn confused, given that back then, I didn't even know what an acorn squash WAS, let alone how/why/with what I'd be stuffing it.

So, hopefully many of you are already far more enlightened than I was back then, but if not, no worries at all! You're in for quite the (Paleo & Whole30) treat. Meet your new best friend - the acorn squash - shown above.

The name comes from its shape, and trust me, the inside tastes way better than it sounds, especially after being roasted.

To be brutally honest with you, I love it more than butternut squash. Plus, I find acorn squash easier to prepare - they're not at all the hassle that butternut can be, making them a pleasure to work with, and then of course, to eat.

Now, like magic, after roasting your acorn squash and stuffing it with, um, basically ANYTHING, it becomes downright addicting.

Seriously, forget the chocolate and treats - this is the real paleo crack - roasted and stuffed acorn squash.

You might remember me saying the same thing about last year's caramelized onion, sausage, apple and spinach stuffed squash. Well, this one is just a touch on the sweeter side - with fruit-sweetened cranberries (holla!) toasted chopped pecans, and no spinach, but MAN! You can't really go wrong when you stuff an acorn squash.

No doubt that after trying it (and seeing for yourself how easy it is!) you'll begin a lifelong acorn squash hoarding problem, like I've had for 3 years now.

September comes and I just can't say no when I see all the squash at the store! Which is why I have quite a few hanging around in bowls all over the place. My kids don't know if they're food or decor.

And, I haven't even begun to address my delicata problem yet. More on that one next week!

Okay here's the deal - you roast the squash first. It only takes about 30 minutes, just enough time to get all your filling prepared.

Chop the veggies and herbs, cook the filling on the stovetop, stuff the squash, then broil for a few minutes until you get a nice "crisp" texture on the stuffing and around the edges of the squash.

Then, voila - the most delicious thing you might eat for a very long time. Or, at least until the next time you roast acorn squash.

Now, you might be wondering what to serve this with, and the answer, is that it's completely up to you!

You can absolutely serve this as a holiday side dish - as a side - it will serve about 8 people, though you'll have to cut the squash halves in half, or just have people dig in and scoop their portion right out of the squash.

As for me, I literally can't stop eating it once I start, so, it works better as a meal. I'd say the recipe will serve 4 as a full meal.

You can also prepare the squash and stuffing ahead of time, so all you have to do is the stuffing/broiling step prior to serving. And, if you wish to make the entire thing ahead of time, you can definitely reheat the finished product in the oven with almost no change in texture/flavor. I did exactly that 3 times last week after taking the photos 🙂

I hope you're ready to get cooking, because this one is going to knock your socks/headband/oven-mitt right off. Let's go!

Stuffed Acorn Squash with Sausage, Apples and Cranberries {Paleo, Whole30}

Stuffed Acorn Squash with Sausage Apples and Cranberries {Paleo, Whole30}

This Roasted Stuffed Acorn Squash is filled with all your favorites - sausage, apples, cranberries, onions, celery and savory herbs. The stuffing is packed with savory/sweet flavors and the perfect addition to a holiday gathering, or for any meal! Paleo, gluten free, Whole30 compliant.

Course: Anytime, Dinner, Holiday, Holiday Side Dish

Cuisine: Gluten-free, Paleo, Whole30

1. First, roast the squash. Preheat your oven to 425 degrees F and line a large baking sheet with foil or parchment paper.

2. Cut each squash open, lengthwise, the scoop out the seeds/strings with a spoon, leaving a "bowl" in the center.

3. Brush the top of each squash half with melted coconut oil (or ghee) and sprinkle lightly with sea salt, then place face down on prepared baking sheet, and roast for 25-30 minutes, or until top of the squash feels soft when you press on it.

4. Roasting time will vary depending on the size of your squash. You can remove, check for doneness (it should be soft enough to eat) and return the the oven for a few more minutes if necessary.

5. While the squash roasts, prepare the stuffing. Heat a med/large skillet over med-hi heat and add a Tbsp coconut oil or ghee to melt. Add your sausage, breaking up lumps with a wooden spoon to evenly brown. Once browned, remove from heat and transfer to a plate, leaving fat in the skillet.

6. Return skillet to medium heat and add the onions and celery, stirring while cooking to soften, about 3 minutes. Add the garlic and cook another minute, stirring to avoid browning.

7. Add the diced apples, fresh herbs and salt and pepper to taste, stir to combine. Cook for another 1-2 minutes to allow apples to soften.

8. Then add the cranberries, pecans, plus browned sausage back to the skillet, lower heat to med/low and continue to cook another 2 minutes to blend flavors.

9. Once ready to stuff the squash, preheat your broiler and arrange the 4 squash halves face-up on the baking sheet. Scoop the stuffing mixture into each one, adding as much as you want to each. You might have leftover stuffing depending on how large your squash are and how much you fill them.

10. Once filled, place the baking sheet under the broiler and broil until tops of stuffing and squash are nicely browned, 5 minutes or so. Garnish with fresh minced parsley, serve and enjoy!

**Use 1 tsp each if using dried herbs

***You can make the stuffing and roast the squash ahead of time, then simply fill and broil at the last minute for a quick meal!

Did you make this recipe?

What I Used To Make My Stuffed Acorn Squash:

Want More Paleo and Whole30 Winter Squash Recipes? Try one of these!

Tell Me!
Butternut Sausage Apple Cranberry Thanksgiving Stuffing Roasted Butternut Squash Hash with Apples and Bacon Acorn Squash with Caramelized Onion Sausage Stuffing Butternut Squash Fries with Bacon and Rosemary Easy Pumpkin Chili What do you HAVE to buy when you see it at the grocery store? 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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Stuffed Acorn Squash with Sausage, Apples and Cranberries {Paleo, Whole30}

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This Roasted Stuffed Acorn Squash is filled with all your favorites - sausage, apples, cranberries, onions, celery and savory herbs. The stuffing is packed with savory/sweet flavors and the perfect addition to a holiday gathering, or for any meal! Paleo, gluten free, Whole30 compliant.

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https://www.allrecipes.com/recipe/233985/chocolate-protein-balls/?printview
My kids love these!
Julie Weiss

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Veggie , Egg White Omelet by Dr. Bradley

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Veggie , Egg White Omelet by Dr. Bradley

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I love eggs! I try to make this a satisfying meal by loading up on the veggies (mushrooms, asparagus, artichoke, etc.) It can be a decent meal for breakfast, lunch, and dinner! Leaving out the yolk makes it a healthier option!

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https://rainbowplantlife.com/thai-butternut-squash-chickpea-curry/
One of my favorite recipes!
CTharme

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This is one of my weeknight staples. However, it's traditionally a breakfast dish, so it's perfect for next morning leftovers. It's also a one-skillet meal which makes it easy and accessible.

https://cooking.nytimes.com/recipes/1014721-shakshuka-with-feta

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These are quick and easy breakfasts to make. I originally got this recipe from a nutritionist at my gym.

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Impress your guests with these clever avocado baked eggs topped with bacon and chives at your next brunch or dinner party.

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https://goop.com/recipes/jessicas-eggplant-and-cauliflower-meatballs/
I make these often!  They freeze well and go with marinara, Asian, or Indian sauces.  Sub nutritional yeast for parm and add balsamic for more flavor.
CTharme

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https://www.wellplated.com/baked-salmon-in-foil/#wprm-recipe-container-32779

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Why hello there, may I impress you with my fancy-looking Baked Salmon in Foil? Whether you need a fast, healthy dinner, a meal to wow the crowd, or a simple protein that you can enjoy tonight and eat leftover the next day, this is THE baked salmon recipe for you!

If you've been intimidated by cooking fish in the past, I totally get it! I spent years avoiding buying salmon because I thought it would be too complicated to make, or that worse yet, I'd mess it up and ruin a beautiful piece of fish.

All of that changed after I discovered this easy foil-baking method.

This easy baked salmon takes less time to prep (five minutes) than I spent sleepily scrolling through Instagram this morning while brushing my teeth (much more than five minutes).

It's only five ingredients.

You can make it with one hand, sip your wine with the other, and pet your dog/kids/loving-but-needy significant other at the same time.

Best of all: baked salmon in foil tastes INCREDIBLE.

It feels fancy. It looks fancy. It eats fancy.

Nothing about cooking it is fancy.

Be impressed with yourself anyway!

This baked salmon was the very first salmon I learned to cook with confidence. I've lost track of how many times I've made it since.

It's become the base of countless easy, delectable salmon recipes like Spicy Baked Salmon and Grilled Salmon in Foil, and it is still a meal I make often, both when I'm cooking for two (Ben and myself) or for a crowd.

It's also become one of YOUR favorite recipes.

This baked salmon in foil has dozens and dozens of glowing reviews and has been viewed millions of times. Today, I'm dusting it off from the archives in the hopes that if you haven't made this salmon yet, you'll give it a try.

And if you have, I hope you're reminded of how much you enjoyed it and will add it back to your menu soon.

Without further ado: what I (and many of you!) are convinced is the very best baked salmon recipe in the world!

Why Bake Salmon in Foil?

Rarely am I so rewarded for so little effort as when I make easy baked salmon recipes like this baked salmon in foil. It's dead simple, but so delicious and so good for you too.

The foil locks in moisture and ensures that your beautiful piece of salmon turns out flakey, moist, and tender every single time. You don't need to have ever cooked a piece of fish in your life to make this recipe with success.

Foil acts as a flavor incubator. Whatever yummy ingredients you place with the fish in the foil infuse their way into every savory bite.

Don't want to bake with foil? I have heard that some find it to be a health concern. You can still use this recipe by making baked salmon in parchment paper instead!

Follow all of the same recipe steps, but instead of misting the foil with nonstick spray, line the foil sheet with a piece of parchment paper. Lay the salmon on the parchment so that it does not touch the foil. Shape the foil packet around the parchment and bake as directed.

Health Benefits of Baked Salmon

Salmon is rich in omega-3 fatty acids, which can help reduce inflammation, lower blood pressure, and decrease risk factors for diseases.

It's a great source of protein, potassium, and selenium, a mineral that protects bone health, improves thyroid function, and reduces the risk of cancer.

Salmon can also help reduce the risk of heart disease, aid in weight control, and protect brain health.*

Baked Salmon in Foil - So Many Ways to Love Thee

I've cooked baked salmon in foil dozens of different ways. While all you really need for a satisfying piece of baked salmon is salt, pepper, and olive oil, the foil method is easy to adapt to different herbs and ingredients. You have plenty of options to keep it exciting and new.

A few of my favorites include:

Baked Salmon in Foil with Lemon and Dill. Follow the recipe below, swapping sprigs of dill for the rosemary. You can also use parsley or green onion or both or whatever other herbs in your refrigerator are threatening to turn brown.

Baked Salmon in Foil with Lemon and Butter. No fresh herbs? No problem. Leave them out, and brush the salmon with melted butter instead (I usually do half olive oil/half butter). I don't recommend dried herbs, as they take away from the freshness of the fish.

Garlic Butter Salmon in Foil. Is there anything on my dinner plate that these two ingredients don't make better? I didn't think so.

Baked Salmon in Pesto. Omit the rosemary. Smother the top of the salmon with pesto and arrange the lemon on top prior to closing the foil packet around it.

Baked Salmon with Lemon and Rosemary. The version I am sharing with you today!

How Long to Bake Salmon in Foil

In general, a large (2-pound) side of salmon bakes at 375 degrees F in 15 to 20 minutes. This is the size of the salmon you see in these photos.

The cooking time can be several minutes longer or shorter depending upon the thickness of your particular piece of salmon.

The Best Temperature for Baking Salmon

Here's how I determined what temperature is best for baking salmon.

Generally when I'm making individual pieces of salmon (about 6-ounce fillets) I turn my oven to 400 degrees F or 425 degrees F. It's the temperature you'll find used for this Whole30 Salmon, Soy Ginger Salmon, and Balsamic Salmon. The smaller portions cook quickly and can stand a higher temperature.

HOWEVER, I tried making a large side of baked salmon in foil at 400 degrees F (a 2-pound piece like the one you see in these photos) and found that temperature a bit too aggressive.

For my next round, I did baked salmon in foil at 350 degrees F. It took longer than I'd hoped and didn't come out *as* moist as I knew it could be.

The final winner: 375 degrees F for a 2-pound side of salmon.

The baking time will vary based upon the size and thickness of your salmon. For example, I like to try to buy wild-caught salmon, which in our store usually means sockeye or coho based on inventory. These varieties are thinner and thus cook more quickly.

If you are using farm-raised salmon (often the case with the popular Atlantic salmon), your side will likely be thicker and need more time.

Tips for Perfectly Baked Salmon

The one major rule of baking salmon in foil is not to overcook the fish.

Baking salmon in foil does give a little leeway because the foil locks in moisture, but you want to pull it out when it is almost but not quite done at the thickest part.

A quick pop under the oven broiler will give you a nice finish on the top of the fish and cook it through the rest of the way.

If your salmon is almost but not quite cooked and you are worried about overdoing it, you can always remove it from the oven, cover it back up with foil, then let it rest at room temperature for several minutes until it is done to your liking.

How to Know When Salmon is Done Baking

The question that scares so many newbies to fish cooking! Here are the best tips to tell when your salmon is done.

You can check for doneness by taking a sharp knife and peeking into the thickest part of your baked salmon piece. If it is beginning to flake, but still has a little translucency in the middle, it is done, or once your salmon flakes easily with a fork, it's done.

Best option: Use an instant read thermometer like this one. The FDA recommends cooking fish to an internal temperature of 145 degrees F.

I find that salmon and other fish will continue to "cook" as they rest after being removed from the oven. I typically remove my salmon early (anywhere between 137 and 140 degrees F), cover the salmon with foil, then let it rest for about 5 minutes. The resting time allows the fish to come up to 145 degrees F.

Depending upon your cut of salmon, the fish will likely be pink when it is done and some varieties like coho are naturally a very deep, almost ruby pink. They key is that it is opaque and flakes easily. If it's a translucent-looking pink, it's likely not done. Again, testing with an instant read thermometer will remove any doubts.

Skin On or Skin Off?

You can make baked salmon with the skin on or off.

Most of the time, I make baked salmon skin on, because that's how it's usually cut at the seafood counter. Leaving the skin on also has the benefit of locking in extra moisture (one more step between you and overcooking the fish).

After the salmon is baked, the skin comes away easily. You can either remove it from individual pieces before you serve them or avoid eating it after it's on your plate.

Salmon skin is safe to eat and contains many of the same nutritional benefits of the fish. However, some salmon preparations lend themselves better to eating the skin than others. When salmon is baked (like in this recipe), the skin is soft and rubbery (a.k.a. not appealing to eat). If you'd like to eat salmon skin, I recommend a different preparation, such as seared or fried salmon.

If you're planning to serve the salmon to company (or just don't want to deal with the skin), ask the seafood counter to remove it for you prior to baking the salmon.

Ideas for Leftovers and Reheating

Cooked salmon can be eaten the next day!

My favorite ways to enjoy leftover cooked salmon leftover are on top of a salad (I eat it cold or let it come to room temperature first), scrambled with eggs, or mixed into a simple pasta. You could also use it in this recipe for Healthy Shrimp Scampi!

Store cooked baked salmon in the refrigerator for 1 to 2 days.

If you'd like to reheat the salmon, be slow and gentle so that the salmon doesn't dry out. I recommend reheating individual portions, either in the microwave on low power, or in a skillet.

To reheat in a skillet: Let the salmon come to room temperature. Heat a nonstick skillet over medium. Once it is hot, add the salmon and a splash of water, then immediately cover it. Let the salmon steam, just until it is heated through, about 2 to 4 minutes.

To reheat in the microwave: Let the salmon come to room temperature. Gently warm on medium-low power, just until warmed through.

You can freeze baked salmon. Remove it from the skin and freeze in an airtight container for up to two months. Let it thaw in the refrigerator overnight. From here, you can use it in any recipe that calls for canned salmon, toss it into a pasta, or use it to make this easy (and freezer friendly!) Salmon Patty recipe.

What to Serve with Baked Salmon in Foil

Even though baked salmon feels like something you should save for a special night in, I am begging you to give it a chance on your everyday/my-life-is-crazy/someone-feed-me hectic weeknights.

These nights deserve balanced, healthy, wonderful-tasting meals just as much as the slower-paced weekend evenings, perhaps even more so. Since baked salmon in foil is so quick and easy to make, it's the ideal candidate.

To weeknight fancy!

*Health benefits of salmon mentioned in this article were sourced from Healthline and are meant to be for general information, not any kind of specific medical advice. For specific dietary needs, I always recommend contacting your doctor or seeking professional advice.

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Baked Salmon in Foil | Easy, Healthy Recipe

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Why hello there, may I impress you with my fancy-looking Baked Salmon in Foil? Whether you need a fast, healthy dinner, a meal to wow the crowd, or a simple protein that you can enjoy tonight and eat leftover the next day, this is THE baked salmon recipe for you!

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Skinny taste recipes are the best. Sweet potato and turkey chili - Megan Giorlando 

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Skinny taste recipes are the best. Sweet potato and turkey chili - Megan Giorlando 

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So Good so Easy

INGREDIENTS:

1-Large pkg. Cheese Tortellini

1-Bag Baby Spinach

1-Large Can Diced Tomatoes

Chicken Base

2- Large Cloves Crushed Garlic

1-Tsp. Basil

1-Tablespoon Olive Oil

Water

Salt and Pepper to taste

DIRECTIONS

Add Olive Oil to large soup pot.

Add crushed garlic and sauté on low for 3 minutes

Add Basil to the pot

Add water to soup pot until half way filled

Add 3 tablespoons Chicken Base turn up heat to Med. High. Taste….. You may need a little more Chicken Base.

When water boils add the Cheese Tortellini, cook for 5 minutes

Add Cans of Diced Tomatoes

Add Spinach

Turn heat down to medium and continue to cook for 5 more minutes, pushing the spinach into the broth. Serve and sprinkle soup with parmesan cheese.

Soups Done!! It really should only take 15 Minutes to cook

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https://greensnchocolate.com/butternut-squash-chicken-sausage-kale-quinoa-skillet/

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One of my favorite things about food blogging is when I come up with a recipe idea in my head and get to see it come to life in the kitchen. While I don't always take the time to sit back and think "hey! that's pretty cool that I made that!" I definitely did with this recipe.

This Butternut Squash, Chicken Sausage, and Kale Quinoa Skillet was one of those recipe ideas that I just wasn't quite sure it was going to work out. It was either going to be 'pretty good' but not blog-worthy, or 'REALLY FREAKING GOOD.' Lucky for all of us, it was the latter!

The thing about a dish like this is that the flavors are so simple and uncomplicated, but work together perfectly. From the sweet butternut squash and dried cherries to the smoky chicken sausage and tangy goat cheese - every bite is pure heaven! Of course I couldn't help myself and added some kale, too. I just love the stuff and my garden is still producing it, so I figured why not. If you prefer spinach, chard, or another type of green, feel free to substitute!

I had this Butternut Squash, Chicken Sausage, and Kale Quinoa Skillet for lunch and was completely satisfied by a big bowl. Quinoa always surprises me because of how filling it is, but I'm sure the sausage and squash didn't hurt with more protein and fiber, either! I think it would also be really tasty with a handful of toasted pecans sprinkled on top.

If you're looking for a delicious autumn dinner, folks - this is it! I become completely obsessed with squash this time of year and this dish reminded me of why. It's just so tasty, good for you, and versatile! I hope you make this and if you do, be sure to tag me on social media!

Facebook - greens & chocolate

Instagram - greensnchocolate

Products I used in this recipe:

Note: This post contains affiliate links.

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Butternut Squash, Chicken Sausage, and Kale Quinoa Skillet | greens & chocolate

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Butternut Squash Chicken Sausage and Kale Quinoa Skillet is a stunning autumn dinner with simple ingredients but BIG flavors! One of my favorite things about food blogging is when I come up with a recipe idea in my head and get to see it come to life in the kitchen.

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Easy breakfast that is good for you. Make the night before and just grab & go in the morning. -Nabors

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Take 5 minutes and 5 ingredients to prep tasty, healthy overnight oats. Mix-ins and toppings make for endless variations.

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1.5 c apple juice
3 T plain Greek yogurt
2 ripe (or overripe) bananas
1.5 c frozen blueberries
1.5 c frozen strawberries

Layer ingredients in order in the blender. If it has a smoothie setting, use that. Otherwise pulse until no large chunks remain. Then blend until smooth.

Makes 6 small smoothies.
*The kids like it when there's a little extra to freeze in the popsicle molds for easy fruit pops.

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In a bag, toss a sliced pepper medley (bell, poblano, jalapeno), and onions in high temp cooking oil (grapeseed/vegetable).

Season your fish of choice (mahi, haddock, anything) with cumin, chili powder, ancho chili powder, salt, black pepper.

Pour all ingredients into a well-seasoned cast iron pan and put on a grill set to 400 degrees. Cook until fish is flaky and cooked. Then squeeze lime over the whole pan. Serve with warm tortillas or over chips and top with cheese if you want nachos instead.

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Chris Mazzola:Here is my recipe for Crockpot Turkey Chili that I make regularly.1.	Two pounds of lean ground turkey2.	One or two cans of black beans3.	can of red kidney beans4.	can of chili beans5.	can of white kidney beans6.	can of diced tomatoes7.	can of tomato paste8.	can of corn (optional)9.	large red pepper10.	large yellow pepper11.	large orange pepper12.	large green pepper (optional)13.	large onion of choice14.	16-20 ounces of vegetable or chicken broth15.	Chili powder seasoning to taste. Open the cans of beans and only drain half of the juice. Pour into crockpot.Brown the meat and chop it as fine as you can. Put into the crockpot.Add into the crockpot, the corn, tomato paste, diced tomatoes and broth.Chop the peppers and onions into small pieces and add those to the mix in the crockpot. Stir it up a bit, adding chili powder as you go.Cook on high for 3 hours then turn to low for a few more hours. Servings: About 8 large bowls. 

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Chris Mazzola:Here is my recipe for Crockpot Turkey Chili that I make regularly.1.	Two pounds of lean ground turkey2.	One or two cans of black beans3.	can of red kidney beans4.	can of chili beans5.	can of white kidney beans6.	can of diced tomatoes7.	can of tomato paste8.	can of corn (optional)9.	large red pepper10.	large yellow pepper11.	large orange pepper12.	large green pepper (optional)13.	large onion of choice14.	16-20 ounces of vegetable or chicken broth15.	Chili powder seasoning to taste. Open the cans of beans and only drain half of the juice. Pour into crockpot.Brown the meat and chop it as fine as you can. Put into the crockpot.Add into the crockpot, the corn, tomato paste, diced tomatoes and broth.Chop the peppers and onions into small pieces and add those to the mix in the crockpot. Stir it up a bit, adding chili powder as you go.Cook on high for 3 hours then turn to low for a few more hours. Servings: About 8 large bowls. 

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Threw this in the oven today. I love that this recipe is set and forget it. So delicious! I had an Au Jus sauce on top  to add a little pizzazz!
- Noelle

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Preheat the oven to 300°F.Rub the roast with the olive oil and sprinkle it evenly with the salt and pepper.In a large Dutch oven over medium-high heat, sear th

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Week-day meal prep Chicken Burrito Bowls

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Week-day meal prep Chicken Burrito Bowls

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One of my favorite meal preps, filling and tasty.  Easy to make and lasts all week.  Supplement ingredients and make changes as desired.

- Honold

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https://minimalistbaker.com/chicken-noodle-soup-1-pot/

I love this resource for healthy recipes!

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When it's chilly outside or you're feeling under the weather, nothing is quite as comforting as a big bowl of soup. Especially when it involves noodles and reminds you of childhood. This super delicious and adaptable chicken noodle soup recipe can be made a few ways - 1) keep it classic, 2) include the optional ginger and turmeric for extra immune support, or 3) replace some of the chicken with white beans for a fiber boost!

Made in 1 pot with 10 simple ingredients, this soup is the answer for weeknight meals, chilly weather, and incorporating more homemade broth, or to have on hand whenever you're craving comfort in a bowl. Let's make soup!

History of Chicken Noodle Soup

Versions of chicken soup have been enjoyed around the world for centuries and have a long history of use as a remedy for colds and other illnesses.

Most chicken soup recipes consist of chicken broth, chicken meat, vegetables, and some form of starch - noodles, dumplings, root vegetables, or grains. And though noodles in chicken soup existed long before the 1900s, the term "chicken noodle soup" is thought to have originated from a radio advertisement by Campbell's Soup Company in the 1930s.

The following is our inspired version with options for keeping it classic, infusing with healing spices, or bulking it up with beans.

How to Make Chicken Noodle Soup

Just like classic chicken noodle soup, this version begins with sautéing onions, carrots, celery, and garlic for a flavorful base. You can cut them any size you want, but we love small, bite-sized pieces.

Inspired by the "Medicinal Chicken Noodle Soup" from Food Front Co-Op in Portland, we love adding ginger and turmeric to this soup. Thyme is also lovely! Not only do these herbs and spices contribute healing properties, but they also add delicious flavor.

Ginger - best known for its anti-inflammatory and anti-nausea effects

Turmeric - rich in a potent anti-inflammatory compound called curcumin

Thyme - has a long history of use for supporting respiratory health

Next come the flavor essentials: salt and pepper plus your choice of broth or stock. We love the robust flavor of homemade ( bone broth or Instant Pot), but store-bought works just fine, too!

Then for the chicken, you can use either breast or thigh meat. It cooks in the broth, infusing it with flavor and making it easy to shred or cut into bite-sized pieces. Or if you have leftover cooked chicken around, you can repurpose it by adding it to the soup a little later in the cooking process.

All that's left to do is add your favorite noodles and slurp any sickness away! Note that if you're not serving the soup right away, it's best to keep the noodles separate so they hold their texture.

We hope you LOVE this chicken noodle soup! It's:

Comforting
Brothy
Flavorful
Nourishing
Adaptable
& SO easy!

What to Serve with Chicken Noodle Soup

Chicken noodle soup is pretty much the definition of comfort in a bowl, but if you want to step up the comfort level even more, pair it with your favorite carb-y side! Think flatbread, biscuits, garlic bread, roasted potatoes, or even a simple slice of buttered toast.

If you're feeling more in a veggie mood, try it with a side of roasted cabbage, kale salad, or arugula salad.

More Comforting Soup Recipes

If you try this recipe, let us know! Leave a comment, rate it, and don't forget to tag a photo #minimalistbaker on Instagram. Cheers, friends!

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Chicken Noodle Soup (Classic or Immune-Boosting!)

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When it's chilly outside or you're feeling under the weather, nothing is quite as comforting as a big bowl of soup. Especially when it involves noodles and reminds you of childhood.

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Roasted Sweet Potato and Black Bean Salad with Ginger-Lime Dressing

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Roasted Sweet Potato and Black Bean Salad with Ginger-Lime Dressing

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Kim Rueger-West

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Roasted Sweet Potato and Black Bean Salad with Ginger-Lime Dressing

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This Roasted Sweet Potato and Black Bean Salad recipe includes a quick Ginger-Lime Dressing. An excellent gluten-free dish to bring to a BBQ or meal prep!

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Super tasty, no meat. Tastes good hot for dinner or even cold for lunch the next day.

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These EASY three cheese lasagna roll ups are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese - delicious, kid friendly and perfect if you want to feed a crowd.

Zucchini Lasagna Roll Ups

Individual meatless lasagnas filled with zucchini and cheese are easier than making a full tray of lasagna and they perfect for portion control. Similar to these Spinach Lasagna Roll Ups, only with zucchini instead.

You can make them a day ahead and refrigerate, or if you like to cook for the month, these are also freezer-friendly. Double it up, or bring an extra to a friend in need, they'll thank you! (BTW, they're vegetarian also, perfect for Meatless Mondays!)

I've been craving lasagna rolls lately which I love making instead of traditional lasagna, they are so much easier to make and they're great for portion control. My girlfriend brought me zucchini from her garden so I thought I'd try out this zucchini version instead of my usual Spinach Lasagna Roll Ups. These turned out SO good, and now I have yet another way to eat zucchini.

To freeze, you can choose to individually freeze them in ziplock bags or freeze them as a finished dish ready for the oven. You can also freeze anything you've baked that you can't finish. Click here for more details on how to freeze lasagna rolls.

I served these with sauteed summer julienned vegetables on the side (I used my spiralizer) and it was the perfect meal!

Get new free recipes and exclusive content delivered right to your inbox:

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Three Cheese Zucchini Stuffed Lasagna Rolls

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These EASY three cheese lasagna roll ups are stuffed with zucchini, ricotta and Parmesan, then topped with marinara and mozzarella cheese - delicious, kid friendly and perfect if you want to feed a crowd. Individual meatless lasagnas filled with zucchini and cheese are easier than making a full tray of lasagna and they perfect for portion control.

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This is one of my favorite lunches! It's a perfect sunday meal-prep that keeps well throughout the week. Super healthy and a great gluten-free alternative to traditional tabbouleh. I like to top it with a dollop of hummus and some chickpeas! :) Rebecca Asni

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Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

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Bring quinoa, 1/2 teaspoon salt, and 1 1/4 cups water to a boil in a medium saucepan over high heat. Reduce heat to medium-low, cover, and simmer until quinoa is tender, about 10 minutes. Remove from heat and let stand, covered, for 5 minutes. Fluff with a fork.

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https://www.forksoverknives.com/recipes/vegan-burgers-wraps/vegan-no-tuna-salad-sandwich/

I've made this with tuna also mixed in and smashed avocado just to get in those "hidden" veggies.

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In this vegan version of a tuna salad sandwich, the tuna salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal.

Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches.

From Minimalist Baker's Everyday Cooking

Ingredients
For the salad:

1 (15-ounce) can chickpeas, rinsed and drained

3 tablespoons tahini

1 teaspoon Dijon or spicy brown mustard

1 tablespoon maple syrup or agave nectar

¼ cup diced red onion

¼ cup diced celery

¼ cup diced pickle

1 teaspoon capers, drained and loosely chopped

Healthy pinch each sea salt and black pepper

1 tablespoon roasted unsalted sunflower seeds (optional)

For Serving:

8 slices whole-wheat bread

Dijon or spicy brown mustard

Romaine lettuce

Tomato, sliced

Red onion, sliced

Instructions

1. Place the chickpeas in a mixing bowl and mash with a fork, leaving only a few beans whole.

2. Add tahini, mustard, maple syrup, red onion, celery, pickle, capers, salt and pepper, and sunflower seeds (if using) to mixing bowl. Mix to incorporate. Taste and adjust seasonings as needed.

3. Toast bread if desired, and prepare any other desired sandwich toppings (such as lettuce, tomato, and onion).

4. Scoop a healthy amount of the chickpea mixture (about ½ cup) onto one slice of bread, add desired toppings and top with second slice of bread. Repeat for additional sandwiches.

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More from Forks Over Knives

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Vegan Chickpea No-Tuna Salad Sandwich | Forks Over Knives

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In this vegan version of a tuna salad sandwich, the tuna salad gets extra tang and flavor from pickles and capers. Serve between two slices of your favorite hearty bread for a simple yet satisfying meal. Note: Mixture will keep covered in refrigerator for 4-5 days, making it great for quick, weekday lunches.

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Easy to make and delicious!

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Print Recipe: Healthy Taco Soup - Slender Kitchen

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https://tastesbetterfromscratch.com/cowboy-salsa/

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So easy & delicious!
-Sloane Leppen

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by Holly Chicken Tortilla Soup is one of my favorite comfort foods! Chicken breasts, corn, beans, and other delicious ingredients are simmered in a tomato base. Top this delicious soup with crispy homemade tortilla strips, avocado, lime, and cilantro for the perfect Mexican-inspired soup!
We love having Tex Mex and Mexican nights around here. Corn dip, instant pot chicken tacos, beef enchilada casserole, you name it.

Chicken Tortilla Soup

Chicken Tortilla Soup is one of my favorites and something I always order when I visit Mexico. The great thing about travel is creating versions of those recipes when I get home for my friends and family (and for you) to enjoy!

This chicken tortilla soup recipe is easy to make. As with a classic tortilla soup recipe, tortilla strips are fried crisp and add the perfect crunch. I top this soup with lime and cilantro, and the freshness to finish it off with a fresh flavor.

Add your own favorite toppings, a bit of cotija cheese, guacamole, pico de gallo, and sour cream are all great additions! I like to create a little topping bar when I serve this soup so everyone can add what they love.

What Is Tortilla Soup?

Tortilla soup is a classic Mexican soup made with a tomato (or chicken) base. It usually has ingredients like corn, beans, and often other additions like jalapenos and cilantro. It is simmered, then topped with crispy tortilla strips and whatever you'd like to add.

Tortilla soup is most commonly made with chicken but you can also find it made with lamb, beef, and fish. Cooking the protein in the soup adds a ton of flavor!

How To Make Tortilla Soup

It's easy! Chicken tortilla soup takes just 30 minutes to cook. Prep your veggies first to save extra time. Make the tortilla strips while the soup is simmering (or you can purchase Tortilla Strips online or at the grocery).

You can also make the tortilla strips a few days in advance. They only need to pan fry for a minute or so on each side. Once they're crisp, salt them and save them for later.

1. Saute jalapeno and onion until fragrant (remove the jalapeno seeds to make it less spicy)

2. Add everything else and simmer

3. Remove the chicken and shred it with a couple of forks

4. Add the chicken back in

5. Serve it with tortilla strips and desired toppings

For the Chicken Tortilla Soup:
This recipe is crazy easy!

What To Serve With Tortilla Soup

Here's where it gets fun! Tortilla soup is so versatile that nearly anything can be served with it!

A bright tangy cabbage slaw or a Fresh Corn Salad will complement the rich flavors of tortilla soup as well as a side of cheesy quesadillas.

For soup toppings, try some sliced black olives, green chiles, shredded cheddar or crumbled cotija cheese, or cubes of avocados. This is definitely a recipe that will find it's way to your table year round!

More Recipes You'll Love

Chicken Tortilla Soup

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

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Chicken Tortilla Soup {Fav Comfort Food} - Spend With Pennies

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by Holly Chicken Tortilla Soup is one of my favorite comfort foods! Chicken breasts, corn, beans, and other delicious ingredients are simmered in a tomato base. Top this delicious soup with crispy homemade tortilla strips, avocado, lime, and cilantro for the perfect Mexican-inspired soup! We love having Tex Mex and Mexican nights around here.

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I love the simple ingredients and quick prep for this salad.

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Chickpea Salad is loaded with crisp cucumbers, juicy tomatoes, creamy avocado and feta cheese. The fresh lemon dressing adds the Mediterranean flavors of classic Greek Salad.

Chickpea salad is easy to make and comes together fast. It's perfect for lunch since chickpeas are protein packed and leave you feeling satisfied for hours. We also love to serve garbanzo bean salad with roasted red potatoes and pork tenderloin for dinner.

This post may contain affiliate links. Read my disclosure policy.

Chickpea Salad or Garbanzo Bean Salad?

Chickpeas are the same thing as garbanzo beans and can be used interchangeably in this recipe. They are known as chickpeas in the US and Garbanzo beans in Europe.

What are chickpeas? Chickpeas are peach colored round legumes or seed pods and part of the pea family. They have a satisfying nutty flavor. Use canned drained chickpeas or cook your own.

Are Chickpeas good for you?

Chickpeas are a very healthy food and are a perfect way to add plant based protein to salad.

Chickpeas add great protein and fiber to this salad.

They are also rich in iron, zinc, phosphorus and B vitamins.

Experts say chickpeas may help with weight loss*

Chickpeas help with blood sugar control,* (the starch in chickpeas is digested slowly resulting in stabilized sugar levels).

What is a Good Cilantro Substitute?

Cilantro (coriander) has fresh, vibrant and distinctive flavor and you either love it or you don't. If you don't enjoy the flavor of cilantro, you can substitute with other fresh herbs such as finely chopped fresh parsley, chives, dill, or a combination of fresh herbs, adding them to taste. Dried herbs could be used if necessary but fresh is best.

Is this a Make-Ahead Salad?

Leftover chickpea salad is great for meal prep because it keeps really well in the refrigerator for a couple of days. The lemon juice prevents browning in the avocados and the taste only gets better as the flavors meld in the refrigerator. To store, cover with plastic wrap directly over the surface of the salad and refrigerate the leftover portion. Add the salt just before serving to prevent softening of the cucumbers and tomatoes.

More High Protein Salads:

Chickpeas make this a feel-good, protein packed, and satisfying salad. We love salads with protein because they keep you full for hours.

Chickpea Salad Recipe

Chickpea Salad loaded with crisp cucumbers, juicy tomatoes, creamy avocado, feta cheese and chickpeas or garbanzo beans. Fresh, healthy and protein packed!

If you make this recipe, I'd love to see pics of your creations on Instagram, Facebook and Twitter! Hashtag them #natashaskitchen

Natasha Kravchuk

Welcome to my kitchen! I am Natasha, the blogger behind Natasha's Kitchen (since 2009). My husband and I run this blog together and share only our best, family approved and tested recipes with YOU. Thanks for stopping by! We are so happy you're here.
*Sources for chickpeas weight loss and blood sugar control information from Healthline and Read more posts by Natasha

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Chickpea Salad Recipe - NatashasKitchen.com

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Chickpea Salad is loaded with crisp cucumbers, juicy tomatoes, creamy avocado and feta cheese. The fresh lemon dressing adds the Mediterranean flavors of classic Greek Salad. Chickpea salad is easy to make and comes together fast. It's perfect for lunch since chickpeas are protein packed and leave you feeling satisfied for hours.

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Avocado and Berry Smoothie (Dayle Warren)

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Avocado and Berry Smoothie (Dayle Warren)

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It can be difficult to get the little ones (and adults too!) to eat their fruits and veggies. Throwing fruits and veggies in a sweet smoothie treat, may be the trick!

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Blueberry Banana Avocado Smoothie Recipe for Glowing Skin!

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An avocado smoothie with bananas and blueberries will be a delicious breakfast smoothie, but it will also give you glowing skin. With antioxidants and healthy fats from spinach, avocado and flax, this vegan and dairy free avocado smoothie recipe promotes healthier skin.

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Even baking can be healthy:  Kristi Kraus

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Even baking can be healthy:  Kristi Kraus

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For those of you wanting to bake, but still staying healthy... there's lots of great recipes out there.

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Vegan Lemon Blueberry Cake. Yogurt Pound Cake Loaf - Vegan Richa

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Vegan Lemon Blueberry Cake Recipe. Zesty Blueberry Lemon Pound Cake. Use other berries in this Vegan Pound Cake. Non Dairy Yogurt Pound Cake Loaf with lemon and blueberries.

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Katie Lubera

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Published: · Modified: by · This post may contain affiliate links
This Easy Lemon Lentil Soup is hearty and flavorful. With a delicious assortment of ingredients, you'll love serving this healthy dish during the colder months.

Lemon Lentil Soup is an easy meal to make and includes so many scrumptious ingredients. The flavors from the vegetables, lentils, lemons, spices, and herbs come together and create an amazing mix that is so tasty. This is a great cold weather dish because it's chunky and hearty, and very filling.

This is also a really healthy recipe to make. Easy Lemon Lentil Soup has protein and fiber-rich lentils, vegetables like kale that offer plenty of vitamins and minerals, and spices like turmeric that are known to help with inflammation. So not only is this soup easy to make and tastes great, it also is a healthy vegan option for lunch or dinner. Let's look more closely at the ingredients you'll be using.

Video Tutorial

What you'll need

Oil. Any oil you prefer will work here. I like using olive or grapeseed.

Onion. This provides sweetness.

Carrots. For sweetness and color.

Potatoes. This offers texture and flavor.

Green Lentils. You can use other kinds of lentils, but I think green ones work best here.

Veggie Broth. If you use low-sodium broth, you may need to add some extra salt. Mine is fully seasoned, so I did not add any extra salt. I used Better Than Bouillon, No Chicken Base to make my broth.

Kale. Or spinach could be used.

Lemon Juice. For a little acidity and bright citrus flavor.

Dill. Or fresh parsley can be used instead.

Spices. Cumin, turmeric, salt, and pepper.

How to Make this Lemon Lentil Soup

1. In a large pot, saute the chopped onions and grated carrots in the oil, over medium heat for about 4-5 minutes.

2. Add the cumin and turmeric, and stir. Cook for 1 minute.

3. At this point, add the potatoes, lentils, and broth. Reduce the heat and cook for about 25 minutes.

4. Add the salt, pepper, and kale, and cook for 5 more minutes.

5. Turn off the heat and add the lemon juice and dill. Stir and serve.

Pro Tips

Taste test your seasoning. Because the salt level might vary depending on what kind of broth you are using, test your soup and season it to taste. You might also prefer more of something, like pepper or dill, so check that as well.

Add the kale near the end. The kale can easily overcook and lose its color and texture. Adding it near the end of the cooking time keeps it bright green and with some delicious chew.

Use green lentils if you can. Green lentils are great because they are high in fiber and protein, as well as minerals and vitamins. They also hold their shape better than other types, making them perfect for longer cook times, like in a soup.

How to Store and Reheat

To store this easy Lemon Lentil Soup, place it in an airtight container and keep it in the refrigerator for up to 3-4 days. When you are ready to reheat it, place the soup back in the pot and warm it on the stove top. You can also microwave it for a couple of minutes until heated through.

Can you freeze this soup?

Yes, you can freeze this soup. Place it in an airtight container or freezer ziplock bag, and allow to freeze. If the bag freezes flat, it is easy to stack vertically and saves room in the freezer. The soup will last for about 6 months. Try to eat it before then though to enjoy the best taste and texture.

What to Serve with this Lemon Lentil Soup

This Easy Lemon Lentil Soup is so simple, yet so delicious. You'll love how full of flavor and satisfying it is, especially when you want to warm up after a cold day. Enjoy this soup on its own or with some other dishes, but either way, it's the perfect recipe for this time of year.
More delicious soup recipes

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Published: · Modified: by · This post may contain affiliate links This Easy Lemon Lentil Soup is hearty and flavorful. With a delicious assortment of ingredients, you'll love serving this healthy dish during the colder months. Lemon Lentil Soup is an easy meal to make and includes so many scrumptious ingredients.

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Spicy Chicken & Veggie Stir-Fry-Mistie Ryan

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Spicy Chicken & Veggie Stir-Fry-Mistie Ryan

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This is so good! I originally got it through Green Chef but have made it on my own a number of times. I replaced the spicy ginger-lime aioli that came with it in the pre-packaged meal with a recipe I found online. https://www.myrecipes.com/recipe/citrus-ginger-aioli

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Serve with grilled chicken, fish, or keep it vegan with hummus and pita

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-CTharme

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https://biancazapatka.com/en/mexican-sweet-potato-skins/
-CTharme

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If you aren't familiar with Skinnytaste recipes- they are great!  Quick, easy and family friendly!  (Marie Ottinger)

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If you aren't familiar with Skinnytaste recipes- they are great!  Quick, easy and family friendly!  (Marie Ottinger)

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-Marie Ottinger

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This post may contain affiliate links. Read my disclosure policy.

Spring chicken stir fry with snap peas and carrots, sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal.

Chicken Stir Fry

I love making stir fries for dinner, what's better than throwing veggies and protein into a wok and having dinner ready in minutes. More easy stir fry recipes I love are Broccoli Beef Stir Fry, 10-Minute Soba Noodle Stir Fry and Chicken Asparagus Lemon Stir Fry.

Honestly, when I make a stir fry, I usually use whatever vegetables I have on hand (great way to clean out the refrigerator). I have made this with Chicken and Zucchini or Chicken and Broccoli to name a few. You can serve it as is or over brown rice, quinoa, noodles, cauliflower "rice", whatever! I love the crunch of the sugar snap peas with the chicken, and my daughter loves crunching on them raw while I'm cooking. What's better than satisfying those takeout cravings without all the heavy fried flavors.

Tips on How to Make Chicken Stir Fry:

Make sure when you are ready to cook your meat, the wok is already very hot. If you don't have a wok, use a large skillet.

When it comes to making that authentic Chinese stir-fry, one of the most important things is the way you slice your chicken. The thinner the chicken the more tender it becomes and the better it is for reheating too.

HOW TO CUT CHICKEN THIN FOR A STIR-FRY:

To make it easy to cut the chicken thin for stir frying, freeze the chicken for about one hour before slicing.

When it is partially frozen you can easily slice the chicken very thinly against the grain. Don't worry about the chicken being frozen. Since the slices are so thin they will thaw back out in just a couple of minutes.

By cutting against the grain we are making the bites very tender and easy to chew through, especially upon reheating!

More Asian Chicken Recipes you might enjoy:

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Spring Stir Fried Chicken with Sugar Snap Peas and Carrots

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Spring vegetables and chicken breast strips sauteed with fresh ginger, lime juice, and a touch of soy sauce for a quick weeknight meal. I love making stir fries for dinner, what's better than throwing veggies and protein into a wok and having dinner ready in minutes.

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Weight Watchers Lasagna Soup - Angela Legato

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Weight Watchers Lasagna Soup - Angela Legato

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Weight Watchers Lasagna Soup - Recipe Diaries

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Jump to Recipe·Print Recipe Lasagna Soup Lasagna soup is one of my top 100 recipes on this site! It is lasagna in soup form and a reader favorite. I will sometimes heat up some Texas toast (Lite) and use that to dip the soup in if I have enough points left over for that. I […]

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Barbecue Chicken and Avocado Quesadillas - Angela Legato 

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Barbecue Chicken and Avocado Quesadillas - Angela Legato 

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You'll love this healthy snack!

For a long time, I was that picky eater that just at cheese quesadillas when my family went to Mexican restaurants. My parents would rant and rave about how good the carne asada was and my siblings would fawn over their tacos and burritos. I wasn't ready to be persuaded that anything could be as good as melted cheese inside a crunchy tortilla shell. Years later, I've branched out quite a bit and I'm not as picky of an eater, but I still love a good cheesy quesadilla.

Unfortunately, quesadillas aren't exactly one of the healthiest choices around. After all, it's just fatty cheese stuffed inside of carbohydrate shell. There's not a ton of nutrition there! Luckily, we remedied that with our Barbecue Chicken and Avocado Quesadillas. We made some ingredient choices that skinny up the traditional quesadilla while adding some nutrient-dense ingredients. That means that you don't have to enjoy this quesadilla as an unhealthy appetizer. You can eat it as a filling (and, fulfilling) lunch or dinner!

Barbecue Chicken and Avocado Quesadillas

We promised you some healthy ingredient choices that would add balanced nutrition to the simple old quesadilla, and we definitely delivered. We start with low-fat cheese, which melts the same way as the full-fat stuff just with significantly less saturated fat. Even though mozzarella isn't a traditional Mexican cheese, it's a great choice when you're trying to cut down the quantity you use. It melts more readily than other cheeses, so you don't have to use as much!

Then, we swapped in whole-wheat tortillas instead of regular white tortillas. This changes the carbs from simple carbohydrates (which are digested quickly by your body) to complex carbohydrates (which take longer to digest, giving you lasting energy for hours). An easy, healthy switch that doesn't affect how delicious this quesadilla tastes!

Next up, we added some healthy fats. We know there are plenty of fats in cheese (even the low-fat varieties), but avocado is loaded with monounsaturated fats. This helps fuel your brain while also lowering bad cholesterol. Plus, avocado just generally tastes great and helps keep you feeling fuller for longer.

Finally, we added barbecue chicken. The sauce brings a nice zing of flavor to the dish while the chicken itself is an excellent choice for lean protein. You'll get a whopping 14 grams of protein from one serving (which is a half of a quesadilla). That helps fuel healthy muscles and make you feel satisfied. That definitely transforms this appetizer into an entree-worthy meal!

Watch this video to see how to make Barbecue Chicken & Avocado Quesadillas.

If you're looking for another way to make this quesadilla into an entree, we'd definitely recommend something light to round out your meal. We love serving this dish with a nice salad. Fruit salads, like this Mango and Arugula Salad, go especially well with a dish like this. The fruit provides a nice clean finish and balance compared to the rich, flavorful quesadillas.

Inspired by The Pretty Bee.
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Barbecue Chicken and Avocado Quesadillas

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You'll love this healthy snack! For a long time, I was that picky eater that just at cheese quesadillas when my family went to Mexican restaurants . My parents would rant and rave about how good the carne asada was and my siblings would fawn over their tacos and burritos.