This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

My family has given our hearts to lots of salads through the years, but this one truly is the go-to, gold standard that we make over and over and over again.

Especially when my daughter Amy is home from college.

She’s crowned this as absolutely her all-time most favorite salad ever.

So you’d better believe I have it on the meal plan to make my girl happy, whenever she manages to make time to come home for a visit! (Miss you, baby girl!!!)

This Chicken Pecan Apple Salad recipe evolved out of our {also beloved} “Thanksgiving Salad” – that’s the salad with goat cheese, pears and candied pecans we first shared with you back in 2014, almost 10 years ago. We were so hooked on that one, that I started looking for ways to turn it into more of a main course salad … and this recipe is the deliciously addictive result!

(Can a salad actually be addictive, you may ask. I’m here to say YES … yes it can! And Amy will back me up. )

Why This Chicken Pecan Salad Is THAT Good!

Let’s look at what we’ve got going on here:

• Tender slices of juicy chicken
• Crunchy pecans (you can toast ’em or candy them, if you want!)
• Juicy, crisp apples
• Sweet-tart dried cranberries
• Crumbles of creamy, tangy goat cheese
• And the most wonderful Maple-Balsamic Dressing to bring it all together!

It’s got such a fabulous range of flavors and textures, all perfectly working together to equal so, so very much more than each individual ingredient.

And it’s ultra-fast, ultra-quick and easy, ultra-adaptable! Here’s what I mean about adaptable …

Tips for Adapting Your Pecan Apple Chicken Salad

You do need to measure ingredients to get the right flavor balance in the dressing. But as far as the rest of the main salad ingredients go, you honestly don’t have to measure at all. I never do. Just eyeball it and toss in what you’d like.

EASY!

There are so many ways you can riff on this and customize it, depending on what you happen to have on hand.

• Chicken Options (Lots of Ways … or Even NOT Chicken)

You can use warm or chilled chicken for this – either is totally great.

In the summer we’ll typically grill up some boneless, skinless chicken breasts. But, I also often use the breast meat from a rotisserie chicken I grab at the grocery store for an extra-fast dinner option.

Truly, however you’d like to cook your chicken will work beautifully. Grilled, roasted, baked, poached, pan-seared … or store-bought!

And, this is a perfect way to use up leftover chicken from other meals. Be sure, though, that it’s only very simply seasoned – maybe with a bit of salt and pepper, at most. Avoid any strong flavors or marinades that would conflict with the other flavors in the salad.

You don’t even have to use chicken at all!

Try leftover Thanksgiving turkey, salmon, grilled flank steak … or even go vegetarian and leave the meat off altogether. No wrong choices here!

• Apple Options

We like to use juicy, firm, sweet-tart apples like Honeycrisp. Grab whichever apple you like best … just make sure it’s a really terrific apple, since “meh” apples will equal a “meh” salad.

Alternately, you can sub pears for the apples when they’re in season. (Remember, we use pears in our original “inspiration” salad, and they’re great here, too – but only when they’re at their peak).

• Pecan Options

You can use plain ol’ pecans, toasted pecans, candied pecans (again, like in our “inspiration” salad). I never take the extra time to toast mine, tbh. But when we’re feeling extra-fun (like when Amy rolls home from college!) I do sometimes upgrade to candied pecans.

Your choice!

And, while I know I’m calling this a Pecan Chicken Salad, you don’t absolutely have to go with pecans.

This would be great with walnuts, too. Or try slivered almonds if that’s all you happen to have on hand.

• Cranberry Options

Amy LOVES dried cranberries, and I often have a giant, Costco-sized bag in the pantry when she’s home. So, that’s an easy pantry staple for me to toss in here.

But instead of dried cranberries, you can get a little fancy and use dried cherries instead (yet again … like we do in our “inspiration” holiday salad).

• The {Ahhhh-Mazing Maple-Balsamic Dressing}

This is the one thing I’m gonna tell you NOT to mess with. Don’t be tempted to sub in a bottled dressing from the store. Disappointment awaits you along that path.

Trust me – the vinaigrette dressing is too good to miss.

It’s what really sets this salad apart from the pack.

The proportions in my recipe card will probably make more vinaigrette than you’ll actually need for the amount of salad. Maybe almost twice as much.

But it’s good to have a little extra, if someone in your family is a dressing hog and pours with a heavy hand. And you’ll be happy to have some vinaigrette left over, for some other lucky salad later in the week.

• And What About Other “Extras”?

Sure, I can envision that you might wanna toss in some thinly sliced red onion or flecks of green onion, or maybe some crunchy celery.

And I can imagine you adding in a few red grapes – maybe even green grapes – if you’ve got some in the fridge. (Works beautifully in our creamy Healthy Chicken Salad with Yogurt Dressing, so why not?)

This recipe is written for the way we always make it. Use it as a springboard for how you make it. And don’t stress over the details.

Here’s all you have to do to throw the recipe together (in seriously only a few moments!) …

How to Make This Chicken Pecan Salad

Ingredient Prep

There isn’t much prep to be done – just slicing your juicy chicken (remember a purchased rotisserie chicken or leftover pre-cooked chicken works fine), then chopping up some apple and whisking together the dressing.

I personally like to chop the apples into cubes, but thinly slice the chicken. You can definitely go with sliced apples instead of cubed, though … or cubed chicken instead of sliced. Whatever you prefer.

Step #1

Heap your salad greens in a large serving bowl, or separate them onto individual plates.

Layer some of your chopped apples, pecans, dried cranberries and goat cheese throughout your bed of lettuce, as you build the salad. (That way, you’ll have bits of those yummy “toppings” all throughout your creation … instead of only on the top layer.)

Then, sprinkle the remaining apples, pecans, cranberries and cheese over the top of the salad and arrange your chicken.

Since I typically do sliced chicken, I like to fan it attractively on top. But, if you opt to chop your chicken in chunks, you can layer it throughout the salad with all the rest of the “toppings.”

Easy so far, right?!? You’re practically already done!

Step #2

For the dressing, whisk together some balsamic vinegar, maple syrup, olive oil, smooth Dijon mustard and salt.

Make sure that all the salt is dissolved, and not collected at the bottom of your bowl.

Make the Dressing Ahead

If you’re short on time, fear not!

You can make your vinaigrette ahead of time, since it keeps beautifully in the fridge for several days.

Besides our holiday Salad with Goat Cheese and Pears, we also use this same Maple-Balsamic Vinaigrette in our Adorable Thanksgiving Salad with Butternut Squash Turkey and (with a couple tiny tweaks) in our Superfoods Brussels Sprout Salad.

You’ll find plenty of opportunities to use it!

Just give the dressing a quick re-whisk, as needed, before serving.

Step #3

Serve it up … yum yum yum! (Does this even count as a step?!?)

I recommend that you wait to add the dressing to your salad until right before serving, or that you pass it ’round the dinner table so everyone can dress their own.

The Very Best Dinner Salad in the Entire World???

(Amy thinks so!)

Sure, we have lots of salads here on our website. And we truly love every single one of them (otherwise, we wouldn’t bother to share them!).

But this one. THIS ONE.

When I need to throw a big, main course dinner salad together, without really even thinking about it. And when I need a quick, flexible, nourishing meal that I know (from years of experience), everyone will be absolutely thrilled with …

This is that one.

You’ll love that it’s so quick and easy. And so flexible.

You’ll love that it’s a meal in itself, all together in one bowl, with no other side dishes needed.

And you’ll love that it’s just so, so good.

Amy’s all-time favorite salad in the entire world. There’s no higher praise I can give it than that!

~ by Shelley

Pecan Chicken Salad

This is the #1 main dish salad my family makes on constant repeat. It's a total breeze to throw together, and it's so perfectly delicious, every single time!

• Ready in 30 Minutes or Less • Includes Make-Ahead Steps •

5 from 8 votes

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Prep Time: 11 minutes minutes

Total Time: 11 minutes minutes

Yield: 14 cups (which should serve about 3-5 people as a main course)

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Ingredients

 

US CustomaryMetric

 

½x1x2x3x

Salad

• 5 ounces mixed gourmet/spring greens
• 1 cup chopped apple (we like Honeycrisp)
• ¾ cup pecans (can optionally toast or use candied pecans – see note)
• ½ cup dried cranberries
• 3 ounces crumbled goat cheese
• 2 cooked chicken breasts (warm or chilled – see note)

Dressing

• ¼ cup balsamic vinegar
• 3 tablespoons pure maple syrup
• 2 tablespoons olive oil
• 1 teaspoon smooth Dijon mustard
• ⅛ teaspoon kosher salt

Instructions

 

• Place greens in a large serving bowl (or divide among individual salad plates), layering in some of the apples, pecans, dried cranberries, and goat cheese as you build the salad. Sprinkle the remaining apples, pecans, cranberries, and cheese over top of greens, and arrange the chicken on top.
  
• For the dressing, whisk together balsamic vinegar, maple syrup, olive oil, mustard, and salt until emulsified.
  
• Dress the salad just before serving, or pass the dressing at the table. (See note.)
  

Notes

Pecans: You can use plain pecan halves, toasted pecans or candied pecans. If you’re going the candied route, I definitely recommend using our super-easy recipe for 5-Minute, 4-Ingredient Candied Pecans. They add just the right amount of sweetness without going overboard on the sugar or adding corn syrup, butter, or other less-healthy ingredients.

Chicken: As mentioned in more detail in the article above, my family usually uses either rotisserie chicken (for maximum speediness) or (on pleasant summer evenings) simple grilled chicken that’s just lightly seasoned with only salt and pepper. This recipe works beautifully with both warm and chilled chicken. Basically any preparation you prefer, or any leftover chicken you happen to have, will be fine, as long as it hasn’t been strongly marinaded or seasoned with flavors that would compete with the rest of this dish.

Serving tips: This salad is literally loaded with toppings, which is exactly how my family likes it best. Feel free to tweak the exact proportions to suit your family’s tastes. As I said in the article above, you don’t have to stress about exact measurements (except for the dressing).

Dressing: This recipe makes enough dressing that you probably won’t need it all if you follow the exact amounts I suggest for the other ingredients. But, since I wanted the recipe to be flexible for you to vary the amounts … and since some people may be “heavy pourers” when it comes to dressing, I wrote the dressing part of the recipe to be able to give you some wiggle room.

Make-ahead tips: The dressing can be made a day or two in advance and kept, covered, in the refrigerator. If you’re planning on making candied pecans (using our recipe), those can also be made in advance. For a little extra time-savings, look for already-crumbled goat cheese, rather than the logs that you’ll need to crumble yourself.

Nutrition

Serving: 1 cup | Calories: 146 | Fat: 8g | Saturated Fat: 2g | Unsaturated Fat: 6g | Cholesterol: 24mg | Sodium: 70mg | Carbohydrates: 10g | Fiber: 1g | Sugar: 8g | Protein: 9g

(Note that his calculation assumes you’ll use all the salad dressing, which you probably won’t.)

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Salad

Cuisine: American

Diet: Low Calorie

Author: Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

The post Pecan Chicken Salad appeared first on Two Healthy Kitchens.

(Originally published as Chicken Fajita Quinoa Bake {No Pre-Cooking!} on March 6, 2014. Updated photos, text and tips.)

This Recipe Is:   •  Make Ahead  •  Gluten Free  •

This is how a family-favorite, restaurant-quality fajita dinner can actually happen, on even the busiest of nights.

And you’re the hero who delivers piping-hot chicken fajitas to the table, deliciously nestled in a cozy casserole dish. (No tortillas or messy jamming-the-fillings-into-a-wrap needed.)

And yep … you make it look easy! Because it IS!

The 3 Reasons You’ll LOVE This Chicken Fajita Casserole Recipe!

✔ Reason 1: It’s Crazy-Delicious!

I mean … chicken fajitas. Yum. Of course, that involves:

• succulent, juicy chicken strips
• crisp-tender onions and bell peppers
• … all tossed in a super-simple but super-yummy blend of Mexican fajita spices

But then it gets even better. All that fajita-y goodness is perched on top of a glorious layer of:

• salsa-flavored black beans and whole grains (Surprise – we’re substituting quinoa for boring ol’ rice – and you’ll be so glad we did!)

It’s fabulous straight outta the pan, or you can melt cheese on top, or you can toss on some traditional fajita toppings … whatever you feel like.

Yum yum and YUM!

✔ Reason 2: It’s So Darn EASY (Cheater Alert!)

Like I mentioned before, this meal can happen on even busy, busy weeknights. And you won’t even break a sweat as you flex your dinner-hero muscles and whip this up in a twinkling.

It calls on a couple of my favorite, speedy cheats: mix stuff up right in the pan, and don’t pre-cook anything you don’t have to.

That’s right. You don’t even have to pre-cook the quinoa, because it cooks merrily along with the rest of the casserole in the oven.

And you mix your casserole’s base layer right in your baking dish, instead of dirtying an additional bowl.

Oh! And you can either (1) prep it partially ahead or even (2) {woot woot!!} make it entirely ahead of time and quickly re-warm it whenever dinnertime happens to actually happen.

✔ Reason 3: It’s So Nutritious, Too!

Yep. As if you weren’t feeling fantastic enough already, serving up fajitas everybody loves, in the blink of an easy-peasy eye!

Well, you’re gonna feel even better because all that deliciousness your entire family is raving about (and stuffing in their mouths) is actually GOOD for them, too!

Lean chicken, loads of fajita veggies, black beans, PLUS protein- and fiber-packed quinoa!

With all of its nutritious upgrades, quinoa is a great choice to replace the rice you often find in typical, old-school Mexican chicken casseroles. (We use it as a starting base in other casseroles, too – like our Comforting Stuffed Pepper Casserole and our Italian Stuffed Zucchini Boats Casserole.) It works beautifully and adds such a wonderful nutrition boost!

You might also notice that some of the other Mexican chicken bake recipes out there involve calorie-laden ingredients like cream cheese, cream of chicken soup, or layers of tortilla chips. But that’s certainly not a healthy way to go, and mostly doesn’t fit with the fajita concept here, anyway. Simple ingredients are all you need in this family favorite, trust me!

So, yeah. You’re gonna feel great about this for ALLLLLL the reasons.

Ya ready??? Ok then! Let’s tackle this incredible fajita casserole recipe …

How to Make Your Easy Mexican Chicken Casserole

Another great thing about this recipe (as if it wasn’t great enough already) is that many of the ingredients you need are shelf-stable.

So you can keep most of it on hand, ready to toss together a cozy, comforting dinner with just a quick trip to grab some chicken and fresh produce. (Making it even easier to be a family Dinner Hero, with only the tiniest smidge of effort!)

Ingredient Prep

Start by slicing your peppers and onion into fajita-sized strips.

You should end up with about 1½ cups of each pepper (3 cups of peppers total), and 1¾ – 2 cups of onion strips. But it’s pretty hard to shove veggie strips into a 1-cup measure, and you truly don’t have to be THAT precise. As long as you’re more or less in the ballpark, the amount should be just fine.

Similarly, slice your chicken breasts (or tenders) into fajita-sized, thin strips.

If you’re using tenders, it’s not strictly necessary to cut them down thinner, if you’re in a hurry. But if you have the time, I recommend cutting tenders (especially the larger ones) in half lengthwise. That creates thinner strips, with more surface area to be coated in the delicious fajita spices.

When you’re ready to cook, here’s all you do …

Step #1

Preheat your oven to 400°F.

This hardly even counts as a step! Easy so far, right?!?

Step #2

Now here’s where the big cheater moves come in. Remember I told you about these?

You get to skip an ENTIRE cooking step! I know, right!?!? How cool is that!?!

You don’t have to pre-cook the quinoa!

And you don’t need an extra bowl here, either. Simply mix up your salsa, black beans, chicken broth, and quinoa right in a 9×13 baking dish. (I like to coat it with cooking spray first.)

The Magic of NOT Pre-Cooking Your Quinoa

When it first occurred to me to try cooking quinoa this way (back 10 or 11 years ago), I wondered if it would actually work. And why (if it did work) I hadn’t come across more recipes that used this {magical} method.

It seems so logical, right? If you can bake pasta without pre-cooking it (hint hint … try our 5-Ingredient Pizza Pasta Bake!) well, then why couldn’t quinoa work the same way? (These are the kinds of questions that keep food bloggers awake at night.)

If you follow THK, you know we did a big ol’ post about all the ins and outs of cooking quinoa. So, I’ve done a fair amount of research and testing when it comes to my pal, quinoa.

Still, I was so excited about the no-pre-cooking idea. Why hadn’t I seen this before? (Why, oh why, hadn’t I tried it before???) After all – you, my THK friends, know that I loooooove to skip steps if it gets a delicious dinner on the table even faster!

So I gave it a try. (I mean … what better way to see what would happen?)

I was actually shocked (and ridiculously excited) to find that … IT WORKED! Like a charm, actually! Truly like MAGIC!

Step #3

Ok, so once you’re done being crazy-excited about how easy the base layer is … it’s on to the also-easy step of adding BIG fajita flavor to your chicken and vegetables.

All you have to do here is toss your strips of peppers, onion and chicken with a bit of oil, and a super-simple seasoning combo of chili powder, cumin, garlic powder and salt.

Nothing fancy, but I promise it is so flavorful and soooooo good!

Then, you just spoon that fajita-seasoned chicken mixture over the quinoa mixture that’s waiting in your baking dish.

And it’s ready to pop in the oven!

Step #4

Bake your Fajita Chicken Casserole (covered with foil) for about 40-50 minutes.

The exact cooking time will depend on the thickness of your chicken and peppers, and on your brand of quinoa.

Basically, you’re looking for your chicken to be cooked through, for your veggies to be crisp-tender, for the liquid to be mostly absorbed, and for your quinoa to be done.

Checking Your Quinoa for Doneness

Quinoa’s perfectly cooked when most of it no longer looks like tightly closed white dots, but instead is tender with lots of visible quinoa “tails.”

In addition, although the base layer of your casserole may still be a little loose (it thickens some upon standing), you don’t want it to be really wet.

If you look closely at the picture above, you’ll see that only a few quinoa tails have appeared, and it’s still pretty brothy.

It’ll be ok at this stage, but I’d really recommend giving it a few more minutes in the oven for total “Casserole PERFECTION”!

Then, all that’s left to do is carry it to the table!

And looky there … see all those eager, smiling faces, as your family cheers and happily grabs their forks? Uh-huh. You did that. You made this dinner moment happen!

(And you don’t have to admit how easy it actually was. Bask in the praise, my friend. The glory is yours!)

How to Serve This Mexican Casserole Recipe

This recipe is, at its core, basically just chicken fajitas, reinvented in casserole form.

So, it makes sense to serve it up with your family’s favorite fajita toppings.

The usual suspects are shredded lettuce, chopped fresh cilantro, maybe even some chopped tomatoes or a squeeze of lime juice. Black olives, sliced green onions and canned green chiles could work, too. And I’d definitely vote for guacamole or chopped avocados. Salsa or hot sauce, if you’d like. Oooooh … how about some sour cream and cheddar cheese? (YES!)

Cheesy Options

You can certainly opt to simply offer shredded cheese at the table, and everyone can sprinkle on their own.

But for maximum, ooey-gooey-cheesy WOW factor, I like to sprinkle a little cheese on top of the finished casserole as it comes out of the oven, and then pop the baking dish back in, just long enough for the cheese to get melty.

You can run it under the broiler, too, if you want that browned-and-bubbled vibe. Mmmmmm … gooey cheese!

And what about side dishes?

Well, honestly, this Mexican Chicken Fajita Casserole is truly a complete meal-in-one.

At Mexican restaurants, classic fajitas are normally served with a side of refried beans and Mexican rice. But we’ve already worked black beans into the casserole, and we’ve got quinoa standing in for the rice … so there’s honestly no need to fuss with side dishes. And you can totally skip the flour tortillas, of course. Simple, simple!

But if you’d like to create an all-out Mexican fiesta (hey hey … like for a Cinco de Mayo feast!), I absolutely recommend this Mexican Street Corn Salad or this Corn Salsa (which doubles as a side salad).

You can be an absolute Dinner Hero, without even making a side dish, though. Really!

Bottom line: this fajita bake is always such an easy dinner and always, always so crazy-good!

Like I said, this recipe has been a fan favorite at my house for nearly a decade. (And always a great option on a busy weeknight!)

It’s the kind of meal where you keep scooping a tiny bit more onto your plate … and then just a tiny smidgen more … and then maybe just a little …

Because it’s too good to stop eating.

And I always feel fantastic knowing that I made a dinner my family enjoys this much, without fussing or stressing at all. Knowing that they truly love it … and that it’s also extra nutritious and good for them, too.

Whenever I make it, I feel like I’m winning on all fronts.

As dinner recipes go, this one’s a serious hero-maker. For oh-so-many reasons.

I hope you’re a Dinner Hero tonight, too, my friend! Enjoy!

~ by Shelley

Mexican Chicken Fajita Casserole

The family-pleasing flavors of chicken fajitas, in a simple baked casserole! So easy, so delicious … a favorite for nearly a decade!

• Make Ahead • Gluten Free •

4.91 from 10 votes

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Prep Time: 15 minutes minutes

Cook Time: 40 minutes minutes

Total Time: 55 minutes minutes

Yield: 13 cups (8 servings)

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Ingredients

 

US CustomaryMetric

• 1 (16-ounce) jar of your favorite thick and chunky salsa (see note)
• 1 (15-ounce) can black beans, rinsed and drained
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
• 1 cup uncooked quinoa (rinsed if needed – see note)
• 1 red pepper, cut into strips (to equal about 1½ cups)
• 1 green pepper, cut into strips (to equal about 1½ cups)
• ½ of a large sweet onion, cut into strips (to equal about 1¾ – 2 cups)
• 1 pound chicken breasts, cut into strips, or 1 pound chicken tenders (see note)
• 1 tablespoon olive oil
• 3 teaspoons chili powder
• 2½ teaspoons ground cumin
• 2 teaspoons garlic powder
• 1½ teaspoons kosher salt
• optional toppings for serving: shredded reduced-fat cheese, shredded lettuce, reduced-fat sour cream, avocados or guacamole, chopped cilantro or green onions, hot sauce such as Tapatío

Instructions

 

• Preheat oven to 400 °F.
  
• Mix salsa, black beans, chicken broth, and quinoa in a 9×13 baking dish coated with cooking spray.
  
• In a large bowl, combine peppers, onion, chicken, oil, and seasonings until thoroughly combined. Spoon pepper mixture over quinoa mixture in baking dish.
  
• Cover tightly with foil and bake for 40-50 minutes (depending on thickness of your chicken and peppers and your brand of quinoa), or until chicken is cooked through, veggies are crisp-tender, and quinoa is done (as shown in the photo in the article above, the quinoa will no longer look like tightly closed white dots but will instead be tender and you'll see lots of quinoa "tails").
  
• Serve with desired toppings.
  

Notes

Salsa: We generally use a thick and chunky salsa for this recipe, but have also tested it with looser, less thick varieties. Either will work fine, so feel free to use whatever you have on hand. However, less chunky salsa will result in a runnier, looser casserole (which is still perfectly delicious). Either way, the casserole will thicken slightly upon standing.

Quinoa: If your quinoa is not pre-rinsed, then before you add it to the casserole, you will need to rinse it in a sieve, swishing it with your fingers until the water runs clear. We always look for pre-rinsed brands to save that step.

Chicken breasts or tenders: Even when using chicken tenders, we often still cut larger tenders in half lengthwise to create thinner, fajita-like strips with more surface area to be coated with the delicious fajita spices. If you’re in a hurry, though, you can use the tenders whole, although the meat won’t be as well coated in the spice mixture. Also, if using tenders, be sure that your butcher has done a good job removing the little white nub of tendon from the end of each tender. If not, you can cut that off. We generally find, however, that there’s no need to worry about removing the white wisp of tendon that extends all the way down through the tender, as it generally becomes unnoticeable after cooking.

Make-ahead tips: This casserole can be made completely ahead of time, and then portions can be reheated later as needed for quick meals or meal prep. The baked (and cooled) casserole will keep, covered, in the fridge for at least three days. Just be sure to reheat portions gently, so that you don’t overcook the chicken. We generally use the microwave, re-heating each portion just until warmed through, and then adding our toppings.

Nutrition

Serving: 1½ heaping cups (excluding toppings) | Calories: 314 | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 4g | Cholesterol: 48mg | Carbohydrates: 38g | Fiber: 9g | Sugar: 6g | Protein: 28g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Main Dishes

Cuisine: American

Diet: Gluten Free

Author: Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

The post Mexican Chicken Fajita Casserole appeared first on Two Healthy Kitchens.

~ These easy Peanut Butter Tortilla Sandwiches give your same-old-same-old peanut butter and jelly a creative, deliciously fun makeover! Warm, gooey peanut butter is sandwiched in a crispy, toasty “quesadilla.” Choose fillings like fresh strawberries, crunchy almonds and sweet coconut to take it to a whole new level. Your PB&J will never be quite the same again! ~

(Originally published as Strawberry-Peanut Butter Quesadillas on May 16, 2013. Updated photos, text and tips.)

This Recipe Is:  •  Ready in 30 Minutes or Less  •  Vegan (and Vegetarian)  •

Peanut butter in a warm, toasty tortilla?? Hmmmmmmm (you ask) … isn’t that kinda like a peanut butter quesadilla? Or maybe a grilled peanut butter sandwich?

Sure is! And hey – why not?!?

Your tired-old PB&J could use a jazzed-up makeover, and your kiddos (and you!) could use a little excitement at lunchtime.

This family-favorite version of a peanut butter sandwich is a tried-and-true winner, every time!

So, What’s in This Unique Tortilla Sandwich?

The ingredients are really simple (but add up to something wonderful).

It is so, sooooo good!

And definitely not your typical peanut butter and jelly sandwich, that’s for sure.

A Perfect Combination of Two Favorites!

Here at THK, we’ve had requests to give you some fun lunch ideas, especially for summertime, when pausing playtime to make lunches can feel like a serious chore.

We know how it is – during those lazy summer months, it’s easy to fall into an uninspired lunchtime rut!

So, my dear friend Gretchen and I combined two of our families’ favorite sandwiches:

• the grilled peanut butter and jellies she loves
• and a peanut butter and fruit pita pocket that my kiddos discovered in a Better Homes and Gardens kids’ cookbook

The result? A recipe that’ll give your kids’ boring, same-old-same-old peanut butter sandwich a whole new lease on life!

These “quesadillas” are so yummy and so versatile that my kids even request them for breakfast. (And have actually been known to joyously eat these twice in one day!)

They’re easy, fast and really adaptable – perfect any time, all day long.

How to Make A Peanut Butter Tortilla

The preparation is super simple, I promise.

Step #1

First, fire up a skillet and get it really good and hot. (Although honestly, as I explain later, you can even skip the whole cooking step if you’re in a hurry … but more on that in a sec …)

Step #2

While your skillet (or oven … or grill …) is preheating, slather some creamy peanut butter onto whole wheat tortillas.

Sure, sure … you could use regular flour tortillas (NOT whole wheat ones), but we love the boost of nutrition you get from those whole grains!

Then, arrange some luscious, juicy, sliced summer strawberries on one half of each tortilla and top the berries with a sprinkle of sliced almonds and shredded coconut.

Steps #3 and #4

Fold each tortilla in half and pop them – one at a time – into the sizzling-hot skillet. (Depending on the size of your skillet, you may be able to fit a couple of quesadillas at once.)

There’s no need to prep the skillet with cooking spray or to slather your tortillas with butter, canola or cooking spray – a dry skillet works great for this.

Check each tortilla after just a minute or two, and as soon as it starts to turn golden, flip it to crisp up the other side. Just a minute or two more, and you’ll be all set!

We speak from experience when we tell you that a long, slow cook time will yield a sadly cardboard-like tortilla and overcooked, limp, sad strawberries. (This was the unfortunate end to our first test batch!)

Once your quesadillas are perfectly cooked, plate them up and cut them into wedges. Done! So fast, so easy!

Customize Your Peanut Butter Tortillas in Lots of Ways

Feel free to get creative with your fillings. This is a sandwich, not a science – get a little crazy!

Why not try throwing in some dried fruit or different nuts?

Want more peanut butter? Extra strawberries?

Go for it!

How about adding some bananas? Mmmmmmm … sounds great!

Don’t have any coconut? No problem. Skip it this time!

You get the idea. These grilled sandwiches are so flexible, so adaptable. Because who needs more stress at lunchtime?? (Not you … and not me!)

There’s one more (time-saving) way to adapt these Peanut Butter Tortilla Sandwiches, too …

The No-Cook Option

Here’s our extra-fast, get-out-the-door-ASAP tip …

If you’re really pressed for time getting to the pool, the zoo, the __________ (insert fun summer activity of your choice) … you can skip the pan altogether.

Seriously – I’ve done this in a change-of-plans moment. And it works beautifully!

Just slather some peanut butter on your tortilla, toss on the toppings, and roll it all up like a wrap. (Kind of like our popular Granola Crunch Apple-Peanut Butter Sandwich Wraps.)

Call it a burrito or a peanut butter tortilla rollup (or whatever you want!), and you’re out the door in a flash.

It’s portable enough for your family to munch in the car while the kids bicker with each other in the backseat, and you fight with your GPS over the zoo’s address! Ahhhhhhhhhh … summertime …

More Ways to Rev Up Your Old Peanut Butter and Jelly …

While we’re getting creative with PB&J, be sure to check out these other ideas to shake up your routine!

• Peanut Butter and Jelly Energy Balls
• PB&J Stuffed French Toast Breakfast Casserole
• Hungry Hippos Sandwiches
• Crunchy Apple & Peanut Butter Wraps
• PB&J Pinwheel Kabobs

Who knew peanut butter sandwiches could be so much fun?!?!

Well, hey … now YOU do!

~ by Shelley

Peanut Butter Tortillas

Give your peanut butter and jelly sandwich a deliciously fun makeover! Warm, gooey peanut butter is sandwiched in a crispy, toasty tortiilla, along with fresh strawberries, crunchy almonds and sweet coconut!

• Ready in 30 Minutes or Less • Vegan (and Vegetarian) •

5 from 9 votes

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Prep Time: 7 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 9 minutes minutes

Yield: 4 quesadillas

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Ingredients

 

US CustomaryMetric

 

½x1x2x3x

• ½ – ¾ cup natural, creamy peanut butter
• 4 (8-inch) tortillas (preferably whole wheat)
• 1⅓ cups thinly sliced strawberries (about 12 large berries)
• ¼ cup sliced almonds
• ¼ cup shredded coconut

Instructions

 

• Preheat a skillet over medium-high heat.
• Spread 2-3 tablespoons peanut butter over each tortilla. Top half of each tortilla with ⅓ cup sliced strawberries, crowding the berries very closely together. Sprinkle 1 tablespoon almonds and 1 tablespoon coconut over berries.
• Fold the tortillas in half.
• Place one or two folded tortillas (depending on your skillet's size) into the hot, preheated skillet and cook on the first side for just a minute or two, checking frequently. Once the tortillas begin to turn golden brown, flip each over and cook for just another minute or two more. The tortillas should be golden and crispy outside, while remaining soft inside, and the fillings should just barely be warm and melty. Don't overcook or your tortillas will be burned or tough and your strawberries will be unappetizingly mushy.

Notes

Variations: As discussed in the article above, these Peanut Butter Tortilla Sandwiches are VERY adaptable. Try adding sliced bananas or dried fruits. You can also sub in different nuts or omit the coconut, if you prefer. And, for ultra-fast sandwiches, you can even skip the cooking entirely and simply roll up your desired fillings inside a tortilla (like a wrap or pinwheel sandwich).

Nutrition

Serving: 1 quesadilla | Calories: 314 | Fat: 23g | Saturated Fat: 5g | Trans Fat: 0g | Unsaturated Fat: 16g | Cholesterol: 0mg | Sodium: 187mg | Carbohydrates: 21g | Fiber: 6g | Sugar: 7g | Protein: 11g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Sandwiches

Cuisine: American

Diet: Vegetarian

Author: Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

The post Peanut Butter Tortillas appeared first on Two Healthy Kitchens.

This Recipe:   •  Can Be Made Ahead  •  Takes Just Over 30 Minutes •

There’s a reason that Rasta Pasta is sweeping the globe, and has even inspired an award-winning Colorado restaurant featured on Food Network.

This stuff is GOOD. And addictive. It’s edgy yet comforting … calm and creamy, yet punchy and zingy.

Ingenious and awesome.

But Exactly What IS Rasta Pasta?

Basically, it’s the delicious crossroads where spicy Jamaican jerk chicken and veggies meet up with a cozy bowl of creamy, alfredo-y pasta.

Variations and unique interpretations abound. Some sauces are less alfredo-creamy, and some versions use coconut milk or swap out the chicken for another protein like shrimp, or even a vegetarian option.

But overall, our interpretation here is fairly typical in terms of flavors. (With some easy, nutritious upgrades, of course)! We’re talkin’ …

• Perfectly al dente pasta
• Red, yellow and green peppers (which mirror the vivid colors in the Rastafari flag)
• Tender, juicy Jamaican jerk chicken strips
• All scrumptiously bathed in a lightly jerk-spiced cream sauce

Ahhhh yes … now you see what I mean by ingenious. This stuff is just alllll kinds of fantastic!

So, Does Rasta Pasta Actually Come From Jamaica?

Rasta Pasta really can trace its origin back to Jamaica.

Local Jamaican lore steadfastly attributes its creation to Chef Lorraine Washington in the town of Negril, on the island’s scenic western coast.

One Jamaican newspaper, The Gleaner, explains that Chef Wahington put together the pasta dish to feed hungry construction workers at Negril’s Paradise Yard Restaurant, back in 1985.

As the legend goes … the recipe’s vibrant green, yellow and red colors prompted one of the workers to christen Washington’s creation “Rasta Pasta” in a nod to the Rastafari flag. And, since Washington first made her soon-to-be-famous dish with fettuccine (instead of the now-common penne), those enthusiastic diners ran with the rasta theme even further … pointing out that the strings of pasta looked like Rastafari dreadlocks!

The bottom line: Chef Washington’s inventive Jamaican pasta recipe was one great big HIT. Washington put it on her restaurant menu, and a new foodie obsession was born!

Why Our Version Is the One That’ll Steal Your Heart

With so many different variations of Jamaican Rasta Pasta for you to try, why is this THE ONE? Glad you asked!

✔ Just One Pot, Friends!

Other recipes out there involve multiple cooking processes … like separately cooking the pasta, roasting or sauteeing the veggies, and cooking the jerk chicken. (I’ve seen one Rasta Pasta recipe with 15 steps. WHOA!)

That just feels like a lot of separate pots, pans, and cooking methods happening, in order to pull a supposedly “quick” dinner together. Lots of dishes to wash. Lots of things to coordinate at the hectic dinner hour (when you’re probably helping with homework or simultaneously doing laundry or paying bills … or … or … or … all.the.things …).

I’m a devoted, raving fan when it comes to one-pot pasta recipes. So darn easy!

(Pssssst … if you’re in the fan club, too, definitely also check out my recipes for One-Pot Creamy Cajun Shrimp Pasta and for One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan, or even our “almost-pasta” recipe for Cheesy BLT Pierogi Skillet!)

✔ And It’s Healthier, Too!

Lots of other Rasta Pasta recipes automatically reach for heavy cream – maybe 3/4 cup or more – in order to create that velvety, spiced alfredo sauce.

But as the Kitchn explains, the one-pot cooking method brilliantly creates a base for creamy sauces, since it retains the starch that the pasta releases during cooking. The starch in your pasta water acts as a thickener and a binding agent. It’s the perfect building block for a cream sauce … without the typical, naughty calories and fats!

Some nonfat milk and just a dab of reduced-fat cream cheese are all you need to elevate the cooking liquid to a velvety, alfredo-esque sauce mixture. (Plus, we stir in the common Rasta Pasta ingredient of parmesan cheese.)

So, yeah. There’s A LOT to love here!!

Now let’s get to the action … and actually make this glorious concoction …

How to Make This Easy Rasta Pasta Recipe

Ingredient Prep

There isn’t much prep work to be done (yay … easy!) – mostly just slicing up some veggies and chicken.

But, here’s the important thing: Some of the cooking steps of this recipe happen pretty quickly, so you’ll want to have all your ingredients prepped, measured and ready, before you fire up your stove to start cooking. (This is known as mise en place.)

As you’re cutting your peppers, think of fajita-size, thin slices.

Similarly, for the chicken breasts, you want bite-sized strips about 1/2-inch thick and 3 inches long.

Once you’ve got all your ingredients ready, it’s time to bring this delicious dinner together!

Step #1

The first layer of Rasta flavors happens with the chicken.

You evenly sprinkle your chicken with 2 teaspoons of the Jamaican jerk seasoning, 1/4 teaspoon of salt, and 1/8 teaspoon of pepper.

NOTE that this is NOT all of the seasonings. You’re reserving some of the seasonings to add a second layer of jerk flavors to the pasta in Step #3!

Give the chicken a toss so that the strips are coated thoroughly and evenly with the spice mixture.

Step #2

Heat a tablespoon of oil in a nonstick, large skillet over medium-high heat.

Add the chicken strips to your pan, giving them a frequent stir so they cook evenly.

You want to cook your chicken until it’s just barely done (which should take about 4 minutes).

The key here is “just barely done.”

The chicken strips will continue to cook a little through residual heat while they’re covered and set aside, as you’re cooking the pasta. And they’ll also cook a bit further when you add them back into the pasta pan to finish the dish.

So right now, you want them to be just done or even very slightly under-done. That way, they’ll be perfectly tender and not overcooked when you serve the final dish.

Scoop your perfectly cooked chicken out of the skillet and keep it warm, off to the side. A plate that’s lightly covered with foil works great.

Step #3

Next, add your pasta to the skillet and top it with your pepper strips, green onions and garlic.

It’s important that the pasta goes in first, so it’s submerged under the veggies.

Now, remember the extra jerk seasoning, salt, and pepper you had left over, after you seasoned your chicken? This is where the extra seasonings come in, so you’re layering Jamaican jerk flavors all through the dish. (Yum!) Sprinkle them evenly over top of your pasta and veggies.

Then pour the chicken broth and milk into the skillet.

Stir everything just slightly, to combine it all a little bit and separate the pieces of pasta. BUT try really hard to keep the pasta at the bottom, submerged in the liquids. That’s key to getting properly cooked pasta in a one-pot pasta recipe like this one.

Cover the skillet and turn up the heat to bring your Rasta-inspired pot of deliciousness to a boil (this usually takes about 5-7 minutes on my stove).

Step #4

Once you’ve got it boiling, reduce the heat back down to about a medium-low or medium heat. You want to maintain a lively simmer, but NOT a hard, full, rolling boil.

Take a peek at your creation every so often, to be sure it’s not boiling too fiercely, and adjust the heat if you need to.

And, every so often, give it all a stir, remembering to keep the pasta as submerged as possible, with the veggies mostly on top.

The precise cook time depends on your brand of pasta. But for perfectly al dente penne, you’re looking at about 13-14 minutes (for whole-wheat pastas).

Step #5

Mmmmmmm … now we get into the creamy, alfredo-y, cheese-y stage. YES! This is where it really gets good!

Just a little cheesiness goes a long way, without piling on too many extra calories or too much unwanted saturated fat. No heavy cream (or even half-and-half) needed at all!

Stir in your parmesan cheese and just 2 tablespoons of the cream cheese until the cream cheese is melted and it’s all melded into a smooth sauce.

Step #6

Stir your chicken (plus any juices that have accumulated on the plate) back into the skillet full of pasta and veggies.

Cook it just briefly, only until the chicken is re-warmed and fully cooked.

Your Rasta Pasta will continue to thicken a bit upon standing, so it’s ok at this point if it still seems a tad runnier than you’re shooting for.

Also, before you take your skillet off the heat, it’s the perfect time to give your dinner a taste, so you can adjust it exactly the way you like.

Adjusting the Flavors and Spiciness of This Jamaican Jerk Chicken Pasta

It’s easy to tweak this Rasta Pasta recipe so the flavors are precisely what you and your own family prefer, whether that’s more boldly spicy … or more mild, rich and creamy.

Here are some tips:

• Tip 1: Spice It Up

You can definitely add more jerk seasoning if you’d like your Rasta Pasta to be kickier, with more of a bold Jamaican spin on your creamy pasta dish.

I’ve written the basic recipe so it has the signature kick you’d expect from a jerk chicken dish, but isn’t TOO spicy – and should be acceptable to most families and tastes.

But you can definitely dial up the heat!

In fact, we’ve actually used as much as 2 tablespoons of jerk seasoning for a nice kick – so there’s a lot of room for you to vary the heat here.

Alternately, if your family can’t all agree on how much kick they like, you can simply pass the bottle of jerk seasoning ’round the table, and let each person customize their own.

• Tip 2: Adjust the Salt

You may also need to add a pinch of salt, since various brands of jerk seasoning have different amounts of salt in them.

This recipe was extensively tested with McCormick’s Perfect Pinch Caribbean Jerk Seasoning, since I figure McCormick spices are fairly accessible to most American grocery shoppers.

• Tip 3: Make It Creamier

Lastly, if you stirred in just 2 tablespoons of cream cheese earlier in the recipe, now’s when you can opt to add one more tablespoon (for 3 tablespoons total).

Adding the third tablespoon will make your Rasta Pasta a bit more creamy and alfredo-y. And, it slightly softens and mutes the heat level, if you find that the jerk seasoning is actually too punchy for you.

How to Serve Your Rasta Pasta

Garnishes

I like to sprinkle an extra cascade of parmesan on top of my skillet meal, and toss on some sliced green onions for a nice pop of color.

But that’s totally optional, and your Rasta Pasta will be 100% delicious and awesome if you skip the garnishes and just dive straight on in there!

Side Dish Ideas

This one-pot skillet dinner is really a complete meal, all in one easy pan. You’ve got protein, whole grains and lots of veggies … you really don’t need anything else if it’s a busy night and you wanna keep things simple.

But, if you’d like to set out a couple extra sides, I’d recommend:

• a crisp green salad
• a vibrant mix of other veggies that won’t compete with the jerk flavors in your pasta
• or a refreshing fruit salad to serve as a sweet counterpoint.

Try one of these delicious ideas …

Oven Roasted Vegetables Medley

Grape Salad with Cream Cheese-Vanilla Dressing

Spinach Salad with Apple, Cheddar and Smoked Almonds

Now, there’s no need to book a trip to Jamaica, just to find yourself some amazing Rasta Pasta. (Although, hey, I’m sure not gonna stop you if you can make a Jamaican getaway happen!)

For sure … this recipe is about the easiest way to get some creamy jerk chicken pasta in your life ASAP.

With just one pot and such an improved nutritional profile, this recipe has everything that makes Rasta Pasta an enduring fan favorite. Plus, everything that’ll make you feel terrific about making it at home, for your own family, too!

~ by Shelley

Rasta Pasta Recipe (One Pot!)

Rasta Pasta combines tender Jamaican jerk chicken with Rasta-colored peppers in a creamy pasta sauce. Our version is healthier and super easy … all in just one pot!

• Can Be Made Ahead • Takes Just Over 30 Minutes •

5 from 13 votes

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Prep Time: 8 minutes minutes

Cook Time: 27 minutes minutes

Total Time: 35 minutes minutes

Yield: 9 cups

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Ingredients

 

US CustomaryMetric

• 1 pound boneless, skinless chicken breasts, cut into thin strips about 3" long x ½" thick
• 3½ teaspoons jerk seasoning, divided (see note)
• 1¼ teaspoons kosher salt, divided
• ¼ teaspoon black pepper, divided
• 1 tablespoon olive oil
• 8 ounces penne pasta (preferably whole wheat)
• 1 medium green pepper, thinly sliced (to equal about 1½ cups)
• 1 medium red pepper, thinly sliced (to equal about 1½ cups)
• 1 medium yellow pepper, thinly sliced (to equal about 1½ cups)
• ⅓ cup thinly sliced green onions (plus more for garnish, if desired)
• 1 teaspoon minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
• 1¾ cups nonfat milk
• ¼ cup grated parmesan cheese (plus more for garnish, if desired)
• 2-3 tablespoons reduced-fat cream cheese (Neufchâtel cheese) (see note)

Instructions

 

Some steps of this recipe proceed rapidly, so it's best to have all your ingredients prepped and ready by the stove before you begin cooking.

—–

• Sprinkle chicken strips with 2 teaspoons jerk seasoning, ¼ teaspoon salt, and ⅛ teaspoon black pepper, tossing to coat evenly and thoroughly.
• Heat oil in a large nonstick skillet over medium-high heat. Add chicken pieces to the pan and cook, stirring frequently, until the chicken is just barely done (about 4 minutes). Remove chicken from pan and keep warm.
• Add pasta to the pan and top with pepper strips, green onions, and garlic. Sprinkle remaining jerk seasoning, salt, and black pepper over top. Then pour in broth and milk. Stir slightly to combine a little, while trying to keep pasta submerged. Cover the pan and increase heat to bring it to a boil.
• Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer (not a full, hard, rolling boil). Continue cooking, covered, but stirring occasionally and trying to keep the pasta mostly submerged, until the pasta is tender (which generally takes about 13-14 minutes for whole-wheat pastas, depending on your brand of pasta).
• Add parmesan cheese and 2 tablespoons cream cheese, stirring to melt the cream cheese and distribute both cheeses evenly.
• Return chicken (and any accumulated juices) to the pan and stir through, cooking just until chicken is re-warmed. (Note that this recipe will continue to thicken a bit upon standing.) Taste and adjust the salt, jerk seasoning, and cream cheese as desired (see notes below).
• Serve pasta garnished with extra sliced green onions and parmesan, if desired.

Notes

Adjusting jerk seasoning and salt: Various brands of jerk seasoning have different spice blends, amounts of salt, and heat levels, so you may need to tweak the exact amount of jerk seasoning to taste, as directed in step #6. We sometimes like to add up to an extra 2½ teaspoons (for 2 tablespoons total). You can also pass extra jerk seasoning at the table, so everyone can adjust their own spice levels. (This recipe was tested multiple times using McCormick’s Perfect Pinch Caribbean Jerk Seasoning.) You may also need to add an extra pinch of salt, to taste, depending on the formulation of your spice blend.

Adjusting cream cheese amount: Our taste testers were divided on whether they slightly preferred using 2 tablespoons of cream cheese or 3. I recommend starting with 2 tablespoons and adding the third tablespoon at the end of cooking (as directed in step #6), if you’d prefer a richer, thicker, creamier sauce. Adding the third tablespoon will also slightly soften and mute the jerk seasoning flavors.

Make-ahead tips: This recipe can be made ahead and reheated (on the stovetop or even in the microwave), and it’s good for leftovers a day or two later. The key is to rewarm it gently over a low heat, just until heated through, so the chicken doesn’t overcook when being reheated.

Nutrition

Serving: 1 cup | Calories: 188 | Fat: 6g | Saturated Fat: 2g | Trans Fat: 0g | Unsaturated Fat: 3g | Cholesterol: 49mg | Sodium: 426mg | Carbohydrates: 14g | Fiber: 2g | Sugar: 4g | Protein: 21g

* Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

Course: Pasta

Cuisine: Jamaican

Diet: Low Fat

Author: Shelley © Two Healthy Kitchens LLC at www.TwoHealthyKitchens.com

Tried this recipe?We’d LOVE to hear … please leave a star-rating!

In researching Rasta Pasta recipes and the dish’s history, I surveyed numerous other websites, before settling on which ingredients should be included, and bending more typical recipes into my easier one-pot method and my healthier, more nutritious eating goals. I’d be remiss if I didn’t give a nod to Little Sunny Kitchen, Delish, and A Hedgehog in the Kitchen, for serving as inspiration in creating my own version of this beloved recipe.

The post Rasta Pasta Recipe (One Pot!) appeared first on Two Healthy Kitchens.

Like lots of other people, you might be wondering if you can use your handy-dandy Instant Pot to cook frozen chicken (or other meats). Specifically, that breaks down to two questions:

1. Is it SAFE to cook frozen chicken in an Instant Pot?

2. And does it actually work well?

Spoiler alert:

Yes! You absolutely can put frozen chicken in your Instant Pot. Not only is it safe, but it also works beautifully! Read on for all the details, tips and recipe ideas …

Because – seriously – how great is this?!?

No problem. That amazing pressure cooker there on your counter is ready and waiting with a solution!

Hey hey … grab up that bargain and turn it into a quick dinner! (In fact, you might wanna nab some extra frozen chicken whenever you see a good deal, and just keep it on hand in the freezer. Smart!)

So let’s break this down into what you need to know …

Is It Safe to Put Frozen Chicken in Your Instant Pot (Without Thawing)?

If you’ve read our super-popular article about whether it’s ok to use frozen meat in a Crock-Pot, then you know frozen meats don’t work well in every cooking application, without being safely thawed first.

The main issue revolves around how long the meat hangs out in the “Danger Zone.” That’s the temperature range between 40°F and about 140°F (according to the USDA) where bacteria can rapidly grow, multiply, and produce toxins that could potentially make someone sick.

If your frozen meat will take too long to move through the Danger Zone as it cooks, it can open the door for food-borne illness, since bacteria can double every 15-20 minutes in the Danger Zone.

Luckily (unlike other cooking methods such as your Crock-Pot) an Instant Pot cooks very quickly – which means it will rapidly get frozen meat to a safe temperature, past that dreaded Danger Zone.

Ok, but that brings us to the second question …

Does It Actually Work Well to Use Frozen Chicken in a Pressure Cooker?

Yes! It actually can work very, very well to use your Instant Pot for quickly cooking frozen meat – without any need to thaw it first!

BUT …

There are a few tips that will help ensure the very best outcome – whether that’s a deliciously juicy chicken breast, easily shreddable chicken for your weekly meal prep, or just an easy way to adapt your favorite Instant Pot recipes so you don’t have to waste time with thawing the meat first.

Here are a few key tips to help you out …

Tip #1 – Your Chicken Will Take Longer to Cook.

It might seem obvious, but it’s important to remember that any recipe you’re cooking with frozen meat (rather than fresh/thawed meat) will need extra cooking time.

For just a pound or two of frozen chicken breasts, for example, I’ve found that adding just 5 extra minutes may be all you need (as with my recipes for Instant Pot Chicken Tacos and Instant Pot BBQ Chicken).

Note, though, that depending on the size and type of meat you’re cooking, you may need anywhere from 50%-100% more time for some meats.

You can find recipes that are tested and written specifically for using frozen chicken, so they likely will already have factored in that additional time for you.

Adapting Existing Recipes (Written for Fresh Chicken)

But, if you’re trying to adapt a recipe that’s written for fresh/thawed meats, you’ll need to figure out how much time you need to add. This varies by recipe and the quantity or type of meat. (But here’s a free, handy time chart that’ll give you a rough idea of timings, to get you started.)

In general, the main adjustment you’ll need to make to a recipe is simply the amount of time needed. You typically won’t need to make other changes – and will usually still follow a recipe’s directions about things such as selecting a high pressure setting, and about choosing a natural pressure release vs. a manual/quick release. You’ll also still need to add the amount of water specified in the original recipe to the bottom of the pot (which is usually at least a cup of water, chicken broth, or other liquid).

Tip # 2 – Your Instant Pot Will Take Longer to Come to Pressure.

Various factors can affect how long it takes for a pressure cooker to come up to pressure, seal, and then actually begin the cooking time. One of those factors is the temperature of the ingredients.

Not only will frozen meats require additional cooking time (as mentioned in Tip #1 above), but the colder ingredients mean that your Instant Pot will also take a little bit longer to come up to pressure and begin that cooking time.

In my testing with frozen Instant Pot chicken breast recipes, I’ve found that this is generally just an extra 4-6 minutes. But again, larger amounts or cuts of meat will likely need even more time.

Tip #3 – Smaller, Separate Pieces Will Cook Better.

I recommend starting with individually frozen chicken pieces. (Or smaller cuts or pieces of other meats.)

When chicken is frozen all together in one large chunk, it generally won’t cook very evenly or turn out as well.

If you do happen to have an enormous block of frozen-solid chicken pieces, I’d suggest gently and safely thawing them until you can break them apart.

Tip #4 – You Can Cook Any Part of the Chicken (and Even a Whole Frozen Chicken)!

Ok ok … I know I just said that smaller pieces of frozen chicken will work better than a big, frozen-solid hunk of meat.

But, if you think about it, a frozen chicken isn’t exactly a solid brick, since it has an open interior. Maybe that’s why recipe after recipe excitedly proclaims that you can, in fact, cook an entire frozen chicken in your Instant Pot (if your IP model is big enough, of course)!

From frozen chicken breasts to thighs, whole legs, tenders … even the whole chicken. You really can cook any part of a frozen chicken in an Instant Pot, without any thawing at all!

Grab pressure cooking recipes for virtually every part of the bird in our yummy collection of Instant Pot Frozen Chicken Recipes!

Tip #5 – You Can Always Check the Temperature with a Thermometer.

Nobody wants to eat raw chicken … and of course, it’s just not safe.

The best way to ensure that your frozen chicken has thoroughly cooked through is to use a meat thermometer to check that the internal temperature of the chicken has reached the USDA-approved temp of 165°F. (Remember to check in the middle of the thickest portion of the chicken.)

What if your chicken hasn’t quite gotten up to temp? You can simply nestle it back into your pressure cooker’s inner pot and restart the cooking for just a little bit of extra time.

Okay! So you’ve got that frozen chicken … and now you know all about how to cook it up beautifully in your Instant Pot. All you need now are some fabulous recipes.

You know I’ve got ya covered …

Instant Pot Chicken Recipes … From Frozen!

Instant Pot Chicken Tacos

Carolina-Style Instant Pot Shredded BBQ Chicken Sandwiches

17 Easy Instant Pot Frozen Chicken Recipes

~ by Shelley

The post Can You Cook Frozen Chicken in an Instant Pot? appeared first on Two Healthy Kitchens.

Need a quick-cooking dinner idea? Try baked swordfish!

Wanna get your family to eat more fish (but they’re hard to convince)? Swordfish for the win!

Or maybe you need a company-worthy meal that feels elegant and swanky but is secretly soooo easy-peasy? Yup … you know what I’m gonna say: SWORDFISH!

Pop it in the oven, and an impressive dinner will be ready in no time!

Why You’ll Love Baked Swordfish

• It’s Mild and Delicious

The biggest allure of swordfish is what it tastes like. It’s a mild white fish with a subtle, somewhat sweet taste that’s generally considered to be less “fishy” than other fish. Plus, its high oil content helps keep it moist once it’s cooked.

And, rather than being lightly flaky like many other types of white fish, it’s a firm fish with a satisfying, meaty texture that’s sometimes compared to beef steaks.

All that is precisely why these baked swordfish recipes are a great option for people who don’t think they like fish – a terrific first step in eating more fish and seafood!

• It’s Adaptable

I adore cookbook author Carla Snyder’s description of swordfish as the “Little Black Dress of the sea” because it’s so elegant and “easy to accessorize.”

Basically, its mild flavor and dense, meaty texture make it a wonderful blank canvas for all sorts of marinades, toppings and flavor combinations.

• It’s FAST and EASY

Baking swordfish in the oven is an ideal year-round technique that’s both simple and speedy. In fact, most baked swordfish recipes promise that dinner will be on the table in 30 minutes or less – usually with very little actual hands-on time.

It’s a quick option for busy weeknights, but also a slam dunk for harried hosts trying to pull together an impressive meal without a lot of fuss.

No matter how or when you serve it, baked swordfish is an easy option with practically endless possibilities! Here are just 10 fantastic ideas to get you started ….

10 Oven Baked Swordfish Recipes

Photo Credit: 2sistersrecipes.com

Easy, Lemony Baked Swordfish

With only 5 minutes of prep, this recipe is a lifesaver on hectic evenings! A quick marinade with lemon juice and garlic powder infuses great flavor, elevated by green onions and a touch of white wine. Recipe creators Anna and Liz promise that it turns out flaky, amazingly juicy, and yummy every time!

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Photo Credit: smellslikedelish.com

Broiled Swordfish Kabobs

Swordfish is great for kabobs, since it holds up well on skewers. And the bonus here is that you can easily broil them year-round on a baking sheet in your oven – no need to fire up the grill! The meaty fish is quick-marinated alongside chunks of pineapple, red onion, and red bell pepper in a vibrant mixture of cilantro, lime, and soy sauce, and then threaded onto skewers with cherry tomatoes. Serve up your fabulous kabobs with a bed of rice and a squeeze of lime for an impressive dinner that's bursting with terrific flavors and textures!

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Photo Credit: www.runninginaskirt.com

Blackened Swordfish

With only 4 ingredients, this easy swordfish recipe is the key to a fast, healthy, flavorful dinner that you can make in 15 minutes flat! The meaty fish combines perfectly with the rich blend of blackening seasonings for a cajun-inspired dinner that'll have everyone asking for seconds.

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Photo Credit: memoriediangelina.com

Involtini di pesce spada (Swordfish Rolls)

A savory filling of breadcrumbs, garlic, raisins, pine nuts and minced parsley is wrapped inside thin swordfish cutlets before being nestled in a baking dish for a quick trip through the oven. It looks so upscale, yet the cooking process is surprisingly fast! Plus, there are yummy ideas for variations, like adding grated cheese or subbing out the raisins and pine nuts for more traditional capers and olives.

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Photo Credit: www.seasonedkitchen.com

Oven Baked Swordfish en Papillote

Cooking your swordfish en papillote (in a packet made of parchment paper or foil) seals in moisture to steam the delicious fish so it's tender and juicy. Fresh rosemary, lemon zest and a lemony balsamic vinegar marinade add layers of scrumptious flavor for a dish that's easy enough for busy weeknights, yet special enough for company. The fresh swordfish topped with lemon slices is such a pretty presentation, and opening the packets tableside adds fun, dramatic flair!

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Photo Credit: www.wellseasonedstudio.com

Baked Swordfish with Confit Tomatoes

Swordfish steaks bake to perfection over white beans, fresh corn and homemade tomato confit. Red onions, oregano, and fresh thyme and basil amp up the vibrant, fresh notes in this one-pan meal. (Note that the post mentions you can use raw cherry or grape tomatoes and a few cloves of garlic in place of the homemade confit for an even faster dish with less intense flavors.)

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Photo Credit: somethingnewfordinner.com

Baked Swordfish with Mushrooms, Lemon and Capers

Swordfish is beautifully seared in a cast iron pan or indoor griddle, and then quickly finished in a preheated oven. It's draped with rich, wine-sautéed mushrooms, briny capers, and a sprinkle of fresh parsley. Fresh lemon wedges are an ideal finishing touch. So satisfying and impressive enough for guests, yet it's entirely ready in just half an hour!

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Photo Credit: www.askchefdennis.com

Ginger Garlic Swordfish

Oven roasted swordfish is crowned with a rich compound butter featuring fresh ginger, red pepper flakes, chopped Italian parsley, grated lemon peel, and minced garlic. Recipe creator Chef Dennis Littley says that it's amazingly delicious and so very easy to make – a restaurant-quality recipe that actually tastes even better than the fish at your favorite seafood restaurant!

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Photo Credit: eatsimplefood.com

Swordfish with Peach Pecan Salsa

This recipe is sweet, savory and juicy – especially with a perfectly ripe summer peach! Toasted pecans add terrific crunch and are a cinch to toast on a sheet pan in the same oven you'll use for the fish. A simple yet delightfully unique preparation!

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Photo Credit: thishealthytable.com

Lemon Baked Swordfish with Shallots

The subtle, buttery flavor of swordfish pairs perfectly with bright citrus. Thin slices of fresh garlic cloves and shallots add extra flavor and are so pretty sprinkled on top of the swordfish, with fresh lemon slices served alongside! And the suggestions of optional spices and fresh herbs let you customize the final flavors. With just 10 minutes of hands-on time, this recipe is on the table in under 30 minutes!

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What Should I Serve with My Baked Swordfish?

Tailor your side dishes to the flavors of the marinades, sauces or spices in the swordfish recipe you choose.

For example, if you’ve got a Mediterranean vibe going, this Quinoa Salad with feta, olives and sun-dried tomatoes might be perfect! This Tuscan Kale Salad would be a good choice, too.

Want more of an Asian flair in your menu? Try these 5-Minute Asian Sugar Snap Peas or even fun little Shishito Peppers as a starter.

You get the idea! Build your sides around the flavors you want to highlight from your main course.

Or, for simple flavors that’ll go with practically any baked swordfish recipe, try one of these favorite side dishes:

Blistered Green Beans

Oven Roasted Vegetables Medley

Easy Oven Roasted Asparagus

Oven Roasted Carrots

Is Swordfish Healthy?

There are lots of nutritional benefits to swordfish. First, it’s a great source of protein. And it offers minerals like potassium and selenium (that provide benefits such as protecting against free radicals), and is a terrific source of vitamins D and E. It’s also a good source of omega-3 fatty acids.

Plus, as I mentioned before, swordfish’s steak-like texture and unassertive flavor make it an excellent first step for people who are trying to gain the health benefits of incorporating more fish and seafood into their diets, but aren’t really sure they like fish.

However, as the FDA explains, the main concern comes in for pregnant women (or those who may become pregnant), women who are nursing, and for young children. That’s because swordfish are very large, very long-lived predators. Their age and diet allows them to accumulate higher levels of mercury than are found in many smaller types of fish, which can be harmful to an unborn baby or young child.

And, although WebMD points out that cooking swordfish reduces its mercury content by up to 30%, it’s still advisable for vulnerable individuals to choose an alternative protein. For more information, check out this FDA article or this Healthline article.

With its mild, adaptable flavor and its high-end reputation as a meaty alternative to beef steaks, swordfish is an ingenious way to make any meal feel a little special, a little luxurious.

Yet, with such easy prep and fast cooking times, baked swordfish recipes are just as perfect for fast weeknight dinners as they are for impressing company.

Pick one of these new recipes to try this week, and surprise your family and friends with how much they just might actually LOVE eating fish!

More Fish Recipes You’ll Love!

Pssssst … already a fan of fish? We sure are! And we have lots more great inspiration for delicious, healthy fish and seafood dinners. Try:

• Red Miso Salmon with Ginger-Scallion Sauce
• One-Pot Creamy Cajun Shrimp Pasta
• Caprese Grilled Fish
• Super-Fast Asian Salmon Pasta with Easy Peanut Sauce

~ by Shelley

The post 10 Deliciously Easy Baked Swordfish Recipes appeared first on Two Healthy Kitchens.

Ugh … did you forget to pull the chicken out of the freezer to thaw??

Or maybe you hadn’t planned on cooking tonight … but all the plans changed, and suddenly everyone’s dashing in the door asking what you’re making for dinner?

Yep. Been there! I just wish I would’ve know about this magic solution sooner!

Frozen Chicken in the Instant Pot!! Brilliant! (Cue a choir of angels singing “Hallelujah”!)

Why Instant Pot Recipes with Frozen Chicken Are Such Lifesavers!

• Quick and Mostly Hands-Off

The Instant Pot uses pressure to cook foods quickly.

And, most Instant Pot recipes are pretty low-maintenance. No peeking or stirring or babysitting the food. Which leaves you plenty of time to help with homework or throw in some laundry or (woohoo) put your feet up for a sec!

• Safer Than the Slow Cooker

Crock-Pots are another busy-week lifesaver.

But, if you’ve read our extremely popular post about whether it’s safe to use frozen meat in your Crock-Pot, then you know it’s not a great idea to throw rock-hard, frozen chicken in the slow cooker.

(Yes, I know lots of people still do it. But technically, it’s not smart from a food safety perspective. Why risk it??)

BUT …

The Instant Pot cooks frozen chicken much faster and gets it out of the temperature “danger zone” in plenty of time. (I discuss this in greater detail – with lots of tips! – in my article Can You Cook Frozen Chicken in an Instant Pot.)

• Really Versatile

(Note that some of the recipes below are written specifically, ONLY for cooking frozen chicken, while others offer the option to cook either fresh (thawed) chicken or frozen.)

Instant Pot Frozen Chicken Recipes

Instant Pot Chicken Tacos

With just 3 ingredients and endless ways to serve 'em and top 'em, these delicious tacos are easy to make and ALWAYS a huge crowd-pleaser! Based on our insanely popular crock-pot taco recipe, this Instant Pot version creates the same flavors, the same fabulous results ... while safely using frozen chicken and your pressure cooker!

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Carolina-Style Instant Pot Shredded BBQ Chicken Sandwiches

Inspired by our family's legendary beach vacations along the Eastern Carolina shore! This recipe delivers terrific Carolina barbecue flavor, with hardly any effort at all. Mmmmmm ... perfect!

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Photo Credit: www.theroastedroot.net

Asian-Inspired Instant Pot Chicken Thighs

The flavorful, sweet yet sour sauce packs lots of umami punch, thanks to a delicious combination of soy sauce, rice vinegar, garlic, sriracha, maple syrup, fish sauce and sesame oil. Although the recipe card focuses on fresh chicken, the article helpfully includes directions to cook your chicken thighs directly from frozen – just keep them in the pressure cooker for a few extra minutes!

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Photo Credit: ifoodreal.com

Instant Pot Frozen Whole Chicken

Skip the rotisserie chicken at the grocery store and try this simple recipe instead. An effortless spice rub featuring staples like garlic powder, oregano and black pepper, plus a slow, natural release after cooking add up to succulent, flavorful chicken. With loads of good reviews, it's a must-try idea for a quick dinner your whole family will love!

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Photo Credit: www.nourishnutritionblog.com

Chicken Fried Rice in the Instant Pot

Traditional Chinese fried rice is made in a wok with pre-cooked rice. But if you don't happen to have leftover rice in your fridge (or you're just short on time), this speedy recipe is the answer! Grab some frozen chicken tenderloins and choose from the suggested veggies to ingeniously pull a meal together FAST!

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Photo Credit: gfreefoodie.com

Easy Moroccan Chicken

The spices, tomato, aromatics and figs create a knockout sauce for your succulent chicken. Who would've thought you could get such bold flavor in just minutes with frozen chicken and an Instant Pot?!?

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Photo Credit: www.nourishnutritionblog.com

Instant Pot Chicken and Mushroom Soup

This creamy soup leverages frozen chicken, wild rice, rosemary, and veggies like mushrooms and carrots to create a quick, hearty meal. Cozy comfort food in a jiffy!

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Photo Credit: www.ambitiousfoodie.com

Instant Pot BBQ Chicken Drumsticks

The Instant Pot beautifully creates moist and juicy, fall-off-the-bone chicken drummies. Easy! And you can change up the dry rub seasonings or barbecue sauce to make it different every time!

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Photo Credit: www.wholesomeyum.com

Basic Instant Pot Shredded Chicken Breast

If you love having shredded chicken on hand for meal prepping, the fastest way to success is with your Instant Pot. After cooking, you can stash the shredded, juicy chicken breast in your fridge in an airtight container, or in a freezer bag you can keep frozen and at-the-ready for several months. This super-helpful post includes a handy cook-time chart for different amounts of chicken, options for shredding, and lots of ideas for how to use your delicious chicken.

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Photo Credit: gfreefoodie.com

Healthy Orange Chicken

Oranges, honey, soy sauce, sweet chili sauce and ginger create a rich, sweet and savory sauce that cooks right along with your chicken. And it's easy to adjust to use fresh or frozen chicken thighs or even chicken breasts, simply by slightly changing the cook time. Fabulous on top of rice or noodles with a little bit of parsley, cilantro, or a squeeze of lime juice!

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Photo Credit: www.frugalfamilytimes.com

Easy, Healthy Instant Pot Tortellini Soup with Frozen Chicken

Mmmmm ... such hearty comfort food! Yet there’s no cream to add calories, and the chicken, spinach and other veggies pack a healthful punch that makes this soup a nutritional winner, too! After cooking on high pressure and doing a quick release of steam, you ingeniously use the Instant Pot's sauté function to cook the spinach and tortellini (without overcooking them).

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Photo Credit: thetopmeal.com

Instant Pot Frozen Chicken Leg Quarters with Garlic and Green Onions

Whole chicken legs are sprinkled with a simple spice combination, garlic and sliced green onions, then cooked in the Instant Pot until the meat is juicy and tender. Then, a quick trip under the broiler (topped with more garlic and green onions) yields delectably golden brown, crispy skin. An impressive weeknight dinner that you could even pass off as company-worthy!

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Photo Credit: www.simplylowcal.com

Instant Pot Chicken Taco Soup

Shredded chicken, two kinds of beans, corn, and diced tomatoes are kicked up with zesty taco seasoning. A perfect, wholesome meal for chilly evenings or busy weeknights! Super versatile, too – be sure to note all the tips for adjusting the seasonings and the spiciness, and using different types of beans and veggies.

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Photo Credit: recipesfromapantry.com

Instant Pot Frozen Chicken Breast

This is a terrific base recipe for using your Instant Pot to cook frozen, boneless skinless chicken breasts that turn out perfectly moist and tender every time. It offers lots of helpful hints, including suggestions in the post for different seasonings to try if you don't want to go totally plain-Jane.

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Photo Credit: temeculablogs.com

Frozen Chicken Thighs in the Instant Pot

From frozen rock-hard to tender and fall-off-the-bone in just minutes! Accented with lemon and Italian seasoning, this versatile chicken recipe has lots of options for you. Add onions if you'd like, go skinless or choose skin-on for a crispy finish under the broiler, and create a spoonable sauce by thickening the cooking stock before serving. Mmmmmmm ... what will you decide?!?

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Photo Credit: gritsandgouda.com

Instant Pot White Bean Chicken Chili

This recipe starts with dried beans and frozen chicken breasts ... so you might wonder if it could possibly get any easier. Why, yes. Yes it can! Because you don't even have to soak the dried beans. Just dump everything in, and start your pressure cooker. Dinner will be ready in no time!

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Photo Credit: www.cleaneatingkitchen.com

Instant Pot Frozen Chicken Tenders

A super-fast way to serve up kid-favorite chicken tenders. This base recipe is also great for quickly making simple chicken tenderloins to top a chicken salad, pasta, and more!

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Try Making Instant Pot Frozen Chicken Tonight!

With so many easy recipe ideas to choose from, the hardest part will be … ahem … just choosing which of these favorite Instant Pot recipes to try first!

From there, it’s all pretty easy-peasy, thanks to that handy, helpful Instant Pot waiting on your counter.

Fire that baby up, grab some chicken outta the freezer, and tonight’s dinner will be ready in a twinkling!

~ by Shelley

The post 17 Easy Instant Pot Frozen Chicken Recipes appeared first on Two Healthy Kitchens.

Buckle up, taco fans … it’s about to get rowdy!

If you’re like my family (and a bit tired of the typical ground beef with iceberg lettuce taco scene) then you’re gonna LOVE all this easy inspiration comin’ your way today!

Seriously ALL Kinds of Crazy Unique Taco Ideas!

We sorted through literally hundreds of unique tacos to come up with this fiesta-worthy showcase. And it’s truly got something for everyone!

Different Tacos for Practically Every Occasion!

Maybe you need a quick and easy weeknight family dinner idea (wahoo … Taco Tuesday any day of the week!).

Or maybe you need taco bar ideas for a fun Cinco de Mayo taco party, or even as a unique addition to your game day tailgate menu.

No matter the occasion, there is absolutely gonna be a fresh, exciting idea here for you.

Basically, we’re talkin’ tacos for anybody and everyone. All day long, anytime you want. A taco revolution … with no more boring tacos ever again!

Unique Taco Recipes

1

DIY Ta-Cones: Fun, Portable Taco Cones

These playful, inventive "taco cones" are kinda like the ultimate, portable walking taco. The taco meat is scrumptiously loaded with corn, black beans, onion, cheese, salsa, cilantro – the works. Simply set out a range of different toppings and let the DIY creativity begin!

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2

Mediterranean Crock-Pot Chicken Tacos

Tender chicken is cooked with Mediterranean spices and drizzled with a hummus dressing. It's the perfect backdrop to mix and match toppings like roasted red peppers, artichokes, Kalamata olives, cucumbers and baby spinach. This deliciously different taco dinner idea works great as a fun taco bar for parties, too!

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3

Chocolate Tacos

Photo Credit: www.lovefromtheoven.com

A glorious finale to your taco dinner menu! Sort of like a sundae, in a taco shell ... how fabulous! For lighter versions, besides low-fat ice cream, you could also fill them with bananas or berries, or a yummy flavored yogurt. Lots of ways to get creative with the toppings and fillings!

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4

Ahi Tuna Tacos

Photo Credit: chefsavvy.com

Love ahi tuna sushi? Then this unique recipe is a must-try! The tuna is taco-seasoned and quick-seared, then nestled into flour tortillas with cabbage, fresh cilantro and radishes. A drizzle of spicy sriracha mayo is the ideal finishing touch! (Note that you can use whatever mayo you have on hand, so to keep things healthier, be sure to choose a lower fat, clean mayo such as one made from avocado oil.)

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5

Corned Beef Tacos with Creamy Spicy Mustard Sauce

Photo Credit: www.runningtothekitchen.com

Shredded corned beef gets a chic update with trendy microgreens, a simple cabbage and carrot slaw, and that creamy, spicy mustard sauce. You'll definitely want to bookmark these for St. Patrick's Day. But why wait?!?

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6

Garlic Lime Shrimp Tacos

These are no ordinary shrimp tacos. These are comin' at ya with layer after creative layer! First, tender shrimp are marinated in garlic, lime, paprika and a bit of kicky chili powder. And then they've got a garlic-laced jalapeño and cabbage slaw, a homemade sriracha-lime taco sauce, an avocado and tomato salsa, plus a finishing drizzle of sweet chili sauce and a sprinkling of feta. Yeah ... WOW!

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7

Indian-Spiced Paneer Tacos

Photo Credit: indiaphile.info

This clever Indian-Mexican fusion features scrumptious chunks of Indian paneer cheese in a spiced yogurt marinade, topped off with a cilantro-jalapeño crema. So easy, too – you can make everything ahead of time and simply reheat the paneer before serving!

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8

Tex-Mex Migas Breakfast Tacos

Photo Credit: littlespicejar.com

Tacos for breakfast?!?! Yes, please! This Tex-Mex favorite is perfect for a quick, hearty breakfast. Cheesy soft-scrambled eggs are loaded with broken tortilla chips, onions and peppers. Terrific with sliced avocado, pickled onions and salsa for drizzling or dipping!

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9

Lime Teriyaki Shredded Beef Tacos

Photo Credit: theforkedspoon.com

Moist, juicy, slow-cooked meat is piled high and topped with shredded cabbage, diced white onion, pickled red onion, cilantro and sesame seeds. It's a dump-and-cook recipe that harnesses unique flavors without being difficult or fussy.

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10

Greek Lamb Tacos with Cucumber Pico de Gallo

Photo Credit: burrataandbubbles.com

So pretty! Ultra flavorful taco meat is topped with creamy sauce and refreshing salsa, all with uniquely Greek flair!

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11

Quick Rotisserie Chicken Tacos with Smashed Avocado

Such a great idea to use rotisserie chicken for a speedy dinner solution! But don't go thinking these are boring. No way! A scrumptious avocado spread, quick-pickled red onions, salsa verde and cotija cheese create an EASY yet memorable taste sensation you'll turn to again and again on busy nights.

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12

Pumpkin Spice Tacos

Photo Credit: theallnaturalvegan.com

A celebration of autumn's best! Warm, savory spices (similar to those used in jerk seasonings) elevate roasted autumn pumpkin to taco-worthy status!

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13

Middle Eastern Tacos de Adobada

Photo Credit: hildaskitchenblog.com

This recipe is a unique fusion of Mexican and Middle Eastern flavors. Diced pork is marinated in a vibrant roasted chile salsa, vinegar, and shawarma seasoning, then seared in a skillet and served up in corn tortillas. Oh yum – no wonder this recipe has such great reviews!

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14

Lentil Walnut Tacos

Photo Credit: lettucevegout.com

Lentils team up with crunchy walnuts, soy sauce, tomato paste, garlic, onions, plenty of delicious spices, and a bright hit of lime. Since this recipe happens to be vegan, it's great for adding extra veg-forward meals to your rotation. But don't worry ... this flavor-packed recipe is fully approved by non-vegans, too!

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15

Bang Bang Shrimp Tacos

Photo Credit: agratefulmeal.com

Mmmmmm ... crunchy, salty, sweet, spicy, and creamy ... all in one taco! The shrimp are oven-fried, then drizzled with a sweet-and-spicy bang bang sauce, and topped off with crunchy broccoli slaw tossed with a cilantro, honey and lime vinaigrette. Big flavors in just 30 easy minutes! (Pssssst ... and remember to choose a healthier mayo like one made with avocado oil.)

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16

3-Ingredient Crock-Pot Chicken Tacos

This is absolutely the most popular recipe we've ever published – through 10 whole years of recipes. What's unique here is that you can so easily create huge impact with just 3 ingredients and virtually no effort (thanks, slow cooker!). You can very simply roll your tender, slow cooked chicken taco meat in tortillas and call it a day. Or gather favorite toppings like cheddar cheese, shredded lettuce and chopped tomatoes to create a DIY taco bar for events like potlucks, Super Bowl parties and casual graduation parties. Truly versatile!

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17

Bulgogi-Style Korean Beef Tacos

Photo Credit: www.siftandsimmer.com

This modern Asian fusion twist is inspired by the popular, sweet and savory nuances of bulgogi beef. The recipe is written for the Instant Pot, but the post gives alternate crock-pot directions, too. Or, for a stovetop variation, try these Kalbi Korean Short Rib Tacos!

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18

Tortilla-Crusted Taco Pie

Photo Credit: healthyrecipes101.com

Classic taco flavors piled into tortillas with a unique taco shape ... PIE! Savory and comforting, this wholesome taco pie will delight any Tex-Mex lover. So grab a fork, and give your taco night a fresh, new spin. (Note that you can sub any ground meat, so choose very lean ground turkey or chicken or extra-lean ground beef to keep it lighter.)

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19

Easy Lobster Tacos

Photo Credit: blackberrybabe.com

Love lobster roll sandwiches? Then this is your new-favorite taco recipe! Succulent lobster is accented with a fresh lime slaw and a drizzle of creamy, spicy, taco-seasoned sauce.

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20

Tofu Tacos with Peanut Sauce

Photo Credit: www.sharethespice.com

Cubes of extra-firm tofu are pan-seared and bathed in a punchy Asian marinade. But wait ... it gets even better! A flavor-packed peanut sauce and crunchy slaw elevate this quick, vegan recipe to superstar status.

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21

Jerk Chicken Tacos

Photo Credit: simplyscrumptiouseats.com

Channel some Jamaican-style island vibes with not-too-spicy jerk chicken, accented with crunchy shredded cabbage, juicy pineapple and a creamy jerk dressing!

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22

"Taco Bell" Spicy Potato Soft Tacos

Photo Credit: thebellyrulesthemind.net

Potatoes in a taco?? Yup ... it's a thing. (Even Taco Bell says so!) This yummy take on a Taco Bell favorite will keep you from hitting the drive thru and satisfy everyone in your family. Great in a soft flour or corn tortilla, or even hard taco shells.

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23

Cornmeal Baked Avocado Tacos

Photo Credit: createmindfully.com

Instead of using your avocados in guacamole, try this! Creamy avocado slices are dredged in spiced cornmeal and baked to golden perfection. A colorful corn and two-pepper salsa adds bright, zingy contrast. So terrific, finished with a unique cilantro lime sauce!

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24

Salmon Tacos with Coconut Rice, Roasted Veggies and Spiced Yogurt Sauce

Photo Credit: marleysmenu.com

Every bite of these delicious tacos hits you with the perfect balance of salt, acid and heat. You've got creamy and subtly sweet coconut rice as the base, plus spicy oven-roasted corn, red onion, and salmon, and then fresh avocado and a tangy, citrusy, and slightly spicy Greek yogurt-based sauce. A lighter take on tacos that doesn't skimp on big, BIG flavors!

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25

Gochujang Cauliflower Tacos

Photo Credit: urbanfarmie.com

Spicy-sweet Korean gochujang brings a huge hit of umami to the super-unique taco sauce, mixed with tahini paste, soy sauce and a spritz of lime. It's the perfect coating for crispy, oven-roasted cauliflower!

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26

Venison Tacos

Photo Credit: www.beyondthechickencoop.com

Lean ground venison is classically seasoned with tomato paste and Mexican spices. It cooks up quickly, without the extra grease you often get with a ground beef taco recipe. Great in either crunchy or soft shells, piled high with your family's favorite taco toppings!

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27

Instant Pot Chicken Tacos

Where are my Instant Pot fans??? I had to include this one for you! Although the pressure cooker is a unique preparation method, the results are still DELICIOUS! It's a fast, easy dinner idea for busy weeknights, but also an ideal addition to a taco bar party or Mexican fiesta, served up with a variety of toppings so everyone can choose their own taco adventure!

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28

Thai Green Curry Tacos

Photo Credit: strengthandsunshine.com

Mexican tacos are reinvented with Asian flair in this super-fast (8 minutes!) recipe. A medley of veggies gets a flavorful bath in green curry paste, coconut milk, lemon grass and lime ... all nestled into blue corn taco shells for a speedy fusion dinner that'll change the way you think about tacos!

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29

Roasted Brussels Sprouts and Garlic Tacos with Chicken Sausage, Bacon and Sweet Peppers

Photo Credit: juliarecipes.com

From the roasted sprouts and garlic, to a bit of smoky bacon, to hearty sausages ... there's so much going on here! Plus, there are ideas for making this recipe even more unique with twists like Thai Peanut Tacos, Korean, BBQ and more. To keep these lighter, note that you can use turkey bacon and sub Greek yogurt or avocado in place of the sour cream.

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30

Portobello Mushroom Tacos

Photo Credit: littlesunnykitchen.com

Start with a backdrop of aromatics and then sauté sliced, meaty portobello mushrooms (or whatever mushrooms you happen to have) with homemade taco seasoning until they're beautifully tender. Then simply wrap 'em up in warm tortillas with some of the delicious recommended toppings! For an even more unique twist, try these Korean Barbecue Portobello Tacos, too.

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31

Crispy Air Fryer Buffalo Chicken Tacos (+ Other Buffalo Taco Ideas)

Photo Credit: biteswithbri.com

Bold buffalo flavor isn't just for chicken wings! These ultra-crispy tacos feature melty, browned cheese with a homemade jalapeño ranch dipping sauce. You can use leftover chicken to keep this recipe quick and easy, and lighten it up by subbing Greek yogurt for the sour cream. (Psssst ... no air fryer? Get your buffalo fix with this oven-baked version. Or go vegetarian with these Buffalo Cauliflower Tacos or even vegan with this stovetop version.)

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32

Kimchi-Topped Japanese Breakfast Tacos

Photo Credit: www.rachaelhartleynutrition.com

These beauties are loaded with avocado, fried egg, roasted Japanese sweet potatoes, and spicy kimchi! Pro tip: if you roast the potatoes in advance, these take just minutes to throw together in the morning.

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33

Easy Al Pastor Shrimp Tacos

Photo Credit: healthfulblondie.com

Sure, you might normally think of tacos al pastor involving pork. But this 15-minute recipe just might change your mind! Wholesome and vibrantly tasty, with seasoned shrimp, fresh pineapple, refried black beans, and a tangy homemade carrot slaw, all served on toasted corn tortillas. Or, try this crazy-unique technique for making slow-roasted Chicken Al Pastor!

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34

Pork Tenderloin Carnitas Tacos

Photo Credit: feastingnotfasting.com

This recipe cleverly uses a leaner cut of meat than traditional recipes for healthier, delicious, juicy pork tacos. And they're so easy to make in your slow cooker, Instant Pot or the oven. But what makes them really unique is the suggestion to give the shredded pork a final, quick trip under the broiler to create fantastic, crispy little "burnt ends"!

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35

Honey-Lime Roasted Black Bean and Veggie Tacos

Photo Credit: joyfoodsunshine.com

Boldly seasoned, roasted veggies are bathed in a dressing of honey, lime juice and cilantro before being nestled inside tortillas with your favorite toppings. These vegetarian tacos are so simple ... and so simply delicious!

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36

Blackened Tilapia Tacos with Crema and Cabbage-Poblano Slaw

Photo Credit: sabrinacurrie.com

Lots of great reviews on this super-fast fish taco recipe, and it's easy to see why! Tropical island vibes are yours in a jiffy, especially since the spicy crema taco sauce and the slaw can be made ahead. If you can't find tilapia, no worries – any mildly flavored white fish should do the trick.

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37

Mexican Street Corn Chicken Tacos

Photo Credit: www.servedfromscratch.com

Inspired by the popular "Street Corn Salad" side dish you see practically everywhere these days ... what a creative idea to add the salad right on top of your tacos! Or, if you wanna go all-in on the veggies and skip the chicken, try these vegetarian Mexican Street Corn Guacamole Tacos.

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38

Grilled Elk Steak Fajitas (and Elk Heart Tacos)

Photo Credit: peaktoplate.com

Besides the very unique choice of meat, the magic of these fajitas is in the marinade, which bursts with acid from citrus juice and red wine vinegar, and piles on extra layers of flavor from cilantro, jalapeño, garlic, cumin, and ancho chile powder. Sub venison, moose or antelope if you'd like. And, in the spirit of using every part of the animal, you've gotta try the REALLY crazy-unique recipe for Elk Heart Tacos, too!

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39

Jackfruit Tinga Tacos

Photo Credit: oohlalaitsvegan.com

So saucy with a hit of spiciness! These are traditionally flavored with a unique combination of fire roasted tomatoes, onion, garlic, cumin, oregano and smoky chipotle. The recipe is super-fast in the Instant Pot, but also includes adaptations for skillet, wok or crock-pot. And if you're lovin' the tinga flavors here, try these Vegetarian Roasted Cauliflower Tinga Tacos with Chili-Lime Slaw, too!

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40

Taco Omelette

Photo Credit: goldentruffle.com

Who says tacos have to involve a taco shell?? In this inventive recipe, an omelette stands in for the tortilla, perfectly encasing traditional taco fillings. (Pssssst ... this is a great way to use up leftover taco fixin's from dinner!)

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41

Grilled Mahi-Mahi Tacos with Creamy Jalapeño Sauce and Mango-Corn Salsa

Photo Credit: www.killingthyme.net

Beautifully seasoned, char-grilled mahi-mahi is tucked into pillowy, soft tortillas with a mango salsa featuring grilled sweet corn, creamy avocado, crunchy red cabbage, and (of course!) juicy mangoes. All of this goodness is then drizzled with a velvety yogurt-based jalapeño sauce. You'll be making these tasty tacos all summer long!

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42

Easy Leftover Turkey Tacos

Photo Credit: www.thefreshcooky.com

So smart! Transform leftover turkey (looking at YOU, Thanksgiving!) by simmering it in a mixture of orange and lime juices, green chiles, honey and spices, plus sautéed onions and garlic. Your holiday leftovers will never be the same!

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43

Crispy Chickpea Tacos with Sunset Slaw

Photo Credit: www.nourish-and-fete.com

Skip the refried beans and try chickpeas instead! This recipe showcases chickpeas that are quickly crisped in a skillet, with simple seasonings that deliver big time Tex-Mex flavor. They're topped with a festive, crunchy slaw and creamy chipotle-spiced cream sauce for high-impact tastes and textures.

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44

Lettuce Wrap Tacos

Photo Credit: makeitskinnyplease.com

No taco shell needed here, friends! This lighter, leaner recipe uses crunchy lettuce to hold all your taco-y goodness, saving the calories of a taco shell or tortilla! If you adore this idea, try this veggie-loaded version and this shrimp-stuffed version, too.

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45

Spicy Shrimp Tacos with Watermelon Salsa

Photo Credit: www.chocolatemoosey.com

It’s fresh. It’s vibrant. It’s kinda like summer, all wrapped up in a taco! The cool watermelon salsa is an unexpected counterpoint to the heat from the kicky shrimp.

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46

Ranch Chicken Tacos

Photo Credit: www.fromvalerieskitchen.com

These easy, family-friendly tacos have a double-hit of smoky ranch flavor in both the seasoned chicken and the quick cilantro lime ranch sauce, making them ingeniously different from other chicken taco recipes. Even more family-friendly?? They're ready in just 30 minutes!

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47

Grilled Fish Tacos with Pineapple Rhubarb Salsa

Photo Credit: www.flavourandsavour.com

Rhubarb ... on fish ... in a taco? Yeah, that's pretty unique! The tart rhubarb adds some crunch to offset the sweet and juicy pineapple, and the zesty red onions and jalapeño in the homemade salsa. A cascade of creamy avocado dip balances it all out. Definitely something different for taco night!

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48

Easy Flank Steak Tacos with Salsa Verde

Photo Credit: blackberrybabe.com

When it comes to beef tacos, think outside the typical crumbled ground beef routine with this simple recipe! These are made entirely on the stovetop, with no grilling needed. The flavorful spice rub relies on common pantry staples to create its magic, and you can lean into store-bought salsa verde for the final flourish, or make your own with an included recipe.

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49

BBQ Cauliflower Tacos

Photo Credit: iheartvegetables.com

Just 5 ingredients in these easy tacos, but they're still so flavorful. Make them in either the air fryer or traditional oven. And don't miss the list of all sorts of topping suggestions to round out your taco dinner menu!

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50

Pancake Tacos

Photo Credit: practicallyhomemade.com

How fun is this?!? Your kiddos will be so excited – whether you serve these up for brunch, or a breakfast-for-dinner surprise! Be sure to note that there are lots of ways to vary the fillings and to keep these healthier (like smoked salmon or even vegetarian fillings).

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51

Mediterranean Style Tofu Tacos

Photo Credit: www.acedarspoon.com

Crumbled tofu is seasoned with a medley of paprika, oregano, cinnamon and garlic powder, and baked until just perfectly crispy. Pile on more Mediterranean vibes with a "salsa" of tomatoes, cucumber, red onion and lemon juice, plus tangy feta, fresh parsley and green onions. Perfect for Meatless Monday or Lent, 'cause you'll never even miss the meat!

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52

Winter Ale Roasted Sweet Potato Tacos

Photo Credit: www.rhubarbarians.com

Calling all beer lovers! This one's for you ... and it's so easy to make, too! Winter ales are typically darker beers with strong malt profiles and often include spices such as cinnamon, nutmeg, or cloves ... all of which makes them terrific with the sweet potatoes, which are oven-roasted to a scrumptious golden brown.

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53

Bison Tacos

Photo Credit: inthekitch.net

Almost the same flavor and texture as classic ground beef tacos, but with leaner meat! This recipe is ready in just 20 minutes, with lots of tips and plenty of versatility in toppings, so the whole family can enjoy tacos THEIR way.

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54

Tacos de Atún (Canned Tuna Tacos)

Photo Credit: thriftandspice.com

Wait ... what?!?! Tacos made with canned tuna? Yup ... it's happening! That canned tuna in the back of your cupboard is deliciously transformed with onion, garlic, kicky chipotles in adobo sauce, cilantro, and a squeeze of lime. Ultra fast and definitely out-of-the-ordinary!

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55

Halloumi Tacos with Tropical Salsa

Photo Credit: scrummylane.com

Such a yummy contrast of sweet and salty flavors in this Greek-Mex fusion recipe! Whether you pan fry or air fry, you get delightfully crispy halloumi cheese, which sets the ideal backdrop for the bold, fresh salsa. A drizzle of Greek yogurt chili sauce, and dinner is ready in no time!

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More Taco-Inspired Ideas to Rock Your World

Wanna REALLY think outside the tortilla? These recipes take taco flavors to all sorts of new, delicious places …

Easy Taco Soup with Ranch

Tex-Mex Taco Burgers with Creamy Salsa Dressing

Easy 7-Layer Chicken Taco Salad

Taco Burger Sliders on Polenta

No matter what you choose, it’s gonna be an adventure!

Say goodbye to those boring, same-old-same-old ground beef tacos, and shout HELLO to lots of must-try, unique tacos with all these recipe ideas that’ll rock your taco-lovin’ world!

~ by Shelley

The post 55 Unique Tacos: Recipe Ideas to Level-Up Taco Night! appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free (depending on your chosen brands; see note)  •

You know those best-ever recipes, given to you by a great friend who swears, “You have to try this … everyone goes crazy for it, every time I make it!”???

Yeah. This is one of those recipes.

Straight from my dear friend, Lynne … to me … to you. Because one of her friends had given it to her, and she absolutely had to share it. And now, so do I!

It’s that good.

Why You’ll Love This Taco Soup

Oh, and while we’re swooning about how fantastic this easy recipe is, in basically every single respect, let me throw one more bonus at ya …

Yup.

It makes a gloriously gi-normous batch that reheats beautifully all week long (hellllllo, weekend meal prep!), and freezes well for meals later on, too.

The Fun {Not-So-Secret} Addition

Since this recipe is specifically called Taco Soup with Ranch, you’ve probably already guessed where I’m going here.

A packet of powdered ranch dressing mix makes an unexpected appearance … with delicious results.

Intrigued?? I sure was the first time I read through the recipe ingredients!

The great thing is that it doesn’t taste like you glugged a bottle of ranch salad dressing in there.

Nope. The ranch dressing mix doesn’t actually announce its presence loud and clear – not at all. It just sort of whispers hello, and hangs out in the background, adding wonderful flavor notes that would never make anyone guess “Ranch?!?” … but that you also will never want to leave out once you’ve tasted this.

But here’s the dilemma (and how I fixed it) …

Choosing the Right Ranch Dressing

Whenever you see “ranch dressing packet” on a recipe’s ingredient list, you probably think of Hidden Valley Ranch brand.

But I never feel awesome grabbing one of those. I always wish the ingredients were a bit cleaner. So, I did some researching, shopping and testing.

And it turns out, there are great alternatives! You’ve got options.

Option #1

Of course, I’ve tested this Ranch Taco Soup with Hidden Valley Ranch dressing mix (as specified in Lynne’s original recipe – have to start with the original, right??). In a pinch, you can always turn to that.

Option #2

But then Lynne and I stood in my kitchen and did taste tests, looking for a better option …

We tasted her Easy Taco Soup made with a McCormick Just 5 Homestyle Ranch packet I’d bought, instead of with a packet of Hidden Valley Ranch like she’d always used.

We agreed: you couldn’t tell a difference. Not one bit.

And the ingredient list on the “Just 5” was much cleaner!

Option #3

I can’t always find the McCormick Just 5, though. But not to worry!

Another great option is the McCormick Ranch 3-in-1 Seasoning you see in the larger plastic canister in my photos.

(Hey hey! It says “Simple and Clean” right on the label – a good sign!)

Bonus: it’s even lower in sodium than either of the two options above.

But again … you won’t taste the difference.

Adjusting the Amount of Ranch Dressing Mix (Depending on Brand)

So … I thought I’d found some great ranch dressing alternatives that I’d feel really great serving my own family, and recommending that you feed yours.

Things got a little tricky, though, when I noticed that different brands come in slightly different amounts.

What I mean is, the Hidden Valley Ranch Dressing Mix comes in a 1-ounce packet, but the McCormick Just 5 Homestyle Ranch seasoning packets are 1.25 ounces. (Although they both surprisingly measure out to roughly 8 teaspoons. Yes … I actually measured them to check).

And, complicating things further, an equivalent amount of McCormick Ranch 3-in-1 Seasoning (in the plastic canister) is only 6 teaspoons, instead of 8.

So, how do you decide how much ranch dressing powder to use, depending on what brand you happen to buy??

Easy, actually.

On the back “instruction panel” all the brands tell you an amount of ranch dressing powder that you would mix into 16 ounces of sour cream if you were making a bowl of ranch dip. Whatever that amount is … whatever measurement your brand of ranch says you need for 16 ounces of sour cream … THAT is the amount you mix into this soup.

If you grab a 1- or 1.25-ounce packet, you’re probably just gonna use the entire packet.

But, if you’re using a big canister like the McCormick Ranch 3-in-1, or maybe an oversized jar of ranch dressing mix that you bought at Sam’s Club … simply check the instructions for how much ranch powder you’d mix into 16 ounces of sour cream. That’s your magic number!

Ok, I hope that didn’t sound more complicated than it is. Because, really, nothing else about this soup is one bit tricky at all. Not one bit!

Here’s what I mean …

How to Make Your Taco Soup with Ranch

As easy recipes go, this one’s truly, ridiculously, delightfully easy!

Lots of pantry staples and canned goods mean you can keep most of the simple ingredients you need on hand at all times. So you’re armed and ready for a fast dinner on even a busy, busy night!

(But you KNOOOW I’ve got some handy tips for you along the way, learned through all my testing and tasting … and testing again … and again.)

Ingredient Prep

Soooooo … spoiler alert: most of what you have to do here is operate a can opener … and dump stuff into a pan.

There basically is no prep, except for chopping up some onion and tomatoes.

And I’ve even got an easy, *cheater* tip for chopping your canned, stewed tomatoes! Check this out …

Stewed tomatoes have terrific flavor and texture, but they’re canned in big chunks, often with entire, whole tomatoes.

The easiest way I’ve found to cut them up?

Grab some {clean} kitchen shears and chop, chop, chop around, right inside the can!

Alternately, you definitely can scoop the tomatoes out and chop them with a knife on a cutting board, but that tends to get juicy and messy.

My little cheater version is so much tidier – try it!

But what if you happen to see that you missed a couple tomatoes, once you dump ’em into your soup pot?

No problem!

Grab those kitchen shears again, and cut the stragglers down to size before you stir them in with everything else.

Easy!

Now that we’ve opened our cans and got those tomatoes taken care of, let’s get cookin’!

Step #1

Grab a large pot or a dutch oven.

Cook a pound of ground beef (preferably extra lean) and some chopped onions over medium heat, stirring everything around to crumble up the beef as it cooks.

This will probably take about 7-10 minutes, until the beef is browned and the onions are a bit softened.

And, if you’re using really lean ground beef, there shouldn’t be a need to drain excess fat.

Step #2

Next, add all the rest of the ingredients (except for the tortilla chips and toppings).

Just dump ’em on in there. How easy is that?!?! When it comes to soup recipes, this really is a simple soup!

Step #3

Cover your pot of soup and bring it to a simmer.

Cook it for at least 15 minutes, and up to about 45 minutes to an hour.

Ideally, you want to simmer your soup for at least 15 minutes so the flavors have some time to blend. But, you can let it cook longer if your family isn’t quite ready to eat yet. Super flexible!

How to Make Your Soup Spicier

If you’re a heat lover, there are definitely options for working in a little extra kick.

How to Serve Your Fabulously Easy Taco Soup

Tortilla Chips

Because this is “Taco” Soup, you’ve gotta have tortilla chips! Kind of like broken-up bits of taco shells, making your soup seem extra taco-y!

In her original recipe, Lynne likes to break some tortilla chips into the bottom of each bowl, before ladling the soup on top. But I’m here to tell ya … there’s basically no wrong way to add those chips. Toss some on top, use them for dipping … it’s all good!

Of course, I always reach for multigrain chips. They taste great and have a hearty texture that can stand up to everything else goin’ on in your bold, flavorful soup. Plus they add a nice little extra boost of nutrition.

Toppings

Besides those {basically mandatory} corn chips, you can add whatever favorite taco toppings you and your family like.

Maybe set out a whole tray of toppings – like a fun taco night DIY bar – so everyone can customize their own. (Hint hint … that’s a great idea for game days, big family parties, or even a unique twist on Taco Tuesday!)

Good bets are cilantro, shredded (reduced-fat) cheddar or Mexican cheese, and a reduced-fat dollop of sour cream.

You could also try chunks of avocado or a dab of guacamole, some sliced fresh green onion or minced red onions, or a bit of hot sauce. Basically, anything you like on tacos. Get creative!

Side Dishes

This Easy Taco Soup recipe is really a complete meal in one pot, with protein and plenty of veggies. So you don’t really HAVE to worry about additional side dishes unless you want to.

But, a fresh, crisp green salad is always fabulous alongside a warm, cozy, hearty soup. Our Easy 7-Layer Chicken Taco Salad fits the taco-y vibes perfectly! Or, this Mexican Street Corn Salad would be fun. Or maybe a dish of pico de gallo to dip extra chips.

And, this refreshing Grape Salad would be a terrific way to add a sweet, juicy counterpoint to the zesty flavors of the soup.

Plus, we’ve actually put together a huge, mouthwatering list of “What to Serve with Taco Soup,” if you need even more ideas!

From my beloved, dear friend Lynne … to me … to you. That’s the way family favorite recipes travel. Friend to friend to friend, on and on.

I hope you’ll love this easy soup as much as Lynne did when she texted me, raving about a favorite recipe I just HAD to try. And as much as my family did, from the very first time we tried it – so much that we immediately knew we had to share it with all of you.

I guess the question is: where is this yummy, easy Taco Soup recipe headed next? Who are YOU gonna share it with? I can’t wait to hear all about it!

~ by Shelley

Easy Taco Soup with Ranch

Yield: 16 cups

Prep Time: 3 minutes

Cook Time: 23 minutes

Total Time: 26 minutes

This Easy Taco Soup with Ranch Dressing leverages pantry staples for a cozy, burbling pot of soup in no time flat ... ANY time!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free (depending on your chosen brands; see note)  

Print

Ingredients

• 1 pound extra-lean ground beef (we use 96% lean)
• 2 cups chopped yellow onion
• 3 cans (14.5 ounces each) stewed tomatoes, undrained and chopped (see note)
• 1 (15.5-ounce) can kidney beans, undrained (either light or dark red)
• 1 (15-ounce) can black beans, undrained (preferably organic or reduced-sodium)
• 1 (15-ounce) can Ranch Style Beans or chili beans (such as Bush's; see note)
• 1 (15.25-ounce) can corn, undrained
• 1 (10-ounce) can diced tomatoes and green chilies, undrained (we use mild Ro-Tel)
• 1 (1- or 1.25-ounce) packet ranch dressing mix / seasoning (or equivalent; see note)
• 1 (1- or 1.25-ounce) packet reduced-sodium taco seasoning mix
• for serving: multigrain tortilla chips and optional toppings such as chopped cilantro, and reduced-fat sour cream and cheddar cheese

Instructions

1. In a dutch oven or large soup pot, cook beef and onions over medium heat, stirring to crumble beef, until the beef is browned and the onions are softened, about 7-10 minutes.
2. Add all other remaining ingredients (except tortilla chips and toppings), remembering NOT to drain the tomatoes, beans, and corn.
3. Cover, bring to a simmer, and cook for at least 15 minutes, and up to 45 minutes - 1 hour. (You want to simmer the soup for at least 15 minutes to allow the flavors to meld, but can allow the soup to cook longer if your family isn't quite ready to eat yet.)
4. Crumble a few tortilla chips in the bottom of each bowl (if desired) before ladling in the soup, and serve with additional tortilla chips and optional toppings.

Notes

Chopping stewed tomatoes: Stewed tomatoes are canned in big chunks, sometimes with entire whole tomatoes. Although you can chop them with a knife on a cutting board, that tends to be messy (and you'll likely lose some of the juice). As illustrated in photos in the article above, I recommend using clean kitchen scissors to cut them up while they're still in the can. If you dump them into your soup pot and happen to see that you missed a couple tomatoes, simply use the kitchen shears to cut them then, before you stir them into the soup.

"Ranch Style Beans" / chili beans: Ranch Style Beans (which you can see in my ingredient photo in the article above) are basically a specific brand of chili beans that happen to have “ranch” in the name. Bush’s Chili Beans also work just fine. When possible, I do try to find a can of chili beans where the beans are specifically pinto beans (instead of black beans or kidney beans), since we're already using kidney beans and black beans in the recipe, too ... but the precise type of bean really doesn’t make that much difference. Use whatever you can find.

Ranch dressing mix / seasoning: As discussed in depth in the post above, this recipe was tested with a variety of different ranch dressing mix brands, including Hidden Valley Ranch, McCormick Just 5 Homestyle Ranch, and McCormick Ranch 3-in-1 Seasoning. I prefer to choose one of the cleaner ingredient lists, rather than Hidden Valley Ranch. However, the various brands come in slightly different amounts (Hidden Valley Ranch is a 1-ounce packet; McCormick's Just 5 is a 1.25-ounce packet, etc.). Use whatever amount is in your packet. Alternately, if you have a larger, multi-serving packet or a big jar of ranch dressing mix (like the one in my photos above), simply read the directions on the package for how much ranch dressing powder you would mix into 16 ounces of sour cream if you were making a bowl of ranch dip. Whatever that amount is … whatever measurement your brand of ranch says you need for 16 ounces of sour cream … THAT is the amount you mix into this soup. (It will probably be about 6-8 teaspoons.)

Make-ahead and freezing: This recipe makes a big batch of soup, which is great because it reheats well for meal prepping or a quick dinner all week long. It also freezes nicely, either in individual portions, or in a large, single-batch, airtight container.

Gluten free tip: In general, the ingredients for this soup should be available in gluten free varieties. (McCormick Just 5 Ranch is labeled as gluten free, for example.) But, with so many pre-packaged items on the ingredient list, the key to ensuring that this soup is gluten free will be in checking the labels to be sure all the various brands you choose to purchase are, in fact, gluten free.

Nutrition Information:

Yield: 16 Serving Size: 1 cup
Amount Per Serving: Calories: 221Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 25mgSodium: 676mgCarbohydrates: 34gFiber: 8gSugar: 8gProtein: 17g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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The post Easy Taco Soup with Ranch appeared first on Two Healthy Kitchens.

~ This deliciously comforting Creamy Chicken Gnocchi Soup recipe draws on all the yummy vibes of the popular Olive Garden classic. It’s so quick and easy to whip up at home (in under 30 minutes)! And, it leverages one of our favorite strategies to slash unwanted fat and calories, without compromising flavor! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

Love that rich, creamy Chicken Gnocchi Soup you order at Olive Garden? Mmmmmm … of course you do!

Wishing you could make it at home (easily!) … and maybe even find a way to make it less of a full-fat, guilty indulgence??

I’ve got ya!

You’re really gonna adore this quick, easy homemade version. It’s a runaway hit with my family and friends, every time I make it. And, to be honest, I 100% like it better than what Olive Garden makes (scandalous, but TRUE)!

Why You’ll LOVE This Version of Chicken Gnocchi Soup

It’s got everything you’re looking for in a cozy, comforting bowl of soup:

Even better yet? It’s such an EASY soup. It’s ready in under 30 minutes, which is a very good thing when a craving strikes on a busy night!

A Favorite Shortcut

To make this soup even quicker and easier, I usually grab a rotisserie chicken to cut down on cooking time and fuss.

If you hang around my website much, you know that rotisserie chicken is one of my go-to, time-saving strategies when I’m in a hurry (which, let’s be honest, is most of the time)!

Psssst … Take a peek at our entire collection of shortcut Rotisserie Chicken Recipes! And be sure not to miss our Rotisserie Chicken Noodle Soup, our Healthy Buffalo Chicken Dip, or our Quick Rotisserie Chicken Tacos. Mmmmm … too good to miss, and so very easy (thanks, rotisserie chicken!).

For even more shortcuts on this recipe, check your grocery store’s produce section or possibly even the salad bar area. They often stock containers of pre-chopped veggies, minced garlic, and shredded carrots. That’s a great way to cut the prep time for this soup to practically ZERO.

Lickety-split … the whole fabulous pot of creamy, chicken-y, gnocchi joy cooks up really quickly!

It’s perfectly simple … perfectly yummy … perfectly perfect.

But just when you thought it couldn’t get any better – it does …

How This Creamy Soup is {Secretly} Less Full of CREAM!

I’ve leveraged one of my favorite health-ification tricks to lighten up the Olive Garden version of Creamy Chicken Gnocchi Soup. (But don’t worry … you’ll still love, love, love it!)

The Dilemma …

Sadly, whether you order it up at Olive Garden, or check out most of the other online “copycat” recipes in a quest to recreate Chicken and Gnocchi Soup at home, you’re gonna run into the same dilemma: creamy, fat-loaded, unwanted calories.

Some versions I’ve seen use as much as 1/4 cup of butter, plus a cup or two of heavy cream.

Wow.

That’s a lot of saturated fat, cholesterol and calories, which don’t really HAVE to be in there, if you know a great trick or two.

Some recipes will kick the cream down a notch by leaning into half-and-half. The two versions that I used as my starting point for my own recipe (the Olive Garden Chicken Gnocchi Soup recipe from Tiffany at Creme de la Crumb and the Creamy Chicken Gnocchi Soup (Olive Garden Copycat) from Alyssa at The Recipe Critic) were among the lighter versions I could find. But both of those “inspiration recipes” still used 2 cups of half-and-half, and one of them still had a hefty dollop of butter in there, too.

I knew I could do better!

I wanted a soup I could feel terrific eating OFTEN (because … ahem … those cravings I mentioned!), as well as serving to people whose health and well-being I care about. And of course, I knew you guys all wanted the exact same things.

The Simple Solution …

I did what I usually do in a creamy-dilemma situation: I grabbed a can of nonfat evaporated milk!

It’s one of my favorite pro tips for making cream-filled comfort food a whole heck of a lot lighter and healthier.

Just as the name suggests, evaporated milk is simply regular ol’ milk that’s gone through an evaporation process. According to Wikipedia, that process removes about 60% of the milk’s water (and also makes it shelf-stable).

For health-minded cooks like you and me, that’s fantastic because – with so much less water – evaporated milk is also creamier, fuller and silkier than regular milk. It just doesn’t have the undesirable extra fat and calories of cream (or even half-and-half)!

Brilliant!

This sneaky strategy works like a charm in both sweet recipes like our rich and luxurious 3-Ingredient Chocolate Dip, our decadent 3-Ingredient Fudge, and our Easy Homemade Fudgesicles.

And, it works just as fabulously in savory applications like this Creamy Chicken Gnocchi Soup, our Family-Favorite Instant Pot Sweet Potato Soup, and our hearty Turkey Rice Soup.

Quick and easy … absolutely delicious … and {secretly} lighter, too! I know you wanna make some, so let’s get to it!

How to Make This Scrumptious Chicken and Gnocchi Soup

Ingredient Prep:

One of the many great things about this recipe is that it relies on simple ingredients. Plus, there are lots of ways to cut your prep time, or to prep ahead.

As I mentioned above, I always start with a rotisserie chicken to make this recipe quicker.

And if you’re in a BIG hurry, you can save even more time by purchasing the veggies at your supermarket already chopped, shredded and minced.

Besides the quick chopping, there’s really no other prep needed here. Easy-peasy!

Now you’re ready to cook (and dinner will be ready in a jiffy)!

Step #1

Grab a large-ish soup pot or dutch oven and heat a little bit of olive oil over medium heat.

Once the oil is hot, add your onion, celery and garlic, and cook them until they start to soften (which will take about 6 or 7 minutes).

Give your veggies a stir now and then, so they don’t start to get too browned. You want them to begin getting tender, without being seared to a golden-brown (as you can see in the photo on the right above).

Step #2

Next, add your chicken broth and evaporated milk to the pan with your softened veggies.

Cover your soup pot and increase the heat to high, to bring the soup up to a boil.

Step #3

Once your soup is boiling, add the frozen gnocchi, chicken, carrots and thyme.

I like frozen gnocchi best in this soup recipe (better than the shelf-stable kind I’ve bought in the pasta aisle). You can use it straight out of the freezer here – no need to thaw it or pre-cook. (Oooooooh … yet another handy, time-saving shortcut!)

Continue cooking your soup on high, covered, until the gnocchi are cooked through. The exact timing will depend on your brand of gnocchi, but it should generally take about 6-8 minutes.

Most likely, your soup will come back up to a boil during this time, but it’s completely ok if it doesn’t do that. Just check your gnocchi for doneness and use that as your guide for how long to cook your soup, whether it returns to a boil or not.

Step #4

Remove that gloriously creamy, I-can’t-wait-to-dig-in soup from the heat. Oh YUM … just look at those pillowy, tender gnocchi!

Then, stir in the spinach, salt and pepper after your soup is off the heat.

For an optional, special flourish, sprinkle a bit of fresh thyme across the top … and serve up your soup, all steamy and cozy and wonderful!

How to Serve Your Fabulous Soup

At Olive Garden, of course, the Chicken Gnocchi Soup most often makes an appearance as a starter first course. In the past, I’ve followed suit and served my homemade version as an opener for a special dinner party.

But, with all that tender chicken and the soft, pillowy gnocchi floating happily in your bowl, this hearty soup recipe is really filling enough to be a main course. So, I actually most often serve it as the centerpiece to either lunch or a cozy dinner.

It’s wonderful with some whole-grain, crusty bread to mop up every last drop of the creamy broth!

And, you can easily round out the whole meal with a green garden salad, or you could try our delightful Grape Salad for a sweet, juicy counterpoint.

Even Better Than Olive Garden’s? {Surprise!}

So, what we’ve got here is an Olive Garden copycat Chicken Gnocchi Soup that’s kind of not a strict “copycat” at all!

It’s super fast (hurray for rotisserie chicken) and easy to make at home, and so much lighter and healthier, too!

And honestly, I think this version tastes a whole heck of a lot better! (Surprised?? I was!)

I hadn’t had Olive Garden’s Chicken Gnocchi soup for years and years. But after I’d perfected my own version of it, I thought, “Gosh … I really should stop into an Olive Garden restaurant and try their famous soup (the actual, “real thing”) again, just to see what it’s like.”

I was so ridiculously disappointed by what my kindly waiter served up. In my tasting notes, I described Olive Garden’s soup as being super salty, yet also really one-note and flat in flavor. Definitely not complex, and really not all that yummy. It was also “unhappily thick” – to the point of being unappetizingly gluggy and almost more like gravy than a soup.

Surprising … and sad! (Especially considering all the extra fat and calories I was slurping on during my unhappy taste test.)

Maybe it was just a bad day in the Olive Garden kitchen. Who knows?

What I do know is that I absolutely C-R-A-V-E my version. And I feel a thousand times better about digging into that steaming, homemade bowlful, knowing that it’s so much lighter and leaner and better for me, too!

Whip up a quick batch for your own family today.

I just bet you’ll love it … and you’ll never bother ordering it at the restaurant again!

Creamy Chicken Gnocchi Soup

Yield: 7 cups

Prep Time: 12 minutes

Cook Time: 16 minutes

Total Time: 28 minutes

{Easy, Lightened-Up Olive Garden "Copycat"}

This delicious, cozy soup is so easy to whip up at home ... in under 30 minutes! Bonus: it's cleverly lighter and leaner (but still every bit as yummy as the original)!

•  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •

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Ingredients

• 1 tablespoon olive oil
• 1 cup diced sweet onion
• 1/3 cup diced celery
• 1 tablespoon minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth (see note)
• 1 (12-ounce) can evaporated fat free milk (NOT sweetened condensed milk; see note)
• 16 ounces gnocchi (we prefer frozen; no need to thaw)
• 2 cups diced, cooked chicken breasts (we use rotisserie chicken)
• 1 cup shredded carrots (from about 1 large carrot; we use the large holes on a box grater)
• 2 1/2 teaspoons chopped fresh thyme (or 1 teaspoon dried thyme; see note)
• 1 1/2 cups roughly chopped fresh baby spinach
• 1 teaspoon kosher salt
• 1/4 teaspoon black pepper
• optional for garnish: additional chopped fresh thyme or thyme sprigs

Instructions

1. Heat oil over medium heat in a large pot or dutch oven. Cook onion, celery, and garlic until starting to soften but not too browned, stirring occasionally, about 6-7 minutes.
2. Add broth and milk (making sure to include any creamy solids at the bottom of the milk can). Cover and bring to a boil over high heat.
3. Once the soup is boiling, add gnocchi, chicken, carrots, and thyme. Cook on high, covered, until gnocchi are cooked through, about 6-8 minutes depending on your brand of gnocchi. (The soup will likely return to a boil during this time, although it's fine if it doesn't.)
4. Remove soup from heat and stir in spinach, salt, and pepper. Serve immediately, garnished with a few extra thyme leaves or sprigs, if desired.

Notes

Chicken broth: We like this soup fairly thick, but if you prefer yours thinner, you can add a little additional broth from a second can. You will also most likely want to thin the soup with a bit more broth when reheating any leftovers, as it thickens the longer it sits. After adding extra broth, be sure to taste and re-season your soup with a bit more salt or thyme, if needed.

Evaporated milk: Before opening, be sure to follow the can's directions to SHAKE WELL. Evaporated milk often separates, with a thick layer forming at the bottom of the can. Since we’re using it to create thickness and creamy body in place of full-fat cream, we want that silky layer – don’t leave it behind! If shaking the can before opening doesn’t get all those solids incorporated back in, use a spoon or rubber scraper to get out every last bit.

Fresh vs. dried thyme: My taste-testers were divided on which they preferred, fresh or dried. I personally prefer to use fresh, which gives the soup a more delicate, fresh flavor. I especially like the enticing scent and immediate flavor pop you get if you garnish each bowl with a tiny bit more chopped fresh thyme. However, my husband, for example, preferred the more solid, assertive flavor of dried thyme. Use whichever you prefer or have on hand.

Make-ahead tips: This soup is at its very best served fresh. But, you can easily prep ahead by chopping the onions, celery, and garlic (which can be stored together in one container, since they're added to the soup at the same time), chopping the chicken, and shredding the carrots up to a day in advance. If you do happen to have leftover soup to reheat later, you will probably want to thin it with a little additional broth (as mentioned above).

Nutrition Information:

Yield: 7 servings Serving Size: 1 cup
Amount Per Serving: Calories: 245Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 54mgSodium: 333mgCarbohydrates: 32gFiber: 2gSugar: 4gProtein: 19g

Nutrition information should be considered an estimate only, and may vary depending on your choice of ingredients or preparation. No guarantees are made regarding allergies or dietary needs. Always consult a physician or dietician for specific advice and questions.

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* As mentioned in the post above, when I initially began testing and perfecting my own version of this recipe, I initially drew inspiration from the Olive Garden Chicken Gnocchi Soup recipe from Tiffany at Creme de la Crumb and the Creamy Chicken Gnocchi Soup (Olive Garden Copycat) from Alyssa at The Recipe Critic.

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