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.

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 Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •

This is what “regular” sloppy joe recipes want to be when they grow up.

As if sloppy joes couldn’t get any better. Any more family favorite-y.

But then they did!

Yep! They got all decked out in pizza toppings!

Mmmmmmm … because pizza-anything is pretty much always better than non-pizza-anything, right?!? (Just ask your hungry kids!)

Why You (and Your Kiddos!) Will Love Pizza Sloppy Joes

What we’ve got going on here is all the super-easy, super-fast joy of homemade sloppy joes + family-pleasing pizza flavors:

• a delicious sloppy joe meat mixture with a backdrop of lean ground beef …
• amped up with pizza vibes from Italian sausage and turkey pepperoni
• plus pops of sweet onion and green peppers (“deluxe pizza” must-haves!)
• all swimming happily together in your favorite pizza sauce
• with a double-hit of ooey-gooey-awesome mozzarella cheese!

Oh! And these pizza joes are on the table in just 15 simple minutes. It’s a one-pot meal that’s just begging to make your busy weeknights easier.

Better yet? You can make this recipe ahead of time, too – and even freeze it.

Make these, and you are basically winning allllll counts!

Ready to get started?

How to Make This Easy Sloppy Joe Recipe

These come together quickly, in nearly the same way as our “traditional” Best Ever Homemade Sloppy Joes recipe and our uniquely fun Cheeseburger Sloppy Joes. Which, honestly, is also pretty similar to most all of our one-pot, skillet recipes – like our Un-Stuffed Pepper Skillet and our One-Pot Mexican Rice Skillet Dinner.

Start by chopping your veggies and pepperoni. (You can do this a day or two ahead to save even more time on busy nights.)

A key here is to cut your pepperoni into pieces that are large enough to get noticed, but not clumsily, overwhelmingly large. Instead of just quartering your pepperoni slices, I recommend cutting each of them into nine pieces (with two cuts lengthwise and two cuts crosswise). Like this …

Now you’re ready to start the cooking steps of the recipe. And the whole process is suuuuuper quick and easy, I promise!

Step #1

Grab a nonstick, large skillet (this one is my favorite), and fire up your stove on medium heat.

Just like with most “typical” sloppy joes recipes, this one begins with ground beef. But you’re also gonna use some sweet Italian turkey sausage, which adds notes of Italian seasoning and, of course, starts building those pizza vibes.

Cook your ground beef and Italian sausage, along with your diced onion and diced green bell pepper, for about 7-8 minutes.

As it’s all cooking merrily away, stir the mixture occasionally and break up the clumps of meat. (You can use a spoon or spatula to break up the ground meats, but I absolutely adore this tool, which makes the task – surprisingly – soooo much easier.)

Once the meats are browned, drain the excess grease from the pan.

Pro Tip: Using Up Extra Meat

Most ground beef is sold in approximately one-pound packs. And lots of brands of Italian turkey sausages (like Jennie-O and even store brands) are sold in 20-ounce packages. Hmmmmm … so a little quick math suggests that you’ll have half a pound of ground beef and 12 ounces of sausage left over after you make these Italian sloppy joes.

What to do with that extra meat?

The leftover ground beef and Italian sausage is the perfect amount to become the hamburger meat for our Italian Hamburgers!

Problem solved! Two dinner recipes from one grocery run … and your fam is gonna love ’em both!

Step #2

Next comes the pepperoni and the sauce. Even more layers of pizza-parlor-flavor!

Instead of making a homemade sloppy joe sauce with things like crushed tomatoes, ketchup, tomato paste or canned tomato sauce, we simply make these sloppy joes with pizza sauce. Grab a jar of your favorite store-bought sauce for a terrific, quick way to add yummy pizza flavors! We usually choose Mid’s or La Famiglia DelGrosso Old Style. But use whichever brand your family likes best.

Give your sloppy joe mixture a good stir, and let it cook for about another 3 minutes. Just long enough for it all to heat through.

Step #3

Now we get to the very best part of all!

No pizza joes recipe would be complete without wonderfully melty mozzarella cheese. Gotta have the cheese! So let’s add some (twice!).

Remove your pan from the heat, and stir in some shredded mozzarella.

As with the leaner meats we recommend for this recipe, we also like to use leaner, part-skim mozzarella for this step. You still get plenty of cheesiness, but with a better nutritional profile.

Step #4

Now just pile your delicious creation onto hamburger buns (whole wheat, if possible!). If you’d like, you can go for toasted buns for a bit of crunch.

And … for the second cheese-y addition … top it all off with a little bit more mozzarella!

We really like to go with a thin slice of creamy, fresh mozzarella cheese for this final pop of cheese-filled pizza happiness. Surprisingly, we don’t like it completely melted, though. Just a little warmed and soft from sitting on top of the piping hot sloppy joe meat is PERFECT!

But, if you don’t want to buy two types of mozzarella to make this recipe, you can also just sprinkle some more shredded mozzarella (the same stuff you stirred in during step #3 above) on top, instead of the fresh mozzarella slice.

And just like that … in less time than it would take to order out for pizza, you’re serving up a meal that combines two favorite things into one saucy, cheesy, pizza-party, please-make-this-again-tomorrow dinner your whole family is gonna enjoy.

And you’ve got just one pan to clean, too. Well played, dinner wizard!

Make-Ahead and Freezing Options

But wait … there’s more!

This easy recipe gets even easier.

Wanna take your meal prep totally next-level?

Customize Your Pizza Joes

Feel free to get creative with your favorite pizza toppings.

We always go with pepperoni, sausage, green peppers and onions … usual suspects on a deluxe pizza. But you could also stir in (or top your sloppy joes off) with other flavorful additions like:

• mushrooms (cooked or canned would be best; not raw)
• sliced green or black olives (fun fact: green olives are my absolute, all-time most favorite pizza topping!)
• banana pepper rings

Or, honestly, whatever else you love on your pizza. Don’t be afraid to experiment and make this pizza-inspired, Italian sloppy joe recipe truly your very own!

And here’s a crazy idea: Wanna ditch the bread altogether? We use the exact same “sloppy joe” filling in our Italian Stuffed Peppers … no bread required!

What Goes with Sloppy Joes?

Need some serving ideas to round out the meal?

A fresh green salad is so simple and a great, crisp counterpoint to the warm, melty ‘joe. Or, how about our:

• Italian Pasta Salad
• Roasted Potatoes
• Tomato and Onion Salad with Peppers
• Old Fashioned Kidney Bean Salad
• Grape Salad with Cream Cheese-Vanilla Dressing

Really, these quick sammies are happy cozied up next to practically any side dish you can think of!

From this day forward, your sloppy joes will never be the same! And neither will pizza night, for that matter … because now pizza night and your favorite sloppy joes will be happening all at the same time.

No doubt, when sloppy joes dream, this is what they dream of being.

And trust me … once you’ve given this super-fast dinner idea a try, you just might find yourself dreaming sloppy-joe-filled dreams, too!

And also find yourself making this recipe again … and again … and again … (Your family says “thank you”! )

15-Minute Pizza Sloppy Joes

Yield: about 4 cups of "filling" to make 6 sandwiches

Prep Time: 5 minutes

Cook Time: 10 minutes

Total Time: 15 minutes

Filled with classic pizza flavors and two layers of yummy cheese! A quick, easy meal your whole family will love!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •

Print

Ingredients

• 8 ounces extra-lean ground beef (we use 96% lean)
• 8 ounces sweet Italian turkey sausage (bulk, or links cut open)
• 3/4 cup chopped sweet onion
• 1/2 cup chopped green pepper
• 1 cup your favorite pizza sauce (we like Mid's or La Famiglia DelGrosso Old Style)
• 1/2 cup chopped turkey pepperoni (see note)
• 1/2 cup shredded mozzarella (we use part-skim)
• 6 whole-grain burger buns
• for topping: 6 thin slices of fresh mozzarella (or extra shredded mozzarella)

Instructions

1. In a large nonstick skillet over medium heat, cook beef, sausage, onions, and peppers until meat is browned, about 7-8 minutes, stirring to crumble the meats (I really like this crumbling tool). Drain.
2. Stir in pizza sauce and pepperoni, and continue cooking for about 3 minutes, stirring occasionally, until thoroughly combined and heated through.
3. Remove from heat and stir in 1/2 cup shredded mozzarella.
4. Serve immediately on buns, topped with thinly sliced fresh mozzarella (or additional shredded mozzarella). You want the sliced mozzarella to get just a little warm and soft from sitting on top of the hot sloppy joe mixture, but we actually prefer if it's not completely melted.

Notes

Turkey pepperoni: The fastest way to cut the pepperoni is to stack several rounds on top of each other and cut through the whole stack at once. For this recipe, we suggest cutting each round into 9 pieces, by making two horizontal cuts and two vertical cuts (as shown in a photo in the post above).

Make-ahead and freezing tips: These sloppy joes reheat beautifully, so you can cook the recipe through step 3 ahead of time and stash it in the fridge. To serve, reheat the sloppy joe mixture, spoon onto buns, and top with cheese.

The sloppy joe mixture also freezes well. You can either freeze an entire batch, or (what I prefer) portion out individual servings and freeze them flat in zipper bags. Thaw in the refrigerator before re-warming, or gently reheat directly from frozen.

Nutrition Information:

Yield: 6 servings Serving Size: 1 sandwich
Amount Per Serving: Calories: 463Total Fat: 17gSaturated Fat: 7gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 113mgSodium: 1209mgCarbohydrates: 34gFiber: 5gSugar: 7gProtein: 41g

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.

Did You Make This Recipe?

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The post 15-Minute Pizza Sloppy Joes Recipe appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegan / Vegetarian Options  •  Gluten Free (see note)  •

A steaming bowl of this hearty Pressure Cooker Black Bean Soup is pure, cozy-day comfort food.

A satisfying, deeply nourishing meal you can easily pull together with just a few minutes of effort …

… but that’ll keep your whole family coming back for more. (Trust me – I’ve seen the “more” in action, firsthand! This one’s a real keeper!)

Why We Love This Black Bean Soup So Much (And You Will, Too!)

This soup recipe is inspired by a Cuban Black Bean Soup we’ve been ordering from our local Rockne’s restaurant for a decade or more. (Yes … we’re addicted! It’s really the only reason I ever go to Rockne’s, but Scott and I absolutely crave that soup BIG TIME.)

I just had to figure out a way to recreate it at home.

And of course, it had to check all three of my must-have boxes:

With a little tinkering, I figured out how to capture the delicious restaurant flavors we loved, all within my easy-healthy parameters, too!

Seriously Delicious … and Brimming with Nutrition!

It all starts with a flavorful, savory base of onions, garlic and green peppers.

Add to that the right combination of spices and a background of seasoned sausage, and this soup develops deep, rich, hearty layers in just minutes.

And with all those veggies and healthier sausage, this soup delivers its scrumptious flavors like a gift … with plenty of nutrition hidden inside! Protein, fiber, micronutrients … it’s all in there. But you’ll be too busy reaching for seconds to worry too much about all that. (Don’t you just love recipes that simply happen to be healthy for you, without even trying? Win!)

Quick!

Many Instant Pot Black Bean Soup Recipes begin with dry black beans. No doubt, Instant Pots do a fantastic job cooking dried beans.

BUT … even with a pressure cooker, dry black beans take much longer to become soup (often 45 minutes – 1 hour), versus simply starting with canned black beans like I do here (cooking under pressure in just 4 minutes).

Canned beans are one of my go-to, secret pantry-staple weapons for FAST recipes. (No kidding – all sorts of canned beans are probably the #1 most common pantry staple you’ll find in my cupboard at all times. With canned beans on deck, in a jiffy I can whip up Old-Fashioned Kidney Bean Salad, White Bean Hummus, “Pumpkin” Vegetarian Chili, 5-Minute Rice and Beans … the list absolutely goes on and on!)

Easy!

Your Instant Pot is perfectly suited to creating these quick but deep flavors, since you can use the sauté function to begin building the flavor profile, and then flip straight to pressure cooking – all in one pot. (Gotta love how easy Instant Pots are … and how few pans you have to clean up later!)

But again … not to worry, if you don’t have an Instant Pot, we have a stovetop version for you, too.

Adaptable!

I typically use either chicken or turkey sausage (the pre-cooked kind you usually find near the hot dogs), but I’ve also tested this recipe with plant-based sausages. Use whichever you prefer to meet your dietary goals.

And, you can choose a spicier sausage if you like extra heat.

Mmmmmmm … ready to make some? Let me walk you through just how simple it is!

How to Make Instant Pot Black Bean Soup

Step #1

Begin by setting your Instant Pot to the SAUTE setting. Heat a little olive oil and then add your chopped onions, sausage, green pepper and garlic.

Cook it all just until the onions are beginning to soften and become translucent, which should take about 4-5 minutes. It’s important to stir frequently during this sauté step, to be sure your garlic doesn’t burn.

Step #2

Once your onions have started to soften, turn off your Instant Pot, and then add 1 can of veggie broth.

Stir everything around, scraping the bottom of the Pot’s cooking insert, to deglaze and loosen up any browned bits (which are yummy and add a terrific flavor boost – you don’t want to miss out on that).

Step #3

After deglazing, you add your tomato paste, a bay leaf, and your seasonings (some salt, oregano, cumin and black pepper).

Give it all a stir to combine. Then add your black beans (don’t forget to drain off the can’s liquid and rinse them off), and stir it all through once again.

Now you’re all ready for the Pressure Cooking stage.

Step #4

Close your Instant Pot’s lid.

Set your Instant Pot to the SOUP (high) setting for 4 minutes … and let your pressure cooker work its magic. (It takes my 6-quart Instant Pot Duo60 about 15 minutes to build enough pressure to seal and then begin the 4-minute cook time.)

Step #5

Once the 4-minute cooking time is finished, CAREFULLY manually vent the steam via the steam release knob.

Remove the bay leaf and serve up your steaming soup with your desired garnishes and toppings (I’ve got some suggestions for you on that in a sec).

Lather, rinse, repeat … ’cause mmmmmmmm YESSSSSS this is so, so good and you’ll be making it often!

How to Adjust the Thickness of Your Black Bean Soup

This recipe is intended to be fairly thick and hearty. And, like most bean soups, this Instant Pot version will continue to thicken up even more as it sits, or after being refrigerated (if you happen to have leftovers).

But what if you’d like a thinner soup, or if you want to thin it out a bit when you reheat it? In that case, I recommend buying a second can of broth to thin the soup to your liking.

Honestly, I usually don’t bother with extra broth, since I like this soup just as much when it thickens up a bit. And, full disclosure: I’m just kinda lazy about that sort of thing.

But you should feel free to customize it exactly the way you like it best!

Vegetarian Version (or Vegan or Gluten Free)

As I mentioned above, it’s really easy to adapt this soup if you’d like a vegetarian or vegan version.

Simply swap in your favorite brand of plant-based sausage. One that I like is Field Roast. Their Italian Garlic & Fennel variety is good in this Instant Pot Black Bean Soup recipe, and I bet their Spicy Mexican Chipotle variety would be great for all you heat-lovers.

If you’re following a gluten-free diet, just be sure that the brand of sausage you select is, indeed, gluten free. Most should be, but there are some exceptions, so check the labels to be certain.

NOTE: It can be tricky to find a sausage that is BOTH plant-based and gluten free, as many plant-based sausages contain ingredients like vital wheat gluten.

And just a side note, but if you’re always on the lookout for great plant-based recipes, definitely check out my collection of the very BEST Vegetarian Meals, submitted by food writers all across the Internet.

How to Serve Up Your Yummy Soup

• I like to serve my Black Bean Soup next to some soft-and-crusty whole grain rolls for dipping.

• To make it extra-special, try serving it in individual bread bowls. You can easily make your own bowls out of tortillas or flatbreads. Check out the surprisingly easy technique I use to make my Cumin-Dusted Bread Bowls. They’re perfect with this soup (and yes – your friends and family will be super impressed!).

• And what about toppings?
  • Our go-to toppings are reduced-fat sour cream, reduced-fat shredded cheddar cheese, green onions, and fresh, diced tomatoes.
  • My spice-loving husband usually drizzles on some hot sauce, too.
  • But, you could go a different (kicky!) route with some thinly sliced jalapeños and pretty little lime wedges, along with a drizzle of sour cream and maybe a sprinkling of cilantro.
  • Some finely diced sweet onion and red bell pepper could be nice, too. Get creative!

Mmmmmm … don’t you feel all cozy and happy just looking at this soup?

Your family will love that it’s so hearty and delicious. And you’ll love how darn quick and easy it is to throw together. (And how there’s just ONE pan to wash after dinner.)

Thanks, Instant Pot! Now my favorite, restaurant Black Bean Soup is even more favorite-y!

Instant Pot Black Bean Soup

Yield: 6 1/2 cups

Prep Time: 7 minutes

Cook Time: 8 minutes

Total Time: 15 minutes

This Instant Pot Black Bean Soup has such rich, cozy flavors ... in just minutes! Plus, it freezes beautifully for make-ahead meals, too.

Ready in 30 Minutes or Less • Freezable • Make Ahead • Vegan / Vegetarian Option • Gluten Free (see note)

Print

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped sweet onion (about 1/2 a large onion)
• 1 (3-ounce) Italian, Cajun or Cuban-style chicken or turkey sausage link (cut into about 18 slices and then cut into quarters, to yield about 1/2 cup)
• 1/3 cup finely chopped green pepper
• 2 teaspoons minced garlic
• 1 (14.5-ounce) can vegetable broth (+ an optional second can, see note)
• 3 tablespoons tomato paste
• 1 bay leaf
• 1 teaspoon kosher salt
• 3/4 teaspoon oregano
• 1/2 teaspoon cumin
• 1/2 teaspoon black pepper
• 4 (15-ounce) cans black beans (preferably organic or reduced-sodium), rinsed and drained
• optional for serving: reduced-fat sour cream, reduced-fat shredded cheddar cheese, thinly sliced green onions, and finely diced tomatoes

Instructions

1. Set Instant Pot to SAUTE and heat oil in insert. Once oil is hot, add onions, sausage, green pepper, and garlic. Cook until onions are softening and becoming translucent, about 4-5 minutes, stirring frequently so garlic doesn't burn.
2. Turn off Instant Pot, and add 1 can broth, stirring to deglaze and loosen any browned bits.
3. Add tomato paste, bay leaf, salt, oregano, cumin, and black pepper. Stir everything to combine, and then add black beans and stir again.
4. Close Instant Pot lid (making sure the "venting" steam release knob is set to sealing, not venting). Set Instant Pot to SOUP (high) setting for 4 minutes. (It takes my 6-quart Instant Pot Duo60 about 15 minutes to build enough pressure to seal and then begin the 4-minute cook time.)
5. When cook time is completed, CAREFULLY manually vent the steam via the steam release knob (being cautious to avoid steam burns).
6. Remove bay leaf and serve with desired garnishes and toppings.

Notes

Vegan / Vegetarian option: Rather than omitting the sausage for a veggie version, I recommend selecting a plant-based sausage. Don't worry if you can't find a Cuban or Cajun version – Italian or a spicy Mexican variety will work great, too. Regardless, the flavor boost from including the sausage is well worth it, which is why I urge you not to omit the sausage altogether.

Gluten free tip: In general, the ingredients for this soup should be gluten free. Be sure, however, to double-check the brand of sausage you select, as some rare brands may not be acceptable. (Also, note that plant-based sausages most likely will NOT be gluten free, as many contain ingredients like vital wheat gluten.)

Optional second can of vegetable broth + make-ahead tips: We love this soup really thick and hearty. However, if you prefer yours thinner, you can add just a bit of additional broth to thin the soup to your desired consistency. Also, this soup will continue to thicken as it sits. It refrigerates and freezes well, so it's a great make-ahead, but when you reheat it, you may also find that you'd like to add a little extra broth at that time.

Adjusting the spiciness: If you want more of a Spicy Black Bean Soup, be sure to look for a spicy sausage. Also, another great option is to pass some hot sauce at the table when serving, which allows everyone to adjust the heat to their liking.

Nutrition Information:

Yield: About 6 servings Serving Size: 1 cup
Amount Per Serving: Calories: 441Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 13mgSodium: 521mgCarbohydrates: 74gFiber: 26gSugar: 4gProtein: 30g

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.

Did You Make This Recipe?

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This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

Need a moment? An ultra-rich, creamy and deeply, darkly decadent mmmmmmoment?

Yes. Yes, you do. We allll do.

And hey … we deserve a little luxury, don’t we? Yes ma’am! (Or sir … or kiddo … just YES YES YES!)

This Mint Chocolate Fudge is pure give-me-a-moment-while-I-take-a-deep-joyous-breath lusciousness.

But what you’re looking at here isn’t any ordinary Christmas fudge. Not just a pretty face.

Nope. There’s so much more to love about it!

Why You’ll Love This Mint Chocolate Fudge with All Your Heart

Sure, sure … we’ve already covered the deeply-darkly-chocolate-y part. Of course you’re gonna love that.

But it really does get even better! Like …

√ You don’t need a lot of time, or a lot of ingredients to make this.

√ You also don’t need fancy equipment. No candy thermometers and no double boilers. It’s a microwave fudge.

Because EASY luxury is better than stressful, complex, time-consuming luxury, that’s for darn sure.

√ And you know what else you don’t need? All that butter and sweetened condensed milk and gobs of extra sugar most other fudge recipes call for.

Nope nope and nope!

This too-good-to-be-true chocolate heaven is actually even a leeeeetle bit better for you. (Didn’t see that plot twist comin’ did ya?)

√ Plus, I’ve got a handy tweak that adapts this Mint Chocolate Fudge recipe to be a “freezer fudge.” Stash it away for weeks and weeks in the freezer, so you can pull out a nibble of chocolate joy any time you need it. Aaaaaaahhhh … at a moment’s notice. Any day. (‘Cause you deserve it!)

So let’s make you some ASAP!

How to Make This Minty Christmas Fudge (Anytime!)

First, let’s talk ingredients.

There aren’t many of them, but I do have a couple tips for you.

This fudge has an Andes or Thin Mint vibe, and for that you want to use PEPPERMINT extract.

If you’d like a slightly more minty fudge, go with 2 teaspoons of the peppermint extract. Or, scale back to 1 1/2 teaspoons for a more chocolate-forward flavor. Both are great, depending on how minty you’re feelin’.

Step #1

Grab a microwave-safe bowl, and stir together 1/2 cup + 2 teaspoons of nonfat evaporated milk, and your peppermint extract.

(Yes, I know that 1/2 cup + 2 teaspoons of milk sounds like a really weird measurement. But, I’ve tested this recipe at least 6 times, slightly tweaking the amount of evaporated milk … and that amount was the winner, for sure. Those extra 2 teaspoons bring the fudge to the perfect texture I’m shooting for in a fudge recipe.)

Add 1 teaspoon of coconut oil and the semi-sweet chocolate chips to your bowl.

(Heads-up: As I’ll explain more later, if you’re planning to do the optional drizzle, I’d suggest getting those ingredients ready in a small bowl now, too.)

Step #2

Microwave the fudge mixture for about 1 1/2 minutes (1 minute 20 seconds if you have a powerful microwave).

Step #3

When you take your bowl of warmed ingredients out of the microwave, immediately begin stirring it, until it’s completely smooth.

Now, don’t panic here (because you probably will)!

At first, it’ll seem like this isn’t quite going to work … like it’s not quite going to get smooth. I feel that way every single time I make this fudge recipe.

But don’t worry … just keep on stirring.

And whatever you do … DON’T microwave your fudge mixture again (which could scorch it). Just use the residual heat to continue melting all the chocolate chips until they’re velvety smooth.

Step #4

Ok. Did you stir and stir (and NOT panic)? Then you should have a luscious, smooth bowl of thick chocolate lava.

Resist the urge to grab a spoon and start eating straightaway. (Ok ok … maybe a little spoonful. I can’t blame you!) Instead of eating it all in this enticing lava stage, though, what you really need to do is pour your warm fudge mixture into an 8×8″ pan.

Use a rubber scraper to spread the fudge mixture evenly in your pan. Sometimes I also find it’s helpful to tap or gently shake the pan to level the mixture out.

Step #5

Now for that optional (but oh-so-recommended) festive drizzle!

You want to do this step fairly quickly (before your chocolate base starts to harden and set in the pan). In fact, I highly recommend that you have the ingredients for the drizzle all measured out in a little bowl, ready for “go time.”

All you need is a teaspoon of evaporated milk, about 3-4 drops of peppermint extract, and 2 tablespoons of white chocolate chips.

You can also add a drop of green food coloring, if you’d like. I’ve made this fudge both with and without the green. It’s pretty with a white swirl, too. But somehow the green really says “I’m minty!”

At any rate, you microwave that little bowl very briefly – for only about 15 seconds.

Then, just like with the chocolate fudge base, you stir and stir until it’s smooth.

Next, spoon the swirl mixture into the corner of a sandwich-sized zipper bag and snip off a small piece of the corner.

Drizzle it onto the chocolate fudge in lines running all the same direction.

Then run a toothpick (shallowly) through the drizzle lines, in the opposite direction (like I show in the photos above).

Step #6

Refrigerate your fudge until it’s solid, and then cut it into squares.

Nibble, mmmmmmmm … repeat. Maybe share a little with someone you really, really like. (Or hoard it all for yourself – your choice!)

Why This Fudge Recipe Works

You might be surprised that you can get such decadent fudge without the butter … and the heaps of sugar … and the sugar-y sweetened condensed milk that most other fudge recipes use.

But, one bite and you’ll be convinced!

By making our Mint Chocolate Fudge recipe without condensed milk (subbing evaporated milk instead) … all we’ve basically done is slash sugar and calories. It’s the same strategy we’ve used for years in making our 3-Ingredient Fudge (which inspired this minty Christmas Fudge recipe).

Since both kinds of milk are evaporated down to a thicker, richer consistency, we still get the same decadent creaminess and silky, fudgy texture from the evaporated milk as we would from the condensed milk.

Just a tiny dab of coconut oil handily stands in for the butter.

And, since we’re shooting for a luscious, deeply, darkly chocolate-y fudge experience here, we definitely don’t want our fudge to be sickeningly, over-the-top sweet. No need for either that sweetened condensed milk, or for loads of additional sugar!

How to Make Freezer Fudge

This fudge can absolutely be made ahead, wrapped tightly, and stashed in the freezer for several weeks. It’s a terrific make-ahead Christmas fudge to add to cookie platters or share as teacher and hostess gifts for the holidays. Let it come to room temp before sharing, and everyone will LOVE it!

BUT …

When I say “Freezer Fudge,” that’s not really what I’m talking about. For true Freezer Fudge, you shouldn’t have to let it come to room temperature before enjoying a perfect, fudge-y texture!

To create Freezer Fudge (that you can enjoy at a moment’s notice, whenever a chocolate emergency strikes), I sometimes tweak the base recipe just slightly, so my fudge actually comes out of the freezer at a softer, absolutely ideal texture, without having to thaw first.

I’m talking immediate chocolate therapy you can pull out and savor … right when you NEED it! Straight from the freezer, no thawing required. Yes, please!

If that’s more your style, all you have to do is tweak the ingredients in the base layer:

• increase the evaporated milk to 2/3 cup
• increase the coconut oil to 1 1/2 teaspoons

This yields a softer texture, straight from the freezer.

You’re armed and ready for any chocolate emergency the day might throw at ya! Pull a little square of chocolate joy from the freezer and ….. aaaaaahhhhhhhhh … much better!

Try this recipe as a Christmas fudge for the holidays this year. So easy, so pretty, and my-oh-my sooooooo indulgent!

And if you end up a tiny bit obsessed … and find yourself making this decadent Mint Chocolate Fudge all year long? Maybe even with a “freezer fudge” version stashed in your freezer at all times??

Well hey, all I can say is Join the Club! (I think I’ve got about 2 slabs in my freezer right now, too! )

Mint Chocolate Fudge (aka Christmas Fudge)

Yield: 49 pieces

Prep Time: 8 minutes

Cook Time: 2 minutes

Total Time: 10 minutes

A super-easy Mint Chocolate Fudge! So deeply chocolate-y, with an alluring kiss of mint. Decadent! It's a perfect Christmas Fudge (with a handy "freezer fudge" hack so you can stock up for chocolate emergencies all year long)!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

Print

Ingredients

Fudge:

• 1/2 cup + 2 teaspoons evaporated fat free milk (NOT sweetened condensed milk)
• 1 1/2 - 2 teaspoons pure peppermint extract (not mint or spearmint) (see note)
• 1 teaspoon coconut oil
• 3 cups semi-sweet chocolate chips

Swirl (optional):

• 1 teaspoon evaporated fat free milk
• 3-4 drops pure peppermint extract
• 1 drop green food coloring (optional)
• 2 tablespoons white chocolate chips (we use Nestlé)

Instructions

1. In a microwave-safe bowl, combine 1/2 cup + 2 teaspoons milk and 1 1/2 - 2 teaspoons peppermint extract. Then add 1 teaspoon coconut oil and semi-sweet chocolate chips.
2. Microwave on high for approximately 1 minute 20 seconds to 1 minute 30 seconds (the exact timing can vary slightly depending on the power and wattage of your microwave).
3. Stir until completely smooth and well-incorporated. (Do not microwave again; use the residual heat to continue melting all chips completely. Refer to photos in post above, if needed.)
4. Pour the mixture into an ungreased 8x8" pan (or to make the entire block easier to remove, you can line the pan with foil that's been lightly coated with cooking spray). Smooth the top and tap or gently shake the pan to level the mixture.
5. For the optional swirl (if using, measure and mix this at the same time you measure and mix the semi-sweet fudge layer, so it's ready to microwave as soon as you're done with the base layer, before the base layer begins to set up and thicken): Combine 1 teaspoon milk, 3-4 drops peppermint extract, and food coloring (if using) in a small bowl. Add white chocolate chips and microwave for about 15 seconds, then stir until smooth. Quickly spoon the mixture into the corner of a sandwich-sized zipper bag and snip off a small piece of the corner. Drizzle onto the chocolate fudge base layer in one direction, and then run a toothpick shallowly through, in the opposite direction (refer to photos in post).
6. Refrigerate fudge until solid before cutting.

Notes

Peppermint Extract: I've tested this fudge recipe extensively with both 1 1/2 teaspoons and 2 teaspoons of extract mixed into the semi-sweet chocolate. Both are delicious, and how much you use depends on whether you'd like a more chocolate-forward fudge with more subtle mint, or if you'd like the mint to be more prominent (but still not overwhelming).

Storage: I recommend storing this fudge, tightly sealed or wrapped, in the refrigerator, which will keep it fresh for several days. It's decadent right out of the fridge, but will soften to a more melt-in-your-mouth, fudgy texture if you allow it to come back to room temperature before serving.

Freezing: This fudge also freezes beautifully. You can wrap an entire block of uncut fudge, or cut it into pieces and wrap each square individually in wax paper or plastic wrap, then store it in a freezer bag. For best texture, allow it to soften and come to room temperature before serving (each piece should come to a fudgy room temperature consistency within about 30 minutes).

Freezer Fudge Recipe Modification: I love to keep a stockpile of this fudge in the freezer (for chocolate emergencies!) ... and be able to grab individual pieces to eat, straight out of the freezer, with no need to let it come to room temperature (as I need to do with the "regular" version of this recipe). To make this "freezer fudge," simply increase the amount of evaporated milk in the semi-sweet chocolate layer to 2/3 cup and increase the coconut oil to 1 1/2 teaspoons. Refrigerate until set, and then, if you'd like, cut it into individual pieces before tightly wrapping and freezing. The fudge should be perfectly soft, straight from the freezer, but will be a little too soft if left to sit at room temperature.

Nutrition Information:

Yield: 49 servings Serving Size: 1 piece
Amount Per Serving: Calories: 58Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 1mgSodium: 5mgCarbohydrates: 7gFiber: 1gSugar: 6gProtein: 1g

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.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

The post Mint Chocolate Fudge (Christmas Fudge) appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Freezable  •  Make Ahead  •  Gluten Free  •

What’s even more comforting than a steaming, soul-mending bowl of soup?

Knowing that it’s actually good for you, too! A healthy boost for your weary body.

Oh sure, this soup tastes like an I’ll-regret-this-later comfort food. But it’s not.

Thanks to a simple little hack, this rich, flavorful soup still has a luxuriously creamy, comforting texture … without any cream at all. Not even half-and-half.

Nope! It’s lighter and leaner … which is just what we all need after a belt-loosening Thanksgiving dinner, or for those mid-winter days when we’re resolving to be a little healthier.

So, grab that ho-hum leftover turkey (or some leftover, cooked chicken!), and turn it into something really wonderful.

My husband and I are a bit obsessed with this soup, honestly. It’s positively addictive. I know you’ll love it, too!

Why You’ll Love This Turkey Rice Soup

• It’s overflowing with flavorful, colorful vegetables, plus tender chunks of turkey and delightfully chewy pops of wild rice.

• All floating in a rich and creamy, but (need I say it again???) low-fat, low-cal base (no heavy cream in sight!!). Thanks to that little hack I’ll tell ya about in a sec …

• It’s flexible, too. Although we love the specific combination of veggies I specify, it’s not a big deal if you don’t like mushrooms, for example. Leave ‘em out and maybe sub extra carrots instead. Can’t find turkey broth? No worries – use chicken broth. (It doesn’t have exactly the same flavor, but I’ve tested this soup with chicken broth, too, and it’s great either way.)

• Other than chopping everything up, there’s hardly any work at all. It burbles away on the stove (filling your house with terrific, homey smells), just needing a quick stir now and then.

• And it reheats beautifully – great for meal prep and cozy meals all week (if it lasts that long). It even freezes great if you wanna stock up!

So how do I manage to win on so many levels, with such a rich and creamy, velvety soup that needs NO cream at all?

Oh, guys … it’s such a simple swap …

Why This Soup Is Creamy-Dreamy (Without Any Actual Cream)

Please don’t be disappointed as I reveal this little healthy eating swap. It’s so easy and completely non-glamorous. Yet it works like an absolute charm!

Cue the drumroll …

Nonfat Evaporated Milk!

(Told ya – completely not glamorous or sexy.)

But it’s a great little health-ificaiton trick I use all the time.

And, in this soup, I increase the creamy power of evaporated milk by whisking it with a little cornstarch. Just like flour, cornstarch is a great thickener for soups and sauces (but, unlike flour, it’s gluten free).

Why This Works So Beautifully

As its name clearly suggests, evaporated milk is simply milk that’s gone through an evaporation process. According to Wikipedia, that process removes roughly 60% of the milk’s water (and also makes it shelf-stable).

For health-minded cooks, that’s great because – with so much less water – evaporated milk is denser and creamier than regular milk. It gives a silkier, fuller body to soups and sauces, but without the undesirable extra fat and calories of cream (or even half-and-half).

Combining it with a bit of cornstarch adds a little extra thickening power … and presto! … you’ve got a velvety, creamy backdrop to this Turkey Wild Rice Soup, without any heavy cream at all!

A couple of important notes here:

1) Evaporated Milk vs. Sweetened Condensed Milk

First, be sure you don’t grab a can of sweetened condensed milk by mistake. They often sit side-by-side on grocery store shelves, but they’re definitely not interchangeable.

Sweetened condensed milk is very, very sweet – yummy in desserts, but definitely not yummy in Turkey Soup!

2) SHAKE!

And second, make sure to notice the all-important words printed (in very tiny letters for such an important note!) on the can’s label: 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 around before you open it doesn’t get all those solids incorporated back in, be sure to use a spoon or rubber scraper to get out every last bit before whisking the milk with your cornstarch.

But now I’m getting ahead of myself, spouting directions on how to make the soup. Let’s start back at the beginning …

How to Make Turkey Rice Soup

Most of the hands-on prep time in this recipe is simply in chopping your ingredients.

Step #1

To bring this soup together, start by cooking your chopped onion, carrots, mushrooms, celery, and garlic until they’re just starting to soften a little.

About 5 minutes or so should do it.

You don’t want them to brown – you’re just getting them a little soft before adding the rest of the ingredients.

Step #2

Next, add your broth, the rice, and all your spices and seasonings to the soup pot.

Cover that glorious pot of heart-warming goodness and bring it up to a sustained simmer until your rice is done, stirring now and then.

Step #3

Meanwhile, whisk your evaporated milk together with 1 tablespoon of cornstarch. (Be sure to follow my suggestion above about shaking the can of milk and making sure you’ve gotten out any remaining milk solids in the bottom of the can.)

When your rice is done, add the milk mixture to your soup. Toss in your diced turkey (or chicken) at this point, too.

Bring it all up to a boil and let it cook for about 5 minutes longer. That’ll allow the cornstarch slurry to thicken and also heat your turkey through.

I like to sprinkle a little fresh parsley on top if I happen to have some, just to make it prettier. But it’s perfectly fine without any garnish, too. No need to stress about making it fancy!

Mmmmmmm … and it’s ready to serve!

How to Serve Your Turkey Wild Rice Soup

We usually eat a big bowl of this as a main coarse, since it’s so very hearty and satisfying.

Bonus points if you’ve got some whole grain rolls alongside, to mop up every last drop of that creamy, flavorful broth.

For a light lunch, you could serve a small cup of soup alongside a crisp green salad or maybe half a sandwich.

And remember, this Turkey Wild Rice Soup recipe reheats great.

Freezes wonderfully, too.

I like to portion out little single-serving baggies of soup and freeze them flat, then combine all the individual baggies together in one big gallon bag once they’re solid. That makes it really easy to pull out just one portion at a time!

More Ideas for Using Up Leftover Turkey

Still got even moooore leftover Thanksgiving turkey stashed in the fridge?

No problem – I’ve got more delicious ideas for you!

Try our super-simple “Cheater” Turkey Pot Pie (below, left) or our loaded, truly ultimate Turkey Salad Sandwiches (below, middle).

And don’t forget your pup! We’ve even got a recipe for Homemade Turkey Dog Treats (below, right).

Love meal prepping? You can also freeze that leftover turkey, so you’re recipe-ready all throughout the busy holidays. We’ve got a few tips about that in our full recipe collection of Leftover Turkey Recipes.

Trust me … with all these ideas, leftover Thanksgiving turkey definitely doesn’t have to be ho-hum ever again!

Hurray – this Thanksgiving, you’ll have the perfect recipe for using up your extra turkey.

And I’m just gonna bet that next year, you might find yourself planning to buy a slightly bigger turkey, just to be sure you have leftovers.

Mmmmm … that’s how much I love this recipe, anyway. I think you’ll feel the same.

So comforting, so creamy, so nourishing. Comfort food perfection!

Turkey Rice Soup

Yield: 7 cups

Prep Time: 9 minutes

Cook Time: 56 minutes

Total Time: 1 hour 5 minutes

This Turkey Rice Soup is so wonderfully comforting! Creamy, richly flavorful, and nutritious, too. Try it with leftover Thanksgiving turkey, or even with chicken!

•  Freezable  •  Make Ahead  •  Gluten Free  •

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Ingredients

• 1 tablespoon olive oil
• 1 cup diced sweet onion
• 3/4 cup sliced (peeled) carrot
• 3/4 cup sliced cremini (baby bella) mushrooms
• 1/2 cup diced celery
• 2 teaspoons minced garlic
• 32 ounces turkey broth
• 3/4 cup wild rice blend, rinsed per package instructions (see note)
• 2 teaspoons dried parsley
• 1 3/4 teaspoon dried thyme
• 1/2 teaspoon black pepper
• 1/2 teaspoon dried sage
• 1 bay leaf
• 1/8 teaspoon kosher salt
• 1 tablespoon cornstarch
• 1 (12-ounce) can evaporated fat free milk (NOT sweetened condensed milk)
• 2 cups cubed turkey breast (see note)
• salt to taste, if needed
• optional for garnish: minced fresh Italian (flat leaf) parsley

Instructions

1. Heat oil over medium heat in a large soup pot or dutch oven.
2. Cook onion, carrots, mushrooms, celery, and garlic until starting to soften, about 5 minutes, stirring occasionally to prevent browning.
3. Add broth, rice, parsley, thyme, black pepper, sage, bay leaf, and salt. Cover, bring soup to a simmer, and continue cooking (covered) at a simmer until the rice is done, stirring occasionally and adjusting heat as needed to maintain a simmer. (My rice blend specifies a cook time of about 45 minutes, but yours may differ slightly. Check your package for cook time.)
4. In a medium bowl, whisk cornstarch into milk. Add to soup, along with the turkey, and bring soup up to a boil for about 5 minutes to thicken and heat through. (Soup will thicken a bit further as it cools.)
5. Taste and adjust seasoning if needed, and serve garnished with fresh parsley, if desired.

Notes

Swapping chicken meat or broth: You can substitute with chicken broth or chopped chicken meat in place of the turkey broth and meat.

Make-ahead tips: You can chop your turkey and vegetables several hours or a day ahead, and keep them in the fridge (covered) until you’re ready to cook the soup.

In addition, this soup reheats well. It can be refrigerated for several days or even frozen.

Gluten-free note: Rice blends tend to be gluten free. But, if that's a concern for you, be sure to check the label on the brand of rice you purchase, to be sure.

Nutrition Information:

Yield: 7 servings Serving Size: 1 cup
Amount Per Serving: Calories: 173Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 36mgSodium: 669mgCarbohydrates: 18gFiber: 2gSugar: 9gProtein: 18g

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 Turkey Rice Soup appeared first on Two Healthy Kitchens.

This Recipe Is:   •  Ready in About 30 Minutes or Less  •  Freezable  •  Make Ahead  •

These 3-ingredient Instant Pot Chicken Tacos are truly about the easiest possible answer to the soul-crushing, never-goes-away question, “What’s for dinner?”

They require almost no thought. They basically make themselves.

And you can serve ’em up in a practically endless variety of ways. (We have soooo many ideas for you toward the bottom of this article!)

Every single family member … from your heartiest appetite to your pickiest eater … will be happy. Which means you’ll be happy.

The dinner dilemma is solved for another day. Win!

How to Make Instant Pot Chicken Tacos

Ok guys. This is so darn easy, with nearly zero hands-on time, except for shredding the chicken at the end.

It takes maybe 2 minutes {tops} to toss everything into your Pot and get it going … and that magical Instant Pot takes over from there. So you can go throw in a load of laundry, or help with some math homework (yay … fractions!), or maybe just sip a cup of coffee and think about absolutely nothing at all. Your choice!

But whatever you choose, dinner’s already practically done. Niiiiice!

So here’s whatcha do:

Step #1

Put a little water (more about that in a sec …) and about 1/4 of a jar of your favorite salsa in the bottom of your Instant Pot insert.

Be sure to choose a salsa that you LOVE, since it makes a big difference in the final flavor of your tacos.

Next, lay the raw chicken breasts in there, sprinkle them with your packet of taco seasoning, and dump the rest of the salsa on top.

Step #2

Close the lid (and be sure the little knob is set to “sealing” not “venting”).

Select the Manual, High Pressure program for 15 minutes.

Annnnnnnd … you’re freeee … go do something else while your Instant Pot takes over the pressure cooking for you!

Step #3

When the cook time is finished, let the Instant Pot sit (this is called a “natural release”) for 5 minutes.

Then, manually vent the rest of the steam.

Be careful to stay out of the way of that super-hot steam. I usually use a long-handled wooden spoon to nudge the “venting” knob, and maybe even wear an oven mitt.

Once all the steam is vented, the Instant Pot will unlock so you can open it and behold the taco-wonders within.

Step #4

Scoop the cooked chicken breasts out and shred ’em up.

I know some people have other methods to shred chicken (like using a hand mixer), but for just three chicken breasts, I think a couple of forks is really all you need. It’s the same thing I do with my Instant Pot Shredded Chicken BBQ Sandwiches.

Then, spoon the saucy cooking liquid from the bottom of the Instant Pot into your shredded chicken and stir it through.

That’s it! So simple!

Dinner is on the table in a jiffy. What an easy taco night!

How to Serve Your Shredded Chicken Taco Meat

And now, this is where your super-easy dinner gets really fun …

Once you’ve got your chicken taco meat perfectly cooked and shredded, there are sooooo many yummy options for how to use it!

Scrolling through the photos in this post, you’ll see several different serving ideas I’ve showcased for you. Different tortillas (or none at all!), different toppings … lots and lots of options!

This salsa chicken is delicious in a practically endless variety of ways, and everybody around the table can customize their own meal, with exactly the toppings they like best.

Here are a few terrific ideas …

1) Super-Simple:

You can serve these very simply with minimal effort – just roll some of the shredded taco chicken in flour tortillas or pile it into crunchy, hard shells … and be done. Maybe sprinkle on a little cheese or dollop it with a bit of reduced-fat sour cream.

You really don’t need anything else at all!

2) Fabulously Over-the-Top:

Or, you can add on whatever favorite toppings you like!

Classic options are avocado slices or guacamole, diced tomatoes, shredded lettuce, minced red onion, crumbled cotija or shredded cheddar cheese, black beans, corn, reduced-fat sour cream, extra salsa or fresh pico de gallo, cilantro, thinly sliced jalapeños, hot sauce, or maybe even a squeeze of lime juice.

3) Taco Bar Parties:

As you can imagine, this recipe lends itself perfectly to taco bars for parties and tailgates.

Offer up plenty of enticing toppings … and let everybody build their own delicious masterpiece creations!

4) Tortillas … or NOT:

These Instant Pot Chicken Tacos are great with either wheat or corn tortillas. (Although, of course, we always opt for healthier whole-grain options.)

But hey now … why do tortillas get to have all the fun?

The succulent, shredded chicken is fantastic on taco salads or in lettuce wraps, too!

Or you can get really creative and try piling your scrumptious chicken into a baked sweet potato, make zucchini “boats,” or even serve it as a quick filling for stuffed pepper halves.

5) Nachos:

Turn your taco chicken into a crowd-pleasin’ appetizer!

Grab some tortilla chips (go mutli-grain for the nutrition boost!), layer on your chicken, cheese, and whatever other toppings you’re craving (saving things like shredded lettuce or chopped avocado for AFTER they come out of the oven, of course).

Then throw your snack-y creation into a 350°F oven for 10-15 minutes (just like we do with our Buffalo Chicken Nachos). Yum yum yum!

6) Burrito Bowls:

Does your family love customizing burrito bowls at your local Chipotle restaurant? Then you’ve gotta try this DIY dinner idea (inspired by our favorite Slow Cooker Chicken Burrito Bowls)!

Start with some piping hot rice (preferably whole grain brown rice instead of white rice, to keep it healthier).

Then add the shredded chicken, plus lots of taco toppings. Let the whole family choose their own adventure and create their own, personalized concoctions.

7) Perfect Side Dishes:

No doubt, these tacos really can be a meal all on their own, especially loaded up with lots of terrific toppings.

But, if you’re looking for Mexican-inspired sides, try:

Mexican Street Corn Salad

5-Minute Easy Rice and Beans

Easy Corn Salsa (or Salad)

And our Mexican Fiesta Black Bean Hummus would be a great starter!

No matter what you decide to do with your fabulous Mexican shredded chicken, dinner will be delicious, fun and super easy. It’s absolutely one of the most versatile recipes. (I wasn’t kidding when I said this was pretty much the easiest possible dinner solution!)

And hey hey … more good news …

These Chicken Tacos Can Be Made Ahead, Too!

The shredded chicken taco meat refrigerates and even freezes beautifully.

So, it’s a great option for meal prepping. And it’s fantastic if you love having leftover chicken for quick lunches (or more dinners) later in the week.

Which Is Right for You: This Instant Pot Recipe … Or Our Slow Cooker One?

This Instant Pot recipe version is actually adapted from one of the all-time most popular recipes we’ve ever published – our 3-Ingredient Crock-Pot Chicken Tacos.

That “original” slow cooker chicken tacos recipe is great for people who won’t be home until it’s dinnertime, and need to have their meals cooking away earlier in the day.

And I’ve gotta tell ya, it sure is awesome to roll into the house at the end of a busy day, knowing that dinner is ready and waiting. (And happily sniffing the scrumptious scent of warm tacos!)

BUT …

What if your mornings are too busy to think ahead to dinner? Or what if you just plain forget to fire up the slow cooker?

Wellllll … you can still get these Chicken Tacos to the table lickety-split at dinnertime by cooking them in your Instant Pot!

Plus, although you shouldn’t use frozen chicken in your slow cooker, it’s totally fine to use frozen chicken in the faster-cooking pressure cooker. So, if your chicken’s frozen, the Instant Pot’s the way to go! (And if you’re interested, we’ve got a whole collection of Instant Pot Recipes for Frozen Chicken that are ready to save the day.)

No more stressing over dinner, worrying how you’ll have enough time to pull it all together … or whether everyone in the family will like it.

Your Instant Pot makes chicken tacos an absolute breeze!

And with so many ways to customize them, you know each member of your family will be able to create precisely the dinner they’ll love best.

Ahhhhhh … the dinner dilemma is solved again!

~ by Shelley

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Instant Pot Chicken Tacos

These yummy, super-easy Instant Pot Chicken Tacos can be customized lots of ways – a dinner your whole family will love! Great for meal prep and taco bars, too!

Course Main Dishes

Cuisine Mexican

Diet Low Fat

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 ½ cups chicken

Calories 152

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

Ingredients

• 1-2 tablespoons water (see note)
• 1 (16-ounce) jar of your favorite salsa (NOT thick and chunky style; I prefer Herdez mild)
• 1½ pounds boneless, skinless chicken breasts (fresh or frozen – no need to thaw if frozen)
• 1 (1.25-ounce) packet low-sodium taco seasoning (see note)

Ideas for serving:

• tortillas or taco shells or a bed of lettuce for salads, plus your choice of optional toppings, such as shredded lettuce, chopped tomatoes, shredded cheese, black beans, corn, chopped avocados or guacamole, reduced-fat sour cream, and hot sauce (see full list of serving ideas in article above)

US Customary – Metric

Instructions

• Put water and about ¼ of the salsa in the bottom of the Instant Pot insert. Add the chicken breasts. Sprinkle the taco seasoning on the chicken, and then pour the remaining salsa over top.
• Close the Instant Pot lid (making sure the "venting" steam release knob is set to sealing, not venting). Select Manual, High Pressure, and then 15 minutes if using fresh or already-thawed chicken or 20 minutes if using frozen chicken breasts that are NOT thawed. (It takes my 6-quart Instant Pot Duo60 about 9-11 minutes to build enough pressure to seal and then begin the 15-minute cook time for fresh chicken, and an extra 4-6 minutes if I'm starting with frozen chicken.)
• When cook time is completed, allow the Instant Pot to sit (natural release) for 5 minutes. Then manually vent to relieve the remaining pressure (be careful to avoid being burned by the escaping steam), and open the Instant Pot.
• Remove the chicken from the Instant Pot and shred. Stir the seasoned salsa sauce from the Instant Pot into the shredded chicken. (You can choose how wet you want the shredded taco chicken meat to be by using a slotted spoon, if you don't want to incorporate all of the moisture back into your chicken.)

Notes

Water: Instant Pots need enough liquid in order to properly come to pressure, and adding just a little extra water in addition to the liquid in the salsa is important for that reason. So, the amount of water you add can vary slightly depending on how runny your brand of salsa is. For very loose salsas (like my favorite, Herdez mild), just 1 tablespoon of additional water is generally sufficient. For more typical jarred salsas, I recommend using 2 tablespoons of water. I don’t recommend using this recipe with “thick and chunky” style salsa because you have to add too much water.

Taco seasoning: There are differences in the amounts of sodium (and other ingredients) in various brands, so it’s a good idea to read the nutrition information for the brands offered at your store.

Yield: Your precise yield may vary slightly from 4½ – 5 cups of shredded chicken, depending on how large you shred your chicken and how much sauce you incorporate.

Cooking Frozen Chicken: Your chicken breasts should be individually frozen, and not frozen together in one big block. If they aren’t individual, they will probably need even more additional cook time and may not cook evenly. I don’t recommend that. Instead, thaw them safely in the refrigerator or microwave before making this recipe.

Nutrition

Serving: 1/2 cup shredded chicken | Calories: 152 | Fat: 3g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 64mg | Carbohydrates: 6g | Fiber: 1g | Sugar: 2g | Protein: 24g

The post Instant Pot Chicken Tacos appeared first on Two Healthy Kitchens.

~ These delicious no-bake Peanut Butter Energy Balls are loaded with nutrition to keep you powered up and energized – filled with lots of whole grains, fiber and protein! They’re quick and easy to make, and freezable, too. A healthy snack your family will love, and you’ll feel absolutely terrific about giving them! ~

(Originally published as Quick and Healthy Snack Bites on April 18, 2013. Updated photos, text and tips.)

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  •

These scrumptious energy balls are truly The Ball That Started It All!

They were the very first recipe we ever shared here at Two Healthy Kitchens, and they embody everything we believe in … all in one tiny, perfect bite. They’re:

• So quick and easy (no baking, no cooking!)
• Healthy
• Absolutely, addictively delicious

We originally named all our energy balls “snack bites,” but I realized most of you guys out there think of them as energy balls, or even energy bites … so I’ve renamed them.

And, I’ve added handy tips I’ve learned through all my years of making literally hundreds upon hundreds of these yummy balls. You might notice I’ve upgraded the photos for you a bit, too. It made me kinda sad to ditch those very first photos, but you know … progress.

A Healthy Snack That’s Now Even Healthier!

Oh! And I’ve dramatically slashed the honey, even beyond the already-lower-sugar recipe we originally posted back in 2013.

My family honestly likes these energy bites even better now, because they’re not so … well … sweet. And, of course, less sugar is always a win!

But don’t worry … for those of you who’ve been making those original “Quick and Healthy Snack Bites” for years … you can still make ’em the same way you always did.

But trust me. Try cutting back the honey a bit, and I bet you won’t even notice!

Why We All Need Energy Balls in Our Lives (The Backstory)

I first started this website back in 2013, with my very best friend and business partner, Gretchen. We knew that this one, simple energy ball recipe was the perfect, yummy little hero to help us kick off our brand-new site. Here’s how it happened (cue the time warp) …

Once upon a time, in a land not-so-far-away, there were two beautiful princesses (sorry, got carried away there) … we were chatting about our kids’ hectic schedules, and we came to a realization:

Hands-down, the weak link in our families’ otherwise nutritious lives was the grab-and-go snack!

We’d always tried to be really diligent about providing super-healthy meals, but somehow the wheels totally fell off at snack time.

Oh sure, we had the best intentions. But, as the kids came home from school and the whirlwind of homework and afternoon activities began, we often found ourselves reaching for those convenient (and maybe not-so-healthy) snacks.

And, talking with friends, we realized that most other families were facing the exact same challenges. Healthy snacks were somehow just hard to achieve in the midst of busy family schedules.

We knew there had to be a better way!

We scoured cookbooks and the Internet looking for fun and healthy ideas. We tested, tasted, re-tested, re-tasted … you get the idea.

And finally we found a winner! (aaaaahhhhhhh – picture a choir of angels singing here)

Actually, we found lots of winners (some were even hiding in our own recipe collections!), and we could’t wait to tell you all about them as we launched this site!

This Peanut Butter Energy Ball recipe, however, quickly found its way into our hearts (and our tummies, again … and again …)! We just knew that this HAD to be our first recipe post. It truly does feature every single thing we stand for here at THK – it’s so tasty, so nutritious, so quick, and so easy!

We adapted our recipe from Maggie at Smashed Peas and Carrots, and you can find her original recipe here. While we absolutely loved her version, we wondered if we could amp up the nutrition without losing any of the flavor … ’cause that’s just how we roll.

We concocted about 8 or 10 different variations (yeah, we were eating A LOT of these, long before we ever shared them with all of you!) until we settled on the perfect balance. In our version, we:

√ Swapped in wheat germ for some of the flax, which allowed us to keep a decent amount of the beneficial omega-3 fatty acids, while reducing the calories and total fat a bit, and increasing the Vitamin E and folic acid a smidge.

√ We also reduced the chocolate chips, which meant less sugar.

√ And we used crunchy peanut butter for, well, some added crunch.

Our families fell in love with them. We stocked our freezers with healthy snack bags full of grab-and-go energy balls. They really even developed somewhat of a legendary, cult-following amongst our early readers.

Thank you, tiny Peanut Butter Energy Balls. You truly were the perfect way to kick off our site!

And with this little refresh … brand-new pics, a few tried-and-true tips and tricks … the beloved snack bites are ready to keep right on snackin’ with new readers (and of course, with all our original, reader-friends, too)!

Here’s all you’ve gotta do to give them a try …

How to Make Your Peanut Butter Energy Balls

Step #1

Begin by adding your ingredients (except, hold off on the chocolate chips – for now) into a medium bowl.

Mix it all together until it’s really well combined. (And, yeah … this is probably a good time for a little taste test. Mmmmmmmm …)

Step #2

Next stop … the chocolate chips!

Yeah, this is where it gets REALLY good. I mean … chocolate chips and peanut butter??? Yes, please!

Mix ’em right on in there, so you’ll get little bits of chocolate in every bite. (And now’s another great taste test opportunity. Just sayin’ )

Step #3

See how easy this is? You’re practically done already. (The hardest part is the taste testing, right?!?!)

Now all that’s left to do is shape your yummy, healthy snack mixture into one-inch balls. (Unless you’ve already eaten it all straight from the bowl. Which I would totally understand.)

Pro Tip: You can’t just lightly roll this between your hands like cookie dough. You actually have to press it together firmly to get it to stick.

Although it’s ok if your energy bites sit out at room temperature for a while, we recommend storing them in the fridge (particularly if you’re using natural peanut butter that should be refrigerated), or stashing them in the freezer. Which brings me to:

Make-Ahead Tips

• Your Peanut Butter Energy Balls will keep beautifully in the fridge for several days.

• But, I actually like to store mine in the freezer, where they’ll easily last for 3 months or more (although I’m not sure mine have ever made it quite that long before being chowed).

• To make healthy snacking as easy as possible on busy days, it helps to pre-package two or three energy balls per zippered snack baggie. Then, gather up all those individual baggies and store them together in one, big, gallon-sized freezer bag.

When the munchies strike, a healthy snack is as easy as opening the freezer. See ya later, store-bought junk snacks!

Big Batch Tips

So, if I’ve talked you into freezing these, then the next obvious step is to make a BIG batch while you’re at it. Stock the freezer … meal prep snack prep for the win!

In fact, I almost always make a quadruple batch, any time I’m making energy balls.

I’ve found a couple tricks to help:

Trick #1

If you’re making a giant batch of Peanut Butter Energy Balls, it helps to mix all the dry ingredients together first (the oats, coconut, flax and wheat germ). Then add the wet ingredients … and then finally the chocolate chips.

Although it’s no problem to thoroughly incorporate the dry and wet ingredients together in a normal, 1x recipe situation … when you’ve got a ginormous mixing bowl goin’ on, it’s much easier to get the dry ingredients mixed together before adding the sticky peanut butter and honey.

Trick #2

The one downside to making such huge batches is that it takes a little while to shape sooooo many energy balls. (Even though, later, you’ll be so glad you did!) It seemed like, whenever I did this, I kept running out of time before I had to scurry off to the next meeting or soccer pick-up.

Turns out, this is actually no problem!

I quickly figured out that I could simply throw some plastic wrap over whatever energy ball mixture was left, un-balled in my mixing bowl. I shove the bowl in the fridge, and finish shaping the balls a day or two later, whenever I have a couple more free moments.

Working in big batches saves so much time, and this energy ball recipe is super flexible to accommodate however much time you happen to have!

You can feel good about handing these over to your kids (if you don’t eat them all yourself!) for a quick snack as you dash out the door.

With all the whole grains, fiber and protein packed into these little gems, you can be sure this snack will stick to their ribs and give them the power they need!

Our families are even content to have these tasty nuggets of joy for dessert!

So hey … after you make this recipe, you’ll probably be looking for more great energy ball ideas. Gotcha covered, friend …

Even More Energy Balls You’ll LOVE

Since my family (and our readers) fell sooooo in love with the whole energy bite concept, over the years, I’ve created lots of other deeeee-licious no-bake energy bite recipes, too. Lots of addictive flavors, but they’re all designed to be easy, and healthy, too … just like these first Peanut Butter Energy Balls.

Scroll through ALL the yummy flavors in our Energy Ball Recipes collection, or go ahead and just click on through to the one that you wanna try next …

• “Cookie Dough” Oatmeal Chocolate Chip Energy Balls
• Granola Energy Balls
• “Almond Joy” Almond Butter Energy Balls
• “Peanut Butter Cup” Chocolate Peanut Butter Energy Balls
• Walnut Oatmeal Energy Balls
• Peanut Butter and Jelly Energy Balls
• Tropical Date Energy Balls with Chia Seeds

Peanut Butter Energy Balls (aka Quick and Healthy Snack Bites)

Yield: About 3 dozen

Prep Time: 20 minutes

Total Time: 20 minutes

These delicious no-bake Peanut Butter Energy Balls will keep you powered up and energized! An easy, healthy snack everybody loves!

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  •

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Ingredients

• 1 cup quick-cooking oats
• 1 cup coconut flakes
• 1/2 cup natural, crunchy peanut butter
• 3 1/2 tablespoons honey (note: original recipe called for 1/3 cup)
• 1/4 cup ground flaxseed meal
• 1/4 cup toasted wheat germ
• 1 teaspoon vanilla
• 1/4 cup mini chocolate chips

Instructions

1. In a medium bowl, combine all ingredients except chocolate chips.
2. Stir to combine.
3. Add chocolate chips to mixture and stir again, just until combined.
4. Using your hands, press FIRMLY to form one-inch balls.
5. Place in air-tight container and refrigerate as needed (or freeze per directions in notes below).

Notes

Honey: This recipe was originally published calling for 1/3 cup honey. But, through all my years making these, I started to decrease the honey by even as much as about 1/3 – and nobody seems to notice. Energy Balls made with less honey will not be quite as wet and sticky, but I still have no trouble forming them.

Shaping the Energy Balls: Be sure that you are pressing these balls together FIRMLY (not lightly rolling the balls like cookie dough). If you're still having trouble, it could be that you're using a type of natural peanut butter that's stiffer/firmer than what we usually use (some brands are very thick) or that your coconut is quite dried out (I normally use Baker's brand, which I've noticed is moister than some others). Also, you'll have a lot more difficulty forming balls if you try to substitute regular-sized chocolate chips, instead of the minis we specify. Regardless, to correct for this issue, I recommend slightly decreasing some of the dry ingredients (such as the oats, flax, or wheat germ).

Storage and freezable make-ahead tips: If your peanut butter is one of the natural brands that needs to be refrigerated, then so do your Snack Bites. Actually, regardless of the peanut butter you use, these will keep much better in the refrigerator. They can even be frozen in air-tight bags for up to 3 months. When frozen, these energy balls will be thawed in about 20 minutes.

Nutrition Information:

Yield: 18 servings Serving Size: 2 Energy Balls
Amount Per Serving: Calories: 126Total Fat: 7gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 41mgCarbohydrates: 14gFiber: 3gSugar: 7gProtein: 3g

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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~ These Italian Stuffed Peppers feature your favorite pizza-inspired flavors! They’re packed with Italian sausage and pepperoni, along with the traditional ground beef. Plus, they’ve got zesty sauce and a double-hit of melty mozzarella. Bonus for busy families: they’re ready in under 30, and you can make them ahead for busy nights! ~

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free  •

No doubt, Americans love stuffed peppers. A retro comfort food that never fails to taste like home.

But maybe you’d like to shake up that tired ol’ stuffed pepper routine? This recipe is just the thing!

It takes Italian Stuffed Peppers to whole new, glorious levels! Here’s what I mean …

Why You’ll Love These Italian Stuffed Peppers

• We pump up the Italian flavors by swapping out some of the “typical” plain ground beef for sweet Italian turkey sausage. Mmmmmm … better already!

• Then we add chopped turkey pepperoni for extra Italian flair.

• And of course, mix in some crisp green peppers and sweet onions.

• We bring it all home with even more flavor by using pizza sauce to wrap it all together.

• Oh, and we couldn’t forget the mozzarella. Warm, melty mozzarella. *swoon*

Dare I say it? Yes, I will! This is pretty much the ultimate Italian Stuffed Pepper, with layer upon delicious layer of flavors.

As an added bonus for all you pizza fans out there (ummmmm … isn’t that basically everyone ever?!?) – you might’ve noticed that I basically just listed the topping ingredients for a yummy deluxe pizza … all stuffed inside a pepper!

Yep!

What you’re essentially looking at is actually a Pizza Stuffed Pepper! YESSSSSS!

Just sign on the dotted line, friends, and all this can be yours! Here’s all you have to do …

How to Make Italian Stuffed Peppers

The beginning of this recipe works in exactly the same way as our Pizza Sloppy Joes recipe (which you should also definitely try). But we’re basically using the scrumptious “sloppy” filling to stuff our peppers before we bake ’em up!

Step #1: The Filling

Start by chopping your veggies and pepperoni.

Pro Tip: The easiest way to chop your pepperoni into small, even pieces is to stack several slices on top of each other and then cut the stack into 9 pieces, like I did in the photo below:

Then, fire up a nonstick skillet over medium heat and cook your ground beef, sausage, onions and peppers.

Oh yes … your house will probably be smelling pretty darn good right about now! (But wait … it just gets better and better! Trust me: your family’s gonna walk in the door and wonder what delicious alchemy you’ve been conjuring!)

Next, you stir in the pizza sauce and pepperoni, just to warm it all through.

And then a little sprinkling of shredded mozzarella. (Yep yep … there’s mozzarella in the filling … and melted on top of the peppers! You’re welcome! )

Step #2: The Peppers

While the filling is cooking, go ahead and work on the peppers. Cut 3 bell peppers in half (lengthwise) and remove the seeds and inner membranes.

You can leave the stem on if you like (as I did in my photos), since they’re kinda pretty. Or you can remove them – your choice.

Brush the peppers on both sides with a bit of extra virgin olive oil and season the insides with salt and pepper.

Then you just roast them briefly in the oven so they’re most of the way cooked.

Step #3 Bring It All Together!

Once you’ve got that glorious filling all ready to go, you spoon it into your waiting peppers. (Careful if your filling is really hot!)

Lay a thin slice of fresh mozzarella on top of each stuffed pepper … and broil!

Booyah – dinner is served! (And wait … what do I hear??? I think that’s your family cheering and chanting your name!)

Make-Ahead Tips

√ To save even more time at the busy dinner hour, you can make the filling earlier in the day or a day ahead, and then gently rewarm it before stuffing it into your peppers.

√ In addition, the finished stuffed peppers reheat nicely, so you can rewarm individual peppers for quick meals or leftover lunches later in the week.

√ You can also freeze any leftover peppers. Just wrap them individually and reheat each one at 50% power for around 6 minutes. Hurray – an easy lunch whenever you want (and it doesn’t even come in a Lean Cuisine box)!

What to Do with the Extra Meats

I normally grab a pound of ground beef and a 20-ounce package of Italian sausage links to make this stuffed peppers recipe.

And then … I’ve got extra meat I need to use up.

That is 100% precisely why I created my Italian Grilled Hamburgers recipe! Problem solved!

Oh – and don’t worry a bit if it isn’t grill season. We’ve got alternate, indoor instructions for making those burgers, too.

Just buy a couple extra green peppers and an onion, plus a tomato and some buns … and you just solved two dinner dilemmas in one quick shopping trip. (And yes, your family will be positively delighted, two nights in a row. They’ll probably even crown you their Weeknight Dinner Hero. *coveted win*)

Pizza night meets the comforting casserole-vibe of stuffed peppers … all in one super-easy recipe.

No wonder your family’s cheering!

Italian Stuffed Peppers

Yield: 6 stuffed pepper halves

Prep Time: 10 minutes

Cook Time: 16 minutes

Total Time: 26 minutes

These easy Italian Stuffed Peppers feature your favorite pizza-inspired flavors!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Gluten Free  •

Print

Ingredients

• 8 ounces extra-lean ground beef
• 8 ounces sweet Italian turkey sausage (bulk, or links cut open)
• 3/4 cup chopped sweet onion
• 1/2 cup chopped green pepper
• 1 cup of your favorite pizza sauce
• 1/2 cup chopped turkey pepperoni (see note)
• 1/2 cup shredded part-skim (reduced-fat) mozzarella cheese
• 3 bell peppers (we prefer red peppers), halved vertically and cored
• 1 teaspoon extra virgin olive oil
• 1/4 teaspoon kosher salt
• 1/8 teaspoon black pepper
• 6 thin slices fresh mozzarella cheese

Instructions

1. Cook beef, sausage, and chopped onions and green peppers in a large, nonstick skillet over medium heat until cooked through (about 7-8 minutes), stirring to crumble the meats. Drain.
   
2. Stir in pizza sauce and pepperoni and continue cooking until warmed through, about 3 minutes more, stirring occasionally. Stir in shredded mozzarella and remove from heat.
3. Meanwhile, preheat oven to 475°F.
4. Brush halved peppers on both sides with oil and place in an ungreased, broiler-safe baking dish. Season the insides of the peppers evenly with salt and black pepper.
5. Roast peppers for 8-10 minutes, until mostly cooked through. (You can adjust this time slightly depending on how cooked you like your peppers. We prefer ours still a little firm.)
6. Remove peppers from oven and preheat broiler.
7. Carefully fill each pepper half evenly with about 2/3 cup of warm filling and lay a thin slice of fresh mozzarella on top of each.
8. Broil for approximately 5 minutes (depending on how close your peppers are to the flame), keeping a close watch to be sure the cheese is lightly browned and bubbled but not burned.
9. Serve and enjoy (or see notes below for making these ahead).

Notes

Chopping pepperoni: As shown in the photo in the post, I recommend stacking several pieces of pepperoni on top of each other and then making 2 vertical cuts and 2 horizontal ones, to yield 9 little sections from each piece of pepperoni.

Make-ahead tips: You can make the filling earlier in the morning or the day before. Re-warm before continuing with the recipe.

Alternately, you can make this recipe entirely ahead for meal prep, since the peppers reheat well. We like to re-warm individual peppers at 50% power in the microwave for quick lunches and meal prep dinners later in the week.

Freezing: The finished stuffed peppers can also be frozen, although they will tend to give off liquid when re-heated, and the peppers will end up softer. I generally wrap each stuffed pepper individually and pop them into zippered freezer bags, then reheat each one as needed for quick lunches. To reheat directly from frozen, unwrap and cook for about 6 minutes in the microwave at 50% power (add about 3-4 minutes per pepper for each additional pepper).

Nutrition Information:

Yield: 6 servings Serving Size: 1 pepper half
Amount Per Serving: Calories: 331Total Fat: 15gSaturated Fat: 6gTrans Fat: 0gUnsaturated Fat: 7gCholesterol: 112mgCarbohydrates: 13gFiber: 2gSugar: 6g

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.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

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This Recipe Is:   •  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  •  Gluten Free  •

A New (Delicious) Take on a Classic

We all grew up on it – and some of us still swear by it, even as adults (no shame there). It’s our old friend … PB&J!

It’s the quintessential lunch, and somehow it just never gets old.

But, what if I told you that I figured out a way to harness all that fan-favorite PB&J flavor … in a less messy, more portable, nutrient-dense, eat-it-on-the-go snack???

Because … well … I did exactly that! (Cue cheering crowd noises.)

These delicious little Peanut Butter and Jelly Energy Balls channel all those beloved PB&J vibes, with:

• Creamy, all-natural peanut butter
• Pure-fruit strawberry jelly
• Dried cranberries for extra fruitiness and (surprise!) shredded coconut for chewy texture and extra depth of flavor (Trust me on the coconut here, friends – it’s a terrific little flavor boost we employ in our Strawberry-Peanut Butter Tortilla Sandwiches, too. Super good!)
• And just a hint of cinnamon

… and it all combines to make the most wonderful, kid-friendly (and adult-friendly!) snack.

Seriously, everyone will love these!

Plus, they’re nutrient-rich, so you can truly feel terrific about making them for your family. Here’s what I mean …

Peanut Butter and Jelly Snacks Loaded with Nutrition

These are so much more than just a regular snack. They’ll knock the socks off a processed granola bar from the vending machine or a snack-size bag of chips – every.single.time.

And they even make a perfect breakfast when you’re in a hurry. They’ll absolutely keep you fueled up all morning long.

For real – our Energy Balls will give you the fuel you need to power through whatever the day throws your way!

They’re packed with:

• Antioxidants for fending off free radicals (which may play a role in heart disease, cancer and other diseases).

• Whole Grains, which are packed with essential nutrients like protein, fiber and B vitamins.

• Complex Carbs to give you that much-needed boost of energy (without the quick crash you get from simple carbs).

• Protein, which will keep you feeling satisfied while boosting you to a constant energy level.

• Fiber to help keep your hunger levels, blood sugar, and digestion in check.

Bottom Line: They’re great early-morning, after-school, pre-soccer-game, post-workout, hectic-afternoon, and quick-on-the-way-to-work snacks. (Ummm … so, really anytime snacks.)

Wanna make some? It’s super easy, I promise. Here’s all you have to do …

How to Make These EASY Peanut Butter and Jelly Energy Balls

Making a batch of these is truly so simple. You basically just need to grab a few ingredients that you probably already have hanging around your pantry, plus a mixing bowl and spoon.

Step #1 – Start by combining the ingredients (except for the dried cranberries).

Give it all a good stir to make sure everything is evenly incorporated, so you don’t end up with pockets of peanut butter here … and jelly there. Get it all mixed in together!

Step #2 – Then, add your cranberries and stir it around again, to distribute the berries throughout. 

Step #3 – Using your hands, press your yummy mixture firmly into one-inch balls. (Here’s the tough part: try not to eat tooooooo much along the way. I mean, some “taste testing” is obviously mandatory, but try to end up with at least a few Energy Balls for later. It’s hard, but I have faith in you!)

Step #4 – Pop your Energy Bites (however many made it through your “taste-testing”!) into an air-tight container and stash ’em in the fridge. (Or in the freezer … more details on that in a moment …)

Done! How easy was that?!?

√ No baking.

√ Almost no dirty dishes.

And you’re all set with some healthy snacks you’ll absolutely love (and feel great enjoying). Pat yourself on the back!

But wait … it gets even better …

Energy Balls Freeze Great, Too!

Have a couple extra minutes? Whip up a double batch (or … hey hey … even a triple batch). Make ’em, freeze ’em, pull ’em out when you need ’em.

I speak from experience … one batch doesn’t last long around my house, and the whole fam feels kinda sad when I don’t have a supply of Energy Balls ready and waiting.

So, do yourself a favor and make extra. You’ll be glad you did!

Oh – and don’t worry about them going bad. These Peanut Butter and Jelly Energy Balls really do freeze beautifully, and they’ll keep well for at least 3 months.

Just thaw for a few minutes, and enjoy!

Ready to get going? I am! Scroll down to the recipe card to get started.

Or maybe you’ve got a few more questions first? I can help …

Want Even More Energy Ball Recipes?

Energy Balls have been around since the genesis of Two Healthy Kitchens. In fact, our Peanut Butter Energy Balls were our very first post ever! (Originally, we called ’em “Snack Bites.”)

Over the years, we’ve created a variety of crowd-favorite Healthy Energy Ball recipes.

• We’ve got ones that taste like cookie dough (except healthy, and without the terrible sugar crash).
• And if you love the flavors of Reese’s Cups, you’ll go wild over our Chocolate Peanut Butter Energy Balls, for sure!
• And so many more!

Be sure to check ’em all out!

Well, you know … after you make these Peanut Butter and Jelly ones first, of course!

Peanut Butter and Jelly Energy Balls

Yield: 3 dozen

Prep Time: 20 minutes

Total Time: 20 minutes

These Peanut Butter and Jelly Energy Balls are a simple, fast, wholesome, no-bake energy bite that tastes like a peanut butter and jelly sandwich!

•  Ready in 30 Minutes or Less  •  Freezable  •  Make Ahead  •  Vegetarian  • Gluten Free •

Print

Ingredients

• 2 cups quick oats
• 1/2 cup natural, creamy peanut butter
• 6 tablespoons 100% pure fruit strawberry jelly or jam
• 1/3 cup sweetened, flaked coconut
• 1/4 cup ground flaxseed meal
• 3 tablespoons honey
• 2 teaspoons vanilla
• 1/4 teaspoon cinnamon
• 3/4 cup cherry-flavored dried cranberries (see note)

Instructions

1. In a medium bowl, combine all ingredients except dried cranberries. Mix thoroughly.
   
2. Add cranberries to mixture and stir again, just until combined.
3. Using your hands, press firmly to form one-inch balls.
   
4. Place in air-tight container and refrigerate until serving.

Notes

Cranberries: We've tested these Energy Balls with dried cranberries, cherry-flavored cranberries, and strawberries. All of those dried fruits work, but we felt the cherry-flavored cranberries offered great flavor while also being relatively cost-effective and easy to find at the store.

Storing: If your peanut butter is one of the natural brands that needs to be refrigerated, then so do your Snack Bites. Actually, regardless of the peanut butter you use, these will keep much better in the refrigerator. They can even be frozen (so you may want to make a triple batch). When frozen, these Snack Bites will be thawed in about 20 minutes.

Nutrition Information:

Yield: 18 servings Serving Size: 2 energy balls
Amount Per Serving: Calories: 132Total Fat: 5gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 4gCholesterol: 0mgSodium: 53mgCarbohydrates: 19gFiber: 2gSugar: 11gProtein: 3g

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.

Did You Make This Recipe?

We'd LOVE to hear! Please leave a star-rating above. And, tag us on Instagram @twohealthykitchens or use the sharing buttons below!

This recipe was originally published as Peanut Butter and Jelly No-Bake Snack Bites on April 11, 2014, and was also featured as a guest post by one of my absolute favorite food bloggers – Julia at A Cedar Spoon. Julia’s recipes are delish (we’ve even featured her in our own hot dips roundup). I hope you’ll hop over to take a peek at her terrific site and fantastic recipes, too!

The post Peanut Butter and Jelly Energy Balls appeared first on Two Healthy Kitchens.