Super Bowl & Tailgate Archives - Two Healthy Kitchens

55 Unique Tacos: Recipe Ideas to Level-Up Taco Night!

Shelley — Sat, 29 Apr 2023 13:57:55 +0000

~ Tired of the regular ol’ taco night routine? {*yawn*} With 55 truly unique Tacos Recipe Ideas to choose from, your taco dinners will never be boring again! Perfect for creative family meals or extra-fun taco party buffets. Take your taste buds on a wild ride with excitingly different taco recipes that are guaranteed to level-up your fiesta vibes, anytime! ~

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

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

Seriously ALL Kinds of Crazy Unique Taco Ideas!

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

Oh, sure. There are still plenty of beef tacos. But they’ve gone in tempting new directions. (Asian fusion, anyone?) Plus, there are fun ideas for spiffing up chicken. And even more exotic tacos like bison, venison and elk!

And veggies? Yeah … we’ve got ’em! From BBQ cauliflower to crispy chickpeas and beer-soaked sweet potatoes. Livin’ on the edge with kicked-up lentils and jackfruit, too. With practically every type of slaw, salsa and garnish you can imagine. Whether you’re vegan, vegetarian, or just a veggie lover like me, there are so many ideas that’ll make you rethink your taco nights (again and again)!

And of course, there are mahi mahi, shrimp, lobster and tilapia tucked into our list. With sauces and marinades and spice rubs to make them shine like never before.

Breakfast and dessert tacos, too! (I am totally not kidding. They’re so brilliant – you’ll love ’em!)

Different Tacos for Practically Every Occasion!

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

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

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

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

Unique Taco Recipes

DIY Ta-Cones: Fun, Portable Taco Cones

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

Mediterranean Crock-Pot Chicken Tacos

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

Chocolate Tacos

Photo Credit: www.lovefromtheoven.com

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

Ahi Tuna Tacos

Photo Credit: chefsavvy.com

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

Corned Beef Tacos with Creamy Spicy Mustard Sauce

Photo Credit: www.runningtothekitchen.com

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

Garlic Lime Shrimp Tacos

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

Indian-Spiced Paneer Tacos

Photo Credit: indiaphile.info

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

Tex-Mex Migas Breakfast Tacos

Photo Credit: littlespicejar.com

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

Lime Teriyaki Shredded Beef Tacos

Photo Credit: theforkedspoon.com

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

Greek Lamb Tacos with Cucumber Pico de Gallo

Photo Credit: burrataandbubbles.com

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

Quick Rotisserie Chicken Tacos with Smashed Avocado

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

Pumpkin Spice Tacos

Photo Credit: theallnaturalvegan.com

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

Middle Eastern Tacos de Adobada

Photo Credit: hildaskitchenblog.com

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

Lentil Walnut Tacos

Photo Credit: lettucevegout.com

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

Bang Bang Shrimp Tacos

Photo Credit: agratefulmeal.com

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

3-Ingredient Crock-Pot Chicken Tacos

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

Bulgogi-Style Korean Beef Tacos

Photo Credit: www.siftandsimmer.com

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

Tortilla-Crusted Taco Pie

Photo Credit: healthyrecipes101.com

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

Easy Lobster Tacos

Photo Credit: blackberrybabe.com

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

Tofu Tacos with Peanut Sauce

Photo Credit: www.sharethespice.com

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

Jerk Chicken Tacos

Photo Credit: simplyscrumptiouseats.com

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

"Taco Bell" Spicy Potato Soft Tacos

Photo Credit: thebellyrulesthemind.net

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

Cornmeal Baked Avocado Tacos

Photo Credit: createmindfully.com

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

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

Photo Credit: marleysmenu.com

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

Gochujang Cauliflower Tacos

Photo Credit: urbanfarmie.com

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

Venison Tacos

Photo Credit: www.beyondthechickencoop.com

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

Instant Pot Chicken Tacos

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

Thai Green Curry Tacos

Photo Credit: strengthandsunshine.com

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

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

Photo Credit: juliarecipes.com

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

Portobello Mushroom Tacos

Photo Credit: littlesunnykitchen.com

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

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

Photo Credit: biteswithbri.com

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

Kimchi-Topped Japanese Breakfast Tacos

Photo Credit: www.rachaelhartleynutrition.com

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

Easy Al Pastor Shrimp Tacos

Photo Credit: healthfulblondie.com

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

Pork Tenderloin Carnitas Tacos

Photo Credit: feastingnotfasting.com

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

Honey-Lime Roasted Black Bean and Veggie Tacos

Photo Credit: joyfoodsunshine.com

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

Blackened Tilapia Tacos with Crema and Cabbage-Poblano Slaw

Photo Credit: sabrinacurrie.com

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

Mexican Street Corn Chicken Tacos

Photo Credit: www.servedfromscratch.com

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

Grilled Elk Steak Fajitas (and Elk Heart Tacos)

Photo Credit: peaktoplate.com

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

Jackfruit Tinga Tacos

Photo Credit: oohlalaitsvegan.com

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

Taco Omelette

Photo Credit: goldentruffle.com

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

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

Photo Credit: www.killingthyme.net

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

Easy Leftover Turkey Tacos

Photo Credit: www.thefreshcooky.com

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

Crispy Chickpea Tacos with Sunset Slaw

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

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

Lettuce Wrap Tacos

Photo Credit: makeitskinnyplease.com

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

Spicy Shrimp Tacos with Watermelon Salsa

Photo Credit: www.chocolatemoosey.com

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

Ranch Chicken Tacos

Photo Credit: www.fromvalerieskitchen.com

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

Grilled Fish Tacos with Pineapple Rhubarb Salsa

Photo Credit: www.flavourandsavour.com

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

Easy Flank Steak Tacos with Salsa Verde

Photo Credit: blackberrybabe.com

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

BBQ Cauliflower Tacos

Photo Credit: iheartvegetables.com

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

Pancake Tacos

Photo Credit: practicallyhomemade.com

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

Mediterranean Style Tofu Tacos

Photo Credit: www.acedarspoon.com

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

Winter Ale Roasted Sweet Potato Tacos

Photo Credit: www.rhubarbarians.com

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

Bison Tacos

Photo Credit: inthekitch.net

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

Tacos de Atún (Canned Tuna Tacos)

Photo Credit: thriftandspice.com

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

Halloumi Tacos with Tropical Salsa

Photo Credit: scrummylane.com

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

More Taco-Inspired Ideas to Rock Your World

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

Easy Taco Soup with Ranch

Tex-Mex Taco Burgers with Creamy Salsa Dressing

Easy 7-Layer Chicken Taco Salad

Taco Burger Sliders on Polenta

Or try one of these …

Chicken Taco Casserole from Paige at A Paige of Positivity
Taco Zucchini Boats from Taryn at Joy Filled Eats
Easy Air Fryer Taco Lasagna from Bintu at Recipes from a Pantry
Taco Stuffed Sweet Potatoes from Chelsea at Mae’s Menu

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

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

~ by Shelley

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

Easy Taco Soup with Ranch

Shelley — Thu, 16 Feb 2023 19:28:06 +0000

~ This Easy Taco Soup with Ranch is full of pantry staples you can keep on hand for a cozy, burbling pot of chili-like soup in no time flat … any time! And it’s got a fun little “secret” addition that makes it extra, uniquely flavorful (hint: ranch dressing is right in its name)! ~

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

This magical concoction is part chili, part Mexican-vibey soup. It’s thick and hearty and super-satisfying, and turbo-loaded with big, beefy, taco-y, yummy flavors.

And what makes it even better is that it’s basically a dump-and-go, pantry staples recipe. Keep the ingredients on hand, and you’re good to go in a jiffy (aka under 30 minutes). Easy, easy, easy!

Plus it also just happens to be loaded with protein and LOTS of nutritious veggies. The kind of veggies we all truly want to have jam-crammed into a taco soup. (So we don’t actually even feel like we’re eating veggies at all!) Tomatoes, onions, corn, chiles, three kinds of beans … yes … YUM!

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 …

It freezes great, too!

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 Tip: “Ranch” Beans vs. “Chili” Beans

Lynne’s original Taco Soup recipe calls for a can of Ranch Style Beans (which you can see in my ingredient photo). It’s basically a can of chili beans that happens to have “ranch” in the name. It’s kind of an obscure brand, which I can find at Walmart grocery, but not at some of the other stores I tend to frequent.

No problem if your store doesn’t carry that specific brand – I also tested this recipe for you, using the more commonly available Bush’s Chili Beans. Works just fine (Lynne and I put them through a head-to-head taste test).

I do, however, try to find a can of chili beans where the beans are specifically pinto beans (instead of black beans or kidney beans). It really doesn’t make that much difference, but since you’re already using kidney beans and black beans, too, I like the variation of having a third type of bean coming from the can of “ranch” or “chili” beans.

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!

IMPORTANT TIP

Remember: DO NOT drain your cans of beans, tomatoes and corn. You’re adding the entire contents of the cans (including the liquids) to your soup.

Notice that you’re not adding extra water or beef broth? That’s why.

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.

Instead of mild Ro-Tel, choose “original” or even “hot.”

You can also add a small (usually 4.5-ounce) can of hot diced green chiles. I’ve tested adding a can of mild green chiles (in addition to the chiles already in the Ro-Tel), and the addition makes virtually no difference at all to the taste or heat level. So, if you’re looking to pump up the spiciness, be sure to reach for a can labeled “HOT”.

You can, of course, also add a few dashes of your favorite hot sauce at the table. That’s a great way to let everyone tweak the heat level exactly how they like it.

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!

Check Out All the Side Dish Ideas HERE!

FAQs At-a-Glance

Can I Use Ground Chicken or Turkey, Instead of Beef?

Sure! Of course, the flavor might not seem quite so (ahem) beefy … but you’ve got so many other big, bold flavors happening in this recipe, that I don’t think you’ll notice a big difference. Just remember that ground turkey, in particular, is not necessarily leaner than very lean ground beef, so be sure to check the nutrition panel if your goal is to swap for a leaner ground meat, to be sure you’re actually getting LEAN ground turkey.

Can I Double the Recipe?

You can – but note that this recipe, as written, already makes a pretty large amount (about 16 cups). If you’d like to double the recipe (maybe for a tailgate party … FUN! … or to freeze and prep meals ahead), be sure you have a large enough pot, or use two pots to avoid messy boil-overs.

How Long Is Taco Soup Good For?

Properly cooled and refrigerated, any leftover Taco Soup should keep in your fridge for up to about 5 days. You can also freeze it for longer storage (see tips below). It’s a great way to cook ahead for busy weeknights!

How Do I Freeze Taco Soup?

You can certainly freeze a large batch all together in one big container. But, I actually prefer measuring out 1-cup, individual servings into sandwich-sized zipper bags. Seal them tightly and allow them each to freeze flat, then pop them all into a couple of large, gallon-size freezer bags (just to keep them all together, so they don’t get lost in your freezer). Then you can pull out just a portion or two or three at a time … whatever precise amount you need.

How Do You Thicken Taco Soup?

I see this question out there, but I don’t think you’ll really find that this particular recipe needs thickened. That’s one of the benefits of using the bean liquid instead of water or broth. In fact, when this soup cools, it thickens up quite a bit, and then thins back out a little to a more soup-y consistency when you reheat it. If you really do want it even thicker, though, you could puree or mash some of the beans to add body without needing to add any other ingredients.

Can I Make This in the Crock Pot?

If you’d like to adapt this easy stovetop Taco Soup for your crock pot, I recommend basically following the steps we use to make our Classic, Healthy Crock-Pot Turkey Chili: Cook your meat and onions in a large skillet before adding them, along with your other ingredients, to your slow cooker. Cook on high for about 4-5 hours, or on low for about 6-8 hours. Presto … now you’ve got an EASY slow cooker Taco Soup!

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

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

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)

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

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.
Add all other remaining ingredients (except tortilla chips and toppings), remembering NOT to drain the tomatoes, beans, and corn.
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.)
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.

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

Layered Pesto Appetizer Dip

Shelley — Fri, 03 Feb 2023 17:09:49 +0000

~ This delicious Layered Pesto Appetizer Dip is so quick to make – you can whip it up in less than 10 easy minutes! It features a creamy base layer, a flavorful slathering of pesto, and popular Mediterranean-style toppings. With simple ingredients you can easily keep on hand, this speedy recipe will become your go-to anytime you need an impressive appetizer FAST! ~

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

This is one of those terrific, easy recipes that basically has everything going for it:

• Most importantly: it’s really, really delicious. The kind of recipe that everybody asks you to share with them. (Be ready to hand out copies!)

• It’s familiar enough to have broad appeal, but also unique enough to be alluring.

• Plus it’s just so darn stress-free to make! Quick and easy to throw together at a moment’s notice – especially since the ingredients can be stashed for weeks and weeks at a time in your pantry and fridge, just waiting for a last-minute party invite.

Checks all the boxes!

It also feels just-right for practically any kind of party, any time of year. It’s the perfect appetizer for a summer potluck or a winter-y New Year’s Eve spread … and definitely for game day parties and Super Bowl snackin’. Casual or fancy. Whatever the vibe, this simple appetizer just fits right in!

Level It Up for Holiday Parties!

Pssssst … making this Pesto Appetizer for the holidays? Great idea! It’s a perfect recipe for the holiday season, since it’s already so festive with its green and red and golden colors.

BUT … I’ve got an even better idea. Turn it into this VERY EASY Christmas Tree Dip!

I’ve been making a version of this dip for nearly 20 years, and it never fails me. So, I knew you’d love it, too!

Nobody has to know that this took you mere moments to toss together (shhhhhhh … I won’t tell!). They’ll be too busy falling in love with the layers of fantastic flavors!

What Everyone at the Party Will LOVE About This Easy Appetizer

With just a few simple ingredients, you still create big, bold, fresh flavors that get noticed (as people dip again … and again … mmmmmmmm and again). What you’ve got here is:

A creamy background made up of two creamy ingredients that are superstars when it comes to dips: cream cheese and creamy cannellini beans. They’re blended together into a smooth (and dare I say it again???? creamy!) spread to create an amazing Mediterranean-inspired base layer that’s somewhere between a typical cream cheese dip and a white bean dip.

Next up is the real hero of the day: the PESTO! Savory and herby and bursting with flavor. Basil, garlic, parmesan cheese … so many reasons why people can’t get enough pesto (and why it’s such a headliner in this recipe)!

It could almost be good enough if you stopped right here, without adding one more thing. But no … that’s no fun. We need toppings!

I usually keep it simple with chopped artichoke hearts (canned – super easy!) and roasted red peppers (jarred – also super easy!). Kalamata olives are a very, very good idea here, too. But only if you know everybody likes ’em. As I’ve mentioned before, my husband just can’t get on the olive train, no matter how hard he tries. And I know lots of other people feel the same way – olives are polarizing that way. Love ’em or hate ’em. So, I design most of my olive-related recipes to offer up Kalamatas on the side. I’ll leave it up to you – but trust me, this Pesto Appetizer is a standout, either way.

Last up? A sprinkling of crumbled feta cheese. It’s tangy and salty and also really pretty!

And seriously … all those scrumptious layers are ready in practically no time at all. Which is one of my very most favorite things about easy appetizers like this … the quick and easy part!

I’ve got plenty of little tips and suggestions for you, but truly, after you’ve made this once, you’ll hardly even need a recipe at all. Honestly, it’s THAT easy!

Here’s all you have to do …

How to Make Your To-Die-For Pesto Appetizer Dip

Ingredient Prep

There really is very little prep to be done.

Grab your jar of roasted red peppers, your can of artichokes, and a sharp knife for a little bit of quick chopping. It doesn’t have to be perfect – rustic is totally fine here!

You can even chop them up and stash them in the fridge a day or two before you assemble your dip. So ridiculously easy!

Step #1

To make your base layer, all you do is whir together a can of cannellini beans, a block of reduced-fat cream cheese and a tiny bit of salt.

You can do this in a blender or food processor – whatever you’ve got. (I like to use the smallest, “mini” one from my Ninja set.)

Ingredient Tip: Reduced-Fat Cream Cheese

What Americans call reduced-fat cream cheese is actually also known as Neufchâtel cheese. What’s awesome about it is that it’s lower in calories, saturated fat and cholesterol compared to “regular” full-fat cream cheese. But for real … it tastes so darn similar to the full-fat stuff that nobody is gonna notice a thing. Genius!

Scrape down the sides a couple of times as needed. You want it to be super creamy and velvety, with no tiny pieces of cannellini beans to ruin the smooth, dip-able texture. (It’s basically the same idea as when you’re making hummus.)

You should end up with about 1 3/4 cup of your creamy dip base.

Step #2

The next step is to spread the cream cheese layer you just made onto your serving platter.

You can get as creative as you want to here, with whatever pretty platter you happen to have.

It can be as simple as a charger, a rimmed serving piece, a really large dinner plate (like the one I’ve used in my photos, which is a little over 11″ inches in diameter) … practically anything. And it can be a circle, an oval, a rectangle. Seriously, guys – whatever you want!

The only suggestion I have is not to go too small. That’s because this Pesto Appetizer is best if the cream cheese layer isn’t super-duper thick, so each of the other layers and flavors can shine, too. Here’s how to adjust for it, though, if your serving platter is on the smaller side:

Pro Tip: Adapting Your Layered Dip for Smaller Platters

You just want to strike a good balance, without having any of the layers be soooo thick that people end up with a cracker full of only pesto … or only cream cheese. To achieve that, you basically have two options.

• (1) The easiest choice is simply to use a little extra pesto (maybe closer to 1/3 cup of pesto). But again, you don’t want to go toooooo thick, so some people scoop up a cracker full of only a gi-normous dollop of pesto!

• (2) Alternately, you can use a little less of the cream cheese mixture (save some of it for another use, like maybe spreading on avocado toast … yum).

Remember the goal is to have a nice balance through all components of this flavorful dip, where one layer doesn’t overwhelm all the others.

Step #3

Now you’re gonna spread your pretty green pesto sauce thinly and evenly across the cream cheese layer.

Even though this recipe is named as a Pesto Appetizer Dip, pesto’s a strong flavor, so just a bit goes a looooong, flavorful way.

Ingredient Tip: Pesto Options

To make this Pesto Dip ultra quick and easy, I honestly always use store-bought pesto (which I love to keep in the fridge for all sorts of last-minute food emergencies, including this layered appetizer recipe).

But …

There are big differences in both the flavor and the pretty (or not-so-pretty) color of different brands of store-bought pesto. Some of them are such a sad, unappealing greenish-brown, with ho-hum flavors to match the meh color. For the best options, skip the shelf-stable jars lurking in the pasta aisle, and head for your store’s refrigerated section instead.

My favorite store-bought pesto is the Kirkland brand you can find at Costco. It’s a bold, pretty green color with fresh, vibrant flavors. My back-up choice (when I’m not feeling like making a Costco run) is the Rana brand I can grab at my local supermarket.

Wanna make your own homemade pesto? Bonus points, for sure! (I’ve got some ideas for ya down in the FAQ section.)

Tip: Try to smooth the pesto out near the edge of your cream cheese base, without pushing it completely to the edge. That’ll prevent the pesto from dripping down over the side. Definitely not a big deal if it happens … but your layers will look neater if you can avoid it.

Step #4

All that’s left to do is add your delicious toppings!

Toss the roasted red peppers and artichokes in a single layer (more or less) across the top of the pesto. Then sprinkle it all with a pretty flourish of feta crumbles.

Ingredient Tip: The Great Olive Debate

I’m addicted to Kalamatas, and if you’re an olive lover, they’re a sensational addition to this Pesto Appetizer.

BUT … not everybody (looking at my hubby here) likes Kalamatas. Add ’em if you want … or maybe offer a little dish alongside, so people can choose to add their own.

What to Serve with Your Pesto Appetizer

The flavors and textures here just BEG to be dipped, slathered and spread.

Crunchy crackers, a crusty bread slice assortment, your favorite crostini recipe – anything along those lines will be fabulous.

This layered dip is also really nice with mini sweet peppers or even strips of bell peppers.

Whatever you choose, this will disappear FAST!

Make-Ahead Tips

What’s even better than an impressive-looking appetizer you can toss together in under 10 minutes?

One that comes with make-ahead tips!!

What’s important to know here is that this dip tastes its very best when the base layer (the cannellini and cream cheese layer) is softer and not stone-cold, straight out of the refrigerator. I don’t know why, but it just tastes better when it’s a bit more toward room temperature.

Two options work well:

Make-Ahead Option #1:

You can make this Pesto Appetizer Dip up to about a day ahead of time.

Cover it with plastic wrap and stow it in the fridge, but be sure to bring it back out a little ahead of party time. (I’m talking maybe 20 minutes – probably the amount of time it’ll take you to drive to the party, if you’re not the host. By the time you arrive it’ll be wonderfully softened-up and dip-able!)

Make-Ahead Option #2:

Alternately, you can partially prep ahead, so you’re almost there.

Chop your artichokes and roasted red peppers (and those controversial Kalamata olives, if you’re using them), a day or two in advance, and stash them each in an airtight container in the refrigerator.

Then, all you have to do is blitz together your cannellinis and cream cheese for the base layer, right before serving, and toss on the toppers. It’s ready to go in just minutes!

FAQs At-a-Glance

Can I Use “Regular” Cream Cheese in This Pesto Appetizer?

That will work perfectly fine, too. I always opt for lower-fat Neufchâtel cheese because it tastes every bit as fabulous in this recipe, and it’s a much better option health-wise since it’s lower in calories, cholesterol, fat (and saturated fat).

Can I Double This Party Appetizer?

Sounds like you’re heading to a really big party! FUN! The only problem with making a double batch is that you want the layers to be fairly thin (as discussed above), so nobody dips a cracker partway into your appetizer and only scoops up one layer – maybe only a big bite of pesto. The goal is that every scoop will include a little of each layer, all together in one scrumptious bite. So, to double this recipe effectively, you’d need a big, BIG platter. A better idea: Make two batches, on two different platters, and bring the fresh, second platter out once the first one gets gobbled up.

Can I Substitute the Cannellinis with Some Other Type of Bean?

If possible, I really suggest using cannellinis. They’re more tender than garbanzo beans (aka chickpeas), so they create a smoother, creamier base. Black beans and kidney beans aren’t my favorite choice for this layered dip, simply because their color won’t be as pretty and appetizing.

What’s in Pesto (and How Do I Make My Own Fresh Pesto)?

Classic basil pesto is typically a very simple recipe that has fresh basil leaves, olive oil, parmesan cheese, and frequently some fresh garlic cloves and pine nuts (you’ll also sometimes see other nuts like walnuts in more unique versions). It’s a superstar in Italian recipes like pesto pasta, cold pasta salad, or pesto pinwheels. There are also all sorts of other creative versions with different herbs and greens (like carrot top pesto – no kidding!), and even flavor variations like sun-dried tomato pesto. Basically, you blitz everything together in a food processor to make a basil sauce. If you want to try making your own pesto, check out the Fresh Basil Pesto from Elise at Simply Recipes, or maybe try the lightened-up pesto recipe from Gina at Skinnytaste.

Can I Try Other Toppings?

Sure! This is YOUR dip … make it how you like it! Instead of (or in addition to) the artichokes and roasted red peppers, I think sweet little cherry tomatoes or grape tomatoes would be nice, particularly in the summer months when garden tomatoes are bursting with such incredible flavors. Fresh, juicy tomatoes and basil pesto are a match made in heaven! Since pine nuts are often blended into pesto, they’d be a natural choice to sprinkle on top with the feta for a bit of crunch (especially if you toast them first). As far as cheeses, especially if you’re omitting the olives, I prefer the assertive, salty tang of feta over more subtle mozzarella cheese, but you could give luxurious, fresh mozzarella a shot if the olives are in there to bring the salty-tangy-thang to the party.

We all need slam-dunk, can’t-miss appetizer recipes we can trot out at a moment’s notice. You know … so we can accept last-minute party invitations, or quickly pivot when we realize we’re supposed to show up to an event with an appetizer to share (and WHOOPS! we forgot to put it on the grocery list).

This little gem is a lifesaver. Always stress-free, always a big hit.

Like I said, I’ve been making versions of it for pretty nearly 20 years now.

It’s too good to retire … and too good not to share with you!

Keep the few simple ingredients on hand, and you’re good to go in a twinkling.

And no kidding … pretty soon you’ll be whipping it up from memory. It’s that EASY. (And I just bet you’ll be making it THAT often!)

Love the Recipe? • Were My Tips Helpful?

__________

Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Layered Pesto Appetizer Dip

Yield: 3 cups

Prep Time: 8 minutes

Total Time: 8 minutes

This quick, delicious Pesto Appetizer draws on flavorful ingredients you can easily keep on hand, to toss this recipe together at a moment's notice. It's always a popular party dish ... be prepared to hand out the recipe!

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

Ingredients

Base:

1 (14.5-ounce) can cannellini beans (preferably organic or reduced-sodium), drained and rinsed
1 (8-ounce) block reduced-fat cream cheese (Neufchâtel cheese)
1/4 teaspoon kosher salt

Toppings:

1/4 - 1/3 cup fresh or refrigerated pesto (see note)
1/2 cup chopped artichoke hearts (canned, not marinated)
1/2 cup chopped (jarred) roasted red peppers
Kalamata olives, chopped or sliced horizontally into rings (optional)
1-2 tablespoons crumbled, reduced-fat feta cheese or tomato-basil-flavored feta

Instructions

In a blender or food processor (I used the “mini” one from my Ninja set in my photos), combine the beans, cream cheese, and salt until very smooth, scraping the sides as needed.
Spread the cream cheese mixture onto a platter or appetizer serving tray (in my photos, I used a large, round plate about 11 inches across).
Then spread a thin layer of pesto over top, not quite to the edge of the cream cheese mixture. If your cream cheese layer is rather thick (for example, if you're using a smaller-sized platter), you may want to use closer to 1/3 cup pesto, but otherwise, 1/4 cup should be enough.
Top the pesto with artichokes, roasted red peppers, and Kalamatas (if using). Sprinkle feta cheese evenly on top.

Notes

Pesto: A good, vibrantly flavorful (and colorful) pesto is key in this appetizer. To save time, I use store-bought pesto. Always choose one that is fresh-looking and really green. I find that refrigerated brands are typically much better than jarred, shelf-stable brands. Two that I regularly use are Rana (from my local grocery store), and also the Kirkland brand at Costco (which is my favorite of the two).

Make-ahead tips: This dip tastes best when the cream cheese layer is softer and isn't really cold, straight out of the refrigerator. To prep this recipe ahead of time, you have two options: (1) Chop the toppings a day or two ahead, and stash them in the fridge. Then, quickly whir up your cream cheese layer and assemble your appetizer in a few easy minutes, right before serving. (2) To make your Pesto Appetizer Dip completely ahead of time, wrap it in plastic up to a day in advance, but bring it out of the refrigerator 20 minutes or so before serving, to give the cream cheese layer time to soften back up a bit. (But remember, for food safety, not to bring it out too far ahead.)

Nutrition Information:

Yield: 48 Serving Size: 2 tablespoons dip
Amount Per Serving: Calories: 28Total Fat: 1gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 4mgSodium: 27mgCarbohydrates: 3gFiber: 1gSugar: 0gProtein: 1g

This recipe is inspired by the delicious flavor profile in one of the “10-Minute Appetizer Dip” variations published in the Kraft Food & Family recipe leaflet from back in Summer 2005. I found a link to that appetizer dip, but note that the photo they’ve used to accompany the original recipe mysteriously does NOT match the recipe.

The post Layered Pesto Appetizer Dip appeared first on Two Healthy Kitchens.

51 Best Sides for Burgers

Shelley — Wed, 13 Jul 2022 15:13:17 +0000

~ Whether you’re hosting a cookout, or just throwing together a quick burger night for the family … easy, tasty side dishes elevate those hamburgers to something memorable and special! Choose from classic sides like sweet potato fries, dill pickles and macaroni salad. Or, go for a completely unique, new side that’s sure to win “wows”! ~

Burgers are always a fun meal. From a Father’s Day or Fourth of July cookout, to a relaxed Friday night with your whole family gathered round the table together.

Burgers just feel like a little bit of a party.

And they’re one of those meals that don’t really follow a lot of rules.

Burgers can be ultra-beefy, or they can feature lean turkey or chicken … or they can go off-script as a veggie burger or our scrumptious Asian Salmon Burger recipe.

Plus, you can go classic and simple with just ketchup, pickles and mustard. Or pile practically anything you can think of on top. Italian Hamburgers loaded with grilled peppers and onions and melty fresh mozzarella? Yessss! Fajita Burgers dolloped with fresh guacamole? Also yes, yes, yes!

There’s practically no way you can go wrong with burgers. Creatively, the sky’s the limit.

What to Serve with Hamburgers to Create an EXPERIENCE

The same thing’s true with side dishes for burgers – the sky’s really the limit, and it doesn’t have to be difficult or time-consuming.

Even very easy sides can really elevate the whole burger experience and add that perfect, special finishing touch. You can create practically any vibe you want, just by switching up what you serve with hamburgers.

Wanna go classic? Try french fries or potato salad. Maybe some homemade dill pickles you’ve got waiting in the fridge.

For a Mexican vibe, a fresh corn salsa or Mexican Street Corn Salad would be spot-on perfect!

Wishing you were sunning yourself on the Greek Isles? Okay! Try some Mediterranean Quinoa Salad and Greek fries.

Carefully guarding your summer swimsuit figure? I hear ya! Go with a lovely fresh fruit salad and a lightened-up No-Mayo Coleslaw. (Pssssst … and rest assured … true to the spirit of THK, all the recipes below were carefully vetted to be more nutritious, as well as delicious!)

I could go on and on here, but you get the idea.

Pairing your burgers with one or two terrific side dishes can truly elevate a humble hamburger into a memorable experience.

All you have to do is choose where to start …..

51 Best Sides for Burgers

Grilled Corn on the Cob

Firing up the grill to took some burgers and hot dogs? Then why not grill your side dish, too? Grilling sweet corn is easy, and the roasty caramelization you get from the grill is truly "next level" delicious! We've got lots of tips on our very favorite method (hint: no husks).

Easy Italian Pasta Salad

Cool pasta salad is a classic, perfect side for a warm, juicy burger (like the fantastic Italian Burger in our photo). This recipe's a true family favorite! It's got all the big, bold flavors you love, with a few simple tweaks to keep it a bit lighter, too. Plus, it keeps well for several days, so it's a great make-ahead for busy weeknights or summer party planning. (Need a pasta salad that goes perfectly with vegan burgers? We've got a fantastic collection of Vegan Pasta Salads to try, too.)

Photo Credit: www.cookingschooldropout.com

Air Fryer Blooming Onion

Soooooo ... you know that Bloomin' Onion at a certain restaurant? The one that's so, so good with a big, beefy burger ... but that's also so darn greasy and heavy you just wanna curl up under the table and take a nap? How about making it at home? And even better: in your air fryer! Checks alllll the boxes, doesn't it?!? (No air fryer? Or just want regular ol' onion rings instead of a whole bloom? No problem – these Oven Baked Onion Rings are great with burgers, too.)

Easy Rosemary Roasted Potatoes

If you're a bit tired of typical french fries, try these super-simple potatoes! High-heat oven roasting is a great way to cook potatoes to a toasty, golden-brown with great texture and flavor.

Blistered Green Beans

And while we're talking about oven roasting ... if you're looking for an EASY side dish, give these a try! You basically need one main ingredient: green beans! But, although they’re the ultimate in simplicity, they don’t taste simple at all. You’ll be surprised how complex and delicious they are, with deep, caramelized flavors. Be warned: these disappear really fast, so you might want to make a double batch!

Photo Credit: www.resplendentkitchen.com

Baked Sweet Potato Fries

So quick to prep ... just toss sliced sweet potatoes with olive oil, cornstarch, and seasoning, and then bake. There's no need to peel the sweet potato! Great tips for making them crispier and avoiding soggy fries, too. Wanna use your air fryer? Try these Sweet Potato Shoestring Fries instead.

Easy Corn Salsa (or Salad)

This speedy recipe is so delicious and incredibly versatile! You can toss it together with fresh, raw corn or you can use toasty, grilled corn. And you can serve it as a dip with chips, or as a side salad. LOTS of options! (And that to-die-for burger cozied up with it in our photo? That's our Grilled Fajita Burger, which I highly recommend!)

Photo Credit: dwardcooks.com

Easy and Healthy Macaroni Salad – Deli Style

This recipe slashes the amount of mayo used in traditional recipes. But Ed (the genius behind this recipe) vows that you'll never notice the upgrade, promising, "This tastes like the real deal." Your burger (and your waistline) will thank you!

Photo Credit: inthekitch.net

How to Grill Onions: 3 Ways

Three great methods for making onions to top those juicy burgers! From grilled red onion rings to perfect wedges ... even how to grill a whole onion in foil. Not firing up the grill? No worries. Try these Slow Cooker Caramelized Onions or Air Fryer Onions.

Photo Credit: www.mykitchenlove.com

Watermelon Salad with Cucumber, Feta and Mint

Refreshing, sweet and crowd-pleasing! Yet this easy recipe has just 6 simple ingredients, and takes only 10 minutes. A perfect summer side dish!

Photo Credit: balancewithjess.com

German Potato Salad

With creamy red potatoes, sautéed onions and celery, and a tangy mustard-vinegar dressing, this classic hamburger side dish is bursting with flavor. Although you may think of German-style potato salad as a hot side dish, you can also enjoy this warm or cold – it's super versatile. Tons of great tips, and yummy ideas for substitutions and variations, too!

Healthy No Mayo Coleslaw

This recipe is the perfect middle ground between creamy, deli-style coleslaws and tangy vinegar slaws. It features a lightened-up Greek yogurt dressing with notes of tangy-sweet apple cider vinegar. Even better? It needs just a few simple ingredients and only takes about 5 minutes to toss together!

Photo Credit: karalydon.com

Instant Pot Vegetarian Baked Beans

Hamburgers and baked beans are a classic combo, for sure. This version leverages your pressure cooker to create beautifully textured, flavorful beans in a fraction of the time. But they're so jam-packed with flavor, you’d think they'd been cooking for hours on the stove!

Photo Credit: www.easyanddelish.com

Crispy Air Fryer Potato Wedges

Whether you call them steak fries or jojos or ... well, just potato wedges, one thing's for sure: these guys are basically a hamburger's BFF. Great tips for choosing the right type of potato, keeping your fries crispy, and swapping in different spices. No air fryer? Try these Oven-Baked Sesame Potato Wedges. Either way, skipping the deep fryer is a great option that's less messy and more healthy (but still so delicious)!

Photo Credit: thehealthyepicurean.com

Healthy Broccoli Salad with Sweet Lemon Dressing

As with so many salads, the dressing can really ratchet up the calories if you're not careful, even when you're noshing on nutritious broccoli. That's where this recipe comes in! It cleverly lightens up the dressing, yet Julie promises her version has even more flavor than traditional recipes!

Oven Roasted Vegetables Medley

When it comes to healthy sides, vegetables are an obvious win, and this gorgeous, colorful mixture has plenty of veggie choices to satisfy everyone at the table. It's so very simple to make, but bursting with flavor. And it's one of those veggie sides you can make all year through, since it relies on the oven instead of the grill and uses vegetables commonly found at the grocery store.

Mexican Street Corn Salad

All the great flavors of Mexican elote – in a uniquely tasty salad. And after extensive testing, we’ve found a couple handy tricks for keeping it lighter, too! (Pssssssst ... For even more sweet corn recipes, check out our whole collection of our Favorite Corn Salads.)

Tomato and Onion Salad with Peppers

This super EASY salad recipe gets an extra boost of flavor from vibrant, crunchy peppers. It’s a signature summer recipe from one of the very best cooks I’ve ever known – my Oma! And, it only takes 5 minutes to make!

Photo Credit: thekitchengirl.com

Easy Refrigerator Dill Pickles

Gotta have great pickles with burgers! These mouthwatering no-cook pickles require no canning – just soak cucumbers in a simple brine and refrigerate. Don't miss the variations for spicy pickles, different seasonings, and interesting additions like cauliflower or bell peppers.

Mediterranean Confetti Quinoa Salad

This beautiful, vibrantly delicious quinoa salad is both healthy and also so easy! Quinoa and confetti greens are accented with sun-dried tomatoes, fresh basil, pine nuts, and both feta cheese and parmesan cheese ... all pulled together with a fabulous balsamic vinegar dressing.

Photo Credit: taoofspice.com

Chimichurri Potato Salad

Take a break from classic potato salad! This unique, bright and flavorful potato salad combines crispy roasted potatoes, sautéed onion, red bell pepper, and a fresh homemade chimichurri. It's simple and wonderfully versatile, since it can be served either warm or chilled.

Air Fryer Asparagus (with 7 Easy Tips for Perfection)

This is a great side when you need something fast, without firing up the grill or the oven. (Although, if you don't have an air fryer, our Easy Oven Roasted Asparagus will get you nearly identical results. And if you'd really prefer to grill your veggie, our Grilled Asparagus recipe is phenomenal.) Be sure to read Tip #7 for yummy customization ideas to add pops of flavor to match the type of burger you're making.

Cowboy Caviar

Tell your taste buds to buckle up for a wild and wonderful ride! This spin on the ever-popular Cowboy Caviar theme features a lemon-Dijon soy sauce dressing that highlights the red pepper, corn, edamame, black beans, cilantro, and quinoa. It's one of those perfect side dishes that does double duty as both a dip and a salad. Wins raves every time we serve it!

Photo Credit: vikalinka.com

Air Fryer Greek Fries

This recipe upgrades classic french fries with a Greek-style combination of spices, plus a sprinkling of feta cheese and a creamy tzatziki dipping sauce.

Old Fashioned Kidney Bean Salad

This deceptively simple recipe is an updated riff on the beloved Bean Salad served at the iconic Nick Anthe’s restaurant for more than 30 years. It’s surprisingly addictive. But with no cooking and just a bit of quick chopping, it’s also ultra-fast. Great as a make-ahead since it keeps beautifully for several days.

Photo Credit: homemadeheather.com

Skillet Fried Mushrooms

I am such a total sucker for burgers that are piled colossally high with toppings. So, yeah ... to me these aren't technically a side dish ... I'd want them cascading all down from the heights of my piled-up burger. *happy sigh* But I'd be thrilled to have extras served on the side, too. Can't go wrong, either way!

Easy 7-Layer Chicken Taco Salad

If you're looking for an impressive recipe for a cookout or potluck, this is sure to win you some ooooohs and aaaaahs! Piled high in a trifle bowl, it’s got loads of wow factor, but we’ve got shortcuts and make-ahead tips to ensure that it’s quick and simple, too! Try it with our Tex-Mex Burgers or our adorable little Taco Burger Sliders.

Grape Salad with Cream Cheese-Vanilla Dressing

I love pairing a fruit salad with main dishes like hearty, savory burgers. It's a great way to balance out the flavors and add refreshing sweetness to the meal. This decadent Grape Salad is simple to make all year 'round. (But if you're planning a hamburger cookout for a summer party like Memorial Day or the 4th of July, be sure to check out our showstopper Red, White and Blue Fruit Salads, too.)

Photo Credit: myprettybrowneats.com

Baked Parsnip Chips

Skip the same-old-same-old bag of store-bought potato chips, and up your chip game with surprisingly sweet parsnips! The recipe helpfully includes air fryer directions as well as traditional oven instructions.

Buffalo Chicken Pasta Salad

All the great flavors of buffalo chicken dip, in a satisfying pasta salad. (Yes ... yum, yum, yum!) Plus, it’s easy to prep ahead and can even be served without the chicken for a vegetarian option.

Photo Credit: ifoodreal.com

Balsamic Grilled Vegetables

Take your everyday veggies and make them exciting again! Thick-cut veggies are chargrilled and then tossed in a flavorful dressing. If you're hosting burger night for a crowd, you can easily double or triple the recipe as needed.

Photo Credit: dizzybusyandhungry.com

Air Fryer Eggplant Fries

Give your ketchup a new dipping buddy with these crunchy Eggplant Fries! Easy to make, with no need to peel the eggplant. And, be sure to check out all the ideas for different seasonings, gluten free options ... even how to turn these fries into chips!

Photo Credit: foxeslovelemons.com

Summer Beet & Tomato Salad

This gorgeous side dish recipe celebrates the best farmers' market produce. Enjoy summer on a plate with sweet, earthy beets and vibrant tomatoes, fresh herbs, pearl barley and a simple but flavorful vinaigrette.

Photo Credit: www.livinglou.com

Baked Sweet Potatoes on the BBQ

Try this foolproof method for perfect baked potatoes every time! Recipe creator Lo promises, "You literally cannot mess it up." This is also a great prep-ahead recipe for camping cookouts — simply wrap a few sweet potatoes in foil and bring them out to the campsite.

Superfoods Brussels Sprout Salad

A shredded Brussels sprout blend is tossed with irresistible mix-ins like crunchy pistachios and sweet-tart dried cranberries … and then drizzled with a delicious Maple-Balsamic Dressing. I think this one might really surprise (and delight!) you, and it's a great way to offset a big, beefy burger with some superfoods nutrition, too. Oh — and it's ready to go in about 5 minutes flat!

Easy Grilled Polenta with Fresh Mozzarella and Balsamic Tomatoes

This is an impressive grilled side that can double as a vegetarian main or a hearty, party-starting appetizer. Packaged polenta is topped with creamy mozzarella, and heaped with balsamic-soaked cherry tomatoes and fresh basil. A great accompaniment to our Cheesy Pepperoni Pizza Burgers. (Indoor broiling option, too.)

LOADED Baked Buffalo Cauliflower Wings

Absolutely the very BEST Buffalo Cauliflower Wings, piled sky-high with extra flavors. And they take just 5 minutes of prep work (with no messy batter). Especially perfect if you're serving burgers for game day!

Photo Credit: www.the-bella-vita.com

Breaded Zucchini Sticks

These crispy, tender, chunky fries offer the added bonus of using up a bumper crop of summer zucchini! With directions for both standard frying and healthier air frying, too.

Photo Credit: www.flavourandsavour.com

Easy Refrigerator Pickled Jalapeños

If you're anything like my hubby, then you want a good kick of heat with your hamburgers (and practically everything else, too). In less than 15 minutes, you can have these finished and stashed in the fridge, ready for your next grill party. They're so easy to make, using either your microwave or stovetop ... with no canning required!

Roasted Root Vegetables with Honey-Dijon Drizzle

If you've been having more than enough potatoes lately, and just aren't in a typical french fries mood (is that even possible??), well this might be just the thing! Sweet carrots and nutty parsnips join up with fluffy red potatoes in this easy side dish. Mix it up right on the sheet pan and finish it with a completely addictive honey-Dijon drizzle to bring all the flavors together!

Photo Credit: makeitskinnyplease.com

Arabic Salad

This Middle Eastern salad has a zesty, bright flavor featuring fresh parsley and mint, lemon juice and sumac to accent the crisp romaine, sweet tomatoes, and refreshing cucumbers. Everything is cut into small pieces, creating a great texture. Try adding some crumbled feta cheese or chopped red onion for even bolder flavors!

Photo Credit: iheartumami.com

Air Fried Oyster Mushrooms

Fried mushrooms are one of my guilty pleasures at our local hamburger joint, so I just had to include this recipe! And, thanks to the air fryer, they're perfectly golden and crunchy all over, but with just a fraction of the calories of deep-frying. The recipe includes an optional Bang Bang sauce, but you can dip them in any of your hamburger condiments, or just serve with lemon wedges.

Photo Credit: www.loveandotherspices.com

Air Fryer Carrot Fries

Healthier than regular french fries, with a carrot-y sweetness that wins over both little kids and adults. Be sure to check out the suggestions for swapping in different seasonings (hint ... how about some brown sugar and cinnamon?).

No-Cook Fresh Corn, Tomato and Avocado Salad

Blissful summer simplicity, with absolutely no cooking needed! Delicious summer corn combines with sweet-tart cherry tomatoes and creamy avocado. Made with the season's very best produce, this has so much flavor with virtually no effort.

Photo Credit: theviewfromgreatisland.com

Asian Slaw

I love this post, filled with terrific tips like, "How to Make an Outrageous Asian Slaw Dressing" and even food styling pointers from a pro blogger to help you make an eye-popping, crowd-pleasing creation! (This slaw would be a marvelous side for our Asian Salmon Burger. Hint hint hint!)

Photo Credit: wholesomefamilyliving.com

Spaghetti Squash Tater Tots

How fun is this idea?!? It's a creative, healthy hamburger side dish that you can enjoy making (and then eating!) with your kiddos. A tasty and nutritious alternative to deep-fried, traditional tots!

Photo Credit: belleofthekitchen.com

Greek Cucumber Salad

This speedy salad is light and refreshing, and full of healthy ingredients. With minimal prep, it makes an easy side dish, and is even tastier made a little bit ahead.

Photo Credit: inthekitch.net

Grilled Broccoli

Just a few ingredients elevate humble broccoli to a headliner side dish! Use both broccoli AND broccolini ... or go with just one of them. Either way, the caramelization you get from grilling is not-to-be-missed!

Oven Roasted Carrots

Baby carrots are a kid-approved side dish (that adults love, too). This is a great weeknight family dinner choice for busy evenings, since it requires just 1 main ingredient and 2 minutes of hands-on time … plus a surprisingly scrumptious technique!

Spinach Salad with Apple, Cheddar and Smoked Almonds

A delightful combination of creamy-crunchy-smoky-sweet-tangy deliciousness. It offers enticing crunch to accompany a juicy hamburger, with smoked notes that are nice with grilled entrees. And the apple and cheddar flavors are terrific with beef. Seriously ... what's not to love here?!?

Photo Credit: www.thefoodblog.net

Rutabaga Fries

When you think of fries, you might not think of a rutabaga. But these slightly sweet, crispy, golden brown fries are a deliciously low-carb alternative to traditional french fries. This air fryer recipe includes alternate direction for a standard oven.

Even More Great Side Dish Ideas

• Check out our collection of summer-y Cookout Sides for a list of side dishes that pair well with burgers, as well as with hot dogs, steaks and chicken. (And if you’re grilling up hot dogs or sausages along with your burgers, take a peek at our collection of specific Hot Dog Sides.)

• If you’re serving up your favorite burgers at a star-spangled American holiday – maybe a July 4th potluck or a Memorial Day cookout – then you’ll want to check out all the ideas in our Memorial Day Food Recipes collection (lots of red, white and blue recipes)!

• Or take a peek at ALL our side dish recipe ideas!

See All Our Side Dish Recipes!

So, what’s it gonna be?

Are you going with a classic burger side dish, or with one of the more unique, unexpected sides? (Hmmmmm … decisions, decisions …)

The post 51 Best Sides for Burgers appeared first on Two Healthy Kitchens.

43 Best Sides for Hot Dogs

Shelley — Fri, 01 Jul 2022 18:56:34 +0000

~ Looking for the very best sides for hot dogs? Whether you need ideas for your next cookout party, or simply want a great addition to spiff up family hot dog night … we’ve got lots of terrific suggestions! ~

Americans sure do love a great hot dog! And I’m not just talking about baseball games or a 4th of July backyard bbq. Nope, hot dogs hit the grills alllllll summer long. And they’re a fast family dinner so many parents count on to get the kiddos fed in a hurry.

Bottom line: hot dogs are an easy meal that’s always a hit.

And, luckily, they’ve come a long way in terms of more nutritious options, too – with lots of nitrate-free, lower fat, turkey, and even vegan hot dog options showing up in grocery store deli cases. (I’m personally hooked on Lightlife Smart Dogs.)

Hot dogs have come a long way in how they’re served up these days, too.

Trendy food trucks have latched onto this American classic and taken them to all sorts of fusion-y, piled-high, who-knew-you-could-put-that-on-a-hot-dog places!

Suddenly, hot dogs are fun … and full of possibilities!

They certainly deserve a side dish or two that are worthy of being nestled alongside ’em! So, before you reach for a ho-hum bag of potato chips, try one of the easy sides below, instead.

All the traditional summer cookout classic sides are here … macaroni salad, coleslaw, fruit salad … you know the drill. Plus, there are fun, updated twists (hello, Avocado Fries and Cilantro Lime Slaw). Even a couple of special ones hand-picked for the kiddos, too!

Whichever you try first, they’re sure to make your hot dogs a little more exciting – the ideal sides to make an easy meal feel special!

Best Sides for Hot Dogs

Easy Hot Dog Chili

Photo Credit: quichemygrits.com

Mmmmm ... love chili dogs? Yeah, me too! Made without beans of any kind, this recipe is almost more at home on top of your hot dog than strictly as a side dish. Pile it on and layer it up!

Healthy No Mayo Coleslaw

Coleslaw is always a good side dish with hot dogs. (It's actually one of my favorite things to top my dogs with, too!) This super-popular version is the perfect middle ground between deli-style, creamy coleslaw and tangy vinegar slaws. It features a lightened-up salad dressing that needs just a few simple ingredients.

Hot Dog Onions

Photo Credit: www.thevegspace.co.uk

These beautifully soft, smoky and savory onions are easy to make but really memorable! Smoked paprika or chili powder, a squirt of dijon mustard, and a little brown sugar pack in the salty / savory / sweet flavor, and a slow cook time develops such a wonderfully soft and saucy texture!

Easy Italian Pasta Salad

This fabulous pasta salad has all the bold flavors you love. But the best part is that it's got a few sneaky, simple tweaks that make it a bit lighter and healthier, too. (But don't worry – nobody will notice!) For even more pasta salad recipes (including lots of really unusual, gotta-try-it ideas), check out our entire plant-based Pasta Salad Recipe Collection.

Quick-Pickled Red Onions

So irresistibly tangy! These speedy pickled onions are so great with hot dogs ... but you'll be glad to have extras in the fridge for topping tacos, hamburgers, or even hummus, too!

The BEST Crispy Oven Fries

Photo Credit: amycaseycooks.com

No need to stand over a pot of hot oil, frying potatoes to get delicious, crispy-crunchy fries. Amy promises these fries are seriously THE BEST! And so easy, since your oven does all the work. Want an air fryer version? Try these Air Fryer French Fries, too!

Quick Refrigerator Dill Pickles

Photo Credit: joyfilledeats.com

Gotta have dill pickle spears with your hot dogs! And they're easier to make at home than you might think. Simply slice some cucumbers, pour a flavorful brine over them, and let the vinegar do its magic.

Grilled Corn on the Cob

If you're grilling your main course, why not grill up your sides, too, and keep the kitchen nice and cool on a hot summer day? Grilling is such an easy option for cooking corn, and gives it a scrumptious roasty-toasty vibe. We've got helpful tips on our favorite method (HINT: no husks)!

Fresh Pineapple Relish

Photo Credit: www.anediblemosaic.com

Go Hawaiian-style with this unique relish! It's a great balance of sweet and tangy flavors, with a kick from jalapeños and an underlying teriyaki flavor profile. Pile it on top of your dog for tropical flair, but be sure to serve extra on the side with tortilla chips, too!

Healthy Onion Rings

Photo Credit: www.simplylowcal.com

These onion rings are baked in the oven, with absolutely no oil required. That means no greasy onion rings ... and also no guilt! But you still get all that crave-able, crispy texture that's so perfect with hot dogs!

Lightened-Up Classic Potato Salad

Photo Credit: www.healthyseasonalrecipes.com

This clever recipe has all the traditional flavors of a classic potato salad ... a zippy, creamy dressing, crunchy celery, and chopped hard-boiled eggs ... all tossed together with perfectly tender potatoes. But with some clever tweaks, it also has 150 fewer calories per serving!

Baked Carrot Chips

Photo Credit: plantbasedonabudget.com

These healthy, low-carb carrot chips are baked or air-fried with just a tiny bit of olive oil until they're crisp and lightly caramelized. That sweet, carrot flavor is so much more interesting than a store-bought bag of potato chips! With alternate directions to make carrot fries, as well.

Mexican Street Corn Salad

So many layers of flavor! This trendy twist on traditional Mexican elote is a great side dish to update hot dog night. Caramelized sweet corn is drizzled in a lightened-up mayo and sour cream sauce, all studded with the flavors of chipotle, cilantro, and lime juice, and sprinkled with savory cotija cheese. Easy but wonderful! (Psssst ... if you're a sweet corn fan, don't miss our whole collection of yummy Corn Salads.)

Chicago-Style Giardiniera

Photo Credit: www.chilipeppermadness.com

This famous, must-try condiment is so easy to make at home! Keep it stashed in the fridge for topping hot dogs, sausages or brats, as well as Italian beef sandwiches ... even pizza. With tips to tone down the nice little kick to a milder flavor if you prefer.

Easy Macaroni Salad

Photo Credit: kidtestedrecipes.com

A cookout and picnic classic that always goes perfectly with grilled hot dogs! This recipe is also a handy make-ahead or meal prep recipe that actually tastes better after sitting for a little while, and keeps well for 3-4 days.

Seasoned Sweet Potato Shoestring Fries with Cherry Lime Ketchup

Photo Credit: www.planted365.com

Crunchy on the outside and soft on the inside – just like you'd get in a restaurant! The optional Cherry Lime Ketchup is super simple to make, and adds a slightly unique flavor twist to the sweet potatoes. This recipe is intended for an air fryer, but if you'd prefer to use your oven, try these Easy Baked Sweet Potato Fries.

Old Fashioned Kidney Bean Salad

This addictively delicious side dish is an updated riff on the beloved Bean Salad recipe served at the iconic Nick Anthe’s restaurant for more than 30 years. It holds a very special place in my family's heart. Plus, with no cooking and just a bit of quick chopping, it’s also ultra-fast. (Like, 7 minutes FAST!)

Buffalo Chicken Pasta Salad

With so many different ways to offer up the "Buffalo Chicken" flavors everybody loves, why not incorporate them into an irresistible pasta salad? It's got all the crowd-pleasin' flavors of Buffalo Chicken Dip, with pillowy tortellini, cubes of cheddar cheese, and crunchy pops of carrots, celery, and red onion. Your taste buds vote YES!

Air Fryer Zucchini Fries

Photo Credit: recipesfromapantry.com

Totally crave-worthy, these zucchini fries are crusted with toasty parmesan cheese. Crisp and golden on the outside, yet moist and tender on the inside. Swap in panko for even more crunch, vary the seasonings in all sorts of interesting ways, and serve 'em up next to your favorite dips and hot dog condiments!

Cucumber Yogurt Salad

Photo Credit: www.mapleandmango.com

This refreshing, creamy cucumber salad is a lovely counterpoint to savory, salty hot dogs. It features classic tzatziki flavors, with crunchy cucumbers, creamy Greek yogurt, fresh dill, garlic, and lemon. A quick and easy side dish that is SO GOOD!

Mexican Pinto Beans

Photo Credit: debraklein.com

Super tasty, versatile, made with wholesome ingredients, and so very easy to make. You may never go back to canned beans again! The recipe includes directions for both stovetop and Instant Pot cooking.

Grape Salad with Cream Cheese-Vanilla Dressing

Fresh fruit salads are one of the best side dishes to round out your menu, since they offer a sweet, refreshing counterpoint to savory hot dogs. This Grape Salad is an updated version of the classic. It features a lighter, healthier vanilla-cream cheese dressing (yay – no guilt here!). But it’s still every bit as refreshingly sweet and delicious!

Air Fryer Potato Slices

Photo Credit: www.crumbtopbaking.com

Not quite a potato chip ... these are golden brown on the outside with crispy edges, but they're still delightfully soft and fluffy in the middle! The recipe is written with a delicious seasoning combination of basil, oregano, and garlic powder, but also has lots of great suggestions for changing it up, too. A delightfully healthier option than opening a store-bought bag of chips!

Broccoli Slaw Salad with Homemade Dressing

Photo Credit: flavorthemoments.com

This dish is a hybrid of broccoli slaw and broccoli salad, and is truly the best of both worlds. It's packed with a double dose of broccoli matchsticks and florets, plus crisp apple, chewy cranberries, and toasted almonds. It’s crunchy and flavorful, tossed in a creamy homemade coleslaw dressing.

Cajun Potatoes

Photo Credit: pinchandswirl.com

Spicy, salty, crispy potatoes that are ultra-creamy inside. All from just a few simple ingredients! This recipe uses an oven method: for an air fryer variation on these Cajun flavors, try Crispy Cajun Air Fryer Potato Wedges.

Tomato and Onion Salad with Peppers

This super EASY recipe gets an extra boost of flavor from vibrant, crunchy peppers. It’s a signature summer recipe from one of the very best cooks I’ve ever known – my Oma. And, it only takes 5 minutes to make! For more side salad recipes, check out our full line-up of Summer Salad recipes.

Crispy Baked Parmesan Asparagus Fries

Photo Credit: dancingthroughtherain.com

Didn't think of serving asparagus with your hot dogs? Think again! Turning this favorite vegetable into crunchy fries makes it a perfect, flavorful finger food to accompany your hot dogs. And looky there ... you even cleverly worked a green veggie into dinner! (Or for a grilled option, try this easy summer asparagus recipe.)

LOADED Baked Buffalo Cauliflower Wings

Such a fun side dish that deliciously, ingeniously adds loads of scrumptious veggies to the meal, while keeping the casual hot-doggy vibe going strong! This is piled sky-high with extra flavors, and takes just 5 minutes of prep work (with no messy batter)!

Homemade Sauerkraut

Photo Credit: champagne-tastes.com

If you love piling sauerkraut on hot dogs and brats (me, me, me!) then real, homemade kraut (not the canned stuff!) will be a total treat. For an unusual variation, also be sure to check out this Easy Spicy Golden Sauerkraut flavored with turmeric, red chili flakes, and black peppercorns.

Sweet Potato Salad with Chili-Lime Dressing

Photo Credit: gfreefoodie.com

This recipe is so easy to pull together, and it packs a TON of flavor. Serve warm, at room temperature, or chilled (great versatility if you're serving this at a cookout), and it can be assembled a day in advance.

Blistered Shishito Peppers

Shishitos are a popular option on restaurant menus these days, but they’re actually very, very easy to make at home. You basically need 1 ingredient and about 10 minutes – that’s it! Always a splashy, attention-grabbing dish, and a fun finger food to accompany your dogs. If you're looking for an upscale, trendy addition to your list of side dishes, this one's a must-try!

No-Cook Fresh Corn, Tomato and Avocado Salad

Ultra simple and incredibly fast … with absolutely no cooking needed! Delicious summer corn combines with sweet-tart cherry tomatoes and creamy avocado. So easy but absolutely crave-worthy, too! (Psssst ... alternately, try this quick salad that can also do double-duty as an appetizer Corn Salsa.)

"Fried" Avocado

Photo Credit: urbanfarmie.com

This crunchy-creamy-addictive recipe is inspired by Torchy's Tacos, the famed fried avocado star in Texas. Use either your oven or an air fryer – lots of great tips here, either way!

Berry Watermelon Salad with Lime and Mint

Photo Credit: wonkywonderful.com

If you're serving hot dogs at a cookout, this will be great alongside. It's fresh summer flavor ... all in one bowl! Juicy watermelon, blueberries, blackberries, and mint are tossed in a honey-lime dressing for a refreshing side dish to accompany those hot-off-the-grill, savory dogs!

Spicy Cilantro Lime Summer Slaw

Photo Credit: flavormosaic.com

This pretty slaw is cool and refreshing, with a slightly spicy kick. Versatile, too – it can do double-duty as both a side dish and a hot dog topping!

Air Fryer Turnip Fries

Photo Credit: www.crumbtopbaking.com

With a smoky, garlicky seasoning, you won’t be able to stop eating these unique alternatives to classic French fries! They’re coated in a simple seasoning and air fried until golden brown. Serve 'em with your hot dog ketchup, or with a chipotle dip to highlight the smoky vibes.

Crunchy Greek Cucumber Tomato Salad

Photo Credit: www.killingthyme.net

Cool and crisp, with an intriguing medley of both flavors and textures that are a nice counterpoint to meaty hot dogs. We're talkin' crisp cucumbers, juicy tomatoes, roasted red peppers, spicy red onions, pillowy mozzarella balls, and crunchy toasted walnuts ... all tossed together with a double-vinegar dressing.

Parmesan Roasted Broccoli Stalk Chips

These cute little mini chips have just a couple of ingredients and are really quick and easy. Totally munch-able ... they disappear in a flash every time I make them! Bonus: you get some really fun, random shapes, too – a lot of cute kid-allure to get your kiddos eating some veggies along with their hot dogs!

Crispy Baked Polenta Fries

Photo Credit: gatheringdreams.com

Transform plain polenta into uniquely delicious fries! They're made from scratch and baked to perfection with a crisp-golden surface and a rich, velvety center. Switch up the spices to flavor them any way you please ... and get dippin'!

Easy Grilled Veggie Skewers

Photo Credit: theforkedspoon.com

If you're firing up the grill for perfectly charred dogs, then this is an ideal grilled side dish! Skewered fresh vegetables are drizzled with tangy balsamic vinegar and brushed with a fresh garlic herb sauce. Mmmmmmm ... no wonder this recipe has nearly 5 stars on close to 400 reviews! And if you know what a stickler I am about cook times for shish kabobs, you know I approve of the smart move here: the types of veggies on these skewers cook evenly, thanks to their similar cooking time. Well played!

Corn Riblets with Smoky Dipping Sauce

Photo Credit: yuminthekitchen.com

Never heard of "Corn Riblets"? This cute recipe idea is basically just cobs of corn that've been quartered into smaller strips. They cook a little quicker than the traditional corn on the cob, and they're even easier to saturate with flavor. This recipe relies on smoked paprika, cumin, and garlic powder for bold flavors that pair perfectly with a super-fast, 3-ingredient, smoky dipping sauce!

Easy 5-Ingredient Gochujang Butternut Squash

Photo Credit: www.greedygirlgourmet.com

Gochujang is totally on-trend right now, making this unique side dish a perfect way to elevate humble hot dogs to an absolutely on-point meal. The thick, red gochujang chilli paste has a complex taste that's spicy, sweet and savory, all at the same time. It's the cornerstone of Korean dishes such as bibimbap and tteokbokki, and has become a darling of fusion recipes. Intrigued? Give this one a try!

Spinach Sweet Potato Tater Tots

Photo Credit: www.bucketlisttummy.com

Making those hot dogs specifically for young kiddos? Try this nutrient-dense recipe that's a great way to get some extra veggies into your little ones. Packed with iron, Vitamin A, Vitamin C and carbohydrates, with 2 serving of veggies!

Looking for Even More Hot Dog Sides?

• Check out our collection of summer-y Cookout Side Dishes. Lots of ideas that match well with hot dogs, as well as with burgers, steaks and chicken.

• If you’re serving up your hot dogs at a star-spangled American holiday – maybe a July 4th potluck or a Memorial Day cookout – then you’ll want to check out all the great side dish ideas in our Memorial Day Food Recipes collection (lots of red, white, and blue ideas)!

• Or take a peek at ALL our side dish recipe ideas!

See All Our Side Dish Recipes!

Your hot dogs will thank you!

The post 43 Best Sides for Hot Dogs appeared first on Two Healthy Kitchens.

15-Minute Pizza Sloppy Joes Recipe

Shelley — Thu, 21 Apr 2022 13:21:15 +0000

~ Pizza Sloppy Joes are a blissfully easy dinner your whole family will love! Filled with classic pizza flavors and two (yes … TWO!) layers of melty cheese. Plus, they’re ready in just 15 minutes. And you can even make them ahead for meal prep or freezer meals! ~

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.

Ingredient Tip: Leaner Meats

Notice that – instead of high-fat meat – we’re using really lean ground beef, as well as leaner turkey sausage and turkey pepperoni. They’re all pretty easy to find at the grocery store these days.

These leaner choices are a great way to get the hearty, meaty flavors you want in sloppy joes, but with fewer calories and fewer “bad” fats.

We usually use 96% lean ground beef, but even 90% or 93% lean is still a good choice for this recipe.

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.

Refrigerate it for weekly meal prep – You can completely prepare the sloppy joe mixture in the skillet, and then cool it down and refrigerate it. It’ll reheat beautifully for quick meals all week long. Just gently re-warm the amount you need, then spoon it onto a bun and top it with a slice of cheese. Italian sloppy joes in … what … maybe 1 minute flat?!? Ok … that’s awesome.

Wanna take your meal prep totally next-level?

Freeze your Pizza Sloppy Joes recipe – You can freeze an entire batch to thaw all at once, or portion out single servings into small zipper bags. Either way, it’s all ready to pull out and finish whenever you’re faced with a what’s-for-dinner emergency. (Hint: maybe make a double- or triple-batch while you’re at it. Dinner wizard strikes again – good job!)

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:

See More SIDE DISH Ideas!

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

FAQs At-a-Glance

Can I Use Ground Turkey for Sloppy Joes?

Sure! The flavor won’t be as “beefy” of course, but sloppy joes (especially recipes like these sloppy joes with Italian sausage and pepperoni) are so full of other flavors that the difference in meat flavors won’t be as obvious. One note of caution, though: Be sure to check the nutrition information on the packages. Surprisingly, ground turkey blends are not always lower in fat, calories, and cholesterol than very lean ground beef.

Should You Toast the Buns for Sloppy Joes?

Totally a matter of personal preference. I like soft buns for my ‘joes. But toasted buns do add an additional crunchy texture to the experience. And, that crunch layer can help just a little to keep your bun (especially the bun bottom) from sogging out as it comes in contact with the sloppy joe sauce. No wrong answer here … you do you!

Can You Make Sloppy Joes Ahead?

Yep! As I explained above, you can cook the sloppy joe meat mixture ahead of time, cool it down, and refrigerate it until you’re ready to heat up dinner.

Can You Freeze Sloppy Joes?

Sloppy joe meat freezes great! Thaw it safely in the fridge before re-warming, or gently reheat it directly from frozen.

What Are Other Names for Sloppy Joes?

I just thought this was fun! I came across some interesting articles about Sloppy Joe History and different sloppy joe names. And I found out that, depending on where you live, you might also know them as: loose meat sandwiches, slush burgers, yum yums, dynamite, yip yips, spoonburgers, tavern sandwiches … and (of course) Manwich. So, I guess we could rightfully call this sloppy joe recipe “Pizza Yum Yums,” which I just absolutely love!

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”! )

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

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 •

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

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.
Stir in pizza sauce and pepperoni, and continue cooking for about 3 minutes, stirring occasionally, until thoroughly combined and heated through.
Remove from heat and stir in 1/2 cup shredded mozzarella.
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

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

20+ March Madness Food Ideas

Shelley — Tue, 08 Mar 2022 20:38:44 +0000

(Perfect for ANY Basketball Party!)

~ With so many “Big Games” to watch, you’re gonna need plenty of March Madness food ideas! We’ve gotcha covered, whether you’re throwing a big party, or just watching a nail-biter on the couch all alone. (Psssst … we even found some great basketball party decoration ideas for ya, too!) ~

Yeah, We’re March Madness Fanatics

March Madness basketball has a special place in my family’s collective heart.

I think it’s mostly because, by March, our little Ohio family of four is desperate for anything exciting to break up the monotony of gray days and too-early darkness. Sure, spring is coming, but it’s not really HERE yet.

March Madness is the perfect thing to spice things up around the house. To add a bit of friendly competition to the dinner table chatter and give us an “event” where none existed before.

We each draw up our brackets, calling on a mixture of luck and superstition, and sometimes simply based on which school has the best mascot. (Or maybe the mascot thing is just me??)

And, as my kids started looking at colleges, the basketball tournament became a fun way to discover schools they didn’t know much about. In fact, listening to March Madness games actually got our road-weary carload through the hundreds of miles of roadtrip college visits during our infamous “World Tour of Colleges” one spring. Nothing to fill the endless miles of highway from one school to the next … like listening to some of those exact same schools battle it out on the basketball court!

Why March Madness Food Has Gotta Be a Little Different

But here’s the thing about March Madness and food.

We’re not talking about merely a couple of hours here. A quick game that can be fueled by some extra calories and maybe some extra beer, because hey … it’s just a couple hours, right?!?!

It’s not like the Super Bowl or a one-off tailgate party.

Nope. March Madness lasts and lasts.

If you have any hope of looking your swimsuit in the eye when summer rolls around, you simply CANNOT continually indulge in the basketball-decorated cupcakes your grocery store sets right at the entrance. I mean, maybe one night … for the REALLY big game. But not again and again and again.

You need a better plan … and we’re here to help!

We’ve got lots of munchie ideas that still feel fun, but are lighter and leaner, too. The kinds of noshes a self-respecting basketball fanatic can lean into, night after night.

From tiny nibbles … to nibbles that can act as a meal … these March Madness Food ideas will make game time a celebration you’ll feel great about tomorrow, too. I mean, if your bracket’s still intact tomorrow morning, anyway.

Pssssssst … Want Basketball Party Decorating Ideas, Too? I’ve Got Some Great Ones at the End of This Article!

Basketball Party Dip

This super-simple recipe is infinitely flexible. Kind of like a Mexican 7-layer dip … shaped like a basketball!

The exact ingredients and amounts are up to you, depending on what you like and how large your serving platter is.

Here’s the basic idea, which you can switch up any yummy way you please:

Step #1

Start by spreading Mexican bean dip or seasoned refried beans on a round platter.

In these photos, I used refried beans mixed with some salsa and a pinch of cumin, chili powder and kosher salt. But, again, you can switch this up in lots of scrumptious ways with your fave bean dip. (Pssssst … try using our Mexican Fiesta Black Bean Hummus Dip!)

You just want it to be thick enough that it’s not too runny, since it’s forming the base layer of your “basketball” here.

Step #2

Next, I added a layer of guacamole. You can actually add whatever Mexican layer your basketball-lovin’ heart desires, but I’m even more of a guacamole fan than a basketball fan, so I went the guac route.

If you’re feeling my guac vibes for this layer, you can get crazy with that, too: like, maybe stir in some minced onion, tomatoes, or cilantro for extra flavor and texture.

There are really no wrong moves … no penalties being called!

Step #3

Once you’re done building your layers, sprinkle your entire dip with finely shredded cheddar cheese.

You know I always recommend opting for reduced-fat (NOT fat-free) cheese to lighten things up, if you can find it.

And, for this basketball appetizer to look its best, I think FINELY shredded cheese works better than the thicker “standard” shredded.

Step #4

The final flourish that truly turns this dip into a basketball is topping it with little lines of very finely minced black olives.

If you can find pre-minced canned ones, that’ll save you some time. (I used Lindsay brand chopped black olives, which were actually very finely minced and perfect for this job.)

But regardless, the more finely the olives are minced, the easier it’ll be to make your lines look tidy.

And be sure to buy the canned Mexican- or pizza-style black olives. You don’t want Kalamatas for Mexican dip.

Serve it up with tortilla chips for a slam dunk every time!

Make-Ahead Tip

My dip kept (wrapped in plastic) in the fridge for three days after I photographed it (until the next basketball-watching event finally “rolled” around). That timing can vary, depending on what you’ve used in your layers, but in general, you should be able to make this appetizer at least a few hours ahead, if not a couple of days.

March Madness Party Sandwiches

This fast idea can work for virtually any sandwich, whatever fillings and sammy fixins you like.

And it’s great on both small, slider buns … or on larger, regular-sized buns.

I’ve seen more complicated ideas that involve coloring homemade, unbaked buns orange before baking them and adding lines to the basketball. But, since store-bought buns are already essentially basketball-colored, I find this shortcut strategy is much faster and easier! (But if you really want to bake up your own, check out the cute technique Beth at Hungry Happenings uses, which inspired my “cheater” shortcut version!)

Anyway, for my version, basically all you have to do is use food-safe black food coloring to draw lines on your buns. It takes a couple minutes!

I’ve tested both food-grade “edible ink” markers (like the one I used on the bun in the lower right corner of the photo above). And I’ve also tried using a paint brush and liquid black food coloring to paint the lines (which you see on all the other buns in the photo above).

Both strategies work well, but I find that using the paint brush creates darker, bolder lines than the edible marker.

Whichever you choose, start by making an “X” on your bun. Then add two half-ovals on either side, like this:

The buns should dry fairly quickly, in just two or three minutes, at most.

But, I’ve noticed that if you get meat juices and food residue on your fingertips (if you fill your sandwiches AFTER you draw on the basketball lines), that can potentially cause the black lines to smear a little. It’s easy to avoid, though: either fill your sandwiches before drawing/painting, or simply be a bit careful as you fill the buns later.

Resources & Safety Tips

This project has to be completely edible, so don’t use permanent markers or crafting paint markers, of course. Only food-safe, edible paints or markers. (These are the edible markers I ordered on Amazon.) If you go the paint route, definitely use a brand-new paintbrush, or one that you’ve used only for other food projects. You should be able to grab liquid black food coloring at most grocery stores, but I ordered my bottle of McCormick food coloring on Amazon, too.

DIY Pita Pizza Bar

Hummus is one of my go-to party foods. So easy and healthy, plus it lends itself to all sorts of creative party shapes. (Hummus Christmas Wreath, anyone?)

And, it’s easy to find orange-hued hummus flavors that are perfect for basketball parties! (Or, you can make your own – try our Sun-Dried Tomato Hummus recipe, which is super quick to whip up in about 5 minutes flat!)

From there, the rest is a snap!

Step #1

Spread a mini pita bread (preferably whole grain, of course, for that nutrition boost!) with your orange-y hummus.

Step #2

Sprinkle finely chopped Kalamata olives to make each basketball’s lines. (Basically like we did with the Mexican olives in the Layered Mexican Dip recipe above).

Ingredient Tip: Black Olives

For the Mediterranean vibe, you want to reach for Kalamatas, instead of canned Mexican or pizza olives.

BUT … some Kalamatas are much darker and blacker than others. At the grocery store, look over the brands and packages to find ones that are more of a blackish shade than a medium-brown.

Step #3

Set out bowls of other Greek- and Mediterranean-inspired toppings, like:

Cucumbers
Tomatoes
Minced red onion or sliced scallions
Crumbled feta

… and let everybody finish topping and assembling their own little Pita Pizzas any way they like!

Easy Hosting Tip

I’ll be honest …

Making the teeny lines on a whole bunch of these guys can get tedious. And, as someone who’s married to a certified olive-hater, I know that not everybody will be thrilled to see so many Kalamatas at the party.

The easy solution?

Only make up two or three of these with the basketball lines on ’em, just to set the scene. Beyond that … offer this as a DIY party bar! Set out a pile of pita bread so each person can spread and sprinkle and top em’ off to their heart’s content (with or without olives!).

Basketball Clemetines

Nature makes a perfect basketball replica (sans lines): clementines! All you have to do is add the artwork to turn that blank orange canvas into a whole bowlful of March Madness snacks!

This ideas was actually inspired by a bunch of my husband’s super-sporty ski buddies. They always stock their ski lodge with a giant pile of clementines, which my husband says disappear almost instantly.

Really???

Amidst the freely flowing beer and other ski snacks?? Clementines are what the guys all reach for??? Well, huh.

So ok, I figured if it works for hungry, beer-drinking ski dudes, it had potential for other sports parties, too.

And, well … yeah. Clementines are basically destined to be turned into basketballs.

So there ya go.

All you have to do is grab a Sharpie and draw two intersecting lines all the way around a clementine. Then add 2 long ovals along each side, like this:

Sharpie Marker “Tips”

Tip #1 – Since you’re not eating the peel and the Sharpie won’t soak all the way through, it’s ok to use Sharpies for this food project. Sharpies work much, much better than edible markers or painting with food color (like I did for making my basketball sandwich buns, above).

Tip #2 – A fresh, new, really wet marker works much better than a drier one (I tested several to see the difference).

Tip #3 – If you’re still having trouble getting your Sharpie to write well, it could be because your oranges are extra waxy. Try giving them a good wash with dish soap and water and drying them thoroughly. (I didn’t have any problem with this. But, after I thought of this clementine idea and tested it and shot all the pics, I was doing a little further research and realized that this is essentially the same premise as all those Clementine Jack-o’-Lanterns you see at Halloween … and some of the directions for making the jack-o’-lanterns mention the “wax problem.” )

Tip #4 – Ann at Fountain Avenue Kitchen also suggests that it’s easier to draw on clementines if they’re at room temperature and free of condensation. Again, I didn’t struggle with that problem in my own testing, but it could be a useful tip if you’re having trouble.

Tip #5 – Oh, and since Sharpie markers are permanent, I recommend protecting your work surface with plastic, wax paper, or parchment. You know, just in case.

The Sharpie should dry pretty quickly, in a couple minutes at most.

When you’re ready to peel them, though, the oils and juices from the citrus can make the lines blur onto your fingers a little. Just rinse your hands at the sink or have some wet wipes handy at game time. (I think it’s weird that not a single one of those popular clementine jack-o’-lantern articles I read mentioned this problem. But I wanted to be sure to give my own readers a heads-up! Another thought, if you’re gonna have lots of kiddos at the party and are worried about the mess: You can decorate just a few clementines for the festive party value, and offer ’round a bowlful of undecorated ones to actually eat.)

So many fun ideas to make your March Madness food all cute and basketball theme-y!

But not every single snack or appetizer has to shout “I’m a basketball”!

So many ways to change it up from one game to the next – or fill out a big party buffet table – with some of these great sports munchies …

Pssssst … and Don’t Forget to Hop to the End of This Article for Decorating Ideas, Too!

20+ "Bonus" March Madness Food Ideas

Healthy Buffalo Chicken Dip

The ultimate game day must-have snack ... cleverly made lighter (but don't worry ... nobody will notice)! Possibly even better? It takes just minutes, all in one dish! (We've got a slow cooker version, too. Check out our Crockpot Buffalo Chicken Dip if you'd like to keep your dip warmed in a little appetizer-sized slow cooker throughout a March Madness party.)

5-Minute Avocado Ranch Dip with Greek Yogurt

Can't decide between guacamole and ranch veggie dip? Now you don't have to!

21 Fantastic Air Fryer Chicken Wings Recipes (Healthier and So Darn Good!)

If it's game day, you're probably thinking wings, right? Your air fryer is the secret to making wings that are succulent inside, with the fantastic "fried" texture you crave on the outside ... but with so much less fat (and guilt) than regular wings! (No air fryer? No problem! Several of these recipes include adaptations for regular ovens, too!)

Photo Credit: theurbenlife.com

How to Make Air Fryer Tacos

These easy, adorably TINY tacos are super-fast and perfect for dipping!

Healthier Reuben Dip (Oven, Microwave or Crockpot)

This is the ULTIMATE food for simultaneously celebrating BOTH March Madness ... and St. Patrick's Day! Rich and creamy, with all the flavors of the beloved Reuben sandwich. Trust me, you won't want to save this just for March 17! (And may the "luck o' the Irish" be with you and your bracket!)

Reuben-Topped Irish Nachos

Wanna keep the full-on March vibes goin'? Irish Nachos are ready for action! I mean ... nachos and basketball are a match made in heaven, and these have all those scrumptious reuben-y flavors!

Photo Credit: evergreenkitchen.ca

Greek Yogurt Onion Dip with Crispy Shallots

Mmmmmmm ... onion dip. Total classic. This re-boot is studded with fresh chives and topped with crispy shallots and chili garlic oil. But so much healthier than those tubs of dip you might be tempted to grab at the grocery store. And hey hey ... it's almost as quick as store-bought, too ... this takes just 15 minutes to make!

Easy Pepperoni Bread

Another thing that's spot-on terrific for basketball watching? Yup ... pizza! And this is such a fun way to eat it!

5-Minute Pepperoni Pizza Quesadilla

Or, for super-fast pizza satisfaction, throw some of these quesadillas together. Hearty enough to be a meal (if your big game happens to land at mealtime), but you can cut 'em in smaller slices for yummy game time snackies, too.

Cheesy Oven-Baked Pizza Fries

One last pizza idea coming your way here. For real, though ... with so many creative (and healthier!) ways to cash in on pizza flavors, you sure don't need to get pepperoni pizza delivered just to feel like you're set for a basketball watch party!

Photo Credit: quichemygrits.com

Air Fryer Buffalo Chicken Meatballs

These zesty little appetizers can be served alone, or as sliders. Options ... options ...!

LOADED Baked Buffalo Cauliflower Wings

Feelin' trendy? Then ditch the meat for this superstar appetizer that seems to be headlining restaurant menus everywhere! This version is piled high with yummy toppings and only takes 5 minutes to prep (with no messy batter). A great option if you're watching the game with vegetarians, too!

Blistered Shishito Peppers Recipe

And speaking of trendy ... shishitos have actually got buffalo cauliflower beat in that department. And for good reason! They're surprisingly delicious and super easy to make. Plus, they're extra fun because of the "pepper roulette" thing (which I explain in more detail in the post). But basically, if you're betting on the March Madness games, why not bet on a pepper surprise, too?!?!?

Photo Credit: www.myprettybrownfit.com

Baked Parsnip Chips

Just want some crispy-crunchy chips? Give that bag of Lay's a serious upgrade with oven-baked (or air fried) parsnip chips! Way less fat ... plus some great parsnip nutrition as an added bonus. And, be sure not to miss the fun ideas to change up the seasoning flavors!

Microwave Popcorn

So much healthier than those "movie theater" versions of microwave popcorn! And you can take your popcorn totally next-level with all sorts of deliciously alluring Popcorn Toppings and Seasonings.

"Cowboy Caviar" with Corn, Edamame and Quinoa

Cowboy Caviar is always a hit at sports parties. (Or ... well ... really ANY party for that matter!) What makes this unique version a true standout is the addictive lemon-dijon soy sauce dressing. If your game day repertoire always includes a big bowl of Cowboy Caviar snuggled amidst tortilla chips, this memorable recipe is a March Madness must-try!

Baked Spiral "Hawaiian Roll" Sliders

These creative sliders are baked up in a big 9x13" pan, so they're a great nosh for larger parties. They also reheat beautifully, so you can pull out a few for basketball action all week long, whenever you want to plop in front of the TV and see how your bracket's holding up. Pick from 3 different flavor combos (or make a few of each, like we always do)!

Healthy Sugared-Vanilla Yogurt Fruit Dip

Craving a sweet snack? Stir together this ultra-fast fruit dip and serve it up alongside whatever fruit you happen to have on hand. Another idea: our Peanut Butter Silk Pie Dip is unbeatable with crisp, juicy apple slices. Try one ... or BOTH!

Need Even MORE March Madness Snack Inspiration?

We’ve got lots more ideas for you in our super-popular collection of Easy Party Food Appetizers.

Or maybe even grab a little “sporty” inspiration from our line-up of Super Bowl Snacks.

Because every game is a new munching opportunity, right?!?

March Madness Basketball Party Decorations

When I was doing research for this article, I came across so many ingenious little tips and party decoration ideas.

Going all-out for a HUGE Final Four party? Or maybe you’re hosting a basketball birthday party? Well, here are a few fantastic (non-food) ideas to make the day extra-special:

Lots of adorable ideas for basketball party decorations in this cute article! I was so inspired, just scrolling through all the photos.

And check out the two clever DIY Basketball Party ideas from Dawn at Cutefetti. She brilliantly turns an orange, mesh safety vest into basketball drink cups. And she figured out a budget-friendly way to use a basketball net and a couple simple party supplies to create an elevated server. It’s great for adding height to some of the items on your party buffet, to make your tablescape more interesting. Smart!

And, of course, you can go down a massive party-decorating rabbit hole on Amazon! Here are just a few game day ideas that would be perfect for NBA parties, March Madness, and birthday parties alike (heads-up that these are Affiliate Links, which you can read more about in my Disclosure Statement)…

Basketball Paper Party Lanterns:

Basketball Pennant Banner:

Basketball LED String Lights:

Whew! So there you have it, friends! So many ideas!

From basketball-shaped March Madness food, to guilt-free party nibbles to get you through every exciting moment. PLUS winning decorations for the most ultimate basketball party ever!

No matter how your bracket does this year, or which Cinderella team steals the show … this is definitely shaping up to be your best March Madness ever!

Goooooooo (insert name of your fave team HERE)!!!!

PIN THIS FOR LATER!

The post 20+ March Madness Food Ideas appeared first on Two Healthy Kitchens.

Healthy Buffalo Chicken Dip

Shelley — Thu, 24 Feb 2022 17:22:02 +0000

~ This Healthy Buffalo Chicken Dip slashes unwanted fat and calories. But don’t worry … nobody will even notice! This clever recipe re-boot has all the cheese-y, gooey, buffalo-y flavor that makes the iconic dip an absolute MUST at practically any kind of party. Even better? It’s super fast to cook … in only one dish! ~

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

You know how some people are – guaranteed – the life of every party? Those party animals that make any gathering instantly better?

This dip is that kind of party animal.

A guaranteed hit that no party is quite complete without.

Especially tailgates and sports parties. I mean, it’s practically against the rules to watch football without Buffalo Chicken Dip! (No really … it might actually be buried somewhere in the rulebook, like maybe Official Football Rule #359f. Although, don’t quote me on that.)

But what if that “must-invite” party animal was actually super-easy to hang out with, and didn’t make you feel huge amounts of regret later?

Even better, right?!?

Psssst … Want to Make a Slow Cooker Version of This Dip? Check out our Crockpot Buffalo Chicken Dip recipe, which you can make in an appetizer-sized slow cooker to keep warm at parties.

Why You’ll Love This Easy, HEALTHY Buffalo Chicken Dip!

So you want all that delicious, classic Buffalo Chicken Dip flavor.

But … you also want it to be quick and simple to make (hello, last-minute party invites!). And you want to avoid regret, regret, regret after you over-indulge in too many fats and calories.

Then this is the recipe for you!

Tastes Like the Classic

This Healthy Buffalo Chicken Dip still tastes like that appetizer recipe everybody loves! Trust me: nobody is gonna notice you tweaked it to make it a little more healthy. It’s:

Creamy and spicy, with really bold buffalo flavor.
Plus some ranch-y vibes, and gooey cheddar.
With tender chunks of white-meat chicken.
And little pops of savory onion and cooling, refreshing celery (always need celery with buffalo sauce, right?!?).

Yes, friends. There’s a reason why every self-respecting party needs this party animal. It’s so darn great, and nobody ever gets tired of having it around!

Plus, it’s …

Super Easy to Make!

Yep. Even better. This appetizer dip is super, super easy to make.

√ We’re talking pre-cooked chicken (maybe grab a rotisserie chicken as you dash through the grocery store).

√ And you’re gonna mix everything together in the very same dish you’ll be serving the dip in. Woohoo … only one dish to clean later!

√ Pop it in the microwave for a couple minutes, and *presto* instant party!

Whether you’ve got a big crowd for Super Bowl Sunday, or you’re just trying to make family movie night extra special … this dip is ready for anything. (True party animals always are!)

And Hey Hey … with Healthy Upgrades for Guilt-Free Noshing!

We’ve got a lot of “buffalo” recipes here on our site (like sandwiches, nachos, pasta salad, and even buffalo cauliflower), so we have plenty of practice with lightening up those beloved flavors in a way that nobody can detect.

With all that in mind, it was pretty easy to update the recipe, and secretly slash the calories and fat of “typical” Buffalo Chicken Dip.

Traditional, old-school versions are usually bogged down with full-fat cream cheese, full-fat cheddar, and full-fat ranch dressing. Some recipes also involve sautéing the veggies in butter. It adds up to a wallop of calories and unwelcome fats (including those saturated fats nobody wants on their guest list).

But, with our Healthy Buffalo Chicken Dip, you still get all the great flavors, but you can actually feel good serving this appetizer to people you care about.

And, like I keep telling ya, nobody is gonna suspect a thing. Trust me!

Here’s how we updated and upgraded those bogged-down, old-fashioned versions:

• Update #1 – We used reduced-fat cheddar and cream cheese. Not fat-free, which can introduce some oddball ingredients. Just reduced-fat, which notably decreases the fat (including saturated fat) and calories without sacrificing flavor or introducing a bunch of strange additives.

Ingredient Tip: Cream Cheese

What’s marketed in America as “reduced-fat cream cheese” is actually called Neufchâtel cheese (you’ll usually see that fancy-schmancy name printed in tiny letters on the packaging). You can read more about what Neufchâtel is HERE. But the main takeaway is that Neufchâtel tastes so much like full-fat cream cheese that nobody will ever, ever notice the difference. I totally pinky swear. But, you’ll save on calories, saturated fat and cholesterol compared to using “regular” full-fat cream cheese. Brilliant!

• Update #2 – And, we simply used a bit less of the high-fat, high-calorie ingredients (especially the cream cheese) than what many other recipes call for. Our version isn’t so runny and gloppy as many other, older recipes. All those creamy ingredients are still a scrumptious backdrop for our updated dip, but they don’t completely overwhelm the chicken. I mean, we’re making a Buffalo Chicken Dip, right? Not a buffalo cheese-goo dip!

• Update #3 – We also ditched the butter … and the entire prep step of sautéing the veggies. We actually didn’t like sautéing the veggies first, anyway. As I’ll talk about more in a sec, we prefer to add raw onion and celery close to the end of the cooking time, so they’re a little crunchier and more texturally interesting. Buh-bye, butter!

• Update #4 – We use a Greek-yogurt-based ranch dressing, instead of that regular, bottled brand of full-fat ranch (ahem … you know the one). After doing our own taste tests, we prefer Bolthouse Farms brand Classic Ranch from among the Greek yogurt ranch dressings at our local store – but choose whichever healthier, lower-fat ranch dressing you prefer.

Ready to Whip Up Some {Secretly Healthy} Buffalo Chicken Dip?

Sure you are! And like I keep saying, it’s so, so EASY!

Start by shredding your chicken and chopping your onion and celery.

Ingredient Tip: Rotisserie Chicken

We usually reach for rotisserie chicken as a shortcut for this appetizer dip. (If you hang around this site much, you know that we have oodles of “cheater” Rotisserie Chicken Recipes – it’s one of our favorite time-saving strategies!) You can also use other leftover chicken breast you have on hand. Maybe plan to cook extra chicken at dinner the night before, and you’ll have chicken ready, on deck, for this appetizer dip!

Step #1

Mix your pre-cooked chicken, the cheddar cheese and cream cheese, the ranch dressing, and the hot sauce together in a medium-sized bowl.

Pro Tip: Save on Dishes!

No need to dirty an extra bowl! If you’d like, you can mix up your Buffalo Dip ingredients directly in the serving dish.

As I’ll explain in a moment, you can optionally add the celery and onion at this point, too, but we like to wait to add them at the end – after cooking.

Step #2

Microwave the dip (on full power) for 1 minute. Give it a good, thorough stir.

At this point, it’ll be a little warm and melty, but not quite at that hot, dippable consistency you’re looking for … yet!

Step #3

Then, pop it back in the microwave for about another 1 1/2 minutes, until the cheddar cheese is fully melted and the dip is hot. (The exact timing can vary slightly based on the wattage of your microwave).

Mmmmmmmmm yesssssss … this is the piping hot, gooey, dippy, party-worthy texture you’re shooting for!

Step #4

Before you serve it up, though, stir your fully cooked dip again, just to make sure everything is smoothly incorporated.

Then stir in the chopped celery and onion.

As I mentioned earlier, we prefer to add the veggies in at the end, so they’re still crunchy.

We definitely think it adds great texture to the dip, so you’ve got a much more interesting contrast between the creamy ingredients, the chewy chicken … and those crisp veggies.

But if you prefer, for a smoother consistency that’s more similar to those “old-school” Buffalo Chicken Dip recipes, you can add the celery and onion with all the other ingredients at the beginning, before heating your dip up.

Pro Tip: Garnishing Your Dip

If you want to add a pop of pretty color to your Buffalo Chicken Dip, I suggest garnishing the top with a few thinly sliced green onions. They fit better with the flavors of this dip recipe than other garnishes like cilantro or parsley. But the green onions are totally optional – your dip will be just as yummy without them!

FAQs At-a-Glance

What Is Buffalo Chicken Dip Made Of?

Buffalo Chicken Dip starts with a creamy base, usually of cream cheese mixed with melty cheddar. It often also includes ranch dressing or at least some ranch-inspired seasonings. It also features chunks or shreds of chicken and a “buffalo wing” hot sauce (typically Frank’s RedHot Original Cayenne Pepper Sauce). Depending on the recipe, chopped celery and onions may also be included, sometimes after being sautéed until soft. Our version is a nod to all those classic vibes, but with healthy and textural upgrades.

What Goes with Buffalo Chicken Dip?

1) Tortilla chips are great, but it’s usually best to make sure they’re thick enough not to break when you dip them.
2) Crackers work well, too. (And of course, we always recommend whole grain varieties for great texture, plus a boost of flavor and nutrition.)
3) Celery sticks and carrot sticks are also good, healthy options (and quintessential party friends when you’re eating buffalo-anything).
4) Slice bell peppers or mini bells are delicious, too!

How Do You Make Buffalo Chicken Dip Less Spicy?

The best way to adjust the heat in your dip is to add less hot sauce to make it milder (or, conversely, more hot sauce for extra kick). You can also try adding a little additional cream cheese or ranch dressing to mellow out the heat in your dip if you think it’s too spicy.

What Chicken Is Best for Buffalo Dip?

White breast meat is best. You can purchase a cooked rotisserie chicken or cook your own chicken breasts. In a pinch, you can also try a very good-quality, canned white-meat chicken.

Can You Double This Recipe?

Definitely! Sounds like you’re planning a big party … FUN!! Just note that the cook times will need to be increased a little if you’re making a double (or triple) batch.

How Do You Make This Buffalo Chicken Dip in the Crockpot?

We’ve got easy directions to adapt this recipe for your slow cooker. Check out our Crockpot Buffalo Chicken Dip for specific directions, including how you can prep it ahead and then keep it warm in an appetizer-sized crockpot all throughout a party, PLUS yummy tips on what to do with leftover Buffalo Dip!

When was the last time you spent some quality time with a TRUE party animal, and didn’t feel huge regret the next day?!?

This Healthy Buffalo Chicken Dip is so easy to party with … and no regrets here, friends!

Party on!

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Healthy Buffalo Chicken Dip

Yield: 2 1/2 cups

Prep Time: 7 minutes

Total Time: 7 minutes

Our Healthy Buffalo Chicken Dip leverages easy swaps to slash fat and calories (but nobody will even notice the updates)! Plus, it's so fast and easy ... in just one dish!

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

Ingredients

1 1/3 cups shredded boneless, skinless chicken breast (we use rotisserie chicken; see note)
1 cup reduced-fat, shredded cheddar cheese
4 ounces reduced-fat cream cheese (Neufchâtel cheese)
6 tablespoons Greek yogurt-based ranch dressing (see note)
1/4 cup Frank's RedHot Original Cayenne Pepper Sauce (see note)
1/2 cup diced celery
1/4 cup diced sweet onion
optional for garnish: thinly sliced green onions

Instructions

Mix the chicken, cheddar cheese, cream cheese, ranch, and hot sauce together in a medium-sized bowl. (You can do this directly in the serving dish.)
Microwave (on full power) for 1 minute. Stir.
Microwave again for about 1 1/2 minutes more, until the cheddar cheese is fully melted and the dip is hot (the exact timing can vary slightly based on the wattage of your microwave).
Before serving, stir the hot dip again to make sure everything is smoothly incorporated, and then stir in the celery and onion. (We prefer to stir the celery and onion in at the end, so they're still crunchy, but if you prefer, you can add them with all the other ingredients at the beginning, for a smoother consistency.)
Serve immediately, garnished with a few thinly sliced green onions, if desired.

Notes

Chicken: We always use rotisserie chicken breast for this recipe. It's a quick, easy option. But, nearly any boneless, skinless chicken breasts will also work well here, as long as they’re not seasoned with spices or marinades that compete with the other flavors in this recipe. If you prefer, you can simply plan on cooking a couple of extra chicken breasts whenever you’re making chicken, so you'll have extra cooked chicken for this recipe without any extra work.

Ranch dressing: To slash fat and calories, we use a reduced-fat, yogurt-based dressing (typically found in your grocery store's refrigerated section, sometimes near the salad greens, not in the regular salad dressing aisle). After testing several brands, we like the flavor of Bolthouse Farms Classic Ranch the best. If you can't find that specific brand, choose the healthiest you can find (that also tastes great).

Hot sauce: We like to use 1/4 cup of Frank's "Original" for this recipe. That amount creates a bold, pleasantly spicy "buffalo wing" flavor. However, you can adjust that amount to taste, depending on exactly how kicky you want your dip to be.

Make-ahead steps: You can mix up the chicken, cheddar cheese, cream cheese, ranch, and hot sauce earlier in the day or a day before. You can also dice the onions and celery and store them in separate baggies. Refrigerate everything until proceeding with the recipe.

Slow cooker option: If you'd like to make this recipe in an appetizer-sized slow cooker to keep warm throughout a party, refer to our Crockpot Buffalo Chicken Dip for specific directions and tips.

Nutrition Information:

Yield: 20 servings Serving Size: 2 tablespoons dip
Amount Per Serving: Calories: 62Total Fat: 4gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 18mgSodium: 156mgCarbohydrates: 1gFiber: 0gSugar: 1gProtein: 5g

The post Healthy Buffalo Chicken Dip appeared first on Two Healthy Kitchens.

Instant Pot Chicken Tacos

Shelley — Thu, 04 Nov 2021 12:33:21 +0000

~ Just 3 ingredients! These yummy, ultra-easy Instant Pot Chicken Tacos require very little hands-on time and can even be made ahead. Plus, you can use either fresh or frozen chicken (with no thawing). Let your pressure cooker do the work for you, and serve up an infinitely customizable dinner your whole family will love! ~

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.

Pro Tip: How Much Water (And What Type of Salsa)

Instant Pots need enough liquid (typically around 1/2 – 1 cup total), in order to properly come to pressure. Your salsa already has some liquid in it, but adding a little extra water, in addition to the liquid in the salsa, is important to ensure there’s enough total liquid to properly build pressure.

So, the exact amount of water you’ll want to 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 salsa brands, I recommend using 2 tablespoons of water.

If you aren’t sure how much water to use, I’d say go with 2 tablespoons the first time you make this recipe. (You can always use a slotted spoon to scoop out the chicken and sauce, so that a little of the liquid is left behind in the pot after cooking.)

I don’t recommend making these Instant Pot Shredded Chicken Tacos with “thick and chunky” style salsas, because you have to add too much water to them.

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.

Adjusting the Cooking Time for Frozen Chicken

If you have chicken breasts waiting in the freezer, there’s no need to thaw them before cooking this recipe.

Simply place the individual, frozen chicken breasts in the pressure cooker and increase the cook time to 20 minutes (instead of the 15 minutes you use for fresh chicken). Easy!

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.

Pro Tip: How Saucy Do You Want Your Shredded Taco Chicken?

You don’t have to stir ALLLL of the cooking liquid back into the shredded chicken. You can use a slotted spoon to scoop up the flavorful and thicker parts of the sauce, if you’d like to leave some of the moisture behind.

Personally, I usually use all (or almost all) of the cooking liquid, but that’s entirely up to you. Feel free to adjust the moistness of your taco chicken to taste.

Just be sure to incorporate most of the flavorful bits of salsa into the chicken so it actually tastes like taco chicken … and not just plain ol’ shredded chicken.

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.)

FAQs At-a-Glance

Can I Change Up the Spicy-Heat Level?

Sure! It’s easy to scale from mild to spicy, based on the salsa you choose. And as I mentioned above, the flavor of the salsa is really important in this recipe. So be sure to choose a salsa you love – it truly does make a difference. My absolute favorite store-bought salsa brand is Herdez, and I always go with mild since it’s the most versatile. I figure the heat-lovers in my family can spice things up with hot sauce if they want. But, you can definitely choose to use a hot salsa if you want your shredded chicken tacos to have more of a kick.

What If My Chicken Taco Meat Seems Too Wet?

Depending on how much water you added and how watery your brand of salsa is, you may not want to stir ALLLL of the cooking liquid back into your chicken after shredding. If you’d like, you can use a slotted spoon to scoop up the thicker bits of salsa and some of the flavorful cooking liquid, adjusting the moistness of your shredded chicken by leaving a little of the cooking liquid behind. As a note, I typically use all – or nearly all – of my cooking liquid. But feel free to adjust that to your preferences.

Can You Refrigerate the Shredded Chicken and Make It Ahead for Meal Prep?

As I mentioned above, the chicken refrigerates well. Great for meal prepping! Keep it in the fridge in an airtight container for quick dinners on busy nights all week long, or even for fast, yummy lunches.

Can You Freeze the Shredded Taco Chicken?

And again, this chicken also even freezes well. If you want, rather than freezing a full recipe all together, you can portion out individual servings into small freezer bags, so you can grab just a single-portion at a time. I recommend defrosting overnight in the fridge and then gently rewarming it when you’re ready to eat.

Is It Good Cold?

Believe it or not … yes! At least, my husband and I sure think so. For example, when I use the shredded chicken to make a taco salad, sometimes I heat it up a little, but I actually often spoon it right onto the salad, still chilled.

Can I Use Frozen Chicken in the Instant Pot?

Yes! It’s safe to cook frozen chicken in electric pressure cookers, and it also works really well! As discussed in the article above, if you’d like to use frozen chicken for these chicken tacos, there’s no need to thaw it first. You can put the frozen chicken right into the pressure cooker, still frozen, and simply add a little longer to the cook time. For this specific taco recipe, you need to add 5 additional minutes. There’s no other change needed to the recipe. So simple! Note that I recommend using chicken breasts that are individually frozen, and not frozen in one large chunk. If they aren’t frozen individually, they may need even more cooking time and may not cook very evenly. In that case, it’s best to safely thaw them first.

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

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

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

Cook Time 20

Total Time 25

Servings ½ cups chicken

Calories 152

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

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

Blistered Shishito Peppers Recipe

Shelley — Thu, 16 Sep 2021 12:23:33 +0000

~ Blistered Shishito Peppers are a headliner on restaurant appetizer menus these days, but they’re actually super easy to make at home! You basically need 1 ingredient and about 10 minutes – that’s it! Always a splashy, attention-grabbing appetizer … and great as a side dish, too. ~

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

Wanna up your veggie game? Feel all trendy and on-point (awwww … look at you, trendsetter!), while also serving up something you can feel great about?

Two words: shishito peppers

They’re showing up on restaurant menus everywhere, and for great reason: they’re fun to eat and shockingly, addictively delicious!

Plus:

• They’re crazy-simple to make, nearly impossible to mess up.

• They basically require just one ingredient: peppers! (Plus a little oil and salt, which nobody really counts, anyway.)

• And, they’re ready in about 10 minutes flat.

They’re a no-brainer appetizer or even a unique veggie side dish.

Keep a bag of peppers on hand in the crisper (they last great for usually a week or more) … and you can whip up a batch of blistered shishito peppers at a moment’s notice. (And everyone will be so impressed with your edgy, restaurant-style cooking)!

Oh … and the extra-fun part about shishito peppers is that they’re kind of like a culinary game of Russian roulette! Here’s what I mean …

Are Shishito Peppers Hot?

These guys definitely look like they could be a bit spicy, but in general they’re actually pleasantly mild and flavorful. (Most of the time!)

As the website PepperScale explains, shishitos typically have a Scoville rating of only 50 – 200 SHU, which means they’re really not noticeably hotter than a regular bell pepper. And they’re far, far less spicy than the jalapeños so many people love.

But here’s the fun little catch that actually makes them a terrific ice breaker for an appetizer party: about 1 shishito out of every 10-20 is surprisingly somewhat hotter than the rest.

You might nibble your way through an entire batch and not score a kicky one. Or … it could be the very first one that your shishito-newbie friend grabs from the platter.

There’s absolutely no way to know.

Now before you panic, it’s important to understand that when I say “hotter,” we’re still not talking blisteringly hot. Allegedly, the “hot” shishito peppers still aren’t technically even as hot as a jalapeño. But it’s still a surprising little pop of heat, whenever you do happen to be the “lucky winner”!

No matter how many times I serve these, it never fails to be a great topic of conversation whenever somebody “scores” a “hot” one!

Great party food, for sure!

How to Cook Shishito Peppers

Just like with most any other pepper, you can grill shishitos, roast them in the oven (like I do with my Blistered Green Beans recipe), even cook them in an air fryer … there are lots of options.

But, I love the speed and ease of simply blistering them in a skillet on a stove (kind of like what I do with the bell peppers in my Lightning Ravioli recipe).

No need to fire up the oven or grill. Easy as can be.

And, unlike when I roast bell peppers in the oven at high heat, so they still have a bit of firmness, I prefer a lower, medium-level cooking temp with shishitos because I want them to be both blistered outside but also really tender inside.

Step #1

Heat a little extra virgin olive oil in a skillet over medium heat.

I normally reach for my favorite nonstick skillet for this recipe, although I’ve also tested it successfully in a regular, heavy, full-clad stainless steel skillet.

Most importantly, I recommend not overcrowding the pan to the point where your peppers are piled on top of each other. You want each of your peppers to have plenty of room to get a great sear.

Cook your peppers whole. Don’t remove the stems or core them – just dump them right into your skillet. (See how super-easy this is?!?!?)

Toss the peppers (and a little salt) really, really well with the oil so the shishitos are completely coated in hot oil.

Pro Tip: It doesn’t take much oil for this to happen, but getting a complete coating of oil on each shishito is key to getting a great sear on your peppers.

Step #2

Cook the shishito peppers for about 9-10 minutes, until they’re blistered and seared to your liking. (We like ours to be mostly soft and quite tender.)

Stir them frequently to be sure they blister all over.

You’ll hear them popping and sizzling merrily as they cook. They’ll also begin to change from the vibrant, bright green of raw peppers to a more translucent yellow-green. That’s a cue that they’re nearly ready.

And, as the steam builds up inside each pepper toward the end of cooking, you might notice some of them puffing up right before the moment when they collapse into a beautifully tender, blistered finish. Once most of them appear to have collapsed, that’s another handy cue that they’re probably done to perfection (again … if you like them soft and tender like I do).

Step #3

Toss the finished peppers with another 1/8 teaspoon of kosher salt and serve ’em up immediately!

Mmmmmmm … so yummy! Gosh, I love these!

How to Serve Your Blistered Shishito Peppers

I like to offer these peppers on a cute serving platter with a little bowl alongside for people to discard the pepper stems as they munch their way through the pile of shishitos.

And, honestly, I never bother with sauces or other condiments. This simple shishito pepper recipe is so darn flavorful just as it is – we don’t feel like we need anything else to finish it off.

If you wanna play around with options, though, you could start with just a squeeze of lime or a drizzle of soy sauce.

Of course, if you wanna get a little more complicated, you can offer your favorite Asian-style dipping sauce or dressing alongside.

To build a meal around these yummy peppers, try serving them as either an appetizer or side with Asian-inspired mains like:

So, so good … no matter how you serve ’em! (Can you tell I’m totally in love with these?!?!)

FAQs At-a-Glance

Are Shishito Peppers Hot?

Mostly not at all. They’re sweet and tangy and far milder than common jalapeños. EXCEPT … one pepper out of every 10-20 is noticeably a bit spicier. Not HOT exactly, but definitely hotter than the rest – a bit like a fun game of veggie roulette!

Are Shishito Peppers Japanese?

Yep! Shishito Peppers originally hail from Japan (and, as PepperScale explains, may have roots leading back to the Spanish Padrón pepper). But these days, they’re common on restaurant menus across America, and are becoming more and more easy to find in supermarkets nearly year-round, as well.

Do You Remove the Stems and Seeds from Shishito Peppers?

Nope! Typically, you’ll see shishito peppers prepared whole (as I do in this recipe).

You don’t need to remove the stems for cooking.

The stems are actually like perfect little handles for picking up the peppers – and you can simply discard them (like you would the tail on a cocktail shrimp) after eating the rest of the pepper, including the seeds.

Should Blistered Shishito Peppers Still Be Firm, or Are They Soft?

Although some shishito pepper recipes suggest cooking them only to a point where they’re still somewhat firm, we prefer ours a bit softer. Not mushy, of course – but a little more tender and silky. By cooking shishitos on the stovetop as I do in my version, you can easily control this – simply keep an eye on your peppers as you stir them, and add or subtract a couple of minutes from the cook time so they’re precisely how you like them.

This shishito pepper recipe is deliciously on-trend … and couldn’t be easier to make!

Keep some raw shishitos in your fridge at all times, and you can whip up a beautifully simple, surprisingly addictive, ready-to-impress dish in mere moments!

And pssssst … did you win “Pepper Roulette”????

Love the Recipe? • Were My Tips Helpful?

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Please leave a star-rating in the recipe card below – I truly appreciate all your wonderful feedback!

Blistered Shishito Peppers

Yield: 1/2 pound

Prep Time: 1 minute

Cook Time: 9 minutes

Total Time: 10 minutes

Blistered Shishito Peppers are a restaurant superstar, but are actually VERY easy to make at home. Surprisingly addictive, and terrific as either an appetizer or side dish!

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

Ingredients

1 1/2 teaspoons extra virgin olive oil
8 ounces shishito peppers
1/4 teaspoon coarse kosher salt, divided

Instructions

Heat oil in a nonstick skillet over medium heat. Add peppers whole (do not remove stems or seeds), and toss to coat completely in hot oil. Sprinkle with 1/8 teaspoon salt.
Cook peppers, stirring frequently to be sure peppers are seared and blistered all over, for 9-10 minutes (or until peppers are done to your liking). You will see the peppers change from a rich, bright green to a more yellow-ish green and may notice some of them puff up with internal pressure before they deflate and are beautifully tender.
Toss with the remaining 1/8 teaspoon salt (or to taste), and serve immediately.

Nutrition Information:

Yield: 4 servings Serving Size: 1/4 recipe
Amount Per Serving: Calories: 31Total Fat: 2gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 80mgCarbohydrates: 4gFiber: 1gSugar: 1gProtein: 1g

The post Blistered Shishito Peppers Recipe appeared first on Two Healthy Kitchens.

Super Bowl & Tailgate Archives - Two Healthy Kitchens

55 Unique Tacos: Recipe Ideas to Level-Up Taco Night!

Seriously ALL Kinds of Crazy Unique Taco Ideas!

Different Tacos for Practically Every Occasion!

More Taco-Inspired Ideas to Rock Your World

Easy Taco Soup with Ranch

Why You’ll Love This Taco Soup

The Fun {Not-So-Secret} Addition

Choosing the Right Ranch Dressing

Option #1

Option #2

Option #3

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

How to Make Your Taco Soup with Ranch

Ingredient Prep

Step #1

Step #2

Step #3

How to Make Your Soup Spicier

How to Serve Your Fabulously Easy Taco Soup

Tortilla Chips

Toppings

Side Dishes

FAQs At-a-Glance

Ingredients

Instructions

Notes

Nutrition Information:

Did You Make This Recipe?

Layered Pesto Appetizer Dip

What Everyone at the Party Will LOVE About This Easy Appetizer

How to Make Your To-Die-For Pesto Appetizer Dip

Ingredient Prep

Step #1

Step #2

Step #3

Step #4

What to Serve with Your Pesto Appetizer

Make-Ahead Tips

Make-Ahead Option #1:

Make-Ahead Option #2:

FAQs At-a-Glance

Ingredients

Base:

Toppings:

Instructions

Notes

Nutrition Information:

Did You Make This Recipe?

51 Best Sides for Burgers

What to Serve with Hamburgers to Create an EXPERIENCE