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

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

Especially when my daughter Amy is home from college.

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

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

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

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

Why This Chicken Pecan Salad Is THAT Good!

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

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

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

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

Tips for Adapting Your Pecan Apple Chicken Salad

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

EASY!

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

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

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

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

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

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

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

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

• Apple Options

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

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

• Pecan Options

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

Your choice!

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

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

• Cranberry Options

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

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

• The {Ahhhh-Mazing Maple-Balsamic Dressing}

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

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

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

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

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

• And What About Other “Extras”?

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

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

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

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

How to Make This Chicken Pecan Salad

Ingredient Prep

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

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

Step #1

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

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

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

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

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

Step #2

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

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

Make the Dressing Ahead

If you’re short on time, fear not!

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

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

You’ll find plenty of opportunities to use it!

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

Step #3

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

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

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

(Amy thinks so!)

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

But this one. THIS ONE.

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

This is that one.

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

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

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

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

~ by Shelley

Pecan Chicken Salad

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

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

5 from 8 votes

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Prep Time: 11 minutes minutes

Total Time: 11 minutes minutes

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

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Ingredients

 

US CustomaryMetric

 

½x1x2x3x

Salad

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

Dressing

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

Instructions

 

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

Notes

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

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

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

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

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

Nutrition

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

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

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

Course: Salad

Cuisine: American

Diet: Low Calorie

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

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

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

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

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

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

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

Sure is! And hey – why not?!?

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

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

So, What’s in This Unique Tortilla Sandwich?

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

It is so, sooooo good!

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

A Perfect Combination of Two Favorites!

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

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

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

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

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

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

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

How to Make A Peanut Butter Tortilla

The preparation is super simple, I promise.

Step #1

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

Step #2

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

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

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

Steps #3 and #4

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

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

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

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

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

Customize Your Peanut Butter Tortillas in Lots of Ways

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

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

Want more peanut butter? Extra strawberries?

Go for it!

How about adding some bananas? Mmmmmmm … sounds great!

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

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

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

The No-Cook Option

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

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

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

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

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

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

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

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

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

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

Well, hey … now YOU do!

~ by Shelley

Peanut Butter Tortillas

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

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

5 from 9 votes

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Prep Time: 7 minutes minutes

Cook Time: 2 minutes minutes

Total Time: 9 minutes minutes

Yield: 4 quesadillas

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Ingredients

 

US CustomaryMetric

 

½x1x2x3x

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

Instructions

 

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

Notes

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

Nutrition

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

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

Course: Sandwiches

Cuisine: American

Diet: Vegetarian

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

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

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

If there is one – just one – thing that will make any salad about 1,000 times better, it’s a truly great salad dressing.

Even the most basic, otherwise-boring salad becomes absolutely crave-able with a fantastic salad dressing!

And store-bought, bottled dressings don’t even come close to what you get with a homemade salad dressing. Not.Even.Close.

This was a secret I didn’t learn until a few years ago, but WOW was I missing out! Once I started making my own salad dressing recipes, I was truly shocked what a big, big difference they made.

Oh, it’s so bold, so zesty … SO GOOD!

A perfect combination that packs so much flavor.

I originally created it as the tasty dressing for our beloved, super-popular Italian Pasta Salad.

And then I started using it on regular green salads, too … and I was hooked.

You will be, too!

Why You’ll Love This Red Wine Vinegar Dressing

There really is a lot to love here, all in such a very simple little recipe.

Win, win, win!

How This Homemade Vinaigrette Is Healthier

A couple things give this delicious recipe a nutritional edge over bottled, store-bought dressings (and #1 is a bonus over most of the other Italian Red Wine Vinaigrette recipes you’ll come across).

#1 Less Oil

I’ve never liked salad dressings that are mostly oil. I’m looking for a big punch of flavor from my dressing – a final power flourish to elevate my bowl of greens and veggies to something fabulous and memorable. Something I WANT to eat!

A slippery blanket of oil doesn’t get me there.

So, I prefer to ignore the “classic” recipes for vinaigrettes which are mostly oil. (Maybe they should be called oilaigrettes instead of vinaigrettes???)

See what I mean?? That’s waaaaaay more bland oil than vibrant, kicky vinegar.

Plus … have you got any idea how much fat and calories are in that 3/4 cup of oil? (Are you sitting down for this??)

Extra virgin olive oil (which is common in vinaigrette recipes and what I use in this Red Wine Vinaigrette salad dressing) has about 1,400 calories and 168 grams of fat in 3/4 cup.

Yeah … WOW.

Ok, sure. You aren’t gonna chug a whole cup of vinaigrette at a time, and olive oil is considered a healthier fat.

#2 You Get to Control What’s in There

Of course, another big bonus to making your own homemade vinaigrettes and condiments is that you get to control what goes into them.

You don’t need to add a bunch of preservatives to keep them safe for long-term display on grocery store shelves. Nope! And no high fructose corn syrup, artificial flavors, or those other, unpronounceable ingredients that often hide out on the ingredient list of a store-bought bottle of salad dressing.

When you make them yourself, your favorite dressings can be full of clean, fresh, flavorful, simple ingredients.

And you can vary those ingredients, tweaking amounts and flavor profiles so your dressing is exactly how you like it. (Vinaigrette Control Freak? Yep … that’s a badge of honor!)

How to Make Your Yummy Red Wine Vinaigrette

I promised you an easy recipe, and easy you shall get!

There is literally 1 step here.

Are ya ready? Pay attention, because this goes quick …

Step #1 (aka The ONLY Step)

Whisk everything together.

Did ya get that???

That’s all there is to it!

How to Serve Your Vinaigrette

Salad. I mean, of course! Salad dressing goes on top of salads.

But this versatile dressing is nice in all sorts of different salad situations!

• For example, it’s perfect for any Italian-style leafy green salad, deli salads topped with meats and cheeses (mmmmm … like a Cobb salad or Italian antipasto salad), or any vegetable salad that you want to really splash with big, bold flavors.

• And, as I mentioned earlier, this simple vinaigrette is also the all-important flourish that makes Italian Pasta Salad completely irresistible.

However you serve it, just remember to give your vinaigrette a little shake or whisk to reincorporate all the yummy layers of flavor before pouring …

Shaking It Up

Even though this vinaigrette has both Dijon mustard and honey (both of which can help it emulsify and stay blended evenly together), it doesn’t stay together very long.

That’s typical with this type of dressing. In fact, red wine vinaigrette recipes are often served un-emulsified.

The common tip (to slowly drizzle your olive oil into the vinegar mixture in a steady stream, while whisking) doesn’t really help much at all with this one.

If you’re feeling really dedicated, you can blitz your dressing ingredients in a blender or mini food processor to keep them emulsified a bit longer.

But honestly, I never really bother with that.

The easiest thing to do is simply to give your dressing a quick shake (in a container with a tight-fitting lid) or an additional whisk each time before you drizzle it over your salad greens. Easy!

Making Your Vinaigrette Ahead of Time

This red wine vinegar dressing will keep well in the fridge in an airtight container for a week or so.

I like to store it in a pretty glass cruet or a salad dressing bottle, which looks enticing and makes serving it easy. A little Mason jar works great, too.

This zippy, flavor-packed vinaigrette will elevate even “ho-hum” salads to crave-worthy status. I can 100% vouch for this, because I truly do crave this robust, sassy dressing (when I don’t happen to have some waiting for me in the fridge)!

Luckily, it’s a snap to whip up.

Whisk some together today – it’ll only take you about 3 minutes. And I just bet it’ll change how you think about salad dressing forever.

No more boring salads, friends! Making your own dressing (like this one, for starters!!) is a total game-changer.

~ by Shelley

Easy Red Wine Vinaigrette

Yield: 14 tablespoons (a scant 1 cup)

Prep Time: 3 minutes

Total Time: 3 minutes

This speedy, Italian-style Red Wine Vinaigrette salad dressing is zingy and vibrantly flavorful ... yet so darn easy to make with basic pantry staples!

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

Print

Ingredients

• 1/2 cup red wine vinegar
• 3 tablespoons extra virgin olive oil
• 5 teaspoons honey
• 1 tablespoon smooth Dijon mustard (see gluten free note if needed)
• 3/4 teaspoon kosher salt
• 1/2 teaspoon dried oregano
• 1/4 teaspoon dried basil
• 1/4 teaspoon black pepper

Instructions

1. In a medium bowl, whisk all ingredients until emulsified and salt is dissolved. (Note that this dressing is difficult to emulsify completely and should be shaken or re-whisked before serving. If you want it more emulsified, you can whiz it in a blender or small food processor for a minute or two.)

Notes

Gluten free mustard: While many (but not all) mustards are inherently gluten free, if you're watching your gluten intake, be sure to look for a brand that is specifically labeled as gluten free.

Make-ahead and storage: This quick, simple salad dressing keeps well for several days to a week, so you can make it ahead for specific salad recipes, or make a batch to have ready for dressing various fresh salads all week long. Wrap or cover it, and refrigerate until needed. Shake or re-whisk before serving. 

Nutrition Information:

Yield: 7 Serving Size: 2 tablespoons
Amount Per Serving: Calories: 72Total Fat: 6gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 5gCholesterol: 0mgSodium: 194mgCarbohydrates: 4gFiber: 0gSugar: 4gProtein: 0g

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

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

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

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

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

Why Instant Pot Recipes with Frozen Chicken Are Such Lifesavers!

• Quick and Mostly Hands-Off

The Instant Pot uses pressure to cook foods quickly.

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

• Safer Than the Slow Cooker

Crock-Pots are another busy-week lifesaver.

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

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

BUT …

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

• Really Versatile

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

Instant Pot Frozen Chicken Recipes

Instant Pot Chicken Tacos

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

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Carolina-Style Instant Pot Shredded BBQ Chicken Sandwiches

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

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Photo Credit: www.theroastedroot.net

Asian-Inspired Instant Pot Chicken Thighs

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

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Photo Credit: ifoodreal.com

Instant Pot Frozen Whole Chicken

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

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Photo Credit: www.nourishnutritionblog.com

Chicken Fried Rice in the Instant Pot

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

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Photo Credit: gfreefoodie.com

Easy Moroccan Chicken

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

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Photo Credit: www.nourishnutritionblog.com

Instant Pot Chicken and Mushroom Soup

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

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Photo Credit: www.ambitiousfoodie.com

Instant Pot BBQ Chicken Drumsticks

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

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Photo Credit: www.wholesomeyum.com

Basic Instant Pot Shredded Chicken Breast

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

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Photo Credit: gfreefoodie.com

Healthy Orange Chicken

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

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Photo Credit: www.frugalfamilytimes.com

Easy, Healthy Instant Pot Tortellini Soup with Frozen Chicken

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

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Photo Credit: thetopmeal.com

Instant Pot Frozen Chicken Leg Quarters with Garlic and Green Onions

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

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Photo Credit: www.simplylowcal.com

Instant Pot Chicken Taco Soup

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

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Photo Credit: recipesfromapantry.com

Instant Pot Frozen Chicken Breast

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

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Photo Credit: temeculablogs.com

Frozen Chicken Thighs in the Instant Pot

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

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Photo Credit: gritsandgouda.com

Instant Pot White Bean Chicken Chili

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

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Photo Credit: www.cleaneatingkitchen.com

Instant Pot Frozen Chicken Tenders

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

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Try Making Instant Pot Frozen Chicken Tonight!

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

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

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

~ by Shelley

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

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

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

Seriously ALL Kinds of Crazy Unique Taco Ideas!

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

Different Tacos for Practically Every Occasion!

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

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

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

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

Unique Taco Recipes

1

DIY Ta-Cones: Fun, Portable Taco Cones

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

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2

Mediterranean Crock-Pot Chicken Tacos

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

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3

Chocolate Tacos

Photo Credit: www.lovefromtheoven.com

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

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4

Ahi Tuna Tacos

Photo Credit: chefsavvy.com

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

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5

Corned Beef Tacos with Creamy Spicy Mustard Sauce

Photo Credit: www.runningtothekitchen.com

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

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6

Garlic Lime Shrimp Tacos

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

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7

Indian-Spiced Paneer Tacos

Photo Credit: indiaphile.info

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

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8

Tex-Mex Migas Breakfast Tacos

Photo Credit: littlespicejar.com

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

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9

Lime Teriyaki Shredded Beef Tacos

Photo Credit: theforkedspoon.com

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

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10

Greek Lamb Tacos with Cucumber Pico de Gallo

Photo Credit: burrataandbubbles.com

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

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11

Quick Rotisserie Chicken Tacos with Smashed Avocado

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

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12

Pumpkin Spice Tacos

Photo Credit: theallnaturalvegan.com

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

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13

Middle Eastern Tacos de Adobada

Photo Credit: hildaskitchenblog.com

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

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14

Lentil Walnut Tacos

Photo Credit: lettucevegout.com

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

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15

Bang Bang Shrimp Tacos

Photo Credit: agratefulmeal.com

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

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16

3-Ingredient Crock-Pot Chicken Tacos

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

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17

Bulgogi-Style Korean Beef Tacos

Photo Credit: www.siftandsimmer.com

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

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18

Tortilla-Crusted Taco Pie

Photo Credit: healthyrecipes101.com

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

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19

Easy Lobster Tacos

Photo Credit: blackberrybabe.com

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

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20

Tofu Tacos with Peanut Sauce

Photo Credit: www.sharethespice.com

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

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21

Jerk Chicken Tacos

Photo Credit: simplyscrumptiouseats.com

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

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22

"Taco Bell" Spicy Potato Soft Tacos

Photo Credit: thebellyrulesthemind.net

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

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23

Cornmeal Baked Avocado Tacos

Photo Credit: createmindfully.com

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

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24

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

Photo Credit: marleysmenu.com

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

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25

Gochujang Cauliflower Tacos

Photo Credit: urbanfarmie.com

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

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26

Venison Tacos

Photo Credit: www.beyondthechickencoop.com

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

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27

Instant Pot Chicken Tacos

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

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28

Thai Green Curry Tacos

Photo Credit: strengthandsunshine.com

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

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29

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

Photo Credit: juliarecipes.com

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

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30

Portobello Mushroom Tacos

Photo Credit: littlesunnykitchen.com

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

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31

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

Photo Credit: biteswithbri.com

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

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32

Kimchi-Topped Japanese Breakfast Tacos

Photo Credit: www.rachaelhartleynutrition.com

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

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33

Easy Al Pastor Shrimp Tacos

Photo Credit: healthfulblondie.com

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

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34

Pork Tenderloin Carnitas Tacos

Photo Credit: feastingnotfasting.com

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

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35

Honey-Lime Roasted Black Bean and Veggie Tacos

Photo Credit: joyfoodsunshine.com

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

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36

Blackened Tilapia Tacos with Crema and Cabbage-Poblano Slaw

Photo Credit: sabrinacurrie.com

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

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37

Mexican Street Corn Chicken Tacos

Photo Credit: www.servedfromscratch.com

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

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38

Grilled Elk Steak Fajitas (and Elk Heart Tacos)

Photo Credit: peaktoplate.com

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

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39

Jackfruit Tinga Tacos

Photo Credit: oohlalaitsvegan.com

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

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40

Taco Omelette

Photo Credit: goldentruffle.com

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

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41

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

Photo Credit: www.killingthyme.net

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

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42

Easy Leftover Turkey Tacos

Photo Credit: www.thefreshcooky.com

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

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43

Crispy Chickpea Tacos with Sunset Slaw

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

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

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44

Lettuce Wrap Tacos

Photo Credit: makeitskinnyplease.com

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

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45

Spicy Shrimp Tacos with Watermelon Salsa

Photo Credit: www.chocolatemoosey.com

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

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46

Ranch Chicken Tacos

Photo Credit: www.fromvalerieskitchen.com

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

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47

Grilled Fish Tacos with Pineapple Rhubarb Salsa

Photo Credit: www.flavourandsavour.com

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

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48

Easy Flank Steak Tacos with Salsa Verde

Photo Credit: blackberrybabe.com

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

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49

BBQ Cauliflower Tacos

Photo Credit: iheartvegetables.com

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

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50

Pancake Tacos

Photo Credit: practicallyhomemade.com

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

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51

Mediterranean Style Tofu Tacos

Photo Credit: www.acedarspoon.com

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

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52

Winter Ale Roasted Sweet Potato Tacos

Photo Credit: www.rhubarbarians.com

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

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53

Bison Tacos

Photo Credit: inthekitch.net

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

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54

Tacos de Atún (Canned Tuna Tacos)

Photo Credit: thriftandspice.com

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

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55

Halloumi Tacos with Tropical Salsa

Photo Credit: scrummylane.com

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

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More Taco-Inspired Ideas to Rock Your World

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

Easy Taco Soup with Ranch

Tex-Mex Taco Burgers with Creamy Salsa Dressing

Easy 7-Layer Chicken Taco Salad

Taco Burger Sliders on Polenta

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

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

~ by Shelley

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

This Recipe Is:   •  Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegan (and Vegetarian)  •  Gluten Free  •  Paleo  •

As if Roasted Green Beans couldn’t get any easier … along came the air fryer!

And now they actually ARE easier and faster than ever before!

You guys know that I’m a huge fan of roasted vegetables. “Old school” oven roasting creates deep, caramelized flavors without overcooking your veggies to unappetizing mush.

Mmmmmm … it’s a lot to love, for sure!

Why You’ll Love Air Fried Green Beans

Seriously, what’s not to love?

How to Make Your Easy Air Fryer Green Beans

Prep:

Grab a pound of fresh green beans.

Avoid older, woody or tough green beans. They’ll tend to stay tougher when you air fry them, instead of coming out nicely blistered yet tender inside.

Give them a good rinse to get rid of any dirt.

Then, pat them dry with a paper towel.

If they’re wet, the olive oil you’re going to toss them with won’t adhere well. And the surface of wet green beans won’t roast as nicely.

Next, trim away the stem ends.

Quick Tip:

I find that the fastest way trim bean stems is to line several green beans up all together, and cut off the ends in batches.

*** Make-Ahead Tip: You can do this prep work ahead of time – earlier in the day or even the day before. Whenever you happen to have a free moment. Pop your prepped green beans (loosely wrapped) into the fridge until go-time!

Once you’ve got your green beans washed and trimmed, you’re ready to start cooking.

Step #1:

Set your air fryer to 375°F.

Note that some air fryer models have a built-in preheating cycle of a couple of minutes, and some don’t. (For example, my Instant Vortex Plus does have a preheating cycle, but my COSORI Pro III Dual Blaze does not.)

If your particular air fryer does have a brief preheating cycle, I recommend that you wait to add your raw green beans until after that preheating stage.

Step #2:

Right before adding them to your air fryer basket, drizzle your green beans with a smidge of extra virgin olive oil. Toss them to ensure that every bean is evenly, thinly coated with oil.

Then, sprinkle your beans with salt and pepper, and toss them again to get the seasonings evenly distributed.

I like to do this right on the cutting board where I trimmed my beans. I mean … you can use a large bowl if you prefer, but why dirty more dishes than you have to, right?

And I definitely recommend that you use your hands to do the tossing here.

Sure, it’s a tiny bit messy. But your hands truly are your very best tool for rubbing that oil lightly across your beans and making sure each bean gets its share. Roll up your sleeves and dive on in!

Step #3:

Spread your green beans out in your air fryer basket.

For the best green beans, it’s important not to just toss the beans in there, all heaped on top of themselves in a big pile. You’re trying to get as close to a single layer as possible. (If you have a smaller air fryer, you may need to cook this recipe in two batches.)

The reason for this is due to the fact that air frying is a dry heat cooking method (known as convection). Your air fryer uses hot air that’s circulated around your food in order to create the fabulous cooking results we’ve all come to love about air frying.

To work its magic, your air fryer’s hot air actually needs to be able to get to the surface of your beans, which it can’t do very effectively if they’re in a big pile.

But what if you want to cook up two or three pounds of green beans? No doubt, you could air fry them in several batches. But I’ve got a better idea …

Step #4:

Air fry your beans for about 12-13 minutes. The exact timing will depend on factors like:

• How roasted and blistered you like your green beans. Be careful not to shoot for TOO blistered, though. Green beans that are air fried for too long can become dried out and tough.

• The size of your beans. Larger, thicker beans may need a little more cook time. However, if your beans are overly mature or woody with tough skins (or weren’t picked very recently), air frying them longer generally won’t help the situation. Fresher green beans air fry much better than tough, woody green beans (which just get tougher in the air fryer).

• The wattage of your air fryer. The wattage relates to the power of your air fryer. So, in general, a higher wattage model may cook slightly faster. You can read more about that HERE. A good rule of thumb is: when in doubt, the first time you make any air fryer recipe, start with less time than you think you need. It’s easy to add a couple extra minutes if you need to.

Most air fryers require that you shake and flip your food partway through cooking. (My Instant Vortex Plus Air Fryer prompts me to do this about two-thirds of the way through the cook time, but my COSORI does not require any shaking or flipping).

If your air fryer requires this step, be sure to spread the green beans out again, rather than allowing them to pile up.

But, regardless of your model, my recipe and timing should get you pretty darn close.

Just remember to start with slightly less time the first time you make Air Fryer Green Beans, if you’re not quite sure how your machine will perform. As I mentioned earlier, it’s easy to add more time if needed.

Step #5:

Mmmmmm … you’ll smell those beans start to get all hot and roasty. And you might even hear them sizzle and pop inside your air fryer. Yes … yum!

When your beans are finished cooking, transfer them to a serving platter. Give them a little taste, and adjust the seasoning if you need to.

I often add about an extra 1/8 teaspoon of kosher salt before I serve them up. But that depends on how I’m serving them and whether I’m drizzling them with any sauces or seasonings to tie them into the main course.

Which brings us to the really fun, very best part …

How to Customize Your Green Beans

The options here are wonderfully, deliciously limitless!

While these tasty guys are absolutely fantastic without any other adornments at all, you can also get really creative and dress your beans up in all sorts of delectably different ways!

• One of my favorite ideas for an absolutely outstanding yet easy side dish is to steal the browned butter sauce from our Roasted Green Beans. Rich, nutty browned butter is laced with soy sauce and balsamic vinegar. It’s pure, blissful liquid gold! Lick-the-plate-AWESOME!

• Sprinkle on a few toasted nuts if you’d like some crunch.

• Or try a dusting of cheese. I’m a huge fan of cheddar with green beans, but parmesan cheese is great, too. Or try any other type of cheese that complements your main course (maybe feta for a Mediterranean vibe, or queso fresco for a Mexican meal).

• Drizzle ’em with some toasted sesame oil (after air frying) and sprinkle on some pretty sesame seeds for an Asian feel. (Like with my 5-Minute Asian Sugar Snap Peas, black sesame seeds look especially eye-catching on green vegetables.)

• Toss on some fresh herbs. Basil and green beans are outstanding together, maybe because they both are in their glory in the summer months. If you’re thinking basil, I’d maybe quarter some juicy grape tomatoes to add in. Mmmmmm and then maybe some goat cheese. Or mozzarella!

• You can also drizzle your delicious Air Fryer Green Beans with a bit of whatever sauce you might be serving with your main dish. It’s a simple trick that easily ties the whole meal together.

• These even make for a fantastic, quick and healthy snack, served up with your favorite dipping sauce. Beats the nutritional socks off french fries or potato chips, that’s for sure!

Ok ok … I think you get the idea.

With a smidge of creativity, your ultra-simple, quickly air fried green beans can evolve and morph in all sorts of interesting ways.

So now there’s no need to fire up your big, “old school” oven to get great roasted green beans for a speedy weeknight dinner.

Your air fryer will get the job done beautifully, in even less time!

And in just minutes, you’ll have an endlessly adaptable, perfect side dish your whole family will love.

Thanks, little air fryer! No wonder everyone has gone air fryer-crazy these days!

~ by Shelley

Air Fried Green Beans

Yield: About 2 cups

Prep Time: 5 minutes

Cook Time: 12 minutes

Total Time: 17 minutes

So very quick and easy, but so full of flavor! After LOTS of testing, we can help you make fantastic Air Fryer Green Beans, every single time!

Ready in 30 Minutes or Less  •  Includes Make-Ahead Steps  •  Vegan (and Vegetarian)  •  Gluten Free  •  Paleo  •

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Ingredients

• 1 pound fresh green beans, rinsed, trimmed and dried
• 1 teaspoon extra virgin olive oil
• 1/8 teaspoon kosher salt (plus optional 1/8 teaspoon more for serving)
• 1/8 teaspoon black pepper

Instructions

1. Set your air fryer to 375°F. (See notes section below, regarding whether your air fryer requires preheating.)
2. Drizzle the green beans with oil and toss (preferably with your hands) to be sure every bean is evenly coated with a thin slick of oil. Sprinkle with 1/8 teaspoon salt and 1/8 teaspoon pepper, and gently toss again to distribute the seasonings.
3. Spread beans out in your air fryer basket, getting as close to a single layer as possible. (If you have a smaller air fryer, you may need to do this in two batches.)
4. Air fry the beans for about 12-13 minutes (shaking them to flip them a bit, partway through, if required by your air fryer). The exact timing will depend on the wattage of your air fryer model and factors such as the size of your beans (see additional info in article above).
5. Immediately transfer to a serving platter. Taste and adjust seasoning. I often add about an additional 1/8 teaspoon of kosher salt, depending on what I'm serving the green beans with in terms of sauces, etc. (See optional serving ideas in the article above, including suggestions for herbs, cheeses, sauces and nuts.)

Notes

This recipe was tested in both a 6-quart Instant Vortex Plus Air Fryer, which is 1700 watts, with an internal basket measurement of about 9.5" x 9.5" and also in a 6.8-quart COSORI Pro III Dual Blaze, which is 1750 watts, with an internal basket measurement of 9.25" x 9.25".

Freshness: Avoid tough, older or thick-skinned green beans, as they will tend to end up tougher when air fried, instead of being delightfully blistered yet tender.

Trimming green beans: I prefer to leave the "tails" of the green beans on, but that's entirely optional, and if you prefer, you can trim away the tails as you cut off the stem ends.

Preheating: Some air fryers have a built-in preheating cycle of a couple of minutes, and some – particularly smaller ones with the basket closer to the heating element – do not. (My Instant Vortex Plus does have a preheating cycle, but my COSORI Pro III Dual Blaze doesn't.) If your air fryer has a brief preheating cycle, then you'll wait to add the green beans until after that preheating stage. If yours doesn't automatically require preheating, just be aware that you may need to add a minute or two to the total cooking time for some models.

Doneness: My family prefers for there to be some deeply roasted spots on the green beans. If you would like yours to be slightly less roasted and blistered, you can simply reduce the total cooking time by a minute or two. I recommend not aiming for REALLY browned and blistered, however. Instead of creating nicely tender green beans, overcooking in the air fryer can dry the beans out and make them tough.

Make-ahead tips: You can rinse and stem the green beans a few hours earlier or the day before. Make sure they are thoroughly dry, and then store them, wrapped, in the refrigerator.

Nutrition Information:

Yield: 4 Serving Size: 1/2 cup
Amount Per Serving: Calories: 50Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 39mgCarbohydrates: 9gFiber: 4gSugar: 4gProtein: 2g

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

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~ This ultra-refreshing Lemon Lime Cucumber Water will inspire you to drink more water! And it’s so very pretty to share at parties or have on hand when guests pop by. But getting the flavor balance just right makes allllll the difference – I’m sharing the key tricks we discovered after extensive testing (and lots of sipping)! ~

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

Seeing how very popular my “recipe” for Cucumber Water has been, I knew you’d love the bright, thirst-quenching flavors of this Lemon Lime Cucumber Water, too – especially as we head into the hotter summer months.

It’s incredibly refreshing!

And if you get the balance of flavors just right, you end up with a gorgeous, nuanced sipper that artfully layers invigorating citrus notes over soft, smooth, almost creamy cucumber flavor.

Geez, I feel like I’m describing a wine here!

And while I can’t guarantee you’ll choose it over a glass of wine … well, who knows?!? You might!

When it’s properly balanced, this water’s got such a lovely flavor that you actually want to drink MORE water. Which is a great thing for all of us – like me! – who struggle to drink as much water as we should (mainly because plain ol’ water is just uninspiring and, frankly … BORING)!

So here’s the thing, though … the magic truly is in developing the flavors nicely. It’s not hard at all. (I promise!)

But I do have a few little tips and tricks to share with you, so you can get this Lemon Lime Cucumber Water recipe just right every single time, pitcher after pitcher after pitcher!

Like I said in my article on how to make the perfect “plain” Cucumber Water:

Here’s what we learned …

Tip #1: Use the Right Ratio

You don’t need to get obsessive about this, and you can absolutely vary the precise ratio to suit your personal tastes.

BUT …

After testing lots of variations, I found a solid starting point for you. It should give you a clean, crisp balance between the soft cucumber notes and the tart, bright citrus. The trick is not to use too much citrus, which drowns out the mellow, smoothing influence of the cucumber.

You might be surprised that you don’t actually need many lemon and lime slices at all!

Tip #2: Don’t Leave Your Lemons and Limes in Too Long

After sitting too long, the citrus becomes sharp, and adding more water doesn’t really fix that sharpness, but just dilutes the other flavors. So, it’s bet to remove the citrus when you’re happy with how flavorful your water is, probably around 4-6 hours.

Now … if you’re thinking logically here, you’re probably gonna jump to the conclusion that the way to solve the bitterness problem is to peel your limes and lemons. That way, you don’t have to worry about pulling them out before they get bitter, right? Just remove the peel and outer pith (with all their bitter citrus oils). Ahhhh … sounds perfectly logical.

That’s what I was thinking, too!

BUT …

I tested it for you.

And, surprisingly, peeling doesn’t help as much as you’d think.

Plus, it creates new problems.

Which brings us to …

Tip #3: Don’t Peel Your Cucumbers or Fruit

Yes … peeling your citrus does help to prevent some bitterness. But it also leads to an unpleasantly strong, aggressive citrus flavor that overwhelms the smooth nuances of the cucumber and throws everything out of balance.

After sitting for awhile, it ends up tasting “Like lemonade that’s just not sweet.” Meh. Not the best.

You still have to take the citrus out of the water before it gets overwhelming. And it’s a heck of a lot harder to fish the citrus out when it doesn’t have any peels and has broken into lots of little bits floating through the water.

And peeling your citrus causes other dilemmas, too. Especially if you’re signing your infused water up for a beauty pageant (or just want it to actually look enticing).

Peeling creates UGLY water.

Now, I realize that you might not normally think you need to worry about how attractive your water is. But, friends, I’m here to tell ya: when you open the refrigerator door and see a gorgeous, photo-worthy pitcher of ice cold infused water sitting there … looks really do matter.

You WANT to drink PRETTY water!

Soooooo …

Don’t peel your cucumbers, lemons and limes. They’re so much lovelier, so much more inviting with their vibrantly colored peels still on.

That’s even more important if you’re making a batch of this infused water to set out at a party or share with guests. (Repeat after me … looks matter. At least when it comes to infused water!)

Trust me, I tested the whole peeling concept. It’s not an attractive situation.

Not only do you lose those eye-catching stripes of peel, but your citrus tends to fall apart, with messy-looking bits floating all around.

But, since you’re leaving the peels on, you also need to …

Tip #4: Wash Your Produce Well

Give your cucumber and citrus fruit a good rinse and maybe a scrub before you slice them.

You’re going to be soaking them – skins and all – in your drinking water, so you definitely want to be sure you’ve rinsed off any dirt.

You might be thinking that choosing organic cucumbers and citrus is a good idea here, too. And it is!

But, as I explain in more detail in my article on making “basic” Cucumber Water, garden-harvested or farm market organic cukes likely won’t have been waxed the way those in the grocery store have been, which may lead to them tasting a bit stronger. So, adjust the amount of cucumber slices if you need to.

Tip #5: Use Regular Ol’ Cucumbers

I go into A LOT more detail about this in my article on “basic” Cucumber Water, so if you really want to geek out on this point, head over there to soak up all the details.

I absolutely expected that the seedless English cucumbers would be the best.

Nope!

In test after test, the standard, garden variety cucumbers were the clear, hands-down winners.

If you’re making a pitcher to drink immediately – say within half an hour – you actually do get a bit more cucumber flavor from the English and mini cukes, straight out of the gate.

But none of my testers liked the VERY cucumber-y, assertive flavor of water made with either the English or mini varieties, after the water pitcher had been hanging out in the fridge for longer than an hour.

I’d recommend simply always sticking with regular cucumbers for making great Lemon Lime Cucumber Water. No need to overthink it or get fancy!

Tip #6: It’s Better Cold

Temperature isn’t important in terms of how the flavors develop or how strong they become.

What matters here is the simple fact that my testers all agreed they preferred drinking infused water like this when it’s nice and cold. (Regardless of what temperature the water was when I initially made the batch.)

So, it doesn’t matter if you MAKE your Lemon Lime Cucumber Water recipe with chilled water or room temperature water. BUT … it’ll taste best if it’s chilled when you serve it.

So, Should You Add Ice?

It’s an ideal way to get your pitcher of water temptingly cold FAST. And to keep your refreshing drink pitcher pleasantly chilled for outdoor events or long parties.

And, it’s prettier, too!

But it’s totally optional.

Just remember that those ice cubes will eventually melt into additional water. So, you may need to toss in a few extra, fresh cucumber and citrus slices after a while, to ensure your infused water stays flavorful.

Tip #7: Yep, You Can Reuse Your Slices (Or Eat ‘Em!)

If you’re serving your Lemon Lime Cucumber Water at a party and it’s disappearing FAST (or if you’re a champion water guzzler yourself!), then it’s quick and easy to simply reuse your slices and top off the pitcher with additional water.

Eventually, your slices will start to lose their flavor. But you should be able to add fresh water two – or maybe even three – times before that’s a problem.

When you notice that your cukes and citrus are losing their flavor, you have a couple choices. You can either toss in a few new slices from time to time to pep things back up (like, if you’re hurrying to keep your party buffet table stocked and full). Or you can start over with a fresh batch of slices.

And if you want to nibble a cucumber slice now and then? No problem! If it’s been floating around for a while, it may not be very flavorful, but there’s nothing wrong with trying.

So, with all those tips in mind, let me bring it all together for you …

How to Make Great Lemon Lime Cucumber Water

Step 1:

Grab a (rinsed) cucumber, a lemon and a lime.

As I discussed in more detail in Tip #3 above, there’s no need to peel them. (And they look much prettier if you leave all the peels on. So much more enticing … beckoning you, beckoning you to drink MORE water!)

Slice your cucumber nice and thin – about 1/8″ thick. Using 5 ounces of cucumber, you end up with about 24-30 slices, or about 1 heaping cup.

Slice your lemon and lime a little thicker, though – you’re shooting for about 1/4″ inch thickness on those. Why cut them thicker? Simply because if you go thinner than 1/4″ inch, they tend to fall apart.

I like to remove the seeds from my citrus slices, so those don’t end up in my water.

You don’t need very many citrus slices to add nice flavor and properly balance out all those cucumbers. (See Tip #1 above, about using the right ratio.)

Surprisingly, through all our testing, we found that just 4 slices of lemon and 3 slices of lime was the ideal combination.

Step 2:

Pile your pretty slices of cucumber and citrus fruits in a large pitcher and add water.

As I mentioned in Tip #6 above, I like to start with cold water, so my water is perfectly chilled and drinkable quickly.

Give it all a gentle stir.

Ooooohhhhh …

The slices glide around the water and look so inviting already!

Step 3:

Resist the urge to start glugging that lovely refreshment straightaway. It takes just a few minutes for those colorful slices to begin to meld their refreshing flavors with the water they’re cheerily floating around in.

Give it 10 minutes, minimum, and you’ll be rewarded for your wait!

From there, the flavors will become stronger the longer the water sits. (Preferably in the fridge, so it stays refreshingly chilled.)

Your water should last in the refrigerator for up to 2-3 days.

But, if you’re going to have it around that long, you’ll find that the citrus flavor becomes too strong and bitter. So, for longer storage, remove your lemon and lime slices when you’re happy with the flavor balance. (I generally like to take them out after about 4-6 hours).

You don’t need to remove the cucumber slices (although you can if you want to). Their soft, mild flavor doesn’t overwhelm the citrus notes, even if you leave the cukes in for the full 2-3 days. As an added bonus, leaving the cucumber slices in looks prettier, too.

Step 4:

It’s a good idea to gently give it all a stir again before serving, to swirl the flavors evenly throughout.

And then …. ahhhhhhh … Enjoy!

Why Is Infused Water Like This So Good for You?

A lot of websites and “diet” advice get all amped up over infused water recipes being great as a detox drink or for helping to boost metabolism and weight loss. But, the true “detox” and health benefits of Lemon Lime Cucumber Water are really all about the water, and much less about the small amount of fresh fruits and veggies floating in it.

Humble, regular ol’ plain water is a healthy drink, all by itself … ideal for “detoxing” your body, for flushing out your systems, and for staying hydrated. With or without those pretty slices.

Sure, fruits and veggies have loads of good stuff going on (you might be thinking of those fresh lemons and limes and their vitamin C, for instance). But we’re not really looking at huge amounts of those nutrients from a few slices floating in your drink.

I go into additional detail in my article on “basic” Cucumber Water, but the key takeaway is that this Lemon Lime Cucumber Water is good for you … because water is good for you. From healthy skin to potentially helping to manage high blood pressure – the list of great health benefits goes on and on.

Add to that the fact that choosing infused water over sugary drinks saves calories and slashes sugar intake. Plus, it’s a great way to wean yourself off sugary drinks like soda and even sugar-loaded sports drinks.

So basically, the really big bonus here comes with the fact that people tend to find pretty-looking water like this much more enticing. And that means they’re more likely to drink enough water each day and hit their water intake goals, since if it feels special and tastes more interesting than plain tap water.

No doubt … when it comes to an easy health victory you can achieve on a daily basis, drinking more water is a very good thing!

Spa Water (That You’ll Actually Enjoy Drinking!)

There’s a reason that spas, high-end health clubs and swanky resort hotels so often have big, icy-cold glass jugs of infused water, all ready to welcome you as you enter.

Even though it’s ridiculously inexpensive to make, it feels pampering and special. And, of course, thirst-quenching!

So go on … pamper yourself a little!

Make up a gorgeous pitcher of delicious, refreshing Lemon Lime Cucumber Water. You just might be surprised how much you LOVE drinking water. (And how much you love opening your fridge to see a pretty pitcher waiting to greet you!)

~ by Shelley

Lemon Lime Cucumber Water

Yield: 8 cups

Prep Time: 4 minutes

So refreshing! This will definitely entice you to drink more water. And with the tips above, you'll get a lovely, balanced flavor every single time!

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

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Ingredients

• 5 ounces unpeeled cucumber (regular cucumber, not seedless English – see note)
• 4 slices lemon (1/4" thick), seeds removed
• 3 slices lime (1/4" thick), seeds removed
• 2 quarts water (preferably chilled)

Instructions

1. Slice the cucumber about 1/8" thick (you should have approximately 24-30 slices, or a heaping 1 cup).
2. Add the cucumber, lemon, and lime slices, and the water to a large pitcher, stirring gently.
3. Let sit at least 10 minutes, or (refrigerated) up to 2-3 days. The flavor will become stronger the longer the water sits, and after a while the citrus flavor will become too strong and bitter. To prevent this, remove the lemon and lime slices when you're happy with the flavor balance (I recommend removing them after about 4-6 hours). You don't need to remove the cucumber slices, however.
4. Gently stir again before serving.

*** In addition to the brief notes below, be sure to refer to the article above for more details regarding the best type of cucumber to choose, why we don't recommend peeling your citrus, and numerous other helpful tips.

Notes

Type of cucumber: As discussed in the article above, regular "garden cucumbers" were by far the most popular cucumber variety we tested, particularly when the Lemon Lime Cucumber Water will be sitting for more than an hour. Taste testers specifically did not like the stronger flavor that developed when using seedless (aka English) cucumbers or the mini cucumbers we tested.

Water: Our taste testers definitely agreed that this recipe tastes best when served cold. That's why we recommend starting with chilled water, particularly if you'll be serving your Lemon Lime Cucumber Water within the first hour or two. Refer to the article above to read more about water temperature and adding ice.

Nutrition Information:

Yield: 8 Serving Size: 1 cup water
Amount Per Serving: Calories: 9Total Fat: 0gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 0gCholesterol: 0mgSodium: 10mgCarbohydrates: 3gSugar: 1gProtein: 0g

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

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The post Lemon Lime Cucumber Water Recipe appeared first on Two Healthy Kitchens.

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!

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:

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!

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.)

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:

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.

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.

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!

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!)

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  •

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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

1. 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.
2. 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).
3. 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.
4. 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

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

Did You Make This Recipe?

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

This recipe 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.

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

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

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

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

I’ve got ya!

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

Why You’ll LOVE This Version of Chicken Gnocchi Soup

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

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

A Favorite Shortcut

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

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

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

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

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

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

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

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

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

The Dilemma …

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

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

Wow.

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

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

I knew I could do better!

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

The Simple Solution …

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

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

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

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

Brilliant!

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

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

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

How to Make This Scrumptious Chicken and Gnocchi Soup

Ingredient Prep:

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

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

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

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

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

Step #1

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

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

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

Step #2

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

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

Step #3

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

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

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

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

Step #4

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

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

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

How to Serve Your Fabulous Soup

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

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

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

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

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

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

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

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

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

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

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

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

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

Whip up a quick batch for your own family today.

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

Creamy Chicken Gnocchi Soup

Yield: 7 cups

Prep Time: 12 minutes

Cook Time: 16 minutes

Total Time: 28 minutes

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

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

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

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Ingredients

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

Instructions

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

Notes

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

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

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

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

Nutrition Information:

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

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

Did You Make This Recipe?

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

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

The post Creamy Chicken Gnocchi Soup Recipe appeared first on Two Healthy Kitchens.

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

Seems like everywhere you look these days, restaurants have some type of Cajun pasta on the menu. From humble mom-and-pop joints to highbrow, chef-driven dining experiences … they know Cajun cream sauce will sell.

Whether it’s a Cajun shrimp pasta (like this one) or Cajun Alfredo dripping over chicken and veggies, people love it.

Wanna capture all those headliner restaurant vibes at home? Heck yeah, you do (sign me up, too)!

Why Cajun Shrimp Pasta Is So Popular

• It’s full of perfectly cooked, tender, juicy shrimp,

• Draped in a rich, creamy, Alfredo-y sauce,

• Studded with texture and background flavors from the classic “Cajun Trinity” of green pepper, onion and celery,

• Amped up with Cajun spices (kicky but not too, over-the-top hot), and some parmesan cheese for an extra layer of savory-salty-cheesy joy …

• All nestled into twirly strands of al dente pasta.

YES! That is a recipe for rampant fan appeal and undying foodie love.

That is why restaurants so often feature some version of Cajun pasta on their menus. Because it’s just so darn good and people can’t get enough.

It’s deeply flavorful, rich and creamy, and oh-so-satisfying.

But There’s a Problem (Two, Actually)

So yes … we all agree that Cajun pasta is delicious. And yes, we wish we could re-create it at home.

But …..

This super-easy “one-pot” version cleverly solves both those problems at once!

One-pot pasta to the rescue!

Why the One-Pot Method Is So Wonderful

I absolutely adore the concept of one-pot pasta recipes.

Ever since our One-Pot Whole-Wheat Pasta with Asparagus, Peas and Parmesan … I’ve been irreversibly addicted to this idea.

It’s pure genius, for a couple reasons.

First, of course, it streamlines both cooking and cleanup, since all the action happens in just one pan. There’s no straining the pasta, either. And, you can serve dinner straight outta the pan you cooked it in.

Easy, easy.

Perfect for the busy home cook (which is me … and you)!

But there’s a sneaky side benefit to this method, too.

As pasta cooks, it releases starch into the cooking water. As Kitchn explains, that starch acts as a thickener and binding agent.

In one-pot pasta recipes, the starchy cooking water reduces into a perfect base for a rich, creamy sauce … no butter or heavy cream needed.

Brilliant!

Now, in this recipe, we do add a dab of Neufchâtel cheese (aka reduced-fat cream cheese) to pump up the creamy richness even more and smooth out the edges, bringing all the flavors together. (It’s the same strategy we use in our One-Pot Jamaican Rasta Pasta.) But that’s a much better choice than the butter plus a cup or two of full-fat heavy whipping cream (or even half-and-half or whole milk) that you’ll typically find in a creamy Cajun Shrimp Pasta recipe.

The starchy base sauce from the one-pot cooking method isn’t just easy … it’s also a healthful way to begin building a mock Alfredo sauce that’s still decadent, satisfying and delicious, yet also so, so much lighter and waistline-friendly!

Ok. Problems solved … so, let’s get cookin’!

How to Make Cajun Shrimp Pasta in Just One Pot

Ingredients and Prep

There’s not much prep work with this recipe, just a bit of quick chopping.

But I do recommend that you have all your ingredients gathered up next to the stove, so it’s all ready to go at the right point in the process.

The only potentially tricky questions here are about the shrimp. Specifically, regarding what size to use and how to buy them …

Okey doke! Now that you’ve got your easy prep done … the cooking is super-easy, too! Here’s what you do, step-by-step:

Step #1

Heat your oil over medium heat in a large, heavy sauté pan.

Once the oil is hot, dump in your green bell peppers, onion, celery, and garlic and cook them until they begin to soften and the onions are a little translucent but not too browned. It should take about 8 minutes or so.

Be sure to give the veggies a quick stir now and then, so nothing browns too much and your tiny bits of garlic don’t burn.

Step #2

Next, pour in your broth to deglaze the pan, stirring to loosen up any browned bits that might have formed. (But remember, there ideally shouldn’t be too much in the way of browning.)

Then add your pasta, and dump the undrained tomatoes, milk, Cajun seasoning, bay leaves, thyme, and salt on top.

Stir it up a little to combine everything, and also to help the pasta strands to begin to separate. You don’t want them to cook all stuck together in a clump.

Also, try to push the pasta down, so it’s mostly submerged in the liquid as it cooks.

Cover your pan and increase the heat to bring it up to a boil.

Step #3

Once that glorious mixture comes to a boil, reduce the heat back to about medium or medium-low. You want to maintain a lively simmer, but NOT a hard, full, rolling boil.

At this point, you’re free to help with homework, make a phone call, toss in some laundry … whatever else needs to get done (like, ALLLL the things, right?!?!). Just be sure to wander past the stove occasionally to take the lid off and give everything a good stir. You want to keep the pasta submerged in the sauce as much as possible, but also stir it around enough that it stays separated and un-clumped.

Precisely how long the cooking will take depends on your brand of pasta, but you’re roughly looking at about 10-13 minutes.

Step #4

Once the pasta is al dente, stir in your raw shrimp and continue cooking your meal (covered) until the shrimp are just done.

This happens pretty quickly.

For the fairly large-ish 21/25 size I usually use, that’s gonna take only about 3 minutes.

Remember here … the shrimp cooks quickly.

The easiest way to ruin fabulous shrimp is to overcook them. Don’t do it!

(As you can see in my photos, I prefer to remove the shells from the shrimp tails before cooking – if they weren’t already removed when I bought them – but that’s a matter of personal preference and entirely up to you. If you want a more “chef-y” presentation, feel free to leave the shells on the ends of the tails, to be removed as people are eating.)

Step #5

Now for the extra boost of creamy-dreamy cheesy yumminess …

Stir in the parmesan cheese and Neufchâtel cream cheese to make your creamy Cajun sauce really creamy. Yes … YUM!

Keep stirring until the cream cheese is completely melted and the cheeses are evenly distributed all throughout the dish.

Step #6

Pull your dinner off the heat, discard the bay leaves, and serve it up!

Sure, you can get a little extra fancy and garnish it with some fresh parley for a pop of color, if you’d like. Or a sprinkling of alluring parmesan, to hint at the creamy vibes within.

But that’s all totally optional. Your family is gonna love it just as much if you carry the pan straight to the table and start scooping up helpings … with no fussy garnishes or sprinklings at all.

Trust, me … this glorious dinner really doesn’t need any fru-fru bling. It screams “YES … I AM ABSOLUTELY DELICIOUS” all by its humble, one-pot, no-frills self!

How to Reheat Your Cajun Pasta

Surprisingly, this dinner works well as a make-ahead meal for busy weeknights. And leftovers (in the unlikely event that you happen to have any!) are great a day or two later, as well.

You can gently rewarm it either on the stovetop or in the microwave.

Either way, the key is to reheat gently. You don’t want to overcook and toughen the shrimp. Always go with a low, gentle heat until everything is just heated through.

Want to make a restaurant-quality dinner at home? On even a busy weeknight?? AND that you can actually feel awesome serving to people you really care about (and their waistlines and arteries)???

It’s not too much to hope for. This recipe checks every single box!

Try it this week, and see for yourself why my own family fell so in love with this recipe.

And then pat yourself on the back for whipping up a scrumptious, restaurant-caliber meal that is cleverly so much more nutritious (and gosh … so much easier to make, too).

So many wins here!

~ by Shelley

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One-Pot Creamy Cajun Shrimp Pasta

This super-easy recipe features tender, succulent shrimp in a flavorful Cajun cream sauce. But unlike many other recipes, it uses the one-pot method to create a restaurant-quality meal quickly, easily, and MUCH more nutritiously!

Course Main Dishes

Cuisine American

Diet Low Fat

Prep Time 6 minutes minutes

Cook Time 27 minutes minutes

Total Time 33 minutes minutes

Servings 8 cups

Calories 238

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

Ingredients

• 1 teaspoon olive oil
• 1 cup chopped green pepper
• 1 cup chopped yellow onion
• ½ cup thinly sliced celery
• 2 tablespoons minced garlic
• 1 (14.5-ounce) can fat-free, reduced-sodium chicken broth
• 8 ounces linguine or fettuccine (we use whole wheat or whole grain)
• 1 (14.5-ounce) can fire roasted diced tomatoes, undrained
• 1½ cups nonfat milk
• 2½ teaspoons Cajun seasoning (we use McCormick; see note)
• 2 bay leaves
• 1½ teaspoons dried thyme leaves
• ½ teaspoon kosher salt
• 1 pound uncooked, peeled and deveined shrimp, tails removed if desired (we use 21/25 size; see note)
• ¼ cup grated parmesan cheese
• 2 tablespoons reduced-fat cream cheese (Neufchâtel cheese)
• optional for garnish: chopped fresh parsley or extra parmesan

US Customary – Metric

Instructions

• Heat oil over medium heat in a large sauté pan. Add green pepper, onion, celery, and garlic. Cook for about 8 minutes, stirring occasionally, until they begin to soften and the onions are a little translucent but not too browned.
• Add broth to deglaze the pan, loosening any browned bits. Then add pasta, undrained tomatoes, milk, Cajun seasoning, bay leaves, thyme, and salt. Stir to combine and separate the pasta a little. Cover the pan and increase heat to bring it to a boil (this usually takes 3-4 minutes on my stove).
• Once it comes up to a boil, reduce the heat to about medium or medium-low, to maintain a lively simmer (not a full, hard, rolling boil). Continue cooking, covered but stirring occasionally and trying to keep the pasta mostly submerged, until the pasta is tender (which generally takes about 10-13 minutes, depending on your brand of pasta).
• Stir in shrimp and continue cooking, covered, until the shrimp are done (about 3 minutes for the 21/25 size we use). Do not overcook.
• Add parmesan cheese and cream cheese, stirring to melt the cream cheese and distribute the cheeses evenly.
• Remove from heat, discard bay leaves, and serve immediately, garnished with parsley and extra parmesan, if desired.

Notes

Cajun seasoning: Various brands of Cajun seasoning may vary in their spice blend formulations and spiciness. We tested this recipe with McCormick Gourmet Cajun Seasoning, as it seems to be widely available. If you use a different brand, you may need to adjust the amount to taste, and possibly also tweak the amount of kosher salt you add (if your Cajun seasoning blend includes extra salt).

Shrimp size: Shrimp are sold with a "size" number that indicates how big the shrimp will be, based on how many it takes to equal a pound. I like to use fairly large shrimp, typically ones labeled as 21/25, which means that there will be about 21-25 shrimp in a pound. You can use larger or smaller shrimp in this recipe, but you'll need to adjust their cooking time slightly, so they still end up perfectly cooked. Always shoot for them to be "just-cooked" … succulent and tender, not toughened and dried out.

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

Nutrition

Serving: 1 cup | Calories: 238 | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0g | Unsaturated Fat: 2g | Cholesterol: 78mg | Carbohydrates: 35g | Fiber: 6g | Sugar: 6g | Protein: 18g

This recipe was inspired by an old Cooking Light recipe for Cajun Shrimp Linguine that used a more traditional cooking method and turned to half-and-half for creaminess. We slashed the fat even further and streamlined prep with the one-pot cooking method, which also allowed us some nutritional room to stir in a little parmesan for an extra layer of savory, cheesy, umami flavor.

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