If you prefer pasta recipes with tomato sauce then this cottage cheese pasta is for you.

I’ve made healthy alfredo sauce with Greek yogurt and healthy chicken alfredo with a milk based sauce that’s similar to my Instant Pot chicken alfredo, but this cottage cheese alfredo is next level because protein packed comfort food never tasted this good!

I’ve finally perfected the recipe so the sauce doesn’t separate, and even use it to make cottage cheese mac and cheese! It stays smooth and velvety just like traditional alfredo but without the guilt.

Why You’ll Love This Recipe

• Quick meal: One of the best cottage cheese recipes that doubles as an easy 15 minute meal.
• High in protein: Cottage cheese boosts each serving to 24 grams of protein without any meat.
• Customizable: Use your favorite pasta, gluten-free pasta, or veggie noodles and top it off with chicken or shrimp.
• Rich texture: This cottage cheese alfredo sauce has that creamy indulgence everyone loves but with a nutritious upgrade!

Ingredients for Cottage Cheese Alfredo

You’ll need just 10 kitchen staples to turn this restaurant favorite into a protein-packed healthy dinner right at home.

• Pasta: I used fettuccine just like the restaurants do because its wide, flat shape holds the creamy sauce perfectly. You can also use other pastas like linguine, penne, or farfalle.
• Whole milk: I like using whole milk because the higher fat content makes the sauce creamier, and alfredo is always better that way! You can use 2% or 1% milk, but it just won’t be as rich and creamy.
• Cottage cheese: Feel free to use any fat percentage of cottage cheese you like but just like with milk, the higher the fat, the creamier the sauce. I used 2% cottage cheese.
• Parmesan cheese: Make sure to use freshly grated Parmesan for the best results.
• Butter: Traditional alfredo sauce is packed with butter but I stick to just 2 tablespoons of salted butter to bring the sauce together and add richness. It also cuts down on fat and calories while still keeping that creamy texture and delicious flavor we all love!
• Cornstarch: You need a starch to thicken the sauce. I used cornstarch, but you can substitute it with arrowroot powder.
• Garlic: Fresh garlic always brings the most flavor, especially in pasta dishes.
• Herbs and spices: All you need is salt and pepper for the sauce, and I always garnish with fresh parsley.

How to Make Cottage Cheese Alfredo

This cottage cheese alfredo recipe is super easy to make and ready in just 15 minutes!

• Cook pasta: Boil a large pot of water, add a pinch of salt, and then the fettuccine. Cook according to package instructions or until al dente, most noodles take 8-10 minutes.
• Blend sauce ingredients: Meanwhile, add milk, cottage cheese, Parmesan, butter, garlic, cornstarch, salt and pepper to a blender and process until smooth.
• Thicken the sauce: Pour the mixture into a large non-stick skillet and cook it on low-medium heat. Keep stirring until it starts bubbling and thickens into a sauce, it should take about 5 minutes. Just don’t let it overcook!
• Combine and simmer: Drain the fettuccine and add it to the skillet. Using tongs, gently stir to coat the noodles, then let it simmer for about 1-2 minutes. Give it another stir.

Tips for Best Results

Alfredo with cottage cheese will wow your taste buds with these top tips.

• Use non-stick skillet for the sauce: So cheese doesn’t stick to the bottom, like it would in a stainless steel pot.
• Don’t use non-fat dairy: It tends to separate, tastes bland, and doesn’t yield creamy results. I would only go as low as 1% for both milk and cottage cheese.
• Don’t overcook the sauce: You want to cook it just until it resembles sauce so it doesn’t separate.
• Cook low and slow: Cream sauces curdle when cooked on medium-high heat. Keep it on low-medium, stir, and be patient. Trust me, it still only takes 15 minutes from start to finish!
• Follow the recipe: Cottage cheese tends to separate when heated, so all ingredients and their amounts have been tested for foolproof results. For example, don’t skip the butter, it helps pull the sauce together.

Variations

• Lower in carbs: Swap regular pasta for spaghetti squash noodles for an even healthier alfredo that’s low in carbs and high in protein.
• Higher in protein: Use high protein pasta and high protein milk. You can also add less pasta so there is more protein and less carbs in the dish, then add chicken and pre-cook it like I do in healthy chicken alfredo.
• Different pasta: Regular, whole wheat, or gluten-free pasta all work great for this recipe. Just remember to adjust the cooking time, gluten-free noodles take less time to cook.
• Add vegetables: Quickly saute some broccoli, asparagus, green beans, or mushrooms, set aside, then add back into the skillet with the fettuccine. You can also stir in some spinach or frozen peas with the noodles towards the end.

What to Serve Alfredo with?

For a fast, simple, and delicious lunch or dinner you can totally enjoy this cottage cheese alfredo pasta just as it is. It’s so good, I promise you won’t feel like you’re missing a thing!

But if you want to add a little extra, go for it. A slice of garlic bread, a fresh salad, some veggies, or even a side of meat would be perfect.

• Meat options: Shrimp, grilled salmon, or baked chicken with a dollop of basil pesto for added flavor.
• Veggie options: Roasted asparagus, crispy brussels sprouts, broccoli, or roasted butternut squash are all winners.
• Salad options: Whip up a Caesar salad, a light caprese, Greek salad or my personal favorite strawberry spinach salad for a touch of sweetness.

How to Store and Reheat

Store: Refrigerate your leftover pasta covered for 2-3 days.

Freeze: I never freeze pasta because in my experience it doesn’t hold up well in the freezer.

Reheat: Only reheat in the microwave as it helps prevent the sauce from separating, which will happen if it’s reheated on the stovetop.

FAQs

More Healthy Pasta Recipes to Try

• Chicken alfredo spaghetti squash boats
• Healthy mac and cheese
• No boil pasta bake

Print

Cottage Cheese Alfredo

This Cottage Cheese Alfredo is made with 10 ingredients, ready in 15 minutes, and packs 24 grams of protein with no heavy cream.

Course Dinner

Cuisine Italian

Prep Time 3 minutes minutes

Cook Time 12 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 464kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Large pot
• Blender

Ingredients

• 10 ounces fettuccine noodles
• 1 cup whole milk 2% or 1% will be less creamy
• 1 cup cottage cheese I used 2%
• 1/2 cup Parmesan cheese grated
• 2 tablespoons butter salted
• 1 garlic clove
• 1 1/2 tablespoons cornstarch
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• Bring large pot with water to a boil, then add a pinch of salt and fettuccine. Cook as per package instructions or until al dente, about 8-10 minutes.
• Meanwhile, in a high speed blender, add milk, cottage cheese, Parmesan cheese, butter, garlic, cornstarch, salt and pepper. Process until smooth.
• Pour mixture into large non-stick skillet and cook on low-medium heat just until bubbling and thickened into a sauce, stirring constantly. Takes about 5 minutes. Do not overcook.
• Drain fettuccine and add to the skillet. Using tongs, stir gently to coat and let simmer for 1-2 minutes. Stir again.
• Serve hot garnished with parsley, if desired.

Notes

• Store: Refrigerate pasta covered for up to 2-3 days.
• Freeze: Do not freeze pasta as pasta generally does not freeze well.

Nutrition

Calories: 464kcal | Carbohydrates: 59g | Protein: 24g | Fat: 15g | Saturated Fat: 8g | Trans Fat: 0.3g | Cholesterol: 93mg | Sodium: 767mg | Fiber: 2g | Sugar: 6g

The post Cottage Cheese Alfredo appeared first on iFoodReal.com.

We also love this chicken and cabbage stir fry!

Once I made my turkey egg roll in a bowl, I wanted to try it with shrimp since it’s such a quick protein to cook which makes it into a 15 minute meal! We all devoured this shrimp egg roll in a bowl and I served it with Instant Pot brown rice for my hungry boys.

If you’ve never tried egg roll bowls, you’re in for a treat! Picture biting into an egg roll, no wrapper, just the tasty, protein-packed filling!

Why You’ll Love This Recipe

• Easy: Bagged coleslaw mix keeps prep super easy, and adding shrimp makes it even simpler.
• Healthy: High protein, low calories, and veggies galore!
• Full of flavor: You’ll keep craving the savory Asian flavors week after week.
• Leftover magic: The ingredients blend overnight making it perfect for meal prep or a quick lunch.

Ingredients for Shrimp Egg Roll in a Bowl

These 10 simple ingredients infuse so much flavor into this one pot meal.

• Shrimp: Use any size raw shrimp. I prefer raw shrimp because it really absorbs flavor. Keep in mind bigger shrimps will be more prominent but are more pricey.
• Aromatics: Minced fresh garlic and chopped onion provide a flavorful base.
• Oil: Avocado oil or olive oil for frying. Toasted sesame oil will add a delicious nutty flavor, but if it’s not toasted I wouldn’t splurge on it.
• Coleslaw mix: I used 2 bags of store-bought coleslaw mix. If you have extra green cabbage lying around, this recipe is a great way to use it up! Just chop up some carrots or grab some matchstick carrots to mix in.
• Edamame: Adding thawed edamame ups the protein, fiber, vitamins, and minerals while adding a fun pop of flavor and color.
• Homemade Asian sauce: A delicious blend of brown sugar, soy sauce, and rice vinegar.
• Green onion: My favorite stir fry garnish for fresh flavor and vibrant color.

How to Make Egg Roll in a Bowl with Shrimp

Here’s a quick overview how to make it. It’s done in 4 easy steps using one large pan. There is a full recipe card below.

• Cook shrimp: Heat a large skillet on medium heat and coat with 1 tablespoon of oil. Add the shrimp and let them cook for 3-4 minutes until they turn opaque, giving them a few stirs along the way. Once done, transfer to a large bowl and set aside.
• Saute aromatics: Pour in the rest of the oil along with the onion and garlic. Let them saute for 3-4 minutes, stirring occasionally.
• Add cabbage and spices: Add in the coleslaw, brown sugar, soy sauce, and rice vinegar. Cook it all together for another 1-2 minutes, stirring a few times.
• Add shrimp and edamame: Toss in the edamame and cooked shrimp. Keep stir frying for another 2-3 minutes, giving it a few more stirs.

Tips for Best Results

These pro tips turn this shrimp egg roll in a bowl recipe into a shrimp lover’s favorite.

• Type of skillet to use: You want a wide skillet with deep edges so the ingredients can spread out evenly and cook quickly without spilling over the sides. I swear by my non-stick ceramic skillet!
• Thaw and drain shrimp well: Excess moisture in the shrimp can cause them to steam rather than fry, and it will also water down the sauce.
• Don’t overcook: Overcooked shrimp becomes rubbery, dry, and not very enjoyable.
• Using cooked shrimp: Since the shrimp are already cooked you can cook them for less time. Saute for 2-3 minutes until they are heated through.

Variations and Substitutions

We all need that one quick recipe that fits our diet and whatever’s in the pantry. Here’s how to switch it up:

• Use different protein: Use ground meat like ground chicken, beef, pork, or turkey. You could also add scrambled eggs, tofu, or tempeh for a vegetarian option.
• To add more vegetables: Swap half or the full amount of coleslaw mix for broccoli slaw, mix in some frozen peas or corn, chopped mushrooms, sliced bell peppers, or zucchini.
• Omit edamame: You can skip edamame altogether or swap it out with lima beans to maintain the protein content, or use frozen green beans for crunch and color.
• Using regular cabbage: You’ll need about half of a medium cabbage, thinly sliced using a knife or mandoline.
• Make it gluten-free: Use tamari or coconut aminos instead of soy sauce.

Serving

Egg roll in a bowl is filling and can stand alone as a meal. You can even drizzle it with sauce from bang bang shrimp tacos for an extra kick.

With serving sizes increasing in my household, I find serving it over grains is a no brainer. It’s tasty and keeps everyone full. Choose from brown rice, white rice, quinoa, and noodles, or cauliflower rice to up the volume while keeping it low carb.

If you want a little extra on the side, a simple mixed green salad or cucumber salad with a light vinegar-based dressing would be a perfect match.

How to Store and Reheat

Store: Egg roll in a bowl stores well in an airtight container and in the refrigerator for up to 3 days.

Reheat: You can reheat in the microwave for 1-1.5 minutes or quickly stir fry on the stove over high heat with a touch of oil.

FAQs

More Shrimp Recipes to Try

• Shrimp ceviche
• Shrimp tacos
• Shrimp avocado salad

More Asian Inspired Quick Dinners

• Asian turkey lettuce wraps
• Cabbage stir fry
• Korean ground beef and rice bowls
• Cauliflower fried rice

Print

Shrimp Egg Roll in a Bowl

Shrimp Egg Roll in a Bowl is a 15 minute healthy dinner with juicy shrimp and crunchy vegetables sauteed together in a single skillet.

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 4 minutes minutes

Cook Time 11 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 185kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 1 pound raw shrimp thawed and drained
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 2 tablespoons oil for frying, divided
• 28 ounces coleslaw mix 2 bags
• 1 tablespoon brown sugar
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1 cup edamame thawed
• 1/3 cup green onion finely chopped

US Customary – Metric

Instructions

• Preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add shrimp and cook for 3-4 minutes or until opaque, stirring only a few times. Transfer to a large bowl and set aside.
• Add remaining oil, onion and garlic. Saute for 3-4 minutes, stirring occasionally. Add coleslaw, brown sugar, soy sauce, rice vinegar and cook for 1-2 minutes, stirring a few times.
• Add edamame and previously cooked shrimp. Stir fry for another 2-3 minutes, stirring a few times.
• Turn off heat, garnish with green onion and serve immediately.

Video

Notes

• Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.
• Reheat: Reheat in a microwave for 1 – 1.5 minutes or sti fry quickly on the stove on high heat with a bit of oil.

Nutrition

Calories: 185kcal | Carbohydrates: 17g | Protein: 16g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 95mg | Sodium: 673mg | Fiber: 5g | Sugar: 8g

The post Shrimp Egg Roll in a Bowl appeared first on iFoodReal.com.

We also love cottage cheese egg bites and cottage cheese egg bake.

Scrambled eggs need water or milk, but we are taking a different route by using cottage cheese instead for that perfect fluffy texture.

I always have yogurt and cottage cheese in my fridge as an easy source of protein. I decided to try cottage cheese scrambled eggs, and they turned out so delicious! Almost too simple to call it a recipe but worth sharing!

Why You’ll Love This Recipe

• Double the protein: Cottage cheese recipes are popular for their simple way of boosting protein, and adding eggs doubles the protein punch.
• Something new: Spruce up your everyday breakfast, it’s just so different and new.
• Easy to make: Whisk together eggs with cottage cheese, scramble, and enjoy a low carb, high protein breakfast in 5 minutes.
• You can’t taste cottage cheese: Great for those who want to incorporate it but don’t like the taste of it.

Ingredients for Cottage Cheese Scrambled Eggs

You’ll only need 5 simple ingredients to make this recipe. Further down, you’ll find a list of add-ins we recommend.

• Eggs: I count 2 large eggs as 1 serving.
• Cottage cheese: I typically use 2% or 4% fat cottage cheese. Full fat cottage cheese has higher protein content and adds a creamier texture, but you can use any.
• Seasoning: Salt and black pepper add just the perfect touch of flavor. I like to add freshly ground pink salt as a garnish because cottage cheese is already quite salty.
• Oil: Use olive oil or avocado oil to stop the eggs from sticking and make them lighter and healthier.

How to Make Scrambled Eggs with Cottage Cheese

Here’s a quick overview to making cottage cheese scrambled eggs. There is a full recipe card below.

• Prep: Heat a small non-stick skillet over medium heat and add oil.
• Whisk eggs and cottage cheese: Combine eggs, cottage cheese, and pepper in a small bowl and whisk with a fork.
• Scramble eggs: Pour the egg mixture into the pan. Let the edges set slightly, then use a silicone spatula to push the eggs towards the center. Keep folding and breaking up the eggs for a few more minutes, or until they reach your desired level of doneness.
• Serve: Remove from heat and serve with a sprinkle of salt.

Tips for Best Results

Here are some easy tips for mastering the fluffiest and tastiest cottage cheese eggs ever!

• Use non-stick pan: The oil helps prevent sticking but you’ll need a good non-stick skillet for perfect eggs. Don’t use cast iron skillet.
• Don’t overcook: Eggs will get rubbery, cottage cheese will start to curdle and release whey. Make sure to remove from heat while they’re still soft.
• Go by the look: Cooking time can differ because the moisture content of cottage cheese varies between brands. Eggs should appear slightly wet, without any clear egg whites or liquid in the pan.
• Double the recipe: This recipe is great for meal prep, so grabbing a large skillet and doubling up ensures convenient meals for up to 3 days.

Variations and Additions

Eggs and cottage cheese pack in the protein and flavor, but you can jazz them up with additional ingredients whenever inspiration strikes. Here are a few ideas to get you started:

• Chopped vegetables: Add some finely chopped onions, bell peppers, or tomatoes for a burst of freshness. Try sauteed mushrooms for an earthy touch, or stir in baby spinach just as the eggs begin to set.
• Herbs: I love using fresh herbs, but you can also sprinkle in some dried herbs. Basil, dill, parsley, chives, or thyme can be added to the egg mixture or dusted on top.
• More cheese: If you like cheesy eggs feel free to toss in some shredded mozzarella or cheddar cheese, or sprinkle on some grated Parmesan.
• Use butter: You can swap the oil for butter if you favor it with your eggs.

What to Serve with Cottage Cheese Eggs?

These eggs are perfect for a quick breakfast or as an addition to your morning spread, the options are endless!

• On toast: Spread it over your favorite toasty bread either on its own or as a layer in avocado toast.
• A savory breakfast: Serve next to crispy baked bacon or sausage for a heartier dish.
• Fresh fruit: For a sweet touch, pair them with a fruit salad, or keep it simple with a handful of fresh berries, sliced banana, mango, or orange.
• Something fluffy: Pancakes, waffles, or muffins make a wonderful addition to a leisurely weekend breakfast or brunch. Reader favorites include almond flour pancakes, healthy waffles, and almond flour banana muffins.
• Spicy kick: Add a bit of heat with a drizzle of hot sauce or a dollop of salsa.
• Healthy drinks: Enjoy with your favorite hot or cold beverage, whether it’s coffee, tea, a refreshing green smoothie, or a bubbly kombucha.

How to Store and Reheat

Store: Keep your eggs in an airtight container in the refrigerator for up to 3 days.

Reheat: When you’re ready to enjoy them again, heat them in the microwave for 1-1.5 minutes. I don’t recommend to reheat scrambled eggs on the stove because they will dry out and become rubbery.

Don’t freeze because the cottage cheese will separate and become watery.

FAQs

More Cottage Cheese Recipes to Try

• Cottage cheese egg salad
• Cottage cheese egg muffins
• Cottage cheese protein pancakes
• Cottage cheese bagels
• Cottage cheese waffles
• Cottage cheese pudding

More Egg Recipes You’ll Love

• Instant Pot egg bites
• Healthy breakfast casserole
• Sweet potato breakfast casserole
• Vegetable frittata
• Egg white bites

Print

Cottage Cheese Scrambled Eggs

Cottage Cheese Scrambled Eggs are creamy, fluffy, and deliver 21 grams of protein in under 10 minutes. Perfect breakfast for busy mornings!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 2 minutes minutes

Cook Time 5 minutes minutes

Total Time 7 minutes minutes

Servings 1 serving

Calories 254kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Spatula

Ingredients

• 2 large eggs
• 1/3 cup cottage cheese
• 1/4 teaspoon ground black pepper
• Pinch salt
• 1 teaspoon oil for frying

Instructions

• Preheat small non-stick skillet on medium heat and add oil.
• In a small bowl, add eggs, cottage cheese and pepper. Whisk with a fork.
• Pour egg mixture into a pan. Allow edges to set a bit, then using a silicone spatula push eggs towards the center. Continue to fold and break the eggs for a few more minutes or until desired doneness. Don't overcook.
• Remove from heat and serve with a sprinkle of salt.

Notes

Store: Refrigerate in an airtight container for up to 3 days. Reheat in the microwave for 1 – 1.5 minutes. Don’t freeze.

Nutrition

Calories: 254kcal | Carbohydrates: 3g | Protein: 21g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 384mg | Sodium: 366mg | Fiber: 0.1g | Sugar: 2g

The post Cottage Cheese Scrambled Eggs appeared first on iFoodReal.com.

We also love our bang bang shrimp tacos, shrimp ceviche recipe or shrimp tostadas. So easy and good!

Oh my goodness, these shrimp tacos came out fantastic! Spicy shrimp, creamy slaw, yummy shrimp taco sauce wrapped in warm fresh corn tortilla. Then a squeeze of fresh lime juice and you are in Mexico!

I promise you my fish tacos recipe and grilled fish tacos are just as good!

Why You Will Love This Recipe

• Easy: This recipe is ready in 15 minutes from start to finish and healthy dinner is served.
• Healthy: Shrimp is low calorie and full of nutrients and then combined with coleslaw cabbage that is high in Vitamin C and K .
• Enjoy year round: Grill in the summer, pan fry in cooler months, you can also easily host with these tacos any time!
• Customizable: As with any tacos, sky is the limit when serving tacos!

Ingredients for Shrimp Tacos Recipe

Let’s start with simple and best shrimp tacos ingredients.

• Raw shrimp: Fresh or frozen. I use 31-40 count per pound shrimp. You can use smaller or larger shrimp if you wish, you will have to adjust the cook time. P.S. I forgot to remove the tails.
• Tortillas: We prefer small corn tortillas around 6 inches in diameter. You can use flour tortillas as well.
• Store bought coleslaw mix: Saves a lot of time.
• Plain yogurt: Use regular yogurt or Greek yogurt mixed with a bit of water. I do not recommend to use 0% yogurt because slaw will lack flavor. We already reduced a lot of fat by cutting back amount of mayo.
• Mayo: A little bit of mayo makes taco sauce “legit”.
• Seasonings: Taco seasoning, garlic powder, lime and cilantro. That’s it!

How to Make Shrimp Tacos

Make Shrimp Taco Seasoning and Sauce

Make shrimp taco seasoning: We combine enough taco seasoning with garlic powder to season raw shrimp for 5 minutes while you are making the sauce and pre-heating the skillet. You want shrimp to be a little spicy, so assembled tacos do not taste bland.

And no salt is added because shrimp contains a lot of sodium. And so does taco seasoning although I buy low sodium taco seasoning or make my homemade taco seasoning.

Make shrimp taco sauce: Most shrimp taco recipes are heavy on mayo. I used yogurt and a touch of mayo because these tacos wouldn’t be real shrimp tacos without creamy mayo slaw. It is a version of my healthy coleslaw recipe. This step reduces fat and calories but still gives the tacos a more authentic taste.

Combine yogurt and mayo with lime juice, more taco seasoning and a pinch of cayenne. We will use it for the slaw and to drizzle on tacos. Set aside.

Saute Shrimp and Make Cabbage Slaw

Cook shrimp for 4 minutes in a hot ceramic non-stick skillet. Shrimp cooks fast and it’s ready when no longer gray and starts to turn pink. For more browned look, flip once and press on shrimp with spatula.

Make slaw by literally just dumping a 14 ounces bag of store-bought cabbage slaw, cilantro, salt and almost all of the taco sauce.

Assemble The Tacos

Time to assemble the tacos: I like to warm tortillas in a cast iron skillet on medium-high heat. Just 10 seconds per side because otherwise tortilla will dry out and break as you fold it.

Press with a spatula for extra char. If you have a gas stove, do it directly on the burner using tongs.

What goes in shrimp tacos? Fill each tortilla with 3-4 sauteed shrimps (depending on the size), some slaw and drizzle with the sauce.

Tips for Best Results

• If your shrimp is not cleaned: Here is a quick tutorial how to peel and devein shrimp.
• Serve tacos in 2 tortillas (double layer): Because corn tortillas are delicate and tend to fall apart if fresh. That’s what they do in Mexico.
• For non-creamy slaw: Make this vinegar coleslaw recipe instead. It will go very well in this recipe and make heck of a super healthy shrimp tacos!
• To make grilled shrimp tacos: You can grill shrimp on a silicone grill mat on medium-high heat. Keep in mind it slows down cooking as food is not hit directly by flames. Cover the grill and give shrimp a few minutes. Then open and when you see pink on the bottom, flip carefully, cover and cook until no longer gray.

What to Serve with Shrimp Tacos?

This shrimp taco recipe is highly versatile! I usually use what I have on hand. Here are a few other ideas:

• Other toppings: Add diced jalapenos or drizzle with hot sauce for heat lovers, diced avocado or pico de gallo on the side, crumbled cotija cheese on top and sour cream on a side.
• Add fruit salsas: Replace coleslaw entirely with any of these salsa recipes: pineapple jalapeno salsa, mango salsa or peach salsa.
• Make low carb: Make lettuce wraps and serve in double layers of Boston lettuce or Romaine lettuce leaves. Or serve them a taco bowl style.
• Make a taco bar: Set out brown rice or quinoa, Mexican street corn salad, guacamole, Instant Pot refried beans, Instant Pot corn on the cob for a whole spread where everyone can make a taco, a bowl or whatever combination they like!

How to Store and Reheat

Store leftovers: Refrigerate leftover cooked shrimp and slaw in separate airtight containers for up to 24 hours. Cabbage slaw will leak a bit, so be sure to drain and stir before serving in tacos.

To reheat: Place previously cooked shrimp on well preheated ceramic non-stick skillet with a bit of cooking spray or oil. You want skillet to be hot.

Cook shrimp for maximum 1 minute per each side, just to heat through and not overcook. It doesn’t need much more than that.

Enjoy this 15 minute easy shrimp taco recipe! I swear, it’s the easiest weeknight dinner I ever made.

FAQs

More Shrimp Recipes to Try

• Shrimp salad
• Grilled shrimp skewers
• Shrimp and spaghetti
• Air fryer shrimp
• Bang bang shrimp
• Shrimp egg roll in a bowl

More Tacos Recipes to Try

• Chicken street tacos
• Ground chicken tacos
• Ground beef tacos
• Ground turkey tacos
• Carne asada tacos
• Baked tacos

Also browse through all of my favorite healthy taco recipes and healthy shrimp recipes!

Print

15 Minute Easy Shrimp Tacos Recipe

This 15 Minute Shrimp Tacos Recipe with slaw and spicy juicy shrimp, wrapped in warm corn tortilla has the best taste and texture.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 9 tacos

Calories 171kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Glass bowls

Ingredients

For the Shrimp Tacos:

• 1 pound raw shrimp peeled & deveined (I left tails on)
• 1 tablespoon taco seasoning
• 1 teaspoon garlic powder
• 14 ounces bag of coleslaw or 3 cups shredded cabbage
• 1/2 small bunch cilantro finely chopped
• Avocado oil for frying
• Ground black pepper to taste
• 9 corn tortillas
• Easy guacamole optional

For the Shrimp Taco Sauce:

• 1/2 cup plain yogurt 2%+ fat
• 1/4 cup mayo I use avocado oil mayo
• 1 lime juice of
• 1/2 teaspoon taco seasoning
• 1/4 teaspoon salt
• Pinch cayenne
• Ground black pepper to taste

US Customary – Metric

Instructions

• In a medium bowl, add shrimp, 1 tbsp taco seasoning, garlic powder and pepper. Stir and set aside.
• In a small bowl, add yogurt, mayo, lime juice, taco seasoning, cayenne and black pepper. Stir and set aside.
• Preheat large ceramic non-stick skillet on high heat and add shrimp. Cook until pink on the bottom, flip and cook until no longer gray. For more char, flip once and press on shrimp with spatula. Or you can grill shrimp on a silicone grill mat on high heat.
• In a large bowl, add slaw, cilantro, salt and almost all of the sauce, reserving some for drizzling on tacos. Stir gently.
• To assemble tacos, warm tortillas in a cast iron skillet on high heat for 10 seconds per side and pressing on with spatula.
• Fill each tortilla with 3-4 shrimps, some slaw and drizzle with sauce. Serve immediately.

Video

Notes

• Store: Refrigerate leftover cooked shrimp and slaw covered for up to 24 hours.
• Shrimp: Make sure shrimp is very well drained and dry. This will ensure it gets a char on instead of releasing a lot of water.
• Yogurt: I do not recommend to use 0% yogurt because slaw will lack flavor. We already reduced a lot of fat by cutting back amount of mayo.
• Serve in 2 tortillas (double layer) if using small corn tortillas. They are delicate and tend to fall apart if fresh.
• To make low carb: Make lettuce wraps and serve in Boston or Romaine lettuce leaves (again double the layers to hold better).

Nutrition

Serving: 1taco | Calories: 171kcal | Carbohydrates: 16g | Protein: 13g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 131mg | Sodium: 546mg | Fiber: 3g | Sugar: 3g

The post 15 Minute Easy Shrimp Tacos Recipe appeared first on iFoodReal.com.

10 minute Easy Spaghetti Recipe with tomato sauce, garlic, oregano and Parmesan. It’s quick and simple recipe for spaghetti everyone loves!

We also love this 30ish minute one pot spaghetti, Instant Pot spaghetti and shrimp spaghetti recipe.

This easy spaghetti recipe was created one of those moments when I didn’t know what to make, and wanted one of quick healthy dinners that everyone would eat. Well, we ate…and ate…and ate some more.

It’s a simple spaghetti recipe using a few basic ingredients and it turned out to be the best spaghetti ever and even easier than healthy mac and cheese!

Why You’ll Love This Recipe

• Quick: No long-simmering sauces and it’s ready in only 10 minutes.
• Easy: It’s as easy as cooking your spaghetti, making the sauce, then combining them together. All you need is one pot!
• Budget-friendly: No high restaurant bills, save your money and your time and make tasty pasta dinner right at home!
• Tastes like a restaurant’s meal: The flavors come together so nicely, no one will believe it’s made with plain canned tomato sauce!

Ingredients for Easy Spaghetti Recipe

You will be amazed at how these simple ingredients make the tastiest easy spaghetti recipe.

• Spaghetti: Any pasta will work. I prefer to use whole wheat or whole grain noodles because they contain fibre and nutrients. If you use regular white pasta, please note the nutritional information will change.
• Tomato sauce: To make good spaghetti, you need a can of cheap, preferably low sodium, tomato sauce that reads “tomato sauce”. Not “spaghetti sauce,” not “pizza sauce,” not “pasta sauce,” not “marinara sauce.” Just “tomato sauce”.
• Parmesan cheese: I highly recommend using a block of fresh Parmigiano Reggiano and grating your own. Pre-grated Parmesan cheese in a shaker contains cellulose as a filler and does not taste as fresh.
• Garlic: You’ll need lots of minced garlic in this recipe which makes it just as flavorful as a homemade spaghetti sauce.
• Olive oil: Use quality and extra virgin olive oil because you it adds to the flavor.
• Dried oregano, salt, and pepper: A simple seasoning to add to the sauce is all you need.

How to Make Easy Spaghetti Recipe

Here is a quick overview hot to make this easy spaghetti recipe. Everything cooks in one pot! That’s why I love my 6 quart Dutch oven so much!

• Cook spaghetti: Fill a large Dutch oven or pot with cold water 3/4 full and bring to a boil. Add 2 teaspoons of salt and spaghetti. Separate pasta with tongs a few times during the first 2 minutes of cooking to ensure it does not stick. Keep cooking uncovered for 5 more minutes or until al dente, stirring occasionally.
• Drain pasta: Test the spaghetti for doneness towards the end by grabbing one strand onto a plate with tongs. Do not overcook until too soft. The key to tasty pasta is cooked pasta with a bite, al dente pasta. Drain in a colander.
• Cook garlic: Return the pot to medium heat and add olive oil, 4 garlic cloves, and oregano. Cook for 20 seconds, stirring constantly. Garlic cooks fast and can easily burn, so don’t walk away. Turn off the heat.
• Add remaining ingredients: Combine drained spaghetti, tomato sauce, remaining 1/2 teaspoon salt, ground black pepper, and 1 more fresh garlic clove in same pot. Stir gently until warmed through. Sprinkle with Parmesan cheese and serve this spaghetti immediately!

Tips for Best Results

Here are my top tips for the best easy spaghetti recipe in the world!

• Cook spaghetti in salted water: Don’t worry, you will not be eating 2 teaspoons of salt. Salted water boils faster than unsalted water, it also adds a ton of flavor to the pasta and prevents spaghetti noodles from clumping together.
• Cook pasta only to al dente: If it’s edible with a bite but not undercooked and hard, it’s probably done. This is what al dente means. No one likes mushy pasta, plus it will break apart when you go twirl it on your fork.
• Using gluten-free pasta: Gluten free spaghetti made with brown rice or quinoa will work but it does cook faster than wheat. So cook for shorter amount of time and watch it to avoid a mushy mess.
• Don’t reduce amount of garlic: That one clove of fresh garlic at the end is a must!
• To prevent garlic from burning: Turn off heat before adding the garlic and it will cook with residual heat rather than burning.

Variations

Here are a few variations to adjust this spaghetti recipe to ingredients you have on hand or your tastebuds:

• To add protein: You can add cooked ground turkey, chicken, beef, pork or Italian sausage. Saute it first after cooking the spaghetti but before sauteing the garlic, and transfer to a large bowl. If you’re cooking ground beef or pork, I also recommend to drain the fat. Then add to the recipe along with tomato sauce and cheese.
• Add some heat: Add up to 1/4 teaspoon red pepper flakes along with garlic and saute.
• Fresh herbs: Add 2 or 3 tablespoons finely chopped fresh basil or parsley. Or add 1 to 2 teaspoons of fresh thyme or lemon thyme. Fresh herbs and another wonderful layer of flavor!
• Cheese: Instead of Parmesan cheese use freshly grated Pecorino Romano cheese. It’s harder to find but has very nice flavor!

What to Serve with Simple Spaghetti Recipe?

Garnish your cooked spaghetti with more freshly grated Parmesan cheese and fresh basil or parsley. This dish is flavorful so it will go well with a simple salad like simple butter lettuce salad or spring mix salad. Both of these salads will complete the concept of “easy dinner”.

For restaurant quality meal at home, add some nice crusty bread with olive oil bread dip or garlic bread and a glass of red wine.

To add some protein, make a batch of turkey meatballs or Instant Pot meatballs and serve on a side.

How to Store and Reheat

Store: Refrigerate spaghetti leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of water or vegetable broth and simmer on low heat while covered for a few minutes.

You can also reheat it in a microwave without extra liquid for 30-60 seconds or until heated through.

Freeze: I don’t recommend to freeze cooked pasta. It becomes mushy and unappetizing once thawed.

FAQs

More Easy Spaghetti and Pasta Recipes

• Caprese pasta
• No boil pasta bake
• Crockpot chicken spaghetti
• Chicken and whole wheat spaghetti
• Ground turkey and broccoli pasta
• Mongolian ground beef noodles
• Alphagetti

Be sure to check out more of our healthy pasta recipes!

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Easy Spaghetti Recipe

10 minute Easy Spaghetti Recipe with tomato sauce, garlic, oregano and Parmesan. It's quick and simple recipe for spaghetti everyone loves!

Course Dinner

Cuisine Italian

Diet Vegetarian

Prep Time 1 minute minute

Cook Time 10 minutes minutes

Total Time 11 minutes minutes

Servings 4 large servings

Calories 397kcal

Author Olena Osipov

Equipment

• Dutch oven
• Measuring tools
• Measuring cups

Ingredients

• 12 ounces any spaghetti uncooked
• 15 ounces can tomato sauce low sodium
• 2 tablespoons olive oil extra virgin
• 5 large garlic cloves minced
• 2 1/2 teaspoons salt
• Ground black pepper to taste
• 2 teaspoons oregano dried
• Parmesan cheese grated

US Customary – Metric

Instructions

• Fill large Dutch oven or pot with cold water 3/4 full and bring to a boil. Add 2 teaspoons salt and spaghetti. Separate pasta with tongs a few times during first 2 minutes of cooking. This will ensure spaghetti do not stick together.
• Cook pasta uncovered for 5 more minutes or until al dente, stirring occasionally. Taste for doneness while cooking. Do not overcook until too soft. The key to tasty pasta is firm cooked pasta. Drain spaghetti in a colander.
• Return pot to medium heat and add olive oil, 4 garlic cloves and oregano. Turn off the heat. Stir constantly for 20 seconds.
• Add drained pasta, tomato sauce, remaining 1/2 teaspoon salt, black pepper and 1 garlic clove. Stir gently until warmed through.
• Sprinkle with Parmesan cheese and serve immediately.

Video

Notes

• Store: Refrigerate spaghetti leftovers in an airtight container for up to 2 days. To reheat, add to a pot with a splash of water or broth and simmer on low heat.
• Freeze: Do not freeze. Pasta generally does not freeze well.
• Spaghetti: Any pasta will work, whole wheat, whole grain, even gluten free. 
• How do you know pasta is ready? Remove one piece of pasta on a plate, let cool for 30 seconds and taste. Also if you can easily cut it with a fork, pasta is ready.
• Parmesan cheese: Pre-grated Parmesan cheese in a shaker contains cellulose as a filler. Use fresh and real Parmesan.
• Why so much salt? It is important to cook spaghetti with salt to prevent pasta from sticking. And to add flavor during cooking.

 

Nutrition

Serving: 2cups | Calories: 397kcal | Carbohydrates: 71g | Protein: 14g | Fat: 8g | Saturated Fat: 1g | Sodium: 596mg | Fiber: 2g | Sugar: 3g

The post Easy Spaghetti Recipe appeared first on iFoodReal.com.

Easy Healthy Mac and Cheese is creamy and comforting with a fraction of fat and calories. Ready in 15 minutes, in one pot!

You might also enjoy my cottage cheese mac and cheese and baked mac and cheese with cauliflower.

When you’re craving mac and cheese but not all the unhealthy saturated fats, calories, and heavy dairy that comes with traditional recipe, this healthy mac and cheese recipe is the perfect answer.

Perfect healthy dinner idea for the whole family, this pasta recipe is ready in just 15 minutes and can be customized in several ways!

I now have turned it into an Instant Pot mac and cheese recipe for added convenience as well!

Why You Will Love This Recipe

• Only 8 ingredients: Just simple and wholesome ingredients. No shelf stable cheese or powdered cheese packets are involved.
• Low calorie: Restaurant-style versions have 600+ calories vs. this homemade macaroni and cheese with only 400 calories per serving.
• One pot meal: For a fuss-free, simple weeknight dinner.
• Uses no flour: Less calories, lower in fat, and overall healthier mac and cheese.
• Only 1/4 cup cheese needed: For a decadent cheesy flavor that is still the ultimate comfort food.
• Kid approved: It’s a wonderful crowd pleaser even if you have picky eaters.
• Super versatile: Enjoy as is or bulk it up with veggies and protein. You can even prepare it dairy-free or gluten-free.

Ingredients for Healthy Mac and Cheese

This mac and cheese recipe requires just 8 simple ingredients, most of which are likely already in your kitchen.

• Pasta: Macaroni or also known as elbow pasta is our favorite and traditional shaped pasta for mac and cheese. However, you can use any short pasta that can hold creamy sauce like penne, fusilli, bow ties, etc. Feel free to use whole wheat noodles, white pasta or gluten-free noodles.
• Broth: Use low sodium vegetable broth or chicken broth for extra flavor.
• Milk: I recommend using whole milk vs. skim milk for the creamiest results, or at least 2%.
• Butter: All you need is 2 tablespoons of salted butter for this low calorie mac and cheese recipe.
• Cheese: I use a combination of marble cheese or cheddar cheese and aged Parmesan cheese like Parmigiano Reggiano.
• Seasonings: I used a combination of garlic powder, mustard (the condiment), salt and pepper.

How to Make Healthy Mac and Cheese

Here is quick overview how to make it. You can also find full recipe card below.

• Prepare the creamy cheese sauce: In a large pot or Dutch oven, whisk the broth, milk, butter, and all the seasonings. Then bring to a boil, keeping an eye on it, as it can spill over as soon as it begins to boil.
• Add the pasta: As soon as your liquid mixture begins to boil, reduce the heat to a medium heat simmer and add the macaroni to the saucepan.
• Cook: Cook for 8-10 minutes, or until al dente. Stir occasionally, to stop the pasta sticking to the pan.
• Add the cheese: Once the pasta is ready, remove the pot from the heat. Do not drain. Then gradually add in the cheese, stirring between each addition.

Tips for Best Results

• Have all the ingredients prepped: Since this stovetop mac and cheese can come together in just 15 minutes, it’s a good idea to have all your ingredients prepped and ready to go before starting. So, you don’t slow the process down!
• Don’t use pre-shredded cheese: For the best melting results, make sure to use blocks of real cheese and grate them yourself. Pre-shredded cheese is coated with anti-caking agents that prevents it from melting well.  
• To adjust the cheese sauce consistency: If you notice that the pasta is almost cooked but there’s still a lot of liquid, I recommend increasing the heat. Likewise, if the liquid seems to be running out, add an extra 1/4 cup or more of any broth.
• Use whole wheat pasta when possible: Unlike processed white pasta, which many consider “empty calories”, whole wheat pasta is packed with nutrients including complex carbohydrates, protein, fiber, and several vitamins and minerals.
• Adjust the time for gluten–free: Gluten-free pasta usually only takes a few minutes to cook, so adjust the time accordingly.

Additions

There are several ways you can bulk up this healthy mac and cheese, either as add-ins or toppings.

• Frozen vegetables: Frozen green peas, corn or edamame beans are good additions. Rinse under hot water and drain before adding.
• Finely chopped veggies: Broccoli florets or cauliflower that have been blanched or steamed, roasted, or some even like it raw.
• Spinach: Add a handful into the hot, ready healthy mac and cheese and stir until wilted.
• Other veggies: I also like adding chopped zucchini, asparagus, tomatoes, etc. You can saute them in a separate pan if you want them more browned, or add directly to the pot.
• More heat: Drizzle the bowl with Frank’s red hot sauce, Cholula or Tabasco.
• Spices and seasonings: Everything bagel seasoning, Montreal steak spice, paprika, nutmeg, soy sauce and even honey or pesto can be added.
• Bacon: Leftover chopped oven baked bacon will add extra salty flavor. I like to bake mine at 425 degrees F for 20 minutes – it’s less mess and fuss-free!

Variations

There are also several ways to vary this recipe:

• Creamier: For creamier mac and cheese, you could swap out a few tablespoons of the milk for heavy cream or half and half. It’ll have a lot of impact on the flavor but not too much impact on the calories!
• Other cheese: Feel free to experiment with using a combination of cheese in the cheese sauce. For example, gouda, sharp cheddar cheese or cream cheese.
• Vegetarian mac and cheese: Unfortunately, Parmesan cheese isn’t vegetarian because it contains rennet. However, simply swap this out for another sharp cheese for vegan Parmesan or some nutritional yeast. Also, if you can buy vegetarian Parmesan, it’s an option as well. It does exist!

Serving Ideas

I often get asked “What to serve with mac and cheese?”. You can enjoy it as a side dish, alone as is, or with these meal ideas:

• Comfort food: For a mac and cheese dinner pair with ground turkey meatloaf or healthy fried chicken. Kids love almond crusted chicken!
• Meatballs: Like these turkey meatballs.
• Coleslaw: Either a creamy healthy coleslaw or here is my favorite coleslaw recipe ever!
• A simple side salad: Leafy green salads like kale salad or lettuce salad recipe.
• Veggie salad: Like creamy cucumber salad.
• Roasted Vegetables: Like roasted cauliflower or oven roasted asparagus.

How to Store and Reheat

Store: It tastes best while fresh and super saucy. As mac and cheese sits, the noodles will soak up the sauce and cause the dish to dry out. For that reason, I recommend storing leftovers in an airtight container in the fridge for up to 1 day only.

The pasta won’t spoil after a day. It’s just that it will soak up the sauce and just won’t taste as good. However, feel free to store it in the refrigerator for 4-5 days, if you want.

Do not freeze, as pasta and dairy don’t freeze well.

Reheat: It’s best to reheat the pasta gently on the stovetop with an extra splash of broth to bring back the saucy consistency. Alternatively, you can use a microwave in 40-second increments.

FAQs

More Healthy Pasta Recipes to Try

• One pot chili mac
• Cottage cheese alfredo
• Spaghetti in tomato sauce
• Healthy hamburger helper
• Cottage cheese pasta
• Turkey pasta casserole
• Healthy chicken alfredo

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Healthy Mac and Cheese Recipe

Easy Healthy Mac and Cheese Recipe swaps out copious amounts of heavy dairy for lightened up options. It's easy to make in 15 minutes in one pot.

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 2 minutes minutes

Cook Time 12 minutes minutes

Total Time 14 minutes minutes

Servings 6 servings

Calories 405kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 3 cups whole wheat elbow macaroni uncooked
• 3 cups vegetable or chicken broth low sodium
• 1 cup whole milk
• 2 tbsp butter salted
• 1/4 tsp garlic powder
• 1/4 tsp mustard condiment
• 3/4 tsp salt
• Ground black pepper to taste
• 1 cup marble or cheddar cheese shredded
• 1/4 cup Parmesan cheese shredded

US Customary – Metric

Instructions

• In a medium pot, add broth, milk, butter, garlic powder, mustard, salt, ground black pepper and bring to a boil.
• Add elbow macaroni and cook for 8-10 minutes, stirring every few minutes to prevent sticking. Cook until al dente or desired firmness and adding more milk or broth if you wish.
• Turn off heat. Add marble cheese and Parmesan cheese in portions and stir between each until melted. That’s it.
• Serve immediately as mac and cheese tastes best fresh. Saucy, creamy and so comforting!
• Top with your favorite hot sauce, everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey. Or with leftover chopped baked bacon. I like to bake mine at 425 degrees F for 20 minutes. Way less mess.

Video

Notes

• Store: Refrigerate leftovers for up to 1 day. Reheat gently on the stovetop with an extra splash of milk/broth to bring back the saucy consistency. Alternatively, you can use a microwave in 40-second increments.
• Freeze: Do not freeze as pasta and dairy do not freeze well.
• Pasta: Any short pasta, white or gluten free works. Cook gluten free pasta for shorter amount of time.
• Cheese: You can use marble cheese, white or yellow cheddar cheese. It is best to buy a block of cheese and grate yourself because it will melt better.
• Milk and butter: I recommend to use whole milk 3.25% for maximum creaminess. 2% will work as well but less creamy.
• Too much or little broth: If you notice your pasta is almost ready and there is still a lot of liquid, turn up the heat. Likewise, if you see pasta is not done and you are running out of liquid, add 1/4 cup at a time.
• Can I bake it? I don’t recommend it because sauce will dry out. Baked versions need more cheese and sauce and seasonings respectively.

Nutrition

Serving: 1cup | Calories: 405kcal | Carbohydrates: 55g | Protein: 18g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 38mg | Sodium: 549mg | Sugar: 2g

The post Healthy Mac and Cheese appeared first on iFoodReal.com.

Turkey Egg Roll in a Bowl with a burst of protein, crispy vegetables and so much flavor. Ready in just 15 minutes using only one pan and perfect for meal prep!

We also love this shrimp egg roll in a bowl, chicken cabbage stir fry and Asian turkey lettuce wraps!

This egg roll in a bowl recipe captures all the classic flavors of a traditional fried egg roll minus the carbs and wrapping hassle.

I had extra bags of mixed coleslaw from my favorite coleslaw recipe and this healthy dinner turned out to be just what we needed for our busy ski weekend.

Why You’ll Love This Recipe

• One pot meal: One pan skillet meals mean less cleanup, more flavor, and stress-free cooking, exactly what I love!
• Healthy: Egg roll in a bowl with ground turkey is loaded with protein, low in carbs, packed with veggies, and can be made gluten-free. Enjoy solo or with your choice of brown rice or cauliflower rice.
• Quick and easy: Bagged coleslaw mix is the key to this dish earning a spot in my 15 minute meals collection. Alternatively, chopping cabbage and carrots like I do for my quick cabbage stir fry keeps it equally fast and easy!
• Big on flavor: Just like my Korean ground beef and rice bowls, my family devours this unstuffed egg roll stir fry tossed together with an Asian flavored sauce.

Ingredients for Turkey Egg Roll in a Bowl

Turkey egg roll in a bowl is made with simple, easy ingredients. Perfect for when you crave a no-fuss dinner.

• Ground turkey: I used extra lean ground turkey, but you can choose from ground chicken, pork or beef.
• Aromatics: Finely chopped onion and fresh garlic add the best flavor that blends into the dish.
• Oil: You’ll need a dash of oil for frying. I opted for avocado oil, olive oil works too. See tips below for using sesame oil.
• Coleslaw mix: A time-saving must for busy schedules! I used 1.5 bags.
• Asian flavorings: Soy sauce, rice vinegar, and a touch of brown sugar to balance the flavors.
• Green onion: Adds freshness, color, and taste.

How to Make Egg Roll in a Bowl

Here are the simple steps to making egg roll in a bowl. Because stir fry recipes zoom by, make sure to have all your ingredients prepped and ready.

There is a full recipe card below.

• Saute meat and aromatics: Heat a large skillet on medium heat, coat with oil, then toss in onion, garlic, and ground turkey. Saute for 5 minutes, breaking and stirring as you go.
• Add coleslaw: Stir in the coleslaw and cook for 1-2 minutes.
• Add sauce ingredients: Sprinkle with brown sugar, drizzle soy sauce and rice vinegar on top, then stir and stir fry for an extra 2-3 minutes, stirring occasionally.
• Garnish and serve: Turn off the heat, garnish with green onion and serve right away.

Tips for Best Results

These helpful tips will have your egg roll in a bowl tasting just like the real deal!

• The skillet: Use a wide skillet with deep edges for best cooking results, I love my non-pfas ceramic skillet.
• Amount of ground meat: I used a 1.3 pounds package of ground turkey, it’s sold like that. Feel free to use 1.5 pounds or 1 pound instead.
• Using the cabbage: Swap out the slaw mix for about half a medium-sized cabbage head. Slice it thinly with a knife or mandoline making sure it’s not paper thin, so it doesn’t become mush.
• Using the carrots: Coleslaw mix has carrots, so if you’re using cabbage grate 2 large carrots or buy carrot matchsticks and add about 2 cups.
• Adding the sesame oil: For a delicious nutty flavor use toasted sesame oil but if it’s not toasted, there’s no need to spend the extra money on it.
• Don’t overcook: At first it will look like a lot of slaw but it will shrink, if overcooked it will turn mushy.

Variations

There’s plenty of room to play around with protein, diet, and other add-ins. Let the tweaking begin!

• Vegetarian: For a vegetarian egg roll in the bowl, omit the meat or substitute with tofu. You can make air fryer tofu in 10 minutes!
• Gluten-free: Simply swap soy sauce for tamari or coconut aminos.
• Shrimp: Use raw or cooked, peeled, and deveined shrimp. If using frozen, make sure they’re fully thawed. Saute onion and garlic for 30 seconds, then stir fry shrimp for 3 to 5 minutes until pink and no longer opaque, then follow recipe.
• Chicken: Cubed or thinly sliced chicken breasts or chicken thighs sear quickly, making them perfect for this dish. Cook the chicken in oil until seared and fully cooked. Add onion and garlic, stir fry until aromatic, then continue with recipe.
• Broccoli slaw: Not a cabbage fan? Swap it for broccoli slaw for a slightly different but equally delicious taste.
• Other additions: Load up on veggies with red peppers, edamame, zucchini, snow peas, or mushrooms. Add texture and crunch with chow mein noodles, chopped peanuts, cashews, or toasted sesame seeds then spice it up with a kick of sriracha on top.

What to Serve with Egg Roll in a Bowl?

We load up on green onions for extra flavor, it might seem like a lot but it’s great! I usually pair it with Instant Pot brown rice, Instant Pot long grain white rice, or Instant Pot quinoa to make it heartier for my boys.

If we’re in the mood, scooping it over noodles with a side of fresh fruit like pineapple, mango, or oranges is a fun twist with a touch of sweet and tangy.

It’s fantastic on its own for a low carb meal or paired with air fryer cauliflower or air fryer broccoli.

How to Store and Reheat

Store: Leftovers can be stored in the fridge for up to 3 days in an airtight container.

Reheat: Warm up in the microwave for 1 – 1.5 minutes or quickly stir fry on high heat with a touch of oil.

Freeze: I do not recommend freezing because the texture of cabbage changes once frozen and thawed.

FAQs

More Asian Inspired Recipes to Try

• Healthy beef and broccoli
• Cauliflower fried rice
• Chicken asparagus stir fry
• Shrimp and vegetables stir fry
• Healthy beef stir fry
• Healthy chicken stir fry

Print

Egg Roll in a Bowl

Turkey Egg Roll in a Bowl with a burst of protein, crispy vegetables and so much flavor. Ready in just 15 minutes using only one pan!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 4 minutes minutes

Cook Time 11 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 176kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 1 pound ground turkey extra lean
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 2 tablespoons oil for frying, divided
• 21 ounces coleslaw mix 1.5 bags
• 1 tablespoon brown sugar
• 1/4 cup soy sauce
• 1 tablespoon rice vinegar
• 1/3 cup green onion finely chopped

US Customary – Metric

Instructions

• Preheat large skillet on medium heat and swirl 1 tablespoon of oil to coat. Add onion, garlic, and ground turkey. Saute for 5 minutes, breaking into small pieces and stirring.
• Add coleslaw, stir and cook for 1-2 minutes.
• Sprinkle with brown sugar, and drizzle soy sauce and rice vinegar on top. Stir and stir fry for another 2-3 minutes, stirring a few times.
• Turn off heat, garnish with green onion and serve immediately.

Video

Notes

• Store: Refrigerate in an airtight container for up to 3 days. Do not freeze.
• Reheat: Reheat in a microwave for 1 – 1.5 minutes or sti fry quickly on the stove on high heat with a bit of oil.

Nutrition

Calories: 176kcal | Carbohydrates: 11g | Protein: 21g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 607mg | Fiber: 3g | Sugar: 6g

The post Ground Turkey Egg Roll in a Bowl appeared first on iFoodReal.com.

Healthy Tuna Melt recipe with canned tuna, a bit of cream cheese and no mayo, served on a slice of whole grain bread. Easy 10 minute lunch or dinner!

We love tuna recipes like this healthy tuna salad recipe, chickpea tuna salad and tuna zucchini fritters.

In the past years, I realized every healthy dinner can’t be a restaurant meal. But it still can be made with real food, take this healthy tuna melt recipe. It came out so good, my boys were all over it!

Just toast some whole grain bread, gluten-free bread, or protein bagel, top with canned tuna, cheese and broil until melted. Dinner is served and everyone is happy!

To save on numerous grocery trips, stock your freezer with shredded cheese and variety of breads. Keep a few cans of fish in the pantry. That’s it.

Ingredients You Will Need

To make healthy tuna melt you will need just a few simple ingredients.

• Canned tuna: I used light tuna, which is skipjack tuna packed in water. You can use any tuna like albacore tuna etc.
• Bread: A few slices of your favorite whole grain bread or gluten-free bread. Whole grain English muffin like Ezekiel brand or protein bagel will be great too!
• Cheese: Sharp cheddar cheese or marble cheese. You want flavorful cheese blend.
• Cream cheese: I also prefer to add cream cheese instead of mayonnaise, so the taste of fish is not overpowered. Not to mention it is twice less calories.
• Tomato: A classic tuna melt addition.
• Spices: Garlic powder, salt and pepper for a bit of flavor.

How to Make Healthy Tuna Melt

Here’s a quick overview how to make healthy tuna melt. Full recipe card is located below.

• Toast the bread: Pretty straightforward step. Just place a slice of bread in a toaster until it’s golden.
• Make tuna mixture: I na small bowl, combine drained canned tuna, cream cheese, garlic powder, salt and pepper. Mix well with a fork.
• Assemble the melt: Place a slice or two of tomato on a toast, top with tuna mixture in a shape of a small mountain and sprinkle with cheese.
• Broil it: Broil tuna melts on a baking sheet on top shelf of the oven or toaster oven until cheese has melted.

Tips for Best Results and Variations

• Use your favorite bread: I love a slice of sprouted whole grain with not too much sugar or sourdough bread. Use gluten-free bread, whole-wheat bread, rye bread, bagels or English muffins. Just use the one you like for best flavor.
• Add celery or pickles: Chop up some celery or pickles and add to the tuna mixture to make it taste more like tuna salad.
• Use different cheese: Swiss cheese, havarti cheese or gouda cheese would go well with tuna.
• Add sliced cheese: Instead of grated cheese, buy sliced cheddar cheese. Just be sure it is not processed cheese.

What to Serve with Tuna Melt?

We like to serve healthy tuna melt sandwich with sliced fresh vegetables like cucumbers and tomatoes or with cucumber bell pepper salad. It makes it a complete meal.

You can also serve it with my super easy healthy tomato soup or sun dried tomato soup.

FAQs

More Healthy Tuna Recipes to Try

• Tuna egg salad
• Mexican tuna salad
• Healthy tuna pasta salad

Add this to your repertoire of healthy lunch ideas or easy dinners!

Print

Healthy Tuna Melt

Healthy Tuna Melt recipe with canned tuna, a bit of cream cheese and no mayo, served on a slice of whole grain bread. Easy 10 minute lunch or dinner!

Course Dinner

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 servings

Calories 316kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 6 ounces can tuna packed in water and drained
• 3 tablespoons cream cheese
• 1 teaspoon garlic powder
• Pinch salt
• Pinch ground black pepper
• 1 large tomato sliced
• 2 slices whole grain bread English muffins or bagels
• 1/2 cup cheddar cheese shredded

US Customary – Metric

Instructions

• In a small bowl, add tuna, cream cheese, garlic powder, salt and pepper. Mix well with a fork.
• Toast your bread slices and place them on a baking sheet. Top with tomato slices and divide the tuna mixture on top between the 2 toasts. Helps to shape it into small mounds. Sprinkle with cheese.
• Broil tuna melts on High for 2-3 minutes or until cheese has melted.
• Serve immediately with soup, salad or vegetables.

Nutrition

Serving: 1tuna melt | Calories: 316kcal | Carbohydrates: 7g | Protein: 31g | Fat: 18g | Saturated Fat: 10g | Cholesterol: 76mg | Sodium: 309mg | Fiber: 1g | Sugar: 3g

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Tomato Cucumber Bell Pepper Salad is flavorful and ready in 10 minutes. Tossed in a simple olive oil dressing, it’s a delicious way to showcase summer’s finest veggies.

Use up more produce with my traditional Greek salad and Thai cucumber salad.

This is my kind of salad! A little crunchy, a little juicy, and a lot healthy. When I was a kid, we made cucumber bell pepper salad often. It’s always been a vibrant addition to the dinner table.

It’s a simple variation of cucumber and tomato salad with the addition of bell peppers. We’ll add, or not add, fresh herbs depending what’s on hand. This time I wanted a more simple salad with a bright olive oil flavor dressing.

Why You’ll Love This Recipe

• Easy: As many know already, I absolutely love easy, one bowl salad recipes with little prep time and minimal clean up. You just need 10 minutes to make this amazing side dish.
• Beautiful: Super bright and flavorful, this veggie salad has a rainbow of color, texture, and taste.
• Healthy: This bell pepper salad is light, delicious, and gluten-free! Instead of a heavy dressing, the fresh ingredients are tossed in olive oil then seasoned with salt and pepper.

Ingredients for Cucumber Bell Pepper Salad

You’ll need a healthy mixture of fresh, wholesome ingredients to make this cucumber bell pepper salad.

• Bell peppers: Use any color of sweet bell pepper you like. I used yellow bell pepper and red bell pepper this time, you can also add orange bell pepper.
• Cucumber: I like English cucumber because it is sweeter, adds the perfect crunch, and you can leave the skin on.
• Tomatoes: Any tomato in season such as heirloom tomatoes or Roma tomatoes will add juiciness and a balanced tangy taste. My preferred store-bought kind is “tomatoes on the vine”. Cherry tomatoes or grape tomatoes are always great for salads too.
• Red onion: I love adding sharp flavor and crispy texture with thin strips of red onion.
• Salad dressing: Extra virgin olive oil, salt and pepper perfectly coat the vegetables, add a hint of nutty flavor, and some healthy fats.

How to Make Bell Pepper Salad

All it takes to make this bell pepper salad is chopping up your veggies then tossing in a simple dressing. Here’s a quick overview, there is a full recipe card below.

• Combine vegetables: Add all chopped bell peppers, cucumbers, tomatoes and red onion to a large mixing bowl.
• Add dressing ingredients: Drizzle vegetables with olive oil, then sprinkle with salt and pepper.
• Stir and chill: Using a big spoon or fork, start from the bottom of the bowl in the center and gently stir until well combined. Set the mixed salad in the fridge for 10 minutes, this is important to let the flavors blend and mingle. Give it a taste, adjust any seasonings to taste, and toss once more.
• Serve: This tomato bell pepper salad is best served fresh, enjoy!

Tips for Best Results

This salad recipe is super easy to make, here are some easy tips that make it the best!

• Use sharp knife: Always slice vegetables with a sharp knife. It’s much easier and won’t mash the veggies.
• Pick fresh vegetables: Your salad will have the best flavor and texture when you pick fresh vegetables.
• Don’t use green bell pepper: This is a sweet, tangy salad and green bell peppers are too bitter, they’ll throw off the flavor.
• Let it chill: Even a short 10 minute chill gives the flavors time to mingle for a much tastier salad.
• Adjust seasonings to taste: Season as per recipe first and then adjust after sitting with more salt, pepper, and fresh herbs if you wish.

Variations

With all great salads comes a wide range of variations. Here’s a few ways you can make it your own and use what you have on hand.

• Use sunflower seed oil: Original bell pepper salad recipe calls for unrefined sunflower oil. It adds a very distinct flavor. You can find it in many Slavic and Eastern European stores.
• Add toasted sesame oil: Another oil with a very distinct taste. Add 1-2 tablespoons instead of some olive oil and this salad will taste next level amazing! But be sure to use only toasted sesame oil not just regular sesame oil.
• Add fresh herbs: I think most fresh herbs would add a nice finishing touch. Try fresh dill, flatleaf parsley, cilantro, or oregano. You can even add green onion as a garnish.
• Add white vinegar: Make a vinaigrette dressing by adding 1-2 tablespoons of white vinegar in addition to the olive oil. This also softens the bite of the red onion. If you don’t like vinegar, swap with fresh lemon juice.
• Add cheese: I’ll always add freshly crumbled feta cheese if I have it.
• Make it taste like viral salad: Sprinkle some everything but the bagel seasoning, chili crisp or red pepper flakes, and dress it with a sesame ginger dressing and it will taste like the viral cucumber bell pepper salad. I’m excited to give it a try!

What to Serve Bell Pepper Salad with?

This colorful salad is the perfect side dish to pair with all roasts, summery chicken, or your favorite grilled meat. Our favorites include boneless leg of lamb, chimichurri chicken, ground chicken burgers, and grilled salmon.

If you’d like to make it a meal just mix in some protein or grains. Make a veggie-loaded tuna salad, add chickpeas for a vegetarian main dish, or mix in some cooked quinoa.

How to Store

Store: What I love about this salad is you can store it in an airtight container for up to 24 hours and it stays crisp and tasty.

Freeze: This salad is not freezer friendly, the vegetables will go mushy once thawed.

FAQs

More Salad Recipes to Try

• Tomato avocado cucumber salad
• Creamy tomato cucumber salad
• Mediterranean chickpea salad
• Italian chopped salad
• Cucumber tomato feta salad

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Tomato Cucumber Bell Pepper Salad

Easy Tomato Cucumber Bell Pepper Salad is flavorful, refreshing, veggie loaded with simple olive oil dressing. Takes only 10 minutes to make!

Course Salad

Cuisine Ukrainian

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 83kcal

Author Olena Osipov

Ingredients

• 2 large bell peppers coarsely chopped
• 1 long English cucumber coarsely chopped
• 3 medium tomatoes coarsely chopped
• 1/3 cup red onion thinly sliced
• 1/4 cup olive oil extra virgin
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a large bowl, add bell peppers, cucumbers, tomatoes and red onion.
• Drizzle with olive oil and sprinkle with salt and pepper.
• Stir gently from the bottom of the bowl in the center until well combined. Let salad chill in refrigerator for 10 minutes (don't skip!). Then taste and adjust any seasonings to taste, if you wish.
• Salad tastes best when served immediately.

Notes

• Store: Refrigerate salad for up to 24 hours.
• Make ahead: Refrigerate all vegetables in a bowl covered. Then add oil, salt and pepper right before serving.
• Best tomatoes to use: In summer heirloom varieties, Roma tomatoes. Year-round we love tomatoes on the vine.
• Other additions to taste: Fresh dill or parsley, grated garlic clove, white vinegar, a touch of toasted sesame oil.

Nutrition

Calories: 83kcal | Carbohydrates: 5g | Protein: 1g | Fat: 7g | Saturated Fat: 1g | Sodium: 295mg | Fiber: 2g | Sugar: 3g

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Sweet and spicy Thai Cucumber Salad is fresh, crunchy, and quick to make. This refreshing side dish is perfect for summer and ready in 10 minutes!

Another favorite cucumber recipe of mine is grandma’s creamy cucumber salad and cucumber bell pepper salad.

This Thai cucumber salad recipe is my newest obsession. It’s so good, I could eat the whole bowl on its own! It’s one of those fresh, healthy salads that’s perfect on a hot day.

The combination of sliced cucumber, red onion, peanuts, cilantro, and a homemade rice vinaigrette is mouth-watering. I love it for lunch, but you can also serve it with Thai food or your favorite grilled protein.

It tastes good the next day too, so meal prep away!

Ingredients for Thai Cucumber Salad

My Thai cucumber salad is full of fresh ingredients with a super easy 4 ingredient salad dressing, unlike other recipes you’ll find.

• Cucumbers: This salad is great year round with any cucumber variety. You can thinly slice English cucumbers, Persian cucumbers, and mini cucumbers. Garden field cucumbers work too, but I recommend peeling them.
• Red onion: Colorful with a mild, sweet taste.
• Fresh herbs: Add a layer of citrusy flavor with fresh cilantro. You can also use fresh mint or Thai basil.
• Peanuts: A staple ingredient in Thai cuisine. I used unsalted roasted peanuts, if you have salted peanuts just use less salt.
• Thai dressing: Thai sweet chili sauce, olive oil, rice vinegar, and salt make the perfect sweet and spicy salad dressing.

How to Make Thai Cucumber Salad

This cucumber salad comes together in one bowl and takes just a few minutes to prepare. Here’s a quick overview with step-by-step instructions.

There is a full recipe card below.

• Make the salad dressing: Add Thai sweet chili sauce, olive oil, rice vinegar, and salt to a large salad bowl. Whisk to combine.
• Combine ingredients: Add cucumber slices, red onion, cilantro and peanuts to the large bowl with dressing. Use a large spoon and gently toss to combine.
• Cool: I like to refrigerate salad for 30 minutes so the bold flavors really blend together.
• Serve: Serve with chicken, pork or beef entrée. Or on its own with a slice of crusty bread.

Tips for Best Results

Follow these helpful tips to make Thai cucumber salad recipe your go-to summer side dish.

• Pick crunchy cucumbers: Thai food is known for its fresh ingredients so fresh, crunchy cucumbers are best. I recommend English cucumbers or Persian cucumbers, they have fewer seeds and tender skin.
• Make beautiful presentation: This salad recipe is already bright and colorful, you can improve the presentation even more by slicing the cucumber into thin rounds or matchsticks. Best way to do this is with a mandoline slicer or sharp knife.
• Peel thick skin: If your garden cucumber has a thicker skin I recommend peeling it first for better texture and taste.
• Let it chill: To increase its refreshing taste and allow the flavors to meld.
• Omit peanuts: If you are allergic to them. Substitute with toasted sesame seeds or sunflower seeds.
• Add nuts before serving: If you know this salad will last you a few days, keep the peanuts separate. Divide cucumber salad into individual bowls and then add peanuts, they’ll stay crunchy this way.

Variations

Here are some optional add-ins and variations to make this cucumber salad your own, and add oomph.

• Add more vegetables: Julienned carrots, corn, bean sprouts, edamame, snap peas, red peppers, or even broccoli will go well with cucumbers.
• Make it creamy: Add diced avocado to make salad naturally creamy.
• Mix in some fruit: Apple, pear, or mango will make the salad even more sweet.
• Add more heat: If you like spice, Thai chiles, jalapeno peppers, chili peppers, or red pepper flakes are great additions.
• Garnish with citrus flavor: Before serving, add a squeeze of fresh lime juice or fresh lemon juice.
• Add protein: Add shredded chicken, shrimp, or chickpeas for vegan option.
• Try a different sauce: You can add a dash of soy sauce or fish sauce for a different dressing. Or swap olive oil with sesame oil.
• Play with seasonings: Freshly minced garlic would add another layer of flavor.

What to Serve Thai Cucumber Salad with?

Thai cucumber salad makes the perfect light lunch, mid afternoon snack, and great at any potluck or gathering.

For a full Thai-inspired dinner it pairs well with Thai sweet chili salmon, Thai chicken curry, Thai chicken thighs in crock pot, and grilled cedar plank salmon.

We also love this Asian cucumber salad recipe next to pasta, cottage cheese pizza, pan fried lamb chops, or grilled shrimp with crusty bread on the side.

How to Store

Store: Place any leftovers in an airtight container and refrigerate for 2-3 days. Next day, serve cucumber salad with a slotted spoon and leave juices at the bottom of the bowl. Cucumbers will lose some of their crunch but overall this salad doesn’t taste bad at all the next day.

Freeze: I do not recommend to freeze cucumbers, they become mushy once thawed.

FAQs

More Cucumber Salad Recipes to Try

• Healthy cucumber salad
• Tomato cucumber salad
• Tomato avocado cucumber salad
• Creamy tomato cucumber salad

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Thai Cucumber Salad Recipe

Sweet and spicy Thai Cucumber Salad is fresh, crunchy and ready in 10 minutes. Easy 4 ingredient Thai salad dressing is to die for!

Course Salad

Cuisine Thai

Diet Vegan

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 177kcal

Author Olena Osipov

Ingredients

• 1.5 pounds cucumbers sliced
• 1/3 cup red onion thinly sliced
• 1/2 cup fresh cilantro finely chopped
• 1/2 cup unsalted roasted peanuts chopped
• 1/4 cup Thai sweet chili sauce
• 3 tablespoons olive oil extra virgin
• 2 tablespoons rice vinegar
• 1/2 teaspoon salt

US Customary – Metric

Instructions

• In a large bowl, add Thai sweet chili sauce, olive oil, rice vinegar and salt. Whisk to combine.
• Add cucumbers, red onion, cilantro and peanuts. Gently stir to mix with a large spoon.
• Refrigerate for 30 minutes to allow flavors to meld.
• Serve cold as a side dish with chicken, pork or beef. Or enjoy on its own with a slice of crusty bread.

Notes

Store: Refrigerate leftovers in an airtight container for 2-3 days. Do not freeze. You can also store peanuts in a pantry and add them right before serving to maintain their crunch.

Nutrition

Calories: 177kcal | Carbohydrates: 11g | Protein: 4g | Fat: 14g | Saturated Fat: 2g | Sodium: 357mg | Fiber: 2g | Sugar: 8g

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