Beef Dinner Ideas - iFoodReal.com

150 Healthy Dinner Ideas

Olena Osipov — Fri, 13 Dec 2024 18:28:18 +0000

The best collection of 150 Quick Healthy Dinner Ideas with simple ingredients and ready in 30 to 45 minutes.

If you need easy, quick healthy meals for dinner tonight that taste good and your family will actually eat, you have come to the right place!

Chicken Recipes
Healthy One Pot Meals
Healthy Pizza and Pasta
Quick Soups and Stews
Tacos and Quesadillas
Healthy, Easy Skillet Recipes
Stir Fry and Curry Recipes
Sheet Pan Meals
Quick Dinner Salads
Ground Turkey Recipes
Salmon and Seafood Recipes
More Healthy Easy Recipes to Try

Dinnertime doesn’t have to be stressful with these 150 quick healthy dinner ideas! They are perfect for busy weeknights!

I know your struggle! I don’t like “What’s for dinner?” question too. During the last 14 years of running this website, I have put a lot of effort in testing and creating weeknight dinners your family will actually want you to repeat!

Bookmark this link for “Shoot, what’s for dinner?” moments and let’s dive in!

Chicken Recipes

Baked Feta Chicken

5 from 8 votes

Baked Feta Chicken is easy chicken recipe that combines juicy chicken breasts coated in tangy feta, tomato and garlic sauce. Perfect for busy weeknights!

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Juicy Chicken Meatballs

Easy Chicken Meatballs Recipe made with 8 ingredients and baked to juicy, golden brown perfection in 30 minutes.

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Easy Oven Baked Chicken Tenders

These Baked Chicken Tenders are juicy, flavorful and healthy made with only 8 simple ingredients. Ready in under 30 minutes, they are great for lunch or dinner with any side dish!

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Chicken Alfredo Spaghetti Squash

5 from 24 votes

Chicken Alfredo Spaghetti Squash is comfort food made lighter and healthier. This dinner recipe is big on taste, but low on carbs without sacrificing flavor.

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Baked Boneless Chicken Thighs

5 from 4 votes

Baked Boneless Chicken Thighs flavorful and tender with a juicy middle. Easy to make with a 4 ingredient marinade, and ready in 30 minutes!

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Zucchini Lasagna Rolls Recipe

5 from 3 votes

Healthy Zucchini Lasagna Rolls made with 7 simple ingredients including creamy ricotta cheese and garden zucchini.

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Baked Chicken Breast

5 from 364 votes

This Baked Chicken Breast recipe is juicy, tender and ready with 5 minutes of prep. Perfect for meal prep or quick and easy dinner!

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Oven Baked Chicken Thighs

5 from 38 votes

Oven Baked Chicken Thighs recipe packs in garlic flavor, crispy skin and tender, juicy middle! They are ready in just 30 minutes.

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Ground Chicken Burgers

5 from 56 votes

Juicy, moist and flavorful Ground Chicken Burgers with chicken breast just like my Ukrainian grandma used to make.

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Healthy Chicken Nuggets

5 from 3 votes

Healthy Chicken Nuggets are made with 8 simple ingredients, coated in delicious breading and are baked instead of fried.

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Baked Honey Garlic Chicken

5 from 47 votes

Baked Honey Garlic Chicken Breast is made with a sweet and tangy honey garlic sauce. It's a restaurant quality easy Asian inspired dinner!

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Chicken and Tomato Recipe

5 from 83 votes

This Chicken Tomato Recipe combines combines tender chicken breast with sauteed juicy tomatoes, garlic, and herbs. Ready in 30 minutes!

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Lemon Garlic Chicken Recipe

5 from 4 votes

Lemon Garlic Chicken with tender, juicy chicken topped with a creamy lemon garlic sauce and completely ready in 35 minutes!

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Healthy Chicken Lettuce Wraps

5 from 26 votes

Healthy Chicken Lettuce Wraps are 30 minute low carb appetizer or lighter main dish. Serve healthy lettuce wraps alone or over a bed of rice or cauliflower rice.

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Healthy Orange Chicken

5 from 4 votes

Healthy Orange Chicken is loaded with classic flavors of sweet and sticky orange sauce, easy to make and comes together in 30 minutes!

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Lemon Pepper Chicken Recipe

5 from 1 vote

Lemon Pepper Chicken Recipe made with juicy chicken coated in a rich, buttery sauce with a refreshing burst of lemon. Ready in 35 minutes!

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Lemon Chicken and Asparagus Recipe

5 from 4 votes

Creamy Lemon Chicken and Asparagus is 30 minute one pan meal! Juicy chicken, tender asparagus in creamy lemon sauce for easy weeknight meal.

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Healthy One Pot Meals

These one pot meals prove that healthy dinner can be flavorful without washing 3 pots!

With one pan cooking it’s important to figure out the right combination of foods, so pasta doesn’t get mushy or meat not fully cooked.

I own two 6 quart Lodge dutch ovens and they are worth every penny! They last forever, are affordable and cook food evenly and very-very nicely. A must for a healthy cook!

Healthy Hamburger Helper

5 from 4 votes

Healthy Hamburger Helper made in one pot, with 6 simple ingredients and ready in 25 minutes. Creamy, nostalgia-packed dinner made healthier!

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Deconstructed Stuffed Peppers Skillet

5 from 2 votes

Deconstructed Stuffed Peppers Skillet is a one pot meal, ready in 30 minutes and made with only 5 ingredients. It has all the traditional stuffed pepper flavors in fraction of the time!

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One Pot Pad Thai

5 from 5 votes

One Pot Pad Thai is a quick 30 minute meal with chicken, veggies, rice noodles, and the best sauce. It has 36 grams of protein!

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Chicken Pasta Primavera

5 from 2 votes

Chicken Pasta Primavera is a 30 minute, one pot meal in rich creamy sauce, with 43 grams of protein that your family will love!

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One Pot Lemon Chicken Orzo

5 from 2 votes

Easy One Pot Lemon Chicken Orzo with juicy chicken, creamy orzo, and sneaked in vegetables ready in 35 minutes!

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Easy Spaghetti Recipe

5 from 93 votes

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

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Healthy Mac and Cheese Recipe

5 from 202 votes

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.

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One Pot Spaghetti Recipe

4 from 3 votes

One Pot Spaghetti is quick, easy, and on your table in 30ish minutes. Amazing flavor and minimal cleanup, perfect for a busy weeknight meal!

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Chicken Quinoa Chili

5 from 7 votes

Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Just add your favorite toppings!

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One Pot Zucchini Ricotta Pasta with Bacon

5 from 6 votes

Creamy Zucchini Ricotta Pasta is the perfect summer mix of garden veggies, rich cheese, bacon, and fresh herbs. Easy one pot meal!

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Ground Turkey and Broccoli Pasta Recipe

5 from 198 votes

One pot Ground Turkey and Broccoli Pasta made with turkey, broccoli, tomatoes and Parmesan cheese. A healthy dinner ready in 30 minutes!

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Healthy Pizza and Pasta

Healthy Chicken Alfredo

5 from 23 votes

Healthy Chicken Alfredo is creamy and rich with just a fraction of the calories and fat in restaurant's version. Ready in 30 minutes!

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Chicken Spinach Pasta

5 from 4 votes

Creamy Chicken Spinach Pasta made with tender chicken, pasta, pesto and baby spinach! A flavorful and comforting dinner ready in 30 minutes.

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Cottage Cheese Pizza Crust

5 from 10 votes

This 3 ingredient Cottage Cheese Pizza Crust is so easy, tastes like real thin crust pizza and contains 11 grams of protein per 2 slices!

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Healthy Tuscan Chicken Pasta

5 from 35 votes

This healthy Tuscan Chicken Pasta recipe is creamy, cheesy, and garlicky one pot meal that's packed with Italian flavors.

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Cottage Cheese Pasta

5 from 7 votes

Creamy Cottage Cheese Pasta is quick, easy, and secretly healthy. Made with 5 simple ingredients and ready in 15 minutes.

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Caprese Pasta

5 from 1 vote

15 minute Caprese Pasta with fresh tomatoes, mozzarella, and basil, coated in a simple olive oil dressing. Easy vegetarian weeknight meal!

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Lemon Chicken Pasta Recipe

5 from 4 votes

Creamy Lemon Chicken Pasta Recipe with tender, juicy chicken breast, pasta and light, flavorful lemon garlic sauce.

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Mongolian Ground Beef Noodles

5 from 2 votes

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that's full of flavor, super versatile, and ready in just 30 minutes!

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Healthy Pesto Pasta Recipe

5 from 69 votes

Healthy Pesto Pasta recipe is simple to prepare in just over 30 minutes and is bursting with flavor from pesto, sun-dried tomatoes, broccoli and Parmesan cheese.

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Garlic Shrimp Spaghetti Recipe

5 from 6 votes

Creamy Shrimp Spaghetti in less than 30 minutes! This rich, decadent shrimp pasta dish is perfect for busy weeknight or a dinner party.

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Cottage Cheese Mac and Cheese

5 from 1 vote

High protein Cottage Cheese Mac and Cheese is rich and creamy with 23 grams of protein and ready in 25 minutes. A family favorite in no time!

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Greek Yogurt Pizza Dough

5 from 4 votes

Greek Yogurt Pizza Dough is made with 4 ingredients and packs 5 grams of protein per slice. No yeast, no waiting and no resting the dough!

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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.

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Quick Soups and Stews

Healthy White Chicken Chili

5 from 214 votes

Healthy White Chicken Chili recipe with chicken, white beans, corn, cumin, and yogurt. Ready in 30 minutes on the stovetop, slow cooker or Instant Pot!

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Marry Me Chicken Soup

5 from 4 votes

Marry Me Chicken Soup is a creamy, one pot meal with 41 grams of protein and all the sun-dried tomato, Parmesan, and herb flavors you love from the viral classic!

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Creamy Chicken Enchilada Soup

5 from 1 vote

This creamy Chicken Enchilada Soup is a quick weeknight dinner loaded with flavor. Each bowl has 24 grams of protein, which is more than the carbs!

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Healthy Broccoli Cheddar Soup

5 from 14 votes

Healthy Broccoli Cheddar Soup is thick and creamy without heavy cream or flour. Loaded with vegetables and ready in 30 minutes.

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Broccoli Feta Soup

5 from 5 votes

Comforting 30 minute Broccoli Feta Soup combines fresh broccoli and hearty rice with onion, garlic, dill, and salty feta. Perfect for chilly days!

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Chicken Stew

5 from 27 votes

This quick and easy one pot Chicken Stew is made with chicken, potatoes, and carrots simmered in a deliciously seasoned broth and garnished with fresh herbs.

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Bean and Mushroom Soup

5 from 21 votes

Meat-free Mushroom Bean Soup is hearty, healthy and packed with flavor. You can make it on the stove, in a slow cooker or in an Instant Pot.

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Buffalo Chicken Chili

5 from 47 votes

Creamy and lighter Buffalo Chicken Chili made in Instant Pot, slow cooker or on the stove. Packed with flavor, adjustable heat and crumbled blue cheese.

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Turkey Taco Soup

5 from 52 votes

Stovetop or slow cooker Turkey Taco Soup with ground turkey, beans, corn, and a perfectly seasoned broth. Hearty and filling 30 minute soup.

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Ground Turkey Stew

5 from 36 votes

Mediterranean Ground Turkey Stew with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew!

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Chicken Noodle Vegetable Soup

5 from 12 votes

This Chicken Noodle Vegetable Soup is pure comfort food made from scratch in 40 minutes. It is perfect on a cold winter night or year round because it's so delicious!

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Chicken Vegetable Soup Recipe

5 from 1 vote

Chicken Vegetable Soup Recipe with chunky vegetables, tender chicken and thick, rich broth. It's the chicken soup that eats like a meal!

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Thai Chicken Butternut Squash Soup

5 from 24 votes

Delicious Thai Chicken Butternut Squash Soup is loaded with tender chicken and Thai flavors. It's creamy and velvety yet dairy free!

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Vegetarian Pasta Fagioli

5 from 22 votes

This Vegetarian Pasta Fagioli is thick and hearty Italian pasta and bean soup with tender veggies. This classic stew is super easy to make with pantry staples in about 40 minutes!

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Tacos and Quesadillas

Who doesn’t love anything tacos and quesadillas?! This type of quick healthy dinner is always a hit with kids and adults alike.

Healthy meals that are loaded with veggies, protein and then wrapped in whole wheat or corn tortillas is a win in this mom’s book. Using brown rice adds complex carbs and using low sodium canned goods makes these dinners super fast.

Crispy Baked Tacos

5 from 1 vote

Crispy Baked Tacos with seasoned ground beef, refried beans, and melty cheese are an easy, mess-free dinner or party snack!

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Instant Pot Chicken Tacos

5 from 31 votes

Make chicken tacos in Instant Pot in 30 minutes! Juicy, tender and flavorful Instant Pot Shredded Chicken Tacos with only 3 ingredients!

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Chicken Tostadas

5 from 60 votes

Healthy 20 minute Chicken Tostadas with crispy baked tortilla shells topped with shredded chicken, black beans, avocado and crumbled cheese.

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15 Minute Easy Shrimp Tacos Recipe

5 from 161 votes

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

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Bang Bang Shrimp Tacos

5 from 5 votes

Bang Bang Shrimp Tacos are creamy, sweet, spicy, and healthier than the Bonefish grill classic. You will have this 30 minute meal on repeat!

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Best Fish Tacos Recipe

5 from 44 votes

The Best Fish Tacos Recipe with crispy battered fish, diced avocado, crunchy cabbage, and delicious, easy fish taco sauce. I promise, these fish tacos are better than any food truck!

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Vegetarian Quesadillas

5 from 46 votes

Easy and 100% customizable Vegetarian Quesadillas with black beans, veggies, a healthy amount of cheese and whole wheat tortilla.

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Ground Chicken Tacos

5 from 37 votes

The best Ground Chicken Tacos with juicy, flavorful taco meat and toppings cooked in one skillet, in 30 minutes. Perfect for busy weeknights!

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Ground Turkey Tacos

5 from 11 votes

These Ground Turkey Tacos are saucy, flavorful and oh so easy in 30 minutes. Even if you are more of a ground beef tacos family, everyone will ask you to make this ground turkey taco recipe again and again!

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Buffalo Chicken Tacos

5 from 15 votes

Easy Buffalo Chicken Tacos filled with spicy chicken, veggies, and homemade blue cheese dressing. Healthy and ready in 30 minutes!

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Chicken Quesadilla Recipe

5 from 13 votes

Chicken Quesadillas with 7 simple ingredients, stuffed with super easy filling into a tortilla of your choice, then baked until cheesy and crispy!

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Ground Beef Tacos

5 from 2 votes

These Ground Beef Tacos are made with perfectly seasoned meat in a crunchy corn shell and topped with all the fixings. Ready in only 20 minutes this taco beef recipe is great for a simple and delicious dinner any day of the week.

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Chicken Street Tacos

5 from 11 votes

Chicken Street Tacos with juicy chicken breasts coated in flavorful chicken marinade, grilled and served with your favorite toppings.

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Healthy, Easy Skillet Recipes

Skillets make the best healthy dinners! You throw everything together and adjust the taste as you go.

They are so hard to screw up and are great for beginner cooks. And I also love that many can be made low carb and high in protein but can be served with a grain as well.

Tex Mex Chicken and Zucchini Recipe

5 from 525 votes

One pan 30 minute Tex Mex Chicken and Zucchini Recipe with black beans, corn, tomatoes and melted cheese on top.

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Basil Cashew Chicken

5 from 4 votes

Basil Cashew Chicken is an easy, healthy 30 minute dinner with veggies, chicken and nuts in a savory-sweet sauce. It has 32 grams of protein!

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Chicken Enchilada Skillet

5 from 2 votes

Chicken Enchilada Skillet is a 30 minute meal with veggies, beans, chicken, bold enchilada flavor, and 39 grams of protein. Everything cooks in one skillet!

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Pesto Chicken and Vegetables Skillet

5 from 3 votes

This Pesto Chicken and Vegetables Skillet is a delicious 30 minute dinner, perfect for meal prep and packed with 34 grams of protein!

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Cilantro Lime Chicken Rice Skillet

5 from 1 vote

Cilantro Lime Chicken Rice Skillet is a 30ish minute, one pan meal with tender chicken, fresh cilantro, and lime. Perfect for busy weeknights!

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One Pan Mexican Chicken and Rice

5 from 32 votes

One Pan Mexican Chicken and Rice is easy skillet dinner made with pantry staples. Rice and chicken breasts are simmered in salsa broth, then finished with gooey cheese and served with avocado.

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Taco Skillet

5 from 24 votes

Taco Skillet is everything you love about tacos in one pan. Easy, quick and healthy Mexican food you can make exactly the way your family likes it.

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Low Carb Ground Turkey and Zucchini Skillet

5 from 113 votes

One pan low carb Ground Turkey and Zucchini Skillet with tomatoes and pesto ready in 30 minutes!

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Healthy Zucchini Pizza Skillet

5 from 2 votes

This 30 minute Zucchini Pizza Skillet with ground turkey and melty cheese is a crustless, to-die-for skillet meal that packs 30 grams of protein!

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Chicken and Mushrooms Recipe

5 from 6 votes

This Chicken and Mushrooms Recipe is a 30 minute dinner recipe that is easy, low carb and flavorful. Serve on its own or with your favorite side dish!

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Teriyaki Chicken and Cauliflower Recipe

5 from 34 votes

This Teriyaki Chicken and Cauliflower Recipe combines tender chicken, crispy cauliflower, and sweet and sticky teriyaki sauce.

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Caprese Chicken with Zucchini and Tomatoes Skillet

5 from 49 votes

Caprese Chicken Zucchini Skillet Recipe cooked in fresh tomato sauce, with melted fresh mozzarella cheese on top and garnished with basil.

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Tex Mex Sweet Potato Skillet

5 from 82 votes

Quick and easy Sweet Potato Skillet recipe loaded with seasoned potatoes, beans, peppers, and corn, finished with melted cheese and fresh lime juice.

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Mediterranean Chicken Skillet

5 from 6 votes

Easy Mediterranean Chicken skillet ready in under 40 minutes for the perfect weeknight dinner!

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Chicken Quinoa Skillet

5 from 31 votes

This Chicken Quinoa Skillet combines tender chicken, fresh garden vegetables and nutrient-dense quinoa for a healthy dinner.

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Ground Turkey and Potato Skillet with Broccoli

5 from 26 votes

This healthy Ground Turkey and Potato Skillet with broccoli makes for a nutritious, delicious, and nourishing one pan meal in around 40 minutes. It's gluten free, high fiber, high protein, and easy to make!

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Stir Fry and Curry Recipes

I don’t know about you but our family loves curry and stir fry. They make for perfect healthy dinner because they are usually loaded with crisp veggies which makes them super wholesome. Especially, when you make a homemade stir fry sauce to cook it in!

You can eat stir fry on its own for a low carb meal or with a side dish that is full of complex carbohydrates. Quick easy healthy meals are possible!

Beef Stir Fry Recipe

5 from 53 votes

This Beef Stir Fry Recipe is loaded with juicy beef and crispy vegetables coated in easy stir fry sauce. 30 minute restaurant-quality dinner!

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Chicken Cabbage Stir Fry

Chicken Cabbage Stir Fry is easy, healthy 30 minute meal with 28 grams of protein. It's made with simple ingredients but big on flavor!

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Sausage Stir Fry

5 from 2 votes

30 Minute Sausage Stir Fry tossed with egg noodles, crispy vegetables, sausage rounds and easy sauce. Perfect for weeknight dinners!

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Peanut Chicken Soba Noodles Stir Fry Recipe

5 from 23 votes

Chicken Soba Noodles Stir Fry drenched in a savory peanut sauce and loaded with colorful veggies. 30 minute meal perfect for weeknights!

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Broccoli Mushroom Stir Fry

5 from 17 votes

Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It's easy, filling, and drenched in flavor.

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Chicken Asparagus Stir Fry

5 from 5 votes

Chicken Asparagus Stir Fry with juicy chicken, tender asparagus, and coated in a savory sauce. It's ready in 25 minutes!

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Yellow Chicken Curry

5 from 73 votes

Flavorful 30 minute Yellow Chicken Curry with tender chicken simmered in a robust sauce with coconut milk, yellow curry powder, and aromatics.

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Chicken and Broccoli Stir Fry Recipe

5 from 6 votes

Chicken and Broccoli Stir Fry Recipe ready in 30 minutes with lean chicken breast, crispy tender broccoli, and sweet tangy stir fry sauce!

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Healthy Chicken Stir Fry

5 from 51 votes

Healthy Chicken Stir Fry Recipe loaded with veggies and chicken coated in easy homemade stir fry sauce. 30 minute meal everyone will love!

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Buckwheat Stir Fry

5 from 21 votes

Buckwheat Stir Fry recipe is loaded with vegetables, and ready in 30ish minutes for a gluten free, nutrient and protein dense easy dinner!

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Thai Chicken Curry with Coconut Milk

5 from 48 votes

Enjoy this creamy, rich, and aromatic Thai Chicken Curry recipe at home with just one pan, simple ingredients, and in under 30 minutes.

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Healthy Shrimp and Vegetable Stir Fry

5 from 28 votes

This Shrimp and Vegetable Stir Fry is easy, healthy, low carb, and combines your choice of mixed vegetables with a simple, aromatic honey garlic stir fry sauce!

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Salmon Stir Fry

5 from 42 votes

This 20 minute Salmon Stir Fry is a healthy, low carb dinner made with chunks of juicy salmon, crisp green beans, and earthy mushrooms coated in flavours such as lemon, garlic, ginger, and soy sauce!

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Healthy Beef and Broccoli

5 from 25 votes

Easy to make Healthy Beef and Broccoli stir-fry is veggie packed with tender slices of beef then coated in a low sodium, low sugar flavorful sticky sauce. Your favorite Asian takeout now made healthier at home!

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Korean Ground Beef and Rice Bowls

5 from 88 votes

Korean Ground Beef and Rice Bowls is a healthy ground beef recipe full of vegetables and Asian flavored sauce, ready in 30 minutes.

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Sheet Pan Meals

Sheet Pan Chicken and Veggies

5 from 5 votes

Sheet Pan Chicken and Veggies is healthy weeknight dinner that's perfect for meal prep! Made in one pan for easy clean up, in 45 minutes.

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Sheet Pan Steak Fajitas

5 from 16 votes

Sheet Pan Steak Fajitas with tender slices of beef, onions, bell peppers, and a simple seasoning for a quick, easy, family approved dinner!

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One Pan Salmon and Veggies

5 from 4 votes

One pan salmon and veggies coated in honey garlic sauce, then baked in a sheet pan for 30 minutes for a healthy easy dinner.

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One Pan Chicken and Potatoes

5 from 38 votes

Easy to make One Pan Chicken and Potatoes with tomatoes, garlic, and oregano and ready in 35 minutes.

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Spatchcock Chicken

Juicy Spatchcock Chicken, golden potatoes and tender carrots are seasoned with flavorful spices and roast together in a one pan meal! Easy, delicious dinner!

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Roasted Chicken Thighs and Potatoes

5 from 58 votes

Roasted Chicken Thighs and Potatoes tossed with simple spices, garlic and oil. Then baked until chicken is juicy with crispy skin and onions are roasted.

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Sweet Potato and Eggs

5 from 12 votes

Sweet Potato and Eggs is easy and delicious breakfast baked in one pan.

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Quick Dinner Salads

These salad recipes contain protein, complex carbohydrates and healthy fats to qualify as a complete meal. Or you can add some easy protein like rotisserie chicken or canned tuna and a side of brown rice or quinoa to some.

Jennifer Aniston Salad

5 from 5 votes

Jennifer Aniston Salad is fresh, vibrant, and delicious! It's easy to make in one bowl, packed with protein, and perfect for meal prep.

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Healthy Cobb Salad with Chicken

4 from 6 votes

Healthy Cobb Salad loaded with lean chicken breast, fresh greens, salty blue cheese, crispy bacon and a healthy ranch dressing.

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Canned Salmon Salad

5 from 29 votes

Healthy, easy, nutrient dense Canned Salmon Salad is creamy, crunchy, and packed with flavor. Perfect for lunch and ready in 10 minutes!

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Easy Mediterranean Chickpea Salad Recipe

5 from 17 votes

Easy Mediterranean Chickpea Salad Recipe with juicy vegetables, crumbled feta, herbs and lemon vinaigrette. It's hearty, healthy and filling!

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Avocado Tuna Salad

5 from 5 votes

Creamy Avocado Tuna Salad with no mayo! This healthy 15 minute salad is great for a quick lunch and doesn't turn brown for days!

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BBQ Chicken Salad

5 from 1 vote

BBQ Chicken Salad recipe is loaded with flavor & crunch! Juicy BBQ chicken and creamy ranch tie together vegetables for perfect summer meal.

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Thai Chicken Salad Recipe

5 from 18 votes

This 15 minute Thai Chicken Salad recipe is bright and full of flavor with a creamy dressing and lots of fresh, crunchy veggies.

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Chickpea Tuna Salad Recipe

5 from 3 votes

This Chickpea Tuna Salad Recipe is loaded with hearty chickpeas and tender tuna mixed in a creamy dressing. A nourishing lunch in 15 minutes!

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Cottage Cheese Egg Salad

5 from 6 votes

Creamy Cottage Cheese Egg Salad without mayo or yogurt, ready in 30 minutes, and packed with 11 grams of protein. Perfect for sandwiches or dipping!

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Curry Chicken Salad Recipe

5 from 3 votes

Healthy Curry Chicken Salad with yogurt, a bit of mayo, & savory curry powder. This 20-minute salad is perfect for quick dinner or meal prep.

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Avocado Chicken Salad

5 from 5 votes

Avocado Chicken Salad with crisp red onion, sweet corn, and drizzled with a tangy lime dressing. Ready in 15 minutes!

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Chicken Egg Salad

5 from 2 votes

Easy Chicken Egg Salad with creamy avocado and crispy bacon. This high protein salad is perfect for a healthy lunch, snack, or picnic.

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Mediterranean Pasta Salad Recipe

5 from 2 votes

Mediterranean Pasta Salad Recipe is full of tender pasta, juicy veggies, briny olives and crumbled feta. Easy, 30 minute side dish for your next picnic, potluck, or BBQ.

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Mexican Tuna Salad Recipe

5 from 9 votes

Mexican Tuna Salad Recipe with black beans, corn, crunchy vegetables and creamy spicy dressing. Perfect for meal prep and is to-die-for!

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Easy White Bean Salad

5 from 8 votes

Easy White Bean Salad with olive oil, vinegar, garlic, herbs and red onion. Add fresh crunchy veggies and this recipe is ready in only 15 minutes for any occasion!

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Easy Healthy Taco Salad with Ground Turkey

5 from 9 votes

Healthy Taco Salad with ground turkey, veggies, greens, cheese, and one simple ingredient that replaces unhealthy bottled dressing.

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Ground Turkey Recipes

It is true that turkey can be dry. But rest assured, I have included only the juiciest dinner recipes for your pack of ground turkey.

It can be an acquired taste but mixing this lean poultry with vegetables and simple spices, is a great way to introduce your taste buds to it!

For more turkey inspiration, feel free to browse our collection of 45 ground turkey recipes.

Healthy Turkey Meatballs

5 from 49 votes

These Healthy Turkey Meatballs are lighter without the breadcrumbs, yet moist and made with 8 simple ingredients.

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Turkey Burger Recipe

5 from 123 votes

Juicy, flavorful and healthy Turkey Burger Recipe made with 5 simple ingredients and ready in 15 minutes. Pan fry, grill or bake.

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Asian Turkey Lettuce Wraps

5 from 2 votes

Healthy Asian Turkey Lettuce Wraps with crunchy veggies and homemade sauce in 30 minutes. Perfect for meal prep, appetizer or main dish!

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Greek Turkey Burgers

5 from 3 votes

These healthy Greek Turkey Burgers are juicy, packed with flavor and protein, and ready in just 30 minutes! Enjoy them in a bowl or in a bun.

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Spinach Feta Turkey Burgers

5 from 3 votes

These Spinach Feta Turkey Burgers are made with 7 simple ingredients, juicy and super flavorful. Perfect alternative to beef burgers!

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Sweet and Sour Meatballs

Sweet and Sour Meatballs with ground turkey, peppers, and juicy pineapple chunks in a tangy sauce ready in just 45 minutes with one skillet!

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Thai Meatballs

5 from 63 votes

These Thai Meatballs are made with ground turkey and full of garlic, ginger and curry flavors. They are made in one skillet, in 45 minutes.

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Egg Roll in a Bowl

5 from 8 votes

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!

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Mexican Meatballs

5 from 19 votes

Juicy baked Mexican Meatballs are made with ground turkey and Tex Mex spices. Albondigas are easy to make in three simple steps and can be served as a healthy appetizer, in soup or as part of a main!

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Turkey Sliders

5 from 3 votes

Turkey Sliders with bacon, cheese and traditional fixings, everyone will love wrapped in lettuce mini burgers! Easy, juicy, low carb and flavourful.

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Salmon and Seafood Recipes

Salmon is a treat because of its price but is a part of our healthy eating lifestyle because it contains healthy fats. These seafood recipes are ready in under 30 minutes and are an excellent choice for easy healthy dinner!

Serve them with whole grains and a side of veggies instead of salad for a change!

Hot Honey Salmon Bites

Hot Honey Salmon Bites are baked pieces of salmon coated in sweet and spicy honey. Ready in 25 minutes, it's a great high protein weeknight dinner or an appetizer.

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Shrimp Egg Roll in a Bowl

5 from 3 votes

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

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Healthy Tuna Melt

5 from 9 votes

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!

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Baked Salmon in Foil

5 from 14 votes

Baked Salmon in Foil with 10 minutes of prep comes out juicy and flaky with finger licking garlic butter and fresh herb seasoning. It is the most impressive baked salmon recipe I ever made!

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Air Fryer Salmon and Brussels Sprouts

5 from 6 votes

Delicious Air Fryer Salmon and Brussel Sprouts in 20 minutes! Perfectly cooked salmon is tender and flaky in the middle with crisp edges and when paired with nutritious veggies it's a quick, simple high-protein, low carb meal.

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Baked Teriyaki Salmon

5 from 13 votes

Flavorful Baked Teriyaki Salmon is glazed with a healthy homemade teriyaki sauce then oven baked in 30 minutes to flaky perfection.

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Broiled Thai Sweet Chili Salmon

5 from 39 votes

Thai Salmon with easy homemade Thai sweet chili sauce cooked until caramelized on top and juicy inside. The best salmon recipe ever!

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Lemon Butter Baked Cod

5 from 3 votes

This Lemon Butter Baked Cod is made with simple and flavorful ingredients. You'll love the fresh taste of parsley and lemon on top of buttery flaky cod fillets.

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Honey Garlic Salmon Recipe

5 from 61 votes

Honey Garlic Salmon is the best salmon recipe for busy weeknights! This 20 minute dinner comes together in one pan with simple ingredients and is crazy good!

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Shrimp Tostadas

5 from 3 votes

Easy Shrimp Tostadas made with juicy shrimp on a crispy tostada shell. Top with black beans, guacamole salsa, and crumbled cheese for this Mexican dinner idea!

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More Healthy Easy Recipes to Try

The post 150 Healthy Dinner Ideas appeared first on iFoodReal.com.

Beef Barley Soup

Olena Osipov — Mon, 25 Nov 2024 22:44:22 +0000

Beef Barley Soup is flavorful and hearty one pot meal with tender beef, barley, fresh vegetables and deliciously seasoned broth. Easy, satisfying soup on a cold day!

Our other beef soup favorites include this Instant Pot beef barley soup, vegetable beef soup and easy beef stew.

Why You’ll Love This Recipe
Ingredients for Beef Barley Soup
How to Make Beef and Barley Soup
Tips for Best Results
Variations
Serving Ideas
How to Store and Reheat
FAQs
More Soup Recipes to Try
Beef Barley Soup Recipe

Soups are busy people’s food! You make a pot and eat for days. And this beef barley soup is an epitome of comfort food which is perfect for right now!

Originally posted in 2020, I updated this soup recipe to incorporate the classic browned tender chunks of beef in thick and hearty tomato paste infused beef broth.

It turned out extremely delicious, especially when served with my no yeast dinner rolls! We truly enjoyed this dinner on a cold, windy night when the power went out.

Previous recipe used 1 pound of ground beef and no tomato paste, and you can still do that by following the notes in recipe card below.

Why You’ll Love This Recipe

Comforting: There is nothing better than a soup with tender beef pieces in a thickened with barley and starchy potatoes broth. It’s always a welcome change to chicken soup recipes in our house!
Filling: There is protein, carbohydrates and lots of fiber to keep the bellies full for hours.
Easy recipe: While ingredients list and cook times are longer, they are all simple and there is lots of idle time. We also go over substitutions in the Variations section below.
Freezer friendly: Soup leftovers freeze and thaw very well in the fridge for up to 3 months.

Ingredients for Beef Barley Soup

Beef: I prefer to use chuck roast, rump roast or sirloin tip roast. Just because it is widely available and contains less fat than oxtail or short ribs. You can also purchase beef stew meat, which saves time on prep.
Barley: Feel free to use pearl, pot or hulled barley. The only difference is nutrition and cooking times, with pearl barley being most refined and hulled barley with the bran intact.
Vegetables: Veggies used in classic soups like onion, garlic, carrots, potatoes and celery create a flavor base for meat and broth.
Beef broth: I personally think beef broth is a must for a beef barley soup, but if in a pinch I would use chicken broth or vegetable broth. Taste will be a bit less beefy, but it works. Water works too, you might cook soup a bit longer or add more seasonings.

How to Make Beef and Barley Soup

This time I used my beloved large pot but Dutch oven is my other favorite to cook soups and stew in!

Brown the beef: Make sure pot and oil are hot. Add beef in a single layer and cook undisturbed for 4 minutes, stir once and cook another 4 minutes. Not every piece will be browned and caramelized and some juices will accumulate, but even half browned meat is great! Transfer to a plate.
Cook the vegetables: Saute onion, garlic, carrots and celery until browned a bit and fragrant. Then add dried thyme and cook for 30 seconds as heat helps release its natural oils. Add tomato paste and incorporate it for a smooth texture soup.
Simmer the soup: Add previously cooked beef, broth, barley, bay leaves, salt and pepper and bring soup to a boil. Then you want to simmer soup for 30 minutes covered to cook ingredients through, and for another 15 minutes uncovered to thicken the soup.
Let soup rest and add parsley: Every soup or stew tastes better once it sits. Do so for 5 minutes and add parsley. That’s it!

Tips for Best Results

Beef should be dry: There are 2 schools of thought, to rinse and not to rinse the raw meat, and it’s up to you! In either case, make sure beef is dry and pat dry it with paper towels otherwise it won’t brown well.
Do not salt the beef: I didn’t add salt to browning the beef step so it doesn’t pull moisture from meat, slowing down the caramelization process.
Bring it to a boil before simmering: It is important to bring any soup to a boil first and then simmer, so ingredients cook on time.
Adjust at the end: The consistency and taste may vary based on many factors like ingredients you use, the stove, the pot and cooking time. And it’s normal. So, I always recommend to let soup sit and adjust seasonings and thickness with broth, to taste. If needed, of course!

Variations

Using leftover beef: Shredded or chopped cooked leftover beef from Instant Pot pot roast or sirloin tip roast is great. Skip the browning meat step and simmer soup for the same amount of time.
Ground beef: It cooks a bit faster and is more affordable than beef stew meat, and sometimes that’s all you have. If you use lean hamburger, you can drain excess fat after sauteing. Meat doesn’t have to be cooked through, just small pieces are welcome to end up in every spoonful.
If you don’t love thyme: Use dried oregano, dried rosemary or dried basil.
For mushroom lovers: Saute 1 cup of sliced brown mushrooms before browning other vegetables.
To make this soup in Instant Pot: Saute beef first, then pressure cook with all other ingredients (but use only 6 cups of broth) on High pressure for 10 minutes. Wait 20-30 minutes to avoid splatters and then release remaining pressure, if any.
To cook in slow cooker: Brown meat and saute veggies separately in a skillet, and then slow cook all ingredients together for 4 hours on High heat or 8 hours on Low heat. That is when chewy hulled barley comes in handy, it won’t be as mushy as pearled barley.

Serving Ideas

Beef and barley soup goes well with crusty bread like baguette, higher in protein Greek yogurt bread or cottage cheese bread. This time I made no yeast dinner rolls which are so easy to make even on a weeknight.

Serve with a simple side salad like lemon kale salad or butter lettuce salad.

For extra vegetables, pair with roasted butternut squash or roasted cauliflower.

How to Store and Reheat

Store leftovers: Refrigerate cooled soup in an airtight container for up to 5 days.

Reheat by simmering on low heat in the pot on the stove.

Freeze: Freeze soup in an airtight container, leaving room for expansion, for up to 3 months. Thaw in the fridge overnight or on the countertop for 4-6 hours.

FAQs

Can I make it ahead of time?

Yes. Saute all veggies and meat. Add to a large container or bowl with a lid along with all spices. Refrigerate for up to 2 days. Then add stock and cook beef barley soup as per recipe.

Can I make it as a freezer meal?

Yes. You can also freeze the make ahead version from above FAQ in a plastic bag. Then cook from frozen on the stove or Instant Pot following recipe’s cooking time. This method wouldn’t work for crockpot though because it is not recommended to allow not fully cooked meat sit in warm slow cooker for hours. However, you can first thaw it in the fridge for 24 hours or maybe overnight and then slow cook.

What cut of beef is the best?

I like to use cubed chuck, sirloin or rump roast. Truly any affordable roast because it is lean and widely available. Meat does come out tender enough and broth very rich, and I love less fat in my soup. Also beef stew meat can be used.

How to thicken beef barley soup?

To thicken the soup, my method is using potato and barley’s natural starches. Once simmered for a period of time uncovered, they act as natural thickeners. You can also brown beef with 2-3 tablespoons of flour, but you will need to add more oil as well. Or add a slurry of 3 tablespoons cold water whisked with 2 tablespoons of cornstarch at the end and cook until thickened.

More Soup Recipes to Try

Beef Barley Soup

Beef Barley Soup is flavorful and hearty one pot meal with tender chunks of beef, barley, fresh vegetables and deliciously seasoned broth. Perfect for cold days!

Course Soup and Stew

Cuisine North American

Prep Time 15

Cook Time 1

Total Time 1 15

Servings servings

Calories 411kcal

Author Olena Osipov

Equipment

Large pot

Ingredients

1.5 pounds chuck, sirloin tip or rump roast fat trimmed, cut into 1 inch pieces
1 large onion finely chopped
2 large garlic cloves minced
2 large carrots chopped or 1 cup carrot matchsticks
3 large celery stalks finely chopped
3 large potatoes cubed
1/2 teaspoon dried thyme
2 tablespoons tomato paste low sodium
8 cups beef broth low sodium
1 cup barley pearl, pot or hulled barley
1 teaspoon salt
1/2 teaspoon ground black pepper
3 bay leaves
2 tablespoons olive oil divided
1/4 cup parsley finely chopped

US Customary – Metric

Instructions

Preheat large pot on high heat and swirl 1 tablespoon of oil to coat. Add beef in a single layer and cook for 8 minutes, stirring once and allowing to brown a bit. Transfer to a large plate and set aside.
Return pot to medium-high heat and add remaining 1 tablespoon of oil. Add onion, garlic, celery, carrots, and saute for 5 minutes, stirring occasionally.
Add thyme and cook for another 30 seconds, stirring a few times. Add tomato paste and stir to incorporate.
Add previously cooked beef, beef broth, potatoes, barley, salt, pepper and bay leaves. Stir, cover and bring to a boil. Reduce heat to low and simmer for 30 minutes. Remove the lid and simmer for another 15 minutes or until barley is cooked (hulled barley cooks longer).
Turn off heat and let soup sit for 5 minutes. Add parsley, stir and adjust any seasonings or consistency with broth to taste, if necessary.
Serve hot with a slice of toasted bread or dinner rolls.

Video

Notes

Store: Refrigerate in an airtight container for up to 5 days. Reheat by simmering on low heat in the pot on the stove or in a microwave.
Freeze: Cool soup and freeze in airtight containers, leaving some room for expansion, for up to 3 months.

Recipe updated in 2024. Previous recipe used 1 pound ground beef instead and no tomato paste without any other changes.

Nutrition

The post Beef Barley Soup appeared first on iFoodReal.com.

Easy Beef Stir Fry Recipe

Olena Osipov — Mon, 04 Nov 2024 19:58:52 +0000

This easy Beef Stir Fry Recipe is loaded with juicy beef and crispy vegetables coated in easy stir fry sauce. A restaurant-quality dinner ready in 30 minutes!

Other stir fry recipes we keep in regular rotation are these Korean ground beef and rice, healthy beef and broccoli and sausage stir fry.

Why You’ll Love This Recipe
Ingredients for Beef Stir Fry
How to Make Beef Stir Fry
Tips for Best Results
Variations
Serving Ideas
How to Store and Reheat
FAQs
More Stir Fry Recipes to Try
Beef Stir Fry Recipe Recipe

Why You’ll Love This Recipe

Restaurant quality meal: This beef stir fry recipe is Chinese inspired take out right at home!
Healthier: You’re able to control the amount of sugar and sodium and avoid the MSG. High protein recipe that comes together in 30 minutes.
Delicious: Thinly sliced pieces of tender juicy beef and crisp veggies are tossed around in a sweet and savory teriyaki sauce.

Love Stir Fry?

So do we and our readers! Be sure to check out Mongolian ground beef noodles, healthy chicken stir fry and chicken cabbage stir fry.

Ingredients for Beef Stir Fry

Beef steak: Sirloin steak, ribeye steak, tri-tip, tenderloin, flank steak, or shoulder steak can be used. Make sure to thinly slice against the grain.
Vegetables: Sliced red bell pepper and yellow bell pepper, brown mushrooms, broccoli, and white onion.
Beef stir fry sauce: Soy sauce or Bragg’s liquid aminos, beef broth or water, then maple syrup, honey or brown sugar. Cornstarch.
Minced garlic and ginger: If you don’t have any fresh ginger, you can substitute it with 1 teaspoon of dried ginger instead. Or just omit.
Oil for frying: The best oil to use is the oil with a high smoke point. The healthiest choice is avocado oil with a smoke point of 520 degrees F. You can also use toasted sesame oil to give it an awesome Asian flare!
Garnishes: Sesame seeds for an added earthy, nutty crunch. But it also looks pretty!

Stir Fry Sauce Tip

It is not the end of the world if you replace maple syrup or honey with brown sugar if that’s all you have on hand. I prefer sugar to honey in beef and broccoli recipe because it makes crispy beef extra saucy, almost like deep fried.

How to Make Beef Stir Fry

Here is a quick overview how to make it. There is a full recipe card below.

To get a good sear on beef and veggies, I recommend to use a large non-stick skillet. I find a wok does not sear food well on a residential stove but rather steams it. But use what you are used to!

Prep: Chop the veggies and beef, whisk together ingredients for the stir fry sauce.
Stir fry beef in batches: Preheat your pan until very hot and add add half of the beef. Cook uncovered until nicely browned on all sides. Transfer to a bowl and repeat with remaining meat.
Stir fry the mushrooms: Return the skillet to high heat and add the mushrooms. Cook until brown. Mushrooms produce a lot of water, so cooking them on their own will help avoid the other veggies getting mushy. Transfer to a plate and set aside.
Stir fry peppers and onions: Cook bell peppers and onions, stirring a couple of times. The residual brown bits from the beef, as well as the high heat, will help give the veggies a bit of a char.

Add the stir fry sauce: Give mixture a good stir, pour into the skillet, mix and let the sauce come to a boil. Cook until thickened, stirring a few times.
Combine and garnish: Grab all of your cooked ingredients and add them back into the skillet. Stir everything together gently. Turn off the heat, garnish with sesame seeds and serve it nice and hot!

Tips for Best Results

This recipe is super easy but there are a few things you can do to get the best beef stir fry ever!

Be ready: “Stir fry” means to cook small pieces of food quickly on high heat while stirring constantly. So make sure all ingredients are prepped before you light the stove.
Avoid mushy veggies: Add stir fry sauce before vegetables look cooked so they stay crispy.
Cornstarch settles: Whisk sauce once again before adding it to the wok to blend the cornstarch that has settled.
Best veggies for stir fry: You want veggies that will cook quickly when sliced thin. Bell peppers, zucchini, snow peas, sugar snap peas, carrots, and broccoli are great. You could also try cabbage, asparagus, mushrooms, bok choy, water chestnuts, and garlic. Check out this awesome guide to Asian vegetables.
Dark colored sauce: If you would like dark stir fry sauce, use brown sugar.

Variations

Frozen veggies: You can use a frozen veggie mix or the package labeled “stir fry blend” vegetables. I always use one for Instant Pot stir fry. Just cook until veggies are heated through and to your preferred doneness. Keep in mind frozen veggies are already somewhat “cooked” by the freezing process. They also contain a bit more water, so you might need to drain the extra liquid before adding the sauce.
Additions: 3/4 cup toasted cashews, sliced almonds, or bean sprouts.
Less meat: If you’re aiming to eat less red meat, use only 1 pound of meat.
Like a little heat? Toss in some red pepper flakes. Some might even enjoy sliced jalapeno.
No soy sauce? Try using Bragg’s liquid aminos or coconut aminos. You may need to adjust the salt with coconut aminos because they tend to have less than soy sauce.

Serving Ideas

Instant Pot brown rice, Instant Pot quinoa, Instant Pot long grain white rice and brown rice vermicelli are just a few options that go well with any stir fry.

You can also serve it over whole wheat spaghetti, brown rice or quinoa.

To keep it light and low carb, serve on its own, with a small side salad like butter lettuce salad or over cauliflower rice for a low carb meal.

How to Store and Reheat

Store: Beef stir fry will keep in the fridge in an airtight container for up to 2 days. Leftovers will be just as tasty the next day.

Reheat: Simmer on the stovetop with a splash of water or broth until heated through while stirring occasionally. If you’ve packed it for lunch at work, you can also reheat it in the microwave.

FAQs

What cut of beef is best for stir fry?

Flank steak and sirloin steak are the best cuts of beef for a beef stir fry. They are more affordable and available at many grocery stores.

How do you make beef soft and tender?

Be sure to select right cut of beef and cut steak against the grain.

Can I prep this recipe ahead?

Yes. Cut and refrigerate vegetables covered for up to 2 days. Then toss them in when you’re ready. Or to speed up dinner, buy pre-cut stir fry vegetables or a bag of broccoli, cauliflower, and carrot mix.

More Stir Fry Recipes to Try

Beef Stir Fry Recipe

This Beef Stir Fry Recipe is loaded with juicy beef and crispy vegetables coated in easy stir fry sauce. 30 minute restaurant-quality dinner!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 293kcal

Author Olena Osipov

Equipment

Ceramic skillet

Ingredients

Beef Stir Fry Sauce:

1/4 cup soy sauce I used Bragg liquid aminos
1 1/2 cups beef broth or water
2 tbsp brown sugar, maple syrup or honey
3 tbsp cornstarch
5 garlic cloves minced
1 inch ginger minced

Beef Stir Fry:

1 1/2 lbs sirloin, ribeye, tri-tip, tenderloin, flank or shoulder steak thinly sliced
1 large white onion thinly sliced
2 large bell peppers sliced
6 oz mushrooms sliced
1 lb broccoli chopped
2 tbsp oil for frying
1 tbsp sesame seeds for garnish

US Customary – Metric

Instructions

Cut the vegetables and beef. In a small bowl, whisk together soy sauce, beef broth, brown sugar, cornstarch, garlic and ginger. Set aside.
Preheat large ceramic non-stick skillet on medium heat and add 1 tbsp of oil. Add half of beef, cook uncovered for 3-4 minutes per side or until browned, and transfer to a bowl. Repeat with remaining beef. Set aside.
Return skillet to high heat and mushrooms. Cook for 3 minutes or until browned, transfer to a plate. Set aside.
Return skillet to high heat, add remaining 1 tbsp oil, bell pepper and onions. Cook for 2-3 minutes, stirring once or twice and transfer onto a plate. Set aside.
Return skillet to medium heat, add broccoli, whisk stir fry sauce well (cornstarch settles fast at the bottom) and add to the skillet. Stir, let sauce come to a boil, then cook for a few minutes until thickened, stirring often.
Return cooked beef, mushrooms, onion and bell peppers to the skillet. Stir gently, turn off heat and garnish beef stir fry with sesame seeds.
Serve hot over Instant Pot quinoa, Instant Pot brown rice, brown rice vermicelli or whole wheat spaghetti.

Video

Notes

Store: Refrigerate covered for up to 2 days.
Reheat: By simmering stir fry on the stove with a splash of water or broth until heated through. Stir occasionally.
Be ready: “Stir fry” means to cook small pieces of food quickly on high heat and stirring constantly.
Avoid mushy veggies: Add stir fry sauce before vegetables look cooked to avoid mushy stir fry.
Cornstarch settles: Whisk sauce once again before adding to the wok to mix in settled at the bottom cornstarch.
Dried ginger: If you don’t have any fresh ginger, you can substitute it with 1 tsp of dried ginger instead. Or just omit.
Additions: Old version of recipe contained 3/4 cup toasted cashews.
If using water: You will need to add 1 more tbsp of soy sauce.

Nutrition

The post Easy Beef Stir Fry Recipe appeared first on iFoodReal.com.

Cottage Cheese Lasagna

Olena Osipov — Sun, 03 Nov 2024 17:35:05 +0000

Cottage Cheese Lasagna with layers of flavorful meat sauce, noodles and melted mozzarella cheese. This hearty dish is protein-packed, cheesy and budget friendly!

Have a household of lasagna fans? Try my zucchini lasagna, artichoke chicken lasagna roll ups and Instant Pot lasagna.

Why You’ll Love This Recipe
Ingredients for Lasagna with Cottage Cheese
How to Make Lasagna with Cottage Cheese
Tips for Best Results
Serving Suggestion
How to Store
FAQs
More Lasagna Recipes to Try
Lasagna with Cottage Cheese Recipe

I love cottage cheese recipes if they taste good! We loved my cottage cheese pasta and cottage cheese mac and cheese, so I wanted to make a super easy lasagna with cottage cheese that tastes delicious and is lighter.

My secret is quality marinara sauce! This cottage cheese lasagna will satisfy all lasagna lovers and critics and is a breeze to make compared to any traditional lasagna recipe out there!

Why You’ll Love This Recipe

Minimum ingredients: This recipe calls for 8 basic ingredients, most are probably already in your kitchen.
Easy recipe: There are a few steps to making it but I assure you each one is practically effortless.
Delicious: Cottage cheese has less fat and calories than ricotta cheese but does not sacrifice flavor. Instead, it adds extra tang and creaminess to the dish.

Ingredients for Lasagna with Cottage Cheese

Lasagna noodles: Use your choice of a noodle. Regular, whole wheat, or brown rice pasta all work well.
Ground beef: You’ll need more or less 1 pound of ground beef for the meat sauce. I use extra lean ground beef, so there’s less fat to drain.
Marinara sauce: It has to be quality marinara sauce because the ingredient list for this lasagna recipe is short. I love Rao’s marinara or my homemade marinara! Another good brand is La San Marzano. Or use your favorite marinara sauce you trust is flavorful!
Cottage cheese: Make sure to use full fat cottage cheese made with whole milk for the best flavor and creamier texture. Low fat cottage cheese will lead to a watery lasagna.
Egg: 1 large egg acts as the binding agent for the cheese filling.
Seasoning: I always make my own Italian seasoning, you can also use packaged seasoning. That’s all you need!
Spinach: Frozen spinach works well for this recipe, make sure to thaw and squeeze it. Doesn’t have to be very dry, a bit of moisture is great to cook the lasagna.
Mozzarella cheese: Freshly grated mozzarella cheese melts beautifully and adds rich flavor.
Cooking spray: A light spray is needed to prevent sticking, I use Misto.

How to Make Lasagna with Cottage Cheese

Make the meat sauce: Heat a large skillet on medium-high heat and cook ground beef for 10 minutes, breaking into small pieces. Drain any fat at the end. Add marinara sauce to the pan and bring to a boil, then let it simmer covered for 15 minutes.
Combine cheese mixture: Meanwhile, add cottage cheese, egg, and Italian seasoning to a large mixing bowl and stir to combine. Set aside.
Cook lasagna noodles: While sauce is cooking, boil noodles according to package instructions in salted water. Drain and carefully lay noodles flat on a baking sheet. Cover them with a towel and set aside.
Finish prep: Preheat your oven to 375 F and spray a large 9×13 baking dish with cooking spray.

Start layering: Cover the bottom of the greased baking dish with a bit of meat sauce. Next, layer 4 noodles lengthwise with edges overlapping. Then spread 1/3 of the meat sauce, 1/2 of the cottage cheese mixture, half the spinach, and 1 cup of shredded mozzarella cheese. Repeat this layer once more but without the mozzarella.
Assemble top layer: Finish lasagna with remaining 4 noodles, 1/3 of meat sauce and 2 cups of mozzarella cheese.
Bake: If you have a silicone lid, spray it with cooking spray, if not spray aluminum foil and cover the dish. Bake for 25 minutes, then uncover and bake for an additional 20 minutes.
Serve: After removing lasagna from oven, allow it to rest for 20 minutes while covered. Slice into 9 pieces with a sharp knife and serve using a flat, sturdy spatula.

Tips for Best Results

Here are my expert tips to make this homemade lasagna an absolute favorite main dish!

Use only quality marinara sauce: To make this recipe easier, I opted for store-bought marinara over homemade. Make sure to choose a high-quality sauce to enhance the depth of flavor. I absolutely love Rao’s marinara!
Salt the water for pasta: It infuses lasagna sheets with extra flavor we need in this recipe because we don’t use many ingredients. Work smarter, not harder!
Bake it covered: Start baking with the lasagna covered to prevent it from drying out.
Let it rest: Allow lasagna to set, so the noodles don’t slip and filling doesn’t create a mess when you cut it.
Spray cover with oil: This tip helps avoid cheese from sticking to foil or silicone lid cover. You wouldn’t want to miss out on that delightful gooey goodness!

Serving Suggestion

I usually top my lasagna with fresh Parmesan cheese and parsley, then serve alongside a salad such as a simple lettuce salad or a healthy Caesar salad.

And, naturally, some crusty bread, high protein Greek yogurt bread or cottage cheese bread, or garlic bread is the perfect complement to complete the meal.

How to Store

Store: Transfer any leftovers to an airtight container and store in the refrigerator for up to 5 days.

Freeze: I recommend to freeze sliced lasagna for easy defrosting. You can freeze them individually or in a pack of 2 or 3. Cut cold lasagna into individual slices and place them in a large airtight container to leave enough room in between.

You can also freeze individual slices on a baking sheet separately and then once frozen transfer to an airtight container or Ziploc bag.

Make ahead: You can assemble and refrigerate lasagna covered for up to 2-3 days in advance. Before baking, bring it to room temperature for about an hour and then cook as per recipe.

You can also freeze uncooked cottage cheese lasagna for up to 3 months. Then thaw in the fridge overnight or on the counter for 5-6 hours and bake as per recipe.

FAQs

Can I use ricotta cheese instead of cottage cheese?

Yes. If you prefer the taste of ricotta or if that’s what you have on hand, you can follow the same recipe using ricotta cheese.

What is the correct order to layer lasagna?

A little bit of meat sauce, lasagna noodles, more meat sauce, ricotta cheese, spinach and Parmesan or mozzarella cheese. Repeat this layer 1 more time. Then top with noodles, sauce, and lots of cheese. I like to use 4 noodles in each layer but you can also use 3 noodles to make lasagna taller.

Can I omit spinach?

Yes, this lasagna recipe can be made with or without spinach.

Why is my lasagna watery and how do I fix it?

After you first bake lasagna, there will seem like a little bit of liquid. Let it rest and it will soak up the liquid. Also be sure to avoid using low fat cottage cheese.

More Lasagna Recipes to Try

Lasagna with Cottage Cheese

This Lasagna with cottage cheese, flavorful meat sauce and melted mozzarella cheese is lighter, protein packed and budget friendly.

Course Dinner

Cuisine Italian

Prep Time 30

Cook Time 1 10

Resting Time 20

Total Time 2

Servings servings

Calories 425kcal

Author Olena Osipov

Equipment

Ingredients

12 lasagna noodles regular, whole wheat or brown rice pasta
1 pound extra lean ground beef
42 ounces quality marinara sauce I love Rao's, I used 1.5 x 27 ounces jars
17 ounces cottage cheese full fat (1 tub)
1 large egg
2 teaspoons Italian seasoning
11 ounces frozen spinach thawed and squeezed (1 pack)
3 cups Mozzarella cheese full fat, divided
Cooking spray I use Misto

US Customary – Metric

Instructions

Cook lasagna noodles as per package instructions in a large pot of salted water. Then drain and lay flat on a baking sheet. Cover with a towel to prevent from drying out and set aside.
Preheat large skillet on medium-high heat and add ground beef. Cook for 10 minutes, constantly breaking into small pieces and stirring, and draining fat at the end. Add marinara sauce, bring to a boil, cover and simmer for 15 minutes.
In a large bowl, add cottage cheese, egg and Italian seasoning. Stir to combine and set aside.
Preheat oven to 375 degrees. Spray large 9×13 baking dish with cooking spray and spread a bit of meat sauce to cover the bottom. Layer 4 noodles lengthwise overlapping a bit. Then spread 1/3 of the meat sauce, 1/2 of the cottage cheese mixture, half of spinach and 1 cup of Mozzarella cheese. Repeat this layer one more time.
Finish with remaining 4 noodles, 1/3 of meat sauce and 2 cups of cheese. Spray aluminum foil or silicone lid with cooking spray to prevent cheese from sticking to it. Bake covered for 25 minutes, then uncover and bake for 20 more minutes.
Remove lasagna from the oven and let stand for 20 minutes while covered. Then using a sharp knife cut into 9 slices and serve using a flat sturdy spatula.

Video

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days.
Freeze: Freeze individual slices in a container for up to 3 months. You can also freeze unbaked assembled lasagna! Assemble, tightly wrap with plastic, then few layers of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions adding 10 minutes.

Nutrition

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

Easy Homemade Beef Stew

Olena Osipov — Tue, 29 Oct 2024 08:01:27 +0000

This Easy Beef Stew is the perfect one pot comfort meal loaded with tender beef and veggies. It has simple ingredients and prep time is quick and fun!

This is a very easy beef stew recipe from my grandma that I have been making for over a decade. Over the years, I’ve turned it into an Instant Pot beef stew recipe and even made beef stew with quinoa.

This homemade beef stew is a very simple stew recipe that has a ton of flavor! Perfect for whenever you need a little comfort on your plate.

Why You’ll Love This Recipe

Foolproof recipe: I made sure the beef is browned, and the broth is well seasoned for a rich, delicious taste.
Easy to make: One pot meal on the stovetop, no oven! Prep is actually enjoyable and comforting on a cold fall or winter day.
Simple ingredients: No red wine or Worcestershire sauce and yet so flavorful.
So delicious: Sear the beef until golden brown, then combine ingredients, simmer, and finish with fresh garlic and dill at the end. Yum!

Ingredients for Homemade Beef Stew

Beef stew meat: Sirloin tip roast or chuck roast are great for stew because they become melt-in-your-mouth tender when slow cooked.
Potatoes: I love using russet potatoes because they’re starchy and help thicken the gravy even more. However, you can also use other types like Yukon Gold or red potatoes.
Other vegetables: Onion, carrots, celery, and frozen peas.
Tomato paste: Adds depth of flavor with a subtle sweetness and acidity. I used low sodium tomato paste, so if yours isn’t low sodium, just add less salt.
Beef broth: I used low sodium beef broth. Add less salt if your broth is not low sodium.
Spices: Italian seasoning, salt, pepper, and bay leaves.
Thickening agent: Cold water mixed with cornstarch or arrowroot powder.
Fresh dill and fresh garlic: My grandma’s secret ingredients that add a burst of flavor and aromatic goodness to the stew.
Oil: A touch of oil is needed for frying.

How to Make Beef Stew

Here’s a quick overview on making beef stew using just your Dutch oven.

Sear the beef: Heat your large Dutch oven over medium-high heat and add a little oil. Add half the beef, sprinkle with salt and pepper. Let it cook undisturbed for 2-3 minutes, then stir and cook until browned. Transfer the beef to a large plate and repeat with the remaining beef, transferring it to the plate when done.
Saute the mirepoix: Add a little more oil to the pot, then toss in the onion, carrot, and celery. Sauté for 3-4 minutes, stirring occasionally. Next, add the Italian seasoning and sauté for another 30 seconds, stirring often. Mix in the tomato paste until well combined.
Combine and simmer: Add the potatoes, beef, broth, bay leaves, and the remaining salt and pepper. Stir, cover, and bring to a boil. Then reduce the heat to low and let it simmer for 60-70 minutes, or until the meat is tender.
Thicken the stew: In a small bowl, mix cold water with cornstarch. Add it to the pot and stir gently. Let it simmer for a few minutes until it thickens, then turn off the heat.

Add final touches: Add peas, garlic and dill. Stir and let stew sit for 5 minutes.

Tips for Best Results

I always stick to these tips whenever I whip up this cozy stew.

Take your time to sear the meat: It’s your one chance to achieve that delicious caramelization on the meat, which makes a huge difference in flavor.
Use Dutch oven or heavy bottom pot: For two reasons, they retain and distribute heat evenly, and the thick walls help maintain moisture and enhance flavors.
No need to coat meat in flour: Remember this is an easy stew recipe! I find that coated meat sticks to the bottom of the pot, which means you’ll need to use more oil. We thicken it up at the end with a slurry.
Use beef broth: It really adds to the flavor. Don’t use chicken broth or vegetable broth.
Don’t skip garlic at the end: It adds different flavor than if we sauteed it with the onions.

Serving Suggestions

This healthy dinner has meat and potatoes, so to me it’s a one pot meal already.

You can serve it with bread options like sourdough, biscuits, or soft dinner rolls. Or for more protein with cottage cheese bread or Greek yogurt bread. And if you want to keep it traditional, Ukrainian pampushky are a great choice.

You could also try warm, buttery cornbread or cornbread muffins. And I find light salads, like cucumber salad or a simple butter lettuce salad pair nicely with stew too!

How to Store and Reheat

Store: Refrigerate leftovers for up to 5 days in an airtight container.

Reheat: Reheat in a small pot on the stove by simmering over low heat.

Freeze: I’m not a fan of freezing beef stew because of the potatoes. Freezing strains low-fiber potatoes, causing water to expand and form ice crystals, which makes them mushy when thawed.

FAQs

What is the best cut of meat to use?

Chuck roast and sirloin tip are the most popular for stew. You can use other roasts like bottom round, round tip, top round or pot roast. You can even use pre-cut stew meat.

How do I thicken the beef stew?

Mix equal parts of cornstarch or arrowroot powder with cold water, then stir it into the stew. Allow it to simmer for a few minutes until it thickens. Make sure the stew is hot when you add the cornstarch slurry.

Can I make it in slow cooker?

Yes. Make sure to sear the meat first, then combine ingredients in your crockpot and cook on low for 9-10 hours, or high for 6-7 hours. Then thicken, add garlic, dill, and peas, and serve.

Can I make it in Instant Pot?

Yes, here’s how to make Instant pot beef stew.

More Soup and Stew Recipes to Try

Easy Beef Stew Recipe

This Easy Beef Stew is the perfect one pot comfort meal loaded with tender beef and veggies. It has simple ingredients and prep time is quick and fun!

Course Soup and Stew

Cuisine Ukrainian

Diet Gluten Free

Prep Time 20

Cook Time 1 25

Total Time 1 45

Servings servings

Calories 357kcal

Author Olena Osipov

Equipment

Dutch oven

Ingredients

2 1/2 pounds sirloin tip or chuck roast cut into 2" pieces
2 pounds russet or any potatoes cubed into 2" pieces
1 large onion coarsely chopped
4 large carrots cut into 1-2" pieces
3 large celery stalks chopped
1 tablespoon Italian seasoning
3 tablespoons tomato paste low sodium
4 cups beef broth low sodium
1 teaspoon salt divided
3/4 teaspoon ground black pepper divided
4 bay leaves
2 tablespoons cold water
2 tablespoons cornstarch or arrowroot powder
1 cup frozen peas
2 large garlic cloves grated
3 tablespoons fresh dill finely chopped
2 tablespoons oil for frying

US Customary – Metric

Instructions

Preheat Dutch oven on medium-high heat and add a bit of oil and half of the beef, sprinkle with 1/4 teaspoon salt and 1/4 teaspoon pepper. Cook undisturbed for 2-3 minutes, stir and cook a bit more until browned. Transfer to a large plate and repeat with remaining beef, transferring to the plate.
To the pot, add a bit more oil, onion, carrot and celery. Saute for 3-4 minutes, stirring occasionally. Add Italian seasoning and saute for 30 more seconds, stirring often. Then add tomato paste and stir until incorporated.
Add browned beef, potatoes, beef broth, bay leaves, remaining 1/2 teaspoon salt and 1/4 teaspoon pepper. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 60-70 minutes or until meat is tender.
In a small bowl, whisk cold water with cornstarch and add to the pot. Stir gently and simmer for a few minutes until thickened. Turn off heat.
Add peas, garlic and dill. Stir and let stew sit for 5 minutes.
Serve hot with bread and salad or on its own.

Notes

Store: Refrigerate in an airtight container for up to 5 days.
Freeze: I am not a fan of freezing beef stew because it contains potatoes. Freezing puts a lot of strain on potatoes that are low in fiber. The water expands and forms ice crystals which makes potatoes mushy upon thawed.

Nutrition

The post Easy Homemade Beef Stew appeared first on iFoodReal.com.

Mongolian Ground Beef Noodles

Olena Osipov — Tue, 08 Oct 2024 08:22:00 +0000

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that’s full of flavor, super versatile, and on the table in just 30 minutes!

If you’re on the hunt for quick dinners, you’ll also love Korean inspired ground beef and rice bowls and one pot spaghetti.

These Mongolian ground beef noodles have already made it onto my repeat list of weeknight dinner recipes with 5-star reviews from the family. It’s not an authentic recipe, but it’s a very good, 30 minute meal that saves us on crazy busy nights.

I’ve made this recipe twice now, once with rice noodles and once with linguine, and the kids loved both! The leftovers were good too, but it’s best served fresh.

Why You’ll Love This Recipe

Minimal ingredients: Everything is fridge and pantry friendly.
Weeknight win: Just 30 minutes from start to finish which is perfect when time is tight.
Budget friendly: Ground beef and noodles keep it affordable, with 25 grams of protein packed in for flavor and fuel.
Not authentic, but delicious: It may not be traditional Mongolian, but it’s a quick, flavorful spin that satisfies those takeout cravings!

Ingredients for Mongolian Ground Beef Noodles

You’ll need 9 simple ingredients to bring this recipe to life.

Ground beef: I prefer extra lean grass fed or organic ground beef for the best flavor. Feel free to use any ground meat you like, you’ll need about 1 pound.
Garlic and ginger: I minced fresh garlic and fresh ginger, but ground ginger works just as well if that’s what you have on hand.
Noodles: You can go with linguine or thick flat rice noodles. We loved both! Honestly, any wide noodle works, and I’ve got more options listed below.
Broccoli: Chopped broccoli adds a nice crunch and fresh flavor.
Green onion: For garnish.
Beef broth: Forms the base of the sauce. I always use low sodium beef broth.
Japanese BBQ sauce: I like Bachan’s, but see variations below for substitution.
Cornstarch: Helps thicken the sauce and gives it a smooth texture.

How to Make Mongolian Ground Beef Noodles

This delicious dinner takes just 5 simple steps. From stove to bowl in no time!

Prep: Cook the noodles in a large pot of boiling salted water for 8-10 minutes until al dente. If you’re using rice noodles, they take less time to cook. Make the sauce by whisking beef broth, BBQ sauce and cornstarch together in a medium bowl. Set aside.
Cook ground beef and sauce: Heat a large skillet on medium heat, then add ground beef, garlic, and ginger. Cook for about 5 minutes, breaking it up as you go. Give the sauce mixture another whisk, pour it into the pan, and cook for 1-2 minutes stirring often until it thickens.
Add sauce and thicken: Add broccoli and cook for another 3 minutes, stirring a few times.
Combine and serve: Drain the noodles, toss them in, and give it a gentle stir. Turn off the heat, garnish with green onion, and serve hot!

Tips for Best Results

Here are a few tips for the best results when making Mongolian ground beef with noodles.

You don’t have to drain the beef: If you use extra lean ground beef there is not much fat, it’s mostly the juices. I find they add a bit of fat and flavor to the dish that’s so good!
Don’t overcook the noodles: Keep an eye on the noodles to make sure they stay al dente. Overcooked noodles can get mushy.
Healthier noodle options: Substitute soba noodles, whole wheat linguine, or even spaghetti squash noodles for a lighter twist.
To make higher in protein: Add less pasta. I am feeding a small army here, so I need carbs to fill up bellies. You can use 7-8 ounces noodles and add a bit more broccoli for a higher in protein dish.
To thin out the sauce: Just add a little more beef broth or some reserved pasta water.

Variations

This recipe is very versatile and forgiving in terms of which meat, pasta and veggies you use.

Different ground meat: Ground turkey, chicken or pork all work great in this dish.
Various noodles: Skip the grocery run and use what you’ve got! Udon, linguine, spaghetti, thick rice noodles aka pad Thai noodles, or thick ramen noodles. Pretty much any wide noodles that can grab onto the yummy sauce.
To replace Japanese BBQ sauce: I tested both versions. While I love using Bachan’s, you can also use 3 tablespoons of low sodium soy sauce plus 3 tablespoons of BBQ sauce instead. It works great!
Add heat: Add some red pepper flakes or a dash of sriracha to bring the heat.
Instead of broccoli: Try blanched green beans, sauteed brown mushrooms or shiitake mushrooms, shredded cabbage or store-bought slaw, asparagus, snap peas, or fresh spinach. Honestly, anything you have in the fridge can work, so give it a try!

How to Store and Reheat

Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

Reheat: Reheat on the stove or in the microwave, adding a splash of broth to “rehydrate” the noodles.

Freeze: I don’t recommend freezing pasta as it doesn’t hold up well in the freezer.

FAQs

Can I make it ahead of time?

Yes. Chop the broccoli, saute beef, combine sauce, and refrigerate. When you’re ready to serve, cook the noodles, heat the beef mixture with broccoli, add the sauce, and toss in the noodles. However, cooking and serving immediately is best.

Can I double the sauce?

Sure, if you want it to be very saucy. I would say use more like 1 1/2 times the sauce ingredients.

More Dinner Recipes to Try

Mongolian Ground Beef Noodles

Mongolian Ground Beef Noodles are a quick, protein-packed skillet meal that's full of flavor, super versatile, and ready in just 30 minutes!

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 359kcal

Author Olena Osipov

Equipment

Ingredients

For the Noodles:

1 pound ground beef extra lean
4 large garlic cloves minced
2 teaspoons ginger minced or use 1 teaspoon dried ginger
11 ounces linguine or flat thick rice noodles
3 cups broccoli florets coarsely chopped
4 green onions finely chopped

For the Sauce:

1 1/2 cups beef broth low sodium
1/4 cup Japanese BBQ sauce I use Bachan's (please see notes for substitution)
2 tablespoons cornstarch

US Customary – Metric

Instructions

Bring large pot with water to a boil. Add a pinch of salt and linguine, then cook for 8-10 minutes or until pasta is al dente, stirring a few times to make sure noodles do not stick. Rice noodles take less time to cook.
Meanwhile, in a medium bowl, add beef broth, BBQ sauce and cornstarch. Whisk and set aside.
Preheat large skillet on medium heat and add ground beef, garlic and ginger. Cook until no longer pink or for about 5 minutes, breaking into small pieces and stirring constantly. Add broccoli and cook for another 3 minutes.
Whisk the sauce one more time, add to the skillet and cook for 1-2 minutes or until thickened, stirring often.
Drain and add the noodles, gently stir to mix and turn off heat. Garnish with green onion and serve hot.

Notes

Store: Refrigerate leftovers in an airtight container for up to 2-3 days. To “rehydrate” the noodles, add a splash of broth while simmering on the stove or reheating in the microwave.
Freeze: I don’t recommend to freeze pasta as it doesn’t freeze well.
Japanese BBQ sauce: Use 3 tablespoons of soy sauce + 3 tablespoons of BBQ sauce instead.

Nutrition

The post Mongolian Ground Beef Noodles appeared first on iFoodReal.com.

Big Mac Casserole

Olena Osipov — Fri, 04 Oct 2024 08:54:00 +0000

Big Mac Casserole with layers of seasoned beef, potatoes, veggies, gooey cheese, and Greek yogurt Big Mac sauce. All your favorite burger flavors in this 28 grams protein-packed dinner!

We also love this lighter buffalo chicken casserole!

I love a good burger! I don’t eat fast food, but I still love the taste so I made this Big Mac casserole that tastes just like a Big Mac minus the bun and the drive-thru. And yes, it’s healthy!

This is a foolproof recipe and here’s why. The first time I made it my kids loved it, however they mentioned they don’t love burgers. But the second time, once I perfected the recipe, particularly those perfectly seasoned and cooked golden crust potatoes, they were all over it!

I also added extra veggies and used a lighter sauce so it’s the healthiest Big Mac casserole recipe on the web!

Why You’ll Love This Recipe

Easy to make: It’s a simple, hassle-free casserole recipe that doesn’t require much hands-on time.
Hidden veggie boost: Adding a bag of cauliflower rice blends right in without anyone noticing.
Signature taste: This casserole brings together all the layers, really capturing the flavors of the McDonald’s Big Mac!
Lighter Big Mac Sauce: I swap out most of the mayo for Greek yogurt turning it into a healthy dinner that’s high in protein!

Ingredients for Big Mac Casserole

We create the perfect combo by layering the meat, veggies, cheese, and sauce with crispy potatoes instead of fries.

Ground beef: I chose extra lean ground beef to keep the dish lighter and lower in fat. You can also use ground turkey or ground chicken for an even leaner option, check out the variations below.
Onion: Use white onion if you can to capture the classic taste of a McDonald’s burger. If you don’t have white, red onions are the next best thing.
Potatoes: I went with russet potatoes because they most resemble French fries. You can swap in sweet potatoes or golden potatoes.
Cauliflower rice: I snuck in a bag of frozen cauliflower rice with the beef, onion and potatoes to bulk it up with extra veggies. You can also make your own cauliflower rice, if you’d like.
Cheddar cheese: I recommend shredding cheese from the block for better melting, but pre-shredded cheese works too.
Vegetables: Shredded lettuce, I like iceberg or Romaine lettuce, and chopped tomatoes.
Dill pickles: A must-have for an authentic touch.
Healthy Big Mac sauce: Plain Greek yogurt, mayonnaise, ketchup, mustard, and a splash of dill pickle juice.
Spices: Salt, pepper, and Italian seasoning are divided to season both the meat and the potatoes.
Avocado oil: For frying.

How to Make Big Mac Casserole

This recipe may look long, but the prep is super simple and you’ll be enjoying the healthiest Big Mac in just an hour!

Preheat your oven to 425 F and set a large 9×13 baking dish aside.

Cook the ground beef: Heat a large non-stick skillet over medium heat and add the ground beef. Cook for about 5 minutes, stirring and breaking it into small pieces until it’s no longer pink. Stir in the Italian seasoning and salt, then saute for another 30 seconds. Transfer to the baking dish.
Saute the onion: Add 1/2 tablespoon of oil and saute the onion for 2–3 minutes, stirring so they don’t burn. Then transfer them to the dish with the ground beef.
Cook the potatoes: Return the skillet to medium heat and add remaining oil. Toss in the potatoes, Italian seasoning, salt, and pepper. Stir, cover, and cook for about 10 minutes until they’re semi-soft and golden brown.
Combine and bake: Add the potatoes to the ground beef mixture, pour in the cauliflower rice, then stir to combine. Level it with a spatula, sprinkle with cheese, cover, and bake for 30 minutes.

Make Big Mac sauce: While the casserole bakes, whisk together Greek yogurt, mayo, ketchup, mustard, and pickle juice in a bowl. Set aside.
Finish and serve: Remove the casserole dish from the oven, drizzle with sauce, and top with lettuce, tomatoes, onions, and pickles. Enjoy!

Tips for Best Results

Here are my tops tips for the perfect Big Mac casserole!

Don’t drain fat from ground beef: The excess grease adds true burger flavor, plus I didn’t find there was a lot of fat, just juices.
Cut potatoes into small pieces: Potatoes take a long time to cook, so the smaller the chunks the quicker they will cook.
Cook potatoes covered: Otherwise they won’t cook through.
To save time: Use 2 skillets and cook the ground beef and potatoes at the same time. A bit more cleanup, but totally worth it when dinner’s on the table faster!
Adjust Big Mac sauce to your taste: Big Mac sauce is literally a combination of all sauces and flavors you have on a burger, so add more or less of whatever you like to taste.

Variations

Ground turkey or chicken: A lighter option than beef that still brings plenty of protein and flavor, but you’ll miss a bit of that classic Big Mac taste.
Sweet potatoes: Keep the skin on for even more nutrients.
Onion: I recommend to use white onion for the topping to resemble the Big Mac, but you can also use red onion. To saute with ground beef, you can use any color onion but generally I just like to grab a giant white onion and work with it.
No mayo: If you use a higher fat percentage yogurt you can omit mayo altogether. I like a touch of mayo because it adds authenticity, but sauce will taste great any way.
Relish in the sauce: You can add a bit of sweet pickle relish to the Big Mac sauce. I don’t usually buy relish or have it on hand so that’s why I didn’t, and I didn’t want to complicate the recipe.

How to Store

Store: Transfer any leftovers to an airtight container and store in the refrigerator. Our leftovers were gone the next day but they will keep for 3 days.

Freeze: Cook it fully, cool completely, and store in the freezer without toppings for up to 3 months. Thaw overnight in the fridge, reheat in the microwave or at 375 F for 10 minutes, then add toppings before serving.

FAQs

How can I make it ahead for busy weeknights?

Pre-cook the ground beef, onion and potatoes, then refrigerate in an airtight container for up to 2 days. Pre-shred cheese, prep vegetables for toppings and store in the refrigerator too. When ready to make, simply assemble and bake as per recipe.

What to serve with this casserole?

This casserole is a full meal on its own, however it’s still lighter, so 1/6th of the recipe looks like a big portion, but it’s a lot of veggies. For a more filling meal, serve it with a side of garlic bread, a fresh green salad, or roasted veggies.

Can I use tater tots instead of potatoes?

Yes, and maybe you can find healthier ones like organic or sweet potato ones. Bake for 30-40 minutes until the tater tots are golden brown, and the rest stays the same as per recipe.

More Casserole Recipes to Try

Healthy Big Mac Casserole

Big Mac Casserole with layers of seasoned beef, potatoes, veggies, gooey cheese, and Greek yogurt Big Mac sauce. All your favorite burger flavors in this 28 grams protein-packed dinner!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 20

Cook Time 40

Total Time 1

Servings servings

Calories 394kcal

Author Olena Osipov

Equipment

Ingredients

For the Ground Beef:

1 pound ground beef extra lean
2 teaspoons Italian seasoning
1/4 tsp salt

For the Potatoes:

1 large white onion finely chopped
1.5 pounds potatoes diced
2 teaspoons Italian seasoning
3/4 teaspoon salt
1/4 teaspoon ground black pepper
1 1/2 tablespoons avocado oil for frying

For the Casserole:

12 ounces bag cauliflower rice frozen
1 cup cheddar cheese shredded
3 cups iceberg or Romaine lettuce shredded
2 large tomatoes chopped
5 baby dill pickles sliced
1/2 white or red onion chopped

For the Big Mac Sauce:

1/2 cup Greek yogurt
2 tablespoons mayo
3 tablespoons ketchup
1 tablespoon mustard
1 tablespoon dill pickle juice

US Customary – Metric

Instructions

Preheat oven to 425 degrees F and get large 9×13 baking dish ready.
Preheat large non-stick skillet on medium heat and add ground beef. Cook until no longer pink, about 5 minutes, constantly stirring and breaking into small pieces. Add Italian seasoning and salt, saute for 30 more seconds. Transfer to previously prepared baking dish.
Return skillet to medium heat and add 1/2 tablespoon of oil. Add onion and saute for 2-3 minutes, stirring occasionally. Transfer to the dish with ground beef.
Return skillet to medium heat and add 1 tablespoon of oil. Add potatoes, Italian seasoning, salt and pepper. Stir, cover and cook for about 10 minutes or until semi soft and some are golden brown, stirring occasionally.
Then transfer to the baking dish with ground beef and onion, add cauliflower rice and stir to combine. Level with spatula, sprinkle with cheese, cover and bake for 30 minutes.
While casserole is baking, make Big Mac sauce by whisking in a medium bowl Greek yogurt, mayo, ketchup, mustard and dill pickle juice. Set aside.
Remove casserole from the oven, drizzle with the sauce and top with lettuce, tomatoes, white onion and pickles. Serve hot.

Notes

Store: Refrigerate in an airtight container for up to 3 days.
Freeze: Fully cook, cool completely and freeze without the toppings in an airtight container for up to 3 months. Thaw in a fridge overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes. Then add toppings before serving.

Nutrition

The post Big Mac Casserole appeared first on iFoodReal.com.

No Boil Pasta Bake

Olena Osipov — Fri, 06 Sep 2024 15:25:26 +0000

This No Boil Pasta Bake is made with 5 simple ingredients, in one dish and no pre-cooking pasta is necessary. Perfect weeknight dinner with 39 grams of protein!

Craving more easy pasta recipes? This ground turkey pasta bake and one pot spaghetti are winners.

I’m totally smitten with this no boil pasta bake recipe. It’s a casserole that doubles as a one pot meal, magic!

I never thought it would work to cook dry pasta right in the oven but it does! The trick is to add the right amount of liquid and tightly cover the dish. Then you set it in the oven and walk away. It’s the perfect no-fuss cooking style!

Why You’ll Love This Recipe

Easy weeknight dinner: Minimal prep, no constant stirring or checking, and easy clean-up.
High in protein and lighter: Each serving has 39 grams of protein to keep you full without the use of heavy cream or milk.
Versatile recipe: Use any short pasta, your go-to marinara sauce, switch up the protein, or throw in some veggies.
A total crowd-pleaser: Who can say no to a warm, cheesy casserole that’s also a healthy dinner? It’s a win-win!

Ingredients for No Boil Pasta Bake

This easy pasta bake needs just 4 main ingredients, water, and any optional garnishes you like.

Ground turkey: I love using lean ground turkey, but you can swap it out for any ground meat like ground chicken, beef, or pork.
Pasta: Short pasta works best for this recipe, and you can even go gluten-free if you prefer. I used farfalle, but fusilli, rotini, and penne also hold up well in the oven.
Marinara sauce: Use your favorite store-bought or homemade marinara. I’ve been hooked on Rao’s marinara sauce for a while now!
Shredded cheese: Go with havarti for creaminess, gouda for a smoky touch, or white cheddar for a sharp kick.
Water: You’ll need 27 ounces of cold water to cook the pasta. I used my empty Rao’s jar to measure it easily.
Cooking spray: To prevent sticking, I use Misto.
Garnish (optional): It’s optional, but I always top my pasta with fresh parsley. Fresh basil is great too, and if you want, a sprinkle of Parmesan cheese takes it to the next level.

Recipe Tip

I don’t love to use mozzarella cheese for this recipe as it doesn’t add a lot of flavor, gets too stringy, and can make the dish overly gooey. However, if it’s what you have and like, it can still work.

How to Make No Boil Pasta Bake

No cook pasta bake is legit easy! No waiting for water to boil, just 4 simple steps to deliciousness. If you’ve got leftover cooked protein, you can cut it down even more.

Spray the bottom and sides of a 9×13 baking dish with cooking spray, set it aside, and preheat the oven to 400 F.

Cook ground meat: Heat a large non-stick skillet and cook the ground turkey, breaking it into small pieces as it browns. Set aside. You can also skip this step or use any other cooked protein you like.
Assemble the dish: Add pasta, marinara sauce, water, and cooked meat to the baking dish. Stir and level with a spatula, then sprinkle with cheese. Cover with parchment paper then tightly seal with crisscrossed foil. Do not let that steam escape!
Bake and check: Bake for 30 minutes, then check that the pasta in the center is al dente. It’s OK if the pasta on the sides is a bit firmer.

Rest and broil: Take it out of the oven and let it sit covered for 10-15 minutes. Don’t skip this part! If you want, you can broil it after that for a bit of extra crispiness.

Tips for Best Results

After testing 3 times, here are my top tips for the best results!

Use quality marinara sauce: The last thing you want is a bland pasta bake. A good sauce adds rich, balanced flavors without any extra work. My readers know I love Rao’s for exactly that reason.
Spray the baking dish: You don’t need much, but it helps prevent the pasta from sticking to the sides.
Cover it very tightly: Don’t use a silicone lid because it doesn’t seal tight enough to trap the steam, tinfoil is a must! I also like to lay a piece of parchment paper under the foil, then double wrap in foil to prevent chemicals leaching into the food.
Cook gluten-free pasta for less time: Check around the 20-25 minute mark. Gluten-free pasta tends to cook faster, and cooking for less time helps prevent it from becoming mushy.
Ovens vary: After baking, check a noodle to see if it’s al dente. If it’s still undercooked, pop it back in the oven for a few more minutes. If you know your oven runs hot, I’d suggest checking a bit before the 30-minute mark.
Let it rest before serving: This allows the pasta to soak up any extra liquid, finish cooking, thicken the sauce and blend the flavors. It also cools down a bit, so it’s easier to serve and enjoy.

Variations

Make it vegetarian: Simply omit the meat and make as is, or see next point below.
Bulk it up with veggies: Saute your veggies first and add them before baking to ensure they’re fully cooked. Try sliced mushrooms, bell peppers, zucchini, onion, or spinach.
Pick other protein: Besides ground meat, you can add cooked or raw sausage cut into cubes.
Use different pasta sauce: Go with your favorite red sauce like tomato, vodka, pizza, or roasted red pepper sauce. Or switch it up with alfredo sauce for a rich, creamy twist.
To add cooked chicken: Toss in shredded or diced Instant Pot chicken breast, baked chicken breast, or rotisserie chicken.
Add meatballs: You can either use chopped meatballs like these healthy turkey meatballs, chicken meatballs or add mini meatballs.
Add greens: Saute or steam kale or swiss chard and mix it in before baking. Or add fresh spinach or arugula on top, they’ll wilt down and blend nicely with the pasta.
Add cottage cheese: To add an extra protein boost, mix in cottage cheese. For a more classic lasagna version, add ricotta cheese. Just mix it into the sauce before baking.

Serving Suggestions

A bowl of this no boil pasta bake is a meal in itself. But if you’re up for a little extra, why not add a side dish or two?

A Caesar salad or butter lettuce salad and garlic bread would be perfect. Or if not garlic bread, a slice of cottage cheese bread to soak up the sauce.

If you’ve got veggies to use up pair it with Instant Pot steamed vegetables, Parmesan roasted brussels sprouts, or roasted asparagus.

How to Store

Store: Transfer the leftovers to an airtight container and store them in the refrigerator for 3 days. You’ll have healthy, ready-to-go lunches for the next few days.

Reheat: Warm it up in the microwave or on the stove with a splash of water or broth until hot.

Freeze: I’m not a fan of freezing pasta because it can get a bit mushy, but you can totally do it if you want. Just pop it in an airtight container and it’ll keep for up to 3 months.

FAQs

Does pasta come out mushy or al dente?

Follow the recipe and your pasta will come out al dente. And make sure to let it rest!

What to do if some pasta pieces are still hard?

After baking for 30 minutes the pasta along the sides could be hard, that’s OK. As long as pasta in the middle is soft and al dente, remove from the oven and let it rest. If your pasta is still hard in the center, then you’ll need to cook it a bit more.

Will pasta cook in the oven?

Yes! With the correct amount of liquid and tightly covered, pasta will cook in the oven.

More Easy Pasta Recipes to Try

No Boil Pasta Bake

No Boil Pasta Bake is made with 5 ingredients, in one dish and no pre-cooking pasta is necessary. Easy weeknight dinner with 39 grams of protein!

Course Casserole

Cuisine Italian

Prep Time 10

Cook Time 40

Resting Time 10

Total Time 1

Servings servings

Calories 526kcal

Author Olena Osipov

Equipment

Ingredients

1 pound ground turkey
16 ounces pasta
27 ounces marinara sauce I love Rao’s
27 ounces jar of cold water
2 cups havarti, gouda or white cheddar cheese shredded
Cooking spray I use Misto
Parsley finely chopped, for garnish (optional)

US Customary – Metric

Instructions

Preheat oven to 400 F and spray bottom and sides of large 9×13 baking dish with cooking spray. Set aside.
Preheat large non-stick skillet and add ground turkey. Saute, stirring often and breaking into small pieces. Set aside. You can also omit it or use any other favorite cooked protein.
To the baking dish add pasta, marinara sauce, water and cooked ground turkey. Stir and level with spatula, then sprinkle with cheese. Cover with a smaller piece of parchment paper to avoid foil touching food, then tightly wrap a few sheets of foil criss cross. Steam shouldn't escape!
Bake for 30 minutes. Check for doneness – pasta in the center should be al dente. If pasta on the sides is a bit firm, that's fine.
Remove from the oven and let stand covered for 10-15 minutes. Don't skip! Now you can broil it if you wish.
Serve hot with favorite side salad and garlic bread.

Video

Notes

Store: Store leftovers in an airtight container in the fridge for up to 3 days.
Reheat: Reheat in a microwave or on the stove with a bit of water or broth until heated through.
Freeze: I do not love to freeze pasta because it changes texture but you can, if you wish. Freeze in an airtight container for up to 3 months.

Nutrition

The post No Boil Pasta Bake appeared first on iFoodReal.com.

Instant Pot Meatballs

Olena Osipov — Wed, 24 Jul 2024 16:32:18 +0000

These Instant Pot Meatballs are life-changing and can be enjoyed as a healthy appetizer or make it into a one pot meal with your favorite pasta! Ready in 20 minutes with any ground meat, with or without sauce, and there’s no browning, sauteing, or long simmering time.

Instant Pot spaghetti and Instant Pot meatloaf are other easy Instant Pot meals that I include often in our dinner rotation when life gets busy!

Why You’ll Love This Recipe
Ingredients for Instant Pot Meatballs
How to Make Meatballs in Instant Pot

Instant Pot Meatballs No Sauce
Instant Pot Meatballs and Sauce
Instant Pot Meatballs and Pasta

Can I Cook Frozen Meatballs in Instant Pot?
Variations
Tips for Best Results
Serving Recommendations
How to Store
FAQs
More Meatball Recipes to Try
More Instant Pot Recipes
Instant Pot Meatballs Recipe

If you’ve never considered making meatballs in your Instant Pot, I urge you to make it happen. You will not look back because it’s a total game-changer!

Who ever thought you could have meatballs ready on your dinner table in under 20 minutes? Total! I just love Instant Pot recipes!

I have a recipe for turkey meatballs that requires the addition of zucchini to keep them moist. With the Instant Pot, the steam and moisture do not escape which locks in all the juices inside the meatballs. It’s amazing!

Why You’ll Love This Recipe

Quick to cook: It’s so much faster than traditionally made meatballs on the stovetop. No long simmering in the sauce, but they taste like they were simmering all day!
Still delicious: They’re so juicy, so moist, and the pressure cooker only enhances the flavor.
No breadcrumbs: These meatballs are super healthy and gluten-free when using certified gluten-free oats.
Make ahead: Meal prep, batch cooking, and freezer-friendly which means they’re great for more than just one meal!
Budget friendly: Much cheaper than buying frozen meatballs from the store.
Versatile to serve: Work in a variety of ways – for Instant Pot spaghetti and meatballs, in a sandwich, or on their own.

Ingredients for Instant Pot Meatballs

This modern day pressure cooker meatballs recipe works with any type of ground meat, whether turkey, chicken, beef, or pork, and no matter what, they come out perfectly seasoned, perfectly cooked, and super moist!

Any ground meat: Ground turkey, chicken, beef, pork, lamb, venison etc. Forgot to thaw? Quickly defrost using Instant Pot frozen ground beef method.
Fresh garlic and onion: I have to say that adding fresh garlic and onion produced the tastiest pressure cooker meatballs because the flavor gets infused into the sauce.
Dried oregano, balsamic vinegar, salt, and pepper: Use what you like or have on hand. If you prefer Italian seasoning or another herb, use it. If you only have white vinegar use that instead or omit it completely.
Tomato sauce: You only need this if you’re going to be cooking the meatballs in the sauce. Use low sodium, and whichever one is your favorite.
Egg, oatmeal (or breadcrumbs): They are completely unnecessary but can be used for binding if you prefer. I have used uncooked quinoa as a binder before, too.

How to Make Meatballs in Instant Pot

Instant Pot Meatballs No Sauce

Prep: Mince fresh onion and garlic with a knife, a box grater, or puree in a small food processor. Add 1/2 cup water to the bottom of the pot and place a trivet or steamer basket inside. This works for any size Instant Pot.
Shape meatballs: Combine ground meat, grated onion, and garlic, oregano, salt, and pepper and roll into about 30 smaller golf size balls meatballs. Size doesn’t matter, within reason.
Add meatballs as you roll them. It is OK to stack meatballs and I find dipping hands in a bowl with water helps to roll the meatballs.
Cook on High Pressure for 7 minutes. Wait for 2 minutes and release the remaining pressure using the Quick Release method. Open the lid, meatballs are ready and you might have to separate a few meatballs from each other.

Instant Pot Meatballs and Sauce

Cooking pressure cooker meatballs with tomato sauce is very similar to the ones without the sauce minus the trivet and water.

Prep: Add tomato sauce to any size Instant Pot. No water or trivet is needed.
Add meatballs: Drop raw meatballs into the sauce as you roll them out. They should fit in a single layer in tomato sauce but packing them tight or on top is just as fine.
Cook on High pressure for 7 minutes. Wait for 2 minutes and release the remaining pressure using the Quick Release method.
Serve: Meatballs taste best if you let them stand open for 10 minutes. Then I toss them to coat in sauce by shaking the inner pot and garnishing with parsley or dill.

Recipe Tip

Avoid the Burn notice by making sure your sauce isn’t too thick. You need enough liquid to create steam. If you find your sauce is way too thick, add just a bit of water to thin it out.

Instant Pot Meatballs and Pasta

And last but not least – you can make a one pot meal. Make a classic Instant Pot spaghetti and meatballs combo or use any pasta shape you have on hand!

Cook meatballs with or without tomato sauce first as per recipe.
Add 2 cups water and 3 cups of any dry pasta. If you cooked meatballs without tomato sauce, add it now.
Stir gently not to break meatballs. If you add long shape pasta like spaghetti, stirring will be hard. So, break the spaghetti noodles in half and lay them in about 6 layers crisscross to prevent sticking. Top with tomato sauce, if not added yet.
Cook on High Pressure for 5 minutes with Quick Release. Stir and serve.

Can I Cook Frozen Meatballs in Instant Pot?

Yes. Cook frozen meatballs in your Instant Pot just like you would fresh meatballs. The Instant Pot will take longer to come to pressure but the cooking time remains the same.

Variations

Add greens: Adding chopped spinach or kale into the sauce once it’s cooked adds more nutrients and added flavor.
To make them gluten-free: You can either completely omit any breadcrumbs or make sure to use certified gluten-free oats.
For a low-carb meal: Serve over zucchini noodles or spaghetti squash.
Different meat: Use ground beef, chicken, turkey, pork, or a combination.
Add cheese: If you’re not concerned about dairy, you can add a bit of Parmesan cheese or even cheddar (like I do in Mexican meatballs) to your meatball mixture.
Use broth: When making meatballs without sauce, use beef broth instead of water for flavor.

Tips for Best Results

Be flexible: Pictured are meatballs made with ground turkey and no egg and no oatmeal. I have used oatmeal for beef meatballs as poultry is already quite dense when cooked. I find all meatballs taste amazing and come out juicy no matter which variation I make.
When rolling the meatballs: Dipping your hand in cold water can help with forming the balls without the meat getting stuck to your hands.
Don’t overcook: 7 minutes is the optimal cook time for juicy meatballs whether from fresh or frozen.

Serving Recommendations

Serve as an appetizer: This is my absolute favorite way! Transfer meatballs to a baking dish and stick a toothpick into each one. Voila.

Or serve right in the Instant Pot (with toothpicks) while keeping it on the Warm function. Easy entertaining for game day, potlucks, and serving any crowd!

BBQ meatballs: Completely switch up the dish and toss the cooked meatballs, made with no sauce, into healthy BBQ sauce, for BBQ meatballs. Serve alongside Instant Pot mac and cheese or healthy coleslaw or add them to your pizza!

For a healthy dinner: Serve on top of your favorite whole grain pasta, brown rice, or quinoa. Would even be amazing for meatball almond flour crust pizza!

For a low-carb dinner, enjoy with greens like this cucumber and tomato salad, zucchini noodles, or even a green smoothie.

In a sub or sammie: A meatball sub or sandwich makes a fun (albeit a little messy) meal for lunch or casual dinner.

How to Store

Freeze: Place raw meatballs on a baking sheet and flash freeze for a few hours. This is so they don’t stick together once kept frozen. Transfer to a Ziploc bag and freeze for up to 3 months. Cook straight from frozen.

Refrigerate leftovers: In an airtight container, meatballs can be kept in the fridge for up to 5 days. If made with pasta, keep stored for up to 2 days only, as pasta tends to get soggy.

FAQs

How long to cook frozen meatballs in Instant Pot?

The cook time remains the same! Keep in mind the cooking time and total time are two different things. It will take longer for frozen meatballs to come to pressure, which means the total time it takes for your meal to hit the table will be a little longer, but not by much. Once the pot comes to pressure, everything else remains equal.

If I add tomato sauce, will I get a Burn notice?

Not with this recipe! Here’s why. Yes, sometimes that might happen if you have a high amount of sugar in your sauce, or there’s not enough sauce for the number of other items in the pot. A pressure cooker needs a certain amount of liquid in it to create steam, so as long as you have enough sauce, that isn’t too thick, and there’s more sauce than there are meatballs, you should be fine.

Why don’t I have to brown meatballs first?

Some recipes result in crispy meatballs on the outside. This isn’t one of those recipes. This beautiful recipe results in super tender, moist, and delicious meatballs, but that doesn’t mean you can’t brown them first, it just means you don’t have to!

If I double the recipe, do I need to double the cooking time?

No, you don’t! As long as you’re not doubling the size of the meatballs, but rather the amount, then the cooking time will remain the same.

More Meatball Recipes to Try

More Instant Pot Recipes

Instant Pot Meatballs

These Instant Pot Meatballs can be enjoyed as an appetizer or make it into a one pot meal with your favorite pasta! Ready in 20 minutes, meatballs can be made with any ground meat.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 7

Cook Time 7

Pressure Up & Down Time 6

Total Time 20

Servings servings (5 meatballs each)

Calories 138kcal

Author Olena Osipov

Equipment

Ingredients

1 pound ground turkey, beef, chicken or pork
1 large egg optional
1/4 cup any oats optional
2 large garlic cloves grated or 1 tsp garlic powder
2 tablespoons onion flakes or powder or 1 small onion, grated (pureed in food processor)
1/2 tablespoon balsamic vinegar optional
1/2 teaspoon oregano dried
1/2 teaspoon salt
Ground black pepper to taste
15 ounces can tomato sauce low sodium (optional)

US Customary – Metric

Instructions

Instant Pot meatballs without tomato sauce: In Instant Pot, add 1/2 cup water and place trivet or steamer basket inside. Set aside.
Instant Pot meatballs with tomato sauce: Add a can of tomato sauce. No water. Set aside.
In a large bowl, add ground meat, grated (pureed) onion and garlic, oregano, salt and pepper. Mix well with a spatula or hands.
Using small cookie dough scoop, form 30 meatballs (it helps to dip hands in a bowl with cold water occasionally) and place them one by one inside prepared Instant Pot. It is OK to stack meatballs or just arrange them in a single layer in tomato sauce.
Close the lid, turn pressure release valve to Sealing and pressure cook on High pressure for 7 minutes.
Wait for 2 minutes and release remaining pressure by turning valve to Venting. Open the lid and voila.

Meatballs with Tomato sauce

Meatballs in tomato sauce taste best if you let them stand open for 10 minutes. Then I toss them to coat in the sauce by shaking the inner pot and garnish with parsley or dill. Serve with desired whole grain and salad or dinner.

Appetizer

Transfer meatballs in a baking dish and stick toothpick into each one. Voila. Healthy and easy appetizer right there. Or serve right in Instant Pot (with toothpicks) while Keep Warm is on.

Meatballs with Lean Ground Beef

I wouldn't worry about this step if I had extra lean ground beef. But with lean beef or pork here is what I do. Cook meatballs on a trivet with water first. Drain liquid (broth basically) into a bowl.
Remove trivet from Instant Pot and add tomato sauce (or not). And serve leaner and less saturated fat meatballs.
Next day I skim and discard solidified fat from the bowl with liquid and use it as a broth in recipes. Can refrigerate or freeze.

How to Cook Frozen Meatballs

Cook frozen meatballs in Instant Pot just like fresh. Instant Pot will take longer to come to pressure but cooking time remains the same.

How to Make One Pot Meal with Pasta

Cook meatballs with or without tomato sauce first as per directions above or in the recipe.
Add 2 cups water and 3 cups any dry pasta. If you cooked meatballs without tomato sauce, add it now.
Stir everything gently not to break meatballs. If you add long shape pasta like spaghetti, stirring will be hard. So just lay broken in half noodles in about 6 layers criss cross to prevent sticking. Top with tomato sauce, if not added yet. You shouldn't worry about Burn here.
Cook on High pressure for 5 minutes with Quick Release.

Video

Notes

Pictured are meatballs made with ground turkey and no egg and no oatmeal. I use oatmeal for beef meatballs as poultry is quite dense when cooked. I find meatballs taste amazing and come out juicy with all these variations depending what I have on hand or how tired I am.

Nutrition

The post Instant Pot Meatballs appeared first on iFoodReal.com.

Taco Skillet

Olena Osipov — Tue, 21 May 2024 22:43:33 +0000

Taco Skillet is everything you love about tacos made in one pan, in 25 minutes! Easy, quick, and healthy Mexican food you can make exactly the way your family likes it.

We also love this chicken enchilada skillet and cilantro lime chicken rice skillet!

Taco skillet! Skillet recipes are one of my favorite healthy meals. They remind me my childhood in Ukraine when grandma used exact measurements only when baking. The rest was cooked with “eyeball” and “use what you have” strategies.

Plus, skillet meals work so well with Mexican recipes! I’ve previously shared recipes for a chicken burrito skillet, Mexican chicken and rice and for skillet enchiladas.

Why You’ll Love This Taco Skillet

So flavorful: Here we have ground turkey seasoned with onion and taco seasoning. Then simmered with black beans, green chilies, and diced tomatoes.
Cheesy crust: Cover with tortillas, let the cheese melt and you will be able to slice it with a spatula. Even your kids can perform self-serve.
Quick and easy: All cooked in one pan, with fridge and pantry staples, and in under 25 minutes!

Ingredients and Substitutions

Protein: Use any ground meat like ground beef, pork, lamb, chicken, or ground turkey like I did. Drain fat from fattier meat. If following vegetarian diet, fry tofu, use tofu crumbles or any other substitution.
Seasonings: Taco skillet flavor is built with sauteed onion, taco seasoning and diced green chilies. No chilies? Use extra taco seasoning, chili powder, or throw in some jalapenos or green pepper to saute with the onion.
Canned vegetables: Diced tomatoes and black beans. Often I prefer to use Instant Pot black beans if I have some frozen in the freezer.
Fresh vegetables: Lettuce, tomatoes and cilantro for toppings. You can also add corn, mushrooms, zucchini or bell pepper when sauteeing.
Tortillas: Corn tortillas add the most authentic Mexican flavor. You can also use wheat tortillas or tortilla chips. Skip completely for low carb version. Also, this reminds me, you can skip beans for lower carb and more high protein meal too.
Cheese: I am using marble cheese, a mix of white and yellow cheddar. Use Tex Mex cheese, yellow or white cheddar.

How to Make Taco Skillet

Make sure to use large 14 inch skillet or 12 inch skillet but deep one that you have cover for. If you don’t have a large lid, use large baking sheet or round pizza pan to cover it.

Saute onion and meat: Saute your veggies and spices quickly in a bit of oil. It will brighten their flavors. Then add ground meat of choice and saute for about 7 minutes or until almost cooked. This step requires muscle work, constant stirring and breaking meat into small pieces.
Add canned goods and simmer: Add diced tomatoes (do not drain), black beans (drained), green chilies (see recipe notes for sub) and maybe even frozen corn. Cook this mix while covered for about 5 minutes.
Top with tortillas and cheese: And let stand covered with heat off to allow tortillas to soften and cheese melt. Just wait till you dig in!
Now top with fresh veggies: Like typical taco fixings – lettuce, tomatoes, cilantro, green onion, diced avocado or guacamole or salsa guacamole.

How to Store and Reheat

This taco skillet recipe is almost indestructible, it’s very hard to ruin it and leftovers taste delicious for days!

Refrigerate leftovers in an airtight container for up to 3-4 days. I prefer glass storage containers for taste reasons.

Reheat in a microwave or right in the pan with a splash of water or chicken broth, covered and simmered on low heat for 7ish minutes. Also if you turn off heat and let skillet stand covered for a few more minutes, it will keep heating through.

Freeze in a glass airtight container for up to 3 months. Thaw before reheating in the fridge overnight or on a counter during the day. Then reheat as per instructions above.

Easy-peasy. Hope you enjoy this taco skillet and I would love to hear from you!

More Quick Mexican Dinner Recipes

Taco Skillet

Taco Skillet is everything you love about tacos in one pan. Easy, quick and healthy Mexican food you can make exactly the way your family likes it.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 473kcal

Author Olena Osipov

Equipment

Ceramic skillet

Ingredients

1 pound ground turkey, beef or chicken
1 large onion finely chopped
1 tablespoon oil
2 teaspoons taco seasoning low sodium
1/4 teaspoon salt
4 ounces can diced green chilies
14 ounces can low sodium diced tomatoes not drained
14 ounces can low sodium black beans rinsed & drained
8 small corn tortillas
1 cup Tex Mex or cheddar cheese grated
Handful Romaine or iceberg lettuce shredded
2 small tomatoes diced
Avocado, cilantro, green onion for toppings (optional)

US Customary – Metric

Instructions

Preheat large non-stick skillet on medium-high heat and swirl 1 tablespoon of oil to coat. Add onion and saute for 1 minute, stirring occasionally.
Add ground meat, taco seasoning and salt. Saute for 7 minutes, constantly stirring and breaking into small pieces with spatula.
Add diced green chiles, diced tomatoes, black beans; stir and bring to a boil. Cover and simmer on low heat for 5 minutes.
Lay tortillas overlapping each a other abit, sprinkle with cheese, turn off heat, cover with a tight lid and let stand for 5-10 minutes.
Sprinkle with lettuce, diced tomatoes and whatever else Mexican topping you like.
Serve hot with desired toppings like cilantro, green onion, avocado, yogurt, salsa etc.

Video

Notes

Store: Refrigerate leftovers in an airtight container for up to 3 days.
Freeze: Up to 3 months.
If using ground beef or pork, I recommend to drain the fat.
Wheat tortillas would work just fine.
If you don’t have diced green chilies, use more taco seasoning or chili powder. Also green bell pepper or jalapenos amount to taste and sauteed works. Throw it in with onions.
Add corn, skip beans or tortillas – make skillet yours.

Nutrition

The post Taco Skillet appeared first on iFoodReal.com.

Beef Dinner Ideas - iFoodReal.com

150 Healthy Dinner Ideas

Table of Contents

Chicken Recipes

Healthy One Pot Meals

Healthy Pizza and Pasta

Quick Soups and Stews

Tacos and Quesadillas

Healthy, Easy Skillet Recipes

Stir Fry and Curry Recipes

Sheet Pan Meals

Quick Dinner Salads

Ground Turkey Recipes

Salmon and Seafood Recipes

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Beef Barley Soup

Table of Contents

Why You’ll Love This Recipe

Ingredients for Beef Barley Soup

How to Make Beef and Barley Soup

Tips for Best Results

Variations

Serving Ideas

How to Store and Reheat

FAQs

More Soup Recipes to Try

Beef Barley Soup

Equipment

Ingredients

Instructions

Video

Notes

Nutrition

Easy Beef Stir Fry Recipe

Table of Contents

Why You’ll Love This Recipe

Ingredients for Beef Stir Fry

How to Make Beef Stir Fry

Tips for Best Results

Variations

Serving Ideas

How to Store and Reheat

FAQs

More Stir Fry Recipes to Try

Beef Stir Fry Recipe

Equipment

Ingredients

Beef Stir Fry Sauce:

Beef Stir Fry:

Instructions

Video

Notes

Nutrition

Cottage Cheese Lasagna

Table of Contents

Why You’ll Love This Recipe

Ingredients for Lasagna with Cottage Cheese

How to Make Lasagna with Cottage Cheese

Tips for Best Results

Serving Suggestion

How to Store

FAQs

More Lasagna Recipes to Try

Lasagna with Cottage Cheese

Equipment

Ingredients

Instructions

Video

Notes

Nutrition

Easy Homemade Beef Stew

Why You’ll Love This Recipe

Ingredients for Homemade Beef Stew

How to Make Beef Stew

Tips for Best Results

Serving Suggestions

How to Store and Reheat

FAQs

More Soup and Stew Recipes to Try

Easy Beef Stew Recipe