This homemade Tzatziki Sauce blends creamy Greek yogurt, cucumber, garlic, and dill into a protein-packed dip, spread, or topping for your favorite Mediterranean dishes and more!

What Is Tzatziki Sauce?

Tzatziki sauce is a traditional, creamy Mediterranean dip made with Greek yogurt, cucumber, garlic, olive oil, and a pop of dill or mint. It’s a must-have for Mediterranean recipes!

I have been buying Greek yogurt tzatziki at Costco for years but of course we all know everything homemade, including hummus, tartar sauce and pesto, tastes just so much better!

I initially made tzatziki to go with Greek chicken bowls, but now I want to put it on everything!

Why You’ll Love This Recipe

• High in protein: Greek yogurt is the base of this recipe, so you get a nice boost of protein.
• Versatile: Put it on anything and everything. Dip it, spread it, drizzle it, you name it! It’s a win for lunch, dinner, a quick snack, or even an appetizer.
• Fresh flavor: The combination of cucumber, garlic, and herbs gives it a refreshing, zesty taste!

Ingredients for Tzatziki Sauce

This recipe for tzatziki uses 8 simple ingredients to create a healthy sauce that’s to-die-for!

• Greek yogurt: Any plain 2%, 4% or whole milk Greek yogurt will work. Traditionally, goat or sheep Greek yogurt is used, but it’s hard to find those here. Luckily North American Greek yogurt is already strained, so it works great.
• Cucumber: I used an English cucumber because it’s seedless. A regular large cucumber will need to be peeled and large seeds removed after squeezing. Persian cucumbers work too.
• Lemon: You’ll need the juice of half a medium lemon, which is about 2 tablespoons.
• Olive oil: I use extra virgin olive oil because it has a richer, fruitier flavor and smooth texture that’s perfect for dips and sauces.
• Fresh herbs: I like the classic taste of fresh dill, but you can always substitute fresh mint for a refreshing twist.
• Garlic: Grate 3 small garlic cloves for the best flavor.
• Spices: Salt and pepper.

How to Make Tzatziki Sauce

This tzatziki sauce recipe comes together in just 15 minutes with a few easy steps. Here’s a quick overview, there is a full recipe card below.

• Prep the cucumber: Grate the cucumber on the medium holes of a box grater. Wrap it in a clean cheesecloth or kitchen towel, twist it up, and squeeze out as much liquid as you can.
• Combine ingredients: Add the squeezed cucumber to a medium bowl along with the Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper.
• Mix the sauce: Stir well and, if you have time, refrigerate for 5 minutes to let the flavors meld.
• Serve: Enjoy it as a dip or with your favorite Mediterranean dish!

Serving Ideas

Tzatziki is one of those sauces you’ll want to put on everything! Here are some ideas to make the most of this delicious sauce:

• Vegetables: You can dip fresh veggies or drizzle the sauce over grilled ones like zucchini, bell peppers, carrots, cucumber, mushrooms, and asparagus.
• Dip: You can also dip pita bread, falafel, grilled chicken, roasted potatoes, or crunchy pita chips into tzatziki.
• Spread: Slather it on sandwiches, wraps or burgers. My personal favorite is Greek turkey burgers.
• Gyros and kabobs: Chicken or lamb gyros, Greek chicken kabobs, or beef and lamb skewers.
• Salmon or lamb: Grilled salmon and juicy lamb chops make an amazing combo with this creamy sauce.
• Dinner bowls: A must for Greek chicken bowls, quinoa bowls with grilled veggies, or grain bowls loaded with roasted chicken or beef.
• Salads: Drizzle it over a traditional Greek salad, Mediterranean chickpea salad, or quinoa tabbouleh salad.
• As an appetizer: Serve it with a fresh veggie platter, chicken meatballs, or mini skewers with cubes of feta, olives, and cherry tomatoes.

How to Store

Store: Transfer your dip to an airtight container, store in the fridge, and enjoy for 7-10 days.

Do not freeze. Freezing can cause the yogurt and cucumber to separate.

FAQs

More Sauces and Dip Recipes

• Healthy veggie dip
• Greek yogurt guacamole
• Whipped feta dip
• Greek yogurt blue cheese dressing

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Tzatziki Sauce

This homemade Tzatziki Sauce blends creamy Greek yogurt, cucumber, garlic, and dill into a protein-packed dip in 15 minutes.

Course Dip

Cuisine Mediterranean

Diet Gluten Free

Prep Time 10 minutes minutes

Chilling Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings (makes 2 1/2 cups total)

Calories 66kcal

Author Olena Osipov

Equipment

• Box grater
• Cheesecloth
• Lemon squeezer

Ingredients

• 3/4 long English cucumber grated on medium holes of a box grater
• 2 cups plain Greek yogurt 2% fat or higher
• 1/2 medium lemon juice of or 2 tablespoons
• 3 tablespoons olive oil extra virgin
• 2 tablespoons fresh dill finely chopped
• 3 small garlic cloves grated
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Place grated cucumber in the center of a cheesecloth or linen kitchen towel, twist into a ball and squeeze very well until dry. Discard or save cucumber water for smoothies and soups.
• In a medium bowl, add squeezed cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper.
• Stir well with a spoon or spatula. If have time, refrigerate for 5 minutes to allow flavors develop.
• Enjoy as a dip, with Greek chicken bowls or any Mediterranean dishes.

Notes

• Store: Refrigerate in an airtight container for 7 – 10 days. Do not freeze.

Nutrition

Calories: 66kcal | Carbohydrates: 2g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.002g | Cholesterol: 2mg | Sodium: 132mg | Fiber: 0.2g | Sugar: 2g

The post Tzatziki Sauce appeared first on iFoodReal.com.

Every summer I buy a pot of deck basil and make fresh pesto all summer long. Then use it on pasta, chicken, sandwiches, grilled vegetables, spaghetti squash and quick skillets.

The taste difference between homemade basil pesto and store-bought pesto is unbelievable! Even when you compare it to the best commercially produced one, in my opinion, Kirkland brand.

Not to mention it is much lower in sodium. Once you make it, you won’t be able to stop!

Why You’ll Love This Recipe

• Quick and easy: Combine 7 simple ingredients in a food processor and it’s ready in minutes.
• Fresh flavor: This homemade sauce delivers vibrant flavors that store-bought just can’t match. Plus, it’s a delicious, preservative-free upgrade!
• Customizable: Swap pine nuts for walnuts or adjust the garlic for a milder or stronger kick.
• Endless possibilities: Toss with pasta, drizzle it over meats, salads, vegetables or eggs, use as a dip, spread on sandwiches, or stir into hummus, mashed potatoes, or soup.

Ingredients for Homemade Basil Pesto Recipe

You likely have most ingredients on hand, and it’s a perfect way to use your homegrown basil!

• Fresh basil: From your garden or buy it fresh at the store same day. You’ll need leaves only, no stems.
• Garlic cloves: Fresh garlic is key for the best flavor, and the great part is you don’t even need to grate or mince it. For a sweeter, deeper taste, you can also use roasted garlic.
• Pine nuts: These are the most common nuts used in pesto. They add a subtle, nutty flavor.
• Parmesan cheese: I used Parmiggiano Reggiano and recommend buying a hunk and grating it yourself. From a shaker or pre-shredded is not the same taste for pesto.
• Oil: Only extra virgin olive oil since you will be eating it raw and it will really make a difference.
• Spices: Salt and pepper to taste.

How to Make Fresh Basil Pesto

Here’s how to quickly blend up this fresh basil pesto sauce using your food processor or blender.

• Chop ingredients: Blend basil, garlic, and pine nuts until finely chopped, pausing to scrape the sides once.
• Add oil: Toss in some salt and pepper, then with the food processor running on low speed, slowly pour in the olive oil.
• Finish it off: Add the Parmesan cheese and pulse a few more times until you reach your desired consistency.

Tips for Best Results

Follow these easy tips for the best basil pesto, and say goodbye to store-bought for good!

• Use fresh quality ingredients: Stick with fresh garlic, cheese, and basil. Don’t use dried basil or pre-shredded Parmesan. And be sure to use the best olive oil you can find!
• Adjust to taste: Don’t hesitate to adjust everything from the garlic and cheese to the salt and pepper to fit your taste buds.
• Adjust consistency: Start with 1/2 cup olive oil if you like thicker pesto and go from there.
• Grind Parmesan in a food processor: To save washing a box grater, add small pieces of Parmesan to a food processor and process first to grind. Then proceed with recipe.

Variations

• Toast the pine nuts: Add pine nuts to a hot, dry skillet and cook for 3-5 minutes until golden and fragrant. They’ll give your pesto a richer, deeper flavor with a hint of smokiness.
• Use other nuts: If you can’t find pine nuts or want a more budget-friendly option, try walnuts, blanched almonds, or pistachios instead.
• Make it nut-free: You can substitute nuts with pumpkin seeds, sunflower seeds or hemp seeds. Cooled edamame also works if you’re looking for something different.
• Add lemon juice: Up to 1/4 cup. Adding lemon juice helps with discoloration too.
• Other cheese: Try Pecorino Romano, but keep in mind it has a slightly saltier and more intense flavor.
• Make it vegan or vegetarian: You can easily find vegetarian or vegan Parmesan cheese these days.

What to Serve Pesto with?

The real question is what not to serve pesto with! It’s so versatile and delicious, I just can’t get enough of it!

• Tossed with pasta: Mix it with your favorite pasta, tortellini, gnocchi, zucchini or spaghetti squash noodles garnished with Parmesan cheese and fresh herbs. You can also drizzle some over Caprese pasta.
• Drizzled over meats: Add a burst of flavor to baked chicken, steak, grilled salmon, pork tenderloin, or lamb chops.
• Spread on sandwiches: Layer with your favorite cheese and meat, make a pesto grilled cheese, or add it to a healthy breakfast sandwich.
• Stirred into soups: Add up to 4 tablespoons into tomato soup, vegetable soup, minestrone soup, butternut squash soup or pumpkin soup.
• Mixed into mashed potatoes: Add a spoonful to mashed potatoes for a unique twist.
• Pizza: Drizzle it over your pizza before serving, or make a larger batch to use as a base sauce instead of traditional tomato sauce.
• Salad dressing: Thin it out with oil or vinegar to turn it into a basil pesto salad dressing.
• Dip: Enjoy it on its own or mix it into hummus and serve with fresh veggies or pita chips.

How to Store

Store: Store it in a glass jar in the fridge for up to a week. Just add a thin layer of olive oil on top to keep it fresh and prevent discoloration.

Freeze: To store in small amounts, pour it into an ice cube tray and then transfer the cubes to a Ziploc bag. They’ll keep in the freezer for up to 3 months.

Or if you plan to use a lot of it, store it in a freezer-safe jar. If you’re going to use it more frequently, I would keep it on hand in the fridge.

Thaw: Let it thaw on the counter for a few hours or in the fridge overnight.

FAQs

More Homemade Sauce Recipes to Try

• Chimichurri recipe
• Marinara sauce
• Tzatziki sauce
• Greek yogurt tartar sauce
• Healthy alfredo sauce
• Healthy BBQ sauce
• Peanut sauce

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Basil Pesto Recipe

This easy Basil Pesto Recipe is ready in just 5 minutes using a handful of fresh ingredients. Use on pasta, chicken, vegetables and sandwiches. Yields about 1 cup.

Course Condiment

Cuisine Italian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 218kcal

Author Olena Osipov

Equipment

• Food processor

Ingredients

• 2 cups fresh basil leaves packed
• 2 large garlic cloves
• 1/4 cup pine nuts
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2/3 cup olive oil extra virgin
• 1/2 cup Parmesan cheese freshly grated

US Customary – Metric

Instructions

• In a food processor, add basil, garlic and pine nuts. Process until finely chopped, pausing and scraping the walls once.
• Add salt and pepper. With food processor running on low speed slowly pour olive oil.
• Add Parmesan cheese and give a few more pulses until desired consistency.

Notes

Store: Refrigerate in a glass jar for up to 1 week. Add a layer of olive oil on top to prevent discoloration.

Freeze: Portion out in ice cube trays and freeze. Transfer to Ziploc bag and freeze for 3 months. Thaw on a counter for a few hours or in the fridge overnight.

Nutrition

Serving: 2 tablespoons | Calories: 218kcal | Carbohydrates: 1g | Protein: 3g | Fat: 23g | Saturated Fat: 4g | Cholesterol: 4mg | Sodium: 175mg | Fiber: 0.3g | Sugar: 0.2g

The post Basil Pesto Recipe appeared first on iFoodReal.com.

Looking for more salad dressings and sauces? You’ll love my creamy healthy ranch dressing and sweet and spicy mustard!

I love making healthy versions of classic North American condiments. Greek yogurt blue cheese dressing, Asian salad dressing and creamy poppyseed dressing to name a few.

I made this sweet and tangy honey mustard dressing back in 2015 and just gave it a slight makeover. It’s perfect for salads loaded with leafy greens, and it can also bring a little sunshine to your fall and winter salads made with legumes, seeds, and dried fruit.

That’s not all! My kids love using it as a dipping sauce for chicken fingers and chicken nuggets or raw veggies.

Ingredients for Healthy Honey Mustard Dressing

Made with simple ingredients in 10 minutes, this is so much healthier than the store bought salad dressing. We get to avoid the preservatives, added sugars, and unhealthy oils and make it exactly how we want it.

• Honey: The best honey is unpasteurized honey which means it’s not processed like regular honey, so it retains more of its nutrients. I always buy that.
• Olive oil: I recommend to use good quality extra virgin olive oil for all salad dressings because we consume it raw, so taste does matter. In this recipe, it is used to emulsify the mustard, bringing it together into a cohesive mixture.
• Dijon mustard: Creamy and not grainy Dijon mustard. Older version of this recipe was made with yellow mustard which is an option too.
• Lemon juice: Use fresh one and not from a bottle. If you want you can use half the amount and replace it with white vinegar, apple cider vinegar or white wine vinegar. Depends on how citrusy you want it. Or just use all vinegar.
• Salt and ground black pepper

How to Make Honey Mustard Dressing

My one hang up with homemade dressings is that they need to be quick, easy, and with no more than 1 line of instruction. So, see below for your one line!

Grab a bowl, add your ingredients, and whisk away until completely blended and smooth!

How to Use Honey Mustard Dressing

There are more ways to use it than just on salads!

• As a salad dressing for simple spring mix salad, healthy broccoli salad or Jennifer Aniston salad is perfect!
• Use it to dip almond crusted chicken, air fryer sweet potato fries or raw veggies when you’re tired of salads!
• With roasted or sauteed veggies like garlic green beans, roasted sweet potato or roasted butternut squash.
• This irresistible condiment can be used as a glaze for salmon and chicken.

How to Store

Easily double or triple the amount of dressing you make and store it for up to 1 week in the fridge. So it’s great for meal prep!

I like to use a glass jar so that I can just give it a shake and pour straight from the jar.

FAQs

More Healthy Salad Dressings

• Raspberry vinaigrette
• Spinach salad dressing
• Healthy caesar dressing
• Avocado cilantro dressing
• Balsamic vinaigrette

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Healthy Honey Mustard Dressing

This Healthy Honey Mustard Dressing is a burst of sweet and tangy flavors made in 10 minutes using simple ingredients.

Course Condiment

Cuisine American

Diet Vegetarian

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 8 servings

Calories 99kcal

Author Olena Osipov

Equipment

• Measuring tools
• Measuring cups

Ingredients

• 1/4 cup olive oil extra virgin
• 1/4 cup honey
• 1/4 cup Dijon mustard creamy
• 2-3 tablespoons lemon juice
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a small bowl, add olive oil, honey, mustard, lemon juice, salt and pepper.
• Whisk until smooth and adjust any seasonings to taste.
• Drizzle over salads or use as a dipping sauce for chicken nuggets and raw veggies.

Notes

• Store: Refrigerate in a glass airtight container for up to 1 week.

Nutrition

Serving: 1tablespoon | Calories: 99kcal | Carbohydrates: 10g | Protein: 0.4g | Fat: 7g | Saturated Fat: 1g | Trans Fat: 0.001g | Sodium: 233mg | Fiber: 0.4g | Sugar: 9g

The post Healthy Honey Mustard Dressing appeared first on iFoodReal.com.

We also love to make homemade tzatziki sauce and healthy ranch.

I love traditional tartar sauce with not only fish and chips and crab cakes, so I just had to create a healthy tartar sauce with Greek yogurt. This recipe has been on iFoodReal since 2017 and it doesn’t disappoint!

It’s one of those sauces that goes with almost anything! Just see serving suggestions below.

Why You’ll Love This Recipe

• Lighter: Make with 0% or 2% Greek yogurt, it’s low fat and low carie.
• Quick: This dip takes 5 minutes to make. No chilling is necessary.
• Enjoy for days: It keeps well in the fridge for up to 5 days.

Ingredients for Greek Yogurt Tartar Sauce

I would like you to remember that ingredients for this Greek yogurt tartar sauce are highly customizable! So make it any time, with what you have on hand and to suit your personal taste.

• Greek yogurt and mayo: Traditionally, tartar sauce is made with a big cup of mayo. I used 1/2 cup of Greek yogurt and only 3 tablespoons of mayo. I could use even 2 tablespoons because tartar sauce turned out so creamy from yogurt, and yet light in saturated fat.
• Onion: Red onion or white onion are more mild but in a pinch yellow onion will work too.
• Pickles: I believe quality pickles make the tartar sauce. Use dill pickles or gherkins. Don’t use neon green sweet pickles.
• Capers: You don’t have to rinse the capers but be sure to drain. You can also skip them if not a fan or in a pinch.
• Garlic: Fresh garlic is the best but 1 teaspoon of garlic powder will work as well.
• Fresh dill: It’s optional ingredient as amount is small, only if you have it. I think I would skip the dried dill weed but it’s up to you.
• Sugar: Anything like any dry sugar, maple syrup or honey. To add sweetness and take off the edge from tartness of Greek yogurt.
• Acid: I used fresh lemon juice. You can use any light vinegar you like the taste of like apple cider vinegar, white vinegar or white wine vinegar. Or do half and half with lemon juice.
• Ground black pepper

How to Make Greek Yogurt Tartar Sauce

Here’s a quick overview how to make this healthy tartar sauce. I like to use a food processor but you can also mince everything by hand and stir in a bowl.

Add pickles, capers, onion, garlic and dill to a food processor to chop. Or chop them by hand. Food processor worked like a charm for chopping firm ingredients.

Then transfer them to a bowl and mix with Greek yogurt, mayo, lemon juice, sugar and pepper. That’s it!

Serving

In my world, tartar sauce has so many uses beyond the seafood. I call it a substitute for the universal ketchup!

You can dip canned salmon cakes or any fried or grilled seafood into it, spread on grilled salmon or on salmon burgers. Serve on top of fish tacos!

I love to dip French fries, air fryer sweet potato fries or crispy Parmesan potatoes into it, so good! It’s a great condiment for baked zucchini fritters as well!

Try it with air fryer cauliflower or roasted cauliflower.

Move over sour cream! Top you piping hot Instant Pot baked potato with it, it’s fantastic!

Serve with Greek turkey burgers in a bowl form or dip Buffalo chicken bites into it.

FAQs

More Sauce Recipes to Try

• Greek yogurt blue cheese dressing
• Healthy alfredo sauce
• Basil pesto
• Peanut sauce
• Chimichurri sauce
• Healthy honey mustard
• Healthy Caesar dressing
• Spicy mustard

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Greek Yogurt Tartar Sauce

Greek Yogurt Tartar Sauce is lighter, creamy, tangy and delicious with all your seafood dishes or roasted vegetables!

Course Condiment

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 0 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 48kcal

Author Olena Osipov

Equipment

• Food processor

Ingredients

• 2 tablespoons capers
• 2 small dill pickles
• 1 tablespoon red or white onion
• 1 medium garlic clove
• 1 small dill sprig optional
• 1/2 cup Greek yogurt I used 2%
• 2-3 tablespoons mayo
• 1 teaspoon any sugar I used maple syrup
• 1 teaspoon lemon juice or any light vinegar
• Pinch ground black pepper

US Customary – Metric

Instructions

• In a food processor, add capers, pickles, onion, garlic and dill. Process until finely chopped, pausing and scraping the walls once.
• Transfer to a medium bowl along with Greek yogurt, mayo, sugar, lemon juice, pepper and stir. Alternatively you can finely chop all ingredients and mix by hand.
• Enjoy right away with seafood and vegetable dishes of choice or refrigerate for later.

Notes

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

Nutrition

Calories: 48kcal | Carbohydrates: 2g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 3mg | Sodium: 209mg | Fiber: 0.2g | Sugar: 2g

The post Greek Yogurt Tartar Sauce appeared first on iFoodReal.com.

This Greek Yogurt Blue Cheese Dressing is made with 5 ingredients, in 5 minutes and no mayo! Drizzle over salads or use as a creamy dip!

We also love making our own healthy ranch dressing and healthy Caesar dressing.

I initially made this yogurt blue cheese dressing to go with buffalo chicken tacos, then decided to publish it as a separate recipe because it was so good and easy!

Perfect for the upcoming Super Bowl, it goes with tacos, air fryer buffalo cauliflower, buffalo chicken bites, crispy air fryer chicken wings, fresh veggies, burgers, and the perfect match for anything buffalo!

Why You’ll Love This Recipe

• Easy to make: Simply combine 5 ingredients, likely already in your fridge or pantry, in a bowl or jar and mix.
• Healthy: It’s naturally gluten-free and packed with more protein and fewer calories than store-bought options.
• Flavorful: Perfect blend of tangy Greek yogurt and the bold, salty flavor of blue cheese.
• Meal prep friendly: Keep this homemade salad dressing in your fridge for up to 10 days!

Ingredients for Greek Yogurt Blue Cheese Dressing

You’ll need 5 basic ingredients, including salt and pepper, to make homemade Greek yogurt blue cheese dressing.

• Greek yogurt: This base ingredient creates a creamy texture, I used 4% plain Greek yogurt.
• Crumbled blue cheese: Freshly crumbled blue cheese brings that rich taste fans love.
• Garlic: I grated a fresh garlic clove to enhance the garlic flavor, you can also use garlic powder if you prefer a milder taste.
• Seasoning: Salt and pepper to taste!

How to Make Greek Yogurt Blue Cheese Dressing

Make your very own Greek yogurt blue cheese dressing in 5 minutes or less using one jar or bowl!

Here’s a quick overview, there is a full recipe card below.

• Assemble all ingredients: In a 16-ounce glass jar with a secure lid or medium bowl, combine Greek yogurt, blue cheese crumbles, garlic, salt, and pepper.
• Mix: Give it a good stir with a fork, and if you have a moment, let it sit for 5 minutes to let the flavors mingle and develop.
• Serve: Enjoy with salads, tacos, or as a tasty dip!

Tips for Best Results

Here are my top tips for the best blue cheese dressing with yogurt!

• Use any fat Greek yogurt: I usually recommend full fat yogurt for creaminess, but with the rich blue cheese, use any percentage you like for a flavorful dressing.
• Thin it out: Feel free to gradually pour in a bit of water until it’s easy to drizzle, if you want but not necessary.
• Using regular yogurt: Greek yogurt is best for dip, with regular yogurt it will be thinner which is fine for salads.
• Make it dairy-free: Substitute your favorite plain dairy-free Greek yogurt, any fat percentage.
• Other additions: Add white vinegar or fresh lemon juice for tang, add richness with 1-2 tablespoons of mayo or sour cream, or enhance the flavor with fresh chives, dill, or thyme.

What to Serve Blue Cheese Dressing with?

So versatile and fun, this homemade yogurt blue cheese dressing is a fridge essential for us. Here are some creative ways to enjoy it:

• Salad: We love it drizzled over a healthy cobb salad, steak salad, Caesar salad with a twist, or this spinach salad recipe.
• Anything buffalo: This dressing is the perfect match for anything featuring buffalo! Buffalo chicken tacos, air fryer buffalo cauliflower, buffalo wings, buffalo chicken salad, or healthy buffalo chicken dip.
• Dip or condiment: Pair it up with crispy veggies, crackers, and pretzels. Or kick it up a notch with some protein like healthy chicken nuggets, crispy coconut chicken, juicy steak, ground chicken burgers, or delicious turkey sliders.

How to Store

Store: Refrigerate in a tightly sealed glass jar for 7-10 days.

Freeze: I do not freeze yogurt dressings because it alters the texture and may cause separation upon thawing.

FAQs

More Dressing and Sauce Recipes to Try

• Healthy poppyseed dressing
• Greek yogurt tartar sauce
• Tzatziki
• Healthy honey mustard dressing
• Avocado cilantro dressing
• Balsamic vinaigrette

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Greek Yogurt Blue Cheese Dressing

This Greek Yogurt Blue Cheese Dressing is made with 5 ingredients, in 5 minutes and no mayo! Drizzle over salads or use as a creamy dip!

Course Salad Dressing

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 62kcal

Author Olena Osipov

Ingredients

• 1 cup Greek yogurt I used 4%
• 1/2 cup blue cheese crumbled
• 1 small garlic clove grated
• 1/2 teaspoon salt
• 3/4 teaspoon ground black pepper

US Customary – Metric

Instructions

• In a 16 ounces glass jar with a tight fitting lid add Greek yogurt, blue cheese crumbles, garlic, salt and pepper.
• Stir well with a fork. If have time, let stand for 5 minutes for flavors to develop.
• Enjoy with salads, tacos or as a dip.

Notes

• Store: Refrigerate for 7 – 10 days. Do not freeze.

Nutrition

Calories: 62kcal | Carbohydrates: 2g | Protein: 6g | Fat: 3g | Saturated Fat: 2g | Trans Fat: 0.002g | Cholesterol: 10mg | Sodium: 337mg | Fiber: 0.1g | Sugar: 1g

The post Greek Yogurt Blue Cheese Dressing appeared first on iFoodReal.com.

Make your own Spicy Mustard in 5 minutes using 4 simple ingredients. A little sweet and a little spicy, it’s so good on everything!

You’ll also love this sweet and tangy healthy honey mustard dressing.

Years ago, I created this spicy mustard recipe inspired by this store-bought sweet with heat mustard, but I like my version a bit better because it uses fresh bell pepper and has more flavor.

It’s sweet with a bit of a heat kick and we love spreading it on burgers and sandwiches or using it as a dip.

It’s probably the most made from my healthy sauces and seasonings collection, and really easy to make!

Why You’ll Love This Recipe

• Versatile: It’s perfect for everyday use or holidays and Thanksgiving!
• Quick and easy: Whip it up in 5 minutes with simple, everyday ingredients. It’s quicker than driving to the grocery store.
• Delicious: Once you try it, you’ll never go back to prepared yellow mustard.
• Flexible: Make it more spicy or more sweet, double or triple the recipe, or share a jar of homemade spicy mustard with friends and family, they’ll love it!

Ingredients for Sweet and Spicy Mustard Recipe

Make this spicy mustard recipe with a handful of staple ingredients, the best part is you probably have everything already.

• Red bell pepper: A coarsely chopped red pepper enhances the sweet taste.
• Yellow mustard: We’ll get a bit of kick from the red pepper flakes so I prefer this over Dijon mustard.
• Honey: This balances out the spicy with some sweet.
• Red pepper flakes: You can adjust the amount to your preference.

How to Make Spicy Mustard

You’ll need 5 minutes and a blender to make your own spicy mustard. It’s so easy, you’ll be making it from memory in no time.

There is a full recipe card below.

• Chop red pepper: Add red pepper to a high speed blender or food processor and process until finely chopped. I paused once to scrape the walls.
• Drain: This is optional, I like to drain the juices for a thicker sauce.
• Blend remaining ingredients: Add mustard, honey and pepper flakes and process on Low until combined.

Tips for Best Results

Follow these helpful tips and this will be the best homemade mustard you’ve ever tasted!

• Do not process all ingredients at once: The prepared mustard will be over processed, with less appealing look and taste.
• Process to desired consistency: You can make it smooth or with chunks depending on how long you blend.
• Adjust the consistency: Feel free to drain the juice from bell pepper or not. If you leave the juices in you’ll have a thin consistency, draining will yield a thicker spicy mustard sauce.
• Make it more spicy: Kick up the heat with more red pepper flakes, add in other spices like chili powder, paprika or cayenne pepper. Or use Dijon mustard.
• Vary the bell pepper: If you don’t have red pepper, try it with orange or yellow pepper.
• Make it vegan: Use maple syrup instead of honey for a vegan sweet and spicy mustard.

What Does It Taste Like?

This prepared spicy mustard is just a fancy mustard. With more ingredients than just yellow mustard seed, vinegar and salt. It tastes sweet with a mild spicy kick, it’s the perfect combination.

What to Serve Spicy Mustard With?

I originally created this recipe to go with this chicken burger recipe but spicy prepared yellow mustard goes well with basically any of these chicken recipes.

But its use is so much even beyond that! Use it to spice up your eggs, as a dip for veggies, with baked chicken breast, in a sandwich. You name it!

It also goes very well with roasts like:

• Eye of round roast
• Crockpot sirloin tip roast
• Boneless turkey breast roast
• Roasted leg of lamb
• Sirloin tip roast
• Instant Pot pot roast

How to Store

Store: Pour the hot mustard mixture into an airtight container and refrigerate for 7-10 days.

Freeze: You can freeze small portions for up to 3 months. Make sure to transfer it to a freezer-safe container and leave some room for expansion.

Thaw in the fridge overnight and stir before serving, keeping in mind the texture and flavor may be altered.

FAQs

More Condiment Recipes to Try

• Healthy BBQ sauce
• Greek yogurt tartar sauce
• Hawaiian BBQ sauce recipe
• Easy peanut sauce
• Thai sweet chili sauce
• Chimichurri sauce

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Homemade Sweet Spicy Mustard Recipe

Make your own Spicy Mustard in 5 minutes using 4 simple ingredients. A little sweet and a little spicy, it's so good on everything!

Course Condiment

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 39kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 1 small red bell pepper cored & coarsely chopped
• 1/2 cup prepared yellow mustard
• 3 tablespoons honey
• 1/4 teaspoon red pepper flakes

US Customary – Metric

Instructions

• In a high speed blender or food processor, add bell pepper and process until finely chopped, pausing and scraping the walls once. For a thicker consistency sauce, drain the juices.
• Add mustard, honey and pepper flakes. Then process on Low just enough to combine. Add more red pepper flakes for more heat kick, if you wish.

Notes

Store: Refrigerate in an airtight container for up to 7-10 days.

Freeze: In small portions, in airtight container, for up to 3 months. Thaw and give it a stir as water might accumulate on top.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 179mg | Fiber: 1g | Sugar: 7g

The post Sweet and Spicy Mustard Recipe appeared first on iFoodReal.com.

This Healthy Alfredo Sauce recipe is light, creamy, and takes less than 10 minutes to make. Serve it over your favorite pasta for a quick meal.

I use almost same version to make my healthy chicken alfredo and Instant Pot chicken alfredo.

I do like classic alfredo sauce because it’s delicious and I enjoy it when in restaurants and in Italy, but for everyday cooking I like to make healthy alfredo sauce so I can enjoy all the flavor without the calories!

Once you make this Greek yogurt alfredo sauce, you’ll love how versatile it is. I originally made it for spaghetti squash chicken alfredo, but it also pairs well with pasta, pizza, and casseroles.

And last but not least, now I have even perfected a cottage cheese alfredo!

Why You’ll Love This Recipe

• It tastes “regular”: The texture is silky smooth, and it’s just as rich and cheesy as regular alfredo.
• It’s much lighter: No butter or heavy cream in this lightened-up version. A few ingredient swaps makes this healthy sauce recipe low calorie and low fat.
• Easy: A short list of simple ingredients means you can ditch the store-bought jars for good.
• Quick: This sauce comes together in 5-7 minutes. You can quickly whip it up while the pasta is boiling, then toss together for an easy weeknight healthy dinner.

Ingredients for Healthy Alfredo Sauce

You’ll need 8 simple ingredients, including salt and pepper, to make this healthy alfredo sauce.

• Garlic: The savory note of freshly minced garlic adds to the indulgent taste.
• Oil: I prefer olive oil or avocado oil for sautéing the garlic.
• Chicken broth: Use low sodium chicken broth or chicken stock.
• Cornstarch: A thickening agent is needed to thicken the sauce.
• Parmesan cheese: Freshly grated Parmesan cheese is best for flavor and texture. The pre-shredded packaged cheese has anti-caking agents which prevent it from melting nicely.
• Greek yogurt: Yogurt keeps the sauce thick and creamy without the need for butter, heavy cream, or cream cheese. Not to mention, it has lots of protein! If you don’t have Greek yogurt, plain yogurt works as well.
• Spices: Salt and pepper to taste.

How to Make Healthy Alfredo Sauce

Here’s a quick overview of how to make a healthier alfredo sauce at home using one pan.

There is a full recipe card below.

• Sauté garlic: Preheat a large non-stick skillet on medium heat with a bit of oil to coat. Add garlic and sauté until fragrant, stirring frequently, so the garlic doesn’t burn.
• Start alfredo sauce: To the same pan, add chicken broth, cornstarch, salt, and pepper. Whisk until smooth and bring to a boil. Then reduce heat and simmer until the sauce has thickened a bit.
• Melt the parmesan cheese: Remove from heat, add the parmesan cheese, and whisk well until the cheese has melted.
• Finish the sauce: Stir in the yogurt and gently mix until smooth. You’re done! Serve hot over your favorite noodles or transfer to a jar and store for up to 5 days.

Tips for Best Results

Here are a few tips to follow when making healthy alfredo sauce.

• Use fresh Parmesan cheese: Grate it yourself from a block, the small bits and pieces add a salty bite, so good!
• Salt pasta water: This sauce isn’t very salty but salting the water will season the actual pasta, adding another depth of flavor to the entire dish.
• Add pasta water if needed: If you feel the sauce is too thick, slowly stir in pasta water until you’ve reached your desired consistency.
• Add yogurt off the heat: Both yogurt and cheese should be added to the pan off the heat, otherwise it will curdle.
• Whisk and stir well: After each step make sure to stir constantly to avoid lumps.

What to Serve Alfredo Sauce With?

• Pasta: The most popular, obvious choice is to enjoy a big comforting bowl of fettuccine alfredo, or really any type of pasta garnished with more parmesan, pepper, and fresh parsley.
• Low carb noodles: Keep it low carb with spaghetti squash noodles or zoodles.
• Add protein and veggies: Top your noodles with chicken or shrimp, and mix in some vegetables like peas, broccoli, and spinach.
• Substitute for marinara sauce: Use healthy alfredo sauce instead of marinara sauce in dishes that do not require prolonged baking time over 10 minutes. Otherwise alfredo will curdle.
• Cheese sauce: Dip or cover your favorite veggies in this delicious cheesy sauce. Use it to make alfredo mac and cheese (add sauce at the end to avoid curdling).

Storage and Reheating Tips

Store: Pour cooled alfredo sauce into a jar or airtight container, it will stay fresh in the fridge for up to 5 days.

Freeze: Do not freeze. The cheese and yogurt will separate after thawing, this sauce is best enjoyed fresh and it’s super easy to make!

Reheat: You can quickly reheat the sauce in the microwave or let it simmer on low heat with a splash of milk. If heating in a small pot, be sure to stir constantly so it doesn’t burn.

FAQs

More Healthy Sauce Recipes to Try

• Easy marinara sauce
• Basil pesto
• Greek yogurt tartar sauce
• Greek yogurt blue cheese dressing
• Healthy Thai sweet chili sauce

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Healthy Alfredo Sauce

Healthy Alfredo Sauce recipe is light, creamy, and takes less than 10 minutes to make. Serve it over your favorite pasta for a quick meal.

Course Condiment

Cuisine Italian

Diet Gluten Free

Prep Time 3 minutes minutes

Cook Time 5 minutes minutes

Total Time 8 minutes minutes

Servings 6 servings

Calories 82kcal

Author Olena Osipov

Equipment

• Box grater
• Ceramic skillet

Ingredients

• 2 large garlic cloves minced
• 1 tablespoon oil for frying
• 3/4 cup chicken broth low sodium
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup Parmesan cheese freshly grated
• 3/4 cup plain yogurt or Greek yogurt

US Customary – Metric

Instructions

• Preheat large skillet on medium heat and add oil. Add garlic and saute for 1-2 minutes or until fragrant, stirring frequently.
• Add chicken broth, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for a 1-2 minutes until sauce has thickened a bit.
• Remove skillet from heat, add Parmesan cheese and whisk until smooth and cheese has melted.
• Add yogurt and stir again until smooth. That’s it, serve with noodles or chicken.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: I don’t recommend to freeze this alfredo sauce because often milk, cheese and yogurt separates after thawing. Enjoy fresh and it’s quick to make.
• Reheat: Reheat in a microwave or by simmering on low heat in a small pot with a splash of milk, stirring constantly so it doesn’t burn.

Nutrition

Serving: 0.25cup | Calories: 82kcal | Carbohydrates: 3g | Protein: 5g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 353mg | Fiber: 0.1g | Sugar: 2g

The post Healthy Alfredo Sauce appeared first on iFoodReal.com.

This easy Chimichurri Sauce Recipe has bright and subtle spicy flavor and contains only 8 ingredients. With fresh herbs and no added sugars, chimichurri is ready in 5 minutes!

Upgrade your meat and poultry, plus more ways to eat chimichurri sauce beyond your imagination of chicken and salmon.

What Is Chimichurri?

Chimichurri originated in Argentina and Uruguay. I’m going to pause here because that was totally confusing to me. The mixture of oil, garlic, herbs, and salt is the Ukrainian way to sauce food, I assume any nation’s way depending on herbs native to the region. As soon as I tasted this chimichurri recipe, I was “home”.

The Argentinian condiment is made with fresh parsley, garlic, red wine vinegar, olive oil, oregano, and red pepper flakes. The result, a herby green, garlicky sauce that tastes amazing!

Every time I fire up the grill I crave the zesty, herb-infused flavor that’s packed in this chimichurri sauce. I’ll add a heaping spoonful on top of chimichurri chicken and grilled steak, or drizzle over grilled vegetables and kebabs.

Ingredients for Chimichurri Recipe

This chimichurri recipe requires just 8 simple ingredients that are probably already in your pantry.

• Parsley: Fresh parsley makes the sauce incredibly flavorful. It’s the main herb in this recipe for chimichurri, so fresh is a must!
• Garlic: Fresh garlic makes all the difference for the most flavor. No need to mince it if you’re using a food processor or blender.
• Olive oil: Use a good quality oil, I like extra virgin olive oil.
• Red wine vinegar: Essential for giving the sauce a depth of flavor. White wine vinegar also works.
• Red pepper flakes: Adds a nice kick without being too spicy. You can easily adjust the spice level or use 1 small seeded and diced red chili instead.
• Dried oregano: Not found in every chimichurri sauce recipe but listed in the original Chimichurri recipe in Wikipedia, and I love it.
• Salt: Enhances all other ingredients.

How to Make Chimichurri Sauce

Food processor works like a charm for making the best chimichurri recipe, it saves a ton of time on chopping herbs by hand.

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

• Chop parsley: Hold the parsley bundle by the stems and remove the parsley leaves. Then chop coarsely.
• Mince garlic and parsley: Add parsley and garlic to a food processor or high-speed blender and process until finely minced.
• Add remaining ingredients: Add in the olive oil, red wine vinegar, oregano, red pepper flakes and salt.

• Pulse: Give a few pulses just to combine until chunky sauce forms. Careful not to over process, chimichurri should have some texture like a salsa and not pureed.
• Rest: Let the sauce stand for 15 minutes while you plate your dinner, the flavor will deepen as it sits.
• Serve: That’s it! Chimichurri is ready in minutes to spoon, brush, marinate, or drizzle on protein and salads.

Tips and Variations

This chimichurri recipe is based on the classic version. There are many variations and tips to really make it vibrant and tangy.

• If you don’t have a food processor: Chop and mince by hand. It takes a bit more effort and time, but the result will still be delicious. Be sure to use a sharp knife to mince the garlic and parsley really well. Then add everything to a bowl and whisk strongly until all ingredients are fully incorporated.
• Adjust any of the ingredients: Make it your own! All ingredients can be increased or decreased, it’s completely customizable so everyone can enjoy this chimichurri sauce recipe.
• Use other fresh herbs: Use fresh oregano instead of dried. Fresh cilantro instead of parsley is another popular substitution. Mint adds a dash of sweetness, and arugula would add a peppery, more garlicky taste. You can even add capers, shallots, or red onion.
• Use high quality olive oil: This is my top tip and super important. Use a high-quality, great tasting olive oil. A low-quality oil will wreck the flavor and add an oily bitter taste. High-quality oils have a faint herby, even fruity taste and aroma, and that’s what you want.
• Light chimichurri: Instead of 1/2 cup olive oil, use 1/4 cup water and 1/4 cup olive oil.
• Avocado chimichurri: Add some creamy avocado and reduce the oil to about 1/4 cup.
• Spicy chimichurri: Add more red pepper flakes, or include some serrano peppers, seeded jalapeño, or cayenne powder.

What Does Chimichurri Taste Good On?

The question is what can’t I use this chimichurri recipe for? It may be the most versatile sauce out there that’s great on steaks, grilled meats, and vegetables.

Make a large batch and use it all week long.

• Meat and seafood marinade: Lean chicken breast as in chimichurri chicken, pork tenderloin, shrimp and salmon would all marinate really well in chimichurri sauce. Then don’t forget to spread some more on finished product.
• Appetizer dip: With a fresh loaf of some organic crusty bread, see olive oil bread dip for a mouthwatering example.
• Salad dressing: Especially to “marry together” all fridge leftovers.
• Pizza sauce: Spread under the toppings and drizzle on top too. We love it on oatmeal pizza crust and cauliflower pizza crust.
• Bread spread: Toast thin slices of bread and spread chimichurri sauce on top. Top with freshly sliced tomatoes, delicious!
• Lamb roast with chimichurri is perfect for special occasions.
• Rice: Blend the sauce in some rice for a delicious side dish.
• Eggs: Mix it in with your morning scrambled eggs.
• Pasta: It makes a simple pasta salad dressing.

How to Store It

Chimichurri sauce will last 1-2 weeks in the refrigerator, if stored properly. Because it is oil based, fresh herbs keep well preserved and fresh in it.

I highly recommend to store in a glass jar or container with a lid because oil absorbs the fragrance from plastic like a sponge.

Chimichurri can also be left at room temperature for up to 1 week. Make sure to store away from direct sunlight and refrigerate after opening to maximize shelf life.

Can Chimichurri Sauce Be Frozen?

I think you can freeze chimichurri although I have not personally tried this. Some people have frozen leftovers in an ice cube tray. I recommend transferring the frozen cubes to a Ziplock bag and they should be good for up to 3 months.

Thaw in the fridge overnight and it will be ready to use the next day. You can bring to room temperature on the kitchen counter before using but do not microwave.

FAQs

More Sauces Recipes to Try

• Greek yogurt tartar sauce
• Easy peanut sauce
• Sweet and spicy mustard
• Healthy BBQ sauce
• Marinara sauce
• Basil pesto

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Chimichurri Recipe (How to Make Chimichurri Sauce)

Chimichurri Sauce has bright and subtle spicy flavor and contains only 8 ingredients. This chimichurri recipe is ready in 5 minutes!

Course Condiment

Cuisine Argentina

Diet Vegan

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 12 servings

Calories 86kcal

Author Olena Osipov

Equipment

• Food processor

Ingredients

• 1 bunch parsley
• 4 large garlic cloves
• 1/2 cup olive oil extra virgin
• 1/4 cup red wine vinegar
• 1 teaspoon oregano dried
• 1 teaspoon red pepper flakes
• 1 teaspoon salt

US Customary – Metric

Instructions

• Hold the bouquet of parsley by the stems and remove (shave off) parsley leaves. Then coarsely chop.
• In a food processor, add parsley and garlic, process until finely chopped.
• Add olive oil, red wine vinegar, oregano, red pepper flakes and salt. Give a few pulses just to combine until chunky sauce forms.
• Let chimichurri sauce stand for 15 minutes. Serve with grilled meat or chicken, or use as a marinade.

Notes

Store: Refrigerate in an airtight container for 1 – 2 weeks. It will solidify, to warm up microwave for a few seconds or place jar in a bowl with hot water for 10 minutes.

Nutrition

Calories: 86kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 9g | Saturated Fat: 1g | Sodium: 200mg | Fiber: 0.3g | Sugar: 0.1g

The post Chimichurri Recipe (How to Make Chimichurri Sauce) appeared first on iFoodReal.com.

Easy Marinara Sauce with crushed tomatoes and fresh herbs has a rich flavor perfect for your favorite weeknight Italian recipes.

You will love using homemade marinara sauce in baked chicken parmesan, one pot spaghetti, and simply to top spaghetti squash noodles for a quick, healthy meal.

I wanted an easy marinara sauce recipe for when I am out of jarred marinara. I kept this recipe simple using a can of crushed tomatoes and lots of fresh basil is the key.

I like to make my homemade marinara sauce with sweating onion and garlic in lots of quality olive oil. Then, for the best marinara sauce, add lots of basil for the most flavor!

I really love it on otherwise plain air fryer spaghetti squash, use as a sauce for almond flour pizza crust, or to serve alongside turkey meatballs.

What Is Marinara Sauce?

Marinara sauce has the taste and juice of real tomato. It is a meatless, moderately thin tomato sauce made with crushed tomatoes, onion, garlic, and herbs. Incredibly versatile and a kitchen staple in my household that compliments any Italian recipe.

Ingredients for Easy Marinara Sauce

This recipe for marinara sauce comes together from simple pantry ingredients, you likely have most in your kitchen right now.

• Crushed tomatoes. I find any brand is good. I used my local grocery store no salt added and no BPA lining in a can.
• Onion and garlic: Minced onion and fresh garlic are the aromatic foundation for this easy marinara sauce recipe.
• Olive oil: Quality olive oil is key! I always use extra virgin olive oil.
• Cane sugar: Is a must to offset acidity in tomatoes.
• Herbs and spices: Salt, pepper, and dried oregano add great flavor.
• Fresh basil: Added at the end after cooking for the most flavor.

How to Make Easy Marinara Sauce

Here is a quick and easy photo overview of how to make marinara sauce at home.

• Sauté aromatics: Preheat your pot on low-medium heat. I used my large Dutch oven, if you are making a single batch a medium saucepan will also work. Once hot, add olive oil, minced onion and garlic then cook for 8-10 minutes until clear.
• Make the sauce: Stir in crushed tomatoes, sugar, oregano, salt, and pepper. Cover and bring to a boil. Reduce to low heat and simmer for 30 minutes stirring a few times.
• Add basil and simmer: Turn off heat and add fresh basil. Stir then cover and rest for 30 minutes to allow flavors to mingle.
• Taste and serve: Adjust any seasonings to taste and serve hot with your chosen dish.

Tips for Best Results

Here are my top tips how to make this easy marinara sauce amazingly flavorful!

• Don’t skip fresh basil: It adds a lot of flavor, do not use dried basil.
• Don’t burn garlic and onion: You want to sweat them in olive oil so they soften, allowing them to cook in their own juices.
• Cook with closed lid: The sauce splatters a lot, even on simmer, and can burn you.
• Do not burn marinara: Make sure to simmer, especially on electric stove. It can burn easily, so stir a few times.
• Let marinara sit for 30 minutes: The longer it sits, the more the flavors develop and sauce tastes better.

Ways to Use Marinara Sauce

• Use as a base for pizza: We love it on almond flour pizza crust, Greek yogurt pizza crust, cottage cheese pizza crust and cauliflower pizza crust.
• Mix with vegetables noodles: Give otherwise plain zucchini noodles and spaghetti squash noodles a delicious flavor boost.
• As a dipping sauce: Dip cauliflower breadsticks in it.
• Use to make easy spaghetti recipes: Try my Instant Pot spaghetti and easy spaghetti recipe.
• In your favorite lasagna recipe: Instant Pot lasagna, chicken lasagna roll ups and low carb zucchini lasagna.

How to Store Homemade Marinara Sauce

Store: Once cooled, store in an airtight container and keep in the refrigerator for up to a week.

Freeze: This marinara sauce recipe is great for meal prep! You can double, even triple the recipe and freeze in separate airtight containers for up to 3 months. Thaw overnight in the fridge.

FAQs

More Sauce Recipes to Try

• Basil pesto
• Homemade meat sauce
• Instant Pot bolognese sauce
• Healthy alfredo sauce
• Chimichurri

Browse all sauces and seasonings.

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Easy Marinara Sauce Recipe

Easy Marinara Sauce with crushed tomatoes and fresh herbs has a rich flavor perfect for your favorite weeknight Italian recipes.

Course Condiment

Cuisine Italian

Diet Gluten Free

Prep Time 7 minutes minutes

Cook Time 40 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 109kcal

Author Olena Osipov

Equipment

• Dutch oven
• Measuring tools
• Measuring cups

Ingredients

• 28 ounces can crushed tomatoes I used no salt
• 1 large onion minced
• 4 large garlic cloves minced
• 1/4 cup olive oil extra virgin
• 1 tablespoon cane sugar
• 1 teaspoon dried oregano
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 20 fresh basil leaves chopped

US Customary – Metric

Instructions

• Preheat large dutch oven or heavy bottom pot on low-medium heat and add olive oil. Add onion and garlic, cook for 8-10 minutes or until translucsent, stirring occasionally.
• Add crushed tomatoes, sugar, oregano, salt, pepper and stir. Cover with a lid and bring to a boil, then reduce to low heat and simmer marinara sauce for 30 minutes. Stir a few times to avoid scorching.
• Turn off heat, add fresh basil, stir, cover and let marinara sauce rest for 30 minutes to allow flavors develop.
• Taste and adjust any seasonings, if you wish. Serve alongside meatballs, as a dip and use in your favorite dishes.

Notes

• Store: Refrigerate in an airtight container for up to 1 week.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw overnight in the fridge.

This recipe makes about 4 cups of marinara sauce.

Nutrition

Serving: 0.5cup | Calories: 109kcal | Carbohydrates: 11g | Protein: 2g | Fat: 7g | Saturated Fat: 1g | Sodium: 292mg | Fiber: 2g | Sugar: 7g

The post Easy Marinara Sauce appeared first on iFoodReal.com.

Pot Roast Seasoning Recipe is ready in 5 minutes and adds the perfect amount of flavor to your dish. Use this delicious dry rub to make any roast savory and irresistible.

I created this pot roast seasoning recipe to use with my slow cooker eye of round roast. But you can also use it on lamb roast and Instant Pot pot roast.

A wonderful blend of smoky, salty, and sweet, this roast beef seasoning tastes so much better than any store-bought packet and delicious on almost anything.

Whether you’re using the oven, Crock Pot, or Instant Pot, season your protein of choice with this amazing dry rub and your entire family will love what you cooked!

Ingredients You Will Need

This pot roast seasoning recipe is easy, affordable, gluten free, and highly customizable. I kept it simple with everyday spices so you can make it today!

See recipe card below for measurements. You can double or triple the ingredients to make a large portion so it’s always there when you need it.

• Brown sugar: Packed light brown sugar or dark brown sugar, whatever you have on hand.
• Salt: I use himalayan pink salt for its health benefits and coarse texture. I went easy on it but you can also add less or omit it completely.
• Garlic powder and onion powder: For cleaner looking spice, I recommend to use granulated garlic and granulated onion powder. If you are a garlic lover, you can add a bit more. Dehydrated garlic and dehydrated onion will also work.
• Smoked paprika: Adds that extra smoky flavor and is a must for this pot roast seasoning recipe. You can use regular paprika too. In either case, it makes any protein of beautiful golden color even if you haven’t roasted it.
• Other spices: Ground black pepper and red pepper flakes add a pinch of heat.
• Dried herbs: Dried parsley, dried oregano, and dried thyme create the earthy flavor and add specks of green making your dish look fresh. Go easy on dried herbs, you don’t want them to overpower the other spices with their distinct flavors.

How to Make Pot Roast Seasoning

Here’s how to make this easy pot roast seasoning from scratch. All you have to do is combine and stir.

In a small bowl, add brown sugar, salt, pepper, parsley, garlic powder, onion powder, oregano, thyme, smoked paprika and red pepper flakes. Stir until your DIY homemade seasoning blend is even in color and consistency. That’s it!

You can also add all ingredients to a jar with a tight fitting lid and shake until combined. I also like to give the jar a good shake before each use.

Variations

This seasoning for pot roast is very forgiving! From a perfect pot roast to a delicious gravy, each ingredient enhances the natural flavor. There are no hard rules to this recipe, adjust it to your taste buds.

• Add more heat: To add more spice simply add cayenne pepper or increase the red pepper flakes.
• Reduce sodium: Omit salt for a salt-free blend. Use less salt for a low sodium option.
• Add umami: Make it more savory. Crumble a high-quality, organic bouillon cube like beef, chicken or vegetable and add to your homemade spice blend.
• Add other spices you like: Ground cumin, ground coriander, marjoram, rosemary, mustard powder, dried basil, dried tarragon, or bay leaves.

Tips for Best Results

Here are some simple tips that make this DIY blend tastier than any packaged blend.

• Fine texture: Create a more fine texture by pulsing your pot roast seasoning mix in a food processor or blender.
• Transfer to a shaker: Transfer to an empty salt shaker for easier use and a cuter look.
• To prevent clumping: Just add up to 1/2 teaspoon of cornstarch to avoid clumping.
• Avoid moisture: Measure out desired amount and season with your hands. Do not season steaming food by shaking the shaker above it. You can also add some uncooked rice grains to absorb moisture.

How to Store

Store in a dry, cool place like your pantry or spice cabinet. A good container would be a glass mason jar with a metal lid, any plastic or glass airtight container or spice jar.

You can store pot roast seasoning indefinitely, so make a big batch using fresh individual spices well before their expiration date.

As per USDA, ground spices will last 2-3 years. So by making a full recipe, you will be all set for many months of cooking dishes with tons of flavor.

If it clumps, give your seasoning mix a good stir with a fork. It is quite common if you live at the sea level.

How to Use It

The hearty flavor of this spice blend is exceptional with any chuck roast or pot roast recipe. Some of our favorites are:

• Eye of round roast in crockpot
• Eye of round roast beef
• Sirloin tip roast in crockpot
• Beef sirloin tip roast
• Rump roast in crockpot

This spice mixture also adds amazing flavor to your pork chops, pork roast, turkey roast, lamb chops, or seared steaks.

FAQs

More Seasonings Recipes to Try

• Taco seasoning
• All purpose seasoning
• Italian seasoning
• Turkey seasoning

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Pot Roast Seasoning Recipe

Pot Roast Seasoning Recipe is ready in 5 minutes. Use this delicious dry rub to make any roast savory and irresistible.

Course Seasoning

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 10 servings

Calories 23kcal

Author Olena Osipov

Ingredients

• 2 tablespoons brown sugar
• 1 tablespoon salt
• 2 teaspoons ground black pepper
• 1 tablespoon dried parsley
• 2 tablespoons garlic powder
• 1 1/2 tablespoons onion powder
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme
• 1 1/2 teaspoons smoked paprika
• 1/2 teaspoon red pepper flakes

US Customary – Metric

Instructions

• In a small bowl, add brown sugar, salt, pepper, parsley, garlic powder, onion powder, oregano, thyme, smoked paprika and red pepper flakes.
• Stir very well with a fork or small whisk.
• Or add all ingredients to glass jar with a lid you plan on storing seasoning in and shake well.

Notes

• Store: Store in a cool dry place like pantry or drawer for up to 2 years.
• You can use less salt for low sodium pot roast seasoning or no salt at all.

Nutrition

Serving: 1tablespoon | Calories: 23kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.04g | Sodium: 703mg | Fiber: 1g | Sugar: 3g

The post Pot Roast Seasoning Recipe appeared first on iFoodReal.com.