This is the best Baked Salmon Recipe made with simple seasoning of butter, garlic and lemon, then baked until flaky and juicy. Ready in 25 minutes, it’s a perfect weeknight dinner!

This baked salmon is the most simple and juicy salmon recipe! I do have a similar recipe for baked salmon in foil, but this time I added the butter sauce before baking and cut large fillet into slices.

It’s a hands-off dinner that’s perfect for busy weeknights. If you prefer something with a sticky-sweet glaze, you’ve got to try my baked teriyaki salmon!

Why You’ll Love This Recipe

• Simple ingredients: Made with 7 ingredients, including salt and pepper.
• Healthy: Packed with protein and omega-3s.
• Endless possibilities: Match it with your favorite sides or play around with different herbs.
• Foolproof: You’ll have perfectly baked salmon on your plate in under 30 minutes!

Ingredients for Baked Salmon Recipe

You’ll need just 5 ingredients to make a garlicky lemon butter sauce plus a sprinkle of fresh dill.

• Salmon: About 2 pounds of boneless salmon fillet cut into 6 or 8 pieces. You can use farmed or wild salmon, with or without skin.
• Salted butter: You’ll need melted butter for the sauce.
• Lemon juice: Adds a zesty touch. If you don’t have a lemon lying around you can swap in white wine vinegar, it’s tangy and bright, and very good!
• Garlic: I recommend fresh garlic for the most flavor. The recipe calls for 3 cloves, but feel free to add more if you’d like.
• Fresh dill: I love using fresh dill with salmon. Fresh parsley is also a top runner.
• Salt and black pepper: To taste.

How to Bake Salmon

Here’s an overview of how to bake salmon in the oven with very little hands-on time.

• Season the salmon: Preheat your oven to 375 F and line a large baking sheet with parchment paper. Place the salmon pieces on the sheet pan, skin down and leaving a little space between each. Sprinkle generously with salt and pepper.
• Make the butter sauce: In a small bowl, mix together melted butter, lemon juice, and garlic.
• Coat the salmon: Brush the butter mixture onto each piece of salmon, covering the top and sides. Spoon the remaining garlic evenly over each piece.
• Bake it: Bake for 13-15 minutes or until the thickest part hits 125-130 F and flakes easily with a fork.
• Finish and serve: Finish by brushing each piece with the butter from the pan. Top with fresh dill and serve right away.

How Long to Bake Salmon?

I find 375 degrees F is the ideal oven temperature to bake the salmon. I tested baking salmon at 400 degrees F but it came out dry, and 350 degrees F is too low.

FDA recommends to cook salmon until an instant read thermometer reads 145 F. I found wild salmon was too dry then. I recommend to bake until 125 F or 130 F, or until it easily flakes with a fork. Let salmon rest for 2-3 minutes and it will get there.

Also keep in mind wild salmon is more dry, so it needs less cook time than farmed salmon.

Serving Ideas

I usually serve oven baked salmon as a weeknight dinner with green veggies like air fryer asparagus or air fryer broccoli. On the weekends, I go for an elegant brussels sprouts salad.

For easy, tasty sides, try these:

• Crispy Parmesan potatoes
• Cheesy cauliflower steaks
• Roasted cauliflower
• Instant Pot potatoes or Instant Pot mashed potatoes
• Healthy Caesar salad

How to Store and Reheat

Store: Keep fish in an airtight container in the fridge and eat within 3 days. Cold salmon is great in salads!

Freeze: Freeze in an airtight container for up to 3 months. Just remember to thaw in the fridge overnight.

Reheat: I reheat my salmon in a skillet with a splash of water and covered, or in the oven. The microwave dries it out a bit but when short on time, I do that.

FAQs

More Salmon Recipes to Try

• Sweet chili salmon
• Honey garlic salmon
• Lime ginger salmon
• Miso salmon
• Salmon sushi bake

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Baked Salmon Recipe

The best Baked Salmon Recipe made with simple seasoning of butter, garlic and lemon, then baked until flaky and juicy. Ready in 25 minutes!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 201kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Parchment paper sheets

Ingredients

• 2 pounds salmon fillet cut into 6 (5 oz each) or 8 (4 oz each) pieces
• 3 tablespoons salted butter melted
• 1 1/2 tablespoons lemon juice or white wine vinegar (very good)
• 3 large garlic cloves minced
• 2 tablespoons dill or parsley finely chopped
• Salt and pepper to taste

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and line large baking sheet with parchment paper. Place salmon pieces onto it, leaving some space in between each. Sprinkle with salt and pepper generously.
• In a small bowl, combine melted butter, lemon juice and garlic; stir well.
• Brush onto each salmon piece, making sure to coat the top and sides. Spoon garlic on top, dividing evenly.
• Bake for 13-15 minutes or until thermometer inserted in the thickest part registers 125-130 F and salmon flakes easily with a fork. More likely you will need to cook wild salmon for less time than farmed. Do not over bake as salmon dries out quickly, especially wild salmon.
• Remove from the oven and brush each slice with released butter around it. Top each salmon piece with fresh dill and serve immediately while warm.

Notes

• Store: Refrigerate in an airtight container and enjoy within 3 days. Cold salmon tastes amazing in healthy salads.
• Reheat: Reheat in a non-stick skillet on low-medium heat, with a splash of water, covered for a few minutes. You can microwave if short on time, but that generally dries out salmon.
• Freeze: Freeze for up to 3 months in an airtight container. Thaw in the fridge overnight. 

Nutrition

Serving: 1piece | Calories: 201kcal | Carbohydrates: 1g | Protein: 23g | Fat: 11g | Saturated Fat: 4g | Trans Fat: 0.2g | Cholesterol: 74mg | Sodium: 228mg | Fiber: 0.04g | Sugar: 0.1g

The post Baked Salmon Recipe appeared first on iFoodReal.com.

Baked Cottage Cheese Egg Bites are light, fluffy, and contain 6 grams of protein. Make a batch on the weekend and enjoy a quick healthy breakfast all week.

Another breakfast timesaver we love are these Instant Pot egg bites, egg white bites and cottage cheese egg muffins.

Quick and easy cottage cheese egg bites are like Starbucks sous vide egg bites but I kept the recipe simple with just 5 ingredients. Pair with some fruit for breakfast, or a small salad for lunch, they’re perfect for adding extra protein to your day.

And I kind of like the air bubble texture of these egg bites with cottage cheese, they’re more like Yorkshire puddings or mini dutch baby pancakes. I do have a tip below on how to steam them, so they come out solid and perfectly fluffy.

Why You’ll Love This Recipe

• High in protein: Each egg bite is packed with 6 grams of protein. Have 3 and you already consumed 18 grams of protein in the morning!
• Cheaper than Starbucks: They’re way less expensive than $6 for 2 egg bites at the famous coffee shop. So you can skip the drive thru!
• Versatile: Egg bites have lots of flexibility, you can add almost anything! I’ve named a few favorites below.
• Perfect for meal prep: If you’re heading into a crazy busy week, go ahead and make a double batch. They taste just as good when reheated.
• Enjoy anytime: A make ahead breakfast, a protein-rich snack, or an easy weekend brunch menu item. They’re a lifesaver for me and my busy boys!

Ingredients for Cottage Cheese Egg Bites

You’ll need a small handful of simple ingredients, including salt and pepper, to make this recipe.

• Eggs: Use 8 large whole eggs. See tips below for using egg whites.
• Cottage cheese: Makes them come out light, fluffy, and moist. I used 2% fat, but you can use any fat% cottage cheese.
• Basil: A touch of fresh basil in each egg bite adds the most flavor.
• Seasoning: Salt and pepper to taste.

How to Make Egg Bites with Cottage Cheese

Here’s a quick summary of how to make these egg bites with minimal prep time and ready in 30 minutes! There is a full recipe card below.

Start by preheating your oven to 350 F and line a muffin tin with parchment paper liners.

1. Blend eggs and cottage cheese: Add eggs, cottage cheese, salt and pepper to a blender or food processor and blend until smooth.
2. Add herbs and veggies: Add basil and give your blender a few shakes, so it’s evenly distributed through the mixture. This is also where you add any other add-ins.
3. Bake: Pour egg mixture into the 12 openings of the muffin pan and bake for 25-28 minutes. Egg bites are ready when a toothpick inserted in the center comes out clean, tops are slightly golden and egg bites have puffed up.
4. Serve: No need to let them sit, remove them from the oven and enjoy hot!

Variations of Egg Bites

My cottage cheese egg bites recipe is the perfect starting point, enjoy as is or get creative and add whatever you like!

• Fresh herbs: Instead of basil use fresh parsley or dill.
• Shredded cheese: Add up to 1 cup of grated sharp cheddar cheese, gruyere cheese, smoked Gouda cheese, Monterey jack cheese, Swiss cheese, or 1/2 cup Parmesan cheese.
• Soft cheese: I love crumbled goat cheese or feta cheese.
• Jarred goodies: Try roasted peppers, sun-dried tomatoes, or olives.
• Meats: Add more protein with smoked salmon, crispy baked bacon, ham, sausage, cubed cooked chicken.
• Greens: Chopped kale or spinach are delicious.
• Vegetables: Make your favorite veggie combo or use up what you have on hand like sauteed mushrooms, bell pepper, onion, green onion, or fresh tomatoes.

How to Store Them

Store: Egg bites can be stored in an airtight container and kept in the fridge for up to 5 days. To reheat, place them on a dish and microwave for 30 seconds.

Freeze: Once egg bites have cooled, transfer them to an airtight container with a lid and freeze for up to 3 months. Reheat in the microwave for 1 – 1.5 minutes.

FAQs

More Cottage Cheese Recipes

• Cottage cheese egg bake
• Cottage cheese overnight oats
• Cottage cheese egg salad
• Cottage cheese zucchini quiche
• Cottage cheese scrambled eggs
• Cottage cheese bagels
• Cottage cheese waffles
• Cottage cheese protein pancakes

Be sure to browse all of our cottage cheese recipes!

More Egg Recipes to Try

• Broccoli cheese egg muffins
• Low carb breakfast casserole
• Healthy breakfast casserole
• Crustless broccoli quiche
• Crustless zucchini quiche
• Crustless spinach quiche
• Baked egg tortilla
• Healthy breakfast sandwich

Print

Cottage Cheese Egg Bites

Cottage Cheese Egg Bites are light, fluffy, and full of protein. Make a batch on the weekend and enjoy healthy breakfast all week.

Course Breakfast

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 12 egg bites

Calories 60kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 8 large eggs
• 1 cup cottage cheese I used 2% fat
• 1/2 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1/2 cup fresh basil finely chopped

US Customary – Metric

Instructions

• Preheat oven to 350 F and line muffin tin with parchment paper liners. Set aside.
• In a blender or food processor, add eggs, cottage cheese, salt and pepper. Blend until smooth. Then add basil and give blender a few shakes to distribute it.
• Pour egg mixture into prepared muffin pan and bake for 25-28 minutes or until toothpick inserted in the middle of center egg bites in the pan comes out clean and tops are slightly golden and egg bites have puffed up.
• Remove from the oven and enjoy.

Video

Notes

• Store: Refrigerate egg bites in an airtight container for up to 5 days. To reheat pop a few on a plate in the microwave and reheat for 1 – 1.5 minutes from frozen or 30 seconds for fresh.
• Freeze: Cook and cool egg bites. Transfer in an airtight container with a lid and freeze for up to 3 months.

Nutrition

Serving: 1 egg bite | Calories: 60kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 112mg | Sodium: 195mg | Fiber: 0.03g | Sugar: 1g

The post Cottage Cheese Egg Bites appeared first on iFoodReal.com.

Learn how to make the juiciest Air Fryer Chicken Breast recipe in 25 minutes. It is easy, tender and bursting with flavor!

And for last minute dinner, here is how to cook frozen chicken breast in air fryer.

Time for juicy air fryer chicken breast because we love chicken breast recipes around here! And we do not settle on dry and flavorless chicken!

I’ve already perfected recipes for grilled chicken breast, baked chicken breast, Instant Pot chicken breast and crock pot chicken breast. Now it’s time to perfect it in my latest gadget, the air fryer!

Why You Will Love This Recipe

• It’s quick and easy: You can have healthy dinner on the table in about 25 minutes without preheating and dealing with a giant oven.
• You don’t have to brine chicken breasts in salt water!
• Delicious, failproof results: Cooking chicken breast in air fryer results in juicy, tender chicken breast with a light, flavorful crust and tender, moist middle. Every single time!
• The oil amount is minimal: Just enough to help the seasonings adhere and lock in the juices.

Ingredients for Air Fryer Chicken Breast

One of the best things about this air fryer recipe is that it is so simple and made up of entirely clean ingredients and pantry staples. You only need 6 basic ingredients!

• Boneless skinless chicken breasts: I use 8 – 9 ounces and around 2-inches thickness breasts. If your chicken breasts are larger or smaller, you may need to adjust the cook time. Please see below.
• Oil of choice: I use avocado oil or olive oil.
• Seasonings: A simple combination of onion powder, garlic powder, dried oregano, and smoked paprika. And salt and pepper.

How to Cook Chicken Breast in Air Fryer

Here is a quick overview how to make air fryer chicken breasts. There is full recipe card below.

• Preheat the air fryer and prep chicken: Preheat it to 380 degrees F for 5 minutes. Add chicken breasts to a bowl and drizzle with oil. Then rub using your hands or toss with tongs to coat.
• Rub chicken with seasonings: Add the spice blend, salt and pepper, and then rub chicken breasts to make sure all sides of the chicken are evenly coated.
• Air fry chicken breast: Spray the basket of air fryer with cooking spray, place chicken breasts in air fryer in a single layer and cook chicken for 16 minutes. No need to flip chicken breasts or shake the basket. 
• Check the temperature: Open and insert meat thermometer into the thickest part of the chicken breasts to make sure it has reached at least 150 degrees F.

How Long to Cook Chicken Breast in Air Fryer?

Air frying time depends on the size of your chicken breasts. For average-sized chicken breast that’s around 2-inches thick, I recommend between 16-18 minutes, or until a meat thermometer inserted into the chicken breast reaches 150 degrees F.

As per food safety website, to be safe to eat, chicken must reach an internal temperature of 165 degrees F. However, there’s no need to cook chicken breasts in air fryer until that point. Cook until it’s 150 degrees F and let it rest covered. The residual heat will continue to increase the internal temperature while the chicken rests.

This way, you get to avoid dry, overcooked chicken. It is my secret to juicy and not dry air fryer chicken breasts!

Here is a handy timetable for quick reference:

Serving Ideas

Use this air fryer chicken breast recipe for weekly meal prep. I recommend slicing it against the grain. I love it for lunch with simple spring mix salad!

Or turn it into one of easy healthy dinner ideas for family serving with:

• Roasted cauliflower
• Mediterranean quinoa salad
• Instant Pot mashed potatoes and garlic green beans
• Grilled vegetables
• Sauteed zucchini

Variations

Once you have the basic method down, then you can experiment with different spices, marinades, and more.

• Sauces: Try it with Thai chili sauce or healthy BBQ sauce.
• Fresh garlic: If you have a little extra time, feel free to use fresh grated or minced garlic over the chicken breasts like I do in air fryer lamb chops.
• Add vegetables: If you have enough space in the basket, you can add some veggies directly in with the chicken breasts to cook simultaneously. You could include zucchini, brussel sprouts, red peppers, broccoli and asparagus. 
• For even juicier results: You can marinate the chicken breasts using one of these 5 chicken marinades. When marinated, place the chicken breasts straight into the air fryer basket and cook. There’ll be a little more “cleanup” afterward of the basket but otherwise it couldn’t be more simple.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container for up to 1 week. Make sure to move it to the refrigerator within 2 hours for food safety and keep it whole for the juiciest results.

Freeze: Cool completely before transferring the chicken breasts to a freezer-safe container and freeze for up to 3 months. I recommend slicing or shredding the chicken breasts before freezing. That way, it’ll thaw faster and can be added to meals immediately.

You can thaw them overnight in the refrigerator before eating or reheating. 

Reheat: Here is how to reheat chicken breast in air fryer.

Or reheat air fryer chicken breast in a lidded pot with a splash of water or broth to steam them until warm. This will keep the chicken tender and moist compared to trying to reheat them in the oven.

FAQs

More Air Fryer Recipes to Try

• Air fryer chicken tenders
• Air fryer chicken wings
• Air fryer chicken drumsticks
• Air fryer turkey breast

More Chicken Breast Recipes

• Pan fried chicken breast
• Spinach stuffed chicken breast
• Cajun chicken breast
• Baked BBQ chicken breast
• Garlic butter chicken breast
• Baked chicken tenders

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Air Fryer Chicken Breast Recipe

Learn how to make the juiciest Air Fryer Chicken Breast recipe in 25 minutes. It is easy, tender and bursting with flavor!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 16 minutes minutes

Resting Time 5 minutes minutes

Total Time 26 minutes minutes

Servings 8 servings

Calories 148kcal

Author Olena Osipov

Equipment

• Air fryer
• Meat thermometer

Ingredients

• 2 pounds boneless skinless chicken breasts
• 1 tablespoon avocado or olive oil
• 1 teaspoon smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon oregano dried
• 3/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat air fryer at 380 F degrees for 5 minutes. In the meanwhile, in a large bowl or dish, add chicken, drizzle with oil and toss to coat. Sprinkle with smoked paprika, garlic powder, onion powder, oregano, salt and pepper. Toss to coat.
• Spray air fryer basket with cooking spray, add chicken breasts in a single layer and not touching.
• Air fry at 380 F degrees for 16 minutes, no need to turn or shake.
• Open the basket and make sure internal read thermometer inserted in the thickest part reads minimum 150 degrees F.
• Transfer onto a platter, cover with tin foil and let rest for 5 minutes to allow juices to settle.
• Slice against the grain and serve along any side with a salad. Meal prep for the week, use in salads and casseroles.

Video

Notes

• Store: Refrigerate in an airtight container for up to 1 week. Reheat in a lidded pot with a splash of water or broth to ‘steam’ them until warm.
• Freeze: Freeze in an airtight container for up to 3 months.

Here is a handy cooking times timetable for quick reference:

• Small Breasts (5 to 7 ounces): 14 minutes
• Medium Breasts (8 to 9 ounces): 16 minutes
• Large Breasts (10 ounces or more): 18 minutes

Thought you had the right time but your chicken came out undercooked? Cook it for extra 2 minutes.

Nutrition

Calories: 148kcal | Carbohydrates: 1g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 73mg | Sodium: 350mg | Fiber: 1g | Sugar: 1g

The post Air Fryer Chicken Breast appeared first on iFoodReal.com.

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!

For someone like me who eats chicken almost daily, baked chicken tenders is a welcome change from the usual flavors. It adds variety and is perfect for a quick weeknight dinner!

If you’d like to make oven baked chicken tenders with a breaded crunch, please check out my crispy almond crusted chicken tenders, coconut chicken tenders or air fryer chicken tenders.

Why You’ll Love This Recipe

• Healthier choice: Because chicken tenders are baked instead of fried and have no breading, they’re lighter and lower in fat and calories.
• Quick and easy: Minimal prep, 8 simple ingredients, and ready in under 30 minutes.
• Versatile: Easy chicken recipe that’s perfect for lunch, dinner, or even meal prepped for the week.
• Pairs well with sides: These baked chicken strips go great with salads, veggies, or your favorite dipping sauce.

Ingredients for Baked Chicken Tenders

This easy oven baked chicken tenders recipe features a blend of 6 everyday spices for perfect seasoning.

• Chicken tenders: You’ll need boneless skinless chicken tenderloins, or you can cut boneless skinless chicken breasts into tenderloins.
• Olive oil: I used extra virgin olive oil because it adds a nice depth of flavor and helps keep the chicken tenders juicy. Avocado oil works too, though it has a more neutral flavor.
• Spices: This mix of garlic powder, onion powder, smoked paprika, dried oregano, salt, and pepper packs enough flavor that you won’t even miss the crispy breading!

How to Bake Chicken Tenders in the Oven

Here’s a quick step-by-step guide to getting juicy chicken on your plate in no time. You can find full recipe card below.

• Prep the chicken: Preheat oven to 350 F. Add chicken tenders to a medium bowl and toss in olive oil to coat.
• Season the chicken: In a small bowl, mix together garlic powder, onion powder, smoked paprika, oregano, salt, and pepper. Sprinkle over the chicken and toss to coat evenly.
• Bake the chicken: Place the chicken tenders on a baking sheet in a single layer, making sure they aren’t touching. Bake for 20 minutes or until the thickest part reaches 165 F on an instant read thermometer.

• Rest the chicken: Remove chicken tenders from the oven and let rest for 2 minutes for the juices to settle.

Tips for Best Results

These recipe tips are as easy as the recipe itself.

• Use same size chicken pieces: Even size strips ensure they cook at the same rate.
• Dry your meat: Patting the chicken dry with paper towel removes moisture, helping you get crispy chicken tenders every time.
• Your chicken is ready when: The thickest part should reach an internal temperature of 165 F. The best way to check is with a meat thermometer.
• Don’t over bake: The meat loses moisture, making it less juicy and tender.

Variations

• Coat in breading: Coat the chicken tenders in a mixture of 1/2 cup breadcrumbs, 1/4 cup Parmesan cheese, and the seasoning from the recipe. If you’d like, you can skip the oil and dip the chicken in an egg wash to help the coating stick.
• Marinate in buttermilk: Instead of oil, marinate the chicken in buttermilk for at least 30 minutes. This gives the chicken a chance to soak up the flavor and become tender.
• Use different spices: Tweak the flavor with Italian seasoning, thyme, rosemary, or lemon zest, or add a little heat with cayenne pepper or chili powder.

Serving Ideas

I paired our baked chicken tenderloins with cottage cheese mac and cheese, and it was a match made in foodie heaven! Here are a few more ideas to switch things up:

• Green salads: A Caesar salad, Greek salad, or a strawberry spinach salad all bring a fresh, crunchy vibe that pairs perfectly with the tenders.
• Quinoa salads: Amp up the meal with a Mediterranean quinoa salad, broccoli quinoa salad, or a fresh kale and quinoa salad.
• Vegetables: Any roasted, steamed or mashed veggie would be amazing! Personally, I love Parmesan roasted brussels sprouts, garlic green beans, mashed sweet potatoes, or corn on the cob.
• Fries: Crispy French fries or air fryer sweet potato fries are very kid friendly.
• Dipping sauces: Whether you’re in the mood for creamy or spicy, you’ve got options! Choose from healthy BBQ sauce, honey mustard sauce, sweet and spicy mustard, cottage cheese ranch dip, or drizzle on some chimichurri.

How to Store and Reheat

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

Freeze: For longer storage, freeze in an airtight container for up to 3 months.

FAQs

More Baked Chicken Recipes to Try

• Healthy fried chicken
• Healthy chicken nuggets
• Baked chicken Parmesan
• Baked chicken breast
• Air fryer chicken breast
• Baked chicken thighs

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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!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Resting Time 2 minutes minutes

Total Time 27 minutes minutes

Servings 6 servings

Calories 154kcal

Author Olena Osipov

Equipment

• OXO baking sheet
• Meat thermometer

Ingredients

• 1 1/2 pounds chicken tenders
• 1 tablespoon olive oil extra virgin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat oven to 350 degrees F. In a medium bowl, add chicken tenders, drizzle with olive oil and toss to coat.
• In a small bowl, add garlic powder, onion powder, smoked paprika, oregano, salt and pepper. Whisk, sprinkle over chicken and toss to coat evenly.
• Arrange on a baking sheet in a single layer with chicken tenders not touching each other. Bake for 20 minutes or until instant read thermometer inserted in the thickest part reads 165 degrees F.
• Remove chicken tenders from the oven and let rest for 2 minutes for the juices to settle.
• Serve with any side dish and a salad.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months.

 

Nutrition

Calories: 154kcal | Carbohydrates: 1g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 326mg | Fiber: 0.3g | Sugar: 0.1g

The post Baked Chicken Tenders appeared first on iFoodReal.com.

We also love to make cottage cheese flatbread, cottage cheese banana bread and cottage cheese zucchini bread to incorporate more protein into our diet.

This is not the two ingredient cottage cheese bread you saw on social media, nor is it the regular sandwich bread you make with yeast. This is better!

This bread recipe is based on my Greek yogurt bread that all you guys loved so much!

Why You’ll Love This Recipe

• Few ingredients: Just 5 basic ingredients and no hassle with yeast or fancy flours.
• No waiting: An easy quick bread recipe that skips the wait for dough to rise or rest.
• Higher in protein: Each slice contains 6 grams of protein, something plain white bread lacks.
• “Regular” taste: I am all in for shortcuts but bread has to taste good. And this one does 100% and has no cottage cheese taste!
• “Regular” use: You can use it just like any other regular bread for breakfast or snack as toast or a delicious sandwich.

Ingredients for Cottage Cheese Bread

• Flour: I used all-purpose flour but there is a variety of other flours that work for this recipe. Be sure to check the detailed flour section below for guidance.
• Baking essentials: Baking powder and salt for rise and flavor. If you’re lucky enough to find self-rising flour you can skip both, but since we don’t have it here, I had to add them.
• Milk of choice: You can use whole milk, low fat, or skim milk. If you prefer plant-based milk, pick one with a neutral flavor like unsweetened soy or almond milk.
• Cottage cheese: I used 2% cottage cheese. Use small curds if you have a choice.

How to Make Cottage Cheese Bread

Making bread with cottage cheese is easy! Just 5 minutes prep, no special equipment, and zero waiting. Here’s a quick overview and you can find a full recipe card below.

• Sift flour: In a large bowl, mix together flour, baking powder, and salt until well combined. Sift the mixture through a fine mesh sieve into another large mixing bowl.
• Make the dough: Pour in the milk and cottage cheese and gently stir with a spatula. You want thick and sticky dough that’s still spreadable. Transfer into the loaf pan and smooth out with spatula.
• Bake: Bake for about 70 minutes or until a toothpick inserted in the middle comes out clean with just a few crumbs clinging to it.
• Cool and slice: Let it cool for about 5 minutes then transfer to a wire rack to cool fully, which usually takes about an hour. Slice into 10 pieces with a serrated knife.

Tips for Best Results

I’ve got some baking tips to help you nail that perfect loaf every single time!

• Measure flour correctly: The golden rule here is to spoon the flour into your measuring cup, then level-off with a knife. Scooping the cup into the flour bag won’t give you the right amount and consistency will be off.
• Be sure to sift the flour: Sifting flour is crucial in bread making because it improves the texture, consistency, and overall quality of your loaf.
• Bread dough consistency should be: It should have a sticky and thick consistency, but still be spreadable with a spatula. You may need to adjust by adding more flour or cottage cheese depending on what brands you’re using.
• Don’t drain or blend cottage cheese: Cottage cheese adds moisture and little curd pockets to the bread so just use it as is.
• Bread texture will vary: It comes down to the size of the curds. This time I opened a brand new container where larger curds tend to be at the top. That’s why there were bigger chunks of cheese and pockets in the bread. Last time I used more cottage cheese from the bottom of the container where the curds are smaller, and it was more incorporated into the flour.
• Try it toasted: It elevates the flavor and texture. You can even use it to whip up some French toast.

What Flour Can I Use?

Not every flour will work for this recipe. I used all-purpose flour, but there are other options. Here’s what you need to know:

• Self-rising flour: Omit the baking powder and salt, and use 1:1 ratio flour for 3 ingredient cottage cheese loaf.
• Whole wheat flour: You might have to mix in a tad more milk until the dough reaches a sticky, spreadable consistency.
• Gluten-free flour: It might work although I haven’t personally tested it. I have swapped in Bob’s Red Mill 1:1 gluten-free baking blend in other dough recipes and it worked just fine.
• White whole wheat flour or white pastry flour: You should be able to stick to the recipe exactly as written.
• Almond flour or any other flour: Every type of flour behaves differently and unfortunately almond flour or any other alternative won’t work here.

Additions

• Herbs: Add up to 1 teaspoon of fresh or dried herbs like rosemary, thyme, or basil.
• Seeds: Mix in sesame seeds, poppy seeds, or sunflower seeds for added texture and nutrition.
• Nuts: Chopped walnuts, pecans, or almonds would add a delicious crunch and nutty flavor to the bread.
• Dried fruits: Toss in 1/3 cup raisins, cranberries, or apricots for a touch of sweetness.
• Cheese: Try mixing in 1/3 cup of cheese such as shredded cheddar or grated Parmesan for an extra boost of richness.
• Cinnamon: Add 1-2 teaspoons of cinnamon to the dough for a delicious twist. You can also sprinkle some cinnamon sugar on top before baking for an extra touch of sweetness and crunch.

How to Store

Store: Wrap the bread in a linen towel and store in a cool, dry spot for up to 2 days. Afterward, transfer to an airtight container for up to 2 more days.

Freeze: Make sure the bread has cooled completely then place it in a gallon-sized Ziploc plastic bag, removing as much air as possible. Keep it in the freezer for up to 3 months and thaw on the counter for 3 hours or overnight when ready to enjoy.

FAQs

More Bread Recipes to Try

• Almond flour bread
• Quinoa bread
• Cottage cheese pizza crust
• Almond flour pizza crust
• No yeast dinner rolls

More Cottage Cheese Recipes

• Cottage cheese pizza crust
• Cottage cheese bagels
• Zucchini cheddar cottage cheese scones

Be sure to browse all of my cottage cheese recipes!

Print

Cottage Cheese Bread

Easy Cottage Cheese Bread with 5 simple ingredients, no yeast, no eggs, and no fancy flours. Moist and fluffy homemade bread that's higher in protein!

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting Time 1 hour hour

Total Time 2 hours hours 15 minutes minutes

Servings 10 slices

Calories 166kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper
• Medium mesh sieve

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons salt
• 1 1/2 cups milk any
• 1 cup cottage cheese I used 2%

US Customary – Metric

Instructions

• Preheat oven to 375 F and line 9×5 loaf pan with parchment paper. In a large bowl, combine flour, baking powder and salt, then stir well. Sift through a fine mesh sieve into another large bowl.
• Add milk and cottage cheese, stir gently with a spatula just until combined. Dough should be thick and sticky but spreadable. Transfer to previously prepared loaf pan and level with spatula.
• Bake bread for 70 minutes or until toothpick inserted in the center comes out clean with just a few crumbs. If bread starts to brown too quickly, cover it loosely with foil or parchment paper.
• Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another hour or completely. Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich. Try it toasted!

Video

Notes

• Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
• Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.

Nutrition

Serving: 1slice | Calories: 166kcal | Carbohydrates: 30g | Protein: 6g | Fat: 2g | Saturated Fat: 0.4g | Cholesterol: 4mg | Sodium: 557mg | Fiber: 1g | Sugar: 1g

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

Other meal prep salads we love are this chickpea tuna salad and Mexican tuna salad.

It took me a few years to come up with a healthy tuna salad recipe I like. I am more of a canned salmon salad girl but my kids love tuna, so I kept trying.

I tried all healthy versions of tuna salad. Tuna salad with avocado is delicious but it lacks the familiar creamy texture. And using only Greek yogurt without any mayonnaise yields a tart salad.

I already struggle with the whole concept of “tasty classic tuna salad”. So, it took a few tries to come up with what I consider a tuna salad that is a lighter option yet tastes super creamy!

I am finally happy to share the best healthy tuna salad I can eat too! There just has to be a touch of mayo for me, personally. You can omit it though, it is a very small amount!

Ingredients for Healthy Tuna Salad

Here are 10 simple ingredients necessary to make this low calorie tuna salad.

• Canned tuna: You will need 4 cans of tuna, regular size of 4 ounces each. Please see below on more info which canned tuna is best to use for this salad.
• Mayonnaise: I like to use mayo made with avocado oil. You can use your favorite or omit it completely.
• Greek yogurt: Use Greek yogurt with at least 2% fat for the creamiest results. 0% yogurt will not taste good in this particular salad recipe.
• Dill pickles: Add a briny taste with sweet and sour notes.
• Celery and red onion: Crunchy celery and zesty red onion add both crunch with bold earthy and sweet taste.
• Fresh garlic: Because garlic is always a must in any dish, hands down.
• Lemon juice: Adds tang and brightness.

How to Make Healthy Tuna Salad

This tuna salad recipe takes only 15 minutes of prep. Simply mix the ingredients, then place in the refrigerator to chill.

• Drain a can of tuna: Holding onto the lid of open can, flip the can and drain into the sink while pressing hard on the lid.
• Flake the tuna: Using a fork, remove tuna from a can into a mixing bowl and flake with a fork. You can also add all 4 cans into a large bowl and flake with a hand mixer.
• Combine all ingredients: Add pickles, celery, red onion, garlic, lemon juice, salt, pepper, yogurt and mayo to your bowl with tuna.
• Stir well with a fork and refrigerate. 30 minutes would be enough but longer is better.

What Is the Best Canned Tuna to Use?

There are many types of canned tuna on grocery shelves but it mostly comes down to the type of fish and your budget.

• Albacore tuna: White tuna has less “fishy” taste, white color and a firm texture. According to US FDA, it is higher in mercury than other tuna species because it eats more fish that might contain mercury.
• Light tuna: Is a mix of smaller tuna species like yellowfin tuna, skipjack tuna and yellowtail tuna. It is tan to pink in color, has softer texture, more flavor but also more strong fish taste. It has lower mercury levels than albacore.

I always buy chunky light tuna packed in water because it is the most affordable. When I want a bit of a different texture, I splurge on albacore tuna.

Variations

I am sharing just a basic recipe for a tuna salad. You can jazz it up to satisfy your taste buds.

Here are a few variations I tried or think would be good:

• Curried salad: Add desired amount of fresh curry powder. I used the same yellow curry powder I make yellow chicken curry with and salad turns out so flavorful!
• Pasta salad: Mix with cooked whole wheat macaroni for healthy tuna pasta salad.
• Avocado and eggs: Love avocado? Substitute mayo with mashed avocado. Add a few chopped hard boiled eggs. This is when I would add a squirt of Dijon mustard too.
• Fresh herbs: You can always add 2-3 tablespoons of finely chopped fresh dill, parsley or green onion. I like to keep salad basic for you, so you can make it anytime, but I add herbs if I have them on hand.

Serving Ideas

Tuna salad may have salad in its name, but it can be enjoyed in so many more ways.

• Low carb meal: Swap out the chicken for tuna and make lettuce wraps or lettuce cups. Or serve over a bed of salad greens. You can also make a sandwich with these low carb almond flour Greek yogurt bagels.
• Open faced sandwich: Make tuna salad sandwiches with a few slices of cucumber under it, so good and fresh! Or go diner style and grill with a slice of cheese for a tuna melt.
• Breakfast or lunch toast: Top your whole grain bread, high protein cottage cheese bagel or Greek yogurt bagel with it for a healthy meal of fiber, fat and protein! Or make tuna avocado toast by smashing an avocado on toast and topping it with a scoop of tuna salad.
• In an avocado: Scoop out the avocado seed and fill the empty avocado halves with the salad! A restaurant quality healthy lunch.
• With crackers or pita chips: Choose some healthier prepackaged snack crackers such as organic Triscuits or sweet potato crackers.

How Long Does Tuna Salad Last?

Salad can be refrigerated for up to 5 days. It is perfect for meal prep. I like to make salad in a large Pyrex glass bowl, then just pop a lid on and refrigerate. You can also keep it in an airtight container.

FAQs

More Tuna Recipes to Try

• Healthy tuna melt
• Tuna egg salad

More High Protein Salad Recipes

• Healthy chicken salad
• Healthy shrimp salad
• Cottage cheese egg salad
• Shrimp avocado salad

And if you love seafood, you have to check out these reader-favorite shrimp tacos!

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Healthy Tuna Salad

This Healthy Tuna Salad Recipe has fewer calories and fat by using Greek yogurt. It is lighter yet super flavorful, creamy and packed with protein!

Course Salad

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 110kcal

Author Olena Osipov

Ingredients

• 4 x 6 ounces cans tuna packed in water
• 2 small dill pickles diced
• 1 large celery rib diced
• 1/4 cup red onion minced
• 1 garlic clove grated
• 1 tablespoon lemon juice or vinegar
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper
• 3/4 cup plain Greek yogurt 2%+ fat
• 1/4 cup mayo I use avocado oil mayo

US Customary – Metric

Instructions

• Drain cans with tuna well. I usually press hard onto the lid while draining the can completely.
• Transfer to a large bowl and separate into flakes with a fork.
• Add pickles, celery, red onion, garlic, lemon juice, salt, pepper, yogurt and mayo.
• Stir well with a fork and refrigerate.
• Serve cold in a sandwich or over lettuce leaves.

Video

Notes

• Make ahead: Tuna salad tastes best cold. For best results, refrigerate 30 minutes before eating.
• Store: Refrigerate tightly covered for up to 5 days.
• What canned tuna to buy? I buy canned light tuna packed in water. Albacore tuna has less “fishy” taste and white “meaty” texture or yellowfin/skipjack/light tuna is tan to pink in colour and has more strong fish taste. I always buy chunky one vs. whole because it’s cheaper.
• Mayo + plain Greek yogurt:  I used mayo made with avocado oil and Greek yogurt with at least 2% fat for the tastiest results. You can omit mayonnaise though.

Nutrition

Calories: 110kcal | Carbohydrates: 2g | Protein: 15g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 28mg | Sodium: 384mg | Fiber: 1g | Sugar: 1g

The post Healthy Tuna Salad appeared first on iFoodReal.com.

The best thing about his slow cooker chicken enchilada casserole is that it’s still a one pot meal, but now you can throw everything in at the start of the day and let it do its thing. By dinnertime, it’s all ready to go with no sides needed!

I took inspiration from my chicken enchilada skillet, keeping all the same simple ingredients and threw in some baby spinach for a little extra color and nutrition. We even kept the classic toppings like fresh cilantro and sour cream too!

Why You’ll Love This Recipe

• Healthier: Packed with veggies like bell peppers, black beans, and even a handful of spinach for extra greens.
• One pot meal: The best part of slow cooker recipes, right?! Just toss it all in and let it do the work, no extra pots or piles of dishes.
• Flavorful: Chicken enchilada casserole made in a Crockpot doesn’t lack the delicious taste of its oven version at all!
• High protein: With chicken and black beans in the mix, it effortlessly packs 40 grams of protein in every serving.

Ingredients for Slow Cooker Chicken Enchilada Casserole

The ingredient list for this casserole recipe is super simple and totally customizable!

• Aromatic vegetables: I used chopped yellow onion and red bell pepper for a sweeter touch, but you can absolutely swap them for white onion and green bell peppers.
• Chicken breasts: You’ll need 3 large boneless skinless chicken breasts.
• Black beans: Use low sodium beans because enchilada sauce is high in sodium.
• Red enchilada sauce: You can use homemade enchilada sauce but I like store bought one because it’s easy!
• Corn tortillas: Use corn tortillas for the authentic taste and best texture.
• Baby spinach: Makes this casserole a true healthy dinner.
• Shredded cheese: Tex Mex and cheddar cheese are our favorites, but Monterey Jack cheese, a Mexican cheese blend, or Colby Jack would be just as delicious.
• Oil: Olive oil or avocado oil for sauteing the onion and peppers.
• Toppings: Totally optional, but you can’t go wrong with avocado, fresh cilantro, jalapeño, sour cream or yogurt, green onion, diced tomatoes, shredded lettuce, and a squeeze of lime juice.

How to Make Chicken Enchilada Casserole in Slow Cooker

• Sauté veggies: Heat a large skillet over medium heat, swirl in some oil, and add the onion and bell pepper. Pan fry for 3-4 minutes, stirring occasionally.
• Combine ingredients: In a large slow cooker, toss in the chicken breasts, sautéed onion and pepper, and black beans, then pour the enchilada sauce over everything. There’s no need to stir!
• Slow cook: Close the lid and cook on High heat for 3 hours or on Low heat for 5 hours.
• Shred and mix: Shred the chicken with 2 forks in the slow cooker, then add the tortilla strips and spinach. Stir gently.

• Add cheese: Sprinkle with cheese, and close the lid for 5 minutes to let the cheese melt.

Tips for Best Results

Here are some helpful tips for getting the best results.

• Buy ingredients of brands you like: I mean for the enchilada sauce, tortillas, and chicken breasts. It affects the taste a lot and how tender your meat will be. Also, be sure to buy low sodium or no salt black beans to keep the casserole from getting too salty.
• Don’t use flour tortillas: Using flour tortillas will make this casserole dish a bit doughy.
• For more protein: Add less tortillas and more beans.
• Don’t skip sauteing: Sauteing brings out the natural sweetness in the onion and peppers, adding an extra layer of flavor you don’t want to miss!
• Don’t open the lid during cooking: It lets the heat escape. Keeping it closed helps everything cook evenly and keeps the flavors locked in.

Variations

• Chicken thighs: Work great if you like dark meat, and you’ll get tender chicken all the time. Make sure to use boneless skinless chicken thighs.
• Corn tortilla chips: Instead of tortillas, yes it works and adds a nice crunch! Use about 3-4 cups.
• Use any ground meat: Swap chicken breasts for ground beef, pork, turkey, or chicken. Cook it up first, then decrease the slow cook time by half.
• Beef enchiladas: Replace the chicken with chuck beef or cubed stew meat.
• Green enchilada sauce: Made from green chilies for a slightly spicy enchilada casserole.
• Swap out the beans: Substitute black beans with pinto beans, skip the beans altogether and use canned corn, or go for a mix of both!
• Make it lower carb: Use 1 can of beans and less tortillas.

What to Serve It with?

This crock pot chicken enchilada casserole is a complete meal on its own packed with protein and loaded with veggies mixed right in.

But if you’re serving a crowd, you might want to add a little more on the side, like cilantro lime cauliflower rice, tortillas chips and Greek yogurt guacamole, Instant Pot refried beans, or a simple lettuce salad.

How to Store

Store: This easy casserole is perfect for leftovers! Just store it in an airtight container in the refrigerator and enjoy within 4 days.

Freeze: Let it cool, toss in an airtight container, and freeze for up to 3 months. When you’re ready, thaw in the fridge overnight and reheat in the microwave.

FAQs

More Enchilada Recipes to Try

• Low carb chicken enchiladas
• One pot enchiladas
• Healthy chicken enchiladas

More One Pot Slow Cooker Recipes

• Slow cooker chicken and rice
• Slow cooker chicken stew
• Slow cooker white chicken chili

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Slow Cooker Chicken Enchilada Casserole

Slow Cooker Chicken Enchilada Casserole is loaded with black beans, tortillas, and melty cheese. One pot meal with 40 grams of protein!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours 10 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 6 servings

Calories 575kcal

Author Olena Osipov

Equipment

• Slow cooker
• Ceramic skillet

Ingredients

• 1 large onion coarsely chopped
• 1 large red bell pepper coarsely chopped
• 3 large boneless skinless chicken breasts
• 2 x 14 ounces cans low sodium black beans rinsed & drained
• 14 ounces red enchilada sauce
• 10 small corn tortillas coarsely chopped
• 3 cups baby spinach
• 2 cups cheddar or Tex mex cheese shredded
• 1 tablespoon oil for frying
• Avocado, cilantro, jalapeno, sour cream or yogurt for toppings (optional)

US Customary – Metric

Instructions

• Preheat large skillet on medium heat and swirl oil to coat. Add onion and bell pepper, saute for 3-4 minutes, stirring occasionally.
• In a large slow cooker, add chicken breasts, sauteed onion and pepper, black beans and enchilada sauce. No need to stir.
• Close the lid and cook on High heat for 3 hours or on Low heat for 5 hours.
• Shred chicken with 2 forks right in slow cooker, then add corn tortillas and spinach. Stir gently to combine and sprinkle with cheese. Close the lid and let sit for 5 minutes for cheese to melt.
• Garnish with your favorite toppings and serve warm by scooping with a spoon.

Notes

• Store: Refrigerate covered for up to 3 – 4 days.
• Freeze: Cool, transfer to an airtight container and freeze for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 575kcal | Carbohydrates: 37g | Protein: 40g | Fat: 20g | Saturated Fat: 8g | Trans Fat: 0.01g | Cholesterol: 111mg | Sodium: 745mg | Fiber: 9g | Sugar: 7g

The post Slow Cooker Chicken Enchilada Casserole appeared first on iFoodReal.com.

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

More Soup and Stew Recipes to Try

• Vegetable beef soup
• Beef barley soup
• Lamb stew recipe
• Instant Pot beef barley soup
• Chicken stew
• Borscht

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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 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 45 minutes minutes

Servings 8 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

Calories: 357kcal | Carbohydrates: 32g | Protein: 36g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 78mg | Sodium: 473mg | Fiber: 5g | Sugar: 5g

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

We also love this high protein cottage cheese bread and cottage cheese flatbread!

After experimenting with Greek yogurt bagels and cottage cheese cheese bagels, I became convinced that high protein dairy plus flour combination works! It eliminates the need for yeast and waiting waiting for dough to rise, plus packs extra protein!

If you want tasty white bread with extra health benefits, this Greek yogurt bread is it!

I baked this bread the same day I made Greek yogurt pizza crust and both were gone by lunch next day! We especially enjoyed this bread toasted, oh my!

Why You’ll Love This Recipe

• Artisan bread quality: Simple white bread like grandma used to make but with more protein and other benefits of Greek yogurt.
• Taste and texture: Its taste is pretty neutral and yet delish. It’s fluffy inside with quite the crispy crust on the outside!
• Quick and easy: You’ll need 3 or 5 ingredients, 5 minutes prep, and no fancy equipment. It’s a recipe anyone can make!
• Perfect blank canvas: Make sandwiches, toast it up for breakfast, or turn it into a French toast. Sky is the limit!

Ingredients for Greek Yogurt Bread

To make bread with Greek yogurt you’ll need 5 staple ingredients, 3 if you have self rising flour.

• Flour: This recipe is pretty versatile in terms of type of flour. I used all-purpose flour, see other options below.
• Baking powder and salt: Both are essential for rise and flavor, especially since self-rising flour isn’t available where I live. However, if you have it, you can omit both.
• Greek yogurt: I used 2% Danone Oikos Greek yogurt. 0% will work but texture may change. 1%, 3.5% or 5% is great. The higher fat content, the better texture.
• Milk: You can use any dairy or nondairy milk you have on hand. Whole milk, low fat, or skim milk will all work, and unsweetened soy or almond milk are great plant-based alternatives for neutral flavor.

How to Make Greek Yogurt Bread

Here’s a quick overview how to make Greek yogurt bread in 2 hours with no waiting around for it to rise. Full recipe card is below.

First, preheat your oven to 375 F and line a 9×5 loaf pan with parchment paper.

• Sift flour: Mix together the flour, baking powder, and salt in a large bowl until well combined. Then, sift the mixture through a fine mesh sieve into another large mixing bowl.
• Make the dough: Pour in the milk and Greek yogurt, then gently stir with a spatula until just combined. The dough should be thick and sticky yet spreadable. Transfer it to the prepared loaf pan and smooth the top with a spatula.
• Bake: Bake the bread for 60 minutes or until a toothpick inserted into the center comes out clean with only a few crumbs attached.
• Let it rest: Remove from the oven and let cool for 5 minutes before transferring to a wire rack. Cool for another hour or until fully cooled.

Tips for Best Results

Here are my top hacks for baking the perfect loaf.

• Measure flour correctly: Spoon the flour into the measuring cup then use a knife to level it off. If you dunk the cup straight into the flour bag you’ll end up with the wrong amount.
• Don’t skip sifting the flour: It adds air to the mixture and makes the bread more fluffy.
• Don’t overmix: Stir until just combined, a few small flour patches are fine.
• Don’t use regular yogurt: Regular plain yogurt or vanilla yogurt doesn’t work in this recipe. This is not yogurt bread, it’s Greek yogurt bread recipe. You may try vanilla Greek yogurt for a sweeter version.
• About the dough consistency: It should be sticky and thick, but spreadable with a spatula. You might have to add more flour or yogurt depending on your brand of yogurt.

Variations and Additions

I kept this bread recipe plain to start, but there are a few ways you can jazz it up with some extra flavor.

• Flavored yogurt: Use vanilla Greek yogurt for a subtly sweet twist. I think any fruit flavored Greek yogurt will work, just be sure to use Greek yogurt.
• Dried herbs: Add your favorite flavor profile with up to 1 teaspoon of rosemary, thyme, oregano, sage, or parsley.
• Chocolate chips: Create a delightful treat by mixing in 1/2 cup of dark, sweet, or semi-sweet chocolate chips.
• Dried fruit: Add natural sweetness and nutrients with 1/3 cup raisins, cranberries, apricots, dates, figs, or blueberries.
• Parmesan cheese: Mixing 1/3 cup of freshly grated Parmesan with dried herbs would be delicious.

What Flour Can I Use to Make This Bread?

The choice of flour depends on personal preference. I made my bread with all-purpose flour, here are some notes on other types.

Self-rising flour: You can use 1:1 ratio and omit baking powder and salt.

Whole wheat flour: You may need to add a little bit more milk until the dough is sticky and spreadable.

Gluten-free flour: It may work but I haven’t tried. I usually substitute Bob’s Red Mill 1:1 gluten-free baking blend in bagels and pizza crust and it works.

White whole wheat flour or white pastry flour: I believe you won’t have to make any changes to the recipe.

Almond flour or any other flour: Each flour reacts differently and this recipe won’t work with almond flour or any other flour.

How to Serve

Slice and serve with classic combinations like peanut butter and jelly, tuna salad, or egg salad. You can also enjoy it with just honey or just butter or both.

Try it toasted, it’s life changing! Keep in mind it takes longer to toast than regular bread.

How to Store

Store: My bread was gone in 24 hours! I stored it just wrapped in a kitchen towel. I think you can store it this way for 1 to 2 days and for longer when transferred to an airtight container. Don’t put it in the fridge, it changes the taste of the bread.

Freeze: Allow the bread to cool completely then transfer it to a gallon sized Ziploc plastic bag, removing as much air as possible. Then freeze for up to 3 months. Thaw the bread on the counter for about 3 hours or overnight.

FAQs

More Greek Yogurt Recipes

• Greek yogurt banana bread
• Almond flour Greek yogurt bagels
• Blueberry Greek yogurt scones
• Greek yogurt cake
• Baked Greek yogurt

More Bread Recipes to Try

• Almond flour bread
• Quinoa bread
• Cottage cheese pizza crust
• Almond flour pizza crust
• No yeast dinner rolls

Print

Greek Yogurt Bread

Greek Yogurt Bread is light and fluffy with a beautiful crust. Easy to make with 5 simple ingredients and free of yeast, eggs, butter or oil.

Course Muffins and Quick Bread

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 1 hour hour

Resting Time 1 hour hour

Total Time 2 hours hours 5 minutes minutes

Servings 10 slices

Calories 157kcal

Author Olena Osipov

Equipment

• Loaf pan
• Parchment paper
• Medium mesh sieve

Ingredients

• 3 cups all-purpose flour
• 1 1/2 tablespoons baking powder
• 1 1/4 teaspoons salt
• 1 1/2 cups milk any
• 1 cup Greek yogurt I used 2%

US Customary – Metric

Instructions

• Preheat oven to 375 F and line 9×5 loaf pan with parchment paper. In a large bowl, combine flour, baking powder and salt, then stir well. Sift through a fine mesh sieve into another large bowl.
• Add milk and Greek yogurt, stir gently with spatula just until combined. Dough should be thick and sticky but spreadable. Transfer to previously prepared loaf pan and level with spatula.
• Bake bread for 60 minutes or until toothpick inserted in the center comes out clean with just a few crumbs. If bread starts to brown too quickly, cover it loosely with foil or parchment paper.
• Remove from the oven and let cool for 5 minutes, then transfer to a wire rack to cool off for another hour or completely. Using serrated knife, cut into 10 slices and enjoy with your favorite toppings or in a sandwich.

Video

Notes

• Store: Keep in a cool dry place wrapped in linen towel for up to 2 days, then transfer to an airtight container for up to 2 more days.
• Freeze: Bake and cool completely. Place in a Ziploc gallon size plastic bag, let out as much air as possible and freeze for up to 3 months. Thaw on a counter for 3 hours or overnight.

Nutrition

Serving: 1slice | Calories: 157kcal | Carbohydrates: 30g | Protein: 6g | Fat: 1g | Saturated Fat: 0.1g | Trans Fat: 0.001g | Cholesterol: 1mg | Sodium: 539mg | Fiber: 1g | Sugar: 1g

The post Greek Yogurt Bread appeared first on iFoodReal.com.

Easy Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty, and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada shell or add to tacos.

Our other family shrimp favorites include these shrimp tacos, bang bang shrimp and grilled shrimp skewers.

Shrimp ceviche is one of those high end healthy appetizers I never order in a restaurant because it is so expensive. Truth be told we barely even go to restaurants except for sushi!

I used to wait all year round for our yearly all-inclusive vacation to eat my fair share of a ceviche. No more! This cool, zesty and refreshing shrimp ceviche recipe is so easy to make at home. Once you get over a fear of “eating raw seafood”, you will keep making ceviche with shrimp all year round.

And to clarify, you will not eat raw shrimp as lime juice will “cook” it. You can also use cooked shrimp, no problem.

What Is Shrimp Ceviche?

I will explain in my own words. Ceviche is raw seafood “cooked” in lime juice for a few hours. Then mixed with traditional flavors like jalapeno, cilantro, red onion, avocado, tomato etc.

I can guarantee you there are a million variations of this shrimp salsa recipe. Ceviche cocktail with clamato juice, hot sauce and ketchup. With addition of cucumber or mango. And so on.

Ingredients for Shrimp Ceviche

• Shrimp: Use the most affordable shrimp as you will dice it anyways. It can be fresh or frozen. The smaller shrimp size, the cheaper it is. Best shrimp is to buy fresh, firm and with a pleasant smell, from your local fishmonger. But reality is we all shop at supermarkets and often buy frozen shrimp. I used raw peeled and deveined shrimp with tail on, 31-40 count per pound. Wild caught is better, of course. You can also make ceviche recipe with cooked shrimp. Please see FAQs below.
• Limes: Use fresh limes and not bottled lime juice, it’s huge difference in taste. You can also use freshly squeezed lemon or orange juice for a different flavor.
• Red onion: Adds sweetness and a zest. White onion is great too. Yellow onion would be too sharp.
• Tomato: I like to use tomato on the vine because it’s quite fragrant for a greenhouse grown tomato. Roma tomatoes or beefsteak tomatoes would be great too!
• Avocado: It adds creaminess to the dish. Use avocado that’s not too soft so it can withstand a gentle stirring.
• Cilantro: It adds freshness. If you are not a fan, use fresh parsley.
• Jalapeno: For a heat kick. If you love spicy food, keep more seeds. For less spice, de-seed it before mincing.
• Salt and pepper.

How to Make Shrimp Ceviche

Here is how to make shrimp ceviche recipe with raw shrimp in step-by-step in photos. You can find full recipe card below.

• Place 1 pound of shrimp in a large bowl and cover with warm tap water. Let shrimp thaw for 10 minutes.
• Drain and give shrimps a gentle squeeze.
• Cut small shrimp in half lengthwise and large shrimp into 4 long stripes.
• Then dice the shrimp. You want small pieces of shrimp with each bite.

• Pour fresh lime juice over diced shrimp in a bowl and stir.
• Refrigerate shrimp mixture in acidic marinade for 1.5-2 hours or until pink and opaque.
• Your shrimp is now “cooked” and ready to be combined with other ingredients to make homemade ceviche.
• Add red onion, tomato, cilantro, avocado and jalapeno. Stir gently and enjoy!

How to Juice Limes Properly

OK, friends. You can use a shortcut with cooked shrimp but don’t even think about bottled lime juice. It is not the same taste plus a ton of preservatives. Yikes!

You need 3/4 cup fresh lime juice. That’s about 6-8 large limes depending how fresh, juicy and big your limes are.

• Roll limes on a cutting board pressing with your hand. Helps to release juice from the flesh.
• Cut limes in halves.
• Squeeze juice using this squeezer. Limes are not lemons. I find lemon rimmer doesn’t work as well.
• You should end up with 3/4 cup lime juice. Discard the skins.

Variations

The beauty of any ceviche recipe is that you can make it your own by adding seafood, vegetables and even fruit up to your tastes. Of course, it would not be an authentic ceviche but I am sure it will taste good either way.

• Other seafood: Replace some of the shrimp with small pieces of firm white fish, scallops, crab or octopus.
• Lemon juice: Use half fresh lemon juice and half fresh lime juice for more refreshing flavor.
• Add fresh vegetables or fruit: Like diced cucumber, red bell pepper, green onion, serrano chile pepper, mango or pineapple.
• Make Mexican shrimp ceviche: By adding traditional Mexican spice, Tajin.
• Clamato: Add a bit of clamato to taste to cooked ceviche.

Is It Safe to Eat Ceviche?

Citrus juice is an acid and an agent of denaturation. It breaks down proteins in shrimp making it opaque in color and of firm texture. This method to cook shrimp for ceviche has been used for centuries.

However, from my research experts do not always agree and I recommend to consume it at your own risk. If you are not convinced, just use cooked shrimp or quickly poach the shrimp.

How Long Does It Last?

While I think it’s best to consume ceviche the same day and it never lasts longer than 24 hours in our house, homemade shrimp ceviche will keep fresh in airtight container in the refrigerator for up to 2 days.

I recommend to use glass container for storage as it is non-reactive with the acidic lime juice.

What to Serve It With?

After you stir cooked shrimp and vegetables together, let shrimp ceviche marinate for 15 minutes. There are several salads that taste so much better with a bit of marinating time like this healthy shrimp salad, Kani salad and more!

I adjust salt and pepper to taste after taste testing the ceviche with a chip. You have to take into consideration that all tortilla chips have different levels of sodium.

• With tortilla chips. Our favorite are organic Kirkland tortilla chips. They are lower in sodium and seem to be not as oily. Set out for your guests or family as a dip.
• Spread on a tostada. You can even make your own healthy tostada shells at home that can be used with any Mexican dish. So much better than store bought. Essentially tostada is a giant tortilla chip.
• In tacos. If you are making fish tacos recipe or any veggie tacos, top with ceviche. Or just make shrimp ceviche tacos!

FAQs

More Shrimp Recipes to Try

• Healthy shrimp salad
• Shrimp stir fry
• Air fryer shrimp
• Shrimp spaghetti
• Bang bang shrimp tacos
• Shrimp egg roll in a bowl

You might also want to peruse through all of my shrimp recipes and Mexican inspired dishes!

Print

Best Ever Shrimp Ceviche Recipe

Best ever Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada or add to tacos.

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Marinating Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 110kcal

Author Olena Osipov

Equipment

• Lemon squeezer

Ingredients

• 1 lb raw or cooked shrimp peeled, deveined & tails off
• 3/4 cup fresh lime juice 6 large limes
• 1 large tomato diced
• 1 large avocado diced
• 1/2 cup red onion minced
• 1/2 cup cilantro minced
• 1 jalapeno seeded & diced
• Salt and pepper to taste (I added about 1/2 tsp salt)

US Customary – Metric

Instructions

• If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
• In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
• Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
• Marinate cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will "cook" the shrimp.
• While shrimp is marinating, dice tomato, avocado, red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend to dice avocado right before combining shrimp with veggies to avoid brown avocado.
• Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
• Serve cold with chips, on a tostada and even in tacos.

Video

Notes

• Store: Refrigerate covered for up to 2 days. Do not freeze.

Nutrition

Calories: 110kcal | Carbohydrates: 6g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 444mg | Fiber: 2g | Sugar: 1g

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