These Greek Chicken Bowls are fresh and colorful, loaded with Mediterranean flavors, finished with tzatziki sauce and pita bread, and ready in 30 minutes!

These delicious Greek chicken bowls are a healthy dinner we could enjoy over and over. Start with brown rice, then top with Greek chicken, homemade tzatziki sauce, and classic Greek salad fixings. I also added sliced pita bread to bulk it up.

I had it ready in just 30 minutes to keep it a quick weeknight meal, but if you have the time, letting the chicken marinate longer adds even more flavor!

Why You’ll Love This Recipe

• Healthy and balanced: Packed with fresh veggies, whole grains, and 41 grams of protein.
• Make it your own: Switch up the base, load up on more veggies, or change the protein.
• Perfect for meal prep: Have stress-free lunches or dinners ready for a few days.
• Never get bored: Building your own bowl is half the fun, and I’ve yet to meet anyone who tires of Mediterranean flavors!

Ingredients for Greek Chicken Bowls

This recipe is divided into two sets of ingredients. All simple ingredients, and you’ll probably have most on hand!

For the Greek Chicken:

• Chicken breasts: I love using boneless skinless chicken breasts because they soak up the marinade so well and cook quickly when cut in half lengthwise. You can also swap in chicken thighs.
• Olive oil: A good quality extra virgin olive oil is the best choice for both flavor and authenticity.
• Lemon: The juice from half a small lemon works wonders to tenderize the meat quickly so you don’t need a long marinade.
• Garlic: Fresh garlic cloves are best.
• Seasonings: Dried oregano, salt, and pepper.

For the Bowls:

• Tzatziki: I used homemade tzatziki sauce which is easy to make, tastes better than store-bought, and uses ingredients you already have. You’ll need Greek yogurt, cucumber, olive oil, lemon, garlic, salt, pepper, and fresh dill.
• Brown rice: You’ll need 2 cups of cooked brown rice for this recipe, which makes enough for 4 bowls.
• Tomatoes: Halved cherry tomatoes are commonly used in Greek bowls and salads. Grape tomatoes also work.
• Cucumber: I use sliced English cucumber because it doesn’t need to be peeled. If using garden cucumbers or ones from the farmer’s market, I recommend to peel them first.
• Kalamata olives: Grab pitted Kalamata olives to save yourself some time.
• Red onion: Adds a mild, slightly sweet flavor and vibrant color.
• Feta cheese: Choose feta cheese in a block and crumble it yourself. Pre-crumbled feta often has anti-caking agents that can affect the texture and flavor.
• Pita bread: Sliced pita bread is great for bulking up the bowls, but you can easily skip it if you’re keeping your bowl gluten free or want to keep it lower in carbs.
• Lemon: I add a lemon wedge to each bowl so everyone can enjoy an extra burst of fresh lemon juice if they want.

How to Make Greek Chicken Bowls

This recipe is a bit unique since it takes 20 minutes to prep and just 10 minutes to cook. But still, it’s a 30 minute meal!

• Marinate the chicken: In a bowl, mix olive oil, lemon juice, oregano, garlic, salt, and pepper. Add the chicken, toss to coat, cover, and refrigerate.
• Make tzatziki sauce: Wrap the grated cucumber in a cheesecloth or linen kitchen towel, squeeze out the excess water, then mix it with the rest of the sauce ingredients in a bowl. Stir, cover, and refrigerate.
• Cook the Greek chicken: Heat a large skillet with oil and cook chicken for 5 minutes on each side, or until it reaches 165 F. Let it rest for 10 minutes, then cut into bite-sized pieces.
• Assemble the bowls: In each bowl, add rice, chicken, cucumbers, tomatoes, olives, and red onion. Top with feta, tzatziki, pita, and a lemon wedge. Feel free to add anything else you like and enjoy!

Variations

• Vegetables: Add a variety of raw veggies like bell peppers, radishes, shredded carrots, or a handful of spinach or arugula.
• Swap the protein: Switch it up with grilled salmon, shrimp, lamb or beef. Or go for tofu, chickpeas, or falafel if you’re in the mood for a veggie option.
• Base options: Use quinoa, cauliflower rice, or couscous for a different texture. Try using mixed greens or spinach for a lighter option. You could also go with roasted sweet potatoes for a sweeter base.
• Hummus: Top with a dollop of your favorite hummus for a creamy, protein-packed boost. You can go with classic, roasted red pepper, or switch things up with my sweet potato hummus or garlic hummus.
• Fresh herbs: Parsley, dill, or mint are popular for brightening up the flavors.

How to Make Ahead

Getting everything ready ahead of time makes sure you’re good to go when it’s time to eat.

• Greek chicken: Marinate the chicken up to 24 hours ahead or cook it and refrigerate for up to 3 days.
• Tzatziki: Make the tzatziki sauce 7-10 days ahead and store it in an airtight container in the fridge.
• Veggies: Chop veggies and refrigerate them separately.
• Rice: Cook it as you normally would and let it cool before storing in an airtight container in the fridge for up to 5 days. You can enjoy the rice either warm or cold.
• Lunch prep: Follow the recipe, then throw everything into meal prep containers and refrigerate for up to 2 days. Keep the tzatziki and pita in separate containers and add them just before serving.

More Greek Recipes You’ll Love

• Greek chicken kabobs
• Greek salad

More Bowl Recipes to Try

• Greek turkey burgers
• Chicken quinoa bowl
• Korean ground beef and rice bowls
• Instant Pot ground turkey quinoa bowls

Print

Greek Chicken Bowls

These Greek Chicken Bowls are loaded with Mediterranean flavors, finished with tzatziki sauce and pita bread, and ready in 30 minutes!

Course Dinner

Cuisine Greek

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 10 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 611kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

For the Chicken:

• 2 large boneless skinless chicken breasts sliced in half lengthwise (1 pound)
• 1 tablespoon olive oil extra virgin
• 1/2 small lemon juiced (1 tablespoon)
• 1 small garlic clove grated
• 1 teaspoon oregano dried
• 1/4 teaspoon salt
• 1/4 teaspoon ground black pepper

For the Tzatziki:

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

For the Bowls:

• 2 cups brown rice cooked
• 2 cups grape or cherry tomatoes halved
• 1/2 long English cucumber chopped
• 1/2 cup Kalamata olives
• 1/4 cup red onion thinly sliced
• 1/2 cup feta cheese crumbled
• 4 pitas cut into wedges
• 1/2 small lemon cut into wedges

US Customary – Metric

Instructions

• Prep: Cook rice and chop vegetables and pita for serving. Set aside.
• Marinate the chicken: In a medium bowl, add olive oil, lemon juice, oregano, garlic, salt and pepper. Whisk with a fork. Add chicken, toss to coat evenly, cover and refrigerate until ready to cook. The longer you marinate, the deeper the flavor.
• Make tzatziki sauce: Place grated cucumber in the center of a cheesecloth or linen kitchen towel, twist into a ball and squeeze very well until dry. In a medium bowl, add squeezed cucumber, Greek yogurt, lemon juice, olive oil, dill, garlic, salt and pepper. Stir well, cover and refrigerate.
• Cook the Greek chicken: Preheat large non-stick skillet on medium heat and add 1 tablespoon of oil. Add chicken, cook for 5 minutes per side or until thermometer inserted in the center registers 165F. Transfer to a cutting board, let rest covered for 10 minutes and cut into bite-sized pieces.
• Assemble the Bowls: To serve, in each bowl place cooked rice, chicken, cucumbers, tomatoes, olives and red onion. Sprinkle with feta cheese and add generous dollop of tzatziki, pita bread and a lemon wedge. You can add whatever else you like. Enjoy!

Notes

You will have at least half of tzatziki sauce leftover. Only 1 cup of sauce is included in nutrition calculations. Refrigerate the rest in airtight container for up to 7-10 days.

Nutrition

Serving: 1 bowl | Calories: 611kcal | Carbohydrates: 65g | Protein: 41g | Fat: 20g | Saturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 92mg | Sodium: 733mg | Fiber: 5g | Sugar: 5g

The post Greek Chicken Bowls appeared first on iFoodReal.com.

This Whipped Feta Dip with juicy pan seared garlicky tomatoes is creamy, fluffy and ready in just 15 minutes. Serve with crusty bread or vegetables for dipping, slather on sandwich and toast!

This whipped feta dip is like a mash-up of two of my favorite feta recipes. It’s got the creamy base of my whipped feta board and sauteed tomatoes with garlic and olive oil topping from the baked feta dip.

Such a winning combo once you dip into it with a slice of crusty bread like focaccia, baguette or try even toasted cottage cheese bread to make this healthy appetizer even healthier!

If you’re looking for more viral feta recipes, try this baked feta chicken and spinach feta brownies. But for now, let’s talk about this creamy, garlicky goodness!

Why You’ll Love This Recipe

• Simple ingredients: Made with kitchen staples like feta, yogurt, garlic, and olive oil.
• Better base: Instead of cream cheese or sour cream, I use Greek yogurt that’s lighter and higher in protein.
• More protein: Each serving, which is about 1/10th of the recipe, contains 5 grams of protein.
• Easy crowd pleaser: A 15 minute dip everyone will be scooping up because everyone loves everything creamy!

Ingredients for Whipped Feta Dip

You only need 4 ingredients for the dip, and 5 for the tomato topping.

• Feta cheese: Pick up an 8 ounce block of good quality feta in brine. Goat, sheep, or cow’s milk feta all work perfectly for this dip.
• Greek yogurt: I recommend to use 5-10% fat plain Greek yogurt, and the brand you know is thick. I used Olympic 2% Greek yogurt and my dip was a bit runny but not a big deal.
• Lemon: We only use the zest for a bright, fresh flavor.
• Olive oil: Extra virgin olive oil boosts the flavor and gives the dip a silky, rich finish.
• Tomato topping: Halved grape tomatoes, fresh garlic cloves, extra virgin olive oil, dried basil, salt, and pepper.
• Bread: I made toasted focaccia in olive oil in a skillet and it was perfect for dipping.

How to Make Whipped Feta Dip

Here’s a quick, photo guided overview of how to make this tasty dip.

• Saute the tomatoes: Heat a large skillet over medium and add 3 tablespoons of olive oil and the tomatoes. Cover it up and cook for about 5-7 minutes, shaking the pan a couple of times.
• Season the tomatoes: Stir in the garlic, basil, salt, and pepper. Let it simmer for a couple of minutes, then turn off the heat, add the remaining olive oil, stir, and set aside.
• Make the dip: In a food processor, blend feta, yogurt and lemon zest until combined, scraping the sides as you go. Slowly add olive oil while blending until the texture is creamy and whipped.
• Add the topping: Transfer the whipped feta to a dish and smooth it out with the back of a spoon. If it’s thick, make some little indentations, if it’s on the thinner side, just leave as is. Top it with the cooked tomatoes and drizzle the oil from the skillet on top.

Serving Ideas

This appetizer is best served fresh! It pairs perfectly with a variety of options, so you’ve got the perfect dip for any occasion! But since it’s pretty salty, I like to keep my pairings simple and mild.

Here’s a few ideas of what to dip in whipped feta dip:

• Crusty bread: Toasted focaccia, crostini, or toasted baguette slices.
• Crunchy snacks: Pita chips, pretzel chips, and crackers.
• Soft bread: Cottage cheese bread, Greek yogurt bread, pita bread or any flatbreads you like cut into pieces.
• Fresh veggies: We like cucumber and zucchini slices, carrot and celery sticks, and red peppers.
• Fruit: Apple or pear slices for a sweet and savory combo.

This dip will definitely wow your guests, and you can serve a charcuterie board along with it for a special touch.

How to Store

Store: Keep your leftovers in an airtight container and in the fridge for up to 5 days. You’ll need to give it a quick stir before serving again.

Reheat: I recommend quickly reheating it in the microwave to warm it up, then giving it a stir. It won’t be quite as fresh, but still very good.

Freeze: Do not freeze. Although I imagine thawed whipped feta will mix so well with freshly cooked pasta or potatoes while it’s hot.

FAQs

More Dip Recipes to Try

• Burrata dip
• Tzatziki
• Cranberry jalapeno cream cheese dip
• Hummus
• Olive oil bread dip

Print

Whipped Feta Dip

Whipped Feta Dip with seared garlicky tomatoes is creamy, fluffy and ready in 15 minutes. Serve with bread or vegetables, slather on sandwich, or dollop into soups.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 10 servings

Calories 138kcal

Author Olena Osipov

Equipment

• Food processor
• Ceramic skillet

Ingredients

For the Tomato Topping:

• 2 cups grape tomatoes cut in halves
• 3 large garlic cloves minced
• 1/2 teaspoon basil dried
• 4 tablespoons olive oil extra virgin, divided
• Salt and pepper to taste

For the Whipped Feta:

• 8 ounces block feta cheese drained
• 3/4 cup plain Greek yogurt at least 4% fat
• 1 small lemon zest of
• 1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

• To make the topping: Preheat large skillet on medium heat and add 3 tablespoons of olive oil and tomatoes. Cover and cook until juicy, about 5-7 minutes, shaking the skillet a few times.
• Add garlic, dried basil, salt and pepper. Stir and let simmer for 2 minutes, stirring once more. Turn off heat, add 1 tablespoon of olive oil and stir. Set aside.
• To make whipped feta: In a food processor, add feta cheese, yogurt and lemon zest. Process until combined, pausing and scraping the walls. Then add olive oil slowly while running the food processor and process until feta is whipped and has a creamy texture.
• Transfer into a serving dish and level with a back of a spoon. Thickness will depend on the brand of feta and yogurt you use. If it's thick, make indentations with a back of a spoon. If it's thinner, leave it as is.
• Top evenly with previously cooked tomatoes, making sure to scrape all of the oil from the skillet.
• Serve whipped feta dip with toasted slices of baguette, pita bread, pretzel chips, crostini or veggies like cucumber and zucchini slices, carrot and celery sticks.

Notes

Store: Refrigerate leftovers in an airtight container for up to 5 days. Give it a stir before serving next time. You can also quickly warm it up in a microwave. Do not freeze.

Thickness of whipped feta: How thick it will turn out depends on the brand of feta and Greek yogurt you use. Also the fat % of Greek yogurt. ironically, the lower fat %, the thicker it is but less flavorful. To thicken it more, place in the fridge for 2-3 hours, if you have time.

Nutrition

Calories: 138kcal | Carbohydrates: 3g | Protein: 5g | Fat: 12g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 21mg | Sodium: 266mg | Fiber: 0.4g | Sugar: 1g

The post Whipped Feta Dip appeared first on iFoodReal.com.

Healthy White Chicken Chili recipe is a 30 minute meal with the option of making it 3 different ways. Whether made on the stovetop, in the Instant Pot or a slow cooker, this healthy chicken chili is easy and extremely popular for a reason! Serve with tortilla chips or almond flour cornbread, avocado slices, and your favorite cheese!

A true crowd pleaser just like this buffalo chicken chili, chili with ground chicken and this ground turkey chili recipe.

Soup and stew, no matter where you’re from, will always be comfort food, especially when there’s a chill in the air. I did not grow up in Ukraine eating any kind of chili, especially white chicken chili.

We warmed up every single day with bowls of borscht and healthy chicken noodle soup.

So, chili, in general, is something I’ve learned to love over the years and healthy white chicken chili is a welcome change to the traditional beef chili that I was first introduced to.

Both are hearty, wholesome, and delicious healthy chili recipes, but the creamy, slightly salty, flavorful white chicken chili is a nice way to switch it up!

Why You’ll Love This Recipe

• Lighter meal: This version of a very popular dish is healthier as it doesn’t require any cream cheese or heavy cream. Instead, I use plain Greek yogurt which is high in protein and still gives it that creamy velvety texture.
• Delicious: Made with tender beans, juicy kernels of corn, shredded chicken, green chilies, and a tasty broth infused with tons of delicious flavor and texture. The slightly mashed cooked beans also give it the body and heartiness. It doesn’t skimp on flavor and rivals any gourmet restaurant soup recipe!
• Family friendly recipe: It’s not too spicy, so the kids will have no problem polishing off their bowls.
• Quick to make: The entire recipe comes together in as little as 30 minutes, depending on your cooking method (white chicken chili in crockpot will slow cook longer).
• Easy to make 3 different ways: In the crockpot, on the stovetop or in the Instant Pot. You decide!
• Perfect for meal prep: Leftovers can be kept in the fridge or frozen, so make a big batch and meal prep lunches for the week!

Ingredients for Healthy White Chicken Chili

To make this healthy white chicken chili, you will need just a few simple ingredients.

• Chicken: Boneless skinless chicken breasts come with a lot of meat and are easy to shred once cooked and start falling apart.
• Beans and corn: When cooked, great Northern beans or cannellini beans, are buttery and just melt in your mouth. They add to the creaminess and the juicy corn gives it added texture with a bit of sweetness from the juice. Use frozen corn, quickly cook corn on the cob in Instant Pot or use leftover crock pot corn on the cob.
• Aromatics: Onion and garlic are needed to impart flavor into the entire dish.
• Diced green chilies: A can of this will add not only a bit of heat but flavor too!
• Chicken broth: Look for low sodium broth, if you can. If you’ve got some homemade chicken broth or Instant Pot chicken broth, by all means, use that!
• Herbs and spices: Ground cumin, dried oregano, chili powder, cayenne pepper, salt, and pepper to taste. You can adjust any of these to your preferences. Fresh cilantro is perfect to add some vibrant herbaceous notes or skip all together.
• Yogurt: Plain Greek yogurt adds the thick and rich body that the base of the white bean chicken chili needs without the heaviness of processed cream cheese and heavy cream. Be sure to use yogurt with at least 2% fat.
• Fresh lime juice: The acid from the lime juice is exactly what this chili needs to cut through the creaminess.
• Oil: I use avocado oil because of its heat tolerance and health benefits. Olive oil will work just as well.
• For serving: Tortilla chips, avocado, yogurt, fresh limes.

How to Make White Chicken Chili on the Stove

Here is a quick overview how to make healthy white chicken chili on the stove. Crockpot and Instant Pot versions are down below. Also there is detailed recipe card with all 3 cooking options at the end of this post.

1. Saute veggies with spices: Saute onion and garlic for a few minutes. Then add spices for 30 seconds to allow them to release their flavors. You want to stir at this point constantly to prevent burning.
2. Mash the beans: Mash about 1 cup of white beans with a fork and a bit of water, if necessary. Beans starch will thicken the chili as it cooks. I find mashing beans before rather than after cooking much easier. Especially, because there is no blender to wash.
3. Cook the chili: Then add chicken, broth, green chilies, corn and simmer for 20 minutes. The tight lid on a heavy bottom pot or even better option Dutch oven cooks chili fast.
4. Shred the chicken: You can do it inside the pot with two forks. I like to use meat claws (also great for chicken salad), so I remove chicken and place it on the cutting board and then shred.

• Combine with seasonings: Return chicken to the pot along with lime juice, cilantro, and yogurt. Make sure the stove is off, so the yogurt doesn’t curdle. Your white chicken chili recipe is ready!

Make It in the Crock Pot

The difference between stovetop and crockpot white bean chicken chili is that you have to saute onion, garlic, and spices in the skillet and then transfer them to the slow cooker. And add only 1 cup broth.

1. Cook veggies in a skillet: Saute onion, garlic, and spices in the skillet. Transfer to a large slow cooker.
2. Combine in the slow cooker: Mash 1 cup of beans and add to the slow cooker along with other whole beans, only 1 cup of broth, chicken, and corn.
3. Cook: Cover and cook on Low heat for 6 hours or on High heat for 3 hours.
4. Shred meat and season: Shred chicken and return it to the crockpot along with cilantro, lime juice, and yogurt.

Make It in the Instant Pot

If you know me, you know I am obsessed with Instant Pot recipes. It just makes healthy dinner a reality and so much easier.

I do have an official Instant Pot white chicken chili recipe. However, here is a quick run down:

1. No need to saute: You don’t have to saute the veggies or spices. Food cooked under pressure comes out more flavorful.
2. Add and cook: Just throw everything in the Instant Pot in the order listed in the recipe (please note only 1 cup of broth). Pressure Cook on High pressure for 20 minutes.
3. Quick release, shred, and season: Quick Release the pressure. Shredding the chicken can be done right in the pot because it’s stainless steel. Add cilantro, lime juice, and yogurt.

Variations

• Cream cheese: If cream cheese is what you have on hand and you don’t mind using it, make classic white chicken chili with cream cheese instead of Greek yogurt or in addition to it.
• Using chicken thighs: Instead of chicken breasts, use the same weight of boneless skinless chicken thighs. No changes to the recipe are necessary.
• Leftover cooked chicken: Use leftover store-bought rotisserie chicken or from another recipe. I use Instant Pot shredded chicken breast, Instant Pot chicken breast or even Instant Pot frozen chicken frequently. Add it in the beginning just like when you would add raw chicken. Super flavorful and even easier!
• Using fresh corn on the cob: Scrape off the kernels if you’ve got an abundance of corn from the market or garden.
• No heat: If you want to keep peppers in your soup but none of the kick, swap for sauteed diced bell peppers. Green for savory and red for a sweeter flavor.
• Other spices: Ground coriander is a nice addition to increasing the flavor profile.

Toppings Ideas

When it comes to chili toppings, it is all about personal taste, heat preference and availability. This healthy white chicken chili is mouthwatering and delicious all on its own but that doesn’t mean you can’t load it up with your favorite toppings:

• Cilantro: Never too much but I know some people find it soapy. You can also omit it!
• Yogurt: Or sour cream which is creamier.
• Tortilla chips. Crunchy, crispy, and slightly salty are great for dipping!
• Avocado: If you have a ripe one, dice it or slice it and serve on top.
• Heat: If you can handle the heat, fresh sliced jalapeno with seeds is amazing addition.
• Cheese: Top with shredded cheese for additional cheesiness. Cheddar, Monterrey Jack, and even Parmesan would work. Or crumbled Cotija cheese is a classic!

What to Serve Healthy White Chicken Chili with?

• Serve chili traditionally with some healthy cornbread or healthy cornbread muffins for extra carbs and fiber.
• Make a classic soup and salad combo with simple butter lettuce salad or lettuce salad recipe.
• If you are feeding hungry boys like I am, try a classic soup and sandwich pairing with grilled cheese.
• Have fiesta night with guacamole and pico de gallo!

How to Store and Reheat

Store: This white chicken chili recipe serves 6 people. It was enough for our family of 4 for dinner and then Alex and I finished it for lunch, so you may not have any leftovers for long. But if you do, refrigerate them in an airtight container for up to 5 days.

Freeze: If you’re serving only 1 or 2 people, make the entire batch of chili and freeze any leftovers. Because there is not much dairy, chili will thaw just fine. Freeze in an airtight container for up to 3 months. You can also make this recipe as a freezer meal, following my freezer meals instructions.

Reheat: Thaw in the fridge overnight and then reheat on low heat on the stove, in the slow cooker, or steam in the Instant Pot for 5 minutes. The nice thing about a pressure cooker is that you can thaw chili from frozen.

FAQs

More Healthy Recipes to Try

• Creamy chicken enchilada soup
• Instant Pot turkey chili
• Instant Pot white chicken lasagna soup
• Healthy mac and cheese

Print

Healthy White Chicken Chili

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

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 345kcal

Author Olena Osipov

Equipment

• Dutch oven
• Glass bowls
• Measuring tools

Ingredients

• 1.5 pounds boneless skinless chicken breasts 3 medium-large
• 1 small onion diced
• 2 large garlic cloves minced
• 1 tablespoon oil I use avocado oil
• 3 cups chicken broth low sodium
• 2 x 15 ounces cans great Northern beans or cannellini beans drained and rinsed
• 2 cups corn
• 4 ounces can diced green chilies
• 1 teaspoon cumin ground
• 1/2 teaspoon oregano
• 1/2 teaspoon chili powder
• 1/8 teaspoon cayenne pepper
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 small bunch cilantro finely chopped
• 1/2 cup plain or Greek yogurt fat 2%+
• 1 lime juice of
• Tortilla chips, avocado, more yogurt, limes for serving

US Customary – Metric

Instructions

Stovetop Healthy White Chicken Chili

• Preheat large dutch oven or heavy bottom pot on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly.
• In a small bowl, add about 1 cup of beans and mash with a fork. It helps to thicken the chili.
• Transfer to the pot along with chicken broth, remaining whole beans, corn, green chilies and chicken breasts. Cover, bring to a boil, reduce heat to low-medium and simmer for 20 minutes.
• Turn off the heat. Remove chicken and shred with 2 forks or meat claws. Return chicken to the pot along with lime juice, cilantro and yogurt.
• Stir and serve warm with your favorite toppings like tortilla chips, cheese, more cilantro and lime.

Slow Cooker Healthy White Chicken Chili

• Preheat large ceramic non-stick skillet on medium-high heat and swirl oil to coat. Add garlic and onion, sauté for 3 minutes, stirring occasionally. Add cumin, oregano, chili powder, cayenne pepper, salt and pepper and cook for 30 seconds, stirring constantly. Transfer to a large slow cooker.
• In a small bowl, add about 1 cup of beans and mash with a fork. Transfer to the slow cooker along with only 1 cup broth, remaining whole beans, corn, green chilies and chicken breasts. Cover and cook on Low for 6 hours or on High for 3 hours.
• After follow the steps like in the stovetop version above.

Instant Pot Healthy White Chicken Chili

• In a small bowl, add about 1 cup of beans and mash with a fork.
• To 6 or 8 quart Instant Pot, add ingredients in the following order: garlic, onion, corn, whole and mashed beans, chicken breasts, green chiles, cumin, oregano, chili powder, cayenne pepper, salt, pepper and only 1 cup broth. Do not stir.
• Close the lid, set pressure vent to Sealing and Pressure Cook on High or Manual for 20 minutes. Release pressure using Quick Release method by turning pressure valve to Venting position immediately after cooking.
• Open the lid, remove chicken and shred with 2 forks or meat claws. After follow the steps like in the stovetop version above.

Video

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Diced green chilies substitute: Canned diced green chilies are usually not spicy. You can skip diced green chilies all together and use more cumin and maybe coriander would be nice too. Or add sauteed bell pepper.
• Rotisserie chicken: Yes, you can use shredded rotisserie chicken. Add it in the beginning just like when you would add raw chicken – more flavor.
• Cream cheese: Add 2-3 ounces with yogurt or in place of it, if you wish. I do add it to my Instant Pot white chicken chili.

Nutrition

Serving: 1.5cups | Calories: 345kcal | Carbohydrates: 40g | Protein: 22g | Fat: 12g | Saturated Fat: 3g | Cholesterol: 42mg | Sodium: 664mg | Fiber: 10g | Sugar: 5g

The post Healthy White Chicken Chili appeared first on iFoodReal.com.

This Healthy Tuscan Chicken Pasta recipe is creamy one pot meal packed with sun-dried tomatoes, Parmesan cheese and spinach! Plus, this healthy chicken pasta recipe can be made gluten-free and is ready in 30ish minutes!

It’s just one option on my weekly rotation along with marry me chicken pasta, chicken pasta primavera and creamy chicken spinach pasta.

Would you believe me if I said you could make a restaurant-quality healthy Tuscan chicken pasta recipe at home using one pot and in 30ish minutes?! Because that’s what I’m sharing with you today!

Unfortunately, while the Tuscan pasta at Olive Garden and White Spot might taste delicious, they don’t exactly fit a definition of a healthy dinner! Luckily, after spending some time in my kitchen, this pasta dish was born and it came out wonderfully creamy without the extra calories.

By cooking it all in one pot, it’s a no-fuss dinner, the sauce soaks up all the flavor from the chicken and herbs, and the chicken becomes wonderfully tender and juicy.

Why You’ll Love This Recipe

• Lighter: We use whole milk and just enough super flavorful Parmesan cheese for an injection of flavor without making this dish heavy. The result is a midweek meal that the entire family will go for seconds!
• Made in one pot: Chicken, vegetables, pasta and sauce cook in same pot for less dishes to clean.
• Quick to make: Ready in 30ish minutes for a quick, low-effort weeknight dinner.
• Perfect year round: With a combination of spinach, bell pepper and sun-dried tomatoes, you can enjoy this healthy chicken pasta recipe year-round with delicious results!

Ingredients for Healthy Tuscan Chicken Pasta

• Chicken: I like to use boneless skinless chicken breasts but thighs will work as well.
• Pasta: Use any short pasta that can hold the sauce like penne, fusilli or bow ties. Use gluten-free option, if preferred, and adjust the cooking time accordingly. Whole wheat or whole foods pasta is more nutritious than white pasta but truly you can use any.
• Spinach: I always have fresh baby in my fridge. Frozen spinach can be used but thaw it first, then drain to remove excess water.
• Sun-dried tomatoes: If using packed in oil, make sure to drain well. For dried tomatoes, place them in a small bowl, cover with boiling water and let sit for 10 minutes. Drain and slice.
• Bell pepper: Any color sweet bell pepper.
• Milk: I recommend using whole milk for the creamiest results, but 2% milk will also work. I don’t recommend skimmed or 1% milk as the sauce will taste flat.
• Broth: Use low sodium vegetable broth, chicken broth or Instant Pot chicken broth.
• Cornstarch: Is needed to thicken the sauce. Arrowroot powder or tapioca is OK as well.
• Garlic: Adjust the amount to personal preference. You can use 1-2 teaspoons of garlic powder, if you don’t have fresh one.
• Parmesan cheese: Or another sharp cheese like mature white cheddar or Pecorino Romano. Buy a hunk of Parmesan and grate it yourself. Store-bought grated cheese is not mature and thus not flavorful. Also avoid the green and red shaker please!
• Oil: Any neutral cooking oil like olive oil or avocado oil works.
• Spices: I used a combination of Italian seasoning, salt, and pepper. Instead of Italian seasoning, you can use the individual dried herbs like basil, oregano, rosemary, thyme, and marjoram. Or even just 2-3 of them.

How to Make Healthy Tuscan Chicken Pasta

I like to use my 6 quart Lodge Dutch oven for one pot meals. But you can also use large heavy bottom stainless steel pot with a tight fitting lid.

• Sear the chicken breasts: First, preheat your pot on medium heat with a little oil. Then add chicken breasts, sprinkle with a bit of salt and pepper and sear for 3-4 minutes per side. They don’t have to be cooked through.
• Cook the pasta: Add the pasta, broth, bell pepper, Italian seasoning, remaining salt and pepper and stir. Bring to a boil, reduce to a simmer, cover and cook for 10 minutes.
• Remove the chicken: Place cooked chicken breasts on a cutting board. You will roughly chop them into pieces while pasta is resting.
• Prepare the creamy sauce: Mix milk and cornstarch and pour it over pasta. Stir, bringing the mixture to a boil, and then simmer for a minute or so until sauce has thickened.
• Let it rest: Add sun-dried tomatoes, Parmesan cheese, spinach and garlic. Stir gently, cover and let it all sit to develop flavors while you are slicing the chicken.
• Finish the dish: Add back cooked chicken. Stir and serve right away!

Variations

• Heavy cream: For creamier Tuscan chicken pasta, you could swap out 1/4 cup of the milk for heavy cream.
• Cream cheese: Alternatively, instead of heavy cream, add a little cream cheese to the sauce for additional creaminess.
• Other vegetables: You can add these or substitute the spinach for asparagus, zucchini, or broccolini. Mushrooms would also work well in this recipe.
• Leftover cooked chicken: Skip searing the breasts, and add 2-3 cups of cubed or shredded chicken at the end. You can leftover chicken like rotisserie chicken or slow cooked chicken.
• Another protein: This creamy Tuscan pasta works well with shrimp or salmon too! Adjust the cooking process accordingly, seafood needs a sear for 3-4 minutes.
• Olives: I recommend 1/3 cup of pitted and sliced black or Kalamata olives.
• Legumes: You can boost this dish with additional fiber and protein with the addition of chickpeas, butter beans, or white beans. Legumes also work well in turning this recipe vegetarian (use vegetable broth too).

Serving Recommendations

Thanks to the hearty addition of chicken breast, you can enjoy this healthy chicken pasta recipe alone or with a simple side. I recommend garlic bread, focaccia, no yeast dinner rolls, a leafy green salad or spinach salad.

You can also serve it alongside some crusty bread like Greek yogurt bread or cottage cheese bread with a simple olive oil bread dip.

How to Store and Reheat

Store: This pasta dish tastes best fresh, while the spinach isn’t too wilted and it’s most saucy before the pasta absorbs it. I recommend eating as much as possible immediately.

Store leftovers in an airtight container in the fridge for up to a day. Don’t freeze!

Reheat: Add an extra splash of milk and reheat on the stovetop until warmed through.

FAQs

More Healthy Pasta Dishes

• Healthy pesto pasta
• Healthy chicken alfredo
• Zucchini ricotta pasta
• Chicken lemon pasta
• One pot lemon chicken orzo
• One pot Pad Thai

You might also like this list of healthy pasta recipes!

Print

Healthy Tuscan Chicken Pasta

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

Course Dinner

Cuisine Italian

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 549kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 pound boneless skinless chicken breasts or thighs
• 3 cups vegetable or chicken broth low sodium
• 3 cups short pasta like penne , fusilli or bow ties
• 1 large red bell pepper diced
• 1 tablespoon oil for frying
• 1 teaspoon Italian seasoning
• 1/2 cup sun dried tomatoes chopped
• 2 cups spinach
• 2 cups whole milk
• 1 tablespoon cornstarch
• 1/2 cup Parmesan cheese grated
• 1 large garlic clove grated
• 1/2 teaspoon salt divided
• 1/2 teaspoon ground black pepper

US Customary – Metric

Instructions

• Preheat large Dutch oven or heavy bottom pot on medium heat and swirl oil to coat. Add chicken and sprinkle with 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Sear for 3-4 minutes per side.
• Add broth, pasta, bell pepper, Italian seasoning and remaining 1/4 teaspoon salt and 1/4 teaspoon ground black pepper. Gently stir, cover and bring to a boil.
• Reduce heat to medium and cook for 10 minutes, stirring once after 2 minutes to prevent pasta from sticking. Keep in mind gluten free pasta cooks faster than wheat pasta. Pasta should be al dente – not too soft, so it doesn’t become a mush.
• Remove chicken onto a plate or cutting board.
• In a large measuring cup whisk cold milk with cornstarch and pour over pasta. Stir gently, bring to a boil and simmer for a minute until sauce thickens a bit.
• Turn off heat and add sun dried tomatoes, Parmesan cheese, spinach and garlic. Cover for a few minutes to let flavors develop. Meanwhile, slice chicken into thin pieces.
• Add chicken back to the pot, stir gently and serve immediately. Tuscan chicken pasta is one of those dishes that tastes best right after cooking. That's when it's most saucy, spinach is not too wilted and it's just fresh.

Notes

• Store: Refrigerate for up to 1 day and do not freeze. If you are serving later, add a splash of milk and simmer for a few minutes to rehydrate the dish.
• Freeze: Pasta doesn’t freeze well.

Nutrition

Serving: 1.5cups | Calories: 549kcal | Carbohydrates: 81g | Protein: 46g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 93mg | Sodium: 612mg | Fiber: 6g | Sugar: 15g

The post Healthy Tuscan Chicken Pasta appeared first on iFoodReal.com.

This 30 minute Yellow Chicken Curry will be the best curry you have ever tried! Once you taste the juicy pieces of chicken simmered in a robust and flavorful sauce made with coconut milk, yellow curry powder, and other aromatics, you’ll see why!

We love any curry around here, whether it’s green lentil curry, Instant Pot chicken curry or Thai chicken curry.

In my world, everyone can and should make chicken curry at home because it’s too easy not to and so darn delicious!

A dish that can feel so exotic to some is simple everyday comfort food to others, and this yellow chicken curry recipe will convince you that ordering chicken curry takeout is no longer necessary!

My family “inhales” it when served with brown rice, it’s one of healthy dinners that has very little leftovers!

Why You’ll Love This Recipe

• Restaurant quality but better: Home cooking will always win, especially when the authentic flavors of a traditional Indian dish are even better than anything you’d get at a restaurant.
• Easy to make: This chicken recipe comes together in 30 minutes with a few pantry staples.
• So much flavor: Curry powder itself is incredibly aromatic, but so is turmeric, fresh ginger, onion, and garlic. 
• Can be served in different ways: On its own, with rice, naan bread, roti, or even on a bed of spring mix or spaghetti squash noodles.

Ingredients for Yellow Chicken Curry

To make this chicken curry, you will need only a few simple ingredients.

• Chicken: Boneless skinless chicken breasts or chicken thighs, cut into bite-size pieces are the best. The breast is drier but the rich sauce helps with that. Dark meat is fattier and in itself more flavorful. You can’t go wrong either way.
• Coconut milk: Use coconut milk from a can and not a carton. I used full fat coconut milk but low fat is fine too. Cream accumulation on top during colder months is normal. My favorite brand is Thai Kitchen because it is not gritty.
• Onion, garlic, and ginger: Onions make the curry sweet and flavorful, and the fresh garlic and ginger give it a punch. If you don’t have fresh ginger, use 1 teaspoon dried ginger instead.
• Yellow curry powder: Fresh and quality yellow curry powder is the key. You can use any other color curry powder and add more if you like things spicy because yellow is the mildest! It is such a personal preference and an easy fix.
• Turmeric: Turmeric adds color and flavor (and is so good for you) but you can skip it, if don’t have any.
• Maple syrup: A little bit of sweetness to mellow out the spices. It’s not so much the heat, but more the intensity of it. It’s also a great way to round out the flavors. You can use honey, sugar or agave instead.
• Cornstarch and water: For the cornstarch slurry to thicken the sauce.
• Salt and pepper.

How to Make Yellow Chicken Curry

I make this yellow curry chicken recipe in a 12 inch ceramic non-stick skillet in 30 minutes while the brown rice cooks in the Instant Pot.

• Saute onion, garlic and ginger in a generous amount of oil for about 5 minutes or until veggies are translucent and fragrant.
• Add spices: Then add curry powder and turmeric, cook for 30 seconds. Mixture will appear dry and you want to stir constantly but this step will enhance curry flavor drastically.
• Add coconut milk and maple syrup, stir and bring to a boil. Watch the coconut cream melt making it so rich and creamy!

• Cook chicken for 15 minutes by adding it raw to a boiling curry sauce. Distribute evenly and make sure it is submerged in the sauce. Boneless chicken releases juices, so no broth is necessary. Keep the skillet uncovered.
• Thicken the sauce by adding a slurry of cold water and cornstarch, then let it boil until thickened in a few minutes.

Variations

Here are my top tips to make this curry how you like it!

• Other protein: This recipe works for other kinds of protein as well. Curried goat, lamb, shrimp, and beef are all delicious meats that pair well with a curry sauce.
• Vegan yellow curry: Learn how to cook tofu on the stove for a meatless option. My preference is to add cooked chickpeas or cauliflower instead of chicken. Cauliflower will release water, so you might want to consider thickening up the sauce. Totally up to you!
• Added veggies: Toss in some diced potatoes, red bell peppers, peas, or carrots for added vegetables. Use one or a combination of all. The tenderness of the veggies that absorb the flavors of the sauce is just ridiculous.

What to Serve with Yellow Chicken Curry?

• Serve chicken curry over quinoa or white rice if that’s your jam. Instant Pot jasmine rice, Instant Pot coconut rice or Instant Pot basmati rice are popular types of rice that pair well with curried chicken.
• With brown rice: I won’t stop praising Instant Pot because it’s simply the best! It’s one of my favorite ways to cook brown rice, which is how we like to eat our curry.
• You could also enjoy it with a salad or with some naan bread. If you have roti, some people enjoy ripping off pieces of roti and scooping up the curry with it.
• Cauliflower rice: This works as a side dish for sure, but you could also add some cauliflower rice or cauliflower florets into the chicken curry itself. Add it in towards the end of the simmer and you’ve got additional low-carb veggies in there!

How to Store

Refrigerate leftovers for up to 5 days in an airtight container with a lid.

Freeze: In an airtight container for up to 3 months.

Reheat chicken curry by simmering on low heat in a skillet and stirring occasionally. So easy!!!

FAQs

More Curry Recipes to Try

• Slow cooker butter chicken
• Butter chicken spaghetti squash
• Instant Pot butter chicken
• Chicken curry salad

Print

Yellow Chicken Curry

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

Course Dinner

Cuisine Indian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings (no rice)

Calories 406kcal

Author Olena Osipov

Equipment

• Ceramic skillet
• Measuring tools
• Measuring cups

Ingredients

• 2 pounds boneless skinless chicken breast or thighs cut into 1.5″ cubes
• 2 large onions chopped
• 4 large garlic cloves minced
• 1 inch fresh ginger peeled and minced
• 2 tablespoons oil
• 2 tablespoons yellow curry powder
• 1 teaspoon turmeric
• 14 ounces can coconut milk full fat
• 1 tablespoon maple syrup or sugar
• 3/4 teaspoon salt
• Ground black pepper to taste
• 4 tablespoons cold water
• 1 tablespoon cornstarch

US Customary – Metric

Instructions

• Cook brown rice or quinoa as per package instructions.
• Preheat large skillet on medium heat and swirl oil to coat. Add onion, garlic and ginger and cook for 5 minutes, stirring occasionally.
• Add yellow curry powder and turmeric; saute for 30 seconds, stirring often.
• Add coconut milk, maple syrup, salt, stir until incorporated and bring to boil.
• Add chicken, stir, reduce heat to low and cook uncovered for 15 minutes, stirring occasionally.
• In a small bowl, whisk cold water with cornstarch and pour over sauce. Stir and cook for a few minutes until sauce has thickened.
• Season with pepper to taste and serve over brown rice or quinoa. So good!

Video

Notes

• Store: Refrigerate in an airtight container for 5 days. Reheat by simmering chicken curry on low in a skillet stirring occasionally.
• Freeze: In an airtight container up to 3 months.
• If you would like to add veggies: Sometimes I add 1 lb of finely chopped cauliflower or a bag of cauliflower rice towards the end and simmer for a few more minutes. 
• Coconut milk: Use coconut milk from a can and not carton. 
• Onion, garlic and ginger: A lot of onion makes curry sweet and flavorful along with fresh garlic and ginger. You could use 1 tsp dried ginger instead.
• Yellow curry powder and turmeric: Fresh and quality yellow curry powder is key! Turmeric adds colour and flavor but you can skip if don’t have any.

Nutrition

Serving: 1cup | Calories: 406kcal | Carbohydrates: 13g | Protein: 34g | Fat: 25g | Saturated Fat: 15g | Cholesterol: 97mg | Sodium: 480mg | Fiber: 3g | Sugar: 6g

The post Yellow Chicken Curry appeared first on iFoodReal.com.

Aromatic Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in a
one pot meal ready in 30 minutes. Delicious and healthy, it’s loaded with juicy chicken, tender veggies and crispy tortillas!

Love Instant Pot like us? Try Instant Pot white chicken chili or Instant Pot taco soup.

Making a big pot of one of my Instant Pot soup recipes like this Instant Pot chicken tortilla soup comes in handy when I’m feeding my hungry husband and 2 hockey playing boys.

If you don’t have the Instant Pot, you can make this healthy chicken tortilla soup on the stovetop or in a crockpot instead. As the flavors settle overnight in the fridge, enjoy it even more the next day for a quick lunch or easy dinner!

Love soup? You might also like my Instant Pot Thai chicken soup or similar creamy chicken enchilada soup.

Why You’ll Love This Recipe

• Major flavor: This soup has boldly spiced broth mixed with tender chicken, chunky beans and corn, crispy tortilla strips, and creamy avocado.
• On your table in 30 minutes: Which makes it a perfect weeknight dinner or a weekend soup to ward off the chills!
• Easy to make: Other than a bit of sauteing, you just dump majority of chicken tortilla soup ingredients in Instant Pot and walk away. You can even shred chicken right inside the pot! Also a one pot meal makes for easy cleanup.
• Leftovers and freezer friendly: It’s one of those soup recipes when the flavor gets better as the soup sits. Freezing it means you can have it again in a few weeks!

Ingredients for Instant Pot Chicken Tortilla Soup

• Chicken: Boneless skinless chicken breasts, chicken thighs, or any part of chicken works. Either way, the recipe stays the same!
• Black beans: I use Instant Pot black beans that have been batch cooked or sometimes I cook dried beans on the stove. You can also use Instant Pot kidney beans or pinto beans. Canned beans work as well, just be sure to buy low sodium or no salt added beans.
• Corn: I use frozen corn and no need to thaw it. Canned corn that has been drained works too.
• Tomato sauce: You can also use passata or crushed tomatoes. It is the same tomato sauce with a different name based on your location. Or pulse diced tomatoes in a blender.
• Chicken broth: Here is how to make chicken broth or Instant Pot chicken broth recipe. If you don’t have broth on hand, just use water and add more spices to taste. I have done this many times.
• Chipotle in adobo sauce: Look for it in small cans in the International food section. Replace with smoked paprika or extra chili powder to taste.
• Cumin and chili powder: A traditional combination of spices in Mexican cuisine.
• Tortillas: I recommend using corn tortillas rather than flour tortillas for the best texture. You can also use corn tortilla chips to thicken the soup and for serving.

How to Make Chicken Tortilla Soup in Instant Pot

• Saute the garlic and combine ingredients: Saute garlic in oil right in the Instant Pot. Add half of the tortilla strips, chicken, corn, black beans, chipotle in adobo, cumin, chili powder, chicken broth, tomato sauce, salt, and pepper. Don’t stir.
• Cook the soup: On the Instant Pot Duo, press Pressure Cook and select High pressure, and on Instant Pot Lux press Manual button for 20 minutes.
• Saute the other half of tortilla strips: I find the pan on the stovetop yields crispier tortilla strips that don’t break. This is for garnish. You can add a bit of crushed garlic as well.
• Shred the chicken: After soup is done cooking, do the Quick release (after 5 minutes) or Natural release to release remaining pressure. Open the lid and shred chicken with 2 forks right in the pot. Stir to combine and we are ready to top off the soup with our favorite garnishes.

Toppings Ideas

• Tortilla strips: Fry the other half in a separate ceramic non-stick skillet while your Instant Pot chicken tortilla soup is cooking. Crispy tortilla strips add such a fun contrasting texture!
• Or simply use tortilla chips: Scooping up some soup on a crunchy chip is also a bonus!
• Lime: A squirt or drizzle of lime adds a vibrant citrus finish that is amazing.
• Cilantro: Or parsley, or green onions.
• Red onion: Sweeter than white onion, and very popular in Mexican-inspired cuisine. It’s not too pungent but adds great taste and a slightly crispy component.
• Avocado: Sliced or diced avocado on top adds a creaminess without adding any dairy.
• Sour cream, Greek yogurt, and freshly shredded cheese: If you’re not concerned about keeping it dairy-free, add some of this good stuff.

How to Store and Reheat

Store: Refrigerate leftovers in an airtight container or right in the pot with a lid for up to 5 days.

Freeze: This chicken tortilla soup is freezer-friendly because there are no tender vegetables. Freeze cooked and cooled down soup leftovers in an airtight container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.

Reheat: Reheat the amount of soup you will consume at that time by simmering on low heat in a pot. Shouldn’t take more than 5-7 minutes. For quick thawing, place frozen soup into a pot and simmer on low, covered, and stir occasionally.

FAQs

More Instant Pot Soup Recipes to Try

• Instant Pot chicken rice soup
• Instant Pot chicken noodle soup
• Instant Pot chicken wild rice soup
• Instant Pot Thai chicken soup
• Instant Pot white chicken lasagna soup

Print

Instant Pot Chicken Tortilla Soup

Aromatic Instant Pot Chicken Tortilla Soup is everything you love about Mexican food in a one pot meal, ready in 30 minutes. Delicious and healthy!

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 363kcal

Author Olena Osipov

Equipment

• Instant Pot
• Ceramic skillet

Ingredients

• 8 small corn tortillas cut into thin strips
• 2 tablespoons avocado oil divided
• 4 large garlic cloves minced
• 1 pound boneless skinless chicken breasts or chicken thighs
• 15 ounces can low sodium black beans rinsed & drained
• 1 1/2 cups corn fresh or frozen
• 4 cups chicken broth low sodium
• 2 15 ounces cans tomato sauce low sodium
• 2 tablespoons chipotle in adobo sauce minced
• 1 teaspoon cumin ground
• 1 teaspoon chili powder
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• Avocado, red onion, cilantro and lime for garnish

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot. Add 1 tablespoon of oil and garlic; saute for about 1 minute. Press Cancel.
• Add half of tortilla strips, chicken, black beans, corn, broth, tomato sauce, chipotle in adobo, cumin, chili powder, salt and pepper.
• Close the lid, turn pressure vent to Sealing and press Pressure Cook on High or Manual for 20 minutes.
• While soup is cooking, preheat large ceramic non-stick skillet on medium heat and swirl remaining 1 tablespoon of oil to coat. Add tortilla strips and cook for 5-7 minutes or until crispy, stirring occasionally. Or skip this step and use tortilla chips.
• After Instant Pot has finished cooking, release pressure immediately or let it subside on its own. Open the lid and shred chicken with 2 forks right in the pot. Stir to combine.
• Serve soup hot with tortilla strips and garnishes.

Video

Notes

• Store: Refrigerate in an airtight container or right in the pot for up to 5 days. Reheat amount you will consume at that time by simmering on low heat in a pot for 5-7 minutes. 
• Freeze: Freeze in a glass container or resealable silicone bags leaving room for expansion for up to 3 months. Thaw in the fridge overnight or on the counter for 6 hours.
• Instant Pot size: 3 quart Instant Pot half the ingredients but keep same cooking time. In 8 quart Instant Pot you can double the recipe, keep same cook time.
• Sauteing tortilla strips: I tried to saute them for more flavor in my 8 quart Instant Pot and they stuck badly – I would worry about Burn. But my 6 quart, sautes better. So, if you can – saute them all in there, if not – saute garnish part on a skillet.
• You can use frozen chicken: Cooking time will not change. Your Instant Pot will take a few minutes longer to come to pressure. If using a couple of chicken breasts, make sure they are separated.

 

Nutrition

Serving: 2cups | Calories: 363kcal | Carbohydrates: 38g | Protein: 23g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1257mg | Fiber: 7g | Sugar: 6g

The post Instant Pot Chicken Tortilla Soup appeared first on iFoodReal.com.

Other soup season favorites include this healthy chicken tortilla soup and Instant Pot chicken tortilla soup.

I decided to make this chicken enchilada soup naturally creamy this time.

Now, I do love making soups and stews creamy with a little bit of cream cheese or cream and Greek yogurt, a great example would be my healthy white chicken chili and marry me chicken soup. But this time, I just pureed the broth with the veggies!

From there, it’s totally up to you how you want to make it creamy. It’s very easy to do up to your personal taste!

Why You’ll Love This Recipe

• One pot meal: All ingredients are sauteed and cooked right in the same pot.
• Highly customizable: Make it as mild or spicy as you want, switch up the beans and veggies, and load on your favorite toppings.
• As much protein as carbs: Each bowl serves up 24 grams of protein and 23 grams of complex carbohydrates.
• Delicious: This soup has all the bold enchilada flavors. And it’s gluten free too!

Ingredients for Chicken Enchilada Soup

All the classic enchilada ingredients come together for spoonful after spoonful of chunky, flavorful comfort.

• Chicken: You’ll need 3 large boneless skinless chicken breasts. You can also use leftover shredded chicken or stir in some rotisserie chicken.
• Jalapeno: Seeded and diced. Taking out the seeds helps reduce the heat while still keeping that delicious jalapeno flavor.
• Onion: You can use any type you have on hand, yellow, white, or red onion.
• Garlic cloves: Use freshly minced garlic for the best flavor.
• Chicken broth: I recommend using low sodium chicken broth and adding salt to taste later on.
• Diced tomatoes: Grab a 28 ounces can of low sodium or no salt diced tomatoes.
• Enchilada sauce: Choose your favorite jar of enchilada sauce.
• Corn: You can use either frozen corn or canned corn, just make sure to drain it first.
• Black beans: Rinse and drain two 14 ounces cans of low sodium black beans.
• Spices: Salt and pepper to taste.
• Oil: Olive oil or avocado oil for sauteing.
• Garnish: I finished off our pot with cheddar cheese, Greek yogurt, avocado, cilantro, and red onion on top.
• Cream cheese (optional): If you’d like your soup to be creamier, just stir in some cubed cream cheese near the end.

How to Make Creamy Enchilada Chicken Soup

I like to use this large non-stick pot or Dutch oven. Below we also go over how to make creamy chicken enchilada soup in Instant Pot or slow cooker.

First, we brown the chicken to boost its flavor. Next, we saute the veggies, which pack in lots of taste without needing many spices. Finally, we cook everything together.

• Brown the chicken: Heat a large pot over medium-high heat and add 1/2 tablespoon of oil. Cook the chicken breasts for 3-4 minutes, seasoning with salt and pepper, until browned on both sides. Then, remove them and set them on a large plate.
• Saute the veggies: Add the remaining oil to the pot, then toss in the jalapeno, onion, and garlic. Cook for about 3 minutes, stirring occasionally.
• Combine and simmer: Pour in the chicken broth, diced tomatoes, enchilada sauce, some pepper, and the cooked chicken. Stir everything together, cover, and bring it to a boil. Then reduce heat to low and let it simmer for 20 minutes.
• Blend: Take the chicken out and use an immersion blender to puree the soup.

• Shred chicken and finish the soup: Shred the chicken, then add it back in along with corn and black beans. If you want it creamier, add the cream cheese now. Mix it all together and let it sit for 5 minutes to let the flavors develop.

Tips for Best Results

Here are my top tips to keep in mind while making this chicken enchilada soup recipe.

• Use enchilada sauce you like: Whether you like it mild, medium, or hot, choose a brand that excites your taste buds.
• Use low sodium quality canned goods: It helps you keep the salt content in your soup in check. They still offer excellent flavor and nutrients without overpowering your dish with salt, giving you the freedom to season it to your liking.
• For more heat kick: Leave seeds in jalapeno.
• Make it more creamy, if you wish: So easy with cream cheese! I would add Greek yogurt to individual bowls though to prevent it from curdling.
• Other ingredients to add: Add more spices if you wish like ground cumin, chili powder or dried oregano. You can also add canned green chilies and use Rotel tomatoes in place of diced tomatoes.

Toppings Ideas

Make your bowl extra creamy and flavorful! I love adding fresh toppings like cilantro, avocado, and red onion right to the bowls before serving so they are fresh.

Here are a few more topping ideas to consider:

• Shredded cheese
• Sour cream
• Fresh lime wedges
• Crushed tortilla chips
• Green onion

How to Store and Reheat

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

Freeze: Transfer cooled soup to an airtight container, leaving some space for expansion, and freeze for up to 3 months.

Reheat: Simmer the desired amount on low heat with the lid on.

FAQs

More Enchilada Recipes to Try

• Chicken enchilada skillet
• Healthy chicken enchiladas
• Low carb chicken enchiladas
• One pot enchiladas

More Soup Recipes to Try

• Turkey taco soup

Print

Creamy Chicken Enchilada Soup

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

Course Soup and Stew

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Resting Time 5 minutes minutes

Total Time 45 minutes minutes

Servings 8 servings

Calories 296kcal

Author Olena Osipov

Equipment

• Large pot
• Immersion blender

Ingredients

• 3 large boneless skinless chicken breasts
• 1 jalapeño seeded and diced
• 1 medium onion finely chopped
• 3 large garlic cloves minced
• 3 cups chicken broth low sodium
• 28 ounces can diced tomatoes low sodium
• 8 ounces jar enchilada sauce
• 2 cups corn
• 2 x 14 ounces cans low sodium black beans rinsed & drained
• 1/2 teaspoon salt divided
• 1/2 teaspoon ground black pepper
• 1 tablespoon oil divided
• Cheddar cheese, Greek yogurt, avocado, cilantro and red onion for garnish
• 4 ounces cream cheese cubed (optional)

US Customary – Metric

Instructions

• Preheat large pot on medium-high heat and add 1/2 tablespoon oil. Add chicken breasts, sprinkle with salt and pepper and saute for 3-4 minutes or until browned on each side. Remove onto a large plate.
• Add remaining 1/2 tablespoon oil and add jalapeno, onion and garlic. Saute for 3 minutes, stirring occasionally.
• Add chicken broth, diced tomatoes, enchilada sauce, remaining 1/4 teaspoon pepper and previously cooked chicken. Stir, cover and bring to a boil. Then reduce heat to low and simmer for 20 minutes.
• Remove chicken on to a plate and shred with 2 forks. Puree the soup with an immersion blender and add back the shredded chicken, corn and black beans. If you want soup more creamy, now is the time to add cream cheese. Stir and let sit for 5 minutes to allow flavors develop.
• You can add toppings to the pot and individual bowls, or just when you serve. Make soup more creamy in your bowl by adding cheese, Greek yogurt and avocado to taste. Serve with tortilla chips!

Notes

• Store: Refrigerate in an airtight container for up to 5 days. Reheat desired amount by simmering on low heat while covered.
• Freeze: Freeze in an airtight container, leaving some room for expansion, for up to 3 months.

Nutrition

Calories: 296kcal | Carbohydrates: 23g | Protein: 24g | Fat: 5g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 650mg | Fiber: 5g | Sugar: 7g

The post Creamy Chicken Enchilada Soup appeared first on iFoodReal.com.

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

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

Why You’ll Love This Recipe

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

Ingredients for Beef Stir Fry

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

How to Make Beef Stir Fry

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

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

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

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

Tips for Best Results

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

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

Variations

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

Serving Ideas

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

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

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

How to Store and Reheat

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

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

FAQs

More Stir Fry Recipes to Try

• Chicken and broccoli stir fry
• Salmon stir fry
• Buckwheat stir fry
• Broccoli mushroom stir fry
• Egg roll in a bowl
• Chicken soba noodles

Print

Beef Stir Fry Recipe

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

Course Dinner

Cuisine Asian

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 293kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

Beef Stir Fry Sauce:

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

Beef Stir Fry:

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

US Customary – Metric

Instructions

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

Video

Notes

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

Nutrition

Serving: 1.5cups | Calories: 293kcal | Carbohydrates: 20g | Protein: 31g | Fat: 10g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 67mg | Sodium: 841mg | Fiber: 4g | Sugar: 8g

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

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

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

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

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

Why You’ll Love This Recipe

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

Ingredients for Lasagna with Cottage Cheese

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

How to Make Lasagna with Cottage Cheese

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

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

Tips for Best Results

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

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

Serving Suggestion

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

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

How to Store

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

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

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

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

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

FAQs

More Lasagna Recipes to Try

• Roasted red pepper lasagna
• Zucchini lasagna rolls
• Instant Pot lasagna soup
• Instant Pot white chicken lasagna soup

Print

Lasagna with Cottage Cheese

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

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 1 hour hour 10 minutes minutes

Resting Time 20 minutes minutes

Total Time 2 hours hours

Servings 9 servings

Calories 425kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet
• Large pot

Ingredients

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

US Customary – Metric

Instructions

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

Video

Notes

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

Nutrition

Serving: 1 slice | Calories: 425kcal | Carbohydrates: 39g | Protein: 34g | Fat: 15g | Saturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 91mg | Sodium: 809mg | Fiber: 4g | Sugar: 8g

The post Cottage Cheese Lasagna 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

Print

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.