The Lean Green Bean

Chicken Pesto Pasta

Lindsay — Thu, 06 Nov 2025 05:00:00 +0000

This Chicken Pesto Pasta is an easy and delicious family-friendly dinner recipe that everyone will love! It comes together quickly and is full of flavor!

*Originally published 6/2017. Updated 11/2025*

Hi friends!

I’m excited to share this updated recipe for Chicken Pesto Pasta with you today! It is so easy and flavorful. Truly a dish the whole family can enjoy and I’ve been making it on repeat lately.

Why You’ll Love This Chicken Pesto Pasta

Just a few things to love about this recipe:

It’s quick enough for a weeknight dinner but can also be fancy enough for date night.
It’s easy to customize – you could easily add more veggies! Try dropping some chopped broccoli or green beans in with the pasta for the last few minutes of cooking.
You can add a seasonal spin – Try adding some fresh sweet corn in the summer or some roasted squash in the Fall.
High protein – You’ll get protein from the chicken and you can add even more protein by choosing a higher protein pasta. My kids love Barilla Plus!

Chicken Pesto Pasta Ingredients

For this recipe you’ll need:

Chicken – I use boneless, skinless chicken breasts
Marinade ingredients – oil, red wine vinegar, garlic powder, paprika and salt
Tomatoes – I use grape or cherry tomatoes cut in half
Garlic and butter – for flavor
Heavy cream – to thicken the sauce slightly
Pesto – feel free to use homemade or store-bought
Parmesan – freshly grated!
Pasta – pick your favorite shape!

How To Make Chicken Pesto Pasta

Making this recipe requires just a few simple steps:

Marinate the chicken.
Pan sear the chicken until cooked through and set aside.
Cook the pasta according to package directions.
In the same pan you cooked the chicken in, saute tomatoes, butter and garlic.
Add the cream, pesto and parmesan.
Stir in the cooked pasta and add chicken before serving!

Pesto Pasta Protein Options

This recipe works great with any type of chicken. Feel free to skip pan-searing the chicken and just mix in some leftover baked or grilled chicken, or use shredded rotisserie chicken to make it come together even more quickly!

If you don’t want chicken, you could sub shrimp in the same marinade!

Chicken Pesto Pasta Variations

Here are some easy variations to consider:

Vegetable variations

Feel free to change up the vegetables in this recipe. You could add asparagus, broccoli, green beans, zucchini or even a couple of handfuls of baby spinach!

Gluten-Free Chicken Pesto Pasta

To make this recipe gluten-free, just sub in a gluten-free pasta of your choice. I like Jovial or Tinkayada. The rest of the recipe is naturally gluten-free. Be sure to double-check the pasta if needed.

Creamy Chicken Pesto Pasta

To make this recipe even creamier, try melting in a few ounces of cream cheese when you add the heavy cream and pesto!

Seasonal variations

Try adding peas or asparagus in the spring, roasted squash in the fall and fresh corn, zucchini and/or green beans in the spring.

Healthy Chicken Pesto Pasta

This recipe is already fairly healthy. To add more nutrients, try:

Swapping in whole wheat pasta or a higher protein pasta option
Add more veggies. You can easily add several more servings of vegetables to this recipe!
Cut back on the pesto a little bit and add some fresh basil and cayenne pepper or red pepper flakes for extra flavor.

Easy Chicken Pesto Pasta

To make this dish as easy as possible, grab a rotisserie chicken and skip cooking the chicken. And grab some store-bought pesto vs making your own!

What To Serve with Chicken Pesto Pasta

This pasta dish could be a complete meal on its own but if you’re looking for something to serve with it, try:

Salad! A simple salad would be great. Or try this Loaded Strawberry Spinach Salad or this Mediterranean Chopped Salad.
Garlic bread – Always goes great with pasta! Try this Homemade Garlic Bread.
Side of veggies – You can never have too many! Try Crispy Green Bean Fries, Maple Glazed Carrots or Cheesy Broccoli!

Chicken Pesto Pasta vs Caprese Pasta

Caprese Pasta Salad typically has a base of noodles and includes tomatoes and fresh basil as well, but it often comes with a balsamic dressing and the addition of fresh mozzarella. Here’s a recipe for Caprese Pasta Salad. Chicken pesto pasta has a pesto-based dressing/sauce. You could definitely add fresh mozzarella pearls to the chicken pesto pasta!

Meal Prep Chicken Pesto Pasta and Storage

Can chicken pesto pasta be made ahead of time? Yes! It holds up well and can be stored in the fridge. Just reheat in the microwave when ready to eat.

You can even enjoy this pasta dish warm or cold which makes it a great option to pack for lunch.

Pesto Chicken Pasta Recipe

Here’s how you make it:

Chicken Pesto Pasta

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This Chicken Pesto Pasta is an easy and delicious family-friendly dinner recipe that everyone will love! It comes together quickly and is full of flavor!

Author: Lindsay
Yield: serves 4

Ingredients

For the chicken:

1 – 1.5 pounds boneless, skinless chicken breast, pounded thin
2 Tbsp oil
2 Tbsp red wine vinegar
1 tsp garlic powder
1 tsp paprika
1 tsp salt

For the pasta

2 cups uncooked pasta (shape of your choice)
2 Tbsp butter
3 cloves garlic, minced
1 pint cherry or grape tomatoes, halved
1/2 cup heavy cream
1/2 cup pesto
1/4 cup freshly grated parmesan, plus more for serving
1/2 tsp cayenne pepper or red pepper flakes, optional

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Instructions

In a large Ziploc bag, combine chicken, oil, vinegar, garlic powder, paprika and salt. Shake to combine and let marinate at least 30 minutes, up to overnight.
In a large pan over medium heat, add 1 Tbsp oil and pan sear chicken breasts 3-4 minutes per side until cooked through to a temperature of 165 degrees F.
Remove from pan and set aside.
Cook pasta according to package directions. Reserve 1/4 cup pasta water before draining.
In the same pan you used for the chicken, add butter, garlic and tomatoes and saute over medium heat for 5 minutes.
Turn heat to low and add cream, pesto, parmesan, red pepper and reserved pasta water and stir gently for 2-3 minutes.
Add drained pasta and stir to coat.
Serve with sliced chicken on top or cut up chicken and mix in with the pasta.
Top with fresh parmesan before serving.

So easy, right?!

Chicken Pesto Pasta FAQs

What is the best pasta to use for chicken pesto pasta?

You can use any kind of shape or type of pasta you want for this recipe! Just cook according to package directions! I typically make it with spirals or elbows.

Can I make creamy chicken pesto pasta without heavy cream?

You could try adding in some plain Greek yogurt or cream cheese to add some creaminess to the pasta without heavy cream.

How do I make chicken pesto pasta healthier?

To make this pasta healthier, try using a whole wheat or high protein pasta. You could also try a chickpea-based pasta like Banza. And add some extra vegetables! Green beans, broccoli, asparagus, corn and zucchini would all work well in this recipe. You could saute the corn or zucchini with the tomatoes or toss the green beans, asparagus or broccoli in to cook with the pasta.

Can I use rotisserie chicken in chicken pesto pasta?

Yes! To help this meal come together even more quickly, swap cooking the chicken breasts for just mixing in some rotiserie chicken at the end.

What vegetables go best in chicken pesto pasta?

Lots of vegetables would work well in this recipe. Things that can cook quickly in boiling water like broccoli, cauliflower, green beans or asparagus are great. You could also roast up a tray of your favorite root vegetables like sweet potatoes and mix those in at that end! In the summer, corn and zucchiini are great choices.

Can I make chicken pesto pasta gluten-free?

Yes! To make this recipe gluten-free, use a gluten-free pasta and check to make sure your pesto is gluten-free.

How do I store and reheat chicken pesto pasta?

Store your pasta dish in a glass container in the fridge for up to 4 days. To reheat, simply put in the microwave!

Can I serve chicken pesto pasta cold as pasta salad?

Yes! This pasta can be eaten warm or cold. Reheat if you want or pack it in a lunchbox and enjoy it cold!

Is homemade pesto better than store-bought for chicken pesto pasta?

Either homemade or storebought pesto will work well in this recipe! If you want to make your own, try this Basil Pesto recipe.

Can I make chicken pesto pasta ahead of time for meal prep?

Yes! This pasta dish holds up well in the fridge making it perfect for meal prep. Make it ahead of time and enjoy it for lunch or dinner all week long!

Want more recipes like this? Try:

Enjoy!
–Lindsay–

Slow Cooker Honey Garlic Chicken Thighs

Lindsay — Fri, 25 Jul 2025 04:00:00 +0000

This recipe for Slow Cooker Honey Garlic Chicken Thighs is an easy, kid-friendly weeknight dinner. Let the crockpot do all the work and serve with rice and steamed veggies for a balanced meal.

*Originally published 4/2016. Updated 7/2025*

This budget-friendly chicken recipe is the perfect healthy meal for busy families. Using a crockpot makes it super quick and easy to get this simple dinner on the table.

Hi friends!

I first shared these Slow Cooker Honey Garlic Chicken Thighs almost 8 years ago and they’re still one of my go-to crockpot meals. When I first made this recipe, it got the seal of approval from hubby and son and then I made it for my parents and my mom asked for the recipe because my dad loved it so much. I passed it on to several friends before I even put it on the blog and continue to share it regularly. My daughter loves it because carrots and sweet potatoes are her favorite.

Why You’ll Love Slow Cooker Honey Garlic Chicken Thighs

Budget-friendly because it uses chicken thighs and other pantry staples
Freezer-friendly – This recipe freezes well!
Perfect for food prep – Prep multiple batches in ziploc bags and freeze some for later.
Easy to customize- Feel free to swap the carrots for other vegetables like sweet potatoes.

This recipe is super easy and affordable – no fancy ingredients required!

Need a slow cooker?? I love this basic Crockpot 8qt with auto warm setting. I also have this Instant Electric Round Dutch Oven which is great because you can brown/sear things right in the pot before switching to slow cooking. And finally, if you have an Instant Pot, you can grab a glass lid to turn it into a slow cooker. (aff links)

Can you freeze this honey garlic chicken thighs crockpot recipe?

This has become my go-to recipe to deliver to new moms or friends who have had surgery, have a sick kid etc. You can easily throw everything in a ziploc bag and deliver it and then they can either dump it in the crockpot to make it immediately or stick it in the freezer for later.

Should I use boneless skinless chicken thighs or breasts?

This recipe uses chicken thighs. You could make it with chicken breasts. I encourage you to try it at least once with thighs. They do so well in the slow cooker, never drying out like chicken breasts are sometimes prone to do.

Could I use boneless breast tenders?

I wouldn’t recommend tenders for this recipe. Because they’re cooking for a while in the slow cooker, thinner/smaller cuts like tenders would likely end up overcooked and rubbery.

How To Prep Honey Garlic Chicken Thighs for the slow cooker

If you want to prep this ahead of time, just put all of the ingredients in a Ziploc bag.

From there, you can freeze and when you’re ready to use, thaw the night before and throw in the crockpot before work. Or stick the bag in the fridge overnight, dump it into the crockpot in the morning and turn it on.

Mom hack: This is one of my favorite recipes for freezer food prep sessions. Triple the recipe but prep in 3 large Ziploc bags. Lay the bags flat to freeze so they take up less space and cook as needed!

How To Make Slow Cooker Honey Garlic Chicken Thighs

Here’s the recipe:

Slow Cooker Honey Garlic Chicken Thighs Recipe

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5 from 2 reviews

This recipe for Slow Cooker Honey Garlic Chicken Thighs is an easy, kid-friendly weeknight dinner. Let the crockpot do all the work and serve with rice and steamed veggies for a balanced meal.

Prep Time: 5 minutes
Cook Time: 6 hours
Total Time: 6 hours 5 minutes
Yield: Serves 6

Ingredients

1 large sweet potato, chopped
2–3 large carrots, peeled and chopped
2 pounds boneless, skinless chicken thighs
4 cloves garlic, minced
1 Tbsp fresh ginger (i use the paste)
1/4 cup ketchup
2–3 Tbsp honey or maple syrup
1/4 cup soy sauce
1 cup chicken broth

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Instructions

Chop the sweet potato and carrots to roughly the same size pieces and place in the bottom of the slow cooker.
Add chicken thighs.
In a small bowl, whisk together remaining ingredients.
Pour over chicken and cook in a slow cooker on low for about 6 hours.

Pretty simple right? If you aren’t a fan of carrots or sweet potatoes you could probably swap in another veggie, just be aware that some veggies get a bit mushy in the slow cooker. I like carrots and sweet potatoes because they hold their shape well.

Meal Prep Ideas:

Serve with steamed broccoli and rice for an easy, balanced meal.
Ladle over noodles that were prepped ahead of time.
To transform leftovers, chop the chicken and veggies smaller and use to make fried rice.
Prep double and freeze half for later.

Honey Garlic Chicken Thighs FAQs

Can you make honey garlic chicken thighs in the instant pot? Can you stack chicken thighs in the instant pot?

Yes! You can easily make this recipe in the Instant pot. Just combine all the ingredients in the Instant pot and cook in manual mode for about 15 minutes. The size, thickness and type of chicken used will determine cooking time but you should be able to shred them easily with a fork.

You can stack chicken thighs 2 high in the instant pot but if you have more than that I would cook in two batches.

Or try this recipe for Instant Pot Honey Ginger Chicken.

What type of chicken thighs should I use for instant pot chicken thighs?

I prefer boneless, skinless chicken thighs. You could try bone-in if you wanted to but I tend to prefer boneless/skinless for slow cooker and instant pot recipes and bone-in chicken with skin when cooking in cast iron on the stove or in the oven.

What setting do you cook chicken on in an Instant pot?

I use manual mode. It allows you to set the timer for the exact number of minutes you want to cook something for!

Can I put raw chicken in the slow cooker?

Yes! Slow cookers are designed to cook meat at a low temperature over a period of several hours. In most cases, chicken will cook in the slow cooker on low heat in 4-6 hours but you can leave it in there longer.

You’ll know it’s done if you check the temperature with a thermometer or when you can shred it easily with a fork.

Do you have to brown chicken before putting in slow cooker?

No, you do not have to brown chicken before slow cooking. You can! Browning is an easy way to add extra flavor but it can be an extra step and if your slow cooker doesn’t come with a browning option it often means dirtying another pan.

While it’s important in some recipes, I don’t find it to be a necessary step in this recipe.

Is chicken breast or thigh better for slow cooker?

Both work fine. I most often by chicken breasts so I cook with those most frequently and they work just fine. Chicken thighs have darker meat that’s a bit fattier and in many cases this is an asset in slow cooking.

The fat helps keep the chicken moist as it cooks low and slow and for this reason chicken thighs are great for slow cooking.

Is it better to cook chicken on high or low in the slow cooker?

I choose to cook most things in the slow cooker over low heat. Crockpot recipes are designed for cuts of meat the do well when cooked low and slow whereas other cuts of meat do better cooking quickly over high heat like on a grill.

What makes the honey garlic sauce in this chicken recipe?

The sauce is a mix of ginger, garlic, honey, ketchup, soy sauce and chicken broth.

Is this honey garlic chicken thighs recipe super garlicky?

It uses 4 cloves are garlic but you could easily cut back to 2 cloves if you prefer a milder flavor.

This budget-friendly recipe for honey garlic chicken thighs is sure to be a hit! It’s kid-friendly, affordable, made with simple ingredients and freezes well! Perfect for busy families.

Enjoy!
–Lindsay–

Grilled Steak and Potato Kabobs

Lindsay — Thu, 08 May 2025 04:00:00 +0000

These Grilled Steak and Potato Kabobs are perfect for a healthy weeknight dinner or your next summer BBQ. A simple marinade adds flavor to the steak and veggies and the potatoes are pre-cooked in the microwave to make grilling quick and easy!

*Originally published 8/2018. Updated 5/2025*

Hi friends!

I’ve got another delicious recipe to share with you guys today: Steak Kabobs with Potatoes. They’re simple enough for a weeknight family dinner but fancy enough for a party or BBQ. Added bonus- they are easy to prep ahead so they’re grill-ready when you are!

I love these grilled steak and potato kabobs because they are easy and super versatile. An easy marinade of oil, vinegar, soy sauce, honey, Worcestershire sauce garlic and onion adds flavor to the meat and veggies and you can choose your favorite veggies to customize the meal to your liking.

Shish kabobs with potatoes

Can you put potatoes on kabobs?

Yes! I think a lot of people overlook potatoes as a vegetable option for kabobs because they take longer to cook than other vegetables but with one simple trick, you can definitely include potatoes in your next kabobs.

How to prep potatoes for kabobs

The trick for potatoes is cooking the potatoes in the microwave before assembling the kabobs so that everything cooks evenly on the grill in just 10 minutes!

You can prep the potatoes earlier in the day or just before you’re ready to assemble the kabobs.

How long to boil potatoes for kabobs

If you’re not excited about using the microwave, you can also boil the potatoes before putting them on the skewers. The boiling time will depend on the size of the potatoes but typically about 3-5 minutes for smaller potatoes and anywhere from 5 to 10 minutes for larger potatoes. You want them to be soft enough that you can easily push the skewer through the potato but not so soft they fall apart on the grill.

Microwaving or parboiling the potatoes before grilling will help you get crispy grilled potatoes on kabobs – crispy on the outside and soft on the inside!

Best type of potatoes for kabobs

You can use naturally small potatoes like those from the Little Potato Company or choose larger yellow or red potatoes and cut them into chunks. I wouldn’t recommend russet potatoes.

These grilled steak and potato kabobs are perfect for getting your kids in the kitchen with you! My kids had fun piercing holes in the potatoes before microwaving and threading everything onto the skewers. My oldest also helped me chop the veggies – zucchini is especially good for younger kids to practice cutting – and mix the ingredients for the marinade.

If you microwave the potatoes ahead of time and let them cool, the kids can also help you assemble the skewers. For more kids in the kitchen tips check out my Ultimate Guide to Teaching Kids To Cook!

What To Serve with Steak and Potato Kabobs

These kabobs pair perfectly with salad of any kind! Try:

Or just serve up a bed of lettuce and use the kabobs as your salad toppings!

Grilled Steak and Potato Kabobs Recipe

Here are your directions:

Grilled Steak and Potato Kabobs

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5 from 2 reviews

Author: Lindsay

Ingredients

1.5 pounds Certified Angus Beef® brand top sirloin steak
1/3 cup avocado oil (olive/canola oil also works)
1/2 cup red wine vinegar
1/4 cup soy sauce
2 Tbsp honey
2 Tbsp Worcestershire sauce
1/2 small onion, diced
3 cloves garlic, minced
1 red bell pepper
1 small zucchini
16 baby red or yellow potatoes
3 slices thick cut bacon, cut in half

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Instructions

Cut steaks into 10-12 large chunks. (Try to make them similar sizes so they’ll cook evenly)
Cut the pepper and zucchini into chunks as well.
Combine steak and vegetables in a large resealable bag.
In a small bowl, combine oil, vinegar, soy sauce, honey, Worcestershire, garlic and onion and stir to combine.
Pour marinade into bag, shake well and refrigerate overnight.
Pierce potatoes with a knife or fork, place in a microwave-safe bowl and toss with a little oil.
Microwave 3-4 minutes or until potatoes pierce easily with a knife. Let cool at least 10 minutes.
Discard marinade.
Thread skewers with steak, peppers, zucchini, bacon and potatoes.
Grill over medium heat for 8-10 minutes, flipping once.

So easy, right?? Here’s a temperature guide to follow depending how you like your steak cooked.

Grilled Steak and Potato Kabobs FAQs

Do you need to precook potatoes for kabobs? Can I use raw potatoes on kabobs?

Yes you need to precook the potatoes in some way before using them on kabobs. Potatoes take a much longer time to cook than steak and other vegetables so if you don’t cook them ahead of time, they will still be hard and only partially cooked when everything else is done. It will also be very hard to get skewers through raw potatoes.

Can I bake steak and potato kabobs in the oven?

Yes! You can easily prepare these grilled steak and potato kabobs in the oven. Try baking at 400 degrees F for 10 minutes or so. You can also separate your kabobs and do some all steak and some all veggies so that you can bake them for different amounts of time if you’re worried about overcooking the steak in the oven.

What marinades work best for steak and potato kabobs?

I like the one in this grilled steak and potato kabobs recipe But if you want other ideas check out Steak Kabobs with Potatoes or these Steak and Potato Skewers with Chimichurri.

Can you make vegetarian kabobs with just veggies and potatoes?

Yes! Feel free to leave out the steak in this recipe! Or even sub it for another protein like chicken or shrimp.

Are steak and potato kabobs good for meal prep? How do you store kabobs?

Yes! These can easily be made ahead of time. Once they’re cooked, remove from the skewers and store the steak and veggie mixture in a glass tupperware container.

Can you reheat steak and potato kabobs?

Yes. You can eat the leftovers cold or reheat in the microwave or air fryer.

How do I keep potatoes from falling off skewers on the grill?

The trick is to cook the potatoes just long enough that you can thread them on the skewers. If you overcook them, they will be too crumbly on the inside and will fall apart on the grill.

Be sure to let me know if you try this grilled steak and potato kabobs recipe!

Summer Grilling Recipes

Want more summer grilling recipes? Try one of these:

Enjoy!
–Lindsay–

Carrot Pineapple Turkey Meatballs

Lindsay — Tue, 08 Apr 2025 04:00:00 +0000

Love turkey and pineapple recipes? These Carrot Pineapple Turkey Meatballs are easy to make and packed with vegetables. Prep them ahead of time and eat warm or cold for a quick lunch or dinner.

*Originally published 4/2019. Updated 4/2025*

Hi friends!

I’m excited to share these turkey meatballs with pineapple today. Many of you requested easy ground turkey recipes and I immediately knew I wanted to make meatballs. They’re one of my favorite easy protein sources because they can be eaten warm or cold and it’s so easy to play around with the flavor combos.

Easy Pineapple Turkey Meatballs For Dinner

For today’s version, I simply added some carrots to the food processor and processed them into tiny pieces (almost like carrot rice) so I could mix them into the turkey. Then I added some red pepper for extra veggies, green onions for flavor and some diced pineapple to help keep them moist.

By chopping the veggies extra small and adding the sweet element of pineapple, these turkey meatballs are kid-friendly and can be a great way to add veggies to dinner.

Why Pineapple and Turkey Works

Ground turkey and pineapple may seem like an unlikely combination but it really works! The mixture of the two helps make the perfect sweet and savory turkey meatballs

By saving the juice from the canned pineapple, you can easily make a quick glaze that’s slightly sweet like a teriyaki glaze but with much less added sugar. If you use fresh pineapple for the meatballs, you could sub orange juice for the glaze.

Ingredients for Turkey and Carrot Meatballs

To make these carrot pineapple turkey meatballs you just need a few basic ingredients, nothing fancy! Some of the things you’ll need:

Ground turkey – you could also sub ground chicken or even ground beef if you wanted to
Vegetables- bell peppers and carrots. Feel free to swap in something like diced mushrooms if you prefer.
Diced Pineapple – you’ll need to lightly chop the pineapple a bit further but I don’t like to use crushed pineapple because it’s harder to reserve the juice

You’ll combine these ingredients with more traditional ingredients like panko breadcrumbs, garlic, egg and seasonings.

To make the glaze you’ll need:

Pineapple juice – reserved from the pineapple in the meatballs
Maple syrup – to sweeten
Soy sauce (or tamari) and rice vinegar – for flavor. If you don’t have rice vinegar you could sup red wine vinegar or apple cider vinegar
Ginger- fresh is best
Cornstarch – to help thicken

How To Make Turkey Meatballs with Pineapple

Making these carrot pineapple turkey meatballs takes just a few simple steps:

Combine the meatball ingredients and form into meatballs.
Bake in the oven.
While the meatballs, combine the ingredients for the glaze, heat it up and let it reduce to thicken.
Gently toss the meatballs in the glaze and serve.

What To Serve with Pineapple Turkey Meatballs

These carrot pineapple turkey meatballs are fairly versatile and can be served in a variety of ways:

Serve in a bowl with rice and roasted veggies.
Serve on a Hawaiian-style bun or roll to make Hawaiin Turkey Meatball Sliders.
Eat them cold straight out of the fridge.
Add to lettuce wraps with grated veggies
Serve with an Asian cucumber salad or sauteed green beans or bok choy

Healthy Turkey Meatballs with Pineapple Recipe

Here’s how you make them:

Carrot Pineapple Turkey Meatballs

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5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

This Carrot Pineapple Turkey Meatballs recipe is easy to make and packed with vegetables, plus a pineapple glaze for extra flavor. Prep them ahead of time and eat warm or cold for a quick lunch or dinner.

Author: Lindsay
Prep Time: 5 min
Cook Time: 20 min
Total Time: 25 min
Yield: 20 meatballs

Ingredients

For the meatballs:

1 pound ground turkey
1 cup finely chopped carrots (i used the food processor)
1/2 cup diced red pepper
8 oz diced pineapple (in 100% juice, drain and reserve juice)
1/4 cup green onion, thinly sliced
1/2 cup panko breadcrumbs
1 egg
1/2 tsp garlic powder
1 tsp paprika
1/2 tsp salt

For the glaze*:

1/4 cup pineapple juice (or orange juice)
1/4 cup soy sauce
1–2 Tbsp maple syrup
2 Tbsp rice vinegar (or apple cider vinegar or red wine vinegar)
1–2 tsp fresh ginger (or ginger paste)
sriracha to taste, optional
1 Tbsp cornstarch + 1 Tbsp water

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Instructions

In a large bowl, combine turkey, carrots, peppers, pineapple, green onion, panko, egg and seasonings. (I chop the diced pineapple a little bit further into smaller pieces before adding)
Mix well and form into meatballs of desired size. This should make 20-24 larger meatballs or approximately 36 smaller meatballs.
Place on a baking sheet lined with parchment paper and bake at 400 degrees. Cook time will vary based on size of meatballs but should be 15-20 minutes. Flip meatballs once after 9 minutes. Check to make sure internal temperature reaches 165 degrees.
Meanwhile, in a small saucepan, combine pineapple juice, soy sauce, maple syrup, vinegar, ginger and sriracha and bring to a boil.
Reduce heat, mix cornstarch with water and add to sauce. Stir for 3-4 minutes until thickened. Taste and add more maple syrup, sriracha or ginger if needed.
Remove from heat. Once meatballs are done, brush with glaze and serve.

Notes

If you’re using fresh pineapple, you can sub orange juice for pineapple juice in the glaze.

You can also substitute a storebought teriyaki sauce or marinade for the glaze

These carrot pineapple turkey meatballs are so easy and flavorful. I added sriracha to half my glaze after glazing some without it for the kids. And I served with roasted broccoli and rice.

Turkey Meatballs with Pineapple FAQs

How do I cook carrot pineapple turkey meatballs in the air fryer?

To make these meatballs in the air fryer, cook at 400 degrees for 10 minutes, flipping halfway through. Check temperature using a meat thermometer and add more time if needed to reach 165 degrees F.

How do I make lean and green turkey meatballs with pineapple?

To add a green component to these carrot pineapple turkey meatballs, you could add 4 oz of chopped frozen spinach, thawed and squeezed to remove excess moisture. Or if you’re looking for another meatball recipe try these Mediterranean Meatballs.

Can I freeze turkey meatballs?

Yes, to freeze these meatballs cool completely and then transfer to an airtight storage container or freezer-safe bag.

What are some other healthy ground turkey and pineapple recipes?

If you love this combo, try one of these recipes:

Are these Hawaiian-style turkey meatballs?

This is not a traditional Hawaiian recipe but the inclusion of pineapple may remind people of other Hawaiin-inspired recipes.

Can you make pineapple chicken meatballs?

Yes, you could easily substitute ground chicken in this recipe.

Can you only make turkey meatballs with canned pineapple or could I use fresh?

If you want to use fresh pineapple in this recipe, you can, just be sure to chop it small and then you could substitute orange juice in the glaze.

Easy Ground Turkey Recipes

Enjoy!
–Lindsay–

Spicy Shrimp Tacos

Lindsay — Fri, 24 Jan 2025 05:00:00 +0000

Try these spicy shrimp tacos for a quick weeknight dinner. Full of spicy shrimp, cabbage slaw and a flavorful avocado cilantro sauce, this recipe works for tacos, bowls and more!

*Originally published 3/2015. Updated 1/2025.*

Hi friends!

If you’re stuck in a weeknight dinner rut, you’ve gotta try these Spicy Shrimp Tacos! We eat tacos about once a week here and although chicken and ground turkey are our staples, it’s always fun to change it up with a shrimp version.

Spicy Shrimp Tacos with Avocado Crema

These tacos are the perfect blend of spicy and refreshing. They pair spicy shrimp with a crunchy slaw and a flavorful cilantro avocado sauce that you can toss the slaw in as well as drizzle over the top of the tacos.

Spicy Shrimp Taco Variations

Spicy Slaw for Shrimp Tacos // Spicy Crema for Shrimp Tacos

I keep the slaw for these tacos super basic by just tossing chopped cabbage in a simple homemade avocado cilantro crema. To make it even easier you can skip the chopping by buying bagged coleslaw.

If you don’t get enough spice from the shrimp, try adding a jalapeno to the avocado crema to add some extra spice when you toss the slaw in it.

How To Make Spicy Mayo for Shrimp Tacos

If you’re not in love with the cilantro avocado flavor, you could try making a simple spicy mayo to toss the slaw in. Here’s an easy recipe for simple Spicy Mayo.

Spicy Shrimp Tacos with Mango Salsa

If you haven’t tried it yet, shrimp and mango make a great pair. Try topping these tacos with a Fresh Mango Salsa or this Avocado Cucumber Salsa with Pineapple would be great as well.

If you’re not a fan of fruit-based salsa, just keep it simple and top with some homemade pico de gallo.

Ingredients for Spicy Shrimp Tacos with Cilantro Lime Slaw

This recipe has a few parts:

Shrimp marinade – a mix of a little oil and lime juice and spices like cumin, chili powder, garlic powder, cayenne pepper and salt.
Crema – a mix of plain Greek yogurt, avocado, cilantro, lime juice, salt, green onions and jalapeno.
Cabbage – to toss in the crema
Pico de gallo
Cotija cheese – or your favorite cheese
Tortillas

How To Make Healthy Spicy Shrimp Tacos

To make the tacos:

Marinade the shrimp with lime juice and spices.
Make the crema by combining yogurt, avocado, cilantro, lime juice, salt, garlic powder and jalapeno. Taste and then mix in green onions.
Toss the cabbage in some of the crema.
Assemble the tacos with slaw, shrimp, pico de gallo, crema and cheese.

Spicy Shrimp Tacos Recipe

Here’s how you make them:

Spicy Shrimp Tacos

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Try these spicy shrimp tacos for a quick weeknight dinner. Full of spicy shrimp, cabbage slaw and a flavorful avocado cilantro sauce, this recipe works for tacos, bowls and more!

Author: Lindsay

Ingredients

For the shrimp

1 pound shrimp (fresh or thawed from frozen, shells removed)
1 Tbsp oil
juice from 1/2 a lime
2 tsp chili powder
2 tsp cumin
1 tsp garlic powder
1 tsp cayenne pepper
1 tsp salt

For the avocado crema:

1/2 cup plain yogurt
1 medium avocado
1/2 cup cilantro leaves, loosely packed
juice from 1 lime
1/2 tsp salt
1/4 – 1/2 tsp garlic powder
1 jalapeno, minced
1/2 cup green onion, sliced

For the tacos

3 cups sliced/chopped green cabbage
pico de gallo
cotija cheese
tortillas

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Instructions

Place shrimp in a Ziploc bag with oil and lime juice.
In a small bowl, combine spices and add to ziploc bag.
Toss to coat and let marinate for 30-60 min.
In a small food processor, combine yogurt, avocado, cilantro, lime juice, salt, garlic powder and jalapeno and process until smooth.
Taste and adjust seasonings, then add green onion and pulse a few times to mix.
Toss cabbage in about 3/4 of crema and reserve the rest.
Saute shrimp in a large pan over medium heat for about 5 minutes or until cooked.
Add slaw to tortillas, top with shrimp and top with pico de gallo, crema and cotija cheese and serve.

Notes

*I like 50-60 count shrimp because they’re smaller and good for tacos but you can use any size

Spicy Shrimp Tacos FAQs

Could you serve spicy shrimp tacos with creamy corn salad?

Yes! If you’re looking for a corn-based side dish, this Mexican Street Corn Dip would be perfect! Or serve it with some Hot Taco Layer Dip , Baked Ranch Chicken Taquitos or a Kale and White Bean Salad.

How to store spicy shrimp tacos?

You can choose to pre-mix the slaw with the avocado crema or store them separately and mix before serving. I’ve found that coleslaw is pretty hearty and holds up well when tossed with the crema for several days.

Can I make this a spicy grilled shrimp tacos recipe?

Absolutely. If you don’t want to cook the shrimp in a pan, you could cook them on a Blackstone or thread them onto skewers and cook them on the grill.

How to make low carb spicy shrimp tacos?

If you’re looking to make these lower carb, serve all the components in a bowl with just a few tortilla chips crumbled over the top. Or try them as lettuce wraps! You could also choose a lower-carb tortilla option.

Enjoy!
–Lindsay–

Red Lentil Dal {Instant Pot / Stove Top}

Lindsay — Fri, 17 Jan 2025 11:23:08 +0000

This Instant Pot red lentil dal can also be made on the stovetop. It’s an easy vegan dinner recipe that’s full of flavor. Serve with a side of rice, naan, and a side salad!

Hi friends!

I’ve got a warm and comforting vegan recipe to share with you today! It’s made with simple ingredients but packed with flavor thanks to all of the spices.

Added bonus- the flavor develops as it sits, making it perfect for leftovers.

What Is Red Lentil Dal?

Red lentils are also known as masoor dal. Red lentils are split and have their outer skin removed which means they cook very quickly and don’t need to be soaked prior to cooking.

The term dal is typically used when lentils are split and when they are turned into a soup or stew.

Red Lentil Dal Nutrition // Red Lentil Dal Health Benefits

Red lentils are a great source of plant-based protein. They’re also high in fiber and can help you meet your daily fiber goals. In addition, lentils are a good source of iron, potassium, and manganese.

Red Lentil Dal Water Ratio

The typical ratio for cooking red lentils is 1 cup lentils to 3 cups water or broth.

Red Lentil Dal Variations

Red Lentil Dal No Coconut Milk

Can you make this recipe without coconut milk? Yes! If you’re not a fan of coconut milk, you can leave it out. You’ll just need to add some more broth until you achieve your desired consistency.

Red Lentil Dal with Vegetables

I make this recipe with carrots and tomatoes, but the beauty of this recipe is that it’s super flexible. You could easily add more vegetables like cabbage, peas, green beans etc if you want to!

Spicy Red Lentil Dal

To make this lentil dish spicier, feel free to add some cayenne pepper, a diced jalapeno or serrano pepper, or even some dried red chili peppers.

Red Lentil Dal Ingredient Substitutions

If you don’t like spinach, you can leave it out or try substituting kale. If you don’t have garam marsala, try curry powder. If you don’t have turmeric, you can add a little extra cumin as well as some paprika or sub-curry powder.

How To Cook Red Lentil Dal

Instant Pot Red Lentil Dal

This recipe works really well in the Instant Pot. Just use the saute function initially, then add the bulk of the ingredients and cook for 10 minutes, and then release the pressure after 5 minutes and add the remaining ingredients.

Stove Top Red Lentil Dal

You can also easily make this recipe in a Dutch oven on the stovetop, and it cooks in about the same amount of time.

Slow Cooker Red Lentil Dal

Personally, I don’t think this recipe works great in the slow cooker. I prefer it to have a little texture and have found if it cooks too long, the lentils totally break down, and it becomes more like a soup.

You could try it if you want to, but you may need to keep an eye on it the first time you cook it to make sure it doesn’t require any extra liquid. You would need to cook on low for 6 hours or so, and I would add the coconut milk at the beginning instead of the end.

Vegan Red Lentil Dal Ingredients

This recipe is really simple and requires just a few pantry ingredients. The only thing you may need to do is stock your spice cabinet if you don’t frequently cook Indian cuisine. You’ll need:

Red Lentils – Their red color makes these easy to find at most grocery stores.
Garlic and onion – Add tons of flavor
Fresh ginger – Peel the skin off and finely mince just like garlic. Or use garlic paste.
Broth – I use vegetable broth for this recipe
Carrots- Dice them fairly small, so they cook along with the lentils. They help add some texture to the dish.
Coconut milk –
Diced tomatoes
Baby spinach – stir this into the hot dish a few minutes before serving and the heat from the dish will help it wilt

How To Make Red Lentil Dal

To make the red lentil dal, you’re going to saute the garlic, onions, carrots, and ginger with spices for a few minutes, then add the lentils and broth.

Bring to a boil and let simmer or cook in the instant pot. After the lentils are cooked, stir in the tomatoes, spinach, salt and sugar.

Serve over rice with some naan! Delicious!

Best Simple Red Lentil Dal Recipe

Red Lentil Dal {Instant Pot/Stove Top}

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This Instant pot red lentil dal can also be made on the stove top. It’s an easy vegan dinner recipe that’s full of flavor. Serve with a side of rice, naan and a side salad!

Author: Lindsay

Ingredients

1 Tbsp oil
1 c diced onion
1.5 cup finely diced carrots
4 cloves garlic, minced
1 tsp garam marsala
1 tsp paprika
1 tsp cumin
1 tsp turmeric
1/2 – 1 tsp cayenne, optional to taste
1 Tbsp fresh ginger, peeled and minced
1 cup red lentils
3 cups vegetable broth
1 (15 oz) can diced tomatoes, drained
1 can coconut milk
juice from 1/2 a lemon
1 tsp sugar
1 tsp salt, more to taste
5 to 10 oz fresh baby spinach, half to full bag depending on preference

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Instructions

Instant Pot:

Set Instant pot to saute and add oil, onion, carrot, garlic, ginger and spices (except salt and sugar).
Saute for 5 minutes
Add red lentils and broth.
Use manual cook button to set time to 5 minutes.
Let pressure release naturally for 5 minutes, then release manually.
Stir in tomatoes, coconut milk, lemon juice, salt, sugar and spinach and let simmer 5 minutes.
Serve!

Stove top:

Heat oil in a large Dutch oven. Add onion, garlic, carrot, ginger and spices (except salt and sugar) amd saute over medium heat for 5 minutes.
Add lentils and broth. Bring to a boil, then reduce heat to a simmer for 15 minutes.
Add remaining ingredients and cook 5 more minutes.
Serve!

Easy Vegan Red Lentil Dal FAQs

How to store red lentil dal?

Cool and store in a glass container in the fridge for up to 4 days.

What’s the best way to reheat red lentil dal?

You can reheat your dal in a pan on the stovetop or microwave.

Can you freeze red lentil dal?

Yes! Cool completely, then transfer to a freezer-safe container like Souper Cubes and freeze (affiliate link). You can defrost it in the microwave, on the stove, or in the refrigerator.

Want more lentil recipes? Try:

Easy Vegan Red Lentil Dal

Enjoy!
–Lindsay–

Instant Pot Sweet Potato Chicken Soup (with slow cooker option)

Lindsay — Tue, 14 Jan 2025 05:00:00 +0000

This Instant Pot Sweet Potato Chicken Soup is the perfect dinner for a cold winter night. Made with simple ingredients, it’s easy to throw together and can also be made in the slow cooker.

*Originally published 2/2019. Updated 1/2025*

Hi friends!

This Instant Pot Sweet Potato Chicken Soup is perfect for the cold winter weather here in Ohio. If you’re looking for even more soup options, check out:

Creamy Sweet Potato Chicken Soup

One of my favorite instant pot tricks is that if you cook sweet potatoes chunks long enough, they basically fall apart when you stir them.

I often use this method to make a creamy type soup without the cream. Similarly, you can blend in a can of beans to add extra fiber and protein as well as a creamy texture.

If you decide to make this on the stove top and your sweet potatoes don’t fall apart on their own, feel free to remove the chicken and use a blender or immersion blender to blend up part of the broth to achieve a creamy texture.

The sweet potatoes in this recipe make it creamy while still keeping this recipe dairy-free and gluten-free. If the sweet potatoes falling apart make it too thick, add a little more broth!

Ingredients in Instant Pot Sweet Potato Chicken Soup

Here are a few of the ingredients you need to make this soup:

Sweet potatoes – if you don’t have them on hand, try butternut squash, acorn squash or carrots
Chicken thighs – feel free to swap in chicken breasts if you prefer.
Spinach – this is optional, but fresh baby spinach wilts easily into soups and is a great option for adding more veggies
Corn – Feel free to use fresh, frozen or canned corn
Seasoning – this is a basic soup recipe and there are tons of great seasoning combinations you can use – try Old Bay, McCormick’s chicken seasoning or a combination of cumin, paprika and cayenne pepper.

How To Make Sweet Potato Chicken Soup

To make this soup, pull out your Instant Pot and follow a few simple steps:

Combine all ingredients except the spinach and corn in the Instant Pot.
Cook as directed.
Remove the chicken and shred it and return to the pot along with the spinach and corn.
Serve and enjoy!

Chicken and Sweet Potato Soup Recipe

Here’s the recipe:

Instant Pot Sweet Potato Chicken Soup (with slow cooker option)

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This Instant Pot Sweet Potato Chicken Soup is the perfect dinner for a cold winter night. Made with simple ingredients, it’s easy to throw together and can also be made in the slow cooker.

Author: Lindsay

Ingredients

1.5 pounds sweet potatoes (approx 2 large or 4 cups roughly chopped)
2 cloves garlic, minced
1 red bell pepper, diced
1.5 pounds boneless, skinless chicken thighs (or breasts)
1.5 cups chicken broth (more if desired)
1 cup corn kernels (frozen, canned or fresh)
3 giant handfuls fresh baby spinach
2 tsp Old Bay**
1 tsp salt
Avocado to garnish (optional)

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Instructions

Peel and roughly chop sweet potatoes. You can also leave the skin on if you want to!
Place sweet potatoes, garlic, peppers, chicken thighs, seasoning and broth in the instant pot.
Seal and manually set the timer for 12 minutes.
Quick release. Remove chicken to shred. Use a fork or potato masher to gently break apart sweet potato chunks as you stir. Switch to saute, return chicken to pot and stir in corn and spinach.
Let simmer 2-3 minutes, taste, adjust seasonings and serve. If you want to thin it out a little, add an additional half cup of broth.

Notes

**If you don’t have Old Bay, try swapping in Montreal Chicken Seasoning or 1 tsp cumin, 1 tsp paprika and 1/2 tsp curry powder.

To make it in the slow cooker, increase broth to 2 cups, cook in low for 6-8 hours until sweet potatoes break apart easily. Add spinach and corn for last 15 minutes.

See what I mean by easy?! Be sure to let me know if you try this one. Want more instant pot recipes? You can browse my instant pot archives here.

Instant Pot Chicken and Sweet Potatoes Soup FAQs

What can I substitute for sweet potato in chicken soup?

If you don’t have sweet potato, squash is a great option. Butternut squash, acorn squash or other similar squash with the peel removed will act similarly to sweet potato in this recipe. You could also use carrots but they don’t fall apart as easily and you’ll likely need to blend them by hand to make it creamy.

Is soup with chicken and sweet potatoes healthy?

Yes! This soup is packed with protein and vegetables and makes a great complete meal on a cold day. Sweet potatoes are a great source of Vitamin A and C. You can leave the skin on to add fiber. The spinach adds more Vitamin A and iron and the chicken adds protein.

Can you freeze Instant Pot chicken and sweet potatoes?

Yes! Let cool and then portion into containers like Souper Cubes (aff link) to freeze for later. This soup can be reheated in the microwave or on the stove top.

You could easily double this recipe and freeze half!

What to serve with chicken sweet potato soup?

This soup is fine on its own, but would be great alongside crusty bread and a side salad for a healthy, balanced meal!

What is the sweet potato chicken soup crockpot version of this recipe?

To make this recipe in the slow cooker, start with 2 cups of broth. Cook on low for 6-8 hours. Remove the chicken to shred and use a blender or immersion blender to blend the sweet potatoes. Add more broth as needed to achieve your desired consistency. Stir shredded chicken, spinach and corn into soup and let cook for 15 minutes more.

Can I turn this into chicken noodle soup with sweet potatoes?

To make this recipe more kid-friendly, increase the broth to 3 cups. The sweet potatoes will still dissolve right into the broth but it will be thinner and more soup-like. You can also reduce the amount of seasonings and skip the spinach if you want.

Do I have to garnish with avocado?

No! I love to use avocado as a soup garnish because it blends right in with its mild flavor and adds some healthy fats but feel free to skip it. You could add some fresh herbs or cheese on top if you want to!

Enjoy!
–Lindsay–

Instant Pot Vegetarian Lasagna Soup

Lindsay — Sun, 10 Nov 2024 05:00:00 +0000

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

*Originally published 1/2018. Updated 11/2024*

Hi friends!

Let’s talk about this Instant Pot Lasagna Soup! It’s all the goodness of lasagna without all the time spent layering! For this version, we’re using lentils- one of my favorite vegetarian protein sources. They cook quickly and don’t have a strong flavor.

If you’re looking to transition more plant-based meals, one of my favorite places to start is by replacing ground meat with lentils. They are similar in size and shape to crumbles of cooked ground meat and pairing them with finely diced mushrooms can help add a bit of heartier/meatier texture.

Here are some other lentil recipes to try:

Instant Pot Lasagna Soup

Lasagna soup is just as it sounds – all the goodness of lasagna, in soup form…so you don’t have to worry about cooking, layering, putting in the oven, etc. Just dump everything in a big pot and voila! When I served this to my husband, he said he definitely couldn’t tell it was meat-free, which I think is the goal for a lot of people serving plant-based meals to meat-eaters.

Best Lasagna Soup Recipe Ingredients

To make this soup you just need a few basic ingredients:

Lentils – start with dry brown or green lentils.
Onion & garlic – adds flavor
Mushrooms – add a bit more “meaty” texture”. I typically use baby portobello but white mushrooms are fine too.
Chopped frozen spinach – no need to thaw ahead of time. You can also skip this and mix in fresh baby spinach after cooking
Lasagna noodles – break them into a pieces before adding them to the pot
Pasta sauce – use your favorite!
Broth – vegetable broth to keep it vegetarian or chicken broth is fine too
Cheese – I use ricotta and shredded mozzarella. You could also mix in some freshly grated parmesan at the end

How To Make Lasagna Soup

Making this soup in the instant pot really couldn’t be easier:

Add all the ingredients to the Instant pot except the shredded mozzarella cheese.
Cook for 8 minutes.
Release the pressure, stir in the shredded cheese and serve!

Easy Recipe For Lasagna Soup

So here’s how you make the Instant Pot vegetarian version:

Instant Pot Vegetarian Lasagna Soup

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This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

Author: Lindsay
Prep Time: 5 min
Cook Time: 8 min
Total Time: 13 minutes
Yield: serves 4-6

Ingredients

2/3 cup dry lentils
1/2 cup diced onion
1.5 cup finely diced mushrooms (i use baby portabello)
2–3 cloves garlic, minced
8 oz chopped frozen spinach
7 uncooked lasagna noodles, broken into pieces
24 oz jar pasta sauce
1 quart vegetable broth (low-sodium)
1 cup ricotta cheese
1 tsp oregano
2 Tbsp fresh parsley, minced
1/2 tsp salt (or more to taste)
1–2 cups shredded mozzarella cheese

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Instructions

Combine all ingredients except shredded mozzarella in the Instant Pot.
Use the manual (or pressure cook) button to cook for 8 minutes.
Use manual or quick release, stir in shredded cheese and serve.

Pretty easy right?

Instant Pot Vegetarian Lasagna Soup FAQs

Can you make one pot lasagna soup on the stovetop?

Yes! This recipe can be made on the stovetop. Just add the ingredients, bring to a boil, then simmer for about 15 minutes before stirring in the shredded mozzarella.

If you’re looking for a meat-based one pot lasagna soup, try:

Can you make slow-cooked lasagna soup? Do you have a Slow Cooker Lasagna Soup recipe?

Yes! Lasagna soup works great in the slow cooker! Although I haven’t tried it, you could probably use this exact recipe in the slow cooker and just cook on low for 8 hours. But if you’re looking for a recipe specifically tested for the slow cooker, try:

Can you make lasagna soup vegan?

To make this soup vegan, you need to use vegan cheese. You can try storebought or make you’re own using a recipe like this Vegan Ricotta. You’ll also need vegan mozzarella – try Follow Your Heart or Violife.

What is white chicken lasagna soup?

White lasagna uses a bechamel sauce made of butter, flour and milk instead of a red sauce like a traditional lasagna. It typically pairs better with chicken than ground meat but you can use it with either. Here are a few recipes for white lasagna:

Is this healthy lasagna soup?

Yes! This instant pot vegetarian lasagna soup is packed with protein, fiber and vegetables and makes a great complete meal on its own. Pair it with a side salad and some crusty bread for an even more robust dinner!

How do I make a more creamy lasagna soup?

Two options for making this soup even creamier – add more cheese or stir in up to a cup of heavy cream before serving!

What’s the best lasagna soup recipe using ground meat?

To make this recipe using ground meat, use the saute function of the instant pot to cook the meat first and drain off any grease. Then add remaining ingredients and cook as directed.

Recipe for Instant Pot Vegetarian Lasagna Soup

Want more Instant Pot recipes? Check out my Instant Pot Recipe Archives here.

And if you try this in the slow cooker, be sure to let me know how it goes!

Enjoy!

Fresh Green Bean Casserole

Lindsay — Mon, 28 Oct 2024 04:00:00 +0000

This Fresh Green Bean Casserole is the perfect Thanksgiving side dish. Made with homemade cream of mushroom soup and pancetta, it’s full of flavor and easy to make!

*Originally published 11/2013. Updated 10/2024*

Hi friend!
It’s hard to believe it’s almost Thanksgiving time again! I’m excited to share this Fresh Green Bean Casserole recipe with you guys because it’s the one that actually converted me into a green bean casserole eater!

Despite the vegetable being in the name of my blog, I’m very picky about my green beans I can’t stand canned green beans and often I actually like eating them better cold than warm. But my husband is a fan of green bean casserole so this year I set out to make a version we both would enjoy and I think I hit the nail on the head with this recipe.

Healthy Green Bean Casserole

Is this a healthy green bean casserole? I think so! It’s packed with fresh green beans and mushrooms and the cream of mushroom soup is homemade so you can easily control the amount of sodium, unlike in the canned version.

The pancetta adds great flavor and there’s just a few breadcrumbs and crispy onions on top to balance everything out! Most importantly it tastes good! And food is meant to be enjoyed

Dairy and Gluten-Free Green Bean Casserole Recipe

It’s super easy to make this a dairy and/or gluten-free green bean casserole recipe. To make the casserole gluten-free just use a gluten-free flour mix in the cream of mushroom sauce. I like King Arthur’s Measure for Measure. And use gluten-free panko breadcrumbs and french fried onions. You can find them at the store or try making your own with a recipe like these Easy Gluten-free Fried Onions. Or skip the fried onions and try crispy shallots instead like this Gluten-Free Green Bean Casserole.

To make the recipe dairy-free, use a plant-based milk like almond or soy milk in the cream of mushroom soup.

Fresh Green Bean Casserole with Mushroom Soup Ingredients

This recipe has two parts. First you make the cream of mushroom soup and then you make the casserole. For the soup you need:

Garlic
Mushrooms – i like mini portabello mushrooms but you can use whatever kind you like
Pancetta – takes the flavor to the next level
Roux ingredients- butter, flour, broth and milk – the flour and butter combine with the liquids to help thicken the soup.

For the casserole you need:

Fresh green beans
Butter, garlic and salt – for flavor
Mushrooms – more of whatever kind you used in the cream of mushroom soup. You can adjust the amount depending how many you want in your casserole.
Panko and crispy onions – to add a little crunch to the top.

How To Make Fresh Green Bean Casserole

You can make this casserole in two parts – one right after the other, or if you need to make the cream of mushroom soup ahead of time, that’s fine too.

To make the cream of mushroom soup:

Saute the mushrooms, garlic and pancetta and set aside.
Melt the butter, add the flour and whisk in the broth and milk, simmering until it thickens.
Add the mushroom mixture back in and voila!

To make the casserole:

Blanche the green beans.
Saute more mushrooms and garlic.
Mix the beans, mushrooms and cream of mushroom soup together, top with breadcrumbs and bake.
Add the crispy fried onions just before serving.

Fresh Green Bean Casserole Recipe

Fresh Green Bean Casserole

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This Fresh Green Bean Casserole is the perfect Thanksgiving side dish. Made with homemade cream of mushroom soup and pancetta, it’s full of flavor and easy to make!

Author: Lindsay
Yield: 9×9 pan

Ingredients

For the cream of mushroom soup:

1 Tbsp oil
2 cloves garlic, minced
4 oz mushrooms, finely diced
4 oz pancetta, finely cubed
2 Tbsp butter
2 Tbsp flour
3/4 cup chicken or vegetable broth
1/2 cup milk (I use 2%)
1/2 tsp salt
1/4 tsp freshly cracked black pepper

For the casserole:

2 pounds fresh green beans, ends trimmed, cut into roughly 1 inch pieces
2 Tbsp butter
2 cloves garlic, minced
4 to 8 oz mushrooms sliced (amount depending on your preference)
1/4 tsp salt
1 batch of cream of mushroom soup
1/2 cup panko bread crumbs
French fried onions, to taste

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Instructions

To make the Cream of Mushroom Soup:

Heat oil in a skillet over medium heat.
Add garlic, mushrooms and pancetta and saute over medium heat for 5 minutes.
Remove from pan and set aside.
Melt 2 Tbsp butter in the skillet.
Add flour and whisk to combine.
Slowly add broth and then milk and salt, whisking constantly to combine.
Bring to a boil, then reduce heat to a simmer and whisk constantly for 2-3 minutes to thicken.
Add mushroom mixture back in, stir to combine, then remove from pan and set aside.

For the casserole:

Preheat oven to 350 degrees F.
Bring a large pot of water to a boil. Add green beans and boil for 5 minutes.
Drain and run under cold water to stop cooking. Set aside.
Meanwhile, melt 2 Tbsp butter in a skillet.
Add sliced mushrooms, garlic and salt and saute for 5 minutes.
In a 9×9 pan, combine green beans, sauteed mushrooms and cream of mushroom soup.
Top with panko breadcrumbs and bake 20 minutes F.
Sprinkle with French fried onions just before serving.

Fresh Green Bean Casserole FAQs

Can I use canned green beans?

If you prefer to use canned green beans, I would skip the blanching the beans and just combine 2 (drained) cans of beans with the sauteed mushrooms and cream of mushroom soup mixture!

Can I use frozen green beans?

I wouldn’t recommend putting the green beans in frozen because it will be too watery. If you need to use frozen, you could try cooking them first and draining the water before mixing them with the mushrooms and soup.

Can I make this fresh green bean casserole ahead of time?

Yes! Feel free to assemble this casserole ahead of time. Add the breadcrumbs just before baking and then add the French fried onions right after baking!

You can also make the cream of mushroom soup ahead of time and/or blanch the green beans ahead of time so assembly goes more quickly when you’re ready to make the casserole.

How to store fresh green bean casserole?

Store this container in an airtight container in the fridge. Add fresh crispy onions after reheating!

Can I make fresh green bean casserole without mushrooms?

Yes! You’re more than welcome to leave the mushrooms out of this recipe. I add about 4 oz of sliced mushrooms to the casserole. You can add up to 8 oz or none at all!

Can I make fresh green bean casserole with store-bought cream of mushroom soup?

Yes. In a pinch you could sub one can of store-bought cream of mushroom soup but i highly recommend giving the homemade version a try!

Can I leave out the pancetta?

Yes! If you can’t find it or don’t want to use it you can leave out the pancetta. But I really love the flavor it adds. You could also substitute a few pieces of diced up bacon for the pancetta.

Can you make fresh green bean casserole in the slow cooker?

Yes! Here are a couple of recipes to try:

These would be a great option if you really need to free up some oven space for the holidays!

Other healthy green bean casserole recipes

Here are a few more recipes to try:

Need more Thanksgiving recipes to pair with this Fresh Green Bean Casserole? Try:

Sweet Potato Apple Cranberry Crumble

This Sweet Potato Apple Cranberry Crumble is the perfect addition to your holiday dinner. Make it for a quick and easy Thanksgiving side dish or pop it in the oven while eating and serve it with ice cream for dessert!

Grab the recipe!

Leftover Turkey and White Bean Soup

This Leftover Turkey and White Bean Soup is perfect for transforming holiday leftovers into a new meal. Or make it with chicken any time of year!

Grab the recipe!

Easy Strawberry Jello Salad with Cool Whip

This Strawberry Jello Salad with Cool Whip is the perfect kid-friendly side dish for your next holiday gathering or weeknight dinner!

Grab the recipe!

Bisquick Cornbread

A non-traditional sweet cornbread that the whole family will love! Makes enough to feed a crowd and pairs well with everything from Thanksgiving turkey to chili!

Grab the recipe!

Sausage and Wild Rice Stuffing

This Sausage and Wild Rice Stuffing makes the perfect holiday side dish but is also hearty enough to enjoy as a meal on its own.

Grab the recipe!

Enjoy!
–Lindsay–

Honey Garlic Air Fryer Tofu

Lindsay — Fri, 09 Feb 2024 05:00:00 +0000

This Honey Garlic Air Fryer Tofu recipe is perfect for a quick, weeknight meal. Pair it with rice and vegetables or add to your favorite salad. This can also be made in the oven!

*Originally published June 2020. Updated Feb 2024*

Hi friends!

Today I’m sharing a super easy way to make honey garlic tofu in the air fryer! If you don’t have an air fryer, don’t leave yet! This can also be made in the oven.

If you do have an air fryer and you’re looking for other recipes, here are a few to try:

Air Fryer Salmon Bites
Air Fryer Steak Bites
I make chicken in the air fryer all the time using this Simple Chicken Marinade

Honey Garlic Air Fryer Tofu

I’ve experimented with tofu a bit in the past and honestly have not fallen in love with it. This recipe has me changing my feelings. I’ve found that tossing in cornstarch and putting in the air fryer has given me the texture I enjoy most.

If you’re already a tofu lover and are looking for more ways to enjoy it, here are a few ideas:

What To Serve with Crispy Air Fryer Tofu

This recipe is designed to just give you flavorful protein option. Serve it with whatever you want! It pairs well with steamed or roasted veggies and rice. You can add it to salads.

How To Make Honey Garlic Tofu Sauce

This recipe basically involves 2 simple steps:

Cube the tofu, toss in cornstarch and cook in the air fryer.
Transfer to a skillet and add a simple sauce

The cornstarch on the tofu will help the sauce thicken right up to coat the tofu pieces and boom! Ready to eat.

To make the simple sauce, you just need a few simple ingredients:

Soy sauce (or tamari) – Use tamari to make it gluten-free
Rice Vinegar
Garlic – I like lots of garlic for flavor
Ginger – optional but I like the flavor it adds
Honey – feel free to adjust the amount to make it as sweet as you like

After you’ve air-fried the tofu, transfer it to a skillet, add the sauce and let it thicken for a few minutes. If the sauce is too thick, you can add a little broth to thin it out. If it’s not thick enough, let it cook a few more minutes.

Honey Garlic Tofu Recipe

Here’s how you make it:

Honey Garlic Air Fryer Tofu

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This Honey Garlic Air Fryer Tofu recipe is perfect for a quick, weeknight meal. Pair it with rice and vegetables or add to your favorite salad. This can also be made in the oven!

Author: Lindsay
Yield: serves 3-4

Ingredients

1 (14 oz) block extra firm tofu
1/3 cup cornstarch
spray oil (I use avocado oil)
3 Tbsp soy sauce
3 Tbsp rice vinegar
2–3 cloves minced garlic
1 tsp fresh ginger
1.5 Tbsp honey
optional: sesame seeds, green onions, sriracha

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Instructions

Press tofu for at least one hour. I cut the block in half to make two thinner pieces, place on a plate, top with another plate and set a heavy skillet on top.
Drain excess liquid and then cut into bite-sized cubes.
Place in a bowl and toss gently with cornstarch.
Preheat air fryer at 375 F for 5 minutes. Place tofu in the air fryer and spray lightly with oil.
Cook in air fryer for 20 minutes, shaking every 5 minutes.
In a small bowl combine soy sauce, rice vinegar, garlic, ginger and honey. Taste and adjust seasoning as needed and mix well.
Transfer tofu to a skillet and add sauce. Saute 3-5 minutes, stirring to coat all pieces in the sauce and let the sauce thicken.
Serve with sesame seeds, sliced green onions and sriracha if desired.

Notes

If you don’t have an air fryer you can place the cornstarch coated tofu on a baking sheet, spray with oil and bake at 400 for 20-25 minutes, stirring occasionally.

That’s it! So easy and a great way to try out tofu. I’ve been enjoying it over rice and veggies but I’ve also been loving it on a salad. Current fav combo is mixed greens, tofu, candied pecans, apples, red onions and crumbled feta. Yassss.

Honey Garlic Air Fryer Tofu FAQs

What type of tofu is best for making Honey Garlic Air Fryer Tofu?

Be sure to use extra firm tofu for this recipe! There are several different brands available and any are fine, it’s the firmness that matters most.

How do I press tofu properly for this recipe?

If you cook a lot of tofu, it might be worth investing in a tofu press (aff link) but if you just cook it occasionally, here are directions for how to press tofu.

Can I substitute honey with another sweetener for a vegan version?

Sure. Maple syrup is an easy substitute for honey and would work well in this recipe.

Is there a gluten-free alternative to soy sauce that I can use?

Yes, tamari can be substituted for soy sauce to make the recipe gluten-free. Just make sure you’re using certified gluten-free cornstarch if needed.

How do I store leftovers of Honey Garlic Air Fryer Tofu and how long will they last?

Store leftovers in a glass storage container in the fridge! Reheat in the microwave or on the stovetop. Leftovers are good for 3-4 days.

Can I prepare Honey Garlic Air Fryer Tofu in advance?

Yes. It will be its crispiest right after you cook it and add the sauce but you can certainly make in advance and reheat it. It still tastes great!

Can I double the recipe in the air fryer?

You can double the recipe but I would recommend cooking in two batches. If you overcrowd the air fryer, the tofu won’t get as crispy.

How do I ensure the tofu doesn’t stick to the air fryer basket?

The cornstarch coating should help as well as the oil you spray on it. Just be sure to shake the basket every few minutes.

Can I use this recipe with other types of protein like chicken?

Yes! This recipe would work well with chicken also but you’d need to reduce the cooking time in the air fryer. Cubes of chicken should cook quickly in 5-6 minutes.

Enjoy!
–Lindsay–