Restaurant Copycat Recipes - The Girl on Bloor

Panda Express Black Pepper Chicken

Taylor Stinson — Thu, 27 Feb 2025 13:00:00 +0000

This Panda Express Black Pepper Chicken is a perfect copycat recipe! The sauce is super easy to make using pantry staples.

I don't know about you, but whenever I go to a mall food court, I'm headed right for the Chinese food. This black pepper chicken totally hits those cravings for when you want the flavor of Chinese fast food without the mall crowds.

Why you'll love this recipe

Takeout copycat: It tastes just like the black pepper chicken you'd get at Panda Express.
Easy ingredients: This recipe is made with pantry staples you probably already have at home.

Ingredients and substitutions

Olive oil – use any neutral cooking oil like avocado oil.
Chicken breasts – chicken thighs would also work.
Cornstarch – use potato starch or arrowroot instead.
Yellow onion – substitute for white onion or red onion.
Celery – or another veggie like bok choy, carrots or zucchini.
Red pepper – use any colour bell pepper of your choice.
Scallions, sesame seeds & chili flakes – optional garnishes.

Stir fry sauce

Hoisin sauce – oyster sauce would also work.
Soy sauce – coconut aminos or tamari are the best substitutes.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Black pepper – green or white peppercorns will work, but have a different flavour.

Rice

White rice – serve with brown rice instead.
Butter – margarine would also be good.

How to make black pepper chicken

Step 1: Season the chicken.

Toss the chicken in the cornstarch. Meanwhile, cook the rice.

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Sauté the vegetables.

Add the veggies and sauté.

Step 4: Add the sauce.

Stir in with the chicken and veggies.

Step 5: Stir to combine.

Cook until the sauce thickens.

Step 6: Serve over rice.

Garnish with scallions, sesame seeds and chili flakes.

Recipe tips and variations

Cook over high heat: This will give your veggies that stir fry texture.
Use a wok: It's great for cooking over high-heat and cooks everything evenly.
Add more veggies: Bok choy, carrots, cauliflower, zucchini and broccoli would all be good.
Use fresh pepper: Freshly ground black pepper will give you the best flavour.

Frequently asked questions

How do I get that “wok hei” flavour?

“Wok hei” is that smoky and slightly charred flavour characteristic of stir-fries cooked over high heat in a wok. Using a wok, high heat, and a small amount of oil can help bring out this flavour. Also, don't overcrowd the pan, and let the food sear before stirring.

How many calories are in this recipe?

The Panda Express black pepper chicken has 660 calories with white rice. My version has 417 calories per serving, so you're definitely saving on the calorie count.

How can I make this gluten free?

Swap soy sauce for tamari or coconut aminos, use gluten-free hoisin sauce, and double-check that your cornstarch is gluten-free. Then, serve with white rice or gluten-free noodles for a fully gluten-free meal!

What to serve with black pepper chicken

I like keeping it simple with a side of white rice, but if you're looking for more side dish options, here are some ideas:

Cauliflower rice for a low-carb option
Lo mein or chow mein to add variety and texture to your meal. Toss them with a simple soy sauce and sesame oil mixture or add them directly to the stir-fry during the last few minutes of cooking
Steam or stir fry bok choy, broccoli, snow peas, or asparagus
Vegetable spring rolls or egg rolls

How to store and reheat

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

Reheat: Microwave for 1-2 minutes or warm in a pan over medium heat until heated through.

Freeze & reheat from frozen: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat in a pan or microwave until warm.

More Panda Express copycat recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers for lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
A rice cooker is invaluable for saving time, and it cooks other grains, too!

Panda Express Black Pepper Chicken

This Panda Express Black Pepper Chicken is a perfect copycat recipe! The sauce is super easy to make using pantry staples.

Course Main Course

Cuisine Asian-Inspired

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 417kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 lb chicken breasts
1 tbsp cornstarch
Salt & pepper, to taste
1 yellow onion, chopped
4 celery stalks, chopped
1 red or green pepper, chopped
Scallions, sesame seeds & chili flakes, for garnish (optional)

Stir fry sauce

1/4 cup hoisin sauce
2 tbsp soy sauce
4 cloves garlic, minced
2 tsp black pepper

Rice

1 3/4 cups water
1 cup white rice
1 tsp butter
1 pinch salt

Get Recipe Ingredients

Instructions

Mix ingredients together for stir fry sauce, then cook rice in a rice cooker.
Season chicken with salt & pepper, then toss in cornstarch. Add olive oil to a large skillet over high heat, then add chicken and saute for 3-4 minutes until lightly browned.
Add onion, celery and red pepper, sauteeing another 4-5 minutes until veggies soften. Mix in stir fry sauce, then cook another 2 minutes until it thickens.
Serve chicken over rice and garnish with scallions, sesame seeds and chili flakes. Enjoy!

Video

Notes

Use freshly cracked pepper for the best flavour.

Add more veggies like broccoli, cauliflower, bok choy, mushrooms, carrots and more.

Store the leftovers in the fridge for 5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Freeze for 3 months, then thaw in the fridge overnight.

Nutrition

The post Panda Express Black Pepper Chicken appeared first on The Girl on Bloor.

Carne Asada Fries Recipe

Taylor Stinson — Thu, 27 Feb 2025 13:00:00 +0000

Carne Asada Fries are topped with cheese, steak, pico de gallo, guacamole, jalapenos and sour cream – they're the definition of fully loaded!

Whenever I'm in charge of meal planning for a special occasion like a cottage weekend, my friends always ask me to make these fries. I was inspired after taking a trip to Los Angeles where I had them at this tex mex restaurant and boy let me tell you, everyone loves these!!!

Why you'll love this recipe

Full of flavour: These loaded fries are packed with flavour thanks to the delicious marinade and toppings.
Easy to prep: Chop up the toppings and marinate the steak beforehand to save on prep time.
Restaurant-worthy: These fries are better than anything you'd get at a restaurant and healthier!

Ingredients and substitutions

Frozen fries – you could also make homemade fries.
Top sirloin – flank steak or skirt steak would both be good.
Cheddar cheese – use mozzarella, Monterey Jack or a Tex Mex blend instead.
Jalapeño pepper – bell peppers are a milder option.
Sour cream – use light sour cream to cut down on calories.
Cilantro – skip this if you're not a fan.
Pico de gallo – jarred or homemade salsa would also be good.
Guacamole – make your own or use a store-bought guac.

Carne asada marinade

Olive oil – or another neutral cooking oil like avocado oil.
Lime juice – use a combo of lime and orange juice for extra flavour.
Soy sauce – coconut aminos or tamari are the best substitutes.
Chili powder – make your own using a blend of paprika, oregano and cumin.
Cumin – add more chili powder instead.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.

How to make carne asada fries

Step 1: Bake the fries.

Bake the fries, then add the cheese and bake until melted.

Step 2: Marinate the steak.

Marinate in the carne asada marinade.

Step 3: Cook the steak.

Let it rest then dice up into pieces.

Step 4: Assemble your fries.

Top the fries with all your toppings and serve.

Recipe tips and variations

Carne Asada Fries are the MOST delicious fusion of crispy fries, grilled steak and savoury toppings. To elevate your homemade version, use some of these tips and tricks!

Marinate for maximum flavour: Marinate for at least 30 minutes, or ideally overnight, for maximum flavour. Don't skip this step!
Use quality fries: The fries are the foundation! I recommend using thick-cut fries that will hold up to the toppings.
Alternate the protein: Feel free to experiment with other meats like grilled chicken, carnitas, or seasoned ground beef to create your own unique combination.

Frequently asked questions

What are carne asada fries?

Carne asada fries originated in San Diego in California. They're basically carne asada tacos but without the tortillas!

What type of steak should you use?

I like to use a good fast fry steak like top sirloin, but you can use any steak of your choice. Just make sure to adjust the cooking time based on the thickness.

Can I make a healthier version?

Yes! Bake the fries instead of frying them. Use lean cuts of meat and trim any visible fat. Load up on fresh toppings like pico de gallo and guacamole, and go easy on the sour cream and cheese.

What to serve with this dish

Adding the right sides will give you a truly well-rounded dining experience. Here's what I recommend:

Make a Mexican street corn salad to stick to the theme!
Whip up some refried beans like pinto or black or corn on the cob

How to store and reheat

Store: Refrigerate leftover carne asada fries in an airtight container for up to 3 days. Store your toppings separately.

Reheat: Reheat the fries in an air fryer or oven to regain crispness. Reheat the carne asada separately. Assemble just before serving.

Freeze & reheat: I definitely do not recommend freezing this dish once it's assembled. Instead, you can try to freeze each component separately, but I think the quality will be compromised, especially the fries.

More loaded fries recipes

See more related recipes

Meal prep tools

Get your glass meal prep bowls here so you can pack these carne asada fries up for tomorrow's lunch!
I get all my grass-fed beef from Butcher Box.

Carne Asada Fries Recipe

Carne Asada Fries are topped with cheese, steak, pico de gallo, guacamole, jalapenos and sour cream – they're the definition of fully loaded!

Course Entree

Cuisine Mexican

Prep Time 20

Cook Time 25

Total Time 45

Servings servings

Calories 672kcal

Author Taylor Stinson

Ingredients

1 bag frozen fries
8 oz top sirloin
1 cup cheddar or mozzarella cheese, grated
1 jalapeno pepper, sliced
1/4 cup sour cream
1/3 cup cilantro, chopped
1 cup store bought pico de gallo
1 cup store bought guacamole
Sour cream to serve, optional

Carne asada marinade

1/4 cup olive oil
1/4 cup lime juice
2 tbsp soy sauce or tamari to make gluten-free
2 tsp chili powder
2 tsp cumin
4 cloves garlic, minced
1/2 tsp each Salt and pepper

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Bake fries according to package directions (usually 10-12 minutes per side). Meanwhile, marinate steak for at least 15 minutes and up to 2 hours.
Heat a skillet over med-high heat. Cook steak in marinade for 2-3 minutes per side depending on thickness of steak. Let rest at least 5 minutes before dicing up.
Remove fries from oven and top with cheese, then bake for 3-5 minutes or until cheese is melted. Divide among 6 plates and top with steak, pico de gallo, guacamole, jalapenos and cilantro. Serve with sour cream if desired and enjoy!

Video

Notes

Note: nutritional info does not include sour cream.

Add on more toppings like Mexican street corn, salsa, hot sauce and lime crema.

Serve with refried beans, cowboy caviar, or chips and guac.

Store all the components separately in the fridge, then assemble your loaded fries fresh.

Nutrition

The post Carne Asada Fries Recipe appeared first on The Girl on Bloor.

Copycat Panda Express Kung Pao Chicken

Taylor Stinson — Thu, 20 Feb 2025 11:51:00 +0000

This Panda Express Kung Pao Chicken is a delicious restaurant copycat! The easy stir fry is made with spicy sauce, chicken and mixed veggies.

This is one of the best takeout-fakeout recipes you'll ever try and I love how tender and juicy the chicken is! You've got to try this one! Serve it over rice or noodles for a quick and satisfying meal that’s easy to make at home.

Why you'll love this recipe

Restaurant copycat: It tastes just like the kind you'd get from Panda Express, but without the extra calories.
Super customizable: You can adjust the spice level, add more veggies and even swap out the protein.

Ingredients and substitutions

Soy sauce – coconut aminos or tamari are the best substitutes here.
Honey – try brown sugar, maple syrup or agave instead.
Chili paste – adjust the amount based on your spice tolerance.
Garlic – freshly minced garlic is best, but jarred minced garlic will work in a pinch.
Chicken thighs – chicken breasts would also work.
Cornstarch – use potato starch or tapioca starch instead.
Peanut oil – use any neutral cooking oil like olive oil.
Red bell pepper – or another veggie like broccoli or cauliflower.
Zucchini – try another veggie like mushrooms.
Green onions – scallions or diced white onion would be good too.
Peanuts – leave this off if need be.

Rice

Jasmine rice – try brown rice instead.
Butter – margarine or oil would also work.

How to make kung pao chicken

Step 1: Coat the chicken.

Toss the chicken in cornstarch. Meanwhile, prepare the sauce by mixing the soy sauce, honey, chili paste and garlic together.

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Add the veggies and sauce.

Sauté sauce and veggies until softened.

Step 4: Top with green onions.

Stir in the green onions, then serve over rice.

Recipe Tips

Use a wok: It'll ensure everything stir fries perfectly since the whole pan heats evenly.
Swap out the protein: Beef or tofu would both be good. You can also try my kung pao shrimp recipe!
Add more vegetables: Try mushrooms, bok choy, broccoli, carrots, snow peas, green beans and more.
Switch up the sides: Serve with brown rice or cauliflower fried rice instead.

Frequently asked questions

What's the difference between kung pao chicken and General Tso's chicken?

Kung pao chicken is made with seared chicken that’s tossed in a sweet and spicy sauce, while General Tso’s chicken is battered and deep fried in a sweeter sauce.

Can I make a gluten-free version of Kung Pao Chicken?

To make a gluten-free version, substitute regular soy sauce with tamari, and double check that all other ingredients, such as chili paste and rice vinegar, are certified gluten-free.

How many calories are in this recipe?

Panda Express' kung pao chicken has 670 calories per serving, whereas my version has 515 calories per serving, so you're saving calories and money by making it at home.

What to serve with this dish

Kung Pao Chicken is delicious on its own, but it can really shine with the right accompaniments. Try some off these:

A flavourful fried rice alternative with eggs, veggies, and soy sauce or a low-carb cauliflower fried rice.
Toss Lo mein or chow mein noodles in soy sauce and sesame oil.
Cucumber salad: Try this one I like to make with chicken wings!

How to store and reheat

Store: Place leftovers in an airtight container and refrigerate for up to 5 days.

Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, adding a splash of water to maintain moisture.

Freeze & Reheat from Frozen: Transfer cooled chicken to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as you would normally.

More takeout-inspired recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this recipe into meal prep.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.

Copycat Panda Express Kung Pao Chicken

This Panda Express Kung Pao Chicken is a delicious restaurant copycat! The easy stir fry is made with spicy sauce, chicken and mixed veggies.

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 515kcal

Author Taylor Stinson

Ingredients

3 tbsp soy sauce
2 tbsp honey
1 tbsp chili paste
4 cloves garlic, minced
4 boneless skinless chicken thighs, diced
1/2 tsp each salt & pepper
1 tbsp cornstarch
1 tbsp peanut oil (or olive oil)
1 red pepper, chopped
1 zucchini, chopped
1 bunch green onions, chopped into 1-inch pieces
1/2 cup peanuts, chopped

Rice

1 cup jasmine rice
1 1/2 cups water
1 tsp butter
1 pinch salt

Get Recipe Ingredients

Instructions

In a small bowl, mix together soy sauce, honey, chili paste and garlic. Set aside. Meanwhile, start to cook rice in a rice cooker.
Toss chicken with salt & pepper and cornstarch in a large bowl. Heat oil over med-high heat in a large skillet then saute chicken for 4-5 min until lightly browned. Add in red pepper, zucchini, stir fry sauce and peanuts, sauteeing another 4-5 minutes until veggies soften.
Stir in green onions, sauteeing another 1-2 minutes. Remove from heat then serve chicken mixture overtop of cooked rice. Enjoy!

Video

Notes

Chop up the chicken and veggies up ahead of time so that all you need to do is throw it all in the pan with the sauce to cook.

Use frozen veggies to cut down on prep time.

Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 mins.

Nutrition

The post Copycat Panda Express Kung Pao Chicken appeared first on The Girl on Bloor.

Easy Mandarin Chicken Recipe

Taylor Stinson — Wed, 19 Feb 2025 13:00:00 +0000

This Mandarin Chicken is a healthier take on your favourite takeout dish. Plus, it has the most delicious sauce ever!

It's quick and easy to make, perfect for a weeknight dinner, and goes so well with rice or steamed veggies. Skip the takeout and enjoy this homemade classic!

Why you'll love this recipe

It's better than takeout: This recipe honestly tastes better than the takeout version. Plus, you're saving money and calories by making it at home.
The chicken is super crispy: You'll love the texture of the mandarin crispy chicken – no deep frying required!

Ingredients and Substitutions

Boneless skinless chicken breast – boneless skinless chicken thighs will also work, but will increase the calorie count.
Eggs – you’ll need the egg to coat the chicken. Alternatively, you can try using mayo or buttermilk, but it may alter the flavour.
Cornstarch – arrowroot or potato starch will also work. Alternatively, you can just replace it with more flour.
Flour – use your favourite gluten-free flour instead.
Sunflower oil – swap out for another neutral cooking oil such as avocado or vegetable oil.
Green onions – leave this garnish off altogether if you don’t have any on hand.
Sesame seeds – white or black sesame seeds would both be good. If you don’t have any on hand, feel free to leave them off altogether.

Mandarin sauce

Juiced orange – you can use store-bought orange juice, but it will increase the calorie count.
Cornstarch – arrowroot or potato starch are good swaps for cornstarch.
Hoisin sauce – oyster sauce is the best substitute here.
Sweet chili sauce – make your own using 1 tbsp. hot sauce, 4 tbsp. honey and 1 tbsp. soy sauce.
Soy sauce – tamari or coconut aminos are the best substitutes for soy sauce.
Lemon juice – freshly squeezed or bottled lemon juice will both work.
Garlic – freshly minced garlic is best but the jarred minced variety will work in a pinch.
Sriracha – or another hot sauce of your choice.

Rice

Jasmine rice – you could also serve this dish with brown rice or any rice variety you like.
Butter – olive oil or margarine will help keep the rice nice and moist.

How to make mandarin chicken

Step 1: Make the rice.

Make the rice, prep your ingredients, and cut up the chicken.

Step 2: Coat the chicken.

Dip the chicken in the egg mixture, then toss it in the cornstarch and flour mixture.

Step 3: Fry the chicken.

Add chicken to skillet and cook until golden brown.

Step 4: Drain the oil.

Drain the chicken on a paper-towel lined plate.

Step 5: Make the mandarin sauce.

Mix all sauce ingredients together and microwave until the sauce thickens.

Step 6: Toss the chicken in the sauce.

Toss the cooked chicken in the sauce, serve over rice, and garnish with green onions and sesame seeds.

Recipe tips & variations

Swap out the protein: Instead of chicken, you can try using shrimp or tofu.
Prep your ingredients: To cut down on cooking time, prep your ingredients beforehand. You can juice the orange, dice up the chicken, and make the sauce a couple days in advance.
Don't coat the chicken: For a lower-calorie option, you can skip coating the chicken and just pan-fry it on its own, but the chicken won't be crispy.
Add more veggies: Stir-fry some bell peppers, broccoli florets or bok choy and add them to the dish.

Frequently asked questions

What's the difference between mandarin and orange chicken?

Orange chicken is basically the Americanized version of the Chinese dish. Orange chicken is made with deep-fried chicken, and typically has a thicker sauce that is made with orange juice.

Can I make a healthier version of Mandarin Chicken?

Yes! By pan-searing or baking the chicken instead of deep-frying and using less sugar in the sauce, you can make this dish a little lighter.

How can I make mandarin chicken gluten-free?

Substitute regular soy sauce with gluten-free soy sauce or tamari and coat your chicken in a gluten-free flour. Always make sure that all other ingredients, such as hoisin sauce or any pre-made sauces used, are certified gluten-free by double checking the ingredients list!

How do I make the sauce thicker?

If you want to thicken the sauce, stir in a cornstarch slurry and let the sauce simmer for a couple minutes. If it's too thick, just add a bit of water and stir.

What to serve with this dish

Mandarin chicken goes perfectly with a whole bunch of side dishes. Here are some of my favourites:

Steamed jasmine rice, fried rice or low-carb cauliflower rice.
Spring rolls, egg rolls or steamed dumplings.
Stir-fried or air-fried vegetables

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm in a pan over medium heat until heated through or microwave for 1-2 minutes, stirring halfway.

Freeze & reheat from frozen: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat in a pan or microwave until hot.

More takeout-inspired recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this mandarin chicken into leftovers.
A rice cooker is invaluable for saving time, and it cooks other grains, too!
Get a meat thermometer to make sure your chicken is cooked through.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Easy Mandarin Chicken Recipe

This Mandarin Chicken is a healthier take on your favourite takeout dish – it has the most delicious sauce ever!

Course Main Course

Cuisine Asian-Inspired

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 586kcal

Author Taylor Stinson

Ingredients

1 lb chicken breasts diced
2 eggs
1/2 cup cornstarch
1 cup flour
1/4 cup sunflower oil
4 green onions sliced
Sesame seeds optional, for garnish

Mandarin sauce

1 orange juiced
1 tbsp cornstarch
2 tbsp hoisin sauce
2 tbsp sweet chili sauce
1 tbsp soy sauce or tamari
1 tbsp lemon juice
2 cloves garlic minced
1 tsp sriracha

Rice

1 cup jasmine rice
1 1/4 cup water
1 tsp butter
1 pinch salt

Get Recipe Ingredients

Instructions

Add rice, butter, salt and water to a rice cooker or pot on the stove and cook until liquid has absorbed.
Add eggs to a bowl, then mix cornstarch and flour together in another large bowl. Dredge chicken in egg mixture, then toss in flour mixture.
Heat a large skillet over medium-high heat and add sunflower oil. When lightly smoking, add chicken and cook for 3-4 minutes per side until golden brown. Add chicken to a paper-towel lined plate to drain oil. Season with salt and set aside.
Meanwhile, whisk orange juice and cornstarch together in a large bowl until there are no lumps. Mix in hoisin sauce, sweet chili sauce, soy sauce, lemon juice, minced garlic and sriracha, stirring until well combined. Microwave, covered, for 1 minute until sauce thickens.
Toss cooked chicken in the bowl with the sauce, then divide cooked rice among plates. Top with chicken, garnishing with green onions and sesame seeds. Serve and enjoy!

Notes

Serve your mandarin chicken with brown rice for a healthier option.

Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave for 2-3 minutes.

Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post Easy Mandarin Chicken Recipe appeared first on The Girl on Bloor.

Copycat Panera Broccoli Cheddar Soup

Taylor Stinson — Thu, 13 Feb 2025 11:24:00 +0000

This Panera Broccoli Cheddar Soup is the best copycat! It’s easy to make and so delicious and creamy – plus, it's freezer-friendly, too!

I used to get this soup all the time during lunch while I was in university. Since then, I've figured out a way to make a healthier version at home that tastes like the real thing!

Why you'll love this recipe

Perfect copycat: It tastes just like the kind from Panera, but with way less calories.
Comfort food fave: Who doesn't love a big bowl of cheesy goodness?!
Meal prep friendly: Make a big batch and enjoy it throughout the week, or freeze it for later.

Ingredients and substitutions

Butter – use olive oil for a lighter option.
Yellow onion – white onion or shallots would also be good.
Celery – swap out for carrots or another vegetable of your choice.
Carrot – use another vegetable or leave it out.
Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
Flour – gluten-free flour or cornstarch will also help thicken the soup.
Milk – use any non-sweetened, plant-based milk of your choice. Extra broth will also work.
Chicken broth – vegetable broth is the best substitute here.
Broccoli – this is pretty essential to the recipe. Use fresh or frozen broccoli.
Cheddar cheese – sharp cheddar, fontina, Gruyere and Swiss are all great options.

How to make broccoli cheddar soup

Step 1: Sauté the veggies.

Sauté the onion, celery and carrot until tender.

Step 2: Add the garlic and flour.

Stir in the garlic and whisk in the flour.

Step 3: Add the milk and broth.

Whisk in the milk and chicken broth.

Step 4: Stir in the broccoli.

Bring the soup to a boil, then add the broccoli.

Step 5: Add the cheese.

Remove from the heat and add in the cheese.

Step 6: Whisk until combined.

Whisk in the cheese until it's fully melted and combined.

Recipe variations

One of the best parts of making this soup at home is that you can customize it to your liking! Here are some different variations you can try:

Veg it up: Swap out the chicken broth for vegetable broth.
Change the cheese: Try using Colby Jack, Swiss or white cheddar for a different flavour.
Keep it light: Use skim milk and olive oil for a lighter version.
Bread bowl: Scoop the insides out of a round loaf of sourdough to make a bread bowl.

Frequently asked questions

How many calories are in a bowl of broccoli cheddar soup from Panera?

One serving of the original broccoli cheddar soup from Panera Bread has 360 calories. In comparison, my recipe shaves off the calories by using lighter ingredients, with only 244 calories per serving.

Why is my soup gritty?

If you find that your soup is gritty, the cheese likely didn't melt properly. Make sure you whisk the cheese in the soup until it's fully melted and combined before serving.

How can I make the soup healthier?

To make a lighter version of the soup, use low-fat milk or half-and-half instead of heavy cream. Incorporating more vegetables, such as cauliflower or spinach will add nutrients and fiber. Reducing the amount of cheese or using a reduced-fat variety can also decrease the calorie content.

What to serve with this dish

Keep things light with a side salad or some crusty bread
Cut down on the serving size and serve it with half of a Panera Bread chicken avocado melt
Serve with mini grilled cheese sandwiches

How to store and reheat

Store: Let the soup cool to room temperature, then refrigerate in airtight containers for up to 5 days.

Reheat: Warm on the stovetop over medium heat, stirring occasionally, until heated through.

Freeze & Reheat: Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop as above.

More delicious soup recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers.
Freeze individual portions in Souper Cubes for up to 3 months.

Copycat Panera Broccoli Cheddar Soup

This Panera Broccoli Cheddar Soup is the best copycat! It’s easy to make and so delicious and creamy – plus, it's freezer-friendly, too!

Course Soup

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 244kcal

Author Taylor Stinson

Ingredients

2 tbsp butter
1 yellow onion, diced
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced `
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 cup milk
2 cups chicken broth
1 head broccoli, finely chopped
1 1/2 cups cheddar cheese, grated

Get Recipe Ingredients

Instructions

Heat butter in a large pot over med-high heat. Add onion, celery and carrot, sauteing for 5 minutes until veggies are tender.
Add in garlic and salt & pepper, stirring for 30 seconds. Whisk in flour, tossing veggies to coat, then slowly whisk in milk and chicken broth.
Bring to a boil, then add broccoli. Allow soup to cook for 8-10 minutes until broccoli is tender, stirring often.
Remove from heat, then whisk in cheese until fully melted and combined. Serve and enjoy!

Video

Notes

Cut down on prep time by using a bag of shredded carrot and pre-chopped broccoli florets.

Try making this soup in the Instant Pot.

To make this recipe vegetarian, swap out the chicken broth for vegetable broth.

Serve with mini grilled cheese sandwiches or a Panera chicken avocado melt.

Store the leftovers in the fridge for up to 3 days. Reheat it on the stovetop or in the microwave.

Freeze this soup for up to 2 months. Reheat from frozen in the microwave or defrost in the fridge overnight and reheat as normal.

Nutrition

The post Copycat Panera Broccoli Cheddar Soup appeared first on The Girl on Bloor.

Chicken Shawarma Bowl

Taylor Stinson — Wed, 12 Feb 2025 12:00:00 +0000

These easy Chicken Shawarma Bowls are delicious for dinner or meal prep. They have marinated chicken, veggies, couscous, and garlic sauce!

Whether you're making them ahead for the week or serving them fresh for dinner, these bowls are satisfying, customizable, and packed with protein. Say goodbye to takeout—homemade shawarma has never been easier!

Why you'll love this recipe

Big on flavour: Marinated chicken, warm spices, and creamy garlic sauce make every bite delicious.
Perfect for meal prep: Make ahead and enjoy flavorful, ready-to-go lunches or dinners.
Balanced and nutritious: Packed with protein, fiber, and fresh veggies for a wholesome meal.
Better than takeout: Enjoy the taste of authentic shawarma at home with fresh, quality ingredients!

Ingredients and substitutions

Chicken marinade

Chicken cutlets – you could also use chicken thighs, or boneless skinless chicken breasts cut in half lengthwise.
Olive oil – or another neutral cooking oil like avocado or canola oil.
Lemon juice – fresh lemon juice is best. Bottled lemon or lime juice can be used in a pinch.
Cumin – ground coriander is the best substitute here.
Turmeric – curry powder would also work, but will have a slightly different flavor.
Smoked paprika – cayenne pepper would also help add some spice to your marinade.
Nutmeg – use allspice for a similar flavor.
Cinnamon – add some more nutmeg or use allspice or cassia instead.

Couscous

Pearl couscous – you could also make your bowls with quinoa, farro or rice.

Garlic sauce

Sunflower oil – canola oil, avocado oil or olive oil would also work here.
Soy milk – you can use any unsweetened plain dairy-free milk here.
Garlic – freshly minced garlic is best, but jarred minced garlic or garlic powder will work if they're all you have on hand.
Lemon juice – fresh lemon juice is best. Bottled lemon or lime juice can be used in a pinch.
Honey – add a bit of agave syrup for sweetness instead or leave this out altogether.

Toppings

Red onion – white onion or pickled onions would also be good.
Sumac – top with some lemon zest instead or leave this off altogether.
Romaine lettuce – use any leafy green of your choice like iceberg lettuce or even kale.
Cucumber – zucchini would be good here too.
Plum tomato – use regular tomato or cherry tomatoes instead.
Pickled turnips – regular pickles would also be yummy on these bowls.
Parsley – you can leave this off, but the fresh parsley add tons of flavor.

How to make chicken shawarma bowls

Step 1: Marinate the chicken.

Add marinade ingredients to a Ziploc bag, then add the chicken.

Step 2: Make the couscous.

Cook until the liquid has absorbed.

Step 3: Cook the chicken.

Cook until the chicken is ready. Let it rest, then slice.

Step 4: Make the garlic sauce.

Blend ingredients until thickened.

Step 5: Prep your toppings.

Prep any toppings of your choice.

Step 6: Assemble your bowls and serve!

Divide the couscous, then add the chicken and onions. Add any toppings of your choice, drizzle with garlic sauce and serve.

Recipe tips & variations

Ingredient prep: Cut down on prep time by marinating the chicken, cooking the couscous, making the garlic sauce and chopping up all the veggies a couple days beforehand.
Swap out the grains: Instead of couscous, try using brown or white rice, quinoa, farro or cauliflower rice for a low-carb option.
Add extra veggies: Throw in any extra veggies of your choice to these bowls – it's a great way to clear out your vegetable crisper! Bell peppers, olives, pickles, pickled onions, cauliflower and more would all be delicious.
Try other sauces: Instead of garlic sauce, try using store-bought hummus and/or tzatziki.
Repurpose the leftovers: Use any leftover chicken to make shawarma wraps, salad or loaded shawarma fries.

Frequently asked questions

How can I make a vegetarian version of a shawarma bowl?

Substitute the chicken with marinated and roasted vegetables like eggplant, zucchini, and bell peppers, or use plant-based proteins such as chickpeas or tofu. Season them with the same shawarma spices to maintain the dish's characteristic flavor.

What is the ideal marinating time for chicken shawarma?

For optimal flavour, marinate the chicken for at least 1 hour, but preferably up to 12 hours. This allows the spices and aromatics to deeply penetrate the meat.

Can I prep these bowls ahead of time?

Yes! You can prep these shawarma bowls by marinating the chicken, chopping veggies, making garlic sauce, and cooking couscous ahead of time, then cooking and assembling fresh.

What to serve with this dish

These chicken shawarma bowls are an entire meal on their own, and you can add pretty much any toppings of your choice. If you're looking for side dish ideas, you can't go wrong with fries (or sweet potato fries for a healthier option), zaatar bread or homemade pita bread. Here are some other sides you can try:

Warm pita or naan: Perfect for scooping up chicken and sauce.
Lentil soup: A hearty, comforting side that adds protein and warmth.
Grilled halloumi: A salty, seared cheese that enhances the meal.
Stuffed grape leaves (Dolma): A delicious, tangy Mediterranean side.

How to store and reheat

Store: Refrigerate all components separately in airtight containers for 3-5 days.

Reheat: Warm the chicken and couscous in the microwave for 1-2 minutes until heated through; assemble the bowl with fresh toppings and sauce.

Freeze & Reheat: Freeze the raw marinated chicken in a freezer-safe container for up to 9 months. Thaw in the refrigerator overnight, cook as directed, and assemble with fresh

More easy bowl recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls to pack up your weekly lunches.
Meal prep with your freezer! Butcher Box, conveniently delivers a variety of meats to your door frozen.
Get a meat thermometer to make sure your chicken is cooked through.
A rice cooker is invaluable for saving time, and it cooks other grains, too!
My Vitamix is a must have for sauces, soups and purees.
An Immersion blender is a cheaper way to blend things up.

Chicken Shawarma Bowl

These easy Chicken Shawarma Bowls are delicious for dinner or meal prep. They have marinated chicken, veggies, couscous, and garlic sauce!

Course Main Course

Cuisine middle eastern

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 611kcal

Author Taylor Stinson

Ingredients

Chicken marinade

1 lb chicken cutlets or chicken thighs
1 tbsp olive oil
1 tbsp lemon juice
1 tsp cumin
1 tsp turmeric
1/2 tsp smoked paprika
1/2 tsp each salt & pepper
1/4 tsp nutmeg
1/4 tsp cinnamon

Couscous

1 1/2 cups water
1 cup pearl couscous or white rice
1 pinch salt

Garlic sauce – to save time, use store bought hummus and/or tzatziki

1/2 cup sunflower oil
1/4 cup unsweetened plain soy milk
2 cloves garlic minced
1 tsp lemon juice
1/2 tsp honey
1 pinch salt

Toppings

1 red onion sliced
1 tsp sumac
2 cups romaine lettuce
1 cup cucumber diced
1 plum tomato diced
1 cup pickled turnips or regular pickles
1 cup parsley finely chopped

Get Recipe Ingredients

Instructions

Add all ingredients to a bowl or ziptop bag under the chicken marinade heading and let marinate for at least 15 minutes. Meanwhile, add couscous or rice and water to a rice cooker and cook until liquid has absorbed.
Heat a large skillet over medium heat, then add chicken with marinade. Cook for about 10-12 minutes, flipping chicken halfway through. Let rest for 10 minutes, then slice chicken against the grain.
Add a bit of olive oil to a small skillet over medium heat, then add onions, sumac and a pinch of salt, sauteeing for 5-10 minutes until softened.
While chicken and onions are cooking, add ingredients for garlic sauce to a blender and blend for 30 seconds until thickened. At the same time, prepare toppings.
Divide couscous among bowls, then divide chicken and onions. Add toppings, then drizzle with garlic sauce. Serve and enjoy!

Notes

If you can't find pickled turnips, you can make your own! I love this easy recipe: https://dinnerthendessert.com/pickled-turnips/

Make your own shawarma spice blend for easy prep.

Swap out the couscous for white or brown rice, quinoa, farro or even cauliflower rice for a low-carb option.

Use any extra chicken to make a shawarma wrap or loaded fries.

Store all the components in the fridge for 3-5 days. Reheat the chicken and couscous (optional), then assemble your bowls.

Freeze the raw marinated chicken for up to 3 months. Defrost in the fridge then cook as normal.

Nutrition

The post Chicken Shawarma Bowl appeared first on The Girl on Bloor.

Copycat McDonald’s Southwest Salad Recipe

Taylor Stinson — Tue, 11 Feb 2025 13:00:00 +0000

This McDonald's Southwest Salad is a delicious copycat, right down to the homemade southwest salad dressing and healthier crispy chicken!

It’s packed with fresh greens, black beans, corn, and a zesty kick of flavour that’s perfect for lunch or dinner. Say goodbye to drive-thru lines and hello to a wholesome homemade salad!

Why you'll love this recipe

Healthier version: Enjoy all the flavors of the original with baked crispy chicken and homemade dressing.
Packed with flavour: Zesty, creamy, and full of fresh ingredients like black beans, corn, and greens.
Budget-friendly: Skip the drive-thru and make it at home for a fraction of the cost.
Customizable: Swap out ingredients or adjust the spice level to suit your preferences.
Meal prep-friendly: Make it ahead for quick and easy lunches or dinners during the week.

Ingredients and substitutions

Chicken tenders – you can also slice up some chicken cutlets or boneless skinless chicken thighs instead.
Eggs – you can leave out the egg but the breadcrumbs might not stay on as well.
Panko breadcrumbs – double up on the regular breadcrumbs or try using tempura, unsweetened corn flakes or crushed potato chips.
Regular breadcrumbs – double up on the Panko or try using tempura, unsweetened corn flakes or crushed potato chips.
Cooking spray – the cooking spray prevents the chicken from sticking to the pan. Using a non-stick pan would also work.

Salad toppings

Romaine lettuce – or another leafy green of your choice like bibb lettuce or iceberg lettuce.
Black beans – chickpeas or kidney peas would also be good in this salad.
Corn – swap this out for another vegetable of your choice.
Tomatoes – try using bell peppers or another veggie.
Shredded cheddar cheese – feel free to use your favourite shredded cheese blend like Tex Mex, Monterey Jack or mozzarella.
Tortilla strips – make your own or use a store-bought variety.
Cilantro – leave the cilantro off altogether if you don’t like cilantro or don’t have any on hand.

Southwest salad dressing

Sour cream – plain Greek yogurt or a dairy-free substitute would also work here.
Lime juice – fresh lime juice is best but bottled lime juice or even lemon juice will work in a pinch.
Paprika – chili powder will provide the same amount of kick.
Onion powder – onion flakes would also work in this salad dressing.
Cumin – coriander is the best substitute for cumin.
Chili flakes – leave these out altogether if you don’t like a lot of spice.

How to make this recipe

Step 1: Bread the chicken.

Bread the chicken, ensuring each piece is evenly coated with egg wash, and breadcrumbs.

Step 2: Bake the chicken.

Arrange the breaded chicken pieces in a single layer on a baking sheet with parchment paper and bake.

Step 3: Mix the salad dressing.

Combine all the salad dressing ingredients. Whisk vigorously until the dressing is well combined and slightly thickened.

Step 4: Chop the chicken and assemble the rest of your ingredients.

Cut the cooked chicken into bite-sized pieces and arrange it over the salad ingredients then serve.

Recipe Tips and Variations

McDonald’s Southwest Salad comes with crispy or grilled chicken, with crispy being the most popular. But, for a lighter version, you can use a mix of breadcrumbs and panko to get the same crunch with fewer calories!

Bake instead: Breaded chicken is usually higher in fat and calories, but baking instead of frying keeps it lighter.
Prep the chicken: Dip the chicken in egg first to help the breadcrumbs stick, ensuring a crispy coating.
Double-duty recipe: This method is perfect not just for salads but also for homemade chicken tenders.

Frequently asked questions

Can I make this gluten-free or low-carb?

While the original McDonald’s salad is not gluten-free, this recipe can be adapted for that diet. Breadcrumbs and panko both include wheat flour, but there are gluten-free breadcrumbs on the market or you can use grilled chicken instead of breaded. Tortilla strips are usually made of corn, so you can still enjoy them in the gluten-free version of this salad, but leave them out if you're looking to go low carb. You'll also want to leave out the black beans and corn as they are higher in carbs.

What is southwest salad dressing made of?

The southwest salad dressing that McDonald’s uses is Newman’s Own Southwest. My version uses a homemade smoky southwest dressing made with mostly pantry staples, but if you’re in a hurry, you can grab a bottle of the Newman’s dressing at most grocery stores.

How many calories are in this McDonald's salad?

This McDonald’s menu salad should be a healthier menu option, but the McDonald’s version contains 520 calories and 39% of your daily recommended fat intake. It does contain plenty of protein, but also more carbs than you may want to consume due to the breading on the chicken. My version has less calories at just 431 calories per serving and is a lot healthier since it uses whole ingredients, less salt and homemade southwest salad dressing with fewer preservatives.

What to serve with this dish

These sides help round out your meal, making the Southwest Salad even more satisfying!

Soup: A tomato soup or black bean soup would make a satisfying pairing.
Sweet Potato Fries: Check out my healthy air-fryer version!
Cornbread: A buttery slice of cornbread adds a Southern twist.
Quesadilla: A cheesy quesadilla with salsa or guacamole on the side will make a delicious combo.

How to store and reheat

Store: Layer salad components in mason jars, placing chicken at the bottom and keeping tortilla strips and dressing separate. Refrigerate for up to 3-4 days.

Freeze & reheat: It's not a good idea to freeze the salad. But, you can freeze the cooked chicken separately in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight and reheat in the microwave. Add the warm chicken to a fresh salad and you're good to go.

More McDonald's copycat recipes

See more related recipes

Meal prep tools for this recipe

Grab some bento box meal prep bowls to separate the ingredients and enjoy this salad for work week lunches.
You can also grab some mason jars to layer the lettuce at the top so it doesn't get soggy.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.

Copycat McDonald's Southwest Salad Recipe

This McDonald's Southwest Salad is a delicious copycat, right down to the homemade southwest salad dressing and healthier crispy chicken!

Course Salad

Cuisine tex mex

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 431kcal

Author Taylor Stinson

Ingredients

Crispy chicken

1/2 lb chicken tenders
2 eggs
1 cup panko breadcrumbs
1 cup regular breadcrumbs
Cooking spray & salt to taste (optional)

Salad toppings

1 head romaine lettuce, chopped
Black beans
Corn
Tomatoes, diced
1/2 cup Shredded cheddar cheese
Tortilla strips
Cilantro, chopped

Southwest salad dressing

3/4 cup sour cream
2 tbsp lime juice
1 tsp paprika
1 tsp onion powder
1 tsp cumin
1/2 tsp salt
1/2 tsp chili flakes

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Crack egg into a large bowl, then coat chicken in it. Mix panko and regular breadcrumbs in a large bowl, then coat chicken in the mixture.
Place chicken tenders on a parchment-lined baking sheet and spray with cooking spray then season with salt if desired. Bake for 6-7 minutes per side until chicken is fully cooked.
Meanwhile, mix ingredients together for salad dressing and assemble ingredients for salads while chicken is cooking.
When chicken is done, remove from oven and let cool. Slice into strips then top each salad with chicken and toss in 2 tbsp of dressing (or less) per salad. Serve and enjoy!

Video

Notes

You can grill the chicken instead of breading it and leave off the black beans and corn for a low-carb option.

Use gluten-free breadcrumbs and tortilla strips for a gluten-free option.

If you’re in a hurry, use the Newman’s Own Southwest bottled dressing that McDonald’s uses.

Meal prep your salads in mason jars. Layer using the instructions above so they stay fresh for up to 4 days.

Freeze any leftover chicken for up to 3 months. Cook from frozen or thaw then microwave.

Nutrition

The post Copycat McDonald’s Southwest Salad Recipe appeared first on The Girl on Bloor.

Super Crispy Air Fryer Chicken Wings

Taylor Stinson — Tue, 04 Feb 2025 13:05:00 +0000

These Crispy Air Fryer Chicken Wings are a healthier version of your favourite restaurant wings and are perfect for game day.

Toss them in your favourite sauce, like classic buffalo, honey garlic, or BBQ, and pair them with celery and carrot sticks. These wings are quick, easy to make, and a guaranteed crowd-pleaser!

Why you'll love this recipe

Quick and easy: Ready in no time with minimal prep and cleanup.
Perfect for any occasion: Ideal for game day, parties, or a simple dinner.
Restaurant-quality at home: Crispy on the outside, juicy on the inside—just like your favorite wings spot!

Ingredients and substitutions

Chicken wings – skinless wings will make the recipe healthier. You can also use boneless skinless chicken.
Sour cream – plain Greek yogurt isn't as tangy but will still taste great with the blue cheese dip.
Blue cheese – you could also substitute for gorgonzola (another type of blue cheese) or feta.
Buffalo sauce – you can make your own using hot sauce, garlic powder and butter with vinegar for extra tang.
BBQ sauce – a combination of ketchup, light brown sugar, white wine vinegar, Worcestershire sauce and paprika will give the same taste.
Butter – swap out the melted butter for a neutral oil like canola or vegetable oil.
Celery & carrot sticks – cut up your favourite veggies like bell peppers, cucumber or cauliflower.

How to make these chicken wings

Step 1: Season the wings.

Season the wings with salt and pepper.

Step 2: Arrange the wings.

Add the wings to the basket.

Step 3: Air fry the wings.

Air fry for 20 minutes, turning halfway.

Step 4: Prepare the sauce.

Mix BBQ sauce and buffalo sauce and microwave.

Step 5: Coat the wings.

Toss the wings in the sauce and coat well.

Step 6: Serve and enjoy!

Serve with veggies and blue cheese dip.

Recipe Tips and Variations

Here's how you can customize your air fryer chicken wings for any craving or occasion!

Use baking powder: Toss the wings with a small amount of baking powder (not baking soda) to help achieve that golden, crispy texture.
Flip halfway through: Turn the wings over halfway through cooking for even browning.
Garlic parmesan wings: Toss with melted butter, minced garlic, and grated Parmesan cheese after air frying.
Asian-inspired wings: Use a mix of soy sauce, hoisin, garlic, and sesame oil for a flavourful glaze.
Honey garlic wings: Coat the wings in a sticky honey garlic glaze for a sweet-savory twist.

Frequently asked questions

Do I need to preheat my air fryer before cooking chicken wings?

Yes, preheating your air fryer ensures it reaches the optimal temperature for cooking. This'll result in a crispier texture and even cooking. Skipping this step can lead to unevenly cooked wings.

How do I prevent my wings from sticking to the air fryer basket?

Lightly coat the air fryer basket with non-stick cooking spray or a small amount of oil before placing the wings inside. This helps prevent sticking and makes for easier cleanup.

How can I make the wings extra crispy?

Pat the wings dry with paper towels to remove any excess moisture. Using baking powder in your seasoning can also help making them extra crispy. Try cooking at a higher temperature towards the end.

How many calories are in air fryer chicken wings?

Air fryer chicken wings are a lot healthier than the ones you get at your favourite wing spot. These ones have just 295 calories, whereas popular restaurant versions can have up to 700 calories.

What to serve with this dish

Here are some of the side dishes that would enhance the flavors and turn crispy air fryer chicken wings into a complete meal!

Veggies: Serve with crunchy celery, carrot sticks, or cucumber slices for a refreshing side.
Cornbread or biscuits: Warm, buttery sides like cornbread muffins or fluffy biscuits make a great addition.
Rice or quinoa: Add a grain-based side for a heartier meal.
Onion rings: For a fun pairing, onion rings are always a hit.

How to store and reheat

Store: Place leftover wings in an airtight container in the refrigerator for up to 4 days.

Reheat: Reheat the wings in the air fryer at 400°F (200°C) for 5-6 minutes.

Freeze: Freeze cooked wings in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Reheat frozen wings in the air fryer at 375°F for 12-15 minutes, flipping halfway through.

More game day recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
I own and love the Philips Digital Airfryer XXL
You can order buffalo sauce online

Super Crispy Air Fryer Chicken Wings

These crispy Air Fryer Chicken Wings are a healthier version of your favourite restaurant wings and are perfect for game day.

Course Appetizer, Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 295kcal

Author Taylor Stinson

Ingredients

1 lb chicken wings
salt & pepper, to taste
cooking spray
Celery & carrot sticks, to serve

Blue cheese dip

1/2 cup sour cream
1/3 cup blue cheese

Wing sauce

3/4 cup buffalo sauce
1/4 cup BBQ sauce
1 tbsp butter, melted

Get Recipe Ingredients

Instructions

Preheat air fryer to 400 F for 8 minutes. Season wings with salt & pepper, then add to basket in one single layer. Spray with cooking spray, then air fry for 20 minutes, turning once halfway through cooking time. You may need to do wings in two batches.
Meanwhile, mix together melted butter, buffalo sauce and BBQ sauce in a large bowl. Microwave for 1-2 minutes until hot.
Mix sour cream and blue cheese together to make the dip, and chop up celery and carrots.
When wings are done, toss in sauce. Serve alongside carrots, celery and blue cheese dip. Enjoy!

Video

Notes

Turn the wings over halfway through cooking for even browning

Store leftover wings in the refrigerator for up to 4 days. Reheat the wings in the air fryer at 400°F (200°C) for 5-6 minutes.

Freeze for up to 3 months. Reheat frozen wings in the air fryer.

Nutrition

The post Super Crispy Air Fryer Chicken Wings appeared first on The Girl on Bloor.

Wendy’s Taco Salad {Perfect Copycat!}

Taylor Stinson — Thu, 30 Jan 2025 13:00:00 +0000

This Wendy's Taco Salad recipe is an almost exact copycat of the fast food chain's famous salad. You'll learn how to make the Wendy's chili recipe too!

This hearty and flavorful salad is loaded with fresh greens, juicy tomatoes, shredded cheese, and crunchy tortilla chips, all topped with the iconic chili and a zesty dressing. It’s easy to customize with your favorite toppings and perfect for meal prep or a quick dinner.

Why you'll love this recipe

Oh so satisfying: This is loaded with seasoned beef, fresh veggies, and crunchy tortilla chips.
Family-friendly: A fun and delicious way to please everyone at the table!

Ingredients and substitutions

Wendy's Chili

Olive oil – or another neutral cooking oil like avocado or canola oil.
Yellow onions – white onions or shallots would also work.
Celery – fennel or carrots can be used instead.
Extra-lean ground beef – make this chili even healthier using ground turkey or chicken.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Chili powder – make your own using a blend of cumin, paprika and cayenne.
Cumin – use some extra chili powder or coriander instead.
Coriander – add in more cumin if you don’t have any coriander on hand.
Pinto beans – black beans, cannellini beans or chickpeas would all be good too.
Kidney beans – add in some extra pinto beans or black beans.
Canned crushed tomatoes – canned diced tomatoes would also work here.
Beef broth – chicken or vegetable broth can be used, but it won’t have the same flavour.

Salad

Romaine lettuce – butterhead or iceberg lettuce are both similar or you can use a healthier option like kale or spinach.
Beefsteak tomato – or any kind of tomato you have on hand.
Shredded cheddar cheese – substitute for another shredded cheese like Monterey Jack or mozzarella.
Tortilla chips – tortilla strips would also work or you can add wonton strips for a bit of crunch.
Sour cream – plain Greek yogurt is a healthier option but has a different flavour.
Salsa – use your favourite jarred salsa, fresh salsa or homemade pico de gallo.

How to make Wendy's taco salad

Step 1: Make the chili.

Cook beef with onions, peppers, beans, and spices.

Step 2: Assemble the salad.

Layer greens, tomatoes, cheese, and tortilla chips.

Step 3: Add the chili.

Spoon the warm chili over the top.

Step 4: Serve and enjoy!

Drizzle with dressing and serve!

Recipe tips and variations

There are so many ways to enhance and customize this salad. Here are some of my recommendations:

Use fresh ingredients: Choose crisp lettuce, ripe tomatoes, and freshly shredded cheese for the best flavor.
Layer wisely: Keep the lettuce and toppings separate until ready to serve to prevent sogginess.
Change up the protein: Swap ground beef in the chili for ground turkey, chicken, or a plant-based meat substitute.
Add grains: Mix in cooked quinoa or rice for a heartier salad.

Frequently asked questions

Can I customize the toppings?

Absolutely! Feel free to add toppings like sliced jalapeños, avocado, black olives, or a squeeze of lime juice to enhance the flavour according to your preferences.

How should I serve the chili on the salad?

It's best to serve the chili warm over the salad to prevent wilting the lettuce. About 15 to 20 seconds in the microwave is enough to warm the chili.

How many calories are in a Wendy's taco salad?

Wendy’s Taco Salad has 620 calories (260 from fat) for a full size and 470 calories (200 from fat) for a half size. My version has just 372 calories per serving, saving you calories and money!

How to store and reheat

Storing: Keep all the ingredients stored separately in the fridge for up to 3-4 days to prevent sogginess. Store the chili in one container and toppings like tortilla chips, sour cream, and salsa in others.

Reheating: Warm the chili in the microwave for 1-2 minutes, then assemble the salad fresh in a bowl before serving.

Freezing: The chili can be frozen for meal prep in airtight containers or Ziploc bags for up to 3-6 months. Thaw overnight in the fridge before reheating.

More delicious salad recipes

Meal prep tools

Grab some bento box meal prep bowls to separate the ingredients and enjoy this salad for work week lunches.
You can also grab some mason jars to layer the lettuce at the top so it doesn't get soggy.
I get all my free-range ground chicken from Butcher Box, conveniently delivered to me frozen.
Get some small glass bowls with lids to freeze the chili.

Wendy's Taco Salad {Perfect Copycat!}

This Wendy's Taco Salad recipe is an almost exact copycat of the fast food chain's famous salad. You'll learn how to make the Wendy's chili recipe too!

Course Salad

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 372kcal

Author Taylor Stinson

Ingredients

Wendy's Chili recipe

1 tbsp olive oil
2 yellow onions, diced
3 stalks celery, finely chopped
1 lb extra-lean ground beef
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp pepper
1 can pinto beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 (398mL) can crushed tomatoes (or 1/2 of a 796mL can)
1 cup beef broth

Salad

1 bunch romaine lettuce, chopped
1 beefsteak tomato, sliced
1/2 cup shredded cheddar cheese
Tortilla chips, to serve
Sour cream, for topping
Salsa, for topping

Get Recipe Ingredients

Instructions

Heat olive oil in a large pot over med-high heat. Add onions and celery, sauteeing for 2-3 minutes until veggies soften. Add ground beef and brown for another 2-3 minutes before adding garlic, chili powder, coriander, salt & pepper. Stir well and cook for 2-3 minutes until flavours develop.
Add kidney beans, pinto beans, tomatoes and beef broth, then bring to a boil. Lower heat to med-low then cover with a lid and let simmer for 20 minutes.
While chili is cooking, assemble salad. Top salad with chili and tortilla chips, then serve and enjoy!
If meal prepping as lunches: Add chili to the bottom of mason jars, then layer in cheese, tomatoes, lettuce and pack tortilla chips in a separate bag. This way veggies will stay fresh for the week (lasts in fridge 3-5 days).
If freezing chili: freeze in round glass containers with lids once cooled up to 3 months. Reheat in microwave for 6-7 minutes when ready to serve, stirring halfway through.

Video

Notes

Make this taco salad even healthier using ground turkey, low-fat cheese, no sour cream and baked corn tortilla chips.

Meal prep the salads in mason jars and store them in the fridge for 4-5 days.

Freeze any leftover chili for 3-6 months. Reheat from frozen in the microwave for 6-7 minutes.

Nutrition

The post Wendy’s Taco Salad {Perfect Copycat!} appeared first on The Girl on Bloor.

Taco Bell Power Bowl Copycat Recipe

Taylor Stinson — Wed, 29 Jan 2025 12:00:00 +0000

This Taco Bell Power Bowl is the perfect meal prep idea and is a healthier copycat recipe you can easily make at home in just 30 minutes!

I am definitely a Taco Bell girlie but you just can't eat there everyday. You can make your own homemade version, though, and I'm obsessed with these power bowls!

Why you'll love this recipe

Healthier takeout: It tastes just like the Taco Bell version, but with less calories (and no trip to the drive thru).
Gluten-free: It's the perfect gluten-free meal with lots of protein.
Meal prep friendly: Make your bowls ahead of time and enjoy throughout the week.

Ingredients and substitutions

Chicken

Olive oil – use any neutral cooking oil like avocado or canola oil.
Chicken cutlets – you could also make your power bowl with steak, ground beef of shrimp.
Chili powder – you can mix together cumin, cayenne and paprika instead.

Quick guacamole

Avocado – you can use store-bought guacamole, but the homemade version is healthier.
Red onion – you could also add in a clove of minced garlic. White onion will work in a pinch, but has a milder flavour.
Lime juice – use freshly squeezed or bottled lime juice or even lemon juice.

Rice

White rice – use any rice of your choice like basmati, jasmine or brown rice.
Pico de gallo – diced tomatoes or salsa would also be good here.
Romaine lettuce – swap out for another leafy green such as iceberg, butterhead or even kale.
Shredded cheese – use any cheese blend you’d like. Tex Mex, Monterey Jack or cheddar are all great options.
Sour cream – substitute for lime crema or leave this off altogether.

How to make the Taco Bell power bowl

Step 1: Season the chicken.

Coat the chicken with olive oil and spices.

Step 2: Make the guacamole.

Mash up the avocado with all the guacamole ingredients.

Step 3: Cook the chicken.

Cook the chicken until ready.

Step 4: Slice the chicken.

Slice into bite-sized pieces.

Step 5: Prep your toppings.

Cook the rice and cut up all your toppings.

Step 6: Assemble and serve!

Layer the rice on the bottom of your meal prep bowls, then add in all the other ingredients.

recipe tips and variations

These power bowls are super customizable! Here are some different variations you can try:

Protein: Swap out the chicken cutlets for shredded chicken or ground beef. For a vegetarian option, add more beans or use sofritas.
Grains: Use brown rice, quinoa or cauliflower rice for a low-carb option.
Dairy-free: Leave out the sour cream and cheese or use dairy-free alternatives of your choice.
Sauces: Add avocado ranch dressing for extra flavour.
Veggies: Diced tomatoes, bell peppers and corn would all be delicious.
Keto-friendly: Skip the black beans and rice, or swap out the regular rice for cauliflower rice.

Frequently asked questions

How many calories are in a Taco Bell Power Bowl?

The Chicken Power Bowl contains approximately 470 calories, with 18 grams of fat and 50 grams of carbohydrates.

How can I make a vegetarian or vegan Power Bowl?

For a vegetarian version, skip the chicken and add extra beans or tofu. For a vegan version, leave out the cheese, sour cream, and ranch dressing and use plant-based substitutes.

How much protein is in this meal?

According to the nutritional information on the Taco Bell website, fire grilled chicken bowls have 26 grams of protein, shredded chicken bowls have 22 grams, seasoned ground beef bowls have 19 grams and steak power bowls have 25 grams. My bowls have 24 grams of protein so you are getting more wholesome ingredients while still retaining a high protein count.

How to store and reheat

To store: Assemble your ingredients in glass meal prep bowls, then store in the fridge for up to 5 days. If you want to eat the chicken warm, store it separately.

To reheat: You can eat these bowls cold or if you've stored the chicken on its own, sprinkle some water over top then microwave for 1-2 minutes.

To freeze: Freeze the cooked chicken, cooked rice and black beans in airtight containers for 3 months. The night before you want to make your bowl, move the containers to the fridge to defrost, then reheat as normal.

More restaurant copycat recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning these power bowls into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.

Taco Bell Power Bowl Copycat Recipe

This Taco Bell Power Bowl is the perfect meal prep idea and is a healthier copycat recipe you can easily make at home in just 30 minutes!

Course Main Course

Cuisine American, Mexican

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 451kcal

Author Taylor Stinson

Ingredients

Chicken

1 tsp olive oil
2 chicken cutlets
1 tbsp chili powder
1 tsp cumin
Salt & pepper, to taste

Quick guacamole

1 avocado
1 tbsp finely chopped red onion (and/or 1 clove garlic, minced)
2 tsp lime juice
1/2 tsp salt
1/4 tsp pepper

Rice

2 cups water
1 cup white rice
1 tsp butter
1 pinch salt

Toppings

1 can black beans, rinsed and drained
1 cup pico de gallo storebought or homemade
1 cup romaine lettuce, chopped
2 tbsp shredded cheese
2 tbsp sour cream

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Rub chicken cutlets with olive oil, chili powder and cumin then season with salt and pepper. Bake for 12-15 minutes until fully cooked (will depend on thickness of cutlets). Once chicken is fully cooked, remove from oven and slice.
Meanwhile, mash avocado and make the quick guacamole, then cook rice in a rice cooker or on the stovetop and prepare all the toppings.
Layer rice in the bottom of meal prep bowls, then divide all other ingredients evenly. Leftovers will keep in the fridge 4-5 days.

Video

Notes

Add in more toppings like baby spinach, bell peppers, cooked lentils and/or refried beans.

Store your bowls in the fridge for up to 5 days. Eat cold or reheat the chicken separately.

Prep and freeze components of this recipe ahead of time like the chicken, rice and beans.

Nutrition

The post Taco Bell Power Bowl Copycat Recipe appeared first on The Girl on Bloor.

In-N-Out Animal Style Fries {Copycat}

Taylor Stinson — Mon, 27 Jan 2025 13:00:00 +0000

These In-N-Out Animal Fries taste just like the secret menu version topped with cheddar cheese, caramelized onions and special sauce!

These fries are the ultimate indulgence, combining crispy golden fries with melty cheese and mouth-watering toppings. This recipe is surprisingly easy to make and guaranteed to satisfy your cravings.

Why you'll love this recipe

Secret menu copycat: They taste just like the kind from In-N-Out!
Yummy sauce: You're going to want to put the In-N-Out special sauce on everything. Trust me.

Ingredients and substitutions

Frozen fries – you can use crinkle-cut, curly, waffle or even sweet potato fries.
Olive oil – or another neutral cooking oil like avocado oil.
Onions – white, yellow or red onion would all work.
Cheddar cheese – use pepper jack or American cheese slices instead.

Special Sauce

Mayo – use light mayo to cut down on calories.
Ketchup – you can try BBQ sauce, but the taste will be different.
Relish – chopped dill pickles would also be good.
Dried minced onion – use onion powder in a pinch.
Vinegar – white vinegar is best or you can leave this out altogether.
Cayenne pepper – paprika will also give the sauce some kick.

How to make animal style fries

Step 1: Cook the fries.

Cook according to the package instructions.

Step 2: Caramelize the onions.

Fry the onions until they caramelize. Mix the sauce ingredients together.

Step 3: Melt the cheese.

Add the cheese during the last 5 minutes of cooking time.

Step 4: Assemble and serve.

Top the fries with the sauce and onions, and serve.

Recipe tips & tricks

Here are some of my top tricks for making these loaded fries:

Swap the cheese: I like shredded cheddar or pepper jack, but In ‘N Out uses American cheese slices.
Make homemade fries: Frozen fries are easier, but homemade fries would be good too.
Go slow: Take your time caramelizing the onions so they don't burn. The slower, the better!
Re-use the secret sauce: It's a great dipping sauce for tater tots, sweet potato fries or burgers.

Frequently asked questions

Are these fries a secret menu item?

Animal-style fries are now part of In-N-Out's Not So Secret menu. They used to be a completely secret menu item, though!

What other sauces can I use?

The special sauce is what really makes these fries shine, but if you want, you could also top them with Chik Fil A sauce, Big Mac sauce or Shake Shack sauce.

Can I add meat?

This recipe is vegetarian, but if you want to add some protein, they'd be great with crumbled bacon, leftover chicken or ground beef.

What to serve with this dish

When it comes to these fries, you can't go wrong with the classic burger and fries combo. Here are some options to try:

Storing and reheating

Storing: Store the cheese fries without the sauce in the fridge for 3 days. The sauce can be stored separately for up to a week.

Reheating: Pop the cheese fries in the oven for 10-15 minutes at 350°F. Top with the sauce and dig in!

Freezing: Since this recipe uses frozen fries, it's not a good idea to re-freeze them.

More loaded fries recipes

See more related recipes

Meal prep tools

Store leftover fries in glass meal prep bowls.
Save time and use this pre-made special sauce – it's very similar to the real thing!

In-N-Out Animal Style Fries {Copycat}

These In-N-Out Animal Fries taste just like the secret menu version topped with cheddar cheese, caramelized onions and special sauce!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 517kcal

Author Taylor Stinson

Ingredients

1 bag frozen fries
1 tbsp olive oil
2 onions, diced
3/4 cup shredded cheddar cheese

Special sauce

1/2 cup mayo
2 tbsp ketchup
2 tbsp relish
1 tbsp dried minced onion
1 tsp vinegar
1 dash cayenne pepper

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Add frozen fries to a parchment-lined sheet pan and bake according to package instructions (usually 10-12 minutes per side).
Meanwhile, dice onions and fry in a pan with olive oil for 20 minutes until onions slightly caramelize. Then, grate cheese and mix sauce ingredients together.
Remove fries from the oven about 5 minutes before the end of cook time, and add cheese. Bake remaining 5 minutes until fully melted.
Remove from oven and top with caramelized onions and special sauce. Serve and enjoy!

Video

Notes

Try using different kinds of fries like waffle fries, curly fries or even sweet potato fries.

Make the sauce ahead of time and store it in the fridge for up to a week.

Try topping the fries with Chik Fil A sauce, Big Mac sauce or Shake Shack sauce.

Store any leftover fries and sauce separately in the fridge for up to 3 days. Reheat in the oven for 10-15 minutes at 350 F.

Nutrition

The post In-N-Out Animal Style Fries {Copycat} appeared first on The Girl on Bloor.

Chipotle Barbacoa Recipe

Taylor Stinson — Thu, 23 Jan 2025 13:30:00 +0000

This barbacoa beef is a perfect Chipotle copycat! The beef stays tender and flavourful. Make it in the Instant Pot, crockpot or stove top!

Who doesn't love a Chipotle bowl for lunch? But because you can't exactly afford to eat there everyday, you can make a big batch at home! And, when you use the Instant Pot or Crockpot, you can just set it and forget it.

Why you'll love this recipe

Super flavourful: The barbacoa is sooo yummy and full of flavour.
Different serving options: Serve it as burrito bowls, enchiladas, tacos and more!
No upcharge for guac: When you make your barbacoa at home, you don't need to pay extra for guac.

Ingredients and substitutions

Olive oil – or another neutral oil like canola oil.
Stewing beef – diced chuck roast or steak would also work.
Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
Chipotle pepper – try using chipotle powder instead.
Adobo sauce – make your own or use a store-bought sauce.
Lime juice – fresh or bottled lime juice can both be used.
Soy sauce – tamari or coconut aminos are the best substitutes here.
Vinegar – use apple cider vinegar or double up on the lime juice.
Chili powder – taco seasoning would also work.
Ground cumin – add more chili powder instead or use taco seasoning.
Onion powder – garlic powder would also be good.
Paprika – use a pinch of cayenne instead.
Beef broth – vegetable broth can work but will have a different flavour.
Rice – serve it over white rice, brown rice or cauliflower rice.
Toppings – salsa, guacamole, corn, lettuce, cheese, sour cream and cilantro would all be good.

How to make barbacoa beef

Step 1: Cook the beef.

Cook the barbacoa ingredients in the Instant Pot, crockpot or stove top.

Step 2: Make the rice.

Cook rice in a rice cooker or on the stove.

Step 3: Shred the beef.

Shred the beef once it's finished cooking.

Step 4: Assemble your bowls.

Serve the beef over rice with all your toppings.

Recipe tips & variations

Here are my top tips for making the best barbacoa:

Sear the beef: Sear for a minute per side before cooking for added flavour.
Adjust the spice: For less spice, use only half a chipotle pepper.
Top it up: Add guac, cheese, lime crema, lettuce and refried beans.

Frequently asked questions

How can I adjust the spiciness of the barbacoa?

To reduce heat, use fewer chipotle peppers or remove their seeds before blending. For a spicier dish, consider adding extra chipotle peppers, jalapeños, or a dash of hot sauce.

Can I make this recipe with chicken or pork instead?

You can definitely try! Just make sure to dice the meat beforehand. Cooking time should remain the same.

Can I use frozen meat?

The meat needs to be defrosted first, especially if you're cooking on the stovetop or crockpot.

How to serve this dish

There are so many ways you can serve barbacoa beef:

Burrito bowls: Serve over cilantro lime rice with all your fave toppings.
Tacos: Serve in corn tortillas with red onion, cilantro and cotija cheese.
Burritos: Serve in flour tortillas with your favourite toppings.
Fully loaded: Turn them into loaded fries, loaded sweet potatoes or stuffed poblano peppers!

Storing and reheating

Storing: Store the beef, rice and toppings separately in the fridge for up to 5 days.

Freezing: Freeze the beef for up to 3 months, and thaw in the fridge overnight.

Reheating: Microwave the beef and rice separately for 1-2 minutes, then assemble your bowls.

More restaurant copycat recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan to use the Instant Pot barbacoa beef in lunches for the week.
Get some compostable takeout containers like the ones pictured in this post.
I get all my grass-fed beef and free-range chicken from Butcher Box, conveniently delivered to me frozen.

Chipotle Barbacoa Recipe

This barbacoa beef is a perfect Chipotle copycat! The beef stays tender and flavourful. Make it in the Instant Pot, crockpot or stove top!

Course Entree

Cuisine Mexican

Prep Time 20

Cook Time 40

Total Time 6

Servings servings

Calories 514kcal

Author Taylor Stinson

Ingredients

For barbacoa

1 tbsp olive oil
2 lbs stewing beef
4 cloves garlic minced
1 chipotle pepper, minced
2 tbsp adobo sauce (from the can of chipotles)
1 tbsp lime juice
1 tbsp soy sauce or tamari if gluten-free
1 tbsp vinegar
1 tbsp chili powder
2 tsp cumin
2 tsp onion powder
2 tsp paprika
3/4 cup beef broth
1/2 tsp each salt & pepper

For bowls

1 cup Store bought pico de gallo
1 cup Store bought Guacamole
1 cup Corn
2 cups Lettuce
1 cup Shredded cheddar cheese
sour cream to serve
cilantro to serve

Rice

1.5 cups water
1 cup dry rice
1 tsp butter

Get Recipe Ingredients

Instructions

Instant Pot instructions

Add all ingredients for barbacoa to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 20 minutes. Do a natural pressure release, then open lid when pressure gauge has dropped and lid opens easily (should take about 20 minutes). Shred beef and serve in juices.

Stovetop instructions

Add all ingredients for barbacoa to a large pot on the stove in the order that they are listed. Bring to a boil, then place lid on pot. Lower heat to a simmer and cook for 1 hour, stirring every so often. Shred beef and serve in juices.

Crockpot instructions

Add all ingredients for barbacoa to the slow cooker in the order that they are listed. Cook on high for 3 hours, or on low for 6-8 hours. Shred beef and serve in juices.

To assemble

Meanwhile, add water, rice and butter to a rice cooker or pot on the stove and cook until liquid has absorbed. Assemble ingredients for bowls.

Video

Notes

UPDATE: The recipe video lists 2 minutes as the cook time but the updated and correct version of this recipe is 10 minutes, as listed in the recipe instructions.

Use your barbacoa to make burrito bowls, tacos, burritos, quesadillas or loaded fries.

Make it with a larger roast and cook on high pressure for 30 mins.

Store the leftovers in the fridge for up to 5 days. Reheat the rice and beef separately, add to your fresh bowls and dig in.

Freeze the barbacoa for up to 3 months.

Nutrition

The post Chipotle Barbacoa Recipe appeared first on The Girl on Bloor.

The BEST Starbucks Egg Bites Copycat

Taylor Stinson — Mon, 20 Jan 2025 13:28:00 +0000

This is the Best Starbucks Egg Bites Recipe! They taste just the sous vide Bacon & Gruyere egg bites and are a great grab-and-go breakfast idea.

Oh Starbucks egg bites, why are you so hard to replicate?! I've tested these babies SEVEN TIMES since 2018 and I think I've finally nailed the right texture. If you can't stop ordering these at Starbs, my version will hopefully help save you some dough!

Why you'll love this recipe

Perfect copycat: They taste just like the kind you'd get at Starbucks, without the high price tag.
No special equipment required: They're baked in the oven, so you don't need a sous vide machine!

Ingredients and substitutions

Cooking spray – you could also grease the pan with butter or margarine.
Bacon – use turkey bacon for a lower-calorie option.
Eggs – fresh eggs are best but you can try using carton eggs instead.
Cottage cheese – you can try using cream cheese but your bites won't have the same texture.
Gruyere cheese – swap out for another cheese of your choice like gouda, cheddar or Swiss.
Cornstarch – potato starch or a bit of flour can be used instead.

How to make egg bites

Step 1: Cook the bacon.

Fry in a skillet or cook in the oven.

Step 2: Add ingredients to a blender.

Add the cottage cheese, gruyere cheese, cornstarch and salt to a blender.

Step 3: Blend the mixture.

Blend until creamy, then add the eggs.

Step 4: Add to a muffin tray.

Divide the bacon among the muffin cups, then add in the egg filling.

Step 5: Pour water into the tray.

Carefully pour boiling water into the tray.

Step 6: Bake and serve!

Bake until the bites are set, then let them cool.

Tips for the best egg bites

There are a few tips to ensure you get egg bites that taste just like the ones from Starbucks EVERY time:

Don't overblend the mixture: If you blend for too long, the egg bites will fall while baking.
Check on them: Check on them 5 minutes before the cooking time is up to make sure you don't overcook them. You'll know they're done when a toothpick comes out clean.
Try out different toppings: Make my copycat Starbucks Egg Whites Bites or play around with your favourite toppings. Sundried tomatoes, onion, broccoli, kale, green onions, breakfast sausage, feta cheese, Swiss cheese and fresh herbs would all be delicious additions.

Frequently asked questions

Do I need to sous vide the eggs?

While sous vide eggs are normally cooked in simmering water, these egg bites are baked in a muffin tray that's placed on a baking dish filled with boiling water. It’s an easy way to get that creamy sous vide texture without a special machine.

Why are my egg bites spongy?

To ensure that your copycat Starbucks egg bites have the right texture, make sure you don't overmix the eggs and ensure you submerge the bottom of your muffin tins in water completely.

Can I make them dairy-free?

If you want your egg bites to be dairy-free, use dairy-free cottage cheese or dairy-free cream cheese, and a dairy-free cheese of your choice instead of gruyere. Just keep in mind that they won't have the same texture.

Storing & reheating

These Starbucks egg bites are great for meal prep! Here's how to store and reheat them:

Storing in the fridge: Store them in airtight containers in the fridge for up to 5 days.
Reheating: Eat them cold or reheat in the microwave for 1 minute.
Freezing: Freeze for up to 2 months in Ziploc bags or airtight containers. Defrost in the fridge overnight then reheat as normal.
Reheat from frozen: You can also reheat from frozen for 3-4 minutes in the microwave.

More healthy egg recipes

See more related recipes

Meal prep tools

Store any leftover egg bites in these glass meal prep bowls.
The Vitamix is my favourite blender to use when making these egg bites.

The BEST Starbucks Egg Bites Copycat

This is the Best Starbucks Egg Bites Recipe! They taste just the sous vide Bacon & Gruyere egg bites and are a great grab-and-go breakfast idea.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 275kcal

Author Taylor Stinson

Ingredients

cooking spray
4 slices bacon or turkey bacon diced
8 eggs, whisked
1 cup cottage cheese
1 cup gruyere cheese shredded
1 tbsp cornstarch
1/4 tsp salt

Get Recipe Ingredients

Instructions

Preheat oven to 300 F and boil water in a kettle.
Meanwhile, heat a skillet over med-high heat and spray with cooking spray, then cook bacon for 4-5 minutes. Drain on a paper towel-lined plate and set aside.
Add cottage cheese, gruyere cheese, cornstarch and salt to a blender, blending on high until well combined and creamy. Add eggs then blend until just combined.
Grease a 12-count metal muffin tray with cooking spray, then add overtop of a 9×13 baking sheet. Divide bacon among muffin tin cups, then divide egg filling among the cups.
Add the baking sheet with filled muffin tin to the oven, then very carefully pour boiling water into the baking sheet to fill it up to submerge the bottom of the muffin cups.
Bake for 30 minutes until just set. Remove the muffin tin first, then carefully remove the baking sheet underneath with the water. Remove egg bites from muffin tin cups once cool and serve and enjoy!

Notes

Serving size is 2 egg bites, which nutritional info is listed for.

Don't over-blend the mixture! Blend on high until well combined and creamy.

Try out different flavours and mix-ins like cold cuts and veggies.

Store the leftovers in the fridge for 5 days. Eat them cold or reheat in the microwave for 30 seconds to 1 minute.

Freeze these egg bites for 2 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post The BEST Starbucks Egg Bites Copycat appeared first on The Girl on Bloor.

Starbucks Egg White Bites Copycat Recipe

Taylor Stinson — Mon, 20 Jan 2025 13:00:00 +0000

Recreate the delicious and healthy Starbucks egg white bites at home with this easy recipe! They're a quick grab & go high-protein breakfast.

You can prepare these egg white bites in a muffin tin or silicone molds, and they store beautifully in the fridge or freezer for meal prep. Skip the drive-thru and enjoy this satisfying breakfast anytime right from your own kitchen!

Why you'll love this recipe

Healthy breakfast: These bites are high in protein and low in carbs for a healthy way to start the day.
Perfect copycat: They taste just like the kind you'd get at Starbucks, but you can make them at home.
Customizable: Try out different toppings and add-ins until you find a combo you love.

Ingredients & substitutions

Cooking spray – you could also grease the muffin tray with butter or margarine.
Egg whites – use carton egg whites or fresh egg whites. Alternatively, you could use 8 whole eggs.
Cottage cheese – cream cheese can be used but will have a slightly different texture.
Monterey jack cheese – swap out for another cheese of your choice like Swiss, cheddar or mozzarella.
Cornstarch – potato starch or flour would also work.
Roasted red peppers – sundried tomatoes would also be delicious.
Spinach – substitute for another dark leafy green like kale.

How to make Starbucks egg white bites

Step 1: Add ingredients to a blender.

Blend the cottage cheese, monterey jack cheese, and cornstarch until creamy.

Step 2: Add the egg whites.

Blend until just combined.

Step 3: Add to a muffin tray.

Divide the pepper and spinach among the muffin cups, then pour the egg white mixture on top.

Step 4: Add water.

Carefully pour boiling water into the baking sheet to cover the bottom of the muffin cups.

Step 5: Bake.

Bake the egg white bites until set.

Step 6: Serve and enjoy!

Let them cool, then remove from the cups. Serve and enjoy!

Egg white bites tips & tricks

Here are some of my top tips and tricks for making these Starbucks egg white bites:

Put the muffin tray on the sheet pan: Make sure you place the muffin tray on the sheet pan before adding the egg white mixture to the muffin cups, so you don't have to worry about moving the muffin tray after adding the mixture.
Don't over-blend: When adding the egg whites to the blender, blend until just combined. You don't want to over-blend, or there will be too much air the mixture and the egg bites will deflate when cooking.
Try different toppings: Swap out the roasted red peppers and spinach for other toppings like sundried tomatoes, kale, red onion, bacon, ham, or sausage.

Frequently asked questions

Can I use regular eggs instead of just egg whites?

Yes! Instead of egg whites, you can use 8 whole eggs. You can check out my Starbucks egg bites recipe for more tips and tricks on making egg bites with whole eggs.

Are these egg whites healthy?

These egg white bites are a healthy breakfast option. They're high in protein thanks to the egg whites and cottage cheese, and low in carbs.

How many calories are in Starbucks egg white bites?

According to the Starbucks website, one serving of their egg white and roasted red pepper egg bites has 170 calories. In comparison, one serving of my copycat recipe has about 178 calories. It's pretty much the same calorie count, but you're not having to make a trip to Starbucks or put a dent in your wallet!

What to serve with egg white bites

Egg white bites are high in protein, so when it comes to serving suggestions, keep things light. Here are some options:

Greek yogurt or fruit and yogurt parfaits
Cut-up fruit like fresh berries or bananas
Cold brew, iced coffee or a refreshing Starbucks drink!

Storing & reheating

Storing: Keep leftovers in airtight containers in the fridge for up to 5 days.
Freezing: Freeze the bites for up to 2 months.
Reheating: Enjoy cold or reheat in the microwave for 1-2 minutes until warm.
Thawing and reheating: Defrost in the fridge overnight, then reheat in the microwave as usual.

More easy breakfast recipes

See more related recipes

Meal prep tools

These are the glass meal prep bowls I use.
Here's a similar silicone egg tray you can use.

Starbucks Egg White Bites Copycat Recipe

Recreate the delicious and healthy Starbucks egg white bites at home with this easy recipe! They're a quick grab & go high-protein breakfast.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 178kcal

Author Taylor Stinson

Ingredients

Cooking spray
2 cups egg whites
1 cup cottage cheese
1 cup monterey jack cheese grated
1 tbsp cornstarch
1/4 tsp salt
1 cup roasted red peppers diced
1 cup spinach finely chopped

Get Recipe Ingredients

Instructions

Preheat oven to 300 F and boil water in a kettle. Meanwhile, chop up roasted red peppers and spinach.
Add cottage cheese, monterey jack cheese, cornstarch and salt to a blender, blending on high until well combined and creamy. Add egg whites then blend until just combined.
Grease a 12-count metal muffin tray with cooking spray, then add overtop of a 9×13 baking sheet. Divide roasted red pepper and spinach among muffin tin cups, then divide egg white filling among the cups.
Add the baking sheet with filled muffin tin to the oven, then very carefully pour boiling water into the baking sheet to fill it up to submerge the bottom of the muffin cups.
Bake for 30 minutes until set. Remove the muffin tin first, then carefully remove the baking sheet underneath with the water. Remove egg bites from muffin tin cups once cool and serve and enjoy!

Notes

Serving size is 2 egg white bites.

Try out different toppings like sundried tomatoes, kale, red onion, bacon, ham, sausage, etc.

Serve with Greek yogurt, fresh fruit, iced coffee or a refreshing Starbucks drink.

Store the leftovers in the fridge for 5 days. Eat cold or reheat in the microwave for 1-2 mins.

Freeze the egg bites for up to 2 months. Defrost in the fridge then reheat as normal.

Nutrition

The post Starbucks Egg White Bites Copycat Recipe appeared first on The Girl on Bloor.

Starbucks Pink Drink Copycat

Taylor Stinson — Thu, 16 Jan 2025 15:00:00 +0000

This Starbucks Pink Drink recipe is the perfect copycat, made with passion tea, strawberry sparkling water and coconut milk.

I don't get a craving for the pink drink very often but when I do, I go on a real kick and can't stop ordering them. That's why it's SO handy to be able to make MULTIPLE servings at home!

Why you'll love this recipe

Healthier copycat: It tastes just like the pink drink you get at Starbucks, but with way less calories.
Only 3 ingredients: You don't need much to make this drink at home!
You control the sugar: Starbucks uses white grape juice but that can be hard to find and adds unnecessary sugar.

Ingredients and substitutions

Strawberries – I use freeze-dried strawberries but fresh or frozen berries would work as well.
Passion tea – the TAZO® Passion Tea is best. You could try another herbal tea made with rose hips, hibiscus and/or orange peel.
Strawberry sparkling water – Perrier has a strawberry sparkling water but plain sparkling water would also work.
Coconut milk – coconut cream or half-and-half with a few drops of coconut extract would work in a pinch. For a low-fat version, use light coconut milk.
Bonus: you can use 2 tbsp white grape juice if you'd like your drink to be sweeter.

How to make the pink drink at home

Step 1: Steep the passion tea.

Add the passion tea bag to a cup of cool water.

Step 2: Add ice and strawberries to a glass.

Add a handful of ice and strawberries to a glass.

Step 3: Pour in the grape juice (if using).

If you want the drink a little sweeter, add the grape juice to the glass.

Step 4: Add sparkling water.

Pour the sparkling water in the glass.

Step 5: Pour in the passion tea.

Add the brewed passion tea.

Step 6: Mix in the coconut milk.

Pour in the coconut milk and serve.

Starbucks pink drink tips

Here are some of my top tips for this Starbucks pink drink recipe:

Use TAZO® Passion Tea: It will give you the most authentic flavor, since that's the brand that's used to make Starbucks' drinks. You can buy the TAZO® tea bags here.
Add a bit of sweetness: If you want this drink to have a sweeter taste, add some white grape juice. That's what Starbucks uses itself but I find you don't need it and why buy another ingredient, right?
Choose your strawberries: I prefer freeze-dried sliced strawberries because that's most authentic to the drink, but you can use fresh or frozen if it's all you have on hand (don't go buying something special if you don't need to!)

Frequently asked questions

How much caffeine is in the Starbucks pink drink?

The original Starbucks pink drink does have a bit of caffeine in it, but this Starbucks copycat recipe is caffeine-free as long as you use an herbal tea like the TAZO® Passion Tea. If you want to add caffeine, brew some green tea at the same time with the passion tea.

Can I make it with another kind of milk?

The Starbucks pink drink is traditionally made with coconut milk, but you can make it with another milk of your choice, like half-and-half or soy milk.

If you're not using coconut milk, you might want to add a couple drops of coconut extract so you're still getting the coconut flavour.

How many calories are in the Starbucks pink drink?

One 12 oz. serving of the original Starbucks version has 110 calories, whereas mine has 135 calories. It's a bit higher of a calorie count, but you're saving money by making it at home.

Can I make this for a crowd?

If you want to make this drink for friends, just double, triple or quadruple the ingredients in a pitcher. The drink is best made fresh, so I'd recommend making it the day you plan on serving it. You can brew the passion tea ahead of time and store it in the fridge for 1-2 days before making your drink.

More Starbucks recipes

See more related recipes

Meal prep tools

Order some freeze-dried strawberries online – they're also great for snacking and even baking cookies with!
You can also order Tazo passion tea online.
Get some reusable straws for your drinks!

Starbucks Pink Drink Copycat

This Starbucks Pink Drink recipe is the perfect copycat, made with passion tea, strawberry sparkling water and creamy coconut milk.

Course Drinks

Cuisine American

Prep Time 10

Total Time 10

Servings drink

Calories 135kcal

Author Taylor Stinson

Ingredients

2 tbsp freeze-dried, fresh or frozen strawberries
1 cup passion tea such as Tazo brand
1/2 cup strawberry sparkling water such as Perrier
2 tbsp white grape juice (optional)
1/4 cup coconut milk
1 handful ice cubes

Get Recipe Ingredients

Instructions

Add a bag of passion tea to 1/2 cup cool water, then let sit for 5 min.
Add dried strawberries to a large glass, then a handful of ice.
Top with passion tea, grape juice, sparkling water and coconut milk. Serve and enjoy!

Video

Notes

Use TAZO® Passion Tea for the most authentic flavour.

If you can't find any strawberry sparkling water, use plain sparkling water instead.

To make this drink sweeter, add a bit of simple syrup to the glass.

Make a pitcher-full by doubling, tripling or quadrupling all the ingredients.

Nutrition

The post Starbucks Pink Drink Copycat appeared first on The Girl on Bloor.

Wendy’s Copycat Chili Recipe

Taylor Stinson — Tue, 14 Jan 2025 13:00:00 +0000

This Wendy's Chili recipe is a perfect replica – it's full of flavour thanks to green chilies, chili powder, cumin and two types of beans.

Not to be THAT food blogger (promise I'll keep this short ) but I have such fond memories my of gramma and I going to get chili at Wendy's when I was a kid.

Not sure if that's because it was one of the cheapest things on the menu or if she REALLY liked it, but anytime I make this chili, I'm reminded of her.

Maybe you have your own fond memories of Wendy's chili and want to make it healthier at home!

Why you'll love this recipe

The BEST copycat: This chili tastes exactly like the kind you'd get at Wendy's and is packed with flavour.
Easy to make: You can make it on the stovetop, crockpot or Instant Pot.
Freezer-friendly: Freeze it up to 3 months for a last minute dinner.

Ingredients and substitutions

Extra-lean ground beef – use ground turkey or chicken to make it lighter, or sirloin chunks to make it heartier.
Yellow onion – red onion or shallots would also work.
Celery – leave this out if you don’t have any on hand.
Green pepper – any colour bell pepper can be used.
Canned green chilies – substitute for diced fresh or pickled jalapenos.
Worcestershire sauce – you can leave this out, but it adds great flavour to the chili!
Chili powder – use a blend of ground cumin, paprika and cayenne pepper instead.
Sugar – brown sugar, honey or maple syrup would all work.
Cumin – coriander is the best substitute here.
Onion powder – you can substitute this for garlic powder in a pinch.
Paprika – cayenne will work, but it has more of a kick.
Garlic – freshly minced garlic is best but jarred minced garlic can be used too.
Kidney and pinto beans – black beans, white beans, chickpeas or lentils would all be good.
Crushed tomatoes – substitute for canned diced tomatoes or stewed tomatoes instead.
Beef broth – you can use chicken or vegetable broth, but the flavour will be slightly different.

How to make Wendy's chili

Step 1: Assemble ingredients.

Gather all the ingredients.

Step 2: Brown the grown beef.

Brown the ground beef in a large pot.

Step 3: Add the veggies.

Sauté the onions, celery and green pepper until softened.

Step 4: Mix in the seasonings.

Stir in the spices and sauté until fragrant.

Step 5: Add remaining ingredients then simmer.

Stir in remaining ingredients and bring to a boil. Simmer for 30 mins.

Step 6: Add your toppings.

Add on your favourite toppings and serve.

Tips & Variations for Wendy's chili

There are a few different ways you can customize this Wendy's copycat chili recipe to make it your own:

Thicker chili: Mash some of the beans with a fork or let the chili simmer longer to reduce the liquid.
Control the heat: Adjust the spiciness by adding more chili powder, cayenne, or diced jalapeños.
Smoky twist: Add smoked paprika or chipotle peppers for a smoky flavor.
Make it cheesy: Stir in shredded cheddar cheese or top with a dollop of cream cheese for added richness.
Top it off: Garnish with cheddar cheese, crushed corn chips, bacon crumbles, avocado, fire roasted corn, sour cream, shredded lettuce, green onions or hot sauce.

Frequently asked questions

Is Wendy's chili healthy?

Without additional toppings, there are 255 calories per serving. In comparison, one small serving of the restaurant’s recipe has 240 calories, and a large serving has 330 calories. My serving size is likely on the larger size with higher protein. Plus, it doesn't contain any preservatives or chemicals!

Can I make it in the crockpot or the Instant Pot?

To make this chili in the crockpot, sauté the ground beef then add it to the pot with the rest of the ingredients. Cook on high for 4 hours or low for 8 hours. To make it in the Instant Pot, brown the ground beef, then add the veggies and sauté until softened. Cook on high pressure for 5 minutes then do a quick release of the pressure.

How do I thicken the chili?

You can mash some of the beans or let the chili simmer longer to reduce excess liquid.

Storing and reheating

Storing: Store leftovers in airtight containers in the fridge for 5 days.

Freezing: Freeze for up to 3 months. Defrost in the fridge overnight.

Reheating: Reheat on the stovetop or in the microwave for 1-2 mins, then add your toppings. If reheating from frozen, microwave for 6-7 mins, stirring halfway through.

Repurposing leftovers: Use the chili to make chili cheese fries, taco salad, loaded baked potatoes or chili mac and cheese.

More fast food copycat recipes

See more related recipes

What to serve with this chili recipe

While the chili's pretty filling on its own, here are some ideas of what you can serve with it!

Some tasty sweet potato fries
A nice side salad like this one
A delicious cornbread would make a great addition

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers.
I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
Freeze this recipe in glass microwave-safe bowls up to 3 months.

Wendy's Copycat Chili Recipe

This Wendy's Chili recipe is a perfect replica – it's full of flavour thanks to green chilies, chili powder, cumin and two types of beans.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 255kcal

Author Taylor Stinson

Ingredients

1 lb extra-lean ground beef
1 yellow onion, diced
3 stalks celery, diced
1 green pepper, diced
1 (127mL) can green chilies
1 tbsp Worcestershire sauce
1 tbsp chili powder
2 tsp sugar
1 tsp cumin
1 tsp onion powder
1 tsp paprika
1/2 tsp each salt & pepper
2 cloves garlic, minced
1 (540mL) can kidney beans, drained
1 (540mL) can pinto beans, drained
1 (796mL) can crushed tomatoes
2 cups beef broth

Get Recipe Ingredients

Instructions

Heat a large pot over med-high heat. Add ground beef, breaking up and browning for 3-4 minutes. Add onions, celery and green pepper, sauteeing another 2-3 minutes until softened.
Stir in green chilies, Worcestershire, chili powder, sugar, cumin, onion powder, paprika, salt & pepper and garlic, sauteeing for 1-2 minutes until fragrant.
Stir in beans, crushed tomatoes and beef broth, then bring to a boil. Once boiling, reduce heat and simmer for 30 minutes with a fitted lid, stirring chili occasionally.
Serve with desired toppings and enjoy!

Video

Notes

Make this chili lighter by swapping out the ground beef for ground turkey or chicken.

Use homemade or store-bought taco seasoning instead of chili powder, cumin, onion powder and paprika.

Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave for 1-2 minutes.

Freeze this recipe for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave or defrost then reheat as normal.

Nutrition

The post Wendy’s Copycat Chili Recipe appeared first on The Girl on Bloor.

Easy Big Mac Salad Recipe

Taylor Stinson — Fri, 27 Dec 2024 14:29:05 +0000

This easy Big Mac Salad can be meal prepped in mason jars for lunches – it's a healthy low-carb take on the classic cheeseburger!

What's in this post

Healthier Big Mac: It's a healthier take on your favourite McDonald's burger with whole ingredients.
Meal prep friendly: Prep your salad in meal prep jars for an easy lunch idea.

Ingredients and substitutions

Extra-lean ground beef – ground turkey would also work.
Yellow onion – use white or red onion instead.
Dill pickles – any type of pickle will work here.
Plum tomatoes – swap out for red pepper or another veggie if you don't like tomatoes.
Cheddar cheese – any type of cheese will work.
Romaine lettuce – use any type of lettuce like Boston leaf or spinach.

Big Mac sauce

Light mayo – feel free to use regular fat mayo or vegan mayo.
Ketchup – there's no great substitute for this.
Relish – you can chop up 1 tbsp pickles instead.

How to make Big Mac salad

Step 1: Cook the ground beef.

Brown in a skillet until fully cooked.

Step 2: Make the Big Mac sauce.

Mix the light mayo, ketchup and relish together.

Step 3: Prep your toppings.

Chop up the tomatoes, pickles and onions.

Step 4: Assemble or store your salad.

Toss all the ingredients together or layer the ingredients in mason jars and store for later.

Recipe tips

Make the best Big Mac salad:

Ingredient prep: Make the sauce and cook the beef beforehand to save time.
Use extra-lean beef: It's the healthier option and won't make the salad greasy.
Meal prep in mason jars: They'll layer the ingredients and prevent them from getting soggy.

Frequently Asked Questions

Is Big Mac sauce the same as thousand island dressing?

While they both have similar ingredients, the flavours are different. If you prefer, you can use store-bought or homemade thousand island dressing in this salad instead of the Big Mac sauce.

What kind of lettuce is best?

A traditional Big Mac is made with iceberg lettuce, but I use romaine lettuce since it's a healthier option that tastes pretty much the same.

Do you reheat the beef or eat it cold?

If you store the salad in mason jars, you'll have to eat it cold. If you prefer to eat it warm, store separately and reheat on the stovetop or in the microwave for 1-2 minutes.

Storage and meal prep

The best way to store this salad is in mason jars. Here's how to layer your jars:

Divide the Big Mac sauce evenly amongst the bottom of the jars
Add the ground beef on top of the dressing
Layer on the onions, pickles, tomatoes and cheese, finishing with the lettuce
Store in the fridge for 5 days

You can also store the assembled salad in the fridge for 2-3 days without the sauce or 1 day with the sauce.

More McDonald's recipes

See more related recipes

Meal prep tools

These are the mason jars I use.
And of course I get all my grass-fed beef from Butcher Box!

Easy Big Mac Salad Recipe

This easy Big Mac Salad can be meal prepped in mason jars for lunches – it's a healthy low-carb take on the classic cheeseburger!

Course Salad

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings jars

Calories 426kcal

Author Taylor Stinson

Ingredients

1 lb extra-lean ground beef
1/2 tsp salt
1 yellow onion, diced
1/2 cup dill pickles, chopped
2 plum tomatoes, diced
1/4 cup shredded cheddar cheese
2 cups romaine lettuce, chopped

Big Mac sauce

1/2 cup light mayo
2 tbsp ketchup
1 tbsp relish

Get Recipe Ingredients

Instructions

Cook ground beef with salt in a medium-sized skillet over med-high heat until fat has absorbed and beef is fully cooked, about 10 minutes.
Meanwhile, mix Big Mac sauce ingredients together. Divide sauce among 4 mason jars. Top with ground beef, then layer with onions, pickles, tomatoes, cheese and lettuce.
Store in the fridge up to 5 days – serve by dumping into a large bowl and enjoy!

Video

Notes

Mason jar salads: Layer the dressing on the bottom followed by the beef, onions, pickles, tomatoes, cheese and lettuce. Store in the fridge for 5 days.

Swap out the Big Mac sauce for Thousand Island dressing.

Store the salad in the fridge for 2-3 days without dressing, or 1 day with the dressing.

You can store and reheat the ground beef separately if you prefer it warm.

Nutrition

The post Easy Big Mac Salad Recipe appeared first on The Girl on Bloor.

Cheesy Gordita Crunch Recipe

Taylor Stinson — Tue, 17 Dec 2024 13:00:00 +0000

This is the perfect Cheesy Gordita Crunch Recipe, just like the one found at Taco Bell! It's a hard shell taco wrapped in a tortilla stuffed with cheese.

Perfect for Taco Tuesday or any night you’re craving something indulgent, this recipe is easy to make and fun to customize with your favourite toppings!

Why you'll love this recipe

Perfect copycat: It tastes just like the version you'd get at Taco Bell, but with fewer calories.
Easy to customize: Try different fillings, toppings and sauces!

Ingredients and substitutions

Extra-lean ground beef – ground chicken or turkey would also work.
Taco seasoning – if you don't have taco seasoning, you can make your own.
Hard taco shells – the hard taco shell adds the crunch to this recipe, but you can create your own hard taco shell from a regular corn tortilla.
Cheddar cheese – cheddar cheese will give you the authentic Taco Bell taste but Tex Mex blend, or another grated cheese of your choice will work.
Mini flour tortillas – you could also try using flatbread or corn tortillas.
Iceberg lettuce – the iceberg lettuce will add the fresh crunch to the tacos but if you are in a pinch you can use chopped romaine lettuce.

Spicy ranch sauce

Sour cream – you could also just use ranch dressing instead of making your own sauce.
Ranch seasoning – use a store bought ranch seasoning blend or make your own by combining dried parsley, onion flakes, garlic powder, dill, salt and pepper.
Hot sauce – opt for a pepper hot sauce like Tabasco, Frank's or Cholula.

How to make a cheesy gordita crunch

Step 1: Brown the ground beef.

Fry the ground beef until fully cooked.

Step 2: Make the sauce.

Mix the sour cream with the ranch seasoning and hot sauce.

Step 3: Melt the cheese.

Divide the cheese over the tortillas, then bake until the cheese starts to melt.

Step 4: Add the beef to the hard shells.

Divide the ground beef among the shells and set aside.

Step 5: Wrap the hard shells in the soft shells.

Wrap the flour tortillas around the hard taco shells, pressing gently.

Step 6: Assemble and serve!

Add spicy ranch, lettuce, and more cheese to tacos. Serve and enjoy!

Tips & Variations

Here are some ways to customize this Taco Bell cheesy gordita crunch recipe:

Make your own seasoning: You can use a store-bought blend or make your own taco seasoning for the tastiest and most seasoned beef.
Switch up the sauce: Swap out the spicy ranch for regular sour cream, lime crema, nacho cheese sauce or Taco Bell quesadilla sauce.
Add more toppings: Top your gordita with your favorite toppings like guacamole, jalapenos, salsa, black beans, bell peppers and more.
Use the right cheese: I like using cheddar cheese, but you can use a three-cheese blend or Tex Mex. No matter what kind of cheese you use, I'd suggest hand-grating it for the best melt.

Frequently asked questions

How many calories are in this recipe?

The original cheesy gordita crunch from Taco Bell has 500 calories per taco. My gordita crunch copycat recipe has 426 calories per taco – so you can enjoy this delicious recipe without the extra calories, without having to go through the drive thru.

What's the difference between a cheesy gordita and a chalupa?

A chalupa is deep fried, which means it has a harder and crunchier exterior, whereas a gordita is baked or cooked in a skillet.

Is the ranch sauce spicy?

The spicy ranch sauce definitely has a bit of a kick to it thanks to the hot sauce. If you're not a big fan of spice, just reduce the amount of hot sauce or use another sauce entirely.

Storing and reheating

Storing: Store any leftovers of this cheesy gordita crunch recipe in the fridge for up to 3 days.
Reheating: Just wrap your tacos without the toppings in foil, then stick them in the oven to warm up right in the foil at 350° Fahrenheit for 8 to 10 minutes. Once they’re warmed through, add your spicy ranch sauce and any toppings and enjoy!

More taco recipes

See more related recipes

Meal prep tools

I get all my free-range beef from Butcher Box, conveniently delivered to me frozen.
Freeze any leftover beef in glass meal prep bowls for up to 3 months.
Get these metal taco holders for easy assembly – they can be used to heat tacos into the oven too!

Cheesy Gordita Crunch Recipe

This is the perfect Cheesy Gordita Crunch Recipe, just like the one found at Taco Bell! It's a hard shell taco wrapped in a tortilla stuffed with cheese.

Course Main Course

Cuisine American, tex mex

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 426kcal

Author Taylor Stinson

Ingredients

1/2 lb extra-lean ground beef
1 tbsp taco seasoning
Salt & pepper to taste
4 hard taco shells
1 cup grated cheddar cheese, divided (plus more for serving)
4 mini flour tortillas
1 cup iceberg lettuce

Spicy ranch sauce

1/2 cup sour cream
2 tsp ranch seasoning
1/2 tsp hot sauce (such as tabasco)

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Heat a large skillet over high heat, breaking up ground beef with a spoon and seasoning with salt & pepper. Add taco seasoning and cook for 10 minutes until fully cooked.
Meanwhile, mix sour cream with ranch seasoning and hot sauce. Divide taco meat among hard taco shells and set aside.
Divide cheese overtop of tortillas, then bake in the oven for 5 minutes until cheese has started to melt. Remove from oven, then wrap around hard taco shells, pressing gently.
Add spicy ranch sauce to tacos, followed by lettuce and a tiny bit more cheese. Serve and enjoy!

Video

Notes

Add a cheesy flavour to the spicy ranch sauce using buttermilk powder or nutritional yeast.

Store the leftovers in the fridge for up to 3 days wrapped in foil. Reheat in the oven for 8-10 minutes at 350°F, add your toppings and serve.

Freeze the ground beef for up to 3 months. Defrost in the fridge overnight then reheat in the microwave or a skillet.

Nutrition

The post Cheesy Gordita Crunch Recipe appeared first on The Girl on Bloor.

Restaurant Copycat Recipes - The Girl on Bloor

Panda Express Black Pepper Chicken

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

Stir fry sauce

Rice

How to make black pepper chicken

Step 1: Season the chicken.

Step 2: Brown the chicken.

Step 3: Sauté the vegetables.

Step 4: Add the sauce.

Step 5: Stir to combine.

Step 6: Serve over rice.

Recipe tips and variations

Frequently asked questions

How do I get that “wok hei” flavour?

How many calories are in this recipe?

How can I make this gluten free?

What to serve with black pepper chicken

How to store and reheat

More Panda Express copycat recipes

Meal prep tools

Panda Express Black Pepper Chicken

Ingredients

Stir fry sauce

Rice

Instructions

Video

Notes

Nutrition

Carne Asada Fries Recipe

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

Carne asada marinade

How to make carne asada fries

Step 1: Bake the fries.

Step 2: Marinate the steak.

Step 3: Cook the steak.

Step 4: Assemble your fries.

Recipe tips and variations

Frequently asked questions

What are carne asada fries?

What type of steak should you use?

Can I make a healthier version?

What to serve with this dish

How to store and reheat

More loaded fries recipes

Meal prep tools

Carne Asada Fries Recipe

Ingredients

Carne asada marinade

Instructions

Video

Notes

Nutrition

Copycat Panda Express Kung Pao Chicken

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

Rice

How to make kung pao chicken

Step 1: Coat the chicken.

Step 2: Brown the chicken.

Step 3: Add the veggies and sauce.

Step 4: Top with green onions.

Recipe Tips

Frequently asked questions

What's the difference between kung pao chicken and General Tso's chicken?

Can I make a gluten-free version of Kung Pao Chicken?

How many calories are in this recipe?

What to serve with this dish

How to store and reheat

More takeout-inspired recipes

Meal prep tools

Copycat Panda Express Kung Pao Chicken

Ingredients

Rice

Instructions