30-Minute Meal 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.

Easy Homemade Pizza Pockets

Taylor Stinson — Wed, 26 Feb 2025 13:00:00 +0000

These Homemade Pizza Pockets are SO easy to make using store-bought pizza dough and your fave pizza toppings. They're freezer-friendly, too!

We all have such fond memories of eating pizza pockets as kids, but did you know you can make them healthier at home? Give these a shot, I think you'll love them.

Why you'll love this recipe

Easy to customize: You can mix and match with different toppings, sauces and cheeses until you find a flavour combo you love. Plus, it'll give you lots of variety!
Freezer-friendly: Make a big batch and store them in the freezer for a quick and easy meal at the ready.

Ingredients and substitutions

Canned pizza crust – like the Pillsbury brand. You can try using store-bought dough, but you'll need to roll it out before cutting which adds a lot of extra time.
Pizza sauce – tomato or pasta sauce would also work.
Mozzarella cheese – freshly grated is best but pre-shredded blend will work. Add other cheeses like parmesan.
Pepperoni slices – swap out for sausage, bacon or chicken, or leave the meat off.
Mushrooms, green peppers and red onion – use any toppings like pineapple, olives, roasted red peppers and more.

How to make pizza pockets

Step 1: Roll out the crust.

Roll out the canned pizza crust, then cut it into equal rectangles.

Step 2: Add your toppings.

Add sauce, cheese and toppings in the middle of each rectangle.

Step 3: Fold into pockets.

Fold to create a triangle shaped pouch. Seal the edges and press down with a fork.

Step 4: Bake and serve!

Bake until the dough is crispy and golden. Let cool then serve!

Pizza pocket tips & variations

Try out different toppings: Add any pizza toppings of your choice like slices of pepperoni, sausage, bacon, chicken, pineapple, roasted red peppers, and olives.
Don't overload the pockets: Make sure you don't add too many toppings to each pocket. If you overfill them, the toppings will spill out.
Add spices and herbs: Sprinkle in some oregano, garlic powder, basil or any other seasonings of your choice.
Serve with your favourite dips: Enjoy your pizza pockets on their own or with your favourite dipping sauces like ranch, blue cheese or creamy garlic.
Make them dairy-free: For a dairy-free pizza, use your favourite vegan or dairy-free cheese.

Frequently asked questions

How do they get crispy?

These homemade hot pockets get crispy by baking at a higher temperature. There’s no deep frying required, so they’re much healthier than the frozen variety from the grocery store!

How do I prevent the filling from leaking out?

Make sure to seal the edges of the dough tightly. You can use a fork to crimp the edges, or brush them with egg wash before sealing. Don't overfill the pockets, as this can also cause leaks.

Can I make these vegetarian?

Absolutely! Use vegetarian-friendly fillings like mushrooms, spinach, roasted vegetables, and plant-based cheese alternatives if you're trying to make them vegan.

What to serve with this dish

Homemade pizza pockets are a fun meal, but a few sides can make them even better! Here are some ideas for what to serve with your pizza pockets:

Warm marinara sauce is perfect for dipping your pizza pockets.
A warm bowl of soup, like tomato soup, minestrone, or a creamy vegetable soup, can make this even more filling.

How to store and reheat

Store: Keep baked pizza pockets in an airtight container in the fridge for up to 5 days.

Reheat: Microwave for 1-2 minutes or bake at 350°F for 10 minutes until heated through.

Freeze & reheat from frozen: Freeze unbaked pizza pockets on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen at 375°F for 25-30 minutes or until golden brown.

More pizza recipes

See more related recipes

Meal prep tools

Get glass meal prep bowls here – they are great for storing leftovers!
And of course I get all my free-range and grass-fed proteins from Butcher Box.
Freeze leftover pizza pockets in a reusable freezer bag.

Easy Homemade Pizza Pockets

These Homemade Pizza Pockets are SO easy to make using store-bought pizza dough and your fave pizza toppings. They're freezer-friendly, too!

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings pizza pockets

Calories 267kcal

Author Taylor Stinson

Ingredients

Cooking spray
1 (391g) can pizza crust such as the Pillsbury brand
1/2 cup pizza sauce
1 cup mozzarella cheese grated
1/4 cup pepperoni
1/4 cup mushrooms sliced
1/4 cup green pepper diced
1/4 cup red onion diced

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Line a baking sheet with parchment paper and spray with cooking spray.
Roll out canned pizza crust onto the baking sheet. Cut into 6 equal rectangles. In one small corner, spread a bit of sauce, cheese and toppings, leaving space around the edges for the dough to touch together in a triangle shape. You only want a tiny bit of each topping.
Fold over diagonally to create a triangle shaped pouch, seal all edges, then press down around edges with a fork.
Bake on a parchment lined baking sheet for 12-15 minutes until dough is crisp and golden. Wait 5 minutes before eating – they will be hot!

Video

Notes

Try out different ingredients like chicken, sundried tomatoes, broccoli, ham, olives, spinach, bacon, alfredo sauce and pesto.

Shred some fresh pizza mozzarella for the best level of meltiness.

Store these pizza pockets in the fridge for up to 3-4 days. Reheat in the microwave for 2-3 minutes or in the oven for 10 minutes at 350 F.

Freeze this recipe for up to 3 months. Reheat in the microwave from frozen for 3-4 minutes or in the oven for 20 minutes at 350 F.

Nutrition

The post Easy Homemade Pizza Pockets appeared first on The Girl on Bloor.

Sheet Pan Chicken and Asparagus

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

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!

With minimal prep and cleanup, this dish is a lifesaver when you need something healthy and delicious in a hurry. Serve it as-is, or pair it with rice, quinoa, or roasted potatoes for a more filling meal!

Why you'll love this recipe

Easy & fast: This is a one-pan meal that's ready in under 30 minutes!
Healthy & versatile: You've got your lean protein, starch and vegetable, plus options to customize.

Ingredients and substitutions

Olive oil – use any neutral oil in place of extra-virgin olive oil. Canola oil, grape seed oil or avocado oil can be used.
Lemon juice – use fresh or bottled lemon juice in this recipe or lime juice if you’re in a pinch.
Garlic – use fresh or jarred minced garlic. Garlic powder would also work.
Parsley – dried or fresh parsley is best, but cilantro is the next best substitute.
Rosemary – thyme, oregano or another herb of choice would all work here.
Baby potatoes – any variation of baby potatoes will work. You can also dice a bigger potato of choice into smaller pieces.
Chicken cutlets – use boneless skinless chicken breasts that have been finely cut into half or chicken thighs if you prefer a juicier cut of meat.
Asparagus – use any root vegetable or green of your choice like broccoli, cauliflower, carrots, green beans, etc.

How to make this recipe

Step 1: Make the lemon mixture.

Mix olive oil, lemon juice, garlic, parsley and rosemary together.

Step 2: Bake the potatoes and chicken.

Toss potatoes and chicken with lemon mixture, and bake.

Step 3: Bake asparagus.

Add asparagus and bake the chicken, potatoes and asparagus together.

Step 4: Serve and enjoy!

Slice up the chicken and dig in.

Recipe Tips and Variations

Use these tips to keep this dish fresh and delicious, every time you make it!

Even it out: Cut the baby potatoes into smaller pieces to make sure they cook evenly.
Marinate: Marinate the chicken in the lemon mixture for 30 minutes to make it more flavourful.
Switch the veg: Swap asparagus with other vegetables like broccoli, green beans, or bell peppers.
Add a kick: Sprinkle some red pepper flakes or drizzle a bit of sriracha over the dish before baking.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken breasts with boneless, skinless chicken thighs. Keep in mind that thighs may require a longer cooking time, so be sure to use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

How do I prevent the asparagus from getting soggy?

Don't overcrowd the pan. This allows the vegetables to roast instead of steam. Also, you can add the asparagus to the pan a little later than the chicken if you prefer it more crisp-tender.

How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C). The juices should also run clear when pierced with a fork.

What to serve with this dish

These sides make the meal even more satisfying, while still keeping it healthy and balanced!

Add some rice or quinoa to soak up any juices or sauce.
Try any of these side salads for a fresh crunch.
Try this low-carb cauliflower rice for a change.

How to store and reheat

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

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

Freeze & reheat from frozen: Freeze chicken and asparagus separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat as you would normally.

More chicken sheet pan dinners

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning the chicken and asparagus recipe into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Sheet Pan Chicken and Asparagus

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 238kcal

Author Taylor Stinson

Ingredients

2 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
1 tsp dried (or fresh) parsley
1/2 tsp dried rosemary
1/2 tsp each salt & pepper
1 cup baby potatoes, sliced in half
4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
1 bunch asparagus

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. In a small bowl, mix olive oil, lemon juice, garlic, parsley and rosemary together.
Add baby potatoes and chicken to a parchment-lined baking sheet and toss with lemon mixture. Bake for 20 minutes.
Meanwhile, trim ends of asparagus. When chicken and potatoes come out at the 20 minute mark, remove chicken, add asparagus to the pan, seasoning with more salt & pepper, and bake the potatoes and asparagus altogether for 10 minutes until tender. Serve altogether and enjoy!

Video

Notes

Choose medium-width asparagus stalks so they cook through without getting mushy.

Trim the bottoms off each asparagus spear.

Use boneless skinless chicken thighs for a juicier cut of meat.

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top of the chicken then reheat in the microwave for 1-2 minutes.

Freeze the cooked chicken for up to 3 months. Thaw in the fridge overnight then follow the reheating instructions.

Nutrition

The post Sheet Pan Chicken and Asparagus appeared first on The Girl on Bloor.

Shredded Cilantro Lime Chicken Tacos

Taylor Stinson — Fri, 21 Feb 2025 13:00:00 +0000

These 30-minute Shredded Chicken Tacos are so flavourful – they can be made in the Instant Pot, slow cooker or on the stovetop, too!

It's no secret I'm a major taco fan and these cilantro lime chicken tacos are a regular part of my rotation, mostly because of how easy they are to make!

Why You'll Love This Recipe

Super flavourful: The delicious cilantro lime flavours put a fun spin on taco night!
Different methods: Make it in the Instant Pot, the slow cooker or the stovetop.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado oil.
Chicken broth – vegetable broth would also work.
Lime juice – fresh lime juice is best but bottled lime or lemon juice will work.
Honey – use agave or maple syrup instead.
Taco seasoning – make your own or use a store-bought version.
Chicken breasts – chicken thighs would also work.
Cilantro – parsley would be good, but the tacos will have a different flavour.
Corn tortillas – flour tortillas or lettuce wraps would also be delicious.

Toppings

Coleslaw mix – swap out for chopped cabbage instead.
Cheddar cheese – feta, Oaxaca or Tex Mex cheese would all be yummy.
Jalapenos – use pickled jalapenos for a milder option.
Sour cream – swap out for Greek yogurt for a low-fat option.
Avocado salsa – serve with fresh salsa or pico de gallo instead.

How to make shredded chicken tacos

Step 1: Cook the chicken.

Cook in the Instant Pot.

Step 2: Prep your toppings.

Make the avocado salsa and chop up any toppings.

Step 3: Shred the chicken.

Do a natural release of the pressure, then shred the chicken.

Step 4: Assemble your tacos.

Add the chicken and toppings to corn tortillas and serve.

Recipe tips

Here are some of my top tips for making these yummy tacos:

Shred while warm: Shred the chicken while it's warm, or it'll be too hard to shred.
Adjust the spiciness: Add some fresh jalapenos for more of a kick.
Try different toppings: Oaxaca cheese, guacamole, pico de gallo and corn would all be good.
Repurpose the chicken: Use any leftovers to make burrito bowls or quesadillas.

Frequently asked questions

Can I use frozen chicken?

You can use frozen chicken if you're making it in the Instant Pot or on the stovetop, but not in the crockpot. It's not safe to cook frozen chicken in the crockpot.

What type of chicken is best for tacos?

A lean option like chicken breast works great but can dry out, so adding salsa or a bit of broth helps keep it juicy and flavourful!

How can I make this recipe in a slow cooker instead of an Instant Pot?

To adapt the recipe for a slow cooker, combine all ingredients and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

What to serve with these chicken tacos

Here are some of my favourite ways to serve these tacos:

With chips and guac or salsa for dipping
With Mexican street corn (either on the side or on top)
With a side of refried beans

Storing and reheating

Storing: Store the chicken and toppings separately in the fridge for 5 days.

Freezing: Freeze the chicken for up to 3 months, then thaw in the fridge overnight.

Reheating: Sprinkle some water over top then microwave for 1-2 mins. Use it to make fresh tacos, burrito bowls, enchiladas and more!

More taco recipes

See more related recipes

Meal prep tools

The Instant Pot DUO is the version I use in this recipe.
Get your glass meal prep bowls here for packing up your leftovers.
And of course I get all my free-range chicken breasts from Butcher Box!

Shredded Cilantro Lime Chicken Tacos

These 30-minute Shredded Chicken Tacos are so flavourful – they can be made in the Instant Pot, slow cooker or on the stovetop, too!

Course Main Course

Cuisine American, tex mex

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 473kcal

Author Taylor Stinson

Ingredients

2 tbsp olive oil
1/2 cup chicken broth
3 tbsp lime juice
1 tbsp honey
1 tbsp taco seasoning
1/2 tsp each salt & pepper
1 lb chicken breasts
1 bunch chopped cilantro (divided)
12 corn tortillas

Other topping ideas (optional)

Coleslaw mix/chopped cabbage
Cheddar or feta cheese
Jalapenos
Sour cream
More cilantro for garnish

Avocado salsa

1 avocado chopped
1/2 small red onion diced
1/4 bunch cilantro finely chopped
1 tbsp lime juice
salt & pepper to taste

Get Recipe Ingredients

Instructions

Instant pot instructions

Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to Instant Pot in that order, tossing chicken to coat. Set to manual and pressure cook on high for 5 minutes.
Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
When cooking cycle is complete, press cancel and let the pressure naturally release, waiting until the pressure gauge drops back down and the lid is safe to open. Shred chicken with two forks inside the Instant Pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Slow cooker instructions

Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to the crockpot, tossing chicken to coat. Cook on high 3 hours or on low 6 hours.
Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
Shred chicken with two forks inside the slow cooker. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Stovetop instructions

Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to a small pot on the stove, tossing chicken to coat. Cook over med-low heat for 25 minutes, stirring often.
Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
Shred chicken with two forks inside the pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Video

Notes

Nutritional info includes 3 corn tortillas, 1/4 of the chicken mixture and 1/4 of the avocado salsa as one serving, not including any other toppings.

Swap out the corn tortillas for lettuce wraps for a low-carb option.

Store the leftovers in the fridge for 5 days. Sprinkle some water over top then microwave for 1-2 minutes.

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

Nutrition

The post Shredded Cilantro Lime Chicken Tacos appeared first on The Girl on Bloor.

Easy Cashew Chicken Recipe

Taylor Stinson — Fri, 21 Feb 2025 13:00:00 +0000

This easy cashew chicken stir fry is better than takeout and great for meal prep. Plus, the sauce is made using mostly pantry staples!

You can whip up this flavour-packed dish in under 30 minutes! Serve it over rice or noodles for a satisfying meal that’s healthier and just as delicious as your favourite takeout!

Why you'll love this recipe

Fast & fresh: Ready in under 30 minutes with fresh ingredients and no added preservatives.
Meal prep friendly: Stays fresh for days and reheats beautifully.
Customizable & convenient: Uses simple pantry staples and is easy to adapt to your preferences.

Ingredients and substitutions

Chicken breasts – boneless skinless chicken thighs would also work. For a seafood option, use shrimp instead of chicken as your protein.
Cornstarch – arrowroot or tapioca starch can also be used.
Salt & pepper – to taste.
Sesame oil – you can use a neutral cooking oil like olive oil but it will have a milder flavour.
Mushrooms – add in another veggie like zucchini, yellow squash, broccoli, snap peas, bok choy or celery.
Carrot – see substitution notes above.
Yellow onion – white onion, red onion or shallots would all work instead.
Green and red pepper – swap out for any colour bell pepper of your choice.
Cashews – cashews are the star of this recipe, but you can try making the stir fry with another nut of your choice like peanuts.

Stir fry sauce

Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
Honey – agave, maple syrup or brown sugar would all help sweeten the stir fry sauce.
Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch. You could also swap out half the garlic for minced ginger.

How to make cashew chicken stir fry

Step 1: Make the sauce.

Mix the sauce ingredients in a small bowl.

Step 2: Season and toss the chicken.

Season the chicken with salt and pepper, then toss with the cornstarch.

Step 3: Sauté the carrots and mushrooms.

Cook the carrots and mushrooms in a skillet.

Step 4: Brown the chicken.

Add the chicken and sauté until browned.

Step 5: Mix in the rest of the veggies.

Sauté onion, green pepper and red pepper. Add the sauce and cook until it thickens.

Step 6: Add sauce, serve and enjoy!

Stir in the cashews, then remove from heat. Serve garnished with sesame seeds and enjoy!

Tips for the best cashew chicken

Make your own stir fry sauce: It's made of pantry staples and is so much better than the preservative-filled options you buy from the grocery store.
Use a wok: You can use a skillet for this recipe, but a wok will give you that authentic stir fry flavour and ensures everything cooks evenly.
Mix up the veggies: Add in different veggies like zucchini, yellow squash, broccoli, snap peas, bok choy, water chestnuts or celery.
Roast the cashews: For even better flavour, roast the cashews in the oven for 10-15 minutes first at 350°F.

Frequently Asked Questions

Can I use a different protein instead of chicken?

Definitely. You can substitute tofu, beef, shrimp, or pork, just adjust cooking times as needed. For tofu, press out excess water before cubing and stir-frying.

I don't have all the vegetables listed. Can I substitute or leave some out?

Absolutely! Feel free to use your favorite stir-fry vegetables. Broccoli, snow peas, bok choy, and snap peas are all great additions. You can also leave out any vegetables you don't like.

Can I make this gluten-free?

Yes, just use tamari instead of soy sauce. And, double check all other ingredients to be sure.

What to serve with this dish

These side dishes will take your chicken to the next level.

Rice & noodles: Your classic steamed rice, fried rice or low-carb cauliflower rice or noodles would all make great accompaniments.
Vegetables: Steamed or stir-fried vegetables, Asian-inspired slaw, or edamame all offer healthy and complementary side dish options.
Other sides: Appetizers like spring rolls or egg rolls, a light soup, or a fresh salad are all delicious pairings for the stir fry.

How to store and reheat

Store: Place cooled stir fry in an airtight container and refrigerate for up to 4 days.

Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, stirring halfway.

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

More easy stir fry recipes

See more related recipes

Meal prep tools

Grab a wok to make this recipe.
Get your glass meal prep bowls here.
A rice cooker is invaluable for saving time, and it cooks other grains, too!
I get all my free-range chicken breasts from Butcher Box.

Easy Cashew Chicken Recipe

This easy Cashew Chicken stir fry is better than takeout and great for meal prep. Plus, the sauce is made using mostly pantry staples!

Course Main Course

Cuisine Asian-Inspired

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 333kcal

Author Taylor Stinson

Ingredients

1 lb chicken breasts, diced into 1-inch cubes
1 tbsp cornstarch
Salt & pepper, to taste
1 tbsp sesame oil
1 cup mushrooms, sliced in half
1 carrot, chopped
1 yellow onion, chopped
1 green pepper, chopped
1 red pepper, chopped
1/2 cup cashews

Stir fry sauce

3 tbsp low-sodium soy sauce or tamari if gluten-free
2 tbsp honey
4 cloves garlic, minced

Get Recipe Ingredients

Instructions

In a large bowl, season chicken with salt & pepper, then toss with cornstarch. Meanwhile, mix the stir fry sauce ingredients in a small bowl and set aside.
Heat oil in a large skillet or wok over med-high heat. Add carrots and mushrooms to skillet, cooking for 5 minutes until carrots soften and mushrooms release juices. Add chicken and saute for another 5 minutes until browned, stirring often.
Add onion, green pepper and red pepper to the skillet, sauteeing another 2-3 minutes, then add sauce, cooking for 2-3 more minutes until sauce thickens.
Stir in cashews, then remove from heat. Serve garnished with sesame seeds (optional), and enjoy!

Video

Notes

Make this stir fry in a wok for an authentic stir fry flavour.

Serve your stir fry with a side of brown rice, cauliflower rice or steamed broccoli.

Roast the cashews in the oven for 10-15 mins at 350°F before adding them to the stir fry.

Add in more veggies like zucchini, broccoli, snap peas, bok choy or water chestnuts.

Store the leftovers in the fridge for 4-5 days. Reheat in the microwave, a wok or a pan on the stovetop.

Freeze the stir fry for 2-3 weeks. Defrost in the fridge then reheat as normal.

Nutrition

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

Shrimp Pasta Primavera Recipe

Taylor Stinson — Thu, 20 Feb 2025 12:55:00 +0000

This lighter Shrimp Pasta Primavera recipe is ready in just 30 minutes, made with fresh veggies, yummy shrimp and the creamiest sauce!

Enjoy a guilt-free indulgence with this shrimp pasta primavera. Packed with vibrant flavors, fresh vegetables, and succulent shrimp, all tossed in a light yet creamy sauce, it's sooo satisfying and nutritious!

Why you'll love this recipe

Quick weeknight dinner: Stress-free and delicious for those busy weeks.
Lighter comfort food: All the flavour, none of the guilt.

Ingredients and substitutions

Spaghetti – you can make this recipe with any pasta of your choice like bowtie or penne noodles.
Pasta water – this will help thicken the sauce. You could also use a cornstarch slurry or a potato starch slurry.
Butter – or your favourite butter substitute like margarine.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Red onion – white onion or yellow onion can be used instead.
Frozen shrimp – you could also try making this recipe with chicken breast or chicken thighs! Leave the protein out entirely if you want a vegetarian dish.
Broccoli – substitute for another veggie of your choice like brussels sprouts, cauliflower or asparagus.
Lemon zest – leave this out if you don't have any on hand.
Red chili flakes – this adds a bit of kick, so if you're not a fan of spice, you can skip the red chili flakes.
Flour – cornstarch or potato starch can be used instead.
Lemon juice – freshly squeezed or bottled lemon juice can be used.
Milk – I use 2% milk, but you could also use heavy cream or a dairy-free milk of your choice.
Parmesan – nutritional yeast is a great dairy-free substitute.
Sundried tomatoes – roasted red peppers would also be good here.
Frozen peas – substitute for another frozen veggie of your choice like frozen corn.

How to make shrimp primavera

Step 1: Cook the noodles.

Cook the pasta, saving about 1 cup of the pasta water.

Step 2: Sauté the garlic and onions.

Sauté the minced garlic and chopped onions..

Step 3: Add the shrimp and veggies.

Cook shrimp and vegetables the shrimp are pink and the vegetables are tender-crisp.

Step 4: Make the sauce.

Whisk together the sauce ingredients.

Step 5: Add sundried tomatoes and peas.

Stir in the sundried tomatoes and peas to the skillet.

Step 6: Mix in the pasta and pasta water.

Add the cooked pasta and pasta water to the skillet.

Step 7: Toss.

Toss gently until everything is evenly combined.

Step 8: Serve and enjoy!

Serve and enjoy the deliciousness!

Recipe Tips

Shrimp savvy: Don't overcook the shrimp, and remember that smaller shrimp cook faster.
Prep ahead: Chop your veggies before you start cooking to save time.
Pasta perfection: Salt the pasta water generously and cook the past al dente.
Put it all together: Combine pasta and veggies to the sauce gently to avoid breaking the pasta or overcooking the shrimp. If the sauce is too thick, add a little more pasta water.

Frequently asked questions

Do I need to peel and devein the shrimp?

Yes, I'd recommend peeling and deveining shrimp before cooking. You can also buy them pre-peeled and deveined to save time.

How do I know when the shrimp are cooked through?

The shrimp should be pink and opaque throughout. They will also curl slightly.

Can I use pre-cooked shrimp?

While fresh or thawed shrimp are ideal, you could use pre-cooked shrimp in a pinch. Add them at the very end of cooking just to heat them through, since they're already cooked. Be careful not to overheat them as they can become rubbery.

Can I add wine to the sauce?

Yes, a splash of white wine (like Pinot Grigio or Sauvignon Blanc) can add nice depth of flavour to the sauce. Add it after sautéing the garlic and onions and let it reduce slightly before adding the other sauce ingredients.

What to serve with shrimp primavera

This pasta primavera with shrimp is pretty much an entire meal on its own! If you're looking for side dish ideas, here are some of my favourites:

Garlic bread or crusty bread
Brussels sprouts salad
Kale salad
Glazed carrots
Asparagus

How to store and reheat

Store: Place cooled pasta in an airtight container and refrigerate for up to 3 days.

Reheat: Warm on the stovetop over medium heat, adding a splash of cream or broth to maintain creaminess, until heated through.

Freeze & Reheat from Frozen: I don't recommend freezing this dish, as the creamy sauce may separate, and the texture of the shrimp and vegetables can get mushy.

More shrimp recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing any leftovers.

Shrimp Pasta Primavera Recipe

This lighter Shrimp Pasta Primavera recipe is ready in just 30 minutes, made with fresh veggies, yummy shrimp and the creamiest sauce!

Course Main Course, Pasta

Cuisine American, Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 528kcal

Author Taylor Stinson

Ingredients

1 lb spaghetti
1/4 cup reserved pasta water
2 tbsp butter
4 cloves garlic minced
1/2 red onion, finely chopped
1 lb frozen shrimp deshelled and defrosted (about 35 shrimp)
1 head broccoli
Zest of 1 lemon
1 tsp salt
1/2 tsp pepper
1/2 tsp red chili flakes
1 tbsp flour
1 tbsp lemon juice
1/2 cup 2% milk
2/3 cup grated parmesan cheese
1/2 cup sundried tomatoes sliced (packed in oil)
1/2 cup frozen peas defrosted

Get Recipe Ingredients

Instructions

Heat a large pot of boiling water on high heat. When boiling, cook spaghetti for about 8 minutes until al dente, then drain, reserving 1/4 cup of the pasta water.
Meanwhile, defrost and peel shrimp and prepare veggies. In a large pan, heat butter over medium-high heat. Add garlic and onions and sauté for 30 seconds. Add shrimp, broccoli, lemon zest, salt, pepper and red chili flakes, cooking for 2-3 minutes until shrimp starts to grow pink.
Add flour, lemon juice, milk and cheese, whisking to get rid of lumps.
Add sundried tomatoes and peas, cooking for another 3-4 minutes until sauce starts to thicken.
Add pasta and a little bit of reserved pasta water, then cook on high for 2-3 minutes, tossing until well mixed. Serve and enjoy!

Notes

Use a different noodle of your choice like bowtie or penne pasta.

Swap out the shrimp for chicken breasts or chicken thighs.

If you forget to reserve some of the pasta water, use a cornstarch slurry or potato starch slurry to thicken the sauce.

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

Nutrition

The post Shrimp Pasta Primavera 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.

15-Minute Spicy Noodles

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

These 15 Minute Spicy Noodles are a lifesaver when you don't know what to make for dinner! They're fast, easy and made with pantry staples.

If your fridge is looking a little bare, this noodle recipe is for you! It's so fast and relies heavily on pantry staples you already have in the kitchen. It's the perfect recipe to have in your back pocket next time you are too busy to run to the store!

Why you'll love this recipe

Super easy: Just cook the noodles, add your sauces and top with a fried egg for a full meal in less than 15 mins.
Full of flavour: Throw away the sodium-packed seasoning packet and make your own flavourful sauce.

Ingredients and substitutions

Ramen noodles – use rice noodles, udon noodles, egg noodles or vermicelli (cooking time will vary).
Eggs – try another protein like chicken or tofu.
Low sodium soy sauce – coconut aminos or tamari are the best substitutes here.
Chili oil – add in some sambal oelek or extra sriracha instead.
Honey – maple syrup or agave will add a bit of sweetness.
Sriracha – sambal oelek would also work here.
Minced garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
Green onions – swap out for chives or scallions.
Sesame seeds – white or black sesame seeds would both be good.
Cilantro – leave this off if you’re not a fan of cilantro.

How to make spicy noodles

Step 1: Assemble your ingredients.

Throw out the seasoning packets from the ramen noodles!

Step 2: Cook the noodles.

Boil the noodles until softened.

Step 3: Fry the eggs.

Fry the eggs, then set aside.

Step 4: Make the sauce.

Mix the soy sauce, chili oil, honey, sriracha and garlic together.

Step 5: Toss everything together.

Mix the sauce and noodles together.

Step 6: Top with the egg.

Serve the egg over the noodles and serve.

Recipe tips and variations

One of the best parts of these noodles is that you can customize the toppings. Here are a few options to try:

Add protein: Top with shrimp, chicken, beef or tofu.
Mix up the veggies: Add in mushrooms, carrots, bell peppers, bok choy, cabbage or broccoli.
Use other sauces: Try different sauces or seasonings like sweet chili sauce, oyster sauce or hoisin sauce.
Bring the heat: Want them even spicier? Add in some chili flakes!

Frequently asked questions

How do I make the noodles less spicy?

You can make these noodles less spicy by using less chili oil and sriracha. Try using 1 tbsp chili oil and 1/2 tsp sriracha based on your spice tolerance.

Are there vegan options for this recipe?

To make this recipe vegan, omit the egg. Double check that all ingredients, especially the packaged noodles and sauces, are plant-based.

Are there gluten-free options?

Yes, you can opt for gluten-free noodles like rice noodles and use tamari instead of soy sauce to make the dish gluten-free.

What to serve with this dish

You can enjoy these spicy noodles on their own, or with one of these sides:

A hot bowl of wonton soup
Some steamed broccoli or bok choy
With homemade dumplings
Skip the protein and serve with chili chicken

How to store and reheat

Store: Place cooled noodles in an airtight container and refrigerate for up to 4 days.

Reheat: Microwave for 1-2 minutes, adding a splash of water to maintain moisture.

Freeze: I don't recommend freezing this dish, because the noodles can become mushy when thawed. Whip up a fresh batch of ramen!

More easy noodle recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls to pack up your weekly lunches.
Order some coconut aminos if you're looking for an alternative to soy sauce.
This is the brand of tamari I like, and I love this low-sodium soy sauce.

15-Minute Spicy Noodles

These 15 Minute Spicy Noodles are a lifesaver when you don't know what to make for dinner! They're fast, easy and made with pantry staples.

Course Main Course

Cuisine American, Asian-Inspired

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 540kcal

Author Taylor Stinson

Ingredients

4 (85g) packs ramen noodles seasoning packets discarded
4 eggs
1/4 cup low sodium soy sauce
2 tbsp chili oil
2 tbsp honey
1 tsp sriracha
4 cloves minced garlic
4 green onions sliced, for garnish
Sesame seeds optional garnish
Cilantro optional garnish

Get Recipe Ingredients

Instructions

Bring a large pot of water to a boil, then add ramen noodles. Boil for 3-4 minutes until softened, then drain and set aside.
While ramen cooks, fry eggs in a large skillet over medium-low heat with a bit of butter or oil for 3-5 minutes until cooked to desired doneness. Remove eggs and set aside.
Mix together soy sauce, chili oil, honey, sriracha and minced garlic, then add to the same skillet as the eggs were cooked in along with noodles, tossing gently to combine and cooking for another minute or so.
Divide noodles into 4 bowls, topping with one egg each and garnishing with green onion, cilantro and sesame seeds. Serve and enjoy!

Notes

Add on some extra protein with tofu, shrimp or chicken.

Adjust the amount of sriracha and chili oil based on your spice preferences.

If you don’t have any chili oil, mix in some sambal oelek or extra sriracha.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 2-3 minutes.

Nutrition

The post 15-Minute Spicy Noodles 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.

Easy Ginger Chicken

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

This Easy Ginger Chicken is a quick stir fry that's made in 30 minutes! The sauce is the perfect mix of sweet and savoury.

This meal will make you wanting more! The chicken pieces are stir-fried with colourful veggies, making it a feast for the eyes and the stomach! You can serve it over rice, noodles, or even cauliflower rice for a low-carb option, too.

Why you’ll love this recipe

Quick and easy: Ready in just 30 minutes, perfect for busy weeknights.
Flavor-packed: The sweet and savory ginger sauce is absolutely irresistible.
Healthy and balanced: Loaded with lean protein and colorful veggies.

Ingredients and substitutions

Sunflower oil – or another neutral cooking oil like olive oil or canola oil.
Boneless skinless chicken thighs – you can use boneless skinless chicken breasts, but cooking times may vary.
Fresh ginger – ginger powder can be used if it's all you have, but fresh ginger is best.
Shallots – white onions can be used in a pinch.
Green onions – scallions would also work.
Garlic – freshly minced garlic is best but jarred minced garlic can be used instead.
Cornstarch – potato starch or arrowroot are good substitutes here.
Oyster sauce – you can use fish sauce or hoisin sauce instead, but the flavour might be slightly different.
Soy sauce – coconut aminos or tamari would also be good.
Chicken broth – vegetable broth is the best substitute here.
Sesame seeds – black or white sesame seeds would work.
White rice – serve with any rice of your choice like brown rice or jasmine rice.

Bok choy side dish

Sesame oil – you can use olive oil but it will have a different flavour.
Bok choy – serve with broccoli or another veggie of your choice.
Soy sauce – use coconut aminos or tamari instead.

How to make ginger chicken

Step 1: Sear the chicken.

Sauté the chicken until it has a nice sear on each side.

Step 2: Add the veggies.

Toss in the ginger, shallots, green onion and garlic.

Step 3: Mix in the cornstarch.

Sauté the veggies, then sprinkle the cornstarch over top and mix.

Step 4: Add the sauce.

Add the oyster sauce, soy sauce and chicken broth. Cook until the sauce has thickened and the chicken is cooked.

Step 5: Make the bok choy.

Sauté the bok choy. Add the soy sauce in the last minute of cooking time.

Step 6: Serve and enjoy!

Garnish with green onion and sesame seeds, then serve with rice and bok choy.

Recipe Tips & Variations

Get the perfect sear: Use a hot skillet and avoid overcrowding the pan to get a nice golden crust on the chicken.
Prep ahead: Chop your chicken and vegetables, and prepare the sauce in advance to make cooking faster and more seamless.
Enhance the flavor: Use freshly grated ginger for a bold, zesty kick. Powdered ginger works in a pinch but won't provide the same depth of flavor.
Swap the protein: Try shrimp, tofu, or thinly sliced beef for a different take on the dish.
Go gluten-free: Use tamari or coconut aminos instead of soy sauce.
Nutty twist: Sprinkle toasted sesame seeds or crushed peanuts on top for added crunch and flavor.

Frequently asked questions

Can I use chicken breast instead?

Yes! While I like using chicken thighs for this recipe, you can easily swap them out for boneless skinless chicken breasts for a leaner option. Keep in mind that you might need to cook the chicken breast for a bit longer.

Can I make this ginger chicken gluten-free?

Yes, you can! Just make sure to use coconut aminos or tamari instead of soy sauce to make this recipe gluten-free.

Can I adjust the spice level?

Absolutely! Add more ginger or include chili flakes for extra heat, or reduce these ingredients for a milder flavor.

What to serve with ginger chicken

I like to serve this ginger chicken with a side of white rice and bok choy, but if you're looking for more side dish ideas, here are some options:

How to store and reheat

Storing: Keep the chicken, rice, and bok choy in airtight glass containers in the fridge for up to 5 days.

Reheating: Sprinkle water over the chicken and rice to prevent drying, then microwave for 1-2 minutes until heated through.

Freezing: You can freeze the ginger chicken and rice for up to three months. Avoid freezing the bok choy as it doesn’t defrost well.

Thawing and reheating: Defrost chicken and rice in the fridge overnight, then reheat as usual.

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More 30-minute meals

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Meal prep tools

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.
Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.

Easy Ginger Chicken

This Easy Ginger Chicken is a quick stir fry that's made in 30 minutes! The sauce is the perfect mix of sweet and savoury.

Course Main Course

Cuisine Asian-Inspired

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 420kcal

Author Taylor Stinson

Ingredients

1 tbsp sunflower oil
1 lb boneless skinless chicken thighs diced
2 inch piece ginger sliced into 1/4 inch thick coins
2 shallots diced
6 green onions sliced; divided
4 cloves garlic minced
1 tbsp cornstarch
3 tbsp oyster sauce
1 tbsp soy sauce
1/4 cup chicken broth
Sesame seeds for garnish

Rice

1 cup white rice
1 1/2 cups water

Optional bok choy side dish

1 tbsp sesame oil
454 g bok choy
1 tbsp soy sauce

Get Recipe Ingredients

Instructions

Cook rice and water together in a rice cooker or pot on the stove until all liquid has absorbed.
Meanwhile, heat sunflower oil in a medium-sized skillet over high heat. Add chicken, season with salt & pepper and saute for 2 minutes until chicken has a nice sear on each side.
Reduce heat to medium-high, then add ginger, shallots, the white parts of the green onion and garlic. Saute for 5 minutes until softened, then sprinkle cornstarch overtop, mixing to combine.
Add oyster sauce, soy sauce and chicken broth. Reduce heat again to medium, then cook for another 5 minutes until sauce has thickened and chicken is cooked through.
Meanwhile, heat sesame oil in a large skillet over med-high heat then add bok choy. Season with salt and pepper to taste and saute for 3-4 minutes until softened and cooked through, adding soy sauce in the last minute of cook time.
Serve ginger chicken with rice and bok choy, then garnish with green parts of the green onion and sesame seeds. Serve and enjoy!

Notes

NOTE: This recipe was adapted and inspired by The Woks of Life

Swap out the chicken thighs for chicken breasts for a leaner option.

If you have a wok, you can use it instead of a skillet.

Serve with a side of cauliflower rice, fried rice, steamed broccoli or green beans.

Store the leftovers in the fridge for 5 days. Sprinkle some water over top then microwave for 1-2 minutes.

Freeze the chicken and rice separately for 3 months. Defrost in the fridge then reheat as normal.

Nutrition

The post Easy Ginger Chicken appeared first on The Girl on Bloor.

Easy Sausage, Peppers and Onions Recipe

Taylor Stinson — Wed, 29 Jan 2025 13:00:00 +0000

This Sausage, Peppers and Onions Skillet is an easy one-pan weeknight dinner made with turkey sausage, bell peppers, onions and pasta sauce.

This dish comes together quickly with simple ingredients you probably already have on hand. The tender veggies and juicy sausage are coated in a rich tomato sauce, making it perfect to serve over rice, pasta, or even on its own for a low-carb option.

My mom used to make a variation of this recipe when I was a kid and I see why she loved it: it was SO easy to throw together and was something even us picky kids would eat.

This is my go-to when I need something fast and easy with almost no clean up!

Why you'll love this recipe

One skillet meal: Everything's made in one skillet, so it comes together easily and there's almost NO dishes after.
Super easy: It's great for busy weeknights since it comes together in less than 30 minutes.
Perfect for meal prep: You can portion this out into individual servings for easy work week lunches.

Ingredients and substitutions

Olive oil – or any other neutral cooking oil like avocado or canola oil.
Turkey sausages – use Italian sausage or pork sausage, or make your own homemade turkey sausage.
Mushrooms – use any veggies like broccoli, carrots, cabbage, cauliflower, zucchini or green beans.
Yellow onions – white or red onions would also work.
Green, yellow and red pepper – swap out for another veggie.
Garlic – fresh minced garlic is best but jarred minced garlic will work in a pinch.
Red chili flakes – cut this out altogether or just use half if you’re not a big fan of spice.
Jarred pasta sauce – canned crushed tomatoes would also work.

How to make sausage, peppers and onions

Step 1: Cook the sausage.

Fry the sausages in a little olive oil until ready.

Step 2: Slice sausage.

Slice the cooled sausage into coins.

Step 3: Cook the mushrooms.

Sauté the mushrooms until the juices release.

Step 4: Sauté the onions and peppers.

Cook the onions and peppers.

Step 5: Add in the rest of the ingredients.

Toss in the sausages, spices and pasta sauce.

Step 6: Cook the mixture.

Cook until sausages are fully cooked and veggies are softened.

Recipe Tips and Variations!

Here are some of my top tips and variation for making these Easy Sausage, Peppers and Onions:

Use fresh ingredients: Fresh bell peppers and onions give the best flavour and texture.
Don’t overcrowd the pan: Sauté in batches if needed to ensure everything cooks evenly and gets a nice sear.
Use a non-stick skillet: Prevent sticking and make cleanup easier by using a well-oiled or non-stick pan.
Change the protein: Substitute the meat with chicken sausage, turkey sausage, or even plant-based sausage.
Make it creamy: Stir in a splash of heavy cream or sprinkle with Parmesan cheese for a richer flavor.
Spice level: Add crushed red pepper flakes or use hot Italian sausage for more heat.

Frequently asked questions

Is this dish keto-friendly?

Yes, as long as you use a low-carb sausage and omit any starchy sides like rice or bread, this dish fits a keto lifestyle.

Can I make this dish vegetarian?

Yes! Swap the sausage for plant-based sausage alternatives or add hearty veggies like mushrooms, eggplant, or tofu for a vegetarian twist.

Can I make this in the oven instead?

You sure can! Bake the sausages for 10 minutes first, then slice up and add to a baking sheet with the veggies, garlic, salt & pepper and tomato sauce. Bake the mixture for 10-15 minutes until the veggies are tender, then serve and enjoy.

What to serve with this dish

Here are some ideas on how you can serve this delicious dish:

With grains: Serve it with a side of Spanish rice, brown rice, quinoa or cauliflower rice for a low-carb option.
With pasta: Toss it with your favourite cooked pasta noodles.
With a side dish: Enjoy it on its own with baby potatoes or quinoa salad.
As a sandwich: Add to your favourite sandwich bun with cheese!

Storing and reheating

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

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

Reheating: Sprinkle some water over top, then microwave for 1-2 minutes. If reheating from frozen, microwave for 6-7 minutes, stirring halfway through.

More easy skillet recipes

See more related recipes

Meal prep tools

These glass meal prep bowls are so great for microwaving and reheating your sausage and peppers safely.
I get all my meat from Butcher Box, conveniently delivered to me frozen.

Easy Sausage, Peppers and Onions Recipe

This Sausage, Peppers and Onions Skillet is an easy one-pan weeknight dinner made with turkey sausage, bell peppers, onions and pasta sauce.

Course Entree

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 312kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
4 turkey sausages (1 lb of sausage)
1 (8oz) package mushrooms, quartered
2 yellow onions, sliced
1 each green, yellow and red pepper, chopped
4 cloves garlic minced
1 tsp each Salt & pepper
1 tsp red chili flakes (cut in half or leave out if you don't like spicy)
1/2 cup jarred pasta sauce

Get Recipe Ingredients

Instructions

Heat olive oil over med-high heat in large frying pan. Add turkey sausages and cook for 10 minutes. Remove from heat and slice when cool.
Without wiping pan clean, add mushrooms to skillet and saute until juices start to release, about 5 minutes. Add onions and peppers, cooking another 2 minutes or so.
Add sausages back in, along with garlic, salt & pepper and red chili flakes. Add pasta sauce. Cook mixture another 2-3 minutes until sausages are fully cooked and veggies are softened.
Divide among 4 meal prep bowls or enjoy for dinner. Leftovers will last up to 5 days in the fridge – enjoy!

Video

Notes

Make your own turkey sausage using ground turkey, fennel seeds, garlic powder, paprika, salt and pepper.

Swap out the veggies for any other veggies of your choice.

Cut down on prep time by chopping up your veggies beforehand.

Store leftovers in the fridge for up to 5 days. Reheat in the microwave for 2 minutes on high.

Freeze this recipe for up to 3 months then microwave from frozen for 6-7 minutes.

Nutrition

The post Easy Sausage, Peppers and Onions Recipe appeared first on The Girl on Bloor.

Kung Pao Shrimp {Ready in 30 Minutes}

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

Kung Pao Shrimp is an easy stir fry with a yummy sauce, crisp veggies & peanuts served over jasmine rice—it's better than takeout!

This is the FIRST EVER RECIPE I learned how to cook when I was 16!!! My mom was the one who first sparked my love of cooking when she let me make a kung pao shrimp recipe from the newspaper.

Decades later (jeez, I'm getting old!), I'm still making a version of this recipe, and I've memorialized it here on the blog!

Why you'll love this recipe

Quick & easy: Get dinner on the table in less than 30 minutes.
Better for you than takeout: It's super yummy and made with whole ingredients.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like canola oil.
Yellow onion – white onion or shallots would also work.
Red pepper – use any colour bell pepper here.
Zucchini – broccoli or carrots would be good.
Shrimp – make Kung Pao chicken, tofu or beef instead.
Chopped peanuts – chopped cashews would be yummy.
Scallions – green onions would work too.
Rice – serve with jasmine, white or brown rice.

Kung Pao Sauce

Soy sauce – coconut aminos or tamari are the best substitutes here.
Garlic – either freshly minced or jarred minced garlic.
Ginger – ground ginger powder will work in a pinch.
Sesame oil – olive oil will work, but it will have a milder flavor.
Peanut butter – you can leave this out if need be.
Rice vinegar – use apple cider vinegar or rice wine vinegar instead.
Sriracha – sambal oelek, diced chili pepper or dried chiles would also be good.

How to make Kung Pao shrimp

Step 1: Make the rice.

Cook the rice in a rice cooker or on the stove.

Step 2: Make the sauce.

Mix the ingredients together and chop up the veggies.

Step 3: Sauté the veggies.

Sauté until slightly softened.

Step 4: Add the sauce and shrimp.

Cook until the sauce starts to thicken and the shrimp are no longer translucent.

Step 5: Stir in the peanuts.

Remove from heat and add the scallions and peanuts.

Step 6: Serve over rice.

Serve and enjoy!

Recipe tips!

Here are my top tips for making the best kung pao shrimp:

Prep your ingredients: Chop up the veggies and make the sauce in advance.
Toast the peanuts: Sauté or roast the peanuts for added flavour.
Prepare the shrimp: Make sure to thaw (if frozen), peel and de-vein the shrimp.
Make it with chicken: If you're not a fan of shrimp, try my kung pao chicken recipe!

Frequently asked questions

What is the difference between Szechuan and Kung Pao?

Szechuan shrimp or chicken is a lot spicier than kung pao. It's also typically deep fried, while kung pao is not.

How can I adjust the spiciness of the dish?

The heat in Kung Pao Shrimp typically comes from dried red chilies. To reduce spiciness, use fewer chilies or remove their seeds. For a milder option, you can substitute with bell peppers. If you prefer more heat, you can add more chilies or a dash of chili oil.

How do I prevent the shrimp from becoming overcooked?

Shrimp cook quickly. You need to sauté them over high heat just until they turn pink and opaque, which usually takes 2-3 minutes. Overcooking can lead to a rubbery texture, so it's important to monitor them closely.

What to serve with this dish

Here are some ideas on how to serve your Kung Pao shrimp:

Use a classic white rice or cauliflower rice for a low-carb option
Serve this dish with wonton soup or eggrolls to really make it feel like takeout

How to store and reheat

Storing: Store any leftovers in the fridge for 3-4 days.

Reheating: Reheat on the stovetop for best results. You can microwave a plate for 1-2 minutes, but the shrimp may dry out.

Freezing: Store in airtight containers or freezer-safe bags, and freeze for up to 3 months.

Reheating: Thaw in the fridge overnight, and reheat in a skillet over medium heat. Or, heat for 2-3 minutes in the microwave, stirring halfway through.

More easy stir fry recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on refrigerating the leftovers.
A rice cooker is invaluable for saving time, and it cooks other grains, too!

Kung Pao Shrimp {Ready in 30 Minutes}

Kung Pao Shrimp is an easy stir fry with a yummy sauce, crisp veggies & peanuts served over jasmine rice—it's better than takeout!

Course Main Course, Stir Fry

Cuisine Asian-Inspired

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 449kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 medium-sized yellow onion, chopped
1 red pepper, diced
1 zucchini, diced
1 lb shrimp
1/2 cup chopped peanuts
4 scallions, chopped into 1 inch pieces

Kung Pao Sauce

1/4 cup low-sodium soy sauce or tamari
4 cloves garlic minced
1 inch piece ginger, minced
1 tbsp sesame oil
1 tbsp peanut butter
1 tbsp rice vinegar
2 tsp Sriracha

Rice

1 cup dry jasmine rice
1 1/4 cups water
1 tsp butter

Get Recipe Ingredients

Instructions

Add rice, water and butter to a rice cooker or a pot on the stove and cook until the liquid has absorbed, about 15-20 minutes.
Meanwhile, mix sauce ingredients together in a small bowl and prep veggies.
Heat olive oil in a large skillet over high heat. Add peppers, onion and zucchini, sauteeing for 2-3 min until veggies soften slightly.
Add sauce and shrimp, cooking for another 3-4 min until sauce starts to thicken slightly and shrimp are no longer translucent. Remove from heat, stir in scallions and peanuts, then serve overtop of jasmine rice. Enjoy!

Video

Notes

Swap out the shrimp for chicken, beef or tofu.

Serve with white or brown rice or cauliflower rice for a low-carb option.

Store any leftovers in the fridge for 4 days. Reheat in a skillet on the stovetop or in the microwave for 1-2 minutes.

Nutrition

The post Kung Pao Shrimp {Ready in 30 Minutes} appeared first on The Girl on Bloor.

How to Make Mason Jar Salads + 5 Recipes

Taylor Stinson — Thu, 23 Jan 2025 14:00:00 +0000

These Mix & Match Mason Jar Salad Recipes make healthy lunches easy – they're great for meal prep and will keep your salad fresh for days!

I love making these in the summer to take with me on the go. Plus, I get so many compliments about how pretty they are every time I take them for work!

Why you'll love mason jar salads

Great for meal prep: Pre-make your salad, layer it in a jar, then grab it on your way out the door. It's the perfect way to prep a healthy salad!
Mix and match ingredients: Try out different dressings and toppings until you find a combo you love.

Why should you make salad in a jar?

Mason jar salads are the perfect grab and go lunches. You can try different dressing and ingredient combos to avoid meal prep fatigue, and you can make the salads ahead of time then mix them up when you're ready to eat.

In this post, I'll teach you how to build the ultimate mason jar salad, how to overlap different ingredients, and why you should start meal prepping your salads in jars. These salads will have you enjoying healthy lunches in no time!

How to layer a mason jar salad

When prepping your mason jar salad, layering is key! You want to ensure you layer your jars properly so that everything stays as fresh as possible.

Layer 1 – Dressing: This ensures that the rest of your toppings don't get soggy.
Layer 2 – Crisp Ingredients: This is where you'll put ingredients that won't get soggy like red onion, edamame, etc.
Layer 3 – Grains, Lentils & Protein: The crisp ingredients will act as a barrier between the dressing and the grains or protein.
Layer 4 – Cheese: Place any cheese on top of the grains and protein.
Layer 5 – Leafy Greens: The leafy greens should always go on the very top, right before you add on the lid. This keeps everything as fresh as possible.

Mason Jar Salad Tips & Tricks

There are a few tips and tricks to keep in mind when you're preparing and enjoying your salad in a jar:

Ingredient prep: Cook the chicken ahead of time, chop up all the veggies, make the salad dressings and cook the quinoa.
Layer everything in order: Ensure you're layering the ingredients in the correct order (see above) to keep all the ingredients as fresh as possible.
Shake up the jars before serving: Give the jar a good shake, then dump everything into a bowl and dig in.
Switch up the ingredients: Try out different healthy salad dressings, switch up the protein and add in any ingredients you're craving or have on hand!
Pack tightly: Compress the ingredients slightly to minimize air, keeping the salad fresher for longer.
Keep it cold: Store jars in the fridge until ready to eat to keep ingredients crisp and fresh.
Keep toppings separate: Add crunchy toppings like nuts, croutons, or tortilla strips just before eating to prevent sogginess.

Frequently asked questions

How long will salad last in a mason jar?

If stored properly, most mason jar salad recipes can last 4 to 5 days in the refrigerator. Keep in mind that some ingredients stay fresher in the fridge for longer than others!

Should I eat the salad out of the jar?

You definitely can! Just give the jar a few good shakes and then take off the lid and enjoy! It can be a bit tricky though, so feel free to dump everything into bowl or on a plate after shaking it up.

What size mason jar is best for salads?

The sizes most commonly used for salad recipes are the pint (16 oz) and quart (32oz) size jars. I've used the 16 oz size mason jars for the recipes pictured. I'd also recommend using a wide mouth jar opening, since it's easier to get ingredients in and out.

Meal prepping mason jar salads

Storing: Once you've assembled your salads in the jars, they'll last in the fridge for up to 5 days, depending on what ingredients you use. Make sure you store the jars upright so the dressing doesn't get the other ingredients soggy.
Serving: When you're ready to enjoy, just shake up the salad and eat it right out of the jar or dump it into a bowl and eat from there.
Ingredient prep: You can also prep a bunch of the ingredients ahead of time. Mix up the salad dressings and store them in the fridge for 1 to 2 weeks. You can also cook the chicken and quinoa a couple days in advance. Note that if you make the chicken and quinoa ahead of time, you should eat those salads within 2 to 3 days.

More mason jar salad recipes

See more related recipes

Meal prep tools

These are the mason jars I used in this recipe.
You can get larger 32oz mason jars too!
Grab some glass meal prep bowls if you would rather layer these salads in a different container.
I like this salad dressing shaker to make homemade dressings easier.
These colourful mason jar lids are so fun and perfect if you lose your lids.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

How to Make Mason Jar Salads + 5 Recipes

These Mix and Match Mason Jar Salad Recipes make healthy lunches easy – they're great for meal prep and will keep your salad fresh for days!

Course Salad

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 239kcal

Author Taylor Stinson

Ingredients

Make ahead ingredients

1-2 chicken breasts (depends on how many jars you're making – 1 breast per two jars is standard)
1 cup quinoa (dry)

Tex Mex salad jars

chicken
cherry tomatoes, sliced
red onion, diced
grated cheddar cheese
lettuce, chopped

Tex Mex dressing

1 tbsp olive oil
1 tbsp lime juice
1 clove garlic, minced
1 tsp chili powder
1/2 tsp cumin
1 pinch each salt and pepper

Greek salad jars

chickpeas
cucumber
cherry tomatoes, sliced
red onion, diced
baby spinach

Greek dressing

1 tbsp olive oil
1 tbsp lemon juice
1 clove garlic, minced
1 tsp oregano
1 pinch each salt and pepper

Caprese salad jars

quinoa
cherry tomatoes, sliced
bocconcini cheese
red onion, diced
baby spinach

Balsamic dressing

1 tbsp olive oil
1 tbsp balsamic vinegar
1 tsp Dijon mustard
1 pinch each salt and pepper

Ranch salad jars

chicken
cucumber
cherry tomatoes, sliced
grated cheddar cheese
lettuce, chopped

Ranch dressing

1-2 tbsp bottled ranch dressing

Green goddess salad jars

chickpeas
quinoa
cucumber
edamame
spinach

Green goddess dressing

1 tbsp olive oil
1 tbsp lime juice
1 tbsp packed cilantro or parsley, finely chopped
1 tbsp sour cream
1 clove garlic, minced
1 pinch each salt & pepper

Get Recipe Ingredients

Instructions

Cook make-ahead ingredients: Bake chicken breasts with a little bit of olive oil, salt & pepper in a 400 F for 20 min. When cooled, dice up into 1-inch pieces. Meanwhile, make quinoa in a rice cooker – combine 1 cup quinoa with 2 cups water and cook until all liquid is absorbed.
Mix together dressing of choice – you can use the homemade versions listed above or store-bought versions to save time. Each salad jar should require only 1-2 tbsp of dressing.
Add dressing of choice to the bottom of a 16-oz mason jar. Layer in ingredients of choice in order of what is listed. For instance, for the Mexican jars, add in chicken, cherry tomatoes, red onion, cheese and lettuce to the jar in that order.
Jars will keep in fridge up to 4 or 5 days. For easy meal prep, cook chicken and quinoa ahead of time up to 24 hours in advance so all you have to do is assemble.
Serve by shaking mason jar so dressing gets distributed, then dump in a large bowl to eat. Enjoy!

Video

Notes

Nutrition values are approximate and will depend on what you put in each jar.

Layer the dressing on the bottom followed by the grains/protein, other veggies and leafy greens on top.

Get more salad dressing recipes here.

Store mason jar salads in the fridge for 4 to 5 days depending on the ingredients.

Eat your salad right out of the mason jar or dump it all in a bowl before eating.

Nutrition

The post How to Make Mason Jar Salads + 5 Recipes appeared first on The Girl on Bloor.

The Best Lasagna Soup Recipe

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

This 30-minute one pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it's comfort in a bowl!

Whenever I need something comforting, I always want lasagna. Problem is, it's so much work. Making it in soup form is the answer!

Why you'll love this recipe

Quick and easy: Ready in just 30 minutes for a hearty meal.
Freezer-friendly: Perfect for meal prep or saving leftovers.
Comfort in a bowl: All the cheesy cozy flavours of lasagna in soup form!

Ingredients and substitutions

Extra lean ground beef – substitute for ground turkey or ground chicken to cut down on the calorie count.
Onions – any type of onion, including shallots, will work here.
Garlic – you could use garlic powder or a garlic-based pasta sauce, but fresh garlic has the best flavor.
Italian seasoning – you can use store-bought or homemade Italian seasoning, or leave it out altogether.
Marinara sauce – any type of jarred pasta sauce can be used.
Beef broth – vegetable or chicken broth will also work.
Pasta – I use mafalda pasta to make it look like true lasagna soup, but you can just break up lasagna noodles into bite-sized pieces.
Ricotta cheese – this is just used for topping, so feel free to leave it out if you don’t have any on hand.
Mozzarella cheese – cheddar or Swiss cheese would also be good but tastes a bit different.
Parsley – I use this for garnish, but fresh basil or oregano would also be nice if you feel like adding fresh herbs.
Veggies – this recipe doesn't call for any veggies to keep it simple, but I love adding in some sliced mushrooms and spinach. You could also do finely chopped carrot and celery.

How to make lasagna soup

Step 1: Brown the ground beef.

Sauté the ground beef until browned.

Step 2: Sauté the onions and garlic.

Add the onions and garlic and sauté until fragrant.

Step 3: Add in the remaining ingredients.

Add the Italian seasoning, salt, pepper, marinara sauce, beef broth and pasta. Simmer until the pasta is cooked.

Step 4: Serve and enjoy!

Serve with mozzarella, ricotta and fresh herbs on top.

Variations of this soup

There are a few different ways you can customize this lasagna soup:

Pasta: I like using mafalda pasta, but rotini or lasagna noodles broken into bite-sized pieces would also work.
Meat: Substitute the ground beef for ground turkey, ground chicken or even Italian sausage removed from its casings.
Vegetarian: To make this soup completely vegetarian, leave out the ground beef and swap out the beef broth for vegetable broth.
Veggies: Add in more veggies of your choice like sliced mushrooms, spinach, carrot, celery or bell peppers.

Frequently asked questions

What kind of pasta is best for lasagna soup?

I like using mafalda pasta for this lasagna soup, but you could also break up lasagna noodles into bite-sized pieces. Pretty much any kind of pasta will work, but mafalda and lasagna noodles make it more like a traditional lasagna!

Can I cook the pasta in the soup?

Yes! One of the great parts of this recipe is that the pasta cooks right in the pot with the rest of the soup ingredients, so there's less dishes to do after. You can make it separately if you'd like (this is actually best if freezing so the pasta doesn't soak up the liquid), but cooking it in the soup gives the noodles amazing flavour.

Can I make it in the slow cooker or the Instant Pot?

Yes! For the slow cooker, cook on low for 6-8 hours or high for 3-4 hours, adding the pasta in the last 30 minutes. For the Instant Pot, use the sauté function for the meat, then pressure cook for 5 minutes and quick release.

What to serve with lasagna soup

This soup has a little bit of everything so you don't really need a side dish, but if you're looking for ideas, here are some options:

Garlic bread or fresh crusty bread
Bruschetta
Caesar salad or a light garden salad
Steamed vegetables or asparagus for extra veggies

Storing and reheating

Storing: Store leftovers in the fridge for 4-5 days.

Reheating: Reheat in the microwave for 1-2 minutes or on the stovetop over medium heat.

Freezing: Freeze the soup (without the noodles) in airtight containers for up to 3 months.

Reheating from frozen: Reheat from frozen in the microwave for 6-8 minutes, stirring halfway through, or warm on the stovetop, adding freshly cooked noodles before serving.

More cozy soup recipes

See more related recipes

Meal prep tools

Order the same mafalda pasta I use in this recipe.
Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
Freeze individual portions of this soup in Souper Cubes for up to 3 months.

The Best Lasagna Soup Recipe

This 30-minute one pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it's comfort in a bowl!

Course Soup

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 305kcal

Author Taylor Stinson

Ingredients

1 lb extra-lean ground beef
1 onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp each salt & pepper
1 (650mL) jar marinara sauce
4 cups beef broth
2 cups dried mafalda pasta or rotini
1/2 cup ricotta cheese
1/2 cup mozzarella cheese
Fresh parsley or basil, for garnish

Get Recipe Ingredients

Instructions

Stovetop instructions

Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.
Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!

Slow cooker instructions

Brown the beef, onions and garlic in a large skillet over med-high heat for 5 minutes. Add to slow cooker, along with remaining ingredients except for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours. Add pasta within the last 30 minutes of cooking time. Top with cheeses, then serve and enjoy!

Instant Pot instructions

Brown the beef, onions and garlic using the saute feature for 5 minutes. Add remaining ingredients, except for cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then do a quick release. Top bowls with cheeses, then serve and enjoy!

Video

Notes

Cut down on the calories by swapping out the ground beef for ground turkey or chicken.

Use rotini or lasagna noodles broken into bite-sized pieces instead of mafalda.

Add in more veggies like mushrooms, spinach, carrot, celery or bell peppers.

For a vegetarian option, leave out the ground beef and use vegetable broth instead of beef broth.

Make-Ahead Instructions: Store the leftovers in the fridge for 4-5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Freezing Instructions: Freeze this soup for up to 3 months. Reheat from frozen in the microwave for 6-8 minutes.

Vegetarian Instructions: Leave out the ground beef and swap out the beef broth for vegetable broth.

Nutrition

The post The Best Lasagna Soup Recipe appeared first on The Girl on Bloor.

Instant Pot Minestrone Soup

Taylor Stinson — Tue, 07 Jan 2025 12:25:00 +0000

This easy Instant Pot Minestrone Soup is a delicious spin on the Italian classic that comes together in less than 20 minutes.

This soup is a game-changer for busy weeknights! It’s a hearty and healthy twist on the Italian classic, loaded with fresh veggies, beans, and pasta in a rich and flavourful broth.

Why you'll love this recipe

Quick and easy: Ready in under 20 minutes thanks to the Instant Pot.
Healthy and filling: Packed with nutritious ingredients like beans, veggies, and pasta.
Great for meal prep: Makes plenty of leftovers that taste even better the next day!

Ingredients and substitutions

Olive oil – or any other neutral flavour of cooking oil.
Onions – the variety doesn't matter, but I prefer using white or yellow.
Garlic – I prefer using fresh garlic cloves, but jarred minced garlic will work in a pinch.
Carrot – parsnips would also work.
Celery – double up on the carrots or leave this out altogether.
Green beans – these are classic in minestrone, but feel free to use sugar snap peas instead.
Kidney beans – you could also use lentils, chickpeas or black beans.
Italian seasoning – use store-bought or make your own.
Bay leaves – try using dried oregano or thyme instead.
Chicken broth – chicken stock and vegetable broth are both great substitutes.
Crushed tomatoes – I'll occasionally use passata (jarred strained tomatoes) and they work perfectly.
Macaroni – use any small pasta that you have on hand.
Fresh basil – to garnish.
Parmesan – if you want a dairy-free or vegan minestrone, feel free to use nutritional yeast or cashew meal as a substitute.

How to make minestrone soup in the Instant Pot

Step 1: Add the ingredients.

Dump everything except the macaroni, basil, and parmesan into the Instant Pot.

Step 2: Cook under pressure.

Set the Instant Pot to high pressure and cook for 4 minutes.

Step 3: Release the pressure.

Perform a quick release to safely let out the steam.

Step 4: Add the macaroni.

Stir in the macaroni and let it cook.

Step 5: Garnish and serve.

Top the soup with fresh basil and parmesan, then enjoy!

recipe tips & variations

Here are some suggestions to change up the ingredients and make sure this soup is as delicious as possible:

Protein boost: Add cooked shredded chicken, ground turkey, or crumbled sausage for extra protein.
Add a smoky flavor: Stir in a teaspoon of smoked paprika.
Don’t overcook the pasta: Add the macaroni after pressure cooking and let it cook in the residual heat to avoid mushy pasta.
Make it thicker: For a heartier soup, mash some of the beans with a fork before serving.

Frequently asked questions

Can I make this recipe without an Instant Pot?

Yes! You can make this on the stovetop by simmering all the ingredients (except the macaroni, basil, and parmesan) in a large pot for 20-25 minutes. Then add the macaroni during the last 10 minutes of cooking.

Can I use a different type of pasta?

Absolutely! Any small pasta shape like ditalini, orzo, or small shells will work. For a healthier option, try whole wheat or legume-based pasta.

How do I prevent the soup from becoming too thick?

The pasta and beans can absorb a lot of liquid over time. Add more broth or water when reheating to adjust the consistency.

What to serve with the minestrone soup

This Instant Pot minestrone soup is a full meal on its own, but if you’re looking for ideas on what to serve on the side, here are some ideas:

Fresh crusty bread or garlic bread
Side salad like Caesar salad or this quinoa salad
Grilled cheese
Zucchini fries or green bean fries

Storing and reheating

Storing: Store leftovers in airtight containers in the refrigerator for up to 5 days.
Reheating: Heat a single serving for 2-3 minutes in the microwave, stirring halfway through. Or, reheat the soup in a pot over medium heat, adding a splash of broth or water if the soup has thickened.
Freezing: Freeze the soup (without the pasta) in airtight containers or freezer bags for up to 3 months.
Reheating from frozen: Let the soup defrost in the refrigerator overnight. Then warm it on the stovetop or in the microwave.

More Instant Pot soup recipes

See more related recipes

Meal prep tools for this recipe

Here’s the Instant Pot I use.
Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
Freeze this recipe in glass microwave-safe bowls up to 3 months.

Instant Pot Minestrone Soup

This easy Instant Pot Minestrone Soup is a delicious spin on the Italian classic that comes together in less than 20 minutes.

Course Main Course, Soup

Cuisine American

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 261kcal

Author Taylor Stinson

Ingredients

2 tbsp olive oil
3 onions, diced
3 cloves garlic minced
1 carrot, peeled and diced
2 stalks celery, chopped
1 1/2 cups green beans, trimmed
1 can kidney beans, drained and rinsed
1 tbsp Italian seasoning
3 bay leaves
4 cups chicken broth
1 (796mL) jar crushed tomatoes (sometimes passata)
3/4 cup dry macaroni
Chopped fresh basil, for topping
Grated fresh parmesan, for topping

Get Recipe Ingredients

Instructions

Dump all ingredients except for macaroni, basil and parmesan in Instant Pot. Set to manual and pressure cook on high for 4 minutes. Instant Pot will take about 10 minutes to pre-heat and then the 4 minutes to cook. When complete, press cancel and do a quick release of the steam, waiting until the pressure gauge drops back down and the lid is safe to open.
Remove lid, stir soup and add macaroni, then replace lid. Let macaroni soak about 5 minutes (maybe more like 10 depending on the type of pasta you use; mine needed only 5 minutes).
Remove lid again and stir. Serve in large bowls and top with fresh basil and parmesan cheese. Enjoy!

Video

Notes

Add some protein to your soup using ground chicken or beef.

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

Freeze this recipe for up to 3 months. Microwave from frozen for 6-7 minutes or defrost in the fridge and reheat as normal.

Nutrition

The post Instant Pot Minestrone Soup appeared first on The Girl on Bloor.

Easiest Ever Ground Turkey Stir Fry

Taylor Stinson — Mon, 06 Jan 2025 13:50:00 +0000

This the Easiest Ever Ground Turkey Stir Fry! It’s perfect for weeknight dinners with a bunch of veggies and a delicious homemade sauce.

The homemade stir fry sauce ties everything together with a savory and slightly sweet kick that’ll have you coming back for seconds. Serve it over rice or noodles for a wholesome meal everyone will love!

Why you'll love this recipe

Super healthy: It's low carb, high in lean protein and low in calories for a healthy lunch or dinner option (without sacrificing on flavor).
Customizable: You can easily swap out the veggies and even the meat you use in this stir fry. The simple sauce will go with pretty much anything!

Ingredients and substitutions

Olive oil – or another neutral oil like avocado oil, sunflower oil or grapeseed oil. If you're looking to add extra flavour, add in some sesame oil.
Yellow onion – if you don't have yellow onion, you can use red onion, white onion or shallots.
Ground turkey – ground chicken or pork would also work if you don’t have any ground turkey on hand.
Carrot, red pepper, cabbage and green onions – swap out for any other veggies of your choice like peas, baby corn, water chestnuts, green beans, broccoli, bean sprouts, celery or mushrooms.

Stir fry sauce

Low-sodium soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
Honey – corn syrup, molasses or maple syrup will bring a bit of sweeteness.
Garlic – I find that freshly minced garlic is best, but jarred minced garlic will work in a pinch.
Ginger – if you don’t have any fresh ginger, use a bit of ground ginger powder.
Sriracha – sambal oelek or sweet chili sauce will help add a bit of kick to your sauce.

How to make this ground turkey stir fry

Step 1: Prep your ingredients.

Chop the veggies and whisk together the soy sauce, honey, garlic, ginger and sriracha.

Step 2: Sauté the onions.

Sauté the onions until softened.

Step 3: Cook the ground turkey.

Add the ground turkey and sauté until lightly browned.

Step 4: Add the veggies.

Sauté the carrot, bell peppers and cabbage.

Step 5: Stir in the sauce.

Cook until sauce thickens.

Step 6: Serve and enjoy!

Remove from heat, stir in the green onions and serve.

Recipe Tips & Variations

It's super easy to customize this ground turkey stir fry! Here are my recommendations:

Spice it up: Adjust the amount of sriracha or chili garlic sauce based on your spice preference. You could also add in some fresh ginger for added flavour!
Make it keto: Leave out the honey and go light on the soy sauce to make this stir fry keto-friendly.
Don’t overcrowd the pan: Cook the veggies in batches if needed to ensure they stay crisp and don’t steam.

Frequently asked questions

How do I add flavour to the ground turkey?

Ground turkey has a mild taste, but the stir fry sauce for this recipe will give it plenty of flavour! The sauce is really easy to make and uses mostly pantry staples. All you need to do is mix together soy sauce, honey, garlic, ginger and sriracha or chili sauce for a bit of kick.

How do I make the sauce thicker?

To thicken the sauce, create a slurry by mixing 1 teaspoon of cornstarch with 2 teaspoons of water. Stir this mixture into the sauce during cooking, allowing it to simmer until it reaches the thickness you want.

How can I add more flavor to the stir fry?

You can enhance the flavour by adding minced garlic and ginger when you're sautéing the onions. A splash of rice vinegar or a squeeze of lime juice can also brighten up the dish.

Can I use frozen vegetables?

Yes you can! You can sauté the frozen veggies right from frozen – they just might need to cook a bit longer until softened.

What to serve with this turkey stir fry

This is a pretty substantial meal on its own, but if you're looking for a little something to add, I'd recommend serving it with a side of cauliflower rice.

If you're not concerned about keeping this recipe low carb, you could serve it over cooked white or brown rice or even noodles.

It would also be delicious with some summer rolls or egg rolls!

Storing and reheating

Storing: Refrigerate for up to 5 days in airtight containers. Store individual portions for easy grab-and-go meals.

Reheating: Heat for 2-3 minutes in the microwave until warmed through. Or, sauté in a pan for 2-3 minutes to keep the veggies crisp.

Freezing: Freeze for up to 3 months. Store the turkey, veggies, and sauce separately for the best texture. Let the dish thaw overnight in the fridge, then reheat and combine in a pan.

More stir fry recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
I get all my ground turkey from Butcher Box, conveniently delivered to me frozen.

Easiest Ever Ground Turkey Stir Fry

This the Easiest Ever Ground Turkey Stir Fry! It’s low carb too – all you need is ground turkey, bell peppers, carrots and cabbage.

Course Main Dish

Cuisine Asian

Prep Time 15

Cook Time 15

Total Time 30

Servings people

Calories 237kcal

Author Taylor Stinson

Ingredients

1 tbsp olive or sesame oil
1 yellow onion, sliced
1 lb ground turkey
1 pinch salt
1 carrot, grated
1 red pepper, sliced
1 cup chopped red cabbage
4 green onions, sliced

Stir fry sauce

2 tbsp low sodium soy sauce
1 tbsp honey
4 cloves garlic, minced
1 tbsp fresh minced ginger
1 tsp sriracha or chili garlic sauce

Get Recipe Ingredients

Instructions

Mix ingredients for the sauce together.
Heat oil over med-high heat then add onions, sauteing for 2 minutes until softened. Add ground turkey, breaking up with a wooden spoon. Add a pinch of salt to season the meat, then saute until lightly browned, about 5 minutes.
Add carrot, bell pepper and cabbage, sauteeing for 2-3 minutes until softened. Add sauce then cook another 2-3 minutes until well combined and sauce thickens slightly. Remove from heat and stir in green onions. Serve and enjoy!
Storing and reheating: Leftovers will last up to 5 days in the fridge. Store individual portions in glass bowls and reheat for 2-3 minutes in the microwave, or saute on the stovetop for 2-3 minutes until heated through.

Video

Notes

Leave out the honey and go light on the soy sauce to make this dish keto friendly.

You could also use frozen veggies, but they might take a bit longer to cook.

Serve with steamed rice, cauliflower rice, egg rolls or noodles.

Store the leftovers in the fridge for up to 5 days then reheat in the microwave or in a pan on the stovetop.

Freeze the turkey, veggies and sauce separately for up to 3 months. Defrost in the fridge then combine and reheat.

Nutrition

The post Easiest Ever Ground Turkey Stir Fry appeared first on The Girl on Bloor.

Sheet Pan Greek Chicken {Meal Prep}

Taylor Stinson — Fri, 27 Dec 2024 14:29:48 +0000

This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies.

Why You'll Love This Recipe

One pan wonder: Everything comes together on one pan, for less prep and less clean-up.
Yummy flavours: Enjoy a taste of the Mediterranean at your kitchen table!

Ingredients and substitutions

Yukon gold potatoes – substitute for sweet potatoes instead.
Chicken breasts – use chicken thighs or drumsticks instead.
Vegetables – I like bell pepper, red onion and zucchini, but you can use any veggies here.
Olive oil – use another neutral cooking oil like avocado oil.
Lemon juice – lime juice can be used in a pinch.
Garlic – use freshly minced or jarred minced garlic.
Oregano – basil, thyme or parsley will work, but will have a different flavour.
Feta cheese – goat cheese or mozzarella would also be good.

How to make Greek chicken

Step 1: Roast the potatoes.

Season the potatoes then roast in the oven.

Step 2: Make the marinade.

Mix the olive oil, lemon juice and garlic together.

Step 3: Toss everything in the marinade.

Add everything to the sheet pan and pour the marinade over top.

Step 4: Bake in the oven.

Top with feta cheese and serve.

Recipe tips & variations

Here are some of my top tips for making Greek chicken, including different variation ideas:

Add different veggies: Eggplant, mushrooms, beets and olives would all be good.
Use chicken thighs: You'll probably need to cook the thighs for longer.
Try different seasonings: Use my homemade Greek seasoning for even more flavor!
Re-purpose the leftovers: Make loaded Greek fries with the leftovers.

Frequently Asked Questions

Can you use another cut of chicken?

You can use chicken thighs or drumsticks, but the cooking time will vary and the calorie count will be higher.

Why is there liquid at the bottom of the sheet pan?

This is totally normal! The chicken releases juices as it cooks, so there's going to be some liquid in the pan.

Can you make this recipe dairy-free?

Yes definitely, just leave out the feta cheese or swap it out for a dairy-free alternative or even some vegan tzatziki.

What to serve with Greek chicken

This Greek chicken is an entire meal on its own! If you want a little something extra, serve with one of these sides:

Fresh pita bread
Mediterranean-inspired cauliflower rice
Hummus or tzatziki
Beet salad

Storing and reheating

Storing: Store the leftovers in the fridge for up to 5 days.

Reheating: Sprinkle some water over top, then microwave for 1-2 mins. Add some fresh cheese and dig in!

More easy sheet pan recipes

See more related recipes

Meal prep tools

Get your glass meal prep bowls here.
And of course I get all my free-range chicken breasts from Butcher Box.

Sheet Pan Greek Chicken {Meal Prep}

This Sheet Pan Greek Chicken is an easy dinner that doubles as meal prep! You'll love this tasty combo of chicken, potatoes and veggies.

Course Main Course

Cuisine American, Greek

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 359kcal

Author Taylor Stinson

Ingredients

3 small Yukon gold potatoes chopped into 1-inch pieces
1 lb chicken breasts, diced
1 red pepper, diced
1 yellow pepper, diced
1 zucchini, thickly sliced
1 red onion, thickly sliced
2 tbsp olive oil
2 tbsp lemon juice
4 cloves garlic minced
1 tbsp oregano
1 tsp salt
1/2 tsp pepper
1/4 cup feta cheese, crumbled (leave out for Whole 30)

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Add potatoes and a bit of olive oil and salt and pepper to a parchment-lined sheet pan. Bake for 15 minutes.
Add remaining ingredients except for feta and toss well to combine. Bake another 15 minutes until chicken is fully cooked.
Remove from oven and divide mixture into 4 portions. Top with feta cheese (optional) and serve. Keeps in fridge up to 5 days.

Video

Notes

Swap out the veggies for broccoli, mushrooms, green beans or sweet potatoes.

Serve your bowls with cauliflower rice or beet salad.

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top then microwave for 1-2 minutes.

Nutrition

The post Sheet Pan Greek Chicken {Meal Prep} appeared first on The Girl on Bloor.

One Pot Broccoli Alfredo Pasta

Taylor Stinson — Fri, 13 Dec 2024 12:55:00 +0000

This healthy One Pot Broccoli Alfredo Pasta has a delicious, creamy sauce that's healthier than traditional fettuccine alfredo!

Made with a creamy, flavorful sauce and packed with tender broccoli, it’s a nutritious twist on traditional fettuccine alfredo. Best of all, it’s cooked in one pot, making it an easy, quick, and mess-free meal perfect for busy weeknights.

Why you'll love this recipe

Healthier comfort food: Enjoy a creamy alfredo sauce with less guilt!
One-pot wonder: Everything cooks in one pot, saving you time and minimizing cleanup.
Quick and easy: Ready in under 30 minutes!

Ingredients and substitutions

Butter – or a butter substitute of your choice like margarine or olive oil.
Garlic – fresh minced garlic is best, but jarred minced garlic can be used in a pinch.
Vegetable broth – chicken broth is the best substitute here.
Milk – I use 2% milk, but you can use any milk or dairy-free milk of your choice.
Rotini pasta – use any pasta of your choice like penne, fusili or even gluten-free pasta.
Broccoli – you can use either fresh or frozen broccoli for this recipe.
Heavy cream – half and half would also work, but the pasta won't be as creamy.
Parmesan cheese – nutritional yeast is a good dairy-free substitute.

How to make broccoli alfredo pasta

Step 1: Sauté the garlic.

Saute the garlic in the butter.

Step 2: Make the sauce.

Add in the broth, milk, salt and pepper and bring to a boil.

Step 3: Add the pasta.

Coat the pasta in the sauce and stir.

Step 4: Stir in the broccoli.

Add in the broccoli.

Step 5: Add cream and cheese.

Stir in the heavy cream and parmesan until smooth and creamy.

Step 6: Serve and enjoy!

Garnish with extra parmesan on top and dig in!

recipe tips and variations

There are so many delicious dishes you can pair with your pasta! Here are some of my recommendations:

Cook pasta just right: Slightly undercook the pasta before adding the cream and cheese, as it will continue to cook in the sauce.
Balance the sauce: If the sauce feels too thick, add a splash of pasta water to loosen it up.
Low-carb option: Use zucchini noodles or spaghetti squash in place of traditional pasta.
Spice it up: Add a pinch of chili flakes or cracked black pepper for a subtle kick.

Frequently asked questions

How do I thicken the sauce?

The heavy cream and parmesan cheese will make the alfredo sauce nice and thick, but if you want it to be even thicker, you can stir in a cornstarch slurry.

Can I add meat to the pasta?

Yes! If you want to add some extra protein to this pasta, top it with some juicy chicken breast or even some grilled shrimp.

How do I make this dairy-free?

If you want to try making this alfredo pasta dairy-free, you'll need to swap out the milk and heavy cream for a dairy-free milk of your choice (like almond milk or soy milk), and substitute the parmesan for nutritional yeast. The pasta likely won't be as creamy, but you could definitely give it a try!

What to serve with this alfredo pasta

A fresh salad would be a great addition to the pasta. You can try my favourite kale salad, or this delicious arugula salad.

A side of veggies could also round out this pasta nicely! I'd give the garlic parm asparagus a try. Or, if you're looking for a crispy option, try my green bean fries, or these zucchini fries.

Storing, freezing, and reheating

Storing: Keep leftovers in the fridge for up to 5 days. For convenience, divide the pasta into individual portions and store in airtight containers.

Reheating: Reheat in a skillet on the stovetop or in the microwave for 1-2 minutes. Add a splash of water to prevent the pasta from drying out.

Freezing: This broccoli alfredo pasta freezes well! Store in freezer-safe glass containers for up to 3 months.

Reheating from frozen: Microwave straight from frozen for 6-7 minutes, stirring halfway through. Add a splash of water to maintain the creamy texture. Finish with fresh parmesan before serving.

More one pot pasta recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this pasta into leftovers.

One Pot Broccoli Alfredo Pasta

This healthy One Pot Broccoli Alfredo Pasta has a delicious, creamy sauce that's healthier than traditional fettuccine alfredo!

Course Pasta

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings servings

Calories 546kcal

Author Taylor Stinson

Ingredients

2 tbsp butter
4 cloves garlic minced
2 cups vegetable broth
2 cups milk
1/4 tsp salt
1/4 tsp pepper
1/2 lb rotini pasta about 4 cups
1 head broccoli, cut into small florets
1/2 cup heavy cream
1/2 cup fresh parmesan cheese, grated plus more for garnish

Get Recipe Ingredients

Instructions

Melt butter in a large pot over medium-high heat. Once melted and bubbling, add minced garlic, sauteeing for 30 seconds until fragrant. Add in broth, milk, salt and pepper and bring to a boil. Lower heat to medium.
Add pasta, coating in sauce. Stir occasionally until liquid has been mostly absorbed, about 15 minutes. Stir in broccoli in the last 5 minutes of cook time, again stirring occasionally.
Once liquid has mostly absorbed, pasta is al dente and broccoli is tender, stir in heavy cream and parmesan cheese. Let sit off the heat for 2 minutes for sauce to thicken. Serve in pasta bowls, garnishing with extra parm on top, then enjoy!

Video

Notes

For extra protein, top your pasta with chicken breast or shrimp.

Make this recipe dairy-free by using dairy-free milk and nutritional yeast instead of parmesan.

Store the leftovers in the fridge for up to 5 days.

Freeze this recipe for up to 3 months.

Nutrition

The post One Pot Broccoli Alfredo Pasta appeared first on The Girl on Bloor.

30-Minute Meal 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

Easy Homemade Pizza Pockets

Why you'll love this recipe

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

Ingredients and substitutions

How to make pizza pockets

Step 1: Roll out the crust.

Step 2: Add your toppings.

Step 3: Fold into pockets.

Step 4: Bake and serve!

Pizza pocket tips & variations

Frequently asked questions

How do they get crispy?

How do I prevent the filling from leaking out?

Can I make these vegetarian?

What to serve with this dish

How to store and reheat

More pizza recipes

Meal prep tools

Easy Homemade Pizza Pockets

Ingredients

Instructions

Video

Notes

Nutrition

Sheet Pan Chicken and Asparagus

Why you'll love this recipe

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

Ingredients and substitutions

How to make this recipe

Step 1: Make the lemon mixture.

Step 2: Bake the potatoes and chicken.

Step 3: Bake asparagus.

Step 4: Serve and enjoy!

Recipe Tips and Variations

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

How do I prevent the asparagus from getting soggy?

How do I know when the chicken is cooked through?

What to serve with this dish

How to store and reheat

More chicken sheet pan dinners

Meal prep tools

Sheet Pan Chicken and Asparagus

Ingredients

Instructions

Video

Notes

Nutrition

Shredded Cilantro Lime Chicken Tacos