Freezer-Friendly Recipes - 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

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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.

Baked Chimichurri Chicken Recipe

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

This Chimichurri Chicken can be made in a skillet, the oven or on the grill. The delicious sauce is a taste of summer all year long!

I hate to brag, but my chimichurri recipe is one of the most requested recipes that my friends want me to bring to dinner parties and potlucks. I love it so much too that I had to find an excuse to pair it with a protein to turn it into a weeknight dinner.

You're going to LOVE this meal!

Why you'll love this recipe

Super easy: Make the sauce, cook the chicken then top it with the chimichurri. Easy as that!
Delicious flavours: The homemade chimichurri sauce is so yummy (and way better than the pre-bought stuff).

Ingredients and substitutions

Boneless skinless chicken thighs – chicken cutlets would also be good.

Chimichurri sauce

Fresh parsley – you can try using just cilantro, but the flavour will be different.
Fresh cilantro – fresh oregano would also be good.
Olive oil – or any other neutral cooking oil like avocado oil.
Red wine vinegar – apple cider vinegar would also be good.
Garlic – freshly minced garlic is best but you can use the jarred variety in a pinch.
Red chili – diced jalapeno or green chilis are a milder option.

How to make chimichurri chicken

Step 1: Make the sauce.

Blend the chimichurri ingredients together.

Step 2: Cook the chicken.

Bake, pan fry or grill the chicken.

Step 3: Make any sides.

Cook the potatoes or make any other sides of your choice.

Step 4: Top the chicken with the sauce.

Spoon the chimichurri sauce over the chicken and serve.

Recipe tips and tricks

Mix it up: If you don't have a blender, chop up the sauce ingredients super fine and mix together.
Use less spice: For a mild sauce, leave out the red chili.
Go for white meat: Swap out the thighs for chicken cutlets or breasts.
Marinate it: Marinate the chicken for 20-30 minutes in the sauce to let the flavours really seep in.

Frequently asked questions

What does chimichurri taste like?

Chimichurri is a bright and refreshing sauce that gets its main flavour from the fresh cilantro and parsley.

Can I grill the chicken instead of baking it?

Yes, grilling is a delicious alternative. Marinate the chicken as you normally would, then grill over medium heat until cooked through.

What if I don't have all the herbs listed for the chimichurri sauce?

While fresh herbs are ideal, you can use a combination of what you have available. Parsley and oregano are the most traditional and important if you have to choose.

What to serve with chimichurri chicken

Since this dish has so much flavour,I recommend keeping the sides light. Here are some side dish ideas to try:

Baby potatoes or mashed potatoes
Cilantro lime rice or cauliflower rice for a low-carb option
Garden salad with a light vinaigrette or a drizzle of any leftover chimichurri sauce

Storing and reheating

Store: Refrigerate the chicken and chimichurri sauce separately in airtight containers for up to 5 days.

Reheat: Sprinkle the chicken with a bit of water to retain moisture, then microwave for 1-2 minutes until it's warm.

Freeze & reheat from frozen: Place the chicken in a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in the microwave or oven until heated thoroughly.

More easy chicken 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 free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get an instant-read thermometer to make sure your chicken is cooked through.

Baked Chimichurri Chicken Recipe

This Chimichurri Chicken can be made in a skillet, the oven or on the grill. The delicious sauce is a taste of summer all year long!

Course Main Course

Cuisine American, brazilian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 452kcal

Author Taylor Stinson

Ingredients

8 boneless, skinless chicken thighs

Chimichurri sauce

1 bunch washed fresh parsley
1 bunch washed fresh cilantro
1/4 cup olive oil
1 tbsp red wine vinegar
2 cloves garlic, minced
1/2 red chili, deseeded optional
1 pinch each salt & pepper

Baby potatoes – optional side dish

2 cups golden baby potatoes, sliced in half
1 red pepper, sliced
1 red onion, sliced
1 tbsp olive oil
1 tbsp lemon juice
1 tsp paprika
1 tsp garlic powder
1/2 tsp each salt & pepper

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Instructions

Chimichurri sauce

Add ingredients for chimichurri to a blender or food processor, and pulse until roughly chopped and blended. Alternatively, you can chop all ingredients very finely and mix together.

Oven

Preheat oven to 450 F. Add chicken to a parchment-lined baking sheet and season with salt & pepper. Bake chicken thighs for 12-15 minutes until fully cooked. Remove from oven and serve with chimichurri sauce and choice of side. Enjoy!

Skillet

Heat a skillet over med-high heat. Add chicken to skillet once skillet is hot, seasoning with salt & pepper and sauteeing for 12-15 minutes, flipping halfway through cooking time. Remove chicken from skillet and serve with chimichurri sauce and choice of side. Enjoy!

BBQ

Preheat BBQ to 450 F. Season chicken with salt & pepper. Once BBQ is hot, grill chicken thighs for 10-12 minutes, flipping once halfway through. Remove from grill and serve with chimichurri sauce and choice of side. Enjoy!

Roasted baby potatoes – optional side dish

Preheat oven to 450 F. Toss potatoes, red pepper and red onion with olive oil, lemon juice, paprika, garlic powder and salt & pepper.
Add mixture to a parchment-lined baking sheet and bake for 30 minutes, or add to a foil pouch and grill for 30 minutes, stirring once halfway through cooking time. Serve with chicken and enjoy!

Video

Notes

Marinate the chicken in the chimichurri sauce for 20-30 mins for even more flavour.

Store the chicken and sauce separately in the fridge for 5 days. Sprinkle some water over top, then microwave for 1-2 mins.

Freeze raw chicken in the sauce for 3 months. Thaw in the fridge then cook as normal.

Nutrition

The post Baked Chimichurri Chicken Recipe appeared first on The Girl on Bloor.

Easy Chicken Wild Rice Soup Recipe

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

This is the easiest Chicken Wild Rice Soup! The hearty comfort food comes together in one pot with a wild rice blend, veggies and sage.

Chicken wild rice soup is a classic for a reason. It's SO delicious! You're going to love this recipe because it's super straight-forward to make.

Why you'll love this recipe

Comfort food: Nothing beats a hot bowl of comforting soup on a chilly day!
One pot recipe: Everything comes together in one pot, which means less dishes for later.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Chicken breasts – chicken thighs would also be good.
Mushrooms – use any mushroom blend of your choice.
Yellow onion – white onion or shallots would also work.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Carrots – double up on the celery or swap out for leeks.
Celery stalks – use more celery or leeks.
Italian seasoning – make your own or try using herbs de provence.
Chicken broth – vegetable broth would be the best substitute here.
Wild rice blend – try making it with another variety of rice, farro, quinoa or orzo.
Fresh sage – swap out for 1 tsp. dried sage instead.
Lemon juice – lime juice would also work here.

How to make wild rice soup

Step 1: Sauté the mushrooms.

Cook until they release their juices.

Step 2: Add the veggies.

Cook the veggies until softened.

Step 3: Add the chicken.

Cook until lightly browned.

Step 4: Add the remaining ingredients.

Add the seasonings, broth and rice.

Step 5: Simmer the soup.

Simmer for 40 minutes.

Step 6: Add the lemon juice.

Add sage and lemon juice, then serve.

Recipe variations

Flavour boost: You can sauté the veg before adding them to the soup to deepen their flavours.
Creaminess: Stir in heavy cream or coconut milk towards the end of cooking to make it creamy.
Herb infusion: For an aromatic touch, add fresh herbs like thyme, rosemary, or bay leaves during simmering, and remove them before serving.
Make it vegetarian: Replace the chicken with chickpeas, extra-firm tofu, or jackfruit, and swap the chicken broth for vegetable broth.
Add greens: Stir in spinach, kale, or Swiss chard during the last few minutes of cooking for some extra nutrients.

Frequently asked questions

Will the rice get mushy in soup?

Wild rice won't get mushy in soup, because it takes longer to cook. If you use another rice variety, it might get mushy.

How can I thicken this soup?

To make this soup even thicker, add 1 tbsp. flour in with the sautéed veggies before adding the broth. You could also stir in a cornstarch slurry at the end of the cooking time.

Can I use rotisserie chicken to save time?

Absolutely! Rotisserie chicken is a great shortcut. Just shred the chicken and add it to the soup during the last 20-30 minutes of cooking.

How to store and reheat

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

Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave for 1-2 minutes. Add a splash of extra broth if the soup is too thick.

Freeze & reheat from frozen: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop or in the microwave, adding broth as needed.

More hearty soup recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
This is the wild rice blend I use.
Freeze individual portions of this soup in Souper Cubes for up to 3 months.

Easy Chicken Wild Rice Soup Recipe

This is the easiest Chicken Wild Rice Soup! The hearty comfort food comes together in one pot with a wild rice blend, veggies and sage.

Course Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 240kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
2 medium-sized chicken breasts, diced
2 cups sliced mushrooms
1 yellow onion, diced
4 cloves garlic, minced
2 carrots, chopped
3 celery stalks, chopped
1 tsp Italian seasoning or herbes de province
1 tsp salt
1/2 tsp pepper
6 cups chicken broth
1 cup wild rice blend
1 tbsp fresh finely chopped sage (or 1 tsp dried – optional)
2 tsp lemon juice

Get Recipe Ingredients

Instructions

Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, celery and carrots, cooking another 5 minutes until vegetables soften.
Add chicken and saute for 2-3 minutes until lightly browned. Add Italian seasoning, salt & pepper, chicken broth and rice, stirring and bringing to a boil.
Reduce heat to a simmer, then cover pot with lid and cook for 40 minutes until rice is cooked through.
Stir in fresh (or dried) sage if using, along with lemon juice. Serve and enjoy! Soup will last in the fridge up to 5 days, or you can freeze in glass bowls with lids up to 3 months.

Video

Notes

Slow Cooker: Dump everything in the crockpot and cook on low for 8 hours or high for 4 hours, then stir in the sage and lemon juice at the end.

Instant Pot: Add the olive oil, vegetables, chicken, seasonings, rice and broth in order to the Instant Pot and cook on high pressure for 15 minutes. Do a natural pressure release for 5 minutes, then finish with a quick pressure release. Stir in the sage and lemon juice and serve.

Make this soup creamier by adding 2 tbsp. heavy cream or ½ cup milk at the end.

Enhance the flavour by adding a splash of white wine with the broth.

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

Freeze this chicken wild rice soup for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post Easy Chicken Wild Rice Soup Recipe 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.

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

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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.

The Best Marinated Chicken Breast Recipe

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

This is the perfect juicy baked chicken breast marinade recipe – it's the only one you'll ever need and it's super customizable!

I've been making this juicy chicken for 10 years now and it's my go-to marinade. It’s great for meal prep, quick weeknight dinners, or adding protein to salads and grain bowls. Say goodbye to dry chicken—this foolproof recipe guarantees juicy results every time!

Why you'll love this recipe

Super juicy: Your baked chicken breast will turn out super juicy and delicious.
Easy to make: Just marinate the chicken, stick it on a sheet pan and bake in the oven.
Customizable: Try out different spices in this yummy marinade.

Ingredients and substitutions

Chicken breasts – boneless skinless breasts are best for marinating.
Olive oil – or another neutral cooking oil like avocado oil.
Lemon juice – freshly squeezed is best but bottled lemon juice will work.
Dijon mustard – try using regular mustard or honey mustard for a sweeter flavour.
Paprika – cayenne will work but has more of a kick.
Chili powder – use a blend of cumin, paprika and oregano instead.
Onion powder – extra garlic powder would also work.
Garlic powder – try using fresh minced garlic instead.
Everything bagel seasoning – make your own or use a store-bought blend.

How to make marinated chicken

Step 1: Make the marinade.

Mix the olive oil, lemon juice, dijon and spices together.

Step 2: Marinate the chicken.

Marinade for at least 15 mins and up to 48 hours.

Step 3: Add the chicken to a pan.

Add to a parchment-lined baking sheet.

Step 4: Bake in the oven.

Bake, then slice or chop into pieces.

Recipe tips and tricks

Here are my top tips for making the best marinated chicken:

Poke holes in the chicken: This is optional, but will help the chicken absorb the marinade.
Cooking methods: Make the chicken on the grill or in the air fryer instead.
Try different seasonings: Add in different spices and sauces until you find a combo you love.
Use a meat thermometer: The chicken should reach an internal temp of at least 165 F.

Frequently asked questions

What type of chicken should I use?

This recipe works best with boneless skinless chicken breasts. If you want to use chicken thighs, use this boneless skinless chicken thigh recipe.

Should I marinate or brine chicken breasts before baking?

Marinating or brining chicken breasts can bring out more of their flavor and juiciness. Take a look at the suggestion Gimme Some Oven gives to learn more about brining!

Should I cover chicken breasts with foil while baking?

It's generally recommended to bake chicken breasts uncovered. But if the chicken starts to brown too much before reaching the proper internal temperature, you can loosely cover it with foil to prevent over-browning.

What to serve on the side

Here are some ideas for what to serve with your marinated chicken:

Go for a simple green salad or this yummy arugula salad.
Roasted potatoes, sweet potato fries or baked potatoes would all be yummy.
Keep it healthy with brussels sprouts or steamed veggies.

How to store and reheat

Store: Place cooked chicken in an airtight container and refrigerate for up to 5 days.
Reheat: Sprinkle a bit of water over the chicken to retain its moisture, then microwave for 1-2 minutes until warmed through.
Freeze & Reheat: Freeze cooked chicken in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight, then reheat as you would normally.

More chicken breast recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls to store your baked chicken breast.
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.
A food scale is also handy for measuring your chicken breasts to get a more accurate idea of cook time.
Finally, a meat mallet comes in handy if you want to flatten out your chicken to reduce cook time.

The Best Marinated Chicken Breast Recipe

This is the perfect juicy baked chicken breast marinade recipe – it's the only one you'll ever need and it's super customizable!

Course Chicken

Cuisine American

Prep Time 5

Cook Time 20

Total Time 25

Servings servings

Calories 221kcal

Author Taylor Stinson

Ingredients

1 lb chicken breasts about 6 oz each
1/4 cup olive oil
2 tbsp lemon juice
1 tbsp Dijon mustard
1/2 tsp paprika
1/2 tsp chili powder
1/2 tsp onion powder
1/2 tsp garlic powder
1/2 tsp each salt & pepper
1/2 tsp everything bagel seasoning optional but takes it over the top

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Mix olive oil, lemon juice, dijon and spices together in a small bowl, and pour over chicken in a resealable bag. Marinate for at least 15 minutes and up to 48 hours.
Line a baking sheet with parchment paper, then add marinated chicken breasts. Bake for 20 minutes. Check that chicken is cooked through by using a meat thermometer. Make sure it registers at least 165 F degrees in the thickest part of the chicken. Oven temperatures will vary so cooking times may vary slightly.
Let chicken rest for 5 minutes before slicing or chopping.

For larger breasts

For 8 oz breasts: bake 22-25 minutes. For 10oz breasts: bake 28-30 minutes. Check that chicken is cooked through by using a meat thermometer every time. Make sure it registers at least 16% F degrees in the thickest part of the chicken.

Notes

Nutritional info is for one 8oz baked chicken breast.

Let the chicken rest after baking for maximum juiciness.

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

Freeze the chicken cooked or raw in the marinade for up to 3 months. Defrost in the fridge overnight then reheat or cook as normal.

Nutrition

The post The Best Marinated Chicken Breast Recipe appeared first on The Girl on Bloor.

Easy Mandarin Chicken Recipe

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

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

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

Why you'll love this recipe

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

Ingredients and Substitutions

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

Mandarin sauce

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

Rice

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

How to make mandarin chicken

Step 1: Make the rice.

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

Step 2: Coat the chicken.

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

Step 3: Fry the chicken.

Add chicken to skillet and cook until golden brown.

Step 4: Drain the oil.

Drain the chicken on a paper-towel lined plate.

Step 5: Make the mandarin sauce.

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

Step 6: Toss the chicken in the sauce.

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

Recipe tips & variations

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

Frequently asked questions

What's the difference between mandarin and orange chicken?

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

Can I make a healthier version of Mandarin Chicken?

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

How can I make mandarin chicken gluten-free?

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

How do I make the sauce thicker?

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

What to serve with this dish

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

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

How to store and reheat

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

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

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

More takeout-inspired recipes

See more related recipes

Meal prep tools for this recipe

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

Easy Mandarin Chicken Recipe

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

Course Main Course

Cuisine Asian-Inspired

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 586kcal

Author Taylor Stinson

Ingredients

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

Mandarin sauce

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

Rice

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

Get Recipe Ingredients

Instructions

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

Notes

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

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

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

Nutrition

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

Fluffy 4-Ingredient Protein Pancakes

Taylor Stinson — Tue, 18 Feb 2025 13:00:00 +0000

These easy fluffy Protein Pancakes have 30g of protein and are a healthier spin on the breakfast fave – you only need four ingredients!

You can enjoy these plain or topped with fresh fruit, nut butter, or a drizzle of maple syrup. Plus, they come together in minutes, so they're perfect for busy mornings or meal prep.

Why you'll love this recipe

Simple & nutritious: Only 4 wholesome ingredients, and high in protein to keep you energized!
Quick & customizable: Easy to make, perfect for meal prep, and you can top with your favourite flavours.

Ingredients and substitutions

Bananas – applesauce is a great alternative, just use half a cup of applesauce for every banana. You'll need to keep at least some of the bananas for this recipe, or the batter will be too wet and won't be fluffy.
Protein powder – I like using vanilla whey protein for added flavour but any kind of whey protein will work. You could also try rice, soy or pea protein, but the texture might be different.
Egg whites – use freshly-cracked eggs or buy a carton of egg whites from the grocery store to save time.
Baking powder – there's no real substitute for this.
Butter – to grease the skillet.

How to make the fluffiest protein pancakes

Step 1: Mash the banana.

Mash the banana with a fork until it's completely smooth and no large chunks remain.

Step 2: Mix in other ingredients.

Add the ingredients to the bowl and mix until just combined.

Step 3: Cook in a pan.

Cook the pancakes until small bubbles appear on the surface and the edges look set. Flip when the bottom is golden brown.

Step 4: Serve with toppings of your choice!

Add your desired toppings and serve.

Recipe Tips and variations

Fluff it: First, make sure not to overmix the batter, and let it rest for 5 minutes before cooking. Want ultra-fluffy pancakes? Covering the pan is my secret! It traps heat, helping them puff up.
Batter up: If the batter is too thick, add milk, a spoonful at a time, until it reaches a pourable consistency.
Flavour boosters: Add sliced bananas, berries or diced apples for maximum sweetness! You can also add chocolate chips, nuts or spices like cinnamon, nutmeg or vanilla to boost the flavour.
Protein boosters: Drizzle almond butter, peanut butter, or cashew butter for a protein boost. Or, add cottage cheese for extra protein and a creamy texture.
Healthy add-ins: Sprinkle chia or flax seeds on top for added fibre and healthy fats.

Frequently asked questions

Are protein pancakes healthy?

These protein pancakes offer a healthier alternative to traditional sugary pancakes, packing 30 grams of protein and only 250 calories per 2 pancakes. While they're not low-carb (because of the bananas), they're a much more nutritious breakfast choice.

Are there vegan options for protein pancakes?

Absolutely! For vegan protein pancakes, use plant-based protein powders and replace eggs with alternatives like flaxseed or chia seed gels.

How can I prevent protein pancakes from being dry or rubbery?

Make sure your batter isn't dominated by protein powder. A good rule of thumb is to keep the protein powder to flour ratio at or below 50:50. Incorporating ingredients like mashed bananas, applesauce, or Greek yogurt can also add moisture and improve the texture.

How to store and reheat

Store: Once cooled, place pancakes in an airtight container and refrigerate for up to 7 days.

Reheat: Warm in the microwave for 1-2 minutes until heated through.

Freeze & Reheat from Frozen: Arrange pancakes in a single layer in a freezer-safe bag or container and freeze for up to 3 months. To reheat, microwave for 2-4 minutes until warmed through, or pop them into the toaster.

More protein powder recipes

See more related recipes

Meal prep tools for this recipe

Here is the protein powder I use.
These reusable food bags are great for storing leftover pancakes.

Fluffy 4-Ingredient Protein Pancakes

These easy fluffy Protein Pancakes have 30g of protein and are a healthier spin on the breakfast fave – you only need four ingredients!

Course Breakfast

Cuisine American

Prep Time 5

Cook Time 15

Total Time 20

Servings servings (2 pancakes per serving)

Calories 249kcal

Author Taylor Stinson

Ingredients

2 tbsp butter, for frying
3 cups vanilla whey protein powder
8 egg whites
4 bananas, mashed
1 tsp baking powder

Get Recipe Ingredients

Instructions

In a large bowl, mash bananas. Mix remaining ingredients for pancakes together until just combined. Heat butter in a large frying pan over medium heat.
Add a small spoonful of pancake mixture to test, making sure skillet is hot enough to add pancake batter. Once bottom of tester pancake starts to form, flip and then remove from heat.
Add pancake batter by large ladle scoop, cooking four pancakes at a time and flipping once a bottom starts to form, about 5 minutes.
Freeze pancakes up to 2 months, reheating in microwave on high for 1 1/2 to 2 minutes or reheating in the toaster. Top with optional toppings and serve!

Video

Notes

IMPORTANT NOTE: You must use whey protein with this recipe. It will NOT work with any other kind, especially plant-based, because the mixture will be too thick.

If you want your pancakes to be extra fluffy, try covering the pan while they're cooking! Also, make sure not to overmix the batter, and let it rest for 5 minutes before adding to the pan.

Nutrition

The post Fluffy 4-Ingredient Protein Pancakes appeared first on The Girl on Bloor.

Copycat Panera Broccoli Cheddar Soup

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

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

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

Why you'll love this recipe

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

Ingredients and substitutions

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

How to make broccoli cheddar soup

Step 1: Sauté the veggies.

Sauté the onion, celery and carrot until tender.

Step 2: Add the garlic and flour.

Stir in the garlic and whisk in the flour.

Step 3: Add the milk and broth.

Whisk in the milk and chicken broth.

Step 4: Stir in the broccoli.

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

Step 5: Add the cheese.

Remove from the heat and add in the cheese.

Step 6: Whisk until combined.

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

Recipe variations

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

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

Frequently asked questions

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

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

Why is my soup gritty?

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

How can I make the soup healthier?

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

What to serve with this dish

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

How to store and reheat

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

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

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

More delicious soup recipes

See more related recipes

Meal prep tools

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

Copycat Panera Broccoli Cheddar Soup

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

Course Soup

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 244kcal

Author Taylor Stinson

Ingredients

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

Get Recipe Ingredients

Instructions

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

Video

Notes

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

Try making this soup in the Instant Pot.

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

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

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

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

Nutrition

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

Teriyaki Chicken Meatballs and Rice Bowls

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

These Teriyaki Chicken Meatballs and Rice Bowls are perfect for meal prep! Serve with a mix of fresh stir fried veggies.

They’re easy to make ahead of time and stay fresh for days, making them an ideal grab-and-go option for busy weekdays. Lunch or dinner, these bowls are a healthy, delicious way to mix up your routine!

Why you'll love this recipe

Balanced and nutritious: Packed with protein, fresh veggies, and rice.
Sweet and savory: The sticky teriyaki glaze brings a bold flavour to your day.
Family-friendly: Everyone will enjoy this dish, from kids to adults.
Quick and easy: Simple ingredients and minimal prep make this a no-fuss recipe.

Ingredients and substitutions

Meatballs

Ground chicken – you can also make these meatballs with ground turkey or pork.
Breadcrumbs – use panko or crushed unsweetened cornflakes in place of the breadcrumbs.
Egg – the egg will help bind the meatballs but if you’re allergic, plain yogurt or buttermilk will also do the trick.
Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
Chili garlic sauce – sriracha would be good as well.
Minced garlic – I prefer freshly minced garlic but jarred minced garlic will work in a pinch.
Fresh ginger – if you don’t have any fresh ginger, use a bit of ground ginger powder instead.
Green onions – chives, shallots or onion can be used if you don’t have any green onions on hand.

Teriyaki sauce

Hoisin sauce – garlic teriyaki sauce will provide a similar flavour. You could also use a store-bought teriyaki sauce instead of making your own.
Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
Honey – agave or brown sugar would also work.
Cornstarch – potato starch or arrowroot can be used in place or cornstarch.

Rice

White rice – use another kind of rice like brown rice or even quinoa.
Butter – swap out for your favourite butter substitute to make the rice nice and moist.

Veggies

Sesame oil – you can use a neutral oil like olive or canola oil, but it will have a milder flavour.
Snap peas – green beans or bok choy would also be good.
Carrot matchsticks – or another veggie like bell peppers.
Red cabbage – green cabbage, coleslaw mix or another kind of veggie can be used instead.

Optional garnishes

Green onion – garnish with chives instead.
Sesame seeds – use either black or white sesame seeds.

How to make teriyaki chicken meatballs

Step 1: Cook the rice.

Cook the rice in a rice cooker or stove.

Step 2: Mix the meatball ingredients together.

Toss all ingredients in a bowl and mix.

Step 3: Form the mixture into meatballs and bake.

Shape the mixture into balls and bake until ready.

Step 4: Cook the veggies.

In your pan, sauté the veggies.

Step 5: Coat the meatballs.

Toss the meatballs in the teriyaki sauce.

Step 6: Serve and enjoy!

Arrange the rice, meatball and the veggies in a bowl and dig in!

Recipe Tips and Tricks

Use a cookie scoop: To shape evenly sized meatballs that cook uniformly.
Make the sauce glossy: Add a cornstarch slurry (1 teaspoon cornstarch + 1 tablespoon water) to the teriyaki sauce for a thicker, sticky glaze.
Spice it up: Add sriracha or red chili flakes to the teriyaki sauce for a spicy kick.
Add a topping: Sprinkle with sesame seeds, green onions, or crushed peanuts for added flavour and texture.

Frequently asked questions

How can I make sure my meatballs are juicy and tender?

Avoid over-mixing the meat mixture! That's a big reason why meatballs dry out.

Can I make the meatballs gluten-free?

To make the meatballs gluten-free, substitute regular breadcrumbs with gluten-free breadcrumbs and use tamari instead of soy sauce in both the meatballs and the teriyaki sauce. Make sure to check all other ingredients to be safe.

How can I adjust the sweetness of the teriyaki sauce?

Just adjust the amount of brown sugar or honey you use. The amounts I suggested shouldn't make the sauce overly sweet.

What to serve with chicken teriyaki meatballs

I love serving my chicken teriyaki meatballs with a side of rice and some sautéed veggies, but feel free to switch it up when it comes to the side dishes!

Fried rice: Vegetable or egg fried rice for a flavorful side dish.
Cauliflower rice: A low-carb alternative to traditional rice.
Steamed veggies: Steamed broccoli, glazed carrots or even some mashed potatoes (cauliflower mashed potatoes are a great healthy option).
Wrap it: Make lettuce wraps with the meatballs. Serve them in Boston leaf or romaine lettuce cups with your favourite veggies.

How to store and reheat

Store: Place cooled meatballs and rice in separate airtight containers and refrigerate for up to 4 days.

Reheat: Sprinkle water over the rice to prevent dryness, then microwave meatballs and rice together for 1-2 minutes until warm.

Freeze & Reheat: Flash-freeze the meatballs on a baking sheet, then transfer to a freezer-safe container and freeze for up to 3 months. To reheat, microwave from frozen for 3-4 minutes, or thaw overnight in the refrigerator and warm in the microwave for 1-2 minutes.

More meatball recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls for your leftovers.
A rice cooker is invaluable for saving time, and it cooks other grains, too!
Get a meat thermometer to make sure your meatballs are cooked through.

Teriyaki Chicken Meatballs and Rice Bowls

These Teriyaki Chicken Meatballs and Rice Bowls are perfect for meal prep! Serve with a mix of fresh stir fried veggies.

Course Main Course

Cuisine Asian-Inspired

Prep Time 25

Cook Time 20

Total Time 45

Servings servings

Calories 550kcal

Author Taylor Stinson

Ingredients

Meatballs

1 lb ground chicken or turkey
1/3 cup breadcrumbs
1 egg
1 tbsp soy sauce or tamari
1 tsp chili garlic sauce or sriracha
2 cloves minced garlic
1 tsp minced ginger
2 green onions sliced
1/2 tsp salt

Teriyaki sauce

1/4 cup hoisin sauce
2 tbsp soy sauce or tamari
2 tbsp honey
2 tsp cornstarch

Rice

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

Veggies

1 tbsp sesame oil
1 cup snap peas
1 cup carrot matchsticks
1 cup red cabbage thinly sliced
salt & pepper to taste

Optional garnishes

3 green onions sliced
Sesame seeds for garnish

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Add all ingredients under the rice heading to a rice cooker or pot on the stove, cooking until the liquid has absorbed.
Mix ingredients under the meatballs heading together in a large bowl, then form into meatballs with wet hands, placing on a parchment-lined baking sheet. Bake for 18 minutes until fully cooked.
Meanwhile, heat sesame oil in a large skillet over medium-high heat. Add snap peas, carrots and cabbage, seasoning with salt and sauteeing for 4-5 minutes until tender, then remove from heat.
While cooking the veggies, add the teriyaki sauce ingredients to a large bowl, mixing well to combine. Microwave, covered, for 1 minute until the sauce thickens. Remove meatballs from oven and toss in sauce, then serve alongside rice and veggies. Enjoy!

Notes

Make sure not to overhandle the meatballs and wet your hands before rolling them into balls.

Store the leftovers in the fridge for up to 5 days then reheat in the microwave for 1-2 minutes.

Freeze these meatballs cooked or uncooked for up to 3 months. Defrost in the fridge overnight then cook or reheat as normal.

If you’re freezing the meatballs raw, make sure to flash-freeze them for an hour beforehand so they don’t stick together.

Nutrition

The post Teriyaki Chicken Meatballs and Rice Bowls appeared first on The Girl on Bloor.

Honey Sriracha Chicken Meal Prep Bowls

Taylor Stinson — Fri, 07 Feb 2025 13:00:00 +0000

These Honey Sriracha Chicken Meal Prep Bowls are a delicious make-ahead lunch idea. The sauce is so easy to make with just 3 ingredients!

This one's for those busy weekdays when you want a homemade meal. These bowls are super customizable, so you can switch up the veggies or even use cauliflower rice for a lighter option!

Why you'll love this recipe

Quick and easy: The 3-ingredient sauce comes together in minutes for a no-fuss meal.
Balanced flavours: Sweet, spicy, and tangy…this dish hits all the right notes.
Healthy and satisfying: Packed with protein, veggies, and a flavorful sauce for a well-rounded meal.

Ingredients and substitutions

Olive oil – or another neutral cooking oil such as avocado or canola oil.
Chicken breasts – boneless skinless chicken thighs would also work. I wouldn't recommend bone in chicken, as you'll have to cut away the bone regardless.
Eggs – use buttermilk or mayo to coat the chicken instead.
Flour – substitute for cornstarch, panko breadcrumbs or crushed-up cornflakes.
Broccoli – swap out for any other vegetables of your choice like cauliflower.
Jasmine rice – feel free to use any grain like brown rice or even quinoa.
Green onions – leave these off if you don’t have any on hand.
Sesame seeds – black and white sesame seeds would both be good, or you can leave these off altogether.

Honey sriracha sauce

Ketchup – make your own using a combination of tomato puree, maple syrup, apple cider vinegar, onion and garlic powder, salt and black pepper.
Honey – agave or maple syrup can be used, but will alter the flavour.
Sriracha – if you can't find sriracha, use your favorite hot sauce, Sambal Oelek or sweet chili sauce instead.

How to make honey sriracha chicken

Step 1: Bread the chicken.

Add the egg to one bowl, and the flour to another bowl. Drench the chicken in egg then coat in flour.

Step 2: Bake the chicken.

Add the chicken to the pan and bake in the oven.

Step 3: Cook the rice.

Cook the rice and chop up the broccoli.

Step 4: Flip the chicken and add the broccoli.

Flip the chicken over, season the broccoli and add it to the pan.

Step 5: Make the sauce.

Mix together the ketchup, honey, sriracha and salt, then microwave.

Step 6: Coat the chicken.

Pour the sauce over the chicken and toss to coat. Garnish with green onions and sesame seeds, and serve!

Recipe Tips & Variations

This honey sriracha chicken recipe is perfect for your weekly meal prep. Here are some of my top tips and tricks when it comes to meal prepping your bowls:

Use glass containers: I recommend using these glass meal prep bowls. They're the perfect portion size and all you have to do is pull one out of the fridge and stick it in the microwave.
Sprinkle some water over top before reheating: This is my number one hack when it comes to reheating a leftover chicken dish! Sprinkle a bit of water over top of the chicken and rice so it doesn't dry out before microwaving. This also helps avoid that dreaded leftover chicken taste.
Mix up the veggies: To avoid meal prep fatigue, feel free to mix up the roasted veggies you serve with your chicken and rice. Roasted bell peppers or brussel sprouts would be delicious!
Try out different sauces: Adjust the spiciness of the sauce by adding in more or less sriracha, or try out different sauces and flavors entirely! The chicken would also be good with sweet chili chicken sauce, Korean inspired sauce, coconut mango sauce or peanut dressing.
Make it on the stovetop: I love that this is a one-pan meal, but if you'd like, you can cook the chicken in a skillet over medium heat until cooked through. Use a meat thermometer to check that it's fully cooked if need be.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes, boneless skinless chicken thighs can be substituted. Just adjust the cooking time accordingly.

Can I make this recipe gluten-free?

Yes, you can use gluten-free flour and breadcrumbs to accommodate dietary restrictions.

Is there a vegetarian alternative for this recipe?

Tofu can be used in place of chicken. Press and cube the tofu, then proceed with the recipe as usual.

What to serve with honey sriracha chicken

Rice: White rice, brown rice, jasmine rice, or even quinoa pairs perfectly with the sweet and spicy chicken.
Cauliflower rice: A low-carb alternative to traditional rice for a lighter option.
Steamed vegetables: Broccoli, green beans, or bok choy add a nutritious and refreshing element.
Naan or flatbread: Use it to scoop up the sauce for an indulgent addition.
Roasted sweet potatoes: The natural sweetness of sweet potatoes complements the sriracha’s spice.

How to store and reheat

Store: Keep assembled meal prep bowls in the refrigerator for up to 5 days in glass containers for easy grab-and-go meals.

Reheat: Microwave for 1-2 minutes, sprinkling a bit of water over the rice and chicken to prevent them from drying out.

Freeze: Freeze the cooked chicken and rice separately in freezer-safe containers or Ziploc bags for up to 3 months. Thaw the chicken and rice in the refrigerator overnight, then reheat in the microwave or on the stovetop until warmed through.

More chicken meal prep bowls

See more related recipes

Meal prep tools

Get your glass meal prep bowls here.
I get all my free-range chicken breasts from Butcher Box, delivered to me frozen.
This rice cooker saves so much time & makes clean up easy.

Honey Sriracha Chicken Meal Prep Bowls

These Honey Sriracha Chicken Meal Prep Bowls are a delicious make-ahead lunch idea. The sauce is so easy to make with just 3 ingredients!

Course Grain Bowl

Cuisine Clean Eats

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 455kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil, divided
3 chicken breasts, diced into 1-inch pieces
2 eggs
2 cups flour
1 head Broccoli
2 cups jasmine rice, cooked
2 green onions, sliced (optional)
1 tbsp sesame seeds (optional)

Honey Sriracha Sauce

1/2 cup ketchup
1/2 cup honey
1/3 cup Sriracha
1/2 tsp salt

Get Recipe Ingredients

Instructions

Preheat oven to 425 F. Add egg and flour to two large separate bowls. Drench chicken in egg, then coat in flour, shaking to get off any extra flour. Grease a non-stick baking sheet with cooking spray or olive oil (about 1/2 tbsp) then add chicken pieces, leaving a bit of extra room for broccoli at one end. Bake in the oven for 10 minutes.
Meanwhile, cook rice in a rice cooker or according to package directions (you want enough rice for two servings). Chop broccoli florets.
Remove chicken from oven and flip, then add broccoli and drizzle with olive oil (about 1/2 tbsp) and season with salt and pepper. Place back in the oven for another 10 minutes.
While everything is finishing cooking, mix together sauce ingredients then microwave for 2 minutes until sauce is slightly thickened. Remove chicken from oven and toss in sauce to coat.
Add all ingredients to meal prep bowls then top with green onions and sesame seeds (optional). Serve and enjoy!

Video

Notes

Make these meal prep bowls low-carb by swapping out the jasmine rice for cauliflower rice.

If you’re sensitive to spice, use 2 tbsp. sriracha instead of the full 1/3 cup.

If you can't find sriracha, use Sambal Oelek or sweet chili sauce.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes.

Sprinkle some water over top over the chicken and rice before reheating.

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

Nutrition

The post Honey Sriracha Chicken Meal Prep Bowls appeared first on The Girl on Bloor.

Easy Crockpot Buffalo Chicken Dip

Taylor Stinson — Fri, 07 Feb 2025 11:47:00 +0000

This Easy Crockpot Buffalo Chicken Dip is perfect for parties and game day! Just set it and forget it while it cooks all day.

Serve it with tortilla chips, veggie sticks, or crackers for a snack everyone will devour. Trust me, this buffalo chicken dip will be the star of the table!

Why you'll love this recipe

Effortless prep: Just toss the ingredients in the crockpot and let it do the work.
Crowd-pleaser: Perfect for parties, game day, or any gathering—everyone loves it!
Versatile: Serve with chips, veggies, crackers, or even as a sandwich filling.

Ingredients and substitutions

Chicken broth – vegetable broth is the best substitute here.
Chicken breasts – chicken thighs or leftover rotisserie chicken would also work.
Brick cream cheese – coconut milk or mayonnaise can be used for a dairy-free option.
Sour cream – ranch or blue cheese dressing can be used in place of sour cream. For a healthier option, use plain Greek yogurt.
Buffalo wing sauce – use a store-bought version or make your own.
Melted butter – this will help cut the sauce. Feel free to swap it out for a dairy-free substitute of your choice.
Blue cheese crumbles – cheddar or Monterey Jack would also be good.
Green onions – top with diced chile peppers or cilantro instead.

How to make buffalo chicken dip in the crockpot

Step 1: Cook the chicken.

Cook chicken and broth on high. Remove chicken to shred, and discard leftover broth.

Step 2: Heat up the cream cheese.

Microwave cream cheese for 2 minutes.

Step 3: Make the sauce.

Stir in sour cream, buffalo sauce and melted butter.

Step 4: Add the shredded chicken.

Stir in the shredded chicken.

Step 5: Cook on high.

Add to slow cooker, then cook on high for 2 hours.

Step 6: Serve and enjoy!

Top with green onions and blue cheese, then serve and enjoy!

Recipe Tips & Variations

These allow for easy personalization of the dip to suit your tastes!

Use rotisserie chicken: Save time by using pre-cooked shredded rotisserie chicken.
Low and slow: Cook on low for 2-3 hours for the creamiest texture.
Dairy-free option: Replace cream cheese, sour cream and butter with dairy-free alternatives.
Vegetarian version: Substitute chicken with shredded jackfruit or chickpeas.

Frequently asked questions

How can I prevent the dip from becoming too greasy?

Using low-fat cream cheese and thoroughly draining the chicken can help reduce greasiness. Stirring occasionally during cooking also ensures even consistency.

Can I adjust the spiciness of the dip?

Yes, to make the dip spicier, add more buffalo sauce or a few pinches of cayenne pepper. For a milder version, reduce the amount of buffalo sauce used.

What are some suitable low-carb dippers for this dip?

For a low-carb option, serve the dip with celery sticks, cucumber slices, bell pepper strips, or other fresh vegetables.

How to serve buffalo chicken dip

Serve alongside these options so your snack table has lots of variety:

Crackers or chips: Water crackers, tortilla chips, pita chips or baguettes
Vegetables: Celery, carrots and bell peppers

For even tastier ideas, try some of these unique uses for buffalo chicken dip:

In quesadillas
Poured over French fries (similar to poutine)
Stuffed in crescent rolls
In mason jars for an on-the-go snack
Mixed with pasta
As chicken wraps

How to store and reheat

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

Reheat: Microwave in 30-second increments, stirring frequently, or warm in the oven at 350°F or in the crockpot.

Freeze: Freeze the dip in an airtight container for up to 3 months for later use. Thaw in the fridge overnight, then reheat in the oven or crockpot until warmed through.

More easy crockpot recipes

See more related recipes

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.
Use these Ziploc bag holders if you're preparing freezer meals.
Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.
Mason jars are great for salads where you're layering a bunch of different ingredients.

Easy Crockpot Buffalo Chicken Dip

This Easy Crockpot Buffalo Chicken Dip is perfect for holiday parties and game day! Just set it and forget it while it cooks all day.

Course Appetizer, Main Course

Cuisine American

Prep Time 15

Cook Time 6

Total Time 6 15

Servings servings

Calories 240kcal

Author Taylor Stinson

Ingredients

2 cups chicken broth
2 chicken breasts
1 (8 oz) brick cream cheese, cut into cubes
1 cup sour cream
1 cup buffalo wing sauce
1/4 cup melted butter
1/2 cup blue cheese crumbles
2 green onions, sliced

To serve

Tortilla chips
Carrots
Celery

Get Recipe Ingredients

Instructions

Add chicken and broth to slow cooker and cook on high for 4 hours. Remove chicken to shred, and discard leftover broth. You can also boil chicken in broth for 18-20 minutes until chicken is cooked through, or use 2 cups leftover/rotisserie chicken.
Microwave cream cheese for 2 minutes. Stir in sour cream, buffalo sauce and melted butter, then stir in shredded chicken. Add to slow cooker, then cook on high for 2 hours.
Top buffalo chicken dip with green onions and blue cheese, then serve with tortilla chips, celery and carrots and enjoy!

Video

Notes

Calories reflect a 1/2 cup serving minus any chips or veggies.

Don’t have a crockpot? Cook this dip in a baking dish in the oven at 350 F for 20-25 minutes.

Serve your buffalo chicken dip with veggies, tortilla chips, toasted pitas and more.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave, the slow cooker or the oven at 350 F.

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

Nutrition

The post Easy Crockpot Buffalo Chicken Dip appeared first on The Girl on Bloor.

Creamy Cajun Chicken Pasta

Taylor Stinson — Thu, 06 Feb 2025 12:09:00 +0000

This is the creamiest Cajun Chicken Pasta, made in one pot with bell peppers, chicken and Cajun seasoning – it’s ready in just 30 minutes!

This comforting dinner comes together so fast with minimal cleanup. It's perfect for a cozy and slow night at home.

Why you'll love this recipe

One-pot wonder: Minimal cleanup means more time to enjoy your meal.
Customizable: Adjust the spice level and swap in your favourite veggies to make it your own.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Boneless skinless chicken breasts – boneless skinless chicken thighs would also work, but will increase the calorie count.
Yellow onion – white onion or shallots can be used instead.
Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
Cajun seasoning – use a store-bought blend or make your own homemade blend using paprika, onion powder, garlic powder, oregano, thyme and cayenne pepper.
Canned diced tomatoes – use fresh diced tomatoes or a can of whole peeled tomatoes instead.
Chicken broth – vegetable broth would be the best substitute here.
Scoobi do pasta – penne or rotini would also work. I don’t suggest a smaller pasta as it might overcook and get mushy.
Green and red pepper – use any combination of colour bell peppers of your choice.
Heavy cream – you can swap out the heavy cream for half-and-half or 2% milk instead, but the pasta won’t be as creamy.
Cilantro – leave this out altogether if you’re not a fan of cilantro or garnish with another fresh spice like parsley or basil.

How to make Cajun chicken pasta

Step 1: Cook the chicken.

Sauté until lightly cooked.

Step 2: Toss in onion, garlic and seasoning.

Add onion, garlic, Cajun spices, salt and pepper, and sauté.

Step 3: Add remaining ingredients.

Mix in the diced tomatoes, pasta and chicken broth. .

Step 4: Mix in cream and peppers.

Stir in the bell peppers and heavy cream. Garnish with cilantro and serve!

Recipe Variations

This creamy Cajun chicken pasta is super customizable! Try out some of these different variations to make the dish your own:

Vegetarian: Make this pasta vegetarian by leaving out the chicken (or substituting it for tofu), and swapping out the chicken broth for vegetable broth.
Protein: This pasta would also be delicious with shrimp, steak or turkey.
Low-carb: Swap out the regular noodles for zucchini noodles. You don't need to cook the zoodles in the sauce; just serve the sauce over them.
Dairy-free: Use your favourite non-dairy milk instead of heavy cream. The pasta won't be as creamy but it'll still be delicious.
Noodles: Instead of scoobi do noodles, use another variety of pasta like penne pasta or rotini. Gluten-free pasta would work, but you'll need to adjust the cooking time.

Frequently asked questions

How do I avoid overcooking the chicken?

Cook the chicken on medium-high heat until it’s golden brown and reaches an internal temperature of 165°F (75°C).

Can I make my own Cajun seasoning?

Yes! it's super easy to make homemade Cajun and contains spices you likely already have on hand. Use my Cajun seasoning recipe for this pasta and other dishes!

Can I adjust the spice level?

Absolutely! To reduce spiciness, use less Cajun seasoning or choose a milder blend. For more heat, add extra Cajun seasoning or incorporate cayenne pepper.

What to serve with this dish

Here's some sides to add balance and variety, making your Creamy Cajun Chicken Pasta meal complete!

Garlic bread or warm, crusty bread are perfect for soaking up every last drop of the creamy Cajun sauce.
A tangy coleslaw slaw balances the richness of the pasta.
Fried veggies like these green bean fries or garlic parm brussel sprouts
A crisp kale salad or mixed greens with vinaigrette adds freshness.

How to store and reheat

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

Reheat: Sprinkle a little water over the pasta and microwave for 1-2 minutes, or warm it in a skillet over medium heat, stirring occasionally.

Freeze: Freeze the pasta in airtight glass containers for up to 3 months, but leave out the heavy cream and bell peppers before freezing. Thaw overnight in the refrigerator, then reheat in a pot on the stovetop. Stir in the heavy cream and bell peppers just before serving.

More one pot pasta recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this Cajun Chicken Pasta into your weekly lunches, or if you'd like to freeze it for later!
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Creamy Cajun Chicken Pasta

This is the creamiest Cajun Chicken Pasta, made in one pot with bell peppers, chicken and Cajun seasoning – it’s ready in just 30 minutes!

Course Pasta

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 420kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
2 chicken breasts, cut into 1-inch pieces
1 yellow onion, diced
4 cloves garlic, minced
1 tbsp Cajun seasoning
1/2 tsp each salt and pepper
1 (796mL) can diced tomatoes
4 cups chicken broth
1 lb dry scoobi do, penne or rotini pasta
1 each green and red pepper, sliced
2 tbsp heavy cream
1/4 cup cilantro, chopped

Get Recipe Ingredients

Instructions

Preheat olive oil in a large pot over med-high heat. Add chicken and saute for 2 min until lightly cooked. Add in onion, garlic, Cajun seasoning and salt and pepper, sauteeing for another 2-3 minutes until tender.
Stir in diced tomatoes and pasta, then add chicken broth. Bring to a boil then let cook for 15 minutes, stirring occasionally, until pasta is al dente and has absorbed most of the liquid.
Remove lid and stir in bell peppers and heavy cream, cooking another 2-3 minutes until peppers are tender.
Remove from heat, stir in cilantro, then serve and enjoy!

Video

Notes

Make sure to use medium-sized noodles like Scoobi Do, penne or rotini.

If you don’t have any heavy cream, whole milk or 2% milk will work in a pinch.

Make your own Cajun seasoning.

To make this recipe vegetarian, leave out the chicken and use vegetable broth.

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

Freeze for up to 3 months without the cream or peppers. Reheat on the stovetop, stirring in the heavy cream and bell peppers at the end.

Nutrition

The post Creamy Cajun Chicken Pasta appeared first on The Girl on Bloor.

Healthy Buffalo Chicken Meatballs

Taylor Stinson — Thu, 06 Feb 2025 12:05:00 +0000

These Healthy Buffalo Chicken Meatballs are a freezer-friendly lunch or dinner idea – they’re also perfect for meal prep!

These meatballs are easy to prep ahead of time and can be served so many different ways. They're perfect for work lunches or hosting at home!

Why you'll love this recipe

Healthy and flavourful: Packed with protein and coated in a tangy buffalo sauce.
Versatile: Perfect for lunch, dinner, or as a party appetizer.
Easy to make: Simple ingredients and quick prep for a stress-free recipe.

Ingredients and substitutions

Buffalo sauce – use your favourite store-bought buffalo wing sauce like Frank’s Red Hot.
Celery, carrots and cucumbers – serve with any veggies of your choice like bell peppers or snap peas.
Ranch or blue cheese dressing – swap out for another dipping sauce.
Parsley – this is an optional garnish and can be left off altogether.

Meatballs

Ground chicken – you can also try making these meatballs with ground turkey or extra-lean ground beef.
Breadcrumbs – swap out for panko, crushed-up crackers or unsweetened cornflakes.
Egg – plain yogurt or a bit of a buttermilk will also help form your meatballs.
Buffalo sauce – you could use BBQ sauce for a different take on these meatballs.
Yellow onion – white onion or shallots would also be good.
Garlic powder – onion powder will work in a pinch.

How to make buffalo chicken meatballs

Step 1: Mix and form.

Mix all the ingredients and form the meatballs.

Step 2: Bake the meatballs.

Bake the meatballs for 18-20 minutes.

Step 3: Toss in the sauce.

Add the meatballs in the sauce and coat.

Step 4: Serve or store.

Drizzle with dressing and serve or store to enjoy later!

Recipe Tips and Variations

With a few simple changes, you can make these Meal Prep Buffalo Chicken Meatballs your own and perfect for any occasion!

Use a cookie scoop: For evenly sized meatballs that cook consistently, scoop the mixture with a cookie scoop or spoon.
Chill the mixture: Refrigerate the mixture for 20-30 minutes before shaping to make them easier to handle.
Add moisture: If the mixture feels dry, add a splash of milk or an extra egg for better texture.
Double the batch: Make extra and freeze them for a quick meal on busy days.

Frequently Asked Questions

How can I prevent the meatballs from becoming tough?

To keep meatballs tender, avoid over-mixing the meat mixture and do not overbake them. Using a binder like eggs and breadcrumbs also helps maintain moisture.

Can I make them in the slow cooker?

You sure can! The slow cooker is a great option if you’re making these meatballs for a party, since they’ll stay warm the entire time without drying out. Just make sure to use some of the buffalo sauce to keep them from sticking to the bottom of the pot or drying out.

Can I incorporate vegetables into the meatballs?

Absolutely! Adding finely shredded vegetables like zucchini or carrots can enhance the moisture and nutritional content of the meatballs. Ensure the vegetables are well-drained to prevent excess moisture in the mixture.

What to serve with buffalo chicken meatballs

I always serve these buffalo chicken meatballs with a side of fresh raw veggies and ranch or blue cheese sauce for dipping. Looking for something different? There are lots of other options for healthy side dishes! Here are some more ideas:

Blue cheese crumbles
My delicious quinoa salad
Roasted veggies
Zoodles
Polenta
Buns to turn them into sandwiches

How to store and reheat

Store: Keep cooked meatballs in an airtight container in the refrigerator for up to 5 days. Store them alongside veggies and dip, or separately for easier reheating.

Reheat: Microwave the meatballs for 1-2 minutes, or reheat in the oven at 400°F for 10-15 minutes if you want to retain their texture.

Freeze: Freeze the meatballs cooked or uncooked for up to 3 months. For uncooked meatballs, freeze them on a tray first to prevent sticking, then transfer to airtight containers. For cooked meatballs, cool completely before freezing. Defrost the meatballs in the fridge overnight, then cook or reheat them as normal.

More healthy meatball recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on packing these meatballs in the freezer and defrosting in the microwave.
Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
I get all my grass-fed beef and free-range chicken from Butcher Box.

Healthy buffalo Chicken Meatballs

These Healthy Buffalo Chicken Meatballs are a freezer-friendly lunch or dinner idea – they’re also perfect for meal prep!

Course Appetizer, Main Course

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 410kcal

Author Taylor Stinson

Ingredients

3/4 cup buffalo sauce
Celery sticks
Carrot sticks
Cucumber wedges
Ranch or blue cheese dressing to serve
Parsley, for garnish (optional)

Meatballs

1 lb ground chicken
1/3 cup breadcrumbs
1 egg
2 tbsp buffalo sauce
1 yellow onion, grated
1 tsp garlic powder
1/2 tsp each salt and pepper

Get Recipe Ingredients

Instructions

Preheat oven to 400° F. Mix together ingredients for meatballs, then form into 1-inch balls and place on a parchment-lined baking sheet. Bake for 18-20 minutes until fully cooked in the center.
Remove meatballs from the oven and allow to cool for 5 minutes. Toss with 3/4 cup of buffalo sauce in a large bowl, then divide among meal prep bowls and add in veggies and containers of dressing. Drizzle meatballs with ranch and garnish with parsley if desired.
Meal prep bowls will keep in fridge up to 5 days – serve and enjoy!
Note: you can make these meatballs up to 3 days ahead of time for parties/potlucks. Make the meatballs and store in the fridge, then reheat in a 350 F oven for 10-15 minutes and toss in warmed up sauce when ready to serve.

Video

Notes

Experiment with different flavours by making these meatballs with BBQ sauce, Swedish brown gravy or an Asian-inspired sauce.

Make this recipe in a crockpot to keep them warm for a party.

Store the leftovers in the fridge for up to 5 days. Reheat in the oven for 10-15 minutes at 400° F then toss in more sauce.

Freeze these meatballs either cooked or uncooked for up to 3 months. Defrost in the fridge overnight then reheat or cook as normal.

Nutrition

The post Healthy Buffalo Chicken Meatballs appeared first on The Girl on Bloor.

Baked Korean-Inspired Chicken Wings

Taylor Stinson — Wed, 05 Feb 2025 12:38:00 +0000

These Baked Korean-Inspired Chicken Wings are a healthier way to enjoy your favourite pub food, served with a delicious cucumber salad!

Baking these wings instead of frying keeps them lighter without sacrificing that crispy texture you love. Trust me, this dish is a crowd-pleaser that’s perfect for game day, parties, or a fun dinner at home!

Why you'll love this recipe

Healthier alternative: Baked, not fried, for less guilt without losing crispiness.
Bold flavours: The sweet, spicy, and savoury glaze makes every bite irresistible.
Easy to make: Simple steps with minimal cleanup for a stress-free recipe.

Ingredients and substitutions

Cucumber salad

Cucumber – make this salad with another spiralized veggie like zucchini, carrots or radishes.
Sesame oil – you can use olive oil or avocado oil, but the salad will have a milder flavour.
Rice vinegar – swap out for white wine vinegar or apple cider vinegar if you don’t have any rice vinegar on hand.
Chili garlic hot sauce – Sambal Oelek or harissa sauce would also work.

Chicken wings

Chicken wings – skinless wings are a healthier option. You can also use this wing sauce on pork!
Green onions – scallions would also be good.
Sesame seeds – black or white sesame seeds can be used.

Wing sauce

Sweet chili sauce – hot sauce mixed with a bit of honey will provide a similar flavour.
Soy sauce – coconut aminos or tamari are the best substitutes here.
Ketchup – use tomato paste mixed with a bit of maple syrup and apple cider vinegar instead.
Sriracha hot sauce – swap out for another hot sauce like Sambal Oelek.
Honey – agave or maple syrup would also add a bit of sweetness to the sauce.
Sesame oil – or a neutral cooking oil like avocado or canola oil.

How to make Korean-inspired chicken wings

Step 1: Prepare the marinade.

Mix all wing sauces.

Step 2: Marinate the chicken wings.

Let the flavours penetrate into the meat.

Step 3: Make the cucumber salad.

Thinly slice the cucumber and mix with other ingredients.

Step 4: Bake the wings.

Bake for 10 minutes per side.

Step 5: Toss the wings in the sauce.

Coat the wings and toss in extra sauce.

Step 6: Serve and enjoy!

Sprinkle sesame seeds and green onion on top and enjoy.

Recipe Tips and Variations

Get creative! These tips and variations let you put your own spin on the recipe.

Use a wire rack: Bake the wings on a wire rack set over a baking sheet to allow air circulation for even cooking and crispiness.
Sweet twist: Add a touch of honey or brown sugar to the sauce for extra sweetness.
Extra crunch: Toss the wings in a light coating of cornstarch before baking for a crispier texture.
Garnish generously: Top with sesame seeds, green onions, or cilantro for a vibrant finish.
Don’t skip the marinade: Chicken wings only need about 30 minutes to soak up all that delicious marinade flavour! Chicken marinates faster than beef, so don't over-marinate or it might get tough.

Frequently asked questions

Can I make these wings less spicy?

Yes, to reduce the spiciness, decrease the amount of sriracha in the sauce or substitute it with a milder chili paste. Adding more honey or brown sugar can also balance the heat.

Can I use an air fryer instead of an oven?

Yes, you can cook the wings in an air fryer at 380°F (193°C) for 25-30 minutes, shaking the basket halfway through, until they are cooked through and crispy.

Can I use drumsticks or other parts instead of wings?

Yes, you can substitute wings with drumsticks or other chicken pieces. Adjust the cooking time accordingly to ensure they are cooked through and crispy.

What to serve with this dish

Aside from cucumber salad, these sides create a balanced and flavorful meal to complement your baked chicken wings!

Steamed rice: Classic white rice or sticky rice helps soak up the flavorful sauce.
Pickled vegetables: Kimchi and pickled radishes or carrots, add a delicious crunch and tangy flavor to any meal.
Stir-fried veggies: Sautéed broccoli, zucchini, or snap peas complement the wings’ bold flavors.

How to store and reheat

Store: Cooked chicken wings can be stored in the refrigerator for up to 5 days in airtight glass containers.

Reheat: Reheat wings by pan-frying or baking in the oven at 350°F for 10-15 minutes to maintain crispiness. You can also microwave them, but note that they may lose their crisp texture.

Freeze: Freeze cooked wings by placing them on a tray for 1 hour to prevent sticking. Then, transfer them to a freezer-safe Ziploc bag or airtight container; they’ll last up to 3 months. Thaw the wings in the fridge overnight, then reheat in a pan or oven until warmed through.

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Meal prep tools

Order some chili garlic sauce for the cucumber salad.
Order some sweet chili sauce for the chicken wings.
Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Freeze this recipe in glass microwave-safe bowls up to 3 months.

Baked Korean-Inspired Chicken Wings

These Baked Korean-Inspired Chicken Wings are a healthier way to enjoy your favourite pub food, served with a delicious cucumber salad!

Course Main Course

Cuisine Korean

Prep Time 20

Cook Time 25

Total Time 45

Servings

Calories 353kcal

Author Taylor Stinson

Ingredients

Cucumber Salad

1 cucumber, sliced thinly
1 tbsp sesame oil
1 tbsp rice vinegar
1 tsp chili garlic hot sauce
1/2 tsp salt

Chicken Wings

1.5 lb chicken wings
2 green onions, sliced (for garnish)
sesame seeds (for garnish)

Wing Sauce

1/2 cup sweet chili sauce
2 tbsp soy sauce
2 tbsp ketchup
1 tbsp Sriracha hot sauce
1 tbsp honey
1 tsp sesame oil

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Mix together chicken wing marinade and pour half of it into a Ziploc bag with wings. Let marinate for 30 minutes.
Meanwhile, slice cucumber very thinly and toss with sesame oil, vinegar, chili sauce and salt. Set aside.
Once wings are done marinating, place on a parchment-lined baking sheet and bake for 10 minutes per side. Once finished, switch oven to broil and broil wings for 2-3 minutes until crispy, watching closely so they don't burn.
While wings are cooking, microwave the remainder of wing sauce for 3 minutes, making sure to cover it so sauce doesn't splatter.
Toss chicken wings in wing sauce straight from the oven and garnish with green onions and sesame seeds. Serve with cucumber salad and enjoy!

Video

Notes

For an even healthier option, make this recipe with skinless chicken wings.

Make the wing sauce in advance and store it in a mason jar for up to a week.

Try making the salad with other spiralized veggies like carrots, radishes or zucchini.

Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the oven.

Freeze the cooked wings for up to 3 months. Defrost in the fridge overnight then reheat.

Nutrition

The post Baked Korean-Inspired Chicken Wings 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.

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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.

Baked Buffalo Cauliflower Recipe

Taylor Stinson — Tue, 04 Feb 2025 11:58:00 +0000

This is the easiest ever Buffalo Cauliflower recipe – these delicious baked bites are a healthier vegetarian alternative to buffalo wings.

Serve them with your favourite dip, like ranch or blue cheese, and watch them disappear! If you’re hosting a game day party or just craving something tasty, these buffalo cauliflower bites will hit the spot.

Why you'll love this recipe

Crispy and flavourful: These bites are baked to perfection with a deliciously crispy coating.
Perfect for any occasion: They're great for game days, parties, or as a tasty appetizer.
Quick and easy: Ready in under 30 minutes for a hassle-free snack or side dish.

Ingredients and substitutions

Flour – use almond flour or cornstarch to make this appetizer gluten-free.
Garlic powder – onion powder would also work here.
Cauliflower – this is crucial to the recipe. Make sure to choose a head of cauliflower that’s firm to the touch and tightly closed.
Buffalo sauce – use any bottled variety of your choice or make your own homemade buffalo sauce.
Butter – the butter will help cut the buffalo sauce. Feel free to swap it out for your favourite butter substitute or leave it out altogether (although the flavour will be stronger).

How to make Buffalo cauliflower

Step 1: Mix together coating.

Add the flour, garlic powder and water to a large mixing bowl.

Step 2: Toss the cauliflower.

Add the cauliflower florets, tossing to combine.

Step 3: Add to baking sheet.

Arrange the cauliflower on a parchment-lined baking sheet.

Step 4: Bake.

Season cauliflower with salt and pepper, then bake.

Step 5: Add the sauce.

Mix buffalo sauce and butter together. When cauliflower is done, pour sauce and toss.

Step 6: Finish baking then serve and enjoy!

Bake another 10 minutes and serve!

Recipe Tips & Variations

Here are some of my suggestions to get the most out of this buffalo cauliflower!

Pat dry for crispiness: Ensure the cauliflower is completely dry before coating to help the batter stick better and create a crispier texture.
Use a wire rack: Bake the florets on a wire rack set over a baking sheet for better air circulation and even crisping.
Add a crunch: Sprinkle breadcrumbs or crushed cornflakes over the battered cauliflower before baking.

Frequently asked questions

How can I reduce the spice level?

If you're not a big fan of spice, you can use extra butter to cut the spiciness of the buffalo sauce.

How do I prevent the cauliflower from becoming soggy?

Ensure the cauliflower is very dry after washing. Toss the florets in the wet batter and let most of the excess drip off, aiming for a light coating. Baking at a high temperature and using a wire rack can also help maintain crispiness.

Can I make this dish gluten-free or dairy-free?

To make the recipe gluten-free, use almond flour or cornstarch instead of flour. To make it dairy-free or vegan, use your favourite butter substitute.

What to serve with buffalo cauliflower

If you are making this buffalo cauliflower as an appetizer for a party, you can serve it with more of your favourite game day sides! Here are some side dish and serving ideas:

Dipping sauces like vegan ranch dressing or blue cheese dressing
Sliced veggies like carrot sticks, celery sticks, cucumbers or radishes
Chili cheese fries or loaded In-N-Out fries
Cowboy caviar

How to store and reheat

Buffalo cauliflower bites are best enjoyed straight out of the oven, but here's how I would put them away.

Storage: Store leftovers in an airtight container in the refrigerator for 4 to 5 days.
Reheating: Reheat in the oven for 5 to 10 minutes to maintain crispiness. Avoid the microwave, because it can make the batter soggy.
Freezing: Place the florets in a single layer on a baking sheet in the freezer to prevent sticking. After an hour, transfer the frozen florets to a freezer-safe container and freeze for up to 3 months. Reheat the buffalo cauliflower straight from frozen in the oven at 375°F for 15 minutes.

More cauliflower recipes

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Meal prep tools

Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
This is the buffalo sauce I use.
Freeze this recipe in glass microwave-safe bowls up to 3 months.

Baked Buffalo Cauliflower Recipe

This is the easiest ever Buffalo Cauliflower recipe – these delicious baked bites are a healthier vegetarian alternative to buffalo wings.

Course Appetizer

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 225kcal

Author Taylor Stinson

Ingredients

1 cup water
1 cup flour
1 tsp garlic or onion powder
Salt & pepper, to taste
1 head cauliflower
2/3 cup buffalo sauce
3 tbsp melted butter

To serve (optional)

Ranch dressing
Blue cheese dressing
Chives, chopped
Carrot sticks and celery

Get Recipe Ingredients

Instructions

Preheat oven to 500 F. In a large bowl, combine flour, garlic powder and water. Add cauliflower, tossing to combine.
Add florets to a parchment-lined baking sheet. Season with salt and pepper, then bake for 15 minutes.
Meanwhile, mix buffalo sauce and butter together. When cauliflower is done, pour sauce overtop and gently toss to combine. Bake another 10 minutes.
Remove from oven and serve with dressings and veggies of choice. Enjoy!

Video

Notes

Make your own buffalo sauce using hot sauce, Worcestershire sauce, vinegar, butter, cayenne and garlic.

The butter helps cut the buffalo sauce but you can leave it out for a sharper flavour.

Store leftovers in the fridge for 4-5 days then reheat in the oven to maintain that crispy texture.

Freeze for up to 3 months. Reheat from frozen in the oven.

Nutrition

The post Baked Buffalo Cauliflower Recipe 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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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.

Freezer-Friendly Recipes - The Girl on Bloor

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

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Baked Chimichurri Chicken Recipe

Why you'll love this recipe

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

Ingredients and substitutions

Chimichurri sauce

How to make chimichurri chicken

Step 1: Make the sauce.

Step 2: Cook the chicken.

Step 3: Make any sides.

Step 4: Top the chicken with the sauce.

Recipe tips and tricks

Frequently asked questions

What does chimichurri taste like?

Can I grill the chicken instead of baking it?

What if I don't have all the herbs listed for the chimichurri sauce?

What to serve with chimichurri chicken

Storing and reheating

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Meal prep tools

Baked Chimichurri Chicken Recipe

Ingredients

Chimichurri sauce

Baby potatoes – optional side dish

Instructions

Chimichurri sauce

Oven

Skillet

BBQ

Roasted baby potatoes – optional side dish

Video

Notes

Nutrition

Easy Chicken Wild Rice Soup Recipe

Why you'll love this recipe

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

Ingredients and substitutions

How to make wild rice soup

Step 1: Sauté the mushrooms.

Step 2: Add the veggies.

Step 3: Add the chicken.

Step 4: Add the remaining ingredients.

Step 5: Simmer the soup.

Step 6: Add the lemon juice.

Recipe variations

Frequently asked questions

Will the rice get mushy in soup?

How can I thicken this soup?

Can I use rotisserie chicken to save time?

How to store and reheat

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Easy Chicken Wild Rice Soup Recipe

Ingredients

Instructions

Video