High Protein Recipes - The Girl on Bloor

Panda Express Black Pepper Chicken

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

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

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

Why you'll love this recipe

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

Ingredients and substitutions

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

Stir fry sauce

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

Rice

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

How to make black pepper chicken

Step 1: Season the chicken.

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

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Sauté the vegetables.

Add the veggies and sauté.

Step 4: Add the sauce.

Stir in with the chicken and veggies.

Step 5: Stir to combine.

Cook until the sauce thickens.

Step 6: Serve over rice.

Garnish with scallions, sesame seeds and chili flakes.

Recipe tips and variations

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

Frequently asked questions

How do I get that “wok hei” flavour?

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

How many calories are in this recipe?

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

How can I make this gluten free?

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

What to serve with black pepper chicken

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

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

How to store and reheat

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

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

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

More Panda Express copycat recipes

See more related recipes

Meal prep tools

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

Panda Express Black Pepper Chicken

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

Course Main Course

Cuisine Asian-Inspired

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 417kcal

Author Taylor Stinson

Ingredients

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

Stir fry sauce

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

Rice

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

Get Recipe Ingredients

Instructions

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

Video

Notes

Use freshly cracked pepper for the best flavour.

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

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

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

Nutrition

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

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

Get Recipe Ingredients

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.

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.

Copycat Panda Express Kung Pao Chicken

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

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

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

Why you'll love this recipe

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

Ingredients and substitutions

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

Rice

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

How to make kung pao chicken

Step 1: Coat the chicken.

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

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Add the veggies and sauce.

Sauté sauce and veggies until softened.

Step 4: Top with green onions.

Stir in the green onions, then serve over rice.

Recipe Tips

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

Frequently asked questions

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

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

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

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

How many calories are in this recipe?

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

What to serve with this dish

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

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

How to store and reheat

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

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

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

More takeout-inspired recipes

See more related recipes

Meal prep tools

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

Copycat Panda Express Kung Pao Chicken

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

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 515kcal

Author Taylor Stinson

Ingredients

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

Rice

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

Get Recipe Ingredients

Instructions

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

Video

Notes

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

Use frozen veggies to cut down on prep time.

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

Nutrition

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

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.

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.

Chicken Shawarma Bowl

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

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

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

Why you'll love this recipe

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

Ingredients and substitutions

Chicken marinade

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

Couscous

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

Garlic sauce

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

Toppings

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

How to make chicken shawarma bowls

Step 1: Marinate the chicken.

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

Step 2: Make the couscous.

Cook until the liquid has absorbed.

Step 3: Cook the chicken.

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

Step 4: Make the garlic sauce.

Blend ingredients until thickened.

Step 5: Prep your toppings.

Prep any toppings of your choice.

Step 6: Assemble your bowls and serve!

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

Recipe tips & variations

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

Frequently asked questions

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

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

What is the ideal marinating time for chicken shawarma?

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

Can I prep these bowls ahead of time?

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

What to serve with this dish

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

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

How to store and reheat

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

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

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

More easy bowl recipes

See more related recipes

Meal prep tools for this recipe

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

Chicken Shawarma Bowl

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

Course Main Course

Cuisine middle eastern

Prep Time 30

Cook Time 30

Total Time 1

Servings servings

Calories 611kcal

Author Taylor Stinson

Ingredients

Chicken marinade

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

Couscous

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

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

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

Toppings

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

Get Recipe Ingredients

Instructions

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

Notes

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

Make your own shawarma spice blend for easy prep.

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

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

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

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

Nutrition

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

5-Ingredient Protein Cookies

Taylor Stinson — Mon, 10 Feb 2025 11:58:00 +0000

These easy Protein Cookies are a healthier version of your favourite dessert—they're also nut-free and gluten-free!

Perfect for a quick snack or post-workout treat, these cookies are packed with protein to keep you fueled throughout the day. Plus, they’re nut-free, so everyone can enjoy them worry-free. Whip up a batch in no time for a guilt-free indulgence that’s sure to satisfy your sweet tooth!

Why you'll love this recipe

Healthy and fun: A guilt-free treat that’s as colourful as it is delicious.
Quick and easy: Made with just five simple ingredients and ready in no time.
No flour needed: Naturally gluten-free and hassle-free to bake.

Ingredients and substitutions

Sunflower butter – feel free to use creamy peanut butter if you’d prefer. Almond butter might work as well, but the thicker and coarser texture may result in dry cookies.
Protein powder – use your favourite variety, as long as it doesn’t have added flavour.
Honey – replace with an equal amount of pure maple syrup or agave syrup.
Egg – swap out for ¼ cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of warm water.
Sprinkles – sprinkle sanding sugar on top or leave these out altogether.

How to make protein cookies

Step 1: Assemble all your ingredients.

Prepare all the ingredients.

Step 2: Mix everything together.

Combine all the ingredients in a bowl and mix.

Step 3: Form the dough.

Scoop just the right amount and shape into balls.

Step 4: Flatten the cookies.

Flatten cookie dough using a spoon or your palm.

Step 5: Bake.

Bake for 8-10 minutes.

Step 6: Dig in!

Let cookies cool and serve!

Recipe tips and variations

These cookies are a blank canvas for your creativity! Try some of these mix-ins and flavour combinations.

Ditch the dairy: Make them dairy-free with plant-based protein powder.
Flavour swaps: Use peanut butter or almond butter instead of sunflower butter for a different taste.
Change it up: Add ¼ cup of quick oats for a heartier cookie, stir in 1 tbsp of cocoa powder, mix in chocolate chips or use sprinkles for any occasion.

Frequently asked questions

Are protein cookies healthy?

Absolutely! First, sunflower butter contains less saturated fat than most peanut butter and it’s higher in vitamin E. It’s also a great alternative for those with nut allergies. Honey is a natural sweetener that contains antioxidants that promote heart health and is better for you than more refined sugars. And whey protein contains all the essential amino acids to promote overall health. Not only is it great for building muscles, but it can reduce inflammation, lower blood pressure and contribute to a healthy digestive system.

Are these cookies gluten-free?

Yes, since the recipe doesn't use traditional flour and relies on protein powder and seed butter, it's naturally gluten-free. Just make sure that all your ingredients, like sprinkles, are certified gluten-free.

Can I make these cookies vegan?

To make the cookies vegan, replace the egg with a flax or chia egg and use a plant-based protein powder. Make sure all other ingredients, like sprinkles, are vegan-friendly.

What type of protein powder is best?

Whey protein is a go-to choice, but there are tons of options out there! The best one for you depends on your health goals, dietary needs, and any allergies. Just pick one that works for your body and tastes great in your recipes!

How to store and reheat

Store: Keep baked cookies in an airtight container at room temperature for up to 2 weeks.

Reheat: You can warm the cookies in the microwave for 10-15 seconds to refresh their softness.

Freeze & Reheat: Place baked cookies in a freezer-safe bag or container and freeze for up to 6 months. Thaw them at room temperature or warm briefly in the microwave.

More protein powder recipes

See more related recipes

Meal prep tools for this recipe

You can order sunflower butter online (this is the brand I use).
This is the brand of protein powder I use.

5-Ingredient Protein Cookies

These easy Protein Cookies are a healthier version of your favourite dessert—they're also nut-free and gluten-free!

Course Snack

Cuisine American

Prep Time 10

Cook Time 12

Total Time 22

Servings cookies

Calories 201kcal

Author Taylor Stinson

Ingredients

1 cup sunflower butter
1 cup whey protein powder
1/4 cup honey
1 egg
1/4 tsp baking soda
1/4 cup sprinkles

Get Recipe Ingredients

Instructions

Preheat oven to 350 F. In a large bowl, mix all ingredients together. Form into 2-inch balls, then press down on a parchment-lined baking sheet until 1-inch thick. There should be 12 cookies on the sheet pan when finished. You can sprinkle some extra sprinkles overtop before baking if desired.
Bake cookies for 8-10 minutes, watching closely at the 8 minute mark and removing them from the oven when the edges are golden brown.
Let cool on the sheet pan for 2-3 minutes, then transfer them to a wire rack for 5 minutes or so. Serve and enjoy!

Video

Notes

Use your favourite kind of flavour-free protein powder.

Press down on each dough ball until it’s about 1-inch thick.

Store these cookies at room temperature for up to 2 weeks in an airtight container.

Freeze the dough for up to 12 months. Thaw in the fridge then bake as normal.

Nutrition

The post 5-Ingredient Protein Cookies 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.

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.

More healthy recipes

See more related recipes

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.

Easy Sausage, Peppers and Onions Recipe

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

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

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

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

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

Why you'll love this recipe

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

Ingredients and substitutions

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

How to make sausage, peppers and onions

Step 1: Cook the sausage.

Fry the sausages in a little olive oil until ready.

Step 2: Slice sausage.

Slice the cooled sausage into coins.

Step 3: Cook the mushrooms.

Sauté the mushrooms until the juices release.

Step 4: Sauté the onions and peppers.

Cook the onions and peppers.

Step 5: Add in the rest of the ingredients.

Toss in the sausages, spices and pasta sauce.

Step 6: Cook the mixture.

Cook until sausages are fully cooked and veggies are softened.

Recipe Tips and Variations!

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

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

Frequently asked questions

Is this dish keto-friendly?

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

Can I make this dish vegetarian?

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

Can I make this in the oven instead?

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

What to serve with this dish

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

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

Storing and reheating

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

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

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

More easy skillet recipes

See more related recipes

Meal prep tools

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

Easy Sausage, Peppers and Onions Recipe

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

Course Entree

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 312kcal

Author Taylor Stinson

Ingredients

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

Get Recipe Ingredients

Instructions

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

Video

Notes

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

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

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

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

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

Nutrition

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

Taco Bell Power Bowl Copycat Recipe

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

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

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

Why you'll love this recipe

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

Ingredients and substitutions

Chicken

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

Quick guacamole

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

Rice

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

How to make the Taco Bell power bowl

Step 1: Season the chicken.

Coat the chicken with olive oil and spices.

Step 2: Make the guacamole.

Mash up the avocado with all the guacamole ingredients.

Step 3: Cook the chicken.

Cook the chicken until ready.

Step 4: Slice the chicken.

Slice into bite-sized pieces.

Step 5: Prep your toppings.

Cook the rice and cut up all your toppings.

Step 6: Assemble and serve!

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

recipe tips and variations

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

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

Frequently asked questions

How many calories are in a Taco Bell Power Bowl?

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

How can I make a vegetarian or vegan Power Bowl?

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

How much protein is in this meal?

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

How to store and reheat

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

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

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

More restaurant copycat recipes

See more related recipes

Meal prep tools

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

Taco Bell Power Bowl Copycat Recipe

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

Course Main Course

Cuisine American, Mexican

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 451kcal

Author Taylor Stinson

Ingredients

Chicken

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

Quick guacamole

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

Rice

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

Toppings

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

Get Recipe Ingredients

Instructions

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

Video

Notes

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

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

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

Nutrition

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

Chipotle Barbacoa Recipe

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

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

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

Why you'll love this recipe

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

Ingredients and substitutions

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

How to make barbacoa beef

Step 1: Cook the beef.

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

Step 2: Make the rice.

Cook rice in a rice cooker or on the stove.

Step 3: Shred the beef.

Shred the beef once it's finished cooking.

Step 4: Assemble your bowls.

Serve the beef over rice with all your toppings.

Recipe tips & variations

Here are my top tips for making the best barbacoa:

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

Frequently asked questions

How can I adjust the spiciness of the barbacoa?

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

Can I make this recipe with chicken or pork instead?

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

Can I use frozen meat?

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

How to serve this dish

There are so many ways you can serve barbacoa beef:

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

Storing and reheating

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

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

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

More restaurant copycat recipes

See more related recipes

Meal prep tools

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

Chipotle Barbacoa Recipe

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

Course Entree

Cuisine Mexican

Prep Time 20

Cook Time 40

Total Time 6

Servings servings

Calories 514kcal

Author Taylor Stinson

Ingredients

For barbacoa

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

For bowls

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

Rice

1.5 cups water
1 cup dry rice
1 tsp butter

Get Recipe Ingredients

Instructions

Instant Pot instructions

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

Stovetop instructions

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

Crockpot instructions

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

To assemble

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

Video

Notes

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

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

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

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

Freeze the barbacoa for up to 3 months.

Nutrition

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

Spaghetti Squash Alfredo

Taylor Stinson — Wed, 22 Jan 2025 12:25:00 +0000

This Spaghetti Squash Alfredo is a low-carb twist on the classic pasta recipe. You'll save on calories without sacrificing on flavour!

The creamy Alfredo sauce pairs perfectly with the spaghetti squash strands. It’s easy to make, and you can customize it with your favourite protein or veggies. You'll be going back for seconds!

Why you'll love this recipe

Low-carb: A lighter alternative to traditional Alfredo pasta without sacrificing the delicious creaminess.
Packed with flavour: The rich Alfredo sauce pairs perfectly with the nutty taste of spaghetti squash.
Easy to make: Simple ingredients and straightforward steps make this recipe a breeze.

Ingredients and substitutions

Olive oil – or another neutral cooking oil such as avocado oil.
Spaghetti squash – you can try making this recipe with butternut squash or acorn squash, but they don’t have the same spaghetti-like strands as spaghetti squash.
Chicken breasts – chicken thighs, shredded rotisserie chicken or leftover turkey would be good too.
Broccoli – mix and match whatever veggies you’re craving like green peppers, kale, spinach, mushrooms and onion.
Butter – butter adds the best flavour but ghee, margarine or oil will also work.
Garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
Flour – you can also thicken the sauce with arrow root or gluten-free flour.
Chicken broth – vegetable broth is the best substitute here.
Heavy cream – you can use half-and-half or regular milk, but the sauce won’t be as thick.
Parmesan cheese – substitute for Asiago cheese, gruyere or sharp white cheddar cheese for the same sharpness that parmesan brings to the sauce.
Mozzarella cheese – Monterey Jack or Swiss cheese will also melt nicely on top.
Parsley – use fresh oregano or basil, or leave this off altogether if you don’t have any on hand.

How to make spaghetti squash alfredo

Step 1: Cook the squash.

Roast the spaghetti squash until tender, then let it cool.

Step 2: Brown the chicken.

Sauté the chicken until fully cooked.

Step 3: Make the sauce.

Whisk together the creamy Alfredo sauce.

Step 4: Scrape the squash with a fork.

Use a fork to shred the squash into spaghetti-like strands.

Step 5: Stuff the squash.

Mix the squash strands with the Alfredo sauce and chicken, then stuff the mixture back into the squash shells.

Step 6: Bake, serve and enjoy!

Bake until bubbly, then serve warm and enjoy!

Recipe Tips & Variations

Cook squash evenly: Roast the spaghetti squash cut-side down for even cooking and tender strands.
Add protein: Top with shrimp or crispy bacon for a heartier dish.
Lasagna twist: Layer the squash and Alfredo sauce with ricotta and mozzarella, then bake for a lasagna-style dish.
Veg it up: Stir in spinach, broccoli, or mushrooms for extra nutrients and colour.
Delete the dairy: Use cashew cream or a plant-based Alfredo sauce in place of my homemade sauce to make it dairy-free.

Frequently asked questions

How do I cook spaghetti squash without it becoming watery?

Avoid overcooking the squash, as this can lead to excess moisture. If you're using microwave or slow cooker, blot the strands with a towel to remove any extra moisture before adding the sauce.

How do I know when the spaghetti squash is ready?

The squash is ready when it's fork-tender, meaning you can run a fork through it to create strands. It should be al dente, similar to pasta, and not too soft.

Can I have spaghetti squash on a keto diet?

Absolutely! With less than 8 net carbs per cup, spaghetti squash is the perfect pasta replacement for those who are on a keto diet. This recipe is a great way to enjoy your favourite alfredo spaghetti without the carbs.

How to store and reheat

Prep ahead: You can cook the spaghetti squash in advance and store it in the fridge for up to 3 days. When you're ready to assemble, bake at 375°F for 10-15 minutes until warmed through.

Storing leftovers: Keep leftovers in the fridge for up to 3 days. The melted cheese can become slimy over time, so it’s best to eat this sooner rather than later.

Freezing leftovers: Remove the cooked squash filling from the shells and mix it with the chicken, broccoli, and sauce. Then, transfer the mixture to a freezer-safe container and freeze for up to 3 months.

Thawing and reheating: Defrost in the fridge overnight, then reheat in the oven at 350°F for 15 minutes or in the microwave for 2-3 minutes, stirring halfway through.

More spaghetti squash recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Spaghetti Squash Alfredo {Low Carb}

This Spaghetti Squash Alfredo is a low-carb twist on the classic pasta recipe. You'll save on calories without sacrificing on flavour!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 495kcal

Author Taylor Stinson

Ingredients

2 tsp olive oil, divided
2 spaghetti squash
1/2 lb chicken breasts, diced
1 head broccoli, chopped into florets
1 tbsp butter
2 cloves garlic, minced
1 tbsp flour
1/2 tsp salt & pepper
1 cup chicken broth
1/2 cup heavy cream
1/2 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated
Parsley, for garnish

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Microwave spaghetti squash for 2 min to soften, then slice in half lengthwise. Scoop out seeds, then drizzle with 1 tsp olive oil, season with salt & pepper and bake for 40 min.
Meanwhile, heat remaining tsp olive oil in a large skillet. Saute chicken until browned, then remove from heat and set aside.
Wipe pan clean, then melt butter. Saute garlic for 30 seconds until fragrant. Whisk in flour until thickened, then whisk in chicken broth and cream, bringing to a boil. Stir in parmesan cheese and remove from heat.
Remove spaghetti squash from oven, and scrape with a fork to make strands. Add chicken and broccoli overtop, then divide alfredo sauce among squash halves. Top with mozzarella cheese, then bake another 10 minutes until cheese has melted.
Remove from oven, garnish with parsley then serve and enjoy!

Video

Notes

Add in extra veggies like peas, asparagus, kale, spinach, mushrooms and onions.

Store the leftovers in the fridge for up to 3 days. Reheat in the oven for 15 minutes at 350 F or in the microwave for 2-3 minutes.

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

Nutrition

The post Spaghetti Squash Alfredo appeared first on The Girl on Bloor.

Easy Green Chili Recipe

Taylor Stinson — Tue, 21 Jan 2025 13:50:00 +0000

This is the BEST Green Chili Recipe with tender pulled chicken, salsa verde & green chilies. It's packed with flavour and freezer-friendly!

This chili will make you want to eat your greens! It's loaded with green peppers, green chilis and salsa verde for a tasty take on chicken chili.

Why you'll love this recipe

Easy to make: Sauté the veggies, add all the spices, and simmer. You can also make it in the crockpot or the Instant Pot!
Full of flavor: You'll get tons of flavor from the anaheim pepper, green chilies and salsa verde. It's spicy and delicious!

Ingredients and substitutions

Olive oil – or a neutral cooking oil like avocado oil.
Red onion – yellow or white onion would also work.
Green pepper – use another colour bell pepper or more Anaheim peppers.
Anaheim pepper – poblano peppers would also be good.
Garlic – use fresh or jarred minced garlic.
Cumin – caraway seeds, coriander, garam masala or curry powder will also work.
Chicken breasts – use chicken thighs or even diced pork shoulder.
Green chilies – use fresh or canned green chilies, or jarred pickled jalapenos.
Salsa verde – tomatillo would also be good.
Chicken broth – vegetable broth is the best substitute here.
Navy beans – use pinto beans or black beans instead.
Lime juice – lemon juice will work in a pinch.
Lime zest – use extra juice instead.

Topping ideas

Avocado – guacamole would also be yummy.
Jalapenos – pickled jalapenos are a less spicy option.
Cilantro – leave this off if you're not a fan.
Lime wedges – garnish with extra lime juice instead.
Sour cream – lime crema would also be delicious.

How to make green chili

Step 1: Sauté the onions.

Sauté until fragrant.

Step 2: Add the peppers.

Sauté until softened.

Step 3: Simmer the soup.

Add the remaining ingredients and cook.

Step 4: Shred the chicken.

Remove the chicken from the pot and shred.

Step 5: Add the chicken.

Stir the chicken back into the chili.

Step 6: Add toppings.

Add your chosen toppings and serve.

Recipe tips & variations

This green chili is super customizable. Here are some different variations to try:

Spice it up: For less spice, use canned chilies or jarred pickled jalapenos. For more spice, use a hotter salsa verde.
Use leftover chicken: Stir in leftover or rotisserie chicken during the last 10 mins.
Choose your meat: Use diced pork shoulder instead of chicken for a more traditional option.
Prep ahead: Dice up the veggies and mince the garlic to save time.

Frequently asked questions

Can I make this dish in the Instant Pot or slow cooker?

You can make this recipe on the stovetop, in the slow cooker or the Instant Pot. Just follow the recipe card instructions!

How do I thicken the chili?

To make your chili thicker, you can simmer it down, stir in a cornstarch slurry, or use an immersion blender to blend up some of the beans.

What's the difference between green chili and chili verde?

Chili verde means ‘green chili' in Spanish. It's the traditional Mexican version of this dish made with pork shoulder.

Can I add other beans?

I added navy beans to this green chili, but you can use any kind of bean of your choice like pinto beans or even black beans.

What to serve with this green chili

Here are some of my favourite ways to serve this green chili:

With your fave toppings like cheese, lime crema or homemade tortilla chips
With a side of Mexican rice
With some yummy Mexican cornbread or warm flour tortillas

Storing and reheating

Storing: Store the leftovers in airtight containers in the fridge for 4 days.

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

Reheating: Bring to a simmer on the stove top, or microwave for 2-3 mins. Add your fresh toppings and enjoy!

More chili recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this green chili into leftovers.
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.
Freeze this recipe in glass microwave-safe bowls up to 3 months.

Easy Green Chili Recipe

This is the BEST Green Chili Recipe, made with pulled chicken, salsa verde and green chilies. It can be made on the stove, in the crockpot or in the Instant Pot!

Course Main Course

Cuisine American, tex mex

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 301kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 red onion, diced
1 green pepper, diced
1 anaheim pepper, diced
2 cloves garlic, minced
2 tsp cumin
1/2 tsp each salt & pepper
1 lb chicken breasts
4 oz can green chilies
16 oz jar salsa verde
3 cups chicken broth
540 mL can navy beans, rinsed and drained
1/2 lime, juiced plus more for taste (optional)
1 tsp lime zest

Topping ideas

Avocado
Jalapenos
Cilantro
Lime wedges
Sour cream

Get Recipe Ingredients

Instructions

Stovetop instructions

Add olive oil to a large pot over med-high heat. Add onion, sauteeing for 2-3 minutes until fragrant. Add in green pepper and anaheim pepper, sauteeing another 2 minutes until softened.
Toss in garlic, cumin, salt & pepper, sauteeing for 30 seconds. Add remaining ingredients, stirring well and bringing to a boil. Simmer for 25 minutes.
Remove chicken breasts and shred, then stir back into chili. Serve in large bowls with any ingredients of choice under the Topping Ideas heading. Enjoy!

Slow cooker instructions

Add all ingredients except for toppings to the slow cooker and cook on high for 4 hours or on low for 8 hours.
Remove chicken breasts and shred, then stir back into chili. Serve in large bowls with any ingredients of choice under the Topping Ideas heading. Enjoy!

Instant Pot instructions

Add all ingredients except for toppings to the Instant Pot and cook on high pressure for 5 minutes. Do a quick release of the pressure and then remove lid once the pressure gauge has dropped.
Remove chicken breasts and shred, then stir back into chili. Serve in large bowls with any ingredients of choice under the Topping Ideas heading. Enjoy!

Video

Notes

Make this green chili recipe on the stovetop, in the slow cooker or in the Instant Pot, depending on your preferred method.

For less spice, use canned green chilies or pickled sliced jalapenos.

Store the leftovers in the fridge for up to 4 days. Reheat in the microwave for 2-3 minutes or in a pot on the stovetop.

Freeze this chili for up to 3 months. Defrost in the fridge overnight or microwave from frozen for 6-8 minutes, stirring halfway through.

Nutrition

The post Easy Green Chili Recipe appeared first on The Girl on Bloor.

The BEST Starbucks Egg Bites Copycat

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

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

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

Why you'll love this recipe

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

Ingredients and substitutions

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

How to make egg bites

Step 1: Cook the bacon.

Fry in a skillet or cook in the oven.

Step 2: Add ingredients to a blender.

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

Step 3: Blend the mixture.

Blend until creamy, then add the eggs.

Step 4: Add to a muffin tray.

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

Step 5: Pour water into the tray.

Carefully pour boiling water into the tray.

Step 6: Bake and serve!

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

Tips for the best egg bites

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

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

Frequently asked questions

Do I need to sous vide the eggs?

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

Why are my egg bites spongy?

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

Can I make them dairy-free?

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

Storing & reheating

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

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

More healthy egg recipes

See more related recipes

Meal prep tools

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

The BEST Starbucks Egg Bites Copycat

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

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 275kcal

Author Taylor Stinson

Ingredients

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

Get Recipe Ingredients

Instructions

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

Notes

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

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

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

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

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

Nutrition

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

Wendy’s Copycat Chili Recipe

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

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

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

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

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

Why you'll love this recipe

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

Ingredients and substitutions

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

How to make Wendy's chili

Step 1: Assemble ingredients.

Gather all the ingredients.

Step 2: Brown the grown beef.

Brown the ground beef in a large pot.

Step 3: Add the veggies.

Sauté the onions, celery and green pepper until softened.

Step 4: Mix in the seasonings.

Stir in the spices and sauté until fragrant.

Step 5: Add remaining ingredients then simmer.

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

Step 6: Add your toppings.

Add on your favourite toppings and serve.

Tips & Variations for Wendy's chili

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

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

Frequently asked questions

Is Wendy's chili healthy?

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

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

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

How do I thicken the chili?

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

Storing and reheating

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

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

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

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

More fast food copycat recipes

See more related recipes

What to serve with this chili recipe

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

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

Meal prep tools

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

Wendy's Copycat Chili Recipe

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

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 255kcal

Author Taylor Stinson

Ingredients

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

Get Recipe Ingredients

Instructions

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

Video

Notes

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

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

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

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

Nutrition

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

Easy No Bake Protein Balls {5 Flavors}

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

These are the easiest No Bake Protein Balls. These energy bites make great meal prep snacks and are freezer-friendly, too!

I love making a big batch of these protein balls to keep on hand as snacks for on-the-go or after workouts. They're made with whole food ingredients so I feel better eating these than store-bought protein bars.

Why you'll love these protein balls

Healthy snack: They're a high-protein snack that will help curb any mid-day cravings.
Easy to make: No baking required! You can even freeze them for later.
Customizable: Use your favourite mix-ins like chocolate chips or raisins.

Ingredients and substitutions

Rolled oats – quick oats or large flake oats would work too.
Vanilla whey protein – unflavoured whey protein would also work.
Honey – stevia, maple syrup or agave are all good sweeteners.
Coconut oil – or another neutral cooking oil like avocado oil.
Nut butter – try almond, cashew or peanut butter.
Add-ins – like shredded coconut, mini chocolate chips or raisins.

How to make protein balls

Step 1: Combine the dry ingredients.

Mix the oats and protein powder together.

Step 2: Add the wet ingredients.

Microwave the honey, oil and nut butter, then fold into the dry mixture.

Step 3: Add any mix-ins.

Add your shredded coconut, raisins, chocolate chips, etc.

Step 4: Roll into balls.

Roll the mixture into balls, then chill in the fridge for at least 30 mins.

Recipe tips & tricks

Here are some of my top tips and tricks for making the best protein balls:

Use a cookie scoop: It will help keep the size of the protein balls consistent.
Dampen your hands: It'll prevent the dough from sticking to your hand.
Add spices: Try adding pumpkin pie spice or cinnamon for a different flavour.
Turn into bars: Flatten the mixture into a parchment-lined pan, chill, then slice into bars.

Frequently asked questions

How many protein balls can I eat in a day?

Just like everything, you should eat these protein balls in moderation. One or two a day is probably best!

Why are they falling apart?

If the protein balls are dry and crumbly, add more wet ingredients like honey or coconut oil.

What's the best protein powder to use?

I like using vanilla or unflavoured whey protein powder – this is the one I use if you're looking for a clean option. Please note, you do need to use whey protein. Plant-based protein doesn't work.

Storage tips

Storing: Store in the fridge for up to 2 weeks. Eat them cold or bring them to room temperature on the counter.

Freezing: Freeze the balls for 3 months. Defrost in the fridge overnight, then enjoy. This is the best way to make them last the longest.

More high-protein snacks

See more related recipes

Meal prep tools

Grab some glass meal prep bowls to store these protein balls.
They can also be stored in Ziploc bags up to 3 months in the freezer.
Here is the protein powder I use if you're looking for a clean one.

Easy No Bake Protein Balls {5 Flavors}

These are the easiest No Bake Protein Balls. These energy bites are great meal prep snacks and are freezer-friendly, too!

Course Snack

Cuisine American

Prep Time 20

Chilling time 30

Total Time 50

Servings balls

Calories 128kcal

Author Taylor Stinson

Ingredients

Macaroon protein balls

2 cups rolled oats
1 1/3 cup vanilla whey protein powder
1/4 cup honey
1/4 cup coconut oil
1/4 cup almond butter
1/2 cup unsweetened shredded coconut

Cookie dough protein balls

2 cups rolled oats
1 1/3 cup vanilla whey protein powder
1/4 cup honey
1/4 cup coconut oil
1/4 cup cashew or almond butter (cashew gives a more neutral flavour)
1/3 cup chocolate chips

Peanut butter protein balls

2 cups rolled oats
1 1/3 cup vanilla whey protein powder
1/4 cup honey
1/4 cup coconut oil
1/4 cup peanut butter

Brownie protein balls

2 cups rolled oats
1 1/3 cup vanilla whey protein powder
1/4 cup honey
1/4 cup coconut oil
1/4 cup almond butter
2 tbsp cocoa powder

Oatmeal raisin protein balls

2 cups rolled oats
1 1/3 cup vanilla whey protein powder
1/4 cup honey
1/4 cup coconut oil
1/4 cup almond butter
1/2 cup raisins

Get Recipe Ingredients

Instructions

Choose the protein balls you're going to make. Mix the oats and protein powder together in one large bowl, then mix together honey, coconut oil and nut butter of choice in another bowl. Microwave wet ingredients for 30-40 seconds, then fold into dry ingredients.
Mix in your add-ins according to which protein ball recipe you choose to make. For instance, if you choose to make the macaroon recipe, stir in the shredded coconut.
Roll dough into 1-inch balls, then place on a baking tray or large baking dish and chill for 30 minutes to 1 hour in the fridge. Store in the fridge for up to 14 days, or freeze up to 3 months.

Video

Notes

Nutrition info is per protein ball.

Try different add-ins like nut butter, shredded coconut, raisins and more.

Store these protein balls in the fridge for up to 2 weeks.

Freeze them for up to 3 months then defrost in the fridge overnight.

Nutrition

The post Easy No Bake Protein Balls {5 Flavors} appeared first on The Girl on Bloor.

High Protein Recipes - The Girl on Bloor

Panda Express Black Pepper Chicken

Why you'll love this recipe

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

Ingredients and substitutions

Stir fry sauce

Rice

How to make black pepper chicken

Step 1: Season the chicken.

Step 2: Brown the chicken.

Step 3: Sauté the vegetables.

Step 4: Add the sauce.

Step 5: Stir to combine.

Step 6: Serve over rice.

Recipe tips and variations

Frequently asked questions

How do I get that “wok hei” flavour?

How many calories are in this recipe?

How can I make this gluten free?

What to serve with black pepper chicken

How to store and reheat

More Panda Express copycat recipes

Meal prep tools

Panda Express Black Pepper Chicken

Ingredients

Stir fry sauce

Rice

Instructions

Video

Notes

Nutrition

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

More easy chicken recipes

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

Shredded Cilantro Lime Chicken Tacos

Why You'll Love This Recipe

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

Ingredients and substitutions

Toppings

How to make shredded chicken tacos

Step 1: Cook the chicken.

Step 2: Prep your toppings.

Step 3: Shred the chicken.

Step 4: Assemble your tacos.

Recipe tips

Frequently asked questions

Can I use frozen chicken?

What type of chicken is best for tacos?

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

What to serve with these chicken tacos

Storing and reheating