Tender and dripping with au jus, Sirloin Tip Roast has intense flavor from a homemade dry rub! It’s then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.

We also love crock pot sirloin tip roast!

Cooking a delicious roast for dinner isn’t as difficult as you might think. This juicy sirloin tip roast recipe will guide you to a beautiful tender piece of roasted beef, so flavorful you wouldn’t know you weren’t feasting on a prime rib.

Also be sure to try this eye of round roast recipe and slow cooker rump roast.

Why You’ll Love This Recipe

• Budget friendly: Beef sirloin tip is one of inexpensive cuts of beef. 
• Juicy, tender results: It is not the most tender cut of meat but with my method your roast turns out so succulent! 
• No need to brown first: Save time and washing a pan with my cooking method. First we cook meat at high oven temperature that creates “a crust” and seals in the juices.
• Sunday dinner or special occasion: This impressive main dish looks beautiful on the cutting board and will earn rave reviews from family and guests!
• Delicious leftovers: The next day, serve leftovers as beef sandwiches with au jus for dipping.

Ingredients You Will Need

• Roast: Beef sirloin tip roast aka round tip roast, ball tip roast, crescent roast, knuckle roast, beef tip roast and beef round sirloin tip roast. About 3 pounds and boneless.
• Onion: White onion, sliced for aromatic flavor.
• Spice rub: Ground coffee (regular or decaf), smoked paprika, brown sugar, chili powder, lemon zest, salt and pepper.

How to Cook Sirloin Tip Roast

Here is an overview how to cook sirloin tip roast. Full recipe card is located below.

Before you begin, you want to take your roast out of the fridge and let it sit for about an hour. This will bring it to room temperature, which will result in even roasting!

• Prep: Preheat the oven and spread sliced onions evenly across the bottom of the Dutch oven or roasting pan.
• Mix dry rub: In a small bowl, mix coffee, smoked paprika, brown sugar, chili powder, salt, pepper, and lemon zest.
• Coat the roast: Place whole roast on a plate and sprinkle dry rub over entire roast, starting with the fat side down. Press into it, making sure it sticks to the meat on both sides. Transfer on top of onions and sprinkle with remaining seasoning.
• Bake uncovered: At first you’ll bake roast uncovered at a higher temperature. Because we’re not browning the meat or searing it first, this will help keep in the juices. Then reduce the heat, cover with the lid and roast until 10 degrees before your desired internal temperature is reached.
• Rest and slice: Remove roast from the oven and let it rest covered for 20 minutes. Then transfer roasted sirloin tip to a cutting board and grab a very sharp fillet knife. Cut off the twine and slice against the grain.

How Long to Cook Sirloin Tip Roast?

How long to cook sirloin tip roast depends on how you like your meat done. I have put together a handy time table to consult.

If you haven’t done so already, I highly recommend you invest in a meat thermometer. People have come up with tips and tricks to eyeballing when roast is ready, but nothing beats the real thing.

Tips for Best Results

• Ovens vary a lot: I have two ovens and one bakes hotter than the other. So start checking your roast at the 30-minute mark.
• To avoid overcooking: Roast until 10 degrees below your desired internal temperature as per table above. This is because it will continue cooking just a bit even out of the oven. Removing it just before your level of doneness is a trick to use to avoid overcooking your roast.
• The convection oven cooks faster: Keep this in mind for sure.
• Cook on the middle rack: No matter what oven you’re using, cook on the middle oven rack. That way there is even distribution to the pan.

Variations

This recipe for sirloin tip roast can be adapted to your taste and what you have in the kitchen.

• No Dutch oven? I think the best way to cook this roast is in a Dutch oven. However, you can use roaster with a lid. If you use a roasting pan and cover it with aluminum foil, I suspect it will take longer to cook. I highly recommend checking with an instant read thermometer for internal temperature after 30 minutes.
• Orange instead of lemon: I can see how nice of a variation it can be.
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after you are done cooking a sirloin tip roast. You can use yellow onion or red onion as well.
• Grandma’s pot roast: For a Sunday dinner feel, cook roast with potatoes, carrots, and onions and watch everything roast and caramelize together. Cut vegetables into larger chunks to accommodate the longer cooking time. Baby potatoes could be used vs. thick sliced potato chunks. Pearl onions could be used in place of sliced onion.
• Different dry rub: Try olive oil, garlic, and rosemary, or other herbs. Simple salt and pepper will also work. Or coat beef with pot roast seasoning or all purpose seasoning instead.
• Turn your au jus into gravy: Add beef stock or red wine, cornstarch and other seasonings to taste to thicken up the juice.
• French dip: Save your leftover juices. When you make a roast sandwich the next day, serve it in a soft bun and dip it right in the au jus.

What Should I Serve It with?

Beef sirloin tip roast is an excellent holiday main dish at Thanksgiving, Christmas or New Years Eve!

Serve with its juices and onions from the pan and delicious side dishes for a complete meal:

• Salad: In Ukraine, we serve almost every meal with cucumber and tomato salad. Or pick one of these 45 beautiful healthy salad recipes.
• Potato side dish: With traditional creamy mashed potatoes, cauliflower mashed potatoes or super easy Instant Pot baked potatoes.
• Veggie side dish: It is so easy to quickly saute these garlic green beans, or toss with oil and garlic and roast asparagus in the oven. Or make super easy cooked cabbage drizzled with roast au jus.

How to Store and Freeze

Store: Keep in the fridge in an airtight container for up to 5 days. Reheat leftovers the next day for a repeat dinner or slice up some beef for sandwiches. Use the au jus for dipping!

Sliced leftover beef roast makes an excellent addition to a holiday charcuterie platter!

Freeze: This red meat is great for freezing because it’ll keep for up to 3 months. Just place it in airtight container and freeze.

FAQs

More Roast Recipes to Try

• Crock pot eye of round roast
• Boneless turkey breast roast
• Boneless leg of lamb recipe
• Instant Pot pot roast
• Roasted leg of lamb
• Roasted bone-in turkey breast
• Slow cooked oven brisket

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Sirloin Tip Roast

Tender and dripping with au jus, Beef Sirloin Tip Roast Recipe has intense flavor from a homemade dry rub! It's then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4 servings

Calories 450kcal

Author Olena Osipov

Equipment

• Dutch oven
• Meat thermometer

Ingredients

• 3 pounds sirloin tip roast
• 1 large white onion sliced
• 1 tablespoon ground coffee regular or decaf
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 1/4 teaspoons salt
• 2 teaspoons ground black pepper
• 1 lemon zest only

US Customary – Metric

Instructions

• Remove roast and let it sit at room temperature for 45-60 minutes before cooking.
• Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside.
• In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest. Stir to combine.
• Place roast on a large plate fat side down. Sprinkle with dry rub evenly, pressing it to stick to the meat while turning. Transfer roast fat side up into prepared dish and sprinkle with any remaining dry rub.
• First bake uncovered for 30 minutes.
• Then reduce heat to 325 degrees F, cover with lid and bake for another 30-40 minutes, or until internal read thermometer reads 10 degrees BEFORE your desired doneness T:

  °Rare: 120-125 F internal temperature. Red and bloody.

  °Medium rare: 130-135 F internal temperature. Pink center with brown towards the outside.

  °Medium: 140 F internal temperature. Barely pink center with brown to the outside.

  °Well done: 150-160 F internal temperature. Brown all the way through.

  Example, my 3 lbs roast was cooked to 135 degrees F when I checked on it after 35 minutes of baking covered (total cook time 65 minutes). I would start checking after 30 minutes cooking covered and remember all ovens bake differently!
• Remove roast from the oven and let rest covered for 20 minutes. Transfer to a cutting board, remove twine and slice against the grain using sharp fillet knife.
• Serve with its juices and onions from the bottom of the pan, mashed potatoes and a simple salad like cucumber and tomato salad.

Video

Notes

• Store: Refrigerate leftovers for up to 5 days in an airtight container. They are good for sandwiches!
• Freeze: In portion for up to 3 months.
• No Dutch oven? Use a roaster with a lid. If you use a roasting pan and cover it with tin foil, I suspect it will take longer to cook. Highly recommend to check with a thermometer for internal temperature after 30 minutes.
• Ovens vary a lot: I have 2 ovens and one bakes hotter than the other. 
• Convection oven cooks faster: Keep this in mind for sure!
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after roasting. You can use yellow or red onion as well.
• Turn your au jus into gravy: Add beef broth (or red wine), cornstarch, and other seasonings to taste to thicken up the juice.
• Grandma’s pot roast: Cook with potatoes, carrots, and pearl onions and watch everything roast and caramelize together.

See recipe post for more tips and FAQs.

Nutrition

Calories: 450kcal | Carbohydrates: 8g | Protein: 74g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 936mg | Fiber: 2g | Sugar: 5g

The post Sirloin Tip Roast appeared first on iFoodReal.com.

Make your own Spicy Mustard in 5 minutes using 4 simple ingredients. A little sweet and a little spicy, it’s so good on everything!

You’ll also love this sweet and tangy healthy honey mustard dressing.

Years ago, I created this spicy mustard recipe inspired by this store-bought sweet with heat mustard, but I like my version a bit better because it uses fresh bell pepper and has more flavor.

It’s sweet with a bit of a heat kick and we love spreading it on burgers and sandwiches or using it as a dip.

It’s probably the most made from my healthy sauces and seasonings collection, and really easy to make!

Why You’ll Love This Recipe

• Versatile: It’s perfect for everyday use or holidays and Thanksgiving!
• Quick and easy: Whip it up in 5 minutes with simple, everyday ingredients. It’s quicker than driving to the grocery store.
• Delicious: Once you try it, you’ll never go back to prepared yellow mustard.
• Flexible: Make it more spicy or more sweet, double or triple the recipe, or share a jar of homemade spicy mustard with friends and family, they’ll love it!

Ingredients for Sweet and Spicy Mustard Recipe

Make this spicy mustard recipe with a handful of staple ingredients, the best part is you probably have everything already.

• Red bell pepper: A coarsely chopped red pepper enhances the sweet taste.
• Yellow mustard: We’ll get a bit of kick from the red pepper flakes so I prefer this over Dijon mustard.
• Honey: This balances out the spicy with some sweet.
• Red pepper flakes: You can adjust the amount to your preference.

How to Make Spicy Mustard

You’ll need 5 minutes and a blender to make your own spicy mustard. It’s so easy, you’ll be making it from memory in no time.

There is a full recipe card below.

• Chop red pepper: Add red pepper to a high speed blender or food processor and process until finely chopped. I paused once to scrape the walls.
• Drain: This is optional, I like to drain the juices for a thicker sauce.
• Blend remaining ingredients: Add mustard, honey and pepper flakes and process on Low until combined.

Tips for Best Results

Follow these helpful tips and this will be the best homemade mustard you’ve ever tasted!

• Do not process all ingredients at once: The prepared mustard will be over processed, with less appealing look and taste.
• Process to desired consistency: You can make it smooth or with chunks depending on how long you blend.
• Adjust the consistency: Feel free to drain the juice from bell pepper or not. If you leave the juices in you’ll have a thin consistency, draining will yield a thicker spicy mustard sauce.
• Make it more spicy: Kick up the heat with more red pepper flakes, add in other spices like chili powder, paprika or cayenne pepper. Or use Dijon mustard.
• Vary the bell pepper: If you don’t have red pepper, try it with orange or yellow pepper.
• Make it vegan: Use maple syrup instead of honey for a vegan sweet and spicy mustard.

What Does It Taste Like?

This prepared spicy mustard is just a fancy mustard. With more ingredients than just yellow mustard seed, vinegar and salt. It tastes sweet with a mild spicy kick, it’s the perfect combination.

What to Serve Spicy Mustard With?

I originally created this recipe to go with this chicken burger recipe but spicy prepared yellow mustard goes well with basically any of these chicken recipes.

But its use is so much even beyond that! Use it to spice up your eggs, as a dip for veggies, with baked chicken breast, in a sandwich. You name it!

It also goes very well with roasts like:

• Eye of round roast
• Crockpot sirloin tip roast
• Boneless turkey breast roast
• Roasted leg of lamb
• Sirloin tip roast
• Instant Pot pot roast

How to Store

Store: Pour the hot mustard mixture into an airtight container and refrigerate for 7-10 days.

Freeze: You can freeze small portions for up to 3 months. Make sure to transfer it to a freezer-safe container and leave some room for expansion.

Thaw in the fridge overnight and stir before serving, keeping in mind the texture and flavor may be altered.

FAQs

More Condiment Recipes to Try

• Healthy BBQ sauce
• Greek yogurt tartar sauce
• Hawaiian BBQ sauce recipe
• Easy peanut sauce
• Thai sweet chili sauce
• Chimichurri sauce

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Homemade Sweet Spicy Mustard Recipe

Make your own Spicy Mustard in 5 minutes using 4 simple ingredients. A little sweet and a little spicy, it's so good on everything!

Course Condiment

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 0 minutes minutes

Total Time 5 minutes minutes

Servings 8 servings

Calories 39kcal

Author Olena Osipov

Equipment

• Blender

Ingredients

• 1 small red bell pepper cored & coarsely chopped
• 1/2 cup prepared yellow mustard
• 3 tablespoons honey
• 1/4 teaspoon red pepper flakes

US Customary – Metric

Instructions

• In a high speed blender or food processor, add bell pepper and process until finely chopped, pausing and scraping the walls once. For a thicker consistency sauce, drain the juices.
• Add mustard, honey and pepper flakes. Then process on Low just enough to combine. Add more red pepper flakes for more heat kick, if you wish.

Notes

Store: Refrigerate in an airtight container for up to 7-10 days.

Freeze: In small portions, in airtight container, for up to 3 months. Thaw and give it a stir as water might accumulate on top.

Nutrition

Calories: 39kcal | Carbohydrates: 8g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 179mg | Fiber: 1g | Sugar: 7g

The post Sweet and Spicy Mustard Recipe appeared first on iFoodReal.com.

Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

You will also love this spaghetti squash quiche with balsamic vegetables!

Spaghetti squash is a vegetable with a noodle-like flesh and a slightly sweet taste.

It can easily replace pasta in a casserole like spaghetti squash casserole, make a low carb noodle boat like these stuffed spaghetti squash boats, and now form a crust in this meaty and delicious gluten-free spaghetti squash quiche. Why not?!

Why You’ll Love This Recipe

• Relatively easy recipe: You don’t have to squeeze the liquid out or worry about any extra steps. Once pressed in a pie plate, spaghetti squash noodles easily replace traditional flour crust without extra carbs.
• Delicious: Cheesy, meaty, and so full of flavor, it melts in your mouth. Warm or cold, I love it both ways. I’m a huge fan of mushrooms and combined with leafy greens like kale, you can’t go wrong. This combination will blow your mind!
• Lighter: Besides swapping traditional crust for a spaghetti squash one, I replaced some cheese with cottage cheese and swapped a few eggs with egg whites. More protein and less fat.
• Classic taste: You won’t miss any cheese in this healthy spaghetti squash pie.

Ingredients for Spaghetti Squash Quiche

You’ll need a handful of nutritious ingredients and a few simple spices to make this spaghetti squash quiche recipe.

• Spaghetti squash: The main ingredient for the low-carb, gluten-free crust. Pick a medium sized squash around 2.5 pounds.
• Brown mushrooms: I like brown mushrooms for their deep, earthy flavor. Choose from portobello, cremini, or shiitake mushrooms.
• Kale: Adds a healthy dose of greens to your meal. I used dinosaur kale (also known as lacinato kale).
• Eggs and egg whites: The filling is made with 2 large eggs and 1 cup of egg whites.
• Aromatics: Caramelized onion and fresh garlic add flavor and aroma to the dish.
• Cheese: Shred 1 cup of your favorite cheese. I used a 3 cheese Italian blend but mozzarella, cheddar, gouda or Swiss cheese also compliment mushrooms and kale nicely.
• Cottage cheese: A bit of low fat cottage cheese adds a creamy texture and ups the protein.
• Seasonings and herbs: Onion powder or garlic powder, salt, pepper, and dried thyme.
• Cooking spray: I like Misto.

How to Make Spaghetti Squash Quiche with Kale and Mushrooms

Homemade mushroom kale quiche is a three-part recipe – the crust, the filling, and the assembly. It looks complicated but it’s an easy weekend meal, trust me!

Scroll down for the full recipe card.

Start off by cutting and baking some squash. If you need a refresher, I have posted a full series about how to cut open spaghetti squash.

For this recipe, you need a bit undercooked squash. I recommend to bake spaghetti squash halves or make air fryer spaghetti squash in air fryer. The longer the squash cooks and if the process involves steam, the more liquid it releases. And we don’t want to end up with a hot mess as the quiche bakes with a filling inside.

Then form a crust with your hands. Just press spaghetti squash noodles to the sides and bottom of a pie dish. I used a deep pie dish but regular one will work just fine. I added a few spices to the crust as well. Nothing complicated – salt, ground black pepper and thyme.

Then sauté your mushrooms until they are nice golden brown color, just enough to release the excess liquid. Transfer to a bowl.

Then sauté the kale. I added spices to kale on purpose, do not skip this important step to an aromatic spaghetti squash quiche. Trust me, I tested this recipe 3 times.

Whisk eggs, cottage cheese, cheese and spices together. Then mix kale and mushrooms with the liquids, just until combined.

Pour into the crust and press with spatula to dunk all vegetables in the liquid. This way the veggies won’t dry out as the quiche rises. You could even open the oven after 20 minutes of baking and press again.

I baked my spaghetti squash pie for 50 minutes. Check with a knife and if it comes out clean, your quiche is ready.

Like with any casserole or pie, let it cool to ensure proper slicing, about 30 minutes. You might have to lift the edges of the crust with a knife a bit. Alternatively, you could spray the pie dish edges with cooking spray before adding the ingredients to it.

Tips for Best Results

These top tips help make this vegetable quiche so delicious, everyone will be excited for breakfast.

• Cook spaghetti squash al dente: If overcooked, the squash strands can become too watery. To form a firmer crust, the squash noodles need to be al dente. I don’t recommend to bake whole spaghetti squash or make spaghetti squash in Instant Pot.
• Be sure vegetables are covered: Kale and mushrooms should be fully submerged in the egg mixture, so they don’t dry out.
• Cool quiche before cutting: That little bit of cooling time allows the inside to cook more, the outside to cool, and the flavors to “marry” each other. Your quiche will be perfectly warm, taste better, and be easier to slice.
• About cottage cheese: Do not worry, cottage cheese will melt and incorporate with other ingredients beautifully. It will not curdle and you will not taste it.

Serving Suggestions

Delicious mushroom kale quiche can be served any time of day! It’s an easy make ahead brunch recipe, a savory breakfast to serve your guests, a veggie-loaded lunch, and a light dinner.

If you like fruit in the morning, serve it alongside a zesty fruit salad, healthy apple bread, or a small bowl of quinoa granola with fresh fruit.

For a fuller meal, serve with oven roasted sweet potatoes or a simple side salad like simple butter lettuce salad.

How to Store

Store: Refrigerate covered, or transfer to an airtight container for 3 or 4 days.

Freeze: I do not like to freeze this vegetable quiche leftovers, in my experience the texture is off once thawed.

FAQs

More Quiche Recipes to Try

• Crustless broccoli quiche
• Crustless spinach quiche
• Crustless zucchini quiche
• Instant Pot egg bites
• Crustless zucchini pie

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

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Spaghetti Squash Quiche with Kale and Mushrooms

Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 179kcal

Author Olena Osipov

Equipment

• pie dish

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon thyme
• 1/2 teaspoon onion powder or garlic powder
• 1/4 teaspoon salt

For the Filling:

• 3 cups brown mushrooms sliced
• 1 medium onion finely chopped
• 5 large garlic cloves minced
• 2 cups kale stems removed, chopped & packed (I used dinosaur kale)
• 2 large eggs
• 1 cup egg whites
• 1 cup mozzarella, cheddar, gouda or swiss cheese shredded (I used 3 cheese blend)
• 1 cup cottage cheese
• 2 teaspoon onion powder or garlic powder
• 1 1/2 teaspoon dried thyme divided
• 1/2 teaspoon salt divided
• 3/4 teaspoon ground black pepper divided
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Bake for 30 minutes, remove from the oven and set aside to cool.
• Meanwhile, preheat large skillet on high heat and spray with cooking spray. Add mushrooms and saute for 5 minutes or until golden brown, stirring occasionally. Transfer to a medium bowl.
• Return skillet to medium-high heat and spray with cooking spray. Add onion and garlic and cook for 2 minutes, stirring frequently. Add kale, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper and saute until kale is wilted. Transfer to a bowl with mushrooms and set aside.
• To make the crust, separate spaghetti squash into strands with a fork. Add to a medium bowl along with thyme, onion powder and salt, and mix to combine. Transfer to a deep pie dish and press evenly on the bottom and sides using your hands. Set aside.
• In a large bowl, combine eggs with egg whites and whisk for 30 seconds. Add cheese, cottage cheese, previously cooked mushrooms and kale, 2 teaspoons onion powder, 1 teaspoon thyme, 1/4 teaspoon salt, 1/2 teaspoon pepper and mix to combine.
• Pour into prepared crust and flatten with spatula to make sure all vegetables are covered with liquid. Bake in 400 degrees F oven for 50 mins or until the knife inserted comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 179kcal | Carbohydrates: 15g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 497mg | Fiber: 3g | Sugar: 6g

The post Spaghetti Squash Quiche with Kale and Mushrooms appeared first on iFoodReal.com.

Mediterranean Ground Turkey Stew made simply with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew recipe without potatoes!

A big bowl of ground turkey stew always hits the spot on a chilly day. And while most traditional stews use plenty of potatoes, I left them out to create a lighter version with tender cannellini beans. It’s unique but so good!

It’s one of our favorite ground turkey recipes I’ve been making since 2014. I took some new photos, added a bit more beans, kept the flavors pretty much the same, and we still love it!

Why You’ll Love This Recipe

• Lighter: All the comfort without the extra carbs, ground turkey and no potatoes make this dish light, delicious, and nourishing.
• Scrumptious flavors: Sweet pieces of turkey meat, soft white beans, chewy kale, tangy olives in a savory tomato broth. It’s a unique stew!
• Quick and easy: This one pot meal is ready in just 40 minutes and cleaning is a breeze.
• Perfect for meal prep: Stew with ground turkey continues to taste delicious days after you make it. The older it is, the better it gets. Just like wine!
• Versatile: Make it stovetop or in your slow cooker, pop it in the freezer for a quick dinner, and you can add almost anything to the pot. All that and you’ve got a healthy dinner recipe that’s easy, versatile, and budget friendly.

Ingredients for Ground Turkey Stew

This ground turkey stew recipe is filled with Mediterranean flavors and made with wholesome, simple ingredients.

• Onion and garlic: Finely chopped onion and freshly minced garlic add aromatics and flavor.
• Oil: Extra virgin olive oil for sautéing.
• Ground turkey: Extra lean ground turkey is a lighter, tasty replacement for ground beef.
• Diced tomatoes: They add chunks of tomato and flavor. I am using a can of low sodium tomatoes, if yours is not low sodium then use less salt.
• Cannellini beans: This creamy white bean adds protein, flavor, and texture. You’ll need 2 cans of low sodium cannellini beans, rinsed and drained. Also cooking dried beans at home is very easy and saves money.
• Chicken broth: Choose low sodium chicken broth to prevent a salty stew.
• Kale: I prefer to use green kale because it adds more volume, but dinosaur (lacinato) kale works.
• Olives: Any pitted olives. I use stuffed with garlic green olives because that’s what I had on hand.
• Italian seasoning: You can make your own or use a store-bought package.
• Other seasoning: Salt, pepper, and bay leaves.
• Lemon juice: A splash of lemon juice adds bright flavor.
• Fresh herbs: I used equal parts of fresh basil and fresh parsley.

How to Make Stew with Ground Turkey

Here’s an overview of how to make the easiest stovetop ground turkey stew, it practically cooks itself.

There is a full recipe card below.

• Sauté onion and garlic: Start by preheating a large Dutch oven on medium heat. Add oil, onion, and garlic then sauté until onions are translucent, about 5 minutes.
• Cook ground turkey: In the same pot, cook ground turkey for 4-5 minutes. Use a spatula or wooden spoon to stir and break the meat into small pieces.
• Season turkey: Add Italian seasoning and cook for 30 seconds.
• Make the broth: Pour in the diced tomatoes, beans, and chicken broth. Sprinkle with salt and pepper, add bay leaves, then stir and bring to a boil.

• Simmer: Once the stew comes to a boil, reduce heat to low, cover, and let it simmer for 20 minutes.
• Add remaining ingredients: Turn off heat and add kale, olives and lemon juice. Give it a stir, cover, and allow it to rest until the kale is wilted.
• Garnish: Add basil and parsley, stir again and let it stand for 5-10 minutes to let flavors “marry” each other.
• Serve: Remove bay leaves and snuggle up with a hot bowl of stew.

Tips for Best Results

Follow these easy tips and everyone will rave how great this unique stew is.

• Be sure to remove kale stems: The stems are tough and chewy, it’s best to de-stem the leaves or buy pre-chopped kale.
• Rinse and drain the beans: Too much liquid will thin your stew, and both flavor and texture improves when canned beans are rinsed and drained.
• Break ground turkey into small pieces: Smaller chunks of ground turkey will incorporate evenly throughout the dish.
• If you don’t have a Dutch oven: Use a heavy bottom pot with a tight fitting lid.

Variations

Here are some optional variations and add-ins you could try:

• Use different ground meat: Tweak the recipe by using ground chicken or ground pork. You could also try ground beef.
• Try other beans: Substitute cannellini beans with white navy beans, Great Northern beans, or butter beans. If you’re out of white beans, red kidney beans would also work.
• Swap the broth: Use vegetable broth instead of chicken broth, or beef broth if trying ground beef.
• Change up the tomatoes: Fire roasted tomatoes would give the stew a smoky taste.
• Use leftover holiday turkey: Toss in some shredded turkey at the same time as adding the kale and olives.
• Add tomato paste: This will add another layer of flavor. Add 3 tablespoons of tomato paste, and mix with cooked ground turkey.
• Play around with consistency: Add some other veggies for a thicker stew. For a looser stew, add more broth and fewer beans.

Can I Make This Stew Vegetarian?

Yes, just omit ground turkey. There are already two cans of beans, but you can always add tofu crumbles or any vegetarian meat substitute and sauté it with onions.

Be sure to use vegetable broth as well.

How Do I Serve Mediterranean Turkey Stew?

I enjoyed it with chopped fresh tomatoes on top and a slice of toasted sourdough bread spread with butter. Any crusty bread like a baguette would be great to soak up the juices. I even say it’s a must!

You can also sprinkle crumbled feta cheese or goat cheese, and freshly grated Parmesan cheese on top of stew in each individual bowl.

Could also serve with a simple spring mix salad or butter lettuce salad for a soup and salad combo.

How to Store and Reheat

Store: Leftovers can be stored in an airtight container and refrigerated for 5 days.

Freeze: You can freeze it for up to 3 months in an airtight container. Kale might be a bit more limpy once thawed but it’s not that bad.

Reheat: The best way to reheat your turkey stew is on the stove on low heat while covered.

FAQs

More Stew Recipes to Try

• Lamb stew recipe
• Easy chicken stew recipe
• Chicken chickpea stew

More Ground Turkey Recipes to Try

• Ground turkey taco soup
• Ground turkey and zucchini skillet
• Ground turkey and potato skillet
• Ground turkey quinoa casserole
• Ground turkey and broccoli pasta

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Ground Turkey Stew

Mediterranean Ground Turkey Stew with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew!

Course Soup and Stew

Cuisine Mediterranean

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 30 minutes minutes

Total Time 42 minutes minutes

Servings 6 servings

Calories 182kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 5 large garlic cloves minced
• 1 tablespoon olive oil extra virgin
• 1 pound ground turkey extra lean
• 1 teaspoon Italian seasoning
• 14 ounces can diced tomatoes low sodium
• 2 14 ounces cans cannellini beans low sodium, rinsed & drained
• 1 cup chicken broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 4 cups kale coarsely chopped & packed
• 3/4 cup olives pitted and sliced in halves
• 1/2 lemon juice of
• 1/2 cup basil finely chopped
• 1/2 cup parsley finely chopped

US Customary – Metric

Instructions

• Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally.
• Add ground turkey and cook for 4-5 minutes, breaking into pieces and constantly stirring with a spatula. Add Italian seasoning and cook for 30 more seconds.
• Add diced tomatoes, beans, chicken broth, salt, pepper and bay leaves, then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Turn off the heat and add kale, olives and lemon juice, then stir. Cover and let stew stand for a few minutes or until kale is wilted.
• Add basil and parsley, stir again and it's best to let the flavors "marry" each other for 5-10 minutes. Discard the bay leaves and serve stew hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Reheat on a stovetop covered on low.

Nutrition

Serving: 1.5cups | Calories: 182kcal | Carbohydrates: 10g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 547mg | Fiber: 4g | Sugar: 3g

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Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It’s easy, filling, and drenched in flavor.

We also love this chicken and broccoli stir fry and cauliflower stir fry!

This might not be a traditional stir fry recipe but it’s delish! It’s my version of broccoli mushroom stir fry with tons and tons of green veggies and nuts. I was going to say it is vegetarian but I just realized it’s vegan. Even better!

This gluten-free, healthy dinner recipe is perfect for any occasion and rivals any takeout.

Why You’ll Love This Recipe

• Naturally flexible: Stir fries are great for using up those lingering vegetables in the fridge. Also gives you the chance to use up any type of rice or noodles you have in your pantry.
• Easy: No need to make separate stir fry sauce. Everything is sautéed to perfection in coconut oil, then seasoned with soy sauce for a delicious stir fry taste.
• Healthy: No store-bought sauce plus broccoli is high in fiber and vitamin C, and mushrooms are low in calories and a great source of vitamins, minerals, and antioxidants.
• Delicious: This stir fry was delish! Crunchy, with satisfying umami flavor and filling!

Ingredients for Broccoli Mushroom Stir Fry

You might not need an extra trip to the grocery store, the ingredient list for this broccoli mushroom stir fry recipe is very simple.

• Portobello mushrooms: They are meaty and add a lot of flavor. You’ll need to chop 2 large mushrooms.
• Broccoli: Chop up 2 fresh heads of broccoli with stalks.
• Walnuts: Coarsely chopped, or you can buy pieces for a less expensive option.
• Frozen peas: You can add frozen peas straight from the freezer or use fresh peas.
• Onion: Finely chopped onions add delicious flavor. I recommend yellow onion, it’s the perfect balance between sweet and sharp.
• Soy sauce: Choose from regular soy sauce, liquid aminos or tamari.
• Coconut oil: I highly recommend not to substitute, it adds flavor.
• Toasted sesame oil: This oil adds stir fry flavor. It is an optional ingredient, so be sure to use only toasted sesame oil. Regular sesame oil does not have that special flavor.
• Green onion: A garnish of finely chopped green onion adds a nice chive flavor to the dish.
• Brown rice: I used long grain brown rice. Brown basmati rice or jasmine brown rice will work too.
• Salt: Just a pinch to flavor the rice.

How to Make Broccoli and Mushroom Stir Fry

Broccoli and mushroom stir fry is an easy weeknight dinner you’ll be dishing up in less than an hour.

Here’s a quick overview, there is a recipe card with full measurements and instructions below.

• Prep the rice: Get your rice cooking while prepping other ingredients. I made brown rice in Instant Pot, you can also cook it on the stove. In any case, you want rice to be al dente.
• Toast walnuts: Add walnuts to a hot non-stick wok and cook on medium heat until golden brown. I toasted mine for 2-3 minutes, then in the last 30 seconds, stirred in 1/2 tablespoon soy sauce. Transfer to a medium bowl.
• Sauté onion: Add 1/2 tablespoon coconut oil to the same wok and sauté onions until translucent, stirring occasionally. Then add them to the bowl with the walnuts.
• Stir fry mushrooms: In the same wok on high heat, add coconut oil and mushrooms, and cook until golden brown. Stir in soy sauce and transfer to the same bowl with walnuts and onion.

• Cook broccoli: Add remaining coconut oil and cook broccoli until soft but not overcooked. Stir in 1 tablespoon soy sauce.
• Combine: Add walnuts, onion, and mushrooms back into the pan. Fluff rice and pour into the wok. Toss in the peas along with the remaining soy sauce and sesame oil. Stir and sauté on high heat until heated through.
• Garnish and serve: Stir in green onions, remove from heat and enjoy!

What Is the Best Way to Prep Broccoli?

I like to use both broccoli crowns and broccoli stalks because they’re highly nutritious, add crunchy texture, and eliminates waste.

First remove the stalks, peel their thick skin with a vegetable peeler and slice into bite-size pieces.

Then cut broccoli florets into uniform size pieces.

More Tips for Best Results

These simple tips are what make this broccoli and mushroom recipe incredibly flavorful.

• Season each vegetable with soy sauce: Important to add a splash of soy sauce at the end of toasting nuts and each vegetable. It adds a lot of flavor without using store-bought stir fry sauce or other sauce ingredients such as cornstarch and rice vinegar, making this recipe healthy and simple.
• Use al dente brown rice: For the best taste and look, make sure rice is al dente when adding to the wok to prevent mushy rice.
• Don’t skip coconut oil: Coconut oil has a high smoke point and adds a slightly sweet, nutty flavor. If you use a different oil, the taste will not be the same.
• Use brown mushrooms: Baby Bella mushrooms or brown mushrooms such as cremini mushrooms or shiitake mushrooms are OK, but not white mushrooms. Brown mushrooms have a deep, earthy flavor where white mushrooms are much milder in taste.
• Have all ingredients ready to go: Use that 10 minutes prep time and have everything ready. Then you can quickly stir fry on medium-high heat stirring constantly for the perfect stir fry.
• Type of wok: I have this ceramic non-stick wok which allows me to use less oil. You can use a regular wok but you might have to add more oil.

What to Serve Broccoli Mushroom Stir Fry with?

This delicious stir fry is a meal on its own but if you would like to add protein, these easy recipes can be cooked at the same time as stir fry:

• Air fryer shrimp
• Baked boneless chicken thighs
• Air fryer chicken breast

How to Store and Reheat

Store: Stir fry is best served fresh but will last in the refrigerator for up to 3 days, if stored in an airtight container.

Freeze: I do not recommend freezing this dish because walnuts and veggies become soggy once thawed.

FAQs

More Broccoli and Mushroom Recipes to Try

• Sauteed broccoli
• Ground turkey and broccoli pasta
• Ground turkey, broccoli and potato skillet
• Healthy chicken broccoli casserole
• Mushroom and bean soup

More Stir Fry Recipes to Try

• Healthy chicken stir fry
• Buckwheat stir fry
• Chicken asparagus stir fry
• Beef stir fry recipe
• Cabbage stir fry
• Shrimp and vegetable stir fry
• Chicken and mushrooms

Print

Broccoli Mushroom Stir Fry

Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It's easy, filling, and drenched in flavor.

Course Dinner

Cuisine Asian

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 377kcal

Author Olena Osipov

Ingredients

For Brown Rice:

• 1 cup long grain brown rice uncooked
• 1 1/2 cups water
• Pinch of salt

For Stir Fry:

• 1 small onion finely chopped
• 2 large portobello mushrooms coarsely chopped
• 2 large broccoli stalks including stems, coarsely chopped
• 1 cup walnuts coarsely chopped
• 3 tablespoons soy sauce or liquid aminos divided
• 2-3 tablespoons coconut oil divided
• 1 1/2 cups peas frozen or fresh
• 2 teaspoons sesame oil optional
• 4 green onion sprigs finely chopped

US Customary – Metric

Instructions

• Add rice, water and salt to a medium pot and bring to a boil. Cover, reduce heat to low and cook for 30 minutes. Rice should be al dente. Or cook brown rice in Instant Pot or any other proven al dente method.
• Meanwhile, preheat non-stick wok on medium heat, add walnuts and cook for 2-3 minutes or until golden brown, stirring occasionally. In the last 30 seconds, stir in 1/2 tablespoon soy sauce, transfer to a medium bowl and set aside.
• Return wok to medium heat, add 1/2 tablespoon coconut oil, onions and cook until translucent, stirring occasionally. Transfer to a bowl with walnuts.
• Increase heat to high, add 1/2-1 tablespoon coconut oil, mushrooms and cook until golden brown, stirring frequently. In the last 30 seconds, stir in 1/2 tablespoon soy sauce and transfer to the same bowl with walnuts.
• Add remaining 1/2-1 tablespoon coconut oil, broccoli and cook for a few minutes until softer but not overcooked. In the last 30 seconds, stir in 1 tablespoon soy sauce.
• Transfer all ingredients from a bowl to the wok with broccoli. Fluff rice with a fork and add to the wok. Add peas, remaining 1 tablespoon soy sauce and sesame oil (if using). Stir and saute stir fry on high heat for about 1-2 minutes or until heated through.
• Add green onions, stir gently, remove from heat and serve hot.

Notes

• Store: Refrigerate covered in an airtight container for up to 3 days.
• I don’t recommend to freeze this stir fry because vegetables and nuts will become soggy.

Nutrition

Serving: 1.67cups | Calories: 377kcal | Carbohydrates: 50g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Sodium: 344mg | Fiber: 10g | Sugar: 8g

The post Broccoli Mushroom Stir Fry appeared first on iFoodReal.com.

Tex Mex Chicken and Lentil Casserole with veggies, southwest spices, green lentils, and seasoned chicken. This cheesy baked dish is full of flavor and family approved.

If you love lentils, you might also like this chicken lentil soup and green lentil curry.

I have updated this reader favorite chicken lentil casserole recipe to make it better! The flavors are all the same but I have shortened the list of ingredients to make things easy for you. Also lentils come out more firm and casserole is less watery! Hooray!

Chicken and lentils is one of my favorite healthier comfort meals to make at the end of a busy week, it’s been in high rotation for years and makes delicious leftovers. Pair it with a creamy salad and it’s bound to find a spot on your winter rotation.

Why You’ll Love This Recipe

• Balanced meal: My rule of thumb for a healthy casserole is complex carbs in moderation, more lean protein and veggies, and keep cheese to reasonable amounts.
• Healthier casserole: Lentils are a great source of plant-based protein, fiber and complex carbs. Combined with chicken and vegetables, and you have one powerhouse meal.
• Simple ingredients: All ingredients fall into the kitchen staple category, and budget friendly.
• Cleans out pantry and fridge: Cooking casseroles at home is a fun and creative way to use up what you have on hand. Change up flavor, texture, and color by switching vegetables and spices.
• Versatile: This chicken and lentil recipe is the definition of versatility. It’s an easy oven to table recipe, make ahead for meal prep and enjoy throughout the week for lunch or dinner, it’s a crowd pleaser, and freezer friendly. You can even omit the chicken for a meatless dish.

Ingredients for Tex Mex Chicken and Lentil Casserole

The list of ingredients might seem long but really they are mostly spices that repeat themselves. I just broke down the chicken and lentils casserole recipe nicely for you.

• Green lentils: Uncooked lentils will need to be rinsed and drained. Brown lentils are the best substitute if you do not have green lentils.
• Chicken broth: I wanted to add lots of flavor, so I used low sodium chicken broth instead of water. Vegetable broth would work great too.
• Chicken: I like using boneless skinless chicken breasts, but chicken thighs work just as well. You’ll want to chop them into bite size pieces.
• Aromatics: Fresh garlic cloves and onion.
• Bell peppers: You’ll need 2 large peppers chopped. I had yellow pepper and red bell pepper on hand, use what you have.
• Diced tomatoes: Canned diced tomatoes helps create the sauce while adding acidity and texture. I always recommend low sodium to help control sodium levels.
• Corn: Frozen corn or corn drained from a can.
• Green chilies: A small 4 ounces can of diced green chilies for a touch of heat.
• Cheese: Shredded Tex Mex or Colby Jack cheese.
• Spices: A combination of cumin, taco seasoning, salt, and pepper gives this dish its Tex Mex flavor.
• Oil: You’ll need a bit of oil for sautéing the vegetables and chicken, olive oil or avocado oil are my go-to.
• Cilantro: Optional garnish, but fresh cilantro adds the perfect pop of color and flavor.

How to Make Chicken and Lentil Casserole

Here’s a quick overview how to make this chicken lentil casserole. Cook lentils, sauté chicken and veggies, combine and bake. It’s very simple!

There is a recipe card below with full instructions.

• Cook lentils: To a medium pot, add lentils, chicken broth and salt. Bring to a boil then reduce heat and simmer covered for 20 minutes. Set aside.
• Cook chicken: While your lentils simmer, heat a large skillet on high heat and add oil to coat. Next, add cubed chicken, cumin, taco seasoning, salt, pepper, and cook for 6-7 minutes. Halfway through, drain liquid into a large bowl. Then transfer browned chicken into the same large bowl and set aside.
• Prep your oven: Preheat oven to 375 F.

• Sauté vegetables: Heat the same skillet on medium high heat and add oil. Sauté onion, garlic, and bell peppers with taco seasoning, cumin, and salt for 5-7 minutes or until golden brown. Stir occasionally to prevent burning.
• Combine: Transfer sautéed veggies to the bowl with chicken, then add cooked lentils, diced tomatoes, corn, 1/2 cup cheese, diced green chilies, taco seasoning and 1/2 cup cilantro. Mix gently with a spatula.
• Bake: Pour the mixture into a 9 x 13 baking dish and gently press until leveled. Place in the oven uncovered for 30 minutes. Remove from oven, sprinkle with cheese, and bake for another 10 minutes until cheese has melted.
• Rest and serve: Cover casserole with foil and let it stand for 30 minutes. Garnish with cilantro and serve.

Tips for Best Results

Here are some tips I’ve learned from my many, many times of making chicken and lentils.

• Pre-cooking lentils: Rinse them first and do not soak. We want to cook them but not completely, so they still soak up the liquid and flavors during baking as a casserole. After pre cooking, lentils should still be firm and if there is any liquid at the bottom of the pot, drain it.
• Save liquid from chicken: During sautéing most store-bought chicken releases water, some more and some less. Drain it into the bowl in which you will be mixing all casserole ingredients and keep cooking chicken until it is a little bit golden brown. Your chicken will be full of flavor!
• If using other lentils: The baking time and texture can vary, so keep an eye on the casserole.
• Bake uncovered: Leaving your casserole uncovered allows the steam to escape and therefore less liquid, you don’t want your casserole soupy. Baking uncovered also promotes browning and crisping.
• Let casserole stand before slicing: Really you could eat it right away but it’s not ideal. You want your casserole to sit, the ingredients to marry each other and soak up the juices. Then it’s the best!

What Are the Best Lentils to Use?

You can use green lentils or brown lentils, they are similar with a few differences. Green lentils have a slightly more peppery flavor and retain their shape when cooking, making them perfect for this recipe. However brown lentils work too, they contain slightly higher levels of fiber, have an earthy taste, and need less time to cook.

You can also use French lentils or Puy lentils. French lentils are a variety of green lentils that are smaller in size with a darker hue, and have a nutty and peppery, slightly earthy flavor. They hold their shape better than any other type of lentil and don’t turn to mush.

Then you have Puy lentils which are French lentils grown in the Puy region of central France. Because they are grown in a distinct place the taste is more peppery.

You can also use red lentils but casserole will come out more mushy as red lentils fall apart more. I also recommend to pre-cook red lentils only for 10 minutes.

Variations

Here are some creative ways to make this casserole your own.

• Other vegetables: Sauté mushrooms and zucchini with the bell peppers. You could also add right into the casserole as a mix-in up to 1 cup of chopped cauliflower, broccoli, eggplant, sweet potato, peas, green beans or celery.
• Add leafy greens: Spinach, kale, collard greens, or Swiss chard.
• Make vegetarian: Omit chicken and use vegetable broth for a deliciously filling vegetarian recipe.
• Use other spices: Instead of taco seasoning use chili powder to taste or cayenne pepper for more heat.
• Omit diced green chilies: Use chopped seeded jalapeno or poblano peppers instead, or omit and use more dried spices with heat.
• If not a fan of cilantro: I love cilantro but I know it’s not for everyone, you can omit or use fresh parsley instead.
• Lime: Squeeze lime juice on top of finished casserole for an extra burst of flavor.

What Goes Well with Chicken and Lentils?

Casseroles are thought to be an all-in-one-meal, but there are tons of perfect side dishes to serve alongside it.

• Some creamy salads like this cucumber salad or a simple avocado salad. Or other simple salads such as healthy coleslaw, and fresh avocado corn salad.
• Tortilla chips or tortillas. Even crusty bread, almond flour cornbread, or naan would be delicious.

• Serve next to or over a bed of Instant Pot long grain white rice or Instant Pot basmati rice.
• Potatoes, whether they be healthy mashed potatoes, Instant pot baked potato, or roasted potatoes.
• French fries or tater tots would make the kids extra happy.

Can I Make It Ahead?

Yes, you can make it ahead of time and store in the fridge or freezer.

1-2 days ahead: You can keep casserole mixture in a bowl or in a baking dish covered with plastic wrap in the fridge for up to 24 hours. Bring to room temperature for 30 minutes on a counter, then bake as per recipe.

As a freezer meal: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.

How to Store

Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

Freeze: You can freeze leftovers in an airtight container for 3 months.

FAQs

More Lentil Recipes to Try

• Red lentil soup
• Lentil mushroom casserole
• Instant Pot lentil soup
• Slow cooker lentil soup
• Lentil spinach soup
• Instant Pot dal

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Tex Mex Chicken and Lentil Casserole

Tex Mex Chicken and Lentil Casserole with veggies, southwest spices, green lentils, and chicken. It's full of flavor and family approved.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 443kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet

Ingredients

For Lentils:

• 1 1/2 cup green lentils uncooked, rinsed & drained
• 2 cups chicken broth low sodium
• 1/8 teaspoon salt

For Chicken:

• 2 pounds boneless skinless chicken breasts chopped
• 1 teaspoon cumin ground
• 1 teaspoon taco seasoning low sodium
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon oil for frying

For Vegetables:

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 2 large bell peppers chopped
• 1 teaspoon taco seasoning low sodium
• 1 teaspoon cumin ground
• 1/8 teaspoon salt
• 1 tablespoon oil for frying

Other Add-Ins:

• 14 ounces can diced tomatoes low sodium
• 2 cups corn frozen or canned (drained)
• 2 cups Tex Mex or Colby Jack cheese shredded & divided
• 4 ounces can diced green chilies
• 1 teaspoon cumin ground
• 1 teaspoon taco seasoning low sodium
• 1 cup cilantro chopped & divided

US Customary – Metric

Instructions

• In a medium pot, combine lentils, chicken broth and salt. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Set aside.
• Meanwhile, preheat large skillet on high heat and add oil. Add chicken, cumin, taco seasoning, salt, pepper and cook for 6-7 minutes, draining liquid into a large bowl halfway through and stirring occasionally. Transfer chicken to same large bowl and set aside.
• Preheat oven to 375 degrees F. Return skillet to medium-high heat and add oil. Add onion, garlic, bell peppers, taco seasoning, cumin, salt and cook for 5-7 minutes or until golden brown, stirring occasionally.
• Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1/2 cup cheese, diced green chilies, taco seasoning and 1/2 cup cilantro. Mix gently with spatula enough to combine.
• Transfer mixture to a 9 x 13 ovenproof baking dish and level/press gently with spatula. Bake uncovered for 30 minutes. Sprinkle with remaining cheese and bake for another 10 minutes.
• Remove casserole from the oven, cover with foil and let stand for 30 minutes before serving.
• Garnish with remaining cilantro, cut into 8 slices and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: In an airtight container up to 3 months.
• Meal prep: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.

Nutrition

Serving: 1slice | Calories: 443kcal | Carbohydrates: 37g | Protein: 43g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 506mg | Fiber: 13g | Sugar: 6g

The post Tex Mex Chicken and Lentil Casserole appeared first on iFoodReal.com.

Instant Pot Stuffed Pepper Soup has everything you love about stuffed peppers but cooked easier in one pot. Made with ground beef or turkey, bell peppers and your choice of rice, it’s a family-friendly meal for sure!

This Instant Pot stuffed pepper soup is stove top stuffed bell pepper soup meets Instant Pot stuffed peppers. I just updated this recipe with a bit shorter list of ingredients. If you have made it before, you won’t notice the change and soup tastes the same delicious!

My boys loved this Instant Pot soup recipe a lot!

Why You’ll Love This Recipe

• One pot meal: Everything cooks in Instant Pot, even the meat, making clean up a breeze.
• Hands off method: The only thing you have to pre-cook is the ground beef. All other ingredients are added raw and then cooked under pressure.
• Budget friendly: I always buy a pack of 4-6 bell peppers because it is one of affordable off-season veggies with so much flavor!
• Comforting and delicious: Stuffed pepper soup made in Instant Pot is perfect on a cold day or busy weeknight.
• Versatile: You can use ingredients you have on hand and like, let’s go over them.

Ingredients for Instant Pot Stuffed Pepper Soup

You will need the following ingredients to make stuffed pepper soup. They are all fridge and pantry staples.

• Ground meat: I used extra lean ground beef but you can also use ground turkey or ground chicken. Even addition of ground sausage is welcome.
• Uncooked rice: I used brown rice but you can also use white rice. The cook time will differ and both options are noted in the recipe card below.
• Bell peppers: You will need four large sweet bell peppers. It can be a combination of yellow, orange or red bell peppers. You can replace them with as many green bell peppers as you like.
• Veggies: Onion, garlic and celery for flavor. Feel free to mix and match any of these vegetables and also add carrots.
• Broth: I use low sodium chicken broth. You can also use beef broth or vegetable broth.
• Diced tomatoes: I like my stuffed bell pepper soup a bit chunky, so I add one can of diced tomatoes. You can also replace them with fire roasted tomatoes or tomato sauce.
• Tomato sauce: It adds more flavor, liquid and acts as a thickener.
• Italian seasoning: I prefer to use my homemade Italian seasoning. Feel free to use a combination of dried herbs like oregano, basil and thyme with a pinch of red pepper flakes for some heat.
• Sugar: Just a pinch of any sugar to offset the acidity of tomatoes. Maple syrup or honey will also work.
• Vinegar: It adds another layer of flavor and makes soup taste a bit sweet and sour. It’s delicious! Use any vinegar you have on hand.
• Oil: You need it only for sauteing the ground turkey or ground chicken because it is more lean. I don’t use oil for sauteing the ground beef or ground sausage.
• Salt and pepper: I recommend to add salt and pepper to taste at the very end after cooking. It is because there are many canned ingredients with different levels of sodium, so you don’t want to end up with overly salty soup.
• Fresh herbs: Parsley or dill.

How to Make Stuffed Pepper Soup in Instant Pot

This Instant Pot stuffed pepper soup recipe can be made as written in 6 quart Instant Pot, 8 quart Instant Pot or 10 quart Instant Pot. For 3 quart Instant Pot, half the ingredients but keep same cook time.

Also you can use any brand of electric pressure cooker. Please find full recipe card below.

• Saute the meat: Press Saute and wait for Hot on a display. Brown ground beef until it is in small pieces. You would have to stir it and break with a spatula often. Add spices in this step as well to allow them become fragrant. Press Cancel.
• Add remaining ingredients: Add onion, garlic, celery, diced tomatoes, tomato sauce, rice, sugar, vinegar and broth. No need to stir but if you did, it’s fine, Burn message shouldn’t happen because we have a lot of liquid in the pressure cooker.
• Pressure cook: Close the lid, set pressure valve to Sealing and pressure cook stuffed pepper soup in Instant Pot on high pressure for 8 minutes with white rice and 13 minutes with brown rice.
• Release pressure and let it stand: Then wait 5-10 minutes before releasing pressure, otherwise your counters will be covered in tomato soup. Just turn valve to Venting. Open the lid, give soup a stir and taste test. Add salt and pepper to taste, stir again and let it stand 5-10 minutes uncovered to allow flavors to “marry each other” and cool off a bit.

Tips and Variations

Instant Pot stuffed pepper soup has a few rules but otherwise is one of the most forgiving and flexible Instant Pot recipes ever!

• Don’t overcook the rice: After pressure cooking, don’t let soup sit and release pressure on its own, known as Natural Release. It is a lot of liquid and this process will take up to 45 minutes, while overcooking the rice and making it mushy.
• Don’t release the pressure right away: Known as Quick Release, do not turn valve to Venting immediately after cooking is finished. The liquids are still bubbling vigorously inside the pot, and pressure release will pull them along with rice, making it mushy. Be patient! There is that 5-10 minute sweet spot for the pressure release.
• Use any ground meat: Feel free to use ground chicken or ground turkey for a leaner stuffed pepper soup. You can also use ground beef, ground sausage removed from casing or ground pork.
• Drain the fat from beef: I like to use extra lean ground beef which doesn’t have to be drained. But if using regular ground red meat, I recommend to drain the fat, so the soup isn’t overly rich.
• To replace onion and garlic: Instead of fresh onion and garlic, you can use about 2 tablespoons of onion powder and 1 tablespoon of garlic powder respectively.

Should I Use White Rice or Brown Rice?

Good news is that to make this stuffed pepper soup, you can use white rice or brown rice. I have made it with long grain white rice and with long grain brown rice, the only difference is the pressure cooking time and the nutrition of brown rice is higher.

You may be able to use jasmine rice or basmati rice but it might fall apart a bit more than long grain rice.

Also please note we use uncooked rice. No need to precook your rice before adding it to the Instant Pot!

What Do I Serve Stuffed Pepper Soup with?

First of all, after the stuffed pepper soup cooled off a bit in Instant Pot and its flavors had a chance to melt, I add a big handful of chopped fresh parsley or dill to the pot and stir. You don’t want to add it to freshly cooked super hot pot of soup because herbs will “cook” and brown.

Traditionally stuffed bell pepper soup is served just like stuffed peppers with a dollop of sour cream or plain yogurt. And more parsley or dill into each individual bowl. A sprinkle of shredded mozzarella cheese would melt nicely in a bowl as well.

We like it with toasted or fresh whole grain bread or baguette. Hot sauce right in the bowl adds a bit of a heat kick too. Enjoy!

How to Store and Reheat

Store and meal prep: Instant Pot stuffed pepper soup is perfect for meal prepping for a week. It lasts in the fridge for up to 5 days as there are no veggies or pasta to get soggy.

Reheat: Always reheat only amount of soup you will eat at that time. Means don’t heat up entire pot, cool it and refrigerate again. It spoils the food.

Instead, pour desired amount of stuffed pepper soup into a small pot, heat on low heat while covered for about 5 minutes, stir and see if soup is warm enough.

You can always go the microwave route, and reheat a bowl of soup for 2-3 minutes.

If frozen, allow soup to thaw first in the fridge overnight or on the countertop for about 6 hours.

Can I Freeze It?

There is a big debate online how to freeze stuffed pepper soup but I personally think it’s actually very simple. I don’t think you have to cook rice separately or worry about it becoming mushy. Also bell peppers are already cooked and sort of limpy. I think this soup freezes just fine!

To freeze it, cook the soup and let it cool completely. Then transfer to a large airtight container leaving a few inches on top to allow room for expansion. Thaw in the fridge overnight or on a countertop for 5-6 hours.

FAQs

More Bell Pepper Recipes to Try

• Ground chicken stuffed peppers
• Baked chicken and peppers
• Cauliflower stir fry with bell peppers

More Instant Pot Soup Recipes

• Instant Pot zuppa toscana
• Instant Pot chicken tortilla soup
• Instant Pot taco soup
• Instant Pot minestrone soup
• Instant Pot beef barley soup

You might also love these healthy Instant Pot recipes!

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Instant Pot Stuffed Pepper Soup

Instant Pot Stuffed Pepper Soup is everything you love about stuffed peppers but made in one pot with ground beef, bell peppers and rice.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 12 minutes minutes

Pressure Up & Down Time 20 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 223kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 1 pound ground beef , turkey or chicken
• 4 large bell peppers chopped
• 2 large celery stalks finely chopped
• 1 large onion finely chopped
• 2 large garlic cloves minced
• 1 cup white rice or brown rice rinsed & drained
• 14 ounces can tomato sauce low sodium
• 14 ounces can diced tomatoes low sodium
• 6 cups chicken broth low sodium
• 2 teaspoons Italian seasoning
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1 tablespoon sugar
• 1 teaspoon vinegar
• 1/4 cup parsley or dill finely chopped

US Customary – Metric

Instructions

• On Instant Pot, press Sauté and wait until display says Hot. Add ground beef and Italian seasoning. Cook for 4-5 minutes, constantly breaking meat into small pieces with spatula. Meat won’t get browned and some pink pieces are OK.
• Press Cancel and add bell peppers, celery, onion, garlic, rice, tomato sauce, diced tomatoes, chicken broth, salt, pepper, sugar and vinegar. No need to stir but you can.
• Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 8 minutes – with white rice, for 13 minutes – with brown rice.
• After let soup sit for 5 minutes and then release pressure using Quick Release method by turning pressure valve to Venting.
• Add parsley and serve warm with a dollop of yogurt or sour cream.

Notes

• Store: Refrigerate in an airtight container or inner Instant Pot liner with a fitting lid for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw on a stovetop covered on low.
• Ground meat: Feel free to use ground turkey, ground chicken or lean ground beef.
• Colour of peppers: Green pepper adds nice more bitter taste which I love but now many don’t. You can mix and match any colours and shapes of peppers.

Nutrition

Serving: 2cups | Calories: 223kcal | Carbohydrates: 30g | Protein: 17g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 31mg | Sodium: 422mg | Fiber: 3g | Sugar: 7g

The post Instant Pot Stuffed Pepper Soup appeared first on iFoodReal.com.

Wake up to a delicious Quinoa Breakfast Bowl. This nutritious base can be loaded with your favorite toppings for a delightful blend of flavor and texture, it’s the perfect start to your day!

Take a break from oatmeal with quinoa breakfast bake and quinoa granola for breakfast.

I have tried to make sweet quinoa breakfast bowls before without much success. It is so nice to have something different rather than oatmeal, muffins or eggs for healthy breakfast. Especially, if this warm slow cooker quinoa breakfast bowl is waiting for you on the countertop in the morning!

The idea is to cook breakfast quinoa in a slow cooker and add toppings in a bowl. You could even meal prep and make ready-to-go containers for up to a few days ahead.

Why You’ll Love This Recipe

• Make ahead breakfast: You can turn it on before you go to bed at 10pm and it won’t burn by 6am, I haven’t tested longer. If you have a programmable slow cooker, you can set that one up. Even better!
• It’s so good for you: I can comfortably say it’s one of those healthy breakfast ideas I’ll never get tired of. It’s rich in fiber, protein, vitamins, and minerals, naturally gluten-free, and tastes good.
• Fills you up: This quinoa porridge was filling, just the way breakfast should be!
• Tastes good: The way I made breakfast quinoa this time was fantastic! I used canned coconut milk which adds a lot of flavor and creaminess.

Ingredients for Quinoa Breakfast Bowl

You’ll need just 5 simple ingredients, including water, to make this easy quinoa breakfast bowl recipe.

• Quinoa: Dry, uncooked quinoa of any color.
• Cold water: You’ll use less water for this crock pot method than you would when cooking most quinoa recipes on the stove. This is because there is no evaporation, and we add more liquid with coconut milk.
• Coconut milk: Adds a creamy, nutty taste. You have to use canned light coconut milk, not from a carton.
• Sweetener: I like the natural sweetness of maple syrup. Honey or any other liquid sweetener will also work.
• Salt: Just a pinch of salt to enhance the natural flavors of the other ingredients.

How to Make Breakfast Quinoa in Slow Cooker

Make slow cooker quinoa breakfast bowl in 4 easy steps and 10 minutes prep time. Get a good night sleep and enjoy a stress free morning!

There is a full recipe card located below.

• Rinse quinoa: Rinse quinoa in a fine mesh sieve under cold water, drain well.
• Combine ingredients: Add quinoa, water, coconut milk, maple syrup and salt to your slow cooker. Gently stir to mix and cover with lid.
• Cook: Cook for 6-8 hours on Low or 3-4 hours on High.
• Serve: Serve breakfast quinoa bowl hot with a splash of milk and toppings of your choosing.

Tips for Best Results

Preparing quinoa can be tricky, here are my top tips for a perfectly fluffy bowl of quinoa packed with flavor.

• Rinsing quinoa is a must: You gotta give quinoa a good rinse to remove saponins, the coating that makes quinoa bitter. Rinsing makes it taste better and helps fluff it up too.
• Don’t skip canned coconut milk: I have made it simply with almond milk and didn’t give quinoa a rinse. It wasn’t good.
• If you have only full fat coconut milk: Use half of 15 ounces can and 2 cups cold water.
• Use any size slow cooker: Either small slow cooker like I used or a regular size crock pot will work.
• Don’t cook longer than 8 hours: Maybe 9 hours is OK, otherwise I am afraid quinoa will burn.
• Double the recipe: You can double all ingredients but keep the same cook time.

Can I Cook It on the Stove?

Yes. Cook quinoa on the stove but instead of adding water, add all ingredients to a small saucepan and stir.

Bring to a boil, cover with lid, and reduce heat to low and simmer for 20-25 minutes. Add your toppings and enjoy!

Sweet Toppings Ideas

If you like your breakfast sweet like me, you could add:

• Nuts: Walnuts, pecans, pistachios, almonds, cashews, or pumpkin seeds. Toasted nuts would add deeper flavor and crunch.
• Milk of choice: I love my breakfast bowls served hot with a splash of milk.
• Fresh fruit: Strawberries, raspberries, blueberries, blackberries; sliced apples, bananas, peaches, or kiwi.
• Dried fruit: Raisins, cranberries, mango, dates, pineapple, shredded coconut or coconut flakes.
• Chocolate: Chocolate chips, chocolate shavings, cocoa powder, or Nutella.
• Granola like healthy granola or quinoa granola.
• Honey and maple syrup.
• Vanilla and cinnamon. I love adding apple with this combination.
• A spoonful of jam.
• Swap the extra splash of milk with something creamy like yogurt, peanut butter, or nut butter.

Savory Toppings Ideas

If you would like a more savory breakfast, I recommend adding:

• Vegetables: Sweet potato, roasted butternut squash, mushrooms, sautéed spinach or kale, zucchini.
• Protein: Eggs cooked any way, tofu, bacon, or ground sausage.
• Diced avocado.
• Tomato.

How to Store and Reheat

Store: Refrigerate cooked quinoa in an airtight container for up to 5 days, keeping any toppings stored separately.

Freeze: Cooked quinoa can be stored in the freezer for up to 3 months. Thaw on a counter for 2-3 hours or in the refrigerator overnight.

Reheat: Best way is in a microwave, for about 1 minute. You can also add quinoa to a small pot with a splash of milk and simmer on low heat for 3-5 minutes. Stir often and watch carefully not to burn.

FAQs

More Quinoa Recipes to Try

• Quinoa granola bars
• Chicken quinoa bowl
• Instant Pot ground turkey quinoa bowls
• Quinoa egg muffins
• Chocolate quinoa muffins

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Slow Cooker Quinoa Breakfast Bowl

Wake up to a delicious Quinoa Breakfast Bowl waiting for you on a counter! This nutritious base can be loaded with your favorite toppings!

Course Breakfast

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 4 servings

Calories 326kcal

Author Olena Osipov

Equipment

• Slow cooker
• Mesh strainer

Ingredients

• 1 cup quinoa uncooked, rinsed and drained
• 1 1/2 cups cold water
• 14 ounces can coconut milk light
• 2 tablespoons maple syrup or honey
• 1/4 teaspoon salt
• Splash of any milk optional
• Nuts, berries, fruit, honey, maple syrup, vanilla extract, cinnamon for toppings, use any

US Customary – Metric

Instructions

• Add rinsed quinoa, water, coconut milk, maple syrup and salt to a slow cooker. Give it a stir and cover with a lid.
• Cook on Low heat for 6-8 hours or on High for 3-4 hours.
• Serve hot with a splash of milk and toppings of choice.

Notes

Store: Refrigerate in an airtight container for up to 5 days.

Freeze: You can freeze only cooked quinoa in a container for up to 3 months. To defrost, thaw on a counter for 2-3 hours or in the fridge overnight.

Nutrition

Calories: 326kcal | Carbohydrates: 39g | Protein: 7g | Fat: 17g | Saturated Fat: 13g | Sodium: 163mg | Fiber: 4g | Sugar: 11g

The post Slow Cooker Quinoa Breakfast Bowl appeared first on iFoodReal.com.

This Spaghetti Squash Quiche recipe swaps the usually pastry-heavy crust for a lighter spaghetti squash crust. Then we pack it with vegetables, a little cheese and a lot of flavor!

You can even omit the crust entirely like we do in crustless broccoli quiche, crustless spinach quiche and zucchini quiche recipes.

There is everything delicious about the balsamic veggies filling and nothing traditional about the crust of this spaghetti squash quiche.

The idea of a spaghetti squash crust is similar to cauliflower pizza crust recipe – cooking vegetables first and then squeezing liquid out a bit.

The filling idea came from my balsamic grilled vegetables and the crust from spaghetti squash quiche with kale and mushrooms. It is not my idea to make a spaghetti squash quiche crust but it is my execution of it.

Why You’ll Love This Recipe

• Cleans out the fridge: You make the filling with eggs, cheese and whichever vegetables you got on hand. I used leftovers of zucchini and bell peppers from making baked chicken and peppers and broccolini from ground turkey and potato skillet.
• Not difficult to make: This recipe is not as labor intensive as you might think, the longest part is waiting for the squash to bake.
• Holds its shape: Each slice actually stays in shape and doesn’t go soggy, like you’d think!
• Delicious: You won’t miss the pastry crust with the fantastic flavors of sweet squash, tangy veggies, and melted cheese. This squash quiche would be so great for brunches, dinners and lunch.

Ingredients for Spaghetti Squash Quiche

From the low carb crust to the rich egg filling, this spaghetti squash quiche is made with very simple ingredients.

• Spaghetti squash: The most flavorful winter squash. You’ll need 1 medium squash around 2.5 pounds.
• Eggs: 6 large eggs form the center of the dish and are an excellent source of protein.
• Sautéed vegetables: Sautéed onion and bell pepper add a sweet caramelized flavor. You’ll need 1 onion and 1 bell pepper, any color.
• Oil: Whichever oil you like to use for frying, I used avocado oil.
• Other vegetables: I used zucchini, broccoli, cauliflower, and tomatoes but really any combination will work. I’ve listed some recommendations below.
• Cheese: A delicious combination of cheddar cheese and feta. Freshly shredded will melt easier and taste better.
• Balsamic vinegar: Adds a rich and tangy flavor that’s also slightly sweet.
• Seasonings and herbs: Salt, garlic powder, and dried basil.
• Cooking spray: To prep your baking dish, I use Misto.

How to Cook Spaghetti Squash

My favorite methods for making spaghetti squash noodles for quiche is to bake spaghetti squash whole in the oven or to make air fryer spaghetti squash.

I find Instant Pot spaghetti squash is a bit too watery to form a proper quiche crust.

Preheat your oven to 400 F.

• Cut spaghetti squash: Use a sharp knife to carefully cut the squash in half lengthwise. Here’s a quick guide and some helpful tips for how to cut spaghetti squash.
• Remove seeds: Line a baking sheet with parchment paper. With a large spoon, scoop out the seeds and place each half cut side down on the prepared baking sheet.
• Bake: Poke some holes in the skin with a fork so the steam can escape while they cook. Bake for 30 minutes and set aside to cool.

How to Make Spaghetti Squash Quiche

Here’s an overview of how to make the crust, combine the filling, and assemble. Just like the photos show, spaghetti squash pie is a lot easier than you think.

There is a full recipe card below.

• Shred spaghetti squash: Use a fork to scrape the interior into “strands”, then add the strands to a medium bowl and season with salt. Use your hands to squeeze out some liquid, return to the bowl, sprinkle with dried basil and garlic powder then mix to combine.
• Form the crust: Pour squash mixture into a greased pie pan. Using your hands once more, press evenly on the bottom and sides and set aside while you make the filling.
• Sauté onion and peppers: Preheat a non-stick skillet on medium heat and coat with oil. Sauté onion and bell pepper for 5 minutes until golden brown.
• Make the egg mixture: To a large mixing bowl, add eggs, balsamic vinegar, dried basil, and salt. Whisk to combine. Next, add in cheddar cheese, feta cheese, sautéed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes, then stir to combine.
• Bake: Pour the mixture over the squash crust and level with a spatula. Bake in preheated oven for 50 minutes or until a knife inserted in the center comes out clean.
• Serve: Let the quiche cool for at least 30 minutes before slicing and enjoy hot or cold.

Tips for Best Results

These 5 helpful tips and tricks will help you make the best squash quiche with vegetables.

• Don’t over bake spaghetti squash: It can make tender squash strands watery, al dente squash noodles are the best.
• Salt and squeeze cooked squash: Salt helps draw out extra moisture so you can squeeze it out, this is important because it helps prevent a soggy spaghetti squash crust.
• Submerge veggies in eggs: Mix the vegetables well into the egg mixture, so they don’t dry out during baking.
• Cool before slicing: Your kitchen smells amazing and you want to dig in, but the quiche will taste much better once it has cooled. In that 30 minutes the inside will continue to cook and the outside will cool a bit and be perfectly warm and ready to eat.
• Add protein: Cooked bacon, ground sausage, diced ham, ground beef, even seafood. As long as the meat is fully cooked before adding to the quiche, you can customize it with anything you like!

What Are the Best Vegetables to Use?

You can pretty much use any vegetable you have on hand or create your favorite combination for a loaded vegetable quiche that’s naturally gluten-free and good for you.

When swapping vegetables, make sure the total quantity stays about the same.

• Spinach
• Asparagus
• Mushrooms
• Eggplant
• Peas
• Brussel sprouts
• Green beans
• Avocado
• Kale
• Sun-dried tomatoes

Serving Spaghetti Squash Quiche

Spaghetti squash quiche can be served warm or cold, as a main dish or a side dish, the options are endless!

For breakfast or brunch we love pairing it with either my grandma’s Ukrainian breakfast potatoes or a side of fruit salad and a healthy muffin. I also like to serve leftovers with pancakes or waffles.

Alongside a crisp salad or soup makes a quick lunch or dinner for your family or guests. Anything from a simple green salad, pasta salad, or classic chicken salad would be delicious.

Can I Make It Ahead of Time?

Yes. As for the crust, you can cook spaghetti squash the night before, so when you’re ready to make the crust it’s going to be nice and cool. I also have to say it’s easier to separate spaghetti squash into noodles while it’s still warm.

You can also pre-make spaghetti squash quiche crust, then cover baking dish with plastic wrap and refrigerate for up to 48 hours.

You can even sauté and store vegetables in an airtight container for up to 2 days. Same goes for freshly chopped vegetables and grated cheese. Then combine veggies with egg mixture and cheese when ready to bake.

How to Store

Store: Refrigerate in an airtight container for up to 4 days.

Freeze: I find the texture to be off once thawed, so I personally do not recommend freezing.

FAQs

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Tex mex stuffed spaghetti squash
• Ground turkey spaghetti squash casserole
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

More Quiche Recipes to Try

• Crustless zucchini pie
• Vegetable frittata

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Spaghetti Squash Quiche with Vegetables

Spaghetti Squash Quiche swaps the pastry crust for a light spaghetti squash crust. Packed with vegetables, a little cheese and a lot of flavor!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 37 minutes minutes

Servings 8 servings

Calories 210kcal

Author Olena Osipov

Equipment

• pie dish
• Baking sheet
• Parchment paper

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Filling:

• 1 large onion thinly sliced
• 1 large bell pepper chopped
• 1 tablespoon oil for frying
• 6 large eggs
• 3 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/2 cup cheddar cheese shredded
• 4 ounces feta cheese crumbled
• 2 cups zucchini, broccoli, cauliflower, tomatoes chopped (in any combination, mix and match)
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Poke skin randomly with a fork and bake for 30 minutes. Remove from the oven and set aside to cool until safe to handle.
• Using a fork, separate spaghetti squash into strands and add to a medium bowl. Sprinkle with 1/4 teaspoon salt and mix. Using your hands, squeeze out liquid a bit. Return to the bowl along with 1/2 teaspoon dried basil and 1/2 teaspoon garlic powder and mix to combine.
• Spray deep pie dish with cooking spray and transfer squash mixture into it. Using your hands, press evenly on the bottom and sides. Set aside.
• Preheat ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and bell pepper; sauté for 5 minutes or until golden brown, stirring occasionally.
• Meanwhile in a large bowl, add eggs, balsamic vinegar, 1 teaspoon dried basil and 1/4 tsp salt and whisk. Add cheddar cheese, feta cheese, sauteed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes. Stir well to combine.
• Pour mixture into prepared crust and level with spatula. Bake for 50 minutes or until the knife inserted in the center comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

• Store: Refrigerate in an airtight container for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 19g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 439mg | Fiber: 4g | Sugar: 6g

The post Spaghetti Squash Quiche with Vegetables appeared first on iFoodReal.com.

Instant Pot Sweet Potato Casserole is a fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

This Instant Pot sweet potato casserole is a hybrid between my healthy sweet potato casserole, healthy mashed sweet potatoes and candied pecans topping I “borrowed” from the arugula beet salad.

A lot of sweet potato casseroles are finished with a marshmallow topping but we love the added crunch from the pecan streusel. It’s so delicious, it’s practically a dessert!

Why You’ll Love This Recipe

• Saves the space: Your stove will have more space thanks to this Instant Pot recipe, it’s so convenient on a busy Thanksgiving day!
• Wash less dishes: The beauty of this casserole recipe is that everything cooks in Instant Pot. Everything! The sweet potato souffle, the topping and that’s all there is to it.
• Healthier: Help yourself to a big serving, this sweet potato casserole has no refined sugars. It’s naturally sweetened and perfectly creamy.
• Easy recipe: This simple side dish is made in one pot and ready in 30 minutes from start to finish! Baking is optional, see tips below.
• Delicious: Enjoy all the classic flavors in every bite! Deep sweet potato, lightly sweetened pecans, a touch of maple syrup, and warm spices.

Ingredients for Instant Pot Sweet Potato Casserole

A small handful of everyday staples is all you need to make this Instant Pot sweet potato casserole recipe.

It may be a holiday favorite, but you can make this tasty side any time!

• Sweet potatoes: Choose fresh sweet potatoes that are firm with red, brown, or light skin and make sure there is no discoloration or root growing off of them.
• Butter: I used unsalted butter but you can swap with coconut oil, ghee, or vegan butter. If using salted butter I recommend decreasing the amount of extra salt.
• Whole milk: Helps make the mashed sweet potatoes creamy. I like whole milk but you can also use almond milk, soy milk, oat milk, coconut milk from the carton, or any plant based milk for a dairy-free version.
• Maple syrup: Liquid sweetener is divided between the sweet potatoes and pecan topping. Pure maple syrup is best for flavor, honey can be used as well.
• Seasoning: Cinnamon, pure vanilla extract, salt, pepper, and dried rosemary.
• Pecans: You’ll need 1 cup coarsely chopped nuts.

How to Make Sweet Potato Casserole in Instant Pot

Here’s a quick overview of how to make sweet potato casserole in Instant Pot using any electric pressure cooker, I used my 8 quart Instant Pot.

There is a full recipe card below with measurements and instructions.

• Toast pecans: Sauté nuts until fragrant, stirring occasionally. I have to say it takes about 7 minutes. Just like preheating Instant Pot after you press Sauté and until display says Hot takes 3-4 minutes.
• Make pecan topping: Add rosemary, maple syrup and stir until well coated. Transfer to a bowl and press Cancel button on your Instant Pot.
• Cook sweet potatoes: Add water, sweet potatoes, and salt. Liquid will not and should not cover the potatoes. Cook on high pressure for 10 minutes and then release pressure using Quick Release.
• Make sweet potato souffle: Drain sweet potatoes very well. Then add butter, milk, maple syrup, cinnamon, vanilla extract, salt, pepper. Use a potato masher to mash until smooth.
• Assemble: Transfer sweet potato mixture to a square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.

Can I Substitute Yams for Sweet Potatoes?

Yes and no. People often get sweet potatoes and yams mixed up but they each have a different look and taste.

Red orange skinned sweet potatoes often are labeled “yams” at grocery stores in North America. Although yams are entirely different, they are rarely found in North American grocery stores.

Sweet potatoes have a smooth reddish-brown skin and their orange flesh is soft and sweet when cooked. True yams have a rougher dark brown skin comparable to tree bark, their flesh is a lighter beige and they are more dry and starchy like a regular potato with an earthy, neutral taste.

So use sweet potatoes only and more likely you won’t find true yams in a store near you, they are in specialty stores.

Should I Bake It in the Oven?

We enjoy this Instant Pot sweet potato casserole as is, that’s why I didn’t add an egg. The inside is fluffy and topping is crunchy. To me personally, baking this yam casserole for another 30 minutes defeats the purpose of making it in Instant Pot all together.

But you can. Just add an egg to the mixture and bake without topping for 20 minutes at 400 degrees F. Then add the topping.

More Tips for Best Results

• Use cold water: Cook potatoes in cold water. The potato starch reacts as soon as it touches warm or hot water which leads to uneven cooking.
• To add marshmallow topping: Are you team marshmallow? Add marshmallows with or without the pecans, you will have to bake it. After you’ve transferred the sweet potato mixture to the baking dish, add marshmallows on top and bake at 350 F for 20 – 30 minutes until melted and browned. Then sprinkle with pecans, if you like, and serve.
• Other nuts: You can substitute walnuts for pecans.
• Drain sweet potatoes well: Avoid a watery Instant Pot sweet potato casserole by draining the potatoes really well.

Serving Suggestions

There are so many dinner and other side dish options that pair perfectly with sweet potatoes, a few of our favorites include:

• Boneless turkey breast roast
• Instant Pot turkey breast
• Healthy green bean casserole
• Apple sausage stuffed butternut squash
• Cauliflower stuffing

Enjoy and browse all my healthy Thanksgiving recipes for easy menu planning!

How to Store and Reheat

Refrigerate leftovers in an airtight container for up to 3 days.

Freeze leftovers in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight.

Reheat: Warm up casserole in the oven at 350 degrees F for 15-20 minutes.

Can I Make It Ahead of Time?

Yes, whenever there’s a chance to make a big meal less stressful I meal prep whatever I can.

Follow the sweet potato casserole recipe but don’t add topping. Refrigerate pecan-less casserole covered with plastic wrap, store candied pecans in a dry place. Then assemble and warm up in the oven before serving.

FAQs

More Sweet Potato Recipes to Try

• Sweet potato egg breakfast casserole
• Healthy oven roasted sweet potatoes
• Tex Mex sweet potato skillet
• Sweet potato and eggs
• Air fryer sweet potato fries
• Sweet potato pizza crust
• Sweet potato hummus

More Instant Pot Recipes

• Instant Pot mashed potatoes
• Instant Pot baked potatoes
• Instant Pot chicken and potatoes

Browse more of healthy Instant Pot recipes.

Print

Instant Pot Sweet Potato Casserole

Instant Pot Sweet Potato Casserole is fluffy souffle topped with delicious and crunchy candied pecan topping. Made from start to finish in your electric pressure cooker.

Course Casserole

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 313kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

Pecan Topping:

• 1 cup pecans coarsely chopped
• 2 tbsp maple syrup or honey
• 1/2 tsp dried rosemary minced

Casserole:

• 2 lbs sweet potatoes peeled & sliced into thick rounds
• 1/2 cup water
• 2 tbsp butter or coconut oil
• 1/4 cup whole milk
• 1 tbsp honey or maple syrup
• 1 tsp cinnamon
• 1/2 tsp pure vanilla extract
• 3/4 tsp salt divided
• Ground black pepper to taste

US Customary – Metric

Instructions

• On Instant Pot, press Saute and wait until display says Hot (takes 4-5 minutes). Add pecans and toast until fragrant, stirring occasionally (takes about 7 minutes).
• Add rosemary, 1 tablespoon maple syrup and stir until well coated. Transfer to a bowl and press Cancel on Instant Pot.
• Add water, sweet potatoes and 1/4 teaspoon salt. Liquid should not cover the potatoes. Close the lid, move pressure valve to Sealing and press Pressure Cook on High or Manual for 10 minutes.
• After cooking, release pressure immediately by turning pressure valve to Venting. Drain sweet potatoes very well.
• Add butter, milk, maple syrup, cinnamon, vanilla extract, 1/2 teaspoon salt, pepper and mash until smooth.
• Transfer sweet potato mixture to square 8 x 8 baking dish, level with spatula and sprinkle with pecan topping.
• We enjoy it as is or you can add an egg to the mixture and bake without the topping for 20 minutes at 400 degrees F. Then add the topping.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw on a counter for 4-5 hours or in the fridge overnight. Warm up in the oven at 350 degrees F for 15-20 minutes.
• Make Ahead: Refrigerate peeled and cubed potatoes in a bowl with cold water for up to 2 days. Cook as per recipe. Or prepare entire mash and refrigerate and store candied pecans in a dry place, then assemble and warm up in the oven.

Nutrition

Serving: 1cup | Calories: 313kcal | Carbohydrates: 40g | Protein: 4g | Fat: 16g | Saturated Fat: 4g | Cholesterol: 11mg | Sodium: 414mg | Fiber: 6g | Sugar: 14g

The post Instant Pot Sweet Potato Casserole appeared first on iFoodReal.com.