Why you’ll love chickpea and spinach curry

• Nutritious. This curry is absolutely packed with plant-based protein from the chickpeas, vitamins from the spinach, and healthy fats from the coconut milk.
• Comforting. Coconut milk and peanut butter create a luxurious sauce that’s perfect for enjoying while cozying up on the couch in front of a crackling fire. 
• Warming. Beat the winter blues with curry. This dish offers a sublte heat from the curry paste and spices that’ll warm you from the inside out.
• Quick & Easy. With simple steps and pantry-staple ingredients, this recipe is great for busy weeknights.

Ingredients

• Oil – avocado oil is great for its high smoke point and neutral flavor. Olive oil, coconut oil, or even butter may be used inside.
• Garlic – use a pre-minced jarred variety for quick prep. Fresh garlic may also be used, you’ll likely need about 4 large cloves to create 1 tablespoon. 
• Curry Paste – green curry paste or red curry paste may be used. This recipe was tested using the brand Thai Kitchen. Other brands may be spicier or less spicy, so keep that in mind. Thai Kitchen curry pastes are available at most groceries store in the international aisle.
• Brown Sugar – balances out the heat and tang from the curry paste. Feel free to use maple syrup, coconut sugar, or granulated sugar. 
• Coconut Milk – full-fat canned coconut milk will give you the creamiest texture and richest flavor. Lite may be used if absolutely necessary, but you’ll likely end up with a more watery sauce. 
• Peanut Butter – adds a nutty depth of flavor. Opt for a variety with no added sugars or oils.
• Soy Sauce – provides a salty, umami flavor. Tamari or liquid aminos can be used as gluten-free alternatives.
• Chickpeas – our plant based protein! Chickpeas add a great texture and subtle flavor.
• Spinach – use fresh spinach that’s been roughly chopped for the best texture. Feel free to swap with kale, if desired. 
• Cilantro – adds a fresh, herbaceous flavor. If you’re not a fan of cilantro, simply omit or maybe try parsley instead. 
• Lime Juice – adds a bright, acidic flavor to balance out the richness from the peanut butter. 
• Peanuts – salted, roasted peanuts add the best flavor and texture. 
• Red Pepper Flakes – optional, but highly recommended for a kick of heat.

How to make

1. Heat oil in a large non-stick skillet, sauté garlic and curry paste, whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then simmer.
2. Add chickpeas, spinach, and cilantro, then stir in peanuts and lime juice.
3. Season with salt and red pepper flakes, if desired, then serve over a bed of rice and enjoy!

Variations

• Switch up the protein. Swap the chickpeas for crispy tofu or add it for extra protein. 
• Bump up the nutrients. Add in extra vegetables like onion, bell peppers, sweet potatoes, and/or broccoli. Check out my vegan thai curry for tips on how to cook the additional veggies. 

What to serve with chickpea and spinach curry

• Steamed Rice. Use basmati or jasmine for the most traditional texture and flavor. Check out my Instant Pot Basmati Rice or my Coconut Lime Rice. 
• Pickled Cucumber Salad. A cool, crisp side that complements the  heat from the curry.

How to store

Leftovers can be stored in an airtight container in the fridge for 4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then heat on the stove until warmed through. 

– Jennifer 

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Chickpea and Spinach Curry

This rich and creamy Chickpea and Spinach Curry combines chickpeas, spinach, and aromatic spices to create a nutritious and delicious weeknight meal.

Course Main Dish

Cuisine Thai

Keyword green curry, healthy dinner recipe, peanut butter curry, peanut curry, thai vegetarian curry, vegan comfort food, vegan curry

Prep Time 10 minutes

Cook Time 15 minutes

Total Time 25 minutes

Servings 4 people

Calories 598kcal

Author Jennifer Debth

Equipment

• Frying Pan - 12 inch
• Whisk
• Tupperware

Ingredients

• 1 tablespoon avocado oil
• 1 tablespoon minced garlic
• 3 tablespoons green curry paste red curry paste is also great
• 1 (13.5 oz) can full fat coconut milk
• 1/4 cup all natural peanut butter
• 2 tablespoons soy sauce or gluten free alternative
• 2 tablespoons brown sugar
• 1 (15.5 oz) can chickpeas drained and rinsed
• 2 cups baby spinach chopped
• 1/2 cup cilantro minced
• 1/4 cup salted roasted peanuts, chopped
• 1 tablespoon lime juice
• salt to taste (I used 1/4 teaspoon)
• 1/2 teaspoon red pepper flakes more or less to taste
• Instant Pot Basmati Rice

US Customary - Metric

Instructions

• Heat oil in a large non-stick sauté pan over medium heat.
• Once hot, add in garlic and curry paste, and cook, stirring regularly for 1 minute.
• Slowly whisk in coconut milk, peanut butter, soy sauce, and brown sugar, then bring to a simmer and simmer for 3-5 minutes, or until the sauce has thickened slightly, stirring occasionally.
• Stir in chickpeas, spinach, and cilantro, then cook until the chickpeas are warmed through.
• Stir in peanuts and lime juice, then taste and season with salt and red pepper flakes, if desired.
• Serve over rice and enjoy!
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Nutrition

Serving: 1large serving | Calories: 598kcal | Carbohydrates: 47g | Protein: 20g | Fat: 40g | Saturated Fat: 21g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Sodium: 651mg | Potassium: 830mg | Fiber: 11g | Sugar: 14g | Vitamin A: 3419IU | Vitamin C: 10mg | Calcium: 132mg | Iron: 8mg

The post Chickpea and Spinach Curry appeared first on Show Me the Yummy.

Why you’ll love these

• Nutritious. Packed with vitamins, minerals, and protein thanks to sweet potatoes and black beans. 
• Hearty. Meaty mushrooms, fluffy sweet potatoes, and fiber rich beans will keep you full and satisfied for hours. 
• Easy. A quick chop of sweet potatoes is really the only prep involved in this taco recipe. 
• Customizable. Don’t like mushrooms? Ditch ’em! Want it spicy? Throw in some cayenne pepper. 

Ingredients

• Sweet Potatoes – peeled and cubed into 1/2 inch chunks. Not a sweet potato fan? Try Yukon gold potatoes instead. 
• Mushrooms – add a hearty, meaty texture to satisfy the meat lovers. If mushrooms are’t your thing, simply omit and add an additional 8 oz sweet potato. 
• Olive Oil – coats the veggies to ensure a tender texture while roasting. Oil adds healthy fats to these tacos. 
• Spices: Paprika, Cumin, Chili Powder, Onion Powder, Garlic Powder, Salt, and Pepper – these every day spices work together to create a homemade taco seasoning blend. In a rush? Use a store-bought taco seasoning instead. 
• Black Beans – add additional texture and fiber to keep you full and satisfied. Another beans, such as pinto beans, may also be used. 

How to make

1. Place sweet potatoes and mushrooms onto a silicone mat lined baking sheet, then toss with olive oil and spices. 
2. Bake at 425 degrees F until the potatoes are tender, then stir in the black beans. 
3. Serve with tortillas and garnishes of choice and enjoy! 

What to serve with sweet potato tacos

These sweet potatoes are great in either corn or flour tortillas. I love topping them with pico, cilantro lime sauce, and guacamole, but the options are endless. Don’t forget the side dishes!

• Pico de Gallo
• Cilantro Lime Sauce
• Easy Guacamole
• Vegan Cashew Queso
• Sour Cream
• Shredded Cheese
• Shredded Lettuce
• Easy Black Beans
• Instant Pot Spanish Rice
• Instant Pot Mexican Corn Dip

How to store

Leftovers will last in a sealed airtight container in the fridge for 3-4 days or in the freezer for up to 2 months. 

To enjoy again, thaw, if frozen, then heat in the microwave until warm. 

– Jennifer

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Sweet Potato Tacos Recipe

These vegan Sweet Potato Tacos combine roasted sweet potatoes and savory black beans to create a quick, nutritious, and delicious meal.

Course Dinner

Cuisine Mexican

Keyword healthy, plant-based meals, plant-based protein, plant-based tacos, potato tacos, vegan, vegan dinner recipe, vegan protein, vegan tacos

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 4 people

Calories 391kcal

Equipment

• Baking Sheet
• Silicone Mats

Ingredients

• 2 pounds sweet potatoes peeled and cubed into 1/2 in chunks
• 1 (8 oz) package sliced mushrooms can replace with additional sweet potato
• 2 tablespoons olive oil
• 2 teaspoons paprika
• 2 teaspoons cumin
• 2 teaspoons chili powder
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons salt more to less to taste
• 1 teaspoon pepper
• 1 (16 oz) can black beans drained and rinsed

US Customary - Metric

Instructions

• Preheat oven to 425 degrees F and line a baking sheet with a silicone mat.
• Place sweet potatoes and mushrooms onto the prepared baking sheet, drizzle with oil, and sprinkle with paprika, cumin, chili powder, onion powder, garlic powder, salt, and pepper.
• Toss to combine, then bake in preheated oven for 20-30 minutes, or until the potatoes are tender, stirring every 10 minutes.
• Remove from oven, stir in black beans, then taste and re-season, if necessary.
• Serve in tortillas with toppings of choice and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

See What to Serve with Sweet Potato Tacos for ideas on what to top your tacos with!

Nutrition

Calories: 391kcal | Carbohydrates: 69g | Protein: 13g | Fat: 8g | Saturated Fat: 1g | Sodium: 1746mg | Potassium: 1381mg | Fiber: 16g | Sugar: 10g | Vitamin A: 32975IU | Vitamin C: 9.9mg | Calcium: 124mg | Iron: 5mg

The post Sweet Potato Tacos Recipe appeared first on Show Me the Yummy.

Why you’ll love these meatballs

• Nutritious. Thanks to lean turkey, these meatballs are a great source of protein.
• Flavorful. A simple blend of herbs and parmesan cheese pack a flavorful punch! 
• Quick and Easy. These meatballs come together with just a few simple, every day ingredients. 
• Versatile. Serve them over pasta, in a sub, or even spooned over your favorite potatoes. 

Ingredients

• Ground Turkey – I like using 93% lean. It keeps the meatballs lower in calories without being too dry. If you want more moisture, look for a ground turkey with a higher fat content. 
• Egg – our binding agent which keeps the meatballs from falling apart. 
• Parmesan – adds a salty, nutty flavor. A cheese blend, such as parmesan, asiago, and romano would also be delicious. 
• Spices: Garlic Powder, Onion Powder, Basil, Salt, and Pepper – this simple seasoning blend adds so much delicious flavor to the meatballs. Fresh garlic, onion, and herbs may also be used, but it adds additional prep. 

How to make

1. Mix ground turkey, egg, parmesan, and seasonings together in a large bowl, then shape into meatballs using a cookie scoop. 
2. Broil on a baking sheet until golden, then simmer the meatballs in your favorite pasta sauce. 
3. Spoon over noodles and serve with fresh basil and additional parmesan!

Variations

• Make them cheese. Stuff a cube of mozzarella into each meatball for a ooey-gooey center.
• Add some spice. Add red pepper flakes for a little kick.
• Switch up the meat. Try ground chicken, pork, beef, or a combination of them all!
• Simmer in another sauce. Try alfredo or pesto! 

Tips

• Use a cookie scoop. This is the easiest way to ensure all meatballs are the same size.
• Don’t over-mix. Over-mixing the meat as it can lead to tough meatballs.

How to make meatballs without breadcrumbs

This recipe doesn’t use breadcrumbs; the egg and parmesan work together to bind the meatballs.

How to serve turkey meatballs

• Keep it classic. Serve the meatballs over your choice of noodles with your favorite marinara sauce. 
• On a sub. Toast some bread, spoon on the meatballs and sauce, then broil with some cheese!
• Over mashed potatoes. Fluffy potatoes pair beautifully with tender meatballs. 

What to serve with turkey meatballs

• Roasted Vegetables
• Garlic Bread
• Pear, Blue Cheese, Candied Pecan Salad

How to store

Leftovers will last in an airtight container in the fridge for up to 4 days or in the freezer for up to 3 months. 

To enjoy again, thaw, if frozen, then heat with pasta sauce on the stove or in the microwave until warm.

– Jennifer

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Turkey Meatballs Recipe

These quick and easy, ultra juicy Turkey Meatballs are the perfect blend of nutritious and delicious! Made without breadcrumbs, these are naturally gluten-free and kid-approved.

Course Dinner

Cuisine American, Italian

Keyword easy dinner, ground turkey, healthy, healthy dinner recipe, healthy meatballs, high protein dinner, kid friendly, low fat recipe

Prep Time 10 minutes

Cook Time 10 minutes

Total Time 20 minutes

Servings 18 meatballs

Calories 59kcal

Equipment

• Mixing Bowls
• Large Cookie Scoop
• Baking Sheet

Ingredients

• 1 pound lean ground turkey
• 1 large egg beaten
• 1/4 cup freshly shaved parmesan
• 1 teaspoon dried garlic powder
• 1 teaspoon dried onion powder
• 1 teaspoon dried basil
• 1 teaspoon salt
• 1/2 teaspoon ground black pepper
• Marinara Sauce for serving
• Spaghetti for serving

US Customary - Metric

Instructions

• Place oven rack onto the top rung, then preheat broiler on high for 5 minutes.
• Place ground turkey, beaten egg, parmesan, garlic powder, onion powder, basil, salt, and pepper into a large bowl, then mix to combine.
• Use a cookie scoop to form 18 meatballs, place meatballs onto a rimmed baking sheet, then broil for 5 minutes or until the tops are golden brown.
• Bring pasta sauce to a low simmer in a large skillet over medium heat.
• Stir in broiled meatballs and simmer for 5-10 minutes or until meatballs are completely cooked through.
• Serve with your choice of pasta, fresh basil, and parmesan and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1meatball | Calories: 59kcal | Carbohydrates: 0.3g | Protein: 7.7g | Fat: 3.3g

The post Turkey Meatballs Recipe appeared first on Show Me the Yummy.

Why you’ll love crockpot sesame chicken

1. Easy. You can’t beat a set it and forget it recipe. 
2. Delicious. Juicy chicken smothered in a sweet, yet tangy sauce. What’s not to love?!
3. Nutritious. This recipe is healthier than takeout, but it’s just a tasty.
4. Comforting. While this crockpot dish may not be loaded with heavy cream or canned goods, it still warms you from the inside out! 
5. Versatility. Spoon the saucy chicken over rice, noodles, or veggies. 
6. Meal Prep Friendly. Make a batch, then portion them out into individual containers for each meals all week.  

Ingredients

• Chicken – boneless, skinless chicken breasts or thighs may be used. Chicken breasts are leaner, but chicken thighs are often juicer and more affordable. Either way, you’ll end up with very tender chicken. 
• Sauce: Chicken Broth, Seasoned Rice Vinegar, Soy Sauce, Honey, Ketchup – broth provides a flavorful base for the sauce. Seasoned rice vinegar provides a nice tang, soy sauce adds a depth, and the honey and ketchup provide a subtle sweetness. If you can’t find seasoned rice vinegar, try apple cider vinegar, but only used half the amount listed. Need it sweeter? Add more honey!
• Spices: Garlic, Red Pepper Flakes, Ground Ginger, and Pepper – freshly minced garlic adds a subtle nuttiness, red pepper flakes add heat, and the ginger and pepper provide an earthy warmth. Want more spice? Add more red pepper flakes! 
• Cornstarch – whisked into the sauce to thicken. 

How to make

1. Whisk together broth, rice vinegar, soy sauce, honey, ketchup, garlic, red pepper flakes, ginger, and pepper, then pour into a greased crockpot.
2. Add in chicken, then cover and cook on LOW or HIGH until the chicken has cooked through. 
3. Cube the chicken, whisk in the cornstarch, then cook until the sauce has thickened. 
4. Serve over rice or noodles and enjoy!

How bad is sesame chicken for you?

Traditional sesame chicken isn’t the most nutritious dish on the menu, but this recipe is a healthier version of the classic. We ditched the breading and the deep frying and greatly reduced the amount of sugar. 

What is the difference between general tso’s chicken, orange chicken, and sesame chicken?

All three dishes are fried chicken dishes with sweet sauces. General Tso’s is tangy and spicy, orange chicken has a strong sweet and sour orange flavor, and  sesame chicken has a nice balance of sweet and savory. 

What to serve with crockpot sesame chicken

Sesame chicken is typically spooned over rice. If you’re looking for a more complete meal, try serving this with an appetizer and some veggies!

• Crab Rangoon Dip
• Air Fryer Egg Rolls with Sweet and Sour Sauce
• Potstickers
• Asian Roasted Broccoli

How to store

Leftovers can be stored in an airtight container in the fridge for 3-4 days or in the freezer for 2-3 months. 

To enjoy again, thaw in the fridge, if frozen, then heat in the microwave until warm.

– Jennifer

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Crockpot Sesame Chicken Recipe

This Crockpot Sesame Chicken is a slow-cooked, flavorful dish made with tender chicken and a sweet, tangy sauce. It's better than takeout and good for you too!

Course Dinner

Cuisine Chinese

Keyword chicken breast, crockpot, healthy

Prep Time 5 minutes

Cook Time 3 hours

Total Time 3 hours 5 minutes

Servings 4 people

Calories 327kcal

Equipment

• Crockpot

Ingredients

• 1 cup chicken broth divided
• 1/4 cup seasoned rice vinegar
• 1/4 cup soy sauce or gluten free alternative
• 1 tablespoon honey
• 1 tablespoon ketchup I used an all natural, free of sugar variety - NOTE: there's a mistake in the video, it says sriracha, but it's ketchup 🙂
• 2 cloves garlic minced or pressed
• 1/2 teaspoon red pepper flakes or more to taste
• 1/4 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 2 pounds boneless, skinless chicken breasts
• 1/4 cup cornstarch
• Sesame seeds, cilantro, and red pepper flakes optional for topping
• Rice, brown rice, or cauliflower rice for serving

US Customary - Metric

Instructions

• Grease a 6 quart crockpot with cooking spray. Set aside.
• Whisk together sauce ingredients: 3/4 cups broth, rice vinegar, soy sauce, honey, ketchup, garlic, red pepper flakes, ginger, and pepper, then pour half into the prepared crockpot.
• Place chicken into crockpot, then top with the remainder of the sauce.
• Cover and cook on LOW for 4 hours or HIGH for 2 hours.
• Remove chicken from crockpot and set aside.
• In a small bowl whisk the cornstarch and remaining 1/4 cup broth together until smooth, then slowly whisk that mixture into the sauce until well combined.
• Place chicken back into crockpot, cover and cook for an additional 30 mins on HIGH (if you cooked on HIGH before) or 1 hour on HIGH (if you cooked on low before).
• Remove chicken, cut into chunks, then stir back into sauce.
• Serve with your choice of rice and additional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Nutrition

Serving: 1scoop | Calories: 327kcal | Carbohydrates: 14g | Protein: 50g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 1327mg | Potassium: 928mg | Sugar: 5g | Vitamin A: 160IU | Vitamin C: 7.3mg | Calcium: 21mg | Iron: 1.3mg

The post Crockpot Sesame Chicken Recipe appeared first on Show Me the Yummy.

Happy Meatless Monday! Whether you follow a plant based diet or not, you’re going to fall head over heals for these healthy zucchini oat bars. They’re meant to be eaten as a dessert, hellooo warm and gooey, melted dark chocolate chunks, but they’re definitely healthy enough for breakfast, hellooo naturally sweetened with bananas and raisins. Now wait! I know. Who actually likes raisins? But trust me. You don’t taste them and you won’t even notice the texture, because they get ground up with the oats. These oat bars are full of good for you ingredients, can be vegan and gluten free, are portable, and can be made in advance. All of these things make them PERFECT for an on the go breakfast for you and the kiddos.

Ingredients

These healthy bars are chock full of good for you ingredients like wholesome oats, nutrient dense flaxseed, and zucchini which is loaded with vitamins and minerals. As I said before, these are definitely healthy enough for breakfast, but I’m telling you that antioxidant rich dark chocolate makes these soooo perfect for dessert.

• Old fashioned oats. Most zucchini bars use flour as a base, but today, we’re using oats that we grind into a “flour” in our food processor before adding in the rest of the ingredients. I love using old fashioned oats instead of flour, because it’s rich in fiber!
• Raisins. Instead of sugar, today, we’re using raisins to sweeten our bars. You could also use dates, but dates are often SO expensive and I’ve found that raisins work just as well for a fraction of the cost.
• Ground flaxseed. This doesn’t really serve a purpose other than a nutritional one. Flax is a great source of healthy fat, antioxidants, protein, and fiber.
• Cinnamon. For flavor! I LOVE adding cinnamon, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Baking soda. This gives these healthy oat zucchini bars a nice little fluff and rise.
• Salt. I ALWAYS use salt when I’m baking. It amps up the flavor and balances the sweetness.
• Ripe bananas. Along with the raisins, we’re using bananas to sweeten these bars. They also keep these bars super moist and tender. Definitely use a nicely browned banana for maximum sweetness and moisture. If you’re not a banana fan, you could TRY to replace with equal parts applesauce or pumpkin, but I can’t guarantee the results for taste and texture.
• Peanut butter. You could really use any nut butter you like, but I like the taste of peanut butter the best. These help bind the bars, so be sure you’re using an all natural, no sugar added, runny peanut butter for best results.
• Applesauce. Like the peanut butter, this helps to bind the bars. Like the banana, this helps add a subtle sweetness. Be sure to use an unsweetened variety to keep the sugar content low!
• Vanilla extract. For flavor! I LOVE adding vanilla, especially in less sweet, healthier recipes, because I think it adds more flavor and natural sweetness.
• Zucchini. You can’t have zucchini bars without zucchini. Healthy zucchini bars, to me, is definitely a “having your cake and eating it too” moment, because you’re eating vegetables, but you’re also eating dessert. #winning 😉
• Dark chocolate chunks. Adds a little sweetness and a WHOLE lotta yum. You just can’t beat the pools of melty dark chocolate that are created during the baking process. You could use any kind of chocolate you have on hand, but I like a less sweet dark chocolate the best!

How to make

While classic zucchini bars can be laden with sugar, these healthy zucchini oat bars are a healthier twist on the classic! I love that these bars are naturally sweetened with raisins and ripe bananas and bonus: it’s a great way to pack in some veggies.

1. Pulse oats and raisins together in the food processor until the mixture looks like flour.
2. Add in the flax, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
3. Blend until the mixture looks like a batter and all the ingredients are incorporated.
4. Use a spatula to stir in the zucchini and dark chocolate chunks.
5. Bake at 375 degrees F for 20-30 minutes.
6. Cool, slice, and serve!

You can serve these bars immediately, or keep them at room temperature in a sealed airtight container for up to a week. Any longer and they’ll start to mold, because they’re so moist. These healthy zucchini oat bars are great at room temperature, but I prefer to warm them up in the microwave until the dark chocolate is nice and melty again.

Can i make these vegan?

As long as you use a dairy free, vegan dark chocolate chip, these are already vegan! If you’re not vegan, feel free to use any type of chocolate chip you like.

Can i make these gluten free?

As long as you’re using certified gluten free oats, these are already gluten free! If you’re not gluten free, you can use any variety of old fashioned oats.

How to store

Leftovers will last at room temperature for up to 1 week or in the freezer for up to 2 months. For best results, cool the bars completely, slice them into individual bars, wrap in saran wrap, then place into a ziplock baggie or airtight container before storing!

To reheat, unwrap and microwave until warm.

– Jennifer 

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Healthy Zucchini Oat Bars

These healthy zucchini oat bars are healthy enough for breakfast, but indulgent enough for dessert. They're vegan, gluten free, and perfect for an on the go nutritious treat! Loaded with oats, flax, zucchini, and naturally sweetened with raisins, bananas, and dark chocolate!

Course Breakfast, Dessert

Cuisine American

Keyword healthy, vegan, zucchini

Prep Time 10 minutes

Cook Time 20 minutes

Total Time 30 minutes

Servings 9 bars

Calories 224.07kcal

Author Jennifer Debth

Equipment

• Food Processor
• Square Cake Pans - 8 inch

Ingredients

• 1 1/2 cups old fashioned oats be sure they’re gluten free, if necessary
• 1/2 cup raisins make sure they’re moist and sticky, if they’re not, soak in warm water for 10 minutes, then drain
• 1/4 cup ground flaxseed
• 1 teaspoon cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon salt
• 2 very ripe bananas
• 1/4 cup creamy peanut butter use an all natural, runny, no sugar added, just nuts variety
• 1/4 cup applesauce
• 1 teaspoon vanilla extract
• 1 cup shredded zucchini squeezed dry
• 1/2 cup dark chocolate chunks plus more for topping, use a vegan brand if desired

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and grease an 8x8 inch nonstick pan with cooking spray and line with parchment paper.
• Place oats and raisins into a food processor, then process together until the oats resemble a flour.
• Add in flaxseed, cinnamon, baking soda, salt, bananas, peanut butter, applesauce, and vanilla.
• Process until smooth. Scrape down the sides, if necessary.
• Use a spatula to stir in zucchini and chocolate chunks.
• Pour into prepared pan and top with more chocolate chunks.
• Bake in preheated oven for 20-30 minutes or until an inserted toothpick comes out clean.
• Cool in pan for 15 minutes, then slice into 9 large bars.
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

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Notes

You can serve these bars immediately, or keep them in at room temperature in a sealed airtight container for up to a week. Any longer and they'll start to mold, because they're so moist.

Nutrition

Serving: 1bar | Calories: 224.07kcal | Carbohydrates: 31.05g | Protein: 5.77g | Fat: 9.64g | Saturated Fat: 4.04g | Polyunsaturated Fat: 0.33g | Monounsaturated Fat: 0.33g | Cholesterol: 0.1mg | Sodium: 299.54mg | Potassium: 347.26mg | Fiber: 6.25g | Sugar: 8.39g | Vitamin A: 44.34IU | Vitamin C: 5.18mg | Calcium: 52.72mg | Iron: 0.85mg

The post Healthy Zucchini Oat Bars Recipe appeared first on Show Me the Yummy.

When I think of cool weather, I think of fuzzy socks, furry blankets, and soup. There’s really nothing better than coming home on a chilly day to a steaming hot bowl of soup. When I developed this recipe, I wanted to come up with the PERFECT cold day soup. I was completely blown away by just how good this roasted tomato soup turned out to be. So long canned tomato soup! See you never!

Ingredients

You only need nine ingredients for this roasted tomato soup recipe. It’s pretty amazing how so few ingredients can taste so darn good!

• Canned Tomatoes – the base for the soup. I use both the tomatoes and the drained tomato juice from the can so make sure you save the juice! Fresh tomatoes may also be used. 
• Yellow Onion – gives the soup a subtle sweetness. White onion, red onion, or even shallots may be used as well. 
• Garlic – provides a nutty, garlic flavor.
• Olive Oil – used to roast the tomatoes, onion, and garlic.
• Brown Sugar – adds a little bit of sweetness and cuts the acidity of the tomatoes.
• Butter –  makes the soup creamier. If vegan, sub with a plant based vareity.
• Dried Basil – adds a nice herbaceous flavor to the soup. I use this over fresh basil, because I always have it on hand and I prefer the stronger flavor and more subtle texture.
• Bay Leaf – used to add extra flavor. Bay leaves should not be eaten so make sure you remove the leaf before blending the soup!
• Vegetable Broth – use your choice of broth (chicken broth will work just fine.) I stuck with vegetable broth to keep the soup vegetarian/vegan!
• Heavy Cream (optional) – makes the soup even creamier.
• Sour Cream (optional) – adds a bit of tangy creaminess.

How to make roasted tomato soup

This soup is super easy to make and so darn good!

1. Drain tomatoes.
2. Roast the drained tomatoes, onion, garlic, olive oil, brown sugar, and salt on a baking sheet lined with a silicone baking mat.
3. Once roasted, pour veggies, butter, dried basil, bay leaf, tomato juice, and broth into a large stockpot. Simmer then remove bay leaf.
4. Transfer mixture to a blender and blend until smooth.
5. Serve and enjoy with a grilled cheese sandwich!

Just four simple steps and you’ve got the creamiest, coziest, yummiest bowl of soup of all time!

How to make roasted tomato soup vegan

This roasted tomato soup recipe is naturally vegetarian, assuming you use vegetable stock rather than chicken broth, and can easily be made vegan as well! Simply sub vegan butter for butter and leave out the optional heavy cream and sour cream add-ins!

What to serve with roasted tomato soup

My personal favorite thing to serve with this soup is a classic grilled cheese (hello wonder bread and american cheese slices).

• Air Fryer Grilled Cheese
• Caprese Grilled Cheese Sandwich Recipe
• Pear, Blue Cheese, Candied Pecan Salad
• Air Fryer Mozzarella Sticks Recipe
• Quiche Recipe
• Mac and Cheese
• Garlic Bread Recipe
• Homemade Croutons
• Rhodes Rolls

How to store

This soup can be stored in an airtight container in the fridge for 4-5 days or in the freezer for up to 3 months!

To reheat, simply pop in the microwave or in a pot on the stove until warm!

– Jennifer

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Roasted Tomato Soup

This Roasted Tomato Soup is pure comfort in a bowl! Loaded with good for you ingredients, this soup is so nutritious and delicious, you'll never think about canned soup again! 

Course Soup

Cuisine American

Keyword creamy, roasted veggies, winter

Prep Time 5 minutes

Cook Time 35 minutes

Total Time 40 minutes

Servings 4 people

Calories 178kcal

Author Jennifer Debth

Equipment

• Vitamix
• Baking Sheet
• Silicone Mats

Ingredients

• 1 (28 oz) can whole peeled tomatoes drained - save the juice!
• 1 yellow onion sliced
• 4-6 cloves garlic peeled, but kept whole
• 2 tablespoons olive oil
• 1 tablespoon brown sugar
• 2 tablespoons butter omit or sub with vegan butter if vegan
• 1/2 tablespoon dried basil
• 1 bay leaf
• 1 1/2 cup vegetable broth
• heavy cream optional for topping
• Sour cream optional for topping

US Customary - Metric

Instructions

• Preheat oven to 375 degrees F and line a rimmed baking sheet with a silicone baking mat. 
• Place the drained tomatoes onto the prepared baking sheet with the onion, garlic, olive oil, brown sugar, and salt. 
• Toss together to combine.
• Bake in the preheated oven for 30 mins, stirring half way through.
• Pour the roasted vegetables, butter, dried basil, bay leaf, reserved tomato juices, and broth into a medium sized sauce pan.
• Bring to boil over medium high heat. Then reduce heat and let simmer for 5 minutes.
• Remove bay leaf.
• Blend in high powered blender until smooth.
• Serve with optional ad-ins and a grilled cheese sandwich!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Video

Notes

Vegan? Sub butter for vegan butter and leave out the optional ad-ins.

A reader had success using an immersion blender right in their soup pot! So feel free to try that out instead of using a blender if you like 🙂

Nutrition

Calories: 178kcal | Carbohydrates: 16g | Protein: 2g | Fat: 13g | Saturated Fat: 5g | Cholesterol: 15mg | Sodium: 689mg | Potassium: 438mg | Fiber: 3g | Sugar: 10g | Vitamin A: 595IU | Vitamin C: 21mg | Calcium: 84mg | Iron: 2mg

The post Roasted Tomato Soup appeared first on Show Me the Yummy.

Ingredients

• Olive Oil – used to cook the ground beef.
• Ground Beef – use lean ground beef so it’s not too oily.
• Taco Seasoning – use a store-bought variety or whip up a batch of homemade taco seasoning.
• Tomato Sauce and Lime Juice – adds tons of moisture, tang, and bright flavor to the beef.
• Taco Shells, Rice, Lettuce, Diced Tomatoes, Shredded Cheese, Pico de Gallo, Salsa, and Sour Cream – for serving, if desired.

How to make

This taco recipe comes together in just 15 minutes!

1. Heat olive oil in a large skillet then add in ground beef and taco seasoning. Cook until the beef is no longer pink.
2. Stir in tomato sauce and simmer until thickened then add in lime juice.
3. Serve as desired and enjoy!

How to serve tacos

The great thing about tacos is they’re SO versatile! Serve them in a soft shell or hard shell and with any or all of your favorite toppings.

• Shredded Lettuce
• Pico de Gallo, Salsa, and Guacamole
• Shredded Cheese
• Sour Cream or Plain Greek Yogurt

Tacos are also delicious with added veggies. Try mushrooms, peppers, and onion for some delicious color and texture!

How to season tacos

You can season your taco meat using store-bought taco seasoning or my homemade taco seasoning—which only takes a few minutes to make! Homemade taco seasoning is made up of chili powder, cumin, salt, pepper, garlic powder, onion powder, smoked paprika, cayenne pepper, and dried oregano.

What meat to use

Ground beef is classic for tacos but feel free to use ground turkey or chicken instead if preferred. If you’re using ground beef, make sure it’s lean-ish (anywhere from 80/20 to 90/10) so the taco meat isn’t too oily.

Other ways to use taco meat

Tacos aren’t your thing? No worries! You can use this ground beef taco meat in a number of different ways.

• Burrito Bowls. Serve it over rice with beans, corn salsa, pico, lettuce, etc.
• Taco Pizza. Use it in my taco pizza recipe.
• Taquitos. Follow my air fryer chicken taquitos recipe but use ground beef instead of chicken!
• Loaded Queso. Check out my loaded queso recipe.
• Nachos. Try out my loaded chicken nachos with ground beef instead of chicken.

What to serve with tacos

• Chips and Salsa or Guacamole
• Mexican Street Corn Spoon Bread
• Instant Pot Mexican Corn Dip
• Easy black beans
• Pico de gallo – don’t forget the tortilla chips!
• Easy margaritas

How to store

Leftover ground beef taco meat will last in an airtight container in the fridge for up to 5 days or in the freezer for 3-4 months.

To reheat, thaw in the fridge if frozen then reheat in the microwave or on the stove.

– Jennifer

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Easy Taco Recipe with Ground Beef

This Easy Taco Recipe is made with the most flavorful ground beef. Simmered in tomato and lime juice and seasoned with homemade taco seasoning then served with your favorite taco toppings!

Course Main Dish

Cuisine American, Mexican

Keyword easy, ground beef, Homemade Taco Seasoning

Prep Time 5 minutes

Cook Time 10 minutes

Total Time 15 minutes

Servings 4 people

Calories 204kcal

Equipment

• Cast Iron Skillet

Ingredients

• 2 teaspoons olive oil
• 1 pound extra lean ground beef I used 96% lean
• 3 tablespoons homemade taco seasoning or 1 (1.25 oz packet)
• 1 (8 oz) can tomato sauce
• 1 tablespoon lime juice
• See serving suggestions below

US Customary - Metric

Instructions

• Heat olive oil in a large non stick sauté pan over medium heat.
• Add in ground beef and taco seasoning.
• Cook, breaking up the meat as you go, until the beef is no longer pink and cooked through, about 5 minutes.
• Stir in tomato sauce.
• Gently simmer, uncovered, for 3-5 minutes, or until most of the tomato sauce has thickened, stirring occasionally to prevent sticking.
• Stir in lime juice.
• Taste and re-season, if necessary and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

 

Serve With

• Hard shell tacos
• Soft shell tacos (flour or corn)
• Rice (to make a burrito bowl)
• Tortilla chips (to make nachos)
• Lettuce (to make a salad)
• Diced tomatoes
• Shredded lettuce
• Shredded cheese
• Pico de Gallo or salsa
• Sour cream or non fat plain greek yogurt

Nutrition

Calories: 204kcal | Carbohydrates: 8g | Protein: 25g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 1086mg | Potassium: 580mg | Fiber: 2g | Sugar: 4g | Vitamin A: 1075IU | Vitamin C: 9.1mg | Calcium: 18mg | Iron: 3.9mg

The post Easy Taco Recipe – w/ Ground Beef appeared first on Show Me the Yummy.

I thought I wasn’t a fan of tofu, because any time I had it, it was bland and mushy. Then I made this air fryer tofu that was flavorful and crispy and I immediately changed my tune. If you have any tofu skeptics in your life, send them this recipe, I bet you it’ll convert them after one bite. 😉

Ingredients

Less than 10 ingredients necessary to make perfect, crispy tofu!

• Extra Virgin Olive Oil – helps create a crispy exterior and a lightly “fried” flavor. Avocado oil or another neutral flavored oil like canola oil may also be used if you’re not a fan of EVOO.
• Chili Garlic Sauce – provides a bit of nutty, spice to the recipe. If you don’t have chili garlic sauce on hand, replace with 1/2 tablespoon minced garlic and 1/2 tablespoon sriracha. Not a fan of spice? Omit the chili garlic sauce or sriracha and just use 1/2 tablespoon minced garlic instead.
• Soy Sauce – soaks into the tofu to give a salty, rich umami flavor. Use a low sodium soy sauce if you’re watching your intake. Gluten free? Use tamari or coconut aminos instead.
• Seasoned Rice Vinegar – balances out the soy sauce with a bright, tangy flavor. Seasoned rice vinegar has the addition of salt and sugar, so if you need to substitute with another vinegar (like apple cider vinegar), use half the amount called for so it doesn’t overpower the other flavors.
• Pure Maple Syrup – adds sweetness to the tofu that provides a nice contrast to the umami flavor from the soy sauce and tang from the vinegar. Maple syrup is a great natural way to add a sweet, molasses flavor to any dish. Feel free to substitute honey or agave.
• Cornstarch – coats the outside of the tofu which makes the exterior extra crispy!
• Tofu – extra firm tofu is the best tofu to use in the air fryer. Other varieties of tofu — silken, soft, medium, and firm — are too soft. Extra firm tofu can easily be cubed, tossed, and air fried without losing its shape.
• Salt – to taste. Salt is necessary to provide additional flavor to the tofu and enhances the other ingredients in the sauce.

How to make

This delicious tofu recipe takes just 15 minutes to prep and 15 minutes to cook! Super quick and super easy!

1. Drain and press tofu, then cut into 32 cubes.
2. In a small bowl, whisk together oil, chili garlic sauce, soy sauce, vinegar, and maple syrup until well-combined.
3. Transfer the sauce to a gallon-sized ziplock baggie, then add in tofu cubes. Seal and gently shake until the tofu is evenly coated. Sprinkle in cornstarch, then seal and shake again.
4. Preheat the air fryer to 375ºF then add in tofu cubes.
5. Air fry for 15 minutes, flipping halfway through, then remove the air fryer and sprinkle with salt. Repeat with remaining tofu.

How do you make crispy tofu in an air fryer?

Here are a few things you can do to get ultra crispy tofu:

• Preheat the air fryer. Let your air fryer preheat to 375ºF before adding in the tofu. This ensures that the outsides start cooking immediately so they get nice and crispy without the inside becoming overcooked.
• Use extra firm tofu. Other varieties of tofu don’t have enough structure and contain too much moisture to get crispy. Make sure you use extra firm.
• Press the tofu. Use a tofu press or read this article on how to press tofu to get any excess moisture out of the tofu. The less moisture, the crispier it will be.
• Toss with cornstarch. Cornstarch helps absorb moisture as the tofu cooks which results in a crispier exterior.
• Don’t overcrowd the air fryer. I recommend cooking your tofu in batches so you can cook smaller amounts at a time. If the pieces are all on top of each other, the air won’t be able to circulate properly and parts of the tofu may be soggy.
• Shake halfway through. Gently shake the air fryer basket halfway through the 15 minute cook time to redistribute the tofu. This ensures that the air reaches every side of the tofu so it’s evenly cooked and crispy all the way around.

What happens if you don’t press tofu?

You can still eat tofu if you don’t press it, but the flavor and texture won’t be good. Pressing tofu removes the excess moisture which allows the tofu to absorb flavors from the seasonings and marinade and allows the outside to become crispy. To press tofu: use a tofu press or read this article on how to press tofu to get any excess moisture out of the tofu. The less moisture, the crispier and more flavorful it will be.

Can you bake the tofu?

If you don’t have an air fryer, this tofu recipe is easy to make in the oven as well:

• Preheat your oven to 400ºF.
• Follow the tofu prepping instructions as listed.
• Spread the tofu onto a greased baking sheet and bake for 20-30 minutes, flipping halfway through.

What to serve with air fryer tofu

Tofu is so versatile and can be served a number of different ways with several sides:

• Tofu Fried Rice
• Easy Asian Noodles
• Thai Peanut Sauce

How to store

Leftover tofu will last in an airtight container in the fridge for 4-5 days or in the freezer for 4-6 months. To reheat, thaw in the fridge, if frozen, then warm in the air fryer to re-crisp. – Jennifer

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Air Fryer Tofu

This Air Fryer Tofu is soft on the inside, but ultra crispy on the outside. It's marinated in a flavorful sauce and makes the perfect addition to any meal!

Course Dinner, Lunch

Cuisine Chinese

Keyword 15 minute prep, air fryer, extra firm tofu

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 4 people

Calories 130kcal

Author Jennifer Debth

Equipment

• Air Fryer
• Ziploc Bags - Gallon

Ingredients

• 1 tablespoon extra virgin olive oil
• 1 tablespoon chili garlic sauce
• 1 tablespoon soy sauce or gluten free substitute such as coconut aminos
• 1 tablespoon seasoned rice vinegar
• 1 tablespoon pure maple syrup
• 2 tablespoons cornstarch
• 1 (16 oz) block extra-firm tofu drained and pressed very well, then cubed into 32 chunks
• Salt to taste

US Customary - Metric

Instructions

• Preheat air fryer to 375 degrees F and grease the basket generously with cooking spray.
• In a small bowl, whisk together oil, chili garlic sauce, soy sauce, vinegar, and maple syrup until well combined, then pour into a gallon sized baggie.
• Add tofu to the baggie, then seal and gently shake until evenly coated.
• Sprinkle the cornstarch over the tofu, then seal and gently shake until the tofu is evenly coated in the cornstarch.
• Working in batches, add tofu cubes to the preheated air fryer basket in a single layer (make sure no pieces are touching to ensure even cooking and crisping).
• Air fry for 15 minutes, gently flipping halfway through.
• Remove from air fryer, sprinkle with salt, then repeat with remaining tofu.
• Serve as desired (example: tofu fried rice or with some sort of dipping sauce) and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Serving: 1person | Calories: 130kcal | Carbohydrates: 11g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Sodium: 533mg | Potassium: 196mg | Fiber: 1g | Sugar: 5g | Calcium: 42mg | Iron: 2mg

The post Air Fryer Tofu appeared first on Show Me the Yummy.

This instant pot pork roast is a one pot wonder! Meat, veggies, and a sauce are all cooked in the same dish? Sign me up!

Ingredients

This is the ultimate comfort food recipe and bonus: it’s all made in one pot! Everything from the veggies to the meat to the gravy are all made in the Instant Pot.

• Spice Rub: Paprika, Onion Powder, Garlic Powder, Parsley Flakes, Celery Seed, Salt, and Pepper – our homemade seasoning blend that coats both the pork and the veggies to provide maximum flavor!
• Butter – used to sear the pork to form a brown crust on the surface of the meat. This helps provide more flavor and maintain moisture. Unsalted butter is used in the recipe, but feel free to use salted if that’s what you have on hand although you may need to reduce the amount of salt.
• Pork Roast – boneless center cut pork roast is a lean cut of pork with a fat “cap”. Do not remove the fat as this keeps the pork from drying out. Use pork loin roast or pork shoulder. Both are relatively affordable cuts of meat, but pork shoulder will be slightly juicier.
• Onion – yellow onion is used in the recipe, but feel free to use white or red onion. Yellow and red onions will yield a sweeter flavor whereas white onion will have more of a “bite” to it.
• Red Wine – used to deglaze the bottom of the Instant Pot. Red wine adds a rich flavor to the dish, but if you’d like to omit the alcohol grape juice, broth, or water can be used instead. Whatever you’re deglazing with, be sure to really scrape up any brown bits to avoid a BURN reading on the Instant Pot.
• Chicken Broth – provides additional moisture and flavor to the pork and vegetables. Vegetable or beef broth may be substituted. Water will work in a pinch, but you’ll likely need to adjust the seasonings to add more flavor.
• Worcestershire Sauce – adds depth with tangy, savory, sweet, and salty flavors.
• Carrots – sliced into 1/2 inch thick coins to ensure they’re fork tender. Carrots add a sweet flavor and also provide tons of nutrients.
• Yukon Gold Potatoes – peeled and cut into 1/2 inch chunks to create a perfectly fluffy texture. Yukon gold potatoes are great for Instant Pot recipes, because they hold their shape, but you’re still able to achieve a soft, fork tender, fluffy texture. Potatoes like russets may be used in a pinch, but they’re much more likely to fall apart.
• Red Wine Vinegar – mixed with the cornstarch to make a slurry which thickens the sauce from the wine and broth to create a gravy. The flavor of the vinegar provides a nice, tangy brightness to balance out the richness of the pork and veggies.
• Cornstarch – our thickening agent that turns the sauce into a gravy. The gravy should be poured over the final dish to add flavor and moisture.

How to make

Searing the pork before pressure cooking adds flavor and maintains moisture. This extra step only requires a few extra minutes, but no extra dishes!

1. Mix together spices in a small bowl, rub evenly over the pork, then sear until golden brown in the Instant Pot.
2. Cook onions for 5 minutes, deglaze with wine, stir in broth and worcestershire, place the trivet in, then put the pork on top.
3. Cover and cook on HIGH pressure for 80 minutes.
4. Release the pressure, then add in the potatoes and carrots and cook for an additional 5 minutes on HIGH pressure.
5. Remove pork and veggies then whisk the cornstarch slurry into the Instant Pot to make a gravy.
6. Slice or shred the pork, then serve the gravy over the pork and veggies!

How long do you cook pork in the instant pot?

After searing each side for 2 minutes, 2 pounds of boneless center cut pork roast takes 85 minutes to cook on HIGH pressure in a 6 quart instant pot. Keep in mind, this does NOT include the time it takes for the instant pot to come to pressure or the time it takes for the pressure to be released after cooking.

How much liquid do you put in an instant pot roast?

1 cup of liquid is needed for pot roast that is cooked in a 6 quart instant pot. Today we’re using 1/2 cup red wine and 1/2 cup chicken broth. The red wine is used to deglaze the bottom of the Instant Pot, but if you’d like to omit the alcohol grape juice, broth, or water can be used instead. The chicken broth may be substituted with vegetable or beef broth.

Can you use frozen pork?

Yes, frozen pork may be used, but you’ll need an additional 5 minutes per pound (in this case you’ll need an extra 10 minutes for a total of 90 minutes on HIGH pressure). The internal temperature should be 145 degrees F; add more time if necessary. You may end up with more liquid, so add more cornstarch and simmer time to thicken the gravy, if necessary.

What to serve with pork roast

Although this is a complete meal on it’s own, I love serving bread, a salad, and maybe an additional side or two next to this pork roast.

• Garlic Bread
• Drop Biscuits
• How to Make Jiffy Cornbread Better
• Pear, Blue Cheese, Candied Pecan Salad
• Easy Roasted Vegetables

How to store

Store leftover roast, veggies, and gravy in separate airtight containers in the fridge for 2-3 days or in the freezer for 2-3 months. To reheat, thaw in the fridge, if frozen, then heat in the microwave or stove until warm. – Jennifer

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Instant Pot Pork Roast

This Instant Pot Pork Roast is the ultimate cozy winter dinner. Loaded with juicy pork, fork tender veggies, and a flavorful gravy, this hearty dish is sure to be a family favorite.

Course Main Dish

Cuisine American

Keyword comfort food, instant pot pork, roast with vegetables

Prep Time 30 minutes

Cook Time 1 hour 30 minutes

Total Time 2 hours

Servings 4 people

Calories 618kcal

Author Jennifer Debth

Equipment

• Instant Pot

Ingredients

• 2 teaspoons paprika
• 2 teaspoons onion powder
• 2 teaspoons garlic powder
• 2 teaspoons parsley flakes
• 2 teaspoons salt plus more to taste
• 1 teaspoon pepper
• 1 teaspoon celery seed
• 4 tablespoons unsalted butter
• 2 pounds boneless center cut pork roast
• 1 yellow onion chopped into 1/2 inch chunks
• 1/2 cup red wine
• 1/2 cup chicken broth
• 1 tablespoon worcestershire
• 1/2 pound carrots sliced into 1/2 inch thick coins
• 1 1/2 pounds Yukon gold potatoes peeled and cut into 1/2 inch chunks
• 1 tablespoon red wine vinegar
• 1 tablespoon cornstarch

US Customary - Metric

Instructions

• In a small bowl, whisk together paprika, onion powder, garlic powder, parsley, salt, pepper, and celery seed, then rub half the spice mixture over the pork.
• Hit SAUTE on 6 quart Instant Pot, then once it reads HOT add in butter and allow to melt.
• Add in seasoned pork, and sear on each side until brown, about 2 minutes per side.
• Remove and set aside, then add in onions and cook, stirring regularly, for 2 minutes.
• Deglaze with red wine — be sure to scrape up any brown bits to avoid a BURN notice.
• Hit CANCEL on Instant Pot, then stir in broth and Worcestershire sauce.
• Place instant pot trivet in, place pork on top, cover and lock lid, then cook on HIGH pressure for 80 minutes — be sure the pressure valve is pointed toward SEALING.
• Flip the valve to quick release the pressure, then remove the trivet and pork and set aside.
• Toss the carrots and potatoes with remaining seasoning mix, then stir the seasoned veggies into the liquid in the instant pot.
• Return the trivet and pork, cover again (you may need to let some steam escape before you can lock the lid back in place), and cook on HIGH pressure for 5 minutes, or until the potatoes and carrots are fork tender.
• Quick release again, remove pork roast and trivet, then use a slotted spoon to remove the veggies.
• Whisk vinegar and cornstarch together into a small bowl then whisk that mixture into the liquid in the instant pot.
• Hit SAUTE on the instant pot, then simmer for 3-5 minutes or until sauce is thickened to your liking, whisking constantly.
• Slice pork, then serve the sliced pork with the cooked veggies and gravy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Nutrition

Calories: 618kcal | Carbohydrates: 44g | Protein: 56g | Fat: 21g | Saturated Fat: 10g | Trans Fat: 1g | Cholesterol: 173mg | Sodium: 1480mg | Potassium: 1952mg | Fiber: 7g | Sugar: 6g | Vitamin A: 10327IU | Vitamin C: 42mg | Calcium: 89mg | Iron: 4mg

The post Instant Pot Pork Roast appeared first on Show Me the Yummy.

Holy. Moly. This slow cooker honey sriracha chicken is gonna blow your sweet and spicy loving mind.

Sweet and spicy is such a classic combo. It just…works! This recipe is particularly amazing because you literally just throw everything into your crockpot and let it do its thing. Then before you know it, it’s ready to go and you barely had to do anything! Yep, I’m in!

Ingredients

This recipe is made up of three parts: the sauce, the chicken, and the serving/pairing suggestions. The sauce is definitely the MVP here, because the sauce is what gives this dish that amazing sweet and spicy flavor.

Sweet & Spicy Sauce

• Chicken Broth – thins out and flavors the sauce.
• Sriracha – adds heat to the dish. Use as much or as little as you like depending on your heat tolerance. Remember: you can always add more, but it’s harder to take it out. 😉
• Honey – offsets the spice from the sriracha. Feel free to add more if the end result is still a little too spicy.
• Rice Vinegar – gives a mildly tangy flavor to the sauce. DO NOT SUBSTITUTE WITH ANOTHER VINEGAR. Seasoned rice vinegar is not as potent as other vinegars (white, apple cider, etc.) If you absolutely must use another vinegar, start with a quarter of the amount listed and add more to taste after cooking, if necessary.
• Soy Sauce – provides a salty, umami, Asian inspired flavor.
• Garlic – rounds out the sauce with a subtle nuttiness.
• Ground Ginger and Black Pepper – adds a little extra heat and spice.

Other Ingredients

• Chicken Breast – some lean protein to fill out your meal. The chicken really soaks up the flavor of the sauce and becomes incredibly fork tender.
• Cornstarch – thickens the sauce. Flour may be used, but you’ll need to use twice the amount listed (*not tested).
• Green Onion (optional) – a fresh, yet subtle onion flavor.
• Cilantro (optional) – gives the meal a fresh, herbaceous taste.
• Sesame Seeds (optional) – adds some extra texture and a subtle sesame flavor.
• Carb of choice (optional) – rice, quinoa, cauliflower “rice”, mashed potatoes . . . the choice is yours!

I love how customizable sauce is! You can really make it as sweet or as spicy as you like. Making this for the kiddos? Reduce the amount of sriracha. Like it sweeter? Add more honey!

How to make slow cooker honey sriracha chicken

Can i use chicken thighs?

You can use boneless, skinless chicken thighs to replace the boneless, skinless chicken breasts in this recipe. I do not recommend using bone in and/or skin on chicken thighs. The cook time should not be affected (*not tested). Many people like using chicken thighs, because they’re often cheaper, more tender, and more flavorful than chicken breasts.

Can i use frozen chicken?

According to the USDA, you’re not supposed to cook frozen chicken in the crockpot for food safety reasons. The slow cooker can take hours to reach a hot enough temperature to kill bacteria. That being said, some sources are now saying that that’s an antiquated statement. I suggest doing some own research and using your best judgment. To quickly thaw frozen chicken, place frozen chicken breasts in a sealed ziplock baggie, then submerge the bag in a bowl of cool water. Change the water every 30 minutes to prevent it from getting too cold or too warm. This should only take about an hour.

What to serve with slow cooker honey sriracha chicken

To keep this meal ultra-healthy and delicious, I decided to serve it over a bed of quinoa. Quinoa adds additional protein and I personally love the grittier texture. If quinoa isn’t your jam, feel free to serve this with:

• Rice – white or brown
• Chicken Cauliflower Fried Rice (just omit the chicken)
• Quinoa Fried Rice
• Asian Roasted Broccoli
• Roasted Green Beans

What’s YOUR favorite thing to serve with this honey sriracha chicken? Let me know in the comments below!

How to store

After it’s completely cooked and cooled, this recipe can be stored in an airtight container in the fridge for 3-4 days or in the freezer for up to 2 months! Store the grains and side dishes separately. To reheat, pop it in the microwave or in a pan on the stove until warm!

Tender chicken, a thick, sweet, spicy, tangy sauce, all served over fluffy quinoa. Yeah, I think I totally nailed it with this one. 😉

– Jennifer

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Slow Cooker Honey Sriracha Chicken Recipe

This Slow Cooker Honey Sriracha Chicken is easy, healthy, and the perfect combination of sweet and spicy! With very little active time required, this recipe is perfect for when you want a healthy AND delicious meal without spending tons of time in the kitchen! 

Course Main

Cuisine Asian

Keyword crockpot, easy, sweet and spicy

Prep Time 10 minutes

Cook Time 4 hours

Total Time 4 hours 10 minutes

Servings 4 people

Calories 452kcal

Equipment

• Crockpot
• Nesting Bowls
• Whisk

Ingredients

• 2 pounds boneless skinless chicken breasts uncooked
• 1 cup chicken broth
• 1/2 cup honey
• 1/2 cup Sriracha see notes below
• 1/2 cup rice vinegar see notes below
• 1/2 cup soy sauce gluten free variety, coconut aminos, or tamari, if necessary
• 4 cloves garlic minced or pressed
• 1/2 teaspoon ground ginger
• 1/4 teaspoon black pepper
• 1/4 cup cornstarch

Optional toppings

• Green onion thinly sliced
• Cilantro chopped
• Sesame seeds

US Customary - Metric

Instructions

• Grease your crockpot with cooking spray.
• Whisk together sauce ingredients: broth, honey, Sriracha, vinegar, soy sauce, garlic, ground ginger, and black pepper. Taste and re-season, to taste.*
• Pour half the sauce into crockpot.
• Place chicken into crockpot.
• Pour the rest of the sauce over the chicken.
• Place the lid on and cook on LOW for 3 hours.
• After 3 hours, remove chicken from crockpot and set aside.
• Slowly whisk the cornstarch into the sauce until well combined.
• Cut the chicken into large chunks and place back into crockpot.
• Cook on HIGH, covered, for an additional hour***
• Serve with your choice of rice (or quinoa) and additional toppings and enjoy!
• Take 5 seconds to rate this recipe below. We greatly appreciate it!

Notes

This is spicy, but that’s the point! Not a fan? Try adding half as much sriracha OR add an extra 1/4 cup of honey. Taste the mixture BEFORE cooking it, so you can get the perfect sweet/spicy combo for you!

See substitution suggestions for rice vinegar. Do NOT replace with equal parts of another vinegar.

Want the sauce thicker? Keep your slow cooker on the “warm” setting” after cook time has completed with the lid off. It’ll thicken as it sits.

Nutrition

Calories: 452kcal | Carbohydrates: 45g | Protein: 51g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 145mg | Sodium: 2894mg | Potassium: 1024mg | Sugar: 35g | Vitamin A: 115IU | Vitamin C: 30.4mg | Calcium: 29mg | Iron: 2.1mg

This post was originally published May 10, 2016 and has been updated to provide more detailed content. 

The post Slow Cooker Honey Sriracha Chicken Recipe appeared first on Show Me the Yummy.