Archive for the ‘Main Dishes’ Category

The Best Gluten-Free Meatloaf Recipe

Wednesday, February 21st, 2024

This easy gluten-free meatloaf recipe uses an unusual breadcrumb substitute- instant mashed potatoes! With a tangy glaze, this recipe is a classic for a reason!

The Best Gluten-Free Meatloaf Recipe

I have tried and tried and tried to create a delicious gluten-free meatloaf but have failed on countless occasions. 

We incorporated all of the usual suspects for months of testing.

From oatmeal to gluten-free breadcrumbs to no breadcrumbs to fresh gluten-free breadcrumbs. 

It was a parade of hard-as-a-rock meatloaves, runny meatloaves, gummy meatloaves, and dense meatloaves. 

Imagine my delight when I stumbled upon a gluten-free substitute that finally created the consistency we had been after all along.

This tried-and-true gluten-free ingredient is one I had never considered until America’s Test Kitchen offered this as a suggestion in their How Can It Be Gluten-Free Cookbook.

This meatloaf recipe offers an unusual binding agent that yields a fluffy and delicious meatloaf without gluten. 

Here’s the secret: Your new meatloaf gluten-free breadcrumb substitute is instant mashed potato flakes! 

Let’s break down how this recipe works and some tips and tricks for the perfect gluten-free loaf that you can eat now or freeze for later!

The Best Gluten-Free Meatloaf Recipe

Kitchen Equipment Needed for Gluten-Free Meatloaf

Meatloaf pan– For your prepared gluten-free loaf- if you don’t have one, please see the substitution below.

Large mixing bowl- For mixing the meatloaf mixture

Whisk- For mixing the meatloaf glaze

12-inch nonstick skillet- For sauteing the veggies in this recipe

Brush- For applying the meatloaf glaze.

Measuring cups and spoons- For measuring the ingredients in this meatloaf mixture.

The Best Gluten-Free Meatloaf Recipe

How to Make a Gluten-Free Meatloaf

Scroll down to see the complete ingredient list and step-by-step instructions.

Preheat and Prepare: Adjust the oven rack to the upper-middle position and preheat the oven. Prepare the meatloaf pan and spray the foil with cooking oil spray.

Prepare the Glaze: In a bowl, stir the ketchup, light brown sugar, and cider vinegar until well combined. Set aside.

Sauté the Aromatics: Heat vegetable oil in a skillet. Sauté finely chopped onions until softened for about 5 minutes. Stir in minced garlic and thyme, cooking until fragrant for about 30 seconds, and transfer the mixture to a large bowl. Let cool. 

Mix the Meatloaf Mixture: Combine cooled onion with eggs, milk, Dijon mustard, gluten-free Worcestershire sauce, salt, pepper, potato flakes, and minced parsley. Mix until fully incorporated, and blend in ground pork and lean beef.

Shape and Bake: Transfer the meat mixture to the foil rectangle on the wire rack and shape it into a 9×5-inch loaf. Brush half of the ketchup mixture over the meatloaf. Bake in the preheated oven for 40 minutes. After 40 minutes, brush the remaining ketchup mixture over the meatloaf.

Let the meatloaf cool for 15 minutes before slicing.

This is a brief overview of my recipe. If you need comprehensive instructions, please refer to the recipe card at the bottom of this post.

Before I share the full recipe, I’d love to put all those hours I spent in cooking classes for my dietetics program to work.

Here’s how to nail a great meatloaf no matter what recipe you use. 

The Best Gluten-Free Meatloaf Recipe

What Keeps Meatloaf From Falling Apart?

There are three ways to keep a meatloaf from falling apart- binding agents, avoiding overmixing, and using a pan with drainage holes.

Ingredients that act as binders, such as eggs, breadcrumbs, or a gluten-free substitute like instant mashed potatoes, are essential.

These ingredients help hold the meat mixture together and provide structure during baking. 

Also, try to avoid overmixing the meatloaf mixture, as excessive mixing can break down the proteins in the meat and result in a crumbly texture. 

What Are Potato Flakes?

Technically, potato flakes are dehydrated mashed potatoes cooked, mashed, and then dried to form flakes. 

Instant mashed potatoes are a shelf-stable product used as a quick way to prepare mashed potatoes.

Typically, you would rehydrate them with water, milk, or a mixture of both, along with added butter or margarine.

Besides serving as a quick side dish, potato flakes are a gluten-free thickening agents.

You can use this in soups and stews, as a binder in meatloaf and meatballs, and in bread making to add moisture and a soft texture. 

Experiment in your kitchen beyond this recipe using this as your binder. 

Why Are Instant Mashed Potatoes a Good Breadcrumb Replace For a Gluten-Free Meatloaf?

When I took cooking classes, we constantly tested binding agents, and I’m baffled why I hadn’t considered this as a tool before. 

Now, I’m dreaming of other ways to incorporate it into my other recipes, from meatballs to meatloaves.

Let’s discuss why instant mashed potatoes are an excellent breadcrumb substitute:

Texture: Instant mashed potatoes have a powdery consistency that, when mixed with liquids, forms a thick and cohesive mixture. 

This helps hold the meatloaf together just like breadcrumbs or traditional wheat-based binders.

Neutral Flavor: Instant mashed potatoes typically have a mild, neutral flavor, which won’t overpower the taste of the meatloaf. 

Naturally Gluten-Free: Since instant mashed potatoes are made from potatoes, they are naturally gluten-free. 

This is the perfect ingredient substitute for those who need to avoid gluten due to celiac disease or gluten sensitivity.

Convenience: Instant mashed potatoes are readily available and easy to prepare, making them a convenient option for adding moisture and binding properties without needing specialty ingredients.

Price: This ingredient choice is less expensive than gluten-free breadcrumbs and is available at all discount grocery stores (hint, hint- Aldi Supermarket), including the dollar store! 

How Can I Make This a Dairy-Free Meatloaf Recipe?

To make this dairy-free, choose a non-dairy alternative like almond milk or soy milk for this recipe.

For the record, most instant potato flakes do not contain dairy.

They are typically made from dehydrated potatoes without any dairy ingredients added. 

However, it’s always a good idea to check the ingredient list on the packaging or contact the manufacturer for clarification.

Meatloaf Pan

What Are Meatloaf Pans?

A meatloaf pan is a baking dish designed specifically for making meatloaf. 

It typically has a rectangular shape with high sides and may come with a removable insert or rack that allows excess fat to drain away during cooking.

Meatloaf pans come in various materials, including metal, glass, and silicone, and may feature non-stick coatings for easy cleanup. 

Using a meatloaf pan helps shape it into a uniform loaf shape and prevents it from spreading too much during baking. 

Additionally, the high sides of the pan help contain any juices or glazes added to the meatloaf, ensuring that it stays moist and flavorful.

Meatloaf Pan Substitution

What If I Don’t Have a Meatloaf Pan? 

As someone with a small kitchen, I want always to be mindful of your kitchen storage.

I’m showing a simple, budget-friendly alternative that will yield delicious results without excess grease. Here’s what you can do:

If you find yourself without a dedicated meatloaf pan, you can achieve delicious results with a simple workaround. Here’s what to do:

Prepare Your Setup: Place a standard cooling rack on a rimmed baking sheet. This setup will elevate the meatloaf and allow excess grease to drain during baking.

Create a Foil Mold: Tear pieces of foil, roughly the size of a loaf pan, to lay on top of the cooling rack. Ensure that the foil extends over the edges of the rack to contain the meatloaf mixture.

Prevent Sticking: Spray the foil with cooking spray to prevent the meatloaf from sticking during baking.

Meatloaf Pan Substitution

Poke Draining Holes in the Foil:  Using a wooden skewer,  poke holes to drain the grease from the loaf. These holes will allow the excess grease to drain away and collect on the baking sheet below.

Bake as Directed: Once your setup is ready, shape your meatloaf mixture on the foil-lined cooling rack according to your recipe’s instructions.

The Best Gluten-Free Meatloaf Recipe

What If I Don’t Like This  Meatloaf Glaze?

For an Italian twist on your gluten-free meatloaf, use canned tomato sauce instead of the sweet glaze. 

This easy swap adds a savory flavor that perfectly matches the meatloaf’s rich taste. 

I prefer how tomato sauce brings in acidity and is more reminiscent of my favorite Italian meals.

Follow the instructions for the gluten-free meatloaf recipe, but substitute with an 8-ounce can of tomato sauce and season with your favorite spices like garlic powder, onion powder, basil, and salt. 

What Are the Best Sides for Meatloaf?

If you have a box of instant potatoes, you can make those.

I love to add fresh ingredients like a scoop of creamy Borisin cheese, fresh chives, or sour cream to elevate this pantry ingredient. 

Other options: Roast frozen green beans, these oven-roasted baby potatoes, or this easy make-ahead mashed potatoes recipe that can be tucked in the freezer for busy weeknights.

Can I Freeze This Gluten-Free Meatloaf?

Yes, you can freeze this gluten-free meatloaf both before and after baking. 

To freeze before baking, prepare the meatloaf as per the recipe, but stop before baking. 

Wrap the uncooked meatloaf tightly in plastic wrap or aluminum foil, and place it in a freezer-safe bag or container. 

When you’re ready to bake, thaw it in the refrigerator overnight before cooking as directed.

To freeze after baking, allow the cooked meatloaf to cool completely. Then, wrap it securely in plastic wrap, followed by aluminum foil, or place it in a freezer-safe bag or container. 

To reheat, thaw the meatloaf in the refrigerator overnight and then reheat in the oven until it is heated through. 

When freezing make sure to label with the date. Whichever preparation you choose for freezing, this gluten-free meatloaf can be frozen for up to 3 months.

Looking for more gluten free recipes for easy dinners? Here are three of our favorites:

The Best Gluten-Free Meatloaf Recipe

The Best Gluten-Free Meatloaf Recipe

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

This traditional meatloaf recipe has a tangy glaze that reminds me of my childhood. The secret ingredient is a box of instant mashed potatoes from your pantry.


  • ½ cup ketchup
  • ¼ cup packed light brown sugar
  • 4 teaspoons cider vinegar
  • 1 tablespoon vegetable oil
  • 2 onions, chopped fine
  • 4 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or ½ teaspoon dried
  • 2 large eggs
  • ½ cup milk of choice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons gluten-free Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup potato flakes
  • ⅓ cup minced fresh parsley
  • 1 pound ground pork
  • 1 pound lean ground beef (85 percent lean)


  1. Adjust the oven rack to the upper-middle position and preheat oven to 350°F. Prepare a 9 Inch x 5 Inch meatloaf pan with cooking spray.  
  2. Stir ketchup, sugar, and vinegar in a bowl and set aside.
  3. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add onions and cook until softened about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Transfer to a large bowl and let cool for 5 minutes.
  4. Whisk in eggs, milk, mustard, Worcestershire, salt and pepper. Stir in potato flakes and parsley. Add pork and knead with hands until thoroughly combined. Add beef and continue to knead until uniform.
  5. Transfer the meat mixture to your prepared pan. Brush half of the ketchup mixture over the meatloaf. Bake meatloaf in preheated oven for 40 minutes.
  6. Brush meatloaf with remaining ketchup mixture and continue to bake until the internal temperature reaches 160°F, 30 to 35 minutes. 
  7. Let the meatloaf cool for 15 minutes before slicing and serving with your favorite side dishes.


Please see instructions in the post for how to prepare gluten-free meatloaves on a sheet pan if you do not have a meatloaf pan.

You can substitute this sweet topping with an 8-ounce can of tomato sauce mixed with your favorite Italian seasonings for a different flavor profile.

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Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 399Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 151mgSodium: 569mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 34g

Looking for more gluten free recipes for easy dinners? Here are three of our favorites:

Gluten-Free Orange Chicken– This takeout recipe is thickened with gluten-free flour or cornstarch. The fresh orange sauce makes this recipe a family favorite.

Gluten-Free Meatballs– This meatball recipe can be served over your favorite gluten-free pasta, on your favorite gluten-free bun, or as an appetizer.

Gluten-Free Pad Thai– Pick your favorite protein and enjoy this takeout treat at home. This is a great way to use up frozen shrimp in the freezer!

TELL ME: What did you think of this gluten-free meatloaf recipe?

Recipe updated: February 21, 2024

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Easy Seafood Fried Rice (Better Than Takeout)

Monday, September 11th, 2023

Meal prep this seafood Fried Rice from leftover rice, soy sauce, veggies, and your favorite seafood. Try this better than takeout shrimp fried recipe today. 

Seafood Fried Rice

Are you looking for a versatile and budget-friendly dish to help you put those odds and ends in your fridge to good use? 

Look no further than this Seafood Fried Rice recipe!

This flavorful meal transforms leftovers into a tasty lunch option and can be customized to suit your dietary preferences, such as using cauliflower rice for a lower-carb version. 

If you meal prep brown rice in your rice cooker like we do each week, you already have a wonderful base for this recipe. Learn how to cook brown rice in rice cooker today.

In this blog post, we’ll walk you through simple steps to create a delicious Shrimp Fried Rice that’s a healthier and more satisfying alternative to your takeout cravings.

Seafood Fried Rice

How to Cook Fried Rice With Shrimp or Prawns

Scroll down to see the complete ingredient list and printable step-by-step instructions.

Shrimp or Prawns

Cooked rice (day-old rice works best)

Frozen mixed vegetables


Soy sauce

Cooking oil

Optional extras (see below for ideas)

Seafood Fried Rice

Step 1: Prep Your Ingredients

Gather your ingredients- Shrimp or Prawns, cooked rice (day-old rice works best), frozen mixed vegetables, eggs, soy sauce, cooking oil, and any optional extras (see below for ideas).

If using day-old rice, break up any clumps so that it’s easier to work with in the pan.

Measure your frozen veggies.

Beat the eggs in a small bowl and set them aside.

Step 2: Sauté Your Veggies

Heat some cooking oil in a large pan or wok over medium-high heat.

Add your chopped vegetables to the pan and stir-fry them until they’re tender but still crisp. This should take about 3-4 minutes.

Seafood Fried Rice- Cooking Eggs and Veggies in Wok

Step 3: Scramble the Eggs

Push the sautéed vegetables to one side of the pan to make space.

Pour the beaten eggs into the empty side of the pan. Allow them to cook without stirring for a few seconds.

Once they start to set, scramble the eggs until fully cooked.

Now, mix the scrambled eggs with the cooked vegetables in the pan.

Seafood Fried Rice

Step 4: Add Seafood and Rice

Add your cooked shrimp or prawns to the pan with the vegetables and eggs.

Next, add the cooked rice. Stir everything together to combine.

Step 5: Season to Perfection

Drizzle soy sauce over the mixture to add flavor and color. Be sure to taste as you adjust the seasoning to your liking.

If you like a bit of heat, you can also add a dash of sriracha sauce or crushed red pepper flakes.

Seafood Options You Can Try In your Fried Rice

Shrimp: Cooked shrimp adds a delicious seafood flavor and texture to the fried rice. 

Crab Meat: Lump crab meat or imitation crab can be flaked into the rice for a sweet and briny taste.

Scallops: Sliced or chopped scallops provide a tender and mildly sweet seafood element.

Mussels: Steamed and shelled mussels can be mixed into the fried rice for a unique taste and texture.

Fish Fillets: Small pieces of white fish, such as tilapia or cod, can be lightly seasoned and pan-fried, then added to the rice.

Lobster: Lobster meat, diced into chunks, offers a luxurious addition to seafood fried rice.

Fish Roe: Roe from fish like salmon or flying fish can be used as a garnish for a burst of salty flavor.

Oysters: Fresh or canned oysters can be chopped and stirred into the fried rice for a unique taste.

Smoked Salmon: Flaked or thinly sliced smoked salmon can add a delightful smoky flavor.

Sardines: Canned sardines can be flaked and mixed into the rice for a strong, savory taste.

Seafood Fried Rice

Seafood Fried Rice Toppings to Try:

Chopped green onions or chives for freshness

Pineapple chunks for a sweet and tangy twist

Sesame seeds for a crunchy texture

Cashews or peanuts for added crunch and protein.

Yum Yum Sauce

What Goes With Shrimp Fried Rice?

For lunch meal prep, I paired this  Shrimp Fried Rice recipe with bags of green grapes and some prepared edamame for a delicious lunch.

Be sure to scroll down for even more meal prep ideas!

Seafood Fried Rice

Seafood Fried Rice

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A frugal chef’s dream dish made from leftover rice and veggies. Try this shrimp fried rice for a meat-free night at your house or any other suggested seafood combination.


  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 1 pound medium prepared fresh shrimp or prawns (see post for more seafood options)
  • 2 cups frozen mixed vegetables (any mix of frozen peas, carrots, corn, and green beans)
  • 3 minced garlic cloves
  • 1 teaspoon fresh ginger
  • 3 large eggs, lightly beaten
  • 4 cups cooked jasmine or other long-grain white rice, preferably cold and day-old
  • 4 tablespoons soy sauce
  • Salt to taste


  1. In a large skillet or wok, heat sesame oil and canola oil. 
  2. Add shrimp or prawns and cook for 3 minutes or until pink and done. With a slotted spoon, remove the seafood into a bowl and set aside.
  3. Add your choice of veggies and cook for two minutes. 
  4. Add garlic and ginger and cook for one more minute.
  5. Scoot your veggies to one side and add your beaten eggs to the wok (see the picture in this post for guidance). Scramble the eggs well.
  6. Finish by adding the cooked rice, soy sauce, and salt to taste. Stir to combine.
  7. Add the seafood and toss well.


For variations on seafood options, see today's post with tinned fish and fresh seafood options. Shrimp rice topping suggestions can also be found for variations.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 238mgSodium: 831mgCarbohydrates: 39gFiber: 3gSugar: 2gProtein: 27g

The calorie and nutrition information provided with our recipes is intended to be an estimate based on commonly used ingredients and serving sizes. However, individual nutritional needs may vary, and the actual values can depend on factors such as specific brands of ingredients, preparation methods, and portion sizes. Please use these figures as estimates.

Easy Meal Prep Ideas

Try these 3 other meal prep ideas for lunch or dinner.

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Creamy Pumpkin Pasta (So Easy and Delicious)

Saturday, September 9th, 2023

This creamy pumpkin pasta is gluten-free and made from canned pumpkin. This easy fall dinner idea is a cozy, satisfying meal for any season and so easy.

Creamy Pumpkin Pasta from

Are you craving a comforting and creamy pasta dish with a seasonal twist? 

Look no further than this delightful creamy pumpkin pasta recipe on our site that has been my family favorite since 2009. 

Perfectly balanced flavors and a creamy texture make this dish a fall favorite for many readers. 

The best part about this unique recipe is that this pasta sauce is creamy AND gluten-free! The secret thickening ingredient is sour cream!

In this article, we’ll provide step-by-step instructions on preparing this mouthwatering pumpkin sauce recipe and answer a frequently asked question to help you master this dish.

Creamy Pumpkin Pasta from

How to Make Pumpkin Pasta Sauce Recipe

Scroll down to see the complete ingredient list and printable step-by-step instructions.

Step 1: In a large skillet, sauté garlic in olive oil over medium heat. Add turkey sausage, cook until no longer pink, and remove from skillet.

Step 2: Pour chicken stock into skillet to deglaze. Whisk in half & half, sour cream, pumpkin, white vinegar, nutmeg, salt, white pepper, and sage. Simmer for 10 mins.

Step 3: Boil penne in salted water until al dente (about 11-12 mins). Reserve 1 cup of pasta water before draining.

Step 4: Stir drained pasta into pumpkin sauce with sausage. Simmer for 3 mins, adding reserved pasta water to thin as needed.

Step 5: Garnish with grated cheese and parsley. Customize to taste. Enjoy!

Here are some answers to frequently asked questions about this recipe:

How Many Cups Are in a Can of Pumpkin?

How Many Cups Are in a Can of Pumpkin?

A 15-ounce can of pumpkin contains about 1 ¾ cups of pumpkin. One can of pumpkin is needed for this recipe. 

Can I Use a Different Type of Pasta For This Dish?

While penne and rotini are excellent choices for this creamy pumpkin pasta, you can certainly use other pasta shapes like fettuccine, linguine, or spaghetti. 

Just be sure to adjust the cooking time according to the pasta type you choose.

Can You Substitute Pumpkin Puree for Canned Pumpkin in Your Creamy Pumpkin Pasta Recipe?

Absolutely! You can seamlessly swap canned pumpkin for homemade pumpkin puree in many pumpkin recipes.

Both pumpkin puree and canned pumpkin are often used interchangeably due to their similar consistency and flavor profiles.

However, it’s essential to avoid using pumpkin pie filling as a substitute, as it contains added sugars and spices that can significantly alter the flavor of this pumpkin pasta sauce.

Creamy Pumpkin Pasta

What Goes Well with Pumpkin Pasta Sauce?

Roasted Vegetables: Roasted vegetables like green beans, broccoli, or Brussels sprouts complement the pumpkin sauce beautifully.

Sausage: Just like in the recipe you provided, sausage, whether it’s a sweet Italian turkey sausage or a spicy sausage, adds contrast to the creamy pumpkin sauce.  

Spinach or Kale: Fresh greens like spinach or kale can be wilted into the sauce for added color, nutrients, and a touch of bitterness that balances the sauce’s richness.

Bacon or Pancetta: Substitute the sausage with crispy bacon or pancetta bits to add a smoky, salty crunch that complements the creamy pumpkin sauce.

Nuts: Toasted nuts like chopped walnuts, pine nuts, pepitas, or pecans sprinkled on top can add a delightful crunch and nutty flavor that contrasts with the creamy sauce.

Dried Cranberries: You can sprinkle some dried cranberries on top for a touch of sweetness. Their tartness can be a lovely contrast to the richness of the sauce. 

A Dash of Spice: You can add a pinch of red pepper flakes or a drizzle of balsamic glaze for a subtle kick or a hint of acidity, respectively. Remember, the white pepper in this recipe will already give this recipe a kick. 

Ground White Pepper

What is the Difference Between White Pepper and Black Pepper?

White pepper is a milder spice than black pepper, with a subtle, earthy flavor. 

You can find it in the spice section of most grocery stores, online retailers, specialty spice shops, or international markets. 

It’s commonly used in creamy sauces like this pumpkin pasta dish and incorporated in my chai latte mix which is also popular around the holidays. 

The Best Gluten-Free Pumpkin Bread

What Can I Do With Leftover Canned Pumpkin?

While you can use the whole can of pumpkin for this recipe, there are many recipes on the site to try with canned pumpkin.  

Our family loves this gluten-free pumpkin bread, pumpkin spice pancakes, pumpkin chili, and pumpkin spice lattes.

Creamy Pumpkin Pasta
Creamy Pumpkin Pasta

Creamy Pumpkin Pasta

Yield: 8 servings
Prep Time: 5 minutes
Cook Time: 25 minutes
Total Time: 30 minutes

Creamy pumpkin pasta is an autumn-inspired dish that combines the rich, velvety goodness of pumpkin puree with a blend of spices for a cozy and comforting meal.


  • 2 garlic cloves, minced
  • 2 tablespoons olive oil
  • 1 pound package of Sweet Italian Turkey Sausage (removed from its casing)
  • 1 cup to 2 cups pureed pumpkin (adjust to personal taste)
  • 2 cups chicken stock or vegetable stock (chicken broth or vegetable broth work too)
  • 2 teaspoons white wine vinegar
  • ¼ cup half & half
  • ½ cup sour cream (low-fat or fat-free)
  • ¼ teaspoon nutmeg
  • 1 teaspoon salt
  • ¼ teaspoon white pepper
  • 1 tablespoon fresh sage, minced
  • 2 tablespoons fresh parsley, minced
  • ¼ cup Romano or Parmesan cheese, shredded
  • 1 pound penne or rotini pasta (can substitute with gluten-free)


    1. In a large skillet, sauté the garlic in the olive oil over medium heat. Add the turkey sausage and cook until it is no longer pink, breaking the meat up with your spoon as you cook it. Once cooked, remove the turkey sausage and garlic from the skillet.
    2. Pour the chicken stock into the skillet to deglaze the pan. Use a wire whisk to scrape up all of the flavorful bits stuck to the pan.
    3. Whisk in the white wine vinegar, half & half, sour cream, pumpkin puree, nutmeg, salt, white pepper, and sage. Let the sauce simmer for about ten minutes, to allow the flavors to meld together.
    4. While the sauce simmers, boil the penne in salted water until it reaches an al dente texture (approximately 11-12 minutes). 
    5. Before draining the cooked pasta, reserve a cup of the pasta water to help thin the sauce later. Once cooked, drain the pasta and set it aside.
    6. Stir the drained pasta into the pumpkin sauce, along with the cooked turkey sausage, and let it simmer for three more minutes or until the sauce thickens and clings to the pasta. Add small amounts of the reserved pasta water to thin as needed. 
    7. To finish this dish, garnish it with grated Parmesan or Romano cheese and a sprinkle of parsley.


Feel free to customize this recipe to suit your taste. You can adjust the amount of pumpkin puree for a stronger or milder pumpkin flavor or experiment with different pasta shapes, as mentioned in the frequently asked question.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 340Total Fat: 15gSaturated Fat: 5gTrans Fat: 0gUnsaturated Fat: 8gCholesterol: 68mgSodium: 868mgCarbohydrates: 29gFiber: 2gSugar: 4gProtein: 21g

The calorie and nutrition information provided with our recipes is intended to be an estimate based on commonly used ingredients and serving sizes. However, individual nutritional needs may vary, and the actual values can depend on factors such as specific brands of ingredients, preparation methods, and portion sizes. Please use these figures as estimates.

Tell Me: What did your family think of this recipe?

How to Cook Chicken Breasts from Frozen

Thursday, August 12th, 2021

How to Cook Chicken Breasts from Frozen

Looking for a fast way to cook frozen chicken? Today I’m sharing my foolproof recipe to bake chicken—no need to thaw chicken for this recipe. Learn how to safely oven-bake chicken, cook frozen chicken in your slow cooker, and get tips for cooking frozen chicken in your pressure cooker. Try these foolproof methods on your next meal plan.

If I had to point the finger at where I began to realize the beauty in make-ahead meals, it would be at this bag of frozen chicken that I cook each week for our family. 

This easy cooking tutorial is just what you need for your sandwiches and wraps. The best part is that you can prepare chicken in bulk for your week right from its frozen state with my easy technique.

How to Cook Chicken Breasts from Frozen

For our family of four, I prepare three pounds of chicken each week (one frozen bag of chicken breasts from ALDI, to be exact!), and we usually plow through these three pounds by Wednesday or Thursday of the week.

I can attest to the fact that we never have leftovers with this recipe.

I started making a habit of baking this chicken, on grocery day, as I put the rest of the food away.

For five minutes of prep work, it has saved us at least a hundred bucks a month. Just think how much I am saving by eating at home instead of a Panera visit!

Before we begin, here are a few commonly asked questions about cooking frozen chicken!

What are the guidelines for safely cooking frozen chicken?

It is essential to follow the USDA guidelines when preparing poultry. For example, the USDA states explicitly, “Do not cook frozen chicken in a slow cooker or the microwave; thaw it before cooking.”

Chicken can be cooked though from the frozen state in the oven or on the stove. Expect your cooking time to be about 50% longer if you do not thaw your chicken first.

Can you put frozen chicken in your crockpot?

The USDA advises NOT to put frozen chicken in your slow cooker because the internal temperature does not rise fast enough to meet food safety standards.

How long is frozen chicken good for?

A bag of frozen chicken from your supermarket should last approximately nine months, according to the USDA.

The prepared, cooked chicken, though, should be used within three months of freezing.

What is the safe internal temperature of chicken?

A safe internal temperature of 165° Fahrenheit (75° Celsius) is recommended by the USDA. An instant-read thermometer inserted in the thickest part of the chicken breast is always your best guide. This is my favorite meat thermometer.

How Can I Adjust this Cooking Technique for a Large Family or Gathering?

The best investment that I’ve made is buying two of these jumbo baking sheets! They fit perfectly in a standard oven! With these baking sheets, you can easily double this recipe.

How long can you keep cooked chicken in the refrigerator?

Properly stored, cooked chicken will last for 3 to 4 days in the refrigerator.

Glass containers with airtight lids are my favorite for storing. When taking to potlucks, I rely on these inexpensive plastic containers for transporting.

How to Cook Chicken Breasts from Frozen

How to Cook Chicken Breasts from Frozen

Here are 3 techniques to cook frozen chicken breasts!

How to Cook Chicken Breasts from Frozen

How to Cook Chicken Breasts from Frozen

Frozen Chicken in the Oven

Baked Frozen Chicken

Baked Frozen Chicken

How to Bake Frozen Chicken

I have had people ask me at potlucks and gatherings how I bake my frozen chicken. After testing different temperatures of cooking frozen chicken and spice combinations, I am thrilled to share my favorite recipe.

This is the recipe I rely upon for topping salads, making chicken wraps, or as an accompaniment to a brown rice bowl.

Spread your frozen chicken breasts on two cookie sheets.

Don’t love the clean-up?

Consider lining the baking sheets with parchment paper or a nonstick heavy-duty aluminum foil.

I love these parchment squares because they make the whole clean-up process a little easier.

Brush or drizzle your chicken breasts with olive oil, salt generously, and finish with your favorite seasoning.

My secret ingredient (and this is no endorsement- just a HUGE fan!) is this Mrs. Dash Tomato Basil Garlic seasoning mix.

I found this seasoning mix in the spice aisle, and it makes such a fantastic dry rub on the chicken that it tastes as good as anything you would get in a restaurant.

Since it is salt-free, I layer on the salt just the way I like, which helps enhance the chicken’s flavor.

Baking frozen chicken is safe, according to the USDA.

Frozen Chicken Breast Baked and Sliced

My secret ingredient (and this is no endorsement- just a HUGE fan!) is this Mrs. Dash Tomato Basil Garlic seasoning mix.

I found this seasoning mix in the spice aisle, and it makes such a fantastic dry rub on the chicken that it tastes as good as anything you would get in a restaurant.

Since it is salt-free, I layer on the salt just the way I like, which helps enhance the chicken’s flavor.

Baking frozen chicken is safe, according to the USDA.

How to Boil Frozen Chicken

Boiling chicken is another safe and effective way to prepare shredded chicken for your recipes. Add a cup of chicken stock (or broth) and 4-5 frozen chicken breasts in a large pot.

Bring this all to a boil and then simmer for 20 minutes or until you have reached 165° Fahrenheit (75° Celsius).

Remember, if you are unsure if your chicken is done, a meat thermometer is a cook’s best friend. First, make sure the internal temperature of your chicken is 165 degrees.

Instant Pot Shredded Chicken from


How to Pressure Cook Frozen Chicken

You may recall my tutorial for preparing frozen chicken in your pressure cooker. My Instant Pot Shredded Chicken recipe is one of our most popular and is my favorite meal prep technique.

You can read a full tutorial on pressure cooking frozen chicken (or fresh chicken) in this post.

This recipe calls for 1 cup chicken broth on the bottom and resting seasoned frozen chicken on top.

Once again, the cooking time on frozen chicken varies based on the size of the breast.

If the chicken breasts are small, 12 minutes of cooking time at high pressure works great.

Average size chicken breasts will take about 14 minutes. That means, in less than 30 minutes of effort, you will have chicken for a week’s worth of meals.

Large pieces are best at 16 minutes.

Instant Pot Shredded Chicken from

click on pictures or click here for tutorial

Be sure to visit the entire tutorial to learn more.

Once the Instant Pot beeps, make sure your pressure cooker turns off (and doesn’t start the, “keep warm,” setting. Allow it to release naturally for ten minutes.

Once the ten minutes of pressure release are done, you can open the pot and shred your chicken.

I like to pour a bit of the chicken broth (or stock) on top to help the meat retain its moisture.


Bake Chicken Breasts From Frozen
Recipe Type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 8 servings
An easy way to prepare frozen chicken in bulk for salads, wraps, and as the main attraction for your family’s week.
  • 3 pounds frozen boneless chicken breasts
  • Mrs. Dash Tomato Basil Seasoning
  • Extra-Virgin Olive Oil
  • Kosher Salt & Pepper
  1. Preheat the oven for 375 degrees and spray a cookie sheet with cooking spray.
  2. Spread the frozen chicken breasts out over one or two cookie sheets.
  3. Drizzle a little olive oil over the chicken breasts and then sprinkle liberally with the seasoning mix, kosher salt and fresh black pepper.
  4. Bake for 45-50 minutes or until the chicken is cooked through.
  5. Allow the chicken to rest ten to fifteen minutes (to allow the juices to redistribute within the meat). Dice or shred for your recipes for the week.


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Looking for recipes that use shredded chicken? Check out these ideas!

Use shredded chicken for enchiladas use shredded chicken in enchiladas

chicken pesto frittata use shredded chicken in a chicken pesto frittata

chicken caesar pasta salad use roasted or shredded chicken in a chicken caesar pasta salad

Happy cooking!

How to Cook Chicken Breasts from Frozen

The Best Chicken Burgers Recipe

Tuesday, July 6th, 2021

Try this easy 3-ingredient chicken burger patties recipe for your next family cookout! These ground chicken burgers are easy to prep ahead and a perfect dish to grill out for a crowd. They are topped with fresh mozzarella, spinach, tomato, and a lightly toasted hamburger bun. You will want to make these chicken patties over and over again. 


Are you looking for a healthy alternative to hamburgers on the grill for your summer cookout?

Although I love a beef burger, we have been trying to eat more heart-healthy and rely a lot on chicken breast to get our protein fix without the fat and calories.

Few recipes get as much love in our house as this chicken burger recipe.

After many summers making these, I have discovered that these are great to prepare in make-ahead containers with the grocery store’s sale on whatever fruits and vegetables are in season. The burgers reheat like a dream and are fancy enough that they are perfect for entertaining. 

I never thought we would ever prefer a chicken burger recipe over a juicy Angus burger, but this is THE recipe that my family requests repeatedly. 

 The Best Chicken Burgers Recipe

This chicken pesto burger recipe has been a family favorite for years.

These burgers take just a few ingredients and avoid traditional chicken burger fillers (typically, a cup of bread crumbs or more!). The absence of fillers makes it a great gluten-free dish to share.

How to Grill These Chicken Burgers

Because these burgers do not contain filler ingredients, it makes a very delicate patty. I prepare these on a greased foil-lined baking sheet. Grilling them on a foil-lined grill (sprayed with a bit of nonstick cooking spray) over medium-high heat, uncovered, helps them keep their consistency and juiciness. 

You will want to make sure that they have a good five minutes on the grill before attempting to flip these, and using two spatulas (one to flip and one to assist) is the best way to help these patties hold their shape.

Add a side of roasted green beans for a fun side that you and the kids will love.


The Best Chicken Burgers Recipe from

How to Cook These Chicken Burgers on the Stovetop

 If you prefer, you can prepare these burgers indoors on a skillet over medium heat. I find that a cast iron skillet is a helpful tool in your kitchen arsenal, especially when preparing burgers and steaks at home. Make sure your skillet is oiled well with olive oil before you add these burgers. 

You can cook your chicken burgers for seven minutes on each side or until they are cooked throughout. Remember, this patty benefits from a flip with two spatulas since they are very delicate.

The Best Chicken Burgers Recipe from

What Toppings Do I Add to These Burgers?

Our favorite toppings are a dash of salt and pepper, pesto, spinach (or arugula), and tomatoes for these burgers. Please don’t feel like you have to be limited by my topping choices, though! You can top these burgers with ketchup, dijon mustard, cheddar cheese slices, provolone slices, green onions, romaine lettuce, or any other burger topping that your heart desires.

What Type of Pesto Do You Use For These Burgers?

If you are looking for an affordable jar of pesto, I would recommend the ALDI store brand for these burgers. Don’t feel limited by the traditional pesto flavoring profile though, you can also use a sundried tomato version for a fun twist on these traditional flavors. 

The Best Chicken Burgers Recipe
Recipe Type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 4 burgers
Try this easy 3-ingredient chicken burger patties recipe for your next family cookout! These ground chicken burgers are easy to prep ahead and a perfect dish to grill out for a crowd.
  • 1 pound uncooked ground chicken or ground turkey
  • 4-6 tablespoons purchased basil pesto
  • 4 slices fresh mozzarella cheese
  • 2 cups fresh spinach (optional for topping)
  • 8 small tomato slices
  • Ground black pepper
  1. In a bowl, combine ground chicken, pesto, salt, and pepper. Shape into four 1/2-inch-thick oval patties (to fit bread).
  2. Line your grill with aluminum foil and spray the foil generously with nonstick cooking spray. Turn the grill on to medium-high heat.
  3. Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling.
  4. Top each patty with a mozzarella slice—cover grill; grill 1 to 2 minutes more or until cheese is melted.
  5. Add bread and grill for 1 to 2 minutes per side or until toasted. (For a gas grill, preheat grill. Place patty in your hamburger bun.
  6. Top with a drizzle of pesto and sliced tomatoes to finish. Sprinkle with coarsely ground black pepper.


The Best Steak Marinade Recipe for Grilling from

The Best Steak Marinade


corn on the cob on the grill recipe from momadvice

How to Grill Corn on the Cob


Tips and Tricks for successful grilling plus our family's favorite grilled corn recipe!

Tips for Grilling Success



Grilled Tomato Bread With Prosciutto

Grilled Tomato Bread with Prosciutto



Grilled Brussel Sprouts from

Grilled Brussels Sprouts

The Best Chicken Burgers Recipe from

Instant Pot Chicken Noodle Soup

Wednesday, May 13th, 2020

Instant Pot Chicken Noodle Soup Header

This pressure cooker homemade chicken noodle soup recipe is the comfort food recipe you need right now. Learn how to make this made-from-scratch recipe starting with a budget-friendly whole chicken.

Over the past couple of years, I have been working on perfecting my chicken noodle soup recipe in my Instant Pot.

I realize that May might seem like an odd month to post a chicken noodle soup recipe, but I have to say that this is the comfort food dish you need during this chaotic time in history.

After a particularly difficult day, on social media, I decided that I needed to socially distance myself from Facebook to protect my mental health and limit my news consumption.

I was feeling a little blue about all of this and decided that a bowl of soup was just what I needed to practice some nourishing self-care.

If you are on the struggle bus too, I’d love to point you to this beautiful image that I found today that I have shared with my own family and friends.

It reminded me that certain things are in my control (like limiting my time on social media, setting good boundaries, implementing healthy routines) and certain things are out of my control right now (like other people’s social distancing, other people’s social media, other people’s motives, and how other people feel).

Isn’t that such a good reminder today?

One way we can practice self-care is by nourishing our body. 

Just in case you missed it, I have linked to the two images that my physician shared with me on how we can build our own immunity right now.

Some of it may seem pretty basic, but I think many of us are out of sorts and need a little nudge in the right direction.

It also, just so happens,  that this chicken noodle soup is the perfect remedy for treating yourself well today.

Instant Pot Chicken Noodle Soup

A Quick Note About Instant Pot Accessories I Recommend For Your Soups

I’m not big on telling you to buy stuff right now so if I share anything, I really stand behind it.

First, make sure that you have a good sealing ring on your Instant Pot.

Over time, the seal can become stretched out and take longer to come to pressure because it isn’t fitting as tightly.

This is the replacement set I bought and I love that you can assign a color to your sweet dishes and a color to your savory ones.

The other recommendation is for you to purchase a glass lid for your pot.

It is really hard to serve a soup supper without a lid that every family member can easily take on and off.

You will also love having this lid when you are doing anything with that sauté function or when you are back to entertaining again.

The last accessory is one that will save you time spent on dishes.

This plastic storage lid is essential for a big pot of soup or stew. 

Once you are done cooking, just pop this lid on and store it in your fridge.

I’m still campaigning for an additional insert, over here, so I can still use my pressure cooker when I’m storing dishes with this lid, but for now I just try to rotate our menu accordingly.

Let me show you how I make this homemade soup that’s made with incredible speed thanks to the pressure cooking process.

Once you try this great recipe, I have a feeling that it will be your new soup go-to when you are sick or feeling run down.

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup

Pressure Cooking Chicken For Chicken Noodle Soup

This recipe starts with a whole chicken that I simmer in two cups of chicken stock.

You will seal your Instant Pot and cook the chicken on HIGH for 25 minutes.

While it cooks, chop three medium-sized carrots (or the equivalent in baby carrots) and three stalks of celery. I also chop parsley (the flat-leaf Italian parsley is my favorite) and set that aside while your chicken cooks.

If you are gluten-free, you can prepare your favorite gluten-free noodles (this noodle company is my favorite for a great soup noodle that has the right taste and consistency) on the stove top.

For everyone else, prepare your favorite egg noodles on the stovetop.

Want to switch up your soup game? Try ramen or rice noodles instead! 

I always store my noodles separate from my broth because it helps the noodles not get mushy or take the integrity away from that delicious broth.

Cooked Chicken for Pressure Cooker Chicken Noodle Soup

Once the chicken is done cooking, no need to wait for a natural release, just CAREFULLY release the steam after it beeps.

Remove the chicken and set aside.

Skim the fat, if you would like, and remove any bones or skins that might have fallen off your bird.

Cooking Vegetables on High Pressure For Chicken Noodle Soup

To the hot broth, add your chopped celery and carrots.

Put the lid back on (make sure that your pressure cooker seal is back in place if it has come off) and then cook these veggies on HIGH pressure for 2 minutes.

Diced Chicken for Pressure cooker Chicken Noodle Soup

While these cook, dice up your chicken (or do shredded chicken if that’s how you prefer it!).

If you like only white meat in your chicken noodle soup, you can set those chicken thighs and wings aside for another meal (I usually make chicken salad sandwiches or fancy paninis with pesto & provolone out of them).

Once the pressure cooker beeps, quickly release the pressure again.

Switch to the low sauté setting to keep your soup broth warm.

At this point, I add the rest of the box of chicken stock (you should have two cups left) and then two more additional boxes.

Squeeze in a lemon and add your chopped parsley. 

Season and taste, season and taste, season and taste.

Now that the noodles are cooked, you can add the noodles to each individual bowl.

Pour your warmed delicious chicken noodle soup base over the top and sprinkle with a little more fresh parsley.

While that seems like a lot of steps, this is quick and easy. I’ve made this so many times that, I swear, I could make this in my sleep.

Over time, I am sure you will adapt this to your own personal tastes and preference. 

Your bowl, definitely, doesn’t need to be identical to mine.

I can usually have a huge pot of soup that we can enjoy all week, ready in less than an hour of preparation and cook time.

gluten-free chicken noodle soup don’t have a slow cooker? try this recipe with a rotisserie chicken instead!

Don’t have an Instant Pot?

No worries!

You can try this quick stovetop chicken noodle soup made with vegetables cooked in olive oil (to add a deeper flavor) and a grocery store rotisserie chicken.

It has been such a joy to hear from so many of you that you are making my recipes in your kitchens right now. In some weird way, it makes me feel so much closer to each of you to know that you think of my site when caring for your family.

For now, consider this recipe the virtual hug that I am giving each of you today. I can’t wait to hear what you think of this week’s recipe!

Instant Pot Chicken Noodle Soup

Instant Pot Chicken Noodle Soup
Recipe Type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 12 servings
All the slow cooked flavor, made in under an hour with your pressure cooker. This Instant Pot Chicken Noodle Soup is the recipe needed for anything that ails you. This can be made gluten-free with gluten-free noodles.
  • 3 stalks celery
  • 3 medium carrots
  • 1 1/2 teaspoons kosher salt
  • 1/4 teaspoon freshly ground black pepper
  • 3 pound organic chicken
  • 3 (32-ounce) box low-sodium chicken broth (4 cups)
  • 2 cups water
  • 1/4 cup fresh parsley leaves, chopped
  • Freshly squeezed lemon juice (from one lemon)
  • 8 ounces extra-wide dried egg noodles (should be half a package)
  1. Place your chicken inside your pressure cooker. Generously season with salt and pepper. Add two cups of chicken stock for the chicken to cook in.
  2. Lock on the lid and make sure your pressure cooker valve is set to seal. Cook on HIGH pressure for 25 minutes.
  3. While the chicken cooks, dice your carrots and celery in ½” thick rounds and chop your parsley. Set aside.
  4. On your stovetop, prepare your noodles. Do not overcook (undercooked is better so they don’t get mushy). After they have cooked, drain and set aside.
  5. When the cook time is up, quick release (QR) the valve.
  6. Transfer the chicken to a cutting board and set aside.
  7. Carefully, add the celery and carrots to your pressure cooker. Make sure your pressure valve is back in place. Lock on the lid again and cook on HIGH pressure for 2 minutes.
  8. While the vegetables cook, dice or shred your chicken.
  9. When the cook time is up, again, quick release (QR) the valve. Add the rest of the box of chicken stock (you should have two cups left) and then two additional boxes of chicken stock. Squeeze a lemon into the broth and add fresh chopped parsley. Add salt and pepper to taste. Switch to medium or low saute and warm up the finished broth.
  10. To each bowl, add noodles, chicken soup, and fresh parsley.
  11. Follow my advice in the post for storage. Leftover soup, without the noodles, can be stored in an airtight container in the refrigerator for up to 1 week or frozen for several months.


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Looking for more great pressure cooker recipes? Here are a few other MomAdvice favorites!

The Best Instant Pot Risotto Step-by-Step from this instant pot risotto recipe is a momadvice reader favorite. it is as easy as making a box of mac & cheese and requires very little stirring.

3-Ingredient Instant Pot Ribs Recipe from these 3-ingredient instant pot ribs happen to be my most pinned recipe. once you try this method, you’ll never make them any other way again.

Best Instant Pot Wings from missing your favorite restaurant wings? these instant pot chicken wings are the affordable recipe you need for BBQ at home.

Pressure Cooker Italian Beef Roast from my favorite sunday roast can be prepared in the pressure cooker. this saucy roast, that can be piled on top of mashed potatoes or pasta.

vegetarian? try this instant pot indian vegetable rice for a big bowl of veggie comfort food.

this pulled pork is my instant pot summer go-to recipe. shredded on top of sweet potatoes is an unexpected gluten-free twist.

Instant Pot Shredded Chicken Meal Prep From prep shredded chicken for your entire week with this easy beginner recipe.

Happy pressure cooking, friends!

Instant Pot Chicken Noodle Soup

Chicken Shawarma Sheet Pan Meal

Monday, May 11th, 2020

Chicken Shawarma Sheet Pan Meal Header


Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated baked chicken is the perfect pairing with pita bread and fresh veggies for an easy weeknight meal your whole family will love.

As we have settled into our quarantine lifestyle, I’ve been trying to make time and space for trying some new recipes in our house. The recipes that I’ve been picking have become some of my favorite restaurant classics, but replicated in my little home kitchen. Not only does it save a ton of money, it also can be doubled or tripled for a week of lunches.

I have never attempted a chicken shawarma recipe before, but had a craving for this delicious Middle Eastern dish.

What better opportunity to try this recipe out while we are practicing a little social distancing.

whisking the chicken shawarma marinade

Marinating Chicken Shawarma

This is such an easy dish to prepare because it requires simply marinating it in garlic, lemon juice, and spices. Then go about your typical work day and tuck this  in the refrigerator until the dinner hour.

Once you are reading to eat, line a baking sheet with foil and cook the chicken until it is cooked through.

Finish by thinly slicing the chicken pieces and placing them on a large platter.

Chicken Shawarma can be stuffed into a pita or served alongside fresh veggies and hummus, if you are trying to keep your carbs down.

If you haven’t had chicken shawarma before, you are in for a treat. 

Here are a few commonly asked questions about this classic chicken dish.

Chicken Shawarma Sheet Pan Meal Finished

Chicken Shawarma Sheet Pan Meal

What is Chicken Shawarma?

Chicken Shawarma is a garlicky poultry dish that is served on pitas.

Typically, the chicken is marinated in warming spices (cinnamon, turmeric, ginger, cumin, etc..) and then cooked on a rotisserie.

To adapt this recipe for the home cook, we are preparing it on a sheet pan instead.

While the spice combination remains the same, the ease of preparation is infinitely easier since everything can bake in the oven while you chop up your veggie sides.

If you are gluten-free or on a low-carb diet though, you can serve your shawarma on a bed of greens instead.

Another dipping option, that we rely upon, is purchasing mini naan instead.

This size seems perfect for getting just enough fun carbs for our family while keeping to our lower carb lifestyle.

Prepping Chicken Shawarma on a Sheet Pan

Why Does This Dish Use Chicken Thighs Instead of Chicken Breasts?

Chicken breasts are leaner, but they dry out quickly, especially if you plan to reheat this dish.

I do recommend using the boneless skinless chicken thighs instead because they hold up so much better to the marinade and the baking.

Chicken Shawarma Sheet Pan Meal Baked

Can I Add a Sauce to My Chicken Shawarma?

While I feel like this dish stands up on its own, you can definitely add a delicious tahini sauce to drizzle on your shawarma.

In a small bowl, mix together a ½ cup of plain Greek yogurt, 2 tablespoons of tahini, 2 teaspoons of lemon juice, ½ a teaspoon of salt, and a minced garlic clove.

You can drizzle this yogurt sauce in your pita or on top of your salad as a light dressing.

Chicken Shawarma Sheet Pan Meal Finished

What Side Dishes Are Good With My Chicken Shawarma?

If you haven’t made your own hummus before, you have to try this easy food processor hummus. I love to serve this with fresh red peppers, cucumbers, and mini naan for a side.

Other great options?

How about this Greek Quinoa Salad or try making these easy bread machine pitas for a fun little quarantine project with the kids.

How Can I Make Vegetarian Shawarma?

If you are looking for a plant-based shawarma, I recommend giving this sheet pan veggie shawarma a spin in your kitchen. It has all the flavors of the chicken shawarma without the meat.

Chicken Shawarma Sheet Pan Meal
Recipe Type: Main
Cuisine: Middle Eastern
Author: Adapted from New York Times
Prep time:
Cook time:
Total time:
Serves: 8 servings
Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated and baked chicken is the perfect pairing with pita bread and fresh veggies for a restaurant-worthy night at home.
  • 2 lemons, juiced
  • ½ cup olive oil
  • 6 cloves garlic, minced
  • 2 teaspoons kosher salt
  • 1 teaspoon fresh black pepper
  • 2 teaspoons ground cumin
  • 4 teaspoons paprika
  • 2 teaspoons onion powder
  • 1 teaspoon turmeric
  • ¼ teaspoon cinnamon
  • Pinch of red pepper flakes
  • 4 pounds boneless skinless chicken thighs
  • 4 tablespoons fresh parsley
  1. In a large bowl, prepare your marinade for your chicken. Whisk together the juice from the lemons, olive oil, minced garlic, salt, pepper, cumin, paprika, onion powder, turmeric, cinnamon, and red pepper flakes. Add chicken and marinate for at least one hour or up to twelve hours.
  2. Preheat your oven to 425 degrees and line a baking sheet with tin foil. Spray the foil well with cooking spray.
  3. Remove the chicken thighs and place on the prepared sheet pan. Bake for 35 minutes or until the chicken is crisp at the edges and cooked through.
  4. Allow the chicken to rest for ten minutes and then slice into bite sized pieces.
  5. Scatter parsley over the top and serve with fresh veggies, pitas or naan, and white sauce.


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Looking for more great sheet pan meals? Here are a few other MomAdvice favorites! 10 Minute Fish Tacos Recipe header these ten minute fish tacos couldn’t be easier for a weeknight meal

 these sheet pan ranch chops and veggies are always a hit and get their flavor from a ranch dressing packet.

this balsamic pork loin sheet pan meal is elegant enough to entertain with. stuff leftover pork in slider rolls and top with pesto for a second night of great meals.

this lemon paprika chicken with vegetables is another easy sheet pan dish made with a lemon marinade. it’s a great one to package up for easy work lunches too.

want something fast and healthy for a weeknight meal? I make this 5-ingredient salmon sheet pan meal every week for my family.

Happy cooking, friends!

Chicken Shawarma Sheet Pan Meal

45 Easy Recipes Using Pantry Ingredients

Wednesday, March 25th, 2020

Are you looking for quick and easy pantry recipes that your whole family will love? Check out these simple meals to incorporate your canned & dry goods into your recipes. Feel free to pin and bookmark this post to make the most of your budget.

Here is some honest truth, I have never been good about tracking what I have stocked in my pantry. Just like most moms, I am often in survival mode and am just proud if I get our grocery shopping and menu planning done for the week.

With this unique experience of being home more, I have been taking stock of what we have and how we can make the most of it in these upcoming days.

I loved these printable kitchen inventory sheets for helping figure out our meals, as our grocery stores struggle to keep so many items stocked.

Free Spice Label Printables

We also have free printable labels to organize your spice rack. I plan to revisit my spice cabinet this month too!

This is a great time to take inventory of all those items that we seem to forget to purchase (or have multiple items if you are anything like me!). Jot down all those spices, olive oil, balsamic vinegar, rice vinegar, salad dressings, and all those other condiments that you might forget to track.

I also am trying to stock items like bottled lemon juice and lime juice, in case we don’t have access to citrus fruit. These can really add another great layer to your recipes.

I wanted to offer some new ways to use those pantry ingredients today so I reached out to my blogging friends to create this fun list of recipes to try.

Click on the image or header to access these incredible recipes!

45 Easy Recipes Using Pantry Ingredients

Pasta Recipes

Pantry Recipes / Pesto Chicken Pasta from The Toasty Kitchen

Pesto Chicken pasta is an easy, 20 minute meal that’s made with just five shelf-stable ingredients. Bow tie pasta and chicken are coated in a rich and flavorful pesto sauce.

Pantry Recipes / One Skillet Baked Ziti from Good Life Eats

One skillet baked ziti with meat sauce is the perfect, easy comforting pasta dish. Baking it in a single skillet makes for quick preparation and very minimal clean up. Perfect for a weeknight dinner!

Pantry Recipes / Almond Butter Red Curry Noodles from Fried Dandelions

Almond butter red curry noodles come together with pantry staples! The noodles are packed with flavor, and have a gorgeous orange color!  Perfect for an easy weeknight meal.


Pantry Recipes / Spinach and White Bean Pasta from Rachael Hartley Nutrition

This garlicky white bean and spinach pasta using a surprise pantry ingredient for a flavor booster!


Pantry Recipes / Easy Parmesan Pasta from Neighbor Food

This easy parmesan pasta can be pulled together with whatever canned vegetables you have on hand. Add chicken sausage or make it meatless!

Pantry Recipes / Instant Pot Taco Pasta from Shweta in the Kitchen

Taco pasta is a delicious one-pot meal made using Italian pasta and Mexican flavors. It is a nutritious, delicious crowd pleasing recipe that is perfect for a weeknight dinner.

Pantry Recipes / Easy Tuna Casserole with Egg Noodles from Unsophisticook

This easy tuna casserole with egg noodles is a definite go-to recipe; it is quick to prep, tasty, and versatile!

Pantry Recipes / Instant Pot Goulash from Posh Journal

This American goulash is delicious, filling, nutritious and very inexpensive to make.

Pantry Recipes / MomAdvice Gluten-Free Macaroni & Cheese from MomAdvice

I am SO EXCITED to share that we finally mastered an incredible one pot gluten-free macaroni and cheese recipe after MUCH trial and error in my kitchen. If you are looking for easy, affordable, minimal dishes, and a recipe that yields a lot than I have an incredible recipe for you!

Soups & Stews

Pantry Recipes / Instant Pot Lentil Soup from Urban Bliss Life

Make a healthy, hearty meal using common pantry ingredients! Instant pot lentil soup is a fast, easy, oh-so delicious vegan dish that will keep you warm and toasty.

Pantry Recipe / MomAdvice Hazelnut Soup from MomAdvice

This is a rustic hazelnut soup made with parsnips and roasted hazelnuts. It is a quick weeknight soup and the recipe can easily be made vegetarian. 

Pantry Recipes / Slow Cooker Coconut Curry Red Lentil Soup from Simple Bites

Slow-cooker coconut curry lentil soup is an easily adaptable pantry recipe, designed to get a hearty, nourishing meal on the table with minimal effort.

Pantry Recipes / Gluten Free Instant Pot Taco Soup from Seasonal Cravings

This gluten-free instant pot taco soup is packed with kidney beans, corn, and fire-roasted tomatoes. Make a double batch and have soup to fill your belly all week!

Pantry Recipe / Slow Cooker Pumpkin Chili from MomAdvice

Once you try this chili, you will never make any other type of chili again. Pumpkin and pumpkin pie spice are the secret ingredients that make this chili a standout recipe!


Pantry Staples

Pantry Recipes / Best Black Bean Burgers from Eat Plant-Based

This black bean burger vegan recipe makes firm patties and can even be cooked on the grill with our falling through!

Mexican Quinoa Stuffed Bell Peppers from Mexican Quinoa Stuffed Bell Peppers from MomAdvice

Looking for an easy recipe that is gluten-free, dairy-free, and vegan? Look no further than these Mexican Quinoa Stuffed Bell Peppers for a fun weeknight meal. You will love these bell peppers for a meatless dish that is packed with protein and very filling with just the right balance of sweetness, from the peppers, and spice from the enchilada sauce.

Pantry Recipes / Homemade Tuna Sushi Bowl from Run Eat Travel

If you are looking for a hearty, easy, and budget friendly sushi inspired meal, this is the one for you! This healthy homemade tuna sushi bowl is med with canned tuna and the most cooking you’ll do is the rice!

Indian Vegetable Rice Instant Pot Indian Vegetable Rice from MomAdvice

This gluten-free side is so easy to create and happens to be easy on the wallet too! If you prefer your dish spicier, add an additional teaspoon of curry to bring on the heat!


Pantry Recipes / Roasted Garlic Hummus from MomAdvice

Once you try homemade hummus, you will never go back. Make this easy dish with canned chickpeas.

How to Make Quinoa in the Rice Cooker from Quinoa in the Rice Cooker from MomAdvice

You will never have to babysit a pot again if you use this simple technique for cooking quinoa in your rice cooker. This set-it-and-forget-it recipe is the most pinned item on our site and we can see why. Not only am I sharing this easy rice cooker technique, but I’m also sharing loads of recipes- from quinoa main dishes to quinoa salads. 

Pantry Recipes / High Protein Spicy Chickpea Bowl from All Nutritious

This spicy chickpea meal prep is loaded with protein and fats! Full of flavors and will last in the fridge for days.

How to Make Perfect Brown Rice in Your Rice Cooker from Perfect Brown Rice in the Rice Cooker from MomAdvice

Brown rice is something I really rely upon to round out my meals because I am gluten-free.  I use it to make taco bowls. In lieu of making gluten-free pastas, and I toss veggies and meat with it to make hearty bowls for filling lunches. Try this super simple cooking method for perfect rice every time!

Pantry Recipes / Gluten-Free Meatloaf from MomAdvice

A perfectly light meatloaf with the most surprising binding agent! Try substituting the sweet sauce with tomato sauce for an Italian kick!

Pantry Recipes / Instant Pot Rice & Beans from The Belly Rules

Loaded with bold flavor os salsa and spices, this hearty dish is a delicious addition to taco night. This Mexican instant pot rice and beans recipe would also be the perfect base for a burrito or burrito bowl.



slow_cooker_black_beans Slow-Cooker Mexican Black Beans from MomAdvice

Beans in the slow cooker though are surprisingly easy and frugal to create in large batches for your family.Here’s a foolproof and delicious recipe for Slow Cooker Mexican Black Beans. This cooking tutorial is going to take you through the in’s and out’s of how to cook beans and how to freeze them. 

The Best Instant Pot Risotto Step-by-Step Best Instant Pot Risotto from MomAdvice

Risotto can be a very labor-intensive dish, but it doesn’t have to be with a pressure cooker. Here is my step-by-step tutorial for creamy gluten-free risotto, made in your Instant Pot. Ditch the boxed mac and cheese for this easy weeknight dish.

Sugar & Spice Candied Nut Mix Poured On Cookie Sheet Sugar & Spice Candied Nut Mix from MomAdvice

Need a snack with lots of protein? You can make this sugar & spice candied nut mix to satisfy both your sweet and savory snack cravings.


Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal With Sliced Apples On Top Slow-Cooker Apple Cinnamon Oatmeal from MomAdvice

Try this slow-cooked apple oatmeal that you are going to love for a warm and satisfying breakfast on a cozy morning. The best part about this is my incredible tip for getting creamy oats that won’t burn or stick to your slow-cooker!

Pantry Recipes / Gluten-Free Orange Creamsicle Pancakes from MomAdvice

A delicious gluten-free Orange Creamsicle Pancake recipe for a fun breakfast treat! What makes these special is that we are replacing the milk in these with Florida Orange Juice. I love how small switches like these can yield a completely different pancake flavor, don’t you?



Pantry Recipes / Gluten-Free Overnight Waffles from MomAdvice

A light, fluffy, and super delicious overnight waffle recipe that is also gluten-free!

Pantry Recipes / No-Bake Gluten-Free Granola Bars from MomAdvice

An easy no-bake gluten-free treat that makes the perfect snack. Full of oats, peanut butter and chocolate chips!

Pantry Recipes / Trail Mix Energy Bites from MomAdvice

Fuel your brain with these delicious energy bites that provide vital nutrients and vitamins. Packed with quinoa, these gluten-free treats are satisfying and filling!

Pantry Recipes / Slow Cooker Creamy Coconut Oatmeal from MomAdvice

Dairy-free? No problem! This easy slow cooker oatmeal is made with canned pumpkin milk!

How to Make a Pumpkin Spice Latte Pumpkin Spiced Latte from MomAdvice

It is so easy to make your pumpkin spice lattes at home. Today’s coffee drink is made with real pumpkin purée, your favorite milk, with a sprinkle of pumpkin pie spice, and coffee. You won’t believe how easy it is to diy this expensive treat at home. Pumpkin spice lattes aren’t just for October anymore!

homemade vanilla chai mix recipe Homemade Vanilla Chai Tea Mix from MomAdvice

Mixing up a batch of this DIY Vanilla Chai mix for yourself can help to keep your pockets nice and warm with a little extra money. Most of the spices, dry creamer, and dry milk are already stocked in your pantry.


Pantry Recipes / 5-Ingredient Gluten-Free Pizza Crust from MomAdvice

I am SO excited to share with you a foolproof gluten-free pizza crust recipe that is as easy to put together as your standard crust. These results for the perfect airy crust rival any pizzeria you have been to.

Pantry Recipes / Dutch Oven No Knead Bread from Joy Food Sunshine

Easy Dutch oven no-knead bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks and tastes like it came from a fancy bakery, but actually takes very little effort, this Dutch oven bread recipe is for you!

Pantry Recipes / Buttery Dinner Rolls from MomAdvice

You won’t believe how easy it is to make these buttery rolls in your bread machine. This is our favorite roll, served up with melted butter and garnished with dried herbs. 

Pantry Recipes / Homemade Bagels in 5 Steps from Spices N Flavors

The only 5 simple steps you need to know to make the best homemade bagel recipe that is dense, soft, and chewy on the inside and crusty on the top. Make in the comfort of your kitchen in just one hour.


Pantry Recipes / Gluten-Free Pumpkin Bread from MomAdvice

Did you find a can of pumpkin in your pantry? It’s not just for Fall!  Add this yummy spiced pumpkin bread to your agenda today! 


Desserts & Sweets

Pantry Recipes / Chocolate Hummus from Joy Food Sunshine

This healthy chocolate hummus recipe is easy to make and ready in 5 minutes! It is a nutritious dip, appetizer, dessert, snack, or spread that everyone will love.  This dessert hummus recipe is gluten-free, dairy-free, has no refined sugar, and is vegan!

Gluten-Free Cake Mix Sugar Cookies Recipe from Gluten-Free Cake Mix Sugar Cookie Recipe from MomAdvice

This Gluten-Free Cake Mix Sugar Cookie recipe can be made into beautiful sugar cookie rolls with just a few simple ingredients. This easy freezer recipe for gluten-free cookies is such a great item to keep stocked in your fridge or freezer!


Pantry Recipes / Microwave Molten Chocolate Cake in a Mug from Cupcake Project

These mug cakes taste like the best molten chocolate cake that you would get at a restaurant, but you can make them at home in minutes using your microwave! This mug cake recipe uses both melted chocolate and cocoa powder so it is extra chocolatey!

Pantry Recipes / Cake Without Eggs from Dessert for Two

Out of eggs, but still want cake? Check out this cake without eggs recipe collection including chocolate and vanilla cakes, brownies, and cupcakes all made egg-free!


Pantry Recipes / Chocolate Wacky Cake from The Good Hearted Woman

Chocolate wacky cake is the easiest scratch cake you will ever make! No eggs, no milk, no butter and no clean-up. Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!

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Pan Seared Oven Roasted Steak Recipe

Wednesday, February 26th, 2020

Pan Seared Oven Roasted Steak Recipe Header

Tired of paying premium prices for a filet mignon at your local steakhouse? Learn how easy it is to make a steak that tastes just as good at home. Once you master this cast iron skillet method, you can enjoy a weekly steak without the guilt. Try my pan seared oven roasted steak method.

If there is one thing I love, it is creating a restaurant experience in the comfort of my own home with a price tag that fits our budget. 

Today’s post is less recipe and more about a quick and easy way to prepare a sirloin filet (or rib eye steak) at home.

Raw Steak in Skillet

The truth is, if you have a beautiful cut of meat, the last thing you want to do is mask that delicious flavor.

A beautiful steak needs only to be dressed simply with a little oil, salt, pepper, and a butter finish to be more than worthy of your taste buds. This filet mignon recipe is perfect for two and ideal for a small dinner party or date night at home.

I had hoped to have a beautiful picture tutorial for you, but this steak cooks so quickly that I am going to type out my tips instead.

Even with the tomatoes and roasted asparagus as our sides, we still will have dinner ready in about fifteen minutes! 

Pan Seared Oven Roasted Steak Recipe Header

Pan Seared Oven Roasted Steak Recipe

That will be even less time than it would take to haul everyone in the car for a meal out, not to mention the incredible savings you will experience by dining at home in your very own dining room!

Here are my recommendations for that “steak house” experience at home!

Please note, these are directions for cooking a filet mignon.

The same technique can be applied to other cuts

Cooked Filet in Cast Iron Skillet

Pick the Right Type of Pan

Since we are need to sear the steak and then finish it in the oven, you want to make sure that you have a pan that can do this task well.

I love a good heavy-bottom skillet that does not have a plastic handle or a cast iron skillet for this job.

My cast iron skillet has been SO good to me over the years.  

This is definitely a work horse in my kitchen and it is also a great tool to use when outdoor grilling for delicate meats or when mixing up a big batch of fresh veggies so you don’t have to cook in a hot kitchen in the summer.

It has truly been the best $20 I have ever spent and I know that you will feel the same way especially after cooking your steaks on it.

Let Your Meat Rest At Room Temperature

It is really important that you don’t put cold meat into your hot pan. 

I like to pull my steaks out about 30 minutes before I plan to cook them and leave them on my counter.

This helps to heat your steak more evenly and helps prevent the risk of your meat drying out before you have finished cooking it.

Get Your Pan Screaming Hot…Even Hotter Than You Think

If you want a beautiful sear on your meat, you need to be sure that your skillet is hot enough to add that beautiful caramelization on your meat.

Make sure to turn your oven up to high heat and let the skillet warm for five minutes before you begin cooking your meat.

When you place your meat in the pan it should stick and you should hear a nice sizzle on the outside. That’s exactly what you want to hear and see happening to your meat.

Dry & Season Your Meat Well

One of the best tools in your arsenal for creating the perfect steak is a paper towel.

If you want a beautiful sear on your meat, you need the meat to be dry and not wet, otherwise you risk just having your meat steam in its own juices rather than sear.

Dry the meat with a heavy-duty paper towel and then brush the steak with oil.

I love to use canola oil (although you can use olive oil in a pinch) and then season your meat simply with salt and pepper.

Once your pan has to come to that screaming hot phase, drop your seasoned meat into the pan and let it sear for two minutes on each side.

Don’t Move Your Steak

Once you have dropped it in, the first thing I know I want to do is to shift the meat and take a peek at it.

Just don’t.

Let the meat get the golden sear it needs for two minutes on each side, giving it a beautiful crust on the outside, and keeping your meat perfectly pink on the inside.

Butter Makes Everything Better

A butter finish makes all dishes a little more beautiful, don’t you think?

A dab of butter is a beautiful finishing touch to the steak before sliding it into the oven to finish cooking.

Craving a garlic flavor? After you brush your steaks with oil, take a clove of garlic and rub it against the raw steak to add that garlic flavor (without burning Consider making this simple garlic butter compound for your recipes.

Pan Seared Oven Roasted Steak Recipe Finished

Avoid Overcooking

A meat thermometer is your best friend. I still rely on mine for my steaks.

I love my steak to be medium rare, but cook it to the consistency that you love the most.

Keep in mind that Rare is 120 degrees, Medium is 125 degrees, and Medium Well is 130 degrees.

Always Let Your Meat Rest

If you cut into your meat right when you take it off the pan, chances are that all the juiciness will just pour out on your cutting board or plate.

Cover your steak with a little tin foil and let it rest for ten minutes before diving in. 

I promise you will have a much more flavorful bite if you just wait the recommended amount of time.

Another Steak Recipe Option

Prefer to grill steaks? Try this easy steak marinade made with soy sauce, worcestershire sauce, oil, and lemon juice. This is the best steak marinade and perfect for inexpensive cuts like marinated flank steak, strip steak, or a flat iron steak.

Make steak nights quicker by making these freezer mashed potatoes and portion in small portions for reheating in your slow cooker

Pan Seared Oven Roasted Steak Recipe Plated


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Looking for more fun date night meal ideas? Check out these recipes!

Restaurant Style Steak Recipe
Recipe Type: Main Dish
Prep time:
Cook time:
Total time:
Serves: 2 servings
Tired of paying premium prices at your local steakhouse? Learn how easy it is to make a taste that tastes just as good at home. Once you master this cast iron skillet method, you can enjoy a weekly steak without the guilt. Once you master this cast iron skillet method, you can enjoy a weekly steak without the guilt. Try my pan seared oven roasted steak method.
  • 2 (10-ounce) filet mignon (you can double this recipe, just make sure you have a large skillet so all the steaks have room)2 tablespoons canola oil
  • Salt & Pepper
  • 2 tablespoons unsalted butter, at room temperature, optional
  1. Preheat the oven to 300 degrees F.
  2. Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
  3. Meanwhile, pat the steaks dry with a paper towel and brush them lightly with canola oil.
  4. Combine the salt and pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
  5. When the skillet is ready, add the steaks and sear them evenly on all sides for about 2 minutes per side, for a total of 10 minutes.
  6. Top each steak with a tablespoon of butter and place the skillet in the oven.
  7. Cook the steaks until they reach 120 degrees F for rare or 125 degrees F for medium-rare on an instant-read thermometer. (To test the steaks, insert the thermometer sideways to be sure you’re actually testing the middle of the steak. Mine took 4-5 minutes to come to medium rare)Remove the steaks to a serving platter, cover tightly with aluminum foil and allow to rest at room temperature for 10 minutes.


The Best Instant Pot Risotto Step By Step this instant pot risotto recipe couldn’t be easier

Pad Thai Recipe make this pad thai recipe at home


5-ingredient salmon sheet pan meal you only need 5 ingredients to make this salmon sheet pan meal

butter chicken recipe skip the indian takeout and make this butter chicken at home

Happy cooking, friends!

Pan Seared Oven Roasted Steak Recipe Header


Gluten-Free Pad Thai With Shrimp

Friday, February 21st, 2020

Pad Thai Recipe Header

Did you know you can make this takeout favorite at home? Try my gluten-free pad thai recipe for an easy weeknight dinner at home that your whole family will love!

When I went gluten-free I never realized how exciting it would be to recreate some of my favorite gluten-filled dishes at home.

Today I am sharing a Gluten-Free Pad Thai with Shrimp recipe that you can create in your own kitchen. The best part is that your guests will never guess that this delicious dish is gluten-free!

Have you ever had Pad Thai? It is one of my favorite dishes to order at thai restaurants.

If you haven’t, you are in for a delicious treat. Pad Thai, according to Wikipedia, is a stir-fried rice noodle dish commonly served as a street food and at casual local eateries in Thailand.

It is made with soaked dried rice noodles which are stir-fried with eggs and chopped firm tofu, fish sauce, dried shrimp, garlic or shallots, red chili pepper and palm sugar. It is then served up with with lime wedges and often chopped roasted peanuts.

Pad Thai With Sriracha and Peanuts


Pad Thai Recipe (Gluten Free)

If you have made fried rice at home, you will understand the concept of adding veggies and then scrambling eggs to your dish.

If you lack the coordination to scramble the eggs on one side of the pan and keeping your cooked veggies on the other, you can simply remove the veggies and scramble them separately.

While I love the delicateness of the rice noodle, I prefer a more linguine-style noodle in this dish to balance the lightness of the shrimp and because these hold up well to a lot of reheating.

I rely on Tinkyada noodles to create this dish because their texture happens to be my favorite in the gluten-free pasta world. You are looking for the Fettucini Style Pad Thai Noodles at your grocery store.

Here are a few commonly asked questions about this dish!

Pad Thai

Are soy sauce and fish sauce gluten-free?

Be sure that you are using a gluten-free soy sauce and fish sauce.

Personally, I rely upon the La Choy Lite Soy Sauce as my soy sauce substitute, but there are reports that some people have a reaction to this. I have not, but be sure to do your own research on what product will fit your gluten-free needs best.

If I don’t want to make the sauce, do they sell prepared pad thai sauce?

You can definitely purchase a prepared sauce, but be sure to read the label if you need a gluten-free pad thai sauce.

I don’t like shrimp, what other options can I put in my pad thai?

You definitely don’t need to put shrimp in your pad thai.

This is one of those recipes that you can customize with what’s leftover in your fridge (proteins or veggies) and what sounds good to you.

Feel free to switch it with chicken, tofu, bell peppers, carrots, extra garlic, chives, or anything else that you need to use up or are craving.

I prefer a peanut sauce. Do you have any recommendations?

The addition of peanut butter always makes everything better, doesn’t it? Check out this sauce for another fun option.

I love these peanut ginger chicken noodles for a different spin on an asian noodle recipe.

The best part about that recipe is that they are delicious hot, cold, or room temperature.

Pad Thai

What are some fun toppings for pad thai?

The fun part about sharing this with your family and friends is that you can also create a variety of toppings so everyone can personalize their dish. I love roasted chopped peanuts, sriracha, fresh limes, and cilantro on mine.

I hope you love this dish as much as we did and can enjoy this during the Lent season…or any season, really! We polished this dish off in no time at all and I can’t wait to make it again. Thanks to these sturdy noodles, the dish reheats beautifully and can be eaten for your lunches or a late night snack!

Gluten-Free Pad Thai With Shrimp
Recipe Type: Main
Cuisine: Thai
Author: Amy Clark
Prep time:
Cook time:
Total time:
Serves: 6
Did you know you can make this takeout favorite at home? Try my gluten-free pad thai recipe for an easy weeknight dinner at home that your whole family will love!
  • 1 package (14 ounces) Tinkyada Brown Rice Pad Thai Noodles⅓ cup fresh lime juice
  • ⅓ cup water
  • 3 tablespoons packed brown sugar
  • 3 tablespoons gluten-free fish sauce
  • 3 tablespoons gluten-free soy sauce
  • 1 tablespoon rice vinegar or white vinegar
  • 3 tablespoons vegetable oil
  • 3 cloves garlic, finely chopped
  • 8 ounces mushrooms
  • 2 eggs, beaten
  • 12 oz frozen peeled deveined medium shrimp, thawed (raw not cooked)
  • Sriracha Sauce (to taste)
  • ¼ cup finely chopped dry-roasted peanuts
  • ¼ cup firmly packed cilantro leaves
  • Lime wedges and chopped green onions for garnish (optional)
  1. Bring a large pot of water to boil.
  2. Cook the noodles, in boiling water, as directed on package.
  3. After they are done cooking, drain and rinse with cool water; set aside.
  4. Meanwhile, in small bowl, stir lime juice, ⅓ cup water, the brown sugar, fish sauce, soy sauce, vinegar, and 1 tablespoon of the oil until well mixed; set aside.
  5. In nonstick wok or 12-inch nonstick skillet, heat remaining 2 tablespoons vegetable oil over medium high heat. Cook shrimp for approximately three minutes and remove from pan; set aside.
  6. Next cook mushrooms and then set aside.
  7. Using the same oil, cook garlic for about 30 seconds, stirring constantly, until starting to brown. Add eggs. Cook about 2 minutes, stirring gently and constantly, until scrambled but still moist.
  8. Stir in noodles and lime juice mixture. Increase heat to high. Cook about 1 minute, tossing constantly with 2 wooden spoons, until sauce begins to thicken.
  9. Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender.
  10. Place on serving platter. Sprinkle with cilantro and garnish with additional chopped dry-roasted peanuts, and lime wedges.
 Recipe Adapted from Betty Crocker 

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Love this recipe? Check out our other favorite meat-free and seafood dinner ideas!

Shrimp Scampi Recipe Header gluten-free shrimp scampi

Shrimp Fried Rice Recipe from shrimp fried rice

10 Minute Fish Tacos Recipe Header

10 minute fish tacos

Happy cooking!

gluten-free pad thai recipe