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How to Cook Chicken Breasts from Frozen

Thursday, August 12th, 2021

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.

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

Here are 3 techniques to cook frozen chicken breasts!

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.

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.

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.

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

Author: MomAdvice.com

Prep time: 5 mins

Cook time: 45 mins

Total time: 50 mins

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.

Ingredients

3 pounds frozen boneless chicken breasts
Mrs. Dash Tomato Basil Seasoning
Extra-Virgin Olive Oil
Kosher Salt & Pepper

Instructions

Preheat the oven for 375 degrees and spray a cookie sheet with cooking spray.
Spread the frozen chicken breasts out over one or two cookie sheets.
Drizzle a little olive oil over the chicken breasts and then sprinkle liberally with the seasoning mix, kosher salt and fresh black pepper.
Bake for 45-50 minutes or until the chicken is cooked through.
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.

As an Amazon Associate I earn from qualifying purchases.

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

use shredded chicken in enchiladas

use shredded chicken in a chicken pesto frittata

use roasted or shredded chicken in a chicken caesar pasta salad

Happy cooking!

Tags: Boil Frozen Chicken, Bulk Chicken Recipe, Cook Chicken in Bulk, Cook Frozen Chicken, Frozen Chicken in Pressure Cooker, Make Ahead Meals, Roast Frozen Chicken
Posted in Aldi, Kid Eats, Main Dishes | No Comments »

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.

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.

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

Author: MomAdvice.com

Prep time: 5 mins

Cook time: 13 mins

Total time: 18 mins

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.

Ingredients

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

Instructions

In a bowl, combine ground chicken, pesto, salt, and pepper. Shape into four 1/2-inch-thick oval patties (to fit bread).
Line your grill with aluminum foil and spray the foil generously with nonstick cooking spray. Turn the grill on to medium-high heat.
Grill, uncovered, 10 to 13 minutes or until chicken is no longer pink (165 degrees F), turning once halfway through grilling.
Top each patty with a mozzarella slice—cover grill; grill 1 to 2 minutes more or until cheese is melted.
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.
Top with a drizzle of pesto and sliced tomatoes to finish. Sprinkle with coarsely ground black pepper.

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Grilled Tomato Bread with Prosciutto

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Tags: Chicken Pesto, Chicken Pesto Burger, Grilling, Recipes
Posted in Main Dishes | 5 Comments »

Instant Pot Chicken Noodle Soup

Wednesday, May 13th, 2020

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.

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

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.

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.

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.

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.

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

Recipe Type: Main Dish

Author: MomAdvice.com

Prep time: 15 mins

Cook time: 30 mins

Total time: 45 mins

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.

Ingredients

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)

Instructions

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.
Lock on the lid and make sure your pressure cooker valve is set to seal. Cook on HIGH pressure for 25 minutes.
While the chicken cooks, dice your carrots and celery in ½” thick rounds and chop your parsley. Set aside.
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.
When the cook time is up, quick release (QR) the valve.
Transfer the chicken to a cutting board and set aside.
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.
While the vegetables cook, dice or shred your chicken.
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.
To each bowl, add noodles, chicken soup, and fresh parsley.
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.

As an Amazon Associate I earn from qualifying purchases.

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

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.

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.

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

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.

prep shredded chicken for your entire week with this easy beginner recipe.

Happy pressure cooking, friends!

Tags: Chicken, Instant Pot, Pressure Cooker, Soup
Posted in Main Dishes | No Comments »

Chicken Shawarma Sheet Pan Meal

Monday, May 11th, 2020

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.

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

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.

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.

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.

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: 15 mins

Cook time: 35 mins

Total time: 50 mins

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.

Ingredients

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

Instructions

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.
Preheat your oven to 425 degrees and line a baking sheet with tin foil. Spray the foil well with cooking spray.
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.
Allow the chicken to rest for ten minutes and then slice into bite sized pieces.
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! 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!

Tags: Chicken Shawarma, Middle Eastern, sheet pan meal
Posted in Food & Recipes, Kid Eats, Main Dishes, Make Ahead Meals | No Comments »

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.

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

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.

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!

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.

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!

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!

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.

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!

Instant Pot Goulash from Posh Journal

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

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

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.

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.

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.

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!

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

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 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.

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!

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!

Roasted Garlic Hummus from MomAdvice

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

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.

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.

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!

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!

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 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.

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 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.

Breakfast

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!

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?

Gluten-Free Overnight Waffles from MomAdvice

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

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!

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!

Slow Cooker Creamy Coconut Oatmeal from MomAdvice

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

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 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.

Bread

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.

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!

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.

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.

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

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 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!

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!

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!

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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Here are some other great recipes from MomAdvice.com:

Lentil Stew

Presto Pesto Pasta Con Pollo

Slow Cooker Recipes for Breakfast, Lunch & Dinner

Honey Sweetened, Applesauce Cinnamon Breakfast Muffins

Happy cooking!

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Tags: Canned Recipes, Dry Goods Recipe, Pantry Ingredients, Pantry Recipes
Posted in Aldi, Breakfast, Condiments, Desserts, Drinks, Kid Eats, Main Dishes, Make Ahead Meals, Meal Plans, Sides | No Comments »

Pan Seared Oven Roasted Steak Recipe

Wednesday, February 26th, 2020

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.

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

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

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.

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

As an Amazon Associate I earn from qualifying purchases.

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

Restaurant Style Steak Recipe

Recipe Type: Main Dish

Author: MomAdvice.com

Prep time: 5 mins

Cook time: 15 mins

Total time: 20 mins

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.

Ingredients

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

Instructions

Preheat the oven to 300 degrees F.
Heat a large, well-seasoned cast iron skillet over high heat until very hot, 5 to 7 minutes.
Meanwhile, pat the steaks dry with a paper towel and brush them lightly with canola oil.
Combine the salt and pepper on a plate and roll the steaks in the mixture, pressing lightly to evenly coat all sides.
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.
Top each steak with a tablespoon of butter and place the skillet in the oven.
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.

this instant pot risotto recipe couldn’t be easier

make this pad thai recipe at home

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

skip the indian takeout and make this butter chicken at home

Happy cooking, friends!

Tags: How to Cook a Filet, How To Sear Meat, Restaurant Steak Recipe, Restaurant Style Steak Dinner, Searing Meat Technique
Posted in Celebrations, Frugal, Main Dishes, Saving | No Comments »

Gluten-Free Pad Thai With Shrimp

Friday, February 21st, 2020

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 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!

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.

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: 10 mins

Cook time: 12 mins

Total time: 22 mins

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!

Ingredients

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)

Instructions

Bring a large pot of water to boil.
Cook the noodles, in boiling water, as directed on package.
After they are done cooking, drain and rinse with cool water; set aside.
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.
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.
Next cook mushrooms and then set aside.
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.
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.
Add remaining ingredients except cilantro. Cook 2 to 3 minutes, tossing with 2 wooden spoons, until noodles are tender.
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!

gluten-free shrimp scampi

shrimp fried rice

10 minute fish tacos

Happy cooking!

Tags: Gluten Free Pad Thai, Gluten Free Thai Dish, Lent Dinner Idea, Lenten Season Meals, Shrimp Pad Thai Recipe
Posted in Main Dishes, My Work | No Comments »

10 Minute Fish Tacos

Friday, February 21st, 2020

This quick fish taco recipe is the perfect recipe to get dinner on the table in under 15 minutes. Customize these baked fish tacos with my list of fun toppings. This is a quick and easy dinner that your whole family will love.

Looking for a recipe that you can prepare in ten minutes ? Today I’m sharing one of my tried-and-true weeknight dishes that has become a regular part of our menu rotation.

Are you a big fan of fish tacos?

After having some delicious fish tacos, in California, I wanted to enjoy this fish taco treat at home.

These tacos can be created from any white fish, depending on your family’s preference.

Personally, we are a big fans of tilapia that can be found over in the frozen foods aisle.

Not only is tilapia a mild white fish, it also comes with an affordable price tag.

You can also find some additional white fish ideas in the frequently asked questions below.

This weeknight meal is one that I regularly rely on for a meat-free taco night that our whole family loves.

10 Minute Fish Tacos Recipe

To prepare the fish quickly and easily, dice up the fish and put it in a medium bowl.

Toss the fish with your favorite spice blend with olive oil.

Spread the fish on a parchment-lined cookie sheet and then cook it at the suggested temperature for 4-6 minutes.

While the fish is cooking, you can prepare a variety of fun toppings.

Fun Taco Toppings To Try

Traditional toppings for tacos are fun, but sometimes the taco night needs a little switch up. Try these topping suggestions to make taco nights more fun!

Salsa- Add a combination of black beans, tomato, corn, chopped jalapeno chile peppers, and cilantro.
Traditional- Toss shredded cabbage with a little olive oil and lime juice.
Asian- Add broccoli slaw, toasted sliced almonds, and bottled Asian vinaigrette.
Fruity- Add fresh fruit salsa made with kiwi, red onion, strawberries, and mango.
BLT- Add shredded lettuce, bacon, tomato, and mayo.
Caprese- Add basil, cubed tomato, cubed mozzarella cheese, and balsamic vinaigrette.
Other Fun Toppings- Add Greek yogurt, jarred salsa, guacamole, limes, hot sauce, freshly cracked black pepper, cheese, thinly sliced radishes, fresh cilantro, and shredded lettuce to your taco condiment bar.
Fish Taco Sauce Recipe- Looking for a sauce to add to your tacos? Mix together a 1/2 cup sour cream 1/3 cup Mayo, juice from one lime, and a teaspoon of garlic powder. To spice it up, add a little Sriracha sauce or a generous shake of Old Bay seasoning in your sauce.

Here a few other commonly asked questions about this recipe!

If my family doesn’t like tilapia, what are some other mild white fish options for my tacos?

Flounder, hake and tilapia are all white fish with mild taste.

Looking for other options? Snapper, mahi mahi, grouper, flounder, halibut, or cod are also excellent inexpensive options.

If you want to skip the white fish altogether, salmon can also be a great option. I recommend this easy method for broiling salmon for tacos.

I don’t want to bake my fish. Can you tell me how to prepare fish tacos on the stove top?

You can prepare fish tacos in a skillet, if this works better for your family. Spice up your fish, just as you would for the baked version. Make sure that you pat your fish, with a paper towel, before cooking so that it gets a nice crust. Over medium high heat, cook for 4-5 minutes on each side.

Can I substitute with frozen fish sticks for my tacos?

Baking the fish, as prepared in this recipe, is healthier and takes a lot less time than preparing fish sticks.

If you prefer to use these, preheat your oven to 475ºF.

Line a baking sheet with foil and arrange the fish sticks on baking sheet.

Sprinkle with the seasonings recommended below and bake for 11-13 minutes.

You can also make your own fish nuggets for taco stuffing. This is our family’s favorite panko crusted tilapia nuggets recipe.

How do I remove the fish odor from my home after baking?

Simmer a small pot of water with a few cut lemons to cut the smell.

I’m also a huge fan of this citrus oil for my diffuser.

I use it for kitchen scents AND diffuse it in my office in the mornings to wake me up!

What sides are good with fish tacos?

Personally, we are fans of tortilla chips with salsa and guacamole.

Looking for a fresh spin for dipping?

Try my roasted corn salsa as a chip dip or as a topping for your fish tacos.

If you are looking for other fish taco sides, check out this list of 20 quick and easy sides for fish tacos.

10 Minute Fish Tacos

Recipe Type: Main Dish

Cuisine: Mexican

Author: Adapted from Better Homes & Gardens Cookbook

Prep time: 5 mins

Cook time: 5 mins

Total time: 10 mins

Serves: 4

This quick fish taco recipe is the perfect recipe to get dinner on the table in under 15 minutes. Customize these baked fish tacos with my list of fun toppings. This is a quick and easy dinner that your whole family will love.

Ingredients

1- 16 ounce bag of frozen tilapia (or your favorite white fish), thawed
2 tablespoons olive oil
½ teaspoon salt
½ teaspoon ground cumin
½ teaspoon garlic powder
1 teaspoon Old Bay seasoning (found over by the seafood counter)
Salt and pepper
1½ cups shredded lettuce, shredded cabbage, tomatoes, lime, or salsa (optional)
Taco shell, flour tortillas, or corn tortillas (warmed)

Instructions

Preheat oven to 450 degrees.
Rinse fish, pat dry with paper towels.
Cut fish crosswise into ¾ inch slices and place them in a mixing bowl.
Combine the fish with the olive oil and seasonings, tossing gently. Make sure the fish is throughly coated with the spices and oil.
Dump the prepared fish on a parchment-lined cookie sheet, adjusting the pieces of fish so that none are overlapping. 6. Bake for 4-6 minutes or until fish begins to flake when tested with a fork.
To serve, spoon lettuce and tomato into each taco shell, add fish slices, and top with salsa or your favorite toppings.

As an Amazon Associate I earn from qualifying purchases.

I am a RewardStyle affiliate and I earn from qualifying purchases.

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

shrimp scampi recipe (can be made gluten-free)

5-ingredient salmon sheet pan meal

mexican quinoa stuffed bell peppers (dairy-free and gluten-free)

herb baked tilapia sheet pan meal

Happy cooking!

Tags: 10 minute recipe, Fish Sauce, Fish Tacos, Tilapia
Posted in Celebrations, Kid Eats, Main Dishes | 3 Comments »

Shrimp Scampi Recipe

Wednesday, February 12th, 2020

This shrimp scampi recipe is easy enough for a weeknight meal and fancy enough to share with dinner guests. Swimming in white wine (or broth), this is a perfect dish to pair with a big loaf of crusty bread and a bowl of cooked pasta. This gluten-free main dish is one you will turn to again and again!

Don’t you love replicating dishes from your favorite restaurants to make at home?

Shrimp Scampi is one of those dishes that I absolutely love when I go out for seafood, but I don’t always love the price tag that comes with it.

As I have been researching, for this recipe, I discovered that scampi are actually tiny, lobster-like crustaceans with pale pink shells. You may see them referred to as langoustines.

Italian cooks, who lived in the U.S., ended up swapping out the scampi with shrimp.

And that, folks, is how we have the name today.

Just a fun little trivia for your next dinner party!

Today I wanted to share with you an easy gluten-free shrimp scampi that is a delicious dish you could share, during this Lent season, for a Friday night feast that the whole family will love.

The shrimp can be dredged in a gluten-free flour to add a little bit of coating or they can just be quickly sauteed in the delicious wine and butter sauce, tossed with parsley, and finished with fresh ground black pepper.

Personally, I love to put the shrimp scampi on top of some gluten-free pasta and serve it all with a side of roasted veggies.

Thanks to the garlic in the scampi, it coats and adds flavor to your pasta beautifully.

Slice up a few lemons and dress the plates with a sprig of flat-leaf Italian parsley to really make it feel like restaurant dining.

Here are a few commonly asked questions about this recipe.

Shrimp Scampi Recipe

What Kind of Wine Should I Use For My Shrimp Scampi?

You will want to use a dry white wine for this recipe. Personally, I prefer a pinot grigio, but I’ve been known to cook this in a buttery chardonnay as well.

If you do not typically purchase wine, a liquor store might be your best option for advice on this one.

I would also advise asking if they have small boxes or bottles of wine that they carry, if you are just planning to cook with the wine and don’t want the expense of a whole bottle.

I Don’t Want to Use Wine. Do You Have Any Recommendations for Substituting Wine in Shrimp Scampi?

If you don’t want to use wine in your dish, chicken broth can be used as a substitution. The flavor will be a little different, but you will achieve similar results.

How Do I Prepare Shrimp for This Dish?

Since we live in the Midwest, we rely heavily on frozen shrimp. You want to make sure that the frozen shrimp you purchase are naw shrimp.

For this recipe, we are using jumbo or extra-large shrimp. Purchasing shrimp that are already peeled and deveined can be a huge time saver.

How Do I Devein Shrimp For My Scampi?

This is a wonderful tutorial to help you learn how to devein shrimp.

Gluten-Free Shrimp Scampi

Recipe Type: Main

Cuisine: Italian

Author: Adapted from Williams-Sonoma

Prep time: 10 mins

Cook time: 10 mins

Total time: 20 mins

Serves: 4 servings

This shrimp scampi recipe is easy enough for a weeknight meal and fancy enough to share with dinner guests. Swimming in white wine (or broth), this is a perfect dish to pair with a big loaf of crusty bread and a bowl of cooked pasta. This gluten-free main dish is one you will turn to again and again!

Ingredients

½ cup (2½ oz./75 g) all-purpose gluten-free flour (found the gluten-free section of the store), can omit if you prefer to not have a crispy exterior to your shrimp
A pinch of red pepper flakes
½ tsp. salt, plus more, to taste
¼ tsp. freshly ground pepper, plus more, to taste
2 Tbs. olive oil, plus more as needed
1½ lb. (750 g) jumbo or extra-large shrimp, peeled and
deveined, tails intact
12 Tbs. (1½ sticks) (6 oz./185 g) unsalted butter
3 garlic cloves, minced
¼ cup (2 fl. oz./60 ml) dry white wine
Grated zest of 1 lemon
2 Tbs. fresh lemon juice
2 Tbs. finely chopped fresh flat-leaf parsley
Lemon wedges for serving

Instructions

In a shallow bowl, stir together the flour, red pepper flake, ½ tsp. salt and ¼ tsp. pepper.
In a large fry pan over medium-high heat, warm the 2 Tbs. olive oil.
Toss half of the shrimp in the flour mixture to coat evenly, shaking off the excess. Add the shrimp to a large skillet and cook, turning occasionally, until opaque throughout, about 3 minutes. Transfer to a plate and cover loosely with aluminum foil. Repeat with the remaining shrimp, adding more olive oil to the pan as needed.
Reduce the heat to medium-low. add 2 Tbs. of the butter to the pan and then add garlic, stirring frequently. Cook garlic until it softens and is fragrant but not browned, about 2 minutes.
Add the wine, lemon zest and lemon juice, increase the heat to high and bring to a boil. Cook until reduced by half, about 1 minute. Reduce the heat to very low.
Whisk in the remaining 10 Tbs. butter, 1 Tbs. at a time, letting each addition soften into a creamy emulsion before adding more. It will become very creamy, like a sauce.
Add the cooked shrimp to the sauce and mix gently to coat well. The shrimp will turn pink as they finish cooking in the garlic butter sauce. Remove from the heat and season with salt and pepper. Transfer to a serving dish and sprinkle with the parsley. Serve immediately with lemon wedges and gluten-free pasta.

Looking for more fish and meat-free meal ideas? Here are a few of our family favorites!

5-ingredient sheet pan salmon meal

shrimp boil recipe (just leave out the sausage in this one!)

prep shrimp fried rice for a frugal lunch or meal

herb baked tilapia sheet pan meal

Happy cooking, friends!

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Tags: Fish Recipes, Gluten Free Shrimp Scampi, Lent Recipe, Lenten Recipe, Meat Free Dinner Ideas, Shrimp Recipes, Shrimp Scampi Recipe
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Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal

Thursday, November 21st, 2019

Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal from MomAdvice.com

Apple season is one of my favorite produce seasons and one of my favorite snacks. Try this slow cooked honeycrisp apple oatmeal that you are going to love for a warm and satisfying breakfast on chilly fall mornings. The best part about all of this though, is my incredible tip for getting creamy oats that won’t burn or stick to your slow cooker.

Have you tried cooking steel cut oats in your slow cooker yet?

Today I wanted to share some tips for making the perfect overnight crock pot apple cinnamon oatmeal for the perfect fall breakfast for entertaining or just for a healthy way to start your day.

I love steel cut oatmeal, but it takes a LONG time to create steel cut oats. Not only that, oatmeal requires constant stirring over medium heat to achieve their best flavor and have a tendency to burn when not monitored.

Today I wanted to share some tips for making steel cut oatmeal in your slow cooker and the one SHOCKING tip for creamier slow cooked oats.

I promise, it’s a game changer.

How to Make Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal

What’s the Difference Between Steel Cut Oats and Rolled Oats?

Rolled oats and steel cut oats come from the exact same whole cereal grain. The difference is really in how they are processed.

In whole form, they are known as “groats” and both types of oats are separated from their hard outer “hull” for our store shelves.

Here’s where those differences between the two types of oats really come into play. The rolled oats are steamed, to prevent cracking, and then they are rolled through the mill to be flattened.

Steel cut oats are, basically, chopped into pieces rather than going through that process of being flattened.

Are Steel Cut Oats Gluten-Free?

Many of our readers are pursuing that gluten-free life so I’m thrilled to tell you that steel cut oats ARE gluten-free…well, pretty much!

If you are celiac, oats can be processed in factories that are also processing wheat, barley, and rye.

If you are celiac, look for steel cut oatmeal that clearly discloses that on the label to be sure that you are not exposed to any of these allergy triggering ingredients.

Do Steel Cut Oats and Rolled Oats Have the Same Nutritional Value?

Did you guys know that I went to school for dietetics?

Questions like this are my love language.

Often, when it comes to discussing processed foods, we immediately have a knee-jerk reaction that it isn’t good for you.

Can we all blame the Whole30 and Paleo movement for this? Hahaha!

Seriously, in MOST cases, processing means that the food has lost its nutritional value, but that is not the case when it comes to steel cut oats and rolled oats.

In fact, steel cut oats, rolled oats, and quick oats all have the SAME nutritional value.

I do find that steel cut holds up better in an overnight dish, but am thankful quick oats offers the same benefits if I need a nutritious breakfast or lunch.

What Types of Apples Should I Use For Overnight Oatmeal?

Often when it comes to baking, I reach for a Granny Smith apple.

When researching different varieties of apples that are best to bake with, I discovered that the Honeycrisp Apple and the McIntosh apple were both great varieties to choose when baking.

How Do I Prevent My Slow Cooker Oatmeal From Getting Burnt or Overcooked?

I admit that I have never had good success with overnight oats.

The oats were usually burnt or overcooked and I always had a hard time getting my slow cooker clean after a batch.

That is why I am so excited to share with you this easy technique to create a double boiler right in your slow cooker:

Find a oven-proof dish that you can place inside of your slow cooker and spray it well with a little cooking spray.
Place your oatmeal ingredients right inside of the dish and then, using a liquid measuring cup, pour water around the dish to create a water bath. It doesn’t need to be really full, just an inch or so.
Set your slow cooker to LOW and you will have perfectly creamy oatmeal with no burnt spots every single time.

Once you try this tip, you won’t make your oatmeal ANY OTHER WAY.

I promise you that you will will yield a creamy pot of oats every time.

How Can I Prepare This Apple Cinnamon Steel Cut Oatmeal in My Instant Pot Instead?

I would recommend going to this recipe for details on making steel cut oats in your pressure cooker. I haven’t tested this one out yet, but I’m looking forward to giving it a try!

Slow Cooked Honey Crisp Apple Oatmeal

Author: MomAdvice.com

Prep time: 15 mins

Cook time: 6 hours

Total time: 6 hours 15 mins

Serves: 4

This recipe can be personalized according to your family’s dietary needs or what variety of apple is on sale at the grocery store. I loved preparing this one with almond milk! Try my technique for creating your own double-boiler to get a creamier oatmeal!

Ingredients

1 cup steel cut oats (NO substitutions)
3 1/2 cups milk (or milk substitute)
1 Honeycrisp apple, diced
2 tablespoons butter
1 tablespoon ground cinnamon
2 tablespoons brown sugar
2 teaspoons vanilla extract

Instructions

Spray your slow cooker with cooking spray or brush with melted coconut oil.
Place the steel cut oats, milk, honeycrisp apple, butter, cinnamon, brown sugar, and vanilla extract into a slow cooker, and stir to combine and dissolve the sugar.
Cover the cooker, set to Low, and allow to cook 6 to 7 hours (for firm oats) or 8 hours (for softer texture).
Top with a little extra brown sugar, milk, or a drizzle of maple syrup.