Lunch Archives - Kristine's Kitchen

Cream of Mushroom Soup

Kristine Rosenblatt — Wed, 11 Oct 2023 12:00:00 +0000

This Cream of Mushroom Soup is ultra creamy, perfectly seasoned, and full of fresh mushroom flavor. It’s quick and easy to make using simple, wholesome ingredients.

Cream of Mushroom Soup

This cream of mushroom soup recipe is one you’ll be so glad to have in your recipe collection. Not only is the flavor so much better than canned soup, but this homemade version is also healthier and more flavorful, made with real, wholesome ingredients.

Mushrooms lend rich, umami flavor to this cream of mushroom soup, making it immensely satisfying. Ladle it into bowls and serve with some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Ingredients You’ll Need

Here’s a look at the ingredients you’ll need. Find the full recipe with ingredient amounts and instructions in the recipe card below.

Butter: Adds richness and flavor to the soup.
Yellow Onion and Garlic: For depth of flavor.
Cremini Mushrooms: Cremini mushrooms, also called baby bella mushrooms, have a deep, earthy flavor that is so delicious in this mushroom soup recipe. Since mushrooms are the star ingredient in this soup, you want the bolder, more complex flavor of creminis vs. white button mushrooms.
Flour: All-purpose flour is used to thicken the soup.
Vegetable Broth: Use low sodium vegetable broth so that you can better control the amount of salt in the finished dish. You can substitute chicken broth if desired, but the soup will no longer be vegetarian.
Dried Thyme, Salt and Pepper: To season the soup. The thyme enhances the earthy flavor of the mushrooms. You can use a few sprigs of fresh thyme instead of dried, just remove the thyme stems before serving the soup.
Heavy Cream: Makes the soup luxuriously rich and creamy.

Pro Tip: If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.

How to Make Cream of Mushroom Soup

The steps to making cream of mushroom soup are so simple, and it’s one of the fastest soup recipes you’ll make! Start to finish, it takes about 30 minutes.

Sauté onion and mushrooms. Melt the butter in a medium saucepan or Dutch oven. Add the chopped onion and sliced mushrooms and cook until softened, about 7-8 minutes.

Add garlic and flour. Cook, stirring, for 1 minute to cook off the raw garlic and flour taste.

Add broth and seasonings. Stir in the vegetable broth, dried thyme, salt and pepper.

Simmer and thicken. Cook the soup at a low simmer (do not cover the pot) for 5-10 minutes, until the soup thickens.

Stir in heavy cream. Then simmer the soup for 2-3 more minutes, until it reaches your desired consistency. Taste the soup and add more salt and/or pepper, if needed.

Can You Make it Without Cream?

If you prefer a mushroom soup recipe without cream, you can substitute whole milk or half and half for the heavy cream. Just be sure to heat the soup gently over low heat after adding the milk or half and half, and do not let it come to a boil to prevent curdling.

To make dairy-free cream of mushroom soup, omit the cream and use 2 tablespoons of olive oil in place of the butter.

Serving Suggestions

With a salad. Make this cream of mushroom soup a satisfying meal by serving it with a Spinach Salad, Kale Salad or Farro Salad.
With a grilled cheese sandwich. Try an Air Fryer Grilled Cheese, made with gruyere or white cheddar to complement the mushroom flavor.
With bread. Slice up a loaf of crusty bread, make some Garlic Bread, or try this Whole Wheat Bread Recipe.
As an ingredient. If you have a favorite recipe that calls for canned cream of mushroom soup, such as Green Bean Casserole, use this homemade soup instead. My Chicken Tetrazzini and Broccoli Casserole recipes call for making a similar creamy mushroom soup.

How to Store

This soup can be stored in an airtight container in the refrigerator for up to 3 days. It will thicken up as it cools. Due to the cream in the soup, I do not recommend freezing it since it may curdle when thawed and reheated.

More Favorite Soup Recipes

Try one of these comforting soup recipes next!

This cream of mushroom soup is comfort food at its best. Give the recipe a try and then leave a comment below to let me know how it turned out.

Cream of Mushroom Soup

Made with simple, wholesome ingredients, this Cream of Mushroom Soup is so much better than the canned version. It's ultra creamy and full of rich mushroom flavor. Serve it with a salad and some crusty bread for dunking, or use it in your favorite recipes that call for cream of mushroom soup.

Course Main Course, Soup

Cuisine American

Keyword cream of mushroom soup, mushroom soup

Prep Time 12

Cook Time 18

Total Time 30

Servings servings

Calories 273kcal

Ingredients

4 tablespoons unsalted butter
½ cup finely chopped yellow onion
16 ounces cremini mushrooms sliced*
3 cloves garlic minced
¼ cup all-purpose flour
2 cups low sodium vegetable broth or chicken broth
½ teaspoon dried thyme
½ teaspoon salt
¼ teaspoon black pepper
½ cup heavy cream
chopped fresh parsley optional, for serving

Instructions

Melt the butter in a medium saucepan or Dutch oven over medium heat. Once melted, add the onion and mushrooms and cook, stirring occasionally, until softened, 7-8 minutes.
Add the garlic and flour and cook for 1 minute, stirring.
Slowly stir in the broth. Then stir in the dried thyme, salt and pepper. Bring to a low simmer and cook, stirring often, until the soup thickens, 5-10 minutes.
Stir in the heavy cream and cook at a very low simmer, stirring, for 2-3 more minutes, until soup reaches your desired consistency. Taste and adjust seasonings as needed.
Remove from heat and serve, garnished with chopped fresh parsley if desired. Or use in place of canned cream of mushroom soup in your favorite recipes.

Video

Notes

If the mushrooms are on the larger side, cut them in half before slicing. You do not need to slice the mushrooms thinly, since they will shrink up as they cook.
Recipe makes about 3 1/2 cups of soup. This is about 4 smaller servings of soup; you can double the recipe if desired.
This soup can be stored in an airtight container in the refrigerator for up to 3 days.

Nutrition

Read Cream of Mushroom Soup for the full recipe. Originally posted at Kristine's Kitchen

Butternut Squash Soup

Kristine Rosenblatt — Sun, 24 Sep 2023 14:06:52 +0000

Flavored with shallots, sage and nutmeg, this creamy Butternut Squash Soup is so comforting.

Looking for more butternut squash recipes? Try this Butternut Squash Mac and Cheese and Butternut Squash Salad.

There’s no better way to welcome fall than with a bowl of homemade butternut squash soup! This healthy soup recipe has an incredible smooth, creamy texture, yet it’s made without cream. It’s richly flavored with a touch of sweetness from the butternut squash. It’s the perfect soup to enjoy for lunch or dinner on a chilly day, or to serve as a first course for a holiday meal.

Readers have loved my Instant Pot Butternut Squash Soup recipe for years, and I wanted to give you a similar recipe that you can make on the stove top. As this butternut squash soup simmers on the stove, your kitchen will be filled with the enticing aromas of sage, butternut squash and nutmeg. This cozy soup is the perfect fall comfort food. We’ll be making it on repeat all season long, and I hope you will too!

Ingredients You’ll Need

Butter and Olive Oil: Using a combination of butter and olive oil to sauté the shallots, garlic and sage gives this soup the best flavor. The butter adds richness and helps to give the soup a luscious creamy texture.
Shallots: I love the mild sweet onion flavor of shallots with butternut squash. You can substitute an equal amount of chopped sweet yellow onion if desired.
Garlic: For flavor.
Sage: Sage and butternut squash are an incredible flavor combination.
Vegetable Broth: Use low sodium broth so that the soup doesn’t turn out too salty.
Carrot: For added sweetness, flavor and vibrant color.
Butternut Squash: You’ll need one large or two small butternut squash, to give you 6-8 cups of cubed squash. Or, feel free to use pre-chopped squash from the grocery store to save time.
Salt and Pepper: Adjust the amounts to your tastes.
Nutmeg: A dash of nutmeg enhances the warm flavors of this soup.

Quick Tip: The amount of broth you need will depend on how much squash you have. Before adding the squash cubes to the pot, measure how many cups of cubed squash you have and then follow the guidelines in the recipe card below for how much broth to add. I usually err on the side of adding less broth to start, to ensure that the soup doesn’t turn out too thin.

How to Make Butternut Squash Soup

Sauté the aromatics. Heat the butter and olive oil in a Dutch oven or other large, heavy pot. Add the shallots and cook until softened. Then stir in the garlic and chopped sage and cook for 30 seconds, until fragrant.

Add the remaining ingredients. Stir in the vegetable broth, followed by the chopped carrot, butternut squash, salt, pepper and nutmeg.

Simmer. Bring the soup to a low simmer, cover the pot, and simmer for 20 minutes, until the squash and carrots are tender.

Blend until smooth. Use an immersion blender (or transfer the soup to a countertop blender) to puree the soup. I like to puree it until it’s very smooth for the best creamy texture.

Serve. Taste the soup and adjust the seasonings as needed. When serving the soup, you can add a few garnishes, such as drizzle of cream or coconut milk, a sprinkle of pepitas, freshly ground black pepper, or a few fresh sage leaves.

What to Serve with Butternut Squash Soup

Salad. This Arugula Salad (another fall favorite!), Farro Salad and Kale Salad all pair well with this butternut squash soup.
Bread. Serve some fresh bread with soup for dunking! Try Honey Yeast Rolls, Focaccia Bread or Whole Wheat Bread.
Or, serve butternut squash soup as a first course, followed by a holiday turkey dinner or another main course, such as Pork Loin Roast or Crock Pot Pork Tenderloin.

How to Store and Reheat

This soup freezes wonderfully, or you can store it in the refrigerator for a few days. The leftovers make a delicious lunch!

To Refrigerate: Store soup in an airtight container in the refrigerator for up to 4 days.
To Freeze: Once cool, store soup in an airtight container in the freezer for up to 3 months.
To Reheat: Reheat in a covered pot on the stove over medium heat, stirring occasionally, or reheat in the microwave.

More Soup Recipes

Let’s make the most of soup season! Try one of these delicious soup recipes next.

Butternut Squash Soup

This Butternut Squash Soup is smooth, creamy and richly flavored, made with shallots, sage and nutmeg. It's the best fall comfort food and so easy to make.

Course Main Course, Soup

Cuisine American

Keyword butternut squash soup

Prep Time 20

Cook Time 20

Total Time 40

Servings -5 servings

Calories 211kcal

Ingredients

2 tablespoons unsalted butter
1 tablespoon olive oil
⅔ cup chopped shallot 2-3 shallots
2 cloves garlic minced
1 tablespoon chopped fresh sage leaves
2 – 2½ cups low sodium vegetable broth use 2 cups broth for 6 cups cubed squash or 2 ½ cups broth for 8 cups cubed squash*
1 large carrot thinly sliced
1 large or 2 small butternut squash about 3 pounds, peeled, seeded and chopped into 1-inch pieces, 6-8 cups chopped
½ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
scant ⅛ teaspoon ground nutmeg

Instructions

Heat the butter and olive oil in a Dutch oven or other large heavy pot over medium heat. Once melted, add the shallot and cook until softened, stirring occasionally, 2-3 minutes.
Add the garlic and sage and cook, stirring, for 30 seconds.
Pour in the vegetable broth. Stir.
Add the carrot, butternut squash, salt, pepper and nutmeg. Stir.
Bring to a simmer and then reduce the heat to a low simmer. Cover the pot and cook at a low simmer for about 20 minutes, until the squash and carrots are tender.
Remove the pot from the heat. Use an immersion blender to puree the soup until smooth, or transfer it in batches to a countertop blender to puree. Taste and add more salt and/or pepper if needed. Serve.

Video

Notes

I usually err on the side of adding less broth to start, to ensure that the soup doesn’t turn out too thin.
This soup has a creamy texture and flavor as it is. If you want to make it extra creamy you can stir in a little heavy cream, half and half or coconut milk before serving.
Soup can be stored in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 3 months. If you plan to add cream or half and half to the soup, add it after freezing and thawing.

Nutrition

Read Butternut Squash Soup for the full recipe. Originally posted at Kristine's Kitchen

50 Easy Lunch Ideas

Kristine Rosenblatt — Tue, 15 Aug 2023 17:23:46 +0000

Over 50 of the best lunch ideas to make lunchtime easy and delicious! These easy lunch recipes are healthy and so satisfying. Includes meal prep lunches, crave-worthy sandwiches, salads, soups, wraps and more!

Best Lunch Ideas

Say goodbye to boring lunches! Figuring out what to eat for lunch can be a challenge, but it doesn’t have to be. Whether you’re looking for fresh lunch ideas to enjoy at home, packable lunches to take to work, or make ahead meal prep lunch recipes, I’ve got you covered! These mouthwatering recipes are quick, easy and (mostly) healthy. With over 50 lunch ideas in this recipe collection, you’ll be set with a scrumptious mid-day meal idea for every day of the week.

Meal Prep Lunch Recipes

There’s nothing more convenient than a make ahead lunch, and these easy meal prep lunch recipes are both healthy and loaded with flavor.

Southwest Quinoa Salad

This flavor-packed quinoa salad has been one of my favorite lunch ideas for years. It’s super easy to make with quinoa, black beans, corn and a zesty chili-lime dressing. Hearty quinoa packs plenty of plant-based protein to keep you full for hours.

Meal Prep Taco Salads

These meal prep taco salads are quick to assemble and stay fresh in the fridge for up to 3 days. You’ll look forward to lunchtime when you know these taco salads are ready to go!

Chicken Salad Mason Jar Salads

Salads in a jar are a genius lunch idea that helps meal prepped salads to stay fresh for longer. The dressing goes in the bottom of the jar and then the ingredients are layered for maximum freshness. This healthy chicken salad is crisp and flavorful!

Greek Chickpea Salad

This tasty salad is full of Mediterranean flavors. It features protein-rich chickpeas, salty feta and briny kalamata olives, plus couscous. You’re going to want to make this vegetarian salad on repeat!

Wild Rice Salad with Butternut Squash

You might think of wild rice salad as being more of a side dish than a lunch idea, but I guarantee you that this is one of the most delicious and satisfying lunches you’ll try. This hearty salad has a crave-worthy combination of flavors and textures and it stays fresh for days in the fridge.

Mason Jar Broccoli Salads

Here’s another vegetarian lunch idea for you: healthy broccoli salad layered in a jar to keep everything fresh until you’re ready to eat. The dressing is made with protein-rich Greek yogurt, a healthier alternative to mayo. Chickpeas and kale help to bulk up this salad to make it more filling, while sunflower seeds and apple add flavor and crunch.

Burrito Bowl

Lunch doesn’t get much better than a chicken burrito bowl with beans, rice and pico de gallo! The components for these bowls can be prepped ahead of time to make assembling a quick lunch a breeze. Follow this recipe as is, or swap in your favorite ingredients to customize your bowl.

Wraps and More! You’ll Love These Easy Lunch Ideas

Stuck in a sandwich rut? Try a wrap instead! Here you’ll find easy lunch recipes to keep your tastebuds happy, from wraps and nuggets to fried rice, quiche and more.

Buffalo Chicken Wrap

This wrap recipe is super simple to make and loaded with flavor. Spicy buffalo chicken, avocado, crisp lettuce and creamy blue cheese dressing are wrapped up in soft tortillas for a quick and tasty lunch.

Air Fryer Chicken Nuggets

The air fryer makes the best crispy chicken nuggets, and this recipe is so simple to prepare. You can make these ahead of time and freeze them to reheat later for a quick lunch.

Fried Rice

This easy fried rice recipe is ideal for a fast lunch. Use frozen veggies and leftover rice to save prep time. You can add leftover grilled chicken for extra protein.

Cauliflower Mac and Cheese

If it’s low carb lunch ideas that you’re looking for, this cauliflower mac and cheese is just the thing. Cauliflower takes the place of pasta in this creamy “mac” and cheese recipe.

Chicken Lettuce Wraps

These healthy lettuce wraps are made with ground chicken, cashews and an orange-ginger sauce. Chopped carrot and bell pepper help to bulk up the filling and add more color and flavor.

Hummus Veggie Wrap

These easy wraps are made with hummus, grilled veggies and spinach, plus pine nuts for crunch. Vegetables never tasted so good!

Broccoli Quiche

Possibly the easiest quiche you’ll ever make, this 5 ingredient broccoli cheddar quiche is perfect for serving alongside a salad for lunch. You’ll definitely want a second slice!

Baked Potato

A baked potato (or baked sweet potato!) is an often overlooked lunch option, but load it up with toppings and it’s a completely satisfying meal. Try yours stuffed with chili, taco meat and salsa or broccoli and cheese. This lunch idea is make ahead-friendly, too.

Vegetarian Burritos

These healthy burritos feature pinto beans, avocado and veggies plus a creamy, spicy cilantro-lime yogurt sauce. Who else is ready to dig in?

Flavor-Packed Salads

I adore a big loaded salad for lunch, and here you’ll find my very favorite lunch salad recipes. With so many flavorful add-ins, these salads never get boring!

Farro Salad

This is my go-to meal-sized salad, and it just happens to be vegetarian. With farro, apple, cranberries, feta and almonds in a refreshing lemon dressing, you’ll want to make this farro salad on repeat.

Spinach Salad with Quinoa

Protein-rich quinoa makes this spinach salad especially satisfying. The combination of textures and flavors is completely irresistible!

Taco Salad

This taco salad has it all: seasoned ground beef, crisp lettuce, crunchy tortilla chips, black beans, corn and salsa. You can add cheese and sour cream or skip them for a dairy-free lunch idea.

Orzo Salad

Here’s another salad that packs in the Mediterranean flavors: orzo salad! Al dente orzo pasta, cucumber, red onion, chickpeas, kalamata olives and feta are all tossed in a zippy Greek salad dressing.

Butternut Squash Salad

Looking for a lunch idea with plenty of fall vibes? This butternut squash kale salad is it! Roasted butternut squash, candied nuts, pomegranate seeds and goat cheese are truly irresistible in this colorful salad.

Cobb Salad

Who doesn’t love a classic Cobb salad? This one has all the fixings, including a tangy balsamic dressing. Prep the components ahead of time and then enjoy a lunch that will make your coworkers jealous all week long.

Salmon Salad

Salmon is the perfect healthy protein to keep you full for hours, especially when it’s served in this incredible spinach salad. Add this one to your list of lunch ideas, you’ll be glad you did!

Kale Salad

Fresh, healthy and flavorful, this kale salad has so much to offer. Bulk it up with grilled or poached chicken breast to make it an especially filling lunch idea.

Kale Avocado Salad

Hearty kale, tender quinoa, creamy avocado and sweet blueberries make this kale salad anything but boring. This lunch idea is quick, healthy and delicious!

Crave-Worthy Sandwiches

Sandwiches are a trusty lunchtime standby, and for good reason. Simple to make and endlessly customizable, these delicious sandwich lunch ideas will never get boring!

Chicken Salad

This is the best chicken salad recipe you’ll try! Crunchy celery, sweet grapes and a healthy, creamy dressing will make this your go-to chicken salad. It’s a great way to use up leftover rotisserie chicken.

Egg Salad

Economical and supremely tasty, this egg salad is a lunchtime favorite! Save time by cooking the hard boiled eggs ahead or make the egg salad ahead of time and store it in the fridge for up to 3 days.

Air Fryer Grilled Cheese

Comfort food doesn’t get any better than a grilled cheese sandwich, and the air fryer will be your new favorite way to make it! With ooey gooey cheese and toasty bread, this lunchtime indulgence is so worth it.

Ham and Cheese Sliders

Simple and delicious, this easy slider recipe features ham and cheese plus honey mustard sauce sandwiched between sweet Hawaiian rolls.

Tuna Salad

Serve this healthy tuna salad in a sandwich, in lettuce wraps, with crackers, or in avocado halves. It will be your new favorite tuna recipe!

Tuna Melt

Fancy up your tuna sandwich by turning it into a tuna melt. Adding cheese, tomato and buttery, toasty bread makes this classic lunch option even more irresistible.

BBQ Chicken Sliders

Leftover shredded chicken? Turn it into these adorable and oh so tasty chicken sliders. Pop them into the oven until the cheese melts and the bread gets toasty, then devour.

Meatball Sub

Got leftover meatballs? A meatball sub is the perfect lunch option! This satisfying sandwich is loaded with flavor.

Pizza and Pasta Lunch Ideas

When you’re craving something hearty and comforting for lunch, pasta and pizza are sure to satisfy.

Pesto Pasta

Cheesy, nutty pesto and pasta are a match made in heaven. Serve it with extra grated Parmesan cheese plus toasty pine nuts for crunch.

Spinach Pesto Flatbread Pizza

Using flatbread for pizza dough is an easy way to make homemade pizza at lunchtime. You’ll love the extra crispy crust and flavorful pesto sauce in this delicious recipe.

Instant Pot Mac and Cheese

This mac and cheese is creamy, cheesy and comforting. Making it is a breeze thanks to the Instant Pot.

Pasta Salad

I love making a big batch of pasta salad to enjoy for lunches all week. This Italian version has olives, cheese, red onions and a zesty Italian dressing.

Spinach Pesto Pasta

All of you pesto lovers are going to want to make this spinach pesto pasta with chicken. It’s fresh, healthy and make-ahead friendly.

These Cozy Soups are Perfect for Quick Lunches

Soups are the ideal lunch idea. You can load them up with veggies and they’re so satisfying. I like to make a big pot of soup at the beginning of the week and enjoy it for lunches for days. Most soups also freeze well, too, making it easy to add variety to your meals.

Minestrone Soup

This hearty minestrone is my all-time favorite. With vegetables, pasta and beans in a flavorful broth, I could eat this every day.

Broccoli Cheddar Soup

This broccoli cheddar soup is creamy, healthy and easy to make! When you’re craving comfort food, it’s the perfect way to warm up.

Lentil Soup

With tender lentils, warm spices, veggies and fire roasted tomatoes, this lentil soup is healthy, full-flavored and easy to make.

Chicken Noodle Soup

Cozy and comforting, chicken noodle soup is like a hug in a bowl. What day wouldn’t be better with a bowl of this warming soup for lunch?

Tortellini Soup

With only 15 minutes of active prep time, this tortellini soup is sure to become a favorite! Cheese tortellini, kale and veggies make this soup nice and hearty.

Vegetable Soup

Healthy vegetable soup made with lots of colorful veggies is a perfect satisfying lunch idea.

Tomato Soup

This homemade tomato soup has rich tomato flavor and a luxurious creamy texture. It’s easy to make with just a few pantry ingredients, and the perfect accompaniment to a grilled cheese sandwich.

Asparagus Soup

This simple asparagus soup is one that you’re sure to love. It has a bright, fresh flavor and a luxurious creamy texture, yet it’s made without cream.

Cabbage Soup

If you’ve never tried cabbage soup, you are missing out. Richly flavored and full of healthy vegetables, this simple soup is likely to become a favorite.

Split Pea Soup

Comforting and flavorful, split pea soup is a perfect lunch idea. This one is made with bacon instead of a ham bone, to give you rich flavor with a more accessible ingredient.

More Healthy Lunch Ideas

Here are a few more fresh and healthy lunch ideas to inspire your mid-day meals.

Shrimp Stir Fry

Succulent shrimp, colorful veggies and a flavorful stir fry sauce make for a delicious, healthy lunch.

Lemon Garlic Shrimp and Zucchini Noodles

Light and fresh, this easy one pot dish is made with zucchini noodles instead of pasta. Lemon and garlic bring lots of zippy flavor.

Hummus

I love to serve hummus for lunch with fresh cut veggies and pita bread for dipping. It also makes an excellent sandwich spread.

Broccoli Stir Fry

Crisp-tender broccoli, mushrooms and bell peppers star in this easy vegetarian stir fry. Serve it over brown rice for a wholesome lunch idea.

50 Easy Lunch Ideas

Lunch will never be boring again with this collection of over 50 easy lunch ideas! From meal prep lunches to crave-worthy sandwiches, salads, wraps and more, there's a lunch recipe for every craving in this list. Start with this burrito bowl recipe. The components can be made ahead and stored in the fridge for meal prep lunches.

Course Main Course

Cuisine Tex-Mex

Keyword burrito bowl, chicken burrito bowl, easy lunch ideas, lunch ideas, lunch recipes

Prep Time 35

Cook Time 15

Total Time 50

Servings servings

Calories 499kcal

Ingredients

Pico de Gallo*

¾ pound ripe red tomatoes (plum/roma) 2-3 tomatoes, diced small*
⅓ cup finely chopped white onion
½ cup chopped fresh cilantro
1 tablespoon fresh lime juice
salt to taste

Cilantro Lime Rice

2 teaspoons olive oil
2 cloves garlic minced
1 cup long grain white rice rinsed and drained
1 ½ cups water
zest of 1 lime
2 tablespoons fresh lime juice from 1 lime
⅔ cup chopped fresh cilantro
¼ teaspoon salt or to taste

Chicken

1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
2 boneless, skinless chicken breasts

Remaining Ingredients

6 cups chopped romaine lettuce
15 ounce can black beans rinsed and drained
1 cup canned corn drained
1 avocado peeled, pitted and sliced; or guacamole
sour cream, lime wedges optional, for serving

Instructions

Make the Pico de Gallo: Combine all ingredients in a medium bowl; stir. Set aside.
Make the Cilantro Lime Rice: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and rice and toast for 3-4 minutes, stirring constantly. Stir in the water and bring to a simmer. As soon as the pot comes to a simmer, cover with a lid and reduce the heat to low. Cook at a very slow simmer without lifting the lid for 15 minutes. Then remove the pot from the heat and let the rice rest for 10 minutes with the lid on. Fluff the rice; stir in the lime zest, lime juice, cilantro and salt.
Prepare the Chicken: Meanwhile, combine the chili powder, paprika, cumin, garlic powder, salt and pepper in a small bowl. Stir or whisk to mix.
Place the chicken breasts in a zip-top bag or between two sheets of parchment paper and use a meat mallet or rolling pin to pound them to an even ½-inch thickness. Rub the seasoning mixture over all sides of the chicken breasts.
Grill chicken on an outdoor grill or oiled grill pan over medium to medium-high heat for 5-8 minutes per side, or until cooked through. Let the chicken rest for 5 minutes and then chop into bite size pieces.
Assemble the Burrito Bowls: Divide the lettuce evenly between 4 bowls (or meal prep containers). To each bowl, add cilantro lime rice, chicken, pico de gallo, black beans, corn, and avocado or guacamole.

Notes

To save time, instead of making homemade pico de gallo, you can use store-bought pico de gallo or salsa.
When making pico de gallo, remove the core, seeds and juice from the tomatoes so that they don’t water down pico de gallo.
These burrito bowls are perfect for meal prep. The grilled chicken, rice and pico de gallo will stay fresh for about 3 days stored in airtight containers in the refrigerator. You can also prep the lettuce, black beans and corn and store in the refrigerator. It’s best to assemble the bowls right before serving to keep everything fresh.

Nutrition

Read 50 Easy Lunch Ideas for the full recipe. Originally posted at Kristine's Kitchen

Tuna Salad

Kristine Rosenblatt — Tue, 08 Aug 2023 14:00:00 +0000

This tuna salad recipe is easy to make with canned tuna and a few simple mix-ins that give it the best flavor. It’s perfect for a quick, healthy lunch!

Looking for more tuna recipes? Try my Tuna Melt and Tuna Casserole recipes next!

When you’re craving a tuna sandwich, you need a simple tuna salad recipe that will give you a crave-worthy tuna fish sandwich. This easy recipe is made with just a handful of ingredients. It’s the best tuna salad!

This tuna salad is a versatile, healthy, protein-packed lunch. Serve it on a croissant, roll or between two slices of hearty whole grain bread. It’s also delicious on crackers. For a low carb meal, serve tuna salad in lettuce wraps or over salad greens.

Why You’ll Love this Tuna Salad Recipe

It takes just minutes to make.
This tuna salad recipe uses just a few ingredients, and it’s easy to change up the flavors. If you’re missing an ingredient you can leave it out or use one of my substitution ideas.
It’s a healthy, high protein and tasty lunch that will keep you full for hours.

Tuna Salad Recipe Ingredients

You’ll need just a few ingredients to make this tuna salad recipe.

Tuna: Canned tuna is something that I always keep in my pantry. One 5 ounce can of tuna will serve two people. Below I’ll give you tips on which kind of tuna is the best for tuna salad.
Plain Greek Yogurt or Mayonnaise: You can use either plain yogurt or mayo, depending on your preferences. Greek yogurt is thick and full of protein and makes a healthy tuna salad. If you’re new to using Greek yogurt, I promise it won’t make your tuna taste like yogurt. The yogurt or mayo helps to bind the tuna together. You can use more or less depending on how creamy you like your tuna salad.
Relish: Adds a wonderful sweet and tangy flavor. I prefer sweet pickle relish over dill relish in this tuna recipe.
Red Onion: I love the pop of flavor that red onion brings to tuna salad. The key is to chop the onion finely and to not use too much – a little onion goes a long way.
Celery: Celery adds a delicious crunch. If you don’t have celery in your fridge, chopped cucumber, carrot or bell pepper are great crunchy substitutes.
Salt and Pepper: Salt and pepper are important for flavor. Add the salt and pepper to your tuna salad last and adjust the amount to taste.

How to Make the Best Tuna Salad

Start by opening your cans of tuna and draining off the liquid. The easiest way to do this is to use a can opener to cut the lid almost all the way open. Leave the lid attached to the tuna can just a little bit, hold the can of tuna over your sink, turn it upside down, and press down on the lid to squeeze out the liquid. Then use a fork to carefully pull the lid open and scoop the tuna from the can into a bowl.

Add the remaining ingredients to your bowl and use a fork to mix everything together. Add more Greek yogurt or mayo, as needed, if you want your tuna creamier. Taste the tuna salad and add extra salt and pepper as desired.

Serve the tuna salad right away or store it in an airtight container in the refrigerator for up to 3 days. It’s perfect for meal prep!

What Kind of Tuna to Use

The best kind of tuna for tuna salad is tuna packed in water, not oil. You don’t want extra oil in your tuna salad. Also look for tuna with no salt added, so that you can control the amount of salt.

Look for cans of wild tuna that are labeled, “pole and line caught” to be sure that other species weren’t harmed when the tuna was caught. My favorite tuna is skipjack wild tuna in water. Skipjack is a light tuna, and it has less mercury than solid white albacore tuna.

Tips for the Best Tuna Sandwich

Toast your sandwich bread to help it hold up to the tuna and to keep it from getting soggy. I like to use a hearty whole grain bread.
Add flavor and texture by adding lettuce, tomato, avocado and/or cheese to your sandwich.
Tuna sandwiches are best when you serve them right after making them. To make ahead, prepare the tuna salad, refrigerate, and wait to assemble your sandwich right before serving.
For a low carb meal, serve tuna stuffed into hollowed out tomatoes or in avocado halves.

More Tuna Salad Ideas

Egg: Growing up, my mom would often make us tuna salad with egg. You can do this by mixing some chopped hard boiled egg into your tuna salad. It’s like a tuna salad and egg salad in one, and it is delicious! Plus you get even more satiating protein when you add hard boiled eggs to your tuna salad.
Lemon Juice: Lemon juice is a classic tuna salad ingredient. It brightens up the flavors.
Mustard: Mix in some Dijon mustard or yellow mustard for added flavor.
Herbs: Fresh herbs are a great way to change up the flavor of tuna salad. Try parsley, dill or chives.
Avocado: Mashed avocado can act as a binder and replace the mayo or Greek yogurt in tuna salad. It’s a great way to add healthy fat and flavor. Use avocado instead of mayo or Greek yogurt to make this recipe dairy-free.
Vegetables: Try adding finely chopped crunchy veggies such as carrots, bell pepper or cucumber for extra crunch and to add more nutrition to your salad.
Apple: Chopped apple adds a surprisingly delicious sweet twist to this tuna recipe.
Chickpeas: Either mashed or coarsely chopped, chickpeas can help to stretch your tuna fish so you can use less tuna and get more tuna salad. Chickpeas are a great source of vegetarian protein.
Capers: Capers add a salty, briny flavor.
Tuna Melt: Use your tuna salad to make a Tuna Melt, which is basically a grilled cheese sandwich with tuna.

More Easy Lunch Ideas

Best Tuna Salad Recipe

This tuna salad recipe is easy to make, healthy and perfect for meal prep lunches. Serve it in a sandwich, in lettuce wraps or with crackers.

Course Lunch

Cuisine American

Keyword tuna, tuna salad, tuna salad recipe, tuna salad sandwich

Prep Time 10

Total Time 10

Servings servings

Calories 78kcal

Ingredients

2 cans (5 ounces each) tuna in water drained
¼ cup plain Greek yogurt or mayonnaise, plus more as desired
2 tablespoons relish
2 tablespoons finely chopped red onion or to taste
2 tablespoons chopped celery
salt and pepper to taste

Instructions

Place drained tuna in a medium bowl.
Add the plain Greek yogurt (or mayonnaise), relish, red onion, celery, and a little salt and pepper.
Stir with a fork until everything is well combined. Taste and add more salt and pepper as needed.
Serve tuna salad on bread, rolls, croissants or crackers. For low carb, serve tuna salad in lettuce wraps, over salad greens, in hollowed out tomatoes, or in avocado halves.

Video

Notes

Tuna salad may be stored in the refrigerator in an airtight container for up to 3 days.
You can also use mashed avocado in place of the plain Greek yogurt or mayo for dairy-free tuna salad.

Nutrition

Read Tuna Salad for the full recipe. Originally posted at Kristine's Kitchen

Chicken Salad Recipe

Kristine Rosenblatt — Mon, 03 Jul 2023 14:02:00 +0000

This Chicken Salad Recipe is healthy, flavorful and easy to make with grapes, celery and a simple dressing. It makes the best chicken salad sandwiches!

Looking for more easy lunch ideas? Try these recipes for Egg Salad and Tuna Salad next.

Kristine, thank you so much for this recipe! I love chicken salad but wanted something without mayo. This is perfect thank you for sharing! This was delicious, my whole family enjoyed it!
Ashleym

Best Chicken Salad Recipe

This chicken salad recipe is a tried-and-true favorite that’s also become a reader favorite! It’s fresh, light and healthy and my go-to recipe for using up leftover chicken.

Why You’ll Love this Chicken Salad Recipe

Quick and Easy. This recipe takes just minutes to make. Use leftover chicken or rotisserie chicken to save time.
Delicious! This chicken salad has the best combination of flavors and textures. There’s sweet, savory, creamy and crunchy!
Perfect for Meal Prep. When your days are busy, it can be hard to find the time to prepare lunch. That’s why I like recipes that I can prep once and then eat for a couple of days. This chicken salad keeps well in the refrigerator for a few days.
Versatile. Serve the chicken salad on bread or a croissant, over a bed of lettuce, or in a tortilla wrap or lettuce wraps. I often add avocado – it’s so good!

Ingredients You’ll Need

To make this simple chicken salad you will need:

Shredded or Chopped Cooked Chicken: You can use rotisserie chicken or leftover cooked chicken. When I don’t have leftover chicken I like to make quick Instant Pot shredded chicken to use in this recipe. I follow these steps for how to shred chicken easily. Or you can poach chicken breasts on the stove.
Plain Greek Yogurt or Mayo: Greek yogurt is thick and creamy, and it makes a great healthy substitute for mayonnaise in this chicken salad recipe. You can use full fat, 2% or nonfat Greek yogurt. Be sure to use plain (not flavored) yogurt. Of course, you can use mayo in this recipe if you prefer.
Seasonings: This recipe uses garlic powder, salt and black pepper. I find that you don’t need to add too much seasoning because there are lots of flavors going on in this chicken salad. You can try adding a splash of lemon juice, a squeeze of Dijon mustard, or some chopped fresh herbs if you want.
Celery: I love the crunch that celery adds to this chicken salad. Chop the celery into small pieces so that it doesn’t overwhelm the salad.
Nuts: Pecans, walnuts, and sliced almonds all work well in this recipe. If you have a few minutes, toasting the nuts in a skillet on the stove will add a lot of flavor.
Grapes: Chicken salad with grapes is a classic and I love the sweetness that grapes add to this salad. You can also try mixing in chopped apple, dried cranberries or dried cherries.
Red Onion: Sweet-spicy red onion adds a pop of flavor. If you don’t care for raw onion you can leave it out.

How to Make Chicken Salad

To make this chicken salad, start by making the chicken salad dressing. I usually make the dressing in a large bowl and then add the other ingredients to that same bowl. Stir together the plain Greek yogurt, garlic powder, salt and pepper.
Then, add the rest of the salad ingredients to the bowl and stir everything together. Taste the chicken salad and add more seasoning if needed.
Serve the chicken salad on bread or croissants as a sandwich, or on top of a green salad.

Recipe Tips

Either chill the cooked chicken before you make the salad or chill the chicken salad mixture before serving. Chilling the salad for an hour or two before serving also helps the flavors to meld together.
Try adding different mix-ins to your chicken salad: different kinds of nuts, grapes, apples, dried cranberries, dried cherries, avocado, chopped green onion, red onion or fresh herbs.
Cook your chicken ahead of time so that you can make this recipe quickly. Try Instant Pot Shredded Chicken or Crockpot Shredded Chicken. I often make this recipe with leftover Instant Pot Whole Chicken.
Canned chicken also works in this recipe.
For a low carb meal, serve chicken salad in lettuce wraps, on top of a spinach salad, or stuffed in avocado halves.

How to Store

Chicken salad can be stored in an airtight container in the refrigerator for up to 3-4 days, as long as you made it with chicken cooked that same day. Cooked chicken will stay fresh for up to 3-4 days in the refrigerator, so go by the date when your chicken was cooked to figure out how long you can store your chicken salad in the fridge.

Try one of these delicious chicken breast recipes next.

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Easy Chicken Salad Recipe

This easy chicken salad recipe with grapes and pecans makes the best chicken salad sandwiches! I've been making this healthy chicken salad recipe for years. It's perfect for using up leftover chicken, or make it with rotisserie chicken or shredded cooked chicken breast.

Course Lunch

Cuisine American

Keyword chicken salad, chicken salad recipe, chicken salad sandwich

Prep Time 15

Total Time 15

Servings servings

Calories 195kcal

Ingredients

½ cup plain Greek yogurt or mayonnaise
¼ teaspoon garlic powder or to taste
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste
2 cups cooked chicken shredded or chopped
½ cup chopped celery
½ cup chopped pecans or walnuts or sliced almonds, toasted if desired
½ cup quartered grapes*
¼ cup finely chopped red onion optional
bread, croissants or lettuce for serving

Instructions

In a large bowl, stir together the plain Greek yogurt, garlic powder, salt and pepper.
Add the cooked chicken, celery, nuts, grapes and red onion (if using). Stir until well combined.
Taste and adjust seasonings as needed.
Serve the chicken salad as a sandwich on bread or a croissant, over a bed of lettuce, or in a tortilla wrap or lettuce wraps.

Video

Notes

Chopped apple is a delicious substitute for the grapes. Or try dried cranberries or dried cherries.
Make Ahead: Store chicken salad in an airtight container in the refrigerator for up to 3-4 days (if made with chicken cooked that same day).

Nutrition

Read Chicken Salad Recipe for the full recipe. Originally posted at Kristine's Kitchen

Taco Salad

Kristine Rosenblatt — Mon, 26 Jun 2023 14:08:00 +0000

Add this easy Taco Salad recipe to your list of fast dinner ideas for busy weeknights! It has all of the favorites – seasoned ground beef, avocado, black beans, cheese and salsa!

Looking for more salad recipes for dinner? Try our BBQ Chicken Salad, Cobb Salad or Salmon Salad next!

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I love making a big meal-sized salad for dinner. It’s an easy way to make a healthy meal, and this taco salad is so satisfying! It’s also a perfect recipe to serve at a party. Just scale up the ingredients, set everything out in separate bowls, and let everyone build their own taco salad.

Why You’ll Love this Taco Salad Recipe

20 Minute Recipe. This recipe is so quick and easy to make. It’s perfect for busy nights!
Healthy. This healthy taco salad can be made even healthier with a few simple ingredient swaps. I’ve listed some ideas in the taco salad ingredients section below.
Great for Meal Prep. You can prep the components for this taco salad ahead of time and then assemble your salad when you’re ready to eat.
Family-Friendly Meal. I love this recipe because everyone can build their salad bowl how they like it. If you have young kids who aren’t into salads yet, they can skip the lettuce and wrap their fillings up in tortillas.

Taco Salad Ingredients

Here’s what you’ll need for this taco salad recipe, plus a few healthy swaps that you can make if desired.

Ground Beef: Use lean ground beef or drain off excess grease after cooking. For a leaner recipe, substitute ground turkey or ground chicken.
Taco Seasoning and Tomato Sauce: The taco meat is seasoned with taco seasoning; try our easy Taco Seasoning Recipe. Simmering the beef with tomato sauce and water as well as the seasonings makes the meat especially moist and flavorful.
Lettuce: I love using crisp, crunchy romaine lettuce in taco salad. You can also use baby kale or spinach, or mixed greens.
Black Beans, Corn, Tomatoes and Avocado: These add flavor, nutrition and color to the salad.
Shredded Cheese: Use Mexican cheese or shredded cheddar, Monterey jack or Colby jack.
Salsa: Salsa stands in for salad dressing. Use store-bought salsa or try this Salsa Recipe or Pico de Gallo recipe.
Sour Cream: Cool, creamy sour cream balances out the spicy salsa. Or swap the sour cream for healthy protein-packed Greek yogurt.
Tortilla Chips: Crumbled tortilla chips add a delicious crunch. Leave them out for a lighter salad.

How to Make Taco Salad

Make the taco meat. Brown the ground beef in a skillet, crumbling it as it cooks. Then stir in the taco seasoning, tomato sauce and water. Reduce the heat and cook until most of the liquid is gone and the meat is cooked through.

Assemble the taco salad. Divide the lettuce, black beans, corn, tomatoes, cheese and avocado between four large salad bowls or plates. Add the cooked seasoned beef and salsa. Add a spoonful of sour cream and some crumbled tortilla chips to each salad. Then serve and enjoy!

Storage Instructions

Leftover cooked taco meat can be stored in an airtight container in the refrigerator for up to 3-4 days. You can store the other taco salad ingredients in separate containers in the fridge to make it especially quick to assemble salads from the leftovers.

If you’d like to assemble the taco salads ahead of time to meal prep for the week, this Taco Salad Lunch Bowls recipe has some tips. To keep everything fresh, add the different salad components to your storage containers in rows so that they stay somewhat separate. Be sure to let the meat cool completely before adding it to the salads. Store for up to 3 days in the refrigerator. Add sour cream and tortilla chips right before serving.

More Mexican-Inspired Recipes

Easy Taco Salad

This Taco Salad recipe is quick and easy to make and loaded with flavor! Seasoned ground beef taco meat plus your favorite taco toppings make this meal-sized salad both hearty and flavorful.

Course Main Course

Cuisine Mexican

Keyword taco salad, taco salad recipe

Prep Time 10

Cook Time 10

Total Time 20

Servings servings

Calories 603kcal

Ingredients

1 pound lean ground beef or ground turkey
salt and pepper
2 tablespoons taco seasoning
½ cup tomato sauce
½ cup water
8 cups chopped romaine lettuce
1 cup canned black beans rinsed and drained
1 cup canned corn drained
1 cup cherry or grape tomatoes halved
¾ cup shredded cheddar, Monterey jack, Mexican cheese or Colby jack cheese
1 large avocado sliced
1 cup salsa
¼ cup sour cream
4 ounces crumbled tortilla chips

Instructions

Heat a large skillet over medium heat. Add the ground beef and sprinkle with salt and pepper. Cook, breaking up the meat, until meat is browned. Stir in the taco seasoning, tomato sauce and water. Reduce the heat to a low simmer, and cook, stirring occasionally, until liquid is mostly gone and meat is cooked through, about 5 minutes.
To assemble the salads, divide the lettuce, black beans, corn, tomatoes, cheese and avocado evenly between four large plates or salad bowls. Top with the cooked seasoned beef and salsa. Add a tablespoon of sour cream and crumbled tortilla chips to each salad. Serve.

Video

Notes

Leftover cooked taco meat can be stored in an airtight container in the refrigerator for up to 3-4 days. You can store the other taco salad ingredients in separate containers in the fridge to make it especially quick to assemble a taco salad from the leftovers.

Nutrition

Read Taco Salad for the full recipe. Originally posted at Kristine's Kitchen

Shrimp Stir Fry

Kristine Rosenblatt — Tue, 20 Jun 2023 14:43:46 +0000

This Shrimp Stir Fry has succulent shrimp and crisp vegetables in a homemade stir fry sauce. It’s a fresh and healthy meal that’s quick to make for lunch or dinner.

If you love healthy stir fries, try my Chicken Stir Fry, Broccoli Stir Fry and Vegetable Stir Fry next.

When you’re looking for a fast, healthy and tasty dinner idea, look no further than this shrimp stir fry recipe!

Why You’ll Love this Shrimp Stir Fry

Clean out the fridge recipe. Stir fries are a great way to use up whatever veggies you love or have on hand in your fridge. You can make this shrimp stir fry with carrots, red bell pepper and sugar snap peas like I did, or use other vegetables. Broccoli, mushrooms, asparagus, snow peas, bok choy, zucchini and yellow onion would also be delicious in this recipe.
30 minute meal. Shrimp cooks quickly, helping you to get dinner on the table fast.
Delicious way to eat your veggies. This colorful stir fry will make your tastebuds happy!

Ingredients You’ll Need

Stir Fry Sauce: The sauce for this shrimp stir fry is a slight variation on my best Stir Fry Sauce recipe. It’s tangy and garlicky – the perfect complement to the juicy shrimp!
Olive Oil or Avocado Oil: For cooking the shrimp and vegetables.
Large Shrimp: I like to buy peeled and deveined shrimp to keep the prep extra easy. Both tail on and tail off shrimp work well in this recipe.
Vegetables: I used a combination of carrots, bell pepper and sugar snap peas. You can substitute other vegetables, just aim to use about 3 cups of veggies total.
Green Onions: Their mild onion flavor enhances the stir fry.

Ingredient Note

Crushed red pepper flakes are an optional addition to the stir fry sauce. Unless you’re really sensitive to spice, I highly recommend adding them. The pop of heat takes this stir fry to the next level.

How to Make Shrimp Stir Fry

My best tip for making a stir fry is to prep all of the ingredients before you start cooking. Once you start stir frying the recipe moves very quickly.

Make the stir fry sauce. Whisk together all of the sauce ingredients: water or chicken broth, soy sauce, honey, sesame oil, fresh ginger, minced garlic, cornstarch and red pepper flakes.

Chop the vegetables.

Cook the shrimp. Pat the shrimp dry and heat 1 tablespoon of the oil in a large skillet or wok over medium-high heat. Cook the shrimp about 2 minutes per side, until pink. Transfer the shrimp to a clean plate.

Stir fry the veggies. Add 1 1/2 tablespoons of oil to the pan. Add the veggies and cook, stirring often, for 2-3 minutes until just crisp-tender.

Add the stir fry sauce. Return the shrimp to the skillet. Cook, stirring, for 1 minute until the sauce thickens. Then stir in the chopped green onions.

Serve the stir fry over cooked Instant Pot brown rice or white rice with a sprinkle of sesame seeds, if desired.

Tips for Making Stir Fry

If the shrimp won’t fit in a single layer in the skillet, cook them in batches.
Don’t overcook the veggies. They can go from crisp-tender to mushy very quickly.
If you’re using vegetables that cook quickly, such as zucchini, add them to the pan later than firmer vegetables like carrots.
Whisk the stir fry sauce again right before adding it to the pan. The cornstarch tends to settle at the bottom of the bowl.

How to Store and Reheat

Leftover shrimp stir fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently so as not to make the shrimp tough, either in a skillet on the stove or in the microwave.

More Shrimp Recipes

Shrimp is a favorite protein for making tasty, fresh and flavorful meals. Try one of these easy shrimp recipes next!

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Shrimp Stir Fry

Succulent shrimp, crisp vegetables and the most delicious stir fry sauce make this Shrimp Stir Fry a favorite! It's healthy, ready in 30 minutes, and perfect for lunch or dinner.

Course Main Course

Cuisine Asian

Keyword shrimp stir fry

Prep Time 20

Cook Time 10

Total Time 30

Servings servings

Calories 524kcal

Ingredients

Stir Fry Sauce

⅓ cup water or chicken broth*
⅓ cup low sodium soy sauce
2 tablespoons honey
2 teaspoons sesame oil
2 tablespoons minced fresh ginger
4 cloves garlic minced
2 teaspoons cornstarch
⅛ teaspoon crushed red pepper flakes or to taste*

Stir Fry

2 ½ tablespoons olive oil or avocado oil, divided
1 ½ pounds large shrimp peeled and deveined, tail on or off
2 carrots julienne cut
1 red bell pepper thinly sliced
8 ounces sugar snap peas
4 green onions white and light green parts only, chopped

For Serving

4 cups cooked rice
sesame seeds optional

Instructions

Combine all of the stir fry sauce ingredients in a small bowl or liquid measuring cup. Whisk to combine. Set aside.
Pat the shrimp dry with paper towels. Heat 1 tablespoon of the olive oil in a large skillet over medium-high heat.
Add the shrimp to the pan in a single layer (cook in batches if needed). Cook about 2 minutes per side, until pink. Transfer the cooked shrimp to a clean plate.
Add the remaining 1 ½ tablespoons of olive oil to the skillet. Add the carrots, bell peppers and sugar snap peas and cook, stirring often, for 2-3 minutes or until the vegetables are just crisp-tender.
Whisk the stir fry sauce once more to make sure everything is well combined and then pour it into the skillet. Return the shrimp to the pan. Cook, stirring, for 1 minute, until the sauce has thickened.
Stir in the chopped green onions. Serve stir fry over cooked rice, garnished with a sprinkle of sesame seeds if desired.

Video

Notes

Using chicken (or vegetable) broth in the sauce makes for a slightly more flavorful sauce. Water works fine, though, especially if you’d have to open a can of broth just to use 1/3 cup in this recipe.
Unless you’re really sensitive to spice, I highly recommend adding the red pepper flakes to the stir fry sauce. The pop of heat takes this shrimp stir fry to the next level.
You can substitute other vegetables for the ones used in this recipe. Try broccoli, mushrooms, asparagus, snow peas, bok choy, zucchini or yellow onion. Add quick-cooking veggies, such as zucchini, to the pan later than firmer vegetables like carrots and broccoli.
For a gluten-free shrimp stir fry, substitute the soy sauce with gluten-free coconut aminos, gluten-free tamari or gluten-free soy sauce.
Leftover shrimp stir fry can be stored in an airtight container in the refrigerator for up to 3 days. Reheat it gently so as not to make the shrimp tough, either in a skillet on the stove or in the microwave.

Nutrition

Read Shrimp Stir Fry for the full recipe. Originally posted at Kristine's Kitchen

Burrito Bowl

Kristine Rosenblatt — Mon, 01 May 2023 12:43:24 +0000

This Burrito Bowl is loaded with flavor and so satisfying. Perfect for lunch, dinner or meal prep, this delicious recipe is my take on the popular Chipotle burrito bowl.

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A burrito bowl is all of your favorite burrito fillings, served in a bowl and topped with a fresh salsa, guacamole and sour cream. It’s just as satisfying and delicious as a burrito, but a bit healthier because we’re swapping the tortilla for a crisp bed of lettuce. It’s a favorite item on the Chipotle menu, but today we’re skipping the takeout because homemade is always better!

This chicken burrito bowl recipe features seasoned grilled chicken, Cilantro Lime Rice, beans and corn. I love adding Pico de Gallo, a fresh chunky salsa made with tomatoes, cilantro and lime juice. This burrito bowl recipe has a winning combination of ingredients, guaranteed to make your taste buds happy!

Why You’ll Love this Recipe

Flavor! From the cilantro lime rice and pico de gallo to the seasoned chicken and guacamole, this meal is packed with delicious flavors.
Healthy: This recipe has protein, healthy fats and fiber to keep you full for hours. Making a burrito bowl at home also means that you can control the ingredients you use, for a fresher, healthier meal.
Meal Prep Option: The burrito bowl components can be prepped ahead of time, making this a great option for meal prep lunches or dinners.

Burrito Bowl Ingredients

Cilantro Lime Rice: I’ve included my easy cilantro lime rice recipe in the recipe card below. It’s so much more flavorful than plain rice, and even better than Chipotle’s!
Chicken: The chicken is seasoned with a spice rub and then grilled. It turns out so flavorful! You can cook it on an outdoor grill or indoors on a grill pan. No grill? Bake the chicken in the oven or cook it in the air fryer. See this Baked Chicken Breast recipe or Air Fryer Chicken Breast for cook times.
Pico de Gallo: I’ve included a simplified version of my homemade Pico de Gallo recipe in the recipe card below, or use store-bought pico or salsa to save time.
Black Beans: A great source of vegetarian protein.
Corn: Brings flavor and color. I like to use canned corn to save time. If you’re cooking corn on the cob, you can cook extra to make these burrito bowls the next day.
Lettuce: Crisp romaine lettuce adds a nice cool crunch, and helps to bulk up the burrito bowls.
Avocado or Guacamole: Both work great here!

You may also wish to add sour cream or a spoonful of plain Greek yogurt and a squeeze of lime juice to your burrito bowl. The best part about this recipe is that it is so customizable, and everyone can build their bowl just the way they like it.

How to Make a Burrito Bowl

First, make the pico de gallo. Combine the diced tomatoes, chopped onion, cilantro, lime juice and salt (to taste) in a medium bowl.

Then, make the cilantro lime rice. Toast the garlic and rice for a few minutes, then add the water. Bring to a boil, then cover the pot and reduce the heat down to very low. Simmer for 15 minutes, let it rest for 10, and then stir in the lime zest, lime juice, fresh cilantro and salt.

While the rice cooks, grill the chicken. Pound the chicken to an even 1/2-inch thickness. This tenderizes the meat and promotes even cooking. Then rub the seasonings all over the chicken and grill until cooked through. Let the chicken rest for 5 minutes before slicing.

Finally, assemble the burrito bowls. To each bowl, add lettuce, cilantro lime rice, chicken, pico de gallo, black beans, corn and guacamole or avocado. Dollop on a spoonful of sour cream, if desired, and enjoy!

Burrito Bowl Recipe Variations

If you don’t have time to make pico de gallo, you can use store-bought or substitute chopped tomatoes for a quick and easy alternative.
Instead of cilantro lime rice, you can use plain white rice, brown rice, or cauliflower rice for a low carb option. Or you can omit the rice and bulk up the bowl with additional lettuce.
Make it vegetarian by swapping fajita veggies (sautéed bell peppers and onions) for the chicken.
Add shredded cheddar cheese or Monterey jack cheese.
Swap marinated fajita chicken or cilantro lime chicken for the grilled chicken.
Use grilled steak or ground beef taco meat instead of chicken.
Use pinto beans instead of black beans.

How to Meal Prep Burrito Bowls

Burrito bowls are perfect for meal prep! I recommend storing the components separately and then assembling the bowls right before serving to keep everything fresh. The grilled chicken, rice and pico de gallo will stay fresh for about 3 days stored in airtight containers in the refrigerator. You can reheat the ingredients in the microwave, as desired.

More Tex-Mex Recipes

Burrito Bowl

This is the best Burrito Bowl recipe – it's loaded with flavor and so satisfying! The components can be made ahead and stored in the fridge for meal prep lunches or dinners.

Course Main Course

Cuisine Tex-Mex

Keyword burrito bowl, chicken burrito bowl

Prep Time 35

Cook Time 15

Total Time 50

Servings servings

Calories 499kcal

Ingredients

Pico de Gallo*

¾ pound ripe red tomatoes (plum/roma) 2-3 tomatoes, diced small*
⅓ cup finely chopped white onion
½ cup chopped fresh cilantro tough stems discarded
1 tablespoon fresh lime juice
salt to taste

Cilantro Lime Rice

2 teaspoons olive oil
2 cloves garlic minced
1 cup long grain white rice rinsed and drained
1 ½ cups water
zest of 1 lime
2 tablespoons fresh lime juice from 1 lime
⅔ cup chopped fresh cilantro tough stems discarded
¼ teaspoon salt or to taste

Chicken

1 teaspoon chili powder
½ teaspoon paprika
½ teaspoon ground cumin
½ teaspoon garlic powder
¼ teaspoon salt
⅛ teaspoon black pepper
2 boneless, skinless chicken breasts

Remaining Ingredients

6 cups chopped romaine lettuce
15 ounce can black beans rinsed and drained
1 cup canned corn drained
1 avocado peeled, pitted and sliced; or guacamole
sour cream, lime wedges optional, for serving

Instructions

Make the Pico de Gallo: Combine all ingredients in a medium bowl; stir. Set aside.
Make the Cilantro Lime Rice: Heat the olive oil in a medium saucepan over medium heat. Add the garlic and rice and toast for 3-4 minutes, stirring constantly. Stir in the water and bring to a simmer. As soon as the pot comes to a simmer, cover with a lid and reduce the heat to low. Cook at a very slow simmer without lifting the lid for 15 minutes. Then remove the pot from the heat and let the rice rest for 10 minutes with the lid on. Fluff the rice; stir in the lime zest, lime juice, cilantro and salt.
Prepare the Chicken: Meanwhile, combine the chili powder, paprika, cumin, garlic powder, salt and pepper in a small bowl. Stir or whisk to mix.
Place the chicken breasts in a zip-top bag or between two sheets of parchment paper and use a meat mallet or rolling pin to pound them to an even ½-inch thickness. Rub the seasoning mixture over all sides of the chicken breasts.
Grill chicken on an outdoor grill or oiled grill pan over medium to medium-high heat for 5-8 minutes per side, or until cooked through. Let the chicken rest for 5 minutes and then chop into bite size pieces.
Assemble the Burrito Bowls: Divide the lettuce evenly between 4 bowls (or meal prep containers). To each bowl, add cilantro lime rice, chicken, pico de gallo, black beans, corn, and avocado or guacamole.

Notes

To save time, instead of making homemade pico de gallo, you can use store-bought pico de gallo or salsa.
When making pico de gallo, remove the core, seeds and juice from the tomatoes so that they don’t water down pico de gallo.
These burrito bowls are perfect for meal prep. The grilled chicken, rice and pico de gallo will stay fresh for about 3 days stored in airtight containers in the refrigerator. You can also prep the lettuce, black beans and corn and store in the refrigerator. I recommend assembling the bowls right before serving to keep everything fresh.

Nutrition

Read Burrito Bowl for the full recipe. Originally posted at Kristine's Kitchen

Buffalo Chicken Wrap

Kristine Rosenblatt — Wed, 26 Apr 2023 12:50:57 +0000

This Buffalo Chicken Wrap is filled with spicy buffalo chicken, avocado, crisp lettuce and creamy blue cheese dressing. It’s easy to make and perfect for lunch or a quick dinner.

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If you love buffalo sauce, then this buffalo chicken wrap recipe is sure to become one of your favorite easy lunch ideas. It’s a delicious combination of flavors and so satisfying. The buffalo sauce makes these buffalo chicken wraps especially filling, since spice has a satiating effect. The spicy sauce is balanced out by the other wrap ingredients: creamy blue cheese dressing and avocado, plus crunchy romaine lettuce and shredded carrot.

These chicken wraps are a great way to use leftover chicken, and you can meal prep most of the other ingredients ahead of time as well. I like to use homemade Buffalo Sauce and Blue Cheese Dressing when I make these wraps, but store-bought also works well. If you do decide to go the homemade route, you can make the sauce and dressing ahead of time, since both keep well in the refrigerator. Serve the wraps with fresh veggies or fruit on the side, such as carrot sticks, celery and grapes.

Buffalo Chicken Wrap Ingredients

Here’s what you’ll need to make this easy buffalo chicken wrap recipe:

Cooked Chicken: You’ll need either chopped or shredded cooked chicken. See the meal prep chicken wraps section below for easy ways to cook the chicken, or use leftover chicken or rotisserie chicken.
Buffalo Sauce: For a store-bought option, I recommend Frank’s buffalo wings hot sauce.
Tortillas: Look for large, wrap size flour tortillas.
Lettuce: Chopped romaine lettuce adds a nice crunch to the chicken wraps.
Shredded Carrot: For color, flavor and an added healthy vegetable.
Avocado: Creamy avocado balances out the spicy buffalo chicken and adds flavor and healthy fats.
Blue Cheese Dressing: Buffalo sauce and blue cheese are a delicious combination!

How to Make a Buffalo Chicken Wrap

Toss the cooked chicken with the buffalo sauce.

Place chopped romaine on each tortilla, in a line that’s slightly off center (this makes for easier wrapping).

Add the shredded carrot and avocado, followed by the buffalo chicken.
Drizzle on the blue cheese dressing. Then tightly wrap, burrito-style. Serve and enjoy!

Recipe Variations

Add shredded Monterey jack or cheddar cheese.
Use ranch dressing instead of blue cheese.
Add halved cherry tomatoes, roasted red peppers, cucumber or bell peppers.
Skip the blue cheese dressing and spread the tortilla with cream cheese before adding the filling.
Replace the romaine lettuce with coleslaw. Skip the blue cheese dressing since the coleslaw dressing will add creaminess.

Meal Prep Chicken Wraps

Make these buffalo chicken wraps come together even faster with these tips:

Use rotisserie chicken or cook the chicken up to 3 days ahead of time using one of these recipes: Grilled Chicken, Poached Chicken, Instant Pot Shredded Chicken, Baked Chicken Breast or Air Fryer Chicken Breast. Store in an airtight container in the fridge.
Wash and chop the lettuce ahead of time. Store in the fridge for up to one week, in an airtight container lined with a paper towel.
If using homemade blue cheese dressing or buffalo sauce, make it ahead and store in the refrigerator.

With ingredients prepped ahead, you can have these chicken wraps ready to enjoy for lunch or dinner in no time!

More Easy Lunch Ideas

Buffalo Chicken Wrap

These Buffalo Chicken Wraps are filled with spicy buffalo chicken, avocado, crisp lettuce and creamy blue cheese dressing. They're easy to make and perfect for lunch or a quick dinner.

Course Main Course

Cuisine American

Keyword buffalo chicken wrap, chicken wraps

Prep Time 15

Total Time 15

Servings servings

Calories 333kcal

Ingredients

2 cups cooked chopped or shredded chicken breast
⅓ cup buffalo sauce* homemade or store-bought such as Frank's
4 large flour tortillas
2 cups chopped romaine lettuce
¾ cup shredded carrot
1 avocado peeled, pitted and sliced
½ cup blue cheese dressing

Instructions

Place the cooked chicken in a medium bowl. Add the buffalo sauce and toss to evenly coat the chicken.
Divide the romaine between the four tortillas, placing it down the tortilla in a line slightly off center (for easier wrapping). On top of the lettuce, add the shredded carrot, avocado and buffalo chicken. Drizzle with the blue cheese dressing.
Tightly wrap up each tortilla. Serve immediately.

Notes

Adjust the amount of buffalo sauce to your tastes.

Nutrition

Read Buffalo Chicken Wrap for the full recipe. Originally posted at Kristine's Kitchen

Egg Salad Recipe

Kristine Rosenblatt — Sun, 12 Feb 2023 23:34:29 +0000

This easy egg salad recipe makes the best egg salad sandwiches! It starts with perfectly hard boiled eggs and a simple, creamy dressing.

Growing up, we would often have egg salad sandwiches for lunch. My mom’s recipe for egg salad was simple, with just eggs, mayonnaise, mustard, salt and pepper.

I’ve made a few changes to her simple recipe but I’ve kept everything that you crave in a classic egg salad recipe. This egg salad is packed with flavor, yet so easy to make!

You can make this egg salad ahead and refrigerate it for up to three days, so it’s great for meal prep. If you cook your eggs ahead of time, this egg salad recipe comes together in just minutes. It’s perfect for a quick lunch. For more delicious sandwich ideas, try this Chicken Salad Recipe or my classic Tuna Salad.

Why You’ll Love this Egg Salad Recipe

Easy! It’s quick to make with just 5 ingredients, plus salt and pepper.
So Flavorful. This egg salad recipe is packed with flavor and has the perfect amount of creamy dressing. Your egg salad sandwich will be creamy and flavorful, not soggy.
Make-Ahead Friendly. It’s great to meal prep for make ahead meals and snacks.

How Healthy is Egg Salad?

Egg salad is a healthy meal option. Eggs are a relatively inexpensive, high protein food. They are nutrient-dense and fill you up so you won’t be hungry again right away.

You can use either plain Greek yogurt or mayonnaise in this recipe. Greek yogurt is a healthier option and I bet you won’t taste the difference. You can use mayonnaise if you prefer.

You might also like this Deviled Eggs recipe. If you find yourself with extra hard boiled eggs, they’re great to make for quick snacks.

Recipe Ingredients

You’ll need only a few ingredients for this egg salad recipe. If you have a favorite egg salad ingredient, add it in! This recipe is easy to customize to your tastes.

Hard Boiled Eggs: I use 6 eggs to serve 4 people. You can scale the recipe up or down to make more or fewer servings.
Plain Greek Yogurt or Mayo: Both mayonnaise and plain Greek yogurt work well to make a creamy dressing.
Dijon Mustard: I usually use smooth Dijon mustard, but grainy mustard or even yellow mustard work well too if that’s your preference.
Red Onion: Chop it finely so that its sharp flavor doesn’t overwhelm the other ingredients.
Fresh Chives: For a pop of flavor and color.
Salt & Pepper: Adjust the amounts to your tastes.

How to Make Egg Salad

There are only a few steps to making the best egg salad. You can find the full recipe with ingredient amounts and instructions in the recipe card below.

Hard boil your eggs. You can cook the hard boiled eggs on the stove, or make Instant Pot hard boiled eggs or air fryer hard boiled eggs. Then let the eggs sit in a bowl of ice water (ice bath) to stop the cooking process.

Peel and chop the eggs. Finely chop the red onion and chives.

Place the eggs in a mixing bowl. Add the yogurt or mayo, Dijon mustard, red onion, chives, salt and pepper. Then stir everything together.

Serving Suggestions

Serve egg salad in an egg salad sandwich or wrapped in lettuce for a light lunch. I also like to serve this egg salad on a piece of toasted bread, topped with sliced avocado.

How Long Does Egg Salad Last?

Egg salad can be stored for 3 days in an airtight container in the refrigerator. Refrigerate it promptly and never leave egg salad out for more than 2 hours at room temperature.

Recipe Tips

Hard boil the eggs ahead of time and refrigerate for faster prep.
Try adding finely chopped celery, shallot or green onion in place of the red onion. Add other fresh herbs in place of or in addition to the chives.
You can use yellow mustard in place of the Dijon mustard if you prefer.
Taste the egg salad after mixing everything together and adjust the seasonings to your tastes. If it’s not creamy enough, stir in a little more mayonnaise or Greek yogurt.

Egg Salad Recipe

This easy egg salad recipe makes the best egg salad sandwiches. It starts with perfectly hard boiled eggs and a creamy dressing, plus red onion and chives for lots of flavor. Make egg salad sandwiches or serve in lettuce wraps for a light lunch.

Course Lunch

Cuisine American

Keyword egg salad, egg salad recipe, egg salad sandwich, how to make egg salad

Prep Time 10

Cook Time 14

Inactive Time 10

Total Time 34

Servings servings

Calories 110kcal

Ingredients

6 large eggs
¼ cup plain Greek yogurt or mayonnaise
2 teaspoons Dijon mustard or yellow mustard
3 tablespoons finely chopped red onion or to taste
2 tablespoons chopped fresh chives
¼ teaspoon salt or to taste
¼ teaspoon black pepper or to taste

Instructions

Cook eggs: Fill a medium saucepan or pot with enough water so that it will cover the eggs by ¾ to 1 inch when you add the eggs to the pot (but do not add the eggs yet). Heat over high heat until the water comes to a rolling boil. Then reduce the heat to a gentle boil and very gently lower the eggs into the water using a slotted spoon or metal strainer. Immediately increase the heat so that the pot comes back to a gentle rolling boil. Boil the eggs for 14 minutes, adjusting the heat as necessary to maintain a gentle rolling boil.
Immediately transfer the eggs to a bowl of ice water and let them sit for 5 minutes. Peel the eggs.
Chop the eggs and place in a medium mixing bowl. Add the plain Greek yogurt (or mayonnaise), Dijon mustard, chopped red onion, chives, salt and pepper. Stir until well combined.
Taste and adjust seasonings, as needed. If the egg salad isn't creamy enough, stir in a little more yogurt or mayo.
Serve egg salad in a sandwich or wrap, on toasted bread topped with sliced avocado, in lettuce wraps, or as desired.

Video

Notes

Store egg salad in an airtight container in the refrigerator for up to 3 days.

Nutrition

Read Egg Salad Recipe for the full recipe. Originally posted at Kristine's Kitchen

Air Fryer Chicken Nuggets

Kristine Rosenblatt — Tue, 20 Dec 2022 14:34:11 +0000

These Air Fryer Chicken Nuggets are perfectly crispy and deliciously seasoned. Once you try this easy recipe, you won’t want to make chicken nuggets any other way!

Crispy Air Fryer Chicken Nuggets

Are you looking for the best way to make chicken nuggets? Cook them in the air fryer! These air fryer chicken nuggets are one of my family’s favorite dinners. Even our youngest who usually won’t eat chicken gobbled these up!

An air fryer works by circulating hot air around the food in the basket, and this makes the best chicken nuggets. Like these crispy Air Fryer Chicken Tenders, these air fryer chicken nuggets are perfectly crispy on the outside and tender and juicy inside. They’re seasoned with a simple mix of spices that give them incredible flavor.

You’ll love how easy this recipe is – you can have these crispy chicken nuggets on your table in less than 30 minutes. This is one of our very favorite air fryer recipes, and I think it will become one of yours, too.

Air Fryer Chicken Nuggets Recipe Ingredients

Here’s what you’ll need to make these air fryer chicken nuggets.

Boneless, Skinless Chicken Breast: You’ll need one pound of lean boneless skinless chicken breast for this recipe. You can double the recipe, if desired.
Butter and Olive Oil: We coat the chicken pieces with melted butter and olive oil so that the seasonings and bread crumbs will stick. I like to use a combination of butter and olive oil; the butter adds flavor and the olive oil has healthy fats.
Seasonings: Paprika (I used sweet), garlic powder, dried oregano, salt and pepper add delicious flavor.
Panko Bread Crumbs: The larger crumbs of panko bread crumbs make the nuggets especially crispy. You can substitute regular bread crumbs if that’s all you have on hand.

How to Cook Chicken Nuggets in an Air Fryer

Here’s an overview of the simple steps to make homemade chicken nuggets in the air fryer. If you’re new to air fryer cooking, see my guide on How to Use an Air Fryer.

First, cut the chicken into 1-inch cubes.

Then, prepare the chicken nugget coating. In a medium mixing bowl, whisk together the melted butter, olive oil and seasonings. Put the panko bread crumbs in a large zip-top bag. Preheat the air fryer to 400° F for 5 minutes.

While the air fryer preheats, coat the chicken with the butter/oil/seasoning mixture. Add the chicken pieces to the bowl and toss to coat all of the chicken.

Then transfer the chicken to the bag with the panko, seal the bag, and shake until the nuggets are coated with the bread crumbs.

Air fry the chicken nuggets at 400° F for 5 minutes. Then flip them over and cook for 4-5 more minutes, until cooked through. That’s it – so easy!

Recipe Tips

Preheat the air fryer for 5 minutes before cooking the chicken nuggets. Preheating allows the chicken to start cooking and crisping up as soon as it hits the hot basket.
Cut the chicken into pieces that are approximately the same size so that they will cook in the same amount of time.
Don’t crowd the air fryer basket. Put the chicken nuggets in a single layer with just a bit of space in between them so that the hot air can circulate around. Cook in batches as needed.
To freeze: Leftover cooked chicken nuggets can be frozen in an airtight container for up to 3 months. You don’t need to thaw them before reheating.
The best way to reheat chicken nuggets is to heat them in the air fryer for a few minutes, until hot.

What to Serve with Chicken Nuggets

Crispy chicken nuggets are even better when you serve them with a few dipping sauces! Try Ranch Dressing, BBQ Sauce, Honey Mustard, ketchup or Marinara Sauce.

On the side, try one or more of these side dish recipes:

More Easy Air Fryer Chicken Recipes

We just love cooking chicken in the air fryer! Here are a few more of our favorite air fryer chicken recipes:

Forget fast food, you can have these air fryer chicken nuggets on your table even faster than picking up takeout. And they’re much tastier, and healthier too.

Air Fryer Chicken Nuggets

These Air Fryer Chicken Nuggets are perfectly crispy and deliciously seasoned. Once you try this easy recipe, you won't want to make chicken nuggets any other way!

Course Main Course

Cuisine American

Keyword air fryer chicken nuggets, chicken nuggets in air fryer

Prep Time 12

Cook Time 10

Total Time 22

Servings servings

Calories 304kcal

Ingredients

1 pound boneless, skinless chicken breasts
2 tablespoons unsalted butter melted
2 tablespoons olive oil
1 teaspoon paprika
½ teaspoon garlic powder
½ teaspoon dried oregano
½ teaspoon salt
¼ teaspoon black pepper
1 cup Panko breadcrumbs

Instructions

Cut the chicken breasts into 1-inch cubes.
In a medium mixing bowl, combine the melted butter, olive oil, paprika, garlic powder, dried oregano, salt and pepper. Whisk until well combined.
Preheat air fryer to 400° F for 5 minutes.
Add the chicken pieces to the bowl and use a spoon to toss gently until all of the chicken pieces are coated.
Pour the panko breadcrumbs into a large zip-top bag. Add the chicken pieces to the bag, seal, and shake to coat the chicken in the panko.
Add the chicken to the air fryer basket in a single layer, with a bit of space in between each piece of chicken (cook in batches if needed). Air fry at 400° F for 5 minutes, then flip and cook for 4-5 minutes on the second side, until cooked through to 165° F in the center. Serve immediately

Video

Notes

Leftover cooked chicken nuggets can be frozen in an airtight container for up to 3 months. You don’t need to thaw them before reheating.
The best way to reheat chicken nuggets is to heat them in the air fryer for a few minutes, until hot.

Nutrition

Read Air Fryer Chicken Nuggets for the full recipe. Originally posted at Kristine's Kitchen

35 Best Soup Recipes

Kristine Rosenblatt — Sat, 22 Oct 2022 13:11:11 +0000

A steaming bowl of soup is one of the best comfort foods on a cold day. Here you’ll find the best Soup Recipes, including classic soups as well as new favorites!

Something I look forward to most when the weather turns cool in the fall is soup season. When it’s cold and dreary outside, nothing warms you up at the end of a long day quite like a bowl of soup! I’ve created so many homemade soup recipes over the years that I decided to collect all of our favorites together in one place.

Most of these soups come together in one pot for easy dinner prep and clean up. They reheat wonderfully for lunch or dinner the next day, and many of them freeze well too. Hello, cozy comfort food!

Chicken Soup Recipes

Nothing says homemade comfort food like a bowl of chicken soup. These chicken soups are warm and nourishing, filled with chicken and vegetables, plus noodles or rice.

When I’m feeling under the weather, a bowl of this Chicken Noodle Soup always seems to make me feel better. This classic soup has tender bites of chicken, egg noodles and vegetables in a flavorful broth, plus fresh herbs to brighten up the flavors. Also try this Instant Pot Chicken Noodle Soup and Crockpot Chicken Noodle Soup.

This Chicken and Rice Soup is made in one pot. As the chicken, rice and vegetables simmer in the broth, the flavors meld together. It’s a delicious alternative to traditional chicken noodle soup.

Vegetable Soup Recipes

Craving veggies? These flavor-packed vegetable soup recipes are full of healthy veggies. They’re one of my favorite ways to eat the rainbow!

Everyone needs a classic Vegetable Soup recipe in their collection, and this is mine. I add both sweet potatoes and Yukon gold potatoes for flavor variety. This recipe is great for cleaning out your veggie drawer at the end of the week! Want to make it in the Instant Pot? Try our Instant Pot Vegetable Soup recipe.

Not sure about Cabbage Soup? This recipe is sure to win you over! It has a lovely smoky, savory flavor thanks to earthy thyme, warmly spiced cumin and smoked paprika. The cabbage softens as it simmers in the broth, yet retains some of its bite so that it isn’t mushy. Give it a try – I’m predicting you’ll love it!

When you’re craving a hearty yet healthy meal, this Vegetable Beef Soup is the recipe you need. Lots of fresh garlic, dried herbs, plus balsamic vinegar and tomato paste bring rich, robust flavor.

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Read 35 Best Soup Recipes for the full recipe. Originally posted at Kristine's Kitchen

Tortellini Soup

Kristine Rosenblatt — Tue, 20 Sep 2022 13:09:19 +0000

This Tortellini Soup is filled with cheese tortellini and vegetables in a flavorful broth. It’s so easy to make and perfect for a weeknight dinner.

If you’re looking for an easy, healthy, comforting dinner recipe, this tortellini soup checks all the boxes. It’s warming and hearty, filled with tender cheese tortellini and veggies. As written, this soup is vegetarian, but you can easily add some sausage or chicken for added protein. Out of all of the soup recipes I’ve shared, this tortellini soup is one of the easiest. While it simmers on the stove, throw together a quick green salad and enjoy!

Why You’ll Love this Tortellini Soup Recipe

Quick & Easy: The active prep time for this recipe is about 15 minutes, and start to finish you can have steaming bowls of tortellini soup on your table in just 40 minutes.
Adaptable: This basic recipe can be modified to use up what you have on hand. Switch up the veggies, add spinach instead of kale, keep it vegetarian or add meat. See the section called recipe variations below for some ideas!
Delicious Leftovers: If you happen to have leftovers, they are wonderful reheated for lunch the next day.

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Read Tortellini Soup for the full recipe. Originally posted at Kristine's Kitchen

Cauliflower “Mac” and Cheese

Kristine Rosenblatt — Tue, 13 Sep 2022 12:46:45 +0000

This Cauliflower “Mac” and Cheese is creamy, cheesy and perfectly seasoned. Nutritious cauliflower takes the place of pasta in this delicious low carb mac and cheese recipe.

My family loves mac and cheese. What’s not to love? It’s creamy, rich and cheesy, an undeniable comfort food. Case in point, I’ve already shared five macaroni and cheese recipes on Kristine’s Kitchen. Our favorites include Homemade Mac and Cheese, Instant Pot Mac and Cheese, Panera Mac and Cheese and Butternut Squash Mac and Cheese.

We make those recipes often, but when we want a healthier, low carb option we turn to this cauliflower “mac” and cheese recipe. In this recipe, cauliflower stands in for the pasta. I thought we might miss the pasta, but we truly didn’t! The cauliflower is quickly cooked in boiling water (you could roast the cauliflower for even more depth of flavor). Then it’s tossed with a quick homemade cheese sauce and baked until the casserole is hot, bubbly and golden brown on top. What we have here is easy, cheesy comfort food!

Why You’ll Love this Recipe

Easy: It takes about 20 minutes to prep the cauliflower mac and cheese for the oven and that’s it! The oven does the rest.
Low Carb: If you’re looking for low carb recipes for health reasons or otherwise, this recipe is one you’ll want to have in your collection.
Comforting Casserole: I said it above but it’s worth repeating. If you’re craving cheesy, creamy comfort food, this recipe is sure to satisfy.
Side Dish or Main Dish: You can make this healthier mac and cheese recipe as a main course and serve a salad on the side, or serve it as a side dish with chicken, fish or steak.

Ingredients for Cauliflower Mac and Cheese Recipe

Here’s what you’ll need to make this recipe. You’ll love the short and simple ingredient list!

Cauliflower: You’ll need a large head of cauliflower for this recipe.
Butter: The butter combines with flour to thicken the creamy sauce.
All-Purpose Flour: Flour acts as a thickening agent for the cheese sauce.
Milk: I recommend using whole milk for richness. You can use 2% if you prefer.
Garlic: You can’t beat the flavor of fresh garlic and it’s lovely in this recipe.
Paprika, Salt and Pepper: These simple seasonings bring the best flavor to the cauliflower mac. Don’t skip the paprika – it’s so good in this recipe.
Cheddar Cheese: Use sharp cheddar cheese for maximum flavor. A combination of sharp cheddar and sharp white cheddar is also delicious!

How to Make Cauliflower Mac and Cheese

Making this recipe is as simple as boiling the cauliflower, making the cheese sauce, stirring the two together and then baking it in the oven. Here’s a closer look at the recipe steps:

First, cook the cauliflower florets in boiling water until just tender. Then drain well in a colander and set aside.

While the cauliflower cooks, make the cheese sauce. Start by melting the butter in a medium saucepan over medium heat. Once melted, add the flour and garlic and cook, stirring, for 30 seconds to cook off the raw flour taste.

Then whisk in the milk and seasonings. Bring the pot to a low simmer, whisking often, until the sauce starts to thicken. Then remove the pan from the heat.

Stir the shredded cheddar cheese into the sauce, a little bit at a time, until it melts smoothly into the sauce.

Stir the cauliflower and cheese sauce together and then transfer it to a greased baking dish.

Bake at 375° F for 25-30 minutes, until the sauce is hot and bubbly and the casserole is golden brown on top. Let it rest for 5 minutes and then serve and enjoy!

Recipe Tips

Cut the cauliflower into small bite-size pieces. It will be more similar to pasta if the pieces aren’t too big.
When making mac and cheese I always recommend buying a block of cheese and shredding it yourself. The pre-shredded cheese from the grocery store won’t melt as smoothly into the cheese sauce.
For even more cheesy flavor, sprinkle the casserole with grated Parmesan cheese after the first 15 minutes of baking time and then continue baking.
Bake the casserole until it starts to brown in spots on top. The brown spots are extra delish!
To make this recipe gluten-free, use a 1:1 gluten-free baking flour such as Bob’s Red Mill.

Serving Suggestions

This cauliflower mac and cheese can be served as a main dish with a salad on the side. Try it with this Italian Salad, Arugula Salad or Kale Salad.

Or, enjoy it as a side dish with your favorite proteins. It goes well with chicken, such as Baked Chicken Breast, Air Fryer Chicken Thighs or Air Fryer Chicken Drumsticks. It’s also lovely served alongside a Grilled Steak or Crock Pot Pork Tenderloin.

More Cauliflower Recipes

Cauliflower fans will also love these easy cauliflower recipes!

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Read Cauliflower “Mac” and Cheese for the full recipe. Originally posted at Kristine's Kitchen

Tuna Melt

Kristine Rosenblatt — Tue, 30 Aug 2022 12:56:39 +0000

Learn how to make the best Tuna Melt, perfect for lunch or an easy dinner. With toasty bread, melty cheese, tomato and homemade tuna salad, this is the ultimate comfort food sandwich!

I’ve always loved a good tuna melt. Basically a grilled cheese sandwich with tuna added in, this classic comfort food is so satisfying. You just can’t beat the buttery, crispy edges, gooey cheese and flavor-packed tuna salad, all packaged into one delicious sandwich.

This recipe features my easy homemade Tuna Salad, made with sweet pickle relish and red onion for lots of flavor. The bread is slathered with butter before cooking the sandwiches in a skillet, so that the bread gets perfectly golden brown and toasted as the tuna melts cook. My secret is to use salted butter for added flavor. It really makes a difference!

This recipe takes just a few minutes to prep and cook, so it’s perfect for lunches. I also add tuna melts to our dinner menu from time to time, when I need something especially easy. Serve a salad or some fruit on the side and you’re good to go!

Tuna Melt Recipe Ingredients

One of the things that I love most about this tuna melt recipe is that it calls for just a few simple ingredients. Here’s what you’ll need:

Tuna Salad: My easy tuna recipe is made with canned tuna, plain Greek yogurt or mayo, sweet pickle relish, red onion and salt and pepper. The Greek yogurt is a healthier alternative to mayonnaise; use whichever you prefer. You can mix in your favorite tuna salad ingredients. You’ll find a few ideas below.
Bread: I recommend a hearty bread, such as sourdough, ciabatta or whole wheat.
Butter: The butter helps the bread to get nice and golden brown in the pan and it also adds flavor. Using salted butter makes the sandwich especially delicious.
Cheese: My favorite for a tuna melt is sharp cheddar. Thick slices make the best gooey, cheesy sandwich.
Tomato: I love adding a slice of juicy tomato to my tuna melt. It adds another layer of flavor, making this the best tuna melt!

The Best Canned Tuna

Wondering what kind of tuna is best for a tuna melt? Here are a few things to consider when picking up a can of tuna at the grocery store.

Buy tuna packed in water, not oil. It’s a lighter option and you don’t need extra oil in your sandwich. Tuna packed in water also has a more reliable flavor.
Light tuna is lower in mercury than white albacore. Skipjack is a good, lower mercury option.
Look for the words “pole and line caught” or “troll caught” on the can. These labels mean that the tuna fish were caught one at a time, not with giant nets that can also catch other marine life.

How to Make a Tuna Melt

Make the tuna salad. Combine the canned tuna and other tuna salad ingredients in a bowl and stir with a fork until well combined.
Spread butter on one side of each slice of bread.
Assemble the sandwiches by layering tuna, tomato slices and cheese, with the buttered sides of the bread slices facing out. Put the tomato in between the tuna and the cheese so that it doesn’t make the bread soggy.
Cook the sandwiches. Heat a skillet, such as a cast iron skillet, over medium-low heat. Add the sandwiches to the skillet and cook for 3-5 minutes on the first side, until golden brown. Then flip and cook until the second side is nicely browned, about 3 more minutes. Then enjoy!

Recipe Tips

Drain the tuna well before making the tuna salad.
When cooking the sandwich, start with the cheese side down so that the cheese starts melting right away when you put the tuna melt in the pan.
Cook the tuna melts slowly, over moderately low heat. This ensures that the bread won’t get too browned before the insides get hot and melty.

The Best Bread for a Tuna Melt

While you can use any bread that you like for a tuna melt, a hearty bread will hold up well to the sandwich filling. Try sliced sourdough, ciabatta, rye, whole grain bread, whole wheat or a thick-sliced white bread. You can even make open-faced tuna melts on English muffins.

Recipe Variations

Switch up the cheese: Try swiss, mozzarella, Monterey jack, pepper jack or provolone.
Use your favorite mix-ins: Add finely chopped celery, green onions, bacon, Dijon mustard, red pepper flakes or a dash of hot sauce to the tuna salad.
Swap the tomato for slices of avocado.
Open faced tuna melt: Skip the top slice of bread. Toast the open faced tuna melt for a few minutes in a skillet to get the bottom bread browned and then pop it under the broiler for a minute or two.
Air Fryer Tuna Melt: Air fry at 360° F for 3-5 minutes, or until the top slices of bread are golden brown and crispy. Then flip the sandwiches over and continue cooking for 2-4 more minutes, until the other side is golden brown and the cheese is melty.

More Sandwich Recipes

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Read Tuna Melt for the full recipe. Originally posted at Kristine's Kitchen

Fried Rice Recipe

Kristine Rosenblatt — Tue, 16 Aug 2022 13:13:25 +0000

Delicious Fried Rice Recipe, ready in 20 minutes! This easy fried rice with egg and vegetables is perfect for a quick dinner, or serve it as a side dish.

Everyone needs a few go-to, quick dinner ideas in their back pocket and this fried rice recipe is one of ours. You’ll love this recipe because it appeals to everyone, even picky eaters, and calls for just a few simple ingredients. Start to finish, you can have this fried rice on your table in just 20 minutes. That’s a meal worth adding to your regular rotation!

The secret to the best fried rice? Use cold cooked rice. Leftover rice is perfect, or you can cook the rice earlier in the day and pop it in the refrigerator to chill for a few hours. To make this fried rice, you’ll sauté some veggies, scramble a few eggs and then mix it all together with a bit of soy sauce and toasted sesame oil. It comes together in one pan, so clean up is easy too.

Why You’ll Love this Fried Rice Recipe

Quick & Easy Recipe: This 20 minute meal is a family favorite! You can have it on your table faster than picking up takeout from your local Chinese restaurant.
Balanced Meal: The combination of rice, vegetables and eggs will leave you feeling satisfied.
Uses Leftover Rice: We always seem to have leftovers when I cook rice for dinner, and this recipe is a great way to use them up!

Fried Rice Recipe Ingredients

Here’s what you’ll need to make this fried rice recipe:

Canola Oil: For sautéing the vegetables.
Onion & Carrots: Fresh chopped onion and carrots will give you the best texture and flavor. Be sure to chop the carrots up small so that they soften quickly.
Fresh Garlic: For flavor.
Frozen Peas: An easy way to add another veggie to the dish. You don’t need to thaw them before adding them to the pan.
Butter: For cooking the eggs.
Eggs: Two eggs are lightly beaten and then scrambled right in the skillet alongside the vegetables.
Cooked Rice: Use cold cooked rice for best results. White rice is typically used to make fried rice, but you can substitute brown rice if you prefer. Learn How to Cook Rice perfectly every time. Or cook the rice in the Instant Pot.
Soy Sauce: For flavor. I like to use a low sodium soy sauce to limit the amount of salt in the dish.
Toasted Sesame Oil: Adding a bit of toasted sesame oil gives the fried rice an authentic Chinese fried rice flavor.
Salt & Pepper: Enhances all of the flavors.
Green Onions: Add mild onion flavor. I’ve listed them as optional, but I always add them!

How to Make Fried Rice

Making this fried rice recipe takes just 3 simple steps: sauté the vegetables, scramble the eggs (in the same pan!), add the rice, soy sauce and sesame oil and then stir it all together. Then dig in!

Sauté the veggies. In a large skillet or wok over medium heat, cook the onion and carrot in a bit of canola oil until the veggies start to soften. Add the garlic and frozen peas, reduce the heat to medium-low, and cook for 2 minutes.
Scramble the eggs. Push the vegetables to one side of the pan. On the other side, add the butter and let it melt. Then add the eggs and cook, stirring gently, until they’re scrambled.
Stir in the rice and seasonings. Mix the eggs into the vegetables and add the cooked rice, soy sauce and sesame oil. Cook, stirring, until the rice is heated through. Then season the rice to taste with salt and pepper, stir in the green onions, and serve.

Recipe Tips

Use cold rice for fried rice with the best texture. Leftover rice works perfect. You just don’t want to use rice that is freshly cooked and hot.
Have all of the ingredients prepped and ready to go before you start cooking. Once you start adding the ingredients to the hot skillet, the dish comes together really quickly. It’s best to have the eggs cracked and scrambled, the vegetables chopped and your measuring cups and spoons handy before getting started.
Use a nonstick skillet so that the eggs won’t stick to the pan.
To make gluten free fried rice: instead of soy sauce use gluten-free tamari, gluten-free coconut aminos or gluten-free soy sauce.

Recipe Variations

You can add chicken, shrimp, pork or pineapple to this vegetable fried rice recipe:

Chicken Fried Rice: Stir in diced or shredded cooked chicken along with the rice. Both Baked Chicken Breast and Instant Pot Shredded Chicken work well.
Shrimp Fried Rice: Add cooked shrimp to the fried rice. This Air Fryer Shrimp works perfect, or cook the shrimp in a separate skillet while you sauté the vegetables.
Pork Fried Rice: Chop up leftover pork tenderloin and add it to the fried rice.
Pineapple Fried Rice: Fresh pineapple chunks add delicious sweet flavor to fried rice.

What to Serve with Fried Rice

Fried rice can be a meal on its own, or serve it with one or two other dishes for variety. It goes well with a side of egg rolls, egg drop soup or hot and sour soup. Serve it alongside a Chicken Stir Fry or Broccoli Stir Fry. Or enjoy it with:

More Rice Recipes

This fried rice is a tasty gluten free meal or side dish, perfect for lunch or dinner. Add it to your meal plan this week! (more…)

Read Fried Rice Recipe for the full recipe. Originally posted at Kristine's Kitchen

45 Best Salad Recipes

Kristine Rosenblatt — Thu, 28 Jul 2022 13:12:32 +0000

The best Salad Recipes for any occasion! These healthy salad ideas include green salads, chicken salads, summer salads, pasta salads, fruit salads and more. From main dish salad recipes for lunch and dinner to those that are perfect side dishes, these salads are fresh, flavorful and easy to make!

If you’re looking for some salad inspiration to freshen up your dinner plate, we’ve got you covered with these delicious salad recipes! Salads are an easy way to add more fruits and veggies to your meals. And they are so versatile! There really aren’t any rules, but a basic formula for making a salad is to start with some fresh greens or cooked grains (we love quinoa, farro and barley), add in a few vegetables for crunch, maybe some fruit for a bit of sweetness, and finish it all off with a few flavor-boosting ingredients. Our go-to’s are nuts, goat cheese, feta and fresh herbs. Drizzle with salad dressing (each recipe below includes its own dressing), grab a fork and dig in!

Here you’ll find over 45 delightful salads, including vegetarian and gluten-free options. Now on to the recipes!

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Read 45 Best Salad Recipes for the full recipe. Originally posted at Kristine's Kitchen

Orzo Salad

Kristine Rosenblatt — Sat, 25 Jun 2022 13:44:23 +0000

This Orzo Salad is layered with fresh and flavorful ingredients, including crisp cucumber, juicy tomatoes, briny olives and salty feta cheese. This Greek-inspired pasta salad is the perfect side dish for any summer occasion!

Meet our new favorite pasta salad: Orzo Salad! This easy recipe is loaded with fresh, zippy flavor. It starts with orzo pasta, perfectly cooked to al dente. Tomatoes add little bursts of sweetness, while cucumber lends a satisfying crunch. Briny olives, salty feta and fresh basil bring the flavors of the Mediterranean, while a simple Greek salad dressing ties it all together.

This beautiful salad is the perfect side dish for your next summer BBQ or potluck. Or, enjoy it as a meatless main dish for lunch or dinner. If you’d like to make it a more filling meal, the salad would be delicious with some grilled chicken added as well.

Greek Orzo Salad Recipe Ingredients

There are many variations on orzo pasta salad, and this is our favorite version. It’s a spinoff of this Greek Salad Recipe, and the ingredients come together wonderfully to create a mouthwatering combination of flavors and textures.

Orzo Pasta: Orzo pasta is a small pasta shape that looks similar to grains of rice. I love it because it lets the other fresh ingredients in this orzo pasta salad take center stage.
Chickpeas: Canned chickpeas are an easy way to make this healthy salad more filling, since they’re a good source of satiating protein and fiber.
Cucumber: I recommend using an English cucumber. English cucumbers have thin skin and small seeds so they don’t require peeling or seeding. If you only have a regular cucumber, just peel off the skin, then halve it lengthwise and scoop out the seeds before chopping.
Tomatoes: Halved cherry or grape tomatoes work best. If using large tomatoes, drain off any excess juices after chopping so that they don’t water down the salad.
Red Onion: Sweet and spicy, thinly slice it to moderate its sharp bite.
Kalamata Olives: Briny Kalamata olives are so delicious in this salad!
Feta Cheese: Creamy, salty feta is a must in any Greek salad.
Fresh Basil: Have extra basil on hand? Make some Basil Pesto!
Greek Salad Dressing: A tangy combination of olive oil, red wine vinegar, lemon juice, Dijon, garlic, oregano, salt and pepper.

Salad Dressing Options

This recipe includes a simple homemade Greek Salad Dressing. This bright and tangy Lemon Vinaigrette would also be delicious with this salad. You’ll need about 1/2 cup of dressing.

How to Make the Best Orzo Salad

Learn how to make orzo salad in just a few easy steps!

Cook the orzo. Cooking the pasta in salted water flavors it right from the start. Cook it to al dente, so that it has a little bite to it and isn’t mushy. Then transfer the cooked orzo to a colander, rinse it with cold water and drain it well. Place the orzo in a large bowl.
Make the dressing by whisking together the ingredients in a small bowl. Pour the dressing over the orzo and toss to coat the pasta.
Add the remaining salad ingredients and stir everything together. Finally, gently stir in the basil.
Taste and adjust the seasonings, adding more salt and pepper if needed.

The salad can be served immediately but is even better if you chill it in the refrigerator for a few hours before serving. The flavors will blend together as the salad chills.

What to Serve with Orzo Salad

You can serve this orzo salad with other favorite Mediterranean dishes, such as gyros, skewers, pita bread, hummus and tzatziki. It’s also delicious as a side dish with these dinner recipes:

Kabobs: Try Chicken Kabobs or Steak Kabobs.
Grilled Meats: Orzo salad is the perfect side for Grilled Pork Tenderloin and Grilled Steak.
Burgers and Sandwiches: Try our classic Turkey Burger Recipe, Black Bean Burgers or Instant Pot BBQ Chicken.

Storage Instructions

This easy salad stays fresh for a few days in the fridge, so it’s ideal for meal prep lunches (just like this Greek Chickpea Salad). Store it in an airtight container in the refrigerator for up to 3 days. Fresh basil can brown over time, especially after chopping, so you may wish to wait and add it right before serving.

More Summer Salad Recipes

If you love this easy orzo salad, you might also enjoy these salad recipes:

I always get so excited when this orzo salad is on our meal plan! Give it a try and then leave a comment to let me know how you liked it. (more…)

Read Orzo Salad for the full recipe. Originally posted at Kristine's Kitchen

Southwest Quinoa Salad

Kristine Rosenblatt — Mon, 09 May 2022 12:50:04 +0000

A healthy Southwest Quinoa Salad with a zesty chili lime vinaigrette. This cold quinoa salad is a favorite side dish! Or, make it ahead for meal prep lunches or dinners.

This southwest quinoa salad is one of our favorite side dishes to serve at a BBQ or potluck. Packed with flavor, this tasty salad has crunchy red bell pepper, sweet corn and black beans. The flavors of chili and lime make the perfect southwest dressing!

Quinoa is a great base for salads because it’s nutritious and it soaks up the flavors of the dressing and seasonings. Quinoa is gluten-free, rich in fiber and a great source of protein in vegetarian recipes.

While I love making this salad to serve at a party, I also like to make a batch of this quinoa salad on Sunday and then eat it for lunches during the week. You can divide it into individual meal prep containers for grab and go lunch portions. (more…)

Read Southwest Quinoa Salad for the full recipe. Originally posted at Kristine's Kitchen

Cobb Salad

Kristine Rosenblatt — Mon, 02 May 2022 16:32:08 +0000

This classic Cobb Salad has chicken, hard boiled eggs, avocado, tomato, bacon and blue cheese, all served on a bed of crisp greens and drizzled with a tangy balsamic dressing. This delicious salad is one you’ll make again and again.

I love eating a big salad for lunch or dinner, and this cobb salad is a favorite. With so many flavor-packed ingredients, this salad will make your taste buds happy and leave you feeling satisfied. You can prepare many of the ingredients for a cobb salad ahead of time, making it a breeze to assemble at dinner time. This version has all of the classic cobb salad ingredients plus a tangy balsamic dressing. You’re going to love it! (more…)

Read Cobb Salad for the full recipe. Originally posted at Kristine's Kitchen