Whenever I'm in charge of meal planning for a special occasion like a cottage weekend, my friends always ask me to make these fries. I was inspired after taking a trip to Los Angeles where I had them at this tex mex restaurant and boy let me tell you, everyone loves these!!!

Why you'll love this recipe

• Full of flavour: These loaded fries are packed with flavour thanks to the delicious marinade and toppings.
• Easy to prep: Chop up the toppings and marinate the steak beforehand to save on prep time.
• Restaurant-worthy: These fries are better than anything you'd get at a restaurant and healthier!

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Ingredients and substitutions

• Frozen fries – you could also make homemade fries.
• Top sirloin – flank steak or skirt steak would both be good.
• Cheddar cheese – use mozzarella, Monterey Jack or a Tex Mex blend instead.
• Jalapeño pepper – bell peppers are a milder option.
• Sour cream – use light sour cream to cut down on calories.
• Cilantro – skip this if you're not a fan.
• Pico de gallo – jarred or homemade salsa would also be good.
• Guacamole – make your own or use a store-bought guac.

Carne asada marinade

• Olive oil – or another neutral cooking oil like avocado oil.
• Lime juice – use a combo of lime and orange juice for extra flavour.
• Soy sauce – coconut aminos or tamari are the best substitutes.
• Chili powder – make your own using a blend of paprika, oregano and cumin.
• Cumin – add more chili powder instead.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.

How to make carne asada fries

Step 1: Bake the fries.

Bake the fries, then add the cheese and bake until melted.

Step 2: Marinate the steak.

Marinate in the carne asada marinade.

Step 3: Cook the steak.

Let it rest then dice up into pieces.

Step 4: Assemble your fries.

Top the fries with all your toppings and serve.

Frequently asked questions

What are carne asada fries?

Carne asada fries originated in San Diego in California. They're basically carne asada tacos but without the tortillas!

What type of steak should you use?

I like to use a good fast fry steak like top sirloin, but you can use any steak of your choice. Just make sure to adjust the cooking time based on the thickness.

Can I make a healthier version?

Yes! Bake the fries instead of frying them. Use lean cuts of meat and trim any visible fat. Load up on fresh toppings like pico de gallo and guacamole, and go easy on the sour cream and cheese.

What to serve with this dish

Adding the right sides will give you a truly well-rounded dining experience. Here's what I recommend:

• Make a Mexican street corn salad to stick to the theme!
• Whip up some refried beans like pinto or black or corn on the cob

How to store and reheat

Store: Refrigerate leftover carne asada fries in an airtight container for up to 3 days. Store your toppings separately.

Reheat: Reheat the fries in an air fryer or oven to regain crispness. Reheat the carne asada separately. Assemble just before serving.

Freeze & reheat: I definitely do not recommend freezing this dish once it's assembled. Instead, you can try to freeze each component separately, but I think the quality will be compromised, especially the fries.

Meal prep tools

• Get your glass meal prep bowls here so you can pack these carne asada fries up for tomorrow's lunch!
• I get all my grass-fed beef from Butcher Box.

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Carne Asada Fries Recipe

Carne Asada Fries are topped with cheese, steak, pico de gallo, guacamole, jalapenos and sour cream – they're the definition of fully loaded!

Course Entree

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 25 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 672kcal

Author Taylor Stinson

Ingredients

• 1 bag frozen fries
• 8 oz top sirloin
• 1 cup cheddar or mozzarella cheese, grated
• 1 jalapeno pepper, sliced
• 1/4 cup sour cream
• 1/3 cup cilantro, chopped
• 1 cup store bought pico de gallo
• 1 cup store bought guacamole
• Sour cream to serve, optional

Carne asada marinade

• 1/4 cup olive oil
• 1/4 cup lime juice
• 2 tbsp soy sauce or tamari to make gluten-free
• 2 tsp chili powder
• 2 tsp cumin
• 4 cloves garlic, minced
• 1/2 tsp each Salt and pepper

Get Recipe Ingredients

Instructions

• Preheat oven to 450 F. Bake fries according to package directions (usually 10-12 minutes per side). Meanwhile, marinate steak for at least 15 minutes and up to 2 hours.
• Heat a skillet over med-high heat. Cook steak in marinade for 2-3 minutes per side depending on thickness of steak. Let rest at least 5 minutes before dicing up.
• Remove fries from oven and top with cheese, then bake for 3-5 minutes or until cheese is melted. Divide among 6 plates and top with steak, pico de gallo, guacamole, jalapenos and cilantro. Serve with sour cream if desired and enjoy!

Video

Notes

Note: nutritional info does not include sour cream.

Add on more toppings like Mexican street corn, salsa, hot sauce and lime crema.

Serve with refried beans, cowboy caviar, or chips and guac.

Store all the components separately in the fridge, then assemble your loaded fries fresh.

Nutrition

Calories: 672kcal | Carbohydrates: 60g | Protein: 19g | Fat: 42g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Cholesterol: 43mg | Sodium: 1690mg | Potassium: 1103mg | Fiber: 10g | Sugar: 5g | Vitamin A: 718IU | Vitamin C: 22mg | Calcium: 146mg | Iron: 4mg

The post Carne Asada Fries Recipe appeared first on The Girl on Bloor.

I hate to brag, but my chimichurri recipe is one of the most requested recipes that my friends want me to bring to dinner parties and potlucks. I love it so much too that I had to find an excuse to pair it with a protein to turn it into a weeknight dinner.

You're going to LOVE this meal!

Why you'll love this recipe

• Super easy: Make the sauce, cook the chicken then top it with the chimichurri. Easy as that!
• Delicious flavours: The homemade chimichurri sauce is so yummy (and way better than the pre-bought stuff).

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Ingredients and substitutions

• Boneless skinless chicken thighs – chicken cutlets would also be good.

Chimichurri sauce

• Fresh parsley – you can try using just cilantro, but the flavour will be different.
• Fresh cilantro – fresh oregano would also be good.
• Olive oil – or any other neutral cooking oil like avocado oil.
• Red wine vinegar – apple cider vinegar would also be good.
• Garlic – freshly minced garlic is best but you can use the jarred variety in a pinch.
• Red chili – diced jalapeno or green chilis are a milder option.

How to make chimichurri chicken

Step 1: Make the sauce.

Blend the chimichurri ingredients together.

Step 2: Cook the chicken.

Bake, pan fry or grill the chicken.

Step 3: Make any sides.

Cook the potatoes or make any other sides of your choice.

Step 4: Top the chicken with the sauce.

Spoon the chimichurri sauce over the chicken and serve.

Frequently asked questions

What does chimichurri taste like?

Chimichurri is a bright and refreshing sauce that gets its main flavour from the fresh cilantro and parsley.

Can I grill the chicken instead of baking it?

Yes, grilling is a delicious alternative. Marinate the chicken as you normally would, then grill over medium heat until cooked through.

What if I don't have all the herbs listed for the chimichurri sauce?

While fresh herbs are ideal, you can use a combination of what you have available. Parsley and oregano are the most traditional and important if you have to choose.

What to serve with chimichurri chicken

Since this dish has so much flavour,I recommend keeping the sides light. Here are some side dish ideas to try:

• Baby potatoes or mashed potatoes
• Cilantro lime rice or cauliflower rice for a low-carb option
• Garden salad with a light vinaigrette or a drizzle of any leftover chimichurri sauce

Storing and reheating

Store: Refrigerate the chicken and chimichurri sauce separately in airtight containers for up to 5 days.

Reheat: Sprinkle the chicken with a bit of water to retain moisture, then microwave for 1-2 minutes until it's warm.

Freeze & reheat from frozen: Place the chicken in a freezer-safe container and freeze for up to 3 months. To reheat, thaw in the refrigerator overnight, then warm in the microwave or oven until heated thoroughly.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get an instant-read thermometer to make sure your chicken is cooked through.

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Baked Chimichurri Chicken Recipe

This Chimichurri Chicken can be made in a skillet, the oven or on the grill. The delicious sauce is a taste of summer all year long!

Course Main Course

Cuisine American, brazilian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 452kcal

Author Taylor Stinson

Ingredients

• 8 boneless, skinless chicken thighs

Chimichurri sauce

• 1 bunch washed fresh parsley
• 1 bunch washed fresh cilantro
• 1/4 cup olive oil
• 1 tbsp red wine vinegar
• 2 cloves garlic, minced
• 1/2 red chili, deseeded optional
• 1 pinch each salt & pepper

Baby potatoes – optional side dish

• 2 cups golden baby potatoes, sliced in half
• 1 red pepper, sliced
• 1 red onion, sliced
• 1 tbsp olive oil
• 1 tbsp lemon juice
• 1 tsp paprika
• 1 tsp garlic powder
• 1/2 tsp each salt & pepper

Get Recipe Ingredients

Instructions

Chimichurri sauce

• Add ingredients for chimichurri to a blender or food processor, and pulse until roughly chopped and blended. Alternatively, you can chop all ingredients very finely and mix together.

Oven

• Preheat oven to 450 F. Add chicken to a parchment-lined baking sheet and season with salt & pepper. Bake chicken thighs for 12-15 minutes until fully cooked. Remove from oven and serve with chimichurri sauce and choice of side. Enjoy!

Skillet

• Heat a skillet over med-high heat. Add chicken to skillet once skillet is hot, seasoning with salt & pepper and sauteeing for 12-15 minutes, flipping halfway through cooking time. Remove chicken from skillet and serve with chimichurri sauce and choice of side. Enjoy!

BBQ

• Preheat BBQ to 450 F. Season chicken with salt & pepper. Once BBQ is hot, grill chicken thighs for 10-12 minutes, flipping once halfway through. Remove from grill and serve with chimichurri sauce and choice of side. Enjoy!

Roasted baby potatoes – optional side dish

• Preheat oven to 450 F. Toss potatoes, red pepper and red onion with olive oil, lemon juice, paprika, garlic powder and salt & pepper.
• Add mixture to a parchment-lined baking sheet and bake for 30 minutes, or add to a foil pouch and grill for 30 minutes, stirring once halfway through cooking time. Serve with chicken and enjoy!

Video

Notes

Marinate the chicken in the chimichurri sauce for 20-30 mins for even more flavour.

Store the chicken and sauce separately in the fridge for 5 days. Sprinkle some water over top, then microwave for 1-2 mins.

Freeze raw chicken in the sauce for 3 months. Thaw in the fridge then cook as normal.

Nutrition

Calories: 452kcal | Carbohydrates: 20g | Protein: 46g | Fat: 20g | Saturated Fat: 4g | Cholesterol: 215mg | Sodium: 220mg | Potassium: 1099mg | Fiber: 4g | Sugar: 3g | Vitamin A: 2802IU | Vitamin C: 77mg | Calcium: 59mg | Iron: 4mg

The post Baked Chimichurri Chicken Recipe appeared first on The Girl on Bloor.

Ever since I went to Greece, I've felt the love of the Mediterranean! This is one of the favourite bowl recipes I have on my blog, and for good reason. The chicken is so juicy and it's the BEST marinade – you really just can't go wrong!

Why you'll love this recipe

• Healthy bowl: It's packed with veggies, protein and fibre.
• Customizable: Try out different toppings, grains and dressings to make this bowl your own!
• Packed with protein: Between the chicken and quinoa, this is one high protein meal you can feel good eating.

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Ingredients and substitutions

• Quinoa – brown rice or farro would also be good.
• Chicken cutlets – tofu, chickpeas or salmon would all be good.
• Arugula – try spinach or kale instead.
• Cucumber – swap out for another vegetable like zucchini.
• Roasted red peppers – sundried tomatoes or bell pepper would also be good.
• Red onion – you could use white onion instead.
• Parsley – chervil or tarragon would provide a similar flavour.
• Kalamata olives – use green olives or leave them out entirely.
• Hummus – tahini would also be good in these bowls!

Marinade dressing

• Olive oil – use another neutral cooking oil like avocado oil.
• Lemon juice – fresh lemon juice is best but bottled lemon or lime juice will work.
• Garlic – use fresh or jarred minced garlic, or garlic powder if it's all you have.
• Dried oregano – dried basil or parsley would provide a similar flavour.

How to make your Mediterranean bowl

Step 1: Cook the quinoa.

Cook the quinoa in a rice cooker, the Instant Pot or on the stovetop.

Step 2: Make the marinade.

Mix the marinade ingredients together.

Step 3: Marinate the chicken.

Pour half the marinade over the chicken and let it marinate.

Step 4: Cook the chicken.

Cook in a pan, then slice it into pieces.

Step 5: Prep your toppings.

Chop up the veggies and herbs.

Step 6: Assemble your bowls.

Serve the chicken, hummus and veggies over the quinoa and drizzle with dressing.

Frequently asked questions

How many calories are in a Panera Mediterranean bowl?

The Panera Bread Mediterranean bowl has 570 calories per serving. My recipe has 451 calories per serving, so you're saving calories and money making your own at home.

Can I make this recipe vegan?

Yes definitely! Just swap out the chicken for a plant-based protein like tofu or chickpeas.

Do you eat your bowl hot or cold?

Mediterranean bowls can be enjoyed either hot or cold, depending on your personal preference and the specific ingredients used. For instance, roasted vegetables and proteins can be served warm, while fresh vegetables and toppings are typically served cold.

How to store and reheat

Store: Keep all components in separate airtight containers in the fridge for up to 4 days.

Reheat: Warm the protein and grains in the microwave for 1-2 minutes, then assemble with fresh veggies and dressing.

Freeze & reheat from frozen: Freeze cooked protein and grains separately for up to 3 months. Thaw overnight in the fridge, then reheat and assemble with fresh ingredients.

Meal prep tools

• Grab some glass meal prep bowls to pack up your weekly lunches.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.

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Easy Mediterranean Bowl {Meal Prep}

This Easy Mediterranean Bowl is going to become your next favourite lunch! It's got quinoa, chicken, roasted red peppers, hummus and more.

Course Main Course

Cuisine Mediterranean

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 451kcal

Author Taylor Stinson

Ingredients

• 1 cup quinoa
• 2 cups water
• 1 lb chicken cutlets
• 1 cup arugula
• 1/2 cucumber sliced
• 1/2 cup roasted red peppers
• 1/2 red onion thinly sliced
• 1/2 cup parsley finely chopped
• 1/2 cup kalamata olives
• 1/4 cup hummus

Marinade/dressing

• 3 tbsp olive oil
• 3 tbsp lemon juice
• 2 cloves garlic minced
• 1 tbsp dried oregano
• 1/2 tsp salt
• 1/4 tsp pepper

Get Recipe Ingredients

Instructions

• Add quinoa and water to a rice cooker or pot on the stove, cooking until liquid is absorbed.
• Preheat the oven, or BBQ to 425 F, or the air fryer to 400 F for 5 minutes.
• Mix olive oil, lemon juice, garlic, oregano, salt and pepper together in a small bowl to make the dressing/marinade. Divide this mixture in half, pouring one half over the chicken in a baking dish and reserving the other half for the dressing.
• Bake chicken (discarding marinade) for 15-20 minutes, or BBQ or air fry for 12-15 minutes. Chicken should register an internal temperature of 165 F and no longer be pink inside.
• While the chicken and quinoa cooks, prep your veggie toppings. Divide quinoa, chicken, veggies and hummus among 4 large bowls, then drizzle with remaining dressing. Serve and enjoy!

Notes

For a vegetarian option, swap out the chicken for tofu or lentils.

Add on more toppings like feta, avocado, bell peppers, crispy chickpeas, or cherry tomatoes.

Store all the components separately in the fridge for up to 5 days. 

Eat your bowls cold, or reheat the chicken and quinoa separately.

Nutrition

Calories: 451kcal | Carbohydrates: 35g | Protein: 32g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 999mg | Potassium: 877mg | Fiber: 6g | Sugar: 2g | Vitamin A: 981IU | Vitamin C: 27mg | Calcium: 82mg | Iron: 4mg

The post Easy Mediterranean Bowl appeared first on The Girl on Bloor.

With minimal prep and cleanup, this dish is a lifesaver when you need something healthy and delicious in a hurry. Serve it as-is, or pair it with rice, quinoa, or roasted potatoes for a more filling meal!

Why you'll love this recipe

• Easy & fast: This is a one-pan meal that's ready in under 30 minutes!
• Healthy & versatile: You've got your lean protein, starch and vegetable, plus options to customize.

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Ingredients and substitutions

• Olive oil – use any neutral oil in place of extra-virgin olive oil. Canola oil, grape seed oil or avocado oil can be used.
• Lemon juice – use fresh or bottled lemon juice in this recipe or lime juice if you’re in a pinch.
• Garlic – use fresh or jarred minced garlic. Garlic powder would also work.
• Parsley – dried or fresh parsley is best, but cilantro is the next best substitute.
• Rosemary – thyme, oregano or another herb of choice would all work here.
• Baby potatoes – any variation of baby potatoes will work. You can also dice a bigger potato of choice into smaller pieces.
• Chicken cutlets – use boneless skinless chicken breasts that have been finely cut into half or chicken thighs if you prefer a juicier cut of meat.
• Asparagus – use any root vegetable or green of your choice like broccoli, cauliflower, carrots, green beans, etc.

How to make this recipe

Step 1: Make the lemon mixture.

Mix olive oil, lemon juice, garlic, parsley and rosemary together.

Step 2: Bake the potatoes and chicken.

Toss potatoes and chicken with lemon mixture, and bake.

Step 3: Bake asparagus.

Add asparagus and bake the chicken, potatoes and asparagus together.

Step 4: Serve and enjoy!

Slice up the chicken and dig in.

Frequently asked questions

Can I use chicken thighs instead of chicken breasts?

Yes, you can substitute chicken breasts with boneless, skinless chicken thighs. Keep in mind that thighs may require a longer cooking time, so be sure to use a meat thermometer to ensure they reach an internal temperature of 165°F (74°C).

How do I prevent the asparagus from getting soggy?

Don't overcrowd the pan. This allows the vegetables to roast instead of steam. Also, you can add the asparagus to the pan a little later than the chicken if you prefer it more crisp-tender.

How do I know when the chicken is cooked through?

Use a meat thermometer to check the internal temperature of the chicken. It should reach 165°F (74°C). The juices should also run clear when pierced with a fork.

What to serve with this dish

These sides make the meal even more satisfying, while still keeping it healthy and balanced!

• Add some rice or quinoa to soak up any juices or sauce.
• Try any of these side salads for a fresh crunch.
• Try this low-carb cauliflower rice for a change.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Microwave for 1-2 minutes or warm in a skillet over medium heat until heated through.

Freeze & reheat from frozen: Freeze chicken and asparagus separately in freezer-safe containers for up to 3 months. Thaw overnight in the fridge, then reheat as you would normally.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning the chicken and asparagus recipe into your weekly lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

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Sheet Pan Chicken and Asparagus

This Sheet Pan Chicken and Asparagus recipe is great for meal prep. It’s baked on one pan and is ready in less than 30 minutes!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 238kcal

Author Taylor Stinson

Ingredients

• 2 tbsp olive oil
• 2 tbsp lemon juice
• 4 cloves garlic minced
• 1 tsp dried (or fresh) parsley
• 1/2 tsp dried rosemary
• 1/2 tsp each salt & pepper
• 1 cup baby potatoes, sliced in half
• 4 chicken cutlets (or 2 chicken breasts sliced in half lengthwise)
• 1 bunch asparagus

Get Recipe Ingredients

Instructions

• Preheat oven to 425 F. In a small bowl, mix olive oil, lemon juice, garlic, parsley and rosemary together.
• Add baby potatoes and chicken to a parchment-lined baking sheet and toss with lemon mixture. Bake for 20 minutes.
• Meanwhile, trim ends of asparagus. When chicken and potatoes come out at the 20 minute mark, remove chicken, add asparagus to the pan, seasoning with more salt & pepper, and bake the potatoes and asparagus altogether for 10 minutes until tender. Serve altogether and enjoy!

Video

Notes

Choose medium-width asparagus stalks so they cook through without getting mushy.

Trim the bottoms off each asparagus spear.

Use boneless skinless chicken thighs for a juicier cut of meat.

Store any leftovers in the fridge for up to 5 days. Sprinkle some water over top of the chicken then reheat in the microwave for 1-2 minutes.

Freeze the cooked chicken for up to 3 months. Thaw in the fridge overnight then follow the reheating instructions.

Nutrition

Calories: 238kcal | Carbohydrates: 14g | Protein: 29g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 65mg | Sodium: 213mg | Potassium: 152mg | Fiber: 3g | Sugar: 2g | Vitamin A: 550IU | Vitamin C: 7.4mg | Calcium: 20mg | Iron: 2.9mg

The post Sheet Pan Chicken and Asparagus appeared first on The Girl on Bloor.

Chicken wild rice soup is a classic for a reason. It's SO delicious! You're going to love this recipe because it's super straight-forward to make.

Why you'll love this recipe

• Comfort food: Nothing beats a hot bowl of comforting soup on a chilly day!
• One pot recipe: Everything comes together in one pot, which means less dishes for later.

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Chicken breasts – chicken thighs would also be good.
• Mushrooms – use any mushroom blend of your choice.
• Yellow onion – white onion or shallots would also work.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Carrots – double up on the celery or swap out for leeks.
• Celery stalks – use more celery or leeks.
• Italian seasoning – make your own or try using herbs de provence.
• Chicken broth – vegetable broth would be the best substitute here.
• Wild rice blend – try making it with another variety of rice, farro, quinoa or orzo.
• Fresh sage – swap out for 1 tsp. dried sage instead.
• Lemon juice – lime juice would also work here.

How to make wild rice soup

Step 1: Sauté the mushrooms.

Cook until they release their juices.

Step 2: Add the veggies.

Cook the veggies until softened.

Step 3: Add the chicken.

Cook until lightly browned.

Step 4: Add the remaining ingredients.

Add the seasonings, broth and rice.

Step 5: Simmer the soup.

Simmer for 40 minutes.

Step 6: Add the lemon juice.

Add sage and lemon juice, then serve.

Frequently asked questions

Will the rice get mushy in soup?

Wild rice won't get mushy in soup, because it takes longer to cook. If you use another rice variety, it might get mushy.

How can I thicken this soup?

To make this soup even thicker, add 1 tbsp. flour in with the sautéed veggies before adding the broth. You could also stir in a cornstarch slurry at the end of the cooking time.

Can I use rotisserie chicken to save time?

Absolutely! Rotisserie chicken is a great shortcut. Just shred the chicken and add it to the soup during the last 20-30 minutes of cooking.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave for 1-2 minutes. Add a splash of extra broth if the soup is too thick.

Freeze & reheat from frozen: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop or in the microwave, adding broth as needed.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• This is the wild rice blend I use.
• Freeze individual portions of this soup in Souper Cubes for up to 3 months.

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Easy Chicken Wild Rice Soup Recipe

This is the easiest Chicken Wild Rice Soup! The hearty comfort food comes together in one pot with a wild rice blend, veggies and sage.

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 240kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 2 medium-sized chicken breasts, diced
• 2 cups sliced mushrooms
• 1 yellow onion, diced
• 4 cloves garlic, minced
• 2 carrots, chopped
• 3 celery stalks, chopped
• 1 tsp Italian seasoning or herbes de province
• 1 tsp salt
• 1/2 tsp pepper
• 6 cups chicken broth
• 1 cup wild rice blend
• 1 tbsp fresh finely chopped sage (or 1 tsp dried – optional)
• 2 tsp lemon juice

Get Recipe Ingredients

Instructions

• Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, celery and carrots, cooking another 5 minutes until vegetables soften.
• Add chicken and saute for 2-3 minutes until lightly browned. Add Italian seasoning, salt & pepper, chicken broth and rice, stirring and bringing to a boil.
• Reduce heat to a simmer, then cover pot with lid and cook for 40 minutes until rice is cooked through.
• Stir in fresh (or dried) sage if using, along with lemon juice. Serve and enjoy! Soup will last in the fridge up to 5 days, or you can freeze in glass bowls with lids up to 3 months.

Video

Notes

Slow Cooker: Dump everything in the crockpot and cook on low for 8 hours or high for 4 hours, then stir in the sage and lemon juice at the end.

Instant Pot: Add the olive oil, vegetables, chicken, seasonings, rice and broth in order to the Instant Pot and cook on high pressure for 15 minutes. Do a natural pressure release for 5 minutes, then finish with a quick pressure release. Stir in the sage and lemon juice and serve.

Make this soup creamier by adding 2 tbsp. heavy cream or ½ cup milk at the end.

Enhance the flavour by adding a splash of white wine with the broth.

Store the leftovers in the fridge for up to 5 days. Reheat in a pot on the stovetop or in the microwave for 2-3 minutes.

Freeze this chicken wild rice soup for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 240kcal | Carbohydrates: 27g | Protein: 22g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 48mg | Sodium: 1369mg | Potassium: 826mg | Fiber: 3g | Sugar: 3g | Vitamin A: 3509IU | Vitamin C: 22mg | Calcium: 42mg | Iron: 2mg

The post Easy Chicken Wild Rice Soup Recipe appeared first on The Girl on Bloor.

It's no secret I'm a major taco fan and these cilantro lime chicken tacos are a regular part of my rotation, mostly because of how easy they are to make!

Why You'll Love This Recipe

• Super flavourful: The delicious cilantro lime flavours put a fun spin on taco night!
• Different methods: Make it in the Instant Pot, the slow cooker or the stovetop.

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado oil.
• Chicken broth – vegetable broth would also work.
• Lime juice – fresh lime juice is best but bottled lime or lemon juice will work.
• Honey – use agave or maple syrup instead.
• Taco seasoning – make your own or use a store-bought version.
• Chicken breasts – chicken thighs would also work.
• Cilantro – parsley would be good, but the tacos will have a different flavour.
• Corn tortillas – flour tortillas or lettuce wraps would also be delicious.

Toppings

• Coleslaw mix – swap out for chopped cabbage instead.
• Cheddar cheese – feta, Oaxaca or Tex Mex cheese would all be yummy.
• Jalapenos – use pickled jalapenos for a milder option.
• Sour cream – swap out for Greek yogurt for a low-fat option.
• Avocado salsa – serve with fresh salsa or pico de gallo instead.

How to make shredded chicken tacos

Step 1: Cook the chicken.

Cook in the Instant Pot.

Step 2: Prep your toppings.

Make the avocado salsa and chop up any toppings.

Step 3: Shred the chicken.

Do a natural release of the pressure, then shred the chicken.

Step 4: Assemble your tacos.

Add the chicken and toppings to corn tortillas and serve.

Frequently asked questions

Can I use frozen chicken?

You can use frozen chicken if you're making it in the Instant Pot or on the stovetop, but not in the crockpot. It's not safe to cook frozen chicken in the crockpot.

What type of chicken is best for tacos?

A lean option like chicken breast works great but can dry out, so adding salsa or a bit of broth helps keep it juicy and flavourful!

How can I make this recipe in a slow cooker instead of an Instant Pot?

To adapt the recipe for a slow cooker, combine all ingredients and cook on low for 6-7 hours or on high for 3-4 hours, until the chicken is tender and easily shredded.

What to serve with these chicken tacos

Here are some of my favourite ways to serve these tacos:

• With chips and guac or salsa for dipping
• With Mexican street corn (either on the side or on top)
• With a side of refried beans

Storing and reheating

Storing: Store the chicken and toppings separately in the fridge for 5 days.

Freezing: Freeze the chicken for up to 3 months, then thaw in the fridge overnight.

Reheating: Sprinkle some water over top then microwave for 1-2 mins. Use it to make fresh tacos, burrito bowls, enchiladas and more!

Meal prep tools

• The Instant Pot DUO is the version I use in this recipe.
• Get your glass meal prep bowls here for packing up your leftovers.
• And of course I get all my free-range chicken breasts from Butcher Box!

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Shredded Cilantro Lime Chicken Tacos

These 30-minute Shredded Chicken Tacos are so flavourful – they can be made in the Instant Pot, slow cooker or on the stovetop, too!

Course Main Course

Cuisine American, tex mex

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 473kcal

Author Taylor Stinson

Ingredients

• 2 tbsp olive oil
• 1/2 cup chicken broth
• 3 tbsp lime juice
• 1 tbsp honey
• 1 tbsp taco seasoning
• 1/2 tsp each salt & pepper
• 1 lb chicken breasts
• 1 bunch chopped cilantro (divided)
• 12 corn tortillas

Other topping ideas (optional)

• Coleslaw mix/chopped cabbage
• Cheddar or feta cheese
• Jalapenos
• Sour cream
• More cilantro for garnish

Avocado salsa

• 1 avocado chopped
• 1/2 small red onion diced
• 1/4 bunch cilantro finely chopped
• 1 tbsp lime juice
• salt & pepper to taste

Get Recipe Ingredients

Instructions

Instant pot instructions

• Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to Instant Pot in that order, tossing chicken to coat. Set to manual and pressure cook on high for 5 minutes.
• Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
• When cooking cycle is complete, press cancel and let the pressure naturally release, waiting until the pressure gauge drops back down and the lid is safe to open. Shred chicken with two forks inside the Instant Pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Slow cooker instructions

• Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to the crockpot, tossing chicken to coat. Cook on high 3 hours or on low 6 hours.
• Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
• Shred chicken with two forks inside the slow cooker. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Stovetop instructions

• Add olive oil, chicken broth, lime juice, honey, taco seasoning, salt & pepper and chicken to a small pot on the stove, tossing chicken to coat. Cook over med-low heat for 25 minutes, stirring often.
• Meanwhile, mix avocado, red onion, lime juice, cilantro and salt & pepper together in a bowl and prepare any other desired toppings.
• Shred chicken with two forks inside the pot. Stir in half the bunch of cilantro, reserving the rest for garnish. Microwave corn tortillas for 30 seconds, then add chicken, avocado salsa and other toppings of your choice. Serve and enjoy!

Video

Notes

Nutritional info includes 3 corn tortillas, 1/4 of the chicken mixture and 1/4 of the avocado salsa as one serving, not including any other toppings.

Swap out the corn tortillas for lettuce wraps for a low-carb option.

Store the leftovers in the fridge for 5 days. Sprinkle some water over top then microwave for 1-2 minutes.

Freeze the shredded chicken for 3 months, then thaw in the fridge overnight.

Nutrition

Calories: 473kcal | Carbohydrates: 47g | Protein: 30g | Fat: 20g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 232mg | Potassium: 887mg | Fiber: 9g | Sugar: 6g | Vitamin A: 344IU | Vitamin C: 13mg | Calcium: 83mg | Iron: 2mg

The post Shredded Cilantro Lime Chicken Tacos appeared first on The Girl on Bloor.

You can whip up this flavour-packed dish in under 30 minutes! Serve it over rice or noodles for a satisfying meal that’s healthier and just as delicious as your favourite takeout!

Why you'll love this recipe

• Fast & fresh: Ready in under 30 minutes with fresh ingredients and no added preservatives.
• Meal prep friendly: Stays fresh for days and reheats beautifully.
• Customizable & convenient: Uses simple pantry staples and is easy to adapt to your preferences.

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Ingredients and substitutions

• Chicken breasts – boneless skinless chicken thighs would also work. For a seafood option, use shrimp instead of chicken as your protein.
• Cornstarch – arrowroot or tapioca starch can also be used.
• Salt & pepper – to taste.
• Sesame oil – you can use a neutral cooking oil like olive oil but it will have a milder flavour.
• Mushrooms – add in another veggie like zucchini, yellow squash, broccoli, snap peas, bok choy or celery.
• Carrot – see substitution notes above.
• Yellow onion – white onion, red onion or shallots would all work instead.
• Green and red pepper – swap out for any colour bell pepper of your choice.
• Cashews – cashews are the star of this recipe, but you can try making the stir fry with another nut of your choice like peanuts.

Stir fry sauce

• Soy sauce – coconut aminos or tamari are the best substitutes for soy sauce.
• Honey – agave, maple syrup or brown sugar would all help sweeten the stir fry sauce.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch. You could also swap out half the garlic for minced ginger.

How to make cashew chicken stir fry

Step 1: Make the sauce.

Mix the sauce ingredients in a small bowl.

Step 2: Season and toss the chicken.

Season the chicken with salt and pepper, then toss with the cornstarch.

Step 3: Sauté the carrots and mushrooms.

Cook the carrots and mushrooms in a skillet.

Step 4: Brown the chicken.

Add the chicken and sauté until browned.

Step 5: Mix in the rest of the veggies.

Sauté onion, green pepper and red pepper. Add the sauce and cook until it thickens.

Step 6: Add sauce, serve and enjoy!

Stir in the cashews, then remove from heat. Serve garnished with sesame seeds and enjoy!

Frequently Asked Questions

Can I use a different protein instead of chicken?

Definitely. You can substitute tofu, beef, shrimp, or pork, just adjust cooking times as needed. For tofu, press out excess water before cubing and stir-frying.

I don't have all the vegetables listed. Can I substitute or leave some out?

Absolutely! Feel free to use your favorite stir-fry vegetables. Broccoli, snow peas, bok choy, and snap peas are all great additions. You can also leave out any vegetables you don't like.

Can I make this gluten-free?

Yes, just use tamari instead of soy sauce. And, double check all other ingredients to be sure.

What to serve with this dish

These side dishes will take your chicken to the next level.

• Rice & noodles: Your classic steamed rice, fried rice or low-carb cauliflower rice or noodles would all make great accompaniments.
• Vegetables: Steamed or stir-fried vegetables, Asian-inspired slaw, or edamame all offer healthy and complementary side dish options.
• Other sides: Appetizers like spring rolls or egg rolls, a light soup, or a fresh salad are all delicious pairings for the stir fry.

How to store and reheat

Store: Place cooled stir fry in an airtight container and refrigerate for up to 4 days.

Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, stirring halfway.

Freeze & Reheat from Frozen: Transfer cooled stir fry to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as above.

Meal prep tools

• Grab a wok to make this recipe.
• Get your glass meal prep bowls here.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!
• I get all my free-range chicken breasts from Butcher Box.

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Easy Cashew Chicken Recipe

This easy Cashew Chicken stir fry is better than takeout and great for meal prep. Plus, the sauce is made using mostly pantry staples!

Course Main Course

Cuisine Asian-Inspired

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 333kcal

Author Taylor Stinson

Ingredients

• 1 lb chicken breasts, diced into 1-inch cubes
• 1 tbsp cornstarch
• Salt & pepper, to taste
• 1 tbsp sesame oil
• 1 cup mushrooms, sliced in half
• 1 carrot, chopped
• 1 yellow onion, chopped
• 1 green pepper, chopped
• 1 red pepper, chopped
• 1/2 cup cashews

Stir fry sauce

• 3 tbsp low-sodium soy sauce or tamari if gluten-free
• 2 tbsp honey
• 4 cloves garlic, minced

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Instructions

• In a large bowl, season chicken with salt & pepper, then toss with cornstarch. Meanwhile, mix the stir fry sauce ingredients in a small bowl and set aside.
• Heat oil in a large skillet or wok over med-high heat. Add carrots and mushrooms to skillet, cooking for 5 minutes until carrots soften and mushrooms release juices. Add chicken and saute for another 5 minutes until browned, stirring often.
• Add onion, green pepper and red pepper to the skillet, sauteeing another 2-3 minutes, then add sauce, cooking for 2-3 more minutes until sauce thickens.
• Stir in cashews, then remove from heat. Serve garnished with sesame seeds (optional), and enjoy!

Video

Notes

Make this stir fry in a wok for an authentic stir fry flavour.

Serve your stir fry with a side of brown rice, cauliflower rice or steamed broccoli.

Roast the cashews in the oven for 10-15 mins at 350°F before adding them to the stir fry.

Add in more veggies like zucchini, broccoli, snap peas, bok choy or water chestnuts.

Store the leftovers in the fridge for 4-5 days. Reheat in the microwave, a wok or a pan on the stovetop.

Freeze the stir fry for 2-3 weeks. Defrost in the fridge then reheat as normal.

Nutrition

Calories: 333kcal | Carbohydrates: 24g | Protein: 29g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 549mg | Potassium: 828mg | Fiber: 3g | Sugar: 14g | Vitamin A: 3623IU | Vitamin C: 67mg | Calcium: 26mg | Iron: 2mg

The post Easy Cashew Chicken Recipe appeared first on The Girl on Bloor.

I've been making this juicy chicken for 10 years now and it's my go-to marinade. It’s great for meal prep, quick weeknight dinners, or adding protein to salads and grain bowls. Say goodbye to dry chicken—this foolproof recipe guarantees juicy results every time!

Why you'll love this recipe

• Super juicy: Your baked chicken breast will turn out super juicy and delicious.
• Easy to make: Just marinate the chicken, stick it on a sheet pan and bake in the oven.
• Customizable: Try out different spices in this yummy marinade.

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Ingredients and substitutions

• Chicken breasts – boneless skinless breasts are best for marinating.
• Olive oil – or another neutral cooking oil like avocado oil.
• Lemon juice – freshly squeezed is best but bottled lemon juice will work.
• Dijon mustard – try using regular mustard or honey mustard for a sweeter flavour.
• Paprika – cayenne will work but has more of a kick.
• Chili powder – use a blend of cumin, paprika and oregano instead.
• Onion powder – extra garlic powder would also work.
• Garlic powder – try using fresh minced garlic instead.
• Everything bagel seasoning – make your own or use a store-bought blend.

How to make marinated chicken

Step 1: Make the marinade.

Mix the olive oil, lemon juice, dijon and spices together.

Step 2: Marinate the chicken.

Marinade for at least 15 mins and up to 48 hours.

Step 3: Add the chicken to a pan.

Add to a parchment-lined baking sheet.

Step 4: Bake in the oven.

Bake, then slice or chop into pieces.

Frequently asked questions

What type of chicken should I use?

This recipe works best with boneless skinless chicken breasts. If you want to use chicken thighs, use this boneless skinless chicken thigh recipe.

Should I marinate or brine chicken breasts before baking?

Marinating or brining chicken breasts can bring out more of their flavor and juiciness. Take a look at the suggestion Gimme Some Oven gives to learn more about brining!

Should I cover chicken breasts with foil while baking?

It's generally recommended to bake chicken breasts uncovered. But if the chicken starts to brown too much before reaching the proper internal temperature, you can loosely cover it with foil to prevent over-browning.

What to serve on the side

Here are some ideas for what to serve with your marinated chicken:

• Go for a simple green salad or this yummy arugula salad.
• Roasted potatoes, sweet potato fries or baked potatoes would all be yummy.
• Keep it healthy with brussels sprouts or steamed veggies.

How to store and reheat

• Store: Place cooked chicken in an airtight container and refrigerate for up to 5 days.
• Reheat: Sprinkle a bit of water over the chicken to retain its moisture, then microwave for 1-2 minutes until warmed through.
• Freeze & Reheat: Freeze cooked chicken in freezer-safe containers for up to 3 months. Thaw in the refrigerator overnight, then reheat as you would normally.

Meal prep tools

• Grab some glass meal prep bowls to store your baked chicken breast.
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your chicken is cooked through.
• A food scale is also handy for measuring your chicken breasts to get a more accurate idea of cook time.
• Finally, a meat mallet comes in handy if you want to flatten out your chicken to reduce cook time.

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The Best Marinated Chicken Breast Recipe

This is the perfect juicy baked chicken breast marinade recipe – it's the only one you'll ever need and it's super customizable!

Course Chicken

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 221kcal

Author Taylor Stinson

Ingredients

• 1 lb chicken breasts about 6 oz each
• 1/4 cup olive oil
• 2 tbsp lemon juice
• 1 tbsp Dijon mustard
• 1/2 tsp paprika
• 1/2 tsp chili powder
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 1/2 tsp each salt & pepper
• 1/2 tsp everything bagel seasoning optional but takes it over the top

Get Recipe Ingredients

Instructions

• Preheat oven to 425 F. Mix olive oil, lemon juice, dijon and spices together in a small bowl, and pour over chicken in a resealable bag. Marinate for at least 15 minutes and up to 48 hours.
• Line a baking sheet with parchment paper, then add marinated chicken breasts. Bake for 20 minutes. Check that chicken is cooked through by using a meat thermometer. Make sure it registers at least 165 F degrees in the thickest part of the chicken. Oven temperatures will vary so cooking times may vary slightly.
• Let chicken rest for 5 minutes before slicing or chopping.

For larger breasts

• For 8 oz breasts: bake 22-25 minutes. For 10oz breasts: bake 28-30 minutes. Check that chicken is cooked through by using a meat thermometer every time. Make sure it registers at least 16% F degrees in the thickest part of the chicken.

Notes

Nutritional info is for one 8oz baked chicken breast.

Let the chicken rest after baking for maximum juiciness.

Store leftovers in the fridge for 5 days. Sprinkle some water over top, then microwave for 1-2 mins.

Freeze the chicken cooked or raw in the marinade for up to 3 months. Defrost in the fridge overnight then reheat or cook as normal.

Nutrition

Calories: 221kcal | Carbohydrates: 1g | Protein: 40g | Fat: 9g | Saturated Fat: 1g | Cholesterol: 144mg | Sodium: 262mg | Potassium: 851mg | Vitamin A: 70IU | Vitamin C: 8.6mg | Calcium: 11mg | Iron: 0.8mg

The post The Best Marinated Chicken Breast Recipe appeared first on The Girl on Bloor.

You can enjoy these plain or topped with fresh fruit, nut butter, or a drizzle of maple syrup. Plus, they come together in minutes, so they're perfect for busy mornings or meal prep.

Why you'll love this recipe

• Simple & nutritious: Only 4 wholesome ingredients, and high in protein to keep you energized!
• Quick & customizable: Easy to make, perfect for meal prep, and you can top with your favourite flavours.

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Ingredients and substitutions

• Bananas – applesauce is a great alternative, just use half a cup of applesauce for every banana. You'll need to keep at least some of the bananas for this recipe, or the batter will be too wet and won't be fluffy.
• Protein powder – I like using vanilla whey protein for added flavour but any kind of whey protein will work. You could also try rice, soy or pea protein, but the texture might be different.
• Egg whites – use freshly-cracked eggs or buy a carton of egg whites from the grocery store to save time.
• Baking powder – there's no real substitute for this.
• Butter – to grease the skillet.

How to make the fluffiest protein pancakes

Step 1: Mash the banana.

Mash the banana with a fork until it's completely smooth and no large chunks remain.

Step 2: Mix in other ingredients.

Add the ingredients to the bowl and mix until just combined.

Step 3: Cook in a pan.

Cook the pancakes until small bubbles appear on the surface and the edges look set. Flip when the bottom is golden brown.

Step 4: Serve with toppings of your choice!

Add your desired toppings and serve.

Frequently asked questions

Are protein pancakes healthy?

These protein pancakes offer a healthier alternative to traditional sugary pancakes, packing 30 grams of protein and only 250 calories per 2 pancakes. While they're not low-carb (because of the bananas), they're a much more nutritious breakfast choice.

Are there vegan options for protein pancakes?

Absolutely! For vegan protein pancakes, use plant-based protein powders and replace eggs with alternatives like flaxseed or chia seed gels.

How can I prevent protein pancakes from being dry or rubbery?

Make sure your batter isn't dominated by protein powder. A good rule of thumb is to keep the protein powder to flour ratio at or below 50:50. Incorporating ingredients like mashed bananas, applesauce, or Greek yogurt can also add moisture and improve the texture.

How to store and reheat

Store: Once cooled, place pancakes in an airtight container and refrigerate for up to 7 days.

Reheat: Warm in the microwave for 1-2 minutes until heated through.

Freeze & Reheat from Frozen: Arrange pancakes in a single layer in a freezer-safe bag or container and freeze for up to 3 months. To reheat, microwave for 2-4 minutes until warmed through, or pop them into the toaster.

Meal prep tools for this recipe

• Here is the protein powder I use.
• These reusable food bags are great for storing leftover pancakes.

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Fluffy 4-Ingredient Protein Pancakes

These easy fluffy Protein Pancakes have 30g of protein and are a healthier spin on the breakfast fave – you only need four ingredients!

Course Breakfast

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 8 servings (2 pancakes per serving)

Calories 249kcal

Author Taylor Stinson

Ingredients

• 2 tbsp butter, for frying
• 3 cups vanilla whey protein powder
• 8 egg whites
• 4 bananas, mashed
• 1 tsp baking powder

Get Recipe Ingredients

Instructions

• In a large bowl, mash bananas. Mix remaining ingredients for pancakes together until just combined. Heat butter in a large frying pan over medium heat.
• Add a small spoonful of pancake mixture to test, making sure skillet is hot enough to add pancake batter. Once bottom of tester pancake starts to form, flip and then remove from heat.
• Add pancake batter by large ladle scoop, cooking four pancakes at a time and flipping once a bottom starts to form, about 5 minutes.
• Freeze pancakes up to 2 months, reheating in microwave on high for 1 1/2 to 2 minutes or reheating in the toaster. Top with optional toppings and serve!

Video

Notes

IMPORTANT NOTE: You must use whey protein with this recipe. It will NOT work with any other kind, especially plant-based, because the mixture will be too thick.

If you want your pancakes to be extra fluffy, try covering the pan while they're cooking! Also, make sure not to overmix the batter, and let it rest for 5 minutes before adding to the pan.

 

Nutrition

Calories: 249kcal | Carbohydrates: 22g | Protein: 30g | Fat: 6g | Saturated Fat: 3g | Cholesterol: 91mg | Sodium: 180mg | Potassium: 477mg | Fiber: 2g | Sugar: 10g | Vitamin A: 125IU | Vitamin C: 5mg | Calcium: 234mg | Iron: 1mg

The post Fluffy 4-Ingredient Protein Pancakes appeared first on The Girl on Bloor.

With just a few simple ingredients and minimal prep time, you can whip up a batch in no time. If you're craving something tangy, spicy, or savoury, there's a flavour for everyone!

Why you'll love this recipe

• Healthy & nutritious: A low-calorie and vitamin-rich alternative to regular chips.
• Easy to make: Simple ingredients and ready in under 30 minutes.
• Perfect snack: Great for meal prep, snacking on the go, or a crunchy side!

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Ingredients and substitutions

• Olive oil – you can try using another neutral cooking oil like grapeseed oil or avocado oil. Coconut oil would also work.
• Kale – choose kale with leaves that look fresh and brighter. I find that curly kale is best for this recipe.

Ranch

• Nutritional yeast – parmesan cheese is a great substitute but will have a higher calorie count.
• Lemon juice – freshly squeezed lemon juice is best but the bottled variety will work in a pinch.

Salt & vinegar

• Vinegar – white vinegar is best but you can try using apple cider or malt vinegar (although the flavour will be different).

Chili lime

• Chili powder – make your own chili powder using a combo of paprika, cumin and cayenne pepper.
• Lime juice – I prefer using freshly squeezed lime juice. You can also use bottled lime juice or even lemon juice.

How to make kale chips

Step 1: Wash and dry the kale.

Soak kale in a baking soda solution, then rinse and dry.

Step 2: Tear the kale into bite size pieces.

Remove the stems and tear kale leaves by hand.

Step 3: Toss with olive oil and seasoning.

Mix kale with olive oil and seasoning.

Step 4: Bake in the oven.

Bake the homemade kale chips until crisp, rotating halfway through.

Step 5: Let them cool.

Use a wire rack to cool the kale. It helps circulate air and keep the kale crispy.

Step 6: Serve or store for later!

Munch and crunch and enjoy.

Frequently asked questions

Can I make these chips in the air fryer?

I personally haven't tried making these crispy kale chips in the air fryer, but you can definitely test it out. Try preheating the air fryer to a low temperature (300-350°F), then air fry the kale chips for about 5 minutes. Keep a close eye on them to ensure they don't burn!

How do I prevent them from burning?

The trick to making sure your kale chips don't burn is to cook them at a low temperature, as you're essentially dehydrating them. Bake them for 15 minutes at 300°F, rotate the baking sheet, then bake for another 8 to 10 minutes. Keep a close eye on the chips to make sure they don't burn.

Aside from kale, what other leafy vegetable I can use?

Many leafy greens like collard greens, mustard greens, spinach, and Swiss chard could work! Experiment away.

How do I prep the kale?

Before adding on your seasonings, wash and dry the kale leaves thoroughly. Make sure they're completely dry or they won't get crispy! Tear the kale into chip-sized pieces, then massage them with the seasonings of your choice.

How to store and reheat

• Store: Place cooled kale chips in an airtight container or Ziploc bag. Store at room temperature or in the refrigerator for up to 3 days.
• Reheat: To restore crispiness, broil the chips in the oven for a few seconds until they're crunchy.

Meal prep tools

• You can order some nutritional yeast for the ranch flavour online.

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How to Make Baked Kale Chips {3 Flavors!}

Learn how to make crispy baked kale chips in the oven. Choose from three flavors – salt & vinegar, chili lime and ranch.

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 2 servings

Calories 109kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 bunch kale

Ranch

• 1 tbsp nutritional yeast
• 2 tsp lemon juice
• 1/2 tsp salt

Salt & vinegar

• 2 tbsp vinegar
• 1/2 tsp salt

Chili lime

• 1 tbsp chili powder
• 1 tbsp lime juice
• 1/2 tsp salt

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Instructions

• Preheat oven to 300 F. Wash and dry kale leaves, then tear into 2-inch pieces and add to a large bowl. Toss with olive oil and seasoning of choice.
• Bake on a parchment-lined baking sheet for 15 minutes, then rotate baking sheet and bake another 8-10 minutes.
• Remove from oven, then let cool. Store in a large airtight container on the counter for up to 3 days.
• NOTE: Nutritional info is for half the batch of chips.

Video

Notes

Smaller kale leaves will be milder and more tender whereas the larger leaves will be tougher.

Mix up the seasonings to create your perfect flavour like Italian seasoning or ranch seasoning.

Keep an eye on the chips during the last 5 minutes of baking time to ensure they don't burn.

Let the chips cool completely before eating or storing.

Spread the chips in a thin layer with lots of room to bake.

Nutrition

Calories: 109kcal | Carbohydrates: 8g | Protein: 5g | Fat: 8g | Saturated Fat: 1g | Sodium: 606mg | Potassium: 394mg | Fiber: 1g | Sugar: 1g | Vitamin A: 6494IU | Vitamin C: 80mg | Calcium: 98mg | Iron: 1mg

The post How to Make Baked Kale Chips appeared first on The Girl on Bloor.

Whether you’re looking for a light lunch, a meal prep-friendly option, or just an easy way to enjoy more veggies, this bowl has you covered. Plus, it’s completely customizable, You can swap in your favourite grains, mix up the veggies, or add a protein for an extra boost!

Why you'll love this recipe

• Packed with nutrients: Enjoy the colourful mix of veggies, quinoa, and a flavourful garlic dressing.
• Perfect for meal prep: It stays fresh for days, making lunch or dinner a breeze.
• Light yet satisfying: This is a plant-based meal that keeps you full and energized.
• Quick & easy: Simple ingredients and minimal prep for a fuss-free meal!

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Ingredients and substitutions

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Quinoa – use any healthy grain of your choice like brown rice, cauliflower rice or farro.
• Water – you could also cook the quinoa in vegetable broth to make it more flavourful.
• Red pepper – use yellow or orange pepper instead.
• Carrots – leeks or parsnips would also be delicious.
• Kale – substitute for another dark leafy green like spinach or Swiss chard.
• Corn – substitute for any other veggie of your choice if you don't like corn.
• Avocado – guacamole would be good as well or you can leave the avocado out altogether.
• Red cabbage – swap out for lettuce or coleslaw.
• Watermelon radish – candy beets or regular radishes would also be good here.
• Chickpeas – swap out for another legume like black beans or lentils.

Garlic dressing

• Sunflower oil – avocado oil or olive oil can be used instead.
• Soy milk – you can try using almond or cashew milk if you don't have any soy milk on hand.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Lemon juice – use freshly squeezed or bottled lemon juice. Lime juice would also work.
• Apple cider vinegar – use white wine vinegar or add in some more lemon juice instead.
• Dry mustard – you can try using a bit of stone-ground mustard or leave this out altogether.

How to make the rainbow veggie bowl

Step 1: Cook the quinoa.

Make the quinoa in on the stovetop or rice cooker.

Step 2: Roast the veggies.

Roast carrots and pepper, and add the kale during the last 5 minutes of cooking time.

Step 3: Make the dressing.

Blend until thickened. Pour into a bowl then mix in the water.

Step 4: Assemble your bowls and serve!

Add veggies, quinoa and toppings to a bowl and drizzle with the garlic dressing.

Frequently asked questions

What is a veggie bowl?

A veggie bowl, often referred to as a Buddha bowl, is a dish that combines a variety of plant-based ingredients such as whole grains, legumes, fresh and cooked vegetables, and dressings.

Can I use another sauce or dressing?

Yes! These bowls are super customizable, so you can use any sauce or dressing of your choice. I used a delicious garlic dressing, but you could also try drizzling on some tahini, pesto, ranch, or green goddess dressing.

Are veggie bowls suitable for a gluten-free diet?

Yes, veggie bowls can easily be made gluten-free by choosing appropriate grains and dressings. Opt for gluten-free grains and ensure that any sauces or dressings used are free from gluten-containing ingredients. Always check labels or prepare dressings at home to have full control over the ingredients.

Make ahead

• Grains: Cook quinoa, rice, or farro, then store in the fridge for up to 4 days.
• Proteins: Roast or sauté chickpeas or tofu and refrigerate for up to 4 days.
• Veggies: Roast veggies like sweet potatoes and bell peppers. Wash and chop greens separately and use within 2-3 days.
• Dressings: Store homemade dressings in a sealed jar in the fridge for up to a week.
• Assembly: Mix and match your prepped ingredients, drizzle with dressing, and enjoy!

How to store and reheat

Store: Assemble the bowls without dressing or avocado, and refrigerate in airtight containers for up to 5 days.

Reheat: Warm the bowl in the microwave for 1-2 minutes until heated through, then add dressing and avocado.

Freeze & Reheat: It's best not to freeze this dish. Eat all the veggies fresh!

Prepping veggie bowls in advance makes healthy eating effortless! Here’s how to keep everything fresh:

Meal prep tools

• Grab some glass meal prep bowls to pack up your weekly lunches.
• A rice cooker is invaluable for saving time, and it cooks other grains, too!
• An Immersion blender is a cheaper way to blend things up
• Mason jars are great for storing homemade salad dressings.

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Ultimate Rainbow Veggie Bowl

Eat the rainbow with this delicious Veggie Bowl! This easy plant-based meal prep recipe has quinoa, veggies, and a tasty garlic dressing.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 630kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 cup quinoa
• 2 cups water
• 1 red pepper chopped
• 2 carrots peeled and sliced into 1/2 inch thick coins
• 2 cups kale chopped
• 1 cup corn
• 1 avocado sliced
• 1 cup red cabbage sliced
• 1 watermelon radish or candy beet or 2-3 regular radishes, thinly sliced
• 1 can chickpeas

Fave ever garlic dressing

• 1/2 cup sunflower or avocado oil
• 1/4 cup soy milk
• 1 clove garlic minced
• 1 tsp lemon juice
• 1/2 tsp apple cider vinegar
• 1/2 tsp dry mustard
• 1 pinch salt
• 1 tbsp water

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Instructions

• Preheat oven to 425 F. Add quinoa and water to a rice cooker or pot on the stove and cook until the liquid has absorbed.
• Line a baking sheet with parchment paper and add carrots and red pepper, drizzling with a bit of olive oil and seasoning with salt and pepper. Roast for 15 minutes, then add kale and an extra drizzle of olive oil and salt and pepper, cooking for 5 more minutes.
• Meanwhile, prepare other veggies and make dressing by adding all ingredients under the dressing heading except water to a small blender or Magic bullet. Mix until thickened, then pour into a medium-sized bowl with a lid (there may be extra leftover you want to save!). Mix in water, then set aside. Important: you must mix in water AFTER or it won't emulsify into a dressing.
• Divide quinoa among 4 bowls, then divide roasted red pepper, carrots, corn, avocado, red cabbage, radish and chickpeas. Drizzle with a bit of dressing to taste, then serve and enjoy!

Notes

Add in any veggies and toppings of your choice.

Try out different sauces like tahini, pesto, ranch, or Green Goddess dressing.

For more plant-based protein, add in some tofu, edamame or sofritas.

Store the bowls without the dressing in the fridge for up to 5 days. Drizzle on the dressing, then serve cold.

Nutrition

Calories: 630kcal | Carbohydrates: 75g | Protein: 19g | Fat: 31g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 19g | Sodium: 95mg | Potassium: 1286mg | Fiber: 18g | Sugar: 11g | Vitamin A: 9860IU | Vitamin C: 100mg | Calcium: 207mg | Iron: 6mg

The post Ultimate Rainbow Veggie Bowl appeared first on The Girl on Bloor.

Perfect for a quick snack or post-workout treat, these cookies are packed with protein to keep you fueled throughout the day. Plus, they’re nut-free, so everyone can enjoy them worry-free. Whip up a batch in no time for a guilt-free indulgence that’s sure to satisfy your sweet tooth!

Why you'll love this recipe

• Healthy and fun: A guilt-free treat that’s as colourful as it is delicious.
• Quick and easy: Made with just five simple ingredients and ready in no time.
• No flour needed: Naturally gluten-free and hassle-free to bake.

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Ingredients and substitutions

• Sunflower butter – feel free to use creamy peanut butter if you’d prefer. Almond butter might work as well, but the thicker and coarser texture may result in dry cookies.
• Protein powder – use your favourite variety, as long as it doesn’t have added flavour.
• Honey – replace with an equal amount of pure maple syrup or agave syrup.
• Egg – swap out for ¼ cup of unsweetened applesauce or 1 tablespoon of ground flaxseed mixed with 3 tablespoons of warm water.
• Sprinkles – sprinkle sanding sugar on top or leave these out altogether.

How to make protein cookies

Step 1: Assemble all your ingredients.

Prepare all the ingredients.

Step 2: Mix everything together.

Combine all the ingredients in a bowl and mix.

Step 3: Form the dough.

Scoop just the right amount and shape into balls.

Step 4: Flatten the cookies.

Flatten cookie dough using a spoon or your palm.

Step 5: Bake.

Bake for 8-10 minutes.

Step 6: Dig in!

Let cookies cool and serve!

Frequently asked questions

Are protein cookies healthy?

Absolutely! First, sunflower butter contains less saturated fat than most peanut butter and it’s higher in vitamin E. It’s also a great alternative for those with nut allergies. Honey is a natural sweetener that contains antioxidants that promote heart health and is better for you than more refined sugars. And whey protein contains all the essential amino acids to promote overall health. Not only is it great for building muscles, but it can reduce inflammation, lower blood pressure and contribute to a healthy digestive system.

Are these cookies gluten-free?

Yes, since the recipe doesn't use traditional flour and relies on protein powder and seed butter, it's naturally gluten-free. Just make sure that all your ingredients, like sprinkles, are certified gluten-free.

Can I make these cookies vegan?

To make the cookies vegan, replace the egg with a flax or chia egg and use a plant-based protein powder. Make sure all other ingredients, like sprinkles, are vegan-friendly.

What type of protein powder is best?

Whey protein is a go-to choice, but there are tons of options out there! The best one for you depends on your health goals, dietary needs, and any allergies. Just pick one that works for your body and tastes great in your recipes!

How to store and reheat

Store: Keep baked cookies in an airtight container at room temperature for up to 2 weeks.

Reheat: You can warm the cookies in the microwave for 10-15 seconds to refresh their softness.

Freeze & Reheat: Place baked cookies in a freezer-safe bag or container and freeze for up to 6 months. Thaw them at room temperature or warm briefly in the microwave.

Meal prep tools for this recipe

• You can order sunflower butter online (this is the brand I use).
• This is the brand of protein powder I use.

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5-Ingredient Protein Cookies

These easy Protein Cookies are a healthier version of your favourite dessert—they're also nut-free and gluten-free!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 12 cookies

Calories 201kcal

Author Taylor Stinson

Ingredients

• 1 cup sunflower butter
• 1 cup whey protein powder
• 1/4 cup honey
• 1 egg
• 1/4 tsp baking soda
• 1/4 cup sprinkles

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Instructions

• Preheat oven to 350 F. In a large bowl, mix all ingredients together. Form into 2-inch balls, then press down on a parchment-lined baking sheet until 1-inch thick. There should be 12 cookies on the sheet pan when finished. You can sprinkle some extra sprinkles overtop before baking if desired.
• Bake cookies for 8-10 minutes, watching closely at the 8 minute mark and removing them from the oven when the edges are golden brown.
• Let cool on the sheet pan for 2-3 minutes, then transfer them to a wire rack for 5 minutes or so. Serve and enjoy!

Video

Notes

Use your favourite kind of flavour-free protein powder.

Press down on each dough ball until it’s about 1-inch thick.

Store these cookies at room temperature for up to 2 weeks in an airtight container.

Freeze the dough for up to 12 months. Thaw in the fridge then bake as normal.

Nutrition

Calories: 201kcal | Carbohydrates: 17g | Protein: 11g | Fat: 11g | Saturated Fat: 2g | Cholesterol: 32mg | Sodium: 120mg | Potassium: 61mg | Sugar: 9g | Vitamin A: 31IU | Vitamin C: 1mg | Calcium: 75mg | Iron: 1mg

The post 5-Ingredient Protein Cookies appeared first on The Girl on Bloor.

Serve it with tortilla chips, veggie sticks, or crackers for a snack everyone will devour. Trust me, this buffalo chicken dip will be the star of the table!

Why you'll love this recipe

• Effortless prep: Just toss the ingredients in the crockpot and let it do the work.
• Crowd-pleaser: Perfect for parties, game day, or any gathering—everyone loves it!
• Versatile: Serve with chips, veggies, crackers, or even as a sandwich filling.

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Ingredients and substitutions

• Chicken broth ­– vegetable broth is the best substitute here.
• Chicken breasts – chicken thighs or leftover rotisserie chicken would also work.
• Brick cream cheese – coconut milk or mayonnaise can be used for a dairy-free option.
• Sour cream – ranch or blue cheese dressing can be used in place of sour cream. For a healthier option, use plain Greek yogurt.
• Buffalo wing sauce – use a store-bought version or make your own.
• Melted butter – this will help cut the sauce. Feel free to swap it out for a dairy-free substitute of your choice.
• Blue cheese crumbles – cheddar or Monterey Jack would also be good.
• Green onions – top with diced chile peppers or cilantro instead.

How to make buffalo chicken dip in the crockpot

Step 1: Cook the chicken.

Cook chicken and broth on high. Remove chicken to shred, and discard leftover broth.

Step 2: Heat up the cream cheese.

Microwave cream cheese for 2 minutes. 

Step 3: Make the sauce.

Stir in sour cream, buffalo sauce and melted butter.

Step 4: Add the shredded chicken.

Stir in the shredded chicken.

Step 5: Cook on high.

Add to slow cooker, then cook on high for 2 hours.

Step 6: Serve and enjoy!

Top with green onions and blue cheese, then serve and enjoy!

Frequently asked questions

How can I prevent the dip from becoming too greasy?

Using low-fat cream cheese and thoroughly draining the chicken can help reduce greasiness. Stirring occasionally during cooking also ensures even consistency.

Can I adjust the spiciness of the dip?

Yes, to make the dip spicier, add more buffalo sauce or a few pinches of cayenne pepper. For a milder version, reduce the amount of buffalo sauce used.

What are some suitable low-carb dippers for this dip?

For a low-carb option, serve the dip with celery sticks, cucumber slices, bell pepper strips, or other fresh vegetables.

How to serve buffalo chicken dip

Serve alongside these options so your snack table has lots of variety:

• Crackers or chips: Water crackers, tortilla chips, pita chips or baguettes
• Vegetables: Celery, carrots and bell peppers

For even tastier ideas, try some of these unique uses for buffalo chicken dip:

• In quesadillas
• Poured over French fries (similar to poutine)
• Stuffed in crescent rolls
• In mason jars for an on-the-go snack
• Mixed with pasta
• As chicken wraps

How to store and reheat

Store: Place leftovers in an airtight container and refrigerate for up to 5 days.

Reheat: Microwave in 30-second increments, stirring frequently, or warm in the oven at 350°F or in the crockpot.

Freeze: Freeze the dip in an airtight container for up to 3 months for later use. Thaw in the fridge overnight, then reheat in the oven or crockpot until warmed through.

Meal Prep Tools

• Grab some glass meal prep bowls to pack up your weekly lunches.
• Meal prep with your freezer! Butcher Box, conveniently delivers a variety of meats to your door frozen.
• Use these Ziploc bag holders if you're preparing freezer meals.
• Freeze and refrigerate leftovers in round glass microwave-safe bowls with lids.
• Mason jars are great for salads where you're layering a bunch of different ingredients.

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Easy Crockpot Buffalo Chicken Dip

This Easy Crockpot Buffalo Chicken Dip is perfect for holiday parties and game day! Just set it and forget it while it cooks all day.

Course Appetizer, Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 10 servings

Calories 240kcal

Author Taylor Stinson

Ingredients

• 2 cups chicken broth
• 2 chicken breasts
• 1 (8 oz) brick cream cheese, cut into cubes
• 1 cup sour cream
• 1 cup buffalo wing sauce
• 1/4 cup melted butter
• 1/2 cup blue cheese crumbles
• 2 green onions, sliced

To serve

• Tortilla chips
• Carrots
• Celery

Get Recipe Ingredients

Instructions

• Add chicken and broth to slow cooker and cook on high for 4 hours. Remove chicken to shred, and discard leftover broth. You can also boil chicken in broth for 18-20 minutes until chicken is cooked through, or use 2 cups leftover/rotisserie chicken.
• Microwave cream cheese for 2 minutes. Stir in sour cream, buffalo sauce and melted butter, then stir in shredded chicken. Add to slow cooker, then cook on high for 2 hours.
• Top buffalo chicken dip with green onions and blue cheese, then serve with tortilla chips, celery and carrots and enjoy!

Video

Notes

Calories reflect a 1/2 cup serving minus any chips or veggies.

Don’t have a crockpot? Cook this dip in a baking dish in the oven at 350 F for 20-25 minutes.

Serve your buffalo chicken dip with veggies, tortilla chips, toasted pitas and more.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave, the slow cooker or the oven at 350 F.

Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

Calories: 240kcal | Carbohydrates: 2g | Protein: 13g | Fat: 20g | Saturated Fat: 11g | Cholesterol: 83mg | Sodium: 1101mg | Potassium: 274mg | Fiber: 1g | Sugar: 1g | Vitamin A: 679IU | Vitamin C: 3mg | Calcium: 90mg | Iron: 1mg

The post Easy Crockpot Buffalo Chicken Dip appeared first on The Girl on Bloor.

I usually whip up a batch of these for the Superbowl every year because it gives me that buffalo flavour without the high calories of wings. And, you get carbs, protein and veggies all in one!

Why you'll love this recipe

• Super customizable: Add on any toppings of your choice, make them spicier or try different fries
• Great for game day: They're just like buffalo wings, but in fry format. What more could you want?!

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Ingredients and substitutions

• Olive oil – or another neutral cooking like avocado, canola or grapeseed oil.
• Russet potatoes – Yukon Gold potatoes would also be good or you can use a bag of frozen fries instead.

Buffalo chicken

• Olive oil – see substitution notes above.
• Chicken breasts – you could also try using boneless skinless chicken thighs for a juicier cut of meat.
• Buffalo wing sauce – I like using Frank’s Red Hot buffalo wing sauce but you can use any store-bought variety of your choice.

Toppings

• Grated mozzarella cheese – or another variety of cheese like cheddar or Monterey Jack.
• Blue cheese – leave this off altogether if you don’t like blue cheese.
• Green onions – chives would also be tasty here.
• Plum tomatoes – use any other tomato variety of your choice.
• Cilantro – leave this off altogether if you don’t like cilantro.
• Carrots & celery – to serve. Sliced bell peppers would also be good.

How to make buffalo chicken fries

Step 1: Make the fries.

Slice the potatoes, then rinse and dry. Bake in the oven.

Step 2: Sauté the chicken.

Brown the chicken in a skillet.

Step 3: Add the sauce.

Add the buffalo wing sauce and cook until cooked through.

Step 4: Top the fries with cheese.

Top fries with mozzarella and stick them back in the oven.

Step 5: Add your toppings.

Add the buffalo chicken, blue cheese, green onion, tomato and cilantro to the fries.

Step 6: Dig in!

Serve immediately and enjoy!

Frequently asked questions

What are the best fries to use?

I personally like to make my own homemade fries for this recipe, but if you're in a rush, you can use any frozen fries of your choice.

Do I need to soak the potatoes beforehand?

If you're making homemade fries, you should soak them for at least 5 minutes to make sure you rinse off all the starch. This ensures that you’ll get the crispiest possible fries.

How can I prevent the fries from becoming soggy?

To prevent sogginess, ensure the fries are baked until crispy and avoid adding excessive amounts of sauce. Serving the dish immediately after assembly also helps maintain the crispness.

Can I make this dish vegetarian?

Absolutely! Replace the chicken with plant-based protein options like tofu or tempeh, and ensure that the buffalo sauce and other toppings are vegetarian-friendly.

What to serve with this dish

These pairings create a complete and satisfying meal with your Loaded Buffalo Chicken Fries!

• Side salad: A light salad like this brussel sprouts one or coleslaw helps cut through the bold flavors.
• Mac and cheese: Creamy mac and cheese pairs perfectly with the spicy chicken. Try this one for a low carb option.
• Refreshing drinks: Serve with iced tea, lemonade, or a light beer.

How to store and reheat

Store: Keep the fries and toppings stored separately in the refrigerator for 3 to 5 days in airtight containers.

Reheat: Reheat the fries in the oven at 350°F for about 10 minutes. Avoid microwaving to prevent sogginess.

Freeze: Freeze the cooked fries, buffalo chicken, and toppings (excluding fresh items like lettuce or tomatoes) separately in freezer-safe bags or airtight containers for up to 3 months. Thaw overnight, then reheat the fries in the oven at 350°F for 10-15 minutes and warm the chicken separately before assembling with fresh toppings.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
• This is the buffalo sauce I use.
• Freeze the chicken in this recipe in glass microwave-safe bowls up to 3 months.

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Loaded Buffalo Chicken Fries

These loaded Buffalo Chicken Fries are a healthier alternative to game day food, with homemade fries topped with two kinds of cheese!

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 425kcal

Author Taylor Stinson

Ingredients

Homemade oven fries

• 1 tbsp olive oil
• 2 large russet potatoes, cut into fries
• 1 tsp salt
• 1/4 tsp pepper

Buffalo chicken

• 1 tbsp olive oil
• 2 chicken breasts, cubed
• 1/2 tsp salt
• 1/2 cup buffalo wing sauce (I like Frank's red hot or the PC brand!)

Toppings

• 1 cup grated mozzarella cheese
• 1/2 cup blue cheese, crumbled
• 4 green onions
• 1 plum tomato, diced
• 2 tbsp chopped fresh cilantro
• Carrots and celery to serve

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Instructions

• Preheat oven to 450 F. Slice potatoes into fries, then rinse under cold water to remove as much starch as possible. Dry fries with a clean towel, then toss in a large bowl with olive oil, salt and pepper.
• Line two baking sheets with parchment and insert both into oven on middle rack, cooking for 13-15 min. Flip fries, then cook another 8-10 min.
• Meanwhile, heat olive oil in skillet on med-high heat. Add chicken and salt, sauteeing for 3-4 min until browned. Add buffalo wing sauce and cook for another 8-10 min until cooked through. Remove from heat and set aside.
• Remove fries from oven when done cooking. Top with grated mozzarella and return to oven, cooking another 5 min or so until cheese is melted. Remove from oven and top with chicken, blue cheese, green onion, tomato and cilantro. Serve immediately and enjoy!

Video

Notes

You can cut down on prep time by using frozen fries.

Mix and match the toppings for whatever you’re craving or have on hand.

Store all the toppings separately in the fridge for 3-5 days. Reheat the fries in the oven then add on fresh toppings.

Cook and freeze the buffalo chicken ahead of time for up to 3 months.

Nutrition

Calories: 425kcal | Carbohydrates: 22g | Protein: 36g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 107mg | Sodium: 2342mg | Potassium: 997mg | Fiber: 2g | Sugar: 2g | Vitamin A: 601IU | Vitamin C: 12mg | Calcium: 259mg | Iron: 2mg

The post Buffalo Chicken Fries appeared first on The Girl on Bloor.

Toss them in your favourite sauce, like classic buffalo, honey garlic, or BBQ, and pair them with celery and carrot sticks. These wings are quick, easy to make, and a guaranteed crowd-pleaser!

Why you'll love this recipe

• Quick and easy: Ready in no time with minimal prep and cleanup.
• Perfect for any occasion: Ideal for game day, parties, or a simple dinner.
• Restaurant-quality at home: Crispy on the outside, juicy on the inside—just like your favorite wings spot!

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Ingredients and substitutions

• Chicken wings – skinless wings will make the recipe healthier. You can also use boneless skinless chicken.
• Sour cream – plain Greek yogurt isn't as tangy but will still taste great with the blue cheese dip.
• Blue cheese – you could also substitute for gorgonzola (another type of blue cheese) or feta.
• Buffalo sauce – you can make your own using hot sauce, garlic powder and butter with vinegar for extra tang.
• BBQ sauce – a combination of ketchup, light brown sugar, white wine vinegar, Worcestershire sauce and paprika will give the same taste.
• Butter – swap out the melted butter for a neutral oil like canola or vegetable oil.
• Celery & carrot sticks – cut up your favourite veggies like bell peppers, cucumber or cauliflower.

How to make these chicken wings

Step 1: Season the wings.

Season the wings with salt and pepper.

Step 2: Arrange the wings.

Add the wings to the basket.

Step 3: Air fry the wings.

Air fry for 20 minutes, turning halfway.

Step 4: Prepare the sauce.

Mix BBQ sauce and buffalo sauce and microwave.

Step 5: Coat the wings.

Toss the wings in the sauce and coat well.

Step 6: Serve and enjoy!

Serve with veggies and blue cheese dip.

Frequently asked questions

Do I need to preheat my air fryer before cooking chicken wings?

Yes, preheating your air fryer ensures it reaches the optimal temperature for cooking. This'll result in a crispier texture and even cooking. Skipping this step can lead to unevenly cooked wings.

How do I prevent my wings from sticking to the air fryer basket?

Lightly coat the air fryer basket with non-stick cooking spray or a small amount of oil before placing the wings inside. This helps prevent sticking and makes for easier cleanup.

How can I make the wings extra crispy?

Pat the wings dry with paper towels to remove any excess moisture. Using baking powder in your seasoning can also help making them extra crispy. Try cooking at a higher temperature towards the end.

How many calories are in air fryer chicken wings?

Air fryer chicken wings are a lot healthier than the ones you get at your favourite wing spot. These ones have just 295 calories, whereas popular restaurant versions can have up to 700 calories.

What to serve with this dish

Here are some of the side dishes that would enhance the flavors and turn crispy air fryer chicken wings into a complete meal!

• Veggies: Serve with crunchy celery, carrot sticks, or cucumber slices for a refreshing side.
• Cornbread or biscuits: Warm, buttery sides like cornbread muffins or fluffy biscuits make a great addition.
• Rice or quinoa: Add a grain-based side for a heartier meal.
• Onion rings: For a fun pairing, onion rings are always a hit.

How to store and reheat

Store: Place leftover wings in an airtight container in the refrigerator for up to 4 days.

Reheat: Reheat the wings in the air fryer at 400°F (200°C) for 5-6 minutes.

Freeze: Freeze cooked wings in a single layer on a baking sheet until solid, then transfer to a freezer-safe bag or container for up to 3 months. Reheat frozen wings in the air fryer at 375°F for 12-15 minutes, flipping halfway through.

Meal prep tools

• Grab some glass meal prep bowls if you plan on storing the leftovers
• I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen
• I own and love the Philips Digital Airfryer XXL
• You can order buffalo sauce online

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Super Crispy Air Fryer Chicken Wings

These crispy Air Fryer Chicken Wings are a healthier version of your favourite restaurant wings and are perfect for game day.

Course Appetizer, Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 295kcal

Author Taylor Stinson

Ingredients

• 1 lb chicken wings
• salt & pepper, to taste
• cooking spray
• Celery & carrot sticks, to serve

Blue cheese dip

• 1/2 cup sour cream
• 1/3 cup blue cheese

Wing sauce

• 3/4 cup buffalo sauce
• 1/4 cup BBQ sauce
• 1 tbsp butter, melted

Get Recipe Ingredients

Instructions

• Preheat air fryer to 400 F for 8 minutes. Season wings with salt & pepper, then add to basket in one single layer. Spray with cooking spray, then air fry for 20 minutes, turning once halfway through cooking time. You may need to do wings in two batches.
• Meanwhile, mix together melted butter, buffalo sauce and BBQ sauce in a large bowl. Microwave for 1-2 minutes until hot.
• Mix sour cream and blue cheese together to make the dip, and chop up celery and carrots.
• When wings are done, toss in sauce. Serve alongside carrots, celery and blue cheese dip. Enjoy!

Video

Notes

Turn the wings over halfway through cooking for even browning

Store leftover wings in the refrigerator for up to 4 days. Reheat the wings in the air fryer at 400°F (200°C) for 5-6 minutes.

Freeze for up to 3 months. Reheat frozen wings in the air fryer. 

Nutrition

Calories: 295kcal | Carbohydrates: 10g | Protein: 15g | Fat: 22g | Saturated Fat: 10g | Cholesterol: 78mg | Sodium: 1853mg | Potassium: 338mg | Fiber: 1g | Sugar: 8g | Vitamin A: 709IU | Vitamin C: 2mg | Calcium: 124mg | Iron: 1mg

The post Super Crispy Air Fryer Chicken Wings appeared first on The Girl on Bloor.

This dish comes together quickly with simple ingredients you probably already have on hand. The tender veggies and juicy sausage are coated in a rich tomato sauce, making it perfect to serve over rice, pasta, or even on its own for a low-carb option.

My mom used to make a variation of this recipe when I was a kid and I see why she loved it: it was SO easy to throw together and was something even us picky kids would eat.

This is my go-to when I need something fast and easy with almost no clean up!

Why you'll love this recipe

• One skillet meal: Everything's made in one skillet, so it comes together easily and there's almost NO dishes after.
• Super easy: It's great for busy weeknights since it comes together in less than 30 minutes.
• Perfect for meal prep: You can portion this out into individual servings for easy work week lunches.

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Ingredients and substitutions

• Olive oil – or any other neutral cooking oil like avocado or canola oil.
• Turkey sausages ­– use Italian sausage or pork sausage, or make your own homemade turkey sausage.
• Mushrooms – use any veggies like broccoli, carrots, cabbage, cauliflower, zucchini or green beans.
• Yellow onions – white or red onions would also work.
• Green, yellow and red pepper – swap out for another veggie.
• Garlic – fresh minced garlic is best but jarred minced garlic will work in a pinch.
• Red chili flakes – cut this out altogether or just use half if you’re not a big fan of spice.
• Jarred pasta sauce – canned crushed tomatoes would also work.

How to make sausage, peppers and onions

Step 1: Cook the sausage.

Fry the sausages in a little olive oil until ready.

Step 2: Slice sausage.

Slice the cooled sausage into coins.

Step 3: Cook the mushrooms.

Sauté the mushrooms until the juices release.

Step 4: Sauté the onions and peppers.

Cook the onions and peppers.

Step 5: Add in the rest of the ingredients.

Toss in the sausages, spices and pasta sauce.

Step 6: Cook the mixture.

Cook until sausages are fully cooked and veggies are softened.

Frequently asked questions

Is this dish keto-friendly?

Yes, as long as you use a low-carb sausage and omit any starchy sides like rice or bread, this dish fits a keto lifestyle.

Can I make this dish vegetarian?

Yes! Swap the sausage for plant-based sausage alternatives or add hearty veggies like mushrooms, eggplant, or tofu for a vegetarian twist.

Can I make this in the oven instead?

You sure can! Bake the sausages for 10 minutes first, then slice up and add to a baking sheet with the veggies, garlic, salt & pepper and tomato sauce. Bake the mixture for 10-15 minutes until the veggies are tender, then serve and enjoy.

What to serve with this dish

Here are some ideas on how you can serve this delicious dish:

• With grains: Serve it with a side of Spanish rice, brown rice, quinoa or cauliflower rice for a low-carb option.
• With pasta: Toss it with your favourite cooked pasta noodles.
• With a side dish: Enjoy it on its own with baby potatoes or quinoa salad.
• As a sandwich: Add to your favourite sandwich bun with cheese!

Storing and reheating

Storing: Store in airtight containers in the fridge for 5 days.

Freezing: Freeze for up to 3 months. Defrost in the fridge overnight.

Reheating: Sprinkle some water over top, then microwave for 1-2 minutes. If reheating from frozen, microwave for 6-7 minutes, stirring halfway through.

Meal prep tools

• These glass meal prep bowls are so great for microwaving and reheating your sausage and peppers safely.
• I get all my meat from Butcher Box, conveniently delivered to me frozen.

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Easy Sausage, Peppers and Onions Recipe

This Sausage, Peppers and Onions Skillet is an easy one-pan weeknight dinner made with turkey sausage, bell peppers, onions and pasta sauce.

Course Entree

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 312kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 4 turkey sausages (1 lb of sausage)
• 1 (8oz) package mushrooms, quartered
• 2 yellow onions, sliced
• 1 each green, yellow and red pepper, chopped
• 4 cloves garlic minced
• 1 tsp each Salt & pepper
• 1 tsp red chili flakes (cut in half or leave out if you don't like spicy)
• 1/2 cup jarred pasta sauce

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Instructions

• Heat olive oil over med-high heat in large frying pan. Add turkey sausages and cook for 10 minutes. Remove from heat and slice when cool.
• Without wiping pan clean, add mushrooms to skillet and saute until juices start to release, about 5 minutes. Add onions and peppers, cooking another 2 minutes or so.
• Add sausages back in, along with garlic, salt & pepper and red chili flakes. Add pasta sauce. Cook mixture another 2-3 minutes until sausages are fully cooked and veggies are softened.
• Divide among 4 meal prep bowls or enjoy for dinner. Leftovers will last up to 5 days in the fridge – enjoy!

Video

Notes

Make your own turkey sausage using ground turkey, fennel seeds, garlic powder, paprika, salt and pepper.

Swap out the veggies for any other veggies of your choice.

Cut down on prep time by chopping up your veggies beforehand.

Store leftovers in the fridge for up to 5 days. Reheat in the microwave for 2 minutes on high.

Freeze this recipe for up to 3 months then microwave from frozen for 6-7 minutes.

Nutrition

Calories: 312kcal | Carbohydrates: 14g | Protein: 25g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 98mg | Sodium: 709mg | Potassium: 537mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3950IU | Vitamin C: 328.4mg | Calcium: 60mg | Iron: 3.6mg