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!

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

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.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Address Title Opt-in

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

SAVE RECIPE

Print

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.

This hearty and flavorful salad is loaded with fresh greens, juicy tomatoes, shredded cheese, and crunchy tortilla chips, all topped with the iconic chili and a zesty dressing. It’s easy to customize with your favorite toppings and perfect for meal prep or a quick dinner.

Why you'll love this recipe

• Oh so satisfying: This is loaded with seasoned beef, fresh veggies, and crunchy tortilla chips.
• Family-friendly: A fun and delicious way to please everyone at the table!

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

Wendy's Chili

• Olive oil – or another neutral cooking oil like avocado or canola oil.
• Yellow onions – white onions or shallots would also work.
• Celery – fennel or carrots can be used instead.
• Extra-lean ground beef – make this chili even healthier using ground turkey or chicken.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Chili powder – make your own using a blend of cumin, paprika and cayenne.
• Cumin – use some extra chili powder or coriander instead.
• Coriander – add in more cumin if you don’t have any coriander on hand.
• Pinto beans – black beans, cannellini beans or chickpeas would all be good too.
• Kidney beans – add in some extra pinto beans or black beans.
• Canned crushed tomatoes – canned diced tomatoes would also work here.
• Beef broth – chicken or vegetable broth can be used, but it won’t have the same flavour.

Salad

• Romaine lettuce – butterhead or iceberg lettuce are both similar or you can use a healthier option like kale or spinach.
• Beefsteak tomato – or any kind of tomato you have on hand.
• Shredded cheddar cheese – substitute for another shredded cheese like Monterey Jack or mozzarella.
• Tortilla chips – tortilla strips would also work or you can add wonton strips for a bit of crunch.
• Sour cream – plain Greek yogurt is a healthier option but has a different flavour.
• Salsa – use your favourite jarred salsa, fresh salsa or homemade pico de gallo.

How to make Wendy's taco salad

Step 1: Make the chili.

Cook beef with onions, peppers, beans, and spices.

Step 2: Assemble the salad.

Layer greens, tomatoes, cheese, and tortilla chips.

Step 3: Add the chili.

Spoon the warm chili over the top.

Step 4: Serve and enjoy!

Drizzle with dressing and serve!

Frequently asked questions

Can I customize the toppings?

Absolutely! Feel free to add toppings like sliced jalapeños, avocado, black olives, or a squeeze of lime juice to enhance the flavour according to your preferences.

How should I serve the chili on the salad?

It's best to serve the chili warm over the salad to prevent wilting the lettuce. About 15 to 20 seconds in the microwave is enough to warm the chili.

How many calories are in a Wendy's taco salad?

Wendy’s Taco Salad has 620 calories (260 from fat) for a full size and 470 calories (200 from fat) for a half size. My version has just 372 calories per serving, saving you calories and money!

How to store and reheat

Storing: Keep all the ingredients stored separately in the fridge for up to 3-4 days to prevent sogginess. Store the chili in one container and toppings like tortilla chips, sour cream, and salsa in others.

Reheating: Warm the chili in the microwave for 1-2 minutes, then assemble the salad fresh in a bowl before serving.

Freezing: The chili can be frozen for meal prep in airtight containers or Ziploc bags for up to 3-6 months. Thaw overnight in the fridge before reheating.

Meal prep tools

• Grab some bento box meal prep bowls to separate the ingredients and enjoy this salad for work week lunches.
• You can also grab some mason jars to layer the lettuce at the top so it doesn't get soggy.
• I get all my free-range ground chicken from Butcher Box, conveniently delivered to me frozen.
• Get some small glass bowls with lids to freeze the chili.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Post Title URL

SAVE RECIPE

Print

Wendy's Taco Salad {Perfect Copycat!}

This Wendy's Taco Salad recipe is an almost exact copycat of the fast food chain's famous salad. You'll learn how to make the Wendy's chili recipe too! 

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 4 servings

Calories 372kcal

Author Taylor Stinson

Ingredients

Wendy's Chili recipe

• 1 tbsp olive oil
• 2 yellow onions, diced
• 3 stalks celery, finely chopped
• 1 lb extra-lean ground beef
• 2 cloves garlic, minced
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp coriander
• 1 tsp salt
• 1/2 tsp pepper
• 1 can pinto beans, rinsed and drained
• 1 can kidney beans, rinsed and drained
• 1 (398mL) can crushed tomatoes (or 1/2 of a 796mL can)
• 1 cup beef broth

Salad

• 1 bunch romaine lettuce, chopped
• 1 beefsteak tomato, sliced
• 1/2 cup shredded cheddar cheese
• Tortilla chips, to serve
• Sour cream, for topping
• Salsa, for topping

Get Recipe Ingredients

Instructions

• Heat olive oil in a large pot over med-high heat. Add onions and celery, sauteeing for 2-3 minutes until veggies soften. Add ground beef and brown for another 2-3 minutes before adding garlic, chili powder, coriander, salt & pepper. Stir well and cook for 2-3 minutes until flavours develop.
• Add kidney beans, pinto beans, tomatoes and beef broth, then bring to a boil. Lower heat to med-low then cover with a lid and let simmer for 20 minutes.
• While chili is cooking, assemble salad. Top salad with chili and tortilla chips, then serve and enjoy! 
• If meal prepping as lunches: Add chili to the bottom of mason jars, then layer in cheese, tomatoes, lettuce and pack tortilla chips in a separate bag. This way veggies will stay fresh for the week (lasts in fridge 3-5 days).
• If freezing chili: freeze in round glass containers with lids once cooled up to 3 months. Reheat in microwave for 6-7 minutes when ready to serve, stirring halfway through.

Video

Notes

Make this taco salad even healthier using ground turkey, low-fat cheese, no sour cream and baked corn tortilla chips.

Meal prep the salads in mason jars and store them in the fridge for 4-5 days.

Freeze any leftover chili for 3-6 months. Reheat from frozen in the microwave for 6-7 minutes.

Nutrition

Calories: 372kcal | Carbohydrates: 20g | Protein: 31g | Fat: 18g | Saturated Fat: 6g | Cholesterol: 85mg | Sodium: 1095mg | Potassium: 878mg | Fiber: 3g | Sugar: 5g | Vitamin A: 1600IU | Vitamin C: 17.5mg | Calcium: 186mg | Iron: 4.4mg

The post Wendy’s Taco Salad {Perfect Copycat!} appeared first on The Girl on Bloor.

Who doesn't love a Chipotle bowl for lunch? But because you can't exactly afford to eat there everyday, you can make a big batch at home! And, when you use the Instant Pot or Crockpot, you can just set it and forget it.

Why you'll love this recipe

• Super flavourful: The barbacoa is sooo yummy and full of flavour.
• Different serving options: Serve it as burrito bowls, enchiladas, tacos and more!
• No upcharge for guac: When you make your barbacoa at home, you don't need to pay extra for guac.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Olive oil – or another neutral oil like canola oil.
• Stewing beef – diced chuck roast or steak would also work.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Chipotle pepper – try using chipotle powder instead.
• Adobo sauce – make your own or use a store-bought sauce.
• Lime juice – fresh or bottled lime juice can both be used.
• Soy sauce – tamari or coconut aminos are the best substitutes here.
• Vinegar – use apple cider vinegar or double up on the lime juice.
• Chili powder – taco seasoning would also work.
• Ground cumin – add more chili powder instead or use taco seasoning.
• Onion powder – garlic powder would also be good.
• Paprika – use a pinch of cayenne instead.
• Beef broth – vegetable broth can work but will have a different flavour.
• Rice – serve it over white rice, brown rice or cauliflower rice.
• Toppings – salsa, guacamole, corn, lettuce, cheese, sour cream and cilantro would all be good.

How to make barbacoa beef

Step 1: Cook the beef.

Cook the barbacoa ingredients in the Instant Pot, crockpot or stove top.

Step 2: Make the rice.

Cook rice in a rice cooker or on the stove.

Step 3: Shred the beef.

Shred the beef once it's finished cooking.

Step 4: Assemble your bowls.

Serve the beef over rice with all your toppings.

Frequently asked questions

How can I adjust the spiciness of the barbacoa?

To reduce heat, use fewer chipotle peppers or remove their seeds before blending. For a spicier dish, consider adding extra chipotle peppers, jalapeños, or a dash of hot sauce.

Can I make this recipe with chicken or pork instead?

You can definitely try! Just make sure to dice the meat beforehand. Cooking time should remain the same.

Can I use frozen meat?

The meat needs to be defrosted first, especially if you're cooking on the stovetop or crockpot.

How to serve this dish

There are so many ways you can serve barbacoa beef:

• Burrito bowls: Serve over cilantro lime rice with all your fave toppings.
• Tacos: Serve in corn tortillas with red onion, cilantro and cotija cheese.
• Burritos: Serve in flour tortillas with your favourite toppings.
• Fully loaded: Turn them into loaded fries, loaded sweet potatoes or stuffed poblano peppers!

Storing and reheating

Storing: Store the beef, rice and toppings separately in the fridge for up to 5 days.

Freezing: Freeze the beef for up to 3 months, and thaw in the fridge overnight.

Reheating: Microwave the beef and rice separately for 1-2 minutes, then assemble your bowls.

Meal prep tools

• Grab some glass meal prep bowls if you plan to use the Instant Pot barbacoa beef in lunches for the week.
• Get some compostable takeout containers like the ones pictured in this post.
• I get all my grass-fed beef and free-range chicken from Butcher Box, conveniently delivered to me frozen.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Post Opt-in URL

SAVE RECIPE

Print

Chipotle Barbacoa Recipe

This barbacoa beef is a perfect Chipotle copycat! The beef stays tender and flavourful. Make it in the Instant Pot, crockpot or stove top!

Course Entree

Cuisine Mexican

Prep Time 20 minutes minutes

Cook Time 40 minutes minutes

Total Time 6 minutes minutes

Servings 6 servings

Calories 514kcal

Author Taylor Stinson

Ingredients

For barbacoa

• 1 tbsp olive oil
• 2 lbs stewing beef
• 4 cloves garlic minced
• 1 chipotle pepper, minced
• 2 tbsp adobo sauce (from the can of chipotles)
• 1 tbsp lime juice
• 1 tbsp soy sauce or tamari if gluten-free
• 1 tbsp vinegar
• 1 tbsp chili powder
• 2 tsp cumin
• 2 tsp onion powder
• 2 tsp paprika
• 3/4 cup beef broth
• 1/2 tsp each salt & pepper

For bowls

• 1 cup Store bought pico de gallo
• 1 cup Store bought Guacamole
• 1 cup Corn
• 2 cups Lettuce
• 1 cup Shredded cheddar cheese
• sour cream to serve
• cilantro to serve

Rice

• 1.5 cups water
• 1 cup dry rice
• 1 tsp butter

Get Recipe Ingredients

Instructions

Instant Pot instructions

• Add all ingredients for barbacoa to Instant Pot in order that they are listed. Place lid on Instant Pot and make sure valve is set to seal. Press the pressure cook button and set to high, then cook for 20 minutes. Do a natural pressure release, then open lid when pressure gauge has dropped and lid opens easily (should take about 20 minutes). Shred beef and serve in juices.

Stovetop instructions

• Add all ingredients for barbacoa to a large pot on the stove in the order that they are listed. Bring to a boil, then place lid on pot. Lower heat to a simmer and cook for 1 hour, stirring every so often. Shred beef and serve in juices.

Crockpot instructions

• Add all ingredients for barbacoa to the slow cooker in the order that they are listed. Cook on high for 3 hours, or on low for 6-8 hours. Shred beef and serve in juices.

To assemble

• Meanwhile, add water, rice and butter to a rice cooker or pot on the stove and cook until liquid has absorbed. Assemble ingredients for bowls.

Video

Notes

UPDATE: The recipe video lists 2 minutes as the cook time but the updated and correct version of this recipe is 10 minutes, as listed in the recipe instructions.

Use your barbacoa to make burrito bowls, tacos, burritos, quesadillas or loaded fries.

Make it with a larger roast and cook on high pressure for 30 mins.

Store the leftovers in the fridge for up to 5 days. Reheat the rice and beef separately, add to your fresh bowls and dig in.

Freeze the barbacoa for up to 3 months. 

Nutrition

Calories: 514kcal | Carbohydrates: 10g | Protein: 35g | Fat: 36g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 15g | Cholesterol: 124mg | Sodium: 900mg | Potassium: 494mg | Fiber: 1g | Sugar: 1g | Vitamin A: 400IU | Vitamin C: 6.6mg | Calcium: 120mg | Iron: 3.6mg

The post Chipotle Barbacoa Recipe appeared first on The Girl on Bloor.

Not to be THAT food blogger (promise I'll keep this short ) but I have such fond memories my of gramma and I going to get chili at Wendy's when I was a kid.

Not sure if that's because it was one of the cheapest things on the menu or if she REALLY liked it, but anytime I make this chili, I'm reminded of her.

Maybe you have your own fond memories of Wendy's chili and want to make it healthier at home!

Why you'll love this recipe

• The BEST copycat: This chili tastes exactly like the kind you'd get at Wendy's and is packed with flavour.
• Easy to make: You can make it on the stovetop, crockpot or Instant Pot.
• Freezer-friendly: Freeze it up to 3 months for a last minute dinner.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Extra-lean ground beef – use ground turkey or chicken to make it lighter, or sirloin chunks to make it heartier.
• Yellow onion – red onion or shallots would also work.
• Celery – leave this out if you don’t have any on hand.
• Green pepper – any colour bell pepper can be used.
• Canned green chilies – substitute for diced fresh or pickled jalapenos.
• Worcestershire sauce – you can leave this out, but it adds great flavour to the chili!
• Chili powder – use a blend of ground cumin, paprika and cayenne pepper instead.
• Sugar – brown sugar, honey or maple syrup would all work.
• Cumin – coriander is the best substitute here.
• Onion powder – you can substitute this for garlic powder in a pinch.
• Paprika – cayenne will work, but it has more of a kick.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used too.
• Kidney and pinto beans – black beans, white beans, chickpeas or lentils would all be good.
• Crushed tomatoes – substitute for canned diced tomatoes or stewed tomatoes instead.
• Beef broth – you can use chicken or vegetable broth, but the flavour will be slightly different.

How to make Wendy's chili

Step 1: Assemble ingredients.

Gather all the ingredients.

Step 2: Brown the grown beef.

Brown the ground beef in a large pot.

Step 3: Add the veggies.

Sauté the onions, celery and green pepper until softened.

Step 4: Mix in the seasonings.

Stir in the spices and sauté until fragrant.

Step 5: Add remaining ingredients then simmer.

Stir in remaining ingredients and bring to a boil. Simmer for 30 mins.

Step 6: Add your toppings.

Add on your favourite toppings and serve.

Frequently asked questions

Is Wendy's chili healthy?

Without additional toppings, there are 255 calories per serving. In comparison, one small serving of the restaurant’s recipe has 240 calories, and a large serving has 330 calories. My serving size is likely on the larger size with higher protein. Plus, it doesn't contain any preservatives or chemicals!

Can I make it in the crockpot or the Instant Pot?

To make this chili in the crockpot, sauté the ground beef then add it to the pot with the rest of the ingredients. Cook on high for 4 hours or low for 8 hours. To make it in the Instant Pot, brown the ground beef, then add the veggies and sauté until softened. Cook on high pressure for 5 minutes then do a quick release of the pressure.

How do I thicken the chili?

You can mash some of the beans or let the chili simmer longer to reduce excess liquid.

Storing and reheating

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

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

Reheating: Reheat on the stovetop or in the microwave for 1-2 mins, then add your toppings. If reheating from frozen, microwave for 6-7 mins, stirring halfway through.

Repurposing leftovers: Use the chili to make chili cheese fries, taco salad, loaded baked potatoes or chili mac and cheese.

What to serve with this chili recipe

While the chili's pretty filling on its own, here are some ideas of what you can serve with it!

• Some tasty sweet potato fries
• A nice side salad like this one
• A delicious cornbread would make a great addition

Meal prep tools

• Grab some glass meal prep bowls if you plan on storing the leftovers.
• I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
• Freeze this recipe in glass microwave-safe bowls up to 3 months.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Post Address Email

SAVE RECIPE

Print

Wendy's Copycat Chili Recipe

This Wendy's Chili recipe is a perfect replica – it's full of flavour thanks to green chilies, chili powder, cumin and two types of beans.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 255kcal

Author Taylor Stinson

Ingredients

• 1 lb extra-lean ground beef
• 1 yellow onion, diced
• 3 stalks celery, diced
• 1 green pepper, diced
• 1 (127mL) can green chilies
• 1 tbsp Worcestershire sauce
• 1 tbsp chili powder
• 2 tsp sugar
• 1 tsp cumin
• 1 tsp onion powder
• 1 tsp paprika
• 1/2 tsp each salt & pepper
• 2 cloves garlic, minced
• 1 (540mL) can kidney beans, drained
• 1 (540mL) can pinto beans, drained
• 1 (796mL) can crushed tomatoes
• 2 cups beef broth

Get Recipe Ingredients

Instructions

• Heat a large pot over med-high heat. Add ground beef, breaking up and browning for 3-4 minutes. Add onions, celery and green pepper, sauteeing another 2-3 minutes until softened.
• Stir in green chilies, Worcestershire, chili powder, sugar, cumin, onion powder, paprika, salt & pepper and garlic, sauteeing for 1-2 minutes until fragrant.
• Stir in beans, crushed tomatoes and beef broth, then bring to a boil. Once boiling, reduce heat and simmer for 30 minutes with a fitted lid, stirring chili occasionally.
• Serve with desired toppings and enjoy!

Video

Notes

Make this chili lighter by swapping out the ground beef for ground turkey or chicken.

Use homemade or store-bought taco seasoning instead of chili powder, cumin, onion powder and paprika.

Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave for 1-2 minutes.

Freeze this recipe for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave or defrost then reheat as normal.

Nutrition

Calories: 255kcal | Carbohydrates: 34g | Protein: 23g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 35mg | Sodium: 474mg | Potassium: 1011mg | Fiber: 11g | Sugar: 8g | Vitamin A: 764IU | Vitamin C: 25mg | Calcium: 92mg | Iron: 6mg

The post Wendy’s Copycat Chili Recipe appeared first on The Girl on Bloor.

Whenever I need something comforting, I always want lasagna. Problem is, it's so much work. Making it in soup form is the answer!

Why you'll love this recipe

• Quick and easy: Ready in just 30 minutes for a hearty meal.
• Freezer-friendly: Perfect for meal prep or saving leftovers.
• Comfort in a bowl: All the cheesy cozy flavours of lasagna in soup form!

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Extra lean ground beef – substitute for ground turkey or ground chicken to cut down on the calorie count.
• Onions – any type of onion, including shallots, will work here.
• Garlic – you could use garlic powder or a garlic-based pasta sauce, but fresh garlic has the best flavor.
• Italian seasoning – you can use store-bought or homemade Italian seasoning, or leave it out altogether.
• Marinara sauce – any type of jarred pasta sauce can be used.
• Beef broth – vegetable or chicken broth will also work.
• Pasta – I use mafalda pasta to make it look like true lasagna soup, but you can just break up lasagna noodles into bite-sized pieces.
• Ricotta cheese – this is just used for topping, so feel free to leave it out if you don’t have any on hand.
• Mozzarella cheese – cheddar or Swiss cheese would also be good but tastes a bit different.
• Parsley – I use this for garnish, but fresh basil or oregano would also be nice if you feel like adding fresh herbs.
• Veggies – this recipe doesn't call for any veggies to keep it simple, but I love adding in some sliced mushrooms and spinach. You could also do finely chopped carrot and celery.

How to make lasagna soup

Step 1: Brown the ground beef.

Sauté the ground beef until browned. 

Step 2: Sauté the onions and garlic.

Add the onions and garlic and sauté until fragrant.

Step 3: Add in the remaining ingredients.

Add the Italian seasoning, salt, pepper, marinara sauce, beef broth and pasta. Simmer until the pasta is cooked.

Step 4: Serve and enjoy!

Serve with mozzarella, ricotta and fresh herbs on top.

Frequently asked questions

What kind of pasta is best for lasagna soup?

I like using mafalda pasta for this lasagna soup, but you could also break up lasagna noodles into bite-sized pieces. Pretty much any kind of pasta will work, but mafalda and lasagna noodles make it more like a traditional lasagna!

Can I cook the pasta in the soup?

Yes! One of the great parts of this recipe is that the pasta cooks right in the pot with the rest of the soup ingredients, so there's less dishes to do after. You can make it separately if you'd like (this is actually best if freezing so the pasta doesn't soak up the liquid), but cooking it in the soup gives the noodles amazing flavour.

Can I make it in the slow cooker or the Instant Pot?

Yes! For the slow cooker, cook on low for 6-8 hours or high for 3-4 hours, adding the pasta in the last 30 minutes. For the Instant Pot, use the sauté function for the meat, then pressure cook for 5 minutes and quick release.

What to serve with lasagna soup

This soup has a little bit of everything so you don't really need a side dish, but if you're looking for ideas, here are some options:

• Garlic bread or fresh crusty bread
• Bruschetta
• Caesar salad or a light garden salad
• Steamed vegetables or asparagus for extra veggies

Storing and reheating

Storing: Store leftovers in the fridge for 4-5 days.

Reheating: Reheat in the microwave for 1-2 minutes or on the stovetop over medium heat.

Freezing: Freeze the soup (without the noodles) in airtight containers for up to 3 months.

Reheating from frozen: Reheat from frozen in the microwave for 6-8 minutes, stirring halfway through, or warm on the stovetop, adding freshly cooked noodles before serving.

Meal prep tools

• Order the same mafalda pasta I use in this recipe.
• Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
• I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
• Freeze individual portions of this soup in Souper Cubes for up to 3 months.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Post Post Title

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

SAVE RECIPE

Print

The Best Lasagna Soup Recipe

This 30-minute one pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it's comfort in a bowl!

Course Soup

Cuisine Italian

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 305kcal

Author Taylor Stinson

Ingredients

• 1 lb extra-lean ground beef
• 1 onion, diced
• 2 cloves garlic, minced
• 1 tsp Italian seasoning
• 1/2 tsp each salt & pepper
• 1 (650mL) jar marinara sauce
• 4 cups beef broth
• 2 cups dried mafalda pasta or rotini
• 1/2 cup ricotta cheese
• 1/2 cup mozzarella cheese
• Fresh parsley or basil, for garnish

Get Recipe Ingredients

Instructions

Stovetop instructions

• Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
• Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.
• Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!

Slow cooker instructions

• Brown the beef, onions and garlic in a large skillet over med-high heat for 5 minutes. Add to slow cooker, along with remaining ingredients except for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours. Add pasta within the last 30 minutes of cooking time. Top with cheeses, then serve and enjoy!

Instant Pot instructions

• Brown the beef, onions and garlic using the saute feature for 5 minutes. Add remaining ingredients, except for cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then do a quick release. Top bowls with cheeses, then serve and enjoy!

Video

Notes

Cut down on the calories by swapping out the ground beef for ground turkey or chicken.

Use rotini or lasagna noodles broken into bite-sized pieces instead of mafalda.

Add in more veggies like mushrooms, spinach, carrot, celery or bell peppers.

For a vegetarian option, leave out the ground beef and use vegetable broth instead of beef broth.

Make-Ahead Instructions: Store the leftovers in the fridge for 4-5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Freezing Instructions: Freeze this soup for up to 3 months. Reheat from frozen in the microwave for 6-8 minutes.

Vegetarian Instructions: Leave out the ground beef and swap out the beef broth for vegetable broth.

Nutrition

Calories: 305kcal | Carbohydrates: 27g | Protein: 27g | Fat: 9g | Saturated Fat: 5g | Cholesterol: 65mg | Sodium: 725mg | Potassium: 497mg | Fiber: 2g | Sugar: 3g | Vitamin A: 154IU | Vitamin C: 3mg | Calcium: 126mg | Iron: 3mg

The post The Best Lasagna Soup Recipe appeared first on The Girl on Bloor.

What's in this post

• Healthier Big Mac: It's a healthier take on your favourite McDonald's burger with whole ingredients.
• Meal prep friendly: Prep your salad in meal prep jars for an easy lunch idea.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Extra-lean ground beef – ground turkey would also work.
• Yellow onion – use white or red onion instead.
• Dill pickles – any type of pickle will work here.
• Plum tomatoes – swap out for red pepper or another veggie if you don't like tomatoes.
• Cheddar cheese – any type of cheese will work.
• Romaine lettuce – use any type of lettuce like Boston leaf or spinach.

Big Mac sauce

• Light mayo – feel free to use regular fat mayo or vegan mayo.
• Ketchup – there's no great substitute for this.
• Relish – you can chop up 1 tbsp pickles instead.

How to make Big Mac salad

Step 1: Cook the ground beef.

Brown in a skillet until fully cooked.

Step 2: Make the Big Mac sauce.

Mix the light mayo, ketchup and relish together.

Step 3: Prep your toppings.

Chop up the tomatoes, pickles and onions.

Step 4: Assemble or store your salad.

Toss all the ingredients together or layer the ingredients in mason jars and store for later.

Frequently Asked Questions

Is Big Mac sauce the same as thousand island dressing?

While they both have similar ingredients, the flavours are different. If you prefer, you can use store-bought or homemade thousand island dressing in this salad instead of the Big Mac sauce.

What kind of lettuce is best?

A traditional Big Mac is made with iceberg lettuce, but I use romaine lettuce since it's a healthier option that tastes pretty much the same.

Do you reheat the beef or eat it cold?

If you store the salad in mason jars, you'll have to eat it cold. If you prefer to eat it warm, store separately and reheat on the stovetop or in the microwave for 1-2 minutes.

Storage and meal prep

The best way to store this salad is in mason jars. Here's how to layer your jars:

• Divide the Big Mac sauce evenly amongst the bottom of the jars
• Add the ground beef on top of the dressing
• Layer on the onions, pickles, tomatoes and cheese, finishing with the lettuce
• Store in the fridge for 5 days

You can also store the assembled salad in the fridge for 2-3 days without the sauce or 1 day with the sauce.

Meal prep tools

• These are the mason jars I use.
• And of course I get all my grass-fed beef from Butcher Box!

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Opt-in Post Address

SAVE RECIPE

Print

Easy Big Mac Salad Recipe

This easy Big Mac Salad can be meal prepped in mason jars for lunches – it's a healthy low-carb take on the classic cheeseburger!

Course Salad

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 jars

Calories 426kcal

Author Taylor Stinson

Ingredients

• 1 lb extra-lean ground beef
• 1/2 tsp salt
• 1 yellow onion, diced
• 1/2 cup dill pickles, chopped
• 2 plum tomatoes, diced
• 1/4 cup shredded cheddar cheese
• 2 cups romaine lettuce, chopped

Big Mac sauce

• 1/2 cup light mayo
• 2 tbsp ketchup
• 1 tbsp relish

Get Recipe Ingredients

Instructions

• Cook ground beef with salt in a medium-sized skillet over med-high heat until fat has absorbed and beef is fully cooked, about 10 minutes.
• Meanwhile, mix Big Mac sauce ingredients together. Divide sauce among 4 mason jars. Top with ground beef, then layer with onions, pickles, tomatoes, cheese and lettuce.
• Store in the fridge up to 5 days – serve by dumping into a large bowl and enjoy!

Video

Notes

Mason jar salads: Layer the dressing on the bottom followed by the beef, onions, pickles, tomatoes, cheese and lettuce. Store in the fridge for 5 days.

Swap out the Big Mac sauce for Thousand Island dressing.

Store the salad in the fridge for 2-3 days without dressing, or 1 day with the dressing.

You can store and reheat the ground beef separately if you prefer it warm.

Nutrition

Calories: 426kcal | Carbohydrates: 15g | Protein: 29g | Fat: 28g | Saturated Fat: 10g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 92mg | Sodium: 1041mg | Potassium: 422mg | Fiber: 2g | Sugar: 9g | Vitamin A: 1050IU | Vitamin C: 19mg | Calcium: 40mg | Iron: 3.1mg

The post Easy Big Mac Salad Recipe appeared first on The Girl on Bloor.

Perfect for Taco Tuesday or any night you’re craving something indulgent, this recipe is easy to make and fun to customize with your favourite toppings!

Why you'll love this recipe

• Perfect copycat: It tastes just like the version you'd get at Taco Bell, but with fewer calories.
• Easy to customize: Try different fillings, toppings and sauces!

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Extra-lean ground beef – ground chicken or turkey would also work.
• Taco seasoning – if you don't have taco seasoning, you can make your own.
• Hard taco shells – the hard taco shell adds the crunch to this recipe, but you can create your own hard taco shell from a regular corn tortilla.
• Cheddar cheese – cheddar cheese will give you the authentic Taco Bell taste but Tex Mex blend, or another grated cheese of your choice will work.
• Mini flour tortillas – you could also try using flatbread or corn tortillas.
• Iceberg lettuce – the iceberg lettuce will add the fresh crunch to the tacos but if you are in a pinch you can use chopped romaine lettuce.

Spicy ranch sauce

• Sour cream – you could also just use ranch dressing instead of making your own sauce.
• Ranch seasoning – use a store bought ranch seasoning blend or make your own by combining dried parsley, onion flakes, garlic powder, dill, salt and pepper.
• Hot sauce – opt for a pepper hot sauce like Tabasco, Frank's or Cholula.

How to make a cheesy gordita crunch

Step 1: Brown the ground beef.

Fry the ground beef until fully cooked.

Step 2: Make the sauce.

Mix the sour cream with the ranch seasoning and hot sauce.

Step 3: Melt the cheese.

Divide the cheese over the tortillas, then bake until the cheese starts to melt.

Step 4: Add the beef to the hard shells.

Divide the ground beef among the shells and set aside.

Step 5: Wrap the hard shells in the soft shells.

Wrap the flour tortillas around the hard taco shells, pressing gently.

Step 6: Assemble and serve!

Add spicy ranch, lettuce, and more cheese to tacos. Serve and enjoy!

Frequently asked questions

How many calories are in this recipe?

The original cheesy gordita crunch from Taco Bell has 500 calories per taco. My gordita crunch copycat recipe has 426 calories per taco – so you can enjoy this delicious recipe without the extra calories, without having to go through the drive thru.

What's the difference between a cheesy gordita and a chalupa?

A chalupa is deep fried, which means it has a harder and crunchier exterior, whereas a gordita is baked or cooked in a skillet.

Is the ranch sauce spicy?

The spicy ranch sauce definitely has a bit of a kick to it thanks to the hot sauce. If you're not a big fan of spice, just reduce the amount of hot sauce or use another sauce entirely.

Storing and reheating

• Storing: Store any leftovers of this cheesy gordita crunch recipe in the fridge for up to 3 days.
• Reheating: Just wrap your tacos without the toppings in foil, then stick them in the oven to warm up right in the foil at 350° Fahrenheit for 8 to 10 minutes. Once they’re warmed through, add your spicy ranch sauce and any toppings and enjoy!

Meal prep tools

• I get all my free-range beef from Butcher Box, conveniently delivered to me frozen.
• Freeze any leftover beef in glass meal prep bowls for up to 3 months.
• Get these metal taco holders for easy assembly – they can be used to heat tacos into the oven too!

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Post Post Address

SAVE RECIPE

Print

Cheesy Gordita Crunch Recipe

This is the perfect Cheesy Gordita Crunch Recipe, just like the one found at Taco Bell! It's a hard shell taco wrapped in a tortilla stuffed with cheese.

Course Main Course

Cuisine American, tex mex

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 426kcal

Author Taylor Stinson

Ingredients

• 1/2 lb extra-lean ground beef
• 1 tbsp taco seasoning
• Salt & pepper to taste
• 4 hard taco shells
• 1 cup grated cheddar cheese, divided (plus more for serving)
• 4 mini flour tortillas
• 1 cup iceberg lettuce

Spicy ranch sauce

• 1/2 cup sour cream
• 2 tsp ranch seasoning
• 1/2 tsp hot sauce (such as tabasco)

Get Recipe Ingredients

Instructions

• Preheat oven to 400 F. Heat a large skillet over high heat, breaking up ground beef with a spoon and seasoning with salt & pepper. Add taco seasoning and cook for 10 minutes until fully cooked.
• Meanwhile, mix sour cream with ranch seasoning and hot sauce. Divide taco meat among hard taco shells and set aside.
• Divide cheese overtop of tortillas, then bake in the oven for 5 minutes until cheese has started to melt. Remove from oven, then wrap around hard taco shells, pressing gently.
• Add spicy ranch sauce to tacos, followed by lettuce and a tiny bit more cheese. Serve and enjoy!

Video

Notes

Add a cheesy flavour to the spicy ranch sauce using buttermilk powder or nutritional yeast.

Store the leftovers in the fridge for up to 3 days wrapped in foil. Reheat in the oven for 8-10 minutes at 350°F, add your toppings and serve.

Freeze the ground beef for up to 3 months. Defrost in the fridge overnight then reheat in the microwave or a skillet.

Nutrition

Calories: 426kcal | Carbohydrates: 34g | Protein: 24g | Fat: 21g | Saturated Fat: 11g | Trans Fat: 1g | Cholesterol: 80mg | Sodium: 760mg | Potassium: 366mg | Fiber: 2g | Sugar: 2g | Vitamin A: 617IU | Vitamin C: 1mg | Calcium: 290mg | Iron: 2mg

The post Cheesy Gordita Crunch Recipe appeared first on The Girl on Bloor.

I have a confession. Toronto has so many great Mexican restaurants I love to go to, but sometimes I still find myself craving Taco Bell! This copycat crunchwrap hits the spot though.

Why you'll love this recipe

• Perfect copycat: It tastes just like the Taco Bell version, but it's made using whole ingredients.
• Different toppings: Make your own at home and try out different toppings and ingredients.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Extra-lean ground beef ­– ground turkey would also work.
• Taco seasoning – make your own or use a store-bought blend.
• Flour tortillas – you can use corn or whole wheat tortillas, but they won't fold as well.
• Nacho cheese sauce – use queso or more shredded cheddar instead.
• Tostadas – unsalted tortilla chips would also work.
• Sour cream – use low-fat sour cream for a lower-calorie alternative.
• Iceberg lettuce – shredded romaine lettuce would also work here.
• Plum tomato – use beefsteak tomatoes or bell peppers if you don't like tomatoes.
• Cheddar cheese – a Tex Mex blend or Monterey Jack would also be good.

How to make a Taco Bell crunchwrap supreme

Step 1: Cook the ground beef.

Sauté until fully cooked.

Step 2: Cut the tortillas.

Cut four of tortillas to the size of a tostada,

Step 3: Add the beef and cheese.

Add beef and cheese to tortilla, then top with a tostada.

Step 4: Add your toppings.

Top the tostada with sour cream, veggies and cheese.

Step 5: Fold the tortillas.

Top the tostada with the smaller tortilla, then fold it up into a hexagon shape.

Step 6: Fry the crunchwraps.

Brown the crunchwraps on each side then serve.

Frequently asked questions

How much filling do you add per crunchwrap?

You'll need about 1/4 cup ground beef, 1 tbsp queso, 1-2 tbsp sour cream, 1/4 cup lettuce and 1/2 cup cheese per crunchwrap.

How do you fold a crunchwrap supreme?

Fold the edges of the large flour tortilla over the smaller tortilla so it forms a hexagon shape, then fry it seam-down to seal the edges.

Can you make them vegetarian?

You can easily make this crunchwrap vegetarian-friendly! Swap out the ground beef for a plant-based ground meat substitute, refried beans or black beans.

How many calories are in a crunchwrap supreme?

One serving of the Taco Bell crunchwrap supreme has 550 calories. My version has 600 calories, but contains less sodium and carbs, and is likely a bigger serving size.

Serving suggestions

• Serve with salsa, sour cream or avocado ranch for dipping
• Cut the serving in half and serve with nacho fries
• Enjoy with some tortilla chips and cowboy caviar

Prepping ahead

While you can't store pre-assembled crunchwraps since they'll get soggy, you can prep certain ingredients ahead of time:

• Ground beef: Store in airtight containers for 5 days, then reheat in a skillet or in the microwave for 1-2 mins.
• Toppings: Shred the lettuce, dice the tomato and shred the cheddar cheese.
• Tortillas: Cut the smaller flour tortillas so they're ready to use.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this recipe into your weekly lunches.
• I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
• You can buy nacho cheese to use in this recipe.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Email Opt-in Post

SAVE RECIPE

Print

Copycat Taco Bell Crunchwrap Supreme Recipe

This Copycat Taco Bell Crunchwrap Supreme tastes just like the real deal! It's super crispy and loaded with taco meat, veggies and cheese.

Course Main Course

Cuisine American, tex mex

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 600kcal

Author Taylor Stinson

Ingredients

• 1/2 lb extra-lean ground beef
• 1 tbsp taco seasoning
• 8 large flour tortillas
• 1/2 cup jarred nacho cheese sauce or queso optional; could use more cheese instead
• 4 tostadas
• 1/2 cup sour cream
• 1 cup iceberg lettuce shredded
• 1 plum tomato deseeded and diced
• 2 cups cheddar cheese shredded
• Cooking spray

Get Recipe Ingredients

Instructions

• Heat a medium skillet over med-high heat. Add ground beef and taco seasoning, cooking for 7-8 minutes until fully cooked.
• Stack 4 of the flour tortillas together. Place a tostada in the middle of them then cut with scissors, leaving 1/2 an extra inch of room around the tostada. This will leave you with 4 smaller flour tortillas.
• Add a little bit of beef in the middle of one of the 4 remaining large flour tortillas, leaving a generous amount of room around the sides. Drizzle with about 1-2 tbsp nacho cheese/queso sauce, then top with a tostada. Spread some sour cream overtop of the tostada, then add a bit of lettuce and tomato. Finished with shredded cheddar cheese and top with the smaller flour tortilla.
• Repeat this process with the 3 remaining crunchwraps. Meanwhile, spray a large skillet with cooking spray and heat over medium heat.
• Fold the large flour tortilla edges overtop of the smaller tortilla that is sitting on top of the other fillings. Quickly and carefully flip upside down onto the heated frying pan, then repeat with all other crunchwraps. Depending on the size of pan used, you may be able to cook 2 at once, or you may have to do one at a time.
• Cook for 2-3 minutes each side until lightly browned on both sides. Watch to ensure they don't burn. Cut each crunchwrap in half then serve and enjoy!

Notes

Make your own taco seasoning or use a store-bought blend.

Cut down on the calorie count by using low-fat sour cream and swapping out the nacho cheese for shredded cheese.

For a vegetarian version, use refried beans or black beans.

Store the ground beef in the fridge for 5 days. Reheat in a skillet, then use to make your fresh crunchwrap.

Nutrition

Calories: 600kcal | Carbohydrates: 32g | Protein: 31g | Fat: 39g | Saturated Fat: 18g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.2g | Cholesterol: 111mg | Sodium: 1041mg | Potassium: 414mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1182IU | Vitamin C: 3mg | Calcium: 516mg | Iron: 3mg

The post Copycat Taco Bell Crunchwrap Supreme Recipe appeared first on The Girl on Bloor.

These cheesy spinach lasagna roll ups are a fun and delicious twist on traditional lasagna! Rolled with a creamy ricotta and spinach filling, hearty ground beef, and topped with melty mozzarella cheese, they’re perfect for a cozy family dinner.

Why you'll love this recipe

• Kid-friendly: Bite-sized portions make this a fun meal that even your pickiest eaters will enjoy.
• Meal prep-friendly: Perfect for making ahead and reheating throughout the week.
• Loaded with veggies: Finely chopped spinach adds a nutritious boost without overpowering the flavour.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Olive oil – substitute with avocado oil if needed.
• Extra-lean ground beef – use ground turkey, chicken, or a plant-based alternative.
• Ricotta cheese – cottage cheese can be used for a lower-fat option.
• Egg – helps bind the ricotta mixture.
• Lasagna noodles – use oven-ready noodles to skip boiling, but ensure they’re flexible enough to roll.
• Pasta sauce – store-bought or homemade marinara both work. Choose your favorite!
• Garlic – freshly minced garlic gives the best flavor, but jarred garlic works, too.
• Yellow onion – white or red onion can also be used.
• Mozzarella cheese – swap for a mix of Italian cheeses for extra flavor.
• Spinach – kale or Swiss chard make great substitutes.
• Fresh basil or parsley – optional to enhance flavor and presentation.

How to make cheesy lasagna roll ups

Step 1: Cook the noodles.

Cook the noodles until al dente.

Step 2: Place on baking sheet.

Place noodles on a greased baking sheet.

Step 3: Wilt the spinach.

Cook spinach, then drain.

Step 4: Cook the beef mixture.

Brown ground beef, onion, and garlic.

Step 5: Make the filling.

Mix ricotta, egg, and spinach.

Step 6: Assemble the roll-ups.

Spread ricotta and beef onto each noodle.

Step 7: Roll 'em up.

Roll up, and place in a greased baking dish with sauce.

Step 8: Bake and serve.

Top with sauce and cheese, bake, garnish, and serve.

Frequently asked questions

What’s the best way to prevent the noodles from sticking?

Coat boiled noodles with olive oil and lay them flat on parchment paper to keep them from sticking together.

Can I use oven-ready noodles?

Yes, just make sure to soften them slightly by soaking them in hot water so they're easier to roll.

Can I make this recipe gluten-free?

Yes! Use gluten-free lasagna noodles and check that your pasta sauce is gluten-free.

Serving Suggestions

Here are some delicious options to serve with the roll ups!

• Try my caprese salad for a perfect complementary dish.
• Crispy and buttery garlic bread is a classic accompaniment to lasagna.
• Caesar salad is another great option for a fresh side.

Make-ahead, storing and reheating

Make-ahead: Assemble the roll-ups and store them in the fridge for up to 24 hours before baking.

Storing: Store leftover roll-ups in an airtight container in the refrigerator for up to 4 days.

Reheating: Reheat in the oven at 350°F for 15-20 minutes or microwave individual portions for 1-2 minutes until heated through.

Freezing: Assemble roll-ups and freeze before baking for up to 3 months. Thaw overnight in the fridge or bake directly from frozen, adding extra time to the baking process.

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on packing these lasagna roll ups for lunch.
• Or these aluminum foil containers are perfect for re-heating straight from the freezer to oven.
• I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Title Address Email

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

SAVE RECIPE

Print

Lasagna Roll Ups

These easy Lasagna Roll Ups are perfect for busy weeknights because they can be prepared ahead of time. They'll become a family favourite!

Course Main Course

Cuisine American

Prep Time 30 minutes minutes

Cook Time 45 minutes minutes

Servings 6 servings

Calories 631kcal

Author Taylor Stinson

Ingredients

• 1 tbsp olive oil
• 1 lb extra-lean ground beef
• 475 g ricotta
• 1 egg
• 12 lasagna noodles plus more in case they break
• 21 oz pasta sauce
• 4 cloves garlic minced
• 1 yellow onion diced
• 2 cups mozzarella cheese grated
• Fresh basil or parsley optional garnish
• 4 cups spinach finely chopped

Get Recipe Ingredients

Instructions

• Preheat oven to 375 F. Heat a large pot of salted water over high heat until boiling, then add lasagna noodles. Cook for 8-9 minutes until al dente, then carefully remove each noodle with a pair of tongs (I recommend tongs with a rubber/silicone end instead of metal), then place noodles on a greased baking sheet lined with parchment. Coat some of the noodles with a bit of olive oil to prevent them from sticking together as you'll have to stack them on top of each other. Do not drain the water.
• Once all pasta is removed, add spinach to the boiling water, cooking for 30 seconds until wilted. Drain then squeeze excess liquid out of the spinach once cooled with a spatula by pressing the spinach in the strainer.
• Meanwhile, heat a large skillet over med-high heat. Add ground beef, breaking up with a spatula, and cook for 5 minutes until browned. Add onions, cooking another 5 minutes until softened. Add garlic, cooking 1 more minute, then remove from heat.
• In a large bowl, mix ricotta with egg and cooled spinach. Now you're ready to assemble your roll ups!
• Add olive oil to the bottom of a 9×13 baking dish, greasing well, then add a bit of the pasta sauce (about 1/2 cup).
• Spread each lasagna noodle with a bit of ricotta and ground beef mixture (it should be about 2 tbsp of each). Carefully roll noodle up and place in the greased baking dish. Repeat for remaining noodles. There will be a total of 12 roll ups in the end.
• Cover roll ups with remaining pasta sauce, then add cheese overtop. Bake for 30 minutes until cheese is melted. Serve garnished with fresh basil or parsley and enjoy!

Notes

Serving size is 2 roll ups.

Nutrition

Calories: 631kcal | Carbohydrates: 53g | Protein: 44g | Fat: 27g | Saturated Fat: 14g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.3g | Cholesterol: 144mg | Sodium: 851mg | Potassium: 949mg | Fiber: 4g | Sugar: 7g | Vitamin A: 2950IU | Vitamin C: 15mg | Calcium: 417mg | Iron: 5mg

The post The Best Lasagna Roll Ups Recipe appeared first on The Girl on Bloor.

When I was a kid, my uncle would bring his slow cooker filled with these meatballs to our family Christmas party. Everyone would stop by the appetizer table and get a meatball or two with a toothpick. It's one of my favourite core memories from my childhood – these meatballs are my homage to his!

Why you'll love this recipe

• Crowd pleaser: These meatballs are perfect for potlucks, parties and game days.
• Easy to make: Brown the meatballs, dump them in the crockpot and cook!
• No need for the freezer aisle: Sure, you can buy these at the store, but they're so much better for you and are easy to make from scratch!

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

Meatballs

• Extra-lean ground beef – ground turkey would also work.
• Breadcrumbs – try using panko or crushed cornflakes instead.
• Egg – plain yogurt or buttermilk can also act as a binder.
• Yellow onion – white onion would be the best substitute here.
• Garlic powder – freshly minced garlic will work too.

Sauce

• BBQ sauce – use your favourite store-bought BBQ sauce.
• Ketchup – try grape jelly for a different flavour. You can leave out the honey if you use that instead.
• Honey – maple syrup or agave would also be good.
• Garlic – fresh minced garlic is best but garlic powder will work in a pinch.

How to make these meatballs

Step 1: Make the sauce.

Mix BBQ sauce, ketchup, honey and garlic together.

Step 2: Roll then sear the meatballs.

Roll and sear the meatballs until lightly browned.

Step 3: Add the sauce.

Add the meatballs to the crockpot and cover in sauce.

Step 4: Cook in the crockpot.

Cook on high for 2 hours or low for 4 hours.

Frequently asked questions

Do I need to brown the meatballs first?

You don't need to brown them, but it does help them keep their shape as they cook, so I highly recommend it.

What BBQ sauce is best?

You can use any store-bought BBQ sauce of your choice! You can also try using a homemade BBQ sauce.

How long can I keep them in the slow cooker?

You can keep the cooked meatballs in the crockpot on the ‘Keep Warm' setting for up to 3 hours.

Serving ideas

These meatballs are a great appetizer, or you can serve them with one of these sides for a full meal:

• Steamed broccoli or corn on the cob with rice
• Macaroni and cheese
• Mashed potatoes

Storing and reheating

Prep ahead: Make the meatballs a couple hours before a party, then leave on the ‘Keep Warm' setting for 3 hours.

Storing: Store the leftovers in the fridge for 5 days.

Freezing: Flash freeze the meatballs on a tray, then freeze for up to 3 months in a reusable bag. Thaw in the fridge overnight.

Reheating: Reheat in the microwave for 1-2 mins or on a stovetop pan with some extra sauce.

Meal prep tools

• This is the slow cooker I use.
• Grab some glass meal prep bowls if you plan on turning these meatballs into your weekly lunches.
• I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your meatballs are cooked through.
• Use these Ziploc bag holders if you're add the meatballs to freezer bags then freezing them.
• Freeze this recipe in reusable freezer bags for up to 3 months.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

URL Address Opt-in

Opt-in *

• I agree to receive emails from The Girl on Bloor.

SAVE RECIPE

Print

Honey Garlic BBQ Crockpot Meatballs {Super Easy}

These Honey Garlic BBQ Crockpot Meatballs are the perfect appetizer or lunch idea. They're so easy to make with less than 10 ingredients!

Course Appetizer

Cuisine American

Prep Time 20 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 30 minutes minutes

Servings 8 servings

Calories 205.5kcal

Author Taylor Stinson

Ingredients

Meatballs

• 1 lb extra-lean ground beef
• 1/3 cup breadcrumbs
• 1 egg
• 1 yellow onion, grated
• 1 tsp garlic powder
• 1 tsp salt
• 1/2 tsp pepper

Sauce

• 3/4 cup BBQ sauce
• 1/2 cup ketchup
• 1/4 cup honey
• 2 cloves garlic, minced

Get Recipe Ingredients

Instructions

• Mix sauce together in a large bowl and set aside.
• In another large mixing bowl, mix meatballs together until combined. Heat a large skillet over high heat then sear meatballs for 2-3 minutes each side until lightly cooked and browned.
• Gently add meatballs to crockpot with tongs, then cover with sauce. Cook on high for 2 hours, or on low for 4 hours.
• Serve with toothpicks or in meal prep bowls with steamed broccoli. Leftovers will last up to 5 days in the fridge, and meatballs can be frozen up to 3 months. Enjoy!

Video

Notes

Brown your meatballs first so they don't fall apart.

If you're using frozen meatballs, cook on high for 4 hours or low for 6 hours.

Store any leftovers in the fridge for  5 days then reheat in the microwave for 1-2 mins.

Freeze the meatballs either cooked or uncooked for 3 months.

Nutrition

Calories: 205.5kcal | Carbohydrates: 28.51g | Protein: 14.1g | Fat: 3.81g | Saturated Fat: 1.53g | Cholesterol: 55.61mg | Sodium: 781.5mg | Potassium: 352.1mg | Fiber: 0.79g | Sugar: 21.76g | Vitamin A: 166.71IU | Vitamin C: 1.79mg | Calcium: 30.83mg | Iron: 1.97mg

The post Honey Garlic BBQ Crockpot Meatballs appeared first on The Girl on Bloor.

Whether it’s a busy weeknight or a casual gathering, this casserole is quick to throw together and perfect for feeding a hungry crowd.

Why you'll love this recipe

• Family-friendly: Everyone in the family will love this casserole spin on their favorite cheeseburgers.
• Great for meal prep: You can make this casserole ahead of time and enjoy it throughout the week.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Extra-lean ground beef – ground pork, turkey or sausage would also work for this casserole.
• Yellow onion – white onion or shallots would also work.
• Green pepper – or any colour bell pepper of your choice.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Taco seasoning – use a store-bought blend or make your own.
• Worcestershire sauce – a combination of soy sauce and ketchup will provide a similar flavour.
• Frozen tater tots – you could try using frozen fries, but they may not cook the same.
• Shredded cheddar cheese – swap out for another cheese of your choice like mozzarella or Monterey Jack.
• Green onions – diced red onions would also be good.
• Tomato – top with salsa instead.
• Sour cream – plain Greek yogurt is a healthier option.

How to make tater tot casserole

Step 1: Sauté the beef and veggies.

Sauté the ground beef, veggies, garlic, taco seasoning and Worcestershire in a large skillet.

Step 2: Cook until the beef is lightly browned.

Stir occasionally until no pink remains and the veggies are softened.

Step 3: Add to a casserole dish.

Add the beef mixture to a baking dish.

Step 4: Top with tater tots.

Add the frozen tater tots in an even layer over top of the beef mixture.

Step 5: Sprinkle with cheese.

Bake for 20 minutes, then remove from oven and top with cheese. Bake until the cheese is melted.

Step 6: Serve and enjoy!

Garnish casserole with green onions and tomatoes, then serve with sour cream.

Frequently asked questions

Why is my casserole watery?

If you find that your casserole is watery when you first take it out of the oven, don’t worry – let it cool for a bit so it can thicken. You also want to make sure you add the tater tots frozen, or they'll get a bit mushy and watery.

Can you make it ahead of time?

If you're prepping this cheeseburger tater tot casserole recipe for a party or potluck, you can assemble the casserole ahead of time without the tater tots, then cover it in plastic wrap or foil and store it in the fridge for up to a day. When you're ready to bake, layer in the tater tots, then cook as normal.

What goes well with this dish?

This dish is awesome because it has both the burger and the fries in it already, making it pretty filling on its own. If you're looking for side dish ideas, you could serve it with garlic bread or homemade dinner rolls, crispy green beans, broccoli salad or a side salad.

How to store and reheat

• Storing: Store leftovers in airtight containers in the refrigerator for up to 5 days.
• Reheating: Reheat the casserole in the oven at 400°F for 10 to 15 minutes to keep the tater tots crispy. Alternatively, reheat individual portions in the microwave for a couple of minutes, though the tots may lose some crispiness.
• Freezing cooked casserole: Freeze individual portions in freezer-safe containers or double-wrap the casserole in aluminum foil. It will keep for up to 3 months. When ready to enjoy, bake from frozen or thaw overnight in the fridge and reheat.
• Freezing before baking: Assemble the casserole (leaving off the cheese), then wrap tightly in foil and freeze. When ready to bake, add 15 to 20 extra minutes to the baking time, remove the foil, and add the cheese.

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this dish into leftovers.
• I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
• Freeze this recipe in glass microwave-safe bowls up to 3 months.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Email Address Title

Opt-in *

• I agree to receive emails from The Girl on Bloor.

SAVE RECIPE

Print

Cheeseburger Tater Tot Casserole

This Cheeseburger Tater Tot Casserole is the perfect family-friendly dish. It's easy, cheesy and full of all the flavours of a burger! 

Course Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6 servings

Calories 433kcal

Author Taylor Stinson

Ingredients

• 1 lb extra-lean ground beef
• 1 yellow onion, diced
• 1 green pepper, diced
• 2 cloves garlic, minced
• 1 tbsp taco seasoning
• 1 tsp Worcestershire sauce
• Salt & pepper, to taste
• 1 (800g) bag frozen tater tots
• 1 cup shredded cheddar cheese
• 2 green onions, sliced
• 1 tomato, diced
• Sour cream, to serve

Get Recipe Ingredients

Instructions

• Preheat oven to 425 F. Saute ground beef, onions, green peppers, garlic, taco seasoning, Worcestershire and salt & pepper in a large skillet over med-high heat for 5 minutes until beef is lightly browned.
• Add beef mixture to a 9×13 baking dish, then top with tater tots. Bake for 20 minutes, then remove from oven and top with cheese. Bake another 10 minutes, or until cheese is melted.
• Garnish casserole with green onions and tomatoes, then serve with sour cream. Enjoy!

Video

Notes

Try out different flavour options by mixing up the seasonings and toppings.

Store the leftovers in the fridge for up to 5 days. Reheat in the oven for 10-15 minutes at 400°F.

Freeze this casserole for up to 3 months then pop it in the oven and bake as normal.

Nutrition

Calories: 433kcal | Carbohydrates: 38g | Protein: 24g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 67mg | Sodium: 774mg | Potassium: 754mg | Fiber: 4g | Sugar: 2g | Vitamin A: 512IU | Vitamin C: 31mg | Calcium: 171mg | Iron: 3mg

The post Cheeseburger Tater Tot Casserole appeared first on The Girl on Bloor.

]]> https://thegirlonbloor.com/cheeseburger-tater-tot-casserole/feed/ 1 https://thegirlonbloor.com/the-easiest-beef-stir-fry-plus-2-ingredient-sauce/?utm_source=rss&utm_medium=rss&utm_campaign=the-easiest-beef-stir-fry-plus-2-ingredient-sauce https://thegirlonbloor.com/the-easiest-beef-stir-fry-plus-2-ingredient-sauce/#comments Mon, 28 Oct 2024 12:15:00 +0000 https://thegirlonbloor.com/?p=28398 This Beef Stir Fry is ready in 30 minutes! With tender beef, crisp vegetables, and a flavourful sauce, it's the best easy

The post Easy Beef Stir Fry Recipe appeared first on The Girl on Bloor.

]]> This Beef Stir Fry is ready in 30 minutes! With tender beef, crisp vegetables, and a flavourful sauce, it's the best easy weeknight dinner.

This beef stir fry is what I make when I'm craving takeout but am so hungry I don't want to wait for delivery. I've even figured out how to make the beef so tender, just like you'd experience in a restaurant.

Why you'll love this recipe

• Simple sauce: All you need are two ingredients that you probably already have in your pantry!
• Customizable: Try out different veggies and protein to make this stir fry your own.
• Restaurant-quality: The beef tastes just like the kind at a Chinese takeout joint!

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Sesame oil – you can use canola oil, but it'll have a milder flavour.
• Sirloin steak – or another tender cut of beef like tenderloin or ribeye.
• Garlic – fresh minced garlic is best, but the jarred variety will work in a pinch.
• Broccoli – cauliflower, bok coy and cabbage would all be good too.
• Carrot – swap out for another veggie like mushrooms or water chestnuts.
• Baby corn – you can use frozen corn kernels, they just won’t be as crispy.
• Red pepper – yellow or orange pepper would also work.
• Rice – I like using white rice but brown rice or quinoa would be good too.

Stir fry sauce

• Low-sodium soy sauce – tamari or coconut aminos are the best substitutes here.
• Hoisin sauce – substitute for oyster sauce or use 2 tbsp of honey instead.

How to make this recipe

Step 1: Prep your ingredients.

Cook the rice and make the sauce.

Step 2: Sear the steak.

Sear with the garlic, then remove from the pan.

Step 3: Cook the veggies.

Cook in the pan until tender.

Step 4: Toss everything together.

Add the steak and sauce to pan, and cook until the sauce thickens. Serve over rice.

Recipe tips & variations

Creating a delicious and tender beef stir-fry is both an art and a science. Here are some ideas to elevate your stir-fry game:

• Use a wok: A wok distributes heat more evenly, so it'll cook faster and give you that tender-crisp texture.
• Tenderize the steak: Choose tender cuts of meat like ribeye or sirloin. Toss in cornstarch, baking soda and soy sauce for 30 mins to make it extra tender.
• Against the grain: Cut your steak in the opposite direction of the lines (against the grain). Make sure to keep the pieces thin!
• Make it hot: Don't be afraid to sear the beef over high heat!
• Don't overcrowd the pan: Stir-fry vegetables first to maintain crispness, then sear the beef over high heat.
• Add spice: Add some red chili flakes to the sauce to spice it up.
• Switch up the veggies: Feel free to use your favourite vegetables, whether they're fresh or frozen.

Frequently asked questions

Can I make this dish vegetarian or vegan?

Absolutely! Substitute the beef with firm tofu, tempeh, or even king oyster mushrooms for a delicious and protein-packed vegetarian stir-fry.

How do I prevent the beef from becoming tough?

To maintain tenderness, cook the beef over high heat for a short time, searing it quickly. And avoid overcrowding the pan, as this can cause the beef to steam rather than sear.

Can I make a low-carb stir-fry?

Yes! Use cauliflower rice or zucchini noodles instead of traditional rice or noodles.

Are there any healthy alternatives to soy sauce?

Yes! Try reduced-sodium soy sauce, coconut aminos, tamari, or even a homemade stir-fry sauce using rice vinegar, ginger, and garlic.

What to serve with beef stir fry

These sides will turn your beef stir-fry into a complete restaurant-quality meal!

• Classic choices like jasmine rice, brown rice, quinoa or cauliflower rice.
• Serve it over rice noodles, vermicelli, Chinese egg noodles or ramen.

How to store and reheat

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

Reheat: Warm in a pan over medium heat for 3-5 minutes or microwave in 1-minute intervals, stirring in between.

Freeze & reheat from frozen: Freeze without rice for up to 3 months. Thaw in the fridge overnight, then reheat in a pan or microwave until heated through.

More easy stir fry recipes

• 

  Sticky Ginger Sesame Tofu Stir Fry

• 

  Chicken Stir Fry {Simple + Easy}

• 

  Easiest Ever Ground Turkey Stir Fry

See more related recipes

Meal prep tools

• Grab some glass meal prep bowls if you plan on turning this beef stir fry into your weekly lunches.
• A rice cooker will automatically cook the side dish of rice for you.
• I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen so I always have steak on hand!
• Use these Ziploc bag holders if you're marinating the steak ahead of time.
• Get a large wok to cook this stir fry in.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Opt-in Post Post

SAVE RECIPE

Print

Easy Beef Stir Fry Recipe

This Beef Stir Fry is ready in 30 minutes! With tender beef, crisp vegetables, and a flavourful sauce, it's the best easy weeknight dinner.

Course Main Dish

Cuisine Asian

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 people

Calories 500kcal

Author Taylor Stinson

Ingredients

• 1 tbsp sesame oil
• 8 oz sirloin steak, thinly sliced against the grain
• 4 cloves garlic, minced
• 1/4 tsp each salt & pepper
• 1 head broccoli, chopped
• 1 carrot, peeled and thinly sliced
• 1 can baby corn, drained and rinsed
• 1 red pepper, sliced
• Sesame seeds, for garnish (optional)

Stir fry sauce

• 1/4 cup low-sodium soy sauce
• 1/4 cup hoisin sauce

Rice (optional, to serve)

• 1 cup dry white rice
• 2 cups water
• 1 tsp butter

Get Recipe Ingredients

Instructions

• Cook rice with water and butter together in a rice cooker (if serving with stir fry).
• Optional step for more tender beef (skip if you're in a rush): Add 1 tsp cornstarch, 1 tsp baking soda and 2 tbsp soy sauce to sliced steak. Toss to combine and let marinate for 30 minutes in a large bowl or Ziploc bag.
• Heat sesame oil in a large skillet over med-high heat. Add steak, garlic, salt and pepper, sauteeing for 2-3 minutes until seared. Remove from heat and transfer to a plate. Meanwhile, mix stir fry sauce ingredients together in a small bowl.
• Without wiping pan clean, add broccoli and carrots, then cover skillet with a lid. Cook for 3-4 minutes until veggies are tender, stirring occasionally. Add in baby corn and red pepper, sauteeing another 2 minutes.
• Add steak back to pan, along with stir fry sauce, tossing well to coat. Cook 1-2 minutes until sauce thickens slightly.
• Serve overtop of rice and garnish with sesame seeds. Enjoy!

Video

Notes

Add in more veggies like mushrooms, cabbage, bok choy, cauliflower or water chestnuts.

Serve with a side of rice, rice noodles or cauliflower rice.

Store any leftovers in the fridge for up to 5 days. Microwave for 1-2 minutes to reheat.

Freeze without the veggies for 3 months. 

Nutrition

Calories: 500kcal | Carbohydrates: 81g | Protein: 25g | Fat: 10g | Saturated Fat: 2g | Cholesterol: 37mg | Sodium: 921mg | Potassium: 1119mg | Fiber: 8g | Sugar: 14g | Vitamin A: 4735IU | Vitamin C: 180.3mg | Calcium: 120mg | Iron: 3.5mg

The post Easy Beef Stir Fry Recipe appeared first on The Girl on Bloor.

]]> https://thegirlonbloor.com/the-easiest-beef-stir-fry-plus-2-ingredient-sauce/feed/ 25 https://thegirlonbloor.com/shake-shack-burger/?utm_source=rss&utm_medium=rss&utm_campaign=shake-shack-burger https://thegirlonbloor.com/shake-shack-burger/#comments Thu, 24 Oct 2024 13:00:00 +0000 https://thegirlonbloor.com/?p=36186 This Shake Shack Burger is a perfect copycat from the burger joint complete with Shake sauce – make them easily at home

The post Shake Shack Burger Recipe appeared first on The Girl on Bloor.

]]> This Shake Shack Burger is a perfect copycat from the burger joint complete with Shake sauce – make them easily at home in 30 minutes!

This quick and easy method allows you to enjoy the taste of Shake Shack in the comfort of your own kitchen, any time you crave it.

Why you'll love this recipe

• Perfect copycat: They taste just like the Shake Shack version (perfect for those of us who don't live near one).
• Shake sauce: You're going to want to put it on everything, trust me.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Extra-lean ground beef – ground turkey would also work.
• Cheddar cheese slices – use American or Monterey Jack instead.
• Potato buns – use sandwich rolls or regular burger buns.
• Butter – or a butter alternative like margarine.
• Tomato – try another veggie like pickles.
• Lettuce – use iceberg or romaine lettuce.
• Crinkle-cut fries – use frozen fries or make your own.

Shake sauce

• Light mayo – you can use full-fat mayo, it’ll just increase the calorie count.
• Ketchup – you can use BBQ sauce but it'll taste different.
• Dijon mustard – stone-ground mustard is the closest substitute here.
• Pickle brine – pickle juice will provide a similar flavour.
• Paprika – cayenne or chili powder would both work too.
• Garlic powder – use a bit of fresh minced garlic instead.

How to make a Shake Shack burger

Step 1: Make the sauce.

Mix the mayo, ketchup, mustard, pickle brine, paprika and garlic powder together.

Step 2: Smash the beef balls.

Form the beef into balls, then smash into patties in a skillet.

Step 3: Cook the burgers.

Cook the burgers then put the the cheese slices on top of the patties to melt.

Step 4: Add your toppings.

Serve the patties on toasted buns with sauce and your fave toppings.

Recipe tips and variations

Make the best Shake Shack burgers every time:

• Use cold beef and preheat the pan: This will help get the perfect smash burger crust.
• Use a burger press: It makes smashing the burgers so much easier.
• Don't flip too soon: Let them sit 3-4 minutes before flipping them so they get crispy.
• Make them low-carb: Serve in lettuce wraps instead of potato buns for a healthier option.

Frequently asked questions

What kind of ground beef is best for these burgers?

The recipe typically recommends 80/20 ground beef for optimal flavour and juiciness. The higher fat content ensures a tender and flavourful patty.

Can I use a different type of bun?

Yes, you can! While potato rolls are traditional, you can use brioche buns, sesame seed buns, or any bun you prefer. Just make sure they're sturdy enough to hold the juicy burger.

Can I make these burgers on a grill?

Yes, you can! Preheat your grill to medium-high heat and follow the same cooking instructions. Don't forget to smash the patties before placing them on the grill!

What to serve on the side

Here are some ideas on what to serve with your burger:

• Your favourite frozen fries like waffle fries
• Sweet potato fries
• Air fryer tater tots

How to store and reheat

Make-ahead: The Shake Shack sauce can be made ahead and stored in the fridge. Form patties and prep toppings in advance to streamline cooking.

Store: Cooked burger patties are best eaten fresh. However, leftover patties can be stored in an airtight container in the refrigerator for up to 3 days.

Reheat: Reheat patties in a skillet or microwave until warmed through. Reheat buns separately.

Freeze and reheat from frozen: Freezing fully assembled burgers is not recommended. Patties can be frozen separately after cooking. Thaw overnight in the refrigerator, then reheat as above.

More copycat burger recipes

• 

  The Best Homemade Big Mac Recipe

• 

  Chili's Santa Fe Burger

• 

  Copycat Applebee's Quesadilla Burger Recipe

See more related recipes

Meal prep tools

• Save time and use this pre-made special sauce – it's very similar to the real thing!
• I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
• Freeze the beef patties in glass microwave-safe bowls up to 3 months.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Email Opt-in URL

SAVE RECIPE

Print

Shake Shack Burger Recipe

This Shake Shack Burger is a perfect copycat from the burger joint complete with Shake sauce – make them easily at home in 30 minutes!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 440kcal

Author Taylor Stinson

Ingredients

• 1 lb extra-lean ground beef
• 1/2 tsp each salt & pepper
• 4 cheddar cheese slices
• 4 potato buns or sandwich rolls
• 2 tbsp butter
• 1 tomato, sliced
• 1 lettuce
• 1 bag frozen crinkle cut fries (to serve, optional)

Shack Sauce

• 1/2 cup light mayo
• 1 tbsp ketchup
• 1 tbsp Dijon mustard
• 1 tsp pickle brine
• 1/2 tsp paprika
• 1/2 tsp garlic powder

Get Recipe Ingredients

Instructions

• Mix the ingredients together for the Shack sauce and, if serving, bake crinkle cut fries in the oven according to package directions.
• Add salt & pepper to ground beef and mix together in a large bowl. Form 4 even round balls of beef.
• Meanwhile, heat a large skillet over med-high heat. Add balls, then press down to "smash" into patties. Cook for 3-4 minutes, then flip and cook another 2 minutes. Add 1 cheese slice to each burger, then place lid over the skillet to let the cheese melt and remove from heat.
• Remove burger patties from skillet, and wipe the pan clean with a paper towel. Butter the potato buns. Place in skillet, then add back to med-high heat, waiting until buns are lightly toasted, about 2 minutes.
• Add burger patties to each bun, then top with tomato, lettuce and Shack sauce. Serve alongside crinkle cut fries if desired, then serve and enjoy!

Video

Notes

Note: Nutritional info does not include fries, just the burger and sauce.

Make these burgers low-carb by using lettuce wraps.

Store leftovers in the fridge for 3-4 days. Reheat on the stovetop or in the oven.

Freeze the burger patties for up to 3 months. Defrost in the fridge then reheat.

Nutrition

Calories: 440kcal | Carbohydrates: 33g | Protein: 34g | Fat: 20g | Saturated Fat: 7g | Cholesterol: 91mg | Sodium: 617mg | Potassium: 669mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1275IU | Vitamin C: 8mg | Calcium: 195mg | Iron: 5mg

The post Shake Shack Burger Recipe appeared first on The Girl on Bloor.

]]> https://thegirlonbloor.com/shake-shack-burger/feed/ 4 https://thegirlonbloor.com/applebees-quesadilla-burger-copycat/?utm_source=rss&utm_medium=rss&utm_campaign=applebees-quesadilla-burger-copycat https://thegirlonbloor.com/applebees-quesadilla-burger-copycat/#respond Wed, 23 Oct 2024 13:00:00 +0000 https://thegirlonbloor.com/?p=36312 This Applebee's Quesadilla Burger is the perfect restaurant copycat made lighter at home, right down to the Mexi-ranch sauce! Why you'll love

The post Copycat Applebee’s Quesadilla Burger Recipe appeared first on The Girl on Bloor.

]]> This Applebee's Quesadilla Burger is the perfect restaurant copycat made lighter at home, right down to the Mexi-ranch sauce!

Why you'll love this recipe

• Healthier copycat: It's a lighter version of the Applebee's version, but made with whole ingredients.
• Yummy sauce: You're going to want to put the Mexi-ranch sauce on everything.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Extra-lean ground beef – ground turkey can be used for a leaner option.
• Flour tortillas – use whole-wheat or corn tortillas instead.
• Cheddar cheese – Tex Mex or Monterey Jack would also be good.
• Pico de gallo – use store-bought for easy prep or make your own. Salsa would also work.
• Iceberg lettuce – swap out for romaine lettuce.

Mexi-ranch sauce

• Ranch dressing – use store-bought ranch or make your own.
• Sour cream – low-fat sour cream will cut down on the calorie count.
• Taco seasoning – use store-bought or make your own.

How to make this recipe

Step 1: Cook the patties.

Form the beef into patties, then cook in a skillet and set aside.

Step 2: Brown the tortilla.

Add a tortilla to the skillet and sprinkle on the cheese.

Step 3: Add burger to the tortilla.

Put the burger on top of the tortilla.

Step 4: Top with another tortilla.

Sprinkle on more cheese, followed by another tortilla. Cook and flip halfway through.

Step 5: Separate the burgers.

Lift the burger off the bottom of each quesadilla.

Step 6: Add toppings.

Add Mexi-ranch sauce, lettuce and pico de gallo.

Recipe tips & variations

Here are my top tips for making this quesadilla burger, including some customization options:

• Try different salsas: Jarred salsa, salsa verde or even mango salsa would all be good.
• Make it lighter: Use ground turkey and whole wheat tortillas to cut the calories.
• Add more toppings: Corn, sour cream, refried beans and turkey bacon are yummy options.

Frequently asked questions

What is a quesadilla burger?

A quesadilla burger is a juicy hamburger in the middle of a warm quesadilla with lettuce, salsa and Mexi-ranch sauce.

What kind of ground beef should you use?

Extra-lean ground beef is best. You want it to be lean while still having a bit of fat to make it juicy.

How many calories are in this recipe?

The Applebee's quesadilla burger has 1,400 calories per serving, whereas my version has 550 calories per serving, so you're saving a ton of calories by making it at home.

What to serve with quesadilla burgers

• Fries: Frozen fries, homemade fries or sweet potato fries
• Mexican side: Chips and guac or cowboy caviar
• Veggies: Coleslaw, veggie sticks or corn on the cob

Storing and reheating

Storing: Store the patties separately in the fridge for 3-4 days, and the sauce for a week.

Freezing: Freeze the patties raw or cooked for 3 months, then thaw in the fridge overnight.

Reheating: Microwave the patties for 1-2 minutes, then assemble your burgers fresh.

More Applebee's copycat recipes

• 

  Applebee's Chicken Wonton Tacos

• 

  Tequila Lime Chicken {Applebee's Copycat}

• 

  Applebee's Shrimp Wonton Stir Fry

See more related recipes

Meal prep tools

• I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
• Get a meat thermometer to make sure your burger is cooked through.
• Use these Ziploc bag holders if you're planning on freezing any burger patties.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Post Address Email

SAVE RECIPE

Print

Copycat Applebee's Quesadilla Burger Recipe

This Applebee's Quesadilla Burger is the perfect restaurant copycat made lighter at home, right down to the Mexi-ranch sauce!

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 550kcal

Author Taylor Stinson

Ingredients

• 1 lb extra-lean ground beef
• 1/2 tsp each salt & pepper
• 4 large flour tortillas
• 2 cups grated cheddar cheese
• 1 cup store bought pico de gallo
• 1 cup iceberg lettuce

Mexi-ranch sauce

• 2 tbsp ranch dressing
• 2 tbsp sour cream
• 1 tsp taco seasoning

Get Recipe Ingredients

Instructions

• Mix ground beef with salt & pepper then form into 2 large round patties. Add to a skillet over med-high heat and cook for 3 minutes per side. Meanwhile, mix ingredients for Mexi-ranch sauce together in a medium-sized bowl.
• Remove burgers from heat. Add 1/2 cup cheese to one tortilla. Place burger on top, then add another 1/2 cup cheese and finish with another tortilla. Repeat process one more time to form a second quesadilla.
• Fry one quesadilla at a time in a large frying pan covered with a lid over med-high heat for 3-4 minutes per side, flipping very carefully. Once cheese is melted, remove from heat.
• Lift the burger off of each bottom quesadilla to drizzle in Mexi-ranch sauce and add a layer of lettuce and pice de gallo. Cut each quesadilla in half, then serve and enjoy!

Video

Notes

Make your own taco seasoning.

Serve with fries, chips and guac, or veggies.

Store the patties and toppings in the fridge for 3-4 days, then assemble burgers fresh.

Make the sauce up to a week in advance.

Nutrition

Calories: 550kcal | Carbohydrates: 25g | Protein: 41g | Fat: 31g | Saturated Fat: 16g | Cholesterol: 135mg | Sodium: 1121mg | Potassium: 519mg | Fiber: 1g | Sugar: 8g | Vitamin A: 960IU | Vitamin C: 4mg | Calcium: 459mg | Iron: 4mg

The post Copycat Applebee’s Quesadilla Burger Recipe appeared first on The Girl on Bloor.

]]> https://thegirlonbloor.com/applebees-quesadilla-burger-copycat/feed/ 0 https://thegirlonbloor.com/lighter-crockpot-swedish-meatballs-from-scratch/?utm_source=rss&utm_medium=rss&utm_campaign=lighter-crockpot-swedish-meatballs-from-scratch https://thegirlonbloor.com/lighter-crockpot-swedish-meatballs-from-scratch/#comments Tue, 15 Oct 2024 11:46:00 +0000 https://thegirlonbloor.com/?post_type=recipe&p=25202 These Swedish Meatballs with mashed potatoes can be made in the slow cooker or stovetop and are just like the ones from IKEA!

The post Swedish Meatballs {IKEA Copycat} appeared first on The Girl on Bloor.

]]> These Swedish Meatballs with mashed potatoes can be made in the slow cooker or stovetop and are just like the ones from IKEA!

This is the most iconic recipe from IKEA and it's so easy to make at home! I personally love curling up on the couch with a plate of this when sweater weather hits.

Why you'll love this recipe

• IKEA copycat: It tastes just like the meatballs from IKEA, without having to face the crazy crowds.
• Two cooking methods: You can make them either on the stovetop or the slow cooker. Both options work!

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

Meatballs

• Extra-lean ground beef – use ground turkey for a leaner option.
• Breadcrumbs – panko would also work.
• Egg – buttermilk would also bind the meatballs.
• Yellow onion – white onion would be good too.
• Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
• Nutmeg – cinnamon will provide a similar flavour.
• Allspice – use a combo of cinnamon, nutmeg and cloves instead.

Creamy gravy

• Butter – margarine would also work.
• Flour – cornstarch would also thicken the gravy.
• Beef broth – you can use vegetable or chicken broth, but it'll have a milder flavour.
• Sour cream – use light sour cream or Greek yogurt for a lighter option.

Mashed potatoes

• White potatoes – Yukon gold or Idaho potatoes would also be good.
• Butter – or a butter substitute like margarine.
• Sour cream – use light sour cream, heavy cream or Greek yogurt instead – or you can leave it out altogether if you prefer.

To serve

• Green peas – serve with another veggie like green beans or broccoli.
• Lingonberry jam – cranberry sauce or red current jam would also be yummy – you can find the Lingonberry jam at IKEA.
• Fresh parsley – fresh basil would be good too.

How to make Swedish meatballs

Step 1: Make the meatballs.

Mix the meatball ingredients together and roll into balls.

Step 2: Brown the meatballs.

Cook them in a skillet or in the crockpot.

Step 3: Make the gravy.

Melt the butter, whisk in the flour, then add the broth and sour cream.

Step 4: Add the meatballs.

Add the meatballs to the skillet with the gravy.

Step 5: Make the mashed potatoes.

Boil the potatoes, then mash with butter and sour cream.

Step 6: Heat the peas.

Microwave the peas, then serve with the mashed potatoes, meatballs and jam.

Recipe tips

Here are my top tips for making these Swedish meatballs:

• Switch up the meat: Use a combo of beef and pork for added flavour.
• Don't over-mix: If you over-handle the meatballs, it'll make them tough and rubbery.
• Make them healthier: Use ground turkey and low-fat sour cream for a healthier option.
• Sear them first: If you're cooking in the crockpot, sear them first so they don't fall apart.

Frequently asked questions

What is Swedish meatball sauce made of?

Swedish meatball sauce is made up of an easy combo of butter, flour, beef broth and sour cream. Some recipes use heavy cream but I prefer sour cream because it thickens easier and contains less calories.

How do you thicken the sauce?

The flour and sour cream will make the gravy nice and thick. If you want to make the gravy gluten-free, stir in a cornstarch slurry (a combo of equal parts water and cornstarch).

Can I use frozen meatballs?

You sure can! I prefer homemade meatballs, but you can use frozen cooked meatballs to save time – bonus points if they're actually from IKEA!

What to serve with Swedish meatballs

I like serving my meatballs with mashed potatoes and peas (just like at IKEA!), but if you're looking for more serving ideas, here are some options:

• Ocer egg noodles or your favourite pasta
• With roasted or steamed vegetables
• With rice (or cauliflower rice for a low-carb option)

Storing and reheating

Storing: Store the leftovers in glass containers for 5 days.

Freezing: Flash freeze the meatballs on a tray, then freeze in a freezer bag for 3 months. Thaw in the fridge overnight before reheating in the microwave.

Reheating: Sprinkle some water over top then microwave for 1-2 minutes. You can also simmer the meatballs in the sauce on the stovetop.

More meatball recipes

• 

  Honey Garlic BBQ Crockpot Meatballs

• 

  Easy Baked Turkey Meatballs

• 

  Baked Greek Meatballs with Tzatziki

See more related recipes

Meal prep tools for this recipe

• Grab some glass meal prep bowls if you plan on refrigerating the leftovers.
• I get all my grass-fed beef from Butcher Box, conveniently delivered to me frozen.
• Grab some slow cooker liners to reduce clean up.
• Freeze this recipe in glass microwave-safe bowls up to 3 months.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Opt-in Title Address

SAVE RECIPE

Print

Swedish Meatballs {IKEA Copycat}

These Swedish Meatballs can be made in the slow cooker or stovetop and are just like the ones from IKEA!

Course Appetizer, Main Course

Cuisine Swedish

Prep Time 20 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 20 minutes minutes

Servings 4 servings

Calories 564kcal

Author Taylor Stinson

Ingredients

Meatballs

• 1 lb extra-lean ground beef
• 1/4 cup breadcrumbs
• 1 egg
• 1 yellow onion grated
• 2 cloves minced garlic
• 1/2 tsp each salt and pepper
• 1/4 tsp nutmeg
• 1/4 tsp allspice or just use another 1/4 tsp nutmeg

Creamy gravy

• 2 tbsp butter
• 2 tbsp flour
• 2 cups beef broth
• 1/4 cup sour cream

Mashed potatoes

• 3 White potatoes chopped
• 1 tbsp butter
• 1/4 cup sour cream
• Salt & pepper to taste

To serve

• 2 cups green peas canned or frozen
• Lingonberry jam optional, to serve
• 1/4 cup fresh parsley finely chopped; optional garnish

Get Recipe Ingredients

Instructions

Slow cooker method

• Mix together ingredients for meatballs in a large bowl, then roll into 1-inch balls. Spray a very large skillet with cooking spray then heat on med-high. Cook meatballs for 2 minutes then remove and add to your slow cooker.
• Melt butter in the skillet, then whisk in flour. Slowly add beef broth 1/4 cup at a time, whisking to remove lumps. Stir in sour cream, then add to the slow cooker. Cook on high for 3 hours, or on low for 6 hours.
• In the last 30 minutes of cooking time, bring a large pot of salted water to a boil on the stovetop. Add chopped potatoes, cooking for 10-12 minutes until fork tender. Drain, then add back to pot. Mash with butter, then stir in sour cream and season with salt and pepper to taste.
• Defrost and heat peas in the microwave until warmed, then divide among 4 plates. Add mashed potatoes, then meatballs and gravy. Serve garnished with parsley and with lingonberry jam on the side and enjoy!

Stovetop method

• Bring a large pot of salted water to a boil on the stovetop. Add chopped potatoes, cooking for 10-12 minutes until fork tender. Drain, then add back to pot. Mash with butter, then stir in sour cream and season with salt and pepper to taste.
• Mix together ingredients for meatballs in a large bowl, then roll into 1-inch balls. Spray a very large skillet with cooking spray then heat on med-high. Cook meatballs for 4-5 minutes then remove from heat.
• Melt butter in the skillet, then whisk in flour. Slowly add beef broth 1/4 cup at a time, whisking to remove lumps. Stir in sour cream, then add meatballs back to skillet. Cook another 7-8 minutes until meatballs are cooked through.
• Defrost and heat peas in the microwave until warmed, then divide among 4 plates. Add mashed potatoes, then meatballs and gravy. Serve garnished with parsley and with lingonberry jam on the side and enjoy!

Video

Notes

Make sure not to over-mix the meatballs and use wet hands to form them to make it easier to roll.

Serve with buttery egg noodles, pasta or rice in place of the mashed potatoes if you'd like.

Find the Lingonberry jam at IKEA, or sub cranberry sauce if you'd like instead.

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

Freeze the cooked meatballs for 3 months then thaw in the fridge overnight, or reheat from frozen. 

Nutrition

Calories: 564kcal | Carbohydrates: 49g | Protein: 37g | Fat: 25g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 159mg | Sodium: 1265mg | Potassium: 1332mg | Fiber: 8g | Sugar: 10g | Vitamin A: 1465IU | Vitamin C: 62mg | Calcium: 132mg | Iron: 6mg

The post Swedish Meatballs {IKEA Copycat} appeared first on The Girl on Bloor.

]]> https://thegirlonbloor.com/lighter-crockpot-swedish-meatballs-from-scratch/feed/ 6 https://thegirlonbloor.com/homemade-big-mac-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=homemade-big-mac-recipe https://thegirlonbloor.com/homemade-big-mac-recipe/#comments Wed, 09 Oct 2024 13:00:00 +0000 http://thegirlsonbloor.com/?p=6186 This Big Mac recipe tastes just like your favourite McDonald’s burger with juicy hamburger patties, sesame seed buns and secret sauce. When

The post The Best Homemade Big Mac Recipe appeared first on The Girl on Bloor.

]]> This Big Mac recipe tastes just like your favourite McDonald’s burger with juicy hamburger patties, sesame seed buns and secret sauce.

When I first started this blog a decade ago, I was obsessed with trying to create my favourite restaurant dishes at home – this Big Mac was one of the first ones I did and I've been making it for YEARS still!

Why you'll love this recipe

• Takeout copycat: Curb your fast food cravings with a healthier option made with whole ingredients.
• Secret sauce: It tastes exactly like the Big Mac sauce from McDonald's. You'll want to put it on everything!

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Sesame seed hamburger buns – use a whole wheat bun or a lettuce wrap instead.
• Extra-lean ground beef – ground chicken or ground turkey would also work.
• Cheese slices – use pepper jack, Provolone or Swiss instead.
• Dill pickles – or any other pickle variety you want.
• White onion – yellow onion has a similar flavour.
• Iceberg lettuce – romaine or baby spinach are healthier options.

Big Mac sauce

• Light mayo – you can use regular mayo, it will just increase the calorie count.
• Ketchup – try sugar-free ketchup instead.
• Relish – dill pickle relish or sweet relish would both work.
• White onion – try diced yellow onion instead.
• White wine vinegar – regular vinegar is also fine or you can leave it out altogether.

How to make a Big Mac at home

Step 1: Make the sauce.

Mix the mayo, ketchup, relish, onion and vinegar together.

Step 2: Form the patties.

Round the beef into balls then flatten into patties.

Step 3: Cook the patties.

Cook in a skillet until cooked through.

Step 4: Assemble your burgers.

Assemble your burgers with two layers of toppings then serve.

Serving suggestions

Wondering what to serve on the side? Here are some of my favourite options:

• In n Out animal style fries
• Your favourite frozen fries
• Sweet potato fries
• Air fryer tater tots

Frequently asked questions

What is Big Mac sauce made of?

Big Mac sauce is made of mayo, ketchup, relish, white onion, white vinegar, salt and pepper.

How do you layer the burgers?

Layer them in the following order: bottom bun, sauce, lettuce, onion, cheese, patty, middle bun, sauce, lettuce, onion, pickles, cheese slice, patty, top bun.

Can you make this recipe low-carb?

If you're looking for a low-carb option, try out my low carb Big Mac salad!

Storing and reheating

Storing: Store the patties and sauce in the fridge for up to 5 days.

Freezing: Freeze the patties raw or cooked for 3 months, with wax paper in between each patty. Thaw in the fridge then cook or reheat.

Reheating: Reheat in the microwave for 1-2 minutes, or reheat in a frying pan over medium-high heat for a minute each side. Assemble your burgers then serve.

More McDonald's copycat recipes

• 

  Copycat McDonald's Southwest Salad Recipe

• 

  Easy Big Mac Salad Recipe

• 

  Sausage Egg McMuffin Copycat

See more related recipes

Meal prep tools

• You can order burger sauce if you don't feel like making Big Mac sauce.
• I get all my grass-fed beef from Butcher Box.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

URL Email Title

Opt-in *

• I agree to receive emails from The Girl on Bloor.

SAVE RECIPE

Print

The Best Homemade Big Mac Recipe

This Big Mac recipe tastes just like your favourite McDonald’s burger with juicy hamburger patties, sesame seed buns and secret sauce.

Course Burger

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 servings

Calories 497kcal

Author Taylor Stinson

Ingredients

• 4 sesame seed hamburger buns, plus 4 more bottom buns to act as the middle bun
• 1 lb extra-lean ground beef
• 4 cheese slices
• dill pickles
• white onion finely chopped
• iceberg lettuce finely shredded

Big Mac Sauce

• 1 cup light mayo
• 1/4 cup ketchup
• 2 tbsp relish
• 2 tbsp finely chopped white onion
• 1 tsp white wine vinegar
• salt and pepper, to taste

Get Recipe Ingredients

Instructions

• Prepare Big Mac sauce by mixing ingredients together, then prepare onions, lettuce, and pickles for the burgers.
• Divide raw ground beef into 8 equal portions, rolling into balls and then flattening as thin as possible on a parchment or wax paper-lined baking sheet.
• Heat a large skillet over med-high heat until hot. Cook beef patties four at a time for 1-2 minutes per side.
• Assemble burgers by putting Big Mac sauce, lettuce, onion, cheese slice and first hamburger patty on the bottom bun. Follow with middle bottom bun, then Big Mac sauce, lettuce, onion, pickles and second hamburger patty. Finish with the final top bun, then serve and enjoy!

Video

Notes

Substitute the ground beef for ground turkey or ground chicken.

Store all your ingredients separately in the fridge for up to 5 days. Reheat the burger patties then assemble your burgers.

Freeze the burger patties cooked or uncooked for 3 months. Thaw in the fridge then reheat or cook as normal.

Nutrition

Calories: 497kcal | Carbohydrates: 33g | Protein: 34g | Fat: 25g | Saturated Fat: 8g | Cholesterol: 92mg | Sodium: 1089mg | Potassium: 537mg | Fiber: 1g | Sugar: 8g | Vitamin A: 283IU | Vitamin C: 1mg | Calcium: 231mg | Iron: 4mg

The post The Best Homemade Big Mac Recipe appeared first on The Girl on Bloor.

]]> https://thegirlonbloor.com/homemade-big-mac-recipe/feed/ 7 https://thegirlonbloor.com/recipe-homemade-beef-jerky/?utm_source=rss&utm_medium=rss&utm_campaign=recipe-homemade-beef-jerky https://thegirlonbloor.com/recipe-homemade-beef-jerky/#comments Wed, 11 Sep 2024 12:14:00 +0000 http://thegirlsonbloor.com/?p=4147 This healthy homemade beef jerky recipe is an easy, cheap and flavourful snack – make it without a dehydrator in the oven!

The post Easy Homemade Beef Jerky Recipe appeared first on The Girl on Bloor.

]]> This healthy homemade beef jerky recipe is an easy, cheap and flavourful snack – make it without a dehydrator in the oven!

This is one of the first ever recipes that I published to my blog in 2015, it's a classic! I love how customizable it is and 10 years later, I'm still enjoying this high-protein snack!

Why you'll love this recipe

• Healthy snack: It's a healthy high-protein snack made with whole ingredients.
• No dehydrator required: Just stick it in the oven and cook it low and slow.
• No preservatives or chemicals: You can feel good eating this over the store bought stuff.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Top sirloin steak – top round or bottom round steak would also work.
• Soy sauce – coconut aminos or tamari are the best substitutes here.
• Worcestershire sauce – white wine vinegar would also work.
• Honey – use maple syrup for sweetness instead.
• Hot sauce – leave this out if you don't like spice.
• Black pepper – freshly cracked pepper has the best flavour.
• Onion powder – use more garlic powder instead.
• Garlic powder – freshly minced garlic will also work.
• Paprika – cayenne can be used but has a bit more of a kick.
• Red pepper flakes – cayenne or chili powder would also be good here.

How to make beef jerky

Step 1: Slice the steak.

Freeze so it's easier to cut, then slice the steak against the grain.

Step 2: Marinate the steak.

Mix all the ingredients together and marinate the steak.

Step 3: Dry the steak.

Squeeze out any excess marinade until dry.

Step 4: Add to bamboo skewers.

Add the steak strips to bamboo skewers.

Step 5: Hang the skewers in the oven.

Close the door, propping it open slightly.

Step 6: Cook the jerky.

Cook for about 5 hours, then remove from the skewers.

Recipe tips and variations

Here are some of my top tips for making this homemade beef jerky:

• Freeze the steak: Freeze it for at least an hour so it's easier to cut.
• Adjust the cut: For chewy jerky, cut with the grain; for tender jerky, cut against the grain.
• Tenderize the steak: Pound it with a mallet if you want it to be super tender.
• Try out different marinades: Test out different seasonings until you find a combo you love.

Frequently asked questions

What is the best cut of meat to make beef jerky?

Lean cuts like top round, bottom round, or flank steak are ideal. They have minimal fat, which is important for proper drying.

How do you know when it's done?

The jerky is done when it's dry to the touch and able to bend without snapping in half (if it snaps, it's over-cooked).

What's the secret to good jerky?

Good jerky is all about a delicious marinade and for at least 4 hours, and cooking it low and slow!

How long does homemade beef jerky last?

Properly stored jerky can last for 1-2 weeks at room temperature, several weeks in the refrigerator, or several months in the freezer.

What to serve with this dish

This is a fantastic snack, but here are some complementary items that enhance the jerky experience:

• Going hiking or outdoor activities? Try your beef jerky with trail mix or fresh fruits or vegetable sticks.
• You need appetizers? This is best to pair with pickled vegetables or crackers.
• Serve your beef jerky with a simple salad or a hearty soup to a more substantial meal.
• For a classic pairing that complements the salty and savoury jerky, serve it with an iced-cold beer.

How to store and reheat

Make-Ahead: Marinate beef overnight for best flavour.

Store: Keep jerky in an airtight container at room temperature (1-2 weeks), in the refrigerator (several weeks), or in the freezer (several months).

Reheat: Not typically reheated; eat at room temperature.

Freeze and reheat: Thaw frozen jerky at room temperature; not typically reheated.

More healthy snacks

• 

  How to Make Baked Kale Chips

• 

  Keto Chocolate Fat Bombs {Nut-Free}

• 

  4-Ingredient Protein Chia Pudding

See more related recipes

Meal prep tools

• Grab some glass meal prep bowls to store your jerky.
• And of course I get all my grass-fed beef from Butcher Box.
• Use these Ziploc bag holders for mess-free marinating.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Address Email Post

SAVE RECIPE

Print

Easy Homemade Beef Jerky Recipe

This healthy homemade beef jerky recipe is an easy, cheap and flavourful snack – make it without a dehydrator in the oven!

Course Snack

Cuisine American

Prep Time 10 minutes minutes

Cook Time 5 hours hours

Freezing and marinating time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 108kcal

Author Taylor Stinson

Ingredients

• 16 oz top sirloin steak
• 3/4 cup low sodium soy sauce
• 1/4 cup Worcestershire sauce
• 2 tbsp honey
• 2 tsp hot sauce (such as Tabasco)
• 2 tsp black pepper
• 1 tsp onion powder
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp red pepper flakes

Get Recipe Ingredients

Instructions

• Freeze steak for 1 hour and then slice as thinly as possible against the grain, trimming away any fat.
• Mix together marinade ingredients then add to a large freezer bag. Add steak strips to a bag and let marinate at least 30 minutes.
• Preheat oven to 170 F. Place steak strips on a paper towel-lined plate and squeeze excess liquid out of strips with paper towel until dried. Add steak strips to bamboo skewers, then hang along the highest rack of the oven.
• Close your oven door, propping it open slightly with an oven mitt. Be sure to do this so some moisture can escape from the oven, and cook for 5 hours.
• When finished, remove jerky from skewers and store in the fridge up to 14 days.

Video

Notes

Slice against the grain for tender jerky or with the grain for chewy jerky.

Use sirloin, top-round or bottom-round steak for the best results. 

Store your homemade jerky in the fridge for up to 2 weeks.

Freeze this recipe for 6 months, then thaw in the fridge overnight.

Nutrition

Calories: 108kcal | Carbohydrates: 8g | Protein: 14g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 33mg | Sodium: 650mg | Potassium: 317mg | Fiber: 1g | Sugar: 6g | Vitamin A: 167IU | Vitamin C: 1mg | Calcium: 27mg | Iron: 2mg

The post Easy Homemade Beef Jerky Recipe appeared first on The Girl on Bloor.

]]> https://thegirlonbloor.com/recipe-homemade-beef-jerky/feed/ 32 https://thegirlonbloor.com/crockpot-lasagna-recipe/?utm_source=rss&utm_medium=rss&utm_campaign=crockpot-lasagna-recipe https://thegirlonbloor.com/crockpot-lasagna-recipe/#comments Tue, 03 Sep 2024 12:45:00 +0000 https://thegirlonbloor.com/?p=31043 This is the Easiest Ever Crockpot Lasagna Recipe – it cooks hands-off all day and is super easy to assemble. Plus, it

The post Easiest Ever Crockpot Lasagna Recipe appeared first on The Girl on Bloor.

]]> This is the Easiest Ever Crockpot Lasagna Recipe – it cooks hands-off all day and is super easy to assemble. Plus, it freezes well!

Whenever I'm having a lazy day, I love making this lasagna. I throw everything in, set it and forget it, then I save leftover squares for the freezer!

Why you'll love this recipe

• Easier method: It's a super easy way to make lasagna in the slow cooker.
• Hands off meal: Assemble your layers, then set it to cook hands-off all day.

Save up to $10,000 a year on food!

Plus eat healthy ALL YEAR and combat exhaustion with my 1-hour-per-week meal prep system! Take my free crash course!

Save my spot!

Ingredients and substitutions

• Extra-lean ground beef – ground turkey or Italian sausage would work too.
• Yellow onion ­– or white onions or shallots.
• Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
• Jarred tomato sauce – I like Classico’s sweet basil marinara sauce, but any tomato sauce will work.
• Lasagna noodles ­– use oven-ready or normal lasagna noodles.
• Ricotta cheese – cottage cheese will work, but the texture will be different.
• Mozzarella cheese – add some extra parmesan for more flavour.
• Fresh basil ­– fresh parsley would also be good.

How to make lasagna in the crockpot

Step 1: Brown the beef.

Sauté until almost cooked through.

Step 2: Make the sauce.

Add the onion, seasonings and tomato sauce.

Step 3: Assemble your layers.

Add three layers of meat sauce, noodles, ricotta and mozzarella. Top with a jar of tomato sauce and mozzarella.

Step 4: Cook the lasagna.

Pour water in on the sides, then cook on high for 3 hours or low for 6 hours.

Recipe Variations

Make this lasagna your own! Here are some different variations you can try:

• Add more veggies: Spinach, mushrooms, zucchini and broccoli would all be good.
• Swap out the meat: Try ground turkey, chicken or Italian sausage instead.
• Make it vegetarian: Use tofu or add in extra veggies.
• Add some spice: Use a spicier tomato sauce or add red chili flakes.
• Use cottage cheese: It'll be healthier, but will also have a different texture.

Frequently Asked Questions

Should you cook it on high or low?

It's all a matter of preference. You can cook it on high for 3 hours or low for 6 hours.

Why do you need to add water?

The water will prevent the lasagna from drying out and from sticking to the sides of the pot.

How many layers should you have?

The lasagna should have about three one-inch layers. You may have more or less depending on the size of your crockpot.

What's the best sauce to use?

I like using the Classico sweet basil marinara sauce, but you can use any store-bought or homemade tomato sauce of your choice.

What to serve with lasagna

• Fresh crusty bread or some warm garlic bread
• Caesar salad or a light side salad
• Roasted or steamed veggies

Storing and reheating

Prep ahead: Assemble the lasagna, then store it in the fridge overnight. Cook the next day as normal.

Storing: Store the leftovers in the fridge for 5 days.

Freezing: Freeze the lasagna cooked or uncooked for 3 months, then thaw in the fridge overnight.

Reheating: Sprinkle a little water over top, then microwave for 2-3 mins or reheat the whole lasagna in the oven for 20 mins at 350° F.

Get Your Free Slow Cooker Recipes Ebook

Receive our 10 top slow cooker recipes along with easy prep instructions so they can come together quickly on busy weeknights!

Send me the ebook

Built with ConvertKit

More crockpot comfort food recipes

• 

  Slow Cooker Chicken Cacciatore

• 

  Creamy Crockpot Beef Stroganoff

• 

  Creamiest Slow Cooker Mac and Cheese

See more related recipes

Meal prep tools for this recipe

• This is the slow cooker I use.
• Grab some glass meal prep bowls if you plan on turning this lasagna into your weekly lunches.
• I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
• Freeze this recipe in foil pans that can be reheated in the oven for up to 3 months.

Want to Save this Recipe?

Just enter your email and I'll send it straight to your inbox! Plus, you'll receive new recipes and meal prep resources every week.

Please enable JavaScript in your browser to complete this form.

Email Address *

Opt-in *

• I agree to receive emails from The Girl on Bloor.

Post URL Opt-in

SAVE RECIPE

Print

Easiest Ever Crockpot Lasagna Recipe

This is the Easiest Ever Crockpot Lasagna Recipe – it cooks hands-off all day and is super easy to assemble. Plus, it freezes well!

Course Main Course

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 4 hours hours 30 minutes minutes

Servings 8 servings

Calories 470kcal

Author Taylor Stinson

Ingredients

• Cooking spray
• 1 lb extra-lean ground beef
• 1 yellow onion, diced
• 2 cloves garlic, minced
• 1/2 tsp each salt & pepper
• 2 (650mL) jars tomato sauce (I used Classico's sweet basil marinara sauce)
• 1 lb lasagna noodles (can use either oven ready or normal) uncooked
• 1 (475g) tub ricotta cheese
• 2 cups mozzarella cheese
• 1/2 cup water
• Chopped fresh basil or parsley, for garnish

Get Recipe Ingredients

Instructions

• In a large frying pan, brown the ground beef over med-high heat. When beef is almost cooked through, add onions, garlic, salt & pepper and 1 jar of tomato sauce, then stir to combine.
• Spray slow cooker with cooking spray, then layer in a bit of meat sauce. Add the uncooked lasagna noodles (you may need to break some into pieces to make them fit), then add some ricotta and mozzarella cheese, and more of the meat sauce. Repeat until the slow cooker is full – usually 3 layers total.
• Pour the other jar of tomato sauce overtop of lasagna, then add mozzarella cheese to the top. Pour water in on the sides. Cook on high for 3 hours, or on low for 6 hours.
• Garnish lasagna with basil and/or parsley, then serve and enjoy!

Video

Notes

Add in more veggies like spinach, mushrooms or zucchini.

Assemble ahead of time and store it in the fridge overnight.

Store the leftovers in the fridge for 5 days. Reheat in the microwave for 2-3 mins or in the oven for 20 mins at 350 F.

Freeze for up to 3 months cooked or uncooked. Thaw in the fridge then reheat or cook as normal.

Nutrition

Calories: 470kcal | Carbohydrates: 46g | Protein: 32g | Fat: 17g | Saturated Fat: 10g | Cholesterol: 84mg | Sodium: 264mg | Potassium: 420mg | Fiber: 2g | Sugar: 3g | Vitamin A: 426IU | Vitamin C: 1mg | Calcium: 272mg | Iron: 2mg

The post Easiest Ever Crockpot Lasagna Recipe appeared first on The Girl on Bloor.

]]> https://thegirlonbloor.com/crockpot-lasagna-recipe/feed/ 194