Category dinner

These air fryer salmon bites are quick, easy and delicious. Ready in 5 minutes and an easy way to add protein to salads, bowls and more!

Hi friends!

Allow me to introduce you to my new favorite way to use my air fryer – Air Fryer Salmon Bites! These little nuggets are SO delicious and cook so quickly. You can easily whip up a batch for a quick lunch or dinner. Thanks to a quick marinade, they’re great by themselves, but they’re also a great addition to lots of different salads and bowls.

Easy Air Fryer Salmon Bites

Let’s talk about what you need to make these:

• Salmon
• Red wine vinegar – adds flavor
• Honey or maple syrup – to balance out the acid of the vinegar
• Spices – I use a mix of garlic powder, paprika and cayenne pepper to add a little spice

This marinade is so quick and easy but you could also change it up. Try adding soy sauce and chili sauce or adding lemon juice and Greek spices.

How long to cook salmon bites in air fryer?

Good news! Salmon is a quick cooking protein to begin with and when you cut it into small pieces like this it cooks super quickly. Most air fryers will cook this salmon in just 4-5 minutes if you add it after preheating.

To make this a complete meal, I like to serve them in a Mediterranean-style bowl. I started with a base of mixed greens and topped with some rice. Then I added a veggie mix with peppers, onion, cucumber, tomato and crumbled feta cheese. You can assemble all that while the salmon is cooking and then add it on top.

For a quick dressing – mix hummus with a squirt of dijon mustard and lemon juice and thin with water to desired consistency.

Here’s the official recipe for the salmon bites:

Crispy Salmon Bites Air Fryer Recipe

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Air Fryer Salmon Bites

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These air fryer salmon bites are quick, easy and delicious. An easy way to add protein to salads, bowls and more!

• Author: Lindsay

Ingredients

Scale1x2x3x

• 1 pound salmon
• 2 Tbsp red wine vinegar
• 1–2 Tbsp honey
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 – 1 tsp cayenne pepper

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Instructions

1. Cut salmon into 1 inch cubes (I usually cut each fillet into 8 pieces) and place salmon in a bowl.
2. In a small bowl combine remaining ingredients and mix well.
3. Pour over salmon and stir to coat.
4. Preheat air fryer to 400 degrees.
5. Add salmon and cook 4-5 minutes depending on thickness, until salmon reaches about 140 degrees F.
6. Serve as desired.

See what I mean about these being super easy?! Looking for more proteins you can cook in the air fryer? Try these:

• Honey Garlic Air Fryer Tofu
• Air Fryer Steak Bites
• Air Fryer Salmon
• Air Fryer Salmon with Honey Garlic flavor

Or for more salmon recipes try:

• Salmon Cornmeal Cakes
• Sheet Pan Italian Salmon
• Salmon Corn Chowder
• Thai Peanut Salmon Burgers
• Instant Pot Salmon Tortellini Soup

Easy Salmon Nuggets Air Fryer

Enjoy!
–Lindsay–

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This Crunchy Chicken Coleslaw Salad makes the perfect lunch or dinner. The peanut sauce adds flavor and the coleslaw adds crunch! Great way to use leftover chicken.

Hi friends!

Lately, I’ve been getting a lot of lunch recipe requests so I wanted to share this salad with you. It’s not a traditional leafy green salad because it uses coleslaw but it’s just as delicious and a fun way to change things up.

Chicken and Coleslaw Recipe

It’s also a great way to use up leftover chicken. In the recipe, I use shredded chicken, but you could use rotisserie chicken, leftover grilled chicken or whatever you have on hand. You could also make a big batch of shredded chicken to freeze and then pull some out a few weeks down the road to make this quick and easy salad.

And this makes a great lunch. The only thing to consider is that if you’re not eating it right away, I would store the salad and the sauce separately and mix them just before serving so everything doesn’t get soggy. Because you want that crunch, am I right?!

Crunchy Chicken Coleslaw Salad

Chicken Coleslaw Sandwich

Another great thing about this mix is that you could easily turn it into a sandwich or wrap. The peanut sauce is a unique twist and will set it apart from most of the sandwiches you’re probably making.

If you wanted to, you could even keep everything separate and add some lettuce as well. Then just assemble your chicken coleslaw sandwich with a layer of lettuce, a layer of chicken, a layer of mixed veggies and top it all off with the sauce and another piece of bread! Or throw it in a wrap and put it on a panini press for a few minutes!

Here’s how you make it:

Coleslaw Chicken Salad recipe

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Crunchy Chicken Coleslaw Salad

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★★★★★

5 from 2 reviews

This Crunchy Chicken Coleslaw Salad makes the perfect lunch or dinner. The peanut sauce adds flavor and the coleslaw adds crunch! Great way to use leftover chicken.

• Author: Lindsay

Ingredients

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1 pound cooked chicken (I use shredded)
1 bag coleslaw
1 bell pepper, thinly sliced
1 cup shredded carrot (Approx 1 large)
1/3 cup fresh cilantro, minced
2/3 cup sliced green onion
2/3 cup chopped peanuts or cashews
chopped jalapeno, optional
1/2 cup peanut butter
1/4 cup tamari (or soy sauce)
1/4 cup rice vinegar
2 tsp freshly grated ginger
2 cloves garlic, minced
1 – 2 Tbsp maple syrup or honey
Sriracha or other hot sauce, to taste

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Instructions

1. In a large bowl combine cooked chicken, coleslaw, bell pepper, shredded carrots, cilantro and green onion and mix well. 
2. In a separate bowl or jar, combine peanut butter, tamari, rice vinegar, ginger, garlic, maple syrup and sriracha. Stir well or shake to combine. Taste and add more sriracha or sweetener if needed. 
3. Pour sauce over coleslaw mixutre and toss well to coat. Top with peanuts and more green onions if desired and serve.
4. If not serving immediately, store sauce separately from coleslaw mix and combine just before serving to avoid soggy coleslaw.

If you wanted to prep this for a week of lunches you could divide the sauce among 4 large mason jars, then top with the coleslaw mixture and store in the fridge. When ready to eat, dump into a bowl and stir to coat.

Want more coleslaw recipes? I have several using broccoli slaw but you could easily swap in coleslaw:

Asian Farro White Bean Bowls

This Asian Farro White Bean Bowls recipe is perfect for a quick and easy vegan dinner. Ready in 15 minutes and full of flavor.

Grab the recipe!

Instant Pot Asian Peanut Noodles

These Instant Pot Asian Peanut Noodles are packed with chicken and vegetables for a quick, healthy dinner the whole family will love! Ready in under 20 minutes, they’re perfect for a busy weeknight.

Grab the recipe!

Easy Broccoli Slaw Recipes

These Easy Broccoli Slaw Recipes are made using simple ingredients that can during food prep on the weekend and thrown together during the week for quick, healthy dinners or lunches.

Grab the recipes!

Broccoli Slaw with Ramen

This Broccoli Slaw with Ramen recipe is perfect for summer. It’s packed with vegetables and protein and the simple dressing is full of flavor. Perfect for food prep and tastes great as leftovers.

Grab the recipe!

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

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This Crockpot Potato Soup with Hash Browns is so easy to make. Pureeing it at the end helps make it thick and creamy without adding any dairy!

Hi friends!

I’ve got a super easy crockpot recipe to share with you guys today and I have been loving it for the past few weeks. About a month ago I got a craving for potato soup. As usual, life is busy and I am always looking for shortcuts and for this recipe, like so many others, this comes in the form of frozen veggies.

I use frozen mixed vegetables all the time in recipes like:

• One Pot Chicken & Rice
• Easy Sheet Pan Shrimp & Quinoa
• Vegan Red Lentil Curry

Easy Crockpot Potato Soup with Frozen Hash Browns

The secret to making this recipe super easy is frozen hash browns, specifically diced hash browns. If you’re not a hash brown lover, you might not know that frozen hash brown potatoes are basically just frozen potatoes that have already been cut for you! So all you have to do is dump them in the crockpot. They’re the perfect size for soup and they’re all evenly sized.

Can I use regular potatoes?

You can absolutely use regular potatoes. Just be sure to dice them all the same size and fairly small so they cook nicely in the crockpot. Peel them or leave the skin on. Totally your preference.

Do I have to add carrots?

No, you don’t have to add carrots. I’m just of the opinion that if I’m going to puree something anyways I might as well throw some extra veggies in there since you probably won’t notice anyways. I did test this once with cauliflower rice instead of carrots and it was fine, especially if you like cauliflower. But I prefer carrots. I also add red peppers sometimes.

How to make vegetarian crockpot potato soup?

To make this vegetarian just leave out the sausage at the end. You can easily add a can of white beans to the soup along with potatoes and carrots. They’ll blend up nicely. I use that trick in my Leftover Turkey and White Bean Soup.

Crockpot Loaded Potato Soup with Hash Browns

Adding corn and chicken sausage to this recipe gives it a little twist on the classic potato soup recipe. I love blending the potatoes to make it creamy but also love adding some additional mix-ins to give the soup some texture. I add chicken sausage for protein but you could also add some beans or some shredded rotisserie chicken. I prefer green onions to white so I mix those in at the end. If you’d like, you can add diced onions at the beginning and just garnish with a few green onions at the end.

How to make classic loaded baked potato crockpot soup?

If you’d prefer to make a more traditional version, you can skip adding the corn and sausage and stir in some heavy cream and cheese and then top with more cheese, bacon and green onions. Or try one of these recipes:

• Crockpot Potato Soup
• Slow Cooker Potato Soup Recipe
• Crockpot Potato Soup

Best Crockpot Potato Soup Recipe

Crockpot Potato Soup with Hash Browns

★5 Stars☆★4 Stars☆★3 Stars☆★2 Stars☆★1 Star☆

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This Crockpot Potato Soup with Hash Browns is so easy to make. Pureeing it at the end helps make it thick and creamy without adding any dairy!

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 8 hours
• Total Time: 8 hours 5 minutes
• Yield: serves 6

Ingredients

• 5 cups diced hash brown potatoes
• 2 cups frozen carrots
• 3 cups chicken broth
• 1 can green chilis
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 – 1 tsp cayenne
• 1 tsp salt
• 4 chicken sausages, sliced
• 1 can corn
• 3/4 cup sliced green onions

Instructions

1. Combine the potatoes, carrots, chicken broth, green chilis, garlic powder, paprika, cayenne and salt in a crockpot and cook on low for 6-8 hours.
2. Transfer half to three-quarters of the soup to a blender and blend until smooth. 
3. Pour back into the crockpot and add chicken sausage, corn and green onions. 
4. Add a little more broth to thin it to your desired consistency if needed and cook an additional hour or two. 
5. Taste and adjust seasonings before serving if needed. You may want to add more salt or make it spicier with more cayenne pepper.

Notes

Pureeing the soup is optional. If you prefer a chunkier soup you can skip that step but it will be more broth-based vs creamy. You can also use an immersion blender if you have one.

This recipe is so easy but full of flavor as well. Want more potato recipes? Try:

• Sheet Pan Sausage and Smashed Potatoes
• Crispy Chicken & Potato Bowls
• Grilled Steak & Potato Kabobs

Let me know if you try this soup! If you’re looking for more soup recipes try:

Gluten-Free Chicken Ramen Noodles

These Gluten-Free Chicken Ramen Noodles are perfect for a quick and easy weeknight dinner. Transform leftover chicken into a flavor-packed soup everyone will love!

Instant Pot Beef Stew

This healthy Instant Pot Beef Stew recipe is ready in under an hour and tastes like it has been simmering all day. The perfect dinner on a cold winter night.

Easy Fish Chowder

This Easy Fish Chowder tastes better than longer it sits! Make a big pot over the weekend and enjoy for lunch or dinner all week!

Instant Pot Vegetarian Lasagna Soup

This Instant Pot Vegetarian Lasagna Soup is a quick and easy comfort food dinner that’s ready in under 30 min and makes enough to have leftovers for lunch!

White Chicken Chili

This Easy White Chicken Chili is the perfect lunch or dinner soup and a nice change from traditional tomato-based chili.

Enjoy!
–Lindsay–

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This slow cooker flank steak is flavored with ginger and garlic and packed with protein and vegetables. The best part is you don’t need to sear the meat beforehand! Just slice everything up, cover with sauce and let it cook!

*Thanks to the Ohio Beef Council for sponsoring this post*

Hi friends!

I’m excited to share this crockpot flank steak recipe with you guys. You may remember I’m partnering with the Ohio Beef Council this year and in my last post, I shared these Tater Tot Waffles that many of you have tried and loved!

Today I’m sharing a slow cooker recipe because who doesn’t need a new recipe in their repertoire?

Crock Pot Flank Steak

When I asked my Instagram followers what kind of recipe they wanted to see, a lot of people asked for a beef and broccoli-type recipe. But the biggest request was that they didn’t want to have to sear the meat ahead of time. They wanted something they could just dump into the crockpot and set without worrying about dirtying another pan.

Flank Steak Recipes Slow Cooker

I took that request to heart and decided to go with this flank steak recipe in the slow cooker. It’s such a great source of protein and I love how tender it gets in the crockpot. I also knew I wanted to add a bunch of vegetables so really all you have to do is add rice and boom! You’ve got a complete dinner ready and waiting when you got home.

How To Cook Flank Steak in the Crockpot

Let’s talk about how to make this recipe. As I said, it just requires a little slicing and chopping, and then you dump everything in. One important thing to note is that for tender beef, you want to be sure to cut against the grain. Luckily with flank steak, it’s easy to see the long lines running across the meat so you just want to make sure you cut across those and not with them.

Another tip is to throw your flank steak in the freezer for an hour or so before slicing. This allows you to cut it thinly, at a slight angle, more easily than if it’s just straight out of the fridge. You’ll easily be able to get the perfect strips to add to the slow cooker.

We toss the strips in cornstarch to help thicken the sauce a little as it cooks. And remember that the sauce will continue to thicken as it cools.

Flank Steak in the Air Fryer

While this recipe is all about the slow cooker, I also wanted to mention that cooking flank steak in the air fryer is another super easy way to cook it! Here are a few recipes if you want to try it that way:

• Air Fryer Flank Steak
• Perfectly Seasoned Air Fryer Steak
• Dry Rub Air Fryer Flank Steak

Or try my Air Fryer Steak Bites!

But for today we’re all about the crockpot so let’s get to the recipe:

Crockpot Flank Steak Recipe

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Slow Cooker Ginger Garlic Flank Steak

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★★★★★

5 from 1 review

This slow cooker ginger garlic flank steak is packed with protein and vegetables. The best part is you don’t need to sear the meat beforehand! Just slice everything up, cover with sauce and let it cook!

• Author: Lindsay

Ingredients

Scale1x2x3x

• 1.5 – 2# flank steak
• 1/4 cup cornstarch
• 2 cups thinly sliced carrots
• 1 thinly sliced bell pepper
• 3–4 cloves garlic, minced
• 1 Tbsp freshly grated ginger
• 1 – 2 Tbsp hot sauce
• 1/4 cup brown sugar
• 3/4 cup beef broth
• 1/4 cup tamari or soy sauce
• 1 package frozen broccoli, steamed
• green onions

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Instructions

1. Thinly slice flank steak into strips (be sure to slice against the grain).

2. Place steak strips in a large bowl. Add cornstarch and toss to coat.

3. Add thinly sliced carrots and bell peppers to the crockpot and add the steak.

4. In a bowl, combine beef broth, garlic, ginger, brown sugar, tamari and hot sauce and stir to combine.

5. Pour the sauce into the crockpot and stir to coat.

6. Cook on low for 6 hours. 

7. Prior to serving, stir in a bag of cooked, steamed broccoli. 

8. Taste and adjust seasonings. You can add salt, add more hot sauce or even sprinkle with garlic powder for a stronger garlic flavor.

9. Serve over rice and top with green onions.

Notes

• You can sub chicken broth for beef broth.
• You can sub soy sauce for tamari
• If you want to use fresh broccoli, just throw it in for the last hour or so of cooking!

Doesn’t it look just delicious?! I love how many veggies are packed in there and I love that there’s not dirtying another pan by having to sear beforehand. The brown sugar adds sweetness to this but then you can mix in as much hot sauce as you want to give it that sweet and spicy combination flavor!

If you’re looking for more slow cooker recipes you can see all of my crockpot recipes here! And if you’re a beef-lover, Ohio Beef Council has tons of great beef recipes on their site.

Flank Steak Slow Cooker Recipe

I hope you guys enjoy this recipe! Be sure to let me know if you try it!

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

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If you’re intimidated by the grill, these air fryer steak bites are the way to go. So easy and they come out perfect every time!

Hi friends!

I’ve been meaning to share these super easy air fryer steak bites for a while now. My daughter is a huge steak fan and she loves these. If you prefer to cut your steak while eating, you can definitely cook full steaks in the air fryer, I just find it easier to do the cutting beforehand and then the bites are ready to serve to my kids right away after cooking.

How long to cook steak in the air fryer?

Since we’re making steak bites, they cook super quickly – think 4-5 minutes tops. I use top sirloin and typically cut the pieces in half lengthwise and then cut into 8 cubes. My top sirloin is typically about an inch thick and cooks to 135 degrees F in 4 minutes. If you’re looking to cook other types of steaks in the air fryer you definitely can, they just might take a few more minutes. Here’s a little summary of cooking times for you when you cook in an air fryer at 400 degrees F:

Air fryer steak cooking chart:

• Rare: 125 degrees F: 5-7 minutes
• Medium-rare: 135 degrees F: 7-10 minutes
• Medium: 145 degrees F: 9-12 minutes
• Well done: 160 degrees F: 12-15 minutes

*Cooking time will vary depending on your steak thickness. If steaks are about 1 inch thick, time will be on the lower end of the range. If they’re closer to 1.5 inches it’ll be towards the longer end. The great thing about the air fryer is it’s super easy to pull out the basket, take a quick temperature check and add time if needed. Also, remember that the steak will continue to cook a few degrees after you pull it out!

How to cook garlic sirloin steak bites in the air fryer?

Now that we’ve covered cooking temps, let’s talk about how exactly to cook these. It’s super important to preheat your air fryer. You want the basket to be hot when you drop them in to give the outside a little sear. Other than that, all you have to do is cut your steak into bite-size pieces, sprinkle on some seasonings and cook!

When they’re done, I like to toss them in a little melted butter. You can mix in some garlic powder or parsley for flavor, or even some cayenne pepper to give them a little bite!

Want a few more air fryer sirloin steak recipes? Check out:

• Perfectly Cooked Air Fryer Sirloin Steak
• Perfect Air Fryer Steak

How to reheat steak in an air fryer?

When it comes to reheating steak, you can also use an air fryer. I like to set the temperature to about 350 degrees F and toss the steak in for 3 minutes or so. If you’re reheating steak bites, they might only take a minute or two since they’re smaller!

*Make sure you cut your steak across the grain! Not like I did in this photo 🙂 This is called being in a rush, trying to get work done while your kids are home!*

Air Fryer Sirloin Steak Recipe

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Air Fryer Steak Bites

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★★★★★

5 from 4 reviews

If you’re intimidated by the grill, these air fryer steak bites are the way to go. So easy and they come out perfect every time!

• Author: Lindsay

Ingredients

Scale1x2x3x

• 1 – 1.5 pounds top sirloin steak
• 1/2 tsp garlic powder
• 1/2 tsp salt & pepper
• 2 tsp brown sugar
• 1–2 Tbsp butter
• dried parsley

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Instructions

1. Cut top sirloin into bite-sized pieces. I usually cut them in half lengthwise and then 4 times across to make 8 cubes per steak and place into bowl.
2. In a small bowl mix garlic powder, salt and pepper and brown sugar.
3. Pour over steak and stir until well coated. 
4. Preheat the air fryer to 400 degrees.
5. Add steak and cook 4 minutes. Check temperature and remove or cook an additional minute.
6. Remove from air fryer and place in a bowl. Add 1-2 Tbsp butter and stir to coat steak bites as it melts. Sprinkle with desired seasonings like dried parsley, more salt and garlic powder etc!

Notes

Feel free to customize the seasonings. You can add cayenne pepper for spice, try a steak seasoning blend or increase the garlic powder. 

When adding butter at the end you can sprinkle with salt, parsley or other seasonings.

If you’re worried about overcooking, check at 3 minutes!

So easy and so delicious! These steak bites would also be great on my Steak Cobb Salad! If you prefer to grill, try these Grilled Steak and Potato Kabobs. Want to try different types of steak?

• Easy Air Fryer Flank Steak
• How To Cook A Ribeye Steak
• New York Strip Steak with Harissa Butter

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

This easy one pot chicken and rice is perfect for a busy weeknight. Most of the cooking time is hands-off letting you get other things done while it cooks!

Hi friends!

If you follow along on Instagram, you’ve seen me test one pot chicken and rice recipe several times now. It took a little tweaking to get the cooking times right for me and then I had several people test it and adjusted the recipe more based on their feedback.

Overall, the recipe is simple. Very basic ingredients and the flavor is great. The trickiest part is the rice. You have to use brown rice for this recipe. Otherwise, the cooking time will be off. What I’ve learned is that people prefer their rice to different degrees of doneness. I like brown rice because it’s a bit sturdier than white rice and I like mine to have some texture when I eat it. If you prefer yours a cooked a little more, you’ll just have to adjust the cooking times a bit.

This recipe uses a bag of frozen mixed vegetables (i use carrots and peas) and chicken breasts. Let’s cover a few common questions you might have:

Can I make one pot chicken thighs and rice?

Maybe you prefer chicken thighs over chicken breast. If I were going to sub thighs in this recipe, you could dice them up and cook like the breasts or you could try adding them at the beginning and letting them cook along with the rice and veggies and then shredding them up at the end.

How to make one pot Mexican chicken and rice?

If you want to put a Mexican spin on this dish, you could add black beans and corn during the last 10 minutes and change your veggies from peas and carrots to peppers and onions. Stir in shredded Mexican cheese instead of parmesan and top with fresh cilantro.

One Pot Cheesy Chicken Rice and Broccoli

This is another popular spin you could put on it. I would cook the rice by itself at the beginning, then add the chicken and then once you turn the heat off, stir in broccoli and cheddar cheese, cover and let it sit for 10-15 minutes.

Best One Pot Chicken and Rice Recipe

To make this recipe, it’s pretty simple. First, we’re going to get a large Dutch oven and throw in some butter, a bag of frozen vegetables, some uncooked brown rice, spices and some chicken broth. Bring it all to a boil and let it cook with the cover on for a while.

Then we’re going to add diced chicken and let it cook for a while more uncovered. Here’s where you might have to adjust the cooking time. You want to cook it until most of the broth is absorbed, but if you taste it and your rice isn’t quite done, you can add a bit more broth.

Then remove it from the heat, mix in some cheese and put the lid on to let it rest for a few minutes. And voila!

If you’re looking for more recipe ideas, find more chicken recipes here!

Here’s the full recipe:

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One Pot Chicken and Rice

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★★★★★

5 from 2 reviews

This easy one pot chicken and rice is packed with vegetables and full of flavor. Perfect comfort food for a cold night.

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 30 min
• Total Time: 35 minutes
• Yield: serves 4

Ingredients

Scale1x2x3x

• 3 Tbsp butter
• 12 oz bag frozen veggies (I use peas and carrots)
• 1 cup brown rice, uncooked
• 1 quart (4 cups) chicken broth
• 1 tsp dried parsley
• 1 tsp garlic powder
• 1 tsp paprika
• 1/2 tsp salt and pepper
• 1 – 1.5 pounds raw chicken breast, diced
• Freshly grated parmesan cheese to taste or 1 cup shredded mozzarella

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Instructions

1. In a large Dutch oven or pot, combine butter, vegetables, rice, broth and spices and bring to a boil
2. Reduce heat to medium (should still be bubbling), cover and cook 20 minutes.
3. Add chicken and bring to a boil again. 
4. Reduce heat to medium and cook uncovered for another 15-20 minutes. Almost all of the liquid should be absorbed. Taste the rice. If you want it cooked more, add 1/2 cup more broth at a time and continue to let it cook until rice reaches desired tenderness.
5. REMOVE FROM HEAT, stir in cheese and taste. Adjust seasonings adding more salt and peper if needed. Cover and let sit (with no heat) for 10 minutes before serving!

Sounds pretty simple right?

Let me know if you give this one a try! It’s a new favorite around here.

If you’re looking for more one pot chicken recipes, here are 5 more to try:

One Pot Chicken Thighs and Rice

This dish features several spices that give it tons of flavor without it being too spicy!

Grab the recipe!

One Pot Greek Lemon Chicken and Rice

This option is packed with Greek flavor and baked in the oven for a hands-off approach to a one pot meal!

Grab the recipe!

One Pot Cheesy Chicken Rice and Broccoli

An easy one pot meal made with pantry staples. The whole family will love it on a busy night!

Grab the recipe!

One Pot Chicken and Rice Instant Pot

Skip the stovetop and try this instant pot version of one pot chicken and rice. Just dump in the ingredients and let the instant pot do the work!

Grab the recipe!

Creamy Parmesan One Pot Chicken and Rice

Creamy, cheesy and so delicious, you’ll find yourself making this recipe over and over again!

Grab the recipe!

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!

This Easy Shrimp Quinoa Bowl is made on a sheet pan for easy cleanup and packed with protein and flavor. Perfect for a healthy, gluten-free lunch or dinner.

Hi friends!

I’ve been working on this recipe for a while now and I’m excited to share it with you. This Easy Sheet Pan Shrimp & Quinoa Protein Bowl is the second in my quinoa series. I recently shared this Greek Quinoa Salad with Feta and mentioned how I’m always looking for flavorful ways to eat quinoa because I don’t like it plain.

What Can I Make With Shrimp and Quinoa?

This shrimp quinoa bowl is a fun twist on fried rice. It uses quinoa instead of rice and adding a quick-cooking protein like shrimp makes it even more satisfying. If you’re looking for other shrimp and quinoa recipes, try these quinoa and shrimp dishes:

• Garlic Butter Shrimp & Quinoa via Pinch of Yum
• Shrimp Avocado Quinoa Bowls via Gimme Delicious
• Southwest Shrimp Quinoa Meal Prep via Fit Men Cook

Can You Bake Quinoa

This recipe calls for quinoa that’s already cooked. It’s actually best if you make the quinoa a couple of days ahead of time and then we bake the quinoa right along with veggies, shrimp and a flavorful sauce. Most people cook their quinoa on the stovetop but just a quick note that you can also bake it in the oven! Here’s how long to bake quinoa in case you want to try it for your shrimp quinoa bowl!

Recipes with Shrimp and Quinoa

Let’s talk about the ingredients in this recipe:

• Quinoa – cooked according to package directions and best if done at least one day in advance
• Frozen veggies – I used a bag of peas and carrots but any combination should work
• Shrimp- look for peeled and deveined and pull the tails off prior to cooking
• Eggs
• Sauce ingredients- oil, tamari (or soy sauce), sriracha, fresh ginger, garlic
• Green onion

That’s it! Nothing fancy but still full of flavor. Here’s how you make it:

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Easy Sheet Pan Shrimp & Quinoa Protein Bowl

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★★★★★

5 from 3 reviews

This Easy Shrimp Quinoa Bowl is made on a sheet pan for easy cleanup and packed with protein and flavor. Perfect for a healthy, gluten-free lunch or dinner. 

• Author: Lindsay

Ingredients

Scale1x2x3x

3 cups cooked quinoa (scant 1 cup dry)
1 pound shrimp, peeled & deveined/tail-off (thawed if frozen)
1 (10 oz) bag frozen mixed vegetables (I used peas & carrots)
3 eggs
1/4 cup oil (i use avocado oil)
1/4 cup tamari (or soy sauce if not gluten-free)
1 Tbsp sriracha – optional, more if desired
2 tsp freshly grated ginger
3 cloves garlic, minced
3/4 cup green onion, divided

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Instructions

1. Preheat oven to 400 degrees Fahernheit.
2. Spread quinoa and vegetables on a sheet pan lined with foil for easy cleanup. 
3. In a bowl, mix oil, tamari, sriracha, ginger and garlic. Taste the sauce and add more ginger or sriracha if desired. 
4. Pour sauce over quinoa mixture and stir to combine.
5. Bake for 10 minutes.
6. In a bowl, whisk 3 eggs.
7. Remove pan from oven, stir quinoa mixture and add shrimp. Drizzle with eggs and sprinkle with 1/2 cup green onion.
8. Bake 5 minutes, stir well and bake additional 3-5 minutes or until shrimp are pink and cooked!

Sounds pretty easy right? The best part of this recipe is that it tastes just as good on days 2 and 3 as it does on day 1 which means it’s perfect for meal prep. Make a batch and enjoy it for lunch or dinner all week long. Want to learn more about food prep? I have a whole course available to teach you all my best tips and tricks! Check out my Mastering Food Prep course for details.

Let me know if you try this one!

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This Greek Quinoa Salad with Feta is made with just a few simple ingredients and packed with flavor! Enjoy this salad alone or pair it with chicken for a full meal.

Hi friends!

Today I’m going to introduce you to my favorite summer lunch – Greek Quinoa Salad with Feta, plus chicken and chips for scooping. Oh and I top mine with guacamole!

The main reason I love this salad is that it makes quinoa taste good. I’m not a fan of plain quinoa so I’m always looking for ways to jazz it up and it only requires a few simple ingredients to do it.

Quinoa Salad with Feta Ingredients

Let’s run down the basic ingredients:

• Quinoa- I used tricolor quinoa but white, red or black is fine!
• Tomato – I use quartered cherry tomatoes
• Red pepper – Red, orange or yellow bell peppers will work
• Green onion – I prefer green onion to red but red onion would probably be more suitable for this salad so feel free to use either.
• Cucumber – I slice them in half lengthwise and scoop out the seeds before chopping.
• Crumbled feta – I prefer smaller chunks but feel free to leave them large if you prefer.

Quinoa Salad with Feta Dressing

The dressing for this salad is super simple yet full of flavor! I don’t even measure anymore when I make it. Just pour a little of this and that and shake it all up.

• Oil – I use avocado oil but olive oil would work well too.
• Red wine vinegar – Most important! Adds the best flavor.
• Lemon juice – You’ll definitely want fresh lemon juice.
• Dijon mustard – pairs well with vinegar and lemon.
• Maple syrup – you could sub honey. This is optional for a little added sweetness. Taste it without and decide if you want to add!

What To Serve with a Greek Quinoa Salad with Feta

As I mentioned, this can be enjoyed in a variety of ways. It makes a great vegetarian meal or side dish all on its own. If you want to add more protein, I often add chicken. I use this Simple Chicken Marinade for Meal Prep, cook the chicken in the air fryer and then thinly slice it. I add it to a bowl with some of this quinoa salad, top with guacamole and add chips for scooping.

Looking for other things to pair with this quinoa salad? Try these:

• Honey Garlic Air Fryer Tofu
• Greek Yogurt Chicken Marinade…with a kick!
• Paleo Turkey Sweet Potato Meatballs

So here’s the quinoa salad recipe:

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Greek Quinoa Salad with Feta

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This Greek Quinoa Salad with Feta is made with just a few simple ingredients and packed with flavor! Enjoy this salad alone or pair it with chicken for a full meal.

• Author: Lindsay
• Prep Time: 5 min
• Cook Time: 15 min
• Total Time: 20 minutes

Ingredients

Scale1x2x3x

3/4 cup dry quinoa
1 bell pepper, diced
1 pint cherry tomatoes, quartered
1/2 cup sliced green onion (or red onion)
1 cup cucumber, diced
1/3 cup crumbled feta

3 Tbsp avocado oil
2 Tbsp red wine vinegar
1 Tbsp fresh lemon juice
1 tsp dijon mustard
1/2 tsp oregano
1–2 tsp honey, optional

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Instructions

1. Cook quinoa according to package directions.
2. Let cool at least 10 minutes, then combine quinoa with pepper, tomato, onion, cucumber and feta.
3. In a small bowl or jar, combine oil, red wine vinegar, lemon juice, dijon mustard and oregano. Stir or shake well to mix. Taste and add honey to sweeten if desired.
4. Pour over quinoa mixture and stir until well combined.

Notes

Feel free to add garlic to the salad or dressing if you’d like!

This salad is best served cold and the flavors will deepen as it sits which makes it perfect for meal prep! Want to learn more about how to meal prep? Check out my course Mastering Food Prep.

Want more quinoa recipes?

• Easy Sheet Pan Shrimp Quinoa Bowl
• Tuna Quinoa Cakes
• Cheesy Mexican Quinoa
• Mushroom Quinoa Meatball Sandwich
• Quinoa Breakfast Bars
• Caramelized Peach Quinoa Breakfast Bowl

Enjoy!

–Lindsay–

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Looking for the best chicken finger recipe? These Easy Ritz Chicken Fingers will be your new go-to recipe. Kid-friendly and super easy to make.

Hi friends!

If you’re looking for an easy chicken finger recipe, you’ve come to the right place. I’ve tried out several homemade chicken finger recipes on my kids over the past few years and this is the clear winner. And they could not be easier to make.

Easy Chicken Finger Recipe

It’s honestly just chicken tenders (which you can buy already cut), dried off, dipped in egg and toss in crushed crackers and then baked. This is a perfect recipe to get kids helping in the kitchen. They will love putting the crackers in a bag and crushing them – either with their fist or with a meat mallet. And if they don’t love touching raw meat, they can use tongs to dip the chicken fingers in egg and then drop them into the bag of crumbs, seal it up and shake them around.

Chicken Finger Recipe – Air Fryer

Can you make these in the air fryer? Absolutely. Depending on what size your basket is, you may need to do more than one batch at a time that you can lay them in a single layer. I’ve found the time and temperature to be similar to the oven. I set the temp at 400 and check them after 8 minutes or so, depending on the size of the chicken fingers. If they need a few extra minutes to reach 165 degrees Fahrenheit just pop them back in!

Best Chicken Finger Recipe

Best Baked Chicken Finger Recipe

The best way to cook these in the oven, in my opinion, is to put a cooling rack on top of your baking sheet. This allows some air to circulate underneath while they’re baking so the bottoms don’t get soggy.

Here’s what it looks like:

Also note that this works best when your crackers are really finely crushed. If you don’t want to take the time to do it by hand you can throw them in the food processor.

Here’s the best easy chicken finger recipe:

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Best Easy Chicken Finger Recipe

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Looking for the best chicken finger recipe? These Easy Ritz Chicken Fingers will be your new go-to recipe. Kid-friendly and super easy to make.

• Author: Lindsay

Ingredients

Scale1x2x3x

• 1.5 pounds chicken tenders
• 2 eggs, whisked
• 3 Tbsp flour
• 1 sleeve Ritz crackers

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Instructions

1. Remove chicken tenders from package and pat dry. 
2. Place crackers in a large Ziploc bag and crush until finely ground.
3. Dip tenders in flour, then egg and then place into the Ziploc bag 2-3 at a time. 
4. Seal the bag and shake until well coated. 
5. Place a cooling rack on top of a baking sheet and spray with oil. 
6. Set coated chicken tenders on the cooling rack. 
7. Bake at 400 degrees F for 10-15 minutes (until they reach 165 degrees F). 

Notes

• If you don’t have chicken tenders, you can cut chicken breasts into strips or nugget-sized pieces.
• If you don’t want to crush crackers by hand, stick them in the food processor or blender.
• These can be made in the air fryer. Cook at 400 for 8-12 minutes.

Do you see what I mean when I say easy?! Hardly even a recipe…but definitely a must-try!

Enjoy!
–Lindsay–

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Want to learn how to meal prep? In this Mastering Food Prep course, developed by a Registered Dietitian and mom of 3, you’ll learn the five steps to meal prep, how to find your food prep focus area, tips for flexible food prep and more.

Hi friends!

Today I am launching my brand new e-course called Mastering Food Prep. If you’ve been around for any length of time you know I’m a huge fan of food prep. I’ve been doing it myself for the past 10 years. I have written blog posts about it and even an ebook – The Ultimate Guide to Food Prep. But in this course, I take EVERYTHING I’ve learned over the past 10 years, all my best tips and tricks and put them in a course so I can teach you how to food prep.

Buy Mastering Food Prep!

In case you’re not sure whether this course is right for you, let me highlight what we cover in a few of the modules!

First, I want to tell you about one of the most important aspects of food prep – your focus area.

When I hear about food prep sessions that fail, it’s usually because people are too ambitious. They see some food prep on Instagram and they try to dive in headfirst and replicate exactly what someone else did….or they feel like they have to prep every single meal they’re going to eat in order for it to be worth their time.

NOT TRUE.

In my Mastering Food Prep course, I teach you how to find your food prep focus area and really zone in on what time of the day you struggle most with. Wouldn’t it be great to spend your food prep time really focusing on the area that will have the most impact on the week ahead?

Breakfast Meal Prep (or Snack Meal Prep)

Food Prep Snacks

Here’s an example:

Say you’re a stay-at-home mom with 3 young kids. They’re not in school yet so you don’t have to rush out the door in the mornings and breakfast isn’t super challenging. The kids still take a nap so in the afternoon you typically have some time to get dinner put together or started so dinner doesn’t really stress you out. But snack time is challenging. You’ve got 3 kids who play hard all morning and then suddenly need a snack IMMEDIATELY. They also wake up from their nap starving and need to eat ASAP to stave off meltdowns. As a result, you’re either trying to prep a snack with 3 kids screaming or maybe you’re turning to store-bought snacks more often while wishing you had a better balance of store-bought and homemade.

What if you took an hour on the weekend to prep with a focus on snacks? You could make some pancakes, a batch of muffins and some bags of trail mix, plus some energy bars, PBJ & smoothies for the freezer?

If I were doing this exact food prep session, here’s how I would do it:

I’d turn the oven on and preheat the griddle. While they were heating up, I would mix up the muffin batter and pancake batter. Stick the muffins in as soon as the oven is hot and then make the pancakes. Once the pancakes are done, pull out the food processor and make a batch of energy bars and stick them in the freezer. Next, make a little assembly line to spread some peanut butter and jelly on several slices of bread and freeze them in a stasher bag. And finally, dump some fruit and milk into the blender to make a big batch of smoothies. Portion into glass jars and freeze. If you still have time, portion some cereal, pumpkin seeds and raisins into baggies for some homemade trail mix.

Healthy Meal Prep Ideas For The Week

Now you have several quick snack options that can be ready in just a minute or two.

• Microwave a few pancakes and serve with a yogurt
• Grab a muffin and serve with a cheese stick
• Give them a bag of trail mix plus some fruit
• Stick a smoothie in the microwave for 1 minute and serve with a handful of goldfish or crackers.
• Microwave a PBJ for 15 seconds
• Grab an energy bar they can eat straight from the freezer.

Can you see how this would make your life easier?

In Mastering Food Prep course I give you some tips for finding your food prep focus area and then walk you through 4 more examples just like this one, including an exact breakdown of how I would tackle each food prep session.

Another secret to a successful food prep session is proper planning. In Mastering Food Prep, I share my 5 step process for a successful food prep session. One of those steps includes using my prep planning template.

Meal Prep Ideas

In my food prep course I’ll teach you exactly how to use this planning template:

• How to use your focus area to plan what you’re going to prep (Hint- it doesn’t have to be just dinner)
• How to break down your list into every single thing you’re going to prep
• Why breaking your list down into areas of the kitchen is important
• What you can do to help your prep go more smoothly if your list has too many items in one single area.

Imagine heading into your weekend food prep session knowing EXACTLY what you’re going to prep and what order you’re going to do it in. How much more smoothly do you think it would go? Would it be less stressful than just walking into the kitchen and winging it, hoping to get a few things done?

And finally, let’s talk about lunch. Do you struggle with lunch? Are you eating out more than you’d like because the thought of packing lunch after dinner or in the morning is overwhelming? Are you tired of packing the same thing for lunch every day just because it’s quick and easy?

Work Lunch Ideas

What if you had some basic options prepped in the fridge that you could combine quickly in different ways?

Say you prepped grilled chicken, ground turkey, roasted sweet potatoes and quinoa and used those along with some pre-made sauces like bbq sauce and salsa to make 4 different lunches.

Meal Prep Ideas

Quick Lunch Ideas For Work

• Add grilled chicken and quinoa to a bag of southwest salad mix and top with bbq sauce.
• Mix ground turkey, quinoa and sweet potatoes with salsa. Pack a separate container of shredded cheese and pack some chips. At lunchtime spread the chips on a plate, top with turkey mix and cheese and microwave for nachos.
• Toss the chicken in bbq sauce and serve it with a side of roasted sweet potatoes and a bag of steamed broccoli.
• Mix ground turkey with a bag of coleslaw and a bag of frozen mixed veggies. Saute 5 min and top with soy sauce and sriracha.

Do you see how having a few prepped components can be helpful for throwing together lunches quickly? You don’t have to eat the same lunch every single day!

I give a few more flexible food prep examples in my Mastering Food Prep course and also talk about my 2×2 dinner prep method where you take 2 ingredients and use them in 2 different recipes so dinner doesn’t get boring!

If this information was helpful, you’ll love my Mastering Food Prep Course. For all the details about exactly what’s included, click the button below!

Buy Mastering Food Prep!

Enjoy!
–Lindsay–

LEARN HOW FOOD AFFECTS YOUR BODY.

Get my free Table Talk email series where I share bite-sized nutrition information about carbs, protein, and fat, plus bonus information about snacks and sugar!