Porcupine Meatballs made easy with uncooked rice, ground turkey, eggs and without tomato sauce. Then bake, cook in slow cooker or Instant Pot, or freeze for later.

I can’t decide which I love better! These meatballs, my Thai meatballs or Mexican meatballs.

I grew up eating porcupine meatballs. My mom always made them in a clear sauce with broth and spices. Also she made meatballs large, so you eat only one or two meatballs.

This slow cooker porcupine meatballs recipe is amazing! Meatballs hold their shape while being flavorful and tender. And so juicy, saucy and filling because of brown rice and turkey’s high fiber and protein content.

Ingredients for Porcupine Meatballs

• Ground turkey: I use extra lean ground turkey because it is healthier. You can use any meat like extra lean ground beef, ground pork or ground chicken.
• Rice: We use brown rice because it contains bran and fiber. You can use white rice. The key is to use long grain rice so it sticks out. But you can use any, to be honest.
• Eggs: Eggs act as a binder although you can skip them. I tried and porcupine meatballs do not fall apart.
• Broth: Meatballs actually cook in a broth because we use uncooked rice. You can use homemade chicken broth or vegetable broth, Instant Pot chicken broth, broth from a carton or organic bouillon cubes mixed with water.
• Cornstarch: For the slurry to thicken the sauce.
• Simple seasonings like Italian seasoning, salt and pepper.

How to Make Porcupine Meatballs in Slow Cooker

This recipe yields 10 large porcupine balls. You can make 20 small ones.

I decided to make porcupine meatballs in slow cooker because I thought they make a perfect candidate for “dump and go” crockpot recipe. Even brown rice is uncooked!

• Shape the meatballs: In a large bowl, combine ground turkey, rice, eggs, Italian seasoning, salt and pepper. Using your hands, mix very well and then shape into 10 large meatballs and place at the bottom of large crock pot.
• Slow cook: Cook for 4 hours on high heat or for 8 hours on low heat. While rice is slowly expanding it acts as a binder along with eggs to keep ground turkey shaped into meatballs.
• Thicken the sauce: At the end, whisk cold water with cornstarch, add to the slow cooker, cover and cook on High for 10-20 minutes or until thickened.

How to Make Porcupine Meatballs in Instant Pot

I am absolutely in love with my Instant Pot! No surprise, I cook meatballs in Instant Pot as well.

To cook porcupine meatballs in Instant Pot:

• Follow the recipe to form the meatballs.
• Pressure cook on High pressure for 15 minutes in 8 quart Instant Pot or for 20 minutes in 6 quart Instant Pot.
• You can release pressure using Quick Release method. Open the lid and separate meatballs from each other, if necessary.
• Press Saute, whisk in a slurry and cook until sauce has thickened a bit. It helps to remove a few meatballs and then add them back.

Can I Bake Them?

Yes. Bake porcupine meatballs in a baking dish while covered in preheated oven to 375 degrees F for 45 minutes. Check for doneness and if rice is ready, uncover and pour the slurry into the liquid spots. Bake for another 5 minutes or until sauce has thickened.

Tips for Best Results

• Don’t overwork the meat mixture: Once all ingredients are incorporated with ground turkey, stop mixing. This will ensure your porcupine meatballs turn out light and fluffy.
• Use cold ingredients from the fridge: The colder is meat and eggs, the easier it is to shape the meatballs. They also turn out more juicy because the fat melts during cooking and not before.
• For easier rolling: Dip your hands into a bowl with water in between rolling each meatball.
• Do not open the lid: During slow cooking do not lift the lid and peek inside to check on meatballs. Every time you do that, the steam escapes and cooking time increases. It’s OK to check on meatballs towards the end though.

What Do I Serve Porcupine Meatballs with?

Porcupine meatballs are a meal on their own including the meat and rice. However, if you’re super hungry you could serve it with extra starch like healthy mashed potatoes or Instant Pot mashed potatoes.

I usually make super simple cucumber and tomato salad or garlic green beans to go with meatballs. They also pair well with cabbage like this braised cabbage and apples.

On lazy days, it is a green smoothie or just some crusty bread for mopping up the sauce!

How to Store

Store: Refrigerate leftovers in an airtight container for up to 5 days.

Freeze cooked: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw porcupine meatballs in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.

Or freeze uncooked: Form the meatballs, place on a baking sheet and freeze for up to 2 hours. Then transfer to a Ziploc bag and store in a freezer for up to 3 months.

When ready to cook, I would recommend to bake them from frozen with extra 10 minutes. For Instant Pot, no changes are necessary. And for slow cooker, you have to thaw meatballs first and then cook as per recipe.

FAQs

More Dinner Recipes to Try

• Healthy turkey meatballs
• Turkey meatball soup
• Slow cooker turkey meatloaf
• Cranberry turkey meatballs

You might also love to browse all of my healthy ground turkey recipes!

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Slow Cooker Porcupine Meatballs

Porcupine Meatballs made easy with uncooked rice, ground turkey, eggs and without tomato sauce. Then bake, cook in slow cooker or Instant Pot.

Course Dinner

Cuisine Ukrainian

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 12 minutes minutes

Servings 10 meatballs

Calories 193kcal

Author Olena Osipov

Equipment

• Slow cooker

Ingredients

• 2 pounds ground turkey chicken, beef or pork
• 1 cup brown rice uncooked, rinsed & drained
• 2 large eggs
• 1 teaspoon salt
• 1 teaspoon Italian seasoning or 1/2 tsp dried basil + 1/2 tsp dried oregano
• 1/2 teaspoon ground black pepper
• 3 cups chicken broth low sodium
• 1/4 cup cold water
• 3 tablespoons cornstarch
• 2 tablespoons green onions, parsley or dill finely chopped (for garnish)

US Customary – Metric

Instructions

• In a large mixing bowl, add ground turkey, rice, eggs, Italian seasoning, salt and pepper. Using your hands, mix just enough to combine.
• Form 10 large meatballs a size just a bit shy of a tennis ball’s size. Or you can make 20 or so smaller meatballs.
• Place in a single layer on a bottom of large slow cooker. Meatballs will fit snuggly. Just pack them gently and tight. Pour broth gently over the meatballs.
• Slow cook on Low for 7-8 hours or on High for 3-4 hours.
• In a small bowl, whisk cold water with cornstarch. Pour slurry over the meatballs, cover and cook on High for 10-20 minutes or until sauce has thickened. Serve warm.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely, and freeze in an airtight container for up to 3 months. Thaw in a refrigerator overnight. Reheat in a microwave or in the oven at 375 F for 10 minutes.
• In Instant Pot: Pressure cook on High pressure for 15 minutes in 8 quart Instant Pot or for 20 minutes in 6 quart Instant Pot. Release pressure right away and separate meatballs. Press Saute, whisk in a slurry and cook until sauce has thickened a bit.
• In the oven: Bake porcupine meatballs in a baking dish while covered in preheated oven to 375 degrees F oven for 45 minutes. Check for doneness and if rice is ready, uncover and pour the slurry into the liquid spots. Bake for another 5 minutes or until sauce has thickened.

Nutrition

Serving: 1meatball | Calories: 193kcal | Carbohydrates: 17g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 83mg | Sodium: 292mg | Fiber: 1g | Sugar: 1g

The post Slow Cooker Porcupine Meatballs appeared first on iFoodReal.com.

This Instant Pot Mac and Cheese recipe is velvety, creamy, and cheesy. It’s easy one pot meal that requires no draining and is ready in 30 minutes.

Other modern day pressure cooker family favorites around here are Instant Pot goulash and Instant Pot chicken pasta.

My stovetop healthy mac and cheese recipe requires constant stirring and baked mac and cheese with cauliflower needs time to bake.

So when I’m short on time, Instant Pot mac and cheese is my go-to unless I am feeling like a little spicy, then I make this one pot chili mac.

Why You’ll Love This Recipe

• Easy one pot meal: Add ingredients and let Instant Pot do all the work. With no draining the pasta! Perfect for when you are feeling uninspired or tired.
• Crowd pleaser: The creamy melted cheesy macaroni is something people just can’t get enough of!
• Versatile dish: Serve as a main dish with a salad or it can be a side dish to complete any meal.
• Healthier version: Uses less cheese, whole wheat pasta or gluten-free pasta can be used too.
• Budget friendly: Great when you’re running low on groceries.

Ingredients for Instant Pot Mac and Cheese

To make this mac and cheese in Instant Pot, you will need just 8 simple ingredients.

• Pasta: Traditional elbow shape pasta is the classic. Any small pasta that can hold the sauce, like shells, fusilli, and cavatappi pasta works. You can use whole wheat pasta, white pasta, or gluten-free pasta.
• Cheese: I use marble cheese because it is combination of two cheeses and has high melting factor. Good quality sharp cheddar cheese is also nice. I recommend to buy a block of cheese and grate it yourself because it will not be coated in anti-caking agents that prevent it from melting. Also it tastes better.
• Milk: I always have 3.25% milk on hand, so that’s what I use. 1% or 2% regular milk will work as well. Just keep in mind, the higher the fat content, the creamier the mac and cheese.
• Spices: A touch of mustard, garlic powder, salt, and pepper.

How to Make Instant Pot Mac and Cheese

Here is a quick photo overview how to make Instant Pot mac and cheese. Just cook the pasta, and stir in cheese and milk. You can find full recipe card below.

• Add ingredients: Add pasta, butter, spices, and water to any size Instant Pot. Most Instant Pot recipes do not require stirring but with this one I prefer to stir to make sure the pasta cooks through.
• Cook: Close the lid and set valve to Sealing. Pressure cook mac and cheese for 3 minutes on high pressure. It will take your pressure cooker about 5-7 minutes to come to pressure. The smaller the pot, the faster it pressurizes.
• Release the pressure: Wait 8 minutes before releasing pressure, then turn the valve to Venting. Open the lid and stir the pasta. If you see some is stuck together, just separate it gently with a spoon.
• Add cheese and milk: Add cheese in portions, stirring in between. Instant Pot mac and cheese sauce might look stringy at first but once you start stirring in the milk, it will become creamy. Add milk and stir again.

Tips for Best Results

• Don’t do Quick Release: If you turn the valve to Venting right away, pasta water will splatter everywhere. Once the 8 minutes of Natural Release is up, go ahead and turn it then.
• For gluten-free pasta: I recommend to cook it for 1 minute with the same pressure release.
• If your pasta is undercooked: Close the lid, let it sit for 5 minutes and let residual heat continue to cook the pasta. Don’t worry, it will get there, it’s pasta!
• Different cheese to use and not: Any smooth melting cheese like gouda, gruyere, fontina, Swiss and Monterey jack would be great choices! Mozzarella cheese and provolone cheese are more stringy, so I recommend to avoid them.
• Don’t use canned milk: I see many Instant Pot mac and cheese recipes online call for evaporated milk. I don’t recommend to use it as it is processed food and lacks flavor.
• For 3 quart Instant Pot: No changes to the recipe are necessary.
• Adjust consistency: We like creamy macaroni and cheese, so 1 cup of milk is the perfect amount for us. You can add less or more in portions, if you prefer. Keep in mind pasta soaks up liquid by the minute.

Variations

• Extra heat: A touch of hot sauce like sriracha or Frank’s Red Hot adds more flavor than it does heat.
• Spices and seasonings: Everything bagel, Montreal steak spice, paprika, nutmeg, soy sauce and even honey are great additions for you creative types.
• Bacon: Leftover chopped bacon crumbles.
• Dairy free: Use your favorite plant-based milk and cheese but keep in mind taste will change and so might the texture.
• Broth: Using chicken broth or vegetable broth instead of water will give your macaroni and cheese another layer of flavor.
• Tangy: A few readers asked to use yogurt instead of milk. Absolutely you can, mac and cheese will be more tangy. Sour cream would have the same effect.

What to Serve with Mac and Cheese?

Obviously, we like pasta and cheese on its own. I mean, what’s not to like?! But to make Instant Pot mac and cheese healthier and a complete meal, here are a few ideas:

• Chicken: Serve with baked chicken breast or oven baked chicken thighs for a protein-packed dinner.
• Veggies: Roasted cauliflower or baked asparagus adds necessary fibre, vitamins, and color to the plate. No time? We always whip up this green smoothie when in a rush.
• Side dish: Making this recipe as a side dish? Check out these healthy Thanksgiving recipes and holiday recipes.

How to Store and Reheat

Store: This recipe serves 6 people as I’m not a fan of macaroni and cheese leftovers. However, you can refrigerate leftovers in an airtight container for up to 2 days. You can also cut ingredients in half and keep the same cooking time to make less.

Pasta doesn’t freeze well, so I don’t recommend to do it.

Keep Warm function: You can use it but keep in mind pasta absorbs liquids fast and the longer you heat it, the faster the sauce dries out and the pasta becomes mushy. You can rehydrate it by adding a splash of milk once in a while.

Reheat: On your pressure cooker, Press Sauté and add a splash of water or milk. Stir mac and cheese in Instant Pot gently until heated through. On the stove top, do the same over low heat. If you’re only reheating a serving or two, pop it in the microwave.

FAQs

More Instant Pot Pasta Recipes

• Instant Pot chicken alfredo
• Instant Pot spaghetti
• Instant Pot ground beef stroganoff
• Instant Pot meatballs and pasta

For more dinner idea, browse these 45 healthy Instant Pot recipes.

Print

Instant Pot Mac and Cheese

This Instant Pot Mac and Cheese is velvety, creamy, and cheesy. It's easy one pot meal that requires no draining and is ready in 30 minutes.

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 5 minutes minutes

Cook Time 3 minutes minutes

Pressure Up & Down Time 22 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 383kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 13 ounces elbow macaroni uncooked (4 cups)
• 2 tablespoons butter unsalted
• 1/2 teaspoon mustard from a bottle
• 1 teaspoon garlic powder
• 3/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 4 cups cold water
• 1 cup milk 2% or 3.25%
• 1 1/4 cups cheddar or marble cheese shredded

US Customary – Metric

Instructions

• To Instant Pot, add pasta, butter, mustard, garlic powder, salt, pepper and water.
• Close the lid, turn pressure release valve to Sealing and press Pressure Cook on High or Manual for 3 minutes.
• After allow pressure come down on its own for 8 minutes to prevent splatters all over your counter. Then turn pressure release valve to Venting to release remaining pressure.
• Open the lid and gently stir the pasta. Add cheese in portions, stirring in between. It might look stringy. Then add milk in 1/4 cup portions until desired consistency, stirring in between. Mac and cheese will become creamy.
• Serve hot and immediately for best results.

Video

Notes

• Store: Refrigerate leftovers in an airtight container for up to 2 days. Or make less, by cutting recipe ingredients in half and keep same cook time. Reheat on Sauté in Instant Pot and add a splash of water or milk, then stir gently until heated through. 
• Freeze: Pasta doesn’t freeze well.
• For gluten free pasta: I would cook it for 1 minute with same 8 minute pressure release.
• If pasta appears undercooked: Usually due to altitude or whatever other reason because it is Instant Pot. Then close the lid, let it sit for 5 minutes and it will get there.
• Instant Pot size: No changes to recipe necessary if using 3 quart Instant Pot. Recipe can be doubled in 6 or 8 quart Instant Pot only.

Nutrition

Serving: 1.5cup | Calories: 383kcal | Carbohydrates: 49g | Protein: 15g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 39mg | Sodium: 505mg | Fiber: 2g | Sugar: 4g

The post Instant Pot Mac and Cheese appeared first on iFoodReal.com.

Hearty Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Add your favorite toppings and dig in!

If you like this quinoa recipe, try my one pot chicken quinoa and chicken quinoa skillet.

If you are looking for a comforting meal that is both quick and flavorful, this chicken quinoa chili is for you. Especially, if you are scrambling what to make for dinner on a busy weeknight!

Serve quinoa chili on any cool night when you need something cozy, when you’re hosting game day, or when you want healthy lunches all week long.

Why You’ll Love This Recipe

• Made in one pot: Dump and go chili recipes cut down on dishes and are perfect for busy schedules.
• Uses pantry staples: You’ll only need 10 minutes of prep time, there’s not much chopping, and instead of fresh onion and garlic we add flavoring with dried spices.
• So delicious: Enjoy juicy pieces of chicken, hearty quinoa, firm and tender beans in every bite.
• So healthy: As per Healthline, quinoa is a nutrient-dense grain that has become very popular in the past couple of decades. It’s gluten-free, high in fiber, a good source of plant protein, high in vitamins and minerals, and contains antioxidant and anti-inflammatory compounds. It’s easy to make and can be added to your favorite dishes.

Ingredients for Chicken Quinoa Chili

Chicken quinoa chili recipe is made with10 ingredients, a simple spice blend, and full of cozy, warm flavor!

• Chicken: Cut 3 large boneless skinless chicken breasts into 1.5 inch pieces. You can also use chicken thighs, see tips below.
• Veggies: Choose 2 sweet bell peppers like orange, yellow, or red bell pepper.
• Beans: One can of low sodium red kidney beans and one can of low sodium black beans, both drained and rinsed. If you don’t have black beans you can use more kidney beans, I like Instant Pot kidney beans.
• Tomato sauce: Adds a tangy flavor and acts as a thickening agent.
• Diced tomatoes: Adding canned diced tomatoes with their juices adds flavor and texture to soup and stew recipes. Choose low sodium, and if you don’t like chunks of tomato feel free to use crushed tomatoes instead.
• Quinoa: Uncooked white quinoa or tri-color quinoa.
• Chicken broth: Use low sodium chicken broth, homemade chicken broth or Instant Pot chicken broth. Vegetable broth can also be used.
• Spices: This quinoa chili is seasoned with a blend of chili powder, onion powder, garlic powder, taco seasoning, and cumin.
• Salt: Enhances all other ingredients and increases the taste of the entire dish.
• Oil: Extra-virgin olive oil or avocado oil for frying.
• Optional toppings: Our favorites include shredded cheddar cheese, jalapeños, cilantro, lime and avocado.

How to Make Chicken Quinoa Chili

Here’s a quick photo overview how to make chicken quinoa chili. Simply add the ingredients to a Dutch oven and let them cook and mingle.

There is a full recipe card below.

• Combine spices: Add chili powder, onion powder, garlic powder, taco seasoning, and cumin to a small bowl and stir.
• Brown the chicken: Heat a Dutch oven or large deep skillet on medium-high heat and coat with oil. Add cubed chicken along with 2 tablespoons of spice mixture and a sprinkle of salt. Cook for 10 minutes then transfer to a small bowl and set aside.
• Sauté bell peppers: Add remaining oil to the large pot on medium heat. Then add chopped bell peppers, 1 tablespoon of spice blend, and salt. Sauté for 5 minutes.
• Simmer: Add broth and stir, scraping the bottom and deglazing the pot. Then add previously cooked chicken with its juices, all the remaining ingredients including the rest of the spice mixture, stir, and cover with lid. Bring to a boil, reduce heat to low, and cook for about 15 minutes. Stir and cook for another 15 minutes.
• Serve: Let chili rest for 5 minutes off heat. Add extra broth for thinner consistency, if desired and serve hot with optional toppings.

Tips for Best Results

These cooking tips are easy ways to make this chili recipe the best!

• To make it more saucy: Add any broth to desired consistency after cooking. Or add 1 cup extra broth before cooking and adjust more after if needed.
• Use leftover cooked quinoa: If that’s what you have on hand, reduce broth to 1/2 cup, simmer beans with sauces for 15 minutes, then add cooked quinoa.
• Be mindful of burning: Because of tomato sauce and quinoa, it’s important to simmer on low and stir half way through.
• Use any beans: I love the combination of kidney beans and black beans but any beans would work. Use canned white beans, cannellini beans or pinto beans. You can also used cooked dried beans, if you have some.
• Use chicken thighs: If you prefer chicken thighs, you’ll need about 8-9 boneless skinless chicken thighs.
• Add corn: I kept this recipe simple for busy weeknights but you can also add 1 cup of frozen corn before cooking. Still simple but with more sweet flavor.

What to Serve with Quinoa Chili?

Quinoa dinner recipes make healthy, filling meals on their own. Add some delicious toppings to your quinoa chili like shredded cheese, lime juice, jalapeños, cilantro, avocado, sour cream, or Greek yogurt and you’re all set!

However, with a house full of hungry teenagers I often make healthy cornbread or healthy cornbread muffins to go with it.

Or if I have some leafy greens to use up, a simple lettuce salad or butter lettuce salad and a handful of tortilla chips is perfect.

How to Store

Store: After the chili cools, place in an airtight container and refrigerate for up to 5 days.

Freeze: Cool completely to room temperature and store leftovers in the freezer for up to 3 months.

Thaw in the refrigerator overnight. Then reheat on the stove, covered on low heat with a splash of broth.

FAQs

More Quinoa Recipes to Try

• Chicken quinoa bowl
• Chicken chickpea stew
• Healthy chicken pot pie
• Beef quinoa stew

More Chili Recipes to Make for Dinner

• Instant Pot vegetarian chili
• Buffalo chicken chili
• Healthy white chicken chili
• Ground chicken chili

Print

Chicken Quinoa Chili

Chicken Quinoa Chili with beans, bell peppers, juicy chicken, savory spices, and an extra boost of protein. Just add your favorite toppings!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8 servings

Calories 417kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 3 large boneless skinless chicken breasts cut into 1.5 inch pieces
• 2 large sweet bell peppers chopped
• 15 ounces can red kidney beans low sodium, rinsed & drained
• 15 ounces can black beans low sodium, rinsed & drained (or more kidney beans)
• 15 ounces can tomato sauce low sodium
• 15 ounces can diced tomatoes low sodium
• 1 1/4 cups quinoa uncooked
• 1 1/2 cups chicken broth low sodium
• 2 tablespoons chili powder low sodium
• 1 tablespoon onion powder
• 1 tablespoon garlic powder
• 2 teaspoons taco seasoning low sodium
• 1 teaspoon cumin
• 1/2 teaspoon salt divided
• 2 tablespoons oil for frying, divided
• Shredded cheddar cheese, jalapeños, cilantro, lime and avocado for toppings, optional

US Customary – Metric

Instructions

• In a small bowl, add chili powder, onion powder, garlic powder, taco seasoning, cumin and stir to combine.
• Preheat Dutch oven or large deep skillet on medium – high heat and swirl 1 tablespoon of oil to coat. Add chicken, sprinkle it with 2 tablespoons of spice mixture and 1/4 teaspoon salt. Cook for 10 minutes, stirring occasionally. Transfer to a small bowl and set aside.
• Return pot to medium heat and add remaining 1 tablespoon of oil. Add bell peppers and sprinkle with 1 tablespoon of spice mixture and remaining 1/4 teaspoon salt. Saute for 5 minutes, stirring occasionally.
• Add broth and stir for 1 minute, scraping the bottom and deglazing the pot. Then add previously cooked chicken with its juices, kidney beans, black beans, tomato sauce, diced tomatoes, quinoa, remaining spice mixture and stir. Cover, bring to a boil, reduce heat to low and cook for 15 minutes. Stir and cook for another 15 minutes.
• Remove from heat and let chili rest for 5 minutes developing the flavors. Add extra broth for thinner consistency, if desired. Quinoa will absorb liquid as it sits. Serve hot with desired garnishes.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight and reheat with a splash of broth covered on low heat.

Nutrition

Serving: 1.5cups | Calories: 417kcal | Carbohydrates: 53g | Protein: 34g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 555mg | Fiber: 14g | Sugar: 5g

The post Chicken Quinoa Chili appeared first on iFoodReal.com.

Learn how to cook perfect Boneless Leg of Lamb Recipe every time! Herb crusted and garlic stuffed, this is an easy lamb roast anyone can make!

If you have bone-in leg of lamb, use this leg of lamb recipe. We also absolutely love our braised lamb shanks!

My favorite way to celebrate anything is with this boneless leg of lamb recipe. I love roasting it because it’s so easy to make but looks grande on the table!

I created this recipe about 15 years ago. I make it for Easter dinner, Holidays or whenever I need to leave a lasting impression. Works every time!

Why You Will Love This Recipe

• Easy to make: Boneless leg of lamb is actually the easiest red meat to roast. Lamb is expensive, so I understand your fear of “screwing it up”. You will not!
• Tender juicy meat: Thanks to the precise cook times for your preferred level of doneness.
• Garlic lovers’ dream: Stuffed with over 30 slivers of fresh garlic.
• Foolproof recipe: This lamb recipe is 15 years old, tried and tested on our family.
• Video: If you are more of a visual learner, video instructions will be helpful.

Ingredients You’ll Need

To make this recipe you will need 6 simple ingredients you more likely have on hand right now. General rule of thumb is to plan about 1/2 pound of roasted lamb per person.

• Boneless leg of lamb: It is a leg of lamb where bone has been removed and meat rolled, tied or netted into a shape of oval roast. You can find it in many grocery stores fresh or frozen, or in a butcher shop.
• Garlic: Juicy, fresh and plump garlic cloves make all the difference. I don’t recommend to use garlic powder.
• Dried rosemary: Dried rosemary is more convenient. However, you can use fresh rosemary if you wish and it will yield even more flavor. Or a mixture of both.
• Olive oil: Extra virgin olive oil goes well with lamb naturally. But you can also use avocado oil or grapeseed oil.
• Salt and black pepper: To season and taste.

How to Cook Boneless Leg of Lamb

Here is a step-by-step process how to roast a boneless leg of lamb. Full recipe card is located below.

1. Season with garlic and rosemary

• Prep: Preheat oven to 425 degrees F while you are preparing the roast. Cut garlic into thin slivers.
• Make holes in the roast: In a medium roasting pan or Dutch oven (no need for a rack but you can use one), place deboned leg of lamb roast and make about 20-30 inserts with a paring knife.
• Stuff with garlic: Stick garlic slice into each opening until you run out of garlic.
• Season with spices on both sides: Rub the roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.

2. Roast uncovered

Bake lamb roast uncovered according the schedule below until desired doneness when checked with a quality meat thermometer.

Meat will keep “cooking” as it rests. Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

3. Let meat rest and carve

• Important to let meat rest: Remove boneless leg of lamb roast from the oven and let rest uncovered for 15 minutes. Do not skip!
• Remove casing: Transfer lamb roast on a cutting board. Using a sharp carving knife, remove the casing. I highly recommend to sharpen the knife before slicing, helps a lot not to destroy the roast.
• Carving roast: Slice into 1/4 inch slices against the grain. Thin slices of lamb taste better than thick ones.

4. Roast potatoes in fat drippings (optional but so good)

Lamb is extremely fatty meat. You will see a lot of fat and drippings at the bottom of roasting pan. Take advantage of it to make lamb and potatoes (and other veggies), so good!

• Remove some fat and drippings: Scoop out 1 cup of drippings as it is just too much and roasted vegetables will come out too greasy. Not healthy and there is enough flavor in remaining juice and fat.
• Add veggies and seasonings: I added about 2 pounds baby potatoes, 2 carrots, 1/2 tablespoon garlic powder, 3/4 tsp salt and ground black pepper to taste. Then stir to coat.
• Bake: At 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

How Long to Cook Boneless Leg of Lamb?

Here is a handy boneless leg of lamb roasting times chart. Always check with a good internal meat thermometer. Cooking times are listed per 1 pound of meat.

All ovens vary due to age, electric vs. gas etc. Not to mention convection oven cooks food faster. So check earlier than later!

My best advice is for 4-5 pounds roast to check internal temperature after 1 hour and go from there. For 2-3 pounds roast, check after 45 minutes. It all comes down to checking often after a certain period of time.

Tips for Foolproof Results

Here are the tips on how to cook perfect lamb roast every time!

• Plan ahead: Roasting boneless leg of lamb in the oven is easy! It just needs enough cooking time. I recommend to plan ahead with this recipe. Just make sure you understand your dinner will be on the table in 2 hours if you roast lamb. I speak from my own experience.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Bake roast uncovered: You need meat to brown on the outside, not steam. If you cover it with a lid or aluminum foil, roast will steam instead of roasting.
• Adjust for your oven: All ovens vary, I can’t stress this enough! If your oven runs hotter or takes longer to cook, adjust cook time accordingly to avoid overcooked or undercooked lamb. Rule of thumb is to start checking with instant-read thermometer 1/2 hour before end of cook time as per recipe.
• If you use a convection oven method: It cooks food faster than regular oven. To cook any recipe in a convection oven, follow this easy formula: reduce the temperature by 25 degrees F or reduce the cook time by 25%. Today some ovens even offer convection conversion completely eliminating any guesswork!

What to Serve with Leg of Lamb?

Serve sliced boneless leg of lamb on its own, or drizzled with freshly squeezed lemon juice or fresh mint jelly. We usually have lemon on hand at all times, so it rounds up meat flavors nicely.

• Sauces: Aside mint jelly and traditional gravy, chimichurri sauce adds bright tangy flavor to roasted lamb.
• Potatoes: Lamb roast would be delicious with healthy mashed potatoes, Instant Pot mashed potatoes, sweet potato mash or this genius cauliflower mashed potatoes.
• Salads: Look for salads that are bright and colorful like traditional Greek salad, spinach avocado salad, tomato cucumber feta salad or this spinach salad recipe.
• Vegetables: Garlic green beans and baked asparagus are just classics. Also sauteed broccoli would be very nice!

How to Store and Make Ahead

Store: Refrigerate leftovers whole as a roast or sliced in an airtight container for up to 5 days. It tastes so good cold!

Freeze: Freeze leftover lamb sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator and then use as a protein in a salad for lunch, sandwich on-the-go or for lamb tacos!

Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.

FAQs

More Roast Recipes to Try

• Boneless turkey breast roast
• Sirloin tip roast
• Beef eye round roast

More Lamb Recipes

• Pan seared lamb chops
• Air fryer lamb chops
• Lamb loin chops recipe
• Lamb stew recipe
• Grilled lamb kofta kebabs
• Garlic butter lamb chops

Print

Boneless Leg of Lamb Recipe

How to cook perfect Boneless Leg of Lamb Recipe every time. Herb crusted and garlic stuffed, this is easy lamb roast recipe anyone can make!

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 30 minutes minutes

Total Time 1 hour hour 40 minutes minutes

Servings 8

Calories 175kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

Boneless Leg of Lamb Roast

• 4-5 lbs boneless leg of lamb
• 5-7 large garlic cloves cut into slivers
• 2 tbsp olive oil extra virgin
• 2 tbsp rosemary dried
• 1 1/4 tsp salt
• Ground black pepper to taste

Roasted Potatoes After (Optional)

• 2 lbs potatoes cubed
• 2 large carrots sliced
• 1/2 tbsp garlic powder
• 3/4 tsp salt
• Groudn black pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F.
• In a medium roasting pan or Dutch oven, place boneless leg of lamb roast and make 20-30 inserts with a paring knife. Stick garlic slice into each opening until you run out of garlic.
• Rub roast with oil all around. Then sprinkle one side with half of rosemary, salt and pepper. Turn around and repeat on another side.
• Bake uncovered according until desired doneness. Remember meat will keep "cooking" as it rests.

  °Medium Rare: 130 – 135 degrees F internal temperature – about 16 minutes/lb.

  °Medium Well: 140 – 145 F internal temperature – about 18 minutes/lb.

  °Well-Done: 150 – 155 F internal temperature – about 20 minutes/lb.
• My best advice for 4-5 lbs roast is to check internal temperature after 1 hour and go from there. For 2-3 lbs roast, check after 45 minutes. It all comes down to checking often after a certain period of time towards the end.
• Remove lamb roast from the oven and let rest uncovered for 15 minutes.
• Using  a sharp knife, remove the casing and discard it.
• Slice lamb into 1/4 inch slices against the grain. Serve warm at a celebration table or use cold leftovers in sandwiches or salads.

Roast Potatoes in Fat Drippings (Optional)

• Scoop out 1 cup of fat and drippings from the pan and leave in the rest.
• Add potatoes, carrots, garlic powder, salt and pepper and stir well.
• Bake at 450 degrees F for about 35 minutes or until fork tender. You can prep the veggies and seasonings while lamb is cooking, so after just pop them in without even turning off the oven.

Video

Notes

• Make ahead: To save time during a busy day of cooking of a holiday, you can stuff and season roast, cover and refrigerate for 24 hours. Then let it come to room temperature and roast as per recipe.
• Store: Refrigerate roast whole or sliced in an airtight container for up to 5 days. It tastes so good cold.
• Freeze: Freeze leftovers sliced or cut into bite sized pieces in an airtight container for up to 3 months. Thaw in refrigerator.
• Don’t remove the casing before cooking: Under any circumstances keep netting or rope on. It is what is holding pieces of meat together. If you remove it, meat will fall apart.
• Adjust for your oven: All ovens vary. Rule of thumb is to start checking with internal meat thermometer 1/2 hour before end of cook time as per recipe.
• Meat will keep “cooking” as it rests: Please keep in mind internal temperature will rise while meat is resting after baking in the oven.

Nutrition

Calories: 175kcal | Carbohydrates: 1g | Protein: 24g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 362mg | Fiber: 1g | Sugar: 1g

The post Roasted Boneless Leg of Lamb Recipe appeared first on iFoodReal.com.

Healthy Quinoa Stew recipe filled with all your cozy favorites like tender beef, vegetables, protein rich quinoa, and savory spices. Sprinkle with fresh dill for a flavorful comfort meal!

We also love chicken chickpea stew and Mediterranean ground turkey stew during the cooler months.

I grew up with grandma’s steaming bowl of stew. It is an Eastern European traditional dish that fills your house and clothes with a stew smell.

I had all intentions to make traditional beef stew with potatoes, just to find out I was out of potatoes. Quinoa stew it is and it was amazing! Originally posted in 2015, this recipe is even easier now. Updated with new photos, tips and tricks as well.

Why You’ll Love This Recipe

• One pot meal: Quinoa stew with beef is easy to make, ready in 1 hour, and made in one pot!
• Gluten free: All ingredients are naturally gluten-free making this quinoa dinner recipe perfect for the entire family and guests.
• Healthy: Beef and potatoes are often found together in many soup and stew recipes, but I loved swapping in quinoa. It adds plant-based protein, all nine essential amino acids, and fiber, keeping you full longer.
• Flavorful: I carefully selected spices, herbs, and vegetables to make this an unforgettable healthy dinner that does not skimp on flavor. Your house will smell amazing too!

Ingredients for Beef Quinoa Stew

This quinoa stew will be your newest winter staple packed with simple ingredients, protein, and cozy flavors.

• Beef: Use any beef stew meat such as beef chuck roast or rump roast cut into 1″ cubes. Or if you’d like you can use pre-cut stew meat.
• Garlic: Freshly minced garlic cloves add cozy flavor and aroma.
• Vegetables: Onion, carrots, and peas. Feel free to use fresh or frozen peas.
• Olive oil: Sautéing with extra-virgin olive oil also enhances the dish with extra flavor.
• Cornstarch: We’ll coat the beef in cornstarch to help thicken the stew and deepen the flavor.
• Broth: I was out of beef broth so pictured is chicken broth. Of course, low sodium beef broth would be the best.
• Quinoa: Uncooked, rinsed, and drained quinoa. I had white quinoa but you can use whichever color you have. Note red quinoa stew will be more hearty and chewy.
• Spices: A blend of salt, pepper, and bay leaves.
• Fresh herbs: I stirred in some fresh dill but fresh parsley is good too.

How to Make Beef Quinoa Stew

Here’s a quick and easy overview of how to make homemade quinoa stew in one pot.

There’s a full recipe card below.

• Sauté vegetables: Heat a Dutch oven or heavy bottom pot on medium heat and coat it with oil. Sauté onion, garlic and carrots for 3-4 minutes, then transfer to a medium bowl.
• Sear beef: Add remaining oil to the large pot, then add beef and sprinkle with cornstarch, salt, and pepper. Cook for 5 minutes while stirring a few times.
• Add broth: Pour in broth and deglaze the pot by bringing mixture to a boil. Scrape the bottom to remove any stuck bits and cook for a few minutes. 

• Add veggies: Mix in previously cooked veggies, remaining salt and pepper, and bay leaves. Cover and bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Cook quinoa: Add quinoa, stir, cover and cook for15 minutes. Turn off heat and let stew sit covered for 5 minutes.
• Add peas and herbs: Add peas and dill, gently stir and enjoy a delicious bowl of quinoa stew.

Tips for Best Results

Make this one of the most tastiest quinoa recipes by following these tips and tricks.

• Adjust the thickness: The ingredients in this stew are absorbing. After a few hours or next day, feel free to add more beef broth, chicken broth or vegetable broth. Or if you like a more soupy stew in general.
• Beef doesn’t have to be very brown: Saute the beef but do not expect it to have charred, caramelized edges mostly because we use a high-walled pot which doesn’t allow moisture to evaporate. So, don’t wait for that and overcook the meat.
• Deglaze the pot: All those caramelized bits on the bottom of the pot hold so much flavor, you don’t want to leave them behind.
• If you love garlic: I love adding a bit of freshly grated garlic at the end. It adds a depth of flavor, different from cooked garlic. But you don’t have to, if you prefer very mild garlic taste.

What to Serve Quinoa Stew with?

This is the best time of year for beef quinoa stew! I like serving it as is sprinkled with more fresh dill or parsley. You can also add freshly grated Parmesan cheese or mozzarella cheese.

Make it a meal and serve with a simple salad like brussels sprouts salad, arugula salad, or a healthy Caesar salad. Sometimes I’ll keep it extra simple and have diced avocado on the side.

How to Store and Reheat

Store: Transfer any leftover stew to an airtight container and store in the refrigerator for up to 5 days.

Freeze: Allow stew to cool completely, store in an airtight container, and freeze for up to 3 months. Thaw in the fridge overnight and reheat for a healthy lunch.

Make a healthy freezer meal: Sauté vegetables and beef stew meat and transfer to a large resealable Ziploc bag or airtight container. Add quinoa and freeze for up to 3 months. When you want to make it, just defrost the freezer meal in the fridge overnight and combine in a pot with broth. Cook as per recipe. At the end add peas and dill.

Reheat: Add to a pot along with a splash of broth or water, cover, and simmer on low heat until warmed through.

FAQs

More Beef Recipes to Try

• Instant Pot beef stew
• Korean inspired ground beef and rice bowls
• Beef stir fry
• Instant Pot beef barley soup
• Healthy beef and broccoli

More Quinoa Recipes to Try

• Black bean quinoa casserole
• Ground turkey quinoa casserole
• Instant Pot ground turkey quinoa bowls
• Chicken quinoa skillet
• One pot chicken quinoa
• Quinoa chili

Print

Beef Quinoa Stew

Healthy Quinoa Stew recipe filled with all your cozy favorites like tender beef, vegetables, protein rich quinoa, and savory spices.

Course Soup and Stew

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 393kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 3 large garlic cloves minced
• 3 large carrots sliced
• 1.5-2 pounds beef stew meat cut into 1″ cubes
• 1 tablespoon cornstarch
• 2 tablespoons olive oil extra virgin
• 3/4 teaspoon salt divided
• 1/2 teaspoon ground black pepper divided
• 3 cups beef broth or chicken broth low sodium
• 3 bay leaves
• 1 1/4 cups quinoa uncooked, rinsed & drained
• 1 cup peas fresh or frozen
• 1/3 cup dill or parsley finely chopped

US Customary – Metric

Instructions

• Preheat Dutch oven or heavy bottom pot on medium heat and swirl 1 tablespoon of oil to coat. Add onion, garlic and carrots, cook for 3-4 minutes, stirring occasionally. Transfer to a medium bowl and set aside.
• Return pot to the stove and add remaining 1 tablespoon of oil. Add beef and sprinkle it with cornstarch, 1/4 teaspoon salt and 1/4 teaspoon pepper. Stir and cook for 5 minutes, stirring a few times.
• Add broth and deglaze the pot by bringing mixture to a boil and cooking for a few minutes, scraping the bottom. Then add previously cooked veggies, remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and bay leaves. Stir, cover, bring to a boil, then reduce heat to low and simmer for 20 minutes.
• Add quinoa, stir, cover and cook stew for another 15 minutes. Turn off heat and let it sit covered for 5 minutes.
• Add peas and dill, gently stir and serve stew hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.
• Reheat: On a stovetop with a splash of broth or water, covered, on low heat.

Nutrition

Serving: 1.5cups | Calories: 393kcal | Carbohydrates: 34g | Protein: 34g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 70mg | Sodium: 608mg | Fiber: 5g | Sugar: 4g

The post Beef Quinoa Stew appeared first on iFoodReal.com.

This Lentil Casserole combines lots of wholesome vegetables with hearty lentils and flavorful mushrooms, creamy sauce and cheesy topping.

We also love this chicken and lentil casserole and green lentil curry.

When I first made this lentil casserole I liked lentils but had no special love for them. In fact, I pretty much dedicated them towards making soups like this spinach lentil soup and lentil chicken soup.

Since then, I’ve come to appreciate them a little bit more with this lentil bake.

Originally, I only cooked lentils because of their health benefits, not because I wanted to. Now I’m starting to appreciate how versatile they are, especially combined with lots of flavorful veggies and a cheesy topping! A little cheese makes everything better!

And this healthy casserole recipe has ticked off all of the above points.

Ingredients for Lentil Casserole

This healthy lentil casserole recipe is packed with vegetables and plant-based protein.

• Mushrooms: Use brown mushrooms or portobello mushrooms for more flavor. You can use white mushrooms, but they have a milder taste.
• Green lentils: Their earthy, nutty taste adds depth of flavor to the dish and tons of protein! Choose uncooked green lentils and make sure to rinse. Brown lentils would work also.
• Vegetables: Finely chopped onion, celery, and grated carrots are sautéed together to create an aromatic base.
• Oil: Avocado oil or olive oil is needed for frying.
• Organic cream of mushroom soup: My favorite brands are Pacific foods and Simple Truth. If you can’t find organic, look for a brand with no preservatives and artificial flavors.
• Broth or water: Low sodium vegetable broth adds lots of flavor but you can use water if you like.
• Spices and herbs: Garlic powder and dried thyme are the main spices, along with salt and pepper to taste.
• Cheese: I’ll use freshly grated mozzarella cheese or cheddar cheese when I can, the pre-packaged shredded cheeses don’t melt the same.

How to Make Lentil Casserole with Mushrooms

Here’s an overview of how to make lentil casserole with mushrooms. It’s simple, hearty, and makes great leftovers!

A full recipe card is located below.

First, you’ll need to preheat your oven to 375 F and spray a large baking dish with cooking spray.

• Sauté vegetables: Heat a large skillet over medium-high heat, then coat with 2 tablespoons of oil. Sauté onion first for 3 minutes, then add celery and carrots and sauté for 5 more minutes. Transfer veggies to the baking dish. We mix everything in it!
• Sauté mushrooms: Heat the same pan on high heat and add mushrooms. Sauté for 5-7 minutes until slightly browned, stirring occasionally and draining liquid into the baking dish. Then transfer mushrooms to the same dish.
• Pre-cook lentils: Return skillet to low heat, add remaining oil along with thyme and garlic powder. Stir until aromatic, about 30 seconds. Add lentils and cook for 2 minutes, then add broth. Bring to a boil and transfer to the casserole dish, scraping the bits off the bottom of the skillet.
• Bake: Add mushroom soup, salt and pepper to the baking dish and stir to combine. Cover and bake for 30 minutes. Remove from the oven and bake uncovered for an additional 15 minutes. Then sprinkle with cheese and bake until cheese is melted.
• Rest and serve: Cover the lentil bake and let it stand for about 20 minutes. Don’t skip! Your casserole with be much tastier!

Tips for Best Results

Here are my tips for making the perfect vegetarian lentil casserole.

• Always rinse lentils: Rinse lentils under cold water to remove any debris.
• To clean mushrooms: I like to give them a quick rinse with cold water and remove dirt with a knife. They brown just fine, and if done right before cooking they won’t turn slimy. You can also use a damp paper towel to wipe them.
• Tightly cover the baking dish: The dish needs to be tightly covered in order to keep the steam in so the ingredients don’t dry out. If your dish has an oven safe, tight fitting lid you can use it. If not, cover with tinfoil.
• Cook longer or for less amount of time: If you like more firm lentils, cook by 5-10 minutes less. For more soft lentils, cook longer. Also remember that ovens vary.
• Let casserole rest after: My #1 tip! Resting allows the juices to settle, making it easier to serve but more importantly, the taste will be so much better after the spices and flavors sit and mingle.
• Using other dish sizes: I’ve always used my 9×13 baking dish, but a smaller dish deep enough to hold all the ingredients works too.

Variations

Feel free to customize and make it your own, here’s a few ideas:

• Using other lentils: Brown lentils are like green lentils making them a great substitute. French lentils and Puy lentils are a variety of green lentils but smaller in size. Red lentils can work in a pinch, but your casserole will come out mushier because they cook faster.
• Add wine: Make it more savory with a splash of red wine or white wine when adding lentils to simmer for 2 minutes.
• If you don’t have cream of mushroom: Make this cream of mushroom substitute or sprinkle 2 tablespoons of cornstarch or 4 tablespoons of flour over sauteed veggies in step 2 and stir. Then add 1/3 cup heavy cream or 1 cup milk, stir, bring to a boil and simmer until thickened. Proceed with the recipe.
• Make it dairy free: Use dairy-free or vegan cheese and follow my above instructions for cream of mushroom soup using a plant-based milk instead of heavy cream.
• Add leafy greens: I like adding spinach, kale or Swiss chard to my casseroles.
• Add protein: Brown some cubed chicken or use leftover Instant Pot shredded chicken. Add cooked ground beef, pork, sausage, ham, or bacon to the mushroom and lentil mixture or keep it vegetarian and add tofu or tempeh.

What to Serve Lentil Bake with?

We love scooping a heaping spoonful over spinach, leafy greens, Instant pot brown rice, Instant pot long-grain white rice, or whole grain pasta.

This delicious lentil casserole is super hearty so you can dig right in or serve it with a simple side salad. A wilted spinach salad or healthy cucumber salad would be perfect. For added crunch, grab a handful of tortilla chips or a slice of crusty bread.

Can I Make It Ahead?

Yes, this recipe is meal prep friendly and can be made ahead as a freezer meal.

1-2 days ahead: Keep casserole mixture in a bowl or in a baking dish covered with plastic wrap and store in the fridge for up to 24 hours. Bring to room temperature for 30 minutes on a counter, then bake as per recipe.

As a freezer meal: Assemble as per recipe, tightly wrap with one layer of plastic then a layer of foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.

How to Store

Store: Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Freeze: Make sure it is completely cool then freeze in an airtight container for up to 3 months.

FAQs

More Lentil Recipes to Try

• Slow cooker lentil soup
• Instant Pot lentil soup
• Red lentil soup
• Instant Pot dal

Print

Lentil Casserole with Mushrooms

This Lentil Casserole combines lots of wholesome vegetables with hearty lentils and flavorful mushrooms, creamy sauce, and cheesy topping.

Course Dinner

Cuisine North American

Diet Vegetarian

Prep Time 20 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 25 minutes minutes

Servings 8 servings

Calories 274kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

• 1 large onion finely chopped
• 3 large celery stalks finely chopped
• 2 large carrots coarsely grated
• 3 tablespoons oil for frying
• 1 pound brown mushrooms sliced
• 1 teaspoon garlic powder
• 1/2 teaspoon dried thyme
• 1 1/2 cups green lentils uncooked & rinsed
• 11 ounces can organic cream of mushroom soup I use Pacific Foods or Simple Truth
• 1/4 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 cups water or low sodium vegetable broth
• 1 cup mozzarella cheese shredded
• Cooking spray

US Customary – Metric

Instructions

• Preheat oven to 375 degrees F and spray large 9×13 baking dish with cooking spray. Set aside.
• Preheat large skillet on medium heat and swirl 2 tablespoons of oil to coat. Add onion and sauté for 3 minutes, stirring occasionally. Add celery and carrots, sauté for more 5 minutes, stirring occasionally. Transfer to previously prepared baking dish (everything gets mixed here).
• Return skillet to high heat and add mushrooms. Sauté for 5-7 minutes or until a bit browned, draining liquid into the baking dish as necessary (flavourful broth for baking) and stirring occasionally. Transfer mushrooms to the baking dish.
• Return skillet to low heat and add remaining 1 tablespoon of oil, along with thyme and garlic powder. Cook for 30 seconds, stirring constantly. Add lentils and cook for 2 minutes. Add water or broth, bring to a boil and transfer to the baking dish, scraping the bits off the bottom of the skillet.
• Add mushroom soup, salt and ground black. Stir well, cover and bake for 30 minutes. Uncover and bake for another 15 minutes. Then sprinkle with cheese and bake for 5 more minutes or until cheese is melted.
• Remove casserole from the oven, cover and let stand for about 20 minutes (very important – casserole is just tastier this way). Serve hot on its own or over spinach, greens, brown rice or whole grain pasta.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: In an airtight container for up to 3 months.

Nutrition

Serving: 2scoops | Calories: 274kcal | Carbohydrates: 31g | Protein: 15g | Fat: 11g | Saturated Fat: 8g | Cholesterol: 16mg | Sodium: 328mg | Fiber: 12g | Sugar: 4g

The post Lentil Casserole with Mushrooms appeared first on iFoodReal.com.

Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

You will also love this spaghetti squash quiche with balsamic vegetables!

Spaghetti squash is a vegetable with a noodle-like flesh and a slightly sweet taste.

It can easily replace pasta in a casserole like spaghetti squash casserole, make a low carb noodle boat like these stuffed spaghetti squash boats, and now form a crust in this meaty and delicious gluten-free spaghetti squash quiche. Why not?!

Why You’ll Love This Recipe

• Relatively easy recipe: You don’t have to squeeze the liquid out or worry about any extra steps. Once pressed in a pie plate, spaghetti squash noodles easily replace traditional flour crust without extra carbs.
• Delicious: Cheesy, meaty, and so full of flavor, it melts in your mouth. Warm or cold, I love it both ways. I’m a huge fan of mushrooms and combined with leafy greens like kale, you can’t go wrong. This combination will blow your mind!
• Lighter: Besides swapping traditional crust for a spaghetti squash one, I replaced some cheese with cottage cheese and swapped a few eggs with egg whites. More protein and less fat.
• Classic taste: You won’t miss any cheese in this healthy spaghetti squash pie.

Ingredients for Spaghetti Squash Quiche

You’ll need a handful of nutritious ingredients and a few simple spices to make this spaghetti squash quiche recipe.

• Spaghetti squash: The main ingredient for the low-carb, gluten-free crust. Pick a medium sized squash around 2.5 pounds.
• Brown mushrooms: I like brown mushrooms for their deep, earthy flavor. Choose from portobello, cremini, or shiitake mushrooms.
• Kale: Adds a healthy dose of greens to your meal. I used dinosaur kale (also known as lacinato kale).
• Eggs and egg whites: The filling is made with 2 large eggs and 1 cup of egg whites.
• Aromatics: Caramelized onion and fresh garlic add flavor and aroma to the dish.
• Cheese: Shred 1 cup of your favorite cheese. I used a 3 cheese Italian blend but mozzarella, cheddar, gouda or Swiss cheese also compliment mushrooms and kale nicely.
• Cottage cheese: A bit of low fat cottage cheese adds a creamy texture and ups the protein.
• Seasonings and herbs: Onion powder or garlic powder, salt, pepper, and dried thyme.
• Cooking spray: I like Misto.

How to Make Spaghetti Squash Quiche with Kale and Mushrooms

Homemade mushroom kale quiche is a three-part recipe – the crust, the filling, and the assembly. It looks complicated but it’s an easy weekend meal, trust me!

Scroll down for the full recipe card.

Start off by cutting and baking some squash. If you need a refresher, I have posted a full series about how to cut open spaghetti squash.

For this recipe, you need a bit undercooked squash. I recommend to bake spaghetti squash halves or make air fryer spaghetti squash in air fryer. The longer the squash cooks and if the process involves steam, the more liquid it releases. And we don’t want to end up with a hot mess as the quiche bakes with a filling inside.

Then form a crust with your hands. Just press spaghetti squash noodles to the sides and bottom of a pie dish. I used a deep pie dish but regular one will work just fine. I added a few spices to the crust as well. Nothing complicated – salt, ground black pepper and thyme.

Then sauté your mushrooms until they are nice golden brown color, just enough to release the excess liquid. Transfer to a bowl.

Then sauté the kale. I added spices to kale on purpose, do not skip this important step to an aromatic spaghetti squash quiche. Trust me, I tested this recipe 3 times.

Whisk eggs, cottage cheese, cheese and spices together. Then mix kale and mushrooms with the liquids, just until combined.

Pour into the crust and press with spatula to dunk all vegetables in the liquid. This way the veggies won’t dry out as the quiche rises. You could even open the oven after 20 minutes of baking and press again.

I baked my spaghetti squash pie for 50 minutes. Check with a knife and if it comes out clean, your quiche is ready.

Like with any casserole or pie, let it cool to ensure proper slicing, about 30 minutes. You might have to lift the edges of the crust with a knife a bit. Alternatively, you could spray the pie dish edges with cooking spray before adding the ingredients to it.

Tips for Best Results

These top tips help make this vegetable quiche so delicious, everyone will be excited for breakfast.

• Cook spaghetti squash al dente: If overcooked, the squash strands can become too watery. To form a firmer crust, the squash noodles need to be al dente. I don’t recommend to bake whole spaghetti squash or make spaghetti squash in Instant Pot.
• Be sure vegetables are covered: Kale and mushrooms should be fully submerged in the egg mixture, so they don’t dry out.
• Cool quiche before cutting: That little bit of cooling time allows the inside to cook more, the outside to cool, and the flavors to “marry” each other. Your quiche will be perfectly warm, taste better, and be easier to slice.
• About cottage cheese: Do not worry, cottage cheese will melt and incorporate with other ingredients beautifully. It will not curdle and you will not taste it.

Serving Suggestions

Delicious mushroom kale quiche can be served any time of day! It’s an easy make ahead brunch recipe, a savory breakfast to serve your guests, a veggie-loaded lunch, and a light dinner.

If you like fruit in the morning, serve it alongside a zesty fruit salad, healthy apple bread, or a small bowl of quinoa granola with fresh fruit.

For a fuller meal, serve with oven roasted sweet potatoes or a simple side salad like simple butter lettuce salad.

How to Store

Store: Refrigerate covered, or transfer to an airtight container for 3 or 4 days.

Freeze: I do not like to freeze this vegetable quiche leftovers, in my experience the texture is off once thawed.

FAQs

More Quiche Recipes to Try

• Crustless broccoli quiche
• Crustless spinach quiche
• Crustless zucchini quiche
• Instant Pot egg bites
• Crustless zucchini pie

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

Print

Spaghetti Squash Quiche with Kale and Mushrooms

Spaghetti Squash Quiche with kale and mushrooms is baked in a light spaghetti squash crust and made extra flavorful with a creamy cheese blend.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 20 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 179kcal

Author Olena Osipov

Equipment

• pie dish

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon thyme
• 1/2 teaspoon onion powder or garlic powder
• 1/4 teaspoon salt

For the Filling:

• 3 cups brown mushrooms sliced
• 1 medium onion finely chopped
• 5 large garlic cloves minced
• 2 cups kale stems removed, chopped & packed (I used dinosaur kale)
• 2 large eggs
• 1 cup egg whites
• 1 cup mozzarella, cheddar, gouda or swiss cheese shredded (I used 3 cheese blend)
• 1 cup cottage cheese
• 2 teaspoon onion powder or garlic powder
• 1 1/2 teaspoon dried thyme divided
• 1/2 teaspoon salt divided
• 3/4 teaspoon ground black pepper divided
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut squash in half, scoop out the seeds and place cut side down on a baking sheet lined with parchment paper. Bake for 30 minutes, remove from the oven and set aside to cool.
• Meanwhile, preheat large skillet on high heat and spray with cooking spray. Add mushrooms and saute for 5 minutes or until golden brown, stirring occasionally. Transfer to a medium bowl.
• Return skillet to medium-high heat and spray with cooking spray. Add onion and garlic and cook for 2 minutes, stirring frequently. Add kale, 1/2 teaspoon thyme, 1/4 teaspoon salt and 1/4 teaspoon pepper and saute until kale is wilted. Transfer to a bowl with mushrooms and set aside.
• To make the crust, separate spaghetti squash into strands with a fork. Add to a medium bowl along with thyme, onion powder and salt, and mix to combine. Transfer to a deep pie dish and press evenly on the bottom and sides using your hands. Set aside.
• In a large bowl, combine eggs with egg whites and whisk for 30 seconds. Add cheese, cottage cheese, previously cooked mushrooms and kale, 2 teaspoons onion powder, 1 teaspoon thyme, 1/4 teaspoon salt, 1/2 teaspoon pepper and mix to combine.
• Pour into prepared crust and flatten with spatula to make sure all vegetables are covered with liquid. Bake in 400 degrees F oven for 50 mins or until the knife inserted comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

Store: Refrigerate covered for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 179kcal | Carbohydrates: 15g | Protein: 14g | Fat: 8g | Saturated Fat: 4g | Cholesterol: 60mg | Sodium: 497mg | Fiber: 3g | Sugar: 6g

The post Spaghetti Squash Quiche with Kale and Mushrooms appeared first on iFoodReal.com.

Mediterranean Ground Turkey Stew made simply with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew recipe without potatoes!

A big bowl of ground turkey stew always hits the spot on a chilly day. And while most traditional stews use plenty of potatoes, I left them out to create a lighter version with tender cannellini beans. It’s unique but so good!

It’s one of our favorite ground turkey recipes I’ve been making since 2014. I took some new photos, added a bit more beans, kept the flavors pretty much the same, and we still love it!

Why You’ll Love This Recipe

• Lighter: All the comfort without the extra carbs, ground turkey and no potatoes make this dish light, delicious, and nourishing.
• Scrumptious flavors: Sweet pieces of turkey meat, soft white beans, chewy kale, tangy olives in a savory tomato broth. It’s a unique stew!
• Quick and easy: This one pot meal is ready in just 40 minutes and cleaning is a breeze.
• Perfect for meal prep: Stew with ground turkey continues to taste delicious days after you make it. The older it is, the better it gets. Just like wine!
• Versatile: Make it stovetop or in your slow cooker, pop it in the freezer for a quick dinner, and you can add almost anything to the pot. All that and you’ve got a healthy dinner recipe that’s easy, versatile, and budget friendly.

Ingredients for Ground Turkey Stew

This ground turkey stew recipe is filled with Mediterranean flavors and made with wholesome, simple ingredients.

• Onion and garlic: Finely chopped onion and freshly minced garlic add aromatics and flavor.
• Oil: Extra virgin olive oil for sautéing.
• Ground turkey: Extra lean ground turkey is a lighter, tasty replacement for ground beef.
• Diced tomatoes: They add chunks of tomato and flavor. I am using a can of low sodium tomatoes, if yours is not low sodium then use less salt.
• Cannellini beans: This creamy white bean adds protein, flavor, and texture. You’ll need 2 cans of low sodium cannellini beans, rinsed and drained. Also cooking dried beans at home is very easy and saves money.
• Chicken broth: Choose low sodium chicken broth to prevent a salty stew.
• Kale: I prefer to use green kale because it adds more volume, but dinosaur (lacinato) kale works.
• Olives: Any pitted olives. I use stuffed with garlic green olives because that’s what I had on hand.
• Italian seasoning: You can make your own or use a store-bought package.
• Other seasoning: Salt, pepper, and bay leaves.
• Lemon juice: A splash of lemon juice adds bright flavor.
• Fresh herbs: I used equal parts of fresh basil and fresh parsley.

How to Make Stew with Ground Turkey

Here’s an overview of how to make the easiest stovetop ground turkey stew, it practically cooks itself.

There is a full recipe card below.

• Sauté onion and garlic: Start by preheating a large Dutch oven on medium heat. Add oil, onion, and garlic then sauté until onions are translucent, about 5 minutes.
• Cook ground turkey: In the same pot, cook ground turkey for 4-5 minutes. Use a spatula or wooden spoon to stir and break the meat into small pieces.
• Season turkey: Add Italian seasoning and cook for 30 seconds.
• Make the broth: Pour in the diced tomatoes, beans, and chicken broth. Sprinkle with salt and pepper, add bay leaves, then stir and bring to a boil.

• Simmer: Once the stew comes to a boil, reduce heat to low, cover, and let it simmer for 20 minutes.
• Add remaining ingredients: Turn off heat and add kale, olives and lemon juice. Give it a stir, cover, and allow it to rest until the kale is wilted.
• Garnish: Add basil and parsley, stir again and let it stand for 5-10 minutes to let flavors “marry” each other.
• Serve: Remove bay leaves and snuggle up with a hot bowl of stew.

Tips for Best Results

Follow these easy tips and everyone will rave how great this unique stew is.

• Be sure to remove kale stems: The stems are tough and chewy, it’s best to de-stem the leaves or buy pre-chopped kale.
• Rinse and drain the beans: Too much liquid will thin your stew, and both flavor and texture improves when canned beans are rinsed and drained.
• Break ground turkey into small pieces: Smaller chunks of ground turkey will incorporate evenly throughout the dish.
• If you don’t have a Dutch oven: Use a heavy bottom pot with a tight fitting lid.

Variations

Here are some optional variations and add-ins you could try:

• Use different ground meat: Tweak the recipe by using ground chicken or ground pork. You could also try ground beef.
• Try other beans: Substitute cannellini beans with white navy beans, Great Northern beans, or butter beans. If you’re out of white beans, red kidney beans would also work.
• Swap the broth: Use vegetable broth instead of chicken broth, or beef broth if trying ground beef.
• Change up the tomatoes: Fire roasted tomatoes would give the stew a smoky taste.
• Use leftover holiday turkey: Toss in some shredded turkey at the same time as adding the kale and olives.
• Add tomato paste: This will add another layer of flavor. Add 3 tablespoons of tomato paste, and mix with cooked ground turkey.
• Play around with consistency: Add some other veggies for a thicker stew. For a looser stew, add more broth and fewer beans.

Can I Make This Stew Vegetarian?

Yes, just omit ground turkey. There are already two cans of beans, but you can always add tofu crumbles or any vegetarian meat substitute and sauté it with onions.

Be sure to use vegetable broth as well.

How Do I Serve Mediterranean Turkey Stew?

I enjoyed it with chopped fresh tomatoes on top and a slice of toasted sourdough bread spread with butter. Any crusty bread like a baguette would be great to soak up the juices. I even say it’s a must!

You can also sprinkle crumbled feta cheese or goat cheese, and freshly grated Parmesan cheese on top of stew in each individual bowl.

Could also serve with a simple spring mix salad or butter lettuce salad for a soup and salad combo.

How to Store and Reheat

Store: Leftovers can be stored in an airtight container and refrigerated for 5 days.

Freeze: You can freeze it for up to 3 months in an airtight container. Kale might be a bit more limpy once thawed but it’s not that bad.

Reheat: The best way to reheat your turkey stew is on the stove on low heat while covered.

FAQs

More Stew Recipes to Try

• Lamb stew recipe
• Easy chicken stew recipe
• Chicken chickpea stew
• Quinoa stew with beef

More Ground Turkey Recipes to Try

• Ground turkey taco soup
• Ground turkey and zucchini skillet
• Ground turkey and potato skillet
• Ground turkey quinoa casserole
• Ground turkey and broccoli pasta

Print

Ground Turkey Stew

Mediterranean Ground Turkey Stew with cannellini beans, kale, olives and fresh herbs in a savory tomato broth. Delicious light stew!

Course Soup and Stew

Cuisine Mediterranean

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 30 minutes minutes

Total Time 42 minutes minutes

Servings 6 servings

Calories 182kcal

Author Olena Osipov

Equipment

• Dutch oven

Ingredients

• 1 large onion finely chopped
• 5 large garlic cloves minced
• 1 tablespoon olive oil extra virgin
• 1 pound ground turkey extra lean
• 1 teaspoon Italian seasoning
• 14 ounces can diced tomatoes low sodium
• 2 14 ounces cans cannellini beans low sodium, rinsed & drained
• 1 cup chicken broth low sodium
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 2 bay leaves
• 4 cups kale coarsely chopped & packed
• 3/4 cup olives pitted and sliced in halves
• 1/2 lemon juice of
• 1/2 cup basil finely chopped
• 1/2 cup parsley finely chopped

US Customary – Metric

Instructions

• Preheat dutch oven or large heavy bottom pot on medium heat and add olive oil. Add onion and garlic, saute for 5 minutes or until translucent, stirring occasionally.
• Add ground turkey and cook for 4-5 minutes, breaking into pieces and constantly stirring with a spatula. Add Italian seasoning and cook for 30 more seconds.
• Add diced tomatoes, beans, chicken broth, salt, pepper and bay leaves, then stir and bring to a boil. Reduce heat to low, cover and simmer for 20 minutes.
• Turn off the heat and add kale, olives and lemon juice, then stir. Cover and let stew stand for a few minutes or until kale is wilted.
• Add basil and parsley, stir again and it's best to let the flavors "marry" each other for 5-10 minutes. Discard the bay leaves and serve stew hot.

Notes

• Store: Refrigerate in an airtight container for up to 5 days.
• Freeze: Fully cook, cool completely and freeze in an airtight container for up to 3 months. Reheat on a stovetop covered on low.

Nutrition

Serving: 1.5cups | Calories: 182kcal | Carbohydrates: 10g | Protein: 21g | Fat: 8g | Saturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 42mg | Sodium: 547mg | Fiber: 4g | Sugar: 3g

The post Mediterranean Ground Turkey Stew appeared first on iFoodReal.com.

Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It’s easy, filling, and drenched in flavor.

We also love this chicken and broccoli stir fry and cauliflower stir fry!

This might not be a traditional stir fry recipe but it’s delish! It’s my version of broccoli mushroom stir fry with tons and tons of green veggies and nuts. I was going to say it is vegetarian but I just realized it’s vegan. Even better!

This gluten-free, healthy dinner recipe is perfect for any occasion and rivals any takeout.

Why You’ll Love This Recipe

• Naturally flexible: Stir fries are great for using up those lingering vegetables in the fridge. Also gives you the chance to use up any type of rice or noodles you have in your pantry.
• Easy: No need to make separate stir fry sauce. Everything is sautéed to perfection in coconut oil, then seasoned with soy sauce for a delicious stir fry taste.
• Healthy: No store-bought sauce plus broccoli is high in fiber and vitamin C, and mushrooms are low in calories and a great source of vitamins, minerals, and antioxidants.
• Delicious: This stir fry was delish! Crunchy, with satisfying umami flavor and filling!

Ingredients for Broccoli Mushroom Stir Fry

You might not need an extra trip to the grocery store, the ingredient list for this broccoli mushroom stir fry recipe is very simple.

• Portobello mushrooms: They are meaty and add a lot of flavor. You’ll need to chop 2 large mushrooms.
• Broccoli: Chop up 2 fresh heads of broccoli with stalks.
• Walnuts: Coarsely chopped, or you can buy pieces for a less expensive option.
• Frozen peas: You can add frozen peas straight from the freezer or use fresh peas.
• Onion: Finely chopped onions add delicious flavor. I recommend yellow onion, it’s the perfect balance between sweet and sharp.
• Soy sauce: Choose from regular soy sauce, liquid aminos or tamari.
• Coconut oil: I highly recommend not to substitute, it adds flavor.
• Toasted sesame oil: This oil adds stir fry flavor. It is an optional ingredient, so be sure to use only toasted sesame oil. Regular sesame oil does not have that special flavor.
• Green onion: A garnish of finely chopped green onion adds a nice chive flavor to the dish.
• Brown rice: I used long grain brown rice. Brown basmati rice or jasmine brown rice will work too.
• Salt: Just a pinch to flavor the rice.

How to Make Broccoli and Mushroom Stir Fry

Broccoli and mushroom stir fry is an easy weeknight dinner you’ll be dishing up in less than an hour.

Here’s a quick overview, there is a recipe card with full measurements and instructions below.

• Prep the rice: Get your rice cooking while prepping other ingredients. I made brown rice in Instant Pot, you can also cook it on the stove. In any case, you want rice to be al dente.
• Toast walnuts: Add walnuts to a hot non-stick wok and cook on medium heat until golden brown. I toasted mine for 2-3 minutes, then in the last 30 seconds, stirred in 1/2 tablespoon soy sauce. Transfer to a medium bowl.
• Sauté onion: Add 1/2 tablespoon coconut oil to the same wok and sauté onions until translucent, stirring occasionally. Then add them to the bowl with the walnuts.
• Stir fry mushrooms: In the same wok on high heat, add coconut oil and mushrooms, and cook until golden brown. Stir in soy sauce and transfer to the same bowl with walnuts and onion.

• Cook broccoli: Add remaining coconut oil and cook broccoli until soft but not overcooked. Stir in 1 tablespoon soy sauce.
• Combine: Add walnuts, onion, and mushrooms back into the pan. Fluff rice and pour into the wok. Toss in the peas along with the remaining soy sauce and sesame oil. Stir and sauté on high heat until heated through.
• Garnish and serve: Stir in green onions, remove from heat and enjoy!

What Is the Best Way to Prep Broccoli?

I like to use both broccoli crowns and broccoli stalks because they’re highly nutritious, add crunchy texture, and eliminates waste.

First remove the stalks, peel their thick skin with a vegetable peeler and slice into bite-size pieces.

Then cut broccoli florets into uniform size pieces.

More Tips for Best Results

These simple tips are what make this broccoli and mushroom recipe incredibly flavorful.

• Season each vegetable with soy sauce: Important to add a splash of soy sauce at the end of toasting nuts and each vegetable. It adds a lot of flavor without using store-bought stir fry sauce or other sauce ingredients such as cornstarch and rice vinegar, making this recipe healthy and simple.
• Use al dente brown rice: For the best taste and look, make sure rice is al dente when adding to the wok to prevent mushy rice.
• Don’t skip coconut oil: Coconut oil has a high smoke point and adds a slightly sweet, nutty flavor. If you use a different oil, the taste will not be the same.
• Use brown mushrooms: Baby Bella mushrooms or brown mushrooms such as cremini mushrooms or shiitake mushrooms are OK, but not white mushrooms. Brown mushrooms have a deep, earthy flavor where white mushrooms are much milder in taste.
• Have all ingredients ready to go: Use that 10 minutes prep time and have everything ready. Then you can quickly stir fry on medium-high heat stirring constantly for the perfect stir fry.
• Type of wok: I have this ceramic non-stick wok which allows me to use less oil. You can use a regular wok but you might have to add more oil.

What to Serve Broccoli Mushroom Stir Fry with?

This delicious stir fry is a meal on its own but if you would like to add protein, these easy recipes can be cooked at the same time as stir fry:

• Air fryer shrimp
• Baked boneless chicken thighs
• Air fryer chicken breast

How to Store and Reheat

Store: Stir fry is best served fresh but will last in the refrigerator for up to 3 days, if stored in an airtight container.

Freeze: I do not recommend freezing this dish because walnuts and veggies become soggy once thawed.

FAQs

More Broccoli and Mushroom Recipes to Try

• Sauteed broccoli
• Ground turkey and broccoli pasta
• Ground turkey, broccoli and potato skillet
• Healthy chicken broccoli casserole
• Mushroom and bean soup

More Stir Fry Recipes to Try

• Healthy chicken stir fry
• Buckwheat stir fry
• Chicken asparagus stir fry
• Beef stir fry recipe
• Cabbage stir fry
• Shrimp and vegetable stir fry
• Chicken and mushrooms

Print

Broccoli Mushroom Stir Fry

Broccoli Mushroom Stir Fry is vegan and healthy stir fry recipe with portobello mushrooms, peas, walnuts and brown rice. It's easy, filling, and drenched in flavor.

Course Dinner

Cuisine Asian

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 377kcal

Author Olena Osipov

Ingredients

For Brown Rice:

• 1 cup long grain brown rice uncooked
• 1 1/2 cups water
• Pinch of salt

For Stir Fry:

• 1 small onion finely chopped
• 2 large portobello mushrooms coarsely chopped
• 2 large broccoli stalks including stems, coarsely chopped
• 1 cup walnuts coarsely chopped
• 3 tablespoons soy sauce or liquid aminos divided
• 2-3 tablespoons coconut oil divided
• 1 1/2 cups peas frozen or fresh
• 2 teaspoons sesame oil optional
• 4 green onion sprigs finely chopped

US Customary – Metric

Instructions

• Add rice, water and salt to a medium pot and bring to a boil. Cover, reduce heat to low and cook for 30 minutes. Rice should be al dente. Or cook brown rice in Instant Pot or any other proven al dente method.
• Meanwhile, preheat non-stick wok on medium heat, add walnuts and cook for 2-3 minutes or until golden brown, stirring occasionally. In the last 30 seconds, stir in 1/2 tablespoon soy sauce, transfer to a medium bowl and set aside.
• Return wok to medium heat, add 1/2 tablespoon coconut oil, onions and cook until translucent, stirring occasionally. Transfer to a bowl with walnuts.
• Increase heat to high, add 1/2-1 tablespoon coconut oil, mushrooms and cook until golden brown, stirring frequently. In the last 30 seconds, stir in 1/2 tablespoon soy sauce and transfer to the same bowl with walnuts.
• Add remaining 1/2-1 tablespoon coconut oil, broccoli and cook for a few minutes until softer but not overcooked. In the last 30 seconds, stir in 1 tablespoon soy sauce.
• Transfer all ingredients from a bowl to the wok with broccoli. Fluff rice with a fork and add to the wok. Add peas, remaining 1 tablespoon soy sauce and sesame oil (if using). Stir and saute stir fry on high heat for about 1-2 minutes or until heated through.
• Add green onions, stir gently, remove from heat and serve hot.

Notes

• Store: Refrigerate covered in an airtight container for up to 3 days.
• I don’t recommend to freeze this stir fry because vegetables and nuts will become soggy.

Nutrition

Serving: 1.67cups | Calories: 377kcal | Carbohydrates: 50g | Protein: 14g | Fat: 16g | Saturated Fat: 3g | Sodium: 344mg | Fiber: 10g | Sugar: 8g

The post Broccoli Mushroom Stir Fry appeared first on iFoodReal.com.

Tex Mex Chicken and Lentil Casserole with veggies, southwest spices, green lentils, and seasoned chicken. This cheesy baked dish is full of flavor and family approved.

If you love lentils, you might also like this chicken lentil soup and green lentil curry.

I have updated this reader favorite chicken lentil casserole recipe to make it better! The flavors are all the same but I have shortened the list of ingredients to make things easy for you. Also lentils come out more firm and casserole is less watery! Hooray!

Chicken and lentils is one of my favorite healthier comfort meals to make at the end of a busy week, it’s been in high rotation for years and makes delicious leftovers. Pair it with a creamy salad and it’s bound to find a spot on your winter rotation.

Why You’ll Love This Recipe

• Balanced meal: My rule of thumb for a healthy casserole is complex carbs in moderation, more lean protein and veggies, and keep cheese to reasonable amounts.
• Healthier casserole: Lentils are a great source of plant-based protein, fiber and complex carbs. Combined with chicken and vegetables, and you have one powerhouse meal.
• Simple ingredients: All ingredients fall into the kitchen staple category, and budget friendly.
• Cleans out pantry and fridge: Cooking casseroles at home is a fun and creative way to use up what you have on hand. Change up flavor, texture, and color by switching vegetables and spices.
• Versatile: This chicken and lentil recipe is the definition of versatility. It’s an easy oven to table recipe, make ahead for meal prep and enjoy throughout the week for lunch or dinner, it’s a crowd pleaser, and freezer friendly. You can even omit the chicken for a meatless dish.

Ingredients for Tex Mex Chicken and Lentil Casserole

The list of ingredients might seem long but really they are mostly spices that repeat themselves. I just broke down the chicken and lentils casserole recipe nicely for you.

• Green lentils: Uncooked lentils will need to be rinsed and drained. Brown lentils are the best substitute if you do not have green lentils.
• Chicken broth: I wanted to add lots of flavor, so I used low sodium chicken broth instead of water. Vegetable broth would work great too.
• Chicken: I like using boneless skinless chicken breasts, but chicken thighs work just as well. You’ll want to chop them into bite size pieces.
• Aromatics: Fresh garlic cloves and onion.
• Bell peppers: You’ll need 2 large peppers chopped. I had yellow pepper and red bell pepper on hand, use what you have.
• Diced tomatoes: Canned diced tomatoes helps create the sauce while adding acidity and texture. I always recommend low sodium to help control sodium levels.
• Corn: Frozen corn or corn drained from a can.
• Green chilies: A small 4 ounces can of diced green chilies for a touch of heat.
• Cheese: Shredded Tex Mex or Colby Jack cheese.
• Spices: A combination of cumin, taco seasoning, salt, and pepper gives this dish its Tex Mex flavor.
• Oil: You’ll need a bit of oil for sautéing the vegetables and chicken, olive oil or avocado oil are my go-to.
• Cilantro: Optional garnish, but fresh cilantro adds the perfect pop of color and flavor.

How to Make Chicken and Lentil Casserole

Here’s a quick overview how to make this chicken lentil casserole. Cook lentils, sauté chicken and veggies, combine and bake. It’s very simple!

There is a recipe card below with full instructions.

• Cook lentils: To a medium pot, add lentils, chicken broth and salt. Bring to a boil then reduce heat and simmer covered for 20 minutes. Set aside.
• Cook chicken: While your lentils simmer, heat a large skillet on high heat and add oil to coat. Next, add cubed chicken, cumin, taco seasoning, salt, pepper, and cook for 6-7 minutes. Halfway through, drain liquid into a large bowl. Then transfer browned chicken into the same large bowl and set aside.
• Prep your oven: Preheat oven to 375 F.

• Sauté vegetables: Heat the same skillet on medium high heat and add oil. Sauté onion, garlic, and bell peppers with taco seasoning, cumin, and salt for 5-7 minutes or until golden brown. Stir occasionally to prevent burning.
• Combine: Transfer sautéed veggies to the bowl with chicken, then add cooked lentils, diced tomatoes, corn, 1/2 cup cheese, diced green chilies, taco seasoning and 1/2 cup cilantro. Mix gently with a spatula.
• Bake: Pour the mixture into a 9 x 13 baking dish and gently press until leveled. Place in the oven uncovered for 30 minutes. Remove from oven, sprinkle with cheese, and bake for another 10 minutes until cheese has melted.
• Rest and serve: Cover casserole with foil and let it stand for 30 minutes. Garnish with cilantro and serve.

Tips for Best Results

Here are some tips I’ve learned from my many, many times of making chicken and lentils.

• Pre-cooking lentils: Rinse them first and do not soak. We want to cook them but not completely, so they still soak up the liquid and flavors during baking as a casserole. After pre cooking, lentils should still be firm and if there is any liquid at the bottom of the pot, drain it.
• Save liquid from chicken: During sautéing most store-bought chicken releases water, some more and some less. Drain it into the bowl in which you will be mixing all casserole ingredients and keep cooking chicken until it is a little bit golden brown. Your chicken will be full of flavor!
• If using other lentils: The baking time and texture can vary, so keep an eye on the casserole.
• Bake uncovered: Leaving your casserole uncovered allows the steam to escape and therefore less liquid, you don’t want your casserole soupy. Baking uncovered also promotes browning and crisping.
• Let casserole stand before slicing: Really you could eat it right away but it’s not ideal. You want your casserole to sit, the ingredients to marry each other and soak up the juices. Then it’s the best!

What Are the Best Lentils to Use?

You can use green lentils or brown lentils, they are similar with a few differences. Green lentils have a slightly more peppery flavor and retain their shape when cooking, making them perfect for this recipe. However brown lentils work too, they contain slightly higher levels of fiber, have an earthy taste, and need less time to cook.

You can also use French lentils or Puy lentils. French lentils are a variety of green lentils that are smaller in size with a darker hue, and have a nutty and peppery, slightly earthy flavor. They hold their shape better than any other type of lentil and don’t turn to mush.

Then you have Puy lentils which are French lentils grown in the Puy region of central France. Because they are grown in a distinct place the taste is more peppery.

You can also use red lentils but casserole will come out more mushy as red lentils fall apart more. I also recommend to pre-cook red lentils only for 10 minutes.

Variations

Here are some creative ways to make this casserole your own.

• Other vegetables: Sauté mushrooms and zucchini with the bell peppers. You could also add right into the casserole as a mix-in up to 1 cup of chopped cauliflower, broccoli, eggplant, sweet potato, peas, green beans or celery.
• Add leafy greens: Spinach, kale, collard greens, or Swiss chard.
• Make vegetarian: Omit chicken and use vegetable broth for a deliciously filling vegetarian recipe.
• Use other spices: Instead of taco seasoning use chili powder to taste or cayenne pepper for more heat.
• Omit diced green chilies: Use chopped seeded jalapeno or poblano peppers instead, or omit and use more dried spices with heat.
• If not a fan of cilantro: I love cilantro but I know it’s not for everyone, you can omit or use fresh parsley instead.
• Lime: Squeeze lime juice on top of finished casserole for an extra burst of flavor.

What Goes Well with Chicken and Lentils?

Casseroles are thought to be an all-in-one-meal, but there are tons of perfect side dishes to serve alongside it.

• Some creamy salads like this cucumber salad or a simple avocado salad. Or other simple salads such as healthy coleslaw, and fresh avocado corn salad.
• Tortilla chips or tortillas. Even crusty bread, almond flour cornbread, or naan would be delicious.

• Serve next to or over a bed of Instant Pot long grain white rice or Instant Pot basmati rice.
• Potatoes, whether they be healthy mashed potatoes, Instant pot baked potato, or roasted potatoes.
• French fries or tater tots would make the kids extra happy.

Can I Make It Ahead?

Yes, you can make it ahead of time and store in the fridge or freezer.

1-2 days ahead: You can keep casserole mixture in a bowl or in a baking dish covered with plastic wrap in the fridge for up to 24 hours. Bring to room temperature for 30 minutes on a counter, then bake as per recipe.

As a freezer meal: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.

How to Store

Store: Transfer cooled leftovers to an airtight container and store in the refrigerator for up to 3 days.

Freeze: You can freeze leftovers in an airtight container for 3 months.

FAQs

More Lentil Recipes to Try

• Red lentil soup
• Lentil casserole with mushrooms
• Instant Pot lentil soup
• Slow cooker lentil soup
• Lentil spinach soup
• Instant Pot dal

Print

Tex Mex Chicken and Lentil Casserole

Tex Mex Chicken and Lentil Casserole with veggies, southwest spices, green lentils, and chicken. It's full of flavor and family approved.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 8 servings

Calories 443kcal

Author Olena Osipov

Equipment

• Baking dish
• Ceramic skillet

Ingredients

For Lentils:

• 1 1/2 cup green lentils uncooked, rinsed & drained
• 2 cups chicken broth low sodium
• 1/8 teaspoon salt

For Chicken:

• 2 pounds boneless skinless chicken breasts chopped
• 1 teaspoon cumin ground
• 1 teaspoon taco seasoning low sodium
• 1/8 teaspoon salt
• 1/4 teaspoon ground black pepper
• 1 tablespoon oil for frying

For Vegetables:

• 1 large onion finely chopped
• 4 large garlic cloves minced
• 2 large bell peppers chopped
• 1 teaspoon taco seasoning low sodium
• 1 teaspoon cumin ground
• 1/8 teaspoon salt
• 1 tablespoon oil for frying

Other Add-Ins:

• 14 ounces can diced tomatoes low sodium
• 2 cups corn frozen or canned (drained)
• 2 cups Tex Mex or Colby Jack cheese shredded & divided
• 4 ounces can diced green chilies
• 1 teaspoon cumin ground
• 1 teaspoon taco seasoning low sodium
• 1 cup cilantro chopped & divided

US Customary – Metric

Instructions

• In a medium pot, combine lentils, chicken broth and salt. Bring to a boil, reduce heat to low, cover and simmer for 20 minutes. Set aside.
• Meanwhile, preheat large skillet on high heat and add oil. Add chicken, cumin, taco seasoning, salt, pepper and cook for 6-7 minutes, draining liquid into a large bowl halfway through and stirring occasionally. Transfer chicken to same large bowl and set aside.
• Preheat oven to 375 degrees F. Return skillet to medium-high heat and add oil. Add onion, garlic, bell peppers, taco seasoning, cumin, salt and cook for 5-7 minutes or until golden brown, stirring occasionally.
• Transfer to the bowl with chicken along with cooked lentils, diced tomatoes, corn, 1/2 cup cheese, diced green chilies, taco seasoning and 1/2 cup cilantro. Mix gently with spatula enough to combine.
• Transfer mixture to a 9 x 13 ovenproof baking dish and level/press gently with spatula. Bake uncovered for 30 minutes. Sprinkle with remaining cheese and bake for another 10 minutes.
• Remove casserole from the oven, cover with foil and let stand for 30 minutes before serving.
• Garnish with remaining cilantro, cut into 8 slices and serve hot.

Notes

• Store: Refrigerate in an airtight container for up to 3 days.
• Freeze: In an airtight container up to 3 months.
• Meal prep: Assemble, tightly wrap with plastic and then foil, and freeze for up to 3 months. Thaw in the fridge overnight and bake as per instructions plus 5 minutes.

Nutrition

Serving: 1slice | Calories: 443kcal | Carbohydrates: 37g | Protein: 43g | Fat: 14g | Saturated Fat: 7g | Cholesterol: 102mg | Sodium: 506mg | Fiber: 13g | Sugar: 6g

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