Easy Stuffed Mushrooms filled with a mixture of cheese, garlic and herbs, then baked until golden brown. No bread crumbs or cream cheese! Serve as a delicious appetizer, snack, or side dish!

Short on time? We also love these 2 ingredient parmesan mushrooms.

I have been including stuffed mushrooms on my menu for Thanksgiving or Christmas dinner side dish, potlucks, and parties for years and they always disappear fast with everyone begging for the recipe.

We like these bite-sized treats warm or cold, as an appetizer or side dish, and they make the tastiest leftovers!

Why You’ll Love This Recipe

• Crowd pleaser: Everyone loves stuffed mushrooms. They’re always a huge hit!
• Can be made ahead: Meal prep is a must this time of year, every extra minute counts. Make these mushroom caps 1-2 days before and bake just before serving.
• Easy recipe: Simple ingredients, saute, mix, stuff and bake.
• Healthier: I make them without cream cheese or bread crumbs.
• Travels well: Cover baked dish with plastic wrap, take to your next gathering and don’t worry about losing taste or shape.

Ingredients for Stuffed Mushrooms

You’ll be combining simple, everyday ingredients to make this stuffed mushrooms recipe.

• Mushrooms: It is important to choose fresh and firm white or brown mushrooms. This recipe requires 20 medium to large mushrooms.
• Onion and garlic: These aromatics add flavor and texture to the filling.
• Fresh herbs: I love the peppery taste of fresh parsley, not to mention the pop of color. Feel free to swap with basil or oregano.
• Cheese: A mixture of Parmesan cheese and mozzarella cheese add layers of flavor. Use freshly grated cheese to avoid anti-caking agents that prevent it from melting, plus fresh always tastes better.
• Yogurt: Plain Greek yogurt creates a healthier creamy filling with added protein and a nice tangy taste.
• Spices: Salt and pepper to taste.
• Oil: Extra virgin olive oil works well here for its aroma, taste, and health benefits. It also helps brown the mushrooms.

How to Make Stuffed Mushrooms

Here’s a quick overview of how to make stuffed mushrooms. Whip up the filling, stuff the mushrooms, and bake. I love how simple it is!

You can find a full recipe card below.

• Prep: Start by preheating your oven to 400 F. Meanwhile, wipe down the mushrooms with a damp paper towel, pull out the stems, chop them up and set aside. Place mushroom caps cavity side up in a baking dish.
• Saute aromatics: Heat a medium skillet on medium heat and coat with oil. Saute onion, garlic, and chopped mushroom stems with a pinch of salt for 5 minutes.
• Make stuffed mushroom filling: Transfer the mushroom onion mixture to a bowl along with parsley, 1/2 cup Parmesan cheese, mozzarella cheese, yogurt, salt and pepper. Stir with spatula to combine.
• Stuff mushroom caps: Fill each mushroom cap with stuffing, sprinkle more Parmesan cheese on top, and season with salt.
• Bake: Set baking dish in the oven and bake for 20 minutes until golden. Serve hot or cold.

What Mushrooms to Use for Stuffed Mushrooms?

The best mushrooms to use for stuffing are brown mushrooms because they will have more flavor. I recommend baby bella mushrooms, cremini mushrooms or baby portobello mushrooms.

I don’t mind white mushrooms, if that’s what you have on hand you can still make this tasty appetizer! My grocery store carried only them this time and that’s what I am using today!

How to Clean Mushrooms

When cleaning mushrooms for stuffed mushrooms, it’s important not to rinse mushrooms under cold water. They are porous and will absorb water.

Instead, wipe each mushroom clean using a damp paper towel. This will remove any dirt and debris without soaking up water.

Tips for Best Results

Follow these simple tips and each mushroom bite will be packed with flavor.

• Don’t soak mushrooms: Mushrooms will absorb water like a sponge resulting in a soggy texture.
• Don’t add too much filling: Medium to large sized mushrooms are easier to stuff but they will shrink in the oven.
• Finely chop the ingredients: Chop stems, onions, herbs, and garlic into small pieces and grate cheese on the medium or fine grate side of a box grater so everything is evenly incorporated once mixed.
• Season the mushrooms: That last dusting of salt really enhances the flavor. If you’d like, you could also drizzle each cap with olive oil before adding the stuffing.

Can I Make Them Ahead?

Yes. There are two easy options for making these savory appetizers ahead of time.

• Prepare mushrooms and stuffing, refrigerate separately for up to 48 hours, then fill and bake just before serving.
• Assemble stuffed mushrooms as per recipe and refrigerate for up to 12 hours, bake when ready.

With any option, I recommend baking a few minutes extra because mushrooms will be chilled.

How to Store and Reheat

Store: Refrigerate any leftovers in an airtight container for up to 2 days.

Mushrooms generally don’t hold up well in the freezer, so I do not freeze them.

Reheat: Heat your stuffed mushrooms in the microwave or oven at 350 F for 10 minutes. Also air fryer works very well!

FAQs

More Mushroom Recipes to Try

• Healthy mushroom stroganoff
• Chicken and mushrooms
• Bean and mushroom soup
• Broccoli mushroom stir fry
• Lentil casserole with mushrooms

More Stuffed Recipes

• Stuffed dates
• Spinach stuffed chicken breast
• Cranberry and brie stuffed chicken breast

Print

Stuffed Mushrooms Recipe

Easy Stuffed Mushrooms filled with a cheesy mixture, then baked until golden brown. No breadcrumbs or cream cheese are involved.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 20 servings

Calories 30kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 20 medium-large mushrooms white or brown
• 1 medium onion finely chopped
• 2 garlic cloves minced
• 3 tablespoons parsley finely chopped
• 3/4 cup Parmesan cheese grated & divided
• 1/4 cup mozzarella cheese grated
• 2 tablespoons yogurt plain
• 1/2 teaspoon salt divided
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil extra virgin

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. With a damp paper towel, wipe down the mushrooms. Pull out the stems and finely chop them. Set aside. Place mushroom caps on prepared baking sheet.
• Preheat medium skillet on medium-high heat and swirl olive oil to coat. Add onion, garlic, mushroom stems and a pinch of salt. Saute for 5 minutes, stirring occasionally.
• Transfer to a medium bowl along with parsley, 1/2 cup Parmesan cheese, mozzarella cheese, yogurt, 1/4 teaspoon salt and pepper. Stir with spatula to combine.
• Using a teaspoon, fill the mushroom caps with stuffing. Place a bit of remaining 1/4 cup Parmesan cheese on top of each mushroom and sprinkle all of them with more salt. Bake for 20 minutes.
• Serve hot or cold. I like them both ways.

Notes

• Store: Refrigerate in an airtight container for up to 2 days. Do not freeze.
• Make ahead: Can be prepared up to 48 hours in advance. Refrigerate mushroom caps and stuffing separately, then fill and bake just before serving. Or you can refrigerate assembled stuffed mushrooms for up to 12 hours and bake before serving. I recommend to add a few minutes to baking time because mushrooms will be chilled.

Nutrition

Serving: 1mushroom | Calories: 30kcal | Carbohydrates: 1g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 4mg | Sodium: 130mg | Fiber: 0.1g | Sugar: 0.4g

The post Stuffed Mushrooms appeared first on iFoodReal.com.

Sweet Potato Hummus simply combines classic hummus taste with the cozy sweetness of sweet potatoes. Delicious, creamy appetizer and perfect for veggie dipping.

Enjoy, and try my garlic hummus recipe next.

This recipe for sweet potato hummus is super easy to make, healthy, and outright addicting!

Hummus is my go-to for everyday snacking, a delicious dip for picnics and parties, or as an extra layer of spread on avocado toast. Either way you serve it, this sweet potato dip is full of flavor and will impress your guests.

Why You’ll Love This Recipe

• Flavorful: The sweet and savory taste of sweet potato blends perfectly with the nuttiness of tahini, and I’ve added a secret ingredient for a hint of smoky flavor.
• Easy to make: We use canned chickpeas meaning no lengthy prep time. This easy recipe comes together in under 30 minutes!
• Unique: This homemade hummus has always been a huge hit at parties. It’s a fun spin on classic hummus and a great way to use up leftover sweet potatoes.
• Healthy: As per Healthline, sweet potatoes are rich in vitamins, minerals, antioxidants, and fiber. Enjoy a guilt-free snack that’s vegan and gluten-free.

Ingredients for Sweet Potato Hummus

You’ll need 9 simple ingredients to make this sweet potato hummus recipe.

• Sweet potato: Choose 1 medium sweet potato that has firm, unwrinkled skin. You’ll need 1 1/2 cups cooked sweet potato, I cut mine into cubes and cooked it on the stove. See all cooking options below.
• Water: I reserved some of the water from cooking the sweet potato.
• Chickpeas: A can of chickpeas or garbanzo beans, drained and rinsed.
• Tahini: Grounded sesame seed paste that gives hummus an earthy, nutty flavor with the perfect texture.
• Garlic clove: We’ll add 1 fresh garlic clove for a boost of savory flavor.
• Chipotle in adobo sauce: The smokiness of this hummus comes from the chipotle pepper.
• Olive oil: Helps blend all the ingredients together. I always use extra-virgin olive oil, its flavor shines through nicely.
• Lemon juice: Fresh lemon juice helps balance the flavors.
• Apple cider vinegar: Increases the natural sweetness.
• Salt: To season and enhance all other flavors.

How to Make Sweet Potato Hummus

All you need is your food processor or blender and a few minutes to make creamy sweet potato hummus.

There is a full recipe card below.

• Boil sweet potato: Add peeled and cubed sweet potato to a small pot, then add enough water to just cover. Bring to a boil, reduce heat to low and cook until fork tender, about 5-7 minutes. Set 1/4 cup water aside, then drain.
• Combine ingredients: Transfer sweet potato chunks along with water to a powerful blender or food processor. Next, add in chickpeas, tahini, garlic, chipotle in adobo, olive oil, lemon juice, apple cider vinegar and salt.
• Blend: Add lid and process until very smooth, pausing and scraping the walls with a spatula, if needed.
• Serve: Spoon hummus into a serving bowl and drizzle with extra olive oil. I also sprinkled smoked paprika and dried oregano on top for presentation and taste! Serve with crackers and your favorite dipping veggies.

How to Cook Sweet Potatoes

Cooking sweet potatoes is the first step to making this delicious dip. I boiled mine, but you can also bake, steam, or use your Instant Pot or crock pot.

• Bake: First, wash your sweet potato and use a fork to poke a few holes. Place it on a baking sheet and roast sweet potatoes in the oven at 400 degrees F for 1 hour, or until easily pierced with a fork.
• Steam: Peel sweet potato and cut into cubes, about 1 inch in size. Add 1 – 2 inches of water to a small or medium size pot, place a steamer basket inside, and add sweet potatoes to the basket. Bring water to a boil, cover, and steam sweet potatoes until tender.
• Boil: Peel and chop sweet potatoes into 1 inch cubes. Add potatoes to a small pot, cover with water, and bring to a boil. Reduce heat and simmer for 5-7 minutes until soft.
• Instant Pot: Add peeled and chopped sweet potatoes with 1 cup cold water to your Instant pot. Pressure Cook on High for 5 minutes, and do Quick Release.
• Slow cooker: Place whole sweet potato with 1 cup water in your slow cooker and cook on low for 6-8 hours or on high for 3-4 hours.

Tips for the Most Creamy Hummus

Here are a few simple tricks for making velvety smooth hummus that’s better than store-bought.

• Freshly cooked chickpeas for best taste: If you have time, pick up some dried chickpeas and make Instant Pot chickpeas. However I understand the reality is that canned chickpeas save a ton of time.
• Remove chickpeas skin: If you cook your own chickpeas, for even more creamier hummus you can remove their skins. Simply add hot chickpeas to a large bowl and cover with cold water. Then, working in batches, rub the skin off with your hands and drain the water that has the skin in it. Repeat until all skins have been removed.
• Use high-speed blender: If you have a blender like Blendtec or Vitamix, your hummus will come out more creamy than in a food processor.
• Don’t use sweet potato skin: Always remove the skin before or after cooking your sweet potato, the skin is edible but will not blend well.

Variations

Here are some easy variations to try. Some can be added to the blender and others as a delicious topping.

• More garlic: Add 2 cloves garlic to up the garlicky taste. Or omit the fresh garlic and use roasted garlic instead.
• Make it spicy: Add heat with red pepper flakes, cayenne pepper, or diced jalapeño.
• Herbs: Sprinkle with earthy herbs like fresh rosemary, thyme, parsley, or dried oregano.
• Spices: Season to taste with salt, pepper, or smoked paprika. You can also add warming spices like cinnamon or cumin.
• Nuts: Add a crunchy topping with crushed walnuts, cashews, or pecans.

What to Serve with Hummus?

Serve sweet potato hummus with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini or cucumber slices, snap peas, grape tomatoes, radishes etc.

It’s also perfect to include on a charcuterie board when entertaining guests or eat as healthy snack anytime of the year!

How to Store

Store: Homemade hummus will stay fresh in the fridge for up to 1 week in an airtight container.

Freeze: Transfer to an airtight container and freeze for up to 3 months.

FAQs

More Dips and Spreads

• Healthy veggie dip
• Healthy 7 layer dip
• Healthy French onion dip
• Cottage cheese dip

More Sweet Potato Recipes to Try

• Healthy sweet potato casserole
• Oven roasted sweet potatoes
• Sweet potato hash
• Sweet potato skillet
• Mashed sweet potatoes
• Air fryer sweet potato fries
• Instant Pot sweet potato casserole

Print

Sweet Potato Hummus

Sweet Potato Hummus simply combines classic hummus taste with cozy sweetness of sweet potatoes. Creamy appetizer perfect for veggie dipping.

Course Appetizer

Cuisine North American

Diet Vegan

Prep Time 10 minutes minutes

Cook Time 13 minutes minutes

Total Time 23 minutes minutes

Servings 12 servings

Calories 91kcal

Author Olena Osipov

Equipment

• Food processor

Ingredients

• 1 medium sweet potato cubed (1 1/2 cups cooked)
• 1/4 cup water from sweet potatoes
• 14 ounces can chickpeas drained & rinsed
• 1/4 cup tahini
• 1 large garlic clove peeled
• 1 teaspoon chipotle in adobo sauce
• 1 tablespoon olive oil extra virgin
• 1 tablespoon lemon juice
• 2 tablespoons apple cider vinegar
• 1 1/4 teaspoons salt

US Customary – Metric

Instructions

• In a small pot, add sweet potato and water just enough to cover. Bring to a boil, reduce heat to low and cook for 5-7 minutes or until fork tender. Drain.
• Transfer sweet potato to a powerful blender or food processor along with 1/4 cup water from cooking it. Add chickpeas, tahini, garlic, chipotle in adobo, olive oil, lemon juice, apple cider vinegar and salt. Process until very smooth, pausing and scraping the walls with spatula, if necessary.
• Transfer hummus to a serving bowl, drizzle with extra olive oil and sprinkle with smoked paprika and dried oregano.
• Serve with whole grain crackers or easy dipping vegetables like celery sticks, baby carrots, zucchini, cucumber slices, snap peas, grape tomatoes, radishes etc.

Notes

• Store: Refrigerate in an airtight container for up to 1 week.
• Freeze: In an airtight container for up to 3 months.

Nutrition

Serving: 0.25cup | Calories: 91kcal | Carbohydrates: 11g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Sodium: 299mg | Fiber: 3g | Sugar: 1g

The post Sweet Potato Hummus appeared first on iFoodReal.com.

Healthy 7 Layer Dip loaded with beans, yogurt, guacamole, cheese, and fresh veggies. This 15 minute appetizer is made for sharing and perfect for parties and snacking!

The name says it all. This healthy 7 layer dip recipe is full of your favorite Mexican ingredients, neatly layered together for a colorful, crunchy, and delicious party staple.

Always a crowd favorite and perfect for any occasion, I make this delicious layered dip all the time. Serve it on game day, Cinco de Mayo, or enjoy a fuss-free weeknight healthy dinner with no cooking or baking.

What Is 7-Layer Dip?

Also known as “taco dip” or “Tex-Mex dip”, 7-layer dip is a popular American appetizer. There are endless variations of 7-layer dip recipes out there, you’ve most likely made it or tried it before.

The classic seven layer dip recipe has a base of refried beans topped with sour cream, guacamole, salsa, cheese, and fresh veggies. I like to make my dip healthier by replacing the sour cream with taco seasoned Greek yogurt, yum!

Ingredients for Healthy 7 Layer Dip

Seven layers of your favorite Mexican flavors! Here’s what you need to make healthy 7 layer dip.

• Refried beans: This Mexican side dish is high in dietary fiber and makes the perfect base. You can use store-bought, I love Eden Organic refried beans, or make your own refried beans in Instant Pot.
• Greek yogurt: This lightened up version has been a huge hit. Instead of sour cream, mayo, or cream cheese, we use Greek yogurt or plain yogurt. It’s still tangy with an extra boost of protein.
• Taco seasoning: Mixed with the yogurt to really spread out the flavor. I used my homemade taco seasoning mix but you can also buy low sodium packets from the store. Cumin, chili powder, and cayenne work great too.
• Guacamole: For me, nothing beats homemade guacamole made with avocado, lime, garlic, salt, and cilantro. You can also use store-bought to save on time.
• Salsa: Use whatever salsa you have on hand. I usually stick to medium salsa when feeding a crowd but mild and spicy salsas work too. You can also use pico de gallo.
• Shredded cheese: I like to use Tex Mex cheese, Colby Jack cheese or cheddar cheese. You can use a blend or whichever cheese you like.
• Vegetables: Crisp lettuce and tomatoes. You’ll want to finely shred the lettuce and cut the grape tomatoes in half for easier dipping.
• Toppings: Black olives, sliced jalapeno, and fresh cilantro are a colorful addition and finish off this delicious dip.

How to Make Healthy 7-Layer Dip

Here’s a quick overview of how to make healthy 7-layer dip. There’s no baking required, just grab your baking dish and layer it.

There is also a full recipe card below.

• Mix yogurt and seasoning: In a small bowl, mix yogurt and taco seasoning together.
• Add refried beans: In a medium-sized baking dish, I always use my 8×11 baking dish, start layering the dip. Spread the refried beans in the bottom of the dish and use a tablespoon to gently level into a clean single layer.
• Add the Greek yogurt layer: Spread the seasoned yogurt over the beans and gently level into a clean layer.
• Add the guacamole: Next, gently spread the guacamole in a single layer.

• Pour on the salsa: Next comes the salsa. Pour in the salsa and spread it over the guacamole.
• Add cheese and lettuce: Sprinkle with cheese and shredded lettuce.
• Add toppings: To finish the dip add tomatoes, olives, cilantro and jalapenos.
• Serve: Enjoy immediately with tortilla chips, or veggies for dipping or refrigerate until ready to serve.

Tips for Best Results and Variations

Here are my top tips that guarantee rave reviews for this party favorite. I’ve also included some fun variations for you to try.

• Make it dairy-free: Super easy to make dairy-free by swapping your favorite dairy-free plain yogurt and dairy-free cheese. If you don’t have those, you can omit the yogurt and cheese, the taste will be different but you can mix the taco seasoning in with the refried beans.
• Use thick yogurt: The yogurt is most runny layer. You know how Greek yogurt, after sitting in the fridge for a few days, separates?! For this reason, I recommend not mixing or stirring the yogurt before scooping, instead just use thick part.
• Add another layer: No need to stop at seven layers, get creative! Make it heartier with a layer of drained black beans or pinto beans. Cook up some ground beef, I’d season it with a bit of taco seasoning, let it cool and add it between the beans and yogurt. Or use up leftover shredded chicken. For additional toppings you can sprinkle some green onions or bell peppers on top.
• Other cheese: Queso fresco or cotija cheese are popular choices. 
• Refried beans substitute: Make this dip even healthier by mashing up some drained black beans with taco seasoning, cilantro and jalapeno to taste.
• If you don’t like spicy dips: Not everyone likes spice, and that’s OK. Omit jalapenos on top or deseed it first and then chop.

What to Serve with 7-Layer Dip?

We love entertaining and snacking! Traditional 7-layer dip is the perfect addition to any appie spread and always the first to disappear.

Our favorite dippers are crispy tortilla chips, celery sticks, carrots sticks, and cucumber. You can also serve crackers and pita chips.

If you’re creating an appetizer spread I love serving this 7 layer taco dip alongside cream cheese stuffed mini peppers, healthy spinach dip, and cottage cheese dip.

While this dip is amazing for game day and parties, we’ve been known to polish off the entire dish ourselves. It’s pretty much a healthy taco salad, and so addictive.

Can I Make It Ahead of Time?

7 layer dip is best served fresh the day you make it because of the fresh ingredients. I will always assemble it right before serving or a few hours ahead of time.

If you would like to meal prep the night before I recommend layering the beans and yogurt, cover, and refrigerate. Then finish the dip with the remaining layers when you’re ready to serve.

How to Store

Store: Tightly cover leftovers, place in the fridge, and enjoy within 1-2 days. Actually, day 2 and 3 it’s not bad, I found even the guacamole didn’t brown and lettuce didn’t wilt.

Guacamole and vegetables do not thaw well, so do not freeze.

FAQs

More Dip Recipes to Try

• Healthy spinach artichoke dip
• Healthy spinach dip
• Healthy cheese ball
• Garlic olive oil bread dip
• Garlic hummus
• Sweet potato hummus
• Healthy French onion dip
• Cottage cheese dip

Print

Healthy 7 Layer Dip

Healthy 7 Layer Dip loaded with beans, yogurt, guacamole, cheese, and fresh veggies. This 15 minute appetizer is made for sharing!

Course Appetizer

Cuisine Mexican

Diet Gluten Free, Vegetarian

Prep Time 15 minutes minutes

Cook Time 0 minutes minutes

Total Time 15 minutes minutes

Servings 12 servings

Calories 345kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

• 15 ounces can refried beans I use Eden organic
• 1 cup plain Greek yogurt
• 1 tablespoon taco seasoning low sodium
• 1 1/2 cups guacamole homemade or store-bought
• 1 cup salsa mild, medium or hot
• 1 1/2 cups Tex Mex, Colby Jack or cheddar cheese shredded
• 1/3 cup black olives pitted & sliced
• 2 cups iceberg lettuce finely shredded
• 1 cup grape tomatoes cut in halves
• 3 tablespoons fresh cilantro finely chopped
• 1 jalapeno sliced

US Customary – Metric

Instructions

• In a small bowl, add yogurt and taco seasoning. Stir to combine.
• Grab 8×11 baking dish or any medium-sized baking dish and start layering the dip. First spread refried beans, then yogurt mixture followed by guacamole, gently leveling with a tablespoon into a clean single layer.
• Then spread salsa on top. Sprinkle with cheese and shredded lettuce.
• Finish the dip with olives, cilantro and jalapenos.
• Serve immediately or refrigerate until ready to serve. Serve with tortilla chips, celery and carrots sticks, any veggies for dipping and healthier chips.

Notes

Store: It’s best to enjoy the dip within 1-2 days. Store tightly covered in the refrigerator.

Nutrition

Calories: 345kcal | Carbohydrates: 40g | Protein: 19g | Fat: 10g | Saturated Fat: 4g | Trans Fat: 0.001g | Cholesterol: 15mg | Sodium: 408mg | Fiber: 16g | Sugar: 10g

The post Healthy 7 Layer Dip appeared first on iFoodReal.com.

These Mediterranean Zucchini Boats are stuffed with peppers, tomato, olives, and feta and then baked to perfection.

You might also like these simple zucchini sticks with Parmesan and ground turkey zucchini boats.

Quite a few years ago, I was in a mood for a lighter zucchini boats, without the sauce and cheese. So I made these Mediterranean zucchini boats. The ones you can pick up with your hands, more of a side dish or even a cold appetizer. Mmmm, sounds good in July… 

I oven roasted them stuffed with tomatoes, bell peppers and Kalamata olives until soft but still crunchy. Then topped with feta cheese and placed under the broiler until cheese became golden and crisp, and sprinkled with fresh parsley. So good!

I love Mediterranean inspired dishes! From Mediterranean chicken skillet, to Mediterranean orzo salad and Mediterranean chickpea salad. They are delicious and chock full of veggies.

Ingredients for Mediterranean Zucchini Boats

This Mediterranean zucchini boats recipe is made with a handful of simple ingredients and full of Mediterranean flavor.

• Zucchini: Use medium zucchinis that are firm and ripe. An overripe zucchini will be too soft and larger ones will have a tougher, bitter skin.
• Bell pepper: Any color bell pepper you prefer or have on hand. I like orange, yellow, or red peppers because they are sweeter. Green peppers are more tart but will work in this recipe.
• Tomato: Famous in Mediterranean cuisine! Use a firm tomato that’s less watery such as Roma tomatoes or halved grape tomatoes and cherry tomatoes.
• Kalamata olives: Finely chopped for rich taste and texture.
• Garlic cloves: Fresh garlic cloves that are peeled and minced.
• Seasoning: Italian seasoning and ground black pepper.
• Oil: Used to coat veggies and help spices stick. I love the flavor of extra-virgin olive oil but any oil will work.
• Cheese: A rich and creamy topping. Freshly crumbled feta cheese along with white cheddar or mozzarella cheese are a must for this Mediterranean zucchini recipe.
• Fresh herbs: Garnish with fresh parsley.

How to Make Mediterranean Zucchini Boats

Once you see how easy Mediterranean zucchini boats come together, you’ll be making them all the time! Kids love these as they are so easy to handle.

Here’s a quick overview, there’s a full recipe card below.

Start by preheating your oven to 400 degrees F.

• Prep zucchini boats: Trim the ends off each zucchini, cut zucchinis in half lengthwise, and scoop out the middle using a spoon or melon baller. Line a large baking sheet with parchment paper, arrange zucchini halves on baking sheet, and set aside.
• Make the veggie stuffing: To a medium bowl, add your chopped bell pepper, tomato, and olives. Then add in the garlic, Italian seasoning, ground black pepper and olive oil, and stir to combine.
• Bake: Evenly distribute the mixture between each zucchini half and bake for 25 minutes. Top with cheeses and bake for another 10 minutes or until cheese has melted. You can also set them under the broiler to melt the cheese.
• Garnish and serve: Remove pan from oven and sprinkle with fresh parsley. Serve hot or let them cool and enjoy cold.

Tips for Best Results

Here are my tops tips on how to turn a few fridge staples into a delicious Mediterranean dish.

• Pick same size zucchini: Also straight. This will ensure even cooking, easy filling, and make them easier to hold.
• Take your time adding the stuffing: For best presentation and taste make sure to evenly distribute the stuffing, so every bite is colorful and filled with all the flavors.
• Re-use the scooped out flesh: Save the zucchini flesh and add to soups, zucchini potato bake or zucchini ricotta pasta for more flavor and vitamins.
• Don’t overbake: You want the zucchini to be tender with a slight crunch to it. If they are overbaked they will be soggy and hard to hold.

Variations

There are many ways you can make this Mediterranean zucchini sticks recipe your own, you can literally add anything to the stuffing!

• Mix in some ground turkey, ground beef, ground pork, ground chicken, or sausage.
• Add grains with cooked rice, quinoa, or breadcrumbs. Or keep it low carb with cauliflower rice.
• Try roasted red peppers or swap with sundried tomatoes.
• Garnish with fresh basil, cilantro, marjoram, or fresh mint.
• Play with different seasonings like dried oregano, salt, or red pepper flakes. Then add a squeeze of lemon juice for extra zest.
• Use freshly grated Parmesan cheese or goat cheese as the melty topping.
• Sub Kalamata olives with green olives or black olives.
• Add other veggies like onion or chopped spinach.

What to Serve with Stuffed Zucchini Boats?

These zucchini sticks are the case when food tastes great even cold. So, serve hot or eat straight out of the fridge.

We often serve stuffed zucchini boats on their own as an easy vegetarian lunch or dinner, a healthy snack, or crowd favorite appetizer.

Sometimes though, I like to add a side dish. We love a side salad like Mediterranean chickpea salad, Mediterranean quinoa salad, or Mediterranean pasta salad.

You can also pair these summer-y veggie boats with a grilled chicken burger, chili lime chicken, or even grilled BBQ chicken. Or make it a cozy meal with lasagna and a side of garlic bread.

How to Store

Store: These zucchini boats keep well refrigerated for a few days. Store in an airtight container for best results.

If you are serving more than 4 people, I recommend doubling the recipe, they disappear fast!

Freeze: Zucchini becomes very soggy once thawed, do not freeze.

FAQs

More Zucchini Recipes to Try

• Zucchini tomato bake
• Baked zucchini fritters
• Sauteed zucchini
• Grilled zucchini
• Baked zucchini fritters
• Ground turkey and zucchini
• Chicken zucchini tomato recipe
• Chicken and zucchini recipe

Also browse this collection of healthy zucchini recipes.

Print

Mediterranean Zucchini Boats

These Mediterranean Zucchini Boats are stuffed with peppers, tomato, olives, and feta and then baked to perfection.

Course Side Dish

Cuisine Mediterranean

Diet Vegetarian

Prep Time 12 minutes minutes

Cook Time 35 minutes minutes

Total Time 47 minutes minutes

Servings 8 servings

Calories 94kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 4 medium zucchini ends trimmed
• 1 large bell pepper finely chopped
• 1 large tomato finely chopped
• 1/2 cup Kalamata olives finely chopped
• 3 large garlic cloves minced
• 2 teaspoons Italian seasoning
• 1/4 teaspoon ground black pepper
• 1 tablespoon olive oil extra virgin
• 1/2 cup feta cheese crumbled
• 1/4 cup white cheddar or mozzarella cheese grated
• 1/4 cup fresh parsley finely chopped

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Cut zucchini in half lengthwise and scoop out the middle with a tablespoon or melon baller. Discard or save the flesh. Arrange zucchini halves on a large baking sheet lined with parchment paper and set aside.
• In a medium bowl, add bell pepper, tomato, olives, garlic, Italian seasoning, ground black pepper and olive oil. Stir to combine.
• Fill each zucchini half with a mixture distributing evenly and bake for 25 minutes. Top with feta cheese and cheddar (mozzarella) cheese and bake for another 10 minutes or until cheese has melted.
• Remove from the oven, sprinkle with parsley and serve hot or cold.

Notes

Store: Refrigerate in an airtight container for up to 2-3 days. Do not freeze as zucchini become very soggy upon thawing.

Nutrition

Serving: 1zucchini boat | Calories: 94kcal | Carbohydrates: 7g | Protein: 4g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 11mg | Sodium: 275mg | Fiber: 2g | Sugar: 4g

The post Mediterranean Zucchini Boats appeared first on iFoodReal.com.

Baked Zucchini Fritters are made with 5 simple ingredients, with a crispy outside and tender middle. They are perfect for summer zucchini surplus and can be served as an appetizer, side dish, or snack!

We also love these tuna zucchini cakes and Mediterranean zucchini boats!

When it comes to zucchini, I’ll admit I’m usually hiding it to add a ton of moisture to dishes like these turkey meatballs, black bean burgers, and even lemon zucchini bread.

However, for these baked zucchini fritters, we’re squeezing out all the excess liquid from the zucchini to make it ready to bake it into wonderfully crispy zucchini fritters. You can also pan fry them as well.

This healthy zucchini fritters recipe is a bit of “a blast from the past.” As a kid, I ate a lot of vegetable-based fritters to stretch seasonal produce to the max. We always had cold leftovers in the fridge and I recommend you double or even triple the recipe because they are a sure crowd-pleaser!

Ingredients for Baked Zucchini Fritters

To make baked zucchini fritters, you need just 5 simple ingredients plus salt and pepper.

• Zucchini: I used 5 smaller zucchinis. They are the most flavorful zucchini but medium or large garden zucchini will work too. Feel free to use yellow summer squash.
• Flour: You can use the flour of your choice, which helps to bind the zucchini fritters. I used whole wheat flour. Gluten-free options like rice flour and chickpea flour should also work. However, if you’re using almond flour, I recommend 1 cup of flour and 3 large eggs. 
• Egg: Two large eggs are needed as a binder.
• Garlic: Will add so much extra flavor. Adjust the amount to personal preference.
• Fresh herbs: You can use fresh dill, parsley, or green onion. 
• Salt and pepper

How to Make Baked Zucchini Fritters

Here is a quick overview how to bake zucchini fritters. You can find full recipe card below.

• Salt the zucchini: First, add the shredded zucchini to a large bowl, mix with 1 teaspoon of salt, and allow to sit for 10 minutes to extract any excess liquid.
• Prepare the batter: Meanwhile, in a large bowl, combine the eggs, garlic, flour, herbs, salt and pepper.
• Squeeze the zucchini: Using your hands or a cheesecloth, squeeze all the liquid from zucchini as much as possible, then transfer to the bowl with batter and mix.
• Bake zucchini fritters: Use an ice-cream scoop to portion the zucchini patties and press lightly to flatten on a baking sheet. Bake for 12-15 minutes per side or until crispy.

Tips for Best Results

• For more crispy baked zucchini fritters: Substitute 1-2 tablespoons of flour for cornstarch instead. This helps to yield crispier results.
• Preparing the zucchini: There’s no need to peel or de-seed the zucchini. Just shred, salt, squeeze, and mix into the batter!
• To shred the zucchini: You can shred zucchini using the medium holes of a box grater or save time shred zucchini in your food processor with a grater disk. 
• Squeeze zucchini well: The better you squeeze zucchini, the crispier fritters will be. If you use your hands, you’ll have to do this in batches a handful at a time. If you use a cheesecloth or nut milk bag, you can squeeze it all at once.
• Chill the batter if pan frying: If you plan on pan frying the zucchini fritters, chill the batter in the fridge for at least 30 minutes. It can help yield very crispy zucchini fritters because of how the cold batter reacts to the hot oil.
• For slightly crispier results when baking: Broil zucchini fritters at the end of the baking process.
• Thinner fritters: You can press the fritter mixture down more for thinner, crispier fritters. Just make sure now not to press too much otherwise they may fall apart.

Variations

• Scallions: These baked zucchini fritters are similar to Korean scallion pancakes with zucchini. So feel free to increase the amount of green onions and serve with some kind of Asian dipping sauce like peanut sauce.
• Other vegetables: Add up to 1/2 cup of corn, diced bell peppers, shredded carrots or cabbage.
• Grains: You can beef up the fritters with the addition of leftover cooked grains like brown rice and quinoa.
• Dried herbs and spices: If you don’t have any fresh herbs, feel free to skip and fritters will still turn out delicious. You can also ramp up the flavors with extra spices like onion powder, smoked paprika and red pepper flakes.
• Cheese: Crumbled feta cheese, ricotta cheese, parmesan cheese, or cheddar cheese are all optional add-ins. I recommend about 1/2 cup but feel free to adjust the amount to personal preference.

What to Serve with Baked Zucchini Fritters?

Once your zucchini fritters are baked, you can serve them warm or cold. In Ukraine, they are traditionally served for dinner or breakfast instead of potato pancakes, with sour cream or Greek yogurt. Sometimes, I like to stir in a bit of horseradish with yogurt.

Here are a few other ways you can enjoy them:

• With salad: They pair well with side salads like healthy coleslaw, healthy potato salad, and creamy cucumber salad.
• With grains: For more of a complete meal, serve the fritters alongside a salad and the grain of your choice.
• With proteins: Baked zucchini fritters also pair well with all kinds of proteins like fried tofu, yogurt marinated chicken and naked spinach feta turkey burgers.
• With other sauces: You can also enjoy these zucchini patties with other simple sauces like healthy ranch dressing or cottage cheese dip.

How to Store

Store: Store any leftover zucchini fritters for in an airtight container lined with double-folded paper towel for 3-4 days in the fridge. 

Freeze: Allow the zucchini patties to cool entirely before placing them in a single layer on a baking pan. Freeze until solid then transfer the zucchini fritters to a freezer-safe bag or container and store for up to 3 months. Let fritters thaw on the counter for a few hours or in the fridge overnight. 

Reheat: You can reheat baked zucchini fritters in the microwave, oven, or skillet with a drop of oil until warmed through.

More FAQs

More Zucchini Recipes to Try

• Parmesan zucchini sticks
• Healthy zucchini casserole
• Zucchini lasagna
• Crustless zucchini quiche
• Zucchini potato bake
• Mediterranean baked zucchini sticks
• Sauteed zucchini
• Zucchini tomato bake
• Ground turkey zucchini boats
• Zucchini roll ups

Or feel free to browse my list of 45 healthy zucchini recipes!

Print

Baked Zucchini Fritters

These Zucchini Fritters can be baked or pan-fried to perfection, with a crispy outside, tender middle, and only 5 simple ingredients!

Course Dinner

Cuisine Ukrainian

Diet Vegetarian

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 9 fritters

Calories 58kcal

Author Olena Osipov

Equipment

• Baking sheet

Ingredients

• 3 medium zucchini (2 lbs) shredded (6 cups)
• 2 small garlic cloves grated
• 2 large eggs
• 1/2 cup any flour I used whole wheat (see notes for almond flour)
• 1/2 cup dill, parsley or green onion finely chopped
• 1 3/4 tsp salt divided
• Ground black pepper to taste
• Greek yogurt or sour cream for topping
• 4 tsp oil for frying

US Customary – Metric

Instructions

• In a large bowl, add shredded zucchini mixed with 1 tsp of salt and let sit for 10 minutes.
• In another large bowl, whisk eggs, garlic, flour, herbs, 3/4 tsp salt and pepper.
• Using your hands, squeeze liquid from zucchini in batches as much as you can and add to the bowl with batter. Stir well to combine.
• Bake: Preheat oven to 400 degrees F, line 2 large baking sheets with parchment paper and spray with cooking spray. Fill large ice cream scoop with batter, place on prepared baking sheet and flatten with the back of the scoop. You can also use big spoon or a small ladle. Repeat with remaining batter.
• Bake for 12 – 15 minutes, flip and bake for another 12 – 15 minutes. Remove from the oven.
• Fry: Preheat large ceramic non-stick skillet on medium heat and swirl 2 tsp oil. Using trigger ice cream scoop, place zucchini mixture on a skillet and flatten with the back of a scoop. Can use large spoon as well.
• Fry for 3-4 minutes or until golden brown, flip and fry for another 3-4 minutes. Repeat with remaining mixture.
• Serve fritters hot or cold topped with Greek yogurt or sour cream.

Notes

• Store: Refrigerate in an airtight container lined with double folded paper towel for up to 3 – 4 days.
• Freeze: For up to 3 months. Then thaw on a counter for 3 hours or in the fridge overnight.
• Double the recipe if serving more than 3 people and/or would like to have some leftovers. I usually do that since these are very popular.
• If using almond flour: Use 1 cup almond flour and 3 eggs.

Nutrition

Serving: 1fritter | Calories: 58kcal | Carbohydrates: 6g | Protein: 2g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 36mg | Sodium: 279mg | Fiber: 1g | Sugar: 1g

The post Baked Zucchini Fritters appeared first on iFoodReal.com.

This Cottage Cheese Dip is made with 5 ingredients, in 5 minutes, in a blender or food processor. It tastes like savory and creamy ranch dip that pairs perfectly with fresh vegetables and crackers.

We also love this healthy veggie dip and healthy Ranch dressing with yogurt.

Because cottage cheese is having a moment right now, I decided to make cottage cheese dip that tastes like regular ranch. After tremendous success with protein bagels and cottage cheese pizza crust, I think cottage cheese is meant to be used in savory recipes.

All you need is 5 ingredients and 5 minutes. You can make cottage cheese ranch dip in a food processor or blender depending how chunky or creamy you want it. This low calorie, high protein dip is perfect as a party appetizer, after school snack or post workout meal.

Ingredients for Cottage Cheese Dip

To make whipped cottage cheese dip recipe you just need 5 simple ingredients that are highly customizable. Make it your own!

• Cottage cheese: I used 2% fat cottage cheese. You can use 0%, 1% or 4% fat cottage cheese. I think it will taste amazing in either case.
• Fresh dill: I love the taste of fresh dill and garlic together (Ukrainian in me). You can also substitute with 2 teaspoons of dried dill weed. Or use other fresh herbs like fresh parsley or chives (add finely chopped at the end).
• Fresh garlic: Use as much or as little as you want. You can also use 1 to 2 teaspoons of garlic powder for more subtle garlic taste.
• Salt and pepper: To taste. Please note that various brands of cottage cheese contain different amount of sodium.

How to Make Cottage Cheese Dip

Here is a quick overview how to make cottage cheese dip in a food processor. For a more creamy texture, use a high speed blender.

• Combine: In a food processor, add cottage cheese, dill, garlic, salt and pepper.
• Process: Process for 1 to 3 minutes until desired consistency. Open the lid and add 2 tablespoons of cold water.
• Adjust: Process a bit more and see if you like the consistency and texture. Now is a good time to taste it for seasonings as well. Add more water and pulse, if necessary.
• Serve: Transfer to a small bowl and serve with vegetables and crackers.

Tips for Best Results

Here are my top tips for the best cottage cheese dip recipe!

• If you like creamy Ranch: Use a high speed blender to make this dip. You might want to add water at the start to help the things move inside the blender jug.
• If you like chunky dip: Use food processor or mix all ingredients by hand. It actually tastes very good this way and saves time!
• For more creaminess: Use 4% full-fat cottage cheese.
• Using pantry staples: If you don’t have fresh dill and fresh garlic on hand, substitute with 2 teaspoons of dried dill weed, 1 teaspoon garlic powder and 1 teaspoon onion powder.
• Adjust to taste: This whipped cottage cheese ranch dip is very forgiving. Please make it your own by adding your favorite seasonings at the end.

What Are Best Vegetables for Dipping?

When choosing vegetables for dipping into cottage cheese veggie dip, pick fresh, crunchy and easy to hold veggies like:

• Cucumber sticks and mini cucumbers
• Carrot sticks and baby carrots
• Bell pepper sticks and mini peppers
• Radishes with greens attached
• Cauliflower florets
• Broccoli florets
• Snap peas
• Cherry tomatoes
• Celery sticks
• Crackers, pita bread, sourdough bread, pretzels and pretzel crackers.

How to Store

Store: Refrigerate cottage cheese dip in an airtight container for up to 1 week. I prefer glass containers and not plastic because I think food tastes better this way when stored long term.

Freeze: You can freeze leftovers for up to 3 months. Thaw in the fridge overnight.

FAQs

More Dip Recipes to Try

• Healthy spinach dip
• Healthy buffalo chicken dip
• Baked feta dip
• Healthy french onion dip
• Healthy 7 layer dip
• Healthy spinach artichoke dip
• Garlic olive oil bread dip

Print

Cottage Cheese Dip

This Cottage Cheese Dip is made with 5 ingredients, in 5 minutes in a blender or food processor. It tastes like savory and creamy ranch dip that pairs perfectly with fresh vegetables and crackers.

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 6 servings

Calories 36kcal

Author Olena Osipov

Equipment

• Food processor

Ingredients

• 1 cup cottage cheese
• 3 tablespoons fresh dill
• 1 small garlic clove
• 1/4 teaspoon salt more to taste
• 1/4 teaspoon ground black pepper more to taste
• 2 tablespoons cold water more if needed

US Customary – Metric

Instructions

• In a food processor, add cottage cheese, dill, garlic, salt and pepper.
• Process until desired consistency, I like with a few chunks. Add water and process a bit more to combine. Adjust consistency with more water, if you wish.
• Serve in a bowl on a platter with fresh vegetables and crackers.

Notes

• Store: Refrigerate in an airtight container for up to 1 week.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight or on a counter for a few hours.

Nutrition

Calories: 36kcal | Carbohydrates: 1g | Protein: 4g | Fat: 2g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 209mg | Fiber: 0.04g | Sugar: 1g

The post Cottage Cheese Dip appeared first on iFoodReal.com.

Crispy Bang Bang Shrimp Recipe is sweet, spicy and ready in 15 minutes. Healthier than the Bonefish Grill classic, so you can enjoy these addictive shrimps at home!

We are huge shrimp fans! Shrimp tacos and shrimp ceviche are favorites but bang bang shrimp tacos is definitely a top pick.

What is Bang Bang Shrimp?

Bang bang shrimp is a famous signature appetizer at Bonefish Grill. Large shrimps are battered and fried then doused in a creamy, sweet and spicy sauce made with mayonnaise, Thai sweet chili sauce, sriracha, and vinegar.

I also think it can be a fantastic quick dinner like these bang bang shrimp tacos I made. It’s a mouthwatering combo everyone loves!

Ingredients for Bang Bang Shrimp Recipe

This bang bang shrimp recipe uses a short list of simple ingredients. You most likely have most at home right now.

• Raw shrimp: You can use fresh shrimp or frozen shrimp that has been thawed. I used 21-35 count per pound large shrimp. Don’t forget about the tails! You want shrimps that are peeled, deveined with tails removed. I always forget them!
• Cornstarch: To coat the shrimp before frying to give them the crispiest exterior.
• Yogurt and Mayo: For the tangy sauce. I kept bang bang shrimp healthier by using Greek yogurt and a little bit of mayonnaise.
• Thai sweet chili sauce: You can make your own or grab some from the grocery store.
• Sriracha: Adds that spicy kick.
• White vinegar and salt: The finishing touch for the bang bang sauce.
• Oil: For frying. I recommend using a high smoke point oil such as avocado oil. Light olive oil or grapeseed oil will work too.
• Vegetables: Lettuce and fresh green onion for serving.

How to Make Bang Bang Shrimp

This bang bang shrimp recipe is super easy and hassle free, here is a quick photo overview. Full recipe card is located below.

• Make the bang bang sauce: Add mayo, yogurt, Thai sweet chili sauce, sriracha, white vinegar, and salt to a large bowl. Whisk to combine and set aside.
• Prep: Dry your shrimp using paper towel, then preheat a large non-stick skillet on medium heat and add 1 tablespoon of oil.
• Sauté shrimp: Add cornstarch to a separate bowl and coat shrimp. Shake off any excess cornstarch and add shrimp to the skillet in a single layer. Pan fry shrimp in batches for about 3-4 minutes per side, they should be pink and golden brown. Once cooked, place them on a paper towel-lined plate to soak up the extra fat.
• Add sauce and serve: Put fried shrimp in the bowl with bang bang sauce, gently stir to coat, then place them on a bed of lettuce. Garnish bang bang shrimp with chopped green onion and enjoy!

Tips for Best Results

Here are some easy tips for the best homemade bang bang shrimp.

• Work in batches: The temperature of the oil will decrease if the large skillet is overcrowded and the result will be oily, undercooked shrimp.
• Make sure shrimps are dry: Dry shrimp fries much better with a perfect crispy texture and lots of flavor. Use paper towel to remove excess water for the best results.
• Adjust the bang bang sauce to taste: Adjust any seasonings to taste and make it as mild or spicy as you like. I made it lighter with Greek yogurt but you can also make it with all yogurt or all mayonnaise.
• If you would like to deep fry bang bang shrimp: Marinate shrimp in a medium bowl with one cup of buttermilk and optional garlic powder and onion powder. Add 6 cups of vegetable oil to a large Dutch oven and heat over medium-high heat for 20 mins. Coat the shrimp in cornstarch, shake excess off, then add shrimp to oil. Stir to separate shrimp and fry for 4-5 minutes. Work in batches and coat crispy shrimp in sauce.

How to Serve Bang Bang Shrimp

Bang Bang shrimp makes a great appetizer or main course, this spicy seafood dish can be served in so many ways.

Appetizer: Serve them on their own garnished with green onion or chives with extra bang bang sauce on the side for dipping. I recommend a double batch, they’ll disappear quick!

Shrimp bowls: Place on top a bowl of Instant Pot brown rice or Instant Pot quinoa, add some fresh toppings like cabbage, diced tomatoes, avocado, carrots, and cucumber. Then drizzle with more bang bang sauce.

Tacos: Bang bang shrimp tacos or quesadillas are delicious! Use hard or soft tortillas shells, or butter lettuce for a low-carb taco. Enjoy with your favorite taco toppings or use up whatever veggies you have on hand. Top with sour cream and you’ll have a new Tuesday favorite.

Make bang bang shrimp pasta: Toss with your favorite pasta for a quick weeknight meal. Squeeze fresh lime juice or lemon juice on top for extra zest.

Veggies: Serve alongside seasonal roasted vegetables or grilled vegetables for a light summer meal.

How to Store

Store: Place cooked and coated bang bang shrimp in airtight container and store in the refrigerator for up to 4 days.

Freeze: Keep any leftovers in the freezer for up to 3 months.

Reheat: Thaw in the fridge overnight then microwave for 1-2 minutes until warm.

FAQs

More Shrimp Recipes to Try

• Shrimp spaghetti
• Air fryer shrimp
• Shrimp tostadas
• Shrimp stir fry
• Grilled shrimp skewers
• Shrimp avocado salad
• Shrimp orzo salad

Print

Bang Bang Shrimp

Bang Bang Shrimp Recipe is sweet, spicy and ready in 15 minutes. Healthier than the Bonefish Grill, yet as addictive and easy to make at home!

Course Dinner

Cuisine Mexican

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 172kcal

Author Olena Osipov

Ingredients

• 1 pound large raw shrimp peeled, deveined and tails removed
• 1/2 cup cornstarch
• 1/4 cup mayonnaise
• 1/4 cup Greek yogurt
• 1/4 cup Thai sweet chili sauce
• 1 teaspoon sriracha
• 1/2 tablespoon white vinegar
• 1/4 teaspoon salt
• 2 tablespoons oil for frying
• 2 tablespoons green onion finely chopped
• Lettuce shredded, for serving

US Customary – Metric

Instructions

• In a large bowl, add mayonnaise, Greek yogurt, Thai sweet chili sauce, sriracha, white vinegar, and salt. Whisk and set aside.
• Pat dry the shrimps with paper towel. Preheat large non-stick skillet on medium heat and add 1 tablespoon oil.
• In another large bowl, add cornstarch, coat shrimp in it and shake off the excess. Add to the skillet in a single layer and pan fry shrimp in batches for about 3-4 minutes per side or until pink and golden brown. Transfer shrimp onto a paper towel lined platter to soak up extra fat.
• Add fried shrimp to the bowl with the sauce and gently stir to coat.
• Place bang bang shrimp on a bed of lettuce, garnish with green onion and serve.

Nutrition

Calories: 172kcal | Carbohydrates: 12g | Protein: 9g | Fat: 9g | Saturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 75mg | Sodium: 536mg | Fiber: 0.2g | Sugar: 4g

The post Bang Bang Shrimp appeared first on iFoodReal.com.

Easy Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty, and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada shell or add to tacos.

Our other family shrimp favorites include these shrimp tacos, shrimp tostadas and grilled shrimp skewers.

Easy Shrimp Ceviche Recipe

Shrimp ceviche is one of those high end healthy appetizers I never order in a restaurant because it is soooo expensive. Ha, truth be told we barely even go to restaurants except for sushi.

I used to wait all year round for our yearly all-inclusive vacation to eat my fair share of Mexican shrimp ceviche. No more.

Shrimp ceviche recipe is so easy to make at home. Once you get over a fear of “eating raw seafood” you will keep making ceviche with shrimp all summer long.

And to clarify, you will not eat raw shrimp as lime juice will “cook” it. You can also use cooked shrimp, no problem.

This is the best shrimp ceviche recipe that is cool, zesty and refreshing. A must have for summer! Let’s do it!

What Is Shrimp Ceviche?

What is shrimp ceviche? I will explain in my own words. Ceviche is raw seafood “cooked” in lime juice for a few hours. Then mixed with traditional flavors like jalapeno, cilantro, red onion, avocado, tomato etc.

I can guarantee you there are a million variations of a shrimp salsa recipe. Ceviche cocktail with clamato juice, hot sauce and ketchup. With addition of cucumber or mango. And so on.

For today’s easy shrimp ceviche recipe all you need is shrimp, limes, red onion, tomato, avocado, cilantro, jalapeno, salt and pepper.

I like to share it as a seafood salsa type of dish alongside other salsa recipes like pico de gallo, fresh peach salsa or strawberry mango salsa, and even salsa guacamole!

How to Make Shrimp Ceviche with Raw Shrimp

Here is how to make shrimp ceviche recipe step-by-step in photos. You can find full recipe card below.

I buy small peeled, deveined and tails off raw shrimp because it is the cheapest. You can also add crab and scallops if you happen to have them on hand.

• Place 1 pound of shrimp in a large bowl and cover with warm tap water. Let shrimp thaw for 10 minutes.
• Drain and give shrimps a gentle squeeze.
• Cut small shrimp in half lengthwise and large shrimp into 4 long stripes.
• Then dice the shrimp. You want small pieces of shrimp with each bite.

• Pour fresh lime juice over diced shrimp in a bowl and stir.
• Refrigerate shrimp mixture in acidic marinade for 1.5-2 hours or until pink and opaque.
• Your shrimp is now “cooked” and ready to be combined with other ingredients to make homemade ceviche.

How to Make Shrimp Ceviche with Cooked Shrimp

If you are not “brave” enough to make raw shrimp ceviche, make cooked shrimp ceviche. No worries, no judgement here. I was the same until a few weeks ago. Until I saw how perfectly lime juice cooks the shrimp. It was pink after sitting in acid for 1.5 hours!

Many will say ceviche with cooked shrimp is not authentic ceviche but that’s OK. Marinate cooked shrimp in lime juice for only 15 minutes. That’s the only difference.

How to Juice Limes Properly

OK, friends. You can use a shortcut with cooked shrimp but don’t even think about bottled lime juice. It is not the same taste plus a ton of preservatives. Yikes.

You need 3/4 cup fresh lime juice. That’s about 6-8 large limes depending how fresh, juicy and big your limes are.

To juice limes:

• Roll limes on a cutting board pressing with your hand. Helps to release juice from the flesh.
• Cut limes in halves.
• Squeeze juice using this squeezer. Limes are not lemons. I find lemon rimmer doesn’t work as well.
• You should end up with 3/4 cup lime juice. Discard the skins.

How Long Does It Last?

After you stir everything together, let Mexican shrimp ceviche marinate for 15 minutes. There are several salads that taste so much better with a bit of marinating time like this healthy shrimp salad, Kani salad and more!

I adjust salt and pepper to taste after taste testing shrimp ceviche with a chip. You have to take into consideration that all tortilla chips have different levels of sodium.

Homemade shrimp ceviche will keep fresh in airtight container in the refrigerator for up to 2 days.

What to Serve Shrimp Ceviche With?

With tortilla chips. Our favorite are organic Kirkland tortilla chips. They are lower in sodium and seem to be not as oily. Set out for your guests or family as a dip.

Spread on a tostada. You can even make your own healthy tostada shells at home that can be used with any Mexican dish. So much better than store bought. Essentially tostada is a giant tortilla chip.

In tacos. If you are making fish tacos recipe or any veggie tacos, top with ceviche. Or just make shrimp ceviche tacos!

Variations

The beauty of shrimp ceviche recipe is that you can make it your own by adding seafood, vegetables and even fruit up to your tastes. Of course, it would not be an authentic ceviche but I am sure it will taste good either way.

• Other seafood: Replace some of the shrimp with small pieces of firm white fish, scallops, crab or octopus.
• Lemon juice: Use half fresh lemon juice and half fresh lime juice for more refreshing flavor.
• Add fresh vegetables or fruit: Like diced cucumber, red bell pepper, green onion, serrano chile pepper, mango or pineapple.
• Make Mexican shrimp ceviche: By adding traditional Mexican spice, Tajin.
• Clamato: Add a bit of clamato to taste to cooked shrimp ceviche.

FAQs

More Shrimp Recipes to Try

• Shrimp avocado salad
• Shrimp stir fry
• Air fryer shrimp
• Shrimp spaghetti
• Bang bang shrimp tacos
• Bang bang shrimp

You might also want to peruse through all of my shrimp recipes and Mexican inspired dishes!

Print

Best Ever Shrimp Ceviche Recipe

Best ever Shrimp Ceviche Recipe with raw or cooked shrimp that is cool, zesty and refreshing. Dip into shrimp ceviche with tortilla chips, spread on a tostada or add to tacos.

Course Appetizer

Cuisine Mexican

Diet Gluten Free

Prep Time 15 minutes minutes

Marinating Time 1 hour hour 15 minutes minutes

Total Time 1 hour hour 30 minutes minutes

Servings 8 servings

Calories 110kcal

Author Olena Osipov

Ingredients

• 1 lb raw or cooked shrimp peeled, deveined & tails off
• 3/4 cup fresh lime juice 6 large limes
• 1 large tomato diced
• 1 large avocado diced
• 1/2 cup red onion minced
• 1/2 cup cilantro minced
• 1 jalapeno seeded & diced
• Salt and pepper to taste (I added about 1/2 tsp salt)

US Customary – Metric

Instructions

• If using frozen shrimp, add it to a medium bowl and cover with warm tap water. Let thaw for 10 minutes.
• In the meanwhile, squeeze juice from limes and add to a large bowl. Please do not use bottled juice.
• Drain shrimp and give it a gentle squeeze. Dice it and add to the bowl with lime juice.
• Marinate: Cooked shrimp for 15 minutes; raw shrimp for 1.5 hours or until opaque and pink. Acid will "cook" the shrimp.
• While shrimp is marinating, dice tomato, avocado, red onion, cilantro and jalapeno and add to another bowl. Refrigerate if making ceviche with raw shrimp. I also recommend to dice avocado right before combining shrimp with veggies to avoid brown avocado.
• Add vegetables to the bowl with shrimp, stir and add salt and pepper to taste. Remember tortilla chips are salty. So I would salt after the taste test with a chip.
• Serve cold with chips, on a tostada and even in tacos.

Video

Notes

• Store: Refrigerate covered for up to 2 days. Do not freeze.

Nutrition

Calories: 110kcal | Carbohydrates: 6g | Protein: 12g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 143mg | Sodium: 444mg | Fiber: 2g | Sugar: 1g

The post Shrimp Ceviche Recipe appeared first on iFoodReal.com.

Avocado Deviled Eggs are creamy with no mayo and made with 6 simple ingredients, including salt and pepper. Perfect high-protein snack or appetizer!

This delicious combination of deviled eggs meets guacamole will be a huge hit!

This avocado deviled eggs recipe is a tasty twist on the original. Light and healthy, they’re great for breakfast, lunch, and dinner.

Double the recipe and add deviled eggs with avocado to your party menu. You’ll be amazed at how fast this healthy appetizer disappears.

If you’re looking for more no mayo recipes see how this egg salad turned into an avocado egg salad.

Ingredients and Notes

A few simple ingredients is all you need to make these avocado deviled eggs.

• Eggs: You’ll need 6 large hard boiled eggs.
• Avocado: The perfect substitute for mayonnaise in this dairy-free recipe. Make sure to use a ripe avocado that’s slightly soft with brown skin.
• Salsa verde: A salty, savory sauce that adds color and flavor.
• Fresh cilantro: Mixed in and as a garnish, the mild spice of finely chopped cilantro pairs well with the creaminess of avocado.
• Seasonings: Salt and pepper to taste.

How to Pick the Best Avocado?

I’m sure you all know I love avocado! Here are my favorite tips on how to pick an avocado that is perfectly ripe.

• Peek under the stem: A quick way to tell the ripeness of your fruit. If it comes off easily and is green underneath, your avocado is ready. If the stem is hard to pull off it is unripe. And if there is any browning under the stem, it is overripe.
• Gently squeeze: Perfectly ripe avocados should have a little give. They should not be rock hard or give way too easily.
• The color: The general rule is that a dark avocado with just a few specks of green is ripe. If they’re bright green, they’re underripe. And if they’re completely dark with wrinkles, then they’re overripe.

You could also use frozen avocado and mash them once defrosted.

How to Make Eggs for Avocado Deviled Eggs

Here are my top 3 cooking methods for easy peel hard boiled eggs. I used the Instant Pot method for this avocado deviled eggs recipe.

1. Hard boil eggs on the stove: Place eggs in a medium saucepan and fill 1 inch over the surface of the eggs with cold water. Cover with lid and bring to a boil over high heat. Once boiling, turn off heat and let the eggs sit for 12 minutes.
2. Hard boiled eggs in Instant Pot: Super quick and my personal favorite. Add the trivet and 1 cup cold water to Instant Pot. Place eggs in a single layer, close the lid and use the 5-5-5 method.
3. Hard boiled eggs in air fryer: An easy hands-free method that doesn’t use water. Pop the eggs in the basket and set the timer, that’s it!

Once your eggs are done, transfer them to an ice water bath for 10 minutes, then peel.

How to Make Avocado Deviled Eggs

Super easy and quick! Here’s how to make avocado deviled eggs.

• Cut eggs: Slice each egg in half lengthwise, carefully remove the egg yolks and add them to a large bowl.
• Mash: Use a fork to mash the yolks. Dice and mash avocado with the yolk until smooth.
• Make filling: Add salsa verde and cilantro to the yolk and avocado mixture then combine. Season with salt and pepper.
• Pipe the egg mixture: Transfer mixture into a piping bag with a star tip. Twist the end of the bag tight and pipe the mixture into the egg whites openings. You can also use a spoon. 

Variations

The variations are endless for avocado deviled eggs without mayo. Here are some of my favorites that you can sprinkle on top or mix into the filling.

• Bacon: Crumble up some cooked bacon for a salty taste and crunchy texture.
• Jalapenos: Fresh or jarred jalapenos will add a spicy kick.
• Salsa: Use regular salsa instead of salsa Verde for a slightly sweeter taste. You can also make salsa guacamole.
• Taco seasoning: For Mexican deviled eggs.
• Other guacamole ingredients: Like lime juice or onion. Or add creaminess and extra protein with Greek yogurt guacamole.
• Other seasonings: Eggs pair well with almost all flavors. Try garlic powder, paprika, or cayenne pepper. You can also add lemon juice or Dijon mustard.

How Long Do Avocado Deviled Eggs Last?

It’s best to assemble avocado deviled eggs right before serving. They will stay fresh and won’t brown for 4-5 hours.

You can store any leftovers in the refrigerator for up to 2 days. They may turn brown but safe to eat.

FAQs

More Avocado Recipes to Try

• Avocado salad recipe
• Avocado toast recipe
• Spaghetti squash with avocado and egg
• Spinach avocado salad

Print

Avocado Deviled Eggs

Avocado Deviled Eggs are creamy with no mayo and made with 6 simple ingredients. Perfect high-protein snack or appetizer!

Course Appetizer

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 6 servings

Calories 69kcal

Author Olena Osipov

Equipment

• Piping kit

Ingredients

• 6 large eggs
• 1 large avocado
• 1/2 cup salsa verde
• 1/4 cup fresh cilantro finely chopped
• Salt and pepper to taste

Instructions

• To make hard boiled eggs, place them in a pot covered with cold water by an inch and bring to a rolling boil.
• Turn off heat, cover pot with a tight fitting lid and let eggs stand for 12 minutes. Then transfer to an ice bath for 10 minutes.
• Peel the eggs and cut them in half lengthwise, reserving the egg yolk in a large bowl.
• Mash the egg yolks with a fork well. Add avocado and mash more until smooth and both are combined.
• Add salsa verde and cilantro and mash until smooth. Season with salt and pepper to taste.
• Transfer mixture into a piping bag with a star tip and pipe into the egg whites openings. You can also spoon it. Serve avocado deviled eggs cold.

Notes

• Make ahead: Refrigerate egg whites separately in airtight container. Place avocado filling in another airtight container packing tightly, then cover with an inch of cold water and place lid on top. Refrigerate for up to 2 days. When ready to assemble, drain water and pipe the filling.
• Store: Refrigerate leftovers in an airtight container for up to 2 days. Filling will turn brown. Do not freeze.

Nutrition

Serving: 2deviled eggs | Calories: 69kcal | Carbohydrates: 1g | Protein: 6g | Fat: 4g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 164mg | Sodium: 176mg | Fiber: 1g | Sugar: 1g

The post Avocado Deviled Eggs appeared first on iFoodReal.com.

Healthy Chicken Lettuce Wraps are 30 minute low carb appetizer or lighter main dish. Serve healthy lettuce wraps alone or over a bed of rice or cauliflower rice.

Another lighter meal you might enjoy is this healthy chicken stir fry and chicken and broccoli stir fry.

Once upon a time, I ordered chicken lettuce wraps every time I saw them on a menu. However, after educating myself more on their ingredients, I now skip those entirely and make my own delicious healthy chicken lettuce wraps at home.

They’re fun to make and easy to customize for a quick healthy dinner.

These Asian lettuce wraps combine meat with cashews, firm veggies, and a fair amount of delicious homemade teriyaki sauce. Not only do they rival the flavor of any restaurant’s version, but they’re so much healthier too.

Ingredients for Chicken Lettuce Wraps

All you need for these healthy chicken lettuce wraps recipe are a handful of simple ingredients you probably have already in your kitchen.

• Chicken: I tend to use chicken breast or chicken thighs. However, ground chicken or ground turkey would also work.
• Lettuce: I recommend to use iceberg lettuce, romaine lettuce, or butter lettuce.
• Cashews: These creamy nuts add texture and more healthy fats to these healthy lettuce wraps. You can replace them with toasted almonds, peanuts, sunflower seeds, or sesame seeds. Or omit them entirely.
• Vegetables: Many veggies will work. I recommend to use firm vegetables like zucchini, bell pepper and broccoli.  
• Aromatics: Fresh yellow onion, garlic, ginger, and green onion.
• Soy sauce: You can also use low sodium soy sauce, liquid aminos, coconut aminos or tamari.
• Sweetener: I prefer to use maple syrup although agave, honey, or even granulated sugar should work.
• Vinegar: Use a light vinegar like rice vinegar or white wine vinegar. You can also use regular white vinegar although it has more harsh flavor.
• Cornstarch: To thicken the sauce. Arrowroot powder or tapioca flour will be great too.
• Oil: Any neutral cooking oil like avocado oil will work. Sesame oil would help to add extra flavor.

How to Make Healthy Chicken Lettuce Wraps

Here is a quick overview how to make healthy chicken lettuce wraps in 4 simple steps. There is also full recipe card below.

• Prepare the ingredients: First, clean and chop all the ingredients as needed. Dice the chicken, finely chop the onion, mince the garlic and ginger, and dice all vegetables. You’ll also need to separate the leaves from your head of lettuce, then give them a rinse, too.
• Toast the cashews: Preheat a large non-stick skillet over medium heat and add the cashews, frying until lightly toasted and fragrant, stirring constantly. When ready, transfer to a bowl and set aside.
• Sauté vegetables and chicken: Return skillet to the heat and add the oil. Once hot, add the onion, garlic, and ginger, and cook for one minute, stirring constantly. Then, add the chicken to the pan and cook it for 10 minutes, stirring occasionally.
• Make sauce and combine: Create a slurry by whisking cold water, soy sauce, maple syrup, rice vinegar and cornstarch. Pour sauce into the skillet, adding the veggies at the same time. Cook for a minute or until the sauce has thickened. Then stir in the cashews and green onion.
• Assemble the wraps: Spoon filling into 2-3 stacked lettuce leaves, depending on their thickness, and enjoy!

Tips for Best Results

Here are my top tips for the best healthy chicken lettuce wraps in the world!

• Prep ingredients before you start cooking: Make sure the vegetables and chicken are chopped and diced before you light the stove.
• Keep the lettuce crisp: If your lettuce looks a little wilted, then submerge the leaves in cold water bath for 5-10 minutes to perk up.
• Experiment with proteins and veggies: These healthy lettuce wraps are super versatile. Swap out the meat and vegetables to combine with the teriyaki sauce for a recipe that will never get old!
• Chop vegetables small: To make sure that each bite of the chicken lettuce wrap is bursting with flavor!

Fun Additions and Variations

Below are a few optional mix-ins and seasoning variations for these healthy chicken lettuce wraps.  

• Other vegetables: Add broccoli, shredded carrots, baby corn, bean sprouts, bell pepper, snap peas and sliced mushrooms. Water chestnuts also work well.
• Fruit juice: The homemade teriyaki sauce can take on even more flavor with the addition of pineapple juice or orange juice in place of some or all the water.
• Spice: Add a pinch of red pepper flakes to the sauce for a pop of heat. Alternatively, drizzle chicken lettuce wraps with hot sauce or sriracha.
• Other protein: This recipe could also work well with large shrimp or fried tofu (for vegan lettuce wraps). Adjust the cooking time accordingly.
• Grains: Instead of serving over a bed of rice, you could also add grains directly into the pan.

What to Serve Healthy Lettuce Wraps with?

You can enjoy healthy chicken lettuce wraps alone as a low-carb dinner or serve it as a light main dish alongside one of several side options:

• Rice: Over a bed of brown rice.
• Cauliflower rice: Alternatively, you can serve lettuce wraps with another low carb side dish like cauliflower fried rice, Thai cauliflower rice, and cilantro lime cauliflower rice.
• Roasted veggies: Serve with roasted asparagus or roasted brussels sprouts. Or over spaghetti squash noodles for extra fiber and healthy carbs.
• With simple lettuce salad

How to Store and Reheat

Store: These healthy chicken lettuce wraps taste best fresh. However, you can keep any leftover chicken wrap filling in an airtight container in the fridge for up to 3 days.

Any unused lettuce leaves can also be wrapped in a linen towel and saved for up to three days.

Freeze: I don’t usually freeze the teriyaki chicken filling since it’s so quick and simple to make. However, you can store it in airtight container in the freezer for up to 3 months. Then, allow it to thaw in the fridge overnight before reheating.

Reheat: Reheat the chicken filling gently on the stovetop for the best results. Add a splash of water if it’s no longer saucy enough.  

FAQs

More Lettuce Recipes to Try

• Butter lettuce salad

More Healthy Chicken Recipes

• Healthy chicken salad
• Thai chicken salad
• Low carb chicken enchiladas
• Healthy orange chicken
• Ground chicken burgers
• Ground chicken tacos
• Chicken asparagus stir fry

Print

Healthy Chicken Lettuce Wraps

Healthy Chicken Lettuce Wraps are 30 minute low carb appetizer or lighter main dish. Serve healthy lettuce wraps alone or over a bed of rice or cauliflower rice.

Course Dinner

Cuisine Asian

Diet Low Fat

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 301kcal

Author Olena Osipov

Ingredients

• 1.5 lbs chicken breast diced
• 1 small onion finely chopped
• 2 garlic cloves minced
• 1/2 inch knob ginger minced
• 1 small zucchini diced
• 1 small bell pepper diced
• 1 cup cashews coarsely chopped
• 2 green onion sprigs finely chopped
• 1/4 cup cold water
• 2 tbsp soy sauce I used liquid aminos
• 2 tbsp maple syrup or honey
• 1 tbsp rice vinegar
• 1/2 tbsp cornstarch
• 1 head butter lettuce, iceberg lettuce or Romaine lettuce leaves separated
• 1 tbsp avocado oil for frying

US Customary – Metric

Instructions

• Make sure all ingredients are chopped and ready.
• Preheat large ceramic non-stick skillet on medium heat and add cashews. Pan fry until toasted, stirring constantly. Transfer to a bowl and set aside.
• Return skillet to medium heat and swirl oil to coat. Add onion, garlic and ginger; cook for 1 minute, stirring constantly.
• Add chicken and cook for 10 minutes, stirring occasionally.
• Right before chicken is done cooking, in a small bowl add cold water, soy sauce, maple syrup, rice vinegar and cornstarch; whisk with a fork. Add to the chicken along with zucchini and bell pepper; cook for 1 minute or until sauce has thickened. Stir in cashews and green onions.
• Serve chicken lettuce wraps immediately. To assemble, use 2-3 stacked lettuce leaves (depending on its thickness) and spoon desired amount of filling on top.

Notes

• Store: Refrigerate filling in an airtight container for up to 3 days. Reheat on a skillet before assembling lettuce wraps. 
• Freeze: Store chicken filling only (without cashews) in airtight containers in the freezer for up to three months. Then, allow it to thaw in the fridge overnight before reheating.
• Instead of chicken breast you can use diced chicken thighs, and ground chicken or ground turkey.

Nutrition

Serving: 2wraps | Calories: 301kcal | Carbohydrates: 19g | Protein: 30g | Fat: 13g | Saturated Fat: 2g | Cholesterol: 73mg | Sodium: 319mg | Fiber: 2g | Sugar: 10g

The post Healthy Chicken Lettuce Wraps appeared first on iFoodReal.com.