Slow Cooker Whole Chicken is coated with seasoning and slow cooked until juicy and fall apart tender. An easy way to make healthy, rotisserie style chicken at home.

Right now I’m also loving to use my slow cooker for crockpot chicken spaghetti!

I always buy a whole chicken because it is much cheaper than buying chicken parts. And once you learn how to cut a whole chicken, you will be doing it all the time.

All my boys love my grandma’s crockpot chicken noodle soup recipe, so I decided to try making the most simple slow cooker whole chicken recipe in the world!

Why You’ll Love This Recipe

• Easy: All the magic happens right in a slow cooker, all you have to do is season the chicken and the crock pot does the rest. Easy slow cooker recipes like this one require little effort and perfect for busy families.
• Set and forget: Where Instant Pot whole chicken and Instant Pot frozen whole chicken are for times when you want chicken on your table quickly or are running late, this slow cooker version is perfect for setting in the morning and forgetting about it until dinner time.
• Juicy and flavorful: The crock pot captures all the moisture and locks in flavor, every bite is tender and delicious!
• Versatile: This crock pot whole chicken is delicious by itself or with veggies. And shredded leftovers can be added to your favorite healthy chicken recipes.

Ingredients for Slow Cooker Whole Chicken

All you need is chicken and simple seasonings to make slow cooker whole chicken.

• Seasoning: I used my pot roast seasoning, but you can also use this all purpose seasoning or any of your favorite seasonings like lemon pepper, cajun seasoning, Montreal steak, thyme, garlic powder, onion powder, cayenne pepper, oregano, and parsley.
• Chicken: I used a 4 pound whole chicken. You can choose a chicken that’s 2-6 pounds as long as it fits in your slow cooker. Pat dry well and be sure to remove giblets and innards.
• Cooking spray: I use Misto to spray the sides of my slow cooker.

How to Make Whole Chicken in Slow Cooker

Here’s an overview of how to cook a whole chicken in slow cooker. Once you see how easy it is, you’ll say goodbye to store-bought rotisserie chicken.

There is a full recipe card below.

• Season the chicken: Use your hands to rub the spice mixture over the whole chicken and all the crevices. I hold the chicken by one leg and rotate while rubbing the seasoning with my other hand.
• Add chicken to slow cooker: Spray the sides of your slow cooker with cooking spray. Place a trivet at the bottom then set seasoned chicken breast-side up on top. See below for trivet options.
• Cook: Place lid on top and cook on Low for 7-8 hours or High for 3-4 hours. Use a meat thermometer to ensure it registers 165 F.
• Broil the chicken: For crispy skin, carefully transfer chicken onto a baking tray and brown the chicken under the broiler for 4-5 minutes. Serve right away with your favorite side dish.

How Long to Cook Whole Chicken in Crock Pot?

As per USDA guidelines, your chicken is ready when a meat thermometer registers 165 F when not touching a bone. My 4 pound chicken was registering 204 F after 3 hours of cooking on High setting.

For an average 3-4 pound bird, plan for:

• Low heat for 7-8 hours.

• High heat for 3-4 hours.

The time it takes to cook a whole chicken in crock pot will vary on the size of your chicken as well as the size and type of your slow cooker.

What Can I Use as a Trivet under Chicken?

A trivet will hold your chicken up and out of the juices that collect at the bottom as it cooks, here’s what you can use:

• 2-3 foil rings.
• 5 tinfoil balls.
• Large chunks of vegetables like onions, carrots and potatoes.
• Trivet from Instant Pot.
• 5 canning jar lid rings as pictured above.

Tips for Best Results

Here are some tips and tricks to guarantee your whole chicken in slow cooker comes out moist, tender, and full of flavor.

• Prep the chicken: There’s no need to rinse the chicken, simply pat dry with paper towels and trim fat. The chicken legs do not have to be tied but can be.
• No need for liquid: You don’t need to add any water or chicken broth because delicious broth will appear during slow cooking.
• Cook breasts side up: This helps to hold the shape of chicken, cooks evenly, and looks better.
• Secret to crispy skin: Whole chicken cooked in a slow cooker is a chicken somewhere in between roasted and boiled. To make that skin crispy, place cooked chicken under the broiler for 3-5 minutes. Also use a rub with paprika or brown sugar in it.
• Let it rest: Allow your chicken to rest for 10-15 minutes before carving so you don’t loose all its juices.

What to Serve Whole Chicken with?

I love serving whole chicken on the weekends with all the fix-ins like Instant Pot mashed potatoes, roasted asparagus, and dinner rolls, hello comfort!

During warmer months I like adding a burst of lemon with a lemon kale salad or broccoli quinoa salad.

Recipes for Leftovers

• Chicken tostadas
• Healthy chicken broccoli casserole
• Curried chicken salad
• Chicken quesadilla
• Healthy chicken enchiladas
• Homemade chicken broth with leftover bones and dark meat parts.

How to Store

Store: Keep your carved leftovers in an airtight container and stored in the refrigerator for up to 5 days.

Freeze: Transfer cooled chicken to a freezer safe bag and freeze for up to 3 months.

FAQs

More Slow Cooker Chicken Recipes

• Slow cooker chicken stew
• Crock pot chicken and rice
• Slow cooker white chicken chili
• Slow cooker chicken breasts
• Crockpot BBQ pulled chicken
• Crockpot butter chicken

Print

Slow Cooker Whole Chicken

Slow Cooker Whole Chicken is coated with seasoning and slow cooked until juicy and tender. Easy way to make rotisserie style chicken at home.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 3 hours hours 5 minutes minutes

Total Time 3 hours hours 15 minutes minutes

Servings 6 servings

Calories 240kcal

Author Olena Osipov

Equipment

• Slow cooker
• Trivet

Ingredients

• 3-4 pounds whole chicken giblets removed and pat dried
• 3 tablespoons pot roast seasoning or any other
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Using your hands, rub seasoning all over whole chicken, going into all crevices.
• Spray sides of large slow cooker well with cooking spray. Place trivet, 5 canning jar lids or foil balls at the bottom. Place seasoned chicken breasts side up on top.
• Close the lid and cook chicken on low heat for 7-8 hours or on high heat for 3-4 hours, or until meat thermometer inserted in the thickest part, not touching the bone, registers at least 165 F.
• Using two large spoons or sturdy spatulas, carefully transfer chicken onto baking tray and broil for 4-5 minutes or until skin is golden brown.
• Serve hot with your favorite sides.

Notes

• Store: In an airtight container in the fridge for up to 5 days. 
• Freeze: In a freezer safe bag up to 3 months, thaw before using.
• Low heat: For food safety, if cooking chicken on low heat, be sure to cook it for at least 1 hour on high heat at any point.

Nutrition

Calories: 240kcal | Carbohydrates: 1g | Protein: 20g | Fat: 17g | Saturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 82mg | Sodium: 77mg | Fiber: 0.2g | Sugar: 0.1g

The post Slow Cooker Whole Chicken appeared first on iFoodReal.com.

This easy Instant Pot Mississippi Pot Roast recipe with tender beef and pepperoncini is made healthier with no envelopes of spices. Serve over potatoes, rice, or pasta!

For a more traditional roast, try Instant Pot pot roast.

Pot roast is often saved for special occasions or Sunday family dinner, but Instant Pot Mississippi pot roast is super simple and will slip into your mid week rotation.

I recently served this Mississippi roast over a bed of Instant Pot mushroom risotto and it was the most delicious, comforting dinner! I think we have a new household classic on our hands.

Why You’ll Love This Recipe

• “Dump and start”: Unlike some of my Instant Pot recipes, there’s no browning of meat necessary.
• Healthier: The viral recipe makes this roast with packets of ranch seasoning mix and au jus gravy mix, but my recipe uses a simple seasoning blend that’s easy to make and doesn’t sacrifice taste.
• Not salty: Like other Mississippi pot roast recipes using the packets.
• Fast: Minimal prep time and on your table in 2.5 hours, it’s faster than the oven or crock pot versions.

Ingredients for Instant Pot Mississippi Pot Roast

Mississippi roast in Instant Pot uses a handful of simple ingredients and seasonings that produce incredible flavor with a tangy kick. Here’s what you’ll need.

• Chuck roast: The best choice, second best is rump roast and third best is bottom round. I also tested eye of round roast, which is pictured, and it was OK, it’s a bit too lean to shred. A roast with some marbling is the best!
• Beef broth: Low sodium beef broth is best with beef. Use store-bought or make your own Instant Pot beef bone broth. Or if you have previously made vegetable broth or Instant Pot chicken broth that would work too.
• Soy sauce: Deepens the flavor of the gravy. You can use soy sauce or liquid aminos.
• Pepperoncini: Whole or sliced. They aren’t overly spicy and add tang. Whole peppers are better because sliced peppers will disintegrate more during cooking but it’s OK.
• Pepperoncini liquid: We add 1/4 cup of pepperoncini juice for amazing flavor.
• Seasonings: A blend of garlic powder, onion powder, dried chives, dried dillweed, dried parsley, and black pepper adds the perfect amount of flavor and you can adjust to taste.
• Butter: I prefer unsalted butter to keep this recipe lower in sodium.
• Cornstarch: To thicken the gravy.
• Fresh parsley: Garnish each serving with fresh parsley.

How to Make Mississippi Pot Roast in Instant Pot

Here’s a quick overview with photos of how to make Mississippi pot roast in Instant Pot.

There is a recipe card below will full measurements and instructions.

• Prepare sauce mix: Combine beef broth, soy sauce, liquid from pepperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and pepper in a medium bowl.
• Arrange ingredients in Instant Pot: Place a trivet inside your Instant Pot, and place roast on top. Pour the prepared mixture over it, then add pepperoncinis and butter around the roast.

• Pressure cook: Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes.
• Release pressure: After pressure cooking, let the pressure come down on its own, called Natural Release.
• Shred beef: Carefully transfer the roast onto a large plate and shred with 2 forks. Set aside.
• Thicken the sauce: Press Saute on the Instant Pot. Meanwhile, whisk cornstarch with cold water in a small bowl. Pour the cornstarch mixture into the pot, stir, and let sauce thicken. Press Cancel, return shredded beef to Instant Pot, and stir.
• Garnish: Sprinkle with fresh parsley and serve with side dish of choice.

Tips for Choosing the Best Cut of Beef

Instant Pot mississippi roast will be the most tender, flavorful pot roast with these helpful tips.

• Choose the right roast: Select a good cut of meat, so it comes out tender and shreds easily. Also be sure to buy not overly fatty chuck roast.
• Trim some fat: If it looks like there’s excess fat on the outer edge you can trim some off to help prevent a greasy roast. Keep in mind a little fat will flavor the roast and keep it juicy.
• Try more lean roast: I tried eye of round roast and it was a bit hard to shred more towards the center but not terrible and still tender. You can also cut it in 2 inch cubes before cooking. Also try sirloin tip roast.

Can I Add Vegetables?

Yes, make Mississippi pot roast in Instant Pot a complete one pot meal with the addition of veggies! To the pot, I would add only large chunks of potatoes and carrots, or baby potatoes and baby carrots. Be ready they will be very very soft.

Or wrap them in parchment paper like I do in my 8 quart Instant Pot when making Instant Pot pot roast. This will also work with a 10 quart Instant Pot.

If you’re using a 6 quart Instant Pot, I recommend cooking the veggies after so they’re not overcooked. Drop them into the pot after removing the meat and pressure cook on high pressure for 5 minutes. Quick release, remove veggies, and finish the recipe as instructed.

You can also add parsnip, sweet potatoes, diced tomatoes, or onion.

I wouldn’t recommend to add any other vegetables like green beans or broccoli because they will be mushy.

What to Serve with the Roast?

I served it with Instant Pot mushroom risotto because that’s what I made that day as well. I always love potatoes and gravy so Instant Pot baked potatoes, Instant Pot mashed potatoes, or Instant Pot potatoes are popular in our house.

Add shredded pot roast in sandwiches or buns, like beef dip sandwiches with some caramelized onions, roasted red onions or grilled onions.

Serve over egg noodles, or with Yorkshire pudding and vegetables like roasted butternut squash or zucchini tomato bake.

And finally, for a low carb side we love cauliflower mashed potatoes and cauliflower rice.

How to Store and Reheat

Store: Place leftovers in an airtight container and store in the refrigerator for up to 5 days.

Freeze: Let your leftovers cool and store in an airtight container, it’ll keep in the freezer for up to 3 months. Thaw overnight in the fridge.

Reheat: You can reheat beef in a pot or skillet on medium heat with a splash of water or broth. Alternatively, microwave at 30 second intervals, stirring in between until warmed through.

FAQs

More Roast Recipes to Try

• Crock pot sirloin tip roast
• Crock pot rump roast
• Crock pot eye of round roast
• Eye of round roast
• Sirloin tip roast

More Instant Pot Recipes

• Instant pot beef stew
• Instant pot beef barley soup
• Instant pot pulled pork

Print

Instant Pot Mississippi Pot Roast

This easy Instant Pot Mississippi Pot Roast recipe with tender beef and pepperoncini is made healthier with no envelopes of spices.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 1 hour hour 35 minutes minutes

Pressure Up & Down Time 45 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 8 servings

Calories 262kcal

Author Olena Osipov

Equipment

• Instant Pot

Ingredients

• 2-3 pounds chuck roast or rump roast
• 1 cup beef broth low sodium
• 2 tablespoons soy sauce or liquid aminos
• 1/4 cup liquid from peperoncini peppers
• 8 pepperoncini peppers
• 2 teaspoons garlic powder
• 2 teaspoons onion powder
• 1 tablespoon dried chives
• 1 teaspoon dried dill weed
• 1 teaspoon dried parsley
• 1/2 teaspoon ground black pepper
• 3 tablespoons butter
• 2 tablespoons cornstarch
• 2 tablespoons cold water
• 2 tablespoons parsley finely chopped

US Customary – Metric

Instructions

• In a medium bowl, add beef broth, soy sauce, liquid from peperoncini peppers, garlic powder, onion powder, dried chives, dried dillweed, dried parsley and ground black pepper. Stir to combine.
• In Instant Pot, add a trivet and place roast on top. Pour mixture over it, then add peperoncinis and butter around.
• Close the lid, set valve to Sealing and press Pressure Cook or Manual button for 90 minutes. After let the pressure come down on its own, called Natural Release.
• Remove the roast onto a large plate and shred with 2 forks. Set aside.
• Press Saute. In a small bowl, whisk cornstarch with cold water and pour into the pot. Stir and let sauce simmer until it has thickened, about 2 minutes. Press Cancel. Return shredded beef to Instant Pot and stir to combine.
• Garnish with parsley and serve hot with mashed potatoes, pasta, risotto or your side dish of choice.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 5 days.
• Freeze: Freeze in an airtight container for up to 3 months. Thaw in the fridge overnight.

Nutrition

Calories: 262kcal | Carbohydrates: 4g | Protein: 23g | Fat: 17g | Saturated Fat: 8g | Trans Fat: 1g | Cholesterol: 90mg | Sodium: 460mg | Fiber: 1g | Sugar: 0.3g

The post Instant Pot Mississippi Pot Roast appeared first on iFoodReal.com.

These 4 ingredient Almond Flour Shortbread Cookies are not only rich and buttery, but also naturally gluten free. Dipped in chocolate or not, these Christmas cookies are delicious!

Want to enjoy more healthy cookies? Try these almond flour thumbprint cookies and almond flour sugar cookies.

Almond flour shortbread cookies have all the flavor and texture of regular shortbread but are more nutritious. With just 4 base ingredients, they make the perfect edible holiday gift!

Along with almond flour snowball cookies and almond flour snickerdoodles, they are one of my favorite healthy Christmas cookies!

Why You’ll Love This Recipe

• Diet friendly: Grain free, gluten free, low carb, paleo, and optionally vegan!
• Low carb, if you need: Just 2 grams net carbs per cookie compared to 5 grams in regular shortbread cookies.
• Less “empty calories“: Replace bleached, processed flours for high protein, heart healthy, nutrient dense almond flour. It’s not a super low calorie cookie, but the calories are packed with healthy nutrients.
• Buttery and crisp: Just the way Christmas shortbread cookies should be!
• Perfect for shipping: Wrap and mail them for a delicious homemade Christmas gift! I recommend to omit the chocolate then.

Ingredients for Almond Flour Shortbread Cookies

• Almond flour: Use superfine blanched almond flour and not almond meal. The first creates almond flour shortbread cookies that are melt-in-your-mouth. The second one will make cookies crumbly and potentially fall apart.
• Butter: Use unsalted softened but not melted butter. I don’t recommend using firm coconut oil as the flavor won’t be the same.
• Sugar: Use either cane sugar or, for a sugar free alternative, use erythritol, monk fruit extract or another dry sweetener.
• Baking soda: To help the cookies achieve the correct consistency.
• Flour for rolling: Use regular all-purpose flour or coconut flour to dust and roll the cookie dough. Use white flour that won’t affect the color of the shortbread cookie dough. I don’t recommend using additional almond flour, as it doesn’t work well for dusting.

How to Make Almond Flour Shortbread Cookies

• Cream the butter and sugar: In a large mixing bowl, combine the butter and sugar and beat with an electric mixer until it’s a pale yellow. Be careful not to over beat the butter and lose the extra air.
• Mix into a dough: Next, add the baking soda and almond flour, and stir with a spatula until it becomes easier to knead by hand. Then knead by hand until a ball of dough forms.
• Chill the dough: Divide the dough into two balls, flatten them into disks, wrap tightly with cling film, and chill for 2 hours in the fridge or 1 hour in the freezer.
• Roll out the dough: Unwrap one of the dough disks and place it on a lightly floured surface. Use a floured rolling pin to roll the dough out until around 1/3-inch thick or even slightly taller. The thinner, the crispier.

• Cut the cookies: Using your favorite cookie cutter, cut out as many cookies as you can from the dough. Transfer them to the prepared baking sheet with 1-inch between (they don’t spread much). Re-roll the remaining dough scraps for more cookies and then repeat with the second dough sheet in the refrigerator.
• Bake the cookies: Transfer both baking trays to your preheated 325 F oven and bake for 7 minutes, then remove from the oven and allow them to cool for 30 minutes on the tray before transferring to a cooling rack to completely cool.
• Prepare the chocolate coating: In a small saucepan, using a double boiler, or in a bowl in the microwave (in 20-second increments), gently melt the chocolate and coconut oil, whisking until smooth and fully melted.
• Dip the cookies: Dip each of the cooled cookies halfway into the melted chocolate mixture, then transfer them to a wax paper or parchment lined baking sheet. Place that in the refrigerator until set and hardened.

Tips for Best Results

• Use softened butter: It needs to be soft enough to leave an indent when pressed, but not so soft that it’s melted and your finger can press all the way through. Melted butter can lead to spreading cookies.
• Use the spoon and level method: When measuring the flour, it’s important to spoon it into your measuring cup, then level that with the back of a knife. Don’t press down on the flour, or you’ll end up with the wrong amount and affect the cookie dough.
• Don’t skip the dough chilling step: Otherwise almond flour shortbread cookies will spread a lot!
• If the dough is very hard at first: Allow it to warm up on the counter for 5-10 minutes. Note that the dough is fairly sticky, so you’ll need to dust the surface and rolling pin with quite a bit of flour. Alternatively, roll the dough between two layers of parchment paper.
• Be careful not to over bake the cookies: Cookies should remain pale when removed from the oven (not golden).
• Adjust the baking time: Based on the size and thickness of your cookies. Thinner cookies will be the crispiest and bake faster.
• Allow the cookies to cool for 30 minutes before touching them: These cookies will be very fragile when first out of the oven. If you attempt to transfer or touch them before they cool, they’ll fall apart or deform.

Variations

This cookie dough is perfect for adapting into tons of flavors and shapes! Here are some of my favorite options:

• Citrus zest: My favorite way to easily add flavor to many baked goods is with some citrus zest. Add about 1/2-1 teaspoon of lime, lemon or orange zest. Dip the lemon shortbread cookies in white chocolate!
• Dried fruit: Add finely chopped 2-3 tablespoons of dried cranberries, apricot or other dry fruit to the cookie dough.
• Cocoa powder: Replace 2 tablespoons of almond flour with cocoa powder plus a pinch of instant coffee or espresso powder.
• Spices: You can easily add warm flavor with spices like cinnamon, gingerbread spice, nutmeg, cardamom, ginger, etc.
• Coconut flakes: Add 2-3 tablespoons of raw or lightly toasted coconut.
• Extracts: Add a few drops of natural extract to easily scent these almond flour shortbread cookies. My favorite options include vanilla extract, orange, lemon, coconut, peppermint, coffee, almond, rosewater, etc.
• Nuts: Feel free to add a few tablespoons of chopped nuts like pistachios, pecans, or walnuts. Or sprinkle them over the melted chocolate.
• Crystallized ginger: A tablespoon or two of finely chopped candied ginger will add extra heat and ginger flavor.
• Herbs: You can enjoy these cookies sweet or savory, and adding some herbs works for either. Add 2 tablespoons of finely chopped rosemary, thyme, or sage to the dough. Fresh, edible lavender would also work (only add 1 tablespoon to begin with).
• Flaky salt: A sprinkle of flaky salt over the melted chocolate topping not only looks great but adds crunch and enhances the flavor.
• Earl grey: Use around 2 tablespoons of finely chopped Earl Grey tea leaves.

Optionally, ice with a thin layer of healthy buttercream or vegan chocolate icing!

How to Ship These Cookies

These almond flour shortbread cookies are a perfect option for mailing with a few top tips:

• Cool them: Ensure they’re 100% cooled to avoid steam and bacteria growth in the packaging.
• Skip the chocolate coating: As it could melt somewhere along the way and become very messy.
• Airtight: Make sure the cookies are in airtight packaging like plastic wrap, plastic container with a lid or Ziplock bags.
• Line the box with bubble wrap or padding: To nest your cookies, so they don’t shake and break. You can use bubble wrap, packing peanuts, shredded paper or newspaper.
• If you’ve placed the cookies within a decorative box: Pad the outer cardboard mailing box too.
• Write “fragile”: On the top of the box. Not sure it works but just in case.

How to Store

Store: Once baked, you can store almond flour shortbread cookies in an airtight container at room temperature for up to 1 week or slightly longer in the refrigerator.

Freeze: Flash freeze baked cookies on a tray, transfer them to a freezer safe container or bag, and store them for up to 6 months. When you want one, it will only take a few minutes to thaw on the kitchen counter.

Can I Make Them Ahead?

Yes. This cookie recipe is incredibly baking prep friendly. You can store the prepared dough either in a log (for slice and bake cookies) or as a dough ball, tightly wrapped in plastic wrap.

Store for up to 1 week in the fridge or several months in the freezer. Then, simply shape or slice and bake when ready, adding an extra minute or two, if needed.

FAQs

More Almond Flour Recipes to Try

• Almond flour skillet cookie
• Almond flour chocolate chip cookies
• Healthy cookie dough
• Almond flour cinnamon bread

Or browse through this list of 45 almond flour recipes!

Print

Almond Flour Shortbread Cookies

These 4 ingredient Almond Flour Shortbread Cookies are not only rich and buttery, but also naturally gluten free. Dipped in chocolate or not, these Christmas cookies are delicious!

Course Dessert

Cuisine North American

Diet Gluten Free

Prep Time 30 minutes minutes

Cook Time 7 minutes minutes

Chilling Time 2 hours hours

Total Time 2 hours hours 37 minutes minutes

Servings 60 cookies

Calories 69kcal

Author Olena Osipov

Equipment

• Baking sheet
• Parchment paper
• Mixer

Ingredients

• 1 cup butter softened
• 1 cup cane sugar erythritol or monk fruit extract
• 1/4 teaspoon baking soda
• 4 cups almond flour super fine
• All-purpose flour or coconut flour for dusting and rolling

Dipping chocolate (optional)

• 1/3 cup chocolate chips
• 2 teaspoons coconut oil

US Customary – Metric

Instructions

• In a large bowl, add butter and sugar. Beat with an electric mixer until combined and creamy.
• Add baking soda and almond flour; stir with spatula and knead with hands towards the end until a ball of dough forms.
• Divide dough into two balls, place on two separate sheets of plastic wrap, flatten into discs, wrap and place in the refrigerator for 2 hours or in the freezer for 1 hour.
• Preheat oven to 325 degrees F and line two large baking sheets with unbleached parchment paper or silicone baking mats. Set aside.
• Remove chilled dough from the fridge (or freezer) and unwrap. If very hard, let it warm up on the counter for 5-10 minutes. Dust the surface and rolling pin with all-purpose flour or coconut flour (see notes). You will need quite a bit as this dough is wet. Roll the dough 1/3 inch thick or even thicker (I love tall shortbread).
• Using your favorite cookie cutters, cut out cookies and transfer to previously prepared baking sheet (loosening with small spatula if necessary), leaving 1 inch in between. These cookies do not spread a lot. Combine the dough scraps into a ball, roll it out, cut out cookies and repeat until you run out of dough. Repeat the same step with the second disc of dough.
• Bake for 7 minutes. Remove cookies from the oven before any visible browning occurs. You do not want that with shortbread – they should be of light color. Remove from the oven and let them cool off first on a baking tray for 30 minutes, then transfer onto a cooling rack to cool off completely.

Chocolate dipped shortbread (optional)

• In a small pot or bowl, add chocolate chips and oil. Melt on the stovetop or in a microwave in 20 second intervals, whisking until smooth and melted.
• Dip each cookie (it should be completely cooled off) in melted chocolate half way, place on a baking sheet lined with parchment or wax paper, and refrigerate until chocolate has hardened.

Notes

• Store: Store in an airtight container for up to 1 week or freeze for up to 6 months.
• Flour or oil substitutions? Unfortunately not with this recipe. You have to use only fine or super fine blanched almond flour. Coconut oil cannot be used in place of butter.
• Don’t skip these two things: Chilling the dough as cookies will spread a lot and don’t skip cooling down the cookies. Do not move or touch freshly baked cookies for first 30 minutes. They will fall apart and deform. Let them cool and solidify, even better overnight.

Nutrition

Serving: 1cookie (with erythritol) | Calories: 69kcal | Carbohydrates: 2g | Protein: 2g | Fat: 7g | Saturated Fat: 2g | Trans Fat: 1g | Cholesterol: 8mg | Sodium: 32mg | Fiber: 1g | Sugar: 1g

The post Almond Flour Shortbread Cookies appeared first on iFoodReal.com.

Cauliflower Mashed Potatoes recipe is delicious, low carb traditional mashed potatoes substitute and is just as smooth and creamy. Cauliflower taste is 1 out of 100, I promise!

Cauliflower really is a versatile vegetable! Try to make cauliflower rice with it, cauliflower potato salad and even cauliflower crust pizza!

You can swap cauliflower mashed potatoes (aka mashed cauliflower or cauliflower mash) for traditional starchy potatoes and consume fewer calories. Almost no one will notice!

I love my healthy mashed potatoes and Instant Pot mashed potatoes but I make this low carb alternative as well.

Why You’ll Love This Recipe

• Easy: Cauliflower cooks faster than actual potatoes and there is no peeling involved.
• Quick: Ready in 15 minutes total!
• Fewer calories: One potato has approximately 26 grams of carbs, 1 cup of cauliflower has 5 grams of carbs.
• Simple ingredients: Just 3 ingredients plus salt and pepper.
• Flavorful: This mashed cauliflower recipe uses the same garlic, butter and salt found in traditional mashed potatoes. They give cauliflower potatoes a very similar taste!

Ingredients for Cauliflower Mashed Potatoes Recipe

You will need 5 simple ingredients to make this ultimate comfort food. I am also including notes on possible substitutions.

• Cauliflower: One large head of cauliflower of about 2 pounds. You can also use about 6 cups or 1.5 pounds of pre-cut fresh or frozen cauliflower florets.
• Garlic: Fresh whole garlic cloves are added to water and then mashed with cauliflower for more flavor. You can substitute 4-5 cloves of roasted garlic or 1-2 teaspoons of garlic powder instead but fresh garlic is the best!
• Butter: I prefer to use real butter but ghee, coconut oil, vegan butter or even olive oil will work. If your butter is unsalted, add more salt.
• Salt and freshly ground pepper: To season and to taste.
• Optional fresh herbs: Like minced chives, green onion or parsley for garnish.

How to Make Cauliflower Mashed Potatoes

Here is a quick overview how to make cauliflower mashed potatoes with 4 simple steps. Full recipe card is located below.

• Prep: Separate cauliflower into florets and chop them into even size pieces. Learn how to cut cauliflower in this tutorial. In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables.
• Cook: Place lid on top and bring to a boil on high heat. Reduce heat to low and cook for about 10 minutes or until cauliflower is very fork tender. Drain cooked cauliflower and do not discard garlic.
• Season: Add butter, salt and ground black pepper to taste. Garlic stays too.
• Blend: Best way to mash cauliflower is by using an immersion blender or in a food processor. Garlic is blended as well. Just process until smooth texture or desired consistency. Adjust salt and pepper to taste, if necessary.

Other Methods to Cook Cauliflower for the Mash

If you would like to use any other method for cooking your cauliflower, here are a few other options, including how to cook cauliflower rice instead to make this cauliflower mash recipe.

In all of my tests I found that cauliflower cooked with water rather than roasted cauliflower yields the most creamy texture.

• Steam: In a medium pot with a steamer basket bring a few cups of water to a boil. Then add chopped cauliflower, cover with a lid and cook for 10-15 minutes or until soft.
• Slow cooker: If you would like to make it in a crockpot, just use my slow cooker cauliflower mashed potatoes recipe all together.
• Instant Pot: I cook cauliflower as part of other steamed vegetables in Instant Pot. Just place it in a basket, add 1 cup of water and pressure cook for 0 minutes. I would wait 2 minutes before releasing pressure for extra soft cauliflower for the mash.
• Cauliflower rice: If you have fresh or frozen cauliflower rice, you will need about 1.5 pounds of it. Preheat large skillet then add a bit of oil, add cauliflower rice and saute until very soft, 5-10 minutes. You want to stir it a few times and know that frozen rice will take a bit longer (no need to defrost it first).

Tips for Best Results

For the best cauliflower mashed potatoes follow these expert tips.

• Make sure cauliflower is very soft: When you insert the fork, it should go into it like knife into soft butter. Soft cauliflower equals creamy mashed cauliflower.
• Remove excess water: No one really wants an extra watery mash. Drain your cauliflower in a colander for about 2-3 minutes, this will allow all water to drain.
• Using frozen cauliflower florets: Add cauliflower to a boiling water. It will take a few more minutes to come to a boil rather than fresh cauliflower. That is the only difference.
• Use more florets than stems: When pureeing, florets will produce more creamy texture than stems.
• Cooking garlic: Cooking garlic makes it less spicy. Once mashed with cauliflower it adds nice garlicky flavor.
• Extra additions: You can add a bit of cream cheese or sour cream to mimic traditional mashed potatoes even more. For cheesy flavor, add Parmesan cheese or nutritional yeast, if vegan. For a bit of a tang, a dollop of Greek yogurt will do. Just note the calories content will change.

What to Serve with Mashed Cauliflower?

I highly recommend to make cauliflower mashed potatoes right before serving. It tastes the most creamy and fluffy this way. Here are a few suggestions for pairing it:

• Special occasion: It’s a perfect side dish for a lighter Thanksgiving feast served with boneless turkey breast, healthy cranberry sauce and low fat gravy.
• Chicken: Serve year round for family dinners with baked chicken breast or air fried chicken breast and a side of garlic green beans.
• Beef and lamb: Cauliflower mash makes wonderful base for capturing meat with sauce like slow cooker rump roast, braised lamb shanks or eye of round roast.
• Pork: My favorite recipe to serve over the mash is Instant Pot pork chops because there is a lot of sauce to mix with it.
• Seafood: Serve with honey garlic salmon or lemon butter baked cod, both have good flavorful sauce to drizzle on top of it.
• Swap mashed potatoes in another dish: Some recipes use mashed potatoes as part of the recipe. One of my favorites is cauliflower Shepherd’s pie!

How to Store

I recommend to make and enjoy this recipe the same day. I know other recipes online say otherwise but this is my personal experience and preference.

I do not suggest to reheat it next day. It’s a good idea to make only what you will eat same day. You can cut the recipe in half, if you need to.

I also do not suggest to freeze it. I tried and I did not like the results.

FAQs

More Cauliflower Recipes to Try

• Cauliflower biscuits
• Cauliflower risotto
• Cauliflower stuffing
• Cauliflower fried rice
• Mexican cauliflower rice
• Air fryer buffalo cauliflower

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Cauliflower Mashed Potatoes

Learn how to make Cauliflower Mashed Potatoes recipe that is delicious, low carb mashed potatoes substitute. It's just as smooth and creamy!

Course Side

Cuisine North American

Diet Low Calorie

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 servings

Calories 184kcal

Author Olena Osipov

Equipment

• Immersion blender

Ingredients

• 2.5 – 3 lbs medium cauliflower head
• 2 large garlic cloves
• 1 tbsp salted butter
• 1/2 tsp salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• Separate cauliflower into florets and cut in smaller chunks.
• In a medium pot, combine cauliflower, garlic and enough cold water to cover the vegetables.
• Place a lid on top and bring to a boil. Reduce heat to low and cook for about 10 minutes or until cauliflower is fork tender. Drain and do not discard garlic clove.
• Optional step: For thicker mash, transfer cooled boiled cauliflower into linen towel, twist and turn, and squeeze excess water. For more thin mash, leave as is. Matter of personal preference.
• Add butter, salt and ground black pepper. Using an immersion blender or a food processor, process until very smooth or desired consistency.

Video

Notes

• Serve: Cauliflower mashed potatoes taste best fresh and consumed same day. Next day, there is a very prominent cabbage smell.
• Reheat: I do not suggest to reheat it next day. I recommend to make only what you will eat same day. You can cut the recipe in half.
• Freeze: I also do not suggest to freeze it. I tried and I did not like the results.

Nutrition

Calories: 184kcal | Carbohydrates: 31g | Protein: 12g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 8mg | Sodium: 503mg | Fiber: 12g | Sugar: 12g

The post Cauliflower Mashed Potatoes appeared first on iFoodReal.com.

Sautéed Garlic Green Beans is healthy, easy vegetable side dish ready in under 15 minutes. Fresh green beans are tossed with olive oil and savory garlic, then ready to be enjoyed year round or at Holidays.

Looking for more side dishes? We also love this healthy green bean casserole.

This easy garlic green beans recipe will change your perspective on bland string beans. Perfectly cooked until firm but tender string beans, then quickly sauteed with lots of garlic in butter or olive oil, they are slightly crisp with so much flavor!

Why You’ll Love This Recipe

• Simple ingredients: 5 ingredients plus water is all you need for these green beans with garlic.
• Quick and easy: Ready in under 15 minutes and in one pan.
• So much flavor: Quickly cooked garlic adds sharp flavor to otherwise bland green beans.
• Versatile: Enjoy these green beans year round whether with a sirloin tip roast, Instant Pot lasagna or grilled salmon.
• Healthy: As per Healthline, green beans are a low calorie vegetable loaded with vitamins A, C and K. A single serving size can also provide you 1/3 of your daily intake of folate!
• Diet-friendly: When using olive oil, this green bean recipe is gluten-free, dairy-free, vegan, whole 30, paleo and keto friendly!

Ingredients for Garlic Green Beans

• Green beans: You can use fresh green beans or frozen green beans.
• Garlic: Fresh garlic is the all star ingredient in this garlic green beans recipe. I don’t recommend to use garlic powder.
• Olive oil or butter: Extra virgin olive oil will add a light nutty undertone to the beans, whereas butter is creamier and sweeter and will result in perfect garlic butter green beans.
• Salt and pepper: To season and taste.

How to Make Garlic Green Beans

Here is a quick overview how to make garlic green beans. There is a full recipe card below. 

• Wash frozen or fresh green beans: Sadly, they are on the dirty dozen list which means they are high in pesticides. Washing helps to remove them, so wash well and then drain thoroughly too. Pat with paper towels, if you wish.

• Cook green beans: In a large preheated skillet, add beans along with 3 tablespoons of water. Cover and cook for 4 minutes. Beans should be “al dente”. If you are using frozen beans, cook on the skillet without water. After 3 minutes, check to see if they need more water or time to cook.
• Season sauteed green beans: After pushing the beans to one side of the skillet, add butter or olive oil and minced garlic, then saute for about 30 seconds. Sauteing garlic makes it more flavorful and less spicy.
• Combine it all together: Finally, mix string beans, garlic, salt and pepper together and cook for 30 more seconds. Serve warm.

Variations

There are so many ways to change up this recipe and add a different flavor. Here are some of my favorite things to add:

• Lemon: Squeeze fresh lemon juice over the sauteed garlic string beans.
• Parmesan cheese: Sprinkle 2 tablespoons of freshly grated Parmesan cheese after cooking.
• Bacon: Cook up 3 slices of diced bacon in a skillet then stir into the sauteed green beans. This gives the beans a salty, smoky taste just like in Ukrainian skillet potatoes.
• Almonds: 1/4 cup of skillet toasted slivered or sliced almonds is the perfect addition to this side dish. Other nuts would be delicious, too! Try toasted walnuts, pecans or even mixed nuts like I use in grilled chicken salad.
• Ran out of garlic? Try a shallot! Use half a teaspoon to a whole teaspoon of minced shallot in place of one clove of garlic.
• Bourbon: Add just a splash at the end, then saute for an extra minute or two to give them an extra special holiday flair.
• Maple syrup: It contrasts well with the savory garlic. Add just a small amount near the end of cooking time.
• Balsamic vinegar: Adds some depth and sweetness, add just a splash at the end and stir.
• Fresh herbs: Toss with a few tablespoons of fresh minced herbs at same time as garlic. Savory thyme, rosemary or fresh parsley would work best.
• Chinese garlic green beans: Garnish with a sprinkle of sesame seeds and red pepper flakes, it pairs well with cauliflower fried rice.

Tips for Best Results

• Freshly minced garlic: Mince your own garlic clove for truly garlicky green beans. Do not use jarred minced garlic, granulated garlic or garlic powder.
• Olive oil substitution: You can use avocado oil or coconut oil, they might lend a different taste to end results though.
• Get the pan hot: For best results, you will want your pan hot so you can quickly cook garlic, then toss with the beans. It helps to infuse oil with more garlic flavor and not burn it.
• Sauté garlic long enough: Use the full 30 seconds to saute the garlic to get the delicious garlic flavor without the garlic bite.

Serving Recommendations

For everyday healthy side dishes, serve easy garlicky green beans with:

• Salmon: They pair well with honey garlic glazed salmon or sweet chili salmon.
• Chicken: Green beans and chicken are a perfect match! Try them with baked chicken breast or healthy chicken parmesan. Kids love air fryer chicken drumsticks!
• Side dishes: Mashed potatoes or cauliflower mashed potatoes.

Sauteed green beans with garlic will also add a vibrant punch of color to your Holiday table along with:

• Turkey: Roasted bone-in turkey breast or boneless turkey breast.
• Side dishes: Healthy sweet potato casserole and beet salad with arugula and pecans.
• Roast: Crock pot sirloin tip roast or boneless leg of lamb.

Making This Recipe in Advance

Prep green beans: You could trim your green beans in advance then store them in the refrigerator. Unfortunately, I don’t recommend making this recipe in advance, as green beans do go somewhat limp in storage.

Store: Green bean leftovers can be stored in an airtight container for up to 2 days in the refrigerator.

Freeze: Do not freeze.

FAQs

More Side Dish Recipes to Try

• Sauteed brussels sprouts
• Sauteed zucchini
• Broiled asparagus
• Sauteed garlic broccoli and tomatoes
• Honey garlic pan fried butternut squash

Print

Garlic Green Beans

Sauteed Garlic Green Beans are a healthy, easy vegetable side dish in under 15 minutes. Fresh green beans are tossed with olive oil and savory garlic, then ready to be enjoyed year round or at the holidays.

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 6 minutes minutes

Cook Time 6 minutes minutes

Total Time 12 minutes minutes

Servings 6 servings

Calories 71kcal

Author Olena Osipov

Equipment

• Ceramic skillet

Ingredients

• 1.5 pounds fresh string green beans ends trimmed
• 3 tablespoons water
• 2 tablespoons butter or olive oil
• 3-4 large garlic cloves minced
• 1/2 teaspoon salt
• Ground black pepper to taste

US Customary – Metric

Instructions

• Preheat large ceramic non-stick skillet on medium heat. Add green beans and 3 tablespoons of water.
• Cover with a lid and cook for 4 minutes. Remove the lid and if there is any water left, cook green beans until water has evaporated.
• Push beans to the side and add butter or olive oil and garlic. Cook for 30 seconds and then stir with green beans.
• Sprinkle with salt and pepper; and sauté for another 30 seconds.
• Serve warm.

Notes

Store: Refrigerate leftovers for up to 2 days in an airtight container. Do not freeze.

How to use frozen green beans:

• Wash frozen beans well with cold water to remove dirt and pesticides. No need to thaw. Skip this step if you washed vegetables before freezing.
• Then add to the skillet without water, cover and cook for 3-4 minutes on medium-high heat. Frozen green beans will release their own water during cooking.
• Check after to see if they need more water or more time to cook.

Nutrition

Calories: 71kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 235mg | Fiber: 3g | Sugar: 4g

The post Garlic Green Beans appeared first on iFoodReal.com.

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Instant Pot chicken noodle soup and Instant Pot chicken and rice soup are just a few favorite recipes to use homemade chicken broth.

As you may know, Instant Pot recipes make quite a large chunk of recipes on iFoodReal, and Instant Pot chicken broth along with Instant Pot beef bone broth are the ones I make almost weekly!

Because it’s so easy to throw in any meat or bones along with whatever vegetables I have going in my fridge drawers, and end up with a giant pot of “liquid gold” at the end. Kids love it and healthy dinner is taken care of for about $15.

Why You’ll Love This Recipe

• Budget friendly: Use affordable cuts of chicken, chicken necks, bones or even put leftover carcass from cooking whole chicken in Instant Pot to use. Chicken broth is also a great way to use up veggie scraps, just collect them in the freezer over time.
• Hands off cooking method: Unlike stovetop chicken broth recipe, with chicken broth in Instant Pot you don’t have to wait for it to boil and then skim the foam.
• Control the sodium level: Store bought chicken broth, whether bouillon cubes, carton or in a can, can come with a lot of sodium in a shape of added salt or MSG. When you make it at home from scratch, you have complete control over the ingredients.
• More flavorful: Pressure cooker really does a good job extracting the flavor from meat, skin and bones of the chicken. Homemade chicken broth is much more flavorful than store-bought.

What Is the Difference Between Chicken Broth and Chicken Stock?

When it comes to cooking chicken with water, there are 3 main types of the end result to expect:

• Chicken broth: It is usually made with bone-in and some skin on chicken meat, vegetables and seasonings. Simmered for not as long, chicken broth has a lighter consistency and weight to it but more flavor than chicken stock.
• Chicken stock: Making a stock always involves the bones of the chicken, not the meat. A stock isn’t always seasoned but can be made with an optional mirepoix of onions, celery and carrots.
• Chicken bone broth: Then there is also bone broth which is simply chicken stock simmered over a long period, sometimes up to 24 hours. Apple cider vinegar can be used to draw out the collagen from bones. With the Instant Pot, these 24 hours are drastically reduced to just under 3 hours. You can use it for cooking, however, traditionally it has been sipped on and enjoyed for all of its nutrients and healing properties.

All 3 have similarities and each one has a place in our food and our bodies!

Ingredients for Instant Pot Chicken Broth

To make Instant Pot chicken broth, all you need is almost any chicken, veggies and cold water.

• Chicken: You will need 2-3 pounds of bone-in chicken but not chicken breasts. Use chicken thighs, drumsticks, wings, necks, raw chicken carcass with some meat on it, or whole raw chicken or what’s left from cutting a whole chicken.
• Vegetables: Have you been collecting veggie scraps in the freezer? This is a great time to toss them in here. Or if you don’t have any, use carrots and celery stalks. I also added a few leeks. Then one garlic head and a whole onion.
• Seasoning: Bay leaves, whole black peppercorns, and salt.

How to Make Instant Pot Chicken Broth

Here is a photo overview how to make chicken broth in Instant Pot. You can find full recipe card below.

• Add chicken and veggies: In 6, 8 or 10 quart Instant Pot, add chicken, vegetables, bay leaves and peppercorns. Don’t add salt yet, we season chicken broth at the end.
• Add cold water: Now pour cold water up to 2/3 max fill line. It’s important not to use warm or hot water to avoid cloudy broth.
• Pressure cook: Close the lid and set vent to Sealing. Pressure Cook chicken broth on High pressure or Manual for 30-45 minutes. Instant Pot will take about 30 minutes to come to pressure.
• Release: Let the pressure release naturally for 30 minutes. This means don’t do anything to it until the pin drops. After turn valve to Venting position to release remaining pressure.
• Drain and season: Open the lid and strain the stock into a mesh strainer over a large bowl or clean pot. Remove cooked chicken into a bowl and separate later into meat and bones. Do a little taste test and season to your liking, I like to add 1-2 teaspoons of salt for low sodium chicken broth.

Tips for Best Results

• Start with cold water: Do not add hot water or warm water along with chicken and vegetables. It will make the broth more cloudy.
• Use only some chicken skin: Some chicken skin in chicken broth adds flavor. But if you add too much, broth will turn out too rich. If I am using chicken drumsticks or bone-in chicken thighs, I like to remove chicken skin by holding onto it with paper towel from about half of the meat.
• Avoid chicken breasts: Chicken breasts are white meat which is lean, it does lack flavor and fat. I don’t suggest you use them to make chicken broth as it will come out quite thin and flat.
• Add other seasonings: Feel free to add dried thyme, rosemary, parsley, oregano, Italian seasoning, or spices like cayenne, or turmeric before or after pressure cooking.
• If using frozen chicken or veggies: If your vegetable scraps and the chicken are frozen, no need to thaw anything ahead of time. Your Instant Pot will just take a bit longer to come up to pressure.

Ways to Use Instant Pot Chicken Broth

Other than many soups and stews, Instant Pot chicken broth can be added to other recipes like Instant Pot rice for more flavor, as a base for gravies, chicken chili, chicken stew, and Instant Pot soup recipes.

Here are a few of my favorite healthy Instant Pot recipes that call for chicken broth:

• Instant Pot chicken tortilla soup
• Instant Pot chicken wild rice soup
• Instant Pot Thai chicken soup
• Instant Pot chicken breast

Substitute Instant Pot chicken broth in any recipe that calls for water to add additional flavor!

How to Store and Freeze

Store: Chicken stock in an Instant Pot is perfect to make in big batches. It can be stored in jars or resealable gallon size bags for up to 5 days in the fridge.

Freeze: Store in the freezer for up to 3 months in a freezer-friendly container, leaving room for expansion. Or portion out between the ice cube trays to use when recipe calls for a small amount of chicken stock.

Reheat: You can reheat chicken broth on the stovetop. You want to thaw it in the fridge overnight or simmer on low heat in a pot while covered.

FAQs

Print

Instant Pot Chicken Broth

Homemade Instant Pot Chicken Broth is flavorful, easy and so budget friendly. Making it in your electric pressure cooker is completely hands-off method.

Course Soup and Stew

Cuisine Ukrainian

Diet Gluten Free

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Pressure Up & Down Time 1 hour hour

Total Time 1 hour hour 50 minutes minutes

Servings 12 cups

Calories 11kcal

Author Olena Osipov

Equipment

• Instant Pot
• Mason jars
• Strainer

Ingredients

• 3 pounds bone-in chicken like chicken drumsticks, thighs, carcass or whole chicken
• 2 large carrots
• 1 large whole onion peeled
• 1 head of garlic halved
• 2 large celery stalks
• 1 cup veggies scraps
• 5 bay leaves
• 10 whole peppercorns
• 10-12 cups cold water
• 1-2 teaspoons salt

US Customary – Metric

Instructions

• In 6 or 8 quart Instant Pot, add chicken, carrots, onion, garlic, celery, veggie scraps, bay leaves, peppercorns and cold water not exceeding 2/3 PC Max line.
• Close the lid, set pressure vent to Sealing and press Pressure Cook on High or Manual for 45 minutes. After let pressure come down on its own for 30 minutes and then turn valve to Venting to release remaining pressure.
• Open the lid and first discard the vegetables with a mesh strainer. Then remove chicken and bones onto a large plate, let them cool down and remove meat from the bones. Season broth with salt and then strain through a fine mesh strainer.
• Add meat back in or use in other meals. Use broth for making soups or drink hot with fresh herbs and freshly cracked pepper.

Notes

• Store: Let cool completely and refrigerate in Mason jars or resealable silicone bags for up to 5 days.
• Freeze: Let cool completely, transfer to Mason jars or resealable silicone bags (leaving some room for expansion) for up to 3 months. Thaw in the fridge overnight or simmer in a covered pot on low heat.

Nutrition

Serving: 1cup | Calories: 11kcal | Carbohydrates: 2g | Protein: 0.3g | Fat: 0.05g | Saturated Fat: 0.01g | Sodium: 407mg | Fiber: 1g | Sugar: 1g

The post Instant Pot Chicken Broth appeared first on iFoodReal.com.

Tender and dripping with au jus, Sirloin Tip Roast has intense flavor from a homemade dry rub! It’s then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.

We also love crock pot sirloin tip roast!

Cooking a delicious roast for dinner isn’t as difficult as you might think. This juicy sirloin tip roast recipe will guide you to a beautiful tender piece of roasted beef, so flavorful you wouldn’t know you weren’t feasting on a prime rib.

Also be sure to try this eye of round roast recipe and slow cooker rump roast.

Why You’ll Love This Recipe

• Budget friendly: Beef sirloin tip is one of inexpensive cuts of beef. 
• Juicy, tender results: It is not the most tender cut of meat but with my method your roast turns out so succulent! 
• No need to brown first: Save time and washing a pan with my cooking method. First we cook meat at high oven temperature that creates “a crust” and seals in the juices.
• Sunday dinner or special occasion: This impressive main dish looks beautiful on the cutting board and will earn rave reviews from family and guests!
• Delicious leftovers: The next day, serve leftovers as beef sandwiches with au jus for dipping.

Ingredients You Will Need

• Roast: Beef sirloin tip roast aka round tip roast, ball tip roast, crescent roast, knuckle roast, beef tip roast and beef round sirloin tip roast. About 3 pounds and boneless.
• Onion: White onion, sliced for aromatic flavor.
• Spice rub: Ground coffee (regular or decaf), smoked paprika, brown sugar, chili powder, lemon zest, salt and pepper.

How to Cook Sirloin Tip Roast

Here is an overview how to cook sirloin tip roast. Full recipe card is located below.

Before you begin, you want to take your roast out of the fridge and let it sit for about an hour. This will bring it to room temperature, which will result in even roasting!

• Prep: Preheat the oven and spread sliced onions evenly across the bottom of the Dutch oven or roasting pan.
• Mix dry rub: In a small bowl, mix coffee, smoked paprika, brown sugar, chili powder, salt, pepper, and lemon zest.
• Coat the roast: Place whole roast on a plate and sprinkle dry rub over entire roast, starting with the fat side down. Press into it, making sure it sticks to the meat on both sides. Transfer on top of onions and sprinkle with remaining seasoning.
• Bake uncovered: At first you’ll bake roast uncovered at a higher temperature. Because we’re not browning the meat or searing it first, this will help keep in the juices. Then reduce the heat, cover with the lid and roast until 10 degrees before your desired internal temperature is reached.
• Rest and slice: Remove roast from the oven and let it rest covered for 20 minutes. Then transfer roasted sirloin tip to a cutting board and grab a very sharp fillet knife. Cut off the twine and slice against the grain.

How Long to Cook Sirloin Tip Roast?

How long to cook sirloin tip roast depends on how you like your meat done. I have put together a handy time table to consult.

If you haven’t done so already, I highly recommend you invest in a meat thermometer. People have come up with tips and tricks to eyeballing when roast is ready, but nothing beats the real thing.

Tips for Best Results

• Ovens vary a lot: I have two ovens and one bakes hotter than the other. So start checking your roast at the 30-minute mark.
• To avoid overcooking: Roast until 10 degrees below your desired internal temperature as per table above. This is because it will continue cooking just a bit even out of the oven. Removing it just before your level of doneness is a trick to use to avoid overcooking your roast.
• The convection oven cooks faster: Keep this in mind for sure.
• Cook on the middle rack: No matter what oven you’re using, cook on the middle oven rack. That way there is even distribution to the pan.

Variations

This recipe for sirloin tip roast can be adapted to your taste and what you have in the kitchen.

• No Dutch oven? I think the best way to cook this roast is in a Dutch oven. However, you can use roaster with a lid. If you use a roasting pan and cover it with aluminum foil, I suspect it will take longer to cook. I highly recommend checking with an instant read thermometer for internal temperature after 30 minutes.
• Orange instead of lemon: I can see how nice of a variation it can be.
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after you are done cooking a sirloin tip roast. You can use yellow onion or red onion as well.
• Grandma’s pot roast: For a Sunday dinner feel, cook roast with potatoes, carrots, and onions and watch everything roast and caramelize together. Cut vegetables into larger chunks to accommodate the longer cooking time. Baby potatoes could be used vs. thick sliced potato chunks. Pearl onions could be used in place of sliced onion.
• Different dry rub: Try olive oil, garlic, and rosemary, or other herbs. Simple salt and pepper will also work. Or coat beef with pot roast seasoning or all purpose seasoning instead.
• Turn your au jus into gravy: Add beef stock or red wine, cornstarch and other seasonings to taste to thicken up the juice.
• French dip: Save your leftover juices. When you make a roast sandwich the next day, serve it in a soft bun and dip it right in the au jus.

What Should I Serve It with?

Beef sirloin tip roast is an excellent holiday main dish at Thanksgiving, Christmas or New Years Eve!

Serve with its juices and onions from the pan and delicious side dishes for a complete meal:

• Salad: In Ukraine, we serve almost every meal with cucumber and tomato salad. Or pick one of these 45 beautiful healthy salad recipes.
• Potato side dish: With traditional creamy mashed potatoes, cauliflower mashed potatoes or super easy Instant Pot baked potatoes.
• Veggie side dish: It is so easy to quickly saute these garlic green beans, or toss with oil and garlic and roast asparagus in the oven. Or make super easy cooked cabbage drizzled with roast au jus.

How to Store and Freeze

Store: Keep in the fridge in an airtight container for up to 5 days. Reheat leftovers the next day for a repeat dinner or slice up some beef for sandwiches. Use the au jus for dipping!

Sliced leftover beef roast makes an excellent addition to a holiday charcuterie platter!

Freeze: This red meat is great for freezing because it’ll keep for up to 3 months. Just place it in airtight container and freeze.

FAQs

More Roast Recipes to Try

• Crock pot eye of round roast
• Boneless turkey breast roast
• Boneless leg of lamb recipe
• Instant Pot pot roast
• Roasted leg of lamb
• Roasted bone-in turkey breast
• Slow cooked oven brisket

Print

Sirloin Tip Roast

Tender and dripping with au jus, Beef Sirloin Tip Roast Recipe has intense flavor from a homemade dry rub! It's then roasted on a bed of caramelized onions for mouthwatering results that will be the highlight of your dinner table.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Resting Time 20 minutes minutes

Total Time 1 hour hour 35 minutes minutes

Servings 4 servings

Calories 450kcal

Author Olena Osipov

Equipment

• Dutch oven
• Meat thermometer

Ingredients

• 3 pounds sirloin tip roast
• 1 large white onion sliced
• 1 tablespoon ground coffee regular or decaf
• 1 tablespoon smoked paprika
• 1 tablespoon brown sugar
• 1 teaspoon chili powder
• 1 1/4 teaspoons salt
• 2 teaspoons ground black pepper
• 1 lemon zest only

US Customary – Metric

Instructions

• Remove roast and let it sit at room temperature for 45-60 minutes before cooking.
• Preheat oven to 450 degrees F. On the bottom of large Dutch oven or roasting pan spread onion slices. Set aside.
• In a small bowl, add coffee, smoked paprika, brown sugar, chili powder, salt, pepper and lemon zest. Stir to combine.
• Place roast on a large plate fat side down. Sprinkle with dry rub evenly, pressing it to stick to the meat while turning. Transfer roast fat side up into prepared dish and sprinkle with any remaining dry rub.
• First bake uncovered for 30 minutes.
• Then reduce heat to 325 degrees F, cover with lid and bake for another 30-40 minutes, or until internal read thermometer reads 10 degrees BEFORE your desired doneness T:

  °Rare: 120-125 F internal temperature. Red and bloody.

  °Medium rare: 130-135 F internal temperature. Pink center with brown towards the outside.

  °Medium: 140 F internal temperature. Barely pink center with brown to the outside.

  °Well done: 150-160 F internal temperature. Brown all the way through.

  Example, my 3 lbs roast was cooked to 135 degrees F when I checked on it after 35 minutes of baking covered (total cook time 65 minutes). I would start checking after 30 minutes cooking covered and remember all ovens bake differently!
• Remove roast from the oven and let rest covered for 20 minutes. Transfer to a cutting board, remove twine and slice against the grain using sharp fillet knife.
• Serve with its juices and onions from the bottom of the pan, Instant Pot mashed potatoes and a simple salad like cucumber and tomato salad.

Video

Notes

• Store: Refrigerate leftovers for up to 5 days in an airtight container. They are good for sandwiches!
• Freeze: In portion for up to 3 months.
• No Dutch oven? Use a roaster with a lid. If you use a roasting pan and cover it with tin foil, I suspect it will take longer to cook. Highly recommend to check with a thermometer for internal temperature after 30 minutes.
• Ovens vary a lot: I have 2 ovens and one bakes hotter than the other. 
• Convection oven cooks faster: Keep this in mind for sure!
• Onion: I absolutely love white onion because it is sweet and has a crunch to it even after roasting. You can use yellow or red onion as well.
• Turn your au jus into gravy: Add beef broth (or red wine), cornstarch, and other seasonings to taste to thicken up the juice.
• Grandma’s pot roast: Cook with potatoes, carrots, and pearl onions and watch everything roast and caramelize together.

See recipe post for more tips and FAQs.

Nutrition

Calories: 450kcal | Carbohydrates: 8g | Protein: 74g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 187mg | Sodium: 936mg | Fiber: 2g | Sugar: 5g

The post Sirloin Tip Roast appeared first on iFoodReal.com.

This Spaghetti Squash Quiche recipe swaps the usually pastry-heavy crust for a lighter spaghetti squash crust. Then we pack it with vegetables, a little cheese and a lot of flavor!

You can even omit the crust entirely like we do in crustless broccoli quiche, crustless spinach quiche and zucchini quiche recipes.

There is everything delicious about the balsamic veggies filling and nothing traditional about the crust of this spaghetti squash quiche.

The idea of a spaghetti squash crust is similar to cauliflower pizza crust recipe – cooking vegetables first and then squeezing liquid out a bit.

The filling idea came from my balsamic grilled vegetables and the crust from spaghetti squash quiche with kale and mushrooms. It is not my idea to make a spaghetti squash quiche crust but it is my execution of it.

Why You’ll Love This Recipe

• Cleans out the fridge: You make the filling with eggs, cheese and whichever vegetables you got on hand. I used leftovers of zucchini and bell peppers from making baked chicken and peppers and broccolini from ground turkey and potato skillet.
• Not difficult to make: This recipe is not as labor intensive as you might think, the longest part is waiting for the squash to bake.
• Holds its shape: Each slice actually stays in shape and doesn’t go soggy, like you’d think!
• Delicious: You won’t miss the pastry crust with the fantastic flavors of sweet squash, tangy veggies, and melted cheese. This squash quiche would be so great for brunches, dinners and lunch.

Ingredients for Spaghetti Squash Quiche

From the low carb crust to the rich egg filling, this spaghetti squash quiche is made with very simple ingredients.

• Spaghetti squash: The most flavorful winter squash. You’ll need 1 medium squash around 2.5 pounds.
• Eggs: 6 large eggs form the center of the dish and are an excellent source of protein.
• Sautéed vegetables: Sautéed onion and bell pepper add a sweet caramelized flavor. You’ll need 1 onion and 1 bell pepper, any color.
• Oil: Whichever oil you like to use for frying, I used avocado oil.
• Other vegetables: I used zucchini, broccoli, cauliflower, and tomatoes but really any combination will work. I’ve listed some recommendations below.
• Cheese: A delicious combination of cheddar cheese and feta. Freshly shredded will melt easier and taste better.
• Balsamic vinegar: Adds a rich and tangy flavor that’s also slightly sweet.
• Seasonings and herbs: Salt, garlic powder, and dried basil.
• Cooking spray: To prep your baking dish, I use Misto.

How to Cook Spaghetti Squash

My favorite methods for making spaghetti squash noodles for quiche is to bake spaghetti squash whole in the oven or to make air fryer spaghetti squash.

I find Instant Pot spaghetti squash is a bit too watery to form a proper quiche crust.

Preheat your oven to 400 F.

• Cut spaghetti squash: Use a sharp knife to carefully cut the squash in half lengthwise. Here’s a quick guide and some helpful tips for how to cut spaghetti squash.
• Remove seeds: Line a baking sheet with parchment paper. With a large spoon, scoop out the seeds and place each half cut side down on the prepared baking sheet.
• Bake: Poke some holes in the skin with a fork so the steam can escape while they cook. Bake for 30 minutes and set aside to cool.

How to Make Spaghetti Squash Quiche

Here’s an overview of how to make the crust, combine the filling, and assemble. Just like the photos show, spaghetti squash pie is a lot easier than you think.

There is a full recipe card below.

• Shred spaghetti squash: Use a fork to scrape the interior into “strands”, then add the strands to a medium bowl and season with salt. Use your hands to squeeze out some liquid, return to the bowl, sprinkle with dried basil and garlic powder then mix to combine.
• Form the crust: Pour squash mixture into a greased pie pan. Using your hands once more, press evenly on the bottom and sides and set aside while you make the filling.
• Sauté onion and peppers: Preheat a non-stick skillet on medium heat and coat with oil. Sauté onion and bell pepper for 5 minutes until golden brown.
• Make the egg mixture: To a large mixing bowl, add eggs, balsamic vinegar, dried basil, and salt. Whisk to combine. Next, add in cheddar cheese, feta cheese, sautéed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes, then stir to combine.
• Bake: Pour the mixture over the squash crust and level with a spatula. Bake in preheated oven for 50 minutes or until a knife inserted in the center comes out clean.
• Serve: Let the quiche cool for at least 30 minutes before slicing and enjoy hot or cold.

Tips for Best Results

These 5 helpful tips and tricks will help you make the best squash quiche with vegetables.

• Don’t over bake spaghetti squash: It can make tender squash strands watery, al dente squash noodles are the best.
• Salt and squeeze cooked squash: Salt helps draw out extra moisture so you can squeeze it out, this is important because it helps prevent a soggy spaghetti squash crust.
• Submerge veggies in eggs: Mix the vegetables well into the egg mixture, so they don’t dry out during baking.
• Cool before slicing: Your kitchen smells amazing and you want to dig in, but the quiche will taste much better once it has cooled. In that 30 minutes the inside will continue to cook and the outside will cool a bit and be perfectly warm and ready to eat.
• Add protein: Cooked bacon, ground sausage, diced ham, ground beef, even seafood. As long as the meat is fully cooked before adding to the quiche, you can customize it with anything you like!

What Are the Best Vegetables to Use?

You can pretty much use any vegetable you have on hand or create your favorite combination for a loaded vegetable quiche that’s naturally gluten-free and good for you.

When swapping vegetables, make sure the total quantity stays about the same.

• Spinach
• Asparagus
• Mushrooms
• Eggplant
• Peas
• Brussel sprouts
• Green beans
• Avocado
• Kale
• Sun-dried tomatoes

Serving Spaghetti Squash Quiche

Spaghetti squash quiche can be served warm or cold, as a main dish or a side dish, the options are endless!

For breakfast or brunch we love pairing it with either my grandma’s Ukrainian breakfast potatoes or a side of fruit salad and a healthy muffin. I also like to serve leftovers with pancakes or waffles.

Alongside a crisp salad or soup makes a quick lunch or dinner for your family or guests. Anything from a simple green salad, pasta salad, or classic chicken salad would be delicious.

Can I Make It Ahead of Time?

Yes. As for the crust, you can cook spaghetti squash the night before, so when you’re ready to make the crust it’s going to be nice and cool. I also have to say it’s easier to separate spaghetti squash into noodles while it’s still warm.

You can also pre-make spaghetti squash quiche crust, then cover baking dish with plastic wrap and refrigerate for up to 48 hours.

You can even sauté and store vegetables in an airtight container for up to 2 days. Same goes for freshly chopped vegetables and grated cheese. Then combine veggies with egg mixture and cheese when ready to bake.

How to Store

Store: Refrigerate in an airtight container for up to 4 days.

Freeze: I find the texture to be off once thawed, so I personally do not recommend freezing.

FAQs

More Spaghetti Squash Recipes

• Spaghetti squash chicken alfredo
• Tex mex stuffed spaghetti squash
• Ground turkey spaghetti squash casserole
• Butter chicken spaghetti squash
• Spaghetti squash breakfast

More Quiche Recipes to Try

• Crustless zucchini pie
• Vegetable frittata

Print

Spaghetti Squash Quiche with Vegetables

Spaghetti Squash Quiche swaps the pastry crust for a light spaghetti squash crust. Packed with vegetables, a little cheese and a lot of flavor!

Course Side Dish

Cuisine North American

Diet Gluten Free

Prep Time 12 minutes minutes

Cook Time 1 hour hour 25 minutes minutes

Total Time 1 hour hour 37 minutes minutes

Servings 8 servings

Calories 210kcal

Author Olena Osipov

Equipment

• pie dish
• Baking sheet
• Parchment paper

Ingredients

For the Crust:

• 1 medium spaghetti squash about 2.5 pounds
• 1/2 teaspoon dried basil
• 1/2 teaspoon garlic powder
• 1/4 teaspoon salt

For the Filling:

• 1 large onion thinly sliced
• 1 large bell pepper chopped
• 1 tablespoon oil for frying
• 6 large eggs
• 3 tablespoons balsamic vinegar
• 1 teaspoon dried basil
• 1/4 teaspoon salt
• 1/2 cup cheddar cheese shredded
• 4 ounces feta cheese crumbled
• 2 cups zucchini, broccoli, cauliflower, tomatoes chopped (in any combination, mix and match)
• 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. Poke skin randomly with a fork and bake for 30 minutes. Remove from the oven and set aside to cool until safe to handle.
• Using a fork, separate spaghetti squash into strands and add to a medium bowl. Sprinkle with 1/4 teaspoon salt and mix. Using your hands, squeeze out liquid a bit. Return to the bowl along with 1/2 teaspoon dried basil and 1/2 teaspoon garlic powder and mix to combine.
• Spray deep pie dish with cooking spray and transfer squash mixture into it. Using your hands, press evenly on the bottom and sides. Set aside.
• Preheat ceramic non-stick skillet on medium heat and swirl oil to coat. Add onion and bell pepper; sauté for 5 minutes or until golden brown, stirring occasionally.
• Meanwhile in a large bowl, add eggs, balsamic vinegar, 1 teaspoon dried basil and 1/4 tsp salt and whisk. Add cheddar cheese, feta cheese, sauteed onion and bell pepper, and fresh zucchini, broccoli, cauliflower and tomatoes. Stir well to combine.
• Pour mixture into prepared crust and level with spatula. Bake for 50 minutes or until the knife inserted in the center comes out clean.
• Let quiche cool down for at least 30 minutes. Cut into 8 slices and serve hot or cold.

Notes

• Store: Refrigerate in an airtight container for up to 3 – 4 days. Do not freeze.

Nutrition

Serving: 1slice | Calories: 210kcal | Carbohydrates: 19g | Protein: 11g | Fat: 11g | Saturated Fat: 6g | Cholesterol: 143mg | Sodium: 439mg | Fiber: 4g | Sugar: 6g

The post Spaghetti Squash Quiche with Vegetables appeared first on iFoodReal.com.

This Healthy Fried Chicken is baked instead of fried without breadcrumbs, cereal, oil, or flour. It comes out so crispy outside and juicy inside, you will want to sink in your teeth in it immediately!

Kids also would love this almond crusted chicken and coconut crusted chicken.

I came up with my own version of the best healthy fried chicken! Just ask my kids. The breading for the chicken is made with healthy ingredients. The result is the most crispy oven fried chicken ever!

Even though I’ve spent tons of time in the kitchen making almond flour recipes for baked goods, who knew it would work amazing for savory uses too. In fact, I’ve used it for healthy chicken nuggets as well. It’s so delicious!

Why You’ll Love This Recipe

• Easy: You do not have to marinate chicken in buttermilk beforehand. It’s simple enough for a weeknight dinner.
• Wholesome ingredients: Instead of traditional breadcrumbs and cereal I use a mix of coconut flakes and almonds. So, it’s also gluten-free chicken recipe!
• It’s much lower in fat: Instead of deep frying the chicken, we bake it in the oven.
• Crispy coating: Using cooking spray ensures the crispy coating without deep frying.

Ingredients for Healthy Fried Chicken

• Chicken: Chicken drumsticks or bone-in chicken thighs. Both should have skin on, so the breading sticks. If using both, make sure to check on doneness of each kind and one might have to be removed sooner than the other from the oven.
• Coconut flakes: For this recipe, it is important to use short coconut flakes because they stick to the chicken better. If you have long coconut flakes, just give them a few pulses in a blender or food processor.
• Almond flour: Almond flour is made with blanched almonds, where as almond meal is made with skin-on almonds. I tested both in this recipe and noticed no changes in taste or crispiness of healthy fried chicken.
• Spices: Garlic powder, dried oregano, salt and pepper. You can also use my all-purpose seasoning instead.
• Eggs: Act as “a glue” for coating. You can try to dip chicken into buttermilk or milk to make an egg-free fried chicken.

How to Make Healthy Fried Chicken

• Prepare for baking: Preheat the oven to 425 degrees F. Place a wire rack on top of a baking sheet lined with parchment paper or a silicone baking mat. Make sure to spray the wire rack lightly with cooking spray or brush with oil.
• Form dredging station: Mix coconut flakes, almond meal or flour, garlic powder, oregano, salt and pepper in a bowl and set aside. In another bowl, whisk the eggs with a fork and set aside.

• Dredge the chicken: First, dip a drumstick in the egg mixture, then dredge the drumstick in the coating. Repeat this process one more time! Place breaded chicken in a single layer on a wire rack.

• “Fry” chicken in the oven: Bake for 40-45 minutes. The coating will become crispy brown. But don’t worry, it will not burn!
• Enjoy: Serve immediately for the best oven fried chicken ever!

How Do I Know When my Fried Chicken Is Done?

How long to bake healthy fried chicken in the oven is a very valid question, especially since it is bone in chicken. The best way to tell if your chicken is ready is by using an accurate digital internal meat thermometer.

Insert thermometer into the thickest part of chicken close to the bone but not touching it. Your chicken is ready when thermometer registers 165 F.

Tips for Best Results

There are a few instructions you must follow for crispy chicken. Don’t skip!

• Dredge twice: Dip the chicken in the egg mixture, then in coating and repeat one more time. It creates a thicker, crispy crust.
• Be sure to use short coconut flakes: If you have long coconut flakes, pulse them in a blender or food processor. They will mix with almond flour, sticking to the coating well this way.
• Bake on a wire rack: To ensure that heat circulates around coated chicken, baking it evenly on all sides and making the breading crispy. Plus you won’t have to flip the chicken.
• Oil the rack: You have to spray even a non-stick wire rack with cooking spray or brush with an oiled brush to avoid crispy coating sticking to it when you remove cooked chicken.
• Remove carefully: Once chicken is baked, don’t just grab it off the rack. You risk leaving a chunk of crispy coating behind. Instead, let the chicken cool for a few minutes. Using a butter knife or spatula, push the chicken off from underneath the rack. Crispy coating in every bite guaranteed!
• If chicken starts browning too much: If your chicken looks too dark but isn’t cooked inside, cover it loosely with tin foil. It will prevent it from burning and continue to cook through.
• Make chicken spicy: For a heat kick, add a pinch of cayenne pepper, chili powder or paprika to the dry coating mix. You might also like this cajun chicken recipe.

What Do I Serve Healthy Fried Chicken with?

Here is a list of side dishes I would make while the fried chicken is baking in the oven:

• Mashed potatoes: Chicken and potatoes are a match made in heaven! Try these creamy mashed potatoes.
• Salad: A fresh salad like Thai cucumber salad or cucumber tomato feta salad. Or check out my full list of healthy salads.
• Grains: Any fans of big chicken chain restaurants will know that chicken and rice are made for one another. Serve with Instant Pot brown rice, Instant Pot long grain white rice or Instant Pot basmati rice.
• Vegetables: Roasted cauliflower, air fryer brussels sprouts, or sauteed broccoli.
• Dipping sauces: Fried chicken can be served with hot sauce, healthy honey mustard dressing, healthy ranch dressing, peanut sauce or even ketchup.

How to Store and Reheat

Store: Leftover healthy fried chicken can be refrigerated in an airtight container for up to 2-3 days. I recommend to line the bottom of a container and top of chicken with double layer of paper towel to soak up the moisture.

Unfortunately, the chicken will not be quite as “crispy” when reheated.

Reheat: To reheat fried chicken, my best advice would be to use an air fryer, if you have one. Here is a quick tutorial how to reheat chicken in air fryer.

To reheat in the oven, place chicken pieces on a baking sheet and bake at 350 F until heated through. You might regain some of the crispness as well.

Freeze: Bake and cool chicken completely. Wrap each chicken piece in foil, then place in a resealable Ziploc bag and freeze for up to 3 months. Thaw chicken in the refrigerator overnight.

FAQs

More Healthy Chicken Recipes to Try

• Air fryer chicken breast
• Oven baked chicken thighs
• Baked chicken parmesan
• Air fryer chicken drumsticks

You may also be interested in browsing through my full list of chicken recipes!

Print

Healthy Fried Chicken

This Healthy Fried Chicken is baked instead of fried without breadcrumbs, cereal, oil or flour. It comes out so crispy outside and juicy inside, you will want to sink in your teeth immediately.

Course Dinner

Cuisine American

Diet Gluten Free

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour 5 minutes minutes

Servings 10 pieces

Calories 328kcal

Author Olena Osipov

Equipment

• Baking sheet
• Wire rack

Ingredients

• 10 chicken drumsticks or chicken thighs bone-in, skin-on
• 3 large eggs
• 2 1/2 cups short coconut flakes
• 3/4 cup almond flour or almond meal
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 3/4 teaspoon salt
• 1/2 teaspoon Ggound black pepper
• Cooking spray I use Misto

US Customary – Metric

Instructions

• Place wire rack on top of a baking sheet lined with parchment paper or a silicone baking mat. Spray the rack with cooking spray or brush it with oil and set aside. Preheat oven to 425 degrees F.
• In a large plate with edges, add coconut flakes, almond flour, garlic powder, oregano, salt and pepper. Stir with a fork and set aside.
• In another bowl, whisk the eggs and set aside.
• Organize dredging station by placing in a row: chicken, egg wash and coating. Take a drumstick, dip into an egg mixture, dredge in coating, dip in the eggs again and finally dredge in coating one last time. Place on previously prepared wire rack and repeat with remaining 9 chicken drumsticks.
• Bake chicken for 40-45 minutes or until the meat thermometer inserted in the thickest part close to the bone but not touching registers 165 F.
• Serve immediately for the best crispy healthy chicken in the world!

Notes

• Store: Refrigerate in an airtight container for up to 2-3 days. I recommend to line the bottom of a container and top of chicken with double layer of paper towel to soak up the moisture. Unfortunately, the chicken will not be quite as “crispy” when reheated.
• Freeze: Bake and cool chicken completely. Wrap each chicken piece in foil, then place in resealable Ziploc bag and freeze for up to 3 months.
• Be sure to use short coconut flakes: If you have long coconut flakes, pulse them in a blender or food processor. They will mix with almond flour, sticking to the coating well this way.
• Oil the rack: You have to spray even a non-stick wire rack with cooking spray or brush with a brush dipped in oil.
• Remove carefully: Once chicken is baked, don’t just grab it off the rack. Let the chicken cool for a few minutes then using a butter knife or spatula, push the chicken off from underneath the rack.

 

Nutrition

Serving: 1drumstick | Calories: 328kcal | Carbohydrates: 7g | Protein: 18g | Fat: 26g | Saturated Fat: 15g | Cholesterol: 119mg | Sodium: 280mg | Fiber: 4g | Sugar: 2g

The post Healthy Fried Chicken appeared first on iFoodReal.com.

Chicken Alfredo Spaghetti Squash is a savory low carb, gluten-free dinner filled with rich, creamy flavor. It’s easy comfort food perfect for weeknights and special occasions.

Also try my other spaghetti squash boats recipes like Tex Mex stuffed spaghetti squash and butter chicken spaghetti squash.

Fall marks squash season! Spaghetti squash chicken alfredo is true fall comfort food made in a healthy way! It is an old recipe of mine from 2017 that I have retested and updated with new photos.

This lighter take on chicken alfredo is every bit as indulgent as the classic Italian dish. The boats are filled with spaghetti squash strands, juicy chicken, and homemade sauce, they’re delicious!

Why You’ll Love This Recipe

• Full of flavor: Heavy cream is substituted for healthier Greek yogurt. But I promise, the taste remains creamy! My healthy alfredo sauce is full of garlic and freshly grated Parmesan cheese flavors.
• Lower in carbs: In this recipe, tender spaghetti squash noodles replace traditional pasta.
• Extra vegetables: With spaghetti squash alfredo you get all the creamy sauce, chicken, and cheese with an extra serving of veggies aka spaghetti squash.
• Can be made ahead: This recipe is meal prep friendly and great for busy weeknights or healthy lunches. Make all components ahead for easy assembly, or assemble as per the recipe, refrigerate, and reheat.

Ingredients for Chicken Alfredo Spaghetti Squash

Here’s a short list of everything you’ll need to make chicken alfredo spaghetti squash. You most likely have most of these wholesome ingredients already.

• Spaghetti squash: The recipe calls for 1 medium spaghetti squash. You can also use 2 smaller spaghetti squash.
• Chicken: I use Instant Pot shredded chicken breast. You can also use store bought rotisserie chicken (add less salt to the sauce then), or pan fried chicken breast or slow cooked chicken breast.
• Garlic cloves: Use fresh garlic cloves for more flavor.
• Oil: You’ll need a bit of oil to sauté the garlic, I like avocado oil or olive oil.
• Chicken broth: Low sodium chicken broth or chicken stock is used as the liquid for the sauce.
• Cornstarch: Thickening the sauce with cornstarch yields the right consistency, without losing flavor.
• Spices: A dash of salt and pepper to taste.
• Parmesan cheese: Freshly grated parmesan cheese from a block is always best for flavor and texture.
• Greek yogurt: I swap heavy cream for Greek yogurt or plain regular yogurt to make a thick and creamy sauce. I recommend full fat or low fat yogurt, fat free yogurt will curdle from the heat.
• Mozzarella cheese: Top with cheesy mozzarella. Freshly grated is best, pre-packaged cheese has anti-caking agents which don’t melt as nice.

How to Cook Spaghetti Squash

First step is roasting the spaghetti squash. Start by preheating your oven to 375 F, and lining a baking sheet with parchment paper.

• Cut spaghetti squash: Cut the squash in half lengthwise. If you’re nervous, here’s a quick tutorial on how to safely cut spaghetti squash. The key is to use a very sharp knife, I love my Henckels chef’s knife.
• Scoop out the seeds: Use a big spoon to scoop out the seeds from the inside of the squash.
• Bake: Place spaghetti squash halves cut side down on the prepared baking sheet, poke skin with a fork, and bake for 30-40 minutes. The skin should be dark and glossy.
• Cool: Remove baking sheet from the oven, and cool squash for about 15 minutes while you make the filling.

How to Make Spaghetti Squash Chicken Alfredo

Here’s an easy-to-follow photo overview of how to make the filling for chicken alfredo spaghetti squash.

There is a full recipe card below.

• Make alfredo sauce: First, sauté garlic in a large non-stick skillet until fragrant. Then add chicken stock, cornstarch, salt and pepper. Bring to a boil and simmer until the sauce has thickened. Remove from heat, add Parmesan cheese and whisk until cheese has melted.
• Add yogurt: Next, add Greek yogurt to the pan and stir well until smooth.
• Add chicken to the sauce: Stir in the pre-cooked shredded chicken into the sauce, stirring well.

• Shred spaghetti squash: Once squash is safe to touch, separate strands with a fork leaving them inside the shells.
• Combine: Scoop chicken alfredo sauce on top of each spaghetti squash shell. Use a fork to combine the sauce and squash strands.
• Add topping: Just sprinkle the top of each shell with 2 tablespoons of shredded mozzarella cheese.
• Bake and broil: Roast for 10-12 minutes at 375 degrees F, then broil on low for 5 minutes until tops are bubbly and golden.

Tips and Variations

Here are some helpful tips for making this spaghetti squash recipe with chicken a huge hit!

• Don’t overcook spaghetti squash: Just like regular pasta, al dente strands are best. Overcooked squash can leave the strands watery.
• Add yogurt off the heat: The yogurt should be added to the sauce last, off heat so it doesn’t curdle.
• Make it vegetarian: For a savory vegetarian dish simply omit the chicken and follow the same recipe.
• Use other winter squash: This recipe is flexible! You can roast butternut squash halves or bake acorn squash halves and then stuff with the same filling.
• Turn it into a skillet meal: Scoop out spaghetti squash strands and add them to the skillet with sauce and chicken.

What to Serve Chicken Alfredo Spaghetti Squash with?

Stuffed spaghetti squash makes a healthy meal on its own and perfect for the whole family to enjoy. Of course, you can always serve it up with a favorite veggie or leafy greens.

• Vegetables: Any roasted or sautéed veggie would make an excellent side dish. You can’t go wrong with easy sautéed zucchini, or broiled asparagus. Another delicious option is crispy air fryer broccoli.
• Salads: Depending on your appetite, you can make a heartier salad or something lighter. We love this sweet kale salad, spinach avocado salad, and brussels sprouts salad during fall and winter.
• Soup: A warm bowl of comforting soup pairs well with spaghetti squash, try some healthy pumpkin soup or classic tomato soup with breadsticks.

How to Store and Reheat

Store: Leftovers can be placed in an airtight container for 3-5 days.

Freeze: Spaghetti squash does not freeze well.

Reheat: Reheat in a microwave or in the oven covered at 375 F for 10 minutes. Don’t cook too long, sauce can separate.

FAQs

More Spaghetti Squash Recipes

• Spaghetti squash breakfast with avocado
• Ground turkey spaghetti squash
• Spaghetti squash quiche with kale
• Spaghetti squash quiche with vegetables

More Alfredo Recipes to Try

• Healthy chicken alfredo
• Instant Pot chicken alfredo

Print

Chicken Alfredo Spaghetti Squash

Chicken Alfredo Spaghetti Squash is comfort food made lighter and healthier. This dinner recipe is big on taste, but low on carbs without sacrificing flavor.

Course Dinner

Cuisine North American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 331kcal

Author Olena Osipov

Equipment

• Baking dish

Ingredients

• 1 medium spaghetti squash
• 2 large garlic cloves minced
• 1 tablespoon oil for frying
• 3/4 cup chicken broth low sodium
• 2 teaspoons cornstarch
• 1/2 teaspoon salt
• 1/2 teaspoon ground black pepper
• 1/2 cup Parmesan cheese grated
• 3/4 cup plain regular yogurt or Greek yogurt
• 2 cups cooked chicken breast shredded
• 1/4 cup Mozzarella cheese shredded

US Customary – Metric

Instructions

• Preheat oven to 375 F degrees F. Cut spaghetti squash in half lengthwise and scoop out the seeds out. Place cut side down on a baking sheet lined with parchment paper and bake for 30-40 minutes or until skin is dark and glossy and inside flakes with a fork. Don't overcook.
• Remove from the oven and set aside to cool down until safe to the touch, about 15 minutes.
• Meanwhile, preheat large skillet on medium heat and add oil. Add garlic and saute for 1-2 minutes, stirring frequently.
• Add chicken stock, cornstarch, salt, pepper and whisk until smooth. Bring to a boil, reduce heat to low and simmer for 1-2 more minutes until sauce has thickened a bit.
• Remove from the heat, add Parmesan cheese and whisk until smooth and cheese has melted. Add Greek yogurt and stir again until smooth. Add chicken and stir to combine.
• Using a fork, separate spaghetti squash into strands leaving them inside the shells. Scoop chicken alfredo filling on top of each shell and gently move around with a fork to make the sauce settle deeper into the spaghetti squash.
• Top each shell with 2 tablespoons of mozzarella cheese and place in a baking dish. Bake for 10 – 12 minutes and then broil until golden.
• Stir the squash with a sauce a bit before serving and serve hot.

Notes

• Store: Refrigerate leftovers in an airtight container for up to 3-5 days. Do not freeze.

Nutrition

Serving: 0.5shell | Calories: 331kcal | Carbohydrates: 21g | Protein: 35g | Fat: 13g | Saturated Fat: 5g | Trans Fat: 0.003g | Cholesterol: 76mg | Sodium: 659mg | Fiber: 4g | Sugar: 8g

The post Chicken Alfredo Spaghetti Squash Boats appeared first on iFoodReal.com.