Low Carb

August 10, 2021 Dairy-Free

Instant Pot Bacon

Cooking bacon in the Instant Pot is quick, easy, and mess-free! Bacon, tongs, and an Instant Pot is all you’ll need to achieve perfectly crispy bacon in just 5 minutes.

What Makes This Method So Good

The high sides on the Instant Pot catch any splatter and cause less mess! One of the most annoying parts about cooking bacon is cleaning up the grease that somehow gets everywhere. This method gives you the perfectly crispy bacon you desire, minus the mess!
The Instant Pot cooks bacon in a fraction of the time of most other cooking methods. Just 5 minutes on the sauté setting is all you need for super crispy and delicious bacon!
It’s super simple and totally foolproof! This is one of those recipes that’s almost impossible to mess up. Keep an eye on the bacon as it cooks and remove it from the pot when it’s ready – that’s it!

What You’ll Need

Bacon – Your one and only ingredient here is bacon, so I highly recommend making it good quality bacon! I always make sure my bacon is free of added sugar, antibiotics, and is uncured. While I prefer the taste of regular pork bacon, you can use this method to cook turkey bacon as well!

Instant Pot – I use a 6-quart Instant Pot, though any size will work. However, depending on the size you might have to work in batches to cook all of your bacon. To prepare your Instant Pot for cooking bacon, start by plugging it in and then hitting the “Sauté” button. Next, adjust the time using the “+” and “-” symbols to set it to 5 minutes. Once the screen reads 5 minutes, wait for the pot to beep to tell you it’s starting to heat up and then get cooking!

Chef’s Tips

Keep an eye on the bacon as it cooks! Since this recipe takes just 5 minutes, the bacon will start to crisp up almost immediately. Therefore, you’ll want to keep a close eye on it to make sure you don’t accidentally overcook the bacon.
Transfer the cooked bacon to a paper towel-lined plate. With any cooked bacon, it will be pretty greasy once it’s done. Placing it on a sheet of paper towel will help to soak up much of the grease before eating!
Avoid overlapping any strips of bacon inside the Instant Pot. You may need to work in batches to cook all of your bacon, though this will ensure it cooks evenly and totally crispy!

a plate of bacon in front of an instant pot and a bowl of eggs

More Instant Pot Recipes You’ll Love

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Print Recipe

Instant Pot Bacon

Cooking bacon in the Instant Pot is quick, easy, and mess-free! Bacon, tongs, and an Instant Pot is all you'll need to achieve perfectly crispy bacon in just 5 minutes.

Cook Time5 mins

Total Time5 mins

Course: Side Dish

Cuisine: American

Keyword: instant pot recipe, less mess, less than 5 minutes

Servings: servings

Calories: 75kcal

Author: Cheryl Malik

Equipment

Instant Pot

Ingredients

6 slices bacon cut in half

Instructions

Place bacon in a single layer at the bottom of Instant Pot.
Set to sauté for 5 minutes and cook, flipping frequently, until you’ve achieved your desired crispness.

Notes

Flip the bacon about every minute to ensure even cooking and crispness!

Recipe yields 12 half slices of bacon, or 3 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 4 half slices or 2 whole slices of bacon. Actual macros may vary slightly depending on specific brands and types of ingredients used.

To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by 3. Result will be the weight of one serving.

Nutrition

August 5, 2021 Dairy-Free

Chicken Pomodoro

This chicken pomodoro is light, easy, and delicious! With just one skillet, you’ll have a healthy meal in under 20 minutes.

What Makes This Recipe So Good

From start to finish this dish takes less than 20 minutes to make! Lightly sear the chicken, make the sauce, then add everything back into the skillet. You’ll have a healthy and delicious meal on the table in no time!
It requires a few simple ingredients that you probably already have on-hand. Salt, black pepper, garlic, and lemon juice are the main seasonings for this easy recipe. This is the perfect dish to throw together when you’re low on ingredients but still want something tasty and satisfying!
The entire meal gets cooked in the same skillet! That’s right, this one skillet meal makes for easy cooking and even easier cleanup.

Key Ingredients

Chicken Breast Cutlets – You can either purchase pre-sliced chicken cutlets from the store, or buy chicken breasts and slice them yourself. If starting with whole breasts, place them on a cutting board and use a sharp knife to slice horizontally through each breast. This will leave you with two thin chicken breasts which you can either go straight into using for this recipe, or continue to make them even thinner. To do that, place each breast between two slices of parchment paper and use either a meat mallet or heavy object to pound the chicken to your desired thinness.

Cherry Tomatoes – Fresh cherry tomatoes add incredible vibrance to this chicken pomodoro recipe! Start by rinsing your tomatoes, then slicing them in half for this recipe. While the tomatoes cook, they release some of their natural sugars becoming almost caramelized and delicious.

Chef’s Tips

Be sure to pat each chicken cutlet dry with a paper towel in the first step of this recipe. The dryer you can get the chicken before cooking, the crispier it will become! There’s not much better than a juicy cutlet that’s golden brown on the outside and perfectly tender on the inside.
Chicken is cooked through once it has reached an internal temperature of 165° Fahrenheit. However, if you don’t have a meat thermometer and are concerned about undercooking the chicken – simply slice one in half to give it a check. If the chicken is opaque through the center, then it’s fully cooked and ready to enjoy!
Avoid crowding the skillet while lightly browning the chicken. An overcrowded pan will yield less-crispy cutlets. Therefore, you may need to work in batches to evenly cook each cutlet until perfectly golden brown!

overhead image of chicken pomodoro in a skillet with white wine on the side

Other Quick and Easy One-Skillet Recipes

Print Recipe

Chicken Pomodoro

This chicken pomodoro is light, easy, and delicious! With just one skillet, you'll have a healthy meal in under 20 minutes.

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Main Course

Cuisine: Italian

Keyword: healthy dinner, low carb, one pan recipe

Servings: servings

Calories: 310kcal

Author: Cheryl Malik

Equipment

Large skillet

Ingredients

For the chicken:

2 pounds chicken breast cutlets
1 teaspoon salt
½ teaspoon black pepper
1 tablespoon olive oil

For the sauce:

½ onion chopped
4 garlic cloves minced
1 cup cherry tomatoes sliced in half
½ cup chicken broth
2 tablespoons lemon juice
Additional salt and pepper to taste

Instructions

Pat chicken cutlets dry with a paper towel then sprinkle evenly with salt and pepper.
Heat olive oil in a large skillet over medium-high heat and cook chicken until lightly golden brown, about 2 minutes per side. Remove chicken from skillet and set aside.
Add the onion and garlic to the skillet and cook over medium heat for 5 minutes or until soft.
Add in the tomatoes, broth, and lemon juice then stir and simmer for another 5 minutes.
Place chicken back into the skillet and cook, cover with a lid, and cook for about 8 minutes, or until chicken is cooked through.

Notes

Store leftover chicken pomodoro in an airtight container in the fridge for up to 4 days!

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 out of 4 servings using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

July 29, 2021 Gluten-Free

Buffalo Burger with an Easy Burger Sauce

A buffalo burger is a delicious alternative to beef burgers or turkey burgers! Made with juicy, lean ground bison and topped with an incredible burger sauce, this buffalo burger recipe is about to be a new favorite in your meal rotation!

Close up photo of buffalo burger with burger sauce, tomato, onion, and lettuce on a bun

What Makes This Recipe So Good

Buffalo burgers are incredibly tender and juicy. Don’t let the name scare you – there’s not actually buffalo in them. They use bison meat instead. “Bison” and “buffalo” are used interchangeably a lot of the time, but they’re actually different animals.
Ground bison is a leaner meat than ground beef, making it a great alternative if you’re watching your fat intake but feeling burnt out on turkey burgers. Because it’s so lean, it cooks quickly, so this is also a great dinner option if you’re crunched for time!
If you’re used to eating beef burgers, you might notice a slight (wonderful) difference with these. It’s really similar to ground beef, but a little sweeter, and it’s not at all gamey. Perfect for the not-quite-as-adventurous eaters in your family.

Key Ingredients

Ground Bison – One of the really nice things about ground bison is that you can use it for so many things besides a buffalo burger! Seriously. You can use it in pretty much any recipe that calls for ground beef.

Toppings – Since buffalo burgers taste so similar to beef burgers, you can get away with all your favorite burger toppings! Lettuce, onion, tomato, cheese, mayo, whatever you love!

What Temperature is Best for These Burgers?

How do you like your beef burgers cooked? You’ll want the same temp for your bison burgers!

It’s recommended to cook ground bison to an internal temperature of 160° Fahrenheit for food safety reasons. Like ground beef and steak, though, you can cook it a little less if you like it that way! I don’t recommend cooking it beyond that – it’ll dry out and become tough.

If you have time, I recommend letting the burgers rest out of the pan for 5 minutes or so before serving them. They’ll continue to cook a little during that time, but it’ll really lock in the juices. If you’re going to let them rest, take them out of then pan when they reach 155° Fahrenheit, so they don’t overcook.

Chef’s Tips

Resist the urge to press the buffalo burger down with a spatula while you’re cooking them. That’ll squeeze all the juiciness right out!
Since bison is a lean meat, you’ll want to cook it slowly, over a medium/medium-high heat, rather than a high heat. It won’t take long to cook, but it’ll be easy to overcook. If you’re worried about the buffalo burger being dry, add a little Worcestershire sauce to the meat mixture.
Don’t overhandle the meat when you form the patties! Packing them together too much will toughen them. If you’re worried they’ll fall apart as they cook, refrigerate them first, then cook them cold. They’ll stay together better cooked from cold than cooked from room temperature. Don’t move them around in the pan, either!
Before cooking the buffalo burger patties, press your thumb into the center of the top of the patties. It’s a little thing, but that light impression will keep the meat from puffing up while it cooks.

Buffalo burger with burger sauce, onion, tomato, lettuce on a bun, sitting on a wooden cutting board

Other Delicious Burger Recipes You’ll Love

Print Recipe

5 from 1 vote

Buffalo Burger with an Easy Burger Sauce

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: bison burger, cookouts, easy to make

Servings: burgers

Calories: 398kcal

Author: Cheryl Malik

Equipment

Large bowl
Plate
Medium bowl
Large pan

Ingredients

1 tablespoon butter for cooking, see Notes
toppings of choice

For the Buffalo Burger Patties

1 pound ground bison
1 teaspoon kosher salt
½ teaspoon garlic powder
½ teaspoon onion powder
¼ teaspoon black pepper

For the Burger Sauce

¼ cup mayonnaise
2 tablespoons pickle relish
2 tablespoons ketchup
½ tablespoon dijon mustard
1 teaspoon Worcestershire sauce
¼ teaspoon onion powder
¼ teaspoon garlic powder
1 teaspoon sugar or sugar substitute, optional
salt and pepper to taste

Instructions

Add ground bison, salt, garlic powder, onion powder, and black pepper to large bowl and thoroughly combine ingredients. Form mixture into four (4) burger patties and set aside.
In medium bowl, mix together mayonnaise, relish, ketchup, dijon mustard, Worcestershire sauce, onion powder, garlic powder, sugar, salt, and pepper. Combine thoroughly and set aside.
Heat 1 tablespoon butter in large skillet over medium-high heat. When melted, place burgers in pan. Cook in batches if needed.
Cook approximately 4 minutes, then flip and cook another 4 minutes or so, until desired doneness is reached.
Remove from pan and serve with burger sauce and favorite burger toppings.

Notes

Make it Lower Fat: Use a low fat oil instead of butter to cook the burger patties. Use a low fat mayo in the burger sauce, or skip the burger sauce altogether. Note: low fat products often have added sugars to make up for the over-processing, so keep that in mind if you’re watching your carbs or sugar intake.
Make it Dairy Free: Use dairy free butter or a neutral oil to cook the burgers.
Make it Gluten Free: Use a gluten free Worcestershire sauce.
Make it Keto/Added Sugar Free: Use granular Swerve in the burger sauce, or skip the sugar ingredient altogether. Make sure your ketchup is low carb and no added sugar, or make your own keto ketchup.

Recipe yields 4 buffalo burgers with burger sauce. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 burger patty (cooked in butter) with sauce, not including bun or other toppings. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutritional Information for 1 Buffalo Burger Patty (Cooked in Butter) without Burger Sauce:

Nutrition

July 22, 2021 Keto

Baked Keto Empanadas

These keto empanadas are a perfect low carb snack or meal. A cheesy, flaky keto crust folded around savory seasoned ground beef and sautéed veggies, then baked to perfection. Even the carb-eaters in your family will love these low carb empanadas!

keto empanadas, torn open to show filling

What Makes This Recipe So Good

They’re delicious! The keto empanada dough gets nice and crisp, and the ground beef filling is full of flavor from the veggies and taco seasoning.
They’re super easy to make! All of the ingredients are pretty typical pantry staples if you’re following keto, so you may even have everything you need to make these right now.
Keto empanadas can be a make-ahead recipe of sorts. Make the filling and the dough, then store them separately, each in its own airtight container. Refrigerate them up to 24 hours, then when you’re ready to cook them, let the filling come to room temperature. After that you can finish the recipe out as written!

Key Ingredients

Ground Beef – You could swap this out with ground pork, ground turkey, or ground chicken if you want!

Shredded Mozzarella Cheese – Keto pro-tip: use a fresh mozzarella and grate it/shred it yourself. The prepackaged stuff is convenient, but they usually contain fillers and anti-caking agents to prevent clumping. The downside to those add-ins? Unnecessary carbs.

Almond Flour – We haven’t tested this recipe with any other low carb flours, so we can’t recommend any substitutions here. If you try any, let us know how it goes!

Xanthan Gum – I tried making these without adding xanthan gum and it just didn’t work. Don’t skip it!

Chef’s Tips

The keto empanada dough can be kind of sticky. If you have trouble with it sticking to your hands when you press the discs, try pressing it under a layer of parchment paper. You could also refrigerate the dough for 30 minutes or so.
If you’d like even crispier keto empanadas, you can pan-fry them in a neutral oil, like avocado or olive oil. OR, for a lighter alternative, use our air fryer empanada method!
These empanadas freeze really well! You can prepare the entire recipe as written, but don’t bake the empanadas right away. Instead, place the baking sheet of sealed empanadas in the freezer for an hour or so to let them set up. After that, you can transfer them to an airtight container and keep them in the freezer up to 3 months. You can bake them from frozen for a super easy, effortless meal!

Other Keto Recipes You’ll Love

Print Recipe

Baked Keto Empanadas

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course, Snack

Cuisine: Latin, Mexican, Spanish

Keyword: hand pies, low carb, no added sugar

Servings: empanadas

Calories: 265kcal

Author: Cheryl Malik

Equipment

Oven
Baking sheet
Parchment paper
Large pan
Spatula or large spoon
Large, microwave-safe bowl
Silicone spatula
Disher or cookie scoop with release handle
Fork
Basting brush

Ingredients

For the Empanada Filling

1 tablespoon butter
½ pound ground beef
½ of one yellow onion chopped
½ of one green bell pepper chopped
2 tablespoons taco seasoning
1 tablespoon tomato paste
½ cup water

For the Empanada Dough

3 cups shredded mozzarella
2 ounces cream cheese
2 large eggs
1 ¾ cups almond flour
¾ teaspoon xanthan gum

For the Egg Wash

1 large egg beaten with 1 tablespoon water

Instructions

Preheat oven to 350° Fahrenheit. Line baking sheet with parchment paper and set aside.
In large pan over medium-high heat, melt butter. Add ground beef and cook until browned, approximately 5 minutes, stirring occasionally.
Drain ground beef, then add onions and bell peppers. Cook until vegetables are soft.
Add taco seasoning, tomato paste, and water. Stir until combined, then cook until mixture thickens, stirring occasionally. Remove from heat.
Place shredded cheese and cream cheese in large bowl. Microwave 1 minute, then stir and microwave one additional minute.
Stir in eggs, almond flour, salt, and xanthan gum. Mix until dough forms.
Use disher or cookie scoop to scoop dough into 12 balls. Flatten each ball into discs, each approximately ¼-inch thick.
Dollop 1-3 tablespoons of filling into center of each dough disc, being careful not to overfill.
Fold top edge of dough disc over filling to meet bottom edge of dough, forming a half moon shape. Press edges together with tines of fork or pinch to seal. Place folded empanada on baking sheet and repeat until all empanadas are folded in half. Lightly brush outside of empanadas with egg wash.
Bake in preheated oven for 20 minutes or until golden brown outside and cooked through. Remove from oven and serve warm.

Notes

Yellow Onion: Some strict keto-followers don’t eat onion since it’s not technically keto-friendly, but some keto-followers do use it. Totally fine! You can skip it in this recipe if you want, and it’ll save you a carb or so overall.
Green Bell Peppers: Green peppers have fewer carbs than red, yellow, and orange ones. To shave off another carb overall, you can leave out the bell pepper if you want.
Shredded Cheese: Use fresh mozzarella and shred it yourself to avoid the extra fillers (and carbs) that are in pre-shredded cheese!
Tomato Paste: Use an organic tomato paste with no added sugar. The only sugars should come from the tomatoes themselves.

Recipe yields approximately 12 empanadas. Actual number of servings will depend on your preferred portion sizes.

Nutritional values shown are general guidelines and reflect information for 1 empanada using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

July 15, 2021 Dairy-Free

Cheesy Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie! Simple, yet perfectly seasoned. They’re cheesy, crisp, and full of great flavor!

keto green beans on a baking sheet with red pepper flakes on top

What Makes This Recipe So Good

This recipe takes just 20 minutes to make! It’s perfect when you need a quick and healthy side dish.
They’re made with just a few simple ingredients. These keto green beans are lightly seasoned then topped with shredded cheese – YUM!
Each serving of these green beans has just 4g of net carbs! Making it super easy to fit into your low carb or keto diet.

Key Ingredients

Fresh Green Beans – This crisp veggie is available all year round at most grocery stores. They’re low in calories and loaded with vitamins and good-for-you dietary fiber. Green beans make a great addition to any keto or low-carb diet! To prepare your green beans for this recipe, start by giving them a good rinse under cold water, then snap off and remove the stems.

Parmesan Cheese – Parmesan cheese adds a delicate, yet sharp flavor to this side dish! I highly recommend purchasing a block of parmesan cheese and grating it yourself for this recipe. Most pre-grated cheeses have unnecessary fillers in them that pack in extra carbs. To keep this recipe keto and low-carb, grate or shred all the cheeses yourself.

Chef’s Tips

You can fancy up this dish by adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), bacon, or slivered almonds. You can even add a sprinkling of extra parmesan cheese once baked, if you’d like!
Keep a close eye on your cheese as the keto green beans bake. Depending on the position of your oven rack, the cheese can take less or more time to turn golden brown. If the cheese isn’t browning as much as you’d like, you can set the oven to broil for one minute!
While these keto green beans are best enjoyed while the cheese is still hot, you can store any leftovers in an airtight container in the fridge for up to five days. Reheat in either the microwave or in a 400° Fahrenheit oven for 3-5 minutes, or until the cheese is bubbly!

keto green beans being lifted off a baking sheet with a spatula

More Veggie Recipes

Print Recipe

Cheesy Keto Green Beans

These easy keto green beans are the perfect low carb dinner veggie! Simple, yet perfectly seasoned. They're cheesy, crisp, and full of great flavor!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Side Dish

Cuisine: American

Keyword: low carb, under 30 minutes, vegetables

Servings: servings

Calories: 156kcal

Author: Cheryl Malik

Ingredients

16 ounces fresh green beans
2 tablespoons avocado oil or olive oil
3 cloves garlic minced
1 teaspoon sea salt
¼ teaspoon black pepper
½ cup parmesan cheese grated
1 cup mozzarella cheese shredded

Instructions

Preheat oven to 400° Fahrenheit and line a baking sheet with parchment paper.
Toss the green beans, oil, garlic, salt and black pepper together in a large bowl.
Transfer green beans to the baking sheet and bake for 15 minutes.
Remove and toss green beans before evenly sprinkling with parmesan and mozzarella cheese. Bake for an additional 5-10 minutes or until cheese is golden brown and bubbly.

Notes

Variations: Try adding a squeeze of lemon juice or some lemon zest, a little butter (great if you need some more of your daily fat while on keto), bacon, or slivered almonds.
Avoid pre-grated/shredded cheese for this recipe which may have added fillers and carbs!

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines and reflect information for 1 serving out of 6. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

July 1, 2021 Appetizer

Roasted Chili Corn Salsa

Roasted chili corn salsa is a homemade take on a popular restaurant side dish. With sweet corn, red onion, roasted peppers, and bright lime juice, this zesty, refreshing salsa goes great with burrito bowls, tacos, or a helping of tortilla chips.

What Makes This Recipe So Good

If you love the roasted chili corn salsa from Chipotle, then you’re in luck! This homemade copycat is every bit as good as the real deal! You could even pair it with this Chipotle sofritas copycat for a whole Chipotle-at-home dinner.
Roasted chili corn salsa is a little sweet, a little zesty, and a lot of delicious. Don’t worry if you don’t like heat – this one is actually pretty mild.
You can serve this as a salsa with tortilla chips, on top of nachos, wrapped up in a burrito, as a side with carne asada, or mixed into a Southwestern salad. It adds so much flavor and texture to any dish!

Key Ingredients

Corn – We’re using frozen corn here, and that’s what Chipotle uses, too. You can use fresh if you prefer, though. We used a mixture of white and yellow corn for variety, but you can use whichever you like or can find.

Poblano Pepper – This recipe gets the “roasted chili” part of its name right here. The roasted poblano pepper. Roasting the pepper under the broiler (or over an open flame on a gas stove) brings out its delicious smokey flavor which adds this amazing depth to the salsa. If poblanos aren’t your thing, you could use bell peppers instead.

Chef’s Tips

I highly recommend letting the salsa sit for at least 30 minutes before serving. The flavors develop as it sits, making it even more delicious.
You can use thawed, uncooked frozen corn, like we did here, or you can cook it first if you like! Just follow the instructions on the package, then let the corn cool completely before using it in your roasted chili corn salsa. You can also roast it first for a slightly different flavor. Just toss the thawed kernels in a little neutral oil and bake them at 375° Fahrenheit for 20-25 minutes.
The easiest way to remove the skin from the poblano pepper is to cover the pepper with a bowl or plastic wrap as soon as it comes out of the oven. Let the steam build for 10 minutes or so, then use a paper towel or gloves and gently rub off the charred skin.

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Print Recipe

Roasted Chili Corn Salsa

Prep Time15 mins

Cook Time5 mins

Total Time20 mins

Course: Appetizer, Side Dish, Snack

Cuisine: American

Keyword: chipotle, chips and dip, roasted vegetables

Servings:

Calories: 81kcal

Author: Cheryl Malik

Equipment

Broiler
Small baking sheet
Cutting board
Sharp knife
Large bowl

Ingredients

1 large poblano pepper
10 ounces frozen corn thawed
1 jalapeño seeds removed, finely chopped
⅓ cup chopped cilantro
½ of one red onion diced
2 tablespoons lime juice
¼ teaspoon cumin
salt to taste
pepper to taste

Instructions

Turn broiler on and set to high if it has multiple settings. Place poblano pepper on baking sheet and set under broiler. Broil pepper, turning every minute or so, until charred outside. Note: if you have a gas range, you can char the pepper over an open flame instead.
Transfer charred pepper from baking sheet to cutting board. Remove charred skin (see Notes), stem, and seeds. Chop remaining pepper into fine pieces.
In large bowl, thoroughly combine all ingredients, including chopped poblano pepper. Serve immediately, or cover and chill at least 30 minutes, then serve.

Notes

Poblano Pepper: The easiest way to remove the skin from the poblano pepper is to cover the pepper with a bowl or plastic wrap as soon as it comes out of the oven. Let the steam build for 10 minutes or so, then use a paper towel or gloves and gently rub off the charred skin.

Recipe yields approximately 4 servings. Actual number of servings will depend on your preferred portion sizes. Nutritional values shown are general guidelines and reflect information for 1 serving out of 4 using the ingredients listed. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

June 24, 2021 Dairy-Free

Easy Taco Pie Recipe

Mix up your next taco night with this delicious, easy taco pie recipe. It’s loaded with ground beef, onion, bell pepper, salsa, refried beans, corn, and taco seasoning, all topped with shredded cheese and baked in a savory pie crust. This taco pie is going to be a new family favorite dinner!

Slice of taco pie topped with sour cream and tomatoes on a white plate

What Makes Taco Pie So Good

It’s full of flavor, and unlike most typical tacos, all of the ingredients are distributed perfectly throughout every bite!
Your whole family will love it! Tacos are fun on their own, of course, but taco pie is a great way to mix things up a little.
This taco pie recipe is SO easy! Of course, you can make it as hands-off or as involved as you want. You can use all store-bought/pre-packaged ingredients, or make some things (like the salsa or the taco seasoning) from scratch.

Key Ingredients for Taco Pie

Pie Crust – Pre-made, frozen pie crust keeps things so simple. Sure, you can make a homemade savory pie crust if you want, but sometimes it’s nice to keep things easy. For a twist, you could use flaky, buttery crescent roll dough instead of a frozen pie crust.

Ground Beef – You can use ground beef with whatever fat content you prefer. You could also use ground turkey!

Salsa – Again, we’re focusing on ease and deliciousness here! If you’ve got a favorite homemade salsa, go for it. Otherwise, your taco pie will be perfect with a store-bought, jarred salsa, as mild or as hot as you prefer!

Refried Beans – Canned or homemade, black or pinto. The type of refried beans you use is entirely up to you!

Chef’s Tips

Drizzle a little avocado salsa or cilantro lime dressing across the top of your easy taco pie just before serving. DELICIOUS!
Don’t overbake the pie crust! On its first trip through the oven, bake it just until golden brown. Take it out of the oven even if you’re not done with the ground beef mixture yet.
This recipe is great for leftovers! Just refrigerate any leftover slices in an airtight container up to 5 days. When you’re ready to eat, pop it in a 400° Fahrenheit pre-heated oven for 15-25 minutes. Bake it just until it’s warmed through. You can also freeze your baked pie – just let it cool completely first!

Taco pie in white pie plate with 2 slices missing

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Print Recipe

5 from 2 votes

Easy Taco Pie Recipe

Mix up your next taco night with this delicious, easy taco pie recipe. It's loaded with ground beef, onion, bell pepper, salsa, refried beans, corn, and taco seasoning, all topped with shredded cheese and baked in a savory pie crust. This taco pie is going to be a new family favorite dinner!

Prep Time15 mins

Cook Time45 mins

Total Time1 hr

Course: Main Course

Cuisine: American, Mexican

Keyword: family friendly, meal prep, taco tuesday

Servings: slices

Calories: 328kcal

Author: Cheryl Malik

Equipment

Oven
Pie dish
Fork
Large skillet
Large spoon or silicone spatula
Bowl

Ingredients

1 9-inch pie crust
1 pound ground beef
1 teaspoon avocado oil
½ of one onion diced
½ of one green bell pepper diced
1 packet taco seasoning or make your own
½-¾ cup water according to instructions on packet of taco seasoning
½ cup jarred salsa of choice
½ cup refried beans canned or make your own
¾ cup corn
1 cup shredded Mexican cheese
lettuce shredded, optional, for topping
tomatoes diced, optional, for topping
sour cream or Greek yogurt, optional, for topping
avocado sliced, optional, for topping

Instructions

Preheat oven to 400° Fahrenheit.
Place pie crust in pie dish. Crimp edges and poke holes in bottom of crust using tines of fork. Bake pie crust 13 to 15 minutes or until golden brown.
While pie crust bakes, add ground beef to skillet and brown over medium heat.
Drain any fat from browned ground beef, then transfer beef to bowl. Set aside. Add avocado oil, onion, and bell pepper to skillet. Cook until vegetables are soft.
Return ground beef to skillet. Add taco seasoning and water. Simmer until water is absorbed.
Add salsa, refried beans, and corn to skillet. Stir until combined and thoroughly mixed, then simmer 1 additional minute.
Transfer taco filling mixture to pre-baked pie crust. Place taco filling in one even layer. Top with cheese. Bake 13 to 15 minutes or until cheese is melted and golden.
Remove from oven, slice into 8 slices, and serve with desired toppings.

Notes

Ground Beef: You can use ground beef with whatever fat content you prefer.
Make it Keto: Use the crust from our keto meat pie recipe. Use a ground beef with higher fat content, a keto-friendly taco seasoning, and a keto-friendly salsa with no added sugar. Leave out the refried beans and the corn. Onions are up to you.
Make it Gluten Free: Use a gluten free frozen pie crust and make sure your taco seasoning is gluten free.
Make it Dairy Free: Make sure your pie crust doesn’t include any dairy ingredients and use a vegan/dairy-free cheese.

Recipe yields 8 slices of taco pie. Nutritional values shown are general guidelines and reflect information for 1 slice, not including any optional toppings. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

June 15, 2021 Dairy-Free

Instant Pot Carne Asada

Instant Pot carne asada is one of my favorite ways to prepare a perfect flank steak. Easy and quick, this recipe is full of simple ingredients that give you incredible flavors. Use it as the protein in tacos, nachos, or carne asada fries, or enjoy it on its own with a few complementing sides.

What Makes This Recipe So Good

Carne asada is actually grilled meat, and true, if you’re cooking in the Instant Pot you’re not really grilling. Sometimes you want a carne-asada-style dinner, though, and don’t have the time (or equipment) to grill a flank steak. That’s where this recipe comes in! It’s quick, it’s easy, and it’s not weather-dependent.
Carne asada is super versatile! You can change up the spices and liquids you use to get different flavors, no problem. It’s perfect for tacos, nachos, and carne asada fries. It’s also delicious with just a side of cilantro lime cauliflower rice, refried black beans, or guacamole salad.
The Instant Pot keeps the flank steak super juicy and makes it perfectly tender. Everything cooks quickly and clean-up is a snap. If you’re on the fence about getting an Instant Pot, let this be your sign!
This recipe is a wonderful option for all you meal-preppers! Instant Pot carne asada is a great make-ahead recipe. Store any uneaten carne asada in an airtight container in the fridge and it’ll keep up to 7 days. You can freeze it, too! Just let it cool completely, pack it in an airtight container, freeze it, and eat it within 3 months.

Key Ingredients

Flank Steak – Flank steak is a lean cut of meat that’s really versatile and easy to work with. Since it’s leaner, it can be tough if you overcook it. That’s what’s great about cooking it in the Instant Pot with a lot of liquid, though – it reduces the odds of overcooking and drying out the meat. You can use a skirt steak instead of flank steak if you prefer it or just can’t find flank steak.

Orange Juice – Unexpected? Maybe. Delicious? Definitely. The acid in orange juice (and in the lime juice) helps tenderize the flank steak, so long as you don’t use too much. Too much acidity can actually make the steak tougher. The OJ is also citrusy and just a tiny bit sweet, which adds another great level of flavor to the marinade and keeps it from tasting too acidic.

Chef’s Tips

If you’d like your flank steak less done, lower the cook time by about 5-10 minutes. Your exact cook time will depend on how rare/done you like your steak. As always, internal temperature is the best test of doneness. For medium steak, you’ll want an internal temperature of 140°-145° Fahrenheit. Medium rare, 130°-135° Fahrenheit. Medium well, 150°-155° Fahrenheit. Since you can’t really pause the Instant Pot and open the lid to check the temperature of the meat, you might try a test run with a small amount of flank steak before you cook the whole 2 pounds. The test run won’t be exact since it’s a smaller amount, but it’ll give you a ballpark cook time to try!
This part isn’t super necessary, BUT if you have time, I recommend letting the flank steak sit with the spice mixture on it for 15-30 minutes. After 15-30 minutes, move on to step 3 of the instructions below. This just gives the spice mixture more time to mingle with the steak and lets those flavors really develop.
To really lock in the flavors and juices of your Instant Pot carne asada, let the flank steak rest on a cutting board for 5ish minutes after you take it out of the Instant Pot, before you slice it. Again, not necessary, but a simple step that can have an impact!

Zoomed out photo of sliced Instant Pot carne asada on a white plate sitting on a white table

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Print Recipe

Instant Pot Carne Asada

Prep Time15 mins

Cook Time30 mins

Total Time45 mins

Course: Main Course

Cuisine: Latin, Mexican

Keyword: game day, pressure cooker, taco tuesday

Servings:

Calories: 263kcal

Author: Cheryl Malik

Equipment

Small bowl
Instant Pot
Tongs
Cutting board
Sharp knife

Ingredients

1 teaspoon salt
½ teaspoon pepper
1 teaspoon chili powder
1 teaspoon onion powder
1 teaspoon cumin
2 pounds flank steak
2 tablespoons olive oil
½ cup beef broth
¼ cup lime juice
¼ cup orange juice see Notes
3 cloves garlic minced
½ cup cilantro chopped, plus more for serving if desired
½ of one small onion sliced

Instructions

In small bowl, mix together salt, pepper, chili powder, onion powder, and cumin.
Generously season both sides of flank steak with spice mixture, making sure to rub spices into steak very well.
Add olive oil to Instant Pot and turn on Sauté function. Add flank steak to Instant Pot. If needed, cut flank steak (against the grain) into two large pieces to fit in Instant Pot. Brown flank steak on both sides for approximately 6 minutes total (2-3 minutes per side).
After browning flank steak, add beef broth, lime juice, orange juice, and garlic to Instant Pot.
Place cilantro and onion on top of flank steak. Secure lid on Instant Pot and set to Manual High Pressure for 20 minutes (for well done steak – see Notes). After 20 minute cook time is up, let pressure naturally release for 10 minutes.
Vent to release any remaining pressure and carefully remove lid. Transfer flank steak to cutting board. Slice into thin strips, always cutting against the grain.
Top sliced flank steak with additional chopped cilantro if desired and serve.

Notes

Cook Time: Cook times vary from one Instant Pot to another, so you may need to adjust the cook time based on your pressure cooker and on the size and thickness of your flank steak. For less well-done steak, lower the cook time by 5-10 minutes depending on desired doneness. Check temperature with internal meat thermometer before cutting steak.
To Cut the Flank Steak: Using a sharp knife, slice against the grain of the meat, slicing at a diagonal angle. What does against the grain mean? Look for the lines of muscle running through the meat, and slice perpendicularly to those. You may have to adjust the way you’re slicing on different sections of meat depending on the direction the fibers run.
Make it Gluten Free: Make sure your broth is gluten free.
Make it Keto: The orange juice and onion are the only non-keto ingredients in this recipe. Some keto-eaters don’t worry about onions, but you can skip them altogether if you want. Depending on your keto style, you can try an organic orange juice with no added sugar – since you’re only using ¼ cup here, the OJ will only add about 6 carbs total to the entire recipe, or 1 carb per serving. If you’re strict keto, you can skip the orange juice altogether and use more beef broth and lemon juice or more lime juice in its place. You’ll end up with a slightly different flavor but it’ll still be great!

Recipe yields approximately 6 servings. Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly depending on specific brands and types of ingredients used.

Nutrition

June 10, 2021 Air Fryer

Air Fryer Turkey Burgers

These air fryer turkey burgers are simple, juicy, and delicious! Throw this easy meal together on a busy weeknight or whenever you’re craving something quick, yet healthy. A perfectly seasoned turkey burger patty is cooked in the air fryer in no time!

What Makes This Recipe So Good

Ground turkey, a few very simple ingredients, and an air fryer is all you’ll need to make these air fryer turkey burgers! Lightly seasoned, then cooked to perfection and you’re free to serve them however you’d like.
This recipe includes three different turkey burger options, allowing you to pick the one you like best! Choose from either making the patties yourself, buying them pre-made from the store or cooking up that box of frozen turkey burger patties in your freezer. Each method is equally as simple and delicious!
The air fryer takes all the guesswork out of cooking these air fryer turkey burgers. Simply add the patties to the air fryer, cook for 15 minutes, pause to flip halfway through, and then you’re done! I love cooking up a double batch of these turkey burgers at the start of a busy week for an easy grab-and-go lunch or dinner.

Key Ingredients

Ground Turkey – This ground meat has less calories, fat, cholesterol, and sodium than ground beef. I use and recommend 90%-95% lean ground turkey for this recipe. However, if you can’t find ground turkey you can easily substitute it for ground chicken instead.

Egg – The egg in this recipe helps to bind the air fryer turkey burger patties together during and after cooking. Without the egg, you’ll have a more crumbly turkey burger that risks falling apart when eaten. If you want to go without the egg, you can, though I do not recommend it for this recipe.

Worcestershire Sauce – Just a tablespoon of Worcestershire sauce packs so much flavor into these air fryer turkey burgers! Often found in beef burgers and a variety of other grilled recipes, the Worcestershire sauce helps these burgers mimic that delicious, slightly tangy flavor.

Chef’s Tips

Ground turkey is stickier and slightly more challenging to handle than ground beef. Lightly coat your hands with oil before forming patties, in order to avoid sticking. It’s also useful to keep in mind that the less you mix and handle the ground turkey, the less sticky it will be!
Leave the turkey burger patties in the freezer for no more than 10 minutes before transferring to the air fryer. The goal here is to get the patties solid enough to handle, but not too frozen to cook all the way through.
Feel free to serve these air fryer turkey burgers however you’d like! I kept things simple with a toasted bun, a thick layer of mashed avocado, as well as some lettuce, tomato, and red onion. Fresh cucumber, pickles, or a slice of cheese would also make a great addition to these burgers!

air fryer turkey burgers place on one half of a bun

More Air Fryer Recipes You’ll Love

Print Recipe

Air Fryer Turkey Burgers

These air fryer turkey burgers are simple, juicy, and delicious! Throw this easy meal together on a busy weeknight or whenever you're craving something quick, yet healthy. A perfectly seasoned turkey burger patty is cooked in the air fryer in no time!

Prep Time15 mins

Cook Time15 mins

Total Time30 mins

Servings: servings

Calories: 148kcal

Author: Cheryl Malik

Equipment

Large bowl
Air Fryer

Ingredients

1 pound ground turkey
1 egg
1 tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon garlic powder
¼ teaspoon black pepper

Instructions

Combine all ingredients in a large bowl, then divide and shape into four patties. Place the turkey burger patties in the freezer for 5-10 minutes, or until firm enough to handle.
Add patties to the air fryer and cook at 360° Fahrenheit for 15 minutes, flipping halfway through.

Pre-made Turkey Burger Patties:

If not already seasoned, evenly season both sides of pre-made turkey burger patties with salt and black pepper.
Add to air fryer basket and cook at 360° Fahrenheit for 15 minutes, flipping halfway through.

Frozen Turkey Burger Patties:

Add frozen turkey burger patties to air fryer basket and cook at 375° Fahrenheit for 20 minutes, flipping halfway through.

Notes

Depending on the thickness of your patties and the intensity of your air fryer, these turkey burgers may take a few more or a few less minutes to cook. When pausing the air fryer to flip the burgers, take a moment to evaluate how slowly or quickly they’re cooking and adjust the time from there.

Recipe yields approximately 4 servings. Nutritional values shown are general guidelines, and reflect information for one turkey burger patty, not including a bun or any toppings. Macros may vary slightly depending on specific types and brands of ingredients used.

Nutrition

June 3, 2021 Air Fryer

Air Fryer Squash

An air fryer is all you need to get perfectly tender, crisp summer squash in no time at all! This recipe for air fryer squash uses olive oil and a little salt & pepper to highlight the natural flavors of the vegetables without overpowering them.

What Makes This Recipe So Good

It’s a quick and easy recipe that fits almost any dietary need – low calorie, low carb, keto, gluten free, grain free, no added sugar, paleo, vegan, vegetarian… Everyone can enjoy this tasty snack or side dish!
If you don’t like mushy squash, this is the recipe for you. The air fryer gives you perfectly tender-crisp summer veggies in less than 10 minutes. There’s no messy clean up, no standing over a hot stovetop, no turning and tossing to keep things from burning. Just perfectly cooked squash at the touch of a button.
Any leftover squash can easily be reheated in the microwave, under the broiler, or in the air fryer again for just a couple of minutes. Refrigerate your leftover squash in an airtight container and it’ll keep up to 4 days.

Key Ingredients

Yellow Squash – Yellow squash is pretty iconic. It’s got a beautiful color (hello, gorgeous yellow) and an interesting shape (roundish and bulbous on one end but skinnier toward the other end).

Zucchini – Another summer squash, zucchini doesn’t look like yellow squash. It’s a straight squash with uniform thickness from one end to the other, and it’s got a rich green color. Both zucchini and yellow squash have a similar taste and texture, and you can use them interchangeably in recipes. I like to use them together, like in this air fryer squash recipe, for some added color.

Chef’s Tips

Like any other air fryer recipe, you want to make sure you don’t overcrowd the air fryer basket. The yellow squash and zucchini should lay in one flat layer, not stacked or overlapping. If they’re stacked, the air won’t circulate around the discs like it should. If the air can’t circulate, they won’t cook evenly. You may have to cook in two batches if you have a small air fryer or if you’re cooking a lot of squash.
For extra flavor, you can mince a little garlic and toss it with the squash and oil. You could also try soy sauce or coconut aminos instead of olive oil.
For crunchy squash and zucchini, try our recipe for Air Fryer Zucchini Chips. The veggies are sliced thin to crisp up nicely, and they’re topped with a little parmesan for a wonderful cheesy flavor.

While You’re Here, Check Out These Other Air Fryer Recipes

Print Recipe

Air Fryer Squash

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Side Dish

Cuisine: American, Vegan

Keyword: easy cooking, summer food, veggie chips

Servings: servings

Calories: 81kcal

Author: Cheryl Malik

Equipment

Air Fryer
Large bowl

Ingredients

1 small yellow squash
1 small zucchini
1 tablespoon olive oil
salt to taste
pepper to taste

Instructions

Preheat air fryer to 400° Fahrenheit.
Slice squash and zucchini into quarter-inch-thick discs.
Place discs in bowl. Drizzle olive oil over vegetables and season with salt and pepper to taste. Toss to coat.
Transfer squash to air fryer. Cook 6 to 7 minutes, or until tender but crisp.

Notes

Recipe yields approximately 2 servings. Nutritional values shown are general guidelines and reflect information for 1 serving. Actual macros may vary slightly based on specific types and brands of ingredients used.

Nutrition