gluten free

February 12, 2020 Appetizer

Crockpot Queso Dip

This slow cooker cheese dip is unbelievably creamy and highly addictive, and is super simple to throw together for get-togethers or just snacking!

chip being dipped into a bowl of white queso

Why This Queso is So Good

Our version of queso is thick, flavorful, and is perfect for scooping with chips, veggies, or even bacon chips.
Unlike some other cheese dips, this recipe uses real cheese and cream cheese.
This queso is so easy to put together — just throw a few ingredients in the Crockpot, and let it cook until it’s reached melty, cheesy perfection.

How To Make This Crockpot Queso Dip

Cut the monterey jack cheese and the cream cheese into cubes. Add both to the slow cooker.
In a bowl, whisk together evaporated milk and cornstarch. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. For a milder queso, leave out the jalapeños’ juice.
Cook on low in the slow cooker for about 2 hours, stirring occasionally. You want to make sure to check your queso fairly frequently and make sure not to cook it longer than 2 hours, as the cheese will burn and ruin your dip!

Top Tips for Making This Recipe

Be sure to watch your slow cooker! This dip can burn easily (we learned from personal experience), so check your queso and stir fairly frequently!
Use the juice from a jar of jalapeños to kick up the spiciness a notch. You can add as much or as little heat as you’d like!
We love our cheesy Crockpot queso dip with real dairy, but you can swap out the cheese and evaporated milk for plant-based substitutes to fit a vegan diet. Try it and let us know what you think!

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-fried tostada) for an easy homemade version.

More Easy Recipes You’ll Love

We hope you loved this recipe as much as we did! We’d love for you to give us a star ★ rating below, and follow us on Instagram! For more delicious, healthy recipes, be sure to check out 40 Aprons.

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Crockpot Queso Dip

A creamy and delicious cheese dip made with real ingredients in a slow cooker.

Course: Appetizer, Side Dish, Snack

Cuisine: Mexican

Keyword: cheese, queso, slowcooker recipe

Servings:

Calories: 379kcal

Author: Jenny Hurley

Cost: $5

Equipment

Slow cooker

Ingredients

1 pound monterey jack cheese
8 ounces cream cheese
12 ounces evaporated milk 1 can
1 tablespoon cornstarch
1 teaspoon garlic powder
1 teaspoon salt
4 ounces green chiles 1 can
4 ounces jalapeños 1 can, including juice

Instructions

Cut monterey jack cheese and cream cheese into cubes and add both to the slow cooker.
Whisk together evaporated milk and cornstarch in a bowl. Pour the mixture into the slow cooker.
Add the chiles, garlic powder, salt, and jalapeños to the slow cooker. Add the jalapenos' juice for a spicier taste.
Cook on low in slow cooker for about 2 hours, stirring occasionally. Check fairly frequently and do not leave cooking longer as cheese may burn.

Nutrition

January 2, 2020 Appetizer

Sweet Potato Casserole

This Sweet Potato Casserole is way more than delicious! Gluten and dairy-free, this sweet-filled casserole is loaded with all types of goodness you and your household will love. Perfect for anytime of the year, this casserole is the perfect compliment to any main course with its crunchy topping all thanks to the pecans!

Why This Sweet Potato Casserole Is So Good!

This casserole is both VEGAN and gluten-free! Amazing, right?
Super simple to make. Mash the cooked potatoes and mix everything together, and you will bask in the sweet aromas while this casserole bakes.
It’s perfect for anytime of the year, and it’s definite crowd pleaser.

What makes this casserole healthy?

This sweet potato casserole is healthier than most simple due to the fact that it is filled with MOSTLY clean ingredients! For those who eat a plant-based and gluten-free diet, then this recipe is just for you.

Sweet potatoes are loaded with all types of minerals, nutrients, vitamins, and fiber, and they are great additions to most lifestyles. The pecans in this recipe allow some additional benefits such as healthy fats and protein.

How To Make This Sweet Potato Casserole

Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
Give the potatoes a good wash. In a medium saucepan, boil enough water to cover the potatoes. Boil the potatoes for about ten minutes or until they can be easily pierced with a fork.
Remove the potatoes from hot water and set aside to cool.
In a large bowl, mix together the cooked potatoes, white sugar, salt, coconut oil, cinnamon, nutmeg, dairy-free milk, and vanilla extract. Combine until all ingredients are thoroughly mixed together. Transfer to a 9×13 inch baking dish.
Next, chop the pecans into small pieces. In a medium bowl, mix together two tablespoons of melted coconut oil with the brown sugar. Fold in the pecans, gluten-free flour, cinnamon, and salt.
Sprinkle the pecan mixture of the sweet potato mixture, and bake uncovered for about 25-30 minutes.

step by step instructions for sweet potato casserole

Notes On This Recipe

This recipe can easily be adjusted to suit most diets.
We used a potato masher to mix the potatoes! Makes things a lot simpler, but not necessary.
To store this recipe, transfer to storage container and refrigerate for three to four days.

overhead photo of sweet potato casserole

What Do We Mean By “Healthy?”

Our recipes focus on real ingredients and homemade elements. We try to avoid processed flour and sugar, like white flour or white sugar. Our recipes often swap less healthy options (like a commercial, deep-friend tostada) for an easy homemade version.

Our recipes are not necessarily low fat or low calorie, and we aren’t afraid of fat or carbs! Some of our recipes will be “skinny,” low carb, keto, paleo, dairy free, grain free, gluten free, Whole30, or vegan, and they will be labeled when they qualify for any of these diets. All our recipes are easy and family friendly!

Check Out These Other Amazing Recipes!

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat.

Be sure to share your photos of your creations on Instagram too!

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Sweet Potato Casserole

This Sweet Potato Casserole is vegan and gluten-free, and it is filled with the most delicious flavors, ever! This casserole is great for anytime of the year, and it is just so easy to make!

Prep Time10 mins

Cook Time30 mins

Course: Side Dish

Cuisine: American

Keyword: brown sugar, casserole, cinnamon, coconut oil, easy recipe, gluten-free, holidays, nutmeg, salt, sweet potato casserole, sweet potatoes, vegan

Servings: people

Calories: 423kcal

Author: Savannah McGhee

Cost: $6

Ingredients

Sweet Potato Filling

4 sweet potatoes boiled and cubes; we used medium sized potatoes
1/2 cup milk nondairy
1/2 cup brown sugar
2 tablespoons coconut oil
1 tablespoon vanilla extract
1 teaspoon cinnamon
1/2 teaspoon nutmeg
salt a pinch
1/4 cup sugar

For The Topping

3/4 cup pecans chopped
1/3 cup all-purpose flour gluten-free
1/4 cup brown sugar
1/2 teaspoon cinnamon
salt
2 tablespoons coconut oil melted

Instructions

Preheat the oven to 350 degrees Fahrenheit or 176 degrees Celsius. While the oven is heating, peel and cube the sweet potatoes.
Give the potatoes a good wash. In a medium saucepan, boil enough water to cover the potatoes. Boil the potatoes for about ten minutes or until they can be easily pierced with a fork. Remove the potatoes from hot water and set aside to cool.
In a large bowl, mix together the cooked potatoes, white sugar, salt, coconut oil, cinnamon, nutmeg, dairy-free milk, and vanilla extract. Combine until all ingredients are thoroughly mixed together.
Transfer to a 9×13 inch baking dish. Next, chop the pecans into small pieces. In a medium bowl, mix together two tablespoons of melted coconut oil with the brown sugar.
Fold in the pecans, gluten-free flour, cinnamon, and salt. Sprinkle the pecan mixture of the sweet potato mixture, and bake uncovered for about 25-30 minutes.

Nutrition

December 5, 2019 Easy

Gluten Free Cream of Mushroom Soup

This Cream of Mushroom Soup tastes like it just came out of the can, except it is gluten free and totally made from scratch. Not only does this creamy soup taste way better than the store bought kind, but it is healthier for you, too!

Why is this cream of mushroom soup so perfect?

Super easy to make. Really, it is made in less than 30 minutes.
This recipe stores very well.
Cream of Mushroom Soup is perfect for casseroles and soups.
It is gluten free and vegetarian!

How to Make this Gluten Free Cream of Mushroom Soup- Step by Step

In a large saucepan with medium heat, melt butter and saute garlic and onions until translucent. Add mushrooms with salt, pepper, and all purpose seasoning until mushrooms are browned a bit.
Sprinkle mushrooms with gluten free all purpose flour and stir to evenly coat. About two minutes. The flour will stick to the pan.
Gradually, stir in vegetable broth to loosen up the bottom of the pan while combining with the mushrooms. Add milk or heavy cream into the mixture and continue to cook until soup thickens. About 10 minutes or so.

overhead shot of gluten free cream of mushroom soup.

How do I store this cream of mushroom soup?

We suggest making a HUGE batch of this cream of mushroom soup and storing in the refrigerator for up to a week (inside an airtight container). If this soup is being stored in the freezer, it will be good for two months. Just defrost the soup to room temperature before implementing into the recipes!

Chef’s Tips

The flour will stick to the bottom of the saucepan. That’s okay! The broth will loosen the crumbles!
Be careful not to burn the mushrooms! The mushrooms should still be tender and filled with a lot of flavor.
If you need more liquid, just add more to your preference!

Be Sure To Check Out These Other Healthy Recipes!

What Do We Mean By “Healthy?”

I would love to hear if you have tried this Gluten Free Cream of Mushroom Soup recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Print Recipe

Gluten Free Cream of Mushroom Soup

Prep Time10 mins

Cook Time20 mins

Total Time30 mins

Course: Soup

Cuisine: American

Keyword: casserole, easy recipe, gluten-free, healthy, meal planning, mushrooms, soup

Servings: people

Calories: 215kcal

Author: Savannah McGhee

Ingredients

16 ounces mushrooms sliced
4 cloves garlic minced
1/2 cup onion diced
6 tablespoons butter
8 tablespoons all purpose flour gluten free
2 cups vegetable broth
2 cups milk dairy or dairy free
1 tablespoon all purpose seasoning

Instructions

In a large saucepan with medium heat, melt butter and saute garlic and onions until translucent. Add mushrooms with salt, pepper, and all purpose seasoning until mushrooms are browned a bit.
Sprinkle mushrooms with gluten free all purpose flour and stir to evenly coat. About two minutes. The flour will stick to the pan.
Gradually, stir in vegetable broth to loosen up the bottom of the pan while combining with the mushrooms. Add milk or heavy cream into the mixture and continue to cook until soup thickens. About 10 minutes or so.

Nutrition

September 12, 2019 Family Friendly

Gluten-Free Cream of Chicken Soup

This Cream of Chicken Soup is not only delicious and fulfilling, but it is also gluten-free and super easy to prepare. This Cream of Chicken Soup includes some chicken in the base, and it is perfect to throw in the freezer for those cooler months ahead.

Why is this cream of chicken soup so great?

This Cream of Chicken Soup is super fantastic because it is filled with so much of that savory flavor you crave AND it is gluten-free.

Creamy and flavorful, this Gluten-Free Cream of Chicken Soup base is perfect for ALL of your soups and casseroles. This recipe is super easy, too, allowing you to have a peace of mind while in the kitchen. If you have a ton left over, pour the soup in some mason jars to store in the deep freezer.

How To Make This Delicious Cream of Chicken Soup

Pinterest image of step by step photos of gluten-free cream of chicken soup.

Finely chop the cooked chicken. With neutral oil of choice, combine chicken, salt, all purpose seasoning, chicken broth, and milk in large saucepan. Bring to a low boil. Reduce heat.
Slowly, whisk in gluten-free all purpose flour. Do this little by little so you can create your roux. Do not stop whisking as you want to allow this mixture to have constant motion.
Whisk until the mixture thickens. Continue to stir until thoroughly combined. Add more salt if necessary.

What can I use this gluten-free cream of chicken soup for?

You can use this Gluten-Free Cream of Chicken Soup for a lot of different things! Here are some ideas for you:

Casseroles
Soups
Chicken and rice
Skillet meals

Cook’s Tips

We definitely do not recommend walking away from this as the roux cooks. To prevent burning, remain present to whisk the roux as the heat travels through.

If you throwing the leftovers in the freezer right afterwards, allow the Cream of Chicken Soup to completely cool before freezing.

This Cream of Chicken Recipe will last 3-4 days in the refrigerator.

Other Recipes You Will Love

What Do We Mean By “Healthy?”

Have you made this recipe? We would love to hear your feedback! Please leave a rating and comment so we can chat. Be sure to follow us on Instagram, too!

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5 from 10 votes

Gluten-Free Cream of Chicken Soup

This Cream of Chicken Soup is deliciously gluten-free and super easy to create in your kitchen. Not only is this Cream of Chicken soup savory and delicious, but is also perfect for soups and super easy to make.

Prep Time5 mins

Cook Time10 mins

Total Time15 mins

Course: Main Course

Cuisine: American

Keyword: cream of chicken soup, easy recipe, gluten-free, healthy

Servings:

Calories: 110kcal

Author: cherylmalik

Cost: $3

Ingredients

2 1/2 cups chicken broth
1 1/2 cups milk or non-dairy milk like almond
3/4 cup gluten-free all purpose flour
2 teaspoons all-purpose seasoning blend
1/4 cup cooked chicken

Instructions

Finely chop the cooked chicken. With a spoon, combine chicken, salt, all purpose seasoning, chicken broth, and milk in large saucepan. Bring to a low boil. Reduce heat.
Slowly, whisk in gluten-free all purpose flour. Do this little by little so you can create your roux. Do not stop whisking as you want to allow this mixture to have constant motion.
Whisk until the mixture thickens. Continue to stir until thoroughly combined. Add more salt if necessary.

Notes

For the cooked chicken, canned or leftover chicken works just fine.
It will take between 5-10 minutes for the mixture to thicken.
Store in mason jars for future use.

Nutrition

August 30, 2019 Easy

Turkey Stuffed Peppers

This recipe for Turkey Stuffed Peppers is really going to wow you. These peppers are super healthy and filled with delicious ingredients such as turkey, rice, and a savory tomato sauce. Perfect for weeknight dinners because this recipe is extremely simple, too!

Why These Turkey Stuffed Peppers Work & Are So Delicious

These stuffed peppers are insanely delicious because of the classic notes of tomato sauce, bell peppers, salt, onion, and garlic mixed with ground turkey.
This recipe is super minimal, and the ingredients truly speak for themselves.
These turkey stuffed peppers are extremely easy to put together and throw in the oven for a busy weeknight.
With such short prep and cook times, your whole house will be dancing and celebrating the irresistible flavors of bell peppers.

Are these turkey stuffed peppers healthy?

Yes, we consider these stuffed peppers healthy. Bell peppers are rich in Vitamin C and carotenoids, and we can feel good knowing our skin and eyesight are improving while ingesting these peppers.

This recipe is gluten-free, and the consumption of turkey meat can help lower cholesterol levels as it is low in fat. Not only is turkey a great source of protein, but it also contains a variety of nutrients.

Turkey Stuffed Peppers in white casserole dish topped with melted cheese and fresh parsley.

How To Make Turkey Stuffed Peppers – step by step

Step by step tutorial of Turkey Stuffed Peppers.

Dice the onion and mince the garlic. In a skillet and with medium heat, sauté the onion and garlic in a neutral oil such as avocado or grapeseed oil. Preheat oven to 350 Fahrenheit (176 Celsius).
Add the ground turkey with a pinch of salt and some freshly cracked pepper. Make sure to really break down the turkey meat with your spatula as it likes to clump together under heat.
While the turkey is cooking, grab a dutch oven or saucepan and fill with water about 1/4 of the way. With a knife, cut off 1/8 of the bell peppers at the very top to allow the centers and seeds to be removed and flatten the bottoms. Repeat until all bell peppers have flat tops, empty cavities, and can easily stand up on their own.
Place prepared bell peppers in the shallow pan of water, and boil for roughly 5 minutes so the skins can soften up a bit. Remove from pan once finished.
Once the turkey is evenly browned, turn down the heat and add the cooked rice and stir with a spoon or spatula until thoroughly combined. Add the tomato sauce and some more salt and pepper.
Turn heat off. Grab an 8-inch square glass baking dish and stand the bell peppers upright inside dish. With a spoon, fill each bell pepper all the way up to the top with the cooked turkey and rice mixture.
Once all peppers have been filled, top each stuffed bell pepper with shredded mozzarella cheese. Cover with aluminium foil and place in the oven. Bake for 10 minutes. Remove foil and cook for an addition 15 minutes until cheese has browned.
Garnish with fresh parsley or cilantro if you would like!

Chef’s Tips

These Stuffed Turkey Peppers will last in the refrigerator for 3-4 days. Perfect for that weekday lunch.
We suggest lightly boiling the bell peppers prior to baking to reduce the amount of cook time.
Use rice that is already cooked.

What Do We Mean By “Healthy?”

I would love to hear if you have tried this Crockpot spinach artichoke recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Turkey Stuffed Peppers with melted cheese and fresh parsley. Served in white dish.

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5 from 7 votes

Turkey Stuffed Peppers

These peppers are super healthy and filled with delicious ingredients such as turkey, rice, and a savory tomato sauce. Perfect for weeknight dinners because this recipe is extremely simple, too!

Prep Time5 mins

Cook Time40 mins

Total Time45 mins

Course: Main Course

Cuisine: American

Keyword: easy recipe, gluten-free, healthy, quick, stuffed bell peppers, turkey stuffed peppers

Servings: people

Calories: 1697kcal

Author: cherylmalik

Cost: $7

Ingredients

4 bell peppers
1 pound ground turkey
2 tablespoons chopped onion
1 cup rice cooked
salt
pepper
1 clove garlic
15 ounces tomato sauce
3/4 cup mozzarella cheese shredded

Instructions

Dice the onion and mince the garlic. In a skillet and with medium heat, sauté the onion and garlic in a neutral oil such as avocado or grapeseed oil. Preheat oven to 350 Fahrenheit (176 Celsius).
Add the ground turkey to the skillet with a pinch of salt and some freshly cracked pepper. Make sure to really break down the turkey meat with your spatula as it likes to clump together under heat.While the turkey is cooking, grab a dutch oven or saucepan and bring water about 1/4 of the way to a low boil.
With a knife, cut off 1/8 of the bell peppers at the very top to allow the centers and seeds to be removed and flatten the bottoms. Repeat until all bell peppers have flat tops, empty cavities, and can easily stand up on their own.
Place prepared bell peppers in the shallow pan of water, and boil for roughly 5 minutes so the skins can soften up a bit. Remove from pan once finished.Once the turkey is evenly browned, turn down the heat and add the cooked rice and stir with a spoon or spatula until thoroughly combined.
Add the tomato sauce and some more salt and pepper and bring to a simmer. Turn heat off. Grab an 8-inch square glass baking dish and stand the bell peppers upright inside dish. With a spoon, fill each bell pepper all the way up to the top with the cooked turkey and rice mixture.
Once all peppers have been filled, top each stuffed bell pepper with shredded mozzarella cheese. Cover with aluminium foil and place in the oven.
Bake for 10 minutes. Remove foil and cook for an addition 15 minutes until cheese has browned. Garnish with fresh parsley or cilantro if you would like!

Nutrition

August 26, 2019 Dairy-Free

Easy Salmon Patties & Lemon Garlic Sauce

This garlicky and tasty salmon patty recipe is a quick and delicious way to use that leftover (or canned) salmon. The creamy and savory lemon garlic sauce is perfect for salmon or poultry, and this entire recipe can be thrown together in 10 minutes.

Why These Easy Salmon Patties Are So Good

Anything with salmon is delicious to my palate, but how great is it to be able to utilize those leftovers from your fridge? It’s super great and stress free.

Due to the quick prep time of this recipe, you will have dinner for everyone in less than 20 minutes.
Real ingredients only.
The lemon garlic sauce is super creamy and savory.

How To Make These Easy Salmon Patties

Seriously. I am such a fan of how quickly this recipe comes together.

Flake 4 cups of loosely packed (16 ounces) of cooked leftover salmon into a medium bowl. If you are using salmon from a can, this will equate to about 2 cans (14.75 ounces).

Lightly beat 2 eggs.

Combine flaked salmon, beaten egg, 1/2 cup of diced onion, 2/3 cups of almond flour, 1/4 cup of freshly chopped parsley, 2 cloves of garlic (chopped), sea salt, and freshly cracked pepper into the medium bowl you pulled out for the salmon.

Gently, stir ingredients together with mixing utensil until well combined. With a disher (scooper) that measures to be 1/4 of a cup (2 ounces), scoop out the salmon mixture from the bowl.

Once you have a scoop of salmon, gently press and form salmon mixture into an even patty. Let patties rest on parchment paper or baking sheet. Repeat for each scoop.

With a large frying pan and medium heat, evenly coat the bottom of pan with neutral oil of choice (we used olive oil).

Place salmon patties in pan. Cook for 5-6 minutes on each side or until golden brown. Remove from heat.

Garnish with fresh parsley and lemon wedges. Serve with lemon garlic sauce.

How To Make This Creamy lemon Garlic Sauce:

With a small bowl and spoon, combine 1/4 cup of mayonnaise, 1/2 cup of plain yogurt (I used Stonyfield Greek Yogurt), 1 tablespoon of freshly squeezed lemon juice, 1 chopped clove of garlic, and 1 tablespoon of freshly chopped parsley. Done! Now, garnish with fresh parsley, Old Bay Seasoning, and freshly cracked pepper.

Recipe Notes

We have only tried this with almond flour; we do not know the success rate with white wheat flour.
Definitely keep your olive oil on hand as you cook the patties in your frying pan. Don’t want those patties to stick!

Other Recipes You Will Love

What Do We Mean By “Healthy?”

I would love to hear if you have tried this recipe! – do leave me a star rating and comment down below!

Easy salmon patties on white plate with lemon garlic sauce drizzle and salad.

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5 from 5 votes

Easy Salmon Patties & Lemon Garlic Sauce (Gluten Free)

Simple, delicious, and gluten free, these salmon patties and lemon garlic sauce allow you to enjoy diverse flavors of fresh parsley and citrus in under ten minutes!

Prep Time12 mins

Cook Time10 mins

Course: Main Course, Side Dish

Cuisine: American

Keyword: Easy salmon patties, Gluten free salmon patties, Lemon garlic sauce

Servings:

Calories: 188kcal

Author: Savannah McGhee

Cost: $15.00

Ingredients

16 ounces flaked cooked salmon (4 cups loosely packed) Or 14.75 ounces (about two cans) of canned salmon
2 eggs
1/2 cup chopped onion
2/3 cups almond flour
1/4 cup freshly chopped parsley
2 cloves of chopped garlic
2 tablespoons freshly squeezed lemon juice
1/8 teaspoon sea salt
1/8 teaspoon freshly cracked pepper
1/4 cup mayonnaise
1/2 cup plain Greek Yogurt Stonyfield Organic Plain Greek Yogurt
1 tablespoon freshly squeezed lemon juice
1 clove chopped garlic
1 tablespoon freshly chopped parsley

Instructions

Flake 4 cups (16 ounces) of loosely packed cooked salmon into a medium bowl. If you are using salmon from a can, this will equate to about 2 cans (14.75 ounces).
Lightly beat eggs. Chop the onion, garlic, and parsley. Juice the lemon.
Combine flaked salmon, beaten egg, 1/2 cup of diced onion, 2/3 cups of almond flour, 1/4 cup of freshly chopped parsley, 2 cloves of garlic (chopped), sea salt, and freshly cracked pepper into the medium bowl you pulled out for the salmon.
Gently, stir ingredients together with mixing utensil until well combined.
With a disher (scooper) that measures to be 1/4 of a cup (2 ounces), scoop out the salmon mixture from the bowl.
Once you have a scoop of salmon, gently press and form salmon mixture into an even patty. Let patties rest on parchment paper or baking sheet. Repeat for each scoop.
With a large frying pan and medium heat, evenly coat the bottom of pan with neutral oil of choice (we used olive oil). Place salmon patties in pan.
Cook for 5-6 minutes on each side or until golden brown.
Remove from heat.
Garnish with fresh parsley and lemon wedges.

Lemon Garlic Sauce

With a small bowl and spoon, combine mayonnaise, plain yogurt, freshly squeezed lemon juice, chopped garlic, and freshly chopped parsley. Garnish with fresh parsley, Old Bay Seasoning, and freshly cracked pepper.
Pour lemon garlic sauce over garnished salmon patties. Serve!

Notes

We only tried this with almond flour; we do not know the success rate with white wheat flour.
Definitely keep your olive oil on hand as you cook the patties in your frying pan. If you are a using a nonstick pan, these patties will stick which means you will need to continue adding your oil.

Nutrition

August 12, 2019 Family Friendly

Healthy Chicken Tostadas

Healthy baked chicken tostadas are a simple Mexican recipe packed full of authentic flavors. The tasty chicken tinga is quick to make and is a great easy weeknight meal.

Chicken tostadas served on a white plate with small bowls of toppings around it

Why this Chicken Tostada recipe is so good!

This chicken tostada recipe is a great option when you are craving Mexican, but you are short on time. Chicken tinga is the basis of these tostadas and it comes to together so quickly and easily for a punch of flavor. You are going to love this delicious and healthy weeknight meal!

How to make Chicken Tostadas – step by step

Preheat the oven to 400º. Brush both sides of tortillas with a little avocado oil or spray with spray oil and sprinkle with salt. Place on baking sheet. bake 10-16 minutes total until lightly browned on edges and tortilla feels stiff, flipping every 5 minutes

Blend all tinga sauce ingredients until hot or combine with chicken in saucepan and heat over medium low heat. if sauce is hot, just Toss with chicken

step by step collage of how to make chicken tostadas

Microwave beans until warm and stir well. Spread 1-2 tbsp refried beans on tostada and top with chicken

To make the guac, mash together lime, guacamole, and salt to taste.

Chicken Tostadas Assembly Order

Start with the tostada.

Top with beans, about 1/4 cup. Sprinkle with salt.

Next, place some chicken tinga, about 1/3 cup.

Then sprinkle on some lettuce.

Spoon some guacamole over the lettuce.

Top with a bit of shredded or crumbled cheese and fresh salsa.

And there we have it! Delicious and healthy chicken tostadas made in no time at all!

Tostadas vs Tacos

There are definitely similarities between these two Mexican dishes, but the main difference is, is that tacos are folded and easy to eat with your hands, where as tostadas are built on a flat tortilla. A taco is a traditionally a snack food. The tortillas for the base of a tostada are traditionally fried.

Are these chicken tostadas healthy?

The main thing that makes these tostadas healthier than other versions, is that the tortillas are baked rather than fried. They are still crunchy, but don’t contain the oil and fat of the fried variety. The tinga sauce doesn’t have any added sugar in and there is not a processed ingredient in sight! Each loaded tostada comes in under 300 calories.

Top shot of our tortillas loaded with toppings

What do you eat with tostadas?

These tostadas are loaded with healthy toppings and they are well balanced, so you can serve a couple of these and you will have a hearty meal. I like serving them alongside a fresh salad for some added goodness.

How do you eat chicken tostadas?

Tostadas are a traditional Mexican street food and are meant to be eaten with your hands – they are messy and fun to eat! I won’t blame you if you reach for a knife and fork though!

A chicken tostada on a white plate with lettuce, cheese, guacamole and salsa

Chefs tips

Be sure to use corn tortillas, not flour for this recipe.
All of the ingredients are gluten-free, just be sure if you or someone in your family is sensitive to gluten you get a GF tortilla.
If you have any leftover chicken, keep it covered in the fridge for 2 – 3 days, it’s great to serve on a salad for lunch the next day!

Be sure to check out these other healthy Mexican chicken recipes!

Mexican Chicken Stuffed Sweet Potatoes

Healthy Mexican Chicken Meal Prep

Crockpot Chicken Tacos

What Do We Mean By “Healthy?”

I would love to hear if you have tried this chicken tostada recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Print Recipe

5 from 11 votes

Healthy Chicken Tostadas

These healthy chicken tostadas are perfect for any night of the week!

Prep Time5 mins

Cook Time15 mins

Total Time20 mins

Course: Appetizer, Main Course, Snack

Cuisine: Mexican

Keyword: chicken tinga recipe, chicken tostadas, healthy mexicana

Servings: tostadas

Calories: 296kcal

Author: cherylmalik

Ingredients

TINGA SAUCE

1 1/2 cups salsa
1 chipotle pepper
1/2 tbsp adobo sauce
1/2 teaspoon salt
1/2 teaspoon cumin
1/2 teaspoon Mexican oregano
1 tablespoon olive oil

CHICKEN

1 1/2 cups cooked shredded chicken

TOSTADAS

Can refried beans
8 corn tortillas
oil to brush tortillas
2 avocados
1 Lime juiced
Salt

TOPPINGS

Fresh salsa to top
Shredded lettuce to top
shredded cheese or crumbled queso fresco to top

Instructions

Preheat the oven to 400º. Brush both sides of tortillas with a little avocado oil or spray with spray oil and sprinkle with salt. Place on baking sheet. bake 10-16 minutes total until lightly browned on edges and tortilla feels stiff, flipping every 5 minutes
Blend all tinga sauce ingredients until hot or combine with chicken in saucepan and heat over medium low heat. if sauce is hot, just Toss with chicken
Microwave beans until warm and stir well. Spread 1-2 tbsp refried beans on tostada and top with chicken
Guac: mash together lime, guacamole, and salt to taste.

Assemble: (bottom to top)

TOSTADA
BEANS 1/4 cup. Sprinkle top with salt
CHICKEN about 1/3 cup
LETTUCE sprinkle
GUAC 2 tbsp
CHEESE sprinkle
SALSA sprinkle

Nutrition

July 29, 2019 Breakfast

Blueberry Baked Oatmeal

This blueberry baked oatmeal is absolutely divine. It’s perfectly chewy but still soft with perfect sweetness. It’s a filling and easy grab and go breakfast, great for meal prep, and great for brunch or breakfast entertaining, too! Gluten free.

Two servings of baked oatmeal on white plates

Why is this the best blueberry baked oatmeal recipe?

It’s so easy to make – it only takes about five minutes to prep this dish!
It is so tasty! This was a huge hit in our house!
It’s perfect for meal prep for easy breakfasts throughout the week.
It’s great if you are making breakfast or brunch for a crowd – it easily serves eight!
It’s naturally gluten-free.

How to make blueberry baked oatmeal – step by step

Preheat oven to 350 degrees F (175 degrees C).

In a large bowl, mix together oats, maple syrup, cinnamon, baking powder, and salt. Beat in milk, eggs, melted butter, and vanilla extract. Stir in fresh blueberries.

Spread into a 9×13 inch baking dish.

Bake in preheated oven for 30-40 minutes or until top is golden

What oats are best for baking?

I used rolled oats in this baked oatmeal, and I find them the best for baking. They are whole, flatten oats that have a nice chewy texture. Quick oats are are similar, but they are cut into smaller pieces, so their texture is more delicate when baked. Old fashioned oats will result in a heartier texture.

Baked blueberry oatmeal is great for meal prep!

This recipe is so perfect for make ahead breakfasts. The leftovers keep for several days in the refrigerator for easy to grab breakfasts throughout the week. Simply reheat a portion in the oven or microwave with a splash of milk.

If you are planning on serving this as a breakfast or brunch to a large crowd, you can make it the night before, keep it covered in the fridge and then bake in the morning before you serve it.

Two slices of blueberry baked oatmeal on white plates

Is baked blueberry oatmeal a healthy breakfast?

Oatmeal is a great breakfast choice – oats are one of the healthiest grains yo can incorporate into your diet! They are a great source of fiber, vitamins, minerals and antioxidants and they keep you satisfied until lunch. Health benefits include lowering blood sugar levels, weight loss and management and a reducing the risk of heart disease.

Top tips to make baked blueberry oatmeal

You could probably make this breakfast vegan by substituting 2 flax eggs for the eggs, using coconut oil instead of butter, and using a plant-based milk.
If you are gluten intolerant, be sure to check that the oats are GF certified.
Keep leftovers in an airtight container in the fridge.

A square of blueberry baked oatmeal on a white plate

Be sure to check out these other healthy family recipes!

I would love to hear if you have tried this baked blueberry oatmeal recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Print Recipe

5 from 2 votes

Baked Blueberry Oatmeal

This blueberry baked oatmeal is absolutely divine. It's perfectly chewy but still soft with perfect sweetness.

Prep Time5 mins

Cook Time30 mins

Total Time35 mins

Course: Breakfast

Cuisine: American

Keyword: baked oatmeal recipe, blueberry oatmeal recipe, meal prep oatmeal

Servings:

Calories: 352kcal

Author: Cheryl Malik

Ingredients

3 cups rolled oats
2/3 cup maple syrup
2 teaspoons ground cinnamon
2 teaspoons baking powder
1/2 teaspoon salt
1/2-3/4 cup milk of choice 1/2 cup for firmer, 3/4 for moister
2 eggs
1/2 cup melted refined coconut oil or butter
3 teaspoons vanilla extract
1 1/2 cups fresh blueberries

Instructions

Preheat oven to 350 degrees F (175 degrees C).
In a large bowl, mix together oats, maple syrup, cinnamon, baking powder, and salt. Beat in milk, eggs, melted coconut oil, and vanilla extract. Stir in fresh blueberries.
Spread into a 9×13 inch baking dish.
Bake in preheated oven for 30-40 minutes or until top is golden

Nutrition

July 22, 2019 Family Friendly

Pecan Crusted Chicken with Honey Mustard Yogurt Sauce

This pecan crusted chicken recipe is super easy, and with the yogurt sauce it’s so yummy! Made with chicken breast, this is the perfect tasty weeknight meal. A crunchy chicken dinner that’s gluten and grain free and healthy.

Pecan crusted chicken topped with sauce and served with vegetables

This is a great go to recipe when you don’t know what to eat for dinner! This is such a simple and easy recipe but it’s packed full of flavor and texture. I’m sure this on will be making it onto your weekly meal rotation!

What makes this the best pecan crusted chicken recipe?

There’s very little prep needed.
Takes less than half an hour to cook.
It’s oven baked not fried for a healthier option
It’s gluten-free.

How to make Pecan Crusted Chicken with Honey Mustard Yogurt Sauce

Step 1

In a food processor, pulse the pecans with paprika and dash cayenne. Put in wide bowl

Step 2

Season chicken with salt and pepper and brush on mustard. Press pecans into chicken

Step 3

Bake 400 for 25 m or until 161 internally

Step 4

Meanwhile, in a small bowl, combine all of the ingredients for the yogurt-mustard dipping sauce. Serve with the chicken. garnish with thyme leaves

Sauce being spooned over pecan crusted chicken

Healthy Oven Baked Crusted Chicken

Usually to get a really crispy chicken, you have to fry it, but the good news is, is that this chicken breast is oven baked and it still remains deliciously crunchy. Each crusted chicken breast with sauce is around 400 calories and makes part of a well balanced meal when served with a side of vegetables.

Sweet and Tangy Honey Mustard Sauce

The honey and mustard sauce that the chicken is served with is a real flavor explosion and it’s so simple to make. It’s made with Greek yogurt which is rich in protein and probiotics, and it gives a lovely sour note to the dip.

What to serve with Pecan Crusted Chicken

This recipe makes up part of a healthy and well balanced meal. We served this dish with a side of broccoli, but it would be equally at home with a fresh salad. If you are looking to add some carbs, try serving it with Crockpot Mashed Potatoes or Whole30 Potato Salad.

Baked pecan crusted chicken breasts on a white plate

Top tips to make Pecan Crusted Chicken with Honey Mustard Yogurt Sauce

Use organic / free range chicken that isn’t raised on antibiotics.
If you like things spicy, add a little more cayenne.
Any leftover sauce will keep covered in the fridge for 2-3 days – it’s great for dipping!

Pecan Crusted Chicken with white sauce on a white plate

Be sure to check out these other tasty chicken weeknight dinners!

Amazing Apricot Chicken

Everything Bagel Chicken

Crockpot Chicken Tacos

I would love to hear if you have tried this pecan crusted chicken recipe – do leave me a star rating and comment down below!

Be sure to share your photos of your creations on Instagram too!

Pecan crusted chicken served on a white plate with sauce and vegetables

Print Recipe

5 from 1 vote

Pecan Crusted Chicken with Honey Mustard Yogurt Sauce

A crunchy chicken dinner that's gluten and grain free and healthy.

Prep Time5 mins

Cook Time25 mins

Total Time30 mins

Course: Main Course

Cuisine: American

Keyword: crusted chicken recipe, gluten free crispy chicken recipe, honey muastard sauce recipe

Servings:

Calories: 415kcal

Author: Cheryl Malik

Ingredients

4 boneless skinless chicken breasts
1 cup pecans
1 tsp paprika
Dash cayenne
4 tbsp mustard
Salt and pepper

Yogurt Mustard Dipping Sauce:

1 cup plain greek yogurt
2 tablespoons yellow mustard
2 tablespoons dijon mustard
1/4 cup honey

Instructions

In a food processor, pulse the pecans with paprika and dash cayenne. Put in wide bowl
Season chicken with salt and pepper and brush on mustard. Press pecans into chicken
Bake 400 for 25 m or until 161 internally
Meanwhile, in a small bowl, combine all of the ingredients for the yogurt-mustard dipping sauce. Serve with the chicken. garnish with thyme leaves

Nutrition