Sausage-Stuffed Acorn Squash: The Perfect Fall Meal

Acorn squash is a popular fall side dish. It’s usually served with lots of butter and maple syrup and while absolutely delicious prepared that way, I also love stuffing it with a savory filling and serving it as the main event. 

This sausage stuffed acorn squash recipe seems too good to be true.

It’s made with just a few simple but flavor-packed ingredients that I almost always have in my fridge or freezer.

And cooking the squash in an Instant Pot means it’s ready in just a few minutes. 

And it’s SO GOOD. 

Most people expect acorn squash to be sweet since they’re so used to pairing it with syrup, but it really isn’t a super sweet squash at all. To me, it tastes a lot like butternut squash, but with a deeper, more intense flavor. I love pairing acorn squash with unexpected flavors like a honey-chipotle glaze or creamy risotto. 

For this comforting dinner recipe, I stuffed them with Italian sausage and spinach. Then I added caramelized onions and diced apples to add a little bit of that sweetness people expect. 

How to make Instant Pot acorn squash

Instant Pot acorn squash is an absolute game-changer! 

The one thing that keeps me from making winter squash more often is that it takes so long to bake.

But with a pressure cooker, you can make acorn squash in literally 13 minutes. It takes longer than that for my oven just to heat up! I can’t tell you how much I love this recipe. 

To make acorn squash in the Instant Pot, start by cutting your squash in half and scooping out the seeds. If you want, you can save the seeds and roast them. 

Place the trivet in the bottom of your Instant Pot and pour in 1 cup of water.

Then add the squash. It doesn’t matter what direction that face or anything like that – just pile them in!

Depending on how big they are, I can fit 3 to 4 acorn squash in my 6-quart pot. 

Lock the lid in place and cook the squash for 5 minutes, then let the pressure release naturally.

It takes about 3 minutes for the pot to come to pressure and 5 minutes for the pressure to release, which means your Instant Pot acorn squash is ready in 13 minutes.

You really can’t beat that! 

(If you get an Instant Pot burn message, don’t worry. It’s easy to troubleshoot!)

How to Make Sausage Stuffed Acorn Squash

You have a few options for making the sausage filling for these acorn squash.

If your priority is limiting the number of dishes you have to wash, you can wait until the squash is cooked, remove it from the Instant Pot, and make the stuffing in the pot using the sautee function. 

Or you can do what I usually do and cook the stuffing on the stove while the squash cooks.

It dirties an extra pan, but multitasking gets dinner on the table a few minutes faster.

Stovetop Method

Start by cooking a sliced onion until it softens and begins to caramelize.

Then, add crumbled Italian sausage and cook through.

Finally, stir in some baby spinach and diced apple. Cover the pan and cook for a few minutes, until the spinach wilts and the apple softens. I also like to add a sprinkle of red pepper flakes to balance out the sweetness of the apple. 

This sausage stuffing is so simple to make, but it has great flavor. I’ve tried adding rice or bread to the mixture, but it honestly doesn’t need it – and adding too much bulk makes too much filling anyway. 

More healthy winter squash recipes to enjoy

• How to roast acorn squash
• How to Bake Spaghetti Squash
• Roasted Butternut Squash
• Miso Maple Roasted Carrots + Squash
• Honey Chipotle Roast Acorn Squash
• Curried butternut squash soup with shrimp
• Chicken Carbonara Spaghetti Squash Boats (Paleo, Whole 30)
• Butternut Squash Bisque with Maple Whipped Cream

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Sausage Stuffed Acorn Squash

Need a new go-to winter dinner? This easy sausage stuffed acorn squash recipe is made with just 7 simple ingredients and can be on the table in under 15 minutes!

Course Gluten-Free

Cuisine American

Keyword instant pot acorn squash, sausage stuffed acorn squash, stuffed acorn squash

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 246kcal

Author Lauren Keating

Ingredients

• 2 acorn squash
• 1 Tablespoon olive oil
• 1 small onion sliced
• 4 sweet Italian sausage links casing removed
• 2 cups baby spinach
• 1 apple diced
• 1 generous pinch red pepper flakes

Instructions

• Cut the squash in half and remove the seeds. 
• Add the trivet to your instant pot and pour in 1 cup of water. Place the squash on the trivet. Lock the lid in place and turn the pressure valve to the sealing position. 
• Cook under high pressure for 5 minutes, then let the pressure release naturally for 5 minutes. 
• While the squash cooks, heat the oil in a skillet set over medium-low heat. Add the onions and cook, stirring frequently, for 5-7 minutes, or until light golden brown. 
• Stir in the sausage and increase the heat to medium-high. Cook 4-5 minutes, or until sausage is cooked through. 
• Add the spinach and apple. Cover and cook 2-3 minutes, until the spinach is wilted and the apple is soft.
• Spoon 1 cup of the sausage mixture into each squash half. Sprinkle with red pepper flakes. 

Nutrition

Serving: 1squash half | Calories: 246kcal | Carbohydrates: 25g | Protein: 15g | Fat: 11g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 25mg | Sodium: 496mg | Fiber: 6g | Sugar: 6g

OK, I know what you’re thinking.

What on earth is a chaffle?

No, that’s not a typo. A chaffle is a grain-free, low carb waffle that’s great for people following a keto diet. At their simplest, chaffles are a mixture of eggs and cheese that’s baked in a waffle iron until it’s light and fluffy inside and crisp on the edges. Just like the perfect homemade waffle. 

These low carb waffles have taken the internet by storm over the last few weeks – and for good reason! They’re an amazing low carb substitute for bread, and people have been stuffing them with all sorts of fun fillings and also using them to make sandwiches and pizzas. 

I’ll be honest. At first, I thought they sounded weird. But the more I thought about it, the more appealing a savory chaffle sounded. I eat carbs but Shawn doesn’t, so I made these chaffles with ham, jalapeno peppers, and scallions as a treat for him.

Of course, I couldn’t stop nibbling at them myself! It really is impressive how fluffy and bread-like they are! They definitely taste cheesy, but they aren’t eggy at all. 

If traditional waffles are more your style and you aren’t counting carbs, try my sweet corn waffles with blueberry sauce or this buttermilk waffle recipe. 

If you love jalapenos and cheese, you might also want to ry these low carb smoked jalapeno poppers.

How do you make a savory low carb waffle? 

These savory ham and cheese chaffles are so easy to make! Start by grating 2 ounces of cheddar cheese. You can use pre-shredded cheese, but I really liked how they came out when I shredded a fresh block with my finest grater. 

Next, mix in 2 eggs along with two teaspoons of coconut flour, diced ham steak, grated jalapeno pepper, and chopped scallions. 

Cook the batter in a hot waffle iron coated with coconut oil or ghee spray for 2-3 minutes, or until it’s golden brown and puffed. It should pull off of the waffle iron really easily. It will be soft and bready and first, but the edges will crisp up as the cheese cools. 

A lot of people like to use a mini waffle maker for this, but I use my full-size version. Just spoon the batter in the middle and know that you’re waffle won’t be as big as the waffle iron is. 

When the cheese is grated really finely, it practically melts into the egg and creates a thick batter before it even hits the hot waffle iron. I use the same grater to grate my jalapeno. That way it blends evenly into the batter and you don’t have to worry about accidentally getting too much in one bite. It might give the batter a slightly green tinge, but that will go away once they’re cooked. 

Are chaffles healthy? 

My first reaction to the thought of a cheese and egg waffle was that there was no way that it’s healthy. But when you break it down into its individual ingredients, it’s really not much different than an omelet. Plus they use less cheese than most omelets do, with just ¼ ounce of cheese each. They are a little high in fat and cholesterol, but low in carbs and moderate in calories, so it all depends on what you prioritize for your personal diet. 

Sharp cheddar is naturally low in lactose, but you can also make these chaffles with non-dairy cheese shreds.

Can you make sweet chaffles? 

Yes! Sweet keto waffles are totally a thing. Most are made with mozzarella cheese instead of cheddar for a milder flavor. I love the look of these pumpkin chaffles and can’t wait to make them myself.  If you’re weirded out by the thought of cheese for breakfast, I’m a big fan of Swerve’s low carb pancake and waffle mix.

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Savory Chaffles with Ham and Jalapenos

Low carb ham and cheddar waffles have jalapeno and scallions for extra flavor. These "chaffles" are perfect for people on a low carb or keto diet!

Course Healthy Breakfast Recipes

Cuisine American

Keyword chaffle, ham and cheese waffle, keto recipe, low carb recipe, low carb waffle

Prep Time 5 minutes minutes

Cook Time 12 minutes minutes

Total Time 17 minutes minutes

Servings 4 servings

Calories 119kcal

Author Lauren Keating

Equipment

• Coconut Flour
• Ghee Oil Spray
• Mini Waffle Iron

Ingredients

• 2 ounces sharp cheddar cheese
• ½ jalapeno pepper
• 2 large eggs
• 2 ounces ham steak
• 1 scallion
• 2 teaspoons coconut flour

Instructions

• Shred the cheese using the finest grater you have. Remove the seeds from the jalapeno and grate it on the same grater. Finely chop the ham and scallion.
• Combine all ingredients in a bowl. Mix well.
• Pour 1/4 of the batter into a hot waffle iron sprayed with cooking spray (I like using coconut oil or ghee spray for the best flavor). Cook 2-3 minutes, until golden brown and crispy around the edges.
• Remove the waffle from the waffle iron – it will continue to crisp as it cools.
• Repeat with the remaining batter.
• Enjoy these chaffles warm or at room temperature.

Notes

Chaffles reheat best on a baking sheet in the oven, or in a toaster oven (not a pop up style toaster)

Nutrition

Serving: 1g | Calories: 119kcal | Carbohydrates: 2g | Protein: 10g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Cholesterol: 113mg | Sodium: 308mg | Sugar: 1g

Sesame oil, gluten-free soy sauce, garlic and ginger to bring out the natural flavors of the beef while chili paste adds a touch of heat. You’ll love this low carb take on classic take-out flavors! 

Beef Cauliflower Fried Rice 

Cauliflower seems to have taken over the world these days, and I’m not mad about it. I’ve always loved it as a vegetable, but it has an uncanny ability to mimic all sorts of starchy foods, from pizza crust to mashed potatoes to rice. 

One of my FAVORITE recipes to make lately is this cauliflower fried rice with beef. The first time I made this cauliflower fried rice, it was just thrown together with random ingredients that I happened to have in the freezer. It was so good that it quickly became a favorite. 

Cauliflower rice holds it’s texture and doesn’t get mushy, making it the ideal low carb substitute for traditional grains. Its mild flavor soaks in all of the bold flavors that I use in this recipe, and it’s practically indistinguishable from stir fry made from regular white rice. 

And since you can add it to the pan straight from the freezer – no boiling required – dinner can be on the table in well under 30 minutes. That’s what I call a weeknight win! 

What is the best cut of steak for beef stir fry? 

Flank steak is my favorite cut of beef to use for a stir fry recipe.  It’s a thin cut, so it cooks quickly. I like to sear it quickly for that nice charred flavor, then add it back to the stir fry at the end so the inside stays closer to medium. It’s so juicy that way! 

Flank steak can have a reputation for being tough, but when you slice it across the grain it’s actually super tender. It’s also typically easy to find and is pretty affordable. 

If you can’t find flank steak, skirt steak makes a great substitute. I’ve also made this cauliflower stir fry recipe with small pieces of chuck roast and even with leftover ribeye. That last version was phenomenal, but a little pricey for every day. 

Can I add different vegetables to this stir fry? 

Absolutely!  I kept things pretty simple here with traditional stir fry vegetables, but you can totally mix it up based on what you have in the kitchen. Just keep in mind that any additions will have an impact on the nutrition information, especially if you add starchy vegetables that increase the carb count. 

Some great vegetables to add to your fried rice are: 

• Shredded cabbage
• Onion 
• Sliced carrots
• Bell Pepper slices
• Snow Peas
• Sliced squash or zucchini
• Broccoli and cauliflower
• Mushrooms
• Sprouts
• Green onion

You might also like this Honey Ginger Pork Stir Fry with Green Beans for inspiration on different takes on a classic stir fry recipe.

Time saving tips for making this beef stir fry recipe

As you know, I absolutely love finding ways to save time in the kitchen.  I am a firm believer that you don’t have to slave over the stove to provide your family with truly healthy meals.  So, when I find shortcuts that make my life easier without impacting the overall nutrition of the final recipe, I grab them! 

• Use frozen or packaged riced cauliflower instead of ricing your own. Honestly, I even like to use Trader Joes riced cauliflower stir fry in a pinch – just add your favorite protein, scramble in an egg, and stir in some chili paste.
• Purchase your stir fry vegetables frozen or already sliced in the produce department, or prep them over the weekend. For vegetables like carrots that tend to dry out once they’re cut, you can store them in a little dish of water.
• Buy steak in bulk when on sale, slice and freeze into portions for future meals so it is a matter of thawing in the refrigerator overnight and throwing into the skillet at dinner time. 

If you want to try other cauliflower recipes, there are tons with full flavor!  My Cauliflower and Chard Gratin has tons of that comfort food feel you want in a casserole.  Chicken Cauliflower Rice Soup is another comforting soup recipe that definitely uses the cauliflower in a great way to add texture with savory flavor. For ultimate flavor, you can also make my Red Curry Eggplant and Kale with Cauliflower Rice for a delicious richly flavored meal. For a simple side dish that will be a staple of your summertime cookouts, you’ll love my Cauliflower Tabbouleh.

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Cauliflower Fried Rice

Level up your basic cauliflower rice with this Cauliflower Fried Rice recipe! 

Sesame oil, gluten-free soy sauce, garlic and ginger to bring out the natural flavors of the beef while chili paste adds a touch of heat. You’ll love this low carb take on classic Asian flavors! 

Course Healthy Weeknight Dinner Recipes

Cuisine Asian

Keyword beef stir fry, cauliflower fried rice, cauliflower rice, cauliflower rice stir fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 449kcal

Author Lauren Keating

Ingredients

• 1 pound flank steak sliced thinly across the grain
• 2 Tablespoons olive oil divided
• 3 cloves garlic minced
• 6 Tablespoons soy sauce or tamari sauce for gluten free
• 2 tablespoons sesame oil
• 1 teaspoon sambal oelek or your favorite chili paste
• 3 cups cauliflower rice
• ¼ cup frozen peas
• 1 red bell pepper diced finely
• 2 carrots shredded
• 2 green onions sliced thinly
• 2 large eggs lightly beaten

Instructions

• In large skillet or wok, heat 1 tablespoon olive oil. Cook steak 3-5 minutes, or until deeply browned on all sides. Add garlic, soy sauce, sesame oil and chili paste; cook 2-3 minutes or until garlic is soft and fragrant and the sauce is reduced. Remove from pan and set aside.
• Heat additional 1 tablespoon olive oil in the same skillet. Add the vegetables and cook 2-3 minutes, until softened.
• Create a well in the center of the rice mixture and add the beaten eggs. Cook for 1-2 minutes, until beginning to set, then stir into the cauliflower mixture.
• Return the steak and its juices to the skillet and heat through.

Nutrition

Serving: 1g | Calories: 449kcal | Carbohydrates: 15g | Protein: 39g | Fat: 26g | Saturated Fat: 7g | Polyunsaturated Fat: 17g | Cholesterol: 183mg | Sodium: 1707mg | Fiber: 3g | Sugar: 7g

A Cubano, but make it low carb!

I was craving a Cuban sandwich the other day, but Shawn has been following a low carb diet so we haven’t been eating a lot of bread. Enter, Cubano stuffed pork loin!

That’s right, I rolled ham, Swiss cheese, dill pickles, and mustard into a pork tenderloin marinated in garlicky mojo. Then I threw it on the grill until it was charred on the outside and gooey on the inside.

It was the best damn pork loin I’ve ever eaten. It was so juicy and flavorful! I’ll be making this keto pork tenderloin all summer long. It would be perfect for the 4th of July!

To keep our meal low carb, I served this stuffed pork tenderloin loin with grilled asparagus and mashed cauliflower. If you aren’t watching carbs, slide a slice right onto a burger bun for a super awesome Cuban style sandwich. Leftovers – if you have any – are delicious straight from the fridge.

If you love Cuban flavors, you’ll also love these Cuban-Style Beef Lettuce Wraps with Pickled Onions (Paleo, Whole 30, Dairy Free) or Cuban Bean Patties with Pineapple Rice.

How to stuff and tie pork loin:

Stuffed pork tenderloin so much easier to make than it looks! First, you’ll want to butterfly your pork and pound it really thin. Hold a sharp knife parallel to your cutting board and split to pork nearly in half, length-wise. It should open like a book.

Next, cover the pork with plastic wrap and pound it with a meat mallet until it’s about ½ inch thick. Layer on your stuffing ingredients – mustard, pickles, ham, and Swiss cheese for this recipe – then, starting at the long side, tightly roll the pork around the filling.

To keep the fillings secure, you’ll need to tie the pork tenderloin with kitchen twine. You can use short pieces of twine and knot each one at the top, or use one long piece and twist it around itself to secure it every time it comes around the top.

Here’s a video that shows you how to cut and tie the pork tenderloin:

If you don’t have twine, you can use toothpicks to keep everything closed up tightly. In a pinch, unwaxed and unflavored dental floss with also does the job.

How to grill a stuffed pork Tenderloin:

To grill the stuffed pork tenderloin, heat your grill to high heat. Place the pork on the grill, seam-side down, then grill for 4 minutes on each side, or until deeply browned and charred. Next, turn the heat down to medium-low and cook the pork over indirect heat for 20 minutes, or until a meat thermometer shows that it’s reached an internal temperature of 155 degrees.

Remove the pork from the grill and let it rest for at least 5 minutes before removing the twine and slicing it.

How to bake a stuffed pork Tenderloin:

If you don’t have a grill or the weather isn’t cooperating, you can also bake this Cubano pork loin in the oven.

Preheat your oven to 450 degrees and place the pork seam-side down in a roasting pan. Bake 10 minutes, or until the pork begins to brown. Then reduce the heat to 350 degrees and bake 45-55 minutes, or until the pork reaches an internal temperature of 155 degrees. As with the grilled tenderloin, you’ll want to be sure to let the pork rest for at least 5 minutes before slicing.

looking for more ways to cook pork loin? Try this German-inspired pork loin slow cooker recipe .

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Cubano Stuffed Pork Loin

A Cubano, but make it low carb! This pork tenderloin is marinated in garlicky mojo, then stuffed with ham, Swiss cheese, pickles, and mustard. Yum!

Cuisine South American

Keyword cubano pork loin, cubano stuffed pork loin, stuffed pork loin

Prep Time 15 minutes minutes

Cook Time 40 minutes minutes

Additional Time 1 hour hour

Total Time 1 hour hour 55 minutes minutes

Servings 4 servings

Calories 424kcal

Author Lauren Keating

Equipment

• Kitchen Twine in Holder
• Instant Read Meat Thermometer

Ingredients

• 1 pound pork tenderloin loin
• ¼ cup olive oil
• 1 orange juiced
• 1 lime juiced
• 3 garlic cloves minced
• 1 Tablespoon Dijon mustard
• ¼ pound sliced ham
• ¼ pound sliced Swiss cheese
• ½ cup dill pickles sliced

Instructions

• Butterfly the pork tenderloin and pound it to a 1/2-inch thickness. Place the pork in a shallow dish. Cover with the olive oil, orange juice, lime juice, and garlic; turn to coat. Cover and refrigerate at least 1 hour.
• Remove the pork from the marinade and place it on a cutting board. Spread the pork with mustard, then layer it with ham and Swiss. Scatter the pickles over the cheese. Starting at the long end, tightly roll the pork around the filling; secure with kitchen twine or toothpicks.
• Heat your grill to high. Place the pork onto the grill, seam-side down. Cook for 4 minutes on each side, until browned. Reduce heat to medium low; cook the pork loin over indirect heat for 20 minutes, or until it reaches an internal temperature of 150-155 degrees. (You can also make this stuffed pork loin in the oven: Bake it for 10 minutes at 450 degrees, then cook at 350 degrees for 45-55 minutes or until it's cooked through.)
• Remove the pork tenderloin from the grill and tent it with foil. Let it rest for at least 5 minutes, then remove the twin and slice into rounds.

Nutrition

Serving: 1g | Calories: 424kcal | Carbohydrates: 7g | Protein: 45g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 11g | Cholesterol: 135mg | Sodium: 635mg | Fiber: 1g | Sugar: 4g

This sweet and sour pork stir fry recipe is one of my favorites from my Healthy Eating One-Pot Cookbook.

It’s based on one of my favorite meals growing up: my mom’s sweet and sour meatballs.

I brought it into the 21st century by using fresh pineapple and ginger and adding honey to help sweeten it naturally.

And, of course, I turned it into a one-pot meal that you can make in a skillet in under a half hour. This recipe is perfect for hectic weeknights! 

This sweet and sour pork stir fry is definitely hearty enough to enjoy on its own, but you can also serve it over rice or cauliflower rice if you want to stretch it into more servings. 

Ingredients and Substitutions

The ingredients for this pork stir fry recipe look super simple but it’s so delicious. the sauce is thick enough to cling to every bite and has a great balance of sweet and tangy flavor. To make it, you’ll need:

Fresh ginger. It has so much more flavor than powdered ginger.

Pork loin. This is a great lean protein option, but you can also use chicken or beef.

Pineapple. I love making this recipe with fresh pineapple, but you can swap in frozen pineapple in a pinch,. Just be sure to thaw and drain it so your stir fry doesn’t get waterlogged.

Bell pepper. You can use any color bell pepper you want. I usually grab red or green.

Green Beans. Or broccoli or your favorite green vegetable.

Apple cider vinegar. This gives the sweet and sour sauce it’s traditional sour flavor.

Light brown sugar.

Honey.

Low-sodium soy sauce or tamari for gluten-free. You can also use coconut aminos, but you’ll want to add some salt if you do.

Cornstarch to thicken the sauce.

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Sweet and Sour Pork Stir Fry

As a kid, sweet and sour meatballs were one of my favorite dinners. I brought my mom’s sweet and sour sauce into the twenty-first century with this pork stir fry recipe that's perfect for easy week-night dinners. This stir-fry is substantial enough to stand on its own but is also great served over rice.

Course Healthy One Pan Recipes

Cuisine Asian

Keyword pork stir fry, sweet and sour pork stir fry

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 302kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon extra-virgin olive oil
• 1 Tablespoon grated peeled fresh ginger
• 1 pound pork loin cut into bite-sized pieces
• 1 cup fresh pineapple chunks cut into bite-sized pieces
• 1 green bell pepper cut into bite-sized pieces
• 4 ounces green beans trimmed
• ¼ cup apple cider vinegar
• 2 Tablespoons packed light brown sugar
• 2 Tablespoons honey
• 2 Tablespoons low-sodium soy sauce
• 2 Tablespoons cornstarch

Instructions

• In a large skillet over medium-high heat, heat the olive oil.
• Add the ginger. Cook for 1 to 2 minutes until fragrant.
• Add the pork. Coo for 3 to 4 minutes, stirring frequently, until browned but not fully cooked through.
• Stir in the pineapple, green bell pepper, green beans, vinegar, brown sugar, honey, soy sauce, and cornstarch. Bring the mixture to a simmer. Cook for 5 to 7 minutes until the vegetables are soft and the pork is cooked though.

Notes

Substitution tip: Use boneless, skinless chicken breast instead of pork loin

Nutrition

Serving: 1g | Calories: 302kcal | Carbohydrates: 28g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Cholesterol: 55mg | Fiber: 2g

I created this recipe for my client, California Prunes, through Kitchen PLAY.

When was the last time you had a prune? Can you remember?

I go through phases with them – I’ll either eat them like they’re going out of style or I’ll completely forget that they even exist. Which is a shame, because they’re really good! I remember going to brunch one time when I was really little – maybe 6 or 7 – and basically throwing a temper tantrum because I wanted prune juice with my blintzes. I was a real joy as a child.

I’ll admit that I’ve been in the forgetting prunes exist phase for a while, but when the opportunity to work with California prunes arose I was like “oh yeah, I like those!” and now I’m back to eating them like it’s my job. Which, in a weird way, it is.

Prunes are a natural fit for baked goods – they’re an awesome addition to oatmeal cookies and are delicious paired with chocolate – but they’re also great in savory recipes.

In this meatball recipe, the prunes cook down and help thicken the gravy and add a subtle sweetness that balances out the more savory elements. I also added wine and lemon juice to keep the flavor of the dish bright and stirred in a smattering of pine nuts for texture. It’s so flavorful that you won’t believe it comes together in just 20 minutes!

For maximum flavor, I used a combination of beef and pork for these meatballs. You can do the same or use your favorite meatball recipe. In a pinch, you can even use premade meatballs from the butcher case for a super easy weeknight meal – when it comes down to it, this recipe is all about that delicious gravy.

Did you know that some of the highest quality prunes in the world come from California? There are 800 prune growers and 29 prune packers that have perfected growing and harvesting techniques that help make California prunes recognized worldwide. 45,000 high production acres, concentrated in the Sacramento and San Joaquin valleys, produce almost all of the U.S. supply of prunes.

In addition to being tasty, prunes also have some great health benefits. A single 100 calorie serving has 3 grams of fiber and no fat, sodium, or cholesterol. They also contain polyphenols, which act as antioxidants in the diet. The fiber is great for digestive health and also for making you feel full – they make a great mid-afternoon snack that keeps me satisfied until dinnertime.

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North African Meatballs with California Prunes and Pine Nuts

Servings 4

Calories 528kcal

Author Lauren Keating

Ingredients

• ½ pound lean ground beef
• ½ pound ground pork
• 1 egg beaten
• 1 cup Italian seasoned bread crumbs can use gluten-free
• 4 cloves garlic minced (divided)
• 1 yellow onion minced (divided)
• 1 Tablespoon Italian seasoning
• 2 Tablespoons avocado oil or olive oil
• ½ cup dry white wine
• 2 cups chicken stock
• 10 prunes quartered
• 1 lemon juiced
• ⅛ cup pine nuts
• 1 handful chopped parsley
• Optional: plain Greek yogurt and lemon wedges for serving

Instructions

• Combine the beef, pork, egg, breadcrumbs, 1 clove garlic, 1/2 the onion, and Italian seasoning in a large bowl. Use your hands to mix everything together, taking care not to overwork the meat. Divide into 12 rounds.
• Heat the oil in a large skillet over medium-high heat. Add the meatballs and cook for 3 minutes on each side, or until browned. Transfer to a plate. 
• Add the remaining onion and garlic to the skillet and cook 2-3 minutes, or until softened. Stir in the wine, if using, and cook until nearly all evaporated, scraping up any browned bits from the bottom of the pan. Whisk in the chicken broth and lemon juice. Add the meatballs and prunes and bring to a simmer. Cook 20 minutes, or until the meatballs are cooked through and the sauce is reduced. 
• Season to taste with salt and pepper. Stir in the pine nuts and sprinkle with parsley. If desired, serve with yogurt and lemon wedges. 

Notes

If you prefer, you can use 1 pound of beef instead of half beef and half pork. 

For a gluten-free version, use gluten-free bread crumbs and serve over rice. 

Nutrition

Calories: 528kcal | Protein: 23g | Fat: 26g | Saturated Fat: 6g | Cholesterol: 95mg | Fiber: 1g | Sugar: 6g

I created this recipe for my client, Nielsen-Massey. Thank you for supporting the brands that keep me inspired in the kitchen!

Homemade Lamb Chops: Broil Them, Baby!

These broiled lamb chops are hands-down the most delicious thing I’ve eaten in ages. When making healthy recipes, it’s important to choose pure ingredients with complex flavor profiles that keep things interesting. These homemade lamb chops only use a handful of ingredients, but they have major flavor.

Balsamic reduction is always amazing, but I kicked this version up a few notches with woody vanilla extract and a hefty dose of black pepper.

The earthy-sweet-spicy combination blew my mind. I want to eat it on everything!

Vanilla is a staple for baking, but I really love the deep, earthy flavor that it adds to savory recipes. It’s my secret ingredient in everything from a smokey vanilla tomato relish for grilled steak to the perfect vinaigrette for a roast pear salad.

To make these lamb chops

Start by making the glaze. Bring some balsamic vinegar, brown sugar, and vanilla extract to a boil. Then, reduce the heat and simmer it until it reduces by about half. At this point, it should be thick enough to coat the back of a spoon. Remove the glaze from the heat and stir in a good amount of black pepper to help balance out the sweetness.

Prepare the lamb chops with brushing them with a little olive oil and sprinkling on some fresh rosemary.

Broil the lamb for about 5-7 minutes on each side (5 minutes for a perfect medium, 7 if you like them more well done).

Once the lamb comes out of the oven, brush the chops with glaze. Be sure not to brush them before you broil them, or the glaze with burn.

For an elegant presentation, you can use rib chops, like I did here, or you can use loin chops, which have a triangular shape without the long bone. Rib chops are my favorite, but it seems like loin chops are slightly easier to find these days. Either way, you can’t go wrong. (If you like lamb, you’ll also love my recipe for Garlic and Herb Lamb Chops)

I served these lamb chops with juicy pomegrante seeds, roast carrots and manchego polenta. And I drizzled that balsamic glaze over every. last. bite.

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Broiled Lamb Chops with Vanilla Balsamic Glaze

These broiled lamb chops are everything you need in a dinner. They're easy to make, delicious, and homemade—and they'll make you feel like a total boss. The balsamic glaze is rich and sultry – perfect for a date night at home!

Course Beef Recipes

Cuisine American

Keyword broiled lamb chops, lamb recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 291kcal

Author Lauren Keating

Ingredients

• 1 cup balsamic vinegar
• 2 tablespoon brown sugar
• 1 teaspoon Mexican Vanilla Extract
• ¼ teaspoon cracked black pepper
• 1 pound lamb chops rib or loin
• 1 teaspoon olive oil
• 1 teaspoon chopped fresh rosemary
• sea salt
• ¼ cup pomegranate seeds optional

Instructions

• Add the vinegar, sugar, and vanilla to a saucepan set over medium heat. Bring to a boil, then simmer until reduced by about half and thick enough to coat the back of a spoon (about 10 minutes). Remove from heat and stir in the black pepper.
• Lightly coat the lamb chops with olive oil. Sprinkle with rosemary and sea salt. Place in a single layer on a broiling pan. Broil under high heat for 5 minutes on each side.
• Brush the lamb chops with the vanilla balsamic glaze. Serve with remaining glaze. Sprinkle with pomegranate seeds, if desired.

Nutrition

Serving: 1serving | Calories: 291kcal | Carbohydrates: 19g | Protein: 23g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 75mg | Sodium: 98mg | Potassium: 406mg | Fiber: 0.4g | Sugar: 17g | Vitamin C: 1mg | Calcium: 37mg | Iron: 2mg

Shawn and I stumbled across a new-to-us Eastern European restaurant late last fall. As soon as we walked in the door, we knew it was a special place – it smelled so good!

Everything on the menu sounded great, and we definitely ended up over ordering. It was worth it. Everything was homemade, and from phomemade pierogi to the stuffed cabbage, it all tasted like it came straight out of a grandma’s kitchen.

The star of the meal was a simple Hungarian goulash soup, full of tender beef and spicy paprika.

Hungarian Goulash vs American Goulash vs Goulash Soup

Growing up, Hungarian goulash made a regular appearance on our dinner table. It was one of my favorite dinners, but it was completely different than this goulash soup.

Mom’s goulash was made in a crockpot, and was a thick beef stew served over egg noodles.

While I was doing research for this goulash soup recipe, I was surprised to learn that there’s another version, often called American Goulash involving ground beef and elbow noodles. It’s basically homemade Hamburger Helper.

This goulash soup is an entirely different recipe. It’s a brothy soup filled seasoned with more paprika than I’ve ever seen a recipe call for before. But that paprika is what makes it so good! It gives the broth a rich rust color and an earthy, sweet and spicy flavor that’s really indescribable.

How to make Goulash Soup

At it’s most basic, Hungarian goulash is a simple meal of stewed beef flavored with paprika and onion.

When I say it’s flavored with paprika, I mean it’s flavored with a lot of paprika. You’ll use almost a half cup and it turns the soup a brilliant red color. Shawn didn’t believe me when I told him there weren’t any tomatoes in it!

Since you’ll be using so much paprika in this recipe, be sure to use one that’s good quality – I like to buy mine from Penzey’s or The Spice House.

Pro-Tip: I use a combination of sweet and hot paprika to give the goulash a little bit of zip. You can use all sweet paprika, if you prefer, or use up to half hot paprika if you like things spicier.

What you don’t want to do is use smoked paprika. As much as I love that scattered over the top of my cauliflower cheese soup, it’s strong flavor isn’t appropriate in this recipe.

What to serve with goulash soup

Like my roast vegetable soup, this Hungarian goulash soup is Whole 30 complaint.

If you aren’t following the plan, I like to serve it with buttered egg noodles or crusty bread. If you are following it, it’s great with a big green salad. You could also serve it with an easy cucumber salad.

More healthy soup recipes:

• Creamy Quinoa Soup with Mushrooms
• Broccoli Cheese Soup
• Easy Cabbage Soup
• Chicken Sweet Potato Soup
• Instant Pot Chicken Tortilla Soup
• Chicken Cauliflower Rice Soup
• Hungarian Cabbage Soup

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Goulash Soup Recipe

Course Soups and Stews

Cuisine American

Keyword goulash, goulash soup, Hungarian goulash

Prep Time 30 minutes minutes

Cook Time 3 minutes minutes

Total Time 33 minutes minutes

Servings 6 servings

Calories 596kcal

Author Lauren Keating

Ingredients

• 2 tablespoons Olive Oil
• 3 pounds Boneless Chuck Roast
• Salt and Pepper
• 2 Carrots Sliced
• 2 stalks Celery Thinly sliced
• 2 Yellow Onions Thinly sliced
• 2 Red Bell Peppers Thinly sliced
• 4 cloves Garlic Minced
• ¼ cup Sweet Hungarian Paprika
• 2 tablespoons Hot Hungarian Paprika
• 6 cups Reduced Sodium Chicken Stock
• 2 Bay Leaves
• 1 pound Potatoes Yellow, diced
• 2 tablespoons Red Wine Vinegar
• ¼ cup Fresh Parsley Optional

Instructions

• Add the olive oil to a heavy soup pot set over medium-high heat. Season the beef with salt and pepper, then cook until well-browned on each side – about 10 minutes. Transfer to a cutting board and cut into 1/2-inch to 1-inch cubes.
• Lower the heat to medium and add the carrots, celery, onion, peppers, and garlic; cook until soft – about 8 minutes. Stir in the paprika.
• Add the chicken stock and bay leaves. Return the beef to the pot. Bring to a simmer and let cook 2 hours, or until the meat is tender.
• Add the potatoes and cook another 30 minutes, or until soft.
• Remove from heat and stir in the vinegar. Season to taste with salt and pepper. Top with parsley, if desired.

Nutrition

Serving: 1serving | Calories: 596kcal | Carbohydrates: 27g | Protein: 52g | Fat: 33g | Saturated Fat: 13g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 156mg | Sodium: 282mg | Potassium: 1606mg | Fiber: 5g | Sugar: 6g | Vitamin A: 7104IU | Vitamin C: 74mg | Calcium: 93mg | Iron: 7mg

When I was a kid, I’d go to the grocery store with my mom and I remember standing at the deli counter for what seemed like hours. I spent most of that time staring at the giant ham covered with pineapple rings and cherries and wondering if maybe this would be the time the time that we might get to bring some home. I’ve always loved pineapple, and that ham looked like heaven.

Of course, you never get anything if you don’t actually ask for it, so eventually I did. And it didn’t live up to my expectations at all. I was so disappointed. There was no sign of the pineapple, and the ham was limp and flavorless. I pretty much steered clear of the ham pineapple combination ever since (except on pizza).

I recently decided to give the combo a second change. First, I started with a smoked ham, so I knew there would be tons of flavor. Then I covered it with a glaze made from crushed pineapple, a smidge of brown sugar to help things caramelize, and sriracha to spice it up. The sweet and spicy glaze has tons of flavor and was definitely a big hit.

I served the pineapple-sriracha baked ham with winter vegetable mac and cheese, but it would also be great with a more tradtional mac and cheese recipe, scalloped potatoes, or mashed potatoes.

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Pineapple-Sriracha Baked Ham

Prep Time 10 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 10

Author Lauren Keating

Ingredients

• 1 cups crushed pineapple
• 2 tablespoons brown sugar
• 1 tablespoons sriracha
• 1 small boneless smoked ham about 2.5 pounds

Instructions

• Heat your oven to 300ºF.
• In a saucepan set over medium heat, combine the pineapple, brown sugar, and sriracha. Cook, stirring frequently, until reduced by half – about 5 minutes.
• Score the ham and place it in a baking dish. Spread one third of the glaze over the ham. Bake 1 hour.
• Remove the ham from the oven and spread with half of the remaining glaze. Return to the oven and bake 45-60 minutes, or until warmed through.
• Slice thinly and serve with remaining glaze.

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What are your feelings about combining meat and fruit?

I know it isn’t everyone’s thing, but I’m a big fan of adding fruit to savory recipes.

As long as you keep the flavors balanced, fruit can add a nice layer of sweetness and bright flavor to your recipe. I especially love cooking with grapes because they aren’t too sugary or syrupy. They’re delicious with braised chicken, on pizza with goat cheese, or with these hearty pork chops.

I bought a big container of green, purple, and red grapes for these pan roast pork chops. I love the beautiful colors and I’ll have tons of grapes left over to snack on throughout the week. You don’t have to get that fancy though – any seedless grapes are ok in this recipe. Green grapes have a cleaner, bright flavor while the darker ones have a deeper, jammy thing going on. Either way,  you can’t go wrong.

When it comes to the pork chops themselves, I like a thick, bone-in chop for this recipe. Sear the pork in a cast iron pan (this one is my go to) then transfer them to a hot oven to finish cooking. This will give the chops a nice, golden brown crust without overcooking them. They’ll stay nice and juicy inside!

It’s important to let the pork chops rest after you take them out of the oven, but that gives you time to make a quick (but sooooo delicious) pan sauce with shallot, rosemary, thyme, and chicken stock. If you feel like it, you can also add a big pat of butter to make the finished silky smooth (without the butter, this recipe is Whole 30 complaint.)

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Pan Roast Pork Chops with Grapes (Whole 30)

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 112kcal

Author Lauren Keating

Ingredients

• 1 tablespoon olive oil
• 2 bone-in pork chops about 3/4 pound each
• salt and pepper
• 1 shallot mined
• 1 garlic clove minced
• 1 teaspoon chopped fresh rosemary
• ¼ teaspoon dried thyme
• 1 cup low sodium chicken stock
• 1 tablespoon butter optional
• 1 ½ cup seedless grapes halved

Instructions

• Heat your oven to 400ºF.
• Heat the olive oil in a cast iron pan set over high heat. Add the pork chops and cook 3-4 minutes per side, or until deeply browned. Transfer to the oven and roast 8-10 minutes, or until cooked through.
• Remove the pan to the oven and transfer the pork chops to a plate to rest. Pour all but 1 tablespoon of fat from the pan and return it to the stove.
• Add the shallot and garlic and cook over medium heat until softened, 3-4 minutes. stir in the rosemary and thyme and cook 1 minute. Add the chicken stock and bring to a rapid simmer; let reduce for 1/3.
• Stir in the butter, if using. Add the grapes and cook 2-3 minutes, or until warmed through.
• Serve the grapes and sauce over the pork chops.

Notes

To keep this recipe Whole 30 compliant, omit the butter. The sauce won't be as velvety, but it's still incredibly tasty!

Each pork chop will serve two people.

Nutrition

Calories: 112kcal | Carbohydrates: 12g | Protein: 2g | Fat: 7g