What are your thoughts on instant pot recipes?

I’ve been using mine more often this fall and winter and I’m finally starting to understand the appeal.  Now that I’ve posted two Instant Pot recipes in a row, what do you think?

Do you love your pressure cooker, or should I go back to sharing more traditional stovetop recipes?

I’m a huge fan of chicken tortilla soup. I have a few go-to recipes already, but I wanted to try my hand at a new version based on one from my favorite Mexican restaurant.

It’s thick and rich – almost like a white chili – with less tomato than traditional tortilla soup usually has. It also has rice in it, which makes it super hearty.

This recipe comes together in just about 30 minutes and everything is made in one pot – right down to the crispy tortilla strip garnish.  

How to make Instant Pot Tortilla Soup

One of the things that I love most about using an instant pot instead of a slow cooker is that the saute function lets me fry or brown ingredients without taking out a second pot.

For this tortilla soup, I start by frying tortilla strips in two tablespoons of olive oil. It only takes a few minutes, and the deep sides of the pot also help keep splatters to a minimum. When the tortilla strips are golden and crispy, transfer them to a paper towel to drain and sprinkle them generously with coarse salt. You can also use air fryer tortilla chips for this if you don’t feel like frying them in oil.

Saute onion, garlic, red bell pepper, and jalapenos in the leftover oil until they begin to soften. Then add chicken thighs or breasts, chicken broth, black beans, diced tomatoes (I love using fire-roasted), chili powder, and rice. I also throw a few corn tortillas into the pot. They break down as the soup cooks and help it thicken.

Once the soup is cooked, all you need to do is shred the chicken and add some garnishes. You can keep it simple, or go wild! I like my soup topped with tortilla strips, shredded cheese, and cilantro. You can also add sliced avocado or sour cream if you like.

This soup is great left over, too. It will thicken up in the refrigerator but will thin back out as it heats up. If you’re planning to have leftovers, keep the tortilla strips separate and store them at room temperature an airtight container. They’ll stay crispy for several days.   

If you love Instant Pot soup recipes, you should also give this broccoli cheese soup a try! or for another mexican-inspired soup, try sopa de conchas.

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Instant Pot Chicken Tortilla Soup

Easy Instant Pot chicken tortilla soup that will rival the soup from your favorite Mexican restaurant. Your whole family will love customizing their bowls with their favorite toppings!

Course Healthy Weeknight Dinner Recipes

Cuisine Southwest

Keyword chicken tortilla soup, instant pot chicken tortilla soup, instant pot tortilla soup

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Additional Time 10 minutes minutes

Total Time 40 minutes minutes

Servings 6 servings

Calories 309kcal

Author Lauren Keating

Ingredients

• 2 tablespoons olive oil
• 4 corn tortillas cut into thin strips
• 1 onion diced
• 4 garlic cloves minced
• 1 red bell pepper diced
• 2 jalapeno peppers minced
• 1 pound boneless skinless chicken thighs or breasts
• 4 cups chicken stock
• ½ cup uncooked white rice
• 1 can (14.5 ounces) black beans, drained
• 1 can (14.5 ounces) fire roasted diced tomatoes, drained
• 2 teaspoons chili powder
• 1 teaspoon dried oregano
• 2 limes juiced
• For garnish optional: shredded Monterrey jack cheese, cilantro, sour cream, avocado

Instructions

• Heat the oil using the saute function of your instant pot. When the oil is hot, add half of the tortilla strips. Cook 4-5 minutes, or until golden brown. Use a slotted spoon to transfer the tortillas to a paper towel. Sprinkle generously with coarse salt.
• Add the onions and garlic to the pot and saute 2-3 minutes, or until softened. Add the peppers and cook another 3-4 minutes. Add the chicken, uncooked tortilla strips, stock, rice, beans, tomatoes, chili powder, and oregano. Lock on the lid, making sure the vent is set to sealing, and cook on high pressure for 12 minutes.
• Carefully remove the lid. Shred the chicken. Stir in the lime juice and season to taste with salt.
• To serve top the soup with the crispy tortilla strips and any other garnishes that you desire.

Nutrition

Serving: 1serving | Calories: 309kcal | Carbohydrates: 32g | Protein: 22g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 77mg | Sodium: 319mg | Potassium: 528mg | Fiber: 3g | Sugar: 5g | Vitamin A: 904IU | Vitamin C: 40mg | Calcium: 49mg | Iron: 2mg

I’ve been in a big Tex-Mex mood lately. Sorry, not sorry.

This vegetarian chili mac is comfort food at its best.

It’s full of pasta, fire-roasted tomatoes, beans, corn, and two kinds of cheese for extra cheesy goodness.

Plus it’s made in an Instant Pot, which means it’s super easy to make on weeknights.

This vegetarian chili mac with black beans and corn also makes a ton of leftovers to enjoy throughout the week (and it reheats well, too!)

Ingredients You’ll Need

Elbow macaroni. Classic.

Canned fire roasted diced tomatoes. I LOVE using fire roasted tomatoes to add extra dimension to my recipes.

Kidney beans and Black beans. Or double the amount of whichever is your favorite!

Vegetable broth. Or water.

Onion and garlic.

Jalapeno pepper for a little heat and that classic chili flavor.

Chili powder.

Frozen corn.

Cheddar cheese and Mozzarella cheese.

Your favorite toppings, like cilantro, avocado, or jalapenos. Go ahead and go crazy!

How to make instant pot chili mac

Saute the onion, garlic, and jalapeno in some olive oil to build a great base layer of flavor.

Add the pasta, vegetable stock, beans, and tomatoes. Lock the lid of your pressure cooker (make sure it’s set to sealing!) and turn it on high pressure for 4 minutes. It will take about 10 minutes for the pot to come to pressure, but compared to the time it takes to bring a big pot of water to a boil for pasta, you’re still getting a good deal here.

Release the pressure and add the corn.

Now comes the good part: stir in all of that delicious cheese. It will melt into the chili mac and get all stretchy and gooey and awesome.  

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Vegetarian Chili Mac in the Instant Pot

This vegetarian chili mac is a delicious cross between chili and macaroni and cheese, with a Tex-Mex twist!

Course Healthy One Pan Recipes

Cuisine American

Keyword chili mac, instant pot chili mac, vegetarian chili mac

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Time to pressure 10 minutes minutes

Total Time 25 minutes minutes

Servings 8 servings

Calories 568kcal

Author Lauren Keating

Equipment

• Instant Pot

Ingredients

• 1 tablespoon olive oil
• 1 onion diced
• 1 jalapeno pepper minced
• 2 garlic cloves minced
• 1 tablespoon chili powder
• 1 pound elbow macaroni
• 15 ounces kidney beans rinsed and drained
• 15 ounces black beans rinsed and drained
• 15 ounces fire-roasted diced tomatoes
• 3 cups vegetable stock
• 1 cup frozen corn
• 2 cups shredded cheddar cheese
• 1 cup shredded mozzarella cheese
• Toppings of your choice cilantro, avocado, or jalapenos for garnish (optional)

Instructions

• Using the saute function of your pressure cooker, heat the oil. Add the onion, jalapeno, and garlic; cook 3-4 minutes, or until softened.
• Stir in the chili powder, then pour in the macaroni, beans, tomatoes, and vegetable stock.
• Lock the lid, making sure it’s set to “sealing.” Cook on high pressure for 4 minutes.
• Manually release the pressure.
• Carefully remove the lid and stir in corn and the cheeses.
• If desired, top the chili mac with cilantro, sliced jalapenos (fresh or pickled), or diced avocado.

Nutrition

Serving: 1g | Calories: 568kcal | Carbohydrates: 79g | Protein: 28g | Fat: 16g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 730mg | Potassium: 669mg | Fiber: 12g | Sugar: 5g | Vitamin A: 1098IU | Vitamin C: 6mg | Calcium: 336mg | Iron: 4mg

Baked beans were a staple at just about every family gathering we had when I was growing up, from Baptisms to backyard barbecues. They’re one of my mom’s signature dishes, and everyone goes crazy for them.

Everyone, that is, except me. I was never into them – barbecue baked beans out of a can were more my style. This Instant Pot baked beans recipe is inspired by my childhood favorite. They’re a little sweet, a little spicy, and have a hint of classic barbecue flavor thanks to smoked paprika. These barbecue baked beans are sweetened with maple syrup and molasses, because that’s how I do things here in the Healthy Delicious house.

Starting with dry beans means they have a gloriously smooth, creamy texture. No dry, mealy beans here! Plus, thanks to the Instant Pot, they’re ready in just about an hour and a half and you don’t have to heat up your house with a hot oven.

They’re great with burgers, hot dogs, pulled pork, and other picnic food and would be great for Labor Day. But keep this recipe handy all winter long because they’re also fantastic with baked ham. The leftovers are also great spooned over tortilla chips and topped with melted pepper jack cheese.

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Instant Pot Barbecue Baked Beans

Servings 8

Author Lauren Keating

Ingredients

• 1 Tablespoon olive oil
• 1 onion diced
• 2 garlic cloves minced
• 1 jalepeno minced
• 1 pound dry pinto beans picked over
• ¼ cup tomato paste
• ¼ cup maple syrup
• 2 Tablespoons apple cider vinegar
• 2 Tablespoons molasses
• 1 Tablespoon mustard
• 2 teaspoons smoked paprika
• 4 cups vegetable stock

Instructions

• Turn the Instant Pot on the ‘Sauté’ mode. When the pot is hot, add the olive oil, onion and the jalapeno. Cook until the onion is translucent, 2-3 minutes. 
• Stir in the beans, tomato paste, maple syrup, vinegar, molasses, mustard, and paprika. Mix well, then stir in the vegetable stock. 
• Put the lid on, making sure that the pressure valve is in the “Sealing” position. Cook on high pressure for 1 hour. 
  
• When the pot beeps, let the pressure release naturally for 20 minutes, then carefully turn the pressure valve to "venting" to release the remaining pressure. 
• If the beans are too saucy, return the pot to the Saute function and let the beans simmer for about 5 minutes, or until the liquid has thickened. Season to taste with salt and pepper and garnish with scallions, if desired. 

By now you all know I love making healthy sheet pan meals for no-fuss weeknight dinners. But, now that the weather is nice, I don’t always want to turn on the oven. Plus I’d rather be outside anyway.

Right now, foil pack meals are my jam.

I totally forgot about them until recently, but we made them all the time when I was a kid. They’re great for camping since you don’t need any pots or pans and there’s not much to clean up. Plus they’re just super easy.

I’m thinking about doing a whole series of them on the blog this summer. What do you think about that idea? Let me know! (If you don’t have a grill, they’re also super easy to adapt for the oven). Update: I did this series! Click here for more foil packet dinner ideas.

Another thing we used to eat all the time when I was a kid is chicken fajitas!

I’ve shared Fajitas de Carne Asada with Onion Cilantro Salsa and Steak and Pickled Vegetable Fajitas here, but I haven’t made good old chicken fajitas in ages.

They used to be my favorite, which was a good thing since mom made them basically every time we had leftover chicken. When I made these foil pack chicken fajitas we gobbled up every last bit.

Making foil pack chicken fajitas

I added zucchini because I thought they could use more veggie goodness. You should, too, because it helps bulk them up and you barely even notice that it’s there. It blends right in with the rest of the flavors.

Cutting the chicken into small pieces helps it cook at the same pace as the vegetables, so everything comes out perfect.

I also pile the veggies on top of the chicken in the foil pack to keep them away from the direct heat of the grill while they cook.

You can flip the packets over for a few minutes at the end if they need it, but starting with them on top keeps them from getting burnt or soggy.

When it comes to eating these foil pack chicken fajitas, the options are seemingly limitless!

Options for paleo fajitas

I subscribe to the “more is more” theory when it comes to toppings, so I set out lots of paleo options like fresh salsa, guacamole, fresh cilantro, lime wedges, and tortillas (I like siete tortillas for a grain free, paleo option.)

You can add all the best fajita toppings right to the packet and eat it with a fork, or scoop everything into a tortilla. Or you can serve it over cauliflower rice or make it into a salad with some chopped romaine hearts.

You really can’t go wrong!

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Foil Pack Chicken Fajita

Part of the fun in these foil pack fajitas is that there are so many ways to eat them. Load them up with toppings and serve the filling over rice or in a tortilla, or eat them straight from the packet for a Whole 30 complaint dinner.

Prep Time 10 minutes minutes

Servings 4

Calories 168kcal

Author Lauren Keating

Ingredients

• 1 teaspoon chili powder
• ½ teaspoon cumin
• ½ teaspoon oregano
• ½ teaspoon smoked paprika
• 4 boneless skinless chicken thighs, cut into strips (about 1 pound)
• 2 bell peppers thinly sliced
• ½ red onion thinly sliced
• 1 zucchini cut into half moons
• Optional: guacamole salsa, Greek yogurt or sour cream, tortillas or rice, and lime wedges, for serving

Instructions

• Combine the chili powder, cumin, oregano, smoked paprika, and as much salt and pepper as you'd like to a medium mixing bowl. Add the chicken and toss to coat. 
• Arrange 4 large squares of heavy duty aluminum foil on a baking sheet. Place 1/4 of the chicken on the center of each sheet. Top the chicken with the onions, peppers, and oregano. Fold each foil sheet into a packet by bringing two opposite sides together over the chicken; crimp the remaining sides before bringing them up over the top. 
• Place the foil packs seam-side up on a hot grill. Grill for 15-20 minutes, turning once, or until the chicken is cooked and the vegetables are soft. Alternatively, bake the foil packs at 400ºF for 30 minutes.
• Serve with your choice of accompaniments. 

Notes

Nutrition information does not include optional toppings. 

Nutrition

Calories: 168kcal | Protein: 23g | Fat: 5g | Saturated Fat: 1g | Cholesterol: 95mg | Sodium: 113mg | Fiber: 4g | Sugar: 4g

I’m pretty sure I could eat tacos every day and be perfectly happy. (Have you seen that Taco Cleanse book? It has my name written alllll over it!)

The problem is when I make tacos, I always end up eating too many of them. However, I’ve found that if I pile the ingredients into a bowl instead – like a taco salad – I’m satisfied with a much more reasonable portion. I think it’s because I’m forced to slow down and eat with an actual fork.

These shrimp taco bowls with fresh pineapple salsa are my jam.

They’re low cal, filling, and totally delicious. They have everything you could want: smokey grilled shrimp, crisp cabbage, creamy avocado, sweet-spicy pineapple salsa, and crunchy chips.

You could skip the chips if you really wanted to, but in my world some sort of crunchy taco “shell” is non-negotiable. You only need a few to make these bowls extra special.

The shrimp are just as tasty cold as they are warm, so these taco bowls are also great for making ahead if you’re into meal prep.

For me, one of the highlights of these shrimp taco bowls (besides the chips) is fresh pineapple salsa. The sweet tropical flavor goes really well with the grilled shrimp and avocado.

This pineapple salsa is a riff off of the one I used on my jerk turkey burgers. I swapped out the scallions for red onion and omitted the lime juice. You can mix and match them though, so go ahead and make a double batch for burgers if you want. It’s also really good on hot dogs with a little sriracha. Just saying. If you’re making yours with fresh fruit, here’s a great tutorial on how to core a pineapple.

I went back and forth over what to use as the base for these taco bowls. I didn’t want to use rice or another grain because then it would be more of a burrito bowl than a taco bowl. And lettuce seemed too salad-y. Cabbage ended up being perfect. It’s surprisingly delicious dressed with lime juice, olive oil, and salt! A whole cabbage yields a ridiculous amount of shredded cabbage, so I buy a small container of coleslaw mix. The one I used here had red cabbage, carrots, and broccoli, but you can get as fancy or as basic with it as you want.

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Shrimp Taco Bowls with Pineapple Salsa

 

Servings 4

Calories 333kcal

Author Lauren Keating

Ingredients

• 1 pound raw shrimp cleaned
• 1 teaspoon olive oil
• 1 tablespoon chile lime seasoning see note
• 1 cup pineapple cubes
• ½ small red onion
• ¼ cup cilantro
• 1 jalapeño pepper
• 2 cups cole slaw mix or shredded cabbage
• 1 lime juiced
• 2 teaspoons olive oil
• ¼ cup canned black beans rinsed and drained
• 1 avocado sliced
• 2 ounces corn tortilla chips
• lime slices for serving (optional)

Instructions

• Brush the shrimp with olive oil and sprinkle both sides with chile lime seasoning. Grill or sauté over medium heat for 5-7 minutes, turning once, or until cooked through.
• While the shrimp cook, prepare the salsa. Finely dice the pineapple, onion and jalapeño; chop the cilantro. Combine the salsa ingredients in a small bowl and mix well.
• In a second bowl, combine the cole slaw mix, lime juice, and olive oil. Mix well and season to taste with salt.
• To assemble the bowls, add 1/2 cup of the cabbage to each of four bowls. Top with shrimp, pineapple salsa, beans, and avocado slices. Tuck in a few tortilla chips. Serve with lime wedges, if desired.

Notes

I love the chile lime seasoning from Trader Joes (also available on Amazon.) Tajin classic seasoning is also good and can be found in most major grocery stores. Of course, you can also make your own! I love using this seasoning on fish or chicken, but it's also great sprinkled into homemade salsa or on watermelon or pineapple. 

Nutrition

Calories: 333kcal | Protein: 27g | Fat: 15g | Saturated Fat: 2g | Cholesterol: 183mg | Sodium: 211mg | Fiber: 7g | Sugar: 7g

Corn on the cob has been one of my favorite summer vegetables for as long as I can remember. When I was a kid we always stopped and bought as much as we could from a roadside stand on the way home from my Aunt and Uncle’s house in New Jersey, and we’d eat it until we were ready to burst.

I never cared if it was grilled or boiled – just slather it in butter and sprinkle it with salt and pepper and I’m a happy camper. When I was 7 or 8 I even lost a loose tooth eating corn on the cob – I swallowed it right down with the kernels – and even though that kind of freaked me out, I never let it come between me and my love for fresh corn.

It’s been a while since I’ve made it, since I usually opt for something like zucchini or asparagus that has less carbs, but this grilled corn on the cob recipe has rekindled my love for corn. Big time. (Last time I made grilled corn on the cob, I served it with lime-cayenne butter, which is also a delicious option!)

Over the past few years, I’ve seen more and more references to Mexican street corn. I love the idea of jazzing grilled corn up with cheese and spices! Unfortunately, almost all of the street corn I’ve come across involves slathering the corn with mayonnaise or aioli. If you know anything about me, you know that’s a deal breaker. It’s a texture thing and I just can’t do it. After a bit or two, it’s just too much and I give up.

This recipe is inspired by grilled Mexican street corn, but it doesn’t have any mayo. Instead, I substitute goat cheese thinned out with a splash of milk and some lime juice. It’s smoky, tangy, and super delicious. This grilled corn on the cob also gets an intense smoky flavor from three places: 1) cooking it slowly on the grill 2) smoked paprika and 3) chioptle chili powder, which is made from smoked jalapeños.

It goes with just about anything, from barbecue chicken and vegetable skewers, to jerk turkey burgers and hot dogs, to pulled pork.

How to Make Grilled Corn on the Cob with Goat Cheese and Smoked Paprika

To make this grilled corn recipe, start by soaking  your corn in water for at least a half hour. This will help the corn steam as it’s on the grill and will prevent it from cooking too quickly – you want it to cook slowly for maximum smokiness. Soaking your corn will also prevent the husks from catching fire or burning, so don’t skip this important step!

Once the corn is soaked, it only takes about 20 minutes for it to cook over medium heat. Take the corn of the grill and let it cool enough to handle so you can remove the husks. You can leave it at that, or you can put the corn back in the grill for a few minutes so it chars a little. I love that extra layer of flavor, so it’s worth the few extra minutes of cooking time to me!

Once your corn is cooked, spread it with a mixture of soft goat cheese (chevre), milk, and lime juice. I use a half ounce of cheese for each ear of corn. The number of limes you need will depend on how juicy they are – you want to create a yogurt-like consistency.

Last, sprinkle the corn with a good amount of smoked paprika and chili powder. I find that the easiest way to get a nice even layer without making a huge mess is to mix the spices together in an OXO baker’s dusting wand. (These dusting wands are also great for sprinkling powdered sugar on homemade marshmallows!)

Sprinkle the corn with a little cilantro for color and go to town!

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Grilled Corn on the Cob with Goat Cheese and Smoked Paprika

 

Prep Time 30 minutes minutes

Cook Time 20 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 145kcal

Author Lauren Keating

Ingredients

• 6 ears corn on the cob husks on
• 3 ounces soft goat cheese
• 2 tablespoons milk
• 1-2 limes juiced
• ½ teaspoon smoked paprika
• ½ teaspoon chipotle chili powder
• 1 pinch salt
• fresh cilantro chopped (optional)
• lime wedges for serving

Instructions

• Prepare the corn for grilling by gently pulling back the husks and removing the silk (do not remove the husks). Place the corn in a shallow dish and cover with water; soak for 30 minutes.
• Heat your grill to medium and arrange the corn on the grates in a single layer. Cover and grill for 20 minutes, turning every 5 minutes. Transfer to a plate and let cool slightly; remove and discard the husks.
• If desired, remove the husks and return the corn to the grill for 5-7 minutes or until lightly charred.
• While the corn is cooking, mix together the goat cheese, milk, and lime juice until it has a consistency resembling yogurt. Season with salt.
• Spread each piece of corn evenly with about 1 tablespoon of the goat cheese spread. Sprinkle with smoked paprika, chipotle chili powder, and chopped cilantro (if desired.) Serve with lime wedges.
  

Nutrition

Calories: 145kcal | Protein: 7g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 7mg | Sodium: 82mg | Fiber: 3g | Sugar: 5g

Thank you to WhatsForDinner.com for sponsoring this post and letting me share their recipe.

A while back, I heard a story about a restaurant called “I don’t know.” I thought it was pretty brilliant. More often than not, when Shawn asks me what I want for dinner, that’s my answer – I don’t know.

Unless I have dinner planned in advance, I can be pretty hopeless when it comes to coming up with ideas of what to eat. And the hungrier I am, the more impossible and overwhelming it gets. I usually browse my own archives for easy weeknight dinners or Shawn’s favorites, but even looking there or at my favorite blogs for inspiration doesn’t always help – depending on how hungry I am, either everything looks good or nothing looks good.

I used to be really good at sitting down every Saturday morning and planning out my menu for the week, but that hasn’t been happening as much lately. I still love to cook and play around in the kitchen, but I can’t think about it all the time like I used to. Life got busy and I’d rather spend the little free time I have on weekend mornings doing things like sleeping in, visiting the pottery studio, or just hanging out and relaxing (<– real talk).

I take some comfort in knowing that I’m not alone in this. I have no idea how my friends who are moms get everything done. Between birthday parties and baseball practices and the thirty thousand other things they always have going on…well, I’m exhausted just thinking about it.

A new website just launched a new website that looks like it will be helpful on overwhelming nights where you have no plan but still need to get a better-for-you dinner on the table. At What’s For Dinner? you can browse recipes normally, or you can take a short quiz and have one suggested to you. The suggestions they send back are easy, flavorful, and creative. They’re also tailored to the amount of time you want to spend in the kitchen, so you don’t need to spend all day in there if you don’t want to.

Depending on your mood, these grilled fish tacos are one of the recipes the site might suggest to you. If it does, you should definitely take the suggestion – they’re delicious and super easy!

Cod filets are generously seasoned with spices, then grilled outside or on a grill pan until they’re tender and flakey.

The fish gets piled in charred tortillas and topped with an amazing slaw made with fresh vegetables, Marzetti original slaw dressing, and even more spices. Shawn doesn’t usually like coleslaw, but he loved this one and thought the flavor in it really made the dish. It’s crispy, creamy and has just the right amount of heat. Plus the fresh vegetables add great crunch and texture to the tacos.

Be sure to visit What’s for Dinner? for the recipe and others like it. You can also check out some great ideas on their Pinterest page and save your favorites. Hopefully, it’ll make those hungry nights just a little bit easier.

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Grilled Fish Tacos

 

Servings 4 servings

Calories 1761kcal

Author Lauren Keating

Ingredients

!For the Dressing

• ½ cup Marzetti® Slaw Dressing
• ¼ head red cabbage shredded
• 1 large carrot grated
• 3 green onions chopped
• 1 teaspoon cumin
• 1 teaspoon chili powder
• ½ teaspoon black pepper
• Juice of 1 lime
• 2 teaspoons cilantro finely chopped

!For the tacos

• 4 cod filets
• 2 teaspoons olive oil
• 1 teaspoon paprika
• 1 teaspoon chili powder
• 2 teaspoons salt
• 1 teaspoon black pepper
• 8 corn tortillas
• 1 avocado sliced
• Lime wedges for serving

Instructions

• Preheat outdoor grill to high heat.
  
  To make the dressing, combine 1/2 cup Marzetti Slaw Dressing with the cumin, chili powder, black pepper, lime and cilantro. Store dressing in the refrigerator while you prepare the slaw and the fish.
  
  To prepare the slaw, shred the cabbage, grate the carrot, chop the green onions and combine them in a large bowl. Set bowl aside while you cook the fish.
  
  Pat fish dry with paper towels. Drizzle both sides of each filet with olive oil. Sprinkle each side with paprika, chili powder, salt and pepper.
  
  Grill fish on a hot, clean, oiled, outdoor grill for about 5 minutes on the first side, or until the fish looks opaque. Flip the fish and grill until the fish is firm.
  
  Flake the fish for the tacos and heat up the corn tortillas by warming them in the microwave or tossing them on the grill for a few
  seconds. Toss the slaw with the dressing. Assemble the tacos and serve with sliced avocado and lime wedges.

Nutrition

Calories: 1761kcal | Protein: 187g | Fat: 53g | Saturated Fat: 8g | Cholesterol: 397mg | Sodium: 4140mg | Fiber: 40g | Sugar: 18g

I created this recipe for my client, GO VEGGIE. Thank you for supporting the brands that keep me inspired in the kitchen. 

When it comes to casual snacking, fitters with dip are kind of my thing. There’s just something about them. Put out a platter of zucchini fritters with tzatziki, sweet potato fritters with curry sauce, or chipotle quinoa fritters, and it immediately feels like a party.

Our local grocery stores seem to be overflowing with sweet corn lately – they’re practically giving it away – so I decided to turn some of it into these spicy corn fritters. Then, I paired them with a three-ingredient chipotle dip that’s so delicious it will blow your mind.

Start to finish, these only take about 15 minutes to make, which means a spicy snack is never far away. (I made them twice over the weekend because i just can’t get enough!)

How to make spicy corn fritters

These spicy corn fritters are made with super simple ingredients: corn for sweetness, jalapeno peppers for heat (use more or less depending on how spicy you like things), roasted red peppers for a hint of smokey flavor, scallions, and cilantro. (I’ve made these with red onion, but I definitely prefer the milder flavor of scallions. The fritters don’t cook long enough to take the sharp edge off of the onion.)

You can use fresh corn cut right from the cob or frozen kernels, it’s up to you! If you opt for frozen corn, let it come to room temperature in a colander over the sink, then dry it off with a kitchen towel to help remove any excess moisture. That way, your corn fritters won’t be soggy.

Mix everything together in a large bowl and season it with chipotle powder and salt. Then add just enough egg and flour to bind everything together.

Next, shallow fry the fritters in a few teaspoons of vegetable oil or refined coconut oil (unrefined will burn) until they’re golden brown and crisp. I like to sprinkle them with a little coarse salt while they’re still piping hot. It gives them that extra something that really puts them over the top.

How to make three-ingredient chipotle dip

To make the dip, you only need three ingredients: GO VEGGIE vegan classic plain cream cheese (you know by now that this is my go to cream cheese – it’s dairy free, made with coconut, and has only 80 calories per serving!), a pepper and some sauce from a can of chipotles in adobo, and fresh lime juice. It’s so simple, but it’s amazing how much flavor this dip has. It’s cool and creamy from the cream cheese, with the perfect balance of heat and acid from the chipotles and lime juice.

The dip is so good you’ll be tempted to eat it by the spoonful. I wouldn’t advise that because it’s pretty spicy, but if you find yourself with extra dip on your hands it’s great stuffed into celery. 

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Spicy Corn Fritters with Chipotle Dip

Course Side Dish, Vegetarian Recipes

Cuisine Southwest

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6

Calories 229kcal

Author Lauren Keating

Ingredients

For the Corn Fritters

• 2 cups corn thawed and drained, if frozen
• 1 jalapeno pepper minced
• 2 scallions thinly sliced
• 1 roasted red pepper finely chopped
• ¼ cup cilantro chopped
• ½ teaspoon chipotle powder
• ¼ teaspoon coarse salt plus more for serving
• 2 eggs beaten
• ½ cup flour
• 2-3 Tablespoons vegetable oil for frying
• lime wedges for serving

For the Chipotle Dip

• ½ cup GO VEGGIE! vegan classic plain cream cheese
• 1 chipotle pepper plus 1 teaspoon adobo
• 1 lime juiced

Instructions

• In a large mixing bowl, combine the corn, cilantro, scallion, red pepper, cilantro, chipotle powder and salt. Mix in the egg and flour until everything is combined and no dry flour remains.
• Heat the oil in a deep skillet set over medium heat until hot but not smoking. Spoon two tablespoons of batter into the oil; press gently with a spatula to flatten slightly. Cook 1 minute on each side, or until golden brown and cooked through. Remove from the pan and drain on a paper towel-lined plate. Sprinkle with salt. Repeat with remaining batter.
• To prepare the dip, mix the cream cheese, chipotle and adobo, and lime juice in a medium bowl. Season to taste with salt.
• Serve the corn fritters with chipotle dip and lime wedges.

Nutrition

Calories: 229kcal | Protein: 6g | Fat: 15g | Saturated Fat: 5g | Cholesterol: 75mg | Sodium: 247mg | Fiber: 2g | Sugar: 5g

I don’t know what I would do without my slow cooker.

It’s been one crazy busy season and the only thing that keeps me from eating takeout every night is coming home to an already made meal waiting for me!

When the weather starts to cool down and we all start craving hearty and comforting dishes, I always look for a new chili recipe. This time around, I decided to try out a Slow Cooker Lentil And Pumpkin Chili. It’s been on my list of slow cooker recipes to try for a while now, so it was finally time!

This slow cooker chili is the perfect meal for those long fall nights. The lentils give it a meaty flavor and pumpkin really thickens things up and gives this cozy stew a subtle sweetness without being overwhelming. It’s great for dinner or lunch and gives you the energy you need to get through those last few days before Halloween (or Thanksgiving/Christmas!).

In addition to a simple, no fuss dinner this slow cooker lentil and pumpkin chili is great for football season – and we all know how hard it is to find healthy tailgating recipes, right?  

I love this chili tucked inside a baked potato and topped with a little cheese or sour cream (accidental bonus: it even looks like a football served this way) but it’s also great on top of a hot dog or as the base for some epic sheet pan nachos.

Ingredient Tips for Lentil and Pumpkin Chili

Make sure you use 100% pure canned pumpkin for this recipe — not pumpkin pie filling, which is sweetened and has all sorts of spices in it. If you can’t find it in the baking aisle, look by the dog food. I know that sounds insane, but apparently, that’s where our local Whole Foods keeps it when it isn’t pumpkin pie season. I never would have found it if I didn’t ask!

Lentils are high in protein and iron; pumpkins are rich in vitamin A which boosts your immune system; both provide an excellent source of fiber. Salt can inhibit the cooking process of lentils, so wait until just before serving to add it.

For those who love to cook healthy dinners but don’t always have time for it, this will become a staple recipe!

Recipe Revamp

I first shared this slow cooker lentil and pumpkin chili recipe in October 2012! A few people mentioned to me that it was too spicy, so I retested it and made a few changes that improve the chili’s overall flavor.

First I doubled the traditional chili powder and cut back on the chipotle powder, which is much spicier. I also made the chipotle powder optional, although I do love the spicy, smokey flavor it adds. If you choose to leave it out, I recommend having some Chipotle Tabasco on hand so everyone can customize their bowl. 

I also swapped the water for vegetable broth and increased the amount. This adds more flavor and results in a vegetarian chili that isn’t as thick as my original recipe was. 

Oh, and I took new pictures. Because my photography skills have definitely improved over the years. You can still see the original photos at the end of this post! 

Print

Slow Cooker Lentil and Pumpkin Chili

Course Vegetarian Recipes

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 10 minutes minutes

Servings 6

Calories 232kcal

Author Lauren Keating

Ingredients

• 1 can 15.9 ounce can black beans, rinsed and drained
• 1 can 15.9 ounce pinto beans, rinsed and drained
• 1 can 15.9 ounce fire roasted tomatoes
• 1 can 15.9 ounce pumpkin puree
• 2. ½ cups vegetable broth
• 1 cup brown lentils dry
• 1 onion minced
• 1 green bell pepper diced
• 1 carrot peeled and diced
• 2 garlic cloves minced
• 2 Tablespoons chili powder
• 1 teaspoon ground chipotle chili pepper optional
• ½ teaspoon kosher salt

Instructions

• Combine all ingredients except salt in the slow cooker. Stir well.
• Cover and cook on Low for 8 hours. Stir in the salt. Adjust seasoning to taste.

Nutrition

Serving: 1/4 recipe | Calories: 232kcal | Carbohydrates: 46g | Protein: 14g | Fat: 2g | Polyunsaturated Fat: 1g | Sodium: 1078mg | Fiber: 14g | Sugar: 11g

Here are the original photos that went with this recipe:

If you haven’t noticed, I really love Mexican food. Like, a lot. I could probably eat it every day and not get tired of it. My obsession started with traditional favorites like tacos and enchiladas, but it didn’t take long for me to fall in love with other dishes like tamales and mole.

I didn’t discover chilaquiles until recently, but it was basically love at first bite. Cripsy chips are coated in a thin sauce (I use salsa verde, but you could also use enchilada sauce or even mole), then then garnished with fresh toppings, salty cheese, and runny eggs. They have the spicy/salty/acidic/fresh balance that I’ve come to expect from good Mexican food. Plus, they basically make eating nachos for breakfast socially acceptable!

If you’ve been following along on Instagram, you might have seen that I’ve been sharing step by step photos of my baked chilaquiles verdes all week. They’re really simple to make, but they’re chock full of flavor.

To make them, there’s really just a few steps:

1. Make your salsa verde. Sure, you could use a store-brought salsa here. In a pinch, that makes sense. But fresh salsa verde is super easy to make, and the flavor can’t be beat. All you need is 15 minutes, a few tomatillos, some onion, a jalapeno or two, and a bunch of cilantro.
2. Bake your tortillas. Fresh tortillas – specifically white corn tortilla – REALLY make a difference here. They’re sturdier than store bought chips and have more flavor and less salt. Most recipes call for frying the tortillas, but I bake them to keep things on the lighter side. 
3. Gather your toppings. I like to add some freshness to my baked chilaquiles by making a simple salsa with fire roasted corn (I always have a bag or two in my freezer), red onion, and cilantro. I add crumbled queso fresco right into this mix. Queso fresco is a fresh cheese with a texture similar to mozzarella, but with a tangy, salty flavor similar to a mild feta. Cacique’s queso fresco is pretty easy to find here, even in stores that don’t have fancy cheese sections. You can use their store locator to find it near you.
4. Cook a few eggs. Because everything is better with an egg on top. I like mine over medium – soft enough for the yolk to be thick, but still a little runny but cooked enough so the whites are firm.
5. Put it all together. Coat your chips with salsa verde and bake them for a few minutes to let the flavors come together. I like to add some of my toppings before I bake them, too. Then, add the rest of your toppings and the eggs. I also serve mine with hot sauce (because hot sauce + eggs = life) and avocado slices to balance out the heat.

Print

Baked Chilaquiles Verde

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 264kcal

Author Lauren Keating

Ingredients

For the salsa verde:

• 6 to matillos husks removed
• ½ small white onion
• 1-2 jalapeno peppers
• ½ cup fresh cilantro
• 1 cup vegetable broth

For the baked tortillas:

• 8 while corn tortillas taco size
• 1 tablespoon vegetable oil

For the chilaquiles:

• ¼ cup frozen fire roasted corn thawed
• ¼ red onion diced
• ¼ cup fresh cilantro chopped
• ¼ cup crumbled queso fresco
• 1 generous pinch salt
• 4 eggs cooked over-medium
• 1 avocado sliced
• hot sauce and lime wedges for serving

Instructions

• To prepare the salsa verde, add all of the ingredients to a small saucepan and bring to a boil. Reduce to a simmer and and cover. Simmer 10-15 minutes, or until the ingredients are all soft. Transfer to a blender; blend until smooth. Season to taste with salt.
• While the sauce cooks, prepare the chips. Cut each tortilla into 8 wedges and brush lightly with oil. Arrange on a baking sheet in a single layer (I like to line my pan with a silpat). Bake at 350ºF for 10-12 minutes, or until lightly browned and crisp, turning halfway through.
• In a small bowl, combine the corn, red onion, cilantro, queso fresco, and salt.
• Transfer the baked chips to an oven proof pan. Pour 1/2 cup of salsa verde over the chips, stirring to coat well. Top with half of the corn salsa. Bake 5 minutes, or until warmed through.
• Top with fried eggs, avocado, and remaining corn salsa. Serve with additional salsa verde, lime wedges, and hot sauce.

Nutrition

Calories: 264kcal | Carbohydrates: 32g | Protein: 8g | Fat: 13g

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