For this month’s Progressive Eats menu, we’re celebrating the season with simple summer dishes. From blistered shishito peppers to pink lemonade slushies, these are the kind of recipes that are perfect for enjoying outside under the sun. Mix and match side dishes to go with your favorite burgers or just lay out a spread to pick at all afternoon! 

For me, summer wouldn’t be summer without this cucumber salad recipe. It’s one of my go-to summer traditions because it’s easy to make and super refreshing when it’s hot outside. 

Ingredients for cucumber salad

It’s so easy to riff on this fresh cucumber salad recipe to make it your own. Quality produce has been a little hit or miss these days, so I kept things salad simple with just cucumbers and red onions. But you can jazz it up by adding big slices of juicy heirloom tomato or avocado. If you prefer a creamier dressing, you can also stir in a tablespoon or two of sour cream. 

My “secret ingredient” for making the best cucumber and onion salad is tarragon vinegar. It has a wonderful bittersweet flavor with herbal notes and a hint of licorice. There’s really nothing quite like it. If you don’t have any, you can also use champagne vinegar.  I highly recommend giving tarragon vinegar a try though. You can buy it (affiliate link) or make your own. It’s also great on this lovely asparagus salad. 

I also like adding celery seed to my cucumber salad. It gives it a touch of celery flavor, without the stringy texture that sliced celery has. That texture just doesn’t belong here. If you don’t have celery salt, finely chopped celery leaves make a nice substitute. 

Is cucumber salad basically just pickles? 

I mean, yes. Pretty much! This salad is a little more complex and a little less acidic than you’d typically expect pickles to be, but at its core it’s basically a quick pickle. If you have any left over, it’s great on anything that pickles might be found on. Try putting it on burgers or pulled pork sandwiches or even adding some to shredded chicken tacos. 

What else is on the menu? 

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Simple Cucumber Salad

Course Healthy Salad Recipes

Cuisine American

Keyword cucumber and onion salad, cucumber salad, cucumber salad recipe

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 27kcal

Author Lauren Keating

Equipment

• Tarragon Vinegar

Ingredients

• 2 English cucumbers
• 1 red onion
• 2 Tablespoons tarragon vinegar
• 1 Tablespoon celery seed
• 1 teaspoon salt
• 1 teaspoon sugar

Instructions

• Thinly slice the cucumbers and onions. If you have a mandoline, this will help you get even slices, but a sharp knife also works well.
• Place in a large, nonreasctice bowl. Sprinkle with the celery seeds and salt.
• In a small dish, whisk together the vinegar and sugar until the sugar dissolves. Pour over the cucumber salad; let sit 10 minutes before serving.

Notes

This salad keeps well in the refrigerator for several days.

Nutrition

Serving: 1g | Calories: 27kcal | Carbohydrates: 6g | Protein: 1g | Sodium: 357mg | Fiber: 1g | Sugar: 3g

Old Fashioned Cabbage Soup

By now, you all know how much I love soup. It’s literally my favorite. And I do mean literally, none of this literally means figuratively nonsense. 

Usually, I like hearty, stick-to-your-ribs soup. Chicken and Sweet Potato. Miso Potato. Roasted Tomato with Goat Cheese. 

This healthy cabbage soup is on the other end of the spectrum. It’s light and brothy, and chock full of vegetables. On its own, it’s more of a snack than a complete meal. 

But there’s beauty in simplicity and this low carb soup is the perfect example of that. It’s deliciously savory and really warm. Exactly the kind of soup you want to sip when you’re snowed in. 

I’ve been really into cabbage in soup ever since I developed a cabbage roll soup recipe for my cookbook. It softens up and gets almost noodle-y in texture, which is great if you’re trying to keep your carbs down. It also adds some heft to this soup, making it feel more substantial than it is. 

Low Carb Cabbage Soup Ingredients

This beauty of this white cabbage soup recipe is that it’s made with really simple ingredients, most of which are pantry staples. 

Besides cabbage, you’ll need:

• Olive oil
• Vidalia onion
• Garlic
• Vegetable broth
• Carrots
• Celery
• Canned plum tomatoes

That’s it! 

Cabbage Soup Variations

Of course, you can always doctor it up depending on what you’re in the mood for or if you have any other vegetables hanging around the fridge that need to get used up. It’s great with green beans, peas, or even some kale.

You can also add a can of chickpeas or white beans to up the protein and make this a complete meal. Or brown some ground beef along with the onions for a hearty “unstuffed cabbage roll” soup. Cabbage soup with sausage is also fantastic!

Really, the options to adapt this recipe are endless. Have fun with it!

Can cabbage soup be frozen?

Yes, absolutely! Raw cabbage doesn’t freeze well for obvious reasons, but stewed cabbage and cabbage in soups like this one freezes really well. Since it’s already soft, you don’t need to worry about it wilting. 

I like to freeze cabbage soup in individual portions. It’s great when I need something for lunch in a pinch!

How to make cabbage soup in the crock pot

This soup is so easy to make on the stovetop that I don’t usually bother pulling out my slow cooker for it. But if you want to cook it that way, you definitely can. 

Since the vegetables release a lot of water and no evaporation occurs when you use a crock pot, reduce the broth to 6 cups. Otherwise, you’ll end up with a very brothy soup. 

What should I serve with cabbage soup?

If you ask me, no soup is complete without bread and butter. You could also serve it with homemade potato rolls or a grilled cheese sandwich. 

It’s also great topped with garlic croutons or crispy chickpeas for a little crunch. 

Or keep things low carb by serving it with crispy roasted radishes or rutabaga fries.

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Easy Cabbage Soup

This flavorful cabbage soup comes together in just about a half hour. It’s a great way to warm up on a chilly day!

Course Soups and Stews

Cuisine Italian

Keyword cabbage soup, cabbage soup recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 99kcal

Author Lauren Keating

Ingredients

• 2 Tablespoons olive oil
• 1 small sweet onion chopped
• 3 cloves garlic minced
• 8 cups low sodium vegetable broth
• 1 can 14.5 ounces plum tomatoes in puree, chopped
• ½ small head cabbage sliced
• 3 carrots peeled and sliced
• 3 celery ribs sliced
• 2 teaspoons Italian seasoning
• 1 teaspoon salt
• ½ teaspoon pepper
• ¼ cup chopped fresh parsley

Instructions

• In a large soup pot, heat the olive oil over medium-high heat.
• Add the onions and cook 3-5 minutes, until softened and transparent. Add the garlic and cook 1 minute.
• Pour in the broth, cabbage, carrots, celery, tomatoes and Italian seasoning. Bring to a boil. 
• Simmer for 30 minutes or until vegetables are tender. Stir in the parsley. Adjust seasoning to taste.

Nutrition

Serving: 1g | Calories: 99kcal | Carbohydrates: 14g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 4g | Sodium: 590mg | Fiber: 2g | Sugar: 7g

Air Fryer Salmon

I adore salmon. 

It’s truly one of the most versatile and delicious protein options and one that’s frequently overlooked or forgotten. 

A ton of people have told me that they’re afraid to cook salmon at home. This makes me so sad! It’s really easy, promise!  Especially when you use your air fryer to cook it.

There is no reason to avoid making this healthy salmon recipe. 

Salmon is one of the first proteins I tried cooking in my air fryer, and I still can’t get over how perfect it comes out. It’s crispy on the edges, but moist and flaky inside. 

If this is your first experience with either air fryer salmon, you won’t be disappointed.  This is the ultimate recipe that’s simple, packed with flavor, and easy to prepare. 

If you didn’t have time to defrost your fish, you can also use my method for air fryer salmon from frozen!

I plan to try all of my salmon recipes in the air fryer now.  This jerk salmon avocado rice bowl is a favorite, and I just know it would do great in the air fryer. My one pan orange salmon is another recipe that I think will cook beautifully in the air fryer. 

Tips for Cooking Fish in The Air Fryer

For some meats, you need to do specific things for best results. Salmon is one protein cooks beautifully cooked in the air fryer with minimal fuss. Season your salmon fillets, lay them inside your air fryer basket with room around each piece, and cook as directed below. That is it! 

My only tip is that it is best cooked skin side down and sprayed with olive oil spray before placing into the air fryer.  Your air fryer truly will make your meal planning much easier to manage.

Tip:  When cooking in your air fryer, spray the basket with oil before use to prevent sticking.  If you don’t have oil spray, you can brush on a bit of olive oil instead. Don’t be too heavy handed here – a little oil goes a long way!

How Long Do I Cook Salmon in the Air Fryer?

For an average salmon filet, you will cook at 390 degrees for 7-10 minutes.  If you prefer a rare cut of salmon, you can cook for less time.  

Food safety guidelines recommend cooking salmons to an internal temperature of 145 degrees. Personally,  I prefer salmon medium, or around 130 degrees. I actually didn’t think I liked salmon at all until a restaurant suggested I try it this way! I had only ever had it well-done previously, which gives it a dryer texture and fishier flavor. Cooked medium though, its succulent and delicious, with a delicate and sweet flavor. 

It’s up to you what you do, but if you’re like me and prefer your salmon less cooked be sure to buy the highest quality fish you can get your hands on.

The best way to determine the time you like is to start with the lower end of the time scale and add additional time if needed. 

What to Serve With Salmon Fillets

You can get really creative with side dishes to go with air fryer salmon!

It absorbs so much of the flavors around it that you can serve it easily with many options. I typically default to Asian flavors like my miso salmon with green tea broth but it’s also great with Caribbean flavors, barbecue sauce, or butter and basil.

I usually serve salmon with rice and vegetables. Broccoli is a favorite and also comes out amazing in the air fryer (here’s a great recipe for air fryer broccoli).   It is also delicious on a salad or in a wrap alongside other vegetables and sauce. 

This crunchy salmon salad with sriracha dressing is another great option that is delicious and shows just how versatile this salmon recipe could be with other ingredients.

More delicious salmon recipes

• Salmon and Sweet Potato Sheet Pan Dinner
• Easy Lemon-Glazed Salmon
• Miso Salmon Salad
• Gluten-Free Salmon Skewers
• Smoked Salmon Fritatta
• Sriracha Salmon Salad
• Jerk Salmon Rice Bowls
• Baked Salmon Patties
• Creamy Salmon Pasta

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Perfect Air Fryer Salmon

Perfect salmon filets are easy to make – just pull out your air fryer! Simply seasoned with great garlic and lemon flavor, this is a light and healthy option that takes no time to prepare. Give it a try and you’ll never want to cook salmon in a pan again!

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword air fryer salmon, healthy salmon recipe, lemon salmon

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 2 servings

Calories 289kcal

Author Lauren Keating

Equipment

• Crux 2.6 Qt. Touchscreen Air Convection Fryer

Ingredients

• ½ pound salmon fillets 1 ½ inch, bones removed
• 2 teaspoons olive oil
• ½ teaspoon garlic powder
• Salt and pepper
• 1 lemon cut into rounds

Instructions

• Lightly coat each fillet with olive oil and season with garlic powder, salt and pepper.
• Place fillets skin-side down in the basket of the air fryer. Cover the salmon with lemon slices Set air fryer to 390 degrees for 7-10 minutes. 
• When the air fryer is done check fillets with a fork to make sure they are cooked through to your liking.
• Once finished remove from the fryer and serve with a fresh lemon wedge, if desired.

Nutrition

Serving: 1g | Calories: 289kcal | Carbohydrates: 5g | Protein: 26g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 14g | Cholesterol: 71mg | Sodium: 218mg | Fiber: 1g | Sugar: 1g

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

This post was sponsored by North Country Smokehouse.

Have you ever noticed that sometimes the best recipes are the ones you end up throwing together with random ingredients? These paleo and whole 30 stuffed sweet potatoes came about when I was trying to clean out my fridge before we left town for a much-needed vacation. 

I grabbed some chicken, a crown of broccoli, and a package of bacon…and then searched high and low for other ingredients that would work before giving up and rolling with what I had. I was afraid that it would be the kind of boring, bland dinner that tastes healthy (and while I love when my food is healthy, you know how much I hate when it tastes that way!) 

To my surprise, this stuffed sweet potato recipe was actually loaded with flavor. They were completely delicious and I couldn’t wait to eat the leftovers for lunch the next day. 

Paleo/Whole 30 complaint bacon can be tricky to find sometimes, but North Country Smokehouse recently launched a new line of sugar-free bacon that’s perfect for people doing Whole 30 or with a paleo or keto lifestyle. There are two products in the line – fruitwood smoked bacon and applewood smoked bacon – and they’re available at retailers like Hannaford, Whole Foods, Big Y, and Stop & Shop (find it near you with their store locator), which I’m really excited about. You can also buy it online!

North Country Smokehouse is located in Claremont, New Hampshire and is one of the last few-remaining family owned smokehouses in the country. They smoke their bacon low and slow for over 10 hours, giving it a rich, smoky flavor. Just a few strips was enough to give thee sweet potatoes a ton of flavor. 

The bacon is made with 100% all-natural ingredients, no sugar, no antibiotics, no sodium nitrates or nitrites (which is why it isn’t as red as traditional bacon), no added growth hormones, and is certified humane raised and handled. The applewood version is also organic and is made from pork fed a vegetarian and non-GMO diet. 

How to make baked sweet potatoes in the slow cooker

I’m always starving when I get home from work, so baking potatoes in the oven on a weeknight is out of the question. I got a head start on these stuffed sweet potatoes by “baking” them in a slow cooker all day. It’s so easy, and they come out perfectly! Just scrub the potatoes clean and poke them all over with a fork, then put them in your slow cooker. Cover and cook on low for 8-10 hours – they’ll be super soft and fluffy! 

The skins won’t be as crisp as potatoes baked in the oven, but it’s still delicious. And it will crisp up in recipes like this one that are finished in the oven.

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Chicken + Bacon Stuffed Sweet Potatoes

Paleo and Whole 30 stuffed sweet potatoes are filled with a flavorful combination of chicken, bacon, and broccoli for a flavor-packed dinner that's super easy to make!

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword paleo stuffed sweet potatoes, stuffed sweet potatoes

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Additional Time 8 hours hours

Total Time 8 hours hours 40 minutes minutes

Servings 4 servings

Calories 209kcal

Author Lauren Keating

Equipment

• Hamilton Beach Slow Cooker

Ingredients

• 2 large sweet potatoes
• 4 slices sugar-free bacon
• ¼ red onion thinly sliced
• 3 cups broccoli florets
• ½ pound boneless skinless chicken breasts, diced
• ¼ teaspoon paprika
• ¼ teaspoon crushed rosemary
• Sea salt and pepper

Instructions

• Scrub the sweet potatoes and poke them all over with the prongs of a fork. Place them in a slow cooker and cook on low 8-10 hours.
• Heat your oven to 400F.
• Add the bacon to a cold skillet set over medium heat. Cook 8 minutes, until beginning to crisp. Remove the bacon from the pan and let drain on paper towels.
• Add the onion and broccoli to the skillet and cook 4-5 minutes, until they begin to soften. Add the chicken, paprika, rosemary, salt, and pepper; cook 5-6 minutes, to until cooked through.
• Cut the potatoes in half lengthwise and arrange on a greased baking sheet. Scoop out some of the flesh from each potato to form a shallow boat. Fill each potato with the chicken and broccoli mixture. Bake for 20 minutes, until the potato skins are crisp and the broccoli is lightly charred.

Notes

Don't throw out the scooped out sweet potato - use it for sweet potato breakfast bowls!

Nutrition

Calories: 209kcal | Carbohydrates: 19g | Protein: 15g | Fat: 8g | Saturated Fat: 2g | Cholesterol: 33mg | Fiber: 3g | Sugar: 6g

I feel like I must have done something to piss off the blogging gods. This summer, nothing is going my way!

Back in April, my laptop died. Annoying for anyone but particularly obnoxious when you’re a blogger! I made do with a borrowed one I but it wasn’t the same without all of my files and programs set up the way I’m used to.

I FINALLY got a new one a few weeks ago. I went with a surface, which I love so far,  but switching to windows after using a Mac for over a decade takes some getting used to!

I was finally getting back into the swing of things when I broke my stove.

Like, seriously? A jar of salsa fell at just the right angle and smashed the glass stovetop into a million pieces. Somehow the jar didn’t even break! A replacement will be here in about a week.

In the meantime, at least it’s still grilling season.

I’ve been all about healthy foil pack recipes this summer as it is, and it looks like I’ll be making some more this week.

Foil pack recipes are great for any night, but they’re especially useful for camping since you don’t need pots and pans.

That also means they’re great when you don’t feel like doing dishes. For me, that’s every night.

And, as I just discovered, they’re perfect when your stove isn’t available. If you think you might do a kitchen reno soon – or if you’re just a butterfingers like me – you’ll definitely want to bookmark these healthy foil packet meal ideas.

These mostly focus on dinners, with everything from beef to shrimp, but I also included one of my favorite foil pack desserts.

Where appropriate, I’ve made a note about any special diet they fall under (paleo, whole 30, dairy-free, gluten-free…although people just love putting corn into these, so there aren’t as many paleo/Whole30 options as my roundups usually have.) As always, please check your product labels to ensure there are no hidden ingredients if you follow a special diet.

Foil Pack Chicken Fajitas (Paleo, Whole 30, Gluten Free, Dairy Free)

Fajitas are always a crowd favorite and this foil pack version is no exception. Zucchini adds extra flavor that’s perfect for the season. Paleo/Whole 30 /Gluten Free/Dairy Free depending on your toppings.

Make This Recipe

Caprese Chicken Foil Packets – Grill, Oven or Camping Recipe

It seems like caprese recipes are everywhere lately, and for good reason. The classic combination of summer tomatoes, fresh basil, and creamy mozzarella is so good! I’d serve this chicken caprese over zucchini noodles for a dinner that screams late summer. Gluten-free

Make This Recipe

Southwestern Chicken Packets.

Southwestern Chicken Packets. These foil packs are loaded with bold southwest flavors, thanks to corn, beans, and pepper jack cheese. Use your favorite gluten-free taco seasoning to keep this recipe gluten-free.

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Old Bay Shrimp Foil Packs

Old Bay Shrimp Foil Packs are a classic seafood boil made easy. It doesn’t get any more summery than this! gluten free/dairy free.

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Honey Garlic Shrimp Foil Packets

These shrimp foil packs cook quickly, so they’re a natural fit when it comes to grilling. These foil packs get their flavor from a kiss of sweet and sticky honey glaze. Yum! Gluten Free/Dairy Free.

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Caesar Grilled Salmon Foil Packets

Salmon foil packs always remind me of Girl Scout camp when I was a kid. I love the addition of artichoke hearts, juicy tomatoes, and Cesear salad dressing to this recipe. Gluten Free

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Foil Pack Southwest Sausage and Potatoes

Foil Pack Sausage and Potatoes would be perfect for dinner or breakfast! They’re ready in just 15 minutes, with minimal cleanup. Win-win! Gluten free/swap oil for butter to make them dairy free.

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Garlic Steak and Potato Foil Packets | Food Faith Fitness

I don’t even know what to say about this recipe besides WOW. I’m making it as soon as I can. Paleo/Gluten Free/Whole 30/Dairy Free.

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Grain Free Apple Crisp Foil Packs (Paleo, Gluten Free)

This has been one of my favorite desserts this summer, but it can also double as breakfast. Paleo/Gluten Free.

Make This Recipe

I have a major weakness for olives. I can’t help myself — if I see them on a menu, there’s a pretty good chance that I’ll end up ordering them.

Roast olives are especially magical.

The flavor mellows out and gets super buttery and delicious. I’ve roasted them with everything from potatoes and chorizo to salmon and I’ve never been disappointed.

A few months ago I stumbled upon the cutest pizza place in Hudson, NY, called oak. You can imagine my excitement at seeing that they had a wood-roasted olive appetizer on the menu. Swoon. I got those and Shawn got some anchovies (to each their own but anchovies aren’t my thing). We were both in heaven.

Their pizza was also fantastic. I can’t recommend the white mushroom pizza with capers and garlic highly enough.

When I was looking for an easy party snack the other day, my mind immediately went back to those wood roast olives.

With a few tweaks, I ended up with a foil pack grilled olive appetizer recipe that knocked my socks off.

I used a combination of black, green, and kalamata olives and wrapped them up with thinly shaved fennel, garlic, orange zest, and red pepper flakes.

Then I grilled them just long enough to soften the fennel and bring out the warm, buttery flavor of the olives.

These roast olives are delicious on their own as a snack or served with crackers or baguette like a chunky tapenade.

They’re also fantastic spooned over grilled fish or roughly chopped as a sandwich spread.

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Grilled Olives with Fennel and Orange

Look for high-quality olives packed in either oil or water for this recipe.

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 8

Author Lauren Keating

Ingredients

• 2 cups mixed olives I like a combination of green, black, and kalamata
• ½ small fennel bulb shaved (about 1/4 cup)
• 1 orange zested
• 2 garlic cloves minced
• 1 Tablespoon red pepper flakes
• ½ teaspoon dried oregano

Instructions

• Combine all ingredients on a piece of heavy-duty foil. Fold the edges of the foil around the olives to enclose them. 
• Grill on high heat for 10-15 minutes, or until the olives are warm and the fennel has softened. 

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

This recipe for ginger sesame zucchini noodles has been a long time coming. Baked Sesame Chicken Wings are one of my absolute favorite recipes on this blog. The last time I made them, for New Year’s Eve, my mom mentioned that she thought the ginger sesame sauce would be great on noodles. I agreed and haven’t been able to get that idea out of my head.

We haven’t been eating a lot of pasta lately, but I was even more excited about the idea of making it with zucchini noodles! I added some shrimp for protein and was really happy that such a healthy and delicious dinner could come together in just about 10 minutes.

How to make zucchini noodles

Zucchini noodles (zoodles!) are a staple of my diet these days – they’re easy, tasty, and go with just about anything. The other day I was waiting in line for a zucchini noodle bruschetta bowl at one of my favorite food trucks when no fewer than three people looked at the sign and asked what zucchini noodles were. It made me a little sad that so many people are missing out!

Zucchini noodles are exactly what they sound like – fresh zucchini that’s cut into long, noodle-like strands. Since zucchini doesn’t have a lot of flavor on it’s own, they take on the flavor of whatever you cook them with and they’re a fantastic low cal and gluten-free alternative to pasta. You can use a spiralizer (affiliate link) or a box grater to cut them yourself (a great option in the summer when zucchini are cheap and plentiful!) or you can but them pre-cut (look for them in the produce section.) I’ve also tried frozen zucchini noodles, but I don’t recommend them since they can be pretty soggy. We love them with red sauce and meatballs, in zucchini noodle pad thai, or sauteed with fresh herbs + hazelnuts.

You can boil them for a minute or two or sautee them. Or, you can eat zucchini noodles raw! That’s been my favorite way to enjoy them recently because they have a firmer texture, and it’s how I made these ginger sesame zoodles.

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Ginger Sesame Zucchini Noodles

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Calories 371kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon avocado oil or olive oil
• ½ pound medium raw shrimp
• 2 Tablespoons coconut aminos
• 2 Tablespoons sesame oil
• 1- inch piece of fresh ginger peeled and grated
• 2 cloves garlic grated
• 2 green onions thinly sliced
• 1 Tablespoon sesame seeds
• 1 pound zucchini spiralized

Instructions

• Heat the oil in a large skillet set over high heat. Add the shrimp and cook 4-5 minutes, or until bright pink and cooked through. 
• While the shrimp cook, combine the coconut aminos, sesame oil, ginger, garlic, green onions, and sesame seeds in a large bowl. Add the zucchini noodles and toss to coat. 
• Divide the zucchini noodles between two plates. Top with shrimp. 

Nutrition

Calories: 371kcal | Protein: 17g | Fat: 29g | Saturated Fat: 3g | Cholesterol: 165mg | Fiber: 1g | Sugar: 3g

If you’ve been looking for an Instant Pot Chicken Curry recipe that is certain to be a game changer, this is the one for you!

Before I bought my Instant Pot, I didn’t really get the hype. I’d read the reviews, and I knew the “basic” functions…but once I started making recipes in it, I was floored. First, I was all about making instant pot red beans and rice. But my latest love is this Indian-style curry recipe. One bite of this and my taste buds were begging for more.

We used to eat Indian-style curries all the time, but over the last few years, we started to default more to Thai curries. This instant pot curry brought me right back though – I had almost forgotten how tasty this recipe is! The key is to use a good curry powder. I like to buy mine in bulk from the Indian grocer, but McCormick’s is also good. Use a standard curry powder for this recipe, not Madras curry powder which is very spicy.

You can also make your own curry powder out of dried spices that you might already have in your cabinet.

If you have leftover curry powder, use it in this Corn Salad, Tofu Curry Pot Pie or make these delicious Sweet Potato and Quinoa Patties with Curry Sauce. For a vegetarian meal, give this aubergine curry a try.

I’m a lover of all things curry so this Instant Pot Chicken Curry recipe was perfect for me. It’s an easy recipe with simple ingredients (and it’s Whole 30 compliant!!). But if you ask me the best part is being able to put everything in the Instant Pot and let it do its thing.

I’m a huge fan of my slow cooker and use it often, but the downside is that you have to plan your meal in advance. The Instant Pot solves that problem. You can use it for the same kind of recipes, but it only takes a few minutes to cook instead of hours. This curry gets the tender, fall-apart texture of stewed chicken in just about 15 minutes.

I also really love the Instant Pot’s saute feature. For this curry recipe, I use it to toast the spices and brown the chicken before adding the coconut milk and turning on the pressure.

To round out the meal, I love serving this curry with Instant Pot jasmine rice.

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Instant Pot Chicken Curry

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Author Lauren Keating

Ingredients

• 1 teaspoon ground cumin
• 1 Tablespoon minced fresh ginger
• 2 Tablespoons olive oil
• 2 pounds boneless skinless chicken thighs or breasts, cut into bite-sized pieces
• ¼ cup curry powder
• 1 can 15 ounces coconut cream or full fat coconut milk
• ¼ teaspoon salt
• 1 small can 8 ounces tomato sauce (optional, for a less spicy curry)
• Cauliflower rice and cilantro for serving

Instructions

• 1. Turn pot to sauté mode. Place cumin and ginger in dry pot. Toast for about 1 minute, until fragrant but not browned. 
• 2. Add oil, chicken, salt and curry powder. Cook for 3-4 minutes, or until the chicken begins to brown.  Stir in the coconut milk and tomato sauce (if using). 
• 4. Cover and lock the pressure cooker and make sure the valve is set to "sealing." Cook on high pressure for 10 minutes, then manually release.
• 5. Serve the chicken over cauliflower rice. Garnish with cilantro.