Tag: low carb

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Stuffed Lasagna Peppers

stuffed lasagna peppers

Here’s a low-carb, gluten-free version of lasagna that has all the hearty flavors of the classic lasagna dish. Best of all, the tasty ingredients are all packed in sweet and vibrant bell pepper cups.

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Round plate with bell peppers stuffed with meat sauce and topped with melted cheese.

Now, we know that lasagna can sometimes be tedious to make, but here’s an easy meal prep version that you can make in advance for your next weeknight meal.

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Why is this lasagna pepper recipe great for meal prep?

  • Fewer prep steps than your traditional lasagna recipe, but has all the same flavors found in the classic dish
  • You can still add tons of flavor even without the extra pasta, and it’s a great way to incorporate more vegetables into the dish
  • You can keep it simple by using pre-made marinara sauce
Round plate with bell peppers stuffed with meat sauce and topped with melted cheese.

Super Simple Ingredients You’ll Need for Stuffed Lasagna Peppers

  • Ground Beef: We used lean ground beef, but you can also use ground turkey, ground chicken, and ground Italian pork sausage
  • Marinara Sauce: We used the store-bought sauce. Be sure to read the nutrition label and pick the one with less sugar in the ingredients
  • Bell Peppers: You can use any color, but we opted for red bell peppers because they are sweeter and enhance the flavors of the marinara sauce
  • Cheese: We used shredded mozzarella cheese, but you can use whatever you have on hand
Glass meal prep containers with bell peppers stuffed with meat sauce and topped with melted cheese.

How to Make Stuffed Lasagna Peppers

  • Start with the meat sauce: Saute your onions until they soften, then add the ground beef, and seasonings, and cook until golden brown.
  • Mix in the marinara sauce: After your beef has cooked, pour in the sauce.
  • Assemble the peppers: After you cut the peppers in half, remove the seeds, and use a scoop to fill in each half with the meat sauce.
  • Bake the peppers: Bake them until they are tender. In the last 5 minutes, top it off with shredded cheese and continue to bake until the cheese melts.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with bell peppers stuffed with meat sauce and topped with melted cheese.

Meal Prep Variations

  • If you’re not a fan of bell peppers, you can also use portobello mushrooms or zucchini boats as your vegetable base for the meat sauce.
  • If you want to add more vegetables to the dish, add chopped spinach, or sliced mushrooms to the meat sauce.
  • If you’re a cheese lover, you can also layer ricotta cheese or cottage cheese in between the meat sauce when stuffing your pepper
Stuffed lasagna peppers

Stuffed Lasagna Peppers

Baked Lasagna Stuffed Peppers filled with savory meat sauce and topped with gooey melted cheese!
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Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan
  • baking dish
  • oven

Ingredients
  

  • 8 oz ground beef
  • 1/4 cup red onions (diced)
  • 1 cup marinara sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 red bell peppers
  • 1 tablespoon olive oil
  • 1/2 cup shredded mozzarella cheese

Instructions
 

  • Preheat the oven to 400F. Add olive oil to a saute pan on medium-high heat. Saute the onions until they soften (about 2 to 3 minutes). Next, add the ground beef and seasonings and saute until it is fully cooked and golden brown (about 5 to 6 minutes). Then, add the marinara sauce and stir it all together.
  • Cut the bell peppers in half and remove the ribs and seeds. Stuff each bell pepper half with the marinara meat sauce. Place the stuffed peppers on a sheet pan and bake in the oven for 20 minutes.
  • In the last 5 minutes, remove the peppers from the oven and top it off with shredded cheese. Place it back in the oven for another 5 minutes until the cheese melts.

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Roasted Lemon Italian Chicken with Rutabaga

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Frequently Asked Questions

How long to bake the bell peppers?

For this recipe, we baked it for 20 minutes because we like our peppers to still have a crunch. And if you are making this in advance for your weekly meal prep, the bell peppers will continue to get tender when you reheat them in the microwave. However, if you really like tender roasted peppers, you can pre-bake them for 20 minutes before you fill them with meat sauce.

Are these Stuffed Lasagna Peppers Keto Friendly?

Yes, just be sure the marinara sauce you get is lower in sugar. 

Can you freeze lasagna stuffed peppers?

Yes, they are freezer friendly. Just wrap them individually and store them in a freezer bag for up to 3 months for the best quality.

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Roasted Lemon Italian Chicken with Rutabaga

roasted chicken and rutabaga

Juicy chicken thighs baked with crispy chunks of rutabaga in a warm paprika spice that is perfect for a hearty weeknight dinner.

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Calories: 810kcal | Carbohydrates: 46g | Protein: 42g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 788mg | Potassium: 1649mg | Fiber: 8g | Sugar: 12g | Vitamin A: 457IU | Vitamin C: 86mg | Calcium: 159mg | Iron: 4mg

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Plate with roasted chicken thighs and root vegetables, topped with lemon slices and red onions.

We love roasted chicken thighs because they are juicy, flavorful, and so simple to make.

They go really well with almost any kind of roasted vegetables such as broccoli, asparagus, bell peppers, and your classic roasted potatoes.

For this recipe, we wanted to highlight the underrated rutabaga vegetable.

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What is Rutabaga?

  • Rutabaga is a root vegetable that is actually a cross between a turnip and a cabbage.

  • It can be eaten raw, but it is usually roasted, mashed like potatoes, or used in stews, and in casserole dishes.

  • They look similar to turnips with brownish-yellow or purple skin that is rather tough, therefore, it is best to wash them and remove the skin before cooking them or eating them.

  • Rutabaga is also lower in calories than your other root vegetables, and also higher in fiber, and rich in Vitamin C. Adding them to your diet can help with weight loss and provide great health benefits.

Plate with roasted chicken thighs and root vegetables, topped with lemon slices and red onions.

Recipe Ingredient and Variations:

  • Chicken Thighs: We used chicken thighs in this recipe because they are budget-friendly, and we occasionally enjoy and indulge in the golden brown crispy skin from roasting the chicken thighs. However, if you want to keep this meal lean, you can also use chicken breast or chicken tenderloins.

  • Rutabaga and Potato: We made this a one-pan meal and roasted the vegetables alongside the chicken thighs for easy cleanup.

  • Lemon: Adding citrus and the zest of the peel always brightens up the flavors.

  • Aromatics: We used red onions and garlic, but you can also use shallots for this recipe.

  • Seasonings: We kept it simple with pre-made Italian seasoning, paprika, garlic powder, and salt.

  • Olive oil: Always coat your protein and vegetables when roasting them in the oven. This will help crisp up the chicken and the root vegetables.

Glass casserole dish with roasted chicken thighs and root vegetables, topped with lemon slices and red onions.

Easy Basic Steps to Make Roasted Chicken and Rutabaga

  1. Preheat the oven to 400F. In a small bowl, mix together the seasonings.

  2. Place the chicken in one bowl and sprinkle it with half of the seasonings, then drizzle with some olive oil.

  3. Next, peel the rutabaga and potato and cut them into cubes. Place them in another mixing bowl and also sprinkle them with the seasonings and coat them with olive oil.

  4. Place all of the ingredients on a sheet pan and layer the lemon slices on top of the chicken.

  5. Top everything off with the diced red onions and minced garlic.

  6. Bake everything in the oven for 35 minutes until the chicken reaches an internal temperature of 165F and the chicken reaches gets your desired crispiness of the skin.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with roasted chicken thighs and root vegetables, topped with lemon slices and red onions.

Meal Prep Tips for Roasted Chicken and Rutabaga

  • Cook method variations: You can also make this recipe in the Air Fryer (cook at 360F for 20-25 minutes).

  • To Serve: Serve with a fresh side salad or a hot roll.

  • To Store: Store it in an airtight container for up to 3 to 4 days in the refrigerator.

  • To Reheat: Warm it up in the microwave for a few minutes.

roasted chicken and rutabaga

Roasted Lemon Italian Chicken with Rutabaga

A classic roasted chicken with your new favorite root vegetable-buttery, sweet, and savory rutabaga.

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Prep Time 5 minutes
Cook Time 40 minutes

Course dinner, Main Course
Cuisine American, Italian

Servings 2
Calories 810 kcal

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients

  

  • 4 chicken thighs
  • 1 large rutabaga
  • 1 russet potato
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 lemon (sliced)
  • 1/4 cup red onion (sliced)
  • 1 tablespoon garlic (minced)
  • 2 tablespoon olive oil

Instructions

 

  • Preheat the oven to 400F. In a small bowl, mix together the italian seasoning, paprika, garlic powder, and salt.
  • Place the chicken in a mixing bowl and sprinkle the chicken with half of the seasoning mixture, then drizzle it with half of the olive oil.
  • Next, peel the rutabaga and potato and cut them into 1 inch cubes. Place the cubed rutabaga and potato in another mixing bowl and sprinkle the rest of the seasonings and drizzle with the rest of the olive oil and mix well
  • Place both the chicken and veggies on a sheet pan. Layer the lemon slices on top of the chicken. Top the veggies with the diced red onions and minced garlic
  • Bake everything in the oven for about 35 to 40 minutes until the chicken reaches an internal temperature of 165F.

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 810kcalCarbohydrates: 46gProtein: 42gFat: 52gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 221mgSodium: 788mgPotassium: 1649mgFiber: 8gSugar: 12gVitamin A: 457IUVitamin C: 86mgCalcium: 159mgIron: 4mg

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Frequently Asked Questions

What temperature do you cook chicken thighs?

Chicken should always be cooked to at least an internal temperature of 165F.

What does roasted rutabaga taste like?

When eaten raw, they have a bit of a bitter taste similar to a turnip, however, when cooked, gain a buttery and sweet & savory combination, much like a sweet potato. 

Is rutabaga a low-carb vegetable?

Rutabaga is much lower in carbs than most root vegetables and makes for a great choice for those on low-carb diets. 1 cup of cubed rutabaga has approximately 12 grams of carbs.

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Spaghetti Squash with Sausage and Peppers

sausage squash

This Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe is a delightful combination of flavors, budget-friendly ingredients, and simplicity. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe ensures that anyone can create a delicious and satisfying meal without breaking the bank. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a tasty, budget-friendly feast!

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Round bowl with spaghetti squash, sausage, and bell peppers.

Why this Recipe is Budget Friendly

Let me tell you why this Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe is not only delicious but also budget-friendly! Whether you’re a student, a family on a budget, or simply looking to make economical meal choices, this Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe provides a wallet-friendly option that doesn’t compromise on taste or nutrition. 

Spaghetti Squash: Spaghetti squash is often more affordable compared to other types of winter squash. It’s a great alternative to traditional pasta, offering a low-cost, nutrient-rich base for your meal.

Beef Sausage: While beef sausage can vary in price depending on the quality and brand, it is generally a more budget-friendly option compared to other cuts of meat. You can often find economical packages of beef sausage at your local grocery store, making it an accessible protein source for your meal.

Red Bell Peppers: Red bell peppers are usually reasonably priced, especially when they are in season. They are versatile vegetables that add flavor, color, and nutrients to your dish without breaking the bank.

Simple Seasonings: This recipe calls for basic seasonings like garlic powder and salt, which are affordable pantry staples found in most kitchens. These simple ingredients add flavor and depth to the dish without requiring additional expensive spices or herbs.

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Here’s What You’ll Need for Sausage and Spaghetti Squash

Let’s dive into the incredible ingredients that make this Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe a true taste sensation!

  • Spaghetti Squash: This unique winter squash variety is a low-carb alternative to traditional pasta. When cooked, its flesh transforms into tender strands resembling spaghetti noodles. The mild and slightly nutty flavor of spaghetti squash provides a delightful base for the other ingredients to shine.
  • Beef Sausage: Made from ground beef combined with a delicious blend of spices, beef sausage adds a hearty and savory element to this dish. Its rich flavor and tender texture create a satisfying contrast with the spaghetti squash. You can use pre-cooked beef sausage links or remove the casings and crumble raw sausage for browning.
  • Red Bell Peppers: Bursting with vibrant color and sweet flavor, red bell peppers are the perfect partner for this dish. They add a refreshing crunch and a subtle touch of sweetness, balancing the richness of the beef sausage. Not only do they elevate the taste, but they also bring a pop of visual appeal to the meal.

These three key ingredients come together to create a harmonious flavor profile that’s both satisfying and nutritious. The spaghetti squash provides a lighter, low-carb base, while the beef sausage adds robustness and protein. The red bell peppers contribute freshness and a hint of natural sweetness, resulting in a well-balanced and delicious combination.

Round bowl with spaghetti squash, sausage, and bell peppers.

Easy Steps to Make Oven Baked Spaghetti Squash

  1. Pre-heat the oven to 400F.
  2. Then, cut the spaghetti squash in half and remove the seeds. Coat the flesh with olive oil and place it on a sheet pan. Roast the spaghetti squash until it becomes tender and easily strands into those delightful “noodles.”
  3. While that is happening, sauté the vibrant red bell peppers to bring out their natural sweetness and add a touch of freshness to the dish.
  4. Next, cook the beef sausage in a skillet until it’s browned.
  5. Combine it all together, sprinkle with a pinch of garlic powder and a dash of salt, and voila! You’ve got yourself a mouthwatering masterpiece.

Reference the recipe card below for detailed instructions.

Glass meal prep container with spaghetti squash, sausage, and bell peppers.

Meal Prep Tips for Sausage Spaghetti Squash

  • What I absolutely adore about this recipe is its versatility. Not only does it make for an incredible meal prep option, but it also leaves you with delightful leftovers that you can enjoy in various ways. Slice up the leftover beef sausage and use it as a pizza topping for a savory twist. You can also mix it into a frittata or scramble it with eggs for a protein-packed breakfast. The possibilities are endless! 
  • Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days for the best quality.
  • To reheat, you can either use the microwave or reheat it on the stovetop. If using the microwave, place a portion in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat in 1-minute increments until it’s heated through. If reheating on the stovetop, warm it in a skillet over medium heat, stirring occasionally until it’s thoroughly heated.
Glass meal prep containers with spaghetti squash, sausage, and bell peppers.
sausage squash

Spaghetti Squash with Sausage and Peppers

Spaghetti Squash with Beef Sausage and Red Bell Peppers is a wallet-friendly option that does not compromise on tate or nutrition.

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Prep Time 5 minutes
Cook Time 45 minutes

Course dinner
Cuisine American

Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula
  • sheet pan
  • oven

Ingredients

  

Spaghetti Squash Bake

  • 1/2 small spaghetti squash (8 inches in length)
  • 1 tablespoon olive oil

Sausage and Bell Peppers

  • 6 oz pre-cooked beef sausage (sliced)
  • 1 red bell pepper (diced)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions

 

Spaghetti Squash Bake

  • Pre-heat the oven to 400F. Carefully slice the spaghetti squash in half. Scoop out the seeds with a spoon. Place the squash, flesh side up, on a sheet pan. Coat with olive oil and bake in the oven for 40 minutes.
  • Once the squash is cooked, let it cool before shredding the squash flesh with a fork.

Sausage and Peppers

  • Slice the sausage into rounds and cut the peppers into one-inch cubes.
  • Add oil to a saute pan on medium-high heat and saute the bell peppers until they soften. Next, add the sausage and continue to stir for another 3 to 4 minutes until sausage is golden brown.
  • Finally, mix in the cooked squash and season with garlic powder and salt.

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Frequently Asked Questions

Can I use a different type of sausage?

Absolutely! While beef sausage pairs wonderfully with the flavors in this recipe, you can experiment with other types of sausage such as turkey sausage, chicken sausage, or even vegetarian sausage if you prefer.

How do I choose a ripe spaghetti squash?

Look for spaghetti squash that feels firm and heavy for its size. The skin should be smooth and free of soft spots or blemishes. A ripe spaghetti squash will have a bright yellow color.

Can I substitute the red bell peppers with other vegetables?

Certainly! If you’re not a fan of red bell peppers or prefer different vegetables, feel free to get creative. You can substitute them with zucchini, mushrooms, cherry tomatoes, or any other veggies you enjoy.

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Easy Stuffed Poblano Peppers

stuffed poblano pepper

Easy, baked southwest stuffed pepper recipe with ground beef. Bold, savory flavors are served on top of a bright and colorful cilantro sweet potato and cauliflower rice.

stuffed poblano pepper

Southwest Stuffed Poblano Peppers

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Prep Time 5 minutes
Cook Time 20 minutes

Course dinner, Main Course
Cuisine American, Latin, Mexican, Southwest

Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • saute pan

Ingredients

  

  • 2 each poblano peppers (cut in half, seeds removed)
  • 12 oz lean ground beef
  • 1/4 cup red onions (diced)
  • 8 oz fire roasted diced tomatoes (drained)
  • 4 oz diced green chiles (drained)
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 3 cups sweet potato and cauliflower rice (recommend Green Giant's brand)
  • 1/4 cup cherry tomatoes (sliced)
  • 1/4 cup cilantro (chopped)

Instructions

 

  • Pre-heat the oven to 350F
  • Arrange the poblano peppers in a single layer on a sheet pan and bake for 10-15 minutes
  • Meanwhile, add oil to a pan on medium high heat and saute the onions until they soften
  • Next, add the ground beef and season with chili powder, cumin, garlic powder, and salt. Continue to saute for about 5 to 8 minutes until the meat is browned and cooked through
  • Then, stir in the roasted diced tomatoes and diced green chilies
  • Heat the sweet potato and cauliflower rice in the microwave according to the packaged instructions
  • Once the peppers have cooked from the oven, let them cool for a few minutes and carefully spoon in the ground beef mixture into each pepper half
  • Serve the stuffed peppers on top of the sweet potato and cauliflower rice
  • Garnish with fresh diced tomatoes and chopped cilantro

Notes

Note: Feel free to add additional toppings such as shredded cheese, guacamole, or sour cream. You can also add beans, corn, or other veggies to your ground beef mixture. 
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Creamy Cauliflower Mashed “Potatoes” with Roasted Pistachios

mashed cauliflower

This cauliflower mashed “potatoes” is so much creamier than you can ever imagine. It is filled with such great flavor and serves as a great low-carb alternative to your classic mashed potatoes.

Ease of Making: Easy

This would make a perfect side dish for any cold winter feast and will be a great addition to Thanksgiving entrees. 

If you’re looking for an easy side dish to prep for the holidays, try this dish. No need for peeling and cooks in less time than your classic mashed potatoes.

How to Cook Cauliflower Mashed “Potatoes”

  1. Start with steaming your cauliflower florets.
  2. Meanwhile, saute the garlic.
  3. After the cauliflower florets have gotten tender, add the garlic and florets into a blender.
  4. Season with salt and blend until smooth.
  5. Place the cauliflower in a heated pot and mix in the butter, sour cream, and parmesan cheese
  6. Top it off with fresh chives and roasted pistachios

Meal prep tips for Mashed Cauliflower

Does cauliflower really taste like mashed potatoes?

While the texture may be close, they will not exactly taste the same. Cauliflower will naturally be blander because of the water content. Try roasting the cauliflower instead of steaming for a firmer mash. Roasting it will also give it a sweeter and nuttier flavor. We also added the same herbs that we normally would add to mashed potatoes such as chives.

How to make mashed cauliflower creamy?

Mix in cheese, butter, sour cream, and milk to make it rich and smooth.

What can you eat with Mashed Cauliflower?

It is a great side dish to accompany any roasted or pan-fried protein such as tender roasted beef, pork chops, or roasted chicken.

mashed cauliflower

Creamy Mashed Cauliflower “Potatoes” with Roasted Pistachios

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Prep Time 5 minutes
Cook Time 20 minutes

Course Side Dish
Cuisine American

Servings 6

Equipment

  • boiling pot
  • steamer
  • immersion blender or food processor

Ingredients

  

  • 8 cups cauliflower florets
  • 1/4 cup unsalted butter
  • 1/4 cup sour cream
  • 1/4 cup parmesan cheese
  • 6 each garlic cloves (peeled)
  • 1/2 cup roasted pistachios (shelled)
  • 2 tbsp chives (chopped)
  • 1/4 tsp salt
  • 1 tbsp olive oil

Instructions

 

  • Boil water in a large pot. Place the cauliflower in the steamer and place it over the large pot. Steam for 15 minutes until the cauliflower is tender
  • Next, add olive oil to a medium pot and saute the garlic for about a minute until it is toasted
  • Add the cauliflower, garlic, and salt in a food processor and blend until smooth
  • Scoop the cauliflower into another heated medium sized pot and stir in the sour cream, butter, and parmesan cheese. Add salt to taste
  • Top it off with freshly chopped chives and roasted pisatchios

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Easy Air Fryer Chicken Kebabs Recipe

Kebabs are one of the tastiest dishes stacked with tender marinated meats and bright colored veggies. Not only do bell peppers and cherry tomatoes add great flavor to this dish, but they are also full of essential nutrients that are good for your health. Bell peppers and cherry tomatoes are great sources of Vitamin A, Vitamin C, and potassium. A diet rich in vegetables can help reduce the risk of developing heart disease and certain types of cancers. The fibers help keep your digestive tract working properly. Along with being full of nutrients, they are low-calorie and deliver a satisfying bite.

Ease of Making: Easy

What I love about kebabs is that there are so many ways to make them and so many flavors from all over the world that you can incorporate. They are easy to make and can be cooked on a grill, in the oven, or in an air fryer just like these chicken kebabs. Serve them with your choice of sides such as a salad, in a pita, on top of a bed of rice pilaf, or additional veggies. 

Meal prep tips for Air Fryer Mediterranean Chicken Kebabs

The Air Fryer is great for meal prep. It is the perfect size for roasting veggies and cooks large portions of protein. Therefore, you can batch cook multiple food items without having to pre-heat the oven and waste all that oven space. 

The air fryer essentially is like an amped-up oven. The difference is that it has a fan and it utilizes a more compact space to facilitate fast cooking. The fan circulates the air around making food items crisp which is similar to what you could get from deep frying, minus the extra added fat. With normal baking ovens, there is a lot of humidity, so it’s difficult for an outer crisp to occur. 

Sometimes using a leaner cut of meat such as chicken breasts can result in dry tough meat. Which is why marinating your meats prior to cooking is a good technique to prevent it from drying out and making it chewy. Marinades have acidic components that help tenderize meats and make them juicy. They also help reduce the time of cooking. 

This recipe’s marinade incorporates some flavor spices such as paprika, cumin, turmeric powder, and minced garlic which all offer antioxidant and anti-inflammatory properties that can help boost immunity.

If you’re using wooden skewers be sure to soak them in water for at least 10 minutes to prevent them from scorching.

Layer the ingredients on the skewers and place them in the air fryer basket.

Side salads and pita bread with dip make great side dishes for kebabs.

Air Fryer Chicken Kebabs

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Prep Time 10 minutes
Cook Time 20 minutes

Course Main Course
Cuisine Mediterranean

Servings 4

Equipment

  • cutting board
  • knife
  • Air Fryer

Ingredients

  

  • 1 lb boneless chicken thighs (or chicken breasts)
  • 1 each red bell pepper
  • 1 each small red onion
  • 1 cup cherry tomatoes

Chicken marinade

  • 1/4 cup olive oil
  • 1 tbsp honey note: you can use agave nectar or sugar
  • 1/2 tsp paprika
  • 1/2 tsp cumin
  • 1/2 tsp cardamom
  • 1/2 tsp dried oregano
  • 1/2 tsp turmeric powder
  • 1 tbsp minced garlic
  • 1 tsp salt
  • 1 tsp pepper
  • 2 tbsp juice of a lemon

Instructions

 

  • If using wooden skewers, soak them for at least 10 minutes
  • Cut the chicken into 1.5 inch chunks. Mix together the marinade and marinate the chicken overnight or at least 30 minutes prior to cooking
  • If using the oven, preheat oven to 425F
  • Cut the bell peppers and red onion into chunks
  • Assemble the kebabs using skewers. Layer the chicken with the veggies.
  • Place in the air fryer and cook at 360F for 15-18 minutes (until internal temperature is 165F). If using the oven, cook for 20-25 minutes, until the outer edges are golden brown and chicken is cooked through an internal temperature of 165F)
  • Serve with your choice of sides and sauces. Examples: salad, pita, couscous, rice pilaf, or tortillas, etc

Video

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Easy Air Fryer Steak Kebabs Recipe

Air fryer steak kebabs are such a fun and great meal that you can enjoy with friends or family. Everybody loves eating food on a stick, especially kiddos! It’s also a great way to pack flavor and healthy ingredients together on a skewer. 

Ease of Making: Easy

Kebabs are traditionally cooked on a skewer over a fire or baked in an oven so that it can roast.  Roasting is one of the healthiest ways to prepare your meals because it results in minimal losses of vitamins and nutrients.

Advantages of roasting:

  • Good quality meat is tender when roasted
  • Vegetables maintain their heart-healthy fiber and vitamins and minerals for fighting disease
  • Food is more appealing because it has a desirable texture and color by turning crispy and golden brown
  • Unlike stovetop methods such as sauteing or stir-frying, It is a cooking method that allows you to be hands-free and requires minimal involvement in the cooking process

Using a roasting pan in an oven is usually the best way to roast food because it allows the oven heat to reach as much of the surface of food as possible and allows the air to circulate. 

However, if you don’t have a roasting pan and don’t want to wait to heat up your large oven, then an air fryer will do perfectly. It has a basket that holds food similar to a roasting rack and the fan allows the air to circulate the heat evenly around the food giving it that golden brown crisp.

Meal prep tips for Air Fryer Steak Kebabs

  • Cooking air fryer steak kebabs is not only a time saver, but cleanup is also incredibly easy, and it also tastes amazing.
  • Make sure to measure your air fryer to check that your skewers you are using actually fit inside of your air fryer. 6 to 8-inch skewers tend to fit best in most air fryers. And if you are using wooden skewers, make sure to soak them in water for at least 10 minutes to keep them from burning
  • When cutting veggies, make sure they are all the same size chunks the meat so that they all cook evenly. Use a variety of colorful vegetables like bell peppers and even add fruit such as pineapple
  • One of the best cuts of beef for kebabs is the Sirloin cut. It is relatively tender, lean, and fits into a balanced diet. In addition, it is budget-friendly. Other good beef choices are flat iron, strip steak, and even tenderloin.
  • Sometimes using a leaner cut of meat can result in dry tough meat. Therefore, marinating your meats prior to cooking is a good technique to prevent it from drying out and making it chewy. This marinade combines pantry friendly items such as Worcestershire sauce, soy sauce, dijon mustard, and spices such as oregano and garlic powder. One of the tasty components that result from marinating meat is getting that distinct flavor from a good golden brown crust when the protein cooks. Adding a sweet component such as honey yields in that delicious crust when cooked at high heat.

Air Fryer Beef Kebabs

Kebabs are such a fun and great meal that you can enjoy with friends or family. Everybody loves eating food on a stick, especially kiddos! It’s also a great way to pack flavor and healthy ingredients together on a skewer.

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Prep Time 5 minutes
Cook Time 15 minutes

Course Appetizer, Main Course
Cuisine American

Servings 4

Equipment

  • cutting board
  • knife
  • Air Fryer

Ingredients

  

  • 1 lb lean top sirloin
  • 1 each yellow bell pepper
  • 1 each small red onion
  • 1 cup cherry tomatoes

Beef marinade:

  • 2 tbsp worchestershire sauce
  • 2 tbsp soy sauce
  • 1 tbsp olive oil
  • 1 tbsp dijon mustard
  • 1 tbsp minced garlic
  • 1/2 tsp dried oregano
  • 1/2 tsp pepper
  • 1 tbsp brown sugar note: you can use honey, agave nectar or white sugar

Instructions

 

  • If using wooden skewers, soak them for at least 10 minutes
  • Cut the beef into 1.5 inch chunks. Mix together the marinade and marinate the beef overnight or at least 30 minutes prior to cooking
  • If using the oven, preheat oven to 425F
  • Cut the bell peppers and red onion into chunks
  • Assemble the kebabs using skewers. Layer the skewer by alternating the beef with the veggies.
  • Place in the air fryer and cook at 400F for 8-10 minutes. If using the oven, cook for 10-12 minutes, until the outer edges are brown and beef is cooked to an internal temperature of 145F
  • Serve with your choice of sides and sauces. Examples: salad, pita, couscous, rice pilaf, or tortillas, etc

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How To Make Pan-Fried Eggplant With Meat Sauce

eggplant and marinara sauce

Pan-fried eggplant with meat sauce is a delicious and healthy option if you’re craving the heartiness of an Italian meat but looking to reduce the carbs you would normally find with pasta as the main ingredient. The fried eggplant slices come to a golden crisp and are topped with our homemade sauce and of course, some cheese. 

Ease of Making: Medium

This eggplant milanese is brought together by dredging your eggplant in a combination of egg wash and seasoned breadcrumbs. You don’t need any flour to fry eggplant in this recipe. If you’re concerned about your eggplant absorbing oil when cooking, you can salt the eggplant or soak it in milk ahead of time to break down the plant and break down the porous structure of the plant. 

Eggplant has many fantastic benefits like increasing brain function, preventing anemia, helping with digestion and improving heart health. It’s high fiber content can lead the way to reducing the cholesterol in your system by binding it to the bile in your digestive system and removing it naturally. 

Preparing Your Eggplant for Cooking

Before you begin your cooking process, you’ll want to remove the stem, leaves and the top and bottom of the plant. You can leave the skin on or remove it, that’s totally up to you. For this recipe it is important to salt the eggplant. Salt helps bring out the extra moisture that can provide a mushy and soggy result when cooked. Slice your eggplant into circles and salt both sides, letting it sit on a kitchen towel or paper towel  for at least twenty minutes. 

Historically, eggplant was actually salted before cooking to reduce some of the bitter flavor that came with the plant. However, the eggplants we have now have mostly bred out the bitterness. 

What are the Different Types of Eggplant

There are countless varieties of eggplant that can vary widely in shape, size and even color. Most common at American grocery stores, is you guessed it, the American eggplant. This eggplant is also known as the globe eggplant and has a tougher, meatier texture than other eggplants. 

Some other varieties of eggplant:

Graffiti Eggplant – Slightly sweeter than the traditional eggplant, the graffiti eggplant is most recognizable by its purple and white striped skin. Which is why it is also known as striped eggplants.  This variation is great for eating pureeing, eating whole or substituting in for traditional eggplant if you need. 

Japanese Eggplant – Both the Japanese and Chinese eggplants vary from traditional varieties in their long, oblong shape. The Japanese variation of eggplant is deep in it’s purple color and has a creamy flesh that works great in stir frys. 

Fairy Tale Eggplant – Similar in color to the graffiti eggplant, the purple and white striped fairy tale eggplant is small and can fit in the palm of your hand. Due to the tender nature of this variety, it is wonderful for grilling. 

White Eggplant – There isn’t a lot of difference between the classic American eggplant or  “Globe Eggplant” other than the color that the plant is wrapped in. Both the  white and American eggplant have a  smooth creamy skin and meaty flesh. These are great for both bread and protein substitutes. 

Indian Eggplant – The Indian Eggplant is a dark, reddish-purple in color and more spherical than other varieties you may come across. The texture in the Indian eggplant is different from other varieties as it is more tender, making it perfect for roasting, soups, stews and more. 

Little Green Eggplant – A fantastic eggplant for baking, the little green eggplant, is a bright green variety of this “fruit” and is most known for being mild and sweet in flavor. 

Thai Eggplant – Thai eggplant is round, small in size, and traditionally hard to find. These miniature eggplants are typically a greenish-white color with a light pink flesh. Most notably, Thai eggplant is more bitter than other varieties, to remove some of the bitterness you can try removing the seeds. If you’re able to score some at your local market, try throwing a few in our recipe for Thai Red Beef Curry.

There are countless other varieties and heirloom versions of each that are available to eggplant lovers across the world. Try experimenting with the various types when you’re making something new and see which you like best!

Eggplant FAQ

What is the best time of year for eggplant?

Eggplant is available year-round but it’s peak season runs from July to October. 

How to store eggplant?

Eggplants can’t withstand temperatures below 45 degrees Fahrenheit so storing in the refrigerator can sometimes be counterproductive. If you choose to do so, store it in the vegetable drawer or the warmest part of your fridge. Eggplants can also be kept out of the fridge, which may actually help increase their lifespan. Store in an area that is cool and away from direct sunlight. 

How to choose an eggplant?

Due to the fact that there are many varieties of eggplants and each is slightly different, a general rule of thumb is to look for a firm, shiny skin. Avoid eggplants that have started to wrinkle or have soft, brown spots on their skin.  Eggplants should feel heavy and not hollow. 

Is eggplant a fruit or vegetable?

Most people are under the assumption that eggplants are vegetables, but in fact they are fruits!

Do I need to peel eggplant before cooking?

Nope! The skin on eggplant is entirely edible and removing it is more of a preference of the person eating it.

Meal prep tips for Pan-Fried Eggplant

  • Salt your eggplant – this will help reduce moisture and prevent a soggy outcome. 
  • When reheating your pan-fried eggplant, toss it in the oven or an air fryer if you have one to crisp it back up.
  • Soak in milk – soak your eggplant for up to an hour before cooking to help reduce oil absorption when frying. 
  • Microwave before cooking – this is another tactic for reducing oil absorption when frying, as pre-cooking helps break down the spongy texture. 
eggplant and marinara

Pan-Fried Eggplant with Meat Sauce

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Prep Time 5 minutes
Cook Time 20 minutes

Course Main Course
Cuisine Italian

Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan

Ingredients

  

Meat Sauce

  • 10 oz lean ground beef
  • 1 cup marinara sauce
  • 1/4 cup white onions (diced)
  • 1/2 each green bell pepper (cubed)
  • 1/2 each red bell pepper (cubed)
  • 1 tbsp olive oil
  • 1/8 tsp garlic powder
  • 1/8 tsp salt
  • 1/8 tsp pepper

Eggplant

  • 1/2 each eggplant
  • 1 each large eggs
  • 1/4 cup breadcrumbs
  • 1/8 tsp garlic powder
  • 1/8 tsp onion powder
  • 1/8 tsp salt
  • 1 tbsp olive oil

Instructions

 

Meatsauce

  • Add olive oil to a saute pan on medium high heat and saute the onions and bell peppers until they soften
  • Add the ground beef and break it into pieces. Saute until it is golden brown and fully cooked (about 5 to 7 minutes)
  • Next, add the marinara sauce and mix it well. Let it simmer on low for 5 to 7 minutes

Eggplant

  • Next, slice the eggplant into 1/2 inch rounds
  • Prepare the egg wash by scrambling the eggs in a bowl large enough to fit the eggplant
  • Prepare the breadcrumbs and seasonings in another large bowl
  • Dip the eggplant slices in the egg wash, then dredge it in the breadcrumbs, making sure all sides are fully coated
  • In another pan, add oil on medium high heat and place the eggplant slices in the pan
  • Cook on each side for about 2 to 3 minutes until it is golden brown all around
  • Top off the eggplant slices with the meat sauce

Notes

Optional: Top it off with shredded parmesan cheese

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Homemade Lemongrass Beef Stew Recipe

beef stew

Instant Pot’s can be a lifesaver when you’re short on time but want to pack big flavors into a meal. It does just that with this Vietnamese inspired lemongrass beef stew. This quick to prepare and painless to cook meal is vibrating with the flavors of lemongrass (obviously), garlic, anise, clove and bay leaves and other spices. Arguably, the instant pot is the best way to make beef stew from scratch, but if you have more time, you can make this in a clay pot or a dutch oven and let it slow cook as well. 

Ease of Making: Easy

How to Make Lemongrass Beef Stew

A take on a Vietnamese classic, Bo Kho (Vietnamese beef stew), this instant pot stew may just become an instant pot classic in your kitchen. Beef stews are known for their deeply braised beef and aromatic flavors. Traditionally they would be prepared in a clay pot that helps enrich the soup with the savory and sweet flavors. However, we will use an instant pot in this recipe. Instant pots cut the cooking time for beef from hours to under an hour. 

How to Cook Lemongrass Beef Stew

There’s not a whole lot you have to do to cook this lemongrass stew with the exception of layering in the beef, seasonings, and water. Close the lid and turn your sealing knob to the locked position. Let the soup cook for 35 minutes before turning off the heat and giving your instant pot time to release, about 10 more minutes. Add in your bok choy and other veggies or toppings you might like and serve or portion in containers to use throughout the week, 

How can I make my stew more flavorful?

Bland stew got you down? We use the Instant Pot to enrich deep flavor into our soup. Using a pressure cooker helps speed up the process of building depth. 

Meal Prep Tips for Lemongrass Beef Stew Recipe

  • Serve over noodles or rice for added heartiness or carbs needed to reach your goals. 
  • Use the beef to make a sort of beef banh mi sandwich with some pickled veggies like cucumber and carrots. 
  • Serve over a salad for a lighter variation of the meal. 
beef stew

Instant Pot Lemongrass Beef Stew

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Prep Time 5 minutes
Cook Time 40 minutes

Course Main Course
Cuisine Asian, Vietnamese

Servings 4

Equipment

  • knife
  • cutting board
  • mallet
  • Instant Pot

Ingredients

  

  • 1.5 lbs chuck roast chunks
  • 8 oz mushrooms (sliced)
  • 1 bunch fresh basil leaves
  • 1 bunch bok choy (rinsed, cut into chunks)
  • 1.5 cups water
  • 3 each garlic cloves (peeled)
  • 1-2 sticks lemongrass (4 inch length)
  • 1 each onion (sliced)
  • 1 each clove
  • 1 each star anise
  • 2 each bay leaves
  • 1/4 tsp cinnamon
  • 1/2 tsp garlic powder
  • 1/2 tsp onion powder
  • 1/4 tsp pepper
  • 2 tsp salt or fish sauce

Instructions

 

  • Place the beef at the bottom of the pan. Use a mallet to crush the lemon grass stick and place it in the pan
  • Next, add the bay leaves, seasonings, onions, garlic, mushrooms, and fresh basil leaves.
  • Then, pour over the water.
  • Close the lid, turning the venting knob to the sealing position. Cook on high pressure for 35 minutes.
  • After it has cooked, allow 10 minutes for natural release before doing a quick release. Carefully remove the lid.
  • Then, add the bok choy into the stew. Stir until it has wilted. Top it off with any other fresh veggies and sauces such as sriracha or hoisin sauce. Eat and enjoy!

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Easy Steak And Mushrooms Recipe

Steak and Squash

Our steak and mushrooms with squash and chive pesto recipe, isn’t only a mouthful to say but also to eat. This well rounded meal is perfect for summer or fall when you have access to beautiful squash. If you live somewhere where you can get good quality squash year round, lucky you, you can make this recipe all year. Not only is this recipe healthy, quick and easy to make but it’s also budget friendly. Our recipe accommodates any type of beef steak you’d like. We like to stock up on good roasts when they are on sale and then slice and freeze them individually. Depending on your freezer, steak can last 4-12 months when frozen. 

Ease of Making: Easy

How to Make Steak and Mushrooms with Squash and Chive Pesto

Steak and mushrooms are two common flavors that you’ve likely seen before for most meals. You can find this combination on breakfast menus, in burgers or at your favorite steak house. To bring the flavors home and give yourself a hearty treat, we’ve paired our steak and mushrooms with a bright and refreshing zucchini squash and chive pesto. 

How to Cook Steak and Mushrooms

First, start by seasoning your steak with garlic powder and salt and add to a pan with oil. Cooking at medium high heat. For this recipe, we opt to sear the steak on both sides and then cook until done.

To cook the mushrooms for steak, remove cooked beef from the pan and place on a serving dish. Using the same pan add more oil and saute the mushrooms until brown.

How to Tell if Your Steak is Done

Nailing the perfect cook on your steak is something most chefs aim to do in the kitchen. After all, nobody who prefers their steak well done is going to be okay with a still mooing piece of rare steak when served. To test out where your steak is in the cooking process, take your finger and press firmly into the steak and look for these qualities:

  • Rare – a rare steak is extremely soft and will keep an indent after you’ve touched it with a finger.
  • Medium rare – these steaks will feel soft and springy
  • Medium – touch your steak to see if it springs back to the touch, if it has a quick spring back you’ve nailed the medium cook. 
  • Medium well – a medium-well steak will be mostly firm with a hardly noticeable spring left in it when you touch it. 
  • Well done – steaks that are completely cooked through will be firm to the touch. 

Or use a meat thermometer:

  • Rare- 140℉
  • Medium rare – 145℉
  • Medium – 160℉
  • Medium well – 165℉
  • Well done – 170℉

Please note that the USDA recommends cooking to at last 145F to avoid increased risk of food borne illness. 

How to Prepare Squash

Squash is a delicate vegetable that can get soggy when sliced too thin or combined with too much oil. We like to slice our squash into half circles that are about a quarter inch thick. Do this by trimming the ends of your squash and slicing lengthwise through the vegetable until you have two even halves. Then you’ll slice widthwise along your squash to make the half coin.

Place your squash on a baking sheet and season with garlic powder and salt. Drizzle with olive oil and bake for 10-15 minutes.

How to Make Chive Pesto

Pestos are an easy to make sauce that traditionally are found with pine nuts, salt, basil, and garlic. To make our chive pesto, add chives, garlic, olive oil, and 1 tsp of salt to a blender. Puree until smooth. If you notice the pesto is too thick you can add more olive oil and blend until you reach your desired consistency. When finished, add to your cooked squash. 

Meal Prep Tips for Steak and Mushrooms

  • If you want to spice up your steak with pepper or additional seasonings, do it after the sear to ensure the spices do not burn. 
  • Pat the steak dry before cooking to get a nice crust. 
  • Have your meat thermometer handy to prevent any overcooking. 
Steak and Squash

Steak & Mushrooms With Squash and Chive Pesto

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Prep Time 5 minutes
Cook Time 20 minutes

Course Main Course
Cuisine American

Servings 2

Equipment

  • knife
  • cutting board
  • tongs
  • spatula
  • blender
  • saute pan
  • indoor grill pan

Ingredients

  

Steak and vegetables

  • 12 oz sirloin steak (recommend thinly sliced)
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1/4 tsp pepper
  • 1 each yellow squash (sliced)
  • 1 cup mushrooms (sliced)

Chive Pesto

  • 1 bunch chives
  • 3 cloves garlic (peeled)
  • 1 each lemon
  • 1/4 cup olive oil
  • 1 tsp garlic powder
  • 1 tsp salt

Instructions

 

  • Pre-heat oven to 400F
  • Slice squash into half coins (1/4 inch thick). Place on a sheet pan and season with a pinch of salt and garlic powder. Drizzle with 1 tbsp of olive oil
  • Place squash in the oven and bake for 10-15 minutes.
  • Meanwhile, season the steak with garlic powder, salt, and pepper. Coat it with olive oil
  • Pre-heat the indoor grill pan on medium-high heat and sear the steak on each side for about 3 to 5 minutes until it reaches your desired doneness
  • After the steak cooks, remove it from the indoor grill pan. Add the sliced mushrooms and grill them until they soften (about 3 to 5 minutes). Toss them around so that it fully cooks

Chive Pesto

  • Add chopped chives, garlic, lemon juice, olive oil, and salt to a blender. Puree until smooth. Add more olive oil if it is too thick. Add salt to preferred taste. Then, spoon some of the sauce on top of your veggies and use it as a dip for your steak

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