This quick and easy Healthy Taco Salad is made with seasoned ground turkey, fresh veggies and all your favorite toppings to pack in the flavor! Perfect for busy weeknights, meal prep or even serving a crowd!

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Did someone say Taco Tuesday?? I am always on the hunt for easy weeknight meals and our family LOVES this Healthy Taco Salad recipe! Packed with lean protein, fresh veggies and healthy fats for a complete meal that is filling and doesn’t skimp on flavor. We love to meal prep this and enjoy it throughout the week, but this healthy taco salad is also a huge crowdpleaser if serving guests! If you are looking for healthier Mexican food, then this dish has you covered!

Why You’ll Love This

• Quick and easy – this salad may have a lot of components, but you can easily throw this whole salad together in under 30 minutes!
• Healthy – made with lean ground turkey, healthy fats, and fresh ingredients that will leave you full and satisfied. A great taco salad to hit your protein goals!
• Customizable – you can easily make this salad all your own by using your favorite combination of toppings or swapping proteins.
• Great for meal prep – store components in separate containers in the fridge and assemble when ready to eat.

Taco Salad Ingredients

• ground turkey – I used 93% lean ground turkey and you could go even leaner, but the turkey will be drier and not as flavorful. You could also use ground chicken, lean ground beef or ground pork.
• lettuce – I used crisp romaine lettuce in this salad. If you aren’t a fan, feel free to use iceberg lettuce, spinach, kale or whatever type of crisp lettuce you like best.
• veggies – you’ll need grape tomatoes or cherry tomatoes, fresh corn, avocado, yellow onion or red onion, and green onions.
• black beans – not only do canned black beans make this salad hearty and more filling, but they are a great source of fiber and potassium. You could also use pinto beans or kidney beans or skip the beans all together.
• salsa – you can use whatever salsa you like best whether it is a jar purchased from the store or homemade salsa. Try my fresh pico de gallo or this best ever salsa recipe.
• limes – you’ll need the juice of 1/2 a lime which adds a nice fresh, tangy flavor that really brightens up this whole salad. Make sure to use a fresh lime as bottled lime juice can have a bitter taste. Use extra lime wedges to serve at the end!
• taco seasoning – you can use a store-bought packet of taco seasoning mix or try my homemade taco seasoning made with a combination of chili powder, cumin, paprika, garlic powder, onion powder, and oregano.
• cilantro – I LOVE the taste of cilantro leaves so I’m pretty heavy-handed. If you’re not a fan of this herb, feel free to use chopped parsley or even basil.
• cotija cheese – I like adding a little cheese, but feel free to omit if you are dairy-free. You could also swap cotija cheese with shredded Mexican cheese or cheddar cheese.
• salt + pepper – needed to season the ground turkey.

How to Make Healthy Taco Salad

1. Prepare veggies.  Simply wash and chop the romaine lettuce, onions, tomatoes, cilantro and avocado with a sharp knife. Then drain and rinse the black beans. Set all this aside.
2. Brown the turkey.  Drizzle a little olive oil in a large skillet over medium-high heat and add the chopped yellow onion. Sauté onion until softened, about 2 to 3 minutes, then add the ground turkey. Using a wooden spoon, cook the meat, breaking it up into small pieces, until it begins to crumble and brown. Add the taco seasoning and continue cooking until turkey is browned and completely cooked through.
3. Make the rest of the filling. Stir in the black beans, corn and salsa, cooking an additional 5 more minutes until heated through. Squeeze in the lime juice and season the meat mixture with salt and pepper, as needed.
4. Assemble salad. In a large bowl, combine all the salad ingredients. Top with the turkey taco meat (or beef mixture), sprinkle on some cheese and add your favorite toppings such as avocado slices, jalapenos, tortilla strips, guacamole, extra salsa and cilantro.

Other Additions

The best part of this classic taco salad is that it is completely customizable to your liking! So many favorite taco toppings, variety of textures and the possibilities are endless.

• Add in more veggies such as snap peas, bell pepper slices, red onions, jalapeños, black olives, shredded zucchini or even asparagus.
• Switch up the protein by using ground beef, shrimp, salmon or even ground pork, or shredded chicken.
• Go meatless by using tofu (highly recommend marinating it in some dressing!) or leaving the protein out of this salad all together.
• Add grains by mixing in brown rice, white rice, cooked quinoa or even cauliflower rice for extra heartiness. A great way to make your own bowls.
• If you love crunch, swap out the wonton crisps for chopped peanuts, crushed tortilla chips or other nuts for a fun variation.
• Make it creamy by adding guacamole, a dollop of sour cream or Greek yogurt, this delicious creamy avocado ranch dressing or this cilantro lime dressing recipe!

Prepping and Storage

This easy taco salad recipe will last up to 2 to 3 days in the refrigerator stored in a sealed, airtight container. If planning store for later, I don’t recommend assembling the salad until right before eating to keep the lettuce as fresh and crisp as possible.

More Mexican-Inspired

• Healthy Chicken Enchiladas
• Mexican Stuffed Bell Peppers
• Instant Pot Mexican Brown Rice
• Sheet Pan Chicken Fajitas
• Enchilada Stuffed Zucchini Boats
• Baked Chicken Fajita Roll-Ups

More Delicious Salads

• Chinese Chicken Salad
• Blackened Shrimp and Corn Salad
• Crunchy Thai Chicken Salad
• Southwest Chicken Salad
• Healthy Chicken Caesar Salad
• Healthy Greek Salad

Hope you all enjoy this Healthy Taco Salad on your next taco night! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Taco Salad

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This quick and easy Healthy Taco Salad is made with seasoned ground turkey, fresh veggies and all your favorite toppings to pack in the flavor! Perfect for busy weeknights, meal prep or even serving a crowd!

Course Salad

Cuisine Mexican

Keyword Healthy Taco Salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 466kcal

Ingredients

For the Taco Meat:

• 1 Tbsp olive oil
• 1/2 yellow onion, diced
• 1 lb ground turkey
• 2 1/2 Tbsp taco seasoning
• 1 (15 oz) can black beans, drained and rinsed
• 1/4 cup salsa
• Juice of 1/2 a lime
• Salt and pepper, to taste

For the Salad:

• 2 heads romaine lettuce, chopped (about 8 cups)
• 1 cup grape tomatoes, chopped
• 1 cup fresh or frozen corn (about 2 ears)
• 1/3 cup green onions, chopped
• 1/3 cup cilantro, chopped
• 1 avocado, pitted and cut into chunks
• 1/2 cup cotija cheese, crumbled
• Optional toppings: guacamole, tortilla strips

Instructions

• Drizzle olive oil in a hot skillet over medium-high heat and add chopped yellow onion. Sauté onion until softened, about 2 to 3 minutes, then add the ground turkey and cook until it begins to crumble and brown. Add the taco seasoning and continue cooking until turkey is browned and completely cooked through.
• Stir in the black beans, corn and salsa, cooking an additional 5 more minutes until heated through. Squeeze in the lime juice and season with salt and pepper, as needed.
• In a large bowl, combine all the salad ingredients, top with the turkey taco meat, sprinkle on some cheese and add your favorite toppings such as avocado slices, tortilla strips, guacamole, extra salsa and cilantro.

Nutrition

Serving: 1/4th of salad | Calories: 466kcal | Carbohydrates: 39g | Protein: 37g | Fat: 24.8g | Saturated Fat: 5.9g | Cholesterol: 90.7mg | Sodium: 410mg | Fiber: 14.4g | Sugar: 7.8g

The post Healthy Taco Salad appeared first on Eat Yourself Skinny.

Easy Baked Chicken Parmesan made with tender juicy chicken, rich marinara sauce and melty cheese with a crisp coating that tastes delicious! This chicken is baked, not fried, and easily comes together in under 30 minutes!

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This recipe has all the components of classic Chicken Parmesan, but without all the heavy breading and frying! Tender juicy chicken topped with a delicious marinara sauce and melty cheese baked to perfection with a crisp coating that is wholesome and delicious. No butter, olive oil or all-purpose flour needed. The best baked chicken parmesan that is comforting, satisfying and super simple to make. Such an easy chicken dinner the whole family will love!

Why You’ll Love This

• Healthier – this chicken parmesan recipe is baked, not fried, and made with simple, wholesome ingredients. Still gets crispy without frying!
• Protein packed – chicken breast is naturally high in protein and low in fat making it one of my favorite meals to hit your protein goals.
• Family-friendly – this recipe is a guaranteed crowdpleaser that the whole family will love! The perfect easy weeknight meal.
• Great for meal prep – leftovers reheat beautifully making this a great recipe for meal prep.

Ingredients You’ll Need

• chicken – I used boneless skinless chicken breasts, but chicken tenders would work great as well.
• breadcrumbs – I used whole wheat panko bread crumbs that are needed for that crunchy exterior. You can even lightly toast the breadcrumbs before coating for extra crispness.
• marinara – I like to use a high-quality marinara that is low in sugar such as Raos tomato sauce or you can make my homemade sauce that our family loves!
• eggs – needed as a binder to help the breadcrumbs adhere to the chicken for that delicious crispy coating.
• cheese – this recipe uses both freshly grated parmesan cheese and topped with fresh slices of mozzarella cheese. You could also use shredded mozzarella as well.
• flaxseed meal – adds a boost of nutrition and fiber to the chicken without affecting the taste.
• fresh basil – adds a pop of color and a fresh finish to the dish right before serving.
• seasonings – a combination of Italian seasoning, onion powder, garlic powder, salt and black pepper. If you don’t have Italian seasoning, feel free to use a mixture of oregano and basil.

How to Make Baked Chicken Parmesan

1. Prepare chicken. Slice chicken horizontally and place between layers of plastic wrap. Using a meat tenderizer, meat mallet or rolling pin, pound the chicken cutlets about a 1/2 inch thick. Season both sides with salt and freshly ground black pepper.
2. Make the breading. Time to create a dredging station. In a shallow dish, combine breadcrumbs, parmesan cheese, flaxseed meal, Italian seasoning, garlic powder and onion powder. In a separate shallow dish, whisk together eggs until frothy.
3. Coat the chicken. Dip each chicken cutlet into the egg wash and press into the breadcrumb mixture, coating both sides. Transfer to prepared baking sheet lined with parchment paper or aluminum foil and repeat with the remaining chicken breasts.
4. Bake. Spray the tops of the breaded chicken with cooking spray and bake in the oven at 425 degrees F for 15 to 20 minutes, until juices run clear and cooked through.
5. Top with cheese. Once golden brown, spoon about a 1/4 cup of marinara sauce on top each chicken breast with one slice of mozzarella cheese. Return to the oven for 5 to 6 minutes until cheese is melted and bubbly.
6. Serve and enjoy. Top chicken with fresh basil and serve over cooked spaghetti noodles and extra sauce. Enjoy!

Tips for Making the Best Chicken Parmesan

• Pound chicken evenly – even thickness ensures the chicken cooks uniformly and stays juicy. You’ll want to aim for 1/2-inch thickness.
• Pat the chicken dry – this is an important step to help the egg and breadcrumb mixture to stick properly.
• Don’t over-sauce – topping with too much marinara sauce can make the crust soggy. I recommend spooning just enough to coat the top of the chicken before adding the cheese.
• Broil at the end – the best way to get that bubbly, golden cheese finish, broil for 1 to 2 minutes right at the end of baking. Just watch carefully so the chicken doesn’t burn.
• Let chicken rest – allowing the chicken to rest for 5 minutes before serving really locks in those juices.

Variations

• Gluten-free – to make this gluten-free, use gluten-free breadcrumbs or crushed gluten-free crackers.
• Low-carb – to lower the carbs in this dish, swap the breadcrumbs for almond flour mixed with extra parmesan cheese.
• Vegetarian – try my recipe for eggplant parmesan that you can make in the air fryer or baked in the oven.

How to Serve

• Spaghetti – this is the classic way to serve chicken parmesan on top of pasta tossed in warm marinara sauce and a sprinkle of parmesan cheese.
• Veggies – zucchini noodles or spaghetti squash are lighter options with more nutritional benefits and lower carbs.
• Sandwich – throw it on toasted ciabatta or hoagie roll with extra marinara sauce, cheese and some red pepper flakes for a delicious crispy chicken parm sandwich.
• Side salad – serve chicken parmigiana with this healthy Caesar salad or this crisp chopped salad.
• Family style – double or triple this recipe if serving a crowd and arrange the baked chicken on a large serving platter with pasta noodles in a separate bowl.

Prepping and Storage

Leftover chicken parmesan can be stored in a sealed, airtight container in the refrigerator for up to 4 days. When reheating, warm in the oven at 350 degrees F for about 10 to 15 minutes until heated through. You could also reheat in the microwave, but this may soften the crust.

More Baked Chicken Recipes

• Easy Baked Chicken Tenders
• Maple Balsamic Herb Chicken
• Baked Chicken Fajita Roll-Ups
• Baked Chicken Pesto Meatballs
• Maple Glazed Chicken with Vegetables
• Baked Parmesan and Herb Chicken

Hope you all enjoy this healthier Baked Chicken Parmesan! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Easy Baked Chicken Parmesan

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Easy Baked Chicken Parmesan made with tender juicy chicken, rich marinara sauce and melty cheese with a crisp coating that tastes delicious! This chicken is baked, not fried, and easily comes together in under 30 minutes!

Course Main Course

Cuisine Italian

Keyword Baked Chicken Parmesan

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4

Calories 281kcal

Ingredients

• 2 boneless, skinless chicken breasts halved horizontally
• Salt and freshly cracked pepper to taste
• 1 cup whole wheat panko bread crumbs
• 1/4 cup grated parmesan cheese
• 2 Tbsp flaxseed meal
• 1 tsp Italian seasoning
• 1/2 tsp onion powder
• 1/2 tsp garlic powder
• 2 large eggs
• 1 1/2 cups marinara sauce (I used Raos marinara)
• 4 slices fresh mozzarella cheese (or more if needed to cover the chicken)
• Garnish with fresh chopped basil

Instructions

• Preheat oven to 425 degrees F and line a large baking sheet with parchment paper.
• Slice chicken horizontally and place between plastic wrap. Using a meat tenderizer or rolling pin, pound each piece of chicken about a 1/2 inch thick. Season both sides with salt and freshly ground black pepper.
• In a shallow dish, combine breadcrumbs, parmesan cheese, flaxseed meal, Italian seasoning, garlic powder and onion powder. In a separate shallow dish, whisk together eggs until frothy.
• Dip each chicken cutlet into the egg mixture and press into the breadcrumb mixture, coating both sides. Transfer to prepared baking sheet and repeat with the remaining chicken breasts.
• Spray the tops of the chicken with cooking spray and bake in the oven for 15 to 20 minutes, until juices run clear and cooked through.
• Once golden, top each chicken breast with a 1/4 cup of marinara sauce and one slice of mozzarella cheese (or more if needed). Return to the oven for 5 to 6 minutes until cheese is melted and bubbly.
• Top chicken with fresh basil and serve over cooked spaghetti noodles and extra marinara sauce. Enjoy!

Nutrition

Serving: 1chicken breast | Calories: 281kcal | Carbohydrates: 9.4g | Protein: 35.2g | Fat: 10.8g | Saturated Fat: 3.3g | Cholesterol: 162.3mg | Sodium: 552mg | Fiber: 2.2g | Sugar: 2.1g

The post Easy Baked Chicken Parmesan appeared first on Eat Yourself Skinny.

This hearty Lentil and Sweet Potato Stew is delicious, super filling and easily comes together in under 30 minutes for the perfect weeknight dinner! A nourishing meal made with pantry staples that is gluten-free, dairy-free and vegan.

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It’s that time of year again to bring on all the soups! This cozy Lentil and Sweet Potato Stew is super flavorful and loaded with good-for-you healthy ingredients that leave you feeling nourished and satisfied. Made with simple pantry staples, this lentil stew checks all the boxes and warms you from the inside out. A delicious recipe you enjoy during the colder months, meal prep Sundays, or anytime you are just craving some wholesome comfort food.

Why You’ll Love this Recipe

• Wholesome – this sweet potato lentil stew is packed with fiber, plant-based protein and is naturally vegan and gluten-free.
• Quick and easy – everything cooks together all in one pot in just 30 minutes for a delicious and flavorful easy weeknight dinner.
• Flavorful – the lentils soak up all that delicious flavor making every bite absolutely delicious!
• Great for meal prep – the flavors deepen as it sits, making leftovers taste even better the next day.

Ingredients You’ll Need

• lentils – the heart of this stew that are rich in plant-based protein, fiber and iron helping to make the dish both satisfying and nourishing. I used green lentils, but you could use brown lentils, red lentils or a mixture of them.
• sweet potatoes – add natural sweetness, vibrant color and a creamy texture as they soften. They are also packed with vitamin A and antioxidants.
• onion – I used one medium onion which helps enhance the flavor and other ingredients in this soup.
• garlic – you can use fresh chopped garlic or minced garlic from the jar.
• vegetable broth – I used low-sodium vegetable broth, but chicken broth would work or any stocks you have in your pantry. 
• spices – a combination of turmeric, cumin, and bay leaves. You could also add in a little coriander, garam masala or chili powder for a little kick.
• salt + black pepper – needed to season and add flavor to the soup.
• fresh herbs – I like to top this soup with fresh parsley or fresh cilantro right at the end for a pop of color and fresh taste.

How to Make Lentil Stew

• Sauté the onion.  Drizzle olive oil in a large dutch oven or large pot over medium-high heat and sauté onion for 3 to 4 minutes. Add in the garlic and sauté for an additional minute.
• Let the soup simmer.  Add in the rest of the ingredients (except for the salt) and bring to a rapid boil. Once boiling, turn the heat down to a simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
• Serve and enjoy! Remove the stew from the heat, season with salt and top with fresh parsley. Ladle soup into bowls and serve with crusty bread or warm naan, if desired.

Why Add Salt at the End?

So here’s my little tip to make perfectly tender, non-mushy lentils. Bring everything to rapid boil in a large pot (except for the salt). Turn the heat down super low so that the stew simmers (to just barely a bubble) without covering. Allow the lentils to simmer for about 20 to 30 minutes uncovered until they are cooked through, but not falling apart. Take them off of heat and THEN add in your salt. Adding salt right at the very end helps stop the cooking process and makes them come out perfect!

Tips for the Best Lentil Stew

• Rinse lentils well – rinsing the lentils under cold water removes excess starch and any debris. This simple step improves the texture of the lentils and helps keep the broth from becoming cloudy.
• Cut sweet potatoes evenly – cutting the sweet potatoes in uniform pieces ensures they will cook evenly in the stew.
• Don’t rush the simmer – once the stew comes to a boil, make sure to reduce it to a gentle simmer as slow cooking the stew allows the flavors to full develop. This also prevents the lentils from splitting and turning mushy.
• Adjust thickness – feel free to add more broth if you prefer a soupier stew or simmer longer for a thicker texture. Letting the stew sit for 10 minutes before serving will also help thicken the stew.
• Add salt at the end – this is a simple trick to ensure you get perfect lentils in the stew. Salting too early can cause affect the pectin in lentils causing them to become tough.

How to Customize this Stew

• Add leafy greens – mix in spinach or kale during the last few minutes of cooking for a boost of color and nutrition.
• More veggies – along with leafy greens, you could also add in some additional vegetables like carrots, cauliflower, broccoli or even tomatoes to add some acidity and richness to the stew.
• Extra protein – to make this stew more filling, you could add chickpeas, white beans or even cubed tofu or tempeh for additional protein.
• Make it creamy – for a richer, creamier stew, feel free to stir in some coconut milk or coconut cream near the end of cooking.
• Make it spicy – add in some red pepper flakes, cayenne pepper or a pinch of smoked paprika for a smoky flavor and to boost the spice in this stew.
• Make it heartier – serve this sweet potato lentil soup over brown rice or quinoa for an extra filling meal.
• Brighten it up – finish this lentil and sweet potato stew with a squeeze of fresh lemon juice right before serving for a fresh, bright flavor.

Prepping and Storage

Leftovers can be stored in a sealed, airtight container in the refrigerator for up to 4 to 5 days. You can easily reheat the lentil stew on the stovetop or the microwave, adding in a splash of broth, if needed.

More Soup and Stew Recipes

• Chicken and Wild Rice Soup
• Creamy Tortellini Soup
• Easy Chicken Tortilla Soup
• Beef and Tomato Stew
• Detox Immune-Boosting Chicken Soup
• One Pot Spicy Sausage and Kale Soup

Hope you all enjoy this Lentil and Sweet Potato Stew! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Lentil and Sweet Potato Stew

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This hearty Lentil and Sweet Potato Stew is the perfect easy weeknight dinner that is delicious, super filling as well as gluten-free, dairy-free and vegan!  It’s also ready in under 30 minutes!

Course Main Course

Cuisine American

Keyword Lentil and Sweet Potato Stew

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 239kcal

Ingredients

• 1 Tbsp olive oil
• 1 onion diced
• 2 cloves garlic minced
• 2 cups green lentils rinsed
• 1 large sweet potato peeled and cubed
• 6 cups low sodium vegetable broth
• 2 bay leaves
• 1/2 tsp turmeric
• 1/4 tsp cumin
• 1/2 tsp black pepper
• 1/2 tsp salt
• Fresh parsley as garnish

Instructions

• In a large pot on medium high heat, drizzle a little olive oil and sauté onion and garlic until fragrant, about 3 minutes. Add the rest of your ingredients up to the pepper (we'll add the salt at the end), turn the heat up to high and bring everything to a rapid boil.
• Once it starts boiling, turn the heat down to a low simmer and cook uncovered for about 20 to 30 minutes, until lentils are cooked through and not falling apart.
• Remove the stew from heat and stir in the salt. Top with fresh parsley, serve and enjoy!

Nutrition

Serving: 1/6th of recipe | Calories: 239kcal | Carbohydrates: 39.4g | Protein: 11.7g | Fat: 2.9g | Saturated Fat: 0.3g | Sodium: 373.1mg | Fiber: 16.6g | Sugar: 3.5g

The post Lentil and Sweet Potato Stew appeared first on Eat Yourself Skinny.

The most flavorful Garlic Butter Baked Salmon that is tender, flaky and coated in a rich garlicky sauce with lemon and Dijon. This simple healthy recipe easily comes together in under 20 minutes!

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You guys, this Garlic Butter Baked Salmon might be the easiest recipe you’ll ever make. Tender, flaky salmon coated in a rich lemon garlicky butter sauce that comes together in under 20 minutes! The butter is infused with lemon, garlic, and a touch of Dijon mustard which not only adds flavor, but keeps the salmon moist and tender. Serve over rice with fresh veggies for a complete meal!

Why You’ll Love This

• Quick and easy – this baked salmon easily comes together in under 20 minutes using simple pantry ingredients.
• Healthy – salmon is packed with protein and heart-healthy omega-3 fats making this a nourishing meal that feels elevated and indulgent.
• Versatile – this salmon pairs well with so many sides like roasted vegetables, rice, mashed potatoes, pasta or a fresh salad.
• Great for meal prep – leftovers reheat beautifully and can be served on salads, grain bowls or wraps the next day.

Ingredients You’ll Need

• salmon – you’ll want four 6 oz evenly sized filets of wild-salmon with the skin on. I usually get my salmon fresh from the grocer, but feel free to use frozen filets too.  Just make sure the salmon is thawed if you are using frozen filets.
• butter – I used unsalted butter which is the base of this sauce. Butter adds richness and helps keep the salmon moist as it bakes.
• garlic – you can use fresh chopped cloves garlic or minced garlic from the jar.
• lemon – this brightens the dish and balances the richness of the butter. Just make sure to use fresh lemon juice for the best flavor.
• Dijon mustard – adds even more flavor and zip that enhances the butter sauce.
• fresh parsley – this garnish adds a pop of color and a fresh taste to the salmon dish.
• salt + pepper – needed to season the salmon and add flavor.

How to Make Garlic Butter Baked Salmon

1. Prepare the salmon. Preheat the oven to 400 degrees F and let the salmon come to room temperature. Pat dry with paper towels and arrange salmon filets skin side down on a baking sheet lined with parchment paper. Generously season with salt and pepper.
2. Coat the salmon. In a small bowl, melt butter and stir in minced garlic, lemon juice and Dijon mustard until all combined. Spoon or brush the mixture over top of each salmon filet so that each piece is completely covered. Top each filet with half a slice of lemon.
3. Bake salmon. Bake for 12 to 15 minutes until salmon is opaque and flakes easily with a fork. Garnish with fresh parsley and enjoy!

Tips for Making the Best Baked Salmon

• Pat the salmon dry – drying the surface of the salmon helps the seasoning stick and prevents excess moisture from diluting the sauce.
• Use even-sized filets – similar thickness ensures that the salmon cooks evenly. If one piece is thinner, just make sure to check it early.
• Bake at high heat – cooking the salmon at 400 degrees F is ideal as it cooks the salmon quickly without drying it out.
• Don’t overcook – this tends to be the biggest mistake people make. Salmon continues to cook slightly after it comes out of the oven so remove it when it is just barely opaque in the center for the most tender texture.
• Let the salmon rest – allowing the salmon to rest briefly keeps it juicy and flavorful.

Prepping and Storage

Leftover salmon can be stored in a sealed, airtight container for up to 3 days in the refrigerator. To reheat, you can either warm in the oven at 300 degrees F for 8 to 10 minutes or reheat in the microwave until warmed through. This leftover salmon would also taste great cold over a salad!

More Salmon Recipes

• Hummus Crusted Salmon
• Sheet Pan Maple Dijon Glazed Salmon
• Chili Lime Salmon with Mango Salsa
• Ginger Basil Salmon in Foil
• Chimichurri Baked Salmon
• Mango Sriracha Salmon Tacos

Hope you all enjoy this Garlic Butter Baked Salmon! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Garlic Butter Baked Salmon

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The most flavorful Garlic Butter Baked Salmon that is tender, flaky and coated in a rich garlicky sauce with lemon and Dijon. This simple healthy recipe easily comes together in under 20 minutes!

Course Main Course

Cuisine American

Keyword Garlic Butter Baked Salmon

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 374kcal

Ingredients

• 4 (6 oz) salmon filets
• 1 tsp salt
• 1/2 tsp black pepper
• 3 Tbsp unsalted butter
• 1 Tbsp minced garlic
• 1 Tbsp fresh lemon juice plus extra lemon slices for topping
• 2 tsp Dijon mustard
• Garnish with fresh chopped parsley

Instructions

• Preheat the oven to 400 degrees F and let the salmon come to room temperature.
• Pat the salmon dry with paper towels and arrange salmon filets skin side down on a baking sheet lined with parchment paper or aluminum foil sprayed with nonstick spray. Generously season with salt and pepper.
• In a small bowl, melt butter and stir in minced garlic, lemon juice and Dijon mustard until all combined. Spoon or brush the mixture over top of each salmon filet so that each piece is completely covered. Top each filet with a slice of lemon.
• Bake salmon for 12 to 15 minutes until salmon is opaque and flakes easily with a fork. Garnish with fresh parsley and enjoy!

Nutrition

Serving: 1salmon filet | Calories: 374kcal | Carbohydrates: 3.6g | Protein: 31.5g | Fat: 26.1g | Saturated Fat: 9g | Cholesterol: 111.6mg | Sodium: 427.8mg | Fiber: 0.1g | Sugar: 0.1g

The post Garlic Butter Baked Salmon appeared first on Eat Yourself Skinny.

You’ll love this Healthy Beef and Broccoli recipe made with tender flank steak, crisp broccoli and a savory garlic ginger sauce. A quick and easy weeknight dinner that tastes better than take-out and comes together in under 30 minutes!

Skip the take-out and make this Healthy Beef and Broccoli! Such a weeknight staple that you’ll come back to time and time again. Made with tender strips of beef, crisp broccoli, and a bold garlicky sauce that comes together in under 30 minutes. Perfect for busy evenings, meal prep or when you are simply craving take-out, you’ll love the restaurant quality flavor made right in your kitchen!

Why You’ll Love This

• Quick and easy – everything cooks together all in one skillet in under 30 minutes for a delicious and flavorful easy weeknight dinner.
• Healthier than take-out – this meal is lower in sodium, sugar and unhealthy fats making this dish a much better option than ordering your favorite takeout!
• Balanced and satisfying – this meal is packed with protein and fresh veggies that add fiber and nutrients.
• Perfect for meal prep – this beef and broccoli reheats beautifully for healthy lunches or dinners. You can also easily customize this to your liking!

Ingredients You’ll Need

• flank steak – a lean and flavorful cut that becomes tender when sliced thinly against the grain. It really soaks up this sauce perfectly and cooks quickly.
• broccoli – you’ll need about 3 cups of broccoli florets and feel free to use fresh or frozen broccoli.
• olive oil – I like to use a good olive oil to sauté the steak and veggies that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor. 
• garlic – you can use fresh chopped cloves garlic or minced garlic from the jar.
• ginger – adds a little zip and really balances out the richness of the sauce. If you don’t have fresh ginger, you can substitute a half teaspoon of ground ginger into the sauce.
• green onions – adds a boost of flavor and a pop of color.
• salt + black pepper – needed to season the flank steak and add flavor.
• sauce – a delicious mixture of soy sauce (I use low sodium soy sauce), beef broth, honey, sesame oil, red pepper flakes and cornstarch to thicken.

How to Make Beef and Broccoli

1. Prepare the sauce. In a bowl, whisk together the soy sauce, beef broth, honey, sesame oil and red pepper flakes. In a separate smaller bowl, mix together the cornstarch and cold water to make a slurry and add to the stir fry sauce. Set aside.
2. Cook the meat. In a large skillet over high heat, drizzle a tablespoon of olive oil. Add the beef strips in a single layer and season with salt and pepper. Sauté the beef for 3 minutes on each side until just cooked through. Transfer to a plate and set aside.
3. Sauté the broccoli. Turn the heat down to medium and drizzle the remaining tablespoon of olive oil in the skillet. Add in the broccoli florets, garlic and ginger and sauté for 4 to 5 minutes, partially covered with a lid, until broccoli are slightly tender, but still crisp.
4. Toss everything together. Add the steak back to the pan and pour in the prepared stir fry sauce. Reduce the heat to medium-low and simmer for 3 to 4 minutes, until the sauce has slightly thickened. Turn off the heat and stir in the green onions.
5. Serve. We love spooning this beef and broccoli over rice, but you could serve with cauliflower rice, noodles or enjoy all on its own!

Tips for the Best Beef and Broccoli

• Prep ingredients first – this beef and broccoli cooks quickly, so I like to chop and measure everything ahead of time so I can quickly throw this meal together.
• Thinly slice the steak – this helps the steak cook evenly and really soak up all that sauce. Just make sure you slice against the grain to keep the beef super tender.
• Don’t overcrowd the pan – I recommend cooking the beef strips in batches if your pan isn’t large enough. Overcrowding traps steam and prevents caramelization which is what gives the steak flavor.
• Use low-sodium soy sauce – I find that regular soy sauce is way too salty for my liking, so lower sodium soy sauce is perfect in this dish. You could also substitute with coconut aminos or tamari if gluten-free.
• Taste and adjust – this garlicky stir fry sauce is one of my favorites, but feel free to taste and adjust the sauce as needed so it’s to your liking.
• Serving suggestions – this beef and broccoli tastes great served over brown rice, quinoa, cauliflower rice or even noodles.

Variations

• Make it gluten-free – you can easily swap out the soy sauce and use tamari or coconut aminos to make this recipe gluten-free.
• Make it spicy – add in extra red pepper flakes, dash of cayenne pepper or chili garlic sauce for even more flavor and added spice.
• Low-carb option – we love serving this over white rice or brown rice, but feel free to enjoy with cauliflower rice or even zucchini noodles for a lower carb option.
• Vegetarian – swap out the beef for tofu, tempeh or even your favorite noodles for a meatless option.
• Extra veggies – you could also add in snap peas, bell peppers, zucchini, carrots or mushrooms for extra nutrition.

Prepping and Storage

To Prep: You can pre-slice the beef, chop up the broccoli florets and prepare the sauce the day before and store separately until ready to cook.

To Store: Beef and broccoli can be stored in a sealed, airtight container for 4 or 5 days in the refrigerator. You can easily reheat leftovers in a skillet over medium-low heat or in the microwave until warmed through. Feel free to add a splash of beef broth or water to loosen up the sauce.

More Stir Fry Recipes

• Healthy Cashew Chicken Stir Fry
• Asian Ground Turkey and Green Bean Stir Fry
• Teriyaki Chicken Stir Fry
• One Pan Pineapple Teriyaki Chicken
• Honey Garlic Shrimp Stir Fry

Hope you all enjoy this Healthy Beef and Broccoli! If you love this recipe as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Healthy Beef and Broccoli

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You'll love this Healthy Beef and Broccoli recipe made with tender flank steak, crisp broccoli and a savory garlic ginger sauce. A quick and easy weeknight dinner that tastes better than take-out and comes together in under 30 minutes!

Course Main Course

Cuisine American

Keyword Healthy Beef and Broccoli

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 387kcal

Ingredients

• 2 Tbsp olive oil divided
• 1 lb flank steak, cut into thin bite-sized strips
• Salt and pepper, to taste
• 1 Tbsp minced garlic
• 1 tsp fresh ginger, grated
• 1 large head of broccoli, cut into florets (about 3 cups)
• 1/4 cup chopped green onions
• Garnish with sesame seeds, if desired

For the sauce:

• 1/3 cup low-sodium soy sauce
• 1/3 cup beef broth
• 2 Tbsp honey
• 2 tsp sesame oil
• 1/4 tsp red pepper flakes
• 1 Tbsp cornstarch
• 1 Tbsp cold water

Instructions

• Prepare the sauce. In a bowl, whisk together the soy sauce, beef broth, honey, sesame oil and red pepper flakes. In a separate smaller bowl, mix together the cornstarch and cold water to make a slurry and add to the stir fry sauce. Set aside.
• Cook the meat. In a large skillet over high heat, drizzle a tablespoon of olive oil. Add the beef strips in a single layer and season with salt and pepper. Sauté the beef for 3 minutes on each side until just cooked through. Transfer to a plate and set aside.
• Sauté the broccoli. Turn the heat down to medium and drizzle the remaining tablespoon of olive oil in the skillet. Add in the broccoli florets, garlic and ginger and sauté for 4 to 5 minutes, partially covered with a lid, until broccoli are slightly tender, but still crisp.
• Toss everything together. Add the steak back to the pan and pour in the prepared stir fry sauce. Reduce the heat to medium-low and simmer for 3 to 4 minutes, until the sauce has slightly thickened. Turn off the heat and stir in the green onions.
• Serve. We love serving this beef and broccoli over rice, but you could also serve with cauliflower rice, noodles or enjoy this all on its own!

Nutrition

Serving: 1/4th of recipe | Calories: 387kcal | Carbohydrates: 17.4g | Protein: 34.7g | Fat: 20.1g | Saturated Fat: 5.7g | Cholesterol: 57.8mg | Sodium: 951.6mg | Fiber: 2g | Sugar: 9.3g

The post Healthy Beef and Broccoli appeared first on Eat Yourself Skinny.

Enjoy a cozy bowl of this Easy Chicken Noodle Soup made with simple ingredients that pack in the flavor! Made with tender chicken, hearty vegetables and a rich, flavorful broth that is both comforting and nourishing.

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There is nothing more comforting than a cozy bowl of classic Chicken Noodle Soup and this recipe is absolutely delicious! Made with simple, wholesome ingredients that come together in a rich, savory broth with tender chicken, fresh vegetables and perfectly cooked noodles in every bite. This is the kind of soup that just always hits the spot, whether you’re feeling under the weather or just craving something warm and familiar, you’ll come back to this soup time and time again!

Why You’ll Love This

• Classic comfort food – made using simple ingredients that come together for a rich, homemade flavor that tastes so much better than canned soup.
• One pot meal – easily made all in one pot which makes this soup come together quickly and clean up is a breeze.
• Wholesome – this soup is packed with protein, fresh vegetables and simmered in a flavorful broth for a nourishing dinner the whole family will love.
• Perfect remedy when sick – this chicken noodle soup tastes like comfort in a bowl and helps to relieve congestion and soothe a sore throat.

Ingredients You’ll Need

• chicken – you’ll need boneless skinless chicken breasts for this recipe, but you could also use chicken thighs or even shredded rotisserie chicken for even more flavor. Leftover chicken or turkey works great too!
• carrots, celery + onion – these are the aromatic vegetables that form the base of this soup and add natural sweetness as well as balance and depth.
• garlic – minced garlic cloves really punch up the flavor and are a must in this soup!
• chicken broth – I used a low sodium chicken broth, but you could also use chicken stock or vegetable broth.
• egg noodles – I like to use classic egg noodles in this soup, but any type of pasta will work in this recipe.
• Better than Bouillon chicken flavor – this is a MUST in this recipe and really enhances all that chicken flavor in this soup. So delicious!
• herbs – a combination of dried thyme, dried rosemary, bay leaf and fresh parsley or fresh dill.
• red pepper flakes – adds a little heat and kick of spice. Feel free to leave out if making for the kids!
• salt + pepper – needed to season for flavor.

How to Make Chicken Noodle Soup

1. Sauté the veggies. In a large soup pot or dutch oven, heat olive oil over medium-high heat and sauté onion, carrots and celery until softened, about 4 to 5 minutes. Add in the garlic and sauté for an additional 30 seconds.
2. Build the soup. Add in the chicken broth along with the rest of the ingredients (except for the noodles) and bring to a boil. Lower the heat, cover slightly and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
3. Shred chicken and add noodles. Once the chicken is cooked, remove from the pan and shred using two forks. While shredding the chicken, add the egg noodles to the pot and cook until just al dente.
4. Serve and enjoy! Remove from heat and add he shredded chicken back into the pot. Taste and add more seasonings, if needed. Stir in the fresh chopped parsley, ladle into bowls and enjoy!

How to Make in the Crock Pot

In a 6-quart slow cooker, add the chicken and rest of the ingredients (except for the egg noodles), cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken with a slotted spoon or tongs and shred with two forks. I recommend boiling the noodles separately to ensure they don’t get mushy in the crock pot. Add the shredded chicken back into the slow cooker along with cooked egg noodles, serve and enjoy!

Variations

• Make it creamy – to make creamy chicken noodle soup, feel free to add in some heavy cream, coconut cream, cream cheese or mix in a dollop of sour cream before serving.
• Adjust the spice – you can easily adjust the spice level of this soup by using mild, medium or hot enchilada sauce. You could also add in chopped jalapeno, chopped poblano pepper or even a dash of hot sauce for more heat.
• Switch up protein – you can use rotisserie chicken for a simple short cut when making this soup, or feel free to use turkey, ground beef, shrimp or even chickpeas for a hearty vegetarian option.
• Add more veggies – boost the nutrition and flavor with extra vegetables such as zucchini, yellow squash, bell peppers, sweet potatoes, carrots, celery, spinach or kale.

Prepping and Storage

Leftover chicken noodle soup will last in your refrigerator in a sealed, airtight container for up to 3 to 4 days, but is best enjoyed in the first few days. Please keep in mind that the noodles will continue to absorb the liquid the longer it sits in the fridge, so you may need to add a little splash of chicken broth to the leftover soup before reheating on the stove or in the microwave.

More Healthy Soup Recipes

• Chicken and Wild Rice Soup
• Creamy Tortellini Soup
• Easy Chicken Tortilla Soup
• Creamy Broccoli Cheddar Soup 
• Detox Immune-Boosting Chicken Soup
• One Pot Spicy Sausage and Kale Soup

Hope you all enjoy this Easy Chicken Noodle Soup recipe! If you love this as much as we do, please leave a star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Easy Chicken Noodle Soup

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Enjoy a cozy bowl of this Easy Chicken Noodle Soup made with simple ingredients that pack in the flavor! Made with tender chicken, hearty vegetables and a rich, flavorful broth that is comforting and nourishing.

Course Main Course

Cuisine American

Keyword Easy Chicken Noodle Soup

Prep Time 15 minutes minutes

Cook Time 35 minutes minutes

Total Time 50 minutes minutes

Servings 8

Calories 214kcal

Ingredients

• 1 Tbsp olive oil
• 1 medium sweet onion diced
• 2 ribs celery diced
• 3 large carrots diced
• 1 Tbsp minced garlic
• 10 cups chicken broth
• 1 Tbsp Better than Bouillon chicken flavor
• 1 tsp salt
• 1/2 tsp black pepper
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp crushed red pepper flakes
• 1 bay leaf
• 1 lb boneless skinless chicken breasts
• 8 oz wide egg noodles (about 4 cups)
• 1/4 cup finely chopped fresh parsley or fresh dill

Instructions

• Sauté the veggies. In a large soup pot or dutch oven, heat olive oil over medium-high heat and sauté onion, carrots and celery until softened, about 4 to 5 minutes. Add in the garlic and sauté for an additional 30 seconds.
• Build the soup. Add in the chicken broth along with the rest of the ingredients (except for the noodles) and bring to a boil. Lower the heat, cover slightly and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
• Shred chicken and add noodles. Once the chicken is cooked, remove from the pan and shred using two forks. While shredding the chicken, add the egg noodles to the pot and cook until just al dente.
• Serve and enjoy! Remove from heat and add he shredded chicken back into the pot. Taste and add more seasonings, if needed. Stir in the fresh chopped parsley, ladle into bowls and enjoy!

Nutrition

Serving: 1/8th of recipe | Calories: 214kcal | Carbohydrates: 18.6g | Protein: 23.6g | Fat: 4.9g | Saturated Fat: 1.2g | Cholesterol: 71.5mg | Sodium: 550.7mg | Fiber: 1.7g | Sugar: 2.7g

The post Easy Chicken Noodle Soup appeared first on Eat Yourself Skinny.

This Healthy Ground Beef Stroganoff Casserole is the ultimate family-friendly comfort food! The perfect cozy weeknight meal made with egg noodles and smothered in the most delicious creamy mushroom sauce in just 30 minutes!

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With all this cold weather lately, there is nothing better than a warm, cozy comfort meal you can make for your family. This Healthy Ground Beef Stroganoff is a rich and savory one pot meal that easily comes together in under 30 minutes! This meal is packed with savory ground beef and tender egg noodles all simmered together in the most flavorful mushroom sauce. The fresh thyme and parsley bring an earthiness to the dish that adds even more flavor. Your kids are guaranteed to gobble up this meal too!

Why You’ll Love This

• Quick and easy – everything cooks together all in one skillet in under 30 minutes for a delicious and flavorful easy weeknight dinner.
• Rich and creamy – savory ground beef and tender egg noodles all simmered together in a rich and creamy mushroom sauce that is full of flavor!
• Customizable – switch up the protein, add in more veggies, or swap out the egg noodles and serve over brown rice, mashed potatoes or noodles of choice.
• Great for meal prep – leftovers last up to 3 or 4 days and taste even better as the flavors marinate making this a great recipe for meal prep.

Ingredients You’ll Need

• egg noodles – I used egg noodles for this classic recipe, but you could also serve over other noodles, brown rice, mashed potatoes or even cauliflower mash.
• ground beef – I used lean ground beef because I really wanted that classic beef stroganoff meal, but you could easily swap out the beef for ground turkey or even ground chicken. 
• mushrooms – I personally love baby bella mushrooms, but you could use cremini or white button mushrooms in this. You could also add in some peas and carrots so this dish is more veggie forward.
• onion – I love the mild flavor of white onions, but you could use a yellow onion, shallots or even green onions in this recipe.
• garlic – fresh garlic is always best! If you don’t have fresh garlic, feel free to substitute with a 1/2 teaspoon of garlic powder.
• beef broth – I used low-sodium beef broth which I really think enhances the beef flavor in this recipe. If you don’t have beef broth on hand, you could use either beef stock, vegetable broth, or simply use water and mix in some beef bouillon.
• worcestershire sauce – flavor, flavor, FLAVOR!
• beef base – I used Better than Bouillon beef base which enhances that rich beef flavor even more and is a must in this recipe.
• all-purpose flour – helps to thicken the sauce.
• Greek yogurt – this makes the sauce nice and creamy. It is also higher in protein and lower in fat than sour cream, but if you don’t have Greek yogurt on hand, sour cream is a great substitute or you could substitute with heavy cream.
• fresh herbs – I LOVE fresh thyme and parsley in this dish and I really think it takes the flavor to a whole other level. 

How to Make Ground Beef Stroganoff

1. Prep. Chop up the onion, garlic, mushrooms and fresh thyme. Set those aside and you’re ready to get started cooking!
2. Boil water and brown meat. Fill a large pot with water and bring it to a boil on the stove. While the water is coming to a boil, add the ground beef to a large skillet and cook until browned and crumbled. Transfer the cooked ground beef to a plate and keep the heat on the skillet.
3. Sauté the onion, garlic and mushrooms. In the same skillet you used to brown the meat, drizzle a little olive oil and sauté the onions, garlic and mushrooms until onions are translucent and mushrooms are cooked down, about 7 more minutes.
4. Make the sauce. Add in the cooked ground beef and sprinkle with the flour, stirring until fully incorporated, mixing any lumps that form. Add in the beef broth, Better than Bouillon, Worcestershire sauce, fresh thyme and season with salt and pepper. Mix well and bring to a boil. Once sauce starts to boil, turn the heat to low and let the sauce simmer for 4 to 5 minutes, until the sauce thickens slightly.
5. Boil the egg noodles. While the sauce simmers, add the egg noodles to the boiling water and boil per the package instructions.
6. Let’s make it creamy!  Once the sauce has thickened, turn the heat off and mix in the Greek yogurt. Stir to combine everything and season to taste, if needed. Serve over egg noodles, garnish with fresh parsley and enjoy!

How to Serve

• egg noodles – this is the traditional way to serve this, but any type of pasta will work in this recipe.
• brown rice – this would also taste great served over brown rice, white rice, wild rice or even cauliflower rice.
• mashed potatoes – this rich and creamy sauce would pair perfectly smothered over buttery mashed potatoes.
• mashed cauliflower – for a low-carb option, try serving this over creamy mashed cauliflower.
• zucchini noodles – for another healthier, low-carb option, toss with some tender zucchini noodles made with your spiralizer.

Variations and Substitutions

• Make it dairy-free – you can use dairy-free yogurt or cashew cream in place of Greek yogurt.
• Make it gluten-free – you can use cornstarch, arrowroot powder or gluten-free flour and make sure to serve over gluten-free egg noodles or GF pasta. Also, swap the Worcestershire sauce for coconut aminos.
• Add extra veggies – feel free to throw in extra veggies for a boost of nutrition like leafy spinach, peas or green beans.
• Swap the protein – instead of ground beef, you can use ground turkey, ground chicken, ground sausage or even make with meatballs or sliced steak.

Prepping and Storage

Leftovers should be stored in a sealed, airtight container in the refrigerator and will last up to 3 to 4 days. Keep in mind, the noodles will soak up a lot of the sauce as it sits overnight in the fridge so this dish tastes best enjoyed fresh as possible. Feel free to add a splash of beef broth to loosen up the sauce when re-heating.

More One Pan Recipes

• Firecracker Chicken Stir Fry
• Creamy Chicken Sausage Orzo Skillet
• Asian Ground Turkey and Green Bean Stir Fry
• One Skillet Cashew Chicken Stir Fry
• One Pan Pineapple Teriyaki Chicken
• Honey Garlic Shrimp Stir Fry

Hope you all enjoy this Healthy Ground Beef Stroganoff and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Healthy Ground Beef Stroganoff

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This Healthy Ground Beef Stroganoff Casserole is the ultimate family-friendly comfort food! The perfect cozy weeknight meal made with egg noodles and smothered in the most delicious creamy mushroom sauce in just 30 minutes!

Course Main Course

Cuisine American

Keyword Healthy Ground Beef Stroganoff

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 310kcal

Ingredients

• 1 Tbsp olive oil
• 1 lb lean ground beef
• 1 onion finely chopped
• 8 oz baby bella mushrooms minced
• 3 cloves garlic minced
• 2 Tbsp all-purpose flour
• 2 cups low-sodium beef broth
• 1 Tbsp Better than Bouillon beef base
• 1 Tbsp Worcestershire sauce
• 2 tsp fresh thyme
• 1/2 tsp salt
• 1/4 tsp black pepper
• 1/4 cup full-fat plain Greek yogurt (can substitute sour cream or heavy cream)
• 12 oz package wide egg noodles
• Garnish with finely chopped parsley and cracked black pepper

Instructions

• Fill a large pot with water and bring it to a boil on the stove. While the water is coming to a boil, add the ground beef to a large skillet and cook until browned and crumbled. Transfer the cooked ground beef to a plate and keep the heat on the skillet.
• In the same skillet you used to brown the meat, drizzle a little olive oil and sauté the onions, garlic and mushrooms until onions are translucent and mushrooms are cooked down, about 7 more minutes.
• Add in the cooked ground beef and sprinkle with the flour, stirring until fully incorporated, mixing any lumps that form. Add in the beef broth, Better than Bouillon, Worcestershire sauce, fresh thyme and season with salt and pepper. Mix well and bring to a boil. Once sauce starts to boil, turn the heat to low and let the sauce simmer for 4 to 5 minutes, until the sauce thickens slightly.
• While the sauce simmers, add the egg noodles to the boiling water and boil per the package instructions.
• Once the sauce has thickened, turn the heat off and mix in the Greek yogurt. Stir to combine everything and season to taste, if needed. Serve over egg noodles, garnish with fresh parsley and enjoy!

Nutrition

Serving: 1/6th of recipe | Calories: 310kcal | Carbohydrates: 28g | Protein: 26.2g | Fat: 10.4g | Saturated Fat: 3.4g | Cholesterol: 98.5mg | Sodium: 525.9mg | Fiber: 1.9g | Sugar: 3g

The post Healthy Ground Beef Stroganoff appeared first on Eat Yourself Skinny.

Easy and delicious Olive Garden Minestrone Soup loaded with fresh veggies, leafy greens and simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!

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Zero exaggeration that this is hands down one of my favorite soups. Inspired by Olive Garden’s famous minestrone soup, I re-created and shared this copycat recipe about 15 years ago, but really needed some updated photos. This classic minestrone soup recipe is SO flavorful, loaded with a variety of vegetables and is just so cozy and comforting whether it’s a chilly day or you’re feeling under the weather. Pair it with some crusty bread or side salad for a complete meal!

Why You’ll Love This

• Healthy and filling – this copycat Olive Garden inspired soup is loaded with a variety of fresh vegetables, beans and fiber-rich pasta for a delicious nourishing meal.
• Quick and easy – this hearty soup easily comes together in just 30 minutes using simple pantry ingredients.
• One pot meal – you only need to use one pot to which makes this vegetable soup come together quickly and clean up is a breeze.
• Great for leftovers – as this soup sits, the flavors meld together making this taste even better the next day! Perfect recipe for meal prep.

Ingredients You’ll Need

• onion, carrots and celery – makes the perfect savory base for soups.
• vegetables – I used fresh zucchini and green beans along with the onion, carrots and celery, but feel free to use any variety of vegetables you like.
• beans – I used both red kidney beans and white beans, but navy beans, cannellini beans and pinto beans all make great options.
• pasta – I used small shells in this soup, but any type of small pasta will work such as ditalini, orecchiette or elbow macaroni. Feel free to leave it out to keep this lower in carbs.
• vegetable broth – you could also use chicken broth or any stocks you have in your pantry.
• tomatoes – I used one large can of crushed tomatoes, but diced tomatoes work well too. You could also add in a little tomato pasta for a thicker soup.
• garlic – this really punches up the flavor and is a must in this soup!
• leafy greens – spinach or kale work great in this soup.
• herbs and seasonings – I used a combination of dried oregano, basil, thyme, salt and pepper, but you could also substitute one teaspoon of Italian seasoning for the dried herbs.  You could also mix in some fresh parsley or a bay leaf.

How to Make Minestrone Soup

The great thing about this soup is that everything comes together in just 30 minutes in just a few simple steps!  Here’s how I make it:

• Sauté the veggies.  Heat olive oil in a large saucepan or soup pot over medium-high heat and sauté onion, celery, carrots and zucchini until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
• Let the soup simmer.  Stir in the vegetable broth, crushed tomatoes, beans, and seasonings. Bring to a boil, then reduce heat, cover and let the soup to simmer for about 20 minutes.
• Mix in spinach and pasta.  Add in the baby spinach leaves and pasta, cooking for an additional 10 minutes.
• Serve and enjoy! Ladle soup into bowls, top with freshly grated parmesan cheese and serve with some crusty bread or croutons.

Substitutions and Variations

The best part about minestrone soup is that it is so customizable! Here are some ways to switch up this soup to your liking.

• Veggies – feel free to use any variety of veggies you like! Seasonal vegetables like yellow squash, bell peppers, sweet potatoes, butternut squash, broccoli, cauliflower, kale, etc. all make great options.
• Protein – the beans in this recipe are a great source of protein, but you can also add in some chicken, turkey, ground beef or even Italian sausage.
• Gluten-free – you can substitute the pasta for gluten-free pasta or even some regular rice or wild rice.
• Vegan – this soup is already vegan, however instead of topping with parmesan cheese you could top with vegan cheese or nutritional yeast.
• Make it spicy – throw in some red pepper flakes or hot sauce to add some heat to this Italian soup.
• More depth of flavor – I like to add a parmesan rind into the soup as it simmers to really enhance the flavor of the soup. You could also add a little tomato paste for a more rich tomato broth.

Prepping and Storing

To Store:  Leftovers will last in your fridge in a sealed, airtight container for up to 5 days.  You may find that the noodles will soak up a lot of the broth as the soup sits, but you can easily add more broth as needed when re-heating.

To Freeze:  If planning to freeze, first let the soup cool completely and then store it in a sealed container in the freezer for up to 3 months. When ready to enjoy, let the soup thaw completely in the fridge. Warm it up in a pot on the stove or re-heat individual servings in the microwave.

More Delicious Soup Recipes

• Chicken and Wild Rice Soup – the perfect cozy soup packed with flavor and loaded with chicken, veggies and tender wild rice
• Creamy Broccoli Cheddar Soup – a delicious low carb soup packed with veggies and made in under 30 minutes
• Chicken Tortilla Soup – the perfect weeknight meal that can easily be made in your Instant Pot, slow cooker or even right on the stove
• Spicy Sausage and Kale Soup – hearty, loaded with a variety of vegetables and leafy kale, all simmered in flavorful beef broth, diced tomatoes and yes, a whole jar of salsa!
• Sausage and Spinach Tortellini Soup – creamy, cozy and made with cheesy tortellini, sausage and fresh veggies
• Detox Immune-Boosting Chicken Soup – the perfect remedy for cold and flu season filled with antioxidants that boost immunity and tastes delicious

Hope you all enjoy this Olive Garden Minestrone Soup and if you love this as much as we do, please leave me below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny! I love seeing all your delicious recreations!

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Olive Garden Minestrone Soup

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Easy and delicious Olive Garden Minestrone Soup loaded with fresh veggies, leafy greens and simmered in the most flavorful broth! Easily made in one pot for a cozy weeknight dinner the whole family will love!

Course Main Course

Cuisine Italian

Keyword Minestrone Soup

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 233kcal

Ingredients

• 1 tablespoons olive oil
• 1 small onion chopped
• 2 ribs celery chopped
• 2 carrots chopped
• 1 small zucchini chopped
• 3 cloves garlic minced
• 5 1/2 cups vegetable broth
• 1 (28 oz) can crushed tomatoes
• 1 cup fresh or frozen cut green beans
• 1 (15 oz) can red kidney beans, drained
• 1 (15 oz) can small white beans, drained
• 1 teaspoon dried oregano
• 1/2 teaspoon dried basil
• 1/4 teaspoon dried thyme
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 3 cups fresh baby spinach
• 1/2 cup small pasta I used ditalini
• Optional toppings: parmesan cheese, red pepper flakes or croutons

Instructions

• Heat olive oil in a large saucepan or soup pot over medium high heat and sauté onion, celery, carrots and zucchini until softened, about 5 minutes. Then add in the garlic and sauté for an additional 30 seconds.
• Next add in the vegetable broth, crushed tomatoes, beans, and seasonings. Bring to a boil, then reduce heat, cover and let the soup to simmer for about 20 minutes.
• Add in the baby spinach leaves and pasta, cooking for an additional 10 minutes. Top with parmesan cheese, serve and enjoy!

Nutrition

Serving: 1/6th of recipe | Calories: 233kcal | Carbohydrates: 43.6g | Protein: 12.3g | Fat: 3.2g | Saturated Fat: 0.4g | Sodium: 724.8mg | Fiber: 11.7g | Sugar: 4g

The post Olive Garden Minestrone Soup appeared first on Eat Yourself Skinny.