This Easy Chicken Tortilla Soup recipe makes the perfect weeknight meal that can easily be made right in your instant pot, slow cooker or on the stove! Loaded with tender shredded chicken, veggies, beans and all the toppings for a delicious, flavor-packed meal!

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Calling all fellow soup lovers! It’s officially soup season and this is one of the easiest soups you could make. Can you believe this is the first recipe I ever posted on my website over 15 years ago?! This Easy Chicken Tortilla Soup recipe is still a favorite family staple in our home because it is packed with so much bold flavor and is easy to throw together for a quick weeknight dinner. You probably already have all the ingredients right in your pantry! Tender chicken, black beans, veggies and all the best toppings for a delicious cozy dinner the whole family will love.

Why You’ll Love This

• Quick and Easy – this soup can easily be ready in just 30 minutes if making on the stove top or throw all the ingredients into your crock pot, set it and forget it!
• Healthy – this flavorful chicken tortilla soup is high in protein and fiber, while still being light and comforting.
• Customizable – you can easily adjust the spice level in this soup, add in extra veggies or use rotisserie chicken for a shortcut.
• Great for meal prep – the best part about this soup is that the flavors taste even better the next day, making it great for leftovers! I like to make a big batch of this soup on the weekends to enjoy throughout the week.

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!
• Onion + garlic – chopped onion and garlic cloves really punch up the flavor in this soup.
• Chicken broth – I used a low sodium chicken broth, but you could also use chicken stock or vegetable broth.
• Tomatoes – I used a large 28 ounce can of crushed tomatoes, but diced tomatoes, fire-roasted tomatoes or even canned tomato sauce would work too. A can of rotel tomatoes would add extra flavor as well.
• Green chiles – adds a kick of spice and extra flavor.
• Enchilada sauce – this really enhances the flavor of this soup and you can choose the spice level you want between mild, medium and hot.
• Black beans + corn – a whole can of black beans adds extra protein and texture to this flavorful soup and feel free to use fresh corn or frozen corn.
• Lime juice – tastes amazing with all these bold flavors!
• Spices – a delicious combination of chili powder (or chipotle powder), cumin, kosher salt, black pepper and a bay leaf. You could even add a little cayenne pepper for additional spice.

How to Make the BEST Chicken Tortilla Soup

Because I know all of you use a variety of different methods when making soups, I’m sharing how to make this homemade chicken tortilla soup in the crock pot, your Instant Pot and on the stovetop!

1. Sauté onion and garlic. In a large soup pot or dutch oven, drizzle a little olive oil over medium-high heat and sauté onion for 3 to 4 minutes. Add in the garlic and sauté for an additional minute.
2. Build the soup. Add in the rest of the ingredients, except the cilantro and lime juice, and bring to a boil. Lower the heat and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
3. Shred the chicken. Once the chicken is cooked, remove from the post and shred using two forks. Add the shredded chicken back into the pot along with the cilantro and lime juice.
4. Serve and enjoy! Ladle the soup into bowls and serve with your favorite toppings like crunchy tortilla strips, avocado and extra cilantro or green onions on top of the soup.

How to Make in the Crock Pot

In a 6-quart slow cooker, add the chicken and rest of the ingredients (except for the cilantro and lime juice), 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. Add the shredded chicken back into the slow cooker along with the cilantro and lime juice. 

How to Make in the Instant Pot

Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Once oil is simmering, sauté the onion for 3 to 4 minutes, then add the garlic, sautéing for an additional minute. Add the rest of the ingredients, except for cilantro and lime juice. Set the Instant Pot to the soup setting and set the timer for 7 minutes. Once cooking is complete, let the instant pot sit for about 12 minutes, then release the steam by placing the valve to the venting position. Remove chicken and shred using two forks, then return the shredded chicken to the pot and stir in the cilantro and lime juice. 

Optional Toppings

• Slices of avocado.
• Fresh cilantro leaves, parsley or green onions
• Crispy tortilla strips or crushed tortilla chips
• Shredded cheese such as Monterey jack cheese, cheddar cheese or even shredded Mexican cheese
• Dollop of sour cream or Greek yogurt
• Sliced jalapeño peppers
• Extra lime wedges to squeeze over top

Variations

• Make it creamy – to make creamy chicken tortilla 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 Storing

To Store:  This chicken tortilla soup will last in your fridge in a sealed, airtight container for up to 5 days. You can easily reheat this soup in the microwave or on the stovetop for a quick, delicious meal. I love making this soup for my weekly meal prep!

To Freeze:  This chicken tortilla soup freezes really well too. First let the soup cool completely, 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 Healthy Soup Recipes

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

More Mexican Recipes

• Healthy Chicken Enchiladas
• Sheet Pan Chicken Fajitas
• Mexican Stuffed Bell Peppers
• Baked Chicken Fajita Roll-Ups
• Healthy Breakfast Enchiladas
• Enchilada Stuffed Zucchini Boats

Hope you all enjoy this Easy Chicken Tortilla Soup! 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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Easy Chicken Tortilla Soup

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This Easy Chicken Tortilla Soup makes the perfect weeknight meal that can easily be made right in your instant pot, slow cooker or on the stove! Packed with tender shredded chicken, veggies, beans and all the toppings for a delicious, flavor-packed meal!

Course dinner, Main Course

Cuisine Mexican

Keyword Chicken Tortilla Soup

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 285kcal

Ingredients

• 1 Tbsp olive oil if using Instant Pot or stove top
• 1 medium onion chopped
• 3 cloves garlic minced
• 1 (28 oz) can crushed tomatoes
• 4 cups low sodium chicken broth
• 1 (10 oz) can enchilada sauce
• 1 (4.5 oz) can chopped green chiles
• 1 Tbsp cumin
• 1 Tbsp chili powder
• 1 tsp salt
• 1/4 tsp black pepper
• 1 bay leaf
• 1 (15 oz) can black beans drained and rinsed
• 1 cup fresh or frozen corn
• 1 1/2 lbs boneless skinless chicken breasts
• Juice of 1 lime
• Optional Toppings: cilantro, avocado, tortilla strips

Instructions

To Make on the Stove Top:

• In a large pot or dutch oven, heat olive oil over medium high heat and sauté onion for 3 to 4 minutes. Add in the garlic and sauté for an additional minute.
• Add in the rest of the ingredients, except the cilantro and lime juice, and bring to a boil. Lower the heat and let the soup simmer for about 30 minutes, until chicken is tender and cooked through.
• Once the chicken is cooked, remove from the post and shred using two forks. Add the shredded chicken back into the pot along with the cilantro and lime juice.
• Ladle the soup into bowls and serve with your favorite toppings like crunchy tortilla strips, avocado and extra cilantro or green onions.

To Make in the Crock Pot:

• In a 6-quart slow cooker, add the chicken and rest of the ingredients, except cilantro and lime juice). Cover and place on high for 3 to 4 hours or low 6 to 8 hours. Remove chicken and shred with two forks then add back into the slow cooker along with the cilantro and lime juice.

To Make in the Instant Pot:

• Drizzle olive oil in the bowl of your instant pot and turn on the sauté function. Once oil is simmering, sauté the onion for 3 to 4 minutes then add garlic, sautéing an additional minute.
• Add the rest of the ingredients (except lime juice) and set the Instant Pot to the soup setting and set timer for 7 minutes. Once cooking is complete, let the instant pot sit for about 12 minutes then release the steam by placing the valve to the venting position.
• Remove chicken and shred using two forks, then return chicken to the pot and stir in the cilantro and lime juice.

Nutrition

Serving: 11/2 cups | Calories: 285kcal | Carbohydrates: 26.7g | Protein: 32.4g | Fat: 5.1g | Saturated Fat: 1g | Cholesterol: 72.3mg | Sodium: 1388.8mg | Fiber: 5.4g | Sugar: 5.6g

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

These Balsamic Roasted Brussels Sprouts make the perfect side dish that is so flavorful and easily made in under 30 minutes!  The honey balsamic glaze is simply incredible!

You guys, I’m so excited to share with you all my absolute favorite brussels sprouts recipe!  I can’t even begin to tell you how easy these are to make. You can quickly throw these delicious brussels sprouts together in just under 30 minutes and I they look absolutely gorgeous on your table. I was inspired for this recipe after making these maple balsamic chicken breasts last week. After drizzling that sauce over top of my veggies, I was instantly obsessed and knew I had to re-create this ASAP!

Why You’ll Love this Recipe

• Healthy and flavorful!
• Easily made in under 30 minutes with just a few simple ingredients.
• Not only makes a delicious weeknight dinner, but it makes a great holiday side dish for Thanksgiving or Christmas as well.
• This recipe is super versatile and would taste delicious using broccoli or cauliflower too.

Ingredients You’ll Need

• brussels sprouts – one of my favorite seasonal veggies! You’ll need 2 pounds brussels sprouts for this recipe. Make sure to rinse the brussels sprouts well, trim off the ends and slice them into halves.
• red onion – nothing better than roasted red onions!  You could also use white or yellow onions or shallots.
• olive oil – I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor (in my opinion).
• balsamic vinegar – this is the star of this dish and adds such a rich, tangy flavor!  Make sure to use a quality balsamic vinegar to get the most flavor.
• honey – lightly sweetens these brussels sprouts without using any refined sugar, but you could also use maple syrup or other natural sweetener.
• dijon mustard – adds a little zip of flavor!
• mustard seeds – adds even more delicious mustard flavor.
• salt + black pepper – needed to season and add flavor to the brussels sprouts.

How to Make Balsamic Roasted Brussels Sprouts

1. Prep the veggies – In a large bowl, toss together brussels sprouts, red onion, olive oil, kosher salt, pepper and mustard seeds. Transfer veggies to a prepared sheet pan lined with parchment paper and spread out evenly.
2. Roast in the oven – Place the veggies in the oven at 425 degrees F for 25 to 30 minutes, stirring only once in between, until the brussels sprouts are tender and slightly browned.
3. Make the sauce – In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle the mixture over the roasted veggies. Serve on a platter and enjoy!

How to Serve

• As a side dish – these brussels sprouts make a great side dish served with your protein of choice. Some options include this maple balsamic herb chicken, lemon herb grilled chicken, hummus crusted salmon or this maple dijon glazed salmon.
• In a salad – you could also toss these roasted brussels sprouts with your favorite salad or in this roasted veggie pasta salad.
• In a bowl – I love adding these roasted brussels sprouts in bowl recipes along with your favorite grains, protein and other vegetables.
• As a holiday side dish -add these balsamic roasted brussel sprouts to your Thanksgiving or Christmas menu for a delicious side dish! Other holiday sides include healthy mashed potatoes, pomegranate glazed brussels sprouts, sausage and herb stuffing, and these honey butter dinner rolls.

Prepping and Storage

Leftovers can be stored in a sealed, airtight container for 4-5 days in the fridge. You can easily reheat them in the oven or air fryer at 350 degrees F for a few minutes until warmed through.

More Brussels Sprout Recipes

• Maple Glazed Butternut Squash and Brussels Sprouts
• Pomegranate Glazed Brussels Sprouts
• Air Fryer Garlic Parmesan Brussels Sprouts
• Brussels Sprouts and Brown Rice Salad
• Ginger Maple Chicken with Brussels Sprouts

Hope you all enjoy these Balsamic Brussels Sprouts and if you love this recipe as much as we do, please leave me a five-star rating below and don’t forget to tag me on Instagram using the hashtag #eatyourselfskinny!

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Balsamic Roasted Brussels Sprouts

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These Balsamic Roasted Brussels Sprouts make the perfect side dish that is so flavorful and easily made in under 30 minutes!  The honey balsamic glaze is simply to die for!

Course Side Dish

Cuisine American

Keyword Balsamic Roasted Brussels Sprouts

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 100kcal

Ingredients

• 2 lb brussels sprouts halved
• 1 red onion sliced
• 2 Tbsp olive oil
• 1 tsp sea salt
• ½ tsp black pepper
• ½ tsp mustard seeds
• 2 Tbsp balsamic vinegar
• 1 Tbsp honey
• 2 tsp Dijon mustard

Instructions

• Preheat oven to 425 degrees F and line a baking sheet with foil.
• In a large bowl, toss together brussels sprouts, red onion, olive oil, salt, pepper and mustard seeds. Transfer to prepared baking sheet and spread out evenly.
• Roast veggies for 25 to 30 minutes, stirring only once in between, until sprouts are tender and slightly browned.
• In a small bowl, whisk together balsamic vinegar, honey and Dijon and drizzle over roasted veggies. Serve and enjoy!

Nutrition

Serving: 1/2 cup | Calories: 100kcal | Carbohydrates: 14.9g | Protein: 4.1g | Fat: 3.9g | Saturated Fat: 0.6g | Sodium: 350.9mg | Fiber: 4.7g | Sugar: 6.1g

The post Balsamic Roasted Brussels Sprouts appeared first on Eat Yourself Skinny.

This Healthy Chicken Enchilada recipe is a family favorite made with wholesome, flavorful ingredients for the perfect weeknight meal! The homemade enchilada sauce tastes absolutely amazing!

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We love Mexican food in our home and these Healthy Chicken Enchiladas are a family favorite! Great for busy weeknights because I can easily prep everything beforehand and the homemade red enchilada sauce is the true star of this dish. Loaded with veggies, fiber and packed with 20 grams of protein per serving, these homemade healthy chicken enchiladas are a must for your weekly meal rotation!

Why You’ll Love This

• Wholesome – these enchiladas are the ultimate comfort food made healthier with real food ingredients that are lower in calories than a typical enchilada recipe.
• Customizable – whether you need to accommodate different dietary needs, want to add in more veggies or switch up the protein, make this dish all your own!
• Homemade Sauce – we are skipping store-bought enchilada sauce and making our own. This cuts down on excess sodium and preservatives while still tasting delicious.
• Family-Friendly – even picky eaters will devour these enchiladas with their cheesy topping and warm, cozy flavors. The whole family, including the kiddos, will love this easy weeknight meal!

Ingredients You’ll Need

• shredded chicken – I love making this with store-bought rotisserie chicken because it’s quick, easy and flavorful, but this is also a great way to use leftover chicken. You just need two cooked boneless, skinless chicken breasts or chicken thighs for this recipe.
• veggies – I used a combination of chopped yellow onion, corn, black beans (or pinto beans) and garlic for the delicious filling.
• tomato sauce + adobo sauce – the tomato sauce adds depth of flavor and acts as the base to the homemade enchilada sauce while the adobo sauce adds a smokiness to the dish.
• chicken broth – adds even more flavor and helps to thin the enchilada sauce. You could also use chicken stock.
• spices – a combination of chili powder, cumin, dried oregano, kosher salt and black pepper.
• cilantro – adds a pop of color and flavor to the filling as well as a topping to the finished dish. You could also sprinkle some chopped green onions (or scallions) for extra flavor.
• whole wheat flour tortillas – these hold the filling for enchiladas together and feel free to use corn tortillas or gluten-free tortillas, if needed.
• cheese – I used a Mexican cheese blend, but you could also use shredded cheddar cheese, Monterey jack cheese or pepper jack cheese.

How to Make Easy Chicken Enchiladas

1. Make the enchilada sauce. Heat olive oil in a medium saucepan over medium heat and sauté garlic for about 1 minute, until fragrant. Add the tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt and pepper, mixing well. Bring to a boil, then reduce the heat to a low simmer and heat about 5 to 10 minutes, until slightly thickened.
2. Make the chicken filling. Heat olive oil in a large skillet over medium heat. Sauté onions and garlic until softened, about 2 minutes. Add in the cooked chicken, corn, black beans, a half cup enchilada sauce you just made, chili powder, cumin, salt and cilantro, stirring well. Cook for an additional 5 minutes, until heated through.
3. Assemble enchiladas. Spread a little enchilada sauce in the bottom of a prepared 13×9-inch casserole dish sprayed with nonstick spray. Fill each tortilla with a heaping 1/3 cup of the chicken mixture, tightly roll it up and place seam-side up in the pan. Continue filling each tortilla, placing them side by side in the pan, until full.
4. Bake the enchiladas. Pour the remaining sauce over top of the rolled tortillas and sprinkle the top with cheese. Bake in the oven at 375 degrees F for 20-25 minutes, until cheese is melted and sauce is bubbling. Top with your favorite toppings, serve and enjoy!

How to Serve

• Toppings – some topping options include green onions, fresh cilantro, avocado slices, red onion, jalapeños, sour cream (or Greek yogurt), salsa, fresh pico de gallo, guacamole, chopped tomatoes or a squeeze of lime juice.
• Sides – these enchiladas pair really well with refried beans, this Mexican brown rice, 7 layer spicy taco dip, southwest chicken salad, or these loaded bell pepper nachos.

Variations

• Vegetarian – skip the chicken and double up on the black beans or add in some lentils for additional protein.
• Vegan – use dairy-free cheese and your favorite plant-based protein to make vegan enchiladas.
• Spicy – feel free to add in some jalapeños, chipotle peppers or a small can of green chiles to the enchilada sauce for extra heat.
• Low Carb – swap the tortillas with low-carb wraps or use thinly sliced zucchini as the base to keep this dish lower in carbs.
• Sauce – we are making our own homemade red sauce in this recipe, but feel free to use green enchilada sauce or store-bought enchilada sauce if you’re in a pinch.

Prepping and Storage

To Make Ahead – you can easily make the filling and enchilada sauce up to 2 days ahead of time, then assemble right before baking. I don’t really recommend coating the tortillas in the enchilada sauce ahead of time as it can make them soggy, but if this saves you time before dinner then go for it!

To Store – leftovers can be stored in a sealed, airtight container for up to 4 days in the refrigerator. Reheat in the oven for 15 to 20 minutes or in the microwave for 1 to 2 minutes per serving.

To Freeze – assemble the enchiladas (except for the cheese) in a freezer-safe baking dish. Cover tightly with plastic wrap, then a layer of aluminum foil to prevent freezer burn and freeze for up to 3 months. When ready to bake, thaw in the fridge overnight, remove the plastic wrap and let it sit at room temperature for about 30 minutes before baking as directed.

More Mexican Recipes

• Sheet Pan Chicken Fajitas
• Mexican Stuffed Bell Peppers
• Baked Chicken Fajita Roll-Ups
• Chicken Tortilla Soup
• Healthy Breakfast Enchiladas
• Enchilada Stuffed Zucchini Boats

Hope you all enjoy this Healthy Chicken Enchilada 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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Healthy Chicken Enchiladas

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This Healthy Chicken Enchilada recipe is a family favorite made with wholesome, flavorful ingredients for the perfect weeknight meal! The homemade enchilada sauce tastes absolutely amazing!

Course dinner, Main Course

Cuisine Mexican

Keyword Healthy Chicken Enchiladas

Prep Time 10 minutes minutes

Cook Time 45 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 271kcal

Ingredients

For the Enchilada Sauce:

• 1 Tbsp olive oil
• 1 Tbsp garlic minced
• 2 cups tomato sauce
• 1 cup low sodium chicken broth
• 2 Tbsp adobo sauce (from canned chipotle peppers)
• 1 Tbsp chili powder
• 1/2 tsp cumin
• 1/4 tsp dried oregano
• 1/4 tsp salt
• 1/4 tsp black pepper

For the Chicken Filling:

• 1 Tbsp olive oil
• 1 small yellow onion chopped
• 2 cloves garlic minced
• 2 cups cooked shredded chicken (about 2 breasts)
• 1/2 cup corn (fresh or frozen)
• 1/2 cup black beans
• 1/2 cup enchilada sauce you just made
• 1/2 tsp chili powder
• 1/4 tsp cumin
• 1/4 tsp salt
• 1/4 cup chopped cilantro

For the Enchiladas:

• 8 (7-inch) whole wheat flour tortillas
• 1 cup shredded Mexican cheese
• Top with fresh cilantro and other favorite toppings

Instructions

• Preheat oven to 375 degrees F.
• To make the enchilada sauce, heat olive oil in a medium saucepan over medium heat and sauté garlic for about 1 minute, until fragrant. Add the tomato sauce, chicken broth, adobo sauce, chili powder, cumin, oregano, salt and pepper, mixing well. Bring to a boil, then reduce the heat to a low simmer and heat about 5 to 10 minutes, until slightly thickened.
• To make the filling, heat olive oil in a large skillet over medium heat. Sauté onions and garlic until softened, about 2 minutes. Add in the cooked chicken, corn, black beans, a half cup enchilada sauce you just made, chili powder, cumin, salt and cilantro, stirring well. Cook for an additional 5 minutes, until heated through.
• Spread a little enchilada sauce in the bottom of a prepared 13×9-inch casserole dish sprayed with nonstick spray. Fill each tortilla with a heaping 1/3 cup of the chicken mixture, tightly roll it up and place seam-side up in the pan. Continue filling each tortilla, placing them side by side in the pan, until full.
• Pour the remaining sauce over top of the rolled tortillas and sprinkle the top with cheese. Bake in the oven for 20 to 25 minutes, until cheese is melted and sauce is bubbling. Top with your favorite toppings, serve and enjoy!

Nutrition

Serving: 1enchilada | Calories: 271kcal | Carbohydrates: 26.3g | Protein: 19.4g | Fat: 13.9g | Saturated Fat: 4.7g | Cholesterol: 43.2mg | Sodium: 858mg | Fiber: 12.1g | Sugar: 4.8g

The post Healthy Chicken Enchilada Recipe appeared first on Eat Yourself Skinny.

These cozy Veggie and Cheese Stuffed Shells are a family favorite that are loaded with vegetables, easy to freeze and make the perfect weeknight meal! The ultimate comfort food with a healthy twist!

Your family is going to love this cozy, comforting stuffed pasta dish that is hearty yet packed with vegetables! These Veggie and Cheese Stuffed Shells are the ultimate comfort food that also sneaks in those veggies for picky eaters. I recommend doubling this recipe to freeze for later as it makes a great freezer meal when meal prepping!

Why You’ll Love This

• Wholesome – this veggie stuffed shells recipe is a comfort food classic with a healthy twist the whole family will love!
• Customizable – feel free to use whatever vegetables you like best along with your favorite marinara sauce.
• Freezer-friendly – these stuffed shells freeze really well making them great for meal prep or preparing freezer meals.
• Kid-approved – even the pickiest of eaters will love these cheesy pasta shells loaded with vegetables. Great way to sneak in that extra nutrition!

Ingredients You’ll Need

• pasta shells – you’ll need large pasta shells or jumbo shells for this recipe. Feel free to use gluten-free pasta shells as well.
• veggies – combination of chopped onions, carrots, zucchini and frozen cooked spinach, but you could also add in mushrooms, broccoli, sweet potatoes or other veggie options.
• olive oil – I like to use a good olive oil to sauté the veggies, just make sure it is cold-pressed and organic for the most flavor. 
• garlic – you can use fresh chopped garlic or minced garlic from the jar.
• cheese – you’ll need creamy ricotta cheese, shredded mozzarella cheese and grated parmesan cheese for this recipe. You can easily swap out the ricotta cheese for cottage cheese if you want some extra protein.
• marinara – you can use store-bought sauce or homemade marinara for this recipe. You could even throw in more veggies by using my loaded veggie tomato sauce!
• fresh basil – adds so much fresh flavor and pop of color to this dish. Feel free to add in other fresh herbs such as oregano or parsley.
• salt + pepper – needed to season the dish and add flavor.

How to Make Veggie Stuffed Shells

1. Boil the pasta shells. Bring a large pot of water to a rolling boil and cook the jumbo pasta shells according to the package directions. Drain and rinse the shells with cold water to stop the cooking process. Set aside.
2. Sauté the veggies. In a large skillet over medium-high heat, sauté the onion, garlic cloves, carrots and shredded zucchini until tender, about 5 minutes. Stir in the chopped spinach and sauté for an additional minute until everything is all combined. Transfer the veggie mixture into a large bowl.
3. Prepare the filling. Add in the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, fresh basil, salt and pepper with the sautéed veggies, mixing well until completely combined.
4. Stuff the shells. Pour the pasta sauce into the bottom of the skillet (or large baking dish) and fill each pasta shell with 2 heaping tablespoons of the ricotta mixture. Arrange the shells in the pan and sprinkle with remaining mozzarella and parmesan cheese.
5. Bake in the oven. Cover the pan with aluminum foil and bake the shells in the oven at 375 degrees F for about 20 minutes, until cheese is melted and shells are heated through. Top with fresh basil leaves, serve and enjoy!

Helpful Tips and Tricks

• Don’t overcook the shells – I like to keep the pasta shells al dente so that they are easier to stuff and won’t fall apart.
• Cool shells before stuffing – make sure to rinse the cooked shells in cold water after draining to stop the cooking process and to help prevent them from sticking together. This also makes them easier to handle when stuffing.
• Cook extra shells – I always like to cook a couple of extra shells just in case any rip or tear during boiling.
• Use a piping bag – for easy, mess-free filling, scoop the cheesy veggie mixture into a piping bag or zip-top bag. Just snip the corner and pipe the filling into the shells instead of spooning.
• Make ahead – you can easily assemble the stuffed shells up to a day in advance, cover tightly, and refrigerate until ready to cook.

Variations

• Veggies – we are using shredded zucchini, carrots, yellow onion and spinach in this recipe, but other options include mushrooms, bell peppers, broccoli, cauliflower, butternut squash, sweet potato or kale.
• Protein – this is a vegetarian dish, but feel free to add in some ground beef, ground turkey, ground chicken or even cooked Italian sausage. You could also add in plant-based protein such as lentils or crumbled tofu.
• Sauce – this recipe calls for your favorite marinara, but you could also use alfredo sauce, vodka sauce, pesto or arrabbiata sauce for a spicy kick.
• Make it spicy – as I said above, you can use arrabbiata sauce for some extra spice or sprinkle in some red pepper flakes.
• Make it a casserole – instead of stuffing shells, layer cooked pasta, cheesy filling, vegetables and sauce lasagna-style. Not only does this save time, but it has all the same flavors just in baked form.
• Low carb option – swap out the pasta shells with hollowed-out zucchini boats or stuff mini bell peppers as the “shells.”

Can This Be Made Ahead of Time?

Yes you sure can, which is the great thing about these cheesy stuffed shells! Here are some tips for prepping this baked ziti ahead of time:

Make Ahead and Freeze: This is a great freezer meal! Simply assemble the stuffed shells as directed (without baking), cover tightly with foil and store in the freezer for up to 3 months. When ready to enjoy, let the shells thaw overnight in the fridge then bake in the oven, adding about 15-20 extra minutes of cooking time.

Make Ahead of Time: Follow the instructions and make everything as directed up until topping with mozzarella and parmesan cheese. Cover and store in the fridge until ready to bake. I don’t recommend adding the shredded cheese until right before putting the stuffed shells in the oven.

Reheating from Fridge: Remove the stuffed shells from the fridge and let them sit out at room temperature for about 30 minutes before baking or simply add 15 to 20 minutes of extra baking time. Leftovers will last 4 to 5 days stored in a sealed airtight container.

More Pasta Dishes You’ll Love

• Healthy Baked Ziti
• Creamy Chicken Sausage Orzo Skillet
• Easy Beef Stroganoff Casserole
• Sun Dried Tomato Chicken and Gnocchi
• Creamy Butternut Squash Mac and Cheese

Hope you all enjoy this Veggie and Cheese Stuffed Shell 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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Veggie and Cheese Stuffed Shells

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These cozy Veggie and Cheese Stuffed Shells are a family favorite that are loaded with vegetables, easy to freeze and make the perfect weeknight meal! The ultimate comfort food with a healthy twist!

Course dinner, Main Course

Cuisine Italian

Keyword Veggie and Cheese Stuffed Shells

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 6

Calories 392kcal

Ingredients

• 18-20 jumbo pasta shells
• 1 Tbsp olive oil
• 1 onion chopped
• 2 cloves garlic minced
• 3 large carrots grated
• 1 medium zucchini grated
• 1 (10 oz) package frozen chopped spinach thawed and well-drained
• 1 cup ricotta cheese
• 2 cups shredded mozzarella cheese
• ½ cup grated Parmesan cheese divided
• 2 Tbsp chopped fresh basil plus more for topping
• 1 tsp salt
• 1/2 tsp black pepper
• 3 cups pasta sauce (about 24 oz)

Instructions

• Preheat oven to 375 degrees F.
• Bring a large pot of water to a rolling boil and cook the pasta shells according to the package directions. Drain and rinse the shells with cold water to stop the cooking process. Set aside.
• In a large skillet over medium-high heat, sauté the onion, garlic, carrots and shredded zucchini until tender, about 5 minutes. Stir in the chopped spinach and sauté for an additional minute until everything is all combined. Transfer the veggie mixture into a large bowl.
• Add in the ricotta cheese, 1 cup of mozzarella cheese, 1/4 cup of parmesan cheese, fresh basil, salt and pepper with the sautéed veggies, mixing well until completely combined.
• Pour the marinara into the bottom of the skillet (or baking dish) and fill each pasta shell with 2 heaping tablespoons of the veggie filling. Arrange the shells in the pan and sprinkle with remaining mozzarella and parmesan cheese.
• Cover the pan with foil and bake the shells in the oven for about 20 minutes, until cheese is melted and shells are heated through. Top with fresh basil, serve and enjoy!

Video

Nutrition

Serving: 3stuffed shells | Calories: 392kcal | Carbohydrates: 36.9g | Protein: 21.2g | Fat: 18.7g | Saturated Fat: 7.8g | Cholesterol: 43.4mg | Sodium: 1052.1mg | Fiber: 5g | Sugar: 7.9g

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This Sheet Pan Maple Glazed Chicken with Vegetables is healthy, delicious and easily made all on one pan in just 30 minutes! The most flavorful weeknight dinner that is perfect for your fall meal prep!

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You guys it really doesn’t get much easier than this! I have shared several sheet pan recipes before, but they really are my favorite way of cooking dinner. The perfect meal loaded with all your favorite fall flavors and baked all on one pan! Easy to clean up and super convenient for the whole family, especially for those busy nights. This maple glazed chicken with veggies is super flavorful and the crisp, tender veggies make you question if you’re even eating healthy, they are just THAT good. This sheet pan meal makes about 4 large servings or 6 smaller ones so plan to have some delicious leftovers the next day too!

Why You’ll Love This

• Easy to make – everything cooks all on one sheet pan in just 30 minutes making clean-up a breeze!
• Healthy and flavorful – you get lean protein, fiber-packed veggies and a flavorful glaze all in one meal.
• Customizable – use whatever vegetables you have on hand which is perfect for cleaning out the fridge.
• Great for meal prep – leftovers reheat really well making it perfect for meal prepping lunches for the week.

Ingredients You’ll Need

• chicken – this recipe calls for 2 pounds boneless chicken thighs (bone-in works too), but you could also use boneless skinless chicken breasts if you prefer.
• veggies – I used a combination of butternut squash, brussels sprouts and red onion
• olive oil – this helps infuse the flavors into the chicken and veggies while preventing everything from sticking to the pan. I like to use a good olive oil that doesn’t have to be expensive, just make sure it’s cold-pressed and organic for the most flavor.
• soy sauce – I always use low-sodium soy sauce as I find that regular soy sauce can make dishes too salty. You could also swap the soy sauce with tamari or coconut aminos to make this gluten-free.
• maple syrup – adds sweetness without using any refined sugar, but you could also use honey or other natural sweetener.
• sesame oil – brings all these delicious flavors together!
• ginger – fresh ginger is definitely best in this dish, but if all you have is ground ginger you can use.
• thyme – fresh thyme really adds such a fresh taste to this meal, but you could use dried thyme, dried rosemary or even dried oregano as well.
• red pepper flakes – this is optional, but adds a nice kick of spice to this meal.
• salt + pepper – needed to season the chicken and vegetables while adding flavor.

How to Make Maple Glazed Chicken and Veggies

1. Prepare veggies. Line a large baking sheet with parchment paper or spray with nonstick cooking spray. Add cubed butternut squash, brussel sprouts and red onion in a single layer and toss with olive oil, mixing well.
2. Add chicken. Place the chicken thighs on top of the vegetables skin-side up and season everything with salt and black pepper.
3. Make the sauce. In a small bowl, whisk together the soy sauce, pure maple syrup, sesame oil, grated ginger, red pepper flakes, fresh thyme, kosher salt and pepper. Brush the sauce generously over each chicken thigh, reserving the rest of the sauce for later.
4. Bake in the oven. Place the sheet pan in the preheated oven at 425 degrees F for 25 to 30 minutes, or until juices have run clear and the vegetables are nice and tender. Brush the reserved maple sauce over top of the chicken and veggies, sprinkle with extra thyme and enjoy!

Why I Love Sheet Pan Meals

Sheet pan dinners are also really convenient for meal prep! Not only are they a total timesaver (AND lifesaver I should add), but you can customize these meals any way you like. Minimal cleanup, less pans used and always delicious flavor! Ultimate comfort food that is healthy.

Sheet Pans I Love to Use

Also, I get a lot of questions about what pans I use for my sheet meals and I have found these pans to be fantastic! They are nice and big with extra thickness for durability as well as deep so they can hold a lot of stuff. I also think the price point is super reasonable as well for this quality!

Tips for Success

• Cut veggies evenly – this ensures that all the vegetables roast at the same speed and cook evenly.
• For juicy chicken – I recommend using chicken thighs instead of chicken breast for juicy chicken.
• Line with parchment paper – for easy clean-up I highly recommend lining your rimmed baking sheet with parchment paper or foil.
• Don’t overcrowd the pan – spread everything out on the single sheet pan for better caramelization. Feel free to use two sheet pans, if necessary.
• Flip veggies halfway through – this ensures even cooking and caramelization of the vegetables.
• Double the glaze – if you like a little extra sauce to drizzle over the veggies or want to marinate the chicken for even more flavor.
• To thicken the sauce – if you like the glaze a bit thicker, feel free to mix in a teaspoon of cornstarch or arrowroot powder to the sauce mixture.
• Check for doneness – you’ll know the chicken is cooked through when the internal temperature of the chicken reads 165 degrees F on a meat thermometer.
• Make it seasonal – swap in zucchini, asparagus or bell peppers in the summer or root vegetables like parsnips and turnips in the winter.

Other Variations

• Protein – we are using boneless chicken thighs in this recipe, but feel free to use boneless chicken breasts or bone-in chicken thighs if you prefer. You could also swap out the chicken for salmon, shrimp, chicken sauce or other protein choice. Just make sure to adjust the cooking time as-needed.
• Vegetables – you can easily swap out the butternut squash and brussels sprouts for other veggies such as green beans, sweet potatoes, broccoli florets, cauliflower, carrots, shallots or bell peppers.
• Other additions – since this is a seasonal recipe, feel free to add in chopped apples or pears for a sweet and savory combo. You could also throw in some toasted pecans, walnuts, crumbled bacon or dried cranberries.
• Sauce – feel free to adjust the sauce to your liking such as adding fresh garlic (or garlic powder), a little dijon mustard for a different taste and switching up the fresh thyme with some rosemary or even fresh basil.
• Make it a stir fry – you could easily make this recipe into a simple stir fry using chopped chicken breasts instead of thighs along with a variety of veggies.

Prepping and Storage

To Store: Leftovers will last for 3 to 4 days stored in a sealed, airtight container in the refrigerator. You can easily reheat leftovers on a sheet pan in the oven at 350 degrees for 10 to 12 minutes or right in the microwave.

To Meal Prep: Portion the chicken and veggies into several containers with brown rice or quinoa for ready-to-go lunches or dinners. We love this with a side salad as well for a complete meal!

More Sheet Pan Meals

• Sheet Pan Sesame Chicken and Veggies
• Sheet Pan Honey Balsamic Chicken & Veggies
• Sheet Pan Ginger Soy Glazed Salmon
• Sheet Pan Lemon Rosemary Chicken & Potatoes
• Sheet Pan Chicken Fajitas

More Chicken Recipes

• mmm

Hope you all enjoy this Ginger Maple Chicken and Veggies! 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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Sheet Pan Maple Glazed Chicken with Vegetables

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This Sheet Pan Maple Glazed Chicken with Vegetables is healthy, delicious and easily made all on one pan in just 30 minutes! The most flavorful weeknight dinner that is perfect for your fall meal prep!

Course dinner, Main Course

Cuisine American

Keyword Ginger Maple Chicken with Brussels Sprouts

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 to 6

Calories 255kcal

Ingredients

• 6 boneless skinless chicken thighs
• 2 cups butternut squash cubed
• 2 cups brussels sprouts trimmed and halved lengthwise
• 1/2 large red onion sliced
• 1 Tbsp olive oil
• Salt and pepper to taste

For the sauce:

• 3 Tbsp lower-sodium soy sauce or tamari if gluten-free
• 1/3 cup pure maple syrup
• 1 tsp sesame oil
• 2 Tbsp grated ginger
• 1/4 tsp red pepper flakes
• 1 tsp fresh thyme

Instructions

• Preheat oven to 425 degrees F.
• Add the squash, brussels sprouts and onion to a large sheet pan and toss with olive oil, mixing well.
• Then place the chicken thighs on top of the veggies and season chicken and veggies with salt and pepper.
• To make the sauce, whisk together all ingredients and brush sauce generously over each chicken thigh, reserving the rest for later.
• Bake chicken and veggies for 25 to 30 minutes, or until the juices have run clear and veggies are nice and tender. Feel free to turn the broiler on for a few minutes if you like your veggies crispier!
• Brush reserved marinade over top of the chicken and veggies, serve and enjoy!

Nutrition

Serving: 1chicken thigh + 2/3 cup veggies | Calories: 255kcal | Carbohydrates: 22.4g | Protein: 24g | Fat: 7.3g | Saturated Fat: 0.3g | Sodium: 504.7mg | Fiber: 2.3g | Sugar: 12.9g

The post Sheet Pan Maple Glazed Chicken with Vegetables appeared first on Eat Yourself Skinny.

Sweet and Crispy Air Fryer Coconut Shrimp easily made in under 20 minutes and served with the most delicious chili dipping sauce! This appetizer is always a crowd-pleaser, but also makes a filling main dish served with a salad, veggies or in a wrap.

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You are going to love this easy coconut shrimp recipe! Juicy shrimp coated in a crunchy blend of shredded coconut and panko breadcrumbs, served with the most delicious dipping sauce! The best part? No deep frying involved with this recipe. These shrimp are made healthier with zero oil right in your air fryer. A crowd-pleasing appetizer that is sweet, savory and perfectly crunchy!

Why You’ll Love This

• Flavor-packed – you’ll love the salty and sweet flavors of this shrimp and the sweet chili dipping sauce adds even more flavor!
• Quick and easy – these crispy air fryer coconut shrimp easily come together in under 20 minutes!
• Healthy – no fried shrimp here! These shrimp are made golden and crispy right in the air fryer with zero oil making them a healthier option.
• Versatile – these homemade coconut shrimp make a great appetizer or a delicious meal served with veggies, on a salad or in a wrap.

Ingredients You’ll Need

• shrimp – you can use fresh or frozen large shrimp that is thawed. Just make sure you peel and devein shrimp first, leaving the tails on. Only use raw shrimp, not use pre-cooked shrimp.
• flour – I used whole wheat flour, but feel free to use all purpose flour, gluten free flour or even cornstarch to coat the shrimp before cooking.
• panko bread crumbs – I used whole wheat panko breadcrumbs, but feel free to use regular panko bread crumbs or gluten-free bread crumbs to give the shrimp that crispy coating.
• shredded coconut – I used unsweetened shredded coconut to make these lower in sugar, but feel free to use sweetened shredded coconut if you want sweeter coconut shrimp.
• eggs – this coats the shrimp and acts as a binder to hold the breading on. Egg whites will work as well.
• seasonings – a combination of garlic powder, paprika, kosher salt and black pepper.

For the Dipping Sauce

• Thai sweet chili sauce – a delicious sweet and spicy condiment with red pepper flakes that tastes amazing with the coconut shrimp! You could also use apricot preserves or orange marmalade for a sweeter sauce.
• mayonnaise – I like to use this avocado oil based mayo any time a recipe calls for mayo. It’s unsweetened with better-for-you ingredients, but any type of mayo or homemade mayo will work.
• ginger – freshly grated ginger tastes amazing in this dipping sauce!
• cilantro – adds even more flavor and I like to use extra chopped cilantro as a garnish.

How to Air Fry Coconut Shrimp

1. Prepare ingredients. Using 3 shallow bowls, whisk together the flour and seasonings in one bowl, beat the eggs in a separate bowl, and combine the bread crumbs and shredded coconut in the third bowl.
2. Coat the shrimp. First dip the deveined shrimp into the flour mixture, shaking off any excess. Next dredge shrimp into the egg mixture and lastly into the breadcrumb coconut mixture, pressing firmly making sure to coat all sides. Repeat this until all the shrimp are coated in breading.
3. Air fry shrimp. Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Once heated, place the shrimp in the air fryer basket in a single layer making sure they are not overlapping (this may need to be done in batches depending on the size of your air fryer). Spray the tops with a little olive oil. Cook the shrimp for 10 minutes, flipping halfway through, until shrimp are golden and crispy.
4. Make the dipping sauce. In a small bowl, whisk together the Thai sweet chili sauce, mayo, grated ginger and chopped cilantro until all combined. Serve with shrimp, a squeeze of fresh lime juice (or lime zest) and enjoy!

How to Bake Coconut Shrimp

If you don’t have an air fryer, you can easily bake the coconut shrimp in the oven. Evenly spread the shrimp on a prepared baking sheet, making sure not to overcrowd the shrimp. Spray the tops with a little oil and bake the shrimp at 425 degrees F for 10-15 minutes, turning halfway through, until golden brown.

How to Thaw Frozen Shrimp

• Quick thaw – place frozen shrimp in a colander or large bowl and run cold water over them for about 10-15 minutes, tossing occasionally to make sure they thaw evenly. Pat dry with paper towels before cooking.
• Overnight thaw – transfer the frozen shrimp (still in the bag or in a covered bowl) to the refrigerator. Let the shrimp thaw slowly in the fridge for about 12-24 hours. Drain any excess liquid and pay dry before cooking.

Tips and Variations

• Pat shrimp dry – using paper towels, pat the shrimp dry before you dredge in the flour as this will help get the shrimp as crispy as possible.
• Don’t overcrowd shrimp – depending on the size of your air fryer, you may need to cook the shrimp in small batches to keep the shrimp crispy.
• Use panko breadcrumbs – regular breadcrumbs will work, but panko adds that extra crunch! You can also gluten-free panko breadcrumbs, if needed.
• Sweet vs unsweetened coconut – I used unsweetened coconut flakes in this recipe which gives the shrimp a more savory flavor and keeps them lower in sugar, but sweetened coconut flakes gives a more tropical flavor.
• Make it spicy – to add extra heat, sprinkle in a little cayenne pepper with the breadcrumb mixture or you can add sriracha sauce into the dipping sauce.
• Toast the coconut flakes – for extra flavor, toast the dried coconut flakes in a large nonstick skillet over medium heat for about 5 to 7 minutes until lightly golden.

How to Serve

• As an appetizer with your favorite dipping sauce.
• Over a fresh green salad with this ginger sesame vinaigrette.
• As a main dish served with coconut rice, coconut quinoa, rice noodles or cilantro cauliflower rice with fresh veggies for a tropical meal.
• In a wrap with soft tortillas or lettuce leaves drizzled with this sweet chili ginger sauce.

Prepping and Storage

To Store: Leftover coconut shrimp can be stored in a sealed, airtight container in the refrigerator for up to 3 days.

To Freeze: If you defrosted frozen shrimp for this recipe, do not freeze again. Only freeze if you started with raw shrimp. Store in a freezer-safe container for up to 3 months in the freezer.

To Reheat: You can reheat leftovers in the air fryer at 350 degrees F for 3 to 4 minutes to bring back that crunch or warm them up in a large skillet. I don’t recommend using the microwave as that could make them soggy.

More Shrimp Recipes

• 20-Minute Honey Garlic Shrimp Stir Fry
• Sheet Pan Shrimp Fajitas
• Lemon Garlic Shrimp with Chickpeas
• Easy Firecracker Shrimp Stir Fry
• Margarita Shrimp Skewers
• Sheet Pan Lemon Garlic Shrimp and Asparagus

Hope you all enjoy this Air Fryer Coconut Shrimp recipe! If you love these 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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Crispy Air Fryer Coconut Shrimp

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Sweet and Crispy Air Fryer Coconut Shrimp easily made in under 20 minutes and served with the most delicious chili dipping sauce! This appetizer is always a crowd-pleaser, but also makes a filling main dish served with a salad, veggies or in a wrap.

Course Appetizer

Cuisine Hawaiian

Keyword Crispy Air Fryer Coconut Shrimp

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 313kcal

Ingredients

• 1/2 cup whole wheat flour
• 1/2 tsp garlic powder
• 1/2 tsp paprika
• 1/2 tsp salt
• 1/4 tsp black pepper
• 2 eggs beaten
• 3/4 cup whole wheat Panko breadcrumbs
• 1 cup unsweetened shredded coconut
• 1 lb large shrimp peeled and deveined with tails attached
• Fresh cilantro as garnish

For the Dipping Sauce:

• 1/3 cup Thai sweet chili sauce
• 2 Tbsp mayonnaise
• 1/2 tsp grated ginger
• 1 Tbsp finely chopped cilantro

Instructions

• Using 3 shallow bowls, whisk together the flour and seasonings in one bowl, beat the eggs in another bowl, and combine the breadcrumbs and shredded coconut in the third bowl.
• First dip the shrimp into the flour mixture, shaking off any excess. Next dredge the shrimp into the egg mixture and lastly into the breadcrumb mixture, pressing firmly making sure to coat all sides. Repeat this until all the shrimp are coated in breading.
• Preheat the air fryer to 375 degrees F and spray the basket with cooking spray. Once heated, place the shrimp in the air fryer basket in a single layer making sure they are not overlapping (this may need to be done in batches depending on the size of your air fryer).
• Spray the tops with a little olive oil. Cook the shrimp for 10 minutes, flipping halfway through, until shrimp are golden and crispy.
• To make the dipping sauce, whisk together the Thai sweet chili sauce, mayo, grated ginger and chopped cilantro in a small bowl until all combined. Serve with shrimp and enjoy!

Nutrition

Serving: 1/4th recipe with dipping sauce | Calories: 313kcal | Carbohydrates: 25.8g | Protein: 22.4g | Fat: 14.1g | Saturated Fat: 7.2g | Cholesterol: 131.8mg | Sodium: 550.2mg | Fiber: 3.2g | Sugar: 12.8g

The post Crispy Air Fryer Coconut Shrimp appeared first on Eat Yourself Skinny.