Easy 5-Ingredient Copycat Wendy’s Frosty

We love a good copycat recipe here at Forkly and this Wendy’s chocolate frosty is no exception! All you need is five simple ingredients and we promise you’ll get an exact replica of a good ole’ Wendy’s Frosty! It’s actually uncanny how identical our copycat version is to the OG. Creamy, dreamy, and oh-so-chocolatey. Have […]

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We love a good copycat recipe here at Forkly and this Wendy’s chocolate frosty is no exception! All you need is five simple ingredients and we promise you’ll get an exact replica of a good ole’ Wendy’s Frosty! It’s actually uncanny how identical our copycat version is to the OG. Creamy, dreamy, and oh-so-chocolatey. Have it as an afternoon snack outside in the sunshine or an after-dinner dessert to curb your sweet tooth – the choice is yours! What are you waiting for?

Looking for other ways to hack your monthly takeout bill? Check out these Copycat Recipes: Fast Food Favorites You Can Make At Home to get inspired!

All you need is a blender to whip up this magical treat! Dump the entire tub of Cool Whip into the blender, then add the rest of the ingredients: cocoa powder, salt, vanilla, and icing sugar.

Lid the blender and blend on MEDIUM speed until well-combined, about 30-60 seconds. Make sure there aren’t any lumps left. If there are, give it another pulse or two! The blending will not only help combine the frosty, but it’ll add air to the mixture to ensure the final result isn’t too dense. You should see some air bubbles in the frosty after it’s frozen!

Once the frosty is all mixed up, transfer it to a cup that can go in the freezer. We opted for a mason jar (pretty and functional!) and it was the perfect size! Fill up your container, scraping out all of the frosty mixture from the blender. Lid the container and place in the freezer until “frosted” – about 4-6 hours. No need to worry about it freezing solid if you forget about it. The Cool Whip will keep it from becoming too hard.

Once it’s to your desired level of frostiness, pull it from the freezer and grab a spoon! It’s time to dig into this decadant, easy, summer treat!

Servings: 2

Ingredients

  • 1 tub of Cool Whip (1L)
  • 1/4 cup cocoa powder
  • 1/3 cup powdered sugar
  • 2 tsp vanilla
  • Pinch salt

Equipment

  • Blender

Method

  • Add all ingredients to a blender and blend on high until well combined.
  • Transfer to a cup and place in the freezer until frosty - about 4-6 hours or until frozen. Serve frosty!

The post Easy 5-Ingredient Copycat Wendy’s Frosty appeared first on Forkly.

Tuna Burgers

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.…

A Couple Cooks – Recipes worth repeating.

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.

Tuna Burger

Here’s a unique way to use a can of tuna…try Tuna Burgers! Tuna makes an unexpectedly excellent burger: thick and savory. Balanced on a bun with chipotle aioli and veggie toppings, it’s a satisfying meal that everyone will enjoy. Plus, it’s economical and a great alternative to red meat. Just like our popular tuna patties, it’s a healthy dinner idea that will surprise and delight. Here’s how it’s done!

Ingredients in tuna burgers

Tuna burgers are simply a burger where canned tuna stands in for ground meat. You’ll also need to add some binders to help the tuna stick together, like egg, breadcrumbs, mustard and mayonnaise. It all comes together into a savory, hearty mix of flavors! Here’s what you’ll need:

  • White meat tuna (see below)
  • Green onion
  • Worcestershire sauce
  • Garlic powder
  • Kosher salt
  • Plain panko or coarse breadcrumbs (or gluten free breadcrumbs; see below*)
  • Dijon mustard
  • Mayonnaise
  • Eggs
  • Olive oil
Tuna Burger

Tips for buying canned tuna

There are lots of options at the grocery store when it comes to canned tuna. Here’s what to look for when buying for these tuna burgers:

  • Look for light tuna caught by pole and line fishing, which is the most sustainable choice. Light tuna that comes from skipjack has the lowest mercury levels of all types of tuna. (Read more here.)
  • Buy BPA free cans. Look for cans or pouches that are BPA free.
  • Oil packed or water packed work. Use whatever is your personal preference for this recipe! Either way, drain the can before using.

Panko vs breadcrumbs

Do you stock panko in your pantry? It’s extremely versatile and our favorite option when it comes to breadcrumbs. The breadcrumbs are important to get a cohesive, solid texture to a tuna burger. Here’s the difference between panko and traditional breadcrumbs, and why we prefer panko:

  • Panko is a Japanese-style breadcrumb mixture that is airier and lighter than traditional breadcrumbs. It makes a beautifully crispy coating and it’s very versatile. Use it in recipes like Pistachio Crusted Salmon or Stuffed Portobello Mushrooms. Or our favorite way: use it as a stand-in for croutons in a Kale Caesar Salad or Romaine Salad.
  • Breadcrumbs also work! Packages labeled “coarse breadcrumbs” are best, since traditional breadcrumbs have a finer texture like sand. But either should work! You can also make homemade breadcrumbs.
  • Want breadcrumb substitutes? Try gluten-free panko or gluten-free breadcrumbs, or use an equal amount of crushed crackers of any type.
Tuna Burger

How to make tuna burgers: some tips

Once you’ve got all your ingredients, tuna burgers are simple to put together. Just make sure to leave 15 minutes for allowing the burgers to firm up in the fridge. Here are some notes on the process:

  • This recipe makes 4 very large or 5 medium burgers. We prefer the size with 5 because it fits in a bun nicely but still has some heft (the size with 6 is too small). It might be an odd number, but then someone gets seconds! Or leftovers save well for 2 to 3 days.
  • Form the burgers, then refrigerate 15 minutes. This helps them firm up prior to pan frying. Use this time to make the burger sauce or prep other parts of the meal.
  • Pan fry 4 minutes per side. Fry in olive oil until they’re golden brown on both sides.

Tuna burger toppings

Once you’ve got your tuna burgers: the best part is the toppings! Make sure you pair a creamy sauce with these tuna burgers, otherwise the sandwich will be on the dry side. Here are some of our favorite sauces and toppings for a tuna burger:

Chipotle Aioli

More tuna recipes

There’s so much you can do with a can of tuna! Here are a few more ideas:

This tuna burger recipe is…

Pescatarian and dairy-free.

Print
Tuna Burger

Tuna Burgers


  • Author: Sonja Overhiser
  • Prep Time: 25 minutes
  • Cook Time: 10 minutes
  • Total Time: 35 minutes
  • Yield: 4 large or 5 medium burgers

Description

These tuna burgers are thick, savory, and irresistible! Pile on the toppings and smother with aioli for a satisfying meal.


Ingredients

  • 3 5-ounce cans white meat tuna
  • 1 green onion, finely minced
  • 1 teaspoon Worcestershire sauce
  • ½ teaspoon garlic powder
  • ¾ teaspoon kosher salt
  • 1 ½ cups plain panko or coarse breadcrumbs (or gluten free breadcrumbs*)
  • 2 tablespoons Dijon mustard
  • 2 tablespoons mayonnaise
  • 2 eggs
  • 2 tablespoons olive oil, for cooking
  • 1 recipe Chipotle Aioli, Truffle Aioli, Remoulade, or Tartar Sauce, for serving*
  • To serve: red onion, tomato slices, lettuce, buns

Instructions

  1. Drain the tuna and flake it into small pieces with a fork, smashing up any big chunks. In a medium bowl, mix it with green onion, Worcestershire sauce, garlic powder, kosher salt, panko, Dijon mustard, mayonnaise, and eggs.
  2. Form the dough into 5 small or 6 large patties. Refrigerate the patties for 15 minutes to firm up the texture (or up to 24 hours). If desired, use the time to make the aioli, remoulade or tartar sauce.
  3. When ready to cook, heat 1 tablespoon of the olive oil in a large skillet over medium high heat. Add the burgers and cook for about 4 to 5 minutes until lightly browned, then gently flip them with a spatula and cook about 3 to 4 minutes more until lightly browned on the other side.
  4. Serve on a bun with tomato, red onion, lettuce, and aioli, remoulade or tartar sauce. Leftovers save well refrigerated for 2 to 3 days.

Notes

*Make sure to have a creamy sauce with these tuna burgers, otherwise the texture will be on the dry side. 

  • Category: Main Dish
  • Method: Stovetop
  • Cuisine: Seafood

Keywords: Tuna burgers

A Couple Cooks - Recipes worth repeating.

Cucumber Salad with Fresh Dill & Mint

Who else loves cucumbers?! We’re big fans of their crunch and versatility, and they really come to life in this cucumber salad with fresh dill and mint! It’s perfect for spring and summer, or when you’re looking for a light and tangy side dish!
This sa…

Cucumber Salad with Fresh Dill & Mint

Who else loves cucumbers?! We’re big fans of their crunch and versatility, and they really come to life in this cucumber salad with fresh dill and mint! It’s perfect for spring and summer, or when you’re looking for a light and tangy side dish!

This salad is vegan and dairy-free but SO creamy and flavorful thanks to avocado and fresh herbs! Plus, optional crispy chickpeas for texture and protein and vegan feta for saltiness!

Cucumber Salad with Fresh Dill & Mint from Minimalist Baker →

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The post Watermelon Arugula and Feta Salad appeared first on Skinnytaste.

Watermelon Arugula and Feta Salad is a refreshing summer salad, I love the saltiness of the feta paired with sweet watermelon and peppery arugula!

Watermelon and Feta Salad
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I love the flavor combination in this simple watermelon feta and balsamic salad. It is wonderfully sweet, salty, peppery, fresh and summery. The balsamic vinaigrette compliments the flavors in the salad perfectly, it’s fresh, flavorful and scrumptious! This salad is perfect to serve with anything you’re grilling. Try it with grilled chicken, steaks or grilled shrimp to make it a meal!

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Coconut Rice

In my first cookbook, I shared a recipe for Coconut Rice with Brussels Sprouts. It was an instant hit after the book came out, and it’s remained a reader-favorite recipe to this day. As much as people love Brussels sprouts, I suspect that the rec…


In my first cookbook, I shared a recipe for Coconut Rice with Brussels Sprouts. It was an instant hit after the book came out, and it’s remained a reader-favorite recipe to this day. As much as people love Brussels sprouts, I suspect that the recipe’s popularity isn’t really because of the veggies. It’s because of the coconut rice. I mean, how could it not be? Coconut rice is rich and fragrant, with a sweet, buttery coconut flavor. It’s fantastic in bowls and as a side dish, but it tastes so good that I could eat forkful after forkful straight from […]

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This high-protein Cottage Cheese Breakfast Bowl is loaded with fresh berries and slivered almonds, a great way to start the day! Berry Cottage Cheese Breakfast Bowl I love cottage cheese, and now that the weather is warmer, I love eating it with fresh berries. It’s so simple and quick to whip up, topped with blackberries, […]

The post Berry Cottage Cheese Breakfast Bowl appeared first on Skinnytaste.

This high-protein Cottage Cheese Breakfast Bowl is loaded with fresh berries and slivered almonds, a great way to start the day!

Very Berry Cottage Cheese Bowl
Berry Cottage Cheese Breakfast Bowl

I love cottage cheese, and now that the weather is warmer, I love eating it with fresh berries. It’s so simple and quick to whip up, topped with blackberries, raspberries, blueberries, sliced strawberries, and slivered almonds. Excellent for breakfast or snack and an easy way to get more protein in your day, a whopping 19 grams! If you’re not a fan of the taste of cottage cheese, you can use yogurt instead. For more recipes that use cottage cheese, see my Savory Cottage Cheese Bowl and Protein Oat Waffles recipes.

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The post Berry Cottage Cheese Breakfast Bowl appeared first on Skinnytaste.

UKRAINIAN CHICKEN CUTLETS

Comfortable dish that has been prepared in almost every Ukrainian home since childhood.

This is a cozy homemade Eastern European dish that has been prepared in almost every Ukrainian home since childhood. The cutlets (or patties) differ from the usual burger patty in that they are a little softer, they are fully cooked, and even a little stewed. Onions and a little bit of bread are added.

Bread is needed to make the texture airy and soft. Some people add eggs. But that makes the ground meat liquidy and the texture stronger. The patties hold their shape perfectly without eggs, don’t worry. Patties can be made from white fish or ground beef or pork.

This is a comforting dish usually served with mashed potatoes. But many people like it with pasta or plain boiled rice. They are served with seasonal vegetables, depending on the time of year: with pickles or a salad of boiled beets in winter, or with fresh vegetables in summer. I eat these patties when I’m not feeling very well. It’s a common habit.

You can make the cutlets from chicken breast. I like to use chicken thighs. That way they get super juicy.


Ukrainian Chicken Cutlets

Recipe

PREP TIME COOK TIME MAKES
15 minutes 25 minutes 2 servings

INGREDIENTS (serves 2)

  • 350 g (12½ oz) of chicken thigh meat, without bones and skin (or use ground chicken)
  • 1 small onion (40 g, 1½ oz)
  • 1 slice of white bread (35 g, 1 oz white bread crumbs)
  • 1 tbsp vegetable oil
  • 50 ml cream or milk
  • 50 ml water
  • ½ tbsp butter
  • 1 tsp salt
  • 1 tsp pepper

INSTRUCTIONS

  1. Pour the cream and water over the bread and let stand for 5 minutes. Squeeze the moisture out completely. Dice the onion.
  2. Prepare ground chicken meat. Cut the thighs into medium sized pieces (to make it easier for the processor), put the chicken meat in the bowl a of the processor, add the bread, onion, salt, and pepper. Grind it up. Leave some texture, don’t grind it too finely. You can use a meat grinder or just finely dice the chicken with a sharp knife.
  3. With wet hands, form 7 patties. Each one should be about 80 grams (~3 oz). You can make the patties smaller or larger, as you prefer. When you form a patty, toss it from palm to palm, as if pounding it.
  4. Heat 2 tablespoons of vegetable oil in a large nonstick skillet. Reduce the heat to medium. Place the patties in the skillet and cover. Fry for 5-7 minutes until golden brown and flip over. Reduce the heat and add the butter. Cover and cook for about 10 minutes.
  5. Turn the patties over again and add 3 tbsp of water. Cover and braise for 10 minutes. Remove the lid and allow the liquid to reduce. The water should boil off almost completely, forming a glaze with the butter and meat juices. Cook for another 5 minutes on each side to allow the glaze to coat the patties.

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The post 7 Day Healthy Meal Plan (June 6-12) appeared first on Skinnytaste.

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include macros and links to WW recipe builder to get your personal points.

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So, you all know I love having fresh fruits and veggies, and the fresher the better! For most of the country, June is prime time for ripe strawberries, and what is better than a red, juicy strawberry! Remember size doesn’t equal sweetness- look for a vibrant red fruit with a green cap. I have quite a few strawberry recipes- from something as simple as Strawberries and Cream, or 3 Ingredient Strawberry Romanoff, to a fancier dessert like Chocolate Crepes with Strawberries. Don’t forget about my high protein salads like Grilled Chicken Strawberry Avocado Salad with Citrus Dressing or Grilled Chicken Salad with Strawberries and Spinach.

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strawberry brita cake

I first read about brita, pardon me, Brita-Kakku, cakes — described as a typical Finnish summer cake with a based of a butter cake with a meringue baked onto it, whipped cream, and fresh berries — a few years ago and was instantly …

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