Creamy Chicken and Tortellini Bake

A pot of Creamy Spinach Chicken and Tortellini Bake on a yellow countertop. There is a serving spoon at the top of the image, a dark green napkin in the bottom right corner, as well as tan dishes. Two amber-colored glasses in the top of the image, and basil leaves spread throughout the image.This Creamy Chicken and Tortellini Bake is here to save your weeknight dinners and make your whole family happy! Add…

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A pot of Creamy Spinach Chicken and Tortellini Bake on a yellow countertop. There is a serving spoon at the top of the image, a dark green napkin in the bottom right corner, as well as tan dishes. Two amber-colored glasses in the top of the image, and basil leaves spread throughout the image.

This Creamy Chicken and Tortellini Bake is here to save your weeknight dinners and make your whole family happy! Add this to your school night rotation and rest easy knowing you’ve served a delicious, nutrient-dense meal.

A close-up shot of a pot of Creamy Spinach Chicken and Tortellini Bake on a yellow countertop. There is a serving spoon in the pot, a dark green napkin in the bottom right corner.

If you’ve ever had the popular “Marry Me Chicken,” but wished it was a complete meal, this Creamy Chicken and Tortellini Bake is what you’re looking for! It has very similar flavors, but with the addition of the tortellini, this becomes a complete skillet meal the whole family will love.

A pot of Creamy Spinach Chicken and Tortellini Bake on a yellow countertop. There is a serving spoon at the top of the image, a dark green napkin in the bottom right corner, as well as tan dishes. Two amber-colored glasses in the top of the image, and basil leaves spread throughout the image.

Don’t let the “dairy-free” label fool you – this meal is incredibly warm and creamy, perfect as a comforting dinner after a long day! Plus, with the veggies incorporated into the sauce, this is a delicious one-skillet meal. My kids love this recipe, and I bet yours will too!

Ingredients:

  • Boneless Skinless Chicken Breasts
  • Kosher Salt
  • Pepper
  • Paprika
  • Cassava Flour 
  • Extra Virgin Olive Oil
  • Shallot
  • Baby Bella Mushrooms
  • Garlic
  • Sun-Dried Tomatoes in Oil
  • Dijon Mustard
  • Low-Sodium Chicken Broth
  • Baby Spinach
  • Unsweetened Coconut Milk: Sub heavy creamer if preferred!
  • Dairy-Free Spinach Tortellini 
  • Basil
  • Parmesan (Optional)
Two tan plates of Creamy Spinach Chicken and Tortellini Bake, one sitting on top of a dark green napkin.

Step-by-step:

Step one: prep the chicken

Preheat the oven to 375℉. Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.

step two: season the chicken

Season both sides of the chicken with salt, pepper, and paprika. Next, sprinkle with the cassava. Using your hands, rub the cassava into the chicken so that it is well coated in the flour.

step three: cook the chicken

Heat the oil in a large, oven-safe skillet (I use a braiser) over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Transfer the browned chicken to a clean plate, it doesn’t need to be fully cooked as it will finish in the oven.

step four: cook the veggies

Reduce the heat to medium and if the skillet seems dry, add 1 tablespoon more oil to the pan. Add the shallot, mushrooms, garlic and cook, tossing, until tender, 2 to 3 minutes.

step five: add the rest of the skillet ingredients

Add the sun-dried tomatoes, dijon, and the broth and whisk to combine. Cook until reduced by half, about 2 minutes. Add the spinach, salt, pepper and cook, stirring, until wilted. Add the coconut milk and bring to a simmer.

step six: combine with the tortellini

Once simmering, add the tortellini and basil and gently toss until well combined and the basil has just wilted.

step seven: add the chicken back to the skillet

Remove from the heat and nestle the chicken breasts into the skillet. Top with parmesan, if using, then transfer to the oven and bake, uncovered, until the chicken is just cooked through and the tortellini is tender, about 12 to 15 minutes.

step eight: garnish and serve!

Remove from the oven and let cool slightly before serving! I like to finish mine with a bit more fresh basil leaves, for garnish.

A pot of Creamy Spinach Chicken and Tortellini Bake on a yellow countertop. There is a serving spoon at the top of the image, a dark green napkin in the bottom right corner, as well as tan dishes. Two amber-colored glasses in the top of the image, and basil leaves spread throughout the image.

Recipe FAQs:

can this be made with dairy instead of dairy-free?

It sure can! Instead of dairy-free tortellini, you can use any tortellini you find in the refrigerated section, and you can sub heavy cream for the coconut milk!

Does it matter what coconut milk I use?

Yes – make sure to use a full-fat coconut milk. Lite coconut milk makes this recipe too watery!

I can’t wait to hear what you think of this recipe! Leave a comment after you make it!

Want some more skillet meals? Try these!

Skillet Creamed Corn Chicken

Easy Sausage Cauliflower Gnocchi Skillet

Skillet Pizza Penne

Skillet Orzo and Feta Fish

A close-up shot of a pot of Creamy Spinach Chicken and Tortellini Bake on a yellow countertop. There is a serving spoon in the pot, a dark green napkin in the bottom right corner, as well as tan dishes.
Print

Creamy Chicken and Tortellini Bake

Dairy-Free
Servings 4 servings
Calories 921kcal

Ingredients

For the Chicken:

  • 4 small boneless skinless chicken breasts
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 teaspoon paprika
  • 1 tablespoon cassava flour sub all-purpose flour
  • 2 tablespoons extra virgin olive oil

For the Skillet:

  • 1 large shallot halved and thinly sliced
  • 2 cups thinly sliced baby bella mushrooms
  • 2 garlic cloves minced
  • ½ cup roughly chopped sun-dried tomatoes in oil drained
  • 2 tsp dijon mustard
  • ¼ cup low-sodium chicken broth
  • 5 ounces baby spinach
  • ½ teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 cup unsweetened coconut milk (sub heavy cream)
  • 18 ounces kite hill dairy-free spinach tortellini (sub any tortellini found in the refrigerator section)
  • 1 cup packed basil leaves plus more for garnish
  • 2 tablespoons freshly grated parmesan optional, omit for Dairy Free

Instructions

  • Preheat the oven to 375℉.
  • Place the chicken breasts on a cutting board and cover with parchment paper or plastic wrap. Using a meat mallet or the bottom of a heavy skillet, pound the chicken until it is a uniform ½-inch thickness. Pat dry with paper towels.
  • Season both sides of the chicken with the salt, pepper, and paprika. Next, sprinkle with the cassava and using your hands, rub the cassava into the chicken so that it is well coated in the flour.
  • Heat the oil in a large, oven safe skillet (I use a braiser) over medium-high heat. Add the chicken and cook until golden brown on both sides, about 4 minutes per side. Transfer the browned chicken to a clean plate, it doesn’t need to be fully cooked as it will finish in the oven.
  • Reduce the heat to medium and if the skillet seems dry, add 1 tbsp more oil to the pan. Add the shallot, mushrooms, garlic and cook, tossing, until tender, 2 to 3 minutes.
  • Add the sun-dried tomatoes, dijon and the broth and whisk to combine. Cook until reduced by half, about 2 minutes.
  • Add the spinach, salt, pepper and cook, stirring, until wilted.
  • Add the coconut milk and bring to a simmer.
  • Once simmering, add the tortellini and basil and gently toss until well combined and the basil has just wilted.
  • Remove from the heat and nestle the chicken breasts into the skillet. Top with parmesan, if using, then transfer to the oven and bake, uncovered, until the chicken is just cooked through and the tortellini is tender, about 12 to 15 minutes.
  • Remove from the oven and let cool slightly before serving! I like to finish mine with a bit more fresh basil leaves, for garnish.

Nutrition

Calories: 921kcal | Carbohydrates: 73g | Protein: 72g | Fat: 39g | Saturated Fat: 19g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.03g | Cholesterol: 207mg | Sodium: 1937mg | Potassium: 1653mg | Fiber: 7g | Sugar: 7g | Vitamin A: 4518IU | Vitamin C: 31mg | Calcium: 357mg | Iron: 6mg

Food Photography and Styling by Eat Love Eats.

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Spicy Tuna Crispy Rice

A white rectangular serving dish with the finished Spicy Tuna Crispy Rice. The dish sits on a blue countertop, with a small dish of spices, and sliced jalapenos also on the counter.This Spicy Tuna Crispy Rice is one of my all-time favorite appetizers, especially during the warmer weather months! This Spicy…

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A white rectangular serving dish with the finished Spicy Tuna Crispy Rice. The dish sits on a blue countertop, with a small dish of spices, and sliced jalapenos also on the counter.

This Spicy Tuna Crispy Rice is one of my all-time favorite appetizers, especially during the warmer weather months!

A white rectangular serving dish with the finished Spicy Tuna Crispy Rice. The dish sits on a blue countertop, with a small dish of spices, and sliced jalapenos also on the counter.

This Spicy Tuna Crispy Rice is the perfect small bite to enjoy your favorite sushi flavors without having to worry about the technicality of making sushi. Since this recipe is so simple, both the texture of the crispy rice paired with the finely diced tuna and the blend of classic flavors can shine!

A close-up shot white rectangular serving dish with the finished Spicy Tuna Crispy Rice. The dish sits on a blue countertop, with a small dish of spices, and sliced jalapenos also on the counter.

The base is leftover sushi rice fried in avocado oil. Then, the crispy rice squares are topped with delicious sushi-grade ahi tuna tossed in a flavorful sauce and green onions. This appetizer is finished with a sprinkle of Furikake and a thin slice of jalapeño. Yum!

Ingredients:

  • Sushi Grade Ahi Tuna
  • Green Onions
  • Toasted Sesame Oil
  • Soy Sauce
  • Kewpie Mayo
  • Sriracha
  • Salt
  • Sushi Rice 
  • Avocado Oil
  • Jalapeno
  • Furikake
A white rectangular serving dish with the finished Spicy Tuna Crispy Rice. The dish sits on a blue countertop, with a small dish of spices, and sliced jalapenos also on the counter.

Step-by-Step:

step one: make the spicy tuna

Mix all the spicy tuna ingredients in a bowl and chill in the fridge.

A clear glass bowl of the spicy tuna and sauce mixture sitting on a blue countertop. A white dish of spices, green onions, and jalapenos also on the counter.

step two: prep the rice

Cut the day-old sushi rice into 1-inch squares, about 1/2 inch tall.

A wooden cutting board with rice cut into rectangles. A knife sits on the edge of the cutting board. Green onions, jalapenos, and a white dish of spices are also on the countertop.

step three: fry the rice squares

Heat avocado oil in a skillet and fry the rice squares until golden brown and crisp (3-4 mins per side). Drain on a paper towel and sprinkle with salt.

A black pan with a gold handle cooking the crispy rice. The pan is on a blue countertop, and a small dish of spices, green onions, and jalapenos are also on the counter.

step four: top and serve!

Top the crispy rice with spicy tuna, furikake, and a jalapeño slice.

recipe FAQs:

Can I use any rice other than sushi rice?

This recipe really works best specifically with sushi rice to get that perfect crispy texture when fried in the avocado oil. If you need to, you can try a different variation of white rice but it likely won’t stick together as well as the sushi rice does!

where can I find sushi-grade ahi tuna?

You can find sushi-grade ahi tuna at almost any fish market, and even many grocery store seafood counters will have it! Sometimes it will come frozen, but I promise it is great.

I’m not a huge fan of spice. Can I adapt this recipe?

You can limit the sriracha added and skip the jalapeño slices, if you prefer!

What’s furikake?

Furikake is a Japanese condiment that typically consists of a mixture of dried fish, sesame seeds, chopped seaweed, sugar, and salt. If you can’t find, you can top with chopped seaweed or even just sesame seeds!

I can’t wait to hear your thoughts on this recipe! Make sure to comment below after you try it.

Looking for more sushi-inspired recipes? Try these!

Baked Salmon Sushi Bowls

Watermelon and Tuna Sashimi

Hawaiian-Inspired Spicy Tuna Poke

A white rectangular serving dish with the finished Spicy Tuna Crispy Rice. The dish sits on a blue countertop, with a small dish of spices, and sliced jalapenos also on the counter.
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Spicy Tuna Crispy Rice

Servings 12 rice bites
Calories 105kcal

Ingredients

For the Spicy Tuna:

  • 8 ounces sushi grade ahi tuna diced fine
  • 2 green onions minced
  • 1 teaspoon toasted sesame oil
  • 1 tablespoon soy sauce
  • 2 tablespoons kewpie mayo
  • 2 tablespoons sriracha
  • Salt to taste

For the rest:

  • 1 cup prepared sushi rice cooled and stored for 1-2 days (see note)
  • Avocado oil
  • Thinly sliced jalapeno
  • Furikake

Instructions

  • Mix all the spicy tuna ingredients in a bowl and chill in the fridge.
  • Cut the day-old sushi rice into 1-inch squares, about 1/2 inch tall.
  • Heat avocado oil in a skillet and fry the rice squares until golden brown and crisp (3-4 mins per side).
  • Drain on a paper towel and sprinkle with salt.
  • Top the crispy rice with spicy tuna, furikake, and a jalapeño slice.

Notes

Prepared Sushi Rice: To store, I place the rice into a container and press it down into an even layer. That way when it is time to make this recipe, you will just need to cut it into 1-inch squares.

Nutrition

Calories: 105kcal | Carbohydrates: 13g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.004g | Cholesterol: 8mg | Sodium: 165mg | Potassium: 72mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 438IU | Vitamin C: 2mg | Calcium: 5mg | Iron: 1mg

 Food Photography and Styling by Eat Love Eats

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Gluten-Free Take 5 Bars

The finished Gluten-Free Take 5 Bars cut into squares on a countertop with parchment paper.These decadent Gluten-Free Take 5 Bars are the perfect sweet treat for a lunchbox or an after-school snack! These are…

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The finished Gluten-Free Take 5 Bars cut into squares on a countertop with parchment paper.

These decadent Gluten-Free Take 5 Bars are the perfect sweet treat for a lunchbox or an after-school snack!

Finished Gluten-Free Take 5 Bars, cut into squares and stacked three on top of each other.

These are my take on a Reese’s Take 5 Bar, and they’re an absolute crowd-pleaser. They feature delicious layers of creamy peanut butter, pretzels, and crispy cereal topped with chocolate, peanuts, and flaky sea salt. They’re a perfect blend of crunchy and smooth, and they’re super simple to make!

The finished Gluten-Free Take 5 Bars cut into squares on a countertop with parchment paper.

Pack these in a lunchbox, serve during a playdate, or wait until the kids are in bed and make them for yourself! There’s no wrong way to indulge in this delicious sweet treat.

Ingredients:

  • Unsweetened Natural Creamy Peanut Butter
  • Coconut Oil
  • Maple Syrup
  • Coconut Sugar
  • Pure Vanilla Extract
  • Kosher Salt
  • Gluten-Free Pretzels
  • Brown Rice Cereal Crisps
  • Dairy-Free Semi-Sweet Chocolate Chips
  • Roasted Peanuts
  • Flakey Salt
Finished Gluten-Free Take 5 Bars, cut into squares and stacked three on top of each other.

Step-by-step:

step one: prepare pan

Prep a 9×13 pan with a parchment sling and set aside.

step two: make the peanut butter mixture

In a medium pot, add the peanut butter, coconut oil, maple syrup, and coconut sugar. Heat over medium, stirring occasionally, until the mixture is bubbling and the sugar has dissolved into the mixture, about 4 minutes total. Remove from the heat and stir in the vanilla and salt.

step three: add the pretzels and cereal

Pour the crushed pretzels and brown rice cereal into a large mixing bowl. Immediately add the peanut butter mixture and stir until very well combined. You want to stir vigorously to make sure the peanut mixture really starts to meld with the cereal and pretzels. This will help the bars stay together.

The peanut butter mixture with the cereal and pretzels added in a white bowl with a wooden spoon.

step four: add the base layer to the pan

Add the mixture to the prepared pan, spreading in an even layer. Using the back of a measuring cup, press the mixture into the pan with force until it is a compact layer. Transfer to the freezer and let set for at least 30 minutes, preferably one hour.

step five: make the chocolate topping

Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 30-second increments, stirring between each round, until the chocolate is melted and smooth.

step six: add the toppings

Remove the bars from the freezer and pour the chocolate over the surface of the bars. Using an offset spatula, spread the chocolate into a thin, even layer going all the way to the edges of the pan. Sprinkle with the chopped roasted peanuts and a pinch of flakey salt. Transfer back to the freezer and set for at least one hour.

The finished Gluten-Free Take 5 Bars in the pan with the chocolate and peanuts added.

step seven: serve and enjoy — or store for later!

After the bars have set, remove them from the freezer. Using the parchment sling, transfer the bars to a cutting board. Using a very sharp knife, cut into 20 squares. Store in an airtight container and pop back in the freezer until you’re ready to serve.

Recipe FAQs:

I can’t find brown rice cereal! What should I use instead?

You can sub regular rice cereal if you can’t find brown rice cereal, but these would not be gluten-free.

what’s the best way to store these bars?

These are pretty delicate, and will do best stored in the freezer!

I want to pack these in my kid’s lunch but cannot have peanuts at their school, any recommendations?

Yes! You could omit the peanut toppings then use whichever approved nut-butter (or nut-butter alternative) that your school allows.

I can’t wait to hear what you think about this dessert! Make sure to comment and let me know!

Looking for more lunchbox sweets? Try these!

Lofthouse Cookie Bars

Easy No-Bake Butterfinger Bites

GoGo’s Oatmeal Chocolate Chip Bars

The finished Gluten-Free Take 5 Bars cut into squares on a countertop with parchment paper.
Print

Gluten-Free Take 5 Bars

Servings 20 squares
Calories 274kcal

Ingredients

For the Base:

  • 1 cup unsweetened natural creamy peanut butter
  • 2 tablespoons coconut oil
  • ½ cup maple syrup
  • ¼ cup coconut sugar
  • 1 teaspoon pure vanilla extract
  • Pinch of kosher salt
  • 1 cup finely crushed gluten-free pretzels
  • 4 cups brown rice cereal crisps sub regular Rice Krispies if you cannot find brown rice cereal

For the Topping:

  • 1 ½ cups dairy-free semi-sweet chocolate chips
  • 1 tablespoon coconut oil
  • cup chopped roasted peanuts
  • Pinch of flakey salt

Instructions

  • Prep a 9×13 pan with a parchment sling and set aside.

For the Base:

  • In a medium pot, add the peanut butter, coconut oil, maple syrup, and coconut sugar. Heat over medium, stirring occasionally, until the mixture is bubbling and the sugar has dissolved into the mixture, about 4 minutes total. Remove from the heat and stir in the vanilla and salt.
  • Pour the crushed pretzels and brown rice cereal into a large mixing bowl. Immediately add the peanut butter mixture and stir until very well combined. You want to stir vigorously to make sure the peanut mixture really starts to meld with the cereal and pretzels. This will help the bars stay together.
  • Add the mixture to the prepared pan, spreading in an even layer. Using the back of a measuring cup, press the mixture into the pan with force until it is a compact layer. Transfer to the freezer and let set for at least 30 minutes, preferably one hour.

For the Topping:

  • Add the chocolate chips and coconut oil to a microwave-safe bowl. Microwave for 30-second increments, stirring between each round, until the chocolate is melted and smooth.
  • Remove the bars from the freezer and pour the chocolate over the surface of the bars. Using an offset spatula, spread the chocolate into a thin, even layer going all the way to the edges of the pan. Sprinkle with the chopped roasted peanuts and a pinch of flakey salt. Transfer back to the freezer and set for at least one hour.
  • After the bars have set, remove them from the freezer. Using the parchment sling, transfer the bars to a cutting board. Using a very sharp knife, cut into 20 squares. Store in an airtight container and pop back in the freezer until you’re ready to serve.

Notes

These are delicate and best if kept in the freezer. They will do okay in the fridge or packed in a lunch box but they may be a bit more crumbly.

Nutrition

Calories: 274kcal | Carbohydrates: 33g | Protein: 5g | Fat: 15g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Sodium: 222mg | Potassium: 115mg | Fiber: 2g | Sugar: 14g | Vitamin A: 373IU | Vitamin C: 4mg | Calcium: 36mg | Iron: 3mg

Food Photography and Styling by Eat Love Eats.

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Shredded Beef Chipotle Burrito Bowls

Three completed Shredded Beef Chipotle Burrito Bowls, served in cream-colored dishes. A small dish of cilantro, an open bottle of hot sauce, a bowl of limes, and a dish of pico de gallo are also on the table.These Shredded Beef Chipotle Burrito Bowls are a perfect weeknight dinner. They’re simple, customizable, and absolutely packed with delicious flavor.…

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Three completed Shredded Beef Chipotle Burrito Bowls, served in cream-colored dishes. A small dish of cilantro, an open bottle of hot sauce, a bowl of limes, and a dish of pico de gallo are also on the table.

These Shredded Beef Chipotle Burrito Bowls are a perfect weeknight dinner. They’re simple, customizable, and absolutely packed with delicious flavor.

A finished Shredded Beef Chipotle Burrito Bowl served in a tan-colored dish with a fork on top of a black and white checkered napkin. A small dish of lime wedges and a small dish of pico de gallo are also on the table.

I’ve said it before, but as a mom, I love build-a-bowl dinners because everyone can choose their own adventure and pick what they like! You provide the rice and the beef and topping options, and let everyone build the burrito bowl of their dreams. This dinner is always a hit in our house!

Three completed Shredded Beef Chipotle Burrito Bowls, served in cream-colored dishes. A small dish of cilantro, an open bottle of hot sauce, a bowl of limes, and a dish of pico de gallo are also on the table.

These Shredded Beef Chipotle Burrito Bowls are a great way to bring some of your favorite restaurant flavors home in a way that’s easy, nourishing, and will appeal to a lot of people. These are a great option for meal prep, too!

Ingredients:

  • Chipotle Chiles in Adobo
  • Apple Cider Vinegar
  • Low-Sodium Beef Broth
  • Salsa Verde
  • Garlic
  • Boneless Chuck Roast
  • Kosher Salt
  • Pepper
  • Ground Cumin
  • Bay Leaves
  • Dried Oregano
  • Rice
  • Frozen Fire Roasted Corn
  • Guacamole
  • Pico de Gallo
  • Cilantro
  • Hot Sauce
Three completed Shredded Beef Chipotle Burrito Bowls, served in cream-colored dishes. A small dish of cilantro, an open bottle of hot sauce, a bowl of limes, and a dish of pico de gallo are also on the table.

Step-by-step: SLOW COOKER method

step one: season the roast

In the bottom of a slow cooker, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined. Season the chuck roast on all sides with the salt, pepper, cumin, and oregano and nestle into the sauce in the Slow Cooker. Add bay leaves.

Beef, seasonings, and bay leaves in the bottom of a slow cooker.

step two: slow cook the roast

Cover and cook on low for 8 to 10 hours.

step three: shred the beef

When the cook time is complete, using tongs, transfer the cooked roast to a sheet pan and using two forks, shred the meat.

The beef, shredded, in the bottom of the slow cooker.

step four: return the beef to the sauce

Return the shredded meat to the sauce in the slow cooker and toss until well coated. Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.

step five: finish and serve!

To serve, layer the bowls with rice, then the shredded beef and finish with desired toppings. I like to serve mine topped with corn, guacamole, pico de gallo, cilantro, a little hot sauce, and a wedge of lime.

recipe FAQs:

Can this recipe be made in advance?

Absolutely! You can cook and shred the beef and store in the refrigerator. Reheat in a skillet when ready to serve! Add the toppings right before serving.

Can I use this beef in a burrito instead of a bowl?

Sure! Bring the Chipotle restaurant experience home and offer a bowl, tacos, or a burrito option. Just make sure you have tortillas on hand! This also makes a great taco salad.

are there any other toppings you would recommend?

You can add fresh chopped tomatoes, sour cream, or crunchy tortilla strips! The fun thing about this meal is you can customize it however you like!

These burrito bowls are bound to be a hit in your house, and I can’t wait to hear if you try them! Leave a comment below when you do.

Looking for more slow-cooker meals? Try these!

Slow Cooker BBQ Chicken Tacos

Slow Cooker Thai-Inspired Beef Bowls

Crockpot Chicken Piccata

Slow Cooker Short Rib Ragu Over Pappardelle

Three completed Shredded Beef Chipotle Burrito Bowls, served in cream-colored dishes. A small dish of cilantro, an open bottle of hot sauce, a bowl of limes, and a dish of pico de gallo are also on the table.
Print

Shredded Beef Chipotle Burrito Bowls

Servings 12 bowls
Calories 464kcal

Ingredients

For the Shredded Beef:

  • 2 chipotle chiles in adobo minced
  • 2 tablespoons apple cider vinegar
  • ½ cup low-sodium beef broth
  • ¼ cup salsa verde
  • 6 garlic cloves
  • 3 pounds boneless chuck roast trimmed of excess fat and cut into 4 equal-sized chunks
  • 2 ½ teaspoon kosher salt
  • 1 teaspoon pepper
  • 2 teaspoon ground cumin
  • 4 bay leaves
  • 1 tablespoon dried oregano

Optional, for serving:

  • 4 cups prepared rice or cilantro rice
  • 2 cups frozen fire roasted corn defrosted
  • Guacamole
  • Pico de gallo
  • Fresh cilantro leaves
  • Hot sauce

Instructions

For the Beef (Instant Pot Method):

  • In the bottom of an instant pot, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined.
  • Season the chuck roast on all sides with the salt, pepper, cumin, oregano and nestle into the sauce in the InstantPot. Add bay leaves.
  • Cover and ensure that the InstantPot is properly sealed. Cook on Manual High Pressure for 60 minutes.
  • When the cook time is complete, release the pressure in the InstantPot manually by carefully turning the valve to release. Once all of the pressure has fully released, carefully open the lid.
  • Using tongs, transfer the cook roast to a sheet pan and using two forks, shred the meat. Return the shredded meat to the sauce in the pot and toss until well coated. Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.

For The Shredded Beef (Slow Cooker Method):

  • In the bottom of a slow cooker, combine the adobo chiles, apple cider vinegar, broth, salsa verde, garlic, and stir until well combined.
  • Season the chuck roast on all sides with the salt, pepper, cumin, oregano and nestle into the sauce in the Slow Cooker.
  • Add bay leaves.
  • Cover and cook on low for 8 to 10 hours.
  • When the cook time is complete, using tongs, transfer the cook roast to a sheet pan and using two forks, shred the meat.
  • Return the shredded meat to the sauce in the slow cooker and toss until well coated.
  • Let rest in the sauce for at least 10 minutes to really allow the sauce to coat the shredded beef all over and soak in.

Finish the Bowls:

  • To serve, layer the bowls with rice, then the shredded beef and finish with desired toppings. I like to serve mine topped with corn, guacamole, pico de gallo, cilantro, a little hot sauce, and a wedge of lime.

Nutrition

Calories: 464kcal | Carbohydrates: 56g | Protein: 27g | Fat: 14g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 78mg | Sodium: 633mg | Potassium: 554mg | Fiber: 2g | Sugar: 2g | Vitamin A: 126IU | Vitamin C: 2mg | Calcium: 51mg | Iron: 3mg

Food Photography and Styling by Eat Love Eats.

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Slow Cooker BBQ Chicken Tacos

The finished Slow Cooker BBQ Chicken Tacos served on a board with a piece of white parchment paper underneath.These Slow Cooker BBQ Chicken Tacos are here to be your weeknight hero! It will take just a few minutes…

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The finished Slow Cooker BBQ Chicken Tacos served on a board with a piece of white parchment paper underneath.

These Slow Cooker BBQ Chicken Tacos are here to be your weeknight hero! It will take just a few minutes to throw everything into your slow cooker, then you will have a warm, delicious meal to please just about any palate at the end of the day!

A close-up shot of two finished Slow Cooker BBQ Chicken Tacos served on a white plate with a lime wedge. A serving board with more tacos is in the background.

Though these Slow Cooker BBQ Chicken Tacos are simple, they’re super flavorful and filled with fresh ingredients. The slow-cooked shredded chicken is so juicy, plus the slaw has a really unique flavor combination, which takes these tacos up another level!

The finished Slow Cooker BBQ Chicken Tacos being served on a serving board with lime wedges and a bowl of slaw just slightly visible.

If you take the time to get the chicken into the crockpot before starting your day, you’re going to come home to a delicious-smelling house! Plus, an incredibly easy and nourishing meal that your whole family will love! The chicken also makes fantastic leftovers to add to a sandwich, salad, or bowl for the next day.

Ingredients:

  • Red Onion
  • Garlic
  • Tomato Paste
  • Chili Powder
  • Onion Powder
  • Kosher Salt
  • Black Pepper
  • Low-Sodium Chicken Broth
  • Mild Green Chiles
  • Barbecue Sauce 
  • Limes
  • Boneless Skinless Chicken Thighs
  • Avocado Oil Mayo
  • Pickled Jalapeños
  • Green Cabbage
  • Jalapeño
  • Cilantro
  • Cassava Flour or Corn Tortillas
  • Sharp Cheddar Cheese (Omit for Dairy-Free)
The Slow Cooker BBQ Chicken Tacos assembled on a serving board, a bowl of slaw on the side, a dish with lime wedges, and a plate with two additional tacos.

Step-by-Step:

Step one: make the sauce

In the bottom of the slow cooker, add the red onion, garlic, tomato paste, chili powder, onion powder, salt, pepper, chicken broth, green chiles, ½ cup of barbecue sauce, and lime juice. Stir to combine. 

Step two: Add and cook the chicken

Nestle the chicken thighs into the mixture and cover with the lid. Cook on high for 4 hours or on low for 6-8 hours, until the chicken shreds very easily.

The chicken, sauce, and onions in the bottom of the slow cooker.

Step three: shred the chicken

Once the chicken is cooked through, using tongs, remove the chicken thighs from the cooking liquid and transfer them to a medium bowl. Using two forks, shred the chicken. Add the remaining ½ cup of the barbecue sauce and stir to combine. Taste and adjust seasoning as necessary. If the mixture seems dry at all, you can add a bit of the cooking liquid back to the chicken and stir to combine.

Shredded Slow Cooker BBQ Chicken on a gold baking sheet, with 2 forks used to shred.

Step four: make the slaw

In a medium mixing bowl, add the garlic, avocado oil mayo, jalapeno brine, chopped pickled jalapenos, lime juice, salt and pepper. Whisk to combine. Add in the red onion, cabbage, jalapeno, and cilantro; toss the slaw until it is well combined. Set aside in the fridge until you are ready to serve.

Step five: Assemble the tacos, serve, and enjoy!

Serve the warm chicken mixture inside tortillas and topped with a few forkfuls of slaw and a sprinkle of shredded cheddar, if using.

Recipe FAQs:

This really makes a lot of chicken! Is that correct?

Yes! This recipe will yield a big batch of chicken and is intended to serve as a prep-ahead meal for busy school nights that can last for multiple meals, depending on the size of your family.

Can I use a different meat other than chicken thighs?

Chicken thighs are the perfect meat for this recipe because they are so flavorful and juicy! Plus, the timing for this is specifically for chicken thighs. I would recommend another slow cooker recipe if you do not like chicken thighs!

can this recipe be made ahead of time?

The chicken can definitely be made in advance and stored in the fridge! I do recommend making the slaw the day you plan to serve or else it will get too soggy.

how else can I serve this BBQ chicken?

Add the chicken and slaw on top of a tostada, make it into a salad or bowl. Whatever sounds best to you!

I hope you and your whole family love these Slow Cooker BBQ Chicken Tacos! Leave a comment after you try them, and let me know what you think!

Looking for more slow cooker recipes? Try these!

Slow Cooker Beef and Broccoli Bowls

Slow Cooker Short Rib Ragu Over Pappardelle

Slow Cooker Thai Red Curry Chicken and Veggies

Slow Cooker Thai-Inspired Beef Bowls

A close-up shot of two finished Slow Cooker BBQ Chicken Tacos served on a white plate with a lime wedge. A serving board with more tacos is in the background.
Print

Slow Cooker BBQ Chicken Tacos

Gluten-Free, Dairy-Free (if modified)
Servings 16 tacos
Calories 349kcal

Ingredients

For the Chicken:

  • ½ large red onion thinly sliced
  • 3 cloves garlic minced
  • 2 tablespoons tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon onion powder
  • 2 teaspoons kosher salt
  • ½ teaspoon freshly ground black pepper
  • 1 cup low-sodium chicken broth
  • 8 ounces mild green chiles
  • 1 cup of your favorite barbecue sauce, divided (I used Noble Made)
  • 2 tablespoons freshly squeezed lime juice
  • 3 pounds boneless skinless chicken thighs trimmed of excess fat

For the Slaw:

  • 1 garlic clove, minced
  • 2 tablespoons avocado oil mayo
  • 1 tablespoon pickled jalapeno brine
  • ¼ cup drained and chopped pickled jalapenos
  • 1 tablespoon freshly squeezed lime juice
  • ½ teaspoon kosher salt
  • ½ teaspoon freshly ground black pepper
  • ½ large red onion, thinly sliced
  • 8 heaping cups very thinly sliced green cabbage
  • 1 small jalapeno, thinly sliced
  • ½ cup well chopped fresh cilantro

To serve:

  • 16 cassava flour or corn tortillas, warmed
  • 1 cup grated sharp cheddar cheese (omit for dairy-free_

Instructions

Make the Chicken:

  • In the bottom of the slow cooker, add the red onion, garlic, tomato paste, chili powder, onion powder, salt, pepper, chicken broth, green chiles, ½ cup of barbecue sauce, and lime juice. Stir to combine. Nestle the chicken thighs into the mixture and cover with the lid. Cook on high for 4 hours or on low for 6-8 hours, or until the chicken shreds very easily.
  • Once the chicken is cooked, using tongs, remove the chicken thighs from the cooking liquid and transfer them to a medium bowl. Using two forks, shred the chicken. Add the remaining ½ cup of the barbecue sauce and stir to combine. Taste for seasoning and adjust as necessary. If the mixture seems dry at all, you can add a bit of the cooking liquid back to the chicken and stir to combine.

Make the Slaw:

  • In a medium mixing bowl, add the garlic, avocado oil mayo, jalapeno brine, chopped pickled jalapenos, lime juice, salt and pepper. Whisk to combine. Add in the red onion, cabbage, jalapeno, and cilantro. Using tongs, toss to combine until the slaw is combined. Set aside in the fridge until ready to serve.

Serve:

  • Serve the warm chicken mixture inside tortillas and topped with a few forkfuls of slaw and a sprinkle of shredded cheddar.

Notes

This recipe will yield a big batch of chicken and is intended to serve as a prep-ahead for busy school nights that can last for multiple meals, depending on the size of your family.
If you are making this recipe in advance, I suggest making the slaw the day you plan to serve it. Because of the salinity in the brine and the salt, it will make the cabbage release excess water and will compromise the texture. We suggest making the slaw the same day you plan to eat the meal. 

Nutrition

Calories: 349kcal | Carbohydrates: 48g | Protein: 26g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 88mg | Sodium: 921mg | Potassium: 1158mg | Fiber: 14g | Sugar: 22g | Vitamin A: 782IU | Vitamin C: 175mg | Calcium: 279mg | Iron: 4mg

Food Photography and Styling by Eat Love Eats.

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Watermelon and Tuna Sashimi

A close up shot of the finished Watermelon and Tuna Sashimi dish on a white serving platter. You can see the watermelon and the ahi tuna layered, topped with microgreens, goat cheese, and sauce.Bring the sushi restaurant home with this Watermelon and Tuna Sashimi! A light and refreshing dish that definitely packs a…

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A close up shot of the finished Watermelon and Tuna Sashimi dish on a white serving platter. You can see the watermelon and the ahi tuna layered, topped with microgreens, goat cheese, and sauce.

Bring the sushi restaurant home with this Watermelon and Tuna Sashimi! A light and refreshing dish that definitely packs a flavorful punch.

This is a top-down shot of the finished Watermelon and Tuna Sashimi dish on a white, rectangular serving platter. The ahi tuna and watermelon on layered on the platter, with microgreens and goat cheese crumbles. Some microgreens are also scattered on the white countertop beneath the platter. Off to the left is a white bowl of the ponzu sauce.

This is a creation from my last trip to Kauai and we quickly became obsessed! The fresh fish, fresh fruit, and peppers are just so satisfying. Aside from the flavor, one of my favorite things about this recipe is that it comes together really quickly. You start by whisking together a few flavorful ingredients to create a delicious sauce, and then all you need to do is slice your tuna and watermelon, assemble, and serve!

A close up shot of the finished Watermelon and Tuna Sashimi dish on a white serving platter. You can see the watermelon and the ahi tuna layered, topped with microgreens, goat cheese, and sauce.

This dish is finished with a drizzle of olive oil and some flakey salt for a savory touch. Plus, the vibrant microgreens add a really fresh element, and the creamy goat cheese brings a slightly tangy flavor to this Watermelon and Tuna Sashimi dish. Once you add the ponzu mixture, this flavor combination will blow you away!

Ingredients:

  • Garlic
  • Thai Chile (or Hawaiian Chile if you can find!)
  • Toasted Sesame Oil
  • Ponzu
  • Sashimi or Sushi-Grade Ahi Tuna
  • Watermelon 
  • Extra Virgin Olive Oil
  • Flakey Salt
  • Microgreens 
  • Goat Cheese
A top-down shot of the finished Watermelon and Tuna Sashimi dish on a white serving platter. The ahi tuna and watermelon are cut into domino shapes and layered on the tray. Crumbled goat cheese and microgreens sit atop it.

Step-by-Step:

Step One: Make the sauce

In a small bowl, whisk together the garlic, chile, sesame oil, and ponzu. Set aside to allow flavors to meld.

Step Two: slice the tuna

Using a sharp knife, slice the tuna against the grain into thin, domino-size pieces.

step three: plate the tuna and watermelon

Arrange the fish and watermelon on a plate, layering watermelon slices in between each of the tuna slices. Drizzle the tuna and watermelon with the olive oil and sprinkle with the flakey salt.

This image shows a white platter with domino-size pieces of watermelon and ahi tuna layered on it. There is a silver spoon on the bottom right of the image with some sauce from a white bowl next to it. To the left of the platter are two white bowls, one containing green and purple microgreens and the other containing crumbled goat cheese.

Step Four: add the sauce

Pour or drizzle the ponzu mixture over the sashimi, reserving about 1 tablespoon of the ponzu mixture.

Step Five: Finish and serve!

Sprinkle the microgreens and the goat cheese over the top and drizzle with the remaining ponzu mixture. Serve and enjoy!

Recipe FAQs:

where can I find sushi-grade ahi tuna?

I recommend looking at a fish and seafood market near you! Some grocery stores sell sushi-grade tuna, too. They may be frozen in your market but I promise that is super fresh once defrosted!

Do I need to use a specific type of microgreen?

I used Daikon radish microgreens for this recipe, but you can use any type of microgreen you have available to you!

I can’t find Hawaiian chile. what should I use instead?

Thai chile will work great, too!

cheese with fish? are you sure?

Trust me, the brightness and creaminess of the goat cheese adds such a great flavor to this dish. But if you prefer to keep this dairy-free, feel free to omit.

I hope this Watermelon and Tuna Sashimi brings a vacation vibe to your next meal! Comment below if you try it!

Looking for more TUNA recipes? Try these!

Hawaiian-Inspired Spicy Tuna Poke

Seared Tuna and Soba Noodle Stir Fry Bowls

Tuna Hand Rolls

Seared Tuna Lettuce Cups with Wasabi Aioli

A top-down shot of the finished Watermelon and Tuna Sashimi dish on a white serving platter. The ahi tuna and watermelon are cut into domino shapes and layered on the tray. Crumbled goat cheese and microgreens sit atop it.
Print

Watermelon and Tuna Sashimi

Servings 2 servings
Calories 336kcal

Ingredients

  • 1 garlic clove minced
  • 1 hawaiian or thai chile very thinly sliced
  • 1 tablespoon toasted sesame oil
  • ¼ cup ponzu
  • ½ pound Sashimi or Sushi-grade Ahi Tuna
  • ¾ cup watermelon cut into thin domino-size slices
  • 1 tablespoon extra virgin olive oil
  • ¼ teaspoon flakey salt
  • ¼ cup microgreens (I used Daikon radish microgreens here)
  • 1 tablespoon crumbled goat cheese

Instructions

  • In a small bowl, whisk together the garlic, chile, sesame oil and ponzu. Set aside to allow flavors to meld.
  • Using a sharp knife, slice the tuna against the grain into thin, domino-size pieces.
  • Arrange the fish and watermelon on a plate, layering watermelon slices in between each of the tuna slices
  • Drizzle the tuna and watermelon with the olive oil and sprinkle with the flakey salt.
  • Pour or drizzle the ponzu mixture over the sashimi, reserving about 1 tablespoon of the ponzu mixture.
  • Sprinkle the microgreens and the goat cheese over the top and drizzle with the remaining ponzu mixture.

Nutrition

Calories: 336kcal | Carbohydrates: 7g | Protein: 28g | Fat: 21g | Saturated Fat: 4g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 10g | Cholesterol: 46mg | Sodium: 1032mg | Potassium: 366mg | Fiber: 0.4g | Sugar: 4g | Vitamin A: 2896IU | Vitamin C: 9mg | Calcium: 27mg | Iron: 2mg

Food Photography and Styling by Eat Love Eats.

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Puff Pastry Zucchini and Goat Cheese Quiche

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.This Puff Pastry Zucchini and Goat Cheese Quiche combines the delicate texture of puff pastry with the fresh, subtle flavors…

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A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.

This Puff Pastry Zucchini and Goat Cheese Quiche combines the delicate texture of puff pastry with the fresh, subtle flavors of zucchini and the tangy creaminess of goat cheese for the perfect recipe next time you host — or when you want to change up your weekly breakfast!

A serving dish with the finished quiche, with three slices cut out. One slice is on a white plate in the top right corner, one is featured at the top of the image along with some arugula, and the third slice remains on the serving dish. There is a empty white plate in the right of the image, along with a vase of baby's breath and a glass of water.

The puff pastry, with its many buttery layers, bakes into a golden, crisp crust that goes perfectly with the creamy but fresh filling. The textures in this Puff Pastry Zucchini and Goat Cheese Quiche are to die for, and this dish is really perfect for breakfast, brunch, or any meal.

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.

The zucchini adds a tender, slightly sweet note with the goat cheese providing a rich and tangy depth that really elevates the entire dish. This combo ensures that every bite is perfectly balanced and absolutely delicious.

Ingredients:

  • Extra Virgin Olive Oil
  • Zucchini
  • Garlic
  • Crushed Red Pepper Flakes
  • Kosher Salt
  • Pepper
  • Puff Pastry
  • Eggs
  • Whole Milk
  • Dijon Mustard
  • Goat Cheese 
This image shows a tablescape with a yellow tablecloth serving Puff Pastry Zucchini and Goat Cheese Quiche. There are four small white plates, some forks, one of which has a slice of the quiche along some arugula. There is a small vase of baby's breath on the table, along with glasses of water.

Step-by-Step:

Preheat your oven to 400°F and lightly grease your pie dish.

Step One: Prepare the zucchini

Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.

Thinly sliced zucchini in a white pan with a gold handle. In the top right corner is a bowl of freshly cracked eggs, next to a small white bowl of Dijon mustard. A brown and white bowl of crumbled goat cheese is in the top left corner, with a measuring cup of milk in the bottom left corner.

step two: prep the puff pastry

Roll the puff pastry sheet out slightly larger than the size of your pie plate. Press the pastry into the dish, folding it over and gently stretching until it fits your dish, trimming excess off the edges.

A layer of puff pastry is being trimmed to fit the dish. In the top right corner is a white bowl of freshly cracked eggs, next to a smaller white bowl of Dijon mustard. In the top left corner is a small brown and white bowl of crumbled goat cheese. In the bottom left is a measuring cup of milk.

Step Three: Prepare the Filling

In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.

Step Four: Assemble the Quiche

Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top. Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.

step five: bake the quiche

Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.

Step Six: Cool then Enjoy!

Remove from the oven and let cool for 5 to 10 minutes before slicing. Serve and enjoy!

This image shows a tablescape with a yellow tablecloth serving Puff Pastry Zucchini and Goat Cheese Quiche. There are four small white plates, some forks, one of which has a slice of the quiche along some arugula. There are small vases of baby's breath on the table, along with glasses of water. A small white bowl of arugula is in the bottom right corner.

Recipe FAQs:

can this quiche be made ahead of time?

Yes! See the “notes” section for tips on how to store and reheat the quiche while still maintaining the delicious flavor and texture.

I don’t like goat cheese. Can I use something else?

I love the flavor the goat cheese adds to this recipe, but feta would work too if that’s what you prefer!

I don’t have whole milk. Can I use a different type?

Whole milk will definitely contribute to the creamy flavor of this quiche, but in a pinch, use the milk you have on hand!

I hope this Puff Pastry Zucchini and Goat Cheese Quiche brings an extra dose of delicious to your table in the next few weeks! Let me know in the comments below if you try it!

Looking for some other quiche recipes? Try these!

Gluten-Free Ham and Cheese Quiche

Caramelized Onion Puff Pastry Quiche

A side shot of a slice of the quiche, showing the various layers. There is some arugula on the plate as well. A second slice of quiche is barely visible in the bottom left of the image. Some silverware, plates, and glasses are scattered throughout the table.
Print

Puff Pastry Zucchini and Goat Cheese Quiche

Servings 8 slices
Calories 286kcal

Ingredients

  • 2 tablespoons extra virgin olive oil
  • 4 cup zucchini sliced 1/8-inch thin or 2 large zucchinis
  • 2 garlic cloves minced
  • ½ teaspoon crushed red pepper flakes
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper
  • 1 sheet puff pastry thawed but cold if frozen, let thaw in the fridge for about 4 hours
  • 4 large eggs
  • 1 ¼ cup whole milk
  • 1 tablespoon dijon mustard
  • 2 ounces goat cheese crumbled

Instructions

  • Preheat your oven to 400°F and lightly grease your pie dish.
  • Heat the oil in a large skillet over medium-high heat. Add the zucchini, garlic, pepper flakes, salt and pepper. Cook, stirring, until lightly tender but not overly soft, about 5 minutes. Remove from heat and let cool slightly.
  • Roll the puff pastry sheet out to larger than the size of your pie plate. Press the pastry into the dish, folding over and gently stretching until it fits your dish, trimming excess off the edges.
  • In a large bowl, whisk together the eggs, milk, and Dijon until well combined and frothy.
  • Add ¾ of the cooked zucchini in an even layer to the puff pastry crust. Then, add ½ of the crumbled goat cheese on top.
  • Pour the egg filling into the pastry. Top with the remaining zucchini slices and the goat cheese crumbles.
  • Transfer to the preheated oven and bake, uncovered, until the filling is set and the crust is golden brown, 30 to 40 minutes. If the top is starting to look overly browned, tent with a piece of foil. You want your eggs to be set; however, you want it to have a bit of a wobble to it as it comes out of the oven. It continues to cook and set as it rests and the wobble will ensure it has a silky, not rubbery, texture.
  • Remove from the oven and let cool for 5-10 minutes before slicing. Serve and enjoy!

Notes

Storing Quiche:
Once your quiche has cooled down after baking, store it in an airtight container or wrap it tightly in plastic wrap. Place it in the refrigerator promptly, and it should stay fresh for up to 3-4 days.
Reheating the Quiche:
Microwave: For a quick reheat, microwave individual slices on a microwave-safe plate for about 1-2 minutes, or until heated through.
Oven: To reheat the entire quiche or larger portions, preheat your oven to around 350°F. Cover the quiche with foil to prevent over-browning, then place it in the oven for about 15-20 minutes, or until heated through.
Air Fryer: If you have an air fryer, you can reheat quiche slices in it for a crispier texture. Preheat the air fryer to 325°F (160°C) and heat the quiche for about 5-8 minutes, depending on thickness and desired crispness.

Nutrition

Calories: 286kcal | Carbohydrates: 18g | Protein: 8g | Fat: 20g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.01g | Cholesterol: 90mg | Sodium: 467mg | Potassium: 280mg | Fiber: 1g | Sugar: 4g | Vitamin A: 417IU | Vitamin C: 11mg | Calcium: 86mg | Iron: 2mg

Food Photography and Styling by Eat Love Eats.

The post Puff Pastry Zucchini and Goat Cheese Quiche appeared first on The Defined Dish.

Frozen Coconut Margaritas

Straight shot of two coupe cocktail glasses, each containing a frozen coconut margarita. The glass in the forefront is garnished with a lime wedge, and there are limes on both the bronze tray the glasses are on, as well as on the table.Nothing says summer like a festive cocktail and these Frozen Coconut Margaritas will quickly become a favorite of yours! If…

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Straight shot of two coupe cocktail glasses, each containing a frozen coconut margarita. The glass in the forefront is garnished with a lime wedge, and there are limes on both the bronze tray the glasses are on, as well as on the table.

Nothing says summer like a festive cocktail and these Frozen Coconut Margaritas will quickly become a favorite of yours!

Two Frozen Coconut Margaritas in coupe cocktail glasses, each garnished with a lime wedge. The margaritas sit on a bronze tray on top of a tan table, with lime wedges on both the tray and the table. A green branch is visible in the top right corrner.

If you have followed my recipes for a while, you know we are big fans of margaritas — in any shape or form. While it all started with the classic Clayton Margarita, I’ve gone on to create many variations including my Smoky Mango Margarita and now these Frozen Coconut Margaritas! Think of these as a piña colada meets margarita — delish!

While this recipe highlights the frozen version of this margarita, I also have an on-the-rocks recipe if you need a smaller serving size, prefer on-the-rocks over frozen, or if you forget to freeze the coconut milk!

Ingredients:

  • Full-fat, Unsweetened Coconut Milk
  • Freshly Squeezed Lime Juice and Lime Wedges
  • Blanco Tequila
  • Cointreau
  • Agave
  • Unsweetened Coconut Flakes
  • Tajin or Chili-Lime Seasoning
Straight shot of two coupe cocktail glasses, each containing a frozen coconut margarita. The glass in the forefront is garnished with a lime wedge, and there are limes on both the bronze tray the glasses are on, as well as on the table.

Step-by-Step:

Step One: Freeze the Coconut Milk

Add the coconut milk to an ice cube tray and freeze.

Step Two: Blend the Margaritas

In a high-speed blender, combine the frozen coconut milk, lime juice, tequila, Cointreau, agave, and 2 cups of ice. Blend on high until smooth.

Step Three: Rim the Glasses and Serve

On a small plate, combine the coconut flakes and tajin and stir to combine. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the coconut-tajin mixture to coat the rim. Fill the glass with ice then pour the coconut margarita into the glass and serve with a wedge of lime.

A beige bowl with cubes of frozen coconut milk. Three lime wedges are visible, and the bowl rests on a tan table.

Recipe FAQ:

I don’t like frozen cocktails, do you have an alternate recipe for this?

Yes! I have an on-the-rocks version in the recipe notes.

I forgot to freeze my coconut milk! What should I do?

I would make the on-the-rocks version!

I hope you enjoy these Frozen Coconut Margaritas all summer long!

For More blended Cocktail Recipes:

Smoky Mango Margarita

Staci’s Frozen Mojitos

Tito’s Colada

Straight shot of two coupe cocktail glasses, each containing a frozen coconut margarita. The glass in the forefront is garnished with a lime wedge, and there are limes on both the bronze tray the glasses are on, as well as on the table.
Print

Frozen Coconut Margaritas

Cook Time 10 minutes
Freezing Time 4 hours
Servings 4

Ingredients

  • 2 cups or 16 ounces full-fat, unsweetened coconut milk, frozen in an ice cube tray
  • ¼ cup freshly squeezed lime juice
  • ½ cup blanco tequila
  • ¼ cup Cointreau
  • ¼ cup agave
  • For Serving:
  • Lime wedges
  • 2 tablespoons unsweetened coconut flakes
  • 1 tablespoon Tajin or chili-lime seasoning

Instructions

  • If you have not already done so, add the coconut milk to an ice tray and freeze.
  • In a high-speed blender, combine the frozen coconut milk, lime juice, tequila, Cointreau, agave, and 2 cups of ice. Blend on high until smooth.
  • On a small plate, combine the coconut flakes and tajin and stir to combine. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the coconut-tajin mixture to coat the rim. Fill the glass with ice then pour the coconut margarita into the glass and serve with a wedge of lime.

Notes

Coconut Margarita — On the Rocks Version
Serves 2 
 5 ounces unsweetened, full-fat coconut milk 
2 ounces lime juice 
2 ounces blanco tequila  
1 ounce Cointreau 
½ ounce agave 
For Serving: 
2 tablespoons unsweetened coconut flakes 
1 tablespoon Tajin (or chili-lime seasoning) 
Lime wedges 
In a cocktail shaker, combine the coconut milk, lime juice, tequila, Cointreau, and agave. Dry shake (without ice) until very well combined (at least 20 seconds). 
On a small plate, combine the coconut flakes and tajin and stir to combine. Cut a slit in the lime wedge and rub it along the rim of a glass. Roll the edge of the glass in the coconut-tajin mixture to coat the rim. Fill the glass with ice then pour the coconut margarita into the glass and serve with a wedge of lime.  

Food Photography and Styling by Eat Love Eats.

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Tangy Thai Shrimp and Noodle Salad

Cream bowl with assembled Tangy Thai Shrimp Noodle SaladGet ready for a taste sensation with our Tangy Thai Shrimp and Noodle Salad! It’s like a summer pasta salad,…

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Cream bowl with assembled Tangy Thai Shrimp Noodle Salad

Get ready for a taste sensation with our Tangy Thai Shrimp and Noodle Salad! It’s like a summer pasta salad, but with a Thai-inspired twist that’s impossible to resist.

Sage green serving bowl of Tangy Thai Shrimp Noodle Salad, with wooden tongs. Basil leaves on the top and bottom of the image, and a bowl of limes and Thai chiles in the top left.

Sure, some might call it a noodle dish, but it’s really more of a pasta-style salad because of that deliciously light and tangy dressing that coats every shrimp and noodle. And don’t forget about the crunchy cucumbers and juicy tomatoes that add the perfect fresh crunch!

Two cream bowls with assembled Tangy Thai Shrimp Noodle Salad. Ribbed glass of ice water in the corner. Lime wedges in the bottom left corner.

Plus, we’re loading this Tangy Thai Shrimp and Noodle Salad up with fragrant herbs and a bit of heat from Thai chilies for that extra kick of flavor. It’s a dish that’s bursting with summertime vibes and sure to become a favorite at your table!

Ingredients:

  • Thai Chiles 
  • Fish Sauce
  • Coconut Aminos
  • Freshly Squeezed Lime Juice
  • Garlic
  • Coconut Sugar
  • Grape Tomatoes
  • Mini Cucumbers 
  • Green Onions
  • Fresh Cilantro
  • Thai Basil Leaves
  • Fresh Mint
  • Dry Roasted Peanuts
  • Rice Noodles
  • Avocado Oil
  • Toasted Sesame Oil
  • Peeled Deveined Shrimp
  • Kosher Salt
  • Freshly Ground Black Pepper
Sage green serving bowl of Tangy Thai Shrimp Noodle Salad, with wooden tongs. Basil leaves on the top and bottom of the image, and a bowl of limes and Thai chiles in the top left.

Step-by-Step:

Step One: make the tangy Thai dressing

In a small bowl, whisk together the dressing ingredients until well combined.

Step Two: Prepare the salad

In a large bowl, combine the tomatoes, cucumbers, green onions, cilantro, Thai basil, mint, and peanuts. Set aside.

Step Three: Make the noodles and shrimp

Bring a medium saucepan to a boil. Add the rice noodles and cook according to package directions. Drain and rinse under cold water and set aside. Meanwhile, heat the avocado and toasted sesame oil in a large, nonstick skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with the salt and pepper. Cook until golden on each side and cooked through, 2 to 3 minutes per side.

Step four: Finish the Salad

Add the noodles and the cooked shrimp to the salad and pour the tangy Thai dressing over the top. Toss until combined and the noodles are well coated in the dressing. Serve and enjoy!

Sage green serving dish of Tangy Thai Shrimp Noodle Salad before it is mixed together. White bowl with dressing in the top right corner, basil leaves, and a dish of lime wedges and Thai chiles in the top left. Wooden tongs in the bottom left corner, as well as more basil leaves in the bottom right.

Recipe FAQs

Can I use a different type of noodle for this salad?

Yes! If you don’t like rice noodles you could try other types of noodles like soba, or vermicelli. Just make sure to adjust the cooking time according to the package directions.

Is this a good salad to make ahead of time?

Absolutely! This is a great recipe to prepare ahead of time, but I do recommend storing the dressing separately and tossing it with the salad right before eating.

Can I add other vegetables to this salad?

You sure can! Customize this salad with other vegetables like bell peppers, carrots, or snap peas for added crunch and color.

Whether you’re feeding your family or a dinner party crowd, this Tangy Thai Shrimp and Noodle Salad is sure to be a hit! It’s bursting with flavor and is super light and refreshing. Let me know what you think after you try it!

Looking for some other flavor-packed summer recipes? Try these!

Gaucho Salad with Chimichurri Dressing

Cucumber Salad with Crispy Chickpeas

Grilled Steak and Chimichurri Orzo Salad

Rainbow Chickpea Salad

Sage green serving bowl of Tangy Thai Shrimp Noodle Salad, with wooden tongs. Basil leaves on the top and bottom of the image, and a bowl of limes and Thai chiles in the top left.
Print
Calories 2015kcal

Ingredients

For the Tangy Thai Dressing:

  • 3-4 Thai chiles minced
  • 2 tablespoons fish sauce
  • 3 tablespoons coconut aminos
  • 4 tablespoons freshly squeezed lime juice
  • 2 garlic cloves minced
  • 1 tablespoon coconut sugar

For the Salad:

  • 1 cup quartered grape tomatoes
  • 2 mini cucumbers halved lengthwise and thinly sliced on a diagonal
  • 4 green onions thinly sliced on the diagonal
  • ¼ cup finely chopped fresh cilantro leaves
  • ½ cup packed Thai basil leaves
  • ¼ cup finely chopped fresh mint leaves
  • ½ cup roughly chopped dry roasted peanuts

For the Shrimp + Noodles:

  • 6 ounces rice noodles
  • 2 tablespoons avocado oil
  • 1 tablespoon toasted sesame oil
  • 1 lb peeled deveined shrimp
  • 1 teaspoon kosher salt
  • ½ teaspoon pepper

Instructions

Make the Tangy Thai Dressing:

  • In a small bowl, whisk together the dressing ingredients until well combined.

Prepare the salad:

  • In a large bowl, combine the tomatoes, cucumbers, green onions, cilantro, thai basil, mint and peanuts. Set aside.

Make the Noodles and Shrimp:

  • Bring a medium saucepan to a boil. Add the rice noodles and cook according to package directions. Drain and rinse under cold water and set aside.
  • Meanwhile, heat the avocado and toasted sesame oil in a large, nonstick skillet over medium-high heat. Add the shrimp in a single layer and sprinkle with the salt and pepper. Cook until golden on each side and cooked through, 2 to 3 minutes per side.

Finish the Salad:

  • Add the noodles and the cooked shrimp to the salad and pour the tangy Thai dressing over the top. Toss until combined and the noodles are well coated in the dressing. Serve and enjoy!

Nutrition

Calories: 2015kcal | Carbohydrates: 203g | Protein: 122g | Fat: 83g | Saturated Fat: 12g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 46g | Trans Fat: 0.02g | Cholesterol: 730mg | Sodium: 7376mg | Potassium: 2737mg | Fiber: 15g | Sugar: 22g | Vitamin A: 3365IU | Vitamin C: 81mg | Calcium: 525mg | Iron: 8mg

Food Photography and Styling by Eat Love Eats

The post Tangy Thai Shrimp and Noodle Salad appeared first on The Defined Dish.

Copycat Starbucks Egg White Breakfast Wrap

Copycat Starbucks Egg White Breakfast Wraps sliced and on plates. Cups of coffee near.This Copycat Starbucks Egg White Breakfast Wrap is designed to kick-start your morning in the best way possible! Packed with…

The post Copycat Starbucks Egg White Breakfast Wrap appeared first on The Defined Dish.

Copycat Starbucks Egg White Breakfast Wraps sliced and on plates. Cups of coffee near.

This Copycat Starbucks Egg White Breakfast Wrap is designed to kick-start your morning in the best way possible! Packed with nutrition, this wrap is super filling and incredibly delicious. Whether you’re making just one for yourself or a few to feed the family, this breakfast wrap is sure to be a hit.

Copycat Starbucks Egg White Breakfast Wraps sliced and on plates. Cups of coffee near.

This Copycat Starbucks Egg White Breakfast Wrap features fluffy egg whites, savory vegetables, and delicious crumbled feta cheese, all wrapped up in a satisfying tortilla. Not only does this wrap provide a great balance of nutrients to start your day, but it also ensures every bite is bursting with flavor! Plus, the preparation is super quick, making it perfect for busy mornings.

Copycat Starbucks Egg White Breakfast Wrap cut and stacked on plate.

To create this Copycat Starbucks Egg White Breakfast Wrap, I spread cream cheese onto a tortilla, creating that delicious base layer for the wrap. Then I sauté the tomatoes and spinach until the spinach is just wilted and the perfect texture. Next, I scramble the egg whites and then I get to the assembly of this savory breakfast wrap by wrapping it all up tightly into the tortilla. Yum!

Ingredients:

  • Whole Wheat Tortilla/Wrap
  • Cream Cheese
  • Sun-Dried Tomatoes, Packed in Oil
  • Baby Spinach
  • Egg Whites
  • Crumbled Feta Cheese
Copycat Starbucks Egg White Breakfast Wrap sliced on plate. Spinach garnishing plate.

Step-by-Step:

Step One: prep the wrap

Spread the cream cheese on one side of the tortilla. Set aside.

Step Two: Cook the vegetables

Heat the oil in a non-stick skillet over medium heat. Add the sun-dried tomatoes and spinach and cook, stirring, until the spinach has just wilted, about 2 to 3 minutes. Transfer to a plate and set aside.

Step Three: Add the egg whites

Spray the skillet with nonstick spray and add the egg whites, cook, scrambling the eggs with a rubber spatula, until just set, about 2 minutes. Transfer to a plate and set aside.

Step Four: Assemble the wrap

Spread the spinach cream cheese mixture over the tortilla, keeping it mainly in the center 1/3 portion. Next, add the egg white, then add the feta. Fold the tortilla like a burrito. Add the wrap back into the pan and heat both sides over medium-high heat until lightly golden. This will help it hold its shape and warm the tortilla nicely.

Open tortilla with Egg White Breakfast Wrap ingredients before it is folded.

Recipe FAQs:

Can I add other vegetables to the wrap?

Of course! Add whatever you like. This recipe is based on the wrap at Starbucks, but you can add any vegetables that you have handy.

can I use eggs instead of egg whites?

Yes! If you prefer to use a whole egg, feel free to do so! The Starbucks one is made with egg whites only, but there’s nothing wrong with using a whole egg if you choose.

can I make this wrap ahead of time?

This wrap will taste best fresh! It’s designed to be quick and simple, so I do recommend making it right before serving or eating.

In just a few minutes, you’ll have a satisfying and nutritious breakfast ready to go! This Copycat Starbucks Egg White Breakfast Wrap is a fantastic way to start your day on the right foot. Comment below once you’ve tried it, I hope you absolutely love it!

Looking for some more delicious breakfast options? Try these!

Individual Breakfast Casseroles

Paleo Blueberry Lemon Breakfast Bars

Meal Prep Breakfast Taco Bowls

Perfect Bacon-Gruyere Egg Bites

Copycat Starbucks Egg White Breakfast Wrap cut and stacked on plate.
Print

Copycat Starbucks Egg White Breakfast Wrap

Servings 1 wrap
Calories 372kcal

Ingredients

  • 1 whole wheat tortilla/wrap
  • 1 tablespoon cream cheese
  • 1 tablespoon sun dried tomato oil
  • 2 sun dried tomatoes packed in oil, diced small
  • 2 cups baby spinach
  • 1/3 cup egg whites
  • 2 tablespoons crumbled feta cheese

Instructions

  • Spread the cream cheese on one side of the tortilla. Set aside.
  • Heat the oil in a non-stick skillet over medium heat. Add the sun-dried tomatoes and spinach and cook, stirring, until the spinach has just wilted, 2-3 minutes. Transfer to a plate and set aside.
  • Spray the skillet with nonstick spray and add the egg whites, cook, scrambling the eggs with a rubber spatula, until just set, about 2 minutes. Transfer to a plate and set aside.
  • Spread the spinach cream cheese mixture over the tortilla, keeping it mainly in the center 1/3 portion.
  • Next add the egg white, then add the feta. Fold the tortilla like a burrito.
  • Add the wrap back into the pan and heat both sides over medium-high heat until lightly golden. This will help it hold its shape and warm the tortilla nicely.

Nutrition

Calories: 372kcal | Carbohydrates: 33g | Protein: 22g | Fat: 18g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Cholesterol: 45mg | Sodium: 945mg | Potassium: 876mg | Fiber: 6g | Sugar: 5g | Vitamin A: 6.19IU | Vitamin C: 33mg | Calcium: 340mg | Iron: 4mg

Food Photography and Styling by Eat Love Eats.

The post Copycat Starbucks Egg White Breakfast Wrap appeared first on The Defined Dish.