Copycat Chipotle Sofritas

Sofritas is actually fried tofu crumbles braised (aka cooked) in a spicy chili sauce. You can make Chipotle’s famous vegan protein option at home with ease if you follow this recipe step by step. If you are looking for a flavorful tofu recipe to …

Sofritas is actually fried tofu crumbles braised (aka cooked) in a spicy chili sauce. You can make Chipotle’s famous vegan protein option at home with ease if you follow this recipe step by step. If you are looking for a flavorful tofu recipe to add to burritos, tacos, or salad bowls, try this easy Sofritas...

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The post Copycat Chipotle Sofritas appeared first on My Pure Plants.

Crispy Rice Paper Spring Rolls

Let’s make delicious and crispy spring rolls with rice paper! I am talking about these cute rice paper rolls that have a colorful, pre-cooked veggie filling (with carrots, purple cabbage, spring onion, bean sprouts in this recipe) and baked in th…

Let’s make delicious and crispy spring rolls with rice paper! I am talking about these cute rice paper rolls that have a colorful, pre-cooked veggie filling (with carrots, purple cabbage, spring onion, bean sprouts in this recipe) and baked in the oven until crispy. If you add the shredded hoisin tofu as well, you have...

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The post Crispy Rice Paper Spring Rolls appeared first on My Pure Plants.

Quick Shrimp Stir Fry

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce. Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!) Ingredients in this shrimp stir fry This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!). Shrimp, fresh or frozen Broccoli or broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems Bell peppers: peppers are quick to cook and pack in the nutrients Mushrooms (optional): shiitake mushrooms add big savory flavor, but you can use any type […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.

Shrimp Stir Fry

Here’s a go-to in the fast and easy dinner category: shrimp stir fry! It’s quick to put together and the umami-packed stir fry sauce is full of irresistible flavor. It’s our favorite Easy Stir Fry Sauce that works with any type of stir fry: we’ve used it on tofu, cauliflower, or shrimp, but of course you can riff endlessly. Add your favorite vegetables to make a super-satisfying dinner that pleases everyone around the table. (At least, it did here!)

Ingredients in this shrimp stir fry

This shrimp stir fry recipe is completely customizable based on your tastes. All you need is shrimp and stir fry sauce: then use whatever veggies you love! Here’s what we included as essential ingredients: but you can customize based on your liking (more on that below!).

  • Shrimp, fresh or frozen
  • Broccoli or broccolini: broccolini has a nice sweet flavor and the lovely look of the long stems
  • Bell peppers: peppers are quick to cook and pack in the nutrients
  • Mushrooms (optional): shiitake mushrooms add big savory flavor, but you can use any type of mushroom, like portobello, cremini, oyster, or maitake
  • Green onions: quick to cook and add a fresh flavor
  • Ginger (optional): fresh ginger root adds big flavor if you have it
Shrimp stir fry

More veggie ideas!

There are lots more veggies you can add to customize this shrimp stir fry. All you need to know is the relative cook time. But important: don’t overstuff your pan! More veggies is not necessarily better. Using too many makes them stack on each other and steam instead of stir fry, resulting in soggy veggies. You’ll want to use your largest skillet and approximately 6 to 8 cups of vegetables. Here are a few ideas for more veggies:

What shrimp to buy

There are lots of options at the store when it comes to shrimp! When you’re shopping for this shrimp stir fry, here are a few things to keep in mind:

  • Wild caught. Always opt for wild caught if you can afford it. It’s the most sustainable!
  • Find medium shrimp (or large). Medium shrimp is our favorite, because it’s bite-sized and distributes well with the veggies. Large works too! Medium is labeled as 41 to 50 count, and Large as 31 to 40 count (this indicates how many shrimp there are per pound).
  • Use tail on or peeled. Tail on looks nice, but you do have to remove the tails with your hands as you eat them! Peeled is nice, especially when serving kids.
  • Fresh or frozen. Both have essentially the same freshness because most shrimp are immediately flash frozen. Just make sure to thaw the shrimp in advance.
Shrimp stir fry

The stir fry sauce

This shrimp stir fry sauce is customizable to work for any stir fry! We made it first with our Tofu Stir Fry, then realized it would be delicious with just about any protein. Use this sauce for any stir fry that’s intended for 4 servings and 1 pound of protein, be it chicken, tofu, steak or shrimp. You can also make the sauce in advance: whip it up and store in a covered jar or container until you’re ready to cook. Here’s what’s in this sauce:

  • Soy sauce
  • Rice vinegar
  • Sugar
  • Miso
  • Cornstarch
  • Garlic powder

How to serve shrimp stir fry

Once you’ve whipped up this shrimp stir fry: how to serve it? Of course, you can add rice and call it a day. But here are a few more options for serving suggestions and side dishes to make it a complete meal.

Shrimp stir fry recipe

A few nutrition notes

Lastly, a few notes on nutrition! This shrimp stir fry is big on both flavor and nutrients! We like to design meals that add a big nutritional punch using our favorite go-to veggies. Here’s what to note:

  • Bell peppers are packed with vitamin C: 1 medium red bell pepper provides 169% of your daily vitamin C. So using two peppers in this recipe knocks this vitamin off the charts (source).
  • Broccoli is full of fiber and Vitamin C. 1 cup of raw broccoli has 2.3 grams of fiber (source) and 140% of your daily vitamin (source). This recipe uses about 4 cups.
  • You also get all the benefits of mushrooms, like anti-oxidants and Vitamin B (source).

This shrimp stir fry recipe is…

Gluten-free, dairy-free, and pescatarian.

Print
Shrimp Stir Fry

Shrimp Stir Fry (25 Minutes!)


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 10 minutes
  • Total Time: 25 minutes
  • Yield: 4
  • Diet: Gluten Free

Description

This shrimp stir fry is a go-to fast and healthy dinner! Use any veggies you like and this flavor-packed stir fry sauce.


Ingredients

For the shrimp stir fry

  • 3 tablespoons sesame oil
  • 1 pound shrimp, deveined and shelled (or tail on), wild caught if possible
  • 1 pound broccoli or broccolini (stem on), about 4 cups
  • 2 bell peppers, any color
  • 4 ounces shiitake mushrooms (optional)
  • 2 green onions
  • 1 tablespoon minced ginger, optional

For the stir fry sauce

  • 1/4 cup soy sauce (or tamari or coconut aminos)
  • 6 tablespoons water
  • 1 tablespoon rice vinegar
  • 2 tablespoons sugar
  • 1 tablespoon yellow or white miso
  • 2 teaspoons cornstarch (or arrowroot powder)
  • 1/4 teaspoon garlic powder

Instructions

  1. Thaw the shrimp, if frozen.
  2. Chop the veggies: Chop the broccoli. Thinly slice the bell peppers. Remove the stems of the shiitake mushrooms and slice (or if using baby shiitakes, you can leave the stems on). 
  3. Make the stir fry sauce: Whisk together all ingredients until a smooth sauce forms.
  4. Cook the vegetables: In a large skillet, heat 2 tablespoons oil over medium high heat. Add the broccoli or broccolini, bell pepper and mushrooms. Add 2 pinches kosher salt and cook 5 to 6 minutes, stirring occasionally, until crisp tender. Remove the vegetables to bowl.
  5. Cook the shrimp: Add the additional 1 tablespoon sesame oil to the pan. Add the shrimp and green onions. Cook for 1 to 2 minutes until the shrimp are almost opaque, turning once. Then add back the vegetables and the sauce. Reduce the heat to low and cook until the sauce is thickened.
  • Category: Main dish
  • Method: Stovetop
  • Cuisine: Asian inspired

Keywords: Shrimp stir fry

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Hearty Hashbrown Breakfast Casserole

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well. Here’s a deliciously comforting recipe that makes your kitchen smell like a cozy diner: Hashbrown Breakfast Casserole! Don’t let the name fool you: this tasty number works for breakfast, brunch, or a tasty vegetarian dinner. It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor. Because it’s easy to make ahead, it’s super unfussy and low maintenance. Thank you, hashbrown casserole! The elements in this hashbrown breakfast casserole Again, the name is only half of the way you can serve it. We make this hashbrown breakfast casserole for friends who just had a baby as a vegetarian dinner. Because it’s easy to make in advance and doesn’t need to be reheated, it’s perfect for transporting to friends who need a meal. And, it’s a great savory option for a family brunch! Here’s what you’ll need: Frozen hashbrowns: Find a 1 pound bag in your local grocery. You can throw them […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.

Hashbrown breakfast casserole

Here’s a deliciously comforting recipe that makes your kitchen smell like a cozy diner: Hashbrown Breakfast Casserole! Don’t let the name fool you: this tasty number works for breakfast, brunch, or a tasty vegetarian dinner. It works cold, room temp or warm, so you can easily make it ahead. And leftovers stay good for days! It’s beautifully hearty, pairing cheesy hash browns with chili powder, garlic powder and cumin for massive savory flavor. Because it’s easy to make ahead, it’s super unfussy and low maintenance. Thank you, hashbrown casserole!

The elements in this hashbrown breakfast casserole

Again, the name is only half of the way you can serve it. We make this hashbrown breakfast casserole for friends who just had a baby as a vegetarian dinner. Because it’s easy to make in advance and doesn’t need to be reheated, it’s perfect for transporting to friends who need a meal. And, it’s a great savory option for a family brunch! Here’s what you’ll need:

  • Frozen hashbrowns: Find a 1 pound bag in your local grocery. You can throw them in right from frozen!
  • Eggs: 1 dozen makes it a super filling recipe for a crowd
  • Sour cream adds just the right richness
  • Milk
  • Shredded cheddar cheese
  • Green onions
  • Red bell pepper
  • Spices: Chili powder, garlic powder, cumin, salt

You don’t even need to saute the veggies! Just throw everything in a 9 x 13″ pan and bake it up. (Of course, whisk the eggs first.) It’s seriously simple. Jump down to the recipe for all the info!

Breakfast casserole recipe

Frozen hashbrowns are easy, or use potatoes

This hashbrown breakfast casserole uses the magic of frozen hashbrowns to make a quick casserole in no time. There’s actually nothing processed about frozen hash browns: they’re simply potatoes! However, some hash brown brands can include extra flours or fillers. Check the package ingredients to make sure!

If you’d like, you can also use potatoes! Use 1 pound of russet potatoes, which is the perfect type for hashbrowns. In the recipe below, we’ve included instructions on how to quick soak them so they’re the consistency of frozen hashbrowns, like in our Homemade Hash Brown recipe. See below for more!

How long does hashbrown breakfast casserole last

This breakfast casserole is super unfussy. To put it together, all you have to do is dump and stir: then bake for 50 to 55 minutes. The best part? Leftovers last for days. The pan makes enough for 8 servings, so we always make it for our family then refrigerate the leftovers.

  • Leftovers are good for 5 days, refrigerated.
  • To serve, you can eat cold, room temperature, or warmed in a 350 degree oven.
Hashbrown breakfast casserole

It’s a vegetarian breakfast casserole, too!

Many breakfast casserole recipes have sausage. This one skips the meat, so it’s a vegetarian breakfast that works for various eaters! The flavor is so savory and delicious, you don’t need the meat. It’s also free of gluten, so it’s a nice gluten free breakfast option, too.

What to serve with hashbrown breakfast casserole

Whether you’re serving it as a vegetarian breakfast, brunch, or dinner, there are lots of great ways to accessorize this into a meal! Here’s what we’d pair with it:

Breakfast casserole

This hashbrown breakfast casserole is…

Vegetarian and gluten-free.

Print
Hashbrown breakfast casserole

Hearty Hashbrown Breakfast Casserole


1 Star2 Stars3 Stars4 Stars5 Stars (8 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour 5 minutes
  • Yield: 8 servings
  • Diet: Vegetarian

Description

This hashbrown breakfast casserole recipe is delicious and easy to put together! It doubles as a vegetarian dinner and leftovers save well.


Ingredients

  • 2 green onions
  • 1 small red bell pepper
  • 16 ounces frozen hash browns*
  • 8 ounces (2 cups) shredded cheddar cheese
  • 1 tablespoon chili powder
  • 1 tablespoon garlic powder
  • 1 tablespoon cumin
  • 1 3/4 teaspoons kosher salt, divided
  • 12 eggs
  • 1 cup milk
  • 1/2 cup sour cream, plus more to serve
  • Salsa, to serve

Instructions

  1. Preheat the oven to 375 degrees Fahrenheit. Grease a 9″ x 13″ casserole dish.
  2. Finely dice the bell pepper. Thinly slice the green onions.
  3. Add the frozen hash browns, chopped pepper and green onion, and shredded cheese to the casserole pan and mix to combine. Sprinkle with the chili powder, garlic powder, cumin and 1 1/4 teaspoons kosher salt over the veggie mix and stir to combine.
  4. In large bowl, whisk the eggs. Then whisk in the milk, sour cream and the remaining 1/2 teaspoon kosher salt until fully combined (small dots of sour cream are ok). Pour the egg mixture over vegetables, then gently tap it down with a whisk to get everything evenly distributed.
  5. Bake 50 to 55 minutes until eggs are set (insert a knife and check to make sure it is cooked through). Rest 5 minutes before slicing into pieces and serving. Leftovers save well: refrigerate for up to 5 days and serve them cold, room temperature, or warmed. 

Notes

*Or, use 2 medium russet potatoes (1 pound). Wash the potatoes, leaving the skins on. Use the large side of a box grater or a food processor large grating blade to grate the potatoes. Place the grated potatoes into a large bowl and fill it with cold water. Tip the bowl to drain off starchy water, then fill it again. Stir the potatoes to release starches soak them for 2 minutes. Drain the grated potatoes and squeeze out any excess water. Transfer them to a clean, dry towel. Wring the potatoes in the towel to remove as much liquid as possible.

  • Category: Main dish
  • Method: Baked
  • Cuisine: Breakfast

Keywords: Hashbrown breakfast casserole

More vegetarian breakfast ideas

This vegetarian breakfast casserole is a fantastic option for a meatless brunch! Here are a few other great meatless ideas:

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Vegan Mushroom Pasta in “Paprikash Sauce”

This vegan mushroom pasta recipe has been inspired by Hungarian Mushroom Paprikash, which is a sour cream-based smoked sweet paprika-infused sauce. You can expect a smoky, tangy, creamy, and delicious pasta dish with lots of button and shiitake mushroo…

This vegan mushroom pasta recipe has been inspired by Hungarian Mushroom Paprikash, which is a sour cream-based smoked sweet paprika-infused sauce. You can expect a smoky, tangy, creamy, and delicious pasta dish with lots of button and shiitake mushrooms. And for a bit of color sweet red bell peppers. You’ll love it. We do like...

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The post Vegan Mushroom Pasta in “Paprikash Sauce” appeared first on My Pure Plants.

1- Pot Vegan Chickpea Shakshuka

This Chickpea Shakshuka is a thick, hearty stew of mainly tomatoes, bell pepper and onion. Imagine it as a kind of Middle Eastern Ratatouille with spices like cumin, paprika, fennel, cinnamon and cayenne pepper. It is absolutely delicious, fl…

This Chickpea Shakshuka is a thick, hearty stew of mainly tomatoes, bell pepper and onion. Imagine it as a kind of Middle Eastern Ratatouille with spices like cumin, paprika, fennel, cinnamon and cayenne pepper. It is absolutely delicious, flavorful, and stunning. Not to mention it is super easy to make under 30 minutes. We like one-pot hearty...

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The post 1- Pot Vegan Chickpea Shakshuka appeared first on My Pure Plants.

Quick Breakfast Quesadilla

Need a quick breakfast or dinner? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar! It’s done in under 15 minutes. Here’s a recipe with breakfast in the title…that we almost always eat for lunch or dinner. Try this tasty Breakfast Quesadilla! The mighty breakfast quesadilla is in no way an authentic Mexican recipe. It’s solidly American-style, and the only thing that earns its title is that it’s filled with scrambled eggs. But wow, is it satisfying! Scrambled eggs, black beans and melty cheddar cheese sandwiched between toasted tortillas and dipped into in guacamole? It’s basic in all the right ways, and at the same time a revelation in each bite. Alex and I couldn’t stop eating it. Ingredients for this breakfast quesadilla recipe What does one put in a breakfast quesadilla? Scrambled eggs, of course! Other than that: you can go free form. The concept of breakfast quesadilla is pretty loose: the term essentially includes anything with two tortillas, cheese and eggs. Think of it as American breakfast meets Mexican fare (again, nothing traditional or authentic about it). You can add bacon or sausage to your breakfast quesadilla, but we go meatless: because why not? It’s insanely […]

A Couple Cooks – Healthy, Whole Food, & Vegetarian Recipes

Need a quick breakfast or dinner? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar! It’s done in under 15 minutes.

Breakfast quesadilla

Here’s a recipe with breakfast in the title…that we almost always eat for lunch or dinner. Try this tasty Breakfast Quesadilla! The mighty breakfast quesadilla is in no way an authentic Mexican recipe. It’s solidly American-style, and the only thing that earns its title is that it’s filled with scrambled eggs. But wow, is it satisfying! Scrambled eggs, black beans and melty cheddar cheese sandwiched between toasted tortillas and dipped into in guacamole? It’s basic in all the right ways, and at the same time a revelation in each bite. Alex and I couldn’t stop eating it.

Ingredients for this breakfast quesadilla recipe

What does one put in a breakfast quesadilla? Scrambled eggs, of course! Other than that: you can go free form. The concept of breakfast quesadilla is pretty loose: the term essentially includes anything with two tortillas, cheese and eggs. Think of it as American breakfast meets Mexican fare (again, nothing traditional or authentic about it). You can add bacon or sausage to your breakfast quesadilla, but we go meatless: because why not? It’s insanely tasty and super fast to make. Here are our ideal breakfast quesadilla ingredients:

  • Scrambled eggs
  • Cheddar cheese
  • Black beans
  • Red bell pepper

Pan fry it up in a skillet, and it comes out as delightful comfort food: with a gooey, cheesy center and a nice texture from the scrambled eggs. Oh: and it takes under 15 minutes. You can do it in 10 minutes if you hurry! It’s perfect for brinner — or lunch or breakfast, too.

Breakfast quesadilla recipe

Step it up with chorizo-style eggs

Want to take this breakfast quesadilla over the top? Make our chorizo-style eggs! We developed this concept with our Egg Tacos, and it’s insanely good. Just a handful of spices makes eggs taste amazingly like meat! Simply add 3/4 teaspoon of each of the following to the 2 eggs while whisking them:

  • Chili powder
  • Garlic powder
  • Cumin

It sounds simple, but you’ll be amazed by the flavor! Let us know if you try this variation.

Dipping sauces and toppings for a breakfast quesadilla

This breakfast quesadilla is extremely satisfying on its own: the texture of the scrambled eggs is delightfully chewy and hearty. But we found it was even better with a dipping sauce! Here are our recommendations:

  • Dip with guacamole: It’s worth grabbing your favorite brand of guac for this one. It adds just the right fresh and zingy flavors to complement the quesadilla. Or, make homemade if you have avocados!
  • Add salsa: Of course, it’s great with a red salsa too!
  • Top with sour cream and hot sauce: The combination of creamy sour cream and zingy hot sauce is one of our favorites of all time. They’re perfect flavor partners…as good as PB&J, right?
Breakfast quesadilla

Serving a crowd? Make quesadillas in the oven

Want to make multiple quesadillas at once? If you want to make them for the whole family, it can be hard to get them all done at the same time. Here’s the solution: a quesadilla in the oven! This way, they’re all brown and crispy at the same time. Here’s how to make 4 quesadillas at once:

  • Preheat the oven to 425 degrees Fahrenheit.
  • Use 8 eggs in the scrambled eggs.
  • Brush a baking sheet with olive oil. Assemble the quesadillas on top.
  • Brush the tops of the quesadillas with olive oil.
  • Bake 8 minutes, then flip and bake 7 minutes more.

Sides to serve with a breakfast quesadilla…for brinner

If you’re serving this breakfast quesadilla for breakfast (as intended!), it’s a meal in itself: no sides required! But if you want to serve it for brinner aka breakfast for dinner, add a side dish! Here are a few quick options for throw together meals:

  • Quick chopped salad: Try a riff on this Mexican chopped salad — but use this taco salad dressing to make it even quicker.
  • Fast bean dip: This 5 minute bean dip comes together in a flash and is incredibly tasty.
  • Refried beans: Add a side of canned refried beans, warmed with a hint of cumin and garlic powder.
  • Bell pepper strips or avocado slices: Go super easy with raw bell pepper or sliced avocado.
Breakfast quesadilla

This breakfast quesadilla recipe is…

Vegetarian and gluten-free (using corn tortillas).

Print
Breakfast quesadilla

Quick Breakfast Quesadilla


1 Star2 Stars3 Stars4 Stars5 Stars (5 votes, average: 5.00 out of 5)

  • Author: Sonja Overhiser
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 1 quesadilla
  • Diet: Vegetarian

Description

Need breakfast or dinner in a hurry? Try this tasty breakfast quesadilla recipe with scrambled eggs and cheddar!


Ingredients

  • 2 tablespoons finely diced red bell pepper
  • 2 eggs*
  • 1/4 cup black beans
  • 2 tablespoons butter, divided
  • 1/8 teaspoon kosher salt
  • Fresh ground black pepper
  • 1/3 cup shredded cheddar cheese
  • 2 6” tortillas (flour or corn)
  • For dipping: Guacamole, salsa, and sour cream

Instructions

  1. Dice the bell pepper. Whisk the eggs* in small bowl with a fork, and add the salt and pepper. Drain and rinse the black beans. 
  2. Add 1 tablespoon butter to a small nonstick skillet and heat on medium until melted. Add the eggs to the pan and cook for about 1 minute until starting to firm up. When the eggs just start to set, use a flat spatula to slowly scrape sections of eggs, creating folds. Sprinkle on the black beans, bell pepper, and kosher salt. Keep cooking, scraping occasionally until eggs are fully cooked, about 2 minutes. Remove to bowl and set aside.
  3. Add the remaining 1 tablespoon butter to the skillet and heat over medium high heat. Add a tortilla, half the shredded cheese, the scrambled eggs, remaining cheese, and the other tortilla. Cook 1 to 2 minutes per side, until browned and crispy. Cut into wedges and serve with guacamole and salsa for dipping. 

Notes

*Step it up with chorizo-style eggs and add the following spices to the eggs while whisking: 3/4 teaspoon chili powder, 3/4 teaspoon garlic powder and 3/4 teaspoon cumin.

  • Category: Breakfast
  • Method: Stovetop
  • Cuisine: American

Keywords: Breakfast quesadilla, Breakfast quesadilla recipe

A Couple Cooks - Healthy, Whole Food, & Vegetarian Recipes

Sheet Pan BBQ Meatballs

These Sheet Pan BBQ Meatballs are easy, colorful, and delicious. Plus the leftovers hold up great, so they’re meal prep friendly!

The post Sheet Pan BBQ Meatballs appeared first on Budget Bytes.

You guys know how I feel about meatballs, right? Well I’m also a huge fan of cooking things on a sheet pan. So I decided to bring these two favorite things of mine together to make these Sheet Pan BBQ Meatballs, complete with roasted peppers and onions, and big slices of sweet pineapple. This meal is delicious, easy, and packs up well for meal prep! WIN.

Sheet pan bbq meatballs on the pan with pineapple, peppers, and onions. Tongs resting on the side.

Use Two Sheet Pans for Best Results

While you can do this all on one sheet pan, you’ll definitely get better results using two pans. Why? Because the peppers and onions caramelize better when they have room to breathe. If they’re too crowded, the steam will get trapped they’ll just get kind of soft instead of having those nice brown flavorful edges. Of course, if convenience is your priority, you may choose to use one pan.

Can I Use a Different Meat?

Absolutely! These meatballs work great with ground pork, beef, or chicken instead of the ground turkey listed in the recipe below.

Do I Need to Line The Sheet Pans?

This is really up to you. I ended up lining the sheet pan I used for my meatballs with parchment paper and left the sheet pan with the peppers, onions, and pineapple unlined. Lining the sheet pan makes clean up a lot easier, but you do get less caramelization since the vegetables are not in direct contact with the hot pan. So, if you prefer easy clean up, go ahead and line both pans. If you prize flavor over convenience, leave the pan (or pans) unlined.

Sheet pan bbq meatballs in a bowl with pineapple, onions and peppers, and rice
Overhead view of sheet pan with bbq meatballs, pineapple, peppers, and onions, tongs on the side

Sheet Pan BBQ Meatballs

These Sheet Pan BBQ Meatballs are easy, colorful, and delicious. Plus the leftovers hold up great, so they're meal prep friendly!
Total Cost $7.84 recipe / $1.96 serving
Prep Time 20 minutes
Cook Time 25 minutes
Total Time 45 minutes
Servings 4
Calories 549.03kcal
Author Beth – Budget Bytes

Ingredients

Meatballs

  • 1 lb. ground turkey $3.89
  • 1 large egg $0.21
  • 1/4 cup breadcrumbs $0.07
  • 6 Tbsp BBQ sauce, divided $0.20
  • 1/4 tsp garlic powder $0.03
  • 1/2 tsp smoked paprika $0.05
  • 1/2 tsp salt $0.02

Siides

  • 1 20oz. can pineapple slices (in juice) $0.89
  • 1 yellow onion $0.32
  • 1 red bell pepper $1.50
  • 1 Tbsp cooking oil $0.04
  • 1/8 tsp salt $0.02
  • 2 green onions, sliced $0.20
  • 1 cup long grain white rice (uncooked) $0.40

Instructions

  • Preheat the oven to 400ºF. Combine the ground turkey, egg, breadcrumbs, 2 Tbsp of BBQ sauce (reserve the remaining ¼ cup for later), garlic powder, smoked paprika, and salt in a bowl. Mix the ingredients together by hand until evenly combined.
  • Divide and shape the meat mixture into 16 meatballs. This is easiest by first dividing the mixture into four equal portions, then dividing and shaping each of those portions into four meatballs. The mixture may be fairly wet. That is okay. Place the meatballs on a parchment lined baking sheet and set aside.
  • Slice the bell pepper and onion into ¼-inch wide strips. Place the pepper and onion slices on a second baking sheet (lined or unlined, your choice) and drizzle with cooking oil. Toss to coat, then season with salt. Spread the peppers and onions evenly over one side of the baking sheet.
  • Remove the pineapple slices from the can and blot them dry with paper towel. Lay the pineapple slices over the second half of the baking sheet with the peppers and onions.
  • Place both baking sheets in the preheated oven and roast for 15 minutes.
  • While the sheet pans are in the oven, begin cooking the rice. Add the rice and 1.5 cups water to a sauce pot. Place a lid on top and bring the water up to a boil. Once boiling, turn the heat down to low. Let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and with the lid on, until the rest of the meal is finished.
  • After roasting for 15 minutes, take the sheet pan with the vegetables out and give the peppers and onions a stir. Use a brush to lightly coat the pineapple slices with about 2 Tbsp BBQ sauce. Return that sheet pan to the oven.
  • Remove the sheet pan with the meatballs and use the brush to lightly coat the meatballs with the remaining 2 Tbsp BBQ sauce. Return the sheet pan to the oven. Finish roasting both sheet pans for an additional 10 minutes.
  • After the meatballs, peppers, onions, and pineapple have finished roasting, it's time to serve! Fluff the rice with a fork, then add about ¾ cup rice to each bowl or meal prep container. Divide the meatballs, peppers, onions, and pineapple slices between the four bowls. Top with sliced green onion, then enjoy!

Nutrition

Serving: 1serving | Calories: 549.03kcal | Carbohydrates: 77.25g | Protein: 28.68g | Fat: 14.1g | Sodium: 823.63mg | Fiber: 4.15g
Side view of sheet pan with peppers and onions, bbq meatballs, and pineapple slices

How to Make Sheet Pan BBQ Meatballs – Step by Step Photos

Meatball ingredients in a bowl

Begin by preheating the oven to 400ºF. Combine 1 lb. ground turkey, one large egg, ¼ cup breadcrumbs, 2 Tbsp BBQ sauce (save the remaining ¼ cup for later), ¼ tsp garlic powder, ½ tsp smoked paprika, and ½ tsp salt in a bowl. Use your hands to mix the ingredients until evenly combined.

Shaped meatballs on a parchment lined baking sheet

Divide and shape the meat mixture into 16 meatballs. I do this by first dividing the mixture into four portions, then dividing and shaping each of those portions into four meatballs. Place the meatballs on a parchment lined baking sheet. Set them aside.

Sliced peppers and onions on a baking sheet

Slice one yellow onion and one red bell pepper into ¼-inch wide strips. Place the peppers and onions on a second baking sheet and drizzle with 1 Tbsp cooking oil. Toss to coat in the oil, then season with ⅛ tsp salt.

Pineapple slices on a baking sheet with the peppers and onions

Move the peppers and onions over to one side of the baking sheet. Remove the pineapple slices from the can and blot them dry with paper towel. Place the pineapple slices on the other half of the baking sheet with the peppers and onions. Transfer both sheet pans to the oven and roast for 15 minutes.

Cooked rice in sauce pot

While the meatballs, peppers, onions, and pineapple are cooking, begin the rice. Add 1 cup long grain white rice to a sauce pot with 1.5 cups water. Place a lid on top, turn the heat on to high, and bring the water up to a boil. Once boiling, turn the heat down to low and let the rice simmer for 15 minutes. After 15 minutes, turn the heat off and let the rice rest, undisturbed and lid in place, until the rest of the meat is finished.

BBQ sauce being brushed onto pineapple slices

After having roasted for 15 minutes, remove the sheet pan with the peppers, onions, and pineapple from the oven. Give the peppers and onions a stir. Use a brush to lightly coat the pineapple with 2 Tbsp BBQ sauce. Return the sheet pan to the oven.

BBQ sauce being brushed onto the meatballs

Remove the sheet pan with the meatballs and use the brush to lightly coat them with the remaining 2 Tbsp BBQ sauce. Return the sheet pan to the oven. Finish roasting both sheet pans for an additional 10 minutes.

Finished sheet pans with meatballs, peppers, onions, and pineapple

After the final 10 minutes you should have some nice caramelization on the peppers and onions and the meatballs will be cooked through.

Glass meal prep container with rice, bbq meatballs, peppers, onions, and pineapple

Fluff the rice with a fork, then add ¾ cup rice to each bowl or meal prep container. Divide the peppers, onions, BBQ meatballs, and pineapple slices between each bowl or container. Top with sliced green onions and serve, or refrigerate until ready to eat (3-4 days).

A bowl with rice, sheet pan BBQ meatballs, roasted peppers and onions, and pineapple slices.

What a delicious meal!!

The post Sheet Pan BBQ Meatballs appeared first on Budget Bytes.

Simple Sautéed Vegetables

“What should I serve on the side?” is one of the most common questions I get. So it’s never a bad idea to have an arsenal of simple side dishes that you know how to make by heart and that can be paired with just about anything you cook. These simple sautéed vegetables are exactly […]

The post Simple Sautéed Vegetables appeared first on Budget Bytes.

“What should I serve on the side?” is one of the most common questions I get. So it’s never a bad idea to have an arsenal of simple side dishes that you know how to make by heart and that can be paired with just about anything you cook. These simple sautéed vegetables are exactly that. They’re easy, colorful, delicious, flexible, and go with just about anything you make for dinner.

Sautéed vegetables in a skillet with a spatula

This Recipe is Flexible!

This is actually more of a technique than a recipe because you can swap in just about any vegetable or seasoning that you have to make this match your meal. See all my vegetable and seasoning ideas below!

Vegetable Options

I used carrots, red bell pepper, zucchini, and yellow squash for my vegetable sauté, but you can swap in so many different types of vegetables. I suggest aiming for a variety of colors and textures, and chopping them into different shapes to keep things interesting.

The only other thing to know is to add hard vegetables to the skillet first and softer vegetables to the skillet last, so they can all achieve a similar level of doneness. Here are some great vegetable options:

  • Broccoli
  • Red or Yellow Onion
  • Cauliflower
  • Green Beans
  • Snow Peas
  • Mushrooms
  • Asparagus

While this quick sauté is a great option for most vegetables, here are a few that I’d avoid for this method:

  • Potatoes (unless pre-boiled)
  • Tomatoes (too watery, will create a wet cooking environment)
  • Leafy Greens (you might get away with kale, but others are probably too delicate)
Sautéed Vegetables on a plate with chicken and rice

Seasoning Options

I uses a super simple combination of basil, oregano, salt, and pepper for my vegetables because that mix goes with just about anything. But you can totally switch that up and add different seasonings to match your meal. Here are some other seasoning ideas:

High Heat is Key

The one true key to making these sautéed vegetables turn out well is to make sure you use a really hot skillet. Medium-high works well for me, but this can vary depending on your cookware and the individual settings on your stove top. The skillet should be hot enough that water sprinkled on the surface sputters and spatters, but not hot enough that the oil begins to smoke.

Why high heat? High heat ensures that any moisture coming out of the vegetables evaporates quickly, instead of pooling in the skillet, which would cause the vegetables to simmer and soften instead of staying nice and crisp.

Side view of sautéed vegetables in the skillet
Side view of sautéed vegetables in the skillet

Simple Sautéed Vegetables

These simple sautéed vegetables are an easy, delicious, and colorful side dish that can go with just about anything you make for dinner!
Total Cost $2.92 recipe / $0.73 serving
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 1 cup each
Calories 102.55kcal
Author Beth – Budget Bytes

Ingredients

  • 3 carrots $0.42
  • 1 zucchini $0.72
  • 1 yellow squash $0.78
  • 1/2 red bell pepper* $0.75
  • 1 Tbsp cooking oil $0.04
  • 1/4 tsp dried basil $0.02
  • 1/8 tsp dried oregano $0.02
  • 1/8 tsp garlic powder $0.02
  • 1/8 tsp salt $0.02
  • 1/8 tsp freshly cracked black pepper $0.02
  • 1 Tbsp butter $0.07
  • 1 Tbsp chopped fresh parsley (optional) $0.04

Instructions

  • Peel and slice the carrots. Chop the zucchini and yellow squash into half-rounds. Slice the bell pepper.
  • Heat the skillet over medium-high. Once the skillet is very hot, add the cooking oil and swirl to coat the surface. Add the sliced carrots and sauté for about 2-3 minutes.
  • Next, add the bell pepper, zucchini, squash, basil, oregano, and garlic powder. Continue to sauté for 2-3 minutes more, or just until the vegetables begin to soften. You want to take the raw edge off the vegetables, but not cook them to the point where they are limp.
  • Once the vegetables have just begun to soften, remove the skillet from the heat. Add the butter and toss until it has melted and coated the vegetables. Finally, season with a pinch of salt and pepper, give them a taste and adjust the salt or pepper as needed. Garnish with fresh chopped parsley just before serving.

Notes

*You can use a full pepper. I happened to have a leftover half pepper from something else, which it’s listed as ½ in the recipe.

Nutrition

Serving: 1cup | Calories: 102.55kcal | Carbohydrates: 9.98g | Protein: 2.15g | Fat: 6.9g | Sodium: 166.88mg | Fiber: 3g

How to Make Simple Sautéed Vegetables – Step by Step Photos

Chopped vegetables on a cutting board

Start by chopping all of your vegetables ahead of time because this dish cooks quickly and you won’t have time to do any chopping after the cooking begins. I used 3 carrots, one zucchini, one yellow squash, and half of a red bell pepper (I had that left over from something else). Whatever vegetables you choose, aim for a variety of colors and textures.

Carrots being sautéed in a skillet

Heat a large skillet over medium-high. Once the skillet is very hot, add 1 Tbsp cooking oil and swirl to coat the surface. Add the sliced carrots and sauté for 2-3 minutes. Since carrots are a hard vegetable and they take a bit longer to cook, they will go in before the rest of the vegetables.

Zucchini, squash, bell pepper, and herbs added to the skillet

Next, add the zucchini, yellow squash, and bell pepper, along with ¼ tsp dried basil, ⅛ tsp dried oregano, and ⅛ tsp garlic powder. Sauté for 2-3 minutes more, or until the vegetables just begin to soften. You want to take the raw edge off, but not cook them to the point where they are soft and mushy.

butter added to sautéed vegetables in the skillet

Once the vegetables being to soften a bit, remove the skillet from the heat and add 1 Tbsp butter. Toss until the butter is melted and coating the vegetables.

Finished sautéed vegetables in the skillet with a spatula

Finish the vegetables by seasoning with a pinch of salt and pepper. Give them a taste and adjust the salt and pepper to your liking. Garnish with chopped parsley (optional) and serve!

Close up side view of sautéed vegetables in the skillet

Eat the rainbow!

The post Simple Sautéed Vegetables appeared first on Budget Bytes.

Vegan Mexican Rice Casserole

This is one of the quickest and easiest Mexican-style Vegan Rice Casserole recipe with the meatiest vegan ground beef ever, lots of black beans, and sweet corn in a spicy tomato-based sauce. You can make it in 30 minutes including baking and melting a …

This is one of the quickest and easiest Mexican-style Vegan Rice Casserole recipe with the meatiest vegan ground beef ever, lots of black beans, and sweet corn in a spicy tomato-based sauce. You can make it in 30 minutes including baking and melting a generous amount of vegan shredded cheese on top. If you love...

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The post Vegan Mexican Rice Casserole appeared first on My Pure Plants.