Healthy Turkey Chili
This easy-to-make Healthy Turkey Chili is perfect for a big gathering, football Sunday festivities, or for weekly meal prep option since there are tons of leftovers! With ground turkey, beans and tomatoes, it is hearty comfort food. It’s made easily in the slow cooker or Instant Pot and easily customizable by adding on all your favorite toppings. It’s gluten-free, dairy-free and Paleo friendly.
Healthy Turkey Chili Recipe
This is my classic go-to healthy turkey chili recipe all fall and winter long. I think I could make this recipe with my eyes closed at this point because I truly make it weekly! It is always a huge hit and it’s one of my top rated recipes for years now. We’ve given the photos an update so more of you can find this amazing recipe. It’s perfect for game day eats or even meal prep. The best part of the chili is you can customize to your liking, some days I’ll add more vegetables based on what’s in season! For a beanless turkey chili, and to make this Whole30 compliant and Paleo, simply omit the beans! And of course you get to choose the toppings to customize your dietary needs.
Ingredients Needed
- Ground Turkey or Beef
- Bell Peppers
- Celery
- Carrots
- Onion
- Garlic
- Sweet Potatoes (optional)
- Beans (optional)
- Broth
- Spices
- Tomato Sauce and Paste
- Diced Tomatoes
How to Make It
We’ve got options for making this for both the stove top and the pressure cooker.
Making it in the Instant Pot is great because it builds flavor quickly without much hands on time. The chili is under pressure for 15 minutes, with a quick pressure release. However, don’t forget to account for the prep time (gathering up your ingredients and dicing some up), the saute of the veggies and the time it takes to come up to pressure. It will take at most about an hour to cook this in the Instant Pot. But it’s mostly hands-off cooking time and it adds a ton of flavor.
When I cook this on the stove top I simmer it for a long time, close to 2 hours, so it’s perfect to cook on a slow Sunday afternoon. Make sure to check back in on it, stirring occasionally and adding in more water if needed.
Chili Toppings
- Scallions
- Avocado Slices
- Cheese
- Cilantro
- Diced or Marinated Onions
- Cilantro
- Diced Tomatoes
- Guacamole
- Tortilla Chips
- Shredded Lettuce
- Sour Cream
Cornbread with Chili?
OH yeah, if it’s your thing! Cornbread is super popular served with chili. Here is our easy recipe for cornbread and it’s a winner for sure.
If you love chili, check out these other recipes:
For more soup recipes, check out these:
Turkey Chili
Ingredients
- 1 tablespoon extra-virgin olive oil
- 3 cloves garlic, minced
- 2 medium onions, diced
- 2 bell peppers (any color), chopped
- 2 large carrots, chopped
- 2 celery ribs, chopped
- Optional: 1 medium sweet potato, peeled and cubed
- 2 pounds ground turkey or grass-fed beef
- 2 cups water, more as needed
- 1 (15-ounce) can diced tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (6-ounce) can tomato paste
- 1 teaspoon fine sea salt, more to taste
- 3 tablespoons chili powder
- 1 tablespoon paprika
- 1/2 teaspoon cayenne pepper, more to taste
- 1 tablespoon ground cumin
- 2 teaspoons celery seed
- 1/2 teaspoon ground black pepper, more to taste
- Red pepper flakes, to taste
- Optional: 1 (15-ounce) can black beans
- Optional: 1 (15-ounce) can kidney beans
- Optional: 1 small jalapeño pepper, finely chopped
Directions
- In a soup pot, heat the oil over medium heat and sauté the garlic, onions, peppers, carrots, celery, and sweet potato, if using, for 5 to 7 minutes, until soft.
- Add the meat to the pot and cook until browned, stirring often to break up the meat.
- Once the meat is browned, add the water, diced tomatoes, tomato sauce and paste, salt, and all of the spices. Mix well to combine. If you are adding the beans and jalapeño, do so here.
- Bring to a boil and then reduce the heat and let simmer, uncovered, until the chili is nice and thick, about 3 hours. Add additional water during this time if you want your chili more souplike. Towards the end of the cooking time, taste and adjust spices as desired. Add additional cayenne for an extra kick, and more salt and pepper as needed.
- Serve garnished with your favorite chili toppings, if desired. Mine are listed above.
- Store in refrigerator for 1 week or store in the freezer.
Recipe Notes
- *Omit beans to make this Whole30 compliant and paleo-friendly
- How to Make Chili in the Instant Pot
- Using the sauté function, sauté the veggies until soft.
- Add meat and cook until brown.
- Add in the spices, tomatoes, and water (reduce water to 1 cup)
- Lock the lid and cook under manual -> high pressure for 15 minutes.
- Turn the knob to venting and release the pressure manually or let the pressure naturally come down.
- Open and taste the chili! Add beans here if adding. Adjust the seasoning if necessary.
- Notes:
- If you added too much water, use the sauté function for a few minutes to reduce the water down!
Nutrition
Healthy Turkey Chili
Nothing tastes better than fresh homemade salsa! This restaurant style salsa is SO easy to make, much less expensive than buying it in the store and customizable to suit your exact tastes. Get this BEST EVER salsa recipe right now, grab your ingredients (likely already in your pantry) and serve it up with your favorite chips or tacos.
Easy Restaurant Style Salsa
Have you ever gone to a restaurant and been served salsa and chips and realize, just as your meal is coming, you aren’t hungry anymore because you’ve devoured so much of the them? Same. And same thing will happen at home with this delicious restaurant-style salsa! It’s delicious and fresh tasting (all while using mostly pantry staples) and a CINCH to put together. Seriously it takes like 5 minutes from start to finish. Serve as is, or pair with your favorite taco recipe (we’ve got a few you might like).
Ingredients Needed for Salsa
- Canned Diced Tomato (this is essential for that restaurant style taste)
- Canned Green Chiles
- Garlic Clove
- White Vinegar
- Tomato Paste
- Red Onion
- Diced or Grape Tomatoes (you can omit if you don’t have them, but this gives the salsa a bit of a fresh feeling!)
- Salt
How to Make Salsa in a Blender
This explanation is going to be short and sweet because all you need to do to make restaurant style salsa in the blender is place all of the ingredients in the blender and give it a few pulses! That’s it. Depending on what type of blender to use, just start off with two pulses and then check to see the consistency. Keep pulsing with the blender until it is the right consistency for you. I found 3 pulses were enough to blend my salsa! This can also be done in a food processor.
Do I need to use fresh tomatoes for salsa?
NO! While you definitely can, we made a version that comes together so quickly, doesn’t require fresh tomatoes, and tastes just like the restaurant salsa you know and love!
Customize your Salsa
This recipe is pretty basic. Feel free to add in some other flavors or ingredients to customize it the way you want. Here are some ideas:
- You can use fresh tomatoes if you have an abundance on hand: now, it will taste less like restaurant style salsa, but can be pretty darned delicious.
- Add in fresh herbs: grab some fresh cilantro!
- Add in some spices: have some fun with some smokey flavor with either smoked chipotle peppers or even smoked paprika. Other spices? Cumin, chili powder, black pepper, and garlic powder!
- Want a kick? Add fresh jalapeño! Remember, the seeds are the spiciest part. Know your audience, too.
- Make it different: add in roasted red peppers for a unique twist.
- Add in some bonus items: you can add fruit, such as pineapple or mango for a tropical twist.
- Brighten it up: once you make it, taste and if you want a little something extra, add a little fresh lime juice.
How long will homemade salsa last?
It should last for roughly one week in the fridge in a sealed container!
Serving salsa:
It goes great with so many things, like our Homemade Guacamole, 15-Minute Chicken Tacos, Two-Ingredient Salsa Chicken (Instant Pot or Slow Cooker), and as dressing on our Taco Salad!
If you like this salsa dip recipe, check out these other appetizer dips we love:
- Roasted Tomatillo Salsa Verde
- Healthy Spinach & Artichoke Dip
- Roasted Eggplant Dip
- 5-Ingredient Buffalo Chicken Baked Hummus Dip [VIDEO]
- 7 Layer Taco Dip
- Chicken Bacon Ranch Baked Hummus Dip
- Jalapeño Popper Dip (Options for Dairy and Dairy-Free)
- Southwestern Hummus Dip
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Quick Restaurant-Style Salsa
![Slow Cooker Sweet Potato Chili [vegetarian, dairy-free, paleo-friendly]| Lexi's Clean Kitchen](http://lexiscleankitchen.com/wp-content/uploads/2014/10/Slow-Cooker-Sweet-Potato-Chili.jpg)
This easy-to-make Sweet Potato Chili is the perfect option for meatless Monday or a family-friendly weeknight dinner win. With sweet potatoes, beans and tomatoes, it is hearty vegetarian comfort food. It’s made easily in the slow cooker or Instant Pot and easily customizable by adding on all your favorite toppings.
Sweet Potato Chili Recipe
This is my classic go-to vegetarian chili recipe to make all fall and winter long. I call it healthy comfort food in a bowl because it’s hearty and satisfying for all of those chilly days. It is perfect for a big gathering, football Sunday festivities, or for a good weekly meal prep option since there are tons of leftovers! Make it in your slow cooker or your Instant Pot pressure cooker for easy hands-off cooking! And don’t forget about the best part about chili: all the toppings! I’ve got a list of my favorites below.
Vegetarian Chili Ingredients
- Bell Peppers
- Celery
- Onion
- Garlic
- Sweet Potatoes
- Beans
- Veggie Broth
- Spices
- Tomato Sauce
- Diced Tomatoes
How to Make It
We’ve got options for making this in both the slow cooker and the pressure cooker. The slow cooker is a great option for making this if you want to prepare it in the morning before leaving for work and have it ready in the evening when you return home.
Making it in the Instant Pot is great because it builds flavor quickly without much hands on time. The vegetarian chili is under pressure for 5 minutes, with a 10 minute pressure release. However, don’t forget to account for the prep time (gathering up your ingredients and dicing some up), the saute of the veggies and the time it takes to come up to pressure. It will take at most about an hour to cook this in the Instant Pot. But it’s mostly hands-off cooking time and it adds a ton of flavor.
To Make on the Stove Top
We didn’t include instructions for cooking this on the stove top in the recipe, but you could. To make on the stove top:
- Heat the oil in a dutch oven. Once hot add peppers, celery, onion and garlic and cook, stirring occasionally, until very softened, about 10 minutes.
- Add the sweet potatoes, beans, broth, all spices, tomato sauce and diced tomatoes and stir together. Bring up to a boil and then reduce heat to simmer.
- Cook until the sauce has thickened and the sweet potatoes are cooked through.
- Serve with desired garnishes.
Chili Toppings
- Scallions
- Avocado Slices
- Cheese
- Cilantro
- Diced or Marinated Onions
- Cilantro
- Diced Tomatoes
- Guacamole
- Tortilla Chips
- Shredded Lettuce
- Sour Cream
If you like this chili recipe, check out these others:
- Turkey Chili (Stove-Top or Instant Pot)
- Crock Pot White Chicken Chili
- Instant Pot Southwest Chicken Soup
- 30-Minute Taco Soup
Slow Cooker Sweet Potato Chili
Ingredients
- 1 red pepper, chopped
- 1 green peppers, chopped
- 2 garlic cloves, minced
- 2 sweet potatoes, cubed
- 2 celery stalks, chopped
- 1 onion, chopped
- 1 15 oz. can kidney beans, rinsed and drained
- 1 15 oz. can black beans, rinsed and drained
- 1 15 oz. can tomato sauce
- 1 15 oz. can diced tomatoes
- 1 cup water
- 2 tablespoons chili powder
- 1/2 teaspoon sea salt, more to taste
- 1 tablespoon paprika
- 1/8 teaspoon cayenne pepper, more to taste
- 1 tablespoon ground cumin
- 1 1/2 teaspoon celery seed
- 1 teaspoon ground cinnamon
- 1/4 teaspoon red pepper flakes, more to taste
Directions
- Place chopped vegetables into the crock-pot
- Add in beans, tomato sauce, diced tomatoes, water, and spices
- Mix well to combine
- Set on low for 8 hours
- After 7 hours, taste and adjust spices to your liking (i.e. add additional salt, cayenne, or red pepper flakes)
Nutrition
Sweet Potato Chili
With all the classic flavor of a taco, this easy-to-make soup is a family-friendly weeknight dinner win. Customize your soup by adding on all your favorite toppings! It’s made in about 30 minutes, and is also gluten-free, Paleo and Whole30 friendly.
Taco Soup Recipe
Taco night can’t come easier when traditional ground beef tacos are turned into taco soup! This easy and healthy Taco soup recipe is most definitely going to be a crowd favorite. It’s delicious, so customizable and best of all easy-breezy to make! We take the classic flavor of a ground beef taco, plus a few hidden veggies, seasoned it and quickly cook it all together. Top it with your favorite taco toppings and dinner is ready in just about 30 minutes. This also works equally as well for lunch meal prep for the week!
Ingredients Needed
- Ground Beef
- Spices
- Onion
- Garlic
- Bell Pepper
- Zucchini
- Olive Oil
- Diced Tomatoes
- Black Beans (optional, omit for Whole30 and Paleo)
- Beef Broth
Customize it with your favorite taco toppings. We love to top it with fresh tomato, pickled jalepeno, tortilla chips, cheese and avocado!
How to Make Taco Soup
This soup is pretty simple to make as-is on the stove top. We chose not to give Instant Pot directions because likely it would take the same amount of time because of the time it takes for the Instant Pot to heat up.
- Cook ground beef and cook until no pink remains. Add onion, pepper and garlic and cook until beginning to soften. Add in zucchini and all spices and stir together and cook until the spices are fragrant.
- Add in remaining ingredients and bring to a boil then reduce heat and let simmer for 15 minutes or until the zucchini is tender.
- Taste and adjust spices as desired. Top with optional garnishes!
If you like this healthy soup recipe, check out these others:
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Easy Taco Soup
Hearty, warm and inviting, this Instant Pot Lentil Soup is the absolute perfect winter meal. This vegetarian soup is flavored with tomatoes, fresh herbs and a hint of spice that make this soup not only feel-good-food but just plain delicious. It’s made easily in the Instant Pot (or in your Slow Cooker) for a hands-off meal destined to make whoever it is served so happy.
Instant Pot Lentil Soup
When the weather is chilly outside, and your body just needs to feel warmed from the inside out, this Lentil Soup is JUST what you need. This hearty soup is packed with lentils, veggies, fresh herbs and spices. It has a deep flavor but is pretty simple to make, especially since we’re using the Instant Pot! But don’t worry, we’ve included instructions for the slow cooker as well. This vegan soup is pure comfort food in a bowl.
Ingredients Needed
- Lentils (Green or Brown)
- Olive Oil
- Onion
- Carrots
- Celery
- Garlic
- Salt and Pepper
- Smoked Paprika
- Coconut Aminos (this is optional but nice because it adds depth of flavor)
- Canned Diced Tomatoes
- Veggie Broth
- Fresh Thyme
- Bay Leaves
- Apple Cider Vinegar
How to Make Lentil Soup in the Instant Pot
We love being able to make this in the Instant Pot! It truly makes this an easy one pot meal that you don’t have to worry about checking on!
Instant Pot Directions:
- Cook the onion, carrots, celery using the saute mode until very softened.
- Add the garlic, salt, pepper, paprika and coconut aminos and toast for 1 minute. Add in the tomatoes, lentils, broth. Tie the thyme sprigs and bay leaves together with kitchen twine (so they can easily be removed later) then add to the Instant Pot.
- Cover and set the steam valve to sealing. Cook on manual high pressure for 10 minutes. Once the timer has gone off, allow the pressure to release for 15 minutes, and then release any remaining pressure.
- Open the lid and remove thyme and bay leaf. If desired, puree 1 cup of the soup to create a thicker texture. Stir in the apple cider vinegar, and season to taste with salt and pepper.
Slow Cooker Instructions
Don’t have an Instant Pot? This works well in the slow cooker as well!
- Create an herb bundle by tying up the fresh herb with butchers twine so it can easily be removed from the soup.
- Place the herb bundle and all ingredients except the apple cider vinegar inside a large slow cooker.
- Cook on low for 8 hours, or until the lentils are tender.
- Puree 1 cup of the soup to create a thicker texture, if desired. Stir in the apple cider vinegar, and season to taste with salt and pepper.
If you like this soup recipe, check out these others:
- Turkey Wild Rice Soup
- Hot and Sour Soup
- Easy Black Bean Soup (Vegan)
- Lasagna Soup
- Split Pea Soup
- Classic Chicken Soup (Slow Cooker and Instant Pot)
Watch the video:
Instant Pot Lentil Soup
Hearty, warm and inviting, this Instant Pot Lentil Soup is the perfect winter meal. This vegetarian soup is flavored with tomatoes, fresh herbs and a hint of spice that take make this soup not only good-for-you but just plain delicious. It's made easily in the Instant Pot (or Slow Cooker) for a hands-off meal destined to make whoever it's served to happy.
Ingredients
- 2 teaspoons olive oil
- 1 medium onion, diced
- 3 medium carrots, diced
- 2 stalks celery, diced
- 4 cloves garlic, minced
- 1-½ teaspoon salt
- ½ teaspoon black pepper
- 1 teaspoon smoked paprika
- 1 tablespoon coconut aminos (optional, adds depth of flavor)
- 1 15 ounce can diced tomatoes
- 1-½ cups green or brown lentils, picked over and rinsed
- 4 cups veggie broth
- 6 sprigs thyme
- 2 bay leaves
- 2 teaspoons apple cider vinegar
Directions
- Using the saute function on a 6 or 8 quart Instant Pot, heat the oil. Add onion, carrots, celery and cook, stirring occasionally, until very softened, about 10 minutes.
- Add the garlic, salt, pepper, paprika and coconut aminos and toast for 1 minute. Add in the tomatoes, lentils, broth. Tie the thyme sprigs and bay leaves together with kitchen twine and add to the Instant Pot.
- Cover and set the steam valve to sealing. Cook on manual high pressure for 10 minutes. Once done, allow the pressure to release for 15 minutes, and then release any remaining pressure.
- Open lid, remove thyme and bay leaf. If desired, puree 1 cup of the soup to create a thicker texture. Stir in the apple cider vinegar, and season to taste with salt and pepper.
Recipe Notes
- See body of the post for slow cooker directions.
Nutrition
Instant Pot Lentil Soup
If you love chicken parmesan, you are going to love this Instant Pot Chicken Parm Soup. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors. Made in partnership with my friends at Farmer Focus!
Instant Pot Chicken Parmesan Soup
This Instant Pot Chicken Parm Soup takes all the classic flavors of chicken parmesan but cooked up conveniently in soup form, without much work. It is pure comfort food in a bowl, but this version is lightened up compared to the classic. This dish starts off by cooking up chicken in a flavorful broth, quickly, in the Instant Pot. Then some pasta is cooked right in the broth, though this step is optional if you want to keep it low-carb. We then top the soup with parmesan cheese and my favorite gluten-free breadcrumb alternative: pecan breadcrumbs! I really love how special these nut breadcrumbs make the dish. They are naturally gluten-free and really give you that breadcrumb flavor, in a nutrient dense form.
Why Cooking Dinner in the Instant Pot is the Best
We could sing praises all day about about why we love the Instant Pot, especially for easy dinners! This appliance isn’t just for making quick work of typically long braised dishes like beef barbacoa or pork carnitas. It’s also great for quick weeknight dinners that don’t actually require much hands-on cooking. This Instant Pot Chicken Parm soup is great for all of that. The recipe doesn’t require very much prep work aside from gathering some ingredients. All that means an easy delicious meal without much effort.
Chicken Parm Soup Ingredients
- Farmer Focus Chicken Breast
- Onion
- Garlic
- Tomato Paste
- Diced Tomato
- Salt and Pepper
- Dried Oregano
- Chicken Broth
- Penne Pasta
- Parmesan cheese
- Pecan “Breadcrumbs”
A Note about Cooking Pasta in Soup
We call for cooking the pasta directly inside the tomato broth for this soup. But a word of caution, only do this if you plan to consume immediately. As with any soup recipe, if you cook the pasta directly in the soup, the longer it sits the more broth the pasta will soak up. Eventually the pasta will become water logged if stored, and can disintegrate. So if you want to make this soup as a make-ahead lunch or dinner, cook the pasta and store the pasta separately and only add it when you are ready to eat.
Why we Choose Farmer Focus to Raise the Chicken We Buy
I am so happy to continue my partnership with my friends at Farmer Focus to bring you today’s easy Instant Pot chicken recipe! Farmer Focus has been my go-to, trusted chicken for years now, because they pride themselves in producing the highest quality meat grown on family-owned farms. I love being able to grab up a package of Farmer Focus chicken at the grocery store and not having to question whether it is truly coming from meat raised in a humane way.
Farmer Focus is building partnerships with growers through their innovative Farmer Focus Business Model
Farmer Focus is a company that supports their farmer partners and that is working hard to do things right and truly raise and produce the highest quality chicken! Every Farmer Focus product includes a 4-letter farm I.D. that traces your chicken to the farm that raised it. Buying meat from Farmer Focus also gives me peace of mind that I am supporting hard working family farmers.
Farmer Focus chickens are humanely raised and fed a diet free from animal byproducts, pesticides, and antibiotics. On their website you can see where all of the farms are located, so you know just where your chicken was raised! How awesome is that?!
You can also use their easy store locator to find where you can get this amazing quality chicken near you.
Swaps for this Chicken Parmesan Soup
Want to make this dairy-free? Simply leave out the cheese on the top! Of course, part of the flavor profile on chicken Parm, is well, the Parm! But this soup is flavorful enough that it won’t be missed too much.
Want to make this nut-free? Go ahead and leave out the pecan breadcrumbs. If you wanted to substitute them with regular or gluten-free breadcrumbs, that works too!
Don’t have an Instant Pot?
You can make this soup in the stove top too!
- Heat oil in a dutch oven over medium heat. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Lower heat and simmer until the chicken is cooked through and tender, about 30 minutes. Remove chicken, dice and set aside
- Add in 1 cup of water and bring the broth to a boil. Once boiling, add the pasta and cook according to package instructions.
- Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
- Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
- Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.
If you like this soup recipe, check out these others:
If you like this Instant Pot Chicken recipe, check out these others:
- Instant Pot Chicken Adobo
- Instant Pot Chicken Tikka Masala
- Instant Pot Chicken Cacciatore
- Instant Pot Cheesy Chicken, Broccoli and Rice
Watch the video:
Instant Pot Chicken Parm Soup
If you love chicken parmesan, you are going to love this Instant Pot Chicken Parm Soup. This soup is made easy in the Instant Pot with our favorite chicken, a flavorful tomato broth and topped with all the classic chicken parm flavors. Made in partnership with my friends at Farmer Focus!
Ingredients
For Soup:
- 1 tablespoon olive oil
- 1 medium onion, finely diced
- 3 garlic cloves, minced
- 4 tablespoon tomato paste
- 2 teaspoons oregano
- 1-½ teaspoons salt
- 1 teaspoon pepper
- 1-28 ounce can diced tomato
- 1-½ pounds Farmer Focus boneless, skinless chicken breasts
- 4 cups chicken broth
- 1 cup water, or more if needed
- 4 ounces penne pasta
- Parmesan cheese, for garnish
- Parsley, for garnish
For Pecan “Breadcrumbs”:
- 1 tablespoon olive oil
- 1/2 cup pecans, finely ground in a food processor until sand-like consistency
- 1/4 teaspoon italian seasoning
- 1/2 teaspoon garlic powder
- Pinch of fine sea salt
Directions
- Press the saute function in a 6 or 8 quart Instant Pot and add olive oil. Once hot, add onion and garlic and cook until beginning to soften, about 5 minutes. Add in tomato paste, oregano, salt and pepper and cook for 30 seconds. Add in diced tomato, chicken breasts and broth and stir together. Shut off the saute function.
- Close the lid and set the pressure-release valve to sealing. Cook soup on manual high pressure for 9 minutes with a quick release. Remove chicken, dice to bite-sized pieces and cover to keep warm while the pasta cooks.
- Press the saute function on the Instant Pot and add in 1 cup of water. Once boiling, add the pasta and cook according to package instructions.
- Meanwhile, toast the breadcrumbs: Heat oil in a small pan over medium heat. Add pecans, italian seasoning and garlic powder. Cook stirring occasionally until the pecans smell toasted, about 3-5 minutes.
- Once the pasta has finished cooking, place the diced chicken back in the pot. If needed, add remaining cup of water to thin out the soup.
- Serve the soup with a garnish of parmesan cheese, “breadcrumbs” and parsley.
Nutrition
This post is sponsored by Farmer Focus! All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
Instant Pot Chicken Parm Soup
This One Pan Moroccan Fish is a super flavorful and easy-to-prepare weeknight dish! It’s got a nice hint of heat and is loaded with hearty veggies! Made in under 30 minutes, this Paleo and Whole30 friendly dish is your ticket to healthy and comforting dinner.
One Pan Moroccan Fish
I love getting inspired by other cuisines. I am always impressed with the different combinations of various spices and how they come together to bring delicious warm flavors. This one pan Moroccan fish recipe is just that: it’s loaded with flavor and packed with veggies. It’s also an elegant looking dinner that nobody would guess was super easy to prepare. It takes less than 30 minutes and requires only ONE pan.
This spiced Moroccan Fish recipe is so hearty and comforting. You start off by sautéing some veggies in a pan and then keep building the flavor up from there with warms spices and tomatoes. Next, you nestle in the halibut for a quick 7 minute cook time. It is filling all on it’s own, but certainly can be served with some rice or even some light beans, like chickpeas!
How can you tell when fish is cooked through?
Fish cooks quickly and becomes more “fishy” if it’s overcooked so it’s important to cook it correctly! There are a few ways to tell when a fish is done. A fish is cooked through when it is opaque and flakey on the outside. To ensure it’s cooked through in the middle you can stick a thin butter knife into the center of the fish. If the fish gives any resistance, then it’s still needs a bit more cooking time. If the butter knife is inserted easily inside the fish without any resistance the fish is done. Remove it from the heat immediately.
Alternatively you can take the fish temperature with an instant read thermometer. Properly cooked fish can be taken off of the heat at 140ºF, and it will continue to cook for another minute or two off of the heat naturally and will bring it up to the proper temperature of 145ºF.
If you like this Moroccan inspired recipe, check out these others:
- Moroccan Chermoula Carrots
- Eggplant with Chermoula
- Cauliflower Poppers
- Moroccan Chicken Burgers with Special Sauce
If you like this fish recipe, check out these others:
- Maple Glazed Salmon
- Sheet Pan Cod with Vegetables in Lemon Herb Sauce
- Air Fryer Fish Sticks
- Fish Tacos
One Pan Moroccan Fish
Ingredients
- 1 tbsp extra virgin olive oil
- 1 Zucchini, finely chopped
- 1 onion, finely chopped
- 2 large organic carrots, finely chopped
- 1 clove garlic, crushed and minced
- 1 15oz. can Muir Glen Whole Peeled Tomatoes
- 2 tsp paprika
- 1/4 tsp turmeric
- 1/2 tsp cinnamon
- 1/4 tsp cayenne pepper
- 1 tsp Himalayan sea salt
- Dash freshly ground pepper
- 1/2 tsp red pepper flakes
- 2 tbsp capers
- 1 lb. halibut (or white fish of choice)
Directions
Nutrition
One Pan Moroccan Fish
This one-bowl Israeli Salad is the perfect refreshing Spring and Summer side-dish! I like to make a big bowl of it and keep it in the fridge all week long! The flavors from the lemon, tomatoes, onion, and herbs go so nicely with almost anything!
Israeli Salad Recipe
I discovered the delicious Israeli salad a number of years back on a trip to Israel and I have loved it ever since. I often forget about this simple salad, and go a long time without making it. This summer I am teaching art classes at the Jewish Community Center and have rediscovered my love for it, as they often have it in the Cafe. Now that your tomatoes are ripening, get ready to make this delicious salad all season long! Low-carb, vegan-friendly option, and so so simple to toss together!
Ingredients for this Israeli Salad:
- Cucumbers
- Ripe tomatoes
- Red onion
- Italian parsley
- Extra-virgin olive oil
- Lemon Juice
- Salt and pepper, to taste
- Feta cheese (optional)
- Green pepper (0ptional)
- Chickpeas (optional)
How to Make it:
This isn’t complicated to make, but does involve some chopping! Once that’s done, place all the ingredients in a bowl and toss to coat!
How long will this last?
I keep this salad for up to 5 days in the refrigerator, but it is best served within 2-3 days.
If you like this salad recipe, check out these others:
- Chopped Antipasto Salad with Chicken
- Sun-Dried Tomato Chicken Salad
- Gluten-Free BLT Pasta Salad
- Taco Chicken Salad
Israeli Salad
This one-bowl Israeli Salad is the perfect refreshing Spring and Summer side-dish! I like to make a big bowl of it and keep it in the fridge all week long! The flavors from the lemon, tomatoes, onion, and herbs go so nicely with almost anything!
Ingredients
- 3 large cucumbers (or 4-5 small), finely chopped
- 4 ripe tomatoes, finely chopped
- 1/2 red onion, finely chopped
- 1/3 cup Italian parsley, finely chopped
- 2 tablespoon extra-virgin olive oil
- 1 tablespoon lemon juice
- Fine sea salt and ground black pepper, to taste
- 1/2 cup crumbled feta cheese (optional)
- 1 green pepper, finely chopped (optional)
- 1 15 oz. can chickpeas, rinsed and drained (optional)
Directions
- Combine cucumbers, tomatoes, onion, and parsley in a medium mixing bowl.
- Add in lemon juice, olive oil, and spices and mix well to coat. Taste and adjust seasoning as desired.
- Cover and refrigerate until ready to serve.
Recipe Notes
- *Tip: to prevent salad from getting too watery, scoop out the seeds from the tomatoes before chopping.
- **Photos updated April, 2017
Nutrition
Israeli Salad
This Garden Veggie Pizza with Tart Cherry Balsamic Reduction is everything you want about summer: filled with fresh veggies, simple to put together and the most flavorful drizzle thanks to tart cherries. It uses my classic gluten-free and paleo pizza crust, with a white ricotta and garlic base, and can be thrown together SO quickly! Seriously, it’s so easy to make! Topped with all your in-season veggies and you have the ultimate summer veggie pizza. Made in partnership with the Cherry Marketing Institute!
Garden Veggie Pizza
I am so excited to partner with my friends at the Cherry Marketing Institute today to bring you this Garden Veggie Pizza with Tart Cherry Balsamic Reduction recipe straight from my CSA and garden to your kitchen! U.S.-grown Montmorency tart cherries can be enjoyed year-round, and you can find them dried, frozen and in canned forms, in addition to juice and concentrate. Today, we’re using dried tart cherries AND the tart cherry juice and they totally make this pizza!! I love the tart sweetness playing off the savory garden veggies and ricotta! It is the ultimate summer pizza combination.
SO, why do I choose Montmorency tart cherries? Well, let’s get a little science-y for a second! For one, they are abundant in anthocyanins – a natural compound that contributes to the ruby-red color and distinctive sweet-tart taste. This phytonutrient, a type of flavonoid, is also behind the potential health-promoting properties of Montmorency tart cherries. From exercise recovery to sleep and heart health to inflammation, like soothing arthritis symptoms these Montmorency tart cherries have been credited with an array of health advantages! I seriously love them so much!
Want other tart cherry recipes? Here are two of our favorites:
Just look at that cherry balsamic drizzle!!! And it’s so easy to make. This crust is no-fuss, paleo-friendly, and SO good. Seriously, I’ve tried A LOT of gluten-free pizza crusts and this one is my all-time favorite.
Garden Veggie Pizza with Tart Cherry Balsamic Reduction (Gluten-Free)
Ingredients
- 1/4 cup Montmorency tart cherry juice
- 2 tablespoon balsamic vinegar, good quality
- 1 cup tapioca flour
- 3 tablespoon coconut flour
- 3 tablespoon ground flax seed
- 1 teaspoon baking powder
- 1/2 teaspoon fine sea salt
- 1 large egg
- 1/3 cup palm shortening
- 1/3 cup warm water
- 1/3 cup whole-milk ricotta cheese (see note for dairy-free)
- 1/3 cup grated parmesan cheese
- 2 garlic cloves, grated
- 4 chives, sliced fine
- 1/2 teaspoon ground pepper
- 1/2 cup cherry tomatoes, cut in half
- 1/2 large zucchini, grated and squeezed in a clean kitchen towel to drain liquid
- 1/4 cup dried tart cherries, divided
- 2 cups arugula
- 2 teaspoons avocado oil
- coarse sea salt and fresh ground pepper, for serving
Tart Cherry Balsamic Reduction
Pizza Dough
Everything Else
Directions
- Pre-heat oven to 350º.
- Make tart cherry balsamic reduction by place juice and vinegar in a medium sauce pan and heat over medium. Bring to a boil and let cook for 2 minutes, or until the mixture has thickened slightly. You do not want to overcook this as it will turn to candy as it cools! Remove from pan and set aside in a small bowl to cool.
- Meanwhile make pizza dough: In a bowl combine tapioca, coconut flour, flax seed, baking powder and salt. Add in the egg and shortening and mix with a wooden spoon to combine. Add the warm water and mix until the dough is smooth.
- Place the dough on a piece of parchment paper. Top with another piece of parchment and using a rolling pin gently roll out the dough into a circle that is about 1/2" thick. Remove the top piece of parchment and par-bake in the pre-heated oven for 12 minutes.
- Make the ricotta mixture by whisking together in a bowl the ricotta, parmesan cheese, garlic, chives, and ground pepper.
- Top the par-baked dough with the ricotta mixture and spread to the edges, leaving 1/2" of space for the crust. Top with grated and drained zucchini, tomatoes and 2 tablespoons of the dried tart cherries.
- Bake for an additional 20 minutes, or until the edges of the ricotta mixture is beginning to turn a light brown (the pizza crust doesn't change much color).
- Take the pizza out and let cool for a few minutes before continuing on.
- In a small bowl combine arugula, oil and a pinch of coarse salt and gentle massage the arugula to break it down slightly.
- Top the pizza with the arugula, remaining tart cherries and drizzle with the tart cherry reduction. Top with coarse sea salt and ground pepper and enjoy immediately.
Recipe Notes
- This is one of those ingredients that really pays off when you use a higher quality. If you have a very inexpensive balsamic vinegar you may need to reduce the cherry and balsamic glaze for longer to achieve the correct consistency.
- To make paleo, sub ricotta for dairy-free version and omit parmesan cheese. Add 1/2 teaspoon salt to dairy-free ricotta mixture.
- This serves 2, go ahead and double to make two pizzas to feed 4.
Nutrition
This post is sponsored by the Cherry Marketing Institute. All thoughts and opinions are always 100% my own! I love tart cherries and think you’ll love them too! Thank you for continuing to support LCK and the brands I work with!
Garden Veggie Pizza with Tart Cherry Balsamic Reduction (Gluten-Free)
A warmly spiced dish, Lubee is braised Lebanese Green Beans and Beef in a tomato sauce with cinnamon. Perfect for a cozy unique fall dinner.
Lubee Recipe: Lebanese Green Beans And Beef
This Middle Eastern dish from my girlfriend, Liz‘ newest Cookbook, The Ultimate Syrian Sunday Dinner, makes for such a perfect freezer-friendly comforting dish. On cold Fall and Winter nights, I want something simple, flavorful, and hearty and this dish is just that! One-pan and limited ingredients… it just doesn’t get any better than this!
When my good friend Liz, from the food blog The Lemon Bowl, published a Food From Our Ancestors eCookbook series featuring home-style Italian family recipes, I knew I was going to be in LOVE. Her series of 4 e-books has recipes like Shrimp Scampi and Eggplant Parmesan, authentic Mexican Posole Rojo and Enchiladas Verdes, homemade Jewish Challah Bread and Beef Brisket and SO many awesome recipes from her newest book, the Ultimate Syrian Sunday Dinner Cookbook!
Make this on a Sunday for meal prep and enjoy the leftovers all week long! This dish is also very freezer friendly. Feel free to make a big batch and freeze the leftovers for an easily re-heatable dinner for those busy days when just don’t have time to cook!
This dish is featured in the Syrian Cookbook edition and will definitely not disappoint. Tender beef stewed over low heat with sweet tomatoes, cinnamon, and green beans all served over cauliflower rice with parsley and an optional dollop of yogurt… count us IN! We loved this dinner!
Lubee Lebanese Green Beans And Beef
Ingredients
- 2 tablespoons clarified butter
- 1 pound chuck roast, cut into bite-sized pieces
- 1 1/2 teaspoons salt, divided
- 1/2 teaspoon pepper, divided
- 1 medium onion, diced
- 32 ounces tomato sauce
- 1 tablespoon cinnamon
- 1 pound green beans, trimmed and cut in 2-inch pieces, fresh or frozen
- minced parsley to garnish
- rice pilaf and plain yogurt to serve
Directions
1.Heat clarified butter over medium-high heat in a large stockpot.
2.Sprinkle beef cubes evenly with 1 teaspoon of the salt and 1/4 teaspoon of the pepper. Add beef and onions to the pan and cook until meat begins to brown and onions start to become translucent, about 8-10 minutes, stirring frequently.
3.Sprinkle in remaining 1/2 teaspoon salt, 1/4 teaspoon pepper and cinnamon. Add tomatoes to the pot and bring mixture to a boil. Reduce heat to low and simmer for two hours or longer. (You’ll know the dish is ready when the beef is tender.)
4.Once the meat is tender, add green beans to the pot. Bring to a boil then reduce heat to low. Simmer until beans are tender, about 45 minutes.
5.Serve over rice pilaf and a dollop of plain yogurt. Garnish with fresh parsley.
Recipe Notes
*Try this in the slow cooker! In a medium skillet, sear the beef over medium-high heat until brown on all sides. Place beef in the crockpot with the rest of the ingredients. Cook on low for 8 hours. Taste and adjust seasoning as desired.
Nutrition
You’re going to absolutely love this collection. You can now learn more and buy all four editions of the Food From Our Ancestors eCookbook series for just $12.99 HERE!
Lebanese Green Beans And Beef
This Chicken Cacciatore has the best fall-of-the-bone chicken and is packed with veggies and hearty flavor! A healthier version of the classic Italian dish everyone will LOVE, that’s made quickly in your Instant Pot pressure cooker! 
Instant Pot Chicken Cacciatore
This fall-off-the-bone chicken is hearty and flavorful, and serves a crowd or makes for delicious leftovers. The pressure cooker is one of my new favorite gadgets. Why? Because a chicken this tender and flavorful usually requires cooking low and slow, yet we made it quick!
What do you eat chicken cacciatore with?
- Rice
- Pasta
- Cauliflower Rice
- Potatoes
- Mashed Potatoes
Serve it over rice, cauliflower rice, or gluten-free rice pasta for the perfect meal!
Which instant pot to get?
I love my 6 qt. Duo. If you’re often cooking for more than 4 people, I’d go for the 8 qt.
What can I cook in instant pot?
Lots of things, but let me say, not EVERYTHING. I’ve seen people wanting to make every single thing in the Instant Pot and I don’t think it works like that. It’s used for convenience. It cooks fast and definitely can cook things uniquely that you can’t get over the stovetop. With that said, it cooks food using water or other cooking liquid. Pressure is created by boiling a liquid, such as water or broth, inside the closed pressure cooker. The trapped steam increases the internal pressure and allows the temperature to rise. So since it steams, you wouldn’t want to make things like steak in your pressure cooker. Does that make sense?
How do you use an instant pot?
Based on what you’re cooking, add a cup or so of cooking liquid or of water to the pressure cooking pot. Lock the lid in place and make sure the valve is in the sealing/pressure cooking position. Select a pressure cooking button and let it cook! Use quick release or natural release (see below) once done, then enjoy!
Watch the video:
Want more Instant Pot recipes? Try these pressure cooker favorites:
- Instant Pot Yogurt
- Instant Pot Whole Chicken
- Instant Pot Carnitas
- Instant Pot Beef Stroganoff
- Instant Pot Short Ribs
- Instant Pot Honey Mustard Wings
Instant Pot Chicken Cacciatore
Ingredients
- 8 chicken legs and/or thighs
- 2 teaspoons sea salt, use more as necessary for coating chicken and seasoning at the end
- 2 teaspoons freshly ground pepper, use more as necessary for coating chicken and seasoning at the end
- 2 tablespoons avocado oil or extra-virgin olive oil
- 1 medium onion, sliced into thin strips
- 3 carrots, minced
- 1 red pepper, diced medium
- 1/2 pound mushrooms, trimmed and sliced
- 2 large garlic cloves, minced
- 1 teaspoon dried oregano
- 1/4 teaspoon red pepper flakes
- 2 tablespoon fresh basil, chopped
- 1 bay leaf
- 1 cup chicken broth
- 14.5 oz can Tuttorosso diced tomatoes in juice
- 14.5 oz can Tuttorosso diced tomatoes in juice, pulsed in a food processor or blender
- 2 tablespoons freshly parsley, plus more to garnish
- 1 teaspoon fresh thyme
- 1/4 cup balsamic vinegar
Directions
- Pat chicken dry and sprinkle generously with salt and pepper. Set the pressure cooker to the saute setting at high heat. Add in oil. Working in batches sear chicken until golden brown, about five minutes on each side, adding more oil as necessary. The chicken should not be fully cooked at this stage but the skin should be nicely browned. Transfer chicken to a plate and set aside.
- Add onion, carrots, peppers, and mushrooms to the pressure cooker and saute until vegetables are soft, scrapping up browned bits, about 4 minutes. Add garlic, oregano, and red pepper flakes, and cook until fragrant, about 1 minute. Add bay leaf, chicken broth, tomatoes, fresh thyme, fresh parsley, and balsamic vinegar. Return chicken to pressure cooker and press into tomatoes until they are mostly covered.
- Place lid on pressure cooker and lock in place. Cook on high pressure for 12 minutes. Release pressure using quick release valve and remove lid. Remove bay leaf. Season to taste with salt and pepper. (If a thicker sauce is desired, you can remove the chicken to a plate and simmer sauce until it is the desired thickness. Do this before seasoning to taste with salt and pepper.)
- Garnish with parsley and serve over rice, cauliflower rice, or gluten-free pasta.
Recipe Notes
* Don't have a pressure cooker, cook this on the stovetop as well using Nanny's Potted Chicken on page 160 of the Lexi's Clean Kitchen Cookbook as a reference! In a large braising pan or Dutch oven, follow steps 1-2 as directed, cover, lower the heat to medium-low and simmer until the chicken is tender, about 90-100 minutes.
Nutrition
This post is sponsored by Tuttorosso Tomatoes. All opinions are always 100% my own!
Instant Pot Chicken Cacciatore
This Pumpkin BBQ Sauce is a little twist on a classic bbq flavor with a hint of pumpkin spice! This super simple sauce contains no refined sugars, is paleo friendly and takes under 20 minutes to put together! It’s easy, and the perfect condiment to spice up your fall bbq.
Homemade BBQ Sauce is surprisingly easy to make once you have the right formula! We love this sauce because it’s so simple to make and is a great sauce for so many dishes! For this recipe all you need to do is add all of your ingredients to a pot and simmer away!
This BBQ Sauce would be perfect on:
- Grilled Chicken
- Pork Carnitas
- Ultimate Fried Chicken
- Oven Baked Coffee Barbecue Pork Ribs
If you like this barbecue recipe, check out these others:
- Sweet & Smoky BBQ Sauce
- Slow-Cooker Ribs
- Oven Baked Coffee Barbecue Pork Ribs (Keto & Paleo)
- Spiralized Chipotle Slaw
[yumprint-recipe id=’221′]
Pumpkin BBQ Sauce
This quick braised One Pan Chicken and Eggplant recipe is going to be on repeat for dinner on nights when you want a delicious healthy meal but don’t feel like investing too much time with hands on cooking. It’s hearty and comforting and customizable based on what you have on hand. It’s gluten-free, low-carb and Paleo and Whole30 friendly.
One Pan Chicken and Eggplant Recipe
Easy dinner alert! This One Pan Chicken and Eggplant dinner is a delicious seasonal dish! It’s as simple as chopping up a few veggies, sautéing in one pan, letting it quickly braise and then dinner is serve! It’s also pretty customizable based on what you have on hand. You can serve it as is for a low carb dish, or you can pair it with rice, cauliflower rice or pasta!
What other veggies can be used in this dish?
The best part about this dish is that you can swap out other seasonal veggies for what you have on hand!
Summer:
- Zucchini
- Summer squash
- Kale
- Chard
- Fresh Tomatoes
Winter:
- Carrots
- Cabbage
- Root Vegetables
If you like this one pot recipe, check out these others:
- Instant Pot Lemon Chicken with Artichokes and Asparagus
- One Pot Turmeric Chicken and Rice
- One-Pot Apple Cider Braised Chicken with Brussels Sprouts and Bacon
- Creamy Tuscan Chicken (Paleo & Keto)
If you like this eggplant recipe, check out these others:
- Tomato, Eggplant, and Chickpea Stew
- Eggplant Lasagna Rollatini
- Moroccan Eggplant (with Chermoula)
- Eggplant Meatballs
Watch the video:
One-Pan Eggplant Dinner
Ingredients
- 1 tablespoon extra-virgin olive oil
- 2 garlic cloves, minced
- 1 onion, thinly sliced
- 1 medium-sized eggplant, cubed
- 1 lb. organic boneless chicken breasts
- 3 cups fresh organic spinach
- 1 15 oz. can organic diced tomatoes
- 1 tablespoon Italian seasoning
- 1 tablespoon fresh basil, more as desired
- 1/2 teaspoons ground garlic
- 1/2 teaspoon sea salt, more to taste
- 1/2 teaspoon ground black pepper, more to taste
- Optional: 1/2 tsp red pepper flakes
Directions
- In a large sauté pan over medium heat, heat oil and garlic. Add sliced onion and eggplant and let cook for 5 minutes, stirring often until onions are translucent and eggplant is somewhat soft.
- Cut uncooked chicken breast into cubes, and add to the pan. Let cook for 5-7 minutes until chicken is fully cooked.
- Add in fresh spinach, mix and let cook until spinach wilts.
- Add in diced tomatoes and seasoning. Mix and let simmer for 7-10 minutes.
- Taste and adjust spices as desired! Serve hot.
Recipe Notes
- *Vegan? Simply sub out chicken for zucchini and other veggies of choice!
- **Photos updated April, 2017.
Nutrition
Easy One-Pan Eggplant Chicken Dinner [VIDEO]
This Lemon Basil Shrimp Salad is tangy with a kick and the perfect refreshing lunch or light dinner on a summer day! Simply toss everything in a bowl, taste, and devour! Check out the video below for how to make it.
Lemon Basil Shrimp Salad Recipe
Don’t you love easy, 1-bowl, super flavorful lunches or dinners? This Lemon Basil Shrimp Salad is light on the prep but heavy on the deliciousness. Eat this tossed shrimp salad in a lettuce cup, over a bed of grains or all by itself! It’s my favorite meal to whip up super quickly that has so much flavor! The options are endless!
Here’s what you need to make it:
- 1 lemon
- rice vinegar
- olive oil
- garlic
- fresh basil
- sriracha
- honey
- dijon mustard
- 1 lb. (about 15-20) large cooked shrimp
- cherry tomatoes
- 1 red onion
- 1 avocado
Can’t buy precooked shrimp?
This shrimp salad recipe calls for fully cooked shrimp. If you can’t buy them, you can starting with raw shrimp. Clean, devein, and remove the tail. Cook in a small skillet with oil of choice, salt, and pepper until pink, fully opaque and fully cooked through.
Can this be made ahead of time?
You can make this day up to 1 day ahead of time, but ideally served within a few hours after making it.
Like this shrimp recipe? Check out these others:
- Cajun Shrimp Noodle Bowls
- Easy Curry Shrimp
- Tequila Lime Shrimp
- Creamy Potato Chowder with Shrimp and Bacon
Watch the video here:
Lemon Basil Shrimp Salad
Ingredients
- 15/20 large shrimp, roughly chopped
- 1 cup grape tomatoes, diced
- 1 red onion, chopped
- 1 avocado, diced
- 1 tablespoon fresh basil, more for garnish
Lemon-Basil Marinade
- 1/2 lemon, juiced
- 1 tablespoon rice vinegar
- 1 tablespoon extra virgin olive oil
- 1 clove garlic, minced
- 1 1/2 tablespoon fresh basil, chopped
- 1 teaspoon sriracha (more to taste)
- 1 teaspoon honey
- 1 teaspoon dijon mustard
Directions
- In one bowl combine cooked shrimp, grape tomatoes, onion, avocado and basil and set aside.
- In another bowl combine marinade ingredients and mix well, taste and add more ingredients to your liking.
- Pour marinade over shrimp salad and toss.
- Serve in a lettuce leaf, garnish with fresh basil, and serve with additional lemon if desired.
Recipe Notes
If you are starting with raw shrimp. Clean, devein, and remove the tail. Cook in a small skillet with oil of choice, salt, and pepper until pink, fully opaque and fully cooked through.
You can also use about 30 whole baby shrimp instead of the large.
