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!
Black Beans (optional, omit for Whole30 and Paleo)
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!
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This Grilled Chicken and Vegetables recipe with Tomato Vinaigrette is loaded with perfectly grilled chicken, tons of grilled veggies (whatever vegetables you wish, really), and a delicious tomato-based vinaigrette dressing. It’s the perfect way to throw together dinner without turning the oven on!
Grilled Chicken and Vegetables with Tomato Vinaigrette
Grilled veggies, perfectly grilled chicken, and my favorite dressing… Dinner is SERVED! The summer is great for so many reasons but one of my favorites is because of the abundance of vegetables available right from the farm. This salad is the best example I know of a summer vegetable bounty. I love how the grilled chicken and veggies are tied together with this savory tomato vinaigrette. This meal is totally customizable based on what vegetables are available to you and is sure to be a new family favorite.
Tips for Grilling Chicken
Marinate your meat! Any meat that has had a change to be infused with flavor will taste better and be juicier (thanks to the addition of salt).
Prep your grill: Make sure your grill is preheated and that the grates are clean! You want to make sure the grill has come up to the proper temperature. Cleaning the grates will ensure your chicken doesn’t stick. Right before you cook you can rub a little oil on your grates as well!
Cook over indirect heat: While you want your grill to be preheated you do not want to cook over direct flame. Cooking over indirect flame will ensure the chicken doesn’t burn before it is cooked through inside.
Cover your grill! Covering your grill will make sure the grill stays hot and that your food cooks quicker.
Use a thermometer! Sure there are plenty of other tricks to figure out if your chicken is properly cooked, but the most fool proof is to use an instant read thermometer. You want it to read 165º in the thickest part of the chicken.
Can I make it without a grill?
Yes! While we love the charred smoky taste of the grill, this dish would still be perfectly acceptable on a grill pan inside of even if you need to, in a regular skillet! Do what works for you, either way a nice marinated juicy piece of chicken will be delicious with all these veggies and tomato vinaigrette.
If you like this grilling recipe, check out these others:
On the other side place a layer of greased tin foil and place the veggies on top
Cook for about 7-8 minutes then flip over
Cook veggies until desired softness, and cook chicken until fully cooked
Make the dressing by combining ingredients in your high-speed blender and blending until smooth
Taste and adjust spices as needed
Serve with veggies warm or hot over a bed of spinach!
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This Zucchini Spaghetti with Homemade Meat Sauce is a delicious and hearty meal your family will LOVE! It’s low carb, grain-free, gluten-free, and dairy-free if you omit the cheese. The meat sauce is cooked up quickly and is served over lightened up zucchini noodles making for a healthy weeknight dinner!
Zucchini Spaghetti Recipe
This Zucchini Spaghetti is ultimate comfort food, but lightened up of course! Zucchini noodles are especially delicious during those summer months when they are abundant and you are looking for clever ways to use them up. Serving them with this quick meat sauce is perfect for an easy weeknight dinner when you are looking for something comforting, flavorful and simple!
What I love about this dish is that these days it is easily to find zucchini noodles pre-made in the store, so you can skip the step of spiralizing your zucchinis if you buy them. Additionally this meat sauce is super quick. While yes, traditional meat sauce is simmered for hours, this meat sauce is made specifically for an easy weeknight dinner thanks to the addition of tomato sauce. Look for a good quality brand with no strange ingredients or added sugar.
Tips for Using and Cooking Zucchini Noodles
Zucchini noodles are a great healthy and nutrient-dense substitute for regular pasta. Do they taste exactly the same? No, they’re zucchini. But most people who make this swap are happily satisfied to eat the zoodles, as they are known, topped with whatever sauce you are using. Below are some tips on how to best enjoy zucchini noodles!
You can eat them raw! Eating the zucchini noodles while raw will make for the firmest (and not soggy) zucchini noodles. Just toss with a touch of olive oil and salt and pepper before serving with your sauce.
If you are cooking them, don’t overcook them! The longer you cook zucchini noodles the softer and soggy they become! Cook for just a few minutes and stop cooking them before they actually looked cook. The zucchini will continue to cook a bit once they are off heat.
You can drain the noodles a bit before you serve them. Once cooked, set over a colander for a few minutes.
Sauce the noodles after they are cooked!
If you like this classic comfort food lightened up, check out these recipes:
Transfer zucchini noodles to a plate, and top with meat sauce, fresh basil, and parmesan if using. Serve hot.
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These Oven-Baked Keto Zucchini Fries are low-carb, paleo-friendly, flavorful, and the perfect side dish to any accompany any meal! Serve them with a delicious roasted garlic mayo dipping sauce and you’ll make a zucchini lover out of anyone!
Oven Baked Keto Zucchini Fries
It’s zucchini season: the time of year when everyone is either harvesting bushels of zucchini from their own backyard, or on the receiving end of somebody else’s backyard stash. These easy-to-make zucchini fries are the perfect way to use up your ever growing pile. These zucchini fries are PACKED with flavor and so crispy on the outside. They make the perfect side dish any night of the week, or a really great snack. They’re paleo, gluten-free and keto friendly and will make anyone a fan of zucchini. Serve with the suggested roasted garlic mayo or warm marinara sauce and you’ll be in love.
Are Zucchini Fries Healthier than French Fries?
A big yes to this! These low-carb zucchini fries are “breaded” with gluten-free almond flour which is packed with protein. In addition zucchinis have a ton of nutrients including Vitamin B6 and anti-inflammatory phyto-nutrients. Plus, they’re delicious! Zucchini has a way of taking on any flavor it’s baked with, so we made sure to pack in the flavor in the breadcrumbs.
How to Get Crispy Zucchini Fries
This recipe is quite easy, but to ensure crispy fries follow these tips:
Make sure to dry off the zucchini after it has been cut. Soggy zucchini means soggy fries.
Bread the zucchini well, and don’t wait too long between breading and baking.
Make sure to pre-heat the oven.
Leave space in between the zucchini fries on the sheet pan to ensure proper crispness.
If you like this zucchini recipe, check out these others:
5. In a separate shallow bowl crack eggs and whisk together.
6. Dip zucchini strips into egg, then dredge in 'breadcrumb' mix. Make sure they are well coated.
7. Lay flat on baking sheet. Bake for 25 minutes, flipping half way to ensure even baking until they are golden brown and crispy.
9. While zucchini fries are baking prepare the roasted garlic dip. Slice the end off the garlic cloves and place in a ramekin or small baking dish. Pour 1/2 teaspoon of extra-virgin olive oil over garlic. Cover with tinfoil and place in the oven with the zucchini fries. Roast the garlic for 20-25 minutes, or until soft.
7. In a bowl whisk together mayo, roasted garlic, lemon juice, salt, pepper, and red pepper flakes. Taste and adjust seasoning as desired. Place in serving dish of choice and set aside.
8. Serve the zucchini fries warm with the roasted garlic dip and other dips of choice. I love dipping these in marinara sauce!
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This vegetarian Hot and Sour Soup is a super flavorful and easy weeknight dinner that comes together quicker than it takes to order from your neighborhood takeout! It’s packed full of veggies, is so warm and comforting, and a healthier option because you control the ingredients that go in to it! This easy soup is gluten and dairy free, low carb and with options for paleo and whole30 friendly.
Hot and Sour Soup Recipe
When Mike and I were in Toronto visiting family a few months back, our cousin Maggie (hi love!) made a hot and sour soup that was hearty and flavorful, and totally veggie-packed. I immediately came home and got to creating a recipe similar to hers because I knew you all would love it as much as I did. It’s such a comforting and hearty weeknight dinner, AND it’s makes great leftovers!
There are many different recipes and versions of Hot and Sour Soup, but today we are focusing on making a vegetarian version with a ton of veggies, and making it as easy as possible to prep for a quick (and flavorful) weeknight dinner.
What is in hot and sour soup?
The “hot” in this soup traditionally comes from using fresh ground white pepper, and the “sour” comes from using vinegar. The soup is also made rich and flavorful from mushrooms. Traditionally this would be dried mushrooms (along with some other ingredients like dried lily buds) but we are trying to keep this really approachable using easy to find ingredients at the store, so we opted for fresh shiitake mushrooms. They’re cooked separately first to evaporate the water in them and concentrate their flavor.
Our Approach to Hot and Sour Soup
Veggies make up the the bulk in this recipe, with carrots, shredded brussels sprouts (a fun unique addition), napa cabbage, and zucchini that are poached in the soup, but you can substitute whatever you have on hand. The soup is slightly thickened using a bit of arrowroot and then some scrambled eggs are added in to make fine “ribbons”. Wait until the end to add white vinegar and ground white pepper so that those flavors really shine through!
Additional Options for this Easy Soup
Add tofu (I generally avoid soy, but occasionally will use non-go tofu if it fits a recipe, like this soup.)
Red pepper flakes to add a bit more heat to it
If you wanted to add more protein chicken or pork would work well here
What You Need to Make this Recipe
1 tablespoon avocado oil
5 ounces shiitake mushrooms
3 garlic cloves
1” piece ginger
2 large carrot
2 cups shredded brussels sprouts (look for pre-shredded in the produce)
1 small napa cabbage
1 medium zucchini
6 cups chicken bone broth or veggie stock
1 teaspoon fish sauce (optional, leave out for vegetarian)
1 tablespoon arrowroot
1/4 cup coconut aminos (soy sauce substitute)
1/4 cup white vinegar
1 teaspoon white pepper (this is what makes it “hot”)
2 scallions, for garnish
Cilantro, for garnish
1 cup firm tofu (optional)
Red pepper flakes and salt
If you like this easy soup recipe, try these others:
In a bowl scramble eggs and add to boiling pot and immediately stir until the eggs have cooked into ribbons.
Remove from heat and add vinegar, white pepper, scallions, cilantro and tofu.
Taste to season (we like to add a touch of red pepper flakes for a bit more heat) and serve immediately with garnish of choice.
Looking to cut down on prep time? These days you can find prepped veggies in the grocery store and we were able to find shredded brussels, sliced cabbage and match stick carrots at our local grocery store.
I generally avoid soy, but occasionally like a soup with tofu in it. If adding tofu, make sure you buy a non-gmo one if possible! AND, if tofu isn't your thing, you can totally leave it out or add a different protein of choice!
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This Lemon Parmesan Chicken with Zucchini Noodles is a perfect easy weeknight meal that comes together quickly and is packed with flavor! It’s a fabulous chicken zucchini pasta recipe that is light, low carb, and so yummy. Made in partnership with Green Giant and their new Veggie Spirals!
Lemon Parmesan Chicken with Zucchini Noodles
I am so excited to partner with Green Giant today and to work with their new Veggie Spirals for this dish! If you’re busy like the rest of us, these veggie spirals are a perfect swap-in for traditional pasta and are super convenient! You don’t need to grab your spiralizer and your veggies, it’s all ready to go for you!
Green Giant Veggie Spirals™ are made with only the vegetable, are naturally gluten-free, and come without sauce or seasoning, so you can prepare them just the way you like! They come in beet, butternut squash, carrot, and zucchini and are great for throwing together a quick and healthy meal. I know my non-cooking hubby will be pulling these out of the freezer when he has to cook for himself!!
These lemon garlic noodles are:
A perfect healthy weeknight meal!
If you like this veggie-packed dinner, try these other spiralized pasta favorites:
Cook zucchini noodles according to package instructions. Drain well.
Heat oil in large skillet over medium heat. Season chicken with salt and pepper and brown chicken pieces, about 3-4 minutes per side depending on the thickness. Cook in batches if necessary. Remove chicken from pan.
To the skillet, add garlic, and cook until fragrant about 30 seconds.
Add butter, oregano and lemon zest. Pour chicken broth to deglaze making sure to scrap up all the browned bits on the bottom of the pan.
Turn heat to medium-high to bring sauce and chicken up to a boil. Immediately lower the heat and stir in the parmesan cheese. Place chicken back in pan and let gently simmer for 3-4 minutes, or until sauce has slightly reduced and thickened up. Taste and adjust seasoning.
Serve warm over zucchini noodles garnish with parsley and lemon slices.
For Whole30, replace butter with ghee and omit Parmesan cheese.
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This post is sponsored by Green Giant. All thoughts and opinions are always 100% my own! Thank you for continuing to support LCK and the brands I work with!