This wholesome Salmon Bowl starts with teriyaki-glazed salmon baked to flaky perfection, so you know it’s going to be GOOD! Serve it over a bed of rice with fresh, vibrant veggies and creamy sriracha yogurt sauce spooned over the top for a satisfying meal bowl.

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A healthy protein-packed meal in a bowl.

I love bowl recipes like this salmon bowl (or Burger Bowls and Egg Roll in a Bowl) because they offer every food group in a single meal: protein, veggies, and whole grains—the gang is all here!

• The flavors and textures are ON POINT. We’ve got the flaky salmon, sticky teriyaki glaze, creamy sriracha-yogurt sauce, and crunchy cucumber. Then we have the flavors: sweet, savory, spicy, tangy, and fresh. Hello, variety!
• The ingredients for this teriyaki salmon bowl recipe are flexible, allowing you to use whatever you have on hand in your kitchen. Don’t be afraid to switch things up!
• The baked Teriyaki Salmon comes together in minutes and the rice can be cooked in advance or while the salmon’s in the oven. All that’s left to do is chop some veggies and whisk up the zippy yogurt sauce!

How to Make a Salmon Bowl

Make the Sauce. Whisk everything together.

Marinate. Pour the sauce over the salmon in a baking dish.

Make the Creamy Sauce. Whisk together the yogurt and sriracha, adding milk as needed.

Bake. Cook the salmon in the oven at 400 degrees F until it reaches 140 degrees F on an instant read thermometer (it will rise to 145 degrees F as it rests).

Assemble the Base. Divide the rice and vegetables into bowls.

Finish. Set the teriyaki salmon on top and add a drizzle of the creamy sriracha sauce. Garnish the salmon bowl with green onions and sesame seeds and ENJOY!

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Salmon Bowl

This salmon bowl recipe pairs flaky teriyaki-glazed salmon with rice, veggies and a creamy sriracha yogurt sauce. Quick, healthy and delish!

Course Main Course

Cuisine Japanese

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 659kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salmon Bowls

• ¾ cup white or brown rice or quinoa
• 4 (6-ounce) pieces salmon skin removed
• ¼ cup low-sodium soy sauce
• 3 tablespoons rice vinegar
• 3 tablespoons honey
• 3 cloves garlic minced about 1 tablespoon
• 1 tablespoon minced fresh ginger about a 1-inch piece
• ¼ teaspoon crushed red pepper flakes plus additional for serving
• 1 English cucumber halved lengthwise, seeded, and sliced
• 2 medium ripe avocados peeled, pitted, and sliced or diced
• 1 cup frozen shelled edamame thawed
• Kosher salt
• Sliced green onions
• Black sesame seeds optional for serving

For the Creamy Sauce

• ¼ cup nonfat plain Greek yogurt
• 1 to 2 teaspoons Sriracha plus additional to taste
• 2 to 4 teaspoons milk plus additional as needed

Instructions

• Cook the rice or quinoa. See How to Cook Brown Rice, Instant Pot Brown Rice, How to Make White Rice, and How to Cook Quinoa. Place racks in the center and upper third of your oven and preheat to 400°F.
• While the rice cooks, place the salmon in a baking pan sized so so that the pieces are nearly touching but do not have too much excess space around them (I used an 8×10—if you don’t have something similar, a 9×13 will do). In a medium bowl or large measuring cup, stir together the soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes. Pour three-quarters over the salmon (reserve the rest). Let the salmon marinate at room temperature for 15 minutes, flipping once halfway through.
  
• Make the creamy sauce: In a small bowl whisk together the yogurt, sriracha, and 2 teaspoons milk. Add additional milk gradually as needed so that you have a smooth but drizzle-able consistency.
  
• Turn the salmon so it’s presentation (top) side up, if it’s not already. Spoon some of the marinade that’s pooled around the salmon over the top of it.Bake the salmon for 6 minutes, then with a spoon, baste again. Continue baking until the salmon is almost cooked through at the center, about another 5 minutes for 1-inch fillets; if your salmon is thicker or thinner, you will need to adjust the time accordingly. Drizzle the reserved glaze over the top of the salmon and move it to the upper third rack. Turn the oven to broil. Cook until the salmon reaches 140° F on an instant-read thermometer for medium salmon (or cook all the way to 145°F for very well done), about 1 to 2 minutes more; the salmon’s temperature will rise as it rests. When done, the salmon should flake easily with a fork. Sprinkle with a pinch of salt, and let rest a few minutes while you assemble the bowls.
  
• To serve, place the cooked rice in individual serving bowls. Top with sliced cucumber, a scoop of edamame, avocado, and 1 piece of salmon. Drizzle with the sauce and sprinkle with green onions and sesame seeds (if using). Enjoy immediately.
  

Video

Notes

• Adapted from my Teriyaki Salmon
• Recipe was updated on 2.12.24 — the prior pan version was messy and smoky to cook; this version is much neater and just as delicious.
• TO STORE: Store leftover rice, veggies, and sauce separately in the refrigerator for up to 4 days. I find salmon tastes best the day it is made, but you can refrigerate the leftovers for 1 additional day.
• TO REHEAT: Gently reheat rice in a large skillet over medium-low heat or in the microwave until warmed through. I recommend enjoying the leftover salmon at room temperature versus reheating it to make sure it doesn’t dry out.

Nutrition

Serving: 1(of 4) | Calories: 659kcal | Carbohydrates: 60g | Protein: 45g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 14g | Cholesterol: 94mg | Potassium: 1744mg | Fiber: 9g | Sugar: 17g | Vitamin A: 337IU | Vitamin C: 14mg | Calcium: 113mg | Iron: 4mg

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A lover of flavor, I never interpreted the phrase “meat and potatoes” as a compliment. WELL, for neither the first (nor I am sure, last) time, my assumptions have been proven dead wrong. This easy recipe for Ground Beef and Potatoes is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could be.

The next time you have a pound of ground beef and need to know what to make for dinner, this easy ground beef recipe is your answer!

• It’s flavorful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy meal rotation.
• A mixture of potatoes, lean ground beef, onion, bell pepper, and spices, this beef and potatoes skillet will appeal to picky eaters and discerning palates alike.

Most often, the phrase “meat and potatoes” means a lack of eating adventure. A “meat and potatoes” person shies away from green vegetables, plant-based proteins like tofu, and spices.

As someone who embraces a diverse diet and certainly doesn’t want to waste her time on bland food, I am biased in the opposite direction. How could meat and potatoes possibly be anything but boooorrrrring?

Well my meat and potatoes friends, I hereby admit the fault of my prejudice. It turns out that you’ve been onto something all along.

An Easy Ground Beef Recipe

Lean ground beef is a versatile protein.

It’s healthy in moderation (beef is packed with protein, iron, zinc, and vitamin B12) and when used in recipes that incorporate other important food groups, especially vegetables (like in Ground Beef Stroganoff).

Most often, my easy ground beef recipes are inspired by world cuisines, like this Taco Skillet and this Korean Beef Bowl.

Until this simple skillet recipe came along, it didn’t occur to me to cook beef with something as basic as white potatoes, because I assumed the results would be ho-hum.

Ummmmm, this assumption is from the same girl who easily demolished an entire sheet pan of these Oven Roasted Potatoes by herself and who happily eats a Potato Frittata three days in a row for lunch.

Nice logic, Erin. (Ben I am sure would be happy to give you endless examples of my contradictory behaviors, but we’ll save that for a different post. Or never.)

While the ingredient list here looks basic, the results are anything but dull (same with my Ground Beef and Cottage Cheese Bowls).

This ground beef and potatoes skillet is homey and classic to be certain—so yes, the “meat and potatoes” persons in your life will approve—but it’s also interesting enough to appease those seeking more from their meal.

What we have is a ground beef dinner idea for all!

How to Make Ground Beef and Potatoes

Key Ingredients

• Lean Ground Beef. The flavorful and scrumptious meat for this dish. I don’t typically use oil with ground beef (the fat in the beef is sufficient enough for it to cook without sticking), but if your beef is ultra lean and your pan seems dry at any point, you can drizzle in a bit of oil to prevent sticking.
• Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beef (or mash them with ground beef like in Shepherd’s Pie). They’re nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.
• Red Bell Pepper. Adds a touch of color, freshness, and sweetness.
• Worcestershire Sauce. Gives the dish depth and umami flavor.
• Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.
• Spices. A blend of smoked paprika, garlic powder, salt, pepper, and oregano elevates this dish from bland to something truly craveable.
• Hot Sauce. For a delicious kick! Use a lot or use a little to fit your taste preferences.

The Directions

1. Sauté the potatoes in oil.

2. Brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.

4. Cook until the vegetables are tender and the meat is cooked through. Add the green onions. Serve as desired and ENJOY!

Storage Tips

• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days. 
• To Reheat. Gently rewarm beef and potatoes in a skillet over medium-low heat.
• To Freeze. I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed. 

What to Serve with Ground Beef and Potatoes

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Ground Beef and Potatoes

This easy ground beef and potatoes recipe is a one-pan dinner the whole family will love. A classic ground beef recipe — delicious topped with cheese or eggs.

Course Dinner

Cuisine American

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 387kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons canola oil
• 1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
• 1 pound 93% lean ground beef
• 1 small yellow onion diced
• 1 red bell pepper diced
• 1 tablespoon Worcestershire sauce
• 1 teaspoon Dijon mustard
• 2 teaspoons smoked paprika
• 1 teaspoon garlic powder
• 1 teaspoon dried oregano
• 1 teaspoon kosher salt plus additional to taste
• ¼ teaspoon ground black pepper
• 1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
• 2 green onions sliced
• FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)

Instructions

• Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
  
• Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
  
• Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
• Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
  
• Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
• TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
• TO FREEZE: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed. 

 

Nutrition

Serving: 1(of 4) | Calories: 387kcal | Carbohydrates: 28g | Protein: 26g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 74mg | Potassium: 1045mg | Fiber: 5g | Sugar: 5g | Vitamin A: 1484IU | Vitamin C: 66mg | Calcium: 53mg | Iron: 4mg

Our Favorite Ground Beef Recipes

If you enjoy easy, satisfying dinners like this Ground Beef and Potatoes skillet, don’t miss my collection of Quick and Easy Ground Beef Dinner Ideas!

From cozy casseroles to quick skillet meals, there’s something for every craving.

Try favorites like my Mexican Casserole, Crockpot Hamburger Soup, or Shepherd’s Pie—all simple, hearty recipes perfect for busy weeknights.

Chicken and Orzo is a one-pot dinner ready in 30 minutes and packed with BIG Italian-inspired flavor. Burst cherry tomatoes, tender chicken, wilted spinach, fresh basil, and LOTS of garlic and Parmesan make it a guaranteed hit!

A one-pan orzo recipe streamlined for busy weeknights!

Orzo is having a moment, isn’t it? You might even say that the foodie world is in its orzo era, and I am here for it—and so are my Orzo Pasta Salad, Shrimp Orzo, and Lemon Chicken Orzo Soup. And this chicken and orzo skillet too!

• The beauty of this recipe is that it’s a one-pan skillet dinner. The chicken is browned, then the orzo and sauce are cooked together, so there’s no need to boil the orzo separately (and there’s also fewer pots and pans to cleanup afterwards).
• Lest you think that convenience comes at the expense of flavor, oh no, this recipe’s jam-packed with deliciousness thanks to a generous amount of garlic, saucy cherry tomatoes, Parmesan, fresh basil, and so much more. 

And, of course, there’s the orzo, which eats like rice and tastes like pasta.

What is it about orzo that makes it so irresistible? I’ll ponder that while eating my second helping of this chicken and orzo.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes on the key players.

• Basil. For a bright, Italian-inspired finish. Don’t try to use dried basil—the flavor pales in comparison to fresh!
• Chicken. You can use either boneless, skinless chicken breasts or thighs.
• Seasonings. Italian seasoning, paprika, salt, pepper, and red pepper flakes.
• Shallot and Garlic. These form a savory base of flavor for the chicken and orzo. (Garlic lovers, you’ll be happy to know there are SIX garlic cloves in this recipe!)
• Orzo. I recommend regular flour based orzo for this recipe, not pasta made with chickpea or legume flour. While I love those protein-packed pastas, they cook at different rates and absorb water differently, so they’re not ideal for one-pan recipes like this one.
• Cherry Tomatoes. Or grape tomatoes. These burst and combine with the broth to create a sauce for the chicken and orzo.
• Chicken Broth. Because the water in the broth evaporates, it’s important to use low-sodium broth, otherwise this dish will be overly salty.
• Baby Spinach. Wilts quickly into the pan without increasing the cooking time.
• Parmesan Cheese. Freshly grated is a must! It melts smoothly into the dish, creating a cheesy, creamy sauce.

How to Make Chicken and Orzo

Cook the Chicken. Heat a tablespoon of oil in a skillet and add the chicken, 1 teaspoon each of Italian seasoning and paprika, and 1/2 teaspoon salt. Cook until the chicken is golden brown and cooked through and transfer to a plate. 

Sauté the Aromatics. In the same skillet, add the remaining oil and shallot and reduce the heat to low. Once the shallot is softened, stir in the garlic, black pepper, and remaining Italian seasoning, paprika, and salt. Cook until the garlic is fragrant.

Toast the Orzo. Stir in the orzo and tomatoes and cook until the orzo is toasted. This adds fantastic flavor to the chicken and orzo recipe!

Simmer. Stir in the broth and increase the heat. When the liquid reaches a gentle boil, cover and reduce the heat to medium. Stir occasionally and cook 12 to 14 minutes, or until the orzo is al dente. Near the end of the cooking time, stir more often to keep the orzo from sticking to the pan.

Finish. Stir in the Parmesan, followed by the spinach, red pepper flakes, half of the basil, and the cooked chicken. Season to taste and serve your chicken and orzo with the remaining basil and additional Parmesan. ENJOY!

Recipe Variations

• Make It Creamier. Add a splash of heavy cream before stirring in the Parmesan for a richer, creamier sauce.
• Give It Marry Me Vibes. If you love marry me chicken (or my Marry Me Chicken Lasagna Roll Ups), try adding sliced sun-dried tomatoes when you stir in the spinach. (And maybe that splash of heavy cream too.)
• Make It Meatless. Simply skip the chicken or stir in a can of rinsed and drained chickpeas or white beans.

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Chicken and Orzo

This chicken and orzo skillet is a one-pan recipe that packs in BIG flavor thanks to burst tomatoes, garlic and Parmesan. Done in 30 minutes!

Course Dinner, Main Course

Cuisine Italian, Mediterranean

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 618kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra virgin olive oil
• 1 ½ pounds boneless skinless chicken breasts or thighs, cut into 1-inch pieces
• 2 teaspoons Italian seasoning divided
• 2 teaspoons paprika divided
• 1 ¼ teaspoons kosher salt divided
• 1 shallot diced
• 6 cloves garlic minced, about 2 tablespoons
• ½ teaspoon ground black pepper
• 8 ounces orzo pasta about 1 ¼ cups
• 1 pint cherry tomatoes
• 3 to 4 cups low sodium chicken broth
• 3 ounces baby spinach coarsely chopped (about 3 cups)
• ¼ teaspoon red pepper flakes
• ¾ cup freshly grated Parmesan cheese plus additional for serving
• ¼ cup loosely packed fresh basil leaves thinly sliced, divided

Instructions

• Heat a deep skillet or Dutch oven with a tight-fitting lid over medium-high heat. Add 1 tablespoon oil.
• Once the oil is hot, add in the chicken, 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 1/2 teaspoon salt. Saute, stirring occasionally, until the chicken is golden on all sides and cooked through, 4 to 6 minutes. Remove to a plate.
  
• Reduce the heat to low. Add 1 tablespoon oil and the shallot. Cook, stirring often, until the shallot is softened, about 3 minutes. Add the garlic, black pepper, and the remaining 1 teaspoon Italian seasoning, 1 teaspoon paprika, and 3/4 teaspoon kosher salt. Cook and stir for 30 seconds, until the garlic is fragrant.
  
• Stir in the orzo and tomato. Cook 1 minute, stirring constantly, to coating the orzo with the oil and spices and toast it slightly.
  
• Stir in the broth. Increase the heat to bring it to a gentle boil, stirring very frequently with a wooden spoon and scraping the spoon along the bottom of the pot to prevent the orzo from sticking. Cover the pot and reduce the heat to medium. Cook the orzo, lifting the lid occasionally to stir and run the spoon along the bottom to prevent sticking, until most of the liquid is absorbed and the orzo is al dente, 12 to 14 minutes. During the last several minutes, scrape along the bottom very frequently. When the lid is on, you should hear the water boiling steadily underneath it (but you don’t want it boiling so hard, you start to wonder if the lid is going to lift off). If the orzo looks dry at any point, add several splashes of broth as needed to loosen it.
• Stir in the Parmesan, then the spinach, red pepper flakes, half of the basil, and the reserved chicken. Continue stirring until the spinach has just wilted, about 1 minute. Taste and season with additional salt, pepper, and red pepper flakes as desired (I add another pinch or two of salt; the amount you need will vary based on your chicken broth). Serve hot, sprinkled with remaining basil and additional Parmesan.
  

Video

Notes

• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days. 
• TO REHEAT: Gently rewarm leftovers in the microwave or in a nonstick skillet over medium-low heat, with a splash of broth to loosen up the pasta.. 
• TO FREEZE: Freeze leftovers in an airtight freezer-safe storage container or freezer bag for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 618kcal | Carbohydrates: 56g | Protein: 55g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.02g | Cholesterol: 125mg | Potassium: 1404mg | Fiber: 4g | Sugar: 5g | Vitamin A: 3413IU | Vitamin C: 37mg | Calcium: 261mg | Iron: 4mg

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Better than takeout? Yes! With a sticky sweet and tangy sauce, crispy pork, tender-crisp veggies and pineapple, this Sweet and Sour Pork recipe easily earns that title! Done in under 30 minutes, it’s a weeknight meal that will have everyone running to the table.

A lightened up version of a takeout classic.

While sometimes I hesitate to say my takeout fakeout version of a dish is better than the restaurant version, I am fully confident that this Sweet and Sour Pork blows away the competition. Let’s discuss:

• Some sweet and sour sauces lean way too heavy on the sweet, while others are acidic in a way that makes the back of your throat feel weird. This sauce is sweetened with honey and it’s got just the right balance of flavors. (My Sweet and Sour Chicken and Crockpot Sweet and Sour Chicken are sure to please too!)
• It’s also more than just sweet and sour. Sesame oil, lots of garlic, and fresh ginger layer in lots of flavor in the sauce.
• Pieces of pork tenderloin are coated in cornstarch and pan-fried to crispy perfection, with a more modest and healthy amount of oil than the restaurant version of sweet and sour pork.

Key Ingredients

You’ll find the full list of ingredients in the blog post below, but here are some notes to keep in mind.

For the Sauce:

• Honey. Store-bought sweet and sour sauces are often made with high-fructose corn syrup. Honey adds sweetness without being cloying.
• Vinegar. You can use apple cider vinegar or rice vinegar for the sour complement to the sweet.
• Pineapple Juice. Poured off of the canned pineapple.
• Ketchup. For that signature sweet and sour sauce color and an added layer of flavor.
• Soy Sauce. I use low-sodium soy sauce, but you can swap in tamari for a gluten-free option.
• Sesame Oil. Toasted sesame oil has a fantastic nuttiness.
• Garlic and Ginger. A dynamic duo in Asian sauces and stir-fries. Fresh is a must!

For the Stir-Fry:

• Cornstarch. This is what makes the pieces of pork crispy when pan-fried.
• Pork Tenderloin. The perfect cut of pork for a stir fry! Cut it into pieces before you get started.
• Vegetable Oil. Or another neutral, high smoke point oil you like to use for cooking.
• Bell Peppers. Use a combination of green bell pepper and sweeter red bell pepper.
• Onion. I use a small yellow onion, but red onion works too.
• Pineapple Chunks. While I’d normally opt for fresh or frozen pineapple, I prefer canned for this recipe. For one, the juice in the can is used in the sauce. But also, the more tender texture and sweeter flavor lends itself well to sweet and sour pork.
• Green Onions. For the stir fry and for garnishing.

How to Make Sweet and Sour Pork

Make the Sauce. Whisk everything together in a small bowl. Set it within arm’s reach of the stove—this moves fast!

Coat the Pork. Whisk together the cornstarch and salt in a large bowl, then add the pork and toss until it’s evenly coated.

Start the Stir Fry. Heat a tablespoon of oil in a skillet set over medium-high heat. Add the bell peppers, onion, pineapple, and most of the green onions (except what you’re using for garnish) to the pan and cook until the veggies are juuuust starting to get soft. Transfer to a plate.

Cook the Pork. Add the rest of the oil to the skillet and return it to medium-high heat. Add the pork to the pan and brown it on all sides, working in batches if you need to. You want to let each side cook undisturbed until it’s got a crispy-crusty brown coating, then flip it.

Put It All Together. Pour the sauce into the pan. Increase the heat to high and cook until the sauce is thick and clings to the pork. Add the veggies to the pan and cook for a minute or two more.

Serve. Plate the sweet and sour pork with rice, garnish with the reserved green onions, and ENJOY!

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Sweet and Sour Pork

With a sticky sauce, crispy pork, lots of veggies and pineapple, this sweet and sour pork recipe is sure to please. Done in under 30 minutes!

Course Dinner, Main Course

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 364kcal

Author Erin Clarke / Well Plated

Ingredients

For the Sauce:

• ¼ cup honey
• ¼ cup apple cider vinegar or rice vinegar
• ¼ cup pineapple juice drained from the can below
• 2 tablespoons ketchup
• 2 tablespoons low-sodium soy sauce
• 1 teaspoon sesame oil
• 4 garlic cloves minced, about 4 teaspoons
• 2 tablespoons minced ginger from about a 2-inch piece

For the Stir-Fry:

• ¼ cup cornstarch
• 1 teaspoon kosher salt
• 1 (1 ½-pound) pork tenderloin cut into ½-inch pieces
• 2 tablespoons vegetable oil divided
• 1 green bell pepper cut into ½-inch pieces, about 1 cup
• 1 red bell pepper cut into ½-inch pieces, about 1 cup
• 1 small onion sliced into ¼-inch wedges, about 1 cup
• 1 (20-ounce) can pineapple chunks drained and liquid reserved
• 5 green onions thinly sliced, divided

Instructions

• In a medium bowl, whisk together the sauce ingredients: honey, vinegar, pineapple juice, ketchup, soy sauce, sesame oil, garlic, and ginger until smooth.
  
• In a large bowl, combine the cornstarch and salt. Add the pork and toss to evenly coat.
• Heat 1 tablespoon of oil in a large skillet over medium-high heat. Add the green and red bell peppers, onion, pineapple, and green onions (reserving a few tablespoons of the green tops of the onions for garnish), and cook, stirring constantly, until just beginning to soften, 3 to 4 minutes. Transfer the vegetables to a plate.
  
• Heat the remaining 1 tablespoon oil in the skillet over medium-high heat. Add the pork, shaking off any excess cornstarch. Cook, undisturbed, until nicely browned on the first side, 1 to 2 minutes, then flip and cook until browned on all sides. Work in batches if necessary. You’ll need about 5 to 6 minutes per batch. Return all pork to the skillet.
  
• Add the sauce to the skillet and increase the heat to high. Cook, stirring, until the sauce is thickened and coats the pork, about 2 minutes. Return the vegetables and cook until the pork is cooked through and the vegetables are heated and crisp, 1 to 2 more minutes.
  
• Serve over rice, garnished with reserved green onion tops.

Notes

• TO STORE: Refrigerate leftover sweet and sour pork in an airtight container for up to 3 days.
• TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. Thaw in the refrigerator before reheating.
• TO REHEAT: Warm in a nonstick skillet over medium-low heat, or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 364kcal | Carbohydrates: 37g | Protein: 37g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.1g | Cholesterol: 111mg | Potassium: 968mg | Fiber: 2g | Sugar: 24g | Vitamin A: 1234IU | Vitamin C: 69mg | Calcium: 44mg | Iron: 3mg

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Sloppy Joes are a nostalgic family favorite. My version sneaks in extra veggies for a little extra nutrition without sacrificing that kid-friendly sweet-and-tangy flavor. Stash a batch of the filling in your freezer for easy last-minute dinners!

The tastiest Sloppy Joes, ever!

My Sloppy Joe recipe tastes just like the sandwiches you enjoyed as a kid. Sweet, tangy, beefy, tomato-y, and messy but WORTH IT. 

But adding shredded carrots or sweet potatoes makes the classic even better.

Not only does it inject some more nutrients into your Sloppy Joes, it also adds sweetness since these veggies are naturally sweet. And that means you don’t need as much sugar.

• Other than those veggie additions, this is a classic recipe for Sloppy Joes, made with everyday ingredients.
• It’s also fantastic for meal prep. Cook the filling in advance and refrigerate it for a few days, or freeze it for up to 3 months.
• Serve up these Sloppy Joes with a side of Homemade Fries and you’ve got a kid-friendly dinner that you’ll actually enjoy too. (Because one can only make so many chicken nuggets and boxes of mac and cheese a week.)

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here’s a quick overview of the key players.

• Onion and Bell Pepper. The usual veggies! Onion and bell pepper (either green or red) add flavor and a little bit of texture.
• Carrots or Sweet Potato. The sneaky veggies! Shredded carrots or sweet potato practically melt into the filling. No one will suspect!
• Lean Ground Beef. I used 90%. Although I haven’t tested it myself, I think ground turkey would also work well.
• Seasonings. Chili powder, kosher salt, garlic powder, and ground mustard.
• Tomato Paste. This adds a robust tomato flavor, along with a little umami.
• Ketchup. To bring the sweet and tangy.
• Worcestershire Sauce. Another umami bomb! This adds lots of depth to the sauce.
• Brown Sugar. You can use light or dark.
• Red Wine Vinegar. Feel free to swap in apple cider vinegar if you’d like.
• For Serving. Hamburger Buns and sliced cheddar, pepper Jack, or American cheese if you’d like. Tangy pickled veggies are also fab on Sloppy Joes—try my Easy Refrigerator Pickles, Pickled Jalapeños for some zip and zing, or Pickled Red Onions.

How to Make Sloppy Joes

• Cook the Vegetables. Heat the oil in a skillet and cook the onion and pepper until softened, then add the sweet potato or carrot and cook that until it softens too.
• Add the Meat and Seasonings. Add the ground beef, chili powder, salt, garlic powder, and mustard to the skillet and cook, breaking apart the beef as you go. 
• Add the Tomato Paste. Once the beef is browned, add the tomato paste and cook until it darkens. It sounds like a small thing, but it’s a small thing that makes a big difference! When you cook the tomato paste, it caramelizes and develops the flavor to make your Sloppy Joes extra delish.
• Make It Saucy. Stir together the ketchup, Worcestershire, brown sugar, vinegar, and water, then add this to the skillet too.
• Simmer. Cook until the Sloppy Joe mixture reaches your desired consistency, then spoon onto buns, top as desired, and ENJOY!

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Sloppy Joes Recipe

A sweet-and-tangy ground beef filling piled inside hamburger buns, this sloppy joes recipe is made with pantry ingredients. A nostalgic family favorite!

Course Dinner, Main Course

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 sandwiches (1/2 cup filling each)

Calories 179kcal

Author Erin Clarke / Well Plated

Ingredients

For the Filling:

• 1 tablespoon extra virgin olive oil
• 1 small yellow onion finely chopped (about 1 cup)
• 1 small green or red bell pepper 1/4-inch diced (about 1 cup), optional
• 1 cup shredded carrots or sweet potato
• 1 pound lean ground beef I used 90%
• 2 teaspoons chili powder
• 1 teaspoon kosher salt
• 1 teaspoon garlic powder
• ½ teaspoon ground mustard
• 1 tablespoon tomato paste
• ½ cup ketchup
• 2 tablespoons Worcestershire sauce
• 1 tablespoon brown sugar
• 1 teaspoon red wine vinegar
• ¾ cup water

For Serving:

• Hamburger buns
• Sliced cheddar, pepper Jack, or American cheese optional

Instructions

• In a large skillet, heat the oil over medium. Add the onion and pepper. Cooking, stirring every few minutes, for 5 minutes. Add the sweet potato and cook until it softens and cooks down, about 3 minutes more.
  
• Add the beef, chili powder, salt, garlic powder, and mustard. Cook, breaking apart the beef, until it is browned and fully cooked through and the veggies have completely softened, about 6 to 8 minutes.
  
• Add the tomato paste and cook, stirring constantly, for 1 full minute.
  
• In a large liquid measuring cup with a spout or a bowl, whisk together the ketchup, Worcestershire sauce, brown sugar, vinegar, and water.
  
• Pour the mixture over the beef. Let simmer, stirring occasionally, until it’s thickened to your liking, about 5 minutes.
  
• To serve, spoon the mixture over the bottom buns. Add a slice of cheese (if desired) followed by the top bun. Enjoy immediately.

Video

Notes

• TO STORE: Transfer the leftover filling to an airtight container and refrigerate for up to 4 days.
• TO REHEAT: Warm in a skillet set over medium-low heat or in the microwave.
• TO FREEZE: Freeze flat in a freezer bag with the air pressed out or in an airtight container. The filling will keep up to 3 months in the freezer; thaw in the refrigerator before reheating.
• Nutritional information calculated without cheese and bun.

Nutrition

Serving: 1(of 6) | Calories: 179kcal | Carbohydrates: 13g | Protein: 17g | Fat: 6g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Potassium: 520mg | Fiber: 1g | Sugar: 9g | Vitamin A: 3955IU | Vitamin C: 14mg | Calcium: 34mg | Iron: 3mg

What to Serve With Sloppy Joes

• Fries. Veg it up with Zucchini Fries or keep it classic with Steak Fries.
• Chips. You can buy a bag of chips or go the extra mile and make Air Fryer Potato Chips or Air Fryer Spicy Dill Pickle Chips.
• Salad. My Healthy Potato Salad is always a favorite, or try this Three Bean Salad.

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Bang Bang Salmon Bites are a simple recipe that’ll take your weeknight dinners from womp womp to WOWZERS. Air fry (or bake) bite-sized pieces of salmon, toss them in a creamy, sweet, and spicy bang bang sauce, and enjoy endless ways of serving them up, from salads to tacos and meal bowls

The salmon recipe I just can’t stop making.

When Ben and I made a video for this bang bang salmon recipe to share on Instagram, we couldn’t stop eating it. And—oops—we realized that we ate it all before I even got any still photographs to share on the blog.

But that’s okay, because it gave me an excuse to make it again. And again. And honestly, I just can’t stop making it because it is SO good!

• The recipe starts with my Air Fryer Salmon Bites as the base, which are crispy, flaky, and cooked to perfection. I season them with honey and soy sauce for a sweet-and-savory combo that’s irresistible.
• And then there’s the bang bang sauce, which is adapted from my Bang Bang Shrimp. Rather than using mayo, my version uses Greek yogurt as a healthy swap. (See why I’ve been eating it all the time lately?!)
• Put them together for succulent little salmon bites you can eat as-is, pile into meal bowls, toss with a salad, or even make into tacos (a la my Bang Bang Shrimp Tacos). This recipe is versatile!

As if all of this isn’t reason enough to sing its praises, the whole shebang(bang) takes just around 10 minutes to make. Ten! Minutes!

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

• Salmon. Use center-cut salmon and remove the skin. I like to ask the seafood counter to do this for me.
• Olive Oil. Avocado oil or another oil you like to use for air frying would also work. This helps the exterior of the bang bang salmon bites get crispy and golden.
• Honey. Or swap in maple syrup if you prefer.
• Soy Sauce. I use low-sodium soy sauce. For a gluten-free version, use tamari.
• Seasonings. Paprika, garlic powder, kosher salt, and black pepper.
• Bang Bang Sauce. Whisk together Greek yogurt, sweet chili sauce, and sriracha. Easy!
• For Serving. White or brown rice, edamame, avocado, cucumber, green onion, and/or cilantro.

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Bang Bang Salmon Bites

Bang bang salmon bites are ready in just 10 minutes! Seasoned salmon bites cooked in the air fryer and coated with bang bang sauce, they're succulent and flavorful!

Course Dinner, Main Course

Cuisine American, Asian

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 2 -3 servings

Calories 484kcal

Author Erin Clarke / Well Plated

Ingredients

For the Salmon:

• 1 pound center cut salmon skin removed
• 1 tablespoon olive oil
• 2 teaspoons honey
• 1 teaspoon low sodium soy sauce
• 1 teaspoon paprika
• ¼ teaspoon garlic powder
• ¼ teaspoon kosher salt
• ¼ teaspoon ground black pepper

For the Bang Bang Sauce:

• ⅓ cup nonfat plain Greek yogurt
• 3 tablespoons Thai-style sweet chili sauce
• 1 teaspoon Sriracha plus additional to taste

For Serving:

• White or brown rice
• Edamame
• Diced avocado
• Thinly sliced cucumber
• Thinly sliced green onion
• Chopped fresh cilantro

Instructions

• Cut the salmon into 1-inch cubes. Place in a medium bowl. Top with the oil, honey, soy sauce, paprika, garlic powder, salt, and pepper. Toss to evenly coat.
  
• Add the salmon bites to the air fryer, ensuring they are not touching—do not overlap the cubes; you may need to cook in 2 batches. Air fry at 400°F for 5 to 7 minutes, until cooked through (no need to flip). The salmon should flake easily with a fork and register 145°F on an instant read thermometer.
  
• Mix together the Bang Bang sauce ingredients: Greek yogurt, sweet chili sauce, and sriracha. Taste and adjust the heat as desired.
  
• Serve the salmon with rice, edamame, avocado, cucumber, and a drizzle of bang bang sauce. Sprinkle with green onions and cilantro. DEVOUR!

Video

Notes

• NOTES: Adapted from my Air Fryer Salmon Bites and Bang Bang Shrimp. Nutrition is calculated without the serving suggestions
• TO STORE: Refrigerate leftover bang bang salmon bites in an airtight container for up to 2 days in the fridge.
• TO REHEAT: Gently reheat the salmon in the microwave or in a skillet on the stovetop over medium-low heat until just warmed through.
• TO MAKE IN THE OVEN: Line a baking sheet with parchment paper or foil. Instead of air frying, arrange the salmon bites on the sheet so they are not touching. Bake at 425°F, until the salmon is opaque and flakes easily with a fork (145°F internally), about 8 minutes. For crispier edges, broil for the last 1 to 2 minutes, watching closely.

Nutrition

Serving: 1(of 2) | Calories: 484kcal | Carbohydrates: 21g | Protein: 49g | Fat: 22g | Saturated Fat: 3g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 10g | Cholesterol: 126mg | Potassium: 1204mg | Fiber: 1g | Sugar: 19g | Vitamin A: 589IU | Vitamin C: 2mg | Calcium: 69mg | Iron: 2mg

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Ground Beef Enchiladas are a Tex-Mex classic, ready to please the whole family with a meaty filling, plenty of cheese, and all your favorite toppings. Bonus: this is the perfect make-and-freeze dinner recipe too, so you might want to make double!

Ground beef makes enchiladas extra satisfying!

There are endless ways to do enchiladas, from Green Chile Chicken Enchiladas to Vegetarian Enchiladas and Instant Pot Chicken Enchiladas, but if you’re looking for the version that packs max satisfaction, without a doubt it’s these ground beef enchiladas. 

• Ground beef is one of the most versatile, affordable proteins, and it cooks fast. I like to buy it in bulk, then freeze in 1-pound increments so I can whip up any of these Quick and Easy Ground Beef Dinner Ideas.
• Like Ground Beef Quesadillas, the spiced ground beef filling is always a crowd-pleaser, especially with picky eaters. Kids who gobble up Ground Beef Tacos will love these enchiladas too!
• Not only are these beef enchiladas easy to make, they’re also fantastic for meal prep and for freezing. If you’re looking for that go-to recipe to make for your friends and neighbors when they have a new baby or are feeling under the weather, look no further: this is the ONE.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some of the most important.

• Enchilada Sauce. I use my Homemade Enchilada Sauce, which is super easy to make. I love storing batches of in the freezer so I have it on hand when I need it! That said, canned is totally fine too.
• Ground Beef. I use lean ground beef to keep the enchiladas from getting overly greasy.
• White Onion. White onion is more pungent than yellow or red, but if you have either of those on hand, you can use those instead.
• Garlic. I use fresh garlic instead of garlic powder for a sassier garlic flavor.
• Jalapeño Pepper. If you’re cooking for kids or picky eaters, you can scale this down or leave it out. You can then serve the enchiladas with Pickled Jalapeños or hot sauce for those who want to add some heat.
• Seasonings. Chili powder, cumin, and oregano make the ground beef taste like taco meat, without the taco seasoning packets.
• Sharp Cheddar Cheese. Cheddar is the most common choice for Tex-Mex ground beef enchiladas, but you can use a Mexican blend or Monterey Jack if you prefer, or pepper jack for a little kick.
• Corn Tortillas. The traditional tortilla for making enchiladas. While you can use flour tortillas, they end up absorbing the enchilada sauce and can take on a weird, bloated texture. Be warned!
• Toppings. Like green onions, cilantro, sour cream or Greek yogurt, sliced avocado, Guacamole, and whatever you like on your enchiladas!

My Tips for Perfect Ground Beef Enchiladas

• Shred Your Own Cheese. It’s meltier and gooey-er, and you’ll get the most epic cheese pulls. Bags of shredded cheese from the grocery store are treated with an anti-clumping agent that makes it not as melty.
• Don’t Skip Warming the Tortillas. Cold or room temperature corn tortillas are likely to tear when you roll them up. Warming them in the oven is less cumbersome than heating them one at a time, and they’ll be nice and pliable for rolling into tasty beef enchiladas.
• Roll Them Tight. You want the enchiladas to be round, not flat and oblong. So roll them tight and then crowd them close together in the pan to keep them from unrolling.
• Get a Head Start. You can assemble these ground beef enchiladas a day ahead of time. Just keep them in the fridge until you’re ready to eat, then let them sit at room temperature while you preheat the oven.

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Ground Beef Enchiladas

With a meaty filling and lots of cheese, these easy ground beef enchiladas are a guaranteed hit. Great for freezing and meal prep too!

Course Main Course

Cuisine Mexican

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6 servings (16 enchiladas)

Calories 492kcal

Author Erin Clarke / Well Plated

Ingredients

• 15 ounces Homemade Enchilada Sauce or 1 (15-ounce) can enchilada sauce
• 1 tablespoon canola oil or similar neutral cooking oil, plus additional as needed
• 1 pound lean ground beef
• 1 medium white onion diced
• ¾ teaspoon kosher salt
• ¼ teaspoon ground black pepper
• 3 cloves garlic minced
• 1 jalapeño pepper seeds and membranes removed, finely chopped
• 3 tablespoons chili powder
• 1 ½ teaspoons ground cumin
• 1 teaspoon dried oregano
• 1 ½ cups shredded sharp cheddar cheese divided
• 16 corn tortillas
• Nonstick cooking spray
• Chopped green onions and cilantro for serving
• Sour cream or plain Greek yogurt for serving

Instructions

• Place a rack in the center of your oven and preheat to 400°F. Spread ½ cup of the sauce in a thin layer in the bottom of a 9×13-inch baking dish.
• In a large skillet, heat the oil over medium high. Once it’s hot and shimmering, add the ground beef, onion, salt, and pepper. Cook, breaking apart the meat with a wooden spoon, until it’s browned and nearly cooked through, about 5 minutes.
  
• Add the garlic, jalapeno, chili powder, cumin, and oregano. Cook for 2 minutes, until the spices and garlic are very fragrant and no pink remains. Taste and adjust the salt and pepper as desired. Remove from the heat. Stir in ¾ cup of the cheese
  
• Coat a rimmed baking sheet with nonstick spray and spread the tortillas into an even layer on the sheet (it’s fine if they overlap). Coat tops lightly with nonstick spray. Pop into the oven and bake for 5 minutes, until the tortillas are warm and pliable.
  
• Assemble the enchiladas: Once you can handle the tortillas safely, spread about ¼ cup of the beef filling down center of each tortilla. Roll the tortilla tightly like a sleeping bag around filling, then place seam side down in dish. Repeat, creating two long rows of 7 enchiladas each (snuggle them in close).
  
• Pour the remaining sauce over the top, spread around a bit with the back of a spoon, then sprinkle with the remaining ¾ cup cheese. Bake until the enchiladas are hot and bubbly, 15 to 20 minutes. Sprinkle generously with the green onions and cilantro. Let cool a few minutes before serving with sour cream.
  

Notes

• TO STORE: Store leftovers in an airtight container for 3 to 4 days.
• TO FREEZE: Freeze wrapped tightly in casserole dish or transfer smaller portions to an airtight container. Store in the freezer for up to 2 months; thaw in the refrigerator before reheating.
• TO REHEAT: Warm in a casserole dish covered with foil in a 350ºF oven until the enchiladas are completely heated through. The microwave also works.

Nutrition

Serving: 1(of 4) | Calories: 492kcal | Carbohydrates: 63g | Protein: 33g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 1581mg | Potassium: 782mg | Fiber: 11g | Sugar: 10g | Vitamin A: 2547IU | Vitamin C: 9mg | Calcium: 141mg | Iron: 6mg

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Creamy, salty, tangy, and crunchy, this high protein Dill Pickle Dip is divine dipped with potato chips, fresh veggies, or even dolloped on top of a burger!

Dill pickle livens up a creamy dip.

Dill pickle might just be one of the most tantalizing flavors, and its potential extends far beyond a jar of Refrigerator Pickles and Turkey Burgers.

Pickles’ punch of acid makes them a dream pairing with traditionally creamy or fatty foods, and they also provide welcome crunch.

It’s why I love them as a variation on potato chips (Air Fryer Spicy Dill Pickle Chips) and creamy dishes like Dill Pickle Chicken Salad.

That crunch + acid makes dill pickle a winner for creamy dips, and this easy dill pickle dip lets them star.

In typical Well Plated fashion, I lightened up this recipe by using a high protein base of Greek yogurt blended with cottage cheese. It tastes a bit like a cross between my favorite Greek Yogurt Ranch Dip and Homemade Tzatziki Sauce, with a pickle punch.

Tips for the Best Dill Pickle Dip

• Use Good Quality Pickles. Since this recipe has so few ingredients (and pickles are the star!) make sure you use high quality, super crunchy pickles. I like chopping up pickle spears here because you can control the size of the pieces, but thicker pickle chips work also.
• Chill for 30 Minutes. It’s hard to wait, but the chill time is critical to allow the dip to thicken up and the flavors to marry.
• Salt to Taste. Pickles are pretty salty, so start with less salt, then add to taste.

Serving Ideas

• Chips. The best. Go the extra mile by making Air Fryer Potato Chips or Air Fryer Tortilla Chips, or grab a bag of pita chips.
• Fresh Veggies. Carrots, celery, red bell peppers, and even thinly sliced radishes are all great with dill pickle dip.
• Do More Than Dip. In addition to dipping, I love a big dollop of this dip on top of meal bowls like this Burger Bowl and on Smash Burgers in place of pickles.

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Dill Pickle Dip

Creamy, crunchy, bright, and tangy, this easy dill pickle dip is made with a Greek yogurt base, lots of dill, and your favorite punchy pickles! Pair with chips or veggies for an easy appetizer everyone will love!

Course Appetizer

Cuisine American

Prep Time 5 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 40kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 cup 2% cottage cheese
• ½ cup plain Greek yogurt
• ½ cup chopped dill pickles plus additional for garnish
• 2 tablespoons chopped fresh dill plus additional for garnish
• ½ teaspoon dried dill
• ¼ teaspoon garlic powder
• ¼ teaspoon onion powder
• ¼ teaspoon kosher salt plus additional to taste

For Dipping

• Potato chips
• Sliced fresh veggies carrots, cucumber, bell pepper, celery
• Pita chips

Instructions

• Blend the cottage cheese and Greek yogurt until smooth.
  
• Pour into a bowl and stir in the chopped pickles, fresh dill, dried dill, garlic powder, onion powder, and salt. Taste and adjust the seasoning as desired. Chill for 30 minutes (the dip will thicken and the flavors will marry).
  
• Transfer to a serving bowl. Top with additional fresh dill and chopped pickles to taste. Devour!
  

Video

Nutrition

Serving: 1of 6 | Calories: 40kcal | Carbohydrates: 2g | Protein: 6g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 2mg | Potassium: 75mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 53IU | Vitamin C: 0.4mg | Calcium: 50mg | Iron: 0.2mg