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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Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

The best way to get fall-off-the-bone tender ribs.

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

• Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue flavor that you love, thanks to my Homemade BBQ Sauce.
• You’ll need less than 10 minutes of prep to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
• And of course, they’re fall-off-the-bone tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

How to Make Ribs in a Crockpot

Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

Pour Half Over the Ribs. Save the rest for serving.

Slow Cook. Cook on low for 8 hours. Ribs are safe to eat at 145 degrees F, but the temperature should be at 190 degrees F or higher to ensure the most tender meat. You can use an instant read thermometer to check the exact temperature. Serve immediately with the reserved sauce, and ENJOY!

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Crockpot Ribs

This easy crockpot ribs recipe is perfect for a crowd! Slow cooked in sweet, spicy sauce for fall-off-the-bone-tender meat.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 6 servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 ½ to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
• 1 cup ketchup
• ½ cup molasses
• 2 tablespoons apple cider vinegar
• ½ teaspoon hot sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

• Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
  
• In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
  
• Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
  
• Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
  

Video

Notes

• STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
• TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
• TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out. 

Nutrition

Serving: 1(of 6), without additional sauce | Calories: 579kcal | Carbohydrates: 16g | Protein: 29g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Potassium: 731mg | Fiber: 1g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

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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

Side Dishes

Roasted Broccolini

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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.

At last, a Kale Soup Recipe that is worth getting excited about! With flavor for days, hearty and creamy white beans, and spicy turkey sausage, this soup is everything you didn’t know kale soup could be.

A kale soup that eats like a meal!

If your idea of kale soup is a green puree that leaves you hungry as soon as you finish the bowl, this kale soup recipe is here to change the game!

Like Minestrone, this kale soup makes for a hearty, satisfying meal.

• While the zippy Italian turkey sausage, Parmesan rind, and white miso are optional, if you add them to the mix, you’ll end up with so much depth and umami flavor in this kale soup.
• Eating a bowl of this soup feels like slipping on your favorite cozy cardigan. I love that it has lots of filling ingredients, which is exactly what I crave when the weather starts to turn!

How to Make Kale Soup

Prep the Kale Leaves. The easiest way to strip the leaves from the stem is to hold the thick end of the stem in one hand and use the other to run a knife down both sides of the stem. Then chop the kale into bite-sized pieces. My rule for soup is that everything should fit onto a spoon!

Brown the Sausage. A meat chopper makes it easy.

Sauté the Vegetables. This builds flavor.

Add the Miso and Garlic. Stir and cook for a minute or two.

Simmer. Add the Parmesan rind, beans, and broth. Cover and simmer for 10 minutes.

Finish. Stir in the kale; once it wilts, add the lemon juice and season to taste. Serve the kale soup topped with grated Parmesan and ENJOY!

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Kale Soup

This easy kale soup recipe is loaded with flavor thanks to Italian sausage and creamy white beans. A satisfying dinner done in under an hour!

Course Soup

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 4 -6 servings

Calories 478kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 links uncooked hot Italian turkey sausage optional (1 pound)
• 1 tablespoon extra-virgin olive oil
• 1 medium yellow onion chopped
• 4 medium carrots peeled and cut into ½-inch pieces (about 2 cups)
• 2 celery stalks chopped (about 1 cup)
• 3 garlic cloves minced (about 1 tablespoon)
• ½ teaspoon kosher salt
• ½ teaspoon ground black pepper
• ½ teaspoon red pepper flakes plus additional to taste (optional)
• 1 tablespoon white miso paste* optional
• 1 Parmesan rind* optional
• 2 15-ounce cans white beans drained and rinsed (I used Great Northern beans)
• 8 cups low-sodium chicken or vegetable broth
• 1 bunch curly or lacinato kale destemmed and chopped (5-6 cups)
• ½ lemon juiced (about 1 tablespoon)
• Grated Parmesan cheese for serving

Instructions

• If using sausage, heat a Dutch oven or similar large pot over medium heat and squeeze the sausage from the casing into the pot. Cook, breaking the sausage up into small pieces, until it’s well browned, about 6 minutes. Transfer to a bowl with a slotted spoon, leaving the drippings in the pot.
  
• Add the olive oil to the pot over medium heat. Add the onion, carrots, celery, salt, black pepper, and red pepper flakes. Cook, stirring periodically, until the vegetables are softened, about 6 minutes
  
• Add the miso and garlic. Stir and cook for 1-2 minutes, until very fragrant.
• Add the Parmesan rind (if using), and the beans and broth. Increase the heat and bring to a simmer. Cover, reduce the heat to low, and simmer for 10 minutes.
  
• Stir in the kale and sausage. Cook until just wilted, about 2 minutes. Stir in the lemon juice and season to taste with more salt, black pepper, and/or red pepper flakes.
  
• Serve hot, with grated Parmesan on top.

Notes

*I recommend using at least one of either the miso or the Parmesan rind; both will give you the best flavor!

• TO STORE: Leftovers will keep in your refrigerator for up to 4 days.
• TO REHEAT: Warm on the stovetop or in the microwave.
• TO FREEZE: Freeze kale soup for up to 6 months. Thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 4) | Calories: 478kcal | Carbohydrates: 74g | Protein: 34g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Cholesterol: 1mg | Potassium: 2169mg | Fiber: 20g | Sugar: 7g | Vitamin A: 18647IU | Vitamin C: 92mg | Calcium: 460mg | Iron: 11mg

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The next time you are tasked with feeding a large group, might I suggest a triple batch of Taco Soup? It’s an easy, delicious, and quick budget meal everyone will love!

A budget-friendly dinner done in just 10 minutes!

I’m not precisely sure what it is about many Mexican-inspired recipes that allow them to taste so good for so little dinero, but this easy taco soup is the concept incarnate.

A mere read of the ingredients—white beans, corn, tomatoes, and spices—may leave you skeptical, but trust me, it is excellent!

This taco soup boasts a tantalizing Southwest flavor (like this Crockpot Chicken Enchilada Soup), and the lovely contrast of the creamy beans with the crunchy chips pleases with every bite.

While this taco soup is by no means comparable to a truly authentic Mexican recipe or a stew that has been simmering on the stove all day, when you are looking for a quick, healthy, and tasty meal, it is hard to find a recipe better suited for the task (although, this Vegetarian Chili is equally as wonderful).

Key Ingredients

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

• White Beans. Packed with protein and loaded with fiber, the white beans make this easy taco soup filling and satisfying. (They’re also my secret ingredient in this Mexican-inspired Breakfast Quesadilla.)
• Diced Tomatoes. Lend this simple soup bold and robust tomato flavor. Try fire-roasted tomatoes for a little extra heat and depth if you’d like some extra pizzaz.
• Mexican Corn. While fresh or frozen corn is usually my preference (like in this Grilled Corn Salad), in this case, canned Mexican corn is a great option since it contributes tons of extra flavor without needing to spend extra cash.
• Water. When preparing soup on a budget, water is the obvious choice for a cooking liquid because it’s FREE. Plus it’s calorie-free and sodium-free too!.
• Parsley. Adds color and freshness.
• Spices. Other taco soups often call for a packet of taco seasoning or ranch powder. While delicious, they’re often packed with sodium. Instead, this recipe calls for a homemade spice blend of cumin, chili powder, oregano, garlic powder, and onion powder.

Recipe Variations

• Taco Soup with Ground Beef or Turkey. If you like, you can sauté lean ground beef or ground turkey on the side, pat it dry, then stir it into the soup at the end. (Or try this Healthy Turkey Chili.)
• Taco Soup with Chicken. Stir in some cooked, shredded chicken to the soup while it simmers. Here’s How to Cook Shredded Chicken.
• Taco Soup with Black Beans. Swap the white beans for black beans.

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Taco Soup

An easy taco soup recipe with beans, tomatoes, and corn that's healthy, vegetarian, and budget-friendly. It's ready in just 10 minutes!

Course Soup

Cuisine American, Mexican

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Total Time 10 minutes minutes

Servings 6 servings

Calories 81kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 cans Great Northern Beans (14-ounce cans) rinsed and drained
• 1  can diced tomatoes in their juices (28 ounces)
• 1 can Mexican-style corn (14 ounces) drained
• 1 cup water
• 2 tablespoons chili powder
• 2 teaspoons dried parsley flakes
• 2 teaspoons ground cumin
• ¾ teaspoon dried oregano
• ¾ teaspoon garlic powder
• ¾ teaspoon onion powder
• ¾ teaspoon kosher salt
• ½ teaspoon ground pepper
• Toppings: Crushed tortilla chips freshly grated cheese (I like sharp cheddar), sour cream or plain non-fat Greek yogurt, freshly chopped cilantro, avocado

Instructions

• Combine all of the ingredients in a large, deep soup pot over medium heat. Stir to combine.
  
• Continue heating until warmed through. Taste, adding additional salt and pepper as desired. Serve hot with desired toppings.
  

Video

Notes

• TO STORE: This easy taco soup may be kept in the fridge for up to 5 days when stored in an airtight container.
• TO FREEZE: Store easy taco soup in a freezer-safe container for up to 3 months. Defrost overnight in the fridge before heating.
• TO REHEAT: Warm chilled soup on the stovetop until heated through. You may also warm in the microwave for several minutes until steaming.

Nutrition

Serving: 1(of 6) without toppings | Calories: 81kcal | Carbohydrates: 19g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 339mg | Fiber: 3g | Sugar: 4g | Vitamin A: 942IU | Vitamin C: 12mg | Calcium: 48mg | Iron: 2mg

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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Mosey on up to the kitchen table and dig into this hearty Cowboy Stew! With ground beef, kielbasa, beans, tender potatoes, and veggies simmered in a seasoned tomato base, it’s got chili vibes but packs in even more satisfaction. Yee haw!

A hearty dinner your whole family will love!

Cowboy stew has a fun name, but this is a recipe with some SERIOUS satisfaction.

What makes it so darn good? Let’s dig in!

• Hearty and Packed With Protein. With 28 grams per serving (and leftovers so you can have a protein-packed lunch tomorrow!), this is a recipe that fills you up without weighing you down.
• Easy Enough for Weeknights. Cowboy stew comes together in under an hour and every part of the process is simple—similar to Healthy Turkey Chili, Vegetarian Chili, and other chili recipes. It’s also a complete meal in a single pot, which means fewer dishes to clean!
• Kid-Friendly Dinner. I mean, the name alone pretty much guarantees this recipe will be a hit with the kiddos—and although cowboy stew is spiced, it’s not spicy, so it has a mild flavor perfect for picky eaters. (Check out this Cowboy Chicken recipe too.)

How to Make Cowboy Stew

Cook the Kielbasa. Get it browned and crispy on both sides.

Brown the Beef. Add the remaining oil and brown the ground beef.

Sauté the Veggies. Cook the onions, carrots and bell pepper until softened, then stir in the garlic and seasonings. 

Deglaze. Add a cup of broth and scrape up the browned bits from the bottom of the pan. Then add the remaining broth and tomatoes.

Simmer. Cook for 12 to 15 minutes over low heat.

Finish. Stir in the frozen peas and corn. Ladle the cowboy stew into bowls and serve with cilantro for garnish. ENJOY!

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Cowboy Stew

With ground beef, kielbasa, beans, potatoes and veggies, this hearty cowboy stew recipe is super satisfying! A one pot meal full of flavor!

Course Dinner, Main Course, Soup

Cuisine American

Prep Time 10 minutes minutes

Cook Time 40 minutes minutes

Total Time 50 minutes minutes

Servings 8 servings

Calories 445kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 tablespoons extra-virgin olive oil divided, plus additional as needed
• 13 ounces kielbasa cut into ¼-inch-thick coins
• 1 pound lean ground beef 90/10
• ½ medium yellow onion diced, about 1 cup
• 2 medium carrots diced into ¼-inch pieces, about 1 cup
• 1 red bell pepper diced, about 1 cup
• 3 garlic cloves minced, about 1 tablespoon
• 1 ½ teaspoons chili powder
• 1 teaspoon cumin
• 1 teaspoon kosher salt
• 4 cups low-sodium beef broth divided
• 1 (28-ounce) can crushed tomatoes
• 2 cups diced butter potatoes about 7 small potatoes
• 1 (15-ounce) can kidney or pinto beans
• 1 (13-ounce) bag frozen mixed peas and corn
• Chopped fresh cilantro for garnish

Instructions

• Heat 1 tablespoon of the oil in a large stock pot or Dutch oven over medium heat. Add the kielbasa and cook, undisturbed, until browned and crisp, about 2 minutes per side. Transfer to a plate.
  
• Heat the remaining 1 tablespoon oil in the same pot over medium heat. Add the beef in a single piece and sear, undisturbed, until browned, about 3 minutes. Flip and sear the other side until browned, about 2 to 3 minutes. Break the block into 4 pieces and continue to cook for another minute or so, then break into small crumbles. Transfer the meat to a plate–don’t worry if it’s not cooked through.
  
• If the pot is dry, add another drizzle of olive oil. Add the onions, carrots, and bell pepper and cook, stirring occasionally, until softened, about 5 minutes. Add the garlic, chili powder, cumin, and salt, and cook for 1 minute, until fragrant.
  
• Add about 1 cup of the broth and scrape up any browned bits on the bottom of the pot. Add the remaining broth and tomatoes, along with the beef and any juices that have collected, the kielbasa, potatoes, and beans.
  
• Bring to a simmer, reduce the heat to low to maintain a simmer, and cook for 12 to 15 minutes, until the potatoes are tender.
• Add the frozen peas and corn and cook until bright green, 1 to 2 minutes. Serve hot, garnished with cilantro.
  

Notes

• TO STORE: Transfer cowboy stew to an airtight container and store in the refrigerator for up to 3 days.
• TO REHEAT: Reheat the stew on the stovetop over medium heat, stirring occasionally, until warmed through. You can also reheat in the microwave.
• TO FREEZE: Transfer the stew to a freezer-safe container or freezer bag. Freeze for up to 3 months; thaw overnight in the refrigerator before reheating. (Note that potatoes don’t freeze very well, so they will be a bit mealy afterwards. Since they’re not the main ingredient here, it’s not that noticeable.)

Nutrition

Serving: 1(of 8) | Calories: 445kcal | Carbohydrates: 39g | Protein: 28g | Fat: 21g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 10g | Trans Fat: 0.2g | Cholesterol: 67mg | Potassium: 1.462mg | Fiber: 9g | Sugar: 8g | Vitamin A: 3.52IU | Vitamin C: 53mg | Calcium: 97mg | Iron: 5mg

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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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