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Cream Cheese Gravy

This creamy cream cheese gravy takes your country beef gravy recipe to a whole new level in this skinny sauce. When I say I have invented the BEST gravy sauce, I MEAN IT! This lightened up cream cheese gravy is so creamy and delicious, it is perfect on anything, and SO easy to make. But, what should you pair with this? You can try some meatballs and noodles, like a Swedish Meatballs. Alternatively, try some air fried chicken for a Country fried chicken with creamy gravy dish. The true winner could be mashed potatoes though! The choices are endless.

I experimented a ton to get the perfect creamy cream cheese gravy. It needed to be thick, but not too thick. Seasoned, but not overly seasoned to take away from the main dish. Lastly, quick and easy, that was a big deal. A quick gravy is important as it is usually an accessory to a meal. Who has time to make a long, complicated gravy recipe when you have a whole entire meal as well? Not me. This recipe takes about 5 minutes or so and can be made in between two steps of another recipe.

Take a look at this cream cheese gravy over my meatballs recipe.

This creamy gravy takes your country beef gravy to a whole new level in this skinny sauce.
Cream Cheese Gravy with Meatballs

If you are looking for more of your typical gravy, that is not this creamy country gravy, try my light gravy recipe.

Quick Tips From Allie Carte

  • This can be a creamy beef, chicken or vegetarian gravy
  • Use this over all your favorite dishes
  • Use this as a skinny sauce for dipping

What You Need to Make This Cream Cheese Gravy

No special cooking gadgets are necessary, just grab a pan and turn on your stove! The ingredients list is minimal and you should basically have everything in stock.

  • Light margarine
  • Broth
  • Flour
  • Cream cheese
  • Seasonings
Light Margarine

If you know me, you know I love my light margarine. This is more of a healthy or skinny cream cheese gravy sauce recipe, therefore, light margarine it is. However, you do not have to use light margarine. You are more than welcome to use a regular margarine or butter. Whatever you like or have on hand will be okay.

Broth

Typically, I have chicken broth on hand. It just has a very nice neutral, yet slightly meaty, taste to it. I usually make this dish with chicken broth; however, you can use another type of broth. Beef broth would make a delicious creamy beef gravy. Alternatively, use a vegetable broth if you are vegetarian. Additionally, you can do a water and broth concentrate mixture. Any one of these options will work well. Just be mindful that I use low sodium broth and if you are using regular broth, you will have to adjust the salt content.

Cream Cheese

Like I said, this is a lightened up cream cheese gravy. Therefore, ⅓ less fat cream cheese it is! You can use regular cream cheese, if that is what you have and like. It will turn out the same. If I remember, which I usually do not, I like to leave my cream cheese on the counter for a little, to soften, as it is easier to melt into the gravy.

Cream Cheese Gravy Recipe
Cream Cheese Gravy Recipe

How to Make Cream Cheese Gravy

I experimented a ton to get the perfect creamy cream cheese gravy. It needed to be thick, but not too thick. Seasoned, but not overly seasoned to take away from the main dish. Lastly, quick and easy, that was a big deal. A quick gravy is important as it is usually an accessory to a meal. Who has time to make a long, complicated gravy recipe when you have a whole entire meal as well? Not me. This recipe takes about 5 minutes or so and can be made in between two steps of another recipe.

If I remember, which I usually do not, I like to leave my cream cheese on the counter for a little, to soften, as it is easier to melt into the gravy. However, you really do not have to do this, it will just take slightly longer to melt.

Start by heating a medium sized pan over medium heat. I like using a pan that has slightly higher sides as to not overflow it and make a mess.

Once heated, add the light margarine and swirl around the pan until melted. Pour in the broth and stir everything together. Slowly sprinkle in the flour while whisking vigorously to get any clumps out. Sprinkle on the seasonings and mix to combine.

Bring the mixture to a slight simmer, then add in the cream cheese. Whisk together as the cream cheese melts then bring the mixture to a slight simmer. Simmer for about 2 minutes, until your desired thickness is reached. Be cautious as it will thicken more when removed from heat and cooled down.

What to Pair with This Gravy

I make this gravy all the time, it is absolutely, insanely delicious and I crave it almost everyday.

Recently, I have served it over meatballs and noodles, like a Swedish Meatballs. It is like a skinny pasta sauce!

Swedish Meatballs with Cream Cheese Gravy - like a skinny sauce
Swedish Meatballs with Cream Cheese Gravy

Another idea that I love to do is an air fried chicken cutlet, but the breading is half biscuit mix and half flour. It turns out like a Country fried chicken recipe.

Air Fried Country Fried Chicken with Cream Cheese Gravy
Air Fried Country Fried Chicken with Cream Cheese Gravy

Use the same method, but with cube steak for a country fried steak and creamy gravy recipe. This is great with the creamy gravy and beef broth.

Country Fried Beef Steak with Creamy Cheese Gravy
Country Fried Steak with Cream Cheese Gravy

Otherwise, serve this over some mashed potatoes, make copycat KFC bowls or anything you wish! Dip it into fries as well, it is like a skinny cream sauce. It is truly great on so many dishes.

Leftovers

Leftovers should be okay in the fridge, in an air tight container for a couple of days. When reheating, I typically just put everything in the microwave. With the leftover cream cheese, you have to make my hamburger Mac and cheese, there is zero negotiation here.

Make sure you save this recipe for your next Christmas or Thanksgiving celebration! It will surely impress your family.

Video Tutorial

If you are more of a visual learner, watch me make this gravy then come back here for a more detailed summary of ingredients and the full recipe.

Cream Cheese Gravy

When I say I have invented the BEST gravy sauce, I MEAN IT! This lightened up cream cheese gravy is so creamy and delicious, it is perfect on anything, and SO easy to make.

This creamy cream cheese gravy takes your country beef gravy recipe to a whole new level in this skinny sauce.

Cream Cheese Gravy

This creamy cream cheese gravy takes your country beef gravy recipe to a whole new level in this skinny sauce.
5 from 3 votes
Print Recipe Pin Recipe
Prep Time 0 minutes
Cook Time 5 minutes
Total Time 5 minutes
Course Sauce
Servings 4 people
Calories 47 kcal

Equipment

  • Stovetop

Ingredients
 

  • 1 tablespoon light margarine
  • 1 cup chicken broth low sodium
  • 2 teaspoons all-purpose flour
  • 2 ounces ⅓ less fat cream cheese
  • ¼ teaspoon salt
  • ¼ teaspoon black pepper
  • 1/16 teaspoon nutmeg

Instructions

  • Start by heating a medium sized pan over medium heat. Once heated, add the light margarine and swirl around the pan until melted. 
  • Pour in the broth and stir everything together. Slowly sprinkle in the flour while whisking vigorously to get any clumps out. Sprinkle on the seasonings and mix to combine. 
  • Bring the mixture to a slight simmer, then add in the cream cheese. Whisk together as the cream cheese melts then bring the mixture to a slight simmer. Simmer for about 2 minutes, until your desired thickness is reached. 

Nutrition

Serving: 5 tablespoonsCalories: 47kcalCarbohydrates: 2gProtein: 1gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gCholesterol: 8mgSodium: 427mgPotassium: 85mgFiber: 1gSugar: 1gVitamin A: 80IUVitamin C: 4mgCalcium: 25mgIron: 1mg
Course Sauce
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Are you on WW (Weight Watchers) and need to know how many points this cream cheese gravy is? Click this link and it will automatically calculate the points for you. The serving size is about 5 tablespoons, which is a lot of sauce!

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American

Ground Chicken Sloppy Joes

These healthy ground chicken sloppy Joes are the skinny weight watchers’ version of your favorite sloppy joe recipe. Sloppy Joes are quite simple to make and pretty easy to make healthy. I use ground chicken breast, vegetables and low sugar sauces to keep this healthy, yet enjoyable. This recipe is great to eat the meat on its own, but I also love making a sloppy Joe sandwich. Throw it on a light bun and top it with some coleslaw.

While I have tons of ground chicken recipes, this one is a must try! These ground chicken sloppy Joes are kid friendly, adult friendly, husband friendly, pretty much anyone would love these! In addition, these ground chicken sloppy Joes are a Weight Watchers friendly recipe.

Not only is this a healthy recipe, it is truly such an easy recipe. Only a few ingredients are required and it is ready in under 20 minutes. What could be better!? Plus, they make for amazing leftovers or a great meal prep.

These healthy ground chicken sloppy joes are the skinny weight watchers’ version of your favorite sloppy joe recipe.
Ground Chicken Sloppy Joes

Quick Tips from Allie Carte

  • Use a different meat
  • Substitute any of the ingredients

Since this is a healthy / skinny chicken sloppy joes recipe, I do use low sugar ingredients and sugar replacements. However, you are more than welcome to use the real deal if you do not want to use alternative sweeteners.

What You Need to Make These

No fancy equipment is required for this recipe. All you need is your stovetop and a pan!

  • Minced garlic
  • Onion
  • Bell pepper
  • Ground chicken
  • Sugar free ketchup
  • Brown sugar replacement
  • Worcestershire
  • Mustard
  • Seasonings

Substitutions and Suggestions

This recipe has vegetables in it, it is a healthy recipe after all. If you have kids or husbands, or yourself, I am not judging, who do not like vegetables, they will be totally fine with this recipe. I call this a hidden veggie meal because you barely notice the vegetables. If you want to make this spicier, add some jalapeño peppers too!

These sloppy Joes are weight watchers friendly by using ground chicken breast. If you are not following Weight Watchers, this is still just a healthy sloppy Joes recipe made with chicken, we will leave it at that. For my WW people, this is a really low point dish as chicken is free (at least for me and a lot of people) and it combines vegetables (another freebie) and very low point sauces. Pair it with a low point bun, if you have the points, or it the meat on its own. To get the exactly points value, you can click this link and it will automatically calculate the points for you!

However, if you are not looking for this to be too extremely healthy, you can substitute the ground chicken for other types of ground meat. This recipe is great with ground beef. You can also use extra lean ground beef (96% lean) to keep is still on the healthy side.

I use sugar free ketchup and brown sugar replacement. However, I know a lot of people are not comfortable with sugar free items and sugar alternatives. You are more than welcome to use whatever you have in your kitchen. Also, you can skip the sugar if you want more of a savory sloppy Joe as opposed to a sweeter one.

Ground Chicken Sloppy Joe Meat
Ground Chicken Sloppy Joe Meat

How to Make Ground Chicken Sloppy Joes

This recipe will be done in under 20 minutes. There is not much prep required and really all you have to do is cook the chicken, which does not take long.

Start by cutting up the onion and the bell pepper. You will need about 2-3 tablespoons each of diced onion and diced pepper. I buy already diced onions and peppers because I am lazy. They are a bit too big for this recipe, but I am not putting in any extra work!

Heat a medium sized pan over medium high heat. Grease it with cooking spray. Add the minced garlic, cooking for about a minute. Place the diced onion and pepper into the pan and cook for about 3 minutes, until softened.

Add in the ground chicken breast and start to break it up. Sprinkle on the seasonings and continue to mix up and break up until the chicken is fully cooked. I love using a meat chopper to get the perfect ground meat.

Once the chicken is fully cooked, reduce the heat to medium. Add in the remaining ingredients, the ketchup, sugar, Worcestershire and mustard. Mix everything together and bring to a slight simmer. Simmer the mixture for about 3 minutes, until slightly thickened. You can skip the sugar if you want a much more savory chicken sloppy Joe, as opposed to a slightly sweet dish.

Serve the ground chicken sloppy Joes as a sandwich with some coleslaw or just on its own! This meat is amazing however you want to eat it.

Video Tutorial

If you are more of a visual learner, watch me make these ground chicken Sloppy Joes then come back here for more detailed ingredients and instructions.

What to Pair with Ground Chicken Sloppy Joes

These sloppy Joes are great as a sandwich with coleslaw. You can also add some pickles or a slice of cheese on top as well. I really enjoy this meat on its own, just with a fork or spoon. Typically, I will pair it with some roasted potatoes, air fried French fries or Mac and cheese, you cannot go wrong with any of those. You can play up the brown sugar flavoring by adding my candied carrot chips or my crunchy crack broccoli. Alternatively, just try this with a simple salad for a truly skinny chicken sloppy Joes recipe.

If you are making this for a crowd, you can make them into mini sliders. They make for an amazing appetizer to please the entire crowd. Plus, you can easily double or triple this recipe depending on how many people you are feeding. This is also a great idea if making them for younger children who do not eat as much.

Ground Chicken Sloppy Joes

These healthy ground chicken sloppy Joes are the skinny weight watchers’ version of your favorite sloppy joe recipe. Sloppy Joes are quite simple to make and pretty easy to make healthy. I use ground chicken breast, vegetables and low sugar sauces to keep this healthy, yet enjoyable.

These healthy ground chicken sloppy joes are the skinny weight watchers’ version of your favorite sloppy joe recipe.

Ground Chicken Sloppy Joes

These healthy ground chicken sloppy Joes are the skinny weight watchers’ version of your favorite sloppy joe recipe. Sloppy Joes are quite simple to make and pretty easy to make healthy. I use ground chicken breast, vegetables and low sugar sauces to keep this healthy, yet enjoyable. 
3.59 from 29 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Course, Main Dish
Cuisine American
Servings 4 people
Calories 155 kcal

Equipment

  • Stovetop

Ingredients
 

  • 4 cloves minced garlic
  • ⅛ cup diced white onion
  • ⅛ cup diced bell pepper
  • 1 pound ground chicken breast
  • 1 tablespoon garlic powder
  • 1 tablespoon onion powder
  • 1 teaspoon paprika
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • ½ cup sugar free ketchup
  • 1 tablespoon Worcestershire sauce
  • 1 tablespoon brown sugar replacement
  • 1 tablespoon mustard dijon

Instructions

  • Start by cutting up the onion and the bell pepper. You will need about 2-3 tablespoons each of diced onion and diced pepper. 
  • Heat a medium sized pan over medium high heat. Grease it with cooking spray. Add the minced garlic, cooking for about a minute. Place the diced onion and pepper into the pan and cook for about 3 minutes, until softened. 
  • Add in the ground chicken breast and start to break it up. Sprinkle on the seasonings and continue to mix up and break up until the chicken is fully cooked. 
  • Once the chicken is fully cooked, reduce the heat to medium. Add in the remaining ingredients, the ketchup, sugar, Worcestershire and mustard. Mix everything together and bring to a slight simmer. Simmer the mixture for about 3 minutes, until slightly thickened. You can skip the sugar if you want a much more savory chicken sloppy Joe, as opposed to a slightly sweet dish. 

Nutrition

Calories: 155kcalCarbohydrates: 5gProtein: 25gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 510mgPotassium: 523mgFiber: 1gSugar: 1gVitamin A: 80IUVitamin C: 5mgCalcium: 28mgIron: 1mg
Keyword Ground Chicken/Turkey
Course Main Course, Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Want to know how many Weight Watchers points this is? Click the link and your points will be automatically calculate for you! It is one point for me because I have chicken as a zero point food, so the sauce is one point! Remember, it does not include the bun, this recipe is for the meat. However, if you want to make this a sandwich, you can add a bun into the recipe builder.

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Air Fryer

Air Fryer Crispy Corn

This air fryer crispy sweet corn recipe is roasted to perfection and tastes just like the Wingstop cajun fried corn. I think I definitely found the secret to making the best and easiest corn, and that is in the air fryer. Honestly, I was a little afraid that I would end up making popcorn, but I experimented a ton and air fryer corn comes out so crispy, tender and truly just better than another other corn. Have you ever had the Wingstop cajun corn, well this recipe is basically exactly that. But, I made it healthier and probably more delicious.

I have been more and more into corn lately, especially sweet corn. Is popcorn included in that? Because I have always been a popcorn gal. I have never loved corn on the cob, it is so difficult to eat. But I think I cracked the code. You have to cut it up first, it is easier to eat, you know, like cut the pieces of corn into two or three chunks. Plus, air fryer roasted corn will truly change your life.

Fun Fact

One of the times that I made this cajun fried corn, my husband was putting up our new ceiling fan. He said he didn't need my help for a little. I decided to make a little appetizer with some of the corn that I had. Of course, it had to be air fryer crispy corn. It really does not take long to make this corn, just about 15 minutes. But as it was finishing up, he of course needed my help. But it was too late. The corn had sucked me in and there was no going back. I was in a corn trance, just devouring them all. It all worked out, I got my fan and my corn!

This recipe can be easily doubled, tripled, or more, for a crowd. However, it can also be modified for just one person. These made great leftover too, I stored them in the fridge. Then, I just popped them back in the air fryer for a couple minutes the next day until they were warm again.

This air fryer crispy sweet corn recipe is roasted to perfection and tastes just like the Wingstop cajun fried corn.
Air Fryer Crispy Corn

How could you not want to just devour this. You can see how some of the corn got roasted to perfection in the air fryer while some stay nice and tender. It is truly the best way to make corn. This air fryer sweet corn is PERFECT with my homemade greek yogurt ranch. Trust me, you have to try them together.

Homemade Healthy Ranch
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What You Need to Make Air Fryer Crispy Corn

Make air fryer roasted corn in the air fryer, it is truly the best. First off, you will need an air fryer, you can use a rack type air fryer but I really like a basket type air fryer for this recipe. Air fryer corn is really the best way I have ever had corn; however, if you do not have an air fryer, that is okay. There are many other ways to make corn. You can bake it in the oven, a pressure cooker, grill, tons of options that we will go over later.

Now, for the actual ingredients, it is pretty simple. You will just need some corn, butter and seasonings.

  • Corn
  • Cooking spray
  • Light margarine
  • Minced garlic
  • Salt
  • Black pepper
  • Ground red pepper
  • Cumin

Information and Substitutions

Cutting corn is such a pain. I grabbed these mini corns that are already the perfect size for this recipe. However, you can just buy ears of corn and cut them yourself. If you are cutting the corn yourself, first, cut off the skinny ends. This will ensure that everything cooks evenly, the skinny ends will burn to a crisp. Then, just cut the corn in half evenly, you will get two good mini corn pieces per ear of corn.

The key for air fryer crispy corn is cooking spray. This will mimic actual deep frying, without all the oil. Typically, I use a butter flavored one because it just adds more butter flavor.

I always have and use light margarine. My favorite is ICBINB, the light one. However, if you do not want to use margarine, or just have something else that you like, you can certainly use that. It does not matter too much.

For the seasonings, I am a wimp. Let's just put that out there right now. Yes, this is an air fried cajun corn recipe, but I am a wimp. It is a bit spicy, but if you cannot handle your spice, like me, you will probably be able to eat this just fine. However, if you want something spicier, increase the ground red pepper in the recipe.

If you just want this recipe for the air fryer corn part and not the cajun seasonings, just cook the corn and use it for anything you need. The air fryer crispy corn is great with lots of toppings.

Cajun Fried Corn
Cajun Fried Corn

How to Make Air Fryer Crispy Corn

First, preheat the air fryer to 400 degrees. Then, cut up the ears of corn. Cut off the skinny ends, you want to make sure the corn is pretty even in width to cook evenly. The skinny ends would just burn to a crisp. Cut off the skinny ends, then cut the remaining corn in half. You will get two good pieces of corn per ear.

Spray the corn with cooking spray, then air fry for about 13 minutes, or until your desired crispiness. Every 5 minutes, flip and spray the corn with more cooking spray.

Meanwhile, melt the margarine in a medium sized pan over medium heat. Once melted, add the minced garlic and cook until it reaches a nice golden color, about 3 minutes. Remove the pan from the heat and add in the seasonings, mixing to combine.

For the seasonings, I am a wimp. Let's just put that out there right now. Yes, this is an air fried cajun corn recipe, but I am a wimp. It is a bit spicy, but if you cannot handle your spice, like me, you will probably be able to eat this just fine. However, if you want something spicier, increase the ground red pepper in the recipe.

Once the corn is done, add it to the pan and toss the pieces in the butter sauce. Serve with ranch and enjoy!

Wingstop Cajun Corn Recipe with Ranch
Wingstop Cajun Corn Recipe with Ranch

Alternative Cooking Methods

Air fryer sweet corn is really the best way I have ever had corn; however, if you do not have an air fryer, that is okay. There are many other ways to make corn. The instructions will start off the same, making sure the cut the corn in half and cutting off the skinny ends. Then, you can bake it in the oven, a pressure cooker, grill, tons of options that we will go over now.

Oven

Preheat the oven to 425 degrees. Wrap each piece of corn in aluminum foil and place on a baking tray. Bake in the oven for about 20 minutes, until done. Make sure to turn the corn over halfway through.

Instant Pot

Add a cup of water to the bottom of the pressure cooker. Place the rack in. Set the corn straight up and pressure cook for 3-4 minutes.

Grill

Alternatively, you can grill the corn for about 15 minutes. Make sure to soak the corn in water for 15 minutes before, as to not catch it on fire.

What to Serve with Air Fryer Crispy Corn

You need to try this with ranch, either store bought or my healthy homemade ranch. I know it seems weird but I promise, it makes this recipe that much better. If you want to keep up the spice, try my spicy ranch, the recipe is in this one.

If you are going for a good copycat Wingstop cajun corn recipe, obviously serve this with some wings! I have an amazing crispy cornstarch chicken wing recipe. Seriously, the best and only chicken wing recipe you will want or need. You can also try my boneless wings recipe if you are more into those.

If going a little healthier, try this out with my Mexican street corn recipe, you cannot have too much corn! If keeping up with the spice, I have two cajun recipes, a cajun chicken Alfredo or an instant pot chicken cajun boil.

Loving air fried vegetables? Try out my ranch carrot bites.

Video Tutorial

Are you more of a visual learner? Watch my video tutorial then come back here for detailed ingredients and instruction.

Air Fryer Crispy Corn

This air fryer crispy sweet corn recipe is roasted to perfection and tastes just like the Wingstop cajun fried corn. I think I definitely found the secret to making the best and easiest corn, and that is in the air fryer.

Air Fryer Crispy Corn

Air Fryer Crispy Corn

This air fryer crispy sweet corn recipe is roasted to perfection and tastes just like the Wingstop cajun fried corn. I think I definitely found the secret to making the best and easiest corn, and that is in the air fryer.
4.60 from 10 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 13 minutes
Total Time 18 minutes
Course Appetizer, Sides
Cuisine American, Copycat
Servings 3 people
Calories 116 kcal

Equipment

Ingredients
 

  • 3 ears of corn
  • cooking spray
  • 2 tablespoons light margarine
  • 4 cloves minced garlic
  • ¼ teaspoon salt
  • ⅛ teaspoon black pepper
  • ½ teaspoon cumin
  • ½ teaspoon ground red pepper

Instructions

  • First, preheat the air fryer to 400 degrees. 
  • Then, cut up the ears of corn. Cut off the skinny ends, you want to make sure the corn is pretty even in width to cook evenly. Then cut the remaining corn in half. You will get two good pieces of corn per ear. 
  • Spray the corn with cooking spray, then air fry for about 13 minutes, or until your desired crispiness. Every 5 minutes, flip and spray the corn with more cooking spray. 
  • Meanwhile, melt the margarine in a medium sized pan over medium heat. Once melted, add the minced garlic and cook until it reaches a nice golden color, about 3 minutes. Remove the pan from the heat and add in the seasonings, mixing to combine.
  • Once the corn is done, add it to the pan and toss the pieces in the butter sauce. Serve with ranch and enjoy!

Nutrition

Serving: 2 piecesCalories: 116kcalCarbohydrates: 19gProtein: 3gFat: 1gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 1gSodium: 209mgPotassium: 273mgFiber: 2gSugar: 6gVitamin A: 312IUVitamin C: 8mgCalcium: 13mgIron: 1mg
Course Appetizer, Sides
Cuisine American, Copycat
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Want to know how many WW points this is? Click the link and it will automatically calculate the points for you. You can see that I only have 2.5 pieces of corn in there because we cut off the skinny ends and do not use three whole ears of corn.

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Air Fryer

Crispy Cornstarch Chicken Wings

I have cracked the code for the juiciest and crispiest chicken wings - these crispy cornstarch chicken wings are lightly breaded and made in the convention oven, then finished in the air fryer for that fried taste, without all the oil. Do you ever make chicken wings in the oven? They come out extremely juicy, but not crispy at all. But then, do you ever make them in the air fryer? While they are super crispy, they are terribly dry on the inside. I have been working on the secret formula for the best of both worlds, and the secret ingredient... cornstarch.

Secrets to Crispy Cornstarch Chicken Wings

Corn Starch

The secret to crispy chicken wings, is, well obviously, cornstarch if you have been reading. A very light coating of cornstarch to the skin of the chicken wings is the first step. Season the cornstarch with just some salt and pepper, if you will be saucing the wings. Otherwise, season the cornstarch some more. For example, if making lemon pepper wings, lemon pepper seasonings would be great in the cornstarch. If you are saucing the chicken wings, the seasonings here do not make a big difference as the sauce just overpowers them. This recipe is not too much for the sauce though, more for making the actual chicken wing. However, I will definitely go over all my favorite sauces later on.

Double-Teaming (Oven and Air Fryer)

The key to cooking the chicken wings is double-teaming. First, baking the chicken wings almost fully in the convention oven. Then, placing the chicken wings in the air fryer where the cornstarch will get nice and crispy. The conventional oven will cook the chicken, while keeping in all the juices, while the air fryer will crisp them up. These will mimic fried breaded wings, but in the air fryer, without all the oil. I have tried just the oven and just the air fryer, but I truly believe you need both for the perfect crispy chicken wing.

Using a Rack

The final secret is using a rack in the oven. Place a rack over a cookie sheet, helps with messes, then place the chicken wings on the rack. Also, line the cookie sheet with aluminum, foil for east clean up. This will allow air flow to circulate around the entire chicken wing, as opposed to just the one side that is facing up. In addition, the wings will not be sitting in their own fat which will prevent them from getting crispy. I do not flip my chicken over. Honestly, the bottom side of the chicken wing, without all the skin, doesn't really get crispy anyways. Therefore, I just like to let the skin side get as crispy as possible. The bottom side will still be nice and a bit crispy, since we are using the rack; however, I just like to focus on the top side.

these crispy cornstarch chicken wings are lightly breaded and made in the convention oven, then finished in the air fryer for that fried taste, without all the oil.

Quick Tips from Allie Carte

  • Lightly coat in cornstarch
  • Add seasonings if not saucing
  • Place on a rack in the oven
  • Do not flip the chicken
  • Transfer to an air fryer to finish cooking/crisping

What You Need for Crispy Cornstarch Chicken Wings

We are going to be double-teaming the chicken here. Meaning, we are going to pretty much almost cook them in the oven, then transfer to an air fryer to finish cooking. With that being said, you will need an oven and an air fryer. Use a basket type air fryer; but, I really like a rack type air fryer as well, especially for this recipe. If you do not have an air fryer, you can bake them in the oven; however, it does not come out as crispy. Make sure you have a rack, like a cooling rack that can go in the oven, we will be cooking the wings on this.

For the ingredients, basically you just need to grab some cornstarch and wings; however, I like to use some salt too.

  • Wings
  • Cornstarch

If you have whole chicken wings, cut at the joints to remove the wing tip and divide into the flats and drums. I prefer buying them separate, for obvious reasons, but that is not always possible. Fun fact, I despise chicken drums. I mean, I will totally eat them no problem. But, if I am going anywhere, I will request all flats. I do not care, charge me the $3, it is a luxury I will not give up.

Cornstarch is really important here. You might see a lot of people say to use baking powder. No, forget that, it has an aluminum taste. No one wants that. Cornstarch just provides such a crispier skin as well. I have done many taste tests and comparisons but cornstarch always wins.

Seasonings

I am more of a saucy type wing person. But, I do like a good dry rub, especially lemon pepper. If going for a sauce route, you really do not need to season the cornstarch. I will throw in a little salt but that is it. If you do not plan on saucing your wings at the end, you will need to heavily season the cornstarch.

How to Make Crispy Cornstarch Chicken Wings

Preheat oven to 400 degrees. For an easy clean up, line a baking tray with some aluminum foil. Place a baking rack on top of the baking tray and grease that with some cooking spray.

If you have whole chicken wings, cut at the joints to remove the wing tip and divide into the flats and drumettes. I prefer buying them separate, for obvious reasons, but that is not always possible.

Season the chicken with salt and pepper, then sprinkle on a light coating of cornstarch, just enough for a very light dusting. You will only need 2-3 teaspoons for a whole pound of chicken. I do not worry too much about the cornstarch clumping, once you spray the chicken with the cooking spray, you will not even notice.

chicken wings coated in cornstarch
Oven Baking

The first step in baking the chicken wings is the convention oven. Place the chicken on the baking rack, skin side up, and spray with a little bit of cooking spray. Bake in the oven for about 30 minutes. I do not flip my chicken over. Honestly, the bottom side of the chicken wing, without all the skin, doesn't really get crispy anyways. Therefore, I just like to let the skin side get as crispy as possible. The bottom side will still be nice and a bit crispy, since we are using the rack; however, I just like to focus on the top side. You may need to adjust the time, depending on how big the chicken wings are. I get normal/smaller sized ones. If you do not have an air fryer, leave the wings in the oven for an additional, about 10 minutes here, until fully cooked.

the right side to cook on
Air Fryer Cooking

When time is starting to run out on the oven, make sure to start preheating your air fryer to 400 degrees. Having a preheated air fryer is very important to continue cooking the chicken wings. I will also grease the air fryer with cooking spray, to make sure nothing sticks.

When the 30 minutes are up and the air fryer is preheated, transfer the chicken to the air fryer, skin side up again. Spray with a little more cooking spray and air fry for another 5 minutes, until the chicken is fully cooked. I like using a meat thermometer to know exactly when the chicken is done. I typically stick it into a drum.

When the air fryer is done, you will have the juiciest chicken wings coated in a crispy cornstarch. These air fried chicken wings will mimic breaded chicken wings, without any oil.

these crispy cornstarch chicken wings are lightly breaded and made in the convention oven, then finished in the air fryer for that fried taste, without all the oil.

Saucing the Wings

When the wings are done, place them in a bowl with some sauce, tossing to coat. If you are on weight watchers (WW), be mindful of the sauces that you use, as chicken wings are already 6 points each. But hey, these convention oven / air fried chicken wings are a lot less points than typical breaded wings. I usually like to do a sugar free BBQ, sugar free sweet Thai chili or Buffalo Wild Wings has a great parmesan garlic sauce that you can buy in stores, if I am feeling extra adventurous. It is thick so I like to do half that sauce and half water, you can check out how I do that in my Boneless Wing recipe. I also made an amazing sauce that I put on my boneless wings, I call it my sweet fried sauce.

Here, I made a BBQ, Worchestire, honey mustard and garlic sauce that I randomly whipped up waiting for the wings.

chicken wings with sauce

Always serve your chicken wings with ranch. Sorry, but if you like bleu cheese, just leave right now. I am only slightly kidding. I have an amazing greek yogurt ranch that I always make with these wings.

Video Tutorial

If you are more of a visual learner, watch me make these crispy cornstarch wings then come back here for more detailed ingredients and the full recipe.

Crispy Cornstarch Chicken Wings

I have cracked the code for the juiciest and crispiest chicken wings - these crispy cornstarch chicken wings are lightly breaded and made in the convention oven, then finished in the air fryer for that fried taste, without all the oil.

Crispy Cornstarch Chicken Wings

I have cracked the code for the juiciest and crispiest chicken wings - these crispy cornstarch chicken wings are lightly breaded and made in the convention oven, then finished in the air fryer for that fried taste, without all the oil. 
4.26 from 51 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 35 minutes
Total Time 40 minutes
Course Appetizer, Main Course, Main Dish
Cuisine American
Servings 4 people
Calories 140 kcal

Equipment

Ingredients
 

  • 1 pound chicken wings
  • 2 teaspoons cornstarch
  • ¼ teaspoon salt

Instructions

  • Preheat oven to 400 degrees. For an easy clean up, line a baking tray with some aluminum foil. Place a baking rack on top of the baking tray and grease that with some cooking spray.
  • If you have whole chicken wings, cut at the joints to remove the wing tip and divide into the flats and drumettes. 
  • Season the chicken with salt (and pepper, if desired), then sprinkle on a light coating of cornstarch, just enough for a very light dusting.
  • Place the chicken on the baking rack, skin side up, and spray with a little bit of cooking spray. Bake in the oven for about 30 minutes. I do not flip my chicken over. Honestly, the bottom side of the chicken wing, without all the skin, doesn't really get crispy anyways. Therefore, I just like to let the skin side get as crispy as possible. The bottom side will still be nice and a bit crispy, since we are using the rack; however, I just like to focus on the top side.
  • When time is starting to run out on the oven, make sure to start preheating your air fryer to 400 degrees. Having a preheated air fryer is very important to continue cooking the chicken wings. I will also grease the air fryer with cooking spray, to make sure nothing sticks. 
  • When the 30 minutes are up and the air fryer is preheated, transfer the chicken to the air fryer, skin side up again. Spray with a little more cooking spray and air fry for another 5 minutes, until the chicken is fully cooked.
  • You can skip the air fryer and leave the chicken in the oven for about 35-40 minutes total, until fully cooked.

Nutrition

Calories: 140kcalCarbohydrates: 1gProtein: 11gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 2gMonounsaturated Fat: 4gTrans Fat: 1gCholesterol: 47mgSodium: 190mgPotassium: 96mgFiber: 1gVitamin A: 90IUVitamin C: 1mgCalcium: 7mgIron: 1mg
Course Appetizer, Main Course, Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Queso Smothered Chicken Casserole
This oven baked Mexican chicken and rice uses 4 ingredients for an easy weeknight dinner or meal prep. Smother cooked rice in salsa con queso, then layer moist and delicious seasoned chicken on top and cover it all in shredded Mexican cheese. 
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Wings are 6 WW points each!

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Appetizer

Meaty Queso Dip Recipe (Velveeta and Rotel)

This rich and delicious meaty queso dip recipe made with ground beef hamburger meat, Velveeta cheese and Rotel. That's it, three ingredients is all it takes! This is a quick and easy party appetizer. But, it can be used as a topping for some of your favorite sides, like loaded French fries!

This meaty queso dip a classic, easy recipe that I have been making for years. It is so simple that I didn't even think to write it up as a recipe! But hey, I realized a lot of people do not know about this amazing ground beef cheese dip. Plus, it only calls for three ingredients and no fancy cooking equipment!

This rich and delicious meaty queso dip recipe made with ground beef hamburger meat, velveeta cheese and rotel.

Quick Tips From Allie Carte

  • Substitute ground turkey breast for a lighter dish
  • Make two days in advance to prepare for a party
  • Store this Velveeta hamburger dip in the fridge for up to 4 days
  • Make it in the crock pot for a long and slow melt
  • While this is a Queso dip with meat, you can make it without

What You Need to Make This Rotel Dip Recipe

To make this Velveeta and Rotel dip, you are going to need basically three ingredients but I also throw in some seasonings.

  • Ground Beef
  • Taco Seasonings
  • Rotel
  • Velveeta Cheese
Ground Beef

Have you ever been to Tijuana Flats for their meaty queso? My family and I used to go to Tijuana Flats every Tuesday for their taco Tuesday deal. It is like $5 for two tacos or something like that. Anyways, my dad and I would always split their meaty queso. It is basically just their queso dip but with ground beef. Their meaty queso is one of my favorite things, a little bland, but it was always my favorite! I really do not think I have had it since living at home and going to taco Tuesday with my parents every week.

That's where we get into this recipe, we are recreating the Tijuana meaty queso, but better! As I said, I use ground beef for this cheese dip because that is what Tijuana does. However, it is good with ground turkey breast if you are trying to lighted it up. That being said, I still use extra lean ground beef, 96% fat-free but you can use anything that you want. This recipe is really good with sausage or chorizo as well, alternatively, try something spicy.

While I do call this a queso dip with meat, you are more than welcome to skip the meat if you are a vegetarian, or just do not want the meat. But the meat does add nice protein to keep you full.

Taco Seasonings

I always have my homemade taco seasonings on hand, I make them exactly how I like them and I think they are better than anything you can buy. Plus, when you buy a seasonings mix, you never really know what is in it. This is the taco seasonings recipe that I live and breathe for, hey, I love tacos, and is perfect to season the ground beef for this recipe. However, you can also buy a packet, just use 2/2.5 tablespoons of it!

  • ¼ teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • ¼ teaspoon black pepper
  • ½ teaspoon oregano
Rotel

This recipe calls for Rotel because it is so easy! This is a quick and easy Rotel dip recipe and we are not trying to make it complicated. Rotel is kind of like a salsa, you could say, but not quite. It is basically petite tomatoes, green chilies and spices. You are more than welcome to substitute salsa in this recipe but I prefer it with Rotel. Just be cautious as it can get a bit spicy, I am a wimp. Another alternative is to do half Rotel, half mild salsa, if you find the Rotel to be too spicy.

Velveeta

Velveeta hamburger dip will need some Velveeta! I used the 2% milk type for this recipe; however, you can use the regular. I believe Velveeta has some white queso blocks as well, if you want to try that too. If you want an extra creamy dish, add in a block of cream cheese as well.

How To Make This Meaty Queso Dip Recipe

This is a very simple recipe, you only need your stovetop (no fancy equipment) and it should be done in under 20 minutes. I like to prepare by cutting up the Velveeta into cubes before I begin.

Start by heating a large pan over medium high heat, I like using one with tall sides as we will be melting the cheese straight into this pan. Make sure to grease the pan with cooking spray or oil. I prefer cooking spray as I do not want extra oil.

Once heated, add the ground beef and let it brown for about 2 minutes per side, then start breaking it up. Before adding the beef, you can also add any minced garlic or diced onion, if you wish, but I do not think it is necessary. I love using a meat masher/chopper as it breaks up the meat very well.

After the beef is browned on both sides, start breaking it up. Sprinkle on the taco seasonings and continue to break up the beef, mixing until it is completely cooked.

Once cooked, add in the rotel and the cubes of Velveeta. Reduce the heat to medium and continue to stir everything until the Velveeta is completely melted.

What To Serve With This Queso Dip With Meat

This cheesy ground beef dip is great with chips, crackers, bell peppers or celery. Pretty much anything you love to dip into dips!

This rich and delicious meaty queso dip recipe made with ground beef hamburger meat, Velveeta cheese and Rotel.

Alternative Ways to Cook

There are many ways to make Rotel dip recipes. This recipe is great in the oven or in the crockpot/ slow cooker.

Oven

To make this Velveeta hamburger dip recipe in the oven, first start by preheating the oven to 375 degrees. Begin by browning the meat on the stovetop. Season with the seasonings, just like in my normal stovetop version. Once the beef is fully cooked, transfer that, the rotel and the cut up Velveeta to an oven safe dish. Bake for 30 minutes, uncovered, or until the cheese is creamy and delicious.

Crock Pot / Slow Cooker

Begin by browning the meat on the stovetop. Season with the seasonings, just like in my normal stovetop version. Once the beef is fully cooked, transfer that, the rotel and the cut up Velveeta to the crock pot. Cook on low for two hours, or until the cheese is creamy and delicious. I use the original crock pot brand and I love using the liners for easy clean up.

What To Do With Leftovers

As mentioned, this recipe can be made up to two days in advance, for the best tasting dip. This dip will be delicious in the fridge for up to four days, or, freeze it for up to three months. Make sure to store it in an air tight container.

Interested in More?

Interested in a whole dip spread? Pair this with my greek yogurt buffalo chicken dip (hot wing dip), skinny spinach and artichoke dip or my onion dip.

Loving this idea of queso? Try my world famous queso smothered chicken casserole or queso Mac and cheese!

Video Tutorial

More of a visual learner? Watch me make this meaty queso dip and then come back here for a more detailed step-by-step instructions guide.

Meaty Queso Dip Recipe (Velveeta and Rotel)

This rich and delicious meaty queso dip recipe made with ground beef hamburger meat, Velveeta cheese and Rotel. That's it, three ingredients is all it takes! This is a quick and easy party appetizer.

Meaty Queso Dip Recipe (Velveeta and Rotel)

This rich and delicious ground beef queso dip recipe is made with hamburger meat, Veleveeta cheese and rotel. That's it, three ingredients is all it takes! 
4.19 from 16 votes
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 18 minutes
Total Time 20 minutes
Course Appetizer
Cuisine Mexican
Servings 16 people
Calories 108 kcal

Equipment

  • Stovetop

Ingredients
 

  • 16 ounces extra lean ground beef
  • 10 ounces Rotel 1 can
  • 16 ounces Velveeta cheese 2% milk

Taco Seasonings

  • ¼ teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • ¼ teaspoon black pepper
  • ½ teaspoon oregano

Instructions

  • Prepare by cutting up the Velveeta into cubes. 
  • Start by heating a large pan over medium high heat, greased with cooking spray. I like using one with tall sides as we will be melting the cheese straight into this pan. 
  • Once heated, add the ground beef and let it brown for about 2 minutes per side, then start breaking it up. After the beef is browned on both sides, start breaking it up. Sprinkle on the taco seasonings and continue to break up the beef, mixing until it is completely cooked. 
  • Once cooked, add in the rotel and the cubes of Velveeta. Reduce the heat to medium and continue to stir everything until the Velveeta is completely melted, it should take about 10 minutes for it to melt. (or bake in the oven for 30 minutes at 375 degrees, or in the crock pot for two hours on low)

Nutrition

Calories: 108kcalCarbohydrates: 5gProtein: 12gFat: 5gSaturated Fat: 3gTrans Fat: 1gCholesterol: 29mgSodium: 509mgPotassium: 242mgFiber: 1gSugar: 3gVitamin A: 344IUVitamin C: 2mgCalcium: 175mgIron: 1mg
Keyword Meat
Course Appetizer
Cuisine Mexican
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

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Click this link and your WW points will be automatically calculated for you!

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Chicken/Turkey

Sweet and Sour Baked Chicken Thighs

These are my sweet and sour baked chicken thighs and they are made with my healthy and skinny sauce, first, seared on the stove, then fully cooked in the oven. Recreating takeout food at home is one of my favorite things, or as I call it, takeout fakeout! Sweet and sour chicken is one of my first recipes on here. You know the classic breaded chicken nuggets with that sweet sauce. Ugh, so good! Well, it is my first because it is one of my favorites! It has been a long time since I made sweet and sour chicken. But I was also looking for ways to switch it up. So here it is, my sweet and sour baked chicken thighs.

Marinate these in my super secret sweet and sour sauce all day, for the best and juiciest chicken. Then, we sear them on the stove to get a good crisp on the skin. We will pop them in the oven to finish cooking. While the chicken is cooking, we will thicken up the marinade into a sauce to drizzle over the chicken. I call this my skinny or healthy sweet and sour chicken because the sauce is low and sugar and we do not use oil.

These are my sweet and sour baked chicken thighs and they are made with my healthy and skinny sauce, first, seared on the stove, then fully cooked in the oven.

If you know me, you know I love my sauce. In all, or at least most, of my recipes, I always add enough sauce for rice and veggies. This recipe is no different, as there will be a plethora of sauce for anything you could possibly need. I mean come on, who wouldn't want this healthy sweet and sour sauce. You can also use this recipe just for the sauce and skip the chicken part.

Quick Tips From Allie Carte

  • Use any cut of chicken or any type of meat
  • Make extra sauce, you are going to want this for days!

What You Need for Sweet and Sour Baked Chicken Thighs

This is a recipe for three chicken thighs, three servings. Adjust the servings anywhere from 1 to 100 servings, you can easily modify this recipe for the amount of servings that you need.

  • Chicken thighs
  • Sauce

I know that list makes it look very easy, but you really only need the chicken thighs and the sauce. Yeah, the sauce has a couple ingredients but we will get into that.

This recipe is for chicken thighs. I am honestly not the biggest fan of chicken thighs. While I do love them occasionally, and there is a time and a place for them, they are just not my favorite. They were honestly amazing in this recipe, and I do really enjoy eating them. They are just not my all time favorite chicken to eat.

With that being said, you can substitute any cut of chicken or type of meat in this recipe. If you want a classic breaded version, try my air fryer sweet and sour chicken. This recipe would be great with shrimp or pork as well. Again, if you just want the sauce, you can use the recipe for just the sauce as well.

If you are on weight watchers, this sauce is zero points and the only points value comes from the chicken. Therefore, if you use a lean type of chicken, this could be zero points!

Healthy Sweet and Sour Sauce

For the sauce, we will need a couple of ingredients. I typically have all of these in my house, they are just basic ingredients.

  • Brown sugar replacement 
  • Apple cider vinegar
  • Soy sauce
  • Sugar free ketchup
  • Garlic powder
  • Salt

For this recipe, I use a lot of sugar free items; however you do not have to. But this is my skinny sweet and sour chicken, which is why I use those items, and honestly, I do like them and do not notice a difference.

For the brown sugar replacement, I typically go with Swerve brand. However, you can use like a Splenda blend or just a normal brown sugar. Substitute the apple cider vinegar with white vinegar. I typically have apple cider vinegar as I use it for many recipes. The soy sauce I use is low sodium. However, if you have regular soy sauce, just be cautious of the extra salt that you use. Finally, sugar free ketchup, because, like I said, we are using sugar free items in this recipe. You are more than welcome to substitute regular ketchup.

How To Make Sweet and Sour Baked Chicken Thighs

Start by marinating the chicken. Combine all the ingredients for the sauce in a bowl, stirring together. Place the chicken and sauce in a baggie or airtight container. Marinate in the fridge for at least 30 minutes or up to all day. I typically like to do this before work or panic call my husband at lunch when I forget, since he works at home. Either works!

When it is time to cook, preheat the oven to 350 degrees. Prepare by lining a baking tray with cooking spray.

Grease a pan with cooking spray and heat up over medium high heat. Once heated, add the chicken thighs, skin side down, leaving the marinade in the bag. Sear about a minute or two per side, then add in the marinade. According to the FDA, you can eat a marinade, as long as it comes to a boil. Bring the marinade to a simmer, and let the chicken cook for another 2-3 minutes per side.

Transfer the chicken thighs to the greased baking tray. I use a meat thermometer probe to know exactly when the meat is ready. Bake in the oven for about 15-17 minutes, until fully cooked.

As the chicken is cooking, reduce the heat to a low/medium and bring the sauce back up to a simmer. Then, simmer for a couple minutes, until desired thickness.

When the chicken is ready, spoon the sauce back over and enjoy!

Making Just the Sauce or without Using it as a Marinade

If you want just the sauce, or if you do not feel comfortable eating a marinade as a sauce, I have you covered. First combine all the ingredients for the sauce in a bowl. Heat a small/medium pan over low/medium heat. Add the sauce and bring to a simmer, simmering for a couple minutes.

The key here is a slurry. A slurry is just a combination of cornstarch and water to thicken sauces. Combine 1 tablespoon of cornstarch with 1 tablespoon of cold water. Pour a little into the sauce and continue to stir. Keep the sauce as a simmer and add as much of the slurry as needed until thickened.

What to Serve with Sweet and Sour Baked Chicken Thighs

you know me, you know I love my sauce. In all, or at least most, of my recipes, I always add enough sauce for rice and veggies. This recipe is no different, as there will be a plethora of sauce for anything you could possibly need. I mean come on, who wouldn't want this healthy sweet and sour sauce. You can also use this recipe just for the sauce and skip the chicken part.

I make this with my instant pot rice or stovetop rice. This recipe is amazing with just some steamed broccoli, my crunchy crack broccoli or my candied carrot chips.

Classic Sweet and Sour Chicken

If you are looking for a classic sweet and sour chicken recipe, you have to try my air fryer sweet and sour chicken. It will blow you away!

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If you love this classic takeout fakeout dish, try out my general tso chicken, sesame chicken or orange chicken!

What To Do With Leftovers

The leftovers should be good in the fridge for about 4 days, in an airtight container. Leftover sauce can be used for just about anything, I also have an instant pot sweet and sour chicken recipe that uses this sauce. If you have leftover thighs, try out my garlic butter chicken thighs.

Video Tutorial

Are you more of a visual learner? You can watch a video tutorial then come back here for a more detailed list of ingredients and instructions.

Sweet and Sour Baked Chicken Thighs

These are my sweet and sour baked chicken thighs and they are made with my healthy and skinny sauce, first, seared on the stove, then fully cooked in the oven. Recreating takeout food at home is one of my favorite things, or as I call it, takeout fakeout!

Sweet and Sour Baked Chicken Thighs

These are my sweet and sour baked chicken thighs, and they are made with my healthy and skinny sauce, first, seared on the stove, then fully cooked in the oven. Recreating takeout food at home is one of my favorite things, or as I call it, takeout fakeout! 
4.12 from 34 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, Main Dish, Sauce
Cuisine Takeout
Servings 3 thighs
Calories 262 kcal

Equipment

  • Stovetop
  • Oven

Ingredients
 

  • 3 chicken thighs

Sauce

  • 4.5 tablespoons brown sugar replacement
  • ⅓ cup apple cider vinegar
  • 1.5 tablespoons soy sauce low sodium
  • 3 tablespoons sugar free ketchup
  • 1 teaspoon garlic powder
  • ½ teaspoon salt

Instructions

  • Start by marinating the chicken. Combine all the ingredients for the sauce in a bowl, stirring together. Place the chicken and sauce in a baggie or airtight container. Marinate in the fridge for at least 30 minutes or up to all day. 
  • When it is time to cook, preheat the oven to 350 degrees. Prepare by lining a baking tray with cooking spray. 
  • Grease a pan with cooking spray and heat up over medium high heat. Once heated, add the chicken thighs, skin side down, leaving the marinade in the bag. Sear about a minute or two per side, then add in the marinade. Bring the marinade to a simmer and let the chicken cook for another 2-3 minutes per side.
  • Transfer the chicken thighs to the greased baking tray. Bake in the oven for about 15-17 minutes, until fully cooked. 
  • As the chicken is cooking, reduce the heat to a low/medium and bring the sauce back up to a simmer. Then, simmer for a couple minutes, until desired thickness.
  • When the chicken is ready, spoon the sauce back over and enjoy!

Nutrition

Serving: 1 chicken thighCalories: 262kcalCarbohydrates: 2gProtein: 19gFat: 19gSaturated Fat: 5gTrans Fat: 1gCholesterol: 111mgSodium: 979mgPotassium: 282mgFiber: 1gSugar: 1gVitamin A: 88IUVitamin C: 1mgCalcium: 14mgIron: 1mg
Keyword Meat
Course Main Course, Main Dish, Sauce
Cuisine Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

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Air Fryer Orange Chicken
My orange chicken is in my top two favorite recipes of mine (right behind sweet and sour). It is a fan favorite and probably better than takeout!
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Air fryer orange chicken
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American

Bacon Wrapped Chicken Tenderloin

Bacon wrapped chicken tenderloin, need I say more. These bacon wrapped chicken tenderloins are sprinkled with brown sugar and baked in the oven to perfection. Who wouldn't want some chicken tenders wrapped in bacon!? It is as easy as wrap, sprinkle, bake with these bacon wrapped chicken strips.

I may have a favorite dish. That happens a lot, I know, I say that often but I am serious. I was absolutely CRAVING these leftovers, they were honestly so good as leftovers. One day, I came home from lunch, so excited for these bacon wrapped chicken strips. If my husband had eaten it, oh we would have had some trouble!! I love these bacon wrapped chicken tenders dipped in BBQ sauce or, alternatively, honey mustard. However, it depends if you want more sweet or not.

This dish is slightly sweet, from the brown sugar on top, but savory from the bacon. It is the ultimate combo.

Bacon wrapped chicken tenderloins are so good, chicken tenders strips sprinkled with brown sugar, perfectly cooked bacon wrapped tenderloins.

What Do You Need To Make Bacon Wrapped Chicken Tenderloin

Obviously, bacon and chicken tenderloins. You will also need some seasonings and brown sugar.

  • Bacon
  • Chicken tenderloins
  • Garlic powder
  • Seasoned salt
  • Paprika
  • Brown sugar replacement

For the bacon, I just do original, generic bacon. It should not be cooked as it will cook in the oven while the chicken strips bake. I have not experimented with other types of bacon, such as turkey; however, that would make this dish healthier.

Chicken tenderloins come in all different shapes and sizes, which is obnoxious. Typically, it comes about 5 per pound. For this recipe, you need one piece of bacon per chicken tenderloin, so adjust accordingly. This recipe is easy to double, triple, quadruple, just adjust the bacon pieces to the amount of chicken strips you have.

I use brown sugar replacement because I love brown sugar replacement and everything as sweet as possible. You can skip the brown sugar all together, or, alternatively, use regular brown sugar.

The seasonings I use are garlic powder, seasoned salt, and paprika. Make this dish spicier by using ground red pepper in place of paprika.

How To Make Bacon Wrapped Chicken Tenderloins

To make a bacon wrapped chicken tenderloin, start by preheating your oven to 375 degrees. Grab a baking sheet and grease with cooking spray, I also line with foil as brown sugar tends to get messy.

Season both sides of the chicken strips, evenly, with the seasonings.

Wrap each piece in bacon and place on the greased baking sheet. Be sure the ends of the bacon are situated underneath the chicken, to keep everything in place. Repeat for each chicken strip.

Bake in the oven for 20 minutes, or until the chicken tenderloins are fully cooked. I use a meat thermometer to know exactly when the chicken is done, you do not want to over cook it.

What To Do With Leftovers

I store the leftovers in an airtight container in the fridge for up to 4 days. They make sure an amazing lunch meal prep.

What To Do With Leftover Bacon

With the leftover bacon that you have, if you do not want to make this recipe every single night like I do, try my cheddar bacon ranch meatballs, brown sugar bacon twists, maple bacon Brussels sprouts (because we're healthy!) or my bacon burger Mac and cheese.

What Side Dishes Should I Make

I have two amazing vegetable recipes that call for brown sugar replacement, that pair so perfectly with these chicken tenderloins - either try out my crunchy crack broccoli or my candied carrot chips. Everyone will love them.

You can watch me make this on TikTok too, for a visual tutorial.

Bacon Wrapped Chicken Tenderloins

Bacon wrapped chicken tenderloins are so good, chicken tenders strips sprinkled with brown sugar, perfectly cooked bacon wrapped tenderloins.
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Prep Time 5 minutes
Total Time 5 minutes
Course Appetizer, Main Course, Main Dish
Cuisine American
Servings 5 tenders
Calories 197 kcal

Equipment

  • Oven

Ingredients
 

  • 1 pound chicken tenderloins 5 pieces
  • 5 slices bacon
  • 1 teaspoon seasoned salt
  • 1 teaspoon garlic powder
  • ¼ teaspoon paprika
  • 5 teaspoons brown sugar replacement Swerve

Instructions

  • Preheat oven to 375 degrees. Grease a baking sheet with cooking spray.
  • Season both sides of the chicken strips, evenly, with the seasonings. (Not the brown sugar).
  • Wrap each piece in bacon and place on the greased baking sheet. Be sure the ends of the bacon are situated underneath the chicken, to keep everything in place. Repeat for each chicken strip. 
  • Bake in the oven for 20 minutes, or until the chicken tenderloins are fully cooked.

Nutrition

Serving: 1 chicken stripCalories: 197kcalCarbohydrates: 1gProtein: 22gFat: 11gSaturated Fat: 3gTrans Fat: 1gCholesterol: 73mgSodium: 716mgPotassium: 387mgFiber: 1gSugar: 1gVitamin A: 43IUVitamin C: 1mgCalcium: 6mgIron: 1mg
Keyword Chicken Tenderloin
Course Appetizer, Main Course, Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Appetizer

Bell Pepper Nachos

These bell pepper, keto/low carb, nachos are your perfect addition to taco Tuesday. This recipe is a healthy version of nachos made with ground beef and loaded with all your favorite taco toppings. The ground beef is cooked to a seasoned perfection, the topped on these sweet bell peppers and loaded with all your favorite toppings such as greek yogurt, lettuce, salsa, cheese and more!

These adorable little bell pepper nachos have been on my must try list for the longest time. While I am not keto or low carb, I do dabble with the occasional no carb meal, especially when they look and taste this good. Plus, when these are so easy to make, and healthy, why not.

This healthy nacho recipe is quite simple. Get the peppers going in the oven, then cook the meat. Finally, add everything together. I know I put it pretty basically, but it really is that simple.

Bell pepper, keto/low carb, nachos. This recipe is a healthy version of nachos made with ground beef and loaded with toppings.

What You Need To Make These Low Carb Nachos

Bell pepper nachos with ground beef call for, well, nachos and ground beef. I am telling you, it is that simple.

You are going to need an oven; however, my husband does not like his bell peppers soft. He prefers them straight off the grocery store shelf, therefore, you can skip the oven, and the oven step, if desired. I like my peppers to fall apart they are so soft but it is really up to your personal preference.

Ingredients List:
  • Bell peppers
  • Onion
  • Garlic
  • Ground beef
  • Seasonings
  • Sauce
  • Toppings

Ingredient Suggestions and Substitutions

Fun fact, before we get into our bell pepper nachos, green bell peppers are just unripe red bell peppers. WHAT?! Yeah, you heard me. Peppers take about 2-3 months to mature, and during that time, they turn from green, to yellow, to orange, to red. Honestly isn't that so cool. But anyways, as they grow and mature, they get more nutritional value to them. Therefore, red peppers have the most nutritional value to them. However, they do take much longer to grow than green peppers, therefore, green peppers are cheaper.

Grab some bell peppers, any color you want. I love using the mini sweet bell peppers, as well. They come in a little clear package near the normal bell peppers.

Ground beef is my classic, go-to, taco meat. There is nothing like a ground beef taco. Typically, I go for the highest percentage, a 96% lean ground beef. However, you can choose any beef that you like. In fact, if you do not want beef, choose any meat, chicken, venison, turkey, any meat that you want. If these are keto nachos, be mindful of which meat you choose. If this is for a healthy nacho recipe, go with a leaner meat. You can also try my taco ground chicken instead.

Seasonings are obviously required for these bell pepper nachos. You can make your own taco seasonings, following my recipe, or buy it pre-made. It does not matter.

For the taco sauce, I typically go with a Taco Bell one or Old El Paso, again, it doesn't matter.

Toppings

Then, grab your favorite taco toppings. Here are some ideas.

  • Shredded cheese
  • Beans
  • Shredded lettuce
  • Sour cream or plain, nonfat greek yogurt
  • Salsa
  • Guacamole
  • Corn
  • Rice (either instant pot rice or stovetop rice)
  • Anything else you want!

How to Make Bell Pepper Nachos Healthier

To make bell pepper nachos healthier, my biggest suggestion is to use ground chicken breast, or 99% fat-free ground turkey, as your meat. That will save you tons of fat and calories. Another suggestion is just to be mindful of the toppings that you choose. If this is for low carb nachos stay away from the rice that I suggested.

How To Make These Low Carb Keto Nachos

To make keto bell pepper nachos, start with the bell peppers. Preheat the oven to 400 degrees and slice open the bell peppers as the oven is preheating. Remove the core, and the seeds if you wish, then place on a greased baking sheet, cut side up. Bake those until your desired wellness, I typically do 20-25 minutes for a full sized pepper. However, as mentioned, I like mine very well done. You can not bake them at all, which is how my husband eats them, for a crispy, 'chip' like actual nacho, or bake them for less time. If using the sweet mini bell peppers, they only need about 5-7 minutes, they cook quick.

While the bell peppers are cooking, start on the meat for the bell pepper nachos. Heat a large pan over medium/high heat. Grease with cooking spray. Dice onion then place onion and minced garlic on the heated pan. Sauté until slightly soft, about 3 minutes.

Add ground beef, as a whole piece, to the pan and cook for 2 minutes to allow it to brown. Do not begin to break up yet. Flip over and brown the other side for 1 minute. Once browned on both sides, begin to break up. I like to use this meat chopper. Add all the seasonings and continue to break up while cooking. Once almost cooked, add the Taco Bell sauce and bring to a simmer until chicken is completely cooked, all the pink is gone.

When the peppers are ready, remove them from the oven and assemble the bell pepper nachos. Top with peppers the cooked ground beef. Then, add any taco toppings that you picked.

What To Do With Leftovers

If you have leftover beef and peppers, make some more bell pepper nachos. If you have leftover beef, try it out in my copycat chipotle bowls. Did you grab too many peppers? Then you have to try my pepper alla vodka pasta. The meat should be good in the fridge for 3-4 days if this is for a meal prep.

Bell Pepper Nachos

Bell pepper, keto/low carb, nachos. This recipe is a healthy version of nachos made with ground beef and loaded with toppings.
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Course Appetizer, Main Course, Main Dish
Cuisine Mexican
Servings 4 people
Calories 212 kcal

Equipment

  • Oven
  • Stovetop

Ingredients
 

  • 4 bell peppers
  • ⅛ cup red onion diced
  • 4 cloves minced garlic
  • 16 ounces extra lean ground beef 96%
  • ¼ teaspoon salt
  • 1 teaspoon chili powder
  • ½ teaspoon paprika
  • 2 teaspoons garlic powder
  • 2 teaspoons onion powder
  • 1 teaspoon cumin
  • ¼ teaspoon black pepper
  • ½ teaspoon oregano
  • ⅛ cup Taco Bell Sauce
  • Nacho Toppings

Instructions

  • Preheat the oven to 400 degrees and slice open the bell peppers as the oven is preheating. Remove the seeds and the core then place on a greased baking sheet, cut side up. Bake those until your desired wellness, I typically do 20-25 minutes for a full sized pepper.
  • While the bell peppers are cooking, start on the meat for the bell pepper nachos. Heat a large pan over medium/high heat. Grease with cooking spray. Dice onion then place onion and minced garlic on the heated pan. Sauté until slightly soft, about 3 minutes.
  • Add ground beef, as a whole piece, to the pan and cook for 2 minutes to allow it to brown. Do not begin to break up yet. Flip over and brown the other side for 1 minute. Once browned on both sides, begin to break up.
  • Add all the seasonings and continue to break up while cooking.
  • Once almost cooked, add the Taco Bell sauce and bring to a simmer until chicken is completely cooked, all the pink is gone. 
  • When the peppers are ready, remove them from the oven and assemble the bell pepper nachos. Top with peppers the cooked ground beef. Then, add any taco toppings that you picked. 

Nutrition

Calories: 212kcalCarbohydrates: 11gProtein: 26gFat: 6gSaturated Fat: 3gTrans Fat: 1gCholesterol: 70mgSodium: 236mgPotassium: 715mgFiber: 3gSugar: 5gVitamin A: 3905IUVitamin C: 154mgCalcium: 41mgIron: 4mg
Keyword Ground Beef
Course Appetizer, Main Course, Main Dish
Cuisine Mexican
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Beef

Chinese Style Beef and Broccoli

This is my recipe for Chinese restaurant style beef and broccoli stir fry that can be made with gluten free ingredients. It is made with tender cooked steak and finished off with a delicious, savory, creamy sauce. You can have this meal on the table in about 30 minutes therefore you can skip the takeout restaurant!

Have you ever had that classic beef and broccoli stir fry from your local Chinese takeout restaurant? Or maybe you have had the classic chicken and vegetables, one of my favorites. Well, this recipe is exactly that. If you are new around here, one of my specialities is recreating takeout dishes. Have you tried my famous sweet and sour chicken, orange chicken, sesame chicken or general tso chicken? Well you need to! But, this is the recipe for Chinese restaurant style beef and broccoli, still a classic and amazing copycat recipe.

I also made this beef and broccoli with gluten free ingredients but you do not have to. Chinese style recipes can be so difficult to get as a gluten intolerant or someone with celiac. This will taste just like the real deal and you will never know a difference!

This is my recipe for Chinese restaurant style beef and broccoli stir fry that can be made with gluten free ingredients. It is made with tender cooked steak and finished off with a delicious creamy sauce.

What Do You Need To Make Chinese Style Beef and Broccoli

The name says a lot, we are going to need some beef and some broccoli. However, that is not all, there's some seasonings and sauces too!

Ingredients for The Beef and Broccoli:
  • Broccoli
  • Beef
  • Oil
  • Minced garlic
  • Minced ginger
  • Salt, pepper and garlic powder

First, this recipe is for beef and broccoli, which we have gone over a lot. However, if you are not a fan of broccoli, you do not need to make the broccoli. Broccoli is great in this recipe; however, many other vegetables are as well including carrots, peppers or mushrooms. Alternatively, you can skip the vegetables in total. This recipe does make a lot of extra sauce, which is perfect for additional vegetables and rice. However, if you are skipping the vegetables, you may want to reduce some of the sauce.

Second, this recipe calls for try tip beef; however, substitute your beef of choice if you do not want to use that or have a different cut of beef. Alternatively, if you more of a chicken person, which I typically am, this recipe works great with chicken. However, this recipe would be pretty great with just about any protein that you want to throw in it.

I use minced garlic and minced ginger out of a bottle. I know, I am awful, but I am also lazy. Alternatively, you can mince your own garlic and ginger.

Beef and Broccoli Sauce Ingredients:

The sauce is very simple and I typically have all of the ingredients on hand. If this is for a gluten free beef and broccoli, please be mindful of the ingredients you are choosing as all of these are known to be made with gluten (wheat). However, if you are not gluten free, your typical ingredients will be good enough.

  • Broth
  • Soy sauce
  • Teriyaki sauce
  • Brown sugar
  • Sesame oil
  • Corn starch

This recipe will call for chicken broth; however, I have made this many times with beef broth, I mean it is a beef and broccoli recipe. I typically use chicken broth, as that is what I have in my house normally, but I really do not notice a big taste difference. Nevertheless, use whichever one you want to use and have on hand, it does not make a big difference. If you are making this into a vegetarian or pescatarian dish, you can certainly use vegetable broth as well.

Soy sauce and teriyaki sauce are used in this recipe; but, you can use just soy sauce. I think that the teriyaki sauce really provides and elevated flavor; however, I have made this with just soy sauce before and it is still amazing.

I use brown sugar substitute, and a lot of it. Beef and broccoli tends to me more of a savory dish, which this still is; however, in mine, I can taste a bit of the sweetness, which I love. If you want to keep this restaurant style beef and broccoli dish more savory, like in the restaurant, reduce the amount of sugar. Alternatively, substitute regular brown sugar.

Chinese Restaurant Style Beef and Broccoli Stir Fry

How to Make Chinese Style Beef and Broccoli Stir Fry

This recipe will not include rice; however, if you want to add rice, I would get that started first. You can use my stovetop rice method or my instant pot rice method. Alternatively, try a pre-made rice, substitute cauliflower rice or try noodles.

Broccoli

First, start by cooking the broccoli. Cut the broccoli into bite-sized pieces. I steam my broccoli on the stove with a little bit of water. Fill a medium sized pot with about an inch of water. Place that on the stove over medium heat and let that come to a slight boil. Add the cut up broccoli, cover the pot, and steam for about 5-7 minutes, depending how you like the broccoli. Once cooked, remove from heat and drain. Then set aside as we cook the beef. However, you can cook the broccoli with any cooking method that you prefer. I typically prefer baked broccoli but this will also do.

Beef

Let's make our restaurant style beef and broccoli. Grab the beef and cut into cubes, about one inch by one inch, but you can make it as big or small as you please. Place in a large bowl, drizzling with olive oil and tossing to coat. Sprinkle on the seasonings, tossing again to coat.

Heat a large pan over medium / medium high heat. Grease with cook spray, or, alternatively, drizzle with a little oil. Once heated, add the minced garlic and ginger, cooking for about 2-3 minutes, until fragrant.

Add the cut up, seasoned beef to the pan and cook for a couple minutes on each side. It should only take about 10 minutes to cook the beef.

Sauce

While the beef is cooking, prepare the sauce. Combine all the ingredients for the sauce in one bowl, and the two ingredients for the slurry in another. Don't forget, if this is a gluten free beef and broccoli, use the gluten free alternatives.

Once the beef is cooked, add the sauce to the pan, bringing to a slight simmer. Simmer the sauce with the beef for about 3 minutes, until slightly thickened. Then, add the slurry and mix that into the sauce. Bring back up to a simmer and simmer again for another 3 minutes, until the sauce is to your desired thickness.

Either add the broccoli in and mix everything together or serve on the side. As mentioned, there will be plenty of extra sauce for the broccoli and rice.

What To Do With Leftovers

This recipe makes a bunch of servings, 6 servings. It will be great for a meal prep; however, you can also adjust the serving size. If there are leftovers, store in an air tight container in the fridge, it should be good for about four days. You can use the leftover beef for salads as well.

Video Tutorial

Are you more of a visual learner? You can watch my video tutorial and then come back here for a more detailed, step-by-step guide.

Chinese Style Beef and Broccoli

This beef and broccoli stir fry tastes just like your local Chinese takeout restaurant, only healthier and more delicious.

Chinese Style Beef and Broccoli

Recipe for Chinese restaurant style beef and broccoli stir fry that can be made with gluten free ingredients and has a creamy sauce.
5 from 1 vote
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Total Time 30 minutes
Course Main Course, Main Dish
Cuisine Takeout
Servings 6 people
Calories 402 kcal

Equipment

  • Stovetop

Ingredients
 

Broccoli

  • 2 heads broccoli

Beef

  • 1.5 pounds beef tri tip
  • 1 tablespoon oil
  • 1 teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon black pepper
  • 4 cloves minced garlic
  • 1 teaspoon minced ginger

Sauce

  • ¼ cup chicken broth low sodium
  • ⅛ cup soy sauce
  • ⅛ cup teriyaki sauce
  • 1 tablespoon brown sugar replacement
  • 1 teaspoon sesame oil

Slurry

  • 1 tablespoon cornstarch
  • 1 tablespoon water

Instructions

Broccoli

  • Cut the broccoli into bite-sized pieces. Fill a medium sized pot with about an inch of water. Place that on the stove over medium heat and let that come to a slight boil.
  • Add the cut up broccoli, cover the pot, and steam for about 5-7 minutes, depending how you like the broccoli. Once cooked, remove from heat and drain. Then set aside.

Beef

  • Cut beef into cubes, about one inch by one inch. Place in a large bowl, drizzling with olive oil and tossing to coat. Sprinkle on the seasonings, tossing again to coat. 
  • Heat a large pan over medium / medium high heat. Grease with cook spray. Once heated, add the minced garlic and ginger, cooking for about 2-3 minutes, until fragrant. 
  • Add the cut up, seasoned beef to the pan and cook for a couple minutes on each side. It should only take about 10 minutes to cook the beef. 

Sauce

  • While the beef is cooking, prepare the sauce. Combine all the ingredients for the sauce in one bowl, and the two ingredients for the slurry in another. 
  • Once the beef is cooked, add the sauce to the pan, bringing to a slight simmer. Simmer the sauce with the beef for about 3 minutes, until slightly thickened.
  • Then, add the slurry and mix that into the sauce. Bring back up to a simmer and simmer again for another 3 minutes, until the sauce is to your desired thickness.
  • Either add the broccoli in and mix everything together or serve on the side. As mentioned, there will be plenty of extra sauce for the broccoli and rice. 

Nutrition

Calories: 402kcalCarbohydrates: 17gProtein: 26gFat: 26gSaturated Fat: 9gTrans Fat: 1gCholesterol: 81mgSodium: 1067mgPotassium: 995mgFiber: 5gSugar: 4gVitamin A: 1264IUVitamin C: 182mgCalcium: 124mgIron: 4mg
Keyword Meat
Course Main Course, Main Dish
Cuisine Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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American

Easy Slow Cooker Pulled Pork

Dump and go recipes are the best, right!? Especially with this easy slow cooker pulled pork recipe. No precooking is required, just place everything in your crock pot and then you are ready for a pulled pork sandwich. This shredded, crock pot pork butt is great for sandwiches or on its own.

Easy slow cooker pulled pork sandwich recipe. Place everything in your crock pot. This shredded, crock pot pork butt is great for sandwiches.

What Do You Need To Make Easy Slow Cooker Pulled Pork

First things first is a crock pot or slow cooker of course. I use the original crock pot brand and I love using the liners for easy clean up; however, you do not have to. Make sure you grab a meat thermometer too, that can stay in a closed crock. I think food like ribs, and many types of pork, are perfect in the crock pot but that is up to you!

To make this crock pot shredded pork, just grab a couple ingredients and press go.

  • Seasonings
  • BBQ Sauce
  • Pork Butt
  • Broth

Ingredient Substitutions

For the seasoning, I like my pork garlic-y and sweet, with a hint of onion; however, you can use any seasonings that you like, add or remove any, or reduce or add some more of what I use. This is what I like, and I think it is a pretty basic recipe that we can all get behind. Pulled pork seasoning mixes are also available for convenience.

With the BBQ sauce, I choose to use a sugar free one, which is why I add brown sugar replacement back in. I know, this is shredded crock pot pork, its not healthy, but I feel just a little bit better about myself by using sugar free, okay! You are more than welcome to use any of your favorite BBQ sauces, skip the brown sugar replacement or use regular brown sugar. I want this recipe to be something you, enjoy and love, and that just speaks you.

The meat I chose for this was pork butt, it is boneless. However, different types of pork work great too, pork shoulder is another great option.

Broth is used to keep the pork from drying out. You can use water or any other liquids such as soda, beer, cider, anything your imagination can think of.

How to Make Crock Pot Pork Butt

Slow cooked pulled pork is quite easy to make. The hardest part is trying not to devour the pork as the amazing smell fills your home all day long but that's another story.

I suggest using one of these crock pot liners for easy clean up, situate that on the crock pot first.

In a small bowl, combine all of the seasonings. Pat dry the pork butt, if there is any excess liquid then press the seasonings into all sides of the pork. Pour the broth into the bottom of the slow cooker then add in the pork. If there is a fat cap, put the fat cap placing up.

I use a meat thermometer to know exactly when the pork is ready. At this point, place your probe into the pork shoulder then cover the pot and cook on low for four hours, or until the pork reaches 205 degrees. At 205 degrees, the pork becomes very tender and it is easy to cook because the collagen has broken down. Science stuff, we are not here for that.

Let the pork cool for a couple minutes, so it is not too hot to the touch, then shred with a hand mixer or two forks. If there are any liquids, add those back into the pork and mix to allow the pork to absorb any juice.

Making More Slow Cooked Pulled Pork

This recipe calls for 1.5 pounds of pulled pork, which is not that much, it feeds about 4-6 people. To increase the amount of pork, it needs to be cooked a lot longer. I will chart some common poundage and their cook times, but again, a meat thermometer is your best friend. I pull it out when it hits 200-205 degrees.

  • 1.5 pounds of pork - 4.5 hours
  • 2.5 pounds - 7 hours
  • 4 pounds - 9 hours
  • 5 pounds - 10 hours

How To Use Crock Pot Pulled Pork

Crock pot pulled pork can be eaten by itself, over mashed potatoes, in tacos or in a sandwich. I eat mine by itself or typically as a pulled pork sandwich. Grab some slaw if making a sandwich.

crock pot pulled pork sandwich

What To Make With Slow Cooker Pulled Pork

With my slow cooker pulled pork, I like to eat it over mashed potatoes, with Mac and cheese or with some air fried fries.

What To Do With Leftovers

Leftovers of this crock pot pork butt are good in the fridge, in an air tight container for about 4 days. These make for great leftovers or meal prep.

What Else Can I Make in the Crock Pot

Now that you have your crock pot and crock pot liners, let's make some more recipes. Some of my favorites are my crock pot pork tenderloin or crock pot shredded taco chicken.

Easy Slow Cooker Pulled Pork

Easy slow cooker pulled pork recipe. Place everything in your crock pot. This shredded, crock pot pork butt is great for sandwiches.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours 30 minutes
Total Time 4 hours 35 minutes
Course Main Course, Main Dish
Cuisine American
Servings 6 people
Calories 154 kcal

Equipment

Ingredients
 

  • 1 tablespoon garlic powder
  • 1 tablespoon brown sugar replacement
  • 1 teaspoon onion powder
  • 1 teaspoon paprika
  • 1 teaspoon salt
  • ½ teaspoon black pepepr
  • ½ cup sugar free BBQ sauce
  • 1.5 pounds pork butt
  • ⅛ cup broth chicken

Instructions

  • Combine all seasonings in a small bowl, mixing together.
  • Pat pork butt dry and press seasonings into the pork butt, on all sides.
  • Place in your slow cooker, pour the broth around the pork and cook on low for 4.5-5 hours then shred. It should hit 200-205 degrees when done.

Nutrition

Calories: 154kcalCarbohydrates: 1gProtein: 21gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 68mgSodium: 462mgPotassium: 402mgFiber: 1gSugar: 1gVitamin A: 26IUVitamin C: 1mgCalcium: 17mgIron: 1mg
Keyword Pork
Course Main Course, Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Chicken/Turkey

Queso Mac and Cheese

Queso mac and cheese combines all your favorite flavors of a taco, macaroni or pasta and salsa with a creamy queso cheesy sauce! QUESO MAC AND CHEESE has every flavor you love, in a rich and creamy dish guaranteed to make the whole family smile. A great way to enjoy mac and cheese while getting in some protein to keep you full. Plus, it is easy to make and ready in about 20 minutes, what could be better. No special cooking gadgets are required, just you and your stovetop!

Queso mac and cheese combines all your favorite flavors of a taco, macaroni or pasta and salsa with a creamy queso cheesy sauce.

What Do You Need To Make Queso Mac and Cheese

Queso mac and cheese combines all your favorite flavors of a taco, macaroni or pasta and salsa with a creamy queso cheesy sauce, therefore, we are going to need all of that. Only a couple ingredients go into this dish, and really, you can customize it as you see fit.

Ingredients
  • Elbow pasta
  • Garlic
  • Onion
  • Ground chicken
  • Taco sauce
  • Mexican cheese
  • Salso con queso
  • Greek yogurt
  • Taco seasonings
Suggestions and Substitutions for Queso Mac and Cheese

Elbow pasta just screams Mac and cheese, am I right. However, you can certainly use any shape of pasta, or try this with a pasta substitute such as hearts of palm.

Don't hate me but I totally use minced garlic from a jar, but you can mince your own. I also get my onions pre-diced but you can dice your own as well. These are optional but I really think it adds flavor and I love the crunch of an onion. You can use this veggie chopper to make it easier as well. Use any brand of taco sauce that you prefer, I believe I typically use just Taco Bell brand; however, really any works just fine.

I use 99% fat-free ground chicken breast. Ground chicken breast in Mac and cheese, especially this queso Mac and cheese, just speaks to me. However, any ground meat will generally work the same if you prefer a chorizo, beef or something else.

Additional Ingredients

You cannot have a taco Mac and cheese without some Mexican cheese. I use TJ's reduced fat, lite shredded Mexican; however, use whatever you like, it really does not matter all too much.

Salsa con queso is the star of this queso Mac and cheese, hence the name. Generic or name brand works fine, I am convinced they are all the same.

Greek yogurt is the secret ingredient here, do not tell anyone. I use plain, nonfat greek yogurt, you know, keeping it healthy. However, sour cream works very well too. I use anywhere from 2-4 tablespoons, depending on how creamy I am feeling. But, do not worry, you will not taste it. Trust me, I am not the biggest greek yogurt fan but it is the key to a creamy queso mac and cheese!

Finally, taco seasonings, it is not taco macaroni with out it! Either use a prepackaged one or make your own. I show you what I use and I typically make big batches of it for my convenience.

another angle

How To Make Queso Mac and Cheese

First, we will start off simple, just cook your pasta according to the package instructions. Taco macaroni does call for macaroni! Then, drain well and set aside. Great!

Next, let's cook everything else for the queso Mac and cheese. Heat a pan over medium high heat. Either grease it with cooking spray or drizzle a little oil. If keeping this healthy, go with the cooking spray.

Place minced garlic in the pan and cook for one minute, then, add in the diced onion and cook until soft and translucent, about 3 more minutes. These are optional but I really think it adds flavor and I love the crunch of an onion.

Add ground chicken, breaking it apart while cooking. Once slightly broken up, season with the seasonings then cook until it is fully cooked, all the pink is gone. I love using this meat masher to chop up ground meat, it really creates the best meat.

Reduce the heat to a medium/ medium-low. Pour in the taco sauce, stirring to combine. Then, add in the shredded cheese and mix until fully melted.

Remove from heat and add pasta in, tossing to combine, then add in yogurt and salsa con queso and stir everything together. You can adjust the amount of yogurt that you use, depending on how creamy you like it, I do anywhere from 2-4 tablespoons.

Top with any additional taco seasonings that you love! Think shredded lettuce, salsa, jalapeños, the options are endless! There you have it, the best queso mac and cheese pasta!

What To Do With Leftovers

If you somehow have leftover Queso Mac and Cheese, store it in an airtight contianer in the fridge, it will be good for four days. It can also make an amazing meal prep.

To put the extra salsa con queso to good use, make my queso smothered chicken casserole, it is famous!

Other Suggestions

Once you make this, you have to try some similar recipes such as my fajita Mac and cheese, salsa chicken bake, taco ground chicken or regular Mac and cheese.

Video Tutorial

Are you more of a visual learner? Watch me make this queso Mac and cheese here! Then, we'll get on to the recipe.

Queso Mac and Cheese

Creamy Mac and cheese with queso as the sauce!

Queso Mac and Cheese

Queso mac and cheese combines all your favorite flavors of a taco, macaroni or pasta and salsa with a creamy queso cheesy sauce.
4.88 from 8 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Main Dish
Cuisine Mexican
Servings 4 people
Calories 358 kcal

Ingredients
 

  • 6 ounces elbow pasta dry
  • 4 cloves minced garlic
  • ⅛ cup diced white onion
  • 16 ounces ground chicken breast
  • 1 tablespoon Taco Bell Sauce
  • ½ cup shredded lite Mexican cheese
  • ½ cup salsa con queso
  • ¼ cup plain, nonfat Greek yogurt
  • ½ teaspoon salt
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon cumin
  • ½ teaspoon paprika
  • 1 pinch oregano
  • 1 pinch black pepper

Instructions

  • Cook pasta according to the package directions, drain well and set aside
  • Heat a large pan on the stove over medium/high heat, greased with cooking spray.
  • Place minced garlic in the pan and cook for one minute, then, add in the diced onion and cook until soft and translucent, about 3 more minutes.
  • Add ground chicken, breaking it apart while cooking. Once slightly broken up, season with the seasonings then cook until it is fully cooked, all the pink is gone.
  • Reduce heat to a medium / medium-low.
  • Pour in the taco sauce, stirring to combine. Then, add in the shredded cheese and mix until fully melted.
  • Remove from heat and add pasta back in, tossing to combine, then add in yogurt and salsa con queso and stir everything together.
  • Top with any of your favorite taco toppings.

Nutrition

Serving: 1.25 cupsCalories: 358kcalCarbohydrates: 39gProtein: 35gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 82mgSodium: 769mgPotassium: 670mgFiber: 2gSugar: 5gVitamin A: 295IUVitamin C: 4mgCalcium: 196mgIron: 1mg
Keyword Ground Chicken/Turkey, Pasta
Course Main Dish
Cuisine Mexican
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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American

Crock Pot St Louis Style Ribs

You all have heard me absolutely RAVE about these ribs. They are fall off the bone FANTASTIC. I made these St Louis Style Ribs in the crock pot and I still crave them every single day. Pat some seasonings on them, pour on some BBQ sauce and let it cook! If you are not a rib lover, you will be now, TRUST ME! Crock pot BBQ ribs are a fan favorite of everyone, guaranteed to please the crowd.

Pair this with my Greek yogurt macaroni salad recipe! A truly All American BBQ!!

What Do You Need To Make Crock Pot St Louis Style Ribs

Well you need a crock pot to make crock pot BBQ rib! I use the original crock pot brand and I love using the liners for easy clean up; however, you do not have to. Make sure you grab a meat thermometer too, that can stay in a closed crock. I think food like ribs, and many types of pork, are perfect in the crock pot but that is up to you!

Then you will just need a couple other ingredients.
  • Ribs, St Louis Style or another
  • Spices, salt and pepper
  • Brown sugar replacement but you can use regular brown sugar
  • BBQ Sauce
  • Honey mustard but if you do not want it sweet, use regular mustard

You can adjust the spices to your liking as well but I like my ribs a bit sweeter, hence all the brown sugar and honey mustard. If you are looking for a true savory dish, skip the sugar and then switch the honey mustard to regular mustard. If you like it spicier and more peppery, add ground red pepper and black pepper. Alternatively, you can use regular brown sugar if you do not like sugar replacements.

How To Make Crock Pot St Louis Style Ribs

It is quite simple to make, and pretty quick in the crock pot but first, make sure to remove the membrane from the back, mine came without one. You can slide your fingers underneath and it will come right off.

Combine all of the seasonings together and press into both sides of the ribs, this will create the dry rub. Place into the crock pot. I use a crock pot liner for easy cleanup but you do not have to.

Pour all the sauces over the ribs, including some extra brown sugar, and swirl them together. Alternatively, you can stir them together in a small bowl and pour on top.

Place the lid on the crock pot and cook for about four hours on low. You may need to cook them a little longer, depending on how thick your ribs are but they should be done within five hours if more time is needed. The more ribs you add, the longer it will need to cook. There you have it! Tender and juicy, fall off the bone, bbq ribs.

What To Pair With Crock Pot Ribs

What goes best with ribs? I would say Mac and cheese gives you that perfect 'I am at a BBQ' vibe.

What Else Can I Make in The Crock Pot

You must get a crock pot, even if it is to make ribs but I have a ton of recipes that are perfect to make in the crock pot including my crock pot shredded taco chicken and crock pot pork tenderloin.

What Can I Make With Leftover Sauces

Are you purchasing honey mustard just for this recipe!? Don't worry, I have a couple other recipes that use honey mustard like my honey mustard chicken and my sweet mustard skewers.

Crock Pot St Louis Style Ribs

fall off the bone, amazingly delicious ribs
4.62 from 36 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 4 hours
Total Time 4 hours 5 minutes
Course Main Course, Main Dish
Cuisine American
Servings 6 people
Calories 623 kcal

Equipment

Ingredients
 

  • 2.5 pounds ribs st louis style
  • 1 teaspoon brown sugar replacement
  • 1 teaspoon garlic powder
  • ½ teaspoon onion powder
  • ½ teaspoon salt
  • ½ teaspoon paprika
  • ½ teaspoon chili powder
  • ½ cup sugar free BBQ sauce
  • 1 tablespoon honey mustard
  • 1 teaspoon brown sugar

Instructions

  • Remove the membrane from the back on the ribs, if there. Gently slide your fingers underneath and it will come right off.
  • Combine all of the seasonings in a small bowl.
  • Pat dry the ribs and sprinkle all sides with the seasonings, pressing down to really get the seasonings in. Place in the crock pot.
  • Add the BBQ, honey mustard and brown sugar to the top of the ribs, swirling together to combine.
  • Cook on low for 4 to 5 hours.

Nutrition

Serving: 3 ribsCalories: 623kcalCarbohydrates: 4gProtein: 31gFat: 54gSaturated Fat: 24gTrans Fat: 4gCholesterol: 142mgSodium: 310mgPotassium: 425mgFiber: 1gSugar: 1gVitamin A: 98IUVitamin C: 1mgCalcium: 21mgIron: 3mg
Course Main Course, Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Air Fryer

Air Fried Seasoned Nuggets

Quick and delicious dinner or meal prep that is easily customizable. These air fried seasoned nuggets are your go-to nightly meal when you have to time to prep! Cut, sprinkle and cook, that's all it takes. These pack a punch in a tiny, bite-sized nugget. Air fry nuggets bring me back to my childhood and are such simple comfort food. How do you make air fry chicken nuggets? It is quite simple to make, just cut, season and air fry! This is a healthier option for kids or meal prep.

Nuggets in the air fryer are better than any other nuggets out there!

What Do You Need To Make Air Fried Seasoned Nuggets

An air fryer would be the first thing! I like to use this double basket air fryer or this rack style air fryer but if you do not have an air fryer, you can cook the chicken in the oven at 400 degrees, for a little longer. Follow the same instructions, flipping and spraying the chicken until fully cooked.

Next would be all the ingredients, which is just very simple.

  • Chicken tenderloins
  • Seasonings

Yes, it is really that easy. Use any seasonings you like but I will share my favorites.

  • Garlic powder
  • Onion powder
  • Seasoned salt
  • Oregano
  • Paprika
  • Salt and pepper

I find chicken tenderloins to be the best type of chicken for air fry nuggets as they are already thin, therefore, minimal cutting is required. Any cut of chicken, such as chicken breast, can be used, but you will have to cut it down more.

You can make my version of these chicken nuggets but you can also make any version you would like. Use chili powder, ground red pepper and black pepper for a spicier version. Alternatively, try lemon pepper seasonings for a nugget that taste like a lemon pepper wing. One of my favorite is basil, parsley, thyme, and rosemary for an Italian style nugget. This recipe is amazing with so many different combinations of seasonings.

Sauce?

Did someone say sauce! One of my favorite words. I served this with hot sauce but I have tons of sauces that would be amazing with this. My yum yum sauce recipe is really good with this. My husband loves mixing my yum yum sauce with some sriracha sauce for these nuggets. If you love spicy, you can also check out my Nashville hot chicken sauce. I love these with my homemade healthy ranch as well, I am more of a creamy, not too spicy, person. Similiar to my healthy homemade ranch would be my copycat chick-fil-a sauce or cheeseburger sauce. But really, even just your basic ketchup or mustard works. Yeah, that's a lot of sauces to choose from but I am sure you will find one that you love.

How To Make Air Fried Seasoned Nuggets

Start by preheating the air fryer to 350 degrees and greasing the basket with cooking spray.

Start by cutting up the chicken tenderloins into bite-sized pieces. The smaller the pieces, the quicker they will cook and vice-versa. Sprinkle on all of the seasonings on the nuggets and toss to coat.

Air fry at 350 degrees for 3 minutes. Open the air fryer and spray the chicken with cooking spray. Air fry for another 2 minutes. Flip the chicken pieces then spray again with cooking spray. Air fry for another 5 minutes, until chicken is fully cooked.

If you do not have an air fryer, you can bake these in the oven at 400 degrees for about 12 minutes.

Air Fried Seasoned Nuggets

Quick and delicious dinner or meal prep that is easily customizable
4 from 2 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Appetizer, Main Course, Main Dish
Cuisine American
Servings 4 people
Calories 136 kcal

Equipment

Ingredients
 

  • 16 ounces chicken tenderloins
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ½ teaspoon seasoned salt
  • ¼ teaspoon paprika
  • ¼ teaspoon oregano

Instructions

  • Preheat air fryer to 400 degrees.
  • Cut chicken up into bite-sized pieces, about one inch by one inch. Sprinkle on all of the seasonings and toss to coat. 
  • Air fry at 350 degrees for 3 minutes. Open the air fryer and spray the chicken with cooking spray. Air fry for another 2 minutes.
  • Flip the chicken pieces then spray again with cooking spray. Air fry for another 5 minutes, until chicken is fully cooked.

Nutrition

Serving: 8 piecesCalories: 136kcalCarbohydrates: 2gProtein: 24gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 73mgSodium: 424mgPotassium: 445mgFiber: 1gSugar: 1gVitamin A: 46IUVitamin C: 2mgCalcium: 11mgIron: 1mg
Course Appetizer, Main Course, Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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The only recipe you need for the best copycat chick-fil-a grilled chicken nuggets that are the compete dupe to the restaurant ones!

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Chicken Breast

Queso Smothered Chicken Casserole

This quick and easy, queso smothered chicken casserole is packed with flavor and absolutely irresistible. This oven baked Mexican chicken and rice uses 4 ingredients for an easy weeknight dinner or meal prep. Smother cooked rice in salsa con queso, then layer moist and delicious seasoned chicken on top and cover it all in shredded Mexican cheese. Everything is baked in the oven for a cheesy Mexican casserole, sure to please the crowd.

Sometimes, or all the time, I need some queso and my fix for some cheesy goodness. This is the perfect recipe when you are craving some Mexican restaurant queso, but want to prepare a semi-healthy dinner. The chicken is packed with protein to keep you full and the rice provides some carb-y goodness.

This salsa con queso chicken recipe is very easy to make and only requires a few ingredients, which I usually have on hand, therefore it is a win win! I top my casserole with some of my favorite taco pairings including shredded lettuce, nonfat greek yogurt (or sour cream) and some more salsa. The shredded lettuce really made this dish feel nice and fresh.

Salsa con queso smothered chicken and rice casserole is packed with flavor. This cheesy Mexican chicken and rice casserole is irresistible. - scooping the queso chicken and rice casserole

What Do You Need to Make Queso Smothered Chicken Casserole

To make this queso smothered chicken and rice casserole, you will need those things! I typically have all of this on hand, making this Mexican chicken and rice dish easy to whip up. This is not a complicated dish to make, at all, and only takes a couple minutes and ingredients:

  • Chicken
  • Taco seasonings
  • Rice
  • Salsa con queso
Chicken

When cutting chicken small, I prefer to use chicken tenderloins as they are already thin and are generally easier to work. However, I had small chicken breasts and used that. It requires more cutting but tastes the same. Chicken cutlets are another great option as they are very thin and cook easily. If you are not a chicken fan, that is totally okay, I will only judge you just a tiny bit. This recipe would be great with other meats, just be mindful as we will be putting it back into the oven to finish cooking. Chorizo, ground beef or ground chicken are great substitutes.

Taco Seasonings

You can make your own blend of taco seasonings or use a store bought one. I prefer to make my own blend. I make it in large batches and put it in a reusable container.

Rice

I used extra long grain rice, a white rice. At my house, I have pounds and pounds of that but you can use an alternative rice. As this is a Mexican chicken and rice dish, Mexican rice would be great in this recipe, as it is a cheesy Mexican casserole; however, any rice you have will work great. Of note, this recipe requires the rice to be fully cooked beforehand. However, you can use my stovetop rice recipe or my instant pot rice recipe to cook the rice. Alternatively, use a quick cook or already cooked rice.

Salsa con Queso

How can we have queso chicken and rice without queso? Now what is salsa con queso you ask? Salsa con queso is in the grocery store and is near the tortilla chips in my local Publix. It is a jarred sauce/dip that consists of salsa and queso, hence, salsa con queso. I loving having salsa con queso in my house as it is pretty low calorie for what it is, cheese. There are a variety of different brands but I use the generic one, it is cheaper! However, you can also make your own using Velveeta, or a similar cheese, and salsa. Purchase a pre-made salsa or make my homemade skinny salsa recipe.

Those are the main four ingredients in this recipe; however, you can add tons of other ingredients to customize this recipe. Beans provide for additional protein but make sure to choose fully cooked beans. Corn makes the dish slightly sweeter and more filling. Including vegetables, such as bell peppers, onions or cauliflower, makes this a well rounded dish.

Prepping Queso Smothered Chicken Casserole

Make sure to have your oven preheating before beginning this recipe. It is quick and easy to make so preheating the oven should be first. Preheat the oven to 400 degrees.

This recipe will not go over how to cook rice. Therefore, you can use my stovetop rice recipe or my instant pot rice recipe to cook the rice. Alternatively, use a quick cook or already cooked rice. Make sure to have the rice ready to go before beginning the chicken portion. I like to make my rice just a bit more 'wet' as it will dry out a little in the oven. Add a bit more water when making the rice. In addition, I like to have both of my cheeses ready to go before moving onto the chicken.

The casserole dish should be ready to go as you will want to move fast once the chicken gets started. Grease a casserole dish, I use an eight inch by eight inch clear dish, with cooking spray. Add the rice and salsa con queso, mixing together. Spread evenly down across the bottom of the casserole dish. Then let's get cooking!

How to Make Salsa Con Queso Casserole

The hardest part of salsa con queso chicken is cooking the chicken, and that is not even hard. Slice the chicken into small, bite-size pieces. When cutting chicken small, I prefer to use chicken tenderloins as they are already thin and are generally easier to work. However, I had small chicken breasts and used that. It requires more cutting but tastes the same. Chicken cutlets are another great option as they are very thin and cook easily.

Heat oil or cooking spray in a pan over medium/high heat. Once heated, add the cut up chicken and season with taco seasonings. You can use store bought taco seasonings or make your own. Sear the chicken on the stove until it is just about cooked. I love to use a thermometer probe to know exactly where my chicken is at on the cooking scale. If you do not have one, that is okay, just use your best estimate. I cook the chicken until it is about 155-160 degrees as it will continue to cook just a bit more in the oven and we do not want over done chicken.

Casserole Assembly

Add the ALMOST ready chicken to the top of the cheesy rice, in a single layer. Evenly sprinkle on the shredded cheese across all of the chicken.

assembling the casserole step by step

Place in the oven and bake for 10 minutes, until the chicken is fully cooked and the cheese is melted. You can really see how cheesy this cheesy mexican casserole recipe is, look at this cheese pull!

Salsa con queso smothered chicken and rice casserole is packed with flavor. This cheesy Mexican chicken and rice casserole is irresistible.

How to Make Queso Chicken and Rice Healthier

To make this dish healthier, I have a couple ideas. Obviously, you can reduce the amount of cheese but who wants to do that, especially when this is a cheesy Mexican casserole, we need cheese! Substituting riced cauliflower for the rice would be a really great idea. In addition, add some vegetables in; however, be mindful of cooking times.

More Salsa con Queso Recipes?

Loving this salsa con queso chicken? Then, you need to try my Queso Mac and cheese and one pot chicken con queso.

Queso Smothered Chicken Casserole

This oven baked Mexican chicken and rice uses 4 ingredients for an easy weeknight dinner or meal prep. Smother cooked rice in salsa con queso, then layer moist and delicious seasoned chicken on top and cover it all in shredded Mexican cheese. 
4.04 from 213 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 people
Calories 282 kcal

Equipment

  • Oven
  • Stovetop

Ingredients
 

  • 1 pound chicken breast
  • 1 tablespoon taco seasonings
  • 2 cups cooked rice
  • ½ cup salsa con queso
  • ½ cup shredded lite Mexican cheese

Instructions

  • Preheat the oven to 400 degrees
  • Grease a casserole dish with cooking spray. Add the rice and salsa con queso, mixing together. Spread evenly down across the bottom of the casserole dish.
  • Slice the chicken into small, bite-size pieces, about one inch by one inch.
  • Heat cooking spray in a pan over medium/high heat. Once heated, add the cut up chicken and season with taco seasonings. Sear the chicken on the stove until it is almost fully cooked, to about 150-160 degrees.
  • Add the almost cooked chicken to the top of the cheesy rice, in a single layer. Evenly sprinkle on the shredded cheese across all of the chicken. Place in the oven and bake for 10 minutes, until the chicken is fully cooked and the cheese is melted. 

Nutrition

Serving: 1.25 cupsCalories: 282kcalCarbohydrates: 25gProtein: 30gFat: 6gSaturated Fat: 2gTrans Fat: 1gCholesterol: 81mgSodium: 521mgPotassium: 553mgFiber: 1gSugar: 2gVitamin A: 331IUVitamin C: 2mgCalcium: 184mgIron: 1mg
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Air Fryer

Garlic Parmesan Chicken Tenders

Garlic parmesan chicken tenders! Think garlic parm wings and fried chicken tenders having a baby! Everything you love about both of them, combined into one delicious and lightened up recipe. Delicious air fryer garlic parmesan chicken should be on a weekly rotation!

These garlic parmesan chicken tenders are easy weeknight dinner recipe that is kid friendly, family friendly, anyone friendly. I make it with chicken tenderloins but it can be made with chicken wings, chicken thighs, or any cut of chicken as well. You can make this in the air fryer, like I did, or try the oven or deep fryer.

What Do You Need To Make Garlic Parmesan Chicken Tenders

What do you need to make air fryer garlic parmesan chicken tenders, well an air fryer would be the first thing! I like to use this double basket air fryer or this rack style air fryer. If you do not have an air fryer, you can cook the chicken in the oven at 425 degrees, for around the same time. Follow the same instructions, flipping and spraying the chicken until fully cooked.

Next would be all the ingredients, which isn't much.

  • Chicken tenderloins - you can also make this recipe using a different cut of chicken, make chicken nuggets or larger chicken breasts!
  • Buffalo Wild Wings garlic parmesan sauce - I am obsessed with this and I want to use it on everything but is not the healthiest thing but everything in moderation. Use a different brand or use egg whites instead.
  • Flour - you know, the usual all purpose stuff
  • Breadcrumbs - any you want
  • Reduced fat parmesan - Kraft makes a good one
  • Chicken tenderloins - you can also make this recipe using a different cut of chicken, make chicken nuggets or larger chicken breasts!
  • Buffalo Wild Wings garlic parmesan sauce - I have been obsessed with this and I want to use it on everything. It is not the healthiest thing but everything in moderation. Use a different brand or use egg whites instead.
  • Flour - you know, the usual all purpose stuff
  • Breadcrumbs - any you want
  • Reduced fat parmesan - Kraft makes a good one

You can also use melted butter, and grated parmesan, then just toss the wings, or tenders, into the sauce after they are finished cooking.

Skipping the sauce?

Skipping the sauce? Then replace it with liquid egg whites, which is just my classic air fried chicken tenders recipe. I also have tons of other recipes that require the same air fried chicken tenders, just with different sauces. If you prefer something spicy, I highly suggest you check out my Nashville hot chicken tenders. Or, if you are more of a sweet tooth, check out my sweet fried wings, these are one of my favorites.

If you want to skip the breading, but add a little heat, my homemade blackened chicken strips are the way to go. You can find these in stores sometimes, but they are extremely popular and sell out very quickly. Therefore, I just make my own. If you are skipping the breading and the heat, check out my grilled BBQ chicken recipe, very easy and a bit of a sweet tang taste.

What sauce should you pair with this?

Add some more of the garlic parm sauce or make my homemade healthy ranch. This is a ranch dip or dressing made with greek yogurt. It tastes really good and you wouldn't even know it was healthy.

What sides should you pair with this?

If we are making air fryer garlic parmesan chicken tenders, we are going to make some air fryer fries! I love making homemade fries in the air fryer. They come out so crisp and so delicious. Much better than takeout. You can also go the Mac and cheese route with my two ingredient Mac and cheese sauce. Protein packed and very filling.

How to Make Garlic Parm Fried Chicken Tenders

Start by greasing and preheating the air fryer to 400 degrees.

Grab two bowls then combine the garlic parm sauce and the water in one, whisking together very well. In the other, combine the flour, breadcrumbs, parmesan and seasonings.

One by one, dip chicken in the garlic parm mixture then toss in the flour mixture, to completely coat. It only needs to be lightly coated in the sauce mixture.

Place in the greased air fryer, in a single layer trying not to let the chicken pieces touch, as best as possible. You may need to cook in batches if you have a smaller air fryer. If cooking in batches, do not bread chicken until ready to cook as the flour will just melt into the chicken. It is really important to make sure they are not touching to ensure optimal crispiness.

Air fry for 2 minutes Pull tray out and spray chicken with cooking spray (I love using Pam butter spray). Air fry for another 3 minutes. Remove chicken and flip over, spray with cooking spray then air fry for another 4-5 minutes, or until thoroughly cooked. You want the chicken to be golden brown and crispy.

Garlic Parm Fried Chicken Tenders

combine the flavors of garlic parm wings with a fried chicken tender
3.79 from 19 votes
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Appetizer, Main Course, Main Dish
Cuisine American
Servings 4 people
Calories 181 kcal

Equipment

Ingredients
 

  • 1 pound chicken tenderloins
  • 6 tablespoons buffalo wild wings grocery parmesan garlic sauce
  • 3 tablespoons water
  • ¼ cup flour
  • ⅛ cup breadcrumbs
  • ½ teaspoon salt
  • ¼ teaspoon black pepper
  • 2 teaspoons garlic powder
  • 1 teaspoon onion powder
  • ¼ teaspoon paprika
  • 1 tablespoon reduced fat parmesan cheese

Instructions

  • Grease air fryer with cooking spray and preheat to 400 degrees.
  • In one a small bowl, combine garlic parm sauce and water, in another bowl, combine flour, breadcrumbs, parmesan and seasonings.
  • One by one, dip chicken in the garlic parm mixture then toss in the flour mixture, to completely coat.
  • Place in the greased air fryer, in a single layer trying not to let the chicken pieces touch, as best as possible. You may need to cook in batches if you have a smaller air fryer. If cooking in batches, do not bread chicken until ready to cook as the flour will just melt into the chicken.
  • Air fry for 2 minutes Pull tray out and spray chicken with cooking spray (I love using Pam butter spray). Air fry for another 3 minutes. Remove chicken and flip over, spray with cooking spray then air fry for another 4-5 minutes, or until thoroughly cooked.

Nutrition

Serving: 2 tendersCalories: 181kcalCarbohydrates: 10gProtein: 26gFat: 3gSaturated Fat: 1gTrans Fat: 1gCholesterol: 74mgSodium: 468mgPotassium: 461mgFiber: 1gSugar: 1gVitamin A: 52IUVitamin C: 2mgCalcium: 31mgIron: 1mg
Keyword Chicken Tenderloin
Course Appetizer, Main Course, Main Dish
Cuisine American
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Appetizer

Brown Sugar Bacon Twists

How good do these brown sugar bacon twists look!? These combine the salty, savory flavor of bacon, and some sweet brown sugar glazing. Bacon drenched in maple syrup is really good, but this is better: brown sugar glazed bacon or candied bacon! Whatever you want to call it. These oven baked brown sugar bacon twists are sweet and sugary, yet smokey and savory. This is the perfect addition to your morning breakfast and is quite easy to make, just twist, sprinkle and bake! This would be great if you are on Keto, Weight Watchers, or nothing at all.

You know what they say.. breakfast is an important meal. The most important meal of the day therefore we are going to make it a good one. Quick breakfasts are a favorite for me, who wants to cook forever when they are rushing out the door and already late for work. This could also work as a sweet and salty dessert recipe.

How to Lower the Points / Calories

Use a different type of bacon! I haven't tried it but you can certainly try turkey bacon.

What You Need To Make Brown Sugar Bacon Twists

Ingredients:

  • Bacon - Use your favorite bacon - thick cut bacon, turkey bacon, but I use regular bacon
  • Brown Sugar Replacement but you can use regular

Yes, that is it. How easy. I use brown sugar replacement, but you can use regular if you wish. I use regular bacon but you can also sub turkey. You can add some salt or salt and pepper but I do not think that is necessary. Add some cinnamon for some cinnamon sugar bacon.

How To Make Brown Sugar Bacon Twists

How do we make these oven baked brown sugar bacon twists? Start by preheating your oven to 350 degrees. Grease a baking tray with cooking spray. Grab each end of a piece of bacon with each hand and twist until the bacon is completely twisted. Arrange the bacon on the baking tray and repeat for each piece of bacon that you want to make.

brown sugar bacon twists with brown sugar on top, before being oven baked

Sprinkle each piece of bacon with about 1 teaspoon of brown sugar. You can adjust this depending on how sweet you want them. Then just bake for 30 minutes.

Transfer the bacon to a paper towel or wire rack / cooling rack if you want to drain some of the grease.

Cooking On The Stove:

I also make this on the stove, you cannot twist them, they fall apart but you can still do the brown sugar part. Just preheat a pan and grease with cooking spray. Add the piece of bacon and sprinkle with the brown sugar. Let the sugar melt and cook the bacon a little. Flip every few minutes until fully cooked. It takes less than 20. minutes on the stove, probably more like 5 minutes!

stove top brown sugar bacon

I have not tried this out in the air fryer, I prefer squishy bacon so the air fryer would be better if you like crunchy bacon.

Which Method?

The oven method takes longer but is easier. Just pop it in the oven and go. The stovetop method takes less time, is not as pretty and a lot more high maintenance (but hey, so am I). Also, with the stovetop, you cannot cook a huge batch.

Video Tutorial

Need to visualize? Click the link below to watch me make these.

Video Tutorial

What To Serve With Brown Sugar Bacon Twists:

These would be amazing with some scrambled eggs, get some protein in, some breakfast sandwiches, a hash brown, or some of my other ideas!

Here are a couple carb-y options to serve with the brown sugar bacon twists!

Breakfast Bagels
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thick and fluffy waflles with a hint of peanut butter and topped with chocolate chips
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What To Do With Leftover Bacon:

Here are a couple recipes that use bacon, these are great to use the leftover bacon with, I mean if you can not eat the entire pack haha!

These cheddar bacon ranch meatballs would be perfect!

Cheddar Bacon Ranch Meatballs
Every single flavor you love comes together in these delicious little cheddar bacon ranch meatballs!
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This is the only way I will eat Brussels sprouts - with my maple bacon Brussels sprouts

Maple Bacon Brussels Sprouts
Delicious and crispy Brussels sprouts. Don't like Brussels? You will now!!
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One of my favorite recipes is my bacon smash cheeseburgers, I could make these everyday!

Bacon Smash Cheeseburgers
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I will link some more below the recipe.

Recipe!

Brown Sugar Bacon Twists

These combine the salty, savory flavor of bacon, with some sweet brown sugar glazing. 
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Course Appetizer, Breakfast, Dessert
Servings 6 pieces
Calories 92 kcal

Equipment

  • Oven

Ingredients
 

  • 6 pieces bacon
  • 2 tablespoons brown sugar replacement

Instructions

  • Preheat oven to 350 degrees and grease a baking tray with cooking spray.
  • Grab each end of a piece of bacon with each hand and twist until the bacon is completely twisted. Place on the baking tray and repeat for each piece of bacon. 
  • Sprinkle each piece of bacon with about 1 teaspoon of brown sugar. You can adjust this depending on how sweet you want them.
  • Bake for 30 minutes.

Nutrition

Serving: 1 pieceCalories: 92kcalCarbohydrates: 1gProtein: 3gFat: 9gSaturated Fat: 3gTrans Fat: 1gCholesterol: 15mgSodium: 146mgPotassium: 44mgVitamin A: 8IUCalcium: 1mgIron: 1mg
Course Appetizer, Breakfast, Dessert
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!

What To Serve With Brown Sugar Bacon Twists:

Here are a couple carb-y options to serve with the brown sugar bacon twists!

Copycat McGriddle
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the easiest way to make french toast, plus it comes out perfect each time!
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moist and delicious
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Prepare for a crisp exterior and warm, gooey interior
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Chocolate Peanut Butter Protein Waffles
thick and fluffy waflles with a hint of peanut butter and topped with chocolate chips
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What To Do With Leftover Bacon:

Here are a couple recipes that use bacon, these are great to use the leftover bacon with, I mean if you can not eat the entire pack haha!

Cheddar Bacon Ranch Meatballs
Every single flavor you love comes together in these delicious little cheddar bacon ranch meatballs!
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Maple Bacon Brussels Sprouts
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Chicken Bacon Ranch Pasta Casserole Recipe
I can’t deny that I have been absolutely obsessed with pasta lately. I mean, can you blame me with dishes this low in points. My CHICKEN BACON RANCH PASTA is creamy, delicious and packs all the flavors. A rich cream sauce and bacon is really all you need in life.
Check out this recipe
This chicken, bacon and ranch pasta casserole recipe is the creamy and delicious weeknight meal you have been craving!

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

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American

Instant Pot Hawaiian Chicken

I. AM. OBSESSED. To say the least, I am completely and utterly obsessed with my Instant Pot Hawaiian Chicken. The amount of times I make this lately is probably insane, it is just that good. Instant pot hawaiian chicken 3 ingredients is all it takes! Just some sauce, chicken and rice, very simple to make. Then just dump them all in the Instant Pot and press go! Instant pot hawaiian chicken breast is an easy dinner recipe that is perfect for everyone in your family. Grab your piña colada, and let's get cooking!

Instant pot hawaiian chicken combines the flavors of just 3 ingredients sweet pineapple, with tangy bbq for an easy weeknight dinner.

What Do You Need To Make Instant Pot Hawaiian Chicken

Why an Instant Pot of course!! I will provide a link to the Instant Pot that I use here and also the non-stick bowl insert here that I love, it helps to keep your food from sticking while cooking and also makes clean up easy.

If you do not have an Instant Pot, simply make the rice separate, the chicken separate and the sauce separate. Then combine everything together once cooked. I also have a recipe for Hawaiian skewers that can be made on the grill, stovetop or oven. In addition, I have a Hawaiian chicken slider recipe that is super good. Similar to this recipe but still very different.

Now for the actual ingredients

Instant pot hawaiian chicken 3 ingredients is all it takes! Just some sauce, chicken and rice!

  • Rice - I use extra long grain rice, which is a white rice, but you can use any rice that you want. Just be mindful of cooking times, brown rice takes a long time, this was based of extra long grain (white) rice
  • Water - pretty self explanatory
  • Chicken cutlets - I use chicken cutlets for this recipe, they cook perfectly in the 6 minutes it takes to cook the rice as well. Use any cut of chicken, or another meat; however, make sure it cooks through and is not overcooked. Thin chicken cutlets work really well though. Chicken breasts can be used as well, cutlets are just preferred as they are the perfect size. If chicken breasts are, just butterfly them in half so they cook.
  • Diced pineapple - This is from a can because cutting pineapple is too much work! Make sure to buy diced pineapples that are in their own pineapple juices. Make sure there are no added sugars or anything else in the car. They are called pineapple tidbits at my store! The whole can will be used, including the pineapple juice, whatever is in there, not much.
  • BBQ Sauce - Sugar free now sauce is used in this recipe but any bbq sauce can be used.

Okay, that was kinda more than instant pot hawaiian chicken 3 ingredients but the sauce counts as one. And that is it! Simple, easy but packs a punch.

If a sweeter recipe is preferred, add some brown sugar or brown sugar replacement. The pineapple does already make it sweet so just be cautious of that. If a spicier recipe is preferred, add some red pepper flakes on top!

How To Make Instant Pot Hawaiian Chicken

Instant pot hawaiian chicken breast is an easy dinner recipe that is perfect for everyone in your family. Start by greasing the bottom of the Instant Pot with some cooking spray. This is why the non-stick bowl insert works well, it makes sure that the rice doesn't stick. Add one and a quarter cups of water on top and make sure the rice is evenly laid out on the bottom.

Sprinkle the chicken cutlets with a little bit of garlic salt. Not much seasonings are needed as the pineapple and BBQ sauce really shine through in this recipe. Place the chicken cutlets on top of the rice, being careful not to disturb the rice.

Mix together the pineapple tidbits and the BBQ sauce then pour over the chicken.

Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 6 minutes and start it. Once completely cooked, let set for 5 minutes, then vent and de-pressurize the instapot then open the lid and serve.

The bbq and pineapple will get all over the rice creating a delicious sauced rice as well.

Alternative Ways to Cook

What if you do not have a pressure cooker? Well you need one for this instant pot hawaiian chicken breast because they are AMAZING! But we can go over some other ways that I think would work out well too.

Stove Top

Cook the chicken on the stove top, over medium high heat, sprinkled with the garlic salt. Cook until it is almost fully cooked. Mix together the BBQ sauce and pineapple, then pour over the almost cooked chicken. Put a lid on your pan and steam/cook until the chicken is fully cooked and the pineapple/bbq is heated up. The rice will need to be cooked separate and added to the chicken after.

If cooking the rice separate, I like to make it in the instant pot as well.

Slow Cooker

This chicken can be made on the slow cooker. Follow all the same steps as the Instant Pot version and cook on low until the chicken is fully cooked. It will only take about 1-1.5 hours, depending on how thick the chicken cutlets are. If using chicken breasts, or a thicker chicken, it will take a little longer.

Oven

Do you prefer baked chicken? Preheat oven to 400 degrees. Place chicken on a greased baking tray, sprinkling with the garlic salt. Cook the chicken for about 10 minutes then flip over. Add the pineapple and bbq sauce mixture on top, then cook for another 10-15 minutes, until the chicken is fully cooked. This will take less than 30 minutes to make! Super easy weeknight dinner idea.

Stir Fry

A fun way to make this would be to stir fry everything together. The rice will need to be cooked separately and set aside. Just heat some oil over medium-high heat. Cut chicken up into small, bite-sized pieces. Cook that chicken in the oil until just almost cooked. Add in the bbq sauce and pineapple chunks, and toss everything. Continue to fully cook the chicken and heat up the bbq sauce and pineapple. Once the chicken is thoroughly cooked, add in the rice and toss everything. You can also add in a little soy sauce or hoisin sauce as well.

Looking for some other recipes to make in the Instant Pot? Try out my instant pot garlic parm pasta.

Instant Pot Hawaiian Chicken

pineapple-y and tangy and just oh so good!
4.69 from 19 votes
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Course Main Course, Main Dish
Servings 4 people
Calories 255 kcal

Equipment

Ingredients
 

  • 1 cup rice dry
  • 1.25 cups water
  • 4 pieces chicken cutlets about 4 ounces each
  • ¼ teaspoon garlic salt
  • ⅓ cup sugar free BBQ sauce
  • 1 can pineapple tidbits 8 ounce can

Instructions

  • Add rice to the bottom of the Instant Pot. Pour water over, trying not to disturb the rice.
  • Sprinkle chicken cutlets with garlic salt and carefully place over the rice, trying not to disturb the rice.
  • Mix together BBQ sauce and pineapple tidbits and pour over the chicken cutlets.
  • Cover the pot and secure the lid. Make sure the valve is set to sealing. Set the pressure cook button to 6 minutes and start it.
  • Once completely cooked, let set for 5 minutes, then vent and de-pressurize the instapot then open the lid and serve.

Nutrition

Serving: 1 chicken + ½ cup riceCalories: 255kcalCarbohydrates: 59gProtein: 4gFat: 1gSaturated Fat: 1gCholesterol: 1mgSodium: 154mgPotassium: 232mgFiber: 2gSugar: 20gVitamin A: 71IUVitamin C: 13mgCalcium: 38mgIron: 1mg
Keyword Chicken Breast
Course Main Course, Main Dish
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
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Appetizer

Honey Soy Chicken Tenderloins

How to cook the best honey soy chicken tenderloins or breasts with this healthy, easy and delicious recipe. Honey Soy Chicken Tenderloins taste as good as they look! They are packed and covered in a delicious honey, soy and garlic sauce.

Plus, they take a total of 10 minutes to prep AND cook! It really can't get much better, or easier, than this! This is a weeknight dinner idea or an easy dinner idea, brought from your fridge to your plate in under 10 minutes.

How to cook the best honey soy chicken tenderloins or breasts with this healthy, easy and delicious recipe.

Under 10 minute meals are one of my favorite. Who doesn't want to a quick and easy meal! Plus, this honey soy sauce is absolutely amazing so you get a quick dinner and a delicious recipe in that amount of time.

This can be meal prepped ahead of time to make for amazing lunches. It will last in the fridge for about 4 days. If you are eating healthy, this is the perfect weight watchers recipe but is also good even if you are not on a diet!

What Do You Need to Make the Best Chicken Tenderloin Recipes

This was very easy and quick to make on the stove top

Ingredients:

  • Chicken tenderloins
  • Oil
  • Soy sauce
  • Honey
  • Minced garlic
  • Garlic salt
  • Chicken broth
honey soy ingredients

I used chicken tenderloins for this recipe because they are so cute and absolutely delicious in this dish. You can certainly use a different cut of chicken. Honey soy chicken breasts are great, but, I have used thighs too, or some types of fish or pork would be great too. A lean cut of meat would be best for a healthy chicken tenderloins recipe.

You can use soy sauce, teriyaki, or a mixture of both in this recipe; however, I typically do soy only. I have used a combo of half and half before, when I ran out of soy sauce.

How to Make Healthy Stovetop Tenderloins

First, to make honey soy chicken, we need to marinate the chicken. Marinate the chicken for at least 30 minutes, if you have the time but try for 8 hours. I usually start marinading in the morning and cook at night. This takes literally 2 minutes to do and adds so much flavor to the chicken.

Poke a couple holes in the chicken, carefully with a fork or knife. Place the chicken in a baggie and add all of the ingredients for marinating the chicken.

Seal it up really tight, move it around to cover all the chicken and place in the fridge until you are ready to cook. The marinating is key as this will make for juicy and flavor packed honey soy chicken tenderloins.

Once ready to cook, heat a medium pan over high heat. Add the entire baggie to the heated pan. You can cook and eat marinade as long as it comes to a boil, according to someone smarter than I am, maybe the CDC? FDA? Anyways.

Add the entire baggie to the pan, sprinkle the chicken with garlic salt and bring to a boil. Flip and move the chicken around the sauce every 30 seconds or so.

making honey soy tenderloins

Once the pan gets dry, add the chicken broth, one tablespoon at a time. It will deglaze the bottom of the pan so that nothing burns. You can use water as well. Keep flipping and moving around the chicken until it is fully cooked and all the sauce is absorbed.

It should only take 8-10 minutes. Be sure the chicken comes to 165 degrees, I use a meat thermometer. If any are done before the others, remove those so they do not overcook.

I topped mine with green onions, I love green onions.

Pair the Best Chicken Tenderloin Recipes With Dip!

What dip should you pair this with? While it is just absolutely amazing on its own, try this with my yum yum sauce! You can also use the yum yum sauce for some rice. If you prefer not to make your own sauce, try it with my favorite Polynesian sauce or sweet chili sauce, or use these for your rice!

How to cook the best honey soy chicken tenderloins or breasts with this healthy, easy and delicious recipe.

Pair Healthy Chicken With Sides!

I paired this with rice and my crunchy crack broccoli. There is something about a soy sauce chicken and broccoli that melts my soul. I love it! You can also try this with my fried rice side.

What To Do With Chicken Tenderloin Leftovers

Do you have leftovers of the best chicken tenderloins? I bet you ate these all up; however, if you still have leftovers, I have you covered. These tenders make the best meal prep! If you are making this for dinner, try doubling the recipe to make a lunch meal prep all week.

How to cook the best honey soy chicken tenderloins or breasts with this healthy, easy and delicious recipe.

This is a healthy chicken tenderloins recipe, which I think is perfect for lunch. Store these honey soy chicken tenderloins in an air tight container in the fridge, but they should be good for about four days. Honey soy chicken breasts are really good for a more substantial lunch as well.

Honey Soy Chicken Tenderloins

They are packed and covered in a delicious honey, soy and garlic sauce. 

How to cook the best honey soy chicken tenderloins or breasts with this healthy, easy and delicious recipe.

Honey Soy Chicken Tenderloins

How to cook the best honey soy chicken tenderloins or breasts with this healthy, easy and delicious recipe.
4.24 from 476 votes
Print Recipe Pin Recipe
Prep Time 2 minutes
Cook Time 8 minutes
Total Time 10 minutes
Course Main Course, Main Dish
Cuisine Takeout
Servings 5 tenderloins
Calories 152 kcal

Equipment

  • Stovetop

Ingredients
 

  • 1 pound chicken tenderloins 5 pieces
  • 1 tablespoon oil
  • ¼ cup soy sauce low sodium
  • 1 tablespoon honey
  • 4 cloves minced garlic
  • ½ teaspoon garlic salt
  • 2 tablespoons chicken broth low sodium

Instructions

  • Poke a couple holes in each chicken tenderloins, carefully, using a fork or knife. Add them to a baggie with the oil, honey, soy and garlic. Seal up the baggie and move the marinade around the fully covered the chicken. Place in the fridge for at least 30 minutes or all day.
  • Heat a medium pan over medium high heat. Once heated, add the entire baggie of chicken and marinade. Season the chicken with garlic salt.
  • Bring the mixture to a boil. Flip and move the chicken around the sauce every 30 seconds or so.
  • Once the pan gets dry, add the chicken broth, one tablespoon at a time. It will deglaze the bottom of the pan so that nothing burns. You can use water as well. Keep flipping and moving around the chicken until it is fully cooked and all the sauce is absorbed. It should only take 8-10 minutes.

Nutrition

Serving: 1 tenderloinCalories: 152kcalCarbohydrates: 5gProtein: 21gFat: 5gSaturated Fat: 1gTrans Fat: 1gCholesterol: 58mgSodium: 1008mgPotassium: 377mgFiber: 1gSugar: 4gVitamin A: 28IUVitamin C: 2mgCalcium: 12mgIron: 1mg
Course Main Course, Main Dish
Cuisine Takeout
Tried this recipe?Mention @Allie.Carte.Dishes or tag #alliecartedishes!
Honey Butter Chicken
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Soy Sauce Chicken
combine takeout, lots of onions and chicken, what could be better!
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Air Fryer Sweet and Sour Chicken
Air fryer sweet and sour chicken nuggets are battered, yet healthy, this is how to make the best sweet and sour chicken sauce 
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Air Fryer General Tso Chicken
There’s no excuse to get takeout when we have AMAZING dishes like this one! I have been making this dish SO SO much recently and I don’t care! It’s insanely delicious, low on points and tastes just like the real thing! 
Check out this recipe
The Perfect Stovetop Rice
Check out this recipe

How many WW points is this now?! Click on the link below and it will take you to the recipe I made within your own WW app. Your specific points will be calculated, and you can track that.

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