Gluten Free Dinners Archives | What Molly Made

Ground Turkey Enchilada Quinoa Skillet

Molly Thompson — Wed, 04 Mar 2026 09:44:00 +0000

This ground turkey enchilada skillet is a fast, all-in-one dinner made with ground turkey, quinoa, enchilada sauce, black beans, and corn. Everything cooks together in one pan, so the quinoa absorbs all that smoky, saucy flavor while the turkey stays juicy and tender.

It’s the kind of weeknight meal that replaces tacos or pasta without feeling like a swap. The quinoa turns fluffy, not mushy. The sauce is rich, but not soupy. The cheese melts into the top for that familiar comfort factor. And because it’s packed with protein and fiber, it keeps everyone full without a crash an hour later.

If you love meals like my taco bowls or my slow cooker enchilada quinoa casserole, this skillet hits that same balanced, family-friendly note. And if you’ve ever made quinoa that turned out crunchy or gluey, this method fixes that.

Why This Enchilada Quinoa Skillet Works for Weeknights

This enchilada quinoa skillet cooks raw quinoa directly in the sauce, so you get a true one-pan dinner in about 20 minutes.

There’s no pre-cooking grains. No extra pot. No complicated layering. The quinoa simmers in enchilada sauce and broth, soaking up flavor while it cooks. The result is fluffy, separate grains with just enough sauciness to feel comforting.

Using 2 full pounds of 93 percent lean ground turkey keeps it protein-forward and filling without relying on cheese as the main source of substance.

How to Cook Quinoa in a Skillet Without It Turning Mushy or Crunchy

Quinoa turns out fluffy when it cooks at a gentle simmer with the correct liquid ratio and is stirred a few times to prevent sticking.

For this enchilada quinoa skillet, the ratio is:

1 1/4 cups uncooked quinoa
1 1/4 cups enchilada sauce
1 1/4 cups chicken broth

It’s a 1:2 quinoa to liquid ratio. That total liquid allows the quinoa to absorb flavor while cooking evenly.

Key success tips:

Bring the mixture to a simmer over high heat, then immediately reduce to medium-low and cover.
Stir once or twice during the 14 to 15 minute cook time so the bottom does not scorch.
If the quinoa is slightly firm at 15 minutes, add 2 to 3 tablespoons of broth, cover, and cook 2 more minutes.

After testing this multiple ways, cooking it uncovered the entire time made the texture uneven. Covering it traps just enough steam to finish cooking the center without making it soggy.

Ingredient Choices That Make This Skillet Filling and Balanced

This enchilada quinoa skillet works because I developed it intentionally so each ingredient plays a specific role in texture, flavor, and balanced macro nutrition.

Ground turkey: Using 93 percent lean gives you juicy meat without excess grease pooling in the skillet. A full 2 pounds keeps this hearty and satisfying for a 4-5 person family.

Enchilada sauce: Store-bought works great here. Mild is kid-friendly and medium adds depth without overwhelming heat. If you prefer homemade, my gluten free enchilada sauce uses pantry staples and is so delicious.

Quinoa: Rinse it well before cooking to remove bitterness. White quinoa cooks most predictably in this recipe.

Black beans and corn: They add fiber and texture without adding prep or chop time (busy mom life). Stir them in after the quinoa is tender so they warm through without overcooking.

Cheese: One cup is enough for melt and flavor without turning it into a heavy casserole.

Step-by-Step Directions

Step 1. Brown the turkey first: Cook the ground turkey in olive oil over medium-high heat for 2 to 3 minutes, breaking it up. It should lose its pink color and start to develop small golden edges before adding spices.

Step 2. Bloom the spices: Once cumin, chili powder, smoked paprika, garlic powder, and salt are added, cook briefly until fragrant. You should smell the spices immediately. This builds flavor into the meat instead of the sauce alone.

Step 3. Add quinoa and liquids.
Stir in the rinsed quinoa, enchilada sauce, chicken broth, and green chiles. Scrape the bottom of the pan to lift any browned bits. The mixture will look very liquid at this stage. That is correct.

Step 4. Simmer covered: Reduce to medium-low, cover, and cook 14 to 15 minutes. The liquid should be mostly absorbed and the quinoa should look fluffy with small spiral tails visible.

Step 5. Finish with beans, corn, and cheese: Stir in black beans and corn. Sprinkle cheese evenly over the top, cover for 1 to 2 minutes, and let it melt into a gooey layer.

The finished skillet should be saucy but not wet, cohesive but not sticky.

Can You Meal Prep This Enchilada Quinoa Skillet?

Yes. This enchilada quinoa skillet stores well for up to 4 days in the refrigerator and reheats without drying out if you add moisture.

Store leftovers in an airtight container. To reheat, add a splash of broth before microwaving so the quinoa softens and steams instead of tightening up.

It also works well portioned into lunch containers with avocado or a dollop of sour cream added fresh before serving.

Easy Swaps That Actually Work

You can customize this enchilada quinoa skillet without changing the cooking method.

Swap ground turkey for ground chicken.
Use ground beef if preferred, but drain excess grease.
Skip the cheese for dairy-free and top with avocado instead.
Add diced bell peppers or zucchini with the turkey if you want more vegetables.

I do not recommend reducing the liquid without adjusting the quinoa. That ratio is what keeps the texture balanced.

What to Serve With Enchilada Quinoa Skillet

This skillet is designed to be a full meal on its own, but toppings make it feel customizable. It eats like a taco bowl and a cozy skillet dinner combined. Try these toppings:

Chopped cilantro
Sliced avocado or homemade guacamole
Crushed tortilla chips
Sour cream or dairy free cashew queso
Diced tomatoes or black olives

FAQs

Can you cook quinoa directly in a skillet with raw meat?

Yes. Quinoa can cook directly in the same skillet as browned meat as long as there is enough liquid and the pan is covered during simmering. The key is bringing the mixture to a simmer first, then reducing heat and covering so the quinoa cooks evenly.

Why is my quinoa still crunchy after 15 minutes?

Quinoa can stay slightly firm if the heat is too high or if the lid was lifted frequently. Add 2 to 3 tablespoons of broth, cover tightly, and cook 2 more minutes. The trapped steam finishes softening the center.

Is this enchilada quinoa skillet gluten free?

Yes. Quinoa is naturally gluten free, and most enchilada sauces are as well. Always check the label on store-bought sauce to confirm.

Can I make this dairy free?

Yes. Simply omit the cheese and finish the skillet with cashew queso, avocado or dairy-free sour cream. The flavor is still rich from the spices and enchilada sauce.

Does this freeze well?

This recipe can be frozen for up to 2 months. Let it cool completely, store in a freezer-safe container, and thaw overnight in the refrigerator. Reheat with a splash of broth to restore texture.

More One Pan Skillet Dinners

Ground Turkey Enchilada Skillet with Quinoa

This ground turkey enchilada skillet is a high-protein, one-pan dinner made with 2 pounds of lean ground turkey, fluffy quinoa, red enchilada sauce, black beans, and corn. Everything simmers together in the same skillet so the quinoa cooks right in the sauce and absorbs all the flavor. It’s hearty, family-friendly, and ready in about 30 minutes, making it perfect for busy weeknights or easy meal prep.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Keyword family friendly, healthy dinner, one pan dinner

Prep Time 2

Cook Time 18

Total Time 20

Servings

Calories 489kcal

Author Molly Thompson

Ingredients

1 Tablespoon olive oil
2 lb ground turkey 93% lean
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
1 1/4 cups uncooked quinoa rinsed
1 1/4 cups red enchilada sauce store bought or homemade
1 1/4 cups low sodium chicken broth
1 (4.5-oz) can diced green chilies
1 (15-oz) can corn drained
1 (15-oz) can black beans drained and rinsed
1 cup shredded Mexican cheese or cheddar cheese
For serving: chopped cilantro avocado, tortilla chips, sour cream, tomatoes

Instructions

Cook onion and brown turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up until browned, 2-3 minutes. Season with cumin, chili powder, smoked paprika, garlic powder, and salt and cook until fragrant.
1 Tablespoon olive oil, 2 lb ground turkey, 1 1/2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 1/2 teaspoons garlic powder, 1 teaspoon kosher salt
Stir in quinoa and liquids: Add the quinoa, enchilada sauce, chicken broth, and green chiles. Stir well, scraping any brown bits from the bottom of the pan.
1 1/4 cups uncooked quinoa rinsed, 1 1/4 cups red enchilada sauce, 1 1/4 cups low sodium chicken broth, 1 (4.5-oz) can diced green chilies
Simmer: Bring the mixture to a simmer over high heat, then reduce to medium-low, cover, and cook, until the quinoa is tender and most of the liquid is absorbed, 14-15 minutes, stopping to stir a few times so the bottom doesn’t burn. While it’s simmering, prep your toppings, drain the corn, and rinse the beans.
Finish and top with cheese: Stir in the black beans and corn. Sprinkle cheese on top and close the lid for for 1-2 minutes, until melted. Serve with your favorite toppings.
1 (15-oz) can corn, 1 (15-oz) can black beans, 1 cup shredded Mexican cheese

Notes

Turkey: A full 2 pounds keeps this skillet filling and protein-forward and matches how ground turkey is typically sold.

Quinoa texture: If quinoa isn’t tender after 15 minutes, add 2–3 Tbsp broth, cover, and cook 2 more minutes until fluffy.

Skillet size:Use a large, deep skillet (12-inch) so the quinoa cooks evenly.

Enchilada sauce: Mild = kid-friendly. Medium adds more heat without being spicy.

Dairy-free: Skip the cheese and finish with cashew queso, avocado or dairy-free sour cream.

Storage: Store leftovers in the fridge up to 4 days. Reheat with a splash of broth.

Nutrition

The post Ground Turkey Enchilada Quinoa Skillet appeared first on What Molly Made.

20-Minute Honey Garlic Chicken Bowls

Molly Thompson — Mon, 02 Mar 2026 10:00:00 +0000

Honey garlic chicken bowls are a fast, protein-packed dinner made with golden seared chicken, charred broccoli, and a glossy sweet-savory garlic sauce over rice. Everything cooks quickly, so the entire meal is ready in about 20 minutes.

The sauce is bold with garlic, balanced with honey, and thick enough to cling to every bite. The broccoli stays crisp (not soggy!). The chicken is juicy (not dry!). And everyone can build their own bowl, which makes this a weeknight win.

If you love meals like Ground Turkey Teriyaki Rice Bowls or Easy Ground Beef Taco Bowls, this one fits right into that rotation.

How to Make Honey Garlic Chicken Bowls in 20 Minutes

You make honey garlic chicken bowls in 20 minutes by starting the rice first, then prepping the broccoli and sauce while the chicken cooks. I intentionally developed and tested this recipe to reduce prep time!

Here is the exact flow:

Start 1 1/4 cups minute rice immediately.
Cube 2 pounds chicken into even 1-inch pieces.
Sear chicken in 1 tablespoon olive oil until 160 to 165°F.
While it’s cooking, chop any broccoli and mix the sauce. Then char the broccoli in the same skillet.
Simmer the honey garlic sauce for 2 to 3 minutes until thick then toss it all together and assemble the bowls.

This works because nothing waits around. The rice cooks while the protein and vegetables cook. Multi-tasking at its finest!

Why Your Honey Garlic Sauce Turns Watery (And How to Keep It Thick)

Honey garlic sauce turns watery when vegetables release moisture directly into the sauce, or you don’t simmer it long enough at high heat.

The solution is simple: cook the broccoli separately and simmer the sauce alone before combining everything.

After testing this multiple ways, here is what works best:

Whisk 1 cup low-sodium soy sauce, 1/4 cup honey, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, and optional ginger.
Cook garlic over medium heat for 1 minute until fragrant.
Pour in the sauce and simmer 2 to 3 minutes. Make sure it comes to a bubble, this is when the cornstarch works its magic.
Stop cooking when it coats the back of a spoon.

That coating test matters. If the sauce runs thin like broth, it needs another minute. If it clings in a glossy layer, its ready.

How to Get Juicy Chicken Instead of Dry, Rubbery Pieces

Chicken stays juicy when it is cut evenly, patted dry, and removed from heat at 160 to 165°F.

Most dry chicken happens because:

The pan is overcrowded.
The pieces are uneven.
It is overcooked while waiting for the sauce.

Use a large skillet. Let the chicken sit undisturbed for the first few minutes so it browns properly. Browning equals flavor.

Remove it as soon as it reaches temperature. It will finish cooking slightly while resting.

For more reliable weeknight options, browse all of my Easy Chicken Dinner Recipes for simple, tested meals that don’t overcomplicate things.

How to Char Broccoli Instead of Steaming It

Broccoli gets charred when it cooks in a hot skillet without being stirred constantly.

Add broccoli to the hot pan with oil and let it sit untouched for 2 to 3 minutes. You should see bright green florets with darkened edges. Then stir and cook another 1 to 2 minutes until crisp-tender.

If you stir too often or overcrowd the pan, it steams instead of browns.

You can substitute bell peppers, snap peas, or green beans. Cook them exactly the same way until crisp with slight char.

Ingredient Choices That Actually Matter

Soy sauce: Low-sodium soy sauce prevents the sauce from becoming too salty since it reduces slightly.

Honey: A quarter cup provides balance without making the dish sugary.

Cornstarch: Three teaspoons are enough to thicken the sauce without making it gummy.

Garlic: Eight cloves sound bold, but once cooked, the flavor mellows into rich, aromatic sweetness. It is honey garlic chicken after all!

Minute rice: Keeps this truly 20 minutes. Traditional rice changes the timing. If you’re using traditional white or brown rice instead of minute rice, follow this perfectly cooked white rice guide and start it ahead of time.

How to Meal Prep and Store Honey Garlic Chicken Bowls

Honey garlic chicken bowls store well for up to 4 days in the refrigerator when components are kept separate.

For best texture:

Store rice, chicken with sauce, and broccoli separately.
Reheat chicken and sauce first.
Add broccoli after reheating so it stays firm.

You can freeze the chicken and sauce for up to 2 months. Broccoli is best fresh.

If you’re building out a weekly plan, my cava harissa chicken bowls and street corn chicken rice bowls are great for dinners and store perfectly for lunch prep.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless skinless thighs work well and stay slightly more tender. Cook until 165°F.

Is honey garlic chicken very sweet?

Not too sweet. This recipe is balanced sweet-savory. The rice vinegar and soy sauce offset the honey.

Can I skip cornstarch?

Yes, but the sauce will be thinner and less glossy. It will taste the same but not cling as well. Arrow root starch or tapioca starch are great alternatives.

How do I make this gluten-free?

Use gluten-free tamari or coconut aminos instead of soy sauce. Note that coconut aminos has more sugar and will yield a sweeter sauce.

Can I double the sauce?

Yes. Double all sauce ingredients evenly and simmer slightly longer to thicken.

Honey Garlic Chicken Bowls

These honey garlic chicken bowls are a fast, flavor-packed dinner made with juicy seared chicken, crisp-tender broccoli, and a thick, glossy honey garlic sauce over rice. Everything cooks in parallel so it’s truly ready in about 20 minutes, making it perfect for busy weeknights. Bold garlic, balanced sweetness, and real ingredients that actually hold up for meal prep.

Course Dinner

Cuisine American, Chinese

Diet Gluten Free

Keyword high protein

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 494kcal

Author Molly Thompson

Ingredients

1 1/4 cups dry minute rice brown or white
2 lbs boneless skinless chicken breast
1 teaspoon kosher salt
2 Tablespoons olive oil divided
24-28 oz broccoli florets pre-packaged and cut
1 cup low-sodium soy sauce or tamari for gluten-free
1/4 cup honey
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1 teaspoon fresh grated ginger optional
3 teaspoons cornstarch
8 cloves garlic minced or grated
Green onions and sesame seeds to garnish

Instructions

Cook the rice according to the package instructions.
1 1/4 cups dry minute rice
While the rice cooks, pat the chicken dry with a paper towel then cube the chicken into 1-inch pieces and sprinkle with salt and pepper to taste.
2 lbs boneless skinless chicken breast, 1 teaspoon kosher salt
Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until golden and just cooked through, 160-165°F. While the chicken cooks, trim or chop broccoli if needed. Remove the chicken to a clean plate or cutting board.
2 Tablespoons olive oil
Add another drizzle of olive oil if need and add the broccoli. Let it sit undisturbed for 2-3 minutes then stir and cook another 1-2 minutes, until it’s bright green with charred edges and the center’s are slightly crisp. Remove to another clean plate or cutting board.
24-28 oz broccoli florets
While the broccoli cooks, whisk together the soy sauce, honey, sesame oil, rice vinegar, ginger, and cornstarch in a small bowl. After removing the broccoli from the pan, lower the heat to medium, add a drizzle of olive oil and garlic and cook for 1 minute, until fragrant. Stir in the sauce and simmer over medium-low for 2-3 minutes to thicken, until it lightly coats the back of a spoon.
1 cup low-sodium soy sauce, 1/4 cup honey, 1 Tablespoon sesame oil, 1 Tablespoon rice vinegar, 1 teaspoon fresh grated ginger, 3 teaspoons cornstarch, 8 cloves garlic
Add the chicken back to the pan and toss to coat and reheat slightly. Optionally, add the broccoli back to coat in the sauce or serve the broccoli on top separately.
Assemble bowls with cooked rice and garnish with sesame seeds and green onions if desired.

Notes

Broccoli: Cook the broccoli separately so the honey garlic sauce stays thick and glossy instead of getting watered down. If your skillet is smaller, cook the broccoli in batches so it chars instead of steaming.

Rice: Minute rice keeps this recipe fast, but you can swap in regular white or brown rice, just start it earlier since it takes longer to cook.

Vegetable swaps: Bell peppers, snap peas, or green beans all work well here. Cook them the same way as the broccoli until crisp and tender, with a little char.

Nutrition

The post 20-Minute Honey Garlic Chicken Bowls appeared first on What Molly Made.

Slow Cooker Shredded Chicken (Meal-Prep Friendly)

Molly Thompson — Mon, 20 Oct 2025 20:32:26 +0000

The Set-It-and-Forget-It Chicken I Make Every Week

Every Sunday, I toss a few chicken breasts in the slow cooker and call it my “weeknight sanity saver.” By dinner time, the house smells amazing, and I’ve got perfectly tender shredded chicken ready for tacos, salads, or a quick protein add-in for the kids’ meals.

After years of testing, I figured out the trick to making slow cooker chicken that stays juicy, not dry: a splash of apple cider vinegar and not overcooking it. This version has become my base for dozens of meals, and it works every single time.

Why it’s my go-to:

10 minutes of prep, max.
Tender, juicy texture that never dries out.
Adapts to any flavor (taco, BBQ, buffalo, etc.) for versatile lunches all week.
Freezer-friendly for months!
Makes busy weeknights feel calm and organized.

The Foolproof Formula for Juicy Shredded Chicken

Think of this as the “base recipe” for crock pot shredded chicken that always works. Just adjust the seasoning and flavors to make it your own!

Ingredient/Element	What to Use	Why it Matters
Protein	2-21/2 lbs boneless skinless chicken breast	Lean, shreds easily, stays juicy
Liquid	1 cup chicken broth	Adds moisture and flavor
Acid	1 Tbsp apple cider vinegar	Tenderizes and brightens flavor
Seasoning	2 tsp EACH garlic & onion powder, kosher salt, and pepper.	Builds balanced, all-purpose flavor
Slow Cooker Cook Time	LOW for 6-7 hrs or HIGH for 3-4 hrs	Long enough to tenderize, not so long it dries out

Why this works: The vinegar and broth create gentle steam that keeps the chicken juicy, while the dry seasonings build flavor that goes with any sauce later.

Jump to Recipe

How to Make Slow Cooker Shredded Chicken

Welcome to my kitchen! Let’s make this easy slow cooker pulled chicken recipe. The prep time couldn’t be faster!

Step 1. Add everything to the slow cooker:Place chicken in a single layer at the bottom. Sprinkle with all seasonings, pour in the broth and vinegar.

Step 2. Cook and shred: Cover and cook on high for 3–4 hrs or low for 6–7 hrs low, until the chicken shreds easily and the internal temp is 165. Don’t overcook!

How to Tell When It’s Perfectly Done

Internal temperature: 165°F
Texture: fork-tender, juicy, pulls apart easily
Visual: light golden edges, opaque center

Endless Ways to Use Shredded Chicken

Once you’ve got a big batch, dinner is halfway done all week! Try these ideas:

Toss with buffalo sauce for a high-protein lunch bowl
Stir into chicken soup or white chicken chili
Mix with BBQ sauce for sliders or sandwiches
Add to enchiladas, quesadillas, or tacos
Serve over salads or grain bowls for easy lunches
Combine with pesto and toss into pasta or zucchini noodles

Cook once, eat these recipes all week: BBQ chicken salad, healthy chicken enchiladas, creamy chicken tortilla soup, thai curry noodle soup, or buffalo chicken casserole.

Flavor Variations & Quick Add-Ins

Chicken Thighs: Use boneless thighs for darker, richer flavor (reduce cook time ~ 30 min)

Taco Shredded Chicken: Add 2 Tbsp taco seasoning + ½ cup salsa before cooking.

BBQ Chicken: Replace broth with ½ cup BBQ sauce; add ¼ cup more after shredding

Buffalo Chicken: Stir in buffalo hot sauce after shredding, to taste.

Herbed Lemon Chicken: Add 1 Tbsp lemon juice + 1 tsp Italian seasoning

Make-Ahead, Storage, + Freezing

To Refrigerate: Cool completely and store in an airtight container up to 4 days. Reheat with a splash of broth to keep it moist.

To Freeze:Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat:Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Meal prep tip: I make a double batch and divide it into four bags: plain, buffalo, BBQ, and taco. Each night, I heat one and pair it with rice, salad, or roasted veggies. Total lifesaver.

More Protein to Meal Prep

Slow Cooker Shredded Chicken

This slow cooker shredded chicken turns out tender and juicy every time with just a few simple ingredients. It’s the ultimate meal-prep staple—perfect for tacos, salads, sandwiches, or freezing for quick weeknight dinners. Just season, set, and shred!

Course Dinner

Cuisine American

Diet Low Lactose

Keyword chicken dinner, slow cooker, slow cooker meal

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 221kcal

Author Molly Thompson

Ingredients

2-21/2 pounds chicken breast
2 teaspoons garlic powder
1 teaspoon onion powder
1 Tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 cup low-sodium chicken broth or 1 cup water with 1 bouillion cube

Instructions

Add to the slow cooker (5 min): Place the chicken in the bottom of the slow cooker. Sprinkle with seasonings then pour the apple cider vinegar and broth on top.
2-21/2 pounds chicken breast, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 Tablespoon apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon fresh cracked black pepper, 1 cup low-sodium chicken broth
Slow cook: Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F and is tender and easy to shred.
Shred the chicken (3 min): Use two forks to shred the chicken and stir with the juices to keep it moist. You can also use a hand mixer on low for quick shredding and return back to the crock pot.
Serve or store: Use right away in soups or stews or toss with your favorite sauce (BBQ, buffalo etc.). Cool and store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Notes

Refrigerate: Cool completely and store in an airtight container up to 4 days.

To Freeze: Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat: Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Flavor Additions:

Taco-style: Add 2 Tbsps taco seasoning + ½ cup salsa.
BBQ: Replace broth with ½ cup BBQ sauce, add ¼ cup more after shredding.
Buffalo: Drain excess liquid and stir in buffalo sauce to taste after shredding

Nutrition

FAQs

Can I put frozen chicken in the crock pot?

It’s not recommended. Frozen chicken heats too slowly, keeping it in the unsafe temperature zone for too long. Thaw it in the fridge first!

Can I use chicken thighs instead of breasts?

Yes! Boneless thighs work great. Just reduce cook time by about 30 minutes for the same tenderness.

How do I know when it’s done?

When it shreds easily with a fork and reaches 165°F internally. If it’s tough, it needs more time; if it’s mushy, it’s overdone.

How long does shredded chicken last?

Up to 4 days in the fridge or 3 months in the freezer when sealed airtight.

Can I double this recipe?

Yes, just make sure chicken is arranged evenly and check the internal temp. It may need up to 30 minutes longer!

The post Slow Cooker Shredded Chicken (Meal-Prep Friendly) appeared first on What Molly Made.

Crock Pot Cowboy Casserole

Molly Thompson — Tue, 23 Sep 2025 15:11:06 +0000

Why You’ll Love this Cowboy Casserole

My favorite cowboy soup is so beloved around here and on social media, that I knew I needed to make a hearty crock pot casserole version!

I took the base of that recipe, removed the broth, and added some melted cheese to create a quick, high-protein meal you can make for the weeknights or serve up on game day! Here’s why you’ll love it (cowboy or not!):

Balanced with tender potatoes & carrots, hearty fiber-rich beans, and sweet corn.
Naturally gluten-free & packs ~40 grams of protein per serving (thanks to the ground beef!).
Minimal hands-on time: There’s only 10 minutes of prep. The crock-pot does the rest.
Feeds a crowd & travels well: ideal for tailgating, potlucks, or busy weeknights

Need another tailgate recipe? I always reach for beef recipes like healthy sloppy joes, Korean beef tacos, and sweet and spicy chili to serve a crowd.

My Top Tips Before You Start

For best texture, slice potatoes to the same thickness so everything cooks evenly.
Taste and season as you go. This is a large dish that feeds a lot so make sure it’s seasoned well! Season the beef, the casserole, and then taste and season again at the end.
Don’t forget to garnish! Serving this with sour cream, fresh chives, fresh parsley, red pepper flakes, or green onions makes it so much better (kind of like a chili!).

Ingredients You’ll Need

Ground beef: a single 3 oz. serving of cooked beef delivers 25 grams of high-quality protein.
Yellow onion and garlic: the flavor base.
Yukon Gold potatoes: sliced them about ¼-inch thick so they hold shape without turning mushy.
Carrots Peeled and sliced into rounds.
Tomato paste and diced tomatoes: Adds depth and a rich red color.
Black-eyed peas & corn: Gives it a hearty feel, adds fiber, and natural sweetness.
Seasonings: kosher salt, Italian seasoning, smoked paprika, chili powder, red pepper flakes (optional)
Shredded cheese (optional) Melts on top for the perfect finish.

Jump to Recipe

How to Make Crock Pot Cowboy Casserole

Step 1: Sauté & brown: Cook the onion and garlic until soft and fragrant. Add the ground beef and cook until browned. Season with salt for the best flavor.

Step 2: Layer & combine: Transfer beef mixture to the crock pot. Add the remaining ingredients (except the cheese), and stir to combine.

Step 3: Slow cook : Cover the crock pot and cook on low for 6-8 hours or high for 3-4, until potatoes and carrots are fork-tender. Taste it and adjust the seasoning as needed.

Step 4: Add cheese finish: When veggies are tender, top with shredded cheese (if using), then cover and set high heat for about 10-15 minutes until cheese is melted and bubbly.

This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.

Variations & Swaps

Vegetables: Add bell peppers, mushrooms, or sweet potatoes.
Beans: Substitute black beans or pinto beans if you don’t have black-eyed peas.
Dairy-free: Omit cheese!
Spice level: top it with sliced jalapeno or red pepper flakes to turn up the heat.

Crock Pot Cowboy Casserole

This Crock Pot Cowboy Casserole is a high-protein, gluten-free comfort food that simmers all day into a one-pot dinner loaded with ground beef, potatoes, carrots, corn, and black-eyed peas. Lightweight prep, juicy flavor, and is perfect for crowds and tailgates!

Course Dinner

Cuisine American

Diet Gluten Free

Keyword high protein, tailgate recipe, weeknight dinner

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

Calories 540kcal

Author Molly Thompson

Ingredients

1 Tablespoon olive oil
1 medium yellow onion diced
2 lbs ground beef
4 cloves garlic minced
1 1/2 teaspoons kosher salt plus more to taste
1 lb yukon gold potatoes sliced 1/4-inch thick
3 carrots peeled and sliced into rounds
4 Tablespoons tomato paste
1 (14.5oz) can diced tomatoes with juices
1 (15oz) can black eyed peas drained and rinsed
1 (15oz) can corn drained
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
2 teaspoons chili powder
1 1/2 cups shredded cheese optional

Instructions

Heat the olive oil in a large skillet. Add the ground beef and onion and cook on medium-high heat until browned and the onions are soft. Stir in the garlic and salt and cook until fragrant, 1 minute.
1 Tablespoon olive oil, 1 medium yellow onion, 2 lbs ground beef, 4 cloves garlic, 1 1/2 teaspoons kosher salt
Transfer the mixture to the crock-pot and add the potatoes, carrots, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian season, smoked paprika, and chili powder.
1 lb yukon gold potatoes, 3 carrots, 4 Tablespoons tomato paste, 1 (14.5oz) can diced tomatoes, 1 (15oz) can black eyed peas, 1 (15oz) can corn, 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, 2 teaspoons chili powder
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and carrots are fork-tender. Taste and adjust seasoning as needed. Cover the top with shredded cheese, close the lid, and cook on high for 10-15 minutes, until the cheese is melted.
1 1/2 cups shredded cheese

Notes

Storage: Cool completely, then store in airtight container in fridge for up to 4 days. Reheat individual servings on the stove or in the microwave until heated through.

Make-ahead & freezer: Follow directions to cook the beef and onion, then mix it with the remaining ingredients (without cheese). Store in the fridge for up to 4 days and dump into the crock pot and cook when ready. To freeze, transfer the mixture to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and cook as directed.

Adjust seasonings to taste: Especially salt & spices. Taste as you go and make sure to season as needed.

Nutrition

Recipe FAQs

Is it gluten-free?

Yes, all the ingredients here are naturally gluten free (ground beef, veggies, beans) as long as your canned goods and spice mixes are labeled gluten free.

Can this be a freezer meal?

For sure! Cook the beef and mix it with the remaining ingredients (except the cheese). Freeze flat in a freezer bag. Thaw overnight in the fridge then dump everything into the crock pot in the morning and cook.

How do I store cowboy casserole?

Allow it to cool completely then store in the fridge in an airtight container for 4-5 days. Reheat on the stove or in the microwave until heated through.

The post Crock Pot Cowboy Casserole appeared first on What Molly Made.

Easy Salmon Salad Recipe

Molly Thompson — Wed, 20 Aug 2025 16:23:13 +0000

A Quick & Healthy Dinner or Meal Prep Lunch

As a full-time working mom, I care so much about quick meals that are healthy & balanced, easy, and most importantly, delicious.

This recipe is everything I want in a salmon salad: bold Mediterranean flavors, fresh veggies, and a tangy herb dressing. Using leftover salmon (especially leftover greek salmon) makes it a 10-minute meal you can meal prep for lunches!

Recipe highlights:

Balanced meal with protein, healthy fats, and fiber
Quick to prep (only 15 minutes active time)
Customizable — use what you have on hand for a clean-out-the-fridge salad
Meal-prep friendly — salmon keeps well and tastes great cold

Love a quick and healthy salad? Try this la scala chopped salad, curry chicken salad, or cottage cheese egg salad next.

Ingredient Highlights & Swaps

Lemon juice: bright acidity to balance flavors.
Herbs: fresh dill & parsley and dried oregano for a Mediterranean flavor.
Salmon fillets: high in healthy fats and protein!
Romaine lettuce: crisp and sturdy base, but butter lettuce or mixed greens work too.
Mini cucumber: for fresh crunch.
Grape tomatoes: sweet and juicy.
Red onion: balances the flavors. Pickled onions work too!
Avocado: creamy texture, healthy fats, and fiber!
Chickpeas: plant-based protein and more fiber.
Feta cheese: the perfect greek flavors to finish the salmon salad. Leave it out for dairy-free or swap it with goat cheese!

Jump to Recipe

How to Make this Salmon Salad Recipe

Make the Dressing: Whisk dressing ingredients in a jar.

Assemble the Salad: Layer the romaine, cucumber, tomatoes, red onion, avocado, chickpeas, and feta in a bowl or seperate into containers for meal prep.

Serve: Flake the salmon using a fork and top the salad. Drizzle with reserved dressing if you’re serving it right away or store separately for meal prep.

Tested Tips & Shortcuts

Cold Salmon Tip: Leftovers taste amazing cold, so it’s perfect for meal prep lunches. Just store the dressing separately.
Pre-cooked salmon: Purchase pre-cooked salmon or even canned salmon if you don’t have leftover salmon on hand and don’t want to cook fresh.
Store-bought dressing: skip the homemade dressing if you don’t have time and buy your favorite Greek dressing at the store. I like Primal Kitchen’s greek dressing.

Salmon Salad Recipe

This salmon salad recipe combines crisp romaine, juicy tomatoes, creamy avocado, and flaky salmon with a Mediterranean herb dressing. It’s quick, nourishing, and perfect for weeknight dinners or meal-prep lunches.

Course Dinner, Lunch

Cuisine American, Mediterranean

Diet Diabetic, Gluten Free

Keyword family dinner, healthy dinner, meal prep lunch, salmon recipe, weeknight salmon

Prep Time 10

Cook Time 0

Total Time 10

Servings servings

Calories 467kcal

Author Molly Thompson

Ingredients

Dressing

1/4 cup olive oil
Juice from 1 lemon (2-3 Tbsp)
1 clove garlic minced
1 Tablespoon fresh dill chopped (or 1 tsp dried)
1 Tablespoon fresh parsley chopped (or 1 tsp dried)
1 teaspoon dried oregano
1/2 teaspoon kosher salt
Black pepper & red pepper flakes to taste

Salmon Salad

12-14 oz cooked salmon flaked (2-3 cups), see notes for cooking if you don’t have leftover salmon
1 head romaine chopped
1 mini cucumber chopped
10 oz grape tomatoes halved
1/4 cup red onion thinly sliced (1/2 onion)
1 avocado diced
1 (15-oz) can chickpeas drained and rinsed
4 oz feta cheese crumbled

Instructions

Make dressing (5 min): Whisk or shake the dressing ingredients together well in a jar. Taste and adjust seasoning as needed.
1/4 cup olive oil, Juice from 1 lemon, 1 clove garlic, 1 Tablespoon fresh dill, 1 Tablespoon fresh parsley, 1 teaspoon dried oregano, 1/2 teaspoon kosher salt, Black pepper & red pepper flakes
Assemble salad (5 min): Add the salad ingredients to a large bowl.
12-14 oz cooked salmon, 1 head romaine, 1 mini cucumber, 10 oz grape tomatoes, 1/4 cup red onion, 1 avocado, 1 (15-oz) can chickpeas, 4 oz feta cheese
Serve: Pour the dressing over the salad and toss to coat. Or separate into containers and store salad dressing separately for meal prep.

Video

Notes

Cook the salmon: Heat 2 Tablespoons of olive oil in the bottom of a large skillet over medium-high heat. Pat salmon dry and season with salt and pepper. Place it skin-side-down in the hot skillet and sear for 4 minutes without moving. The skin should be golden and crisp. Carefully flip and reduce the heat to medium. Continue to cook, 4-5 minutes, until the salmon flakes and reaches an internal temperature of 125-130°F. Let it rest for 5 minutes, remove the skin, and flake with a fork.

Canned salmon: this recipe works with canned salmon if you don’t want to cook it! Drain and flake before adding to the salad. I like Wild Planet canned salmon.

Store-Bought Dressing: I love homemade salad dressing, but store bought works to in a pinch. I like Primal Kitchen Greek dressing. Any greek, Italian, or balsamic dressing would be delicious.

To store: Store leftover salad, without the dressing, in an airtight container for up to 3 days. Dressed salad will stay fresh for a bout a day, but the lettuce will be slightly wilted.

Meal Prep: Assemble the salad ingredients into 4 separate airtight containers then mix and store the dressing separately.

Nutrition

My Favorite Variations

Greens: Try spinach, kale, or arugula instead of romaine.
Try another seasoning: the flavor of this salmon salad recipe depends on the dressing. Use leftover cajun salmon, Italian seasoned-salmon, or salmon seasoned with old bay. Use a matching dressing to your taste!
Grill or bake the salmon: Easily make baked salmon or grilled salmon instead.
Protein Swap: Use chicken instead (like in this grilled chicken salad), or swap for shrimp or tofu.
Dairy-Free: Skip feta or replace with dairy-free cheese.
Extra Crunch: Add toasted pita chips, sunflower seeds, or roasted chickpeas.

Frequently Asked Questions

Can I use leftover cooked salmon?

Yes! Flaky leftover salmon is perfect in this salad and others like salmon caesar salad and salmon arugula salad.

Do you it eat cold?

Yes, salmon salad is typically enjoyed cold as a quick lunch or meal prep option, but you can flake the salmon right when it’s cooked and enjoy it warm too.

Can I use canned salmon in this salad?

You can use canned salmon in this salmon salad! It’s a quick and easy alternative that turns this into a 5 minute recipe. Just drain and flake with a fork.

What’s the best way to store salmon salad?

Store leftovers in a air tight container or separate into meal prep containers without the dressing. This salmon salad will stay fresh in the fridge for up to 3 days.

More Salmon Recipes

The post Easy Salmon Salad Recipe appeared first on What Molly Made.

Perfect Marinated Grilled Salmon Recipe

Molly Thompson — Wed, 25 Jun 2025 15:44:14 +0000

Why This Will Be Your Go-To Grilled Salmon

Juicy flakes, crisp grill marks, and a bright lemon-garlic glaze—this is the grilled salmon recipe that disappears first at every cook-out. The marinade is simple pantry magic (soy, brown sugar, lemon, parsley) and does the heavy lifting while you wrangle kids and side dishes.

No-fail grilling cues (never sticks) – cook until it releases, flip once, and it’s tender, moist, and flaky.
30-second marinade – whisk pantry staples, drop in fillets, park in the fridge.
Perfectly flavored marinade – sweet, salty, citrusy; kid-friendly yet still date-night worthy.
Healthy dinner hero – high protein, omega-3s, naturally dairy-free.

Make it a meal: serve this grilled salmon recipe with grilled peach salad, tomato peach burrata salad, or another cookout side dish.

Ingredients Line-Up & Swaps

Ingredient	What it does	Swap ideas
Soy sauce	Salty umami	Coconut aminos or tamari for GF
Brown sugar	Sweetness + caramelization	Maple syrup or honey
Olive oil	Locks in moisture	Avocado oil
Lemon juice + zest	Bright acidity	Lime
Fresh parsley	Herby freshness	Cilantro or dill
Salmon fillets	Protein star	Whole salmon fillet

Grab your tongs, cue the playlist, and let that lemon-garlic aroma bring everyone to the patio—dinner’s on in ten!

Perfect Marinated Grilled Salmon

Juicy, char-marked grilled salmon fillets soak in a zesty lemon-garlic–soy marinade for 1–8 hours, then hit a 400–450°F grill: 4–5 min flesh-side, 4–5 min skin-side to 125–130°F. Rest 2 minutes, brush with a splash of lemon and parsley—dinner’s done. It's perfectly flaky, tender, juicy, and never sticks to the grill!

Course Dinner

Cuisine American

Diet Gluten Free

Keyword 30 minute meal, easy dinner, gluten free dinner, healthy dinner

Prep Time 15

Cook Time 10

Total Time 25

Servings fillets

Calories 231kcal

Author Molly Thompson

Ingredients

2 Tablespoons soy sauce or coconut aminos
3 Tablespoons brown sugar or maple syrup
2 Tablespoons olive oil
2 Tablespoons lemon juice (about 1 lemon)
1 Teaspoon lemon zest (about 1 lemon)
1/4 cup finely chopped parsley plus more for topping
1 Teaspoon kosher salt
Black pepper to taste
4 (4-6oz) skin-on salmon filets

Instructions

Marinate the salmon (1 hr): Whisk together the soy sauce, brown sugar, olive oil, lemon juice, lemon zest, parsley, salt, and pepper in a large bowl. Add the salmon and turn to cover. Cover with plastic wrap and marinate in the refrigerator for at least 1 hour or up to 8 hours.
2 Tablespoons soy sauce, 3 Tablespoons brown sugar, 2 Tablespoons olive oil, 2 Tablespoons lemon juice, 1 Teaspoon lemon zest, 1/4 cup finely chopped parsley, 1 Teaspoon kosher salt, Black pepper to taste, 4 (4-6oz) skin-on salmon filets
Prep the grill: Clean the grill grates really well and brush generously with olive oil. This helps prevent the salmon from sticking. Preheat the grill to medium-high heat (400-450°F).
Grill salmon (8-10 min): Add the salmon flesh-side-down, close the lid and cook for 4-5 minutes, until the salmon has clear grill marks and releases easily from the grates. If it doesn’t release with a nudge of your spatula, cook for another 1-2 minutes until it easily releases. Use a fish spatula to carefully flip the salmon. Close the lid and cook skin-side-down until the internal temperature of the salmon reaches 125-130°F, another 4-5 minutes. It should be slightly opaque, flake easily, and feel slightly firm.
Rest salmon (5 min): Remove the salmon to a clean plate or cutting board and allow it to rest for 2-5 minutes to finish cooking and redistribute the juices. Brush with additional olive oil (or melted butter), lemon juice and a sprinkle of parsley before serving.

Notes

Cooking & Doneness Tips

Internal temp: For medium salmon, grill until the internal temp reaches 125–130°F, then rest to reach 130–135°F.
Visual cues: The salmon should flake easily with a fork and appear slightly opaque in the center.
Rest time: Let the salmon rest for 1–2 minutes after grilling to help the juices redistribute.

How to Keep Salmon from Sticking

Clean the grill grates very well before preheating.
Brush the grates with high-heat oil (like avocado).
Grill flesh-side down first and don’t flip too early—wait until it naturally releases.
A fish spatula helps prevent tearing.

Make-Ahead & Storage

Marinate ahead: You can marinate the salmon up to 8 hours in advance. Don’t exceed 12 hours or the acid may break down the texture too much.
Leftovers: Store cooked salmon in an airtight container in the fridge for up to 3 days.
Reheating: Gently reheat in a skillet with a splash of lemon juice or olive oil, or eat cold on salad.

Substitutions

Soy sauce: Use coconut aminos for gluten-free.
Sweetener: Maple syrup works great in place of brown sugar.
Herbs: Swap parsley with cilantro or dill for a different flavor profile.

Nutrition

Step-by-Step Walkthrough

Marinate – Whisk soy, sugar, oil, lemon juice/zest, parsley, salt & pepper. Submerge salmon, cover, chill 1–8 h.

Grill salmon — Lay fillets flesh-side down, lid closed, 4–5 min. Slide a fish spatula under, flip to skin-side, lid closed another 4–5 min to 125–130 °F internal.

Pro Tips to Prevent Sticking

Scrub last-night’s burger bits off the grates.
Oil the grates really well.
High heat = quick sear = natural release.
If the fillet doesn’t release after 4 min, give it 60 sec more—then it will.

Here’s a few more tips to prevent fish from sticking to the grill.

Grilled Salmon FAQs

Can I grill frozen salmon

Thaw overnight for best texture; frozen fillets tend to stick and overcook on the outside.

Skin on or off?

Skin-on acts as a built-in spatula and protects the flesh—keep it.

Sweetener alternative?

Swap 3 Tbsp maple syrup or keto brown-sugar substitute 1:1.

How long does grilled salmon keep?

Store in the fridge for 3 days in airtight container; reheat gently or flake cold onto salads, like this crispy rice salad.

Storage & Leftovers

Fridge: 3 days—great for meal-prep bowls.
Freeze: Cool, wrap tightly, freeze up to 2 months; thaw in fridge.
Repurpose: Flake into tacos, pasta, or salmon salad with Greek yogurt.

More Salmon Recipes

Salmon with mango salsa (grilled or baked)
Grilled Greek salmon
Blackened salmon
Salmon Caesar salad
Glazed honey garlic salmon

The post Perfect Marinated Grilled Salmon Recipe appeared first on What Molly Made.

Shrimp Pad Thai (Better-Than-Takeout)

Molly Thompson — Thu, 19 Jun 2025 20:25:23 +0000

Reader-Favorite Pad Thai, Upgraded for Quick Protein!

Pad Thai became my weeknight obsession years ago, after I set out to recreate the magic of our favorite take-out spot—minus the extra oil and mystery ingredients.

Dozens of test batches (and plenty of peanut-butter-spattered notes) later, my healthy chicken Pad Thai has become a reader favorite on the blog.

This new shrimp version keeps that same balanced sweet-tangy sauce, but adds juicy sautéed shrimp for quick protein—and it’s still on the table in 30 minutes-flat. Here’s why you’ll love this pad thai with shrimp:

Weeknight-fast: one wok, 30 minutes, done.
Balanced flavor: salty-sweet, tangy, umami + customizable heat.
Naturally dairy-free with an easy gluten-free swap (use coconut aminos).
Better texture: no soggy noodles or rubbery shrimp—step-by-step timing below.
High-protein: about 500 calories and 32g of protein per serving.

Love restaurant-worthy recipes at home? Try Miso Pork Ramen, Gochujang Noodles, or Thai Curry Noodle Soup next.

Ingredients You’ll Need

Full list of measurements live in the recipe card.

Ingredient	Why It’s Used	Easy Swap
Wide rice noodles	Traditional chew; follow package directions.	Any flat rice noodle ¼-inch wide.
Shrimp (peeled & deveined)	Quick-cooking protein; buttery flavor.	Chicken or extra-firm tofu cubes.
Red bell pepper + carrots + beans sprouts	Crunch and color—classic veggie trio.	Swap zucchini or snap peas.
Shallot & garlic	Savory backbone	Yellow onion + garlic powder in a pinch.
Eggs	Signature Pad Thai silkiness + extra protein.	Omit and add extra shrimp for egg-free.
Peanuts & cilantro	Crunch + fresh herbs for finish.	Cashew & Thai basil
Pad Thai Sauce	50% salty, 30% sweet, 20% sour/heat—see next section.	Store-bought Pad Thai sauce in a rush (but fresh tastes best!).

Pad Thai Sauce Ratio

4 parts salty : 3 parts sweet : 2 parts tangy : 1 part spicy
(Soy sauce / coconut aminos, coconut sugar, rice vinegar + lime, sriracha)

Add 3 Tbsp creamy peanut butter and a splash of fish sauce for authentic depth.

Step-by-Step Instructions

Cook noodles. Cook according to package directions. Drain well.

Mix sauce. Whisk soy, lime, vinegar, fish sauce, coconut sugar, sriracha, peanut butter, and ginger until smooth.

Sear shrimp. Heat 1 Tbsp sesame oil in a ripping-hot wok; cook shrimp 1–2 min per side until pink & opaque (120–125 °F). Remove to plate.

Stir-fry veggies. Add remaining oil. Sauté bell pepper & shallot 2–3 min; add carrots & garlic, cook 1 min more.

Scramble eggs. Push veggies aside, pour in beaten eggs, stir until just set.

Combine & sauce. Return shrimp, add noodles + sauce. Toss over medium heat until noodles absorb sauce and everything glistens.

Shrimp Pad Thai

Juicy shrimp, chewy rice noodles, and a lightened-up sweet-tangy peanut sauce come together in one wok for a 30-minute Shrimp Pad Thai that tastes like take-out but fits a weeknight. Naturally dairy-free with an easy gluten-free swap, this reader-tested favorite delivers balanced Thai flavor without fuss.

Course Dinner

Cuisine Asian

Diet Gluten Free

Keyword 30 minute meal, asian, healthy dinner, shrimp dinner

Prep Time 20

Cook Time 10

Total Time 30

Servings

Calories 546kcal

Author Molly Thompson

Ingredients

Shrimp Pad Thai

8 oz wide rice noodle
2 Tablespoons sesame oil divided
1 lb shrimp peeled and deveined
1 red bell pepper thinly sliced then halved
1 shallot minced
1 cup matchstick carrots
4 cloves garlic minced
3 eggs beaten
2 cups bean sprouts
2 green onions chopped
1/2 cup unsalted peanuts roughly chopped
1/4 cup cilantro chopped

Pad Thai Sauce

1/4 cup soy sauce or coconut aminos for gluten free option
1 Tablespoon lime juice
2 Tablespoons rice vinegar
1 Tablespoon fish sauce
3 Tablespoons coconut sugar or brown sugar
1 Tablespoon sriracha or red chili paste plus more if you want more heat
3 Tablespoons creamy peanut butter
1/2 teaspoon ground ginger

Instructions

Cook Noodles (8-10 min): Cook the rice noodles according to the package directions, being careful not to overcook because they’ll cook longer once mixed in the sauce. When the noodles are done, strain them. Toss them with 1 tablespoon of sesame oil and set aside.
8 oz wide rice noodle, 2 Tablespoons sesame oil
Mix Sauce (2 min): While they’re soaking, whisk all of the sauce ingredients together in a small bowl until completely incorporated and the peanut butter is no longer clumpy. Then set aside.
1/4 cup soy sauce, 1 Tablespoon lime juice, 2 Tablespoons rice vinegar, 1 Tablespoon fish sauce, 3 Tablespoons coconut sugar, 1 Tablespoon sriracha or red chili paste plus more if you want more heat, 3 Tablespoons creamy peanut butter, 1/2 teaspoon ground ginger
Sear Shrimp (3 min): Heat the remaining tablespoon of sesame oil in a wok or deep skillet over medium-high heat. Once it’s hot and rippling, add the shrimp and cook without moving for 1-2 minutes on each side, until pink and opaque. Transfer to a clean plate or bowl.
1 lb shrimp
Stir Fry Veggies (4 min): Add the red pepper, bean sprouts and shallots to the same pan and cook on medium heat for 2-3 minutes, until soft. Add the carrot and garlic and cook for 1-2 minutes.
1 red bell pepper, 1 shallot, 1 cup matchstick carrots, 4 cloves garlic minced, 2 cups bean sprouts
Scramble Eggs (1 min): Turn the heat to medium low, add the beaten eggs and stir to scramble, being careful not to overcook them.
3 eggs beaten
Combine & Sauce (2 min): Add the shrimp back to the pan with the cooked noodles and sauce and mix well to coat everything.
2 green onions, 1/2 cup unsalted peanuts, 1/4 cup cilantro

Notes

Gluten-free: swap soy sauce for coconut aminos and double-check fish sauce brand.

Heat level: 1 Tbsp sriracha = medium. Add extra at the table for spice lovers.

No wok? Use a 12-inch stainless skillet and work fast to keep heat high.

Make-ahead: whisk sauce up to 5 days early; store in jar in fridge.

Leftover tip: Rinse cold noodles briefly, then reheat in skillet with 2 Tbsp water to loosen.

Nutrition

Variations & Dietary Tweaks

Low Carb: Swap rice noodles for spiralized zucchini; stir-fry 1 min.
Vegetarian: Trade shrimp for cubed pressed tofu; increase fish sauce to 1 Tbsp mushroom-soy + ½ tsp salt.
Extra protein: Add ½ cup cooked edamame with the bean sprouts. Scramble 1-2 more eggs.

Storage Tips

Fridge: Store in an airtight container for up to 3 days. Reheat in a skillet for 3-4 minutes with a splash of water.

Freeze: Not recommended (noodles break).

Shrimp Pad Thai FAQ

Why did my noodles turn gummy?

Soaked too long or over-stirred in sauce. Aim for al dente before they hit the wok and toss gently.

Can I use pre-cooked shrimp?

Yes—add at the very end just to warm, or they’ll turn rubbery.

Calories in shrimp pad thai?

At ~450 calories and 30 g protein per serving (shrimp version), it beats most take-out and is naturally dairy-free.

The post Shrimp Pad Thai (Better-Than-Takeout) appeared first on What Molly Made.

Bang Bang Chicken Skewers

Molly Thompson — Mon, 16 Jun 2025 18:54:53 +0000

Sweet Heat Magic in 30 Minutes!

Confession: I created these bang bang chicken skewers on a night when we really wanted take-out but the DoorDash timer said 60 minutes. Nope. Thirty minutes later my husband declared, “Please add this to the weekly lineup.”

If you love crispy chicken pieces, a creamy chili kick, and dinner that basically cooks itself—grab your skewers, because this recipe checks every box. Here’s why you’ll love them:

Weeknight fast: 10-minute prep + 20-minute cook.
One sauce, two jobs: quick marinade and finishing drizzle—hello flavor!
Grill, oven, or air-fryer: choose your adventure.
Custom heat: dial the sriracha up or down for kid-approved spice.

PS. It would be so good with the cucumber salad from these bang bang salmon bowls!

Love grilled chicken kabobs? Try hawaiian chicken kabobs next!

Ingredients You’ll Need

(Amounts are in the recipe card—keep scrolling for the print-friendly version).

Chicken thighs OR breast, boneless—breasts give perfect cubes; thighs stay extra juicy.
Bang bang sauce basics: mayo, Thai sweet-chili sauce, sriracha.
Garlic, honey, garlic & paprika for quick marinade depth.
Fresh herbs & sesame seeds for a pretty, crunchy finish.

Recipe swaps: Sub Greek yogurt for mayo, use agave instead of honey, or tone down the spice with less sriracha.

Step-by-Step Instructions

Season the chicken. Toss cubed chicken with olive oil and spices.

Thread chicken. Skewer the chicken tightly onto soaked skewers.

Whisk sauce and coat. Reserve half for dipping, spread the rest on the chicken skewers.

Cook. Grill (or air-fry) until char-kissed and 165 °F inside. About 20 minutes on the grill and 12 in the air fryer.

Bang Bang Chicken Skewers

My family loves these bang bang chicken skewers! Juicy chicken cubes soak up a creamy bang-bang marinade—a simple mixture of mayo, Thai sweet-chili, and spicy sriracha—then char on the grill (or in the air-fryer) in about 20 minutes. One quick drizzle of reserved sauce turns the skewers sticky-sweet and spicy for a flavor-packed dinner ready in 25 minutes flat.

Course Dinner

Cuisine American, Thai

Diet Gluten Free

Keyword chicken dinner, easy meal, family friendly, summer dinner

Prep Time 10

Cook Time 20

Total Time 25

Servings skewers

Calories 577kcal

Author Molly Thompson

Ingredients

5 wooden skewers
2 lbs chicken thighs
2 Tablespoons olive oil
2 teaspoons kosher salt
1 Tablespoon honey
2 teaspoons paprika
1 teaspoon garlic powder
1 cup mayonnaise I use Primal Kitchen
1/3 cup Thai sweet chili sauce
1 Tablespoon sriracha
To garnish: green onions, sesame seeds, lime juice

Instructions

Prep chicken & skewers(4 min): Soak 5 (8-inch) bamboo skewers in a shallow dish of water for at least 20 minutes. Pat the chicken thighs dry and slice into 1 1/2-inch square pieces.
5 wooden skewers, 2 lbs chicken thighs
Season chicken(2 min): Add the chicken thighs to a medium bowl. Drizzle with olive oil and toss with salt, honey, paprika, and garlic powder until evenly coated.
2 Tablespoons olive oil, 2 teaspoons kosher salt, 1 Tablespoon honey, 2 teaspoons paprika, 1 teaspoon garlic powder
Skewer chicken(5 min): Skewer the chicken pieces onto the skewers and pack them very tightly.
Whisk the bang bang sauce (2 min): Add the mayo, Thai sweet chili sauce, and sriracha to a medium bowl. Reserve 1/2 of the sauce in a small bowl for later (to top and serve). Brush the the remaining half over the chicken skewers.
1 cup mayonnaise, 1/3 cup Thai sweet chili sauce, 1 Tablespoon sriracha
Grill (20 min): Brush the grill grates clean and lightly oil. Preheat the grill to medium-high (400-450°F). Add the chicken skewers to the grill and cook for 18-22 minutes, flipping every 5-6 minutes. The internal temperature should be 165. You can brush the skewers with the remaining sauce as you grill, brush it on at the end, or serve it on the side.
Air Fry (12 min): Preheat the air fryer to 400°F and spray with nonstick spray. Add the skewers to the air fryer basket and air fry for 10-12 minutes, flipping halfway through, until the internal temperature reaches 165. Brush with the remaining sauce or serve it on the side.

Notes

Skewer safety: Soak wooden skewers 20 min to prevent burning. Metal skewers work too.

Chicken breast option: reduce the cook time by 5-7 minutes for the grill and 2-3 minutes in the air fryer.

Heat hacks: 1 Tbsp sriracha = mild-medium. For kids, start with 2 tsp; for heat lovers, splash on more at the end.

Make-ahead: Marinate up to 12 hours; keep reserved sauce refrigerated and separate.

Nutrition

Serving & Storage

Serve with: stovetop coconut rice, Instant pot coconut rice, crunchy slaw, or lettuce cups (or all three!)

Leftovers: Store skewers (sauce separate) in an airtight container in the fridge for 3 days. Reheat at 350°F for 8 min in the oven or air fry for 3 min.

Recipe FAQ

What is bang bang sauce made of?

Bang bang sauce is a classic combo of mayo, Thai sweet-chili sauce, and sriracha. Some add lime juice for balance.

Breasts or thighs—which cut is better?

Breasts make uniform cubes that cook evenly; thighs have higher fat and stay juicy (my preference even though they take slightly longer to cook). Both work—just cube them to equal size.

Can I bake instead of grill?

Yes—bake at 425 °F for 15 minutes or until the internal temp reaches 165. Broil at the end for a charred finish.

Is this gluten-free?

Check your sweet-chili and sriracha labels; most mainstream brands are GF, but verify.

The post Bang Bang Chicken Skewers appeared first on What Molly Made.

Korean BBQ Meatballs with Roasted Vegetables

Molly Thompson — Wed, 09 Apr 2025 11:03:00 +0000

The Sheet Pan Korean Meatball Dinner You’ll Want on Repeat

If you love a sweet and savory glaze, these Korean BBQ meatballs are going to be a regular on your dinner rotation. They’re packed with flavor, coated in a sticky Korean sauce, and baked right on the same pan as roasted sweet potatoes and crispy Brussels sprouts.

These meatballs are tender and flavorful, thanks to the mix of fresh garlic, ginger, and a little milk-soaked panko to keep them moist.

The sauce is where the magic happens—sweet, salty, slightly spicy, and super sticky and bubbly once broiled. Pair it with caramelized roasted veggies, and you’ve got a easy, whole food dinner.

Plus, it all happens on one sheet pan with minimal cleanup. It’s why I love sheet pan recipes like Firecracker meatballs and steak fajitas.

Ingredients Notes

Ground beef: It’s flavorful, protein-rich, and naturally packed with 10 essential nutrients—including iron, zinc, and B vitamins. Plus, it’s a wholesome, single-ingredient protein—no additives, just nourishing beef. In Ohio (where I live) over 15k families raise beef cattle using environmentally friendly practices!
Gochujang: This Korean chili paste brings the heat. It’s spicy, sweet, and savory all in one. You can find it in the Asian aisle at most grocery stores.
Sweet potatoes & Brussels sprouts: Roasting these on the same pan with the meatballs adds texture and color.
Scallions, garlic & ginger: Don’t skip them—they add that classic Korean BBQ depth.
Soy sauce (or coconut aminos): The base of our homemade BBQ sauce. Low sodium is best here since gochujang is already salty.
Maple syrup: Adds that signature sticky-sweet glaze to balance spice.
Sesame oil: A little goes a long way, adding warmth and richness.

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How to Make Sheet Pan Korean BBQ Meatballs

Mix the meatballs: Soak breadcrumbs in milk, then mix with ground beef, scallion whites, garlic, ginger, gochujang, and salt. Form into meatballs.

Bake the meatballs: Place them on the sheet pan with the veggies and bake for 14–16 minutes.

Make the Korean BBQ sauce: Simmer soy sauce, maple syrup, vinegar, garlic, ginger, and gochujang. Thicken with cornstarch and water.

Glaze and broil: Toss cooked meatballs in the sauce, return to the pan, and broil for 2–3 minutes until caramelized.

Tips & Variations

Appetizer style: Skip the veggies and serve these with toothpicks and a bowl of the sticky sauce for dipping—perfect for game day or parties.

Adjust the heat: Gochujang brings warmth and heat, but you can dial it up or down by adding more or less, or even using sriracha instead.

Swap the veggies: Try butternut squash, carrots, broccoli or green beans instead.

More Meatball Recipes

Korean BBQ Meatballs and Vegetables

These Korean BBQ meatballs are packed with flavor, featuring a sweet glaze that caramelizes beautifully under the broiler. Served alongside crispy brussels sprouts and tender sweet potatoes, this meal is an easy, all-in-one dinner that pairs well with other dishes like steamed rice or a fresh Asian slaw. Perfectly spiced with gochujang, these meatballs are a must-try for a quick weeknight meal or an impressive appetizer!

Course Dinner

Cuisine Asian, korean

Diet Low Lactose

Keyword kid friendly, sheet pan meal

Prep Time 20

Cook Time 15

Total Time 35

Servings

Calories 413kcal

Author Molly Thompson

Ingredients

Korean Meatballs

2 medium sweet potatoes (about 1 lb), peeled and cut into 1-inch cubes
12 oz brussels sprouts trimmed and cut in half
2 Tablespoons sesame oil divided
1/4 cup panko bread crumbs gluten-free if needed (I like Aleia’s)
1/4 cup milk
1 lb ground beef
3 scallions thinly sliced and white ends and greens separated
1 teaspoon fresh grated ginger
2 cloves garlic minced
1 teaspoon kosher salt plus more to taste
1 teaspoon Gochujang or sriracha sauce

Korean BBQ Sauce

1/2 cup low sodium soy sauce or coconut aminos
1/3 cup maple syrup or brown sugar
2 Tablespoons rice vinegar
2 cloves garlic minced
2 teaspoons fresh ginger grated
1 Tablespoons Gochujang or sriracha sauce, plus more to taste
1 Tablespoon cornstarch + 1 Tbsp water
Toppings: sesame seeds and green onion

Instructions

Preheat the oven to 425°F and arrange the oven rack to the top position. Gently grease a large baking sheet with olive oil or line with parchment paper.
Place the sweet potatoes and brussels sprouts on one half of the sheet pan. Drizzle with 1 Tablespoon of sesame oil and sprinkle with salt to taste. Toss to coat and arrange them in a single layer with the brussels sprouts cut side down. Roast in the preheated oven for 15 minutes.
2 medium sweet potatoes, 12 oz brussels sprouts, 2 Tablespoons sesame oil
While they’re roasting, make the meatballs. Add the breadcrumbs to a large bowl and pour the milk on top. Let it sit for 5 minutes. Now is a good time to chop the scallions and garlic. Separate the scallion white from the green ends and mince the white bulb ends. Save the green ends to garnish.
1/4 cup panko bread crumbs, 1/4 cup milk
To the breadcrumb mixture, add the beef, scallion whites, ginger, garlic, salt, and Gochujang. Use clean hands to mix until well combined. Use a medium cookie scoop to form the meatballs into 1 1/2-inch meatballs. You should have 20-22 meatballs.
1 lb ground beef, 3 scallions, 1 teaspoon fresh grated ginger, 2 cloves garlic, 1 teaspoon kosher salt, 1 teaspoon Gochujang
Remove the veggies from the oven and place the meatballs in a single layer on the other side of the sheet pan. Drizzle with the remaining sesame oil.
Bake for 14-16 minutes, or until the internal temperatures reaches 165°F and the sweet potatoes are tender and the brussels sprouts are golden and crispy.
While they're baking, make the Korean BBQ sauce. Combine all of the ingredients, except the cornstarch, in a medium saucepan and bring to a boil over medium-high heat.
1/2 cup low sodium soy sauce, 1/3 cup maple syrup, 2 Tablespoons rice vinegar, 2 cloves garlic, 2 teaspoons fresh ginger, 1 Tablespoons Gochujang
Combine the cornstarch and water in a small bowl until dissolved and whisk it into the BBQ sauce. Continue to stir and boil for 1-2 minutes, until thickened. Remove from heat and separate 1/3 cup to a separate bowl for drizzling.
1 Tablespoon cornstarch
Carefully remove the baked meatballs from the pan and add them to the saucepan with the bbq sauce and toss to coat. Place them back on the baking pan. Turn the oven to broil and broil the meatballs and veggies for 2-3 minutes, until the BBQ sauce bubbles and the potatoes get slightly crispy. Serve with the remaining BBQ sauce and sprinkle with green onions and sesame seeds.

Notes

Spice Level. I don’t like a lot of heat and didn’t find these to be spicy as written. Add more or less Gochujang to the the meatballs and/or the BBQ sauce. You could also add red pepper flakes!

Appetizer (Omit Veggies). Follow the instructions to make meatballs and the bbq sauce glaze and serve them with white rice or on a platter as an appetizer.

Store. Store leftover meatballs in an airtight container in the refrigerator for up to 4 days.

Freeze: Let the cooked meatballs cool completely, then transfer them to a parchment-lined baking sheet and freeze until solid. Transfer them to a freezer bag for up to 3 months.

Reheat: Thaw meatballs in the fridge overnight. Warm them in a skillet over medium heat with a splash of water until heated through, about 5-7 minutes. You can also bake them at 350°F for 10-12 minutes.

Gochujang. This is a korean chili paste you can find at almost all local grocery stores. Use more or less to adjust the spice level.

Nutrition

The post Korean BBQ Meatballs with Roasted Vegetables appeared first on What Molly Made.

Crispy Rice Salad

Molly Thompson — Fri, 21 Mar 2025 14:30:58 +0000

This Crispy Rice Salad is Fresh, Crunchy, and Full of Flavor

This viral Thai crispy rice salad is a fun riff on Nam Khao, a traditional Laotian appetizer-style salad made with crispy rice and bold, fresh flavors. It starts with seasoned rice that gets baked until golden and crunchy, then tossed with crisp veggies, herbs, and a creamy tahini dressing that pulls everything together.

It’s bright, crunchy, and totally crave-worthy—plus naturally dairy-free and gluten-free (if you use coconut aminos). This is the kind of salad that feels light but still satisfies, making it perfect for lunch or a colorful dinner (especially if you add protein like rotisserie chicken or blackened salmon).

Molly Yeh shared a version on her Instagram, and I knew I had to make my own! It’s the perfect way to use leftover rice.

How to Make Crispy Rice Salad

Ingredients You Need

Step-by-Step Instructions

Bake the rice until crispy.

Make the dressing.

Add the salad ingredients to a large bowl.

Mix with the dressing.

Recipe Tips & Variations

Use leftover rice. Day-old rice works best here because it’s dry and crisps up nicely in the oven.
Adjust the heat. Add more or less chili crunch based on your spice preference. You can also use sriracha or leave it out for a mild version.
Swap the veggies. This salad is flexible—try shredded carrots, bell peppers, or snap peas in place of cabbage or cucumber.
Make it a meal. Add grilled chicken, crispy tofu, or shrimp for a protein boost and turn it into a full dinner.

More Delicious Salad Recipes

Salads

Side Dishes

Salads

Salmon Arugula Salad

Crispy Rice Salad

This crispy rice salad recipe is packed with fresh herbs, crunchy vegetables, and tossed in a bold maple-tahini ginger dressing. Baked crunchy rice adds texture and flavor to every bite, making it the perfect gluten-free, feel-good dish for lunch or dinner.

Course Healthy, Lunch, Main Course, Salad

Cuisine American, Asian

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword healthy salad, thai recipe, viral recipe

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 337kcal

Author Molly Thompson

Ingredients

Crispy Rice Salad

2 cups cooked white rice leftover or cooked and cooled
1 Tablespoon soy sauce or coconut aminos
1 Tablespoon sesame oil
1-2 teaspoons chili crunch (I use Momofuku), or sriracha
2-3 cups shredded red cabbage
3 mini cucumber sliced
1 cup edamame (10oz frozen) steamed and shelled
1/4 cup chopped green onions thinly sliced (about 4-5)
1/3 cup cashews chopped
2 Tablespoons fresh cilantro chopped
1 Tablespoon fresh mint chopped

Maple Tahini Ginger Dressing

1/4 cup tahini
1 Tablespoon sesame oil
1 teaspoon grated ginger
1 teaspoon chili crunch (I use Momofuku), or sriracha
2 Tablespoons maple syrup
2 Tablespoons lime juice 1 lime
1 Tablespoon mirin or rice vinegar
1 Tablespoon soy sauce or coconut aminos

Standard – Metric

Instructions

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
Add the rice to a medium mixing bowl with soy sauce, sesame oil, and chili crunch. Stir to combine, making sure the rice is coated well. Spread it out in an even layer on the prepared baking sheet. Bake in the preheated oven for 30-35 minutes, stirring every 10 minutes. Start checking it frequently the last 10 minutes of baking because it can burn quickly
2 cups cooked white rice, 1 Tablespoon soy sauce, 1 Tablespoon sesame oil, 1-2 teaspoons chili crunch
While the rice is cooking, make the dressing. Combine everything in a bowl or jar and whisk together until combined. Taste and adjust heat or sweetness as needed.
1/4 cup tahini, 1 Tablespoon sesame oil, 1 teaspoon chili crunch, 2 Tablespoons maple syrup, 2 Tablespoons lime juice, 1 Tablespoon mirin, 1 Tablespoon soy sauce
Add the shredded cabbage, cucumbers, edamame, green onions, cashews, cilantro, and mint, to a large bowl. Top the salad with crispy rice pour the dressing on top. Toss to coat and serve right away.
2-3 cups shredded red cabbage, 3 mini cucumber, 1 cup edamame, 1/4 cup chopped green onions, 1/3 cup cashews, 2 Tablespoons fresh cilantro, 1 Tablespoon fresh mint

Notes

More Toppings. Add sliced avocados, crushed peanuts,

Rice. I used cooked leftover jasmine rice. You could also use basmati rice, long grain white rice, or brown rice.

Protein. Add shredded rotisserie chicken, blackened salmon, spicy tuna, shrimp, or tofu.

Nutrition

The post Crispy Rice Salad appeared first on What Molly Made.