Wondering what to make this thanksgiving? Let me help you with that! These gluten-free recipes are all just as easy as they are DELICIOUS. Perfect for all types of diets, even those without restrictions will go crazy for these thanksgiving dishes!
Don’t miss out on this classing Thanksgiving side dish just because you’re gluten-free! Make this super easy, totally gluten-free recipe the whole family will love.
This hearty Mexican soup is full of fresh, delicious flavor! The perfect quick and easy dinner recipe to throw together on a busy weeknight. Requires only a handful of simple ingredients, cooked in one pot, in just 30 minutes!
What You’ll Need to Make Mexican Soup
Chicken – This recipe calls for chicken breasts, but really any cut of chicken will work. My one recommendation when it comes to buying your chicken, is to make sure it’s boneless and skinless. This’ll make the cooking and dicing process much easier! Also, for a vegan/vegetarian Mexican soup, check out the “Adjust This Recipe to Your Dietary Needs” section below.
Chicken Broth – I used chicken bone broth in my Mexican soup for an extra boost of nutrients. However, any chicken broth, or even chicken bouillon dissolved in water will do the trick. And if you don’t have chicken broth, feel free to use vegetable broth instead.
Taco Seasoning – Two tablespoons of taco seasoning load this soup up with TONS of delicious flavor! This addition makes this recipe even easier to throw together. Though if you don’t have taco seasoning, feel free to use a combo of your favorite Mexican spices. I love smoked paprika, cumin, garlic powder, onion powder, and dried oregano.
Jalapeño – While optional, I love throwing in a diced jalapeño for extra flavor and spice! However, for a mild soup, try just half a jalapeño. Or, feel free to leave it out altogether.
Tips and Tricks
I highly recommend doubling this recipe! Leftover Mexican soup tastes just as good, and is easy to reheat and enjoy all week long. Heck, you can even freeze it for up to three months!
For a heartier meal, add rice! I love adding in a cup or two of cooked rice to my soup. And to keep things super easy, I typically opt for a pre-cooked microwaveable rice.
You can also make this Mexican soup in the Instant Pot! To do that, use the sauté function to cook up with veggies. Then, add the remaining ingredients, seal the lid and cook on high pressure for 15 minutes. After 15 minutes, remove the chicken, dice it up, then add it back into your soup – that’s it!
Adjust This Recipe to Your Dietary Needs
Make it Vegan/Vegetarian: For a vegan or vegetarian Mexican soup, replace the chicken with two cans of your favorite beans – I love either black beans or navy beans! Also, replace the chicken broth with vegetable broth.
Make it Gluten-Free: While mostly gluten-free, make sure the taco seasoning you use is 100% gluten-free as well!
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One-Pot Mexican Soup
This hearty Mexican soup is full of fresh, delicious flavor! The perfect quick and easy dinner recipe to throw together on a busy weeknight. Requires only a handful of simple ingredients, cooked in one pot, in just 30 minutes!
Heat olive oil in a large pot over medium heat, Add in the onion, celery, carrots, garlic, and jalapeño. Cooked 4-5 minutes, or until veggies are tender.
Add in chicken broth, crushed tomatoes, chicken, taco seasoning, and salt.
Bring to a boil then reduce heat to a simmer, cook uncovered for 20 minutes. Remove chicken from pot, dice into ½-inch pieces, then transfer back into pot. Stir to combine then serve warm with fresh cilantro, lime juice, avocado, sour cream, and tortilla chips.
Crispy on the outside, soft and fluffy on the inside – PERFECT air fryer baked potato! Three ingredients, a few simple steps, and 30 minutes is all this easy air fryer recipe requires. This foolproof method yields flawless baked potatoes every time.
What You’ll Need to Make an Air Fryer Baked Potato
Russet Potato – Four medium russet potatoes fit comfortably in most air fryer baskets. Start by scrubbing and rinsing each potato well before cooking. Potatoes grow literally IN the dirt, so they’re pretty filthy and should be washed thoroughly!
Oil – Olive or avocado oil work best, but really any kind of oil will cook your air fryer baked potato to perfection! The only rule here is to really lather up each potato in oil, this’ll guarantee an ultra-crispy skin.
Salt – Plenty (and I meant plenty) of salt! Cover each potato in a large pinch of salt before cooking. Since salt is the only seasoning here, it’s important to use it liberally.
Tips and Tricks
Pierce each potato all over with a fork before cooking! This’ll create vent holes in your potato, ensuring it cooks perfectly and evenly all the way through.
Enjoy your air fryer baked potato however you’d like. For a loaded baked potato, check out the section below!
Store leftover baked potatoes in an airtight container in the fridge for up to 5 days. To reheat, simply pop in the microwave for 1 minute, or back into the air fryer for 5 minutes at 400° Fahrenheit.
Make a Loaded Air Fryer Baked Potato
For a loaded air fryer baked potato, add…
Butter
Shredded Cheese
Chives
Sour Cream
Black Pepper
Crispy Bacon
& anything else your heart desires!
Adjust This Recipe to Your Dietary Needs
Make it Vegan: If you’re looking to jazz up this recipe the vegan way, top your baked potato with vegan butter, vegan sour cream, and a sprinkling of nutritional yeast – YUM!
Make it Dairy-Free: For a dairy-free air fryer baked potato, top it with a drizzle of olive oil instead of butter, the result is just as creamy and delicious.
5 from 1 vote
Perfect Air Fryer Baked Potato
Crispy on the outside, soft and fluffy on the inside – PERFECT air fryer baked potato! Three ingredients, a few simple steps, and 30 minutes is all this easy air fryer recipe requires. This foolproof method yields flawless baked potatoes every time.
Pierce each potato with a fork all over its surface.
Rub each potato with oil, then sprinkle all over with a generous pinch of salt.
Place potatoes in air fryer basket, then cook at 400° Fahrenheit for 35 minutes, flipping potatoes halfway through cooking.
Remove potatoes from air fryer basket, slice down the center and split each potato open exposing the inside flesh. Top with butter, shredded cheese, sour cream, chives, crispy bacon, additional salt, and black pepper.
Quick and easy white chicken chili made in the Instant Pot! Full of flavor, and deliciously creamy. Whip up this Instant Pot white chicken chili in under 30 minutes!
What You’ll Need to Make Instant Pot White Chicken Chili
Chicken – Duh! Two boneless and skinless chicken breasts are the main characters of this show. However, if you don’t have chicken breasts, you can certainly use one to two pounds of any chicken part. Boneless and skinless chicken thighs would work great in this chili recipe, too!
White Beans – A can of drained and rinsed white beans make for a heartier soup. They cook up perfectly soft and creamy in the Instant Pot, and absorb a ton of flavor. Any kind of white bean will work too! I used cannellini beans, but navy, great northern, or even lima beans would taste just as delicious.
Jalapeño – One jalapeño adds loads of flavor, but very (and I mean VERY) little spice! If you’re worried about any spice, use just half a jalapeño instead. Or, if you’re like me, and loooove spice – use two or three whole jalapeños in this Instant Pot white chicken chili recipe!
Cream Cheese – Melt some cream cheese into the pot for an ultra creamy, and velvety smooth soup! Cream cheese also adds a slight bit of tanginess to this chili, which is just to-die-for.
Tips and Tricks
Serve this easy weeknight meal however you’d like! I love mine with fresh avocado, cilantro, a squeeze of lime juice, and tortilla chips. And not just any tortilla chips, but these Siete Grain-Free Tortilla Chips – yum!
If the cream cheese and sour cream won’t melt in the last step, then turn your Instant Pot back on to the sauté setting. This’ll heat the pot up and help melt the creams!
Store leftover Instant Pot white chicken chili in an airtight container in the fridge for up to four days. Or, to enjoy weeks later, freeze this chili for up to three months! To reheat, simply transfer to the fridge for a few hours, then reheat in a pot until warm throughout.
Adjust This Recipe to Your Dietary Needs
Make it Vegan/Vegetarian: For a fully vegan or vegetarian white chili recipe, then replace the chicken with an additional can of white beans. Also, sub the chicken broth for vegetables broth – it’s that easy!
Make it Dairy-Free: Use your favorite dairy-free cream cheese and dairy-free sour cream in this Instant Pot white chicken chili. Or, replace both of those things with a can of full-fat coconut milk, just as creamy and delicious!
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Instant Pot White Chicken Chili
Quick and easy white chicken chili made in the Instant Pot! Full of flavor, and deliciously creamy. Whip up this Instant Pot white chicken chili in under 30 minutes!
1/2cupsour cream or unsweetened plain Greek yogurt
1/4cupcream cheese
1/2cupfresh cilantro, chopped
For serving:
Tortilla chips
Additional fresh cilantro
Lime wedges
Avocado, sliced
Instructions
Turn Instant Pot to sauté setting and add in olive oil. Once oil is hot, add in the onion, garlic, and jalapeno. Sauté for 2-3 minutes or until veggies are tender.
Add the cumin, paprika, chili powder, salt, and black pepper, then cook for just 1 minute.
Add in the drained beans, chicken breast, diced green chiles, and chicken broth (in that order). Secure the lid and cook on high pressure for 15 minutes, then manually release the steam.
Remove chicken from Instant Pot and shred with two forks before adding back into the pot. While chili is still hot, add in the sour cream, cream cheese, and fresh cilantro then stir to combine. Serve warm with tortilla chips, additional cilantro, fresh avocado, and lime wedges.
This fully loaded harvest bowl is packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.
What You’ll Need to Make a Harvest Bowl
Sweet Potato – Peel and cube two sweet potatoes before roasting. Or, if you’d like, replace the sweet potato with your favorite squash. Peeled and cubed butternut squash, sliced acorn squash, or even sliced delicata squash would all taste great in this harvest bowl!
Chicken – Two boneless and skinless chicken breasts are lightly seasoned, then roasted to perfection! For a vegan option, see the “make it vegan” section below.
Quinoa – Any variety of quinoa is jam-packed with health benefits! It’s full of nutrients, antioxidants, anti-inflammatory compounds, fiber, and is a complete protein. Talk about a superfood, eh? Feel free to use whatever kind of quinoa you have handy – white, red, black, or rainbow – they all taste great. Or, if you don’t have quinoa, you can replace it with cooked brown rice, wild rice, buckwheat, farro, or barley.
Kale – Similar to the quinoa, any variety of kale will taste delicious in your harvest bowl. So, use whatever you can get your hands on – curly kale, dino (lacinato) kale, red kale, or even baby kale. Though if using baby kale, no need to massage it, just add straight to your bowl, then toss in dressing.
Tips and Tricks
Don’t skip massaging the kale! This step is super important to achieve nice, and tender kale. Skipping this step will result in tough, and hard-to-chew kale, just all around unappetizing!
I highly, HIGHLY, recommend doubling up on the maple dijon salad dressing. It’s seriously the star of this harvest bowl, and you’ll regret not making more. Also, leftovers stay fresh in a sealed container in the fridge for up to three weeks!
Adjust This Recipe to Your Dietary Needs
Make it Vegan: For a healthy, high protein vegan meal, leave out the chicken. Then, either double up on the sweet potatoes, or replace the chicken with a can of drained then rinsed chickpeas!
Make it Paleo/Grain-Free: Simply leave off the quinoa and you’ve got yourself a totally paleo and grain-free harvest bowl.
How to Meal Prep This Harvest Bowl
Roast the sweet potatoes and chicken.
Cook the quinoa.
Make the maple dijon dressing.
Massage the kale.
Divide the massaged kale, cooked quinoa, roasted sweet potatoes and chicken, sliced apples, fried cranberries, and sliced almonds between four meal prep containers.
Store remaining dressing separately.
When ready to eat, remove one of your meal prep containers from the fridge and drizzle with some extra maple dijon dressing – enjoy!
5 from 2 votes
Harvest Bowl (easy to meal prep!)
These fully loaded harvest bowls are packed with seasonal ingredients, fresh flavor, and finished off with a dreamy maple dijon vinaigrette! Perfect to meal prep ahead of a busy week, or quickly throw together as an easy meal in under 30 minutes.
Preheat oven to 425° Fahrenheit. Place sweet potatoes and chicken breast on a baking sheet, then drizzle with avocado oil, and sprinkle with salt and black pepper. Toss potatoes to coat, then roast for 20 minutes, tossing potatoes halfway through.
While chicken and potatoes roast, make the dressing by adding all dressing ingredients to a bowl and whisking to combine.
Place kale in a bowl with half of the dressing, then toss and massage dressing into the kale with your hands.
Once potatoes are tender, remove from the oven and assemble bowls with all ingredients – roasted sweet potatoes, massaged kale, chicken, quinoa, apples, dried cranberries, and sliced almonds. Store with remaining dressing on the side, then top with dressing right before eating.
