Author: admin

December 27, 2025

Mediterranean Zucchini Noodle Salad Recipe

We love this fresh zucchini noodle salad recipe! Raw zucchini makes delicious salads, especially when tossed with our unbelievably good Greek yogurt dressing!

Zucchini doesn’t get enough credit for salads! I love raw zucchini salads, so I’m obsessed with this zoodles salad with a spicy Greek yogurt dressing, feta, and tomatoes. Since the zucchini goes in raw, it holds a bit better than cooked zucchini noodles, which are better enjoyed right away. Once dressed, this salad is good for a couple of days.

If you’ve not made noodles out of zucchini before, I’ve got you covered with a quick tutorial below (with and without a spiralizer). For another salad like this, see our lemon herb zucchini salad.

Key Ingredients

Zucchini: You can use store-bought zoodles or make them (noodles made from zucchini). Use fresh, firm zucchini for the best results. I have shared how to make them below.
Cucumber, Tomatoes, Red Onion, and Olives: The extra veggies we add to this zucchini salad are inspired by a classic Greek salad. For the olives, I use Kalamata, but green Castelvetrano olives are also really delicious.
Feta Cheese: Like a classic Greek salad, we add lots of feta. You can crumble it onto the salad or do what I did in our photos and add larger cubes.
Greek Yogurt Dressing: My dressing starts with plain Greek yogurt, then I mix in a garlic clove, crumbled feta, lemon zest and juice, olive oil, honey, and to add a tiny bit of spice, some Sriracha.

Find the full recipe with measurements below.

How to Make a Zucchini Noodle Salad

Tip 1: Turn zucchini into noodles. I highly recommend using a spiralizer for this recipe. If you don’t have one, I’ve included tips below for making zoodles without (a mandoline or peeler work in a pinch). A spiralizer creates long, curly noodles in minutes. My model is from Paderno (it was around $30). To make zoodles:

Secure the spiralizer to your countertop (mine has suction cups). Trim the ends of the zucchini and press it firmly into the spiralizer.
Turn the handle until all the zucchini turns into noodles. Since your noodles will be long, use scissors to cut the noodles around 12 inches long.
Use the zoodles immediately in the salad, or store them in the fridge or freezer. I have included storing tips below the recipe. I also like making a double batch and saving them for my garlic parmesan zucchini noodles recipe.

Tip 2: Use our Greek yogurt dressing. Once you have your noodles ready, you can toss them with the dressing (which is as simple as stirring everything together) and the extra veggies, then top with feta cheese. Easy, fresh, and so delicious!

Adding Greek yogurt dressing to zucchini noodle salad

Serving Suggestions

This salad is tasty served by itself, or you can add some protein with poached shrimp, lemon dill baked salmon, or sliced juicy chicken breasts.

More Zucchini Recipes

Mediterranean Zucchini Noodle Salad

PREP
20 mins
TOTAL
20 mins

You can make this Greek-inspired zucchini salad in 20 minutes! The yogurt-based dressing has just the right amount of kick from garlic, feta cheese, lemon, and Sriracha hot sauce. The salad is perfect to eat immediately or make up to 2 days in advance.

2 to 3 Servings

You Will Need

Zucchini Salad

2 medium zucchini, about 2 pounds

1/2 medium hothouse cucumber, sliced into half moons

2 medium tomatoes, cut into small wedges

1/4 medium red onion, sliced thinly into half moons

2 ½ ounces feta cheese, cubed, about 1/2 cup

15 Kalamata olives, pitted and halved

Yogurt Dressing

1/4 cup Greek yogurt

1 medium garlic clove, finely minced

1 tablespoon crumbed feta cheese

1 teaspoon lemon zest

1 tablespoon lemon juice

1 tablespoon olive oil

1/2 teaspoon Sriracha hot sauce, or more to taste

1/2 teaspoon honey

Salt and fresh ground black pepper

Directions

1Prepare zucchini: Trim and spiralize the zucchini (see notes below for doing this without a spiralizer). Then, cut the spiralized zucchini into long noodles to be about the length of spaghetti.

2Make the dressing: Stir yogurt, garlic, feta cheese, lemon zest, lemon juice, olive oil, Sriracha, and honey together. Taste for seasoning and adjust with salt, pepper, and/or Sriracha as needed.

3Make the salad: Add zucchini noodles, cucumber, tomato, red onion, cubed feta cheese, and olives to a large bowl, then toss with two-thirds of the yogurt dressing. Add more dressing if needed.

Adam and Joanne’s Tips

Storing: Enjoy the salad immediately, or keep it refrigerated for up to one day. The noodles will soften slightly over time but will still have crunch. If making ahead more than a day, for the crispiest salad, keep the salad and dressing separate and toss the day of.
No spiralizer: You can use a julienne vegetable peeler or a mandoline. You can also use a standard vegetable peeler to make wide noodles or ribbons.
Storing raw zoodles: Store your raw zucchini noodles in an airtight container lined with paper towels (the paper towels help absorb extra moisture). Refrigerate and use within 3 days.
The nutrition facts provided below are estimates.

Nutrition Per Serving
Serving Size
Half the recipe
/
Calories
356
/
Total Fat
20.4g
/
Saturated Fat
8.3g
/
Cholesterol
40.3mg
/
Sodium
885.8mg
/
Carbohydrate
33.1g
/
Dietary Fiber
3.2g
/
Total Sugars
7.3g
/
Protein
14.5g

AUTHOR:

Joanne Gallagher

Adam and Joanne of Inspired Taste

We are Adam and Joanne Gallagher, the creators of Inspired Taste. Established in 2009, Inspired Taste grew from a childhood dream into one of the internet’s most trusted recipe sites with hundreds of reliable recipes, step-by-step videos, and expert tips.More About Us

Marry Me Chicken (Crock-Pot Recipe)

This crock pot Marry Me chicken is creamy, cozy, and so easy, healthier than the classic but still wildly delicious. Just dump, slow cook, and wait for everyone to fall in love.

This slow cooker Marry Me chicken is my healthier, easier take on the very popular dish that everyone seems to obsess over — and honestly, I get why. The chicken turns out ridiculously tender in the slow cooker, soaked in a creamy sun-dried tomato garlic‑Parmesan sauce.

I skip pan‑searing to keep things lighter and fuss‑free, and I rinse the sun‑dried tomatoes to reduce excess oil without losing that sweet-savory punch and use lighter cream. A little tomato paste adds a lovely touch of acidity, umami, and the prettiest color — something I started doing during testing and now can’t make this recipe without.

It’s simple comfort food with better macros: higher protein, lower calories, and still unbelievably satisfying. Serve it over pasta, rice, or veggies and watch how fast it disappears.

👩‍🍳 ℹ️ What Is Marry Me Chicken? It’s a creamy, garlicky chicken dish (usually pan‑seared) that supposedly tastes so good it could spark a marriage proposal. It’s known for its sun‑dried tomatoes, Parmesan, and luxurious sauce. I have no idea who the original creator is, but this dish is similar to Tuscan creamy chicken or creamy sun-dried tomato chicken, so there are many similar recipes.

👩‍🍳 You might also like: Marry Me chicken orzo bake, creamy chicken pasta with pesto, creamy chicken mushroom salad, slow cooker chicken Tikka Masala, or these healthy slow-cooker chicken recipes.

What You’ll Need

Here is what you’ll need for this slow cooker marry me chicken recipe. Find the full measurements in the recipe card below.

Chicken breasts: lean, tender, and perfect for slow cooking. You can swap for boneless thighs for extra juiciness.
Sauce Base: chicken stock, tomato paste (my personal touch), cornstarch (to thicken the sauce while it cooks). Tomato paste isn’t always in classic marry me chicken, but here it adds acidity and color.
For the flavor: chopped sun‑dried tomatoes add sweetness, chew, and those big Mediterranean notes. Rinsing removes excess oil to keep the recipe lighter. Fresh garlic (a must), but you can use onion powder, plus dried herbs (I used Italian mixed but you can use oregano, basil, or thyme), sweet and smoked paprika, salt, and pepper. These build the backbone of the sauce: savory, garlicky, a little smoky, and full of cozy Italian vibes.
Finishing ingredients: light thickened cream or heavy cream, fresh Parmesan (look, you can use pantry Parmesan, but it’s not as good in my opinion), and fresh basil (if available). These create that glossy, creamy finish. The light cream keeps it healthier; Parmesan adds saltiness and umami; basil brightens everything.

How To Make Crock-Pot Marry Me Chicken

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make marry me chicken in a crock-pot (slow-cooker)

Cut chicken breasts in half lengthwise.
Whisk chicken stock, tomato paste, and cornstarch until smooth.
Place chicken in the crock pot and pour the tomato mixture over the top.
Add garlic, sun‑dried tomatoes, paprika, herbs, salt, and pepper.
Stir gently, cover, and cook: 2.5 hours on HIGH or 3.5–4 hours on LOW.
Add cream, Parmesan, and basil.
Stir and cook for another 20–30 minutes on HIGH (or while you prep your sides).
Serve and enjoy!

Watch The Video

Recipe Tips

Don’t skip rinsing the sun‑dried tomatoes: It helps keep the sauce from being overly oily.
Use freshly grated Parmesan: Pre‑grated won’t melt the same, and the flavor is way better.
Thickness control: If you like a thicker sauce, stir in an extra teaspoon of cornstarch mixed with a splash of cold stock at the end, or cook without the lid in the last 20 minutes.
Chicken option: Boneless thighs work beautifully and stay ultra‑tender.
Make-ahead: Assemble all ingredients except cream/Parmesan/basil in the slow cooker insert and refrigerate overnight. In the morning, place it in the crock pot and cook.
Storage: Keeps 3–4 days in an airtight container. Reheats well on the stove with a splash of stock or cream.
Freezer-friendly: Freeze before adding cream/Parmesan (dairy doesn’t freeze well). Add them when reheating.

Serving Suggestions

I love this spooned over pasta — the sauce hugs every noodle beautifully. It’s also great with rice, mashed potatoes, quinoa, roasted veggies, or even zucchini noodles if you want to keep things lighter. A simple green salad or garlic broccoli on the side balances the richness perfectly.

💬 If you’ve tried this marry me chicken (crock-pot) or any other recipe on the blog then don’t forget to rate the recipe and let me know how you got on in the comments below, I love hearing from you! You can also FOLLOW ME on Instagram, Facebook, Pinterest, YouTube, and or sign up to my Newsletter to see more of my delicious food.

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This crock pot marry me chicken is creamy, cozy, and so easy — healthier than the classic but still wildly delicious. Just dump, slow cook, and wait for everyone to fall in love. Find step-by-step photos and more recipe tips above.

Cut the chicken breasts in half at the thickest point so you have evenly sized pieces.
In a bowl, whisk the chicken stock, tomato paste, and cornstarch until smooth.
Place the chicken into the crock pot and pour the tomato mixture over the top.
Add garlic, sun‑dried tomatoes, onion powder, Italian herbs, sweet paprika, smoked paprika, salt, and pepper. Stir gently to combine.
Cover and cook on HIGH for 2.5 hours or LOW for 3.5–4 hours.
Open the lid, add the cream, Parmesan, and basil. Stir to combine.
Cook for an additional 20–30 minutes on HIGH, or until the sauce is creamy and slightly thickened.
Serve over pasta, rice, or your favorite sides.

Can I use chicken thighs? Yes — boneless thighs work beautifully and stay extra juicy and ultra-tender.
Can I make this dairy-free? You can use coconut cream and nutritional yeast, but the flavor will be different (still tasty!).
Can I cook it longer? Try not to exceed 4.5 hours on LOW for chicken breast — it can dry out.
Can I double the recipe? Yes, as long as your crock pot is large enough. Add 20–30 extra minutes if needed.
Can I add spinach or veggies? Absolutely — stir in spinach during the last 5 minutes. Mushrooms or chopped zucchini can be added at the start.
Don’t skip rinsing the sun‑dried tomatoes: It helps keep the sauce from being overly oily.
Use freshly grated Parmesan: Pre‑grated won’t melt the same and the flavor is way better.
Thickness control: If you like a thicker sauce, stir in an extra teaspoon of cornstarch mixed with a splash of cold stock at the end or cook without the lid in the last 20 minutes.
Make-ahead: Assemble all ingredients except cream/Parmesan/basil in the slow cooker insert and refrigerate overnight. In the morning, place it in the crock pot and cook.
Storage: Keeps 3–4 days in an airtight container. Reheats well on the stove with a splash of stock or cream.
Freezer-friendly: Freeze before adding cream/Parmesan (dairy doesn’t freeze well). Add them when reheating.

Keywords: Crock-Pot Marry Me Chicken, Marry Me Chicken (Crock-Pot Recipe), Slow Cooker Marry Me Chicken

More Chicken Dinner Recipes

Butternut Squash Kale Soup

Butternut Squash Kale Soup uses some of my favorite soup ingredients, and this tasty vegetarian soup has gluten-free and lower-carb options. And this is a perfect recipe to use those packages of peeled-and-cut butternut squash that shows up in the fall!

Pin Butternut Squash Kale Soup to try it later!

Butternut Squash and Kale Soup finished soup in bowls

This Butternut Squash Kale Soup is a recipe I first made just because I had butternut squash and kale in the fridge. And then I loved this soup with fall flavors, and it ended up being one of my favorite soups to make this time of year.

The bonus ingredient in the soup is Farro that I’d been craving ever since I first tried Farro with Mushrooms. The butternut, kale, and Farro combination here was wonderful, but I know some people aren’t going to have Farro. And also Farro isn’t gluten-free or low in carbs, so in the updated recipe I’m giving the option to switch Farro for brown rice (for gluten-free) or frozen cauliflower rice (for lower-carb and gluten-free.)

And no matter which way you make it, if you’re a fan of butternut squash and kale I hope you try this tasty meatless soup!

What ingredients do you need for this recipe?

(This is only a list of ingredients; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe with ingredient amounts.)

Farro
onion
Olive Oil (affiliate link)
Dried Thyme (affiliate link)
Dried Sage (affiliate link)
vegetable broth
butternut squash
kale
salt and black pepper
Balsamic Vinegar (affiliate link)
Parmesan for serving (optional, dairy-free without the Parmesan)

Can you use pre-cut butternut squash for Butternut Squash Kale Soup?

I wrote a post about How to Peel and Cut Up a Butternut Squash and for Roasted Butternut Squash it’s definitely better when you cut it up yourself. But to use in soup, those packages of pre-cut butternut squash that show up at Costco this time of year are great!

Want Butternut Squash Kale Soup that’s gluten-free or lower-carb?

You can easily make a gluten-free version of this soup by switching out the Farro for brown rice; I would use Ben’s Brown Rice (affiliate link). And you can make a tasty lower-carb version by switching out the Farro for cauliflower rice.

How high in carbs is the Butternut Squash Kale Soup?

This soup recipe with farro or brown rice will have about 24 net carbs per serving. If you switch out the Farro for frozen cauliflower rice, the soup will have about 12.8 net carbs per serving.

Who else LOVES Butternut Squash?

I’m a huge butternut squash fan from childhood, which is why my carb-conscious recipe blog has so many butternut squash recipes! And when it’s fall I just have to have it a few times every year. You can use Favorite Roasted Butternut Squash Recipes to see all my recipes using it. Or use Favorite Winter Squash Recipes to see my favorites with all types of winter squash!

How to Make Butternut Squash Kale Soup:

(This is only a summary of the steps for the recipe; please scroll down for complete printable recipe. Or if you use the JUMP TO RECIPE link at the top of the page, it will take you directly to the complete recipe.)

If you’re using farro, start by soaking it for at least 15 minutes.
If you don’t want to Peel and Cut Up a Butternut Squash, I think pre-cut squash cubes are great for soup.
Cut the squash into pieces not more than 3/4 inch across.
Heat the oil in soup pot, then saute diced onion with the thyme and sage.
Add vegetable stock to the onions and herbs and bring to a low simmer; then add the farro and simmer 10 minutes. (You can skip this extra ten minutes if you’re using brown rice; cauliflower rice will be added towards the end of the cooking time.)
Add the squash cubes and simmer about 30 minutes.
Mash the squash a bit so some pieces will thicken the soup, then add the kale (and add cauliflower rice now if you’re using that) and simmer 20-30 minutes more.
Stir in a little balsamic vinegar if desired, and serve hot.
Butternut Squash Kale Soup will good with a little Parmesan cheese sprinkled on at the table, if you’re a fan of that.

Weekend Food Prep:

This recipe for Butternut Squash Kale Soup has been added to a category called Weekend Food Prep where you’ll find recipes you can prep or cook on the weekend and eat during the week! And this recipe would be perfect to make on the weekend and enjoy for a meatless lunch or dinner.

Ingredients

1 cup Farro (see notes)
1 onion, finely chopped
2 tsp. olive oil
1 tsp. dried thyme
1/2 tsp. dried sage (rubbed sage)
6 cups vegetable broth
6 cups diced butternut squash
4 cups chopped kale
salt and fresh ground black pepper to taste
1-2 T balsamic vinegar (optional)
freshly grated Parmesan for serving (optional, this soup is dairy-free without the Parmesan)

Instructions

Soak Farro in cold water 15-30 minutes. (Rice does not need soaking)
Cut butternut squash into cubes not more than 3/4 inches across.
Chop onion, then heat olive oil in bottom of large soup pot, add onion and saute about 5 minutes.
Add thyme and sage and cook 2-3 minutes more.
Add vegetable stock to the soup pot and bring to a low simmer.
Drain Farro and add to stock, then simmer 10 minutes. (You could skip this initial ten minutes of cooking with brown rice.)
Add butternut squash cubes and simmer about 30 minutes, or until squash is quite soft.
Use a potato masher to mash some of the squash so it dissolves into the soup, leaving other pieces whole.
While soup simmers, wash and chop kale.
Add kale to soup (and cauliflower rice if you are using that) and simmer about 20-30 minutes more.
I like the greens cooked fairly well in my soup, check sooner if you prefer chewier greens.
Season to taste with salt and fresh ground black pepper.
If desired, stir in a tablespoon or two of balsamic vinegar right before you serve the soup.
Serve hot, with freshly-grated Parmesan cheese to add at the table if desired.

Notes

Use one cup of brown rice for gluten-free option or 2 cups frozen cauliflower rice for low-carb option.

If you don’t care if it’s vegetarian, this would be great made with homemade chicken stock.

Nutritional information is for the version made with Farro and doesn’t include optional ingredients. Net carbs for the gluten-free soup with brown rice will be about the same as Farro. If you switch Farro for frozen cauliflower rice, the soup will have about 12.8 net carbs per serving.

Recipe created by Kalyn.

Nutrition Information

Yield

Serving Size

Amount Per Serving

Calories 148Total Fat 2gSaturated Fat .3gTrans Fat 0gUnsaturated Fat 1.4gCholesterol 0mgSodium 595mgCarbohydrates 32gFiber 8gSugar 6.3gProtein 5g

Nutrition information is automatically calculated by the Recipe Plug-In I am using. I am not a nutritionist and cannot guarantee 100% accuracy, since many variables affect those calculations.

Low-Carb Diet / Low-Glycemic Diet / South Beach Diet Suggestions:
You could make a lower carb soup by making this with Cauliflower Rice or another type of low-carb rice product, but soup with butternut squash will never be super low in carbs. Use brown rice to replace the Farro if you don’t care about carbs but want the soup to be gluten-free. The use of butternut squash and farro would make this Butternut Squash Kale Soup phase two or three for the original South Beach Diet.

Find More Recipes Like This One:
Check out Soup Recipes for more tasty and healthy soups! Use the Diet Type Index to find recipes suitable for a specific eating plan. You might also like to follow Kalyn’s Kitchen on Pinterest, on Facebook, on Instagram, on TikTok, or on YouTube to see all the good recipes I’m sharing there.

Historical Notes for this Recipe:
This Butternut Squash Kale Soup was first posted in 2008, and I’ve made it many times since then. The photos were updated in 2014 and the recipe was last updated with more information in 2025.

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Grilled Tri-Tip Recipe | The Recipe Critic

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Grilled Tri-Tip is a flavorful, juicy steak that will be the star of your barbecue! It’s marinated in a simple, yet tasty marinade, then grilled to perfection. Serve with my sweet and savory chimichurri sauce and your favorite sides for an impressive meal that everyone will love!

If you’re looking for what sides to serve alongside this tri-tip, we’ve got you covered! Try our cool and creamy classic potato salad, chilled cucumber tomato salad and the best baked beans. As the temperatures warm up, you’ll want these delicious side dishes at every cookout!

Reasons You Will Love This Recipe

Wonderfully Tender and Tasty: This grilled tri-tip is rich with flavor, and will satisfy all of your steak cravings!
Easy Recipe: Grilling a well-seasoned steak is soeasy and doesn’t take too much time either! Once this has time to marinate, it can be on the table in less than 15 minutes.
Perfect for Backyard BBQs: Pair this with a fresh, crisp broccoli salad, a vibrant fruit salad and grilled corn. Don’t forget dessert!

Grilled Tri-Tip

Tri-tip is a delicious cut of beef! It’s less expensive than other steaks such as the rib-eye, but it’s just as flavorful. It has plenty of great marbling (fat running through the meat), which makes it really juicy and tender as long as you don’t overcook it.

Ingredients Needed

This grilled tri-tip is marinated in a mix of simple yet really flavorful ingredients. In fact, you may already have everything you need in your kitchen right now! To get started, check out the recipe card at the bottom of the post for exact measurements.

Tri-Tip Steak: Because a tri-tip steak has more fat, it will be much more flavorful than top sirloin. Two to three pounds of tri-tip will feed approximately 4 people.

Marinade

Olive Oil: Adds moisture for maximum juiciness.
Fresh Lime Juice: The acidity that will help to tenderize the meat.
Soy Sauce: Adds a salty, umami flavor.
Brown Sugar: Gives the marinade a hint of sweetness that then balances the more savory ingredients.
Worcestershire Sauce: Has a sweet, tangy, and spiced flavor that really adds something special to the marinade.
Fresh Garlic: A must in any good marinade!
Onion Powder: For savory onion flavor.
Italian Seasoning: I love to make my own Italian seasoning, but you can certainly use store-bought.
Cracked Black Pepper & Kosher Salt: To bring out and enhance all of the flavors.

Overhead shot of labeled ingredients in separate bowls.

How to Make Grilled Tri-Tip Steak

After trying this incredible tri-tip steak, the whole family will be requesting it on repeat. Lucky for you, it takes very little effort to prep! In addition, it only needs 10 minutes on the grill!

Make the Marinade: In a medium bowl, whisk together the marinade ingredients.
Marinate the Steak: First, place 2-3 pounds of tri-tip steak in a gallon-sized sealable plastic bag. Next, pour your marinade into the bag. Then, marinate for one hour or up to 24 hours.
Prep: Preheat the grill to 350 degrees Fahrenheit. Remove the meat from the bag, place it on the hot grill, then discard the bag and any leftover marinade.
Grill the Steak: Sear the meat on both sides over direct heat, about 5 minutes per side. Next, move the meat to the section of your grill with indirect heat. Cover the grill lid and turn the meat as needed to cook through. Cook until the instant-read meat thermometer reads 130 degrees Fahrenheit when inserted in the thickest part for medium rare. Feel free to cook the tri-tip to reach your preferred doneness.
Rest the Meat: Remove the tri-tip from the grill and allow the meat to rest for at least 5-10 minutes before slicing. Slice the meat against the grain and enjoy!

Overhead shot of marinade ingredients in a glass bowl. — Add the marinade ingredients to a bowl.

Overhead shot of whisked together marinade ingredients. — Add the marinade ingredients to a bowl.

Tips and Variations

Follow these tips and variation ideas, so that your steak turns out absolutely perfect!

Change the Juice: Try using lemon juice or orange juice in place of the lime juice!
Soy Sauce Substitutions: Low-sodium soy sauce can also be used in place of soy sauce. For a gluten-free option, use tamari!
Internal Temperature: Use an instant-read thermometer to know precisely when the steak has reached your desired temperature. When inserted in the thickest part of the meat, the instant-read thermometer should read 130 degrees Fahrenheit for a medium-rare steak. For medium doneness, you’ll want it to be between 140 and 150 degrees Fahrenheit, and for medium well, you want your steak to be 150 to 155 degrees Fahrenheit.
Let it Rest: It’s important to let your steak rest for at least 5-10 minutes before slicing into it. This allows time for the juices to redistribute throughout the meat. If you cut into it as soon as it comes off the grill, all of the wonderful flavor will end up on your plate instead of inside the meat.
Sauces to Serve With Tri-Tip: Serve with my tasty chimichurri sauce! For a creamy sauce, try my homemade horseradish sauce.

Storing Leftover Tri-Tip

This grilled tri-tip makes fantastic leftovers. You can easily reheat slices for a sandwich or salad the next day.

Refrigerate: Once the steak is completely cool, transfer it to an airtight container and store it in the fridge for 3-4 days.
Reheat: To warm the leftover steak and keep it from becoming dry, heat it low and slow. Use the oven and warm it up at 200 to 250 degrees F, until heated through.

Overhead shot of chimichurri sauce being poured over slices of meat on a plate.

More Grilled Steak Recipes

Grilled steak is on repeat at our house this time of year! We simply cannot get enough! Here are a few more of my favorite tried and true steak recipes that we love.

Dinner

Grilled Flank Steak with Asian-Inspired Marinade

1 hour 15 minutes

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Baked General Tso’s Chicken | Easy, Crispy & Healthy

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Skip the takeout and make this easy baked General Tso’s chicken at home! It’s crispy, saucy, and perfectly sweet with just the right amount of heat, no deep fryer required.

Why This Recipe’s a Weeknight Win

All the Flavor You Crave: You’ll get the best crispy chicken coated in a glossy, sweet-and-spicy sauce, without frying! Baking keeps it lighter but still totally satisfying.
Meal-Prep Friendly: Make a big batch and enjoy leftovers all week. This chicken reheats beautifully, so lunch or dinner is always ready to go.
Perfect Pairings: Serve it with fried rice, stir-fried veggies, or crispy egg rolls for a full restaurant-style dinner right at home.

Baked General Tso’s Chicken Ingredients

Chicken: We love boneless, skinless chicken breast for this recipe, but boneless, skinless chicken thighs would also be delicious!

Overhead shot of labeled sauce ingredients.

How to Make Baked General Tso’s Chicken

The magic of this General Tso Chicken recipe is in how simple it is. Taking a few extra minutes to brown the chicken first makes it golden, crispy, and even more irresistible. Want to skip the oven? Make my One-Pan General Tso’s Chicken. It’s similar to my sweet chili chicken. They are all seriously better than takeout!

Cut Chicken and Coat in Egg: Preheat the oven to 350ºF, then spray a 9×13-inch baking dish with non-stick cooking spray. Cut the chicken into bite sized pieces and place in a large bowl. Crack the egg on top of the chicken and massage it in with your hand to coat the chicken.
Toss in Cornstarch: Transfer the chicken to a ziplock bag. Add the cornstarch, seal the bag, and toss to coat well.
Sear Chicken: In a large skillet over medium-high heat, add oil. Working in batches, add the coated chicken and cook until browned. Brown the chicken on the outside only; you’ll finish cooking it later.
Transfer to Baking Dish: Place the chicken in the prepared baking dish.
Make the Sauce: In a medium bowl, whisk together hoisin sauce, soy sauce, brown sugar, fresh garlic, rice vinegar, sesame oil, ground ginger, and red pepper flakes.
Bake: Pour the sauce over the chicken, then bake for 45 minutes. Stir every 15 minutes so that it is coated in the sauce. Garnish with green onions, then serve with rice or noodles and enjoy!

Egg washed chicken covered in cornstarch in a zip loc bag.

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Overhead shot of baked General Tso's chicken in a baking dish.

More Easy Asian-Inspired Recipes

Dinner

Slow Cooker Beef and Broccoli

3 hours 20 minutes

December 25, 2025

Lentil Mushroom Bolognese

This vegetarian Bolognese with lentils and mushrooms is hearty, high in fiber, and full of rich, umami-packed flavor—perfect for a cozy, plant-based dinner. This recipe is part of my high-protein and fiber meals.

This mushroom and lentil Bolognese-like sauce is the real deal. Deep, rich, and savory with the texture that would rival the original. It’s inspired by the slow-cooked flavor of classic Italian Bolognese, but comes together in under an hour using plant-based pantry staples and a few flavor-packed boosters such as sun-dried tomatoes and Worcestershire sauce. It’s hearty enough to satisfy meat-lovers and cozy enough for cold nights.

The combo of mushrooms and lentils creates a meaty texture and earthy base, while garlic, smoked paprika, and cinnamon (yes, cinnamon!) layer in that magic depth. It’s loaded with fiber and plant-based protein, supports gut health, and is low in calories. Plus, it’s meal-prep friendly, freezer-safe, and tastes even better the next day.

Nutrition (per serving with spaghetti, Parmesan and leafy salad): ~595calories | Protein: 26 grams | Fibre: 13 grams

You might also like these recipes: lentil mushroom Stroganoff, viral cucumber salad (with tofu and edamame), high-protein butternut squash soup, zucchini fritters with zhoug and jammy eggs, or high-protein bircher muesli.

What You’ll Need

Here is what you’ll need for this lentil Bolognese recipe. Find the full measurements in the recipe card below.

Onion, carrot, celery – classic flavor trio that adds sweetness and depth. Plus, garlic to add a warm, savory base. Don’t skip it.
Olive oil – for richness and to carry those flavors.
Lentils – canned for convenience, loaded with protein and fiber.
Mushrooms – finely chopped for that “meaty” texture.
Tomato passata – smooth and rich, the body of the sauce.
Spices: smoked paprika, cinnamon, chili flakes, dried herbs – adds complexity and a subtle kick.
Umami-Boosters: Sun-dried tomatoes are chewy, tangy, packed with umami, soy sauce & Worcestershire sauce are salty, savory, complex, and stock cube is a sneaky shortcut to richness.

To Serve:

Spaghetti or fettuccine – or your fave pasta.
Parmesan – salty, umami magic.
Fresh parsley or basil – for brightness.
Optional: chili flakes for extra heat.

How To Make Lentil Bolognese

Find the full recipe and nutritional information below. Here are some handy step-by-step photos for how to make this vegetarian Bolognese-like sauce.

Sauté onion, carrot, and celery in olive oil until soft.
Add garlic and chopped mushrooms; cook until moisture evaporates.
Stir in sun-dried tomatoes, soy, Worcestershire, spices, and stock cube.
Add lentils and tomato passata + water; simmer to thicken.
Lightly mash the sauce for a creamier texture.
Boil pasta, save some pasta water.
Serve pasta with a big spoon of sauce, Parmesan, herbs, and salad.

Watch The Video

Recipe Tips

Texture Trick: Lightly mash the sauce with a potato masher for a thicker, clingier texture.
Make-Ahead: The sauce keeps well in the fridge for 4–5 days and freezes beautifully.
Spice It Up: Add more chili flakes or a splash of red wine for extra oomph.
No mushrooms? Try finely chopped eggplant or zucchini instead.
Vegan-friendly: Skip the Parmesan or use a dairy-free version.

Serving Suggestions

Serve it over spaghetti, fettuccine, or even zucchini noodles for a lower-carb option. A simple green salad with lemon vinaigrette is all you need on the side. Crusty bread? Always a good idea for mopping.

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This vegetarian Bolognese with lentils and mushrooms is hearty, high in fiber, and full of rich, umami-packed flavor—perfect for a cozy, plant-based dinner. This recipe is part of my high-protein and fiber meals. Find step-by-step photos and more recipe tips above.

For the Lentil Bolognese:

Sauté the base: Heat oil in a large pot over medium. Add onion, carrot, and celery. Cook 8–10 minutes until soft. Add garlic, cook 30 seconds.
Cook mushrooms: Add mushrooms, cook 5–7 minutes until moisture is gone.
Build flavor: Stir in sun-dried tomatoes, stock cube, soy sauce, Worcestershire, spices. Cook for 1–2 minutes.
Add lentils & tomatoes: Pour in lentils and passata. Add ½–1 cup water. Simmer 10–15 minutes.
Mash sauce: Lightly mash with a potato masher to thicken.
Cook pasta: Prepare pasta according to packet. Save ½ cup pasta water, then drain.
Combine & serve: Adjust seasoning. Add pasta water if needed. Serve with Parmesan, fresh herbs, and salad.

Can I use green or brown lentils instead of canned? Yes! Use about 1.5 cups of cooked lentils. Just make sure they’re soft but still holding shape.
Is this vegan? It can be! Just skip the Parmesan or sub with a vegan or dairy-free version.
Can I freeze it? Totally. It freezes great for up to 2 months. Thaw and reheat on the stove.
What kind of mushrooms work best? Button or cremini are perfect. Avoid large chunky pieces—finer chopping = better texture.
What does the cinnamon do? Trust me, just a pinch adds warmth and depth, don’t skip it!
Texture Trick: Lightly mash the sauce with a potato masher for a thicker, clingier texture.
Make-Ahead: The sauce keeps well in the fridge for 4–5 days and freezes beautifully.
Spice It Up: Add more chili flakes or a splash of red wine for extra oomph.
No mushrooms? Try finely chopped eggplant or zucchini instead.

Keywords: healthy dinner recipes, Lentil Mushroom Bolognese, vegetarian spaghetti bolognese, vegetarian dinner recipes

More Vegetarian Dinner Recipes

Focaccia Grinder Sandwich Recipe – Pinch of Yum

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This focaccia grinder sandwich might be my favorite sandwich I’ve ever made. Salty, juicy, crispy, and dense. Bought everything at Trader Joe’s!

Can’t Stop Thinking About This Focaccia Grinder Sandwich

Remember the Trader Joe’s focaccia sandwich with the pesto mayo that got millions of views on the socials and that people have stopped me in the grocery store to talk about?!

I really thought it was my favorite sandwich of all time, until I made this one. BUCKLE UP, YOU GUYS. This focaccia grinder sandwich might be even better! When we filmed this video, we ate the entire sandwich right on the spot and couldn’t shut up about it for the rest of the afternoon.

The sandwich:

Trader Joe’s roasted tomato focaccia, once again
Pesto
Salami and capicola
Provolone cheese
A tangy, shreddy, oregano-forward Italian salad
Pepperoncini for a bite
One last smear of mayo before you top it off!

I love this recipe for anytime, but especially for right now in the middle of the holiday abyss. Because what day is it? And what have I been doing for the last 3 days? And wait, actually friends are coming over in 30 minutes?

This is where this sandwich shines. It’s a quick dinner sandwich but also a party sandwich. One quick and cohesive prep (and by “prep” I just mean layering), and a satisfying slice into wedges, and you have a meal that’s ready to make everybody so happy.

I got the pesto, Italian dressing, and focaccia all from Trader Joe’s (not spon, just a big fan) – so technically you could use any brand but I would definitely recommend the Trader Joe’s stuff, it is delicious.

Focaccia Grinder Sandwich

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 1 review

Author: Lindsay
Total Time: 20 minutes
Yield: 6

Description

Holy smokes this is so good. Trader Joe’s roasted tomato focaccia loaded with pesto, salami, capocola, Provolone, pepperoncini, and a shreddy, tangy Italian salad. Absolutely amazing.

The Sandwich Base:

The Salady Part:

Instructions

Preheat Oven: Preheat the oven to 350 degres.
Slice Focaccia: Keeping the focaccia flat, use a serrated knife to cut the focaccia in half horizontally. (You don’t want to tip the bread up because all the toppings will fall off.) Lift the top half of the bread off and set to the side.
Layer Sandwich: Layer the bottom piece of focaccia with pesto. Then layer the salame, capocollo, and Provolone.
Toast Sandwich: Toast in the oven for 6-8 minutes. (Leave the top piece laying to the side so it doesn’t stick to the cheese yet.)
Toss and Layer Greens: In a separate bowl, toss lettuce, red onion, pepperoncini, Italian dressing, and oregano. Season with salt and pepper. Arrange salad on top of the toasted sandwich. Dollop with a bit of mayo (optional but I love it).
Finish: Press the top part of the focaccia over the sandwich and cut into wedges! WHOA NELLY that’s good. It’s juicy, crispy, salty, dense, and everything I want in a sandwich!

Prep Time: 10 minutes
Cook Time: 10 minutes
Category: Lunch
Method: Bake
Cuisine: Italian American

Keywords: sandwich recipe, focaccia sandwich, sandwich for a crowd, Italian sandwich

December 29, 2025

Dinner recipes when you don't know what to cook

Nice to meet you!

I’m Lindsay and I ♡ FOOD. I used to be a teacher, and now making food and writing about it online is my full-time job. I love talking with people about food, and I'm so glad you're here.

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Easy Homemade BBQ Seasoning | The Recipe Critic

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My homemade BBQ seasoning brings bold, smoky flavor to just about anything! It’s the perfect blend of sweet, savory, and just a little kick, ready to shake onto chicken, veggies, ribs, and more.

Why You’ll Want to Keep This on Hand

Big flavor, few ingredients: Just a few pantry spices turn into a tasty blend that you can use all BBQ season long!
Totally customizable: Dial up the heat or sweetness to make it your own.
Use it on EVERYTHING: Perfect for grilling, roasting, or seasoning snacks like popcorn and roasted nuts!

BBQ Seasoning Ingredients

Paprika: Use smoked paprika for a more smoky flavor.
Sugar: Brown sugar adds a sweet balance, but feel free to cut it back if you want more spice than sweet in your bbq rub.
Spice level: This blend’s got a little kick—skip or reduce the cayenne pepper if you’re not into the heat.

How to Make BBQ Seasoning

Get ready to level up your grilling game! This easy BBQ seasoning mix comes together in minutes and brings rich, smoky depth with a touch of sweetness to everything you add it to!

Add Spices: In a small bowl, add paprika, brown sugar, kosher salt, chili powder, garlic powder, onion powder, black pepper, and cayenne pepper.
Mix: Whisk all of the ingredients together until evenly mixed, then store in an airtight container.

Overhead shot of all of the ingredients in piles in a bowl.

A bowl with all of the ingredients whisked together.

How to Store Homemade Seasoning

This is great to have in the spice cabinet to add great flavor to so many different recipes.

Storing: Store your homemade seasoning in a spice jar or an airtight container in a cool, dark place.
How long does BBQ Seasoning Last? If you make sure it is in an airtight container, it will keep at room temperature for 1 year.

Two steaks seasoned with homemade bbq seasoning.

How Do I Use BBQ Seasoning?

This spice blend is great for meat rubs, seasoning vegetables, steak, pork, shrimp, and more. Here are a few more options for you to try!

Dinner

Juicy Air Fryer Hamburgers

20 minutes

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Marry Me Stuffed Shells Recipe (Easy, Creamy & Cheesy)

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Marry me stuffed shells take the viral sauce you love and turn it into a cozy, baked pasta moment. Think creamy chicken-stuffed shells, melty cheese, and just enough sun-dried tomatoes for that extra swoon-worthy touch.

Why This Recipe Gets All the Love

Fan Favorite! You guys love my marry me chicken and my stuffed shells recipes, so why not combine them into one delicious dish!
Perfect for sharing (or leftovers): This dish is great for family dinners, potlucks, entertaining, or making ahead and freezing when you need an easy win.
So many ways to serve it: Pair it with a simple green salad, garlic bread, or roasted veggies, or serve it on its own and let the shells steal the show.

Ingredients for Marry Me Stuffed Shells

Overhead shot of the labeled marry me stuffed shells filling ingredients.

Add Spinach: Stir 1–2 cups fresh baby spinach or 1 cup thawed, well-drained frozen spinach into the sauce during step 3 for a pop of green.
Cooked Chicken: Rotisserie chicken works great, but leftover shredded, chopped chicken, or canned chicken works as well.
Sun-Dried Tomatoes: I usually use julienne-cut sun-dried tomatoes packed in oil, but dry-packed works too. If using dry-packed, soak them in the chicken broth for 15–20 minutes, then strain and use both as directed.

Overhead shot of the labeled marry me stuffed shells sauce ingredients.

Want extra sauce? Go for it! If you love a really saucy pasta, make 1½ to 2 times the sauce so there’s plenty to spoon over every shell.

How to Make Marry Me Stuffed Shells

My family can’t get enough of this dish. The creamy sun-dried tomato sauce is always a hit on busy weeknights. Pair it with focaccia bread for the ultimate meal.

Shells & Filling

Boil the Pasta: Preheat the oven to 375ºF. Spray a 3-quart baking dish with nonstick cooking spray and set aside. Bring a large pot of salted water to a rolling boil, then cook the jumbo pasta shells according to the package directions for al dente pasta. Drain the shells and rinse them in cold water to stop the cooking process. Toss lightly with 1-2 teaspoons of olive or vegetable oil to prevent sticking.
Mix the Filling Ingredients: Add the chicken, ricotta, mozzarella, parmesan, sun-dried tomatoes, Italian seasoning, salt, and pepper to a large bowl and mix until combined. Set aside.

Jumbo shells cooking in boiling water on the stove.

Sauce & Assembly

Start the Sauce: Add the butter to a large skillet and melt over medium heat. Once melted, add the garlic and cook for about 30-60 seconds, until fragrant. Add flour and whisk to form a paste.
Add Broth, Cream, and Cheese: Cook for 1-2 minutes before slowly whisking in the chicken broth, cream, and parmesan until smooth and combined. It will be quite thick as you first begin to whisk in the liquid.
Add Tomatoes and Seasoning: Stir in the sun-dried tomatoes, paprika, Italian seasoning, salt, and pepper. Continue to whisk the sauce for a few minutes until it thickens.
Start Assembly: Add about ¾ of the sauce to the bottom of the prepared baking dish.
Stuff the Shells: Stuff each shell with about 2 tablespoons of the filling. Arrange the filled shells in an even layer on top of the sauce.
Bake: Spoon the remaining sauce evenly over the top of the shells. Bake uncovered for 25-30 minutes, until the sauce is bubbling and the shells are starting to brown. Let the marry-me stuffed shells rest for about 5 minutes before garnishing with fresh basil if desired, and serving.

Butter, garlic, and flour added to a skillet.

Alyssa’s Recipe Tip

Don’t overcook the shells! Whatever you do, don’t overcook the shells. Boil them 2–3 minutes less than the package says, so they don’t fall apart when you stuff them. They will finish cooking in the oven.

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Bowl of a serving of the marry me stuffed shells.

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