Preparing this baked trout with lemon and sauce couldn't be simpler.

Fish, glazed in honey mustard, soy, and sesame sauce, turns tender and flavorful in our quick 20-minute trout recipe.

Explore more seafood recipes: Shrimp Tacos, Shrimp Scampi, and Salmon Salad!

Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

I made this for my housemates, with some mashed potatoes. I added finely chopped white onion on top for the last five minutes. They loved it! 😊♥️ I loved it too! I’d never tried before, so I was really happy about the turnout. It was VERY FLAVORFUL. 🤤 I saved it to my favorites after the first bite, Pinterest

Ingredients

• Trout - Opt for skin-on rainbow trout fillets, fresh or thawed. The flesh, ranging from white to orange, turns lighter when cooked. Choose firm, resilient, and fresh fillets, or consider salmon as an alternative.
• Lemon juice & zest - freshly squeezed lemon juice for the best flavor, and use fresh lemon zest whenever possible.
• Fresh parsley or fresh dill - for garnishing (or any preferred fresh herbs).
• Sesame oil - toasted!
• Soy sauce - a savory, umami-rich sauce adds saltiness and depth of flavor. Substitute: If you can't find gluten-free variation, Tamari sauce or coconut aminos are both great options; or Worcestershire sauce for a different depth of flavor.
• Honey - adds natural sweetness to the marinade. Substitute with maple syrup, agave nectar, or brown rice syrup for sweetness.
• Dijon mustard - a tangy, sharp-flavored mustard made from mustard seeds, white wine, and other spices. I don't recommend using yellow mustard as it will change the whole flavor profile.

Instructions

Cooking trout in the oven within parchment paper or foil packet is a such an easy and brilliant method, often referred to as cooking "en papillote" or "in paper."

Prep. Preheat your oven to 400°F (200°C).

Make The Honey Mustard Marinade Sauce. Combine Dijon mustard, honey, soy sauce, and sesame oil in a small bowl or jar. Set aside.

Season the fish. Season the trout fillets generously with salt and black pepper.

Make a foil packet. Grease foil with olive oil, place seasoned trout fillets (skin side down), and pour honey mustard mixture over them.

Reserve some for basting the fish before serving.

Seal the foil packets securely. Arrange the foil packets on a baking sheet and place them in the preheated oven.

Cook. Bake for 10 to 15 minutes.

Check one fillet after 10 minutes; the flesh should easily flake with a fork.

Once done, remove the fish in foil packets from the oven.

Pour any remaining sauce over the cooked trout, sprinkle them with mixed sesame seeds, and garnish with parsley or cilantro.

Serve the baked trout with lots of fresh lemon slices and your preferred choice of vegetables.

FLAVOR PROFILE: It's a fantastic combo of savory soy, sweet honey, and tangy Dijon that makes the trout taste amazing! Trust me, it's worth a try!

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Baked Trout Recipe

Preparing this baked trout with sauce couldn't be simpler. The fish, enveloped in a zesty blend of honey mustard, soy, and sesame sauce, emerges tender, succulent, and bursting with flavor. With our simple trout recipe, dinner will be ready in approximately 20 minutes. Hard to top that!

Course Main Course, Sauce

Cuisine American, Asian, European, international

Keyword asian trout recipe, baked trout, baked trout with sauce, honey glazed trout, how to bake a trout, miso glazed trout, oven baked trout, oven baked trout fillet, sauce for trout, trout marinade, trout with sauce

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 7 servings

Calories 478kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 ½ pound whole trout cut into fillets

Honey Glaze

• ½ cup Dijon mustard
• ½ cup honey
• 2 tablespoon soy sauce gluten free if needed or coconut aminos
• ½ cup sesame oil or other natural flavor oil

For the Trout

• salt and black pepper to taste
• 2 tablespoon sesame seeds
• fresh parsley chopped
• ½ medium fresh lemon sliced

Instructions

• Prep. Preheat your oven to 400°F (200°C).
• Make The Honey Mustard Marinade Sauce. Combine Dijon mustard, honey, soy sauce, and sesame oil in a small bowl or jar. Set aside.
• Season the fish. Season the trout fillets generously with salt and black pepper.
• Make a foil packet. Grease foil packets with olive oil and place the seasoned trout fillets inside (fish skin side down). Pour the honey mustard mixture over the trout fillets, leave some to brush more sauce before serving.
• Seal the foil packets securely. Arrange the foil packets on a baking sheet and place them in the preheated oven.
• Cook. Bake for approximately 10 to 15 minutes. Check one fillet after 10 minutes; the flesh should easily flake with a fork.
• Once done, remove the fish in foil packets from the oven. Pour any remaining sauce over the cooked trout, sprinkle them with mixed sesame seeds, and garnish with parsley or cilantro.
• Serve the baked trout with lots of fresh lemon slices and your preferred choice of vegetables.

Video

Notes

• To Store. Should you have any leftover trout, store it in an airtight container in the refrigerator for up to 3 days.
• To Reheat. For reheating without drying it out, preheat your oven to 275°F to 300°F, place the trout on a baking sheet, and warm it for approximately 15 minutes.
• To Freeze. You can also freeze cooked trout. Place completely cooled trout in a covered airtight container or heavy-duty freezer bag. It should be consumed up to 3-4 months.

Nutrition

Calories: 478kcal | Carbohydrates: 22g | Protein: 35g | Fat: 28g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 12g | Trans Fat: 0.003g | Cholesterol: 94mg | Sodium: 568mg | Potassium: 646mg | Fiber: 1g | Sugar: 20g | Vitamin A: 105IU | Vitamin C: 1mg | Calcium: 106mg | Iron: 3mg

To see all our recipes check out the Recipe Index.

The post Baked Trout With Lemon and Honey Soy Sauce appeared first on The Yummy Bowl.

These noodles are not spicy, and are light but will fill your stomach for the half of the day. I often prepare these for lunch and dinner as they take almost no time to make and are delicious.

Feel free to add some spicy ingredients or some protein like poultry or shrimps if you feel so.

How To Make Noodle Stir Fry

STEP 1

In a large skillet cook onion until translucent and slightly brown.

STEP 2

Add ginger, garlic, curry, add more olive oil to the skillet if needed.

STEP 3

Meanwhile boil the rice noodles following the instructions on the package.

STEP 4

Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.

STEP 5

Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles nicely covered in the sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.

STEP 6 - SERVE

Transfer to serving bowls and squeeze ¼-½  lime juice on top of the noodles, garnish with sesame seeds and enjoy!

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Curry Noodles Stir Fry

These Curry Coconut Noodles are so easy to make and contain all the ingredients you want in a delicious one pot noodles. Perfect for gluten free and vegan diet.

Course Main Course

Cuisine Asian, international

Keyword Curry coconut noodle bowl, Curry noodles with coconut milk, Easy coconut noodles, Easy curry noodles, Easy curry noodles recipe, gluten free noodles recipe, Hungover noodles, vegan noodles recipe, Vegetarian noodles recipes, Vegetarian rice noodles recipes

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 3 portions

Calories 385kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 cup coconut milk
• 2 teaspoon curry powder or you can also use 1 tablespoon red curry paste (but flavor different)
• 2 small garlic cloves minced
• ⅓ cup fresh peas
• 6 mushrooms
• ½ pound noodles
• 3 cup spinach
• ½ of a brown onion diced
• ½ of one whole lime juiced
• 2 teaspoon sesame seeds
• vegetable oil for cooking
• 1 knob ginger (about 1 inch) grated

Instructions

• In a large skillet cook onion until translucent and slightly brown.
• Add ginger, garlic, curry, add more olive oil to the skillet if needed.
• Meanwhile, boil the noodles following the instructions on the package.
• Add mushrooms to the skillet, cook for few minutes and follow with peas and spinach.
• Stir in the noodles and pour in coconut milk, ¾ cup water or vegetable stock. Mix well until noodles covered in sauce. Season with salt and pepper to taste. Leave it to simmer a couple of minutes.
• Transfer to serving bowls and squeeze ¼-½ lime juice on top of the noodles, garnish with sesame seeds and enjoy!

Video

Notes

Store: Can be stored in the fridge for about 2-3 days, just add some vegetable stock or coconut milk whenever you ready to reheat them.
You can freeze the noodles if you want up to 2 months.

Nutrition

Calories: 385kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Coconut Curry Noodle Stir Fry appeared first on The Yummy Bowl.

These Curry Noodles are the perfect easy dinner recipe that will be ready in 15 minutes! This bowl of noodles is huge on flavor and is packed with bites of tender chicken, coconut milk, rice noodles, spices, and lime juice.

Don't miss our other popular stir fry recipes like Lo Mein and Drunken Noodles.

How To Make Curry Noodles

Cook noodles according to package instructions.

Cut the chicken into strips and cook for a few minutes over high heat on both sides. Add onion, and curry paste, and stir well.

Follow with bell pepper strips, garlic, and ginger. Cook for about 1 minute and then stir in the coconut milk. Meanwhile in a smaller bowl mix lime juice, fish sauce, soy sauce, and brown sugar. Add to the pan.

Take the sauce to a boil, add noodles, and reduce heat. Close the lid and simmer for 5 minutes.

Garnish with lime wedges and sesame seeds.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Thai Red Curry Chicken Noodles

These Thai Red Curry Chicken Noodles are the perfect easy dinner recipe that will be ready in 15 minutes! This bowl of noodles is huge on flavor and is packed with bites of tender chicken, coconut milk, rice noodles, spices, and lime juice. Comforting, filling, and gluten free!

Course Main Course

Cuisine Asian, Thai

Keyword red curry chicken noodles, red curry coconut noodles, red curry noodles recipe, red paste noodles

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 portions

Calories 470kcal

Author Julia | The Yummy Bowl

Ingredients

• 1 lb chicken boneless skinless
• ½ onion chopped
• 1 bell pepper red cut into strips
• 2 tablespoon red curry paste
• 2 tablespoon ginger minced
• 2 garlic clove minced
• 1 can coconut milk
• 2 tablespoon lime juice
• 2 tablespoon fish sauce
• 2 tablespoon soy sauce gluten-free if desired
• 1 tablespoon brown sugar
• 5-6 oz rice noodles gluten free if desired

Instructions

• Cook noodles according to package instructions.
• Cut the chicken into strips and cook for few minutes over high heat on both sides. Add onion, curry paste, and stir well.
• Follow with bell pepper strips, garlic, and ginger. Cook for about 1 minute and then stir in the coconut milk. Meanwhile in a smaller bowl mix lime juice, fish sauce, soy sauce, and brown sugar. Add to the pan.
• Take the sauce to a boil, add noodles, and reduce heat. Close the lid and simmer for 5 minutes.
• Garnish with lime wedges and sesame seeds.

Video

Notes

• If you like more sauce, simply add ½ cup of boiled water to your sauce while cooking.
• No salt is added here as the sauce is quite salty already. Make sure not to add a lot of salt while boiling the noodles.

Nutrition

Calories: 470kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

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The post Thai Curry Noodles With Chicken appeared first on The Yummy Bowl.

If you love Thai cuisine, you probably know about Drunken Noodles, otherwise known as Pad Kee Mao. They are simply delicious and making them homemade is so much healthier!

Don't miss my other stir fry recipes like Thai Basil chicken or Lo Mein.

Ingredients

• Basil - use Thai basil or holy basil. Thai basil offers a cinnamon-y, anise flavor, while holy basil has a more fragrant licorice-like taste. These varieties stand apart from the typical sweet Italian basil.
• Noodles - similar to Pad Thai, opt for the widest dried rice noodles available at your local grocery store. If you can get fresh rice noodles from Chinatown even better ! And these noodles can be tossed right into the wok pan without prior cooking.
• Vegetables - bell peppers are easy and flavorful, however depending on what's available, feel free to use baby corn, mushrooms, bok choy, broccoli, broccolini, spinach, you name it.
• Sesame oil - you can substitute for any nut or seed oil. 
• Soy sauce - I used tamari, feel free to use low sodium as a healthier alternative.
• Thai red chili paste - brings a strong and pungent red chili flavor to the dish, if you need a substitute, Thai red curry paste is a great alternative.
• Fish sauce - is kinda irreplaceable and tastes so much better than it smells! 
• Maple syrup - to sweeten the sauce or you can substitute with honey or agave.
• Oyster sauce - this sauce, made from oysters, has flavors akin to soy sauce and barbecue sauce. Hoisin is a suitable alternative.
• Garlic – fresh is best!

The full recipe and ingredients can be found in the recipe card below this post.

How To Make Drunken Noodles

Cook the noodles. Prepare noodles according to the instructions on the package.

The sauce. In a small bowl, combine the sauce ingredients and set aside.

Cook chicken. In a wide skillet or wok, heat 1 tablespoon of olive oil over medium-high heat.

Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.

Saute veggies. In the same skillet, add the remaining olive oil. Sauté the onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.

Assemble. Return the cooked chicken to the skillet, along with the prepared noodles and green onion.

Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.

Remove from heat and stir in the chopped basil.

Serve. Serve immediately, garnished with additional green onion and your choice of chili sauce, sriracha, or crushed red pepper for an extra kick of spice.

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Drunken Noodle Recipe

If you love Thai cuisine, you probably know about Drunken Noodles, otherwise known as Pad Kee Mao. They are simply delicious and making them homemade is so much healthier!

Course Main Course

Cuisine Thai

Keyword easy drunken noodles, thai drunken noodles

Prep Time 6 minutes minutes

Cook Time 20 minutes minutes

Total Time 26 minutes minutes

Servings 5 servings

Calories 320kcal

Author Julia | The Yummy Bowl

Ingredients

Drunken Noodles

• 7 ounce wide rice noodles
• 12 ounce chicken breast diced small
• 2 tablespoon sesame oil (divided) or olive oil
• 2 shallots chopped
• 1 cup carrots thinly sliced
• 3 teaspoon minced garlic
• ½ of a red bell pepper thinly sliced
• ⅓ cup green onions chopped
• 1 cup fresh Thai Holy Basil leaves or substitute regular basil, chopped
• salt to taste just a little to taste
• black pepper to taste

For the sauce

• 2 tablespoon oyster sauce
• ⅓ cup tamari or low sodium soy sauce
• 2 teaspoons fish sauce
• 2 teaspoons maple syrup
• 2 tablespoon water
• 1 teaspoon Thai red chili paste or Thai red curry

For Serving

• lime wedges
• green onion
• basil

Instructions

• Prepare noodles according to the instructions on the package.
  7 ounce wide rice noodles
• In a small bowl, combine the sauce ingredients and set aside.
  2 tablespoon oyster sauce, ⅓ cup tamari, 2 teaspoons fish sauce, 2 teaspoons maple syrup, 2 tablespoon water, 1 teaspoon Thai red chili paste
• In a wide skillet or wok, heat 1 tablespoon of oil over medium-high heat. Season the chicken with salt and black pepper, then cook for 3-4 minutes on each side until golden brown. Set the chicken aside.
  2 tablespoon sesame oil (divided), salt to taste, black pepper to taste, 12 ounce chicken breast
• In the same skillet, add the remaining olive or sesame oil. Sauté the shallot onion and garlic until fragrant. Add the carrots and bell pepper, and continue to sauté for another 5 minutes.
  2 tablespoon sesame oil (divided), 2 shallots, 1 cup carrots, 3 teaspoon minced garlic, ½ of a red bell pepper
• Return the cooked chicken to the skillet, along with the prepared noodles and green onion. Pour the sauce over the ingredients in the pan. Toss everything together and cook for a few more minutes until warmed through.
  ⅓ cup green onions
• Remove from heat and stir in the chopped basil.
  1 cup fresh Thai Holy Basil leaves
• Serve immediately, garnished with additional green onion and your choice of chili sauce or sriracha.

Notes

• To Store. Once cooled to room temperature, store any leftover pad kee mao in an airtight container in the fridge for 2-3 days.
• To Reheat. Reheat in a pan over medium-low heat, stirring until thoroughly warmed. Alternatively, microwave for 30 seconds at a time, stirring after each interval until warmed through.
• This dish serves about 4-5 medium sized servings.
• For extra kick of heat, drizzle the noodle bowls with sriracha or valentina sauce.

Nutrition

Calories: 320kcal | Carbohydrates: 43g | Protein: 19g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 1422mg | Potassium: 483mg | Fiber: 2g | Sugar: 5g | Vitamin A: 4739IU | Vitamin C: 20mg | Calcium: 41mg | Iron: 1mg

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Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Drunken Noodles appeared first on The Yummy Bowl.

They are not only healthier than your regular sweets, but are gluten free, and most of them are super easy to make too! Your welcome.

Make these gluten free Halloween treats with your kids for the upcoming Halloween party or just for fun.

All of them are just so mouth-watering good that can be made not only for Halloween.

#1 WHITE CHOCOLATE SUNBUTTER PUMPKINS

The first up are these little sunbutter pumpkins. Aren't they cute? They are also top 8 allergen free and school safe. Check them out!

▶ Recipe here from The Fit Cookie

#2 FRANKENSTEIN KRISPIES

Easy, creative, no-bake Frankenstein Krispies that your kids will love! They are also gluten free, dairy free, soy free, and contain no nuts.

▶ Recipe here from Allergy Awesomeness

#3 Vegan and Gluten-Free Pumpkin Chocolate Swirl Muffins

When you can’t decide between pumpkin and chocolate, go for both! Not only are they dairy-free and egg-free but they are also refined sugar-free, soy-free, peanut-free and gluten-free. Nut-free option included. Yum!

▶ Recipe here from Eating By Elaine

#4 EASY HALLOWEEN BARK

I love bark recipes, they are a genius way to whip up a quick and easy tasty treat. You can make it in just a few minutes and customize it with whatever candy you have.

▶ Recipe here from Veggie Desserts

#5 Halloween Meringues

Add a Spooky twist to classic meringues with these Halloween Meringue Pops.

▶ Recipe here from Charlotte's Lively Kitchen

#6 Chocolate Pear Ghosts

Chocolate Ghost Pears – pears coated in dark and white chocolate are spooky treat your kids will love to make and eat! What a genius way to use pears!

▶ Recipe here from Fab Food 4 All

#7 Halloween Chocolate Apples

Another way how to keep it healthy and use a fruit to create tasty dessert. Decorated in dark and white chocolate spider's webs to impress your visitors or just make them for yourselves!

▶ Recipe here from Fab Food 4 All

#8 Monster Halloween Popcorn

5 minutes and 5 ingredients - that's all you need for these spooky and delicious Halloween bowls!

▶ Recipe here from Recipes From A Pantry

#9 Monster Halloween Marshmallow Pops

Transform your traditional marshmallows into these cute little Halloween pops. This recipe will take only little of your time and requires few simple ingredients.

▶ Recipe here from Recipes From A Pantry

#10 Halloween Stuffed Pumpkins

Easy Halloween carved pumpkins with wholesome wild rice stuffing. And what a presentation, simply stunning!

▶ Recipe here from Happy Kitchen

#11 BLACK SESAME SOOT SPRITE COOKIES

If you want to try something different, these Japanese nutty and toasty Cookies will be the highlight of your Halloween party table. Easy to make and with no butter, low carb, and gluten-free.

▶ Recipe here from I Heart Umami

#12 PUMPKIN SPICE RICE KRISPIE TREATS

Pumpkin Spice makes everything nice! And paired with Rice Krispies you'll love that these snacks are naturally sweetened, made with dark chocolate, are gluten-free and dairy-free. It’s a healthier Halloween treat that the entire family will enjoy!

▶ Recipe here from Crumb Top Baking

#13 MUMMY RICE KRISPIES TREATS

Mummies, marshmallows, and Rice Krispies. Easy and delicious! Just try for yourself!

▶ Recipe here from My Kitchen Love

#14 HARRY POTTER PUMPKIN JUICE

The fun treat made popular by Harry Potter, this recipe is sweet and delicious that will truly enhance your Halloween party table.

▶ Recipe here from Sift

#15 CHOCOLATE SUGAR COOKIE BATS

These Chocolate Sugar Cookies Bats are free of: wheat, dairy, egg, soy, peanut & tree nut free; top-8-free & vegan. Your kids will enjoy making these.

▶ Recipe here from Allergy Awesomeness

#16 Halloween Puppy Chow

A sweet and salty party snack mix made with Chex cereal, chocolate and peanut butter. It’s crunchy, super addicting and will not dissapoint! 

▶ Recipe here from The Rustic Foodie

#17 HALLOWEEN CHOCOLATE COOKIES

And finishing up this spooktacular roundup are these Halloween Chocolate Cookies with Reese’s Pieces peanut butter candies. Soft and fudgy, just like one chocolate cookie should be!

▶ Recipe here from The Rustic Foodie

The post 15+ Surprisingly Easy Gluten Free Halloween Treats and Desserts appeared first on The Yummy Bowl.

Make your own Gluten Free Cream of Chicken Soup from scratch in just 10 minutes! Never buy again the can from the store! 

Our favorite way is to use this cream of chicken soup in fulfilling Crack Chicken Noodle Soup, Cabbage Casserole and readers' favorite Chicken Enchilada Casserole.

Instructions

In a small saucepan, melt butter over medium-low heat.

Add flour, and whisk together to make a roux (about 1 to 2 minutes).

Add the chicken broth and ½ cup of milk. Bring to a low boil and then stir in garlic powder.

Stir continuously, whisking as the mixture simmers.

Continue to simmer and stir/whisk until the mixture is smooth and thick, 3-5 minutes. The mixture will thicken more as it cools.

Remove from heat, stir in pepper & salt if using, let cool completely and transfer to glass jars or any type of sealed container (glass).

Use in your favorite recipes as a regular can of condensed cream of chicken soup.

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Gluten Free Cream of Chicken Soup

Make your own Gluten Free Cream of Chicken Soup from scratch in just 10 minutes! Never buy again the can from the store.

Course Soup

Cuisine American

Keyword gluten free cream of chicken soup, Homemade Condensed Cream of Chicken Soup, homemade condensed soup

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 6 servings

Calories 130kcal

Author Julia | The Yummy Bowl

Ingredients

• 4 tablespoon butter
• 3 tablespoon flour gluten free if desired
• ½ cup chicken stock
• ½ cup milk
• ½ teaspoon garlic powder
• ¼ teaspoon ground black pepper

Instructions

• In a small saucepan, melt butter over medium-low heat.
• Add flour, and whisk together to make a roux (about 1 to 2 minutes)
• Add the chicken broth and ½ cup of the milk. Stir to combine everything well.
• Bring to a low boil and then stir in garlic powder.
• Continue to simmer and stir/whisk until the mixture is smooth and thick, 3-5 minutes. The mixture will thicken more as it cools.
• Remove from heat, stir in the pepper and use as you would a regular can of condensed soup.

Video

Notes

• This recipe can be used to substitute for one can of cream condensed soup in any recipe. The recipe comes out with about 1 cup of thick cream of chicken soup.
• Salt - If the chicken broth is already salted then skip the salt entirely or add to taste. 
• How to store. Make a double batch of this cream of chicken soup and keep refrigerated in a mason jar or similar for up to a week (freeze for up to 4 months). The mixture will separate but after reheating and thoroughly whisking will return the initial texture. Add a little milk if needed along the way. 

Nutrition

Calories: 130kcal

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Gluten Free Cream of Chicken Soup appeared first on The Yummy Bowl.

This Creamy Chicken Enchilada Casserole recipe is one of my favorite chicken recipes! Shredded chicken smothered in an utterly creamy sauce made with sour cream and one more delicious secret ingredient!

Delicious layers of chicken enchiladas - quick and easy, without rolling.

You will be surprised how easy it is to make a layered chicken enchilada casserole with just a few ingredients and my homemade cream of chicken soup and sour cream.

Serve these chicken enchiladas with cilantro lime rice or nachos and this dish is guaranteed to become your family's favorite casserole dinner.

Why It's Yummy

Readers Feedback

What The Yummy Bowl fans are saying across different platforms:

Made this for dinner and everyone raved about it! Loved the heat of the pickled jalapenos in it...definitely going to make again! Heather, Blog Comments

So good! even my picky eater went back for a second helping! DelisOutH, Pinterest

Instructions: How Do You Make Chicken Enchilada Casserole?

Prep. Grease a 9x13 inch baking dish with butter. You can also use a large dutch oven skillet here.

Make the creamy sour cream sauce. You'll need 1 cup of Cream Of Chicken Soup. In a large bowl add sour cream, chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika.

Layers. Add a layer of 6 tortillas for the base.

The sauce should be thick but still spread between the layers. Depending on the thickness of the cream of chicken soup you might need to add more milk.

Stir with a fork or a whisk to combine.

Assemble the Casserole. Spread the chicken filling on top of the tortillas (2 cups), add half of the creamy sauce, and top with half of the cheese blend.

Repeat the layers (tortillas, chicken, sauce, cheese).

Bake. Bake the enchilada casserole for 30-35 minutes at 350 degrees Fahrenheit (175 degrees Celcius) or until golden brown, cheese is melted, and bubbly.

For a complete meal serve it with cilantro lime rice, nachos and jalapeno poppers. Or check out a more extensive list of sides below!

Add Toppings. Add your favorite enchilada toppings - green onions, fresh cilantro, avocados, tomatoes and sprinkle a pinch of chipotle chili powder on top (optional but gives a little spicy kick and smoky flavor). And serve with side dishes!

Enchilada Casserole Topping Ideas:

Like in the Vegetarian Enchilada recipe, you can use similar topping ideas that will work in most Mexican-inspired food and dinner ideas. 

Tips For Making The Best Chicken Enchilada Casserole

Enchilada Variations

There are still plenty of variations when it comes to making a Mexican chicken casserole:

For more easy gluten free Chicken recipes check out my Chicken recipe index here.

Common Recipe Questions

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

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Creamy Chicken Enchilada Casserole

This Creamy Chicken Enchilada Casserole recipe is to die for! Delicious shredded chicken smothered in an utterly creamy sauce made out of sour cream and one more delicious ingredient! Add a hint of spicy pickled jalapenos to the mix and this dish guaranteed to become a staple recipe in your house. 

Course Main Course

Cuisine Mexican, Tex-Mex

Keyword chicken enchilada casserole cream of chicken soup, creamy chicken enchilada casserole

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 servings

Calories 379kcal

Author Julia | The Yummy Bowl

Ingredients

• 12 pcs tortillas gluten free or corn
• 4 cups chicken shredded* (about 2 large chicken breasts)
• 2 tablespoon pickled jalapeno
• 1 teaspoon onion powder or about half of a medium onion, diced
• 1 teaspoon garlic powder
• 1 cup Cream Of Chicken Soup see notes
• 1 cup Mozzarella grated
• 1 cup strong Cheddar cheese* grated
• ½ cup sour cream or yogurt
• 1 teaspoon paprika powder regular or smoked!
• Salt and black pepper to taste
• Garnish: diced tomato or pico de gallo, diced avocado, parsley or cilantro leaves, chopped.
• 3 tablespoon or more milk (optional, depending on how thick is the condensed soup you are using)

Instructions

• Grease a 9x13 inch baking dish with butter.
• Lay 6 tortillas for the base.
• In a larger mixing bowl add sour cream, cream of chicken soup, jalapenos, milk, garlic, onion powder, salt and pepper, and paprika. Stir with a fork or a whisk to combine. The sauce should be thick but still spreadable between the layers. Depending on the thickness of the cream of chicken soup you might need to add more milk.
• Spread a chicken layer on top of the tortillas (2 cups), add half of the sauce, and top with half of the cheese blend.
• Repeat the layers (tortilla, chicken, sauce, cheese).
• Bake for 30-35 minutes at 350 degrees Fahrenheit (175 Celcius) or until cheese is melted and bubbly.
• Serve with plenty of toppings!

Video

Notes

• Chicken - rotisserie or slow cooker chicken with some spices will work too here.
• Tortillas - about 10cm diameter. Get mini-size tortillas or cut the desired size yourself out of larger tortillas.
• For a healthier sauce use my Cream Of Chicken Soup recipe
• Cheese - use a Mexican cheese blend or combine 2-3 cheeses of your choice like Cheddar, Mozzarella, Monterey Jack for example. Grate the cheese yourself so it melt beautifully.
• Salt and pepper - depending on which condensed cream you are using you may want to be careful with the amount of extra salt and pepper you’ll be adding. Just add to taste when mixing the sauce.
• Additions & Variations: When mixing the sauce, I like to add ½ cup of sweet canned or ½ cup of fresh corn or diced yellow or even green bell pepper; or ½ cup of finely sliced (diced) mushrooms; or ½ of a whole sweet or white onion (or 2 teaspoon onion powder), diced (cooked prior, but totally optional as you can add it raw to the mix too and it will bake wonderfully!);
• Creamy Sauce - the sauce should be thick but not too thick, you may want to thin it with some milk.

Nutrition

Calories: 379kcal | Carbohydrates: 46.3g | Protein: 30.4g | Fat: 10.9g | Saturated Fat: 4.5g | Cholesterol: 68mg | Sodium: 347mg | Potassium: 804mg | Fiber: 6.5g | Sugar: 7.8g | Calcium: 76mg | Iron: 38mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

Chicken Recipes

• Chicken Wrap
• Chicken Broccoli Rice Casserole
• Creamy Chicken Tacos
• Chicken With Spinach
• Chicken Zucchini Casserole
• Curry Chicken Noodles
• Chicken Enchiladas
• Crack Chicken Noodle Soup

The post Creamy Chicken Enchilada Casserole appeared first on The Yummy Bowl.

Christmas is just around the corner with holidays approaching, family time and of course, eating delicious food. Especially desserts and sweets, at least in our family, baking plays a huge role during the festive season.

Today I’ve put together a round-up of some of the best Gluten Free Christmas treats! These are perfect for Christmas Eve munching, holiday gifts for neighbors & teachers, and would be perfect for a Christmas Cookie Exchange.

I hope you enjoy these sweets and let me know which one is your favorite Christmas treat from this list!

#1 Meringue Christmas Cake

If you really want to wow your guest this Christmas - you must make this stunningly sexy Meringue Cake! Dedicated to all my Pavlova lovers...

▶ Recipe here from Super Golden Bakes

#2 Gingerbread Milk Fudge

Gingerbread + Fudge? YES PLEASE! The creamiest and smoothest gingerbread fudge you have ever tried!

▶ Recipe here from Nourish Plate

#3 LINZER COOKIES

Sugar cookies just got an upgrade! Gluten free, egg free and filled with looooads of jam! We are loving these already!

▶ Recipe here from Sift

#4 CHRISTMAS TREE SHORTBREAD COOKIES

Gluten-Free Christmas Tree Shortbread Cookies are perfect for the holidays and easy to whip up. Use a star or Christmas tree-shaped cookie cutter for the festive season or make heart-shaped tender shortbread cookies for the upcoming Valentine’s day. Little pieces of cranberries make these cookies even more special! These cookies taste too good to enjoy them only during one holiday!

▶ Recipe here from The Yummy Bowl

#5 PEPPERMINT MOCHA COOKIES

Now, it's time to cozy up on the couch with a warm blanket, cup of tea or cappuccino, Netflix and a bowl ofthese cute mint cookies 🙂

▶ Recipe here from Sift

#6 CHOCOLATE PEANUT BUTTER BALLS

4 INGREDIENTS, NO BAKE, CHOCOLATE and PEANUT BUTTER - this is all you need to know to make these tasty chocolate bites. Vegan, Gluten-Free Friendly and made with No Refined Sugar! We are IN!

▶ Recipe here from A Baking Journey

#7 Moscato Truffles

These no-bake treats can be made the night before and kept in the fridge. No one needs to know how little effort they required.

▶ Recipe here from Sula and Spice

#8 Almond flour Vanilla Cake Pops

Can it get more healthier really? You are going to love the ingredients in this recipe. Make a whole cake or cute little cake pops! or both! We won't judge!

▶ Recipe here from A Life Of HappenStance

#9 peppermint bark

Tired of all this cooking? Looking for something easy peasy this Christmas season? Look no further, you gonna love this Peppermint Bark!

These 4-ingredient no-bake cranberry energy bites pack a protein punch. They’re gluten-free, taste heavenly, and make an ideal and elegant Christmas treat.

#11 GLUTEN-FREE VEGAN GINGERBREAD COOKIE BARS

We are loving this great alternative to Gingerbread Cookies with a perfect soft and chewy texture smothered in flavorful cream cheese frosting.

▶ Recipe here from Rhians Recipes

#12 GLUTEN-FREE VEGAN YULE LOG

Have you tried Yule Log yet? A Yule Log is a sponge cake that’s rolled and filled and covered with buttercream. 

▶ Recipe here from Rhians Recipes

#13 ALMOND CRANBERRY TART

A perfect way to use up that leftover cranberry jam and layer over delicious almond flour crust that makes a perfectly decadent tart! Make this tart as a gift to your loved ones, for Mothers Day, Thanksgiving and Christmas.

▶ Recipe here from The Yummy Bowl

#14 CANDIED GINGER

Candied Ginger is a delicious sweet & spicy treat that's easy to make if you just have the time. Just as perfect on its own as for topping Cupcakes, Cookies, Truffles and more!

▶ Recipe here from Always Use Butter

#15 CRISPY PEANUT BUTTER BALLS (VEGAN, GLUTEN-FREE)

These Crispy Peanut Butter Balls are a healthier spin on a classic peanut butter ball, with natural peanut butter, peanuts, walnuts and brown rice crispy cereal. No powdered sugar or butter!

▶ Recipe here from Crumb Top Baking

#16 WHITE CHOCOLATE PEPPERMINT BARK RECIPE

Guess how many ingredients this recipe has? Only 2! It’s a great idea for a homemade Christmas gift or a tasty addition to your Christmas table. Read on to see how easy this recipe is!

▶ Recipe here from Hot Pan Kitchen

#17 Cinnamon Baked Pears with Walnuts & Maple Syrup

If you need an easy and surprisingly healthy dessert recipe to really impress your guests during Christmas and festive season, then these cinnamon baked pears are for you!

▶ Recipe here from Hurry The Food Up

#18 POACHED PEARS IN RED WINE WITH CINNAMON CREAM

Hosting an elegant festive dinner party this year? This Spiced Red Wine Poached Pears recipe makes one spectacular classy dessert to serve at any Christmas or Thanksgiving party. Guaranteed to be the hit of the evening!

▶ Recipe here from Veggie Desserts

#19 APPLE CRANBERRY CRISP

If your short on time or just not so into all this super fancy cake baking then this delicious crisp pie will become a powerful weapon in your arsenal!

▶ Recipe here from Binky's Culinary Carnival

#20 WHITE CHOCOLATE RASPBERRY TRUFFLES

Truffles aren’t the difficult, expensive confection you might think they are! These cuties require only 3 ingredients and are super simple to make. Enjoy! 

▶ Recipe here from The Sum Of All Sweets

#21 Chocolate covered cherry bark

If you still have no ideas what to make for sweets during Christmas season, then this you can make for sure. It's easy and a cute little candy gift.

▶ Recipe here from Quiche My Grits

#22 Gingerbread Loaf

Tshhh... you won't believe it! This gorgeous moist Gingerbread Loaf has only 100 calories per slice!

▶ Recipe here from Jar of Lemons

#23 Pomegranate Parfaits and Pistachios

Pomegranates look so beautiful and festive! Pomegranate seeds make everything look Christmassy. Moreover, they give a lovely crunch to both sweet and savory dishes.

▶ Recipe here from Happy Kitchen Rocks

#24 Gingerbread Ice Cream

If you're like us craving ice cream during this festive season, then this is for you! Gingerbread Ice Cream is loaded with warm spices, dark sugar, black treacle and some double cream for ultra rich creamy indulgence.

▶ Recipe here from From The Larder

#25 Traditional Gluten-Free Christmas Pudding

Christmas Dinner is NOT complete without the best dessert ever - Traditional Christmas Pudding, which is also gluten free!

▶ Recipe here from From The Larder

#26 No Bake Sugar Cookie Truffles

These festive No-Bake Sugar Cookie Truffles are perfect for the holiday season! Made with gluten-free, vegan edible sugar cookie dough and covered in chocolate, these sweet treats can be decorated with your favorite holiday toppings such as crushed candy canes or sprinkles.

▶ Recipe here from Watch Learn Eat

#27 Pumpkin Pie Spice Mini Pound Cakes

Sticky and sweet, these keto and gluten-free spiced pumpkin baby pound cakes taste as lovely as they look. Make them shine with our super easy cream cheese and whey protein icing recipe!

▶ Recipe here from Like Hot Keto

#28 Santa Strawberries

This strawberry Santa recipe is so delicious and combines cut strawberries and icing or whipped cream for the stuffing. Did we mention that it's VEGAN too?

▶ Recipe here from Wow Its Veggie

#29 The Best Vegan Gingerbread Cookies

Gluten free, gingerbread spices, dairy-free, loaded with almonds and hazelnuts, and are perfect to give as a gift during holiday seasons! What else would you want from these German cookies? Yum!

▶ Recipe here from Vee at Cook Bake

#30 Christmas Amaretti Biscuits

They’re soft almond biscuits, flavoured with mixed spices, brandy, walnuts and mincemeat and they are oh so delicious!

▶ Recipe here from Charlotte's Lively Kitchen

#31 HONEY GINGERBREAD CAKE

Dreaming of a perfect Gingerbread Cake? Look no further! This cake may require a bit more ingredients and steps but it's totally worth it, just try for yourself!

▶ Recipe here from Raia's Recipes

#32 Gluten Free Gingerbread Cookies

The classics! There is just something about the rolling, cutting, baking and decorating that is sure to get you in a festive mood. Make the whole experience even better and let your kids join the process!

▶ Recipe here from Sweetness and Bite

#33 CHOCOLATE PEPPERMINT FUDGE CHRISTMAS PUDDING

Shout out to all our Peppermint lovers! Chocolate Peppermint Fudge Christmas Pudding is a fun and easy twist on a traditional festive treat.

▶ Recipe here from Sweetness and Bite

#34 Eggless Eggnog

Do you drink eggnog? This cozy drink can be pretty unhealthy IF bought in the store. You can avoid all the bad ingredients by making your own perfect HEALTHY eggnog at home. Let me show you how!

▶ Recipe here from Elke Living

#35 Easiest Meringue Cookies Recipe

These meringues are so much fun and you can use your creativity to create many masterpieces that will wow your family and friends. We got inspired by the mouse king from the Nutcracker, made little drops and added sparkly sugar, and the classic little puffs with nonpareils.

▶ Recipe here from Adriana's Best Recipes

#36 Cinnamon Star cookies

Don't miss out on those deliciously vegan cinnamon star cookies! One of the most loved German vegan Christmas cookies, which are also known as Zimtsterne!

▶ Recipe here from Aline Made

#37 Chocolate chestnut pots

This Chocolate Chestnut Pots recipe is perfect for using up all that leftover chocolate and it’s so easy. You gonna love this CHot Chocolate with a twist!

▶ Recipe here from Emma Eats And Explores

#38 Keto Snowball Christmas Cookies

These Keto Christmas Cookies are the perfect addition to your holiday cookie tray! Buttery shortbread, pecans, with a touch of vanilla… makes for the best pecan cookie ever! Bring this all-time favorite homemade classic recipe back to your keto kitchen this festive season!

▶ Recipe here from Jennifer Banz

#39 VEGAN MOCHA CHEESECAKE BITES (GLUTEN-FREE)

Sometimes I just need coffee...or chocolate...or cheesecake and sometimes I need all three at once! These Vegan Mocha Cheesecake Bites are the perfect healthy treat.

▶ Recipe here from Vegan Huggs

#40 PEPPERMINT CHOCOLATE CHEESECAKE CUPS

These Peppermint Chocolate Cheesecake Cups are the perfect fun and festive dessert recipe! They’re easy to make and great for the holiday party season.

▶ Recipe here from The Rustic Foodie

#41 RICE KRISPIE CHRISTMAS PUDDINGS

Let the festive baking begin with these festive Rice Krispie Christmas Puddings. Easy to make, they are a fun Christmas recipe to make with kids. Ready in no time, they make great last minute treats or a cute handmade Christmas gift to share with family and friends.

▶ Recipe here from Crumbs Corks Screws

For more festive recipes be sure to take a look at our Christmas recipes.

I would appreciate it so much if you left a comment about this post below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

The post 40 Gluten Free Christmas Treats (Round up) appeared first on The Yummy Bowl.

Stuffed Zucchini Boats are filled with the flavors of creamy chicken parmesan. Easy and beautiful looking dinner that everyone in your family or friends will love.

This type of healthy summer squash is excellent to add in casseroles, make patties, bake into muffins, or make healthy chips.

Ingredients

• Zucchini - select medium to large zucchinis for ample filling space; you'll love the flavorful filling and want to load them up.
• Cheese - I used Parmesan in the sauce and Colby Jack on top. You can skip Parmesan and use only Colby or other melty cheeses, like freshly grated mozzarella.
• Chicken - use rotisserie or leftover chicken. If you have raw chicken, dice and cook it on a pan or cook beforehand (1-2 days ahead).
• Spices and seasonings - dried Italian herbs or just oregano and basil work well with the creamy chicken sauce and tomatoes.
• Garlic - enhances creamy sauce, so feel free to add more to taste.

The sauce is a typical Alfredo sauce without butter, making these chicken stuffed zucchini boats a healthier option.

How To Make Stuffed Zucchini

STEP 1: Preheat oven to 400F (200C) and grease a 9 x 13 baking dish with avocado or olive oil.

My 2 halved zucchinis fit perfectly in a 9x13 dish with slight trimming. Smaller or thinner ones can work too, but baking time may vary. See my "Tips" section for details.

STEP 2: Trim the zucchini, cut in half lengthwise, and scoop out the flesh and seeds with a small spoon or fruit baller/fruit scoop.

Divide and reserve half the zucchini flesh for filling.

Squeeze out excess water and finely chop before adding to the sauce.

STEP 3: Place zucchini halves cut-side up on a baking sheet.

Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes until slightly softened for further baking with filling later. Set aside.

STEP 4: Saute onion in a skillet over medium heat until softened.

STEP 5: Add tomatoes, chicken, reserved zucchini flesh, Italian herbs or oregano, and garlic powder.

Saute for 2 minutes more and stir in the cream.

STEP 6: Add Parmesan, simmer for 2-3 minutes until slightly thickened.

Taste and adjust seasoning with salt and pepper if necessary.

STEP 7: Once the zucchinis are halfway softened, evenly distribute the chicken stuffing among them.

Sprinkle with cheese on top and bake for another 10 minutes until cheese is melted.

• Related: Crack Chicken Noodle Soup

SERVE! Although these stuffed zucchini's are good on their own, but we love to serve them with zesty cilantro rice, fresh tomato salsa, or avocado corn salad.

Stuffed Vegetable Recipes

• 
  Roasted Butternut Squash (With Quinoa)
• 
  Cheesy Chicken Enchilada Stuffed Peppers
• 
  Air Fryer Stuffed Peppers (With Turkey)
• 
  Easy Stuffed Bell Peppers

I would appreciate it so much if you left a comment about this recipe below! Subscribe to join the TYB newsletter and receive free recipes straight to your inbox! Let's connect via Facebook, IG & Pinterest!

Recipe

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Stuffed Zucchini Boats Recipe

Stuffed Zucchini Boats are filled with the flavors of creamy chicken parmesan. Easy and beautiful looking dinner that everyone in your family or friends will love.

Course Main Course

Cuisine international

Keyword chicken stuffed zucchini, stuffed zucchini, zucchini boats with chicken

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 4 boats

Calories 477kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 medium zucchini
• 1 ½ cup pre-cooked chicken cut into cubes or shredded
• 3 tablespoon olive oil
• ½ medium onion finely diced
• ½ teaspoon garlic powder
• 7 cherry/plum tomatoes cut in half
• ½ cup parmesan grated
• 1 teaspoon oregano or mix of Italian Herbs
• salt and pepper to taste
• ¾ cup heavy cream
• ½ cup Colby jack cheese (or sharp Cheddar) grated

Instructions

• Preheat oven to 400F (200C) and grease a 9 x 13 baking dish with avocado or olive oil.
• Trim the zucchini, cut in half lengthwise, and scoop out the flesh and seeds with a small spoon or fruit baller/fruit scoop. Divide and reserve half the zucchini flesh for filling. Squeeze out excess water and finely chop before adding to the sauce.
• Place zucchini halves cut-side up on a baking sheet. Drizzle with olive oil, season with salt and pepper, and bake for 15 minutes until slightly softened for further baking with filling later. Set aside.
• Saute onion in a skillet over medium heat until softened.
• Add tomatoes, chicken, reserved zucchini flesh, Italian herbs or oregano, and garlic powder.
• Saute for 2 minutes more and stir in the cream.
• Add Parmesan, simmer for 2-3 minutes until slightly thickened.
• Taste and adjust seasoning with salt and pepper if necessary.
• Once the zucchinis are halfway softened, evenly distribute the chicken stuffing among them.
• Sprinkle with cheese on top and bake for another 10 minutes until cheese is melted.

Video

Notes

• Nutrition - 440 kcal per chicken stuffed zucchini boat.
• Don't boil the cream in the skillet, take it to a gentle boil, and reduce the heat to low. Simmer the sauce until thickened. This will only take a few minutes after adding the parmesan.
• Don't scoop the zucchini too hard. Zucchinis should be sturdy and resemble a ''boat'' shape with thicker sides to hold up the chicken filling. The best way to remove the flesh is to use a fruit scoop and gently scoop inch by inch carefully not to rupture the edges of the vegetable.
• Baking time. Depending on how large zucchini's you'll get, the baking time will need to be adjusted. For smaller and thin zucchinis 10 minutes of initial baking without the filling should be enough (you will continue to bake them later with the stuffing). For medium, 15 minutes or more is needed. I do not suggest using large zucchinis as they often tend to be very tough and with thick skin, which you want to avoid for stuffed zucchinis. Most of the commercial varieties of zucchinis are actually safe to eat raw. This being said, the baked zucchini is ready when it is fork-tender but not mushy and still with bright green color.
• Can you freeze cooked stuffed zucchini? You can freeze cooked stuffed zucchinis by wrapping them in a freezer-safe bag or container for up to 2-3 months. To serve, thaw and then bake in the oven until warm or microwave using the correct setting until warm. However, I wouldn't recommend freezing the stuffed zucchini at all as the texture of the zucchini will change and not be as fresh as it would initially.

Nutrition

Calories: 477kcal | Carbohydrates: 13g | Protein: 28g | Fat: 35g | Saturated Fat: 17g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 13g | Cholesterol: 118mg | Sodium: 364mg | Potassium: 743mg | Fiber: 3g | Sugar: 7g | Vitamin A: 2015IU | Vitamin C: 34mg | Calcium: 323mg | Iron: 2mg

The post Stuffed Zucchini Boats (With Chicken) appeared first on The Yummy Bowl.

Ingredients

The full recipe and ingredients can be found in the recipe card below this post.

• Red curry paste - If you don't have this, you can use massaman paste or simple tomato paste instead. However it will not give the same flavor but sure will help with the overall flavors. If using tomato paste, you'll be missing the heat in the dish. Taste the curry for spiciness during the whole process. To fix this, you'll want to add some red pepper flakes, caynne pepper or chili powder. This easy chickpea curry is creamy and relatively mild, but does have a little spicy kick in it!

• Cauliflower - cut the florets into bite size pieces, try to get them equally the same size if possible (ensures better and even cooking). You'll need about 3-4 cups of florets. Not a fan? No worries, use fresh spinach, broccoli, kale, mushrooms, red bell peppers, sweet potatoes instead. Or use a combination of two-three veggies. My favorite is sweet potatoes and spinach! Have yo tried my Vegan Sweet Potato Lentil Stew.

• Coconut milk - low or full-fat coconut milk, really doesn't make that of a difference to be honest. However, it should be unsweetened coconut milk without any additives.

• Chickpeas (garbanzo beans) - for a quick meal, choose canned chickpeas. Make sure to drain and wash them well due to the high sodium liquid that they come with. Alternatively if using dry chickpeas, let them soak in water (add water 3 times more than chickpeas amount) overnight. Use 2 x 15oz cans for a richer and thicker curry. But depending on how light or heavy I want my curry I will sometimes add only 1 can. 

• Vegetable stock - adds more flavor but feel free to use warm water instead. Alternatively, bouillon cubes or stock powder will work here too.

• Fresh Lime juice - a generous heaping tablespoon to balance all the flavors is essential. However if not sure, or not use lime juice in your dishes, leave it for your guests to drizzle over individual serving plates as much as they need to

• Ginger - I have added a generous spoonful of fresh ginger. Ginger gives a bit of zing to the sauce as well as a spicy kick. The more you add the more spicy it will get.

• Garlic - I have written two medium garlic cloves for the recipe. This is important, as garlic in season and out of season greatly varies in terms of it's shape and flavor. Sometimes only 2 garlic cloves is more than enough if it is a ''stronger'' garlic. Use your best judgement and experience!

Instructions

Heat up a large dutch oven or pot with cooking oil, add onion and cook until translucent (4-5 minutes.)

Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). Stir to combine and saute for 1 minute for spices to open up. Stir in the red curry paste.

Next, follow with cauliflower and season with salt.

Cook for a few minutes over medium heat while stirring constantly until florets are evenly covered in spice mix.

After that, add tomatoes, chickpeas vegetable stock. Take it to a gentle boil, reduce the heat to low and simmer until cauliflower florets are softened.

Add coconut milk last and simmer for another 5 -10 minutes on low.

Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.

Your delicious vegan chickpea cauliflower curry is ready to serve with rice, cauliflower rice, bread and fresh cilantro.

Tips

• Curry will thicken even more once cooked and refrigerated. Add more vegetable broth, coconut milk, milk, or warm water once ready to reheat.

• Don't simmer for too long or boil once you add the coconut milk. It will start to separate.

• Make ahead - for even a quicker meal, you could boil or steam the cauliflower a day or two before. Once ready to eat, follow the instructions and once all the ingredients added, just simmer until the curry thickens to your liking.

• It is still a relatively mild creamy curry. To make it more spicy, add red pepper flakes, more red curry paste, ginger, garlic.

• If you have any cauliflower leftovers make these Vegetarian Patties With Broccoli, Cauliflower And Spinach for next day lunch or dinner. And chickpeas also make a delicious hummus with roasted red pepper.

Serving Suggestions

As most of you know, curry is served with rice (I like to use brown rice for a healthier option) and homemade GF naan bread. You can serve with regular bread (gluten-free if using), rice, quinoa, potatoes, any grain that has a gluten-free label if this is a concern for you. I have also served this as a thicker soup, with bread on the side.

Don't forget the toppings! Mango chutney, yogurt on the side, bean sprouts, shredded coconut, toasted nuts, green onions, chives, chopped red onion, cilantro, basil, parsley will all be a great addition and give lots of flavor to this curry.

Freezing and Storing Instructions

Let the curry cool completely, and transfer to airtight containers, refrigerate and consume within 2-3 days. By the way, the best time to freeze the curry or any dish is on the same day it was prepared. This way it will remain fresh for longer and retain its nutritional value. Or freeze for 2-3 months.

After thawing, however, the texture will change slightly which is very common with cream sauce, ‘’milk’’ based recipes.

To restore its first look (as much as we can after thawing), and make it more creamy stir in fresh coconut milk or heavy cream (or vegetable stock, boiled water) when reheating.

The bottom line, some foods just don't freeze well. Avoid freezing creamy recipes unless you really need to freeze the leftovers.

Easy One Pot Weeknight Dinners

• One Pot Curry Coconut Noodles | Gluten free and Vegan!
• Easy Taco Dinner Party Board
• Thai Red Curry Chicken Noodles
• Butter Chicken Masala

Recipe

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Vegan Chickpea Cauliflower Curry

This super easy and ultra-creamy Vegan Chickpea Cauliflower Curry will become your new favorite weeknight dinner recipe. The mouth-watering sauce is made with crushed tomatoes, chickpeas, cauliflower, garlic, onions, coconut milk, and plenty of heartwarming spices. So much flavor!

Course Main Course

Cuisine Indian

Keyword Cauliflower curry coconut milk, chickpea cauliflower curry, vegan chickpea curry

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 5 portions

Calories 310kcal

Author Julia | The Yummy Bowl

Ingredients

• 2 tablespoon cooking oil (grapeseed, coconut or avocado oil)
• 1 onion medium chopped
• 2 fresh garlic cloves minced
• 1 tablespoon ginger grated
• 2 tablespoon fresh cilantro chopped
• 4 cup cauliflower florets
• 1 tablespoon red curry paste
• 1 tablespoon curry powder
• 1 teaspoon turmeric powder
• 1 teaspoon cumin ground
• 1 13.5 oz can of crushed tomatoes
• 2 cans (15 oz) chickpeas (garbanzo beans) drained and rinsed
• 1 can light coconut milk or full fat both are suitable
• 1 cup vegetable stock or buillon cube
• 1 teaspoon salt
• black pepper to taste
• 1 medium whole lime juice (or to taste) juiced

Instructions

• Heat up a large nonstick pot with oil, add onion and cook until translucent. (4-5 minutes.)
• Follow with garlic, ginger, and spices (curry, turmeric, cumin, salt, pepper). Stir to combine and saute for 1 minute for spices to open up. Stir in the red curry paste.
• Next, follow with cauliflower and season with salt. Cook for a few minutes over medium heat while stirring constantly until florets are evenly covered in spice mix.
• After that, add tomatoes, chickpeas vegetable stock. Take it to a gentle boil, reduce the heat to low and simmer until cauliflower florets are softened.
• Add coconut milk last and simmer for another 5 -10 minutes on low.
• Lastly, stir in fresh chopped cilantro (optional) and drizzle with fresh lime juice, remove the curry from heat.
• Your delicious vegan chickpea cauliflower curry is ready to serve with rice, cauliflower rice, bread and fresh cilantro.

Video

Notes

• Curry will thicken even more once cooked and refrigerated. Add more vegetable broth, coconut milk, milk, or warm water once ready to reheat.
• Make-ahead - for even a quicker meal, you could boil or steam the cauliflower a day or two before. Once ready to eat, follow the instructions and once all the ingredients are added, just simmer until the curry thickens to your liking.
• It is still a relatively mild creamy curry. To make it spicier, add red pepper flakes, more red curry paste, ginger, garlic.

Nutrition

Calories: 310kcal | Carbohydrates: 30.4g | Protein: 8.6g | Fat: 18.7g | Saturated Fat: 11g | Sodium: 933mg | Potassium: 440mg | Fiber: 6.5g | Sugar: 12.4g | Calcium: 78mg | Iron: 7mg

Note: Nutrition information is estimated and varies based on products used.

Full Nutrition Disclaimer can be found here.

The post Creamy Vegan Chickpea Cauliflower Curry appeared first on The Yummy Bowl.