Main Dishes Archives

Category: Main Dishes

15
Aug
2026

Honey Garlic Turkey Meatballs

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You’ll LOVE fabulous Honey Garlic Turkey Meatballs, coated in an amazing Asian-style sauce. Recipe uses 1 lb. of ground turkey (4 servings).

Today I want to share a recipe for some fantastic meatballs! I know, right? You’re probably sitting there wondering if meatballs are EVER that good, but you know what?

These honey garlic turkey meatballs ARE THAT GOOD! They are seasoned so well and are glazed with a fantastic tasting Asian-inspired sauce, so I know you’re going to love them.

A pound of ground turkey will yield approximately 20-24 meatballs, which will make at least 4 servings. If you serve them on a bed of rice with a veggie on the side, you will have an amazing meal that tastes wonderful.

Here’s how to make yummy honey garlic turkey meatballs.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Meatball Mixture

Place ground turkey, breadcrumbs, egg, minced garlic, soy sauce, chopped green onion, salt, paprika and black pepper in a medium mixing bowl.

Thoroughly combine these ingredients until they come together in a slightly “wet”, cohesive mixture. Mix only until combined, being careful to NOT overmix the meat.

Form The Meatballs

Now it’s time to shape the meatballs. You should end up with about 20-24 meatballs total from the meatball mixture. Each meatball should be about 1″-1½” in size.

Use a small scoop to make the meatballs (or pinch off meat with your hands). Wet your hands, then roll each portion of meat between your palms shaping it into a round meatball.

Set the meatballs on parchment paper (or foil) to rest until all the meatballs are shaped. Adjust the size of the meatballs, if necessary, to ensure you end up with at least 20 meatballs of similar size.

If you plan on 5 meatballs per serving, you will have four servings, but if you decide to serve 4 (or less) meatballs per person, you will have additional servings (or leftovers).

Make The Honey Garlic Sauce

In a small separate bowl, whisk together honey, soy sauce, minced garlic, red pepper flakes and sesame oil until they are fully incorporated.

In a separate container mix together cornstarch and water until it is fully combined (use a fork or small whisk). This mixture is called a “slurry” and is a thickening agent for the sauce when it is cooked.

Add the cornstarch mixture to the bowl of sauce and whisk the sauce well to fully combine the ingredients. Set the sauce aside.

Time To Cook The Meatballs

Heat 2 Tablespoons of vegetable oil in a large skillet on Medium heat. Once the oil is very hot (but not smoking), it’s time to add the meatballs.

Place the meatballs into the hot oil in the skillet in a single layer. If you only have a small skillet, you might need to cook the meatballs in two batches.

Cook the turkey meatballs for a couple of minutes on Medium until the bottom of each meatball is browned, then carefully turn them over (shown below).

Continue to cook and turn (as necessary) until the meatballs are fully cooked through and nicely browned on ALL sides.

When the meatballs are done cooking, transfer them out of the skillet and onto a plate or a large sheet of aluminum foil. Do NOT wipe out the skillet!

Wrap the meatballs tightly in the foil, because you want them to stay warm while you cook the sauce.

Cook The Sauce Then Add the Meatballs

Using the same skillet (without cleaning it), give the sauce another quick whisk to blend it together again and then add the sauce to the skillet.

Cook the sauce on Medium, stirring often, until it has thickened slightly (about 2-3 minutes).

Once the sauce is hot and thickened, put all of the cooked meatballs back into the skillet with the sauce.

Continue to cook on Low heat and spoon the sauce over the meatballs, turning to make sure they all are covered in honey garlic sauce.

Cook the meatballs only until they are heated all the way through (a couple minutes), and then the honey garlic turkey meatballs are ready to be served.

Serve The Honey Garlic Turkey Meatballs

The honey garlic turkey meatballs can be eaten “as is” if that’s how you would prefer them, but I recommend serving them on top of a bed of hot, cooked rice.

You can use white rice, brown rice of even rice pilaf, which is how we enjoyed this meal (with rice pilaf).

Garnishing the meatballs is optional, but I like to garnish the meatballs with a few sliced green onions and white sesame seeds, for presentation.

We absolutely LOVE these delicious meatballs and the first time I made them, my husband couldn’t believe they were made from turkey and not beef.

The flavors are amazing and the meatballs are wonderful. I am fully confident you will love them, as well.

I hope you have the chance to make these delicious honey garlic turkey meatballs for yourself and those you love because they are so DELICIOUS!

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking for More MEATBALL Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious meatball recipes to choose from, including:

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Recipe adapted from: Halit, at Easy Honey Garlic Turkey Meatballs

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Honey Garlic Turkey Meatballs

Prep Time

10 mins

Cook Time

15 mins

Total Time

25 mins

You'll LOVE fabulous Honey Garlic Turkey Meatballs, coated in an amazing Asian-style sauce. Recipe uses 1 lb. of ground turkey (4 servings).

Category: Main Dish

Cuisine: All Cuisines, Asian

Keyword: honey garlic turkey meatballs

Servings: 22 meatballs

Calories Per Serving: 64 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Meatballs:

1 pound ground turkey
½ cup plain breadcrumbs
1 large egg
2 cloves minced garlic
1 Tablespoon low-sodium soy sauce
1 stalk green onion finely chopped (white and green)
½ teaspoon salt
½ teaspoon paprika
½ teaspoon black pepper
2 Tablespoons vegetable oil* (USED FOR COOKING MEATBALLS!) *do NOT add to the meat mixture

For Honey Garlic Sauce:

¼ cup honey
¼ cup low-sodium soy sauce
2 cloves minced garlic
1 teaspoon sesame oil
1 Tablespoon water
1 teaspoon cornstarch
½ teaspoon red pepper flakes

Optional Garnish: chopped green onions, white sesame seeds

US Customary - Metric

Instructions

Place turkey, breadcrumbs, egg, garlic, soy sauce, green onion, salt, paprika and black pepper in a medium bowl. Mix together only until it comes together in a slightly "wet", cohesive mixture. Don't overmix.
You should get 20-24 meatballs in total. Use a small scoop (or pinch off portions with your hands). Wet your hands, then roll each portion between your palms into a meatball about 1" - 1½" in size. Place shaped meatballs on parchment paper (or foil). Adjust meatball size, if necessary, to ensure you have at least 20 meatballs of similar size. Set aside.
In a separate bowl, whisk honey, soy sauce, garlic, red pepper flakes and sesame oil until combined. In a separate bowl whisk cornstarch and water until combined. This mixture is called a "slurry" and will thicken the sauce as it cooks. Add cornstarch mixture to the sauce; whisk until combined. Set sauce aside.
Heat vegetable oil in a large skillet on Medium. Once oil is hot (but not smoking), add meatballs to the skillet in a single layer. Cook meatballs a couple minutes on Medium. When the bottom of each meatball is browned, turn them over. Continue to cook and turn until all meatballs are cooked through and they're nicely browned on ALL sides. When done, transfer meatballs out of the skillet and onto a plate or aluminum foil. Do NOT wipe out the skillet! Wrap meatballs tightly in foil, so they stay warm.
Using the same skillet, give the sauce a quick whisk to blend it again; add the sauce to the skillet. Cook sauce on Medium, stirring often until it has thickened slightly (usually about 2-3 minutes).
Put meatballs back in the skillet with the sauce. Heat on Medium, spooning sauce over the meatballs, turning them until covered in sauce. Cook only until they're heated through. Serve meatballs hot on a bed of rice. Garnish with sesame seeds and green onions, if desired. Enjoy!

Recipe Notes

NOTE: The caloric calculation is for 1 meatball based on 22 meatballs total. Recommended serving size is 4 meatballs, however the portion sizes (or size of the meatballs may vary per user), so each meatball has been given an individual calorie count so you may adjust accordingly.

Nutrition Facts

Honey Garlic Turkey Meatballs

Amount Per Serving (1 meatball)

Calories 64 Calories from Fat 18

% Daily Value*

Fat 2g3%

Saturated Fat 0.4g3%

Trans Fat 0.01g

Polyunsaturated Fat 1g

Monounsaturated Fat 1g

Cholesterol 20mg7%

Sodium 216mg9%

Potassium 90mg3%

Carbohydrates 6g2%

Fiber 0.2g1%

Sugar 3g3%

Protein 6g12%

Vitamin A 59IU1%

Vitamin C 0.3mg0%

Calcium 10mg1%

Iron 0.4mg2%

* Percent Daily Values are based on a 2000 calorie diet.

Here’s one more to pin on your Pinterest boards!

18
Jul
2026

Chicken Strawberry Delight Salad

categories: Chicken, Main Dish Salads

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Chicken Strawberry Delight Salad is absolutely delicious with mixed greens, candied pecans, feta, mandarin oranges and balsamic dressing!

One of my favorite salads is one I order at a local restaurant, and it is amazing! A few months ago, after having it there once again, I decided to make the salad at home so my husband and I could have it any time we want!

I did a quick check of the menu description from the restaurant, then set about to create this absolutely delicious salad on my own (without a recipe).

This delicious chicken strawberry delight salad is the result, and it is scrumptious (if I do say so myself). Today I want to share the “how-to’s” so you can make this great salad, too!

You can use either grilled chicken OR you can use a rotisserie chicken breast when you want to shave off a lot of prep time. The photos below show what it looks like using a rotisserie chicken breast.

Here’s how to make a chicken delight strawberry salad, which will yield enough for two large main dish servings.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Make The Candied Pecans

For this salad I use a very quick skillet method to lightly “candy” the pecans. If you don’t have pecans, substitute walnuts!

Place butter, water, a pinch of salt and some granulated sugar in a large skillet on medium heat. Stir well to combine as the butter begins to melt.

Once the butter is almost melted and the sugar has dissolved, stir in the pecan halves. Cook the pecans for about 5 minutes, stirring often so they don’t stick and burn.

The pecans are done (and “candied”) when the liquid becomes syrupy, glossy and thickened. The pecans should be fully coated with the sweet buttery glaze.

Immediately remove the skillet from the heat and transfer the candied pecans to parchment paper. Spread them out in a single layer so they are not touching each other.

Let the pecans cool completely. The sweet glaze on them will harden in about 5-7 minutes. After they harden, separate them from the parchment paper and chop them into smaller pieces.

Set the candied chopped pecans aside until you are ready to make the salad later.

Build The Salad

Place cold mixed salad greens in a LARGE bowl. Top the salad greens with chopped red onions, roasted red peppers (from a jar) and fresh mandarin orange wedges.

Sprinkle the salad with the cooled, chopped candied pecan pieces. Now we’re ready to finish making this yummy salad!

Place strawberry slices all over the top of the salad. NOTE: Set aside 8-10 slices to use as garnish on the finished salads. Now doesn’t the salad look colorful and gorgeous?

Prepare Salad Dressing And Remaining Ingredients

Right before serving the salad, prepare a quick and easy balsamic dressing. Combine olive oil, balsamic vinegar, lemon juice, garlic, dried basil, sugar, salt and pepper in a small bowl.

Whisk these dressing ingredients well using a small whisk or fork until they are fully combined. Set the dressing aside.

Cut pre-cooked chicken breast into small slices and crumble feta cheese (or bleu cheese) into small pieces. You will want them ready to go right after adding the salad dressing to the salad.

NOTE: Sometimes I pre-cook the chicken on a BBQ grill, but other times I simply use rotisserie chicken to make the prep much quicker! This time I am using rotisserie chicken.

Sprinkle the salad with about ½ of the feta (or bleu cheese) crumbles. NOTE: You will need to reserve the remaining half of the cheese crumbles to garnish each individual salad before serving!

Drizzle the salad with the balsamic dressing (use all of it). Gently toss the salad to coat everything with the dressing.

Serve The Chicken Strawberry Delight Salad

Divide the salad evenly between two serving bowls (shown below). Now it’s time to “garnish” each salad with the remaining cheese crumbles, sliced chicken breast and reserved sliced strawberries.

For a pretty presentation I place the chicken slices on one side of each salad and then place some of the sliced strawberries next to the chicken

Sprinkle the top of each Chicken Strawberry Delight Salad with the remaining feta (or bleu cheese) crumbles and then this delicious salad is ready to be enjoyed.

Doesn’t it look GOOD? I love this Chicken Strawberry Delight Salad because there are so many colors, flavor and textures! Every bite is amazing and I am confident you are going to love it, too!

I trust you will have an opportunity to make this salad for yourself and someone you love. Hopefully you will enjoy it as much as we do (I’m confident you will).

Thank you for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More MAIN DISH SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of main dish salad recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Chicken Strawberry Delight Salad

Prep Time

20 mins

Cook Time

0 mins

Total Time

20 mins

Chicken Strawberry Delight Salad is absolutely delicious with mixed greens, candied pecans, feta, mandarin oranges and balsamic dressing!

Category: Main Dish, Salad

Cuisine: All Cuisines

Keyword: chicken strawberry delight salad

Servings: 2 salads

Calories Per Serving: 750 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Candied Pecans:

2 teaspoons butter
⅓ cup pecan halves* *Can substitute walnuts
2 Tablespoons granulated sugar
2 teaspoons water
1 tiny pinch salt

For Salad (makes enough for two main dish salads):

5 cups mixed salad greens chilled
10 wedges mandarin oranges peeled, white pith removed
3 Tablespoons roasted red peppers (from jar) chopped
2 Tablespoons red onion (finely chopped)
10 large fresh strawberries* *DIVIDED USE, sliced thin
⅓ cup low-fat feta cheese (crumbled)* *DIVIDED USE
6 ounce pre-cooked chicken breast* * DIVIDED USE, thinly sliced

For Balsamic Salad Dressing:

⅓ cup extra virgin olive oil
1½ Tablespoons balsamic vinegar
1½ teaspoons fresh lemon juice
½ teaspoon minced garlic
¼ teaspoon granulated sugar
¼ teaspoon salt
1 pinch black pepper
1 pinch dried basil

US Customary - Metric

Instructions

Make Candied Pecans:

Place butter, sugar, water, and salt in a large skillet on medium heat. Stir well to combine. Once butter is almost melted and sugar has dissolved, stir in pecans. Cook for about 5 minutes, stirring often. Pecans are "candied" when liquid is syrupy, glossy, thickened and pecans are coated with glaze. Immediately remove skillet from heat; transfer pecans to parchment paper. Spread in a single layer, not touching each other. Let pecans cool completely (glaze hardens in 5-7 minutes). Separate pecans from parchment paper; chop into smaller pieces. Set aside.

Build Salad:

Place cold salad greens in a LARGE bowl. Add mandarin orange slices, roasted red peppers and red onions. Sprinkle with chopped candied pecans, then add strawberry slices (reserve 4-5 slices to garnish each finished salad). Set aside.
Cut pre-cooked chicken breast into small slices; crumble feta cheese into small pieces. Sprinkle salad with ½ of the feta (or bleu cheese) crumbles. Reserve the chicken and remaining cheese crumbles to garnish each salad before serving!

Make Balsamic Dressing:

Whisk olive oil, balsamic vinegar, lemon juice, garlic, dried basil, sugar, salt and pepper together until fully combined in a small bowl. Drizzle salad with dressing right before serving (use all of it). Gently toss salad to disperse the dressing.

To Serve Salad:

Divide salad between two bowls. Garnish each salad with remaining feta cheese crumbles, sliced chicken breast and remaining strawberries. Serve and enjoy!

Nutrition Facts

Chicken Strawberry Delight Salad

Amount Per Serving (1 salad)

Calories 750 Calories from Fat 522

% Daily Value*

Fat 58g89%

Saturated Fat 11g69%

Trans Fat 0.2g

Polyunsaturated Fat 8g

Monounsaturated Fat 35g

Cholesterol 79mg26%

Sodium 1174mg51%

Potassium 852mg24%

Carbohydrates 35g12%

Fiber 5g21%

Sugar 23g26%

Protein 28g56%

Vitamin A 1466IU29%

Vitamin C 118mg143%

Calcium 82mg8%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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13
Jun
2026

Bean and Kale Soup

categories: Main Dishes, Meatless Meals, Soups

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Bean and Kale Soup with carrots, celery, onion, kale and beans cooked in an Italian seasoned broth is a delicious, filling “meatless” meal!

Today I want to share a recipe I found online a while ago and adapted to suit our taste buds. It is a delicious meal that is not only delicious, but also filling and meatless.

It is so yummy that even if you are not a vegetarian, you will enjoy it! I know we sure do (and we are meat-lovers at heart!

The recipe is versatile because you can go the easy route and use store bought canned beans OR you can pre-cook another type of dried beans in an Instant Pot. I have included both in the instructions.

All in all, this is a delicious healthy recipe to make and enjoy any time of the year! Here’s how to make bean and kale soup.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Let’s Talk About The BEANS

For this recipe beans are one of the main stars! You can use either canned beans OR you can prepare dried beans, whichever you prefer or have available. Both are equally wonderful in this bean and kale soup!

TIP: Want the quickest and easiest way? Use two (15.5-oz.) cans of cannellini beans that have been rinsed and drained. EASY PEASY!

However, I LOVE using a 10-ounce bag of “15 bean soup mix” (see below), commonly found in grocery stores. It means a longer prep time, but I enjoy having different colors and varieties of beans in this soup (my photos below reflect this).

When I use this dried bean mix for the soup, I make the beans ahead of time in my Instant Pot, which make it convenient for me to add them later when needed.

To do this, add the dry, rinsed beans to the inner pot, then cover them with 4 Cups of water. Cook on HIGH pressure for 40 minutes, then let the pressure naturally release for 15 minutes.

Once done, drain the colorful and flavorful mixture of beans and add them to the soup recipe later when they are called for. It’s pretty simple!

Make The Soup

In a large soup pot, heat extra virgin olive oil on medium heat until the oil is hot, but not smoking. Add chopped onion, sliced celery and carrot. Cook the veggies for 5-6 minutes or until they have softened slightly.

Add minced garlic, thyme, Italian seasoning and red pepper flakes. Continue cooking for one more minute, stirring often so the garlic doesn’t burn. Season to taste with salt and black pepper.

Now add vegetable broth, tomato paste, water and the drained beans (whichever kind you’re using) to the pot. Stir well to combine.

Bring the soup to a gentle simmer and cook for 15 minutes. Stir the soup every few minutes and smash some of the beans in the pot slightly, because this helps to thicken the bean and kale soup.

Finish Making The Soup

After 15 minutes, the soup should be a little bit thicker, and the veggies should be quite tender. Now it’s time for the final step for this soup.

Add the juice of one lemon and a bunch of kale (de-stemmed and torn into smaller pieces) to the soup. Cook the soup for 3-4 more minutes.

As it cooks, the kale will wilt from the heat and reduce greatly in volume. Once the kale has wilted and the soup is fully heated through, it is ready to be served.

Serve The Bean And Kale Soup

To serve, ladle the bean and kale soup into individual bowls while hot. Garnish each serving with finely grated Parmesan cheese (optional, but good) and serve immediately.

The grated Parmesan cheese will melt slightly from the heat of the soup and will add a great pop of additional flavor to the soup, so don’t skip the cheese, if possible!

I hope you and those you love will really enjoy this delicious bean and kale soup as much as we do. It’s a great recipe I am glad to have found and trust you will feel the same way.

Thanks for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a great day.

Looking For More SOUP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have LOTS of fantastic soup recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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Recipe Adapted From: Lena Abraham, via delish.com on 12-21-2018

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Bean and Kale Soup

Prep Time

15 mins

Cook Time

30 mins

Total Time

45 mins

Bean and Kale Soup with carrots, celery, onion, kale and beans cooked in an Italian seasoned broth is a delicious, filling "meatless" meal!

Category: Meatless Main Dish, Soup

Cuisine: Italian

Keyword: bean and kale soup

Servings: 6

Calories Per Serving: 220 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1 Tablespoon extra virgin olive oil
½ medium yellow onion peeled/ finely chopped
2 stalks celery thinly sliced
1 medium carrot peeled, chopped small
3 cloves garlic peeled, minced
2 teaspoons fresh thyme leaves chopped
½ teaspoon red pepper flakes
1 teaspoon Italian Seasoning
salt and black pepper, to taste
4 cups vegetable broth
2 cups water
1 Tablespoon tomato paste
31 ounces canned cannellini beans (two 15.5 oz. cans) rinsed/drained (SEE NOTE BELOW)
1 medium lemon (juice of)
1 bunch kale torn in small pieces (stems discarded)
Parmesan cheese (OPTIONAL) for garnish

Instructions

Prep For the Beans:

INSTANT POT: Rinse a bag of "15 bean soup mix" dried beans. Add beans to the inner pot. Cover beans with 4 cups of water. Cook on HIGH pressure for 40 minutes, then let pressure naturally release for 15 minutes. Drain and set aside until needed in soup.
CANNED BEANS: Drain and rinse canned beans; set aside until needed in soup.

Make The Soup:

In a large soup pot, heat olive oil on medium heat until oil is hot, but not smoking. Add onion, celery and carrot. Cook, stirring often for 5-6 minutes, or until they have softened slightly. Add minced garlic, thyme, Italian seasoning and red pepper flakes. Continue cooking for 1 minute, stirring often so garlic doesn't burn. Season to taste with salt and black pepper.
Add vegetable broth, tomato paste, water and drained beans (whatever type you use) to the pot. Stir well to combine. Bring soup to a gentle simmer; cook 15 minutes, stirring occasionally. Smash some of the beans with the back of a spoon (this helps thicken the soup).
Add lemon juice and kale to the soup. Cook 3-4 more minutes. As it cooks, kale will wilt and reduce in volume. Once soup is heated through, it's ready to serve.
Ladle soup into bowls. Garnish each serving with finely grated fresh Parmesan cheese (optional, but good) and serve immediately. Enjoy!

Recipe Notes

NOTE: Prep time does not include the time necessary for pre-cooking dried beans in an Instant Pot (as that is optional). If you want to use the "15 bean soup mix", you will only need one, 10-ounce bag.

Caloric calculation was made using two cans of cannellini beans.

Nutrition Facts

Bean and Kale Soup

Amount Per Serving (1 g)

Calories 220 Calories from Fat 27

% Daily Value*

Fat 3g5%

Saturated Fat 1g6%

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Sodium 692mg30%

Potassium 871mg25%

Carbohydrates 38g13%

Fiber 9g38%

Sugar 3g3%

Protein 12g24%

Vitamin A 4385IU88%

Vitamin C 26mg32%

Calcium 188mg19%

Iron 5mg28%

* Percent Daily Values are based on a 2000 calorie diet.

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16
May
2026

Turkey Veggie Orzo Skillet

categories: Main Dishes, Turkey

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Turkey Veggie Orzo Skillet is a delicious dish with ground turkey, broccoli, cauliflower, carrots, orzo pasta and Parmesan in a creamy sauce.

Today I want to share a recipe I found online and changed it quite a bit to suit our tastes and needs. Believe it or not, I found the recipe on a site that shares recipes for homemade pet food!

Now before you freak out, this is NOT a pet food recipe. The website also shares recipes for PEOPLE food too, thank goodness. The original recipe for this dish is one made for real live human beings like you and me.

Ha Ha… believe me it took a few minutes to decide if I even wanted to cook this meal, but once I did, I made quite a few changes and really enjoyed the final result.

After steaming veggies (at the beginning), the rest of this all-in-one meal is cooked in one large skillet, and it is simple. Here’s how to make this turkey veggie orzo skillet meal.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First- Steam The Vegetables

For this recipe you will need 1½ cups (combined total amount) of fresh broccoli, cauliflower and carrots. Use any combination of these veggies you want but only end up with 1½ cups total.

Cut up the fresh broccoli and cauliflower into bite-sized florets. Peel and slice the carrots used, as well.

Steam the vegetables in a basket set over boiling water for 4-5 minutes and then set the veggies aside because they will be added to the finished dish right before serving!

Cook The Ground Turkey

Cook the ground turkey over medium heat in a large skillet, breaking apart the meat as it browns. When fully cooked through, drain off any accumulated grease from the skillet.

Stir ½ cup of chicken broth, fresh lemon juice, Dijon mustard, salt and pepper into the cooked turkey until combined.

Let this mixture simmer on medium heat for 2 minutes, stirring occasionally as some of the liquid is absorbed and seasons the meat.

Add The Orzo And Cook Until Done

Add 7 Tablespoons of uncooked orzo pasta and 1 additional cup of chicken broth to the skillet. Stir well, to combine all the ingredients.

Cover the skillet and then cook the mixture on medium heat for 9-10 minutes OR until all the liquid has been absorbed.

Remove the lid and quickly stir the orzo a couple of times during this cooking time, to make sure it doesn’t stick to the bottom of the skillet.

Put the cover back on the skillet and continue cooking until all the liquid has been absorbed into the orzo and the orzo is tender to the bite.

Once liquid is absorbed and orzo is tender, immediately add butter, grated Parmesan cheese and milk to the skillet. Stir well, until the butter has fully melted.

Serve The Turkey Veggie Orzo Skillet

Add the steamed vegetables back into the skillet and stir gently until they are incorporated into the dish. Sprinkle the top with finely grated Parmesan cheese (if desired) and serve immediately.

The turkey veggie orzo skillet can be served “as is” while it is still in the skillet OR you can transfer the mixture to a serving dish and then top it with Parmesan cheese! Your choice!

I usually transfer the mixture to a serving dish when I make this meal and then sprinkle the top with some finely grated Parmesan cheese.

When I serve it this way, it makes it easier to store any leftovers we may have by simply covering the dish and popping it in the refrigerator.

The turkey veggie orzo skillet dish is very creamy, and this all-in-one meal has wonderful flavors and textures. I think it tastes really good!

I hope you have the opportunity to try this yummy all-in-one meal and am confident that you and those you love will enjoy it, too. This dish is low in calories but has great flavor!

Thank you for stopping by, and I invite you to come back again soon for more family friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More Recipes Using TURKEY?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a variety of turkey recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
Instagram: jbatthegratefulgirlcooks

Recipe adapted from: https://www.theonlypets.com/delicious-quick-ground-turkey-orzo-recipe-in-under-1-hour/

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0 from 0 votes

Turkey Veggie Orzo Skillet

Prep Time

10 mins

Cook Time

30 mins

Total Time

40 mins

Turkey Veggie Orzo Skillet is a delicious dish with ground turkey, broccoli, cauliflower, carrots, orzo pasta and Parmesan in a creamy sauce.

Category: Main Dishes

Cuisine: All Cuisines

Keyword: turkey veggie orzo skillet

Servings: 4

Calories Per Serving: 244 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ cups fresh broccoli, cauliflower, carrots *a combination of all 3 (florets/sliced)
½ pound ground turkey
½ cup chicken broth
1 Tablespoon fresh lemon juice
1 Tablespoon Dijon mustard
½ teaspoon salt
½ teaspoon black pepper
7 Tablespoons orzo pasta (uncooked) = ⅓ cup + 2 Tbsp.
1 cup chicken broth
1 Tablespoon butter
½ cup low-fat milk (1%)
¼ cup finely grated Parmesan cheese + more for garnish, if desired

US Customary - Metric

Instructions

Cut broccoli/cauliflower into small florets. Peel/slice carrots, as well (Total amount = 1½ cups combined veggies). Steam vegetables for 4-5 minutes; set aside.
Cook ground turkey over medium heat in a large skillet, breaking apart meat as it cooks. Once done, drain any grease from the skillet.
Stir ½ cup of chicken broth, lemon juice, Dijon, salt and pepper into the turkey until combined. Simmer on medium heat for 2 minutes, stirring occasionally.
Add uncooked orzo and 1 cup chicken broth. Stir well, to combine ingredients. Cover skillet; cook (covered) on medium heat 9-10 minutes OR until liquid is absorbed, stirring a couple times while it cooks (to prevent sticking). Continue cooking until all liquid is absorbed and orzo is tender.
Add butter, grated Parmesan and milk. Stir until butter has melted. Add steamed vegetables; stir gently until incorporated. Transfer to a serving dish, if desired. Sprinkle with more Parmesan cheese (optional). Serve hot. Enjoy!

Nutrition Facts

Turkey Veggie Orzo Skillet

Amount Per Serving (1 (1/4 of total))

Calories 244 Calories from Fat 63

% Daily Value*

Fat 7g11%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 47mg16%

Sodium 844mg37%

Potassium 417mg12%

Carbohydrates 25g8%

Fiber 2g8%

Sugar 3g3%

Protein 21g42%

Vitamin A 425IU9%

Vitamin C 31mg38%

Calcium 123mg12%

Iron 1mg6%

* Percent Daily Values are based on a 2000 calorie diet.

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18
Apr
2026

Cajun Shrimp and Cheese Grits

categories: Main Dishes, Seafood

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Cajun Shrimp and Cheese Grits are a delicious meal for 4! Cheesy grits are topped with Cajun-seasoned, pan-seared shrimp and creamy sauce.

If you’re looking for a great looking and tasting meal to serve to family or friends, may I suggest you check out this recipe for Cajun Shrimp and Cheese Grits?

A few years ago, my husband and I enjoyed a vacation in Franklin, Tennessee. We had the opportunity to try several regional foods while in the area and one of the dishes tried was shrimp and grits!

Last year I decided to come up with a recipe that is slightly similar but has its own flavor profile and this really yummy recipe is the result. We really love it. I cook grits with two kinds of cheese (sharp cheddar cheese and a small amount of goat cheese).

The grits, the shrimp and the sauce are all flavored with Cajun spices, which give the overall dish a wonderful, cohesive flavor! If you don’t have this spice mix available, you might be interested in using my recipe for Homemade Cajun Seasoning.

I really think you will enjoy this delicious and decadent meal. Here’s my recipe to make Cajun Shrimp and Cheese Grits.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Cheese Grits

Cook 1 cup of grits with water and salt, according to the package directions. Please note that the time needed to cook the grits will depend on the type of grits you use.

TIP: Use either stone-ground grits or fast-cooking grits, according to your own personal preference or convenience. Stone-ground grits take between 30-45 minutes to cook, and Quick grits take about 5 minutes.

When the grits are fully cooked, add 1 cup of shredded cheddar cheese and ¼ cup of crumbled goat cheese. Stir until the two cheeses melt and are fully incorporated.

Add ½ teaspoon of Cajun (or Creole) spice mix and stir until combined. Season the cheesy grits with enough salt and black pepper to suit your personal taste.

Now you have made the creamy cheesy grits that will serve as the base layer for the cooked shrimp. Cover the pan and keep the grits hot while you quickly finish the dish.

Cook The Shrimp

Sprinkle peeled and deveined shrimp with 2 teaspoons of Cajun (or Creole) spice mix. Toss the shrimp gently until all of them are lightly seasoned.

In a large skillet, melt 2 Tablespoons of butter, then stir in 2 cloves of minced garlic. Cook the butter and garlic for about 1 minute, stirring constantly so the garlic does not burn.

Add the seasoned shrimp and cook them for about 2-3 minutes per side and they are cooked through. Do not overcook the shrimp or they may become “rubbery” in texture.

Cook The Sauce Topping

Making the sauce topping for the shrimp and grits is easy. This sauce will be spooned over the bowls of shrimp and grits right before serving and provide another layer of flavor!

TIP: To save time, you might want to make this sauce BEFORE cooking the shrimp and grits. Simply reheat it at the last minute to spoon over the shrimp and grits.

In a large skillet, melt 2 Tablespoons butter on medium-low heat. Stir in ¾ cup of milk, ½ cup of chicken broth, ½ cup of finely grated Parmesan cheese and 1 teaspoon of Cajun (or Creole) spice mix.

Heat the sauce until it is fully hot and lump-free (it will be a fairly thin sauce). Remember, you can reheat it right before serving if you want to make it a little bit ahead of time.

Serve Cajun Shrimp And Cheese Grits

When all the components are hot, fully cooked and are ready to serve, this is how to plate the finished shrimp and cheese grits.

Spoon the cheese grits onto the bottom of each serving bowl (or plate). Add shrimp on top of the grits, then sprinkle the top with chopped green onions or chives.

Spoon some of the sauce over the top of the dish. It is a fairly thin sauce, so it will coat the shrimp and then run down the sides of the bowl and encircle the grits (shown in the photo below).

All the flavors in the cheese grits, on the shrimp and in the sauce come together in every single bite of this delicious main dish!

I hope you have the opportunity to make this yummy dish for yourself and those you love. I am confident you will all love it!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking for More SHRIMP Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have lots of delicious shrimp recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
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0 from 0 votes

Cajun Shrimp and Grits

Prep Time

15 mins

Cook Time

15 mins

Total Time

30 mins

Cajun Shrimp and Cheese Grits are a delicious meal for 4! Cheesy grits are topped with Cajun-seasoned, pan-seared shrimp and creamy sauce.

Category: Entree-Seafood, Main Dish

Cuisine: Cajun

Keyword: Cajun Shrimp and Cheese Grits

Servings: 4

Calories Per Serving: 475 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Cheese Grits:

4 cups water
1 teaspoon salt
1 cup Quick Cooking Grits *OR stone-ground grits
1 cup sharp cheddar cheese (grated)
¼ cup goat cheese (crumbled)
½ teaspoon Cajun spice mix
salt and black pepper enough to season to taste

For Shrimp:

2 Tablespoons butter
2 teaspoons minced garlic
2 teaspoons Cajun spice mix to season shrimp
1 pound shrimp peeled/ deveined

For Sauce:

2 Tablespoons butter
¾ cup low-fat milk
½ cup low-sodium chicken broth
½ cup finely grated Parmesan cheese
1 teaspoon Cajun spice mix

Garnish dish with chopped green onions or chives, if desired (optional)

US Customary - Metric

Instructions

Cook Cheese Grits:

Cook grits with water and salt, according to pkg. directions. Note: cooking time depends on which kind of grits you use. **Stone Ground Grits take approx. 30-45 minutes, while Quick Grits take about 5 minutes. Use "Stone-Ground Grits" OR "Quick Grits", according to your own personal preference.
Add grated cheddar cheese and crumbled goat cheese. Heat on medium-low stirring often until cheeses melt and are fully incorporated. Add ½ tsp. of Cajun spice mix; stir until combined. Season grits to taste with salt and black pepper. Set aside, cover pan and keep hot. If using Quick Grits, time them so they are done when the shrimp is done, to save time!

Prepare/Cook The Shrimp:

Sprinkle shrimp with 2 tsp. of Cajun spice mix; toss gently to distribute spices.
Melt butter in large skillet; stir in minced garlic. Cook butter/garlic for about 1 minute, stirring often. Add shrimp; cook 2-3 minutes per side or until cooked through and pink (do not overcook!). Remove from heat.

Make The Sauce:

Melt butter in a large skillet on medium-low heat. Stir in milk, chicken broth, Parmesan cheese and 1 tsp. Cajun spice mix. Heat sauce through. TIP: To save time, you may want to make the sauce BEFORE cooking shrimp/grits. Reheat it right before serving.

For Each Serving:

Spoon hot cheese grits (divide evenly) into the bottom of serving bowls. Arrange shrimp on top, then sprinkle with chopped green onions (optional garnish). Spoon sauce over the shrimp; it will run down the sides and encircle the grits. Serve hot and enjoy!

Recipe Notes

Cook time shown is for using "quick grits". If using stone-ground grits, the cooking time for the grits will increase considerably (per pkg. directions).

Nutrition Facts

Cajun Shrimp and Grits

Amount Per Serving (1 (1/4 of total))

Calories 475 Calories from Fat 270

% Daily Value*

Fat 30g46%

Saturated Fat 17g106%

Trans Fat 1g

Polyunsaturated Fat 1g

Monounsaturated Fat 7g

Cholesterol 262mg87%

Sodium 1306mg57%

Potassium 498mg14%

Carbohydrates 15g5%

Fiber 1g4%

Sugar 3g3%

Protein 39g78%

Vitamin A 1795IU36%

Vitamin C 1mg1%

Calcium 475mg48%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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28
Mar
2026

Ground Beef Empanadas

categories: Beef, Main Dishes

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Make a dozen delicious Ground Beef Empanadas with meat, potatoes, Mexican spices and peas stuffed inside a fried, flaky pastry dough crust.

Today I want to share a great recipe for ground beef empanadas with you. This recipe will yield 12 beautiful empanadas, perfect for lunch or dinner!

I found this recipe online a while ago and decided to give it a try. I have made fruit empanadas quite a few times but decided to make some with ground beef and Mexican-inspired spices.

My husband and I both LOVED them! We froze several of the empanadas and then reheated them in our air fryer a couple weeks later. They were still just as amazing!

I hope you enjoy trying these ground beef empanadas, too! Here’s how to make them.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Pastry Dough

Put a blade attachment on a food processor, then add all-purpose flour, salt and chunks of very cold butter. Pulse these ingredients several times until the butter has been reduced to about the size of peas in the flour.

Add one large egg and cold water into the food processor. Pulse these ingredients again, continuing only until everything comes together into a cohesive ball of dough.

Remove the dough ball from the processor and shape it with your hands into a flat round circle. Wrap the dough tightly in plastic wrap and refrigerate it for one hour (at least!).

Make The Ground Beef Filling

While the dough chills, make the meat filling. Heat olive oil on medium in a large skillet. Once the oil is hot, add chopped red onion, chopped jalapeños and chopped green chiles.

Sauté them for a couple of minutes until they have softened slightly. Stir in salt, chili powder, paprika and ground cumin and stir to combine.

The next thing you will do is stir tomato paste into this veggie/spice mixture until it has been incorporated. Sauté these ingredients for another couple of minutes.

Add ground beef to the spice mixture and cook the beef until it is no longer pink. Break up the meat as it browns. This usually takes about 4-5 minutes.

When the meat is done cooking, take the skillet off of the heat and let the ground beef filling cool slightly.

After the filling has had the chance to cool a bit, add pre-cooked potato cubes, frozen peas, fresh chopped green onion and parsley to the meat filling.

Stir until all of these filling ingredients are well-combined. Now let’s make some ground beef empanadas!

Cut Out Pastry Dough

Remove and unwrap the refrigerated pastry dough and place it on a floured work surface. Roll the dough out until it is about ¼” thick.

Use a biscuit cutter, small bowl or a ring cutter that is approximately 4½”- 5″ in diameter. I ended up using a 4½” plastic jar lid for my empanadas, which worked great!

Cut out 12 circles of dough, approximately 5″ in diameter. Gather and re-roll leftover dough and cut out additional circles, until you have 12 total.

Fill The Empanadas

Use a rolling pin to roll the dough circles out just a little bit more to make them slightly larger (shown below). Spoon about ¼ cup of the filling in the center of each pastry round.

Avoid overfilling the empanada or it will make it a little bit harder to fully enclose and seal the filling with the pastry dough.

Seal The Empanadas

After filling the dough, fold each empanada in half by bringing one edge of the dough up and over the filling until it reaches the other edge. The empanadas should be in a half-moon shape now.

Pinch the edges together to lightly seal the edges, then crimp the outer edges of the dough with the tines of a fork (shown below), to tightly seal the filling inside the pastry dough.

Be careful not to puncture the dough with the fork and make sure the empanadas are fully sealed to prevent the filling from leaking out while frying them.

Fry The Empanadas

Fill an electric skillet OR a large, deep skillet or a large saucepan with enough vegetable oil until it is about 1″ in depth. Heat the oil until it registers between 360°-375°F. on a digital thermometer.

For best results do NOT add the empanadas to the hot oil until it has reached that temperature or level of heat.

Once the oil is at temperature, add 2-3 empanadas to the skillet at a time. Fry them for about 2-3 minutes, then carefully turn them over and cook the other side for the same amount of time.

When done, they should be lightly browned and crispy on both sides. Transfer them out of the skillet and onto a wire rack (on top of paper towels to absorb any dripping oil).

IMPORTANT: After cooking a batch, it is really important to let the oil come back again to the correct temperature before frying the next batch!

Let the hot empanadas cool slightly on the wire rack (for a minute or two) before you serve them. See how pretty and golden brown they are on the outside?

When they come out of the hot oil in the fryer the pastry crust is nice and flaky, too! Now it’s almost time to serve and enjoy them.

Serve The Ground Beef Empanadas

Serve the ground beef empanadas while they are hot. We serve them with sour cream and salsa on the side to dip each bite in, because they add even more flavor!

Taco sauce and guacamole are two more delicious toppings or dips for the empanadas, so serve them with whatever toppings you prefer.

Dip or spoon some sour cream and salsa on the empanadas and take a big bite. YUM! We think these ground beef empanadas are amazing!

The empanadas freeze very well (after they have cooled completely) if wrapped well. We reheat them (thawed) in our air fryer at 340°F. for about 3-4 minutes.

I hope you have the opportunity to make this delicious recipe and trust you and those you love will enjoy these empanadas as much as we do.

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More Recipes Using GROUND BEEF?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of ground beef recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

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Pinterest: The Grateful Girl Cooks!
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Original recipe source and with thanks to: Alyssa Rivers at: https://therecipecritic.com/empanadas

↓↓ PRINTABLE RECIPE BELOW ↓↓

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Ground Beef Empanadas

Prep Time

30 mins

Cook Time

20 mins

Resting Time (dough chilling)

1 hr

Total Time

1 hr 50 mins

Make a dozen delicious Ground Beef Empanadas with meat, potatoes, Mexican spices and peas stuffed inside a fried, flaky pastry dough crust.

Category: Main Dish

Cuisine: Spanish

Keyword: ground beef empanadas

Servings: 12 empanadas

Calories Per Serving: 278 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For The Dough:

3 cups all-purpose flour
½ teaspoon salt
½ cup COLD butter cubed (=one stick or 8 Tbl.)
1 large egg
¾ cup cold water

For The Beef Filling:

2 Tablespoons olive oil
½ cup chopped red onion* *finely chopped
1 Tablespoon fresh jalapeño pepper seeded/finely chopped
1 Tablespoon diced green chiles
1 teaspoon chili powder
1 teaspoon paprika
½ teaspoon ground cumin
½ teaspoon salt
1 Tablespoon tomato paste
12 ounces ground beef (90% lean)
6 ounces russet potato (pre-boiled and diced)
¼ cup frozen peas (do not thaw)
1 Tablespoon chopped green onions
1 Tablespoon chopped fresh parsley
OIL, for frying empanadas enough for a 1" depth in skillet

US Customary - Metric

Instructions

Make Dough:

Put blade attachment on food processor. Add flour, salt and cold butter chunks. Pulse several times until butter is reduced to the size of peas, then add egg and cold water. Pulse again, continuing only until mixture comes together in a cohesive ball of dough. Remove dough; shape it with your hands into a flat round circle. Wrap tightly in plastic wrap; refrigerate dough one hour (at least!).

Make Beef Filling (while dough is refrigerated):

Heat olive oil on medium in a large skillet. Once hot, add red onion, jalapeños and green chiles. Sauté until they've softened slightly (2-3 minutes). Stir in salt, chili powder, paprika and cumin. Add tomato paste; stir until combined. Sauté 2 more minutes. Add ground beef. Cook until meat is browned/fully cooked, breaking up the meat as it cooks (about 4-5 minutes). When done, take skillet off the heat; let the filling cool slightly (3-4 minutes). Stir in cooked diced potato, frozen peas, green onion and parsley until combined.

Make and Fill Empanadas:

Unwrap cold pastry dough; put dough on floured work surface. Roll dough out until it is about ¼" thick. Use a biscuit cutter, small bowl or ring cutter that is approx. 5" in diameter. Cut dough into 12 circles, approximately 5" in diameter. Gather/re-roll leftover dough; cut additional circles until you have 12 total. Roll dough circles out just a little bit more to make them slightly larger.
Spoon about ¼ cup of the filling in the center of each dough round. Avoid overfilling or it will be harder to fully enclose and seal in the filling. Fold empanadas in half by bringing one half of the dough up and over the filling until it reaches the other edge (half-moon shape). Pinch edges together to seal, then carefully crimp edges with the tines of a fork to tightly seal filling inside. Make sure empanadas are fully sealed to prevent filling from leaking out while cooking.

Cooking The Empanadas:

Fill an electric skillet OR a large skillet or large saucepan with vegetable oil until oil reaches 1" in depth. Heat oil until it registers between 360°-375°F. on a digital thermometer. Do NOT add empanadas to the oil until it has reached the correct temp. (for best results). Once oil is at temp, add 2-3 empanadas to the oil at a time. Fry for 2-3 minutes, then turn them over; cook the other side 2-3 minutes. When done, both sides should be lightly browned and crispy. Transfer them from the oil onto a wire rack (over paper towels to absorb any oil drips). IMPORTANT: After cooking a batch, it is really important to let oil re-heat to the correct temperature again before frying the next batch!
Let empanadas cool slightly before serving. Serve with favorite condiments (guacamole/sour cream/salsa, etc.). Enjoy!

Nutrition Facts

Ground Beef Empanadas

Amount Per Serving (1 empanada)

Calories 278 Calories from Fat 126

% Daily Value*

Fat 14g22%

Saturated Fat 7g44%

Trans Fat 0.5g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 54mg18%

Sodium 301mg13%

Potassium 239mg7%

Carbohydrates 28g9%

Fiber 2g8%

Sugar 1g1%

Protein 10g20%

Vitamin A 483IU10%

Vitamin C 5mg6%

Calcium 21mg2%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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14
Mar
2026

Instant Pot Pork Tenderloin And Gravy

categories: Instant Pot Recipes, Main Dishes, Pork

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Instant Pot Pork Tenderloin (and gravy) is a delicious dish that serves 4! Juicy pork slices are drizzled with a maple syrup and Dijon gravy.

Today I want to share with you a great recipe for Instant Pot Pork Tenderloin and Gravy (4 servings). I found the original recipe on Pinterest a while ago, tried it, and it was a hit!

So, I decided to post the recipe here on the old blog in the hopes that others out there would enjoy making it, as well.

All in all, this is not a difficult recipe, and the result is wonderfully tender pork slices, coated in a delicious and flavorful gravy. It is delicious! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

A Little Bit Of Prep

In a small bowl, whisk together dried garlic powder, rosemary, thyme, onion powder, salt and black pepper until they have been fully combined.

These dry ingredients are the spice mixture that will be used to season the pork tenderloin. Set the spices aside once combined.

In a separate bowl, whisk chicken broth, low sodium soy sauce, pure maple syrup (or honey) and Dijon mustard together until smooth.

Pan-Sear The Seasoned Pork Tenderloin

Prepare the tenderloin by patting it dry with paper towels, then cutting away and discarding any extra silver skin on the meat.

Brush or rub all sides of the pork with ½ Tablespoon of extra virgin olive oil. Sprinkle both sides of a pork tenderloin with the dry spices, pressing them into the meat so they adhere.

The recipe (as written) calls for using a 1½ to 2-pound pork tenderloin, but I have included cooking times for a smaller sized tenderloin further below.

Press the SAUTÉ button on the Instant Pot and let the machine heat up for 1 minute. Add ½ Tablespoon of extra virgin olive oil and let it get hot.

Place the seasoned pork tenderloin in the hot oil and sauté it only until it is lightly browned on ALL sides. Do NOT cook it all the way through!

Once the tenderloin has been pan-seared and browned on all sides, take it out of the Instant Pot and let it rest onto a plate for a couple minutes.

Time To Cook The Pork Tenderloin

Pour the broth mixture into the Instant Pot inner cannister. The Instant Pot should still be on the SAUTÉ setting.

As the broth begins to heat up, use a wooden spoon to scrape the bottom of the pot to deglaze it as it cooks.

Continue heating and scraping until no browned bits of food are left stuck to the bottom of the pot. This will help prevent the Instant Pot from giving you the dreaded BURN warning later!

Scraping up the little browned bits from the bottom of the pot that are left over after sautéing the tenderloin will also add more flavor to this dish.

Cook The Pork Tenderloin

Press the CANCEL button to stop the sauté feature. Place the browned pork tenderloin on top of the broth mixture in the Instant Pot.

You may find you will need to curve or coil the meat slightly in the pot to help it fit comfortably on top of the broth. Lock the Instant Pot lid in place. Flip the toggle switch to SEALING.

Press the MANUAL (High pressure) button and cook the pork tenderloin for 3 minutes. If your pork tenderloin is smaller, you may find that less cooking time is necessary (see below).

NOTE: Cook a tenderloin with a weight between 1½-2 pounds for 3 minutes (then 12-minute Natural release time). If the tenderloin weighs 1¼ pounds or less, cook it for 1 minute (then 12-minute Natural release time)

The Instant Pot will gradually begin to heat and build pressure inside (about 10 minutes). Once it has reached full pressure, the pressure gauge on top of the machine will pop up, and the cooking program timer will begin.

Once The Pork Tenderloin Is Done Cooking

When done, let the pressure release NATURALLY (do nothing) for 12 minutes. The timer on the Instant Pot will begin counting the time and will show it on the display panel.

Once the internal pressure has been fully released, the pressure gauge (on top) will drop down, indicating it is now safe to open the lid.

Check the internal temperature of the pork using an instant-read digital thermometer. It should have a safe internal temperature of 145°F. (See below for instructions on what to do if the meat is at least 10 degrees or more below 145°F).

If you find it needs only a little more heat to reach 145°F, re-lock the lid and let the meat rest for 2-3 minutes in the residual heat remaining inside the Instant Pot. Unlock the lid and check the temp again.

What If Pork Hasn’t Reached The Correct Temperature?

NOTE: If the meat (after cooking and Natural 12-minute release) is more than 10 degrees less than 145°F., re-lock the lid and cook the meat for one more minute on HIGH PRESSURE, then do a quick release.of the remaining pressure.

Try not to over-cook the pork because that can make it dry! Transfer the pork tenderloin onto a plate, cover it tightly with foil, and let the meat rest for about 8-10 minutes.

Make The Gravy

While the meat rests, make the gravy using the liquid remaining in the Instant Pot. First, press the CANCEL button, then press the SAUTÉ button.

Whisk together 2 Tablespoons of cornstarch and 2 Tablespoon of water until it is lump-free. This is called a “slurry”, and it is used to thicken the broth.

Pour the slurry into the hot broth, and bring this liquid mixture to a simmer, stirring it often with a wooden spoon until it begins to thicken slightly.

Press the CANCEL button to turn off the heat and continue to stir as this gravy thickens. Once done, it is time to serve the Instant Pot pork tenderloin and gravy!

Serve The Instant Pot Pork Tenderloin And Gravy

Unwrap the pork tenderloin and place it on a cutting board. Cut it into ½” slices and then transfer those slices to a serving platter (shown below).

Spoon the hot gravy over the top, making sure each slice is covered with the hot gravy. Garnish with fresh parsley, if desired and serve immediately.

My husband and I enjoyed the Instant Pot Pork Tenderloin and Gravy served with peas and homemade Duchess Potatoes on the side. It was a wonderful meal!

I hope you have the opportunity to make this delicious Instant Pot recipe and trust you and those you love will enjoy it, too! It’s DELICIOUS!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking for More INSTANT POT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Instant Pot recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
Would you like to join our growing list of subscribers?

There is a Newsletter subscription box on the top right (or bottom) of each blog post, depending on the device you use.
You can submit your e-mail address there, to be added to my mailing list.

Find Me On Social Media:

Facebook page: The Grateful Girl Cooks!
Pinterest: The Grateful Girl Cooks!
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Original recipe source: Erin Clarke (wellplated.com): Instant Pot Pork Tenderloin

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Instant Pot Pork Tenderloin (and gravy)

Prep Time

15 mins

Cook Time

20 mins

Total Time

45 mins

Instant Pot Pork Tenderloin (and gravy) is a delicious dish that serves 4! Juicy pork slices are drizzled with a maple syrup and Dijon gravy.

Category: Main Dish

Cuisine: All Cuisines

Keyword: instant pot pork tenderloin

Servings: 4

Calories Per Serving: 295 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

1½ pounds pork tenderloin 1½ - 2 pounds can be used
1 Tablespoon extra virgin olive oil ** **DIVIDED USE

Seasoning Mix:

2 teaspoons dried crushed rosemary
1 teaspoon garlic powder
1 teaspoon dried thyme
1 teaspoon kosher salt
½ teaspoon black pepper
½ teaspoon onion powder

For Gravy:

¾ cup low sodium chicken broth
2 Tablespoons low sodium soy sauce
2 Tablespoons pure maple syrup (or honey)
2 teaspoons Dijon mustard

For Gravy "Slurry":

2 Tablespoons cornstarch
2 Tablespoons water

US Customary - Metric

Instructions

In a small bowl, whisk garlic powder, rosemary, thyme, onion powder, salt and pepper until combined. Set aside.
In a separate bowl, whisk chicken broth, soy sauce, maple syrup (or honey) and Dijon together until smooth.
Pat tenderloin dry. Cut away (and discard) silver skin on the meat. Brush or rub all sides of the pork with ½ Tablespoon. olive oil. Season all sides of the pork with spice mix, pressing them into the meat to adhere.
Press SAUTÉ button; let Instant Pot heat for 1 minute. Add ½ Tablespoon of olive oil; let it get hot. Add tenderloin; sauté on all sides until browned Do NOT cook it all the way through! Transfer pork to a plate; let it rest.
Put broth, soy sauce, maple syrup and Dijon into the Instant Pot. Instant Pot should still be on SAUTÉ setting. Use a wooden spoon to scrape the bottom of the pot often to deglaze it as it cooks. Continue until no browned bits are left stuck to the bottom of the pot (to avoid the BURN warning later).
Press CANCEL button. Put the tenderloin back in the Instant Pot. If needed, curve the meat slightly in the pot to help it fit. Lock the lid in place. Flip the toggle switch to SEALING. Press MANUAL (High pressure) button; set cook timer for 4 minutes. It should take about 10 minutes to reach full pressure (gauge will pop up) and the cooking program begins. (See NOTE section below cook time for smaller tenderloins).
When done, let pressure release NATURALLY (do nothing) for 12 minutes. Once the internal pressure has been fully released, the pressure gauge (on top) will drop down, indicating it is safe to open the lid. Check the internal temperature of the tenderloin using a digital thermometer. It should be 145°F. If you find it needs just a tiny bit more time to reach 145℉, re-lock the lid; let it "rest" for 2-3 minutes in the residual heat remaining inside the Instant Pot. Check the temp again. Try not to over-cook the pork because that makes it dry! Transfer the pork tenderloin onto a plate, cover tightly with foil; let meat rest for 7-8 minutes.
While meat rests, make gravy with liquid remaining in the Instant Pot. Press CANCEL button, then press SAUTÉ button. Whisk 2 Tablespoons cornstarch and 2 Tablespoon of water until smooth. Pour the cornstarch slurry into the hot broth. Heat liquid to a simmer, stirring often with a wooden spoon until it begins to thicken. Press CANCEL button to turn off heat; continue to stir until a thickened gravy forms.
Place tenderloin on a cutting board. Cut it into ½" slices, transfer slices to a serving platter. Spoon gravy over the top. Garnish with fresh parsley (optional). Serve immediately.

Recipe Notes

NOTE: If tenderloin weighs 1¼ pounds or less, cook it for only 1 minute (then do the regular 12-minute Natural release time)

Nutrition Facts

Instant Pot Pork Tenderloin (and gravy)

Amount Per Serving (4 g)

Calories 295 Calories from Fat 90

% Daily Value*

Fat 10g15%

Saturated Fat 3g19%

Trans Fat 0.1g

Polyunsaturated Fat 1g

Monounsaturated Fat 5g

Cholesterol 111mg37%

Sodium 1001mg44%

Potassium 778mg22%

Carbohydrates 13g4%

Fiber 0.5g2%

Sugar 6g7%

Protein 37g74%

Vitamin A 18IU0%

Vitamin C 0.2mg0%

Calcium 36mg4%

Iron 2mg11%

* Percent Daily Values are based on a 2000 calorie diet.

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21
Feb
2026

Creole Salmon Caesar Salad

categories: Salads, Seafood

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Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish!

If you’re looking for an all-in-one meal that can be made and enjoyed fairly quickly, I’d like to suggest trying this Creole Salmon Caesar Salad.

I’ve been making salmon this way for many years, as well as making many Caesar salads over the years! One night when my husband and I were out to dinner at a local restaurant, I saw a Cajun-spiced salmon Caesar salad on their menu.

That made me wonder why I had never combined the two before? So, fast forward a couple of months and I combined the two and this recipe is the result.

This is a very easy main dish to prepare, because I use a purchased Caesar dressing, which cuts down on the time and ingredients necessary for this entree. Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Caesar Salad

Place 4 cups of chopped Romaine lettuce in a mixing bowl. Add freshly squeezed lemon juice and coarse black pepper to the salad and toss to combine.

Top the tossed salad with freshly grated Parmesan cheese to the salad. The lemon juice in the salad will help the Parmesan to cling to the lettuce.

Now you need to add Caesar salad dressing to the salad and toss it well, to fully combine the salad and the dressing.

Put the salad in the refrigerator while you cook the salmon to keep it chilled. Do not add the croutons at this point because they would get soggy (and who wants soggy croutons?).

Season The Salmon Fillets

Pat two boneless, skinless salmon fillets dry using paper towels. Lightly sprinkle each piece of salmon (on one side only) with Creole seasoning.

We tend to go fairly light on the seasoning, but if you really like it spicy (heat), add more, as desired.

Here’s a photo of the two fillets and the creole seasoning on top.

Pan-Sear The Seasoned Salmon Fillets

Heat 2 teaspoons of extra virgin olive oil in a medium skillet on medium-low heat. When the oil is hot (but NOT smoking), place the salmon fillets in the hot oil, spice side DOWN.

They should sizzle when they hit the hot oil. Once you put the salmon in the skillet, do not move them! Let them pan-sear for about 4 minutes, then carefully turn the fillets to the other side using a spatula.

The salmon should be nicely browned (on top). Immediately add 1 Tablespoon of butter to the skillet and let it melt as the salmon continues cooking.

Continue cooking the salmon for 3-4 more minutes or until it is fully cooked through (ours usually take about 8 minutes total). While it’s cooking, continually spoon the melted butter over the top of both fillets.

As the melted butter continues to cook, it will become “browned butter” which will add a nice depth of flavor to the salmon! Just keep basting/spooning the melted butter on top of the salmon!

Serve The Creole Salmon Caesar Salad

Right before serving, add croutons to the Caesar salad and toss, to combine. Don’t add the croutons until right before you serve this dish, so they stay nice and crunchy!

At this point, the salad has been fully tossed with the dressing and now has the added croutons, as well. Now it’s ready to go!

Place a portion of Caesar salad onto individual serving plates (or into serving bowls), dividing the salad evenly between the 2 plates (or bowls).

Use a spatula to carefully transfer one hot salmon fillet out of the skillet and onto the top of each salad.

Serve the Creole Salmon Caesar Salad immediately while the salmon is hot and the salad greens are cold! We enjoyed having some roasted Brussel sprouts on the side!

The salmon will flake easily into bites that pair very well with the salad, making this a wonderful main dish that is quite delicious!

I hope you have a chance to make this simple Creole Salmon Caesar Salad, and I feel confident you will appreciate how quickly it all comes together. It also tastes really good, too!

Thanks for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More MAIN DISH SALAD Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have some wonderful main dish salad recipes to choose from, including:

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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Creole Salmon Caesar Salad

Prep Time

7 mins

Cook Time

8 mins

Total Time

15 mins

Make a delicious Creole Salmon Caesar Salad with a pan-seared salmon fillet topping a crisp salad in about 15 minutes from start to finish!

Category: Entree Salad, Main Dish

Cuisine: All Cuisines

Keyword: creole salmon caesar salad

Servings: 2

Calories Per Serving: 538 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Salad:

4 cups chopped Romaine lettuce
2 teaspoons fresh squeezed lemon juice
¼ cup freshly grated Parmesan cheese or more, if desired
¼ cup Caesar salad dressing or more, if desired
¼ teaspoon coarse black pepper (optional) to season salad to taste
10 salad croutons or more, if desired

For Salmon:

10 ounces boneless, skinless salmon fillets
½ teaspoon Creole seasoning mix (¼ tsp. per fillet) or more, if desired
2 teaspoons extra virgin olive oil
1 Tablespoon butter

US Customary - Metric

Instructions

Place chopped Romaine in a medium bowl. Add lemon juice and pepper; toss to combine. Top salad with fresh grated Parmesan cheese.
Add Caesar salad dressing to salad and toss well, to combine salad and dressing. Refrigerate salad while salmon cooks. Don't add croutons (they can get soggy).
Pat salmon dry with paper towels. Lightly sprinkle each piece (one side only) with Creole seasoning. If you really like it spicy (heat), add more, as desired.
Heat olive oil in a medium skillet on medium heat. When oil is hot (but NOT smoking), add salmon fillets seasoned side DOWN. They should sizzle when they hit the hot oil. Once fillets are in the skillet, do not move them! Pan-sear them for 4 minutes, then carefully turn fillets over using a spatula. Salmon should be nicely browned (on top). Immediately add butter to the skillet; let it melt.
Continue cooking salmon 3-4 more minutes or until fully cooked through (about 8 minutes total). While it's cooking, continually spoon melted butter over the top of the fillets. As the melted butter cooks, it will become "browned butter" which adds more flavor to the salmon! Keep spooning the melted butter on top!
TO SERVE: Right before serving, add croutons to the salad; toss, to combine. Evenly divide salad onto 2 plates. Use a spatula to carefully transfer each fillet out of the skillet and onto the top of each salad. Serve immediately and enjoy!

Nutrition Facts

Creole Salmon Caesar Salad

Amount Per Serving (1 fillet and salad)

Calories 538 Calories from Fat 360

% Daily Value*

Fat 40g62%

Saturated Fat 10g63%

Trans Fat 0.2g

Polyunsaturated Fat 14g

Monounsaturated Fat 12g

Cholesterol 115mg38%

Sodium 724mg31%

Potassium 985mg28%

Carbohydrates 10g3%

Fiber 3g13%

Sugar 2g2%

Protein 34g68%

Vitamin A 8747IU175%

Vitamin C 6mg7%

Calcium 180mg18%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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07
Feb
2026

Crockpot Garlic Herb Pork Butt

categories: Main Dishes, Pork, Slow Cooker Recipes

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Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it’s fall-apart tender! Delicious!

Today I want to share a delicious recipe I found online for crockpot garlic herb pork butt. It is a super simple recipe to pull together, and then it slowly cooks in a crockpot all day!

The result is a fabulous tasting, fall-apart tender pork butt (also known as a pork shoulder) I am sure you are going to love!

If you want to make this ahead of time for convenience, you can make the marinade and let the marinated pork chill overnight in the refrigerator, if necessary.

After that it is as simple as putting the pork butt in a slow cooker with a little bit of chicken broth and cooking it low and slow! Here’s how to make it.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

First- Make The Marinade For the Pork

Combine 4 minced garlic cloves, **1½ Tbsp. chopped fresh rosemary and **2 Tbsp. thyme leaves, salt and black pepper in a food processor. Process them together until well-combined.

NOTE: **If you don’t have access to fresh herbs, you can substitute dried (**1½ tsp. rosemary and **2 tsp. dried thyme).

Add extra virgin olive oil and brown sugar to the food processor. Process them until the mixture has become a slightly thick “paste-like” mixture.

Now add Dijon mustard to the marinade. Process until all ingredients in this marinade have come together into a spreadable mixture (you may need to scrape down the sides).

Remove the marinade from the processor. I find it easiest to transfer the marinade into a small bowl before I brush the meat with it.

Cover The Pork Butt With The Marinade

Place the pork butt on a cookie sheet. If you have a pastry brush, use it to brush the marinade all over the entire surface of the Pork butt (as shown below).

Make sure all sides of the meat are fully coated with the marinade. NOTE: If you don’t own a pastry brush, use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.

Time To CHILL!

Once the meat has been covered with the marinade, cover the pork butt loosely with plastic cling wrap. Now it’s time to let it absorb some flavor!

Plan ahead for this step! Place it in the refrigerator and let the meat chill and marinate anywhere from 2 hours (minimum) up to 24 hours ahead of time.

I typically put the marinated meat in the refrigerator overnight OR I marinate and refrigerate it first thing in the morning for our dinner later that day.

Cook The Crockpot Garlic Herb Pork Butt

When you’re ready to cook it, place the marinated pork butt in the crockpot. Pour a cup of chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP).

You want the broth poured AROUND the pork and not on top of it, because you don’t want to wash off any of the flavorful marinade on top of the meat.

Cook the crockpot garlic herb pork butt on LOW heat for 6-7 hours, covered. When I photographed this recipe, I used a 3½ pound pork butt, and it was fully cooked (and tender) after 6½ hours.

Serve The Garlic Herb Pork Butt

Once the pork butt has finished cooking, CAREFULLY remove it out of the crockpot. The meat will pull apart easily, so be careful removing it!

NOTE: I recommend using a couple of large spatulas under the pork butt to transfer the meat (in one piece) onto a plate or serving platter.

Allow the pork butt to sit and rest for 10-15 minutes before slicing it, to allow the internal juices to redistribute inside the meat. If desired, cover the meat loosely with foil while it rests.

Use a fork or a knife to slice or pull apart the pork into small pieces for serving. I really think you will be surprised at how absolutely tender the meat is!

If desired, spoon a little bit of the broth left in the crockpot over the pork, once cut. This is optional but adds a bit of additional flavor to the meat.

We thoroughly enjoyed this pork, and I served it with some fresh steamed vegetables and some brown rice on the side. It truly was “fall apart tender” and was full of great flavor!

I hope you have the opportunity to make this delicious dish for yourself and for those you love. It’s really delicious, and I am confident you’re going to like it, too!

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More CROCKPOT Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have other delicious slow cooker recipes you can choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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Original recipe source and with thanks to: Katie Workman, at: Slow Cooker Fall Apart Pork Butt with Brown Sugar Recipe – The Mom 100

↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Crockpot Garlic Herb Pork Butt

Prep Time

10 mins

Cook Time

6 hrs

Chilled Marinating Time (inactive 2-24 hrs.)

2 hrs

Total Time

8 hrs 10 mins

Crockpot Garlic Herb Pork Butt is seasoned with herbs, brown sugar and Dijon, and cooked low & slow until it's fall-apart tender! Delicious!

Category: Dinner, Main Dish

Cuisine: All Cuisines

Keyword: crockpot garlic herb pork butt, slow cooker

Servings: 6

Calories Per Serving: 416 kcal

Author: JB @ The Grateful Girl Cooks!

Ingredients

3 pounds pork butt (also known as pork shoulder) * 3–4-pound pork butt or shoulder

For seasoning sauce:

4 cloves garlic minced
2 Tablespoons fresh thyme leaves (or 2 tsp. dried)
1½ Tablespoons fresh rosemary leaves (or 1½ tsp. dried)
2 teaspoons salt
1 teaspoon ground black pepper
¼ cup extra-virgin olive oil
¼ cup dark brown sugar
¼ cup Dijon mustard

Additional (to add to crockpot):

1 cup chicken broth

US Customary - Metric

Instructions

Combine minced garlic, chopped fresh thyme, rosemary, salt and pepper in a food processor. Process until well-combined. Add extra virgin olive oil and brown sugar. Process until mixture becomes a slightly thick "paste-like" mixture. Add Dijon mustard. Process until ingredients come together into a spreadable mixture.
Place the pork butt on a cookie sheet. Using a pastry brush, brush the marinade over all sides of the meat until fully coated. NOTE: No pastry brush? Use the back of a large spoon or your hands to rub the marinade onto all sides of the meat.
Cover pork butt loosely with plastic cling wrap. Refrigerate/marinate the meat anywhere from 2 hours (minimum) up to 24 hours ahead of time.
When you're ready to cook, place pork butt in the crockpot. Pour chicken broth AROUND THE SIDES of the pork butt (NOT ON TOP), so you don't wash off any of the flavorful marinade on top of the meat.
Cook on LOW for 6-7 hours (covered). When done, CAREFULLY remove it from the crockpot. NOTE: I recommend using 2 large spatulas under the pork butt to transfer the meat (in 1 piece) onto a serving platter. Allow pork to rest 10-15 minutes before slicing, to allow internal juices to redistribute inside the meat. If desired, cover loosely with foil while it rests.
Use a fork or knife to pull apart pork into small pieces for serving. If desired, spoon a little broth (from crockpot) on the pork, once cut. Serve and enjoy!

Nutrition Facts

Crockpot Garlic Herb Pork Butt

Amount Per Serving (1 (1/6 of total))

Calories 416 Calories from Fat 153

% Daily Value*

Fat 17g26%

Saturated Fat 4g25%

Trans Fat 0.04g

Polyunsaturated Fat 2g

Monounsaturated Fat 10g

Cholesterol 136mg45%

Sodium 1015mg44%

Potassium 915mg26%

Carbohydrates 11g4%

Fiber 1g4%

Sugar 9g10%

Protein 52g104%

Vitamin A 135IU3%

Vitamin C 5mg6%

Calcium 47mg5%

Iron 3mg17%

* Percent Daily Values are based on a 2000 calorie diet.

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24
Jan
2026

Air Fryer Cheese Enchiladas

categories: Air Fryer Recipes, Main Dishes, Meatless Meals, Mexican / Southwestern

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Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Do you like enchiladas? I sure do, and today I want to share how easy they are to make in an air fryer! I’ve been eating AND MAKING enchiladas for many, many years, but recently began using my air fryer to make them when it’s really hot and I don’t want to turn on our oven.

Using an air fryer to make delicious cheese enchiladas is simple. Enchiladas are easily stuffed with cheese, onions and sauce, etc., then covered in more sauce and into the air fryer they go!

The results are amazing, so I hope you try making them this way and see what I’m talking about! Here’s how to make air fryer cheese enchiladas.

Scroll Down For A Printable Recipe Card At The Bottom Of The Page

Prepare The Corn Tortillas

Corn tortillas can crack a bit at times if you simply roll them around a meat filling. There is a fairly quick and easy solution to ensure the tortillas for the enchiladas are very pliable.

Heat 2 Tablespoons of vegetable oil in a small skillet on medium heat until it is very hot but not smoking. Carefully place one tortilla into the hot oil.

Very quickly flip the tortilla to the other side and then remove it from the hot oil onto paper towels to absorb excess oil. Use tongs to carefully remove the tortilla.

NOTE: Do not fry the tortilla… simply let it get coated on both sides with the hot oil and then remove it!

Continue until all the tortillas have been slightly heated in the oil. Stack them, then pat each one dry before adding the cheese filling.

Prepare The Cooking Dish

Find an ovenproof baking dish that will fit in the basket of your model of air fryer. The glass baking dish I use fit perfectly in the basket of my Cosori air fryer.

Spread ¼ cup of the red enchilada sauce you are using on the bottom of the baking dish and spread until the bottom of the dish is fully covered. Once that is done, you are ready to fill the enchiladas.

TIP: If you don’t have any store-bought red enchilada sauce you can make your own using my recipe for Easy Homemade Enchilada Sauce (it’s easy and really GOOD).

Fill The Tortillas

Fill one tortilla at a time, evenly filling each one with ¼ of the grated cheddar cheese down the middle of the tortilla.

Sprinkle ¼ of the chopped onions on top of the cheese, then spoon a little bit of the remaining enchilada sauce in a line on top of the cheese and onions.

TIP: Reserve a small amount of chopped onions and cheese to sprinkle on top of the enchiladas before you cook them!

Roll one side of the tortilla up and over the filling fairly tightly. Place the enchilada SEAM SIDE DOWN on top of the enchilada sauce in the baking dish.

Top Enchiladas With Onions And Cheese

Pour the rest of the enchilada sauce evenly over the tortillas, fully covering the tortillas. Sprinkle the enchiladas with the small amount of reserved onions.

Evenly divide the reserved grated cheddar cheese on top of the enchiladas. Now the air fryer cheese enchiladas are ready to cook!

NOTE: If your air fryer has a “preheat” function, you can preheat it to 350°F. before filling the enchiladas, in order to save time.

Cook The Air Fryer Cheese Enchiladas

Air fry the cheese enchiladas for 7-8 minutes at 350°F (check on them at the 7-minute mark). When they’re done, the sauce should be bubbling around the edges of the dish, and the cheese should be fully melted.

Carefully remove the dish out of the air fryer basket using hot pads (it’s HOT). Let the air fryer cheese enchiladas cool for a minute to let the cheese cool slightly before they are served.

Optional Garnish For Serving

If you want, garnish the enchiladas with fresh cilantro leaves, guacamole, and/or dollops of sour cream for more color and flavor. This is optional, but you can add those if desired.

Use a spatula to remove the enchiladas one at a time out of the baking dish and onto plates for serving. These enchiladas are cheesy good!

If you have any leftover, cover the dish well and store it in the refrigerator. The enchiladas can easily be reheated in a microwave for another meal.

I really hope you have the opportunity to make and enjoy these delicious air fryer cheese enchiladas. It is easy to make additional batches of them if you need more servings for you and your family.

If you enjoy enchiladas (oven-baked), then be sure to check out my other recipes for Chicken Green Chile Enchiladas, Pork Enchiladas with Lime Cilantro Sauce and Easy Cheesy Enchiladas.

Thank you for stopping by, and I invite you to come back again soon for more family-friendly recipes. Take care, may God bless you, and have a wonderful day.

Looking For More AIR FRYER Recipes?

You can find ALL of my recipes in the Recipe Index, which is located at the top of the page. I have a nice variety of Air Fryer recipes to choose from, including:

Want More Recipes? Get My FREE Newsletter!

I publish a newsletter 2 times per month (1^st and 15^th) with lots of recipes, tips, etc.
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↓↓ PRINTABLE RECIPE BELOW ↓↓

0 from 0 votes

Air Fryer Cheese Enchiladas

Prep Time

10 mins

Cook Time

7 mins

Total Time

17 mins

Make air fryer cheese enchiladas in under 15 minutes, using only 5 ingredients! They taste wonderful and are simple to prepare (yields 4).

Category: Main Dish

Cuisine: Mexican

Keyword: air fryer, cheese enchiladas

Servings: 4 enchiladas

Author: JB @ The Grateful Girl Cooks!

Ingredients

For Enchiladas:

4 small corn tortillas
1½ Tablespoons vegetable oil (for frying)
1½ cups grated cheddar cheese
¼ cup chopped yellow onion *divided use
1 cup red enchilada sauce *divided use

For Garnish (optional): cilantro leaves, sour cream, guacamole

US Customary - Metric

Instructions

Heat vegetable oil in small skillet on medium heat until hot. Place 1 tortilla into hot oil. Using tongs, quickly flip tortilla to the other side and then transfer it onto paper towels to absorb excess oil. NOTE: Do not fry the tortilla... simply let it get coated on both sides with hot oil and then remove it! Continue until all the tortillas have been heated in the oil. Pat each one dry before filling.
Use ovenproof pan that fits in your air fryer basket. Spread ¼ cup of enchilada sauce on the bottom of dish until covered. NOTE: If your air fryer has a "preheat" function, preheat to 350°F. in order to save time.
Fill one tortilla at a time with ¼ of the grated cheese down the middle of the tortilla. Sprinkle ¼ of the onions on top, then spoon a little bit of remaining enchilada sauce in a line on top of cheese/onions. TIP: Reserve small amount of onions/cheese to sprinkle on top of enchiladas before they're cooked! Roll one side of the tortilla up and over the filling fairly tightly. Place enchilada SEAM SIDE DOWN on top of sauce in the dish.
Pour remaining enchilada sauce evenly over enchiladas, to cover. Top enchiladas with reserved onions and cheese.
Air fry enchiladas for 7-8 minutes at 350°F (check them at 7 minutes). When done, sauce should be bubbly around edges, and cheese should be fully melted.
Carefully remove dish out of the air fryer basket using hot pads. Let enchiladas cool for a minute before serving. Garnish with fresh cilantro leaves, dollops of sour cream or guacamole (optional). Serve and enjoy!

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