There’s nothing I love more than fresh summer corn! And if you’re looking for a delicious way to enjoy it – you need to make this sweet corn salsa recipe (also try Mexican corn salad).

It’s healthy and fresh and so easy to make (also try black bean corn salsa, homemade salsa & pineapple salsa)!

In this corn salsa recipe, corn and garlic are toasted until fragrant. Then, they’re cooled and mixed with tomatoes & onions are tossed with a simple lime dressing for an absolute flavor explosion that will keep you coming back for more.

Serve it as an appetizer or even as a topping to your favorite tacos – like ground beef tacos or crockpot chicken tacos.

Corn Salsa Recipe: Ingredients & Substitutions

• Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
• Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
• Salted butter. olive oil is a great substitute.
• Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
• Red onion. white or yellow onion both work well too.
• Olive oil. avocado oil is a good substitute.
• Lime juice. Fresh or bottled are both great choices.
• Honey. you can use sugar in place of honey.

How to Make Corn Salsa

Let’s walk through how to make corn salsa together step-by-step. Be sure to watch the video for further guidance.

I prefer to toast the corn and garlic in butter for a delicious depth of flavor, but you can skip that step if you prefer!

Begin by melting butter in a skillet.

Then, add the corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown.

Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cob, I like the toasted flavor).

In a small bowl whisk together olive oil, lime juice, and honey.

Then, combine the cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper in a large bowl and stir to combine.

Next, pour the lime juice mixture over the corn mixture and stir to combine.

Cover and chill the corn salsa for at least 1 hour in the refrigerator.

Serve

After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

We love serving this corn salsa recipe with our favorite Mexican recipes. Some suggestions include:

• Serve it as an appetizer or topping for ground beef tacos, chicken tacos, etc.
• Serve it with chicken enchiladas!
• Use it as a condiment on taco bowls or Mexican casserole.

Store

Store leftovers in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Corn Salsa Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Corn Salsa

This corn salsa recipe is a light, flavorful, sweet & salty dip that's a perfect appetizer for taco nights. Plus, it's easy to make in 10 minutes!

Course Appetizer, dip

Cuisine Mexican

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 10 Servings

Calories 94kcal

Author Laura

Cost $4

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl

Ingredients

• 3 cups sweet corn (16 ounces)
• 1 Tablespoon minced garlic
• 1 Tablespoon salted butter
• 1 tomato (finely diced, 1 cup)
• ½ cup red onion (finely diced)
• ½ cup fresh cilantro (finely chopped)
• 1 ½ teaspoons cumin
• ½ teaspoon sea salt (or more to taste)
• ¼ teaspoon pepper
• 2 Tablespoons olive oil
• 3 Tablespoons lime juice
• 2 teaspoons honey

US Customary – Metric

Instructions

• In a nonstick skillet, melt butter. Add corn and garlic and cook 3-5 minutes on high heat, until corn is just begins to lightly brown. Set aside in a large mixing bowl to cool, stirring occasionally. (this is optional, you can also just use corn that was cooked and cut off the cobb, I like the toasted flavor).
• In a small bowl whisk together olive oil, lime juice, and honey.
• In a large bowl combine cooled corn, tomatoes, onion, cilantro, cumin, sea salt, and pepper and stir to combine.
• Pour the lime juice mixture over the contents of the bowl and stir to combine.
• Cover and chill for at least 1 hour in the refrigerator.
• After 1 hour, transfer the salsa to a serving dish, garnish with fresh cilantro, corn etc. and serve with your favorite chips.

Video

Notes

Ingredient Substitution Notes

• Sweet corn. fresh corn cooked and cut off the cob, or thawed frozen corn both work well in this recipe.
• Minced garlic. if desired you can add ½ teaspoon garlic powder to the dressing instead of using minced garlic.
• Salted butter. olive oil is a great substitute.
• Tomatoes. Heirloom, Roma, vine-ripened, etc. are all great choices.
• Red onion. white or yellow onion both work well too.
• Olive oil. avocado oil is a good substitute.
• Lime juice. Fresh or bottled are both great choices.
• Honey. you can use sugar in place of honey.

Store

Store in an airtight container in the refrigerator for up to 5 days. I do not recommend freezing this recipe.

Nutrition

Serving: 0.5cup | Calories: 94kcal | Carbohydrates: 13g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.05g | Cholesterol: 3mg | Sodium: 128mg | Potassium: 164mg | Fiber: 2g | Sugar: 4g | Vitamin A: 320IU | Vitamin C: 7mg | Calcium: 12mg | Iron: 1mg

Try these recipes

Black Bean & Corn Salsa

Easy Homemade Salsa Recipe

Pineapple Salsa

Fruit Salsa & Cinnamon Chips

Easy Guacamole Recipe (5 Minutes)

Cowboy Caviar

I love making gluten-free versions of classics, like this gluten-free meatballs recipe. They are a delicious meal to serve to friends and family with food sensitivities.

These gluten free meatballs are flavorful and moist. Egg, parmesan cheese and a touch of almond flour are used as the binder in this recipe, which results in meatballs that are so delicious you’ll want to make them on repeat.

Serve them with homemade marinara sauce over your favorite gluten-free pasta for an easy, family-friendly dinner.

Gluten-Free Meatballs: Ingredients & Substitutions

• Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey and chicken with great results.
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce or homemade marinara sauce) in place of milk.
• Worcestershire Sauce. Be sure to use a gluten-free sauce. Read the ingredients or buy one that is certified gluten free. You can substitute gluten-free BBQ sauce if needed.
• Almond flour. oat flour (gluten-free) or all-purpose gluten-free flour are good substitutes.
• Parmesan cheese. I don’t suggest omitting or changing this ingredient – it adds to the flavor and texture and is critical for the dish.
• Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.

How to Make Gluten Free Meatballs

Let’s walk through this recipe together, and don’t forget to watch the video.

Begin by preheating the oven to 425 degrees F and lightly greasing a baking sheet.

Then, combine the ground beef, egg, milk and Worcestershire sauce in a large bowl.

Next, add the parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt and pepper and stir until combined.

Then, use a 1 Tablespoon measuring spoon to portion out the meatball mixture and roll it into balls.

Place the gluten-free meatballs evenly spaced on the prepared baking sheet

Bake at 425 degrees F for 13-15 minutes, or until the internal temperature is 165 degrees F.

Cook on the Stovetop

If you prefer to cook the gluten-free meatballs on the stovetop, being by heating 1 to 2 Tablespoons olive oil in a nonstick fry pan over medium heat.

Then, add half of the meatballs and cover.

Cook, covered, on one side for 4-5 minutes or until they are golden-brown.

Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

Serve

I recommend serving this gluten free meatballs recipe with your favorite sauce like homemade basil pesto, homemade marinara sauce recipe, or avocado pasta sauce. Here are some additional serving suggestions:

Or you can enjoy them as asian meatballs or BBQ meatballs.

• Serve on top of your favorite gluten-free pasta (mine is Banza).
• With a burrata salad.
• As an appetizer.
• On top of a bed of zucchini noodles (aka: zoodles).
• Make them into a meatball sub (with gluten free bread).
• With a side of roasted broccoli, roasted Brussels sprouts or parmesan roasted green beans!

Store

Store leftover gluten-free meatballs in an airtight container in the refrigerator for up to 5 days.

Freeze

I love having gluten-free meatballs on had in the the freezer for a quick dinner. Here’s how to freeze them:

1. Place baked meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.

Gluten Free Meatballs Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Gluten Free Meatballs

These gluten-free meatballs are moist, flavorful, and easy to make in 30 minutes! They're a versatile meal that can be served in so many ways.

Course Appetizer, Main Course

Cuisine American, Italian

Diet Gluten Free

Prep Time 6 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 14 Servings

Calories 103kcal

Author Laura

Cost $5

Equipment

• glass batter bowl
• measuring spoons
• measuring cups
• spatula
• baking sheet

Ingredients

• 1 pound ground beef
• 1 egg
• 2 Tablespoons whole milk
• 1 Tablespoons Worcestershire sauce (gluten-free)
• ¼ cup parmesan cheese
• 2 Tablespoons almond flour
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon sea salt
• ¼ teaspoon paprika
• ¼ teaspoon pepper

US Customary – Metric

Instructions

• Preheat oven to 425 degrees F. Lightly grease a baking sheet.
• Combine the ground beef, egg, milk and Worcestershire sauce in a large bowl.
• Then, add the parmesan cheese, almond flour, garlic powder, onion powder, paprika, salt and pepper and stir until combined.
• Use a 1 Tablespoon measuring spoon to portion out the meatball mixture. Roll it into balls and place them evenly spaced on the prepared baking sheet
• Bake at 425 degrees F for 13-15 minutes, or until the internal temperature is 165 degrees F. *note: baking time depends on the size of your meatballs. If you make them larger than 1 TBS, the baking time will increase.
• Serve with your favorite sauces, noodles, etc.

Video

Notes

Ingredient Substitution Notes

• Ground beef. I have used 85% up to 93% lean ground beef to make this recipe. I have also subbed ground turkey and chicken with great results.
• Whole milk. 2% milk, half and half or cream can be used in place of whole milk. I have also used pasta sauce (like tomato basil marinara sauce or homemade marinara sauce) in place of milk.
• Worcestershire Sauce. Be sure to use a gluten-free sauce. Read the ingredients or buy one that is certified gluten free. You can substitute gluten-free BBQ sauce if needed.
• Almond flour. oat flour (gluten-free) or all-purpose gluten-free flour are good substitutes.
• Parmesan cheese. I don’t suggest omitting or changing this ingredient – it adds to the flavor and texture and is critical for the dish.
• Fresh herbs. Adding fresh parsley or fresh basil to the meatballs is delicious but optional.

To Cook on the Stovetop

1. Heat 1 to 2 Tablespoons olive oil in a nonstick fry pan over medium heat.
2. Then, add half of the meatballs and cover.
3. Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
4. Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.

Store

Store leftover gluten-free meatballs in an airtight container in the refrigerator for up to 5 days.

Freeze

1. Place baked meatballs in an even layer on a baking sheet.
2. Flash-freeze in the freezer until hardened.
3. Transfer to an airtight container and freeze for up to two months.
4. Thaw slowly in the refrigerator or at room temperature then use in your favorite recipe. You can also thaw them quicker by warming them in your favorite sauce.

Nutrition

Serving: 2Meatballs | Calories: 103kcal | Carbohydrates: 1g | Protein: 7g | Fat: 8g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 36mg | Sodium: 155mg | Potassium: 111mg | Fiber: 0.2g | Sugar: 0.3g | Vitamin A: 53IU | Vitamin C: 0.2mg | Calcium: 36mg | Iron: 1mg

try these recipes

Chicken Meatballs

BBQ Meatballs

Asian Meatballs

Homemade Marinara Sauce

Homemade Basil Pesto Sauce

Lemon Butter Tortellini Sauce

This easy chicken curry recipe has been a staple in my house since the first time I made it. It’s bold and flavorful without being spicy, so even my kids enjoy this dish.

I love that this recipe calls for a rotisserie chicken (or leftover cooked chicken) because it makes it so easy to make in under 30 minutes.

We love serving it with homemade naan bread over rice (especially this yellow rice or white rice).

Easy Chicken Curry: Ingredients & Substitutions

• Flour. To make this gluten-free, use all-purpose gluten-free flour.
• Olive oil. avocado oil is a good substitute.
• Plain yogurt. greek yogurt works well in this recipe, but we prefer plain, full-fat yogurt.
• Coconut milk. heavy cream or whole milk is a good substitute for coconut milk.
• Diced green chiles. use mild, medium or spicy, depending on your family’s preferences.
• Golden raisins. these make this recipe special. I don’t recommend omitting them or substituting regular raisins which have a more distinct and different flavor.
• Rotisserie chicken. We buy one from our local grocery store and use the meat. You can also use leftover chicken, or you can cook 2 pounds of boneless skinless chicken breasts to use in this recipe.

How to Make Chicken Curry

We’ll walk through this recipe together, and don’t forget to watch the video.

Begin by toasting the pine nuts over medium-low heat. Be very careful, as they can burn quickly towards the end of roasting time if you don’t watch them closely.

Then, set the toasted pine nuts aside to use later. I suggest removing them from the warm pan so they don’t accidentally burn.

Next, make the curry sauce. Begin by combining the flour, salt, pepper and curry powder in a small bowl. Set aside.

Then, cook the onion and garlic in the olive oil over medium heat until onion is soft (about 3-5 minutes)

Once the onion is soft, add the flour mixture and cook for 1 minute.

Then, add the coconut milk & yogurt and cook, stirring often, until slightly thickened

Next, add the tomatoes, green chiles and bring to a boil.

Then stir in golden raisins, pine nuts, cilantro and shredded rotisserie chicken, and stir to combine.

Simmer for at least 10 minutes, or until ready to serve.

Serve

Serve over rice (try this yellow rice or cilantro rice) with fresh naan bread, and garnish with extra pine nuts & cilantro.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freeze for up to 2 months.

This recipe makes quite a bit, so I find that we freeze it often. It reheats really well on the stovetop or in the microwave.

Easy Chicken Curry Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Easy Chicken Curry Recipe

This easy chicken curry recipe is my go-to when I am feeding a crowd. It's flavorful and delicious and easy to make in under 30 minutes.

Course Main Course

Cuisine Indian

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 16 People

Calories 203kcal

Author Laura

Cost $8

Equipment

• large pot
• measuring spoons
• measuring cups

Ingredients

• 2 Tablespoons all-purpose flour
• 1 teaspoon curry powder
• 2 teaspoons sea salt
• ½ teaspoon black pepper
• 1 ½ Tablespoons olive oil
• 1 onion diced
• 1 Tablespoon minced garlic
• 1 cup plain yogurt
• 15 ounces coconut milk or 1 ½ cups heavy cream
• 28 ounces diced tomatoes
• 4 ounces diced green chiles
• ½ cup golden raisins
• ½ cup pine nuts
• ½ cup cilantro leaves
• 1 rotisserie chicken 3 lbs, shredded or cut into bite sized pieces.

US Customary – Metric

Instructions

Toast Pine Nuts

• Spread pine nuts in an even layer in a nonstick fry pan or cast iron skillet Cook over medium-low heat, stirring often until lightly golden brown. Set aside

Make the Chicken Curry

• Combine flour, salt, pepper and curry powder in a small bowl. Set aside.
• Cook onion and garlic in the olive oil over medium heat until onion is soft (about 3-5 minutes)
• Add flour mixture and cook for 1 minute.
• Then, add the coconut milk & yogurt and cook, stirring often, until slightly thickened
• Add tomatoes, green chiles and bring to a boil.
• Then stir in golden raisins, pine nuts, cilantro and shredded rotisserie chicken, and stir to combine.
• Simmer for at least 10 minutes, or until ready to serve.
• Serve over rice and topped with additional cilantro and/or green onions.

Video

Notes

Ingredient Substitution Notes

• Flour. To make this gluten-free, use all-purpose gluten-free flour.
• Olive oil. avocado oil is a good substitute.
• Plain yogurt. greek yogurt works well in this recipe, but we prefer plain, full-fat yogurt.
• Coconut milk. heavy cream or whole milk is a good substitute for coconut milk.
• Diced green chiles. use mild, medium or spicy, depending on your family’s preferences.
• Golden raisins. these make this recipe special. I don’t recommend omitting them or substituting regular raisins which have a more distinct and different flavor.
• Rotisserie chicken. We buy one from our local grocery store and use the meat. You can also use leftover chicken, or you can cook 2 pounds of boneless skinless chicken breasts to use in this recipe.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freeze for up to 2 months.

This recipe makes quite a bit, so I find that we freeze it often. It reheats really well on the stovetop or in the microwave.

 

Nutrition

Serving: 1cup | Calories: 203kcal | Carbohydrates: 10g | Protein: 13g | Fat: 14g | Saturated Fat: 7g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 2g | Cholesterol: 38mg | Sodium: 466mg | Potassium: 263mg | Fiber: 1g | Sugar: 5g | Vitamin A: 119IU | Vitamin C: 9mg | Calcium: 49mg | Iron: 2mg

Try these recipes

Homemade Naan Bread Recipe

Yellow Rice (Turmeric Rice)

Baked Hummus Chicken

Strawberry Spinach Salad

Oven Roasted Broccoli

Cilantro Lime Rice

This slow cooker chicken chili is one of my favorite dinner recipes! It’s my mom’s recipe and it has won many first place awards at chili cook-offs!

This chicken chili recipe is flavorful and filling, made with vegetables, beans, chicken breasts and homemade chili seasoning. It’s a delicious meal loved by adults and kids alike.

I make this chicken chili recipe every time I bring a meal to a friend. I usually cook it the day before so I can drop it off in the early afternoon. It freezes really well, so if they don’t want to eat it right away they can freeze it for another day.

Chicken Chili: Ingredients & Substitutions

Here are some possible substitutions to use in this recipe.

• Salsa. Use your favorite salsa with your preferred heat (mild, medium, or spicy).
• Green Pepper. I have tossed just about every vegetable into this recipe – carrots, zucchini, bell peppers, etc. Choose your favorites.
• Beans. Use your favorite beans. We usually choose black beans, kidney beans, great northern, or garbanzo beans.
• Brown Sugar. White sugar and honey are good substitutes. Or you can omit the sugar if you prefer, but it does bring out the flavor of the tomatoes nicely.
• Chili seasoning. I use a mild seasoning, but choose your favorite or make your own with this homemade chili seasoning recipe.

How to Make Chicken Chili

Begin by cooking the chicken in the container of your slow cooker until it’s tender and is easily shredded with a fork.

Cooking the chicken in salsa with onion and garlic tenderizes it and infuses it with flavor.

Once the chicken breasts are tender and fully cooked, shred them in the slow cooker with two forks into bite-sized pieces.

After shredding the chicken, add the rest of the ingredients to the slow cooker and cook on low or high (depending on your preference) until the peppers are soft.

This is a great recipe because you can cook it and keep it warm in the slow cooker for guests.

I often make this when we have guests visiting because it’s easy to adjust the serving time if flights are delayed or they’re running late!

Serve

Serve this crock pot chicken chili with your favorite toppings and sides. Here are some suggestions:

• Cornbread (or cornbread croutons, cornbread muffins)
• Pretzel bread or No Knead Bread.
• Green onions
• Sour cream
• Shredded cheddar cheese
• Crushed tortilla chips or homemade tortilla strips.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days or in the freezer for up to two months.

Reheat or thaw the crockpot chicken chili in the microwave or on the stovetop (preferred).

Chicken Chili Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Slow Cooker Chicken Chili

This slow cooker chicken chili is an easy dinner loaded with protein, fiber and vegetables. It's freezer-friendly and gluten-free.

Course dinner, Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 15 minutes minutes

Servings 10 Servings

Calories 188kcal

Author Laura

Cost $8

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• cutting board
• chef's knife
• Wooden spoon

Ingredients

• 1 ½ pounds chicken breasts (boneless, skinless)
• 16 ounces salsa
• ½ onion (diced)
• 1 Tablespoon minced garlic
• 1 large green pepper (diced)
• 28 ounces diced tomatoes
• 4 ounces diced green chiles
• ½ cup corn
• 14 ounces kidney beans (drained and rinsed)
• 2 Tablespoons light brown sugar
• 1 ounce chili seasoning (4 Tablespoons, 1 packet)
• Salt & Pepper to taste

US Customary – Metric

Instructions

• Add chicken breasts, salsa, onion and minced garlic to the container of a slow cooker. Cook on low for 5-6 hours or high for 3-4 hours, until the chicken is easy to shred with a fork.
• Shred the chicken in the crock pot with two forks.
• Next, add the green pepper, diced tomatoes, green chiles, corn, beans, brown sugar and chili seasoning and stir to combine.
• Cook for an additional 2-3 hours on low or 1-2 hours on high, or until the green peppers are soft.
• Serve warm with your favorite chili toppings like sour cream, cheese, chopped onion, crushed tortilla chips, etc.

Video

Notes

Ingredient Substitution List

Here’s a list of ingredients and their possible substitutions: 

• Salsa. Hot or mild. 
• Onions. red, yellow or white. 
• Bell Pepper. carrots, zucchini, etc. 
• Kidney Beans. black beans, great northern beans, garbanzo beans, etc. 

Store

Store chicken chili in an airtight container in the refrigerator for up to 5 days or in the freezer for up to 2 months. 

Topping Suggestions: 

• Sour cream
• Shredded Cheese
• Chips (tortilla chips or homemade tortilla strips)
• Green or Red Onions
• Cornbread Croutons

Nutrition

Serving: 1cup | Calories: 188kcal | Carbohydrates: 23g | Protein: 20g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 44mg | Sodium: 434mg | Potassium: 810mg | Fiber: 6g | Sugar: 7g | Vitamin A: 1806IU | Vitamin C: 24mg | Calcium: 70mg | Iron: 3mg

Try these recipes

Healthy Turkey Chili Recipe

Best Cornbread Recipe

Best Easy Chili Recipe

Slow Cooker White Bean Chicken Chili

Vegetarian Chili

Crock Pot Chili

This slow cooker Italian chicken recipe is a healthy dinner that’s easy to make. It’s made from scratch (no bottled dressings) and is so delicious you’ll make it on repeat.

In this recipe, chicken breasts are cooked in a flavorful sauce that contains diced tomatoes, sun dried tomatoes, balsamic vinegar, herbs and spices. It takes 5 minutes to prepare, then cooks in the crock pot while you go about your day!

Serve this crock pot Italian chicken on top of pasta or rice with a delicious green salad (like this burrata salad) or roasted veggies.

Slow Cooker Italian Chicken: Ingredients & Substitutions

• Chicken breasts. you can substitute legs or thighs if you’d like.
• Diced tomatoes. I suggest plain tomatoes, but an Italian-flavored variety or fire-roasted are both great choices.
• Onion. white, yellow and red onions all work well.
• Balsamic vinegar. Make sure to use a high quality balsamic vinegar in this recipe. It should be thick (not watery), naturally sweet and pour like molasses.
• Italian seasoning. You can substitute fresh herbs for the dried italian seasoning, if you prefer. I suggest fresh basil, fresh oregano, and fresh parsley.

How to Make Slow Cooker Italian Chicken

Let’s walk through how to make Italian chicken in the slow cooker, step-by-step, and don’t forget to watch the video.

Begin by combining all ingredients except for chicken in the container of a slow cooker.

Then, add chicken breasts and turn to coat. 

Cook the Italian chicken on low for 6 hours (recommended) or on high for 3 hours. Or until the chicken is tender.

Serve

You can serve this slow cooker Italian chicken in one of two ways:

1. Serve as whole chicken breasts. Simply remove the breasts from the slow cooker and serve it with some of the sauce from the container.
2. Shred the chicken in the last hour of cooking, then let it continue cooking in the sauce until cook time is over and you’re ready to serve.

I suggest serving it over your favorite pasta noodles or rice. We serve it with vegetables or a salad on the side.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.
Reheat in the microwave or on the stovetop in a covered pan.

Slow Cooker Italian Chicken Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Slow Cooker Italian Chicken

In this slow cooker Italian chicken recipe, chicken breasts are cooked with diced tomatoes, sun dried tomatoes, balsamic vinegar, herbs and spices for a flavorful, healthy dinner perfect for busy nights!

Course dinner, Main Course

Cuisine American, Italian

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5 minutes minutes

Cook Time 6 hours hours

Total Time 6 hours hours 5 minutes minutes

Servings 6 Servings

Calories 223kcal

Author Laura

Cost $8

Equipment

• Slow Cooker
• measuring spoons
• measuring cups
• spatula

Ingredients

• 2 pounds chicken breasts* (boneless, skinless)
• 30 oz diced tomatoes
• ½ cup onion (finely chopped)
• 1 Tablespoon minced garlic
• 2 Tablespoons balsamic vinegar
• 2 Tablespoons sun dried tomatoes (packed in oil)
• 1 Tablespoon Italian seasoning
• ½ tsp sea salt
• ¼ tsp black pepper
• Serve with parmesan cheese and chopped fresh basil (Optional)

US Customary – Metric

Instructions

• Combine all ingredients except for chicken in the container of a slow cooker and stir to combine.
• Add chicken breasts and turn to coat.
• Cook on low for 6 hours or high for 3 hours.
• You can serve it two ways:
• Whole chicken breasts. Simply remove the breasts from the slow cooker and serve with extra sauce from the slow cooker.
• Shred the chicken in the last hour of cooking, then let it continue cooking in the sauce until cook time is over and you’re ready to serve.
• Top with parmesan cheese and serve over noodles.

Video

Notes

Note on Chicken: 2 pounds of chicken breasts is usually 4 to 6 breasts depending on size. If your breasts are larger, slice them thin, into smaller servings. 

Ingredient Substitution Notes

• Chicken breasts. you can substitute legs or thighs if you’d like.
• Diced tomatoes. I suggest plain tomatoes, but an Italian-flavored variety or fire-roasted are both great choices.
• Onion. white, yellow and red onions all work well.
• Balsamic vinegar. Make sure to use a high quality balsamic vinegar in this recipe. It should be thick (not watery), naturally sweet and pour like molasses.
• Italian seasoning. You can substitute fresh herbs for the dried Italian seasoning, if you prefer. I suggest fresh basil, fresh oregano, and fresh parsley.

Store/Freeze

Store leftovers in an airtight container in the refrigerator for up to 5 days, or in the freezer for up to 2 months.

Reheat in the microwave or on the stovetop in a covered pan.

Nutrition

Serving: 0.33lb | Calories: 223kcal | Carbohydrates: 10g | Protein: 34g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 399mg | Potassium: 950mg | Fiber: 2g | Sugar: 5g | Vitamin A: 290IU | Vitamin C: 22mg | Calcium: 77mg | Iron: 2mg

Try thse recipes

Homemade Meatballs Recipe

Beef Lasagna

Easy Tomato Bruschetta Recipe

Bruschetta Chicken

Homemade Whole Wheat Pasta

Baked Pesto Chicken

When it comes to cooking chicken, I always opt for marinading. This buttermilk chicken marinade is a delicious, all-purpose marinade that’s easy to make in less than 5 minutes.

Buttermilk is the perfect base for a marinade, because it’s acidity tenderizes the chicken while infusing it with flavor. You can marinate the chicken for a little as 30 minutes at room temperature, or up to 24 hours in the refrigerator.

After it has been marinated, you can grill or bake the chicken depending on your preference!

Buttermilk Chicken Recipe: Ingredients & Substitutions

• Buttermilk. You can make your own buttermilk by mixing 1 cup milk with 1 ( OR TWO) Tablespoons white vinegar, however I suggest using regular buttermilk for the best results.
• Olive oil. canola or avocado oil are good substitutes.
• Garlic powder. 1 Tablespoon minced garlic can be used in place of 1 tsp garlic powder.
• Onion powder. ¼ cup finely minced onion is a good substitute for ½ tsp onion powder.

How to Make Buttermilk Chicken

We’ll walk through this recipe together, and don’t forget to watch the video.

Begin by trimming and thinly slicing two pounds of chicken breasts, then cut them into your desired portion size. I find that 2 pounds usually equals 4 to 6 thinly sliced breasts.

Then, put the chicken breasts in a shallow glass dish with a lid or in a Ziploc bag inside a bowl (in case the bag leaks).

Next, make the marinade by whisking the marinade ingredients together in a small or medium bowl.

Then pour the mixture over the chicken and stir to coat.

Marinate the buttermilk chicken in the refrigerator for up to 24 hours, or at room temperature for at least 30 minutes and up to 1 hour.

When you’re ready to cook, heat a grill to medium heat, remove the chicken from the marinade and shake off excess buttermilk chicken marinade.

Then, lightly season each side of the breasts with salt and pepper.

Grill on the first side for 3-5 minutes, flip and grill until the internal temperature reaches 165 degrees F. (grill time depends greatly on thickness of breasts and temperature of grill).

Remove, let sit for 5 minutes, slice and serve.

Serve

Serve the chicken warm with your favorite side dishes. This buttermilk chicken is perfect on top of a salad, especially a strawberry spinach salad, or served alongside mac and cheese, etc.

Store

Store leftover buttermilk chicken in an airtight container in the refrigerator for up to 5 days. 

I like to slice it into strips and store it in a glass container as a way to meal prep chicken for the entire week. If it’s already sliced, I am more likely to eat it for lunch.

Freeze

You can also freeze this buttermilk chicken recipe in an airtight container for up to 1 month. Reheat on the stovetop or in the microwave.

Buttermilk Chicken Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Buttermilk Chicken Recipe (Buttermilk Chicken Marinade)

This buttermilk chicken marinade is easy to make with 6 ingredients& results in tender, moist buttermilk chicken infused with flavor!

Course Main Course

Cuisine American

Diet Gluten Free, Low Calorie, Low Fat, Low Lactose

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Marinating 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 Servings

Calories 175kcal

Author Laura

Cost $7

Equipment

• glass batter bowl
• measuring spoons
• whisk
• glass storage container with lid

Ingredients

• 1 cup buttermilk
• 2 Tablespoons olive oil
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon paprika
• ½ teaspoon sea salt
• ¼ teaspoon ground black pepper
• 2 pounds chicken breasts
• Salt and pepper

US Customary – Metric

Instructions

• Slice 2 pounds of chicken breasts thin (2 pounds typically equals 4 to 6 thin pieces of chicken). Place them in a shallow glass dish with a lid or in a plastic bag inside a bowl (in case the bag leaks).
• Whisk the marinade ingredients together in a medium bowl, then pour the mixture over the chicken and stir to coat.
• Marinate in the refrigerator for up to 24 hours, or at room temperature for 30 to 60 minutes.
• Remove the chicken from the refrigerator 30 minutes before cooking.

Grill the Chicken* (see notes for baking instructions)

• Heat a grill to medium heat.
• Remove the chicken from the marinade and shake off excess.
• Lightly season each side of the breasts with salt and pepper.
• Grill on the first side for 3-5 minutes, flip and grill until the internal temperature reaches 165 degrees F. (grill time depends greatly on thickness of breasts and temperature of grill).
• Remove, let sit for 5 minutes, slice and serve.

Video

Notes

Ingredient Notes/Substitutions

• Buttermilk. You can make your own buttermilk by mixing 1 cup milk with 1 ( OR TWO) Tablespoons white vinegar, however I suggest using regular buttermilk for the best results.
• Olive oil. canola or avocado oil are good substitutes.
• Garlic powder. 1 Tablespoon minced garlic can be used in place of 1 tsp garlic powder.
• Onion powder. ¼ cup finely minced onion is a good substitute for ½ tsp onion powder.

*Baking Instructions

Bake at 400 degrees F for 15 to 25 minutes (depending on the thickness of your chicken breast), until the thickest part of your chicken reaches 160 degrees F.

Store

Store leftover buttermilk chicken in an airtight container in the refrigerator for up to 5 days. 

I like to slice it into strips and store it in a glass container as a way to meal prep chicken for the entire week. If it’s already sliced, I am more likely to eat it for lunch.

Freeze

You can also freeze this buttermilk chicken recipe in an airtight container for up to 1 month. Reheat on the stovetop or in the microwave.

Nutrition

Serving: 5oz Chicken | Calories: 175kcal | Carbohydrates: 1g | Protein: 32g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 97mg | Sodium: 370mg | Potassium: 572mg | Fiber: 0.1g | Sugar: 0.04g | Vitamin A: 128IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

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Easy Crock Pot Teriyaki Chicken

Baked Hummus Chicken

I love making homemade versions of our family’s favorite on-the-go snacks (like fruit snacks, energy balls, etc), and this granola bar recipe is one of our favorites.

These homemade granola bars are made with 7 nutritious ingredients, and zero preservatives or artificial flavors.

Their flavor – imparted from butter, honey, brown sugar and vanilla – is absolutely irresistible. Once you take one bite of these homemade granola bars, you will say, “goodbye” to store bought varieties once and for all.

Homemade Granola Bars: Ingredients & Substitutions

• Salted butter. unsalted butter, coconut oil and ghee are all good substitutes.
• Honey. I don’t recommend substitutes for honey. Maple syrup works, but it will (obviously) impart a maple flavor.
• Light brown sugar. for a bolder molasses taste, use dark brown sugar.
• Quick-cooking oats. The texture is the best with quick cooking oats. If you only have old-fashioned (or rolled) oats, pulse them 2-3 times in a blender or food processor until they are the same texture as quick-cooking oats (slightly broken down, but not the consistency of flour).
• Mini chocolate chips. These are optional but recommended (obviously)!

How to Make Granola Bars

We’ll walk through this granola bar recipe step-by-step, and don’t forget to watch the video.

Begin by lining an 8×8” pan with parchment paper. Then set it aside.

Then, in a medium saucepan, heat the butter, honey, brown sugar and sea salt over medium-low heat until the butter is melted, and the sugar is dissolved, stirring often. 

Once the ingredients are combined, remove the pan from the heat and stir in the vanilla extract.

Next, stir in the quick-cooking oats and let the mixture cool slightly – for about 5 to 10 minutes.

Once the mixture is slightly cooled, stir in the chocolate chips.

Then, press the mixture in an even layer into the prepared baking dish.

Top the bars with the remaining 2 Tablespoons of chocolate chips, then chill in the refrigerator until hardened.

Once chilled, use the parchment paper to lift the granola bars out of the pan onto a cutting board. Then, cut them into 8 granola bars (you can cut them larger or smaller based on your preferences). 

Serve

I like to wrap these homemade granola bars individually in parchment paper so it’s easy to grab one and go when you need a quick snack.

I suggest serving them room temperature or slightly chilled for the best texture.

Store/Freeze

Store in an airtight container in the refrigerator for up to 1 week, or int he freezer for up to 2 months.

Granola Bar Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Homemade Granola Bars Recipe

These homemade granola bars are more delicious than store bought! This granola bar recipe is easy to make with 7 ingredients in 15 minutes!

Course Snack

Cuisine American

Diet Gluten Free, Vegetarian

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Chilling 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 8 Granola Bars

Calories 242kcal

Author Laura

Cost $4

Equipment

• 3 quart saucepan
• measuring spoons
• measuring cups
• spatula
• 8×8″ baking pan
• Parchment Paper

Ingredients

• ¼ cup salted butter
• ¼ cup honey
• ¼ cup brown sugar
• ¼ teaspoon fine sea salt
• 2 cups quick cooking oats
• 1 teaspoon vanilla extract
• ¼ cup + 2 Tablespoons mini chocolate chips

US Customary – Metric

Instructions

• Line an 8×8” pan with parchment paper and lightly grease.
• In a medium saucepan, heat the butter, honey, brown sugar and sea salt over medium-low heat until the butter is melted, and the sugar is dissolved, stirring often.
• Remove the pan from the heat, then stir in the vanilla extract.
• Next, stir in the quick-cooking oats.
• Let the mixture cool slightly (about 5 – 10 minutes).
• After 5 or 10 minutes, stir in ¼ cup mini chocolate chips.
• Then, press the mixture in an even layer into the prepared baking dish.
• Top with remaining 2 Tablespoons chocolate chips, then chill in the refrigerator until hardened.
• Cut into 8 granola bars (you can cut them larger or smaller based on your preferences).
• Store in an airtight container in the refrigerator.

Video

Notes

Ingredient Notes/Substitutions

• Salted butter. unsalted butter, coconut oil and ghee are all good substitutes.
• Honey. I don’t recommend substitutes for honey. Maple syrup works, but it will (obviously) impart a maple flavor.
• Light brown sugar. for a bolder molasses taste, use dark brown sugar.
• Quick-cooking oats. The texture is the best with quick cooking oats. If you only have old-fashioned (or rolled) oats, pulse them 2-3 times in a blender or food processor until they are the same texture as quick-cooking oats (slightly broken down, but not the consistency of flour).
• Mini chocolate chips. These are optional but recommended (obviously)!

Store/Freeze

Store in an airtight container in the refrigerator for up to 1 week, or int he freezer for up to 2 months.

Nutrition

Serving: 1Granola Bar | Calories: 242kcal | Carbohydrates: 37g | Protein: 3g | Fat: 10g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 17mg | Sodium: 129mg | Potassium: 90mg | Fiber: 2g | Sugar: 23g | Vitamin A: 202IU | Vitamin C: 0.1mg | Calcium: 31mg | Iron: 1mg

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When I need to make dinner in a hurry, I often choose to make meatballs, and these asian meatballs are some of our favorites.

They are bursting with flavor and cooked in the most delicious sauce. Serve them with your favorite Asian recipes like fried rice, vegetable lo mein or stir fry vegetables for a complete and healthy dinner your whole family will love.

Asian Meatballs: Ingredients & Substitutions

• Ground beef. ground turkey or chicken are both great substitutes.
• Hoisin sauce. Found in both the meatballs and sauce – it gives a delicious asian flavor and should not be substituted.
• Soy sauce. low sodium and regular both work well.
• Breadcrumbs. quick-cooking oats work well in place of breadcrumbs. Or, use this recipe for gluten free meatballs instead.
• Rice vinegar. Mirin is a great substitute.
• Sesame oil. critical for the most authentic flavor, but can be substituted with peanut oil if you must.

How to Make Asian Meatballs

Let’s walk through this Asian meatballs recipe step-by-step, and don’t forget to watch the video!

Make the Asian Meatballs

The first step is making and cooking the meatballs! Begin by mixing the ground beef, egg, hoisin sauce, soy sauce and sesame oil. Mix until combined.

Then, add the breadcrumbs, garlic powder, onion powder, ginger, sea salt and pepper and stir until the mixture is uniform throughout.

Next, use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the meatball mixture, and roll it into balls with your hands.

As you roll the Asian meatballs, evenly spread them out on the prepared baking sheet.

Once all the meatballs are rolled, bake them in the preheated oven for 13-15 minutes. Or until they reach an internal temperature of 165 degrees F.

Alternately, you can cook them on the stovetop – you can find directions for this in the recipe card.

Make the Sauce

While the meatballs are cooking, make the sauce by whisking the sauce ingredients together in a small saucepan.

Then, warm the sauce over low heat, whisking often, until the ingredients are heated through and the mixture is smooth.

Add the meatballs to the sauce mixture and serve. Or, you can serve the sauce on the side to dip!

Serve

We love serving these with our favorite Asian recipes – like fried rice, stir fry vegetables, and veggie lo mein!

Store

Store leftover Asian meatballs in an airtight container in the refrigerator for 3 to 5 days. Reheat on the stovetop or in the microwave.

Freeze

Or, you can freeze the meatballs (with or without sauce – your choice) in an airtight container for up to 2 months. Thaw in the fridge then reheat on the stove or in the microwave.

Asian Meatballs Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Asian Meatballs Recipe

This Asian meatballs recipe is a quick, easy and flavorful main dish. Meatballs infused with ginger, soy sauce, and more are baked then simmered in a homemade sauce – best served over fried rice, or noodles!

Course Main Course

Cuisine asian

Diet Gluten Free, Low Lactose

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 24 Meatballs

Calories 254kcal

Author Laura

Cost $8

Equipment

• measuring spoons
• measuring cups
• spatula
• glass batter bowl
• 3 quart saucepan
• whisk
• baking sheet

Ingredients

• 1 pound ground beef
• 1 egg (lightly beaten)
• 2 Tablespoons hoisin sauce
• 1 Tablespoons soy sauce
• 1 teaspoon sesame oil
• ½ cup breadcrumbs
• 1 teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon ground ginger
• ½ teaspoon sea salt
• ¼ teaspoon black pepper

Sauce:

• 4 Tablespoons soy sauce
• 4 Tablespoons hoisin sauce
• 1 Tablespoon sesame oil
• 1 Tablespoon rice vinegar
• 1 Tablespoon creamy peanut butter
• 1 Tablespoon honey
• ¼ teaspoon powdered ginger

Garnish: green onions

US Customary – Metric

Instructions

• Preheat oven to 400 degrees F. Lightly grease a baking sheet. (See notes for how to cook on the stovetop).

Make the Asian Meatballs

• Combine the ground beef, egg, hoisin sauce, soy sauce and sesame oil in a large bowl.
• Add the breadcrumbs, garlic powder, onion powder, ginger, sea salt and pepper and stir until combined.
• Use a small cookie scoop or measuring spoon and measure out 1 Tablespoon portions of the meatball mixture, then roll it with your hands.
• Place meatballs on the prepared baking sheet evenly spread out.
• Bake in preheated oven for 13-15 minutes. Meatballs should reach an internal temperature of 165 degrees F.

Make the Sauce

• While the meatballs are cooking, make the sauce.
• Whisk the sauce ingredients together in a small saucepan.
• Then, warm the sauce over low heat, whisking often, until the ingredients are heated through and the mixture is smooth. Set aside.

Serve

• Toss the meatballs with the sauce and serve with your favorite Asian dishes (white or fried rice, stir fry vegetables, etc.).
• Alternately, you can serve the sauce on the side for dipping.

Video

Notes

How to Cook on the Stovetop

1. Add 1-2 Tablespoons peanut or sesame oil to a nonstick fry pan and turn heat to medium.
2. Add half of the meatballs (12) and cover.
3. Cook, covered, on one side for 4-5 minutes or until they are golden-brown.
4. Remove lid and flip the meatballs. Cook for another 4-5 minutes until meatballs are golden brown and the internal temperature is 160 degrees F.
5. Repeat with remaining meatballs (or cook in very large skillet). 

Ingredient Substitution Notes

• Ground beef. ground turkey or chicken are both great substitutes.
• Hoisin sauce. Found in both the meatballs and sauce – it gives a delicious asian flavor and should not be substituted.
• Soy sauce. low sodium and regular both work well.
• Breadcrumbs. quick-cooking oats work well in place of breadcrumbs.
• Rice vinegar. Mirin is a great substitute.
• Sesame oil. critical for the most authentic flavor, but can be substituted with peanut oil if you must.

Store

Store leftover Asian meatballs in an airtight container in the refrigerator for 3 to 5 days. Reheat on the stovetop or in the microwave.

Freeze

Or, you can freeze the meatballs (with or without sauce – your choice) in an airtight container for up to 2 months. Thaw in the fridge then reheat on the stove or in the microwave.

Nutrition

Serving: 3Meatballs in Sauce | Calories: 254kcal | Carbohydrates: 14g | Protein: 13g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 1072mg | Potassium: 234mg | Fiber: 1g | Sugar: 6g | Vitamin A: 31IU | Vitamin C: 0.1mg | Calcium: 34mg | Iron: 2mg

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I first had these homemade sloppy joes at a good friend’s house and absolutely fell in love with them. She sent me her recipe and I tweaked it a tiny bit to make what I consider the best sloppy joes ever.

This sloppy joes recipe is made with real ingredients like tomato sauce, olive oil and honey and is so delicious I can’t even describe it – they just always hit the spot.

Plus, you can serve them as classic sandwiches, or you can serve them over rice with a variety of toppings as sloppy joe bowls (our preference)!

Homemade Sloppy Joes: Ingredients & Substitutions

• Ground beef. I suggest 93/7% or 85/15% lean ground beef for the best results.
• Onion. Use yellow, white or red on onion.
• Minced garlic. freshly minced or jarred are both great choices.
• Fine sea salt. I use Redmond fine sea salt in this recipe and I really think it’s amazing! But any sea salt works well.
• Tomato sauce. I use organic tomato sauce. You can use canned or homemade.
• Olive oil. Avocado oil is a good substitute.
• Honey. I don’t suggest substitutes, but granulated or brown sugar do both work in place of honey.

How to Make Sloppy Joes

Begin by cooking the ground beef, onion and garlic in a large, nonstick skillet or cast iron pan over medium heat, breaking the meat up into small pieces until it is no longer pink. 

Then, add the tomato sauce, sea salt, paprika, black pepper, olive oil and honey and stir to combine.

Cook the sloppy joes uncovered over medium heat, until the mixture comes to a boil.

Then, reduce the heat and simmer, uncovered, for 20 minutes or until the sauce has thickened slightly.

Serve

You can serve these as traditional sloppy joes on buns, or as sloppy joe bowls (our preference).

To serve on a bun, choose your favorite bun (I suggest these homemade hamburger buns or pretzel rolls). Scoop some of the sloppy joe mixture onto the bottom half of the bun, then add toppings (if desired) like pickles, coleslaw, etc., then put the top of the bun on and enjoy.

Serve with your favorite side dishes, some suggestions include:

• French fries or Sweet Potato Fries
• Fruit Salad (or Winter Fruit Salad)
• Serve them with a side salad like spinach salad, broccoli salad, or pasta salad.
• I often roast veggies to accompany these homemade sloppy joes – our favorites are roasted broccoli, roasted green beans, and roasted carrots.

Sloppy Joe Bowls

To serve as sloppy joe bowls, cook 1 cup white rice in 2 cups water (according to package instructions).

Then, serve sloppy joe mixture over rice with cheddar cheese, black olives, cilantro, etc.

Store/Freeze

Store leftover homemade sloppy joes in an airtight container in the refrigerator for up to 3 days or in the freezer for up to 2 months.

Reheat on the stovetop or in the microwave.

Homemade Sloppy Joes Recipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Homemade Sloppy Joes Recipe

This Homemade Sloppy Joes recipe is one of my favorite, easy dinners. These sloppy joes are made with 8 real ingredients and can be served as sandwiches or as sloppy joe bowls!

Course Main Course

Cuisine American

Diet Gluten Free, Low Lactose

Prep Time 5 minutes minutes

Cook Time 35 minutes minutes

Total Time 40 minutes minutes

Servings 8 Servings

Author Laura

Cost $8

Equipment

• cast iron skillet
• measuring spoons
• measuring cups
• spatula

Ingredients

• 2 pounds ground beef
• 1 onion diced
• 2 Tablespoons minced garlic
• 15 oz tomato sauce
• 2 teaspoons sea salt
• ¼ tsp paprika
• ¼ teaspoon black pepper
• 3 Tablespoons olive oil
• 3 Tablespoons honey

US Customary – Metric

Instructions

• Cook the ground beef, onion and garlic in a large, nonstick skillet or cast iron pan over medium heat, breaking the meat up into small pieces until it is no longer pink.
• Then, add the tomato sauce, sea salt, paprika, black pepper, olive oil and honey and stir to combine.
• Cook uncovered over medium heat, until the mixture comes to a boil.
• Then, reduce the heat and simmer, uncovered, for 20 minutes or until the sauce has thickened slightly.
• Serve:
• You can serve these as traditional sloppy joes on buns, or as sloppy joe bowls (our preference).
• Sloppy Joe Bowls
• To serve as sloppy joe bowls, cook 1 cup white rice in 2 cups water (according to package instructions).
• Then, serve sloppy joe mixture over rice with cheddar cheese, black olives, cilantro, etc.

Video

Notes

Note: I often shred 1 zucchini into the mixture and cook it with the ground beef and onion. No one can tell!

Ingredient Substitution Notes

• Ground beef. I suggest 93/7% or 85/15% lean ground beef for the best results.
• Onion. Use yellow, white or red on onion.
• Minced garlic. freshly minced or jarred are both great choices.
• Fine sea salt. I use Redmond fine sea salt in this recipe and I really think it’s amazing! But any sea salt works well.
• Tomato sauce. I use organic tomato sauce. You can use canned or homemade.
• Olive oil. Avocado oil is a good substitute.
• Honey. I don’t suggest substitutes, but granulated or brown sugar do both work in place of honey.

To Serve as Sloppy Joe Bowls

Cook 1 cup white rice in 2 cups water according to package instructions. 

Then serve the sloppy joes mixture over the rice with topping like:

• Sour cream
• Shredded cheddar cheese 
• Sliced olives (black or green), 
• Diced red or green onions
• Avocado
• Chopped Cilantro

These sautéed Brussels sprouts are my go-to vegetable side dish when I need something healthy in a hurry!

They are so easy to make in less than 15 minutes, and are irresistibly delicious. Brussels sprouts are sliced thin then cooked on the stovetop with olive oil, lemon juice & spices & topped with parmesan cheese.

They’re so simple I’ll often whip them up for lunch with a side of scrambled eggs! Or as a last minute vegetable to accompany our favorite dinner recipes.

Sautéed Brussels Sprouts: Ingredients & Substitutions

• Brussels Sprouts. Fresh sprouts are the very best in this recipe.
• Olive oil. avocado oil or butter are good substitutes.
• Garlic powder. If desired, you can substitute 1 teaspoon minced garlic for the half teaspoon garlic powder. However, I like the way the powder coats the sprouts.

How to Sauté Brussels Sprouts

We’ll walk through this sautéed Brussels sprouts recipe together, and don’t forget to watch the video.

Begin by trimming the ends off the sprouts. They can be tough to chew when cooked, so we want to get them out of there.

Then, wash and rinse the Brussels sprouts and let them dry in the colander.

Next, slice the dry Brussels sprouts into ⅛” to ¼” thick strips. Thinner cut sprouts cook faster.

Then, heat 2 Tablespoons olive oil in a large nonstick fry pan or cast iron skillet.

Add the Brussels sprouts to the warm oil and turn to coat.

Next, cover and sauté the brussel sprouts over medium-high heat for 2-3 minutes until sprouts just begin to brown, stirring once or twice.

Once they begin to brown add remaining 1 Tablespoon olive oil to the spouts and stir to coat.

Then sprinkle garlic powder, sea salt and pepper over the sprouts and stir until evenly distributed.

Cover and sauté for 2-3 minutes until soft.

Once they are slightly soft, uncover and add add 1 tsp lemon juice and sauté until browned (1-2 minutes).

Serve

Serve the sautéd brussel sprouts immediately sprinkled with parmesan cheese.

We like to serve them alongside our favorite main dish recipes like butternut squash mac and cheese, pistachio chicken and more!

Store

Store leftover sautéed Brussels sprouts in an airtight container in the refrigerator for 2-3 days. Reheat on the stovetop or in the microwave.

Sautéed Brussels SproutsRecipe FAQS

If you make and love my recipes, it would mean so much to me if you would leave a comment and rating! And don’t forget to follow along on Instagram, Pinterest, Facebook, TikTok and Youtube – be sure to tag @joyfoodsunshine and use the hashtag #joyfoodsunshine so I can see your creations!

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Sautéed Brussels Sprouts Recipe

Sautéed Brussels Sprouts are a quick & easy side dish made with 6 ingredients in 15 minutes. Cooked with olive oil, lemon juice & spices & topped with parmesan cheese, they're irresistibly delicious!

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Prep Time 5 minutes minutes

Cook Time 6 minutes minutes

Total Time 11 minutes minutes

Servings 6 Servings

Calories 102kcal

Author Laura

Cost $5

Equipment

• cast iron skillet
• measuring spoons
• spatula

Ingredients

• 1 pound brussels sprouts
• 3 Tablespoons olive oil
• ½ teaspoon sea salt
• ½ teaspoon garlic powder
• ¼ teaspoon black pepper
• 1 teaspoon lemon juice
• 2-4 Tablespoons parmesan cheese

US Customary – Metric

Instructions

• Trim, wash and rinse brussels sprouts.
• Then, slice the Brussels sprouts into 1/8 to ¼” thick strips*
• Put 2 TBS olive oil in a large nonstick fry pan or cast-iron skillet
• Add Brussels sprouts then turn to coat.
• Cover and cook over medium-high heat for 2-3 minutes until sprouts just begin to brown, stirring once or twice.
• Once they begin to brown add remaining 1 TBS olive oil to the spouts and stir to coat.
• Then sprinkle garlic powder, sea salt and pepper over the sprouts and stir until evenly distributed.
• Cover and cook for 2-3 minutes until soft.
• Uncover, add 1 tsp lemon juice and cook until browned (1-2 minutes)
• Serve immediately sprinkled with parmesan cheese.

Video

Notes

Ingredient Notes

• Brussels Sprouts. Fresh sprouts are the very best in this recipe.
• Olive oil. avocado oil or butter are good substitutes.
• Garlic powder. If desired, you can substitute 1 teaspoon minced garlic for the half teaspoon garlic powder. However, I like the way the powder coats the sprouts.

Store

Store leftover sautéed Brussels sprouts in an airtight container in the refrigerator for 2-3 days. Reheat on the stovetop or in the microwave.

 

Nutrition

Serving: 1cup | Calories: 102kcal | Carbohydrates: 7g | Protein: 3g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 1mg | Sodium: 240mg | Potassium: 301mg | Fiber: 3g | Sugar: 2g | Vitamin A: 584IU | Vitamin C: 65mg | Calcium: 52mg | Iron: 1mg

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