Keto Recipes

This insanely tasty falafel burger is easy and bursting with Mediterranean flavor! Smother in sauce for an epic vegetarian or vegan dinner

Prep Time: 15 minutes

Cook Time: 30 minutes

Yield: 4 

INGREDIENTS:

For the falafel burgers (double to make leftovers*)

15-ounce can chickpeas (1 1/2 cups cooked)

2 tablespoons sesame seeds

1 large carrot

½ red onion

3 garlic cloves

1/2 cup cilantro leaves and tender stems, loosely packed (or parsley)

6 tablespoons flour (or gluten-free flour)

2 teaspoons cumin

2 teaspoons coriander

1 teaspoon kosher salt

½ teaspoon black pepper

3 tablespoons grapeseed or vegetable oil (for frying)

For serving

4 buns

Tomato

Cucumber slices

Red onion slices

Lettuce

Quick Cucumber Sauce, Dill Sauce, Tahini Sauce (vegan) or Cilantro Sauce (vegan)

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INSTRUCTIONS:

Preheat the oven to 375°F.

Drain and rinse the chickpeas. Dab the chickpeas with a paper towel to remove extra moisture, then place them in the bowl of a food processor. Add the sesame seeds, then process until a paste-like consistency is formed. (If you don’t have a food processor, use a potato masher or fork to mash them in a bowl until they’re mostly mashed.) Scrape the mixture into a bowl.

Add the carrot, red onion, garlic, and cilantro to the bowl of the food processor; pulse until finely ground. (If you don’t have a food processor, use a large size grater to grate the onion and carrot, then finely grate the garlic and finely chop the cilantro.) Scrape the vegetables into the bowl with the chickpeas.

Stir in the flour, cumin, coriander, kosher salt, and black pepper. Mix with a spoon until combined, then form 4 round patties and place them on a baking sheet.

In a medium frying pan, heat 1/4 cup oil over medium heat. Carefully add the patties to the pan. If you have one, top with a splatter screen. Fry for about 3 to 4 minutes until golden brown on one side. Flip and fry for another 3 to 4 minutes until golden brown, turning down the heat as necessary.

Transfer the patties to a parchment lined baking sheet. Bake for 20 minutes until golden brown and baked through. Remove the patties from the oven and let them cool for at least 15 minutes to firm up.

Meanwhile, make the falafel sauce. To serve, place on a bun with tomato, cucumber, red onion, and lettuce, and top with sauce. The burgers save well in the refrigerator for 1 week, so they’re great to make ahead and eat throughout the week. They also freeze well!

Notes:

*It’s easy to make 8 and freeze the rest for eating later: they also save well refrigerated for up to 1 week. Just double everything!

Nutritional Info:

Serves 4

Calories Per Serving: 281

% DAILY VALUE

20%Total Fat 15.4gSaturated Fat 2.1g11%Total Carbohydrate 30.2g25%Dietary Fiber 6.9gSugars 1.8g17%Protein 8.3g18%Vitamin A 159.5µg4%Vitamin C 4mg9%Calcium 111.9mg19%Iron 3.5mg0%Vitamin D 0µg14%Magnesium 58.2mg7%Potassium 324.6mg39%Vitamin B6 0.7mg0%Vitamin B12 0µg

No Bake Blueberry Cheesecake with a graham cracker crust is an easy summer dessert recipe.

Prep Time: 20mins

Additional Time: 6hrs

Total Time: 6 hrs 20mins

Course: Dessert

Cuisine: American

Servings: 15 servings

INGREDIENTS:

For the Crust

½ cup butter melted

¼ cup granulated sugar

2 cups graham cracker crumbs finely crushed

For the cheesecake

1½ cup powdered sugar

11 ounces cream cheese softened

3 tablespoons milk

1 teaspoon vanilla

16 ounces whipped topping

For the blueberry topping

2 cups blueberry pie filling (this is one recipe’s worth)

INSTRUCTIONS:

Stir together the melted butter, graham cracker crumbs, and sugar. Press into the bottom of a 9 x 13 baking dish.

In a large bowl, beat together the powdered sugar, cream cheese, milk and vanilla until smooth. Carefully spread on top of the crust, being careful not to break it. Top with the whipped topping or homemade whipped cream.

Carefully spread on the blueberry pie filling. Chill for at least 6 hours before serving. Store in the refrigerator. Best eaten within a few days.

Nutritional Info:

Serving: 1piece | Calories: 259kcal | Carbohydrates: 28g | Protein: 2g | Fat: 16g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Cholesterol: 38mg | Sodium: 185mg | Sugar: 18g

Cheesy Taco Salsa Spaghetti Bake – Are you looking for a scrumptious and hassle-free family meal that will have everyone at the dinner table asking for seconds? Look no further! We have a mouthwatering treat for you – Imagine flavourful taco meat sauce, tangy salsa, and al dente spaghetti baked together to perfection, topped with a generous layer of gooey melted cheese and colorful bell peppers. It’s a delightful blend of Tex-Mex flavors that will instantly become a family favourite.

The magic of this Baked Cheesy Taco Spaghetti lies in its incredible flavor fusion. When it comes to satisfying my family’s taste buds, there’s nothing quite like a variety of tacos—they simply adore the delicious combinations. With this recipe, I aimed to bring a fresh twist to the table by blending the best elements of a taco with the comfort of pasta. It’s a delightful fusion dish that promises to be a new family favourite!

 

Jump to:

Calories in Cheesy Taco Salsa Spaghetti Bake

Ingredients for Cheesy Taco Salsa Spaghetti Bake

Family-Friendly and Easy to Prepare

Variations on the Recipe

Sides for Taco Spaghetti Bake

More Pasta Bake Recipes

Cheesy Taco Salsa Spaghetti Bake

Calories in Cheesy Taco Salsa Spaghetti Bake

Enjoy this cheesy taco pasta bake, which serves four people and has 542 calories per serving.

 

If you’re looking for more recipes within the same calorie range, you’ll find an abundance of options in my dedicated collection of 500+ calorie recipes.

 

If you’re following a calorie-controlled diet or a healthy eating plan, it’s important to calculate your daily calorie intake using a reliable calorie calculator. Please note that the calorie counts provided are estimates and can vary based on specific ingredients and serving sizes. Personalizing your calculations is essential to meet your individual needs. By using a calorie calculator, you can make informed choices and stay on track with your dietary goals.

 

close up of taco spaghetti bake in white oven proof dish

Ingredients for Cheesy Taco Salsa Spaghetti Bake

To prepare this delectable Taco Spaghetti Bake, here are some notes on the ingredients used:

 

Ground Beef (beef mince) – Opt for 5% fat extra lean beef mince for a healthier option, but any ground meat will work just as well. Feel free to switch to turkey or chicken if you prefer.

Garlic and Onion – Essential base ingredients for enhancing the flavour of most recipes. For the best taste, use fresh ingredients.

Taco Seasoning – You can either my suggested blend of spices for taco seasoning or a ready-made taco spice mix for convenience.

Fresh Salsa – For optimal flavor, choose a mild fresh salsa from a tub. However, jarred salsa works fine too. If you enjoy spicier dishes, you can swap for a medium or hot version instead of mild

Variations on the Recipe

Here are some delicious variations you can try for the ingredients in the Taco Spaghetti Bake:

Meat Variations:

Diced Chicken: Swap the ground meat for some diced uncooked chicken and fry it in the taco spices. Chicken thigh will offer better flavor, but chicken breast is fine too.

Vegetarian Option: Substitute the meat with plant-based alternatives like crumbled tofu, cooked lentils, or black beans for a flavorful vegetarian version.

Pasta Variations:

Whole Wheat or Gluten-Free Pasta: Use whole wheat spaghetti or gluten-free pasta to make the dish healthier or suitable for those with gluten sensitivities.

Lower Carb Ideas: If you are trying to reduce the carbs or calories, you could also try swapping out the pasta for some spiralized vegetables or spaghetti squash if it is available.

Spice Level:

Extra Spicy: If you love heat, add chopped fresh or pickled jalapeños or red pepper flakes to the taco meat sauce and use hot salsa for an extra kick.

Cheese Variations:

Pepper Jack Cheese: Swap the cheddar cheese with pepper jack cheese to add a spicy and zesty flavor to the dish.

Monterey Jack: Use Monterey Jack cheese for a milder and creamier cheesy topping.

Vegetable and Bean Additions:

Corn: Add sweet corn kernels to the taco meat sauce for extra texture and sweetness.

Zucchini or Spinach: Incorporate grated zucchini or chopped spinach to sneak in some extra veggies.

Beans: Half the ground meat used and instead add in some black beans to bulk out the dish.

Soured Cream Alternatives:

Coconut Milk: Use coconut milk instead of soured cream for a unique and slightly tropical flavor profile.

Low-Fat Single Cream or Half and Half: If you prefer a creamier dish, you can swap the soured cream for some single cream or half and half.

Light Cream Cheese: Light cream cheese is also a great addition instead of soured cream. However, if you opt for this, you may need to stir in a little more stock.

Yoghurt: If you prefer to use yoghurt instead, I recommend skipping the step of stirring it into the sauce to prevent curdling. Instead, serve a dollop on top of the dish once it’s dished up.

Seasoning Experimentation:

Homemade Taco Seasoning: Create your own custom taco seasoning blend using your favorite spices and adjust the flavors to your liking.

Chipotle or Smoked Paprika: Introduce a smoky element by adding chipotle powder or smoked paprika to the seasoning mix.

Remember to adjust the quantities and cooking times accordingly when making these variations to ensure a well-balanced and delicious Taco Spaghetti Bake that suits your preferences. Enjoy experimenting and creating your perfect family meal!

serving of taco spaghetti bake in white oven proof dish on turquoise and white plate with fork to left

Sides for Taco Spaghetti Bake

For a family meal centered around Taco Spaghetti Bake, you can complement the main dish with a variety of delicious sides. Here are some ideas to serve in the middle of the table:

Mixed Salad – this is my preferred choice as it’s so quick and easy to prepare and can combine any salad items you like. For my mixed salad I use crisp romaine lettuce, halved grape tomatoes, red onion slices, baby cucumber, and shredded carrot. Add it to a big bowl and place in the middle of the table with the spaghetti bake.

Mexican Corn Salad: A refreshing and colourful salad made with grilled corn kernels, finely diced bell peppers, cherry tomatoes, red onions, and chopped cilantro, dressed with a little lime juice and salt and pepper. This side adds a burst of freshness and balances the richness of the bake.

Cilantro-Lime Coleslaw: Prepare a tangy coleslaw with shredded cabbage, carrots, and a dressing made with plain fat free yoghurt, lime juice, cilantro, honey, and a dash of hot sauce. The crisp and refreshing coleslaw complements the rich and cheesy bake.

Grilled or Roasted Vegetables: Lightly grilled or roasted vegetables, such as courgette (zucchini), bell peppers, and onions, add a healthy touch to the meal and bring a burst of natural sweetness to counterbalance the spices in the bake.

Remember, the key to a balanced and filling meal is to pair the main dish with some low-calorie sides, such as vegetables, which will bulk out your plate and add extra nutritional value.

With this diverse selection of sides, your Taco Spaghetti Bake family meal is sure to be a hit, satisfying everyone’s taste buds and creating a memorable dining experience. Enjoy!

Cheesy Taco Salsa Spaghetti Bake – flavourful taco meat sauce, tangy salsa, and al dente spaghetti baked together to perfection, topped with a generous layer of gooey melted cheese and colourful bell peppers. It’s a delightful blend of Tex-Mex flavors that will instantly become a family favourite.

INGREDIENTS:

455g (1lb) of extra lean ground beef (mince)

1 onion, finely diced

2 cloves of garlic, crushed

250g (8.5oz) of uncooked spaghetti

4 tablespoons of tomato paste

1 cup (250g) of salsa (mild of medium)

1 cup (240ml) of chicken or beef stock

6 tablespoons of reduced fat soured cream

50g (1.8oz) of mozzarella, grated

50g (1.8oz) of cheddar or red leicester, grated

½ red bell pepper, finely diced

½ green bell pepper, finely diced

salt and pepper

olive oil spray

For the Taco seasoning:

1 tablespoon paprika (not smoked)

1.5 teaspoon of cumin

1.5 teaspoon mild chilli​ powder

½ teaspoon of oregano

½ teaspoon garlic powder

½ teaspoon onion powder

¼ teaspoon of cayenne pepper (can add more or less depending on your preferred spice level)

INSTRUCTIONS:

Combine the taco seasoning ingredients in a small bowl

Heat a frying pan over a medium high heat, add the mince, onion and garlic and fry until mince is browned and onion is softened.

Add in the taco seasoning, tomato paste, salsa and stock, bring to a boil and then simmer for 10 mins

Cook spaghetti in boiling salted water as per package directions, reserve ⅓ cup (80ml) of pasta water, drain, spray spaghetti with olive oil spray and toss to coat.

Add the pasta to the meat mixture with the soured cream and reserved pasta water and mix to combine. Taste and season with salt and black pepper as needed.

Preheat oven to 190c, 170c fan, 375f or gas mark 5

Add spaghetti mixture to an ovenproof dish and top with cheese, add diced bell peppers

Cover tightly with foil and bake for 20 mins then remove foil and bake uncovered for an additional 10 minutes until cheese is melted and golden.

Serve and enjoy

Notes:

WW Points and other Slimming or Weight Loss programs: due to plans regularly changing and updating, we recommend calculating with the official tools you get as a member to those plans to ensure accuracy of values

Gluten Free Friendly – use gluten free pasta and stock

Suitable for Freezing ❄️

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NUTRITIONAL INFO:

Yield: 4

Serving Size: 1 SERVING

Amount Per Serving

Calories:542Total Fat:16gSaturated Fat:8gTrans Fat:0gUnsaturated Fat:7gCholesterol:56mgSodium:427mgCarbohydrates:56gFiber:5gSugar:6gProtein:41g

This is the first time I have tried quinoa in this type of dish and it’s ideal- it provides a filling bulk that cooks nicely but doesn’t go mushy or squishy, and actually quinoa itself is packed full of protein and high in fibre. If you feel a bit unsure about the quinoa I urge you to try it- it’s a common enough ingredient that you can buy it almost anywhere these days and it is such a useful ingredient! It’s great for bulking out a meal like this, but also as an alternative to breadcrumbs or pasta.

You may think it odd that I have used cup measures here when I usually use grams for my recipes, but this one is ideal for the easy of using a cup- if you don’t have an ‘official’ measuring cup, a regular sized teacup or coffee cup will do- one of the joys of this recipe is that there is no need to be precise- it’ll taste great even if you end up with a bit extra of one ingredient.

I use 2 chicken breasts in this (which feeds 4 people)- there is extra protein in both the black beans and the quinoa and once shredded this is plenty of chicken. It really does make a difference buying free-range fillets- they are more expensive (hence using less), but at least you know that they aren’t factory farmed, and they have the consistency and taste that chicken should have.

If you end up with leftovers of this, you can use it to fill wraps, cook into a quesadilla… it’s a great easy lunch to reheat too!

 Total Time: 5 minutes

Yield: 4 servings 

A tasty Mexican ‘dump dinner’

Syn-free

INGREDIENTS:

1 large onion (finely diced (or 1 cup of frozen pre-chopped onion))

2 chicken breasts

1 tin black beans (drained)

1 red pepper (1 green pepper, deseeded and diced)

1 cup frozen sweet corn

1 tin chopped tomatoes (refill with water, and also add 1 tin of water)

1 cup uncooked quinoa

Juice of 1 lime

1 tsp garlic granules

1 tsp paprika

1 tsp oregano

1 tsp cumin

1/2 cup pickled jalapenos (roughly chopped)

salt & pepper

Low calorie cooking spray (or spray oil if you prefer)

Coriander to serve

INSTRUCTIONS:

Into your slow-cooker pot add in the onion, whole chicken breasts, quinoa, black beans, sweet corn, pepper, chopped tomatoes, water, lime juice

Add in the garlic granules, paprika, oregano, cumin, jalapenos and salt and pepper

Give everything a little mix together, and put the slow-cooker on

Cook on high for 3 hours, or low for 7-8 hours.

Once cooking time is finished, shred the chicken breasts using 2 forks and mix everything together

Serve with fresh lime wedges and chopped coriander.

Notes:

If you want to take it to the next level then serve into portions, cover with grated cheddar, and pop under the grill to melt the cheese before serving.

 

Here’s how to make the very best kale smoothie, bright green with the most irresistible fruity flavor! It’s the tastiest way to eat your greens.

Why it’s the best kale smoothie

Really, this one’s the best kale smoothie…which is saying something, because we’ve made lots of kale smoothies that are too bitter, too thick, or too icy. This one has all the right ingredients to make an irresistibly tasty green puree. Why make this smoothie?

It’s got pure, sweet tart flavor. Really, you won’t be able to stop drinking it! No bitterness here.

It’s got a silky smooth, frosty texture. Just the right thickness for sipping!

It’s full of healthy ingredients. No sugary juices to make it taste good.

It’s plant-based. There’s no need to use milk or yogurt: it’s all fruit and leafy greens!

Baby kale vs Tuscan kale vs curly kale

There are several types of kale that you can use in this smoothie. Here’s a breakdown of each type:

Baby kale: Baby kale works well in a smoothie because it has a sweeter, mild flavor. It’s a young version of kale, harvested before it matures. You can find it sold in boxes at the grocery or bags at your local farmers market.

Tuscan kale: Tuscan kale is the next best option: it’s got a mild flavor and flat, dark green leaves. It’s also labeled as dinosaur kale or Lacinato kale.

Curly kale: Curly kale works too, but it has a pretty spicy flavor that’s more bitter than the other two. If you use this variety, you may want to start with less and add it to taste.

The trick to blending

Here’s a trick to blending this kale smoothie: first, blend the softer room temperature fruits and liquid. In this case, it’s the banana, apple, kale and water. Then add in the frozen ingredients: the frozen pineapple and ice. This helps it to blend easier: so you won’t need to endlessly stop, scrape, and start again!

Add-ins & variations

This kale smoothie is pretty perfect as is: but you can always mix it up with tasty additions! Here are a few options:

Ginger: Add ½ teaspoon grated ginger to the mix.

Mint or basil. Add a few fresh mint or basil leaves for an herbaceous spin.

Coconut. A handful of shredded coconut adds a tropical flair.

Smoothie storage

Smoothies are best eaten immediately. But this kale smoothie actually lasts 1 to 2 days refrigerated, stored in a sealed container or a mason jar with the lid on. It may separate, which is perfectly natural. Just shake it up and you’re good to go!

This kale smoothie recipe is…

Vegetarian, vegan, plant-based, dairy-free, and gluten-free.

Prep Time: 5 minutes

Cook Time: 0 minutes

Yield: 2 smoothies

INGREDIENTS:

1 large green apple

1 banana

2 cups baby kale leaves, loosely packed (or Tuscan or curly kale, roughly chopped)

1/2 cup water

10 ice cubes

2 cups frozen pineapple or mango

1 tablespoon fresh squeezed lemon juice

INSTRUCTIONS:

Chop the apple, leaving the skin on. Break the banana into pieces and place them both in the blender. Add the water and baby kale leaves. Blend until smooth.

Add the ice, frozen pineapple or mango, and lemon juice. Blend again until smooth.

For maximum wellness in a single cup, you can’t do better than this delicious drink, all from Prevention’s new book, Smoothies & Juices. If you don’t have hemp seeds, add a tablespoon of almond butter for a comparable boost of magnesium, the key ingredient here for lowering stress.

YIELDS: 1 serving(s)

TOTAL TIME: 5 mins

CAL/SERV: 222

INGREDIENTS:

1 1/2 c. plain full-fat kefir, chilled

1/2 c. raspberries

1 tbsp. hemp seeds

1 peach, pitted and sliced

1/2 c. ice

Directions:

In blender, puree kefir, raspberries, hemp seeds, peach, and ice until smooth, about 30 sec.

NUTRITION (per serving): 222 cal, 9 g pro, 29 g carb, 6 g fiber, 21 g sugars (0 g added sugars), 9 g fat (3 g sat fat), 18 mg chol, 54 mg sodium