Vibrant Lime-Steak & Bean Salad Burritos - A Fresh & Healthy Dinner in Minutes!

Fresh, zesty, and packed with vibrant flavors—these Lime-Steak & Bean Salad Burritos are the perfect balance of hearty and healthy, ready in minutes!

Vibrant Lime-Steak & Bean Salad Burritos - A Fresh & Healthy Dinner in Minutes!

Looking for a fresh, flavorful, and satisfying meal that comes together in just 30 minutes? These Vibrant Lime-Steak & Bean Salad Burritos are the perfect solution for a quick and easy weeknight dinner! Juicy grilled flank steak, crisp bell peppers, tender kidney beans, and sweet cherry tomatoes are tossed in a zesty lime dressing with a hint of heat from green Tabasco sauce. Wrapped in warm, soft tortillas, every bite is bursting with bold flavors and wholesome ingredients.

This recipe is a fantastic option for spring and summer when you're craving something light yet filling. The fresh, citrusy notes from the lime dressing pair beautifully with the smoky, tender steak, while the crunchy veggies create the perfect balance of textures. Whether you’re serving this for a casual family dinner, meal prepping for the week, or hosting a relaxed gathering with friends, these burritos are sure to impress.

Not only is this dish packed with protein and nutrients, but it’s also incredibly customizable—swap the steak for grilled chicken, add black beans instead of kidney beans, or throw in some crumbled queso fresco for an extra punch of flavor. However you make them, these burritos are guaranteed to be a hit any night of the week!

Enjoy!

What Ingredients do I need?

Protein:

• Flank steak - or use sirloin, or even thick sliced deli roast beef or London broil will work!

Vegetables:

• Baby spinach
• Red bell pepper
• Yellow bell pepper
• Cherry tomatoes
• Limes

Pantry Staples:

• Olive oil
• Kidney beans
• Flour tortillas

Seasonings & Flavor Boosters:

• Green Tabasco sauce
• Salt

Substitutions and Variations

Substitutions

• Beef - Swap flank steak for grilled chicken, shrimp, or tofu for a different protein option.

• Beans - Use black beans or pinto beans instead of kidney beans for variety.

• Bell Peppers - use cucumber, shredded carrots, or red onion for extra crunch.

• Cheese - Add crumbled queso fresco, feta, or shredded cheese for extra creaminess.

Variations

• Southwest Steak & Bean Salad Bowl:  Skip the tortillas and serve the steak and bean salad over a bed of cilantro-lime rice, quinoa, or cauliflower rice for a hearty, grain-based bowl. Top with cotija cheese, pickled onions, and a drizzle of chipotle crema for extra flavor.

• Spicy Chipotle Steak Burritos:  Swap the green Tabasco sauce for chipotle sauce or adobo sauce from canned chipotle peppers. Add black beans, roasted corn, and shredded pepper jack cheese for a smoky, spicy kick.

• Mediterranean Steak Wraps:  Give the burritos a Mediterranean twist by swapping kidney beans for chickpeas and adding crumbled feta, diced cucumbers, kalamata olives, and a garlicky yogurt sauce inside a warm pita or lavash wrap.

Kitchen Tips and Notes

• Marinate for More Flavor – If time allows, marinate the steak in the lime juice, olive oil, and Tabasco mix for 30 minutes to an hour before grilling. This enhances flavor and keeps the steak tender.

• Slice Against the Grain – When slicing the cooked steak, cut against the grain to ensure each bite is tender and not chewy.

• Warm the Tortillas – Lightly warming the tortillas on a skillet or directly over a gas flame for a few seconds per side makes them more pliable and enhances the flavor.

• Perfect for Gatherings – Set up a DIY burrito bar with extra toppings like shredded cheese, salsa, guacamole, and hot sauce so everyone can customize their burrito.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Vibrant Lime-Steak & Bean Salad Burritos 

serves 4

1/3 cup olive oil
1 teaspoon lime zest from 1 fresh lime
3 Tablespoons lime juice (1-2 limes)
2 Teaspoons green Tabasco sauce
6 cups baby spinach
1 flank steak, grilled and sliced against the grain in to 1/2" slices
1/2 red bell pepper, thinly sliced
1/2 yellow bell pepper, thinly sliced
1 1/2 cups cherry tomatoes, halved (yellow or red)
1/2 cup kidney beans, drained and rinsed
8 soft taco sized flour tortillas
Lime wedges

In a large blow add oil, zest, lime juice, Tabasco and pinch of salt.  Whisk together.  Add the spinach, cooked and sliced beef, bell pepper slices, tomatoes, and beans.  Toss to coat in the dressing.

Heat tortillas on the stove or in a microwave.  Divide beef mixture among tortillas.  Serve with lime wedges.

                                                                                                                                                                                                                                                                                                

The Best Instant Pot Chicken & Rice Soup - A 30-Minute Meal for Busy Nights!

Wholesome, Hearty, and Ready in 30 Minutes – The Ultimate Comfort Soup!

The Best Instant Pot Chicken & Rice Soup - A 30-Minute Meal for Busy Nights!

There’s nothing quite like a warm, comforting bowl of chicken and rice soup to chase away the winter blahs, soothe you when you’re feeling under the weather, or simply wrap you up like a big, cozy hug. This Instant Pot Chicken & Rice Soup is the ultimate comfort food—hearty, nourishing, and packed with tender chicken, wholesome vegetables, and perfectly cooked rice in a flavorful broth. It’s the kind of meal that warms you from the inside out, making it a go-to recipe for chilly nights, sick days, or whenever you need a little extra TLC. Plus, it’s kid-friendly and picky-eater approved, with familiar flavors that the whole family will love.

The best part? This one-pot wonder comes together in just 30 minutes thanks to the magic of the Instant Pot. No standing over the stove, no long simmering time—just quick, easy, and delicious every single time. Whether you're meal-prepping for the week, feeding a crowd, or making a batch for a friend or neighbor in need of a pick-me-up, this soup is a simple yet heartfelt way to show you care. Serve it with warm bread or a side salad, and you’ve got a meal that’s as satisfying as it is effortless!

Tip:  If you don't already own an Instant Pot Multicooker now is the time to snatch up a great deal!  Amazon's Spring Sale is happening until 3/31 and they have an Instant Pot Duo 7-in-1 Multicooker at 30% off.  This is a great price for an appliance that you will use all the time for soups, stews, rice, yogurt, chili, chicken, grains, even cheesecake!

Enjoy!

What Ingredients do I need?

Produce:

• Celery
• Carrots
• Yellow onion
• Garlic
• Fresh parsley

Pantry Staples:

• Low-sodium chicken broth (or Better Than Bouillon)
• Long-grain white rice
• Dried thyme
• Salt
• Black pepper
• Canola oil

Protein:

• Cooked chicken (shredded or diced)

Substitutions and Variations

Substitutions

• No celery? → Use extra carrots or add bell peppers for a slight sweetness.

• No yellow onion? → Swap with white onion, shallots, or leeks for a milder flavor.

• No fresh garlic? → Use ½ teaspoon garlic powder per clove as a substitute.

• No white rice? → Use brown rice (increase pressure cook time to 20 minutes) or quinoa (same cook time as white rice).

• No cooked chicken? → Use raw chicken breasts or thighs, shred after pressure cooking. (see kitchen tips below)

Variations

• Creamy Chicken & Rice Soup:  Stir in ½ cup heavy cream, half-and-half, or coconut milk after cooking for a rich, creamy texture.  Add ½ cup grated Parmesan for extra depth of flavor.

• Lemon Herb Chicken & Rice Soup:  Add juice and zest of 1 lemon after cooking for a bright, fresh twist.  Stir in extra fresh herbs like dill or basil for more flavor.

• Mexican-Inspired Chicken & Rice Soup:  Swap thyme for cumin and chili powder for a Tex-Mex kick.  Add a can of fire-roasted tomatoes and black beans before cooking.  Top with avocado, lime juice, and cilantro before serving.

• Italian-Style Chicken & Rice Soup:  Use Italian seasoning instead of thyme for a Mediterranean flavor.  Stir in chopped spinach or kale at the end for extra greens.  Sprinkle with Parmesan and red pepper flakes before serving.

• Asian-Inspired Ginger Chicken & Rice Soup:  Replace thyme with grated ginger and a splash of soy sauce for an umami boost.  Add sliced mushrooms or bok choy before pressure cooking.  Finish with sriracha and green onions for a little heat.

• Hearty Vegetable Chicken & Rice Soup:  Increase the veggies by adding zucchini, green beans, or peas.  Stir in a can of diced tomatoes for extra texture and flavor.

Kitchen Tips and Notes

• Sauté for extra flavor: Let the veggies develop a little color before adding broth—it deepens the flavor!

• Use rotisserie chicken for convenience: A great shortcut if you don’t have pre-cooked chicken on hand.

• Too thick? Just add more broth or a splash of water when reheating.

• Using raw chicken instead? Add whole raw chicken breasts or thighs before pressure cooking. Adjust cooking time to 13 minutes.  After cooking, shred and stir back in.

• Fridge: Store in an airtight container for up to 4 days.

• Freezer: Freeze in portions for up to 3 months (but note that the rice may absorb liquid and soften).

• Reheating Tip: Add extra broth when reheating, as the rice will soak up liquid over time.

    EQUIPMENT YOU MAY NEED    

(All Featured in Amazon's Spring Sale!!)

✔ Instant Pot (or any electric pressure cooker) – The key to quick and easy cooking.
✔ Cutting board & sharp knife – For chopping vegetables and shredding chicken.
✔ Wooden spoon or spatula – For sautéing veggies.
✔ Measuring cups & spoons – To measure broth, rice, and seasonings.
✔ Ladle – For serving the soup.
✔ Tongs (if using raw chicken) – To remove and shred chicken if cooking it in the Instant Pot.
✔ Airtight containers – For leftovers and meal prep storage.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

The Best Instant Pot Chicken & Rice Soup 

serves 8

3 tablespoon canola oil
4 stalks celery, chopped
3 large carrots, chopped
½ cup yellow onion, diced
4-5 cloves garlic, minced
12 cups low sodium chicken broth (I used Better than Bullion)
1 ½ cup long grain white rice, uncooked
3 tablespoon fresh parsley, chopped
1 teaspoon dried thyme
1 teaspoon salt
½ teaspoon black pepper
3 cups cooked chicken, shredded or diced

Set the pressure cooker to sauté and add the oil.  Allow to heat and then add the carrots, celery, and onion. Sauté 2-3 minutes to develop a little color.  Add the garlic and sauté 30 seconds more.

Turn off the sauté button, then add the chicken broth, rice, parsley, thyme, salt, and pepper.  Lock the lid in place and turn the valve to sealed.  Set to pressure cook on high for 4 minutes.

Allow the pressure to naturally release for 10 minutes, then quickly release remaining pressure. Remove the lid, add the cooked chicken. Taste and season with additional salt and pepper if desired.  Serve.

Thai Chicken Meatball Wraps with a Sweet Chili Kick!

Bold Thai Flavors, Fresh Crunch, and a Sweet Chili Kick—These Lettuce Wraps Have It All!

Thai Chicken Meatball Wraps with a Sweet Chili Kick!

If you're craving a healthy and flavorful Thai-inspired meal, these Thai Chicken Meatball Lettuce Wraps with Sweet Chili Sauce are exactly what you need. Juicy, garlic-ginger chicken meatballs are wrapped in crisp butter lettuce, layered with crunchy vegetables, fresh cilantro, and cashews, then drizzled with a sweet and spicy chili sauce for the perfect balance of flavor. The combination of warm, savory meatballs and cool, refreshing toppings makes each bite an irresistible contrast of textures. Plus, low-carb lettuce wraps have become a go-to for those seeking healthy dinner ideas that don’t skimp on taste—offering all the enjoyment of a delicious, flavorful meal without the heaviness of traditional wraps or buns.

These easy Thai lettuce wraps are perfect for a quick weeknight dinner, a healthy spring meal, or a fresh and light lunch. Whether you're looking for a gluten-free, protein-packed recipe or a fun way to mix up your usual dinner routine, this dish delivers in both taste and convenience. The crisp vegetables and zesty cilantro bring a bright, refreshing touch, while the sweet chili sauce ties everything together with a kick of Thai-inspired flavor. High in protein, low in carbs, and packed with fresh ingredients, these wraps are the perfect healthy meal prep option for busy days.

What Ingredients do I need?

Produce:

• Yellow onion
• Garlic
• Fresh ginger
• Jalapeño
• Carrots
• Orange bell pepper
• Cucumber
• Scallions
• Cilantro
• Butter or Boston lettuce
• Lime

Protein:

• Ground chicken
• Eggs

Pantry & Dry Goods:

• Panko bread crumbs
• Cashews
• Cooked rice
• Sweet chili sauce
• Soy sauce

Other:

• Cooking spray

Substitutions and Variations

Substitutions

• Ground chicken → Ground turkey or ground pork (for a similar texture and flavor)

• Butter/Boston lettuce → Romaine or iceberg lettuce (for a sturdier wrap)

• Jalapeño → Red pepper flakes or serrano pepper (for more or less heat) or leave it out all together

• Panko bread crumbs → Crushed crackers 

• Cooked rice → Cauliflower rice or quinoa (for a lower-carb alternative)

Variations

• Spicy Sriracha Peanut Wraps:  Swap sweet chili sauce for a spicy peanut sauce (mix peanut butter, sriracha, soy sauce, and lime juice).  Add crushed peanuts instead of cashews.  Top with a drizzle of extra sriracha for a fiery kick!

• Tropical Thai Wraps:  Add diced mango or pineapple for a sweet and tangy contrast.  Swap cashews for toasted coconut flakes for extra tropical flair.  Use Thai basil instead of cilantro for a unique flavor twist.

• Teriyaki Glazed Wraps:  Swap sweet chili sauce for a homemade or store-bought teriyaki glaze.  Add sautéed mushrooms or bell peppers for a stir-fry-inspired variation.  Sprinkle with sesame seeds for extra crunch.

Kitchen Tips and Notes

• Use a cookie scoop – This ensures evenly sized meatballs, which cook uniformly under the broiler.

• Broiling for a crispy exterior – Broiling gives the meatballs a slight char, but you can also pan-fry or bake them at 400°F (200°C) for about 15 minutes.

• Meal prep friendly – Make the meatballs ahead of time and store them in the fridge for up to 4 days or freeze for up to 3 months. Just reheat and assemble!

• Lettuce storage hack – Keep butter lettuce fresh by storing it in a damp paper towel inside an airtight container in the fridge.

• Make it a rice bowl – If you don’t have lettuce or want a heartier meal, serve everything over jasmine or brown rice instead!

    Equipment You May Need    

• Mixing bowls – For combining the meatball mixture and tossing the veggies.
• Cutting board & knife – For chopping vegetables, herbs, and aromatics.
• Microplane  – To easily grate fresh ginger.
• Baking sheet & foil – For broiling the meatballs (lining with foil makes cleanup easier).
• Cookie scoop (optional) – For evenly portioning the meatballs.
• Tongs or Spoon – For assembling the wraps neatly.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Thai Chicken Meatball Wraps with a Sweet Chili Kick!

serves 4

1 recipe Thai Chicken Meatballs (see below)
1 cup shredded carrots
1 small orange bell pepper, julienned to 1/2-inch pieces
1/2 cup cucumbers, julienned
2 scallions, white and green parts sliced
1 small heads Butter or Boston lettuce, leaves separated
1 cups cooked rice
1/4 cup chopped cilantro, plus more for garnish
1/4 cup cashews
Sweet chili sauce
Lime wedges

 
In a medium bowl toss together carrots, bell peppers, cilantro, cucumber, and scallions.

 
To serve: Top a lettuce leaf with a spoonful of rice, 2 or 3 warm meatballs, and some of the vegetable mixture, extra cilantro, and cashews. Drizzle with chili sauce and a squeeze of lime.

Thai Chicken Meatballs

yield:  15 meatballs  

1/2 small yellow onion, small diced
1 clove garlic, minced
1 teaspoons fresh grated ginger
1/2 jalapeño, seeded, small diced
1 pound ground chicken
1/4 cup packed cilantro, chopped
1 tablespoon soy sauce
1/4 cup panko bread crumbs
1 egg whites

In a large bowl, combine onion, garlic, ginger, and jalapeño, chicken, cilantro, soy sauce, bread crumbs and egg whites.  Using a gentle hand mix until incorporated and ingredients are spread throughout.  

Heat broiler to high and place rack 6 inches from heat. Line a baking sheet with foil and lightly coat with cooking spray.

Use a 2-tablespoon cookie scoop, portion mixture into about 15 balls. Shape into meatballs. Arrange on prepared baking sheet.

Broil until meatballs are lightly browned, about 4 minutes. Turn meatballs over and broil another 4 minutes. 

adapted from:  Live Life Deliciously by Tara Teaspoon

Spiced Ginger-Pear Scones - Buttery, Flaky, and Irresistible!

Spiced Ginger-Pear Scones – A Buttery, Flaky Treat with the Perfect Touch of Sweet & Spice!

 

Spiced Ginger-Pear Scones - Buttery, Flaky, and Irresistible!

There’s nothing quite like the warm, buttery goodness of homemade scones, and these Spiced Ginger-Pear Scones take things to the next level! Delicately flavored with juicy pears and a touch of sweetness, these scones get a little kick from crystallized ginger, creating the perfect balance of warmth and spice. With a golden, flaky texture that rivals any bakery-style treat, they’re an irresistible addition to your breakfast or brunch spread. Plus, they’re incredibly easy to prepare—using my go-to scone recipe with just a few flavorful add-ins!

These scones are perfect for spring brunches, cozy Sunday breakfasts, or an afternoon pick-me-up with a cup of coffee or tea. Whether you're hosting friends or simply treating yourself, they bring a hint of elegance to any occasion without requiring hours in the kitchen. The combination of tender pears and spicy-sweet ginger makes them feel special yet approachable—an ideal bake for both seasoned scone lovers and beginners alike.

So why should you make these? Because they’re simple, bakery-worthy, and full of flavor! The buttery layers create the ultimate melt-in-your-mouth experience, while the fruity, spiced notes make each bite truly memorable. Whether enjoyed fresh from the oven with a drizzle of honey or served alongside your favorite tea, these Spiced Ginger-Pear Scones are bound to become a new favorite in your baking routine!

What Ingredients do I need?

Pantry Staples

• All-purpose flour
• Granulated sugar
• Baking powder
• Salt

Dairy

• Butter (unsalted)
• Whole milk
• Eggs

Produce

• Pears (ripe but firm)  I used D'Anjou pears

Baking Add-Ins

• Crystallized ginger

Substitutions and Variations

Substitutions

• Flour Substitutes:  Whole wheat flour (use half whole wheat, half all-purpose for a heartier texture)

• Sugar Substitutes:  Brown sugar (for a deeper, caramel-like flavor), Coconut sugar (for a less refined option), Sugar Substitute (for a lower carb version)

• Milk Substitutes:  Heavy cream (for an even richer scone), Buttermilk (adds a slight tang and tender texture)

Variations

• Maple Pecan Pear Scones:  Swap the crystallized ginger for chopped pecans,  Add 1-2 tbsp maple syrup to the dough for extra warmth, Drizzle with a maple glaze (powdered sugar + maple syrup + a touch of milk)

• Chai-Spiced Pear Scones:  Add ½ tsp cinnamon, ¼ tsp cardamom, and a pinch of cloves for a chai-inspired flavor.  Substitute brown sugar for a deeper sweetness,  Serve with honey butter for a cozy treat.

• Lemon Ginger-Pear Scones:  Add 1 tbsp fresh lemon zest to the dough for a bright citrusy twist, Swap the milk for buttermilk to enhance tanginess, Drizzle with a lemon glaze (powdered sugar + lemon juice).  

• Honey Almond Pear Scones:  Replace crystallized ginger with toasted sliced almonds, Use honey instead of sugar for a natural sweetness, Top with a light honey drizzle after baking.

Kitchen Tips and Notes

• Keep Ingredients Cold:  Use cold butter straight from the fridge and cut it into the flour quickly to create flaky layers. You can even freeze the butter and grate it for even distribution.

• Don’t Overmix the Dough:  

  Mix the wet and dry ingredients just until combined—overworking the dough can make the scones tough instead of tender.

• Handle the Dough Gently:  When kneading, use a light touch—just enough to bring the dough together.  Press the dough straight down with the biscuit cutter rather than twisting it—this helps the scones rise evenly.

• For Extra Flakiness:  After cutting, place the unbaked scones in the freezer for 10–15 minutes before baking. This chills the butter again, resulting in better layers.

• Serving & Storage:  Best served warm, fresh out of the oven with butter, honey, or jam.  Store leftovers in an airtight container at room temp for up to 2 days or freeze for longer storage. Reheat in a 300°F oven for a few minutes.

    EQUIPMENT YOU MAY NEED    

• Large mixing bowl – for combining dry and wet ingredients

• Pastry cutter – to cut in the cold butter for a flaky texture

• (Optional) Box Grater – Instead of cutting butter in with a pastry cutter, freeze the butter and grate it with a box grater for quick, even distribution.

• Measuring cups & spoons – for accurate ingredient portions

• Whisk – for mixing the dry ingredients and whisking the egg

• Biscuit cutter – to shape the scones

• Baking sheet – for placing the scones before baking

• Parchment paper – to prevent sticking and ensure even baking

• Cooling rack – to cool the scones slightly before serving

• (Optional) Bench Scraper – Perfect for lifting and shaping dough without sticking to your hands. Also great for cleaning up flour from your work surface!

• (Optional) Fluted Biscuit Cutter – Gives your scones a bakery-style look with beautifully crimped edges.

HUNGRY FOR MORE? Subscribe to emails at the top of this page and follow along on Facebook,  and Pinterest for all of the latest updates.

Spiced Ginger-Pear Scones 

yield:   18 scones

3 cups all purpose flour

3 tbsp sugar

1/2 tsp salt

4 tsp baking powder

3/4 cup butter (cold)

1 egg

1 cup whole milk

1 1/2 pears, peeled and small diced

1/3 +1/4 cup crystallized ginger 

Preheat oven to 450 degrees.

Add the dry ingredients to a large bowl and combine.

Using a pastry cutter cut cold butter into flour mixture until there are pea-sized pieces of butter throughout.  Add the milk, egg, pear and ginger and mix just until combined. 

Remove the dough to a generously floured work surface and knead just until it comes together. Pat the dough out to 3/4 - 1 inch thickness and cut with a biscuit cutter.  

Place the scones on a baking sheet and bake for 10 to 15 minutes or until golden brown on top.  Remove from the oven and allow to cool on a wire rack for several minutes.  Serve warm.