I know “fruit burger” doesn’t exactly sound like the world’s most convincing sales pitch.

But stick with me here.

If you’ve never cooked with jackfruit before, it’s one of the coolest ingredients for savory recipes because of its texture. Young jackfruit has this shredded, hearty consistency that works incredibly well in tacos, sandwiches, veggie burgers, and BBQ-inspired meals.

And no — it does NOT taste like tropical fruit once cooked.

This jackfruit burger recipe is spicy, savory, filling, and honestly surprisingly satisfying. The curry powder, paprika, cilantro, and fresh ginger give the patties a bold flavor that feels warm and smoky without becoming overwhelming.

They also have an irresistible savory flavor thanks to the curry powder, paprika, fresh ginger, and cilantro. Plus, compared to a lot of veggie burgers, these have more staying power thanks to the chickpea flour and jackfruit combination adding extra protein and substance.

I also love that these jackfruit burgers don’t try too hard to imitate beef. They’re their own thing entirely, and that’s part of why they work so well.

The outside gets lightly crisp while the inside stays tender with an interesting texture that’s somewhere between pulled vegetables and classic burger patties.

If you’ve tried veggie burgers before and ended up disappointed by mushy texture, this recipe holds together much better thanks to chickpea flour. It acts almost like eggs would in traditional burgers and helps bind the mixture together beautifully.

And yes — these burgers are naturally gluten-free too.

What Is Jackfruit?

Just because I’m obsessed with this unique fruit, and I can’t wait to tell you about it. Jackfruit is native to South and Southeast Asia, and it’s the largest tree-borne fruit in the world (it can weigh up to 80 pounds!).

There are two ways to eat jackfruit: 1) ripe, when it’s subtly sweet and perfect for desserts; and 2) green, as a vegetable/delicious substitute for meat.

Yes – when it’s unripe, it has a meat-like taste and is typically used in curry dishes in Asia. For savory recipes like this one, you want canned young jackfruit packed in brine, not syrup.

That part is important.

You can usually find canned jackfruit in the international section of grocery stores, at Trader Joe’s, or in Asian groceries. I’ve noticed more regular grocery stores carrying it lately too, which makes this recipe a lot easier to make than it used to be.

Before cooking, you’ll want to rinse and drain the jackfruit well to remove the brine flavor.

Tips for the Best Jackfruit Burgers

The biggest thing is not over-processing the mixture.

You want some texture left in the patties, so pulse carefully in the food processor instead of turning everything into paste. A little chunkiness helps the final burger feel heartier and more satisfying.

I also recommend chilling the patties in the fridge before cooking. It helps the burger patties firm up and makes flipping easier later.

Another tip? Don’t overcrowd your pan.

A non-stick pan or cast iron skillet works best because the patties get a really nice crust when cooked properly over medium heat.

Ways to Serve Them

These jackfruit burgers are really versatile depending on the toppings you like. Some good additions:

You can even add a little liquid smoke or chili powder to the mixture if you want deeper smoky flavor.

And if you enjoy experimenting with vegan burger recipes, you can absolutely play around with fresh herbs and spices depending on your tastes. Parsley works well here too.

Honestly, the hardest part of this recipe is waiting for the patties to cool enough to eat. If you are scared of making a fruit into a burger – don’t be. I promise this is worth your while.

Get the full recipe card below.

Print

Jackfruit Burger

If you're interested in trying jackfruit recipes, these burger patties are for you! They are the perfect substitute for red meat. So delicious!

Course Dinner

Cuisine Vegetarian

Prep Time 10 minutes minutes

Cook Time 52 minutes minutes

Chill Time 30 minutes minutes

Total Time 1 hour hour 32 minutes minutes

Servings 3 burgers

Calories 318kcal

Ingredients

• 2 T olive oil 1 for adding to the patties; 1 for frying
• 20 oz green jackfruit 1 can drained and rinsed
• 1/3 cup chickpea flour
• 1/4 cup red onion(s) chopped
• 1 teaspoon fresh ginger grated
• 1/2 teaspoon garlic powder
• 1/4 cup cilantro chopped
• 1 teaspoon curry powder
• 1 teaspoon paprika
• 1 pinch salt and freshly ground black pepper to taste

Instructions

• Remove jackfruit from the can and rinse. Place in enough water to cover and keep at a rolling boil until fork tender, which takes about 45 minutes.
  
• Drain the water and transfer to a food processor along with the remaining ingredients and a tablespoon of oil. Give a few pulses till everything comes together.
  
• Take the patty mix out of the food processor and place in a bowl. Mix in a little more chickpea flour if the mix feels too sticky.
  
• Shape into patties (about 1/3 cup each) and chill for about 30 minutes in the fridge.
  
• Heat 1 tbsp oil in a non-stick pan or cast iron skillet; fry the patties for about 2 to 3 minutes on each side. Transfer to a paper towel-lined plate to drain off excess oil.
• This patty can be enjoyed alone, or you can place it on a bun with condiments and salad greens (mixed with a bit of olive oil).
  

Video

Notes

Nutrition information does not include bun, add ons, or condiments. Use the nutritional info from those packages along with this info to calculate the total.

These patties can also be baked in the oven at 400°F. Bake on a parchment paper-lined baking sheet for 20–25 minutes, flipping with a spatula halfway through.

Nutrition

Serving: 1burger | Calories: 318kcal | Carbohydrates: 55g | Protein: 4g | Fat: 11g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Sodium: 44mg | Potassium: 349mg | Fiber: 4g | Sugar: 2g | Vitamin A: 434IU | Vitamin C: 2mg | Calcium: 98mg | Iron: 2mg

If you try these I’d love your feedback in the comments! If you’re looking for more delicious jackfruit or vegetarian recipes, check out these creations from this blog as well as some of my blogging friends:

BBQ Sliders • Instant Pot Vegan Posole • Jackfruit Fajitas with Avocado Cream • Jackfruit Tinga Tostadas • Vegan Tacos • Vegetarian Chili Recipe

The post Easy Jackfruit Burger Recipe with Bold Savory Flavor appeared first on DIY Candy.

Hello, friends! This salmon and spinach dish is one of those meals that feels special without making your evening harder. It is rich, bright, savory, and comforting, but still light enough that you do not feel like you need a nap afterward.

I love this tecipe for busy nights when I want real food, not something fussy. Fresh salmon gives you that tender bite, while spinach adds an earthy freshness that balances everything beautifully. Add lemon, garlic, and a little butter, and you have a dinner that tastes restaurant-worthy with very little effort.

This is also a great meal for anyone who wants something healthy but still cozy. It is not bland “diet food.” It has real flavor, a pretty presentation, and enough richness to feel satisfying. Serve it with rice if you want a heartier dinner, or keep it simple with vegetables on the side.

Why You’ll Love This Recipe

This recipe works because the flavors are simple and clean. The salmon gets lightly seasoned, then cooked until tender. The spinach softens in the pan with garlic, soaking up all those savory little bits. A squeeze of lemon at the end keeps the whole dish fresh instead of heavy.

If you are cooking for someone who thinks healthy food is boring, this is the meal I would make. It has the best flavor when the fish is not overcooked and the greens stay silky, not mushy.

You can also dress it up without changing the whole meal. Add parmesan cheese for a salty finish, spoon over a creamy sauce, or serve it with crusty bread to catch every last bite. It looks pretty on the plate too, which never hurts when dinner took less effort than expected.

Tips for Cooking Salmon

Start with fresh salmon when you can. It should smell clean, look moist, and feel firm, not slimy. Let it sit at room temperature for about 15 minutes before cooking so it cooks more evenly.

When searing, start with salmon skin side down. This helps protect the fish and gives the bottom a better texture. If your fillets do not have skin, just be gentle when turning them with a spatula.

Season simply with salt and pepper. Salmon already has a lot of natural richness, so you do not need to bury it under heavy seasoning.

What to Serve With It

This salmon and spinach recipe is filling on its own, but it also pairs well with rice, roasted potatoes, or a crisp salad. If you like extra brightness, add a little more lemon right before serving.

Fresh herbs are optional, but they make the dish feel finished. Parsley, dill, or chives all work well with fish and greens.

Print

Salmon and Spinach

Enjoy this delicious recipe for salmon and spinach. It combines robust flavors and nourishing ingredients for a tasty and wholesome lunch or dinner.

Course Dinner

Cuisine American

Prep Time 8 minutes minutes

Cook Time 20 minutes minutes

Total Time 28 minutes minutes

Servings 2 servings

Calories 326kcal

Cost $14

Equipment

• Baking sheet
• Saucepan
• Aluminum foil

Ingredients

• 12 oz salmon filets 2 separate pieces
• 6 cups fresh spinach or 1 lb frozen
• 3 cloves garlic
• 1/2 tsp turmeric divided
• 1/4 tsp garlic powder
• 2 T lemon juice
• 3 tsp coconut oil melted, divided
• 1 T parsley finely chopped
• salt

Instructions

• Preheat oven to 400ºF. Line a baking dish with foil or parchment paper or lightly grease with coconut oil and keep aside.
  
• Marinade the salmon with salt and freshly cracked pepper, lemon juice, 1 tsp of melted coconut oil, turmeric, and garlic powder. Arrange a few slices of garlic on the salmon filets (optional). Let it sit while the oven preheats.
  
• Bake the salmon in the oven for about 15 minutes, or until it starts flaking.
  
• While the salmon is baking, heat the coconut oil in a pan and fry the garlic for about 30 seconds to 1 minute.
  
• Add the spinach and cook until the spinach wilts. If you are using frozen spinach, there will be extra liquid. Cook till the water evaporates (or pour off).
  
• Season as desired. Plate, place the salmon on top, and serve. Add lemon slices for garnish.
  

Video

Nutrition

Serving: 1serving | Calories: 326kcal | Carbohydrates: 7g | Protein: 37g | Fat: 17g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 4g | Cholesterol: 94mg | Sodium: 148mg | Potassium: 1397mg | Fiber: 2g | Sugar: 1g | Vitamin A: 8677IU | Vitamin C: 35mg | Calcium: 123mg | Iron: 4mg

If you try this recipe, I’d love to hear in the comments! I’d also love for you to check out the following dinner posts:

Calzone Recipe • Chicken and Rice Risotto • Chinese Vegetable Soup • Kale and Chickpeas • Pasta con Broccoli • Salmon and Spinach • Shrimp and Veggie Stir Fry • Stuffed Mini Peppers • Turkey Enchilada Casserole

The post Easy Salmon and Spinach Recipe (Healthy & Flavorful) appeared first on DIY Candy.

You can also scroll down to the bottom of the post to get the recipe card and a video of how this delicious WW turkey chili is made.

I’m so excited to share this Weight Watchers chili recipe. When I say that we eat this chili every single day, I’m not exaggerating. I like Weight Watchers dinner recipes not just because they are low calorie, but they make me feel full when I usually get hungry at night. This is one of those chilis that will leave you feeling satisfied!

We make this turkey chili in our pressure cooker and then eat out of the container for lunch or dinner – and then we repeat the process. It’s a great one for meal prep because it stores well and lasts all week. I will put this up against any classic chili recipe!

Why? Because it’s easy to make, quick (though you can make it in a slow cooker), and inexpensive. AND of course, because it has ZERO Weight Watchers Freestyle Points (get the full list of zero point foods here).

That means if I have this turkey chili for a meal with a steamed veggie or fruit side, I’ve got a zero point meal. Low calorie, low fat. Boom!

WW Chili Recipe

I joined Weight Watchers several months ago before switch to the Freestyle program. I had just gotten used to the SmartPoints and was hesitant about Freestyle at first, but now I’ve embraced it and I love that the points roll over and also that I get some “freebie” foods.

And that’s where this Weight Watchers chili recipe comes into play! I’ve been working on this recipe for a while, testing different ingredients until I found something I liked.

Note: the meat must be 99% fat free to be ZERO points. I rotate between chicken and turkey (depending on what I’m craving), but it’s always 99% fat free. If you decide to do a different meat, you’ll need to add that to your recipe and recalculate the points!

Points By Program

If you aren’t on the Freestyle program, here’s a quick guide to the WW points for this particular recipe. As I said, the program I am on is Freestyle, so that’s the point value I use.

• Freestyle – 0 points
• MyWW
  • Blue Plan (same as Freestyle) – 0 points
  • Green Plan – 7 points
• Old Points – 5 points
• SmartPoints – 7 points

Ingredients and Garnish

While this recipe is great as-is, I also like to add any veggies from the kitchen that I need to use up. I’ve added, at various times: sweet potatoes, carrots, bell peppers, corn, zucchini, and more. If the veggies have points, you’ll have to add those, but so many don’t.

Keep in mind that if you add anything to what is already here, you might need to add some chicken broth or beef broth to keep the consistency right. This is a great recipe for making “your own” – and it’s nearly impossible to mess up.

Once this turkey chili is made, don’t forget to add garnishments (which may add to the points value). Depending on the day, I might add tortilla chips, chives, reduced fat cheese, or light sour cream.

This WW chili recipe is easy and SO DELICIOUS even just as is, but you have a lot of options. You’re going to love this recipe and want to include it as part of your regular meal plan. Especially in fall and winter.

Slow Cooker or Pressure Cooker

One other thing to note about this recipe – I made it in the slow cooker at first, but I much prefer it in the pressure cooker.

Funny side note: I got this Crock-Pot 6Qt pressure cooker but it took me awhile to get brave enough to use the pressure cooking functions. It slow cooks as well, so that’s what I did for weeks before I finally got the onions to push the Beans/Chili button.

I can tell a difference in slow cooking vs. pressure cooking with this recipe. Slow cooked chili tastes better to me the next day after the flavors have had a chance to meld.

In the pressure cooker, this Weight Watchers chili recipe tastes great immediately! Here’s how to make it.

Easy Chili Recipe

Ingredients

• Ground lean chicken or ground lean turkey – l lb (must be 99% free to be zero points!)
• 2 15 oz. cans kidney beans, drained and rinsed
• 2 15 oz. cans black beans, drained and rinsed
• 2 15 oz. cans pinto beans, drained and rinsed
• 3 10 oz. cans Rotel Original Diced Tomatoes & Green Chilies
• 15 oz. can tomato sauce
• 1/2 T cumin
• 1/2 T oregano
• 1 T chili powder
• Cayenne pepper (pinch, if you like hot)
• 2 – 3 cloves garlic, minced
• 1 onion, diced
• 1 lime, quartered

Directions

Pressure Cooker or Instant Pot Instructions

1. Place the ground lean meat in your pressure cooker or Instant Pot. Use the Sauté or Brown function on your device to cook the meat.

2. Pour all of the other ingredients into the pressure cooker except the lime. Quarter your lime and squeeze the juice into the pot. Throw the rind away.

3. Select the Beans/Chili button or Meat/Stew button. Start your machine. Make sure the pressure valve is closed. It will cook for 20 – 35 minutes depending on the machine you use (mine is 20!).

4. Release the pressure from your cooker and serve.

Slow Cooker Instructions

1. Cut up the onion.

2. Spray a cooking pan with fat free cooking spray, and sauté the onion on high heat for a few minutes.

3. Add the lean ground meat to the pan and cook until the meat is brown (stirring occasionally), about 5 – 7 minutes.

4. Pour the meat (with the juices) and the onions into the slow cooker.

5. Pour all of the other ingredients into the slow cooker except the lime. Quarter your lime and squeeze the juice into the pot. Throw the rind away.

6. Cook your chili on high for 3 1/2 – 4 hours.

7. Serve this homemade chili right away!

NOTE: If you’re on the SmartPoints or myWW Green program, this chili is 7 points per serving. Any additional garnishments will have to be calculated based on the WW program you’re in; this is a Freestyle recipe.

Print

Weight Watchers Chili

This healthy three bean and ground lean meat Weight Watchers chili recipe is ZERO points on the Freestyle program! It's filling and delicious. Make in the pressure cooker or crockpot!

Yield: about 1 1/3 cups per serving

Course Dinner

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 10 people

Calories 291kcal

Equipment

• 1 Pressure cooker or Instant Pot

Ingredients

• 1 lb Ground lean chicken or ground lean turkey
• 30 oz kidney beans 2 cans, drained and rinsed
• 30 oz black beans 2 cans, drained and rinsed
• 30 oz pinto beans 2 cans, drained and rinsed
• 30 oz Rotel Original Diced Tomatoes & Green Chilies 3 cans
• 15 oz tomato sauce 1 can
• 1/2 T cumin
• 1/2 T oregano
• 1 T chili powder
• 2-3 cloves garlic minced
• 1 onion diced
• 1 lime quartered

Instructions

If you are using a pressure cooker or Instant Pot:

• Place the ground lean meat in your pressure cooker or Instant Pot. Use the Sauté or Brown function on your device to cook the meat.
• Pour all of the other ingredients into the pressure cooker except the lime. Quarter your lime and squeeze the juice into the pot. Throw the rind away.
• Select the Beans/Chili button or Meat/Stew button. Start your machine. Make sure the pressure valve is closed. It will cook for 20 – 35 minutes depending on the machine you use (mine is 20!). 
• Release the pressure from your cooker and serve.

If you are using a slow cooker:

• Cut up the onion.
• Spray a cooking pan with fat free cooking spray, and sauté the onion for a few minutes.
• Add the lean ground meat to the pan and cook until the meat is brown, about 5 – 7 minutes.
• Pour the meat (with the juices) and the onions into the slow cooker.
• Pour all of the other ingredients into the slow cooker except the lime. Quarter your lime and squeeze the juice into the pot. Throw the rind away. 
• Cook your chili on high for 3 1/2 – 4 hours.
• Serve hot, adding any garnishments you like (they may count for points!).

Video

Nutrition

Serving: 11/3 cup | Calories: 291kcal | Carbohydrates: 45.3g | Protein: 24.3g | Fat: 2.2g | Saturated Fat: 0.2g | Cholesterol: 28mg | Sodium: 1127mg | Fiber: 14.2g | Sugar: 5.8g

Are you ready to see a video of how this chili recipe was made? Just click “PLAY” on the video in this post!

For reference, here’s what my Crock-Pot looks like. I love this thing! It is both a slow cooker and an Instant Pot in one: Crock-Pot 6qt 8-in-1 Multi-Use Express Crock Programmable Pressure Cooker, Slow Cooker

For more Weight Watchers recipes, meals, tips, and more, check out the following articles:

The post Weight Watchers Chili Recipe for ZERO Points! appeared first on DIY Candy.

The story is a little backwards of how I came to make this risotto with cream of chicken soup. It started with this OXO 3-quart covered saucepan I found at Bed, Bath & Beyond on clearance.

I was SO excited to find it because I only have one sauce pan and it’s small, so I can’t cook any one pan recipes. My life just hasn’t been complete, I tell you!

I purchased it immediately and my first order of business was to try a dinner recipe in it. That night. And that is how this one pan chicken risotto recipe came to be!

One criteria for this one pot recipe, besides the one pot thing, was that it be easy and delicious. I knew I wanted to use a protein (hence the chicken), and then have some veggies and rice as well.

I also knew I wanted it to be filling, and this recipe fits the bill. It’s good for families, and for kids who don’t exactly like their veggies (they won’t even know!).

You can also substitute the white rice for brown if you are so inclined. I’ll leave that up to you. Here’s how it’s done.

Get the printable recipe below:

Print

Creamy Chicken Risotto

This risotto with cream of chicken soup only uses one pan and is ready in 30 minutes! The family's going to love it.

Course Dinner

Cuisine American

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 533kcal

Equipment

• 1 Saucepan

Ingredients

• 1 lb chicken breast tenders
• 1 T butter
• 1 can Campbell's Condensed Cream of Chicken soup
• 1 can Campbell's Condensed Cream of Mushroom soup
• 2 cups water
• 3 cups instant white rice uncooked
• 1 cups peas and carrots frozen

Instructions

• Season the chicken as desired. Heat the butter in a 3-quart saucepan over medium-high heat. Add the chicken and cook for 10 minutes or until well-browned on both sides. Remove the chicken and let cool on a plate.
  
• Stir the soups and water into your saucepan. Heat to a boil.
  
• Stir in the rice and veggies. Cook until rice is done and veggies have softened, about 15 – 20 minutes.
  
• Return the chicken to the saucepan and reduce the heat to low. Cover and cook for five minutes or until the chicken is cooked through and the sauce reduces to a more creamy consistency.
  
• Remove from heat and let stand about five minutes before serving.
  

Video

Nutrition

Serving: 1serving | Calories: 533kcal | Carbohydrates: 66g | Protein: 36g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 90mg | Sodium: 1270mg | Potassium: 639mg | Fiber: 3g | Sugar: 0.4g | Vitamin A: 3584IU | Vitamin C: 5mg | Calcium: 47mg | Iron: 6mg

If you’re ready for some additional delicious and easy meals for your family, I highly recommend the following recipes:

• Cheesy Chicken and Broccoli Casserole
• Ground Turkey Taco Casserole
• Four Ingredient Tater Tot Casserole

The post Campbell’s Soup Chicken and Rice Risotto in Just Minutes appeared first on DIY Candy.