There’s nothing more welcoming than traditional pancakes for breakfast – especially when you have guests. But let’s be honest, have you actually tried making individual pancakes for a crowd? It can be hectic. After trying this method, I’ll never make pancakes one-by-one for a large crowd again! With just your trusty sheet pan and a few simple ingredients, you can easily make delicious pancakes for an entire family or party. Forget standing in front of the hot griddle flipping endless numbers of pancakes. Instead batch cook with your baking sheet and oven to make one giant pancake in a fraction of the time. Keep reading to find out how easy it is to make this classic breakfast favorite with minimal fuss. Plus I’ll show you how to take the toppings up a notch. Still healthy- but they’re dessert level. Check out this quick reel for a visual.
Add this to your list of easy breakfast ideas. You’re welcome 🙂
Your favorite box mix of pancakes. I love the Buttermilk Kodiac pancake mix because it tastes great with the bonus of being whole grain and a good source of protein.
Toppings – Today I’m sharing a pineapple upside down cake version so we’re using fresh pineapple rings and frozen cherries, with a sauce made from maple syrup, pineapple juice and vanilla extract. Scroll down for other different flavors and combinations.
Neutral cooking spray
Tools you need for this easy recipe
Sheet pan – I have used a 1/4 sheet pan or a 1/2 sheet pan. Just depends on how large your batch of pancakes will be, as well as the size of your oven.
Parchment paper for easy removal.
My favorite toppings for pancake batter
Everyones favorites chocolate chips
Drizzle peanut butter and sliced bananas
Lemon zest and fresh blueberries
Sliced bananas and toasted walnuts
Raspberries and white chocolate
Thinly sliced apples and cinnamon
Sliced fresh, canned or frozen peaches
Once they’re cooked you can top with vanilla yogurt, warm maple syrup, berry compote or powdered sugar. Whether you serve with fresh fruit, eggs, sausage or bacon, it’ll be a tasty breakfast for everyone.
Make sure the oven is hot. Preheat 400 degree F oven. They need about 11minutes to turn golden brown.
In a large mixing bowl combine all of the dry ingredients, and add the wet. Don’t over mix.
Prepare your pan with nonstick spray AND line with parchment paper. This will ensure your tasty pancakes make it out of the pan without a hitch.
Use a sharp serrated knife or a pizza cutter to cut your pancakes into enough servings for the whole family.
Use a thin, wide spatula to get them out of the pan. I love using my fish spatula for this, it’s the easiest way.
Any pancake recipe will work for this. Just be sure to pour batter down the center of the pan and use a rubber spatula to spread it evenly towards the four corners of the pan.
Have your different toppings ready. You can even accommodate a few different combinations if you need to! Just have everything cut up and ready.
If you have leftover pancakes, store them in an airtight container and reheat in the toaster oven. My picky eaters loved these pancakes so much, they asked to have them for dessert with a bit of whipped cream 🙂
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
Are you looking for an easy and tasty weeknight dinner that won’t take all night to make? Well, look no further than this super fast fried rice! You can may also like my egg roll in a bowl or easy ricotta pasta recipes – so check them out if you have time. But this delicious fried rice is my go to for busy weeknights since it has minimal ingredients and takes way less than 30 minutes from start to finish.
Plus, you can customize this basic recipe by using whatever vegetables or proteins you have in your fridge whether they are fresh or frozen. Keep reading to learn how my step-by-step guide will help you whip up a batch of irresistible fried rice in no time flat. It can also be made as a side dish for two or easily made to feed the entire family.
Ingredients you need for this easy fried rice recipe
Toasted sesame oil – Other neutral oil such as vegetable oil, canola oil or olive oil will work well too here but sesame oil adds a lot of flavor.
Garlic – this is a classic flavor component, so don’t skimp. You can mince whole fresh garlic, use jarred minced garlic or frozen cubes are a great way to add flavor.
Fresh ginger – I like to use frozen cubes to keep this simple, but you can also grate fresh ginger.
Mixed vegetables – think fresh veggies like broccoli, bok choy, carrot, bell pepper, zucchini, green peas, green beans, onions, mini corn, bell peppers. A bag of frozen veggies will work here too.
Brown rice – I like to use brown rice, but it’s a matter of personal preference. Any rice will work. Leftover rice is a fabulous option if you have it. But white rice or cauliflower rice are also good substitutes. Just be sure any of the rice is pre-cooked and cooled. In fact, cold rice works best for fried rice recipes.
Gluten-free tamari – low sodium soy sauce, coconut aminos, even regular soy sauce will work but it does have gluten. These are all interchangeable so just use what you have.
Whole egg – We fry them sunny side up, but I also like to scramble the egg into the rice the way my mom used to do it for us, so it’s just personal preference.
They key is to use a hot wok or well heated frying pan to make sure everything cooks evenly!
optional toppings:Â Sriracha, green onions, bean sprouts, cilantro, sesame seeds, cubed tofu, or protein of choice such as leftover chicken.
Heat the oil in a large skillet or large wok over high heat.
When the oil is hot, add the garlic, ginger, and chopped vegetables and cook over medium-high heat .
Stir-fry the vegetables for about 5 minutes, until lightly browned and softened. Keep the ingredients moving so they cook evenly.
Add the rice and cook, for another 3 minutes, then add the soy sauce and cook for 1 minute more.
Let the rice cook, undisturbed for 1-2 minutes if you like crispy bits in your fried rice.
Remove rice from panServe with sriracha.
What kind of rice is best to use for fried rice?
Personally I love to use leftover cooked rice from takeout. Day-old rice works really well because the individual grains maintain their texture as opposed to getting mushy. While jasmine rice is popular because of its aroma and flavor, but it tends to naturally have wetter consistency that helps it clump together.
If you have a rice cooker – Make the most of it by making a larger batch of fresh rice, let it return to room temperature and then freeze on a sheet pan in a single layer to use for later weeknight meals.
Microwaveable packets of long-grain rice are great for this type of quick cooking. They are also the best way to keep on hand in your pantry to make a complete meal in under 2 minutes!
Frozen brown or white long grain rice are other good options. I recommend that you microwave just before you add to the cooked vegetables. Though I find that rice doesn’t get as crispy with this method.
As you can see there are several types of rice you can use.
Here’s a secret for good fried rice: Cook your rice until it’s al dente, which means it has a little bite left to it. This prevents your fried rice from becoming mushy as you add sauces to your stir fry.
Tips for adding more flavor
When making dishes that include soy sauce, you may think more soy sauce is better. While you don’t want to skimp, it could become very one note if you use too much. Here’s what I recommend instead.
Make your fried rice with quantities listed in the ingredient list. Then taste it. While it may need more soy sauce for your liking, it’s important to remember that 15 milliliters or 1 Tablespoon of soy sauce has 920 milligrams of sodium. That’s 38% of the daily recommended value, and just about half of what the American Heart Association recommends for a heart healthy diet.
Instead of adding more soy sauce, you may want to sprinkle with a small amount of kosher salt to help bring out some high notes.
Alternatively, use lemon or lime juice! Citrus helps bring balance to salty or fatty foods and helps your tongue and mind appreciate the flavors. Just give a squeeze over the top and taste the difference for yourself!
If you happen to have leftovers, store your homemade fried rice in the refrigerator in an airtight container.
Calorie information
This recipe is really macro friendly because it has a significant source of fiber, plus you can modify the fat, protein or carbohydrate to meet your needs easily!
Calories 456
Fat 12 grams
Saturated 2grams
Sodium 571 grams
Protein 16 grams
Fiber 7 grams
About Me
I’m Melanie.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
edamame, shrimp, tofu, green onion, sesame seeds, sriracha
Instructions
Heat the oil in a large nonstick skillet over high heat.
When the oil is hot, add the garlic, ginger, and chopped vegetables.
Stir-fry the vegetables for about 5 minutes, until lightly browned and softened. Keep the ingredients moving so they cook evenly.Add the rice and cook, for another 3 minutes, then add the soy sauce and cook for 1 minute more.Â
Let the rice cook, undisturbed for 1-2 minutes if you like crispy bits in your fried rice. Â
Transfer your rice to serving bowl and top with fried egg and additional toppings if desired.
Who doesn’t like ice cream? Traditional ice cream is my favorite dessert. Whether it’s a Carvel ice cream cake for birthdays, or soft serve ice cream on a summer day, I am here for it. Wouldn’t it be better if it helped you reach your health goals? As much as I love a traditional ice cream cone, if I’m honest, eating one daily is probably not going to get me to where I want to be. So when one of my girlfriends called me to ask my thoughts on TikTok’s viral cottage cheese “protein” ice cream, I had to try it! Watch here!
After making it a few times, I have one major takeaway. This recipe can go downhill fast with just one mistake – over freezing. It will make your ice cream so darn hard and icy, you’ll just want to toss it. But don’t worry, I have a few tips to avoid that frustration.
It is whipped cottage cheese that is combined with flavor pairings like vanilla and strawberry to make a creamy and delicious treat! The beauty is that you can make it with just about anything, as long as you have cottage cheese. When it is whipped, it takes on the consistency and flavor of softened cream cheese, which makes it a fantastic base for just about any flavor combination you like. It’s such a versatile ingredient and a very simple recipe!
Is cottage cheese ice cream a good source of protein?
One serving of 2% fat cottage cheese is ½ cup or 4 ounces and contains 90 calories, 12 grams of protein, 3 grams of fat, and 350 milligrams of sodium. It’s an excellent source of protein providing the equivalent of three ounces of protein per cup.
For reference, 1/2 cup of 4% milkfat cottage cheese has 120 calories, 12 grams protein, 5 grams fat, 3.5grams saturated fat and the same 350 milligrams of sodium.
One ounce of protein provides 7 grams of protein, which means a half cup of cottage cheese provides the equivalent of 2 ounces of high quality protein. And if we’re honest, you’ll probably eat about two servings of this dessert for a total of 24 grams of protein.
What type of cottage cheese is best to make ice cream?
You can use any type of cottage cheese, however when you go with a lower fat or fat free version, more ice crystals will form and you’ll have an icier dessert. I’m all about a creamier texture, so I recommend using a full fat cottage cheese to make it as close to the real thing as possible!
If you want to make this dessert with fat free or low fat cottage cheese, I recommend freezing it for less time. Freeze it for 60-90 minutes until its cold, but not frozen solid. It’ll still taste great.
Ingredients to make cottage cheese ice cream.
Creamy base – I recommend using a container of whole milk cottage cheese for the creamiest dessert.
Sweetener – You can use anything from maple syrup and raw honey to protein powder or monk fruit. Use the sweetener of your choice. I’ve made it with vanilla stevia and it had great flavor.
Flavoring and mix ins – The original version I saw on social media used fresh strawberries and graham crackers, but you can use anything you’d like! Experiment with other chopped fruit, powdered peanut butter, chocolate chips, or flavorings such as cake batter or coconut.
In the version below, I added banana because it freezes well, adds a slight sweetness and lightens up the texture.
rum extract, fresh diced pineapple and coconut flakes
cocoa powder, almonds and mini chocolate chips
peanut butter and sliced banana
mint extract and dark chocolate shavings
cake batter extract and sprinkles
crushed graham crackers with diced strawberries
blueberries and lemon zest
raspberries and white chocolate chips
banana and vanilla stevia
You an also use it as a base of a protein bowl, instead of your favorite smoothie, making this a great alternative for breakfast, or an afternoon snack.
If you’re thinking about adding collagen or protein powder for an added protein boost, save it for another time. Cottage cheese is already such a good source of protein, that unless you have very high protein needs, it’s unnecessary. Learn more about macros and importance of protein here.
Equipment needed for cottage cheese ice cream.
In order to make this dessert you need something to whip your cottage cheese. You can achieve a creamy texture with anything from a high-powered blender, a food processor, even a hand-held immersion blender.
After that you just need a few basics like a container mix everything together in, and another to freeze in!
Also, it’s worth mentioning that you don’t need an ice cream maker to try this recipe. If you have one, you could use it to churn your cottage cheese mixture, but it will come out just as well if you put it in the freezer for 60-90 minutes.
How long do you freeze cottage cheese ice cream?
After blending your cottage cheese in a food processor, blender or immersion blender, add your flavorings of choice. You can then freeze a few different ways.
Place it back into the original cottage cheese container and freeze for 60-90 minutes until chilled all the way through. The center will likely be soft and creamy.
Put into a loaf pan for 60-90 minutes s it can freeze faster. Use an ice cream scoop to serve.
You can also spread onto a 1/4 sheet pan and cover with plastic wrap to give it even more surface area to freeze at a faster rate.
Whatever you do – do not let it freeze over night! It will form ice crystals and be very difficult to scoop. After testing several times, I noticed that the ice crystals formed regardless of the fat content. So, my best advice is to freeze for less time, or enjoy as a cold pudding.
Whatever you do – do not let it freeze over night! It will form ice crystals and be very difficult to scoop. After testing several times, I noticed the ice crystals form regardless of the fat content. So, my best advice is to freeze for less time, or enjoy as a cold pudding.
What is a serving of cottage cheese ice cream?
I saw a lot of people on social media making this dessert with 16 ounces (four servings), or two cups of cottage cheese – and it appeared that they were eating the entire batch in one sitting. I would recommend a 1/2 cup serving, just like regular ice cream to limit sodium and saturated fat.
As I mentioned earlier, one serving of 2% cottage cheese is ½ cup or 4 ounces and contains 90 calories, 12 grams of protein, 3 grams of fat, and 350 milligrams of sodium. If you ate the whole container, you’d have 360 calories, 48 grams of protein and 1400 mg of sodium. It’s recommended to keep sodium intake at or below 2000 mg daily to follow a heart healthy diet. So you can see how sodium added up quickly when the portion size increased.
Keep in mind that if you choose a higher fat content cottage cheese, you will have more total calories and fat.
Your toppings of choice will add to your calorie, fat and sodium intake too so stay mindful when making this healthy ice cream at home.
It’s all about what you’re in the mood for, what fits into your health goals and how you’re going to feel afterwards!
What if I eat too much protein?
When someone consumes more protein than their body needs, the excess is stored as fat. I recommend aiming for 20-30 grams or 3-4 ounces of protein per meal to stay satisfied and full. Which makes a 1/2 cup portion of cottage cheese ice cream a healthy alternative when toppings and add ons are kept in check!
Why should I try cottage cheese ice cream?
It’s an excellent food choice if you are trying to build muscle or maintain a healthy weight. In fact, a single serving of cottage cheese can provide nearly 2 ounces of protein, which is beneficial for promoting muscle growth and repair.
Now that cottage cheese has made it’s modern comeback, will you try it? Let me know!
If you are looking for other homemade ice cream recipes, you have to try nice cream. It’s another 2 ingredient wonder!
Our family likes mac and cheese. But there’s a limit to how many nights in a row that I can make that blue box! I like this recipe because it requires minimal and simple ingredients, plus it changes up the usual tomato sauce that we have in regular rotation. You may only need to pick up 3 or 4 items – like lemon or ricotta, pasta or broccoli for a quick crowd pleasing creamy pasta. Also play around with the vegetables that you include to use up what you have on hand. It’s a great recipe to put in the rotation for meatless Mondays or any day of the week. It’s just one of those dishes that is good any time of year.
Let me know if you try it!
Ingredients and substitutions for this creamy ricotta sauce and pasta recipe
Broccoli florets – break down a whole head of broccoli into small florets or use pre cut and cleaned veggies.
Fresh lemon – we’re using both the zest and the juice in this recipe so go with fresh
Pasta – I like short pasta with a shape that will catch the sauce. We’ve had it with rotini and pasta shells and it was great! It will also work with whole grain, brown rice or quinoa pasta. Use whichever your family likes.
Ricotta cheese – I’m suggesting a part skim ricotta cheese to help limit saturated fat, which also helps reduce total calories. You could absolutely use a whole milk ricotta for a richer and creamer dish. I like ricotta cheese because it adds a bit of protein too.
Salt and pepper – use these to season your pasta and sauce as you cook. The final result will be bland if you don’t!
Handful of basil – I love using fresh if I have it, but you could also use frozen and mix it in with the ricotta for a herby version!
Optional – chili flakes, parmesan cheese and pine nuts. If you don’t have them, don’t worry. If you do have them, use these to top the finial dishes before serving. You could even used up crumbled bacon and frozen peas for a traditional combo.
How to make creamy ricotta pasta step by step
Bring a large pot of salted water to a boil over high heat. Then zest and juice the lemon into a small bowl and set aside.
Add the pasta to the boiling water and cook according to package directions for al dente. Two minutes before it’s al dente, add the broccoli and let cook for last two minutes.
Reserve 1 cup of the pasta water when you drain the pasta and broccoli.
Mix lemon zest, lemon juice, and 1 cup ricotta cheese. You can use a food processor or just mix really well with a wooden spoon. Season to taste with salt and pepper.
When the pasta reaches 2 minutes less than al dente, add the broccoli florets and cook for the remaining 2 minutes.
Return the hot pasta and broccoli to the pot. Add the ricotta mixture and 1/4 cup pasta water. Stir, adding more pasta water as needed, until the sauce coats and clings to the pasta. Taste and season with black pepper and Parmesan cheese, basil and red pepper flakes and pine nuts if desired.
The best part is you can also substitute any other vegetables you have on hand. Even leftover roasted cauliflower, and carrots could mix in well here.
What to serve with creamy ricotta pasta
The nice thing is you really don’t need to serve anything else, but if you wanted to go the extra step here are a few ideas.
If we have leftovers I like to store them in quart containers and then reheat in a pan with a little chicken broth or water to revive the sauce. Once the pasta comes down to room temperature, store it in an airtight container for up to three days.
Nutrition and macros
I make this recipe with brown rice pasta or traditional wheat pasta. But you could use the sauce over palm noodles or zucchini spirals if you needed to follow a low carb or lower calorie diet.
337calories
5g Fat 62g Carb 11g Pro 3g Fiber
Creamy Ricotta Pasta
Super fast and nearly one pot meal for any day of the week
Bring a large pot of water to a boil over high heat. Then zest and juice the lemon into a small bowl and set aside.
Add the pasta to the boiling water. Two minutes before it’s al dente, add the broccoli and let cook for last two minutes.  Reserve 1/2 cup pasta water when you drain the pasta and broccoli. Â
Mix lemon zest, lemon juice, and 1 cup ricotta cheese. You can use a food processor or just mix really well with a wooden spoon. Season to taste with salt and pepper. Â
When the pasta reaches 2 minutes less than al dente, add the broccoli florets and cook for the remaining 2 minutes.Â
Return the pasta and broccoli to the pot. Add the ricotta mixture and 1/4 cup pasta water. Stir, adding more pasta water as needed, until the sauce coats and clings to the pasta. Taste and season with black pepper and Parmesan cheese, basil and red pepper flakes and pine nuts if desired.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
I came across this recipe a few years ago in one of my cookbooks and it’s been a staple ever since. I make it often during summer grilling season and it’s so easy to remember that I can make it while away on vacation! The marinade time is relatively low making it a good option for weeknight meals too. It’s one of my favorite chicken recipes because it requires very little prep work and they have so much flavor!
Chicken pieces – I like to use boneless skinless chicken breasts cut in to 1-inch pieces. Boneless skinless chicken thighs also work well. If you don’t want to make kabobs, you can use your favorite cut of chicken and bake or roast until 165F.
Greek yogurt – The original recipe calls for full fat greek yogurt. I’ve made it with fat free Greek and plain yogurt and it also worked well.
Red curry paste – This is the secret ingredient. It’s where maximum flavor and color comes in. I prefer the Thai Kitchen brand. If you can’t find it, try a mix of tomato paste, garlic and fresh ginger, red chili powder and lemon zest.
Kosher salt and olive oil
Other equipment
Wooden skewers or metal skewers
Instant read thermometer
Outdoor grill, gas grill or indoor grill pan
Baking sheet to place raw chicken skewers
Plastic wrap
Plastic gloves
How to make yogurt curry chicken skewers
First, combine the plain greek yogurt, curry paste, salt and oil in a large bowl. Mix well and set marinade ingredients aside.
Next, cut your chicken into one inch pieces if necessary.
Place pieces of chicken into marinade. Once coated, place chicken onto skewers, cover with plastic wrap and place in the refrigerator for 20 minutes.
For best results, preheat your grill to ensure grill grates are hot.
Place skewers onto prepared grill and let cook for about 25 minutes, turning once half way through. Skewers should be golden brown and reach an internal temperature of 165F when done. Discard extra marinade.
Store leftovers in an airtight container for 3-5 days in the refrigerator.
Yogurt is a good source of healthy bacteria for your gut. That same live active bacteria also happens to be what makes it a good marinade, tenderizing your chicken within a short amount of time.
What to serve with these easy chicken skewers
Serve cooked skewers with…
Roasted red onions and broccoli
Warm pita bread
Traditional Greek salad with tomato, olives and feta
Small side salad
Roasted potatoes and a squeeze of fresh lemon juice
Sliced cucumber and tzatziki
Hummus and stuffed grape leaves
Nutritional information and macros
This grilled chicken is versatile for regular macro and low carb days. This recipe makes 6, 5 oz cooked portions with the following macros. If you need other macro friendly recipes check out my chicken fajitas, egg roll in a bowl or pulled chicken recipes! All super easy and macro friendly.
Calories: 221
Fat: 7g
Carbohydrate 1g
Protein 35g
Yogurt Curry Chicken Skewers
This recipe couldn't be faster to throw together, and it's a complete crowd pleaser.
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
Every mom needs an easy slow cooker recipe that the whole family will love. Bonus points if it can transform from one meal to another without comment from the peanut gallery – this hack will do just that! This cooking method is a great way to result in tender chicken that can be used in a multitude of ways. Think of this as your protein meal prep for the week. In fact, you can cool and freeze half of what you make for a future easy dinner too! It’s easily a week’s worth of chicken for 2-3 people.
Boneless skinless chicken breasts and/or boneless skinless chicken thighs, plus kosher salt
BBQ sauce – use your favorite barbecue sauce, we like to use Stubb’s.
Water – you can also use a low sodium chicken broth for added flavor here!
Optional ingredients
If you have spices on hand you can enhance the sauce ingredients by adding a tsp of smoked paprika and a tsp of garlic powder or onion powder. If you like heat, you can add a few tablespoons of hot sauce during the cooking process. Another version of this recipe is slow cooker Mexican chicken which is made by swapping bbq sauce for mild or medium salsa.
Step by Step instructions
First line your slow cooker for easy clean up. Slow cooker liners are a must for me, they make the entire process including cleanup very hands off.
Next add your raw chicken breast and thighs to the bottom of the slow cooker. Sprinkle with salt.
Top with water and bbq sauce
Cover and cook on high for 3-4 hours or low for 6-8 hours
When chicken reaches an internal temperature of 165F, remove pieces from slow cooker and place in large bowl.
I like to shred using two forks, but you can also use a hand mixer to quickly pull apart the cooked chicken. Just be sure to use a low speed!
Then ladle 1-2 cups of the liquid from the slow cooker bbq chicken over the pulled chicken, allowing it to reabsorb.
The rest of the liquid can be discarded, but if you’re going to re-heat leftover pulled chicken later in the week, you may want to hold onto the extra sauce.
Lastly, if you’re feeding a crowd, return the pulled chicken to the slow cooker to keep warm for serving.
Store leftover pulled chicken in an airtight container in the refrigerator for 3-4 days or freeze for up to 3 months.
Step by step images
After cooking for 8 hrs on lowPulled chicken with sauce on topTurned into Andy’s dinner
Ways to eat your pulled chicken
On whole wheat hamburger buns with pickles and red onion
With potato salad and string beans
Make BBQ chicken sandwiches on a hearty bread
With roasted sweet potato and a side salad
With corn tortillas, sour cream and coleslaw
Stuffed inside a baked potato with black beans and salsa
Macros Breakdown
240 calories
10g fat
5g carbohydrate
29g protein
0 fiber
This is truly the easiest bbq chicken recipe out there. There’s a little prep in just making sure you have chicken pieces and your favorite bbq sauce on hand, but other then that, it’s ideal for busy days!
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
One great thing about this recipe is that you make our own spice mix using chili powder, salt and pepper. This helps simplify cabinets from excessive pre-made spices like taco seasoning and fajita seasoning which can overdue sodium.
Easily double the recipe to meal prep for the week, or make dinner for a crowd.
Limit clean up by pulling this meal together with a simple sheet pan!
This base recipe can be served up in a variety of ways and is a healthy option no matter what your dietary restrictions are.
Store leftovers in an airtight container in the fridge.
First let’s talk about the cooking method. Roasting anything on a sheet pan means you’re using less oil and letting the oven do it’s job to impart texture and flavor by dehydrating foods on the pan making it a healthier option.
Next, it uses lean chicken breast which is an excellent source of protein.
Half of this recipe is made from vegetables. Onion strips and red peppers, basic ingredients that are a source of valuable nutrients for immunity and gut health including vitamin c and fiber.
This recipe can easily be modified to accommodate a gluten free diet and it’s a natural way to eat more plant. So if your’e trying to live a plant forward lifestyle, then be sure to bookmark this page for your weekly menu! It’s also a good recipe to have on rotation if you’re trying to achieve a healthy weight or maintain a healthy weight.
Ingredients you need to make sheet pan chicken fajitas
olive oil or any neutral oil such as avocado oil
chili powder – you could add garlic powder or use a fajita seasoning mix if you have it on hand
boneless skinless chicken breasts – you could use boneless skinless chicken thighs, shrimp, steak or tofu but cooking times will vary.
lime/ lime juice
green bell peppers & red bell peppers – you can use any kind of fresh vegetables you’d like yellow peppers work well here too!
yellow onion – you could use red onion but it will be sharper, green onions will add color and can be left whole.
corn tortillas or flour tortilla – corn tortillas are naturally gluten free.
kosher salt and pepper
Optional ingredients and fajita toppings
Monterey jack cheese
Guacamole
Sour cream
Hot sauce
Salsa
Pico de gallo
Avocado slices
Equipment you need to make healthy chicken fajitas
We’re keeping the equipment list simple by employing our trusty baking sheet. Other recipes may call for using a cast iron skillet, grill pan or instant pot, but I really think this is the simplest and cleanest way to make this great recipe.
Turn easy chicken fajitas into a complete meal
Enjoy your chicken strips and fajita veggies in warm tortillas with your favorite toppings
If you’re trying to follow a low carb diet plan, try wrapping this chicken fajita recipe in lettuce wraps made from iceberg lettuce
Another low carb option is to enjoy this recipe as a fajita bowl. Forget the wraps and rice, substitute riced palm noodles or cauliflower rice instead.
To amp up nutrition and fiber try serving with whole wheat tortilla or brown rice instead of white rice.
Serve with warm black beans for added protein and fiber
What are the macros?
If you divide this recipe into 4 servings, it will provide you with:
Calories: 292
Protein: 39g
Carbohydrate: 12g
Fat:11g
Fiber:4g
Note: Optional ingredients and tortillas of choice are not included in macros. It’s easy enough to log them separately as you customize your toppings and wraps! Learn more about macros here!
This is a classic egg roll filling that can be thrown together with a few ingredients from the grocery store, especially when you have pantry basics on hand! It’s perfect for low carb eating and can easily be made into a balanced meal by adding brown rice. I love this easy recipe for quick weeknight meals when I don’t feel like cooking because it has all the flavor of egg rolls, and helps me meet my macro minimums. It’s a new favorite!
olive oil – or another neutral oil like canola or vegetable
ground pork – you can also use ground turkey, ground beef or ground chicken. 80% lean ground pork or beef are my pick for low carb days where you need higher fat to meet calorie needs.
onion – if you have a fresh onion, use it. Frozen diced onion works well here too. I wouldn’t recommend using onion powder because the onion provides a nice texture.
bag of coleslaw mix – or shredded cabbage and carrot mix or even a broccoli slaw mix, no extra work because everything is perfectly shredded into small pieces.
salt and pepper
garlic – fresh garlic is great but I love the Dorot frozen cubes. It’s such a great shortcut product, 1 cube is 1 tsp and all the work is done for you!
ginger – fresh ginger is amazing but again, the Dorot frozen cubes are my go to. No work required and they last a while in the fridge. I can only find them at Trader Joes.
low-sodium soy sauce – I prefer low sodium but tamari or coconut aminos are good options
rice wine vinegar
sesame oil – or toasted sesame oil, whichever you have on hand. A little goes a long way to add flavor, so it’s worth having in your pantry!
Optional ingredients
green onions
sesame seeds
sriracha sauce
red pepper flakes
egg roll wrapper
If you’re a first time cook, you have to try this recipe! It’s a great addition to your meal plan and can be enjoyed a bunch of different ways do you don’t get bored with it! Check out these serving suggestions for a healthier alternative
Serving suggestions
Low carb
Cauliflower rice
Bean sprouts
Water chestnuts
String beans
Regular macros
Brown Rice – add extra carbs and fiber
White Rice – more traditional addition
Quinoa
Indulgent
Wonton wrappers – put this delicious filling in wrappers, spray with oil and air fry until crispy for a healthier spin on egg rolls
Wonton strips – top with wonton chips for a crunch
Spicy mayo – for drizzling
Yum yum sauce – for drizzling
Hoisin sauce – for drizzling
Meal Prep Tips
Be sure to use a large enough skillet, especially if you’re going to double the recipe!
For best results use medium heat to be sure nothing burns
Divide filling equally among 4 containers
Leftover egg roll filling should be stored in an airtight container
Macros Per Serving
374 calories
29g Fat
9g Carbs
21g Protein
Be sure to check back for other low carb recipes.
Egg Roll In A Bowl
Easy weeknight recipe that comes together with basic pantry staples and 2-3 fresh ingredients from the store!
Muffins are on a weekly rotation in our house. Whether they’re store bought or homemade, we love them. Enjoyed with a hot cup of coffee or a tall glass of milk, does a better, more convenient go-to breakfast or snack exist? Delicious muffins are actually quite easy to whip up, and they can easily be made without eggs – and they’re super easy to batch cook! In fact, you can even make vegan muffins quite easily with just a few substitutions.
I found this recipe online several years ago, jotted it down in my kitchen notebook and have been using it ever since!
Eggs are a nutrient dense food to have in your fridge, but there are times when they’re not available. More recently, they’ve become quite expensive and are about 3x’s the price they were just a year or two ago.
There are also those with egg allergies or dietary preferences such as vegan that simply choose not to eat eggs.
Making egg-free banana muffins with a flax egg is a great way to incorporate healthy plant based fat into your diet as well. My kids don’t even know the flax is in there!
My favorite Banana Muffin Recipe
I’ve tried a lot of banana muffin recipes. Many are high in fat and refined sugars, and the “better for you versions” often flop. My favorite recipe uses a combo of apple cider vinegar and flax seed that just gives them an overall comforting flavor, especially when they come right out of the oven. I also love this recipe because I can make them in a large mixing bowl and don’t have to pull out the stand mixer!
Ingredients you need for these quick eggless banana muffins
ground flaxseed
whole wheat flour
all purpose flour
warm water
cinnamon
nutmeg
baking powder
baking soda
kosher salt
1% milk
apple cider vinegar
maple syrup
canola or grape-seed oil, any neutral oil
vanilla extract
mashed overripe bananas
mini chocolate chips
Additions and Substitutions
What if I don’t have apple cider vinegar?
White vinegar or lemon juice will work well too! I would not suggest using a balsamic vinegar because that flavor is quite distinct. If you don’t have any vinegar on hand, you can also leave it out.
What can I use instead of whole wheat flour?
For this recipe, I like to use a flour mixture. It helps limit the number of different flours that I have in my pantry. You could easily use a whole wheat pastry flour or a white whole wheat flour instead. Alternatively, I have used all white flour without an issue in this recipe. When I’ve used 100% all purpose flour instead of a blend, I’ve found the muffin batter was just a bit thick and needed 1/4 cup more milk.
What can I use instead of flax seed?
Use 2 eggs and omit the water instead! No problem :). Read more about the flax egg here.
What can I use instead of maple syrup?
The natural sweetness from mashed bananas is enhanced by maple syrup but you could easily use an equal amount of agave or even honey. In an absolute pinch, you could use white sugar in this recipe, but I prefer to recommend more natural sources of sweetness.
Which oil is best to use?
Almost any oil will work here. Vegetable oil, sunflower oil even olive oil will work if you like the flavor! Melted butter is traditionally used in muffins to create a fluffy texture, but we use oil instead. Because oil is a fat that is liquid at room temperature, it’s a more heart healthy alternative. Coconut oil would work in this recipe but it would increase the saturated fat and contribute a distinct flavor.
Can I leave the chocolate chips out?
Yes, but I don’t know why you’d want to! Just kidding, there is a time and place for everything. I often make them without any add ins, and they disappear just as quickly! You can also add raisins, white chocolate chips, chopped walnuts or fresh blueberries.
Can I leave out the milk?
If you don’t have milk on hand or follow a dairy free lifestyle, soy milk, oat milk or almond milk will work perfectly fine. You could also use lactose free milk, unsweetened vanilla almond milk or a light refrigerated coconut milk instead. You could also use full fat milk or even fat free milk if that is what you have on hand.
Next, prepare your muffin pan by lining with paper liners. If you don’t have muffin cups, spray the muffin tray with nonstick spray.
Then, combine all of the dry ingredients in a large bowl.
Combine, all of the wet ingredients in another bowl. I like to use a 4 cup measurer for this.
Then add half the dry ingredients into the wet, and mix until combined. Add the remaining dry ingredients.
Once combined, add your optional mix in’s
Pour batter in to prepared muffin tin. I like to use an ice cream scoop or 1/3 cup measuring cup to ensure they’re all the same size.
This is a good time to add more optional mix in’s to the top of the muffins! OR, skip mixing them in and just add a few for interest on top! This is what they do at the coffee shop with caster sugar. They sprinkle it on top for extra crunch!
Slide the tray onto the center rack of the oven. Be sure it’s a preheated oven!
Set timer for 20 minutes or until a toothpick comes out clean.
Let them cool down on a wire rack and store in the fridge in an airtight container for up to a week!
Eggless Banana Muffins
Healthy banana muffins made with flax and limited sugars
Next, prepare your muffin pan by lining with paper liners. If you don't have muffin cups, spray the muffin tray with nonstick spray.
Then, combine all of the dry ingredients in a large bowl.
Combine, all of the wet ingredients in another bowl. I like to use a 4 cup measurer for this.
Then add half the dry ingredients into the wet, and mix until combined. Add the remaining dry ingredients.
Once combined, add your optional mix in's.
Pour batter in to prepared muffin tin. I like to use an ice cream scoop or 1/3 cup measuring cup to ensure they're all the same size.
This is a good time to add more optional mix in's to the top of the muffins! OR, skip mixing them in and just add a few for interest on top! This is what they do at the coffee shop with caster sugar. They sprinkle it on top for extra crunch!
Slide the tray onto the center rack of the oven. Be sure it's a preheated oven!
Set timer for 20 minutes or until a toothpick comes out clean.
Let them cool down on a wire rack and store in the fridge in an airtight container for up to a week!
I’m a chef, registered dietitian, foodie, wife and mom. If you’re looking for quick and healthy meal inspiration that serves YOU and your family well, then you’ve come to the right place!
When the calendar turns to November, my usual salad just won’t do. I usually turn to warm and comforting foods, but I find that roasted vegetables on top of arugula are just one of those hearty salads that you just want seconds of! I love this as a meal prep lunch for the work week, but it would also be a beautiful and unexpected addition to any Thanksgiving table.
I am the Registered Dietitian for Dole Food Company and they generously covered the cost of ingredients for this recipe.
What is farro?
Farro is an ancient grain that has a nutty flavor and a pleasantly chewy texture when cooked. It looks a lot like barley. The great thing about it is that it doesn’t get mushy, even if you overcook it!
Ingredients you need for Harvest Farro Salad
farro
red onion
sweet potatoes
olive oil
salt and cinnamon
lemon juice
chopped fresh parsley
honey
baby Arugula
pomegranate arils
pepitas or pumpkin seeds
Tips for putting it all together!
Prepare your farro in advance, according to package directions, remove excess liquid once done cooking.
Use a rimmed baking sheet, lined with nonstick foil when roasting vegetables.
Let the farro and veggies come to room temperature before laying salad.
Substitutions & Additions
Instead of sweet potato you could use butternut squash
If you don’t have canned mandarins, use fresh!
If you don’t have farro you could use barley, wheat berries, quinoa or whole grain brown rice.
Carmelized brussels sprouts would be an amazing addition
A beautiful garnish would be goat cheese or feta cheese crumbles.
If you don’t have pomegranate arils you could always use chopped apple.
If you don’t have lemon juice you can use tangy apple cider vinaigrette or vinegar instead!
Nutrition Rundown
While this salad isn’t gluten free because of the farro, it could easily be made without gluten by substituting another whole and hearty grain. Try quinoa!
This recipe is naturally vegan and vegetarian and chock full of antioxidants from ingredients like arugula, pomegranate, sweet potato and pepitas!
Farro is an excellent source of fiber which helps keep us full, but it also helps keep our digestive system regular and happy! It’s also a wonderful source of complex carbohydrates which provides that immediate satisfaction for the brain, but has the added fiber to be a longer burning fuel for the body. Farro also contributes iron and magnesium to the diet.
How to cook farro
I just followed the package instructions which was to use 1 cup dry farro and 2 cups of water. Bring them to a boil and then reduce down to a simmer and cook for about 40 minutes until all the water was absorbed.
PRO TIP: rinse your farro after it’s done cooking to prevent further cooking!
What to do with leftover farro
I has leftover farro when preparing this recipe, so if that’s the case with you, here are a few ideas to help you.
Serve it like oatmeal with milk and honey
Fry it up like fried rice with veggies and an egg or shrimp
Preheat oven to 425°F; line a rimmed baking pan with nonstick foil. Prepare farro as label directs; cool.
Toss onion, potato, 1 tablespoon oil, ½ teaspoon salt and cinnamon in a large bowl; spread on prepared pan. Roast onion mixture 25 minutes or until golden brown and tender, stirring once.
Whisk lemon juice, parsley, honey and remaining 1 teaspoon salt in a separate large bowl; whisking constantly, slowly drizzle in remaining 3 tablespoons oil to emulsify. Fold in arugula, Mandarins, farro and onion mixture. Makes about 7 cups.
Serve salad sprinkled with pomegranate arils and pepitas.
