Cooking With My Kid Recipe Archive

On this page, you’ll find a complete archive of the recipes that have previously appeared on Cooking With My Kid.

You can read more about our acquisition of Cooking With My Kid here.

Use the table of contents to jump to a specific recipe.

Cheesy Shells And Peas

This pasta dish is a surefire way to get your kids to eat their peas. After all, who can resist anything covered with a luxuriously rich cheese sauce? This dish comes together in about 20 minutes, making it perfect even for busy weeknight dinners.

Related: Kraft mac and cheese without milk

Prep time: 5 minutes
Cook time: 13 minutes
Nutrition: 203 calories

Ingredients

• ½ lb medium shell pasta
• 1 ½ cup frozen peas
• 1 cup shredded part-skim mozzarella
• ½ cup low-fat milk
• 2 tbsp butter
• 2 tbsp all-purpose flour
• salt and pepper

Instructions

1. Transfer frozen peas to a metal colander over the sink. Fill a medium-sized pot with water and bring to a boil. Cook the pasta shells for 7 minutes or until al dente.
2. In a small sauce pan over medium low heat, melt butter. Add flour and stir until thick. Pour in the milk, while whisking. Slowly add the mozzarella and cheddar. Keep whisking as the cheese melts and the sauce becomes thick and creamy. Turn down the heat to very low.
3. Drain the pasta over the frozen peas. This will cook them perfectly. Return the shells and peas to the pot and pour in the cheese mixture. Give it a mix to ensure the shells are fully coated. Season with salt and pepper.
4. You need to be careful reheating this pasta because of the cream sauce, but it is possible as long as you’re careful and follow my guide!

Chicken Meatballs

These chicken meatballs deserve a spot in your weekly rotation. They’re made with organic chicken and a secret ingredient that makes them extra moist – buttermilk-soaked bread! These morsels are then browned in the skillet and finished with tomato sauce to make them oh-so-flavorful. Here’s some inspiration on what to serve with meatballs.

And if you want to meal prep, I did an experiment to find out the best way to reheat meatballs.

Serves: 6
Prep time: 15 minutes
Cook time: 35 minutes
Nutrition: 210 calories

Equipment

• 1 Frying pan
• 1 Oven-safe pot

Ingredients

• 2 slices bread, cubed
• ½ cup buttermilk
• 1 pound ground chicken
• 3 tbsp grated parmesan
• 1 shallot, finely minced
• 1 large egg
• 1 tsp dried parsley
• salt and freshly cracked pepper
• 3 tbsp vegetable oil
• 24 oz tomato sauce

Instructions

1. Preheat the oven to 350 degrees. Mash the cubed bread with buttermilk and let it sit until it becomes a paste (about 12 minutes).
2. Mix the bread paste and the rest of the ingredients together, except for the tomato sauce.
3. Roll the mixture into 1-inch balls.
4. Heat a large frying pan with oil over medium heat. When the oil is shimmering, lightly brown the meatballs in batches.
5. Transfer browned meatballs into your oven-safe pot and cover with the tomato sauce. Simmer everything in the oven for 30-40 minutes, or until the meatballs are cooked through.

Baked Pumpkin Oatmeal

You’ve heard about baked oatmeal, but how about baking it straight into a pumpkin? Not only will you get delicious spiced oatmeal, but you can also enjoy your sugar pumpkin’s sweet-savory flesh. And no matter what fixings you add (fruit, nuts ,etc.) this breakfast treat will taste like fall.

Prep time: 15 minutes
Cook time: 40 minutes
Nutrition: 265 calories

Ingredients

• 2 sugar pumpkins
• 1 tbsp melted butter or canola oil
• 1 tsp baking soda
• ½ cup unsweetened apple sauce
• 1 tsp ground cinnamon
• 2 tbsp brown sugar
• 1 egg
• ¾ cup low-fat milk, add more for a milkier consistency
• 1 Granny Smith apple, peeled and diced small
• extra brown sugar, for sprinkling
• extra milk, for splashing (optional)

Instructions

1. Preheat the oven to 375 degrees. Cut the top off your pumpkin and clean out the insides (don’t toss the seeds – they’re great for roasting), and set aside.
2. In a large bowl, combine the rest of the ingredients except for the extra sugar and milk.
3. Divide the batter evenly between the two pumpkins and sprinkle with the extra sugar before baking them for 45 minutes to an hour or until the pumpkin’s flesh is tender and the oatmeal is cooked.
4. Add the splash of milk before serving.

Notes

• Don’t forget to scrape some of the pumpkin flesh when scooping out the oatmeal.
• If you want to cook the pumpkins with the tops on, soak the stems in water and make sure they’re away from the heat source. 

Bacon Egg And Cheese Biscuit Muffins

These savory biscuit muffins are guaranteed to impress and they couldn’t be easier to make. We stuffed pre-packaged biscuit dough into the muffin cups, which makes a well for the bacon, egg, and cheese filling. Psst… use veggie bacon or skip it all together for a vegetarian-friendly twist.

Prep time: 5 minutes
Cook time: 20 minutes
Nutrition: 380 calories

Equipment

• 1 muffin tin

Ingredients

• 1 package biscuit dough
• 3 eggs
• 3 tbsp milk
• ⅓ cup shredded cheddar
• 4 slices turkey bacon,
• salt and pepper

Instructions

1. Preheat the oven to 400 degrees. Over a hot pan, cook the bacon until crisp and chop them into small bits.
2. In a bowl, whisk together the eggs, milk, salt, and pepper then set aside.
3. Roll out the biscuit dough, making each is slightly bigger than the cups in your muffin tin.
4. Grease the muffin tins then push the biscuit dough all the way down and along the sides of each cup, with the ridges hanging over the edge.
5. Divide the shredded cheese equally in each cup, then fill with the egg mixture only about halfway through to prevent it from overflowing when the biscuits puff up.
6. Sprinkle with bacon and bake for 10-12 minutes or until the biscuits are golden and the eggs are set.

Notes

• Use veggie bacon to make these muffins meat-free, but don’t cook them. Just defrost and chop the veggie bacon slices, then add them before baking the muffins. 

Baked Maple Cinnamon Donuts

Indulge in these sugary baked donuts with less guilt. Not only are they lighter because they’re baked, but they’re naturally sweetened with real maple syrup instead of refined sugar. And unlike yeasted donuts, there’s no proofing time for these decadent treats.

Prep time: 10 minutes
Cook time: 10 minutes
Nutrition: 413 calories

Equipment

• donut pan

Ingredients

• 1 cup all-purpose flour
• ¾ tsp baking powder
• ¾ tsp baking soda
• pinch of salt
• 1 egg, lightly beaten
• 6 oz non-fat organic vanilla yogurt
• 1 tbsp canola oil
• 2 tsp lemon juice
• 2 ½ tbsp real maple syrup
• 1 ½ tsp cinnamon
• ½ cup sugar
• 2 tbsp butter, melted

Instructions

1. Preheat the oven to 400 degrees. Mix the sugar and cinnamon, then set aside.
2. In a large bowl, whisk together all the dry ingredients. In another bowl, stir the oil, lemon juice, maple syrup, egg, and yogurt.
3. Make a well in the middle of the dry ingredients and pour in the wet mixture. Gently fold everything until combined.
4. Transfer the thick batter into a piping bag then pipe it into the greased donut pan. Bake for 10 minutes or until golden brown.
5. Flip the baked donuts over a cooling rack, then brush them with butter before dipping each in the cinnamon-sugar mixture.
6. Reheat the leftovers in the microwave covered with a damp paper towel (for more donut reheating options check out my guide).

Cinnamon Sugar Popcorn

The best things in life are simple, like this cinnamon sugar popcorn! It tastes way better than the microwaved version and works as a budget-friendly edible gift. Just fill a jar with the uncooked kernels, print out this recipe, and seal the jar with a bow.

Note: if you’re having trouble getting the seasoning to stick to your popcorn I have the perfect solution.

Cook time: 10 minutes
Nutrition: 290 calories

Equipment

• 1 large pot

Ingredients

• ½ cup organic popcorn kernels
• vegetable oil
• 2 tbsp granulated sugar
• 1 tsp ground cinnamon

Instructions

1. Mix the sugar and cinnamon.
2. Over medium heat, cover the bottom of the pot with oil.
3. Add kernels, cover the pot loosely and wait for the popping. Once it starts, lower the heat and shake the pot.
4. When the popping slows down, remove from heat. While still warm, sprinkle the cinnamon-sugar mixture over the popped corn and stir well.
5. If you have any leftovers, check out the experiment I did to find the best way to reheat popcorn.

Easy Gingerbread House

Gingerbread houses don’t have to be difficult. We used graham crackers instead of baking gingerbread so we can get right on to the most important and fun part of making these houses – the decorating!

Prep time: 10 minutes
Nutrition: 300 calories

Equipment

• 1 square piece of cardboard
• aluminum foil
• 1 muffin tin
• 1 pastry bag with a round tip, see notes

Ingredients

• 6 graham crackers, intact
• 1 lb powdered sugar
• 2 pasteurized eggs, see notes
• 1 cup water
• variety of candy

Instructions

1. Cover the carboard with aluminum foil and separate the candies into the muffin tins.
2. Using an electric mixer, beat together the egg whites, sugar, and water until it becomes smooth and develops a shiny, ribbon-like consistency. Transfer the mixture into a piping bag and set aside.
3. To form the front and back doors of the house, get two graham crackers and using a serrated knife, saw off an angle line from the center of the longside to the centerline of either side to form a peak. Set aside.
4. Pipe a line of icing on the carboard and attach an uncut graham cracker. This serves as a wall of the house. Pipe more frosting on the wall and attach one of the door pieces.
5. Along the other side of the attached door piece, pipe another line of icing on the cracker and the carboard to attach another uncut graham cracker. Three walls of the house should be up by now.
6. Pipe frosting on either side of the uncut graham crackers to attach the other door piece. To form the roof, pipe icing on the tops of each wall and door pieces to attach the remaining uncut graham crackers.
7. Reinforce the roof and walls with extra layer of icing. When finished, let the icing set for 5 minutes and press to enforce when needed.

Waffle Iron French Toast

Making French toast on busy weekdays is possible with the help of a waffle iron. It’s way easier and creates less mess! We add the syrup in the custard for the bread to soak in so, you can enjoy the flavor of maple syrup on the go. And if you have leftovers, waffles are really easy to reheat.

Ingredients

• 4 slices bread, crusts removed
• 2 eggs
• ⅓ cup low-fat milk (find out the best milk substitute for waffles here)
• 1 tbsp maple syrup
• 1 tsp powdered sugar
• ½ tsp cinnamon

Instructions

1. Preheat your waffle iron. Mix powdered sugar and cinnamon and set aside.
2. In a shallow bowl, whisk together eggs, milk, and syrup. When the waffle iron is ready, dip a piece of bread in the mixture and make sure both sides are well-soaked.
3. Grease the waffle iron before placing the soaked bread. Shut the lid and cook until brown and crispy.
4. Sprinkle with the cinnamon-sugar mixture before serving.

Pumpkin Muffins

Traditional pumpkin muffins are usually dense but these ones are the complete opposite. The game-changing ingredient? Greek yogurt. It made these muffins delightfully light and airy, but still moist. We can’t stop eating them!

Prep time:15 minutes
Cook time: 8 minutes
Calories: 300 calories

Equipment

• 1 mini muffin tins

Ingredients

• 1 ½ cups flour
• ¾ cup sugar
• 1 tsp baking powder
• 1 tsp baking soda
• pinch of salt
• 1 tsp pumpkin spice
• 1 can 100% pumpkin puree
• 2 large eggs, lightly beaten
• ½ cup canola or vegetable oil
• ⅓ cup low-fat Greek yogurtb

Instructions

1. Preheat oven to 400 degrees. Grease mini muffins with cooking spray.
2. Mix the flour, sugar, baking powder, baking soda, pumpkin pie, and salt in a large bowl. In a separate bowl, whisk the pumpkin, eggs, oil, and yogurt.
3. Combine the wet and dry ingredients and mix well until everything gets incorporated. Spoon the batter into the muffin tin.
4. Bake for 8-10 minutes or until the toothpick comes out clean.
5. Muffins reheat well in the oven, but you can learn about more reheating methods here.

Crustless Quiche In A Cup

These crustless quiches are a great way to incorporate more veggies into your meals. The broccoli florets are chopped so finely that even the pickiest eaters won’t be able to distinguish them, especially with all the cheese mixed in. Psst… if you have leftovers check out my guide on how to reheat quiche here.

Prep time: 10 minutes
Cook time: 30 minutes
Nutrition: 165 calories

Equipment

• 3 mugs see notes

Ingredients

• 4 eggs
• 4 egg whites
• ½ cup low-fat milk
• ½ cup part-skim mozzarella cheese shredded
• ½ cup cheddar cheese shredded
• 2 cups fresh broccoli florets
• fresh pepper and salt

Instructions

1. Preheat the oven to 350 degrees. Blanch the broccoli in boiling water, then dry and chop finely. Set aside.
2. In a large bowl, lightly whisk the eggs and whites. Add milk and continue to whisk until everything is incorporated. Set aside 2-3 tablespoons of cheese before adding the rest with the broccoli and the egg mixture.
3. Season the mixture with salt and pepper to taste. Grease the mugs or ramekins and place on a baking sheet.
4. Divide the egg mixture between the cups and sprinkle with the remaining cheddar cheese before baking for 30-40 minutes or until lightly golden.

Notes

• Using 8 oz ramekins will yield four servings. 
• Need some idea’s on what to serve with your quiche? I’ve got a great list!

Baked Spaghetti Squash

Curb your pasta cravings with this healthier baked spaghetti squash (and check out what to eat with spaghetti squash here). These faux noodles are more prone to getting soggy, though. But a trick I learned is to drain them in a colander while you prep the sauce. The additional baking also helps keep their al dente-like texture.

Prep time: 15 minutes
Cook time: 45 minutes
Nutrition: 175 calories

Equipment

• 4 ramekins, see notes

Ingredients

• ½ lb ground turkey or chicken (optional)
• 1 tbsp olive oil
• 1 large spaghetti squash
• 1 egg
• 2 cups tomato sauce
• 1 cup part-skim ricotta cheese, shredded
• 1 tsp fresh oregano
• 5 fresh basil leaves, torn
• salt and ground pepper

Instructions

• Preheat the oven to 350 degrees. Poke the spaghetti squash with a fork 10 times and microwave for 10-12 minutes. Stop every 3-4 minutes to turn the squash. You’ll know it’s cooked when the skin starts to buckle.
• Split the squash open and set aside to cool. Heat a non-stick pan over medium-high heat for 3-4 minutes before adding oil and the ground turkey. Just cook the meat until browned, it will continue cooking in the oven.
• Shred the squash with a fork to form noodle-like strands. Transfer the faux noodles in a colander and let drain.
• In a large bowl, mix the sauce, ricotta, egg, one cup of the mozzarella, oregano, basil, salt, and pepper. Add the drained spaghetti squash into the same bowl and mix until the faux noodles are fully coated.
• Place one scoop of the squash mixture in the ramekins. Add a layer of browned meat, then top with another scoop of the squash mixture.
• Sprinkle remaining cheese on top of the ramekins and bake for 35-45 minutes or until the squash is set and the cheese is melted and bubbly.
• Let cool for five minutes before serving.

Notes

• You can use a pie pan instead of ramekins.

Broccoli Cheddar Biscuit Muffins

These savory biscuit muffins are a healthy, easy-to-make treat for your kids. They’re made with pre-packaged biscuit dough as a base and a classic combo of blanched broccoli florets and cheddar cheese as the filling. Under the high heat, the cheese gets melty and gooey, while the florets roast nicely. Yum!

Prep time: 10 minutes
Cook time: 10 minutes
Nutrition: 299 calories

Equipment

• 1 muffin tin

Ingredients

• 1 package ready-to-bake biscuit dough
• 2 cups broccoli florets, blanched and chopped
• ½ cup shredded cheddar cheese

Instructions

1. Preheat the oven to 400 degrees. Grease a muffin tin with cooking spray.
2. Press one biscuit into each greased muffin cup and then press down to create a hole in the middle.
3. Fill the hole with the blanched broccoli florets and sprinkle with cheddar cheese before baking for 10-12 minutes or until the biscuits are golden brown. Serve warm.

Peach And Friends Cobbler Pie

A cobbler is the perfect way to enjoy extra juicy peaches while satisfying your cravings for buttery pie crust. This classic dessert is always better when chock-full of fruit, so I added apples and blueberries to beef it up.

Prep time: 30 minutes
Cook time: 45 minutes
Nutrition: 220 calories

Equipment

• 1 9-inch pie plate
• 1 pastry brush
• 1 blender or food processor

Ingredients

• 1 buttery pie crust
• 1 egg white
• 4 cups fresh peaches peeled and sliced
• 1 cup Granny Smith apples peeled and sliced
• 1 pint blueberries
• ¼ cup unsalted butter
• 1 ½ tbsp all-purpose flour
• ¼ cup white sugar
• ¼ cup brown sugar packed
• 1 tbsp water
• ½ tsp cornstarch
• 1 tsp cinnamon

Topping Ingredients

• 1 stick chilled butter diced
• ¾ cup brown sugar
• ¾ cup flour
• ¾ cup old-fashioned oatmeal
• ½ teaspoon cinnamon
• pinch of salt

Instructions

• Place the peaches, apples, and blueberries in a colander in your sink and toss with lemon juice. Mix water and cornstarch together.
• Melt butter in a sauce pan then stir in flour to form a paste. Add white sugar, brown sugar, and the water/cornstarch mixture; bring the mixture to a boil, then reduce the temperature and simmer for 5 minutes.
• Preheat the oven to 425 degrees. Place the dough into a 9-inch pie plate, making sure the bottom and sides are covered. Crimp the edges, then brush the bottom of the pie with egg whites.
• Fill the crust with fruit and drizzle your sugar and butter mixture.
• Toss all the ingredients for the topping in a food processor or blender and give them a blitz until they form pebble-sized clusters. Sprinkle on top of the fruit.
• Bake pie for 15 minutes at 425 degrees then reduce the temperature to 350 degrees. Continue baking for 35-45 minutes.
• Serve warm with a scoop of vanilla ice cream.

Caramelized Pumpkin Seeds

Don’t want to wait for your fresh pumpkin seeds to dry? Toast them instead! It’s a quicker method and works even if the seeds are moist. Just remember to push them around to make sure they get toasted evenly. Sprinkle them with sugar and salt and you’ve got the ultimate treat.

Prep time: 5 minutes
Cook time: 8 minutes
Nutrition: 520 calories

Equipment

• 1 Non-stick frying pan

Ingredients

• 1 ½ cups fresh pumpkin seeds, cleaned and patted dry
• 2 tbsp brown sugar
• pinch of kosher salt
• olive oil cooking spray

Instructions

1. Place your frying pan over medium-heat and add the pumpkin seeds. Mix them around as 7they toast so they cook evenly and don’t stick to the pan.
2. When they start to pop and peel, take one out, let it cool for a bit and taste. If it’s not yet crunchy, continue toasting the rest for a minute or two.
3. Turn the heat down to low and spritz the seeds with the cooking spray. Sprinkle the sugar into the pan and stir the seeds as the sugar melts. Turn off the heat and add a dash of salt.
4. Let the seeds cool down before serving.

Bite Sized Greek Salad

These salad skewers are the perfect appetizer to serve at any gathering. They’re light , super healthy, and easy to pick-up. And the best part? Your kids can even help in skewering! Just put together an assembly line and you’re good to go.

Related: what to serve with greek salad

Prep time: 25 minutes
Nutrition: 100 calories

Equipment

• toothpicks

Ingredients

• 3 Persian cucumbers, sliced in rounds
• 1 ½ pints cherry tomatoes, (buy the smallest you can find)
• 1 cup pitted Kalamata olives, halved
• 1 block feta, cubed
• 1 tbsp fresh lemon juice
• 2 tbsp olive oil
• ¾ tsp oregano
• fresh pepper

Instructions

1. Set up an assembly line with the veggies and feta in bowls.
2. Use a toothpick to skewer a tomato, cucumber, then the olive (cut side facing down) and finish with a feta cube. Place the skewer on a platter in an upright position and repeat until all the ingredients are used up.
3. Combine lemon juice, olive oil, fresh pepper (to taste) and oregano in a jar and shake until everything is incorporated. Drizzle the dressing over the skewers right before serving.

Cucumber Limeade

This is the most refreshing drink you’ll ever make. The combination of zesty limes and simple syrup strikes the perfect balance between tart and sweetness. While the crisp, cooling cucumbers make this extra special.

Related: how to make soda flat fast

Prep time: 10 minutes
Nutrition: 26 calories

Ingredients

• 1 cup boiling water
• 1 cup sugar
• 1 cup freshly squeezed lime juice
• 5 cups cool water
• 1 cucumber, sliced

Instructions

1. Stir sugar in the boiling water to create a simple syrup.
2. Combine the lime juice, cool water, and syrup in a pitcher. Add the cucumbers and leave it to rest in the fridge
3. When ready to serve, pour over ice.

Gluten Free White Bean Chive Cakes With Heirloom tomatoes

Whether you’re gluten-sensitive or just looking for interesting recipes, these white bean cakes are a must-try. They’re hearty and tasty, with deliciously golden crusts, thanks to cornmeal. And if you don’t like the tomatoes, you can skip them and go with a salad or enjoy these delicious white bean cakes on their own.

Prep time: 10 minutes
Cook time: 8 minutes
Nutrition: 165 calories

Ingredients

• 15 oz organic white beans, 2 cans
• 1 shallots, finely diced
• 1 medium carrot, finely grated
• ⅓ cup yellow cornmeal, add more if your mixture is too wet
• 1 tablespoon fresh chives, chopped
• coarse salt and ground black pepper
• ¼ cup extra-virgin olive oil
• 3 large heirloom tomatoes, sliced

Instructions

1. Reserve 2 tablespoons of the white beans before fully draining. Transfer drained beans into a bowl and mash.
2. Mix shallots, carrots, cornmeal, and chives with the mashed white beans. Add a tablespoon of the bean liquid for moisture. If the mixture is still dry, add the rest of the reserved liquid.
3. Place a large skillet over medium-high heat and add two tablespoons of oil. While waiting, shape the white bean mixture into patties around 2 ½ inches.
4. When the pan is hot, fry the patties in batches until crispy. This may take 2-3 minutes per side. Serve on top of Heirloom tomato slices.

Smores Bars

Prep time: 15 minutes
Cook time: 30 minutes
Nutrition: 311 calories

Equipment

• 8-inch square baking pan

Ingredients

• 1 stick butter room temperature
• ½ cup sugar
• 2 king-sized milk chocolate bars
• 1 large egg
• 1 ½ cups marshmallow creme/fluff
• 1 tsp vanilla extract
• 1 ⅓ cups all-purpose flour
• 7 full-sized graham crackers crushed into fine powder
• 1 tsp baking powder
• ¼ tsp salt

Instructions

1. Preheat the oven to 350 degrees. Grease your 8-inch square baking pan.
2. With an electric mixer, cream butter and sugar until fluffy in a bowl. Mix in egg and vanilla, then set aside.
3. In another bowl, combine the flour, graham cracker crumbs, baking powder and salt. Slowly add this dry mixture into the creamed butter to form a dough.
4. Press half of the dough into an even layer on the bottom of the greased pan. Place the two chocolate bars on the dough side by side and generously spread marshmallow fluff over them.
5. Cover everything with the remaining dough. The easiest way is to flatten it into shingles and laying them together.
6. Bake for 30-35 minutes or until lightly golden. Let it cool completely before cutting into bars.

Edible Party Horns

Ingredients

• 1 package sugar cones
• 12 oz bag of chocolate chips
• 1 bottle multi-colored nonpareil sprinkles
• frosting tubes

Instructions

1. Place chocolate chips into a microwave-safe bowl and microwave in 30-second blasts on low. Give them a stir in between intervals until melted and glossy.
2. Dip the sugar cones in the melted chocolate. Ensure every inch is covered. Coat the chocolate-covered cones with the sprinkles and leave to dry for 30 minutes until the chocolate hardens.
3. With your frosting tubes, pipe the incoming year on each cone and let dry for at least 30 minutes before serving.

Rice Cooker Black Bean Chili

Chili is traditionally cooked over the stovetop, but making it in the rice cooker is a game-changer. It freed me up to pull the rest of the meal together and makes clean-up way easier. You can even leave it on the warm function to ensure the chili stays warm while waiting for guests or preparing your chili side dishes!

Prep time: 10 minutes
Cook time: 45 minutes
Nutrition: 250 calories

Ingredients

• 1 tbsp olive oil
• 2 carrots, diced
• ½ onions, diced
• 3 cans black beans, drain and rinse two cans, only drain the other
• 2 tbsp chili powder
• 1 tbsp cumin
• 1 can vegetarian refried black beans
• 1 can chopped tomatoes
• 1 cup vegetable broth
• pinch of salt

For serving

• cheddar cheese, shredded
• avocado, chopped

Instructions

1. Over medium heat, sauté onions and olive oil in a large pot until translucent. Add carrots and garlic and cook until the carrots are barely tender.
2. Transfer everything into your rice cooker and add the broth, tomatoes, cumin, and chili powder. Start your rice cooker on the quick-cook setting (see notes).
3. Once quick-cook is done, add the black beans and start another quick-cook cycle. When finished, mix the refried beans and leave the rice cooker on warm to heat them up.
4. Serve with shredded cheddar cheese and chopped avocado.

Notes

• Use regular setting if you don’t have the quick-cook setting. This will add another 20 minutes to the cooking time.
• The best way to reheat chili is on the stove, but you can also use the microwave or the oven.

Pumpkin Pie French Toast

This baked French toast is excellent when you’re having company, and here are some ideas on what to serve with it. It can be made advance and reheated for your guests. But the best part is how tasty it is – picture spiced bread layered with creamy pumpkin custard. This is decadent but still slightly healthier so you can indulge with a little less guilt.

Prep time: 45 minutes
Cook time: 30 minutes
Nutrition: 245 calories

Equipment

• 1 9-inch square baking pan

Ingredients

• 6 slices challah bread
• 3 eggs
• 2 egg whites
• 1 cup low-fat milk
• ¼ cup maple syrup
• 1 cup 100% pure canned pumpkin
• 1 tbsp pumpkin pie spices
• powdered sugar, for dusting
• maple syrup, for serving

Instructions

1. Cut the slices of challah into quarters, then set aside. In a large bowl, combine the eggs, milk, maple syrup, pumpkin, and pumpkin spice.
2. Grease a 9-inch square baking pan and layer the bottom with the challah slices. Assemble another layer on top, then pour the pumpkin mixture all over, ensuring every inch is covered. Let the bread soak for 45 minutes
3. While waiting, preheat the oven to 350 degrees. After soaking, place the baking pan on the middle rack of the oven and bake for 30-45 minutes or until the bread is golden brown.
4. Cut into six squares and dust with powdered sugar and drizzle with maple syrup before serving.

Fresh Strawberry Lemonade

Typical strawberry lemonade recipes usually involves lots of sugar, so we opted to use agave nectar instead. It’s sweeter than sugar so you’ll need less. Plus, it’ll balance your lemonade’s citrusy flavors, giving you the perfect sweet-tart twist.

Related: what to do if you’ve overdone the lemon juice in any dish

Prep time: 10 minutes
Calories: 30 calories

Equipment

• 1 Blender

Ingredients

• 1 ½ cup fresh strawberries, hulled and halved
• ¼ cup agave nectar
• 2 ½ cups fresh water
• 2 large lemons, juiced
• extra strawberries, for garnish

Instructions

1. In a blender, blitz strawberries, lemon juice, and agave nectar on high until smooth. Transfer the mixture into a pitcher and add water.
2. Stir well to incorporate everything and refrigerate until chilled. Serve over ice and garnish with extra strawberries.

Mini Strawberry Pies

Baking strawberry pies in muffin tins is an excellent alternative to baking a whole pie. They’re perfect for sharing and your kids can even be your little helpers for these. You can give them tasks like cutting out the dough circles, filling the dough-lined tins, and sprinkling the toppings.

Prep time: 30 minutes
Cook time: 40 minutes
Nutrition: 328 calories

Equipment

• 1 muffin tin

Ingredients

• 5 cups strawberries, hulled and halved
• ½ cup granulated sugar
• 1 tbsp cornstarch
• 2 tsp fresh lemon juice
• 2 ready-made pie crust dough
• ¾ cup flour
• ¼ cup brown sugar, packed
• ½ tsp apple pie spice
• 6 tbsp butter, cubed

Instructions

1. Preheat the oven to 350 degrees. Toss strawberries with the granulated sugar in a large bowl and leave them to rest for 30 minutes.
2. In a medium-sized bowl, combine the flour, brown sugar, and apple spice. Add the butter cubes and using your fingers, clump them together to form the crumble topping. Set aside.
3. Flour your working surface before placing the pie crust. Punch out circles that are slightly bigger than the cups in your muffin tin. Press down the dough circles in each cup, ensuring the sides are covered.
4. Drain the strawberries well before mixing them with lemon juice and cornstarch. Spoon the berries into the dough-lined cups and top with the crumble.
5. Bake in the oven for 40 minutes to an hour or until the pie crust is golden and the berries are bubbly.
6. Let them cool completely before removing in the muffin tin. Serve with ice cream or whipped cream.

Mediterranean Seven Layer Dip

The classic 7-layer dip gets a healthier upgrade with the help of Mediterranean flavors. Instead of refried beans and guacamole, I used creamy tzatziki and hummus. These go great with tortilla chips or try pita chips for the ultimate Mediterranean-style treat.

Prep time: 10 minutes
Calories: 215 calories

Ingredients

• 17 oz hummus
• 1 cup tzatziki, homemade or store-bought
• 2 plum tomatoes, diced and drained
• 16 oz can of sliced black olives, drained
• 1 cup crumbled feta
• ⅓ cup pine nuts
• 3 scallions, sliced
• olive oil
• salt and pepper

Instructions

1. Fill the bottom of a rimmed serving dish with hummus. Spread a generous layer of tzatziki on top.
2. Over this, add the following in order: tomato, black olives, feta, pine nuts, and scallions. Drizzle everything with olive oil and sprinkle a dash of salt and pepper. Serve with pita chips.

Notes

• Not a fan of tzatziki? Baba ghanoush is another excellent option.

Festive Watermelon Stars

This is an easy and fun way to serve watermelon. And as your kids munch on these fruity stars, you can enjoy the scraps – win-win! I used baby seedless watermelon because they’re sweeter than other variety.

Prep time: 9 minutes
Calories: 30 calories

Equipment

• star-shape cookie cutter

Ingredients

• 1 baby seedless watermelon

Instructions

• Break down the watermelon into ½ inch-thick slices. Lay flat and using your cookie cutter, punch out star shapes.

Hugs And Kisses Pancakes

These pancakes aren’t just adorable, they’re healthy too. I used whole wheat flour, low-fat milk, and just a small amount of sugar since you can drizzle them with maple syrup or dust them with powdered sugar upon serving. And let me tell you, the kids were none the wiser! Pancakes are really easy to reheat the next day too.

Prep time: 12 minutes
Cook time: 8 minutes
Nutrition: 230 calories

Equipment

• griddle

Ingredients

• 2 cups whole wheat flour
• 3 tbsp sugar
• 2 tsp baking powder
• 1 tsp baking soda
• 2 eggs
• pinch of salt
• 2 cups low-fat buttermilk
• 2 tbsp butter, melted

Instructions

1. Preheat the griddle to medium heat. Combine all the dry ingredients in a medium-sized bowl and the wet ingredients in a larger bowl.
2. Careflly mix the wet and dry ingredients until fully incorporated in a batter. (don’t overmix!)
3. To check if the griddle is hot, splash a bit of water – if it sizzles, you’re ready to cook the pancakes. Turn the heat down to medium-low and grease with cooking spray.
4. Using a ladle or squirt bottle to form the pancake batter into X and O shapes on the griddle. When the batter starts to bubble, flip the pancakes and continue cooking until golden.
5. Sprinkle with powdered sugar before serving.

Gluten Free Monster Cookies

Who says celiacs can’t enjoy cookies anymore? I used gluten-free oats in place of flour to create these delicious cookies. And not only are they filled with chocolate chips, but they’re also loaded with crunchy M&Ms. Learn how to reheat your cookies here (I experimented to find the best ways!)

Prep time: 15 minutes
Cook time: 10 minutes
Nutrition: 425 calories

Ingredients

• 2 sticks of butter, softened
• 1 cup granulated sugar
• 1 cup brown sugar, packed
• 3 large eggs
• ½ tsp vanilla extract
• ½ tsp corn sytup
• 2 tsp baking soda
• 1 ½ cups creamy peanut butter
• 4 ½ cups gluten-free rolled oats
• 2 cups chocolate chips
• 2 cups regular M&Ms

Instructions

1. Preheat the oven to 350 degrees. Cream the butter, brown, and white sugar in a bowl.
2. Crack the eggs one at a time into the butter mixture and in between each, add the vanilla, corn syrup, baking soda, and peanut butter. Mix until everything is well-incorporated.
3. Mix the oats then the chocolate chips into the butter mixture. Once both are fully incorporated, add the M&M’s. and mix well.
4. Use a tablespoon to scoop the dough and roll into balls. Place the rolled dough on the grease cookie sheet, at least two inches apart from one another.
5. Bake the cookies for 10-12 minutes or until the edges are golden.
6. Let them rest for about two minutes before transferring to your cooling rack. Once cookies are fully cooled, store in a sealed container. They will last for five days.

Sparkling Pom Cranberries

These sugared cranberries are a great holiday treat and gift. Making them is effortless, plus they’re great as a holiday gift. The syrup can even double as a cocktail mixer or a fun sparkly drink for your kids when mixed with soda water.

Prep time: 8 hours
Cook time: 5 minutes
Nutrition: 65 calories

Ingredients

• 1 ½ cups granulated sugar
• 2 cups water
• ½ cup pomegranate juice
• 2 cups fresh cranberries
• ¾ cup castor sugar

Instructions

• In a small sauce pan over low heat, combine the granulated sugar, pomegranate juice, and water and keep stirring until the sugar dissolves. Bring the mixture to a boil, then turn the heat down and simmer for five minutes.
• Let the mixture cool for a bit, until it becomes warm to the touch and not hot. To test, try putting one cranberry in. When it doesn’t pop, add the rest.
• Transfer everything to a bowl and refrigerate for 8 hours or overnight.
• Drain the cranberries over a bowl to reserve the liquid. Fill a shallow dish with castor sugar and start rolling the cranberries in small batches. Place the coated cranberries on a cookie sheet and leave to dry for one hour. Wet cranberries should be rolled again in the castor sugar.
• Once dry, transfer them into your preferred jar or container. Pour the reserved liquid in another jar and store in the fridge.

Notes

• If storing for more than two days, place the cranberries in a parchment-lined tin. 

Mini Black Bean Quinoa Burgers

Black beans and quinoa make for a great meat replacement. They won’t taste exactly the same, but both are loaded with protein sorely missing in meatless meals. These patties taste great when served in buns too, and if that doesn’t float your boat find out what else goes well with black bean burgers.

Prep time: 10 minutes
Cook time: 30 minutes
Nutrition: 145 calories

Ingredients

• ½ cup quinoa
• 1 cup veggie broth
• 1 16 oz can black beans, drained and rinsed
• 1 tbs taco seaosning
• 1 tablespoon butter
• 1 egg white
• salt and pepper
• cooking spray

Instructions

1. Preheat the oven to 375 degrees.
2. In a small saucepan, boil the veggie broth and add quinoa. Simmer it for 10 minutes, until most of the broth is absorbed. Stir in the butter and set aside.
3. Use a fork or potato masher to mash the black beans in a medium-sized bowl. Once mashed, mix in the quinoa, taco seasoning and egg white. Season to taste.
4. Shape the black bean mixture into patties and spritz them with your cooking spray. Bake the patties for 15-20 minutes or until they’re firm and brown.

Baked Apple Donuts

Baking donuts instead of deep-frying saves some calories without sacrificing your sweet tooth! It also allows you to fill your donuts before baking, like these donuts studded with tender, juicy apples. And sprinkling them with powdered sugar gives them a classic look.

Prep time: 10 minutes
Cook time: 10 minutes
Nutrition: 375 calories

Equipment

• 1 donut pan

Ingredients

• 1 cup all-purpose flour
• ¾ tsp baking soda
• pinch of salt
• 1 egg, lightly beaten
• 6 oz non-fat vanilla yogurt
• 1 tbsp canola oil
• 2 tsp lemon juice
• 1 tbsp honey
• 1 apple, diced small
• 1 tsp cinnamon
• 2 tbsp sugar
• powdered sugar, for dusting

Instructions

1. Preheat the oven to 400 degrees. Grease your donut pan. Sprinkle sugar and cinnamon over the diced apples, then set aside.
2. Combine the wet and dry ingredients in separate bowls. Make a well in the center of the dry ingredients. Pour the wet ingredients in the well and gently fold everything until well-incorporated.
3. Add the diced apples in the greased donut cavities, then spoon in your thick batter. Remember to clean the centers of each cavity to ensure your donuts come out perfectly-shaped.
4. Bake for 10 minutes or until golden. Let the pan rest for a minute or two, before flipping the donuts into a cooling rack. Dust with powdered sugar before serving.

Oven Baked Zucchini Fritters

These are not as decadent as the fried version, but they still taste superb and are far healthier. Grating the zucchini and onions were the most challenging part about these fritters, but the rest of the process is easy as pie after that. And if you need pairing idea’s for zucchini fritters, I have a great guide.

Prep time: 15 minutes
Cook time: 25 minutes
Nutrition: 90 calories

Equipment

• 1 box grater or food processor

Ingredients

• 2 medium-sized zucchini
• ½ medium onion
• 1 tsp baking powder
• 7 tbsp whole wheat flour
• 1 egg
• large pinch of salt
• fresh cracked pepper

Instructions

1. Preheat the oven to 425 degrees. Using a food processor or grater, shred the zucchini and onion. Transfer the grated veggies in a strainer and press down to remove the as much moisture as possible.
2. In a medium bowl, combine the drained veggies with your egg. Then add the baking powder, salt, and flour, mixing well until everything is incorporated (add more flour if mixture is too wet).
3. Scoop the mixture into three-inch sized circles over a greased baking sheet. Bake for 15-20 minutes, flip the fritters and bake for another 10 minutes or until golden brown.

Cornbread Donuts

These cornbread donuts are made using mini donut pans. And unlike usual donuts, they lean more savory than sweet. Pair them with a bowl of chili or dunk one in your Thanksgiving gravy.

Related: how to reheat cornbread

Prep time: 10 minutes
Cook time: 5 minutes
Calories: 330 calories

Equipment

• 1 mini donut pan (see notes)
• 1 ziplock bag

Ingredients

• ⅔ cup yellow cornmeal
• 1/3 cup all-purpose flour
• ¾ tsp baking powder
• ¾ tsp baking soda
• pinch of salt
• 1 egg, lightly beaten
• 6 oz non-fat yogurt
• 1 tbsp canola oil
• 2 tsp lemon juice
• 3 tbsp granulated sugar
• 3 tbsp butter, melted

Instructions

• Preheat the oven to 400 degrees. Combine the wet and dry ingredients in separate bowls.
• Make a well in the center of the dry ingredients, pour in the wet ingredients, and fold everything until well-incorporated.
• Grease your donut pan’s cavities. Transfer half of the batter in your ziplock bag, cut a corner open, and start piping the batter into the donut cavities. Remember to fill them only halfway through and to clean the middles of each cavity for the perfect donut shape.
• Bake for 4-5 minutes or until golden. Let the pan rest for a few minutes before flipping the donuts over a cooling rack.

Notes

• If using a regular-sized donut pan, extend baking time to 8-10 minutes.

Spaghetti Pie

This may not be an authentic Italian dish, but it’s a fun and tasty way to switch up your plain old spaghetti dinner. It starts off like your regular spaghetti, but with an addition of egg to bind everything before baking. We used veggie mini meatballs but the non-veggie ones work well too.

Related: how to reheat spaghetti bolognese.

Prep time: 15 minutes
Cook time: 30 minutes
Nutrition: 153 calories

Equipment

• 1 9-inch pie dish

Ingredients

• 2 large carrots, peeled and sliced
• ½ lb spaghetti
• 15 oz tomato sauce
• 1 cup part-skim ricotta cheese
• 1 egg
• 1 ¼ cup part-skim mozzarella cheese, shredded
• 10 mini meatballs
• 1 tsp oregano
• salt and pepper

Instructions

1. Preheat the oven to 375 degrees. In a boiling pot of water, add pasta and carrots. Cook the spaghetti for 6 minutes (until al dente) and the carrots for about 7 minutes.
2. Drain and transfer to another bowl. Add tomato sauce, ¾ cup of the mozzarella and ricotta, meatballs, oregano, salt, and pepper. Stir well so everything gets coated with the sauce. Set aside to cool.
3. Once cool, add the egg and mix well. Transfer everything into your pie dish. Top this with the remaining mozzarella and bake for 20-30 minutes or until top is golden and bubbly.
4. Let cool before slicing and serving.

Mini Spinach Pockets

These mini spinach pockets are a great appetizer for game day. After all, who can resist a flaky, buttery treat with a luscious cheesy spinach filling? Frozen puff pastry sheets allow you to whip these up in under an hour and you can even enlist your kids’ help in filling and sealing these.

Prep time: 15 minutes
Cook time: 20 minutes
Calories: 220 calories

Ingredients

• 2 tbsp olive oil
• 1 small onion, chopped
• 2 cloves garlic, crushed
• 2 10 oz frozen chopped spinach, defrosted
• ⅓ cup chopped scallions
• 1 cup grated Gruyere cheese
• ½ cup grated parmesan cheese
• 2 large eggs, lightly beaten
• 2 large egg whites, lightly beaten
• 1 tbsp dry Italian seasoned breadcrumbs
• 1 tsp kosher salt
• ⅓ cup toasted pine nuts
• 4 sheets frozen puff pastry, defrosted
• flour, for dusting

For egg wash

• 1 extra large egg, beaten with 1 tbsp water

Instructions

1. Preheat the oven to 375 degrees. In a sauté pan over medium-low heat, heat olive oil and cook the onions until tender, about 5-7 minutes. Toss in the garlic and cook for another minute.
2. Squeeze the moisture from your defrosted spinach before placing in bowl. In the similar bowl, add the cooked onions and garlic, scallions, Gruyere, Parmesan, eggs, breadcrumbs, seasoning, nutmeg, and pine nuts. Mix everything until well-incorporated.
3. Dust your working space with flour before placing down your puff pastry sheet. Roll a sheet lightly, and with a knife or pizza cutter, cut the pastry into 3-inch squares.
4. Scoop about a tablespoon of the spinach mixture over each squares. Fold the pastry over the spinach and press the edges down. Using a fork, seal the edges well to make sure the filling stays intact. Repeat with the rest of your puff pastry sheets.
5. Before going in the oven, brush the pastries with your egg wash. Poke the top of your pastries with a fork.
6. Bake for 20-25 minutes, until the pastry is golden and puffy.

Gobbling Cupcakes

These adorable cupcakes will steal the show during your Thanksgiving feast. I made these cupcakes and the frosting from scratch, but you can always use boxed cake and store-bought frosting. Pro-tip: give your kids the decorating duties to keep them busy while you finish prepping for Thanksgiving dinner!

Prep time: 45 minutes
Cooking time: 20 minutes
Calories: 399 calories

Equipment

• 2 muffin tins
• cupcake liners

Ingredients

Cake Batter Ingredients

• 1 cup unsalted butter, softened
• 2 cups sugar
• 4 large eggs, room temperature
• 1 ½ cups self-rising flour
• 1 ¼ cups all-purpose flour
• 1 cup milk
• 1 tsp vanilla extract

Frosting and Decorating Ingredients

• 1 stick unsalted butter, softened
• 1 lb confectioner’s sugar
• 1 cup milk
• 1 tsp vanilla extract
• ½ cup cocoa powder
• 1 bag candy corn
• candy eyes

Instructions

1. Preheat the oven to 350 degrees. Line the muffin tin with your cupcake liners. Set aside.
2. Using an electric mixer on medium speed, cream the butter until smooth in a large bowl. Gradually add the sugar and beat until fluffy. Crack the eggs one at a time and keep mixing in between.
3. Add the flour mixture in thirds, alternating with the buttermilk and vanilla. Keep beating in between each addition. Scrape the sides of the bowl from time to time to ensure everything gets mixed well.
4. Divide your batter between the lined muffin tins. Bake for 20 minutes or until the toothpick comes out clean. Set aside to cool.
5. To make the frosting, beat the butter and half of the sugar in a mixing bowl. Then, continue adding milk, vanilla, the remaining sugar, and cocoa alternately.
6. Once the cupcakes are cool, frost and decorate the cupcakes!

Pomegranate Lime Bubbly

Ring in the New Year right with a glass of this vibrantly hued bubbly. The kicker is there’s no alcohol in this, so anyone can have a sip, even your kids! You can make the syrup from scratch or you can use the pom-cranberry syrup if you made the Sparkly Pomegranate Cranberries.

Prep time: 10 minutes
Cook time: 10 minutes
Nutrition: 50 calories

Ingredients

• 1 cup granulated sugar
• 1 cup water
• ½ cup pomegranate juice
• limes, juiced
• 1 can club soda

Instructions

To make the Pomegranate Syrup:

1. Mix granulated sugar, pomegranate juice, and water in a small saucepan and bring to a boil. When the sugar dissolves, remove the mixture from heat.

To make the drink:

1. In a drinking glass, mix two parts club soda, one part pomegranate syrup, and a splash of lime juice. Give this mixture a stir and garnish with a lime twist before serving.

Hot Mulled Apple Cider

Nothing beats a warm cup of mulled cider on a chilly fall day. I used classic mulling spices like cloves, cinnamon, and nutmeg. But what makes this mulled cider special is the addition of pomegranate juice, which brings a subtle but delicious sour twist to perk up your taste buds.

Prep time: 5 minutes
Cook time: 20 minutes
Nutrition: 55 calories

Ingredients

• 1 gallon apple cider, see notes
• 3 cups pomegranate juice
• 4 cinnamon sticks
• 1 ½ tsp whole cloves
• ½ tsp nutmeg
• zest of 2 small oranges

Instructions

1. In a large pot, combine cider, nutmeg, cloves, and cinnamon sticks and bring to a boil. Turn down the heat and simmer for 15 minutes, stirring occasionally. Keep the heat on low until ready to serve.

Notes

• You can use unfiltered apple juice instead of cider.
• Add a splash of rum to make it more special. 

Breakfast Trail Mix

This is the easiest and quickest breakfast you can take on-the-go. I used Cheerios and shredded oat cereal l for added texture and sweetness, but you can stick with whatever you have on hand. I like packing them tupperwares or ziplock bags so we can take them on trips.

Prep times: 5 minutes
Nutrition: 462 calories

Ingredients

• ½ cup unsalted cashews
• ½ cup Cheerios
• ½ cup shredded oats cereal
• ½ cup dried cranberries
• ½ cup raisins

Instructions

• Mix everything in ziplock bag or bowl. Pack in a mason jar or any container you can take with you.

Notes

• You can use any kind of cereal you want.
• Want salty nuts? learn how to salt unsalted nuts with my guide.

German Apple Pancake

This isn’t your ordinary buttermilk pancake! Instead of cooking it over the stovetop, this requires baking, which results to a bigger and thinner pancake. And another element that makes this special is the sweet and tender apples.

Prep time: 30 minutes
Cook time: 22 minutes
Nutrition: 390 calories

Equipment

• 1 cast iron pan

Ingredients

• 3 large eggs
• 2 tbsp sugar
• pinch of salt
• 1 cup low-fat milk
• 1 tsp vanilla extract
• ½ tsp baking powder
• ½ cup flour
• 2 tbsp unsalted butter
• ½ lemon, juiced
• ⅓ cup light brown sugar, packed
• 1 tsp ground cinnamon
• 4 Granny Smith apples, peeled and sliced
• powdered sugar

Instructions

1. Preheat the oven to 450 degrees. Mix the eggs, sugar, salt, milk, and vanilla in a bowl. In another bowl, combine the baking powder and flour.
2. Add the flour mixture into the wet ingredients and mix until smooth and fully incorporated. Let the batter rest for at least 30 minutes. Add lemon juice to your apples and sprinkle with sugar and cinnamon.
3. Over a cast-iron pan, heat the butter, ensuring it greases the bottom and sides. Add in the apples and cook for 8-10 minutes, or until slightly tender. Cover the cooked apples with the batter.
4. Bake for 16-18 minutes, or until the edges are puffy — don’t open the oven during the baking period. Serve directly on the pan or transfer to a cutting board. Decorate with powdered sugar.

Pumpkin Spice Smoothie

If you love the famous Pumpkin Spice Latte, this smoothie is a must-try! It’s brimming with classic pumpkin spice flavors, minus the caffeine – perfect for kids and those avoiding coffee. Pro-tip: use less ice for a thicker consistency.

Prep time: 5 minutes
Nutrition: 70 calories

Equipment

• 1 Blender

Ingredients

• ½ cup 100% pure canned pumpkin
• 1 cup low-fat milk
• ½ tsp cinnamon
• 2 tbsp real maple syrup
• 1 ½ cups ice

Instructions

1. Add the first four ingredients in the blender, plus ½ cup of ice then blend everything on high. Continue to add half of the ice until you achieve your desired consistency.

Soft Pretzels

Making pretzels may seem daunting, but it couldn’t be easier (and pretzels are easy to reheat too). The great thing about this dough is it’s not too sticky, so you can employ your kids’ help in shaping these pretzels. Don’t skip boiling the pretzels, though! It’s the key to achieve that classic shiny, golden crust.

Prep time: 1 hour 30 minutes
Cook time: 20 minutes
Nutrition: 380 calories

Equipment

• 1 stand mixer, with dough hook attachment

Ingredients

• 1 ½ cup warm water
• 1 tbsp sugar
• 2 tbsp kosher salt
• 1 package active dry yeast
• 4 ½ cups all purpose flour
• 2 oz unsalted butter, melted
• vegetable oil
• 10 cups water
• ⅔ cup baking soda
• 1 large egg yolk, beaten with 1 tbsp water (for egg wash)
• pretzel salt

Instructions

1. Mix water, sugar, and kosher salt in your stand mixer and sprinkle the yeast. Leave it for five minutes, or until it starts to foam.
2. Add the flour and butter then mix on low speed until everything is well-incorporated. Switch up to medium speed until the dough becomes smooth and begins pulling from the side of the bowl. This should take about 4-5 minutes.
3. Transfer the dough into a well-oiled bowl and cover with plastic wrap. Leave it in a warm place to proof for 50-55 minutes. It should double in size by then.
4. Preheat the oven to 450 degrees. Line two half-sheet pans with parchment paper and grease with vegetable oil. Meanwhile in a saucepan, heat 10 cups of water and baking soda until rolling boiling.
5. Once your dough has proofed, transfer it into a lightly oiled surface. Divide it into eight pieces and roll them out into a 24-inch rope.
6. To form the classic pretzel shape, make a U-shape with the dough rope and cross the ends with each other. Once your water is bubbling furiously, drop your shaped pretzels one at a time for 30 seconds then remove them.
7. Place the soaked pretzels into your lined sheet pan and brush each with the egg wash and top with pretzel salt. Bake for 12-14 minutes or until they’re dark golden brown. Cool for at least five minutes before serving.
8. Serve the pretzels with something cool, I have loads of ideas here!

Breakfast Cookies

These treats are a cross between muffins and cookies. They’re also made with less butter, so they’re a bit healthier than the usual cookies. They’re great for breakfast but can also pack them up for a filling mid-morning snack.

Prep time: 15 minutes
Cook time: 12 minutes
Nutrition: 330 calories

Ingredients

• 1 cup whole wheat pastry flour
• ½ cup all-purpose flour
• ½ tsp baking soda
• pinch of salt
• 1 tsp cinnamon
• ½ stick butter
• 2 ½ cups applesauce
• ⅓ cup brown sugar
• ⅓ cup granulated sugar
• 1 egg
• 1 tsp vanilla extract
• 1 cup oatmeal
• 1 cup dried cranberries

Instructions

1. Preheat the oven to 400 degrees. Grease your cookie sheet. Combine the flours, baking soda and salt in a medium-sized bowl. In another bowl, cream the butter and sugars until fluffy. Mix in the egg and vanilla.
2. Add the flour mixture to the wet ingredients and mix until everything is incorporated -don’t overmix! Gently fold apple sauce, oats, and dried cranberries. You should have an extra thick batter.
3. Scoop the batter on your greased cookie sheet. Bake the cookies for 12 minutes or until the toothpick comes out clean when tested.

Homemade Granola Bars

Why spend the big bucks over store-bought granola when you can make it from scratch? The homemade version is way healthier. I tried countless of baked and no-bake recipes, but the trick that works is baking the granola in muffin tins. They turn out not too sticky or tough, and they didn’t break.

Related: how to store granola

Prep time: 15 minutes
Cook time: 30 minutes
Nutrition: 471 calories

Equipment

• 1 muffin pan
• paper liners

Ingredients

• 3 cups old-fashioned oats
• 1 cup sliced or chopped raw nuts
• ½ cup toasted wheat germ
• ⅔ cup honey
• 2 tsp pure vanilla extract
• ¼ tsp kosher salt
• 3 tbsp brown sugar
• 2 tbsp vegetable oil
• 2 tsp cinnamon
• 1 egg white
• 1 ½ cup chopped dried fruit

Instructions

1. Preheat the oven to 350 degrees. Line the muffin tin with the paper liners.
2. Spread the oatmeal and nuts on a sheet pan and roast for 10 minutes. Give them a stir from time to time until lightly browned. Turn down the temperature to 300 degrees.
3. Transfer the warm oats and nuts in a large bowl and mix in the wheat germ, honey, vanilla, brown sugar, cinnamon, salt, and vegetable oil. Make sure this mixture has cooled down.
4. Crack an egg over this mixture and mix well. Add the dried fruit and mix until evenly distributed.
5. Fill each muffin cup with the granola mixture. Using the back of the spoon, press down the granola firmly, ensuring it’s packed down. Bake for 15-20 minutes or until the granola is lightly golden brown. Cool completely before serving.

Choco Chip Bite Sizers

Baking cookies in the muffin tin may sound weird, but trust me – it’s a game-changer. It makes them soft and oh-so-chewy in the middle. The downside? You’ll have to wait for them to fully cool before you can dig in.

Prep time: 15 minutes
Cook time: 9 minutes
Nutrition: 488 calories

Equipment

• mini muffin tins
• food processor, optional

Ingredients

• 2 cups all-purpose flour
• ⅓ cup almond flour
• 1 tsp baking powder
• 2 sticks unsalted butter, room temperature
• 1 ¼ tsp salt
• ¾ cup brown sugar, packed
• ½ cup shredded coconut
• 1 tsp vanilla
• 2 large eggs
• 2 cups chocolate chips

Instructions

• Using a food processor or a knife, finely chop the shredded coconut. Transfer the coconut into a medium bowl and mix with flour, salt, and baking powder.
• In another bowl, cream the butter and sugars with an electric mixer until fluffy. Add vanilla and eggs one at a time while beating. Once fully incorporated, begin adding ½ cup of your flour mixture while mixing.
• Fold in the the chocolate chips and leave the dough to chill. Preheat the oven to 375 degrees. Grease a mini muffin tin

Yogurt Parfait Pie

This yogurt parfait pie allows you to enjoy dessert for breakfast! It features a graham cracker crust filled with creamy custard, tangy yogurt, and juicy berries. And the best part? It slices up like a quiche and can be served with plates and utensils.

Prep time: 8 hours
Cook time: 5 minutes
Calories: 300 calories

Equipment

• 1 9-inch pie pan

Ingredients

For the crust:

• 1½ cup finely crushed graham crackers
• 3 tbsp low-fat vanilla yogurt
• 2 tbsp brown sugar

For the filling:

• 1 cup sliced strawberries
• 1 cup blueberries
• 1 tsp sugar
• ½ cup water
• 2 egg yolks
• 1 tsp cornstarch
• 1½ cup non-fat vanilla yogurt
• 1 envelope unflavored gelatin

Instructions

1. Preheat the oven to 350 degrees. Using your hands, mix together the yogurt, crushed graham crackers, and sugar in a bowl until it becomes clump and moist.
2. Pour the mixture into your 9-inch pie pan and pat the it down into the bottom and the sides of the pan to form a compact crust. Bake the crust in the oven for 5-10 minutes or until it’s brown. Set aside to cool completely (overnight is preferred).
3. For the filling, combine blueberries and strawberries in a medium bowl and sprinkle with sugar.
4. Over low heat, mix together ¼ cup of water, egg yolks, and cornstarch in a small saucepan. Stir everything until you end up with a thick mixture, then remove from the heat.
5. Fill another saucepan with ¼ cup of water and sprinkle with gelatin. Whisk together over medium heat. After five minutes, remove from heat.
6. Combine the egg mixture with the gelatin. Combine yogurt with the berries then fold them into the egg/gelatin mixture.
7. Pour everything in your cooked pie crust and refrigerate for two hours or until fully set.

Snake Dogs

This is a fun and easy twist on the classic corndog. Instead of a cornmeal batter, the hotdogs are encased in buttery, flaky Crescent dough roll. Yum! And if you ask me, these are way easier to make than corndogs.

Prep time: 5 minutes
Cook time: 20 minutes
Nutrition: 230 calories

Equipment

• 8 bamboo skewers

Ingredients

• 1 package crescent rolls
• 8 hotdogs

Instructions

1. Preheat the oven to 350 degrees. In a large bowl, soak the skewers for about 20 minutes. This will prevent them from burning.
2. Unravel the crescent roll and cut them into strips. Set aside. Skewer the hotdogs almost all the way through.
3. Starting at the bottom, wrap the hotdog with the crescent dough strips. Place the wrapped hotdogs over your lined cookie sheets and bake for 20 minutes or until pastry is puffed up and golden.

Oven Baked Garlic Potato Chips

Ditch the bag of potato chips and make them from scratch instead. They’re just as crispy but way better than the bagged ones. You only need a potato, oil, and seasoning to get them done. I was in a rush so I left the skin on the spud, but you can peel them if you have the time.

Prep time: 10 minutes
Cook time: 15 minutes
Calories: 536 calories

Ingredients

• 1 large russet potato, scrubbed clean
• 2 tbs olive oil
• 1 tsp kosher salt
• 1 tsp garlic powder

Instructions

1. Preheat the oven to 400 degrees. Using your sharpest knife, slice the potato as thinly as you can.
2. Transfer the potato slices in large bowl filled with water to soak for 5 minutes. This will remove the excess starch and make them extra crispy. After soaking, drain and dry the potato slices well.
3. Toss the potatoes with olive oil and place them in a greased/lined baking sheet. Bake in the oven for 15 minutes until they’re golden brown and crispy. Remember to remove chips that look done and leave the rest to further crisp up.

Baked Jelly Donuts

These jelly donuts are just as indulgent as their fried counterparts but a bit healthier and easier to make. I used a classic strawberry jelly to fill these bad boys, but you’re free to go with your favorite jelly. Just remember to fill them up when they cool down a bit.

Prep time: 10 minutes
Cook time: 10 minutes
Calories: 250 calories

Equipment

• 1 muffin tin
• ziplock bags
• pastry bag with round tip

Ingredients

• 1 cup all-purpose flour
• ¾ tsp baking soda
• pinch of salt
• 1 egg, slightly beaten
• 6 oz non-fat organic vanilla bean yogurt
• 2 tsp lemon juice
• ½ cup granulated sugar
• 1½ tsp cinnamon
• 2 tbsp butter, melted
• 1 jelly

Instructions

1. Preheat the oven to 400 degrees. Set aside 2 ½ tsp from your sugar and mix the rest with the cinnamon.
2. In a large bowl, combine the dry ingredients. In another bowl, mix the oil, lemon juice, your 2 ½ tsp of sugar, egg, and yogurt until everything is fully incorporated.
3. Make a well in the center of your dry mixture and pour in your in the wet ingredients. Gently fold until everything comes together in a smooth batter. Transfer this batter in your ziplock bag, seal, and cut off the corner .
4. Pipe the batter into your muffin tins, filling only about halfway through. Bake the filled muffin tin for 8-10 minutes or until the donuts are golden. Let the tin rest for a bit before flipping the donuts unto a cooling rack.
5. Dip the tops of the donuts into melted butter then top with the cinnamon sugar mixture. Transfer jelly into your pastry bag and insert the round tip into the end of each donut. Squeeze to fill with the jelly.

Zucchini Muffins

Prep time: 20 minutes
Cook time: 30 minutes
Nutrition: 367 calories

Ingredients

• 4 cups grated fresh zucchini
• ⅔ cup melted unsalted butter
• 1 ⅓ cup sugar
• 2 eggs, beaten
• 2 tsp vanilla
• 2 tsp baking soda
• pinch of salt
• 3 cups sorghum flour mix
• 1 tsp xantham gum
• 3 tsp cinnamon
• ½ tsp nutmeg

Instructions

1. Preheat the oven to 350 degrees. Grease the muffin tin. Mix sugar, egg, and vanilla in a large bowl. Fold in the grated zucchini and melted butter, then add baking soda and salt.
2. In a separate bowl, whisk the sorghum blend flour with xantham gum, nutmeg, and cinnamon. Then add this flour mixture with your wet ingredients and mix until well-incorporated.
3. Completely fill each greased muffin cup with the thick batter. Bake on the middle rack for 25-30 minutes. Using a toothpick prick the muffin in the center and when it comes out clean, they’re done.
4. Let cool before serving.

Holiday Granola

Prep time: 10 minutes
Cook time: 45 minutes
Nutrition: 480 calories

Ingredients

• ⅓ cup honey
• ⅓ cup melted butter, see notes
• ¼ cup orange juice
• 4 cups old-fashioned rolled oats
• ¾ cup sliced almonds
• ½ cup shredded sweetened coconut
• ½ cup dried orange-flavored cranberries, see notes
• ½ cup pepitas
• 1 tsp ground cinnamon
• ¼ tsp nutmeg

Instructions

1. Preheat the oven to 300 degrees. Combine the honey, oil, cinnamon nutmeg, and orange juice in one bowl and set aside.
2. In a separate bowl, mix the oats, almonds, pepitas, and coconut. Toss the dry mixture with the honey mixture until everything is moist.
3. Spread the granola out over a parchment or Silpat-lined sheet pan. Bake for 45 minutes. Halfway through baking time, stir the granola to make sure it browns evenly.
4. Remove from the oven and mix in the cranberries. Leave the granola to rest until completely cool.
5. Store in airtight containers or ziplock bags (for more information on storing cereal check out my guide)

Notes

• You can also use vegetable oil. 
• Regular cranberries will work too. 

Slightly Healthier Cinnamon Buns

Cinnamon buns are perhaps one of the most sinful treats. But I tried to make them a bit lighter by adding whole wheat flour and using less butter. I also swapped full cream milk for low-fat and non-fat plain Greek yogurt. Little changes, but every calorie saved counts, right? Especially when you can make extra and reheat the cinnamon rolls for breakfast!

Prep time: 12 hours
Cook time: 35 minutes
Nutrition: 390 calories

Ingredients

For the buns:

• 1 cup low-fat
• 3 tbsp unsalted butter
• 2½ cups all-purpose flour
• 1¼ cup whole wheat flour
• ½ cup sugar
• 1 large egg
• ¼ oz rapid-rise yeast
• ¾ tsp salt

For the filling:

• ⅓ cup brown sugar, packed
• 2 tbsp real maple syrup
• 2 tbsp ground cinnamon
• 2 tbsp butter, melted

For the icing:

• 2 oz non-fat plain Greek yogurt
• ½ cup powdered sugar
• 2 tbsp unsalted butter, melted
• ½ tsp vanilla extract
• 1 tbsp maple syrup

Instructions

1. Heat milk and butter in a small sauce pan. When it reaches 120 degrees, transfer the mixture into a mixing bowl and sprinkle in the yeast. Wait for five minutes to activate the yeast.
2. Once the yeast blooms, stir in the sugar and salt. Add 1 cup of flour and egg and continue adding the rest of the flour in increments until everything is fully incorporated.
3. With a dough hook attached to your electric mixer, knead the dough until smooth. Form into a ball then transfer to a well-oiled bowl. Cover it with plastic wrap and leave to rise at room temperature for two hours.
4. After two hours, punch down the dough, wrap it in plastic and leave to rest in the refrigerator overnight. The next day, punch down the dough before rolling it into a long rectangular shape.
5. Brush the surface of the dough with melted butter then maple syrup. Sprinkle with brown sugar and cinnamon. From the long end of the dough, start rolling it tightly then pinch to seal.
6. Cut the rolled dough into ¾-inch rounds. Grease a 9-iunch round pan then transfer the cut rolls into the pan. Cover with plastic wrap and leave to rest for another hour.
7. Place the rack at the center of the oven and preheat to 375 degrees. Bake the rolls for 35-40 minutes or until they’re golden.
8. While waiting, whip up the glaze by mixing yogurt, maple syrup, powdered sugar, and vanilla until smooth. As soon as the rolls come out of the oven, slather them with the glaze before serving.

Trail Mix Breakfast Bites

I love whipping them up on a Sunday afternoon so we’ll have breakfast on the go for those busy weekday mornings or a quick mid-afternoon snack to tide us over. They’re loaded with protein, fiber, and omega-3s so trust me, they’ll keep you satiated until lunch (or dinner)!

Prep time: 10 minutes
Cook time: 10 minutes
Nutrition: 450 calories

Ingredients

• ½ stick butter
• ¼ cup brown sugar
• ⅓ cup granulated sugar
• 2 eggs
• 1 tsp vanilla extract
• 1 ½ cups whole wheat flour
• 1 tsp baking soda
• ½ tsp salt
• 1 ¾ cups rolled oats
• 1 ⅓ cup trail mix

Instructions

1. Heat the oven to 350 degrees. Combine flour, baking soda, and salt in one bowl, then set aside.
2. In a separate bowl, use an electric mixer on medium speed to beat the butter and sugar into a creamy mixture. Add eggs and vanilla and mix well. Switch your electric mixer to low and slowly add the flour until well-incorporated.
3. Mix in the oats and trail mix. Scoop the dough, form it into 1 ½-inch balls, and place on a lined baking sheet. Flatten the dough balls.
4. Bake for 8-10 minutes or until they turn golden brown. Let them cool before transferring to an airtight container.

Upside Down Apple Cake

If you love apple pie, this upside down cake is a must-try. The high heat, combined with the sugar makes the apple slices delightfully tender and caramel-y. And underneath lies a moist cake that might just be a bit better than a buttery pie crust. The downside about this dessert? You’ll have to wait two hours before digging in.

Prep time: 15 minutes
Cook time: 35 minutes
Nutrition: 319 calories

Equipment

• 9-inch round pan

Ingredients

• 1 tbsp unsalted butter
• 3 Granny Smith apples, peeled, cored, and sliced in wedges
• ½ lemon, juiced
• 2 tbs almond flour
• 1 cup all-purpose flour
• 1 tsp baking powder
• ¾ cup granulated sugar
• ¼ cup brown sugar
• 2 eggs, room temperature
• 6 tbsp unsalted butter, melted and cooled
• ½ cup Greek yogurt
• 1 tsp vanilla
• extra brown sugar for sprinkling
• pinch of salt

Instructions

1. Preheat the oven to 350 degrees. Pour the lemon juice over the apple slices and set aside.
2. Place the tablespoon of butter in a your 9-inch round pan and place in the oven for a minute to melt. Remove from the oven and sprinkle the pan with sugar before arranging the apple slices on top. Set aside.
3. Combine the almond flour, all-purpose flour, salt, and baking powder in a small bowl. In another bowl, whisk the granulated sugar, brown sugar, and eggs until a thick mixture forms. Add yogurt and vanilla and mix.
4. Slowly add the flour mixture and keep mixing until everything gets incorporated. Pour the batter over the apples and smooth everything.
5. Bake the cake for 35-40 minutes or until golden and the toothpick comes out clean. Let the cake cool for 10 minutes before flipping it over a plate. Wait a minute to let the cake fully settle.
6. Let the cake rest for at least two hours before slicing.

Crock Pot Braised Short Ribs

Using the crock pot is my favorite way to cook short ribs. You’re always guaranteed to get the most tender meat and veggies this way. Plus, it’s effortless and doesn’t require you to babysit a simmering pot over the stovetop. Imagine coming home to this beauty on a busy weekday?

Prep time: 20 minutes
Cook Time: 5 hours
Nutrition: 471 calories

Ingredients

• ¾ cup low-sodium soy sauce
• 6 tbsp brown sugar, packed
• 6 tbsp rice vinegar
• 3 cloves garlic, crushed
• ¼ cup orange juice
• zest of one small orange
• 16 beef short ribs
• 8 medium-sized carrots, peeled and cut in thirds on the diagonal
• 1 large green cabbage, cut into six wedges
• 3 tbsp cornstarch

Instructions

1. Combine soy sauce, brown sugar, garlic, orange zest, and orange juice. Cover the bottom of your crock pot with carrots, then put your short ribs on top. Finish the stack off with the cabbage wedges.
2. Pour your soy sauce mixture all over the ribs and veggies and cover. Crank your crock pot to high for 5-6 hours. Alternatively, you can cook them on low for 7-8 hours. They’re done once the veggies are tender and the beef can easily be pulled from the bone.
3. Transfer the meat and veggies into a large serving dish. Using a spoon, skim the fat from the braising liquid and discard.
4. In a small bowl, mix together cornstarch with two tablespoons of water to create a slurry. Make sure your crockpot is on high before adding the slurry to your braising liquid. This will thicken the liquid, creating a thick gravy to serve with the short ribs and veggies.
5. Have a look at this article for more ideas on what to serve with short ribs.

Homemade Spaghetti Ohs

These homemade spaghetti ohs are leagues better than the canned stuff. They may not be soupy, but the made-from-scratch meatballs add a delectable savory flavor that’s guaranteed to satisfy kids and adults alike. Plus, our version uses pasta wheels, which are more adorable than those O-shaped ones.

Related: what to serve with pesto pasta

Prep time: 15 minutes
Cook time: 30 minutes
Nutrition: 153 calories

Ingredients

• 1 lb organic beef
• 1 shallot, diced
• ½ cup seasoned breadcrumbs
• ½ tsp dried oregano
• ¼ cup ketchup
• 1 egg
• 2 tbsp grated parmesan, optional
• 1 tbsp olive oil
• 1 lb small wagon wheel pasta
• 1 jar tomato sauce, see notes
• salt and pepper

Instructions

1. Preheat the oven to 400 degrees. In a mixing bowl, combine the beef, shallot, oregano, ketchup, salt and pepper, parmesan, and breadcrumbs.
2. Form the meat mixture into ½-inch meatballs. Over medium heat, brown the meatballs in a large skillet. Transfer the browned meatballs into paper towels to get rid of excess grease.
3. Once all the meatballs are cooked, place them inside the dutch oven, cover with sauce and bake for 20-30 minutes.
4. 15 minutes before the meatballs are done, cook the pasta until al dente. Drain, then add it to the sauce and meatballs.

Notes

• You can also use two cups of homemade marinara sauce. 

Cheater Italian Wedding Soup

This may not be an authentic recipe, but it’s flavorful and works like a charm. Aside from the extra skillet used for browning the meatballs, everything gets cooked in pot – from the pasta to the veggies. And in just 40 minutes, you’ll have a piping hot pot of soup that will warm you up.

Prep time:10 minutes
Cook time: 30 minutes
Nutrition: 78 calories

Ingredients

• ¾ lb ground turkey meat
• ¼ cup cold water
• 1 egg, beaten
• ⅓ cup finely minced onion
• ½ cup fine plain breadcrumbs
• 8 cups chicken broth
• 2 large carrots, cut into rounds
• 2 celery stalks, diced
• 1 cup orzo or pastina
• 10 oz fresh spinach, trimmed and torn
• salt and freshly cracked pepper

Instructions

1. Mix turkey meat, water, egg, onion, breadcrumbs, and seasoning in a large bowl. Form into 1-inch meatballs and set aside.
2. In a large pot, add the chicken broth, carrots, and celery and heat until boiling. Reduce the heat and simmer for 10 minutes. Add orzo and cook for five minutes. If using pastina, you only need two minutes. Keep stirring.
3. Add the meatballs into the pot and simmer for 10 minutes or until they’re cooked all throughout. Stir in the spinach just as you’re ready to serve.

Blueberry Cobbler Bars

These cobbler bars deserve a spot in your dessert rotation. They’re delightfully moist and crumbly, with just the right amount of sweetness. These fruity bars are fabulous on their own, but they’re even better when paired with a scoop of vanilla ice cream. 

Prep time: 15 minutes
Cook time: 45 minutes
Nutrition: 234 calories

Equipment

• square baking pan

Ingredients

• ½ cup  granulated sugar
• ¼ cup  brown sugar
• ½ tsp baking powder
• ¾ cup all-purpose flour
• ½ tsp oat flour, see notes
• ¼ cup almond flour
• ½ tsp apple spice
• 2 oz butter
• 2 tbsp vegetable oil
• 1 egg
• ¼ tsp salt
• 2 cups fresh blueberries
• 2 tsp cornstarch

Instructions

1. Preheat the oven to 375 degrees. Using butter or oil, grease your square baking pan. Combine ¼ cup of your granulated sugar with baking powder, both flours, and brown sugar in a medium-sized bowl. Add salt and apple pie spice.
2. Using a fork, mix the butter, oil, and egg into the flour mixture to form a dough. Make sure the butter is evenly incorporated. The dough should be sticky.
3. Press half of the dough into the prepared pan to form the bottom crust. In another bowl, combine the sugar and cornstarch, then toss your blueberries in this mixture to coat.
4. Transfer the blueberries into your baking pan, over the crust. Crumble your remaining dough and use them as a topping for your blueberries.
5. Bake for 45 minutes or until lightly golden. Leave to cool completely before cutting into bars.

Notes

• You can make oat flour from scratch by blitzing rolled oats in a food processor until finely ground. 1 cup of oats = ¾ cup oat flour

Cheesy Corn On A Stick

This is inspired by Mexican-style corn on the cob that features fixings like mayo, cotija cheese, and cayenne. After grilling the corn, we rolled each in melted butter then in parmesan cheese. They’re simpler but both kids and adults will go gaga over these.

Prep time: 10 minutes
Cook time: 15 minutes
Nutrition: 124 calories

Equipment

• bamboo skewers pre-soaked in water for at least one hour

Ingredients

• 4 ears of yellow corn, shucked
• 2 tbsp melted butter
• ¼ cup grated parmesan cheese
• pinch of cayenne pepper

Instructions

1. Chop the ears of corn in half. Bring a large pot of water to a boil and add the corn. Make sure they’re fully submerged and cook for 5 minutes or until tender.
2. Carefully skewer each ear of corn. Over medium high heat, grill the corn until you see them develop those dark, charred spots.
3. Put your melted butter and parmesan cheese on separate plates. Remove the skewered corn one at a time from the grill and roll in the melted butter, then dunk in the parmesan. Sprinkle them with cayenne pepper before serving.

Crunchy Vegetarian Nachos

You don’t need lots of fixings to whip up a platter of nachos. We stuck with the classics – black beans, salsa, guacamole, and cheese all over crunchy tortilla chips. It’s simpler, but slightly healthier and lighter than what you’d get at fast food chains. And trust me, even with just about eight chips per person, you’ll feel stuffed (luckily you can reheat any leftover nachos).

Prep time: 15 minutes
Cook time: 5 minutes
Nutrition: 300 calories

Ingredients

• ½ bag of tortilla chips
• 1 can black beans
• 1 tsp olive oil
• salt and pepper
• 2 tsp salsa
• ¾ shredded Mexican blend cheese
• 1 can sliced olives
• guacamole

Instructions

1. Preheat the oven to 350 degrees. Reserve 2 tbsp of black bean liquid before draining the rest. Add this liquid, the drained black beans, olive oil, salt and pepper in a food processor and blitz until smooth.to
2. Transfer the bean mixture into a small bowl and mix with salsa. Set aside. On a cookie sheet, spread whole tortilla chips in a single layer (make sure they don’t overlap).
3. Spread the bean and salsa mixture over the chips and sprinkle with cheese. Bake everything for 5-8 minutes or until the cheese is melted. Top the chips with guacamole and olives.
4. For more ideas on what to have with nachos, check out my curated list.

Gooey Marshmallow Brownies

These brownies are super easy to make, but the difficulty lies in cutting them. They’re so rich and sticky! A trick that worked for me was spritzing my knife with a liberal amount of cooking spray. Trust me, they’re worth the extra effort.

Prep time: 10 minutes
Cook time: 45 minutes
Nutrition: 488 calories

Ingredients

• 1 box Ghirardelli brownie mix
• 2 cups mini marshmallows
• ½ cup semi-sweet chocolate chips

Instructions

1. Bake the brownies according to package instructions. Remove from the oven and immediately top with marshmallows, then chocolate chips.
2. Return to the heated oven for 2-5 minutes or until the marshmallows melt and brown. Leave it to cool completely before cutting.
3. Pro tip: if you’ve undercooked your brownies – learn how to save them here!

Homemade Granola

Why shell out the big bucks for commercial granola, when you can make it from scratch for less? This also gives you the freedom to customize your granola – we added shredded sweetened coconut for a tropical twist and pepitas for extra crunch. Enjoy this granola as is or top it over yogurt for a filling breakfast.

Prep time: 10 minutes
Cook time: 45 minutes
Nutrition: 471 calories

Ingredients

• ⅓ cup honey
• ⅓ cup canola oil
• ¼ cup water
• 4 cups old-fashioned rolled oats
• ¾ cup sliced almonds
• ½ cup shredded sweetened coconut
• ½ cup dried cranberries
• ½ cup raisins
• ½ cup pepitas

Instructions

1. Preheat the oven to 300 degrees. In a bowl, combine honey, oil, and water, then set aside. In a separate bowl, combine oats, almonds, pepitas, and toasted coconut.
2. Pour your honey mixture over the dry ingredients and stir until everything is coated. Spread the mixture over a rimmed cookie sheet lined with parchment or Silpat.
3. Bake the granola for 45 minutes, stirring halfway through to make sure it browns evenly. Remove from the oven and mix in the cherries and raisins. Leave to rest and cool completely before transferring to an airtight container.

Rice Cooker Oatmeal

Steel-cut oats are healthier and have better texture than rolled and quick oats. The downside? They require longer cooking time. That’s why making them in the rice cooker has been a major game-changer. It eliminates the need to babysit the pot as it cooks, so you can go about and prepare for the day. And when you come back to the kitchen, you’ll have fresh, piping hot oatmeal for breakfast.

Cook time: 30 minutes
Calories: 68 calories

Ingredients

• 1 cup steel-cut oats
• 3 ½ cups water, see notes
• 1 tsp cinnamon
• 2 tbsp brown sugar
• milk, for serving

Instructions

1. Combine oats, water, cinnamon, and brown sugar into a rice cooker. Mix everything and set to quick cook. When finished cooking, add a splash of milk before serving.

Notes

• Add more water if you want a looser consistency. 

Breakfast Pita Pockets

These pita pockets are the perfect on-the-go breakfast. They’re handy, ready in no time, and they’re packed with protein and nutrients from the scrambled eggs and zucchini.

Prep time: 7 minutes
Cook time: 11 minutes
Nutrition: 314 calories

Ingredients

• ½ cup zucchini, sliced thin and halved
• 2 eggs
• 2 egg whites
• 1 tbsp low-fat milk
• salt and ground pepper
• 2 whole wheat pita pockets
• dollop of ricotta cheese

Instructions

1. In a small bowl, beat egg, egg whites, and milk, then set aside. Heat a non-stick pan with olive oil and saute zucchini until just tender. Transfer to a bowl and set aside.
2. On the similar pan, scramble eggs over medium low heat. Add a dollop of ricotta to the eggs as they cook. Just as the eggs are nearly cooked, add the zucchini. Remove from heat.
3. Cut pita pockets in half and toast in the oven. Stuff the pita bread with your scrambled eggs and serve immediately.

Crunchy Roasted Chickpeas

Chickpeas are a popular source of fiber and protein. They’re the main ingredient for hummus, but simply roasting them transforms them into a highly addictive, crunchy snack. You can also add roasted chickpeas in salads for a tasty protein boost.

Prep time: 5 minutes
Cook time: 35 minutes
Nutrition: 180 calories

Ingredients

• 1 can chickpeas
• olive oil cooking spray
• pinch of salt

Instructions

1. Preheat the oven to 400 degrees. Over the sink, drain and wash the chickpeas. Remove the loose skins. Dry well before transferring the chickpeas over a rimmed cookie sheet.
2. Spritz the chickpeas with your olive oil cooking spray and roast for 15-20 minutes. Take them out of the oven and give the baking sheet a good shake before returning to the oven to roast for another 15-20 minutes, or until the chickpeas are crispy but not burned.
3. Remove from the oven and season with salt. Let cool before serving.
4. Store any leftovers in an airtight container with the lid slightly ajar (learn more about storing chickpeas here)

Apple Chips And Dip

These apple slices are a fun and easy way to jazz up your plain old apple slices. You can use any flavor of yogurt you like to serve as a nourishing, creamy dip. We went with strawberry for an extra hint of sweetness.

Prep time: 5 minutes
Nutrition: 72 calories

Equipment

• heart-shaped cookie cutter

Ingredients

• 1 apple
• ⅓ cup strawberry yogurt, see notes

Instructions

1. Slice the apples crosswise, about ¼-inch wide. This method should result to the core of the apple being the center of the slices. Remember to pop out the seeds.
2. Using a small heart-shaped cookie cutter, press down on the apple slices to punch out hearts out of the apples . Place the yogurt in a small ramekin and serve with the apple “hearts”.

Chop Salad With Famous Shallot Dressing

This chop salad is perfect for packed lunches or picnics. The veggies are already chopped up (hence the name), so you can eat them with just a fork. Pro-tip: don’t dress the salad when packing it to prevent soggy veggies.

Prep time: 10 minutes
Nutrition: 20 calories

Equipment

• food processor

Ingredients

• 2 heads romaine lettuce, chopped
• 3 cucumbers, chopped
• 1 pint grape tomatoes, cut in half
• 1 can chickpeas, rinsed and drained
• 1 small shallot, minced
• ½ tsp dijon mustard
• ¼ cup rice vinegar
• 1 tsp dried oregano
• 2 tsp dried parsley
• ½ cup olive oil

Instructions

1. In a salad bowl, combine the lettuce, tomatoes, cucumbers, and chickpeas.
2. Using your food processor, blitz together the shallot, mustard, vinegar, oregano, and parsley. Slowly pour the olive oil as you blend until you have an emulsified dressing. Pour it over the salad and toss to coat evenly.

Cheater Caramel Apple Cake

I’m not ashamed to admit I use boxed cake mixes. The key to making them taste like you make them from scratch is to use other pantry staples to jazz them up. With this recipe, we added fresh apples to the cake and infused it with cozy warming spices. And the cherry on top is a finger-licking good caramel sauce. Your guests will never guess this cake came from a box.

Prep time: 10 minutes
Cook time: 1 hour 10 minutes
Nutrition: 286 calories

Equipment

• bundt pan
• electric mixer

Ingredients

For cake:

• 1 package vanilla cake mix
• 1 package vanilla pudding
• 1 cup applesauce
• 4 eggs
• ⅓ cup oil
• 1 tsp cinnamon
• 3 medium Granny Smith apples, peeled and coarsely chopped

For caramel sauce

• ½ cup granulated sugar
• ½ cup brown sugar
• ¼ cup water
• 4 tbsp butter
• 1½ cup heavy cream

Instructions

1. Preheat the oven to 350 degrees. Grease the bundt pan and sprinkle with flour. Make sure the whole pan is covered with a thin layer.
2. In a large bowl, use your electric mixer to combine the cake mix, applesauce, pudding mix, eggs, oil, cinnamon, and apple pie spice into a batter. Fold in the apple slices.
3. Pour the batter into the prepared bundt pan. Bake for 50 minutes to an hour or until an inserted toothpick comes out clean.
4. While waiting for the cake to bake, stir sugar and water in a heavy bottom saucepan over high heat. Once the mixture comes to a boil, stop stirring to let it thicken. When the mixture thickens, take the pan off the heat and add the butter. Keep stirring and slowly pour in the cream. You should have a golden brown caramel sauce.
5. Transfer the caramel sauce into a ceramic or glass vessel and leave to cool and thicken. Slice the cake and serve with a drizzle of the caramel sauce.

Gummy Pops

Your kids will love these treats – chewy gummy candies encased in deliciously refreshing popsicles! They’re super easy to make, but the downside? You’ll need to wait for them to freeze. Pro-tip: make these the night before so your kids can enjoy them the next day.

Prep time: 15 minutes
Freezing time: 4 hours
Nutrition: 79 calories

Equipment

• popsicle molds

Ingredients

• 1 cup freshly squeezed lemon juice
• 4 cups warm water
• ⅓ cup sugar
• ¼ cup agave nectar
• 1 package gummy fruits

Instructions

1. In a bowl, whisk sugar in water until dissolved. Add the lemon juice and agave and continue whisking until well-incorporated. You should end up with a very sweet mixture to prevent a bitter frozen pop.
2. Pour the mixture into the popsicle mold and drop a gummy candy into each (you can add more for smaller gummies).
3. Cover the molds and freeze for at least four hours but preferably overnight. Make sure they’re fully frozen before removing from the mold – the gummy side usually takes longer. To remove them from the molds, run them warm water for a few seconds.

Apple Fritters

These aren’t the healthiest treats, but you deserve to indulge from time to time, right? Deep-frying makes these lightly crisp and fluffy, with bits of tender apples in every bite. And the sugar glaze is the perfect finishing touch that adds another layer of sweetness. Indulge responsibly!

Prep time: 10 minutes
Cook time: 5 minutes
Nutrition: 368 calories

Ingredients

For the fritters:

• 1 cup flour
• ½ cup sugar
• 2 tsp salt
• 2 tsp baking powder
• 1 tsp apple pie spice, see notes
• ¼ cup apple sauce
• ¼ cup milk
• 1 apple, diced
• 1 egg (see my in depth experiment on egg substitutes for fying if you need an alternative)

For frying

• vegetable/canola oil

For the glaze:

• 2 cups powdered sugar
• 2 tbsp milk

Instructions

1. Heat about 1 ½ inch of oil in a shallow frying pan. In a large bowl, combine all the dry ingredients. Mix in the apple sauce, milk, and eggs. Once fully incorporated, fold in the chopped apples.
2. Once the oil is hot, add about two tablespoons of the dough. Cook the fritters for about two minutes on each side or until they turn golden brown. Remove the cooked fritters and place on a paper towel-covered plate to drain the grease. Transfer to the cooling rack.
3. While the fritters are cooling, mix the powdered sugar and milk to form a smooth, creamy glaze. When the fritters have cooled down, drizzle them with the glaze before serving.

Notes

• You can also use a blend of cinnamon and nutmeg. 
• If you need to reheat the fritters, I did an experiment to find out the best way!

Chickpea Latkes

Ever feel like eating latkes is like only eating fries for dinner? These chickpea latkes are an excellent middle ground. Adding chickpeas give the latkes more protein and makes them more filling. Top them with applesauce and you’re good to go!

Prep time: 20 minutes
Cook time: 15 minutes
Nutrition: 282 calories

Ingredients

• 5 medium russet potatoes
• ½ large brown onion
• 1 tablespoon minced garlic
• 2 eggs
• ½ cup matzo meal
• 1 can chickpeas, drained
• ⅓ cup canola oil
• coarse kosher salt

For serving

• 1 jar applesauce

Instructions

1. Peel and cut the potatoes and onions in quarters. Transfer them in your food processor and pulse until you achieve a fine mince. Add minced garlic and the eggs and pulse again
2. Add in the matzo meal and chickpeas and give another pulse. Transfer the mixture into a bowl. Heat a heavy-bottomed skillet with an inch of oil. Once hot, ladle ⅓ cup of your latke batter into the pan and fry on both sides until golden brown.
3. Transfer the cooked latke on a paper towel-lined plate to drain the excess grease. Repeat the process until you finish the batter.
4. Sprinkle kosher salt and top the cooked latkes with applesauce before serving.

Gluten Free Sweet Potato Chips

These homemade sweet potato chips are some of the easiest gluten-free snacks you can whip up. We used a mandoline to make the slicing easier, but a sharp, trusty knife also works like a charm. Plus, you can easily customize the seasoning you use. We stuck with a Tex-Mex flavor profile, but garlic and parmesan would taste superb too.

Prep time: 10 minutes
Cook time: 25 minutes
Nutrition: 532 calories

Ingredients

• 1 large sweet potatoes, scrubbed well
• 1 tbsp olive oil
• ½ tsp coarse sea salt
• ½ tsp freshly ground black pepper
• 1 tsp paprika

For serving:

• lime wedges
• freshly chopped cilantro

Instructions

1. Preheat the oven to 400 degrees. Adjust your mandoline to the #2 setting or use a sharp knife to thinly slice the sweet potatoes.
2. Transfer the sliced sweet potatoes into a large bowl (if you need to store them, here’s the best way to store cut sweet potatoes).
3. Drizzle olive oil, salt, and pepper over the sweet potato slices and toss to coat them evenly. Arrange the sweet potato slices in a single layer between two pans. Season with paprika or your choice of spices.
4. Bake the sweet potato slices uncovered for 20-25 minutes or until they’re golden brown and crispy. Sprinkle with salt, pepper, a spritz of lime juice, and chopped cilantro before serving.

Pretzel Rolls

Tired of your plain old dinner rolls? Switch things up and whip up pretzel rolls instead. They’re just like regular pretzels – they have that iconic crispy crust and chewy crumb (want to learn how to keep the pretzels fresh?!)d, minus the stretching and twisting. They’re perfect for sandwiches, but they’re delicious on their own too.

Prep time: 1 hour
Cook time: 20 minutes
Nutrition: 282 calories

Equipment

• stand mixer

Ingredients

• 1 tbsp active dry yeast
• 1 cup warm water, 110 to 115 degrees
• 2 ¾ cups all-purpose flour, plus more for dusting
• 1 tbsp sugar
• 1 tsp kosher salt, plus more sprinkling
• 8 cups water
• ⅓ cup baking soda
• vegetable oil
• cooking spray

Instructions

1. Add the cup of warm water in your stand mixer’s bowl and sprinkle it with yeast. Set aside and wait until it becomes foamy. While waiting, combine the flour, sugar, and salt in another large bowl.
2. Once the yeast has bloomed, add in the flour mixture. With your stand mixer on low setting, mix everything until a dough forms. Turn the speed up to medium and continue mixing until the dough becomes smooth and elastic. This should take about 8 minutes.
3. Shape the dough into a ball and put into an oiled bowl. Cover the bowl with a damp kitchen towel or cling wrap and leave the dough to proof for about 30-35 minutes. Your dough should’ve doubled by size.
4. Line a baking sheet with foil, grease with cooking spray and set aside. Punch down t6he dough and transfer it into a floured surface. Knead the dough until it springs back up when poked. Divide the dough into 10 rolls and transfer them on your lined baking sheet. Score an “X” on top of the buns, cover with your damp kitchen towel. Leave them to rise again for another 15-20 minutes.
5. While the dough rises, preheat the oven to 425 degrees and place 8 cups of water in a large pan over high heat to boil. Once the water is boiling, mix in the baking soda (it will foam up). Add your proofed rolls two at a time and cook for 2 minutes per side.
6. Drain the boiled rolls before placing them back on the baking sheet. Sprinkle them with salt and bake for 10-12 minutes, or until golden brown.

Healthier Artichoke Dip

Traditional recipes for artichoke dips calls for lots of mayonnaise, which isn’t exactly the healthiest. So for this version, we tried using low-fat Greek yogurt which will still give you that creamy bite and has an added subtle tang. And it worked out so well! To keep with the Greek theme, we served this healthier dip with whole wheat pita bread chips (but here are some more artichoke dip serving ideas).

Prep time: 7 minutes
Cook time: 30 minutes
Nutrition: 220 calories

Equipment

• 1 oven-proof serving dish

Ingredients

• 14 oz can artichoke hearts, rinsed, drained, and chopped
• 1 garlic clove, minced
• 1 cup plain low-fat Greek yogurt, or strained regular yogurt
• ¾ cup finely grated parmesan-asiago cheese
• 1 tbsp seasoned breadcrumbs

For the chips

• 4 pieces round wholewheat pita bread
• 2 tbsp olive oil
• 1 tsp kosher salt

Instructions

1. Preheat the oven to 375. Slice the pita bread into wedges and peel apart to make them thin. This ensures they’ll crisp up. Arrange the wedges on a parchment-lined baking sheet and brush them with olive oil before sprinkling with kosher salt. Bake the pita wedges in the oven for 7-10 mins.
2. In a medium bowl, mix your artichokes, yogurt, garlic, and grated cheese until well-combined. Transfer the mixture into an oven-proof serving dish and garnish with breadcrumbs. Bake the dip for 25-30 minutes. Let it cool for 5-7 minutes before serving with the pita chips.

Baked Banana Nut Oatmeal

This baked oatmeal is a fabulous breakfast treat. The bananas, raisins, and pecans is a deliciously classic combo. But the best part is how this can last for several days in the fridge, which guarantees you an easy, tasty breakfast for the week. The flavor gets better overtime too! What more can you ask for?

Prep time: 10 minutes
Cook time: 30 minutes
Nutrition: 366 calories

Equipment

• 9 x 13 pan

Ingredients

• 5 cups water
• 3 cups rolled oats
• 1 cup low-fat milk
• 1 egg
• 3 ripe bananas
• 3 tbsp brown sugar
• ½ cup chopped pecans
• ½ cup raisins

Instructions

1. Preheat the oven to 375 degrees. Grease a 9 x13 pan. Using a fork, mash the ripe bananas and set aside.
2. Heat a pot over medium heat and boil 5 cups of water. Add the oats and cook until they’re tender and the water is fully absorbed. Transfer the cooked oats into a large bowl. Add the milk and stir.
3. In a small bowl, crack open an egg. Spoon a small amount of the cooked oats and mix with the egg. Do this about 3-4 times. This method, call tempering, will bring the egg to the same temperature as the oats and will prevent it from scrambling when fully mixed with the oats. Mix the tempered egg with the rest of the oatmeal.
4. Pour half of the oatmeal mixture into your greased pan. Sprinkle the oats with 2 tablespoons of your brown sugar. Spread a layer of the mashed bananas on top of sugar, then add pecan pieces. Pour the rest of the oatmeal on top and spread to cover the entire pan evenly. Top the pan with raisins and the remaining brown sugar.
5. Bake for 30-35 minutes. Let it sit for a few minutes before serving.

Hot Cocoa Cream Of Wheat

Adding hot cocoa mix to cream of wheat may sound simple, but it’s an absolute game-changer. The chocolatey mix makes the classic breakfast dish more decadent, to the point that it almost taste like a dessert. I went the extra mile and added mini marshmallows – definitely save this for a special morning!

Prep time: 2 minutes
Cook time: 5 minutes
Nutrition: 402 calories

Ingredients

• 2 cups water
• ½ cup cream of wheat
• ¼ tsp salt
• ¼ cup low-fat milk
• 1 tbsp butter
• 4 tbsp hot cocoa mix (here are some cocoa substitutes if you need them)
• mini marshmallows, optional

Instructions

1. Boil the water in a saucepan and add in the salt and cream of wheat. Reduce the heat and simmer until reaches your preferred consistency. Remove from heat and add in the milk, butter, and hot cocoa mix. Mix to combine and serve in bowls. Top with mini marshmallows.

Matzah Huevos Rancheros

Huevos rancheros is a classic Mexican dish that usually involves eggs, tortillas, and salsa. But for this recipe, I used matzah instead of tortillas for a delicious Jewish-Mexican fusion.

Prep time: 10 minutes
Cook time: 10 minutes
Nutrition: 125 calories

Ingredients

• 1 shallot, finely chopped
• 1 ½ cup boxed chopped tomatoes
• 1 tsp ground cumin
• ¼ tsp cayenne
• 1 tbsp minced jalapeno, or chopped green chiles
• 2 pcs matzoh
• 4 eggs
• 15 oz can black beans
• ¼ cup cheddar cheese
• salt and pepper

Instructions

1. Preheat the oven to 250 degrees. To make the ranchero sauce, sauté shallots in tablespoon of olive oil in a large skillet. Once the onions are translucent, add the chopped tomatoes, their juices, chopped green chilies, spices, salt, and pepper.
2. Bring the sauce to a boil, then reduce the heat to low. Let it simmer as you prepare the rest of the dish.
3. In a small pot, heat the black beans, then set aside. Quickly run each piece of matzah under warm water before putting in the oven for a couple of minutes to warm.
4. Spritz cooking spray over a frying pan over medium heat. When the pan sizzles, crack open the eggs and cook until the whites are done but the yolks are still runny.
5. To serve, place the beans, ranchero sauce, and your fried egg on top of the warm matzah. Top everything with cheese and a dash of salt and pepper.

Breakfast Salsa Baked Eggs

This is a tasty and easy way to jazz up your plain old breakfast eggs. They’re prepped and baked straight into the ramekins, which makes clean-up way easier. And not only is it extra satisfying, but the spinach leaves gives this dish an extra nourishing boost.

Prep time: 5 minutes
Cook time: 15 minutes
Nutrition: 220 calories

Equipment

• ramekins or oven-safe cookware

Ingredients

• 1 tbsp salsa
• 1 cup baby spinach leaves
• 2 eggs
• salt and pepper

Instructions

1. Preheat the oven to 400 degrees. Fill the bottom of your ramekin with salsa and top with fresh baby spinach leaves. Crack open two eggs over the spinach.
2. Bake for about 15 minutes or until the eggs are set. Season with salt and pepper and enjoy!

Banana Layer Cake

This banana layer cake is a great simple dessert for your dinner parties. Made with whole wheat flour and less sugar, it’s less sinful than the usual cakes, but don’t count it out. The bananas bring lots of fruity sweetness and makes the cake super moist.

Prep time: 25 minutes
Cook time: 30 minutes
Nutrition: 323 calories

Equipment

• 2 9-inch round cake pans
• electric whisk

Ingredients

For the cake:

• 2 ¼ cups sifted whole wheat flour
• ¾ tsp baking soda
• ⅓ tsp baking powder
• ½ tsp salt
• 2 very ripe large bananas, mashed
• ¼ cup plain yogurt
• 1 tsp vanilla
• 1 stick unsalted butter, softened
• 1 cup sugar
• 2 large eggs

For the frosting and filling:

• 2 cups powdered sugar
• 8 oz cream cheese, softened
• 1 stick unsalted butter, softened
• 3 large firm-ripe banana (if you have more banana than you need, learn how to store half a banana in this guide)

Instructions

1. Preheat the oven to 350 degrees. Grease your round cake pans and dust with flour. Sift together flour, baking powder, and salt into a bowl.
2. In another small bowl, mash the very ripe bananas and mix in the yogurt and vanilla. In a separate bowl, use your electric mixer to beat butter and sugar until fluffy. Keep beating as you add the eggs, one at a time.
3. To your butter mixture, add the dry ingredients and the banana mixture alternately while mixing until everything is fully incorporated. Remember not to overmix the batter. Divide it between your pans.
4. Bake the cakes for 15-18 minutes or until the toothpick comes out clean. One cake should be in the upper layer and the other on the lower third. Halfway thorough baking time, switch the position of the pans.
5. Leave the cakes in the pans for about 10 minutes then turn them over the cooling racks to cool completely.
6. To make the frosting, sift confectioners’ sugar in a bowl. In another large bowl, use your electric mixer to beat cream cheese and butter until light and fluffy then add the vanilla and salt. When everything is incorporated, keep mixing while adding the confectioner’s sugar a little at a time. This should give you a smooth frosting
7. To start decorating, place one of the cakes on the serving plate and completely cover it with a thin layer of frosting. Slice your two firm-rice bananas diagonally. Arrange the banana slices, following the shape of your cake. Top everything with the second cake. Using an offset spatula, cover the entire cake with the remaining frosting.

New Years Resolution Cookies

These cookies are adapted from the famous fortune cookies you’d get at Chinese restaurants. But instead of fortunes, they’re filled with resolutions to celebrate the New Year! Making the cookies are easy, but shaping them is a bit tricky – speed is an absolute must.

Prep time: 10 minutes
Cook time: 10 minutes
Nutrition: 378 calories

Equipment

• printed-out resolutions, cut into strips
• muffin tin

Ingredients

• 5 tbsp unsalted butter, melted
• 4 egg whites
• 1 cup super fine sugar
• 1 cup all-purpose flour, sifted
• 3 tbsp heavy whipping cream
• 1 tsp vanilla extract
• gel food coloring
• 1 tbsp multi-colored nonpareil sprinkles

Instructions

1. Preheat the oven to 400 degrees. Grease your baking sheets or line them with Silpat.
2. In a large bowl, use your electric mixer to combine the egg whites and sugar. Keep mixing as you add in the flour and salt. Once fully incorporated, mix in the butter, heavy cream and vanilla. Keep mixing until you achieve a smooth batter.
3. Equally divide the batter into two bowls. Add the sprinkles to one bowl of batter and a drop of food coloring to the other bowl. Place teaspoon-size scoops of batter on your lined baking sheets, at least 4 inches apart from each other. Using the back of the spoon, spread the batter into a round shape, about 3 inches in diameter.
4. Bake for 8-10 minutes, or until the edges are golden brown. Once done, quickly use a spatula to lift the cookies and flip them onto a dishtowel. Place a resolution message strip in the center of the cookie. Fold the cookie in half and seal the edges to form a loose semicircle. Place the folded edge on the rim of a coffee mug and pull each ends down. Keep the folded cookies in a muffin tin to hold their shape. Work quickly – the cookies will crisp up as they cool down.

Shortcut Chicken And Dumplings

If you’re in a rush, this shortcut version of the classic chicken and dumplings is your friend. It shaves off about 30 minutes of cooking time, but doesn’t compromise on flavor. The rotisserie chicken isn’t only a time-saver, but it adds lots of savory goodness to the soup.

Prep time: 10 minutes
Cook time: 30 minutes
Nutrition: 302 calories

Ingredients

• 1 tbsp olive oil
• 1 cup pre-chopped onion
• 1 cup pre-chopped celery
• 2 cloves garlic, crushed
• 32 oz chicken broth, 2 boxes
• 1 tsp dried basil
• 2 tsp dried parsley
• ½ bag baby carrots
• 1 pre-cooked rotisserie chicken
• pre-made biscuits
• ¼ cup flour
• ½ cup frozen corn
• ½ cup frozen peas

Instructions

1. Place a large pot with oil over medium heat. When the oil is hot, add onions and celery until soft. Add garlic and cook for a minute. Pour in 2 boxes of chicken broth and add the carrots and basil. Boil for 15 minutes.
2. While waiting, tear the pre-made biscuit dough into 4 pieces and put them into a ziplock bag with the ¼ cup of flour. Make sure the biscuit pieces are fully coated with flour. Add them to the broth and cook for 10 minutes.
3. Shred the rotisserie chicken and add it to the pot, together with the corn and frozen peas. Cook for another 5 minutes before adding the parsley, salt, and pepper.
4. Get some ideas on what to serve with chicken and dumplings.

Slow Cooked Chicken And Dumplings

This version of chicken and dumplings features everything made from scratch. The broth is extra flavorful, thanks to the whole chicken pieces, spices, and aromatics.

Related: how to store raw chicken once it’s open

Prep time: 14 minutes
Cook time: 1 hour
Nutrition: 302 calories

Ingredients

• 1 tbsp olive oil
• 1 onion, roughly chopped
• 3 celery ribs, cut into ½ inch pieces
• 3 garlic cloves, crushed
• 1 whole chicken, cut into 8 pieces
• 32 oz organic chicken broth
• 1 tsp dried basil
• 3 carrots, cut into ½-inch pieces
• biscuit dough, make from scratch or use a mix
• flour, for rolling out the dough
• 2 ears of corn
• ½ cup frozen peas
• salt and pepper
• 1 tbsp chopped fresh parsley

Instructions

1. In a large pot, heat oil over medium heat. Cook onions and celery until soft. Add garlic and cook for a minute.
2. Add the chicken pieces in the pot and pour in the chicken broth. Then, pour in enough water to cover the chicken pieces. Add the basil and bring to a boil. Reduce heat to medium low and simmer until the chicken is cooked through. This should take about 40 minutes.
3. While waiting, roll out the biscuit dough over a floured surface and cut into 1-inch sized pieces. Removed the cooked chicken and set aside to cool. Add carrots to the broth and bring to a boil . Cut the corn off kernels off and set aside.
4. Once the broth is boiling, add the dumplings, and turn down the heat. Simmer for 10 minutes. While waiting, debone the chicken. Add the corn and deboned chicken to the broth and cook for five minutes.
5. Throw in the peas, parsley, salt and pepper. Cook everything for another 5 minutes then serve.

Squash Blossom Quesadillas

You don’t commonly see squash blossoms in cheesy quesadillas, but you have to try this combo. The blossoms’ mild flavor pairs superbly with the slightly tangy Mexican cheese blend. These quesadillas are highly addictive, so it’s a good thing they’re a breeze to make! And here’s some fun ideas on what to serve with quesadillas.

Prep time: 5 minutes
Cook time: 5 minutes
Nutrition: 295 calories

Ingredients

• 4 tortillas, homemade or store-bought
• 3 cups shredded Mexican blend cheese
• 2 cups torn squash blossoms

Instructions

1. Over medium heat, place a cast iron skillet. Once piping hot, place a tortilla and cook for 50 seconds, then flip.
2. Sprinkle the shredded cheese over half of the tortilla and top with the squash blossoms. Using a spatula, fold the other half of the tortilla over and press down firmly. Cook it for a minute, flip, then cook for another 30 seconds. Repeat with the rest of the tortillas.
3. Reheat your leftovers in a skillet for the best results.

Ravioli Lasagna

Combining ravioli and lasagna may not be traditional, but what can you do if the resulting dish is so darn tasty? Using ricotta-filled ravioli instead of the usual pasta sheets add a creaminess that goes superbly with the marinara sauce. Your kids will love this pasta dish!

Prep time: 10 minutes
Cook time: 30 minutes
Nutrition: 153 calories

Equipment

• square glass baking dish

Ingredients

• 2 packages spinach and ricotta-filled ravioli
• 2 cups marinara sauce
• 1 ½ cups, shredded mozzarella cheese
• ¼ cup shredded parmesan cheese
• fresh basil and oregano, torn

Instructions

1. Preheat the oven to 400 degrees. Bring salted water to a boil and cook the ravioli, about 3-4 minutes. Drain.
2. Cover the bottom of your baking dish with the marinara sauce. Add the ravioli on top, side by side. Slather more marinara sauce over the ravioli and sprinkle with shredded mozzarella and fresh herbs. Repeat these steps until the baking dish is loaded with layers of marinara, ravioli, and cheese. Top everything with shredded cheese.
3. Bake in the oven for 30 minutes or until the cheese is bubbly. Let it cool down before serving.
4. For instructions on how to reheat lasagna and how to reheat ravioli check out these articles.

Oven Baked Turkey Chili Cheese Dogs

Prep time: 10 minutes
Cook time: 45 minutes
Nutrition: 258 calories

Equipment

• 9 x 13 pan
• aluminum foil

Ingredients

• 8 turkey hot dogs
• 8 whole wheat hot dog buns
• 1 can turkey chili
• ½ onion, diced (optional)
• ketchup
• mustard
• relish
• low-fat Mexican cheese
• olive oil

Instructions

1. Preheat the oven to 350 degrees. Cover a 9 x 13 pan with aluminum foil.
2. Slice the hot dog buns open and drizzle them with olive oil. Stuff each bun with the turkey dog and top them with mustard, relish, chili, cheese and diced onions. Arrange the prepped hot dogs in your lined 9 x 13 pan. It’s okay if you have to squish them all to fit in. Top with more cheese before covering with foil
3. Bake everything for 40 minutes. Remove the foil and bake it for another 5 minutes. The hotdogs should be toasty on top. To make serving easier, lift the aluminum foil from the pan and use a spatula to divide the hot dogs.

Gluten Free Chive Ricotta Frittata

Frittatas are an excellent gluten-free alternative to quiches. You won’t need a pie shell for the frittata, but starting it over the stovetop then finishing it in the oven allows a lightly golden crust to form.

Prep time: 7 minutes
Cook time: 12 minutes
Nutrition: 145 calories

Ingredients

• 8 large eggs
• ⅓ cup fresh chives, chopped
• 1 cup ricotta
• salt and pepper
• extra virgin olive oil

Instructions

1. Preheat the oven to 425 degrees. Place an oven-proof skillet over medium-high heat. In a large bowl, beat the eggs, chives, salt, and pepper.
2. Transfer the egg mixture in the skillet then top it with dollops of ricotta. Let cook over the stovetop for two minutes.
3. Take the skillet off the stovetop and transfer to the preheated oven. Bake for 10-12 minutes or until the eggs are just set.
4. Let cool for a bit before serving straight out of the skillet. Here are some ideas on what to serve with frittatas.

Bacon Egg And Cheese Toast Cups

Instead of a pie crust, we used bread slices to form the base of these breakfast cups. It’s a fun and easy way to jazz up the usual combo. We stuck with scrambled eggs, but you can also just crack the egg straight into the bread cups to achieve a runny yolk.

Prep time: 5 minutes
Cook time: 25 minutes
Nutrition: 267 calories

Equipment

• muffin tin

Ingredients

• 6 slices wheat bread
• 6 slices bacon
• 4 eggs
• 1 tbsp milk
• ¼ cup shredded cheddar or mozzarella cheese
• butter

Instructions

1. Preheat the oven to 375 degrees. Cook bacon in the microwave for 2-3 minutes. The bacon will not be crispy, just par-cooked. .
2. Using a rolling pin, flatten the bread slices. Slather the butter on one side and place the buttered side down into the muffin cup. Press the bread along the sides to form a well.
3. Spritz the bread cups with cooking spray. Lightly beat the eggs and a tablespoon of milk together. Place a bacon slice in each bread cup, then top them off with the egg mixture. Sprinkle them with cheese.
4. Bake in the oven for 20 minutes or until the eggs are set. Serve warm.

Herbed Couscous

Couscous is one of my go-to rice and pasta alternatives. It’s hearty and has more protein than other starchy side dishes. Plus, it absorbs flavors easily – I went with a simple blend of fresh herbs, butter, and lemon to make this side dish as versatile as possible. Here are some great ideas for serving with couscous.

Prep time: 10 minutes
Cook time: 15 minutes
Nutrition: 112 calories

Ingredients

• 1 ½ cup dry couscous
• 2 ¾ cups water
• 2 packets vegetable broth
• 1 leeks, chopped
• ⅓ cup chopped fresh herbs, try a blend of parsley, Greek oregano, dill, and basil
• 1 lemon, juiced
• 2 tbsp olive oil
• 2 tbsp butter
• salt and pepper

Instructions

1. Over medium high heat, boil water in the saucepan. Add in the broth when it boils and stir. Pour the couscous in the pot, cover and remove from heat. Leave it to sit for five minutes until all the liquid is absorbed.
2. When done, fluff the couscous with a fork. Heat a large frying pan with oil and cook the leeks until tender. Transfer couscous into the frying pan with the cooked leeks and turn down the heat. Add butter, herbs, and lemon to the couscous and mix everything. Season to taste and serve immediately.

Crustless Quiche Cups

We made crustless quiche in ramekins before, but did you know you can make them in muffin tins too? It’s just as easy and you can instantly make a dozen quiche cups you can freeze for future consumption.

Prep time: 10 minutes
Cook time: 35 minutes
Nutrition: 170 calories

Equipment

• muffin tin

Ingredients

• 4 eggs
• 4 egg whites
• ½ cup low-fat milk
• ½ cup shredded part-skim mozzarella cheese
• ½ cup shredded cheddar cheese
• 2 cups fresh broccoli florets
• salt and pepper

Instructions

1. Preheat the oven to 350 degrees. Grease the muffin tin. Blanch the broccoli, dry, and chop finely. In a large bowl, beat the eggs and whites. Pour in the milk and keep whisking until fully incorporated.
2. Add the blanched broccoli and cheese to the egg mixture. Season to taste. Divide the egg mixture evenly and bake for 15 cups.

Meatball Macaroni Soup

Your kids will love this macaroni soup. The homemade broth infuses the macaroni with lots of flavor. Plus, the homemade mini meatballs are moist, meaty, and packs a delicious savory punch. We packed this in a Thermos soup container for a packed lunch and it worked out well!

Prep time: 20 minutes
Cook time: 30 minutes
Nutrition: 110 calories

Ingredients

For meatballs:

• ½ lb ground turkey, (mix of dark and light meat)
• 1 tbsp ketchup
• 1 egg
• ¼ cup breadcrumbs
• 1 clove garlic, minced
• salt and pepper

For the soup:

• 8 cups chicken stock
• 2 packets liquid chicken stock or bouillon
• ½ onion, chopped
• 2 large carrots, peeled and chopped
• 2 large celery stalks, peeled and chopped
• 1 garlic clove, pressed
• 1 cup whole wheat macaroni
• fresh dill
• salt and pepper

Instructions

1. Mix the turkey meat, breadcrumbs, ketchup, egg, and garlic in a large bowl until well-combined. Season with salt and pepper.
2. Form the turkey mixture into mini meatballs, about ½-inch in diameter. Set aside. In a medium pot, sauté onions until translucent. Add celery and garlic and continue cooking.
3. Add the broth to the pot and cook until boiling. When it comes to a boil, toss in the carrots, meatballs, and macaroni. Continue cooking for 10 minutes on medium high heat or until the pasta is tender and the meatballs are done. Season to taste.
4. Leave the pot simmering on the stove for another 10 minutes then serve.

Pasta With Bacon And Peas

This pasta dish is the perfect addition to your weekly meal rotation. It’s simple, but the bacon adds a tasty savory flavor and satisfying crunch to every bite. Plus, it’s healthier than the usual mac and cheese, especially if you use whole wheat pasta.

Prep time: 10 minutes
Cook time: 20 minutes
Nutrition: 194 calories

Ingredients

• 2 cloves of garlic
• 5 slices turkey bacon
• 2 cups peas
• 2 tbsp olive oil
• 14 oz can diced tomatoes
• ½ pound pasta, any kind
• bunch of fresh basil
• salt and pepper
• grated parmesan cheese

Instructions

1. Preheat the oven to 400 degrees. Grease a cookie sheet and place your turkey bacon on it. Roast in the oven for 15 minutes or until you achieve your desired crispiness. When done, chop the bacon into bits.
2. Add water in a large pot and bring to a boil. Cook the pasta until it becomes al dente. This should take around 8 minutes. Prep the garlic and basil. Place a large sauce pan over the stove and heat two the olive oil.
3. Cook the garlic, then the basil. After a few minutes, add the canned tomatoes. Crank up the heat and season. Transfer frozen peas in a colander and drain your cooked pasta directly over them.
4. Add the pasta, peas, and bacon to the sauce and stir until everything is well-coated. Serve with grated parmesan and basil.

Sweet Potato And Lentil Stew

This sweet potato and lentil stew is a mainstay in our weekly rotation, especially during cooler days. Everything is cooked in one pot so there’s less mess to clean up. But the best part about this is how hearty it is. The sweet potatoes and lentils will fill you up, while the flavorful broth will make you feel warm and cozy.

Prep time: 15 minutes
Cook time: 50 minutes
Nutrition: 161 calories

Equipment

• stock pot or dutch oven

Ingredients

• 2 tbsp olive oil
• 1 medium yellow onion, finely chopped
• 2 tbsp fresh ginger, grated
• 1 garlic clove, minced
• 2 tsp curry powder
• 1 tsp kosher salt
• 32 oz low-sodium chicken stock
• 2 large sweet potatoes, cut into 1-inch cubes
• 14 oz can chopped tomatoes
• 1 cup brown lentils
• ground pepper

Instructions

1. Heat olive oil in a dutch oven over medium heat. Sauté the chopped onions for five minutes or until tender. Add ginger, garlic, curry powder and salt and cook for about 2 minutes.
2. Pour in the chicken stock and add the potatoes, tomatoes and lentils. Crank up the heat to medium high and cook until the stew is boiling. Reduce the heat to medium low and simmer, stirring from time to time for about 40 minutes. The sweet potatoes should be tender enough to poke with a fork. Taste and season if needed. Serve immediately.

Polenta Pizza Stackers

Looking for something healthy but kid-friendly? This recipe uses pre-cooked polenta which is really easy to work with and super versatile. It also tastes great! Especially smothered in cheese and tomato sauce, and the recipe has a cool name.

Prep time: 10 minutes
Cook time: 20 minutes
Nutrition: 370 calories

Ingredients

• 1 tube pre-cooked polenta
• 1 cup marinara sauce
• 1/2 cup shredded mozzarella (or your favorite cheese)
• cooking spray
• basil for garnish

Instructions

1. Preheat the oven to 400 degrees.
2. Slice polenta into 1/4 inch thick pieces and arrange them on a pre-greased cookie sheet.
3. Lightly spray the polenta with cooking spray and heat them in the oven for 15 minutes.
4. Remove the polenta from the oven and top each slice with a dollop of marinara sauce and some cheese.
5. Turn the oven up to 450 degrees and heat the polenta for 5 minutes.
6. Remove polenta from the oven and let it rest for 1-2 minutes. Then carefully stack a 3-4 pieces of polenta on top of each other.
7. Top with basil and serve.

Strawberry Muffins

This super easy strawberry muffin recipe starts with (you guessed it) Trader Joe’s Multigrain Pancake Mix as the base. They’re super healthy and not overly sweet but a very nice treat none-the-less!

Prep time: 10 minutes
Cook time: 10 minutes
Nutrition: 254 calories

Ingredients

• 2 1/2 cups TJ Multigrain Pancake Mix
• 2 eggs lightly beaten
• 1 pint strawberries washed and chopped
• 2 tbsp applesauce heaped
• 3 tbsp canola oil
• 1/2 cup sugar split in 2 portions
• 1 tsp cinnamon

Instructions

1. Preheat the oven to 400 degrees
2. Mix the dry ingredients together in a big bowl (pancake mix, half the sugar, cinnamon)
3. In a second bowl, toss the strawberries in the other half of the sugar and then mash them with a potato masher. You want some chunks.
4. Add in the eggs, canola oil, and applesauce. Mix together with the strawberries.
5. Combine the wet mix with the dry mix and stir until just combined. Don’t over stir.
6. Scoop the mix into a greased muffin tray, filling each cup 3/4 full.
7. Cook for 8-10 minutes. The muffins are done when a toothpick comes out clean.

Lemony Broiled Artichokes

Artichokes are fabulous when grilled, but broiling them is the way to go when the days are colder. They’re delightfully nutty flavor pairs superbly with the bright, citrusy vinaigrette. Pair these with your favorite protein for a complete, healthy meal.

Prep time: 12 minutes
Cook time: 30 minutes
Nutrition: 47 calories

Equipment

• steamer pot

Ingredients

• 2 large artichokes
• 1 Meyer lemon
• 1 tsp dijon mustard
• 8 tbsp olive oil
• salt and pepper

Instructions

1. Cut off about ½ inch at the top of the artichokes to peel away the excess leaves at the base. In a steamer pot, add an inch of water and bring to a boil.
2. Place the artichokes in a steamer and let them steam for 20-25 minutes or until tender. While waiting, juice the lemon and add it into a small bowl. Whisk in mustard and olive oil until emulsified. Season with salt and pepper. Preheat the oven to 400 degrees.
3. When finished cooking, remove the artichokes and dry with paper towels. Chop both artichokes in half, lengthwise. Remove the inner leaves and the fuzzy “choke”. Place the prepped artichokes in a baking sheet and broil for 10-12 minutes.
4. Spoon the vinaigrette in the artichokes and between the leaves.

Berry Good Tart

This tart is all about showcasing the vibrant, juicy berries. There’s nothing too crazy about the crust – just a dash of caster sugar, so you can fully enjoy the delicious sweet-tart flavors of your raspberries and blueberries. And doesn’t it look gorgeous?

Prep time: 15 minutes
Cook time: 1 hour
Nutrition: 275 calories

Equipment

• 9-inch pie pan

Ingredients

• 1 stick unsalted butter, softened
• 1 cup caster sugar
• 1 tsp vanilla extract
• 2 eggs
• 1 ½ cups self-rising flour, sifted
• 11 oz blueberries
• 1 pint raspberries
• 2 tbsp powdered sugar

Instructions

1. Preheat the oven to 325 degrees. Grease a 9-inch tart pan with butter or baking spray. In a large bowl, use an electric mixer to beat butter, caster sugar, and vanilla. You should have a light and creamy mixture.
2. Add the eggs and continue mixing. Gently fold in the flour and once incorporated, spoon the mixture into the tin. Add the blue berries and raspberries over the mixture and sprinkle with 1tbsp powdered sugar.
3. Bake for 1 hour. To check for doneness, poke the center with a toothpick. When it comes out clean, it’s ready!
4. Remove from the tin and dust with powdered sugar.

Ninja Bread Man

We used ninja-shaped cutters to make these fun gingerbread cookies. They really don’t make a difference to how this cookie tasted (which was fabulous), but they’re so much fun to eat and look at. We kept ours plain, but you can definitely decorate them to make them more like ninjas if you have the time.

Prep time: 1 hour
Cook time: 8 minutes
Nutrition: 368 calories

Equipment

• ninja-shaped cookie cutters

Ingredients

• ⅔ cup butter
• ½ cup packed brown sugar
• 2 tsp ground ginger
• 1 tsp cinnamon
• 1 egg
• ¾ cup molasses
• 1 ½ cups whole wheat flour
• 1 ½ cups all purpose flour
• 1 tsp baking soda
• ½ tsp baking powder

Instructions

1. Preheat the oven to 375 degrees. In a large bowl, sift both kinds of flour, baking soda, salt, and baking powder together. Set aside.
2. With an electric mixer, cream the butter with spices and salt. Crack open the egg over the butter mixture and continue mixing until fully incorporated. Start adding the flour mixture a little at a time until everything is mixed.
3. Leave the dough in the refrigerator to chill for at least 1 hour. Then, roll it out over a floured surface to until you have a ⅛ in-thick slab. Grease or line a cookie sheet with parchment paper. Punch out ninja men using your ninja-shaped cookie cutters. Transfer the cut-out dough into your cookie sheet.
4. Bake for 8-10 minutes, then let cool completely on the rack.

Browned Butter Banana Bread

This banana bread is delicious straight out of the oven, but the extra step of frying it in brown butter takes it to another level (this is a great way to reheat banana bread too). Not only do you get a lightly crisp crust, but the brown butter also adds a hint of nuttiness that tastes superb with your sweet banana bread. This works well on both stale and freshly baked banana bread.

Prep time: 10 minutes
Cook time: 45 minutes
Nutrition: 340 calories

Equipment

• loaf pan

Ingredients

• 2 cups all-purpose flour
• 2 tsp baking powder
• ½ tsp baking soda
• ½ tsp salt
• 1 stick butter
• 2 eggs
• ½ cup buttermilk
• ½ cup sugar
• 2 ripe bananas
• 3 tsp butter

Instructions

1. Preheat the oven to 350 degrees. Grease your loaf pan. In a large bowl, sift together flour, baking powder, baking soda, and salt.
2. In a separate bowl, use an electric mixer to cream butter and sugar. Add the eggs, mashed bananas and milk and mix. Once fully incorporated, start adding the flour a little at a time. You should have a smooth batter. Gently fold in the nuts.
3. Pour the batter in the greased loaf pan and bake for 45 minutes to an hour. Transfer it to your cooling rack to completely cool down.
4. Once cool, cut the bread into thick slices. Heat a cast iron pan over medium heat and melt butter until foamy and begins to brown. Fry the banana bread until brown and crusty. Serve immediately.

Grilled Peaches And Brown Sugar Oatmeal

It may sound simple, but grilled peaches are an excellent addition to your oatmeal. Not only do they have a caramelized fruity sweetness, but a delicious smoky twist that pairs nicely with your oatmeal’s creaminess. We also added other toppings like raisins, slivered almonds, and a dash of brown sugar to complete the meal.

Prep time: 5 minutes
Cook time: 5 minutes
Nutrition: 90 calories

Ingredients

• 2 cups oats
• 1 cup water
• 2 ripe peaches not too soft
• brown sugar
• raisins
• slivered almonds
• cooking spray

Instructions

1. Preheat the grill to 350 degrees. While waiting for the grill to heat up, peel the peaches and slice into rings. Place a pot over the stovetop and boil water.
2. Spritz peaches with the cooking spray, grill for two minutes and flip. Once tender, take them off the grill. Add oats to your boiling water and turn down the heat to simmer.
3. When the oats are done, divide it into 4 bowls and top with raisins, brown sugar, almonds, and the grilled peaches.
4. For more unique ideas on what to serve with grilled peaches check here.

Chocolate Chip Cookie Tart

I tried to make this cookie tart a bit healthier by using whole wheat flour and less butter, but it’s still definitely a treat best reserved for cheat days. The bright side is it’s absolutely delicious – picture a soft, chewy cookie base with gooey chocolate in every bite. You can enjoy a slice on its own, but I highly recommend pairing it with a scoop of ice cream and a drizzle of hot fudge sauce.

Prep time: 10 minutes
Cook time: 30 minutes
Nutrition: 486 calories

Equipment

• 10-inch tart pan with removable bottom

Ingredients

• 1 cup all purpose flour
• 1 cup whole wheat pastry flour
• ¼ tsp salt
• ½ tsp baking soda
• 1 stick butter, melted and cooled to room temperature
• 1 cup light brown sugar
• ½ cup granulated sugar
• 1 large egg
• 1 large egg yolk
• 2 tsp vanilla extract
• 2 cups chocolate chips

For serving:

• ice cream
• hot fudge sauce

Instructions

1. Preheat the oven to 325 degrees. Grease a 10-inch tart pan. Combine flour, salt, and baking soda in a large bowl and set aside.
2. In a separate bowl, use your electric mixer to mix the melted butter and sugars. Once mixed, add the egg, egg yolk, and vanilla extract until you have a smooth mixture. Add the dry ingredients a little at a time to your wet mixture and keep mixing until you have a dough. Fold in the chocolate chips.
3. Press the cookie dough into the tart pan, ensuring the bottom and sides are fully covered. Bake for 25-30 minutes, or until the top is lightly golden.
4. Leave it to cool for 30 minutes, then cut into triangles while still warm. Enjoy with a scoop of ice cream on top and a hot fudge sauce drizzle.

Simple Sugar Snap Peas

This super simple sugar snap pea recipe brings out the natural sweetness in the peas and maintains their crispness. It’s great for prolonging the life and any snap peas that are just about to go past their prime.

Prep time: 2 minutes
Cook time: 4 minutes
Nutrition: 40 calories

Ingredients

• 1 pack sugar snap peas
• 1 tbsp olive oil
• 1 tbsp butter
• salt and pepper to taste

Instructions

1. Prep the snap peas by cutting the ends off. Some people also like to remove the string.
2. Heat the butter an oil in a large frying pan on medium heat.
3. Turn the heat to medium-low just before adding the snap peas. Saute the snap peas until they just start to soften.
4. Remove the snap peas from the pan and immediately toss in the salt and pepper.
5. Serve warm or at room temp.

Whole Wheat Honey Waffles

I used a blend of whole wheat and all-purpose flour to make these waffles a bit healthier and more satisfying. The best part is your kids will be none the wiser! They’re just like regular waffles – light, fluffy, and with just the right amount of sweetness. We topped them with fresh berries and a drizzle of honey to complete the meal.

Prep time: 12 minutes
Cook time: 5 minutes
Nutrition: 193 calories

Equipment

• waffle iron

Ingredients

• 1 cup whole wheat flour
• ¾ cup all-purpose flour
• 2 tsp baking powder
• ½ tsp salt
• 2 egg whites
• 1 cup low-fat milk
• 6 oz non-fat Greek yogurt
• ½ cup canola oil
• 1 tbsp pure vanilla extract
• 3 tbsp honey

For serving:

• 3 cups fresh cut berries
• 2 tbsp honey

Instructions

1. Preheat waffle iron. While waiting, beat egg whites in a bowl until stiff. Set aside. In another bowl, whisk the flours, baking powder, and salt.
2. In a separate bowl, mix the yogurt, vanilla, oil, and honey. Slowly add the dry ingredients with your wet mixture and stir until well-combined. Gently fold in the egg whites until you have a thick, airy batter.
3. Pour the batter into the hot waffle iron and cook until golden. Serve with berries and honey.

Perfect Smores

Everyone’s perfect smore is different. Some people like barely-charred marshmallows, while other people like their marshmallow to catch on fire! Some people prefer a little square of milk chocolate while others prefer the s’more to be overflowing with dark chocolate.The only thing you absolutely need to have for the perfect s’more is to be making them with people you love!

Prep time: 2 minutes
Cook time: 7 minutes
Nutrition: 421 calories

Ingredients

• 2 graham crackers
• 2 marshmallows large
• 1 chocolate bar

Instructions

1. Break the graham crackers in half and place a square of chocolate on two of the halves.
2. Put a marshmallow on top of the chocolate squares.
3. Microwave on 50% power in 10 second intervals until the marshmallow starts to puff.
4. Place the other half of the graham cracker on top of the marshmallow and press down gently.
5. Rest the S’more for 60 seconds to let the marshmallow cool and the chocolate soften.

Salami Pretzel Skewers

These salami skewers are an excellent addition to your kids’ lunch box. Who can resist anything on a stick? Especially when they involve salty, smoky salami with cheese, and a chewy pretzel bite. You can even let your kids help assemble these treats!

Prep time: 5 minutes
Nutrition: 239 calories

Equipment

• toothpicks

Ingredients

• 2 slices thick kosher salami cut into 4 triangles
• 1 ready-to-eat soft baked pretzel, see notes
• 8 cubes cheddar cheese

Instructions

1. Heat the pretzel in the oven according to package instructions.
2. Cut the warm pretzel into chunks.
3. Using a toothpick, skewer the salami first, then the cheese, and lastly the pretzel.

Notes

• You can also use pretzel bites. 

Veggie Cream Cheese Stuffed Bagel

This bagel sandwich goes perfectly with the salami skewers for your kid’s lunch box. It’s ready in no time, and the tangy cream cheese masks the flavors of the veggies. Pssst… this spread also tastes fabulous with crackers!

Prep time: 7 minutes
Nutrition: 264 calories

Ingredients

• ½ carrot diced
• ¼ red pepper diced
• ½ Persian cucumber diced
• 3 tbsp organic cream cheese softened
• 1 bagel

Instructions

1. Slice the bagel in half and push out the insides.
2. In a bowl, combine the cream cheese and veggies.
3. Use a small spoon to spread the cream cheese mixture in the hollowed-out bagel.
4. If your bagels get a bit hard, I’ve done a test to find the best way to soften them.

Peaches And Cream Oatmeal

Baked oatmeal is a staple in my household, and today I wanted to try something new. So when I looked in my cupboard and saw a a jar of peaches I knew I had to use them.Then I came up with this delicious peaches and cream baked oatmeal. I loved it, and I hope you will too.

Prep time: 10 minutes
Cook time: 30 minutes
Nutrition: 340 calories

Ingredients

• 1 tbsp canola oil
• 1 tsp baking powder
• 2 cups sliced canned peaches
• 1/2 cup peach juice from the can
• 1 tsp ground cinnamon
• 2 tbsp brown sugar
• 2 cups rolled oats
• 1 egg whole
• 1 egg white
• 1 1/2 cup lowfat milk

Instructions

• Preheat the oven to 350 degrees.
• Combine the wet ingredients in a bowl (eggs, milk, peach juice, and canola oil)
• Quickly whisk in the baking powder making sure no lumps form.
• Add in the oats and the cinnamon, stirring until just combined.
• Pour the batter into a pre-greased baking tray (I used a square 9-inch one)
• Make sure the batter is evenly spread out and arrange the sliced peaches on top. Sprinkle with brown sugar.
• Bake for 30 minutes and check. If the oatmeal is set it’s ready, if not bake it for a further 5-10 minutes.
• Serve with a splash of cold milk if desired.

Notes

To save time in the morning you can make the batter the night before. Then all you need to do is add the peaches before baking.

Passover Friendly Chicken Croquettes

Your kids will love these Passover-friendly croquettes. They taste just like chicken nuggets! Just a heads up, these don’t use leavened ingredients, but they’re not kosher since we’re mixing meat and milk. Chilling the chicken mixture for a few hours is a must for these croquettes so plan ahead.

Related: what to serve with chicken croquettes

Prep time: 4 hours
Cook time: 30 minutes
Nutrition: 177 calories

Ingredients

• 2 tbsp Passover flour
• 2 tbsp olive oil
• ½ cup low-fat milk
• ½ cup chicken broth
• 2 cups cooked chicken
• 1 ¼ cup matzo meal
• 1 tsp smoked paprika
• 3 egg whites
• ½ cup grated parmesan cheese
• salt and pepper

Instructions

1. Place a saucepan with olive oil over medium heat. Add the Passover flour and stir constantly until it turns a light, golden hue. Slowly pour in the milk and broth while constantly stirring until you achieve a smooth, thick mixture. Set aside.
2. Using a food processor or knife, chop the chicken and transfer into a large bowl. To the similar bowl, add ¾ cup of your matzo meal, ¼ cup of parmesan cheese, smoked paprika, egg whites, salt, and seasoning. Mix with your hands. Pour the sauce you previously made over the mixture and chill for 2 hours.
3. After chilling the mixture, preheat the oven to 375 degrees. Grease a cookie sheet. In a shallow dish, combine the remaining matzo meal and parmesan cheese. Scoop a handful of your chicken mixture and shape into balls. Roll them in the matzo meal, making sure they’re fully covered.
4. Arrange the coated croquettes on your greased cookie sheet and flatten slightly. Brush them with oil or spritz with cooking spray. Bake the chicken croquettes for 25-30 minutes, or until lightly golden.

Lox And Eggs On Toast

I made this breakfast as a fathers day surprise for my other half. His favorite is usually lox and bagels, but I wanted to take things up a notch so added eggs and swapped the bagel for some rustic toast. It was a definite success.

Prep time: 10 minutes
Cook time: 5 minutes
Nutrition: 316 calories

Ingredients

• 1/2 loaf rustic bread
• 4 slices smoked salmon
• 6 eggs
• 1/4 cup milk
• 1 pat butter
• 1/4 cup whipped cream cheese
• salt and pepper to taste

Instructions

1. Slice your bread into 1/2 inch thick slices.
2. Whisk the eggs and the milk together while melting the butter in a non-stick pan over medium-low heat.
3. Pour the eggs into the pan and wait until the bottoms start to cook. Then gently fold the eggs from the outside in with a wooden spoon or spatula. Let the eggs sit for a few seconds before repeating the swirling motion.
4. While the eggs are cooking, toast the bread.
5. When the eggs are almost done, but still look slightly wet turn off the heat. The eggs will continue to cook while you prep the rest of the dish.
6. Spread cream cheese on the toast (you can also butter them if you want). Top each slice with some salmon.
7. Put the eggs on the toast and garnish with salt and pepper.

Notes

• Don’t turn up the heat when you’re cooking the eggs. I know it’s tempting, but the eggs will turn out so much better if you cook them slowly.
• Here are some more ideas on what to serve with smoked salmon.

Baked Apples

These baked apples are the perfect after-school snack for your kids! They’re perfectly tender, sweet, and filled with a fun surprise in the middle. We used s’mores treats to fill an apple with chocolatey goodness and cinnamon sugar for a classic flair. Each are topped with a marshmallow that melts and becomes gooey when baked.

Prep time: 10 minutes
Cook time: 45 minutes
Nutrition: 121 calories

Ingredients

For S’mores Baked Apples:

• 2 Granny Smith or Gala apples
• 1 s’mores treat, coarsely chopped (see notes)
• 2 large marshmallows
• 1 tbsp brown sugar
• ½ tsp cinnamon

Instructions

1. Preheat the oven to 375 degrees. Mix the cinnamon and sugar in a small bowl and set aside. Core the apples, but leave the bottoms intact. Peel ⅓ of the apples’ skins from the top.
2. Stuff one of the apples with the s’mores treat and top with a marshmallow. For the other apple, stuff it with cinnamon sugar and another marshmallow. Place the stuffed apples right side up in a small baking dish. Fill it the bottom of the baking dish with water, about ½ inch.
3. Bake the apples until they’re tender. Serve immediately.

Notes

• You can also use a combination of 1/2 graham cracker, crumbled + 5 or 6 chocolate chips.

Healthy Blueberry Waffles

I had some leftover buttermilk and thought what better way to use it up than to make waffles! Using buttermilk to the batter adds depth and then adding extras like blueberries makes it more fun. The waffles were great with a simple dusting of powdered sugar, but syrup would be delicious too.

Prep time: 10 minutes
Cook time: 5 minutes
Nutrition: 192 calories

Equipment

• 1 waffle iron

Ingredients

• 1 cup whole wheat flour
• 3/4 cup all purpose flour
• 2 tsp baking powder
• 1/2 tsp salt
• 2 egg whites
• 1 1/2 cup buttermilk
• 1/2 cup canola oil
• 1 tbsp vanilla extract
• 4 tbsp honey
• 1-2 cups fresh blueberries
• powdered sugar for dusting

Instructions

1. Set the waffle iron to preheat.
2. Beat the egg whites until stiff (this is much easier with an electric whisk!).
3. Combine the flour, baking powder, and salt in a separate bowl.
4. In a third bowl, combine the milk, oil, honey, and vanilla.
5. Combine the dry and wet mixtures and stir to combine. Then gently fold in the egg whites and blueberries.
6. Pout the mixture onto the hot waffles iron and cook until golden.

Goat Cheese And Fig Finger Sandwiches

These are like cream cheese and jelly sandwiches but with a sophisticated twist. Goats cheese instead of cream cheese, and fig flavored jam. I also used some fancy cinnamon raisin swirl bread.

Prep time: 5 minutes
Nutrition: 350 calories

Ingredients

• 1 loaf cinnamon raisin swirl bread or your favorite bread
• 1 pack goats cheese
• fig spread

Instructions

1. Spread a thick layer of goats cheese on a lice of bread.
2. Add a small spoon of fig jam on top and spread it out.
3. Top with a second slice of bread.

Fresh Corn And Chive Potato Pancakes

If you have an abundance of fresh corn, these pancakes are a must-try. They’re reminiscent of latkes, but with sweet whole corn kernels spread all throughout. They’re a breeze to make and everything is cooked over the stovetop -no need to wait for the oven to pre-heat!

Prep time: 20 minutes
Cook time: 15 minutes
Nutrition: 278 calories

Equipment

• food processor,

Ingredients

• 4 medium russet potatoes
• 1 medium brown onion
• 4 ears fresh corn, kernels removed
• 1 tbsp minced garlic
• 1 tbsp chives, chopped
• 2 eggs
• ¾ cup corn meal
• ½ cup canola oil
• coarse kosher salt and pepper

For serving:

• sour cream or plain yogurt

Instructions

1. Peel and chop the potatoes and onions into quarters. Blitz them in your food processor until the potatoes and onions are finely minced. Add in the minced garlic and two eggs and blitz the mixture again.
2. Add half of the cornmeal in the food processor and give it another blitz. When fully incorporated, add the other half and blitz again. Pour the mixture into a large bowl and add the the corn kernels, chives, salt, and pepper.
3. Place a skillet over the stovetop and heat 1-inch of oil. When hot, ladle ⅓ cup of the batter into the pan and cook until both sides are golden. Repeat the process until you fully use up the batter. Add more oil if needed.
4. Serve the pancakes with sour cream or plain yogurt (or anything from this list!)

Breakfast Burritos

Everyone has their favorite filling for breakfast burritos, but we stuck with the classic combo of refried beans, eggs, and cheese. We heated both tortillas and beans in microwave as we scrambled the eggs. When everything is finished, we’re ready to assemble! You can pack this breakfast burrito to-go or enjoy it with salsa and melted cheese.

Prep time: 5 minutes
Cook time: 5 minutes
Nutrition: 202 calories

Ingredients

• 1 can vegetarian beans, warmed
• 1 egg, per burrito
• 1 pieces whole wheat tortilla, per burrito
• 1 tbsp milk
• shredded cheddar or Mexican blend cheese
• salsa

Instructions

1. Place a frying pan over medium heat. In a small bowl, whisk together the egg and milk. When the pan is warm, scramble the eggs until fluffy. Heat the oven at 250 degrees.
2. Wrap tortillas in damp paper towel and warm in the microwave for 20 seconds.
3. To build your burrito, spread the veggie beans all over the tortilla. Add the scrambled egg on top and sprinkle with cheese. Tuck the sides of the burrito as you roll and wrap it in tin foil. Place the wrapped burritos in the oven and repeat the process as needed.
4. When ready to serve, unwrap the burritos on a cookie sheet and top with salsa and cheese. Return to the oven and set to broil until the cheese melts.
5. You can also make these in advance and reheat the burritos for a busy morning.

Chickpea Chocolate Cookies

Chickpeas and chocolate cookies might not sound too enticing, but trust me – these cookies are highly addictive! They’re not low-carb, but the chickpeas pack more protein in the cookies, making them extra satisfying.

Prep time: 15 minutes
Cook time: 10 minutes
Nutrition: 488 calories

Ingredients

• 1 cup brown sugar, firmly packed
• ½ cup butter, room temperature
• 1 egg
• 1 egg white
• 1 tsp vanilla extract
• ⅓ cup low-fat vanilla yogurt
• 15 oz can chickpeas, rinsed and patted dry
• 1 ¼ cup all-purpose flour
• 1 cup whole wheat flour
• ¼ cup almond flour
• 1 tsp baking soda
• 12 oz bag of semi-sweet chocolate chips
• pinch of kosher salt

Instructions

1. Preheat the oven to 350 degrees. Grease or line 2 baking sheets. Combine flour, almond meal, salt, and baking soda in a medium bowl.
2. In a separate bowl, use an electric mixer on high speed to beat butter and sugar until fluffy. Add in the chickpeas and keep beating the mixture until they’re finely mashed. Add the egg first then the egg white as you continue to beat. Mix in the yogurt and vanilla.
3. When fully mixed, crank down the speed to low and add the dry ingredients a little at a time until you form a dough. Using a rubber spatula, fold in the chocolate chips by hand.
4. Use a teaspoon to scoop and drop the dough on the cookie sheet. Make sure they’re about two inches apart. With damp hands, slightly flatten the dough.
5. Bake for 10-15 minutes. They may look undercook, but once the toothpick comes out clean when you poke the cookies, they’re done.

School Lunch Mezze Graze

I love grazing. Once I nearly devoured a whole chicken from just grazing on it all day. So when I was thinking what to have for lunch and I saw a freshly picked tomato on the side, it hit me. I had everything I needed to make a Mediterranean style grazing lunch. It’s healthy too with lots of protein, omega-3’s, and veggies.

Prep time: 3 minutes
Nutrition: 304 calories

Ingredients

• Cucumber
• Whole wheat pita
• Tomatoes
• Feta
• Hummus
• Almonds
• Dates
• Olives

Instructions

1. Chop the tomatoes, cucumber, and feta into small chunks.
2. Slice the pita into quarters.
3. Arrange everything on a plate so it looks pretty and tuck in!

Dreidel Dreidel Dreidel

Dreidels are four-sided spinning tops with a Hebrew letter on each side. Children usually play them during Hannukah. Now, I’m not so sure these edible dreidels can spin, but they’re so darn good and fun to make. There’s no cooking involved, so your kids can join in all the fun.

Prep time: 10 minutes
Nutrition: 401 calories

Ingredients

• large marshmalllows (if they’re stale, don’t worry, you can soften them)
• peanut butter or frosting (nut-allergy friendly)
• Hershey kisses
• chocolate sprinkles
• small pretzel sticks

Instructions

1. Pierce the marshmallows with the pretzel sticks.
2. Spread the peanut butter (or frosting) on the tops of the marshmallow.
3. Stick an unwrapped Hershey kiss on each top and leave to set.
4. When done, coat the rest of each marshmallow with peanut butter and cover with sprinkles.

Grilled Fruit Crisp

This fruit crisp proves you can make desserts on the grill. You can use any fruit you like, but we went with a blend of blueberries, apples, and dried cranberries. The cranberries were a last-minute addition, but they add a lovely tart twist that ties everything together. Top every serving with ice cream for best results!

Prep time: 10 minutes
Cook time: 15 minutes
Nutrition: 172 calories

Equipment

• 9-inch round metal cake pan
• food processor,

Ingredients

• 5 cups fruit,
• ½ lemon, juiced
• 1 tsp cornstarch
• ¼ cup white sugar
• ⅓ cup whole wheat flour
• ⅓ cup almonds or pecans
• 1 ½ tsp cinnamon
• 3 tbsp butter, melted and cooled
• 2 tbsp brown sugar
• ⅔ cup quick cook oats
• honey

Instructions

1. Preheat the grill to medium heat. In a bowl, mix lemon juice, cornstarch, and white sugar. To the similar bowl, add in the fruits and toss to coat them. Sprinkle the fruits with cinnamon and give another toss.
2. Transfer everything to your cake pan. Add whole wheat flour, brown sugar, nuts, the remaining cinnamon to your food processor and pulse until the nuts are chopped finely. Continue to pulse as you pour in the melted butter. You should end up with a thick, wet mixture like sand.
3. Transfer the mixture to a bowl and fold in the oats. Crumble this mixture over your fruits in the cake pan.
4. Grill it with the top down for 12-18 minutes. To check for doneness, use a toothpick to poke and see if the fruit is already tender. Serve immediately with ice cream.
5. Store any leftovers according to this guide on storing apple crisps, and you can reheat them too!

Meyer Lemon Tea Cakes

We used a Meyer lemon to bake these delightful mini tea cakes. Unlike usual lemons, this variety added a sweeter, bright flavor that everyone will love. These are baked in mini bundt pans for that classic look, but you can use muffin tins in a pinch.

Prep time: 10 minutes
Cook time: 10 minutes
Nutrition: 259 calories

Equipment

• tea cake pan or mini muffin tin

Ingredients

• 1 cup all-purpose flour
• ½ cup whole wheat flour
• ½ tsp baking powder
• ¼ tsp baking soda
• 6 tbsp butter, room temperature
• ¾ cup sugar
• 1 large egg
• 1 large egg white
• 2 tbsp Meyer lemon zest
• ½ cup Meyer lemon juice
• ½ cup low-fat plain yogurt

Instructions

1. Preheat the oven to 350 degrees. Grease the tea cake pan with baking spray and dust with a thin layer of flour. In a bowl, combine the flours, baking powder, baking soda, and salt. Sett aside.
2. In a separate bowl, cream together butter and sugar. Once you have a fluffy mixture, add the egg, then the egg white, followed by the lemon zest. Fold ⅓ of your flour mixture and the lemon juice.
3. Add in the next ⅓ of the flour mixture, followed by the yogurt. Once fully incorporated, mix in the remaining flour mixture. Using a spoon, fill each cups of your greased pan, about ¾ of the way.
4. Bake for 10-15 minutes. To check for doneness, insert a toothpick into the center. When it comes out clean, they’re done. Let the pan rest for 5-10 minutes before removing the cakes.

Low Fat Animal Cracker Banana Pudding

Traditional recipes for banana pudding usually involves sweetened condensed milk and heavy whipping cream. But I made a slightly healthier version by using skim milk and low-fat Greek yogurt instead. This will give you a similar creamy goodness, minus the extra fat and sugar.

Prep time: 1 hour
Nutrition: 101 calories

Equipment

• trifle bowl

Ingredients

• 3.4 oz instant vanilla pudding mix
• 1 ½ cups reduced-fat or skim milk
• ¾ cup plain Greek-style low-fat yogurt
• 3 cups animal crackers
• 3 ripe medium bananas, sliced

Instructions

1. Whisk the pudding mix, milk, yogurt, and vanilla in a medium bowl for about two minutes. Set aside.
2. Cover the bottom of the trifle bowl with the animal crackers, then layer the banana slices. Spread the pudding mixture over the bananas. Repeat to make another layer until you use up the pudding mixture.
3. Decorate the top with the remaining animal crackers and banana slices. Cover with plastic wrap and chill for 1-2 hours.

Breakfast Potatoes

Got some leftover potatoes? This is the perfect way to revive them. It’s super east and oh so tasty.

Prep time: 5 minutes
Cook time: 10 minutes
Nutrition: 157 calories

Ingredients

• leftover potatoes
• cooking spray
• paprika

Instructions

1. Preheat your oven to 400 degrees. Cut your potatoes into large chunks.
2. Spray a baking tray with cooking spray (or grease it with butter).
3. Spread out the potatoes in the pan and toss them with the paprika.
4. Bake the potatoes in the oven for 10-20 minutes. Times will vary depending on how well the potatoes were cooked the first time and how crispy you want them.

Crock Pot Apple Sauce

I had a lightbulb moment the other day when my friend told me she made her apple sauce in the crock pot. I don’t know why I hadn’t thought of it myself! The house was filled with the delicious smell of baked apples. YUM.

Prep time: 10 minutes
Cook time: 1 hour 30 minutes
Nutrition: 68 calories

Equipment

• 1 crock pot

Ingredients

• 10 medium apples peeled, cored, and sliced
• 3/4 cup water
• juice from 1 lemon
• 1 tbsp butter diced
• cinnamon

Instructions

1. Toss the apple wedges with lemon juice and then place them in the crock pot.
2. Dot cubes of butter around the apples.
3. Add the water and seal the crock pot.
4. Cook on high for 1.5 to 2 hours.

Bake Tofu Bites

Tofu has a reputation for being bland, but it’s nothing a good marinade can’t fix! I used a basic soy marinade to infuse these tofu cubes with savory, umami goodness. But you can also add ginger, sesame seeds, or more cayenne to jazz them up more. Enjoy these with rice or serve them skewered on toothpicks!

Related: how to store and reheat tofu

Prep time: 10 minutes
Cook time: 30 minutes
Nutrition: 144 calories

Ingredients

• 1 block extra firm tofu
• 3 cloves garlic, crushed
• 1 tsp agave nectar, or honey
• 1 tsp sesame oil
• ¼ cup soy sauce
• ⅛ tsp black pepper
• pinch of cayenne pepper
• cooking spray

Instructions

1. Dry tofu and cut into 1-inch cubes. Place them on a double layer of paper towels and cover with more paper towels. Gently press to squeeze out the moisture. Set aside.
2. To make the marinade, whisk soy sauce, crushed garlic, agave nectar, sesame oil, black pepper, and cayenne in a medium-sized bowl. Transfer the tofu cubes into the bowl, making sure every piece is submerged in the marinade. Cover and let sit for 20-30 minutes, stirring twice.
3. After 15 minutes during the marinating time, preheat the oven to 400 degrees. Grease a shallow baking dish and transfer the tofu slices. Make sure they’re in a single layer. Bake for 30 minutes until golden.

More resources

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• Reheating food – Whatever leftovers you have, we’ve experimented to find out the best way for you to reheat them. for example have a look at the best way to reheat bao.
• Food storage best practices – exactly as it says on the tin. We’ve personally tried and tested the best way to store loads of different foods.
• Serving suggestions and side dish ideas – Using our extensive knowledge of flavors, we’ve curated a list on what to serve with hundreds of dishes.
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