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  • Everyone Is Making These M&M No Bake Peanut Butter Oat Cups

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    You all loved our no bake peanut butter oat cups, so you’re going to flip for this monster cookie version. They’re rich, chocolatey, loaded with peanut butter, oats, and colorful M&M’s, and the best part is there’s absolutely no baking required.

    These no-bake chocolate peanut butter oat cups are easy to make, fun to share, and perfect for everything from after school snacks to late-night sweet cravings.

    We were blown away by how crazy VIRAL our original peanut butter oat cups went a few weeks ago, but the truth is, there’s another version that we love even more!

    Years ago we loved taking our kids to Lagoon amusement park in Utah and I’d always throw in some fun little monster m&m energy bites. Well, the more we made them the more we experimented! This is hands down our family’s preferred recipe!

    Why You’ll Love These Monster Cookie Oat Cups

    You can tell just by looking at them that you’re going to love these chocolate peanut butter oat cups! Let me tell you why…

    • No bake, no oven required
    • Chewy monster cookie texture and flavor
    • Colorful and kid-friendly
    • Easy, so easy kids can make them!
    • No added refined sugar
    • Made with pantry ingredients
    • High-protein dessert
    a muffin cup full of no make peanut butter oat cup mixture ready for the chocolate to go on top

    Ingredients You’ll Need

    These no bake oat cups come together with simple pantry staples and a few fun add-ins. Each ingredient plays a role in creating that classic monster cookie flavor with plenty of chewy texture and chocolatey crunch.

    • Old Fashioned Oats: Give the cups their hearty, chewy base and help everything hold together.
    • Protein Powder: Adds structure and a little protein boost while keeping the texture soft and no bake friendly.
    • Peanut Butter: Creamy, rich, and full of flavor—this is the glue that holds the oat cups together.
    • Maple Syrup: Naturally sweetens the mixture and adds a subtle, cozy flavor.
    • Vanilla Extract: Enhances all the flavors and adds a hint of warmth.
    • Salt: Balances the sweetness and makes the chocolate and peanut butter pop.
    • Mini M&M’s: Add color, crunch, and that classic monster cookie vibe.

    For the Topping

    • Chocolate Chips: Melt into a smooth, rich layer that finishes the cups perfectly. Use semi-sweet or dark or a combination if you want!
    • Peanut Butter Chips: Add extra peanut butter flavor and pair perfectly with the chocolate. (More chocolate chips work great too!)
    • Mini M&M’s: Sprinkled on top for extra crunch and fun pops of color.
    • Flaked Salt: A light sprinkle brings out the sweetness and adds a subtle finishing crunch.

    Our Favorite Protein Powders

    Carrian Cheney

    We’ve tried every protein powder under the sun and we have two favorite brands…

    Just Ingredients and Ascent.

    We aren’t partners with either of them or anything. We just love their products and think they taste the best. For this recipe, I used vanilla protein powder.

    a hand holding a monster cookie no bake oat cup that has been broken in half so you can see the inside

    How to Make No Bake M&M Oat Cups

    1. Combine: Add all the ingredients for the peanut butter oat base to a medium bowl and mix until combined.
    2. Fold: Add the m&m’s and fold them into the oat mixture.
    3. Place in Muffin Pan: Place the oat mixture into the muffin cups lined with paper liners. Try to distribute the mixture even across 8 cups. Flatten the mixture as much as possible.
    4. Freeze: Place the pan in the freezer for at least 2 hours.
    5. Melt: Place the chocolate and peanut butter chips in a pan and melt until smooth (or melt in the microwave in 30 second intervals).
    6. Top with Chocolate: Pour a spoonful or two of melted chocolate over each oat cup and smooth it out.
    7. Sprinkle: Sprinkle with flaked sea salt and a few mini m&m’s.
    8. Freeze: Place into the refrigerator until the chocolate sets or place in the freezer for another hour.
    a no bake peanut butter oat cup with m&m's sitting in a lined muffin tin ready for the chocolate on top

    Variations and Add-Ins

    There are so many fun variations and add-ins that you can try with these oat cups. You can swap the peanut butter with almond butter or sunbutter.

    You could also substitute the m&m’s with a different favorite candy like Reese’s Pieces or even mini chocolate chips. Coconut lovers can add some coconut flakes for some extra texture and sweetness.

    How to Store No Bake Oat Cups

    Leftover no bake monster cookie cups should be stored in the refrigerator or freezer in an airtight container. They will keep for up to a month.

    a monster cookie no bake peanut butter oat cup sitting in a muffin tin topped with chocolate and sprinkled with mini m&m's and flaked salt

    These M&M no bake chocolate peanut butter oat cups are easy, colorful, and packed with that classic monster cookie flavor everyone loves.

    More Easy No Bake Desserts:

    Watch How These Oat Cups are Made…

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    • In a medium bowl, mix together the oats, protein powder, peanut butter, syrup, vanilla and salt.

      1 Cup Old Fashioned Oats, ¼ Cup Protein Powder, 1 Cup Peanut Butter, ½ Cup Maple Syrup, 1 teaspoon Vanilla Extract, ½ teaspoon Salt

    • Fold in the M&M’s.

      ¾ Cup M&M’s

    • Transfer the oat mixture to the cups of a muffin tin lined with paper liners. Fill each cup about ¾ full. Flatten out as best as possible.

    • Refrigerate slightly to set the ingredients or Freeze the tray for up to 2 hours.

    For the Topping

    • In a small saucepan over low heat, melt the chocolate chips and peanut butter chips, stirring constantly until smooth and melted.

      ½ Cup Chocolate Chips, 2 Tablespoons Peanut Butter Chips

    • Remove the tray from the freezer and drop a spoonful or two of chocolate on the tops of each and smooth it out flat.

    • Sprinkle with the flaky salt and freeze or refrigerate to harden the chocolate.

      Flaked Salt

    Our favorite brands of protein powder are Just Ingredients and Ascent. If you don’t have protein powder, you could substitute it with all purpose flour or oat flour.
    You can use semi-sweet, dark or any combination of chocolate chips.
    Store in an airtight container in the freezer.

    Serving: 1cup, Calories: 484kcal, Carbohydrates: 49g, Protein: 13g, Fat: 28g, Saturated Fat: 10g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 10g, Trans Fat: 0.05g, Cholesterol: 9mg, Sodium: 306mg, Potassium: 359mg, Fiber: 4g, Sugar: 33g, Vitamin A: 60IU, Vitamin C: 0.1mg, Calcium: 86mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • You Only Need 4 Ingredients for This Banana Cream Cheesecake

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    If you love banana cream pie but want something a little lighter and easier, this banana cream pie yogurt cheesecake is about to become your new favorite dessert. It has all the nostalgic flavors you crave, sweet banana, creamy vanilla, and a subtle cheesecake vibe, without turning on the oven.

    Our viral Japanese Biscoff cheesecake yogurt has been doing so well that I just had to try more combinations and this banana cream pie version is a new favorite!

    Our whole family loved trying the viral Japanese cheesecake with biscoff cookies, but I could not stop thinking about a banana version. I grew up with pudding this and that and cheesecake (always the no bake kind) here and there, but combining the two? That would have sold me! Throw in being a college student, getting back in shape and a million other reasons to want a fast, easy, healthy and cheap dessert idea and I knew I had to try it.

    The pudding is 100% optional but I liked that it made things thicker, creamier and more like a cheesecake/ banana cream pie. 

    I can’t wait to hear what varieties you all are trying. Leave a comment below if you have an idea I should try!

    Ingredients You’ll Need…

    • Vanilla Greek Yogurt: Creates a creamy cheesecake-style base with added protein. We prefer Oikos Pro or Siggi’s.
    • French Vanilla Instant Pudding: Thickens the yogurt and adds classic banana cream pie flavor.
    • Fresh Banana: Adds natural sweetness and that unmistakable banana cream taste.
    • Simple Mills Sweet Thins: A simple, crunchy crust that keeps this dessert easy and no-bake.
    a tub of vanilla greek yogurt that has been stirred up

    How to Make Banana Cream Pie Yogurt Cheesecake

    Made with full-fat vanilla Greek yogurt, instant pudding mix, fresh banana, and a simple cookie crust, this no-bake dessert comes together in minutes.

    The easiness of these Japanese cheesecakes is what’s so dang addicting about them! All you do is open your yogurt, stir in the instant pudding powder, stuff the bananas and cookies into the yogurt until you can’t fit anymore and then put the lid back on. Keep it in the fridge until you’re ready to eat it.

    The Perfect Timing

    Carrian Cheney

    You don’t want to wait too long , the cookies eventually become too soggy for my liking. Depending on what type of cookies or crackers you use will change how long the yogurt needs to sit in the refrigerator so test it out to find the perfect timing.

    Right after dinner, I’ll prep this yogurt cheesecake and stick it in the fridge and it’s perfect a couple of hours later for a little treat for the fam!

    a container of siggi's vanilla yogurt with sliced bananas piled on top of the yogurt

    Substitutions and Variations

    The Sweet Thins can be substituted with graham crackers, Nilla Wafers, or shortbread cookies.

    Changing the pudding flavor is also fun! My kids love when we use chocolate pudding mix! Cheesecake pudding or coconut are also delicious!

    Feel free to swap out the bananas with strawberries or raspberries or another fruit your family loves.

    Storing Cheesecake Yogurt

    Cheesecake yogurt is meant to be eaten in one sitting, so there shouldn’t be any leftovers. If a big tub of yogurt is too much for your family, then portion out individual servings and just add a teaspoon of pudding powder, a few cookies and slices of bananas. If you do have some leftovers, they will keep for 2-3 days but the cookies will get super soggy.

    a tub of vanilla greek yogurt loaded with banana slices and sweet thins cookies

    This banana cream pie yogurt cheesecake proves that dessert can be both easy and high protein. One bite and you’ll see why this recipe belongs on repeat. It’s creamy, protein-packed, and perfect for a quick weeknight treat, a make-ahead dessert, or when you’re craving something sweet but not heavy.

    More Healthy Dessert Recipes:

    Banana Cream Pie Yogurt Cheesecake Video

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    • Open the yogurt and stir in the pudding powder.

      24 oz Vanilla Greek Yogurt, 2 Tablespoons French Vanilla Instant Pudding

    • Gently press the bananas and cookies into the yogurt so they are mostly submerged.

      1 Banana, 10 Simple Mills Sweet Thins

    • Refrigerate for 2 hours (see note).

    • Remove from the fridge and enjoy.

    If it was refrigerated longer, the Sweet Thins got too mushy.

    Serving: 1cup, Calories: 409kcal, Carbohydrates: 62g, Protein: 27g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 0.3g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 11mg, Sodium: 452mg, Potassium: 545mg, Fiber: 3g, Sugar: 31g, Vitamin A: 34IU, Vitamin C: 3mg, Calcium: 291mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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  • Spicy Hawaiian Sloppy Janes – Simply Scratch

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    This Spicy Hawaiian Sloppy Janes are so easy and deliciously spicy! Cooked lean ground turkey, peppers, onions and pineapple simmer in a simple sweet and tangy sauce. Serve on a toasted bun with melty peppery jack cheese and your favorite toppings! Yields 8 depending on how sloppy you like your joes to be.

    Spicy Hawaiian Sloppy Janes

    Love sloppy Joes? Try Sloppy Janes!

    Inspired by these wicked back beans, I decided to make a healthier, lighter and spicier version of the traditional sloppy Joe recipe. In the filling, lean ground turkey, bell pepper, jalapeño and crushed pineapple simmer in a simple, sweet and tangy homemade sloppy Joe sauce. I like to serve these on toasted sweet Hawaiian hamburger buns with melted pepper jack cheese and top with thinly sliced red onion and pickled jalapeños.

    Spicy Hawaiian Sloppy JanesSpicy Hawaiian Sloppy Janes

    I also like to serve these with sweet potato fries, but I’ve also listed other options towards the end of this post.

    Ingredients for Spicy Hawaiian Sloppy JanesIngredients for Spicy Hawaiian Sloppy Janes

    To Make These Spicy Hawaiian Sloppy Janes You Will Need:

    • olive oil – Lends fat for sautéing vegetables.
    • red bell pepper – Adds a pop of color and mild sweetness.
    • red onion – Lends a mild sweetness with bits of caramelization.
    • jalapeño – Adds delicious spicy flavor. Remove the seeds and ribs for less heat.
    • kosher salt – Helps draw out moisture while sautéing and enhances the flavors in the recipe.
    • ground turkey – I like to use 97/3 lean ground turkey.
    • ketchup – Use homemade or store-bought.
    • water – Helps thin the sauce to the perfect consistency.
    • mustard – Adds a tart and tangy flavor.
    • white vinegar – Lends subtle tang to this recipe.
    • crushed pineapple (drained well) – Lends tropical flavor. Place in a mesh sieve set over a bowl to drain well.
    • dark brown sugar – Adds sweetness and subtle caramel like flavor.
    • paprika – Adds color and subtle flavor.
    • kosher salt – Enhances the flavors in this recipe.
    • freshly ground black pepper – This adds subtle bite and flavor.

    for serving:

    • sweet hawaiian hamburger buns
    • pepper jack cheese
    • pickled jalapeños
    • thinly sliced red onion

    add oil, peppers and onion with a pinch of saltadd oil, peppers and onion with a pinch of salt

    Make The Filling:

    In a large, deep-sided skillet add 1 tablespoon olive oil, 1/2 cup diced red bell pepper, 1/2 cup diced red onion and 2 jalapeños, finely diced with a pinch of kosher salt.

    stir and cook until softenedstir and cook until softened

    Heat over medium to medium-low heat, stirring often until the vegetables are soft and tender.

    add in ground tureyadd in ground turey

    To the sautéed veggies, add in 1½ pounds of lean ground turkey.

    break apart and cook until no longer pinkbreak apart and cook until no longer pink

    Use a spatula to break up the ground turkey and cook until no longer pink and fully cooked.

    add in ketchup, mustard, water, vinegar, pineapple, paprika, salt and pepperadd in ketchup, mustard, water, vinegar, pineapple, paprika, salt and pepper

    To the pan, add in 1¼ cup ketchup, 8 ounces (drained) crushed pineapple, 1/4 cup water, 1 tablespoon prepared yellow mustard, 1/2 teaspoon distilled white vinegar, 2 tablespoons dark brown sugar, 1/2 teaspoon each kosher salt and freshly ground black pepper and 1/4 teaspoon paprika.

    stir to combinestir to combine

    Stir to combine and bring to a simmer. Reduce heat to low and simmer for 30 minutes.

    simmered sloppy Jane saucesimmered sloppy Jane sauce

    That’s it!

    toast buns and top with sloppy Jane mixture and cheesetoast buns and top with sloppy Jane mixture and cheese

    Build The Sloppy Janes:

    Toast the sweet Hawaiian hamburger buns in your toaster. Meanwhile, move the oven rack to the second highest position and preheat your broiler. Top the toasted bottom bun with a few generous spoonfuls of the sloppy Jane mixture and top with pepper jack cheese – I cut each piece in half and then over lap so it will fit better.

    slip under broiler until meltedslip under broiler until melted

    Slip the pan under the broiler until just melted – about 1 minute.

    top with red onion and pickled jalapeños top with red onion and pickled jalapeños

    Top with any and all desired toppings, I like thinly sliced red onion and pickled jalapeños, and replace the toasted top bun.

    Spicy Hawaiian Sloppy JanesSpicy Hawaiian Sloppy Janes

    Sweet, spicy and incredibly delicious.

    Spicy Hawaiian Sloppy JanesSpicy Hawaiian Sloppy Janes

    What Sides To Serve With Sloppy Joes?

    CLICK HERE FOR MORE SLOPPY JOE RECIPES!

    Spicy Hawaiian Sloppy JanesSpicy Hawaiian Sloppy Janes

    Enjoy! And if you give this Spicy Hawaiian Sloppy Janes recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Spicy Hawaiian Sloppy JanesSpicy Hawaiian Sloppy Janes

    Yield: 8 servings

    Hot Hawaiian Sloppy Joes

    This Spicy Hawaiian Sloppy Janes are so easy and deliciously spicy! Cooked lean ground turkey, peppers, onions and pineapple simmer in a simple sweet and tangy sauce. Serve on a toasted bun with melty peppery jack cheese and your favorite toppings!Yields 8 depending on how sloppy you like your joes to be.

    Prep Time: 15 minutes

    Cook Time: 40 minutes

    Total Time: 55 minutes

    • olive oil
    • 1/2 cup red onion, diced small
    • 1/2 cup red bell pepper, diced small
    • 2 medium jalapeños, diced (remove ribs for less heat)
    • 1½ pounds lean ground turkey
    • 1¼ cup ketchup
    • 8 ounces crushed pineapple, drained
    • 1/4 cup water
    • 1/2 teaspoon distilled white vinegar
    • 1 tablespoon prepared yellow mustard
    • 2 tablespoons dark brown sugar
    • 1/2 teaspoon kosher salt
    • 1/2 teaspoon freshly ground black pepper
    • 1/4 teaspoon paprika

    FOR SERVING:

    • 8 slices pepper jack cheese, or havarti
    • 8 sweet Hawaiian hamburger buns, toasted
    • pickled jalapeños
    • thinly sliced red onion

    • Add oil to a deep-sided skillet and heat over medium. Add in onion, bell pepper and jalapeño with a pinch of salt. Stir and cook until tender, about 6 minutes. Add in ground turkey and use a spatula to break up the meat, cooking until no longer pink and fully cooked. Drain off any fat if needed.

    • Measure and add in ketchup, crushed pineapple, water, vinegar, mustard, brown sugar, salt, pepper and paprika. Stir well to combine, and simmer over low heat for 30 minutes.

    • Meanwhile, toast Hawaiian buns.

    • Move oven rack to the second highest position in your oven and preheat your broiler.Place the toasted bottom buns on a rimmed baking sheet lined with foil. Top with desired amount of sloppy Jane mixture and a slice of pepper jack cheese. Broil for 1 minute or until the cheese has melted, watching carefully to avoid burning.

    • Remove, top with red onion, jalapeños and top half of the bun and serve with fries or potato chips.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1sandwich, Calories: 323kcal, Carbohydrates: 27g, Protein: 29g, Fat: 10g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Trans Fat: 0.01g, Cholesterol: 75mg, Sodium: 422mg, Potassium: 355mg, Fiber: 1g, Sugar: 14g, Vitamin A: 533IU, Vitamin C: 20mg, Calcium: 172mg, Iron: 1mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This post may contain affiliate links.

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  • 35+ High-Protein Recipes People Are Making on Repeat

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    Eating high-protein meals doesn’t have to be complicated — and this roundup proves it. Whether you’re trying to stay full longer, build muscle, manage cravings, or simply eat more balanced meals, these high-protein recipes deliver big flavor with real, satisfying nutrition.

    You’ll find easy weeknight dinners, make-ahead lunches, quick breakfasts, and protein-packed snacks that all taste delicious and come together with simple ingredients. These delicious recipes make it easy to hit your protein goals without sacrificing flavor.

    High-Protein Breakfast Bowls & Savory Meals

    These savory high-protein breakfasts are filling, balanced, and perfect for starting the day energized. Each recipe packs a strong protein boost while keeping ingredients simple and fresh.

    a photo of a large bowl full of cottage cheese, hard boiled eggs, sliced cucumber, cherry tomatoes and avocado topped with sweet chili sauce

    Sausage Monterey Jack Souffle

    Light, fluffy, and packed with sausage and melty cheese — an impressive protein-packed breakfast bake.

    PROTEIN: 28G

    High-Protein Pancakes, Waffles & Mug Cakes

    These sweet but nutrient-dense breakfasts deliver dessert-like flavor with a serious protein boost. Perfect for fueling busy mornings or satisfying cravings the healthier way.

    a photo of a stack of blueberry cottage cheese pancakes covered in maple syrup and topped with fresh raspberries and blueberriesa photo of a stack of blueberry cottage cheese pancakes covered in maple syrup and topped with fresh raspberries and blueberries

    Protein Waffles

    Crispy, golden waffles made with protein powder for a filling, freezer-friendly breakfast.

    PROTEIN: 16G

    High-Protein Smoothies & Shakes

    These creamy, nutrient-rich smoothies make it easy to hit your protein goals. Quick, refreshing, and perfect for breakfast or post-workout fuel.

    Protein Green Smoothie

    A balanced blend of greens, fruit, and protein for an energizing, nutrient-dense smoothie.

    PROTEIN: 26G

    Almond Joy Protein Shake

    All the flavors of the classic candy bar in a creamy, satisfying, high-protein shake.

    PROTEIN: 17G

    Protein Snacks, Bars & Energy Bites

    These no-bake snacks are perfect for meal prep, post-workout energy, or healthy desserts. Every bite is packed with protein and naturally sweetened ingredients.

    Homemade Chocolate Chip Cookie Dough Protein BarsHomemade Chocolate Chip Cookie Dough Protein Bars

    Homemade Protein Bars

    Better-than-store-bought protein bars you can customize with your favorite mix-ins.

    PROTEIN: 11G

    High-Protein Bowls, Salads & Easy Meals

    These balanced, protein-rich meals are ideal for lunches, meal prep, or quick weeknight dinners. They combine lean proteins with fresh toppings and bold flavor.

    a photo of a ground beef and sweet potato bowl topped with avocado, pickled red onions, cottage cheese and cherry tomatoesa photo of a ground beef and sweet potato bowl topped with avocado, pickled red onions, cottage cheese and cherry tomatoes

    Smashed Feta Chicken

    Juicy chicken topped with creamy, tangy smashed feta and fresh herbs.

    PROTEIN: 57G

    Teriyaki Salmon Rice Bowl

    Flaky salmon, fresh rice, and a sweet–savory teriyaki glaze make this a crave-worthy, protein-packed dinner.

    PROTEIN: 72G

    Homemade Chicken Gyros

    Tender, seasoned chicken wrapped in warm pita with classic Greek toppings.

    PROTEIN: 30G

    High-Protein Seafood Recipes

    Protein-packed seafood meals that come together fast and deliver big flavor with healthy fats and lean protein.

    Air Fryer BBQ Salmon

    Crispy, juicy salmon brushed with smoky BBQ sauce and cooked perfectly in the air fryer.

    PROTEIN: 34G

    Pesto Tilapia

    Mild, flaky tilapia baked with a bright, herbaceous pesto coating.

    PROTEIN: 37G

    Citrus Oven Baked Salmon

    Fresh citrus and tender salmon baked together for a light, flavorful protein dinner.

    PROTEIN: 40G

    With so many easy and delicious high-protein recipes to choose from, it’s never been simpler to stay fueled throughout the day. No matter your goals, these high-protein options make eating well both enjoyable and effortless.

    If you try any of them, let me know which one becomes your new go-to!

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  • The High-Protein Breakfast Casserole You Didn’t Know You Needed

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    This healthy cottage cheese egg bake is a high protein breakfast recipe from both eggs and cottage cheese! Our fluffy and flavorful breakfast casserole is so easy to make with just a handful of ingredients (eggs, cottage cheese, tomatoes, basil cheese, and roasted red bell pepper) in less than 50 minutes!

    I eat eggs multiple times a week in many different forms. While I’m not opposed to making scrambled eggs or a fried egg on a daily basis, I love prepping a batch of spinach, sausage and egg casserole or a cheesy monterey jack souffle  (one of our most popular breakfast casserole recipes) to have on hand during the week.

    My favorite egg casserole with cottage cheese is the perfect meal prep recipe for the weekend! I love making a healthy breakfast casserole on the weekend that I can enjoy throughout the week. It’s such a great way to have easy breakfasts on hand for those busy weekday mornings and lunches when I need something quick, easy and good for me.

    a white 9x13 baking dish full of baked fluffy cottage cheese egg bake loaded with basil and cherry tomatoes

    Cottage Cheese is a Great Source of Protein!

    Um, cottage cheese is totally having a moment right now and I am here for it! I have vivid memories of my parents eating a bowl of peaches or pears with cottage cheese and now I see why.

    It’s loaded with protein! I’ve been experimenting with ways to add more protein to meals, and cottage cheese is a major winner. Using low-fat cottage cheese is a great way to increase protein without feeling too full. Try my 7 Minute Savory Oatmeal, VIRAL High-Protein Cottage Cheese Beef & Sweet Potato Bowl, or these fluffy cottage cheese pancakes!

    a serving of cottage cheese egg bake removed from a baking dish full of the casserolea serving of cottage cheese egg bake removed from a baking dish full of the casserole

    Diet for Perimenopause

    Carrian CheneyCarrian Cheney

    Being in my 40’s I’m fully aware of all the women dealing with Perimenopause. Because of this, I ensure my protein intake is well over 100 grams a day.

    Higher protein helps me with my goals of building muscle and strength as it’s important to maintain muscle as we age. Cottage cheese is also a high calcium food which is fantastic for bone health. Just one serving of this dish is 17 grams of protein!

    Ingredients for the Best Cottage Cheese Egg Bake

    • Whole Eggs: The star of the casserole. Eggs provide structure, richness, and that fluffy, custard-like texture when baked. They also add protein to keep the dish filling.
    • Cottage Cheese: Adds creaminess, moisture, and a protein boost without making the casserole heavy. Use low fat or full-fat cottage cheese.
    • Shredded Mozzarella Cheese: Brings a mild, melty cheesiness to balance the tang of the cottage cheese. It adds richness and helps the top brown beautifully. You can use cheddar cheese or parmesan cheese or even omit the cheese altogether if you want.
    • Cherry Tomatoes: Juicy, slightly tangy bursts of flavor that cut through the richness of the eggs and cheese. They also add brightness and bursts of fresh flavor.
    • Roasted Red Bell Peppers: Adds a sweet, smoky flavor and a pop of color. Peppers also bring extra moisture and natural sweetness to balance the eggs. Can be omitted if desired.
    • Fresh Basil Leaves: Brings fresh, aromatic flavor and a touch of sweetness. Basil pairs especially well with tomatoes and mozzarella, and obviously I had to include basil!
    • Garlic Powder: Adds depth and a savory background flavor without overpowering the fresh ingredients.
    • Salt: Enhances all the flavors in the casserole. Eggs especially need salt to avoid tasting bland.
    • White Pepper (or Black Pepper): Adds a gentle heat and balances the creaminess. White pepper keeps the look of the casserole clean, while black pepper adds a little more bite.
    all the ingredients for a cottage cheese egg bake including cherry tomatoes, eggs, fresh basil, salt, milk, mozzarella cheeseall the ingredients for a cottage cheese egg bake including cherry tomatoes, eggs, fresh basil, salt, milk, mozzarella cheese

    How to Make a Protein-Packed Breakfast Casserole

    Here are the simple ingredients you need for this egg bake recipe:

    1. Prep: Preheat the oven to 375 degrees F and spread a 9×13 baking dish with cooking spray.
    2. First Layer: Place the tomatoes and fresh basil at the bottom of the prepared baking dish. They will float up throughout the eggs.
    3. Whisk: Mix together the remaining egg casserole ingredients. Pour the egg mixture over the tomatoes and basil.
    4. Bake: Bake until puffy and eggs are set, no liquid remaining.

    Variations and Add-Ins for Egg Casserole

    We love that this egg casserole is customizable! You can add in your own veggies like sauteed asparagus, onions, broccoli, zucchini or mushrooms. Up the protein with some sausage, bacon, or ham. It’s really open whatever flavor combination you love!

    a baking dish full of fluffy, baked egg casserole with cottage cheese, tomatoes, roasted red peppers and fresh basila baking dish full of fluffy, baked egg casserole with cottage cheese, tomatoes, roasted red peppers and fresh basil

    Make-Ahead and Storage Instructions

    Meal Prep

    This egg casserole can be served all week long or it makes a fantastic base for egg sandwiches on an English muffin or focaccia. You can mix everything together and store it unbaked and covered in the fridge overnight and bake it fresh in the morning.

    You can also bake it, let it cool and then reheat in the oven (350 degrees F for about 15 min) the next morning. It keeps and reheats beautifully!

    Storage

    Wrap the dish well in plastic wrap or place in an airtight container. It will last around 5 days in the fridge.

    This recipe is also perfect to freeze after baking! I like to cut in slabs and freeze in freezer bags!

    a serving of breakfast egg casserole loaded with cherry tomatoes, roasted red peppers and fresh basila serving of breakfast egg casserole loaded with cherry tomatoes, roasted red peppers and fresh basil

    Our viral breakfast cottage cheese bowl is a great one if I have time to chop and assemble, but this healthy egg and cottage cheese recipe is made one day and enjoyed all week long. Fuel your mornings with this protein-packed breakfast egg casserole with cottage cheese—easy, make-ahead, and full of wholesome ingredients.

    Watch How This Healthy Egg Casserole is Made…

    More Healthy Breakfast Options…

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    • Preheat the oven to 375℉. Lightly grease a 9×13 casserole dish.

    • Evenly spread the tomatoes and fresh basil on the bottom of the dish.

      1 ½ Cups Cherry Tomatoes, ½ Cup Fresh Basil Leaves

    • In a large bowl, whisk together the eggs, cottage cheese, and milk.

      14 Eggs, 2 Cups Low Fat Cottage Cheese, ½ Cup Milk

    • Add the mozzarella, salt, roasted bell pepper, pepper, and garlic powder and stir. Pour on top of the basil and tomatoes.

      ⅓ Cup Mozzarella Cheese, ½ teaspoon Kosher Salt, 1 Roasted Red Bell Pepper, ¼ teaspoon White Pepper, 1 teaspoon Garlic Powder

    • Bake for 30-35 minutes, or until casserole is puffed and eggs are set.

    • Let cool for 10-15 minutes before serving.

    Serving: 1cup, Calories: 161kcal, Carbohydrates: 4g, Protein: 17g, Fat: 8g, Saturated Fat: 3g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0.03g, Cholesterol: 262mg, Sodium: 521mg, Potassium: 229mg, Fiber: 0.3g, Sugar: 3g, Vitamin A: 653IU, Vitamin C: 8mg, Calcium: 114mg, Iron: 2mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Carrian Cheney

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  • This 9-Ingredient Casserole Saves Me on Busy Weeknights

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    This post may contain references to products from one or more of our advertisers. Oh Sweet Basil may receive compensation when you click on links to such products.

    Cheesy Bacon Baked Egg Casserole with peppers for when you’re looking for an easy, healthy breakfast casserole! Made with only 9 ingredients (eggs, peppers, bacon, cheese and spices) it’s a hearty, low-carb, high protein recipe for breakfast and it’s perfect for the days you don’t want to make dinner!

    Great for Prepping Ahead!

    Carrian Cheney

    I love to prep and cook the filling ingredients up to a few days in advance to make this recipe go as quickly as possible. In fact, you can also bake this egg casserole a day in advance as well.

    My mom and dad are empty nesters and are often sending me simple recipes that they are loving. Mom knows that as much as she’s tired of making dinner, there are people all over the world tired of deciding, “what’s for dinner”. I love her suggestions and this healthy egg casserole recipe is one of my favorites!

    I love that this egg bake is a straightforward breakfast casserole that keeps you full longer thanks to the bacon, eggs, peppers and cheese.

    This egg casserole is a perfect meal-prep recipe and it is totally versatile. If this version hits all the right notes for you, make sure you try our cheesy egg casserole with ham and sauteed mushrooms too!

    a piece of thick and fluffy egg casserole loaded with bacon, peppers and onionsa piece of thick and fluffy egg casserole loaded with bacon, peppers and onions

    Ingredients for Baked Egg Casserole

    • Bacon: Adds salty savory flavor to the dish.
    • Bell Peppers: A little crunch and mild flavor to add depth and variety to the dish which helps you feel more satisfied.
    • Eggs: A lot of eggs are needed! We prefer to use large eggs.
    • Milk: Creates a softer egg.
    • Seasonings: Add flavor with minimal effort.
    • Sharp Cheddar Cheese: Sharp cheese adds a lot more flavor to the dish compared to a mild variety.

    How to Make Baked Egg Casserole

    1. Grease a casserole dish so the eggs don’t stick.
    2. Cook the bacon until crispy.
    3. Sauté the peppers and add the onions and seasonings.
    4. Chop the bacon.
    5. Beat the eggs and milk.
    6. Stir in the remaining bacon, peppers mix and cheese into the egg mixture, reserving a small amount of cheese to sprinkle on top.
    7. Pour into the prepared baking dish and add remaining cheese, and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.
    a serving of baked egg casserole with bacon and peppers sitting on a small platea serving of baked egg casserole with bacon and peppers sitting on a small plate

    Variations for Egg Casserole

    • Customize this recipe with your favorite veggies, greens and meat. Here are some ideas:
      • Sauteed Mushrooms
      • Spinach
      • Broccoli
      • Asparagus
      • Ham or Sausage
    • Omit the bacon to make this recipe vegetarian.
    • Use ground sausage, ham or chorizo to mix up flavors.
    • Use non-dairy milk and omit the cheese to make this recipe dairy-free.

    What to Eat with Egg Casserole

    If you’re wondering what to serve with this easy breakfast casserole with bacon, I’ve got the most delicious ideas!

    a square serving of cheesy baked egg casserole with bacon and peppers sprinkled with chopped red onionsa square serving of cheesy baked egg casserole with bacon and peppers sprinkled with chopped red onions

    FAQs

    Can you Freeze Egg Casserole?

    Yes, eggs are freezer-friendly! You can cut into individual servings or freeze the entire casserole. Place in an airtight container and it will keep for up to 2 months.
    To reheat: Remove the egg casserole from the freezer and warm in the microwave or oven until heated through. 

    Can I make this recipe in advance?

    Yes, you can mix and keep in the fridge to bake fresh for dinner, or make the entire dish and reheat in the microwave to serve.

    What temperature should this egg casserole be heated to?

    I suggest heating it to 160 degrees in order to ensure the eggs are fully cooked.

    How to store and reheat baked egg casserole

    Leftovers should be stored in an airtight container in the refrigerator. It will keep for 4-5 days.
    Reheat in the microwave or in the oven until warmed through.

    a serving of fluffy egg bake casserole with peppers, onions and bacon and topped with melted cheesea serving of fluffy egg bake casserole with peppers, onions and bacon and topped with melted cheese

    Looking for a quick and nutritious breakfast or a hearty breakfast for dinner option? Try out this delicious baked egg casserole with bacon and peppers for a satisfying and flavorful meal the whole family will love.

    Watch How to Make This Baked Egg Casserole…

    Try More Savory Breakfast Recipes…

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    • Preheat the oven to 350℉ and grease a 9×13″ casserole dish.

    • Heat a skillet over medium high heat and cook the bacon until crispy. Drain the grease and set aside and place the pan back on the burner.

      6 oz Bacon

    • Using the little bit of grease left in the pan after draining, add the peppers over medium heat and saute until tender, about 3 minutes and add the onions. Cook another 2-3 minutes and add the seasoning, stirring to combine. Remove from the heat.

      1 Red Bell Pepper, ½ Green Bell Pepper, ¼ Cup Red Onion

    • Chop the cooled bacon.

    • Beat the eggs and milk in a large bowl. Stir in the bacon, peppers and onions mixture, seasonings and cheese, reserving a small amount of cheese to sprinkle on top.

      11 Eggs, ½ Cup Skim Milk, ½ teaspoon Salt, ¼ teaspoon Black Pepper, ¼ teaspoon Garlic Powder, ¼ teaspoon Onion Powder, 2 Cups Sharp Cheddar Cheese

    • Pour into the prepared dish and add remaining cheese, and bake until a knife inserted into the middle comes out clean, about 30-40 minutes.

    Serving: 1cup, Calories: 202kcal, Carbohydrates: 3g, Protein: 12g, Fat: 16g, Saturated Fat: 7g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 5g, Trans Fat: 0.03g, Cholesterol: 179mg, Sodium: 376mg, Potassium: 151mg, Fiber: 0.4g, Sugar: 1g, Vitamin A: 762IU, Vitamin C: 17mg, Calcium: 172mg, Iron: 1mg

    Nutrition information is automatically calculated, so should only be used as an approximation.

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    Sweet Basil

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  • Peanut Chicken Sweet Potato and Broccoli Bowl – Simply Scratch

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    Peanut Chicken Sweet Potato and Broccoli bowls are flavorful, loaded with fiber and protein, and quick and easy to prepare. Roasted sweet potato, broccoli and chickpeas are served with rotisserie chicken (or leftover roasted chicken), drizzled with a flavorful peanut sauce and sprinkled with chopped peanuts, cilantro and sliced green onion. And bonus! it’s also great for meal prepping! Yields 4 servings.

    Meet my latest hyper fixation meal.

    I’ve been prioritizing protein for a few years now, but these last few months I’ve been upping my fiber as well, which also helps to stay fuller for longer. And this bowl is something I make weekly. YES weekly. It’s so easy, incredibly flavorful and yet healthy too! All you need to do is roast a sheet pan of diced sweet potato, broccoli florets and chickpeas, divide among bowls. Then add cooked chicken (either use rotisserie or leftover roasted chicken), drizzle with a super simple peanut sauce and top with roasted peanuts, cilantro and sliced green onions.

    And it’s also great for meal prepping so you have a healthy and filling meal at your fingertips.

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    Prepare to fall in love.

    ingredients for Peanut Chicken Sweet Potato and Broccoli Bowlsingredients for Peanut Chicken Sweet Potato and Broccoli Bowls

    To Make These Peanut Chicken Sweet Potato and Broccoli Bowls You Will Need:

    for the bowls:

    • sweet potato – I usually grab a medium sized red sweet potatoes.
    • broccoli –  Cut into bite-sized florets and not overly small.
    • chickpeas – I use canned and give them a good rinse, drain and pat dry.
    • avocado oil – Or use an oil that is safe for high temp cooking/roasting.
    • kosher salt – Enhances flavors and softens the vegetable when roasting.
    • garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
    • onion powder – Lends bold oniony flavor.
    • cooked chicken – Either use leftover roasted or rotisserie chicken.
    • peanut sauce (below) – A flavorful peanut butter based sauce with lime, ginger and garlic.
    • roasted peanuts – I prefer  to use lightly salted.
    • cilantro – Lends a pop of brightened distinct herbaceous freshness.
    • green onions – Add fresh subtle onion flavor.

    for the peanut sauce:

    • natural peanut butter (the kind you have to stir) – I personally love Santa Cruz dark roasted creamy peanut butter – not sponsored.
    • garlic paste – Lends distint punchy flavor.
    • ginger paste – Lends a pungent, spicy and sweet flavor.
    • coconut aminos – Or substitute with low-sodium tamari or low-sodium soy sauce.
    • lime juice (freshly squeezed) – Adds a bright pop of citrusy flavor.
    • rice vinegar – Lends a subtle, sweet and tangy flavor.
    • toasted sesame oil – Gives this dressing a toasty warm flavor.
    • sriracha – Lends flavor with little heat.

    preheat oven and line rimmed baking sheet with parchment paperpreheat oven and line rimmed baking sheet with parchment paper

    Preheat  your oven to 375°F (or 180°C).

    Line a large rimmed baking sheet with parchment paper.

    add veggies and chickpeas to prepared panadd veggies and chickpeas to prepared pan

    Roast the Vegetables and Chickpeas:

    Dice up 1 medium sweet potato into 1/2-inch cubes, cut broccoli into bite-size florets and rinse and drain 1 (15 ounce) can of chickpeas and pat dry. Then add them to the pan. Dicing your sweet potatoes small is key for having them tender in 20 minutes.

    drizzle with olive oil and season with salt, onion and garlic powderdrizzle with olive oil and season with salt, onion and garlic powder

    Drizzle with 1-1/2 tablespoons avocado or olive oil and season with a few pinches of kosher salt. Sprinkle with garlic and onion powder (I don’t measure these) and then, with your impeccably clean hands, toss each until coated and then spread evenly in the pan.

    roasted veggies and chickpeasroasted veggies and chickpeas

    Roast on the middle rack off our preheated oven for 20 minutes, rotating the pan halfway through roasting. The sweet potatoes should be fork tender, the broccoli will be tender with a little bit of bite and the chicken peas firm and only mildly crunchy.

    sauce ingredients in bowlsauce ingredients in bowl

    Make The Peanut Sauce:

    While the veggies and chickpeas are in the oven, make the sauce. In a bowl or liquid measuring cup, measure and add 1/4 cup natural peanut butter, 1 teaspoon each garlic and ginger paste, 3 tablespoons coconut aminos, 2 tablespoons freshly squeezed lime juice, 1½ teaspoons rice vinegar, 1 teaspoon toasted sesame oil and 1 teaspoon sriracha.

    whisk to combinewhisk to combine

    Whisk well to combine and set off to the side. If the sauce seems too thick, this will depend on how thick/runny the peanut butter is, you may need to add a little bit of hot water to thin it out a tad.

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    Build The Bowl:

    Divide 3 ounces of chicken to 4 bowls and then divide and add the roasted sweet potatoes, broccoli and chickpeas. Drizzle with 2½ tablespoons of the peanut sauce and top with 1 tablespoon chopped peanuts, a sprinkle of cilantro and sliced green onions

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    So easy and SO good for you!

    meal prepmeal prep

    For Meal Prepping:

    I simple weigh and divide the cooked chicken – so I can be sure I’m getting accurate protein, and then divvy up the roasted sweet potato, broccoli and chickpeas. I measure the peanut sauce into little 2 ounce containers (with lids) and divide the topping (cilantro, peanuts and green onions) into little containers or baggies.

    To reheat, remove sauce and toppings. Rewarm until hot and add sauce, tossing to coat. Lastly sprinkle with toppings and enjoy!

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    Click Here For More Healthy Bowl Recipes!

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    Enjoy! And if you give this Peanut Chicken Sweet Potato and Broccoli Bowl recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Peanut Chicken Sweet Potato and Broccoli BowlsPeanut Chicken Sweet Potato and Broccoli Bowls

    Yield: 4 servings

    Peanut Chicken Sweet Potato and Broccoli Bowls

    Peanut Chicken Sweet Potato and Broccoli bowls are loaded with fiber,  protein and SO easy to make. Roasted sweet potato, broccoli and chick peas are served with leftover roasted or rotisserie chicken, drizzled with a flavorful peanut sauce and sprinkled with chopped peanuts, cilantro and sliced green onion. And bonus! it’s great for meal prepping!

    Prep Time: 20 minutes

    Cook Time: 20 minutes

    Total Time: 40 minutes

    FOR THE BOWLS:

    • 1 medium sweet potato
    • 3 cups broccoli florets
    • 1 (15 ounce) can chickpeas, rinsed, drained and patted dry
    • 1½ tablespoons avocado oil, or olive oil
    • kosher salt
    • garlic powder
    • onion powder
    • 12 ounces rotisserie chicken, or leftover roasted
    • 1/4 cup roasted peanuts, roughly chopped
    • 2 tablespoons finely chopped cilantro
    • 2 green onions, sliced

    FOR THE PEANUT SAUCE:

    • 1/4 cup natural peanut butter
    • 1 teaspoon garlic paste
    • 1 teaspoon ginger paste
    • 3 tablespoons coconut aminos
    • 2 tablespoons lime juice, freshly squeezed
    • 1½ teaspoons rice vinegar
    • 1 teaspoon toasted sesame oil
    • 1 teaspoon sriracha, or use sambal oelek

    ROAST THE VEGGIES:

    • Preheat  your oven to 375°F (or 180°C).Line a large rimmed baking sheet with parchment paper.

    • Dice up the sweet potato into 1/2-inch cubes, cut broccoli into bite-size florets and rinse and drain the chickpeas and pat dry. Then add them to the pan.

    • Drizzle with oil and season with a few pinches of kosher salt. Sprinkle with garlic and onion powder (I don’t measure these) and then, with your impeccably clean hands, toss each until coated and then spread evenly in the pan.

    • Roast on the middle rack off our preheated oven for 20 minutes, rotating the pan halfway through roasting. The sweet potatoes should be tender, the broccoli will be tender with a little bit of bite and the chicken peas firm and only mildly crunchy.

    MAKE THE PEANUT SAUCE:

    • While the veggies and chickpeas are in the oven, make the sauce. In a bowl or liquid measuring cup, measure and add peanut butter, garlic and ginger paste, coconut aminos, lime juice, rice vinegar, sesame oil and sriracha.

    • Whisk well to combine and set off to the side. If the sauce seems too thick, this will depend on how thick/runny the peanut butter is, you may need to add a little bit of hot water to thin it out a tad.

    BUILD THE BOWL:

    • Divide 3 of cooked chicken to 4 bowls and then divide and add the roasted sweet potatoes, broccoli and chickpeas. Drizzle with 2½ tablespoons of the peanut sauce and top with 1 tablespoon chopped peanuts, a sprinkle of cilantro and sliced green onions

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 521kcal, Carbohydrates: 42g, Protein: 39g, Fat: 24g, Saturated Fat: 4g, Polyunsaturated Fat: 6g, Monounsaturated Fat: 12g, Trans Fat: 0.04g, Cholesterol: 76mg, Sodium: 739mg, Potassium: 1031mg, Fiber: 10g, Sugar: 8g, Vitamin A: 8552IU, Vitamin C: 68mg, Calcium: 116mg, Iron: 4mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: Thai-inspired

    This post may contain affiliate links.

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    Laurie McNamara

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  • Chipotle White Bean Turkey Chili – Simply Scratch

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    Smoky and spicy, this Chipotle White Bean Turkey Chili is cozy comfort in a bowl. Sautéed onions, garlic and ground turkey is cooked with spices, white beans and tomato sauce for a quick and hearty meal. Serves 6 in under an hour.

    Chipotle White Bean Turkey Chili

    The weather has been all over the place.

    Once day it’s sunny and warm and then the next it’s cold, cloudy and rainy. It’s been unpredictable and yet, totally predictable because, hello it’s Michigan.

    However, no matter what crazy fall or winter weather is happening outside, I’m always game for a bowl of chili. Because there’s nothing better than a bowl of chili to warm up with. This chipotle chili is leaner with ground turkey instead of beef, and a little meaner with a ground chipotle chili powder for that deliciously smoky, back-of-the-throat heat.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    In under an hour you will enjoy a bowlful of hearty, smoky, soul warming chipotle white bean turkey chili. It’s the perfect thing after a day of yard work and raking up leaves.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    To Make This Chipotle White Bean Turkey Chili You Will Need:

    • olive oil – Helps to soften the onion when sautéing.
    • yellow onion – Adds a subtle sweet onion flavor.
    • garlic – Adds distinct punchy flavor.
    • lean ground turkey – Or substitute with ground chicken or lean ground beef.
    • chili powder – Adds distinct flavor and can be mild to moderately spicy.
    • chipotle powder – Lends a smoky and earthy flavor.
    • ground cumin – Lends earthiness and warmth, with an edge of citrus.
    • dried oregano – I use mexican oregano, however regular will work just fine. Lends earthy and slightly bitter flavor.
    • white beans – Use navy or great northern beans.
    • tomato sauce – Adds a rich and tangy tomato flavor with a little acidity.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Add 2 teaspoons live oil into a deep-sided pan or dutch oven and heat over medium. Next, add in 1 cup of diced yellow onion, 3 cloves minced fresh garlic and a pinch of kosher salt.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Sauté until softened, stirring occasionally for about 8 to 10 minutes.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Then add in the 2 pounds of extra lean ground turkey.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Using a wooden spatula, break the ground turkey into small crumbles and cook until no longer pink.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Measure and add 2 teaspoons chili powder, 2 teaspoons ground chipotle powder, 1¼ teaspoons ground cumin, 1/2 teaspoon dried oregano.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Stir and cook for 1 more minute to open up those spices.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Add in the 3 cans of rinsed and drain white beans. Navy beans or great northern will work here.

    If soaking your own beans, here’s my fool-proof method for soaking and cooking dried beans.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Lastly, add 2 (15 ounce) cans of tomato sauce along with a 1/2 cup of water, this will thin the chili out a smidge. I like to add the water to the empty can and swirl it around to pick up any leftover sauce.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Stir…

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    …until combined.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Cover and simmer for 30 minutes, stirring occasionally.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    YUM!

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Spoon chili into bowls.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    As we all know, chili is all about the toppings because they add texture and add flavor, making chili that much more delicious. So I highly suggest, topping your bowl of chili with sour cream or plain greek yogurt, shredded sharp white cheddar, sliced green onions, cilantro and a squeeze of lime.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Lastly, and more importantly serve this chili with corn tortilla chips.

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Get your spoons ready!

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    How To Freeze Chili And Reheat Later:
    • COOL: make sure the chili is completely cool before freezing. Never place hot or very warm items in the freezer (or fridge!) as it can thaw and negatively affect the nearby food.
    • PORTION: when cool, divide chili into portions. Whether it’s a single serving, two or four, portion the cooled chili into either freezer safe bags or air-tight containers. I prefer using freezer safe bags and removing as much air as possible, this helps with storing.
    • FLATTEN: once portioned, lay flat on a rimmed baking sheet and freeze for a few hours. Like in this post.
    • STORE: stack the flat frozen chili portions vertically or horizontally saving so much freezer space. Store chili in the freezer for up to 6 months.
    • REHEAT: I prefer to thaw frozen chili overnight in the fridge. However you can soak in a sink of lukewarm water for 20 to 30 minutes – flip every so often and change out the water at least once or twice. You can also defrost in the microwave until thawed. Lastly, add thawed chili to saucepan or dutch oven and heat until thoroughly heated throughout.

    For more delicious chili recipes click HERE!

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Enjoy! And if you give this Chipotle White Bean Turkey Chili recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Chipotle White Bean Turkey ChiliChipotle White Bean Turkey Chili

    Yield: 6 servings

    Chipotle White Bean Turkey Chili

    Smoky and spicy, this Chipotle White Bean Turkey Chili is cozy comfort in a bowl. Sautéed onions, garlic and ground turkey is cooked with spices, white beans and tomato sauce for a quick and hearty meal.

    Prep Time: 5 minutes

    Cook Time: 40 minutes

    Additional Time: 10 minutes

    Total Time: 55 minutes

    FOR THE CHILI:

    • 2 teaspoons olive oil
    • 1 medium yellow onion, diced
    • 3 cloves fresh garlic, minced
    • 2 pounds lean ground turkey, or sub with ground chicken or lean ground beef
    • 2 teaspoons chili powder
    • 2 teaspoons ground chipotle powder
    • 2 teaspoons kosher salt, more or less to taste
    • 1¼ teaspoon ground cumin
    • 1/2 teaspoon dried oregano
    • 3 (15 ounce) cans great northern beans or navy beans, rinsed and drained
    • 2 (15 ounce) cans tomato sauce

    FOR SERVING (optional):

    • cilantro, chopped
    • plain nonfat greek yogurt or sour cream
    • grated extra sharp white cheddar cheese
    • lime wedges
    • tortilla chips

    • Add oil to a deep sided pan or Dutch oven and preheat over medium heat.

    • Add in onion, garlic and a pinch of salt, and sauté for 8-10 minutes or until soft.

    • Next add the ground turkey, use a wooden spatula to break up into small crumbles. Cook until no longer pink.

    • Measure and add in chili powder, chipotle powder, salt, cumin and oregano. Stir and cook for 1 minute.

    • Add in the beans, tomato sauce and roughly 1/2 cup of water.Note: I like to add the water to the empty cans and swirl it around to catch and pick up any leftover sauce.

    • Stir, cover and simmer on low heat for 30 minutes.

    • Spoon chili into bowls and top with desired toppings.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: The nutritional value is for the chili ONLY and does not include any toppings.

    Serving: 1generous cup, Calories: 481kcal, Carbohydrates: 56g, Protein: 56g, Fat: 6g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 2g, Trans Fat: 0.02g, Cholesterol: 83mg, Sodium: 1552mg, Potassium: 1767mg, Fiber: 18g, Sugar: 6g, Vitamin A: 1058IU, Vitamin C: 15mg, Calcium: 187mg, Iron: 8mg

    Author: Laurie McNamara

    Course: Soups, Stews & Chilis

    Cuisine: Tex Mex

    This recipe was originally posted on October 15th, 2014 and has been updated with clear and concise instructions, new photography and helpful information.

    This post may contain affiliate links.

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    Laurie McNamara

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  • Sweet Potato Beef Bowl with Hot Honey – Simply Scratch

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    This Sweet Potato Beef Bowl with Hot Honey is packed with protein and is a nutrient dense meal that will keep you full and satisfied. Roasted sweet potatoes, seasoned cooked ground beef is served with cottage cheese, black beans and avocado. Before serving a drizzle of hot honey adds spicy sweetness that adds so much delicious flavor! Great for a healthy meal or for meal prep! Yields 4 servings.

    Sweet Potato Beef Bowl with Hot Honey

    Love to meal prep? Add this sweet potato beef bowl to your repertoire!

    As much as I wish I could claim this creation, I actually got the inspiration from a viral recipe on TikTok. However, it’s just too good not to share!  In my version, I roast seasoned red sweet potatoes in the oven while browning ground beef. Note: I like to use Force of Nature’s ancestral beef blend, however you can use any type of ground beef you prefer! Then I divvy both up among containers or bowls, topping the beef with shredded sharp cheddar and adding in cottage cheese and black beans (my high fiber twist on this recipe). Before serving I add in a little avocado and drizzle with a little hot honey.

    Although adding hot honey sounds a bit crazy, it’s actually quite delicious and adds subtle sweetness and spice!

    Sweet Potato Beef Bowl with Hot HoneySweet Potato Beef Bowl with Hot Honey

    SO easy, plus it’s high in fiber and protein too!

    Sweet Potato Beef Bowl with Hot Honey Sweet Potato Beef Bowl with Hot Honey

    To Make These Hot Honey Sweet Potato Beef Bowls You Will Need:

    • sweet potatoes– I like to use red sweet potatoes.
    • avocado oil – Or extra light olive oil.
    • kosher salt – Enhances the flavors in this dish and helps soften when roasting.
    • cumin (ground) – Adds earthiness and warmth, with an edge of citrus.
    • garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
    • onion powder – Lends bold oniony flavor.
    • paprika – Lends color and subtle flavor.
    • ground beef – Use any type of ground beef you prefer – nutritional information may change.
    • all-purpose season salt – Use homemade or store-bought (I.e. Lawry’s).
    • cottage cheese – I use 2% low-fat but use what you like – nutritional information may change.
    • black beans – Use canned black beans, rinsed and drained.
    • avocado – Lends richness and creaminess.
    • sharp cheddar cheese – Or a cheese of your choice.
    • hot honey – Or regular honey works just as good without the heat.
    • freshly ground black pepper – This adds distinct bite and flavor.

    diced sweet potatoes, oil and spicesdiced sweet potatoes, oil and spices

    Roast The Sweet Potatoes:

    Preheat your oven to 375°F ( or 190°C).

    Line a large rimmed baking pan with parchment. Add 1 pound of (scrubbed clean and patted dry) diced sweet potatoes, 1 tablespoon avocado oil, 1 teaspoon kosher salt, 1/2 teaspoon each cumin, garlic powder, onion powder and paprika.

    toss to coat and roasttoss to coat and roast

    Toss well to coat and roast 25 to 30 minutes or until tender, rotating the pan halfway to ensure even cooking and browning.

    roasted sweet potatoesroasted sweet potatoes

    Remove and set off to the side.

    ground beef in skilletground beef in skillet

    Make the Ground Beef Mixture:

    While, the sweet potatoes are in the oven, in a 10-inch skillet, add 1 pound of ground beef. Using a spatula to break up the beef into crumbles.

    cooked ground beef and seasoningcooked ground beef and seasoning

    Cook until no longer pink before draining and discarding the fat from the pan. Then season with 1-1/2 teaspoons of all-purpose season salt.

    seasoned ground beef mixtureseasoned ground beef mixture

    Toss to combine.

    Sweet Potato Beef Bowl with Hot HoneySweet Potato Beef Bowl with Hot Honey

    Build The Bowl:

    In a shallow bowls divide the sweet potatoes, ground beef and black beans. Add 1/2 cup of cottage cheese, 1/4 avocado, and 1/2 ounce of sharp cheddar cheese to each bowl. Drizzle with hot honey and season with freshly ground black pepper. I also sprinkle a little kosher salt over the avocado, cottage cheese and black beans.

    Sweet Potato Beef Bowl with Hot HoneySweet Potato Beef Bowl with Hot Honey

    You could also add sliced green onions or cilantro here if you wish.

    Click Here For More High Protein Recipes!

    Sweet Potato Beef Bowl with Hot HoneySweet Potato Beef Bowl with Hot Honey

    Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Sweet Potato Beef Bowl with Hot HoneySweet Potato Beef Bowl with Hot Honey

    Yield: 4 servings

    Sweet Potato Beef Bowl with Hot Honey

    This Sweet Potato Beef Bowl with Hot Honey is packed with protein and nutrient dense meal that will keep you full and satisfied. Roasted sweet potatoes, seasoned cooked ground beef is served with cottage cheese, black beans and avocado. Before serving a drizzle of hot honey adds spicy sweetness that adds so much delicious flavor! Great for a healthy meal or for meal prep!

    Prep Time: 10 minutes

    Cook Time: 30 minutes

    Total Time: 40 minutes

    • 1¼ pounds sweet potatoes
    • 1 tablespoons avocado oil
    • 1 teaspoon kosher salt
    • 1/2 teaspoon ground cumin
    • 1/2 teaspoon garlic powder
    • 1/2 teaspoon onion powder
    • 1/2 teaspoon paprika
    • 1 pound lean ground beef, or ground beef of your choice
    • 1½ teaspoons all-purpose season salt
    • 16 ounces cottage cheese, I use 2% or low-fat
    • 6 ounces cooked black beans, i.e canned
    • 1 small ripe avocados, sliced or diced
    • 2 ounces sharp cheddar cheese, shredded
    • hot honey, just a drizzle
    • freshly ground black pepper
    • Preheat your oven to 375°F ( or 190°C).Line a large rimmed baking pan with parchment.

    • To the pan, add diced sweet potatoes, avocado oil, kosher salt, cumin, garlic powder, onion powder and paprika. Toss well to coat and roast 25 to 30 minutes or until tender, rotating the pan halfway to ensure even cooking and browning.

    • While, the sweet potatoes are in the oven, in a 10-inch skillet, add the ground beef. Using a spatula to break up the beef into crumbles. Cook until no longer pink before draining and discarding the fat from the pan. Then season with all-purpose season salt and toss to combine.

    • In a shallow bowls divide the sweet potatoes, ground beef and black beans. Add 1/2 cup of cottage cheese, 1/4 avocado, and 1/2 ounce of sharp cheddar cheese to each bowl. Drizzle with hot honey and season with freshly ground black pepper. I also sprinkle a little kosher salt over the avocado, cottage cheese and black beans.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 1serving, Calories: 574kcal, Carbohydrates: 44g, Protein: 47g, Fat: 24g, Saturated Fat: 9g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 10g, Trans Fat: 1g, Cholesterol: 92mg, Sodium: 1408mg, Potassium: 1183mg, Fiber: 9g, Sugar: 9g, Vitamin A: 20344IU, Vitamin C: 6mg, Calcium: 243mg, Iron: 5mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This post may contain affiliate links.

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  • Cheesy Chicken One-Pot Pasta – Simply Scratch

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    This Cheesy Chicken One-Pot Pasta recipe is cozy and ridiculously easy. Cooked ground chicken, cherry tomatoes and garlic simmer with penne pasta in a creamy tomato sauce. All of this is done in one skillet making this pasta dish perfect for any night of the week. It’s also the perfect recipe to use up any cherry tomatoes from the garden! Serves 6.

    Cheesy Chicken One Pot Pasta

    This recipe is SO easy and comes together with little prep and is made in only one pan.

    It starts by quickly sautéing shallot in oil and then cooking ground chicken, cherry tomatoes and garlic. Then add in the pasta, broth, marinara and cream and let it simmer until the pasta is tender. Then simply stir in melty mozzarella and fresh basil before serving with a dusting of freshly grated parmesan cheese.

    Why I love this recipe so much is because in under an hour you will have restaurant quality meal on the table. It’s also higher in protein and pretty low in calories without cutting any corners.

    Cheesy Chicken One Pot PastaCheesy Chicken One Pot Pasta

    I make this cheesy chicken pasta about every other week – just ask my family 😉.

    ingredients for Cheesy Chicken One Pot Pastaingredients for Cheesy Chicken One Pot Pasta

    To Make This Cheesy Chicken One Pot Pasta You Will Need:

    • olive oil – Aids in softening the shallot when cooking.
    • shallot – Or substitute with finely chopped yellow onion.
    • kosher salt – Enhances the flavors in this dish and helps soften the shallot when cooking.
    • ground chicken – Use 92/8 or 98/2 lean ground chicken.
    • grape tomatoes – Adds fresh tomato flavor.
    • garlic – Adds distinct punchy flavor.
    • italian seasoning – Use homemade or store-bought.
    • red pepper flakes – Lends delicious flavor and heat.
    • penne pasta (dry) – I like to use Barilla Protein+ (not sponsored).
    • bone broth – Adds rich flavor and added protein.
    • marinara – Use homemade or store-bought.
    • heavy cream – Lends rich creaminess.
    • mozzarella – Use freshly grated and not use bagged cheese for better melting!
    • fresh basil – Lends bright herbaceous flavor and a pop of color.
    • parmesan cheese (freshly grated) – Gives additional nutty flavor, richness and some saltiness.

    oli, shallots and salt in a panoli, shallots and salt in a pan

    In a large, deep-sided skillet, add 2 teaspoonsolive oil, 1 medium finely diced shallot and a pinch of kosher salt. Heat over medium-low, stirring often until soft. About 5 minutes.

    once sautéed add ground chickenonce sautéed add ground chicken

    Add in 1 pound ground chicken, using a spatula to break up into crumbles. Cook until no longer pink and fully cooked.

    once fully cooked, add tomatoes, garlic, Italian seasoning, salt and red pepper flakesonce fully cooked, add tomatoes, garlic, Italian seasoning, salt and red pepper flakes

    Then add in 1 cup cherry tomato halves, 4 cloves sliced (or finely chopped) garlic, 2 teaspoons italian seasoning, 1/4 to 1/2 teaspoon red pepper flakes and 1/2 teaspoon kosher salt.

    stir and cook until tomatoes burststir and cook until tomatoes burst

    Stir and cook until the tomatoes soften and burst. About 8 to 10 minutes.

    add in penne, broth, marinara and heavy creamadd in penne, broth, marinara and heavy cream

    Next, add in 8 ounces uncooked penne pasta, 2 cups chicken bone broth, 1 cup marinara and 1/2 cup heavy cream.

    stir to combinestir to combine

    Stir well to combine.

    cover and bring to a boilcover and bring to a boil

    Cover and bring to a boil over high heat.

    uncover, reduce heat and simmer 10 to 12 minutesuncover, reduce heat and simmer 10 to 12 minutes

    Then uncover, reduce heat to medium-high. Stirring occasionally, continue to cook until the pasta is tender, about 12 minutes.

    turn off heat and add in mozzarellaturn off heat and add in mozzarella

    Turn off the heat and add in 4 ounces (1 cup) freshly grated mozzarella cheese.

    stir until meltedstir until melted

    Stir until the cheese has melted.

    add torn fresh basiladd torn fresh basil

    Tear 1/4 cup fresh basil by hand and add the the pasta.

    taste and season if desiredtaste and season if desired

    Stir to combine, taste and add more salt if needed.

    Cheesy Chicken One Pot PastaCheesy Chicken One Pot Pasta

    Divide among bowls and sprinkle with grated parmesan cheese and for extra heat, red pepper flakes.

    Cheesy Chicken One Pot PastaCheesy Chicken One Pot Pasta

    Serve alongside a simple salad, torn bread or homemade garlic bread.

    Cheesy Chicken One Pot PastaCheesy Chicken One Pot Pasta

    Click Here For More One Pot Recipes!

    Cheesy Chicken One Pot PastaCheesy Chicken One Pot Pasta

    Enjoy! And if you give this Cheesy Chicken One-Pot Pasta recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Cheesy Chicken One Pot PastaCheesy Chicken One Pot Pasta

    Yield: 6 servings

    Cheesy Chicken One-Pot Pasta

    This Cheesy Chicken One Pot Pasta recipe is cozy and ridiculously easy. Cooked ground chicken, cherry tomatoes and garlic simmer with penne pasta in a creamy tomato sauce. All of this is done in one skillet making this pasta dish perfect for any night of the week. Yields 6 servings.

    Prep Time: 10 minutes

    Cook Time: 27 minutes

    Total Time: 37 minutes

    • 2 teaspoons olive oil
    • 1 medium shallot, finely chopped
    • 4 cloves fresh garlic, sliced or finely chopped
    • 1 cup halved cherry tomatoes
    • 2 teaspoons italian seasoning, homemade or store-bought
    • 1/4 to 1/2 teaspoon red pepper flakes, or to taste
    • 1/2 teaspoon kosher salt
    • 8 ounces penne pasta, I use Barilla Protein+ (see notes)
    • 2 cups chicken bone broth
    • 1 cup marinara, homemade or store-bought
    • 1/2 cup heavy cream
    • 4 ounces mozzarella, shredded
    • 1/4 cup torn fresh basil, plus more for serving (optional)
    • 1/4 cup parmesan cheese, for serving

    • In a large, deep-sided skillet, add olive oil, shallot and a pinch of kosher salt. Heat over medium-low, stirring often until soft. About 5 minutes.

    • Add in ground chicken, using a spatula to break up into crumbles. Cook until no longer pink and fully cooked. Then add in tomatoes, sliced garlic, italian seasoning, red pepper flakes and kosher salt. Stir and cook until the tomatoes soften and burst. About 8 to 10 minutes.

    • Next, add in the penne, broth, marinara and heavy cream. Stir, cover and bring to a simmer on high heat. Then uncover, reduce heat to medium-high and continue to cook until the pasta is tender, about 12 mintues.

    • Add in the mozzarella and fresh basil and stir until the cheese has melted.

    • Divide among pasta bowls and top with fresh basil and some parmesan cheese.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: I like to use protein pasta for this recipe, so please note that  the nutritional calculator is calculating using traditional pasta.

    Serving: 1serving, Calories: 326kcal, Carbohydrates: 34g, Protein: 15g, Fat: 15g, Saturated Fat: 8g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 4g, Cholesterol: 40mg, Sodium: 615mg, Potassium: 332mg, Fiber: 2g, Sugar: 4g, Vitamin A: 839IU, Vitamin C: 10mg, Calcium: 192mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American-Italian

    This post may contain affiliate links.

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  • Crispy Honey Sriracha Beef with Snow Peas – Simply Scratch

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    Crispy Honey Sriracha Beef and Snow Peas has lots of delicious texture and flavor. Crispy thin strips of beef and crunchy snow peas are tossed in a simple honey sriracha sauce and served overtop of cooked rice. Yields 4 generous servings.

    Crispy Honey Beef with Snow Peas

    Who needs takeout when you can create an incredible stir-fry at home?

    In this crispy beef and snow peas stir-fry, thin strips of steak are seasoned, coated in cornstarch and fried until ridiculously crispy. Toss with stir-fried snow peas, garlic and green onion and a simple, sweet and spicy, honey-sriracha sauce before serving over a rice of your choice. This recipe is pretty easy and straight forward, and once you’ve fried all of the beef, the recipe comes together rather quickly. I have a feeling that you’re going to love all of the flavors and textures in this stir-fry.

    Crispy Honey Beef with Snow PeasCrispy Honey Beef with Snow Peas

    This recipe has been a staple in our home and I hope it will be in yours as well!

    Ingredients for Crispy Honey Beef with Snow PeasIngredients for Crispy Honey Beef with Snow Peas

    To Make This Crispy Honey Sriracha Beef and Snow Peas You Will Need:

    • steak – For this recipe, I like to use strip steak.
    • honey – Lends sweetness and flavor.
    • sriracha – Adds delicious spicy flavor.
    • rice vinegar – Gives the sauce subtle tang.
    • low-sodium chicken broth –  Lends subtle flavor and stretches out the sauce.
    • white pepper – Brighter, a little sharper and more herbaceous notes than regular black pepper.
    • cornstarch – Thickens the stir-fry sauce and aids in crisping the beef when fried.
    • kosher salt – Enhances the flavor of the steak.
    • freshly ground black pepper – Adds distinct bite and flavor.
    • olive oil – Or substitute with an oil that’s safe for high temp cooking.
    • toasted sesame oil – Gives this dish a toasty warm flavor.
    • snow peas – Adds mild flavor and subtle crunch to this stir-fry.
    • green onions –  Lends a delicate onion flavor.
    • garlic – Lends distint punchy flavor.
    • rice – Use sticky rice or sticky rice and cauliflower rice blend, protein packed rice, white rice, brown rice or cauliflower rice.
    • toasted sesame seeds – For garnish.

    honey sriracha stir-fry saucehoney sriracha stir-fry sauce

    Make The Sauce:

    In a liquid measuring cup, measure and add 2 tablespoon honey, 1 tablespoon sriracha, 1 teaspoon rice vinegar, 1/4 cup low-sodium chicken broth, 2 teaspoons cornstarch and 1/4 teaspoon ground white pepper. Whisk well to combine.

    steakssteaks

    Make The Stir-fry:

    Place the steak in the freezer for 10 minutes. Freezing the steak makes it easier to slice.

    sliced steakssliced steaks

    Then remove and with a sharp knife, thinly slice.

    salt and pepper steaksalt and pepper steak

    Season with a few pinches of kosher salt and freshly ground black pepper.

    Toss to coatToss to coat

    Toss to coat in the seasonings.

    steak with cornstarch in bagsteak with cornstarch in bag

    Add half of the seasoned beef to a gallon size re-sealable bag with 2 tablespoons of cornstarch. Seal and shake well to coat. You may need to separate a few pieces and shake or toss in the cornstarch to coat.

    arrange on wire rack set over a rimmed sheet panarrange on wire rack set over a rimmed sheet pan

    Using tongs remove each slice, shaking of any excess cornstarch and place on a wire rack set into a large metal baking pan. Repeat with the remaining steak and cornstarch.

    olive oil in skilletolive oil in skillet

    Heat 3 tablespoons of avocado oil (or oil safe for high heat cooking) and heat over medium-high heat.

    work in batches frying beefwork in batches frying beef

    Once hot, sear the beef for 2 to 3 minutes a side. As the pan and oil get hotter, you may only need to sear for 1 to 2 minutes. Adding more oil as needed.

    transfer beef back to wire racktransfer beef back to wire rack

    After each batch, transfer back to the wire rack and repeat with the remaining slices.

    wipe out pan and add toasted sesame oilwipe out pan and add toasted sesame oil

    Once the beef is cooked, wipe out the pan and reduce the heat to medium. Next, add in 2 teaspoons toasted sesame oil.

    add snow peas and half of the green onionsadd snow peas and half of the green onions

    And add in 8 ounces snow peas and 3 sliced green onions. Toss and cook 2 to 3 minutes or until bright green and glossy.

    add garlicadd garlic

    Then add in 3 large cloves of minced fresh garlic, toss and cook 1 minute.

    add crispy beef back inadd crispy beef back in

    Add the crispy beef back into the pan.

    pour in stir-fry saucepour in stir-fry sauce

    Pour in the honey sriracha sauce.

    toss to coat and simmer until sauce thickenstoss to coat and simmer until sauce thickens

    Increase heat to high and stir, bringing the sauce to a bubble until thickened. This shouldn’t take but a few minutes, if that.

    Crispy Honey Beef with Snow PeasCrispy Honey Beef with Snow Peas

    Serve over cooked rice and garnish with a sprinkle of sliced green onions and toasted sesame seeds.

    Crispy Honey Beef with Snow PeasCrispy Honey Beef with Snow Peas

    Click Here For More Stir-fry Recipes!

    Crispy Honey Beef with Snow PeasCrispy Honey Beef with Snow Peas

    Enjoy! And if you give this Crispy Honey Sriracha Beef and Snow Peas recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Crispy Honey Beef with Snow PeasCrispy Honey Beef with Snow Peas

    Yield: 4 servings

    Crispy Honey Sriracha Beef and Snow Peas

    Crispy Honey Sriracha Beef and Snow Peas has lots of delicious texture and flavor. Crispy thin strips of beef and crunchy snow peas are tossed in a simple honey sriracha sauce and served overtop of cooked rice.

    Prep Time: 10 minutes

    Cook Time: 35 minutes

    Total Time: 45 minutes

    FOR THE SAUCE:

    • 1/4 cup low-sodium soy sauce, or low-sodium tamari if gluten free
    • 2 tablespoons honey
    • 1 tablespoon sriracha
    • 1 teaspoon rice vinegar
    • 1/4 cup low-sodium chicken broth
    • 2 teaspoons cornstarch
    • 1/4 teaspoon white pepper

    FOR THE STIR-FRY:

    • 20 ounces lean grass-fed strip steak
    • kosher salt
    • freshly ground black pepper
    • 1/2 cup cornstarch
    • 3 tablespoons avocado oil, or other oil safe for high-heat cooking
    • 2 teaspoons toasted sesame oil
    • 8 ounces snow peas
    • 4 green onions, sliced, reserving some for garnish
    • 3 cloves garlic, finely chopped
    • 2 teaspoons toasted sesame seeds, for garnish

    MAKE THE SAUCE:

    • In a liquid measuring cup, measure and add honey, sriracha, rice vinegar, chicken broth, (2 teaspoons) cornstarch and the ground white pepper. Whisk well to combine.

    MAKE THE STIR-FRY:

    • Place the steak in the freezer for 10 minutes. Freezing the steak makes it easier to slice. Then remove and with a sharp knife, thinly slice. Season with a few pinches of kosher salt and freshly ground black pepper. Toss to coat in the seasonings.

    • Add half of the seasoned beef to a gallon size re-sealable bag with half of the cornstarch. Seal and shake well to coat. You may need to separate a few pieces and shake or toss in the cornstarch to coat.

    • Using tongs remove each slice, shaking of any excess cornstarch and place on a wire rack set into a large metal baking pan. Repeat with the remaining steak and cornstarch.

    • Heat 3 tablespoons of avocado oil (or oil safe for high heat cooking) and heat over medium-high heat. Once hot, sear the beef for 2 to 3 minutes a side. As the pan and oil get hotter, you may only need to sear for 1 to 2 minutes. Adding more oil as needed.Transfer back to the wire rack and repeat with the remaining slices.

    • Once the beef is cooked, wipe out the pan and reduce the heat to medium. Next, add in the toasted sesame oil, snow peas and green onions. Toss and cook 2 to 3 minutes or until the snow peas are bright green and glossy. Then add in the garlic and toss and cook 1 minute.

    • Add the crispy beef back into the pan, pour in the sauce and increase the heat to high. Continue to stir as the sauce comes to a bubble until it has thickened. This shouldn’t take but a few minutes.

    • Serve over cooked rice of choice (linked in blog post) and garnish with a sprinkle of sliced green onions and toasted sesame seeds.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    Note: The nutritional value is for the stir-fry only and does NOT include the cooked rice as it would depend on what type of rice you are serving.

    Serving: 1serving, Calories: 445kcal, Carbohydrates: 32g, Protein: 37g, Fat: 19g, Saturated Fat: 4g, Polyunsaturated Fat: 3g, Monounsaturated Fat: 11g, Cholesterol: 86mg, Sodium: 752mg, Potassium: 751mg, Fiber: 2g, Sugar: 11g, Vitamin A: 742IU, Vitamin C: 39mg, Calcium: 86mg, Iron: 4mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: Asian

    This recipe was inspired and adapted from CookingForKeeps.com

    This post may contain affiliate links.

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  • Spicy Pork Teriyaki Stir-Fry – Simply Scratch

    Spicy Pork Teriyaki Stir-Fry – Simply Scratch

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    Pineapple Pork Teriyaki Stir-Fry is so much better than take-out. Tender stir-fried pork with pineapple and plenty of veggies in a homemade, spicy ginger and garlic teriyaki sauce. I like having a jar of homemade teriyaki sauce on hand as it really makes this quick and easy dinner perfect for any night of the week! Yields 6 servings.

    Pineapple Pork Teriyaki Stir-Fry

    I love a good Stir-fry.

    Stir-fries are a great way to get a good amount of protein and veggies in. This pineapple pork teriyaki yields over 30 grams of protein per serving and is loaded with my favorite veggies. You can prep the pork and veggies, and make the teriyaki stir-fry sauce in advance so whipping this up is a breeze. Because there’s just something about the ease of a stir-fry meal on those nights that you just don’t feel like cooking.

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    If it was up to me, I would make stir-fry a few times a week.

    ingredients for Pineapple Pork Teriyaki Stir-Fryingredients for Pineapple Pork Teriyaki Stir-Fry

    To make this Pineapple Pork Teriyaki Stir-Fry You Will Need:

    for the marinade:

    • garlic powder – Adds flavor that’s sweeter yet milder than fresh garlic.
    • baking soda – Works as a tenderizer in the marinade.
    • kosher salt – Enhances flavor.
    • pork tenderloin – For this recipe, you will need 2 pounds.

    for the stir-fry:

    • avocado oil – Or use extra light olive oil.
    • marinated pork – See above.
    • red bell pepper – Adds a pop of color, texture and subtle sweetness.
    • carrots – Lends color, flavor and crunchy texture.
    • pineapple – For color and delicious sweetness.
    • snow peas – Adds a pop of green and crunchy texture.
    • green onion – Gives subtle onion flavor.
    • teriyaki sauce – For this recipe I used the spicy version by using sambal oelek. However use whichever sauce you prefer!

    garlic powder, baking soda, saltgarlic powder, baking soda, salt

    Marinate The Pork:

    In a bowl, measure and add 1teaspoon garlic powder, 1 teaspoon baking soda and 1/2 teaspoon kosher salt.

    pour in low-sodium soypour in low-sodium soy

    Pour in 2 tablespoons low-sodium soy.

    stir to combinestir to combine

    Stir well to combine. It should foam up a bit

    cubed pork tenderloincubed pork tenderloin

    Toss in 2 pounds of pork tenderloin that has been cut into 1-inch pieces.

    toss pork in marinadetoss pork in marinade

    Toss well to coat and set off to the side to prep veggies and preheat your wok.

    add oil to wokadd oil to wok

    Make The Stir-Fry:

    Preheat your wok on high to medium-high and add in 3 tablespoon of avocado oil.

    add sambal oelek to teriyaki sauceadd sambal oelek to teriyaki sauce

    For a spicier pineapple pork stir-fry, add in 1 tablespoon of sabal oelek or sriracha to the teriyaki sauce.

    once hot add marinated porkonce hot add marinated pork

    Add in the pork (work in batches if your pan is smaller) in an even layer.

    Cook 3 minutes stir and continue to brown porkCook 3 minutes stir and continue to brown pork

    Let cook 2 to 3 minutes before flipping and continuing to brown until fully cooked. Once cooked, transfer to a clean plate.

    remove pork and add pineapple and veggiesremove pork and add pineapple and veggies

    Next, add the 1 chopped red bell pepper, 6 ounces sliced carrots and 8 ounces each snow peas and diced fresh pineapple.

    cook until glisteningcook until glistening

    Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.

    Add in green onions and stir-fry 2 minutesAdd in green onions and stir-fry 2 minutes

    Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces (reserving the sliced dark green parts for serving). Stir-fry for 1 to 2 minutes.

    Add browned pork back inAdd browned pork back in

    Add the pork back into the wok.

    pour in teriyaki saucepour in teriyaki sauce

    And pour in the teriyaki sauce.

    toss while sauce thickenstoss while sauce thickens

    Continue to stir and allow the sauce to bubble and thicken.

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    That’s it!

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    Serve the Pineapple Pork Teriyaki stir-fry over your favorite white, brown or cauliflower rice, and then drizzle it all with extra sauce. Sprinkle with the reserved green onions.

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    Click Here For More Stir-Fry Recipes!

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Pineapple Pork Teriyaki Stir-FryPineapple Pork Teriyaki Stir-Fry

    Yield: 6 servings

    Spicy Teriyaki Pork Stir-Fry

    Pineapple Pork Teriyaki Stir-Fry is so much better than take-out. Tender stir-fried pork with pineapple and plenty of veggies in a homemade, spicy ginger and garlic teriyaki sauce. I like having a jar of homemade teriyaki sauce on hand as it really makes this quick and easy dinner perfect for any night of the week!

    Prep Time: 20 minutes

    Cook Time: 25 minutes

    Total Time: 45 minutes

    FOR THE MARINADE:

    • 1 teaspoon baking soda
    • 1 teaspoon garlic powder
    • 1/2 teaspoon kosher salt
    • 2 tablespoons low-sodium soy sauce, or sub with low-sodium tamari
    • 2 pounds pork tenderloin, cut into 1-inch pieces

    FOR THE STIR-FRY:

    • 3 tablespoon avocado oil, or sub with extra light olive oil
    • 1 red bell pepper, seeded diced
    • 6 ounces carrots, sliced
    • 8 ounces fresh pineapple, cut into 1-inch pieces
    • 8 ounces snow peas
    • 1 bunch green onions, dark parts thinly sliced. Light parts cut into 1-inch pieces
    • 1 recipe teriyaki sauce, I used the spicy teriyaki recipe

    MARINATE THE PORK:

    • In a bowl, measure and add garlic powder, baking soda and kosher salt. Pour in the low-sodium soy sauce and stir to combine. It should bubble and foam a bit.

    • Toss in the pork tenderloin (that has been cut into 1-inch pieces) and toss we’ll to coat.

    MAKE THE STIR-FRY:

    • Heat 3 tablespoons oil in a large wok or chefs pan over medium-high heat.

    • For a spicier sauce, add sambal oelek or Sriracha to teriyaki sauce.

    • Once the pan and oil are hot, add in the marinated pork (work in batches if your pan is smaller) in an even layer. Leave it alone and allow it to cook 2 to 3 minutes before flipping and continuing to brown until no longer pink and fully cooked.Then transfer the pork to a clean plate.

    • Next, add the peppers, carrots, snow peas and pineapple to the wok. Stir and quickly cook until the vegetables begin to sweat, stirring occasionally until they soften but are still a little firm. About 3 to 5 minutes.

    • Next add in the light green parts of 1 bunch of green onions that have been cut into 1-inch pieces. Stir-fry for 1 to 2 minutes.

    • Add the browned pork back into the wok and pour in the teriyaki sauce. Continue to stir and allow the sauce to bubble until thickened.

    • Serve over rice and sprinkle with the reserved green onions.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.
    *The nutritional value is for the pork stir-fry only and does not include rice.

    Serving: 1serving, Calories: 304kcal, Carbohydrates: 13g, Protein: 34g, Fat: 13g, Saturated Fat: 3g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 7g, Trans Fat: 0.1g, Cholesterol: 98mg, Sodium: 677mg, Potassium: 890mg, Fiber: 3g, Sugar: 8g, Vitamin A: 5838IU, Vitamin C: 69mg, Calcium: 47mg, Iron: 3mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: Japanese

    This post may contain affiliate links.



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  • Deviled Egg Salad – Simply Scratch

    Deviled Egg Salad – Simply Scratch

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    In this flavorful Deviled Egg Salad, hard-boiled eggs are chopped and tossed with dill, chives and chopped pickles in a creamy mayo based dressing. Like egg salad but SO much better. Yields 4 servings.

    Deviled Egg Salad

    Sometimes a girl craves a piece of toast piled high with egg salad.

    That girl was me over the weekend. So on Monday, after a quick trip to the grocery store, I was in my kitchen whipping up this deviled egg salad in less than 30 minutes. In it, hard-boiled eggs are chopped and tossed with (chopped) dill pickles, fresh dill and chives in a creamy mayo dressing.

    Deviled Egg SaladDeviled Egg Salad

    This recipe yields 4 servings which makes it great for a small group or for lunches throughout the week.

    ingredients for Deviled Egg Saladingredients for Deviled Egg Salad

    To Make this Deviled Egg Salad You Will Need:

    • eggs – Fresh is best when making hardboiled eggs.
    • mayonnaise – Lends richness and creaminess. Use any mayonnaise you prefer.
    • yellow mustard – Adds a tart and tangy flavor.
    • dill pickles (and juice) – I like Claussen but use one you like.
    • chives – Adds a pop of fresh onion flavor.
    • dill – Lends a sweet and grassy flavor with notes of celery and parsley.
    • kosher salt – Enhances the flavors in this recipe.
    • freshly ground black pepper – This will add some subtle bite and flavor.
    • smoked paprika – Lends subtle smoky flavor.

    hardball eggshardball eggs

    Place 8 large eggs in to a medium saucepan and fill cover (by 2-inches) with water.

    hard boil eggshard boil eggs

    Cover and bring to a boil. Once boiling, turn off the heat, leaving the covered pot on the burner, and set a timer for 12 minutes.

    transfer to ice watertransfer to ice water

    After the 12 minutes, uncover and use tongs to transfer the eggs to a bowl filled with ice water. Let them cook for 5 minutes or until safe to peel.

    add a few egg yolks, pickles, pickle juice, mayo and mustard to a bowladd a few egg yolks, pickles, pickle juice, mayo and mustard to a bowl

    Cut each hardboiled egg in half. Place 3 yolks in a large bowl along with 1/4 cup mayonnaise, 2 teaspoons yellow mustard, 1/4 cup diced dill pickles and 2 tablespoons dill pickle liquids.

    mix to combinemix to combine

    Stir and mash until combined.

    mix to combinemix to combine

    Set this off to the side.

    chop up eggschop up eggs

    Chop up the remaining eggs to your desired size.

    add to bowl with chives, dill, smoked paprika, salt and pepperadd to bowl with chives, dill, smoked paprika, salt and pepper

    Transfer the chopped hardboiled eggs to the bowl with the dressing and add in 2 tablespoons snipped fresh chives, 1 teaspoon chopped dill, 1/8 teaspoon smoked paprika and kosher salt and freshly ground black pepper to taste.

    stir to combinestir to combine

    Mix well to combine.

    Deviled Egg SaladDeviled Egg Salad

    That’s it!

    Deviled Egg SaladDeviled Egg Salad

    I like to top toasted bread with the deviled egg salad, some pickled red onion and extra chives and dill. However you can also serve it between soft sandwich bread, with crackers or cut veggies.

    Deviled Egg SaladDeviled Egg Salad

    What To Serve with Egg Salad?

    • raw veggies
    • fresh fruit
    • potato chips
    • crackers

    Deviled Egg SaladDeviled Egg Salad

    How To store Egg Salad:

    Serve the egg salad immediately and refrigerate leftovers is a container with a tight fitting lid.

    How Long Will Deviled Egg Salad Last In The Fridge?

    If stored properly, it should last up to 4 days.

    Click Here For More Egg Salad Recipes!

    Deviled Egg SaladDeviled Egg Salad

    Enjoy! And if you give this Deviled Egg Salad recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Deviled Egg SaladDeviled Egg Salad

    Yield: 4 servings

    Deviled Egg Salad

    In this flavorful Deviled Egg Salad, hard-boiled eggs are chopped and tossed with dill, chives and chopped pickles in a creamy mayo based dressing. Like egg salad but SO much better. Yields 4 servings.

    Prep Time: 12 minutes

    Cook Time: 12 minutes

    Total Time: 24 minutes

    • 8 large eggs
    • 1/4 cup mayonnaise, use your favorite (I use light mayo)
    • 2 teaspoons yellow mustard
    • 1/4 cup diced dill pickles
    • 2 tablespoons pickle liquids
    • 2 tablespoons snipped fresh chives
    • 1 to 2 teaspoons chopped fresh dill, to taste
    • kosher salt, to taste (about 1/4 to 1/2 teaspoon)
    • 1/4 teaspoon freshly ground black pepper
    • 1/8 teaspoon smoked paprika

    • Place eggs in to a medium saucepan and fill cover (by 2-inches) with water. Cover and bring to a boil. Once boiling, turn off the heat and set a timer for 12 minutes. After the 12 minutes, uncover and use tongs to transfer the eggs to a bowl filled with ice water. Let them cook for 5 minutes or until safe to peel.

    • Cut each hardboiled egg in half. Place 3 yolks in a large bowl along with mayonnaise, yellow mustard, dill pickles and pickle liquids. Stir and gently mash until combined.

    • Chop up the remaining eggs to your desired size. Transfer to the bowl with the dressing and add in chives, dill, smoked paprika and kosher salt and some freshly ground black pepper to taste.

    Nutrition Disclaimer: All information presented on this site is intended for informational purposes only. I am not a certified nutritionist and any nutritional information shared on SimplyScratch.com should only be used as a general guideline.

    Serving: 133g, Calories: 180kcal, Carbohydrates: 3g, Protein: 13g, Fat: 13g, Saturated Fat: 4g, Polyunsaturated Fat: 4g, Monounsaturated Fat: 4g, Trans Fat: 0.04g, Cholesterol: 374mg, Sodium: 358mg, Potassium: 164mg, Fiber: 0.3g, Sugar: 1g, Vitamin A: 667IU, Vitamin C: 1mg, Calcium: 65mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    This post may contain affiliate links.

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    Laurie McNamara

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  • Hot Honey Chicken Lettuce Wraps – Simply Scratch

    Hot Honey Chicken Lettuce Wraps – Simply Scratch

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    Hot Honey Chicken Lettuce Wraps are so easy and delicious! Crisp lettuce is filled with a sticky-sweet and spicy chicken mixture and is topped with a plethora of toppings. Is great for a quick and easy dinner or for meal prepping for the week. Serves about 4 to 6 (3 lettuce wraps) per person.

    Hot Honey Chicken Lettuce Wraps

    I’ve never met a lettuce wrap I didn’t love.

    From ginger beef and cashew chicken to saucy pork and spicy sriracha steak – I love them all. Not only because they’re healthy, or because they’re usually relatively simple, it’s because I thoroughly enjoy the texture of the crisp cool lettuce paired with the warm filling and fresh toppings. And these hot honey chicken lettuce wraps check all of the boxes. The recipe itself is super easy, it’s great for meal prepping and it’s ridiculously delicious.

    Hot Honey Chicken Lettuce WrapsHot Honey Chicken Lettuce Wraps

    Don’t Like Lettuce Wraps?

    Make it a salad: Chop up some lettuce, add hot honey chicken mixture, desired toppings and drizzle with yum yum sauce for the dressing.

    Build a Rice Bowl: Use cooked white, jasmine, sushi or brown rice and build a rice bowl by adding hot honey chicken, desired toppings and drizzle with yum yum sauce.

    Ingredients for Hot Honey Chicken Lettuce WrapsIngredients for Hot Honey Chicken Lettuce Wraps

    To Make These Hot Honey Chicken Lettuce Wraps You Will Need:

    • buffalo sauce – Use either homemade or store-bought. (read recipe notes)
    • honey – Lends delicious sweetness and flavor.
    • onion powder – Adds flavor that’s sweeter yet milder than fresh garlic.
    • freshly ground black pepper – This will add some subtle bite and flavor.
    • avocado oil – Or use extra light olive oil.
    • ground chicken – Ground turkey can be substituted – but I like ground chicken best!
    • kosher salt – Enhances all of the flavors in this recipe.
    • walnuts – Lends delicious flavor and texture.
    • garlic – Adds distinct punchy flavor.

    for serving:

    • lettuce leaves – Boston, bibb, iceberg or romaine
    • shredded cabbage – I like to save time and use slaw mix.
    • shredded carrots – Pre-shredded is your bff.
    • cucumber – I like to use Persian cucumbers.
    • green onions – Adds fresh onion flavor.
    • yum yum sauce – Is optional but adds delicious flavor.

    hot honey saucehot honey sauce

    Make The Sauce:

    In 2-cup liquid measuring cup or bowl, measure and add in 1/2 cup buffalo sauce, 1/3 cup honey, 1/2 teaspoon onion powder and 1/4 teaspoon freshly ground black pepper. Whisk well to combine and set off to the side.

    NOTE: If using store-bought buffalo sauce (like Frank’s Red Hot) be sure to read labels. I recommend using the traditional buffalo sauce and to avoid “hot” or “extra-hot” buffalo sauce as the chili spice will permeate the air and you will do a lot of coughing. Speaking from experience.

    ground chicken in skilletground chicken in skillet

    Make Chicken Filling:

    In a large 12-inch skillet, add 2 teaspoons avocado oil, 2 pounds ground chicken and a pinch or two of kosher salt. Cook over medium heat, using a wooden spatula to break up the ground chicken. Continue until fully cooked and no longer pink.

    cooked ground chicken, chopped walnuts and garlic pastecooked ground chicken, chopped walnuts and garlic paste

    Once fully cooked, remove and discard fat/water from the pan add in 1 cup walnuts (that have been finely chopped) and 2 teaspoons garlic paste. Stir and cook for 1 minute.

    Have an Allergy To Nuts? Simply omit the walnuts or substitute with 1/3 cup of chopped pepitas and/or sunflower seeds.

    Pouring in saucePouring in sauce

    Increase the heat to medium-high and pour in the buffalo honey sauce.

    stir, increase heat and cookstir, increase heat and cook

    Stir until coated.

    sticky and caramelizedsticky and caramelized

    Continue to cook, stirring every 2 to 3 minutes or until the chicken mixture gets sticky and caramelized in spots. Remove off of the heat.

    Hot Honey Chicken Lettuce WrapsHot Honey Chicken Lettuce Wraps

    Build Lettuce Wraps:

    Spoon meat mixture in to lettuce leaves, top with shredded cabbage, carrots and diced cucumber. Drizzle with yum yum sauce and sprinkle with sliced green onions.

    Click Here For More Lettuce Wrap Recipes!

    Hot Honey Chicken Lettuce WrapsHot Honey Chicken Lettuce Wraps

    Enjoy! And if you give this recipe a try, let me know! Snap a photo and tag me on twitter or instagram!

    Hot Honey Chicken Lettuce WrapsHot Honey Chicken Lettuce Wraps

    Yield: 6 servings

    Hot Honey Chicken Lettuce Wraps

    Hot Honey Chicken Lettuce Wraps are so easy and delicious! Crisp lettuce is filled with a sweet and spicy chicken mixture and is topped with a plethora of toppings. Is great for a quick and easy dinner or for meal prepping for the week. Serves 4 (3 lettuce wraps) per person.

    Prep Time: 10 minutes

    Cook Time: 25 minutes

    Total Time: 30 minutes

    • 1/2 cup buffalo sauce, see notes*
    • 1/3 cup honey
    • 1/2 teaspoon onion powder
    • 1/4 teaspoon freshly ground black pepper
    • 2 teaspoons avocado oil
    • 2 pounds ground chicken
    • 1 pinch kosher salt
    • 1 cup walnuts, chopped (see notes**)
    • 2 teaspoons garlic paste
    • 18 lettuce leaves, boston, bibb, romaine or iceberg

    OPTIONAL TOPPINGS:

    • shredded cabbage
    • shredded carrot
    • diced cucumber, I like Persian cucumbers
    • sliced green onion
    • yum yum sauce, my recommendation for lighter version is within the post.

    • In 2-cup liquid measuring cup or bowl, measure and add in the buffalo sauce, honey, onion powder and black pepper. Whisk well to combine and set off to the side.

    • In a large 12-inch skillet, add avocado oil, ground chicken and a pinch or two of kosher salt. Cook over medium heat, using a wooden spatula to break up the ground chicken. Continue cooking cooking it until fully cooked and no longer pink.

    • Once fully cooked, remove and discard fat/water from the pan add in walnuts and garlic paste. Stir and cook for 1 minute.

    • Increase the heat to medium-high and pour in the buffalo honey sauce. Stir until coated.

    • Continue to cook, stirring every 2 to 3 minutes or until the chicken mixture is sticky and caramelized in spots. Remove off of the heat.

    • Spoon meat mixture in to lettuce leave, top with shredded cabbage, carrots and diced cucumber. Drizzle with yum yum sauce and sprinkle with sliced green onions.

    *If using store-bought buffalo sauce (like Frank’s Red Hot brand) be sure to read labels. I recommend using the traditional buffalo sauce and to avoid “hot” or “extra-hot” buffalo sauce as the chili spice will permeate the air and you will do a lot of coughing.
    **Have an Allergy To Nuts? Simply omit the walnuts or substitute with 1/3 cup of chopped pepitas and/or sunflower seeds.
    Nutritional Value is for meat mixture and lettuce and does not include additional toppings or sauce.

    Serving: 3wraps, Calories: 418kcal, Carbohydrates: 19g, Protein: 30g, Fat: 26g, Saturated Fat: 5g, Polyunsaturated Fat: 12g, Monounsaturated Fat: 8g, Trans Fat: 0.1g, Cholesterol: 130mg, Sodium: 712mg, Potassium: 894mg, Fiber: 1g, Sugar: 16g, Vitamin A: 5IU, Vitamin C: 1mg, Calcium: 33mg, Iron: 2mg

    Author: Laurie McNamara

    Course: Mains & Entrees

    Cuisine: American

    inspired and adapted from sammymontgoms.com.

    This post may contain affiliate links.

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    Laurie McNamara

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