Tag: Meal Prep

Baked Ham and Cheese Croissant Sandwiches – Simply Scratch
[ad_1]
These Baked Ham and Cheese Croissant Sandwiches are easy, delicious and perfect for serving a small crowd or for meal prep! Buttery flaky croissants are brushed with a honey dijon mayo, then filled with thinly sliced deli ham, baby swiss and provolone cheese before being baked until melty and golden brown with crispy edges. This recipe yields 12 sandwiches but can easily be halved to serve less.

This is proof that the most simple thing is usually delicious.

Buttery and flakey croissants, slathered with a honey dijon mayo topped with thinly slice ham, provolone and Swiss cheese, baked until warm, gooey, crisp and golden brown. Perfect for serving a crowd or gathering or meal prepping for the week – I would halve the recipe for meal prep. And these could be lunch, served with veggies and chips or pretzels. OR it could be breakfast! Either way they are quick and easy, simple and delicious.

I think you’re going to love these ham and cheese croissants!

To Make These Baked Ham and Cheese Croissant Sandwiches You Will Need:
- mayonnaise – Lends moisture and creaminess.
- dijon mustard – Adds sharp and tangy flavor.
- honey – Gives a touch of sweetness.
- croissants – I recommend using large all-butter croissants for this recipe.
- freshly ground black pepper – This will add some subtle bite and flavor.
- thinly-sliced deli ham – Use one you prefer. I like using Boar’s Head Tavern Ham.
- baby swiss cheese – Lends buttery and slightly nutty flavor.
- provolone cheese – Mild, buttery and slightly sweet flavor that works well with ham and Swiss.
- egg white – For brushing on croissant tops. This will help crisp up and deepen the color of the croissants when baked.
- poppy seeds – Or substitute with everything but the bagel seasoning.
- snipped fresh chives – For serving. (optional)
Preheat your oven to 375°F (or 190°C).

Lightly spray two 9×13 pans or a 9×13 and an 8×11 with olive oil baking spray. Alternatively, you could spray a nonstick rimmed baking sheet as well.

In a bowl, measure in 1/2 cup mayo, 3 tablespoons dijon and 1 tablespoon honey.

Mix well until combined.

Slice each croissant in half horizontally. Lightly spread each cut side with a little of the honey dijon mayo and then season with freshly ground black pepper.

On the bottom half, layer a slice of provolone, 2 to 3 slices of thinly sliced ham and top with a slice of baby Swiss cheese. Replace the top and set the sandwich into one of the prepared pans and repeat with the remaining sandwiches.

In a small bowl or cup, combine 1 egg white with a generous splash of water.

Use a pastry brush to brush the tops of each sandwich with the egg white mixture. This will give the sandwiches a crispier top and glossy look.

Once all of the Lastly, sprinkle with 1 teaspoon of poppy seeds.

Bake on the middle rack for 10 to 12 minutes.

Or until the ham has heated through, the cheese is melty and the tops and edges of the croissants are golden and crisp.

If desired, sprinkle with snipped fresh chives for a pop of color and subtle onion flavor.

Serve immediately.

How To Store Baked Ham and Cheese Croissant Sandwiches:

Once completely cool, individually wrap each sandwich in plastic wrap or individual resealable baggies and refrigerate until ready to eat.

How To Reheat Baked Ham and Cheese Croissant Sandwiches:

Unwrap the sandwiches from the plastic wrap or resealable baggies. Wrap in paper towel and microwave for 35 to 45 seconds OR until heated through.

Enjoy! And if you give this Baked Ham and Cheese Croissant Sandwiches recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 12 servings

Baked Ham and Cheese Croissant Sandwiches

These Baked Ham and Cheese Croissant Sandwiches are easy, delicious and perfect for serving a small crowd or for meal prep! Buttery flaky croissants are brushed with a honey dijon mayo, then filled with thinly sliced deli ham, baby swiss and provolone cheese before being baked until melty and golden brown with crispy edges. This recipe yields 12 sandwiches but can easily be halved to serve less.This recipe yields 12 sandwiches but can easily be halved to serve less.

Prep Time: 15 minutes

Cook Time: 12 minutes

Total Time: 27 minutes

olive oil spray

1/2 cup mayonnaise

3 tablespoons dijon mustard

1 tablespoon honey

12 large croissants, halved horizontally

freshly ground black pepper

2 pounds thinly sliced deli ham, about 3 slices per sandwich

12 slices provolone cheese

12 slices baby Swiss cheese

1 egg white

2 teaspoons poppy seeds

snipped fresh chives, for garnish (optional)

PREHEAT YOUR OVEN TO 375°F (OR 190°C).

Lightly spray 2 9×13 (or one 9×13 and a 8×11). Alternatively, you could spray a large nonstick rimmed baking sheet as well.

In a bowl, measure and add mayo, dijon and honey. Mix well until combined. Slice each croissant in half horizontally. Lightly spread each cut side with a little of the honey dijon mayo and then season with freshly ground black pepper.

On the bottom half, layer a slice of provolone, 2 to 3 slices of thinly sliced ham and top with a slice of baby Swiss cheese. Replace the top and set the sandwich into one of the prepared pans and repeat with the remaining sandwiches.

In a small bowl or cup, add the egg white with a generous splash of water and stir/beat to combine. Brush the tops of each sandwich with the egg white mixture. This will give the sandwiches a crispier top and glossy look. Lastly, sprinkle with some poppy seeds.

Bake on the middle rack for 10 to 12 minutes or until the ham is heated through and cheese has melted.

Sprinkle with snipped chives before serving (optional)

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: 648kcal, Carbohydrates: 34g, Protein: 35g, Fat: 41g, Saturated Fat: 18g, Polyunsaturated Fat: 7g, Monounsaturated Fat: 13g, Trans Fat: 0.02g, Cholesterol: 119mg, Sodium: 1453mg, Potassium: 369mg, Fiber: 2g, Sugar: 10g, Vitamin A: 717IU, Vitamin C: 0.2mg, Calcium: 453mg, Iron: 2mg

Author: Laurie McNamara

Course: Breakfast & Brunch, Mains & Entrees

Cuisine: American
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
February 23, 2026
This “So Cute” Container Totally Prevents My Lunch Salads From Getting Soggy (So Smart!)

[ad_1]

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

If you had told me six months ago that I’d be as keen on eating salads as I am now, I would not have believed you. I’ve had an aversion to uncooked leafy greens for pretty much my entire life — at least until recently. The moment of change occurred at a social dinner when someone put a Caesar salad in front of me, and I ate some to be polite. Since that moment, I haven’t been able to get enough. I now make salads at home regularly, but the first time I decided to make one for my office lunch I realized that doing so would be a challenge.

Although I owned plenty of Tupperware containers, I figured that storing all of my salad ingredients in the same plastic box would result in a soggy, room-temperature mess by the early afternoon. I put the notion of bringing a salad to the office out of my head and resigned myself to the fact that I’d just have to continue eating them at home. Then, I came across the S’Well Stainless Steel Salad Bowl Kit. Not only is it made from the perfect material for keeping produce fresh, but it also has multiple components that make taking and eating salads on the go a breeze. And, it comes in a bunch of cute colors!

What Is the S’well Stainless Steel Salad Bowl Kit?

The first thing you’ll notice about this salad bowl is its fun design. It comes in two sizes and 14 prints and colors when you shop it on Amazon; I opted for the Teakwood print. More importantly, the bowl is made of thin, sturdy stainless steel and features a silicone and BPA-free plastic leakproof lid. When you lift the lid, you’re met with a shallow stainless steel tray and a 2-ounce dressing container, which has its own tight-fitting silicone lid. The tray is where your salad toppings go, which means you can keep them separated from the main salad base.

Under the tray, you have the main compartment for your leafy greens or grains, and because the bowl has an impressive 64-ounce capacity, you don’t have to worry about not having space for enough food to keep you sated until your next meal. The salad kit is not microwaveable, but it is dishwasher-safe. At nearly 8 inches tall and 4.5 inches wide, the container is not exactly compact, but if you have a flexible lunch box, you might be able to make it fit inside.

Why I Love the S’well Stainless Steel Salad Bowl Kit

Although I still sometimes use plastic food storage containers, they’re not my favorite. They tend to absorb food colors and smells, and they usually warp over time. I don’t experience either of those problems with the S’well salad kit. Its stainless steel construction hasn’t acquired a single dent in the couple of months I’ve been using the bowl, and it releases food easily during washing. What I love the most, though, is that the stainless steel keeps lettuce cold and fresh all day, so my greens are never warm or wilting by the time lunch rolls around. Also, because my parents like to lecture me about the purported dangers of microplastics on a biweekly basis, I’ve become wary about eating out of plastic containers all the time. I do have slightly more peace of mind eating out of stainless steel, which is nice.

As for the kit’s other components, the toppings tray is also a game-changer. I usually cook some plant-based “chicken” to throw on top of the lettuce, but the idea of packing steaming-hot protein onto greens and letting them sit together like that for hours is mildly revolting. Also, I’ve been loving pomegranate seeds on my salads lately, but those can also make the lettuce soggy, so it’s super convenient to be able to store those ingredients separately. Of course, the dressing container is also a huge help. It has the perfect capacity, and I’m saying this as someone who likes a decent amount of dressing — to the point where the salad is just shy of being drenched. I’ve found that both the dressing container’s lid and the main bowl’s lid slip into place seamlessly and don’t budge. I’ve taken the kit along during my subway commute a handful of times and have never had problems with leaking or spillage.

Finally, I adore the look of this salad bowl kit. Most food storage containers aren’t particularly stylish, but the Teakwood print on this one makes it look so trendy. Since getting the kit, I’ve used it for meals beyond just salads. The size and material of the bowl make it great for storing a variety of foods, from pasta to a homemade Chipotle situation. I can’t recommend this kit enough, so be sure to select your favorite color and snag your own.

[ad_2]

Nikol Slatinska

Source link

February 18, 2026
Peanut Chicken Sweet Potato and Broccoli Bowl – Simply Scratch
[ad_1]
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.

Prepare to fall in love.

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 your oven to 375°F (or 180°C).

Line a large rimmed baking sheet with parchment paper.

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 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.

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.

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 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 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

So easy and SO good for you!

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!

Click Here For More Healthy Bowl Recipes!

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!
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.

[ad_2]

Laurie McNamara

Source link
November 10, 2025
Sweet Potato Beef Bowl with Hot Honey – Simply Scratch
[ad_1]
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.

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!

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

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

Remove and set off to the side.

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.

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.

Toss to combine.

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.

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

Click Here For More High Protein Recipes!

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

[ad_2]

Laurie McNamara

Source link
October 15, 2025
Vanilla Peach Overnight Oats – Simply Scratch
[ad_1]
Wake up to breakfast already made with this Vanilla Peach Overnight Oats recipe. The day (or night) before, combine old fashioned rolled oats, cinnamon, peaches and almonds with milk in a jar and let time do its thing. Enjoy this wholesome breakfast straight out of the jar or add to a bowl and reheat until warm.

Waking up to breakfast already made in the fridge is my new favorite thing.

Since Haileigh has been back from college, she has made quite a few overnight oat recipes. Sometimes she’ll add peanut butter, vanilla protein powder (a boost of protein to keep her fuller longer), mix it with almond milk and top with a few mini chocolate chips. Other times she’ll keep it simple with cinnamon and fresh fruit. I was so inspired by her constant creations that I decided to whip up a summer peach version.

On a typical morning I have 2 eggs and turkey sausage. But every once and again I get in the mood for a warm comforting bowl of oatmeal – especially in the colder months of Michigan. However, fresh peaches are so good right now so you’ll fine me making this all.the.time.

Plus, who doesn’t like the idea of waking up knowing a wholesome delicious breakfast is already made and in the fridge?

To Make Vanilla Peach Overnight Oats You Will Need:
- old fashioned rolled oats – Use old fashioned rolled oats and not quick or instant oats.
- vanilla protein powder (optional) – This is optional but is great to keep you feeling full and satisfied longer.
- cinnamon – Lends distinct warm and woodsy flavor.
- cardamom – Slightly citrusy with notes of mint and pepper.
- fine salt – Use sea salt or pink himalayan.
- almonds – I like to use sliced almonds.
- milk – Use whatever you have on hand (cow’s milk, soy milk, oat milk, almond milk, coconut milk or cashew milk). Any of these will work.
- vanilla extract – Adds warmth and enhances the other flavors in this recipe.
- fresh peach – Use ripe (but not overly ripe) white or yellow flesh peaches.
In a medium mixing bowl, measure and add; 1/2 cup rolled oats, 1 tablespoon vanilla protein powder, 1/4 teaspoon ground cinnamon, 1/8 teaspoon ground cardamom, a pinch of salt and 1 tablespoon sliced almonds.

Mix well to combine.

Pour in 3/4 cup milk. I’m not much of a milk drinker these days, but I do keep unsweetened vanilla almond milk on hand for my oldest daughter. So I used that.

Lastly add in a splash of pure vanilla extract.

If not using vanilla protein powder, add a second splash of vanilla.

Stir well to combine.

Toss in 1/2 a peach that has been diced.

Add the oat mixture into a glass jar.

And secure the lid and pop it into your fridge and refrigerate overnight.

Fast forward to the morning.

Now you can one of two things the morning of. You can a) eat it cold straight out of the jar. Or b) add the contents of the jar to a bowl and warm in the microwave.

And if you’re feeling it, top it with extra peaches (I add half of a half of peach to the oatmeal and save the rest for topping), almonds, a dash of more cinnamon and a sprinkle of sugar.

So healthy, filling and satisfying.

For more peach recipes click here!

Enjoy! And if you give this Vanilla Peach Overnight Oats recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 1 serving

Vanilla Peach Overnight Oats

Wake up to breakfast already made with this Vanilla Peach Overnight Oats recipe. The day (or night) before, combine old fashioned rolled oats, cinnamon, peaches and almonds with milk in a jar and let time do its thing. Enjoy this wholesome breakfast straight out of the jar or add to a bowl and reheat until warm.

Prep Time: 5 minutes

Total Time: 5 minutes

1/2 cup old fashioned rolled oats

1 tablespoon vanilla protein powder, optional – see notes

1/4 teaspoon ground cinnamon

1/8 teaspoon ground cardamom

1 (small) pinch fine salt, Use sea salt or pink himalayan

1 tablespoon sliced almonds

3/4 cup milk, I used unsweetened vanilla almond milk – see notes

1 (small) splash pure vanilla extract

1/2 ripe peach, diced

1 pinch sugar, for serving (optional)

In a small mixing bowl, measure and add oats, protein powder (if using), cinnamon, cardamom, salt, almonds, milk and vanilla extract. Toss in the peaches and stir to combine. Alternatively, use half of the diced peaches and add remaining when serving.

Pour the oatmeal into a jar, secure the lid and refrigerate over night.

The morning of you can eat them out of the jar or pour into a bowl and microwave until warm.

Top with extra peaches, almonds and a dash of cinnamon. Sprinkle with sugar if desired.

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: If not using vanilla protein powder or vanilla almond milk, try adding an extra splash of vanilla extract.

Serving: 1g, Calories: 400kcal, Carbohydrates: 49g, Protein: 23g, Fat: 10g, Saturated Fat: 3g, Polyunsaturated Fat: 6g, Cholesterol: 16mg, Sodium: 249mg, Fiber: 7g, Sugar: 10g

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
July 18, 2024
Ultimate Breakfast Tacos

[ad_1]

Try these delicious, quick, and easy ultimate breakfast tacos for any time of day. They’re rich in protein, fiber, and healthy fats.

This recipe for the ultimate breakfast tacos includes a flexible template to make your tacos following the Foundational Five formula for a balanced meal.

The foundation of any taco is choosing a great tortilla, whether you’re making them from scratch at home, supporting a local supermercado, or choosing your favorite specialty store-bought tortillas such as grain-free varieties. I’m partial to corn tortillas, but you can choose whatever fits your preference for this recipe.

Ultimate Breakfast Taco Ingredients

Let’s break down the core ingredients needed to make a delicious and nutritionally balanced breakfast taco using the Foundational Five.

For protein, I enjoy scrambled eggs the most. However, you can get creative and choose fish, chicken, tofu, tempeh, or any other quality protein you like.

For fat, avocados are great to use, you may also enjoy ingredients like cheese or sour cream.

For non-starchy carbohydrates (fiber), I enjoy using cilantro microgreens, pickled red onion, lettuce, tomato, jalapeno, sauteed bell peppers, and sliced radish. Have fun with the vegetables you choose to top your tacos with knowing each of them will contribute to boosting the fiber of this meal, which is important for all meals!

For starchy carbohydrates, the tortilla type you choose will provide carbohydrates, additionally, I enjoy and recommend refried or pinto beans for an added fiber boost.

For the Flavor Factor, try fresh lime juice, salsa, and hot sauce.

I hesitate to call this a “recipe” because it’s a simple template for building your taco following these guidelines.

You may also enjoy making these Nutrition Stripped recipes you may enjoy when making these ultimate breakfast tacos.

[ad_2]

McKel (Hill) Kooienga

Source link

June 19, 2024
Crunchy Cucumber Tomato Salad

[ad_1]

This Crunchy Cucumber Tomato Salad is a staple in our home from spring until the end of summer and I hope you enjoy this simple salad too!

When I think of easy, delicious, refreshing, and nutritious salads for the summer, this is the one that comes to mind.

Both cucumbers and tomatoes—the stars of this recipe— are both hydrating vegetables, accessible in the summer months, and rich in antioxidants. Additionally, cucumbers are one of the easiest vegetables to grow (in my opinion).

Cucumbers contain vitamin K, potassium, pantothenic acid, phosphorus, copper, vitamin C, and magnesium. Tomatoes are rich in antioxidants, most notably lycopene. In addition to chopped tomatoes and cucumbers, I like adding zesty red onion, tons of fresh dill and parsley, and occasionally castelvetrano olives.

What I enjoy most about this salad is the simplicity and flexibility—it takes about 10 minutes to throw together and can be enjoyed as a side dish or an entree.

To make this an entree dish, boost the fat, protein, and starchy carbohydrate(s) by following the Foundational Five system for a balanced plate. A few ideas for you to increase the balanced meal components include: avocado, edamame, grilled shrimp, fish, smoked salmon, chicken, tofu, boiled eggs, hemp seeds, cooked quinoa, and the list goes on.

[ad_2]

McKel (Hill) Kooienga

Source link

June 12, 2024
Sausage Egg and Cheese Breakfast Sandwiches – Simply Scratch
[ad_1]
Start your morning off right with these wholesome Sausage Egg and Cheese Breakfast Sandwiches! English muffins are toasted and topped with homemade turkey sausage, scrambled egg and cheese! Great for meal prep!! These sammies are freezer friendly and reheat easily!

For those mornings when you hit snooze. Twice. Or when the thought of peanut butter toast again makes you want to crawl back under the covers.

Just reach into your freezer!

It’s on those days you’ll be glad you meal prepped a batch of these freezer friendly sandwiches. We’ve talked about it before, so you are well aware how much I LOVE a meal prep breakfast. Lunch is great but remade breakfast is where it’s at! Having homemade breakfast sandwiches on hand is a life saver and most importantly, a time saver.

For example, Pat reheats one of these on workdays because he wakes up early without time to eat. This way he can reheat it and eat it on his way into work.

To Make These Sausage Egg and Cheese Breakfast Sandwiches You Will Need:
- nonstick spray – I like to use either extra light olive oil or ghee oil spray.
- eggs – For extra protein and less fat, you can substitute 3 tablespoons egg whites for each egg you take out.
- kosher salt – Enhances flavors.
- freshly ground black pepper – Adds a distinct bite and flavor.
- turkey breakfast sausage – I use my low fat homemade sausage but you can use store-bought.
- cheese slices– I like cheddar and pepper jack but you can use your favorite.
- English muffins – We like sourdough but use whichever you prefer.
Make the (low fat but high protein) turkey breakfast sausage mixture. I use this recipe and set it off to the side so the flavors can develop. You could also make this the day (or evening) before, cover and refrigerate overnight.

Make The Eggs:

Preheat your oven to 350℉ (or 180℃).

Lightly spray a silicone mold with nonstick spray. The one I use is linked down in the recipe printable.

In a liquid measuring cup, add 6 large eggs.

Whisk well to combine.

Pour eggs into the mold.

Season with a pinch of salt and some freshly ground black pepper.

Bake on the middle rack of your preheated oven for 10 minutes or until set.

Combine the ingredients for the low fat turkey sausage.

Measure out 6 portions (1/3 cup each) of the turkey sausage mixture. Place one portion onto a piece of wax paper.

Next press flat using either a mallet or the flat side of a drinking glass.

Set aside and repeat with a second patty. I use new wax paper as well.

Heat a teaspoon of oil in a skillet over medium to medium-high heat.

Once hot, working batches of 2, cooking the patties for 3 to 4 minutes a side.

Transfer to a paper towel lined plate and repeat with the second batch.

Build The Breakfast Sandwiches:

Cut 6 English muffins in half. I like to use sourdough, but you can use your favorite. If making these to eat right away, I would toast them.

On the bottom half of the English muffin, stack with a breakfast patty, scrambled egg round and a sliced of cheese.

Replace the top of the English muffin.

Lastly, pop the sandwich into the microwave for 15 to 20 or until the cheese has melted.

Freezing Instructions:
- Make sure everything has cooled to room temperature before assembling.
- Wrap in paper towel and then cling wrap.
- Place in a freezer friendly resealable bag or container and freeze.
How To Heat Frozen Breakfast Sandwiches:
- The night before, remove a sandwich and place in the fridge to thaw overnight.
- Discard the plastic wrap, leaving the sandwich in paper towel and microwave 1 minute or 1 minute 25 seconds or until warmed through.
Enjoy! And if you give this Sausage Egg and Cheese Breakfast Sandwich recipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6 sandwiches

Sausage Egg and Cheese Breakfast Sandwiches

Start your morning off right with these wholesome Sausage Egg and Cheese Breakfast Sandwiches! English muffins are toasted and topped with homemade turkey sausage, scrambled egg and cheese! Great for meal prep!! These sammies are freezer friendly and reheat easily!

Prep Time: 20 minutes

Total Time: 20 minutes

olive oil spray

6 large eggs

kosher salt

freshly ground black pepper

1 recipe turkey breakfast sausage

3 slices cheddar cheese, cut in half

3 slices pepper jack cheese, cut in half

6 english muffins, halved

MAKE THE EGGS:

Preheat your oven to 350℉ (or 180℃) and lightly spray a silicone mold (set into a rimmed baking sheet) with nonstick spray.

In a liquid measuring cup, crack and add in the eggs. Whisk well to thoroughly scramble. Divide egg mixture into the wells of the silicone mold and season with a pinch of salt and some freshly ground black pepper. Bake for 10 minutes (rotating the pan half way through) or until set.

MAKE THE BREAKFAST SAUSAGE:

Combine the ingredients for the low fat turkey sausage (linked in ingredient list). Then measure and divide into 6 (1/3 cup) portions. Gently shape into large meatballs.

Place one portion onto a piece of wax paper and cover with a second piece of wax paper. Next press flat using either a mallet or the flat side of a drinking glass. Set aside and repeat with a second patty. I use new wax paper as well.

Heat a teaspoon of oil in a skillet over medium to medium-high heat. Once hot, working batches of 2, cooking the patties for 3 to 4 minutes a side. Transfer to a paper towel lined plate and repeat with the second batch. Allow the sausage patties to cool if meal prepping and planning on freezing.

BUILD THE BREAKFAST SANDWICHES:

Cut the english muffins in half. I like to use sourdough, but you can use your favorite. If making these to eat right away, I would toast them. If freezing, I do not.

On the bottom half of each english muffin, stack with an egg round, breakfast patty and a half slice of both cheddar and pepper jack cheese – or use any cheese you like and then top with the top half of the English muffin. Pop it into the microwave for 15 to 20 seconds or until the cheese has melted.

See the recipe notes for tips on freezing and reheating.

Freezing Instructions:

Make sure everything has cooled to room temperature before assembling.

Wrap in paper towel and then cling wrap.

Place in a freezer friendly resealable bag or container and freeze.

How To Heat Frozen Breakfast Sandwiches:

The night before, remove a sandwich and place in the fridge to thaw overnight.

Discard the plastic wrap, leaving the sandwich in paper towel and microwave 1 minute or 1 minute 25 seconds or until warmed through.

Serving: 1g, Calories: 395kcal, Carbohydrates: 29g, Protein: 33g, Fat: 16g, Saturated Fat: 6g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 6g, Trans Fat: 0.04g, Cholesterol: 245mg, Sodium: 786mg, Potassium: 395mg, Fiber: 2g, Sugar: 2g, Vitamin A: 482IU, Vitamin C: 0.1mg, Calcium: 203mg, Iron: 2mg

Author: Laurie McNamara

Course: Breakfast & Brunch

Cuisine: American
This post may contain affiliate links.

[ad_2]

Laurie McNamara

Source link
March 3, 2024
This Ingenious $15 Container Actually Makes Me Want to Bring Lunch to Work (and Is Saving Me So Much Money in the Long Run!)

[ad_1]

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Whether or not you live in a major metropolitan area, buying your lunch every day can get pricey. For me, packing my lunch when I’m in the office is a more affordable — and often more nutritious — alternative to ~~spending $50 at Taco Bell~~ picking up a salad in downtown Manhattan. However, to make this work, I’ve gone through a slew of meal prep container options, from cheap-o “reusable” meal prep containers (read: You will never, ever get the stains out of these) to super high-quality ceramic and metal containers which I still use to this day. However, the latter two can be pricey, and while it’s a worthwhile investment, sets of expensive meal prep containers might not be a priority in many folks’ budgets. That’s why, when I heard that editor-favorite home and organization brand Yamazaki Home dropped affordable and stylish bento boxes, I had to give them a try. Lo and behold, these lightweight, easy-to-pack bentos are my new favorite meal prep gadgets.

What Is the Yamazaki Vacuum-Sealing Bento Box?

These chic yet practical bento boxes (available in rectangular and square versions) are meal prep superheroes — besides being sleek, freezable, microwavable, and dishwasher-safe, these easy-to-clean containers have vacuum-sealing valves with a silicone lining to prevent spills, lock in freshness, and keep your lunch or leftovers in tip-top shape. You can use them to pack your daily work or school meals or grab a bunch of them to bring some order to your current refrigerator leftover situation. They also feature removable dividers to keep your food separated, which you can move within the bento boxes to create space for whatever you’re packing.

Why I Love the Yamazaki Vacuum-Sealing Bento Box

Since I pack my lunch when I’m in the office — buying lunch in SoHo every day isn’t easy on the wallet — I’m always on the hunt for lightweight, easy-to-pack meal prep containers that won’t leak. I’ve found a bunch of high-quality options on the market, and the Yamazaki Vacuum-Sealing Bento Boxes are among the best in the game, in my opinion. The vacuum-sealing function is unique and effective, and I don’t worry about the bentos opening up in my lunchbox when I’m commuting.

Personally, I use the square bento as a snack/side dish container and the rectangular bento as a box to hold my main. Each box is great on its own, but snagging both gives you the perfect size for say, a cup of rice, some chicken, and a side of veggies. (Or you could just pack them both full of Thin Mints and call it a day.)

[ad_2]

Ian Burke

Source link

February 27, 2024
The Leak-Proof $28 Container I Swear By for On-the-Go Lunches and Storing Leftovers

[ad_1]

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Although I love to shop, I have a weird thing about putting off buying items I actually need for as long as possible. I might drop $40 on another candle or eyeshadow palette without thinking twice, yet I couldn’t bring myself to buy food storage containers for over a year — even though I found myself desperately wishing I had one numerous times in 2023. But I resolve to be better in 2024, and I finally got a singular food storage container that’s far more versatile than you might think. Sure, my roommates have a drawer-full of Tupperware bins that I’m free to borrow, but they’re all either too large, too small, or not the right shape for my needs. The container I finally ended up getting was the U-Konserve rectangle container from Grove Co., and it’s perfect in every way. Whether you’re storing leftovers or packing a lunch for the office, this handy (and sturdy) little bin is sure to come in handy every single day.

What is the U-Konserve Rectangle Container?

For me, it was important to find a food storage container that’s not made of plastic. Luckily, this container is made of long-lasting, crack-resistant stainless steel and comes with its own tight-fitting silicone lid. You’ll be happy to learn that the lid is completely leak-proof. I was initially skeptical of this claim, but after bringing my lunch to work on a few occasions in this container, I can confirm it’s true. (No spilled rice in my tote bag!) Additionally, the lid is BPA-free, lead-free, and phthalate-free. The container’s size and shape are also noteworthy. Measuring 5 inches wide, 7.75 inches long, and just under 2 inches tall, the rectangle container is roomy enough for a sufficient lunch but slim enough for easy storage and portability.

Why I Love the U-Konserve Rectangle Container

I love that U-Konserve’s rectangle container is free of potentially harmful materials; I frequently deposit food into it directly after cooking it for meal prep without worrying. I also appreciate the container’s narrow design. Whether I’m storing it in the fridge or in a cabinet, I never struggle to find space for it. And, I’m not kidding when I say I use this container at least four times a week. I used to cook small meals that I’d eat in one sitting, but now I cook larger quantities and store the leftovers in this, and it saves me so much time. Although U-Konserve makes these containers in a variety of shapes and sizes, I find that the rectangle version is all I need, and this also helps keep my kitchen cabinets free of clutter (for the most part).

If you, too, are looking for a go-to lunch or leftover container, I can’t recommend this one enough. At $28, it is a bit pricey compared to others, but its durable materials are sure to last a much longer time than your standard plastic container.

[ad_2]

Nikol Slatinska

Source link

February 22, 2024
This Space-Saving $23 Nesting Mixing Bowl Set Doubles as Food Storage and Looks Way More Expensive Than It Is

[ad_1]

They’ll look gorgeous in your kitchen!
READ MORE…

[ad_2]

Morgan Pryor

Source link

January 24, 2024
I Tried the Mini Version of This Oprah-Approved Blender and It’s Now My Every Day Go-To for Meal Prep

[ad_1]

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Throughout college, my most-used item was my cheap, portable blender. It ended up with it during a white elephant gift exchange, and for the next few years, it moved with me between multiple dorm rooms and apartments. (It mostly got the job done. Well enough, at least, that I kept putting off making an upgrade.) Despite whipping up a smoothie every other day, though, I always stashed it away in my cabinet. Why? To put it simply, it was absolutely nothing to look at.

To be fair, the vast majority of blenders aren’t. Sure, function is certainly more important than how good it looks on the counter, but sue me if I want my kitchen to look just as aesthetically-pleasing as the rest of my space. If you have similar priorities — and minimal space — I just tried out a new item that you’ll want to get your hands on immediately. I didn’t know what I was missing out on before I tried the mini version of Beast’s Oprah-approved blender, but now that I’ve put it to the test, I’m never going back. This absolutely stunning appliance doesn’t sacrifice style for utility, and given how often I’ve been using it, I don’t see it ever moving off of my counter.

Design Features That Stand Out

Oprah said the Beast is “almost too chic,” and I’m totally on the same page: It’s hard to believe that it’s a high-performing blender. The Terra color looks exactly like it does online, and it enhances the natural, boho-esque vibe I have going on in my apartment. And the ribbed design on the plastic vessel doesn’t only look good — it also increases turbulence, helping the contents blend more thoroughly.

Appearance aside, what’s most impressive about this blender is its effectiveness and practicality. It’s a little under five pounds, so it’s easy to move around the kitchen and makes the perfect smoothie portion for one person. It only has one button, which, if you press for over a second, turns on its minute-long blending cycle. (Which is more than ideal for those like me that favor simplicity.) The small light found right above the button lets you know if everything is ready to go, based on the color — white means it’s go time, amber means that a piece isn’t fully attached, green means blending is in-progress, and flashing amber means the motor is overloaded. At 600 watts, it’s also powerful enough to crush frozen ingredients, and with its pulse function, it’s a meal prep superhero, saving you the trouble of mincing garlic or chopping onions by hand.

Finally, the basic set, which comes out to $99, includes a 22-ounce vessel, drinking lid, storage lid, two straws and a straw cap, and cleaning brushes for both the straws and the blades. The Plus bundle that I tried out comes with two smaller blending vessels, two extra storage lids, and a carry cap. (Whew! You really do get a ton of bang for your buck.)

Even though the small size and portability is central to the appeal of the Beast Mini, it’s shockingly sturdy and involves no manual effort (unlike my previous portable blender). For my first test, I loaded up the vessel with chopped apples, a banana, an orange, and added enough milk and juice to get things going. After pressing the reset button on the back of the base, the small white light indicated that my mixture was ready for blending. True to its claim, my smoothie was ready in the blink of an eye, with absolutely none of the pesky, unblended chunks of fruit that I got used to seeing when I used my old blender. After twisting on the drinking cap and sticking the reusable straw in, I had the perfect on-the-go drink — it turns into an ultra-stylish bottle, and I absolutely can’t wait to bring it with me to work.

A few smoothies later, I decided to give dip-making a go — more specifically, I decided to try my hand at this garlic salsa verde recipe, courtesy of our SVP of content, Faith. (For a smaller amount, I halved the recipe.) I tossed in my three garlic cloves first, which, following a few pulses, ended up perfectly minced. That was followed by a bunch of cilantro, a bit of jalapẽno, and lime juice, and since I wasn’t shooting for a chunky consistency, I set the blender to its minute-long cycle. Expectedly, it came out just as smooth as I was hoping it would be.

In both cases, cleanup took hardly any effort. After a quick rinse in the sink, I put a little dish soap and water inside the vessel, and that and the blades came out spotless after a few pulses.

As its name suggests, the Mini isn’t meant for bigger portions, especially in the case of soups and smoothies, so keep that in mind. You might want to opt for the original version (which we reviewed here.) However, if you find yourself prepping meals for two or more people quite often, the smaller Beast will come in handy for chopping and mincing ingredients quickly.

Should You Buy the Beast Mini Blender Plus?

I think that the Beast Mini is perfect for those who:

Where to Buy the Beast Mini Blender Plus

The Commerce Team at Apartment Therapy has one mission: to help you make smart and informed purchases. We know how hard online shopping can be — it’s literally our job! From trying to decipher confusing marketing lingo to sorting through scores of fake paid reviews in search of some truth, online shopping can be overwhelming. We’re dedicated to doing the hard work for you by reviewing these products firsthand and delivering all the information you need, both good and bad.

Our team is made up of a group of writers and editors who have years of experience in the home, kitchen, and parenting consumer product space, and who put hundreds of items to the test every year to determine which ones get our stamp of approval. We bring these products into our personal spaces, testing them for weeks and even months at a time to see how well they live up to their claims and if they are really worth your time and money. At the end of the day, we’re consumers too, so we’ll always provide you with all the information we’d want — and then some.

[ad_2]

Morgan Pryor

Source link

January 9, 2024
These Sleek, Oven-Safe Food Storage Containers Are My Meal-Prep MVPs

[ad_1]

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

I remember a time when I wasn’t into meal prepping — like, at all. These days, that’s hard to believe, since I’ve hopped on the meal prep bandwagon in a big way. Whether it’s making a big batch of rice for the week, roasting and parting out a whole chicken on Sunday night, or just frying up an entire skillet full of taco meat for my next few lunches, not having to worry about what’s on the menu for the first couple meals of the day is a huge time-saver and stress-reliever. (I still make my dinners each night to add some variety to my week, though!)

However, meal prepping like this wouldn’t be possible without an arsenal of high-quality food storage containers. I’ve used everything from expensive (but awesome!) ceramic containers to reusable takeout containers from Amazon, and while I’ve had some success with those — and some bad experiences with others — I’m still on the hunt for my Goldilocks containers. Luckily, I recently found another great option: the lightweight Rise Food Box containers from Klean Kanteen.

What Are the Klean Kanteen Rise Food Box Containers?

The Klean Kanteen Rise Food Box Containers are meal prep superheroes, sustainably made from 90% recycled stainless steel, and available a la carte or as a set. They’re easy to clean, leakproof, and oven- and microwave-safe. *Record scratch.* Now, you’re probably thinking: Microwave-safe? Aren’t they made of metal? You’re correct — but Klean Kanteen is very explicit with their claim that these are microwave-safe, since their smooth rounded edges prevent arcing or sparking, and I’ve popped mine in the mic multiple times without incident. However, the lids are not microwave- or oven-safe, and we strongly recommend you read through the microwave and oven instructions on the Rise Food Box product page before you test it out for yourself. Additionally, the containers are dishwasher-safe and nest within each other for easy transport and storage.

Why I Love the Rise Food Box Containers

Right off the bat, these are actually leakproof. Besides the tight-fitting rubber seal that the lids have, there’s also a cool latching mechanism on either side of the main containers, which helps a ton. Being able to heat these in the microwave is also a huge plus. However, it’s the lightweight design that does it most for me: My ceramic containers from Caraway are awesome but are also shockingly heavy, so when I have a large one full of food in my work bag — plus my laptop, charger, water bottle, and other stuff — it makes the commute to work a lot harder. (And sweatier.) With the Rise Food Boxes, I hardly notice them in my pack, but they’re just as sturdy and secure as ceramic or hard plastic options. Another neat feature is the movable dividers within the larger containers. If you want to use the divider, all you have to do is snap it on and off either of the sets of two tiny bubbles inside the container, essentially making your own bento box.

And, with a perfect five-star rating on the site, it’s clear I’m not the only fan. “This bundle, along with a pair of the half snack food boxes to swap out for the small box as needed are the perfect combination for taking food with me on a short trip or for storing food temporarily,” one reviewer wrote. “The combination (Family Set + two Half Snacks) was a bit pricey at $100 but it will last me a lifetime (so long as my little monster puppy doesn’t manage to get to the lids).”

So, if you’re looking for an easy-to-store, low-profile option for meal prep containers, this set is a great pickup. They’re oven- and microwave-safe (without lids), dishwasher-safe, customizable, practically indestructible, and ultra-lightweight. What more could you ask for?

Buy: Rise Food Box Family Set, $79.95

[ad_2]

Ian Burke

Source link

January 3, 2024
The Brilliant $15 Freezer Find That Takes the Mess and Hassle Out of Meal Prep (and It’s on Sale for Black Friday!)

[ad_1]

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

There’s nothing like making a big pot of soup at the beginning of the week and having healthy, delicious meals readily available the following days. The only issue is that sometimes you don’t get around to finishing the pot, and it’s much more convenient just to throw out the leftovers than try to store them. The latter is usually a messy, annoying process and ends up occupying a lot of fridge or freezer space. In fact, this can be said of any liquid substance, including sauces, gravies, baby food, and the like. Fortunately, you’re not forever resolved to wasting food and money because of an easily fixable problem. The only thing you need is the YouCopia FreezeUp food block maker. It’s on sale at Amazon as a part of their Black Friday sales for just $15 for a pack of two, and each container is reusable. Once you put yours to good use, you can say goodbye to spills and cluttered shelves once and for all!

These food block makers are essentially 2-cup capacity plastic containers that store bags of liquid leftovers. Once your baggy is ready, simply place it between the two halves of the container, push the halves together, and secure them with the included silicone bands. Each container measures just 5 inches tall and 2.5 inches wide, so it’ll take up very little space on your fridge and freezer shelves as opposed to many Tupperware-style alternatives. Of course, if 2 cups isn’t enough, the food block makers are also available in a 6-cup capacity. Whether you’re storing a full batch of tomato bisque or a smaller quantity of barbecue sauce, there’s a size to accommodate your eats. When they’re ready to come out of the freezer, you can let them defrost inside the YouCopia blocks so the bags don’t fall over and leak onto your counters. Then, just snap the containers open, and you’re ready to go.

Hundreds of Amazon shoppers have tried this product and left a five-star review, and it’s easy to understand why, given how versatile it is. “I don’t know how I ever managed without this!” one reviewer wrote. “It’s easy to use, and my freezer is so organized now with these neat ‘blocks’ of chicken stock, mushroom barley soup, arroz con pollo, etc.” Another reviewer said they use theirs to hold bags of shredded cheese upright, so there’s really no limit to how you can use your food block makers. And, when you’re done using them, they’re super easy to clean — not that there will be much to clean!

[ad_2]

Nikol Slatinska

Source link

November 23, 2023
Vegetable Choppers Are Having a Moment — Here Are 7 Favorites That’ll Make Meal Prep a Breeze

[ad_1]

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

Caught up in the day-to-day grind, it can be tough to make the time for meal prepping. Sure, meal prep sounds good in theory, but (at least for me!) when the day winds down, my couch calls my name. That’s where vegetable slicers step in, and if you haven’t scrolled past them on TikTok, trust me, they’re the secret ingredient to making meal prep way more enjoyable. These handy tools are not just about saving time — they also turn the whole prepping process into a laid-back, no-stress experience. Imagine breezing through slicing, chopping, and dicing veggies with zero sweat (and no onion-induced watery eyes!). You can bid farewell to the old-school way of chopping with a knife and cutting board — or save that for the weekend, when you have time — and say hello to a smoother, more enjoyable weeknight cooking experience. Ready to explore the world of top-notch vegetable slicers? Let’s dive in and discover the game-changing convenience they bring to your kitchen.

[ad_2]

Haley Lyndes

Source link

November 15, 2023
This Compact, Ultra-Powerful Blender Is My Go-To for Smoothies (Snag It On Sale Now!)

[ad_1]

We independently select these products—if you buy from one of our links, we may earn a commission. All prices were accurate at the time of publishing.

From the beginning of the year up until a couple of months ago, I’d been living without a blender, and it was a sad time. Before that, I’d used a NutriBullet for years to make fruit smoothies every day — sometimes even twice a day. The reason I put off getting a new blender for so long is because my new kitchen is tiny and barely has any space for another appliance. My roommates have their own blenders and juicers, which are huge and take up a ton of counter space, though I have no interest in sharing with them.

For a minute, I had a rechargeable personal blender, which wasn’t super powerful, but it did the job — until its battery died and refused to recharge. Okay, I thought, it’s officially time to get a real blender. I did some research and came across Ninja’s Nutri Pro blender. It seemed perfect! Not only did it sport a similar design to my beloved NutriBullet, but it also looked compact enough for my small kitchen. Now that I’ve been using it every day for a while, I can say it fully lived up to my expectations. You can shop it directly on Ninja’s website, though right now, it is 20 perfect off on Amazon.

Design Features That Stand Out

When I say this blender is compact, I mean its base measures just under 7 inches wide, which, compared to a lot of other blender bases, is nothing. I store it and the included cup on my dedicated shelf inside one of our cabinets, and I still have plenty of space for my pots, pans, and dishes. Size aside, the base is hefty and has little suction cups on the bottom, so once you stick it on your counter, there’s no budging. This is important because the blending capabilities of this little machine are intense. You’ll also find that the blender’s blades are removable. Once you remove the blade cap, you can drink right out of the 24-ounce single-serve cup, or twist on the spout lid, which allows you to bring your beverage on the go.

Although there’s a dedicated “smoothie” button on the blender, I typically just use the start/stop button, and my smoothies are done in 7 seconds flat. This holds true even when I use frozen berries and ice cubes. Of course, you can also crush ice and chop other tough, fibrous fruits and veggies with the dedicated “crush” button. “Smoothie” and “crush” are both Auto-iQ preset programs, so if you’re not sure how long to blend, they take the guesswork out of the process. No matter which button you press, your concoction will be ready to go in a few seconds. If you’re looking for a tiny but mighty machine that’ll be a workhorse in the kitchen and take care of all your blending needs, look no further — because this is it.

The only downside to this blender is that it’s quite loud, but then again, what blender isn’t? Plus, if you live with people who like to sleep in, you could always make your breakfast smoothie the night before instead of first thing in the morning.

Should You Buy the Ninja Nutri Pro Compact Personal Blender?

Yes! I genuinely think this blender would be a great fit in just about any kitchen, but especially if you’re looking for the following features:

Where to Buy the Ninja Nutri Pro Compact Personal Blender

Here at The Kitchn, we test products first-hand to let you know if they’re worth buying. Although we have affiliate relationships with the brands we cover, we never promote products that we don’t personally test, love, and own.

[ad_2]

Nikol Slatinska

Source link

October 25, 2023