Kid-Friendly Recipes - The Girl on Bloor

Easy Homemade Pizza Pockets

Taylor Stinson — Wed, 26 Feb 2025 13:00:00 +0000

These Homemade Pizza Pockets are SO easy to make using store-bought pizza dough and your fave pizza toppings. They're freezer-friendly, too!

We all have such fond memories of eating pizza pockets as kids, but did you know you can make them healthier at home? Give these a shot, I think you'll love them.

Why you'll love this recipe

Easy to customize: You can mix and match with different toppings, sauces and cheeses until you find a flavour combo you love. Plus, it'll give you lots of variety!
Freezer-friendly: Make a big batch and store them in the freezer for a quick and easy meal at the ready.

Ingredients and substitutions

Canned pizza crust – like the Pillsbury brand. You can try using store-bought dough, but you'll need to roll it out before cutting which adds a lot of extra time.
Pizza sauce – tomato or pasta sauce would also work.
Mozzarella cheese – freshly grated is best but pre-shredded blend will work. Add other cheeses like parmesan.
Pepperoni slices – swap out for sausage, bacon or chicken, or leave the meat off.
Mushrooms, green peppers and red onion – use any toppings like pineapple, olives, roasted red peppers and more.

How to make pizza pockets

Step 1: Roll out the crust.

Roll out the canned pizza crust, then cut it into equal rectangles.

Step 2: Add your toppings.

Add sauce, cheese and toppings in the middle of each rectangle.

Step 3: Fold into pockets.

Fold to create a triangle shaped pouch. Seal the edges and press down with a fork.

Step 4: Bake and serve!

Bake until the dough is crispy and golden. Let cool then serve!

Pizza pocket tips & variations

Try out different toppings: Add any pizza toppings of your choice like slices of pepperoni, sausage, bacon, chicken, pineapple, roasted red peppers, and olives.
Don't overload the pockets: Make sure you don't add too many toppings to each pocket. If you overfill them, the toppings will spill out.
Add spices and herbs: Sprinkle in some oregano, garlic powder, basil or any other seasonings of your choice.
Serve with your favourite dips: Enjoy your pizza pockets on their own or with your favourite dipping sauces like ranch, blue cheese or creamy garlic.
Make them dairy-free: For a dairy-free pizza, use your favourite vegan or dairy-free cheese.

Frequently asked questions

How do they get crispy?

These homemade hot pockets get crispy by baking at a higher temperature. There’s no deep frying required, so they’re much healthier than the frozen variety from the grocery store!

How do I prevent the filling from leaking out?

Make sure to seal the edges of the dough tightly. You can use a fork to crimp the edges, or brush them with egg wash before sealing. Don't overfill the pockets, as this can also cause leaks.

Can I make these vegetarian?

Absolutely! Use vegetarian-friendly fillings like mushrooms, spinach, roasted vegetables, and plant-based cheese alternatives if you're trying to make them vegan.

What to serve with this dish

Homemade pizza pockets are a fun meal, but a few sides can make them even better! Here are some ideas for what to serve with your pizza pockets:

Warm marinara sauce is perfect for dipping your pizza pockets.
A warm bowl of soup, like tomato soup, minestrone, or a creamy vegetable soup, can make this even more filling.

How to store and reheat

Store: Keep baked pizza pockets in an airtight container in the fridge for up to 5 days.

Reheat: Microwave for 1-2 minutes or bake at 350°F for 10 minutes until heated through.

Freeze & reheat from frozen: Freeze unbaked pizza pockets on a baking sheet, then transfer to a freezer-safe bag for up to 3 months. Bake from frozen at 375°F for 25-30 minutes or until golden brown.

More pizza recipes

See more related recipes

Meal prep tools

Get glass meal prep bowls here – they are great for storing leftovers!
And of course I get all my free-range and grass-fed proteins from Butcher Box.
Freeze leftover pizza pockets in a reusable freezer bag.

Easy Homemade Pizza Pockets

These Homemade Pizza Pockets are SO easy to make using store-bought pizza dough and your fave pizza toppings. They're freezer-friendly, too!

Course Main Course

Cuisine American, Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings pizza pockets

Calories 267kcal

Author Taylor Stinson

Ingredients

Cooking spray
1 (391g) can pizza crust such as the Pillsbury brand
1/2 cup pizza sauce
1 cup mozzarella cheese grated
1/4 cup pepperoni
1/4 cup mushrooms sliced
1/4 cup green pepper diced
1/4 cup red onion diced

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Line a baking sheet with parchment paper and spray with cooking spray.
Roll out canned pizza crust onto the baking sheet. Cut into 6 equal rectangles. In one small corner, spread a bit of sauce, cheese and toppings, leaving space around the edges for the dough to touch together in a triangle shape. You only want a tiny bit of each topping.
Fold over diagonally to create a triangle shaped pouch, seal all edges, then press down around edges with a fork.
Bake on a parchment lined baking sheet for 12-15 minutes until dough is crisp and golden. Wait 5 minutes before eating – they will be hot!

Video

Notes

Try out different ingredients like chicken, sundried tomatoes, broccoli, ham, olives, spinach, bacon, alfredo sauce and pesto.

Shred some fresh pizza mozzarella for the best level of meltiness.

Store these pizza pockets in the fridge for up to 3-4 days. Reheat in the microwave for 2-3 minutes or in the oven for 10 minutes at 350 F.

Freeze this recipe for up to 3 months. Reheat in the microwave from frozen for 3-4 minutes or in the oven for 20 minutes at 350 F.

Nutrition

The post Easy Homemade Pizza Pockets appeared first on The Girl on Bloor.

Easy Chicken Wild Rice Soup Recipe

Taylor Stinson — Mon, 24 Feb 2025 13:00:00 +0000

This is the easiest Chicken Wild Rice Soup! The hearty comfort food comes together in one pot with a wild rice blend, veggies and sage.

Chicken wild rice soup is a classic for a reason. It's SO delicious! You're going to love this recipe because it's super straight-forward to make.

Why you'll love this recipe

Comfort food: Nothing beats a hot bowl of comforting soup on a chilly day!
One pot recipe: Everything comes together in one pot, which means less dishes for later.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Chicken breasts – chicken thighs would also be good.
Mushrooms – use any mushroom blend of your choice.
Yellow onion – white onion or shallots would also work.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Carrots – double up on the celery or swap out for leeks.
Celery stalks – use more celery or leeks.
Italian seasoning – make your own or try using herbs de provence.
Chicken broth – vegetable broth would be the best substitute here.
Wild rice blend – try making it with another variety of rice, farro, quinoa or orzo.
Fresh sage – swap out for 1 tsp. dried sage instead.
Lemon juice – lime juice would also work here.

How to make wild rice soup

Step 1: Sauté the mushrooms.

Cook until they release their juices.

Step 2: Add the veggies.

Cook the veggies until softened.

Step 3: Add the chicken.

Cook until lightly browned.

Step 4: Add the remaining ingredients.

Add the seasonings, broth and rice.

Step 5: Simmer the soup.

Simmer for 40 minutes.

Step 6: Add the lemon juice.

Add sage and lemon juice, then serve.

Recipe variations

Flavour boost: You can sauté the veg before adding them to the soup to deepen their flavours.
Creaminess: Stir in heavy cream or coconut milk towards the end of cooking to make it creamy.
Herb infusion: For an aromatic touch, add fresh herbs like thyme, rosemary, or bay leaves during simmering, and remove them before serving.
Make it vegetarian: Replace the chicken with chickpeas, extra-firm tofu, or jackfruit, and swap the chicken broth for vegetable broth.
Add greens: Stir in spinach, kale, or Swiss chard during the last few minutes of cooking for some extra nutrients.

Frequently asked questions

Will the rice get mushy in soup?

Wild rice won't get mushy in soup, because it takes longer to cook. If you use another rice variety, it might get mushy.

How can I thicken this soup?

To make this soup even thicker, add 1 tbsp. flour in with the sautéed veggies before adding the broth. You could also stir in a cornstarch slurry at the end of the cooking time.

Can I use rotisserie chicken to save time?

Absolutely! Rotisserie chicken is a great shortcut. Just shred the chicken and add it to the soup during the last 20-30 minutes of cooking.

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm on the stovetop over medium heat, stirring occasionally, or microwave for 1-2 minutes. Add a splash of extra broth if the soup is too thick.

Freeze & reheat from frozen: Freeze in freezer-safe containers for up to 3 months. Thaw in the fridge overnight, then reheat on the stovetop or in the microwave, adding broth as needed.

More hearty soup recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
This is the wild rice blend I use.
Freeze individual portions of this soup in Souper Cubes for up to 3 months.

Easy Chicken Wild Rice Soup Recipe

This is the easiest Chicken Wild Rice Soup! The hearty comfort food comes together in one pot with a wild rice blend, veggies and sage.

Course Soup

Cuisine American

Prep Time 15

Cook Time 45

Total Time 1

Servings servings

Calories 240kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
2 medium-sized chicken breasts, diced
2 cups sliced mushrooms
1 yellow onion, diced
4 cloves garlic, minced
2 carrots, chopped
3 celery stalks, chopped
1 tsp Italian seasoning or herbes de province
1 tsp salt
1/2 tsp pepper
6 cups chicken broth
1 cup wild rice blend
1 tbsp fresh finely chopped sage (or 1 tsp dried – optional)
2 tsp lemon juice

Get Recipe Ingredients

Instructions

Heat olive oil in a large pot over med-high heat. Add mushrooms, cooking for 2-3 minutes until mushrooms release juices. Add onions, garlic, celery and carrots, cooking another 5 minutes until vegetables soften.
Add chicken and saute for 2-3 minutes until lightly browned. Add Italian seasoning, salt & pepper, chicken broth and rice, stirring and bringing to a boil.
Reduce heat to a simmer, then cover pot with lid and cook for 40 minutes until rice is cooked through.
Stir in fresh (or dried) sage if using, along with lemon juice. Serve and enjoy! Soup will last in the fridge up to 5 days, or you can freeze in glass bowls with lids up to 3 months.

Video

Notes

Slow Cooker: Dump everything in the crockpot and cook on low for 8 hours or high for 4 hours, then stir in the sage and lemon juice at the end.

Instant Pot: Add the olive oil, vegetables, chicken, seasonings, rice and broth in order to the Instant Pot and cook on high pressure for 15 minutes. Do a natural pressure release for 5 minutes, then finish with a quick pressure release. Stir in the sage and lemon juice and serve.

Make this soup creamier by adding 2 tbsp. heavy cream or ½ cup milk at the end.

Enhance the flavour by adding a splash of white wine with the broth.

Store the leftovers in the fridge for up to 5 days. Reheat in a pot on the stovetop or in the microwave for 2-3 minutes.

Freeze this chicken wild rice soup for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post Easy Chicken Wild Rice Soup Recipe appeared first on The Girl on Bloor.

Copycat Panda Express Kung Pao Chicken

Taylor Stinson — Thu, 20 Feb 2025 11:51:00 +0000

This Panda Express Kung Pao Chicken is a delicious restaurant copycat! The easy stir fry is made with spicy sauce, chicken and mixed veggies.

This is one of the best takeout-fakeout recipes you'll ever try and I love how tender and juicy the chicken is! You've got to try this one! Serve it over rice or noodles for a quick and satisfying meal that’s easy to make at home.

Why you'll love this recipe

Restaurant copycat: It tastes just like the kind you'd get from Panda Express, but without the extra calories.
Super customizable: You can adjust the spice level, add more veggies and even swap out the protein.

Ingredients and substitutions

Soy sauce – coconut aminos or tamari are the best substitutes here.
Honey – try brown sugar, maple syrup or agave instead.
Chili paste – adjust the amount based on your spice tolerance.
Garlic – freshly minced garlic is best, but jarred minced garlic will work in a pinch.
Chicken thighs – chicken breasts would also work.
Cornstarch – use potato starch or tapioca starch instead.
Peanut oil – use any neutral cooking oil like olive oil.
Red bell pepper – or another veggie like broccoli or cauliflower.
Zucchini – try another veggie like mushrooms.
Green onions – scallions or diced white onion would be good too.
Peanuts – leave this off if need be.

Rice

Jasmine rice – try brown rice instead.
Butter – margarine or oil would also work.

How to make kung pao chicken

Step 1: Coat the chicken.

Toss the chicken in cornstarch. Meanwhile, prepare the sauce by mixing the soy sauce, honey, chili paste and garlic together.

Step 2: Brown the chicken.

Sauté until lightly browned.

Step 3: Add the veggies and sauce.

Sauté sauce and veggies until softened.

Step 4: Top with green onions.

Stir in the green onions, then serve over rice.

Recipe Tips

Use a wok: It'll ensure everything stir fries perfectly since the whole pan heats evenly.
Swap out the protein: Beef or tofu would both be good. You can also try my kung pao shrimp recipe!
Add more vegetables: Try mushrooms, bok choy, broccoli, carrots, snow peas, green beans and more.
Switch up the sides: Serve with brown rice or cauliflower fried rice instead.

Frequently asked questions

What's the difference between kung pao chicken and General Tso's chicken?

Kung pao chicken is made with seared chicken that’s tossed in a sweet and spicy sauce, while General Tso’s chicken is battered and deep fried in a sweeter sauce.

Can I make a gluten-free version of Kung Pao Chicken?

To make a gluten-free version, substitute regular soy sauce with tamari, and double check that all other ingredients, such as chili paste and rice vinegar, are certified gluten-free.

How many calories are in this recipe?

Panda Express' kung pao chicken has 670 calories per serving, whereas my version has 515 calories per serving, so you're saving calories and money by making it at home.

What to serve with this dish

Kung Pao Chicken is delicious on its own, but it can really shine with the right accompaniments. Try some off these:

A flavourful fried rice alternative with eggs, veggies, and soy sauce or a low-carb cauliflower fried rice.
Toss Lo mein or chow mein noodles in soy sauce and sesame oil.
Cucumber salad: Try this one I like to make with chicken wings!

How to store and reheat

Store: Place leftovers in an airtight container and refrigerate for up to 5 days.

Reheat: Warm in a skillet over medium heat until heated through, or microwave for 2-3 minutes, adding a splash of water to maintain moisture.

Freeze & Reheat from Frozen: Transfer cooled chicken to a freezer-safe container and freeze for up to 3 months. Thaw in the refrigerator overnight, then reheat as you would normally.

More takeout-inspired recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this recipe into meal prep.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Get a meat thermometer to make sure your chicken is cooked through.

Copycat Panda Express Kung Pao Chicken

This Panda Express Kung Pao Chicken is a delicious restaurant copycat! The easy stir fry is made with spicy sauce, chicken and mixed veggies.

Course Main Course

Cuisine Asian

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 515kcal

Author Taylor Stinson

Ingredients

3 tbsp soy sauce
2 tbsp honey
1 tbsp chili paste
4 cloves garlic, minced
4 boneless skinless chicken thighs, diced
1/2 tsp each salt & pepper
1 tbsp cornstarch
1 tbsp peanut oil (or olive oil)
1 red pepper, chopped
1 zucchini, chopped
1 bunch green onions, chopped into 1-inch pieces
1/2 cup peanuts, chopped

Rice

1 cup jasmine rice
1 1/2 cups water
1 tsp butter
1 pinch salt

Get Recipe Ingredients

Instructions

In a small bowl, mix together soy sauce, honey, chili paste and garlic. Set aside. Meanwhile, start to cook rice in a rice cooker.
Toss chicken with salt & pepper and cornstarch in a large bowl. Heat oil over med-high heat in a large skillet then saute chicken for 4-5 min until lightly browned. Add in red pepper, zucchini, stir fry sauce and peanuts, sauteeing another 4-5 minutes until veggies soften.
Stir in green onions, sauteeing another 1-2 minutes. Remove from heat then serve chicken mixture overtop of cooked rice. Enjoy!

Video

Notes

Chop up the chicken and veggies up ahead of time so that all you need to do is throw it all in the pan with the sauce to cook.

Use frozen veggies to cut down on prep time.

Store the leftovers in the fridge for up to 5 days. Reheat on the stovetop or in the microwave for 2-3 mins.

Nutrition

The post Copycat Panda Express Kung Pao Chicken appeared first on The Girl on Bloor.

Easy Mandarin Chicken Recipe

Taylor Stinson — Wed, 19 Feb 2025 13:00:00 +0000

This Mandarin Chicken is a healthier take on your favourite takeout dish. Plus, it has the most delicious sauce ever!

It's quick and easy to make, perfect for a weeknight dinner, and goes so well with rice or steamed veggies. Skip the takeout and enjoy this homemade classic!

Why you'll love this recipe

It's better than takeout: This recipe honestly tastes better than the takeout version. Plus, you're saving money and calories by making it at home.
The chicken is super crispy: You'll love the texture of the mandarin crispy chicken – no deep frying required!

Ingredients and Substitutions

Boneless skinless chicken breast – boneless skinless chicken thighs will also work, but will increase the calorie count.
Eggs – you’ll need the egg to coat the chicken. Alternatively, you can try using mayo or buttermilk, but it may alter the flavour.
Cornstarch – arrowroot or potato starch will also work. Alternatively, you can just replace it with more flour.
Flour – use your favourite gluten-free flour instead.
Sunflower oil – swap out for another neutral cooking oil such as avocado or vegetable oil.
Green onions – leave this garnish off altogether if you don’t have any on hand.
Sesame seeds – white or black sesame seeds would both be good. If you don’t have any on hand, feel free to leave them off altogether.

Mandarin sauce

Juiced orange – you can use store-bought orange juice, but it will increase the calorie count.
Cornstarch – arrowroot or potato starch are good swaps for cornstarch.
Hoisin sauce – oyster sauce is the best substitute here.
Sweet chili sauce – make your own using 1 tbsp. hot sauce, 4 tbsp. honey and 1 tbsp. soy sauce.
Soy sauce – tamari or coconut aminos are the best substitutes for soy sauce.
Lemon juice – freshly squeezed or bottled lemon juice will both work.
Garlic – freshly minced garlic is best but the jarred minced variety will work in a pinch.
Sriracha – or another hot sauce of your choice.

Rice

Jasmine rice – you could also serve this dish with brown rice or any rice variety you like.
Butter – olive oil or margarine will help keep the rice nice and moist.

How to make mandarin chicken

Step 1: Make the rice.

Make the rice, prep your ingredients, and cut up the chicken.

Step 2: Coat the chicken.

Dip the chicken in the egg mixture, then toss it in the cornstarch and flour mixture.

Step 3: Fry the chicken.

Add chicken to skillet and cook until golden brown.

Step 4: Drain the oil.

Drain the chicken on a paper-towel lined plate.

Step 5: Make the mandarin sauce.

Mix all sauce ingredients together and microwave until the sauce thickens.

Step 6: Toss the chicken in the sauce.

Toss the cooked chicken in the sauce, serve over rice, and garnish with green onions and sesame seeds.

Recipe tips & variations

Swap out the protein: Instead of chicken, you can try using shrimp or tofu.
Prep your ingredients: To cut down on cooking time, prep your ingredients beforehand. You can juice the orange, dice up the chicken, and make the sauce a couple days in advance.
Don't coat the chicken: For a lower-calorie option, you can skip coating the chicken and just pan-fry it on its own, but the chicken won't be crispy.
Add more veggies: Stir-fry some bell peppers, broccoli florets or bok choy and add them to the dish.

Frequently asked questions

What's the difference between mandarin and orange chicken?

Orange chicken is basically the Americanized version of the Chinese dish. Orange chicken is made with deep-fried chicken, and typically has a thicker sauce that is made with orange juice.

Can I make a healthier version of Mandarin Chicken?

Yes! By pan-searing or baking the chicken instead of deep-frying and using less sugar in the sauce, you can make this dish a little lighter.

How can I make mandarin chicken gluten-free?

Substitute regular soy sauce with gluten-free soy sauce or tamari and coat your chicken in a gluten-free flour. Always make sure that all other ingredients, such as hoisin sauce or any pre-made sauces used, are certified gluten-free by double checking the ingredients list!

How do I make the sauce thicker?

If you want to thicken the sauce, stir in a cornstarch slurry and let the sauce simmer for a couple minutes. If it's too thick, just add a bit of water and stir.

What to serve with this dish

Mandarin chicken goes perfectly with a whole bunch of side dishes. Here are some of my favourites:

Steamed jasmine rice, fried rice or low-carb cauliflower rice.
Spring rolls, egg rolls or steamed dumplings.
Stir-fried or air-fried vegetables

How to store and reheat

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Reheat: Warm in a pan over medium heat until heated through or microwave for 1-2 minutes, stirring halfway.

Freeze & reheat from frozen: Freeze in a freezer-safe container for up to 3 months. Thaw overnight in the fridge, then reheat in a pan or microwave until hot.

More takeout-inspired recipes

See more related recipes

Meal prep tools for this recipe

Grab some glass meal prep bowls if you plan on turning this mandarin chicken into leftovers.
A rice cooker is invaluable for saving time, and it cooks other grains, too!
Get a meat thermometer to make sure your chicken is cooked through.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Easy Mandarin Chicken Recipe

This Mandarin Chicken is a healthier take on your favourite takeout dish – it has the most delicious sauce ever!

Course Main Course

Cuisine Asian-Inspired

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 586kcal

Author Taylor Stinson

Ingredients

1 lb chicken breasts diced
2 eggs
1/2 cup cornstarch
1 cup flour
1/4 cup sunflower oil
4 green onions sliced
Sesame seeds optional, for garnish

Mandarin sauce

1 orange juiced
1 tbsp cornstarch
2 tbsp hoisin sauce
2 tbsp sweet chili sauce
1 tbsp soy sauce or tamari
1 tbsp lemon juice
2 cloves garlic minced
1 tsp sriracha

Rice

1 cup jasmine rice
1 1/4 cup water
1 tsp butter
1 pinch salt

Get Recipe Ingredients

Instructions

Add rice, butter, salt and water to a rice cooker or pot on the stove and cook until liquid has absorbed.
Add eggs to a bowl, then mix cornstarch and flour together in another large bowl. Dredge chicken in egg mixture, then toss in flour mixture.
Heat a large skillet over medium-high heat and add sunflower oil. When lightly smoking, add chicken and cook for 3-4 minutes per side until golden brown. Add chicken to a paper-towel lined plate to drain oil. Season with salt and set aside.
Meanwhile, whisk orange juice and cornstarch together in a large bowl until there are no lumps. Mix in hoisin sauce, sweet chili sauce, soy sauce, lemon juice, minced garlic and sriracha, stirring until well combined. Microwave, covered, for 1 minute until sauce thickens.
Toss cooked chicken in the bowl with the sauce, then divide cooked rice among plates. Top with chicken, garnishing with green onions and sesame seeds. Serve and enjoy!

Notes

Serve your mandarin chicken with brown rice for a healthier option.

Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave for 2-3 minutes.

Freeze this recipe for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post Easy Mandarin Chicken Recipe appeared first on The Girl on Bloor.

Copycat Panera Broccoli Cheddar Soup

Taylor Stinson — Thu, 13 Feb 2025 11:24:00 +0000

This Panera Broccoli Cheddar Soup is the best copycat! It’s easy to make and so delicious and creamy – plus, it's freezer-friendly, too!

I used to get this soup all the time during lunch while I was in university. Since then, I've figured out a way to make a healthier version at home that tastes like the real thing!

Why you'll love this recipe

Perfect copycat: It tastes just like the kind from Panera, but with way less calories.
Comfort food fave: Who doesn't love a big bowl of cheesy goodness?!
Meal prep friendly: Make a big batch and enjoy it throughout the week, or freeze it for later.

Ingredients and substitutions

Butter – use olive oil for a lighter option.
Yellow onion – white onion or shallots would also be good.
Celery – swap out for carrots or another vegetable of your choice.
Carrot – use another vegetable or leave it out.
Garlic – freshly minced garlic is best but jarred minced garlic will work in a pinch.
Flour – gluten-free flour or cornstarch will also help thicken the soup.
Milk – use any non-sweetened, plant-based milk of your choice. Extra broth will also work.
Chicken broth – vegetable broth is the best substitute here.
Broccoli – this is pretty essential to the recipe. Use fresh or frozen broccoli.
Cheddar cheese – sharp cheddar, fontina, Gruyere and Swiss are all great options.

How to make broccoli cheddar soup

Step 1: Sauté the veggies.

Sauté the onion, celery and carrot until tender.

Step 2: Add the garlic and flour.

Stir in the garlic and whisk in the flour.

Step 3: Add the milk and broth.

Whisk in the milk and chicken broth.

Step 4: Stir in the broccoli.

Bring the soup to a boil, then add the broccoli.

Step 5: Add the cheese.

Remove from the heat and add in the cheese.

Step 6: Whisk until combined.

Whisk in the cheese until it's fully melted and combined.

Recipe variations

One of the best parts of making this soup at home is that you can customize it to your liking! Here are some different variations you can try:

Veg it up: Swap out the chicken broth for vegetable broth.
Change the cheese: Try using Colby Jack, Swiss or white cheddar for a different flavour.
Keep it light: Use skim milk and olive oil for a lighter version.
Bread bowl: Scoop the insides out of a round loaf of sourdough to make a bread bowl.

Frequently asked questions

How many calories are in a bowl of broccoli cheddar soup from Panera?

One serving of the original broccoli cheddar soup from Panera Bread has 360 calories. In comparison, my recipe shaves off the calories by using lighter ingredients, with only 244 calories per serving.

Why is my soup gritty?

If you find that your soup is gritty, the cheese likely didn't melt properly. Make sure you whisk the cheese in the soup until it's fully melted and combined before serving.

How can I make the soup healthier?

To make a lighter version of the soup, use low-fat milk or half-and-half instead of heavy cream. Incorporating more vegetables, such as cauliflower or spinach will add nutrients and fiber. Reducing the amount of cheese or using a reduced-fat variety can also decrease the calorie content.

What to serve with this dish

Keep things light with a side salad or some crusty bread
Cut down on the serving size and serve it with half of a Panera Bread chicken avocado melt
Serve with mini grilled cheese sandwiches

How to store and reheat

Store: Let the soup cool to room temperature, then refrigerate in airtight containers for up to 5 days.

Reheat: Warm on the stovetop over medium heat, stirring occasionally, until heated through.

Freeze & Reheat: Allow the soup to cool completely, then freeze in airtight containers for up to 3 months. Thaw overnight in the refrigerator, then reheat on the stovetop as above.

More delicious soup recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers.
Freeze individual portions in Souper Cubes for up to 3 months.

Copycat Panera Broccoli Cheddar Soup

This Panera Broccoli Cheddar Soup is the best copycat! It’s easy to make and so delicious and creamy – plus, it's freezer-friendly, too!

Course Soup

Cuisine American

Prep Time 20

Cook Time 20

Total Time 40

Servings servings

Calories 244kcal

Author Taylor Stinson

Ingredients

2 tbsp butter
1 yellow onion, diced
2 stalks celery, diced
1 carrot, diced
2 cloves garlic, minced `
1/2 tsp salt
1/4 tsp pepper
1/4 cup flour
1 cup milk
2 cups chicken broth
1 head broccoli, finely chopped
1 1/2 cups cheddar cheese, grated

Get Recipe Ingredients

Instructions

Heat butter in a large pot over med-high heat. Add onion, celery and carrot, sauteing for 5 minutes until veggies are tender.
Add in garlic and salt & pepper, stirring for 30 seconds. Whisk in flour, tossing veggies to coat, then slowly whisk in milk and chicken broth.
Bring to a boil, then add broccoli. Allow soup to cook for 8-10 minutes until broccoli is tender, stirring often.
Remove from heat, then whisk in cheese until fully melted and combined. Serve and enjoy!

Video

Notes

Cut down on prep time by using a bag of shredded carrot and pre-chopped broccoli florets.

Try making this soup in the Instant Pot.

To make this recipe vegetarian, swap out the chicken broth for vegetable broth.

Serve with mini grilled cheese sandwiches or a Panera chicken avocado melt.

Store the leftovers in the fridge for up to 3 days. Reheat it on the stovetop or in the microwave.

Freeze this soup for up to 2 months. Reheat from frozen in the microwave or defrost in the fridge overnight and reheat as normal.

Nutrition

The post Copycat Panera Broccoli Cheddar Soup appeared first on The Girl on Bloor.

Creamy Cajun Chicken Pasta

Taylor Stinson — Thu, 06 Feb 2025 12:09:00 +0000

This is the creamiest Cajun Chicken Pasta, made in one pot with bell peppers, chicken and Cajun seasoning – it’s ready in just 30 minutes!

This comforting dinner comes together so fast with minimal cleanup. It's perfect for a cozy and slow night at home.

Why you'll love this recipe

One-pot wonder: Minimal cleanup means more time to enjoy your meal.
Customizable: Adjust the spice level and swap in your favourite veggies to make it your own.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Boneless skinless chicken breasts – boneless skinless chicken thighs would also work, but will increase the calorie count.
Yellow onion – white onion or shallots can be used instead.
Garlic – freshly minced garlic is best. Jarred minced garlic will work in a pinch.
Cajun seasoning – use a store-bought blend or make your own homemade blend using paprika, onion powder, garlic powder, oregano, thyme and cayenne pepper.
Canned diced tomatoes – use fresh diced tomatoes or a can of whole peeled tomatoes instead.
Chicken broth – vegetable broth would be the best substitute here.
Scoobi do pasta – penne or rotini would also work. I don’t suggest a smaller pasta as it might overcook and get mushy.
Green and red pepper – use any combination of colour bell peppers of your choice.
Heavy cream – you can swap out the heavy cream for half-and-half or 2% milk instead, but the pasta won’t be as creamy.
Cilantro – leave this out altogether if you’re not a fan of cilantro or garnish with another fresh spice like parsley or basil.

How to make Cajun chicken pasta

Step 1: Cook the chicken.

Sauté until lightly cooked.

Step 2: Toss in onion, garlic and seasoning.

Add onion, garlic, Cajun spices, salt and pepper, and sauté.

Step 3: Add remaining ingredients.

Mix in the diced tomatoes, pasta and chicken broth. .

Step 4: Mix in cream and peppers.

Stir in the bell peppers and heavy cream. Garnish with cilantro and serve!

Recipe Variations

This creamy Cajun chicken pasta is super customizable! Try out some of these different variations to make the dish your own:

Vegetarian: Make this pasta vegetarian by leaving out the chicken (or substituting it for tofu), and swapping out the chicken broth for vegetable broth.
Protein: This pasta would also be delicious with shrimp, steak or turkey.
Low-carb: Swap out the regular noodles for zucchini noodles. You don't need to cook the zoodles in the sauce; just serve the sauce over them.
Dairy-free: Use your favourite non-dairy milk instead of heavy cream. The pasta won't be as creamy but it'll still be delicious.
Noodles: Instead of scoobi do noodles, use another variety of pasta like penne pasta or rotini. Gluten-free pasta would work, but you'll need to adjust the cooking time.

Frequently asked questions

How do I avoid overcooking the chicken?

Cook the chicken on medium-high heat until it’s golden brown and reaches an internal temperature of 165°F (75°C).

Can I make my own Cajun seasoning?

Yes! it's super easy to make homemade Cajun and contains spices you likely already have on hand. Use my Cajun seasoning recipe for this pasta and other dishes!

Can I adjust the spice level?

Absolutely! To reduce spiciness, use less Cajun seasoning or choose a milder blend. For more heat, add extra Cajun seasoning or incorporate cayenne pepper.

What to serve with this dish

Here's some sides to add balance and variety, making your Creamy Cajun Chicken Pasta meal complete!

Garlic bread or warm, crusty bread are perfect for soaking up every last drop of the creamy Cajun sauce.
A tangy coleslaw slaw balances the richness of the pasta.
Fried veggies like these green bean fries or garlic parm brussel sprouts
A crisp kale salad or mixed greens with vinaigrette adds freshness.

How to store and reheat

Store: Keep leftovers in an airtight container in the refrigerator for up to 5 days.

Reheat: Sprinkle a little water over the pasta and microwave for 1-2 minutes, or warm it in a skillet over medium heat, stirring occasionally.

Freeze: Freeze the pasta in airtight glass containers for up to 3 months, but leave out the heavy cream and bell peppers before freezing. Thaw overnight in the refrigerator, then reheat in a pot on the stovetop. Stir in the heavy cream and bell peppers just before serving.

More one pot pasta recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this Cajun Chicken Pasta into your weekly lunches, or if you'd like to freeze it for later!
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Creamy Cajun Chicken Pasta

This is the creamiest Cajun Chicken Pasta, made in one pot with bell peppers, chicken and Cajun seasoning – it’s ready in just 30 minutes!

Course Pasta

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings people

Calories 420kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
2 chicken breasts, cut into 1-inch pieces
1 yellow onion, diced
4 cloves garlic, minced
1 tbsp Cajun seasoning
1/2 tsp each salt and pepper
1 (796mL) can diced tomatoes
4 cups chicken broth
1 lb dry scoobi do, penne or rotini pasta
1 each green and red pepper, sliced
2 tbsp heavy cream
1/4 cup cilantro, chopped

Get Recipe Ingredients

Instructions

Preheat olive oil in a large pot over med-high heat. Add chicken and saute for 2 min until lightly cooked. Add in onion, garlic, Cajun seasoning and salt and pepper, sauteeing for another 2-3 minutes until tender.
Stir in diced tomatoes and pasta, then add chicken broth. Bring to a boil then let cook for 15 minutes, stirring occasionally, until pasta is al dente and has absorbed most of the liquid.
Remove lid and stir in bell peppers and heavy cream, cooking another 2-3 minutes until peppers are tender.
Remove from heat, stir in cilantro, then serve and enjoy!

Video

Notes

Make sure to use medium-sized noodles like Scoobi Do, penne or rotini.

If you don’t have any heavy cream, whole milk or 2% milk will work in a pinch.

Make your own Cajun seasoning.

To make this recipe vegetarian, leave out the chicken and use vegetable broth.

Store the leftovers in the fridge for up to 5 days. Reheat in the microwave for 1-2 minutes or in a pot on the stovetop.

Freeze for up to 3 months without the cream or peppers. Reheat on the stovetop, stirring in the heavy cream and bell peppers at the end.

Nutrition

The post Creamy Cajun Chicken Pasta appeared first on The Girl on Bloor.

Buffalo Chicken Fries

Taylor Stinson — Wed, 05 Feb 2025 13:00:00 +0000

These loaded Buffalo Chicken Fries are a healthier alternative to game day food, with homemade fries topped with two kinds of cheese!

I usually whip up a batch of these for the Superbowl every year because it gives me that buffalo flavour without the high calories of wings. And, you get carbs, protein and veggies all in one!

Why you'll love this recipe

Super customizable: Add on any toppings of your choice, make them spicier or try different fries
Great for game day: They're just like buffalo wings, but in fry format. What more could you want?!

Ingredients and substitutions

Olive oil – or another neutral cooking like avocado, canola or grapeseed oil.
Russet potatoes – Yukon Gold potatoes would also be good or you can use a bag of frozen fries instead.

Buffalo chicken

Olive oil – see substitution notes above.
Chicken breasts – you could also try using boneless skinless chicken thighs for a juicier cut of meat.
Buffalo wing sauce – I like using Frank’s Red Hot buffalo wing sauce but you can use any store-bought variety of your choice.

Toppings

Grated mozzarella cheese – or another variety of cheese like cheddar or Monterey Jack.
Blue cheese – leave this off altogether if you don’t like blue cheese.
Green onions – chives would also be tasty here.
Plum tomatoes – use any other tomato variety of your choice.
Cilantro – leave this off altogether if you don’t like cilantro.
Carrots & celery – to serve. Sliced bell peppers would also be good.

How to make buffalo chicken fries

Step 1: Make the fries.

Slice the potatoes, then rinse and dry. Bake in the oven.

Step 2: Sauté the chicken.

Brown the chicken in a skillet.

Step 3: Add the sauce.

Add the buffalo wing sauce and cook until cooked through.

Step 4: Top the fries with cheese.

Top fries with mozzarella and stick them back in the oven.

Step 5: Add your toppings.

Add the buffalo chicken, blue cheese, green onion, tomato and cilantro to the fries.

Step 6: Dig in!

Serve immediately and enjoy!

Customizing your buffalo chicken fries

There are so many different ways you can customize these loaded fries! Here are some different options:

Fries: Instead of homemade fries, use any kind of frozen fries like waffle cut, spiced, curly or even sweet potato fries.
Cheese: Mozzarella, cheddar, Monterey Jack, pepper jack and colby jack would all be delicious.
Dressing: Swap out the blue cheese for ranch dressing.
Big serving: Double or triple this recipe for a party or game day, just make sure you spread out the fries across multiple sheet pans.

Frequently asked questions

What are the best fries to use?

I personally like to make my own homemade fries for this recipe, but if you're in a rush, you can use any frozen fries of your choice.

Do I need to soak the potatoes beforehand?

If you're making homemade fries, you should soak them for at least 5 minutes to make sure you rinse off all the starch. This ensures that you’ll get the crispiest possible fries.

How can I prevent the fries from becoming soggy?

To prevent sogginess, ensure the fries are baked until crispy and avoid adding excessive amounts of sauce. Serving the dish immediately after assembly also helps maintain the crispness.

Can I make this dish vegetarian?

Absolutely! Replace the chicken with plant-based protein options like tofu or tempeh, and ensure that the buffalo sauce and other toppings are vegetarian-friendly.

What to serve with this dish

These pairings create a complete and satisfying meal with your Loaded Buffalo Chicken Fries!

Side salad: A light salad like this brussel sprouts one or coleslaw helps cut through the bold flavors.
Mac and cheese: Creamy mac and cheese pairs perfectly with the spicy chicken. Try this one for a low carb option.
Refreshing drinks: Serve with iced tea, lemonade, or a light beer.

How to store and reheat

Store: Keep the fries and toppings stored separately in the refrigerator for 3 to 5 days in airtight containers.

Reheat: Reheat the fries in the oven at 350°F for about 10 minutes. Avoid microwaving to prevent sogginess.

Freeze: Freeze the cooked fries, buffalo chicken, and toppings (excluding fresh items like lettuce or tomatoes) separately in freezer-safe bags or airtight containers for up to 3 months. Thaw overnight, then reheat the fries in the oven at 350°F for 10-15 minutes and warm the chicken separately before assembling with fresh toppings.

More loaded fries recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on turning this recipe into leftovers.
This is the buffalo sauce I use.
Freeze the chicken in this recipe in glass microwave-safe bowls up to 3 months.

Loaded Buffalo Chicken Fries

These loaded Buffalo Chicken Fries are a healthier alternative to game day food, with homemade fries topped with two kinds of cheese!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 425kcal

Author Taylor Stinson

Ingredients

Homemade oven fries

1 tbsp olive oil
2 large russet potatoes, cut into fries
1 tsp salt
1/4 tsp pepper

Buffalo chicken

1 tbsp olive oil
2 chicken breasts, cubed
1/2 tsp salt
1/2 cup buffalo wing sauce (I like Frank's red hot or the PC brand!)

Toppings

1 cup grated mozzarella cheese
1/2 cup blue cheese, crumbled
4 green onions
1 plum tomato, diced
2 tbsp chopped fresh cilantro
Carrots and celery to serve

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Slice potatoes into fries, then rinse under cold water to remove as much starch as possible. Dry fries with a clean towel, then toss in a large bowl with olive oil, salt and pepper.
Line two baking sheets with parchment and insert both into oven on middle rack, cooking for 13-15 min. Flip fries, then cook another 8-10 min.
Meanwhile, heat olive oil in skillet on med-high heat. Add chicken and salt, sauteeing for 3-4 min until browned. Add buffalo wing sauce and cook for another 8-10 min until cooked through. Remove from heat and set aside.
Remove fries from oven when done cooking. Top with grated mozzarella and return to oven, cooking another 5 min or so until cheese is melted. Remove from oven and top with chicken, blue cheese, green onion, tomato and cilantro. Serve immediately and enjoy!

Video

Notes

You can cut down on prep time by using frozen fries.

Mix and match the toppings for whatever you’re craving or have on hand.

Store all the toppings separately in the fridge for 3-5 days. Reheat the fries in the oven then add on fresh toppings.

Cook and freeze the buffalo chicken ahead of time for up to 3 months.

Nutrition

The post Buffalo Chicken Fries appeared first on The Girl on Bloor.

Wendy’s Taco Salad {Perfect Copycat!}

Taylor Stinson — Thu, 30 Jan 2025 13:00:00 +0000

This Wendy's Taco Salad recipe is an almost exact copycat of the fast food chain's famous salad. You'll learn how to make the Wendy's chili recipe too!

This hearty and flavorful salad is loaded with fresh greens, juicy tomatoes, shredded cheese, and crunchy tortilla chips, all topped with the iconic chili and a zesty dressing. It’s easy to customize with your favorite toppings and perfect for meal prep or a quick dinner.

Why you'll love this recipe

Oh so satisfying: This is loaded with seasoned beef, fresh veggies, and crunchy tortilla chips.
Family-friendly: A fun and delicious way to please everyone at the table!

Ingredients and substitutions

Wendy's Chili

Olive oil – or another neutral cooking oil like avocado or canola oil.
Yellow onions – white onions or shallots would also work.
Celery – fennel or carrots can be used instead.
Extra-lean ground beef – make this chili even healthier using ground turkey or chicken.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Chili powder – make your own using a blend of cumin, paprika and cayenne.
Cumin – use some extra chili powder or coriander instead.
Coriander – add in more cumin if you don’t have any coriander on hand.
Pinto beans – black beans, cannellini beans or chickpeas would all be good too.
Kidney beans – add in some extra pinto beans or black beans.
Canned crushed tomatoes – canned diced tomatoes would also work here.
Beef broth – chicken or vegetable broth can be used, but it won’t have the same flavour.

Salad

Romaine lettuce – butterhead or iceberg lettuce are both similar or you can use a healthier option like kale or spinach.
Beefsteak tomato – or any kind of tomato you have on hand.
Shredded cheddar cheese – substitute for another shredded cheese like Monterey Jack or mozzarella.
Tortilla chips – tortilla strips would also work or you can add wonton strips for a bit of crunch.
Sour cream – plain Greek yogurt is a healthier option but has a different flavour.
Salsa – use your favourite jarred salsa, fresh salsa or homemade pico de gallo.

How to make Wendy's taco salad

Step 1: Make the chili.

Cook beef with onions, peppers, beans, and spices.

Step 2: Assemble the salad.

Layer greens, tomatoes, cheese, and tortilla chips.

Step 3: Add the chili.

Spoon the warm chili over the top.

Step 4: Serve and enjoy!

Drizzle with dressing and serve!

Recipe tips and variations

There are so many ways to enhance and customize this salad. Here are some of my recommendations:

Use fresh ingredients: Choose crisp lettuce, ripe tomatoes, and freshly shredded cheese for the best flavor.
Layer wisely: Keep the lettuce and toppings separate until ready to serve to prevent sogginess.
Change up the protein: Swap ground beef in the chili for ground turkey, chicken, or a plant-based meat substitute.
Add grains: Mix in cooked quinoa or rice for a heartier salad.

Frequently asked questions

Can I customize the toppings?

Absolutely! Feel free to add toppings like sliced jalapeños, avocado, black olives, or a squeeze of lime juice to enhance the flavour according to your preferences.

How should I serve the chili on the salad?

It's best to serve the chili warm over the salad to prevent wilting the lettuce. About 15 to 20 seconds in the microwave is enough to warm the chili.

How many calories are in a Wendy's taco salad?

Wendy’s Taco Salad has 620 calories (260 from fat) for a full size and 470 calories (200 from fat) for a half size. My version has just 372 calories per serving, saving you calories and money!

How to store and reheat

Storing: Keep all the ingredients stored separately in the fridge for up to 3-4 days to prevent sogginess. Store the chili in one container and toppings like tortilla chips, sour cream, and salsa in others.

Reheating: Warm the chili in the microwave for 1-2 minutes, then assemble the salad fresh in a bowl before serving.

Freezing: The chili can be frozen for meal prep in airtight containers or Ziploc bags for up to 3-6 months. Thaw overnight in the fridge before reheating.

More delicious salad recipes

Meal prep tools

Grab some bento box meal prep bowls to separate the ingredients and enjoy this salad for work week lunches.
You can also grab some mason jars to layer the lettuce at the top so it doesn't get soggy.
I get all my free-range ground chicken from Butcher Box, conveniently delivered to me frozen.
Get some small glass bowls with lids to freeze the chili.

Wendy's Taco Salad {Perfect Copycat!}

This Wendy's Taco Salad recipe is an almost exact copycat of the fast food chain's famous salad. You'll learn how to make the Wendy's chili recipe too!

Course Salad

Cuisine American

Prep Time 20

Cook Time 30

Total Time 50

Servings servings

Calories 372kcal

Author Taylor Stinson

Ingredients

Wendy's Chili recipe

1 tbsp olive oil
2 yellow onions, diced
3 stalks celery, finely chopped
1 lb extra-lean ground beef
2 cloves garlic, minced
1 tbsp chili powder
1 tsp cumin
1 tsp coriander
1 tsp salt
1/2 tsp pepper
1 can pinto beans, rinsed and drained
1 can kidney beans, rinsed and drained
1 (398mL) can crushed tomatoes (or 1/2 of a 796mL can)
1 cup beef broth

Salad

1 bunch romaine lettuce, chopped
1 beefsteak tomato, sliced
1/2 cup shredded cheddar cheese
Tortilla chips, to serve
Sour cream, for topping
Salsa, for topping

Get Recipe Ingredients

Instructions

Heat olive oil in a large pot over med-high heat. Add onions and celery, sauteeing for 2-3 minutes until veggies soften. Add ground beef and brown for another 2-3 minutes before adding garlic, chili powder, coriander, salt & pepper. Stir well and cook for 2-3 minutes until flavours develop.
Add kidney beans, pinto beans, tomatoes and beef broth, then bring to a boil. Lower heat to med-low then cover with a lid and let simmer for 20 minutes.
While chili is cooking, assemble salad. Top salad with chili and tortilla chips, then serve and enjoy!
If meal prepping as lunches: Add chili to the bottom of mason jars, then layer in cheese, tomatoes, lettuce and pack tortilla chips in a separate bag. This way veggies will stay fresh for the week (lasts in fridge 3-5 days).
If freezing chili: freeze in round glass containers with lids once cooled up to 3 months. Reheat in microwave for 6-7 minutes when ready to serve, stirring halfway through.

Video

Notes

Make this taco salad even healthier using ground turkey, low-fat cheese, no sour cream and baked corn tortilla chips.

Meal prep the salads in mason jars and store them in the fridge for 4-5 days.

Freeze any leftover chili for 3-6 months. Reheat from frozen in the microwave for 6-7 minutes.

Nutrition

The post Wendy’s Taco Salad {Perfect Copycat!} appeared first on The Girl on Bloor.

Easy Sausage, Peppers and Onions Recipe

Taylor Stinson — Wed, 29 Jan 2025 13:00:00 +0000

This Sausage, Peppers and Onions Skillet is an easy one-pan weeknight dinner made with turkey sausage, bell peppers, onions and pasta sauce.

This dish comes together quickly with simple ingredients you probably already have on hand. The tender veggies and juicy sausage are coated in a rich tomato sauce, making it perfect to serve over rice, pasta, or even on its own for a low-carb option.

My mom used to make a variation of this recipe when I was a kid and I see why she loved it: it was SO easy to throw together and was something even us picky kids would eat.

This is my go-to when I need something fast and easy with almost no clean up!

Why you'll love this recipe

One skillet meal: Everything's made in one skillet, so it comes together easily and there's almost NO dishes after.
Super easy: It's great for busy weeknights since it comes together in less than 30 minutes.
Perfect for meal prep: You can portion this out into individual servings for easy work week lunches.

Ingredients and substitutions

Olive oil – or any other neutral cooking oil like avocado or canola oil.
Turkey sausages – use Italian sausage or pork sausage, or make your own homemade turkey sausage.
Mushrooms – use any veggies like broccoli, carrots, cabbage, cauliflower, zucchini or green beans.
Yellow onions – white or red onions would also work.
Green, yellow and red pepper – swap out for another veggie.
Garlic – fresh minced garlic is best but jarred minced garlic will work in a pinch.
Red chili flakes – cut this out altogether or just use half if you’re not a big fan of spice.
Jarred pasta sauce – canned crushed tomatoes would also work.

How to make sausage, peppers and onions

Step 1: Cook the sausage.

Fry the sausages in a little olive oil until ready.

Step 2: Slice sausage.

Slice the cooled sausage into coins.

Step 3: Cook the mushrooms.

Sauté the mushrooms until the juices release.

Step 4: Sauté the onions and peppers.

Cook the onions and peppers.

Step 5: Add in the rest of the ingredients.

Toss in the sausages, spices and pasta sauce.

Step 6: Cook the mixture.

Cook until sausages are fully cooked and veggies are softened.

Recipe Tips and Variations!

Here are some of my top tips and variation for making these Easy Sausage, Peppers and Onions:

Use fresh ingredients: Fresh bell peppers and onions give the best flavour and texture.
Don’t overcrowd the pan: Sauté in batches if needed to ensure everything cooks evenly and gets a nice sear.
Use a non-stick skillet: Prevent sticking and make cleanup easier by using a well-oiled or non-stick pan.
Change the protein: Substitute the meat with chicken sausage, turkey sausage, or even plant-based sausage.
Make it creamy: Stir in a splash of heavy cream or sprinkle with Parmesan cheese for a richer flavor.
Spice level: Add crushed red pepper flakes or use hot Italian sausage for more heat.

Frequently asked questions

Is this dish keto-friendly?

Yes, as long as you use a low-carb sausage and omit any starchy sides like rice or bread, this dish fits a keto lifestyle.

Can I make this dish vegetarian?

Yes! Swap the sausage for plant-based sausage alternatives or add hearty veggies like mushrooms, eggplant, or tofu for a vegetarian twist.

Can I make this in the oven instead?

You sure can! Bake the sausages for 10 minutes first, then slice up and add to a baking sheet with the veggies, garlic, salt & pepper and tomato sauce. Bake the mixture for 10-15 minutes until the veggies are tender, then serve and enjoy.

What to serve with this dish

Here are some ideas on how you can serve this delicious dish:

With grains: Serve it with a side of Spanish rice, brown rice, quinoa or cauliflower rice for a low-carb option.
With pasta: Toss it with your favourite cooked pasta noodles.
With a side dish: Enjoy it on its own with baby potatoes or quinoa salad.
As a sandwich: Add to your favourite sandwich bun with cheese!

Storing and reheating

Storing: Store in airtight containers in the fridge for 5 days.

Freezing: Freeze for up to 3 months. Defrost in the fridge overnight.

Reheating: Sprinkle some water over top, then microwave for 1-2 minutes. If reheating from frozen, microwave for 6-7 minutes, stirring halfway through.

More easy skillet recipes

See more related recipes

Meal prep tools

These glass meal prep bowls are so great for microwaving and reheating your sausage and peppers safely.
I get all my meat from Butcher Box, conveniently delivered to me frozen.

Easy Sausage, Peppers and Onions Recipe

This Sausage, Peppers and Onions Skillet is an easy one-pan weeknight dinner made with turkey sausage, bell peppers, onions and pasta sauce.

Course Entree

Cuisine Italian

Prep Time 15

Cook Time 15

Total Time 30

Servings servings

Calories 312kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
4 turkey sausages (1 lb of sausage)
1 (8oz) package mushrooms, quartered
2 yellow onions, sliced
1 each green, yellow and red pepper, chopped
4 cloves garlic minced
1 tsp each Salt & pepper
1 tsp red chili flakes (cut in half or leave out if you don't like spicy)
1/2 cup jarred pasta sauce

Get Recipe Ingredients

Instructions

Heat olive oil over med-high heat in large frying pan. Add turkey sausages and cook for 10 minutes. Remove from heat and slice when cool.
Without wiping pan clean, add mushrooms to skillet and saute until juices start to release, about 5 minutes. Add onions and peppers, cooking another 2 minutes or so.
Add sausages back in, along with garlic, salt & pepper and red chili flakes. Add pasta sauce. Cook mixture another 2-3 minutes until sausages are fully cooked and veggies are softened.
Divide among 4 meal prep bowls or enjoy for dinner. Leftovers will last up to 5 days in the fridge – enjoy!

Video

Notes

Make your own turkey sausage using ground turkey, fennel seeds, garlic powder, paprika, salt and pepper.

Swap out the veggies for any other veggies of your choice.

Cut down on prep time by chopping up your veggies beforehand.

Store leftovers in the fridge for up to 5 days. Reheat in the microwave for 2 minutes on high.

Freeze this recipe for up to 3 months then microwave from frozen for 6-7 minutes.

Nutrition

The post Easy Sausage, Peppers and Onions Recipe appeared first on The Girl on Bloor.

In-N-Out Animal Style Fries {Copycat}

Taylor Stinson — Mon, 27 Jan 2025 13:00:00 +0000

These In-N-Out Animal Fries taste just like the secret menu version topped with cheddar cheese, caramelized onions and special sauce!

These fries are the ultimate indulgence, combining crispy golden fries with melty cheese and mouth-watering toppings. This recipe is surprisingly easy to make and guaranteed to satisfy your cravings.

Why you'll love this recipe

Secret menu copycat: They taste just like the kind from In-N-Out!
Yummy sauce: You're going to want to put the In-N-Out special sauce on everything. Trust me.

Ingredients and substitutions

Frozen fries – you can use crinkle-cut, curly, waffle or even sweet potato fries.
Olive oil – or another neutral cooking oil like avocado oil.
Onions – white, yellow or red onion would all work.
Cheddar cheese – use pepper jack or American cheese slices instead.

Special Sauce

Mayo – use light mayo to cut down on calories.
Ketchup – you can try BBQ sauce, but the taste will be different.
Relish – chopped dill pickles would also be good.
Dried minced onion – use onion powder in a pinch.
Vinegar – white vinegar is best or you can leave this out altogether.
Cayenne pepper – paprika will also give the sauce some kick.

How to make animal style fries

Step 1: Cook the fries.

Cook according to the package instructions.

Step 2: Caramelize the onions.

Fry the onions until they caramelize. Mix the sauce ingredients together.

Step 3: Melt the cheese.

Add the cheese during the last 5 minutes of cooking time.

Step 4: Assemble and serve.

Top the fries with the sauce and onions, and serve.

Recipe tips & tricks

Here are some of my top tricks for making these loaded fries:

Swap the cheese: I like shredded cheddar or pepper jack, but In ‘N Out uses American cheese slices.
Make homemade fries: Frozen fries are easier, but homemade fries would be good too.
Go slow: Take your time caramelizing the onions so they don't burn. The slower, the better!
Re-use the secret sauce: It's a great dipping sauce for tater tots, sweet potato fries or burgers.

Frequently asked questions

Are these fries a secret menu item?

Animal-style fries are now part of In-N-Out's Not So Secret menu. They used to be a completely secret menu item, though!

What other sauces can I use?

The special sauce is what really makes these fries shine, but if you want, you could also top them with Chik Fil A sauce, Big Mac sauce or Shake Shack sauce.

Can I add meat?

This recipe is vegetarian, but if you want to add some protein, they'd be great with crumbled bacon, leftover chicken or ground beef.

What to serve with this dish

When it comes to these fries, you can't go wrong with the classic burger and fries combo. Here are some options to try:

Storing and reheating

Storing: Store the cheese fries without the sauce in the fridge for 3 days. The sauce can be stored separately for up to a week.

Reheating: Pop the cheese fries in the oven for 10-15 minutes at 350°F. Top with the sauce and dig in!

Freezing: Since this recipe uses frozen fries, it's not a good idea to re-freeze them.

More loaded fries recipes

See more related recipes

Meal prep tools

Store leftover fries in glass meal prep bowls.
Save time and use this pre-made special sauce – it's very similar to the real thing!

In-N-Out Animal Style Fries {Copycat}

These In-N-Out Animal Fries taste just like the secret menu version topped with cheddar cheese, caramelized onions and special sauce!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 517kcal

Author Taylor Stinson

Ingredients

1 bag frozen fries
1 tbsp olive oil
2 onions, diced
3/4 cup shredded cheddar cheese

Special sauce

1/2 cup mayo
2 tbsp ketchup
2 tbsp relish
1 tbsp dried minced onion
1 tsp vinegar
1 dash cayenne pepper

Get Recipe Ingredients

Instructions

Preheat oven to 450 F. Add frozen fries to a parchment-lined sheet pan and bake according to package instructions (usually 10-12 minutes per side).
Meanwhile, dice onions and fry in a pan with olive oil for 20 minutes until onions slightly caramelize. Then, grate cheese and mix sauce ingredients together.
Remove fries from the oven about 5 minutes before the end of cook time, and add cheese. Bake remaining 5 minutes until fully melted.
Remove from oven and top with caramelized onions and special sauce. Serve and enjoy!

Video

Notes

Try using different kinds of fries like waffle fries, curly fries or even sweet potato fries.

Make the sauce ahead of time and store it in the fridge for up to a week.

Try topping the fries with Chik Fil A sauce, Big Mac sauce or Shake Shack sauce.

Store any leftover fries and sauce separately in the fridge for up to 3 days. Reheat in the oven for 10-15 minutes at 350 F.

Nutrition

The post In-N-Out Animal Style Fries {Copycat} appeared first on The Girl on Bloor.

Spaghetti Squash Alfredo

Taylor Stinson — Wed, 22 Jan 2025 12:25:00 +0000

This Spaghetti Squash Alfredo is a low-carb twist on the classic pasta recipe. You'll save on calories without sacrificing on flavour!

The creamy Alfredo sauce pairs perfectly with the spaghetti squash strands. It’s easy to make, and you can customize it with your favourite protein or veggies. You'll be going back for seconds!

Why you'll love this recipe

Low-carb: A lighter alternative to traditional Alfredo pasta without sacrificing the delicious creaminess.
Packed with flavour: The rich Alfredo sauce pairs perfectly with the nutty taste of spaghetti squash.
Easy to make: Simple ingredients and straightforward steps make this recipe a breeze.

Ingredients and substitutions

Olive oil – or another neutral cooking oil such as avocado oil.
Spaghetti squash – you can try making this recipe with butternut squash or acorn squash, but they don’t have the same spaghetti-like strands as spaghetti squash.
Chicken breasts – chicken thighs, shredded rotisserie chicken or leftover turkey would be good too.
Broccoli – mix and match whatever veggies you’re craving like green peppers, kale, spinach, mushrooms and onion.
Butter – butter adds the best flavour but ghee, margarine or oil will also work.
Garlic – freshly minced garlic is best, but jarred minced garlic can be used in a pinch.
Flour – you can also thicken the sauce with arrow root or gluten-free flour.
Chicken broth – vegetable broth is the best substitute here.
Heavy cream – you can use half-and-half or regular milk, but the sauce won’t be as thick.
Parmesan cheese – substitute for Asiago cheese, gruyere or sharp white cheddar cheese for the same sharpness that parmesan brings to the sauce.
Mozzarella cheese – Monterey Jack or Swiss cheese will also melt nicely on top.
Parsley – use fresh oregano or basil, or leave this off altogether if you don’t have any on hand.

How to make spaghetti squash alfredo

Step 1: Cook the squash.

Roast the spaghetti squash until tender, then let it cool.

Step 2: Brown the chicken.

Sauté the chicken until fully cooked.

Step 3: Make the sauce.

Whisk together the creamy Alfredo sauce.

Step 4: Scrape the squash with a fork.

Use a fork to shred the squash into spaghetti-like strands.

Step 5: Stuff the squash.

Mix the squash strands with the Alfredo sauce and chicken, then stuff the mixture back into the squash shells.

Step 6: Bake, serve and enjoy!

Bake until bubbly, then serve warm and enjoy!

Recipe Tips & Variations

Cook squash evenly: Roast the spaghetti squash cut-side down for even cooking and tender strands.
Add protein: Top with shrimp or crispy bacon for a heartier dish.
Lasagna twist: Layer the squash and Alfredo sauce with ricotta and mozzarella, then bake for a lasagna-style dish.
Veg it up: Stir in spinach, broccoli, or mushrooms for extra nutrients and colour.
Delete the dairy: Use cashew cream or a plant-based Alfredo sauce in place of my homemade sauce to make it dairy-free.

Frequently asked questions

How do I cook spaghetti squash without it becoming watery?

Avoid overcooking the squash, as this can lead to excess moisture. If you're using microwave or slow cooker, blot the strands with a towel to remove any extra moisture before adding the sauce.

How do I know when the spaghetti squash is ready?

The squash is ready when it's fork-tender, meaning you can run a fork through it to create strands. It should be al dente, similar to pasta, and not too soft.

Can I have spaghetti squash on a keto diet?

Absolutely! With less than 8 net carbs per cup, spaghetti squash is the perfect pasta replacement for those who are on a keto diet. This recipe is a great way to enjoy your favourite alfredo spaghetti without the carbs.

How to store and reheat

Prep ahead: You can cook the spaghetti squash in advance and store it in the fridge for up to 3 days. When you're ready to assemble, bake at 375°F for 10-15 minutes until warmed through.

Storing leftovers: Keep leftovers in the fridge for up to 3 days. The melted cheese can become slimy over time, so it’s best to eat this sooner rather than later.

Freezing leftovers: Remove the cooked squash filling from the shells and mix it with the chicken, broccoli, and sauce. Then, transfer the mixture to a freezer-safe container and freeze for up to 3 months.

Thawing and reheating: Defrost in the fridge overnight, then reheat in the oven at 350°F for 15 minutes or in the microwave for 2-3 minutes, stirring halfway through.

More spaghetti squash recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.

Spaghetti Squash Alfredo {Low Carb}

This Spaghetti Squash Alfredo is a low-carb twist on the classic pasta recipe. You'll save on calories without sacrificing on flavour!

Course Main Course

Cuisine American

Prep Time 10

Cook Time 50

Total Time 1

Servings servings

Calories 495kcal

Author Taylor Stinson

Ingredients

2 tsp olive oil, divided
2 spaghetti squash
1/2 lb chicken breasts, diced
1 head broccoli, chopped into florets
1 tbsp butter
2 cloves garlic, minced
1 tbsp flour
1/2 tsp salt & pepper
1 cup chicken broth
1/2 cup heavy cream
1/2 cup parmesan cheese, grated
1/2 cup mozzarella cheese, grated
Parsley, for garnish

Get Recipe Ingredients

Instructions

Preheat oven to 400 F. Microwave spaghetti squash for 2 min to soften, then slice in half lengthwise. Scoop out seeds, then drizzle with 1 tsp olive oil, season with salt & pepper and bake for 40 min.
Meanwhile, heat remaining tsp olive oil in a large skillet. Saute chicken until browned, then remove from heat and set aside.
Wipe pan clean, then melt butter. Saute garlic for 30 seconds until fragrant. Whisk in flour until thickened, then whisk in chicken broth and cream, bringing to a boil. Stir in parmesan cheese and remove from heat.
Remove spaghetti squash from oven, and scrape with a fork to make strands. Add chicken and broccoli overtop, then divide alfredo sauce among squash halves. Top with mozzarella cheese, then bake another 10 minutes until cheese has melted.
Remove from oven, garnish with parsley then serve and enjoy!

Video

Notes

Add in extra veggies like peas, asparagus, kale, spinach, mushrooms and onions.

Store the leftovers in the fridge for up to 3 days. Reheat in the oven for 15 minutes at 350 F or in the microwave for 2-3 minutes.

Freeze the filling and sauce for up to 3 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post Spaghetti Squash Alfredo appeared first on The Girl on Bloor.

Easy Crockpot Baked Potatoes

Taylor Stinson — Wed, 22 Jan 2025 11:33:00 +0000

These are the best Crockpot Baked Potatoes. They’re super easy to make – load them up with your favourite toppings for a yummy dinner!

Who doesn't love a baked potato?! This is one of the best hands-off methods and a recipe I turn to every time I need some comfort food but don't feel like cooking.

Why you'll love this recipe

Easy as pie: You just throw the potatoes in the slow cooker, set them and forget them!
Add your own toppings: You can add your own toppings to change things up. You can even set up a toppings bar!

Ingredients and substitutions

Russet potatoes – Idaho potatoes would also work.
Shredded cheddar cheese – or another cheese like Monterey Jack.
Bacon – turkey bacon would be a healthier option.
Green onions – chives would also be good.
Sour cream – use plain Greek yogurt or low-fat sour cream for a healthier option.

How to make baked potatoes in the crockpot

Step 1: Prep the potatoes.

Prick them with a fork and wrap them in foil.

Step 2: Cook in the crockpot.

Cook on high for 4 hours, or on low for 8 hours.

Step 3: Slice the potatoes.

Slice in half during the last 15 mins.

Step 4: Add on your toppings.

Load with your favourite toppings and serve!

Topping ideas

Here are some of my fave topping ideas! You can even set up a baked potato bar so guests can add whatever toppings they want.

Protein: Pulled pork, BBQ chicken, shredded chicken, chili, sofritas, refried beans, black beans
Sauces: Salsa, Buffalo sauce, lime crema, butter
Veggies: Broccoli, red peppers, sliced jalapenos, corn

Frequently asked questions

What are the best kinds of potatoes to use?

I like using russet potatoes, but Idaho potatoes would also work.

Do I have to wrap the potatoes in foil?

I'd highly recommending using foil, as it'll keep the potatoes from drying out by locking in the moisture.

How do I make the skins crispy?

If you want crispy skins, stick the potatoes under the broiler for a few minutes after cooking them in the crockpot.

What to serve with baked potatoes

These potatoes can be a full meal on their own, or you can serve them as a side dish with one of these mains:

Storing and reheating

Storing: Store leftovers without the toppings in the fridge for 5 days.

Reheating: Reheat in the oven (or toaster oven if you have one) for 10 mins at 350°F, or cover in a damp paper towel and microwave for 2-3 mins.

Freezing: Freeze each potato in foil for up to 3 months. Reheat right from frozen in the oven for 40 mins at 400°F.

More potato recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers for lunches.
Freeze these baked potatoes in Ziploc bags up to 3 months to prevent freezer burn.

Easy Crockpot Baked Potatoes

These are the best Crockpot Baked Potatoes. They’re super easy to make – load them up with your favourite toppings for a yummy dinner!

Course Main Course

Cuisine American

Prep Time 5

Cook Time 3

Total Time 3 5

Servings servings

Calories 404kcal

Author Taylor Stinson

Ingredients

4 medium-sized russet potatoes

Topping ideas

1 cup shredded cheddar cheese
4 strips bacon
2 green onions, sliced (or use chives)
1/4 cup sour cream

Get Recipe Ingredients

Instructions

Prick potatoes with a fork, wrap in foil, then add to crockpot. Cook on high for 4 hours, or on low for 8 hours.

If loading potatoes with toppings

Cook bacon at some point while potatoes are cooking.
In the last 15 minutes of cooking time, slice the potatoes in half lengthwise, then add cheese.
Remove potatoes from crockpot, then garnish with cooked bacon, green onions/chives and serve with sour cream. Enjoy!

Video

Notes

Use the baked potatoes to make potato salad, soup, casserole or smashed potatoes.

Add on your favourite toppings like pulled pork, chili, salsa and more.

Store the leftovers in the fridge for up to 5 days. Reheat them in the toaster oven or in the microwave.

Freeze for up to 3 months. Reheat directly from frozen for 35 mins at 400 F.

Nutrition

The post Easy Crockpot Baked Potatoes appeared first on The Girl on Bloor.

The BEST Starbucks Egg Bites Copycat

Taylor Stinson — Mon, 20 Jan 2025 13:28:00 +0000

This is the Best Starbucks Egg Bites Recipe! They taste just the sous vide Bacon & Gruyere egg bites and are a great grab-and-go breakfast idea.

Oh Starbucks egg bites, why are you so hard to replicate?! I've tested these babies SEVEN TIMES since 2018 and I think I've finally nailed the right texture. If you can't stop ordering these at Starbs, my version will hopefully help save you some dough!

Why you'll love this recipe

Perfect copycat: They taste just like the kind you'd get at Starbucks, without the high price tag.
No special equipment required: They're baked in the oven, so you don't need a sous vide machine!

Ingredients and substitutions

Cooking spray – you could also grease the pan with butter or margarine.
Bacon – use turkey bacon for a lower-calorie option.
Eggs – fresh eggs are best but you can try using carton eggs instead.
Cottage cheese – you can try using cream cheese but your bites won't have the same texture.
Gruyere cheese – swap out for another cheese of your choice like gouda, cheddar or Swiss.
Cornstarch – potato starch or a bit of flour can be used instead.

How to make egg bites

Step 1: Cook the bacon.

Fry in a skillet or cook in the oven.

Step 2: Add ingredients to a blender.

Add the cottage cheese, gruyere cheese, cornstarch and salt to a blender.

Step 3: Blend the mixture.

Blend until creamy, then add the eggs.

Step 4: Add to a muffin tray.

Divide the bacon among the muffin cups, then add in the egg filling.

Step 5: Pour water into the tray.

Carefully pour boiling water into the tray.

Step 6: Bake and serve!

Bake until the bites are set, then let them cool.

Tips for the best egg bites

There are a few tips to ensure you get egg bites that taste just like the ones from Starbucks EVERY time:

Don't overblend the mixture: If you blend for too long, the egg bites will fall while baking.
Check on them: Check on them 5 minutes before the cooking time is up to make sure you don't overcook them. You'll know they're done when a toothpick comes out clean.
Try out different toppings: Make my copycat Starbucks Egg Whites Bites or play around with your favourite toppings. Sundried tomatoes, onion, broccoli, kale, green onions, breakfast sausage, feta cheese, Swiss cheese and fresh herbs would all be delicious additions.

Frequently asked questions

Do I need to sous vide the eggs?

While sous vide eggs are normally cooked in simmering water, these egg bites are baked in a muffin tray that's placed on a baking dish filled with boiling water. It’s an easy way to get that creamy sous vide texture without a special machine.

Why are my egg bites spongy?

To ensure that your copycat Starbucks egg bites have the right texture, make sure you don't overmix the eggs and ensure you submerge the bottom of your muffin tins in water completely.

Can I make them dairy-free?

If you want your egg bites to be dairy-free, use dairy-free cottage cheese or dairy-free cream cheese, and a dairy-free cheese of your choice instead of gruyere. Just keep in mind that they won't have the same texture.

Storing & reheating

These Starbucks egg bites are great for meal prep! Here's how to store and reheat them:

Storing in the fridge: Store them in airtight containers in the fridge for up to 5 days.
Reheating: Eat them cold or reheat in the microwave for 1 minute.
Freezing: Freeze for up to 2 months in Ziploc bags or airtight containers. Defrost in the fridge overnight then reheat as normal.
Reheat from frozen: You can also reheat from frozen for 3-4 minutes in the microwave.

More healthy egg recipes

See more related recipes

Meal prep tools

Store any leftover egg bites in these glass meal prep bowls.
The Vitamix is my favourite blender to use when making these egg bites.

The BEST Starbucks Egg Bites Copycat

This is the Best Starbucks Egg Bites Recipe! They taste just the sous vide Bacon & Gruyere egg bites and are a great grab-and-go breakfast idea.

Course Breakfast

Cuisine American

Prep Time 15

Cook Time 30

Total Time 45

Servings servings

Calories 275kcal

Author Taylor Stinson

Ingredients

cooking spray
4 slices bacon or turkey bacon diced
8 eggs, whisked
1 cup cottage cheese
1 cup gruyere cheese shredded
1 tbsp cornstarch
1/4 tsp salt

Get Recipe Ingredients

Instructions

Preheat oven to 300 F and boil water in a kettle.
Meanwhile, heat a skillet over med-high heat and spray with cooking spray, then cook bacon for 4-5 minutes. Drain on a paper towel-lined plate and set aside.
Add cottage cheese, gruyere cheese, cornstarch and salt to a blender, blending on high until well combined and creamy. Add eggs then blend until just combined.
Grease a 12-count metal muffin tray with cooking spray, then add overtop of a 9×13 baking sheet. Divide bacon among muffin tin cups, then divide egg filling among the cups.
Add the baking sheet with filled muffin tin to the oven, then very carefully pour boiling water into the baking sheet to fill it up to submerge the bottom of the muffin cups.
Bake for 30 minutes until just set. Remove the muffin tin first, then carefully remove the baking sheet underneath with the water. Remove egg bites from muffin tin cups once cool and serve and enjoy!

Notes

Serving size is 2 egg bites, which nutritional info is listed for.

Don't over-blend the mixture! Blend on high until well combined and creamy.

Try out different flavours and mix-ins like cold cuts and veggies.

Store the leftovers in the fridge for 5 days. Eat them cold or reheat in the microwave for 30 seconds to 1 minute.

Freeze these egg bites for 2 months. Defrost in the fridge overnight then reheat as normal.

Nutrition

The post The BEST Starbucks Egg Bites Copycat appeared first on The Girl on Bloor.

Crockpot Breakfast Casserole

Taylor Stinson — Thu, 16 Jan 2025 15:00:00 +0000

This Crockpot Breakfast Casserole is a delicious make-ahead breakfast with hashbrowns, bacon, veggies and eggs. It’s great for the holidays!

I love a great hearty breakfast but sometimes I want a slow morning. This crockpot breakfast casserole is my fave since it can be prepped the night before!

Why you'll love this recipe

Hands-off: This casserole is super hands-off. It cooks all day while you get other things done!
Holiday-friendly: It's perfect for holiday brunches and Christmas morning.
Feeds a crowd: This recipe makes 8 servings, which is great for feeding bigger groups or meal prepping.

Ingredients and substitutions

Cooking spray – grease the crockpot with butter instead.
Frozen hash browns – frozen tater tots or frozen potatoes would also be good.
Bacon – use breakfast sausage or ham instead.
Bell pepper – swap out for another veggie like spinach.
Red onion – white onion or shallots would also work.
Eggs – these are pretty essential to the recipe.
Shredded cheddar cheese – Swiss or Colby Jack would be yummy here too.

How to make this breakfast casserole

Step 1: Make the bacon.

Cook the bacon until crispy.

Step 2: Layer the meat and veggies.

Add the hashbrowns, bacon and veggies to the crockpot.

Step 3: Add the eggs and cheese.

Pour the whisked eggs over top with a layer of cheese.

Step 4: Cook.

Cook the casserole then serve or store for later.

Recipe tips & variations

Here are some different ways you can customize your breakfast casserole:

Meat: Italian sausage, breakfast sausage, ham or leftover chicken would all be good.
Vegetables: Add sautéed mushrooms, spinach, green onions or sundried tomatoes.
Cheese: Swiss, Monterey Jack, cheddar, gouda or pepper jack would all be yummy.
Spices: Whisk some paprika, red chili flakes or oregano in with the eggs.
Oven: If you don't have a crockpot, try this oven breakfast casserole recipe.

Frequently asked questions

Why is my breakfast casserole soggy?

Your casserole will get soggy if you use frozen or ‘wet' vegetables. Make sure you're using fresh veggies, and if you use ‘wet' veggies like mushrooms, sauté them first.

Can I leave it to cook overnight?

For safety reasons, I wouldn't recommend leaving the casserole to cook overnight. You can add everything but the hashbrowns, then store it in the fridge overnight and cook in the morning.

Can I double or triple this recipe?

I wouldn't recommend doubling or tripling this recipe, as the eggs won't cook fully.

What to serve with your breakfast casserole

Enjoy your casserole on its own or with one of these sides for a full breakfast spread:

Fresh fruit or berries
A healthy smoothie
Your favourite caffeinated beverage

Make ahead and storing

One of the best parts of this recipe is that it's super easy to make it ahead of time!

Make ahead: Add everything but the hashbrowns to the crockpot, then store in the fridge overnight. Add the hashbrowns in the morning and cook.
Storing: Store leftovers in the fridge for 5 days.
Freezing: Freeze in airtight containers for 3 months, then thaw in the fridge.
Reheating: Sprinkle some water over top and microwave for 2-3 minutes.

More tasty breakfast recipes

See more related recipes

Meal prep tools

Grab some glass meal prep bowls if you plan on packing this breakfast casserole up for your breakfast meal prep.
Here is the crock pot I use.
Pick up some slow cooker liners for easy clean up.

Crockpot Breakfast Casserole

This Crockpot Breakfast Casserole is a delicious make-ahead breakfast with hashbrowns, bacon, veggies and eggs. It’s great for the holidays!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 4

Total Time 4 20

Servings servings

Calories 486kcal

Author Taylor Stinson

Ingredients

Cooking spray
2 cups frozen hashbrowns
12 slices pork or turkey bacon
1 each red, yellow and green bell pepper, diced
1 medium-sized red onion, diced
16 large eggs
1 tsp salt
1/2 tsp pepper
1 cup cheddar cheese, grated

Get Recipe Ingredients

Instructions

Cook bacon over med-high heat in a large skillet, about 5-10 minutes until cooked through (timing will depend on type of bacon used).
Spray inside of slow cooker with cooking spray, then add frozen hashbrowns, cooked bacon, peppers and onion in two even layers. Mix salt and pepper with eggs, then pour overtop of other layers and top with cheese.
Cook on high for 4 hours. Serve and enjoy! Note: This can be made ahead of time up to 3 days in advance.

Video

Notes

Swap out the bacon for sliced-up breakfast sausage, ham or leftover chicken.

Add in more veggies like spinach, sautéed mushrooms or sundried tomatoes.

Store the leftovers in the fridge for up to 5 days. Sprinkle some water over top and reheat in the microwave for 2-3 minutes.

Freeze this cooked casserole for up to 3 months, then thaw in the fridge overnight.

Nutrition

The post Crockpot Breakfast Casserole appeared first on The Girl on Bloor.

Easy Mini Chicken Pot Pies

Taylor Stinson — Wed, 15 Jan 2025 11:00:00 +0000

These Easy Mini Chicken Pot Pies are a lighter version of your fave comfort food in individual serving sizes! They're freezer-friendly, too.

Chicken pot pies can be so much work! This recipe delivers all the comfort food vibes you're craving in a smaller, more manageable package. They're pretty cute, too!

Why you'll love this recipe

Lighter comfort food: They're a lower-calorie version of the comfort food fave.
Freezer-friendly: Make them in advance for an easy-peasy freezer meal.

Ingredients and substitutions

Olive oil – or another neutral cooking oil like avocado or canola oil.
Yellow onion – white onion or shallots would also work here.
Garlic – freshly minced garlic is best but jarred minced garlic can be used in a pinch.
Celery – use a bag of frozen veggies instead for easy prep.
Carrots – parsnips or leeks would be good too.
Thyme – oregano will provide a similar flavour.
Dried sage – double up on the thyme or use rosemary instead.
Flour – you could also use 2 tbsp. cornstarch to thicken the sauce.
Chicken broth – vegetable broth is the best substitute here.
Cooked chicken breasts – leave out the chicken for a vegetarian option.
Peas – use another small veggie like corn.
Puff pastry – mini pie crust shells would also be good here.

How to make mini chicken pot pies

Step 1: Cook the chicken.

Cook and shred the chicken.

Step 2: Make the filling.

Sauté the veggies, then mix in the flour, spices, broth, chicken and peas.

Step 3: Add to ramekins.

Divide the mixture in the ramekins, then lay the puff pastry slices over top.

Step 4: Bake.

Bake until the pastry is golden-brown.

Recipe tips & variations

Homemade puff: Make your own homemade puff pastry.
Veg it up: Add corn, red pepper or green beans.
Use muffin tins: Place dough into muffin tins. Add the filling, then bake for 20 mins.
Use leftover chicken: Cook the chicken ahead of time or use rotisserie chicken to cut down on prep time.
Extra puff: Instead of the criss-cross pattern, cover the entire ramekin with a piece of puff pastry.

Frequently asked questions

How do I keep the crust from getting soggy?

The bottom crust is what tends to get soggy, so I normally just add a top crust to avoid this issue. If you really want a bottom crust, brush the puff pastry with an egg wash and add the filling when it's hot so it doesn't get soggy.

How do I thicken the filling?

The flour should make the filling nice and thick, but if you want it to be even thicker, let it simmer for a bit longer before adding the chicken and peas. Once it's thick enough you can stir in the remaining ingredients.

How do I know when the mini pot pipes are done?

You'll know they're done when the puff pastry is a nice golden brown colour. Since the chicken is pre-cooked, you don't need to worry about it being undercooked.

What to serve with mini chicken pot pies

A side salad, roasted vegetables, brussels sprouts or mashed potatoes would all make great additions to this meal!

Storing and reheating

Storing: Store in airtight containers for 3-4 days.

Reheating: Reheat in the oven for 10-15 mins at 350°F.

Freezing: Wrap in plastic wrap or tinfoil, then freeze in airtight containers for 3 months. Reheat straight from frozen for 30 minutes at 375°F. Make sure your ramekins are oven-safe first!

More comfort food recipes

See more related recipes

Meal prep tools

Grab some oven-safe ramekins here.
I get all my free-range chicken from Butcher Box, conveniently delivered to me frozen.
Freeze this recipe in glass microwave-safe bowls up to 3 months.

Easy Mini Chicken Pot Pies

These Easy Mini Chicken Pot Pies are a lighter version of your fave comfort food in individual serving sizes! They're freezer-friendly, too.

Course Comfort Food

Cuisine Clean Eats

Prep Time 15

Cook Time 40

Total Time 55

Servings pot pies

Calories 423kcal

Author Taylor Stinson

Ingredients

1 tbsp olive oil
1 yellow onion, diced
2 cloves garlic minced
2 stalks celery, chopped
2 carrots, chopped
1/2 tsp salt
1/4 tsp pepper
1/2 tsp thyme
1/2 tsp dried sage
2 tbsp flour
2 cups chicken broth
2 cooked chicken breasts, pulled (you can also use 1 1/2 cups leftover chicken)
1 cup peas
1 puff pastry sheet

Get Recipe Ingredients

Instructions

Cook chicken in boiling water for 15 minutes until fully cooked and shred once cooled. I usually do this step a couple days ahead of time during my weekly meal prep or use leftover/rotisserie chicken for this recipe.
Preheat oven to 400 F. In a large skillet, heat olive oil over med-high heat. Add onions, garlic, celery, carrots, salt and pepper, sauteing for 4-5 minutes until softened. Add flour, sage and thyme, mixing well. Add chicken broth, bringing to a boil and letting mixture thicken. Stir in chicken and peas, then remove from heat.
Divide chicken mixture evenly among 4 medium-sized ramekins (I use the Coringware kind). Roll out puff pastry and cut into thin 1/2-inch thick slices with a pizza cutter. Take slices and add to ramekins in a criss-cross fashion, or just place a large piece of puff pastry overtop of the whole ramekin.
Place ramekins on a baking sheet and bake in the oven for 20 minutes until puff pastry is golden brown. Remove from oven, serve and enjoy!

Video

Notes

Cut down on prep time by placing a sheet of puff pastry over top of the ramekins instead of doing the criss-cross pattern.

Store the leftovers in the fridge for 3-4 days. Reheat in the oven for 10-15 minutes at 350 F.

Freeze this recipe for up to 3 months right in the ramekins. Reheat from frozen in the oven for 30 minutes at 375 F.

Nutrition

The post Easy Mini Chicken Pot Pies appeared first on The Girl on Bloor.

Wendy’s Copycat Chili Recipe

Taylor Stinson — Tue, 14 Jan 2025 13:00:00 +0000

This Wendy's Chili recipe is a perfect replica – it's full of flavour thanks to green chilies, chili powder, cumin and two types of beans.

Not to be THAT food blogger (promise I'll keep this short ) but I have such fond memories my of gramma and I going to get chili at Wendy's when I was a kid.

Not sure if that's because it was one of the cheapest things on the menu or if she REALLY liked it, but anytime I make this chili, I'm reminded of her.

Maybe you have your own fond memories of Wendy's chili and want to make it healthier at home!

Why you'll love this recipe

The BEST copycat: This chili tastes exactly like the kind you'd get at Wendy's and is packed with flavour.
Easy to make: You can make it on the stovetop, crockpot or Instant Pot.
Freezer-friendly: Freeze it up to 3 months for a last minute dinner.

Ingredients and substitutions

Extra-lean ground beef – use ground turkey or chicken to make it lighter, or sirloin chunks to make it heartier.
Yellow onion – red onion or shallots would also work.
Celery – leave this out if you don’t have any on hand.
Green pepper – any colour bell pepper can be used.
Canned green chilies – substitute for diced fresh or pickled jalapenos.
Worcestershire sauce – you can leave this out, but it adds great flavour to the chili!
Chili powder – use a blend of ground cumin, paprika and cayenne pepper instead.
Sugar – brown sugar, honey or maple syrup would all work.
Cumin – coriander is the best substitute here.
Onion powder – you can substitute this for garlic powder in a pinch.
Paprika – cayenne will work, but it has more of a kick.
Garlic – freshly minced garlic is best but jarred minced garlic can be used too.
Kidney and pinto beans – black beans, white beans, chickpeas or lentils would all be good.
Crushed tomatoes – substitute for canned diced tomatoes or stewed tomatoes instead.
Beef broth – you can use chicken or vegetable broth, but the flavour will be slightly different.

How to make Wendy's chili

Step 1: Assemble ingredients.

Gather all the ingredients.

Step 2: Brown the grown beef.

Brown the ground beef in a large pot.

Step 3: Add the veggies.

Sauté the onions, celery and green pepper until softened.

Step 4: Mix in the seasonings.

Stir in the spices and sauté until fragrant.

Step 5: Add remaining ingredients then simmer.

Stir in remaining ingredients and bring to a boil. Simmer for 30 mins.

Step 6: Add your toppings.

Add on your favourite toppings and serve.

Tips & Variations for Wendy's chili

There are a few different ways you can customize this Wendy's copycat chili recipe to make it your own:

Thicker chili: Mash some of the beans with a fork or let the chili simmer longer to reduce the liquid.
Control the heat: Adjust the spiciness by adding more chili powder, cayenne, or diced jalapeños.
Smoky twist: Add smoked paprika or chipotle peppers for a smoky flavor.
Make it cheesy: Stir in shredded cheddar cheese or top with a dollop of cream cheese for added richness.
Top it off: Garnish with cheddar cheese, crushed corn chips, bacon crumbles, avocado, fire roasted corn, sour cream, shredded lettuce, green onions or hot sauce.

Frequently asked questions

Is Wendy's chili healthy?

Without additional toppings, there are 255 calories per serving. In comparison, one small serving of the restaurant’s recipe has 240 calories, and a large serving has 330 calories. My serving size is likely on the larger size with higher protein. Plus, it doesn't contain any preservatives or chemicals!

Can I make it in the crockpot or the Instant Pot?

To make this chili in the crockpot, sauté the ground beef then add it to the pot with the rest of the ingredients. Cook on high for 4 hours or low for 8 hours. To make it in the Instant Pot, brown the ground beef, then add the veggies and sauté until softened. Cook on high pressure for 5 minutes then do a quick release of the pressure.

How do I thicken the chili?

You can mash some of the beans or let the chili simmer longer to reduce excess liquid.

Storing and reheating

Storing: Store leftovers in airtight containers in the fridge for 5 days.

Freezing: Freeze for up to 3 months. Defrost in the fridge overnight.

Reheating: Reheat on the stovetop or in the microwave for 1-2 mins, then add your toppings. If reheating from frozen, microwave for 6-7 mins, stirring halfway through.

Repurposing leftovers: Use the chili to make chili cheese fries, taco salad, loaded baked potatoes or chili mac and cheese.

More fast food copycat recipes

See more related recipes

What to serve with this chili recipe

While the chili's pretty filling on its own, here are some ideas of what you can serve with it!

Some tasty sweet potato fries
A nice side salad like this one
A delicious cornbread would make a great addition

Meal prep tools

Grab some glass meal prep bowls if you plan on storing the leftovers.
I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
Freeze this recipe in glass microwave-safe bowls up to 3 months.

Wendy's Copycat Chili Recipe

This Wendy's Chili recipe is a perfect replica – it's full of flavour thanks to green chilies, chili powder, cumin and two types of beans.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 40

Total Time 50

Servings servings

Calories 255kcal

Author Taylor Stinson

Ingredients

1 lb extra-lean ground beef
1 yellow onion, diced
3 stalks celery, diced
1 green pepper, diced
1 (127mL) can green chilies
1 tbsp Worcestershire sauce
1 tbsp chili powder
2 tsp sugar
1 tsp cumin
1 tsp onion powder
1 tsp paprika
1/2 tsp each salt & pepper
2 cloves garlic, minced
1 (540mL) can kidney beans, drained
1 (540mL) can pinto beans, drained
1 (796mL) can crushed tomatoes
2 cups beef broth

Get Recipe Ingredients

Instructions

Heat a large pot over med-high heat. Add ground beef, breaking up and browning for 3-4 minutes. Add onions, celery and green pepper, sauteeing another 2-3 minutes until softened.
Stir in green chilies, Worcestershire, chili powder, sugar, cumin, onion powder, paprika, salt & pepper and garlic, sauteeing for 1-2 minutes until fragrant.
Stir in beans, crushed tomatoes and beef broth, then bring to a boil. Once boiling, reduce heat and simmer for 30 minutes with a fitted lid, stirring chili occasionally.
Serve with desired toppings and enjoy!

Video

Notes

Make this chili lighter by swapping out the ground beef for ground turkey or chicken.

Use homemade or store-bought taco seasoning instead of chili powder, cumin, onion powder and paprika.

Store the leftovers in the fridge for up to 5 days. Reheat in a pan on the stovetop or in the microwave for 1-2 minutes.

Freeze this recipe for up to 3 months. Reheat from frozen for 6-7 minutes in the microwave or defrost then reheat as normal.

Nutrition

The post Wendy’s Copycat Chili Recipe appeared first on The Girl on Bloor.

The Best Lasagna Soup Recipe

Taylor Stinson — Mon, 13 Jan 2025 13:00:00 +0000

This 30-minute one pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it's comfort in a bowl!

Whenever I need something comforting, I always want lasagna. Problem is, it's so much work. Making it in soup form is the answer!

Why you'll love this recipe

Quick and easy: Ready in just 30 minutes for a hearty meal.
Freezer-friendly: Perfect for meal prep or saving leftovers.
Comfort in a bowl: All the cheesy cozy flavours of lasagna in soup form!

Ingredients and substitutions

Extra lean ground beef – substitute for ground turkey or ground chicken to cut down on the calorie count.
Onions – any type of onion, including shallots, will work here.
Garlic – you could use garlic powder or a garlic-based pasta sauce, but fresh garlic has the best flavor.
Italian seasoning – you can use store-bought or homemade Italian seasoning, or leave it out altogether.
Marinara sauce – any type of jarred pasta sauce can be used.
Beef broth – vegetable or chicken broth will also work.
Pasta – I use mafalda pasta to make it look like true lasagna soup, but you can just break up lasagna noodles into bite-sized pieces.
Ricotta cheese – this is just used for topping, so feel free to leave it out if you don’t have any on hand.
Mozzarella cheese – cheddar or Swiss cheese would also be good but tastes a bit different.
Parsley – I use this for garnish, but fresh basil or oregano would also be nice if you feel like adding fresh herbs.
Veggies – this recipe doesn't call for any veggies to keep it simple, but I love adding in some sliced mushrooms and spinach. You could also do finely chopped carrot and celery.

How to make lasagna soup

Step 1: Brown the ground beef.

Sauté the ground beef until browned.

Step 2: Sauté the onions and garlic.

Add the onions and garlic and sauté until fragrant.

Step 3: Add in the remaining ingredients.

Add the Italian seasoning, salt, pepper, marinara sauce, beef broth and pasta. Simmer until the pasta is cooked.

Step 4: Serve and enjoy!

Serve with mozzarella, ricotta and fresh herbs on top.

Variations of this soup

There are a few different ways you can customize this lasagna soup:

Pasta: I like using mafalda pasta, but rotini or lasagna noodles broken into bite-sized pieces would also work.
Meat: Substitute the ground beef for ground turkey, ground chicken or even Italian sausage removed from its casings.
Vegetarian: To make this soup completely vegetarian, leave out the ground beef and swap out the beef broth for vegetable broth.
Veggies: Add in more veggies of your choice like sliced mushrooms, spinach, carrot, celery or bell peppers.

Frequently asked questions

What kind of pasta is best for lasagna soup?

I like using mafalda pasta for this lasagna soup, but you could also break up lasagna noodles into bite-sized pieces. Pretty much any kind of pasta will work, but mafalda and lasagna noodles make it more like a traditional lasagna!

Can I cook the pasta in the soup?

Yes! One of the great parts of this recipe is that the pasta cooks right in the pot with the rest of the soup ingredients, so there's less dishes to do after. You can make it separately if you'd like (this is actually best if freezing so the pasta doesn't soak up the liquid), but cooking it in the soup gives the noodles amazing flavour.

Can I make it in the slow cooker or the Instant Pot?

Yes! For the slow cooker, cook on low for 6-8 hours or high for 3-4 hours, adding the pasta in the last 30 minutes. For the Instant Pot, use the sauté function for the meat, then pressure cook for 5 minutes and quick release.

What to serve with lasagna soup

This soup has a little bit of everything so you don't really need a side dish, but if you're looking for ideas, here are some options:

Garlic bread or fresh crusty bread
Bruschetta
Caesar salad or a light garden salad
Steamed vegetables or asparagus for extra veggies

Storing and reheating

Storing: Store leftovers in the fridge for 4-5 days.

Reheating: Reheat in the microwave for 1-2 minutes or on the stovetop over medium heat.

Freezing: Freeze the soup (without the noodles) in airtight containers for up to 3 months.

Reheating from frozen: Reheat from frozen in the microwave for 6-8 minutes, stirring halfway through, or warm on the stovetop, adding freshly cooked noodles before serving.

More cozy soup recipes

See more related recipes

Meal prep tools

Order the same mafalda pasta I use in this recipe.
Grab some glass meal prep bowls if you plan on turning this soup into your weekly lunches.
I get all my grass-fed ground beef from Butcher Box, conveniently delivered to me frozen.
Freeze individual portions of this soup in Souper Cubes for up to 3 months.

The Best Lasagna Soup Recipe

This 30-minute one pot Lasagna Soup is freezer-friendly, and can also be made in the slow cooker or Instant Pot – it's comfort in a bowl!

Course Soup

Cuisine Italian

Prep Time 5

Cook Time 25

Total Time 30

Servings servings

Calories 305kcal

Author Taylor Stinson

Ingredients

1 lb extra-lean ground beef
1 onion, diced
2 cloves garlic, minced
1 tsp Italian seasoning
1/2 tsp each salt & pepper
1 (650mL) jar marinara sauce
4 cups beef broth
2 cups dried mafalda pasta or rotini
1/2 cup ricotta cheese
1/2 cup mozzarella cheese
Fresh parsley or basil, for garnish

Get Recipe Ingredients

Instructions

Stovetop instructions

Saute ground beef in a large pot over med-high heat until browned, about 5 minutes. Add onions and garlic, sauteeing another 2-3 minutes until fragrant.
Add remaining ingredients except for cheeses and fresh herbs, stirring to combine then bringing to a boil. Place lid on pot and simmer for 20 minutes until pasta is cooked through.
Serve soup in large bowls, sprinkling mozzarella cheese overtop and topping with a dollop of ricotta. Garnish with fresh herbs if desired, then serve and enjoy!

Slow cooker instructions

Brown the beef, onions and garlic in a large skillet over med-high heat for 5 minutes. Add to slow cooker, along with remaining ingredients except for pasta and cheeses. Cook on high for 4 hours or on low for 8 hours. Add pasta within the last 30 minutes of cooking time. Top with cheeses, then serve and enjoy!

Instant Pot instructions

Brown the beef, onions and garlic using the saute feature for 5 minutes. Add remaining ingredients, except for cheeses, pushing the pasta underneath the liquid. Cook on high pressure for 3 minutes, then do a quick release. Top bowls with cheeses, then serve and enjoy!

Video

Notes

Cut down on the calories by swapping out the ground beef for ground turkey or chicken.

Use rotini or lasagna noodles broken into bite-sized pieces instead of mafalda.

Add in more veggies like mushrooms, spinach, carrot, celery or bell peppers.

For a vegetarian option, leave out the ground beef and use vegetable broth instead of beef broth.

Make-Ahead Instructions: Store the leftovers in the fridge for 4-5 days. Reheat on the stovetop or in the microwave for 1-2 minutes.

Freezing Instructions: Freeze this soup for up to 3 months. Reheat from frozen in the microwave for 6-8 minutes.

Vegetarian Instructions: Leave out the ground beef and swap out the beef broth for vegetable broth.

Nutrition

The post The Best Lasagna Soup Recipe appeared first on The Girl on Bloor.

Easy No Bake Protein Balls {5 Flavors}

Taylor Stinson — Thu, 09 Jan 2025 12:00:00 +0000

These are the easiest No Bake Protein Balls. These energy bites make great meal prep snacks and are freezer-friendly, too!

I love making a big batch of these protein balls to keep on hand as snacks for on-the-go or after workouts. They're made with whole food ingredients so I feel better eating these than store-bought protein bars.

Why you'll love these protein balls

Healthy snack: They're a high-protein snack that will help curb any mid-day cravings.
Easy to make: No baking required! You can even freeze them for later.
Customizable: Use your favourite mix-ins like chocolate chips or raisins.

Ingredients and substitutions

Rolled oats – quick oats or large flake oats would work too.
Vanilla whey protein – unflavoured whey protein would also work.
Honey – stevia, maple syrup or agave are all good sweeteners.
Coconut oil – or another neutral cooking oil like avocado oil.
Nut butter – try almond, cashew or peanut butter.
Add-ins – like shredded coconut, mini chocolate chips or raisins.

How to make protein balls

Step 1: Combine the dry ingredients.

Mix the oats and protein powder together.

Step 2: Add the wet ingredients.

Microwave the honey, oil and nut butter, then fold into the dry mixture.

Step 3: Add any mix-ins.

Add your shredded coconut, raisins, chocolate chips, etc.

Step 4: Roll into balls.

Roll the mixture into balls, then chill in the fridge for at least 30 mins.

Recipe tips & tricks

Here are some of my top tips and tricks for making the best protein balls:

Use a cookie scoop: It will help keep the size of the protein balls consistent.
Dampen your hands: It'll prevent the dough from sticking to your hand.
Add spices: Try adding pumpkin pie spice or cinnamon for a different flavour.
Turn into bars: Flatten the mixture into a parchment-lined pan, chill, then slice into bars.

Frequently asked questions

How many protein balls can I eat in a day?

Just like everything, you should eat these protein balls in moderation. One or two a day is probably best!

Why are they falling apart?

If the protein balls are dry and crumbly, add more wet ingredients like honey or coconut oil.

What's the best protein powder to use?

I like using vanilla or unflavoured whey protein powder – this is the one I use if you're looking for a clean option. Please note, you do need to use whey protein. Plant-based protein doesn't work.

Storage tips

Storing: Store in the fridge for up to 2 weeks. Eat them cold or bring them to room temperature on the counter.

Freezing: Freeze the balls for 3 months. Defrost in the fridge overnight, then enjoy. This is the best way to make them last the longest.

More high-protein snacks

See more related recipes

Meal prep tools

Grab some glass meal prep bowls to store these protein balls.
They can also be stored in Ziploc bags up to 3 months in the freezer.
Here is the protein powder I use if you're looking for a clean one.

Easy No Bake Protein Balls {5 Flavors}

These are the easiest No Bake Protein Balls. These energy bites are great meal prep snacks and are freezer-friendly, too!

Course Snack

Cuisine American

Prep Time 20

Chilling time 30

Total Time 50

Servings balls

Calories 128kcal

Author Taylor Stinson

Ingredients

Macaroon protein balls

2 cups rolled oats
1 1/3 cup vanilla whey protein powder
1/4 cup honey
1/4 cup coconut oil
1/4 cup almond butter
1/2 cup unsweetened shredded coconut

Cookie dough protein balls

2 cups rolled oats
1 1/3 cup vanilla whey protein powder
1/4 cup honey
1/4 cup coconut oil
1/4 cup cashew or almond butter (cashew gives a more neutral flavour)
1/3 cup chocolate chips

Peanut butter protein balls

2 cups rolled oats
1 1/3 cup vanilla whey protein powder
1/4 cup honey
1/4 cup coconut oil
1/4 cup peanut butter

Brownie protein balls

2 cups rolled oats
1 1/3 cup vanilla whey protein powder
1/4 cup honey
1/4 cup coconut oil
1/4 cup almond butter
2 tbsp cocoa powder

Oatmeal raisin protein balls

2 cups rolled oats
1 1/3 cup vanilla whey protein powder
1/4 cup honey
1/4 cup coconut oil
1/4 cup almond butter
1/2 cup raisins

Get Recipe Ingredients

Instructions

Choose the protein balls you're going to make. Mix the oats and protein powder together in one large bowl, then mix together honey, coconut oil and nut butter of choice in another bowl. Microwave wet ingredients for 30-40 seconds, then fold into dry ingredients.
Mix in your add-ins according to which protein ball recipe you choose to make. For instance, if you choose to make the macaroon recipe, stir in the shredded coconut.
Roll dough into 1-inch balls, then place on a baking tray or large baking dish and chill for 30 minutes to 1 hour in the fridge. Store in the fridge for up to 14 days, or freeze up to 3 months.

Video

Notes

Nutrition info is per protein ball.

Try different add-ins like nut butter, shredded coconut, raisins and more.

Store these protein balls in the fridge for up to 2 weeks.

Freeze them for up to 3 months then defrost in the fridge overnight.

Nutrition

The post Easy No Bake Protein Balls {5 Flavors} appeared first on The Girl on Bloor.

Kid-Friendly Recipes - The Girl on Bloor

Easy Homemade Pizza Pockets

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

How to make pizza pockets

Step 1: Roll out the crust.

Step 2: Add your toppings.

Step 3: Fold into pockets.

Step 4: Bake and serve!

Pizza pocket tips & variations

Frequently asked questions

How do they get crispy?

How do I prevent the filling from leaking out?

Can I make these vegetarian?

What to serve with this dish

How to store and reheat

More pizza recipes

Meal prep tools

Easy Homemade Pizza Pockets

Ingredients

Instructions

Video

Notes

Nutrition

Easy Chicken Wild Rice Soup Recipe

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

How to make wild rice soup

Step 1: Sauté the mushrooms.

Step 2: Add the veggies.

Step 3: Add the chicken.

Step 4: Add the remaining ingredients.

Step 5: Simmer the soup.

Step 6: Add the lemon juice.

Recipe variations

Frequently asked questions

Will the rice get mushy in soup?

How can I thicken this soup?

Can I use rotisserie chicken to save time?

How to store and reheat

More hearty soup recipes

Meal prep tools

Easy Chicken Wild Rice Soup Recipe

Ingredients

Instructions

Video

Notes

Nutrition

Copycat Panda Express Kung Pao Chicken

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and substitutions

Rice

How to make kung pao chicken

Step 1: Coat the chicken.

Step 2: Brown the chicken.

Step 3: Add the veggies and sauce.

Step 4: Top with green onions.

Recipe Tips

Frequently asked questions

What's the difference between kung pao chicken and General Tso's chicken?

Can I make a gluten-free version of Kung Pao Chicken?

How many calories are in this recipe?

What to serve with this dish

How to store and reheat

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Copycat Panda Express Kung Pao Chicken

Ingredients

Rice

Instructions

Video

Notes

Nutrition

Easy Mandarin Chicken Recipe

Why you'll love this recipe

Save up to $10,000 a year on food!

Ingredients and Substitutions