Author: Lauren Allen

Easy Homemade Fruit Pops

Homemade fruit popsicles made with sliced strawberries, bananas, and apple juice.These healthy Fruit Pops are made with just three ingredients. They’re an easy and fun summer treat you can feel good about giving your kids. Looking for more frozen desserts? Try our Ice Cream Sandwiches, Chocolate Milkshake, or Orange Ice Cream! How to make Fruit Pops: Combine Ingredients: Add fruit to your popsicle mold (I…

Homemade fruit popsicles made with sliced strawberries, bananas, and apple juice.

These healthy Fruit Pops are made with just three ingredients. They’re an easy and fun summer treat you can feel good about giving your kids.

Looking for more frozen desserts? Try our Ice Cream Sandwiches, Chocolate Milkshake, or Orange Ice Cream!

Homemade fruit popsicles made with sliced strawberries, bananas, and juice.

Keep Cool with 3-Ingredient Fruit Pops

Not only are they delicious, but making fruit popsicles with your kids makes for a fun and easy summer activity, too. They’re healthier than store-bought popsicles, with nothing artificial; just fresh fruit and juice. I use these popsicles trays from Amazon.

How to make Fruit Pops:

Combine Ingredients: Add fruit to your popsicle mold (I use this one). Fill the mold with apple juice, leaving at least ⅛ in headspace and place the popsicle stick inside. Freeze fruit popsicles for at least 6 hours or overnight.

Two images showing how to make fruit pops by adding fresh fruit to a popsicle mold, then after pouring in apple juice and adding the lids and popsicle sticks.

More Healthy Snacks:

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Homemade fruit popsicles made with sliced strawberries, bananas, and apple juice.
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Homemade Fruit Popsicles

These healthy Fruit Pops are made with just three ingredients. They're an easy and fun summer treat you can feel good about giving your kids.
Course Snack
Cuisine American
Prep Time 10 minutes
Freeze 3 hours
Total Time 3 hours 10 minutes
Servings 6
Calories 35kcal
Author Lauren Allen

Equipment

Ingredients

  • 1 large banana* , cut into small pieces (frozen bananas work too)
  • 4 large fresh strawberries* sliced or cut into small pieces
  • ½ – 1 cups apple juice* no sugar added, or other favorite fruit juice
US Customary – Metric

Instructions

  • Assemble: Add fruit to your popsicle mold (I use this one), alternating different kinds of fruit until the molds are filled almost to the top. Gently fill the mold with apple juice, leaving at least ⅛ in headspace and place the popsicle stick inside.
  • Freeze for at least 6 hours or overnight.

Video

Notes

Fruit: any type of fresh or frozen fruit will work.
Juice: Any type of fruit juice will work.

Nutrition

Calories: 35kcal | Carbohydrates: 9g | Protein: 0.4g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.02g | Sodium: 1mg | Potassium: 130mg | Fiber: 1g | Sugar: 6g | Vitamin A: 17IU | Vitamin C: 13mg | Calcium: 6mg | Iron: 0.2mg

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*I first shared this recipe in August 2013. Updated January 2019 and June 2024.

BBQ Chicken Drumsticks

The best BBQ Chicken Drumsticks recipe in a platter, ready to enjoy.The BEST BBQ Chicken Drumsticks recipe is cooked in a simple homemade BBQ sauce and then grilled for that crispy skin we love. This is an easy and affordable recipe that’s always a crowd pleaser. Bring on all the grilling recipes like Steak Kabobs, Cedar Plank Salmon, Fish Tacos, and Hawaiian Bowls. How to make…

The best BBQ Chicken Drumsticks recipe in a platter, ready to enjoy.

The BEST BBQ Chicken Drumsticks recipe is cooked in a simple homemade BBQ sauce and then grilled for that crispy skin we love. This is an easy and affordable recipe that’s always a crowd pleaser.

Bring on all the grilling recipes like Steak Kabobs, Cedar Plank Salmon, Fish Tacos, and Hawaiian Bowls.

The best BBQ Chicken Drumsticks recipe in a platter, ready to enjoy.

Our BBQ Chicken Drumsticks are Finger-Licking Good

This easy BBQ Chicken Drumsticks recipe is my Mom’s recipe that she made regularly for us growing up. It’s one of the oldest recipes I shared on my blog.

Why you’ll love this recipe: it’s super flavorful since the chicken is first cooked bbq sauce, it pairs with any side dish, and is one of the cheapest meals (a dozen chicken legs only costs about $8). We love serving chicken legs at a BBQ or summer potluck and they get gobbled up so fast.

How to make BBQ Chicken Drumsticks:

Make BBQ Sauce: Add tomato sauce, mustard, sugar, vinegar and soy sauce to a large pot over medium-high heat. Bring mixture to a gentle boil, then reduce to a simmer.

Add Drumsticks to the sauce, cover pot and cook for about 20-30 minutes, or just until cooked through.

Two images showing how to make BBQ Chicken Drumsticks by making a homemade BBQ sauce and cooking the drumsticks in the sauce.

Grill and Serve: Heat a gas grill over HIGH heat. Cook the drumsticks for a minute or so on each side, rotating them, allowing the sauce to caramelize and the skin to crisp and char.

A Chicken Drumsticks recipe being grilled and served with coleslaw.

Serve Chicken Drumsticks with:

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The best BBQ Chicken Drumsticks recipe in a platter, ready to enjoy.
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BBQ Chicken Drumsticks

The best BBQ Chicken Drumsticks are cooked in BBQ sauce and grilled for a caramelized, crispy skin. They're easy, affordable and always a crowd pleaser.
Course Main Course, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Servings 12
Calories 208kcal
Author Lauren Allen
Cost 10

Ingredients

US Customary – Metric

Instructions

  • BBQ Sauce: tomato sauce, sugars, soy sauce, vinegar and mustard to a large pot over medium-high heat. Stir well to combine. Bring mixture to a gentle boil.
  • Add chicken drumsticks. Reduce heat to medium-low, cover, and simmer for about 20-30 minutes or until chicken is just cooked through. Remove chicken to a plate and ladle some of the sauce into a cup.
  • Grill: Clean grill and grease the grill grates well with oil. Heat to high heat. Once hot, add chicken drumsticks. (The chicken is cooked at this point, you're just wanting to char the skin). Lather some of the extra BBQ Sauce on the chicken as you grill it, and rotate the chicken drumsticks as each side becomes lightly charred. If your grill is hot enough, this should only take a few minutes!
  • Serve with your favorite BBQ side dishes.

Video

Nutrition

Calories: 208kcal | Carbohydrates: 21g | Protein: 15g | Fat: 7g | Saturated Fat: 2g | Cholesterol: 70mg | Sodium: 980mg | Potassium: 337mg | Fiber: 1g | Sugar: 19g | Vitamin A: 190IU | Vitamin C: 2.5mg | Calcium: 23mg | Iron: 1.3mg

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*I originally shared this recipe May 2014. Updated June 2019 and June 2024.

Taco Seasoning

A jar with homemade Taco Seasoning being scooped with a wooden teaspoon.We always opt for making this easy Taco Seasoning recipe because it’s healthier, cheaper, and more flavorful than any packet from the store. It only takes 5 minutes to stir together a few simple spices. You can use this easy taco seasoning in a variety of Mexican recipes, like Taco Salad, Taco Pie, Mexican Pizza…

A jar with homemade Taco Seasoning being scooped with a wooden teaspoon.

We always opt for making this easy Taco Seasoning recipe because it’s healthier, cheaper, and more flavorful than any packet from the store. It only takes 5 minutes to stir together a few simple spices.

You can use this easy taco seasoning in a variety of Mexican recipes, like Taco Salad, Taco Pie, Mexican Pizza and Walking Tacos.

A jar with homemade Taco Seasoning being scooped with a wooden teaspoon.

Homemade Taco Seasoning is the flavor hero of our Taco Night.

The two main reasons I like to make my own taco seasoning are: 1. it’s healthier than store bought, with ingredients you recognize and have on hand. 2. It’s so much more flavorful than anything in a packet! So let’s ditch the seasoning packets that often have unhealthy fillers and we’ll take our Taco Tuesdays to the next level! And if you’re a true taco enthusiast, you absolutely must make our easy baked tacos, birria tacos or tacos al pastor.

The Cast of Characters:

All of the ingredients needed to make homemade taco seasoning.

How to make Taco Seasoning:

Combine: Mix all ingredients in a bowl. Voila!

Use 2 Tablespoons of mix for one seasoning packet called for in a recipe. Refer to recipe card notes for single packet serving measurements.

Two images showing easy taco seasoning with all the spices stirred together in a bowl, then after it's in a spice jar with a scoop of seasoning in a teaspoon.

Store taco seasoning in an airtight container in your spice cupboard for up to 6 months.

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A jar with homemade Taco Seasoning being scooped with a wooden teaspoon.
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Taco Seasoning

This homemade Taco Seasoning recipe is completely natural, healthy, and made in 5 minutes with simple spices from your pantry. It's cheaper and tastes better than any packet from the store.
Course Main Course, Side Dish
Cuisine American, Mexican
Prep Time 5 minutes
Total Time 5 minutes
Servings 4
Calories 64kcal
Author Lauren Allen
Cost 3

Ingredients

US Customary – Metric

Instructions

  • Mix all spices together until well combined. (See note for one single packet recipe).
  • Use 2 tablespoons in place of one "packet" of taco seasoning, or to season one pound of meat.
  • Store taco seasoning in an airtight container in a cool, dry place, for up to 6 months.

Notes

Yield: about ½ cup taco seasoning. Serving size: 2 Tablespoons.
For ONE Packet Taco Seasoning replacement: 
  • 1 tablespoon chili powder
  • ¼ teaspoon garlic powder
  • ¼ teaspoon onion powder
  • Pinch of cayenne pepper
  • ¼ teaspoon dried oregano
  • ½ teaspoon paprika
  • 1 ½ teaspoons ground cumin
  • 1 teaspoon salt
  • ½ teaspoon black pepper

Nutrition

Calories: 64kcal | Carbohydrates: 11g | Protein: 3g | Fat: 3g | Saturated Fat: 0.5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 2575mg | Potassium: 401mg | Fiber: 6g | Sugar: 1g | Vitamin A: 4981IU | Vitamin C: 1mg | Calcium: 96mg | Iron: 5mg

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Photography by Nikole from The Travel Palate.

I originally shared this recipe June 2020. Updated June 2024.

Meal Plan (183)

A collage of 5 recipes from meal plan 183.Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Cold Noodle Salad, Mediterranean Meatball Bowl, Steak Kabobs, Tomato Pie and Chicken Taquitos. Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create…

A collage of 5 recipes from meal plan 183.
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Customize this Meal Plan

Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Cold Noodle Salad, Mediterranean Meatball Bowl, Steak Kabobs, Tomato Pie and Chicken Taquitos.

Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create an account (it’s free)!

To save this meal plan to your recipe collection, click here. You can even swap out recipes with your favorites.

A collage of 5 recipes from meal plan 183.

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Monday: Cold Noodle Salad $12.88 (price without protein)

Tuesday: Mediterranean Meatball Bowl $14.27

Wednesday: Steak Kabobs $19.08

Thursday: Tomato Pie $10.74

Friday: Chicken Taquitos $8.04

Shopping list from meal plan 183.

We’ve been sharing 5-day weekly meal plans for many years now and we love the feedback we get from those of you who found our meal plans and who are using them regularly.

Each meal plan has 5 dinner recipes that will serve approximately 4 adults. We’ve tried to be thoughtful about including recipes that the whole family will love as well as varying the recipes to include a variety of different meals so that you’re not having chicken every night!

Why Meal Plan?

If you’re reading this, you probably already have your own ideas about why meal planning is a good idea for your family, but here’s what we think:

1. Prep Ahead Instructions:

Our meal plans come with prep-ahead instructions for every recipe. Even 5 minutes of cutting veggies or prepping a sauce ahead of time will make all the difference in your attitude about making dinner that night. 

2. Budget Information:

Not only are these meal plans FREE but we’ve also included a rough estimate of budget info for each recipes to help you with your grocery planning. You can also swap out recipes and add more budget friendly recipes with just a few clicks. Learn more here.

3. Edit and Customize Meal Plans:

We know families each have unique needs, that’s why we’ve worked hard to make our meal plans fully customizable. You can swap out recipes, change serving sizes, and change the shopping list. Learn more here.

4. New Meal Plans Each Week:

There’s a new meal plan EVERY WEEK and we offer low carb, budget, and seasonal meal plans too. 

5. Get Weekly Meal Plans Sent Straight To Your Inbox:

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Click the link below to print out your shopping list, and you’re ready to go!

**NOTE: You’ll notice the shopping list includes categories like “pantry staples”, and “spices”. Hopefully, those are items you already have on hand, and you can cross them off of the list.

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cropped-Hawaiiian-Bowls-Web-8.jpgDay 1
Day 2
Mongolian beef on a plate with rice and chopped green onion on top.Day 3
Chicken Fajita Pasta served in a skillet with a scoop of salsa on top.Day 4
Five chicken taquitos lined on a plate with a bowl of salsa on the side.Day 5

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The BEST Black Bean Burgers

Black bean burger served in a hamburger bun topped with sauce, tomato and avocado.Our homemade Black Bean Burger recipe is packed with protein, fiber, and on the table in just 30 minutes. Best of all, it’s so flavorful and good, you wont miss the meat. Want more vegetarian recipes? Try Pupusas, Vegetarian Stuffed Peppers, Veggie Enchiladas, or a Buddha Bowl! How to Make Black Bean Burgers: Chop Vegetables:…

Black bean burger served in a hamburger bun topped with sauce, tomato and avocado.

Our homemade Black Bean Burger recipe is packed with protein, fiber, and on the table in just 30 minutes. Best of all, it’s so flavorful and good, you wont miss the meat.

Want more vegetarian recipes? Try Pupusas, Vegetarian Stuffed Peppers, Veggie Enchiladas, or a Buddha Bowl!

The BEST Black Bean Burger on a hamburger bun with chipotle mayo, lettuce, tomato, and avocado.

The best Black Bean Burgers you’ll ever make.

I’ve had my share veggie burgers and I can promise you this Black Bean Burger has it all; flavor packed, holds together like a regular burger, affordable, and easy to make. Plus each patty has 12 grams of protein, plenty of fiber, and is much lower in fat and cholesterol than your traditional ground beef burger.

How to Make Black Bean Burgers:

Chop Vegetables: use a food processor to very finely mince the bell pepper, onion, and garlic. Transfer veggie mixture to a fine mesh strainer then press out as much excess liquid as possible.

Mash Beans: Drain and rinse black beans then blot with paper towel to remove extra water. Mash well with fork.

Two images showing green bell pepper, onion, and garlic finely chopped in a food processor, then black beans mashed in a glass mixing bowl.

Form Patties: Add veggie mixture to bowl with black beans and mix in spices and beaten egg. Stir in breadcrumbs. Divide mixture into 4 or 5 portions and form into patties.

Two images showing all the ingredients in a bowl for homemade Black Bean Burgers before and after they are combined.

To Grill: Oil your grill then add the black bean burger patties and cook for about 4-5 minutes on each side.

To cook in Oven: bake on a lined baking sheet, at 375 degrees F for 10 minutes on each side.

To cook on Stovetop: cook patties in a greased grill pan or skillet over medium heat, for 4-5 minutes on each side.

Two images showing simple black bean burgers being grilled, then after it's on a hamburger bun with toppings, with the top bun removed to show the toppings.

Serve: on a hamburger bun or in a lettuce wrap with chipotle mayo and your favorite toppings like lettuce, tomatoes, cheese, avocado, onion, sautéed mushrooms, jalapeños, or pickles.

Make Ahead and Freezing Instructions:

To Make Ahead: Assemble black bean burger patties and keep covered in the refrigerator until ready to cook.

To Freeze: Place raw or cooked black bean burger patties flat inside a freezer safe bag or container with parchment paper in between the layers. Freeze for up to 3 months. Thaw completely before cooking, or cook from frozen, over medium heat.

Serve With:

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The BEST Black Bean Burger on a hamburger bun with chipotle mayo, lettuce, tomato, and avocado.
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The BEST Black Bean Burger

This homemade Black Bean Burger recipe is packed with protein and fiber, and on the table in just 30 minutes. They're inexpensive and absolutely delicious.
Course Main Course
Cuisine American, Vegetarian
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 5
Calories 365kcal
Author Lauren Allen
Cost 5

Ingredients

Black Bean Burger:

  • 15 ounce can black beans , drained and rinsed
  • 1/2 green bell pepper
  • 1/2 small onion
  • 2 cloves garlic , peeled
  • 1 large egg *, beaten
  • 2/3 cup whole wheat breadcrumbs
  • 1 Tablespoon chili powder
  • 1 teaspoon ground cumin
  • salt and freshly ground black pepper , to taste
  • 4 hamburger buns
  • desired burger toppings: lettuce, tomato, etc.

Chipotle Mayo Sauce:

US Customary – Metric

Instructions

  • Black Beans: Place rinsed and drained black beans in a bowl. If needed, blot them with a paper towel to remove extra moisture. Place in a large bowl and mash well with a fork.
  • Veggies: Use a food processor to mine the bell pepper, onion and garlic. Transfer veggies to a fine mesh strainer and use the back of a spoon to press out excess moisture. (If it's too wet, the burger wont hold together as well.)
  • Combine: Add the strained vegetable mixture to the bowl with the black beans. Add the chili powder, cumin and salt and pepper and stir to combine. Add beaten egg and mix. Stir in bread crumbs.
  • Form Patties: scoop mixture into 4 even sized patties, forming them and pressing flat with your hands.

Cook on Grill, Stove or Oven:

  • To Grill: Cook on well oiled grill over medium heat, for 4-5 minutes on each side.
  • To Cook on Stove: Cook over medium heat in a greased grill pan or skillet for 4-5 minutes on each side.
  • To Cook in Oven: Bake at 375 degrees F on a lightly oiled baking sheet, for 8-10 minutes on each side.
  • Assemble: Serve burgers on a bun or lettuce wrap and top with a spoonful of chipotle mayo, lettuce, tomato, cheese, avocado, or any desired toppings!
  • Chipotle Mayo Sauce: Add all the ingredients to a food processor or blender and puree until smooth. Season with salt and pepper to taste.

Video

Notes

Nutritional information is for burger patty only. 
Make Ahead Instructions: Assemble black bean burger patties and keep covered in the refrigerator until ready to cook.
Freezing Instructions: Place raw or cooked black bean burger patties flat inside a freezer safe bag or container with parchment paper in between the layers. Freeze for up to 3 months. Thaw completely before cooking, or cook from frozen, over medium heat.
Vegan Black Bean Burger: Use a flax egg (1 Tbsp flax meal mixed with 3 Tbsp hot water) instead of egg.
Spicy Black Bean Burger: If you love extra heat, I love adding a little dash of cayenne along with the other spices. Take it to the next level and also whip up some chipotle mayo and top with jalapeños!
Adapted from All Recipes.

Nutrition

Calories: 365kcal | Carbohydrates: 51g | Protein: 12g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 4g | Trans Fat: 0.03g | Cholesterol: 44mg | Sodium: 1603mg | Potassium: 415mg | Fiber: 10g | Sugar: 6g | Vitamin A: 622IU | Vitamin C: 17mg | Calcium: 106mg | Iron: 5mg

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I first shared this recipe March 2016. Updated June 2019, June 2022 and June 2024.

7-Layer Dip

A 7 layer bean dip recipe with seasoned refried beans, guacamole, sour cream, salsa, cheese, olives, and green onions in a 9x13 pan, ready to serve.This easy 7 Layer Dip recipe has seasoned refried beans, guacamole, sour cream, salsa, cheese, olives, and green onion. It is a total classic that everyone is always excited about. Dip recipes are guaranteed party pleasers, like our Buffalo Chicken Dip, Whipped Goat Cheese, Spinach Artichoke Dip, or Easy Homemade Salsa. How to Make 7-Layer…

A 7 layer bean dip recipe with seasoned refried beans, guacamole, sour cream, salsa, cheese, olives, and green onions in a 9x13 pan, ready to serve.

This easy 7 Layer Dip recipe has seasoned refried beans, guacamole, sour cream, salsa, cheese, olives, and green onion. It is a total classic that everyone is always excited about.

Dip recipes are guaranteed party pleasers, like our Buffalo Chicken Dip, Whipped Goat Cheese, Spinach Artichoke Dip, or Easy Homemade Salsa.

A 7 layer bean dip recipe with seasoned refried beans, guacamole, sour cream, salsa, cheese, olives, and green onions in a 9x13 pan, ready to serve.

7-Layer Bean Dip is layers of perfection, ready in minutes.

I think a good ol’ fashioned 7-layer dip is just about the easiest and quickest dip to make. I love how easy it is to prep, with ingredients I usually keep on hand. Everyone loves it, and my kids even eat it with a spoon instead of chips.

How to Make 7-Layer Bean Dip:

Flavor Beans: if using canned refried beans, it’s crucial to give them some extra flavor. We season them with cumin, garlic powder, and chili powder. My mom always used to squirt a little of this green sauce in there too. There are no strong rules here – just make them taste good! It will make a big difference in the end result.

Mash Avocado: Add 1 Tablespoon of lime or lemon juice to prevent the avocado from going brown.

Two images showing seasoning being added to refried beans, and a lemon being squeezed on top of a bowl of mashed avocado.

Layer: Spread the refried beans into an even layer in a platter, then cover with mashed avocados, sour cream, salsa, shredded cheese, olives, and sprinkle the green onion on top. You are welcome to add any more of your favorite toppings. Refrigerate this easy 7 layer dip until ready to serve with tortilla chips, or feel free to eat it plain!

Four images showing a 7 layer dip recipe being layered.

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A 7 layer bean dip recipe with seasoned refried beans, guacamole, sour cream, salsa, cheese, olives, and green onions in a 9x13 pan, ready to serve.
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7 Layer Bean Dip

This easy 7 Layer Dip recipe is a total classic for a reason. It's easy to make, inexpensive and everyone loves it.
Course Appetizer
Cuisine Mexican
Prep Time 15 minutes
Total Time 15 minutes
Servings 10
Calories 239kcal
Author Lauren Allen
Cost $10

Ingredients

  • 2 cans refried beans (black or pinto)
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon garlic powder
  • 3 avocados , peeled and seeded
  • 1 Tablespoon lime juice (or lemon juice)
  • 8 oz sour cream
  • 3/4 cup salsa
  • 1 1/2 cups shredded Mexican blend cheese , cheddar or Monterrey Jack
  • 6 ounces sliced black olives
  • 2 green onions , chopped
  • 1 roma tomato diced, for garnish (optional)
  • tortilla chips , for serving
US Customary – Metric

Instructions

  • Season beans: Add the refried beans to a mixing bowl. Season with chili powder, cumin and garlic powder. Taste and add more seasoning if desired. Spread beans into a single layer on a large serving plate or in a 9×13'' pan.
  • Mash avocado: Add avocado and lemon/lime juice to a bowl and mash well with a fork. Spread into an even layer, over the beans.
  • Layer: Spread cream into an even layer, over the avocado. Dollop small spoonfuls of salsa next. Sprinkle with cheese, olives, and lastly, green onion. We also like to add a diced tomato for garnish (optional).
  • Refrigerate until ready to serve (can be made a day in advance). Serve with tortilla chips.

Video

Notes

Make-Ahead Instructions: 7-layer dip can be made 1 day ahead of time, covered tightly with plastic wrap and stored in the refrigerator.

Nutrition

Calories: 239kcal | Carbohydrates: 15g | Protein: 10g | Fat: 16g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.001g | Cholesterol: 17mg | Sodium: 803mg | Potassium: 432mg | Fiber: 7g | Sugar: 4g | Vitamin A: 598IU | Vitamin C: 8mg | Calcium: 180mg | Iron: 1mg

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I originally shared this recipe September 2017. Updated February 2021 and June 2024.

Cold Noodle Salad

An easy Noodle Salad with chopped veggies shrimp, and a simple vinaigrette, served cold.This delicious Cold Noodle Salad recipe combines lo mein noodles with tons of fresh veg and herbs, and a simple sauce to coat it all. We like to add shrimp, chicken, or tofu for extra protein. If you love pasta salads, you need to try Pesto Tortellini, Italian Pasta Salad, or Chicken Caesar Pasta Salad.…

An easy Noodle Salad with chopped veggies shrimp, and a simple vinaigrette, served cold.

This delicious Cold Noodle Salad recipe combines lo mein noodles with tons of fresh veg and herbs, and a simple sauce to coat it all. We like to add shrimp, chicken, or tofu for extra protein.

If you love pasta salads, you need to try Pesto Tortellini, Italian Pasta Salad, or Chicken Caesar Pasta Salad.

An easy Noodle Salad with chopped veggies shrimp, and a simple vinaigrette, served cold.

A Cold Noodle Salad that’s fresh, healthy, and filling.

I’m really loving the fresh combos in this cold noodle salad, particularly the fresh herbs. It’s also packed full of veggies, it leaves you feeling energized and satisfied. It’s so versatile and can be made as a side dish, or add some chicken, shrimp, or tofu and make it a quick lunch or dinner.

How to make Cold Noodle Salad:

Cook Noodles: Prepare noodles according to package instructions. Drain and rinse with cold water. Toss in a little sesame oil, so they don’t stick, while they cool. Make Dressing: Whisk all dressing ingredients together then set aside.

Two images showing pancit noodles being drained, and a simple soy sauce vinaigrette being whisked in a small bowl.

Combine: Add all salad ingredients to a large bowl then toss to combine. Add noodles and half of the dressing then toss to combine. Add more dressing as needed, to taste.

Two images showing an Asian Cold Noodle Salad inspired recipe with fresh veggies and shrimp, then after the pasta and vinaigrette is added.

Make Ahead and Storage Instructions:

To Make Ahead: I love to make the dressing ahead of time and chop the veggies ahead to help it come together really quickly.

To Store: This is best served day of, but if you have leftovers they will keep in the fridge for a day or two.

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An easy Noodle Salad with chopped veggies shrimp, and a simple vinaigrette, served cold.
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Cold Noodle Salad

Our Cold Noodle Salad recipe is hearty, bright, and full of fresh veggies. We like to add our favorite protein, like shrimp, chicken, or tofu.
Course Lunch, Main Course, Salad
Cuisine asian
Prep Time 15 minutes
Total Time 15 minutes
Servings 8
Calories 384kcal
Author Lauren Allen
Cost $15

Ingredients

  • 8 oz lo mein noodles or Pancit noodles*
  • 1 Tablespoon sesame oil
  • 6 cups fresh kale , finely shredded
  • 1 medium carrot , shredded
  • 1 English cucumber , chopped
  • 1 red bell pepper , thinly sliced
  • 6 green onions , chopped
  • 1 avocado , large, chopped
  • ¼ cup chopped fresh basil
  • ¼ cup fresh cilantro
  • ¼ cup fresh mint leaves
  • ½ cup cashews or peanuts , roughly chopped
  • 2 cups cooked rotisserie chicken , shrimp, steak, or tofu (optional)

Dressing:

US Customary – Metric

Instructions

  • Cook noodles according to package instructions. Drain and rinse with cold water. Toss in a little sesame oil, so they don’t stick, while they cool.
  • Dressing: Whisk all dressing ingredients together then set aside.
  • Assemble: Add all salad ingredients to a large bowl and toss to combine. Add noodles and half of the dressing and toss to combine. Add more dressing as needed, to taste.

Notes

Noodles: You can find lo mein noodles or pancit noodles at Walmart, or on Amazon. You could also use vermicelli rice noodles but add them to the salad immediately after rinsing and draining.

Nutrition

Calories: 384kcal | Carbohydrates: 46g | Protein: 9g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 12g | Cholesterol: 0.2mg | Sodium: 1122mg | Potassium: 451mg | Fiber: 5g | Sugar: 3g | Vitamin A: 3622IU | Vitamin C: 45mg | Calcium: 75mg | Iron: 2mg

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Mediterranean Meatball Bowl

An easy Mediterranean Meatball Bowl served over rice, with turkey meatballs, and topped with fresh veggies and a homemade tzatziki sauce.It’s time for a new bowl recipe and this Mediterranean Meatball Bowl has so much to love, from the flavorful turkey meatballs, fresh cucumbers, tomatoes, and herbs, topped with tzatziki sauce. It deserve status on your regular rotation. If you love 30-Minute Meals, try our Chicken Caprese, Pastalaya, Meatloaf Sandwich, and Boursin Pasta! How to…

An easy Mediterranean Meatball Bowl served over rice, with turkey meatballs, and topped with fresh veggies and a homemade tzatziki sauce.

It’s time for a new bowl recipe and this Mediterranean Meatball Bowl has so much to love, from the flavorful turkey meatballs, fresh cucumbers, tomatoes, and herbs, topped with tzatziki sauce. It deserve status on your regular rotation.

If you love 30-Minute Meals, try our Chicken Caprese, Pastalaya, Meatloaf Sandwich, and Boursin Pasta!

An easy Mediterranean Meatball Bowl served over rice, with turkey meatballs, and topped with fresh veggies and a homemade tzatziki sauce.

Weeknight MVP: Mediterranean Meatball Bowls

If you’ve been around for a minute, you know I have an obsession with bowl recipes. For this meatball bowl we’re using ground turkey meatballs that we load with fresh herbs and flavor. The other ingredients all pair seamlessly for a healthy, protein packed meal that hits the spot every single time. It’s also perfect for picky eaters because everyone can build their bowl how they want.

How to make Mediterranean Meatball Bowls:

Make Tzatziki Sauce Combine
tzatziki sauce ingredients in a bowl and store in the fridge until ready to
assemble bowls.

Shape Meatballs: Add meatballs ingredients in a bowl then mix to combine. Scoop the meat and shape into twelve 2-tablespoon size balls (about 50 grams each).

Two images showing all the ingredients needed for turkey meatballs in a bowl, then after they are shaped and placed on a sheet pan.

Cook Meatballs: For air fryer (recommended), cook at 400 degrees F for 8-10 minutes, turning halfway through (165 degrees F). Alternately, bake meatballs at 375 degrees F, on a lined baking sheet, for about 15 minutes.

Assemble: For each serving, spoon ½ cup rice into a bowl. Top with three mediterranean turkey meatballs, a handful of cucumber and tomato, 2 tablespoons each of hummus and tzatziki sauce, 1 Tablespoon feta, then a sprinkle of fresh parsley.

Two images showing cooked mediterranean turkey meatballs, then after they are served over rice and veggies and tzatziki sauce added for a homemade mediterranean meatball bowl.

Make Ahead and Freezing Instructions:

To Make Ahead: The tzatziki sauce can be made a few days ahead, stored in the fridge. Chop veggies a few hours ahead of time.

To Freeze: Raw or cooked meatballs may be frozen in a freezer safe container for up to 3 months. Thaw raw frozen meatballs in the fridge before cooking according to recipe instructions.

More Bowl Recipes I Love:

An easy Mediterranean Meatball Bowl served over rice, with turkey meatballs, and topped with fresh veggies and a homemade tzatziki sauce.
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Mediterranean Meatball Bowls

Course Main Course
Cuisine Mediterranean
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 412kcal
Author Lauren Allen
Cost $10

Equipment

Ingredients

Meatballs:

Tzatziki Sauce:

For the Bowls:

  • 2 cups cooked brown rice , or jasmine rice
  • 1/2 English cucumber , chopped
  • 1 cup cherry tomatoes , halved
  • 1/2 cup hummus
  • fresh chopped parsley , for garnish
  • ¼ cup feta cheese crumbles
US Customary - Metric

Instructions

  • Tzatziki Sauce: Combine ingredients in a bowl and store in the fridge until ready to assemble bowls.
  • Make Meatballs: Add meatballs ingredients in a bowl and mix to combine. Scoop the meat and shape into twelve 2-tablespoon size balls (about 50 grams each).
  • Cook Meatballs: For air fryer (recommended), cook at 400 degrees F for 8-10 minutes, turning halfway through (165 degrees F). Alternately, bake meatballs at 375 degrees F, on a lined baking sheet, for about 15 minutes.
  • Assemble: For each serving, spoon ½ cup rice into a bowl. Top with three meatballs, a handful of cucumber and tomato, 2 tablespoons each of hummus and tzatziki sauce, 1 Tablespoon feta, and a sprinkle of fresh parsley.

Notes

Yield: Makes 12 meatballs, about 50 grams each
Make Ahead Instructions: The tzatziki sauce can be made several days ahead and veggies chopped hours ahead of time, stored in the fridge.
Freezing Instructions: Raw or cooked meatballs can be frozen in a freezer-safe container for up to 3 months. Thaw raw meatballs completely before cooking as instructed. 

Nutrition

Calories: 412kcal | Carbohydrates: 42g | Protein: 39g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 3g | Trans Fat: 0.03g | Cholesterol: 113mg | Sodium: 969mg | Potassium: 770mg | Fiber: 6g | Sugar: 3g | Vitamin A: 509IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 4mg

Meal Plan (182)

A collage of 5 recipes from meal plan 182.Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Pizza Quesadillas, Chicken Noodle Casserole, Vegetarian Enchiladas, Hamburger Gravy and Italian Grinder Salad. Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create…

A collage of 5 recipes from meal plan 182.
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Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Pizza Quesadillas, Chicken Noodle Casserole, Vegetarian Enchiladas, Hamburger Gravy and Italian Grinder Salad.

Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create an account (it’s free)!

To save this meal plan to your recipe collection, click here. You can even swap out recipes with your favorites.

A collage of 5 recipes from meal plan 182.

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Monday: Pizza Quesadillas $7.31

Tuesday: Chicken Noodle Casserole $15.98

Wednesday: Vegetarian Enchiladas $19.63

Thursday: Hamburger Gravy $8.19

Friday: Italian Grinder Salad $10.47

Shopping list for meal plan 182.

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Each meal plan has 5 dinner recipes that will serve approximately 4 adults. We’ve tried to be thoughtful about including recipes that the whole family will love as well as varying the recipes to include a variety of different meals so that you’re not having chicken every night!

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cropped-Hawaiiian-Bowls-Web-8.jpgDay 1
Day 2
Mongolian beef on a plate with rice and chopped green onion on top.Day 3
Chicken Fajita Pasta served in a skillet with a scoop of salsa on top.Day 4
Five chicken taquitos lined on a plate with a bowl of salsa on the side.Day 5

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Steak Kabobs

A pan of grilled Steak Kabobs with steak, red and yellow bell pepper, and red onion, ready to serve.We enjoy these Steak Kabobs on repeat all summer long, paired with our favorite vegetables for grilling. They make the perfect easy summer dinner or fun addition to a summer BBQ.  Our other go-to grilling recipes include French Onion Burgers, Cedar Plank Salmon, Carne Asada Tacos, and Easy Grilled Pizza. How to make Steak Kabobs:…

A pan of grilled Steak Kabobs with steak, red and yellow bell pepper, and red onion, ready to serve.

We enjoy these Steak Kabobs on repeat all summer long, paired with our favorite vegetables for grilling. They make the perfect easy summer dinner or fun addition to a summer BBQ. 

Our other go-to grilling recipes include French Onion Burgers, Cedar Plank Salmon, Carne Asada Tacos, and Easy Grilled Pizza.

A pan of grilled Steak Kabobs with steak, red and yellow bell pepper, and red onion, ready to serve.

Warning: Insanely Delicious Steak Kabobs May Cause Backyard BBQ Envy

Our steak marinade is my secret weapon to making the best Steak Kabobs. They have the most incredible flavor that pairs well with any summer vegetables. My favorite part is I can prep the kabobs in the morning then have an outdoor summer fun-filled day and come home and it takes 5 minutes to assemble and cook them. We love to make Chicken Kabobs with them as well, and serve with corn on the cob or corn salad, and baked beans or potato salad.

How to make Steak Kabobs:

Marinate Steak: Combine peach juice, oil, dried onion, garlic, soy sauce, and black pepper. Slice steak into 1 inch pieces then place in a gallon size bag. Dump the marinade in the gallon size bag over steak, seal bag, then refrigerate for 1 to 6 hours.

Chop Veggies into 1-inch chunks and set aside.

Two images showing a top sirloin steak cut into cubes and in a plastic bag, marinating then a plate with chopped bell peppers and red onion.

Assemble: Use reusable skewers, or soak bamboo skewers in water for 30 minutes so the sticks don’t burn. Take turns alternating steak and chopped vegetables on the wooden skewers, keeping a little space between each piece.

Grill: Clean grill gates and grease with oil. Heat to medium-high. Place steak kabobs on the grill for a few minutes on each side, rotating (about 8 total minutes– don’t over cook them). Allow kabobs to rest for 5 minutes before serving.

Two images showing the best Steak Kabobs recipe before and after it's grilled.

Make Ahead Instructions:

The steak can marinate for up to 8 hours ahead of time. Chop the veggies hours or a day in advance.

Serve With:

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A pan of grilled Steak Kabobs with steak, red and yellow bell pepper, and red onion, ready to serve.
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Steak Kabobs

Marinated steak kabobs that can be grilled with any of your favorite vegetables.
Course Main Course, Side Dish
Cuisine American
Prep Time 20 minutes
Cook Time 10 minutes
Marinate 2 hours
Total Time 2 hours 30 minutes
Servings 7
Calories 312kcal
Author Lauren Allen
Cost 15

Ingredients

  • 1/2 cup low-sodium soy sauce
  • 1/2 cup peach juice
  • 1/2 cup vegetable or canola oil
  • 1 Tablespoon dried onion flakes
  • 2 cloves garlic , minced
  • freshly ground black pepper , to taste
  • 1 1/2 pounds top sirloin steak , cut into 1'' chunks
  • 2 bell peppers any color, cut into 1'' chunks
  • 1 sweet or purple onion , cut into 1'' chunks
  • metal or bamboo skewers
US Customary – Metric

Instructions

  • Steak Marinate: Combining the soy sauce, peach juice, oil, dried onion flakes, garlic and fresh ground black pepper in a large bowl and whisk to combine. Add steak, tossing to coat. Cover and refrigerate for 1-8 hours.
  • Assemble: If using wooden skewers, soak them in water for 30 minutes. Thread the steak and chopped vegetables alternately onto the wooden skewers, keeping a little space between each.
  • Grill: Clean grill grates and oil. Heat to medium-high. Grill kabobs for just a few minutes on each side (8-10 minutes maximum), according to how well done you like your steak. Allow the kebabs to rest for 5 minutes before serving.

Video

Notes

Steak: I like to use top sirloin since it’s more affordable than filet or tenderloin, but is still thick and high quality!
Vegetables: Sub any other veggies you like including halved mushrooms, zucchini, summer squash.
Make Ahead Instructions: The steak can marinate for up to 8 hours ahead of time. Chop the veggies hours or a day in advance.
To Cook Kabobs in Oven: turn oven to broil on high. Place kabobs on the top oven rack and cook for 7-15 minutes (depending on how well done you like your steak), rotating during cooking.
To Cook Kabobs in Grill Pan or Skillet: Heat pan over medium-high heat. Cook kabobs for several minutes, rotating once or twice, until cooked through.

Nutrition

Calories: 312kcal | Carbohydrates: 10g | Protein: 24g | Fat: 20g | Saturated Fat: 2g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 57mg | Sodium: 718mg | Potassium: 559mg | Fiber: 1g | Sugar: 6g | Vitamin A: 1111IU | Vitamin C: 47mg | Calcium: 43mg | Iron: 2mg

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I originally shared this recipe June 2014. Updated June 2019, June 2021, March 2022, June 2024.