Chocolate Chip Muffins

Three easy Chocolate Chip Muffins on top of little white muffin stands, ready to enjoy.Our easy Chocolate Chip Muffins recipe produces giant, light and fluffy muffins that are better than a bakery! We have tons of other snacks your kids will love, like our Easy Homemade Fruit Pops, No Bake Granola Bars, Strawberry Banana Smoothie, or Chex Mix! How to make Chocolate Chip Muffins: Make Batter: Stir together flour,…

Three easy Chocolate Chip Muffins on top of little white muffin stands, ready to enjoy.

Our easy Chocolate Chip Muffins recipe produces giant, light and fluffy muffins that are better than a bakery!

We have tons of other snacks your kids will love, like our Easy Homemade Fruit Pops, No Bake Granola Bars, Strawberry Banana Smoothie, or Chex Mix!

Three easy Chocolate Chip Muffins on top of little white muffin stands, ready to enjoy.

Bakery-worthy Chocolate Chip Muffins

There’s a simple trick for making Chocolate chip muffins (and any muffins for that matter) rise big and tall, like the beautiful ones at the bakery; it’s all about the baking temp. I tried this recipe many years ago, from Little Sweet Baker, and it’s the BEST! Plus they freeze well, so you can double the batch and stock some in the freezer for lunch boxes or a quick snack.

How to make Chocolate Chip Muffins:

Make Batter: Stir together flour, baking powder, baking soda, salt, and chocolate chips. In a separate bowl, combine melted butter, sugar, eggs, buttermilk, and vanilla. Add the dry ingredients and stir just until combined.

Two images of all of the dry ingredients and chocolate chips needed for the best chocolate chip muffins, then after the muffin batter is finished.

Bake: Divide batter evenly among the 12 muffin cups and bake them at 425°F to start, for 5 minutes, then reduce oven temperature to 375°F and continue baking for 12-15 more minutes. Starting it out hot will make the muffins nice and big just like the bakery!

Two images of freshly baked bakery style chocolate chip muffins on a cooling rack, then after one is cut in half.

Storing and Freezing Instructions:

To Store: Keep cooled muffins in an airtight container or bag with a paper towel underneath and top so they don’t get soggy.

To Freeze: Place cooled muffins in an airtight container or bag in the freezer for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.

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Three easy Chocolate Chip Muffins on top of little white muffin stands, ready to enjoy.
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Chocolate Chip Muffins

This easy Chocolate Chip Muffins recipe yields BIG, light and fluffy muffins that are even better than the bakery.
Course Breakfast, Dessert, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 12
Calories 385kcal
Cost $4

Equipment

Ingredients

Instructions

  • Preheat your oven to 425 degrees and prepare your muffin tin with liners, or grease it well with non-stick cooking spray.
  • Dry Ingredients: In a large bowl, combine  the flour, baking powder, baking soda, salt, and chocolate chips and set it aside.
  • Wet ingredients: In another bowl, mix together the melted butter, sugar, eggs, buttermilk, and vanilla.  
  • Combine: Add the dry ingredients to the wet mixture and use a spatula to gently fold the mixture together, just until combined. Be careful not to over-mix the batter.
  • Bake: Divide the batter evenly among well-greased muffin cups (they will be full to the top). Bake at 425 degrees F for 5 minutes. Then, reduce the oven temperature to 375 degrees F and continue baking for 10-15 more minutes or until a toothpick inserted into the center of a muffin comes out clean. Don't over-bake them or they will be dry.
  • Remove muffins to a wire cooling rack to cool.

Video

Notes

Storing Instructions: Keep cooled muffins in an airtight container or bag with a paper towel underneath and top so they don’t get soggy.
Freezing Instructions: Place cooled muffins in an airtight container or bag in the freezer for up to 3 months. Thaw on your counter or warm for a few seconds in the microwave.

Nutrition

Calories: 385kcal | Carbohydrates: 50g | Protein: 6g | Fat: 18g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 55mg | Sodium: 331mg | Potassium: 198mg | Fiber: 3g | Sugar: 26g | Vitamin A: 326IU | Calcium: 107mg | Iron: 3mg

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I originally shared this recipe March 2019. Updated July 2024.

Recipe from Little Sweet Baker.

Chicken Gyros

A plate with two chicken gyros in pitas, with tzatziki, onion, cucumber and tomato.Our Greek inspired Chicken Gyros recipe is one the whole family begs for! It features juicy marinated chicken on a warm pita, topped with lettuce, red onion, cucumber, and easy tzatziki sauce. Some of my other favorite chicken recipes Try Slow Cooker Chicken Tacos, Chicken Shawarma Bowl, Pastalaya, and BBQ Chicken Drumsticks. How to make…

A plate with two chicken gyros in pitas, with tzatziki, onion, cucumber and tomato.

Our Greek inspired Chicken Gyros recipe is one the whole family begs for! It features juicy marinated chicken on a warm pita, topped with lettuce, red onion, cucumber, and easy tzatziki sauce.

Some of my other favorite chicken recipes Try Slow Cooker Chicken Tacos, Chicken Shawarma Bowl, Pastalaya, and BBQ Chicken Drumsticks.

Two easy Chicken Gyros served on warm pitas and topped with chicken, cucumbers, onion, lettuce, and tzatziki sauce.

Weeknight Chicken Gyros Magic

There are a few meals I always have top of mind that I know every single person I’m serving will LOVE, and Chicken Gyros is one of them (followed closely by Hawaiian Bowls, and Spaghetti). They are so easy and quick to make, and even the pickiest eater at the table can enjoy a “deconstructed” gyro, with some pita triangles, grilled chicken, cucumber and tomato and a scoop of humus and tzatziki on the side.

If you really want a 10/10 meal though, I strongly recommend making your own pitas. The dough is so quick to make, they only rise for 30 minutes and they are absolutely worth the extra time!

How to make Chicken Gyros:

Make Tzatziki Sauce: Combine all tzatziki ingredients in a small bowl then refrigerate (can be made 1-2 days ahead).

Mix chicken marinade ingredients and pour over chicken. Marinate for at least 1-4 hours.

Two images of all of the ingredients being combined for a homemade tzatziki sauce, then chicken being marinated in a bowl for a chicken gyro recipe.

Grill Chicken: Heat grill to medium heat, then lift chicken from marinade, letting it drip for a few seconds before placing on hot grill. Cook on both sides for a few minutes, flipping once, until cooked through. Rest on a plate then chop into bite-size pieces.

Assemble: Toast or warm your pitas then add chicken, lettuce, tomato, red onion, cucumber, and drizzle with homemade tzatziki sauce.

Grilled Chicken on a plate, then after it's cut into pieces and served on a plate for homemade chicken gyros.

Make Ahead and Freezing Instructions:

To Make Ahead: The tzatziki sauce and marinade can be mixed and stored in separate airtight containers for up to 2-3 days in advance. Chop the onion, cucumber, tomato and romaine a few hours in advance to make dinner go even quicker.

To Freeze: Place raw chicken (preferred method) in marinade in an airtight freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge, then cook according to recipe. Leftover cooked chicken can also be frozen for up to 3 months.

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Chicken Gyros

Our Greek-inspired Chicken Gyros recipe is so satisfying and addicting! It has juicy marinated chicken on a warm pita, topped with lettuce, red onion, cucumber, and easy tzatziki sauce.
Course Main Course
Cuisine Mediterranean
Prep Time 20 minutes
Cook Time 10 minutes
Total Time 30 minutes
Servings 6
Calories 420kcal
Cost $12

Ingredients

Chicken Marinade:

Tzatziki Sauce:

For Serving:

  • 6 pitas , or flatbreads
  • 1 small romaine heart , chopped
  • 1 cup cherry tomatoes , halved
  • 1/2 of a red onion , thinly sliced
  • 1/2 of a English cucumber , thinly sliced
  • crumbled feta cheese , optional

Instructions

  • Tzatziki sauce: combine yogurt, garlic, dill, and lemon juice in a bowl. Stir in diced cucumber and season to taste with salt and pepper. Refrigerate.
  • Chicken Marinade: Add chicken to a large bowl or ziplock bag. Combine marinade ingredients and pour over chicken. Stir well to coat and marinate for 1-4 hours.
  • Grill: Heat grill to medium and oil the grates. Remove chicken from marinade, letting any excess sauce drip off. Grill chicken for a few minutes on each side, flipping once, until cooked through. Remove to a plate to rest before chopping into bite-size pieces.
  • Assemble Gyros: Toast or warm your pitas. Layer with a big scoop of chopped chicken, lettuce, tomato, red onion, cucumber and tzatziki.

Video

Notes

Chicken: I like to buy chicken breast filets, or if the chicken breasts are really thick you can slice them in half, lengthwise (called “butterfly”) to make two thinner pieces. 
Make Ahead Instructions: The tzatziki sauce and marinade can be mixed and stored in separate airtight containers for up to 2-3 days in advance. Chop the onion, cucumber, tomato and romaine a few hours in advance to make dinner go even quicker.
Freezing Instructions: Place raw chicken (preferred method) in marinade in an airtight freezer safe container and freeze for up to 3 months. Thaw overnight in the fridge, then cook according to recipe. Leftover cooked chicken can also be frozen for up to 3 months.

Nutrition

Calories: 420kcal | Carbohydrates: 40g | Protein: 42g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.02g | Cholesterol: 98mg | Sodium: 883mg | Potassium: 924mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1009IU | Vitamin C: 14mg | Calcium: 129mg | Iron: 3mg

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I originally shared this recipe August 2017. Updated May 2020 and July 2024.

Meal Plan (187)

A collage of 5 recipes from meal plan 187.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 Sloppy Joes, Lettuce Wraps, Pesto Tortellini, Taco Salad and Grilled Chicken Burger. Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create an…

A collage of 5 recipes from meal plan 187.

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 Sloppy Joes, Lettuce Wraps, Pesto Tortellini, Taco Salad and Grilled Chicken Burger.

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 187.

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Monday: Sloppy Joes $9.35

Tuesday: Lettuce Wraps $12.13

Wednesday: Pesto Tortellini $17.35

Thursday: Taco Salad $20.50

Friday: Grilled Chicken Burger $11.76

shopping list for meal plan 187.

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!

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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. 

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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.

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

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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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Sheet Pan Pancakes

Easy Sheet Pan Pancakes divided into four quarters of flavors: sprinkles, blueberries, mini chocolate chips, and fresh strawberries and bananas.This easy Sheet Pan Pancakes recipe is baked in the oven, and perfect for a crowd. No flipping multiple batches at the stove and you can add a few different toppings. Do you love pancakes? Try German Pancakes, Whole Wheat Pancakes, Cottage Cheese Pancakes or Pumpkin Pancakes. How to make Sheet Pan Pancakes: Make Pancake…

Easy Sheet Pan Pancakes divided into four quarters of flavors: sprinkles, blueberries, mini chocolate chips, and fresh strawberries and bananas.

This easy Sheet Pan Pancakes recipe is baked in the oven, and perfect for a crowd. No flipping multiple batches at the stove and you can add a few different toppings.

Do you love pancakes? Try German Pancakes, Whole Wheat Pancakes, Cottage Cheese Pancakes or Pumpkin Pancakes.

Easy Sheet Pan Pancakes divided into four quarters of flavors: sprinkles, blueberries, mini chocolate chips, and fresh strawberries and bananas.

Sheet Pan Pancakes make me never want to flip pancakes again.

Breakfast just got a whole lot easier with these Sheet Pan Pancakes! I love that you can make a whole batch at once, with all different toppings and all of the pancakes are done at the same time so everyone can eat together.

My kids love helping make these and choose what toppings to add. Chocolate Chips and sprinkles are always a must before baking, and we keep the fresh strawberries and bananas to top after they’re baked.

How to make Sheet Pan Pancakes:

Make Pancake Batter: Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, and salt. Add buttermilk, eggs and melted butter and mix just until incorporated. Add milk, a little at a time until batter is still thick, but pourable.

Two process photos for making pancake batter for sheet pan pancakes.

Bake: Pour batter into greased 13×18’’ pan (bakers half sheet). Add toppings, if desired. Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup. Serve the best sheet pan pancakes with our homemade pancake syrup.

Sheet pan pancakes in the pan, and then served on a plate, with syrup.

Storage and Freezing Instructions:

To Store: Keep leftover pancakes in the refrigerator for 3-4 days. Reheat for a few seconds in the microwave.

To Freeze: place cooled pancake servings in a freezer-safe container and freeze for up to 3 months. Warm in the microwave from frozen, on defrost setting.

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Easy Sheet Pan Pancakes divided into four quarters of flavors: sprinkles, blueberries, mini chocolate chips, and fresh strawberries and bananas.
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Sheet Pan Pancakes

This easy Sheet Pan Pancakes recipe could not be more simple! Mix up the batter, pour on a baking sheet, add your toppings, and bake.
Course Breakfast, brunch
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 8
Calories 206kcal
Cost $5

Ingredients

Optional Toppings:

Instructions

  • Preheat oven to 425 degrees F.
  • Combine dry ingredients in large bowl: flour, sugar, baking powder, baking soda, salt.
  • Add buttermilk, eggs and melted butter and mix just until wet and dry ingredients are incorporated. You don't want to over-mix the batter. Add milk, a little at a time until batter is still thick, but pourable.
  • Add toppings: Pour batter into greased 13×18’’ pan (bakers half sheet). Add toppings, if desired.
  • Bake at 425 degrees F for about 14-15 minutes. Cut into squares, and serve warm, with syrup.

Notes

Storage Instructions: Keep leftover pancakes in the refrigerator for 3-4 days. Reheat for a few seconds in the microwave.
To Freeze: place cooled pancake servings in a freezer-safe container and freeze for up to 3 months. Warm in the microwave from frozen, on defrost setting.

Nutrition

Calories: 206kcal | Carbohydrates: 30g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.1g | Cholesterol: 55mg | Sodium: 431mg | Potassium: 136mg | Fiber: 1g | Sugar: 6g | Vitamin A: 253IU | Calcium: 129mg | Iron: 2mg

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Cherry Clafoutis

An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. We serve it warm or cold with a dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream. If you love dessert recipes, you have to try Flourless Chocolate Cake, Strawberry Rhubarb Crisp, or Cannoli…

An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.

This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. We serve it warm or cold with a dusting of powdered sugar and a dollop of whipped cream or vanilla ice cream.

If you love dessert recipes, you have to try Flourless Chocolate Cake, Strawberry Rhubarb Crisp, or Cannoli Cake!

An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.

Cherry Clafoutis is the easiest French dessert you can make!

This Cherry Clafouti (pronounced klah-foo-TEE) recipe became an instant family favorite after our friends from France introduced it to us. It’s a dense custard with delicious bites of sweet cherries throughout. It’s traditionally served as dessert, but my mom often made it for Sunday brunch, since it’s not overly sweet.

It’s very easy to make, with basic pantry ingredients and fresh or canned cherries. You could also swap the cherries for plums, prunes, apples, pears, cranberries, or blackberries. C’est délicieux!

How to Make Cherry Clafoutis:

Arrange Cherries: Butter the bottom of a 9 or 10 inch baking dish and arrange cherries evenly at the bottom.

Blend Batter: Add eggs, sugar (reserve 2 tablespoons for later), milk, flour, vanilla, almond extract, and salt. Blend until smooth then pour batter over cherries. Sprinkle reserved 2 Tablespoons sugar on top.

Two images showing fresh, sweet pitted cherries in an oval baking dish and a batter blended in the blender.

Bake and Serve: Bake at 350 degrees F until custard is set (about 35-45 minutes). Check at 30 minutes then loosely cover with foil so it doesn’t get too browned. Once cooled, lightly dust with powdered sugar. Clafoutis is delicious warm, room temp., or cold. Refrigerate leftovers.

Two images showing the best Cherry Clafoutis recipe before and after baking.

Reheating Instructions:

Clafoutis lasts about 3 to 4 days, but is best served within 24 hours. It can be eaten cold or warmed up. Rewarm in the microwave or cover with foil and warm in the oven at 350 degrees F for about 5 to 10 minutes.

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An oval baking dish filled with French Cherry Clafoutis, dusted with powdered sugar and ready to serve.
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Cherry Clafoutis

This French Cherry Clafoutis recipe has a creamy, custard-like texture and sweet bites of cherries throughout. Serve warm or cold with a dusting of powdered sugar.
Course brunch, Dessert, Lunch
Cuisine French
Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings 12
Calories 92kcal
Cost 6

Equipment

Ingredients

  • 1 1/2 cups Fresh sweet cherries* , pitted (or use canned cherries, drained–about 1 can)
  • 3 large eggs , room temperature
  • 1/2 cup all-purpose flour
  • 1/2 cup granulated sugar , plus 2 Tablespoons for topping
  • 1 cup whole milk , or half and half
  • 1 1/2 teaspoons vanilla extract
  • 1/2 teaspoon almond extract
  • 1/4 teaspoon salt
  • powdered sugar , for dusting on top

Instructions

  • Preheat oven to 350 degrees F. Generously butter the bottom of a 9 or 10 inch baking dish or pie plate.
  • Arrange cherries evenly around on bottom of dish.
  • In a blender, add eggs, sugar (reserve 2 Tablespoons), milk, flour, extracts and salt. Blend until smooth. Pour batter over cherries and sprinkle with reserved 2 Tablespoons sugar.
  • Bake for about 35-45 minutes, just until custard is set.Allow to cool for at least 15 minutes before serving. Clafoutis is delicious served warm, room temp or cold.
  • Store leftover cherry clafoutis in the fridge for up to 4 days.

Video

Notes

Cherries: Use fresh, sweet cherries or canned cherries (drained) Frozen cherries can also be used, just make sure you thaw and drain the excess liquid first. Cherry Clafouti is traditionally made with unpitted black cherries but I prefer to use pitted cherries so it’s easier to eat. If you decide to use unpitted cherries, make sure your guests are aware.
Variations: Clafoutis can also be made with plums, prunes, apples, pears, cranberries, or blackberries.
Reheating Instructions: Clafoutis lasts about 3 to 4 days, but is best served within 24 hours. It can be eaten cold or warmed up. If you choose to reheat it, microwave it in 15-second intervals until warm, or cover it with foil and bake in the oven at 350 degrees F for about 5 to 10 minutes.
 
 
 

Nutrition

Calories: 92kcal | Carbohydrates: 16g | Protein: 3g | Fat: 2g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 49mg | Sodium: 75mg | Potassium: 102mg | Fiber: 1g | Sugar: 12g | Vitamin A: 112IU | Vitamin C: 1mg | Calcium: 34mg | Iron: 1mg

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I originally shared this recipe March 2021. Updated July 2024.

Frozen Yogurt Recipe

A homemade Frozen Yogurt recipe made with fresh strawberries, scooped and served in a bowl.This homemade Frozen Yogurt recipe can easily be made at home with only FOUR ingredients and no special equipment. Customize it by using any frozen fruit combination. Want more healthy snack recipes? Try Homemade Fruit Pops, Chocolate Overnight Oats, Protein Bars, and Cowboy Caviar! How to make Frozen Yogurt: Blend: Add all ingredients to a…

A homemade Frozen Yogurt recipe made with fresh strawberries, scooped and served in a bowl.

This homemade Frozen Yogurt recipe can easily be made at home with only FOUR ingredients and no special equipment. Customize it by using any frozen fruit combination.

Want more healthy snack recipes? Try Homemade Fruit Pops, Chocolate Overnight Oats, Protein Bars, and Cowboy Caviar!

The best Frozen Yogurt recipe made with fresh strawberries, scooped and served in a bowl.

Homemade Frozen Yogurt is my favorite healthy way to beat the heat.

The best part of making frozen yogurt is you don’t have to have an ice cream maker or any special equipment. You can choose any type of fruit flavor, and it’s inexpensive, lower calorie and fat than regular ice cream. Just blend the ingredients and freeze. You won’t believe how easy it is.

For an even healthier treat, try homemade fruit pops!

How to make Frozen Yogurt:

Blend: Add all ingredients to a high-powered blender (ideally with a tamper) or a food processor and blend until smooth. Add an extra spoonful or two of Greek yogurt, if needed, to help it mix.

Two images showing how to make frozen yogurt by blending frozen fruit, plain Greek yogurt, honey, sugar, and vanilla extract.

Freeze for at least 2-3 hours before scooping and serving. Enjoy!

Two images showing a strawberry mixture spread in a loaf pan and frozen, then after the homemade frozen yogurt is scooped and served in a bowl, topped with sprinkles.

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A homemade Frozen Yogurt recipe made with fresh strawberries, scooped and served in a bowl.
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Frozen Yogurt Recipe

This homemade Frozen Yogurt recipe can easily be made at home with only 4 ingredients and no special equipment. Customize it by using any frozen fruit combination.
Course Dessert
Cuisine American
Prep Time 2 hours
Total Time 2 hours
Servings 4
Calories 114kcal
Cost $6

Ingredients

Instructions

  • Add all ingredients to a high-powered blender (ideally with a tamper) or a food processor and blend until smooth. Add an extra spoonful or two of Greek yogurt, if needed, to help it mix.
  • Freeze for at least 2-3 hours before scooping and serving.

Video

Nutrition

Calories: 114kcal | Carbohydrates: 26g | Protein: 3g | Fat: 0.4g | Saturated Fat: 0.04g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Trans Fat: 0.003g | Cholesterol: 1mg | Sodium: 11mg | Potassium: 218mg | Fiber: 2g | Sugar: 22g | Vitamin A: 15IU | Vitamin C: 67mg | Calcium: 47mg | Iron: 1mg

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I originally shared this recipe March 2014. Updated March 2019 and July 2024.

Classic Potato Salad

The best Potato Salad recipe with boiled eggs, celery, and chopped potatoes all covered in a creamy dressing.Our easy Potato Salad recipe is creamy, delicious, and the best side dish at any BBQ! I make it with Yukon Gold Potatoes, hard boiled eggs, pickles, celery, and a creamy homemade dressing. Want more side dishes? I love this Corn Salad, Cucumber Salad, Baked Beans, and Street Corn Pasta Salad. How to make Potato…

The best Potato Salad recipe with boiled eggs, celery, and chopped potatoes all covered in a creamy dressing.

Our easy Potato Salad recipe is creamy, delicious, and the best side dish at any BBQ! I make it with Yukon Gold Potatoes, hard boiled eggs, pickles, celery, and a creamy homemade dressing.

Want more side dishes? I love this Corn Salad, Cucumber Salad, Baked Beans, and Street Corn Pasta Salad.

The best Potato Salad recipe with boiled eggs, celery, and chopped potatoes all covered in a creamy dressing.

Forget the Burgers, This Classic Potato Salad is the Real Star of the BBQ

There are so many reasons to love a good ol’ classic potato salad, and our recipe has the yummiest sauce, and flavor combo, making it deserving of its position as a summer BBQ staple. (It’s always so hard to choose between this traditional potato salad recipe, and our baked potato salad recipe. They are different, and both fantastic!) I love that I can potato salad ahead of time and keep it in the fridge until ready to serve.

How to make Potato Salad:

Boil Potatoes: Place whole, unpeeled potatoes in a large pot of water. When it comes to a boil, lower heat and simmer for 10-15 minutes, until potatoes are fork tender. Drain water from pot, leaving potatoes inside, then cover with a lid so they can steam for 5-10 more minutes. Peel potatoes, if desired, then cut into 1-inch chunks.

Make Potato Salad Dressing: Combine egg yolks, mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper in a bowl.

Combine: Pour dressing over the potatoes. Add chopped egg whites, celery, onion, and pickles. Stir well then cover and refrigerate for a few hours until ready to serve.

Make Ahead and Storage Instructions:

To Make Ahead: potato salad can be made 1-2 days ahead of time. It tastes best if refrigerated for at least a few hours before serving. Store leftover potato salad in the fridge for up to 5 days.

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Classic Potato Salad

An easy, Classic Potato Salad recipe that's creamy, delicious, made with Yukon Gold Potatoes, hard boiled eggs, pickles, celery, and a creamy homemade dressing.
Course Side Dish
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Refrigerate 2 hours
Total Time 35 minutes
Servings 10
Calories 298kcal
Cost 8

Ingredients

For the salad

  • 3 pounds Yukon Gold Potatoes
  • 4 hard boiled eggs
  • 1 cup mayonnaise
  • 1/4 cup buttermilk
  • 2 Tablespoons yellow mustard (or half dijon)
  • 2 dill pickles , finely chopped, + splash of pickle juice
  • salt and pepper
  • 2 ribs celery , chopped
  • 1/4 cup red onion , chopped

Instructions

  • Boil and Chop Potatoes: Place the whole, unpeeled potatoes in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are fork tender. Drain the water completely from the pot and then cover the pot with a lid to allow the potatoes to steam for 5-10 minutes. Peel potatoes, if desired, and cut them into ½ inch chunks.
  • Make Dressing: Separate egg yolks from the whites of the hard boiled eggs and place the yolks in a bowl. Mash the yolks with a fork and then stir in the mayonnaise, buttermilk, mustard, a splash of pickle juice, and salt and pepper, to taste.
  • Assemble: Pour the dressing over the warm potatoes. Chop the egg whites and add them to the potatoes along with the celery, onion, and pickles. Stir well, cover, and refrigerate for a few hours to allow the flavors to blend.

Video

Notes

Make Ahead Instructions: potato salad can be made 1-2 days ahead of time. It tastes best if refrigerated for at least a few hours before serving. Store leftover potato salad in the fridge for up to 5 days.

Nutrition

Calories: 298kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 85mg | Sodium: 326mg | Potassium: 656mg | Fiber: 3g | Sugar: 2g | Vitamin A: 193IU | Vitamin C: 28mg | Calcium: 48mg | Iron: 1mg

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*I first shared this recipe in May 2013. Updated May 2019, May 2023 and July 2024.

Chia Pudding

Overnight Chia Pudding recipe in a jar topped with granola and berries, ready to enjoy.Our Chia Pudding recipe is a healthy breakfast or snack option that tastes like dessert, but is packed with protein, fiber, and healthy fats. It only takes a few minutes to prep and we enjoy it best topped with berries and granola. Try some of our other healthy breakfasts like Chocolate Overnight Oats, Protein Waffles,…

Overnight Chia Pudding recipe in a jar topped with granola and berries, ready to enjoy.

Our Chia Pudding recipe is a healthy breakfast or snack option that tastes like dessert, but is packed with protein, fiber, and healthy fats. It only takes a few minutes to prep and we enjoy it best topped with berries and granola.

Try some of our other healthy breakfasts like Chocolate Overnight Oats, Protein Waffles, Cottage Cheese Pancakes, or Strawberry Overnight Oats!

Overnight Chia Pudding recipe in a jar topped with granola and berries, ready to enjoy.

Breakfast, Snack, Dessert…Chia Pudding is the healthy treat that does it all.

I’m that girl always looking for a breakfast, post work-out snack, or late-night treat that’s healthy, but also curbs my sweet tooth, and this homemade Chia Pudding hits the spot every time. It tastes like a creamy treat, but is full of fiber, healthy fats, and I add a scoop of protein powder so it keeps me fuller longer. It’s a great option if you’re tracking macros or just trying to eat more protein. Make a big batch because it will last all week. I love to top it with fresh berries and my favorite granola.

How to make Chia Pudding:

Combine: Add milk, chia seeds, protein powder, agave, and vanilla to a bowl or jar and stir well. Set aside for 10 minutes, then stir again—the seeds should have started to gel. Cover and refrigerate for at least one hour, or overnight. Keep in the fridge for up to 5 days.

Two images showing how to make chia pudding by dumping all of the ingredients in a glass bowl, then after it's stirred.

Serve with berries and granola on top. If you love this recipe, make sure to try my Chocolate Overnight Oats, Strawberry Overnight Oats, and Pitaya Bowl!

Two images showing the best Chia Pudding in two glass jars, then after granola and berries are added on top.

More High Protein Recipes:

Chocolate Overnight Oats

Vanilla Protein Shake

Breakfast Quesadillas

Protein Crepes, Protein Mug Cake and Protein Ice Cream from our Macro E-Cookbooks

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Overnight Chia Pudding recipe in a jar topped with granola and berries, ready to enjoy.
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Chia Pudding

Our easy and delicious Chia Pudding recipe is our favorite healthy breakfast, post-workout snack, or treat, topped with granola and berries. It's packed protein, fiber, and healthy fats.
Course Breakfast, brunch, Snack
Cuisine American
Prep Time 15 minutes
Refrigerate 1 hour
Total Time 1 hour 15 minutes
Servings 2
Calories 210kcal
Cost $2

Ingredients

  • 1 1/4 cups almond milk , oat milk, or any milk of choice
  • ¼ cup chia seeds
  • 1/4 cup vanilla protein powder
  • 1 Tablespoon pure maple syrup , or agave
  • 1 teaspoon vanilla extract
  • ½ cup fresh chopped berries , for topping
  • ¼ cup healthy granola , for topping

Instructions

  • Mix ingredients: Add milk, chia seeds, protein powder, agave, and vanilla to a bowl or jar and stir well. Set aside for 10 minutes, then stir again—the seeds should have started to gel.
  • Cover and refrigerate for at least one hour, or overnight. Chia pudding will keep in the fridge for up to 5 days.
  • Enjoy: Top with fresh berries and a sprinkle of granola.

Notes

*Nutritional info is for chia pudding only (does not include toppings). 
Servings size is about ¾ cup
Make Ahead Instructions: Chia pudding can be made ahead, stored in the fridge for up to 5 days. 

Nutrition

Calories: 210kcal | Carbohydrates: 19g | Protein: 13g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 1g | Trans Fat: 0.03g | Cholesterol: 28mg | Sodium: 242mg | Potassium: 167mg | Fiber: 8g | Sugar: 7g | Vitamin A: 11IU | Vitamin C: 0.3mg | Calcium: 402mg | Iron: 2mg

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Meal Plan (186)

A collage of 5 recipes from meal plan 186.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 Salmon Tacos, Turkey Burgers, Cheese Enchiladas, Cottage Pie and Thai Chicken Lettuce Wraps. 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 186.

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 Salmon Tacos, Turkey Burgers, Cheese Enchiladas, Cottage Pie and Thai Chicken Lettuce Wraps.

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 186.

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Monday: Salmon Tacos $25.79

Tuesday: Turkey Burger $6.64

Wednesday: Cheese Enchiladas $9.38

Thursday: Cottage Pie $20.70

Friday: Thai Chicken Lettuce Wraps $11.70

Shopping list for meal plan 186.

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.

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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.

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

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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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Turkey Burgers

Two turkey burgers served in buns, topped with avocado, lettuce and onion.Our Turkey Burger recipe is so flavorful and juicy it rivals any beef burger, (and it’s healthier and protein packed). Cook them on the grill, stove, or in the oven and is ready in just 20 minutes! If you’re a burger fanatic, try our French Onion Burgers, Quinoa Burgers, Greek Burgers with Feta Aioli, Classic…

Two turkey burgers served in buns, topped with avocado, lettuce and onion.

Our Turkey Burger recipe is so flavorful and juicy it rivals any beef burger, (and it’s healthier and protein packed). Cook them on the grill, stove, or in the oven and is ready in just 20 minutes!

If you’re a burger fanatic, try our French Onion Burgers, Quinoa Burgers, Greek Burgers with Feta Aioli, Classic Hamburger, or Black Bean Burger.

I’d choose this Turkey Burger, every time.

I feel like Turkey burgers get a bad wrap, because they’re often flavorless, so consider this recipe my mission to change your mind. These Turkey burgers are just incredible, with the BEST seasoning combo so they taste just as good as classic beef burgers we all love. Plus turkey is leaner than ground beef so it’s a burger you can feel good about eating.

How to make a Turkey Burger:

Make Patties: Gently combine turkey burger ingredients, being careful not to over-mix the meat. Shape into ½ inch thick patties. Use your thumb to make an indention in the center of each patty.

Freeze: Place turkey patties in the freezer for 20 minutes before grilling to help them keep their shape.

Grill: Place on hot greased grill and cook for a few minutes on each side, until 160F on a meat thermometer.

Serve on buns, with desired toppings and condiments of your choice.

Assemble Burgers: Spread Condiments to the bun, like mayonnaise, ketchup, mustard, or BBQ sauce.

Add toppings: lettuce, tomato, onion, pickles, avocado, bacon, sautéed mushrooms.

Recipe Variations:

  • Protein Style: Wrap your juicy turkey burger in a Boston bib lettuce cup with all of your favorite toppings.
  • Spicy Turkey Burger: Mix in a diced jalapeño pepper and mix it into the patty mixture in step 1.
  • Black and Bleu Turkey Burger: Add ¾ cup bleu cheese crumbles to the turkey patty mixture in Step 1. Brown onions in a skillet with butter then place on top of the cooked turkey burger when serving.
  • Gluten Free: Substitute almond flour for bread crumbs and use your favorite gluten free bun.

Make Ahead and Freezing Instructions:

To Make Ahead: Form raw turkey burger patties. Place patties on a parchment lined baking sheet and cover with plastic wrap. Refrigerate up to 1 day before cooking.  

To Freeze: Form raw turkey burger patties. Place patties on a parchment lined baking sheet and “flash freeze” for one hour. Once paritally frozen, layer patties in a freezer safe bag or container, with parchment paper between each, for up to 3 months. Cook from frozen, or thaw before cooking.

Best Side Dishes for Turkey Burgers:

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Two turkey burgers served in buns, topped with avocado, lettuce and onion.
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Turkey Burgers

The best Turkey Burger recipe is juicy, flavorful, and can rival any beef burger! It can be cooked on the grill, stove, or in the oven and is ready in just 20 minutes!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4
Calories 353kcal
Cost $8

Ingredients

For serving:

  • 4 hamburger buns
  • Condiments: ketchup, mustard, mayonnaise, BBQ sauce
  • Toppings: lettuce, tomato, onion, pickles, avocado, bacon, sauteed mushrooms, jalapeños

Instructions

  • Mix together ground turkey, garlic powder, onion powder, ketchup, mustard, Worcestershire sauce, salt and pepper, egg and breadcrumbs in a mixing bowl, just until combined.
  • Shape into 4 turkey burger patties about ½ inch thick. (they will be really wet). Use your thumb to make a depression in the center of each patty and place on a plate lined with parchment.
  • Freeze patties for 20 minutes, to help them hold their shape on the grill.
  • Grill: Clean grill grates and grease well with oil. Heat to medium high. Add turkey burgers and grill for a few minutes on each side, until 160 degrees F.
  • Serve on buns, with the condiments and toppings of your choice.

Video

Notes

*Nutritional label is for one turkey burger patty.
Stovetop Instructions: Spray a large pan generously with cooking spray and heat over medium-high. Once hot, cook patties for 4-5 minutes on each side.
Protein Style: Wrap your juicy turkey burger in a Boston bib lettuce cup with all of your favorite toppings.
Spicy Turkey Burger: Mix in a diced jalapeño pepper and mix it into the patty mixture in step 1.
Black and Bleu Turkey Burger: Add ¾ cup bleu cheese crumbles to the turkey patty mixture in Step 1. Brown onions in a skillet with butter then place on top of the cooked turkey burger when serving.
Gluten Free: Substitute almond flour for bread crumbs and use your favorite gluten free bun.
Make Ahead Instructions: Form raw turkey burger patties. Place patties on a parchment lined baking sheet and cover with plastic wrap. Refrigerate up to 1 day before cooking.  
To Freeze: Form raw turkey burger patties. Place patties on a parchment lined baking sheet and “flash freeze” for one hour. Once paritally frozen, layer patties in a freezer safe bag or container, with parchment paper between each, for up to 3 months. Cook from frozen, or thaw before cooking.

Nutrition

Calories: 353kcal | Carbohydrates: 31g | Protein: 28g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 0.1g | Cholesterol: 125mg | Sodium: 920mg | Potassium: 367mg | Fiber: 1g | Sugar: 5g | Vitamin A: 175IU | Vitamin C: 1mg | Calcium: 115mg | Iron: 4mg

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