Author: Lauren Allen

Italian Grinder Chopped Salad

Italian Grinder Salad with all of the ingredients chopped, served in a large bowl.This Italian Grinder Chopped Salad recipe has all the ingredients we love from our favorite Italian Grinder Sub, in delicious Salad form. There’s so much flavor packed in every bite. Looking for more salad recipes? I recommend these 4 Mason Jar Salads, Cheeseburger Salad, and Asian Chicken Salad! Grinder Salad Ingredients: How to make an…

Italian Grinder Salad with all of the ingredients chopped, served in a large bowl.

This Italian Grinder Chopped Salad recipe has all the ingredients we love from our favorite Italian Grinder Sub, in delicious Salad form. There’s so much flavor packed in every bite.

Looking for more salad recipes? I recommend these 4 Mason Jar Salads, Cheeseburger Salad, and Asian Chicken Salad!

An Italian Grinder Salad recipe, all chopped and served in a large bowl.

Italian Grinder Chopped Salad

I love a good lunchtime salad that’s truly “meal” worthy and this Italian Grinder Chopped Salad always leaves me full and satisfied.

I like to make sure everything is chopped into very small pieces, so you get tons of flavor in every single bite. Plus, it’s super high protein, hearty, and filling. If you want more high protein recipes, check out my Macro E-Cookbooks.

Grinder Salad Ingredients:

All of the chopped ingredients needed to make a grinder salad.

How to make an Italian Grinder Chopped Salad:

Chop all salad ingredients small, and uniformly to achieve the best flavor in every single bite. Combine in a bowl. Drizzle salad dressing on top, toss, and enjoy immediately.

Two images of all of the ingredients needed for a grinder salad, all chopped on a plate, then after it's all tossed together in a dressing.

Make Ahead Instructions:

To Make Ahead: Chop and prep salad up to a few days ahead of time (depending on freshness of ingredients), and wait to add dressing until serving.

More Healthy Lunch Ideas:

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Italian Grinder Salad with all of the ingredients chopped, served in a large bowl.
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Italian Grinder Chopped Salad

This Italian Grinder Chopped Salad recipe takes all the ingredients (except the bread) from your favorite Italian Grinder Sub and chops them all in a delicious salad! It's bold and packed with flavor in every bite!
Course Lunch, Main Course
Cuisine American
Prep Time 15 minutes
Total Time 15 minutes
Servings 2
Calories 413kcal
Author Lauren Allen
Cost $6

Ingredients

  • 4 cups Iceberg lettuce , finely chopped
  • 2 oz salami , chopped
  • 2 oz turkey pepperoni slices , chopped
  • 4 oz Deli sliced turkey , chopped
  • 1/4 cup black olives , chopped
  • 1/4 cup red onion , chopped
  • 1/2 cup cherry tomatoes , chopped
  • 1/4 cup shredded cheese
  • 1/4 cup Italian dressing
  • 1/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
  • 1/4 teaspoon Italian seasoning
US Customary – Metric

Instructions

  • Finely chopped all ingredients to achieve best combination of flavors In every bite. Combine salad ingredients in a bowl. Toss with dressing.

Notes

Make Ahead Instructions: Chop and prep salad up to a few days ahead of time (depending on freshness of ingredients), and wait to add dressing until serving.

Nutrition

Calories: 413kcal | Carbohydrates: 16g | Protein: 29g | Fat: 26g | Saturated Fat: 8g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 89mg | Sodium: 2793mg | Potassium: 714mg | Fiber: 3g | Sugar: 9g | Vitamin A: 1094IU | Vitamin C: 14mg | Calcium: 162mg | Iron: 3mg

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Meal Plan (181)

A collage of 5 recipes from meal plan 181.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 Egg Roll in a Bowl, One Pan Garlic Parmesan Chicken & Veggies, Pink Sauce Pasta, Fajitas and Stromboli. Did you know you can SAVE your favorite recipes and ANY of…

A collage of 5 recipes from meal plan 181.
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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 Egg Roll in a Bowl, One Pan Garlic Parmesan Chicken & Veggies, Pink Sauce Pasta, Fajitas and Stromboli.

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 181.

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Monday: Egg Roll in a Bowl $10.56

Tuesday: One Pan Garlic Parmesan Chicken & Veggies $12.48

Wednesday: Pink Sauce Pasta $12.44

Thursday: Fajitas $8.53

Friday: Stromboli $20.87

Shopping list for meal plan 181.

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.

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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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Marinated Flank Steak

The best Marinated Flank Steak recipe on a cutting board with half of it sliced into thin strips.This has been our favorite Marinated Flank Steak recipe for decades. It’s only 5 ingredients and so easy and quick. More of our favorite grilling recipes include Tahini Chicken Bowls, Pork Tenderloin, Cedar Plank Salmon, or Grilled Pizza! How to make Marinated Flank Steak: Steak Marinade: Add oil, soy sauce, peach juice, minced onion, and…

The best Marinated Flank Steak recipe on a cutting board with half of it sliced into thin strips.

This has been our favorite Marinated Flank Steak recipe for decades. It’s only 5 ingredients and so easy and quick.

More of our favorite grilling recipes include Tahini Chicken Bowls, Pork Tenderloin, Cedar Plank Salmon, or Grilled Pizza!

The best Marinated Flank Steak recipe on a cutting board with half of it sliced into thin strips.

We can’t stop making Marinated Flank Steak

I have to give credit for this Marinated Flank Steak recipe to my Mom, who perfected it decades ago. It made regular appearances on our Sunday dinner table for as long as I can remember!

The flank steak marinade can be made ahead of time, with ingredients I always have on hand, and the taste is incomparable. Plus, flanks steak cooks quickly, so it’s one of the easiest things you can grill. Be sure to check out all of my tips for how to grill a steak!

How to make Marinated Flank Steak:

Steak Marinade: Add oil, soy sauce, peach juice, minced onion, and parsley to a large Ziploc bag, or container. Add the steak then marinate for 3-6 hours.

Two images showing a simple flank steak marinade in a ziploc bag and then after the steak is freshly grilled.

Grill: Flank steak is a thin cut of meat and you want to sear the outsides without overcooking the inside. Make sure the grill is preheated hot. And keep in mind the steak will continue to cook as it rests off the grill. We cook our flank steak on high heat for 3-4 minutes per side.

A chart with temperatures to cook steak and steak doneness guidelines

Rest the grilled flank steak for 5-10 minutes, covered with aluminum foil to keep warm.

To Serve: Slice meat across the grain, at a diagonal, in VERY THIN slices.

Two images showing a grilled flank steak sliced on a cutting board and then served on a plate next to a simple green salad.

Recipe Variations:

  • Marinated Flank Steak Fajitas: Slice a couple bell peppers and an onion then season with salt and pepper. Cook on a very hot skillet or grill pan with oil for a few minutes. Serve flank steak and grilled vegetables in a warm flour tortilla topped with Pico de Gallo, guacamole, sour cream, and garnish with cilantro.
  • Marinated Flank Steak Tacos: Serve flank steak in a warm corn tortilla topped with Pico de Gallo or 5 minute salsa, avocado, and other favorite toppings.
  • Steak Salad: Serve on a bed of greens, with red onion, avocado, cherry tomato, cucumber, grilled corn, gorgonzola or bleu cheese.

Serve With:

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The best Marinated Flank Steak recipe on a cutting board with half of it sliced into thin strips.
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Marinated Flank Steak

This Marinated Flank Steak recipe has been a family favorite for decades, made with only 5 simple ingredients, and the flavor is the BEST!
Course Main Course
Cuisine grilling, steak
Prep Time 5 minutes
Cook Time 8 minutes
Total Time 13 minutes
Servings 6
Calories 159kcal
Author Lauren Allen
Cost 10

Equipment

Ingredients

US Customary – Metric

Instructions

  • Marinade: Add oil, soy sauce, peach juice, minced onion and parsley to a large ziplock bag. Add the flank steak to the bag, seal it, and lay it flat in your fridge to marinate for 3-6 hours.
  • Grill: Remove steak from the fridge about 20 minutes before grilling. Heat grill to high heat.
  • Clean and oil grill grates and add steak, discarding the marinade. Cook for 3-4 minutes, then flip to the other side and cook for 3-4 more minutes, or until desired doneness: 125 to 130°F for rare, 140°F for medium rare, and 150°F for medium.
  • Rest: Remove steak, cover with foil and rest for 5-10 minutes before slicing into very thin pieces, against the grain.

Video

Notes

Peach Juice: You could even use one (14 oz) can of sliced peaches and puree the entire can–peaches, juice and all. Or sub White grape juice, pear juice or apple juice. 

Nutrition

Calories: 159kcal | Carbohydrates: 11g | Protein: 13g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 27mg | Sodium: 1727mg | Potassium: 394mg | Sugar: 5g | Vitamin A: 110IU | Vitamin C: 27.1mg | Calcium: 36mg | Iron: 2mg

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

Cannoli Cake

An easy Cannoli Cake recipe with a slice lifted up to show the layers.Dare I admit I love this easy Cannoli Cake recipe even more than a traditional cannoli? We’ve combined a moist vanilla cake with a light and fluffy whipped ricotta frosting and the end result is spectacular. If you love making fun cakes you have to try our Berry Cake, Lemon Cake, Coconut Cake, or Yellow…

An easy Cannoli Cake recipe with a slice lifted up to show the layers.

Dare I admit I love this easy Cannoli Cake recipe even more than a traditional cannoli? We’ve combined a moist vanilla cake with a light and fluffy whipped ricotta frosting and the end result is spectacular.

If you love making fun cakes you have to try our Berry Cake, Lemon Cake, Coconut Cake, or Yellow Cake.

An easy Cannoli Cake recipe with a slice lifted up to show the layers.

I’m convinced our Cannoli Cake leads to La Dolce Vita

As you’ve guessed from the name, this Cannoli Cake features the same flavors you love from an Italian Cannoli, but in sliceable, shareable, cake form. It’s lightly sweet, creamy and one of my dreamiest cake creations yet.

My favorite part is how simple it is to frost and decorate, with a semi-naked cake vibe and a few chocolate chips. It’s perfect for any gathering or occasion, and easy enough for a novice baker.

How to make a Cannoli Cake:

Make Cake Batter: In a small bowl combine flour, baking powder and salt. Set aside. Combine butter and sugar in the bowl of a stand mixer then mix on medium speed for 3 minutes until light and fluffy. Add eggs and vanilla then mix. Add ⅓ of the flour mixture and mix until combined. Add ½ cup buttermilk and mix. Repeat with flour and buttermilk, ending with flour, until all combined. Fold in mini chocolate chips.

A homemade Cannoli cake batter with buttermilk added then mini chocolate chips poured on top of the batter.

Bake: Pour batter evenly between two 8-inch cake pans. Bake at 350 degrees F for 28-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 5 minutes before inverting onto a cooling rack.

Two images showing a Cannoli birthday cake before and after it's baked.

Torte Cakes: Once cakes have cooled completely, use a sharp serrated knife to slice each cake round in half, horizontally, resulting in 4 thin cake rounds.

Make Frosting: Measure out ricotta, then place it on a plate lined with several paper towels. Place a few paper towels on top of it, and press down to remove some of the moisture from the ricotta. Add ricotta to a mixing bowl with cream cheese and powdered sugar and beat with electric mixers until smooth. In a separate bowl, add heavy cream and vanilla then beat until stiff peaks. Gently fold the whipped cream (and zest, if using) into the ricotta mixture.

Two images showing cannoli cake rounds sliced in half and a homemade whipped frosting.

Assemble: Place one cake round on a cake stand or cake board. Spread about ½ cup frosting on top then apply second cake layer, and spread more frosting. Repeat with remaining cake layers. Spread a thin layer of frosting all around the outsides of the cake. (It will have the look of a naked cake.) I like a little extra frosting on top. Sprinkle mini chocolate chips on top of the best cannoli cake then cover and refrigerate for 1 hour before serving. Enjoy!

Four images showing how to assemble the best cannoli cake recipe until it's ready to serve.

More Desserts to Try:

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An easy Cannoli Cake recipe with a slice lifted up to show the layers.
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Cannoli Cake

This easy Cannoli Cake recipe has our favorite cannoli flavors with a moist vanilla cake and creamy ricotta frosting. It's simple to decorate and great for any occasion.
Course Dessert
Cuisine American, Italian
Servings 16
Calories 446kcal
Author Lauren Allen
Cost $8

Equipment

Ingredients

Ricotta Frosting:

  • 1/3 cup whole milk ricotta cheese
  • 4 oz cream cheese , room temp
  • 1/2 cup heavy whipping cream
  • 2 cups powdered sugar
  • 1 teaspoon vanilla extract
  • 1 teaspoon orange zest , (optional)
  • 1 cup mini chocolate chips , for topping
US Customary – Metric

Instructions

  • Prep pans: Line two 8-in cake pans with parchment paper and spray insides with nonstick cooking spray.
  • Cake Batter: In a small bowl combine flour, baking powder and salt. Set aside. Add butter and sugar to a stand mixer then mix on medium speed for 3 minutes until light and fluffy. Add eggs and vanilla then mix.
  • Add ⅓ of the flour mixture and mix until combined. Add ½ cup buttermilk and mix. Repeat with flour and buttermilk, ending with flour, until all is combined. Fold in mini chocolate chips. Pour batter evenly between the prepared cake pans.
  • Bake at 350 degrees F for 28-35 minutes, or until a toothpick inserted in the center comes out clean. Allow cakes to cool for 5 minutes before inverting onto a cooling rack.
  • Torte Cakes: Once cakes have cooled completely, use a sharp serrated knife to slice each cake round in half, horizontally, resulting in 4 thin cake rounds.
  • Ricotta Frosting: Measure out ricotta then place it on a plate lined with several paper towels. Place a few paper towels on top of it, and press down to remove some of the moisture from the ricotta. Add ricotta to a mixing bowl with cream cheese and powdered sugar then beat with electric mixers until smooth.
  • In a separate bowl, add heavy cream and vanilla then beat until stiff peaks. Gently fold the whipped cream (and zest, if using) into the ricotta mixture.
  • Assemble: Place one baked cake round on a cake stand or cake board. Spread about ½ cup frosting on top. Apply second cake layer, and spread more frosting. Repeat with remaining cake layers. Spread a thin layer of frosting all around the outsides of the cake. (It will have the look of a naked cake.) I like a little extra frosting on top.
  • Sprinkle mini chocolate chips on top of the cake. Cover and refrigerate for 1 hour before serving.

Notes

Freezing Instructions: Wrap the baked and cooled cake rounds in plastic wrap and place in a freezer bag. Freeze for up to 3 months before assembling and frosting cake. The ricotta frosting should not be frozen and is best made day-of. 

Nutrition

Calories: 446kcal | Carbohydrates: 67g | Protein: 6g | Fat: 18g | Saturated Fat: 11g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 58mg | Sodium: 213mg | Potassium: 83mg | Fiber: 1g | Sugar: 50g | Vitamin A: 487IU | Vitamin C: 0.4mg | Calcium: 116mg | Iron: 1mg

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Corn Salad

A Summer corn salad with fresh grilled corn, avocado, bell pepper, and onion ready to serve.Our grilled Corn Salad recipe is always a highlight of Summer and the most beautiful, bright and fresh side dish. It includes fresh grilled corn, onion, bell pepper, and avocado. Great Side Dishes should be easy, but also add a WOW factor, which is why I love these Baked Beans, Macaroni Salad, Ambrosia Salad, or…

A Summer corn salad with fresh grilled corn, avocado, bell pepper, and onion ready to serve.

Our grilled Corn Salad recipe is always a highlight of Summer and the most beautiful, bright and fresh side dish. It includes fresh grilled corn, onion, bell pepper, and avocado.

Great Side Dishes should be easy, but also add a WOW factor, which is why I love these Baked Beans, Macaroni Salad, Ambrosia Salad, or Broccoli Apple Salad.

A bright and colorful Grilled Corn Salad with corn, avocado, bell pepper, onion, and a simple dressing.

My Summer potluck contribution is always Grilled Corn Salad

My mouth waters just thinking about this Summer Corn Salad. It’s made with fresh corn that we give a quick char on all sides, then combine with more fresh veg and a simple dressing. It’s that side dish that instantly elevates any BBQ, and it serves well with anything.

How to make Corn Salad:

Dressing: Whisk dressing ingredients in a bowl and set aside.

Cook Corn: Add 1-2 inches of water to a large skillet. Bring to a boil. Add corn and cook for 3-4 minutes, rotating to cook on all sides. Remove to a plate. Brush corn lightly with olive oil and grill on high heat for a few minutes, rotating it as it cooks, until golden on all sides.

Two images showing corn being grilled and a simple dressing stirred together for an avocado corn salad.

Assemble: Cut corn off the cob and add it to a bowl. Add remaining ingredients and drizzle with desired amount of dressing. Toss the fresh corn salad then serve!

Two images showing all the ingredients in a bowl for a summer corn salad, then after the dressing is added and it's tossed together.

Make Ahead Instructions:

To Make Ahead: I love to prep any steps I can, in advance, to help the dish come together quickly. For this recipe, you can chop all the veggies and make the dressing ahead of time, just keep them in the fridge. Wait to add the avocado and pour on the dressing until ready to serve. You can also grill the corn and cut from the cob ahead of time, stored in the fridge.

Corn Salad makes a great side dish with:

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A Summer corn salad with fresh grilled corn, avocado, bell pepper, and onion ready to serve.
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Corn Salad

This Summer Corn Salad recipe is beautiful and easy, made with fresh or frozen grilled corn, tons of colorful veg and a fresh, light dressing.
Course Salad, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes
Servings 6
Calories 189kcal
Author Lauren Allen
Cost $8

Ingredients

  • 6-8 ears corn on the cob (or see notes for frozen corn)
  • 2 Tablespoons olive oil
  • 1/4 red onion , diced
  • 1/2 red bell pepper , chopped
  • 1 avocado

Dressing:

US Customary – Metric

Instructions

  • Whisk dressing ingredients together and set aside.
  • Cook corn: Add 1-2 inches of water to a large skillet. Bring to a boil. Add corn and cook for 3-4 minutes, rotating to cook on all sides. Drain. Heat grill on medium-high heat. Brush corn lightly with olive oil and grill for a few minutes, rotating it as it cooks, until golden on all sides.
  • Allow corn to cool and then cut corn off of the cob and add to a bowl.
  • Assemble: Add salad ingredients to a bowl and drizzle with desired amount of dressing. Toss to combine.

Video

Notes

Make Ahead Instructions: Make dressing up to 1 week ahead. Chop veggies (excluding avocado) 1-2 day in advance, stored in the fridge with a paper towel under them to absorb excess moisture. Grill corn and cut from the cob up to a day ahead of time, stored in the fridge.
To use frozen corn, I recommend using Trader Joes fire roasted corn, if possible. Thaw frozen corn and then cook in a skillet on high, until lightly charred.
  •  

Nutrition

Calories: 189kcal | Carbohydrates: 5g | Protein: 1g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 14g | Sodium: 15mg | Potassium: 204mg | Fiber: 3g | Sugar: 2g | Vitamin A: 361IU | Vitamin C: 16mg | Calcium: 8mg | Iron: 0.4mg

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I originally shared this recipe June 2019. Updated June 2022 and June 2024.

Air Fryer Tofu

A plate of crispy air fryer tofu with chopsticks and a side of sweet and sour sauce.This 10 minute crispy Air Fryer Tofu is the perfect snack or great to add in to your favorite vegetarian bowl or entrée. It’s so versatile and can be seasoned in so many ways. My kids love eating these tofu nuggets! Looking for more vegetarian recipes? You have to try Vegetarian Stuffed Peppers, Quinoa Burger,…

A plate of crispy air fryer tofu with chopsticks and a side of sweet and sour sauce.

This 10 minute crispy Air Fryer Tofu is the perfect snack or great to add in to your favorite vegetarian bowl or entrée. It’s so versatile and can be seasoned in so many ways. My kids love eating these tofu nuggets!

Looking for more vegetarian recipes? You have to try Vegetarian Stuffed Peppers, Quinoa Burger, or Veggie Enchiladas!

A plate of crispy air fryer tofu with chopsticks and a side of sweet and sour sauce.

Air Fryer Tofu is a must try!

What I love most about this Air Fryer Tofu is you’re left with crispy little protein nuggets that are a blank canvas for seasoning and serving in so many different ways. Toss them into pad thai, curry, top on a Buddha Bowl, in a wrap, or on a salad. We also enjoy dipping air fryer tofu nuggets in sweet and sour sauce, ranch dressing, or even BBQ sauce.

The air fryer gives tofu the perfect crispy outside without all the extra fat and calories of deep frying. I’d love to teach you how to use your air fryer, if you need any help!

How to Make Air Fryer Tofu:

Press the Tofu: We want to remove as much liquid from the tofu as possible, so it can get crispy in the air fryer. Cut your tofu slab in half lengthwise and wrap each half in several paper towels. Lay the halves side by side and place a large cutting board on top. Place something heavy on the cutting board (a block of knives, cast iron pan, a few cans) and rest for 15 minutes to allow liquid to be pressed out of the tofu.

Two images showing how to press tofu with just a cutting board and paper towels.

Cut and Season: Cut tofu slabs into ½’’ cubes or smaller (the smaller the cubes, the crispier the tofu will air fry). Mix cornstarch, salt, pepper, garlic powder, and onion powder in a ziplock bag, tofu and gently toss to coat on all sides.

Two images showing pressed tofu being cut into cubes and then put in a bag with seasoning to make easy air fryer tofu nuggets.

Air Fry: Preheat air fryer to 400 degrees F. Place tofu in single layer in air fryer. Spray the top of the tofu with cooking spray, air fry for 5 minutes, flip, and repeat once or twice more, until it’s crisp to your liking.

Two images showing how to make tofu crispy by using an air fryer, then after they are golden, crispy, and ready to eat.

Make Ahead and Freezing Instructions:

To Make Ahead: Tofu can be pressed then cut up to a day or two in advance. Once pressed, store in airtight container in the refrigerator.

To Store: Cooked tofu can be stored covered in the fridge for up to 4 days. Reheat in the air fryer or in a hot pan for a few minutes.

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A plate of crispy air fryer tofu with chopsticks and a side of sweet and sour sauce.
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Air Fryer Tofu

This 10 minute crispy Air Fryer Tofu is the perfect snack or great to add in to your favorite vegetarian bowl or entrée. It's so versatile and can be seasoned in so many ways. My kids love eating these tofu "nuggets"!
Course Appetizer, main, Snack
Cuisine American
Diet Vegan, Vegetarian
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings 4
Calories 80kcal
Author Lauren Allen
Cost $3

Equipment

Ingredients

US Customary – Metric

Instructions

  • Press Liquid From Tofu: cut your tofu slab in half lengthwise and wrap each half in several paper towels. Lay the halves side by side and place a large cutting board over top.  Place something heavy on the cutting board (a block of knives, cast iron pan, cans) and let it rest for 15 minutes, to press some of the liquid out. The more liquid removed, the crispier it will get.
  • Mix Seasoning: Add cornstarch, salt, pepper, garlic powder, and onion powder to a ziplock bag.
  • Cut Tofu: Cut tofu slabs into ½’’ cubes or smaller (the smaller the cubes, the crispier it will get). Add tofu to seasoning mixture and gently toss to coat on all sides.
  • Air Fry: Pre-heat air fryer to 400 degrees F. Place tofu in single layer (trying to separate them so that they don’t touch) in air fryer, cooking in multiple batches if needed. Spray the top of the tofu with cooking spray and air fry for 5 minutes. Open the basket, flip tofu, spray tops again and air fry 3-5 more minutes or until crisp to your liking.
  • Serve Air Fryer Tofu with dipping sauce or add to your favorite bowl, burrito, wrap, or salad.

Video

Notes

Seasonings: tofu will take on the flavors of whatever seasoning is added. Play around with seasoning to pair the crispy tofu with many different types of cuisine, like Mediterranean (season with Za’atar, Harissa or sumac), Italian (season with Italian Seasonings), Cajun (season with Slap Ya Mama cajun seasoning) and Thai or Indian (season with Curry powders)
Make Ahead Instructions: You can press and cut the Tofu up to a day or two in advance. Store in airtight container in the refrigerator.
Storage Instructions: Store cooked tofu covered in the fridge for up to 4 days. Reheat in the air fryer or in a hot skillet for a few minutes, until crisp.

Nutrition

Calories: 80kcal | Carbohydrates: 8g | Protein: 7g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.3g | Sodium: 354mg | Potassium: 162mg | Fiber: 0.3g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 0.1mg | Calcium: 33mg | Iron: 1mg

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

Ginger Shots

A homemade Ginger Shot recipe in a glass with turmeric dusted on top, ready to enjoy.This Ginger Shots recipe is ready in just 10 minutes and costs a small fraction of what it does at the store. It’s fresh, flavorful, and delicious! If you also love yummy drinks to start your day, you have to try our Green Smoothie, Strawberry Banana Smoothie, Vanilla Protein Shake, or Chocolate Protein Shake! How…

A homemade Ginger Shot recipe in a glass with turmeric dusted on top, ready to enjoy.

This Ginger Shots recipe is ready in just 10 minutes and costs a small fraction of what it does at the store. It’s fresh, flavorful, and delicious!

If you also love yummy drinks to start your day, you have to try our Green Smoothie, Strawberry Banana Smoothie, Vanilla Protein Shake, or Chocolate Protein Shake!

Lemon Ginger Shots recipe in a little glass, ready to enjoy.

Homemade Ginger Shots: Your Secret Weapon Against Overpriced Wellness

We’re a little obsessed with these Ginger Shots that give your immune system a healthy boost (you can read what the experts have to say about why Ginger Shots are good for you, here), and our homemade recipe is SO much more affordable. These are often $3 each at the grocery store. With this recipe, you can make five days of ginger shots for a fraction of the cost. Plus, no fancy juicer needed; just a blender and strainer and you’ll be enjoying your ginger shot in 10 minutes. You just became your own wellness boss.

How to make Ginger Shots:

Blend: Add pineapple, ginger, and water to a blender and blend on high speed until smooth.

Two images showing pineapple, ginger, and water being blended for easy ginger shots.

Strain through a fine mesh strainer. Stir in lemon juice, ground turmeric, and add a dash of cayenne, if you like a little kick of heat. Enjoy homemade ginger shots in a 2 oz portion, 1x daily. Store leftovers in the fridge for up to 7 days.

Two images showing how to make ginger shots by straining the mixture then serving in a small glass with a dusting of turmeric.

Storage Instructions:

To Store: Keep leftovers in the fridge for up to 7 days. Enjoy a 2oz portion each day.

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A homemade Ginger Shot recipe in a glass with turmeric dusted on top, ready to enjoy.
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Ginger Shots

We love starting our day with these homemade Ginger Shots, made in just 10 minutes and they cost a small fraction of the store-bought counterpart. What a flavorful and delicious way to boost your immune system.
Course Beverage
Servings 5
Calories 38kcal
Author Lauren Allen

Ingredients

  • 2 cups pineapple , fresh, chopped
  • 10 grams fresh ginger , peeled and chopped
  • 1/4 cup water
  • 3 Tbsp fresh lemon juice
  • 1 teaspoon ground turmeric
  • 1 dash cayenne pepper , optional
US Customary – Metric

Instructions

  • Add pineapple, ginger, and water to a blender and blend on high speed until smooth. Strain through a fine mesh strainer. Stir in lemon juice, ground turmeric, and add a dash of cayenne, if desired.
  • To serve, enjoy a 2 oz portion, 1x daily. Store leftovers in the fridge for up to 7 days.

Notes

Yield: 10oz (1 ¼ cups)
Serving Size: 2oz (makes 5, two oz portions)

Nutrition

Calories: 38kcal | Carbohydrates: 10g | Protein: 0.5g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.02g | Sodium: 2mg | Potassium: 100mg | Fiber: 1g | Sugar: 7g | Vitamin A: 47IU | Vitamin C: 35mg | Calcium: 11mg | Iron: 0.4mg

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Meal Plan (180)

A collage of 5 recipes from meal plan 180.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 Green Curry Meatballs, Pizza Sliders, Chicken Caesar Wrap, Quinoa Salad and Fajita Bowl. 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 180.
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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 Green Curry Meatballs, Pizza Sliders, Chicken Caesar Wrap, Quinoa Salad and Fajita Bowl.

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 180.

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Monday: Green Curry Meatballs $11.18

Tuesday: Pizza Sliders $7.95

Wednesday: Chicken Caesar Wrap $14.65

Thursday: Quinoa Salad $7.93

Friday: Fajita Bowl $15.84

Shopping list from meal plan 180.

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.

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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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Ice Cream Sandwiches

Three homemade Ice Cream Sandwiches, two of them with chocolate ice cream and one vanilla, stacked on top of each other, ready to enjoy.This homemade Ice Cream Sandwiches recipe will put anything store-bought to shame, with outer layers chewy chocolate sandwich and your favorite ice cream in the center. Frozen treats hit the spot every single time! Try our Chocolate Milkshake, Healthy Frozen Yogurt, Homemade Fruit Pops, or Mochi Ice Cream! How to make Ice Cream Sandwiches: Brownie…

Three homemade Ice Cream Sandwiches, two of them with chocolate ice cream and one vanilla, stacked on top of each other, ready to enjoy.

This homemade Ice Cream Sandwiches recipe will put anything store-bought to shame, with outer layers chewy chocolate sandwich and your favorite ice cream in the center.

Frozen treats hit the spot every single time! Try our Chocolate Milkshake, Healthy Frozen Yogurt, Homemade Fruit Pops, or Mochi Ice Cream!

Three homemade Ice Cream Sandwiches, two of them with chocolate ice cream and one vanilla, stacked on top of each other, ready to enjoy.

I bet Homemade Ice Cream Sandwiches will be your new Summer addiction

My tweenager says these homemade ice cream sandwiches are the absolute “GOAT” (greatest of all time). Picture outer layers of chewy chocolate brownie, with your favorite ice cream flavor sandwiched in the middle. You could even press sprinkles, mini chocolate chips, crushed Oreos etc around the outsides. They are so easy and FUN to make, plus you can store them in the freezer all summer long.

How to make Ice Cream Sandwiches:

Brownie Layer: Place a sheet of parchment paper on a half sheet size pan (18″x13″) and spray lightly with cooking spray. Pour brownie batter into an even layer in the pan then bake at 350 degrees F for 15-20 minutes, or until a toothpick comes out clean. Allow to cool completely.

Two images showing brownies being baked in a half sheet pan to use for the best ice cream sandwiches.

Assemble: After brownies have cooled, carefully lift parchment paper from the pan and cut a line down the center, hamburger-style, so there are two large, equal-size sides. Spread softened ice cream over the top of one of the layers then add the other layer on top, creating a brownie ice cream sandwich. Freeze for several hours before cutting into squares.

Two images showing vanilla ice cream being spread on top of half of a pan of brownies then after the chocolate and vanilla ice cream sandwiches are cut and ready to serve.

Make Ahead and Freezing Instructions:

The best part about this summer dessert is that it keeps well in the freezer for 2-3 months. You can freeze the whole pan, covered tightly with plastic wrap and aluminum foil, or store the cut ice cream sandwiches in an airtight container or freezer bag.

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Three homemade Ice Cream Sandwiches, two of them with chocolate ice cream and one vanilla, stacked on top of each other, ready to enjoy.
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Ice Cream Sandwiches

This homemade Ice Cream Sandwich recipe will put anything store-bought to shame, with chewy chocolate sandwich layers and your favorite ice cream flavor in the center. Make a big batch and enjoy them all Summer long!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 20 minutes
Freeze 3 hours
Total Time 3 hours 40 minutes
Servings 15
Calories 304kcal
Author Lauren Allen
Cost 6

Ingredients

US Customary – Metric

Instructions

  • Preheat oven to 350 degrees F. Line a bakers half sheet size pan (18’’x13’’) with parchment paper and spray lightly with cooking spray.
  • Chocolate Sandwich Batter: In a mixing bowl, add sugar and oil stir until combined. Add eggs one at a time, mixing well after each addition. Add cocoa powder and mix. Stir in salt, flour, and vanilla then stir until combined. Pour batter into prepared pan and spread into an even layer.
  • Bake at 350 degrees F for 15-20 minutes, or until a toothpick inserted in the center comes out clean. Remove from oven and cool completely.
  • Remove ice cream from fridge about 20 minutes before assembling.
  • Assemble: Lift parchment paper to remove brownies from the pan. Cut the pan of brownies in half, creating two large rectangles of equal size. Use scissors to cut the parchment paper down the middle. Spread softened ice cream over the top of one of the layers. Flip the other chocolate layer on top. Cover with palstic wrap and freeze for several house.
  • Cut into ice cream sandwiches. Serve and enjoy.

Video

Notes

Freezing Instructions: You can freeze the whole pan, covered tightly with plastic wrap and aluminum foil, or store the cut ice cream sandwiches in an airtight container or freezer bag, for 2-3 months.

Nutrition

Calories: 304kcal | Carbohydrates: 37g | Protein: 3g | Fat: 17g | Saturated Fat: 2g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 44mg | Sodium: 173mg | Potassium: 62mg | Fiber: 1g | Sugar: 27g | Vitamin A: 64IU | Calcium: 11mg | Iron: 1mg

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I originally shared this recipe June 2019. Updated May 2024.

Pupusas

We love making Pupusas from home with a simple bean and cheese filling and served with curtido and salsa roja. One of our favorite ways to “travel” as a family is cooking International Inspired recipes for dinner at home, like Chicken Shawarma Bowls, Gallo Pinto, or this Bánh Mì Sandwich. How to make Pupusas: Make…

We love making Pupusas from home with a simple bean and cheese filling and served with curtido and salsa roja.

One of our favorite ways to “travel” as a family is cooking International Inspired recipes for dinner at home, like Chicken Shawarma Bowls, Gallo Pinto, or this Bánh Mì Sandwich.

A stack of four homemade Pupusas topped with curtido and salsa roja, ready to enjoy.

Pupusas are King of Salvadoran street food

I always ask my kids to help me in the kitchen but when Pupusas are on the menu, they all volunteer! I can’t say this recipe is 100% authentic but it’s one of those fun, hands-on foods that provide an opportunity to teach them about other cultures, through food. And you absolutely have to make curtido and salsa roja to serve with pupusas!

How to make Pupusas:

Make Dough: Add masa harina (corn flour) and salt to a large mixing bowl then add the warm water, little by little, while mixing the dough with your hand until you get the consistency of a soft play dough. Add butter and chicken bouillon if you’d like, for extra flavor. Scoop dough into golf-ball-size portions, dipping your hands in an oil and water mixture as needed if the masa is sticking to your hands.

Two images showing pupusas dough after it's made, then when it's portioned and rolled into balls.

Assemble: Pat the dough into a pancake in your hand, about 4 inches in diameter. Add a Tablespoon of refried beans in the center and a sprinkle of shredded cheese. Fold the edges up and pinch to close into a ball. Gently pat/slap the dough back and forth between your palms to form it back into a thin pancake.

Four images showing how to form and fill pupusas.

Cook and Serve: Place pupusas on a hot, dry griddle or skillet and cook for 2-4 minutes on each side, until golden. Serve immediately, topped with curtido and salsa roja.

A stack of bean and cheese pupusas with one of them cut in half to show the melted cheese.

Storage and Freezing Instructions:

Store leftover masa dough can be stored in the refrigerator in an airtight bag or container for 1-2 days. Add a little more warm water to it, as needed, to make it soft before using. Store leftover cooked pupusas in an airtight container in the fridge, and reheat on a hot griddle or skillet.

To Freeze uncooked pupusas, “flash freeze” them on a baking sheet for 30 minutes, then store in an air-tight container, separated by parchment, for up to 3 months. Thaw completely in the fridge before cooking and serving.

Recipe Variations:

  • Filling: Feel free to try different filling combinations. It is popular to include beans, meat, and cheese.

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Pupusas

Homemade Pupusas are so easy to make, stuffed with refried beans and cheese and topped with salsa roja and curtido slaw.
Course Main Course
Cuisine Salvadorian
Prep Time 30 minutes
Cook Time 5 minutes
Total Time 35 minutes
Servings 25
Calories 108kcal
Author Lauren Allen
Cost 5

Equipment

Ingredients

Pupusas:

Filling:

  • 15 oz can refried beans , or homemade
  • 2 cups shredded mozzarella cheese , or Oaxaca cheese

Topping:

US Customary – Metric

Instructions

  • Make Dough: Add masa harina (corn flour) and salt to a large mixing bowl then add the warm water, little by little, while mixing the dough with your hand until you get the consistency of a soft play dough. Stir in butter and chicken bouillon.
  • Scoop dough into golf-ball-size portions, dipping your hands in an oil and water mixture as needed if the masa is sticking to your hands. Keep dough balls covered with a damp cloth as you work, to keep from drying out.
  • Form Pupusas: Pat the dough into a pancake in your hand, about 4 inches in diameter. Add a Tablespoon of refried beans in the center and a sprinkle of shredded cheese. Fold the edges up and pinch to close into a ball. Gently pat the dough back and forth between your palms to form it back into a thin pancake.
  • Cook: Heat a large un-greased skillet or pan over medium heat. Place pupusas on the hot pan and cook for about 2-4 minutes on each side. You will know the pupusas are ready to flip when the edges are set and the bottom is lightly golden.
  • Serve immediately, topped with Curtido and Salsa Roja.

Video

Notes

Bouillon: I prefer bouillon paste, or use chicken granulated bouillon or one cube.
Filling: Feel free to try different filling combinations. It is popular to include beans, meat, and cheese.
Store leftover masa dough in the refrigerator in an airtight bag or container for 1-2 days. Add a little more warm water to it, as needed, to make it soft before using. Store leftover cooked pupusas in an airtight container in the fridge, and reheat on a hot griddle or skillet.
To Freeze uncooked pupusas, “flash freeze” them on a baking sheet for 30 minutes, then store in an air-tight container, separated by parchment, for up to 3 months. Thaw completely in the fridge before cooking and serving.
 

Nutrition

Calories: 108kcal | Carbohydrates: 15g | Protein: 4g | Fat: 4g | Saturated Fat: 2g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Trans Fat: 0.04g | Cholesterol: 9mg | Sodium: 189mg | Potassium: 55mg | Fiber: 2g | Sugar: 0.4g | Vitamin A: 136IU | Vitamin C: 0.001mg | Calcium: 75mg | Iron: 1mg

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I originally shared this recipe May 2019. Updated August 2022 and May 2024.