Lauren Allen – Page 5

Instant Oatmeal

Our homemade Instant Oatmeal packs recipe is easy, quick, and healthier than store-bought, with options to customize packets with endless flavor combinations. Want more breakfast recipes? Try Chocolate Chip Muffins, Sheet Pan Pancakes, Breakfast Quesadillas, or Pitaya Bowl! Ingredients Needed: How to make Instant Oatmeal Flavors: Make Packets: Mix dry oatmeal ingredients together then divide…

Our homemade Instant Oatmeal packs recipe is easy, quick, and healthier than store-bought, with options to customize packets with endless flavor combinations.

Want more breakfast recipes? Try Chocolate Chip Muffins, Sheet Pan Pancakes, Breakfast Quesadillas, or Pitaya Bowl!

My favorite breakfast hack in the form of DIY Instant Oatmeal packets.

This homemade Instant Oatmeal Packets recipe is my current obsession! Store-bought instant oatmeal flavors are usually full of sugar and additives, but my kids love them. Our homemade version solves the problem; they take 10 minutes to make (and we sneak in some nutrient-dense chia and flax) and I love how you can customize them with everyone’s favorite flavors. Did we mention they’re less inexpensive, too? Virtual high-five, please!

Ingredients Needed:

Oatmeal packets ingredients all laid out and measured: quick oats, chia seeds, ground flaxseed, cinnamon, brown sugar, salt, and single serve bags.

How to make Instant Oatmeal Flavors:

Make Packets: Mix dry oatmeal ingredients together then divide heaping ⅓ cup portions between 12 snack bags or small containers. Add desired mix-ins (See notes below).

Two images showing how to make oatmeal packets by combining all the dry ingredients, then scooping it in small baggies.

Cook Oatmeal:

Hot Water Method: Add oatmeal packet contents to a bowl and stir in 2/3 cup boiling water. Rest for a few minutes, until most of the water has absorbed, before eating.
Microwave Method: Add oatmeal packet contents to a bowl and stir in ¾ cup water (or use milk for a creamier option). Cook for 1 or 1.5 minutes, until most of the liquid has absorbed.

Serve topped with additional sweetener if desired and a splash of milk.

Two images showing homemade instant oatmeal in a bowl before and after it's cooked.

Instant Oatmeal Flavor Mix-ins:

Protein Powder (any flavor): 2 teaspoons per individual packet
Dried Fruit: Raisins, craisins, cherries – 1 Tablespoon per individual packet
Chopped Nuts: Walnuts, almonds, pecans – 1 Tablespoon per individual packet
Chocolate Peanut Butter: 2 teaspoons powdered peanut butter + 1 teaspoon cocoa powder or chocolate chips
Apple Cinnamon – 2 Tablespoons chopped dehydrated apples + ⅛ teaspoon additional cinnamon
Pina Colada: 2 Tablespoons chopped dehydrated pineapple + 1 Tablespoon coconut flakes
Strawberries and Cream: 2 Tablespoons chopped dehydrated strawberries + ¼ teaspoon vanilla powder (or vanilla extract stirred in after cooking.
Blueberries and Cream: 2 Tablespoons chopped dehydrated blueberries + ¼ teaspoon vanilla powder (or vanilla extract stirred in after cooking.

Cold Overnight Oats: Add oatmeal packet to a jar or container with a lid. Stir in 2/3 cup milk or dairy free milk, and 2 Tablespoons yogurt (any flavor). Refrigerate for a few hours or overnight.

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Instant Oatmeal Recipe

Our DIY Instant Oatmeal Packets are so easy, quick, and healthier than store-bought! Customize each packet with endless flavor combinations, making breakfast a breeze!

Course Breakfast

Cuisine American

Servings Single Serve Packets

Calories 148kcal

Author Lauren Allen

Equipment

12 snack size bags or small 8oz containers , (I used these bags, and wrote with sharpy on them, to label the different flavors)https://amzn.to/4aMn1yc

Ingredients

4 cups quick oats
1/4 cup chia seeds
1/4 cup ground flaxseed
1 ½ teaspoons ground cinnamon
1 teaspoon kosher salt
1/4 cup brown sugar , (or omit sweetener and mix in sugar, honey, or maple syrup after cooking)

US Customary – Metric

Instructions

Assemble Packets:

Mix dry oatmeal ingredients together. Divide heaping ⅓ cup portions between 12 snack bags or small containers. Add desired mix-ins (see ideas in Notes). Label bags. Store in a cool dry place for up to several months.

To Prepare Instant Oatmeal:

Hot Water Method: Add oatmeal packet contents to a bowl and stir in 2/3 cup boiling water. Rest for a few minutes, until most of the water has absorbed, before eating.
Microwave Method: Add oatmeal packet contents to a bowl and stir in ¾ cup water (or use milk for a creamier option). Cook for 1 or 1.5 minutes, until most of the liquid has absorbed.
Serve topped with additional sweetener, if needed, and a splash of milk.

Notes

Variations:

- Cold Overnight Oats: Add oatmeal packet to a jar or container with a lid. Stir in 2/3 cup milk or dairy free milk, and 2 Tablespoons yogurt (any flavor). Refrigerate overnight.

- Flavor Add In Ideas:
  - - Protein Powder (any flavor): 2 teaspoons per individual packet
  - - Dried Fruit: Raisins, craisins, cherries – 1 Tablespoon per individual packet
  - - Chopped Nuts: Walnuts, almonds, pecans – 1 Tablespoon per individual packet
  - - Chocolate Peanut Butter: 2 teaspoons powdered peanut butter + 1 teaspoon cocoa powder or chocolate chips
  - - Apple Cinnamon – 2 Tablespoons chopped dehydrated apples + ⅛ teaspoon additional cinnamon
  - - Pina Colada: 2 Tablespoons chopped dehydrated pineapple + 1 Tablespoon coconut flakes
  - - Strawberries and Cream: 2 Tablespoons chopped dehydrated strawberries + ¼ teaspoon vanilla powder (or vanilla extract stirred in after cooking.
  - - Blueberries and Cream: 2 Tablespoons chopped dehydrated blueberries + ¼ teaspoon vanilla powder (or vanilla extract stirred in after cooking.

For 1 Single Packet of Instant Oatmeal:
⅓ cup quick cook oats
1 teaspoon chia seeds
1 teaspoon ground flax seed
⅛ teaspoon ground cinnamon
Pinch kosher salt
1 teaspoon brown sugar (optional)
water: 2/3 for boiling water method or ¾ cup for microwave method

Nutrition

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Manicotti

This delicious and easy Manicotti recipe has pasta filled with a three cheese filling and topped with marinara sauce. It’s quick to make and the ultimate comfort meal! If you need a few more fun dinner ideas, be sure to try my Meatball Subs, Harvest Bowls, or Pot Roast! How to make Manicotti: Marinara (or…

This delicious and easy Manicotti recipe has pasta filled with a three cheese filling and topped with marinara sauce. It’s quick to make and the ultimate comfort meal!

If you need a few more fun dinner ideas, be sure to try my Meatball Subs, Harvest Bowls, or Pot Roast!

Manicotti is the ultimate comfort food hug.

My favorite thing about our Manicotti recipe is instead of trying to stuff the cheese filling into fragile pasta tubes, we roll the filling in softened, “no boil” lasagna noodles, which give it a more authentic taste and noodle to cheese ratio, plus they’re so much easier to assemble.

And if you have a few extra minutes and want over-the-top, restaurant quality manicotti, make our homemade Marinara Sauce that only takes 15 minutes. You’ll thank yourself later!

How to make Manicotti:

Marinara (or use store-bought): This easy homemade marinara only takes 15-minutes, but if you’re in a pinch, you can use 3 cups jarred sauce.

Cheese Filling: Mix ricotta, mozzarella, eggs, salt, pepper, herbs, and 1 cup parmesan cheese in a bowl then set aside.

Prep Noodles: Pour 1-inch boiling water in a large casserole dish and submerge a few dry, no-boil noodles, allowing them to soak until pliable (about 5 minutes). Separate the noodles with a fork if needed so they don’t stick. Remove them to a single layer on a plate.

Assemble: Pour about 1 ½ cups of marinara in a 9×13 baking dish. Scoop ¼ cup of the cheese mixture and place along one short end of the lasagna noodle. Roll up into a tube and place in baking dish, seam side down. We fit 8 manicotti in each row, allowing 16 in a dish.

Bake: Pour the rest of the marinara sauce on top of the pasta, cover with aluminum foil and bake for 40 minutes, until bubbly. Sprinkle 1 cup parmesan over pasta and bake for 5-7 more minutes, until cheese is melted. Allow to cool for 10-15 minutes before serving.

Serve with homemade breadsticks and a salad!

Make Ahead and Freezing Instructions:

To Make Ahead: fill and roll the manicotti, place in pan, cover and refrigerate for up to 3 days. Store marinara topping seperatly and add before baking.

To Freeze: Prepare the pan of homemade manicotti, cover with a sheet of parchment paper then aluminum foil and freeze for up to 1 month. Thaw in the refrigerator before baking. Remove parchment, replace with new aluminum foil, and bake for 1 hour and 15 minutes. Serve with extra marinara, as some may be absorbed by the noodles.

Recipe Variations:

Manicotti with Meat: Add one pound cooked and crumbled ground beef or sausage and add it to the red sauce.

More Favorite Italian Recipes:

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Manicotti

Delicious Manicotti with a creamy three cheese filling and topped with marinara sauce. It's quick, easy, and the ultimate comfort meal.

Course Main Course

Cuisine American, Italian

Prep Time 20

Cook Time 40

Total Time 1

Servings

Calories 300kcal

Author Lauren Allen

Cost 7

Ingredients

Manicotti:

3 cups marinara sauce*
16 no-boil lasagna noodles*

Cheese Filling:

3 cups ricotta cheese
2 cups freshly grated parmesan cheese
8 ounces shredded mozzarella cheese
2 large eggs , lightly beaten
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
2 Tablespoons fresh chopped parsley , chopped (or 2 ½ teaspoons dried parsley)
1/4 cup fresh basil leaves , chopped (or 1 teaspoon dried basil)

US Customary – Metric

Instructions

Make the sauce.
Cheese Filling: In a medium bowl, combine ricotta, 1 cup Parmesan cheese, mozzarella cheese, eggs, salt, pepper, and herbs; set aside.
Prepare noodles: Pour 1 inch boiling water into a large casserole dish . Add dry noodles, a few at a time, allowing them to soak until pliable, about 5 minutes. Use a fork to help separate the noodles if needed, to prevent them from sticking together. Remove noodles from water and place in single layer on a plate.
Assemble: Spread bottom of a 9×13 inch baking dish evenly with 1 ½ cups red sauce. Place one pliable noodle in front of you and scoop ab out ¼ cup cheese mixture in a line along the bottom short end. Roll all the way up into tube shape and arrange in baking dish seam side down. (You should be able to fit 8 manicotti in each row, allowing all 16 to fit in the dish).
Bake: Pour remaining red sauce over the filled pasta. Cover dish with aluminum foil and bake at 375 degrees for about 40 minutes, until bubbly. Remove cover and sprinkle on remaining 1 cup Parmesan. Bake until cheese is melted and bubbly, about 5-7 minutes. Remove from oven and rest for 10-15 minutes before serving.

Video

Notes

Marinara: our homemade marinara sauce only takes 15 minutes, with basic pantry ingredients and the taste is incomparable to store-bought.

Noodles– We use barilla no boil noodles for easier rolling and more authentic taste, but you can use manicotti shells.

Manicotti with Meat: Add one pound cooked and crumbled ground beef or sausage and add it to the red sauce.

Make Ahead Instructions: fill and roll the manicotti, place in pan, cover and refrigerate for up to 3 days. Store marinara topping seperatly and add before baking.

Freezing Instructions: Prepare the pan of homemade manicotti, cover with a sheet of parchment paper then aluminum foil and freeze for up to 1 month. Thaw in the refrigerator before baking. Remove parchment, replace with new aluminum foil, and bake for 1 hour and 15 minutes. Serve with extra marinara, as some may be absorbed by the noodles.

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I originally shared this recipe October 2018. Updated March 2022 and August 2024.

Recipe inspired by America’s Test Kitchen and Mel’s Kitchen Cafe.

Lemon Cream Pie

Our Lemon Cream Pie recipe has been everyones #1 favorite pie for over a decade. It’s made with fresh lemon and sour cream custard and a homemade pie crust. If you love lemon treats as much as I do, don’t miss our Lemon Bars, Lemon Cake, Homemade Lemonade, Lemon Poppy Seed Bread, and Lemon Mousse!…

Our Lemon Cream Pie recipe has been everyones #1 favorite pie for over a decade. It’s made with fresh lemon and sour cream custard and a homemade pie crust.

If you love lemon treats as much as I do, don’t miss our Lemon Bars, Lemon Cake, Homemade Lemonade, Lemon Poppy Seed Bread, and Lemon Mousse!

A slice of Lemon Cream Pie, topped with sweetened whipped cream and lemon zest, ready to enjoy.

For me, Lemon Sour Cream Pie reigns supreme over all lemon desserts

I fell in love with this Lemon Cream Pie 15 years ago, when my sister-in-law from Pretty Providence made it, trying to copy a version we love from Croshaw’s pie shop. This pie is an absolute dream, with the perfect balance of sweet and tart and wonderful creaminess in every bite. We do not celebrate Thanksgiving without this one.

If you want the crowd to go wild, you have to make this lemon sour cream pie in our homemade pie crust.

How to make Lemon Cream Pie:

Lemon Filling: Beat eggs slightly with a fork in a small bowl and set aside. Add sugar and cornstarch to a large saucepan and whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly until thick and bubbling. Reduce heat to medium-low.

Temper Eggs: Add a spoonful of the hot pudding mixture into the beaten egg yolks and stir well. Repeat, adding a few more spoonfuls of hot pudding into the egg mixture to temper the eggs (gradually bring them to a warmer temperature, without scrambling the). Pour egg mixture into the saucepan and stir well. Bring mixture to a gentle boil then cook for two more minutes and remove from heat.

Two images showing eggs being tempered with a hot mixture then after the egg is added to make a lemon pie without meringue.

Finish Filling: Stir in softened butter and lemon zest until butter melts completely. Allow mixture to cool for a few minutes, then stir in sour cream. Pour filling to a baked pie shell. Place a piece of plastic wrap or parchment paper gently over the filling and refrigerate for at least 3 hours.

Two images showing sour cream added to a lemon cream pie recipe then after it's poured into a baked pie crust.

Whipped Cream Topping: Beat heavy whipping cream with an electric mixer, adding powdered sugar a little at a time. Continue beating until stiff peaks form. Spread whipped cream over pie.

Two images of a creamy lemon pie recipe then one slice on a plate with a bite on a fork.

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Lemon Sour Cream Pie

If I had to choose a favorite pie, our Lemon Cream Pie recipe would always be a top pick, with the best creamy lemon filling and homemade pie crust, topped with sweetened whipped cream.

Course Dessert

Cuisine American

Prep Time 30

Cook Time 10

Total Time 30

Servings

Calories 261kcal

Author Lauren Allen

Cost $5

Equipment

Ingredients

1 9-inch pre-baked pie crust*
1 cup granulated sugar
3 Tablespoon + 1 ½ teaspoons cornstarch
1 cup milk
1/2 cup fresh lemon juice (about 2-3 lemons)
3 large egg yolks , lightly beaten
1/4 cup butter , softened
Zest of one lemon , about ½ tablespoon
1 cup sour cream

Whipped Cream Topping:

1 cup heavy whipping cream
2-3 Tablespoons powdered sugar

US Customary – Metric

Instructions

Lemon Filling: Crack eggs in a small bowl, beat slightly with a fork and set aside. In a large saucepan combine sugar and cornstarch. Whisk in milk and fresh lemon juice. Cook over medium heat, stirring constantly, until mixture is thick and bubbling.
Temper Eggs: Reduce heat to medium-low. Add a spoonful of the hot filling into the bowl with beaten egg yolks and stir well. Repeat this process with two or three more spoonfuls of the hot mixture added to the egg yolks, to temper the eggs (warm them up so they don't scramble when added to the pot). Add egg mixture into the saucepan and stir well. Bring mixture to a gentle boil then cook for two more minutes. Remove from heat.
Finish Filling: Add softened butter and lemon zest and stir until butter melts completely. Allow mixture to cool for a few minutes, then stir in sour cream. Add filling to baked pie shell. place a piece of plastic wrap or parchment paper over the pie and refrigerate for at least 3 hours before serving.
Whipped Cream Topping: In a mixing bowl, beat heavy whipping cream with an electric mixer. While beating, gradually add sugar. Continue beating until stiff peaks form. Spread whipped cream over cooled pie filling.

Video

Notes

Pie Crust: My homemade pie crust recipe makes 2 crusts, so you can use one for this recipe, and freeze the other for a different pie recipe.

Recipe adapted from Pretty Providence , from Taste of Home.

Nutrition

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I originally shared this recipe February 2017. Updated March 2018 and August 2024.

Meal Plan (190)

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 Slow Cooker Creamy Ranch Pork Chops, Thai Quinoa Salad, Chicken Marsala Pasta, Walking Tacos and Crispy Chicken Sandwich. Did you know you can customize this meal plan, swap out recipes,…

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Customize this Meal Plan

Did you know you can customize this meal plan, swap out recipes, and make your own shopping list? Register for a FREE account or login to get started!

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Monday: Slow Cooker Creamy Ranch Pork Chops $12.53

Tuesday: Thai Quinoa Salad $9.07

Wednesday: Chicken Marsala Pasta $25.71

Thursday: Walking Tacos $14.81

Friday: Crispy Chicken Sandwich $8.33

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Yes! Create a free account and you can increase or decrease the serving size of each recipe, and then print a new shopping list to reflect those changes.

What If I Don’t Like One Of These Recipes?

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 (All for FREE). L earn more here.

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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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.

3 Kitchen Gadgets on Sale Right Now!

Don’t Miss My Favorite Products on Sale:

–Meat Chopper – I’m always talking about this Meat Chopper–it helps easily break up ground meat, or mash things like hard boiled eggs. It’s 40% off for only $9 right now!
–7 quart Slow Cooker – My favorite one that I use every week for all my favorite slow cooker recipes like pork chops, ribs, and chicken tacos.
–Lodge Cast Iron Pan – 40% off right now makes it less than $20! It’s pre-seasoned and so versatile. I use it every week, like for this week’s Chicken Marsala Pasta and Walking Tacos in the meal plan.
–My Favorite Lunch Containers – I’ve tried ALL the fancy ones, and I always come back to these, and they are 30% off right now! They are simple, dishwasher safe, and have 3 leak free compartments. Don’t miss all of my kid-approved School Lunch Ideas.
All prices accurate at time of publishing

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Day 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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Cowboy Caviar

Our easy Cowboy Caviar recipe is the ultimate fresh, healthy side dish that pairs with anything. It’s budget friendly and only takes 10-minutes to make. If you love this dip recipe, make sure to try 7-Layer Dip, Hummus, Pimento Cheese Dip, or Easy Homemade Salsa. How to make Cowboy Caviar: Rinse Beans: Drain and rinse…

Our easy Cowboy Caviar recipe is the ultimate fresh, healthy side dish that pairs with anything. It’s budget friendly and only takes 10-minutes to make.

If you love this dip recipe, make sure to try 7-Layer Dip, Hummus, Pimento Cheese Dip, or Easy Homemade Salsa.

A bowl of cowboy caviar made with beans, onion, tomatoes, corn, fresh avocado, lime juice, and salt and pepper.

Budget-Friendly, Crowd-Approved: Saddle Up for the Easiest Cowboy Caviar.

Our easy Cowboy Caviar recipe is a staple from my childhood. We called it Cowboy Salsa growing up, and I know it’s also called Texas Caviar, since it originated in Texas. Bottom line, you wont find an easier, healthier recipe that’s this budget friendly. It’s a perfect game day food, or side dish for a BBQ or potluck with a bag of chips.

How to make Cowboy Caviar:

Rinse Beans: Drain and rinse beans and corn and add to a large serving bowl with chopped tomatoes, and onion.

Two images of corn and beans being drained and rinsed in a colander, then a bowl with tomatoes and chopped onion added.

Combine: Add avocado and cilantro and squeeze fresh lime juice on top with a pinch of salt, to taste. Stir and serve with your favorite chips.

Two images showing fresh avocado and cilantro dumped on top of easy cowboy salsa, then someone scooping some up with a chip.

Make Ahead Instructions:

Chop the onion and cilantro, rinse the beans, but keep all the ingredients separately in airtight containers in the fridge. Don’t cut and slice avocado until ready to serve. When you’re ready to serve, combine all ingredients in a bowl and add fresh avocado, lime juice, and salt. Store leftover cowboy salsa in the fridge for 2-3 days.

Recipe Variations:

Cheese: Add crumbly cheese like feta or gorgonzola, or small chunks of cheddar or mozzarella.
Beans: Use whatever beans you have on hand and they will substitute fine.
Veggies: Toss in some shredded carrot or diced cucumber or celery if you want extra veggies.
Flavor Twist: Add some Italian dressing, to give a different flavor.

More Appetizers to Try:

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Cowboy Caviar

Our easy Cowboy Caviar recipe has fresh, healthy ingredients and is perfect for game day or potlucks! It serves a crowd, is budget friendly, and only takes 10 minutes to make.

Course Side Dish

Cuisine American

Prep Time 10

Total Time 10

Servings

Calories 119kcal

Author Lauren Allen

Ingredients

15 ounce can black beans , drained and rinsed
15 ounce can pinto beans , (or 2 cans if you want more bean), drained and rinsed
15 ounce can corn , drained
6-8 Roma tomatoes , diced
1/2 large sweet onion , diced
2 avocados , peeled, seeded and diced
1 bunch fresh cilantro , finely chopped
3 small limes, juiced
sea salt , to taste
Tortilla Chips , for serving (optional)

US Customary – Metric

Instructions

Combine: In a large bowl combine beans, corn, tomatoes, and onion. Stir in avocados and cilantro.
Season: Squeeze lime juice into the bowl and add a pinch of sea salt. Stir to combine. Add more sea salt, to taste. Refrigerate until ready to serve.

Video

Notes

Make Ahead Instructions: ingredients and store them separately (leaving the avocado unpeeled). Then, when you are ready to serve the cowboy caviar, combine all the ingredients in a bowl and add the fresh avocado. Store leftover cowboy caviar in the fridge for 2-3 days.

Variations:

Cheese: Add crumbly cheese like feta or gorgonzola, or small chunks of cheddar or mozzarella.

Beans: Use whatever beans you have on hand and they will substitute fine.

Veggies: Toss in some shredded carrot or diced cucumber or celery if you want extra veggies.

Flavor Twist: Add some Italian dressing, to give a different flavor.

Nutrition

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

Snickerdoodle Muffins

Our easy Snickerdoodle Muffins recipe has a tasty cinnamon sugar topping and is everyone’s favorite muffin. We enjoy them for brunch or dessert. We’ve shared dozens of muffin recipes and some of our favorites are Chocolate Chip Muffins, Healthy Pumpkin Muffins, Cranberry Orange Muffins, and Healthy Banana Muffins. How to make Snickerdoodle Muffins: Make Batter:…

Our easy Snickerdoodle Muffins recipe has a tasty cinnamon sugar topping and is everyone’s favorite muffin. We enjoy them for brunch or dessert.

We’ve shared dozens of muffin recipes and some of our favorites are Chocolate Chip Muffins, Healthy Pumpkin Muffins, Cranberry Orange Muffins, and Healthy Banana Muffins.

Snickerdoodle Muffins

These snickerdoodle muffins are the mashup you didn’t know you needed; a snickerdoodle cookie meets a tender breakfast muffins. They’re delicious cinnamon muffins that are always a crowd pleaser.

Serve them for brunch alongside fresh fruit or this tasty green smoothie. I always double the batch and stick the extras in the freezer.

How to make Snickerdoodle Muffins:

Make Batter: Add butter and sugar to a bowl and cream until light and fluffy. Mix in egg, vanilla, Greek yogurt, and milk. Stir dry ingredients in a separate bowl and then add to the wet mixture, stirring just until combined.

Bake: Spoon batter into a standard muffin tin then bake at 375ºF for about 15-20 minutes, or until a toothpick inserted in the center comes out clean or with few moist crumbs.

The best Snickerdoodle muffins before and after they are done baking in the muffin pan.

Add Topping: Let the muffins cool for a few minutes, then brush a thin layer of melted butter over each one. Gently sprinkle on some cinnamon sugar (or dip the muffin tops in cinnamon sugar).

Two images showing cinnamon sugar being spooned on top of a muffin after it's been brushed with butter, then after a bite has been taken out.

Freezing Instructions:

Place cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature, or microwave for a few seconds to warm them up.

More Quick Bread Recipes:

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Snickerdoodle Muffins

Our easy Snickerdoodle Muffins recipe with a tasty cinnamon sugar topping will be everyone's favorite muffin.

Course Breakfast

Cuisine American

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 238kcal

Author Lauren Allen

Cost $5

Ingredients

1/2 cup unsalted butter , softened
2/3 cup granulated sugar
1 large egg
1 1/2 teaspoons vanilla extract
1/2 cup milk
1/4 cup plain Greek yogurt , or sour cream
1 2/3 cups all-purpose flour
1 1/2 teaspoons baking powder
1/4 teaspoon baking soda
1/2 teaspoon ground cinnamon
1/2 teaspoon salt

Cinnamon-Sugar Topping:

3 Tablespoons butter , melted
1/3 cup granulated sugar
2 teaspoons ground cinnamon

US Customary – Metric

Instructions

Preheat the oven to 375 degrees F. Spray a standard muffin pan generously with non-stick cooking spray. Set aside.
Wet ingredients: Add butter and granulated sugar to a large mixing bowl or the bowl of a stand mixer. Cream together for about 2 minutes, until smooth and well combined. Add egg. Add vanilla, milk and Greek yogurt and mix until combined.
Dry Ingredients: Stir flour, baking powder, baking soda, cinnamon and salt in a bowl.
Combine dry ingredients with wet, stirring just until combined. Divide batter evenly between prepared muffin cups, filling each about 2/3 full.
Bake at 375 for 15-20 minutes or until a toothpick inserted in the center comes out clean or with just a few moist crumbs. Allow to cool in the muffin tin for a minute or two before removing to a wire cooling rack.
Cinnamon Sugar Topping: While the muffins bake, melt the butter for the topping. In a separate small container, mix together the granulated sugar and cinnamon.
Once muffins are out of the pan, use a pastry brush to brush a thin layer of melted butter over each muffin, then sprinkle generously with cinnamon sugar. (Alternately, dip the muffin tops in melted butter, and then cinnamon sugar).

Video

Notes

Freezing Instructions: Place cooled muffins in a freezer-safe container for up to 3 months. Thaw at room temperature, or microwave for a few seconds to warm them up.

Nutrition

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I originally shared this recipe March 2017. Updated May 2021 and August 2024.

Chicken Marsala Pasta

Our creamy Chicken Marsala Pasta recipe has tender chicken with sautéed mushrooms and bite-size pasta in a flavorful sauce. It’s ready to serve in about 30 minutes and will become a new staple in your rotation. Everyone loves when pasta is for dinner. Check out Boursin Pasta, Pasta Primavera, Tuscan Chicken Pasta, Pastalaya, and Harissa…

Our creamy Chicken Marsala Pasta recipe has tender chicken with sautéed mushrooms and bite-size pasta in a flavorful sauce. It’s ready to serve in about 30 minutes and will become a new staple in your rotation.

Everyone loves when pasta is for dinner. Check out Boursin Pasta, Pasta Primavera, Tuscan Chicken Pasta, Pastalaya, and Harissa Pasta.

Thank you Chicken Marsala Pasta, one-pan dinner winner.

Anyone who loves a cozy, quick pasta dish will love this creamy Chicken Marsala Pasta recipe. Only one pan to clean (apparently my life reflects the need for one-pan meals–did you catch the Honey Mustard Chicken I shared this week, too?), and it has a flavorful sauce with sautéed shallots, garlic, mushrooms and tender bites of chicken with orecchiette pasta. Quick enough for a busy weeknight but tastes truly gourmet.

How to make Chicken Marsala Pasta:

Prepare Chicken: Cut chicken breasts into small, bite sized pieces and add to a ziplock bag. Add flour, salt and pepper then shake well to coat. Heat a dutch oven or stockpot over medium-high heat then add 2 Tablespoon oil. Add chicken and cook for 2 minutes on each side, just until browned (not cooked through). Remove to a plate.

Two images showing pieces of raw chicken tossed in a flour mixture, then after it's browned in a pan.

Saute mushrooms and shallots: Cook mushrooms in 1 tablespoon butter for 3-4 minutes until browned, stirring occasionally. Add shallots and garlic and cook for 1 minute.

Finish sauce: Add wine, scraping up any browned bits from the bottom of the pan, then stir in broth, cream, thyme, and spices. Toss in chicken and dry pasta and bring to a boil. Cover, reduce heat to low, and cook for about 10 minutes, until pasta is tender.

Two images showing how to make chicken marsala pasta by sautéing mushroom and shallot then after cream, spices, and dried pasta are added.

Serve: Mix cornstarch and water in a small bowl and add to the pasta, to thicken. Cook for another minute or two until sauce has thickened. Garnish with the fresh parmesan. Serve chicken mushroom marsala pasta with a wedge salad or breadsticks.

Two images showing Chicken mushroom marsala pasta in a pan then in a serving in a bowl with a fork, topped with parmesan cheese.

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Chicken Marsala Pasta

This creamy Chicken Marsala Pasta recipe has tender chicken with sautéed mushrooms and bite-size pasta in a flavorful sauce. It's ready to serve in just 30 minutes and will become a new staple in your rotation!

Course Main Course

Cuisine Italian

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 889kcal

Author Lauren Allen

Cost $15

Ingredients

1.5 lbs boneless skinless chicken breasts , cut into bite-size pieces
3 Tablespoons all-purpose flour
1 teaspoon salt
½ teaspoon freshly ground black pepper
2 Tablespoon olive oil
1 Tablespoons butter
8 oz fresh mushrooms , thinly sliced
1 shallot , diced
2 cloves garlic , minced
1 cup Marsala wine , (not marsala cooking wine)
2 cups low-sodium chicken broth
2 cups heavy cream
1 teaspoon dried oregano leaves
1 teaspoon dried basil
1 teaspoon salt
1 teaspoon freshly ground black pepper
1/2 teaspoon dried thyme
2 Tablespoons cornstarch + 2 Tablespoons water
1 lb dry orecchiette pasta ,or farfalle, or penne pasta
1/2 cup freshly grated parmesan cheese
1/4 cup fresh chopped parsley

US Customary – Metric

Instructions

Prep chicken: Cut chicken breasts into small, bite sized pieces and add to a ziplock bag. Add flour, salt and pepper then shake well to coat.
Sauté Chicken: Heat a dutch oven or stockpot over medium-high heat then add 2 Tablespoon oil. Add chicken and cook for 2 minutes on each side, just until browned (not cooked through). Remove to a plate.
Sauté Mushrooms and shallots: Add 1 Tablespoon butter to the pan then the mushrooms, cooking for 3-4 minutes until browned, stirring occasionally. Add shallots and garlic then cook for 1 minute.
Finish sauce: Add wine, scraping up any browned bits from the bottom of the pan. Stir in broth, cream, thyme, and spices. Add chicken and dry pasta then bring to a boil. Cover, reduce heat to low, and cook for about 10 minutes, until pasta is tender.
Thicken: Mix cornstarch and water in a small bowl and add to the pasta, to thicken. Cook for another minute or two until sauce has thickened.
Serve: Garnish with the fresh parmesan and parsley. Serve immediately.

Video

Notes

Make Ahead Instructions: Cut and season chicken and refrigerate up to a day ahead. Make sauce just until the step of adding chicken and pasta. Store sauce in the fridge. When ready to eat, rewarm sauce, and add chicken and pasta, following remaining recipe instructions.

Nutrition

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Chewy Granola Bars

Nothing beats our homemade Granola Bars recipe that takes just 15 minutes to prep, no baking required, and they’re healthier and less expensive than store-bought. We have tons of healthy snacks you’ll love, like our Banana Oat Muffins, Fruit Pops, Frozen Yogurt Recipe, or a Strawberry Banana Smoothie! How to make No Bake Granola Bars:…

Nothing beats our homemade Granola Bars recipe that takes just 15 minutes to prep, no baking required, and they’re healthier and less expensive than store-bought.

We have tons of healthy snacks you’ll love, like our Banana Oat Muffins, Fruit Pops, Frozen Yogurt Recipe, or a Strawberry Banana Smoothie!

Chewy Granola Bars are my cure for hangry meltdowns

A fridge stocked with ready-made snacks and healthy foods is what gets me through the grind of school-lunch and snack packing! I always try to have some healthy mini muffins, and our veggie bucket stocked with homemade ranch or hummus.

I love that our granola bars recipe is thick and chewy, and they don’t fall apart. Customize them with favorite mix-ins like coconut, dried fruit, nuts, peanut butter, etc. If you’re looking for an even healthier option, try Granola Bites, or Protein Bars.

How to make No Bake Granola Bars:

Combine Dry Ingredients: Pour oats, Rice Krispies cereal, and flaxseed into a large mixing bowl. Place parchment paper inside an 8 or 9 inch pan, leaving some overhang to pull them out.

Make Syrup: In an extra-large microwave safe bowl add butter, brown sugar, and honey. Microwave for 1 minute, then stir. Microwave again for 1 ½ minutes then remove and stir in vanilla.

Two images showing a chewy granola bars recipe with the dry ingredients in one bowl then the soft syrup in a bowl with vanilla being added.

Combine: Drizzle syrup over the oat/cereal mixture, gently stirring to coat. Stir in chocolate chips, then pour mixture into prepared pan, spreading into an even layer.

Two images showing how to make granola bars by pouring syrup on the dry ingredients then after it's stirred together and mini chocolate chips are added.

Press: Place another piece of parchment paper on top and press down with our palms, to press the mixture firmly into the pan. Press extra mini chocolate chips on top if you’d like, then refrigerate bars for 1-2 hours before cutting.

Two images showing a homemade granola bars recipe pressed into a 9x9 pan then a close up of one of the bars after they are cut.

Make Ahead and Freezing Instructions:

To Make Ahead: Bars will keep in an air-tight container for up to 7 days. Store in the fridge for firmer bars, or at room temp for softer bars.

To Freeze: Cover pan tightly with plastic wrap and then aluminum foil (or wrap individual bars in parchment paper and store in a freezer safe bag) and freeze for up to 2 months. Thaw in the fridge or at room temperature.

Healthy Snack Recipes:

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No Bake Granola Bars

Chewy homemade Granola Bars recipe you can customize with your favorite add-ins, and there's no baking required.

Course Snack

Cuisine American

Prep Time 12

Cook Time 3

Refrigeration 1

Total Time 1 15

Servings

Calories 164kcal

Author Lauren Allen

Cost $3

Ingredients

2 1/4 cups quick oats
1 1/2 cups crispy rice cereal (like Rice Krispies)
2 Tablespoons ground flaxseed
6 Tablespoons butter*
1/3 cup honey
3/4 cup packed light brown sugar
1 teaspoon vanilla extract
1/2 cup mini chocolate chips , or other favorite add-in’s

US Customary – Metric

Instructions

Line 8 or 9’’ square pan with parchment paper, with some paper overhang.
Mix Dry Ingredients: In a large mixing bowl stir together oats, rice krispies cereal, and flaxseed.
Microwave Wet ingredients: Add butter, brown sugar and honey to a large microwave safe bowl and cook for 1 minute. Remove from microwave and stir mixture until butter has melted. Return to microwave for 1 ½ minutes. Carefully remove from microwave and stir in vanilla.
Combine: Drizzle mixture over dry ingredients, stirring gently until coated evenly. Stir in chocolate chips. Pour mixture into prepared pan, spreading into an even layer.
Press into pan: Place a small piece of parchment over the mixture (or use lightly greased hands) and press mixture firmly into the pan. This is important so they don't crumble when you cut them. Sprinkle mini chocolate chips on top and press them gently onto the tops of the bars.
Refrigerate for about 1-2 hours before pulling up on the parchment paper to remove them from the pan and cut them.
Store in an airtight container in the fridge for firmer bars or at room temperature for softer bars.

Video

Notes

Butter: You can use salted or unsalted butter. If using unsalted butter, add a pinch of salt in with the butter and sugar mixture. You could also substitute coconut oil, but only cook for 2 minutes (total) in the microwave, instead of 2 ½ minutes.

Other Mix-Ins: add ½ cup total of chopped almonds, coconut, Craisins or other dried fruit.

Make Ahead Instructions: homemade granola bars will keep in an air-tight container for up to 7 days. Store in the fridge for firmer bars, or at room temp for softer bars.

Freezing Instructions: Cover pan tightly with plastic wrap and then aluminum foil (or wrap individual bars in parchment paper and store in a freezer safe bag) and freeze for up to 2 months. Thaw in the fridge or at room temperature.

Nutrition

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I originally shared this recipe in May 2015. Updated May 2018 and August 2024.

Meal Plan (189)

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 Honey Mustard Chicken, Easy Beef Stroganoff, Quinoa Burger, Yellow Curry and BBQ Pulled Pork Nachos. Did you know you can SAVE your favorite recipes and ANY of my meal plans?…

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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 Honey Mustard Chicken, Easy Beef Stroganoff, Quinoa Burger, Yellow Curry and BBQ Pulled Pork Nachos.

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.

Print Shopping List

Monday: Honey Mustard Chicken $12.38

Tuesday: Easy Beef Stroganoff $11.58

Wednesday: Quinoa Burger $11.58

Thursday: Yellow Curry $12.91

Friday: BBQ Pulled Pork Nachos $21.26 with this Pulled Pork Recipe

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:

2. Budget Information:

3. Edit and Customize Meal Plans:

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.

Print Shopping List

Did you know you can customize this meal plan, swap out recipes, and make your own shopping list? Register for a free account or login to get started!

Print Shopping List

Add this meal plan to your collection.

Each 5-day meal plan includes a printable grocery shopping list with budget information, to help save time and money!

Yes, I want free meal plans!

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How to Make Buttermilk

Skip the trip to the store and learn How to Make Buttermilk substitute at home with simple pantry ingredients, including dairy-free and vegan options! I love learning simple how-to swaps for my kitchen, like how to make your own Vanilla Extract, How to Ripen Bananas, or make some Playdough for the kids. Buttermilk Substitute: Any…

Skip the trip to the store and learn How to Make Buttermilk substitute at home with simple pantry ingredients, including dairy-free and vegan options!

I love learning simple how-to swaps for my kitchen, like how to make your own Vanilla Extract, How to Ripen Bananas, or make some Playdough for the kids.

Our Buttermilk Substitute hack saves me time and time again.

We’ve all been there–you’re several ingredients deep in a recipe and realize it calls for buttermilk, which you don’t have. Instead of making a trip to the store, just make your own buttermilk substitute! It’s easy, inexpensive, and I’m sure you already have everything you need.

Buttermilk Substitute:

Any of these options will work great in a recipe, just pick the best one for you based on what you have in your pantry and fridge.

1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup
1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup
1 cup buttermilk = 1 cup plain yogurt
1 cup buttermilk = 1 and ¾ teaspoon cream of tartar + 1 cup of milk

How to make Buttermilk:

For the vinegar option, simply pour 1 Tablespoon vinegar into a measuring cup for 1 cup, then fill the rest of the cup with milk. Carefully stir the mixture then let it sit for 5 minutes. If you don’t have vinegar, check out other easy alternatives above.

Dairy Free & Vegan Substitute:

Instead of dairy milk, use coconut milk or soy milk. Just add 1 Tablespoon vinegar or lemon juice to a 1 cup measuring cup, then fill the rest of the way with coconut or soy milk. Stir and let sit for 5 minutes before using in a recipe.

Buttermilk Freezing Instructions:

Buttermilk freezes great for up to 3 months. You could even pour in an ice cube tray so it’s easy to use small amounts as needed.

Use Buttermilk In:

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Buttermilk Substitute

Skip the trip to the store and learn How to Make Buttermilk at home with simple pantry ingredients, including dairy-free and vegan options!

Course Beverage

Cuisine American

Prep Time 3

Total Time 3

Servings cup

Calories 149kcal

Author Lauren Allen

Equipment

liquid measuring cup

Ingredients

1 Tablespoon white vinegar (or lemon juice)
1 cup milk (scant cup)

US Customary – Metric

Instructions

Pour the tablespoon of vinegar into a 1 cup measurer. Fill the rest of the 1 cup measurer with milk.
Gently stir and let the mixture sit for about 5 minutes. This will allow the milk to slightly curdle, giving it a buttermilk-like texture and taste.

Video

Notes

More buttermilk substitute options:

- 1 cup buttermilk = 1 Tablespoon white vinegar + enough milk to measure 1 cup

- 1 cup buttermilk = 1 Tablespoon lemon juice + enough milk to measure 1 cup

- 1 cup buttermilk = 1 cup plain yogurt
- 1 cup buttermilk = 1 and ¾ teaspoon cream of tartar + 1 cup of milk

Dairy-Free and Vegan: Instead of dairy milk, use coconut milk or soy milk! Just add 1 Tbsp vinegar or lemon juice to a 1 cup measuring cup, then fill the rest of the way with coconut or soy milk. Stir and let sit for 5 minutes then use in recipe!

How to Freeze Buttermilk: Buttermilk freezes great for up to 3 months. You could even pour in an ice cube tray so it’s easy to use small amounts as needed.

Nutrition

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