Author: Lauren Allen

Grilled Chicken Sandwich

A homemade Grilled Chicken Sandwich being held, ready to take a bite.This easy Grilled Chicken Sandwich recipe is one of our favorite Summer meals, with seasoned, juicy, grilled chicken breasts on top of a bun with guacamole and all of your favorite toppings. We have so many amazing healthy Burger sandwich recipes on TBFS, like our Quinoa Burger, Black Bean Burger, Turkey Burgers, French Onion Burgers,…

A homemade Grilled Chicken Sandwich being held, ready to take a bite.

This easy Grilled Chicken Sandwich recipe is one of our favorite Summer meals, with seasoned, juicy, grilled chicken breasts on top of a bun with guacamole and all of your favorite toppings.

We have so many amazing healthy Burger sandwich recipes on TBFS, like our Quinoa Burger, Black Bean Burger, Turkey Burgers, French Onion Burgers, or Greek Burgers with Feta Aioli!

A homemade Grilled Chicken Sandwich being held, ready to take a bite.

Grilled Chicken Sandwich

They’re not flashy, but the flavor in this juicy chicken sandwich recipe is unreal, from the blackened chicken seasoning to the fresh guac piled on top. Plus, Grilled chicken sandwiches are almost always lower in total calories, fat and saturated fat than fried chicken sandwiches or beef hamburgers (which obviously have their place…but if you’re trying for high protein, macro-friendly food, this one is a great option). If you want to make this dinner even healthier, skip the bun and wrap it in lettuce.

How to make a Grilled Chicken Sandwich:

Grill Chicken: Mix seasonings together. Lightly coat chicken breast halves in oil then sprinkle seasonings all over both sides of the chicken. Cook chicken for 3-5 minutes on each side, until cooked through (160 degrees F). Don’t overcook since chicken is the star of the burger. Remove to a plate and cover to keep warm.

Two images showing chicken breast halves before and after it's grilled.

Assemble: Mash avocado in a bowl and spritz with lemon juice. Place chicken breast on bun and pile on your favorite toppings.

Two images showing a juicy chicken burger recipe being assembled on a bun then adding guacamole on top.

Toppings for a Grilled Chicken Sandwich:

  • Guacamole – check out my favorite recipe in my cookbook!
  • Onion – fresh or my favorite pickled red onions.
  • Lettuce – butter or iceburg
  • Tomato – beefsteak
  • Cheese – your favorite kind
  • Pickle

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A homemade Grilled Chicken Sandwich being held, ready to take a bite.
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Grilled Chicken Sandwich

Our easy Grilled Chicken Sandwich recipe is a favorite easy Summer meal, with seasoned grilled chicken breasts, guacamole and all of your favorite toppings.
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4
Calories 478kcal
Author Lauren Allen
Cost $14

Ingredients

Chicken Seasoning:

  • 4 boneless, skinless chicken breast halves
  • 1 Tablespoon olive oil
  • 2 teaspoon chili powder
  • 1 teaspoon garlic powder
  • 1 teaspoon onion powder
  • 1 teaspoon ground cumin
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon salt

Toppings:

  • 1 large avocado peeled, seeded, mashed
  • 4 slices provolone cheese , or your favorite kind
  • 1/2 of a red onion , thinly sliced (or use pickled red onion)
  • 4 leaves leafy green lettuce , washed and pat dry
  • 4 hamburger buns

Instructions

  • Chicken seasoning: Mix seasonings together. Lightly coat chicken breast halves in oil and sprinkle seasonings all over both sides of the chicken. Set aside.
  • Grill chicken: Heat a clean, greased grill over medium-high heat. Once hot, add chicken and cook for about 3-5 minutes on each side or until cooked through (160 degrees). Remove to a plate and cover to keep warm. The chicken will continue to cook after it's removed from the grill.
  • Prepare burger toppings. Mash the avocado in a bowl and spritz with a little lemon juice, to keep it from browning.
  • Assemble: Add grilled chicken to a bottom bun. Top with cheese, mashed avocado and other toppings. Enjoy!

Video

Notes

Make Ahead Instructions: Combine chicken seasoning spices ahead of time. Prep and chop burger toppings ahead of time.

Nutrition

Calories: 478kcal | Carbohydrates: 31g | Protein: 37g | Fat: 23g | Saturated Fat: 7g | Cholesterol: 92mg | Sodium: 907mg | Potassium: 882mg | Fiber: 6g | Sugar: 4g | Vitamin A: 3090IU | Vitamin C: 9.1mg | Calcium: 322mg | Iron: 3.2mg

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

Pico de Gallo

A bowl filled with homemade pico de gallo, ready to be served.Our homemade Pico de Gallo recipe takes 10 minutes to make and instantly elevates any dish (or serve it with tortilla chips!) If you’re looking for delicious dip recipes try Homemade Hummus, Pepper Jelly, Easy Homemade Salsa, or Street Corn Dip! How to make Pico de Gallo: Combine chopped tomatoes, onion, cilantro and jalapeño in…

A bowl filled with homemade pico de gallo, ready to be served.

Our homemade Pico de Gallo recipe takes 10 minutes to make and instantly elevates any dish (or serve it with tortilla chips!)

If you’re looking for delicious dip recipes try Homemade Hummus, Pepper Jelly, Easy Homemade Salsa, or Street Corn Dip!

A homemade Pico de Gallo recipe in a bowl, sprinkled with fresh cilantro and ready to serve.

Pico de Gallo is my everything topping.

I keep ingredients for this irresistible pico on hand at all times. It instantly adds a splash of color, burst of flavor, and elevates every dish. Obviously you’ll want to serve it with Mexican faves like tacos, burritos, and quesadillas, but it’s also a mighty friend to eggs, avocado toast, grilled chicken or fish, or just scoop up with tortilla chips.

(Let’s not confuse fresh pico de gallo–made with fresh tomatoes, onion, cilantro and jalapeño–with homemade salsa, which has more of a chunky sauce consistency, and can be made with cooked, roasted, canned or fresh tomatoes). When I’m looking for fresh and bold topping, pico de gallo is my go to.

How to make Pico de Gallo:

Combine chopped tomatoes, onion, cilantro and jalapeño in a bowl. Season with salt and a spritz of lime juice. Serve on your favorite Mexican dishes, or with chips. Store in the fridge for up to 5 days.

Two images showing all of the best Pico de Gallo ingredients in a bowl before and after combining: diced tomatoes, red onion, jalapeño, cilantro, and lime juice.

Make Ahead and Storage Instructions:

To Make Ahead: Pico is my favorite when made an hour or two in advance. It can be kept in the fridge for about a week, depending on the freshness of your ingredients.

Recipe Variations:

  • Spicy Pico de Gallo: Keep the jalapeño seeds and add extra jalapeño peppers if you’d like.
  • Add Avocado: Stir in some diced avocado right before serving.
  • Add Mango: Stir in diced avocado right before serving, for a fun flavor twist.

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A bowl filled with homemade pico de gallo, ready to be served.
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Pico de Gallo

This homemade Pico de Gallo recipe only takes 10 minutes and is made with fresh tomatoes, cilantro, red onion, and jalapeño. It is bursting with fresh flavors and instantly elevates any dish, or can be enjoyed with chips.
Course Appetizer, Side Dish
Cuisine American, Mexican
Prep Time 10 minutes
Total Time 10 minutes
Servings 6
Calories 19kcal
Author Lauren Allen
Cost 3

Equipment

Ingredients

  • 5 Roma tomatoes , diced
  • 1/2 cup white or red onion , diced
  • 1/2 cup fresh cilantro , chopped
  • 1 small jalepeño pepper , veins and seeds removed, diced
  • 1 – 2 teaspoons lime juice , to taste
  • salt , to taste
US Customary – Metric

Instructions

  • Combine diced tomatoes, onion, cilantro and jalapeño in a bowl. Season with salt and add lime juice to taste. 
  • Top on your favorite Mexican food, eggs, avocado toast, chicken, or serve with chips.

Video

Notes

Yield: Makes about 4 cups.
Make Ahead Instructions: prepare Pico de Gallo an hour or two in advance, stored in the fridge. Leftovers will keep for a few days in the fridge.
Spicy Pico de Gallo: Keep the jalapeño seeds and add extra jalapeño peppers if you’d like.
Add Avocado: Stir in some diced avocado right before serving.
Add Mango: Stir in diced avocado right before serving, for a fun flavor twist.

Nutrition

Calories: 19kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 4mg | Potassium: 176mg | Fiber: 1g | Sugar: 2g | Vitamin A: 593IU | Vitamin C: 20mg | Calcium: 11mg | Iron: 1mg

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 *I originally shared this recipe April 2015. Updated May 2018, April 2022 and July 2024.

Honey Mustard Chicken

Baked honey mustard chicken thighs on a sheet pan with red onion, butternut squash, and brussels sprouts.You’re going to love our newest sheet pan dinner of juicy Honey Mustard Chicken baked with butternut squash, red onion, and Brussels sprouts. This healthy and delicious dinner is ready in 30 minutes! I’m a huge fan of 30-minute meals like this, and Sheet Pan Chicken Fajitas, Salmon Tacos, Mediterranean Meatball Bowl, or Chicken Caprese!…

Baked honey mustard chicken thighs on a sheet pan with red onion, butternut squash, and brussels sprouts.

You’re going to love our newest sheet pan dinner of juicy Honey Mustard Chicken baked with butternut squash, red onion, and Brussels sprouts. This healthy and delicious dinner is ready in 30 minutes!

I’m a huge fan of 30-minute meals like this, and Sheet Pan Chicken Fajitas, Salmon Tacos, Mediterranean Meatball Bowl, or Chicken Caprese!

Baked honey mustard chicken thighs on a sheet pan with red onion, butternut squash, and brussels sprouts.

Winner, winner, Honey Mustard Chicken Dinner

I mean, what’s not to love about dinner baked on one sheet pan, high protein, and ready in 30 minutes? I’m obsessed with our honey mustard chicken thighs recipe and the veggie and seasoning pairings are so on point for a delicious dinner, or even batch meal prepping for a week of lunches. Whether you’re counting your macros, or just looking for a tasty meal, this dinner will become a staple in your home, and you can’t beat the clean up of a one-pan meal!

How to make Honey Mustard Chicken:

Make Sauce: Mix the honey mustard sauce ingredients together in a bowl: honey, Dijon mustard, olive oil, garlic, rosemary, salt and pepper.

Bake Chicken: Pat chicken dry with paper towels and place in center of baking sheet then spoon some honey mustard sauce over each piece of chicken. Place chicken pieces on baking sheet and cook in oven for 10 minutes.

Two images showing a honey mustard chicken marinade in a bowl, then after it's spread over chicken thighs.

Veggies: While the chicken cooks, add veggies to a bowl and toss with remaining honey mustard sauce. Remove chicken from oven then add veggies to the baking sheet, around the chicken. Return to oven and bake for 15-20 minutes, or until chicken is cooked through (165 Degrees F), tossing veggies once during cooking.

Two images showing how to make honey mustard chicken baked on a sheet pan with chopped red onion, brussels sprouts, and butternut squash.

Make Ahead Instructions:

To Make Ahead: Make marinade ahead and chop all the veggies ahead of time. Store separately in the fridge, until ready to assemble dinner.

More Easy and Healthy Dinner Ideas:

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Baked honey mustard chicken thighs on a sheet pan with red onion, butternut squash, and brussels sprouts.
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Honey Mustard Chicken

Juicy and flavorful Honey Mustard Chicken baked to perfection on a sheet pan with butternut squash, red onion, and Brussels sprouts. It is easy, healthy, and ready in about 30 minutes!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 25 minutes
Total Time 35 minutes
Servings 6
Calories 404kcal
Author Lauren Allen
Cost $12

Ingredients

  • 6 bone-in, skin-on chicken thighs or breasts , excess fat trimmed off
  • 1 ½ cups butternut squash , cut into 1-inch cubes
  • ½ large red onion , cut into chunks
  • 1 ½ cups Brussels sprouts , halved

Honey Mustard Sauce:

US Customary – Metric

Instructions

  • Preheat oven to 400 degrees F. Grease a large baking sheet with non-stick cooking spray.
  • Honey Mustard Sauce: Mix together honey, Dijon mustard, olive oil, garlic, rosemary, salt and pepper.
  • Prep chicken: Pat chicken dry with paper towels and place in center of baking sheet and spoon some honey mustard sauce over each piece of chicken. Place chicken pieces on baking sheet and cook in oven for 10 minutes.
  • Veggies: While the chicken cooks, add veggies to a bowl and toss with remaining honey mustard sauce. Remove chicken from oven and add veggies to the baking sheet, around the chicken. Return to oven and bake for 15-20 minutes, or until chicken is cooked through (165 Degrees F), tossing veggies once during cooking.

Notes

Chicken: Chicken breasts may cook faster than thighs. If they reach 160-165 degrees before veggies are tender, remove them to a plate while you finishe cooking the veggies.

Nutrition

Calories: 404kcal | Carbohydrates: 17g | Protein: 25g | Fat: 27g | Saturated Fat: 7g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 142mg | Sodium: 589mg | Potassium: 542mg | Fiber: 2g | Sugar: 10g | Vitamin A: 4007IU | Vitamin C: 27mg | Calcium: 48mg | Iron: 2mg

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Quiche Lorraine

A slice of the best Quiche Lorraine made with bacon, onion, and plenty of cheese. Cooked until golden, ready to eat.Gear up for the best Quiche Lorraine recipe using three different cheeses, crispy bacon and a creamy egg mixture, baked in a flaky pie crust. Brunch is definitely the best meal of the day! Try my Homemade Scones, Eggs Benedict, Crepes, or French Toast Casserole! How to make Quiche Lorraine: Par-Bake Pie Crust: and Place…

A slice of the best Quiche Lorraine made with bacon, onion, and plenty of cheese. Cooked until golden, ready to eat.

Gear up for the best Quiche Lorraine recipe using three different cheeses, crispy bacon and a creamy egg mixture, baked in a flaky pie crust.

Brunch is definitely the best meal of the day! Try my Homemade Scones, Eggs Benedict, Crepes, or French Toast Casserole!

A slice of the best Quiche Lorraine made with bacon, onion, and plenty of cheese. Cooked until golden, ready to eat.

Quiche Lorraine is my brunch BFF

If I’m every planning a brunch menu my mind immediately goes to my favorite quiche recipes, and there’s nothing more classic than Quiche Lorraine with bacon and cheese. It’s beloved by everyone and always the first gone at a party.

And, picture my highest begging voice when I ask you to pretty please make quiche with a homemade pie crust! The taste is incomparable, and store-bought pie crusts are thin and easily overcook to be dry and crumbly. Plus, my pie crust recipe makes 2 crusts, so you can use the other crust for Broccoli Cheese Quiche or Spinach and Bacon Quiche, or freeze it for later to make a different pie recipe.

How to make Quiche Lorraine:

Par-Bake Pie Crust: and Place a peice if parchement paper in the unbaked pie shell and add pie weights or dry rice or beans to weigh it down. Bake pie crust at 350 degrees F for 8 minutes. Remove from oven and remove pie weights.

Cook Bacon in a skillet until crispy then remove to a plate and chop into small pieces. Remove most of the grease then sauté onion in same pan for 2-3 minutes.

A pie crust and a plate of bacon filled with chopped bacon.

Assemble: Sprinkle cheddar and Swiss cheeses in the bottom of the par-baked pie crust and top with bacon. and onion. Combine eggs, cream, milk and spices then stir slowly while pouring over crust so the spices are evenly distributed.

Two images showing how to make quiche lorraine by adding cooked bacon and onion to the bottom of a pie crust, then pouring in an egg mixture.

Bake: Sprinkle parmesan cheese and bake at 350 degrees F for 45-60 minutes. If the quiche starts browning too quickly, tent a piece of tinfoil over it. Allow quiche to cool for 5-10 minutes then serve and enjoy with fruit salad, tomato cucumber salad, or Chia Pudding Cups.

Two images showing a classic quiche lorraine before and after it's baked, and a slice being lifted from the pan.

Make Ahead and Freezing Instructions:

To Make Ahead: Quiche will keep well in the fridge for 2-3 days. Enjoy it at room temperature, or reheat in the microwave or oven.

To Freeze: Allow the baked quiche to cool completely then cover tightly with a double layer of aluminum foil and freeze for up to two months. Let the frozen quiche thaw overnight in the fridge then bake again at 350 degrees F until warmed through.

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A slice of the best Quiche Lorraine made with bacon, onion, and plenty of cheese. Cooked until golden, ready to eat.
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Quiche Lorraine

Our easy and delicious Quiche Lorraine recipe combines three different cheese, with crispy bacon and eggs, to make a breakfast quiche everyone loves.
Course Breakfast
Cuisine American, French
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12
Calories 240kcal
Author Lauren Allen
Cost $10

Ingredients

  • 1 unbaked pie crust
  • 8 slices bacon
  • 1/2 of an onion , diced
  • 1/2 cup fresh grated cheddar cheese
  • 1 cup fresh grated Swiss cheese
  • 1/2 cup fresh grated parmesan cheese
  • 4 large eggs , lightly beaten
  • 1 cup heavy cream
  • 1 cup milk
  • 1/4 teaspoon ground nutmeg
  • 3/4 teaspoon salt
  • 1/4 teaspoon freshly ground black pepper
US Customary – Metric

Instructions

  • Par-bake pie crust: Preheat oven to 350 degrees F. Place unbaked pie shell in pie pan. Place a piece of parchment on top, and add some pie weights or a cup of dry rice or beans. Bake pie crust for 8 minutes. Remove parchment with pie weights. (Pie weights keep the crust from shrinking as it bakes).
  • Cook Bacon in a skillet over medium low heat, turning often. Remove to a plate and chop. Remove most of the grease from the pan and add onion to the pan and sauté for 2-3 minutes minutes.
  • Assemble: Sprinkle cheddar and Swiss cheeses around the bottom of the partially baked pie crust. Add bacon and onion on top. Mix eggs, cream, milk and spices in a bowl. Gently stir while pouring over crust to evenly distribute all of the spices. Sprinkle shredded parmesan cheese on top.
  • Bake at 350 degrees for 45 minutes – 1 hour, depending on your oven, until the center of the quiche is just set. If you notice the pie crust is browning too much you can place a piece of foil over it while cooking. (I don't usually need to do this with a homemade pie crust).
  • Remove from oven and cool for at least 15 minutes before slicing. Refrigerate leftovers.

Video

Notes

Pie Crust: I highly suggest using a homemade pie crust when baking quiche because store-bought crusts are thin, brown easily, turning crumbly and dry when baked for a long period. Our pie crust recipe makes 2, so you can make another quiche, or freeze it for another day. 
Make Ahead Instructions: Quiche will keep well in the fridge for 2-3 days. Enjoy it at room temperature, or reheat in the microwave or oven.
Freezing Instructions: Allow the baked quiche to cool completely then cover tightly with a double layer of aluminum foil and freeze for up to two months. Let the frozen quiche thaw overnight in the fridge then bake again at 350 degrees F until warmed through.

Nutrition

Calories: 240kcal | Carbohydrates: 9g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 103mg | Sodium: 368mg | Potassium: 101mg | Fiber: 0.4g | Sugar: 2g | Vitamin A: 569IU | Vitamin C: 0.1mg | Calcium: 213mg | Iron: 1mg

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I originally shared this recipe March 2019. Updated October 2021 and July 2024.

Meal Plan (188)

A collage of 5 recipes from meal plan 188.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 Ham Fried Rice, Chicken Gyros, Peanut Noodles, Chicken Caesar Pasta Salad and Meatloaf. 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 188.
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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 Ham Fried Rice, Chicken Gyros, Peanut Noodles, Chicken Caesar Pasta Salad and Meatloaf.

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 188.

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Monday: Ham Fried Rice $4.78

Tuesday: Chicken Gyros $21.22

Wednesday: Peanut Noodles $9.43

Thursday: Chicken Caesar Pasta Salad $11.53

Friday: Meatloaf $14.99

Shopping list from meal plan 188.

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

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

Why Meal Plan?

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

1. Prep Ahead Instructions:

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

2. Budget Information:

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

3. Edit and Customize Meal Plans:

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

4. New Meal Plans Each Week:

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

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

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

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

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

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Baked Peaches

Three oven Baked Peaches fresh out of the oven with streusel, a scoop of vanilla ice cream, and caramel sauce.Delicious Baked Peaches with a streusel topping, homemade caramel sauce, and a scoop of vanilla ice cream. It’s a quick dessert you can enjoy all Summer long with fresh peaches. If you’re looking for more Summer desserts, I recommend Ice Cream Sandwiches, Flourless Chocolate Cake, Berry Cake, or Banana Pudding. How to make Baked Peaches:…

Three oven Baked Peaches fresh out of the oven with streusel, a scoop of vanilla ice cream, and caramel sauce.

Delicious Baked Peaches with a streusel topping, homemade caramel sauce, and a scoop of vanilla ice cream. It’s a quick dessert you can enjoy all Summer long with fresh peaches.

If you’re looking for more Summer desserts, I recommend Ice Cream Sandwiches, Flourless Chocolate Cake, Berry Cake, or Banana Pudding.

Three oven Baked Peaches fresh out of the oven with streusel, a scoop of vanilla ice cream, and caramel sauce.

Nothing like Baked Peaches on a lazy summer day.

These Baked Peaches are what Summer dreams are made of! They’re one of my favorite healthier desserts, with a fresh peach topped with streusel, a scoop of vanilla ice cream, and drizzled with homemade caramel. Be sure to buy freestone peaches, so that pesky pit comes out easily!

How to make Baked Peaches:

Make Crumb Topping: In a small bowl add flour, oats, brown sugar, cinnamon and butter. Cut in butter with a pastry blender or fork into small pieces.

Two images showing how to make streusel by combining the ingredients, then cutting in the butter.

Bake: Peel peaches if you’d like, then slice in half and remove pit. Place peaches face-up in baking pan and sprinkle a big spoonful of crumb topping in the center. Bake for about 12-15 minutes or until crumb topping is golden brown. 

Two images showing simple baked peaches in a baking dish before and after the streusel is added.

Serve: Top warm peaches with a scoop of ice cream and drizzle of caramel sauce, if desired. 

Two images of baked peaches with crumble topping freshly baked, then when they are being served with vanilla ice cream and caramel sauce.

Recipe Tips:

  • The Peaches: I recommend freestone peaches instead of clingstone since the pit comes out easily when sliced in half. When you choose your peaches, look for some that are nicely colored red and yellow and smell sweet and peachy and has a slight give when you gently press on them. If so, they are ripe.

Make Ahead Instructions:

The crumb topping can be made a couple days ahead of time and stored covered in the fridge. The peaches can also be peeled and the caramel sauce can be made ahead of time and kept in the fridge separately. Assemble and bake just before serving.

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Three oven Baked Peaches fresh out of the oven with streusel, a scoop of vanilla ice cream, and caramel sauce.
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Baked Peaches

Juicy Baked Peaches with oat crumble and vanilla ice cream makes the perfect healthier summer dessert.
Course Dessert
Cuisine American
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 6
Calories 95kcal
Author Lauren Allen
Cost $5

Ingredients

Instructions

  • Preheat oven to 375 degrees F.
  • Oat Crumble Topping: In a small bowl mix flour, oats, brown sugar, cinnamon and butter. Add butter and cut in with a pastry blender or fork into very small pieces.
  • Prep Peaches: Peel peaches, or keep the skin on. Slice in half and remove the pit. Place the peaches face-up in a small baking pan. 
  • Assemble: Add a big spoonful of crumb topping to the center of each peach. 
  • Bake for about 12-15 minutes or until crumb topping is golden brown. 
  • Serve with a scoop of ice cream and/or a drizzle of caramel sauce, if desired.

Video

Notes

Make Ahead Instructions: Make the crumb topping up to several days ahead of time. Homemade caramel sauce can be made weeks ahead, stored in the fridge. 
Peaches: try to buy freestone peaches, not clingstone, so the pit can be easily removed. Choose ripe peaches that have a slight give when you gently press on them. 

Nutrition

Calories: 95kcal | Carbohydrates: 14g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 34mg | Potassium: 149mg | Fiber: 1g | Sugar: 10g | Vitamin A: 360IU | Vitamin C: 5mg | Calcium: 10mg | Iron: 0.4mg

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I originally shared this post August 2016. Updated October 2020 and July 2024.

Protein Ice Cream

A bowl of easy Chocolate Protein Ice Cream with vanilla in the back.Our guilt-free Protein Ice Cream recipe is absolutely delicious, requires no special equipment, and has no added sugar. It’s made using common ingredients you have on hand for chocolate or vanilla flavored healthy ice cream. Check out my Macro Friendly Recipes for tons of simple and healthy high protein recipes. How to make Protein Ice…

A bowl of easy Chocolate Protein Ice Cream with vanilla in the back.

Our guilt-free Protein Ice Cream recipe is absolutely delicious, requires no special equipment, and has no added sugar. It’s made using common ingredients you have on hand for chocolate or vanilla flavored healthy ice cream.

Check out my Macro Friendly Recipes for tons of simple and healthy high protein recipes.

Two bowls of easy Protein Ice Cream one in a vanilla flavor and one in chocolate, ready to enjoy.

Protein Ice Cream is my nightly, guilt-free indulgence.

When creating this recipe I wanted to make a healthy Protein Ice Cream recipe that has familiar ingredients people typically have on hand, and doesn’t require special equipment (although I have included Ninja Creami instructions, for those who have one). The result is such a delicious treat, in chocolate or vanilla flavor, and the ice cream texture and creaminess is spot on. You can’t beat ice cream with 14 grams of protein and under 200 calories per serving!

How to make Protein Ice Cream:

Blend: Add all ingredients to a blender or food processor and blend until creamy.

Freeze: Spoon into a freezer friendly container, cover, and freeze for at least 1-3 hours, or until frozen.

Two images showing how to make protein ice cream by blending the ingredients in a blender then freezing in a container for a couple hours before scooping.

Scoop: Enjoy protein nice cream any time of year! I’ve included recipes for both chocolate and vanilla in the recipe card below. I’ve also included instructions for how to make it in a ninja creami!

Two images showing homemade chocolate protein ice cream and a bowl of vanilla protein ice cream, ready to enjoy.

More Healthy Treats:

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A bowl of easy Chocolate Protein Ice Cream with vanilla in the back.
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Protein Ice Cream (Chocolate or Vanilla)

Our guilt-free Protein Ice Cream recipe is made from a base of frozen bananas, cottage cheese and protein powder and it makes the creamiest, delicious healthy ice cream. It couldn't be easier to make.
Course Dessert
Cuisine American
Prep Time 5 minutes
Freeze 2 hours
Total Time 2 hours 5 minutes
Servings 2
Calories 191kcal
Author Lauren Allen
Cost $3

Equipment

  • Blender , Food Processor, or Ninja Creami

Ingredients

  • 2 frozen bananas , cut into 1-inch pieces
  • ¼ cup cottage cheese
  • Pinch salt
  • 1 scoop protein powder (vanilla or chocolate) , about 30 grams
  • 2 Tablespoons unsweetened cocoa powder , for chocolate flavor only
  • 2 teaspoons vanilla extract , for vanilla flavor only
US Customary – Metric

Instructions

  • Blend: Add all ingredients to a high powered blender or food processor and blend until smooth. (See notes for Ninja Creami Instructions).
  • Freeze: Spoon into a freezer friendly container, cover, and freeze for at least 1-3 hours, or until frozen.
  • Scoop and enjoy!

Notes

Nutritional label: One serving is approximately 145 grams of ice cream.
Ninja Creami Instructions: Use fresh or frozen banana. Using a food processor or blender, combine all of the ingredients until smooth. Pour into creami container and place in freezer for 24 hours. Place in ninja creami and spin on “light ice cream”. Respin with a little splash of milk if necessary, Enjoy!

Nutrition

Calories: 191kcal | Carbohydrates: 34g | Protein: 14g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.5g | Cholesterol: 22mg | Sodium: 147mg | Potassium: 640mg | Fiber: 7g | Sugar: 16g | Vitamin A: 112IU | Vitamin C: 10mg | Calcium: 136mg | Iron: 1mg

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Chocolate Chip Muffins

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

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

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

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

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

Bakery-worthy Chocolate Chip Muffins

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

How to make Chocolate Chip Muffins:

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

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

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

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

Storing and Freezing Instructions:

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

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

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

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

Equipment

Ingredients

US Customary – Metric

Instructions

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

Video

Notes

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

Nutrition

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

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

Recipe from Little Sweet Baker.

Chicken Gyros

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

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

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

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

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

Weeknight Chicken Gyros Magic

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

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

How to make Chicken Gyros:

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

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

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

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

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

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

Make Ahead and Freezing Instructions:

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

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

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Chicken Gyros

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

Ingredients

Chicken Marinade:

Tzatziki Sauce:

For Serving:

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

Instructions

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

Video

Notes

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

Nutrition

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

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

Meal Plan (187)

A collage of 5 recipes from meal plan 187.Using a weekly meal plan is the best way to cook healthier for your family, save money, and time! This week’s menu includes our popular Sloppy Joes, Lettuce Wraps, Pesto Tortellini, Taco Salad and Grilled Chicken Burger. Did you know you can SAVE your favorite recipes and ANY of my meal plans? Simply create an…

A collage of 5 recipes from meal plan 187.
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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 Sloppy Joes, Lettuce Wraps, Pesto Tortellini, Taco Salad and Grilled Chicken Burger.

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

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

A collage of 5 recipes from meal plan 187.

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Monday: Sloppy Joes $9.35

Tuesday: Lettuce Wraps $12.13

Wednesday: Pesto Tortellini $17.35

Thursday: Taco Salad $20.50

Friday: Grilled Chicken Burger $11.76

shopping list for meal plan 187.

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

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

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

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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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