Category: Oven

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Stuffed Lasagna Peppers

stuffed lasagna peppers

Here’s a low-carb, gluten-free version of lasagna that has all the hearty flavors of the classic lasagna dish. Best of all, the tasty ingredients are all packed in sweet and vibrant bell pepper cups.

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Round plate with bell peppers stuffed with meat sauce and topped with melted cheese.

Now, we know that lasagna can sometimes be tedious to make, but here’s an easy meal prep version that you can make in advance for your next weeknight meal.

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Why is this lasagna pepper recipe great for meal prep?

  • Fewer prep steps than your traditional lasagna recipe, but has all the same flavors found in the classic dish
  • You can still add tons of flavor even without the extra pasta, and it’s a great way to incorporate more vegetables into the dish
  • You can keep it simple by using pre-made marinara sauce
Round plate with bell peppers stuffed with meat sauce and topped with melted cheese.

Super Simple Ingredients You’ll Need for Stuffed Lasagna Peppers

  • Ground Beef: We used lean ground beef, but you can also use ground turkey, ground chicken, and ground Italian pork sausage
  • Marinara Sauce: We used the store-bought sauce. Be sure to read the nutrition label and pick the one with less sugar in the ingredients
  • Bell Peppers: You can use any color, but we opted for red bell peppers because they are sweeter and enhance the flavors of the marinara sauce
  • Cheese: We used shredded mozzarella cheese, but you can use whatever you have on hand
Glass meal prep containers with bell peppers stuffed with meat sauce and topped with melted cheese.

How to Make Stuffed Lasagna Peppers

  • Start with the meat sauce: Saute your onions until they soften, then add the ground beef, and seasonings, and cook until golden brown.
  • Mix in the marinara sauce: After your beef has cooked, pour in the sauce.
  • Assemble the peppers: After you cut the peppers in half, remove the seeds, and use a scoop to fill in each half with the meat sauce.
  • Bake the peppers: Bake them until they are tender. In the last 5 minutes, top it off with shredded cheese and continue to bake until the cheese melts.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with bell peppers stuffed with meat sauce and topped with melted cheese.

Meal Prep Variations

  • If you’re not a fan of bell peppers, you can also use portobello mushrooms or zucchini boats as your vegetable base for the meat sauce.
  • If you want to add more vegetables to the dish, add chopped spinach, or sliced mushrooms to the meat sauce.
  • If you’re a cheese lover, you can also layer ricotta cheese or cottage cheese in between the meat sauce when stuffing your pepper
Stuffed lasagna peppers

Stuffed Lasagna Peppers

Baked Lasagna Stuffed Peppers filled with savory meat sauce and topped with gooey melted cheese!
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Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 2

Equipment

  • knife
  • cutting board
  • spatula
  • saute pan
  • baking dish
  • oven

Ingredients
  

  • 8 oz ground beef
  • 1/4 cup red onions (diced)
  • 1 cup marinara sauce
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 2 red bell peppers
  • 1 tablespoon olive oil
  • 1/2 cup shredded mozzarella cheese

Instructions
 

  • Preheat the oven to 400F. Add olive oil to a saute pan on medium-high heat. Saute the onions until they soften (about 2 to 3 minutes). Next, add the ground beef and seasonings and saute until it is fully cooked and golden brown (about 5 to 6 minutes). Then, add the marinara sauce and stir it all together.
  • Cut the bell peppers in half and remove the ribs and seeds. Stuff each bell pepper half with the marinara meat sauce. Place the stuffed peppers on a sheet pan and bake in the oven for 20 minutes.
  • In the last 5 minutes, remove the peppers from the oven and top it off with shredded cheese. Place it back in the oven for another 5 minutes until the cheese melts.

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Frequently Asked Questions

How long to bake the bell peppers?

For this recipe, we baked it for 20 minutes because we like our peppers to still have a crunch. And if you are making this in advance for your weekly meal prep, the bell peppers will continue to get tender when you reheat them in the microwave. However, if you really like tender roasted peppers, you can pre-bake them for 20 minutes before you fill them with meat sauce.

Are these Stuffed Lasagna Peppers Keto Friendly?

Yes, just be sure the marinara sauce you get is lower in sugar. 

Can you freeze lasagna stuffed peppers?

Yes, they are freezer friendly. Just wrap them individually and store them in a freezer bag for up to 3 months for the best quality.

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Roasted Lemon Italian Chicken with Rutabaga

roasted chicken and rutabaga

Juicy chicken thighs baked with crispy chunks of rutabaga in a warm paprika spice that is perfect for a hearty weeknight dinner.

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Calories: 810kcal | Carbohydrates: 46g | Protein: 42g | Fat: 52g | Saturated Fat: 12g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 26g | Trans Fat: 0.2g | Cholesterol: 221mg | Sodium: 788mg | Potassium: 1649mg | Fiber: 8g | Sugar: 12g | Vitamin A: 457IU | Vitamin C: 86mg | Calcium: 159mg | Iron: 4mg
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Plate with roasted chicken thighs and root vegetables, topped with lemon slices and red onions.

We love roasted chicken thighs because they are juicy, flavorful, and so simple to make.

They go really well with almost any kind of roasted vegetables such as broccoli, asparagus, bell peppers, and your classic roasted potatoes.

For this recipe, we wanted to highlight the underrated rutabaga vegetable.

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What is Rutabaga?

  • Rutabaga is a root vegetable that is actually a cross between a turnip and a cabbage.

  • It can be eaten raw, but it is usually roasted, mashed like potatoes, or used in stews, and in casserole dishes.

  • They look similar to turnips with brownish-yellow or purple skin that is rather tough, therefore, it is best to wash them and remove the skin before cooking them or eating them.

  • Rutabaga is also lower in calories than your other root vegetables, and also higher in fiber, and rich in Vitamin C. Adding them to your diet can help with weight loss and provide great health benefits.

Plate with roasted chicken thighs and root vegetables, topped with lemon slices and red onions.

Recipe Ingredient and Variations:

  • Chicken Thighs: We used chicken thighs in this recipe because they are budget-friendly, and we occasionally enjoy and indulge in the golden brown crispy skin from roasting the chicken thighs. However, if you want to keep this meal lean, you can also use chicken breast or chicken tenderloins.

  • Rutabaga and Potato: We made this a one-pan meal and roasted the vegetables alongside the chicken thighs for easy cleanup.

  • Lemon: Adding citrus and the zest of the peel always brightens up the flavors.

  • Aromatics: We used red onions and garlic, but you can also use shallots for this recipe.

  • Seasonings: We kept it simple with pre-made Italian seasoning, paprika, garlic powder, and salt.

  • Olive oil: Always coat your protein and vegetables when roasting them in the oven. This will help crisp up the chicken and the root vegetables.

Glass casserole dish with roasted chicken thighs and root vegetables, topped with lemon slices and red onions.

Easy Basic Steps to Make Roasted Chicken and Rutabaga

  1. Preheat the oven to 400F. In a small bowl, mix together the seasonings.

  2. Place the chicken in one bowl and sprinkle it with half of the seasonings, then drizzle with some olive oil.

  3. Next, peel the rutabaga and potato and cut them into cubes. Place them in another mixing bowl and also sprinkle them with the seasonings and coat them with olive oil.

  4. Place all of the ingredients on a sheet pan and layer the lemon slices on top of the chicken.

  5. Top everything off with the diced red onions and minced garlic.

  6. Bake everything in the oven for 35 minutes until the chicken reaches an internal temperature of 165F and the chicken reaches gets your desired crispiness of the skin.

Reference the recipe card below for detailed instructions.

Glass meal prep containers with roasted chicken thighs and root vegetables, topped with lemon slices and red onions.

Meal Prep Tips for Roasted Chicken and Rutabaga

  • Cook method variations: You can also make this recipe in the Air Fryer (cook at 360F for 20-25 minutes).

  • To Serve: Serve with a fresh side salad or a hot roll.

  • To Store: Store it in an airtight container for up to 3 to 4 days in the refrigerator.

  • To Reheat: Warm it up in the microwave for a few minutes.

roasted chicken and rutabaga

Roasted Lemon Italian Chicken with Rutabaga

A classic roasted chicken with your new favorite root vegetable-buttery, sweet, and savory rutabaga.
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Prep Time 5 minutes
Cook Time 40 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 2
Calories 810 kcal

Equipment

  • knife
  • cutting board
  • sheet pan
  • oven

Ingredients
  

  • 4 chicken thighs
  • 1 large rutabaga
  • 1 russet potato
  • 1 teaspoon italian seasoning
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon paprika
  • 1/2 teaspoon salt
  • 1 lemon (sliced)
  • 1/4 cup red onion (sliced)
  • 1 tablespoon garlic (minced)
  • 2 tablespoon olive oil

Instructions
 

  • Preheat the oven to 400F. In a small bowl, mix together the italian seasoning, paprika, garlic powder, and salt.
  • Place the chicken in a mixing bowl and sprinkle the chicken with half of the seasoning mixture, then drizzle it with half of the olive oil.
  • Next, peel the rutabaga and potato and cut them into 1 inch cubes. Place the cubed rutabaga and potato in another mixing bowl and sprinkle the rest of the seasonings and drizzle with the rest of the olive oil and mix well
  • Place both the chicken and veggies on a sheet pan. Layer the lemon slices on top of the chicken. Top the veggies with the diced red onions and minced garlic
  • Bake everything in the oven for about 35 to 40 minutes until the chicken reaches an internal temperature of 165F.

Notes

Nutrition information provided is an estimate. It will vary based on cooking method and specific ingredients used. Please consult with your healthcare provider for specific dietary needs. To gain a better understanding, explore our nutrition disclaimer here. 

Nutrition

Calories: 810kcalCarbohydrates: 46gProtein: 42gFat: 52gSaturated Fat: 12gPolyunsaturated Fat: 10gMonounsaturated Fat: 26gTrans Fat: 0.2gCholesterol: 221mgSodium: 788mgPotassium: 1649mgFiber: 8gSugar: 12gVitamin A: 457IUVitamin C: 86mgCalcium: 159mgIron: 4mg

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Frequently Asked Questions

What temperature do you cook chicken thighs?

Chicken should always be cooked to at least an internal temperature of 165F.

What does roasted rutabaga taste like?

When eaten raw, they have a bit of a bitter taste similar to a turnip, however, when cooked, gain a buttery and sweet & savory combination, much like a sweet potato. 

Is rutabaga a low-carb vegetable?

Rutabaga is much lower in carbs than most root vegetables and makes for a great choice for those on low-carb diets. 1 cup of cubed rutabaga has approximately 12 grams of carbs.

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Spaghetti Squash with Sausage and Peppers

sausage squash

This Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe is a delightful combination of flavors, budget-friendly ingredients, and simplicity. Whether you’re a seasoned home cook or just starting your culinary journey, this recipe ensures that anyone can create a delicious and satisfying meal without breaking the bank. So, roll up your sleeves, gather your ingredients, and get ready to enjoy a tasty, budget-friendly feast!

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Round bowl with spaghetti squash, sausage, and bell peppers.

Why this Recipe is Budget Friendly

Let me tell you why this Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe is not only delicious but also budget-friendly! Whether you’re a student, a family on a budget, or simply looking to make economical meal choices, this Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe provides a wallet-friendly option that doesn’t compromise on taste or nutrition. 

Spaghetti Squash: Spaghetti squash is often more affordable compared to other types of winter squash. It’s a great alternative to traditional pasta, offering a low-cost, nutrient-rich base for your meal.

Beef Sausage: While beef sausage can vary in price depending on the quality and brand, it is generally a more budget-friendly option compared to other cuts of meat. You can often find economical packages of beef sausage at your local grocery store, making it an accessible protein source for your meal.

Red Bell Peppers: Red bell peppers are usually reasonably priced, especially when they are in season. They are versatile vegetables that add flavor, color, and nutrients to your dish without breaking the bank.

Simple Seasonings: This recipe calls for basic seasonings like garlic powder and salt, which are affordable pantry staples found in most kitchens. These simple ingredients add flavor and depth to the dish without requiring additional expensive spices or herbs.

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Here’s What You’ll Need for Sausage and Spaghetti Squash

Let’s dive into the incredible ingredients that make this Spaghetti Squash with Beef Sausage and Red Bell Peppers recipe a true taste sensation!

  • Spaghetti Squash: This unique winter squash variety is a low-carb alternative to traditional pasta. When cooked, its flesh transforms into tender strands resembling spaghetti noodles. The mild and slightly nutty flavor of spaghetti squash provides a delightful base for the other ingredients to shine.

  • Beef Sausage: Made from ground beef combined with a delicious blend of spices, beef sausage adds a hearty and savory element to this dish. Its rich flavor and tender texture create a satisfying contrast with the spaghetti squash. You can use pre-cooked beef sausage links or remove the casings and crumble raw sausage for browning.

  • Red Bell Peppers: Bursting with vibrant color and sweet flavor, red bell peppers are the perfect partner for this dish. They add a refreshing crunch and a subtle touch of sweetness, balancing the richness of the beef sausage. Not only do they elevate the taste, but they also bring a pop of visual appeal to the meal.

These three key ingredients come together to create a harmonious flavor profile that’s both satisfying and nutritious. The spaghetti squash provides a lighter, low-carb base, while the beef sausage adds robustness and protein. The red bell peppers contribute freshness and a hint of natural sweetness, resulting in a well-balanced and delicious combination.

Round bowl with spaghetti squash, sausage, and bell peppers.

Easy Steps to Make Oven Baked Spaghetti Squash

  1. Pre-heat the oven to 400F.

  2. Then, cut the spaghetti squash in half and remove the seeds. Coat the flesh with olive oil and place it on a sheet pan. Roast the spaghetti squash until it becomes tender and easily strands into those delightful “noodles.”

  3. While that is happening, sauté the vibrant red bell peppers to bring out their natural sweetness and add a touch of freshness to the dish.

  4. Next, cook the beef sausage in a skillet until it’s browned.

  5. Combine it all together, sprinkle with a pinch of garlic powder and a dash of salt, and voila! You’ve got yourself a mouthwatering masterpiece.

Reference the recipe card below for detailed instructions.

Glass meal prep container with spaghetti squash, sausage, and bell peppers.

Meal Prep Tips for Sausage Spaghetti Squash

  • What I absolutely adore about this recipe is its versatility. Not only does it make for an incredible meal prep option, but it also leaves you with delightful leftovers that you can enjoy in various ways. Slice up the leftover beef sausage and use it as a pizza topping for a savory twist. You can also mix it into a frittata or scramble it with eggs for a protein-packed breakfast. The possibilities are endless! 

  • Storage: Store in an airtight container in the refrigerator for up to 3 to 4 days for the best quality.

  • To reheat, you can either use the microwave or reheat it on the stovetop. If using the microwave, place a portion in a microwave-safe dish, cover it with a microwave-safe lid or plastic wrap, and heat in 1-minute increments until it’s heated through. If reheating on the stovetop, warm it in a skillet over medium heat, stirring occasionally until it’s thoroughly heated.

Glass meal prep containers with spaghetti squash, sausage, and bell peppers.

sausage squash

Spaghetti Squash with Sausage and Peppers

Spaghetti Squash with Beef Sausage and Red Bell Peppers is a wallet-friendly option that does not compromise on tate or nutrition.
No ratings yet
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Prep Time 5 minutes
Cook Time 45 minutes
Course dinner
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula
  • sheet pan
  • oven

Ingredients
  

Spaghetti Squash Bake

  • 1/2 small spaghetti squash (8 inches in length)
  • 1 tablespoon olive oil

Sausage and Bell Peppers

  • 6 oz pre-cooked beef sausage (sliced)
  • 1 red bell pepper (diced)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions
 

Spaghetti Squash Bake

  • Pre-heat the oven to 400F. Carefully slice the spaghetti squash in half. Scoop out the seeds with a spoon. Place the squash, flesh side up, on a sheet pan. Coat with olive oil and bake in the oven for 40 minutes.
  • Once the squash is cooked, let it cool before shredding the squash flesh with a fork.

Sausage and Peppers

  • Slice the sausage into rounds and cut the peppers into one-inch cubes.
  • Add oil to a saute pan on medium-high heat and saute the bell peppers until they soften. Next, add the sausage and continue to stir for another 3 to 4 minutes until sausage is golden brown.
  • Finally, mix in the cooked squash and season with garlic powder and salt.

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Frequently Asked Questions

Can I use a different type of sausage?

Absolutely! While beef sausage pairs wonderfully with the flavors in this recipe, you can experiment with other types of sausage such as turkey sausage, chicken sausage, or even vegetarian sausage if you prefer.

How do I choose a ripe spaghetti squash?

Look for spaghetti squash that feels firm and heavy for its size. The skin should be smooth and free of soft spots or blemishes. A ripe spaghetti squash will have a bright yellow color.

Can I substitute the red bell peppers with other vegetables?

Certainly! If you’re not a fan of red bell peppers or prefer different vegetables, feel free to get creative. You can substitute them with zucchini, mushrooms, cherry tomatoes, or any other veggies you enjoy.

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Oven Baked Honey Mustard Glazed Chicken Salad

chicken salad

This tasty chicken lunch meal prep is baked in a sweet and savory honey mustard marinade and served on top of a fresh spring mix salad.

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Baked honey mustard glazed chicken salad served with spring mix salad.

Why You Need to Make This

  • The recipe uses pantry-friendly ingredients to make this flavorful marinade for your chicken.

  • This is a sheet pan recipe that makes it easy to clean up.

  • It is also budget-friendly and saves you money during the week.

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Featured Ingredients

  • Chicken: We use boneless chicken thighs, but you can easily swap them with chicken breasts or chicken tenderloins.

  • Green Onions: Herbs bring freshness to marinades. Easily swap it with whatever fresh herbs you have on hand such as basil or parsley.

  • Soy Sauce: This sauce adds savory flavors and gives the chicken a nice caramel color after cooking.

  • Dijon Mustard: This ingredient adds a sharp tangy flavor to the marinade.

  • Honey: The sweetness of honey pairs well with the savory and tangy flavors of the soy sauce and dijon mustard.

  • Oil: We used olive oil but you can also use coconut oil or sesame oil.

Baked honey mustard glazed chicken salad served with spring mix salad.

Easy Recipe Steps for Baking Honey Mustard Glazed Chicken

  1. Preheat the oven to 425F.

  2. Mix together the chicken marinade in a bowl and marinate the chicken for at least 10 minutes.

  3. Place the marinated chicken in a baking dish and bake until it fully cooks. (flip it halfway through the cooking process)

  4. After it cooks, let it rest before cutting them into bite-size pieces.

  5. Serve the baked honey dijon glazed chicken with the salad and dressing.

Reference the recipe card below for detailed instructions.

Baked honey mustard glazed chicken salad served with spring mix salad stored in a glass meal prep container.

Meal Prep Tips for Honey Mustard Glazed Chicken Salad

  • Preparation tip: If you are cooking with thick chicken breasts, you can pound the meat flat with a meat mallet until it is about 1 inch thick. This process helps tenderize the meat and also speeds up the cooking process.

  • Cooking Variations: You can also bake the chicken in a small toaster oven or cook it in the Air Fryer (cook at 360F for 20 minutes until it reaches an internal temperature of 165F). Another option is to pan-fry the chicken in a skillet or grill it on an indoor grill pan if you prefer to cook on the stovetop.

  • Storage: Store the meal in an air-tight container in the refrigerator for up to 3 to 4 days. You can also store the chicken in a freezer-safe container or bag for up to 3 months for the best quality.

  • To Reheat: Heat the chicken in the microwave until they warm through. However, you can eat the chicken chilled.

Baked honey mustard glazed chicken salad served with spring mix salad stored in a glass meal prep containers.

Chicken Salad

Oven Baked Honey Mustard Glazed Chicken Salad

Baked honey mustard chicken glazed in a sweet, tangy, and savory marinade that is cooked until juicy and tender. Easily serve it on top of fresh spring mix.
4 from 1 vote
Print Recipe Pin Recipe
Prep Time 15 minutes
Cook Time 30 minutes
Course lunch
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

Chicken and Marinade

  • 12 oz boneless chicken thighs
  • 1/4 cup green onions
  • 2 tablespoons soy sauce
  • 2 tablespoons dijon mustard
  • 1 tablespoon honey
  • 1/4 teaspoon garlic powder
  • 1 tablespoon olive oil

Salad Ingredients

  • 4 cups spring mix
  • 1 cup pre-cut broccoli slaw mix
  • 1/2 cup cherry tomatoes (sliced)

Salad Dressing

  • 1 tablespoon dijon mustard
  • 1 tablespoon honey
  • 4 tablespoon olive oil
  • 1 lemon (juiced)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Pre-heat the oven to 425F. In a mixing bowl, mix together the chicken marinade. Then, add the chicken and coat it with the marinade. Marinate for at least 10 minutes.
  • Then, place the chicken in a baking dish and bake in the oven for 20 minutes. After 20 minutes, flip the chicken and cook for another 10 minutes. Use a thermometer to ensure that the chicken has cooked to an internal temperature of 165F.
  • After the chicken has cooked, remove it from the oven and let it cool before slicing into bite size pieces.
  • Meanwhile, in a bowl, mix together the salad dressing ingredients until it is well blended. Assemble the chicken on top of the spring mix salad with broccoli slaw mix and cherry tomatoes. Drizzle everything with the salad dressing.

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Frequently Asked Questions

What can you serve with baked honey mustard chicken?

In addition to a salad, you can serve this weeknight dish with fluffy quinoa, roasted veggies, or mashed potatoes.

Can I use another protein instead of chicken?

Absolutely, this honey dijon mustard marinade will work well with pork or salmon.

Can I use yellow mustard if I don’t have dijon mustard?

Yes! You can also use spicy brown mustard if you like some heat to your marinade.

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Oven Baked French Toast Muffins

french toast muffin 1

Who doesn’t love french toast or muffins? I know we do! This simple and easy breakfast idea brings together the best of both worlds all in the palm of your hands!

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Plate of golden brown french toast muffins served with fresh strawberries.

French toast is such a classic breakfast that we normally prepare on the stovetop, but for easy meal prep purposes, we decided to bake them in the oven using muffin pans. When cooking meals for yourself, they work well for a make-ahead breakfast or as a cute brunch option for the weekend.

Why you’ll love these French Toast Muffins for your meal prep:

  • Instead of throwing away stale bread, you can use it up in this recipe

  • We use budget-friendly and pantry-friendly ingredients

  • You get portion-controlled servings, which works well for solo cooking

  • You can easily pack these breakfast muffins on-the-go

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Let’s Gather the Ingredients:

  • Bread: Choose your choice of bread. Cut it up into one-inch cubes

  • Milk: If you want to keep this recipe dairy-free, you can swap it out with almond milk, soy milk, or cashew milk

  • Eggs: Eggs help bind the bread mixture together so that it does not crumble after baking

  • Honey: You can also use maple syrup or agave nectar, but regular sugar will also work

  • Cinnamon Powder: This adds a layer of sweet spice to the recipe, you can also use nutmeg

  • Pecans: Chop these up into small pieces. They will add a nice crunch. You can also use walnuts or almonds

How to Make French Toast Muffins for One:

  1. Preheat the oven and grease your muffin tin.

  2. In a mixing bowl, mix together the milk, egg, honey, and cinnamon powder.

  3. Add the bread cubes to the bowl and mix them well until they are fully coated with the liquid.

  4. Scoop the bread mixture into the muffin wells.

  5. Top each muffin well with chopped pecans.

  6. Bake them in the oven until they are golden brown.

Reference the recipe card below for detailed instructions.

Plate of golden brown french toast muffins served with fresh strawberries.

Meal Prep Tips for Easy Breakfast French Toast Muffins

  • Prep Tip: It’s best to use stale bread because it helps soak up the milk and egg mixture. If you don’t have stale bread, you can always toast your bread in the toaster prior to chopping it into cubes.

  • Cooking Method: If you don’t want to heat up the large oven, you can bake these in a small toaster oven or the air fryer using a small 6-cup muffin pan or single muffin cups.

  • Storage: The muffins can be kept at room temperature for 2 to 3 days, or you can store them in an airtight container in the refrigerator for up to 5 days.

  • To Reheat: Pop them in the microwave until they warm through (usually only takes about 20-30 seconds).

  • To Serve: Enjoy these muffins with fresh fruit. If you have a sweet tooth, you can drizzle more honey on top.

Meal prep containers storing french toast muffins and strawberries

french toast muffin 1

Oven Baked French Toast Muffins with Strawberries

Indulge yourself with these easy french toast muffins, perfect for breakfast on the go or as an afternoon snack
No ratings yet
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Prep Time 5 minutes
Cook Time 15 minutes
Course Breakfast, Snack
Cuisine American
Servings 2

Equipment

  • mixing bowl
  • knife
  • cutting board
  • muffin pan
  • oven

Ingredients
  

  • 4 slices whole wheat bread
  • 1 cup milk
  • 1 large egg
  • 2 tablepsoons honey
  • 1/4 teaspoon cinnamon powder
  • 2 cups strawberries
  • 1 oz pecans (chopped)
  • 1 teaspoon olive oil

Instructions
 

  • Pre-heat the oven to 400F. Slice the bread into one inch cubes.
  • In a mixing bowl, mix together the milk, egg, honey, and cinnamon powder. Next, toss the bread cubes into the milk and egg mixture. Make sure the bread soaks up the liquid.
  • Grease the muffin wells with olive oil. Scoop about 1/3 of a cup of the cubed bread mixture into each muffin well.
  • Gently, use a spatula to push the bread down just above the rim of the muffin well. Then, sprinkle chopped pecans on top of each muffin.
  • Bake them in the oven for about 10-15 minutes until the muffins are golden brown and crispy on top. Enjoy with a side of fresh fruit!

Notes

Note: Enjoy 2 to 3 muffins per serving

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Frequently Asked Questions

What bread can I use for French Toast Muffins?

Brioche toast is famous for its golden color and rich taste. You can also use baguettes or ciabatta bread.

What to serve with French Toast Muffins?

Besides fruit, you can up your protein intake by enjoying it with a hard-boiled egg or breakfast chicken sausage.

Can you freeze breakfast muffins?

Yes, if you decide to make a larger batch, you can wrap them up in freezer paper. We prefer not to store them for more than 3 months.

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Easy Stuffed Poblano Peppers

stuffed poblano pepper

Easy, baked southwest stuffed pepper recipe with ground beef. Bold, savory flavors are served on top of a bright and colorful cilantro sweet potato and cauliflower rice.

stuffed poblano pepper

Southwest Stuffed Poblano Peppers

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Prep Time 5 minutes
Cook Time 20 minutes

Course dinner, Main Course
Cuisine American, Latin, Mexican, Southwest

Servings 2

Equipment

  • knife
  • cutting board
  • sheet pan
  • saute pan

Ingredients

  

  • 2 each poblano peppers (cut in half, seeds removed)
  • 12 oz lean ground beef
  • 1/4 cup red onions (diced)
  • 8 oz fire roasted diced tomatoes (drained)
  • 4 oz diced green chiles (drained)
  • 1/4 tsp chili powder
  • 1/4 tsp cumin
  • 1/4 tsp garlic powder
  • 1/4 tsp salt
  • 1 tbsp olive oil
  • 3 cups sweet potato and cauliflower rice (recommend Green Giant's brand)
  • 1/4 cup cherry tomatoes (sliced)
  • 1/4 cup cilantro (chopped)

Instructions

 

  • Pre-heat the oven to 350F
  • Arrange the poblano peppers in a single layer on a sheet pan and bake for 10-15 minutes
  • Meanwhile, add oil to a pan on medium high heat and saute the onions until they soften
  • Next, add the ground beef and season with chili powder, cumin, garlic powder, and salt. Continue to saute for about 5 to 8 minutes until the meat is browned and cooked through
  • Then, stir in the roasted diced tomatoes and diced green chilies
  • Heat the sweet potato and cauliflower rice in the microwave according to the packaged instructions
  • Once the peppers have cooked from the oven, let them cool for a few minutes and carefully spoon in the ground beef mixture into each pepper half
  • Serve the stuffed peppers on top of the sweet potato and cauliflower rice
  • Garnish with fresh diced tomatoes and chopped cilantro

Notes

Note: Feel free to add additional toppings such as shredded cheese, guacamole, or sour cream. You can also add beans, corn, or other veggies to your ground beef mixture. 
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Pumpkin Cranberry Oat Crumb Bar

cranberry crumble

This Pumpkin Cranberry Oat Crumb Bar can easily lift your spirits with the satisfying flavor of something sweet, spicy, and warmth. 

Ease of Making: Medium

The texture is hearty with the rolled oats, chopped walnuts, and aromatic pumpkin spice. This dessert combines the best flavors of fall with pumpkin puree, dried cranberries, and vanilla extract.

Homemade oat bars are a nutritious, customizable, and cost-effective snack option that offers convenience and a sustainable alternative to store-bought bars. They are a great way to satisfy your hunger, boost your energy, and support a healthy lifestyle.

Making oat bars at home allows you to customize the recipe to suit your taste and dietary preferences. You can experiment with different flavors, textures, and add-ins like chocolate chips, coconut flakes, or spices. Oat bars can also be tailored to accommodate dietary restrictions such as gluten-free, dairy-free, or vegan options.

Oat bars are often made with nutritious ingredients like oats, nuts, seeds, dried fruits, and natural sweeteners. Oats are rich in fiber, vitamins, minerals, and antioxidants, making them a healthy choice for a snack. Store-bought granola bars or energy bars can be quite expensive, especially if you consume them regularly. Making oat bars at home is a cost-effective alternative.

Meal prep tips for Cranberry Crumb Oat Bar Desserts

  • Bring the butter to room temperature so that it is easier to cream together with the sugar
  • You can use either dried fruit or fresh cranberries with this recipe
  • Finely chop the walnuts so that they are easier to fold into the batter and no one gets a big chunk of walnut in their bite
  • Cool the crumb bar before trying to cut them
  • You can also freeze them and reheat them when you are ready to enjoy them
cranberry crumble

Pumpkin Cranberry Crumble Cake

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Prep Time 10 minutes
Cook Time 40 minutes

Course Dessert
Cuisine American

Servings 12

Equipment

  • mixing bowls
  • spoons
  • mixer

Ingredients

  

  • 1.25 cup all purpose flour
  • 1/4 tsp salt
  • 1/2 tsp baking soda
  • 1/2 tsp baking powder
  • 1 tsp pumpkin spice (or ground cinnamon)
  • 1/2 cup unsalted butter (softened)
  • 1/2 cup granulated sugar
  • 1/2 cup brown sugar
  • 2 tsp vanilla extract
  • 2 each eggs
  • 1 cup rolled oats
  • 3/4 cup chopped walnuts
  • 3/4 cup dried cranberries
  • 3/4 cup pumpkin puree

Instructions

 

  • Pre-heat the oven to 350F
  • In a bowl, add the softened butter and sugar and whisk them together until creamy
  • Next, add the eggs, pumpkin puree, and vanilla extract and whisk it together
  • Then, add the pumpkin spice, baking soda, baking powder, and salt. Pour in the flour in batches and continue to mix it all together
  • Afterwards, add in the rolled oats, cranberries, and chopped walnuts
  • Grease a baking dish and pour in the batter
  • Place it in the oven for 35-40 minutes until the center is fully cooked. Test it with a toothpick by inserting it into the center of the cake. If cooked, it should come out clean
  • Allow it to cool before slicing into bite size squares
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Easy Caribbean Chicken And Rice In The Oven

Oven-baked chicken and rice was a staple growing up in my household. I mean who doesn’t love baked chicken? My parents would whip up mouthwatering baked chicken thighs seasoned in a tasty rub served on top of fluffy soft rice. 

Ease of Making: Medium

This chicken and rice recipe adds an island flair using Caribbean spices such as allspice and cayenne pepper. It is served on top of turmeric-infused rice pilaf with sautéed aromatics such as onions, bell peppers, and minced garlic. 

And my favorite part of the dish is pairing it with diced pineapple. The sweet and tart flavors of the pineapple pair well the savory and spicy flavors of the Caribbean species. 

This is definitely a dish that is vibrant and full of flavor and a great twist on chicken and rice. 

Meal Prep Tips for Caribbean Chicken and Rice Recipe

Many recipes normally start with searing chicken on the stovetop and rendering out the fat to get it crispy and golden brown.

For this recipe, there is no need for that extra step because the seasoned chicken will roast in a hot oven and the oven will do all the work. 

If you want to keep it low fat, remove the skin or you can use boneless chicken breasts or boneless chicken thighs instead of chicken thighs in this recipe. Just be sure to reduce the amount of time you cook the chicken by about 10-15 minutes. Use a thermometer to make sure that the chicken has cooked to an internal temperature of 165F,

What rice should I use?

Long grained white rice is what you normally would use for rice pilaf, but you can also swap it out for brown rice or barley which are great whole grain options. If you want to keep it low carb, then use cauliflower rice as an option.

Caribbean Chicken with Turmeric Rice Pilaf

This recipe adds an island flair using Caribbean spices such as allspice and cayenne pepper. It is served on top of turmeric-infused rice pilaf with sauteed aromatics such as onions, bell peppers, and minced garlic.

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Prep Time 5 minutes
Cook Time 50 minutes

Course Main Course
Cuisine Caribbean

Servings 4

Equipment

  • knife
  • cutting board
  • roasting rack
  • sauce pan
  • spatula

Ingredients

  

Chicken

  • 1 cup pineapple chunks (can use fresh, frozen, or canned)
  • 4 each leg quarters
  • 1/4 tsp garlic powder
  • 1/4 tsp paprika
  • 1/4 tsp ground all spice
  • 1/4 tsp nutmeg
  • 1/8 tsp cayenne pepper
  • 1 tsp brown sugar
  • 1/2 tsp salt
  • 1/2 tsp pepper
  • 1 tbsp olive oil

Rice Pilaf

  • 1 cup uncooked long-grained rice (for low carb option: use 4 cups of cauliflower rice)
  • 2 cups water (omit if using cauliflower rice)
  • 1/2 cup white onions (diced)
  • 2 each garlic cloves (minced)
  • 1/4 cup red bell pepper (diced)
  • 1/4 cup green onions (chopped)
  • 1/4 tsp turmeric
  • 1/4 tsp garlic powder
  • 1/2 tsp salt
  • 1 tbsp olive oil

Instructions

 

  • Pre-heat oven to 400F. Marinate the chicken with the seasonings and coat with olive oil
  • Place the chicken in the oven for 35-45 minutes. Cook until it reaches an internal temperature of 165F.
  • Meanwhile, prepare the rice pilaf. Add oil to a saucepan on medium-high heat.
  • Add the onions to the pot and saute until it softens and turns translucent, then add the garlic, bell peppers.
  • Next, add the rice and seasonings. Mix well until the rice is toasted and fully coated with the seasonings. Then add the green onions.
  • Pour in the water and bring it to a boil. Once it reaches a rolling boil, reduce the leat to low heat and let it simmer. Cover the pot with a lid and let it cook for 15-20 minutes until the rice is tender. (Note: If you are using cauliflower rice, omit the water. Just saute the cauliflower rice on medium high heat for about 5 to 7 minutes until it is cooked and tender)
  • Once the rice is cooked, fluff it with a fork.
  • Serve the chicken with the rice pilaf. Top it off with fresh pineapple. Eat and enjoy!

Video

Easy Caribbean Chicken with Turmeric Rice Pilaf. This dish hits all the right spots with notes of sweet and savory flavors, coupled with a delicious rice side.

Notes

Note: After the chicken cooks, you can split the recipe in half and shred half of the chicken meat, and use it as your protein for a lunch salad or in a sandwich.

If you love this recipe, check out these other recipes we know you’ll love too:

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Mango Glazed Salmon with Red Pepper Couscous

Mango salmon is one of our favorite summertime dishes. Combining omega-3 rich salmon filets and our mango glaze, your taste buds will no doubt be wanting more. This recipe also calls for asparagus and couscous, giving you a perfectly balanced meal with healthy carbs, fats, and protein. The mango flavor pairs perfectly with salmon as the sweetness of the sauce balances the heartiness of the fish.

Asparagus is one of the best vegetables to pair with salmon because you can toss them both in the oven for the same cooking time and come out with a nicely timed meal, all on one sheet pan. Other vegetables that go well with salmon in the oven are green beans, squash, and peppers.

Easy of Making: Easy

Benefits of Salmon

Salmon boasts a wealth of nutritional benefits including B12, Vitamins A and D and Omega-3 fatty acids. While Vitamins A and D have been proven to help boost immunity and B12 keeps your body making DNA and nerves happy, the true hero of salmon is the Omega-3s. Omega-3s help keep the cardiovascular system in check, reducing artery inflammation, lowering cholesterol levels and maintaining a healthy blood pressure.

Salmon is also a fantastic option for your daily protein intake, providing high protein counts and low saturated fats. Protein is essential to the body to prevent muscle loss, and protect your bones, among various other benefits. 

Meal Prep Tips for Mango Glazed Salmon with Red Pepper Couscous

Choosing the right salmon filet:

Whether you’re shopping at your local fish market, or grocery store there are several tips for picking out the perfect filet of salmon to make for this recipe:

  1. Feel: Touch the salmon with your finger and check to make sure the flesh bounces back and does not leave a sign of your fingerprint. 
  2. Smell: Pick up your package and check for any smells that appear to be off. While salmon can have a fishy smell, ensure that your chosen package doesn’t smell spoiled or rotten. 
  3. See: Salmon should have a bright orange-red hue. Any salmon that starts to lose its color is likely past its prime. Another thing to look for is moisture, avoid any filets that appear to be dried out. 

How Long to Bake Mango Glazed Salmon

The exact timing for your salmon will depend on the thickness of your filet. We recommend starting with 10 minutes in the oven and then checking every minute thereafter. Salmon can overbake and dry out quickly so it’s important to keep an eye on it. The perfect salmon will flake to the touch of a fork or finger and be an opaque pink on the outside and slightly translucent in the center. 

Tip: When salting your salmon before baking, only do so right before adding to the oven. Doing too far in advance can draw out the moisture in the dish and leave you with a dry fish.

Mango Glazed Salmon with Red Pepper Couscous

This mango-glazed salmon recipe is quick and easy and full of flavor. It's the perfect busy weeknight meal.

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Prep Time 5 minutes
Cook Time 15 minutes

Course Main Course
Cuisine Asian, Mediterranean

Servings 2

Equipment

  • knife
  • cutting board
  • sauce pot
  • sheet pan

Ingredients

  

Salmon and Asparagus

  • 12 oz salmon
  • 6 oz asparagus
  • 1 tbsp hoisin sauce
  • 1 tbsp Saucy Lips Tangy Mango Sauce
  • 1/4 tsp garlic powder or 1 tbsp minced garlic
  • 1/4 tsp salt
  • 1 tbsp olive oil

Couscous

  • 1/2 cup dry couscous
  • 1 cup water
  • 1/4 cup green onions (diced)
  • 1/2 cup red bell pepper (diced)
  • 1/4 tsp salt
  • 1/4 tsp garlic powder or 1 tbsp minced garlic
  • 1 tbsp olive oil

Instructions

 

  • Pre-heat oven to 400F
  • Place salmon and asparagus on a sheet pan lined with parchment paper. Marinate salmon with hoisin sauce and mango sauce. Drizzle olive oil on the asparagus and mix well
  • Place salmon and asparagus in the oven for 10-12 minutes
  • Meanwhile, start cooking the couscous. Add oil to a heated sauce pan on medium high heat
  • Add green onions and green pepper to the sauce pan and saute until they soften.
  • Then, add water and bring it to a boil. Add the couscous and stir well. Once the water is boiling, turn off the heat and let the couscous absorb all the water (about 7 to 10 minutes)
  • Once the couscous is cooked, fluff it with a fork.
  • Remove the salmon and asparagus from the oven and serve with the couscous. Eat and enjoy!

If you love this recipe, check out these other recipes we know you’ll love too:

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Asian Glazed Salmon With Kale and Squash

There are many recipes you can use to prepare salmon, but one that never disappoints is an Asian baked salmon recipe. Our version of this is a baked sesame ginger salmon. The marinated salmon soaks up the flavors of the ginger sesame dressing and it is then baked to perfection in the oven alongside seasoned kale and butternut squash. This quick-and-easy salmon recipe also only uses one pan, which may be an even better benefit than the high sources of fiber and healthy fats you’ll find throughout this dish. We’ll take our Omega-3s with a clean kitchen any day. 

Ease of Making: Easy

All jokes aside, there truly are countless nutritional benefits to this meal. Salmon is packed with omega-3s, protein, B vitamins, potassium and more. It has also been known to reduce your risk of cancer, heart disease, joint problems and other medical issues or conditions. 

Then we have our kale and butternut squash, each nutrient dense on their own. Kale is known as one of the healthiest and nutritious foods on the planet, due to its low calorie content and high volume of vitamins and antioxidants. Kale has been linked to protection against diabetes, cancer, and heart disease and benefits digestion, skin, hair, eyes and more. 

Butternut squash didn’t want kale and salmon to have all the fun when it comes to benefiting your health, this winter vegetable is a great source of fiber, vitamins (A,C, B, E), calcium, magnesium and zinc

How to Cook Salmon

Salmon can be cooked in a multitude of ways; oven, stovetop, air fryer, broiled, etc. Each recipe may call for a different variation of cooking method. However, no matter the cooking method here’s a guide for getting your ideal doneness on the inside of the fish.

Salmon Temperature Guide

Cook Internal Temperature
Rare 120℉
Medium Rare 125℉
Medium 130℉
Medium Well 135℉
Well Done 140℉
Please note that the USDA recommends that salmon reaches an internal temperature of 145F to ensure food safety (measured with a cooking thermometer in the thickest part of the filet). Consuming salmon that does not reach the internal temperature of 145F can increase the risk of being exposed to foodborne illness. 

Salmon FAQ

What is a good side dish with salmon?

If kale and butternut squash doesn’t do the trick for you, try our Roasted Rainbow Carrots and Green Beans or Sautéed Brussel Sprouts.

What is the healthiest way to cook salmon?

Broiling is one of the healthiest ways to cook salmon, unlike some other fish, salmon’s natural oils prevent the fish from drying out when cooked this way. This cooking method also doesn’t require the addition of any fats like oil. 

Do you rinse salmon before cooking?

Depending on the freshness of your fish you may want to rinse it and pat dry. Fresh or hardly aged salmon is fine without a rinse. 

Do you season salmon before cooking?

Yes, but you want to season immediately before baking as salt can start to break down the proteins and draw out the moisture in salmon if it sits too long. 

Butternut Squash and Kale FAQ

How long to cook?

Cooking Time for Butternut Squash at 400F

Cut Time
Butternut squash halved 50-60 minutes
Butternut squash cubed 35-45 minutes
Butternut squash diced 15-20 minutes

Can you eat butternut squash without cooking it?

Yes, butternut squash can be consumed raw. Many people find that they like putting it in salads or smoothies. However, butternut squash contains a lot of beta-carotene which is easier to absorb once heated. 

Do I need to peel butternut squash before roasting?

Depending on the recipe you may not need to peel the butternut squash before roasting. This recipe calls for dicing the squash in small portions so that it can cook at the same pace as the salmon and kale, so it will need to be peeled.

How long does cooked butternut squash last?

Cooked squash can last 3-4 days in the refrigerator and up to 3-4 months in the freezer for best quality.

How long does fresh butternut squash last?

A whole butternut squash with the skin still on should be kept outside of the refrigerator and can last an entire month in the right conditions. 

What is kale good for?

Besides this recipe, kale makes a perfect addition to salads, smoothies, omelets, breakfast scrambles and more. 

How many calories are in kale?

There are 8 calories in one cup of chopped raw kale, and 33 calories in one cup of cooked kale. 

How much protein in kale?

There are 0.7 grams of protein in one cup of chopped raw kale, and 2.5 grams  in one cup of cooked kale. 

How to tell if kale is bad?

As kale ages you will notice the leaves start to wilt and turn brown. If the decomposition goes further, your kale will turn into a liquid brown mush and likely start to leak out it’s bag. 

Meal prep tips for Baked Sesame Ginger Salmon 

  • Switch up your sides – if there are just too many nutrient-dense ingredients in this recipe for you, try switching up the sides. Rice and broccoli would make perfect pairs with this salmon. 
  • Broil it – If you like your salmon to have a nice crisp outer layer, try broiling it for the last five minutes of the baking process.

Baked Sesame Ginger Salmon with Kale & Butternut Squash

An easy, heart-healthy recipe featuring omega 3 rich salmon, alongside butternut squash and kale

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Prep Time 5 minutes
Cook Time 15 minutes

Course Main Course
Cuisine Asian

Servings 2

Ingredients

  

  • 12 oz salmon
  • 5 oz baby kale
  • 5 oz butternut squash (diced small)
  • 3 tbsp sesame ginger salad dressing
  • 1 tbsp olive oil
  • 1/2 tsp garlic powder
  • 1/2 tsp salt

Instructions

 

Pre-Cook (Mise En Place):

  • Gather your equipment: sheet pan, parchment paper, cutting board, knife, mixing bowl, tongs
  • Pre-heat oven to 400F
  • if needed: dice butternut squash into small pieces
  • line sheet pan with parchment paper

Cooking Method:

  • Place salmon on a sheet pan. Marinate it with 1 tbsp of the sesame ginger salad dressing
  • In a mixing bowl, add the baby kale and squash. Add 2 tbsp of sesame ginger salad dressing, 1 tbsp of olive oil, garlic powder, and salt. Mix well until everything is fully coated.
  • Place the baby kale mix on the same sheet pan and spread it out evenly.
  • Bake everything in the oven for 10-15 minutes until the salmon has fully cooked.
  • Remove from the oven. Eat and enjoy!

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