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Easy Quiche Recipe

Quiche-Eggs baked in pie crust with veggies

Looking for a simple, delicious way to use up leftovers or whip up a satisfying meal? This easy veggie quiche is just the ticket! Made with a buttery premade crust, creamy eggs, and a colorful medley of sweet potatoes, zucchini, tomatoes, and tangy feta cheese, it’s a perfect dish for any time of day. Whether you’re meal-prepping for the week, hosting brunch, or craving a break from holiday leftovers, this quiche has you covered. Plus, it’s versatile enough to adapt with your favorite veggies or add-ins!

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Calories: 361kcal | Carbohydrates: 27g | Protein: 14g | Fat: 22g | Saturated Fat: 8g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Trans Fat: 0.03g | Cholesterol: 262mg | Sodium: 639mg | Potassium: 311mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3072IU | Vitamin C: 7mg | Calcium: 148mg | Iron: 3mg

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Quiche-Eggs baked in pie crust with veggies

Why This Recipe is Great for Leftovers

  • Leftover Heroes: Got leftover pie crust or random veggie scraps? BAM—instant quiche magic. You’re saving food and money. 
  • Veggie-Packed Goodness: After all that turkey and ham, your body is basically begging for a veggie break. You deserve this plant-powered dish. 
  • Fridge Clearance Queen/King: Use up those half-zucchinis, lonely tomatoes, or sweet potato stragglers. No veggie left behind! 
  • Stress-Free & Fancy-Looking: Looks impressive, tastes amazing, and takes minimal effort. Winning on every level. 
  • Perfect for Any Time of Day: Breakfast? Lunch? Dinner? Snack? Quiche doesn’t judge—it’s there for you 24/7. 
  • Crowd-Pleasing & Customizable: Got other leftovers? Toss ‘em in! Cheddar instead of feta? Yes, please. Bacon bits? Go for it! Quiche is your culinary canvas. 
  • Light & Fresh: This recipe is like a palate cleanser for your soul after all those rich holiday meals. It’s hearty yet refreshing.

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Let’s Break Down the Ingredients

  • Premade Pie Crust: The buttery, flaky crust provides the perfect foundation for the creamy filling. It balances the richness of the eggs and adds a satisfying crunch to every bite. Plus, it makes this recipe super convenient—no need to whip up a crust from scratch!
  • Eggs: Eggs are the glue that holds everything together. They create a silky, custard-like texture when baked and provide a neutral canvas that lets the veggies and cheese shine. Plus, they’re packed with protein for a hearty, satisfying meal.
  • Sweet Potato: Thinly sliced sweet potatoes add natural sweetness and a velvety texture. They contrast beautifully with the tangy feta and savory eggs. Their vibrant orange color also makes the quiche look stunning and inviting.
  • Zucchini: Zucchini is mild and tender when cooked, making it a great addition that won’t overpower the dish. Its water content adds a touch of juiciness, balancing the density of the sweet potatoes and eggs.
  • Roma Tomato: Roma tomatoes are firm and less watery than other varieties, which is key for keeping the quiche from getting soggy. Their slight acidity cuts through the richness of the eggs and cheese, adding brightness and freshness.
  • Feta Cheese: Feta’s salty, tangy flavor elevates the quiche, giving it a punch of savory goodness. It contrasts beautifully with the sweetness of the potatoes and the mildness of the zucchini, tying all the flavors together.
Quiche-Eggs baked in pie crust with veggies

How to Make Quiche

  1. Preheat your oven: Set your oven to 375°F so it’s ready when your quiche goes in.
  2. Prepare the pie crust: Take the premade pie crust out of the package and gently press it into a 9” pie plate, making sure it fits snugly against the bottom and sides. Use your fingers to crimp or pinch the edges for a nice decorative finish.
  3. Whisk the eggs: In a mixing bowl, crack all six eggs and add the salt. Use a whisk or fork to beat them together until the mixture is smooth and slightly frothy.
  4. Layer the sweet potatoes: Lay the sweet potato slices evenly across the bottom of the crust, making sure they cover it in a single layer. Pour a small amount of the egg mixture over the sweet potatoes, just enough to coat them.
  5. Add the zucchini layer: Place the zucchini slices on top of the sweet potatoes in another even layer. Again, pour some of the egg mixture over the zucchini to cover them lightly.
  6. Top with tomatoes: Lay the tomato slices evenly on top of the zucchini. Pour the remaining egg mixture over everything, ensuring it fills in the gaps and reaches the edges of the crust.
  7. Sprinkle the cheese: Finish by sprinkling the feta cheese evenly over the top of the quiche. This will add a delicious tangy flavor and a beautiful golden finish.
  8. Bake the quiche: Carefully place the pie plate in the oven. Bake for 35-40 minutes, or until the quiche is puffed up, golden on top, and the center no longer jiggles when you gently shake the pan.
  9. Cool before serving: Remove the quiche from the oven and let it sit for about 5 minutes. This will help it set fully and make slicing easier.

Reference the recipe card below for detailed instructions.

Quiche-Eggs baked in pie crust with veggies

Meal Prep Tips and Ingredient Swaps

  • Cheese Choices: Try cheddar or gruyere for a richer flavor, or go with goat cheese for a creamier, tangy twist.
  • Veggie Varieties: Add in some chopped spinach, mushrooms, or bell peppers for more color and nutrients.
  • Protein Boost: Toss in cooked bacon bits, diced ham, or even smoked salmon for added protein and flavor.
  • Breakfast Grab-and-Go: Pair a slice with some fresh fruit for a quick and balanced breakfast. 
  • Lunch Box Hero: Pack a slice with a small side salad or roasted veggies for a satisfying lunch. 
  • Dinner Upgrade: Serve warm with a bowl of soup or a crusty piece of bread for a cozy dinner.
Quiche-Eggs baked in pie crust with veggies
Quiche-Eggs baked in pie crust with veggies

Easy Quiche Recipe

This easy veggie quiche combines a premade crust, eggs, sweet potato, zucchini, tomato, and feta for a flavorful, meal-prep-friendly dish!
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Prep Time 5 minutes
Cook Time 40 minutes
Course Breakfast, lunch
Cuisine American
Servings 4
Calories 361 kcal

Equipment

  • mandolin
  • oven
  • mixing bowl

Ingredients
  

  • 1 single premade pie crust (unbaked)
  • 6 eggs
  • 1/2 cup sweet potato (peeled and thinly sliced)
  • 1/2 cup zucchini (thinly sliced)
  • 1/2 cup roma tomato (thinly sliced)
  • 1/2 cup feta cheese
  • 1/4 teaspoon salt

Instructions
 

  • Preheat that oven to 375°F (because magic is about to happen).
  • Roll out your pie crust into a 9” pie plate. Crimp the edges like the artist you are!
  • In a mixing bowl, whisk together eggs and salt until smooth.
  • Layer those sweet potato slices evenly on the crust, then pour in a bit of your egg mixture.
  • Next up, arrange the zucchini slices, pour more eggy goodness, then layer in those gorgeous tomato slices.
  • Pour in the remaining egg mixture like the quiche maestro you’ve always been. Top it all off with a generous sprinkle of feta cheese.
  • Pop it in the oven and bake for 35-40 minutes, or until the center is set and your kitchen smells AMAZING.
  • Let cool for 5 minutes (if you can wait that long), slice, and serve!

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: 361kcalCarbohydrates: 27gProtein: 14gFat: 22gSaturated Fat: 8gPolyunsaturated Fat: 3gMonounsaturated Fat: 8gTrans Fat: 0.03gCholesterol: 262mgSodium: 639mgPotassium: 311mgFiber: 2gSugar: 2gVitamin A: 3072IUVitamin C: 7mgCalcium: 148mgIron: 3mg

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Frequently Asked Questions

Can I make the quiche ahead of time?

Absolutely! You can prepare and bake the quiche the day before. Let it cool completely, then cover it tightly and store it in the fridge. When ready to serve, reheat slices in the oven at 350°F for 10-15 minutes, or microwave for about 1 minute.

Can I freeze the quiche?

Yes, quiche freezes beautifully! Let it cool completely, then wrap individual slices tightly in plastic wrap and place them in a freezer-safe bag or container. To reheat, bake frozen slices at 350°F for about 20 minutes, or microwave on a lower power setting.

Can I use egg substitutes or egg whites?

Yes, you can use liquid egg substitutes or egg whites instead of whole eggs. Just use the same about of liquid volume egg whites for the recipe.

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Easy Crispy Smashed Potatoes

smashed potatoes

Looking for a side dish that’s crispy, buttery, and bursting with flavor? These easy smashed potatoes are your new go-to recipe! With a perfectly golden exterior and a fluffy, tender interior, they’re the ultimate comfort food. Brushed with garlic-infused butter and topped with fresh chives, these little bites of perfection are as versatile as they are delicious. Whether you’re prepping them for a weeknight dinner, a party appetizer, or just a satisfying snack, this recipe is sure to be a crowd-pleaser. Let’s turn humble potatoes into a show-stopping dish!

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Calories: 182kcal | Carbohydrates: 30g | Protein: 4g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 201mg | Potassium: 724mg | Fiber: 4g | Sugar: 1g | Vitamin A: 244IU | Vitamin C: 34mg | Calcium: 24mg | Iron: 1mg

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Why Smashed Potatoes are Amazing for Party Appetizers or Weekly Meal Prep

  • Crowd-Pleasing Appeal: The crispy edges and buttery flavor make these potatoes a universally loved snack or side dish. Perfect for impressing guests!

  • Customizable: Add toppings like shredded cheese, crumbled bacon, or a sprinkle of paprika to elevate the flavor to suit any occasion.

  • Meal Prep Friendly: Smashed potatoes reheat beautifully in the oven or air fryer, maintaining their crisp texture for a quick weekday snack.

  • Budget-Friendly: Using simple, affordable ingredients, these smashed potatoes are an economical option for any gathering or meal.

  • Versatile Pairing: Whether served alongside a main dish or paired with dips like sour cream, ranch, or aioli, they fit any menu.

  • Easy to Scale: The recipe can be doubled or tripled effortlessly, making it suitable for both intimate dinners and large parties.

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Basic Ingredients You’ll Need

  • Yellow Potatoes: Yellow potatoes, like Yukon Gold, are ideal for smashed potatoes because of their naturally buttery flavor and creamy texture. Their thin skin softens during boiling, adding a pleasant chewiness and rustic appeal without needing to peel them.

  • Butter: Melted butter coats the potatoes, soaking into the crevices created by smashing. This helps lock in moisture while promoting crisp, golden edges during baking. Butter’s rich, savory flavor enhances the natural sweetness of the potatoes, making them irresistibly indulgent.

  • Chopped Chives: Chives bring a fresh, mild onion flavor that complements the richness of the butter and potatoes. Their bright green color also adds a pop of vibrancy, making the dish visually appealing and aromatic.

  • Garlic Powder: Garlic powder provides a subtle, earthy depth without overpowering the dish. It blends seamlessly with the butter, creating a savory undertone that enhances the potatoes without the sharper bite of fresh garlic.

smashed potatoes

How to Make Crispy Smashed Potatoes

  1. Boil the Potatoes: Rinse the potatoes thoroughly under running water to remove any dirt. Place them in a large soup pot and fill it with water, ensuring the potatoes are completely submerged. Bring the water to a boil over high heat, then reduce the heat slightly and cook the potatoes for 15–20 minutes. Test doneness by piercing a potato with a fork—it should slide in easily without resistance.

  2. Cool and Prepare for Smashing: Carefully drain the hot water and let the potatoes sit for about 5 minutes to cool slightly. This makes them easier to handle. While they cool, preheat your oven to 400°F and line a baking sheet with parchment paper or lightly grease it to prevent sticking.

  3. Smash the Potatoes: Arrange the boiled potatoes evenly on the prepared baking sheet, leaving space between each one. Take a sturdy cup or glass, oil the bottom lightly to avoid sticking, and press down on each potato to flatten it to about ½ inch thick. The edges might crack, but that’s what makes them crispy!

  4. Season and Brush: In a small bowl, melt the butter (you can do this in the microwave for about 15–20 seconds). Mix in the chopped chives, garlic powder, and salt until combined. Use a pastry brush to generously coat the tops of the smashed potatoes with the butter mixture. Flip each potato over carefully and brush the other side as well.

  5. Bake Until Golden and Crisp: Place the baking sheet in the oven and bake for 25–30 minutes, or until the potatoes develop golden, crispy edges. Check them halfway through and rotate the pan if needed for even browning.

  6. Serve and Enjoy: Remove the baking sheet from the oven and let the potatoes cool slightly. Sprinkle them with additional fresh herbs if desired and serve warm with your favorite dips or condiments. They’re perfect for sharing—or keeping all to yourself!

Reference the recipe card below for detailed instructions.

smashed potatoes

Meal Pairing Tips

  • Grilled or Roasted Chicken: Juicy, herb-seasoned chicken complements the buttery, crisp potatoes perfectly. Try lemon rosemary chicken or garlic herb roast chicken for a classic pairing.

  • Seared Steak: A medium-rare steak with a side of smashed potatoes creates a steakhouse-inspired meal. Top the potatoes with a drizzle of steak sauce or compound butter for added flair.

  • Pan-Seared Salmon or White Fish: The crispy texture of the potatoes balances the delicate, flaky texture of fish. Add a squeeze of lemon over both for a bright and fresh flavor combination.

  • Garlic Aioli: The creamy texture and garlicky flavor of aioli complement the crisp edges of the potatoes.

  • Sour Cream and Chive Dip: A tangy sour cream base with a sprinkle of fresh chives enhances the existing flavors of the recipe.

  • Pesto: For a fresh and herby dip, serve the potatoes with a vibrant basil or arugula pesto.

smashed potatoes

smashed potatoes

Easy Smashed Potatoes

These smashed potatoes are not just a dish—they’re a crispy, buttery, melt-in-your-mouth experience! Perfect for sharing or savoring solo.
No ratings yet
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Prep Time 5 minutes
Cook Time 30 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 182 kcal

Equipment

  • knife
  • sheet pan
  • oven

Ingredients
  

  • 1.5 lbs yellow potatoes (skin on)
  • 2 tablespoons butter
  • 2 tablespoons chives (chopped)
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt

Instructions
 

  • Boil the Potatoes: Rinse the potatoes thoroughly and place them in a soup pot. Fill the pot with enough water to submerge the potatoes completely. Boil for 15–20 minutes, or until a fork easily pierces through them.
  • Cool and Smash: Drain the potatoes and allow them to cool for a few minutes. Preheat your oven to 400°F. Arrange the potatoes on a baking sheet. Use the bottom of an oiled cup to smash each potato to a thickness of about ½ inch.
  • Season and Brush: In a small bowl, mix the melted butter, chopped chives, garlic powder, and salt. Brush the butter mixture generously over the potatoes, then flip them and brush the other side
  • Bake to Perfection: Bake in the preheated oven for 25–30 minutes, or until the edges are golden and crispy.
  • Serve: Garnish with fresh herbs and serve with your favorite dips or condiments. Enjoy warm!

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: 182kcalCarbohydrates: 30gProtein: 4gFat: 6gSaturated Fat: 4gPolyunsaturated Fat: 0.3gMonounsaturated Fat: 1gTrans Fat: 0.2gCholesterol: 15mgSodium: 201mgPotassium: 724mgFiber: 4gSugar: 1gVitamin A: 244IUVitamin C: 34mgCalcium: 24mgIron: 1mg

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Frequently Asked Questions

Can I make these ahead of time?

Yes! You can boil and smash the potatoes in advance, then refrigerate them on a baking sheet. When ready to serve, brush them with butter, season, and bake as directed.

Can I use a different type of potato?

Yes! While yellow potatoes like Yukon Gold are ideal for their creamy texture and buttery flavor, you can also use red potatoes or baby potatoes. Avoid starchy varieties like Russets, as they tend to fall apart when smashed.

Can I freeze smashed potatoes?

Yes, but for best results, freeze them after boiling and smashing but before baking. Lay them flat on a baking sheet to freeze individually, then transfer them to a freezer-safe container. When ready to bake, brush with butter and bake straight from frozen, adding a few extra minutes to the baking time.

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Braised Red Wine Beef Short Rib Bourguinon

beef short ribs and sweet potato stacks

Move over turkey and ham—there’s a new guest of honor at the holiday table! This Braised Red Wine Short Rib Bourguignon is pure comfort food elevated to gourmet status. Tender, melt-in-your-mouth short ribs simmered in a rich, aromatic red wine sauce with pancetta, pearl onions, and mushrooms make for an unforgettable entree. Best of all, this dish is deceptively simple to prepare, yet it will have your guests raving like you’re a Michelin-starred chef.

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Calories: 442kcal | Carbohydrates: 10g | Protein: 37g | Fat: 25g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.02g | Cholesterol: 110mg | Sodium: 923mg | Potassium: 1035mg | Fiber: 2g | Sugar: 4g | Vitamin A: 299IU | Vitamin C: 10mg | Calcium: 56mg | Iron: 5mg

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beef short ribs and sweet potato stacks

Why This Dish is a Succulent Holiday Star

  • Unmatched Tenderness: Slow cooking transforms short ribs into buttery, fall-off-the-bone perfection.

  • Complex Flavors: The red wine, pancetta, and thyme create a savory depth of flavor that feels both rustic and luxurious.

  • Make-Ahead Marvel: This dish tastes even better the next day, freeing you up for other holiday prep.

  • Sophisticated Yet Simple: While it looks and tastes like fine dining, the recipe is easy to follow.

  • Versatile Pairing Options: Serve with creamy mashed potatoes, crusty bread, or roasted vegetables for a well-rounded meal.

  • Show-Stopping Presentation: The rich sauce and vibrant garnishes make this a visual feast worthy of any holiday table.

  • Guest-Worthy Glam: A break from traditional holiday proteins, this dish is bound to surprise and delight your guests.

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Here’s What You Need: 

  • Bone-In Beef Short Ribs: The star of the dish, short ribs are rich in marbled fat and connective tissue. As they braise, the fat melts and the collagen breaks down, creating fork-tender meat and a naturally silky sauce. The bones add depth and body to the braising liquid, making the sauce irresistibly flavorful.

  • Pancetta: This cured Italian bacon contributes smoky, savory notes that build a strong foundation for the dish. As the pancetta crisps, it releases rendered fat, which infuses the other ingredients with its luxurious, salty richness.

  • Garlic: Sliced garlic adds a sweet and aromatic punch. When sauteed, garlic mellows and deepens, layering a warm, nutty flavor into the dish. It’s a classic complement to the beef and red wine.

  • Pearl Onions (or Regular Onion): Pearl onions bring a subtle sweetness and tender texture that contrasts beautifully with the richness of the short ribs. They absorb the braising liquid, turning into little bursts of flavor. If using regular onions, they offer a similar sweetness and caramelize beautifully.

  • Cremini Mushrooms: Earthy and meaty, cremini mushrooms lend an umami boost that enhances the savory character of the dish. They hold their texture well during long cooking, ensuring every bite is hearty and satisfying.

  • Red Wine:The backbone of the sauce, red wine provides acidity to cut through the richness of the beef while enhancing its flavor. It also contributes fruity and tannic notes, creating complexity. Choose a wine you’d enjoy drinking for the best results.

  • Beef Broth: A rich beef broth amplifies the meatiness of the dish, blending seamlessly with the wine and aromatics. It serves as the base for the sauce, giving it body and depth.

  • Tomato Sauce: Tomato sauce introduces a tangy, slightly sweet element that balances the richness of the beef and pancetta. Its natural acidity also helps tenderize the meat as it cooks.

  • Dried Bay Leaves: These aromatic leaves impart subtle herbal notes that tie the dish together. Their slightly floral, tea-like flavor enhances the overall complexity without overpowering.

  • Fresh Thyme: The piney, citrusy fragrance of fresh thyme is the perfect match for beef and red wine. It brightens the dish and adds a sophisticated herbal note, elevating the flavor profile.

beef short ribs

Braised Red Wine Short Rib Bourguignon: Step-by-Step Instructions

  1. Preheat and Prep: Preheat your oven to 350°F. Bring a small pot of water to a boil, add the pearl onions, and boil for 2–3 minutes. Drain, let them cool, then peel off the outer skins. If using a regular onion, chop it into large chunks. Clean the cremini mushrooms by wiping them with a damp paper towel to remove any dirt. Remove the stems if desired.

  2. Render Pancetta: Dice the pancetta into small pieces. Heat a large, heavy-bottomed pan or Dutch oven over medium-high heat. Add the pancetta and cook until the fat renders out and the pieces are crispy, stirring occasionally (about 5–7 minutes). Use a slotted spoon to transfer the cooked pancetta to a small plate, leaving the rendered fat in the pan.

  3. Sear the Short Ribs: Pat the short ribs dry with paper towels (this helps them sear properly). Season lightly with salt. Increase the heat to high and sear the short ribs in the pancetta fat, about 2–3 minutes per side, until they are golden brown all over. Work in batches if needed to avoid overcrowding the pan. Transfer the seared ribs to a large baking dish or keep them in the same oven-safe pan if using a Dutch oven.

  4. Sauté Aromatics and Vegetables: Lower the heat to medium. In the same pan, add the sliced garlic, peeled pearl onions (or chopped onion), and mushrooms. Stir and cook for 2–3 minutes until the garlic is fragrant and the vegetables start to soften.

  5. Build the Sauce: Pour in the red wine and scrape the bottom of the pan with a wooden spoon to release any browned bits (this is where the flavor is!). Add the beef broth, tomato sauce, bay leaves, and chopped fresh thyme. Season with 1/2 teaspoon of salt and stir to combine.

  6. Combine and Braise: Pour the sauce and vegetables over the short ribs in the baking dish. If you’re using a Dutch oven, leave everything in the pan. Cover tightly with foil or a lid, ensuring no steam escapes. Place in the oven and bake for 30 minutes at 350°F.

  7. Slow-Cook: After 30 minutes, lower the oven temperature to 300°F. Let the short ribs cook for an additional 3 hours. The long cooking time will make the meat tender enough to fall off the bone.

  8. Optional Step – Skim the Fat: If the sauce seems greasy, use a spoon to skim off the fat floating on top. Alternatively, let the dish cool completely, refrigerate it overnight, and remove the solidified fat before reheating.

  9. Serve and Enjoy: Carefully remove the bay leaves before serving. Serve the short ribs with the rich sauce over mashed potatoes, buttered noodles, or polenta, and garnish with fresh thyme if desired.

  10. Taste test: Taste the sauce before serving and adjust seasoning with salt if needed. Don’t be afraid to experiment—this dish is forgiving and rewards patience!

Reference the recipe card below for detailed instructions.

beef short ribs and sweet potato stacks

Meal Prep Tips

  • Make It Ahead: Prepare the entire dish a day or two in advance. Once cooled, refrigerate in an airtight container. Reheat gently on the stovetop or in the oven, adding a splash of beef broth or water to loosen the sauce if needed.

  • Portion and Freeze: Divide the short ribs and sauce into individual portions in freezer-safe containers. They’ll keep for up to 3 months. Thaw overnight in the fridge before reheating.

  • Use a Slow Cooker: After searing the beef and sauteing the aromatics, transfer everything to a slow cooker. Cook on low for 6–8 hours or high for 4–5 hours. This method is hands-off and perfect for busy schedules.

  • Skim Fat Easily: After braising, refrigerate the dish. The fat will solidify on top, making it easy to remove before reheating. This ensures a leaner sauce.

  • Pair with Make-Ahead Sides: Serve with mashed potatoes, polenta, or sweet potato stacks, which can all be prepared in advance and reheated alongside the ribs.

  • Prep Ingredients Ahead: Dice the pancetta, peel the onions, and clean the mushrooms the day before. Store them in airtight containers in the fridge to save time on cooking day.

beef short ribs

beef short ribs and sweet potato stacks

Braised Red Wine Beef Short Rib Bourguignon

Let your holiday table shine with this Braised Red Wine Short Rib Bourguignon—a decadent dish that’s as delightful to eat as it is to prepare. Trust me, your guests will be clamoring for the recipe!
No ratings yet
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Prep Time 10 minutes
Cook Time 3 hours
Course dinner, Main Course
Cuisine American, French
Servings 6
Calories 442 kcal

Equipment

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

Ingredients
  

  • 3 lbs beef short ribs
  • 4 oz pancetta
  • 2 tablespoons sliced garlic
  • 1 cup pearl onions
  • 2 cups cremini mushrooms
  • 1 cup red wine
  • 2 cups beef broth
  • 1 cup tomato sauce
  • 2 dried bay leaves
  • 2 tablespoons chopped thyme
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Preheat & Prep: Preheat your oven to 350°F. To prep pearl onions, boil them in water for 2–3 minutes, cool, and peel. Remove stems from cremini mushrooms and clean them with a damp paper towel.
  • Render Pancetta: Heat a pan over medium-high heat and cook diced pancetta until the fat renders and it becomes crispy. Set aside.
  • Sear the Short Ribs: In the same pan, sear the short ribs on all sides until golden brown, about 2–3 minutes per side. Transfer them to a large baking dish.
  • Saute Aromatics: Add sliced garlic, pearl onions, and mushrooms to the pan. Saute for 2–3 minutes, allowing their natural flavors to develop.
  • Build the Sauce: Stir in red wine, beef broth, tomato sauce, bay leaves, thyme, and salt.
  • Bake: Pour the sauce over the short ribs in the baking dish. Cover tightly with foil and bake for 30 minutes at 350°F. Then, lower the heat to 300°F and cook for 3 more hours, until the short ribs are fork-tender.
  • Optional Step: Skim off excess fat with a spatula for a leaner dish.

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: 442kcalCarbohydrates: 10gProtein: 37gFat: 25gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gTrans Fat: 0.02gCholesterol: 110mgSodium: 923mgPotassium: 1035mgFiber: 2gSugar: 4gVitamin A: 299IUVitamin C: 10mgCalcium: 56mgIron: 5mg

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Frequently Asked Questions

What’s the best type of red wine to use?

Choose a dry, full-bodied red wine like Cabernet Sauvignon, Merlot, or Pinot Noir. The wine doesn’t need to be expensive but should be something you enjoy drinking since its flavor will shine in the dish.

Can I use boneless short ribs instead of bone-in?

Yes, boneless short ribs work well, but bone-in ribs provide extra flavor and richness to the dish as the bones release collagen during braising. If you use boneless, consider adding a splash of beef broth or gelatin to enhance the sauce’s depth.

Is this recipe kid-friendly?

Yes, the alcohol in the wine cooks off during the braising process, leaving behind a rich flavor without the alcohol content. If you’re concerned, substitute the wine with one of the alcohol-free options mentioned above.

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Roasted Sweet Potato Stacks

roasted sweet potato stacks

Looking for a holiday side dish that will dazzle your guests and work as a weekday meal prep superstar? These Roasted Sweet Potato Stacks are a showstopper that checks all the boxes! They’re incredibly easy to make but come out looking like they were plated at a five-star restaurant. Here’s the recipe that will have everyone asking for seconds—and the recipe!

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Calories: 280kcal | Carbohydrates: 25g | Protein: 3g | Fat: 19g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Trans Fat: 0.2g | Cholesterol: 30mg | Sodium: 156mg | Potassium: 420mg | Fiber: 4g | Sugar: 5g | Vitamin A: 16526IU | Vitamin C: 10mg | Calcium: 67mg | Iron: 1mg

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roasted sweet potato stacks

Why You’ll Love This Recipe:

  • Minimal Effort, Maximum Wow Factor: Thinly slicing the sweet potatoes might seem fancy, but it’s actually super simple thanks to a mandolin. And using a muffin tin means each stack comes out beautifully shaped and ready to impress!

  • Restaurant-Worthy Elegance: The layering of the golden, crispy edges with the creamy Boursin cheese creates a dish that looks like a chef’s masterpiece. The thyme and garlic add an herby aroma that feels oh-so-sophisticated.

  • Perfect for Holidays and Meal Prep: These stacks are perfect for festive gatherings, but they also hold up well for weekly meal prep. Pair them with roasted chicken or grilled salmon for a no-fuss, gourmet meal.

  • Customizable and Crowd-Pleasing: You can easily switch up the flavor profile! Add a pinch of paprika for smokiness, swap thyme for rosemary, or experiment with different cheeses like Gruyère or Parmesan.

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Basic Ingredients You’ll Need

  • Sweet Potatoes: Sweet potatoes are the star of this recipe, bringing natural sweetness and a soft, creamy texture when roasted. Their earthy flavor pairs beautifully with the savory and herby elements in the dish, creating a perfect balance of sweet and savory. Their ability to crisp up at the edges when baked adds a delightful contrast in texture.

  • Butter and Olive Oil: This duo is the base of the coating mixture, providing both flavor and functionality. Butter adds richness and a slight nuttiness, while olive oil helps prevent burning and keeps the potatoes moist. Together, they ensure every slice roasts evenly and develops a golden, caramelized finish.

  • Garlic: Minced garlic infuses the stacks with a bold, aromatic flavor. As it roasts, the garlic becomes slightly sweet, complementing the natural sweetness of the potatoes while adding depth to every bite.

  • Fresh Thyme: Thyme’s delicate, earthy flavor is the perfect herb to enhance the natural sweetness of the sweet potatoes and the creaminess of the cheese. It adds a subtle floral note that elevates the dish’s overall sophistication.

  • Boursin Cheese: Boursin cheese is creamy, tangy, and packed with herbs and garlic, making it a flavor powerhouse in this recipe. Its soft texture melts beautifully into the potato stacks, adding a luxurious, cheesy layer that ties all the flavors together. The hint of garlic and herbs in the cheese complements the thyme and garlic in the butter mixture.

roasted sweet potato stacks

How to Make Sweet Potato Stacks

  1. Preheat your oven to 400°F so it’s ready when you need it.

  2. Wash and peel the sweet potatoes to remove any dirt and skin, then use a mandolin or a sharp knife to slice the potatoes into thin, even rounds. This helps them cook evenly.

  3. In a small bowl, combine the melted butter, olive oil, minced garlic, fresh thyme, and a generous pinch of salt. Stir well to blend all the flavors together.

  4. Place the sweet potato slices into a large mixing bowl. Pour the butter mixture over the slices, then use your hands or a large spoon to toss everything together, making sure all the slices are well coated.

  5. Spray or grease a muffin tin lightly to prevent sticking. Take a few slices and layer them in each muffin cup, filling about halfway. Sprinkle a small amount of Boursin cheese crumbles on top of each stack for a creamy layer.

  6. Continue stacking more slices on top of the cheese, filling each cup to the rim. Press down gently so the stacks are compact.

  7. Cover the entire muffin tin with aluminum foil to trap in the steam, helping the potatoes cook through. Place the tin in the oven and bake for 30 minutes.

  8. After 30 minutes, carefully remove the tin from the oven and take off the foil (watch out for the steam!). Add a few more crumbles of Boursin cheese to the tops of each stack for extra creaminess and flavor.

  9. Place the muffin tin back in the oven, uncovered, and bake for an additional 10 minutes. This step helps the edges crisp up beautifully and melts the cheese on top.

  10. Let the tin cool for a minute or two, then use a fork and knife to gently lift each stack out of the muffin tin. Serve warm and enjoy!

Reference the recipe card below for detailed instructions.

roasted sweet potato stacks

Ingredient Swaps

  • Sweet Potatoes → Russet or Yukon Gold Potatoes: If you prefer a less sweet option, try using russet or Yukon Gold potatoes. They offer a more neutral flavor while still achieving crispy edges and tender layers.

  • Boursin Cheese → Goat Cheese or Cream Cheese: If Boursin isn’t available, goat cheese adds a tangy, creamy element. For a milder flavor, use softened cream cheese mixed with a bit of garlic and herbs.

  • Thyme → Rosemary or Sage: Swap thyme for rosemary if you want a more robust, woodsy flavor, or try sage for a warm, slightly peppery twist that pairs beautifully with sweet potatoes.

  • Butter & Olive Oil → Ghee or Avocado Oil: For a richer, nutty flavor, substitute ghee for butter. Avocado oil is a great alternative to olive oil for a higher smoke point and a neutral taste.

  • Garlic → Shallots or Onion Powder: If you’re out of garlic, finely minced shallots or a sprinkle of onion powder can deliver a similar savory depth.

roasted sweet potato stacks

roasted sweet potato stacks

Roasted Sweet Potato Stacks with Boursin Cheese

These roasted sweet potato stacks combine tender layers, garlic, thyme, and creamy Boursin cheese for a simple yet elegant side dish.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 45 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 280 kcal

Equipment

  • mandolin
  • muffin tin
  • oven

Ingredients
  

  • 2 sweet potatoes
  • 2 tablespoons unsalted butter
  • 2 tablespoons olive oil
  • 2 tablespoons chopped thyme
  • 2 tablespoons minced garlic
  • 4 tablespoons Boursin cheese (caramelized onion and herbs flavor)

Instructions
 

  • Preheat your oven to 400°F. Wash and peel the sweet potatoes, then slice them thinly with a mandolin for perfectly even rounds.
  • In a small bowl, mix melted butter, olive oil, fresh thyme, minced garlic, and a pinch of salt. Toss the sweet potato slices in this buttery, herby mixture until every piece is coated.
  • Stack the slices in a muffin tin, filling halfway. Sprinkle a few crumbles of Boursin cheese on top, then stack more slices until the tin is full.
  • Cover the muffin tin with foil and bake for 30 minutes.
  • After baking for 30 minutes, remove the foil, add another sprinkle of Boursin cheese to each stack, and bake uncovered for an additional 10 minutes.
  • Carefully remove the stacks with a fork and knife—and enjoy every buttery, cheesy, herby bite!

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: 280kcalCarbohydrates: 25gProtein: 3gFat: 19gSaturated Fat: 9gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gTrans Fat: 0.2gCholesterol: 30mgSodium: 156mgPotassium: 420mgFiber: 4gSugar: 5gVitamin A: 16526IUVitamin C: 10mgCalcium: 67mgIron: 1mg

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Frequently Asked Questions

Can I use a knife instead of a mandolin to slice the potatoes?

Yes, you can! A sharp knife works fine, but aim for thin, even slices (about 1/8 inch thick) to ensure the potatoes cook evenly. A mandolin makes the process quicker and more consistent if you have one

Do I need to peel the sweet potatoes?

Peeling is optional. Leaving the skin on can add texture and extra nutrients, but the stacks may not hold together as neatly. If you prefer a smoother look and texture, peel them.

Can I add more flavors?

Definitely! Sprinkle paprika, chili flakes, or smoked salt for an extra kick. You can also mix fresh rosemary or sage into the butter mixture for more depth

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One Pan Spinach and Ricotta Orzo Pasta Bake

spinach ricotta orzo pasta

When the holiday season rolls around, life gets busy, and meals often need to be as fuss-free as possible. Enter the One-Pan Spinach and Ricotta Orzo Pasta: a dish that combines all the flavors you love about comforting Italian favorites like lasagna and spaghetti but with half the effort and just one pan! This dish is a fantastic addition to any holiday table or even a cozy weeknight dinner. Let me walk you through how easy it is to make and why you’ll want to keep this recipe on hand for all your gatherings

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Calories: 282kcal | Carbohydrates: 37g | Protein: 14g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Cholesterol: 32mg | Sodium: 801mg | Potassium: 640mg | Fiber: 4g | Sugar: 6g | Vitamin A: 2916IU | Vitamin C: 15mg | Calcium: 178mg | Iron: 3mg

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Why This Dish Is Perfect for the Holidays

  • One-Pan Wonder: No one wants to juggle multiple pots and pans during the holidays. This recipe keeps things simple: everything bakes in one dish, saving you both prep time and cleanup.

  • Elegant and Comforting: Despite its simplicity, this dish feels upscale, thanks to the creamy ricotta dollops and vibrant spinach. It’s a dish that looks as good as it tastes—perfect for impressing guests.

  • Lasagna Flavors Without the Hassle: Love lasagna but don’t want to spend hours layering noodles? This dish delivers the same rich marinara and cheesy goodness with minimal effort.

  • Perfect for Sharing: The holiday season is about gathering, and this orzo pasta is made to be shared. It’s easy to double for larger groups, and it reheats like a dream.

  • Nutritious and Versatile: With spinach providing a boost of greens and ricotta adding creamy protein, this is a balanced dish that works for vegetarians and pairs beautifully with a simple side salad or crusty bread.

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Simple Balanced Ingredients:

  • Orzo Pasta: This tiny, rice-shaped pasta is the perfect base for the dish because it absorbs the marinara sauce beautifully, creating a satisfying, tender texture that holds up well in the oven. It’s hearty without being too heavy.

  • Marinara Sauce: The rich, tangy marinara adds a comforting, familiar flavor that ties the whole dish together. It infuses the orzo with a deep, savory taste, while the tomato base keeps the dish light and fresh.

  • Baby Spinach: Spinach wilts perfectly into the pasta, offering a burst of green that not only adds color but also a mild, slightly earthy flavor. It complements the richness of the ricotta and marinara, balancing out the dish and boosting its nutritional value.

  • Garlic Powder & Salt: These simple seasonings enhance the flavors without overpowering them. The garlic powder adds a subtle warmth, while the salt brings out the natural flavors of the tomatoes and spinach.

  • Ricotta Cheese: Creamy, mild ricotta cheese is the star in this dish, offering smooth richness and a delicate, slightly sweet flavor. As it bakes, it melts into the pasta, adding a comforting layer of creaminess that balances the acidity of the marinara.

spinach ricotta orzo pasta

Quick and Easy Recipe Steps:

  1. Preheat the Oven: Set your oven to 400°F (200°C). Preheating ensures the oven is at the right temperature when you’re ready to bake, which helps the pasta cook evenly and achieve that bubbly, baked perfection.

  2. Prepare Your Baking Dish: Lightly grease a baking dish with cooking spray, butter, or oil. This step prevents the pasta from sticking to the dish, making cleanup easier later.

  3. Mix in the Ingredients: Pour in the dry orzo pasta evenly into the baking dish. Add the water, marinara sauce, garlic powder, and salt.

  4. Stir Everything Together: Use a spoon or spatula to mix the ingredients thoroughly. Make sure all the orzo pasta is coated evenly with the sauce. This helps it cook properly and prevents dry spots.

  5. Add the Spinach: Add the spinach to the dish and gently stir it into the mixture. Keep stirring until the spinach is evenly distributed and submerged under the sauce. It’s okay if it looks like a lot—it will shrink as it cooks!

  6. Add Ricotta Dollops: Take a spoon and scoop small amounts (about 1-2 tablespoons each) of ricotta cheese from the container. Drop the ricotta onto the pasta mixture in evenly spaced dollops. There’s no need to spread it out—the ricotta will melt into creamy pockets during baking.

  7. Bake to Perfection: Cover the baking dish tightly with aluminum foil. This traps steam, helping the pasta cook evenly and soak up the sauce. Bake for 25-30 minutes. At 25 minutes, check to see if the pasta is tender by carefully removing the foil and using a fork to test a piece. If it’s still firm, re-cover and bake for another 5 minutes.

  8. Finish with Flair: If you’d like, sprinkle shredded mozzarella or grated Parmesan cheese over the top of the baked dish. Once done, garnish with fresh basil leaves for a pop of color and added flavor.

Reference the recipe card below for detailed instructions.

spinach ricotta orzo pasta
Screenshot

Meal Prep Tips & Pairings for One-Pan Spinach and Ricotta Orzo Pasta

  • Double the Recipe: This dish is perfect for doubling if you want to meal prep for the week or feed a crowd. Use a larger baking dish and adjust baking time by an additional 5-10 minutes if needed.

  • Portion Into Containers: Once the pasta has cooled slightly, divide it into individual meal prep containers. Store in the fridge for up to 4 days. These ready-to-go portions make for easy lunches or dinners.

  • Add Protein for Variety: Mix in cooked chicken, turkey sausage, or chickpeas before baking for a protein boost. This makes the dish even more filling and versatile for different dietary preferences.

  • Add a Side Salad: Enjoy with Classic Caesar Salad: Crisp romaine, creamy dressing, croutons, and Parmesan pair perfectly with the pasta’s rich flavors

spinach ricotta orzo pasta
Screenshot

spinach ricotta orzo pasta

One Pan Spinach and Ricotta Orzo Pasta Bake

This one-pan spinach and ricotta orzo pasta is a simple yet elegant dish that combines creamy ricotta, tender spinach, and flavorful marinara sauce for a fuss-free holiday or weeknight meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 4
Calories 282 kcal

Equipment

  • baking dish
  • oven

Ingredients
  

  • 1 cup orzo pasta (dry)
  • 1 cup water
  • 2 cups marinara sauce
  • 3 cups baby spinach
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 cup ricotta cheese

Instructions
 

  • Preheat the Oven: Set your oven to 400°F. A hot oven is key to getting that bubbly, baked perfection.
  • Assemble the Dish: Start by greasing a baking dish to ensure nothing sticks.Pour the dry orzo pasta into the dish, then add water, marinara sauce, garlic powder, and salt. Mix everything together until the orzo is fully coated in the saucy goodness.
  • Add the Spinach: Toss in the baby spinach and gently fold it into the mixture until it’s fully submerged. The spinach will wilt as it bakes, blending seamlessly into the dish.
  • Add Ricotta Dollops: Use a spoon to drop generous dollops of ricotta cheese over the top. Don’t worry about spreading it out—it will melt beautifully into the pasta.
  • Bake to Perfection: Cover the dish with foil to keep the moisture in, and bake for 25-30 minutes. You’ll know it’s done when the pasta has absorbed the sauce and is tender.
  • Finish with Flair: If desired, sprinkle mozzarella or Parmesan over the top and broil for a couple of minutes for a golden finish. Garnish with fresh basil for a pop of color and freshness.

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: 282kcalCarbohydrates: 37gProtein: 14gFat: 9gSaturated Fat: 5gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 32mgSodium: 801mgPotassium: 640mgFiber: 4gSugar: 6gVitamin A: 2916IUVitamin C: 15mgCalcium: 178mgIron: 3mg

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Frequently Asked Questions

Can I use a different type of pasta?

Yes! If you don’t have orzo, you can substitute small pasta shapes like ditalini, small shells, or pearl couscous. However, the cooking time may vary, so check for tenderness before removing from the oven.

What if I don’t have marinara sauce?

You can use canned crushed tomatoes or tomato puree as a substitute. Add your own seasonings like Italian herbs, onion powder, or chili flakes to enhance the flavor.

Can I add more cheese?

Of course! Mozzarella, Parmesan, or even goat cheese can be sprinkled on top before baking or broiled for a gooey, golden finish.

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Mini Beef Wellingtons

mini beef wellington and smashed potatoes

Ready to impress your guests (or yourself!) this holiday season? These Individual Beef Wellingtons are pure elegance wrapped in golden, flaky puff pastry. With juicy filet mignon, rich mushroom duxelles, and buttery pastry perfection, they’re the definition of indulgence. Whether you’re hosting a grand feast or enjoying an intimate holiday dinner, these little bundles are here to steal the show. Let’s start cooking!

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Why These Mini Beef Wellingtons are a Star

  • Individual Portions = Perfect Presentation: Everyone gets their own beautifully wrapped parcel of deliciousness—no messy carving required!

  • No Turkey? No Problem!: Not a fan of turkey? This dish offers a decadent alternative that feels just as festive (if not more!).

  • Flavor Explosion: The earthy mushroom duxelles paired with the tangy Dijon mustard and perfectly seared filet mignon is an unbeatable combo.

  • Impress Without the Stress: These Wellingtons look like they take hours, but with simple steps and store-bought puff pastry, they’re surprisingly doable.

  • Customizable Doneness: With individual portions, you can cook each one to your guests’ preferred level of doneness. Medium-rare? Well-done? Easy peasy!

  • A Feast for the Eyes: That golden, shiny puff pastry crust? Absolute table goals. Pair it with a side of roasted veggies, and you’ve got a masterpiece.

  • Special Yet Versatile: Whether you’re serving two or a small crowd, these are perfect for cozy nights or glamorous gatherings.

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Ingredient Breakdown:

  • Filet Mignon: The star of the dish! Filet mignon is tender, juicy, and perfectly portioned for individual servings. Its mild flavor lets the other ingredients shine while offering a luxurious bite.

  • Mushrooms: Earthy and rich, mushrooms are the base of the duxelles. Their umami-packed flavor deepens as they cook, creating a savory layer that pairs beautifully with the beef.

  • Shallot: With its mild onion and garlic-like flavor, shallot adds subtle sweetness and depth to the mushroom mixture without overpowering it.

  • Garlic: A touch of garlic enhances the flavor profile of the duxelles, bringing a hint of warmth and richness to every bite.

  • Dijon Mustard: Dijon’s tangy, slightly sharp flavor adds a subtle kick that cuts through the richness of the beef and puff pastry, tying everything together.

  • Thyme: This fragrant herb adds a hint of earthy, floral notes that elevate the duxelles and complement the mushrooms and beef.

  • Puff Pastry: Buttery, flaky, and golden, puff pastry wraps everything into an indulgent package. It provides a perfect contrast to the tender beef and soft mushroom filling.

  • Egg: The egg wash creates a shiny, golden crust on the pastry, making the dish as visually stunning as it is delicious.

mini beef wellington and smashed potatoes

How to Make Mini Beef Wellingtons

  1. Sear the Steak: Heat a pan on medium-high and add a drizzle of oil. Place the filet mignon steaks in the pan and cook them for about 1–2 minutes on each side, just enough to give them a golden crust. Once done, remove the steaks from the pan and let them cool on a plate.

  2. Make the Mushroom Filling (Duxelles): Finely chop the mushrooms, garlic, and shallots. If chopping feels tricky, you can use a food processor to make this step easier! Heat another drizzle of oil in the same pan over medium-high heat. Add the chopped mixture and sprinkle with a pinch of salt and pepper. Stir the mixture occasionally until the mushrooms turn dark brown and most of the liquid has evaporated. This should take about 10–12 minutes. Tip: If the mixture sticks to the pan, lower the heat and add a tiny splash of water to loosen it. Once it’s done, let it cool.

  3. Preheat the Oven: Set your oven to 425°F so it’s nice and hot by the time you’re ready to bake.

  4. Assemble the Wellingtons: Take the puff pastry sheet and cut it in half. Spread a thin layer of Dijon mustard on each cooled steak. Place a spoonful of the mushroom mixture in the center of each piece of puff pastry—make it about the same size as the steak. Sprinkle a pinch of thyme over the mushrooms. Place a steak on top of the mushroom layer. Add another small spoonful of mushrooms on top of the steak.

  5. Wrap the Steak in Pastry: Carefully bring the corners of the puff pastry up and around the steak to cover it completely, like wrapping a present. Gently stretch the pastry if needed to make sure the steak is fully covered. Pinch the edges to seal.

  6. Add the Finishing Touch: In a small bowl, whisk the egg. Use a brush to paint the outside of the puff pastry with the egg wash—this will give it a beautiful golden color when baked.

  7. Bake and Check the Doneness: Place the Wellingtons on a baking sheet and bake for 17–20 minutes. For medium-rare, use a meat thermometer to check the temperature of the steak—it should read about 120°F. If you don’t have a thermometer, you can bake it until the pastry is golden and crisp.

  8. Let It Rest: Once they’re out of the oven, let the Wellingtons rest for 5 minutes before cutting into them. This helps keep all the juices inside.

Reference the recipe card below for detailed instructions.

mini beef wellington and smashed potatoes

Pro Tips:

  • Prepare the Duxelles in Advance: Make the mushroom mixture up to 2 days ahead and store it in an airtight container in the fridge. This saves time on the day of cooking and allows the flavors to develop.

  • Wrap and Chill Early: Assemble the wellingtons (up to wrapping them in puff pastry) the night before. Store them in the fridge, uncovered, to keep the pastry cold and ready to bake.

  • Freeze for Later: Assemble the wellingtons fully, wrap them tightly in plastic wrap, and freeze them. When ready to cook, bake from frozen at 400°F for 25–30 minutes.

  • Use a Thermometer: A meat thermometer ensures the beef is cooked to your desired doneness without overbaking. Aim for 120°F for medium-rare.

  • Thaw Puff Pastry Properly: Thaw puff pastry in the fridge overnight or for about 30 minutes on the counter, keeping it cold but pliable for easy handling.

  • Work in Steps: Break down the recipe into steps—sear the beef, make the duxelles, and assemble the wellingtons at your own pace. This keeps the process stress-free.

  • Plan Sides Ahead: Pair with simple sides like roasted vegetables or mashed potatoes. Prep these alongside your wellingtons to streamline your cooking process.

  • Rest After Baking: Allow the wellingtons to rest for 5 minutes after baking. This keeps the beef juicy and gives you time to plate the meal beautifully.

mini beef wellington and smashed potatoes

Mini Beef Wellingtons

Elegant and indulgent, these Individual Beef Wellingtons feature tender filet mignon, savory mushroom filling, and flaky puff pastry, perfect for a special occasion or holiday meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course dinner, Main Course
Cuisine english
Servings 2

Equipment

  • knife
  • cutting board
  • oven
  • saute pan

Ingredients
  

Beef Wellington

  • 10 oz filet mignons (cut into two pieces, each about 1 1/2 inch thick)
  • 1 tablespoon olive oil
  • 2 tablespoon dijon mustard
  • 1 teaspoon thyme
  • 1 sheet puff pastry
  • 1 egg
  • 1/4 teaspoon salt

Mushroom Duxelles

  • 4 oz mushrooms
  • 1 shallot
  • 2 tablespoons garlic
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions
 

  • Sear the Steak: Heat a pan on medium-high, add a little oil, and sear the steaks for 1–2 minutes on each side until golden. Remove and let them cool.
  • Make the Mushroom Filling: Finely chop the mushrooms, garlic, and shallots (or use a food processor). Sauté them in a bit of oil over medium-high heat, adding salt and pepper. Cook for 10–12 minutes, stirring occasionally, until browned and the liquid is gone. If it sticks, lower the heat and add a splash of water. Cool the mixture.
  • Preheat the Oven: Set your oven to 425°F.
  • Assemble the Wellingtons: Cut the puff pastry into two pieces. Spread Dijon mustard on each steak. Place a spoonful of the mushroom filling in the center of each pastry piece. Sprinkle thyme on top. Put a steak on the mushroom layer, then add another spoonful of mushrooms on top.
  • Wrap in Pastry: Fold the pastry over the steak, stretching if needed, to cover it completely. Pinch the edges to seal.
  • Brush and Bake: Whisk the egg and brush it over the pastry for a golden crust. Bake for 17–20 minutes, checking for 120°F for medium-rare or until the pastry is golden.
  • Rest and Serve: Let the Wellingtons rest for 5 minutes before cutting to keep them juicy. Enjoy your fancy, foolproof meal!

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Frequently Asked Questions

What can I use if I don’t have filet mignon?

You can use another tender cut like sirloin. Just make sure the portion size and thickness are similar for even cooking.

What if my puff pastry tears?

Don’t worry! Use scraps of pastry to patch any holes. Once baked, the patchwork will blend into the golden crust.

What if I don’t have Dijon mustard?

You can use whole-grain mustard, a mild horseradish, or a thin layer of softened herb cream cheese as a flavorful substitute.

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Roasted Vegetable and Ricotta Puff Pastry Tarts

vegetable puff pastry

Transform your holiday table with these Roasted Vegetable and Ricotta Puff Pastry Tarts—a perfect blend of simplicity and elegance. With flaky puff pastry, creamy ricotta, and vibrant veggies, this dish is as delicious as it is stunning. Whether you’re hosting Thanksgiving or want a quick midweek treat, this recipe delivers on all fronts.

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Calories: 507kcal | Carbohydrates: 34g | Protein: 13g | Fat: 36g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 461mg | Potassium: 231mg | Fiber: 2g | Sugar: 2g | Vitamin A: 2794IU | Vitamin C: 5mg | Calcium: 161mg | Iron: 2mg

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Why This Recipe is a Holiday Treat

  • Elegant Yet Easy: The puff pastry creates a restaurant-quality appearance without complicated techniques.

  • Budget-Friendly Ingredients: With simple pantry staples like ricotta, puff pastry, and seasonal veggies, this tart is both affordable and accessible.

  • A Burst of Color: The vibrant layers of vegetables add a pop of color that looks stunning on any holiday table.

  • Customizable to Your Taste: Swap in your favorite vegetables or seasonings to make it your own.

  • Perfect for Sharing: Cut it into bite-sized squares for a crowd-pleasing appetizer or serve whole as a side dish.

  • Quick Prep Time: With minimal chopping (thank you, mandoline!), this dish is oven-ready in just minutes.

  • Great Make-Ahead Option: Assemble ahead of time and pop it in the oven before guests arrive for a stress-free hosting experience.

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Why These Ingredients Shine Together

  • Puff Pastry: The puff pastry is the backbone of this tart. Its flaky, buttery layers provide a light and crispy base that complements the creamy and savory toppings. As it bakes, the pastry puffs up to create a golden, elegant frame, making it both functional and visually stunning.

  • Ricotta Cheese: Ricotta adds a creamy, mild layer that serves as the perfect blank canvas for the vegetables. Its soft texture and subtle tang balance the flaky richness of the puff pastry. The ricotta also helps hold the vegetables in place, acting as a “glue” while adding a luxurious mouthfeel to every bite.

  • Feta Crumbles: Topping this tart with feta crumbles adds a tangy, salty punch that perfectly complements the creamy ricotta and sweet roasted vegetables. The crumbly texture of feta provides a delightful contrast to the soft veggies and flaky puff pastry, while its bold flavor enhances the savory and herbaceous notes of the dish.

  • Egg: The egg is mixed with the ricotta to enhance its creaminess and stability. It helps bind the ricotta mixture, ensuring it sets slightly during baking, so it doesn’t run or become too watery. Additionally, if used as an egg wash, it adds a shiny, golden finish to the pastry edges.

  • Garlic Powder: Garlic powder introduces a savory, aromatic element that amplifies the flavor of the ricotta mixture without overwhelming the dish. Its subtle garlicky note ties the ingredients together, enhancing the overall taste profile.

  • Thyme: Thyme brings a fresh, earthy flavor to the tart. Its herbaceous aroma complements the vegetables and adds depth to the ricotta mixture, giving the dish a hint of sophistication.

  • Sweet Potato: Sweet potato is the sweet and hearty element in this dish. Its natural sugars caramelize slightly in the oven, adding a touch of sweetness that contrasts beautifully with the savory ricotta and thyme. The vibrant orange color also adds to the visual appeal.

  • Zucchini: Zucchini provides a delicate, slightly grassy flavor and a soft texture that pairs well with the other ingredients. Its mild taste allows the other flavors to shine, and its bright green color adds another pop of vibrancy to the tart.

  • Tomato: Tomatoes add juiciness and a tangy sweetness, balancing the richness of the ricotta and the buttery puff pastry. Their acidity brightens the dish, creating a refreshing contrast to the other ingredients.

vegetable puff pastry

How to Make Roasted Vegetable and Ricotta Puff Pastry

  1. Prep Your Vegetables: Start by washing your sweet potato, zucchini, and tomato thoroughly. Using a mandoline slicer, carefully slice each vegetable into very thin pieces. This helps them cook evenly in the oven. If you don’t have a mandoline, you can use a sharp knife—just take your time to ensure the slices are thin. Feel free to use other vegetables like bell peppers or mushrooms if you prefer.

  2. Make the Ricotta Mixture: In a small mixing bowl, combine the ricotta cheese, 1 large egg, ¼ teaspoon garlic powder, ¼ teaspoon salt, and 1 teaspoon thyme. Stir everything together with a spoon or whisk until the mixture is smooth and creamy. This will be your flavorful base layer for the tart.

  3. Prepare the Puff Pastry Base: Unfold your puff pastry sheet and place it on a baking sheet lined with parchment paper to prevent sticking. If the pastry feels stiff, let it sit at room temperature for a few minutes to soften. Once it’s easy to handle, use a sharp knife to trim ½ inch off each edge. Set these strips aside—you’ll use them later. Using a spatula or the back of a spoon, spread the ricotta mixture evenly across the center of the puff pastry, leaving a small border around the edges.

  4. Add the Veggies: Now it’s time to decorate your tart! Arrange the vegetable slices on top of the ricotta layer in a pattern of your choice. For example, you can alternate colors (sweet potato, zucchini, tomato) to create a beautiful, festive design. Make sure the vegetables are placed close together so that each bite is flavorful.

  5. Top with Feta Crumbles: Sprinkle feta crumbles over the arranged veggies for a tangy, salty kick that complements the creamy and savory flavors.

  6. Create a Puff Edge: Take the reserved pastry strips and lay them along the edges of the tart to create a raised border. This step adds a professional touch and helps frame the tart. If you’d like a glossy, golden finish on the edges, whisk an extra egg and lightly brush it over the puff pastry border with a pastry brush.

  7. Bake to Perfection: Preheat your oven to 350°F. Place the baking sheet with your tart in the oven and bake for 20–25 minutes. Keep an eye on it—the puff pastry should rise and turn a golden brown, while the vegetables become tender. When it’s ready, carefully remove the tart from the oven and let it cool for a few minutes before serving.

Reference the recipe card below for detailed instructions.

vegetable puff pastry

Meal Prep Tips:

  • Thaw Puff Pastry Properly: If your puff pastry is frozen, thaw it overnight in the fridge or at room temperature for 30–40 minutes. Don’t leave it out too long, as it can become too soft and sticky to handle.

  • Assemble Ahead of Time: You can assemble the tart a few hours before baking. Cover it with plastic wrap and store it in the fridge. Bake it fresh to ensure the puff pastry stays flaky and doesn’t get soggy.

  • Serve with a Salad: Pair this tart with a fresh arugula or mixed greens salad dressed with a lemon vinaigrette. The acidity of the salad complements the richness of the tart.

  • Cheese Platter: Offer a cheese platter with soft and hard cheeses, nuts, and fruits alongside the tart for a complete appetizer spread.

  • Vegetables: Swap sweet potato for butternut squash or carrots for a similar sweetness.Replace zucchini with thinly sliced eggplant or asparagus for a different texture. Use red bell pepper, mushrooms, or red onion for a more robust flavor.

  • Cheese: Instead of ricotta, try goat cheese for a tangier flavor or cream cheese for a richer texture. Feta or mascarpone can also be excellent substitutes.

vegetable puff pastry

vegetable puff pastry

Roasted Vegetable and Ricotta Puff Pastry

This roasted vegetable and ricotta puff pastry tart is a simple yet elegant dish featuring creamy ricotta, savory herbs, and colorful veggies on a flaky puff pastry base, perfect for holiday gatherings or easy weeknight meals.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 25 minutes
Course Appetizer
Cuisine American
Servings 4
Calories 507 kcal

Equipment

  • mandolin
  • sheet pan
  • oven

Ingredients
  

  • 1 sheet puff pastry
  • 3/4 cup ricotta cheese
  • 2 tablespoons feta crumbles
  • 1 egg
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 teaspoon thyme
  • 1/2 cup sweet potato (thinly sliced)
  • 1/2 cup zucchini (thinly sliced)
  • 1/4 cup tomato (thinly sliced)
  • 1 tablespoon olive oil

Instructions
 

  • Prep Your Vegetables: Use a mandoline to thinly slice the sweet potato, zucchini, and tomato. (Feel free to swap in other favorites like bell peppers or mushrooms!) Thin slices ensure quick, even cooking.
  • Make the Ricotta Mixture: In a small bowl, mix together the ricotta cheese, egg, garlic powder, salt, and thyme until smooth and creamy.
  • Prepare the Puff Pastry Base: Roll out the puff pastry onto a baking sheet. Trim ½ inch off the edges to create strips and set them aside. Spread the ricotta mixture evenly over the pastry base.
  • Add the Veggies: Arrange the sliced veggies in a decorative pattern on top of the ricotta layer—alternating colors for a festive look. Drizzle the vegetables with a little bit of olive oil and a sprinkle of salt.
  • Top with Feta Crumbles:Sprinkle feta crumbles over the arranged veggies for a tangy, salty kick that complements the creamy and savory flavors.
  • Create a Puff Edge: Use the reserved pastry strips to frame the tart edges. Optional: brush the edges with egg wash for a golden brown finish.
  • Bake to Perfection: Preheat your oven to 350°F and bake for 20–25 minutes, or until the pastry is puffed and golden, and the veggies are tender.

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: 507kcalCarbohydrates: 34gProtein: 13gFat: 36gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 72mgSodium: 461mgPotassium: 231mgFiber: 2gSugar: 2gVitamin A: 2794IUVitamin C: 5mgCalcium: 161mgIron: 2mg

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Frequently Asked Questions

Can I use frozen vegetables?

It’s better to use fresh vegetables for this recipe, as frozen ones can release too much moisture, making the puff pastry soggy. However, if you must use frozen vegetables, thaw them completely and pat them dry with a paper towel before using

How do I prevent my puff pastry from getting soggy?

Make sure the vegetables are thinly sliced and not too wet. Pat them dry before placing them on the tart. Don’t overdo the ricotta mixture—spread it thinly and evenly. Bake the tart on parchment paper or a baking mat for better airflow and even cooking.

What if I don’t have puff pastry?

You can use phyllo dough as a substitute, layering several sheets with a light brush of olive oil or butter in between. Alternatively, try a pre-made pizza dough or pie crust for a different texture.

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Pomegranate, Apple, and Pear Crisp

pear, apple, and pomegranate crisp dessert

This Apple, Pear, and Pomegranate Crisp is a warm, inviting dessert that combines the best of fall’s bountiful harvest into a single dish. Perfectly spiced with cinnamon, brightened with orange zest, and topped with a buttery oat streusel, it’s an easy, pantry-friendly treat that’s sure to wow at any holiday gathering or cozy night in.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 401kcal | Carbohydrates: 71g | Protein: 4g | Fat: 13g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 30mg | Sodium: 155mg | Potassium: 398mg | Fiber: 8g | Sugar: 48g | Vitamin A: 470IU | Vitamin C: 31mg | Calcium: 55mg | Iron: 1mg

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pear, apple, and pomegranate crisp dessert

Reasons This Crisp is a Fall Favorite

  • Showcases Seasonal Produce: This recipe highlights fall’s best fruits—apples, pears, and pomegranates—which are at their peak for flavor and freshness.

  • Perfectly Spiced: Cinnamon brings warmth to the dish, evoking the comforting essence of autumn. Paired with citrusy orange zest, it’s a flavor combination that feels both cozy and refreshing.

  • Simple, Pantry-Friendly Ingredients: Using staples like oats, flour, butter, and sugar, this dessert is easy to whip up without a lengthy grocery list.

  • Easy to Make, Easy to Love: With just a few steps and minimal equipment, this recipe is stress-free, making it ideal for busy weeknights or last-minute holiday desserts.

  • Holiday-Ready: It’s the perfect dessert for gatherings, offering vibrant colors and flavors that complement festive meals. Plus, it’s easy to transport if you’re bringing it to a potluck.

  • Customizable and Crowd-Pleasing: Serve the crisp warm with a scoop of vanilla ice cream or a dollop of freshly whipped cream. The cool, creamy topping complements the warm, spiced filling beautifully. Sprinkle chopped nuts like walnuts or pecans over the crisp just before serving for added texture and a nutty flavor boost.

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Simple Ingredients for this Crisp

  • Apple: Apples bring a classic sweetness with a hint of tartness, depending on the variety you choose. They are a quintessential fall fruit that adds familiarity to the dish. When baked, apples become tender yet hold their shape, offering a firm bite amidst the softer elements of the filling.

  • Pear: Pears provide a mild, honeyed sweetness that complements the tartness of the apple without overwhelming the dish.

  • Pomegranate Seeds: Pomegranate seeds add bright, tangy bursts of flavor that cut through the sweetness of the apples and pears, making the filling more vibrant. Their juicy, crisp texture provides a delightful contrast to the tender fruit and crunchy streusel.

  • Ground Cinnamon: Cinnamon adds warmth and depth, amplifying the autumnal flavors of the apples and pears. Its subtle spice brings complexity to the sweetness of the dish.

  • Orange Zest and Juice: The zest and juice provide a pop of citrusy brightness that balances the richness of the fruit and butter. The orange also enhances the overall flavor, making the dessert taste fresh and light.

  • Rolled Oats: Oats add a hearty, chewy crunch to the streusel, ensuring the topping has a satisfying bite. Their nutty, earthy flavor complements the sweetness of the fruit and sugar.

  • Unsalted Butter: Butter is the magic ingredient that creates a crisp, crumbly streusel.Its creamy richness binds the topping and adds a luxurious depth to the dessert.

  • Honey Drizzle: Honey adds a glossy finish and a floral sweetness that complements both the fruit and the streusel, elevating the dessert into something truly special.

pear, apple, and pomegranate crisp dessert

Instructions for Apple, Pear, and Pomegranate Crisp

  1. Preheat and Prepare Your Baking Dish. Preheat your oven to 350°F (175°C). Lightly grease a small baking dish, about 4×8 inches, with butter or nonstick spray. This will prevent the crisp from sticking to the pan as it bakes.

  2. Prepare the Fruit Filling: Carefully slice the apple and pear thinly using a mandolin for even slices or a sharp knife if you don’t have one. Place the slices in a large mixing bowl. Use a fine grater or zester to remove the orange’s outer peel (zest) and sprinkle it over the fruit. Then cut the orange in half and squeeze the juice directly into the bowl. The orange adds brightness and keeps the fruit from browning.

  3. Mix the Filling Ingredients: Sprinkle the sugar, cinnamon, and cornstarch over the fruit. Add the pomegranate seeds and stir gently until everything is well-coated and combined. The cornstarch will help thicken the juices as the fruit cooks.

  4. Transfer to the Baking Dish: Pour the fruit mixture into your greased baking dish, including any juices from the bowl. Spread it out evenly so it cooks uniformly.

  5. Make the Streusel Topping: In a medium-sized bowl, mix the oats, flour, brown sugar, cinnamon, and salt. These dry ingredients will form the base of the streusel. Cut the butter into small cubes (this makes it easier to mix) and add them to the bowl. Use a fork or your fingers to combine the butter with the dry ingredients. Press and pinch the mixture until it forms crumbs about the size of peas. The butter should be evenly distributed to ensure a crispy topping.

  6. Assemble and Bake: Evenly sprinkle the streusel mixture over the fruit filling in the baking dish, covering as much of the fruit as possible. Place the dish in the preheated oven and bake for 25–30 minutes. You’ll know it’s ready when the fruit filling is bubbling around the edges, and the streusel is golden brown and crispy.

  7. Serve and Enjoy: Let the crisp cool for about 5–10 minutes. This allows the juices to thicken further and makes it easier to serve. For a finishing touch, sprinkle fresh pomegranate seeds on top and drizzle with honey for extra flavor. Serve warm with a scoop of vanilla ice cream or whipped cream for a truly indulgent treat.

Reference the recipe card below for detailed instructions.

pear, apple, and pomegranate crisp dessert

Benefits of Using a Mandolin Slicer for This Recipe:

  • Even Slices for Consistent Cooking: A mandolin ensures uniformly thin slices of apples and pears, which cook evenly in the oven. This avoids undercooked or overly mushy fruit in the filling.

  • Saves Time and Effort: Mandolins are incredibly efficient, allowing you to slice fruit quickly and with minimal effort. This is especially helpful when prepping for multiple servings or larger batches.

  • Professional Presentation: The even slices create a polished, professional look in the finished dessert, especially if you’re layering the fruit neatly in individual ramekins.

  • Enhanced Flavor Distribution: Thin, consistent slices allow the orange juice, zest, and spices to coat the fruit more evenly, ensuring balanced flavors in every bite.

  • Versatility Beyond This Recipe: Investing in a mandolin pays off for other recipes too—use it for slicing vegetables for gratins, salads, or chips, and fruits for tarts or pies.

  • Perfect for Beginners: A mandolin is straightforward to use and delivers professional-quality results, making it a great tool for cooks of any skill level.

pear, apple, and pomegranate crisp dessert

pear, apple, and pomegranate crisp dessert

Pomegranate, Apple, and Pear Crisp

Serve this crisp warm with a scoop of vanilla ice cream or a dollop of whipped cream, and watch as it becomes a fall dessert favorite!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Dessert
Cuisine American
Servings 4
Calories 401 kcal

Equipment

  • mandolin slicer
  • baking dish

Ingredients
  

Fruit Filling

  • 1 apple
  • 1 pear
  • 1 pomegranate
  • 1/4 cup white sugar
  • 1 tablespoon cornstarch
  • 1/2 teaspoon ground cinnamon
  • 1 tablespoon orange zest
  • 1 orange (juiced)

Streusel Topping

  • 1/2 cup oats
  • 1/4 cup flour
  • 1/4 cup brown sugar
  • 1/4 teaspoon ground cinnamon
  • 1/4 teaspoon salt
  • 1/2 stick unsalted butter

Instructions
 

  • Preheat and Prep: Preheat your oven to 350°F. Grease a small baking dish (4×8 inches works perfectly) and set aside.
  • Prepare the Fruit Filling: Use a mandolin or knife to slice the apple and pear thinly. Place the slices in a bowl. Add the zest and juice of one orange, mixing well to coat the fruit. Sprinkle in the sugar, cinnamon, and cornstarch. Add the pomegranate seeds and stir until combined. The fruit will start releasing its natural juices. Transfer the fruit mixture to the prepared baking dish, pouring the juices over the top.
  • Make the Streusel: In another bowl, combine the oats, flour, brown sugar, cinnamon, and salt. Add chunks of butter and use a fork to work it into the dry ingredients until the mixture is crumbly, with pea-sized pieces of butter.
  • Assemble and Bake: Evenly sprinkle the streusel over the fruit filling. Bake in the oven for 25–30 minutes, or until the filling is bubbling and the topping is golden and crisp.
  • Serve and Enjoy: Let the crisp cool slightly before serving. Garnish with fresh pomegranate seeds and a drizzle of honey for an extra touch of sweetness.

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: 401kcalCarbohydrates: 71gProtein: 4gFat: 13gSaturated Fat: 7gPolyunsaturated Fat: 1gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 155mgPotassium: 398mgFiber: 8gSugar: 48gVitamin A: 470IUVitamin C: 31mgCalcium: 55mgIron: 1mg

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Frequently Asked Questions

Can I use different fruits for the filling?

Yes! This recipe is versatile. Substitute or add other fruits like peaches, plums, or berries. Keep in mind that softer fruits like berries may release more juice, so consider adding an extra teaspoon of cornstarch to thicken the filling.

Can I use canned or frozen fruit?

Absolutely. For canned fruit, drain the syrup or juice to avoid an overly watery filling. When using frozen fruit, thaw the fruit and pat it dry to minimize excess moisture.

What if I don’t have a mandolin slicer?

A sharp knife works fine! Slice the apples and pears as thinly as possible to ensure they cook evenly. A food processor with a slicing attachment can also be a great alternative.

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One Pot Cherry Chipotle Beef Chili

beef chili with cornbread muffins

A Cozy, High-Protein Fall Meal Prep Idea. As the weather turns crisp and the days get shorter, there’s nothing more comforting than a warm bowl of chili to get you through fall. But this isn’t your typical chili—this Cherry Chipotle Beef Chili recipe brings a delightful twist by combining the smoky heat of chipotle peppers with the sweet burst of cherries. It’s not only hearty and flavorful, but also packed with protein, making it a perfect meal prep dish for busy weeks.

This post may contain affiliate links. Please see our privacy policy for details.

Calories: 346kcal | Carbohydrates: 33g | Protein: 26g | Fat: 13g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 8g | Trans Fat: 0.4g | Cholesterol: 70mg | Sodium: 386mg | Potassium: 863mg | Fiber: 6g | Sugar: 24g | Vitamin A: 430IU | Vitamin C: 20mg | Calcium: 72mg | Iron: 5mg

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Why This Chili is the Ultimate Fall Meal Prep

  • Protein Powerhouse: Lean ground beef provides an excellent source of protein, perfect for keeping you full and energized throughout the day. This chili is a high-protein option to fuel busy workdays or after-workout recovery.

  • Unique Flavor Combo: The surprising sweetness from cherries pairs beautifully with the smoky, spicy chipotle peppers. It’s a fun, unexpected twist that elevates this chili far beyond the standard recipe.

  • Meal Prep Hero: This chili stores wonderfully in the fridge or freezer, making it ideal for meal prep. Make a large batch and portion it out for easy grab-and-go lunches or dinner during the week.

  • Comfort in a Bowl: With hearty ingredients like beef, carrots, and tomatoes, it’s a warm and comforting dish perfect for those chilly fall nights. Pair it with cornbread or crackers for extra comfort-food vibes.

  • Nutrient-Rich: Cherries are packed with antioxidants and vitamins, while carrots and tomatoes add a wealth of fiber, vitamins, and minerals to the mix. This chili isn’t just tasty—it’s packed with health benefits.

  • Satisfies Your Sweet & Spicy Cravings: The balance of sweet cherries and honey with the fiery kick of chipotle peppers creates a flavor profile that hits all the right notes. Every spoonful is a dance of bold, contrasting flavors that’ll make your tastebuds happy.

  • Perfect for Fall Gatherings: This chili is great for more than just meal prep. It’s a crowd-pleasing dish to bring to potlucks, football watch parties, or family dinners, offering a unique and delicious alternative to classic chili.

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Suprising Ingredients That Work Well Together

  • Frozen Cherries: Cherries might seem like an unusual ingredient for chili, but they’re the secret star of this recipe. Their natural sweetness balances the smokiness and heat from the chipotle peppers, creating a beautiful contrast. As they simmer, the cherries break down and release their juices, adding a subtle sweetness that enhances the overall flavor without being overpowering.

  • Chipotle Peppers in Adobo Sauce: These smoky, spicy peppers bring the heat to this chili. The rich, smoky flavor of the chipotle peppers works beautifully with the beef, giving the chili a deep, savory base. Their heat is balanced by the sweetness of the cherries and honey, ensuring that the chili has a complex flavor without being overwhelmingly spicy.

  • Lean Ground Beef: The foundation of any chili, lean ground beef provides the dish with a hearty texture and rich flavor. Its meaty base allows it to carry the bold spices and sweetness of the other ingredients without being overwhelming. Lean beef is a great option because it gives you all the flavor of beef without excessive fat, making this a lighter yet satisfying chili.

  • Carrots: Carrots add a subtle sweetness and a bit of crunch to balance the spiciness of the chipotle peppers. When cooked, they soften and absorb the smoky flavors, giving you a pleasant contrast to the heat in each bite. Their natural sugars also complement the cherries, creating a nice harmony between sweet and savory.

  • Red Onions: Red onions are slightly sweeter and milder than yellow or white onions, which makes them ideal for this chili. When sautéed, they release a natural sweetness that enhances the flavor of the beef and adds depth to the dish. Their sweetness also complements the honey and cherries, providing a balanced backdrop to the spicy elements.

  • Canned Diced Tomatoes with Green Chiles: The diced tomatoes add moisture and a slight acidity to the dish, which helps cut through the richness of the beef. The green chiles in the can introduce an additional mild heat that blends well with the chipotle peppers, creating layers of spicy, smoky, and tangy flavors. The tomatoes also help thicken the chili as it simmers, giving it a hearty texture.

  • Honey: Honey serves as a natural sweetener to complement the cherries and soften the spice from the chipotle peppers. Just a tablespoon is enough to round out the bold flavors and bring harmony to the dish. It adds a smooth sweetness without making the chili overly sugary, creating a balanced flavor profile that makes the chili feel warm and comforting.

beef chili with cornbread muffins

Basic Steps to Meal Prep Beef Chili

  1. Prep Your Ingredients: Before you start cooking, make sure to dice the carrot and red onion into small pieces. If you’re using whole chipotle peppers in adobo sauce, finely chop them or blend them into a smooth puree. Defrost the cherries by leaving them at room temperature or microwaving them for about 30 seconds.

  2. Sauté the Vegetables: In a large sauté pan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot (you should see a slight shimmer), add the diced red onions and carrots. Stir the vegetables occasionally so they cook evenly, and let them cook for about 5 minutes, or until they begin to soften and the onions become translucent (meaning you can almost see through them). This step helps bring out the sweetness and flavor of the vegetables.

  3. Brown the Ground Beef: Add the ground beef directly into the pan with the softened vegetables. As the beef starts to cook, use a spatula or spoon to break it into smaller pieces so it cooks evenly. Sprinkle in the garlic powder and salt. Stir the beef frequently to make sure all the pieces brown and cook thoroughly. This should take about 5-7 minutes, and the beef should be fully browned with no pink remaining.

  4. Add the Flavorful Ingredients: Once the beef is cooked, it’s time to add the bold flavors! Pour in the chopped chipotle peppers (or puree), the can of diced tomatoes with green chiles (including the liquid), the water, honey, and the defrosted cherries. Stir everything together so the ingredients are well combined. The cherries will add a touch of sweetness, while the chipotle peppers bring a smoky heat to the dish.

  5. Simmer and Let the Flavors Meld: Turn the heat down to low or medium-low. You want the chili to gently simmer, not boil. Cover the pan with a lid (or partially cover if you want it to reduce a little). Let it cook for about 20 minutes, stirring occasionally to make sure nothing sticks to the bottom. During this time, the flavors will blend together, and the chili will thicken slightly.

  6. Serve and Garnish: Once the chili is done simmering, taste it to check if it needs any more salt or seasoning. Spoon the chili into bowls and garnish with chopped cilantro for extra freshness. You can also serve it with cornbread or crackers on the side for a complete, cozy meal.

Reference the recipe card below for detailed instructions.

beef chili with cornbread muffins

Meal Prep Tips for Cherry Chipotle Beef Chili

  • Make a Big Batch: Double or triple the recipe and store portions in individual containers. This way, you have ready-to-go lunches or dinners for the entire week. Chili stores well in both the fridge and freezer, so you can plan for multiple meals in advance.

  • Freeze for Later: Chili freezes beautifully! Once cooled, divide the chili into airtight freezer containers or resealable freezer bags. Label and date them for easy grab-and-go meals. When you’re ready to eat, just thaw in the fridge overnight and reheat on the stovetop or microwave.

  • Pair with Sides: Make your meal more complete by prepping sides like cornbread, crackers, or a simple green salad. You can even bake cornbread muffins ahead of time and store them in the freezer alongside your chili.

  • Mix Up the Garnishes: Change up your chili by prepping a variety of garnishes like avocado slices, shredded cheese, sour cream, or even a dollop of Greek yogurt. Have these on hand to add something fresh and fun to each serving.

  • Ground Turkey or Chicken: Swap out the lean ground beef for ground turkey or chicken for a lighter version. Both options still pack plenty of protein while offering a slightly different flavor profile.

  • Chili-Stuffed Baked Potatoes: For a fun twist, serve this chili over baked sweet potatoes or regular baked potatoes. It’s a filling and delicious way to enjoy your meal while adding extra fiber.

  • Chili Tacos: Serve the chili inside soft tortillas or taco shells for a quick and easy taco night. Garnish with your favorite taco toppings like shredded lettuce, cheese, or guacamole.

beef chili with cornbread muffins

cherry chili

Cherry Chipotle Beef Chili

With its rich flavors, nutritional punch, and ease of preparation, this Cherry Chipotle Beef Chili is a fantastic dish to keep in your fall meal rotation.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Cook Time 30 minutes
Course Main Course
Cuisine American
Servings 2
Calories 346 kcal

Equipment

  • medium soup pot
  • knife
  • cutting board
  • spatula

Ingredients
  

  • 8 oz lean ground beef
  • 1 each small carrot (diced)
  • 1/4 cup red onions (diced)
  • 1/4 cup chipotle peppers in adobo sauce (finley chopped or pureed)
  • 10 oz canned diced tomatoes with green chiles
  • 1/2 cup water
  • 1 cup frozen cherries (defrosted)
  • 1/4 cup cilantro (chopped)
  • 1 tbsp honey
  • 1/4 tsp salt
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil

Instructions
 

  • Sauté the Vegetables: Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add the diced red onions and carrots. Cook until they soften, stirring occasionally, for about 5 minutes.
  • Cook the Beef: Add the ground beef to the pan. Sprinkle in the garlic powder and salt, breaking up the beef as it cooks. Stir and brown the meat for about 5-7 minutes until it's fully cooked.
  • Add Bold Flavors: Stir in the chipotle peppers, canned diced tomatoes with green chiles, water, honey, and defrosted cherries. Mix everything together and bring it to a simmer.
  • Simmer: Turn the heat to low-medium and let the chili simmer for about 20 minutes, allowing the flavors to meld beautifully.
  • Serve and Garnish: Once done, garnish with chopped cilantro and enjoy with a side of warm cornbread or crunchy crackers.

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: 346kcalCarbohydrates: 33gProtein: 26gFat: 13gSaturated Fat: 4gPolyunsaturated Fat: 1gMonounsaturated Fat: 8gTrans Fat: 0.4gCholesterol: 70mgSodium: 386mgPotassium: 863mgFiber: 6gSugar: 24gVitamin A: 430IUVitamin C: 20mgCalcium: 72mgIron: 5mg

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Frequently Asked Questions

What can I substitute for ground beef?

You can use ground turkey, chicken, or even ground pork as a substitute. For a vegetarian option, try plant-based crumbles, lentils, or black beans. All will work well in this recipe while maintaining the hearty feel of chili.

Can I add beans to this chili?

Absolutely! Adding a can of beans like kidney beans, black beans, or pinto beans will increase the fiber content and make the chili even heartier. Simply drain and rinse the beans before stirring them in with the other ingredients.

Can I use fresh cherries instead of frozen?

Yes, you can use fresh cherries if they are in season. Just pit and chop them before adding to the chili. Fresh cherries will provide an even more intense sweetness compared to frozen ones.

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Chicken and Spinach Spaghetti Squash Alfredo

ground chicken alfredo with spaghetti squash

Chicken and Spinach Spaghetti Squash Alfredo, A Healthier Twist on a Comfort Classic. As we head into the cooler months, there’s nothing quite like indulging in your favorite comfort foods. But what if you could enjoy those cozy, creamy dishes without the guilt? Enter Chicken and Spinach Spaghetti Squash Alfredo—a deliciously creamy yet lighter version of traditional Chicken Alfredo. This dish swaps out heavy pasta for spaghetti squash, while keeping all the flavors you love!

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Calories: 431kcal | Carbohydrates: 19g | Protein: 25g | Fat: 30g | Saturated Fat: 12g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 12g | Trans Fat: 0.1g | Cholesterol: 135mg | Sodium: 526mg | Potassium: 1016mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2888IU | Vitamin C: 12mg | Calcium: 181mg | Iron: 2mg

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ground chicken alfredo with spaghetti squash

Why You’ll Love This Recipe:

  • Guilt-Free Comfort – You get all the creamy, cheesy flavors of Chicken Alfredo, but with fewer carbs and calories by using spaghetti squash instead of traditional pasta.

  • Packed with Nutrients – Spinach and spaghetti squash bring vitamins, fiber, and antioxidants to the plate, making this meal both delicious and nourishing.

  • Balanced Indulgence – You’ll still enjoy that rich Alfredo sauce, but with a lighter twist, so you can indulge in your cravings without compromising your health goals.

  • Easy to Make – This dish is simple enough to prepare after a long day, giving you a healthy, home-cooked meal with minimal fuss.

  • Great for Meal Prep – The components of this dish can easily be made ahead and stored, so you can enjoy it throughout the week without the hassle of cooking each night.

  • Low Carb & Satisfying – For those looking to reduce carbs without sacrificing taste, spaghetti squash is a perfect pasta alternative. It’s light, yet satisfying and filling!

  • Perfect for the Cooler Weather – As fall arrives, this warm, creamy dish is the ultimate comfort food to cozy up with—without the heaviness of a traditional Alfredo.

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Balanced and Flavorful Ingredients:

  • Ground Chicken: The lean ground chicken provides a hearty, protein-rich base for the dish, keeping it light compared to traditional Alfredo made with heavier cuts of meat like chicken breasts or thighs. Its mild flavor allows the creamy sauce and seasonings to shine.

  • Heavy Cream: While heavy cream gives the sauce its rich, velvety texture, it’s used sparingly to maintain the creaminess you crave from Alfredo without overloading the dish. This ingredient balances richness with a smooth, indulgent sauce.

  • Parmesan Cheese: Parmesan adds sharp, salty notes to the sauce, giving it depth and umami flavor. Its distinct nuttiness complements the cream, creating that signature Alfredo taste with a smaller amount compared to other cheeses.

  • Italian Seasoning: A blend of herbs like oregano, basil, and thyme, Italian seasoning infuses the sauce with a warm, aromatic flavor. It elevates the dish without overpowering the other ingredients.

  • Garlic Powder: Garlic powder adds a subtle, savory bite to the sauce, enhancing the flavor profile without the fuss of peeling and mincing fresh garlic. It pairs beautifully with the cream and parmesan.

  • Baby Spinach: This superfood is not only rich in nutrients like vitamins A and C but also adds a fresh, slightly earthy flavor. The spinach wilts perfectly into the sauce, adding a pop of color and lightness that balances the richness of the cream and cheese.

  • Olive Oil: Olive oil is used to sauté the chicken and helps the squash bake to a perfect texture. Its subtle fruity flavor adds richness without the heaviness of butter, keeping the dish heart-healthy.

  • Spaghetti Squash: The star of the recipe! Spaghetti squash is a low-carb, nutrient-packed alternative to pasta. Its slightly sweet, neutral flavor absorbs the creamy Alfredo sauce beautifully, while its spaghetti-like strands provide the perfect texture for a satisfying bite.

ground chicken alfredo

Quick and Easy Recipe Steps:

For the Spaghetti Squash:

  1. Carefully cut the spaghetti squash in half lengthwise (from top to bottom) and scoop out the seeds with a spoon.

  2. Brush the inside of each half with olive oil and sprinkle with salt.

  3. Place the squash halves face down on a baking sheet and bake for 35-40 minutes, until they’re soft when poked with a fork.

  4. Let the squash cool for a few minutes, then use a fork to scrape out the inside, which will look like spaghetti.

For the Chicken Alfredo:

  1. Heat 1 tablespoon of olive oil in a pan over medium-high heat.

  2. Add the ground chicken and cook until it’s fully browned, stirring often.

  3. Pour in the heavy cream, add the parmesan cheese, Italian seasoning, garlic powder, and salt. Stir everything together until the sauce thickens.

  4. Add the baby spinach and stir until it wilts down and mixes into the sauce.

  5. Serve the creamy chicken and sauce on top of the spaghetti squash strands.

Reference the recipe card below for detailed instructions.

ground chicken alfredo with spaghetti squash

Meal Prep Recipe Tips

  • Cook the Spaghetti Squash in Advance: Bake the spaghetti squash ahead of time and store the strands in an airtight container. It will keep in the fridge for up to 5 days. When you’re ready to assemble the meal, simply reheat the squash in the microwave or a skillet for a couple of minutes.

  • Store Sauce Separately: If you want to keep your meal fresh, store the chicken Alfredo mixture separately from the spaghetti squash. This prevents the squash from soaking up too much sauce and becoming soggy. Combine them just before reheating.

  • Lighten It Up: To make this dish even lighter, swap the heavy cream for half-and-half or a plant-based milk like unsweetened almond or cashew milk. You can thicken it with a little extra parmesan or by reducing the sauce.

  • Swap Ground Chicken:Ground turkey or lean ground beef can easily replace ground chicken. These options still keep the dish high in protein, but with different flavor profiles. You can even use shredded rotisserie chicken for convenience.

  • Add More Veggies: Bulk up the dish by adding mushrooms, bell peppers, or zucchini to the Alfredo sauce. These vegetables sauté well and bring extra fiber, vitamins, and texture to the meal.

  • Use Zoodles: If you can’t find spaghetti squash, zucchini noodles (zoodles) are a great alternative. They’re quick to cook and have a similar light, pasta-like texture.

  • Go Dairy-Free:If you’re looking for a dairy-free option, swap the heavy cream for a dairy-free alternative like coconut cream, and use nutritional yeast in place of parmesan for a cheesy flavor without the dairy.

ground chicken alfredo
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ground chicken alfredo with spaghetti squash

Chicken and Spinach Spaghetti Squash Aflredo

Enjoy a lighter, healthier twist on a classic comfort dish with this creamy Chicken and Spinach Spaghetti Squash Alfredo, packed with flavor and perfect for satisfying cravings.
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American, Italian
Servings 4
Calories 431 kcal

Equipment

  • knife
  • cutting board
  • saute pan
  • oven

Ingredients
  

Chicken Alfredo Mixture

  • 1 lb ground chicken
  • 1/2 cup heavy cream
  • 1/4 cup shredded parmesan cheese
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon garlic powder
  • 3 cups baby spinach
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Spaghetti Squash

  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • 1/4 teaspoon salt

Instructions
 

Spaghetti Squash

  • Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
  • Brush the inside of the squash with olive oil and sprinkle with salt.
  • Place the squash cut-side down on a baking sheet and bake for 35-40 minutes, or until tender.
  • Let it cool slightly, then use a fork to pull out the spaghetti-like strands.

Chicken Alfredo

  • Heat 1 tablespoon of olive oil in a sauté pan over medium-high heat. Add the ground chicken and cook until browned and cooked through.
  • Add the heavy cream, parmesan cheese, Italian seasoning, garlic powder, and salt. Stir well, allowing the sauce to thicken.
  • Toss in the baby spinach and stir until it wilts and becomes tender.
  • Serve the creamy chicken alfredo mixture over the spaghetti squash strands

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: 431kcalCarbohydrates: 19gProtein: 25gFat: 30gSaturated Fat: 12gPolyunsaturated Fat: 4gMonounsaturated Fat: 12gTrans Fat: 0.1gCholesterol: 135mgSodium: 526mgPotassium: 1016mgFiber: 4gSugar: 8gVitamin A: 2888IUVitamin C: 12mgCalcium: 181mgIron: 2mg

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Frequently Asked Questions

How do I know when the spaghetti squash is fully cooked?

You’ll know the squash is ready when you can easily pierce the skin with a fork, and the flesh pulls away in spaghetti-like strands. If it’s still hard to scrape, give it a few more minutes in the oven.

What can I use instead of parmesan cheese for a different flavor?

If you want to switch up the cheese, you could try Romano cheese for a saltier bite or Pecorino for a sharper, tangier flavor. For a more mild option, mozzarella will create a gooey texture.

Can I use frozen spinach instead of fresh baby spinach?

thaw it first and squeeze out any excess water before adding it to the sauce. This prevents the sauce from becoming watery.