Category: Meal

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Cranberry and Pear Chicken Salad with Arugula

cranberry and pear chicken salad with arugula and vinaigrette

Winter is the perfect time to cozy up with vibrant and hearty meals that are as nutritious as they are flavorful. This Cranberry and Pear Chicken Salad with Arugula is the ultimate winter-inspired dish that brings together the tangy taste of fresh cranberries, the sweetness of juicy pears, and the crunch of pecans. It’s an easy recipe for meal prep and versatile enough to wow your holiday gathering or potluck.

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Calories: 540kcal | Carbohydrates: 10g | Protein: 36g | Fat: 41g | Saturated Fat: 6g | Polyunsaturated Fat: 18g | Monounsaturated Fat: 15g | Trans Fat: 0.1g | Cholesterol: 107mg | Sodium: 1733mg | Potassium: 612mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1008IU | Vitamin C: 11mg | Calcium: 103mg | Iron: 2mg

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cranberry and pear chicken salad with arugula and vinaigrette

Why It’s Perfect for Winter & Meal Prep

  • Seasonal Ingredients: Fresh cranberries and pears are at their peak during the winter months, providing a festive touch and a burst of seasonal flavor.
  • Nutritious & Balanced: Packed with lean protein, healthy fats from pecans, and fiber-rich arugula and fruit, this salad is a well-rounded option to keep your energy up during chilly days.
  • Meal Prep Hero: This recipe stays fresh for up to 3-4 days in the fridge, making it a convenient, grab-and-go option for busy weekdays. Store the chicken salad and arugula separately for maximum freshness.
  • Holiday-Ready: The colorful mix of cranberries, pears, and pecans gives this dish a festive appeal, making it perfect for potlucks, family dinners, or holiday parties.
  • Customizable: Swap out the pecans for walnuts or almonds, add dried cranberries for extra sweetness, or use a different leafy green if arugula isn’t your style.

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Why These Ingredients Work Together Perfectly

  • Shredded Rotisserie Chicken Breast: The chicken is lean, tender, and subtly flavored, making it an ideal protein base that soaks up the flavors of the tangy dressing and sweet fruit. Rotisserie chicken adds convenience and richness, perfect for a quick yet hearty salad.
  • Fresh Cranberries (Chopped): Cranberries bring a tart, slightly bitter edge that cuts through the richness of the chicken and mayonnaise. Their bright flavor and vibrant red color add a festive and seasonal touch, perfect for winter dishes.
  • Pear (Diced): The pear provides natural sweetness and juiciness, balancing the tart cranberries and savory chicken. Its soft texture contrasts beautifully with the crunch of the pecans and arugula.
  • Red Onion (Diced): Red onion adds a pop of sharpness and a mild bite, enhancing the salad’s overall depth of flavor. Its vibrant color also contributes to the visual appeal of the dish.
  • Pecans (Chopped): Pecans add a buttery, nutty crunch that complements the soft texture of the chicken and pear. They also provide healthy fats, making the salad more satisfying and nutritious.
  • Mayonnaise: Acting as a creamy binder, the mayo helps all the ingredients meld together. Its richness balances the tartness of the cranberries and the sharpness of the mustard and onion.
  • Dijon Mustard: Dijon adds a subtle tangy heat and a slightly sharp flavor that enhances the dish’s complexity without overpowering it. It pairs well with the cranberries and mayonnaise for a balanced dressing.
  • Garlic Powder: A touch of garlic powder adds depth and a savory note, tying together the sweet and tangy elements of the dish.
  • Arugula Salad: Arugula’s peppery, slightly bitter flavor balances the sweetness of the pear and cranberries while adding freshness and a vibrant green color to the plate.
  • Vinaigrette (Optional): A light drizzle of vinaigrette enhances the arugula’s flavor and adds an extra layer of acidity, which complements the creaminess of the chicken salad.
cranberry and pear chicken salad with arugula and vinaigrette

Basic Steps to Meal Prep Chicken Salad

  1. Prep Your Ingredients: Use a sharp knife to chop the fresh cranberries into small pieces, dice the pear into bite-sized cubes, and finely dice the red onion. Roughly chop the pecans for added crunch.
  2. Combine the Salad Base: In a large mixing bowl, place the shredded chicken, cranberries, pear, red onion, and pecans.
  3. Make the Dressing: Add the mayonnaise, Dijon mustard, garlic powder, and salt directly into the bowl. Use a large spoon or spatula to mix everything until all the ingredients are evenly coated.
  4. Assemble the Salad: Lay the arugula on a plate or in a meal prep container. Top it with a generous scoop of the chicken salad. For extra flavor, drizzle with vinaigrette just before eating

Reference the recipe card below for detailed instructions.

cranberry and pear chicken salad with arugula and vinaigrette

Meal Prep Tips for Chicken Salad

  • Store Separately: To keep everything fresh, store the chicken salad and arugula in separate containers. This prevents the arugula from wilting due to the moisture in the chicken salad. Add the vinaigrette just before serving.
  • Keep Nuts Crunchy: If you like extra crunch, store pecans separately and add them to the salad just before eating.
  • Use up your leftover ingredients in these other recipes
  • Cranberries Alternative: Dried cranberries can be used in place of fresh for a sweeter flavor. Adjust the amount since they are more concentrated in flavor.
  • Pear Substitution: Swap pears for apples or even mandarin oranges for a sweet, juicy twist.
  • Nut Variations: Almonds or walnuts can replace pecans. For nut-free options, use sunflower or pumpkin seeds.
  • Greens Swap: If arugula isn’t your favorite, try spinach, mixed greens, or kale for a different base.
  • Bread or Crackers: Serve the chicken salad with whole-grain crackers or as a filling in a sandwich or wrap for a heartier meal.
  • Soup Combo: Pair it with a warm winter soup, such as butternut squash or tomato basil, for a comforting and balanced lunch.
cranberry and pear chicken salad with arugula and vinaigrette
cranberry salad

Cranberry and Pear Chicken Salad

This Cranberry and Pear Chicken Salad with Arugula is an effortless way to add a touch of holiday magic to your winter meal rotation.
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Prep Time 10 minutes
Course lunch
Cuisine American
Servings 2
Calories 540 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 8 oz shredded rotisserie chicken breast
  • 1/2 cup fresh cranberries (chopped)
  • 1 each pear (diced)
  • 1/4 cup red onions (diced)
  • 1 oz pecans (chopped)
  • 2 tbsp mayonnaise
  • 1 tbsp dijon mustard
  • 1/4 tsp garlic powder
  • 1 tsp salt
  • 4 cups arugula salad
  • 4 tbsp vinaigrette (optional)

Instructions
 

  • Prep Your Ingredients: Chop the fresh cranberries, dice the pear and red onion, and roughly chop the pecans for added crunch.
  • Mix the Salad Base: In a large mixing bowl, combine the shredded chicken, cranberries, pear, red onion, and pecans.
  • Make the Dressing: Add the mayonnaise, Dijon mustard, garlic powder, and salt to the bowl. Mix until everything is evenly coated.
  • Assemble: For each serving, top a bed of arugula with a generous scoop of the chicken salad. If you like, drizzle with your favorite vinaigrette to enhance the flavors.
  • Note: If you don't have rotisserie chicken, boil 10 oz of chicken breast for about 20-25 minutes until it cooks to an internal temperature of 165F. Use a fork to shred with a fork and let it cool before mixing it with the rest of the ingredients.

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: 540kcalCarbohydrates: 10gProtein: 36gFat: 41gSaturated Fat: 6gPolyunsaturated Fat: 18gMonounsaturated Fat: 15gTrans Fat: 0.1gCholesterol: 107mgSodium: 1733mgPotassium: 612mgFiber: 4gSugar: 4gVitamin A: 1008IUVitamin C: 11mgCalcium: 103mgIron: 2mg

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Frequently Asked Questions

How long does the chicken salad last in the fridge?

The chicken salad will stay fresh for 3-4 days if stored in an airtight container in the refrigerator. Keep the arugula separate to prevent wilting.

Can I use a store-bought vinaigrette?

Absolutely! A citrus-based vinaigrette or balsamic vinaigrette works wonderfully with the flavors in this salad.

What’s the best way to shred chicken?

For quick shredding, use two forks to pull the chicken apart. Alternatively, place the chicken in a stand mixer with the paddle attachment and mix on low speed for a few seconds.

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Creamy Mushroom and Spinach Onion Soup

mushroom and spinach onion soup

This creamy mushroom and spinach onion soup is a warm, hearty dish perfect for cool evenings. The caramelized onions add a natural sweetness, the mushrooms provide earthy depth, and the wilted spinach lends freshness—all brought together in a velvety broth enriched with heavy cream. Simple to prepare yet indulgently delicious, it’s a comforting meal in every spoonful.

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Calories: 361kcal | Carbohydrates: 17g | Protein: 10g | Fat: 30g | Saturated Fat: 15g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Cholesterol: 67mg | Sodium: 1244mg | Potassium: 862mg | Fiber: 3g | Sugar: 6g | Vitamin A: 5097IU | Vitamin C: 22mg | Calcium: 130mg | Iron: 3mg

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mushroom and spinach onion soup

Why This Recipe is Perfect for a Thanksgiving Meat Break:

  • A Hearty Yet Meat-Free Alternative: This creamy mushroom and spinach onion soup is packed with earthy mushrooms, sweet caramelized onions, and savory beef broth flavors that mimic the richness of traditional meat dishes—without actually including meat. It’s the perfect way to take a break from the turkey and ham without sacrificing comfort and satisfaction.

  • Light Yet Indulgent: With the velvety texture of heavy cream and the umami-packed broth, this soup feels indulgent without being overly heavy. It’s a welcome reprieve from the decadence of stuffing, gravy, and buttery casseroles while still offering a rich, cozy experience.

  • Savory Comfort for Non-Meat Eaters: If you have vegetarians in the crowd (substitute vegetable broth for the beef broth!), this dish is a fantastic, flavor-forward option that doesn’t feel like a compromise. The caramelized onions and sautéed mushrooms provide layers of taste that rival any meat-based comfort dish.

  • A Touch of Green Amongst the Feast: Baby spinach adds a fresh, nutrient-packed burst of color and flavor, offering a much-needed veggie break from the carb-heavy Thanksgiving sides. It balances the richness of the soup with its light and slightly bitter notes.

  • Quick and Simple: This recipe comes together in just 30 minutes, making it an ideal addition to your menu when you need something easy to prepare but still impressive enough to eat.

  • Warm and Soul-Soothing: Cooking isn’t just about the food; it’s about the feeling. This soup is warm, creamy, and soul-soothing—offering the same cozy vibes as the best comfort food dishes without being meat-centric.

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Ingredient Breakdown:

  • Onion (Thinly Sliced): Onions serve as the flavor punch of this dish. When caramelized, they develop a natural sweetness that serves as the flavor base of the soup. Their soft, velvety texture adds body to the broth, while their mild sweetness perfectly balances the earthiness of the mushrooms and the richness of the cream.

  • Sliced Mushrooms: Mushrooms bring a deep, earthy umami flavor that elevates the soup’s savory profile. When sautéed, they develop a meaty texture and slightly smoky notes, which contrast beautifully with the creamy and sweet elements of the dish. Their natural glutamates also enhance the overall taste, making the soup more flavorful.

  • Minced Garlic: Garlic provides a punch of aromatic depth, rounding out the dish with its subtle spice and complexity. It complements the caramelized onions and mushrooms by adding warmth and enhancing their natural flavors without overpowering the dish.

  • Baby Spinach: Spinach adds a fresh, slightly bitter note that contrasts and balances the richness of the cream. Its vibrant green color also makes the dish visually appealing, while its tender leaves melt into the broth, adding texture and nutrients without overpowering the flavors.

  • Flour: Flour acts as a thickening agent, creating a silky, velvety texture for the soup. It binds the liquids together, transforming the broth and cream into a luscious base that holds all the flavors. By cooking the flour with the onions, you ensure there’s no raw flour taste in the final dish.

  • Beef Broth: The beef broth is the backbone of the soup, adding depth, savoriness, and complexity. Its bold, meaty flavor complements the mushrooms and onions, creating a robust base that supports the cream’s richness while keeping the soup light enough to enjoy as a starter or side.

  • Heavy Cream: Cream ties everything together by adding richness and a luxurious mouthfeel. It mellows the stronger flavors, like garlic and beef broth, while amplifying the caramelized sweetness of the onions and the earthy warmth of the mushrooms.

  • Salt and Pepper: These simple seasonings are essential to bring out the natural flavors of the other ingredients. Salt enhances the savory umami notes of the mushrooms and broth, while pepper adds a gentle spice that brightens the overall taste.

mushroom and spinach onion soup

Basic Steps to Meal Prep Mushroom and Spinach Onion Soup

  1. Sauté the Mushrooms: Heat the olive oil in a large pan over medium heat. Once the oil is hot, add the sliced mushrooms in a single layer. Let them cook undisturbed for 2-3 minutes to develop a golden-brown color, then stir occasionally to ensure even cooking. Continue to sauté until the mushrooms soften and their moisture evaporates, about 5-7 minutes. Remove the mushrooms from the pan and set aside on a plate.

  2. Caramelize the Onions: In the same pan, add the thinly sliced onions. Stir to coat them in the remaining oil, then reduce the heat to medium-low. Cook the onions, stirring occasionally, until they soften and turn golden brown, about 10 minutes. If the pan looks dry or the onions start to stick, add a tablespoon of water and scrape the bottom of the pan to loosen any caramelized bits. This step develops a deep, sweet flavor, so take your time.

  3. Incorporate Garlic and Flour: Once the onions are golden and fully caramelized, add the minced garlic and stir for about 1 minute, until it becomes fragrant. Sprinkle the flour evenly over the onions and stir continuously. The mixture will become thick and pasty—this is the base that will help thicken the soup later. Cook for an additional 1-2 minutes to remove the raw taste of the flour.

  4. Add Liquids and Thicken: Slowly pour in the beef broth, stirring constantly to avoid lumps. Scrape the bottom of the pan to incorporate all the flavorful caramelized bits. Once combined, stir in the heavy cream. Increase the heat slightly and bring the mixture to a gentle simmer. Stir occasionally as it cooks for 5-7 minutes, allowing the soup to thicken. It should coat the back of a spoon when ready.

  5. Cook the Spinach and Reintroduce Mushrooms: Add the baby spinach to the soup and stir until it wilts completely, about 2 minutes. Return the sautéed mushrooms to the pan, stirring to combine everything evenly. Let the soup simmer for 1-2 more minutes to meld the flavors.

  6. Season and Serve: Taste the soup and season with salt and pepper as needed. Stir well and ladle into bowls. For an extra touch, garnish with a sprinkle of fresh parsley or grated Parmesan if desired. Serve hot with crusty bread or dinner rolls.

Reference the recipe card below for detailed instructions.

mushroom and spinach onion soup

Meal Prep Pairing Tips:

  • Customize for Variety: Mix in cooked pasta, rice, or barley to make it more filling and hearty.

  • Bread Pairings: Crusty bread, like a baguette or sourdough, is perfect for dipping and soaking up the creamy broth. Garlic bread or cheesy toast adds an extra layer of indulgence.

  • Salad Pairings: A fresh, crisp salad with a light vinaigrette, like arugula or mixed greens with lemon dressing, balances the soup’s richness. A roasted vegetable salad (with Brussels sprouts, sweet potatoes, or beets) complements the earthy mushroom flavors.

mushroom and spinach onion soup

mushroom and spinach onion soup

Creamy Mushroom and Spinach Onion Soup

This creamy mushroom and spinach onion soup combines caramelized onions, sautéed mushrooms, and velvety cream for a comforting, hearty dish.
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch
Cuisine American
Servings 2
Calories 361 kcal

Equipment

  • knife
  • cutting board
  • spatula

Ingredients
  

  • 1 onion (thinly sliced)
  • 2 cups mushrooms (sliced)
  • 2 tablespoons garlic (minced)
  • 3 cups baby spinach
  • 1 tablespoon flour
  • 2 cups beef broth
  • 1/2 cup heavy cream
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Instructions
 

  • Sauté the Mushrooms: Heat the olive oil in a large pan over medium heat. Add the sliced mushrooms and sauté until they soften and develop a golden-brown color, about 5-7 minutes. Remove the mushrooms from the pan and set them aside.
  • Caramelize the Onions: In the same pan, add the thinly sliced onions. Cook them over medium heat, stirring occasionally, until they soften and caramelize, about 10 minutes. Add small splashes of water as needed to prevent sticking and to enhance the caramelization process.
  • Incorporate Garlic and Flour: Once the onions are deeply caramelized, stir in the minced garlic and cook until fragrant, about 1 minute. Sprinkle the flour over the onions and stir until it forms a paste, cooking for an additional minute to remove the raw flour taste.
  • Add Liquids and Thicken: Slowly pour in the beef broth while stirring to combine, followed by the heavy cream. Simmer the mixture, stirring occasionally, until it begins to thicken, about 5 minutes.
  • Finish with Spinach and Mushrooms: Add the baby spinach to the pan and cook until it wilts, about 2 minutes. Return the sautéed mushrooms to the soup and stir to combine. Season with salt and pepper to taste.
  • Serve and Enjoy: Ladle the creamy soup into bowls, garnish with fresh herbs (if desired), and serve hot with crusty bread or a side salad.

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: 17gProtein: 10gFat: 30gSaturated Fat: 15gPolyunsaturated Fat: 2gMonounsaturated Fat: 11gCholesterol: 67mgSodium: 1244mgPotassium: 862mgFiber: 3gSugar: 6gVitamin A: 5097IUVitamin C: 22mgCalcium: 130mgIron: 3mg

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Frequently Asked Questions

Can I use a different type of cream?

Yes, you can use half-and-half or coconut milk for a lighter version, but the texture may be slightly less rich.

Can I make this soup gluten-free?

Swap the flour for a gluten-free alternative like cornstarch or rice flour to thicken the soup.

Can I make this soup vegetarian?

Absolutely! Substitute vegetable broth for beef broth to make it vegetarian-friendly.

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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!
No ratings yet
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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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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
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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.

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

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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vegetable puff pastry

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
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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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Air Fryer Hoisin Salmon Bites

salmon bites with stir fry vegeteables

These Air Fryer Hoisin Salmon Bites with Stir Fry Veggies are perfect for meal prep because the recipe combines two efficient cooking methods—air frying and stir-frying—allowing you to make a restaurant-quality meal in less than 20 minutes. It’s nutrient-dense, packed with flavor, and helps you stay on track with your health goals, making it a convenient and delicious option for busy days.

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Calories: 370kcal | Carbohydrates: 17g | Protein: 33g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 9g | Cholesterol: 78mg | Sodium: 1040mg | Potassium: 1168mg | Fiber: 4g | Sugar: 7g | Vitamin A: 891IU | Vitamin C: 123mg | Calcium: 87mg | Iron: 3mg

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salmon bites with stir fry vegeteables

Why This Recipe is a Meal Prep Game-Changer:

  • Efficient Cooking Methods: By using both the air fryer and stir-fry techniques, you can cook salmon and veggies simultaneously, cutting down on prep and cook time.

  • Quick and Easy: The entire recipe is ready in less than 20 minutes, making it perfect for busy schedules and quick weeknight dinners.

  • Restaurant-Quality Flavor: Despite the simplicity, the hoisin and sriracha marinade gives the salmon a sweet and spicy kick, elevating the dish to restaurant-level flavor.

  • Nutrient-Dense: Packed with lean protein from the salmon and fiber-rich veggies, this dish fuels your body with essential nutrients, keeping you full and energized.

  • Portion Control Made Simple: The recipe can easily be divided into meal prep containers, helping you stay on track with portion sizes and balanced meals throughout the week.

  • Easy Reheating: Both the salmon bites and veggies reheat well, maintaining their texture and flavor for several days, making them perfect for make-ahead meals.

  • Customizable for Variety: You can swap out the veggies or adjust the seasonings to keep the meals exciting throughout the week without spending extra time in the kitchen.

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To Meal Prep This Salmon Recipe You’ll Need

  • Salmon: Salmon is rich in omega-3 fatty acids, providing heart-healthy fats and a good source of protein. Its buttery texture pairs perfectly with the sweet and savory flavors of hoisin sauce, while its slightly crisp exterior (thanks to the air fryer) gives it a delightful contrast to the tender inside. You can swap salmon with other fish like cod or tilapia. For a non-seafood option, chicken breast or tofu also work well and absorb the marinade beautifully.

  • Hoisin Sauce: Hoisin sauce is a sweet and tangy condiment that brings depth of flavor to the salmon, balancing the heat from the sriracha. Its sticky texture helps coat the salmon evenly, making it ideal for air frying. For a different flavor, try teriyaki sauce, BBQ sauce, or even soy sauce with honey for a similar sweet-savory balance.

  • Sriracha: Sriracha adds a subtle heat that complements the sweetness of the hoisin sauce. It’s not overpowering but gives just the right amount of kick to make the dish exciting. You can replace sriracha with chili garlic sauce, hot sauce, or leave it out altogether if you prefer a milder flavor.

  • Pre-Cut Stir Fry Veggies: Pre-cut veggies make meal prep a breeze. They provide fiber, vitamins, and minerals while adding vibrant color and crunch to the dish, balancing the soft texture of the salmon. Use any fresh or frozen veggies you have on hand—broccoli, bell peppers, snap peas, zucchini, or even mushrooms. You can also use pre-washed salad greens like spinach or kale if you want a lighter side.

  • Soy Sauce: Soy sauce adds a salty umami flavor to the veggies, which complements the slightly sweet and spicy salmon. It also adds a touch of moisture to the stir-fry, helping the veggies cook evenly. Coconut aminos are a great soy-free substitute with a milder flavor, or use a low-sodium soy sauce for a lighter option.

  • Sesame Oil: Sesame oil has a nutty, toasty flavor that brings richness to the veggies, tying the dish together with an authentic stir-fry taste.

salmon bites with stir fry vegeteables

Easy Recipe Steps for Air Fryer Salmon Bites

  1. Prepare the Salmon: First, cut the salmon into small cubes, about 1 inch in size. In a medium bowl, mix the hoisin sauce, sriracha, garlic powder, and olive oil. Add the salmon cubes to the bowl and gently stir them around to coat each piece with the sauce. Set the bowl aside while you get the air fryer ready.

  2. Cook the Salmon: Turn on your air fryer and set it to 400°F. Let it heat up for about 2 minutes. Once it’s ready, place the marinated salmon cubes in the air fryer basket in a single layer. Cook them for 6 to 9 minutes, turning them over halfway through, until the salmon is golden and slightly crispy on the outside.

  3. Make the Veggies: While the salmon is cooking, heat a little sesame oil in a pan over medium-high heat. Add your pre-cut stir fry vegetables to the pan and cook them for 4 to 5 minutes, stirring occasionally, until they are just starting to soften but still a bit crunchy. Add the soy sauce and garlic powder, stirring again to coat the veggies in flavor.

  4. Serve & Enjoy: Now, serve the salmon bites with the stir-fried veggies for a delicious, balanced meal. If you’re making this ahead for meal prep, divide the salmon and veggies into containers for easy meals throughout the week!

Reference the recipe card below for detailed instructions.

salmon bites with stir fry vegeteables

Meal Prep Pairing Tips

  • Grains for Balance: Pair the salmon and veggies with a hearty grain such as brown rice, quinoa, or even soba noodles to round out the meal and keep you fuller for longer. 

  • Fresh Herbs for Garnish: Brighten up your meal with fresh herbs such as cilantro, thai basil for an authentic Asian flair, green onions for a mild, oniony bite, or mint for an unexpected, refreshing contrast.

  • Fruit for Sweetness: Pair your savory salmon and veggies with a side of fresh fruit such as pineapple slices or mango chunks which can add a natural sweetness that complements the bold flavors of hoisin and sriracha. Orange segments or grapefruit can provide a citrusy, bright pairing.

salmon bites with stir fry vegeteables

salmon bites with stir fry vegeteables

Air Fryer Hoisin Salmon Bites with Stir Fry Veggies

Air fryer hoisin salmon bites paired with stir-fried veggies make a quick, flavorful, and easy meal that's perfect for meal prep or a healthy weeknight dinner.
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Prep Time 5 minutes
Cook Time 15 minutes
Course dinner, lunch
Cuisine Asian
Servings 2
Calories 370 kcal

Equipment

  • Air Fryer
  • wok

Ingredients
  

Salmon and marinade

  • 10 oz salmon
  • 2 tbsp hoisin sauce
  • 1 tbsp sriracha
  • 1/4 tsp garlic powder
  • 1 tbsp olive oil

Stir Fry

  • 3 cups pre-cut stir fry veggies
  • 1 tablespoon soy sauce
  • 1/4 tsp garlic powder
  • 1 tsp sesame oil

Instructions
 

  • Prep the Salmon: Start by cutting your salmon into 1-inch cubes. In a medium-sized bowl, combine the hoisin sauce, sriracha, garlic powder, and olive oil. Toss the salmon cubes in the marinade, making sure each piece is well coated. Let it sit while you preheat the air fryer.
  • Air Fry the Salmon Bites: Preheat your air fryer to 400°F for 2 minutes. Once heated, place the marinated salmon bites in a single layer in the air fryer basket. Cook for 6 to 9 minutes, flipping halfway through, until the salmon is crispy on the outside and tender on the inside.
  • Stir Fry the Veggies: While the salmon is air frying, heat sesame oil in a pan over medium-high heat. Add your pre-cut stir fry veggies to the pan and sauté for 4 to 5 minutes, or until they’re slightly tender but still crisp. Season with soy sauce and garlic powder to bring out their natural flavor.
  • Serve & Enjoy: Plate your air fryer hoisin salmon bites with the sautéed stir fry veggies for a balanced meal. If you're prepping for the week, divide the salmon and veggies into meal prep containers for easy grab-and-go lunches or dinners!
  • Note: If you do not have an Air Fryer, you can also bake this recipe in the oven for 12-15 minutes at 400F

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: 370kcalCarbohydrates: 17gProtein: 33gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 6gMonounsaturated Fat: 9gCholesterol: 78mgSodium: 1040mgPotassium: 1168mgFiber: 4gSugar: 7gVitamin A: 891IUVitamin C: 123mgCalcium: 87mgIron: 3mg

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Frequently Asked Questions

Can I use frozen salmon?

Yes! Just make sure to thaw the salmon completely in the fridge before marinating. This helps the marinade absorb better and ensures even cooking.

What if I don’t have an air fryer?

No problem! You can bake the salmon bites in the oven at 400°F for about 10-12 minutes or until they’re crispy on the outside and tender inside.

Can I cook the salmon without oil?

If you want to skip the olive oil, the air fryer will still cook the salmon to a nice crisp. However, the oil helps achieve better caramelization and prevents the salmon from sticking. You can use a light spray of cooking oil if preferred.

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Pan-Seared Cod in Sour Cream Sauce

cod with spinach

This Pan-Fried Cod in Sour Cream Sauce with Sautéed Spinach is the perfect weeknight dish for anyone who wants to eat well without sacrificing flavor. With tender, flaky cod paired with a creamy, tangy sauce and nutrient-packed spinach, this recipe is a total win!

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Calories: 337kcal | Carbohydrates: 11g | Protein: 29g | Fat: 21g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 12g | Cholesterol: 78mg | Sodium: 857mg | Potassium: 1207mg | Fiber: 4g | Sugar: 3g | Vitamin A: 8750IU | Vitamin C: 56mg | Calcium: 156mg | Iron: 3mg

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cod with spinach

Why This Recipe is Heart-Healthy

  • Heart-Healthy Goodness: Cod is a lean protein rich in omega-3 fatty acids, which are amazing for heart health. These good fats help lower blood pressure, reduce the risk of heart disease, and keep your arteries happy. Plus, the spinach brings in a ton of antioxidants and vitamins like A, C, and K, all of which help support cardiovascular health.

  • Light and Flavorful: The creamy sour cream sauce adds a luxurious feel to this dish without being heavy. It’s tangy, smooth, and pairs beautifully with the mild flavor of the cod. The bright squeeze of lemon at the end gives a burst of freshness that’ll leave you wanting more.

  • Quick and Easy: You can make this meal in under 20 minutes, making it a great option for busy weeknights or meal prep. The cod and spinach can easily be stored in the fridge for up to 3 days, meaning you can prep ahead and enjoy healthy, delicious meals throughout the week.

  • Low-Calorie, High Nutrition: Both the cod and spinach are nutrient-dense but low in calories, making this meal filling without being too heavy. You’ll get a boost of lean protein, fiber, and plenty of vitamins in each bite!

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Here’s What You Need

  • Cod Fillets: Cod is a mild, flaky white fish with a subtle sweetness that makes it the perfect canvas for bold flavors. It cooks quickly and absorbs seasonings beautifully, providing a light protein base for this meal. Its delicate texture pairs wonderfully with the creamy sauce.

  • Garlic Powder: Garlic adds a savory, aromatic element without overpowering the dish. Garlic powder is an easy way to distribute flavor evenly across both the cod and spinach, adding depth without the harshness of raw garlic.

  • Salt: A little salt is key for enhancing the natural flavors of the fish and spinach. It also helps balance the richness of the sauce, ensuring each bite is well-seasoned.

  • Sour Cream: The sour cream brings creaminess and tang, creating a luscious sauce that perfectly complements the cod’s light, flaky texture. Its slight acidity cuts through the richness and adds a smooth contrast to the fish.

  • Vegetable Broth: Broth adds moisture and helps thin out the sour cream, creating a silky sauce. It also adds extra layers of savory flavor that melds beautifully with the tangy sour cream and the seasoning on the cod.

  • Chives: Chopped chives add a fresh, slightly oniony brightness to the dish, balancing the richness of the sour cream sauce and adding a pop of color to the presentation.

  • Olive Oil: This heart-healthy fat is used to sear the cod and sauté the spinach. Olive oil’s subtle flavor complements the fish and helps everything cook evenly, while adding a lovely golden color to the cod fillets.

  • Lemon: A squeeze of fresh lemon juice brings brightness and a burst of acidity, which enhances the flavors of the dish while cutting through the richness of the sauce. It also elevates the spinach, making it more vibrant.

  • Baby Spinach: Spinach adds a nutritious, earthy element to the dish. Its slight bitterness contrasts beautifully with the creamy, tangy sauce and the sweet, mild fish. It also wilts down quickly, making it an easy and quick side dish that complements the main flavors.

cod with spinach

How to Meal Prep Pan-Seared Cod

  1. 1. Prep the Cod: Start by seasoning your cod fillets with garlic powder and salt. Make sure to sprinkle the seasoning evenly on both sides of the fillets to really enhance the flavor. Don’t be afraid to use your hands to gently pat the seasoning into the fish—it helps the flavor stick!

  2. 2. Pan-Fry the Cod: Heat 1 tablespoon of olive oil in a large pan over medium-high heat. To test if the oil is ready, carefully splash a tiny bit of water in the pan—if it sizzles, you’re good to go! Place the cod fillets in the pan and sear them for 4-5 minutes on each side. You’ll know they’re ready to flip when the fish easily releases from the pan. The goal is to get a golden, crispy outside while the inside stays tender and flaky.

  3. 3. Make the Creamy Sauce: Once the cod is done, gently move it to one side of the pan (or onto a plate if that’s easier). Reduce the heat to low and pour in the vegetable broth and sour cream. Stir continuously with a spoon or spatula to combine the ingredients. Let the sauce simmer for 2-3 minutes until it thickens to a smooth, creamy texture. If the sauce gets too thick, just add a splash more broth!

  4. 4. Sauté the Spinach: In another pan, heat 1 tablespoon of olive oil over medium-high heat. Once the oil is hot, toss in your baby spinach along with the garlic powder and salt. Stir frequently with a spatula to make sure all the spinach wilts evenly—this should take about 2-3 minutes. Keep an eye on it because spinach cooks down very quickly!

  5. 5. Serve & Garnish: Plate your cooked cod fillets and spoon some of the sour cream sauce on top. Arrange the sautéed spinach on the side. Finish by squeezing fresh lemon juice over the dish for a zesty kick, and sprinkle chopped chives on top to add a burst of color and flavor. Enjoy!

Reference the recipe card below for detailed instructions.

cod with spinach

Pairing Tips for Pan-Seared Cod

  • Grains: Pair the cod with quinoa, wild rice, or couscous to add extra fiber and texture. These grains are easy to prep in advance and absorb the delicious sauce, making each bite satisfying.

  • Roasted Veggies: Add some roasted veggies like carrots, zucchini, or asparagus for extra variety and color on your plate. Their earthy flavors go beautifully with the tangy sauce and sautéed spinach.

  • Crusty Bread: Serve with a slice of crusty whole grain bread or a whole wheat dinner roll to soak up the rich sour cream sauce. This is a comforting option, especially for dinner.

  • Side Salad: For a light and refreshing addition, serve the dish alongside a mixed greens salad with a simple vinaigrette. The salad adds crunch and acidity to balance the rich sauce.

cod with spinach

cod with spinach

Pan-Fried Cod in Sour Cream Sauce with Sauteed Spinach

A quick and delicious dish featuring pan-fried cod in a tangy sour cream sauce, paired with garlicky sautéed spinach, perfect for a heart-healthy meal.
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Prep Time 5 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 2
Calories 337 kcal

Equipment

  • knife
  • cutting board
  • sautee pan

Ingredients
  

Cod with Sour Cream Sauce

  • 10 oz cod
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 cup sour cream
  • 1/4 cup vegetable broth
  • 1 tablespoon olive oil
  • 1 lemon

Sauteed Spinach

  • 6 cups baby spinach
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions
 

  • Prep the Cod: Start by seasoning your cod fillets with garlic powder and salt. This simple seasoning enhances the natural flavors of the fish without overpowering it.
  • Pan-Fry the Cod: Heat olive oil in a pan over medium-high heat. Once hot, add the cod fillets and sear them for 4-5 minutes per side until golden brown and cooked through. You want that perfect crispy outside and tender inside!
  • Make the Creamy Sauce: Slide the cod to the side of the pan, lower the heat, and pour in your vegetable broth and sour cream. Stir them together, letting the sauce simmer for 2-3 minutes until it thickens into a smooth, velvety consistency. This sauce is everything—it adds a tangy richness to the fish!
  • Sauté the Spinach: In a separate pan, heat olive oil over medium-high heat. Add the baby spinach, garlic powder, and salt, stirring until the spinach wilts down—this should only take about 2-3 minutes.
  • Serve & Garnish: Plate your cod fillets with the sautéed spinach on the side, then squeeze fresh lemon juice over everything. Don’t forget to sprinkle those chopped chives on top 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: 337kcalCarbohydrates: 11gProtein: 29gFat: 21gSaturated Fat: 5gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gCholesterol: 78mgSodium: 857mgPotassium: 1207mgFiber: 4gSugar: 3gVitamin A: 8750IUVitamin C: 56mgCalcium: 156mgIron: 3mg

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Frequently Asked Questions

How can I prevent the fish from sticking to the pan?

Ensure your pan is fully heated before adding the olive oil, and wait for the oil to shimmer before placing the cod fillets in the pan. This helps create a barrier between the fish and the pan. Avoid moving the fish too soon—let it sear and naturally release from the pan before flipping.

What if my cod fillets fall apart while cooking?

Cod can be delicate and might break if handled too much. Use a wide, flat spatula to carefully flip the fillets and handle them gently. If they do break, don’t worry—they’ll still taste delicious!

Can I add more vegetables to this recipe?

Definitely! You can toss in vegetables like cherry tomatoes, bell peppers, or mushrooms when sautéing the spinach. They’ll add extra nutrients, flavor, and color to the dish.

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One Pot Green Chile Chicken Soup

green chile chicken soup

Looking for a cozy meal that’s quick, easy, and perfect for prepping ahead? My One-Pot Green Chili Chicken Soup is packed with flavor and takes minimal effort! Let’s dive right into this creamy, hearty, and spicy delight that’s perfect for a busy weeknight or meal prepping for the week ahead.

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Calories: 531kcal | Carbohydrates: 37g | Protein: 41g | Fat: 24g | Saturated Fat: 9g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 135mg | Sodium: 1417mg | Potassium: 948mg | Fiber: 5g | Sugar: 9g | Vitamin A: 16991IU | Vitamin C: 27mg | Calcium: 119mg | Iron: 3mg

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Why You’ll Love It:

Each ingredient in this one pot soup contributes something unique, whether it’s the sweet, creamy, spicy, or savory element. Together, they create a balanced soup that hits all the right notes: a creamy base from the heavy cream, sweetness from the sweet potatoes, and a smoky, spicy kick from the green chili. The chicken adds heartiness, while the optional garnishes provide texture, freshness, and color to round out the dish.

  • Meal Prep Friendly: Make a big batch and store in airtight containers. It reheats beautifully for a comforting lunch or dinner throughout the week.

  • Balanced Nutrition: Packed with protein from the chicken and healthy carbs from sweet potatoes makes this soup is both hearty and nutritious.

  • One Pot Wonder: Less cleanup means more time to relax and enjoy your delicious meal!

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Ingredients That Work Well Together

  • Onion serves as the foundation for many soups, bringing a slightly sweet, savory depth of flavor. When sautéed, it softens and caramelizes, adding complexity to the dish. It complements the sweetness of the sweet potato while balancing the richness of the cream.

  • Garlic is the ultimate flavor enhancer. Its aromatic, pungent notes intensify as it cooks, adding warmth and depth to the soup. Garlic’s strong, sharp flavor pairs beautifully with the earthy sweetness of the sweet potato and the spice of green chili, making the overall dish more fragrant and savory.

  • Sweet potato adds natural sweetness and creaminess, which pairs perfectly with the heat from the green chili. As it cooks, it breaks down, creating a smooth texture that thickens the soup. The subtle sweetness balances the spiciness, creating a well-rounded flavor profile.

  • Green chili provides that smoky, spicy kick, giving the soup its signature bold flavor. It adds just the right amount of heat without overpowering the other ingredients, and its mild spice works well with the creamy broth, creating a harmonious, balanced heat.

  • The chicken adds a hearty, protein-rich element, making the soup filling and satisfying. Since the chicken is already cooked, it soaks up all the wonderful flavors from the broth and spices as it simmers, ensuring every bite is packed with flavor. The chicken’s neutral taste allows the bolder ingredients—like green chili and garlic—to shine.

  • Chicken broth forms the liquid base of the soup and adds savory, umami depth. It ties all the ingredients together, carrying their flavors throughout the dish. The broth is light but flavorful, allowing the sweet potato and green chili to meld while adding moisture and richness.

  • Heavy cream adds richness and a velvety texture to the soup. It balances the heat from the green chili and garlic, creating a creamy, indulgent mouthfeel. The creaminess makes the soup feel more luxurious and comforting, while still allowing the natural sweetness of the sweet potato and the spice of the green chili to come through.

  • Fresh tomatoes add a burst of acidity and brightness to the creamy soup, cutting through the richness and adding a fresh contrast. Cilantro’s fresh, citrusy flavor lifts the soup’s heavier elements, adding a herbaceous note that brightens the whole dish. Fresh jalapeño slices add a crisp, sharp spice, making the soup even bolder.

  • Tortilla Strips add a crunchy texture, creating a delightful contrast to the creamy soup. The strips also soak up the broth slightly, enhancing its flavor while adding a satisfying crunch.

green chile chicken soup

Basic Steps to Meal Prep Green Chicken Chile Soup

  1. Heat It Up: Drizzle a little oil into a large soup pan over medium-high heat. Once hot, toss in the diced onion, garlic, and sweet potato. Sauté for 5 minutes until fragrant and the sweet potatoes start to soften.

  2. Spice It Right: Season your sizzling mix with garlic powder, salt, and pepper to taste. Then, add the diced green chili for that smoky heat. Stir to combine.

  3. Build the Soup: Now, add your pre-cooked chicken, chicken broth, and heavy cream to the pot. Bring everything to a boil, then lower the heat to a simmer. Let it cook for 10-15 minutes, stirring occasionally until the sweet potatoes are tender and the flavors have melded together.

  4. Garnish & Enjoy: Ladle your soup into bowls and top with your favorite garnishes—diced Roma tomatoes, fresh cilantro, sliced jalapeño for a kick, and tortilla strips for that extra crunch.

Reference the recipe card below for detailed instructions.

green chile chicken soup

Meal Prep Tips for Green Chile Chicken Soup

  • Pre-Cut Ingredients: To save time, you can dice the onion, sweet potato, garlic, and green chili ahead of time. Store them in a sealed container in the fridge. You can even use pre-minced garlic and frozen diced onions to shave off prep time.

  • Shred Chicken Ahead: Buy a rotisserie chicken or cook chicken breasts in bulk earlier in the week. Shred it and store it in the fridge, so you have pre-cooked chicken ready to go when making this soup. You can also use leftover chicken from another meal.

  • Sweet Potato Substitute: If you’re not a fan of sweet potatoes, swap them with regular potatoes, butternut squash, or even cauliflower. These alternatives will still add a hearty texture to the soup while maintaining a mild flavor.

  • Green Chili Substitute: Can’t find green chilis? Use poblano peppers, jalapeños, or even a small can of diced tomatoes with green chilies for a similar flavor with a bit more tang. If you want to dial down the heat, use mild bell peppers instead.

  • Chicken Substitute: For a vegetarian option, skip the chicken and use canned beans like white beans or chickpeas. You could also use tofu or tempeh for a plant-based protein source. If you prefer beef, try adding ground beef or shredded pork as a substitute for chicken.

  • Heavy Cream Substitute: To lighten up the soup, replace heavy cream with coconut milk (for a dairy-free version) or Greek yogurt. You can also use half-and-half for a slightly lighter, creamy texture without sacrificing richness.

green chile chicken soup

green chile chicken soup

One Pot Green Chile Chicken Soup

A creamy, savory blend of chicken, green chili, and sweet potatoes, simmered to perfection in one pot for an easy, flavorful meal prep option.
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Prep Time 5 minutes
Cook Time 15 minutes
Course Main Course
Cuisine American, Mexican
Servings 2
Calories 531 kcal

Equipment

  • knife
  • cutting board
  • soup pot

Ingredients
  

  • 8 oz pre-cooked chicken breasts (sliced)
  • 1/4 cup white onions (diced)
  • 3 tablespoons garlic (minced)
  • 1 sweet potato (peeled, diced)
  • 1/4 cup diced green chiles
  • 2 cups chicken broth
  • 1/4 cup heavy cream
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

optional garnish

  • 1 roma tomato (diced)
  • 1/4 cup cilantro (chopped)
  • 1 jalapeno (sliced)
  • 4 tablespoons tortilla strips

Instructions
 

  • Heat things up by adding oil to a soup pan over medium-high heat. Get those onions, garlic, and diced sweet potato sizzling!
  • Sprinkle in the seasonings and toss in the diced green chili, chicken, chicken broth, and heavy cream.
  • Bring it to a boil, then let it simmer for 10-15 minutes. Finish it off with a vibrant garnish of diced tomatoes, chopped cilantro, sliced jalapeno, and crunchy tortilla strips. Enjoy!

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: 531kcalCarbohydrates: 37gProtein: 41gFat: 24gSaturated Fat: 9gPolyunsaturated Fat: 2gMonounsaturated Fat: 9gCholesterol: 135mgSodium: 1417mgPotassium: 948mgFiber: 5gSugar: 9gVitamin A: 16991IUVitamin C: 27mgCalcium: 119mgIron: 3mg

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Frequently Asked Questions

Can I freeze this soup?

Yes! This soup freezes beautifully. Let it cool completely before transferring it to freezer-safe containers or bags. Label them with the date, and it will keep for up to 3 months. When ready to eat, thaw it in the fridge overnight and reheat as usual.

Can I use raw chicken instead of pre-cooked chicken?

Yes! If you only have raw chicken, you can cook it directly in the soup. Dice the chicken and add it along with the broth. Let it simmer for about 20 minutes or until the chicken is fully cooked through. You can also poach or sauté the chicken separately and add it toward the end.

How spicy is the green chili in this soup?

The green chili adds a mild, smoky heat, but it won’t overwhelm the dish. If you prefer more spice, you can add additional green chilis, diced jalapeños, or a pinch of cayenne pepper. For a milder version, you can use bell peppers instead.

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Easy Salmon Burger Lettuce Wraps with Crispy Sweet Potato Cubes

salmon burger lettuce wraps with sweet potato cubes

If you’re looking for a quick, healthy, and heart-healthy meal, these Salmon Burger Lettuce Wraps with Crispy Roasted Sweet Potatoes recipe are a perfect fit. With just a few simple ingredients, you can whip up a delicious, low-carb dish in under 20 minutes. We’re using Trader Joe’s pre-formed salmon patties to help speed up the meal prep process! The tender, omega-3-rich salmon patties pair perfectly with crisp iceberg lettuce and juicy tomatoes, while roasted sweet potato cubes add a satisfying crunch and sweetness. This meal is not only flavorful but also customizable with easy ingredient swaps, making it ideal for busy weeknights or meal prep for the week ahead.

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salmon burger lettuce wraps with sweet potato cubes

Why This Recipe Works for Busy Individuals:

This recipe is the perfect weekday meal for those who want something heart-healthy, quick, and easy to prep. The air fryer does most of the work, and you’ll have a balanced, delicious meal ready in under 20 minutes! With protein-rich salmon, fresh lettuce, and sweet potato cubes for a dose of fiber and vitamins, it’s not just filling but also great for meal prepping. You can cook extra salmon patties and potatoes to enjoy later in the week, making it a time-saver for anyone looking to stay on track with their healthy eating goals

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Why These Ingredients Work Together:

  • Trader Joe’s Salmon Patties: These salmon patties are packed with heart-healthy omega-3 fatty acids and protein, making them a nutritious choice for busy individuals. The mild flavor of the salmon pairs well with many ingredients, and because they’re pre-seasoned, they require minimal effort. If you don’t have salmon patties, you can easily swap them for grilled chicken breasts, veggie burgers, or even a turkey patty for a similar protein boost.

  • Iceberg Lettuce Wraps: Iceberg lettuce is a great low-carb, crunchy alternative to bread or buns, and its mild taste allows the salmon and other flavors to shine. The crisp texture contrasts nicely with the tender salmon. If you want more nutrients or a sturdier wrap, you can swap iceberg for romaine lettuce, butter lettuce, or even collard greens.

  • Roma Tomato: Sliced Roma tomatoes add a juicy freshness and a subtle sweetness to balance the savory flavors of the salmon. The acidity in the tomato also enhances the overall taste of the dish. If you’re out of Roma tomatoes, you can easily substitute with cherry tomatoes, a beefsteak tomato, or even sliced cucumbers for a bit of crunch.

  • Sweet Potato: Sweet potatoes are rich in fiber, vitamins, and antioxidants, making them a nutrient-dense side dish. The natural sweetness of the roasted sweet potatoes complements the savory and slightly salty flavor of the salmon patties. You can swap sweet potatoes for regular potatoes, carrots, or even roasted butternut squash if you prefer a different flavor profile.

  • Olive Oil: Olive oil is used to coat the sweet potato cubes, helping them roast evenly and adding a touch of healthy fats. It also enhances the flavor of the spices and creates a golden, crispy texture on the potatoes. If you don’t have olive oil, feel free to use avocado oil, coconut oil, or even melted butter for similar results.

  • Seasonings (Salt, Paprika, Garlic Powder): These spices are simple but effective. Salt brings out the natural flavors of the ingredients, while paprika adds a smoky warmth, and garlic powder lends a savory depth. You can easily swap these seasonings to fit your taste preferences—try using chili powder for heat, rosemary for an earthy flavor, or cumin for a warm, spiced twist.

salmon burger lettuce wraps with sweet potato cubes

Easy Recipe Steps to Make Salmon Lettuce Wraps

  1. Cook the Salmon Patties: Remove the salmon patties from their packaging and place them in the air fryer basket. Set the temperature to 400°F and cook for 8 to 10 minutes. Check that they reach an internal temperature of 145°F using a food thermometer. If they aren’t quite there, cook for an extra 2 to 3 minutes until fully cooked through.

  2. Roast the Sweet Potatoes: While the salmon is cooking, peel the sweet potato and cut it into ½ inch cubes. Place the cubes in a bowl, drizzle with olive oil, and sprinkle on the salt, paprika, and garlic powder. After the salmon is done, add the sweet potato cubes to the air fryer and cook at 400°F for 8 to 10 minutes, shaking the basket halfway. For extra crispiness, cook for an additional 2 to 3 minutes until golden.

  3. Prepare the Lettuce Wraps: While the sweet potatoes cook, take the iceberg lettuce and carefully cut out the leaves to create wraps. Rinse them under cold water and pat dry. Slice the Roma tomato into thin rounds so everything is ready to go.

  4. Assemble the Lettuce Wraps: Take a cooked salmon patty and place it between two lettuce leaves. Add a couple of tomato slices on top. Feel free to customize with cheese, avocado, or your favorite sauce. Serve alongside the crispy sweet potato cubes for a complete meal.

Reference the recipe card below for detailed instructions.

salmon burger lettuce wraps with sweet potato cubes

Pairing Tips

  • Side Salad: A light cucumber and tomato salad with lemon vinaigrette complements the rich flavors of the salmon patties.

  • Whole Grain: For a more filling meal, pair the wraps with a side of quinoa, brown rice, or farro.

  • Toppings and Dips: Pair your wraps with a simple tahini or yogurt dip for added creaminess and flavor. Enjoy with slides of avocado.

  • Fruit Salad: A fresh fruit salad of berries or citrus slices adds a light, refreshing contrast to the meal.

salmon burger lettuce wraps with sweet potato cubes

salmon burger lettuce wraps with sweet potato cubes

Easy Weekday Recipe: Trader Joe’s Salmon Burger Lettuce Wraps with Crispy Roasted Sweet Potato Cubes

Quick and heart-healthy, these salmon lettuce wraps paired with crispy roasted sweet potatoes are a delicious and easy meal perfect for busy weeknights or meal prep.
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Prep Time 5 minutes
Cook Time 20 minutes
Course lunch, Main Course
Cuisine American
Servings 2

Equipment

  • knife
  • cutting board
  • Air Fryer

Ingredients
  

  • 6 oz salmon patties (Trader Joe's frozen patties)
  • 6 iceberg lettuce wraps
  • 1 roma tomato (sliced)
  • 1/2 lb sweet potato (peeled and diced)
  • 1/4 teaspoon paprika
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions
 

  • Cook the Salmon Patties: Remove the salmon patties from the packaging and air fry them at 400°F for 8 to 10 minutes, until they reach an internal temperature of 145°F. If needed, cook for an additional 2 to 3 minutes to ensure they are perfectly cooked.
  • Roast the Sweet Potatoes: While the salmon cooks, peel and dice the sweet potato into ½ inch cubes. Toss the cubes with olive oil, salt, paprika, and garlic powder. Once the salmon is done, place the seasoned sweet potato cubes in the air fryer and cook at 400°F for 8 to 10 minutes, shaking halfway through. If you want them crispier, cook in 2 to 3 minute increments until golden and crunchy.
  • Prepare the Lettuce Wraps: While the potatoes cook, cut and rinse the iceberg lettuce leaves, then pat them dry. Arrange the sliced Roma tomatoes to have them ready for assembly.
  • Assemble the Lettuce Wraps: Place each salmon patty between two lettuce wraps and top with sliced tomatoes. You can add a slice of cheese, avocado, or your favorite condiment for extra flavor. Serve with the crispy roasted sweet potato cubes on the side.

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Frequently Asked Questions

Can I cook the salmon patties from frozen?

Yes! You can air fry, pan-sear, bake, or grill the salmon patties directly from frozen. Cooking times will be slightly longer than thawed patties. Just ensure the internal temperature reaches 145°F.

How long can I store leftovers?

Cooked salmon patties and roasted sweet potatoes can be stored in an airtight container in the fridge for up to 3 days. For best results, store the lettuce and toppings separately to keep everything fresh.

What’s an easy swap for iceberg lettuce?

Romaine, butter lettuce, or collard greens make excellent alternatives for wraps. If you want a grain-based option, use whole wheat tortillas or pita bread.