Category: Snacks

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Tropical Kani Cucumber Salad

kani cucumber salad with seaweed wraps

This Tropical Kani Cucumber Salad is the ultimate flavor vacation in a bowl—cool, crunchy cucumber, sweet mango, and savory crab tossed in a creamy-spicy dressing that hits all the right notes. It’s light, protein-packed, and perfect for meal prep.

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Calories: 293kcal | Carbohydrates: 25g | Protein: 6g | Fat: 19g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 5g | Trans Fat: 0.04g | Cholesterol: 18mg | Sodium: 953mg | Potassium: 214mg | Fiber: 2g | Sugar: 11g | Vitamin A: 638IU | Vitamin C: 26mg | Calcium: 29mg | Iron: 1mg

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kani cucumber salad with seaweed wraps
kani cucumber salad with seaweed wraps

Tropical Kani Cucumber Salad

This refreshing no-cook Tropical Kani Cucumber Salad combines sweet mango, crisp cucumber, and shredded crab in a creamy, spicy dressing.
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Prep Time 10 minutes
Cook Time 0 minutes
Course Main Course
Cuisine Asian
Servings 2
Calories 293 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 6 oz imitation crab meat (julienne cut)
  • 1/2 cucumber (julienne cut)
  • 1/2 mango (julienne cut)
  • 3 tablespoons mayonaise
  • 1 tablespoon sriracha
  • 1 teaspoon soy sauce
  • 1 tablesoon rice vinegar
  • 1 teaspoon sesame oil
  • 1 teaspoon sesame seeds

Instructions
 

  • Peel and slice the cucumber in half lengthways and slice into julienne thin strips.
  • Use your fingers to gently pull apart the imitation crab into strips like string cheese or use your knife to slice them into thin strips.
  • Peel the mango and cut it into thin slices. Repeat until you reach the core of the mango. Stack the slices together and cut into thin strips.
  • In a mixing bowl, whisk together the mayo, sriracha, soy sauce, rice vinegar, and sesame oil until creamy and smooth. Add your cucumber, crab, and mango. Toss until everything is coated in that dreamy spicy dressing.
  • Sprinkle with sesame seeds for crunch and refrigerate until chilled and ready to eat. Serve with seaweed snacks or rice paper wraps for a sushi-inspired lunch.

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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: 293kcalCarbohydrates: 25gProtein: 6gFat: 19gSaturated Fat: 3gPolyunsaturated Fat: 10gMonounsaturated Fat: 5gTrans Fat: 0.04gCholesterol: 18mgSodium: 953mgPotassium: 214mgFiber: 2gSugar: 11gVitamin A: 638IUVitamin C: 26mgCalcium: 29mgIron: 1mg

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Why This is Great for Meal Prep

  • No Cooking Required: Skip the stove and oven—this recipe comes together with zero heat. Just slice, mix, chill, and you’re done! Perfect for hot days or when you want to keep things easy.
  •  Bursting with Fresh, Tropical Flavor: Sweet mango, cool cucumber, and savory crab create a juicy, refreshing combo that wakes up your taste buds with every bite. It’s like a tropical getaway in a meal prep container!
  • Fast & Fuss-Free: Ready in under 15 minutes from start to fridge. When your schedule’s packed, this quick chop-and-mix salad keeps your meals delicious and efficient.
  •  Meal Prep-Friendly: It holds up well in the fridge for a few days, making it a great grab-and-go lunch or snack. Just toss before serving and enjoy that same flavor-packed crunch.
  •  Balanced and Flavorful: You’ve got protein from the crab, fiber and hydration from cucumber, natural sweetness from mango, and a creamy-spicy dressing that brings it all together—hello, flavor harmony!
  • Light but Satisfying: It’s not heavy, but it still fills you up thanks to the creamy dressing and crab meat. A great option when you want something refreshing yet substantial.
  • Customizable & Fun to Eat: Wrap it in rice paper, spoon it into lettuce cups, or enjoy with seaweed sheets. Add avocado, carrots, or even edamame. The possibilities are endless—and delicious.

Ingredient Breakdown: Why This is Great for Meal Prep

  • Imitation Crab (Kani) – Adds a mildly sweet, savory protein that’s pre-cooked and easy to shred—perfect for no-cook meals
  • Cucumber – Brings crisp texture and a refreshing, hydrating crunch that balances out the richness of the dressing
  • Mango – Adds natural sweetness and a tropical twist that pairs beautifully with the savory and spicy elements
  • Mayonnaise – Provides a creamy, smooth base that binds everything together and adds richness without overpowering
  • Sriracha – Delivers a gentle kick of heat and depth, making the dressing bold and crave-worthy
  • Soy Sauce – Adds umami and saltiness to balance the sweet and creamy components of the salad.
  • Rice Vinegar – Offers a light tang that cuts through the mayo, brightening the overall flavor
  • Sesame Oil – Adds a warm, nutty aroma and smooth finish that ties in the Asian-inspired elements
  • Sesame Seeds – Provide a subtle crunch and a toasty flavor that enhances both taste and presentation.
kani cucumber salad with seaweed wraps

How to Make Kani Cucumber Salad

  1. Prepare the cucumber: Start by peeling half of a cucumber. Slice it in half lengthwise, then use a sharp knife to cut each half into thin matchstick-sized strips (this is called a julienne cut).
  2. Shred the imitation crab: Take your 6 oz of imitation crab meat and either gently pull it apart with your fingers—like string cheese—or use a knife to cut it into thin strips.
  3. Cut the mango: Peel half of a ripe mango and carefully slice the fruit away from the core. Stack the slices and cut them into thin, julienned strips.
  4. Make the dressing: In a separate mixing bowl, whisk together ¼ cup of mayonnaise, 1 tablespoon of sriracha, 1 teaspoon of soy sauce, 1 tablespoon of rice vinegar, and 1 teaspoon of sesame oil until smooth and creamy.
  5. Combine and mix: Add the cucumber, crab, and mango into the bowl with the dressing. Use tongs or a spoon to gently toss everything together until all the ingredients are well-coated.
  6. Add the finishing touch: Sprinkle in 1 teaspoon of sesame seeds and give it one final toss for even distribution.
  7. Chill and serve: For best results, cover the bowl and refrigerate the salad for at least 30 minutes to let the flavors blend. Enjoy it cold, either on its own, wrapped in seaweed snacks, or served in rice paper wraps.

kani cucumber salad

Meal Prep Pairing Tips:

  • Add avocado – Dice half an avocado and gently fold it in for extra creaminess and healthy fats.
  • Include shredded carrots – Add color, crunch, and a subtle sweetness by tossing in julienned or shredded carrots.
  • Top with sliced green onions – Sprinkle green onions for a fresh, slightly sharp finish.
  • Spice it up – Add a dash of chili flakes or a bit more sriracha for extra heat.
  • Add to a bento box – Pair with edamame, fruit, and rice for a balanced, colorful lunch.
  • Serve over jasmine rice or sushi rice – Turn it into a poke-style bowl for a more filling meal.
  • Top it on a salad mix – Layer it over spring mix or shredded cabbage for extra greens.
  • Side with miso soup – Enjoy it alongside a warm cup of miso for a comforting, well-rounded meal.
kani cucumber salad with seaweed wraps

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Air Fryer Shrimp and Pineapple Kebabs

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Alessi Autentico – Italian Crispy Breadsticks, Low Fat Made with Extra Virgin Olive Oil

Frequently Asked Questions

How long does this kani salad last in the fridge?

It stays fresh for up to 3 days in an airtight container. Just give it a quick toss before serving.

What kind of mango should I use?

Use a ripe mango that gives slightly when squeezed. Ataulfo or honey mangos are especially sweet and easy to slice.

What if I don’t have rice vinegar?

You can substitute with apple cider vinegar or white wine vinegar—just start with a little less and taste as you go.

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Tropical Jicama Pineapple Salsa: Your New Favorite Refreshing Summer Topping

Jicama Pineapple Salsa

If you’re craving something bright, crisp, and totally addictive to level up your summer meals, this Jicama Pineapple Salsa is about to be your go-to. It’s juicy, crunchy, zesty, and just what you need when the heat is on and you’re firing up the grill. This isn’t your average salsa—this is a tropical twist that brings island vibes with every bite.

Let’s dive into how ridiculously easy and flavor-packed this salsa is, plus all the reasons why it deserves a front-row spot in your weekly meal prep lineup!

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Calories: 40kcal | Carbohydrates: 10g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.01g | Sodium: 148mg | Potassium: 130mg | Fiber: 2g | Sugar: 5g | Vitamin A: 103IU | Vitamin C: 29mg | Calcium: 14mg | Iron: 0.4mg

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Jicama Pineapple Salsa

Jicama Pineapple Salsa

Tropical Jicama Pineapple Salsa

This vibrant jicama pineapple salsa combines crisp jicama, sweet pineapple, and zesty lime for a refreshing, easy-to-make summer topping.
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Prep Time 4 minutes
Course Side Dish
Cuisine American, Asian, Caribbean, Latin
Servings 4
Calories 40 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cup jicama (peeled and diced)
  • 1 cup pineapple (peeled and diced)
  • 1 shallot (peeled and thinly sliced)
  • 1/4 cup cilantro (chopped)
  • 2 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Wash and prep your ingredients. Rinse everything clean and get your cutting board ready.
  • Dice the jicama into small, bite-sized cubes. This root veggie is super crisp and brings that refreshing crunch.
  • Dice the pineapple into similar-sized pieces for a juicy, tropical punch.
  • Thinly slice the shallot—this adds a mild, sweet zing that balances out the sweetness.
  • Roughly chop the cilantro for that pop of herbaceous freshness.
  • Combine it all in a mixing bowl. Toss in the jicama, pineapple, shallots, and cilantro.
  • Drizzle with lime juice, sprinkle with salt and pepper, and mix it all up until well combined.

Video

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: 40kcalCarbohydrates: 10gProtein: 1gFat: 0.1gSaturated Fat: 0.01gPolyunsaturated Fat: 0.04gMonounsaturated Fat: 0.01gSodium: 148mgPotassium: 130mgFiber: 2gSugar: 5gVitamin A: 103IUVitamin C: 29mgCalcium: 14mgIron: 0.4mg

Why You’ll Love This Salsa

  • It’s a flavor explosion. Sweet pineapple, crisp jicama, zingy shallots, and bright lime juice? Say no more.

  • It’s a tropical take on your usual salsa. Forget tomatoes—this mix is beachy, juicy, and unexpected in the best way.

  • Perfect for grilling season. Pile it on top of grilled chicken, shrimp, fish tacos, or even steak. It cuts through the richness and adds that wow factor.

  • No cooking required. Seriously. Just chop, mix, and go. Who wants to be stuck over a stove in the summer?

  • Meal prep friendly. It keeps beautifully in the fridge for a few days, and honestly, it gets even better as it sits.

  • Versatile and fun. Use it as a topping, a side, or even as a dip with chips.

  • Low-effort, high-reward. This is one of those recipes that makes you feel like a kitchen rockstar with barely any effort.

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Ingredient Breakdown

  • Jicam: This crunchy, juicy root veggie is the unsung hero of the salsa world. It has a mild, slightly sweet flavor that’s like a cross between an apple and a water chestnut. Jicama’s crisp texture gives the salsa that satisfying bite and keeps it light and refreshing—perfect when you want a crunchy contrast to grilled or rich foods. Plus, it’s super hydrating, which is an added bonus on hot days!

  • Pineapple: The tropical twist you didn’t know you needed! Pineapple brings natural sweetness and juiciness that brightens up the whole salsa. It balances the savory and sharp notes with its fresh, fruity pop. The acidity in pineapple also helps to tenderize and blend flavors, making every bite taste like a mini vacation.

  • Shallot: These little alliums add a mild onion flavor with a touch of sweetness and subtle sharpness. Unlike regular onions, shallots are less pungent and more delicate, so they complement the sweet pineapple and crisp jicama without overpowering them. The thin slices also add a nice textural contrast.

  • Cilantro: Cilantro brings that fresh, herbaceous zing that lifts the entire salsa. It adds a bright green note that complements the citrusy lime juice and ties together the sweetness and crunch with a fresh, almost citrus-like aroma. If you’re a cilantro fan, this herb will make the salsa feel vibrant and alive.

  • Lime Juice: This is the magic binder! Lime juice adds zesty acidity that wakes up all the flavors. It brightens the sweetness of the pineapple, sharpens the shallots, and gives the jicama an extra punch. Lime juice also helps balance the saltiness and pepper for a perfectly harmonious taste.

  • Salt and Pepper: These simple seasonings bring everything together by enhancing the natural flavors of the ingredients. Salt intensifies the sweetness of pineapple and the crispness of jicama, while pepper adds a subtle kick that keeps the salsa from tasting flat or one-dimensional.

Jicama Pineapple Salsa

How to make Jicama Pineapple Salsa

  1. Wash all your ingredients thoroughly. Rinse the jicama, pineapple, shallot, and cilantro under cold running water to make sure they’re clean

  2. Peel the jicama carefully. Use a vegetable peeler or a small knife to remove the tough outer skin. Then, place the peeled jicama on a cutting board and dice it into small, even cubes about half an inch in size. This helps the pieces cook evenly and makes the salsa easier to eat

  3. Peel the pineapple. Cut off the top and bottom, then stand it upright and carefully slice off the skin in strips, removing the “eyes” (the brown spots) as you go. Dice the pineapple into pieces roughly the same size as the jicama cubes

  4. Prepare the shallot. Peel off the papery outer layer. Slice the shallot in half lengthwise, then lay the flat side down and slice it thinly from root to tip. Thin slices will help the shallot blend nicely into the salsa without overpowering it

  5. Chop the cilantro. Gather the cilantro leaves into a small bunch, then roughly chop them with a knife. You don’t need tiny pieces—just enough to spread the fresh flavor evenly

  6. Combine all ingredients in a mixing bowl. Add the diced jicama, pineapple, sliced shallot, and chopped cilantro

  7. Add the lime juice. Squeeze fresh lime juice over the mixture. The acidity will brighten all the flavors

  8. Season with salt and pepper. Start with a little—about a quarter teaspoon each—and adjust to taste. Mix everything well using a spoon or spatula until all ingredients are evenly coated

  9. Taste and adjust. Give it a quick taste and add more lime juice, salt, or pepper if you think it needs a little extra zing

  10. Serve immediately or chill. You can enjoy the salsa right away or cover and refrigerate it for 30 minutes to an hour to let the flavors meld.

Jicama Pineapple Salsa

Meal Prep Pairing Tips:

  • Pair the salsa with grilled chicken for a light and zesty protein boost.

  • Top fish tacos with the salsa to add a crunchy, tropical twist.

  • Serve alongside pulled pork sandwiches for a fresh contrast to the rich meat.

  • Add it as a topping on turkey or veggie burgers to brighten up your meal.

  • Use it as a side salad with grilled shrimp for a quick, flavorful lunch.

  • Mix into grain bowls with quinoa or brown rice for added crunch and flavor.

  • Enjoy it as a refreshing condiment with spicy grilled sausages to cool things down.

Jicama Pineapple Salsa

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Alessi Autentico – Italian Crispy Breadsticks, Low Fat Made with Extra Virgin Olive Oil

Frequently Asked Questions

What is jicama, and where can I find it?

Jicama is a crunchy, slightly sweet root vegetable often called Mexican turnip or yam bean. You can find it in most grocery stores, usually in the produce section near other root vegetables or in the international aisle.

Can I substitute any ingredients?

You can swap cilantro for parsley if you’re not a fan, and lime juice can be replaced with lemon juice for a slightly different citrus flavor. Avoid substituting jicama, as its unique crunch is key to the dish.

Can I use canned or frozen pineapple instead of fresh?

Fresh pineapple works best for texture and flavor, but if you use canned or frozen, drain it well to avoid adding extra liquid that could make the salsa soggy.

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Zesty Jicama Pepper Slaw: Your New Favorite Summer Sidekick

Jicama Bell Pepper Slaw

Hey meal prep friends! If you’re anything like me, you’re already dreaming of warm summer nights, backyard grills firing up, and colorful meals that taste as good as they look. Well, let me introduce you to your new favorite summer side dish: Jicama Pepper Slaw!

This slaw is crisp, light, citrusy, and absolutely bursting with flavor—and it takes no time to throw together. With just a handful of fresh ingredients and a squeeze of lime, you’ve got a show-stopping side that pairs beautifully with grilled chicken, shrimp skewers, black bean burgers, or even your go-to tacos.

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Calories: 22kcal | Carbohydrates: 5g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.01g | Sodium: 149mg | Potassium: 135mg | Fiber: 2g | Sugar: 2g | Vitamin A: 648IU | Vitamin C: 30mg | Calcium: 9mg | Iron: 0.3mg

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Jicama Bell Pepper Slaw

Jicama Bell Pepper Slaw

Zesty Jicama Pepper Slaw

This refreshing jicama pepper slaw is a crisp, citrusy summer side dish that adds vibrant flavor and crunch to any grilled or plant-based meal.
No ratings yet
Print Recipe Pin Recipe
Prep Time 10 minutes
Course Side Dish
Cuisine American, Asian, Caribbean, Latin
Servings 4
Calories 22 kcal

Equipment

  • knife
  • mandolin slicer
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cup jicama (peeled and julienne cut)
  • 2 mini yellow bell peppers (thinly sliced)
  • 1 Roma tomato (diced)
  • 1/4 cup cilantro (chopped)
  • 3 tablespoons lime juice
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper

Instructions
 

  • Prep the produce: Give everything a good wash. Peel the jicama and shred it using a mandoline with a julienne blade or a julienne peeler.
  • Slice & dice: Cut your bell peppers in half, remove the seeds, and slice them thin. Dice your tomato and roughly chop the cilantro.
  • Mix it all up: Toss everything into a large mixing bowl. Drizzle on the lime juice, sprinkle with salt and pepper, and give it a solid stir until everything’s combined and coated.
  • Chill (literally): Pop it in the fridge for 10-15 minutes to let those flavors mingle—or eat it right away if you can’t wait!

Video

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: 22kcalCarbohydrates: 5gProtein: 1gFat: 0.1gSaturated Fat: 0.02gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.01gSodium: 149mgPotassium: 135mgFiber: 2gSugar: 2gVitamin A: 648IUVitamin C: 30mgCalcium: 9mgIron: 0.3mg

Reasons This Slaw is Your Summer Meal Prep MVP:

  • Crunchy + Juicy = Total Texture Win: That jicama brings the crunch, the peppers add sweetness, and the tomato adds a touch of juiciness—talk about the dream team.

  • Pairs With Everything: Whether you’re grilling steak, baking salmon, or air-frying tofu, this slaw fits right in. It’s a neutral-but-zesty side that complements without overpowering.

  • Zero Mayo, All the Flavor: Unlike creamy slaws, this one keeps it fresh and light with citrus and herbs—so it holds up in the heat and doesn’t weigh you down.

  • Meal Prep Friendly: This slaw holds up beautifully in the fridge for 2-3 days, so go ahead and double the batch. Toss it into your meal prep containers and thank yourself later.

  • Vibrant + Eye-Catching: Between the jicama, golden peppers, bright tomato, and green cilantro, this dish looks like summer in a bowl. It’ll make any plate pop.

  • Hydrating & Light: Jicama is naturally high in water and fiber, making it super refreshing. It’s like edible air-conditioning on a hot day.

  • Quick, Easy, No Fuss: Minimal chopping, no stove or oven required, and no complicated steps—just chop, toss, and enjoy.

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Ingredient Breakdown: Why This Slaw Just Works

  • Jicama: The crunch factor-Jicama is like a crisp apple with a neutral, slightly sweet flavor. It’s super hydrating and adds a refreshing bite to the slaw without competing with the other ingredients. It’s the base that soaks up the lime juice and ties everything together.

  • Mini Yellow Bell Peppers: Sweet and sunny-These beauties are sweet, colorful, and bring a gentle pop of brightness to the mix. Yellow bell peppers have less bite than green ones, so they blend beautifully without overpowering the dish.

  • Roma Tomato: Juicy freshness-Roma tomatoes are less watery than other varieties, which makes them great for slaws and salads. They add a mellow acidity and that familiar tomato flavor we all love.

  • Cilantro: Herbaceous brightness
    Cilantro brings a citrusy, slightly peppery punch that lifts the entire slaw. It adds depth and rounds out the raw veggie flavors with something a little more complex.

  • Lime Juice: Zing and zip- Fresh lime juice is the magic ingredient. It adds acidity, acts as a natural preservative, and enhances the flavor of every other ingredient.

Jicama Bell Pepper Slaw

How to Make Jicama Pepper Slaw

  1. Wash and prep all your ingredients. Rinse the jicama, bell peppers, tomato, and cilantro under cold water to remove any dirt or residue. Pat everything dry with a clean towel or paper towel.

  2. Peel and cut the jicama. Use a vegetable peeler or a sharp knife to remove the brown outer skin of the jicama. Once peeled, slice the jicama into thin rounds or slabs. Then, cut those into matchstick-size strips using a mandoline with a julienne blade, or a julienne peeler. If you don’t have either, a sharp knife will work too—just aim for thin, even strips.

  3. Slice the bell peppers. Cut off the tops and bottoms of the mini bell peppers. Slice them in half lengthwise and gently pull out the seeds and white inner ribs. Lay each half flat and slice into very thin strips for a nice crunch and texture.

  4. Dice the tomato. Cut the tomato in half, scoop out some of the seeds if you want less moisture, then dice it into small, bite-sized chunks.

  5. Chop the cilantro. Gather the cilantro into a bunch, then use a sharp knife to roughly chop the leaves and tender stems. Don’t worry about making it perfect—just aim for even pieces.

  6. Combine everything. In a large mixing bowl, add the jicama, sliced peppers, diced tomato, and chopped cilantro.

  7. Dress the slaw. Drizzle the fresh lime juice evenly over the veggies. Sprinkle with salt and pepper. Use a large spoon or salad tongs to toss everything together until all the ingredients are evenly coated and well mixed

  8. Let it chill (optional). For the best flavor, cover the bowl and let the slaw sit in the fridge for 10–15 minutes to allow the flavors to come together. But if you’re in a rush—go ahead and dig in right away!

Jicama Bell Pepper Slaw

Meal Prep Pairing Tips:

  • This slaw makes the perfect crisp, tangy side to grilled proteins like citrus-marinated chicken, blackened fish, shrimp skewers, or smoky tofu steaks

  • For a plant-based meal prep, serve it alongside black beans and quinoa or tuck it into tacos with avocado and a squeeze of lime

  • To liven it up even more, toss in thinly sliced red onion for a sharp bite

  • Add shredded red cabbage for extra crunch and vibrant color

  • Sprinkle in crumbled cotija or feta cheese for a creamy, salty kick

  • For a tropical twist, stir in diced mango or pineapple to complement the citrusy lime and peppery cilantro

  • It’s also delicious layered into a wrap or bowl with rice, beans, grilled meat, and a drizzle of chipotle mayo or jalapeño yogurt sauce for added flavor.

Jicama Bell Pepper Slaw

Similar Recipes

shrimp kebab

Air Fryer Shrimp and Pineapple Kebabs

shrimp and corn

Sheet Pan Shrimp with Cauliflower and Corn

salmon salad

Salmon Salad Stuffed Avocado

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Trader Joe’s Organic Green Tea

Trader Joe’s Just a Handful of 50% Less Salt Roasted and Salted Whole Cashews

Alessi Autentico – Italian Crispy Breadsticks, Low Fat Made with Extra Virgin Olive Oil

Frequently Asked Questions

How long does this slaw last in the fridge?

 It stays fresh and crunchy for up to 3 days in an airtight container. The lime juice helps preserve the texture and flavor.

What if I don’t have jicama?

You can substitute with shredded green apple, cucumber, or even kohlrabi for a similar crunch and freshness.

What’s the best way to cut jicama if I don’t have a mandoline or julienne peeler?

Use a sharp knife to slice it into thin rounds, then stack and cut those into matchsticks. It takes a bit more time, but it works just as well.

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Blueberry and Cucumber Snack

diced cucumber and pineapple with blueberries

This easy recipe for a Blueberry Cucumber Snack is exactly what busy schedules crave—cool, crisp, and bursting with natural sweetness. If you’re tired of boring snacks or don’t know where to start with healthy eating, you’re not alone. So many people struggle to find simple ways to fuel their day without blowing their budget. That’s why this hydrating snack is a game-changer—it’s light, delicious, and so easy to prep ahead. Keep reading to learn why this snack should be your next weekly staple!

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Calories: 75kcal | Carbohydrates: 19g | Protein: 2g | Fat: 1g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 5mg | Potassium: 352mg | Fiber: 4g | Sugar: 11g | Vitamin A: 164IU | Vitamin C: 57mg | Calcium: 43mg | Iron: 1mg

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diced cucumber and pineapple with blueberries

diced cucumber and pineapple with blueberries

Blueberry Cucumber Salad

This refreshing meal prep snack combines diced cucumber, pineapple, blueberries, and fresh lemon juice for a hydrating, naturally sweet, and easy-to-make treat.
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Snack
Cuisine American
Servings 2
Calories 75 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cucumber (peeled and diced)
  • 1/2 cup pineapple (diced)
  • 1/2 cup blueberry
  • 1 lemon (cut into wedges)

Instructions
 

  • Rinse and prepare all the ingredients. Dice the pineapple and cucumber into small, blueberry-sized pieces. Combine everything in a bowl and finish with a squeeze of fresh lemon juice.

Video

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: 75kcalCarbohydrates: 19gProtein: 2gFat: 1gSaturated Fat: 0.1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 0.03gSodium: 5mgPotassium: 352mgFiber: 4gSugar: 11gVitamin A: 164IUVitamin C: 57mgCalcium: 43mgIron: 1mg

Why You’ll Love It:

  • Quick and Easy – Just 4 ingredients and under 10 minutes to prep.

  • Hydrating – Cucumber and pineapple are packed with water and help you stay refreshed.

  • Naturally Sweet – No added sugar needed thanks to the juicy pineapple and blueberries.

  • Budget-Friendly – Seasonal produce keeps costs low while flavor stays high.

  • Perfect Portion Control – Ideal for grab-and-go snack containers.

  • No Cooking Required – Just chop, mix, and squeeze. That’s it.

  • Versatile Use – Enjoy as a snack, a salad topper, or a light side dish

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Ingredients Spotlight

  • 1 cucumber (peeled and diced) – Hydrating, crunchy, and ultra-refreshing.

  • ½ cup pineapple chunks (diced) – Tropical sweetness with vitamin C and digestive enzymes.

  • ½ cup blueberries – Antioxidant powerhouse with a sweet-tart pop.

  • Juice of 1 lemon – Brightens everything and adds a zingy balance to the sweet flavors.

diced cucumber and pineapple with blueberries

Steps to Meal Prep this Healthy Snack

  1. Wash all the ingredients thoroughly.

  2. Peel and dice the cucumber into small, blueberry-sized pieces.

  3. Dice the pineapple chunks to match the same size.

  4. Combine cucumber, pineapple, and blueberries in a bowl.

  5. Squeeze fresh lemon juice over the top and toss gently to coat.

  6. Portion into small airtight containers for easy grab-and-go snacks!

Reference the recipe card below for detailed instructions.

diced cucumber and pineapple with blueberries

Meal Prep Tips

  • Pair it with grilled chicken or fish for a light lunch.

  • Serve it over mixed greens for a fruit-forward salad

  • Enjoy it alongside your favorite yogurt or cottage cheese

  • Add to a picnic board with hummus and pita for a hydrating side.

diced cucumber and pineapple with blueberries

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Frequently Asked Questions

Can I swap out any ingredients?

Yes! Try strawberries instead of blueberries or mango in place of pineapple.

Can I leave the skin on the cucumber?

You can! Just make sure to wash it well for a crunchier texture.

Can I add herbs?

Yes! Fresh mint or basil adds a delicious twist.

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Sweet and Spicy Edamame with Cashews

Edamame with Cashews

This Sweet and Spicy Edamame with Cashews is a tasty, high-protein snack that’s easy to prep, packed with bold flavors, and keeps you satisfied between meals. This snack is proof that healthy eating doesn’t have to be boring! It’s easy, delicious, and something you’ll actually look forward to eating. So, go ahead—whip up a batch, enjoy the bold flavors, and keep crushing your meal prep game!

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

Calories: 340kcal | Carbohydrates: 36g | Protein: 19g | Fat: 14g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1199mg | Potassium: 815mg | Fiber: 7g | Sugar: 13g | Vitamin A: 149IU | Vitamin C: 2mg | Calcium: 140mg | Iron: 6mg

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Edamame with Cashews

Edamame with Cashews

Sweet & Spicy Edamame with Cashews

This Sweet & Spicy Edamame with Cashews is a protein-packed, flavor-loaded snack featuring tender edamame, crunchy cashews, and a bold sweet chili-soy glaze with a hint of heat—perfect for meal prep or a quick, tasty side!
No ratings yet
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Prep Time 5 minutes
Cook Time 1 minute
Course Side Dish, Snack
Cuisine Asian
Servings 2
Calories 340 kcal

Equipment

  • saute pan

Ingredients
  

  • 10 oz edamame (2 cups)
  • 1/4 cup cashews
  • 3 garlic cloves (minced)
  • 2 tablespoon soy sauce
  • 2 tablespoon sweet chili sauce
  • 1 teaspoon sesame seed
  • 1/2 teaspoon red pepper flakes
  • 1 teaspoon sesame oil
  • tablespoon olive oil

Instructions
 

  • Defrost the edamame according to the package directions
  • Mix together the soy sauce, sesame oil, and sweet chili sauce, then set aside.
  • Heat a pan over medium heat, add the olive oil, then toss in the edamame and minced garlic. Stir for about a minute until fragrant.
  • Add the cashews and pour in the sauce mixture, making sure everything is well coated. Stir frequently for another 2-3 minutes until the cashews are slightly toasted and the edamame is caramelized in that sweet-spicy goodness.
  • Finish it off by sprinkling sesame seeds and red pepper flakes for that perfect crunch and heat!

Video

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: 340kcalCarbohydrates: 36gProtein: 19gFat: 14gSaturated Fat: 2gPolyunsaturated Fat: 2gMonounsaturated Fat: 5gSodium: 1199mgPotassium: 815mgFiber: 7gSugar: 13gVitamin A: 149IUVitamin C: 2mgCalcium: 140mgIron: 6mg

Why You’ll Love This Snack Recipe

  • High in Plant-Based Protein – Edamame and cashews are both excellent sources of protein, making this a great post-workout snack or an energy boost during the day.

  • Big on Flavor – The combo of sweet chili sauce, soy sauce, garlic, and red pepper flakes creates a perfect balance of sweet, savory, and spicy—aka irresistible!

  • Super Easy to Make – This comes together in less than 10 minutes—perfect for busy days when you want something quick and delicious.

  • Great for Meal Prep – Make a batch and store it in the fridge for grab-and-go snacking or an easy side to your weekly meal prep bowls!

The PrepYoSelf Newsletter

Simple Ingredients

  • Edamame (10 oz / 2 cups): This is the protein powerhouse of the dish! Edamame is naturally mild in flavor but has a slightly nutty, buttery taste that absorbs sauces beautifully. It also has a great bite, making it a satisfying snack that’s packed with plant-based protein and fiber.

  • Cashews (¼ cup): Cashews add a rich, creamy crunch to the dish. They slightly soften when cooked in the sauce but still keep their signature buttery, nutty texture, creating a delicious contrast to the tender edamame. Cashews also have a natural sweetness that complements the sweet chili sauce.

  • Garlic (3 cloves, minced): Garlic brings depth and aromatic intensity to the dish. When sautéed, it releases a savory, slightly sweet flavor that enhances the umami notes from the soy sauce. It’s a small but essential ingredient that makes everything taste more robust.

  • Soy Sauce (2 tbsp): Soy sauce is the salty, umami-packed base that grounds the dish with savory richness. It balances the sweetness of the chili sauce and adds that classic Asian-inspired depth of flavor.

  • Sweet Chili Sauce (2 tbsp): This is where the sweet and spicy magic happens! Sweet chili sauce provides just the right amount of sticky sweetness with a mild heat, making the edamame super flavorful without overpowering it. It also helps coat the ingredients in a glossy, slightly thick sauce that clings to every bite.

  • Sesame Oil (1 teaspoon): Sesame oil adds a distinctive, rich, and nutty flavor to the dish.

  • Sesame Seeds (1 tsp): Sesame seeds add a light crunch and a toasty, nutty aroma. They also visually elevate the dish, making it look extra delicious! A little sprinkle goes a long way in adding texture.

  • Red Pepper Flakes (½ tsp): For those who love a little heat, red pepper flakes provide a nice kick of spiciness that balances out the sweetness. It’s not overpowering but adds a gentle warmth that lingers on the palate. If you like it spicier, feel free to add more!

Edamame with Cashews

How to Make Spicy Edamame

  1. Prepare the edamame: If using frozen edamame, follow the package instructions to defrost it—this usually means microwaving for a minute or two or letting it sit in warm water. Drain any excess water and pat dry with a paper towel to help it crisp up better in the pan.

  2. Make the sauce: In a small bowl, mix together the soy sauce and sweet chili sauce. Set aside—this will be added later to coat the edamame in flavor.

  3. Heat the pan: Place a large skillet or non-stick pan over medium heat and add 1 teaspoon of olive oil. Let it heat for about 30 seconds until it shimmers (this means it’s ready for cooking).

  4. Sauté the garlic and edamame: Add the minced garlic and edamame to the pan. Stir frequently for about 1 minute until the garlic becomes fragrant but not browned. Keep stirring to prevent the garlic from burning, as burnt garlic can taste bitter.

  5. Add cashews & sauce: Toss in the cashews and pour the prepared sauce over everything. Stir well so the edamame and cashews are fully coated in the sauce. Continue cooking for 2-3 minutes, stirring frequently, until the cashews are slightly toasted and the sauce thickens slightly, coating everything evenly.

  6. Add finishing touches: Turn off the heat and sprinkle the sesame seeds and red pepper flakes on top. Give everything one final stir to distribute the seasoning.

  7. Cool & Store: Let the mixture cool for a few minutes before transferring it to an airtight container. Store in the fridge for up to 4 days and enjoy it as a snack or side dish throughout the week!

Edamame with Cashews

Meal Prep Pairing Tips: How to Enjoy Your Sweet & Spicy Edamame All Week!

This Sweet & Spicy Edamame with Cashews is incredibly versatile—enjoy it as a snack, side dish, or even part of a balanced meal! Here’s how to make it work for your weekly meal prep:

  • Power Bowl Upgrade: Pair with brown rice, quinoa, or soba noodles and add a lean protein like grilled chicken, shrimp, or tofu for a balanced meal with the perfect mix of flavors.

  • Add to a Fresh Salad:  Toss this flavorful edamame into a crunchy Asian-inspired salad with shredded cabbage, carrots, cucumbers, and a sesame-ginger dressing. Instant flavor boost!

  • Meal Prep Tip: Store in an airtight container in the fridge for up to 4 days. Eat cold or reheat for 20-30 seconds in the microwave to bring the flavors back to life!

  • Make It Extra Crispy: If you love a crunch, air-fry the edamame and cashews for 5-7 minutes at 375°F before tossing with the sauce. This gives them an even better texture!

Edamame with Cashews

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Frequently Asked Questions

Can I add extra protein?

Yes! Toss in tofu, shrimp, or grilled chicken for an even more satisfying, high-protein meal.

Can I swap the cashews for another nut?

Of course! Try almonds, peanuts, or sunflower seeds for a different texture and flavor.

Can I make this without nuts?

Yes! Simply omit the cashews or swap them for roasted chickpeas, pumpkin seeds, or crispy tofu cubes for a nut-free version.

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Raspberry Oatmeal Muffins

heart shaped raspberry oatmeal muffins in a muffin pan

These Raspberry Banana Oatmeal Muffins are about to become your new go-to! They’re naturally sweet, packed with fiber, and bursting with fresh raspberry goodness—all while being ridiculously easy to prep ahead for the week.

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

Calories: 162kcal | Carbohydrates: 30g | Protein: 5g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 32mg | Sodium: 101mg | Potassium: 235mg | Fiber: 3g | Sugar: 17g | Vitamin A: 126IU | Vitamin C: 7mg | Calcium: 110mg | Iron: 1mg

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heart shaped raspberry oatmeal muffins

heart shaped raspberry oatmeal muffins in a muffin pan

Raspberry Banana Oatmeal Muffins

These Raspberry Banana Oatmeal Muffins are a nutritious, meal-prep-friendly breakfast or snack made with simple ingredients like bananas, oats, raspberries, and honey for a naturally sweet, wholesome treat.
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Prep Time 5 minutes
Cook Time 25 minutes
Course Breakfast, Snack
Cuisine American
Servings 6
Calories 162 kcal

Equipment

  • silicone muffin pan (use heart shaped or regular shaped mffin pans)
  • mixing bowl

Ingredients
  

  • 1 banana
  • 1 egg
  • 1 cup milk
  • 2 cups oatmeal
  • 1 cup raspberries
  • 1/4 cup honey
  • 1 teaspoon cinnamon powder
  • 1 teaspoon baking powder

Instructions
 

  • Preheat & Prep: Set your oven to 350°F and get your silicone muffin cups ready. (Heart-shaped ones make these extra fun, but regular ones work too!)
  • Mash & Mix: In a medium bowl, mash the banana until smooth. Add the egg, milk, honey, and cinnamon powder, stirring until the mixture is well combined.
  • Oats & Lift: Stir in the oatmeal and baking powder, mixing everything together until well incorporated.
  • Fill & Top: Evenly pour the mixture into 12 silicone muffin cups, filling each to the top. Gently press raspberries into each one so they sink into the batter.
  • Bake & Enjoy: Pop them into the oven for 20-25 minutes or until a toothpick inserted in the center comes out clean. Let them cool before removing from the cups.

Video

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: 162kcalCarbohydrates: 30gProtein: 5gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gTrans Fat: 0.003gCholesterol: 32mgSodium: 101mgPotassium: 235mgFiber: 3gSugar: 17gVitamin A: 126IUVitamin C: 7mgCalcium: 110mgIron: 1mg

Why You’ll Love These Muffins:

  • Meal-Prep Friendly: Make a batch on Sunday, and you’ve got grab-and-go breakfasts or snacks ready for the whole week!

  • Nourishing & Wholesome: Made with real ingredients—banana, oatmeal, raspberries, and honey—so you’re fueling your body the right way.

  • No Mess, No Stress: No fancy equipment needed, just one bowl and a spoon! Plus, silicone muffin cups = zero sticking and easy cleanup.

  • Fun & Delicious: Who says healthy eating has to be boring? The heart-shaped muffins add a cute, playful touch that makes eating them even more enjoyable!

The PrepYoSelf Newsletter

Budget-Friendly Ingredients:

  • Banana: A ripe banana is the key to keeping these muffins naturally sweet without the need for refined sugar. It also adds moisture, helping the muffins stay soft and tender. Bananas are packed with potassium, fiber, and antioxidants, making them a great choice for sustained energy throughout the day.

  • Egg: The egg acts as a binder, holding all the ingredients together so the muffins don’t fall apart. It also adds a bit of protein, which helps keep you full longer and supports muscle health. If you need an egg-free option, a flaxseed or chia seed egg can work as a substitute.

  • Milk: Milk helps blend all the ingredients together smoothly while adding a creamy, slightly rich texture. It also provides calcium, vitamin D, and protein, all essential for strong bones and overall health. You can use dairy or plant-based milk, depending on your preference.

  • Oatmeal: Oats are the base of these muffins, replacing traditional flour to keep them gluten-free and packed with fiber. Oatmeal provides a satisfying texture and helps keep you full for hours. It also adds a mild, nutty flavor that pairs well with the banana and raspberries.

  • Raspberries: Fresh raspberries add a pop of tangy sweetness that balances out the rich banana and hearty oats. They are loaded with vitamins, fiber, and antioxidants, making them a great addition to a healthy diet. Pressing them into the muffin batter ensures they don’t get crushed while baking, keeping their juicy texture intact.

  • Honey: Honey adds a light caramel-like sweetness that complements the banana and raspberries. Unlike refined sugar, honey contains trace minerals and antioxidants that offer a bit more nutritional value while enhancing the overall flavor.

  • Cinnamon Powder: Cinnamon gives these muffins a subtle warmth and spice that enhances the natural sweetness of the banana and honey. It also has anti-inflammatory properties and can help regulate blood sugar levels.

  • Baking Powder: Since these muffins are made without traditional flour, baking powder is essential for adding a little lift. It helps create a soft, airy texture so the muffins don’t feel too dense or heavy.

heart shaped raspberry oatmeal muffins in a muffin pan

How to Meal Prep Raspberry Oatmeal Muffins

  1. Preheat & Prep: Preheat your oven to 350°F (175°C). Place 12 silicone muffin cups on a baking tray or lightly grease a standard muffin tin if not using silicone cups.

  2. Mash & Mix Wet Ingredients: In a medium-sized mixing bowl, peel the banana and mash it with a fork until smooth and lump-free. Crack the egg into the bowl and whisk it in with the banana. Pour in the milk, honey, and cinnamon powder, stirring well until everything is evenly combined.

  3. Add Dry Ingredients: Sprinkle in the oatmeal and baking powder. Stir everything together until the mixture is thick and well incorporated. The batter will be wetter than traditional muffin batter but should still hold together.

  4. Fill Muffin Cups & Add Raspberries: Using a spoon or small measuring cup, evenly distribute the batter into the 12 muffin cups, filling each to the top. Place raspberries on top of each muffin, gently pressing them down so they sink slightly into the batter.

  5. Bake & Check for Doneness: Place the muffins in the oven and bake for 20-25 minutes, or until the tops are golden brown. To check for doneness, insert a toothpick into the center of a muffin—if it comes out clean, they’re ready!

  6. Cool & Store: Remove the muffins from the oven and let them cool for 5-10 minutes before carefully removing them from the cups. This helps them firm up and prevents crumbling.

heart shaped raspberry oatmeal muffins

Meal Prep Pairing Tips:

  • Greek Yogurt: Pair with Greek yogurt for extra protein and creaminess. Add a drizzle of honey or a sprinkle of granola for crunch.

  • Egg or Nuts: Serve with a hard-boiled egg or a handful of almonds for additional protein and healthy fats.

  • Spreads: Spread with almond butter, peanut butter, or sunflower seed butter for extra flavor and healthy fats.

  • Swap for Different Sweeteners: Maple syrup instead of honey for a slightly richer, caramel-like flavor. Mashed dates for a natural sweetness boost with extra fiber.

  • Make It Dairy-Free: Use almond milk, oat milk, or coconut milk instead of regular milk.

  • Enhance the Texture & Flavor: Add chopped nuts (walnuts, pecans, or almonds) for crunch. Mix in dark chocolate chips for a hint of indulgence. Stir in shredded coconut for a tropical twist.

heart shaped raspberry oatmeal muffins

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Frequently Asked Questions

Can I use quick oats instead of rolled oats?

Yes! Quick oats work just fine and will give the muffins a slightly softer texture. If you prefer a more chewy texture, stick with rolled oats. Avoid using steel-cut oats as they won’t soften enough in this recipe.

Can I use frozen raspberries instead of fresh?

Absolutely! If using frozen raspberries, do not thaw them beforehand, as they might make the batter too wet. Just press them directly into the muffin batter and bake as usual.

Can I make these muffins in a regular muffin tin instead of silicone molds?

Yes! If using a regular muffin tin, be sure to grease it well or use paper liners for easy removal. The baking time may stay the same, but always check with a toothpick to see if they’re done.

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Easy Cottage Cheese Cucumber Salad

cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

Looking for a snack that’s easy to whip up, tastes amazing, and keeps you full? This Cottage Cheese Cucumber Salad is the perfect recipe for beginner cooks who want something fresh, nutritious, and high in protein. With just a few simple ingredients and no cooking required, you can have this refreshing salad ready in minutes!

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Calories: 150kcal | Carbohydrates: 9g | Protein: 15g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 21mg | Sodium: 708mg | Potassium: 420mg | Fiber: 2g | Sugar: 6g | Vitamin A: 621IU | Vitamin C: 10mg | Calcium: 179mg | Iron: 1mg

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cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

Easy Cottage Cheese Cucumber Salad

Enjoy this cottage cheese cucumber salad as a refreshing snack or pair it with whole-grain crackers for a complete mini-meal. It’s tasty, healthy, and just too easy not to try!
No ratings yet
Print Recipe Pin Recipe
Prep Time 5 minutes
Course Salad, Side Dish
Cuisine American, Mediterranean
Servings 2
Calories 150 kcal

Equipment

  • knife
  • cutting board
  • mixing bowl

Ingredients
  

  • 1 cup cottage cheese
  • 1 cucumber (diced)
  • 1 roma tomato (diced)
  • 2 tablespoons green onions (sliced)
  • 2 tablespoons shaved parmesan cheese
  • 1/4 teaspoon dried dill
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon pepper
  • 1/4 teaspoon salt

Instructions
 

  • In a medium bowl, stir together cottage cheese, tomatoes, green onions, grated parmesan cheese, and cucumbers. Sprinkle in the seasonings and stir until well-mixed. Chill until serving.

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: 150kcalCarbohydrates: 9gProtein: 15gFat: 6gSaturated Fat: 3gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 1gCholesterol: 21mgSodium: 708mgPotassium: 420mgFiber: 2gSugar: 6gVitamin A: 621IUVitamin C: 10mgCalcium: 179mgIron: 1mg

Why This Recipe is a Winner

  • Protein-Packed Goodness: With cottage cheese as the star, this salad delivers a satisfying protein punch, making it a perfect snack to fuel your day.

  • Beginner-Friendly: If you can chop and stir, you can make this! It’s simple enough for anyone starting out in the kitchen.

  • Cool and Refreshing: The crisp cucumber and juicy tomato bring hydrating, fresh vibes—ideal for a hot day or when you need a light, energizing bite.

  • Nutrient-Rich: Packed with vitamins like A, C, and K from the veggies and calcium from the cottage cheese, it’s a snack that works as hard as you do.

  • Quick and Easy: You can whip this up in 5 minutes flat—no cooking required! Perfect for busy days or when you want something delicious with minimal effort.

  • Customizable for Meal Prep: Make a big batch and portion it out for the week. It holds up well in the fridge, making it a reliable go-to snack or lunch side.

  • Low-Calorie, Big Flavor: Seasoned with dill and garlic powder, this salad feels indulgent without packing in extra calories.

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Simple Ingredients

  • Cottage Cheese: The creamy, slightly tangy cottage cheese acts as the base, tying all the ingredients together. Its high protein content makes it satisfying and filling, while its mild flavor complements the fresh veggies without overpowering them.

  • Cucumber: Crisp, refreshing, and hydrating, cucumber adds a crunch that contrasts beautifully with the creamy texture of cottage cheese. Its cool, mild taste makes it a perfect partner for the tanginess of the cheese and the zest of the seasonings.

  • Roma Tomato: Juicy and slightly sweet, Roma tomatoes bring a pop of color and a burst of flavor. Their natural acidity balances the richness of the cottage cheese and enhances the overall taste of the salad.

  • Green Onions: With a mild oniony bite, green onions add a layer of savory depth without being too overpowering. They give the salad a subtle zing that complements the freshness of the cucumber and tomato.

  • Dried Dill: Dill’s herby, slightly citrusy flavor is a game-changer in this recipe. It adds a touch of brightness and pairs beautifully with the cucumber, making the salad feel fresh and light.

  • Garlic Powder: A little garlic powder goes a long way! It adds warmth and a hint of savory flavor that rounds out the creaminess of the cottage cheese and the freshness of the veggies.

cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

How to Make Cottage Cheese Cucumber Salad

  1. In a medium bowl, combine cottage cheese, cucumber, tomato, green onions, and grated parmesan cheese.

  2. Sprinkle in the dried dill, garlic powder, salt, and pepper. Stir until well mixed.

  3. Taste and adjust seasoning if needed.

  4. Cover and chill in the refrigerator for at least 10 minutes to let the flavors meld together.

  5. Serve as a snack, side dish, or alongside a light lunch.

cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

Meal Prep Pairing Tips:

  • Whole-Grain Crackers or Pita Chips: Add some crunch by pairing the salad with whole-grain crackers or pita chips. They’re perfect for scooping and add complex carbs to keep you energized.

  • Grilled Chicken Strips: Amp up the protein by including grilled or baked chicken strips. Lightly seasoned chicken complements the salad’s fresh flavors without overpowering it.

  • Hard-Boiled Eggs: For an extra boost of protein and healthy fats, hard-boiled eggs are a simple and portable addition. Slice them up and serve alongside the salad.

  • Quinoa or Brown Rice: Make it a more substantial meal by prepping a side of quinoa or brown rice. Their nutty flavors and chewy textures work well with the creamy salad.

  • Avocado Slices: Creamy avocado slices add healthy fats and a buttery texture, making your meal more satisfying and nutrient-dense.

  • Roasted Sweet Potatoes: Add some natural sweetness and complex carbs with roasted sweet potato wedges. The caramelized edges and earthy flavor complement the fresh salad beautifully. 

  • Fresh Fruit: Pair with a side of fresh fruit like apple slices, grapes, or berries for a sweet and hydrating addition to your meal.

  • Hummus and Veggie Sticks: For extra veggies and a savory dip, include hummus with carrot, celery, or bell pepper sticks. The flavors will pair well with the herbaceous dill in the salad.

  • Lemon or Lime Wedges: Toss in some lemon or lime wedges to squeeze over the salad for an extra citrusy zing. This can brighten the flavors even more!

cottage cheese cucumber salad with tomatoes, green onions, parmesan cheese

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Frequently Asked Questions

Can I use a different type of cheese?

Absolutely! If cottage cheese isn’t your thing, try Greek yogurt, ricotta, or even crumbled feta for a similar creamy texture and flavor.

How long does this salad last in the fridge?

This salad can be stored in an airtight container for up to 2 to 3 days. The cucumber and tomato may release some liquid, so give it a quick stir before serving or drain the excess liquid.

Can I add more veggies?

Of course! Feel free to toss in diced bell peppers, shredded carrots, or even some spinach or arugula for added nutrition and color.

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Easy Quiche Recipe

Quiche-Eggs baked in pie crust with veggies

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

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

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Quiche-Eggs baked in pie crust with veggies

Why This Recipe is Great for Leftovers

  • Leftover Heroes: Got leftover pie crust or random veggie scraps? BAM—instant quiche magic. You’re saving food and money. 

  • Veggie-Packed Goodness: After all that turkey and ham, your body is basically begging for a veggie break. You deserve this plant-powered dish. 

  • Fridge Clearance Queen/King: Use up those half-zucchinis, lonely tomatoes, or sweet potato stragglers. No veggie left behind! 

  • Stress-Free & Fancy-Looking: Looks impressive, tastes amazing, and takes minimal effort. Winning on every level. 

  • Perfect for Any Time of Day: Breakfast? Lunch? Dinner? Snack? Quiche doesn’t judge—it’s there for you 24/7. 

  • Crowd-Pleasing & Customizable: Got other leftovers? Toss ‘em in! Cheddar instead of feta? Yes, please. Bacon bits? Go for it! Quiche is your culinary canvas. 

  • Light & Fresh: This recipe is like a palate cleanser for your soul after all those rich holiday meals. It’s hearty yet refreshing.

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Let’s Break Down the Ingredients

  • Premade Pie Crust: The buttery, flaky crust provides the perfect foundation for the creamy filling. It balances the richness of the eggs and adds a satisfying crunch to every bite. Plus, it makes this recipe super convenient—no need to whip up a crust from scratch!

  • Eggs: Eggs are the glue that holds everything together. They create a silky, custard-like texture when baked and provide a neutral canvas that lets the veggies and cheese shine. Plus, they’re packed with protein for a hearty, satisfying meal.

  • Sweet Potato: Thinly sliced sweet potatoes add natural sweetness and a velvety texture. They contrast beautifully with the tangy feta and savory eggs. Their vibrant orange color also makes the quiche look stunning and inviting.

  • Zucchini: Zucchini is mild and tender when cooked, making it a great addition that won’t overpower the dish. Its water content adds a touch of juiciness, balancing the density of the sweet potatoes and eggs.

  • Roma Tomato: Roma tomatoes are firm and less watery than other varieties, which is key for keeping the quiche from getting soggy. Their slight acidity cuts through the richness of the eggs and cheese, adding brightness and freshness.

  • Feta Cheese: Feta’s salty, tangy flavor elevates the quiche, giving it a punch of savory goodness. It contrasts beautifully with the sweetness of the potatoes and the mildness of the zucchini, tying all the flavors together.

Quiche-Eggs baked in pie crust with veggies

How to Make Quiche

  1. Preheat your oven: Set your oven to 375°F so it’s ready when your quiche goes in.

  2. Prepare the pie crust: Take the premade pie crust out of the package and gently press it into a 9” pie plate, making sure it fits snugly against the bottom and sides. Use your fingers to crimp or pinch the edges for a nice decorative finish.

  3. Whisk the eggs: In a mixing bowl, crack all six eggs and add the salt. Use a whisk or fork to beat them together until the mixture is smooth and slightly frothy.

  4. Layer the sweet potatoes: Lay the sweet potato slices evenly across the bottom of the crust, making sure they cover it in a single layer. Pour a small amount of the egg mixture over the sweet potatoes, just enough to coat them.

  5. Add the zucchini layer: Place the zucchini slices on top of the sweet potatoes in another even layer. Again, pour some of the egg mixture over the zucchini to cover them lightly.

  6. Top with tomatoes: Lay the tomato slices evenly on top of the zucchini. Pour the remaining egg mixture over everything, ensuring it fills in the gaps and reaches the edges of the crust.

  7. Sprinkle the cheese: Finish by sprinkling the feta cheese evenly over the top of the quiche. This will add a delicious tangy flavor and a beautiful golden finish.

  8. Bake the quiche: Carefully place the pie plate in the oven. Bake for 35-40 minutes, or until the quiche is puffed up, golden on top, and the center no longer jiggles when you gently shake the pan.

  9. Cool before serving: Remove the quiche from the oven and let it sit for about 5 minutes. This will help it set fully and make slicing easier.

Reference the recipe card below for detailed instructions.

Quiche-Eggs baked in pie crust with veggies

Meal Prep Tips and Ingredient Swaps

  • Cheese Choices: Try cheddar or gruyere for a richer flavor, or go with goat cheese for a creamier, tangy twist.

  • Veggie Varieties: Add in some chopped spinach, mushrooms, or bell peppers for more color and nutrients.

  • Protein Boost: Toss in cooked bacon bits, diced ham, or even smoked salmon for added protein and flavor.

  • Breakfast Grab-and-Go: Pair a slice with some fresh fruit for a quick and balanced breakfast. 

  • Lunch Box Hero: Pack a slice with a small side salad or roasted veggies for a satisfying lunch. 

  • Dinner Upgrade: Serve warm with a bowl of soup or a crusty piece of bread for a cozy dinner.

Quiche-Eggs baked in pie crust with veggies

Quiche-Eggs baked in pie crust with veggies

Easy Quiche Recipe

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

Equipment

  • mandolin
  • oven
  • mixing bowl

Ingredients
  

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

Instructions
 

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

Notes

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

Nutrition

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

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Frequently Asked Questions

Can I make the quiche ahead of time?

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

Can I freeze the quiche?

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

Can I use egg substitutes or egg whites?

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

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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.

The PrepYoSelf Newsletter

Why These Ingredients Shine Together

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

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

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

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

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

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

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

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

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

vegetable puff pastry

How to Make Roasted Vegetable and Ricotta Puff Pastry

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

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

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

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

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

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

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

Reference the recipe card below for detailed instructions.

vegetable puff pastry

Meal Prep Tips:

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

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

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

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

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

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

vegetable puff pastry

vegetable puff pastry

Roasted Vegetable and Ricotta Puff Pastry

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

Equipment

  • mandolin
  • sheet pan
  • oven

Ingredients
  

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

Instructions
 

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

Notes

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

Nutrition

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

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Frequently Asked Questions

Can I use frozen vegetables?

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

How do I prevent my puff pastry from getting soggy?

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

What if I don’t have puff pastry?

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

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Pomegranate, Apple, and Pear Crisp

pear, apple, and pomegranate crisp dessert

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

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

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

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pear, apple, and pomegranate crisp dessert

Reasons This Crisp is a Fall Favorite

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

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

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

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

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

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

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Simple Ingredients for this Crisp

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

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

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

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

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

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

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

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

pear, apple, and pomegranate crisp dessert

Instructions for Apple, Pear, and Pomegranate Crisp

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

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

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

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

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

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

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

Reference the recipe card below for detailed instructions.

pear, apple, and pomegranate crisp dessert

Benefits of Using a Mandolin Slicer for This Recipe:

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

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

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

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

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

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

pear, apple, and pomegranate crisp dessert

pear, apple, and pomegranate crisp dessert

Pomegranate, Apple, and Pear Crisp

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

Equipment

  • mandolin slicer
  • baking dish

Ingredients
  

Fruit Filling

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

Streusel Topping

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

Instructions
 

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

Notes

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

Nutrition

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

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Frequently Asked Questions

Can I use different fruits for the filling?

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

Can I use canned or frozen fruit?

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

What if I don’t have a mandolin slicer?

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