Category: Low Carb

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Breakfast Spinach and Egg Skillet

skillet with spinach, eggs, cheese, and tomatoes

If you’ve been struggling with fluctuating energy levels and think healthy eating can’t be appealing, let me prove you wrong with this delicious and easy-to-make Breakfast Skillet Spinach and Egg recipe. This all-in-one skillet dish is a quick way to fuel your day while embracing a balanced and satisfying meal.

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Calories: 379kcal | Carbohydrates: 13g | Protein: 19g | Fat: 29g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 18g | Trans Fat: 0.01g | Cholesterol: 175mg | Sodium: 453mg | Potassium: 1068mg | Fiber: 8g | Sugar: 2g | Vitamin A: 6364IU | Vitamin C: 31mg | Calcium: 175mg | Iron: 3mg

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skillet with spinach, eggs, cheese, and tomatoes

Breakfast Spinach and Egg Skillet

This quick and hearty Breakfast Skillet Spinach and Egg recipe combines protein-packed eggs, nutrient-rich spinach, creamy avocado, and fresh tomatoes in a single skillet to energize your day with flavor and ease.
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Prep Time 5 minutes
Cook Time 10 minutes
Course Breakfast
Cuisine American
Servings 2
Calories 379 kcal

Equipment

  • knife
  • cutting board
  • skillet
  • spatula

Ingredients
  

  • 4 cups baby spinach
  • 2 eggs
  • 1/2 cup egg whites
  • 1/4 cup shredded mozzarella cheese
  • 1 roma tomato (diced)
  • 1 tablespoon olive oil
  • 1/8 teaspoon salt
  • 1/8 teaspoon pepper
  • red pepper flakes (optional: sprinkle to desired heat)
  • 1 avocado (peeled and sliced)

Instructions
 

  • Heat the Skillet: Add olive oil to a heated pan on medium heat. Toss in the baby spinach and sauté until wilted. Push the spinach to the edges, creating a hole in the center.
  • Add the Eggs: Crack the eggs into the middle of the skillet.
  • Incorporate Egg Whites and Cheese: Pour the egg whites around the whole eggs, and sprinkle mozzarella cheese over the spinach and egg whites.
  • Add the Tomatoes: Scatter the diced roma tomato on top.
  • Cook and Set: Cover the skillet with a lid and let it cook for 3-4 minutes, or until the egg whites are set.
  • Season and Serve: Sprinkle with salt, pepper, and red pepper flakes (if you like a bit of heat). Serve with fresh avocado slices on the side.

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: 379kcalCarbohydrates: 13gProtein: 19gFat: 29gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 18gTrans Fat: 0.01gCholesterol: 175mgSodium: 453mgPotassium: 1068mgFiber: 8gSugar: 2gVitamin A: 6364IUVitamin C: 31mgCalcium: 175mgIron: 3mg

Why This Breakfast Skillet is the Perfect Energy Boost:

  • Packed with Protein: The combination of whole eggs and egg whites provides high-quality protein to keep you full and maintain steady energy levels throughout the morning.
  • Rich in Nutrients: Baby spinach is a powerhouse of vitamins like A, C, and K, as well as iron, which supports healthy blood flow and energy production.
  • Healthy Fats for Satiety: The olive oil and avocado deliver heart-healthy fats, giving your brain and body the fuel they need to perform at their best.
  • Low-Carb and Light: This dish is naturally low in carbs, making it perfect for those looking to avoid energy crashes from refined sugars or heavy starches.
  • Quick and Easy: With just one skillet and a few minutes, you can whip up a meal that’s simple, convenient, and mess-free.
  • Customizable Heat: Adding red pepper flakes gives a metabolism-boosting kick while keeping the dish flavorful and exciting.
  • A Burst of Freshness: The diced roma tomato and creamy avocado slices balance the dish with freshness and a pop of natural sweetness.

Simple Ingredients You’ll Need

  • Baby Spinach: Spinach is the nutrient powerhouse of this dish, bringing a mild, earthy flavor that pairs well with eggs and cheese. Packed with vitamins A, C, and K, as well as iron and fiber, it supports energy levels and overall health. Its quick wilting makes it perfect for a skillet, as it adds volume and nutrients without extra cooking time. Substitute with kale, arugula, or Swiss chard for a slightly different flavor profile. These greens also wilt quickly and are packed with nutrients.
  • Eggs: The whole eggs are the heart of this recipe, delivering protein and healthy fats that keep you full and satisfied. Their creamy yolks create a luxurious texture, while their mild flavor allows the other ingredients to shine.
  • Egg Whites: Egg whites add extra protein without additional fat, balancing the richness of the yolks. They help hold the dish together as they cook, creating a light, fluffy texture around the spinach and cheese.
  • Shredded Mozzarella Cheese: Mozzarella is the perfect choice for this skillet because it melts beautifully and has a mild, creamy flavor. It ties the ingredients together, creating a gooey layer of indulgence that complements the eggs and spinach. Swap for feta, cheddar, or a dairy-free cheese alternative to suit your taste or dietary preferences.
  • Roma Tomato: Diced roma tomatoes bring a fresh, tangy burst of flavor that cuts through the richness of the eggs and cheese. Their slight acidity brightens the dish and provides a juicy contrast to the creamy textures. Use cherry tomatoes, sun-dried tomatoes, or even a small amount of salsa for a flavorful twist.
  • Avocado: Creamy avocado slices served on the side add a luscious texture and mild flavor that balances the savory elements of the skillet. They also provide a dose of healthy monounsaturated fats to keep you full and energized. If unavailable, try a dollop of guacamole, hummus, or Greek yogurt on the side for creaminess.
  • Red Pepper Flakes (Optional): If you like a touch of heat, red pepper flakes add a spicy kick that elevates the dish without overpowering it. They also stimulate the palate, making the dish more exciting to eat. Add herbs like basil, oregano, or parsley for extra flavor, or experiment with smoked paprika or cumin for a unique touch.
skillet with spinach, eggs, cheese, and tomatoes

How to Meal Prep This Breakfast Recipe

  1. Heat the Skillet: Place a medium-sized skillet on the stove over medium heat and add the olive oil. Once the oil is warm (but not smoking), add the baby spinach. Stir the spinach with a spatula until it wilts and reduces in size, about 1-2 minutes. Push the spinach to the edges of the skillet, leaving an open space in the center.
  2. Add the Eggs: Carefully crack the eggs one at a time into the center of the skillet. Try to keep the yolks intact for a pretty presentation.
  3. Incorporate Egg Whites and Cheese: Slowly pour the egg whites around the whole eggs, filling the spaces between the spinach and eggs. Sprinkle the shredded mozzarella cheese evenly over the spinach and egg whites.
  4. Add the Tomatoes: Scatter the diced roma tomato on top of the spinach and cheese, spreading it evenly for a burst of fresh flavor.
  5. Cook and Set: Cover the skillet with a lid to trap the heat. Let it cook for about 3-4 minutes, or until the egg whites turn solid and no longer appear runny. If you’re unsure, gently tap the skillet to check for firmness.
  6. Season and Serve: Remove the skillet from the heat and sprinkle salt, pepper, and red pepper flakes (if you like a little spice) over the entire dish. Slice the avocado and arrange it on the side for a creamy, fresh addition. Serve hot and enjoy!

skillet with spinach, eggs, cheese, and tomatoes

Pairing Tips:

  • Add a Side of Whole Grains: Pair this skillet with cooked quinoa, brown rice, or a slice of whole-grain toast to add complex carbohydrates for sustained energy. Store grains separately and reheat when ready to serve.
  • Include Fresh Fruit: Add a small container of berries, orange slices, or a banana for a touch of natural sweetness and added vitamins.
  • Pre-Cut Vegetables: Prep extra veggies like bell peppers, mushrooms, or zucchini to sauté alongside the spinach for variety. Store them in airtight containers in the fridge for up to 4 days.
  • Protein Boost: Pair with a side of turkey bacon, chicken sausage, or smoked salmon for an extra protein boost. Cook and store separately for easy reheating.
  • Batch Cooking: Double the recipe and divide it into individual portions for quick breakfasts throughout the week. Store in meal prep containers in the fridge for up to 4 days.
plate with spinach, eggs, cheese, and tomatoes

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Frequently Asked Questions

Can I use frozen spinach instead of fresh?

Yes, but be sure to thaw and squeeze out any excess water from the frozen spinach before adding it to the skillet. This prevents the dish from becoming watery.

Can I use egg whites only?

Of course, Just replace the whole eggs with additional egg whites for a lighter version of the dish.

Can I make this recipe in a smaller pan?

Yes, just reduce the quantities to fit the size of your pan. For example, use 2 eggs, 2 cups of spinach, and half the amount of other ingredients for a single-serving portion.

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Butternut Squash Gratin

butternut squash gratin

Looking for a side dish that combines comfort, flavor, and ease? This Butternut Squash Gratin is your go-to recipe! It’s creamy, cheesy, and perfectly roasted to bring out the natural sweetness of the squash. Whether you’re a beginner cook or just looking for a new meal prep idea, this dish is sure to impress!

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Calories: 208kcal | Carbohydrates: 14g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 242mg | Potassium: 412mg | Fiber: 2g | Sugar: 3g | Vitamin A: 11476IU | Vitamin C: 23mg | Calcium: 139mg | Iron: 1mg

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butternut squash gratin

butternut squash gratin

Butternut Squash Gratin

This Butternut Squash Gratin is the perfect side dish for anyone looking to eat well without spending too much time in the kitchen. Whether you're prepping for the week or hosting a festive meal, this dish is sure to become a favorite!
No ratings yet
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Prep Time 5 minutes
Cook Time 35 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 208 kcal

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 3 cups butternut squash (peeled and diced)
  • 2 tablespoons olive oil
  • 2 tablespoons garlic (peeled and minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup heavy cream
  • 1/2 cup shredded mozzarella cheese

Instructions
 

  • Prep the Oven and Butternut Squash: Preheat your oven to 400°F (200°C). Peel and dice the squash into small bite-sized cubes.
  • Assemble the Dish: Arrange the diced butternut squash in a baking dish. In a small bowl, whisk together the olive oil and minced garlic. Drizzle this mixture over the butternut squash, tossing gently to coat evenly.
  • Season and Add Cream: Sprinkle the squash with salt and pepper to taste. Pour the heavy cream over the top to create a creamy base.
  • Add the Cheese: Generously sprinkle shredded mozzarella cheese over the squash. Make sure it's evenly distributed for that gooey, cheesy finish.
  • Roast to Perfection: Bake in the preheated oven for 15 to 20 minutes, or until the asparagus is tender, the cream is bubbling, and the cheese is golden and melty.

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: 208kcalCarbohydrates: 14gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 28mgSodium: 242mgPotassium: 412mgFiber: 2gSugar: 3gVitamin A: 11476IUVitamin C: 23mgCalcium: 139mgIron: 1mg

Reasons Why This Recipe is Perfect for Beginner Cooks and Meal Prep:

  • Minimal Ingredients: This recipe only requires a handful of simple ingredients that you probably already have in your kitchen. No complicated shopping list needed!

  • No Special Skills Required: The steps are straightforward and beginner-friendly, making it easy for anyone to follow, even if you’re new to cooking.

  • Simple Prep Work: All you need to do is peel and dice the squash—no fancy knife skills or tricky techniques involved. The rest is just mixing and baking!

  • Impressive Flavor: The garlic, olive oil, and mozzarella bring out rich flavors that make this gratin a crowd-pleaser at any gathering. Your guests will think you spent hours preparing it!

  • Perfect for Holiday Gatherings: The creamy, cheesy texture of this gratin makes it an ideal side dish for family dinners, Thanksgiving, or holiday meals. It’s a comforting, elegant addition to any spread.

  • Great for Meal Prep: You can easily make a large batch and store it in the fridge for up to 5 days. It reheats beautifully, making it a great option for weekly meal prep.

  • Customizable: While this recipe is delicious as is, you can easily add your favorite herbs, spices, or other cheeses to make it your own. Try adding a little thyme, rosemary, or Parmesan for extra depth!

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Ingredients You’ll Need

  • Butternut Squash (Peeled and Diced): Butternut squash is the star of the dish, offering a natural sweetness and a smooth, creamy texture once roasted. It pairs beautifully with savory ingredients like garlic and cheese because its mild flavor acts as a perfect canvas. The sweetness of the squash enhances the richness of the cream and cheese, creating a balanced contrast of flavors. Plus, butternut squash is packed with vitamins and antioxidants, making it a nutritious choice for any meal.

  • Garlic (Minced): Garlic is the perfect savory counterpoint to the sweetness of the butternut squash. Its pungent, aromatic qualities add complexity to the dish and balance out the richness of the cream and cheese. When roasted, garlic softens and becomes sweeter, further enhancing the overall flavor profile. The garlic oil mixture that coats the squash infuses it with a delicious depth that’s hard to resist.

  • Heavy Cream: Heavy cream is the key to the luscious, velvety texture of the gratin. It adds richness and body to the dish, transforming the roasted squash into a creamy, indulgent side. The creaminess balances the roasted flavors of the squash and garlic, making every bite smooth and comforting. Plus, the cream helps the cheese melt beautifully, creating that irresistible gooey finish.

  • Shredded Mozzarella Cheese: Mozzarella cheese is known for its meltability and mild, creamy flavor. It creates a gooey, golden crust on top of the gratin, giving the dish a satisfying texture and a cheesy, savory flavor that perfectly complements the sweetness of the butternut squash. The cheese’s subtle tang pairs well with the richness of the cream and the earthiness of the squash, making each bite a delightful combination of flavors.

butternut squash gratin

How to Make Butternut Squash Gratin

  1. Prep the Oven and Butternut Squash: Preheat your oven to 400°F (200°C). While the oven is heating up, peel the butternut squash with a vegetable peeler. Then, carefully cut it in half lengthwise and scoop out the seeds with a spoon. Dice the squash into small, even cubes (about 1-inch pieces). This will help the squash cook evenly.

  2. Assemble the Dish: Take a baking dish (around 9×9 inches) and arrange the diced butternut squash evenly inside. In a small bowl, combine the olive oil and minced garlic. You can mince the garlic by finely chopping it with a knife or using a garlic press. Pour the olive oil and garlic mixture over the squash, then use a spoon or your hands to toss the squash and make sure each piece is coated with the oil and garlic.

  3. Season and Add Cream: Sprinkle the diced squash with salt and pepper. This will bring out the natural sweetness of the squash and balance the richness of the cream. Then, pour the heavy cream evenly over the squash, making sure it covers most of the pieces. The cream will create a rich, creamy base for the gratin.

  4. Add the Cheese: Sprinkle the shredded mozzarella cheese generously over the squash and cream. Make sure the cheese is spread out evenly across the top. The cheese will melt and form a delicious, golden crust as it bakes.

  5. Roast to Perfection: Place the baking dish in the preheated oven and bake for 30 to 40 minutes. Check the squash around the 30-minute mark to see if it’s tender. You can do this by poking a piece with a fork—it should slide in easily. The cream should be bubbling, and the cheese should be golden and melted. If the cheese isn’t browned enough, leave it in the oven for a few more minutes.

butternut squash gratin

Meal Prep Tips:

  • Cheese Options: Swap mozzarella for sharp cheddar for a bolder, tangier flavor. Add a sprinkle of grated Parmesan on top for a salty, umami kick that pairs beautifully with the squash and cream. For a tangy twist, use goat cheese in place of mozzarella for a creamy texture and distinctive flavor.

  • Add Protein: Chicken or Sausage: For a heartier dish, add cooked chicken, turkey sausage, or even bacon bits. This turns the gratin into a complete meal rather than just a side.

  • Herbs: Add fresh thyme or rosemary for an earthy, fragrant note. These herbs complement the sweetness of the squash and add depth. Sage works beautifully with butternut squash and adds a warm, savory flavor, making it a perfect addition to this gratin.

  • With Roasted Meats: Butternut squash gratin pairs wonderfully with roasted meats, such as roast chicken, turkey, or pork. The richness of the gratin complements the savory flavors of the meat, and the slight sweetness of the squash balances the more robust flavors of the roast.

  • With Green Veggies: To make the meal more balanced, serve this gratin alongside steamed or sautéed green vegetables like green beans, broccoli, or spinach. These add freshness and color, providing a nice contrast to the creamy gratin.

  • With Salad: For a lighter meal, pair the gratin with a crisp salad, such as a mixed greens salad with a tangy vinaigrette. The acidity of the vinaigrette will cut through the richness of the gratin, creating a nice balance.

butternut squash gratin

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Frequently Asked Questions

Can I use frozen butternut squash instead of fresh?

Yes, you can use frozen butternut squash. However, make sure to thaw it completely and drain any excess moisture before using it in the recipe. Frozen squash may have a slightly softer texture, so the baking time may be a little shorter.

How do I know when the squash is done cooking?

The squash is done when it’s tender and easily pierced with a fork. The cheese should also be melted and golden brown on top, and the cream should be bubbling around the edges. If you’re unsure, give it a little extra time in the oven.

Can I use a different type of squash?

Yes! While butternut squash is the best choice for this recipe, you can use other squash varieties like acorn squash or delicata squash. Just make sure to peel and dice them similarly for even cooking.

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Smothered Pork Chops with Boursin Gravy

If you’re craving a hearty, comforting dish that feels gourmet but is easy to make, these smothered pork chops with Boursin gravy are exactly what you need. The combination of tender, slow-cooked pork chops and a rich, creamy gravy infused with caramelized onions, garlic, and the luxurious flavor of Boursin cheese will leave your family asking for seconds. This dish is a showstopper for holiday gatherings, yet simple enough for a weeknight meal prep favorite. Pair it with mashed potatoes or rice pilaf for the ultimate cozy meal.

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Calories: 413kcal | Carbohydrates: 5g | Protein: 34g | Fat: 28g | Saturated Fat: 13g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 8g | Trans Fat: 0.1g | Cholesterol: 134mg | Sodium: 575mg | Potassium: 637mg | Fiber: 1g | Sugar: 2g | Vitamin A: 446IU | Vitamin C: 3mg | Calcium: 59mg | Iron: 1mg

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Smothered Pork Chops with Boursin Gravy

Juicy pork chops smothered in a creamy, savory Boursin cheese gravy with caramelized onion and herb flavors make for the ultimate comfort food dish, perfect for weeknight dinners or special occasions.
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Prep Time 5 minutes
1 hour 30 minutes
Course dinner, Main Course
Cuisine American
Servings 4
Calories 413 kcal

Equipment

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

Ingredients
  

  • 20 oz pork chops (4 pieces)
  • 1 yellow onion (sliced)
  • 1 tablespoon garlic (sliced)
  • 1/4 cup white wine
  • 1 cup beef broth
  • 1/4 cup heavy cream
  • 1 tablespoon fresh sage leaves
  • 3 oz Boursin Cheese (Caramelized Onion and Herbs Flavor)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1 tablespoon olive oil

Instructions
 

  • Preheat Oven: Set to 325°F.
  • Season and Sear: Season pork chops with salt and pepper. Heat olive oil in a sauté pan and sear chops for 2–3 minutes per side until golden brown. Transfer to a baking dish.
  • Prepare Gravy Base: In the same pan, sauté onions and garlic until translucent.
  • Deglaze Pan: Add white wine, beef broth, and heavy cream, scraping up any browned bits for extra flavor.
  • Incorporate Boursin: Stir in Boursin cheese until fully melted and smooth.
  • Combine and Cover: Pour gravy over pork chops in the baking dish. Cover tightly with foil.
  • Bake to Perfection: Bake at 325°F for 30 minutes, then reduce to 300°F and bake for another 60 minutes. Check for tenderness, and if needed, continue baking in 30-minute increments until fork-tender.
  • Serve and Enjoy: Pair with sides like mashed potatoes, roasted asparagus, or rice pilaf for a complete meal.

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: 413kcalCarbohydrates: 5gProtein: 34gFat: 28gSaturated Fat: 13gPolyunsaturated Fat: 2gMonounsaturated Fat: 8gTrans Fat: 0.1gCholesterol: 134mgSodium: 575mgPotassium: 637mgFiber: 1gSugar: 2gVitamin A: 446IUVitamin C: 3mgCalcium: 59mgIron: 1mg

Reasons to Love Smothered Pork Chops with Boursin Gravy:

  • Effortless Flavor Boost: Boursin cheese adds a rich, creamy texture and herbaceous flavor that elevates the gravy without extra effort.

  • Sophisticated Touch: The caramelized onion and herb notes bring depth and elegance, making the dish feel gourmet.

  • Perfect for Holidays: This crowd-pleaser is impressive yet simple to prepare, ideal for festive gatherings.

  • Make-Ahead Friendly: Prepare it in advance to free up time for entertaining or holiday prep.

  • Ultimate Comfort Food: The creamy gravy and tender pork chops make it a cozy, satisfying family favorite.

  • Great for Meal Prep: Reheats beautifully for quick, flavorful meals throughout the week.

  • Versatile Pairings: Complements a variety of sides like mashed potatoes, roasted veggies, or rice pilaf, making it adaptable for any occasion.

The PrepYoSelf Newsletter

Why These Ingredients Work Together:

  • Pork Chops: The star of the dish, these juicy chops soak up the gravy’s rich flavors as they slow cook to fork-tender perfection.

  • Onions and Garlic: Caramelized onions and garlic create a sweet, savory base that deepens the flavor of the gravy.

  • White Wine: Adds acidity and complexity, cutting through the richness of the cream and cheese.

  • Beef Broth: Provides a savory backbone to the gravy, complementing the pork beautifully.

  • Heavy Cream: Brings lusciousness and thickness to the sauce, creating that creamy texture we crave.

  • Fresh Sage: Its earthy, peppery flavor ties the dish together, adding a hint of herbal brightness.

  • Boursin Cheese (Caramelized Onion & Herbs): The star ingredient that takes the gravy to the next level, delivering a velvety texture and a burst of herbaceous, savory flavor.

  • Salt and Pepper: Simple seasonings that enhance the natural flavors of the pork and gravy.

  • Olive Oil: Perfect for searing the pork chops to golden-brown perfection.

How to Meal Prep Smothered Pork Chops

  1. Preheat the Oven: Preheat your oven to 325°F so it’s ready to bake the pork chops.

  2. Season and Sear the Pork Chops: Pat the pork chops dry with a paper towel, then season both sides with salt and pepper. Heat 1 tablespoon of olive oil in a large sauté pan over medium-high heat. Once the oil is hot, add the pork chops and sear for 2–3 minutes per side until they’re golden brown. This step locks in flavor and creates a nice crust. Remove the pork chops from the pan and place them in a baking dish.

  3. Sauté Onions and Garlic: In the same pan, add the sliced onions and garlic. Cook over medium heat for about 3–4 minutes until they’re soft and translucent. Stir occasionally to prevent burning.

  4. Deglaze the Pan: Pour in the white wine and stir, scraping up the browned bits stuck to the bottom of the pan with a wooden spoon or spatula. These bits are full of flavor and will enhance the gravy.

  5. Make the Gravy: Add the beef broth and heavy cream to the pan. Stir everything together, then add the Boursin cheese. Stir continuously until the cheese melts completely and the sauce becomes smooth and creamy.

  6. Combine Pork and Gravy: Carefully pour the gravy over the pork chops in the baking dish, ensuring the chops are mostly covered in sauce. Cover the dish tightly with aluminum foil to trap in the moisture and prevent the pork from drying out.

  7. Bake the Pork Chops: Place the baking dish in the preheated oven and bake at 325°F for 30 minutes. Then reduce the oven temperature to 300°F and bake for an additional 60 minutes. Check the pork chops for tenderness by piercing them with a fork. If they’re not tender enough, continue baking in 30-minute increments until they reach your desired softness.

  8. Serve and Enjoy: Once the pork chops are tender, remove them from the oven and let them rest for 5 minutes. Serve with your favorite sides, like creamy mashed potatoes, roasted asparagus, or rice pilaf, to soak up the delicious gravy.

Reference the recipe card below for detailed instructions.

Meal Prep Pairing Tips:

  • Sides: This dish pairs beautifully with roasted asparagus, mashed potatoes, or rice pilaf. For a lower-carb option, try serving it over cauliflower mash or zucchini noodles.

  • Storage: The pork chops and gravy can be stored in an airtight container for up to 4 days. Reheat gently on the stovetop or in the oven to maintain the gravy’s creamy consistency.

  • Batch Cooking: Double the recipe and freeze individual portions for easy reheating during busy weeks.

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Frequently Asked Questions

Can I use a different type of cheese?

While Boursin cheese gives the gravy its signature creamy texture and herbaceous flavor, you can substitute cream cheese with added fresh herbs or even a soft goat cheese for a different twist.

What if I don’t have white wine?

You can replace the white wine with a splash of apple cider vinegar or lemon juice for acidity.

What other proteins can I use?

This recipe works well with chicken thighs or even chicken breasts.

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Easy Creamed Kale and Spinach

creamed kale and spinach

If you’re looking for a quick, flavorful way to elevate your greens, this 10-minute Creamed Kale and Spinach dish is your new go-to recipe! Packed with nutrients, rich in flavor, and incredibly versatile, this low-carb side dish is perfect for family dinners, gatherings, or even weekly meal prep.

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Calories: 228kcal | Carbohydrates: 8g | Protein: 9g | Fat: 19g | Saturated Fat: 10g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Cholesterol: 42mg | Sodium: 433mg | Potassium: 599mg | Fiber: 5g | Sugar: 2g | Vitamin A: 13019IU | Vitamin C: 93mg | Calcium: 432mg | Iron: 3mg

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creamed kale and spinach

creamed kale and spinach

Creamed Kale and Spinach

This easy 10-minute creamed kale and spinach dish combines thawed kale, fresh spinach, garlic, onion, heavy cream, and parmesan for a rich, flavorful, and low-carb side that's perfect for any meal or gathering.
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Prep Time 5 minutes
Cook Time 7 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 228 kcal

Equipment

  • knife
  • cutting board
  • saute pan
  • spatula

Ingredients
  

  • 12 oz frozen kale
  • 6 oz baby spinach (fresh)
  • 1/2 yellow onion (diced)
  • 2 garlic cloves (peeled and minced)
  • 1/2 cup heavy cream
  • 1/2 cup shredded parmesan cheese
  • 1/4 teaspoon salt
  • 1 tablespoon olive oil

Instructions
 

  • Prep the Kale: Thaw the frozen kale according to the package instructions. Squeeze out any excess water to avoid a watery dish.
  • Sauté Aromatics: Heat a large sauté pan over medium-high heat. Add olive oil, followed by the diced onion and minced garlic. Sauté for 2-3 minutes, or until the onion is translucent and fragrant.
  • Create the Creamy Base: Pour in the heavy cream and let it simmer for 3-4 minutes, stirring occasionally, until it thickens slightly.
  • Add the Greens: Stir in the thawed kale and fresh baby spinach. Cook until the spinach wilts, about 2 minutes.
  • Incorporate the Cheese: Sprinkle in the shredded parmesan cheese and stir until it melts and evenly coats the greens.
  • Season to Perfection: Add salt to taste and stir one last time to ensure all the greens are well-covered in the creamy, cheesy goodness.

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: 228kcalCarbohydrates: 8gProtein: 9gFat: 19gSaturated Fat: 10gPolyunsaturated Fat: 2gMonounsaturated Fat: 6gCholesterol: 42mgSodium: 433mgPotassium: 599mgFiber: 5gSugar: 2gVitamin A: 13019IUVitamin C: 93mgCalcium: 432mgIron: 3mg

Why You’ll Love It:

  • Quick and Easy: This dish comes together in just 10 minutes with minimal prep and cleanup.

  • Low-Carb and Nutritious: Packed with fiber, vitamins, and a dose of healthy fats, it’s a guilt-free indulgence.

  • Perfect for Any Occasion: Whether you’re hosting a dinner party or meal prepping for the week, this versatile side dish is a crowd-pleaser.

  • Flavor-Packed: The combination of garlic, onion, heavy cream, and parmesan cheese transforms simple greens into a rich, savory treat.

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Simple Ingredients You’ll Need

  • Frozen Kale: Kale is a nutrient powerhouse, packed with vitamins A, C, and K, as well as fiber and antioxidants. Using frozen kale makes this dish even more convenient, as it’s pre-washed and ready to go. Thawing it and squeezing out the excess water helps maintain a creamy texture without any unwanted moisture. Kale’s slightly bitter flavor balances perfectly with the richness of the cream, making it an excellent base for this dish.

  • Fresh Baby Spinach: Spinach adds a tender, mild flavor that complements the kale without overpowering it. It’s also a great source of iron, vitamins, and minerals. Fresh spinach wilts quickly when added to the pan, blending seamlessly with the kale and absorbing the creamy sauce. The freshness of spinach helps lighten the dish while still contributing to its nutritious profile.

  • Yellow Onion: Onions provide a savory base with a subtle sweetness that deepens as they cook. Sautéing the onion brings out its natural sugars, adding a layer of complexity to the dish. The onion’s aromatic flavor helps balance the earthy bitterness of the kale and enhances the richness of the cream.

  • Garlic: Garlic is the perfect flavor enhancer, adding depth and warmth to the dish. When sautéed, garlic becomes fragrant and sweet, infusing the oil with its bold flavor. It works harmoniously with the onion and the cream, giving the dish a savory, aromatic foundation that brings everything together.

  • Heavy Cream: Heavy cream adds the luxurious, velvety texture that makes this dish feel indulgent without being overly rich. The cream softens the bitterness of the kale and spinach, creating a smooth, comforting base. It also helps to meld the flavors of the other ingredients into one cohesive, creamy sauce.

  • Shredded Parmesan Cheese: Parmesan brings a salty, umami-packed flavor that elevates the dish. It adds richness and a touch of nuttiness, enhancing the creaminess of the sauce. As it melts into the greens, it creates a smooth, cheesy texture that coats the kale and spinach beautifully, making every bite flavorful and satisfying.

creamed kale and spinach

How to Make Creamed Kale and Spinach

  1. Prep the Kale: Start by thawing the frozen kale according to the package instructions. Once thawed, use your hands or a towel to squeeze out any excess water, so the dish doesn’t become too watery.

  2. Sauté the Onion and Garlic: Heat a large sauté pan over medium-high heat and add olive oil. Once the oil is hot, add the diced onion and minced garlic. Stir frequently and cook for 2-3 minutes, until the onion becomes soft and translucent, and the garlic is fragrant (be careful not to burn the garlic).

  3. Make it Creamy: Pour in the heavy cream, stirring occasionally. Let it simmer for 3-4 minutes, allowing it to thicken slightly. If it starts to bubble too much, reduce the heat to medium.

  4. Add the Greens: Add the thawed kale and fresh spinach to the pan. Stir well to combine, and cook for about 2 minutes, until the spinach wilts and reduces in size.

  5. Add the Cheese: Sprinkle the shredded parmesan cheese over the greens. Stir until the cheese melts and coats the greens evenly, creating a creamy texture.

  6. Season and Serve: Add salt (or to taste) and stir one last time to ensure everything is well-seasoned and evenly coated in the creamy sauce. Taste and adjust the seasoning if needed.

creamed kale and spinach

Ingredient Pairings for Creamed Kale and Spinach:

  • Grilled Chicken: The creamy, rich texture of the kale and spinach pairs wonderfully with lean grilled chicken. You can serve this dish as a side or even top the chicken with the creamed greens for a complete meal.

  • Salmon: The slight bitterness of the greens contrasts nicely with the rich, flaky texture of salmon. The flavors work well together, creating a well-rounded plate.

  • Grilled Tofu or Tempeh: For a plant-based option, tofu or tempeh works well with this dish. The protein’s subtle flavor complements the richness of the creamed greens, making for a satisfying vegan meal.

  • Steak: A juicy, well-seasoned steak with creamed kale and spinach is a hearty and satisfying combination, perfect for a more indulgent meal.

  • Fresh Herbs: A sprinkle of fresh herbs like parsley, thyme, or basil adds a burst of freshness and color. Herbs can help brighten up the dish and balance the creaminess.

  • Lemon Zest or Juice: A touch of lemon zest or a squeeze of lemon juice adds acidity, cutting through the richness of the cream and brightening up the dish.

  • Crushed Red Pepper Flakes: If you like a little heat, sprinkle some crushed red pepper flakes over the dish for a spicy kick.

creamed kale and spinach

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Frequently Asked Questions

Can I use fresh kale instead of frozen kale?

Yes! You can use fresh kale instead of frozen kale. Just be sure to remove the tough stems and chop it into smaller pieces. Since fresh kale wilts down more quickly than frozen, you may need to sauté it a bit longer to achieve the desired texture.

Can I use frozen spinach instead of fresh?

Yes, you can use frozen spinach, but be sure to thaw and squeeze out any excess water before adding it to the pan. This will help prevent the dish from becoming too watery. If using frozen spinach, reduce the cooking time slightly since it’s already cooked.

Can I make this dish dairy-free?

Absolutely! To make this dish dairy-free, substitute the heavy cream with a plant-based cream (like coconut cream or almond milk) and use nutritional yeast in place of the shredded parmesan. This will keep the dish creamy and flavorful without the dairy.

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Cheesy Smashed Brussels Sprouts

cheesy smashed brussel sprouts

Whether you’re hosting a holiday dinner or prepping your meals for the week, these cheesy smashed brussels sprouts are a must-try for their versatility, flavor, and ease. This Cheesy Smashed Brussels Sprouts recipe is the perfect balance of crispy, cheesy, and savory. These little flavor bombs make for a delightful side dish or snack that even brussels sprouts skeptics will adore. With a simple ingredient list and straightforward steps, you’ll be whipping up a restaurant-quality dish in no time!

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Calories: 154kcal | Carbohydrates: 12g | Protein: 6g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Cholesterol: 11mg | Sodium: 400mg | Potassium: 344mg | Fiber: 3g | Sugar: 4g | Vitamin A: 736IU | Vitamin C: 72mg | Calcium: 107mg | Iron: 1mg

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cheesy smashed brussel sprouts

Why You’ll Start Loving Brussels Sprouts

  • Bursting with Flavor: The combination of crispy roasted brussels sprouts, savory cheese, and the tangy sweetness of balsamic glaze creates a delicious flavor profile that feels both festive and comforting.

  • Crowd-Pleasing Appeal: Even picky eaters who claim they don’t like brussels sprouts might change their minds once they taste the crispy edges and cheesy topping. It’s a side dish that can convert skeptics into fans.

  • Holiday-Worthy Presentation: The golden brown sprouts topped with melted cheese look stunning on a holiday table. Plus, they pair beautifully with classic holiday proteins like roast turkey, ham, or beef tenderloin.

  • Simple Yet Sophisticated: This recipe uses minimal ingredients but delivers a restaurant-quality dish. It’s easy to make yet has a refined look and flavor, making it perfect for impressing guests or upgrading a weeknight meal.

  • Perfect for Meal Prep: Brussels sprouts hold up well when reheated, making this recipe ideal for weekly meal prep. Just store them in an airtight container, and they’ll stay flavorful and satisfying for days.

  • Versatile Pairing Options: Whether you’re serving them alongside a holiday feast or pairing them with grilled chicken, roasted salmon, or a veggie-packed grain bowl for meal prep, these sprouts complement a wide range of dishes.

  • Customizable for Any Occasion: Swap out mozzarella for Parmesan, Gruyère, or even cheddar to tailor the flavors to your liking. You can also sprinkle red pepper flakes for a spicy kick or drizzle extra balsamic glaze for added sweetness—perfect for different tastes and occasions!

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Simple Ingredients You’ll Need

  • Brussels Sprouts: These little green veggies are the star of the show! When roasted, their natural sugars caramelize, creating a nutty, slightly sweet flavor. Their hearty texture holds up well to boiling, smashing, and roasting, making them the perfect base for this recipe.

  • Olive Oil: Olive oil enhances the roasting process by helping the brussels sprouts crisp up in the oven. Its mild, fruity flavor complements the natural sweetness of the sprouts and allows the other seasonings to stick to their surface.

  • Balsamic Glaze: This tangy-sweet ingredient adds a pop of bold flavor, balancing the earthiness of the sprouts. The glaze also caramelizes during roasting, creating a glossy, slightly sticky layer that amplifies the dish’s appeal.

  • Salt: A small but mighty ingredient, salt enhances all the flavors in the dish, drawing out the natural sweetness of the brussels sprouts and balancing the tang of the balsamic glaze.

  • Garlic Powder: Garlic powder provides a subtle, savory depth that pairs beautifully with both the roasted sprouts and the cheese. Its mild, consistent flavor ensures every bite is seasoned perfectly without overpowering the dish.

  • Pepper: Black pepper adds a hint of warmth and spice that balances the richness of the cheese and the sweetness of the balsamic glaze. It gives the dish a touch of complexity.

  • Shredded Mozzarella (or Parmesan Cheese): Cheese brings richness, creaminess, and a touch of indulgence. Mozzarella adds a melty, stretchy texture, while Parmesan offers a sharp, nutty flavor and creates crispy edges. Whichever you choose, the cheese elevates the sprouts to irresistible comfort food territory.

cheesy smashed brussel sprouts

How to Make Cheesy Smashed Brussels Sprouts

  1. Prep the Oven and Baking Sheet: Preheat your oven to 400°F (200°C). Line a large baking sheet with parchment paper to prevent sticking and make cleanup easier.

  2. Trim the Brussels Sprouts: Rinse the brussels sprouts under cool running water to remove any dirt. Use a small, sharp knife to cut off the stem ends (the hard, dry part at the bottom). Peel away any outer leaves that are damaged or discolored.

  3. Cook the Sprouts Until Tender: Bring a large pot of water to a boil. Carefully add the brussels sprouts and cook them for 8-10 minutes, or until they are tender when pierced with a fork. Be careful not to overcook, as they will soften further in the oven.

  4. Cool the Sprouts: Once tender, drain the brussels sprouts in a colander. To prevent them from continuing to cook and becoming mushy, run them under cold water or place them in a bowl of ice water for about 1 minute. Drain again and pat them completely dry with a clean kitchen towel or paper towels.

  5. Make the Seasoning: In a small bowl, mix together the olive oil, balsamic glaze, salt, garlic powder, and pepper. This will serve as a flavorful coating for the sprouts.

  6. Prepare the Brussels Sprouts for Roasting: Spread the brussels sprouts on the prepared baking sheet, leaving about 2 inches of space between each one to ensure even roasting.

  7. Smash the Sprouts: Using the bottom of a sturdy glass or jar, gently press down on each brussels sprout to flatten it slightly. Aim for a disc shape, about ½-inch thick, but don’t press too hard—you want them to stay intact.

  8. Season and Add Cheese: Brush the smashed sprouts generously with the olive oil mixture, coating both sides for maximum flavor. Sprinkle the shredded cheese evenly over the top of each sprout.

  9. Roast to Crispy Perfection: Place the baking sheet in the preheated oven and roast for 25-30 minutes, or until the edges of the brussels sprouts are golden brown, the cheese is bubbly, and everything looks deliciously crispy.

  10. Serve and Enjoy: Remove the baking sheet from the oven and let the sprouts cool slightly before serving. These are best enjoyed warm, as a side dish or snack.

Reference the recipe card below for detailed instructions.

cheesy smashed brussel sprouts

Meal Prep Tips

  • Smashing Tip: If the glass sticks while smashing, spray its bottom lightly with cooking spray.

  • Cheese Choice: Mozzarella gives a stretchy texture, while Parmesan adds a crispy, nutty flavor. Pick your favorite or mix both!

  • Reheating: Reheat leftovers in an air fryer or oven to restore their crispy texture.

  • Protein Pairings: Grilled or roasted chicken pairs wonderfully with the crispy, cheesy flavors of this dish. Baked or glazed pork tenderloin complements the sweetness of the balsamic glaze. Light proteins like salmon or shrimp add a fresh, buttery element that contrasts with the earthy brussels sprouts.

  • Sauces and Condiments: Add a drizzle of garlic aioli, pesto, or honey mustard dressing for an extra layer of flavor. A light drizzle of extra balsamic glaze after cooking can amplify the dish’s sweetness and tang.

cheesy smashed brussel sprouts

cheesy smashed brussel sprouts

Cheesy Smashed Brussels Sprouts

Make these ahead for the week! Store them in an airtight container and reheat in the oven or air fryer to revive their crispy texture. Pair with grilled chicken or a light salad for a complete meal.
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Prep Time 5 minutes
Cook Time 40 minutes
Course Appetizer, Side Dish
Cuisine American
Servings 4
Calories 154 kcal

Equipment

  • knife
  • cutting board
  • boiling pot
  • sheet pan
  • oven

Ingredients
  

  • 12 oz brussels sprouts
  • 2 tablespoons olive oil
  • 2 tablespoon balsamic glaze
  • 1/4 teaspoon salt
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • 1/2 cup shredded mozzarella cheese

Instructions
 

  • Prep and Preheat: Preheat your oven to 400°F (200°C). Line a sheet pan with parchment paper for easy cleanup.
  • Trim the Brussels Sprouts: Trim off the stem ends of the brussels sprouts and remove any outer leaves that look discolored or wilted.
  • Boil to Tender Perfection: Bring a large pot of water to a boil and carefully add the brussels sprouts. Cook for 8-10 minutes until they are fork-tender.
  • Cool Them Down: Drain the brussels sprouts and quickly cool them by running them under cold water or plunging them into an ice bath. This halts the cooking process and keeps them from becoming mushy. Pat them dry with a paper towel to remove excess moisture.
  • Seasoning Magic: In a small bowl, whisk together the olive oil, balsamic glaze, salt, garlic powder, and pepper.
  • Smash and Brush: Place the brussels sprouts on the prepared sheet pan, leaving about 2 inches of space between each. Using the bottom of a glass jar, gently press each brussels sprout to flatten it slightly. Brush both sides of each sprout with the olive oil mixture for that irresistible flavor boost.
  • Cheesy Goodness: Sprinkle the smashed brussels sprouts generously with shredded mozzarella or Parmesan cheese.
  • Roast to Perfection: Roast in the preheated oven for 25-30 minutes or until the edges are golden brown, crispy, and the cheese is bubbly and slightly browned.
  • Serve and Savor: Remove from the oven and let them cool for a minute before serving. These crispy, cheesy delights are best enjoyed warm!

Notes

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

Nutrition

Calories: 154kcalCarbohydrates: 12gProtein: 6gFat: 10gSaturated Fat: 3gPolyunsaturated Fat: 1gMonounsaturated Fat: 6gCholesterol: 11mgSodium: 400mgPotassium: 344mgFiber: 3gSugar: 4gVitamin A: 736IUVitamin C: 72mgCalcium: 107mgIron: 1mg

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Frequently Asked Questions

Can I use frozen brussels sprouts instead of fresh ones?

Yes, you can use frozen brussels sprouts in a pinch! However, fresh brussels sprouts will give you the best texture and flavor. If using frozen, make sure to thaw and pat them dry before boiling or roasting to avoid excess moisture.

Can I add other seasonings or ingredients to this recipe?

Absolutely! This recipe is versatile and allows you to get creative with seasonings. Try adding red pepper flakes for a bit of heat, smoked paprika for a smoky touch, or even chopped fresh herbs like rosemary or thyme for added aroma.

 How do I know when the brussels sprouts are done roasting?

They’re ready when they are golden brown and crispy on the edges, and the cheese is melted and bubbly. If you notice any burnt spots, reduce the oven temperature slightly for the next batch.

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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.

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

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
Print Recipe Pin Recipe
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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Cheesy Garlic Roasted Asparagus with Pistachios

Cheesy Garlic Roasted Asparagus with Pistachios

If you’re looking for a simple yet show-stopping side dish that’s packed with flavor, this Cheesy Garlic Roasted Asparagus with Pistachios is your go-to recipe. Perfect for the holidays or a quick weekday dinner, this dish combines tender roasted asparagus, rich creaminess, a cheesy crust, and a delightful crunch. The best part? It’s easy to prepare and pairs beautifully with just about any main course.

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Calories: 175kcal | Carbohydrates: 5g | Protein: 5g | Fat: 16g | Saturated Fat: 6g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 7g | Cholesterol: 28mg | Sodium: 239mg | Potassium: 186mg | Fiber: 2g | Sugar: 2g | Vitamin A: 850IU | Vitamin C: 5mg | Calcium: 105mg | Iron: 2mg

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Cheesy Garlic Roasted Asparagus with Pistachios

Why This Recipe Is Perfect for the Holidays (or Any Day!)

  • Quick and Easy: This dish comes together in just 30 minutes, making it ideal for busy holiday schedules or weeknight dinners.

  • Minimal Ingredients: You only need a handful of pantry staples and a fresh bunch of asparagus to create a gourmet side dish.

  • Cheesy Goodness: The melted mozzarella cheese creates a rich, indulgent topping that will have everyone coming back for seconds.

  • Elegant Presentation: The vibrant green asparagus topped with golden cheese and sprinkled with pistachios adds a touch of sophistication to any table.

  • Nutrient-Rich: Asparagus is loaded with vitamins and fiber, making this a healthier option that doesn’t skimp on flavor.

  • Customizable: This recipe is versatile—swap out the mozzarella for Parmesan or Gruyère, or use almond slivers instead of pistachios.

  • Meal Prep Friendly: It reheats beautifully, so you can make it ahead of time and simply warm it up before serving.

The PrepYoSelf Newsletter

Ingredients You’ll Need

  • Asparagus: The star of the dish, asparagus is tender yet slightly crisp when roasted, with a natural earthy flavor. Its mild bitterness pairs perfectly with the richness of cheese and cream, while its vibrant green color brings a festive, fresh look to the plate.

  • Olive Oil: Olive oil adds a light, fruity richness and helps the asparagus roast evenly. It ensures that the garlic adheres to the spears while enhancing their natural flavors.

  • Garlic: Minced garlic provides a fragrant, savory base that permeates the entire dish. When roasted, garlic’s pungency mellows into a slightly sweet, caramelized flavor that complements both the asparagus and cheese.

  • Salt and Pepper: These simple seasonings enhance the natural flavors of the asparagus and garlic. The salt brings out sweetness in the roasted asparagus, while the pepper adds a subtle kick to balance the creaminess of the dish.

  • Heavy Cream: Heavy cream adds luxuriousness to the dish, creating a silky sauce that ties all the ingredients together. It prevents the asparagus from drying out while baking and acts as a base for the cheese to melt into a gooey layer of deliciousness.

  • Shredded Mozzarella Cheese: Mozzarella is creamy, mild, and melts beautifully. It forms a golden, bubbly topping that not only looks appetizing but also provides a satisfying, stretchy texture. The cheese balances the garlic and asparagus with its rich, indulgent flavor.

  • Pistachios: The final flourish, crushed pistachios add a pop of color and a delightful crunch. Their nutty, slightly sweet flavor contrasts with the creaminess of the cheese and cream, providing texture and complexity to the dish.

Cheesy Garlic Roasted Asparagus with Pistachios

How to Make Cheesy Garlic Roasted Asparagus with Pistachios

  1. Preheat and Prep the Asparagus: Set your oven to preheat at 400°F (200°C). While the oven warms up, rinse the asparagus under cool running water to remove any dirt. Pat it dry with a clean kitchen towel or paper towels. Using a sharp knife, trim off the tough, woody ends—about 1 inch from the bottom of each spear.

  2. Arrange the Asparagus: Take a baking dish or sheet pan and spread the asparagus in a single layer. Avoid overcrowding to ensure even roasting.

  3. Prepare and Drizzle the Garlic Oil: In a small bowl, combine the olive oil and minced garlic, stirring to mix them well. Drizzle this mixture over the asparagus, making sure each spear is coated. You can use your hands or tongs to toss the asparagus gently for even coverage.

  4. Season and Add Cream: Sprinkle the asparagus with salt and pepper for flavor. Then, evenly pour the heavy cream over the asparagus. The cream will provide a rich base and help the cheese melt into a delicious sauce.

  5. Top with Cheese: Take your shredded mozzarella and sprinkle it evenly over the top of the asparagus. Try to cover as much of the asparagus as possible for a cheesy crust.

  6. Roast in the Oven: Place the baking dish in the preheated oven and bake for 15 to 20 minutes. Keep an eye on it during the last few minutes. The asparagus should become tender (you can test with a fork), the cream should bubble, and the cheese should turn a light golden brown.

  7. Add the Crunch: Once you’ve removed the dish from the oven, sprinkle the asparagus with crushed pistachios while it’s still hot. The pistachios add a nutty crunch and a beautiful finishing touch.

  8. Serve and Enjoy: Transfer the dish to the table while it’s still warm. Pair it with your favorite main course, and enjoy the compliments from your family and guests!

Reference the recipe card below for detailed instructions.

Cheesy Garlic Roasted Asparagus with Pistachios

Pairings for a Complete Meal

  • Roast Chicken: The juicy, savory chicken pairs wonderfully with the creamy and garlicky asparagus.

  • Baked Salmon: The richness of salmon complements the cheesy and nutty flavors of this dish.

  • Beef Tenderloin: A classic holiday choice, its bold flavor pairs well with the mild bitterness of the asparagus.

  • Mashed Potatoes: Creamy potatoes provide a smooth, starchy base that complements the textures of the asparagus dish.

  • Wild Rice Pilaf: Adds a nutty, earthy element that pairs well with the pistachios and garlic.

  • Crusty Baguette: Perfect for sopping up the creamy, cheesy sauce.

  • Simple Greens with Lemon Vinaigrette: Light and refreshing to balance the richness.

Cheesy Garlic Roasted Asparagus with Pistachios

Cheesy Garlic Roasted Asparagus with Pistachios

Cheesy Garlic Roasted Asparagus with Pistachios

Creamy, garlicky roasted asparagus topped with melty mozzarella and crunchy pistachios—an easy, elegant side dish for any occasion!
No ratings yet
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Prep Time 5 minutes
Cook Time 20 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 175 kcal

Equipment

  • knife
  • cutting board
  • baking dish
  • oven

Ingredients
  

  • 10 oz asparagus
  • 2 tablespoons olive oil
  • 2 tablespoons garlic (peeled and minced)
  • 1/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 1/4 cup heavy cream
  • 1/2 cup shredded mozzarella cheese

Instructions
 

  • Prep the Oven and Asparagus: Preheat your oven to 400°F (200°C). Rinse the asparagus under cold water and trim the woody ends—usually about an inch.
  • Assemble the Dish: Arrange the trimmed asparagus in a baking dish. In a small bowl, whisk together the olive oil and minced garlic. Drizzle this mixture over the asparagus, tossing gently to ensure every spear is coated.
  • Season and Add Cream: Sprinkle the asparagus with salt and pepper to taste. Pour the heavy cream over the top to add a luscious, creamy base.
  • Add the Cheese: Sprinkle shredded mozzarella generously over the asparagus. Make sure it’s evenly distributed for that gooey, cheesy finish.
  • Roast to Perfection: Bake in the preheated oven for 15 to 20 minutes, or until the asparagus is tender, the cream is bubbling, and the cheese is golden and melty.
  • Garnish with Pistachios: Once out of the oven, sprinkle the roasted asparagus with crushed pistachios for a touch of crunch and a pop of flavor. Serve immediately and watch it disappear!

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: 175kcalCarbohydrates: 5gProtein: 5gFat: 16gSaturated Fat: 6gPolyunsaturated Fat: 1gMonounsaturated Fat: 7gCholesterol: 28mgSodium: 239mgPotassium: 186mgFiber: 2gSugar: 2gVitamin A: 850IUVitamin C: 5mgCalcium: 105mgIron: 2mg

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Frequently Asked Questions

Can I substitute mozzarella with another cheese?

Absolutely! Parmesan, Gruyère, or even cheddar work well in this recipe. Parmesan will add a nutty, slightly salty flavor, while Gruyère brings a creamy, rich texture.

What can I use instead of pistachios?

If pistachios aren’t available or preferred, you can substitute with slivered almonds, chopped walnuts, or even sunflower seeds. These alternatives add a similar crunch and nutty flavor.

Can I cook this in the Air Fryer?

Definitely! Arrange the asparagus in a small baking dish that will fit in the air fryer basket. Set the temperature to 375°F and cook for 10–12 minutes, or until the asparagus is tender and the cheese is melted and golden. Add the pistachios after cooking.

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Braised Red Wine Beef Short Rib Bourguinon

beef short ribs and sweet potato stacks

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

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

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beef short ribs and sweet potato stacks

Why This Dish is a Succulent Holiday Star

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

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

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

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

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

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

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

The PrepYoSelf Newsletter

Here’s What You Need: 

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

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

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

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

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

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

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

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

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

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

beef short ribs

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

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

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

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

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

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

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

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

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

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

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

Reference the recipe card below for detailed instructions.

beef short ribs and sweet potato stacks

Meal Prep Tips

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

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

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

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

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

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

beef short ribs

beef short ribs and sweet potato stacks

Braised Red Wine Beef Short Rib Bourguignon

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

Equipment

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

Ingredients
  

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

Instructions
 

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

Notes

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

Nutrition

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

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Frequently Asked Questions

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

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

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

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

Is this recipe kid-friendly?

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

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Spinach and Feta Turkey Burgers with Air Fryer Yellow Squash Fries

turkey burger with air fryer yellow squash fries

If you’re craving fast food but want to stick to healthier choices, I’ve got the perfect reimagined meal for you—Spinach and Feta Turkey Burgers with crispy Air Fryer Yellow Squash Fries! This dish gives you all the comfort food feels without the guilt, and it’s super meal-prep friendly too. Let’s dive into this mouthwatering, simple recipe that’s packed with protein, flavor, and fun!

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

Calories: 335kcal | Carbohydrates: 12g | Protein: 32g | Fat: 18g | Saturated Fat: 6g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 223mg | Sodium: 899mg | Potassium: 614mg | Fiber: 2g | Sugar: 2g | Vitamin A: 5042IU | Vitamin C: 12mg | Calcium: 242mg | Iron: 3mg

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turkey burger with air fryer yellow squash fries

Reasons Why This Recipe is Perfect for Meal Prep (Especially When Craving Fast Food Comfort!):

  • Healthier than Takeout: These turkey burgers are lean and protein-packed, while the air-fried squash fries have the crispy goodness of regular fries, but with way fewer calories!

  • Quick and Easy to Make: You can whip up these turkey patties and fries in less than 30 minutes, making it perfect for meal prep days or busy weeknights.

  • Refrigerates and Freezes Well: Both the burgers and squash fries store beautifully! Make a batch, and you’ve got delicious grab-and-go meals for the whole week.

  • Balanced and Nutritious: The turkey burgers are loaded with lean protein, spinach adds a veggie boost, and the feta adds a satisfying creaminess without being heavy. The fries are a fun way to sneak in more vegetables too!

  • Comfort Food Vibes: Craving that burger-and-fries combo? This recipe satisfies those cravings but with healthier, feel-good ingredients that fuel you, not slow you down.

  • Customizable: You can make this meal your own—swap the yellow squash for zucchini or sweet potatoes, and adjust the seasonings to your taste. Perfect for keeping meal prep exciting!

  • Saves You Money: Skip the fast food drive-thru! This recipe is budget-friendly and uses staple ingredients you probably already have at home.

The PrepYoSelf Newsletter

Why These Ingredients Work So Well Together

  • Ground Turkey (93% Lean): The lean turkey is the star of the show, providing a solid source of protein while keeping things light. It’s a great canvas for absorbing the flavors of the seasonings and feta without being greasy like higher-fat meats. The 93% lean ratio gives you enough moisture to keep the burger juicy but still healthy.

  • Frozen Spinach (Thawed and Squeezed Dry): Spinach is a powerhouse of nutrients, adding fiber, vitamins, and minerals without overwhelming the flavor. Since spinach has a mild taste, it complements the turkey beautifully while adding moisture and a touch of green goodness to the patties.

  • Crumbled Feta: Feta cheese brings a tangy, salty bite that gives these turkey burgers a Mediterranean twist. Its creaminess melts slightly during cooking, adding moisture and a burst of flavor in every bite.

  • Panko Breadcrumbs: Panko breadcrumbs act as a binder, helping the turkey mixture hold together while keeping the patties light and airy. They also soak up the moisture from the spinach and egg, so the burgers stay juicy without becoming mushy.

  • Egg: The egg serves as a binder, holding all the ingredients together. It helps the patties maintain their shape during cooking and adds a bit of richness to the mix.

  • Minced Garlic: Garlic adds a punch of flavor and aromatic depth. Its savory notes enhance the overall taste of the burger, balancing the tanginess of the feta and seasoning the turkey.

  • Onion Powder: Onion powder brings a subtle sweetness and mild onion flavor without the texture of fresh onions, making it easy for beginner cooks to use and ensuring the burgers aren’t too wet.

  • Garlic Powder: A little extra garlic powder intensifies the flavor without being overpowering. It’s a great way to boost flavor without adding more fresh ingredients that could make the mix too moist.

  • Italian Seasoning: This blend of herbs like basil, oregano, and thyme gives the burgers an earthy, aromatic flavor, adding depth and a hint of herbaceousness that pairs well with the feta and garlic.

  • Pepper and Salt: These seasonings bring balance to the dish. Salt enhances the flavors of the turkey, feta, and spinach, while the pepper adds just a bit of warmth and spice without overpowering the other flavors.

turkey burger with air fryer yellow squash fries

Turkey Burger Recipe Instructions:

  1. Mix the Ingredients: In a large bowl, add the ground turkey, spinach, feta cheese, breadcrumbs, egg, and all the seasonings. Gently mix everything together with your hands or a spoon. Don’t worry about mixing it perfectly—just make sure everything is combined without mashing the meat too much.

  2. Shape the Patties: Once mixed, divide the turkey mixture into four even portions and shape them into round patties using your hands.

  3. Cook the Patties: Heat a pan over medium heat. Place the patties in the pan and cook for 4 to 5 minutes on one side. Flip them over and cook for another 3 to 4 minutes. Make sure the inside temperature reaches 165°F to ensure they’re fully cooked.

  4. Serve and Enjoy: Pair your delicious turkey burgers with the crispy air fryer yellow squash fries and enjoy your meal!

Air Fryer Squash Fries Recipe Instructions:

  • Prepare the Squash: Take the yellow squash and cut it into long strips, about 5 inches long and ½ inch thick, like thick fries.

  • Coat the Squash: In one shallow bowl, beat the eggs with a fork. In a separate bowl or plate, mix together the breadcrumbs, parmesan cheese, oregano, garlic powder, and salt. First, dip each squash strip into the egg, then coat it in the breadcrumb mixture, making sure each piece is fully covered.

  • Air Fry the Squash: Place the coated squash strips in a single layer in your air fryer basket (don’t overlap them). Spray them lightly with cooking spray. Set the air fryer to 375°F and cook for about 8 minutes, or until the squash fries are golden brown and crispy.

  • Serve and Enjoy: Serve your crispy squash fries hot alongside your turkey burger for a healthy and delicious “burger and fries” combo!

Reference the recipe card below for detailed instructions.

turkey burger with air fryer yellow squash fries

Meal Prep Tips:

  • Make Patties Ahead: Form the turkey burger patties ahead of time and store them in an airtight container in the fridge for up to 3 days. You can also freeze them between sheets of parchment paper for longer storage (up to 3 months), so you can quickly cook them later.

  • Batch Cook the Fries: Prep the yellow squash fries in bulk, air fry them, and let them cool before storing. They’ll stay fresh in the fridge for up to 3 days, and you can reheat them in the air fryer for a few minutes to regain their crispy texture.

  • Pre-Chop and Store Ingredients: Save time by thawing and squeezing out the spinach, crumbling the feta, and measuring out your seasonings and breadcrumbs in advance. Keep these prepped ingredients in small containers or bags, ready to mix when needed.

  • Separate Storage: Store the cooked burgers and squash fries in separate meal prep containers to keep the fries from getting soggy. If reheating, keep the fries uncovered for a crispier texture.

  • Serving Tip: Serve the burgers on a whole wheat bun or lettuce wrap for a lower-carb option, and pair them with a side of Greek yogurt dip or hummus for added flavor and protein!

turkey burger with air fryer yellow squash fries

Spinach and Feta Turkey Burgers with Air Fryer Yellow Squash Fries

Enjoy a juicy spinach and feta turkey burger paired with crispy air-fried yellow squash fries for a healthy, flavorful take on a classic comfort meal!
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Prep Time 10 minutes
Cook Time 20 minutes
Course dinner, Main Course
Cuisine American
Servings 4
Calories 335 kcal

Equipment

  • knife
  • cutting board
  • Air Fryer
  • saute pan

Ingredients
  

Turkey Burger Ingredients

  • 1 lb lean ground turkey (93%)
  • 1 cup frozen spinach (thawed and excess water squeezed out)
  • 1/3 cup feta crumbles
  • 1/4 cup panko breadcrumbs
  • 1 egg
  • 2 tablespoons minced garlic
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon Italian seasoning
  • 1/4 teaspoon pepper
  • 1/2 teaspoon salt

Air Fryer Yellow Squash Fries Ingredients

  • 1 yellow squash
  • 2 eggs
  • 1/4 cup panko breadcrumbs
  • 1/4 cup grated parmesan cheese
  • 1/4 teaspoon onion powder
  • 1/4 teaspoon garlic powder
  • 1/4 teaspoon salt
  • cooking spray

Instructions
 

Turkey Burger Patties

  • Mix It Up: In a large mixing bowl, combine the ground turkey, spinach, feta, panko, egg, and seasonings. Mix until just combined (don’t overwork the meat!).
  • Shape the Patties: Form the mixture into 4 large patties.
  • Cook It: Heat a pan over medium heat. Add a little bit of olive oil or use cooking spray. Cook each patty for 4-5 minutes on one side, then flip and cook for another 3-4 minutes until the internal temperature reaches 165°F.

Air Fryer Yellow Squash Fries

  • Prep the Squash: Cut the yellow squash into 5-inch long strips about ½ inch thick.
  • Coat the Fries: In one shallow bowl, whisk the eggs. In another, mix breadcrumbs, parmesan, oregano, garlic powder, and salt. Dip the squash strips into the egg mixture, then coat them with the breadcrumb mix.
  • Air Fry: Place the coated squash in a single layer in your air fryer basket, spray with cooking spray, and air fry at 375°F for 8 minutes until golden brown.
  • Enjoy! Serve them hot alongside your turkey burger for a healthy "fries and burger" experience!

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: 335kcalCarbohydrates: 12gProtein: 32gFat: 18gSaturated Fat: 6gPolyunsaturated Fat: 4gMonounsaturated Fat: 5gTrans Fat: 0.1gCholesterol: 223mgSodium: 899mgPotassium: 614mgFiber: 2gSugar: 2gVitamin A: 5042IUVitamin C: 12mgCalcium: 242mgIron: 3mg

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Frequently Asked Questions

Can I use fresh spinach instead of frozen spinach?

Yes! Just sauté fresh spinach until wilted, then squeeze out any excess water before adding it to the turkey burger mix.

Can I cook the turkey burgers in the oven instead of a pan?

Absolutely! Preheat your oven to 375°F and bake the patties on a baking sheet for about 20-25 minutes, flipping halfway through, until the internal temperature reaches 165°F.

Can I substitute another cheese for feta?

Yes, you can use goat cheese, shredded mozzarella, or even cheddar for a different flavor. Just note that feta adds a unique tangy taste to the burgers.

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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.