Oatmeal Chocolate Chip Cookies

overhead image of oatmeal chocolate chip cookies on plate

These Oatmeal Chocolate Chip Cookies are crispy on the outside, chewy on the inside, and loaded with chocolate!

Oatmeal cookies are soft, chewy and delicious — perfect when you need a quick snack or a bite of something sweet. These Chewy Oatmeal CookiesOatmeal Creme Pies and these Healthy Oatmeal Apple Raisin Cookies are more you’ll love!

overhead image of oatmeal chocolate chip cookies on plate

Oatmeal Chocolate Chip Cookies

I love all kinds of oatmeal cookies, but I know that for most people, chocolate wins over raisins!

I’m a little picky about oatmeal cookies.

They have to be crispy on the edges and chewy through the middle. Never too thick or fluffy!

These cookies are thick enough that they won’t break, but thin enough that they’re not cakey.

And since we can control the texture further by flattening our cookie dough balls (for thinner, chewier cookies) or leaving them tall, they really are the perfect cookie for everyone.

These Oatmeal Chocolate Chip Cookies have a great base that you can use with lots of different add ins, and I’ve included a list below so you can mix and match.

close up image of oatmeal chocolate chip cookies

How to Make Oatmeal Chocolate Chip Cookies:

  1. Start with room temperature butter — you don’t want it too cold or too warm! Cream the butter and sugar together until fluffy and incorporated.
  2. Add the egg and vanilla and mix until combined.
  3. Add all of the dry ingredients, except the chocolate chips, and mix it up.
  4. Add in your chips and stir well.
  5. Bake — I don’t chill my dough before baking, since I like thinner, chewy cookies with crispy edges, but you could! I like to press my cookies down slightly so they don’t turn out too thick.
  6. Let sit for 5-10 minutes before removing from the baking sheet. This way, they won’t fall apart and will continue to set up!

Variations On These Oatmeal Cookies:

  • Swap the chocolate chips for raisins, or include both!
  • Swap the chocolate chips for butterscotch, peanut butter, white chocolate, or any other kind of chip your heart desires.
  • Add in white chocolate chips and dried cranberries
  • Add in 1/4 cup of toasted coconut
  • Add in 1/4 teaspoon of cinnamon for some warmth

one oatmeal chocolate chip cookie close up

More of Our Favorite Cookie Recipes!

overhead image of oatmeal chocolate chip cookies on plate
Print

Oatmeal Chocolate Chip Cookies

These Oatmeal Chocolate Chip Cookies are crispy on the outside, chewy on the inside, and loaded with chocolate!
Course Dessert
Cuisine American
Keyword oatmeal chocolate chip cookies, oatmeal cookies
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 18 cookies
Calories 240kcal
Author Ashley Fehr

Ingredients

  • 3/4 cup unsalted butter room temperature
  • 1 cup brown sugar packed
  • 1 egg
  • 1 tablespoon vanilla extract
  • 1 1/2 cups large rolled oats
  • 1 1/4 cups all purpose flour
  • 1/2 teaspoon baking powder
  • 1/2 teaspoon baking soda
  • 1/4 teaspoon salt
  • 1 1/4 cups chocolate chips

Instructions

  • Preheat oven to 350 degrees F and line two baking sheets with parchment paper.
  • In a large bowl with an electric mixer, beat butter and sugar until light and fluffy.
  • Add egg and vanilla and beat until smooth.
  • Add oats, flour, baking powder, baking soda and salt and stir with an electric mixer or by hand until combined. Stir in chocolate chips.
  • Drop by heaping tablespoonfuls (if you’re using a cookie scoop, you’ll want to use a 2 or 3 TBSP scoop) onto parchment paper 2-3 inches apart (I do 9 per pan). If you like thinner, chewier cookies, press down slightly.
  • Bake at 350 degrees F for 9-10 minutes, until the edges are beginning to brown and the centers are almost set (a tiny bit of glossiness in the center is good, as they will continue to set).
  • Let sit for 5-10 minutes before removing from the pan to cool completely.

Nutrition

Calories: 240kcal | Carbohydrates: 32g | Protein: 3g | Fat: 11g | Saturated Fat: 7g | Cholesterol: 31mg | Sodium: 80mg | Potassium: 67mg | Fiber: 1g | Sugar: 20g | Vitamin A: 278IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 1mg

Black Bean Soup – Budget Friendly!

This Black Bean Soup recipe is a thick and hearty favorite with tons of flavor. Black beans, veggies and broth simmer with our favorite bold seasonings for a delicious and easy soup!

Serve with a dollop of sour cream, a sprinkle of bacon and your favorite fresh herbs or sliced green onions.

Black Bean Soup in a bowl with a pot and bread in the background

Why We Love This Soup

It’s quick to make!

It’s rich and creamy without the addition of heavy cream and full of veggies and fiber while tasting decadent.

Panera Black Bean Soup has always been a favorite and it has recently been discontinued, I have to admit, I prefer this version!

It’s a budget-friendly soup full of veggies, bacon, beans, and spices, and you can garnish with all your favorite toppings!

ingredients to make Black Bean Soup on a sheet

Ingredients/Variations

BEANS
Black beans are the star of this soup! Canned beans make for an extra quick soup but I’ve included directions for dried beans if you’d prefer.

VEGGIES
Bell peppers, onions, celery, and tomatoes are simmered with the beans to create a hearty, filling soup. Add mushrooms, zucchini, corn, or spinach, whatever you have on hand!

SEASONINGS
Chili powder, paprika, and cumin are all simmered with broth until the flavors blend together! Add your own taco seasoning, fajita seasoning, or even cajun seasoning, whatever you prefer!

Blending ingredients in a pot with black beans and vegetables

How to Make Black Bean Soup

This easy recipe will be ready in no time!

  1. Saute the bacon first, (or try making it in the oven) and cook the veggies in the drippings.
  2. Add the rest of the ingredients (per recipe below) and simmer 20 minutes.
  3. Remove bay leaf and blend a portion of the soup to make the texture thick and creamy.

Mix-ins and Toppings

Black bean soup is made even heartier and tastier with some mix-ins and toppings! Put out bowls of tasty add-ins and let everyone make their own black bean soup!

  • Shredded cheddar cheese or crumbled Cotija cheese
  • Tortilla strips or cornbread crumbles
  • Avocado slices and sliced black olives
  • Sliced jalapenos or diced green chiles
  • Salsa and sour cream
  • Guacamole or nacho cheese

Black Bean Soup in a pot with a spoonful in a laddle

Tips

  • Drain and rinse canned beans really well to get all the salt & foam off before adding.
  • Blend a portion of the soup leaving some of the beans and veggies for texture.
  • If your soup is too thick, add broth (a little at a time) and adjust your spices accordingly.

Leftovers

  • Leftovers can be stored in an airtight container in the fridge for 3-4 days.
  • To reheat, simmer on the stove or heat in the microwave for 1-2 minutes or until heated through.
  • Black Bean Soup can be frozen. Cool completely, then ladle into a freezer bags and lay flat to freeze (keeps up to 4 months in the freezer).

Hearty Soups to Try

Did your family love this Black Bean Soup? Be sure to leave a comment and a rating below! 

Black Bean Soup in a bowl with a pot and bread in the background

Black Bean Soup

This soup is hearty, flavorful and will warm you from the inside out on a cold day!
Course Appetizer, Dinner, Entree, Lunch, Main Course, Soup
Cuisine American
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings 4
Calories 329
Author Holly Nilsson

Ingredients

  • 4 slices bacon chopped, or 1 tablespoon butter
  • 1 large onion chopped
  • 1 cup celery chopped
  • 1 ½ cups bell pepper (any color) finely diced
  • 4 garlic cloves minced
  • 14 ounces diced tomatoes with juices
  • 2 teaspoons cumin
  • 2 teaspoons chili powder
  • ½ teaspoon smoked paprika
  • 1 jalapeno pepper seeded, finely diced
  • 2 cups chicken broth low sodium
  • 1 bay leaf
  • 2 cans black beans 19 ounces each, drained and rinsed

Toppings

  • sour cream, green onions, cilantro optional

Instructions

  • Heat a large saucepan and add bacon. Cook over medium heat until crisp. Remove from the pan and set aside (reserving fat.)
  • Add onion, celery, bell pepper, and garlic to the bacon fat and cook over medium heat until tender.
  • Stir in remaining ingredients (except bacon) and bring to a boil. Reduce heat, cover, and simmer 20 minutes.
  • Remove bay leaf and discard. Using an immersion blender, blend about half of the soup mixture to thicken. Stir to combine and add in bacon.
  • Serve with sour cream, cilantro, and green onions if desired.

Notes

To use dried beans, omit canned beans. Place ½ pound beans in large saucepan along with 1 large onion halved and 2 cloves of garlic whole. Cover with water, bring to boil over medium-high heat. Reduce heat to a simmer and cover. Simmer until beans are tender, about 90 minutes. (Add more water if needed).

Nutrition

Calories: 329 | Carbohydrates: 44g | Protein: 17g | Fat: 10g | Saturated Fat: 3g | Cholesterol: 15mg | Sodium: 762mg | Potassium: 1056mg | Fiber: 15g | Sugar: 7g | Vitamin A: 2449IU | Vitamin C: 97mg | Calcium: 112mg | Iron: 5mg
close up of Black Bean Soup in a white bowl
Black Bean Soup in a pot with writing
Black Bean Soup in a bowl with a title
ingredients to make Black Bean Soup and the finished dish in a bowl with a title

Chocolate Zucchini Bread

This healthy Chocolate Zucchini Bread is so rich and moist that no one will ever know there’s zucchini in it. With walnut in every bite!

Chocolate Zucchini Bread on white marble
Chocolate Zucchini Bread

All the zucchini that’s growing in my garden inspired me to try a new zucchini recipe. I have tons of savory zucchini recipes on my site like Baked Zucchini Sticks and Zucchini and Feta Fritters, but I love to bake desserts with it too. For more healthy zucchini dessert recipes, try Flourless Chocolate Zucchini Brownies, Banana Zucchini Cake, and Chocolate Chip Zucchini Bread.

(more…)

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Easy Lobster Roll

An Easy Lobster Roll is a heavenly sandwich with a soft and chewy bun that’s stuffed with cool, fresh lobster salad made from a sweet mayonnaise base.  Every bite is packed with crave-worthy flavor that is light and tasty!

If you are obsessed with lobster, also try The Best Lobster Tail or Grilled Cajun Garlic Butter Lobster Tail. They are indulgent and impressive lobster tail recipes that will be a huge hit!

Finished lobster rolls on a white serving plate with chips.

Easy Lobster Rolls

I had my first lobster roll in Boston and it was incredible.   It was an unforgettable meal that was surprisingly easy to recreate at home.  After researching the different varieties of Lobster rolls, I chose this New England Lobster roll, or “lobster salad roll,” because it is so quick and easy to make with only a few simple ingredients and a homemade mayonnaise base. A fresh, thick hoagie roll is loaded with chunks of cold lobster meat and tossed in a creamy mayonnaise mixture. The addition of toppings like fresh lettuce and chives creates the most perfect crunch in every bite.

Working with lobster is easier than you think.  Boiling lobster only takes a few minutes and you can be eating a delicious classic lobster roll in no time at all!  For more detailed directions on how to prepare lobster tails check out The Best Lobster Tails.  These rolls became an instant family favorite that we just couldn’t get enough of!  Your family will go crazy over them too!

Ingredients in Lobster Rolls:

Just a few simple ingredients come together to make an no stress meal that is light and tasty.  Since it is tricky in Utah to find a whole lobster, I used 4 lobster tails to equal a pound.

  • Lobster tails: Select a lobster that feels heavy for its size.
  • Mayonnaise: Combines with the Dijon mustard to make a thick and creamy sauce.
  • Dijon mustard: Adds a bold kick of tangy spice.
  • Chives: Chopped chives add mild flavor similar to onion or garlic.
  • Salt and pepper: Used to season the meat to taste.
  • Hoagie rolls: This thick, soft bread holds up well to being loaded with sweet lobster and creamy sauce.
  • Optional: Bib lettuce: Adding lettuce to your roll will give the perfect fresh crunch to each bite.

How to Make a Lobster Roll:

A decadent lobster filled roll is quick and easy to make and is ready in no time!  Simply boil the lobster tail and remove the meat, then toss the meat with the seasonings and creamy mayonnaise and dijon mustard.  In under 15 minutes, you will be ready to build your roll!

  1. Cook Lobster: Bring a large pot to boil. Add the lobster tails and cook for 5-8 minutes until they turn red. Remove from the water and place in an ice bath for 5 minutes.
  2. Prepare Lobster: Remove the lobster from the ice bath and crack the shells and remove the meat. Cut into large chunks.
  3. Stir Lobster Mixture: In a medium sized bowl add the lobster, mayonnaise, Dijon Mustard, chives, and salt and pepper to taste.
  4. Assemble Rolls: Cut the hoagie rolls and add bib lettuce and stuff with lobster mixture. Sprinkle with paprika if desired.

Steps to make lobster rolls.

Tips for the BEST Lobster Rolls:

This lobster roll is a New England style roll.  Although there are many ways to build this unforgettable roll, I have gathered the BEST ideas and tips to help you make the perfect lobster roll. Your friends and family will rave about this insanely delicious sandwich!

  • Bread: Do not use hard bread, soft bread only!  Hot dog buns are common in many lobster roll recipes.
  • Serve with: Serve the lobster cold with favorites like potato salad, pasta salad, coleslaw, grilled corn, or mac and cheese.
  • Do not overcook lobster meat: If you cook the lobster meat too long, it will become chewy and tough.  Instead, stick to the recipe directions and use a meat thermometer to make sure your meat reaches 135-140 degrees.
  • Sauce: Spread the mayonnaise/mustard mixture directly on the bun in addition to or in place of mixing it together with the meat. Make your sandwich drip with the sauce or give it a lighter touch.  This versatile sandwich gives you control over how creamy your sandwich is.
  • Toasted bun: Butter and toast your bun before adding ingredients. The contrast of the cold lobster salad with the warm bread that has a buttery edge will be amazing!

Close up on finished lobster roll.

How to Make a Maine Style Lobster Roll:

Maine style lobster rolls differ from New England Style Lobster rolls because they are served warm and dripping with butter instead of a mayonnaise mixture.  So, instead of putting your lobster into an ice bath, carefully remove the meat from the shells after you boil or steam them.  Then, cut into large chunks and toss with melted butter.  Finally, serve them on a warm, toasted, buttery bun. Yum!

Can You Make Lobster Rolls Ahead?

Yes! Prepare the lobster meat and mayonnaise mixture ahead then refrigerate it for up to 4 days.  If you do not plan to use all the meat right away, the cooked lobster will remain good for 3-4 months in the freezer.   However, do not toss the meat in mayonnaise mixture before freezing.  Instead, freeze the meat separately.  Then, when you are ready to prepare your lobster roll, simply thaw the lobster in the refrigerator.  Once the meat is thawed, toss in the creamy sauce and build your sandwich!

Holding a finished lobster roll.

More Seafood Recipes:

Print

Easy Lobster Roll

An Easy Lobster Roll is a heavenly sandwich with a soft and chewy bun that's stuffed with cool, fresh lobster salad made from a sweet mayonnaise base.  Every bite is packed with crave-worthy flavor that is light and tasty!
Course Dinner, Main Course
Cuisine American
Keyword easy lobster roll recipe, lobster roll
Prep Time 15 minutes
Cook Time 10 minutes
Total Time 25 minutes
Servings 4 Rolls
Calories 295kcal
Author Alyssa Rivers

Ingredients

  • 4 lobster tails
  • 3 Tablespoons mayonnaise
  • 1 teaspoon dijon mustard
  • 2 tablespoons fresh chives chopped
  • salt and pepper
  • 4 hoagie rolls
  • optional: bib lettuce

Instructions

  • Bring a large pot to boil. Add the lobster tails and cook for 5-8 minutes until they turn red. Remove from the water and place in an ice bath for 5 minutes.
  • Remove the lobster from the ice bath and crack the shells and remove the meat. Cut into large chunks.
  • In a medium sized bowl add the lobster, mayonnaise, Dijon Mustard, chives, and salt and pepper to taste.
  • Cut the hoagie rolls and add bib lettuce and stuff with lobster mixture. Sprinkle with paprika if desired.

Nutrition

Calories: 295kcal | Carbohydrates: 33g | Protein: 16g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 85mg | Sodium: 641mg | Potassium: 127mg | Fiber: 1g | Sugar: 5g | Vitamin A: 65IU | Vitamin C: 1mg | Calcium: 60mg | Iron: 11mg

Homemade Strawberry Freezer Jam

Homemade Strawberry Freezer Jam is a sweet and chunky jam that you can make quickly and enjoy for up to a year!  Once you see how easy it is to make this strawberry jam, you will never buy it from a store again!

Use your Strawberry jam to top your homemade Keto Ice Cream or Stuffed French Toast.  The fresh strawberry flavor will really liven up anything you slather it on!

Strawberry freezer jam in a glass jar.

Homemade Strawberry Freezer Jam

I love strawberries! The hubs knows me well, and brought home a box of real North Carolina Strawberries. So, what do I do? Make strawberry jam of course! It was easy.  We got the recipe off a Pectin box and in less than 30 minutes we had sweet, delicious strawberry jam!

This is the best jam and this recipe made enough for me to fill five 8 ounce containers.  In just a few minutes I made plenty of jam to last my family an entire year!  The fresh ripe fruit keep their great color and bring summer to life in your kitchen no matter what season you are in.  This is a must try recipe that your family will love!

What you need to Make Strawberry Jam:

Only 5 simple ingredients to make the most amazing strawberry jam ever.  The sugar brings out the natural flavor of the fresh strawberries and the pectin will bind with the sugar to make a gel.  The diced strawberries and sweet gel are indescribably good together and you will be loading this jam on everything you make!

  • Ripe strawberries: Wash, remove stems, then crush.
  • Sugar: Adds sweetness and pulls out juice from strawberries.
  • Fruit pectin: I use Sure Jell; I don’t even think I’ve seen a different brand.
  • Water: To thin out the jam a bit.
  • Freezer-safe containers: 8 oz containers are the perfect size.

How to Make Homemade Jam:

Jam is something we all have in our freezers or refrigerator at all times.  So why not learn how to make it from scratch? Here are the simple steps to making the best jam you have ever tasted!

  1. Prepare containers: Wash and dry the freezer-safe containers then set aside.
  2. Mash Strawberries: With a potato masher or in a food processor, mash the berries, leaving some chunks then measure out 2 c. of the berries into a large bowl.
  3. Add sugar: Stir in exactly 4 c. sugar and allow to stand for 10 minutes.
  4. Boil Pectin then combine with strawberries: While the berries and sugar are co-mingling, whisk the pectin into 3/4 c. water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
  5. Store finished jam: Ladle the jam into the prepared containers, leaving about 1/2″ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5 8-oz. containers.

The process of blending strawberry freezer jam.

Tips for the BEST Homemade Strawberry Jam:

It is so easy to make this family favorite jam.  You will reap the benefits of the prep time for months and months!  Here are few extra tips and variations to use when making this sticky-sweet jam!

  • Pro tip: Don’t over mash strawberries because you want to keep the jam nice and chunky.
  • How to use homemade jam: Spread on toast, ice cream, milkshakes, as a fresh filling in thumbprint cookies, or in a crumb cake.
  • Variations: Swap out strawberries for blueberries, raspberries or peaches for other great jam flavors.
  • Shortcut: Use frozen fruit as a substitute for fresh fruit in this recipe. Just thaw to room temperature then follow recipe directions.
  • Storage: This jam will last in the freezer for up to a year. Once thawed it will last no more than one month in the refrigerator.  That is, if you don’t devour it all before then!

Upclose photo of the strawberry jam in a glass jar.

More Strawberry Jam Recipes:

Print

Strawberry Freezer Jam

Homemade Strawberry Freezer Jam is a sweet and chunky jam that you can make quickly and enjoy for up to a year!  Once you see how easy it is to make this strawberry jam, you will never buy it from a store again!
Course Appetizer, jam, Jelly
Cuisine American
Keyword freezer jam, homemade strawberry jam, strawberry freezer jam
Prep Time 15 minutes
Total Time 15 minutes
Servings 5 8 ounce jars
Calories 680kcal
Author Alyssa Rivers

Ingredients

  • 1 quart 2 cups crushed ripe strawberries, washed and stemmed
  • 4 cup sugar
  • 1 package fruit pectin I use Sure Jell; I don’t even think I’ve seen a different brand
  • 3/4 cup water
  • 8- ounce freezer-safe containers

Instructions

  • Wash and dry the freezer-safe containers and set aside.
  • With a potato masher or in a food processor, mash the berries, leaving some chunks. Measure out 2 cup of berries into a large bowl. Stir in exactly 4 cup sugar and allow to stand for 10 minutes.
  • While the berries and sugar are co-mingling, whisk the pectin into 3/4 cup water in a small saucepan. Stirring constantly, bring to a boil over high heat and stir for 1 minute. Remove from heat and stir into strawberry mixture for 3 minutes or until sugar is almost entirely dissolved.
  • Ladle the jam into the prepared containers, leaving about 1/2″ at the top for expansion. Top with lids and allow to stand for 24 hours at room temperature. Refrigerate for up to 3 weeks or freeze for 1 year. Makes 5, 8-oz. containers.

Video

Notes

Updated on August 8, 2020
Originally Posted on May 26, 2012

Nutrition

Calories: 680kcal | Carbohydrates: 175g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 6mg | Potassium: 290mg | Fiber: 4g | Sugar: 169g | Vitamin A: 23IU | Vitamin C: 111mg | Calcium: 30mg | Iron: 1mg

Homemade Apple Crumble

This easy recipe for an apple crumble is the best way to bring fresh crisp apples to the table!

In just a few simple steps (with ingredients you likely have on hand already), this delicious dessert will be ready to take to a party, picnic, or potluck.

Baked Apple in a white bowl topped with ice cream

What is a Crumble?

A crumble is fruit mixed with sweetened seasonings like cinnamon, allspice, cloves, sugar and a bit of flour or cornstarch for thickening.

CRUMBLE TOPPING

This crumble topping differs from that of an apple crisp or apple cobbler.

  • Apple Cobbler is more of a cake-like or biscuit-like topping depending on the recipe.
  • Apple crisp contains oats and nuts.
  • In our family, apple crumble (as in this recipe) is made with a simple streusel topping made of butter, flour, sugars, and spices.

Apples on a cutting board to make Apple Crumble

Apples for Baking

Granny smith apples tend to hold up well to baking and we love the tart flavor. While any apple will work, some apples can become mushy or almost bake into an applesauce-like consistency.

The best apples for baking are Granny Smith, Honeycrisp or Gala.

Add berries or even pears to your apples for a great twist.

Apple crumble topping in a glass bowl with a pastry blender

How to Make Apple Crumble

Sometimes simple is best when it comes time to make dessert, especially when it takes just 3 steps!

  1. Place toppings in a bowl and cut with a pastry cutter until it begins to stick together as you mix it. Refrigerate while preparing apples.
  2. Toss apples with sugar, flour, and cinnamon in a greased casserole dish.
  3. Sprinkle topping on and bake according to recipe below.

Baked Apple in a white casserole dish on a wood board

Tips for Success

  • No pastry cutter? Just cut with two butter knives in a criss-cross motion across the topping.
  • Use cold butter in this recipe and mix the topping until it starts to stick together and form larger pieces.
  • Refrigerate the topping while prepping the apples, this helps keep it from melting and keeps it crumbly.
  • Use firm apples so they don’t lose their shape and become mushy while baking.  Overbaking can cause mushy apples.
  • Adding nuts or granola makes the crumble extra crunchy.

Amazing Apples

Did your family love this Apple Crumble? Be sure to leave a rating and a comment below! 

Baked Apple in a white bowl topped with ice cream

Apple Crumble

This Apple Crumble is full of fresh fruit, perfect for a backyard BBQ dessert!
Course Dessert
Cuisine American
Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Servings 6 servings
Calories 409
Author Holly Nilsson

Ingredients

  • 6 cups apples peeled and chopped, 1" pieces
  • ¼ cup sugar
  • 2 tablespoons flour
  • 1 teaspoon cinnamon or apple pie spice

Crumble Topping

  • 1 cup flour
  • cup white sugar
  • cup brown sugar packed
  • ½ teaspoon cinnamon
  • teaspoon ground ginger
  • ¼ teaspoon salt or to taste
  • ½ cup unsalted butter cold, cut into cubes

Instructions

  • Preheat oven to 375°F.
  • Place all topping ingredients in a medium bowl. Use a pastry cutter to cut in butter until the mixture starts to stick together, about 3 minutes. Place in the fridge while preparing the apples.
  • Place apples in a 2qt baking dish and toss with sugar, flour, and cinnamon.
  • Sprinkle topping over top and bake 35-40 minutes or until golden and apples are soft.
  • Serve warm with ice cream.

Notes

Use cold butter in this recipe and mix the topping until it starts to stick together and form larger pieces.
Refrigerate the topping while prepping the apples, this helps keep it from melting and keeps it crumbly.
Use firm apples so they don't lose their shape and become mushy while baking.  Overbaking can cause mushy apples.
Adding nuts or granola makes the crumble extra crunchy

Nutrition

Calories: 409 | Carbohydrates: 67g | Protein: 3g | Fat: 16g | Saturated Fat: 10g | Cholesterol: 41mg | Sodium: 104mg | Potassium: 172mg | Fiber: 4g | Sugar: 44g | Vitamin A: 540IU | Vitamin C: 6mg | Calcium: 29mg | Iron: 1mg
Apple Crumble in a baking dish with writing

Creamy Mushroom Tagliatelle

Every home cook needs to have a mushroom pasta sauce recipe in their recipe box!

This homemade version is super rich and super creamy and the perfect addition to a tagliatelle pasta! A perfect Meatless Monday dinner and a great lunch the next day at school or work, if there is any left!

Creamy Mushroom Tagliatelle in the pan

What is Tagliatelle?

Tagliatelle are long, flat ribbons of pasta that are almost identical to fettucine in color, width, and length (they can vary slightly in thickness).

Tagliatelle comes from a different region in Italy than fettucine does, so even though the names are different they can be used interchangeably. However, tagliatelle does sound a little fancier, doesn’t it?

ingredients to make Creamy Mushroom Tagliatelle

Mushroom Pasta Ingredients

WINE
Wine adds richness and flavor to the dish. Be sure to let it simmer so the alcohol can cook out. You can switch out the white wine for a deep burgundy or Bordeaux when deglazing the pan if you’d prefer.

PASTA
If tagliatelle or fettuccine aren’t handy, penne, rotini, or orecchiette pasta will do just fine! Look for heftier shapes of paste that the sauce can cling to.

MUSHROOMS
Get creative with the mushrooms! Choose shiitakes, or porcini, or even thin slices of portobellos. If you have dried mushrooms, they can be rehydrated and added to this recipe as well!

Creamy Mushroom Tagliatelle in the pan adding seosonings

How to Make Mushroom Tagliatelle

  1. Saute onions & mushrooms. Add the garlic & cook until fragrant. Deglaze the pan with wine.
  2. Add cream and cream cheese. Simmer until thickened.
  3. Toss with pasta and serve.

Tips for Success

  • Cook the pasta until it is just al dente since it will continue to cook when it’s added back to the pan.
  • Deglazing the pan is a very important step. Simply scrape the bits from the bottom of the pan while stirring in the wine, those little bits = big flavor!
  • Using room temperature cream cheese will make it easier when it is time to blend with the cream and other cheeses.

Creamy Mushroom Tagliatelle in a white bowl with bread behind

Storing Creamy Mushroom Tagliatelle

Keep mushroom tagliatelle in an airtight container in the fridge for up to 4 days.

To reheat, add a little cream or milk to the pan and gently stir the pasta until steaming hot. Refresh with salt and pepper and enjoy!

Serve alongside cheesy garlic breadsticks and some roasted tomatoes. Don’t forget a nice glass of red wine! Sounds like a

Easy Weeknight Pasta Dishes

  • Did you love this Creamy Mushroom Tagliatelle? Be sure to leave a rating and a comment below! 

    Creamy Mushroom Tagliatelle in a white bowl with bread behind

    Creamy Mushroom Tagliatelle

    Mushroom pasta sauce on a bed of tagliatelle, this dish is sure to impress the whole family!
    Course Dinner, Entree, Main Course, Pasta
    Cuisine American
    Prep Time 10 minutes
    Cook Time 25 minutes
    Total Time 35 minutes
    Servings 4 servings
    Calories 596
    Author Holly Nilsson

    Ingredients

    • 8 ounces tagliatelle or long pasta such as linguine
    • ½ onion small, diced
    • 8 ounces mushrooms brown or white, sliced
    • 1 tablespoon olive oil
    • 2 cloves garlic minced
    • ½ cup white wine
    • 1 ⅓ cup heavy cream
    • 4 ounces cream cheese
    • ½ cup Parmesan cheese grated, divided
    • salt and pepper to taste
    • fresh parsley for garnish

    Instructions

    • Cook pasta according to package instructions. Drain, reserve 1 cup of pasta water.
    • In a large skillet, saute onion and mushrooms in olive oil until softened, about 5 minutes. Add garlic and cook until fragrant, about 1 minute.
    • Add the wine to deglaze and loosen any bits off the pan and simmer until the wine has almost evaporated, about 3-4 minutes.
    • Add the cream and cream cheese and stir until smooth. Simmer 5 minutes or slightly reduced and thickened. Stir in the pasta and half of the parmesan cheese. Toss to combine adding a little bit of the reserved pasta water if needed (you may not need all of it). Season with salt and pepper to taste.
    • Garnish with remaining cheese and parsley if desired.

    Notes

    Any kind of mushrooms can be used in this recipe (add extra if you'd like).
    You may or may not need all of the pasta water.

    Nutrition

    Calories: 596 | Carbohydrates: 47g | Protein: 17g | Fat: 36g | Saturated Fat: 20g | Cholesterol: 153mg | Sodium: 285mg | Potassium: 436mg | Fiber: 3g | Sugar: 4g | Vitamin A: 1198IU | Vitamin C: 3mg | Calcium: 229mg | Iron: 2mg
    Creamy Mushroom Tagliatelle with a title
    close up of Creamy Mushroom Tagliatelle with a title
    Creamy Mushroom Tagliatelle in a pan with writing

     

    ingredients to make Creamy Mushroom Tagliatelle with writing and the finished dish

Chicken Margherita (Grill or Stove Top!)

Chicken Margherita is tender and flavor packed grilled chicken that is smothered with mozzarella, pesto, and juicy cherry tomatoes. Liven up dinnertime with this restaurant quality meal that’s quick and easy to make at home!

Impressive and high-quality food doesn’t have to be stressful to prepare.  For more simple but delish grilled chicken try Grilled Barbecue Chicken, Grilled Key Lime Chicken, and Grilled Honey Mustard Chicken.

Chicken Margherita in a skillet.

Chicken Margherita (Grill or Stove Top!)

Chicken Margherita can be grilled outdoors or inside on a kitchen stove top.  Either way you choose to cook it, the chicken will turn out tender and juicy.  Every bite will explode with flavors from the tangy and slightly sweet and salty marinade.  The ooey gooey cheese and the juicy tomatoes add the perfect textures to the soft chicken.  Then, the nutty pesto balances the sweeter tastes and brings a rich garlic flavor.  Altogether, it is colorful and delicious, and best of all, easy to prepare at home!

This is a huge hit meal that features the best chicken ever!  It is so tender and tasty!  Make this chicken in bulk to save yourself time because you will crave it often!  There will be no leftovers since every bite is simply heavenly!  So, double or triple the recipe and store some for last minute dinners from the freezer.  You will use this chicken again and again because your family will rave over it.   It is a tried and true family meal you don’t want to miss!

Chicken Margherita Ingredients:

Common items that you may already have on hand fill this ingredient list.  They combine together to create a perfectly balanced dinner that is both colorful and delish!

  • Balsamic vinegar: Tenderizes the meat because of the acidity and adds a sweet, tangy flavor.
  • Honey: Whisk into the marinade to adds sweetness to the chicken.
  • Garlic: About 3 cloves minced will add just the right amount of garlic.
  • Olive oil: The base of the marinade. It that helps bring the flavors all throughout the chicken and keep it moist while grilling.
  • Italian seasoning: The perfect blend of seasoning.
  • Salt and pepper: To taste.
  • Chicken: Boneless, skinless breasts are easiest on the grill.
  • Mozzarella cheese: Sliced ooey gooey cheese covers the chicken.
  • Basil pesto: Tops the chicken with a nutty basil and garlic flavor.
  • Cherry tomatoes: Sliced and loaded on top of the chicken for color and taste.
  • Basil: Freshly chopped for garnish to create a nice presentation.

Let’s Cook Some Chicken!

A 5-star meal is easy to achieve with this simple to follow recipe.  Whisk together a tangy marinade and allow your chicken to soak in the flavor.  Then, toss it on a hot grill, smother it with amazing toppings, and you will have a professional looking dinner ready to serve!

  1. Whisk together marinade: In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  2. Grill Instructions: Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese, pesto, tomatoes and chopped basil.
  3. Skillet Instructions: In a medium-sized skillet over medium-high heat, discard the marinade and reserve 1/4 cup and add the chicken to the skillet. Cook on each side for 3-4 minutes or until chicken is cooked to 165 degrees. Add the reserved marinade and cook until the sauce reduces. Top with mozzarella cheese, pesto, tomatoes and chopped basil.

Steps to make Chicken Margherita.

Variations of Chicken:

Chicken Margherita variations are reminiscent of flavors found in caprese sandwiches, salads, and skewers.  Build this grilled chicken into a thick layered sandwich like this Basil Pesto Chicken Sandwich or turn it bite sized and serve on a skewer.  Load it on top of fresh pasta, bruschetta, gnocchi, or a homemade zucchini pizza crust. There are endless possibilities, but here are a few more to try:

  • Sauce: Make your own homemade pesto when possible because the flavor is just so much better!  Store-bought will also work well if you are in a rush.  Or swap the pesto sauce entirely, and replace it with a marinara sauce if that’s what you have on hand.
  • Tomato: Although cherry tomatoes are my first choice because of their convenient size, use any tomato and dice it into bite size for topping the chicken.
  • Marinade: My absolutely perfect chicken marinade also works well with this chicken if you prefer to use it instead.
  • Serve with: Baked Zucchini Fries, 10 Minute Pesto Pasta, green beans, garlic mashed potatoes, or Sauteed Garlic Asparagus with Bacon.

Can You Make Ahead Margherita Chicken?

The best part of this meal is how quick and easy it is to prepare and how impressively delicious it is!  It is simple to make ahead and store for an effortless weeknight meal.  Store the chicken separately from the toppings and build just prior to serving.

  • Refrigerated: Cooked chicken breasts will remain safe to eat for 3-4 days if stored in an airtight container and kept in the refrigerator.
  • Frozen: For the best quality chicken, do not freeze more than 4 months.
  • Thaw: Thaw in the refrigerator overnight and use within 3 days. Or thaw in cool water and use immediately.

Chicken Margherita on a white plate.

More Savory Chicken Recipes:

Print

Chicken Margherita

Chicken Margherita is tender and flavor packed grilled chicken that is smothered with mozzarella, pesto, and juicy cherry tomatoes. Liven up dinnertime with this restaurant quality meal that's quick and easy to make at home!
Course Dinner, Main Course
Cuisine American
Keyword chicken margherita, chicken margherita recipe, margherita chicken
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings 4 Chicken Pieces
Calories 512kcal
Author Alyssa Rivers

Ingredients

  • 3/4 cup balsamic vinegar
  • 1/4 cup honey
  • 3 cloves garlic minced
  • 2 Tablespoons olive oil
  • 2 teaspoons italian seasoning
  • 1/2 teaspoon salt
  • 1/4 teaspoon pepper
  • 4 boneless skinless chicken breasts
  • 4 slices mozzarella cheese
  • 1/2 cup basil pesto
  • 1/2 cup cherry tomatoes sliced
  • 1/4 cup fresh chopped basil

Instructions

  • In a medium sized bowl whisk the balsamic vinegar, honey, garlic, olive oil, Italian seasoning, and salt and pepper. Add the chicken breasts and coat. Marinate for 30 minutes.
  • Meanwhile, in a small bowl add the avocado, tomato, basil and salt and pepper to taste. Set aside.

On the grill:

  • Heat the grill to medium high heat. Grill the chicken on each side about 6 minutes or until cooked throughout and no longer pink. Top with mozzarella cheese, pesto, tomatoes and chopped basil.

On the Stove Top:

  • In a medium-sized skillet over medium-high heat, discard the marinade and reserve 1/4 cup and add the chicken to the skillet. Cook on each side for 3-4 minutes or until chicken is cooked to 165 degrees. Add the reserved marinade and cook until the sauce reduces. Top with mozzarella cheese, pesto, tomatoes and chopped basil.

Nutrition

Calories: 512kcal | Carbohydrates: 31g | Protein: 32g | Fat: 28g | Saturated Fat: 7g | Cholesterol: 97mg | Sodium: 904mg | Potassium: 566mg | Fiber: 1g | Sugar: 26g | Vitamin A: 958IU | Vitamin C: 6mg | Calcium: 232mg | Iron: 2mg

 

Breakfast Tacos – Ready in 20 Minutes!

Breakfast tacos are an easy morning favorite! Soft flour or corn tortillas are filled with fluffy scrambled eggs, bacon, cheese, and all of our favorite taco toppings! 

Add in your own favorite parts of breakfast like sausage or onions and tuck them into warmed tortillas!

2 breakfast tacos folded with garnish on top and tacos in the background

Favorite Quick & Easy Breakfast

It’s a crowd-pleaser! Grown-ups and kids alike love tacos! And what better way to start the day than with breakfast tacos?

These can be made in advance and popped into a lunchbox or backpack to be eaten on the way to work or school or quickly reheated throughout the week!

Economical? You bet! Eggs and cheese are not only easy on the budget, but super filling and nutritious!

ingredients to make breakfast tacos

Ingredients/Variations

The breakfast basics are all here in this recipe!

EGGS
Use whole eggs but use carton egg whites or even egg substitute if that’s what you prefer!

MEAT
Bacon slices are added to this recipe, but you could also use breakfast sausage or leftover ham!

eggs and pepper in a pan to make breakfast tacos

CHEESE
Sharp cheddar is my favorite, but any cheese will work great. Try Mozza, Monterey Jack, or crumbled cotija!

TORTILLAS
Warm corn or flour tortillas are used to wrap up all those eggs, cheese & bacon into a taco!

VARIATIONS The sky is the limit when it comes to add-ins and toppings!

      • Add-ins: Diced veggies, tomatoes, black olives, sliced jalapenos, cooked hashbrowns, or sliced green onions!
      • Toppings: Guacamole, cilantro, shredded lettuce, pico de Gallo, diced onions, pineapple or mango salsa, and more cheese!

close up of breakfast tacos with salsa and sour cream on top

How to Make Breakfast Tacos

One of the reasons why breakfast tacos are so popular is because they are so easy to make!

  1. Keep corn or flour tortillas warm in aluminum foil.
  2. Cook eggs until they are just barely cooked, and still shiny. Top with cheese.
  3. Top with bacon, sour cream, and salsa, then wrap!

PRO TIP: Freeze extra scrambled eggs to use for future breakfast tacos! Place scrambled eggs, bacon, and cheese in a zippered bag with the date on it and freeze for up to one month! Easy to thaw and reheat in the microwave and add to fresh tortillas or even serve with toast!

Yummy Breakfast Recipes

 Did you love these Breakfast Tacos? Be sure to leave a rating and a comment below! 

close up of a folded breakfast taco

Breakfast Tacos

Breakfast Tacos are perfect to make ahead for a quick breakfast on those busy mornings!
Course Breakfast
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 4 servings
Calories 550
Author Holly Nilsson

Ingredients

  • 8 eggs
  • 1 tablespoon milk
  • 1 tablespoon butter
  • ¼ cup finely diced bell pepper
  • 2 green onions sliced, whites and greens divided
  • 1 cup sharp cheddar cheese
  • 6 slices bacon cooked and crumbled
  • 8 small corn or flour tortillas warmed
  • ¼ cup sour cream
  • ¼ cup salsa

Instructions

  • Whisk eggs and milk with salt and pepper to taste.
  • Heat tortillas according to package directions. Wrap in foil to keep warm.
  • Melt butter in a non-stick skillet over medium heat. Add the whites of the green onions and the bell peppers. Cook until tender, about 3 minutes.
  • Add eggs and scramble until set but still shiny.
  • Divide eggs over tortillas. Sprinkle cheese over top and cover for 1 minute to allow cheese to melt (or broil 1 minute if desired).
  • Top with crumbled bacon, sour cream, salsa and desired toppings.
  • Serve immediately.

Notes

To make ahead, prepare as directed using flour tortillas. Wrap individually and refrigerate up to 4 days. Reheat in the microwave.
To Freeze: Wrap in foil and place foil-wrapped tacos in a freezer bag.
Defrost tacos in the fridge overnight. To reheat add to a plate, cover with a paper towel and reheat about 1 ½ -2 minutes if defrosted. Microwaves can vary so be sure to check your tacos to ensure they're heated through.

Nutrition

Calories: 550 | Carbohydrates: 26g | Protein: 26g | Fat: 38g | Saturated Fat: 17g | Cholesterol: 394mg | Sodium: 695mg | Potassium: 378mg | Fiber: 4g | Sugar: 2g | Vitamin A: 1013IU | Vitamin C: 1mg | Calcium: 320mg | Iron: 3mg
3 breakfast tacos with writing
breakfast tacos with garnish and a title
open breakfast tacos with writing
breakfast tacos open with garnish on top with a photo of the finished folded breakfast tacos and writing

7 Day Healthy Meal Plan (Aug 10-16)

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

7 Day Healthy Meal Plan collage

7-Day Healthy Meal Plan

I hope everyone is doing well this week! As many of you know, I live in Long Island NY, and we were hit pretty hard from tropical storm Isaias. We had some property damage and have been out of power since. I am thankful we are all OK, but I am asking for patience this week as my internet accessibility is pretty much non existent at this time. Crossing fingers that the electricity is back on soon, I know there are so many without!
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