Homemade Acai Bowl {just 4 ingredients!}

An Acai Bowl is a quick and healthy breakfast or afternoon snack!

To make just prepare the smoothie base and top with your favorite ingredients. Ready in 10 minutes, it’s quick and easy and oh so delicious!

An acai bowl topped with bananas, granola, and berries.

What is an Acai Bowl?

Acai is the mashed fruit of the acai palm that comes from Brazil. The pulp makes a great base for smoothies and acai is packed with antioxidants, vitamins, minerals, fiber, and protein. And that’s just the acai!

Acai bowls are low in sugar (depending on your choice of toppings and add-ins) and make for a great alternative to processed dairy desserts.

Acai berries also have a pretty unique nutritional profile for a fruit, they are low in sugar and higher in healthy fats. Which is why an acai bowl fills you up for much longer than a traditional smoothie bowl.

Acai powder

Ingredients & Variations

ACAI To get that deep purple color you can use frozen acai packets (above left in the image) or acai powder. You can find frozen Acai in almost any grocery store. It’s often with the frozen fruit or with the organic or healthier items.

For this recipe, we used one frozen acai packet which is approximately 2 tablespoons of acai powder.

LIQUID I use apple juice most often but any fruit juice or milk (even dairy free milk) is great. You may need to add more or less dairy based on your blender.

TOPPINGS Now for the fun part! You can top your Acai Bowl with almost anything. For fun family breakfst, build a DIY Acai Bowl Bar and put out small bowls of all of these incredible toppings!

      • Berries: strawberries, blueberries, raspberries, blackberries
      • Melon chunks: cantaloupe, honeydew, watermelon
      • Nuts: walnuts, pecans, pistachios
      • Seeds: chia, hemp, flax, sunflower, pumpkin
      • Other: bananas, granola, honey

Açai bowl ingredients in a blender.

How to Make Acai Bowl

This recipe is a delicious and nutritious breakfast option that is ready in just a few minutes!

  1. Prepare a smoothie base in a blender and blend until smooth.
  2. Pour the smoothie base into a bowl (or a large glass) and add desired toppings.
  3. Sprinkle nuts or seeds on top and drizzle on some honey or blue agave syrup, if desired.

Smoothie being prepared in a blender.

For a creamier version, blend in with some vanilla or plain-flavored yogurt. For a dairy free version, skip the yogurt.

Packed with delicious ingredients, this acai bowl, tropical mango smoothie, or easy overnight oats are great breakfast options for busy mornings!

Healthy and Delicious Smoothies

Did you love this Acai Bowl? Be sure to leave a rating and a comment below and let us know what your favorite toppings are!

Print

Acai Bowl

This recipe is great for quick and healthy breakfast or afternoon snack!  Just prepare the smoothie base and top with your favorite ingredients.
Course Breakfast, Snack
Cuisine American
Prep Time 10 minutes
Cook Time 0 minutes
Total Time 10 minutes
Servings 1 bowl
Calories 404
Author Holly Nilsson

Ingredients

  • 1 frozen banana
  • 1 cup frozen berries
  • 3.5 oz frozen Acai packet
  • 1/2 cup apple juice or milk, or as needed to blend
  • 1/2 cup vanilla yogurt optional

Instructions

  • Break up the acai packet into chunks and put it in the blender.
  • Add remaining ingredeints and blend until smooth adding more liquid if needed.
  • Pour into a bowl and top with toppings. Serve immediately.

Notes

For a creamier smoothie bowl, add extra vanilla or plain yogurt. For a diary free version this can be made without yogurt.
The liquid in this recipe can be substituted for any kind of milk (or non-dairy milk) or any kind of juice.
Depending on your blender, you may need to add more liquid and/or stop the blender and give it a stir. There are countless options, here are some of the top rated ones blenders.
This recipe uses acai packets but if you have only the powder, you can add 2 tablespoons in place of the packet. 
Optional Toppings
  • Sliced banana
  • Fresh Berries
  • Granola
  • Honey
Other topping ideas: coconut, chia seeds, chopped nuts (almonds, macadamia nuts, pecans), flax seed, fruits such as mango/kiwi/pineapple.
Nutritional information does not include optional toppings.

Nutrition

Calories: 404 | Carbohydrates: 89g | Protein: 9g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 6mg | Sodium: 93mg | Potassium: 900mg | Fiber: 7g | Sugar: 66g | Vitamin A: 326IU | Vitamin C: 18mg | Calcium: 247mg | Iron: 1mg
Acai bowl topped with bananas, berries, and granola.
Acai bowl topped with bananas, berries, and granola.
Acai bowl topped with bananas, berries and granola.

14-Day Healthy Meal Plan (April 6-19)

A free 14-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

A free 14-day, flexible weight loss meal plan including breakfast, lunch and dinner and a shopping list. All recipes include calories and updated WW Smart Points.

14-Day Healthy Meal Plan

We are providing 2 WEEKS of breakfast, lunch and dinner. All meals in this 2-week plan are easy to follow, have few ingredients and utilize LOTS of pantry items.

Hi there. I’m Danielle Hazard (@true-eats on IG and True Eats on Facebook), and I’ve had the pleasure of working with Gina for the past 5 + years, helping with weekly meal planning, recipe development and testing, and cooking tips for all things Skinnytaste.

WHAT a crazy time we are living through, right?!?! Here, in California, we are only allowed to leave our home to shop for essentials until further notice. Also, experts recommend we shop for 2 weeks of groceries at a time to limit trips. That being said, Gina and I thought it would be a good idea to create a meal plan to work around these restrictions to make meal planning easier for YOU. What’s different this week?

The Details…

We are providing 2 WEEKS of breakfast, lunch and dinner. All meals in this 2-week plan are easy to follow, have few ingredients and utilize LOTS of pantry items. Since most are required to work from home AND kids are out of school, we’re feeding our loved ones at home ALL DAY. So, rather  than sticking to our usual weekday breakfast and lunches for one, we’ve chosen recipes, for all meals, that feed 4. If you’re feeding fewer people, share with friends or neighbors or freeze leftovers for the coming weeks. Alternatively, you can buy less and adjust the recipes as needed.

If you can’t get certain ingredients or are only allowed to buy a limited amount (here in San Diego, it’s eggs and beans), feel free to move things around in the plan until you can get what you need. Or, just sub something simple like your favorite cereal or open-faced sandwich. As always, the meal plans have PLENTY of wiggle room for you to add snacks (I love apples or bananas with peanut butter, a hand full of mixed nuts, hummus and veggies or light microwave popcorn), coffee, beverages, dessert, wine, etc.

If you’ve got kids at home, check out these kid-friendly snacks:

To satisfy your sweet tooth without breaking your (calorie) bank, check out these EASY dessert options with few ingredients:

Just don’t forget to add them to your completely comprehensive grocery lists, which are also included below. For those hard-to-find ingredients, Amazon is my go-to. Just be aware that shipping times may be longer than usual because of increased demand.

Last but not least, here are some additional tips to help maximize your ingredients and limit waste, especially during this CRAZY time:

  • Buy whole produce (rather than pre-cut): Pre-cut produce is really convenient but moisture tends to develop quickly, which causes it to spoil more rapidly.
  • Wash your produce before putting it away. It’s just as important to dry it well with a clean towel or just air dry. Excess moisture (especially in delicate produce such as berries or cut lettuce) can cause pre-mature spoilage.
  • Freeze any meat you aren’t going to cook within a few days of purchasing. Make sure to safely defrost it as needed. HERE are for some food safety tips from the USDA.
  • Buy potted herbs when possible. That way, you can use a little as you need it. If you do buy fresh cut herbs, check out THESE tips from The Kitchn for storing and extending their life.
  • If you don’t have fresh herbs on hand, you can, in general, substitute 1 teaspoon dry for every 1 tablespoon fresh.
  • If you are missing an ingredient, check out THIS great ingredient substitution list from America’s Test Kitchen.

We’ve included some Easter/Passover favorites on Sunday so please STAY HOME and help flatten that curve!

(Side note: if you are keeping Kosher for Passover, I found THIS great database to help you find foods that fit the bill)

We hope you are all safe and well! Happy Cooking!

WW has changed their plan to now include a Blue, Purple and Green Plan. All the recipes on my blog are updated for the Blue plan. I’ve been updating all my recipes (over 2000) and have completed 2019 with the other two colors, and I am working my way down so please be patient.

Lastly, if you’re on Facebook join the Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Also, if you don’t have the Skinnytaste Meal Planner, now would be a great time to get one to help you stay on track! There was a print error last year, but it’s perfect now! You can order it here!

Week 1 (April 6-12)

MONDAY (4/6)
B: Banana Bread Muffin in a Mug (2B 2G 2P) (recipe x 4) and ½ cup blueberries (0B 0G 0P)
L: Chickpea Egg Salad (2B 13G 2P)
D: Lighter Baked Macaroni and Cheese (10B 10G 6P) with a green salad* (1G 1B 1P)
Totals: WW Points 15B 26G 11P, Calories 875**

TUESDAY (4/7)
B: Strawberry Peanut Butter Swirl Smoothie Bowls (7B 7G 7P) (recipe x 2)
L: LEFTOVER Lighter Baked Macaroni and Cheese (10B 10G 6P) with 10 baby carrots (0B 0G 0P)
D: Crock Pot Chicken Taco Chili Recipe (0B 5G 0P) with 2 tablespoons cheddar cheese (2B 2G 2P) and 1 ounce
avocado (1B 1G 1P)

Totals: WW Points 20B 25G 16P, Calories 884**

WEDNESDAY (4/8)
B: Banana Bread Muffin in a Mug (2B 2G 2P) (recipe x 4) and a pear (0B 0G 0P)
L: Mayo-less Tuna Macaroni Salad (6B 6G 6P) (recipe x 2) and an orange (0B 0G 0P)
D: LEFTOVER Crock Pot Chicken Taco Chili Recipe (0B 5G 0P) with 2 tablespoons cheddar cheese (2B 2G 2P) and 1
ounce avocado (1B 1G 1P)

Totals: WW Points 11B 16G 11P, Calories 862**

THURSDAY (4/9)
B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) and 1 cup whole strawberries (0B 0G 0P)
L: Air Fryer Chicken Nuggets (3B 5G 3P) with 2 tablespoons ketchup (2B 2G 2P) and an apple (0B 0G 0P)
D: Pasta Fagioli Soup (5B 7G 5P)

Totals: WW Points 13B 21G 13P, Calories 885**

FRIDAY (4/10)
B: 2 scrambled eggs (0B 4G 0P), 1 slice whole grain toast (3B 3G 3P) and 1 cup whole strawberries (0B 0G 0P)
L: Quickest Cast-Iron Thin Crust Pizza (4B 4G 4P) (recipe x 2) with 10 baby carrots (0B 0G 0P)
D: Tuscan White Beans with Spinach, Shrimp and Feta (2B 7G 2P) with ½ cup brown rice (3B 3G 0P)

Totals: WW Points 12B 21G 9P, Calories 840**

SATURDAY (4/11)
B: Maple-Cinnamon Banana-Pear Baked Oatmeal with Walnuts (6B 6G 4P)
L: Loaded Baked Potato Soup (5B 6G 4P)
D: ORDER IN!

Totals: WW Points 11B 12G 8P, Calories 425**

SUNDAY (4/12)
B: Hot Cross Buns (7B 8G 7P) with an orange (0B 0G 0P)
L: Crustless Ham and Cheese Quiche (5B 6G 5P) with 1 ½ cups mixed greens (0B 0G 0P) and 1 tablespoon light
vinaigrette (1B 1G 1P)
D: Braised Brisket with Potatoes and Carrots (9B 10G 6P) with String Beans with Garlic and Oil (2B 2G 2P)

Totals: WW Points 24B 27G 21P, Calories 943**

*Green salad includes 5 cups mixed greens, ½ cup each: diced tomato, carrots, cucumber, and 2 scallions with ¼ cup light vinaigrette.

Week 2 (April 13-19)

MONDAY (4/13)
B: 4-Ingredient Flourless Banana Nut Pancakes (4B 6G 3P) (recipe x 4)
L: BBQ Chicken Quesadilla (5B 7G 6P) (recipe x 4) with 10 baby carrots (0B 0G 0P)
D: Easiest Pasta and Broccoli Recipe (8B 8G 8P)

Totals: WW Points 17B 21G 17P, Calories 957*

TUESDAY (4/14)
B: ¾ cup plain nonfat plain Greek yogurt (0B 2G 0P), 1 teaspoon honey (1B 1G 1P), ½ apple (chopped) (0B 0G 0P),
pinch cinnamon
L: 6 Triscuits (3B 3G 3P), 6 slices salami (4B 4G 4P), 1 ounce sliced pepper jack cheese (3B 3G 3P) and a pear (0B 0G
0P)
D: Embarrassingly Easy Crock Pot Salsa Chicken Thighs (2B 2G 2P) (recipe x 2) with 2 corn tortillas (3B 3G 3P), 2
tablespoons shredded cheese (2B 2G 2P), ¼ cup chopped lettuce (0B 0G 0P) with Cilantro Lime Cauliflower “Rice”
(1B 1G 1P)

Totals: WW Points 19B 21G 19P, Calories 1,030*

WEDNESDAY (4/15)
B: PB & J Smoothie (9B 9G 9P) (recipe x 4)
L: LEFTOVER Embarrassingly Easy Crock Pot Salsa Chicken Thighs (2B 2G 2P) over 2 cups chopped romaine (0B 0G
0P), ¼ cup corn (0B 0G 0P), 2 tablespoons shredded cheese (2B 2G 2P), and ¼ cup salsa (0B 0G 0P)
D: One Pot Spaghetti and Meat Sauce (8B 8G 4P) with a green salad** (1B 1G 1P)
Totals: WW Points 22B 22G 18P, Calories 970*

THURSDAY (4/16)
B: ¾ cup plain nonfat plain Greek yogurt (0B 2G 0P), 1 teaspoon honey (1B 1G 1P), ½ apple (chopped) (0B 0G 0P),
pinch cinnamon
L: 6 Triscuits (3B 3G 3P), 6 slices salami (4B 4G 4P), 1 ounce sliced pepper jack cheese (3B 3G 3P) and a pear (0B 0G
0P)
D: Inside Out Turkey Cheeseburgers (8B 3G 8P) with Skinny Garlic Parmesan Fries (6B 6G 2P) (recipe x 4)

Totals: WW Points 25B 22G 21P, Calories 1,108*

FRIDAY (4/17)
B: PB & J Smoothie (9B 9G 9P) (recipe x 4)
L: Chickpea Tuna Salad (0B 8G 0P) (recipe x 2)
D: Air-Fryer Salmon with Maple Soy Glaze (2B 7G 2P), ¾ cup brown rice (5B 5G 0P) and Sautéed Brussels Sprouts
(1B 1G 1P)

Totals: WW Points 17B 30G 12P, Calories 1,033*

SATURDAY (4/18)
B: Easy Bagel Recipe (3B 4G 3P) (recipe x 2) with 2 tablespoons light cream cheese (3B 3G 3P) and an orange (0B
0G 0P)
L: Chicken and Lentil Soup (1B 5G 1P)
D: ORDER IN!

Totals: WW Points 7B 12G 7P, Calories 549*

SUNDAY (4/19)
B: LEFTOVER Easy Bagel Recipe (3B 4G 3P) (recipe x 2) with 2 tablespoons light cream cheese (3B 3G 3P) and an
orange (0B 0G 0P)
L: LEFTOVER Chicken and Lentil Soup (1B 5G 1P)
D: 2 Vegetarian Butternut Squash and Black Bean Enchiladas (6B 6G 6P) with ½ cup corn (0B 0G 0P)

Totals: WW Points 13B 18G 13P, Calories 997*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate
your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.

**Green salad 5 cups romaine, ½ cup each: diced tomato, carrots, cucumber, and 2 scallions with ¼ cup light vinaigrette.

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Lentil Chili {A Hearty, Budget-Friendly Meal!}

Lentil Chili with bread

Homemade Lentil Chili is a hearty, budget-friendly meal that is ready in under an hour! 

Lentils, canned tomatoes and beans, fresh bell pepper and a handful of spices are simmered on the stovetop to create this delicious chili dish.

Lentil Chili in white bowls garnished with shredded cheese and cilantro.

Simple Pantry Ingredients

This homemade lentil chili recipe is foolproof. It uses simple, inexpensive ingredients that are most likely in the pantry already, and can be on the table in less than an hour to feed that hungry crowd!

Just toss ingredients in a pot on the stove, and simmer until flavors blend together!

Ingredients to make Lentil Chili

Ingredients/Variations

This lentil chili recipe uses ingredients that are probably already in the pantry!

LENTILS Brown lentils are added to this chili, but yellow, red or green will work perfectly too. You can also add canned lentils!

If using canned lentils, double the quantity of lentils and reduce the broth in this recipe. You will also want reduce the simmering time just until the vegetables are soft.

VEGGIES Onion and fresh bell peppers are chili must-haves. Stretch this dish even further by adding corn, celery, sweet potatoes, carrots or whatever you have on hand!

CANNED GOODS Diced tomatoes, kidney beans, and tomato sauce all add to the flavor of this chili. Try using canned tomatoes that are already seasoned for an extra kick!

SPICES Keep the chili mild if preferred, or take it to the next level by adding even more homemade chili powder or red chili flakes!

VARIATIONS Add meat to this Lentil Chili for a super hearty version! Use ground beef, ground chicken or Italian sausage!

Ingredients for Lentil Chili in a pot.

How to Make Lentil Chili

It’s as easy as 1-2-3 to make this delicious one-pot wonder!

  1. Saute the onion then add garlic and spices.
  2. Add lentils and tomatoes with juices and broth. Simmer until mixture is thickened.
  3. Serve immediately with desired toppings.

Top chili with shredded cheese, sour cream or jalapenos. Serve with chile cheddar cornbread or homemade french bread to sop up all that sauce!

For lentil chili with beef, just cook ground beef with the onion and garlic.

For turkey lentil chili, add cooked, shredded turkey to the chili when the lentils are added. Great for using up leftover turkey!

Cooked Lentil Chili in a pot garnished with shredded cheese, tomatoes and cilantro.

Tips for Perfect Lentil Chili

  • To thicken chili, simmer uncovered until excess liquid is cooked off. Alternatively, blend or mash approximately half a cup of lentils and add back into the chili.
  • For slow cooker lentil chili, cook on low for 8 to 10 hours (perfect for overnight or a workday) or 4 to 5 hours on high.
  • For an Instant Pot, cook 30 minutes on high and then slow release for 13 minutes (or follow user guide directions).
  • Leftovers can be stored in an airtight container for 3-4 days in the fridge.

Leftovers

  • To reheat, put back in pot on medium heat until heated through. Or, put in a microwave-safe bowl and heat in 30-second intervals until heated through!
  • Freeze for up to 1 month in an airtight container.

More Meatless Mains

Did you enjoy this stovetop Lentil Chili? Be sure to leave a rating and a comment below! 

Lentil Chili being served in bowls
Print

Lentil Chili

This Lentil Chili is a fun twist on a classic comfort food!
Course Main Course
Cuisine American
Prep Time 15 minutes
Cook Time 36 minutes
Total Time 51 minutes
Servings 6
Calories 348
Author Holly Nilsson

Ingredients

  • 1 tablespoon olive oil
  • 1 large onion chopped
  • 1 cup bell pepper chopped red or green
  • 4 cloves garlic minced
  • 2 tablespoons chili powder
  • 1 teaspoon cumin
  • 1 1/4 cups brown lentils
  • 19 ounce kidney beans drained and rinsed
  • 28 ounce canned diced tomatoes with juice
  • 1 cup tomato sauce
  • 4 cups low sodium beef broth or vegetable or chicken broth

Instructions

  • Heat 1 tablespoon olive oil over medium heat.
  • Cook onion and bell peppers until softened, about 5 minutes.
  • Add garlic, chili powder, and cumin. Cook 1 minute more.
  • Add lentils, beans, tomatoes, tomato sauce, and broth.
  • Bring to a boil, reduce heat to a simmer cook covered 25 minutes. Uncover and cook an additional 15 minutes or until chili reaches desired thickness.

Notes

  • 1 lb lean ground beef can be cooked and added to the chili along with the onion.
  • To thicken chili, simmer uncovered until excess liquid is cooked off.
  • To use canned Lentils, double the lentils listed in the recipe and do not add the broth. Also reduce the cook time to simmer for 15 minute uncovered as the lentils are already cooked. 
  • For Slow Cooker Lentil Chili, combine all ingredients and cook on high for 4-5 hours or low for 8-10 hours. 
  • For Instant Pot Lentil Chili, combine all ingredients in the Instant Pot and cook on high for 30 minutes. Slow release the pressure for 13 minutes (or follow user guide directions). 

Nutrition

Calories: 348 | Carbohydrates: 58g | Protein: 23g | Fat: 4g | Saturated Fat: 1g | Sodium: 747mg | Potassium: 1603mg | Fiber: 23g | Sugar: 8g | Vitamin A: 1915IU | Vitamin C: 52mg | Calcium: 117mg | Iron: 8mg
Lentil Chili in a white bowl with title
lentil chili being served with writing
lentil chili with bread with writing.
a bowl of lentil chili with writing.

Baked Rice and Peas

This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with shrimp or chicken.

This simple Baked Rice and Peas dish uses pantry and freezer staples, a great side dish to go along with grilled shrimp or chicken.
Baked Rice and Peas

Easy peas-y and only 5 ingredients! Why bake rice? There is something nice about being able to put something in the oven, setting the timer and forgetting about it. While the rice bakes you can throw some chicken or shrimp in the air fryer, skillet or grill.

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BLT Sandwich {Easy to Make!}

Everything is better with bacon including our favorite ever BLT sandwich.

Made with bacon, lettuce, and tomatoes between two thick slices of toasted bread this sandwich is a hearty lunch option, a simple dinner and an all around favorite!

Close up of BLT on a cutting board

Why We Love this Sandwich

When running short on time or short on ideas this classic BLT sandwich is always a family favorite.

Made with layers of fresh and tasty ingredients, including lots of bacon, it is a go-to sandwich recipe in my house!

With just 15 minutes to make, it is the perfect last-minute lunch or dinner idea.

Overview of ingredients for BLT

BLT Ingredients

Part of what makes this sandwich so special is that there are really only a handful of ingredients: bread, bacon, lettuce, tomato, and mayo! No wonder it’s so popular!

BACON Thick cut crispy bacon is the perfect bacon for this recipe. Cook bacon in the oven is an easy no-mess way to make crispy bacon!

If you don’t have bacon, you can use sliced ham, Canadian bacon, pancetta, or turkey bacon. Each provides their own delicious flavor for this recipe!

LETTUCE Iceberg, bibb, romaine…whatever lettuce you have on hand will work great in this recipe. For the perfect amount in every bite, I love to thinly shred the lettuce before adding it to my sandwich.

TOMATOES It goes without saying that you must add tomatoes to have a true BLT, but any tomatoes will do! Tomatoes provide a lot of great flavor in this recipe, so choose nice juicy ripe ones!

Beefsteaks are great because you only need a few slices for a hearty sandwich. Roma tomatoes are firm and full of flavor.

BREAD Almost any bread is perfect for BLT’s but thick, dense bread like sourdough and rye add extra flavor. Just be sure to toast until golden brown!

Overhead of open BLT with lettuce & tomato on the side.

Other Delicious Additions

There’s a lot of variations to the BLT. Make a BALT by adding avocado or a BELT by serving with an egg in the middle! Or try these yummy variations.

Of course a thick slice of cheddar is favorite!

  • Spicy: Turn these into a great twist on jalapeno poppers and add in some cream cheese and sliced jalapenos, green chiles, horseradish, or spicy mustard.
  • Veggies: Slices of roasted veggies like eggplant and zucchini, coleslaw, onion, or sauerkraut.
  • Protein: Thin slices of ham, prosciutto, chicken (turn it into a club sandwich), or sliced cheese!

Chop up extra ingredients and set them aside! The flavors of a classic BLT and turn it into a BLT grilled cheese or a BLT pasta salad for a fun and delicious twist!

Close up of BLT cut in half, stacked on top of one another.

How to Make a Perfect BLT

This recipe is as easy as 1, 2, 3!

  1. Prep: Shred lettuce, slice tomatoes, and fry or bake bacon.
  2. Toast: Toast bread and top with mayonnaise.
  3. Assemble: Top one slice of bread with bacon, shredded lettuce, and tomatoes. Top with the other slice of toasted bread.

Cut on the diagonal and serve immediately.

What to Serve With It

For side dishes, I recommend the following equally amazing dishes that are perfect to round out your BLT extravaganza!

Fresh Tomato Soup pairs perfectly with any recipe!

Try serving with a veggie plate and this delicious spicy dill dip! Or, how about some tasty, crispy zucchinni fries with chipotle mayo? Or this caesar pasta salad is the perfect complement to a BLT!

Delicious Sandwich Recipes

Did you enjoy the Perfect BLT? Be sure to leave a rating and a comment below to let us know how YOU make the perfect BLT!

Print

How to Make the Perfect BLT

This BLT recipe is quick, easy and full of flavor. Add avocado or egg for a fun twist!
Course Dinner, Lunch
Cuisine American
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 2 sandwiches
Calories 816
Author Holly Nilsson

Ingredients

  • 4 slices bread your favorite variety
  • 6 slices thick cut bacon
  • 2 tomatoes large, ripe
  • 4 leaves lettuce iceberg, bibb or romaine
  • 4 tablespoons mayonnaise
  • salt & pepper

Instructions

  • Wash lettuce, dry and cut into thin shreds. Slice tomatoes into thick slices.
  • Cook bacon until crisp, drain on paper towel and set aside.
  • Toast bread until lightly browned, butter if desired and set aside.
  • Spread each slice of bread with 1 tablespoon mayonnaise.
  • Top with bacon, tomatoes and lettuce. Season with salt and pepper to taste.
  • Cut in half and serve.

Notes

To cook bacon in the oven, preheat oven to 400°F. Place a rack on a rimmed baking sheet. Put bacon the rack and bake 18-20 minutes or until crisp.

Nutrition

Serving: 1sandwich | Calories: 816 | Carbohydrates: 34g | Protein: 21g | Fat: 66g | Saturated Fat: 18g | Cholesterol: 83mg | Sodium: 1191mg | Potassium: 630mg | Fiber: 4g | Sugar: 7g | Vitamin A: 1145IU | Vitamin C: 17mg | Calcium: 95mg | Iron: 3mg
Close up of a prepared BLT Sandwich with a sandwich pick through it.
Top image - BLT ingredients. Bottom image - close up of a BLT sandwich cut in half and stacked.
Close up of a homemade BLT Sandwich.

Pizza Rolls (easy to make)

Pizza Rolls on parchment

Pizza Rolls are a handheld bites filled with cheese and all of your favorite pizza toppings!

A simple pizza dough roll with loads of pepperoni and cheese are to bubbly perfection in about 30 minutes.

Pizza Rolls on parchment paper, with a bite taken out of one.

Bite Sized Pizzas

Prepacked or made ahead pizza dough makes this easy recipe not only fun to make, but great for kids to learn basic cooking skills and have fun at the same time!

Choose your favorite pizza toppings or let the kids add their own!

These Pizza Rolls make for a yummy snack, appetizer, lunch or dinner! They’re a great freeze-ahead meal, perfect for busy weeknights.

Pizza dough rolled out and spread with pizza sauce.

Ingredients/Variations

DOUGH For this recipe, I use pizza dough but any kind of dough will work. If you have a can of crescent rolls, use those!

SAUCE Top your dough with pizza sauce, tomato sauce, marinara sauce or try making a homemade pizza sauce!

TOPPINGS Anything that goes on a regular pizza can go into a pizza roll! If using veggies that contain a lot of water (like mushrooms) be sure to cook them first and drain well.

Meat: I love pepperoni as a topping, but bacon, Italian sausage or shredded chicken will taste great too.

Veggies: While I didn’t add any veggies, fresh peppers, mushrooms or jalapenos would taste delicious!

Cheese: Mozza and Parmesan are my favorites, but try cheddar, Monterey jack or pepper jack for a fun twist.

How to Roll Out Pizza Dough

  • For pizza dough: gently remove from the container and roll it out flat. Use a little flour to keep the dough from sticking to the work surface or hands.
  • For crescent rolls: squeeze together the perforated edges to make one large square, and roll out to about a 16” by 14” inch square.

Pizza dough rolled out & spread with sauce, topped with mozza cheese and pepperoni.

How to Make Pizza Rolls

For delicious, homemade pizza roll perfection:

  1. Roll out dough, spread with sauce, and add toppings.
  2. Roll up from one end to the other, then slice into 12 rolls.
  3. Place in greased muffin tins and sprinkle with cheese then bake per recipe below.

Serve with remaining pizza sauce for dipping!

Pizza Rolls in a muffin tin topped with mozza cheese.

How to Store Pizza Rolls

Keep cooled pizza rolls in a zippered bag in the refrigerator until they are ready to be reheated again. Reheat in the microwave with a fresh sprinkle of cheese. Don’t forget to heat up the pizza sauce!

Or freeze (like pizza pockets) in an airtight container, and take for lunches or a quick snack!

Pizza Rolls on parchment paper, with a side of pizza sauce in a white bowl.

Yummy Pizza-Inspired Recipes

Did you love these homemade Pizza Rolls? Be sure to leave a rating and a comment below! 

Pizza Rolls on parchment
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Pizza Rolls

These Pizza Rolls are filled with your favorite pizza toppings.
Course Appetizer, Lunch, Main Course, Snack
Cuisine American
Prep Time 15 minutes
Cook Time 12 minutes
Cool Time 5 minutes
Total Time 32 minutes
Servings 12 rolls
Calories 193
Author Holly Nilsson

Ingredients

  • 1 lb pizza dogh or 1 can refrigerated pizza dough
  • 1 cup pizza sauce divided
  • 2 teaspoon fresh parsley
  • 1/2 teaspoon garlic powder
  • 1 1/2 cups mozzarella cheese shredded
  • 1/3 cup parmesan cheese grated
  • 2/3 cup mini pepperoni or chopped pepperoni

Toppings

  • 2 tablespoons parmesan cheese grated
  • 2 tablespoons olive oil
  • fresh parsley for garnish

Instructions

  • Preheat oven to 400°F.
  • Roll pizza dough out to approximately a 16" x 14" square
  • Combine garlic powder and parsley with 1/2 cup of pizza sauce and spread over the dough. Top with mozzarella, parmesan cheese, and mini pepperoni. Roll dough cinnamon roll style.
  • Cut into 12 slices and place in greased muffin tins.
  • Sprinkle with parmesan cheese and bake for 12-14 minutes.
  • Cool 5 minutes and serve with remaining pizza sauce for dipping!

Notes

  • Use premade pizza dough, crescent rolls or homemade pizza dough.
  • Pizza sauce, tomato sauce or even marinara sauce work great.
  • Toppings: Try bacon, fresh peppers or even pineapple and don't forget your favorite cheese. If your toppings have a lot of moisture (like mushrooms) be sure to cook them first.
 

Nutrition

Calories: 193 | Carbohydrates: 17g | Protein: 9g | Fat: 10g | Saturated Fat: 4g | Cholesterol: 20mg | Sodium: 599mg | Potassium: 96mg | Fiber: 1g | Sugar: 3g | Vitamin A: 211IU | Vitamin C: 1mg | Calcium: 117mg | Iron: 1mg
Pizza rolls on parchment paper with sauce with writing
Pizza rolls with tomatoes sauce and writing
Pizza rolls with writing
Pizza Rolls no parchment paper with writing

Homemade Biscuit Mix {Easy Pantry Staple!}

prepared biscuit mix in a jar

Biscuit Mix in a jar is a homemade staple that is so simple to make! 

Made with 5 simple ingredients, this all-purpose baking mix recipe is great to have on hand. It’s economical and so easy to make!

prepared biscuit mix in a jar

Why We Love this Recipe 

Homemade Biscuit Mix (often sold as Bisquick) only uses 5 simple ingredients that are probably already in your pantry. And it only takes 10 minutes from start to finish.

While it’s preservative-free, this biscuit mix will still last in the fridge or freezer for up to 3 months.

There are so many things that can be made from Biscuit Mix. From savory foods like biscuits and chicken pot pie to desserts like shortcake and funnel cake.

 

Ingredients/Variations

Homemade Bisquick uses simple, staple ingredients.

DRY INGREDIENTS Flour, baking powder, baking soda, and salt are all added to this recipe.

SHORTENING Adding shortening to your biscuit mix helps to give the biscuits a crumbly delicate texture. You can also substitute butter or margarine (in the same amount) for similar results.

biscuit mix ingredients in a food processor

How to Make Biscuit Mix

With just one step, this homemade biscuit mix is so easy to prepare!

  1. Using a food processor or whisk, blend all ingredients together.

Store in a jar in the fridge for up to 3 months.

Since the homemade biscuit mix doesn’t have any chemicals or preservatives in it, it needs to be stored in the refrigerator to keep the shortening from spoiling.

Way to Use Biscuit Mix

To Make Biscuits

While a classic biscuit or buttermilk biscuit is always a delicious choice, having a quick and easy method is perfect for busy weeknights!

  1. Combine 3 cups of biscuit mix with 1 cup of milk or buttermilk.
  2. Roll out dough (or make “drop” biscuits by making golf-ball sized portions).
  3. Bake at 425°F for 8-10 minutes or until golden and crumbly.

So tasty served up with lentil soup and a caesar salad.

Tip: Add 1/2 cup of shredded cheddar cheese for those fancy Cheddar-Bay restaurant-style biscuits.

Overview of a jar of homemade biscuit mix.

To Make Dumplings

  1. Combine 2 cups of baking mix with 2/3 cup of milk.
  2. Drop spoonfuls into hot stew and simmer 10 minutes.
  3. Cover the pot and cook another 10 minutes.

Perfect for chicken stew or beef stew.

To Make Shortcakes

  1. Combine 2 1/3 cups mix, 1/2 cup of milk, and 3 tablespoons of sugar.
  2. Form into patties and bake at 425°F for about 12 minutes. Cool and split in half.

These shortcakes are perfect for strawberry shortcake.

To Make Funnel Cakes

Follow this classic funnel cake recipe or try this easy biscuit mix version!

  1. Combine 1 1/2 cups mix, 1/2 cup of water and two tablespoons of sugar.
  2. Pour batter into a glass measuring cup with a spout and pour ribbons into the hot oil.
  3. Fry until browned, remove with a slotted spoon and drain on a paper towel.

Sprinkle with powdered sugar. Or try mixing powdered sugar with this delicious pumpkin pie spice mix. Yum!

Homemade Bread and Rolls

Did you make this Biscuit Mix? Be sure to leave a rating and a comment below! 

prepared biscuit mix in a jar
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Homemade Biscuit Mix

This Biscuit Mix is easy to make and can be used for so many different things!
Course Bread, Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 5 minutes
Total Time 10 minutes
Servings 24 biscuits
Calories 191
Author Holly Nilsson

Ingredients

  • 6 cups all-purpose flour
  • 1 cup shortening
  • 3 tablespoons baking powder
  • 1 tablespoon salt
  • 1/2 teaspoon baking soda

Instructions

  • Place all ingredients in a food processor. Pulse until well mixed, about 5 times.
  • Store mixture in the refrigerator or freezer for up to 3 months.
  • Use in recipes calling for biscuit mix or bake biscuits.

Notes

To Make Biscuits
Combine 3 cups biscuit mix with 1 cup milk or buttermilk. Roll out dough 1/2" thick and cut into circles.
Place on an ungreased tray and bake at 425°F for 8-10 minutes.
If you don't have shortening, use butter or margarine instead. (Use the same amount of butter or margarine as shortening) 
Store in the fridge or freezer for up to 3 months

Nutrition

Serving: 1biscuit | Calories: 191 | Carbohydrates: 25g | Protein: 3g | Fat: 9g | Saturated Fat: 2g | Sodium: 316mg | Potassium: 185mg | Fiber: 1g | Sugar: 1g | Calcium: 70mg | Iron: 2mg
homemade biscuit mix ingredients in a food processor with writing
a jar of homemade biscuit mix with writing
homemade biscuit mix with text
Top image - homemade biscuit mix. Bottom image - homemade biscuit mix ingredients with writing
Top image - homemade biscuit mix. Bottom image - homemade biscuit mix ingredients with text

Black Bean Tacos {Ready in 20 Mins!}

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.

For a super quick and nutritious meatless meal, an easy Black Bean Taco recipe is exactly what the family needs! 

A simple mixture of beans, veggies and our favorite seasonings make a delicious filling for tacos! Set out a DIY Taco Bar with all kinds of toppings for everyone to create their own taco masterpiece!

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.

Why We Love This Recipe

Beans and corn (canned or frozen) are always kept in my pantry meaning this dish can be made at a moment’s notice.

It is a healthy meatless meal (with homemade taco seasoning) that not only tastes great, its budget-friendly too!

This recipe is so quick, start to finish it’s on the table in under 30 minutes!  It’s a great recipe to get the family involved in preparing toppings.

Black bean taco ingredients in a frying pan.

How to Make Black Bean Tacos

  1. Prepare black beans for tacos:
    • To prep canned beans, rinse thoroughly in a colander, and they are ready to use!
    • To prep dried beans, follow this simple guide for soaking and cooking beans. Or try putting that Instant Pot to good use and cook dried beans for 30 minutes and slow release for 15 minutes!
  1. Saute onion and garlic until browned and fragrant.
  2. Add remaining ingredients and simmer until thickened.

Serve in warmed corn or flour tortillas with an assortment of taco toppings!

What Other Beans Can Be Used? Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.

What Other Veggies Can Be Used?

Tacos can be filled with anything! In keeping with the meatless theme of this recipe, try diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!

Want spicy black bean tacos? Add in diced jalapeno for a little bit of heat.

Toppings for Tacos

  • VEGGIES: sliced black olives, jalapenos, green chiles, avocados, or cilantro!
  • CRUNCHY: cabbage slaw or shredded lettuce
  • SAUCE: salsa, guacamole, and sour cream
  • CHEESE: Any kind of cheese!

A tortilla topped with black bean mixture, lettuce, tomatoes, cheddar cheese, and jalapenos.

Favorite Taco Recipes

Four black bean tacos prepared on a plate. Topped with lettuce, tomatoes, cheese, and jalapenos.
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Black Bean Tacos

Super quick and nutritious meatless meal!
Course Main Course
Cuisine American
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Servings 8 tacos
Calories 176
Author Holly Nilsson

Ingredients

  • 2 teaspoons olive oil
  • 1/2 onion finely diced
  • 2 cloves garlic minced
  • 1 1/2 cups frozen corn
  • 15 oz black beans drained and rinsed
  • 1 1/2 teaspoons chili powder
  • 1/2 teaspoon cumin
  • 1/2 cup salsa
  • salt & pepper to taste
  • 8 corn or flour tortillas 6 - inch
  • toppings as desired

Instructions

  • Cook onion and garlic in olive oil over medium heat until tender, about 4 minutes.
  • Add corn, black beans, seasonings, and salsa. Simmer 5-6 minutes or until liquid has evaporated.
  • Slightly mash some of the beans if desired. Taste and season with salt & pepper to taste.
  • Spoon into tortillas and top as desired.

Notes

To use canned beans, rinse thoroughly in a colander.
To use dried beans, soak dried black beans in cold water overnight. Drain and rinse. Place in a pot and bring to a simmer, cook 60-90 minutes or until tender. For other types of beans, follow this simple guide for soaking and cooking beans
Any kind of canned or dried beans can be used for tacos. Pinto beans, great northern beans, even lentils can be used, be sure to follow the same procedure for rinsing and cooking above.
In keeping with the meatless theme of this recipe, swap in any veggies you'd like. Diced zucchini, sautéed mushrooms, diced potatoes, sweet potatoes, or even cauliflower rice!

Nutrition

Serving: 1taco | Calories: 176 | Carbohydrates: 34g | Protein: 8g | Fat: 2g | Saturated Fat: 1g | Sodium: 135mg | Potassium: 392mg | Fiber: 8g | Sugar: 1g | Vitamin A: 189IU | Vitamin C: 3mg | Calcium: 43mg | Iron: 2mg

Easy Bean Recipes

A plate full of prepared black bean tacos topped with lettuce, tomatoes, and jalapeños.
A black bean taco topped with lettuce, tomatoes, and jalapeños.
A black bean taco topped with lettuce, tomatoes, and jalapeños.
Close up of a black bean taco topped with lettuce, tomatoes, and jalapeños.

Kale and Butternut Squash Salad with Pears and Almonds

Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.

Immune-boosting kale, squash, purple cabbage, arugula, almonds, basil and pears are all tossed in a tangy-sweet dressing. To add more protein, you could add grilled shrimp or salmon.

This healthy vegetarian main dish salad is inspired by Sweetgreen’s Winter Squash Salad loaded with lots of nourishing, colorful fruits and veggies. Yesterday I shared this Warm Curry Roasted Butternut Squash and Veggie Salad. Today’s salad is enjoyed cold with hearty vegetables that last a while in the refrigerator.

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The post Kale and Butternut Squash Salad with Pears and Almonds appeared first on Skinnytaste.

Warm Curry Roasted Sheet Pan Vegetable Salad

This healthy, Warm Curry Roasted Sheet Pan Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

This nourishing Warm Curry Roasted Vegetable Salad with Honey Curry Dressing is a delicious vegetarian, gluten- and dairy-free dinner or make-ahead lunch.

Warm Curry Roasted Sheet Pan Vegetable Salad

Roasted sweet potatoes, bell peppers, and broccoli form the foundation of this delicious, hearty salad which is made all on one sheet pan.

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The post Warm Curry Roasted Sheet Pan Vegetable Salad appeared first on Skinnytaste.