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
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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

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:

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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!
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:

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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

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:

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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

 

Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
Try Baked Macaroni and Cheese for a pan-sized version of this crowd pleasing meal.  It bakes up just as quick and easy as the cups, delivers the same amazing flavors, and is great indulgent and comforting meal.
Mac and cheese cups stacked on a plate.

Mac and Cheese Cups

Mac and Cheese Cups are great for entertaining friends and family or for a fun lunch at home.  They are the ultimate comfort food and are packed with all the great flavors that make mac and cheese a family favorite.  The soft pasta on the inside is coated in creamy cheese, while the outside has the perfect crispy topping.  These are so addictive and even picky eaters will love them!  It’s like getting the corner piece every time!

Mac and Cheese cups are not only quick and easy to serve fresh, but they are also very simple to make ahead and transport to an event.  These are stress free and simple for guests to pick up and enjoy!  They are always a huge hit and are the first tray to be empty from any gathering because they are so kid friendly and popular.  Everyone will go crazy over these delicious mac and cheese cups!

Ingredients in Macaroni and Cheese Cups:

Pantry staple ingredients come together easily to make this effortless side dish.  The mixture of cheddar and mozzarella cheese melts together perfectly and fills each bite with irresistible flavor and texture.  Just one will not be enough!

  • Elbow macaroni: Uncooked elbow macaroni is perfect for these cups.
  • Butter: Use either salted or unsalted. Just adjust the additional salt accordingly.
  • Egg: Beaten egg holds each cup together.
  • Shredded sharp Cheddar cheese: Half goes into the pasta mixture and half is sprinkled on top of each cup.
  • Shredded mozzarella cheese: Soft, moist cheese that is creamy with milky flavor.
  • Milk: Makes the cheese sauce creamy.
  • Seasoned dry bread crumbs: Adds crunch as it bakes with the oil.
  • Olive oil: Moistens the bread crumbs and gives the topping a light, crispy texture.
  • Salt: To taste!

How to Make Baked Macaroni Cups:

This Mac and Cheese Cups recipe is just as easy as the homemade baked mac and cheese we have all made for years.  Simply add the pasta mixture to a greased muffin tin, sprinkle with cheese and the most amazing bread crumb topping, then let it bake to perfection.

  1. Prep: Preheat the oven to 350 degrees. Then, grease a muffin tin with nonstick cooking spray.  Next, bring a large pot of water to a boil.
  2. Cook Pasta: Now, add the macaroni to the boiling water, and cook for 8 minutes until al dente. Drain and return to the pan.
  3. Mix together past and sauce: Stir in the butter and egg until the pasta is evenly coated. Before mixing, reserve 1/2 cup sharp cheddar cheese.  Then stir the remaining cheddar cheese, mozzarella cheese and milk into the pasta. Carefully spoon even amounts into the muffin tin. Sprinkle the reserved cheese on top.
  4. Prepare topping: In a small bowl combine the bread crumbs, olive oil, and salt, then sprinkle the mixture on top.
  5. Bake: Place in preheated oven for 30 minutes or until it is golden brown. Lastly, remove from oven and let cool for 5 minutes.
Steps to make mac and cheese cups.

Variations of Muffin Cups:

The best part about these mac and cheese cups is how versatile they are.  They are easy to adapt which creates unique treats that are custom to your family!

  • Mix ins: Add healthy veggies like broccoli or even some proteins like chicken, crumbled bacon, or ham to make these a tiny version of a complete meal.
  • Mini Muffins: Use a mini muffin pan to make bite size gems that are both savory and impressive.  Serve them as an appetizer or snack.
  • Easy removal:  Use cupcake liners for an even easier removal option.  For best results, let them cool for about 10 minutes before removing them from the muffin tin.
Finished mac and cheese cups in a muffin tray.

Storing Cheese Cups:

Macaroni and cheese cups are great to make ahead because they are so quick easy to reheat for a quick side or a warm lunch.  If you plan to use them within a week, wrap tightly and refrigerate for up to 5 days.  Or freeze to use again within 2 months.  When you are ready to use them, simply microwave and use immediately, or thaw in the refrigerator and use within 3 days.

Close up on a mac and cheese muffin.

More Macaroni and Cheese Recipes:

Print

Mac and Cheese Cups

Mac and Cheese cups are a great twist on a classic side and are made of soft pasta coated in creamy, cheesy sauce and baked to perfection in a muffin pan to make serving a breeze.  These are a huge hit and everyone will rave about them!
Servings 15 Mac and Cheese Cups
Calories 105kcal
Author Alyssa Rivers

Ingredients

  • 2 cups uncooked elbow macaroni
  • 1 tablespoon butter
  • 1 egg beaten
  • 1 1/2 cups shredded sharp Cheddar cheese
  • 1 1/2 cups shredded mozzarella cheese
  • 1 cup milk
  • 1/2 cup seasoned dry bread crumbs
  • 2 teaspoons olive oil
  • 1/2 teaspoon salt

Instructions

  • Preheat the oven to 350 degrees. Grease a muffin tin with nonstick cooking spray. Bring a large pot of water to a boil. Add the macaroni and cook for 8 minutes until al dente. Drain and return to the pan. Stir in the butter and egg until the pasta is evenly coated.
  • Reserve 1/2 cup sharp cheddar cheese and stir the cheddar cheese, mozzarella cheese and milk into the pasta. Spoon evenly into the muffin tin. Sprinkle the reserved cheese on top.
  • In a small bowl combine the bread crumbs, olive oil, and salt. Sprinkle on the top.
  • Bake for 30 minutes in the preheated oven or until it is golden brown. Remove from oven and let cool for 5 minutes.

Notes

Updated on August 6, 2020
Originally Posted on August 11, 2012

Nutrition

Calories: 105kcal | Carbohydrates: 1g | Protein: 6g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 35mg | Sodium: 236mg | Potassium: 45mg | Sugar: 1g | Vitamin A: 254IU | Calcium: 158mg | Iron: 1mg

 

Perfect Chocolate Chip Zucchini Bread

Perfect Chocolate Chip Zucchini Bread is soft and sweet and incredibly easy to make from scratch at home.  It’s the best zucchini bread and tastes amazing with coffee for a satisfying breakfast or as delicious afternoon snack!

If your garden is overflowing with fresh zucchini try some of my other quick and easy zucchini recipes too.  Bake Chocolate Zucchini Bread or Chocolate Chip Zucchini Muffins for more chocolate zucchini treats your family will love!

Sliced Zucchini Bread on a cooling rack.

Perfect Chocolate Chip Zucchini Bread

This Chocolate Chip Zucchini bread recipe is so delicious it is impossible to stop eating.  It can be enjoyed any time of the day and is tempting to keep going back to again and again!  It is moist and sweet enough to be a dessert, but its packed with healthy zucchini and hearty ingredients that make it a filling bread.  In fact, it’s a great way to sneak in vegetables because this light and tasty treat is bursting with semi-sweet chocolate flavor in every bite.  This bread is just what the name says, perfect!

Versatile would be an understatement with this quick and easy to make zucchini bread, because it can be whipped together and ready for the oven in almost no time, it’s easy to double, and saves well for months of enjoyment!  Either serve it fresh from the oven or store it for on-the-go zucchini filled breakfasts even after summer ends.  This is a must try, super adaptable recipe your family will love!

Chocolate Chip Zucchini Bread Ingredients:

This quick bread recipe is made up of basic and familiar ingredients.  They come together so easily to make the BEST homemade zucchini bread.

  • All-purpose flour: Thickens the bread.
  • Cinnamon: Adds the perfect warm spice.
  • Salt: To taste, but just a pinch should be plenty.
  • Baking Soda: Causes the bread to rise.
  • Canola Oil: Keeps the bread moist as it bakes.
  • Sugar: Adds sweetness!
  • Brown Sugar: Rich molasses sugar adds both moistness and sweetness.
  • Eggs:  Binding agent that holds the bread together.
  • Vanilla: Brings out all the flavors and adds its own rich taste.
  • Sour Cream: Combine with the egg mixture to make the moistest bread.
  • Zucchini: Grated and strained and dried as much as possible.
  • Semi-Sweet Chocolate Chips: Just the right chocolate flavor that’s not too sweet.

How to Make Quick Bread:

Simple and easy to make chocolate chip zucchini bread can be whipped together easily.  A stress-free breakfast, snack, or dinner is ready after a few minutes of prep and an hour of baking.  The hardest part is waiting for it to cook because this bread smells absolutely AMAZING as it bakes!

  1. Prep: First, preheat your oven to 350 degrees. Then, butter and flour a large 9″ bread pan and set aside.
  2. Whisk dry ingredients: Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
  3. Beat sugars, oil, and eggs: In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  4. Combine ingredients: Next, fold in the grated zucchini and chocolate chips.  Then, add the remaining dry flour ingredients. Finally, stir to combine and pour into prepared 9″ bread pan.
  5. Bake: Place in preheated oven for 50-60 minutes. After 45 minutes mine was done. However, oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  6. Serve: Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Steps to make chocolate chip zucchini bread.

Tips for Easy Zucchini Bread:

A made-from-scratch loaf of moist bread is easier than you think! If you are wondering how to make it happen, here are some tips to remember as you are working on this recipe that will give you the best results every time!

  • Peel: Grate your zucchini with or without the peel, either way works great. Finely shred the zucchini for best results.
  • Shortcut: Use a food processor for quicker prep time instead of using a grater.  It will be done with just a few pulses!
  • Remove excess moisture: Zucchini is usually very moist. Dry it as much as possible before mixing it in with your other ingredients. To do this simply blot between paper towels.
  • Don’t over-mix: Over-mixing will cause a the texture of your bread to be too dense instead of a light and soft texture.
  • Storing: Store in an airtight container at room temperature for 1-2 days. To enjoy these for longer place them in the fridge for up to a week or the freezer for 3 months.
  • Re-heating: Thaw for 3-4 hours and room temperature, or if you’re in a rush, microwave for 20 seconds.

Variations of Chocolate Chip Zucchini Bread:

Chocolate Chip Zucchini Bread can be enjoyed fresh from the oven or stored and heated in just seconds for a delicious on-the-go breakfast.  Versatile and easy to customize, this recipe makes the best zucchini bread and it will be a new favorite instantly!

  • Frosting or Glaze: Drizzle a sweet frosting or glaze to the top of your bread to make an out of this world treat that is a great healthier dessert.
  • Swirl: A smooth layer of cream cheese throughout the bread will make layers of soft and creamy flavor. To create the swirl, you will simply layer half the batter, then the cream cheese mixture and the other half of the batter.  The mixture comes together quickly by combining 8 ounces of cream cheese with an egg, ¼ cup sugar, and ¼ cup flour. Also try this Swirled Banana Cream Cheese Bread for incredible flavor.
  • Fruit: To make your bread even more moist add in up to a cup of mashed bananas for more depth of flavor and incredibly soft texture. Or try adding strawberries for an amazing chocolate and strawberry combination.
  • Crunch: Add peanuts, walnuts or pecans for a bit of crunch and nutty flavor.
  • Presentation: Bake in a loaf pan to slice or in a muffin tray to create hit muffins that are easy to store and enjoy one at a time.
  • Spice: To transition this bread between seasons add a pinch of Homemade Pumpkin Spice for a warm fall/winter flavor or a squeeze of lemon juice for a brighter flavor.
  • Serve: Spread Homemade Plant Butter, whipped cream, or nutella all over this warm freshly made bread for flavor you won’t be able to live without.

Sliced chocolate chip zucchini bread.

More Yummy Zucchini Recipes:

Print

Chocolate Chip Zucchini Bread

Perfect Chocolate Chip Zucchini Bread is soft and sweet and incredibly easy to make from scratch at home.  It's the best zucchini bread and tastes amazing with coffee for a satisfying breakfast or as delicious afternoon snack!
Course Appetizer, Bread, Side Dish, Snack
Cuisine American
Keyword chocolate chip zucchini bread, zucchini bread
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 12 Slices
Calories 215kcal
Author Alyssa Rivers

Ingredients

  • 1 Cup All Purpose flour
  • 1 teaspoon cinnamon
  • 1/4 teaspoon salt
  • 3/4 teaspoon baking soda
  • 1/4 Cup canola oil
  • 1/2 Cup sugar
  • 1/4 Cup brown sugar
  • 2 eggs
  • 1 teaspoon vanilla
  • 1/4 Cup sour cream
  • 1 and 1/2 Cups zucchini grated and strained
  • 3/4 cup semi-sweet chocolate chips

Instructions

  • Preheat oven to 350 degrees. Butter and flour a large 9" bread pan and set aside. Whisk together flour, cinnamon, baking soda, and salt in a small bowl until combined. Set aside.
  • In a stand mixer or using a hand mixer, beat together sugars, oil, and eggs for about 1-2 minutes until slightly fluffy. Add vanilla and sour cream.
  • Fold in the grated zucchini and chocolate chips. Add the remaining dry flour ingredients. Stir to combine and pour into prepared 9" bread pan. Bake for 50-60 minutes. I set a time for 45 minutes and mine was done at that time. Oven temperatures vary, so just make sure a toothpick entered in the center comes clean.
  • Let cool for about 5-10 minutes and remove from pan. Delicious served a little warm, even with a little butter on top. 🙂

Nutrition

Calories: 215kcal | Carbohydrates: 27g | Protein: 3g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 30mg | Sodium: 134mg | Potassium: 98mg | Fiber: 1g | Sugar: 17g | Vitamin A: 75IU | Calcium: 23mg | Iron: 1mg

Sliced Chocolate Chip Zucchini Bread on a cooling rack.

Easy Egg Muffins

Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!

If you love make ahead breakfast recipes, try our freezer friendly potato veggie frittata, chocolate chip zucchini muffins, easy granola bars and breakfast burritos.

Closeup of baked egg muffins

Easy Baked Egg Muffins

Whether you have a big family to feed or its just the two of you, these egg muffins can forever come to your rescue. They are a great make-ahead breakfast that can be prepped quickly. You can make these ahead with lots of different variations, so a repeat breakfast during the week doesn’t feel boring or freeze them for later! They are so fun to eat because you can just grab and go. And nutritious, healthy and super tasty. It doesn’t get better than this!

These muffins are absolutely delicious! And they can really feed a hungry crowd! Plus everyone can pick their favourite toppings and make their own favourite egg muffins. Which for me is a win-win!

Toppings:

Start with prepping all your ingredients. This is probably the most time consuming part of the recipe, but if you buy pre-cut veggies at the supermarket, this becomes easy peasy. Or better still, get the family together to help you. These are just some ideas. Feel free to go wild and pick what you like!

Here are a bunch of add-ins to choose from:

  • Tomatoes
  • Mushrooms
  • Jalapenos
  • Bell Peppers
  • Spinach
  • Bacon
  • Ham
  • Zucchini
  • Basil
  • Cheeses Like Cheddar, Feta Or Goats Cheese

Make the egg mixture next. I like to whisk together eggs, cream, finely chopped onions, salt and pepper. This forms the base and goes with anything you decide to add in your egg muffins.

Egg mixture for egg muffins

Assemble:

  1. Assembling these is really easy. Take a 6 hole or 12 hole muffin tray and spray it generously with oil or butter, add your toppings and fill it up with the egg mixture.
  2. Bake for 20-25 minutes and this is ready!
  3. You can choose to line the tray with paper liners, but if you spray the tin generously, the muffins just come out easily.
  4. In the pictures, you’ll see that I’ve used mushrooms, spinach and cherry tomatoes and bell peppers for three different combinations. And feta of course!

Egg muffin mixture ready to be baked

Storing Eggs Muffins:

  • Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
  • Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through.

Baked egg muffins in the muffin tray

More Favorite Breakfast Recipes:

Closeup of baked egg muffins
Print

Easy Egg Muffins

Egg Muffins are one of the most versatile breakfast recipes. You can never go wrong, and you can create a number of variations. Super easy and a big batch can be ready in 30 minutes!
Course Breakfast
Cuisine American
Keyword easy egg muffins, egg muffins, egg muffins recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 6 people
Calories 251kcal
Author Richa Gupta

Ingredients

  • 12 Eggs
  • 4 tablespoons Cream
  • 1 Onion finely chopped
  • 1 1/4 teaspoon Salt
  • 1 teaspoon ground Black Pepper
  • 1/2 cup sliced Mushrooms
  • 1/2 cup Bell Pepper diced
  • 1/2 cup Cherry Tomatoes
  • 1/2 cup Spinach chopped
  • 1/2 cup crumbled Feta
  • 2 tablespoons Oil for brushing or spraying

Instructions

  • Preheat oven to 350 degrees
  • Whisk together eggs, cream, onions, salt and pepper in a pourable jar
  • Generously spray or brush a 12 hole standard sized muffin tin with oil or butter
  • Divide the toppings between the muffin holes. You can choose to divide them whichever way you like. Divide the egg mixture equally in the muffin tin
  • Bake for 20-25 minutes till a toothpick inserted in the center comes clean. Serve immediately or freeze!

Notes

  • Storage: Store these in an airtight container in the fridge for up to 4 days, or wrap them individually and freeze in a ziplock bag for up to 3 months
  • Reheat: To reheat, microwave for 30 secs to a minute till the center is warmed through

Nutrition

Calories: 251kcal | Carbohydrates: 5g | Protein: 14g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 352mg | Sodium: 758mg | Potassium: 256mg | Fiber: 1g | Sugar: 3g | Vitamin A: 1359IU | Vitamin C: 21mg | Calcium: 124mg | Iron: 2mg

 

Cream Puff

Cream puffs on a serving plate

Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you’ve mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart’s desire!

Experience France without traveling by making this Easy Beignets Recipe, or this elegant yet easy Creme Brulee, or a savory French Onion Soup.

Cream puffs on a serving plate

Cream Puff Recipe

Cream puff is made with a French pastry dough, called choux pastry or pate a choux. To make choux pastry, you actually cook the flour in water and butter to form a paste, then beat in the eggs at the end. When baked, the dough expands in the oven creating a hollow shell, to be filled with all sorts of delicious fillings.

In this recipe, I used milk instead of water for more richness along with some salt and sugar for flavor. But most of the flavor in cream puffs will come from the filling, which you can customize to your liking. Once you’ve mastered making the cream puff shells, the sky’s the limit!

Cooked flour paste for cream puff dough

Cream Puff Ingredients:

Cream puff starts with 6 simple ingredients:

  • Milk – traditional choux pastry is made with just water but I used milk for more richness and flavor.
  • Unsalted butter – butter adds more flavor to the cream puff shell.
  • Salt – for flavor.
  • Sugar – traditional choux pastry doesn’t include sugar but I like mine a little bit on the sweeter side. Reduce, omit or increase to your taste.
  • Flour – all purpose flour is cooked with all of the above ingredients.
  • Egg – gets beaten into the cooked dough.

Making Cream Puff From Scratch:

  1. First, heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling.
  2. Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan.
  3. Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each is completely incorporated before adding another.
  4. Transfer the dough into a piping bag and pipe 12 equal portions, about 1 ½” – 2” in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.
  5. Gently apply an egg wash and bake for about 22 – 25 minutes at 375°F. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them.

Cream puff dough after adding eggs

Cream Puff Filling:

Traditionally, cream puffs are filled with pastry cream, but for this recipe I opt to use a simple homemade whipped cream as filling to keep things simple. Split the shells open, fill with cream, replace the top and dust them with powdered sugar, and they are ready for the dessert bar.

To customize your cream puffs, you can add different flavor to your whipped cream using extracts or fill them with:

Piping choux pastry for baking

Storing Homemade Cream Puffs:

Cream puffs are best served fresh, especially when filled with cream filling. However, you can store leftovers in an airtight container in the refrigerator for up to 3 days. They can be served cold or just let them come to room temperature before serving.

The cream puff shells without filling can be stored at room temperature for 2 – 3 days if you plan to make them ahead of time or keep them frozen up to 2 weeks. Thaw the shells before adding filling or you can toast them in the oven at a lower temperature around 300°F – 325°F for 5 minutes to crisp them up before adding filling.

Adding whipped cream filling to cream puffs

More French and French Inspired Recipes:

Cream puffs dusted with powdered sugar

Cream puffs on a serving plate
Print

Cream Puffs

Cream puffs filled with simple vanilla whipped cream and covered in a dusting of powdered sugar are a classic dessert. But once you’ve mastered the recipe for the cream puff shell, it can be customized with all sorts of delicious filling to your heart’s desire!
Course Dessert
Cuisine French
Keyword cream puff, cream puff recipe, cream puffs
Prep Time 15 minutes
Cook Time 25 minutes
Total Time 40 minutes
Servings 12 cream puffs
Calories 159kcal
Author Trang Doan

Ingredients

Cream puff shell

  • ½ cup milk
  • 2 oz unsalted butter
  • 1 tablespoon granulated sugar
  • ¼ teaspoon kosher salt
  • ½ cup all-purpose flour
  • 2 large eggs

Filling

  • 1 cup heavy whipping cream
  • ¼ cup granulated sugar
  • 1 teaspoon vanilla extract

Egg wash

  • 1 large egg
  • 1 tablespoon water

Instructions

  • Heat the milk, butter, salt and sugar in a saucepan over medium heat until simmering but not boiling, about 3 minutes.
  • Take the saucepan off the heat and mix in the flour to form a paste. Put the saucepan back on medium heat and cook the flour mixture, stirring constantly, until the dough forms and pulls away from the sides and bottom of the pan, about 2 minutes.
  • Transfer the cooked dough to a stand mixer bowl and beat with the paddle attachment to cool it down. Add 1 egg at a time and continue beating until each egg is completely incorporated before adding another.
  • Transfer the dough into a piping bag fitted with a large round tip and pipe 12 equal portions, about 1 ½” - 2” in diameter, on a lined baking sheet. Dip your fingers in water and smooth out each mound of dough so there are no peaks and spikes.
  • Preheat the oven to 375°F.
  • Beat an egg with a tablespoon of water to make egg wash. Gently apply the egg wash on top of the dough using a pastry brush.
  • Bake for about 22 - 25 minutes until the shells are puffed and golden. Observe through the oven door but do not open the oven during baking. Turn off the oven and crack the door open, allowing the cream puffs to cool inside the oven for at least 15 minutes before removing them and let them cool completely on a wire rack.

Whipping Cream:

  • To make the whipped cream, add heavy whipping cream, sugar and vanilla to a stand mixer bowl and beat with the balloon whip until stiff peaks form. Store in the refrigerator until ready to use.
  • When the cream puff shells are completely cool, split them open and fill with whipped cream, replace the top of dust with powdered sugar before serving.

Notes

  • This recipe makes a dozen small cream puffs but it can be doubled or tripled easily to make more.
  • Because the cream puffs are baked at a high oven temperature, use a light color baking sheet or an air insulated baking sheet to decrease the chances of the bottoms burning.

Nutrition

Calories: 159kcal | Carbohydrates: 10g | Protein: 2g | Fat: 12g | Saturated Fat: 7g | Cholesterol: 66mg | Sodium: 71mg | Potassium: 44mg | Fiber: 1g | Sugar: 6g | Vitamin A: 466IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Spaghetti with Sauteed Chicken and Grape Tomatoes

Spaghetti with Sauteed Chicken and Grape Tomatoes, a pasta inspired by the abundance of tomatoes and basil in my garden this year.

Spaghetti with Sauteed Chicken and Grape Tomatoes in a skillet
Spaghetti with Chicken and Grape Tomatoes

Each summer, I plant every variety of tomatoes, including grape tomatoes. Grape tomatoes are always the first to grow and ripen. Since I usually wind up with more than I can eat in salads, I like to create new recipes with them. Adding them to pasta is one of my favorite ways to cook them. Some other recipes with grape tomatoes you make like are Spiralized Zucchini and Grape Tomatoes, Angel Hair Pasta with Zucchini and Tomatoes, and Sheet Pan Shrimp with Broccolini and Tomatoes.

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