Do you love treating yourself to a delicious breakfast at your favorite restaurant but find it hard to justify the cost? In this blog post, we’ll explore some of the best breakfast copycat recipes that will have you feeling like a pro chef in your own kitchen.

Denny’s My Hammy and Cheese Omelet Copycat Recipe

This filling breakfast is a quick fix for not only breakfast but also dinner. Cubed ham mixed with Swiss cheese and eggs makes one filling meal.

Serves 1 | Prep. time 10 minutes | Cooking time 5 minutes

Ingredients

• 3 eggs
• Salt and pepper to taste
• 3 tablespoons water
• ½ cup cooked ham, diced
• 1 tablespoon butter
• 2 slices Swiss cheese
• 2 slices American cheese

Sides

• Buttered toasts
• Hash brown
• Cooked bacon slices
• Breakfast sausages

Preparation

1. In a mixing bowl, whisk the eggs. Season with salt and pepper to taste and mix well. Set aside.
2. Add the water to a non-stick skillet and bring to a boil on high heat. Lower heat to medium-low and add the diced ham. Cook until all the water evaporates, about 2 minutes. Set aside
3. In another non-stick medium skillet, melt the butter over low heat. Add the whisked eggs and let cook until settled. Push the settled eggs toward the center so the uncooked eggs can flow underneath. Add the Swiss cheese slices on one side and the American cheese slices on the other. Add the ham on top of the American cheese and fold the other side over. Transfer to a serving plate.
4. Serve warm with favorite sides as desired.

Nutrition Facts per serving

Calories 780, fat 55 g, sodium 2270 mg, carbs 20 g, sugar 3 g, protein 50 g

Cracker Barrel Momma’s French Toast Copycat Recipe

A classic and wonderfully delicious recipe for French toast. The blueberry sauce gives this simple French toast a richly tasty touch.

Serves 4 | Prep. time 15 minutes | Cooking time 25 minutes

Ingredients

French Toast

• ¼ cup butter, melted
• 1 cup 2% milk
• 4 large eggs
• 1 teaspoon vanilla extract
• ½ teaspoon ground nutmeg
• 8 slices sourdough bread

Blueberry Sauce

• ¼ cup sugar
• 1½ teaspoons cornstarch
• ¼ teaspoon ground cinnamon
• ⅛ teaspoon ground cloves
• 1½ cups blueberries
• 2 tablespoons orange juice concentrate, thawed

Preparation

1. Preheat the oven to 375°F (191°C). Spread the melted butter over the bottom of a 15×10×1-inch baking dish.
2. In a large shallow bowl, beat the milk, eggs, vanilla, and nutmeg and beat until well combined. Dip each bread slice into the milk mixture.
3. Arrange the bread slices in the prepared baking dish. Bake for 20–25 minutes or until golden brown.
4. To make the blueberry sauce, in a large saucepan, mix the sugar, cornstarch, cinnamon, and cloves. Stir in the blueberries and orange juice concentrate. Bring to a boil over medium heat. Cook for about 2 minutes, stirring continuously.
5. Transfer the baked French toast onto serving plates. Top with blueberry sauce and serve.

Nutrition Facts per serving

Calories 479 fat 19 g, sodium 597 mg, carbs 62 g, sugar 23 g, protein 16 g

IHOP Swedish Crepes Copycat Recipe

A simple homemade crepes recipe. These milky crepes would be great with sweet or savory filling as well.

Serves 6 | Prep. time 10 minutes | Cooking time 24 minutes

Ingredients

• 1½ cups flour
• 3 eggs
• 1¾ cups milk
• ¼ cup beer
• 1 tablespoon sugar
• ½ teaspoon salt
• Cooking spray

Preparation

1. In a bowl, mix all of the ingredients with a hand mixer until well combined.
2. Grease a nonstick skillet with cooking spray and heat over medium-low heat. Add the desired amount of mixture and spread in a thin layer with a spoon. Cook for 2–3 minutes. Flip and cook for 30–60 seconds more. Repeat with the remaining mixture.
3. Serve warm.

Nutrition Facts per serving

Calories 193, fat 4g, sodium 259 mg, carbs 30 g, sugar 6 g, protein 8 g

Panera Bread Spinach Artichoke Soufflés Copycat Recipe

Make your morning truly amazing with Panera’s iconic cheese soufflé. Packed with healthy and satisfying ingredients, it is an all-in-one breakfast treat.

Serves 4 | Prep. time 20 minutes | Cooking time 44-46 minutes

Ingredients

• 1 (17-ounce) pack sheet puff pastry
• 3 large eggs
• 2 tablespoons sour cream or Greek yogurt
• ¼ cup Pecorino Romano or Parmesan cheese, finely grated
• ¼ teaspoon salt
• ¼ teaspoon garlic powder
• ½ teaspoon baking powder
• ¼ cup frozen chopped spinach, thawed
• 1–2 dashes hot sauce (optional)
• 2 artichoke hearts, chopped
• ¼ cup Asiago cheese, grated
• 1 tablespoon red bell pepper, finely chopped

Variations

Spinach and Bacon

Remove red bell pepper. Replace artichoke hearts with ¼ cup cooked and chopped bacon.

Ham and Swiss

Remove red bell pepper. Replace artichoke hearts and spinach with ½ cup sliced and chopped deli ham, and replace Asiago cheese with Swiss cheese.

Four Cheese

Replace artichoke hearts and spinach with ½ cup shredded cheddar cheese; use a combination of Parmesan and Pecorino Romano cheese.

Preparation

1. Preheat the oven to 400°F (204°C).
2. Cut the pastry into 4 equal pieces. Line 4 4-inch tart pans with the pastry squares, allowing the corners to drape over the pan edges. You can also use muffin tins; in that case, grease well, cut the pastry into 9 square pieces, and press each piece into a tin.
3. Whisk the eggs in a mixing bowl. Add the baking powder, Pecorino cheese, sour cream, salt, garlic powder, and hot sauce; mix well. Add the artichoke hearts, spinach, and bell pepper.
4. Fill the pans or muffin tins equally with the prepared mixture. Sprinkle 1 tablespoon of Asiago cheese on top of each pan. Gently fold the corner points of the pastry over the filling. If using muffin tins, sprinkle Asiago cheese evenly on top.
5. Bake for 24-26 minutes until the eggs are puffy and the pastry is browned. Serve warm.

Nutrition Facts per serving

Calories 520, fat 33 g, sodium 890 mg, carbs 39 g, sugar 8 g, protein 18 g

Starbucks Iced Lemon Loaf Copycat Recipe

Oozing with lemony and buttery flavors, this lemon loaf is a must-try recipe. Sweet lemon glaze over perfectly baked loaf makes it an irresistible offering.

Serves 8 | Prep. time 20 minutes | Cooking time 50 minutes

Ingredients

Lemon Loaf

• 1½ cups all-purpose flour
• ½ teaspoon baking powder
• ¼ teaspoon baking soda
• ¼ teaspoon salt
• ½ cup unsalted butter, softened
• 1 cup sugar
• 3 large eggs
• ½ teaspoon vanilla extract
• 1 teaspoon lemon extract
• Zest of 1 large lemon
• 2 tablespoons lemon juice
• ⅓ cup buttermilk or sour cream

Icing

• 1 cup powdered sugar
• 1 tablespoon lemon juice
• 1 tablespoon cream or milk

Preparation

1. Preheat the oven to 350°F (177°C). Line an 8×4-inch loaf pan with parchment paper or grease it with some butter.
2. In a mixing bowl, mix the flour, salt, baking powder, and baking soda.
3. In another mixing bowl, beat the butter and sugar until fluffy. Add the eggs one at a time, mixing well after each. Mix in the vanilla, lemon juice, lemon extract, and lemon zest.
4. Add half of the flour mixture and half of the buttermilk and mix until well blended. Add the remaining flour mixture and buttermilk. Mix until you get a smooth batter.
5. Pour the batter into the pan and bake for 50–60 minutes. Check by inserting a toothpick. If it comes out clean, the loaf is fully baked; if not, bake for a few more minutes and do the toothpick test again.
6. Remove from oven and let cool completely on a wire rack.
7. To make the lemon icing, in a mixing bowl, mix the lemon juice, powdered sugar, and cream/milk. Adjust sugar and cream/milk to taste.
8. Drizzle the icing over the loaf and spread evenly.

Nutrition Facts per serving

Calories 490, fat 23 g, sodium 520 mg, carbs 68 g, sugar 47 g, protein 5 g

Cracker Barrel Pinto Beans Copycat Recipe

This Cracker Barrel copycat recipe is a great side dish to serve with any meal. The smoked ham hocks add an abundance of flavor.

Serves 4–6 | Prep. time 10 minutes | Cooking time 3 hours

Ingredients

• 1 pound ham hocks or country ham
• 1 tablespoon sugar
• 2 quarts water
• 2 cups dry pinto beans, sorted and washed
• 1½ teaspoons salt

Preparation

1. Cook the ham hocks until well done. Reserve the stock and pull the meat from the bone.
2. Remove any pebbles from the beans, rinse them, and add them to a large pot with the water. Season with salt and add the ham and reserved stock. Bring to a boil, then reduce heat, cover and simmer for about 3 hours or until beans are tender.
3. Alternatively, you can add all of the ingredients (with the ham still on the bone) to a slow cooker and cook on low for 6–8 hours.

Nutrition Facts per serving

Calories 140, fat 2 g, sodium 260 mg, carbs 21 g, sugar 1 g, protein 10 g

***These recipes can be found in Lina Chang’s Breakfast Copycat Recipes: Making Popular Restaurants’ Most Iconic Breakfast Dishes at Home. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Discover a heart-healthy approach to eating that’s both flavorful and easy to follow. These wholesome dishes have fresh ingredients, balanced nutrients, and simple preparation, perfect for supporting overall well-being and boosting your energy.

Tomato Stuffed with Walnut Chicken Salad

Serves 4

Ingredients

• 4 large tomatoes
• 1 pound boneless, skinless chicken breast, cooked and shredded
• 1 cup low fat plain yogurt
• 1 tablespoon Dijon mustard
• 1 clove garlic, crushed and minced
• 1 tablespoon fresh tarragon
• 1 tablespoon fresh chives, chopped
• ½ cup walnuts chopped
• 1 cup fresh peas
• 1 cup celery, diced

Directions

1. Cut the tops off of the tomatoes and gently scoop out the insides.
2. In a bowl combine low fat yogurt, Dijon mustard, garlic, tarragon, and chives. Mix well.
3. In a separate bowl combine the chicken, walnuts, peas, and celery. Add the dressing mixture and toss to coat.
4. Spoon the chicken mixture into each of the tomatoes.
5. Serve immediately, or chill for up to two hours.

Spaghetti Squash with Herbs and Creamy Goat Cheese

Serves 4

Ingredients

• 2 medium spaghetti squash, cut in half
• 2 tablespoons canola oil
• 2 cloves garlic, crushed and minced
• ¼ cup dry white wine
• ½ cup low sodium chicken stock
• 1 tablespoon fresh chives, chopped
• 1 tablespoon fresh thyme, chopped
• 1 teaspoon black pepper
• ½ cup goat cheese crumbles

Directions

1. Preheat the oven to 400°F.
2. Place the squash halves on a baking sheet and brush each with canola oil. Place in the oven and bake to 45 minutes. Remove from the oven and let cool slightly before scooping out the insides and setting aside.
3. Heat the remaining oil in a skillet over medium heat. Add the garlic and sauté 1 minute.
4. Add the white wine and deglaze the pan until most of the wine has evaporated.
5. Add the spaghetti squash, chicken stock, chives, thyme, and black pepper. Let cook for 3 minutes, tossing occasionally.
6. Turn off heat and add goat cheese. Toss well and serve immediately.

Root Vegetable Beef Stew

Serves 6

Ingredients

• 2 pounds beef stew meat
• 1 cup red onion, sliced thick
• 1 cup celery, sliced
• 2 cups carrots, sliced
• 1 cup sweet potato, cubed
• 1 cup beets, cubed
• 3 cloves garlic, crushed and minced
• 2 cups low sodium beef broth
• 1 cup vegetable or tomato juice
• 1 teaspoon sage
• 1 teaspoon rosemary
• 1 teaspoon black pepper
• 1 tablespoon prepared ground horseradish

Directions

1. Place the red onion, celery, carrots, sweet potato, and beets in the bottom of a slow cooker.
2. Place the stew meat on top of the vegetables, followed by the garlic, beef broth, vegetable juice, sage, rosemary, black pepper, and horseradish.
3. Cover and cook on low for 6 hours, or until meat is cooked through and vegetables are tender.

Chicken Pesto with Zucchini Noodles

Serves 4

Ingredients

• 2 cups fresh basil, chopped
• ½ cup fresh parsley, chopped
• 2 cloves garlic, crushed and minced
• ½ cup fresh grated Parmesan cheese
• 1 teaspoon lemon zest
• ¼ cup + 1 tablespoon olive oil
• 1 pound boneless skinless chicken breast, chopped
• ¼ cup red onion, diced
• 1 cup baby tomatoes, cut in half
• 6 cups zucchini, julienned into thin “noodles”

Directions

1. Place the basil, parsley, garlic, Parmesan cheese, and lemon zest together in a food processor or blender.
2. Pulse while slowly adding ¼ cup olive oil until a pesto paste is formed. Set aside.
3. Add the remaining olive oil to a skillet over medium heat.
4. Add the chicken and cook until no longer pink in the center, approximately 5-7 minutes.
5. Add the tomatoes and cook for an additional 2 minutes before adding the zucchini noodles.
6. Add the pesto to the pan and toss while cooking, until heated through.
7. Serve immediately.

Easy Tomato Soup

Serves 2-4

Ingredients

• 2 teaspoons olive oil
• 2 cloves garlic, crushed and minced
• 4 cups low sodium chicken stock
• 1 14 ounce can reduced sodium crushed tomatoes
• 2 cups fresh tomatoes, diced
• 1 cup low fat milk
• ¼ cup fresh basil, chopped
• ¼ cup fresh parsley, chopped
• 1 teaspoon black pepper

Directions

1. In a large saucepan heat the olive oil over medium.
2. Add the garlic and sauté for 1 minute before adding the chicken stock, canned tomatoes and fresh tomatoes. Cook for 5 minutes, stirring occasionally.
3. Add the milk, basil, parsley, and black pepper.
4. Continue to cook, stirring occasionally, until heated through.
5. Serve immediately.

Salmon Patties over Fresh Greens

Serves 2-3

Ingredients

• 3 cups cooked salmon
• 1 tablespoon olive oil
• ¼ cup shallots, diced
• 1 clove garlic, crushed and minced
• 1 tablespoon fresh chives, chopped
• ½ cup ground almonds
• 2 teaspoons lemon zest
• 1 teaspoon old bay seasoning
• 1 teaspoon black pepper
• 6 cups spinach or other salad greens
• 1 tablespoon balsamic vinegar

Directions

1. In a sauté pan, heat the olive oil over medium heat. Add the shallots and garlic. Sauté until tender, approximately 2-3 minutes.
2. Shred the cooked salmon with a fork and place it in a large bowl. Using a slotted spoon, remove the shallots and garlic from the pan and add to the salmon.
3. Mix in the chives, almonds, old bay seasoning, and black pepper. Mix well.
4. Form into approximately 6 patties.
5. Return the pan to medium high heat and add the salmon patties. Cook for approximately 3 minutes on each side, or until nicely browned.
6. Place the spinach or salad greens on serving plates, drizzles with balsamic vinegar, and place the salmon patties on top to serve.

These recipes and more are found in Madison Miller’s DASH DIET: Guidelines and Recipes: 14-Day Heart Healthy Eating Plan to Jump Start Your Diet, Lose Weight, and Gain Control of Your Health. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Celebrate the holiday season with a festive array of classic favorites and modern twists. From savory starters to irresistible sweets, these dishes are sure to impress, delight, and bring warmth to any holiday table.

Baked Camembert with Caramelized Cranberries

Serves: 8-10 | Preparation time: 10 minutes | Cooking time: 60 minutes

Ingredients

• 1 tbsp butter
• 1 tbsp brandy
• 2 tbsp brown sugar
• ½ cup dried unsweetened cranberries
• 1 8 oz. round Camembert cheese
• 1 tbsp slivered almonds
• 1 French baguette bread or crackers

Preparation

1. Preheat the oven to 350ºF, and place the oven rack in the middle position.
2. In a small skillet over medium heat, let the butter melt. Add the brandy and brown sugar. Stir until the sugar is dissolved completely. Remove from heat. Add the cranberries, and stir to coat well.
3. Remove the Camembert cheese rind with a small paring knife, if desired. Place the Camembert in a small oven-proof baking dish. Spoon the cranberry mixture, and sprinkle the slivered almonds on top.
4. Place in the preheated oven. Bake the cheese until it becomes softer and is heated through, about 10 to15 minutes. Remove from oven, and let stand for 5 minutes.
5. Serve with thin slices of French baguette or crackers.

Nutritional information per serving:

Calories: 289, Total fat: 16.4 g, Carbohydrates: 23.4 g, Dietary fibers: 0.5 g, Sugars:12.3 g, Proteins: 12.6 g

Prosciutto Purse

Yields 20 pieces | Preparation time: 10 minutes

Ingredients

• 20 thin slices of prosciutto
• 20 cubes of blue cheese or any firm cheese you prefer
• 20 chive strings
• 5 fresh ripe figs like Black Mission

Preparation

1. Wash and cut the figs in quarters.
2. Place a slice of prosciutto flat on a working surface. Place a cheese cube and a piece of fig in the middle of the prosciutto. Assemble to form a little closed bag.
3. Secure by tying with a chive string.
4. Repeat until all the ingredients are gone. Place on a serving plate. Refrigerate. Bring to room temperature before serving, about fifteen minutes. These easy-to-make appetizers can be made up to 6 hours in advance.

Nutritional information per serving:

Calories: 61.3, Total fat: 3.2 g, Carbohydrates: 3.6 g, Dietary fibers: 0.5 g, Sugars: 2.6 g, Proteins: 4.5 g

Christmas Beer-Glazed Ham

Serves: 16-20 | Preparation time: 40 minutes | Cooking time: 3 hours 30 minutes

Ingredients

• 1 bone-in, fully cooked ham of 15-16 lbs
• 30 to 40 whole cloves
• 2 ½ cup dark beer
• 1 cup brown sugar
• 4 tbsp prepared mustard
• 1 tsp ground ginger
• 1 tsp ground cardamom

Preparation

1. Preheat the oven to 325ºF.
2. Remove the ham’s membrane, leaving it intact around the bone. There should be at least a ¼ inch of fat remaining. With a sharp knife, score the ham’s fat on the two diagonals, to form a diamond pattern. Make sure not cut the meat, but only the fat.
3. Place the ham in a large roasting pan, fat side up. Insert a clove at the junction of each diamond. Not too deep, you should be able to see them on the surface of the ham.
4. Pour 1½ cups of beer over the ham. Place the ham uncovered in the oven, and cook for 3 hours. Brush the ham two or three times with some beer.
5. Remove the ham from the oven and crank up the oven temperature to 400ºF.
6. While waiting, prepare the glaze. Mix the brown sugar, mustard, ginger, cardamom, and remaining beer in a small mixing bowl.
7. Brush the ham generously with brown sugar paste. Place back in the oven, and cook for another 30 to 35 minutes until the ham is well glazed.
8. Let the ham rest for 10 minutes before carving. While the ham is resting, remove the cloves.

Nutritional information per serving:

Calories: 134.7, Total fat: 4.1 g, Carbohydrates: 15.2 g, Dietary fibers: 0.2 g, Sugars: 13.0 g, Proteins: 9.2 g

Easy Braised Turkey Pie with Chestnuts and Caramelized Pearl Onions

Serves: 8-10 | Preparation time: 30 minutes | Cooking time: 75 minutes

Ingredients

• 3 lbs boneless and skinless turkey breast
• 1 cup all-purpose flour
• 1 tsp salt
• ½ tsp black pepper
• ½ cup vegetable oil
• 2 carrots, peeled and diced
• 2 celery stalks, trimmed and diced
• 2 yellow onions, diced
• ½ cup peas, fresh or frozen
• 4 cloves of garlic, minced
• 2 tsp fry thyme
• 4 cups chicken stock
• 4 cups of frozen pearl onions, thawed
• 2 cups cooked whole chestnuts (2 10-oz. cans )
• 5 cups button mushrooms, quartered (14 oz.)
• ½ cup fresh parsley, chopped
• 1 1-lb package of frozen puff pastry thawed in the refrigerator
• Butter for greasing

Preparation

1. Cut the turkey breast into bite-sized cubes.
2. In a sealable bag, such as a zip lock, mix the flour with the salt and pepper. Add the turkey, and shake to coat the meat. Keep the remaining flour mix for later use.
3. Place a heavy, large skillet, such as a cast iron, over medium-high heat. Add 2 tbsp of the vegetable oil. Brown the turkey cubes in small batches on all sides. Add oil as needed. Set the browned turkey aside in a plate and reserve.
4. Add to the skillet, 1 tbsp of vegetable oil, the carrots, celery, onions, peas, minced garlic, and thyme. Sauté until tender, about 3 to 5 minutes on medium heat. Sprinkle the remaining flour over the vegetables. Stir to coat.
5. Add the turkey back into the skillet with the vegetables. Pour the stock. Increase the heat to medium-high, and bring to a boil. Reduce the heat to low, cover and cook for 20 to 30 minutes, or until the turkey is cooked through.
6. In the meantime, in another large skillet, add the vegetable oil that is left, and warm over medium-high heat. Fry the mushrooms, chestnuts, and pearls onions. Sauté until the onions are tender and well caramelized, all the liquid has evaporated, and the mushrooms are golden brown, about 20 to 25 minutes.
7. Add the mushroom mixture to the turkey. Add the parsley, and let simmer, on medium heat, for 5 more minutes. Remove from heat, and let cool.
8. Taste and season with salt and pepper, if needed.
9. Up to this point, you can refrigerate the completely cooled-down turkey mixture in an airtight container up to 2 days. If can also be frozen up to two weeks.
10. Grease with butter a 13 by 9” baking dish. Spoon the turkey mixture in the baking dish. Set aside.
11. Preheat the oven to 400ºF, and place the oven rack in the middle position.
12. On a work surface dusted with flour, roll-out 1 sheet of the puff pastry until it covers all the surface of the baking dish and more.
13. With a small cookie cutter in the shape of a small star, a snowflake, or any other Holiday shape, make a series of 2 to 4 vent holes, in a line across the center of puff pastry.
14. Place the dough over the baking dish. Cut off the excess dough with a sharp knife.
15. Brush the dough with the egg yolk. At this point, you can refrigerate the turkey pie for up to 4 hours before baking. Just cover it with a plastic wrap.
16. Place the turkey pie on a baking sheet, and place in the oven. Bake for 45 minutes, or until the crust is well cooked and golden.
17. Remove from the oven, and let the pie rest for 10 minutes before serving.

Nutritional information per serving:

Calories: 568, Total fat: 26.4 g, Carbohydrates: 43.2 g, Dietary fibers: 4.8 g, Sugars: 21.2 g, Proteins: 38.2 g

Spiced Red Cabbage

Serves: 6 | Preparation time: 20 minutes | Cooking time: 90 minutes

Ingredients

• 1 medium-sized red cabbage, trimmed and quartered
• 1 large red onion, diced
• 1 Granny Smith apple, peeled, cored, and shredded
• 2 garlic cloves, minced
• ⅛ tsp ground clove
• ¼ tsp ground nutmeg
• 2 tbsp brown sugar, packed
• 2 tbsp balsamic vinegar
• 2 tbsp butter
• Salt and freshly ground pepper

Preparation

1. Preheat the oven to 300ºF, and place the oven rack in the middle position.
2. Remove the heart from each quarter of the cabbage. Shred the cabbage with a sharp knife or a mandolin.
3. Place the shredded cabbage on a baking dish. Toss in the diced onions and the shredded apple.
4. In a small mixing bowl, stir together the minced garlic, the clove, the nutmeg, the sugar, and the vinegar. Season with salt and pepper to taste.
5. Pour the mixture over the cabbage, onions, and apple mix. Stir to combine all the ingredients well.
6. Dice the butter into small pieces and sprinkle them over the cabbage mix. Cover the baking dish with a lid or aluminum foil.
7. Place in the oven, and bake for 90 minutes until the cabbage is fork tender. After 45 minutes, toss the cabbage mix a few times and continue cooking.
8. Remove from oven, taste, and adjust seasoning with salt and freshly ground pepper if needed. Serve warm.

Nutritional information per serving:

Calories: 122.7, Total fat: 4.1, Carbohydrates: 23.2, Dietary fibers: 4.2, Sugars: 14.8, Proteins: 2.7

Bûche de Noël

Serves: 12 | Preparation time: 60 minutes | Cooking time: 12 minutes

Ingredients

Cake’s ingredients

• 4 large eggs
• 1 cup white sugar
• ¾ cup all-purpose flour
• 2 tbsp cacao
• ¼ tsp salt
• 2 tsp baking powder

Chestnut cream

• 1 lb unsalted butter
• 1 15.5 oz chestnut vanilla purée
• 1 ½ cup icing sugar
• 1 tbsp dark rum or rum extract

Chocolate frosting

• ¾ cup unsalted butter, at room temperature
• 2 cups icing sugar
• 1 tsp pure vanilla extract
• 3 tbsp strong coffee
• 3 semi-sweet chocolate squares, melted

Preparation

1. Preheat the oven to 400ºF, and place the oven rack in the middle position.
2. Grease a jumbo-sized rimmed baking sheet (fifteen-inch by twenty-inch), and line it with parchment paper or waxed paper.
3. In a large mixing bowl, beat the eggs and sugar until light and fluffy, about two to three minutes. Add the flour, cocoa, salt, and baking powder. Beat until well combined.
4. Pour the cake batter on the prepared baking sheet. The batter should be spread out evenly. Bang the baking sheet two or three times on the counter to make sure no air bubble formed in the batter.
5. Place in the oven, and bake for twelve minutes.
6. While the cake is cooking, dampen a large, clean kitchen towel, and place it flat on a working surface. Dust the towel with some powdered sugar.
7. When ready, remove the cake from the oven, and place the damp towel flat on the cake, dusted side up. Reverse the cake immediately.
8. Roll the cake with the towel to give it the rolled shape and set aside.
9. To make the chestnut cream, start by beating the butter at high speed until creamy. Add the chestnut purée and rum. Mix until well combined. Add ½ cup of the icing sugar at a time and beat on high speed. Repeat until all the icing sugar has been used.
10. The cake should have had time to cool down enough while you prepared the chestnut cream. Unroll the cake, and with a spatula, smear the chestnut cream all over the cake. Roll it back, and place on a serving plate. You can prepare the bûche up to this point, and freeze it up to four weeks.
11. Prepare the chocolate frosting. In another mixing bowl, beat the butter until creamy. Add the melted chocolate, vanilla, and coffee to the butter. Add the icing sugar by increments of half a cup at a time. Beating on high speed until you get a fluffy frosting.
12. Cut off two to three inch of cake from one end and place it on the side to make a branch. Frost the log cake with a spatula. With a fork, in long stoke, make some long line to reproduce tree bark. Decorate with your favorite Christmassy small ornaments.
13. Refrigerate the bûche de Noël until ready to serve. Let it at room temperature before serving for at least thirty minutes.

Note: Chestnut vanilla cream can be found in grocery stores with the baking products. If you cannot find it, you can use the regular chestnut purée; just add two teaspoons of pure vanilla extract to the recipe.

Nutritional information per serving:

Calories: 393, Total fat: 16.3 g, Carbohydrates: 59.5 g, Dietary fibers: 2.0 g, Sugars: 46.9 g, Proteins: 4.8 g

***These recipes and more are found in Sarah Spencer’s Christmas Feast Cookbook: The Very Best Classic and New Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Make your Thanksgiving meal stress-free and delicious with easy recipes that impress. From savory mains to mouthwatering sides and desserts, these simple dishes will bring joy to your holiday table without the hassle.

Blue Cheese and Pear Tart

The use of premade bread dough makes this an easy, elegant holiday appetizer that will please your guests, while giving you time to enjoy their company.

Serves: 8 | Prep Time: 15 minutes | Cook Time: 20 minutes

Ingredients

• 1 package puff pastry
• ¼ cup olive oil, divided
• ½ cup shallots, sliced
• 1 cup blue cheese, crumbled
• ½ cup walnut, chopped (optional)
• 2 large pears, sliced
• 1 tablespoon fresh rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon honey

Directions

1. Preheat oven to 400°F/204°C.
2. Heat one tablespoon of the olive oil in a sauté pan over medium heat. Add the shallots and sauté for 3-5 minutes, or until tender and slightly translucent. Set aside.
3. Lightly oil a large baking sheet. Roll the dough and place it on the baking sheet. Using your hands, thin the dough and spread it out along the baking sheet until it is about ¼-inch thick or just slightly thinner.
4. Brush liberally with the olive oil.
5. Add the shallots to the top of the dough, followed by the blue cheese, walnuts (if desired), and then the pears.
6. Season with rosemary, salt, and black pepper.
7. Place in the oven and bake for approximately 20 minutes, or until crust is golden.
8. Drizzle with honey and serve warm.

Holiday Roast with Horseradish Sauce

Nothing beats the ease of a slow cooker during the holidays. This roast is dressed with creamy horseradish sauce at the end.

Serves: 8-10 | Prep Time: 15 minutes | Cook Time: 6 hours

Ingredients

• 1 3-4 lbs sirloin roast
• 4 cloves garlic, crushed and minced
• 1 teaspoon thyme
• 2 teaspoons rosemary
• 1 teaspoon salt
• 1 teaspoon black pepper
• 2 tablespoons olive oil
• ½ cup beef stock
• ¼ cup dry red wine
• 1 cup sour cream
• 2 tablespoons prepared horseradish
• 1 tablespoon chives, chopped
• 1 teaspoon lemon zest
• 1 teaspoon black pepper

Directions

1. In a bowl, combine the crushed garlic, thyme, rosemary, salt, and black pepper. Rub the mixture all over the sirloin roast.
2. Heat the olive oil in a skillet over medium high heat and sear the roast on all sides until browned.
3. Transfer the roast to a large slow cooker.
4. Add the beef stock and red wine to the pan. Reduce over medium heat, while scraping the pan. Remove from heat and add to the slow cooker.
5. Cover and cook on low for 6 hours, or until desired doneness is reached.
6. Meanwhile combine the sour cream, horseradish, chives, lemon zest, and black pepper. Mix well, cover, and refrigerate until ready to serve.
7. Remove the roast from the slow cooker and let rest ten minutes before slicing and serving with horseradish sauce.

Cornbread Casserole

A “fix it and forget it” dish for your holiday table will be unforgettable with your guests.

Serves: 8 | Prep Time: 10 minutes | Cook Time: 4 hours

Ingredients

• 5 cups dry cornbread crumbs
• 3 cups dry seasoned bread crumbs
• 4 cups chicken stock
• 1 ½ cups sour cream
• 1 cup yellow onion, chopped
• 1 cup celery, diced
• 3 eggs, beaten
• 1 tablespoon dried sage
• 1 teaspoon dried tarragon
• 1 teaspoon salt
• 1 teaspoon black pepper
• Scallions, sliced for garnish.

Directions

1. Combine both of the bread crumbs in a large slow cooker.
2. In a bowl, combine the chicken stock and sour cream. Mix well.
3. Add the liquid, onion, celery, egg, sage, tarragon, salt, and black pepper to the bread crumbs. Mix well, making sure all of the dry bread crumbs are incorporated with the liquid.
4. Cover and cook on low for 4 hours.
5. Transfer to a serving dish and garnish with scallions before serving.

Tricolor Roasted Vegetables

Simple and elegant, the colors of this dish are just as beautiful as the rustic flavors.

Serves: 8 | Prep Time: 10 minutes | Cook Time: 35 minutes

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Ingredients

• 4 cups tricolored baby carrots
• 2 cups parsnips, cut into I ½ inch chunks
• 2 cups beets, cut into chunks
• ¼ cup olive oil
• 1 tablespoon balsamic vinegar
• 1 teaspoon coarse sea salt
• 1 teaspoon coarse ground black pepper
• ¼ cup fresh parsley, chopped

Directions

1. Preheat the oven to 425°F/218°C and line a baking sheet with aluminum foil.
2. Combine the baby carrots, parsnips, and beets in a bowl. Drizzle with olive oil and balsamic vinegar. Toss to coat.
3. Spread the vegetables out on the baking sheet and season with sea salt and black pepper.
4. Place in the oven and bake for 35-40 minutes or until tender, turning once halfway through.
5. Let cool slightly before transferring to a serving dish. Garnish with fresh parsley before serving.

White Chocolate Cranberry Dump Cake

All the tastes of the holidays, married perfectly in a slow cooker with minimal effort from you.

Serves: 8 | Prep Time: 5 minutes | Cook Time: 3 hours

Ingredients

• 3 cups chunky cranberry sauce (homemade or canned)
• 1 teaspoon vanilla extract
• ½ teaspoon cinnamon
• 1 standard size white cake mix
• ½ cup butter, melted
• 1 ½ cup white chocolate baking pieces, like white chocolate chips
• 2 teaspoons orange zest
• Fresh cream for garnish

Directions

1. Lightly oil the inside of a large slow cooker.
2. Add the cranberry sauce, vanilla extract, and cinnamon to the slow cooker, mix gently.
3. Add the cake mix on top of the cranberry sauce and pour the melted butter on top.
4. Top the cake mix with white chocolate pieces and orange zest.
5. Cover and bake on high for approximately 3 hours.
6. Serve with fresh cream, if desired.

***These recipes and more are found in Louise Davidson’s Thanksgiving Cookbook – Easy Stress-Free Holiday Recipes. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Craving bold flavors and comforting dishes? Look no further than Tex-Mex cuisine, a delicious fusion of Mexican and American flavors that’s sure to satisfy any appetite. In this blog post, we’re sharing must-try recipes that are perfect for a quick and tasty meal any day of the week! Get ready for crowd-pleasers like Queso Dip, Chimichangas, Enchiladas, Tex-Mex Pork Tacos, Chicken Fajitas, Classic Mexican Rice, and for dessert, indulgent Churros. Let’s dive into these easy, mouthwatering Tex-Mex favorites!

Queso Dip

Serves: 2-3 | Preparation Time: 5 minutes | Cooking Time: 10-15 minutes

Ingredients

• 1 can evaporated milk
• 1 tablespoon corn starch
• 2 cups shredded cheese of choice (like cheddar or Gouda)
• ½-1 cup cream cheese or cream (optional)
• 1 can diced tomatoes with green chilies
• ½-1 pound lean ground beef, thoroughly cooked and drained

Directions

1. Combine the cornstarch and evaporated milk in a saucepan.
2. Add the shredded cheese and cream cheese or cream, if using.
3. Cook over medium heat, stirring constantly, until the cheese is melted, and continue cooking until the sauce is of the desired thickness.
4. Add the tomato-chili mix and stir in the cooked ground beef.
5. Cook to heat through.
6. Serve with tortilla chips or any chips of your choice.

Chimichanga (Deep Fried Burrito)

Serves: 4 | Preparation Time: 20 minutes | Cooking Time: 35-40 minutes

Ingredients

• 4 large flour tortillas
• 2 cups of vegetable oil, for frying

For filling

• 1 pound choice of meat (chicken or beef)
• 1 small onion, chopped
• 1 medium bell pepper, destemmed, seeded and chopped
• 3 Roma tomatoes, chopped
• 1 clove garlic, minced
• Salt and pepper, to taste
• ½ cup refried beans
• ½ cup each of salsa, guacamole and sour cream plus more for serving

Directions

1. Combine the meat, onion, bell pepper, tomatoes, salt, and pepper in a heavy-bottomed pot, mixing to coat the meat well.
2. Cover the pot and cook for 45 minutes over medium heat. Stir occasionally.
3. Turn off the heat and let the mixture cool.
4. When the meat has cooled down, shred it by pulling it apart with forks, or slice it thinly with a sharp knife. Stir the meat back in with the vegetables and set it aside.
5. Heat the refried beans in a saucepan over medium heat until heated through (about 5 minutes).
6. Steam the tortillas by wrapping them in damp towels and heating in the microwave for 20-30 seconds. You may also heat them on a preheated skillet for 15 seconds on each side.
7. Spread ¼ of the warmed refried beans in the center of each tortilla.
8. Place ¼ of the shredded meat over the refried beans.
9. Place spoonfuls of salsa, guacamole, and sour cream over the refried beans and meat.
10. Fold one side of the tortilla over. While applying pressure around the middle, fold the sides in to seal the ends. Continue to roll the tortilla over until the center is resting on the other end of the tortilla. Place on a tray or dish, seam side down. Repeat for the rest of the tortillas.
11. Heat the oil in a frying pan over medium-high heat.
12. Fry the chimichangas until lightly browned and crisp (5 minutes on each side).
13. Lift the fried chichimangas out of the oil with a slotted spoon and let them drain for a few seconds on paper towels.
14. Serve hot with more salsa, guacamole, and sour cream.

Enchiladas

Serves: 4 | Preparation Time: 15 minutes | Cooking Time: 20 minutes

Ingredients

Enchilada sauce

• (makes about 4 cups)
• ¼ cup vegetable oil, canola oil, or melted coconut oil
• ¼ cup all-purpose flour
• 3 tablespoons chili powder
• 1 cup chicken stock
• 1 (28 ounce) can crushed tomatoes
• 1 teaspoon dried oregano
• 1 teaspoon cumin
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 tablespoon packed brown sugar
• ½ teaspoon kosher salt
• 1 teaspoon ground black pepper

To make the enchiladas

• 4 corn or flour tortillas
• 4 chicken breast fillets OR 1 ⅓ cups shredded chicken, cooked
• (For vegetarian enchiladas, you may use a combination of cooked black beans, cauliflower, spinach, broccoli, etc.)
• 2 cups shredded cheese (Edam, cheddar, Monterey Jack, or a combination), divided
• ⅓ cup onion, finely chopped
• 1 ½ cups enchilada sauce
• Cilantro, chopped, for garnish (optional)
• Sour cream and guacamole

Directions

For enchilada sauce

1. Combine the oil and flour in a medium saucepan over medium heat. Whisk in the remaining ingredients. Taste and adjust the spices based on your preferences.
2. Pour any unused enchilada sauce into an airtight container and refrigerate it for up to two weeks.

To make the enchiladas

3. Preheat the oven to 350°F.
4. Grease a 2-quart baking dish and pour about ½ cup of enchilada sauce into it. Set it aside.
5. Combine the shredded chicken (or vegetable combination of choice), 1 cup of cheese, and the onion in a bowl. Set it aside.
6. Steam the tortillas by wrapping them in damp towels and heating in the microwave for 20-30 seconds. You may also heat them on a preheated skillet for 15 seconds on each side. This is to make the tortillas pliable.
7. Lay a warmed tortilla inside the baking dish with enchilada sauce (This may also be done on a separate surface, if you find it too messy). Place a portion of the chicken/vegetable filling on the center of the tortilla and roll it to form a cylinder. Place it against the edge of the baking dish, seam side down. Do the same for the other tortillas, neatly lining and packing the rolls in the baking dish.
8. Pour the remaining enchilada sauce over the rolls (adding more sauce, if desired) and sprinkle with the remaining cheese.
9. Cover with foil and bake until heated through (about 15 minutes).
10. Remove the foil and bake about 5 minutes longer to melt the cheese.
11. Garnish with chopped cilantro (optional) and serve with sour cream and guacamole.

Tex-Mex Pork Tacos

Serves: 6 | Preparation Time: 20 minutes plus 30 minutes soaking time | Cooking Time: 2 hours 40 minutes

Ingredients

• 24 pieces 6-inch tortillas, corn or wheat
• 4 radishes, trimmed, thinly sliced
• Salsa
• Onions, chopped
• Pickled jalapeños
• Cilantro, chopped

For pork shoulder

• 4 large dried ancho chilies, stemmed and seeded
• 2 large dried chilies de árbol, stemmed and seeded
• 2 tablespoons sugar
• 1 tablespoon fresh lime juice
• 1 5-pound boneless pork shoulder
• Kosher or sea salt
• 2 tablespoons vegetable oil
• 1 large onion, chopped
• 4 large garlic cloves, coarsely chopped
• 2 bay leaves
• 2 teaspoons dried oregano
• 2 teaspoons ground coriander
• 2 teaspoons ground cumin
• ½ teaspoon ground allspice
• 1 (12 ounce) bottle dark beer

Directions

1. Soak the dried chilies in hot, freshly boiled water for 30 minutes. Weight them down and cover them with a plate or saucer. Drain, reserving 1 cup of liquid.
2. Preheat the oven to 350°F.
3. In a blender, process the chilies, sugar, lime juice, and ¼ cup of the reserved soaking liquid into a paste. Add more soaking liquid, if needed.
4. Dry the pork shoulder with paper towels.
5. Season it generously with salt, and then rub the paste evenly over the pork.
6. Heat the oil in a large Dutch oven or heavy pot over medium heat. Sauté the onion, garlic, bay leaves, oregano, coriander, cumin, and allspice until the onion is tender (about 8 minutes).
7. Pour in the beer and bring it to a boil.
8. Place the pork in the pot, cover, and transfer it to the oven. Let it braise until tender (about 2 ½ hours), basting occasionally with pan juices.
9. When the pork is done, transfer it carefully to a large tray and allow it to cool.
10. Shred it with forks, and pour the pan juice over the meat.
11. Heat the tortillas in a skillet, for about 1 minute on each side, and wrap them in towels to keep them warm.
12. Serve warm tacos and shredded pork, with toppings set out for everyone to use as they please.

Chicken Fajitas

Serves: 8 | Preparation Time: 15 minutes plus 10 minutes to overnight marinating time | Cooking Time: 35 minutes

Ingredients

• 1 pound boneless, skinless chicken breasts
• Kosher or sea salt
• Freshly ground black pepper
• 1 medium bell pepper, seeded and sliced into ½-inch strips
• 1 medium red onion, halved and sliced into ½-inch pieces
• 1 tablespoon vegetable oil
• 8 (6 inch) corn or flour tortillas
• Guacamole, salsa, shredded lettuce and sour cream (optional)

For the marinade

• ⅓ cup fresh cilantro, coarsely chopped
• 2 cloves garlic, finely chopped
• ½ teaspoon chili powder
• ½ teaspoon ground coriander
• ½ teaspoon ground cumin
• Juice of 1 lime
• 2 tablespoons vegetable oil

Directions

1. Combine the marinade ingredients. Marinate the chicken in the refrigerator for at least 10 minutes to overnight.
2. Preheat a grill pan to medium.
3. Arrange the chicken pieces on the grill, and season with salt and pepper.
4. Cook on one side until well browned (about 10 minutes).
5. Flip and season the second side with salt and pepper.
6. Cook, undisturbed, until the other side is well browned (about 10 minutes).
7. Place the chicken on a cutting board and let it rest.
8. Meanwhile, place the bell pepper and onion in a medium bowl, drizzle with 1 tablespoon of oil, season with salt and pepper, and toss to coat.
9. Place the vegetables on the hot grill pan in a single layer.
10. Cook until slightly charred (about 10 minutes). Transfer to a serving dish.
11. To heat the tortillas, steam them by wrapping them in damp towels, 5 pieces at a time, and heating in the microwave for 20-30 seconds. You may also heat them on a preheated skillet for 15 seconds on each side. Wrap them in a towel to keep warm.
12. Slice the chicken into strips or bite-sized pieces, cutting against the grain. Place it in the serving dish with the vegetables.
13. Serve with a warm tortilla with and top with guacamole, salsa, shredded lettuce and sour cream.

Classic Mexican Rice

Serves: 4-6 | Preparation Time: 15 minutes | Cooking Time: 40 minutes

Ingredients

• 1 ⅓ cups fresh or canned tomatoes, very ripe, cored
• 1 medium white onion, chopped
• ⅓ cup canola or any cooking oil
• 2 cups long grain white rice
• 4 cloves garlic, minced
• 2 medium jalapeños, seeded and minced
• 2 cups chicken broth
• 1 tablespoon tomato paste
• 1 ½ teaspoons salt
• ½ cup fresh cilantro, minced
• 1 jalapeño, minced (with seeds), for garnish
• 1 lime, cut into wedges

Directions

1. Place the tomatoes and onion in a blender and combine to make a smooth puree. Set it aside.
2. Place the rice in a strainer and rinse under cold running water until the starch is washed out and the water runs clear. Drain well.
3. Heat the oil in a heavy-bottomed skillet over medium-low heat for about 2 minutes. The oil is ready when a grain of rice dropped in sizzles.
4. Sauté the rice in the oil until the rice is light gold in color (about 6-8 minutes).
5. Add the garlic and 2 minced seedless jalapeños, and sauté until fragrant (about 1 minute).
6. Transfer the contents of the skillet to a rice cooker. Rinse any remaining bits in the skillet with the broth into the rice cooker. Stir in the puree, tomato paste, and salt.
7. Place the lid on the rice cooker and let it cook for about 30 minutes. Remove it from the heat but keep the lid on for another 5 minutes or so, to ensure that all the moisture has been absorbed by the rice.
8. Serve garnished with cilantro and jalapeño slices, with lime wedges on the side.

Churros

Serves: 4 | Preparation Time: 10 minutes | Cooking Time: 10 minutes

Ingredients

For the dough or paste

• 1 cup water
• 2 ½ tablespoons sugar
• ½ teaspoon salt
• 2 tablespoons vegetable oil
• 1 cup all-purpose flour
• Oil for frying

Cinnamon sugar

• ½ cup white sugar
• 1 teaspoon ground cinnamon

Direction

1. Combine the ingredients for the cinnamon sugar in a bowl, and set it aside.
2. Mix the water, sugar, salt, and 2 tablespoons of vegetable oil in a small saucepan, over medium heat.
3. Bring it to a boil and remove it from the heat.
4. Add the flour, stirring constantly. Continue mixing until a paste-like dough is formed.
5. Heat the oil for frying in deep-fryer or deep skillet, to 375°F.
6. Using a pastry bag, pipe strips of dough into the hot oil.
7. Fry until golden and drain on paper towels.
8. Roll the drained churros in cinnamon sugar to coat.
9. Serve.

***These recipes and more are Lina Chang’s Tex-Mex Takeout Cookbook: Favorite Tex-Mex Recipes to Make at Home. To get your copy, click on the cover below or click here.

To download a copy of the recipes, click here.

If you’re looking for the perfect one-pot solution to create mouthwatering meals with minimal cleanup, look no further than your trusty Dutch oven! In this post, we’re diving into six irresistible recipes from Dutch Oven Cooking: Easy One-Pot Meal Recipes by Louise Davidson. Whether you’re craving sweet Monkey Bread for breakfast, a cozy Orzo and Spinach Soup, or savory showstoppers like Barbecued Beef and Sweet Pepper or 20-clove Garlic Chicken, these recipes showcase just how versatile the Dutch oven can be. And for those who love a little crunch, we’re rounding things off with Beer Batter Shrimp and a comforting Apple Crisp. Let’s fire up those Dutch ovens and get cooking!

Monkey Bread

Serves: 6-8 | Preparation time: 10 minutes | Cooking time: 35 minutes

Ingredients

• ½ cup sugar
• ½ cup brown sugar
• 3 tablespoons cinnamon
• 2 rolls of refrigerated biscuit dough, biscuits cut in quarters
• 1 stick butter, melted

Directions

1. Line a 14-inch Dutch oven with aluminum foil (for easy clean-up).
2. Preheat the oven to 350°F. (For outdoor cooking, prepare the oven with 21 briquettes on the lid, and 11 beneath.)
3. Combine the sugar and cinnamon in a resealable or paper bag.
4. Drop the torn biscuits into the bag and shake to coat with the cinnamon mixture.
5. Place the coated biscuits in the Dutch oven and drizzle the melted butter over them.
6. Bake for 35 minutes.

Nutrition (per serving)

Calories 354, Carbs 51 g, fat 17 g, Protein 4 g, sodium 675 mg

Orzo and Spinach Soup

Serves: 4-6 | Preparation time: 5 minutes | Cooking time: 30 minutes 

Ingredients

• 2 tablespoons olive oil
• 1 small white onion, peeled and diced
• 1 cup carrots, diced
• 1 cup celery, diced
• 3 cloves garlic, peeled and minced
• 6 cups vegetable stock
• 1 14-ounce can fire-roasted diced tomatoes
• 1 ½ cups whole wheat orzo pasta
• ½ teaspoon dried thyme
• ¼ teaspoon dried oregano
• ¼ teaspoon dried rosemary
• 4 cups loosely packed spinach
• Salt and pepper

Directions:

1. Heat the oil in a Dutch oven over medium heat, and sauté the onion until tender.
2. Add the carrots, celery, and garlic. Sauté 3 minutes more.
3. Add the vegetable stock, tomatoes, pasta, thyme, oregano and rosemary. Stir, and bring to a simmer. Stir occasionally until the pasta is al dente (about 10 minutes).
4. Add the spinach and cook until wilted.
5. Season with salt and pepper.
6. Serve warm.

Nutrition (per serving)

Calories 315, Carbs 54 g, Fat 6 g, Protein 12 g, sodium 816 mg

Barbecued Beef and Sweet Pepper

Serves: 8 | Preparation time: 10 minutes | Cooking time: 3 hours

Ingredients

• 2 pounds stew beef
• ½ cup brown sugar
• ¼ cup chili powder
• 3 green peppers, chopped
• ¼ cup cider vinegar
• 2 onions, chopped
• 2 teaspoons salt
• 1 6-ounce can tomato paste
• 1 teaspoon dry mustard
• 1 cup water
• 2 teaspoons Worcestershire sauce

Directions

1. Combine all the ingredients in a Dutch oven. Bring to a boil.
2. Reduce the heat and simmer, covered, for approximately 3 hours, stirring often, until the meat is tender.
3. Simmer the sauce to thicken.

Nutrition (per serving)

Calories 311, carbs 13 g, fat 16 g, Protein 30 g, sodium 673 mg

20-Clove Garlic Chicken

Serves: 4 | Preparation time: 20 minutes | Cooking time: 1 hour 35 minutes 

Ingredients

• 2 tablespoons butter
• 1 tablespoon olive oil
• 1 whole chicken
• 20 cloves garlic, halved
• ¼ cup water
• 2 tablespoons lemon juice
• 1 teaspoon salt
• ½ teaspoon dried thyme
• ¼ teaspoon ground black pepper

Directions

1. Preheat the oven to 350°F.
2. Heat a Dutch oven over medium heat, and melt the butter. Add the olive oil and the chicken. Brown the chicken evenly on all sides, and then transfer to a cutting board.
3. Retain 2 tablespoons of the fat in the Dutch oven and drain off the rest. Put the chicken back in the Dutch oven and add the garlic, water, lemon juice, salt, thyme, and black pepper.
4. Cover the pot and bake for about 1 ½ hours, or until juices from the chicken run clear. The internal temperature should be 180°F.
5. Remove the chicken from Dutch oven. Wrap it in two layers of aluminum foil and let it rest for 10 minutes before serving.

Nutrition (per serving)

Calories 559, carbs 11 g, fat 38 g, Protein 41 g, sodium 838 mg

Beer Batter Shrimp

Serves: 20 | Preparation time: 10 minutes | Cooking time: 10 minutes

Ingredients

• 1 pound unpeeled, fresh shrimp
• ¼ cup all-purpose flour
• ¼ cup cornstarch
• 1/8 teaspoon salt
• ¼ cup beer
• 2 tablespoons butter, melted
• 1 egg yolk
• Vegetable oil

Directions

1. Peel the shrimp, leaving the tails on.
2. Combine the flour, cornstarch, and salt. Add the beer, butter, and egg yolk. Stir until smooth.
3. Heat 2 inches of oil in a Dutch oven over medium-high, to 350°F.
4. Dip the shrimp in the batter and fry until golden brown.

Nutrition (per serving)

Calories 48, carbs 5 g, fat 2 g, Protein 1 g, sodium 134 mg

Apple Crisp

Serves: 6-8 | Preparation time: 20 minutes | Cooking time: 45 minutes

Ingredients

Apple Mixture

• 10 cups apples, cored and cut into bite-size pieces
• ¼ cup lemon juice
• 1 tablespoon lemon zest
• ¾ cup sugar
• ½ cup golden raisins

Topping Mixture

• 1 ¼ cups all-purpose flour
• 1 ½ cups light brown sugar
• 1 ½ cups oats
• 2 tablespoons lemon zest
• 1 teaspoon ground cinnamon
• 1 teaspoon ground nutmeg
• 1 ½ sticks butter
• Vegetable oil

Directions

1. Preheat the oven to 350°F, and coat a Dutch oven with vegetable oil.
2. In a large bowl, mix the apples, lemon juice, lemon zest, white sugar, and raisins.
3. In a second bowl, mix together the flour, brown sugar, oats, lemon zest, cinnamon, and nutmeg. Cut in the butter until you reach a meal-like consistency.
4. Spoon the apple mixture into the Dutch oven and spread the topping mixture over it.
5. Bake for about 50-60 minutes, or until the filling bubbles and the topping is golden brown.
6. Best served warm topped with ice cream or whipped cream.

Nutrition (per serving)

Calories 384, carbs 76 g, fat 8 g, Protein 4 g, sodium 501 mg

***These recipes and more are found in Louise Davidson’s Dutch Oven Cooking: Easy One-Pot Meal Recipes. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Classic Golden Potato Pierogies

This traditional pierogi is a classic and staple in Poland. The filling is made of various ingredients which gives it a great taste that will leave everyone raving about it.

Serves 8 | Prep. time 2 hours | Cooking time 30 minutes

Ingredients

Filling

• 5 potatoes, cleaned
• 1 tablespoon oil or ghee
• 1 large yellow or white onion, peeled and finely chopped
• 8 ounces farm cheese or cottage cheese
• 2 tablespoons cheddar cheese, optional
• 1 tablespoon blue cheese, optional
• ½ teaspoon onion powder
• ½ teaspoon garlic powder
• Salt and black pepper, to taste

Dough

• 3 cups all-purpose flour
• ½ cup water, warm or more if needed
• ½ cup milk, warm
• 1 tablespoon unsalted butter, melted
• Salt

Garnish

• 2 tablespoons vegetable oil or ghee
• 1 large onion, finely chopped
• 3 bacon strips, finely chopped
• ½ cup sour cream

Directions

Filling

1. Wash the potatoes, then place them in a large pot of boiling water. Cook them for 20 to 30 minutes until they become soft.
2. In the meantime, place a skillet over medium heat. Heat in it the oil, then cook in it the onion for 4 to 6 minutes until it becomes transparent.
3. Once the potatoes are cooked, allow them to cool down for a bit, then peel and mash them with a fork or potato masher.
4. Add to it the cheeses and combine them well. Mix the remaining filling ingredients with cooked onion until they become well combined.

Dough

1. Combine the flour with a pinch of salt in a large mixing bowl. Add to it the melted butter with warm milk and mix them well.
2. Pour in the water and combine them well until you get a dough. If your dough is too dry, add more warm water. Continue to knead the dough until it becomes soft.
3. Shape the dough into a ball, then transfer it to a large bowl floured ball, cover it with a piece of cloth, and let it rest for 25 to 30 minutes.
4. Put 1 to 1½ tablespoons of the filling in the middle of each dough circle, fold it in half, moisten the edges with some water then press them to seal it. Repeat the process with the remaining dough circles and filling.
5. Bring a large pot of water to a boil with a pinch of salt. Add to it the pierogies then cook them in batches for 2 to 4 minutes until they rise to the top and let them stay in it for a full minute, then drain them.
6. You can serve your pierogies as they are, or cook them in some ghee in a skillet until golden brown on both sides.
7. To serve your pierogies, heat the oil in a large skillet, and cook in it the onions and bacon until they become golden brown.
8. Transfer your pierogies to a serving plate, then serve them with the onion mixture. Drizzle the sour cream on top and enjoy!

Nutrition (per serving)

Calories 411, fat 5 g, carbs 56 g, sugar 2 g, Protein 14 g, sodium 197 mg

Polish Chicken Paprikash

Yes, Hungary is known for its chicken Paprikash, but Polish also are famous for their traditional chicken Paprikash that comes out in very creamy, sauces, and goes amazing with rice.

Serves 6-8 | Prep. time 30 minutes | Cooking time 1 hour 30 minutes

Ingredients

• 4 pounds chicken thighs, skinless and boneless
• ¾ cup mild paprika powder
• 1 tablespoon salt
• 1 tablespoon black pepper
• 3 tablespoons butter, salted
• 1 large bell pepper, seeded and cut into chunks
• 1 white onion, peeled and cut into chunks
• 2 tablespoons olive oil
• 4 garlic cloves, peeled and minced
• 14 ounces crushed tomato or diced
• 1 cup chicken broth
• ⅓ cup all-purpose flour
• 1 tablespoon sour cream, optional
• Cooked rice or pasta for serving

Directions

1. Discard any fat from the chicken thighs then transfer them to a large zip lock bag.
2. Mix ⅓ cup of paprika with 1 tablespoon of salt and 1 tablespoon of black pepper in a small bowl. Add it to the chicken thighs and rub the mixture into the chicken until it’s completely coated.
3. Seal the bag and let it sit in the fridge for 2 hours so the chicken can absorb the seasoning.
4. Place a large Dutch oven or pot over medium-high heat and melt in it the butter. Add in the onion then put on the lid and let it cook for 8 to 10 minutes until it becomes transparent.
5. Add in the bell pepper, then put on the lid and cook them again for another 10 minutes until they soften.
6. Place a large pan over medium heat and heat it in the olive oil, then brown in it the chicken thighs in batches for 3 to 5 minutes on each side.
7. Once the chicken is done, place it on top of the veggie’s mixture, then add to it the garlic with tomato, the remaining paprika, salt, and pepper. Stir them well to combine then put on the lid and let them cook for 50 to 60 minutes until the chicken is done.
8. Once the chicken is done, spoon ¾ cup of its broth into a mixing bowl, then add to it the flour and chicken broth. Mix them well until no lumps are found, then pour the mixture back into the pot.
9. Heat it until the sauce starts to thick then turn off the heat and stir in the sour cream.
10. Allow your chicken paprikash to sit for at least 30 to 40 minutes, then heat it through again and serve it hot with cooked rice or pasta.

Nutrition (per serving)

Calories 780, fat 51 g, carbs 33 g, sugar 7 g, Protein 51 g, sodium 384 mg

Stuffed Polish Cabbage Rolls

This polish dish is very simple to make and makes a delicious hearty meal. The cabbage is stuffed with a nice, seasoned mix of meat and rice, then baked in a creamy tomato sauce to perfection.

Serves 6 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients

• 4 pounds cabbage head, cored
• 2 tablespoons butter
• 1 large onion, peeled and finely chopped
• 1 pound ground beef
• ½ pound ground pork
• 1 ½ cup white rice, cooked
• 1 teaspoon salt
• 1 teaspoon garlic, finely chopped
• ¼ teaspoon black pepper
• 2 cups tomato sauce
• Sour cream, for garnish (optional)

Directions

1. Preheat the oven to 350°F (177°C).
2. Bring a large pot of salted water to a boil, and cook in it the cored cabbage for 3 to 4 minutes until the leaves start to soften. Once the time is up, drain it, pull the leaves apart and place them aside.
3. Place a large pan over medium-high heat and melt in it the butter. Add in the onion and cook it for 3 to 5 minutes until it becomes soft.
4. Pick 18 large cabbage leaves and place them aside, then finely chop the remaining leaves.
5. Transfer the onion with beef, pork, rice, salt, garlic, and pepper in a large bowl.
6. Remove the stems from the cabbage leaves, place the filling on top of them and roll them.
7. Transfer the chopped cabbage to a large baking dish or pot, place the cabbage rolls on top.
8. Pour the tomato sauce all over the cabbage rolls and bake them for 60 minutes.
9. Once the time is up, serve your rolls with some sour cream, and enjoy.

Nutrition (per serving)

Calories 499, fat 34 g, carbs 28 g, sugar 10 g, Protein 22 g, sodium 610.5 mg

Polish Beef Roulade

If you are looking for a restaurant-style dish, this polish beef roulade will do the trick. The beef steak is stuffed with a combination of mustard, pickles, ham, and onion which gives it a nice spicy and crunchy taste that goes very well with the white wine sauce.

Serves 10 | Prep. time 15 minutes | Cooking time 20 minutes

Ingredients

• 8 thin beef sandwich steaks
• 1 tablespoon mustard
• 4 ounces ham slices, cut into thin strips
• White part of 2 green onions, peeled and cut into strips
• 2 dill pickles, cut into strips
• ¼ cup canola oil
• 2 tablespoons all-purpose flour
• 1 tablespoon tomato paste
• ¼ cup white wine
• 1 cup beef stock
• 1 teaspoon salt
• ½ teaspoon black pepper
• Fresh parsley leaves, for garnish

Directions

1. Spread the mustard on top of the stakes to cover one side only. Top the mustard side with some ham, green onion, and dill pickles strips.
2. Wrap the steaks around the filling while making the filling stuffed inside, then secure them with toothpicks.
3. Place a large pan over medium-high heat and heat in it the canola oil. Sear in it the beef roulades on all sides until they become brown, then drain them and place them aside.
4. Add the flour to the drippings in the pan and stir until it becomes golden brown. Add to it the white wine, tomato paste, chicken stock, salt, and pepper. Whisk them until no lumps are founds and cook them for 1 minute.
5. Add the beef roulades to the sauce, then put on the lid and let them cook on low heat for 50 to 60 minutes over low heat.
6. Once the time is up, discard the toothpicks, then serve your roulades warm with their sauce and enjoy.

Nutrition (per serving)

Calories 500, fat 35 g, carbs 8 g, sugar 2 g, Protein 36 g, sodium 1208 mg

Classic Braised Red Cabbage

The combination of cabbage and raspberries might sound odd to you, but in Poland, it’s a loved side dish that is served mostly with roasted duck or chicken.

Serves 6 | Prep. time 10 minutes | Cooking time 30 minutes

Ingredients

• ¼ cup of butter
• ¼ teaspoon ground all-spice
• 6 juniper berries
• 8 whole peppercorns
• 2 bay leaves
• 3 tablespoons of all-purpose flour
• 1½ pounds red cabbage, cored and thinly sliced
• 8 ounces fresh or frozen raspberries
• ½ cup red wine
• 2 tablespoons wine vinegar
• 2 cups water
• 1 teaspoon salt
• 1 teaspoon white granulated sugar

Directions

1. Place a large skillet over medium-low heat. Add to it the butter with all-spice, juniper berries, peppercorns, and bay leaves. Cook them for 1 to 2 minutes until the butter melts.
2. Add in the flour and mix them well until it absorbs the butter.
3. Stir in the cabbage with raspberries, red wine, vinegar, 1½ cups of water, and salt. Put on the lid and let them cook for 8 to 10 minutes until the cabbage softens.
4. Stir in the sugar, then put on the lid and let them cook for another 10 to 20 minutes while adding water if needed until the cabbage is cooked to your liking.
5. Adjust the seasoning of your dish, then serve it warm with some roasted meat or duck and enjoy.

Nutrition (per serving)

Calories 167, fat 8 g, carbs 19 g, sugar 8 g, Protein 2 g, sodium 158.5 mg

Custard Filled Polish Doughnuts (Paczki)

Polish doughnuts, also known as Paczki, are often filled with a rich vanilla custard. This recipe is easy to make and so worth the effort of making the custard and doughnuts from scratch.

Makes 14 | Prep. time 1 hour 50 minutes | Cooking time 10 minutes

Ingredients

• 1 cup whole milk
• 1 tablespoon active dry yeast
• ⅓ cup sugar
• 1 large egg, room temperature
• 2 large egg yolks, room temperature
• 6 tablespoons butter, melted
• 1 teaspoon vanilla extract
• 4 cups all-purpose flour
• 2 quarts vegetable oil, for frying
• ¾ cup sugar, for coating

Custard filling

• ¼ cup sugar
• 4 teaspoons cornstarch
• 1 cup whole milk
• 1 egg yolk
• 1 teaspoon vanilla

Directions

1. To make the custard filling, mix the sugar and cornstarch in a small saucepan over medium-low heat. Stir in milk and egg yolk slowly. Let it boil and stir for a minute. Add the vanilla and stir to combine. Let it cool undisturbed before using. The filling will thicken as it cools. You can refrigerate it if you want it to cool faster.
2. In a large bowl, whisk the flour, yeast, and sugar.
3. In another bowl, whisk together the egg, egg yolks, whole milk, melted butter, and vanilla.
4. Pour the wet ingredients into the dry ingredients and fold until combined into a smooth dough.
5. Let the dough rise at room temperature for 90–120 minutes until tripled in size.
6. Roll out the risen dough on a lightly floured working surface and cut out the doughnuts with a doughnut cutter.
7. Line a baking sheet with parchment paper and place the doughnuts to rise for 20 minutes.
8. Meanwhile, warm the vegetable oil on medium heat to 375°F (190°C).
9. Deep fry the doughnuts for about 1 minute on each side.
10. Coat the warm doughnuts with sugar.
11. Transfer the cooled custard filling into a piping bag and fill each doughnut with it.
12. Serve warm.

Nutrition (per serving)

Calories 305, fat 4 g, carbs 45 g, sugar 25 g, Protein 4 g, sodium 44 mg

***These recipes and more are found in Sarah Spencer’s A Taste of Poland: Traditional Polish Cooking Made Easy with Authentic Polish Recipes. To get your own copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Simple Ham Carbonara

Serves: 4 | Prep Time: 10 minutes | Cook Time: 15 minutes

Ingredients

• 12 ounces spaghetti noodles
• ½ pound ham, sliced into strips
• ½ cup fresh grated parmesan

Pantry Staples

• 2 eggs
• 1 tablespoon olive oil
• 3 cloves garlic, crushed and minced
• ½ teaspoon salt
• 1 teaspoon black pepper

Directions

1. Bring a large pot of lightly salted water to a boil. Place the spaghetti noodles in the water and cook until al dente. Drain and reserve ½ cup of the cooking water.
2. Heat the olive oil in a skillet over medium heat.
3. Add in the ham and cook, stirring frequently, for 5 minutes, or until browned.
4. Add the garlic and cook for an additional minute.
5. Whisk together the eggs and all but 1 tablespoon of the parmesan.
6. Add the cooked pasta to the skillet and toss, then remove the skillet from the heat.
7. Pour the egg mixture into the skillet and quickly work it through the pasta by gently tossing the noodles.
8. Add the reserved pasta water as necessary to reach desired sauce consistency.
9. Serve garnished with remaining parmesan cheese.

Meal Prep Tips

• Precook the pasta so that this meal can be on the table in just about 10 minutes.

Nutritional Information

Calories 525, Total Fat 17.1 g, Saturated Fat 5.6 g, Carbs 65.4 g, Fiber 3.0 g, Sugars 1.6 g, Protein 28.7 g

Flank Steak with Basil Oil Sauce

Serves: 4-6 | Prep Time: 5 minutes | Cook Time: 15 minutes

Ingredients

• 1½ pounds flank steak
• 1 cup fresh basil leaves

Pantry Staples

• ¼ cup olive oil
• 2 cloves garlic
• 1 teaspoon coarse ground black pepper
• 1 teaspoon sea salt

Directions

1. Begin by preheating an indoor or outdoor grill over medium heat.
2. Lightly brush the flank steak with olive oil and season it with the coarse ground black pepper and sea salt.
3. Place the steak on the grill for 4–7 minutes per side, depending upon desired doneness.
4. Remove the steak from the grill and let it rest 10 minutes before slicing.
5. While the steak is grilling, combine the remaining olive oil, basil and garlic in a blender or food processor. Blend until smooth.
6. Slice the steak and drizzle the basil sauce over the meat, or serve on the side.

Meal Prep Tips

• Make the sauce ahead of time and mix well before serving.
• If desired, prepare the steak ahead of time also and serve on a bed of salad greens with the basil sauce as a light dressing.

Nutritional Information

Calories 236, Total Fat 15.5 g, Saturated Fat 4.6 g, Carbs 0.2 g, Fiber 0.2 g, Sugars 0.0 g, Protein 23.2 g

Couscous Stuffed Tomatoes

Serves: 4 | Prep Time: 10 minutes | Cook Time: 40 minutes

Ingredients

• 4 large tomatoes, or 8 small ones
• 3 cups cooked couscous
• 1 cup sweet yellow onion, chopped
• 4 cups fresh spinach
• ¼ cup fresh basil, chopped
• ½ cup fresh mozzarella, shredded

Pantry Staples

• 1 tablespoon olive oil
• 2 cloves garlic, crushed and minced
• 1 teaspoon salt
• 1 teaspoon black pepper
• 1 tablespoon butter
• ¼ cup breadcrumbs or cracker crumbs

Directions

1. Preheat the oven to 400°F and lightly oil an 8×8 inch baking dish.
2. Cut the tops off the tomatoes. Scoop out the inner flesh of each tomato and set aside.
3. Place the olive oil in a skillet over medium heat.
4. Once the oil is hot, add the onions and cook for 3–4 minutes.
5. Add the spinach, basil and garlic. Season the mixture with the salt and black pepper. Continue cooking for an additional 3–5 minutes, or until the onions are tender and the spinach is wilted.
6. Remove the skillet from the heat and stir in the reserved tomato flesh and the cooked couscous.
7. In a bowl, combine the butter with the bread or cracker crumbs. Mix until crumbly, then mix in the mozzarella cheese.
8. Spoon the couscous mixture into each of the tomatoes.
9. Place the tomatoes in the baking dish.
10. Cover each tomato with a sprinkling of the breadcrumb-and-cheese mixture.
11. Place the tomatoes in the oven and bake for 20–25 minutes.
12. Remove and let sit for 5 minutes before serving.

Meal Prep Tips

• Make this dish ahead of time and store in the refrigerator. Heat in a 325°F oven for 20 minutes, or until warmed through.

Nutritional Information

Calories 378, Total Fat 15.8 g, Saturated Fat 5.9 g, Carbs 46.3 g, Fiber 5.4 g, Sugars 2.7 g, Protein 15.3 g

Cream of Potato Soup with Parmesan Croutons

 Serves: 6 | Prep Time: 10 minutes | Cook Time: 30 minutes

 Ingredients

• 6 cups potatoes, peeled and cubed
• ½ pound ham, diced
• ½ cup fresh grated parmesan cheese
• 2 cups sourdough bread cubes
• ½ cup tomatoes, diced

Pantry Staples

• ¼ cup butter, melted
• 2 cups milk
• 3 cloves garlic, crushed and minced
• ½ teaspoon salt
• 1 teaspoon black pepper
• ½ teaspoon nutmeg

Directions

1. Preheat the oven to 325°F.
2. Place the cubed bread in a bowl and drizzle with all but 1 tablespoon of the melted butter. Toss to coat. Add in the parmesan cheese and stir.
3. Spread the bread cubes out on a baking sheet. Place the baking sheet in the oven and bake for 10–15 minutes, or until lightly toasted. Remove from the oven and set aside.
4. Heat the remaining butter in a large soup pot over medium heat.
5. Add in the ham and garlic. Sauté for 3 minutes.
6. Add in the potatoes and stir.
7. Add enough water to just cover the potatoes. (If you have chicken or vegetable stock in your pantry, you could use that instead.)
8. Increase the heat to medium high and bring the liquid to a boil. Reduce the heat to low and simmer for 15–20 minutes, or until the potatoes are tender.
9. Remove about ½ of the soup mixture and place it in a blender. Blend until smooth.
10. Transfer the mixture back into the soup and stir. Repeat if desired for a creamier consistency.
11. Season the soup with salt, black pepper and nutmeg.
12. Slowly add in the milk, stirring as you go, until you reach your desired thickness for the soup.
13. Continue cooking over low to medium low heat until the soup is thickened and warmed through.
14. Serve the soup garnished with diced tomatoes and parmesan croutons.

Meal Prep Tips

• Make this meal in its entirety ahead of time and reheat in the microwave or over medium low heat on the stovetop until warmed through.

Nutritional Information

Calories 356, Total Fat 13.3 g, Saturated Fat 7.0 g, Carbs 40.0 g, Fiber 3.8 g, Sugars 13.9 g, Protein 19.9 g

Pesto Pasta with Chicken

 Serves: 4-6 | Prep Time: 10 minutes | Cook Time: 15 minutes

 Ingredients

• 1 pound spaghetti noodles
• 1 pound boneless, skinless chicken breasts, sliced into strips
• 1 cup tomatoes, chopped
• ½ cup pesto sauce
• ¼ cup fresh grated parmesan

Pantry Staples

• 1 tablespoon olive oil
• 2 cloves garlic, crushed and minced
• ½ teaspoon salt
• ½ teaspoon black pepper

Directions

1. Bring a pot of lightly salted water to a boil over high heat.
2. Add the spaghetti noodles and cook until al dente. Drain and set aside.
3. Heat the olive oil in a skillet over medium heat.
4. Add the tomatoes and garlic. Sauté for 5 minutes.
5. Gently push the tomatoes to the edges of the skillet and add the chicken to the center.
6. Season the chicken with salt and black pepper. Cook, stirring occasionally, for 6–7 minutes, or until the chicken is cooked through.
7. Add the cooked pasta to the skillet and toss until warmed.
8. Remove the skillet from the heat and add in the pesto sauce. Toss until the pesto is worked through the pasta.
9. Garnish with fresh grated parmesan to serve.

Meal Prep Tips

• Make the separate components of this dish ahead of time so that all you need to do is combine them in a skillet over medium heat until warmed through, then toss with the pesto and garnish with parmesan.

Nutritional Information

Calories 494, Total Fat 16.5 g, Saturated Fat 3.2 g, Carbs 58.8 g, Fiber 3.0 g, Sugars 1.3 g, Protein 30.0 g

Asian Pork Cabbage Rolls

Serves: 4 | Prep Time: 10 minutes | Cook Time: 10 minutes

Ingredients

• 1½ pounds cooked caramel pork loin, shredded
• 8–10 savoy cabbage leaves
• 2 cups cooked brown rice
• 2 tablespoons soy sauce
• 1 tablespoon sesame oil

Pantry Staples

• 1 tablespoon honey

Directions

1. Heat the sesame oil in a large skillet over medium low heat.
2. Add in the shredded caramel pork loin and the cooked brown rice. Cook, stirring occasionally, for 5 minutes.
3. Whisk together the soy sauce and the honey. Add the mixture to the skillet, increase the heat to medium to medium high, and cook just until the pork gets a bit of a caramel crust on the edges.
4. Lay the savoy cabbage leaves out on a flat surface.
5. Spoon equal amounts of the meat mixture into each leaf and roll up to serve.

Meal Prep Tips

• Prepare the meat mixture ahead of time and reheat over low heat, just until warmed through.

Nutritional Information

Calories 563, Total Fat 23.7 g, Saturated Fat 4.1 g, Carbs 31.4 g, Fiber 2.7 g, Sugars 7.4 g, Protein 53.8 g.

Caramel Pork Loin

Serves: 4 | Prep Time: 10 minutes | Cook Time: 8 hours

Ingredients

• 1 3-pound pork tenderloin
• ¼ cup soy sauce
• 3 cups mushrooms, sliced thick
• 3 cups cooked brown rice

Pantry Staples

• 3 tablespoons olive oil
• ¼ cup honey
• 3 cloves garlic, crushed and minced
• 1 teaspoon sea salt
• 1 teaspoon coarse ground black pepper

Directions

1. Season the pork tenderloin with the sea salt and coarse ground black pepper.
2. Add one tablespoon of the olive oil to a large skillet over medium high heat.
3. Place the tenderloin in the skillet and sear on all sides until nicely browned.
4. Place the tenderloin in a slow cooker.
5. Combine the remaining olive oil, soy sauce and honey in a small saucepan. Cook over medium low heat, until the honey dissolves into the sauce and an even consistency is achieved.
6. Remove the sauce from the heat, let it cool slightly, and then pour it over the tenderloin.
7. Add ½ cup water to the slow cooker. Cover and cook on low for 7 hours.
8. Add the mushrooms and continue cooking for 30 minutes, or until ready to serve.
9. Serve half the pork tenderloin over hot, cooked brown rice.
10. Reserve the remaining meat for a second meal.

Meal Prep Tips

• Prepare this meal up to Step 6 and store in the refrigerator.
• Continue starting from Step 7 the day of serving.

Nutritional Information

Calories 583, Total Fat 20.8 g, Saturated Fat 4.9 g, Carbs 41.6 g, Fiber 2.8 g, Sugars 7.0 g, Protein 54.6 g.

***These recipes and more are found in Louise Davidson’s Meal Prep Made Easy!: 8 Week Meal Prep Plan with 8 Ingredients a Week – Quick and Easy Make-Ahead Recipes for Busy People. To get your copy, click on the cover below or click here.

To download a copy of the featured recipes, click here.

Kale Smoothie Bowl

This delicious smoothie bowl is packed with nutrition from the greens to the berries. You won’t be hungry with this to fuel your day!

Serves 2 | Prep. time 15 minutes

Ingredients

• 1 cup chopped kale (packed)
• ½ cup chopped spinach (packed)
• 1 banana
• ½ pear (or other seasonal fruit)
• ¼ cup milk
• 1 tablespoon chia seeds
• ½ cup blueberries
• Ice
• Topping options: banana, kiwi, almonds, coconut flakes, pumpkin seeds, berries, granola, seasonal fruits

Directions

1. Combine the kale, spinach, banana, pear and milk in a blender. Puree until it is super smooth. You can add ice to achieve the texture you like best. Then, pour the mixture into your bowl.
2. Puree the blueberries until they are smooth.
3. Add the chia seeds to your smoothie bowl and stir. Stick it in the refrigerator for a few minutes so it can thicken.
4. Top with pureed blueberries and fresh fruit, nuts, or granola.

Parmesan Herb Spaghetti Squash

If you are looking to avoid the Freshman 15 when you go away to college, spaghetti squash will become your best friend. You can use it in any pasta dish; it works the same as noodles. In this vegetarian recipe, you will love the garlic parmesan flavors. It also makes enough to feed friends or for dinner a couple more times during the week.

Serves 4 | Prep. time 5 minutes | Cooking time 15 minutes

Ingredients

• 1 spaghetti squash, halved and seeded
• Water
• 1 cup shredded parmesan cheese
• ½ cup fresh basil
• 2 tablespoons olive oil
• ½ teaspoon garlic powder
• ¼ teaspoon ground pepper
• Salt to taste

Directions

1. Place the cut and cleaned spaghetti squash in a small baking dish. Add some water to the bottom of the dish. Microwave for 10–15 minutes or until the skin can be easily pulled away from the squash.
2. Gently scrape the inside of the squash with a fork. Pulling the fork through the squash will create “spaghetti”.
3. Place the “spaghetti” in a bowl and mix in the garlic, basil, oil, and parmesan cheese. Add some salt and pepper to taste.

Meatloaf in a Mug

This recipe will probably remind you of home and your mother’s meatloaf. But even if it wasn’t a staple at home, it will become one at school.

Serves 1 | Prep. time 3 minutes | Cooking time 3–5 minutes

Ingredients

• 2 tablespoons 2% milk
• 1 tablespoon ketchup
• 2 tablespoons quick-cooking oats or left-over cooked rice
• 1 teaspoon onion soup mix
• 1 pinch cayenne (or more if you like it spicy!)
• ¼ pound lean ground beef
• Additional ketchup

Directions

1. Combine the oats (or rice), soup mix, cayenne, milk and ketchup in a small dish and stir with a fork. Mix in the ground beef.
2. Transfer the mixture to a large mug and microwave for about 3 minutes or until it is cooked through.
3. Top with extra ketchup and enjoy.

Pizza Mug Cake

Pizza in a mug? That you can make anytime you want? Sold! This recipe will soon become one of your favorites.

Serves 1 | Prep. time 5 minutes | Cooking time 1–2 minutes

Ingredients

• ¼ cup flour
• ⅛ teaspoon salt
• ⅛ teaspoon baking powder
• A pinch of baking soda
• 3 tablespoons milk
• 1 tablespoon oil
• 2 teaspoons pizza sauce
• Shredded cheese
• Whatever pizza toppings you prefer
• Salt and pepper to taste

Directions

1. Add the flour, salt, baking powder, and baking soda to a large mug.
2. Mix in the milk and oil with a fork and combine thoroughly until a dough-like texture forms.
3. Top with the pizza sauce, then cover with cheese and whatever herbs and toppings you’d like.
4. Heat in the microwave for 70–80 seconds.

Avocado Pesto Pinwheels

The avocado in these tasty roll-up snacks will help keep you satisfied between meals or as a light night snack.

Makes 24 pieces | Prep. time 10 minutes

Ingredients

• ¼ cup cream cheese
• 1 tablespoon pesto
• 1 large flour tortillas
• 2 tablespoons sliced red onion
• Fresh spinach leaves, stems removed
• 1 avocado, pitted and thinly sliced
• Salt and pepper

Directions

1. Use a fork to combine the cream cheese and pesto in a small bowl.
2. Spread it over the tortillas and top with some of the avocado. Season with salt and pepper to taste.
3. Top with onions and spinach, roll up and cut into bite-sized pieces.

Oreo Cheesecake in a Mug

This recipe may not give you a traditional cheesecake, but it is low-cost and delicious all on its own. Using egg whites and yogurt saves on calories, too.

Serves 2 | Prep. time 5 minutes | Cooking time 1 minutes

Ingredients

• 3 ounces cream cheese at room temperature
• ⅔ cup yogurt
• ¼ teaspoon vanilla (optional)
• 3 tablespoons sugar
• 1 egg white, slightly beaten (save the yolk for breakfast the next day)
• 2 teaspoons flour (prevents liquid from forming)
• ¼ cup crushed Oreo cookies
• 2 Oreo cookies for serving

Directions

1. Whisk together the cream cheese, yogurt, vanilla, sugar, egg white and flour until it looks light and fluffy.
2. This recipe is for two mugs or glass, so repeat the following steps for the second mug.
3. Lay down a layer of cookie crumbles at the bottom of the mug. Place half of the batter over the cookie crumbles in your mug or glass. Keep some of the cookie crumble for the topping.
4. Microwave for about 15 seconds or until you see a bubble form on top. Remove the cake from the mug and check it. The sides should be firm, but the center should be a bit jiggly.
5. Sprinkle some of the remaining cookie crumbles on top cheesecake. Decorate with an Oreo cookie. Refrigerate Until you are ready to eat.

***These recipes and more are found in Louise Davidson’s Cheap and Wicked Good!: Quick and Easy Recipes for Students on the Go. To get your own copy, click the cover below or click here.

To download a copy of the featured recipes, click here.