There is nothing better than baked oatmeal when it comes to make-ahead breakfasts. It's easy to make, takes minimal prep, and is tasty enough for busy mornings or a special occasion. 

Oatmeal is a staple in our home, but we have one family member who wants nothing to do with any type of mushy oatmeal. That's where this Cinnamon Baked Oatmeal is perfect. 

Baked oats have all the heart-healthy whole grains and fiber of oatmeal, but with a totally different, light texture. It's basically like a cross between a baked oat bar and bread pudding. It is still soft and moist, but it isn't gooey or mushy at all. 

Plus this is the perfect recipe to make on the weekend and reheat for a quick breakfast during the week. My daughter loves it for breakfast, an afterschool treat, and even packed in her lunchbox. It's a must for busy parents looking for a make-ahead breakfast idea. 

This recipe is also a favorite because it is so flexible. Although the version I am sharing has lots of cinnamon and banana as a natural sweetener, you could easily switch things up. Add fresh fruit, sprinkle on chocolate chips, add toasted nuts. The options are endless.

Looking for more easy oatmeal recipes? Try these Slow Cooker Steel Cut Oats, Baked Oatmeal Muffins, Microwave Oatmeal, or Overnight Oats.

The Best Easy Make Ahead Healthy Breakfast

• Eat it all week! Make it on Sunday and eat it for breakfast and snacks all week! My kids love it in their school lunches. You can even freeze individual squares.
• Customize it! Add fruit, chocolate chips, nuts, or seeds. Make something your home will love.
• Minimal prep: This whole recipe can be thrown together in 5 minutes with ingredients you probably already have! No complicated steps or specialty ingredients.

Ingredients and Easy Swaps

Here’s everything you need to make this tasty baked oatmeal.

• Rolled oats: Old-fashioned rolled oats are the key to getting a delicious hearty texture. Do not swap in another type of oats.
• Bananas: To add natural sweetness and moisture, mashed bananas are the perfect option. If you don’t like bananas, you can swap in applesauce, mashed butternut squash, or canned pumpkin. Just note that you may need extra sweetener.
• Unsweetened applesauce: This adds another level of moisture and natural sweetness.
• Milk: Any type of milk will work in this recipe including nut milk and dairy milk.
• Eggs: This binds everything together and adds a little protein. Flax eggs and chia eggs will also work. To boost the protein in this recipe, use high-protein milk, add hemp seeds, or top it with yogurt.
• Cinnamon and vanilla extract: These warm flavors really make this baked oatmeal taste like a delicious baked good. Pumpkin pie spice, apple pie spice, nutmeg, or ginger can be used as well.
• Brown sugar: Brown sugar is a classic ingredient in Amish baked oatmeal, but you can swap in honey or pure maple syrup.
• Baking powder and salt: This helps the baked oatmeal to rise. It can be skipped, but the end product will be denser.

Can this be made with another type of oats? For best results, always use old-fashioned, rolled oats for this recipe. Steel-cut oats won’t cook through and stay hard. Instant oats and quick-cooking oats will get mushy.

If you need a gluten-free recipe, make sure the rolled oats are gluten-free and processed in a wheat-free facility.

Change it Up! Recipe Ideas

This baked oatmeal recipe is basically a blueprint and can be customized in so many different ways. Here are some fun additions and variations of this oatmeal recipe.

• Dried fruit: Add raisins, cranberries, blueberries, dates, apricots, or shredded coconut.
• Fresh fruit: Diced apples, blueberries, raspberries, strawberries, and pears are all delicious in baked oats.
• Nuts: Add some crunch with toasted almonds, walnuts, or pecans,
• Seeds: Make this more nutritious with chia seeds, hemp seeds, flaxseeds, or pumpkin seeds.
• Protein powder: Add extra protein to make this oatmeal more filling. A plain or vanilla-flavored protein powder works best.
• Chocolate: Add some sweetness and fun with chocolate chips, dark chocolate chunks, or white chocolate.
• Nut butter: Swirl some nut butter into the batter before baking for extra flavor and healthy fats.
• Love cinnamon rolls? Don't be afraid to drizzle a little icing (or vanilla yogurt!) on top of these baked oats. For something fast, combine 1/2 cup powdered sugar with 2 tbsp milk, and 1/2 teaspoon vanilla extract. Add two tablespoons of room-temperature cream cheese for cream cheese icing.

What about some toppings? Another fun way to add flavor to baked oatmeal is with fun toppings. Add yogurt, nut butter, fresh fruit, whipped cream, milk, honey, maple syrup, or coconut cream to your oatmeal.

Storing and Freezing Baked Oatmeal

This baked oatmeal is great for meal prep and can be made in advance.

• Storing: Since the recipe has dairy and eggs, store the baked oatmeal in the refrigerator for 4-5 days.
• Freezing: Let the oatmeal fully cool before freezing. The whole tray can be frozen or you can freeze individual squares wrapped in plastic wrap.
• Reheating: To reheat multiple portions, preheat the oven to 350 degrees, cover the baking dish with foil, and bake for 17-20 minutes until warmed through. Individual portions can be reheated in the microwave or toaster oven.
• Make-ahead: To make this in advance, bake the recipe and let it cool completely. Store covered in the fridge and reheat the entire recipe with the instructions above. Do not mix the wet ingredients and dry ingredients the night before because the oats will soak up too much liquid.

Calories 238, Total Fat 5g, Total Carbohydrate 45g, Protein 6g, Serving Size 1 square

When it comes to quick, healthy, and easy - salmon is always at the top of the list. It's a staple protein in our weekly dinner rotation. So I am always looking for new ways to prepare it.

Enter lemon pepper seasoning! This simple spice blend made with dried lemon zest and black pepper is the perfect partner for salmon. Plus it means we can make a flavor-packed dinner with just 5 ingredients and virtually no prep time.

So let’s talk about Lemon Pepper Salmon. It’s zesty, slightly spicy from the black pepper, and rich from the addition of a bit of melted butter. It’s cooked in the oven until it's perfectly cooked and flaky. It pairs great with roasted veggies, grains, pasta, and more.

Plus it’s easy to convert this salmon recipe into a sheet pan meal! Just add some quick-cooking veggies (instructions below)

This Brown Sugar Salmon and Cilantro Lime Salmon are always regulars in our weekly meal plans.

What Makes This Dinner A Winner!

There are so many reasons to love this lemon pepper salmon, but here are the top three!

1. Just 5 ingredients - stress-free, quick and easy dinner at its best!
2. Ready in just 15 minutes, including prep time!
3. Easily converts to a sheet pan meal! Make your side dishes right alongside the main course. Find more on that below.

Ingredients and Easy Swaps

Here’s everything you need to make this delicious baked lemon pepper salmon.

• Salmon: This recipe works well with any type of salmon, including wild salmon (cooks more quickly) and farmed-raised salmon. Skin-on salmon is best so the fish holds together as it cooks. If using frozen salmon, make sure it is fully defrosted. Use individual salmon filets or a larger filet.
• Lemon: Adding fresh lemon slices and fresh lemon juice enhances the flavor of the lemon pepper seasoning. That bright, freshness kicks things up a notch.
• Butter: I love the rich flavor that butter adds to fresh fish, but olive oil or ghee works just as well.
• Lemon pepper seasoning: The combination of black pepper and lemon zest is what really flavors this dish. Lemon pepper comes in many different varieties, so make sure to choose one with a flavor you enjoy. If your lemon pepper doesn’t contain salt, make sure to season the salmon with kosher salt.
• Paprika: Paprika adds a touch of sweetness and smokiness to the dish. It can be skipped or you can swap in smoked paprika for a smokier option.

Can this be made with another type of fish? Sure! This recipe also will work with Mahi Mahi, cod, halibut, tilapia, steelhead trout, haddock, or swordfish. Just adjust the cooking time. It also works with shellfish like shrimp and scallops.

Side Dish Ideas for Lemon Pepper Salmon

• Vegetables: Go with classic asparagus, roasted green beans, or roasted mushrooms. It also tastes great with garlic sauteed spinach or sauteed broccoli.
• Grains: Serve this with rice, quinoa, or garlic Parmesan cauliflower rice.
• Salad: For a light healthy meal, pair this with an easy Spinach Salad or Arugula Salad.
• Potatoes: It’s hard not to love a delicious roasted potato. Consider making these crispy Roasted Potatoes or Honey Roasted Sweet Potatoes. During winter months, I love serving it with Garlic Cauliflower Mashed Potatoes.

Make it a Sheet Pan Meal

If you are looking for a truly stress-free dinner, turn this lemon pepper salmon into a sheet pan meal. Here’s what to do.

• Choose a quick-cooking vegetable: This includes zucchini, asparagus, green beans, small broccoli florets, small cauliflower florets, or broccolini.
• Season the veggies: Toss the vegetables with olive oil, salt, and pepper. Add some lemon pepper seasoning if you like or keep things simple with garlic powder.
• Arrange in a single layer: Place the salmon wrapped in foil on one end of a large baking sheet. Add the vegetables in a single layer on the other side.
• Roast: Bake everything together! The vegetables will cook at the same time as the salmon, creating a delicious one-pan meal.
• Want potatoes? Cut the potatoes into bite-sized pieces. Roast them for about 20 minutes. Flip the potatoes and add the salmon and any other vegetables to the sheet pan. Then roast for 12-15 minutes until the salmon is cooked to your liking. Use two sheet pans if needed to keep everything in a single layer, this ensures everything roasts instead of steams.
• Quick side dish idea: Serve this with microwave or pre-cooked rice, quinoa, beans, or a bagged salad.

Additional Cooking Methods

This lemon pepper salmon can also be prepared in other ways. Here’s how:

• Air Fryer: Preheat the air fryer to 400 degrees. Cook the salmon in the foil for 7-10 minutes or until cooked to your liking.
• Grilling: Place the salmon in foil on a preheated grill. Cook for 8-12 minutes, with the lid closed, until cooked to your liking. Do not flip.
• Pan Seared: Squeeze half of the lemon over the salmon filets and season with lemon pepper seasoning and paprika. Heat about 1-2 tablespoons of olive oil in a skillet over medium-high heat. Add the salmon, flesh side down, and cook without moving for 3-4 minutes until it is crisp and golden. Flip carefully and cook an additional 2-4 minutes until cooked through to your liking. During the last minute of cooking, add the butter to the pan and spoon over the salmon. Drizzle any remaining butter on top when serving. Serve with fresh lemon slices.

Tips for Cooking Perfect Salmon

• Always pat the salmon dry with a paper towel so there isn’t any extra moisture. This helps it cook evenly.
• Salmon can be served anywhere from medium rare to well done. If you prefer your salmon on the more well-done side, it should flake easily with a fork at the thickest part.
• According to the FDA, salmon should be cooked until the thickest part reaches 145 degrees. Many people find this to be very firm and slightly overcooked. Cook’s Illustrated recommends 125 degrees for farmed salmon and 120 degrees for wild.
• For medium salmon, which means flaky but not dry, 135 degrees is a good option.

How to Choose Lemon Pepper Seasoning

The key to making this recipe truly delicious is the lemon pepper seasoning. In an ideal world, I always recommend making your own lemon pepper seasoning. It’s made with real ingredients and the flavor is so delicious.

If you don't have time to make your own, here are some good store-bought options. Look for something with real lemon, real black pepper, minimal preservatives, and minimal artificial flavor enhancers.

• Homemade lemon pepper seasoning
• McCormick Culinary Lemon and Pepper Seasoning: This has a lot of tang from the addition of citric acid, and tastes a little unnatural. I prefer a more natural, subtle flavor but have found that many lemon pepper fans love that extra zing.
• Simply Organic Lemon Pepper Seasoning: This easy-to-find store brand is made with actual lemon peel, black pepper, sea salt, and garlic. If you want something natural, this is a really good option. It can be slightly heavy on the pepper.
• Trader Joe’s Lemon Pepper Seasoning Blend: This spice blend comes in a grinder with dried lemon peel, salt, black peppercorns, onion, lemon oil, and citric acid. It is black pepper-forward, so if you want a lot of lemon flavor, you may need to serve some extra lemon on the side.
• Mrs. Dash Lemon Pepper: If you want to control the sodium level, which can be high in store-bought options, this is a strong option. It has a lot of extra herbs and spices though so it won’t taste as traditional.

Leftover Love

If you are lucky enough to have some leftovers, here are some ways to use them.

• Make salmon patties (cakes) by swapping in this tasty lemon salmon for canned salmon.
• Serve over this Lemon Broccoli Pasta
• Make a delicious salmon salad with greens and veggies
• Make lemon pepper salmon sandwiches with a hearty roll, lettuce, tomato, and creamy ranch dressing
• Make tasty grain bowls with quinoa or rice, roasted veggies, and a drizzle of your favorite sauce or dressing.
• Make tasty salmon tacos with corn salsa for a completely different dinner.

Calories 292, Total Fat 14g, Total Carbohydrate 2g, Protein 37g, Serving Size 6 oz

While I am a huge fan of shortcuts in the kitchen, using store-bought lemon pepper seasoning instead of homemade isn’t a shortcut I stand behind. Most store-bought options just don’t taste good. They are too salty, have an artificial lemon flavor, or are packed with sugar.

That’s why I always recommend taking some time to make a big batch of homemade lemon pepper seasoning. It is surprisingly easy to make this popular spice blend at home and it just tastes so much better. No fake lemon flavor, no salt bomb - just delicious lemony goodness. Plus it will last for up to a year, so you’re only putting in the work once.

Are you convinced yet?

If not, let’s talk about all the ways you can use this zest seasoning. It makes amazing chicken, salmon, chicken wings, and pork. It also adds a punch of flavor to roasted veggies, salads, sandwiches, and dips. It can also instantly season rice, beans, and soups. This stuff is magic.

Looking to add more homemade spice blends to your spice cabinet? Try making Italian Seasoning, Taco Seasoning, Blackening Seasoning, or Curry.

What is lemon pepper seasoning made of?

• Lemon zest: Dried lemon zest is the key ingredient and adds all the zesty, tangy flavor. Lime zest would also work.
• Black pepper: Ideally you want to use freshly ground black pepper for the best flavor.
• Kosher salt: Kosher salt or sea salt works best. For a salt-free spice blend, leave this out.
• Garlic powder: Use garlic powder or dehydrated garlic if you prefer more texture. This can be left out if you prefer.
• Onion powder: Use garlic powder or dehydrated onion flakes if you prefer more texture. This can be left out if you prefer.

How to dry lemon zest?

The best way to dry out lemon zest to make homemade lemon pepper is to bake it at a very low temperature in the oven. Once you have zested the lemon, place it on a parchment paper and bake it for 2-3 hours until it is nice and dry.

This process can be done with a dehydrator as well. You can even dry the lemon zest in a warm, sunny room but it can take a couple of days.

Why homemade lemon pepper is better!

The flavor alone should be enough to convince you to make this spice blend at home, but in case you need another reason, let’s compare the ingredients in a popular grocery store lemon pepper seasoning with ours.

• Popular store-bought lemon pepper #1 (no actual lemon!): salt, pepper, citric acid, sugar, garlic calcium stearate silicon dioxide, calcium silicate, celery seeds, lemon oil, Yellow no 5 Lake.
• More natural store-bought lemon pepper #2 (the first ingredient is sugar!): Cane sugar, sea salt, black pepper, dehydrated garlic, dehydrated onion, citric acid, rice concentrate, lemon peel, parsley, turmeric, lemon oil, sunflower oil
• Homemade: real lemons, black pepper, salt, garlic powder, onion powder

Making it at home also gives you control over the flavor. Make it less spicy by using less black pepper. Make it extra garlicky if you like. Make a salt-free version for low-sodium diets. You get to control the taste.

Ways to Use Lemon Pepper

Lemon pepper can be used in so many different ways and works in any dish where you want to add a punch of lemon and black pepper. Here are some favorites:

• Use it to season chicken breasts, thighs, and homemade rotisserie chicken.
• Coat your favorite grilled meats with olive oil and lemon pepper. 
• Make lemon pepper chicken wings, everyone will love them!
• Use it for seafood including shrimp, salmon, and white fish.
• Add it to roasted vegetables for extra flavor.
• Use it to make homemade salad dressings and dips.
• Use it to season pasta salad and green salads.
• Brighten up soups and stews with a kick of lemon pepper.
• Add it to popcorn and homemade chips.
• Make a delicious avocado toast.
• Make a sauce or marinade by combing the lemon pepper seasoning with olive oil, mayonnaise, sour cream, or yogurt.
• Make homemade compound butter for crust bread, steak, or roasted turkey.

Customize Your Seasoning Blend

Many spices and dried herbs pair well with the simple flavors in this lemon pepper spice blend. Feel free to get creative and mix things up.

• Red pepper flakes
• Dried Thyme
• Dried Parsley
• Dried basil
• Dried dill
• Dehydrated garlic
• Dehydrated onion
• Turmeric
• Ginger
• Coriander

Calories 16, Total Fat 0g, Total Carbohydrate 5g, Protein 1g, Serving Size 1 tbsp

This Sheet Pan Healthy Chicken Parmesan is so much easier to prepare than the traditional fried version and it's much better for you.  We also love this low-carb chicken parmesan with spaghetti squash and vegetarian healthy eggplant parmesan.

I am so excited to share today's recipe for healthy chicken parm with you. It's a staple weeknight recipe since almost every kid and adult I know loves the classic flavors of chicken parm and will happily scarf down crispy chicken covered in marinara sauce and cheese. What's not to like?

It all starts with chicken breast covered with a crunchy, cheesy mixture of Panko breadcrumbs, Parmesan cheese, garlic powder, and Italian seasoning. I like to use chicken breast cutlets for this recipe since they are thin and cook quickly. To keep things light and healthy, I only coat the chicken on one side. This also prevents the soggy, breaded bottom which happens all too often with baked breaded chicken recipes.

From there, the rest is simple! Toss your favorite vegetable in olive oil, salt, and pepper and throw it on the sheet pan with the chicken. Let the vegetables roast until they are nice and tender while the chicken crisps up.  Add your favorite marinara sauce and cheese, toss it back in the oven, and dinner is done.

Serve it with a side of whole wheat pasta, spaghetti squash, polenta, or zucchini noodles. It's also delicious stuffed into a sandwich roll if a chicken parm sub is more your style.

Why we love this Healthy Chicken Parmesan

• Baked not fried: All the same crispy texture without deep frying
• Ready in 30 minutes: Classic chicken parmesan takes a long time to make between pounding the chicken, breading it, deep frying it, and then baking it with sauce and cheese. This recipe eliminates those steps by using store-bought chicken cutlets and sauce. The chicken is only breaded on one side and cooked in the oven with a built-in side dish. 
• Classic flavor: Even though this recipe is lightened up, it still has all the classic flavors you'd expect in chicken parm. 

What can you serve with chicken parmigiana?

There are tons of options for side dishes when it comes to chicken parm.

• Pasta: Chicken parm is classically served with spaghetti or another thin pasta. For something healthier, swap in whole wheat pasta or an alternative pasta made with chickpeas or lentils. To keep things very light, use a veggie noodle like zucchini noodles or spaghetti squash. 
• Polenta or grains: Pairing the crispy chicken with something creamy like this Basil Parmesan Polenta is always a good idea.  Quinoa, rice, or this garlic Parmesan cauliflower rice also works. 
• Salads: Make a big green salad to serve on the side to get in some extra veggies. This Arugula Salad or Healthy Caesar Salad are great options. 
• Veggies: Double up on the vegetables and serve this with roasted mushrooms, crispy baked broccoli, or sauteed garlic spinach. 
• Make a sub: Chicken parm makes a really delicious sandwich. We usually eat the leftovers on whole wheat or low-calorie hamburger bun. Serve extra sauce on the side for dipping.

What kind of cheese is best for chicken parmesan?

Mozzarella is the classic option for this Italian dish. You can use shredded mozzarella, fresh mozzarella, or even smoked mozzarella. Make sure to opt for a whole milk mozzarella if you really want that melty, stringy cheese. For something different, I love swapping in provolone cheese. 

Most recipes also use Parmesan cheese in the breading or sprinkled on top. If you want to switch things up, you could also try using another mild cheese that won't overpower the chicken or marinara sauce.

Here are some tips for making this Healthy Baked Chicken Parmesan:

• Leave off the breading: You can make this healthy chicken parm without breading if you like. Just leave out the breadcrumbs when creating the Parmesan topping. You can also make a low-carb version by using a combination of almond flour and parmesan cheese.
• Choose a delicious sauce: When it comes to marinara sauce, you can either make a quick homemade version (this one only takes 20 minutes) or use store-bought sauce. For store-bought, some of my favorites are Rao's (expensive but worth it and surprisingly low in sugar) and Newman's Own. Rao's is incredible and consistently wins taste tests for jarred sauces. It's definitely on the pricey side but it really does deliver in flavor.
• Extra crispy: If you want really crispy chicken, one trick is to mix a small amount of olive oil or melted butter into the breading. Using just a small amount, a tablespoon or so, will create a really nice, crunchy texture and ensure you get the crispiness you are looking for. Another trick is to preheat the baking sheet so it's hot when you add the chicken. 
• Cheese selection: I absolutely adore everything about fresh mozzarella, especially the creamy texture it takes on when it melts. However part-skim shredded mozzarella would work as well and is more traditional for a chicken parmesan recipe.
• Change up the vegetables: You can use almost any quick-cooking vegetable for this recipe - green beans, broccoli, asparagus, zucchini, cauliflower, etc. Season it simply with salt and pepper or add your own spice blend. You can also make some extra panko and Parmesan breading for the vegetables if your family doesn't love plain veggies. It will give them some crunch and can make them more appealing for those who don't always want to eat their veggies.

Storage and Leftovers

There are so many different uses for both the leftover crispy chicken and leftover chicken parmesan. Use the leftover chicken for sandwiches, salads, and meal prep. 

• If you know you want leftovers, leave the sauce and cheese off the chicken you plan on storing for later. Add the sauce and cheese right before serving so the chicken stays nice and crispy.
• Reheat the leftovers in the oven, toaster oven, or a hot skillet if possible. The chicken can get rubbery and soggy when reheated in the microwave.
• Always let the dish fully cool before placing it in the refrigerator. The extra moisture from the warm chicken can cause it to get soggy when it is stored too early. 
• The baked cooked chicken can be stored in the freezer for up to 3 months, but it will lose some of the crunch. 

Calories 287, Total Fat 11g, Total Carbohydrate 12g, Protein 35g, Serving Size 6 oz. chicken

If you are looking for an easy chicken recipe, this Cumin Chicken Breast is for you! It's made with common spices, comes together in just 15 minutes, and can be used for so many different dishes. 

Last week I defrosted some chicken in the fridge and then almost forgot to use it. Opening the fridge right before dinner, I realized I had some chicken breast I needed to use immediately. Without too much time to marinate the chicken or extra ingredients on hand, I pulled open the spice drawer to make a quick spice rub. It was so good, that I knew I needed to share it. 

This cumin spice rub with paprika, garlic, and a hint of spice from red pepper flakes reminds me a little bit of Chipotle's grilled chicken. It has that slightly smoky flavor without being overpowering. This chicken is great for so many dishes. Use it for grilled chicken tacos, in burrito bowls, or simply paired with some brown rice and grilled vegetables. 

What You'll Need

• Chicken: This easy spice rub works great with chicken breasts, chicken thighs, and chicken drumsticks. It works with almost any protein. 
• Cumin: Ground cumin is the star of this dish with its smoky, slightly earthy flavor.  Cumin is a warming spice and will bring out the savory flavor in meat and chicken. 
• Paprika: The sweet spice of paprika is the perfect way to balance the smoky flavors in the cumin. Look for sweet paprika. Smoked paprika will add too much smoky flavor to the chicken.
• Garlic powder: Layering flavors is essential in a seasoning mix and garlic powder adds a nice boost of flavor.  Onion powder could be added as well.
• Red pepper flakes: To add some heat, red pepper flakes are a great addition. Chili powder, ancho chili powder, or cayenne pepper could be used as well. Leave it out if you don't want any heat in the dish.
• Salt and pepper: Salt and pepper are critical to bringing out the flavor. If your chicken ever tastes bland, it is probably a lack of salt.
• Olive oil: Any neutral oil works in this dish, but olive oil adds a nice subtle flavor to the chicken. 
• Lime juice: Finishing the dish with some fresh lime or lemon juice, makes the flavors pop. 

Side Dish Ideas

This flavorful chicken recipe pairs well with so many different side dishes. It's a versatile recipe. 

• If you are making this on the grill, consider making some grilled sweet potatoes, green cabbage, or grilled avocado.
• For a light and healthy meal, serve this with a salad like Watermelon Feta Salad, Spinach Salad, or Corn Salad.
• The cumin in the recipe can take the chicken in a Southwestern direction, especially if you use lime juice. Consider pairing it with Black Bean Soup or add it to some Black Bean Tacos.

How to cook Cumin Chicken in a skillet?

This recipe works great in a skillet if you want to cook it indoors. Always start by gently pounding the chicken (or slicing it in half horizontally) so the chicken is a uniform thickness. This ensures it will cook evenly. 

Cover the chicken on both sides with the cumin spice rub. Heat about one tablespoon of olive oil in the skillet over medium-high heat. Add the chicken to the skillet and cook for 4-5 minutes per side.

Let the chicken rest for 5-10 minutes, tented with foil, before serving. 

Recipe Tips and Ideas

• Add even more flavor by turning this spice rub into a marinade. Double the olive oil, add a tablespoon of vinegar or lime juice, and the spices. Add to a ziploc bag and marinate for 1-2 hours. 
• Add dried herbs to the spice rub for another layer of flavor., Oregano, parsley, basil, or rosemary would all be delicious. 
• Finish the dish with fresh herbs like parsley, cilantro, or chives. 
• Turn this chicken into skewers or kabobs. Add fresh veggies like peppers, onions, or zucchini.

Calories 189, Total Fat 4g, Total Carbohydrate 0g, Protein 32g, Serving Size 6 oz. chicken

If you’re looking for the ultimate fall salad, this Butternut Squash Salad is the one. This crave-worthy salad is a stunning combination of rich, tangy, zesty, and nutty flavors.

When it comes to food, there’s something to get excited about in every season. In the fall, it’s butternut squash. This delicious fall vegetable is one of my favorite foods to cook up during the fall and winter seasons.

From Slow Cooker Brown Sugar Butternut Squash to Butternut Squash and Black Bean Tacos to Butternut Squash Mashed Potatoes, I have tried (and loved) more healthy butternut squash recipes than I can count.

The other great thing about this roasted squash salad is that if you roast your butternut squash ahead of time, it only takes 10 minutes to throw together. This makes it a perfect make-ahead salad for holiday meals.

I recommend serving this dish with a protein-heavy entrée or a warm bowl of soup. It doesn’t matter if you’re serving a table full of meat lovers or a bunch of herbivores. This delicious butternut squash salad will convert anyone into a salad lover. Trust me.

Key Ingredients

To make this delicious squash salad, you will need the following key ingredients:

• Butternut squash: The star of this flavorful fall salad! For proper roasting, chop the squash into bite-sized cubes and sprinkle them with kosher salt and black pepper. Any winter squash works in this salad if you don't have butternut squash on hand.
• Arugula: I love the peppery flavor of arugula in this salad, but you could also try spinach, kale, or even a combo of all three.
• Feta cheese: This tangy cheese is the perfect complement to the squash’s subtle sweetness. Don’t have any? Feel free to swap it out for another tangy cheese like goat cheese.
• Almonds: Every good salad needs a bit of a crunch! Roasted almonds are a delicious way of adding a ton of flavor (and protein) to this healthy fall salad. Pumpkin seeds, sunflower seeds, or candied pecans are all delicious as well.
• Orange vinaigrette: Made from a drool-worthy combination of fresh orange juice, red wine vinegar, honey, olive oil, salt, and pepper, this dressing really is the cherry on top of a wonderful dish. Swap in apple cider vinegar or white balsamic in the dressing and add some Dijon mustard if you like for an earthier flavor.
• Add fruit: Consider adding pomegranate seeds, dried cranberries, or dried cherries for something sweet and tart.

Recipe Tips and Variations

Here are some of my top tips to help you make this dish:

• Mix up your nuts. Not a fan of almonds? No problem! Pecans and walnuts are both easy to roast and taste great on top of this salad. You can actually roast your nuts ahead of time, as they will last for weeks in an airtight container.
• Swap your greens. While I love the taste of arugula in this salad, you can swap it out for any kind of leafy greens you like. Mixed greens, spinach, and kale will all work great as well.
• Make it ahead! This salad is great for meal prepping and making ahead of time. Just be sure to store the arugula and dressing in separate containers. If you store them all together, the arugula will begin to droop and the leaves will get soggy. For best results, add the arugula and dressing just before serving.
• Add grains. If you’re looking to beef up this salad with some hearty protein and fiber, grains are a great way to do it! Quinoa and lentils will both work well.
• Swap cheese. Not a fan of feta? Goat cheese, parmesan cheese, and blue cheese will provide a similarly tangy flavor that tastes delicious in this dish.
• Make it vegan. You can turn this into a delicious vegan side dish by omitting the feta and swapping out the honey for maple syrup.
• Add protein. For a complete and well-balanced meal, try topping this salad with a healthy protein source like grilled chicken, tofu, or roasted chickpeas.
• Add fruit: Try this with sliced apples, pears, stone fruit, or berries.

How to Choose the Right Butternut Squash

If you’re a first-time butternut squash buyer, it can be hard to know how to choose the right squash. Here’s what to look for in the perfect butternut squash:

• Look for a squash with a solid beige color. There shouldn’t be any punctures, deep cuts, or excessive bruises on its skin. However, a single dark spot from where the squash touched the ground is fine.
• Your squash should feel heavy for its size. Don’t be afraid to pick up a few different squashes so you can compare the weight against the different ones.
• Look for a squash that has a fat neck and a small bulb. This means it will have the most meat so that you will get the biggest bank for your buck.

How to Store Butternut Squash Salad

Whether you’re prepping for Thanksgiving or saving leftovers for a weeknight dinner, there are a few ways to store this healthy squash salad. First, seal your roasted squash, arugula, feta cheese, and orange vinaigrette in separate, airtight containers. Then, you can store them in a couple of different ways:

• Butternut squash will refrigerate for up to 3-5 days or freeze for up to 3 months.
• Arugula will refrigerate for up to 5 days.
• Feta cheese will refrigerate for up to 5-7 days.
• Orange vinaigrette will refrigerate for up to 7-10 days or freeze for up to 6 months.

Calories 294, Total Fat 21g, Total Carbohydrate 24g, Protein 8g, Serving Size 2 cups

If you know me, then you know it’s no secret that slow cooker pork is one of my all-time favorite foods. It’s easy to make, packed with rich and savory flavor, and –when made with lean tenderloin– it’s also low in calories. This delicious slow cooker pork tenderloin recipe is my go-to base recipe for all sorts of pork dishes.

Once you’ve cooked your pork, you can serve it so many different ways. You can serve this versatile pork dish as is or spice it up with a wide variety of added flavors. I love tossing it into the broiler to crisp it up, then serving it with roasted broccoli or green beans and potatoes.

This crockpot pork tenderloin recipe is great for whipping up on a lazy Sunday. All you have to do is toss your ingredients into the slow cooker, then go about your day. In 3-4 hours, you’ve got a crave-worthy dish ready to go for dinner or to use for meal prep lunches throughout the week.

You’re gonna love this easy, healthy, and tasty recipe!

What You’ll Need

Here’s a breakdown of the key ingredients you will need to make this mesmerizing slow cooker pork recipe.

• Pork Tenderloin: This lean cut of meat becomes incredibly juicy, tender, and flavorful when it’s cooked low and slow.
• Brown Sugar: Adding sugar is the perfect way to balance the rich and savory flavors of the other ingredients while enhancing the overall flavor profile.
• Chicken Broth: You can use low-sodium chicken broth to keep the salt levels down or swap it for vegetable broth if needed.
• Soy Sauce: This adds a really delicious depth of flavor to the dish. You can swap for tamari or coconut aminos if needed.
• Balsamic Vinegar: This offers the dual purpose of adding a subtly sweet flavor and helping to tenderize the meat.
• Seasoning Blend: You’re going to need a combination of salt, pepper, rosemary, garlic powder, onion powder, and paprika.

Slow Cooker Pork Tenderloin Recipe Tips

Here are some of my top tips for the best slow cooker pork tenderloin:

• Make sure you grab pork tenderloin at the store and not pork loin—these are two different cuts of meat. With that said, both will work using this preparation. 
• You can make this a complete meal by tossing in some vegetables. Some of my top picks include potatoes, carrots, turnips, and onions.
• If you’re a big garlic lover, feel free to double up on the number of cloves you use.
• For extra herby flavor, try adding in a few sprigs of fresh rosemary or thyme.
• As a general rule of thumb, you should plan to cook the pork for 1-2 hours per pound.
• If you like your dishes on the spicier side, add a pinch of crushed red pepper flakes or cayenne powder to the spice mix.
• Don’t have a slow cooker? You can make this pork recipe in the Instant Pot or bake it in the oven instead.

Ways to Serve Pork Tenderloin

So now you’ve got the perfect pork, but how do you eat it? Don’t worry, I’ve got you covered. Here are some of my favorite ways to serve this dish:

• Over rice or potatoes. For a seriously drool-worhty meal, serve this dish over a bowl of garlic mashed potatoes, brown rice, or cilantro lime cauliflower rice.
• Stuffed into wraps. Add leftover pork tenderloin to your favorite wraps or lavash with lettuce and vegetables.
• Served in a salad. Start with a base of leafy greens like spinach, kale, or arugula. Add in some fresh and/or cooked vegetables, avocado, some sliced pork, and your dressing of choice. Yum!
• Packed into a sandwich. Mix the pork with your sauce of choice (barbecue works great!) and stuff it in between two toasted buns for a delicious roasted pork sandwich. You can also add cheese and caramelized onions for a little something extra.

How to Store Leftover Pork Tenderloin

This slow cooker pork dish is fantastic for meal prep, so don’t be afraid of leftovers. There are so many delicious ways to enjoy this dish throughout the week! To store for later, allow the pork to cool completely before transferring it to an airtight container. Then, you can store it in one of two ways:

• In the fridge for up to 3-4 days.
• In the freezer for up to 3 months.

To thaw, transfer the pork from the freezer to the fridge for 24-48 hours before using. To reheat, you can sauté the dish or heat in a 350°F oven until warm.

Calories 205, Total Fat 4.5g, Total Carbohydrate 1.7g, Protein 33.3g, Serving Size 2/3 cup

Let me guess. I had you at chocolate shake and then lost you at silken tofu, am I right? Hear me out—the tofu is a must and will not affect the flavor profile of this amazing breakfast shake at all.

So, why is it a must? Tofu adds a ton of plant-based protein that helps to keep us satisfied until lunch, while also giving the shake a smooth and silky texture that makes this chocolate breakfast shake almost pudding-like in nature.

When I’m in need of something quick, easy, and portable, this breakfast shake is an absolute godsend. It tastes like heaven, keeps me full all morning, and is easy to modify based on what I’m in the mood for.

Craving some fruit? Toss in a handful of strawberries. Want to make it creamier? Jazz it up with a dollop of whipped cream.

This is one of those breakfast recipes that taste like dessert, so you’d never guess that it was actually fantastic for you and you won’t even notice the tofu. Come on, have I ever steered you wrong before?

Try out this tasty chocolate breakfast shake and let me know what you think!

Chocolate smoothie lovers won't want to miss this Peanut Butter Cup Smoothie, Chocolate Avocado Smoothie, Mocha Smoothie.

What You’ll Need

This vegan breakfast shake is a breeze to make, largely due to the fact that I almost always have these ingredients at home. Let’s talk about what you’re going to need to whip up this delicious shake.

• Silken Tofu: For the smoothest, silkiest results, make sure to use silken tofu and not regular tofu. You won’t taste it –I promise– but this goes a long way in helping us achieve the best possible texture for our shake.
• Almond Milk: This is my plant-based milk of choice, but you can use any type of milk you like. Soy, oat, and coconut milk all work great as well.
• Banana: The riper the banana, the sweeter it will be! Keep this in mind when choosing the right one for you. Personally, I like to opt for the ripest banana I can find for my shakes.
• Cocoa Powder: This is where we get the chocolate flavor for our shake. Make sure to opt for unsweetened cocoa powder, as we’ll be sweetening this dish ourselves.
• Vanilla Extract: It might not seem important, but vanilla extract is essential for enhancing the flavors and making this chocolate shake even more delicious.
• Maple Syrup: This is my natural sweetener of choice, but you can use Stevia or honey if preferred.

Breakfast Shake Variations

Want to switch things up? Here are some of my favorite ideas to try:

• Add protein powder. For even more protein in your breakfast, try adding a scoop of your favorite chocolate protein powder to give you an extra boost.
• Add healthy fats. Peanut butter, almond butter, chia seeds, and flax seeds are all great choices.
• Add veggies. Looking for an extra dose of nutrients? Try adding some spinach or steamed cauliflower to the blender—you won’t even taste it!
• Make it anti-inflammatory. Tossing in some turmeric or ginger root is an easy way to add some extra anti-inflammatory properties to this tasty breakfast shake.
• Remove the chocolate. Not a fan of chocolate? I can’t relate. However, don’t worry, this shake tastes fantastic without the cocoa powder too. You can simply leave it out or swap it for a scoop of vanilla protein powder for a vanilla shake.
• Extra creamy: Add in some fresh or frozen avocado for a dose of healthy fats and extra creaminess. 

Best Toppings for Shakes and Smoothies

As delicious as this chocolate breakfast shake tastes by itself, I am a sucker for toppings. You can never go wrong with a classic dollop of whipped cream and some fresh fruit, but there are so many more out there! Here are some of the best shake and smoothie toppings to try:

• Nut butter (almond butter, peanut butter, or sunflower seed butter)
• Whipped cream
• Fresh fruit (strawberries, blueberries, sliced bananas, or mango)
• Chia seeds
• Homemade granola
• Hemp seeds
• Shot of espresso
• Cacao nibs
• Crushed graham crackers

Calories 261, Total Fat 4.7g, Total Carbohydrate 45.9g, Protein 11.6g, Serving Size 1 smoothie

Ah, soup season! This time of year always has me revisiting the classics and looking for ways to improve them. Take the iconic tomato soup, for example. There are so many unique ways to alter and enhance this ultra-popular fall/winter dish. When I began to work on this Roasted Tomato Basil Soup recipe, I knew I had discovered a winner.

This fall soup recipe is vegan-friendly, low-carb, and mind-blowingly delicious. Seriously, it never ceases to amaze me how much incredible flavor this dish yields, though very little work!

The key is roasting the tomatoes beforehand to deepen and enhance the flavor. That simple step does wonders for this tomato soup, much better than boiling the tomatoes. It is also so much better than any canned tomato soup you may have tried and honestly is couldn't be easier to make.

Try serving this soup with a loaf of sourdough bread or crackers for a delicious and cozy winter meal. Grab a grilled cheese sandwich and start dipping for a classic winter meal. For a soup and salad combo, you can pair it with a fresh and flavorful salad like my Shaved Brussels Sprout Salad or this Easy Arugula Salad.

This healthy tomato soup stores well making it great for making ahead of time and freezing. I love making a big batch on Sunday afternoons to enjoy throughout the week, then freezing whatever I can’t finish. When I think of comfort, I picture this dish. Seriously, you’re going to love it!

Key Ingredients

To make this delicious tomato soup, you will need the following key ingredients:

• Roma tomatoes: You’re going to want to grab the ripest, juiciest Roma tomatoes (or plum tomatoes) you can find for this tomato soup recipe. If you can’t find Roma tomatoes at the store, you can swap them for another variety of tomatoes of a similar size. 
• Onion and garlic: Essential in nearly every homemade soup recipe, these delicious aromatics add a ton of mouth-watering savory flavor.
• Carrots: Fresh carrots add a ton of flavor and help give the soup its creamy consistency.
• Vegetable broth: This makes up the flavorful base of our soup. If you don’t have this, feel free to use chicken stock.
• Pesto: This is my secret ingredient, shh! It adds that wonderful basil flavor that pairs so beautifully with tomatoes. You can make your own pesto from scratch or use your favorite store-bought version. If you aren't planning on using the pesto, make sure to add some herbs to the soup like fresh thyme, rosemary, or basil. 

How to Serve Tomato Basil Soup

Believe me when I tell you that Tomato Basil Soup tastes absolutely drool-worthy on its own. However, if you’re looking for a more filling meal, here are some of my favorite ways to serve tomato soup:

• With bread. Soup and bread make for an irresistible combo. I recommend pairing this tomato soup with fresh sourdough, or you could try these Two Ingredient Dough Breadsticks or some Easy Dinner Rolls.
• With salad. If you’re looking to transform this delicious tomato soup into a satisfying yet healthy meal, try pairing it with a salad! I recommend either this Spinach Salad with Creamy Balsamic or this Lentil Salad.
• As an appetizer. Tomato Basil Soup makes for a show-stopping appetizer to start off any meal. Try serving this dish before a pasta dish like this delicious Stovetop Spinach and Mushroom Lasagna or a lean protein like this Grilled Flank Steak with Balsamic Marinade.
• With grilled cheese. Tomato soup and grilled cheese is the ultimate classic. For a little special something, I recommend trying this Spinach Artichoke Grilled Cheese.
• On its own. Who says you need to serve this dish alongside any dish? Tomato Basil Soup tastes absolutely amazing on its own as a delicious healthy lunch or light dinner. Garnish with fresh basil leaves, Parmesan cheese, and some cracked black pepper, then enjoy!

Tomato Soup Storage Tips

Crossing your fingers for leftovers? Luckily for you, soup recipes like this Tomato Basil Soup are a breeze to store. All you have to do is seal your leftovers in an airtight storage container, then you can store them in one of two ways:

• In the fridge for up to 3-4 days.
• In the freezer for up to 4 months.

Calories 257, Total Fat 16g, Total Carbohydrate 28g, Protein 6g, Serving Size 1.5 cups