Craving a simple weeknight dinner that’s packed with flavor? This Baked Teriyaki Glazed Chicken puts a healthy spin on a classic favorite. Baking the chicken in a homemade teriyaki glaze keeps it tender and juicy, while infusing every bite with that restaurant-worthy flavor. Skipping the fryer also makes it lower in fat and calories, so it’s a lighter option the whole family can enjoy. It’s a weeknight dinner win and a great choice for even the most picky eaters. My kids always clean their plates when I make this one!

BAKED TERIYAKI GLAZED CHICKEN

The oven-baked teriyaki chicken uses simple ingredients like soy sauce, apple cider vinegar, garlic, sugar, and a touch of cornstarch to create a thick, glossy glaze that clings to the chicken. The chicken breasts are baked in two stages: first with half of the sauce, then with the remaining half. The result is tender, juicy chicken in a mouthwatering glaze that beats takeout any day of the week. This method is an easy, fuss-free cooking process that delivers a restaurant-worthy meal straight from your oven every single time. Served alongside rice and vegetables, it’s both satisfying, healthy, and protein-packed.

Find my expert tips on how to make homemade baked teriyaki-glazed chicken below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Baked Teriyaki Glazed Chicken Recipe:

• Easy Weeknight Win: The simple ingredients and straightforward steps make this recipe doable on busy nights.
• Sweet & Savory: The homemade teriyaki glaze adds a rich and tangy finish to the juicy chicken.
• Healthy Family Meal: A well- balanced dinner with rice and vegetables that keeps nutrition in check.
• Meal-Prep-Friendly: This chicken reheats well and keeps in the fridge for 3 days. Store any leftover sauce separately for maximum flavor when reheating.

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic, minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions, optional

Instructions

Preheat oven to 375 degrees F. Spray a 9×13-inch baking dish with cooking spray. Set aside.

In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic, and pepper. Stir the mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once the sauce thickens, remove from the heat and let stand for 5 minutes.

Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place the dish in the oven and bake for 20 minutes.

Pour the remaining sauce over the chicken and bake 15 more minutes or until the chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)

Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

Servings

Serves 4

Storage and Reheating 

Allow baked teriyaki chicken to cool, then place the chicken and any leftover sauce in an airtight container and refrigerate for up to 3 days.

To reheat, warm the chicken in the oven at 350°F for 10–15 minutes or in the microwave in 30-60 second intervals, adding a little of the reserved sauce to keep it moist. To freeze, allow the chicken and sauce to cool completely, then place them in an airtight, freezer-safe container or heavy-duty freezer bag for up to 2 months. Thaw overnight in the refrigerator, then reheat in the oven at 350°F for 15 to 20 minutes or in the microwave, adding extra sauce if needed.

Holly’s Tips for The Best Baked Teriyaki Glazed Chicken:

• Use High-Quality Chicken Breasts: Boneless, skinless chicken breasts cook quickly and evenly in the oven. If your breasts are thick, pound them to an even thickness to prevent undercooked centers.
• Make the Teriyaki Glaze Ahead of Time: Prepare the sauce on the stovetop first by combining soy sauce, sugar, garlic, apple cider vinegar, cornstarch, and black pepper. Let it thicken before adding it to the chicken for a richer, glossier sauce.
• Bake In Stages: Pour half the sauce over the chicken before the first 20-minute bake, then pour the remaining sauce halfway through. This double-glazing method keeps the chicken juicy while building layers of sweet-savory flavor.
• Customize The Glaze: For extra depth, add a teaspoon of grated ginger, a splash of sesame oil, or a sprinkle of sesame seeds and sliced green onions just before serving.
• Serve Warm: After letting the chicken sit for 5 minutes, serve warm over steamed rice and sautéed or roasted vegetables to balance the sweet teriyaki glaze with a fresh, nutritional side.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my delicious Slow Cooker Teriyaki Chicken!

Wanting something different? Make this Grilled Huli Huli Chicken next.

Looking for more teriyaki-inspired dinners? Make these highly-rated recipes: Teriyaki Chicken Casserole, Teriyaki Chicken Kebabs, and Teriyaki Chicken Pasta Salad.

Have you made this Baked Teriyaki Glazed Chicken recipe? 🍗

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #BakedTeriyakiGlazedChicken #LifeInTheLofthouse

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Baked Teriyaki Glazed Chicken

Sticky, sweet, and perfectly savory—this Baked Teriyaki Glazed Chicken is an easy weeknight win! Juicy chicken is coated in a rich teriyaki glaze and baked to caramelized perfection!

Prep Time 20 minutes minutes

Cook Time 35 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 Tablespoon cornstarch
• 1 Tablespoon water
• 1/3 cup sugar
• 1/2 cup low-sodium soy sauce
• 1/4 cup apple cider vinegar
• 2 cloves garlic minced
• 1/4 teaspoon black pepper
• 4 boneless, skinless chicken breasts
• freshly sliced green onions optional

Instructions

• Preheat oven to 375 degrees F. Spray a 9×13 inch baking dish with cooking spray. Set aside.
• In a small saucepan, over medium heat, combine cornstarch, water, sugar, soy sauce, vinegar, garlic and pepper. Stir mixture and bring to a boil. Reduce heat to medium-low and let simmer, stirring constantly, until mixture thickens and bubbles; about 10 minutes or so. Once sauce thickens remove from heat and let stand for 5 minutes.
• Place chicken breasts in the prepared baking dish. Pour half of the sauce evenly over the chicken. Place dish in oven and bake for 20 minutes. Pour the remaining sauce over the chicken and bake 15 more minutes or until chicken is thoroughly cooked. (Internal temperature of chicken needs to be 165 degrees F.)
• Remove from oven and let stand 5 minutes before serving. Serve with rice and veggies. Enjoy!

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I remember first eating this salad at Emma’s baby shower over 18 years ago. ☺️ We served it with Pizza Factory breadsticks, cookies, and a Crystal Light/Sprite drink. It was so good, and has been a favorite recipe of mine ever since. This homemade Chicken Caesar Pasta Salad features seasoned chicken, rotini pasta, crisp croutons, and juicy tomatoes, all tossed in a creamy, flavorful homemade Caesar dressing, over a bed of romaine lettuce. It’s healthy, fresh, and crunchy, making it the perfect dish to serve in the spring and summer.

CHICKEN CAESAR PASTA SALAD

For this pasta salad recipe, I like to cook two chicken breasts in a skillet and season them with a little lemon-pepper. It gives the salad extra flavor, and I highly recommend you try it! I chop up the chicken and add them to the salad. You could always use a rotisserie chicken to save time. You can also use store-bought Caesar salad dressing to make things easier. My favorite brand is Brianna’s. Serve chilled for a refreshing meal, perfect for lunch, dinner, potlucks, or picnics. Top with extra Parmesan and freshly cracked black pepper for an extra boost of flavor. 

Find my expert tips on how to make homemade chicken Caesar pasta salad below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Chicken Caesar Pasta Salad Recipe:

• Fresh & Flavorful: Tender grilled chicken, crisp romaine lettuce, juicy cherry tomatoes, and seasoned croutons combine with rotini pasta for a perfectly balanced dish.
• Creamy Homemade Dressing: The rich, tangy Caesar dressing made with mayonnaise, Parmesan, lemon, and garlic elevates every bite.
• Quick & Convenient: With pre-cooked chicken and easy-to-whisk dressing, this pasta salad comes together in minutes, yet tastes like a restaurant-quality dish.

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced (I like to season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried, then chopped)
• 1 cup cherry tomatoes, sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic, minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

Cook pasta in a large pot of water until al dente. Drain water, then rinse noodles under cold water to let cool.

In a large serving bowl, combine cooked chicken, tomatoes, and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons, and as much or as little Caesar dressing as you prefer to the bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

Whisk together all of the dressing ingredients. Cover and chill in the fridge until ready to use.

Servings

Serves 6.

Storage 

Store leftovers in an airtight container; the pasta, chicken, and dressing can last in the fridge for 3 days. Add lettuce and croutons right before serving for maximum freshness.

Holly’s Tips for The Best Chicken Caesar Pasta Salad Recipe:

• Use Grilled or Roasted Chicken: Grilling or roasting your chicken beforehand adds a smoky, savory depth that enhances the salad’s overall taste.
• Cook Pasta Al Dente: Slightly firm pasta holds up better in salads and prevents a mushy texture after chilling.
• Chill Ingredients Before Serving: Keep the pasta, chicken, and lettuce chilled to ensure a refreshing, crisp salad.
• Add Croutons Last: Toss croutons in just before serving to keep them crunchy and prevent sogginess.
• Make It Your Own: You can control how much dressing you add and swap ingredients to your liking, making it perfect for meal prep, potlucks, or family lunches. If you’re short on time, feel free to use store-bought Caesar salad dressing. Either way, you will still get a delicious pasta salad.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Make my Chicken Pesto Pasta Salad.

Looking for something a little different? Try this amazing Chicken Strawberry Pasta Salad.

Wanting a meatless option? Serve these: California Pasta Salad and Tri-Color Pasta Salad.

Can’t get enough of pasta salad? Don’t miss out on these highly-rated recipes: BBQ Ranch Chicken Pasta Salad, Teriyaki Chicken Pasta Salad, and Pepperoni Pizza Pasta Salad.

Have you made this Chicken Caesar Pasta Salad recipe? 💚

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #ChickenCaesarPastaSalad #LifeInTheLofthouse

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Chicken Caesar Pasta Salad

Chicken Caesar Pasta Salad is filled with grilled chicken, rotini pasta, croutons and tomatoes over a bed of romaine lettuce. The homemade creamy Caesar dressing packs it full of flavor!

Prep Time 30 minutes minutes

Servings 6

Author Holly

Ingredients

Chicken Caesar Pasta Salad

• 12 ounces rotini pasta
• 1 lb. cooked chicken breast, sliced or diced ( I season mine with lemon-pepper seasoning.)
• 3 large heads Romaine lettuce (rinsed, dried then chopped)
• 1 cup cherry tomatoes sliced
• 1 cup seasoned croutons
• 1/2 cup freshly grated Parmesan cheese

Homemade Caesar Dressing

• 1 cup mayonnaise
• 1/3 cup sour cream
• 2 cloves garlic minced
• juice of 1 lemon
• 2 teaspoons anchovy paste
• 1 Tablespoon Worcestershire sauce
• 1 teaspoon dijon mustard
• 1/2 cup freshly grated Parmesan cheese
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

For The Chicken Caesar Pasta Salad

• Cook pasta in a large pot of water until al dente. Drain water then rinse noodles under cold water to let cool.
• In a large serving bowl, combine cooked chicken, tomatoes and cooled pasta. Chill until ready to serve. When ready to eat: add the chopped romaine lettuce, croutons and as much or little Caesar dressing you prefer to bowl. Gently stir to combine everything. Top with Parmesan cheese. Serve and enjoy!

For The Homemade Caesar Dressing

• Whisk together all of the dressing ingredients. Cover and chill in fridge until ready to use.

Notes

Nutrition Info for salad: 1 serving = 396 calories / 11 fat / 51 carbs / 31 protein

Nutrition Info for dressing: 2 Tablespoons = 81 calories / 8 fat / 1 carb / 3 protein

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Sheet pan meals are the ultimate dinner solution. They’re budget-friendly, require minimal cleanup, and come together easily in the oven. They are also perfect for meal prep and offer plenty of variety, allowing you to mix your favorite choice of protein and sides. This Sheet Pan BBQ Chicken, Potatoes, and Green Beans delivers all that convenience and deliciousness in one simple dinner. From the juicy, BBQ-glazed chicken to the seasoned potatoes and green beans, this one is a winner.

SHEET PAN BBQ CHICKEN, POTATOES, AND GREEN BEANS

This easy sheet pan BBQ chicken, potatoes, and green beans recipe is guilt-free and delicious. Imagine juicy, savory chicken breasts with a sweet and smoky BBQ caramelized glaze with sticky, slightly charred edges. The Yukon potatoes are hearty and coated in onion soup mix for a flavorful outside and a tender center. The green beans add a fresh contrast to round out the whole dish. The best part? This easy weeknight dinner can be on your table in under an hour. Let’s get cooking! 

Find my expert tips on how to make homemade sheet pan BBQ chicken, potatoes, and green beans below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love Sheet Pan BBQ Chicken, Potatoes, and Green Beans:

• Simple Sheet Pan Dinner: Everything cooks on a single sheet pan, which means minimal prep, easy cleanup, and less time in the kitchen.
• Well-Balanced Meal: You get juicy protein, hearty potatoes, and fresh green beans all in one satisfying dish.
• Family-Friendly & Customizable: Use your favorite BBQ sauce, swap seasonings, or adjust portions to suit picky eaters or hungry crowds.
• Healthy Twist on BBQ Chicken: Because the entire recipe is baked, it offers a healthier version of the classic barbecue chicken and sides. 
• Meal-Prep-Friendly: This high-protein weeknight meal reheats well, making it ideal for quick, healthy lunches or easy dinners during busy weeks.

Ingredients

Potatoes

• 2 lbs. Yukon gold potatoes, cut into bite-sized pieces
• 2 teaspoons neutral oil (I use refined avocado oil)
• 1 packet Lipton onion soup mix 

BBQ Chicken

• 3 to 6 boneless, skinless chicken breasts
• 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
• 1 cup BBQ Sauce

Green Beans

• 12 ounces fresh green beans, rinsed and ends snapped
• 1 teaspoon neutral oil (I use refined avocado oil)
• Salt and pepper, to taste

Instructions

For The Potatoes

Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)

In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.

Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.

While potatoes are baking, prepare the chicken and green beans.

For The BBQ Chicken and Green Beans

Season the chicken breasts with the chicken seasoning. Set aside.

In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.

After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer. 

Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!

Servings

Serves 3 to 6.

Storage and Reheating

Store leftover sheet pan BBQ chicken, potatoes, and green beans in an airtight container and store in the fridge for up to 3 days. To reheat, warm in a 375°F oven for 12-15 minutes, covering loosely with foil, or microwave in 30 to 40 second intervals until heated through (potatoes will be softer).

An air fryer can also be used at 350°F for 4 to 6 minutes. Leftovers should be reheated to an internal temperature of 165°F before serving. This meal can be frozen, though results are best if components are stored separately. Freeze the cooked chicken and potatoes in airtight, freezer-safe containers for up to 2 months.

Holly’s Tips for The Best Sheet Pan BBQ Chicken, Potatoes, and Green Beans:

• Line The Sheet Pan: Use parchment paper to make this easy sheet pan dinner even quicker to clean up.
• Cut Potatoes Evenly: Keeping the Yukon gold potatoes uniform in size ensures they cook evenly and develop crispy edges without burning.
• Use High Heat: Roasting at a high-heat helps the potatoes brown beautifully and allows the BBQ sauce to caramelize on the chicken for bold, smoky flavor.
• Don’t Overcrowd the Sheet Pan: Spreading the chicken, potatoes, and green beans in a single layer helps everything roast evenly.
• Add The BBQ Sauce Last: Brushing the BBQ sauce on during the final minutes prevents burning and creates a sticky, caramelized glaze on the chicken.
• Season Ingredients Separately: Tossing the potatoes, chicken, and green beans individually ensures every bite is well-seasoned and flavorful.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Sheet Pan Chicken, Potatoes, and Green Beans.

Looking for another easy weeknight meal? Give this Sheet Pan Meatloaf Dinner a try.

In the mood for comfort food? My Sheet Pan Chicken Alfredo Pizza is just as delicious.

Craving Mexican? These Sheet Pan Chicken Fajitas, Sheet Pan Shrimp Fajitas, and Sheet Pan Steak Fajitas never disappoint!

Have you made this Sheet Pan BBQ Chicken, Potatoes, and Green Beans recipe? 🍗🥔🫛

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #SheetPanMeals #BBQChickenPotatoesandGreenBeans #LifeInTheLofthouse

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Sheet Pan BBQ Chicken, Potatoes, and Green Beans

Sheet Pan BBQ Chicken, Potatoes, and Green Beans is the ultimate weeknight meal, featuring juicy chicken, Yukon potatoes, and green beans.

Prep Time 10 minutes minutes

Cook Time 35 minutes minutes

Ingredients

Potatoes

• 2 lbs. Yukon gold potatoes cut into bite-sized pieces
• 2 teaspoons neutral oil (I use refined avocado oil)
• 1 packet Lipton onion soup mix

BBQ Chicken

• 3 to 6 boneless, skinless chicken breasts
• 2 to 3 teaspoons chicken seasoning/rub (I use Kinder’s Chicken seasoning)
• 1 cup BBQ sauce

Green Beans

• 12 ounces fresh green beans rinsed and ends snapped
• 1 teaspoon neutral oil (I use refined avocado oil)
• salt and pepper to taste

Instructions

For The Potatoes

• Preheat the oven to 425 degrees F. (The high heat allows the food to cook rapidly while promoting caramelization.)
• In a large mixing bowl, combine the diced potatoes, oil, and the packet of Lipton onion soup mix. Toss until the potatoes are evenly coated.
• Place the potatoes in one even layer on a large, rimmed baking sheet. Bake in the preheated oven for 20 minutes.
• While potatoes are baking, prepare the chicken and green beans.

For The BBQ Chicken and Green Beans

• Season the chicken with chicken seasoning. Set aside.
• In a separate large bowl, drizzle the fresh green beans with the oil and season with salt and pepper. Toss to coat.
• After the potatoes have cooked for 20 minutes, carefully remove the pan from the oven. (It will be hot!) Move the potatoes to one side of the pan and place the seasoned green beans and chicken on the pan in one even layer.
• Bake for 15 minutes. Carefully remove the pan from the oven and pour the BBQ sauce evenly on the chicken. Return the pan to the oven and cook for an additional 5 to 8 minutes or until the BBQ sauce is caramelized and the chicken is fully cooked (165°F internal temperature). Serve warm and enjoy!

Notes

Serves 3 to 6 

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We’ve all heard of sub in a tub (check out my Italian Sub Salad!), but have you ever tried a burger in a bowl? If you haven’t, these Cheeseburger Bowls with Copycat Big Mac Sauce will become your next hyper-fixation! These all-in-one burger bowls are easy and customizable; they can be made as light and wholesome, or as hearty as your favorite fast food burger, minus the bun and excess calories. These easy bowls are loaded with flavor and protein. They’re ideal for a quick summer dinner or meal prep. But my favorite part is how every bite is coated with my homemade, creamy Big Mac-style sauce, bringing that classic burger-and-fries flavor we all know and love.

Craving more craveworthy cheeseburger recipes? Check out these top favorites: Grilled Cheeseburger Wraps, The Best Ever Cheeseburgers, and Utah Fry Sauce. Keep scrolling for more burger recipes under Similar Recipes below the recipe card!

CHEESEBURGER BOWLS WITH COPYCAT BIG MAC SAUCE

These Cheeseburger Bowls are a healthy twist on a fast food classic made with real, simple ingredients right at home. Nothing tastes better than homemade burgers! The base of the bowl starts with seasoned lean ground beef cooked with diced onion, Worcestershire sauce, and garlic powder for that juicy, savory burger taste. The real magic comes from the copycat Big Mac sauce, a creamy blend of mayo, ketchup, dill relish, mustard, minced onion, paprika, and garlic powder. Together, they create that bold, nostalgic flavor to every bite.

Each bowl is topped with crisp romaine lettuce, sharp cheddar cheese, cherry tomatoes, dill pickles, and optional red onion for extra crunch. To finish it off, serve with a side of sweet potato fries, French fries, or potato wedges to turn this bun-less burger into a satisfying, restaurant-style meal.

Find my expert tips on how to make these homemade cheeseburger bowls even better below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram or Facebook. Let’s stay connected. ❤️

Why You’ll Love These Cheeseburger Bowls:

• Quick & Easy: Ready in no time, making it perfect for stress-free weeknight dinners when you’re short on time.
• Copycat Big Mac Sauce: This sauce is creamy, tangy, and truly pulls the whole bowl together.
• Customizable Toppings: Load up your burger bowl with your favorites like shredded cheese, pickles, tomatoes, and fries or potato wedges.
• Meal-Prep Approved: Plan ahead and build bowls for quick lunches and dinners.
• Family-Friendly: Everyone can build their own bowl just the way they like it.

Ingredients

Copycat Big Mac Sauce

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup dill pickle relish
• 2 Tablespoons finely minced white onion (or dried minced onion)
• 1 Tablespoon yellow mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Burger

• ½ cup white onion, diced
• 1 lb. lean ground beef
• Salt and pepper, to taste
• 1 teaspoon Worcestershire sauce
• 1/2 teaspoon garlic powder

Toppings

• Chopped romaine lettuce
• Freshly grated cheddar cheese (or your favorite cheese)
• Sliced cherry tomatoes
• Sliced dill pickles
• Cooked potato wedges or French fries (freshly made or frozen)
• Sliced red onion (optional)

Instructions

For the Big Mac Sauce:

In a medium-size bowl, whisk together the mayo, ketchup, dill pickle relish, minced onion, mustard, paprika, and garlic powder until combined. Cover the bowl and place in the fridge while you prepare the rest of the bowls.

For the Burger:

In a large skillet, add the diced onion and ground beef. Cook and crumble beef over medium heat until cooked through. Drain any grease. Reduce the heat to low. Season cooked beef with salt, pepper, Worcestershire sauce, and garlic powder. Stir and continue to cook for 5 more minutes.

Divide the cooked burger and toppings evenly among 4 medium-sized bowls. Drizzle the tops with Big Mac sauce and enjoy!

Servings

Serves 4

Storage and Reheating

Store leftovers for up to 3 days. I highly recommend you keep the cooked beef separate from the veggies and wait to add them until just before serving to keep them fresh and crisp.

Holly’s Tips For The Best Cheeseburger Bowls:

• Layer For Best Texture: Start with a base of warm ground beef, then layer the lettuce and toppings. Finish with a generous drizzle of sauce so every bite is packed with flavor and texture.
• Let The Sauce Chill: For the best flavor, let the Big Mac sauce sit in the fridge for at least 30 minutes before serving. This gives the ingredients time to meld and enhances that classic tangy taste.
• Meal-Prep Friendly: Get a head start by prepping all your ingredients in advance. Make the Big Mac sauce, chop the toppings, and cook the ground beef. Store each component in separate airtight containers and assemble fresh when it’s time to eat!
• Customize To Your Taste: Make it your own! Load up your bowl with your favorite burger toppings! Anything goes.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my easy, guilt-free Cheeseburger Lettuce Wraps.

Missing that classic bun? Fire up the grill and try The Best Ever Cheeseburgers. 

Longing for those iconic fast-food chain flavors? Don’t miss my In-N-Out Cheeseburgers.

Looking for a quick one-pan dinner? Look no further than my delicious Cheeseburger Gnocchi.

Looking for a hearty comfort food with all the iconic flavors of a cheeseburger? Warm up with my Slow Cooker Bacon Cheeseburger Soup.

Have you made this Cheeseburger Bowls With Copycat Big Mac Sauce recipe? 🍔

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CheeseburgerBowls #BigMacSauce #HealthyCheeseburgerBowls #BurgerInABowl #LifeInTheLofthouse

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Cheeseburger Bowls with Copycat Big Mac Sauce

Cheeseburger Bowls are piled high with fresh toppings and drizzled with creamy Big Mac–style sauce. All the juicy cheeseburger goodness—no bun required!

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Copycat Big Mac Sauce

• 1 cup mayonnaise
• 1/4 cup ketchup
• 1/4 cup dill pickle relish
• 2 Tablespoons finely minced white onion (or dried minced onion)
• 1 Tablespoon yellow mustard
• 1 teaspoon paprika
• 1/2 teaspoon garlic powder

Burger

• ½ cup diced white onion
• 1 lb. lean ground beef
• salt and pepper to taste
• 1 teaspoon Worcestershire sauce
• ½ teaspoon garlic powder

Toppings

• Chopped romaine lettuce
• Freshly grated cheddar cheese (or your favorite cheese)
• Sliced cherry tomatoes
• Sliced dill pickles
• Cooked potato wedges or French fries
• Sliced red onion (optional)

Instructions

For The Big Mac Sauce:

• In a medium-size bowl, whisk together the mayo, ketchup, dill pickle relish, minced onion, mustard, paprika, and garlic powder until combined. Cover the bowl and place in the fridge while you prepare the rest of the bowls.

For The Burger:

• In a large skillet, add the diced onion and ground beef. Cook and crumble beef over medium heat until cooked through. Drain any grease. Reduce the heat to low. Season cooked beef with salt, pepper, Worcestershire sauce, and garlic powder. Stir and continue to cook for 5 more minutes.
• Divide the cooked burger and toppings evenly among 4 medium-sized bowls. Drizzle the tops with Big Mac sauce and enjoy!

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Last summer, amidst the bustling waves and tropical breeze of Maui, we embarked on an unforgettable journey with our kids and my sister. From the azure shores to the lush landscapes, every moment was beautiful and adventurous. Yet, it was the food that truly captivated our senses and tantalized our taste buds with the vibrant flavors of Hawaiian cuisine. While this year’s summer plans may have veered off course, we refuse to let go of the memories that continue to linger. I decided to bring a taste of Hawaii to our dinner table with this Hawaiian Style Garlic Shrimp. Bursting with the buttery richness of garlic and the essence of the Pacific, each bite transported us back to those carefree days by the ocean!

HAWAIIAN STYLE GARLIC SHRIMP

Crafted with simplicity and infused with the spirit of aloha, this recipe for Hawaiian Style Garlic Shrimp captures the essence of Hawaiian cuisine in every succulent bite. At the heart of this dish lies the star ingredient – large, tender, shrimp a true treasure of the sea. Combined with a medley of aromatic garlic, zesty lemon juice, and a hint of Hawaiian sea salt, each shrimp becomes a canvas for the vibrant flavors of the islands.

As the shrimp simmer in a luscious blend of olive oil and butter, the kitchen is filled with an irresistible aroma. It’s a culinary symphony that unfolds effortlessly, promising a taste of paradise with every savory mouthful. As we gather around the dinner table, savoring each bite we are reminded of the simple joys of home-cooked meals shared with loved ones. While we may not be lounging on the beaches of Maui or exploring the hidden gems of the islands, we find comfort with the good food and cherished memories! So, here’s to recreating a taste of paradise wherever life may take us – one delicious dish at a time. Aloha!

INGREDIENTS

• 1-pound uncooked jumbo shrimp
• 5 Tablespoons olive oil, divided
• 4 Tablespoons salted butter, divided
• 3 cloves garlic minced
• Juice from half of a large lemon
• 1/2 teaspoon coarse Hawaiian sea salt (or regular coarse sea salt)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

COOKING INSTRUCTIONS

In a large skillet, over medium-low heat, add 4 Tablespoons olive oil and 2 Tablespoons butter. Let warm and stir until butter melts. Add garlic and sauté for 1 minute until fragrant and caramelizes slightly.

Add lemon juice, sea salt, pepper and paprika to the skillet. Stir. Then add remaining oil and butter. Stir and continue to slowly cook for 2 minutes or so. Carefully, add shrimp to the skillet.

Cook shrimp in sauce for only 2 minutes, on each side, or until shrimp turns an orange/pink color. (Shrimp cooks very fast. Once you see that orange color on each side it is ready!) Serve over rice and pour sauce over the top. Enjoy!

THE PERFECTLY COOKED SHRIMP

The art of cooking perfectly tender and flavorful shrimp lies at the heart of this recipe’s appeal, making it an accessible delight for cooks of all skill levels. To begin, the process is simplified to its core, requiring only a handful of ingredients and minimal preparation time. As the skillet comes to life with the sizzle of garlic sautéed in a luscious blend of olive oil and butter, the kitchen is filled with an irresistible aroma that sets the stage for culinary magic. With a gentle splash of lemon juice, a sprinkle of sea salt, and a dash of paprika, the sauce begins to bloom with layers of flavor, infusing every shrimp with the essence of the islands.

As the shrimp are delicately nestled into the skillet, they become enveloped in the rich, buttery sauce, absorbing its savory essence and transforming into tender morsels of perfection. In just a few short minutes, the shrimp take on a vibrant orange-pink hue, signaling that they are ready to be savored.

20 MINUTE WONDER

In just 20 short minutes, you can transport your taste buds to the shores of Hawaii with this quick and easy recipe! With its simple yet flavorful ingredients and straightforward cooking method, this dish is perfect for busy weeknights when you’re craving something delicious but short on time.

SERVING SUGGESTIONS

To elevate this culinary masterpiece to its full potential, consider serving it over a bed of fluffy rice. A sprinkle of fresh cilantro or a wedge of lemon adds a touch of brightness and even more flavor. For a complete meal, pair the shrimp with a side of steamed broccoli or a crisp salad, adding a great contrast to the rich and savory flavors of the dish. Whether enjoyed as a cozy dinner for two or shared with family and friends, this dish is a celebration of flavor, evoking memories of afternoons spent in the warm Hawaiian sun.

MAKE IT YOUR OWN

While this recipe pays homage to the traditional flavors of Hawaiian cuisine, it also offers endless opportunities for personalization and adaptation. For those seeking a vegetarian option, consider substituting the shrimp with tofu or a medley of colorful vegetables, such as bell peppers and snap peas. Similarly, adventurous cooks may choose to experiment with additional ingredients, such as a dash of chili flakes or a splash of soy sauce, to add an extra kick of flavor. With its versatility and simplicity, this recipe serves as a blank canvas for culinary creativity, inviting you to tailor it to your taste preferences and culinary aspirations!

ENJOY THIS RECIPE? HERE ARE A FEW MORE SHRIMP SENSATIONS!

Shrimp Taco Bites – Enjoy your favorite seafood taco all in one bite! These are tiny in size, and they are huge in flavor. You’ll want another one, and another one!

Shrimp Tortellini Alfredo – This creamy pasta is so desirable! Rich homemade alfredo sauce that is mixed with tender noodles, and succulent shrimp.

Sheet Pan Shrimp Fajitas – This sizzling dish is perfect to feed the family and more! Tender vegetables and bite sized shrimp ready for warm tortillas.

Honey Lime Shrimp – These sweet and zesty shrimps are so delicious and versatile! You can put them on salads, wraps, tacos, burritos, or over rice.

Have you made this Hawaiian Style Garlic Shrimp recipe?
Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #HawaiianStyleGarlicShrimp #HawaiianShrimp #LifeInTheLofthouse

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Hawaiian Style Garlic Shrimp

Succulent shrimp sautéed with fresh garlic, lemon juice, paprika and Hawaiian sea salt. Quick, flavorful, and full of island vibes—ready in minutes!

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Author Holly

Ingredients

• 1 pound large uncooked shrimp
• 5 Tablespoons olive oil divided
• 4 Tablespoons salted butter divided
• 3 cloves garlic minced
• juice from half of a large lemon
• 1/2 teaspoon coarse Hawaiian sea salt (or regular coarse sea salt)
• 1/4 teaspoon black pepper
• 1/4 teaspoon paprika

Instructions

• In a large skillet, over medium-low heat, add 4 Tablespoons olive oil and 2 Tablespoons butter. Let warm and stir until butter melts. Add garlic and saute for 1 minute until fragrant and caramelizes slightly.
• Add lemon juice, sea salt, pepper and paprika to skillet. Stir. Then add remaining oil and butter. Stir and continue to slowly cook for 2 minutes or so. Carefully, add shrimp to skillet.
• Cook shrimp in sauce for only 2 minutes, on each side, or until shrimp turns an orange/pink color. (Shrimp cooks very fast. Once you see that orange color on each side it is ready!)
• Serve shrimp over rice and pour sauce over the top. Enjoy!

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Recipe adapted from: The Recipe Critic

The Lofthouse gang recently took a memorable family trip to the beautiful islands of Hawaii, and we came back feeling incredibly inspired! The breathtaking landscapes, warm beaches, and vibrant culture always leaves a lasting impression on all of us. One of the highlights of our trip was the amazing food we experienced, especially the fresh, tropical flavors that define Hawaiian cuisine. Determined to bring a slice of that paradise back home, I decided to recreate one of my favorite dishes from the trip: Hawaiian Steak Kebabs. This recipe captures the essence of the islands with a blend of savory and sweet flavors, and I can’t wait to share it with you.

HAWAIIAN STEAK KEBABS

These kebabs are more than just a meal; they’re a journey back to beautiful Hawaii. Each bite is a reminder of the sun-soaked beaches, the lush landscapes, and the warm, welcoming spirit of the people. The combination of juicy, tender steak with the sweetness of pineapple and the crunch of bell peppers and onions creates a symphony of flavors that will transport you to paradise.

INGREDIENTS

Marinade

• 1 cup orange juice
• 1/2 cup low-sodium soy sauce
• 1/3 cup packed light brown sugar
• 1 Tablespoon minced garlic

Kebabs

• 2 pounds sirloin steak, cut into cubes
• 1 red bell pepper, (seeds and ribs removed) cut into cubes
• 1 green bell pepper, (seeds and ribs removed) cut into cubes
• 2 cups fresh pineapple, cut into cubes
• 1 red onion, cut into cubes
• Sliced green onion, for garnish
• 8 metal or wood skewers

INSTRUCTIONS

Marinade 

In a large bowl, whisk the orange juice, soy sauce, brown sugar, and minced garlic together until combined. Reserve a 1/4 cup of marinade for later.

Place the steak pieces into the marinade and refrigerate for at least one hour or up to 8 hours.

Once steak is marinated, thread the steak, bell peppers, pineapple, and red onion onto 8 metal or wood skewers. Alternate the ingredients to ensure each kebab has a colorful balance of flavors. (*If using wooden skewers, soak them in water for 30 minutes before adding the meat and veggies. This will prevent the wood from catching fire on the grill.)

 Place kebabs on the grill to cook. Turn the kebabs while grilling (to ensure even cooking) and baste with the reserved marinade. Cook for 8 to 10 minutes or until the steak has reached your desired temperature.

SERVINGS

This recipe is designed to serve 4 people, making it perfect for a family dinner or a small gathering with friends. Each person gets to enjoy 2 skewers of tender, flavorful steak combined with vibrant vegetables and sweet pineapple. If you’re expecting more guests or simply want to prepare extra for seconds, this recipe is incredibly easy to modify. Simply double or triple the ingredients as needed, ensuring you have enough marinade to cover the additional steak. The grilling time remains the same, making it a convenient and scalable dish that can accommodate any number of diners without any extra hassle.

BRING THE FAMILY TOGETHER

Cooking and sharing these kebabs are a wonderful way to bring the family together. The process of preparing and grilling the kebabs can be a fun and interactive experience, with each family member contributing to the final dish. It’s a great opportunity to share stories from our trip and relive the memories while creating new ones in the kitchen. These kebabs are a delicious way to keep the Aloha spirit alive in our home.

Whether you’re hosting a summer barbecue or simply looking for a flavorful and healthy dinner option, these kebabs are sure to impress. So, fire up the grill, gather your loved ones, and enjoy a taste of Hawaii with every bite. Aloha!

VARIETY IS THE SPICE OF LIFE

One of the best aspects of this recipe is its versatility. You can easily swap the sirloin steak for other proteins such as chicken, shrimp, or tofu to cater to different tastes or dietary preferences. If you’re looking to make the dish vegetarian, simply load up the skewers with an assortment of your favorite vegetables like zucchini, cherry tomatoes, mushrooms, and even extra pineapple for a delightful, meat-free option. The marinade pairs wonderfully with a variety of ingredients, ensuring that whether you’re using chicken, tofu, or just veggies, you’ll still capture that delicious blend of sweet and savory flavors that make these kebabs so irresistible.

HAWAIIAN STEAK KEBABS MARINADE MAGIC

The secret to the incredible flavor of these kebabs lies in the marinade. The combination of orange juice, soy sauce, brown sugar, and minced garlic creates a rich, tangy, and slightly sweet marinade that infuses the steak with an irresistible taste. 

THE PERFECT GRILL

Grilling these kebabs brings out the best in the ingredients, creating a smoky, charred flavor that compliments the sweet and savory notes of the marinade.

1. Preheat your grill to medium-high heat. If you’re using a charcoal grill, ensure the coals are evenly distributed and at the right temperature.

2. Place the kebabs on the grill and cook for 8 to 10 minutes, turning them occasionally to ensure even cooking. As you grill, baste the kebabs with the reserved marinade to keep them moist and flavorful.

3. Cook the kebabs until the steak reaches your desired level of doneness. For medium-rare, aim for an internal temperature of 135°F (57°C), or 145°F (63°C) for medium.

GARNISH THEN SERVE

Once the kebabs are perfectly grilled, it’s time to serve and enjoy them. Garnish with sliced green onion for a fresh, vibrant touch that adds a burst of color and a hint of sharpness to the dish.

ENJOY THIS RECIPE? HERE ARE A FEW MORE AMAZING KEBABS!

Garlic Parmesan Chicken Kebabs – juicy pieces of chicken marinated in garlic, Parmesan cheese. These kebabs are a fantastic fusion of flavor!

Sweet BBQ Chicken Kebabs – the perfect dinner for grill night. Sensational skewers loaded with marinated chicken, bell pepper and pineapple.

Teriyaki Chicken Kebabs – tender, marinated chicken pieces with fresh pineapple and green bell pepper. These will become your new backyard barbecue staple!

Grilled Steak Kebabs – sometimes the best recipes are the simple ones, and these kebabs are just that! Steak marinated, skewered, and grilled with veggies.

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Hawaiian Steak Kebabs

Grilled Hawaiian-style skewers with marinated pieces of steak, pineapple, bell pepper and red onion.

Prep Time 2 hours hours

Cook Time 8 minutes minutes

Ingredients

Marinade

• 1 cup orange juice
• 1/2 cup low-sodium soy sauce
• 1/3 cup packed light brown sugar
• 1 Tablespoon minced garlic

Kebabs

• 2 pounds sirloin steak cut into cubes
• 1 red bell pepper cut into cubes
• 1 green bell pepper cut into cubes
• 2 cups fresh pineapple cut into cubes
• 1 small red onion cut into cubes
• sliced green onion for garnish
• 8 metal or *wood skewers

Instructions

Marinade

• In a large bowl, whisk the orange juice, soy sauce, brown sugar, and minced garlic together until combined. Reserve a 1/4 cup of marinade for later.
• Place the steak cubes into the marinade. Refrigerate for at least one hour or up to 8 hours.
• *If using wood skewers, soak them in water for 30 minutes before adding the meat and veggies. This will prevent the wood from catching fire on the grill.
• Once steak is marinated, thread the steak, bell peppers, pineapple, and red onion onto the metal or wood skewers. Alternate the ingredients to ensure each kebab has a colorful balance of flavors.
• Place kebabs on the grill to cook. Turn the kebabs while grilling (to ensure even cooking) and baste with the reserved marinade. Cook for 8 to 10 minutes or until the steak has reached your desired temperature.

Notes

Recipe yields 8 kebabs 

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One of the reasons I love traveling to the islands of Hawaii is to roam around and look for the local cuisine. I love a good shaved ice or pulled pork from a native luau, but I think the most inspiring things can be found in street food. I stumbled across a little cart selling chicken right off the grill, and when I got back home to the Lofthouse I had to come up with my own version of the recipe. My Grilled Huli Huli Chicken is an homage to one of my favorite food memories of Hawaii. Whenever I travel back to my favorite island I go in search of this chicken. This recipe comes in handy on those hot Southern Utah days when I am craving the cool tropical breezes.

GRILLED HULI HULI CHICKEN

This is a great recipe to make during the summer months when the grill is in prime condition. By now you probably have your routine of burgers and hot dogs rotating across the hot grate. It’s time for something a little more fun and festive for those warm months!

This recipe calls for chicken thighs instead of breasts. It’s a traditional cut of meat that brings a whole other layer of tenderness and flavor to the dish. The chicken thighs are mixed together with a marinade consisting of pineapple juice, brown sugar, soy, ketchup, garlic, and chicken broth for a fully complete and balanced flavor profile. After the thighs are marinated, they are cooked on the hot grill. Serve with rice, veggies, and freshly grilled pineapple for the fully aloha experience.

INGREDIENTS

1 cup pineapple juice; this brings a bright note to each piece of chicken. The citrus also helps break down the meat while it’s marinating and will ensure that each bite is tender. Canned pineapple juice will work just fine, or if you have a juicer, juice a freshly sliced pineapple for that layer of freshness.

1 cup packed light brown sugar; this sweetness will balance everything out.

3/4 cup ketchup; this slight acidity of the ketchup will cut through the sweet and salty components of the dish. It is for balance and will not overwhelm the entire flavor of the dish.

3/4 cup reduced-sodium soy sauce; this is to help keep the sodium levels lower in the dish. If you want to use regular soy sauce, that will work just fine as well.

1/2 cup chicken broth; what’s the best way to enhance any chicken flavored dish? Use chicken broth, or a bullion will deepen the flavor so much. If you want to use vegetable stock as a substitute, that will work here.

3 teaspoons minced fresh ginger; if you’ve never worked with fresh ginger root, you’ll love what it will do to this dish. Just peel the skin off, and mince till it’s finely diced. If you would prefer to use ginger from a jar, that will also work. Avoid using ginger powder, or seasoning, as it won’t give the dish the best flavor.

3 teaspoons minced garlic; garlic makes everything better! I love to mince my own garlic, as the aroma brings everything to life. A pre-minced garlic that you can find in a small jar or tube can work, if you don’t want to mince your own.

24 boneless skinless chicken thighs; this is about 4 pounds of meat. This recipe is meant to be shared! Thighs are the way to get that full authentic experience of the chicken. If you have a picky eater in your family, you can substitute for chicken breasts, but I highly recommend using thighs.

INSTRUCTIONS

In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger, and garlic until combined. Reserve 1 cup of marinade for basting. Cover and refrigerate. Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.

Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack. Grill chicken, covered, over medium heat for 6 to 8 minutes on each side, or until internal temperature reaches 165 degrees F.; baste occasionally with reserved marinade during the last 5 minutes.

PINEAPPLE

Grilled slices of pineapple for a couple of minutes on either side, so that they get those beautiful marks, and the flavor comes to life! A side of rice, either white or brown, is great on the side. If you are looking for a little pasta side, give my Asian Pasta Salad a try and you’ll love it with the flavorful dark meat of the chicken.

MARINATING TIME

For the most flavorful dish, make sure to marinate for no less than 6 hours. I marinate mine overnight so that the next day everything is ready to go! If you are in a pinch with time, the very least amount of time I would recommend marinating the chicken is 4 hours before grilling.

ENJOY THIS RECIPE? HERE ARE A FEW MORE GRILLED FAVORITES!

Grilled Steak Kebabs – Tender, marinated pieces of steak skewered with freshly diced veggies and grilled.

Grilled Apricot Chicken – The perfect way to sweeten things up this summer! Juicy pieces of chicken thighs grilled with apricot preserves and ready in 30 minutes!

Grilled Cheeseburger Wraps – Too many burgers this summer? There’s no such thing! Try this recipe to switch things up, and still enjoy a juicy burger with all the fixings.

Grilled Cilantro Lime Chicken – Lean chicken breasts grilled with fresh lime juice and cilantro.

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Grilled Huli Huli Chicken

This chicken will transport your taste buds to the tropical islands! Chicken thighs are marinated with pineapple, soy sauce, and brown sugar then grilled to perfection.

Prep Time 8 hours hours

Cook Time 16 minutes minutes

Servings 12

Author Holly

Ingredients

• 1 cup pineapple juice
• 1 cup packed light brown sugar
• 3/4 cup ketchup
• 3/4 cup reduced-sodium soy sauce
• 1/2 cup chicken broth
• 3 teaspoons minced fresh ginger
• 3 teaspoons minced garlic
• 24 boneless skinless chicken thighs (about 4 pounds) OR 4 pounds boneless skinless chicken breasts

Instructions

• In a medium bowl, whisk together juice, brown sugar, ketchup, soy sauce, broth, ginger and garlic until combined. *Reserve 1 cup of marinade for basting. Cover and refrigerate.
• Divide remaining marinade between two large resealable plastic bags. Add 12 chicken thighs to each; seal bags and turn to coat. Refrigerate for 6 hours or overnight.
• Drain and discard marinade from chicken. Moisten a paper towel with cooking oil; using long-handled tongs, lightly coat the grill rack.
• Grill chicken, covered, over medium heat for 6 to 8 minutes on each side, or until internal temperature reaches 165 degrees F.; baste occasionally with reserved marinade during the last 5 minutes.

Notes

Serve chicken with fresh slices of pineapple (grilled is amazing) and sliced green onion, if desired.

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These Copycat P.F. Chang’s Chicken Lettuce Wraps are the epitome of savory satisfaction, offering a blend of Asian-inspired flavors in a light and refreshing package. For those who have experienced the culinary delights of P.F. Changs, these wraps serve as a delightful reminder of the restaurant’s signature dish. Bursting with the goodness of ground chicken and a medley of Asian seasonings, these wraps offer a healthy alternative that doesn’t compromise on taste. The first bite is a revelation – savory, crunchy, and utterly satisfying, leaving you craving for more!

P.F. CHANG’S CHICKEN LETTUCE WRAPS

Crafting these copycat lettuce wraps is a breeze, thanks to a simple yet tantalizing combination of ingredients. Ground chicken serves as the hearty base, while a sea of Asian flavors, including hoisin sauce, soy sauce, rice wine vinegar, and Sriracha, infuse the filling with depth and complexity. Diced water chestnuts add a delightful crunch, while green onions impart a fresh, aromatic note.

The beauty of this recipe lies in its simplicity – just a handful of ingredients that pack a punch of flavor. Whether enjoyed as a light lunch or a satisfying dinner, these wraps are sure to impress with their irresistible taste and texture. The savory goodness of the chicken filling, paired with the crisp freshness of the lettuce leaves, creates a harmonious blend of textures and tastes that is irresistible.

INGREDIENTS

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic minced
• 1 small white onion, diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts, drained 
• 2 green onions thinly sliced
• Kosher salt and freshly ground black pepper, to taste
• 1 to 2 heads of butter lettuce

INSTRUCTIONS

Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.

Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger and Sriracha until onions have become translucent, about 1 to 2 minutes. 

Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.

Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Serve immediately and enjoy!

SERVINGS

This recipe yields approximately 4 servings. Whether enjoyed as a light lunch or a satisfying dinner, these lettuce wraps are sure to delight the taste buds of everyone at the table. Plus, with their customizable nature, you can easily adjust the ingredients to accommodate more, ensuring that everyone gets their fill of this delectable dish.

STORING

To preserve the deliciousness of these tasty lettuce wraps for later enjoyment, proper storage is key. Once cooled to room temperature, transfer any leftover chicken filling to an airtight container, ensuring that it is tightly sealed to prevent air exposure. Similarly, store the lettuce leaves separately in a plastic bag or container lined with paper towels to absorb excess moisture and maintain their crispness.

When ready to enjoy again, simply reheat the chicken filling gently on the stove or in the microwave until warmed through, and assemble fresh lettuce wraps for a quick and satisfying meal. Stored properly in the refrigerator, these wraps can last for up to 3 to 4 days, allowing you to indulge in their irresistible flavors whenever the craving strikes.

A MARVELOUS MEAL IN MINUTES

This recipe can be whipped up in less than 30 minutes, making them an ideal choice for busy weeknights or last-minute dinner plans. With just a few simple steps and readily available ingredients, you can have a delicious and satisfying meal on the table in no time.

MAKE THEM YOUR OWN CREATION

One of the most enticing aspects of these copycat lettuce wraps is their versatility. While they shine as a standalone dish, they also offer endless opportunities for customization and personalization. Feel free to add your own twist by incorporating additional vegetables such as bell peppers, carrots, or mushrooms. For those craving an extra kick, a sprinkle of chili flakes or a drizzle of extra Sriracha sauce can take the flavor profile to new heights.

ENJOY THIS RECIPE? HERE ARE A FEW MORE ASIAN DELIGHTS!

Easy Thai Noodles – Have a delicious Asian inspired noodle dish ready to serve and enjoy in just 30 minutes! Add your favorite meat for a boost of protein!

Sweet Fire Chicken – This chicken is breaded and served in a sauce that is a little sweet and heat! The perfect balance the entire family will enjoy.

Szechuan Chicken – One of my favorite recipes on my blog! This is an inspired dish from one of my favorite local restaurants that you’re going to love.

Slow Cooker Teriyaki Chicken – This is a great dish to set and forget! The delicious aroma of chicken will make everyone look forward to dinner.

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P.F. Chang’s Chicken Lettuce Wraps

Savory, healthy, and delicious P.F. Chang's Chicken Lettuce Wraps! This recipe is a copycat version of the appetizer from the popular restaurant chain.

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1 teaspoon olive oil
• 1 pound ground chicken
• 2 cloves garlic minced
• 1 small white onion diced
• 1/4 cup hoisin sauce
• 2 tablespoons soy sauce
• 1 tablespoon rice wine vinegar
• 1 tablespoon freshly grated ginger
• 1 teaspoon Sriracha
• 1 can (8 ounces) sliced water chestnuts drained
• 2 green onions thinly sliced
• Kosher salt and freshly ground black pepper to taste
• 1 to 2 heads of butter lettuce
• shredded carrots optional

Instructions

• Add olive oil and ground chicken to a large non-stick skillet. Cook and crumble chicken over medium-high heat until browned. Drain any fat.
• Stir in garlic, onion, hoisin sauce, soy sauce, rice wine vinegar, ginger, and Sriracha until onions have become translucent, about 1 to 2 minutes. Stir in chestnuts and green onions until tender, about 1 to 2 minutes; season with salt and pepper, to taste.
• Spoon several tablespoons of the chicken mixture into the center of a lettuce leaf. Top with shredded carrots, if desired. Serve immediately and enjoy!

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This Sheet Pan Chicken, Potatoes, and Green Beans recipe is a lifesaver on those hectic weeknights when you need a delicious and nutritious meal without all the fuss. This recipe is a true game-changer, offering a complete meal in one convenient pan. With tender chicken breasts, hearty potatoes, and crisp green beans, this dish has something for everyone to love. It’s incredibly easy to make and requires minimal cleanup, leaving you with more time to relax and enjoy a stress-free dinner with your loved ones. As the aroma of roasted chicken and potatoes fills your kitchen, you’ll know that a delicious meal is just moments away.

SHEET PAN CHICKEN, POTATOES AND GREEN BEANS

Prepare to tantalize your taste buds with the mouthwatering flavors of this simple yet satisfying dish. Each bite is a delightful symphony of savory chicken, tender potatoes, and crisp-tender green beans, all coated in a luscious honey garlic sauce that adds a touch of sweetness and depth of flavor.

With just the right balance of seasonings, including Italian seasoning, garlic powder, and paprika, every forkful is bursting with deliciousness. While the oven is heating up, melt butter in a medium saucepan and stir in honey, garlic, salt, and pepper to create a rich and flavorful sauce. Once the sauce is ready, pound the chicken breasts to an even thickness to ensure they cook evenly, then arrange them in the center of the prepared sheet pan.

Next, surround the chicken with baby gold potatoes and fresh green beans, drizzle with oil, and season with salt, pepper, and the seasoning mixture. Finally, pour the honey garlic sauce over the chicken and pop the sheet pan in the oven. Bake for 22 to 25 minutes, or until the veggies are tender and the chicken is cooked through.

INGREDIENTS

• 4 boneless skinless chicken breasts
• 2 pounds baby gold potatoes – cut into 1-inch pieces
• 1/2-pound fresh green beans
• 2 Tablespoons oil
• 1 teaspoon salt 
• ½ teaspoon pepper 
• 1 teaspoon Italian seasoning 
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• 2 Tablespoons freshly grated parmesan cheese

HONEY GARLIC SAUCE

• 3 Tablespoons salted butter
• ½ cup honey
• 2 teaspoons minced garlic
• ⅛ teaspoon pepper

COOKING INSTRUCTIONS  

Preheat the oven to 400 degrees F. Grease a large sheet pan with cooking spray; set aside.

Honey Garlic Sauce: In a medium saucepan, melt butter. Stir in honey, garlic, salt, and pepper. Bring to a boil, then reduce heat to low. Allow to simmer for a minute or so. Remove from heat and set aside. 

Pound chicken to an even thickness. This is important so it cooks evenly. Lay the chicken in the center of the prepared sheet pan. Arrange the green beans and potatoes on each side of the chicken. Drizzle the oil over the tops. Season with salt and pepper. 

Stir together Italian seasoning, garlic powder, and paprika in a small bowl. Sprinkle it all over the tops. Pour honey garlic sauce all over the chicken.

Bake uncovered for 22 to 25 minutes or until veggies are tender and chicken is cooked through. Sprinkle parmesan cheese over green beans and potatoes. Serve and enjoy!

SERVINGS

This recipe serves 4, making it ideal for family dinners or meal prep for the week ahead. Any leftovers can be stored covered in the fridge for up to 3 days, making it a convenient option for busy households. This Sheet Pan Chicken, Potatoes, and Green Beans recipe is sure to become a new favorite in your recipe rotation.

MEAL PREP MAGIC

This isn’t just a delicious dinner option—it’s also a fantastic meal prep recipe. With its simple preparation and easy cleanup, this dish is perfect for batch cooking and enjoying throughout the week. Simply double or triple the recipe to make enough servings to last several days, then divide the cooked ingredients into individual containers for convenient grab-and-go lunches or dinners. Stored in the refrigerator, the meal prep portions will stay fresh for up to three days, providing you with a nutritious and satisfying meal whenever you need it. Whether you’re meal prepping for busy work days or planning ahead for quick weeknight dinners, this versatile recipe is sure to make your meal prep routine a breeze.

A GARDEN OF VARIETY

This is one of those recipes in which the sky’s the limit! How creative are you willing to get with your dinner? For those looking to add even more variety and nutrition to this dish, the possibilities are endless. Consider incorporating colorful bell peppers, sliced onions, cherry tomatoes, or even Brussels sprouts for a delightful twist. These vegetables not only add vibrant colors to your meal but also offer different textures and flavors that complement the chicken and potatoes beautifully. Feel free to mix and match according to your preferences and what’s in season, making each batch of this dish uniquely delicious.

PROTEIN POWER

If you’re looking to switch up the protein in this versatile recipe, there are plenty of delicious options to explore. Try substituting the boneless skinless chicken breasts with boneless skinless chicken thighs for a richer flavor or experiment with lean cuts of pork or turkey for a different taste profile. Seafood lovers can even use shrimp or salmon filets for a lighter, yet equally satisfying meal. The beauty of this recipe lies in its adaptability, allowing you to tailor it to your dietary preferences and culinary creativity.

Whatever protein you choose, you can be sure that it will pair perfectly with the hearty potatoes and crisp green beans, creating a balanced and flavorful dish that’s sure to become a family favorite.

ENJOY THIS RECIPE? HERE ARE A FEW MORE ONE PAN WONDERS!

Sheet Pan Meatloaf Dinner – This heartwarming one pan meal is easy to make! Delicious homemade meatloaf surrounded with flavorful veggies.

Sheet Pan Chicken Fajitas – No need to go out to a restaurant when you have a five star recipe right here! Tender seasoned chicken and vegetables served with tortilla shells.

Crispy Lemon Garlic Chicken & Veggies – Kids only wanting chicken fingers? This is just the recipe to make sure that they still get a well-rounded meal.

One Pan Ranch Chicken & Veggies – This is one recipe that is sure to get my kids to eat their entire dinners each and every time! We love Ranch flavored anything here in the Lofthouse.

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Sheet Pan Chicken, Potatoes and Green Beans

This one pan meal is filled with tender chicken breasts, hearty potatoes, and crisp green beans. The savory honey garlic sauce packs it full of flavor!

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Servings 4

Ingredients

• 4 boneless skinless chicken breasts
• 2 pounds baby gold potatoes cut into 1-inch pieces
• 1/2-pound fresh green beans
• 2 Tablespoons oil
• 1 teaspoon salt 
• ½ teaspoon pepper 
• 1 teaspoon Italian seasoning 
• 1 teaspoon garlic powder
• ¼ teaspoon paprika
• 2 Tablespoons freshly grated parmesan cheese

Honey Garlic Sauce

• 3 Tablespoons salted butter
• ½ cup honey
• 2 teaspoons minced garlic
• ⅛ teaspoon pepper

Instructions

• Preheat the oven to 400 degrees F. Grease a large sheet pan with cooking spray; set aside.

Honey Garlic Sauce

• In a medium saucepan, melt butter. Stir in honey, garlic, salt, and pepper. Bring to a boil, then reduce heat to low. Allow to simmer for a minute or so. Remove from heat and set aside. 
• Pound chicken to an even thickness. This is important so it cooks evenly. Lay the chicken in the center of the prepared sheet pan. Arrange the green beans and potatoes on each side of the chicken. Drizzle the oil over the tops. Season with salt and pepper. 
• Stir together Italian seasoning, garlic powder, and paprika in a small bowl. Sprinkle it all over the tops. Pour honey garlic sauce all over the chicken.
• Bake uncovered for 22 to 25 minutes or until veggies are tender and chicken is cooked through. Sprinkle parmesan cheese over green beans and potatoes. Serve and enjoy!

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If you’re craving a light, vibrant dish perfect for spring and summer, this Creamy Pasta Primavera is a must-try. Made with fresh vegetables, tender linguine, and a creamy Parmesan basil sauce, it comes together in just 30 minutes! This pasta tosses a medley of seasonal vegetables with a rich yet refreshing sauce that lets the natural sweetness and crisp textures of the veggies shine. I love making this homemade pasta primavera for busy weeknight dinners, casual gatherings, or anytime I want a pasta dish that feels both indulgent and garden-fresh.

CREAMY PASTA PRIMAVERA

This dish, now a favorite at many Italian restaurants, didn’t originate in the hills of Tuscany; it started in the kitchen of the famous New York restaurant, Le Cirque. Chef Sirio Maccioni introduced it as a special off-menu treat, so only those in the know could enjoy this unique pasta creation!

At its heart, traditional Pasta Primavera combines tender pasta, such as penne, fettuccine, or spaghetti, with a colorful mix of fresh vegetables such as zucchini, bell peppers, cherry tomatoes, broccoli, peas, and carrots. The vegetables are lightly sautéed to keep their natural flavor and slight crunch, then tossed in a rich, creamy sauce made with garlic, cream, and Parmesan cheese. Fresh herbs like basil or parsley add a fragrant lift, and a squeeze of lemon brightens the dish even more. The result is a vibrant, creamy, and savory pasta that celebrates the freshness of spring. It’s my go-to recipe for the season!

Find my expert tips on how to make the best homemade creamy pasta primavera below! Don’t forget to tag me in all of your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected. ❤️

Why You’ll Love This Easy Creamy Pasta Primavera Recipe:

• Quick Weeknight Meal: This recipe comes together in about 30 minutes, making it ideal for busy weeknights.
• Fresh & Light: Packed with seasonal vegetables, this pasta is as beautiful as it is delicious, making it perfect for both spring and summer meals. The creamy sauce adds comforting richness while the fresh veggies keep the dish bright and balanced.
• Vegetarian-Friendly: It’s a flexible recipe that works with many vegetables you may already have in your fridge; a great choice for those who prefer a meatless pasta.
• Ideal For Any Occasion: Whether it’s a casual weeknight dinner, meal prep, spring picnic, or a simple gathering, this dish always feels special.

Ingredients

• 1/2 pound linguine pasta
• 1/4 cup olive oil
• 3 large carrots diced in 1/2 inch pieces
• 1/2 head broccoli, cut into small florets
• 2 small zucchinis (or 1 large) cut in half lengthwise, then cut into 1/4 inch slices
• 1 small red bell pepper, seeds removed, then sliced into 1/4 inch strips
• 1 small green bell pepper, seeds removed, then sliced into 1/4 inch strips
• 1 small orange bell pepper, seeds removed, then sliced into 1/4 inch strips
• 2 cloves garlic, minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated Parmesan cheese
• 2 Tablespoons basil paste
• salt and pepper to taste

Instructions

Bring a large pot of salted water to a boil. Add linguine pasta to water and cook until al dente, according to package directions.

Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add diced carrots to heated oil. Cook and stir for 5 minutes or until carrots are softened.

Add broccoli and zucchini to the skillet. Stir and cook another 3 minutes. Then add all the bell peppers. Continue to cook and stir vegetables for another 5 minutes. Stir in minced garlic and basil paste. Stir to combine and season with salt and pepper. Turn the heat off and remove the skillet from the burner.

Drain water from linguine. Return the linguine to the pot and add the cooked vegetables, heavy cream, and Parmesan cheese. Carefully fold and stir to combine everything. Season again with salt and pepper. Serve warm with extra basil and parmesan cheese. Enjoy!

Servings

Serves 4.

Storage and Reheating 

Store leftovers in an airtight container in the refrigerator for up to 3-4 days. When reheating, warm the pasta gently in a skillet over medium-low heat or in the microwave in short intervals, stirring occasionally. Add a splash of milk, cream, or a little water to loosen the sauce and bring back its creamy texture, since the pasta will absorb some of the sauce as it sits. Heat just until warmed through to keep the vegetables from becoming too soft.

Holly’s Tips for The Best Creamy Pasta Primavera:

• Cook The Pasta Just Al Dente: Slightly firm pasta holds its shape better and absorbs the creamy sauce without becoming mushy.
• Use Fresh High-Quality Vegetables: Zucchini, bell peppers, cherry tomatoes, peas, and broccoli give the dish the best flavor and vibrant color.
• Reserve Some Pasta Water: A splash of starchy pasta water helps thin the sauce and makes it cling beautifully to the pasta.
• Brighten With Lemon: A small squeeze of lemon juice or a bit of lemon zest enhances the fresh vegetable flavors.
• Garnish Pasta With Herbs: Basil or parsley adds a fresh, aromatic touch that makes the dish look and taste like your favorite restaurant-quality pasta primavera.

Frequently Asked Questions:

Similar Recipes

Craving something similar? My Asian Pasta Salad and Easy Thai Noodles are other excellent light pasta dishes.

Wanting something a little different? My Chicken Mozzarella Pasta with Sun-dried Tomatoes is just as delicious.

Looking for more traditional, hearty pastas? You can’t go wrong with these highly-rated recipes: Baked Spaghetti, Easy Skillet Lasagna, and Red and White Pasta.

Have you made this Creamy Pasta Primavera recipe? 🍝

Leave a review, and don’t forget to tag me in your creations on Instagram and Facebook! @lifeinthelofthouse! #CreamyPastaPrimavera #LifeInTheLofthouse

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Creamy Pasta Primavera

Creamy Pasta Primavera is an Italian classic loaded with fresh vegetables, linguine, and parmesan basil cream sauce.

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

• 1/2 pound linguine pasta
• 1/4 cup olive oil
• 3 large carrots diced in 1/2 inch pieces
• 1/2 head broccoli cut into small florets
• 2 small zucchinis (or 1 large) cut in half lengthwise then cut into 1/4 inch slices.
• 1 small red bell pepper seeds removed then sliced into 1/4 inch strips
• 1 small green bell pepper seeds removed then sliced into 1/4 inch strips
• 1 small orange bell pepper seeds removed then sliced into 1/4 inch strips
• 2 cloves garlic minced
• 1/2 cup heavy cream
• 1/2 cup freshly grated parmesan cheese
• 2 Tablespoons basil paste
• salt and pepper to taste

Instructions

• Bring a large pot of salted water to a boil. Add linguine pasta to water and cook until al dente, according to package directions.
• Meanwhile, heat olive oil in a large non-stick skillet over medium heat. Add diced carrots to heated oil. Cook and stir for 5 minutes or until carrots are softened.
• Add broccoli and zucchini to skillet. Stir and cook another 3 minutes. Then add all the bell peppers. Continue to cook and stir vegetables for another 5 minutes. Stir in minced garlic and basil paste. Stir to combine and season with salt and pepper. Turn heat off and remove skillet from burner.
• Drain water from linguine. Return linguine back to the pot and add the cooked vegetables, heavy cream and Parmesan cheese. Carefully fold and stir to combine everything. Season again with salt and pepper. Serve warm with extra basil and parmesan cheese. Enjoy!

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Are you ready for a salad where every bite is a symphony of freshness and flavor? I have just what you’re looking for in this perfectly assembled salad. Picture succulent grilled chicken, each piece perfectly seasoned and expertly grilled to a smoky tenderness. This starts off my Strawberry Chicken Salad. As you take the first forkful, the chicken’s savory richness intertwines with the vibrant sweetness of plump, juicy strawberries. These ruby-red gems, sliced to reveal their luscious interiors, bring a burst of natural sweetness creating a perfect balance of savory and sweet. 

STRAWBERRY CHICKEN SALAD

This salad is more than just a meal; it’s a celebration of freshness and simplicity. Anytime I make this for lunch I always finish my plate with a satisfied smile spread across my face. It’s an ideal choice for a light lunch or dinner, providing a medley of tastes and textures that awaken the palate. Whether you’re enjoying it on a sunny afternoon or as a vibrant dinner option, this salad transforms every bite into a culinary celebration that lingers on the taste buds, leaving you craving the exquisite freshness and flavors it effortlessly delivers.

INGREDIENTS

• 2 boneless skinless chicken breasts 
• 2 teaspoons olive oil
• salt and pepper, to taste
• 6 to 8 cups chopped romaine lettuce
• 1 cup freshly sliced strawberries
• ¼  cup sliced almonds
• ¼ cup feta cheese crumbles
• 1 cup creamy poppyseed dressing
• 1/2 cup light raspberry vinaigrette

COOKING INSTRUCTIONS

Start by pounding the chicken breasts to an even thickness. This ensures even cooking. Brush the olive oil on the chicken breasts and then season generously with salt and pepper.

Cook chicken on an outdoor grill (or cook on an indoor grill pan or skillet) until internal temperature reaches 165 degrees F. Set chicken aside and allow to rest at least 5 minutes before slicing.

Divide the chopped romaine lettuce, sliced strawberries, almonds and feta cheese among two large plates or bowls. Slice the grilled chicken after it has rested and place on top of the salads.

Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salads and enjoy!

SERVINGS

While the initial recipe caters to approximately 2 servings, with a simple adjustment to the quantities of each ingredient, this can be easily doubled or tripled to serve more!

STORING INSTRUCTIONS

When it comes to storing this masterpiece, simply place any remaining portions in an airtight container and pop it into the refrigerator. However, to preserve the crispness of the lettuce and the vibrancy of the strawberries, keep the dressing separate until the moment of indulgence. This ensures that the salad retains its delightful texture and flavor, allowing you to enjoy the freshness even on the following day!

CUSTOMIZE YOUR CREATION

Turn the experience of this salad into a personalized meal by adding your own unique touch. For those looking to boost the protein content, consider the delightful addition of succulent grilled shrimp. You could also use candied almonds instead of plain to sweeten things even more. These customizable options not only cater to individual preferences but also transform your salad into a diverse and satisfying culinary creation.  

PERFECTLY GRILLED CHICKEN

The grilled chicken in this salad is more than just a protein component – it’s a culinary masterpiece. Brushed with olive oil and seasoned to perfection with salt and pepper, the chicken breasts undergo a transformation on the grill. Grill over a medium-high head for 5 to 7 minutes on each side. Let the chicken rest before slicing. The smoky char and succulent tenderness of the grilled chicken add a layer of complexity to the salad, elevating it from ordinary to extraordinary.

ENJOY THIS RECIPE? HERE ARE A FEW MORE SENSATIONAL SALADS!

Chicken Taco Salad – Taco seasoned chicken breast is cooked and tossed on top of a bed of lettuce with corn, tomatoes, cheese, and crisp tortilla chips.

Asian Chicken Salad – The unique flavor of this salad is made with Asian inspired chicken breasts, mandarin oranges, almonds, and poppy seed dressing.

Southwest Chicken Chopped Salad – This lunch is a fiesta with flavorful and juicy chicken, corn, tomatoes, green onion, cilantro, and Taco-Ranch dressing.

Italian Sub Salad – Great for meal prep! Crisp romaine lettuce, provolone cheese, banana peppers, diced tomatoes, olives, onions, turkey, and a light vinaigrette.

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Strawberry Chicken Salad

An incredible salad filled with grilled chicken, sliced strawberries, almonds and feta cheese. The raspberry poppyseed dressing takes it to the next level!

Prep Time 25 minutes minutes

Servings 2

Author Holly

Ingredients

• 2 boneless skinless chicken breasts 
• 2 teaspoons olive oil
• salt and pepper, to taste
• 6 cups chopped romaine lettuce
• 1 cup freshly sliced strawberries
• ¼ cup sliced almonds
• ¼ cup feta cheese crumbles
• 1 cup creamy poppyseed dressing
• 1/2 cup light raspberry vinaigrette

Instructions

• Start by pounding the chicken breasts to an even thickness. This ensures even cooking. Brush the olive oil on the chicken breasts and then season generously with salt and pepper.
• Cook chicken on an outdoor grill (or cook on an indoor grill pan or skillet) until internal temperature reaches 165 degrees F. Set chicken aside and allow to rest at least 5 minutes before slicing.
• Divide the chopped romaine lettuce, sliced strawberries, almonds and feta cheese among two large plates or bowls. Slice the grilled chicken after it has rested and place on top of the salads.
• Mix together the poppyseed dressing and raspberry vinaigrette together. Pour over the salads and enjoy!

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Embarking on a healthier lifestyle often begins with small changes, and what better place to start than with the first meal of the day. My Egg White Bites may be one of the best ways to greet the morning sun. This delightful creation combines nutrition, convenience, and a burst of flavor for the ultimate on the go breakfast. All you need is 30 minutes at the beginning of the week and you will have breakfast waiting for you every morning.

EGG WHITE BITES

The foundation of any great dish lies in its ingredients and my Egg White Bites are no exception. Liquid egg whites, cottage cheese, cooked bacon, green onion and cheddar cheese are mixed together then divided between 12 baking cups. Place in the oven and bake to perfection for 25 minutes. So easy and so good!

INGREDIENTS

• 2 1/2 cups liquid egg whites
• 2/3 cup cottage cheese
• 1/2 cup chopped, cooked bacon 
• 1/4 cup chopped green onion 
• 1/2 cup shredded cheddar cheese 
• salt and pepper, to taste

INSTRUCTIONS

Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray. Set aside. 

Pour the egg whites into a large mixing bowl. Whisk in the cottage cheese, bacon, and green onion. Divide the egg mixture evenly among the 12 prepared muffin cups.

Sprinkle the top of each egg cup with salt and pepper. Sprinkle the cheese evenly over all the tops. 

Bake uncovered for 25 minutes or until the eggs are set. Carefully remove the pan from the oven. Let the egg bites rest and cool slightly. Serve warm and enjoy!

SERVINGS

Crafting a total of 12 delectable bites in a single batch, this recipe is tailor-made for families seeking a convenient and wholesome morning option. Whether you’re serving a household of four or looking to stock up for the week, the versatility of this recipe allows for easy doubling or even tripling. It’s a breeze to scale up the quantities to suit the size of your family. By doubling or tripling the recipe, you not only ensure an ample supply of these flavorful bites but also streamline your morning routine.

STORING EGG WHITE BITES

Effortless mornings begin with thoughtful planning. After creating these flavorful morsels, it’s essential to preserve their freshness and taste. Allow the bites to cool completely before storing. Once cooled, transfer them to an airtight container or a sealed bag, ensuring that they are arranged in a single layer to prevent sticking. Store in the refrigerator, and they’ll stay fresh for up to a week. For those seeking an extended storage solution, use the freezer.

Place the cooled egg white bites onto a large baking sheet. Freeze them uncovered for 1 hour. Then place the partially frozen bites in a large freezer-safe bag or container. Place back in freezer and store up to 3 months. When ready to enjoy, place one egg white bite in the microwave and heat for 40 seconds or until heated through.

LIQUID EGG WHITES

Choosing liquid egg whites over whole eggs or separated egg whites brings a whole new level of convenience and efficiency to the kitchen. Liquid egg whites are not only a time-saver but also a calorie-conscious choice for those looking to reduce fat intake while still enjoying the protein-packed goodness of eggs. By opting for liquid egg whites, you eliminate the need for cracking and separating eggs, saving valuable minutes during the morning rush. Moreover, liquid egg whites offer a consistent and mess-free solution. This ingredient swap enhances the overall ease of preparation without compromising on the nutritional benefits, making the choice between liquid egg whites and traditional eggs a win-win for those seeking a healthy and hassle-free breakfast option.

HEALTHY ADDITIONS

Adding a variety of vegetables to this recipe not only boosts the nutritional content but also introduces exciting flavors and textures. Consider incorporating diced bell peppers for a burst of color and a subtle sweetness or try finely chopped spinach for a dose of iron and a vibrant green hue. Mushrooms can lend a savory and earthy note, while cherry tomatoes add a juicy burst with each bite. Experimenting with different vegetables allows you to tailor this incredible breakfast to your personal taste preferences and dietary needs!

ENJOY THIS RECIPE? HERE ARE A FEW MORE EGG-CELLENT RECIPES!

Scrambled Egg Breakfast Muffins – Fresh eggs cracked and mixed together with diced ham, tomatoes, and green onions for a flavorful morning treat.

Breakfast Enchiladas – Fluffy scrambled eggs are wrapped inside soft flour tortillas and topped with an amazing homemade enchilada salsa.

Sausage, Egg and Feta Hash – This hearty brunch will have your family think they’re dining at that hard to get reservation breakfast spot.

Breakfast Bake – This will most likely be seen on our dining room table on holidays! A great way to feed the entire family and relatives.

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Egg White Bites

Egg White Bites are loaded with cheese, bacon, and green onion for the ultimate on the go breakfast!

Servings 12

Ingredients

• 2 ½ cups liquid egg whites
• 2/3 cup cottage cheese ( I use 2%)
• 1/2 cup cooked, chopped bacon
• 1/4 cup chopped green onion 
• 1/2 cup shredded Colby-Jack cheese 
• salt and pepper, to taste

Instructions

• Preheat the oven to 350 degrees F. Spray a 12-cup muffin tin with non-stick spray. Set aside. 
• Pour the egg whites into a large mixing bowl. Whisk in the cottage cheese, bacon, and green onion. Divide the egg mixture evenly among the 12 prepared muffin cups.
• Sprinkle the top of each egg cup with salt and pepper. Sprinkle the cheese evenly over all the tops. 
• Bake uncovered for 25 minutes or until the eggs are set. Carefully remove the pan from the oven. Let the egg bites rest and cool slightly. Serve warm and enjoy!

Notes

Nutrition Info: 1 egg white bite = 77 calories / 3 fat / 1 carb / 10 protein

Recipe yields 12 egg white bites total. 

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When it really comes down to it I am a meat and potatoes kind of gal. There is nothing quite like a meal when the menu is centered around these two ingredients. These two components always add a special layer of comfort when shared over the dinner table. My Shepherd’s Pie Baked Potatoes are meat, potatoes, and more! And they may just become your family’s new favorite meal. No matter how you split your baked potato, the savory shepherd’s topping will definitely satisfy.

SHEPHERD’S PIE BAKED POTATOES

Are you looking for a dinner that tastes like it’s been tended to all day, but really has only been in the works for an hour? This is one of those recipes that is sure to impress, can be ready to enjoy in just over 60 minutes. While the spuds bake, the Shepherd’s sauce is created with lean ground beef that’s seasoned with garlic powder, onion flakes, chili powder, and tomato sauce. Then green beans and corn are added to bring it all together!

Once the potatoes are hot and tender, split them down the middle, and fill them to the brim with the Shepherd’s sauce. Usually a traditional Shepherd’s Pie is meat on the bottom with potatoes on top, but this recipe turns everything up on its head! But in a delicious way!

INGREDIENTS

• 6 medium Russet potatoes
• 2 teaspoons kosher salt
• 1 Tablespoon vegetable oil

Shepherd’s Sauce

• 1 pound lean ground beef or ground lamb. (Lamb is the traditional meat, but we prefer beef)
• 1 can (10.75 ounces) tomato soup
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons onion flakes
• 1/2 teaspoon chili powder
• 1/4 cup milk
• 1 cup cut green beans
• 1 cup corn

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Wash potatoes with water. Dry with paper towels.

Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a couple holes in the potatoes with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.

When potatoes have about 15 minutes left to bake, start on the shepherd’s sauce. 

Shepherd’s Sauce

In a large skillet, brown ground beef over medium-high heat. Drain any grease. 

Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn.

Continue to stir and cook until mixture boils. Reduce heat to low and allow to simmer until potatoes are ready.

Once potatoes are finished baking, carefully remove from the oven. They will be very hot! Let potatoes rest so they can cool a bit. Cut a slit on top of each potato and then squeeze sides to open.

Top each potato with meat sauce. You can also top with shredded cheese, sour cream and chives. Enjoy!

SERVINGS

This recipe serves 6. You can easily double the recipe if needing to serve more.

STORING LEFTOVERS

If you have a couple of potatoes and some of the meat mixture left over, then not to worry! Store the potatoes wrapped in the fridge, and the Shepherd’s Sauce in a separate container stored in the fridge. I recommended warming the potato in the microwave for a minute or so and then warm the sauce separately.

MEAT OPTIONS

A traditional Shepherd’s Pie is served with lamb instead of beef. I have found that my kids are more likely to clean their plates and eat every bite if I use beef, so that is what is included here. If you prefer lamb and a traditional flavor combination, then go ahead and substitute here. You can also ground turkey or chicken if you’re looking for a leaner option, but still want all the flavor. Either way you are about to have one the tastiest baked potatoes of your life.

SIDE DISHES

This meal is great because it has a veggies, carbs, and protein built right into the recipe. The Lofthouse crew is a hungry bunch, so sometimes I like to serve these potatoes with a simple side green salad. You can also serve these with a roll or my Garlic Parmesan Knots to help clean your plate!

ENJOY THIS RECIPE? HERE ARE A FEW MORE MEAT AND POTATO MEALS!

Chicken Pot Pie Baked Potatoes – A savory chicken pot pie gets reinvented! This Sunday dinner classic ditches the crust for a warm baked potato.

Taco Potatoes – Instead of wrapping your favorite taco into a hard or soft shell, try this recipe with a warm baked potato with taco meat and all the toppings.

Shepherd’s Pie – This warm and cozy recipe consists of a savory ground beef base with vegetables topped and baked with mashed potatoes and cheese.

Loaded Chicken and Potato Casserole – A deep casserole dish is mixed with tender pieces of chicken, soft chunks of potato, and topped with melted cheese.

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Shepherd’s Pie Baked Potatoes

Shepherd’s Pie Potatoes are everything you love about classic shepherd’s pie but served over a warm baked potato!

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Servings 6

Ingredients

Potatoes

• 6 medium Russet potatoes
• 2 teaspoons kosher salt
• 1 Tablespoon vegetable oil

Shepherds Pie Sauce

• 1 pound lean ground beef or ground lamb (Lamb is the traditional meat, but we prefer beef)
• 1 can (10.75 ounces) tomato soup
• 1 can (8 ounces) tomato sauce
• 1 teaspoon garlic powder
• 2 teaspoons onion flakes
• 1/2 teaspoon chili powder
• 1/4 cup milk
• 1 cup cut green beans
• 1 cup corn
• shredded cheddar cheese optional

Instructions

• Preheat oven to 400 degrees F. Wash potatoes with water. Dry with paper towels. Drizzle potatoes with vegetable oil and then sprinkle evenly with kosher salt. Poke a few holes in each potato with a fork and then place them on a baking sheet. Bake for 1 hour or until fork tender.
• When potatoes have about 15 minutes left to bake, start on the shepherd's pie sauce.

Shepherd's Pie Sauce

• In a large skillet, brown ground beef over medium-high heat. Drain any grease. Pour in tomato sauce and soup and then sprinkle in garlic powder, onion flakes and chili powder. Stir well. Pour in milk, green beans and corn. Continue to stir and cook until mixture boils. Reduce heat to low and let simmer until potatoes are ready.
• Once potatoes are finished baking, carefully remove from oven. They will be very hot! Let potatoes rest so they can cool a bit. Once able to handle, cut a slit on top of each potato and then squeeze sides to open. Top each potato with meat sauce. (You can also top with shredded cheese, sour cream and chives. Enjoy!

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I love a good muffin. They’re usually delicious and something easy to eat on the go. What I don’t love about muffins is all the calories and sugar, so that’s why I created these Blueberry Oatmeal Muffins. They are a fantastic morning treat that are actually good for you. Filled with whole flour, oats, and blueberries, they are packed with flavor. The little bit of cinnamon in them reminds me of a coffee cake and makes them extra delicious. This easy recipe creates a full dozen so you can enjoy them throughout the week!

BLUEBERRY OATMEAL MUFFINS

My recipe for this healthy alternative is just as tasty as your everyday muffin. The biggest difference with this recipe is the use of whole white wheat flour and old-fashioned oats. Not only does this help lower the calorie count but it also helps to keep you more satisfied! They’re also packed with flavor including the addition of warm ground cinnamon and vanilla extract. Another reason these muffins are healthy are because of the blueberries! They are packed with nutrition and antioxidants and that makes me feel so good feeding them to my family. 

INGREDIENTS

• 1 1/2 cups white whole wheat flour, plus 1 Tablespoon, divided
• 3/4 cup old fashioned oats
• 1/2 cup light brown sugar, packed
• 1 Tablespoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup milk (I use 2%)
• 1/4 cup salted butter, melted and cooled
• 2 large eggs
• 1/2 Tablespoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen don’t thaw them) 

COOKING INSTRUCTIONS

Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin (or line with muffin/cupcake liners.) Set aside.

In a large bowl, whisk 1 1/2 cups of the flour, oats, brown sugar, baking powder, cinnamon, and salt together. Set aside.

In a separate bowl, whisk the milk, cooled melted butter, eggs, and vanilla together until combined. 

Blend the wet mixture into the dry mixture using a wooden spoon. Mix until just combined. Don’t over mix. 

Toss the blueberries with 1 Tablespoon of flour. Fold coated blueberries into the batter. Divide the batter evenly among the prepared 12 muffin cups. 

Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and let cool in the pan for 15 minutes before serving. Enjoy!

SERVING SIZE

This recipe creates 12 muffins.

STORING OPTIONS

Blueberry Oatmeal Muffins can be stored covered on the counter top for 3 days. They can also be stored covered in the fridge for up to 5 days. These also freeze well. Once cooled, place in large Ziplock freezer bags releasing as much air as possible. Store in freezer for up to 2 months. When ready to enjoy, pull them out of the freezer and warm them in the microwave for 20 seconds at a time until warmed through.

GLUTEN FREE OPTION

Substitute the whole wheat flour for your favorite brand of gluten free flour.

ENJOY THIS RECIPE? HERE ARE A FEW MORE DELICIOUS MUFFINS!

Banana Streusel Muffins – These warm muffins are infused with fresh bananas and topped with a cinnamon & sugar streusel topping.

Skinny Double Chocolate Muffins – This healthy baking recipe is a great way for you to enjoy chocolate first thing in the morning!

Banana Chocolate Chip Muffins – This muffin is going to make your kids go ape! Delicious bananas and rich chocolate chips are baked into a tasty muffin.

Scrambled Egg Breakfast Muffins – These hearty muffins are protein packed with eggs, ham, tomatoes, cheese, and green onions on top.

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Blueberry Oatmeal Muffins

Blueberry Oatmeal Muffins are filled with fresh blueberries, oats, and cinnamon, creating the most amazing muffin.

Prep Time 15 minutes minutes

Cook Time 18 minutes minutes

Servings 12

Ingredients

• 1 ½ cups white whole wheat flour (can substitute all-purpose flour)
• 3/4 cup old fashioned oats
• 1/2 cup packed light brown sugar
• 1 Tablespoon baking powder
• 3/4 teaspoon ground cinnamon
• 1/4 teaspoon salt
• 1 cup milk (I use 2%)
• 1/4 cup salted butter melted and cooled
• 2 large eggs
• 1/2 Tablespoon vanilla extract
• 1 cup fresh or frozen blueberries (if using frozen don’t thaw them)
• 1 Tablespoon white whole wheat flour (this flour is to toss the berries in)

Instructions

• Preheat the oven to 400 degrees F. Grease a 12-cup muffin tin (or line with muffin/cupcake liners.) Set aside.
• In a large bowl, whisk 1 ½ cups of the flour, oats, brown sugar, baking powder, cinnamon, and salt together. Set aside.
• In a separate bowl, whisk the milk, cooled melted butter, eggs, and vanilla together until combined. 
• Blend the wet mixture into the dry mixture using a wooden spoon. Mix until just combined. Don't over mix. 
• Toss the blueberries with 1 Tablespoon of flour. Fold coated blueberries into the batter. Divide the batter evenly among the prepared 12 muffin cups. 
• Bake for 18 minutes or until a toothpick inserted in the center comes out clean. Remove muffins from the oven and let cool in the pan for 15 minutes before serving. Enjoy!

Notes

Nutrition Info: 1 muffin = 166 calories / 8 fat / 25 carbs / 4 protein / 10 sugar

Recipe creates 12 muffins total. 

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If there is one protein that I come back to time and time again it’s chicken. Honestly, I just love it! You can make a myriad of lunches, dinners, and even breakfast recipes with it. One of the main reasons I cook a lot of chicken is because I know that my kids will eat it too. Whether it’s grilling season, time to get the air fryer going, or sauteing it in the skillet, you can also make chicken in an endless number of ways. My Oven Baked Chicken Breasts are fantastic and flavorful. The calorie count is just right, the grams of protein are high, and the convenience of making this recipe is unlike no other. This is one of those amazing recipes that can be ready to enjoy in just 30 minutes!

OVEN BAKED CHICKEN BREASTS

I have many chicken recipes on my blog, but this one might be the easiest to make. Believe it or not, chicken can be easy to undercook, or overcook if you don’t have the right temperature and timing. It’s important to let the oven preheat to the proper temperature, otherwise it may cook unevenly or might not cook all the way through.

While the oven preheats, pound all 4 chicken breasts to an even thickness. This way they will all bake evenly together. Next, it’s time to season the chicken. A flavorful combination of olive oil, chili powder, garlic powder, onion powder, salt, pepper, and even light brown sugar come together. All these seasonings together create the perfect balance of savory, spice, and a hint of sweetness.

INGREDIENTS

• 4 boneless, skinless chicken breasts
• 1/2 Tablespoon olive oil
• 3 Tablespoons light brown sugar
• 1/2 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

COOKING INSTRUCTIONS

Preheat the oven to 425 degrees F. Spray a large baking dish or baking sheet with non-stick spray. Set aside.

Place the 4 chicken breasts between two sheets of parchment paper or plastic wrap. Pound each chicken breast to an even thickness; about a 1/2-inch. Pour the olive oil on the chicken breasts and rub to coat it all over them. Place chicken evenly on the prepared baking dish or sheet. 

Pour the brown sugar, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl. Whisk to combine. Rub this mixture all over both sides of the chicken breasts.

Bake in the preheated oven for 20 minutes or until the internal temperature of chicken reaches 165 degrees F. Remove from the oven. Allow chicken to stand for 5 minutes before serving. Enjoy!

SERVINGS

This recipe serves 4. Now, you can alter this recipe in any way that you may need. If you have a larger family, you can very easily double, or even triple the recipe if needed.

STORING INSTRUCTIONS

Store any leftover chicken covered in the fridge for 3 to 4 days.

MEAL PREP

This is a great recipe to make at the beginning of the week, so that you have plenty of lean protein to enjoy for the week. I’ll make these on Sunday or Monday and then use it throughout the week on salads, in burritos, or as a main dish with veggies and rice. It is so delicious and can be used in so many different recipes too!

LET’S GET SAUCY

Do you like a little sauce with your chicken? I know my kids do! Sometimes we serve ours with a side of ranch dressing or BBQ sauce. That way you can cut them up into pieces and dip in the sauce or pour some over the top. Yum!

ENJOY THIS RECIPE? HERE ARE MORE OF MY FAVORITE CHICKEN DISHES!

Ranch Chicken – Juicy cutlets of chicken are lightly breaded and seasoned with Ranch Dressing flavoring mix for one of the best bites of chicken you’ll have.

Malibu Chicken – A tender chicken breast is topped with a succulent slice of ham, melted cheese and a sweet and tangy honey mustard sauce.

Chicken Piccata – Thinly sliced chicken is pan seared and served on a bed of al dente pasta noodles with capers and a light sauce.

Air Fryer Garlic Parmesan Chicken – This is one of my favorite recipes for meal prep! Crisp and juicy chicken breasts cooked with garlic and parmesan cheese.

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Oven Baked Chicken Breasts

These Oven Baked Chicken Breasts are a healthy and hearty protein that can be added to any meal! A versatile and delicious weeknight meal.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 4

Ingredients

• 4 boneless, skinless chicken breasts (around 6 ounces each)
• 1/2 Tablespoon olive oil
• 3 Tablespoons light brown sugar
• 1/2 Tablespoon chili powder
• 1/2 teaspoon garlic powder
• 1/2 teaspoon onion powder
• 1/2 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Preheat the oven to 425 degrees F. Spray a large baking dish or baking sheet with non-stick spray. Set aside.
• Place the 4 chicken breasts between two sheets of parchment paper or plastic wrap. Pound each chicken breast to an even thickness; about a 1/2-inch. Pour the olive oil on the chicken breasts and rub to coat it all over them. Place chicken evenly on the prepared baking dish or sheet. 
• Pour the brown sugar, chili powder, garlic powder, onion powder, salt, and pepper in a small bowl. Whisk to combine. Rub this mixture all over both sides of the chicken breasts.
• Bake in the preheated oven for 20 minutes or until the internal temperature of chicken reaches 165 degrees F. Carefully, remove from the oven. Allow chicken to stand for 5 minutes before serving. Enjoy!

Notes

Nutrition Info: 1 chicken breast = 257 calories / 6 fat / 10 carbs / 38 protein

Recipe yields 4 servings total.   

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I am very blessed with kids that will eat anything. Well, mostly anything. Bell peppers are a food item that my kids don’t love. Emma will not touch her plate if she knows it’s in certain dishes. Well, one day when I was cooking them in the crock pot Emma came down and asked, ‘that smells so good, what are you making?’ You should’ve seen how surprised she was when my response was, “Crock Pot Stuffed Bell Peppers.” That moment of realization on her face was one I’ll never forget. I am happy to report that when I served her one she almost licked her plate clean!

CROCK POT STUFFED BELL PEPPERS

Let’s begin with the star of the show, bell peppers. Cut the top off each pepper and remove the seeds and ribs. A little kitchen hack I’ve learned over the years is if you cut the top off and turn the pepper upside down over a bowl and tap the sides all the seeds will come out. It’s like magic! Once the peppers have been hollowed out then you fill them with an incredible mixture of lean ground beef, seasonings, enchilada sauce, yellow onion, Mexican Rice, and Colby-Jack cheese. Stuff each pepper to the brim! The peppers then go into a slow cooker with just a bit of water at the base, and cook until they are tender and the meat filling is fully cooked.

INGREDIENTS

• 5 bell peppers
• 1 pound lean ground beef
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• Salt and pepper, to taste
• 1 can (10 ounces) red enchilada sauce
• ½ cup of diced yellow onion
• 2 cups Mexican rice
• 1 1/2 cups shredded Colby-Jack cheese, divided

COOKING INSTRUCTIONS

Cut the tops off of each bell pepper. Remove the seeds and ribs from the inside. Dice the tops of each bell pepper. Set aside.

In a large bowl, combine the raw ground beef, chili powder, cumin, garlic powder, enchilada sauce, onion, Mexican rice, diced bell peppers, and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.

Fill the crock pot with a half inch of water. Place the stuffed bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 3 hours.

Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.

Serve warm with favorite toppings. Enjoy!

SERVINGS

This recipe makes 5 stuffed bell peppers. One stuffed bell pepper equals one serving.

TOPPINGS

One of the fun things I love about this dish is that you can customize your individual meal. I like to treat this recipe as if I were serving my family a taco bar. I set out bowls full of tomatoes, olives, cheese, sour cream, salsa, guacamole, and jalapenos. Sometimes I’ll make a side of black beans or pinto beans to make sure that everyone leaves the dinner table totally satisfied. 

SIDE DISHES

These peppers are filling on their own, but I always like to have a few sides just to make sure the plate is good and full. As previously mentioned, I like to serve extra Mexican Rice with this dish. It’s the perfect complement to the peppers. A green salad is also another great side option.

LEANER MEAT

You can use ground turkey or ground chicken to replace the ground beef, and the meal will still turn out just as flavorful! You can’t go wrong with using any of these meats.

VEGETARIAN OPTION

This is such an easy dinner to make into a meatless meal. You can substitute the ground beef for black beans or pinto beans. If you are using beans from a can, make sure to drain and rinse them first. Mix them with the seasonings and ingredients that you would with the meat. The best part is that the beans pack protein just like the meat would.

ENJOY THIS RECIPE? HERE ARE A FEW MORE OF MY CROCK POT CREATIONS!

Crock Pot Beef and Broccoli – This Asian inspired dish is loaded with tender pieces of beef and florets of broccoli slowly cooked in a savory sauce.

Crock Pot Shredded Beef Tacos – Juicy and flavorful beef is simmer until it practically falls apart on its own. Served in taco shells and perfect for Tuesdays!

Crock Pot Beef Stew – This hearty meal is one that is full of comfort. Pieces of meat stewed in a thick sauce with veggies like potatoes, carrots, and onions.

Crock Pot Creamy Mashed Potatoes – This side dish is one that goes well with any Sunday dinner. Let these cook on low all day, and they’ll be ready by supper.

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Crock Pot Stuffed Bell Peppers

These Crock Pot Stuffed Bell Peppers will melt in your mouth. Bell peppers are stuffed with seasoned ground beef and slow-cooked until tender.

Prep Time 10 minutes minutes

Cook Time 6 hours hours

Servings 5

Ingredients

• 5 bell peppers
• 1 pound lean ground beef
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• ½ teaspoon garlic powder
• 1 can (10 ounces) red enchilada sauce
• 1/2 cup diced yellow onion
• 2 cups cooked Mexican rice
• 1 ½ cups shredded Colby-jack cheese divided
• salt and pepper to taste

Optional Toppings

• sour cream
• salsa
• guacamole

Instructions

• Cut the tops off of each bell pepper. Remove the seeds and ribs from the inside. Dice the tops of each bell pepper. Set aside.
• In a large bowl, combine the raw ground beef, chili powder, cumin, garlic powder, enchilada sauce, onion, rice, diced bell peppers and 1/2 cup of the cheese. Season mixture with salt and pepper. Stir to combine with a spatula. Stuff each pepper with the ground beef mixture.
• Fill crock pot with a half inch of water. Place bell peppers inside. Cover with lid and cook on Low heat for 6 hours OR on High heat 3 hours. Top each stuffed pepper with the remaining shredded cheese. Cover with lid until cheese has melted.
• Serve warm and with your favorite toppings. Enjoy!

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