Welcome back to another week of Menu Plan Monday! With August in full swing, many families are gearing up for back-to-school and settling back into a regular routine. This week’s menu included family-friendly favorites that make busy weeknights a little easier and keep everyone happy and well-fed.

Craving an easy one-dish dinner? This No Peek Chicken and Rice recipe comes together with minimal prep and is ready to eat in under an hour. It’s the kind of meal that makes busy weeknights so much easier. Tender, seasoned chicken baked over fluffy, flavorful rice creates a hearty, comforting dish. Don’t count on leftovers sticking around for long!

This Ham and Cheese Penne is a satisfying and yummy choice. Creamy, cheesy, and packed with familiar flavors, it’s comfort food to the max. The combination of tender pasta, savory ham, and a rich, melty cheese sauce makes it both kid-friendly and filling, while still being easy enough for a quick weeknight dinner.

Cool off with my Pistachio Oreo Ice Cream Dessert, a creamy no-bake treat layered with Oreo cookies, vanilla ice cream, and pistachio pudding. It’s a refreshing dessert to enjoy during the final weeks of summer!

From my kitchen to yours! -Holly xo

MONDAY

No Peek Chicken and Rice

TUESDAY

Sour Cream Enchiladas

WEDNESDAY

Italian Sub Salad

THURSDAY

Grilled Cheeseburger Wraps

FRIDAY

Ham and Cheese Penne

SATURDAY

Leftovers

SATURDAY

Crock Pot Honey Sesame Chicken

DESSERT

Pistachio Oreo Ice Cream Dessert

The post Menu Plan Monday #658 appeared first on Life In The Lofthouse.

Thai Chicken Lettuce Wraps are one of my favorite meals to serve when I want something that’s fresh, colorful, and bursting with bold flavor. Every bite is filled with the perfect balance of creamy, crunchy, savory, and zesty flavors that come together beautifully. They’re light enough for when you are wanting a healthy meal yet hearty enough to leave everyone feeling satisfied.

If you need a recipe for an amazing weeknight dinner, a casual summer gathering, or a fun build-your-own family meal, these lettuce wraps are always a hit. Set everything out on a large platter and let everyone create their own wraps with their favorite toppings and sauces. It’s fresh, flavorful, and so much fun to eat!

Looking for more fresh dinner ideas? Be sure to browse my collection of easy chicken recipes and family-friendly meals.

THAI CHICKEN LETTUCE WRAPS

These Thai Chicken Lettuce Wraps combine grilled coconut lime chicken, creamy coconut curry vermicelli noodles, crunchy vegetables, and two delicious dipping sauces into one unforgettable meal. The chicken marinates in coconut milk, lime juice, and simple seasonings, making it incredibly juicy and flavorful before it’s grilled to perfection.

The coconut curry noodles add a delicious element that pairs beautifully with the crisp butter lettuce, shredded carrots, purple cabbage, cucumber, fresh cilantro, and sliced red onion. Finish each wrap with a drizzle of peanut sauce and sweet Thai chili sauce for the perfect balance of creamy, sweet, savory, and just a little heat.

Find my expert tips for making the best Thai Chicken Lettuce Wraps 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 These Thai Chicken Lettuce Wraps

Fresh & Flavorful: Every bite is packed with vibrant vegetables, juicy chicken, creamy noodles, and bold Thai-inspired flavors.

Fun to Customize: Everyone can build their own wraps with their favorite toppings and sauces.

Perfect for Entertaining: Serve everything on a large platter for an easy, interactive dinner that’s perfect for family meals or guests.

Ingredients

Chicken

• 2 pounds chicken tenderloins
• 1 (14-ounce) can unsweetened coconut milk, whisked
• ⅓ cup fresh lime juice
• 1 Tablespoon olive oil or avocado oil
• 1 Tablespoon dried cilantro
• 1½ teaspoons garlic powder
• 1 teaspoon kosher salt
• ½ teaspoon crushed red pepper flakes

Coconut Curry Noodles

• 2 teaspoons kosher salt
• 5 ounces vermicelli rice noodles
• 1 cup unsweetened coconut milk
• 1 Tablespoon yellow curry paste
• 1 teaspoon black sesame seeds, optional

Toppings

• Butter lettuce
• Shredded carrots
• Purple cabbage
• Fresh cilantro
• Sliced cucumber
• Sliced red onion
• Peanut sauce
• Sweet Thai chili sauce

Instructions

Prepare the Chicken

In a large bowl or zip-top bag, whisk together the coconut milk, lime juice, oil, dried cilantro, garlic powder, salt, and crushed red pepper flakes. Add the chicken and marinate for at least 30 minutes covered in the fridge.

Prepare the Coconut Curry Noodles while the chicken marinates.

Preheat a grill or grill pan (a regular skillet works great too) to medium-high heat. Grill/cook the chicken, on both sides, until it reaches an internal temperature of 160°F, then transfer to a plate and let it rest for several minutes before slicing.

Make the Coconut Curry Noodles

Bring a large pot of water to a boil over high heat. Add the kosher salt and the rice noodles. Cook for 3 minutes, then drain and rinse under cold water.

Using a sharp knife or kitchen shears, cut the noodles into shorter pieces and set aside.

Return the pot to medium heat. Add the coconut milk and yellow curry paste. Whisk until smooth and bring to a gentle simmer. Cook for about 4 minutes, or until slightly thickened.

Add the cooked noodles and toss until evenly coated. Remove from the heat and sprinkle with black sesame seeds, if desired.

Assemble the Lettuce Wraps

Arrange the sliced chicken, coconut curry noodles, butter lettuce, carrots, cabbage, cucumber, cilantro, and red onion on a large serving platter.

Fill each lettuce leaf with chicken, noodles, and your favorite toppings. Finish with peanut sauce and sweet Thai chili sauce before serving. Enjoy!

Servings

Serves 4

Storage

Store the grilled chicken, coconut curry noodles, vegetables, and sauces separately in airtight containers in the refrigerator for up to 3 days. Assemble the lettuce wraps just before serving to keep the lettuce crisp and fresh.

Holly’s Tips for the Best Thai Chicken Lettuce Wraps

Marinate for Maximum Flavor: Let the chicken marinate for at least 30 minutes covered in the fridge, but if you have extra time, a few hours creates even more flavorful chicken.

Don’t Overcook the Chicken: Remove the chicken from the grill once it reaches 160°F. As it rests, the temperature will continue to rise, keeping the chicken juicy and tender.

Cut the Noodles: Cutting the rice noodles into shorter pieces makes the lettuce wraps much easier to assemble and eat.

Prep Everything Ahead: Chop the vegetables, prepare the sauces, and cook the noodles in advance for quick assembly at dinnertime.

Serve Family Style: Arrange everything on one large platter so everyone can build their own wraps exactly how they like them.

Frequently Asked Questions

What lettuce works best for lettuce wraps?

Butter lettuce is my favorite because it’s soft, flexible, and holds the filling beautifully. Romaine or iceberg lettuce also work well if you prefer a little more crunch.

Can I make these ahead of time?

Yes! The chicken, noodles, vegetables, and sauces can all be prepared ahead of time and stored separately. Simply assemble the wraps when you’re ready to eat.

Can I cook the chicken indoors?

Absolutely! A grill pan or large skillet works great if grilling outdoors isn’t an option.

Are these spicy?

The chicken has just a mild amount of heat from the crushed red pepper flakes, while the sweet Thai chili sauce adds gentle sweetness with a slight kick. Feel free to adjust the spice level to your taste.

What can I serve with Thai Chicken Lettuce Wraps?

These wraps are filling on their own, but they also pair well with fresh fruit, edamame, spring rolls, or a light cucumber salad.

Similar Recipes

Love fresh chicken dinners? Try my Chicken Caesar Pasta Salad for another family favorite.

Looking for another fun dinner everyone can customize? These Crock Pot Chicken Fajitas are always a crowd-pleaser.

Need more fresh summer recipes? Don’t miss my Tuscan Pasta Salad, Frozen Peach Lemonade, and Garlic Parmesan Corn on the Cob!

Have You Made These Thai Chicken Lettuce Wraps?

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

Print

Thai Chicken Lettuce Wraps

Juicy coconut lime grilled chicken, creamy curry noodles, fresh vegetables, and flavorful sauces all wrapped in butter lettuce!

Prep Time 40 minutes minutes

Cook Time 15 minutes minutes

Servings 4

Ingredients

Chicken

• 2 pounds chicken tenderloins
• 1 can (14 ounces) unsweetened coconut milk whisked
• 1/3 cup freshly squeezed lime juice (about 2 large limes)
• 1 Tablespoon avocado oil (or olive oil)
• 1 Tablespoon dried cilantro
• 1 ½ teaspoons garlic powder
• 1 teaspoon kosher salt
• 1/2 teaspooon crushed red pepper flakes

Coconut Curry Noodles

• 2 teaspoons kosher salt
• 5 ounces vermicelli rice noodles
• 1 cup unsweetened coconut milk
• 1 Tablespoon yellow curry paste
• 1/2 teaspoon black sesame seeds optional

Toppings

• butter lettuce
• shredded carrots
• purple cabbage
• freshly chopped cilantro
• sliced cucumber
• sliced red onion
• Peanut sauce
• Sweet Thai Chili sauce

Instructions

Prepare the Chicken

• In a large bowl or zip-top bag, whisk together the coconut milk, lime juice, oil, dried cilantro, garlic powder, salt, and crushed red pepper flakes. Add the chicken and marinate for at least 30 minutes covered in the fridge. (Prepare the Coconut Curry Noodles while the chicken marinates.)
• Preheat a grill or grill pan (a regular skillet works great too) to medium-high heat. Grill/cook the chicken, on both sides, until it reaches an internal temperature of 160°F, then transfer to a plate. Cover and let it rest for several minutes before slicing.

Coconut Curry Noodles

• Bring a large pot of water to a boil over high heat. Add the kosher salt and the rice noodles. Cook for 3 minutes, then drain and rinse under cold water. Using a sharp knife or kitchen shears, cut the noodles into shorter pieces and set aside.
• Return the pot to medium heat. Add the coconut milk and yellow curry paste. Whisk until smooth and bring to a gentle simmer. Cook for about 4 minutes, or until slightly thickened.
• Add the cooked noodles and toss until evenly coated. Remove from the heat and sprinkle with black sesame seeds, if desired.

Assemble the Lettuce Wraps

• Arrange the sliced chicken, coconut curry noodles, butter lettuce, carrots, cabbage, cucumber, cilantro, and red onion on a large serving platter. Fill each lettuce leaf with chicken, noodles, and your favorite toppings. Finish with peanut sauce and sweet Thai chili sauce before serving. Enjoy!

The post Thai Chicken Lettuce Wraps appeared first on Life In The Lofthouse.

As the last weeks of summer wind down, Menu Plan Monday is here to help you feel more prepared as you go into the school year, giving you meals you and your kids will enjoy. These comforting dinners make for delicious leftovers and will satisfy every appetite.

Looking for a hearty weeknight meal? My Stuffed French Bread is loaded with seasoned ground beef, fresh veggies, and gooey cheese, making it a quick and satisfying dinner that the entire family will love. This is a great recipe for busy weeknights!

Crock Pot Creamy Lemon Chicken is bursting with citrusy flavor, the perfect farewell dinner to summer. Pair it with pasta, rice, or your favorite vegetables for a complete and delicious meal.

This week’s treat is my Lunch Lady Brownies! These rich, fudgy brownies are topped with a smooth chocolate frosting that’s spread over the warm brownies for the ultimate old-fashioned dessert. They’re so delicious and guaranteed to disappear fast!

From my kitchen to yours! -Holly xo

MONDAY

Pesto Chicken Croissants

TUESDAY

Slow Cooker Mexican Shredded Beef

WEDNESDAY

3-Ingredient Chicken and Broccoli Bubble-Up

THURSDAY

Stuffed French Bread

FRIDAY

Creamy Rotel Pasta

SATURDAY

Leftovers

SUNDAY

Crock Pot Creamy Lemon Chicken

DESSERT

Lunch Lady Brownies

The post Menu Plan Monday #657 appeared first on Life In The Lofthouse.

If you’re looking for the ultimate way to cool off on a hot summer day, this Frozen Peach Lemonade is it! Fresh lemon juice and frozen peaches are blended together with honey and water to create a smooth, frosty drink that’s as beautiful as it is delicious. It’s bright, refreshing, and tastes like summer in a glass.

When you’re relaxing by the pool, hosting a backyard barbecue, or simply craving a cool afternoon treat, this easy frozen drink comes together in just a few minutes. With only four simple ingredients (plus optional sugar for extra sweetness), it’s a recipe you’ll find yourself making all peach season long.

Looking for more refreshing drinks? Be sure to browse all of my favorite beverage recipes!

FROZEN PEACH LEMONADE

This Frozen Peach Lemonade is one of those effortless recipes that delivers big flavor with very little work. Frozen peaches create a naturally thick, slushy texture while fresh lemon juice adds the perfect balance of bright, tangy flavor. Honey sweetens everything just enough without overpowering the fresh fruit.

Because peaches naturally vary in sweetness, you can easily adjust the flavor by adding a tablespoon or two of granulated sugar if you’d like a sweeter drink. Serve it as an afternoon refresher, a fun drink for parties, or alongside your favorite summer meals.

Find my expert tips for making the best Frozen Peach Lemonade 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 Frozen Peach Lemonade

• Made with Simple Ingredients: Just a handful of fresh, wholesome ingredients come together in minutes.
• Perfectly Refreshing: Sweet peaches and tart lemons create the ultimate summer drink.
• Naturally Sweetened: Honey adds delicious sweetness, with the option to adjust to your taste.
• Quick & Easy: Simply blend and serve—no cooking required.
• Perfect for Summer: Great for backyard barbecues, picnics, pool days, brunches, and warm afternoons.

Ingredients

• 3 cups frozen peach slices
• 1/4 to 1/3 cup honey
• 1 ½ cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup cold water
• 1 to 2 Tablespoons granulated sugar, optional, for additional sweetness

Instructions

Add the frozen peaches, honey, freshly squeezed lemon juice, and cold water to a high-powered blender. Blend until completely smooth and creamy.

Taste then stir in 1 to 2 tablespoons of granulated sugar, if desired, for additional sweetness. Pour into glasses and serve immediately.

Servings

Serves 6

Storage

Frozen Peach Lemonade is best enjoyed immediately after blending while it’s thick and icy. If needed, you can refrigerate leftovers for several hours, but the drink will lose its frozen consistency. Simply blend again with a handful of ice or additional frozen peaches to restore its slushy texture before serving.

Holly’s Tips for the Best Frozen Peach Lemonade

• Use Frozen Peaches: Frozen peaches create the perfect thick, frosty consistency without needing lots of ice.
• Use Fresh Lemon Juice: Freshly squeezed lemons provide the brightest, freshest flavor. Bottled lemon juice won’t taste the same.
• Adjust the Sweetness: Depending on how sweet your peaches are, you may want to add the optional granulated sugar to suit your taste.
• Blend Thoroughly: Blend until the peaches are completely smooth for the creamiest texture.
• Serve Immediately: This frozen drink is at its best right after blending while it’s cold, thick, and refreshing.
• Garnish for Presentation: Add fresh peach slices, lemon slices, or a sprig of fresh mint for a beautiful finishing touch.

Frequently Asked Questions

Can I use fresh peaches instead of frozen?

Yes! Slice fresh peaches and freeze them until solid before blending. Using frozen fruit gives the lemonade its thick, slushy consistency.

Can I use bottled lemon juice?

Freshly squeezed lemon juice is highly recommended for the brightest flavor, but bottled lemon juice can be used if necessary.

Can I make Frozen Peach Lemonade ahead of time?

This recipe is best served immediately after blending. If you need to prepare it ahead, freeze the blended lemonade and blend again before serving for the best texture.

Can I make it sweeter?

Absolutely! If your peaches are slightly tart, simply stir in the optional granulated sugar until the lemonade reaches your desired sweetness.

Can I make this recipe for a party?

Yes! This recipe is easy to double or even triple for serving a crowd. Blend in batches as needed and serve immediately.

Similar Recipes

Love refreshing summer drinks? Here are a few more favorites:

• Lemon Berry Slush
• Frosted Lemonade
• Raspberry Lemonade
• Strawberry Orange Julius

Have You Made This Frozen Peach Lemonade?

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

Print

Frozen Peach Lemonade

Cool off with refreshing Frozen Peach Lemonade! This easy drink is perfectly sweet, delightfully slushy, and ready in just minutes.

Prep Time 10 minutes minutes

Servings 6

Ingredients

• 3 cups frozen peach slices
• 1/3 cup honey
• 1 ½ cups freshly squeezed lemon juice (about 8 lemons)
• 3/4 cup cold water
• 1 to 2 Tablespoons granulated sugar (optional, for additional sweetness)

Instructions

• Add the frozen peaches, honey, freshly squeezed lemon juice, and cold water to a high-powered blender. Blend until completely smooth and creamy.
• Taste, then stir in 1 to 2 tablespoons of granulated sugar, if desired, for additional sweetness. Pour into glasses and serve immediately.

The post Frozen Peach Lemonade appeared first on Life In The Lofthouse.

A new month is here, and there’s no better way to kick it off than with mouthwatering dinners and a special dessert! Let’s welcome August with open arms and full plates, this week’s menu has so many fun ideas the whole family will love.

Creamy Chicken Alfredo Garlic Bread features buttery garlic bread piled high with tender chicken, homemade Parmesan Alfredo, and melted mozzarella. This dinner recipe is incredibly satisfying and a fun way to shake things up for pasta night.

Level up Taco Tuesday with Double Decker Tacos. A warm flour tortilla and creamy refried beans hug a crispy beef taco, piled high with all your favorite toppings. Crispy, cheesy, and absolutely delicious, these tacos are a recipe everyone will devour. Pair them with my Mexican Rice and Homemade Salsa for one outstanding meal.

Celebrate the new month with my Birthday Cake Cookies! Think classic vanilla cake transformed into a soft, chewy cookie, complete with frosting and colorful sprinkles. Serve them at a birthday party or drop them off as a sweet surprise at someone’s door; these homemade cookies will make anyone’s day feel extra special.

From my kitchen to yours! -Holly xo

MONDAY

Tomatillo Ranch Chicken

TUESDAY

Double Decker Tacos

WEDNESDAY

Baked Mac and Cheese

THURSDAY

Crock Pot Stuffed Bell Peppers

FRIDAY

Stuffed Pizza Rolls

SATURDAY

Kitchen’s Closed

SUNDAY

Creamy Chicken Alfredo Garlic Bread

DESSERT

Birthday Cake Cookies

The post Menu Plan Monday #656 appeared first on Life In The Lofthouse.

If you love fresh, flavorful pasta salads, you’re going to love this Tuscan Pasta Salad. It’s packed with colorful vegetables, savory sun-dried tomatoes, creamy Parmesan cheese, and fresh basil, all tossed with tender bowtie pasta and a simple homemade dressing. Every bite is bursting with delicious Italian-inspired flavors!

This easy pasta salad is perfect for summer BBQs, potlucks, picnics, family gatherings, parties, or as a simple side dish for dinner. It’s easy to prepare ahead of time and tastes even better after chilling in the refrigerator, giving all those delicious flavors time to come together!

Looking for more easy summer side dishes? Find more delicious pasta salads and summer recipes here.

TUSCAN PASTA SALAD

This Tuscan Pasta Salad is a fresh and colorful side dish that’s full of Italian-inspired flavor. Tender bowtie pasta is tossed with savory sun-dried tomatoes, crisp red bell pepper, black olives, baby spinach, Parmesan cheese, and fresh basil for the perfect combination of textures and flavors.

The homemade dressing is what brings everything together, combining extra virgin olive oil, fresh garlic, white vinegar, Italian seasoning, and a touch of sugar and seasonings. Once tossed with the pasta and vegetables, the salad chills in the refrigerator for at least one hour, allowing all of the flavors to blend together before serving.

Find my expert tips on how to make the best Tuscan 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 Easy Tuscan Pasta Salad

Fresh & Flavorful: Sun-dried tomatoes, fresh spinach, basil, Parmesan, and homemade Italian dressing give this pasta salad incredible flavor.

Easy to Make: Simple ingredients and easy preparation make this a fuss-free side dish.

Perfect for Sharing: It’s great for BBQs, potlucks, picnics, parties, holidays, and family gatherings.

Make-Ahead Friendly: Prepare it ahead of time and let it chill in the refrigerator until you’re ready to serve.

Ingredients

12 ounces uncooked bowtie pasta
1 jar (7-ounces) sun-dried tomatoes in oil, drained
1 small red bell pepper, diced (seeds and ribs removed)
1 small can (6.5-ounces) sliced black olives
1 ½ cups baby spinach leaves
½ cup freshly grated Parmesan cheese
3 Tablespoons fresh basil, thinly sliced (chiffonade)

Dressing

½ cup extra virgin olive oil
2 cloves garlic, minced
2 Tablespoons white vinegar
2 Tablespoons water
2 teaspoons Italian seasoning
1 teaspoon granulated sugar
1 teaspoon salt
¼ teaspoon black pepper

Instructions

Bring a large pot of water to a boil over medium-high heat. Add the bowtie pasta and cook until al dente, about 12 minutes. Drain and rinse the pasta with cold water.

In a large bowl, combine the pasta, drained sun-dried tomatoes, diced red bell pepper, sliced black olives, spinach, Parmesan cheese, and fresh basil. Gently toss until combined.

For the Dressing

In a small bowl, whisk together the olive oil, minced garlic, white vinegar, water, Italian seasoning, sugar, salt, and black pepper.

Drizzle the dressing over the pasta salad and toss until everything is fully coated. Cover and refrigerate for at least 1 hour before serving.

Serve and enjoy!

Servings

Serves 6

Storage

Store the pasta salad covered in the refrigerator for up to 3 days. Give it a gentle toss before serving, as the dressing may settle to the bottom while refrigerated.

Holly’s Tips for the Best Tuscan Pasta Salad

Cook the Pasta Until Al Dente: Don’t overcook the pasta. Cooking it until al dente helps it hold its shape and prevents the salad from becoming mushy.

Rinse the Pasta: Rinsing the cooked pasta with cold water stops the cooking process and cools it down quickly before assembling the salad.

Drain the Sun-Dried Tomatoes Well: Be sure to drain the sun-dried tomatoes before adding them to the salad so excess oil doesn’t make the pasta salad overly greasy.

Use Fresh Parmesan: Freshly grated Parmesan melts slightly into the dressing and adds much more flavor than pre-shredded Parmesan.

Chill Before Serving: Don’t skip the chilling time! Allowing the salad to rest in the refrigerator gives the pasta time to absorb the dressing and lets all the flavors come together.

Toss Before Serving: Give the pasta salad a gentle toss just before serving to redistribute the dressing and ingredients.

Frequently Asked Questions

Can I make Tuscan Pasta Salad ahead of time? Yes! This pasta salad is perfect for making ahead. Prepare it several hours in advance or the day before and store it covered in the refrigerator until you’re ready to serve. The extra time allows the flavors to come together even more.

Can I use a different type of pasta?
Absolutely! Bowtie pasta works beautifully, but rotini, penne, or another short pasta can also be used. Choose a pasta shape with plenty of ridges or curves to hold onto the dressing.

Can I add other vegetables?
Of course! This pasta salad is easy to customize. You can add ingredients such as cucumber, cherry tomatoes, artichoke hearts, or red onion for even more flavor and texture.

Can I use fresh mozzarella instead of Parmesan?
Yes! Fresh mozzarella would make a delicious addition or substitution. Small mozzarella pearls work especially well in pasta salads.

Can I use dried basil instead of fresh basil?
Fresh basil gives this salad the best flavor, but dried basil can be used if needed. Since dried herbs are more concentrated, start with a smaller amount and adjust to taste.

Similar Recipes

Love easy pasta salads? Try my BLT Pasta Salad for another simple side dish that’s perfect for summer gatherings.

Looking for more easy side dishes? Browse my collection of family-favorite side dishes for BBQs, potlucks, holidays, and weeknight dinners.

Craving more fresh summer flavors? Don’t miss my collection of delicious summer recipes!

Have You Made This Tuscan Pasta Salad?

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

Print

Tuscan Pasta Salad

Tuscan Pasta Salad is packed with fresh Italian-inspired flavors and tossed in a delicious homemade dressing.

Prep Time 1 hour hour 15 minutes minutes

Servings 6

Ingredients

• 12 ounces uncooked bowtie pasta
• 1 jar (7-ounces) sun-dried tomatoes in oil, drained
• 1 small red bell pepper, diced (seeds and ribs removed)
• 1 small can (6.5-ounces) sliced black olives
• 1 ½ cups cups baby spinach leaves
• 1/2 cup freshly grated Parmesan cheese
• 3 Tablespoons fresh basil, thinly sliced (chiffonade)

Dressing

• 1/2 cup extra virgin olive oil
• 2 cloves garlic, minced
• 2 Tablespoons white vinegar
• 2 Tablespoons water
• 2 teaspoons Italian seasoning
• 1 teaspoon granulated sugar
• 1 teaspoon salt
• 1/4 teaspoon black pepper

Instructions

• Bring a large pot of water to a boil over medium-high heat. Add the bowtie pasta and cook until al dente, about 12 minutes. Drain and rinse the pasta with cold water.
• In a large bowl, combine the pasta, drained sun-dried tomatoes, diced red bell pepper, sliced black olives, spinach, Parmesan cheese, and fresh basil. Gently toss until combined.

For the Dressing

• In a small bowl, whisk together the olive oil, minced garlic, white vinegar, water, Italian seasoning, sugar, salt, and black pepper.
• Drizzle the dressing over the pasta salad and toss until everything is fully coated. Cover and refrigerate for at least 1 hour before serving.

Recipe adapted from: Crunch Creamy Sweet.com

The post Tuscan Pasta Salad appeared first on Life In The Lofthouse.

If you’re a fan of the classic Strawberry Pretzel Salad, you’re going to love this fun twist on the nostalgic dessert. Everything you love about it is transformed into an irresistible dessert dip! It’s creamy, fluffy, packed with sweet strawberry flavor, and perfectly balanced with salty pretzels for dipping.

This easy no-bake recipe comes together in just 10 minutes with only a handful of simple ingredients. No stress involved! If you’re in need of the perfect treat to serve at your next summer party, holiday gathering, family movie night, and/or baby shower, this Strawberry Pretzel Salad Dip is guaranteed to disappear fast!

Hosting a party? Find more easy dessert dips and no-bake treats here.

STRAWBERRY PRETZEL SALAD DIP

This Strawberry Pretzel Salad Dip is a fun spin on the beloved vintage dessert that’s been a family favorite for generations. Softened cream cheese is whipped together with granulated sugar before fluffy Cool Whip and sweet strawberry pie filling is gently folded in.

The strawberry filling is swirled into the mixture, leaving ribbons of fruity goodness throughout every bite. Finished with an extra spoonful of strawberry pie filling on top and served alongside crunchy pretzels, this easy dessert dip is the most perfect combination of sweet and salty deliciousness.

Find my expert tips for making the best Strawberry Pretzel Salad Dip below! Don’t forget to tag me in all your creations @lifeinthelofthouse on Instagram and Facebook. Let’s stay connected.

Why You’ll Love This Strawberry Pretzel Salad Dip

• Quick & Easy: Ready in just 10 minutes with only four simple ingredients.
• Sweet & Salty: Creamy strawberry dip paired with crunchy pretzels is the perfect flavor combination.
• Perfect for Parties: Great for holidays, potlucks, baby showers, birthdays, game days, and family gatherings.
• No Baking Required: A simple make-ahead dessert everyone will love.

Ingredients

• 8 ounces cream cheese, softened
• ⅓ cup granulated sugar
• 8 ounces Cool Whip (whipped topping), thawed
• 1 cup strawberry pie filling, divided
• Pretzels, for serving

Instructions

In a medium mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and combined.

Gently fold in the thawed Cool Whip until fully combined.

Fold in ¾ cup of the strawberry pie filling.

Pour the dip into a serving bowl and spoon the remaining strawberry pie filling over the top. Serve with pretzels for dipping and enjoy!

Servings

Serves 8

Storage

Store leftover Strawberry Pretzel Salad Dip in an airtight container in the refrigerator for up to 3 days. Give it a gentle stir before serving again. This dip is best enjoyed chilled and is not recommended for freezing.

Holly’s Tips for the Best Strawberry Pretzel Salad Dip

• Start with Softened Cream Cheese: Softened cream cheese blends much more smoothly and creates a fluffy, lump-free dip.
• Leave the Strawberry Filling Swirled: Swirling the pie filling instead of completely mixing it in creates beautiful ribbons of strawberry throughout the dip.
• Chill Before Serving: Although it’s delicious right away, refrigerating the dip for 30 minutes allows the flavors to come together and creates an even thicker texture.
• Serve with More Than Pretzels: Graham crackers, vanilla wafers, butter cookies, shortbread cookies, fresh strawberries, apple slices, and even marshmallows all taste amazing with this dip.

Frequently Asked Questions

Can I make Strawberry Pretzel Salad Dip ahead of time? Yes! This dip can be made up to one day in advance. Store it covered in the refrigerator and garnish with the remaining strawberry pie filling just before serving for the freshest presentation.

Can I use homemade whipped cream instead of Cool Whip? Yes. Stabilized homemade whipped cream works well, although Cool Whip helps the dip hold its fluffy texture longer, making it ideal for parties.

Can I use a different pie filling? Absolutely! Cherry, blueberry, raspberry, peach, or mixed berry pie filling all make delicious variations.

What can I serve with Strawberry Pretzel Salad Dip? Pretzels are the classic choice, but graham crackers, vanilla wafers, shortbread cookies, fresh strawberries, apple slices, and even pretzel crisps are wonderful for dipping.

Can I freeze this dip? Freezing is not recommended. The texture of the cream cheese and whipped topping can become watery after thawing.

More Delicious Recipes

Love easy no-bake desserts? Try my Brownie Batter Dip for another crowd-pleasing party favorite.

Looking for another fruity dessert? This Berry Cheesecake Salad is perfect for summer celebrations.

Need more easy desserts for sharing? Don’t miss my S’mores Rice Krispies Treats, Heavenly Lemon Oreo Dessert and my Banana Cream Pie Dessert recipes!

Have You Made This Strawberry Pretzel Salad Dip?

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

Print

Strawberry Pretzel Salad Dip

Sweet, fluffy, and served with crunchy pretzels, this easy Strawberry Dessert Dip is always a crowd favorite!

Prep Time 40 minutes minutes

Servings 8

Ingredients

• 8 ounces cream cheese softened
• 1/3 cup granulated sugar
• 8 ounces Cool Whip thawed (or can use fresh stabilized whipped cream)
• 1 cup strawberry pie filling divided
• pretzels for serving

Instructions

• In a medium mixing bowl, beat the softened cream cheese and granulated sugar with a hand mixer until smooth and combined. Gently fold in the thawed Cool Whip until fully combined. Fold in ¾ cup of the strawberry pie filling.
• Pour the dip into a serving bowl and spoon the remaining strawberry pie filling over the top. Serve with pretzels for dipping and enjoy!

The post Strawberry Pretzel Salad Dip appeared first on Life In The Lofthouse.

Can you believe July is almost over?! Let’s send summer off in style with Menu Plan Monday! This week’s meal plan has everything your family needs to end the month on a delicious note, with chicken kebabs, pizza, burger sliders, and more.

Summer means backyard barbecues and yummy tropical flavors, and this weeknight favorite brings them together in the most delicious way. Teriyaki Chicken Kebabs are a classic for a reason: juicy chicken, sweet pineapple, and crisp green bell pepper soak up a rich homemade teriyaki marinade, then hit the grill for that charred finish.

If you’re the kind of person who piles onion rings high on your burger, this recipe is for you. These Western Cheeseburger Sliders are bold and smoky, featuring soft, buttery rolls stuffed with juicy beef, tangy barbecue sauce, melted cheese, and crispy onion strings in every bite. They’re my go-to when I’m craving something more exciting than a classic burger, and they never fail to impress.

Creamy cheesecake meets banana pudding atop a vanilla wafer crust in this Banana Cream Pie Dessert. A fluffy layer of whipped topping sends it completely over the top. Best of all, it’s entirely no-bake, even the crust, making it perfect for outdoor gatherings and poolside parties. Every layer of this dessert delivers that nostalgic taste and so much more.

From my kitchen to yours! -Holly xo

MONDAY

Teriyaki Chicken Kebabs

TUESDAY

Taco Salad Meal Prep Bowls

WEDNESDAY

Grilled Cilantro Lime Chicken

THURSDAY

Western Cheeseburger Sliders

FRIDAY

Buffalo Chicken French Bread Pizza

SATURDAY

Leftovers

SUNDAY

Mini Chicken Parmesan Meatloaves

DESSERT

Banana Cream Pie Dessert

The post Menu Plan Monday #655 appeared first on Life In The Lofthouse.

Garlic Parmesan Corn on the Cob may become your family’s favorite summer side! Sweet, juicy corn is coated in melted butter, brushed with creamy garlic Parmesan sauce, sprinkled with freshly grated Parmesan cheese, and broiled until hot, bubbly, and lightly golden. Every bite is rich, buttery, cheesy, and packed with incredible garlic flavor.

If you’re hosting a backyard barbecue, planning a family cookout, or simply looking for a new way to enjoy fresh summer corn, this easy recipe is guaranteed to impress. It pairs perfectly with grilled chicken, steak, burgers, ribs, and so much more.

Looking for more delicious summer dishes? Browse all of my favorite barbecue and cookout recipes here!

GARLIC PARMESAN CORN ON THE COB

Freshly cooked corn is rolled through melted butter, seasoned with garlic powder, coated in creamy garlic Parmesan sauce, and baked until perfectly heated through. A generous layer of freshly grated Parmesan cheese is added before a quick trip under the broiler, creating a golden, cheesy finish that’s absolutely irresistible.

The combination of sweet corn, rich butter, savory garlic, and nutty Parmesan creates a side dish that’s simple enough for weeknight dinners yet impressive enough for holidays, potlucks, and summer gatherings. Best of all, it comes together with just a handful of ingredients and minimal prep.

Find my expert tips for making the best Garlic Parmesan Corn on the Cob 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 Garlic Parmesan Corn on the Cob

• Loaded with Flavor: Every bite is buttery, cheesy, garlicky, and incredibly delicious.
• Easy to Make: Simple ingredients and easy steps make this recipe perfect for busy weeknights and summer cookouts.
• Perfect for Any Occasion: Serve it alongside burgers, grilled chicken, steak, pork chops, ribs. The options are endless!
• Family Favorite: Even picky eaters love this cheesy twist on classic corn on the cob.

Ingredients

• 6 ears corn
• ½ cup salted butter
• 1 cup garlic Parmesan sauce (we like the Sweet Baby Ray’s brand)
• ¼ teaspoon garlic powder
• ½ cup freshly grated Parmesan cheese
• Fresh parsley, for garnish

Instructions

Preheat the oven to 350°F.

Place the butter on a large cookie sheet. Transfer the pan to the oven and allow the butter to melt while the corn cooks.

Cook the corn using your preferred method. We love to grill ours for extra smoky flavor.

Once the corn is cooked, place each ear on the pan and roll it through the melted butter until evenly coated on all sides.

Sprinkle the garlic powder evenly over each ear of corn. Brush or spoon the garlic Parmesan sauce over the corn until completely coated.

Bake for 10 minutes.

Carefully remove the pan from the oven and generously sprinkle the Parmesan cheese over each ear of corn.

Switch the oven to broil and return the corn to the oven for 1 to 2 minutes, watching carefully to prevent burning, until the cheese is melted, bubbly, and lightly golden.

Garnish with fresh parsley and serve immediately. Enjoy!

Servings

Serves 6

Storage

Store any leftover Garlic Parmesan Corn on the Cob in an airtight container in the refrigerator for up to 3 days. Reheat in the microwave, oven, or air fryer until warmed through. While it’s best enjoyed fresh, the leftovers are still delicious!

Holly’s Tips for the Best Garlic Parmesan Corn on the Cob

• Use Fresh Summer Corn: Fresh, in-season corn is naturally sweeter and more flavorful.
• Grill the Corn First: Grilling adds a subtle smoky flavor that pairs perfectly with the garlic Parmesan topping, but boiled or steamed corn works just as well.
• Freshly Grated Parmesan Is Best: Fresh Parmesan melts much better than the pre-shredded variety and gives the corn the best flavor and texture.
• Watch the Broiler Closely: The cheese can go from perfectly golden to burnt in seconds, so don’t walk away.
• Serve Immediately: This corn tastes best hot from the oven while the butter is melted and the cheese is perfectly gooey.

Frequently Asked Questions

Can I boil the corn instead of grilling it?

Absolutely! You can grill, boil, steam, or even cook the corn in the microwave before finishing it in the oven. Use whichever cooking method you prefer.

Can I make Garlic Parmesan Corn on the Cob ahead of time?

This recipe is best served immediately after broiling. If needed, you can cook the corn ahead of time and refrigerate it until you’re ready to assemble and bake.

Can I use frozen corn on the cob?

Yes! Fully cook the frozen corn according to the package directions before coating it with the butter, garlic Parmesan sauce, and cheese.

Can I use pre-shredded Parmesan cheese?

Freshly grated Parmesan melts and tastes much better, but pre-shredded Parmesan can be used if that’s what you have on hand.

What should I serve with Garlic Parmesan Corn on the Cob?

This cheesy corn pairs wonderfully with grilled burgers, steak, chicken, pork chops, ribs, hot dogs, barbecue sandwiches, or any of your favorite summer meals.

Similar Recipes

Looking for another delicious corn side dish? Try my Mexican Street Corn Chicken Pasta Salad for a bold, flavorful favorite everyone loves.

Need another easy barbecue side? My Garlic Parmesan Roasted Potatoes are always a hit alongside grilled meats.

Planning your summer menu? Don’t miss my Baked Potato Wedges, BLT Pasta Salad, and Red, White, and Blue Fruit Salad for more cookout favorites.

Have You Made This Garlic Parmesan Corn on the Cob?

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

Print

Garlic Parmesan Corn on the Cob

Make the best Garlic Parmesan Corn on the Cob with butter, garlic Parmesan sauce, and fresh Parmesan cheese. A quick and easy side dish everyone will love.

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Servings 6

Ingredients

• 6 ears corn
• 1/2 cup salted butter
• 1 cup garlic Parmesan sauce (we like Sweet Baby Ray's sauce)
• 1/4 teaspoon garlic powder
• 1/2 cup freshly grated Parmesan cheese
• 1 Tablespoon freshly chopped parsely for garnish (optional)

Instructions

• Preheat the oven to 350°F. Place the butter on a large cookie sheet. Transfer the pan to the warm oven and allow the butter to melt while the corn cooks.
• Cook the corn using your preferred method. We love to grill ours for extra smoky flavor.
• Once the corn is cooked, place each ear on the pan and roll it through the melted butter until evenly coated on all sides.
• Sprinkle the garlic powder evenly over each ear of corn. Brush or spoon the garlic Parmesan sauce over the corn until completely coated. Bake for 10 minutes.
• Carefully remove the pan from the oven and generously sprinkle the Parmesan cheese over each ear of corn.
• Switch the oven to broil and return the corn to the oven for 1 to 2 minutes, watching carefully to prevent burning, until the cheese is melted, bubbly, and lightly golden. Garnish with fresh parsley and serve immediately. Enjoy!

The post Garlic Parmesan Corn on the Cob appeared first on Life In The Lofthouse.

This week’s Menu Plan Monday features fresh lettuce wraps, a light and ‘skinny’ recipe perfect for anyone keeping an eye on their fitness, and some comfort foods to enjoy as the weekend approaches. For dessert, we’re taking inspiration from one of the most iconic candy bars ever made; scroll down to see which one made the list!

Nothing says summer quite like fresh and healthy eats, and these Chicken Bacon Ranch Lettuce Wraps deliver that in every bite, from the crisp romaine lettuce and smoky bacon to the seasoned chicken and creamy ranch dressing, making them incredibly satisfying. Light, fresh, and bursting with flavor, this summer wrap recipe is ready to go in under 30 minutes.

Aiming to stay fit this summer? Skinny Beef Enchiladas are a great choice while still allowing you to enjoy your favorite Mexican cuisine. The corn tortillas are filled with lean ground beef, onion, garlic, and cheese, then topped with red enchilada sauce. They are amazing!

This creamy Butterfinger Pie is the best way to cool off on a summer day. It sets in under 4 hours, or you can make it ahead and let it chill in the fridge overnight. The result? A delicious, no-bake dessert made from crushed Butterfingers, cream cheese, and Cool Whip in a chocolate Oreo cookie crust. Everyone will love this pie!

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you! 

MONDAY

Chicken Bacon Ranch Lettuce Wraps

TUESDAY

Skinny Beef Enchiladas

WEDNESDAY

Lemon Garlic Steak Bites

THURSDAY

Sweet BBQ Beef Sandwiches

FRIDAY

Caprese Lasagna Roll Ups

SATURDAY

Kitchen’s Closed

SUNDAY

Sweet Fire Chicken (+ side of rice)

DESSERT

Butterfinger Pie

The post Menu Plan Monday #654 appeared first on Life In The Lofthouse.

If you love classic Rice Krispies Treats and traditional campfire s’mores, you’re going to fall head over heels for these S’mores Rice Krispies Treats. They have everything you love about the nostalgic summer dessert without needing a campfire. Every bite is loaded with buttery marshmallow goodness, crispy Rice Krispies, crunchy Golden Grahams cereal, and pieces of creamy milk chocolate. 

These easy no-bake treats come together in 30 minutes and are perfect for summer parties, backyard barbecues, potlucks, bake sales, after-school snacks, or whenever you’re craving something sweet. They’re ooey gooey and guaranteed to disappear fast!

Hosting a summer party? Find more no-bake desserts and easy treats here.

S’MORES RICE KRISPIES TREATS

These S’mores Rice Krispies Treats take everything you love about the classic campfire dessert and transform it into an easy dessert bar. Butter and marshmallows are melted together until smooth before being mixed with vanilla extract, Rice Krispies cereal, Golden Grahams cereal, extra mini marshmallows, and chopped Hershey’s milk chocolate bars.

 More marshmallows and chocolate are folded in at the end for pockets of gooey goodness throughout every bite. After pressing the mixture into a baking dish, they’re topped with extra chocolate, cereal, and marshmallows for the perfect finishing touch.

Find my expert tips on how to make the best S’mores Rice Krispies Treats 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 These Easy S’mores Rice Krispies Treats

• Classic S’mores Flavor: All the delicious flavors of traditional s’mores in an easy, no-bake dessert.
• Quick & Easy: Ready in about 20 minutes with simple pantry ingredients.
• Perfect For Sharing: Great for parties, BBQs, birthdays, bake sales, holidays, and family gatherings.

Ingredients

• 7 Tablespoons salted butter
• 1 ½ bags (10-ounces, each) mini marshmallows, divided
• 2 teaspoons vanilla extract
• 3 cups Rice Krispies cereal
• 3 cups Golden Grahams cereal
• 3 Hershey’s milk chocolate bars (1.55-ounces, each), broken into pieces

Instructions

Line a 9×9-inch baking dish with parchment paper and grease paper with non-stick spray or butter. Set aside.

In a large saucepan, combine the butter and one of the 10-ounce packages of mini marshmallows. Cook over medium-low heat, stirring frequently, until the marshmallows are melted, and the mixture is smooth and combined. Stir in the vanilla extract. 

Remove the saucepan from the heat and add the Rice Krispies, Golden Grahams, and 1 cup of the mini marshmallows. Stir until the cereal is evenly coated with the melted marshmallow mixture.

Gently fold in 1 more cup of mini marshmallows and the chocolate pieces, reserving a handful of chocolate pieces for the topping.

Press the mixture evenly into the prepared baking dish. Sprinkle the reserved chocolate pieces over the top, along with a few extra Golden Graham cereal pieces and mini marshmallows, if desired.

Allow the treats to cool completely before cutting into small squares. Enjoy!

Servings

Yields 12 to 16 treats

Storage

Store S’mores Rice Krispies Treats in an airtight container at room temperature for up to 3 days. Place parchment paper between layers if stacking to keep them from sticking together.

Holly’s Tips for the Best S’mores Rice Krispies Treats

• Use Fresh Marshmallows: Fresh marshmallows melt more smoothly and create softer, chewier treats.
• Cook Over Low Heat: Avoid overheating the marshmallows. Cooking them over medium-low heat keeps the treats soft instead of tough.
• Don’t Over-mix: Stir just until the cereal is coated to keep the cereal crisp and prevent crushing it.
• Fold In Extra Marshmallows Last: Adding marshmallows at the end creates soft, gooey pockets throughout the bars instead of melting completely.
• Press Gently: Lightly press the mixture into the pan using a buttered spatula or wax paper. Pressing too firmly can make the treats dense.
• Let Them Cool Completely: Give the bars time to set before slicing for clean squares.

Frequently Asked Questions

• Can I make S’mores Rice Krispies Treats ahead of time? Yes! They’re a great make-ahead dessert and can be prepared one to two days in advance. Store them tightly covered at room temperature until ready to serve.

• Can I use regular marshmallows instead of mini marshmallows? Absolutely. Simply substitute an equal weight of regular marshmallows. Mini marshmallows melt a little faster and are easier to fold into the mixture.

• Why are my Rice Krispies Treats hard? Overheating the marshmallows or firmly packing the mixture into the pan are the two biggest reasons Rice Krispies Treats become hard. Use low heat and gently press the mixture into the baking dish.

• Can I use chocolate chips instead of Hershey’s bars? You can, but chopped Hershey’s chocolate bars create the classic s’mores flavor and melt into the treats much better than chocolate chips.

• Can I add graham cracker crumbs? Definitely! Sprinkle graham cracker crumbs over the top or mix a few tablespoons into the cereal mixture for even more graham cracker flavor.

Similar Recipes

Craving another fun cereal treat? Try my Scotcheroos for another family-favorite no-bake dessert.

Love marshmallow treats? These Golden Grahams S’mores Bars are always a crowd-pleaser.

Looking for more summer desserts? Don’t miss my S’mores Cups, S’mores Crescent Rolls, and Brownie Batter Dip.

Have You Made These S’mores Rice Krispies Treats?

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

Print

S’mores Rice Krispies Treats

S'mores Rice Krispies Treats are loaded with gooey marshmallows, Rice Krispies and Golden Grahams cereals, and milk chocolate for the ultimate no-bake dessert!

Prep Time 30 minutes minutes

Ingredients

• 7 Tablespoons salted butter
• 1 ½ bags (10-ounces, each) mini marshmallows divided
• 2 teaspoons vanilla extract
• 3 cups Rice Krispies cereal
• 3 cups Golden Grahams cereal
• 3 Hershey's milk chocolate bars (1.55-ounces, each) broken into pieces

Instructions

• Line a 9×9-inch baking dish with parchment paper and grease paper with non-stick spray or butter. Set aside.
• In a large saucepan, combine the butter and one of the 10-ounce packages of mini marshmallows. Cook over medium-low heat, stirring frequently, until the marshmallows are melted, and the mixture is smooth and combined. Stir in the vanilla extract. 
• Remove the saucepan from the heat and add the Rice Krispies, Golden Grahams, and 1 cup of the mini marshmallows. Stir until the cereal is evenly coated with the melted marshmallow mixture.
• Gently fold in 1 more cup of mini marshmallows and the chocolate pieces while reserving a handful of chocolate pieces for the topping.
• Press the mixture evenly into the prepared baking dish. Sprinkle the reserved chocolate pieces over the top, along with a few extra Golden Graham cereal pieces and mini marshmallows, if desired.
• Allow the treats to cool completely before cutting into small squares. Enjoy!

Notes

Yields: 12 to 16 treats

The post S’mores Rice Krispies Treats appeared first on Life In The Lofthouse.

Menu Plan Monday is back to simplify your week with fresh dinner ideas, plus two sweet treats to beat the summer heat. This lineup is packed full of tasty recipes, and since we have a very special holiday to celebrate, I’m sharing not just one, but two desserts in honor of National Ice Cream Day. Trust me, you don’t want to miss out on this menu!

Some of my favorite weeknight meals are the ones made in just one pan. These Sheet Pan Steak Fajitas hit the spot every time, featuring flank steak, fresh bell peppers, onions, and the best seasonings, all sizzling to perfection. Not to mention the leftovers taste great the next day!

If you love French bread, you won’t want to miss this BBQ Chicken French Bread Pizza! Just imagine a fluffy French loaf piled high with your favorite BBQ pizza toppings: tender chicken, zesty barbecue sauce, and gooey mozzarella cheese, then baked to perfection. The best part is it’s ready to go in under 30 minutes. It’s a weeknight dinner win!

In honor of National Ice Cream Day, we’re going all out with not one, but two irresistible recipes: my Easy Strawberry Cheesecake Ice Cream and Oreo Ice Cream Cake. If you’re a fan of fruity flavors or can’t resist cheesecake, the strawberry cheesecake ice cream is your perfect match.

For chocolate ice cream lovers, the Oreo Ice Cream Cake is rich, creamy, and layered with cookies and cream ice cream. No matter which one you choose, both are guaranteed to cool you off and satisfy your sweet tooth!

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you! 

MONDAY

Chicken Caesar Sandwiches

TUESDAY

Shrimp Taco Bites

WEDNESDAY

Asian Chicken Salad

THURSDAY

Sheet Pan Steak Fajitas

FRIDAY

BBQ Chicken French Bread Pizza

SATURDAY

Leftovers

SUNDAY

Crispy Baked Lemon Chicken

DESSERT

Happy National Ice Cream Day!

Easy Strawberry Cheesecake Ice Cream

Oreo Ice Cream Cake

The post Menu Plan Monday #653 appeared first on Life In The Lofthouse.

Looking for a crowd-pleasing chicken recipe to throw on the grill? These Bang Bang Chicken Skewers are guaranteed to become a family favorite. Tender pieces of chicken breast are seasoned with paprika, garlic powder, salt, and pepper, then brushed with a creamy homemade bang bang sauce made with mayonnaise, Thai sweet chili sauce, and Sriracha. As the skewers grill, the sauce caramelizes slightly, creating juicy chicken with an irresistible sweet, smoky, and spicy flavor.

BANG BANG CHICKEN SKEWERS

These Bang Bang Chicken Skewers are incredibly simple to make and loaded with restaurant-quality flavor. After threading the seasoned chicken onto skewers, they’re brushed generously with homemade bang bang sauce before being grilled until perfectly juicy and lightly charred. Served with extra bang bang sauce for dipping, these skewers make an easy appetizer, delicious weeknight dinner, or the perfect addition to your next backyard barbecue.

Find my expert tips on how to make the best homemade Bang Bang Chicken Skewers 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 Bang Bang Chicken Skewers Recipe:

• Easy-To-Make: With simple pantry spices and a quick homemade sauce, these chicken skewers come together with very little prep.

• Juicy & Flavorful: Brushing the chicken with bang bang sauce before grilling helps create juicy, tender chicken packed with sweet, savory, and spicy flavor.

• Perfect For Grilling Season: Whether you’re hosting a summer cookout, celebrating Father’s Day, or making an easy weeknight dinner, these grilled chicken skewers are always a hit.

• Better Than Restaurant Quality: Skip takeout and enjoy homemade Bang Bang Chicken Skewers that are just as flavorful and even more satisfying.

• Customizable: Adjust the amount of Sriracha to make the sauce as mild or as spicy as your family prefers.

Ingredients

Chicken

• 2 pounds boneless, skinless chicken breasts, cut into 1-inch pieces
• 1 Tablespoon avocado oil (or any neutral oil)
• 1 Tablespoon Thai sweet chili sauce
• 1½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper

Bang Bang Sauce

• 1 cup mayonnaise
• ¾ cup Thai sweet chili sauce
• 1 Tablespoon Sriracha hot chili sauce (adjust according to your preferred spice level)

Instructions

In a large bowl, combine the chicken pieces, avocado oil, Thai sweet chili sauce, smoked paprika, garlic powder, kosher salt, and black pepper. Toss until all of the chicken pieces are evenly coated.

Thread 6 to 7 pieces of chicken onto each skewer. (Using 2 pounds of chicken, you’ll have about 8 skewers.) Place the assembled skewers onto a large baking sheet.

Important* If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the chicken so the skewers don’t catch on fire when cooking.

Bang Bang Sauce

In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and creamy.

Transfer about half of the bang bang sauce to a separate bowl and reserve it for serving.

Brush the remaining sauce generously over the chicken skewers, making sure to coat all sides and in between each piece of chicken.

Preheat the grill to medium heat. (You want to keep the heat on the medium heat so the sauce doesn’t burn.) Grill the skewers for about 4 to 5 minutes per side, or until the chicken reaches an internal temperature of 165°F.

Transfer the cooked skewers to a clean serving platter and serve warm with the reserved bang bang sauce for dipping. Enjoy!

Servings

Yields 8 skewers. Serves around 6 to 8.

Storage and Reheating

Allow the Bang Bang Chicken Skewers to cool completely before storing. Remove the chicken from the skewers and transfer it to an airtight container. Refrigerate for up to 4 days.

Reheat in the microwave, in a skillet over medium heat, or in a 350°F oven until warmed through. Store the extra bang bang sauce separately in the refrigerator for up to 5 days. To freeze, place the cooked chicken in a freezer-safe container for up to 3 months. Thaw overnight in the refrigerator before reheating. Do not leave cooked chicken at room temperature for longer than 2 hours.

Holly’s Tips for the Best Bang Bang Chicken Skewers:

• Cut Even Pieces: Cut the chicken into similar-sized 1-inch cubes so everything cooks evenly on the grill.
• Reserve Sauce Before Brushing: Always set aside half of the bang bang sauce before dipping the cooked chicken in it. This keeps the dipping sauce fresh and safe to serve.
• Use a Meat Thermometer: Chicken is fully cooked when it reaches an internal temperature of 165°F. This helps prevent overcooking and keeps the chicken juicy.
• Soak Wooden Skewers: If using wooden skewers, soak them in water for at least 30 minutes before grilling to help prevent burning.
• Make It Your Own: Add more Sriracha for extra heat, or sprinkle the finished skewers with sliced green onions, sesame seeds, or chopped cilantro for even more flavor and color.

Frequently Asked Questions

Similar Recipes

Craving something a little similar? Try my Garlic Parmesan Chicken Kebabs. They are so good!

Wanting something a little different? Make these Grilled Steak Kebabs!

Looking for more summer grilling recipes? Make these highly-rated recipes next: Grilled Lemon Chicken, Rosemary Ranch Chicken and Grilled Hot Honey Shrimp Skewers.

Have you made these Bang Bang Chicken Skewers?

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

Print

Bang Bang Chicken Skewers

Bang Bang Chicken Skewers are loaded with juicy grilled chicken coated in a creamy, sweet, and slightly spicy homemade bang bang sauce.

Prep Time 30 minutes minutes

Cook Time 10 minutes minutes

Ingredients

Chicken

• 2 pounds boneless, skinless chicken breasts cut into 1-inch pieces
• 1 Tablespoon avocado oil (or any neutral oil)
• 1 Tablespoon Thai sweet chili sauce
• 1 ½ teaspoons paprika
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon black pepper
• 8 metal or wooden* skewers

Bang Bang Sauce

• 1 cup mayonnaise
• 3/4 cup Thai sweet chili sauce
• 1 Tablespoon Sriracha hot chili sauce (adjust according to your preferred spice level)

Instructions

Chicken

• In a large bowl, combine the chicken pieces, avocado oil, Thai sweet chili sauce, smoked paprika, garlic powder, kosher salt, and black pepper. Toss until all of the chicken pieces are evenly coated.
• Thread 6 to 7 pieces of chicken onto each skewer. (Using 2 pounds of chicken, you'll have about 8 skewers.) Place the assembled skewers onto a large baking sheet.
• Important* If using wooden skewers, be sure to soak them in water for at least 30 minutes before threading the chicken so the skewers don't catch on fire when cooking.

Bang Bang Sauce

• In a medium bowl, whisk together the mayonnaise, Thai sweet chili sauce, and Sriracha until smooth and creamy.
• Transfer about half of the bang bang sauce to a separate bowl and reserve it for serving. Brush the remaining sauce generously over the chicken skewers, making sure to coat all sides and in between each piece of chicken.
• Preheat the grill to medium heat. (You want to keep the heat on the medium heat so the sauce doesn't burn.) Grill the skewers for about 4 to 5 minutes per side, or until the chicken reaches an internal temperature of 165°F.
• Transfer the cooked skewers to a clean serving platter and serve warm with the reserved bang bang sauce for dipping. Enjoy!

Notes

Yields: 8 skewers

Serves: 6 to 8

 

The post Bang Bang Chicken Skewers appeared first on Life In The Lofthouse.

This week’s Menu Plan Monday is packed with everything from tropical flavors to a Mexican staple and an authentic Italian dish. It has a little bit of everything for everyone, which is just the way we like it!

Looking to stay fit this summer? My Hawaiian Chicken Meal Prep Bowls are piled high with barbecue chicken, fresh bell peppers, pineapple, red onion, and zucchini noodles. Not only do they taste like summer, but they are so convenient for meal-prepping, quick lunches, and dinners! 

Dreaming of a summer getaway? Bring Italy to your kitchen with my Margherita Flatbread Pizza. Each slice is generously topped with Roma tomatoes, fresh basil, mozzarella cheese, and a hint of garlic. Don’t forget to make my Creamy Ranch Dressing for the ultimate family pizza night.

This No Churn Chocolate Brownie Ice Cream is one of my favorite ice cream recipes of all time. It’s ultra-creamy and packed with fudgy brownie chunks. The best part is that you do not need an ice cream maker! If you love homemade ice cream sundaes, this is a great recipe to have in your summer rotation.

From my kitchen to yours! -Holly xo

Do you enjoy my recipes? I would be thrilled if you wrote a review on a recipe you love—it helps me (and other foodies) so much. Thank you!

MONDAY

Hawaiian Chicken Meal Prep Bowls

TUESDAY

Ground Beef Enchiladas

WEDNESDAY

Garlic Herb Shrimp

THURSDAY

Sheet Pan Meatloaf Dinner

FRIDAY

Margherita Flatbread Pizza

SATURDAY

Leftovers

SUNDAY

Crispy Honey Butter Chicken Tenders

DESSERT

No Churn Chocolate Brownie Ice Cream

The post Menu Plan Monday #652 appeared first on Life In The Lofthouse.

Meet the new star salad that will become a staple at all of your summer celebrations: Red, White, and Blue Fruit Salad. This colorful fruit salad is as beautiful as it is delicious. Fresh, juicy strawberries, sweet blueberries, and crisp apples create the classic red, white, and blue color combination, while a bright citrus dressing made with fresh lemon and orange adds a refreshing burst of flavor. Made with Memorial Day, Fourth of July, Labor Day, and Pioneer Day parties in mind, this festive side dish will please everyone. It pairs well with grilled mains and other summer sides.

Hosting a party? Find more popular sides and desserts here!

RED, WHITE, AND BLUE FRUIT SALAD

This patriotic fruit salad couldn’t be any simpler to prepare, making it an excellent choice for a last-minute party dish. Plus, the mini-star shapes are perfect for a star-spangled party spread! This easy fruit salad is made by combining fresh strawberries, blueberries, and Honeycrisp apples. The apples are soaked in lemon water to prevent browning, then added to the berries. A simple dressing of fresh orange juice, orange zest, brown sugar, and a pinch of salt is whisked together and drizzled over the fruit before gently tossing to combine. Serve immediately or chill until ready to enjoy.

Find my expert tips on how to make simple red, white, and blue fruit 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 Easy Red, White, and Blue Fruit Salad Recipe:

• Fresh & Sweet: The fresh fruits offer a refreshing and light side to other heavy dishes in the summer.
• Patriotic Side Dish: Make it for backyard barbecues, picnics, and potlucks to celebrate the 4th of July and American holidays.
• Great For Any Occasion: Serve it all summer long, even when it isn’t a holiday. This fruit salad pairs well with everything.

Ingredients

Fruit Salad

• 1-pound strawberries
• 1-pint blueberries
• 3 Honey Crisp apples
• 1 Tablespoon of fresh lemon juice mixed with 1 cup of water (for submerging apple slices to prevent browning)

Dressing

• 1 Tablespoon orange juice (fresh from an orange)
• 1 teaspoon orange zest
• 1 Tablespoon light brown sugar
• pinch of salt

Instructions

For The Fruit Salad

Remove the stems from the strawberries and cut them into bite-sized pieces (about 4 pieces per strawberry). Place the strawberries in a large serving bowl.

Add the blueberries to the bowl with the strawberries.
Wash and core the Honeycrisp apples, then slice them into approximately ¼-inch-thick slices.

Place the apple slices in the bowl of lemon water to prevent the apples from browning. When ready to serve, remove the apple slices from the lemon water. Pat dry. Then use a small star-shaped cookie cutter to cut stars from the apple slices. Add the apple stars to the fruit mixture.

For The Dressing

Whisk together the orange juice, orange zest, brown sugar, and a pinch of salt in a small bowl until well combined.

Drizzle the dressing over the fruit and gently toss to coat. Serve immediately, or chill until ready to serve. Enjoy!

Servings

Serves 4 to 6

Storage

Store the fruit salad in an airtight container in the refrigerator for up to 2 days. For best results, keep the dressing separate and add the apple stars just before serving to maintain their texture and color.

Holly’s Tips for The Best Red, White, and Blue Fruit Salad:

• Use Fresh, High-Quality Fruit: For the sweetest and most flavorful red, white, and blue fruit salad, select ripe strawberries, firm Honeycrisp apples, and plump blueberries. Fresh, in-season fruit provides the best texture and natural sweetness.
• Use A Star Cookie Cutter: A mini star-shaped cookie cutter creates festive apple stars that make this patriotic fruit salad perfect for Memorial Day, the Fourth of July, and Labor Day celebrations.
• Make The Dressing Ahead: The orange dressing can be prepared up to 24 hours in advance and stored in the refrigerator. Give it a quick whisk before drizzling over the fruit.
• Add Dressing Just Before Serving: For the freshest texture, toss the fruit with the citrus dressing shortly before serving. This keeps the berries firm and prevents excess juices from accumulating in the bowl.
• Best Served Chilled: Serve this summer fruit salad cold for the most refreshing flavor. Refrigerate for at least 1 hour before serving, if time allows.
• Customizable: While the classic red, white, and blue combination is perfect for patriotic holidays, you can also add raspberries, watermelon, pears, or bananas for extra variety.

Frequently Asked Questions:

Similar Recipes

Craving something similar? Try my Summer Fruit Salad.

Wanting something a little different? This Red, White, and Blue Berry Trifle is a beautifully layered patriotic dessert!

Looking for more festive 4th of July recipes? No party is complete without The Best Ever Cheeseburgers, Pudding Pops, and Easy Berry Crisp.

Have you made this Red, White, and Blue Fruit Salad recipe?

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

Print

Red, White and Blue Fruit Salad

This Red, White and Blue Fruit Salad is loaded with fresh strawberries, crisp apples, and juicy blueberries tossed in a sweet orange dressing. It's a refreshing, patriotic side dish that's perfect for BBQs, picnics and all your favorite summer celebrations!

Prep Time 20 minutes minutes

Ingredients

Fruit Salad

• 1 pound fresh strawberries
• 1 pint fresh blueberries
• 3 Honey Crisp apples
• 1 Tablespoon of fresh lemon juice mixed with 1 cup of water (for submerging apple slices to prevent browning)

Dressing

• 1 Tablespoon orange juice (fresh from an orange)
• 1 teaspoon orange zest
• 1 Tablespoon light brown sugar
• pinch of salt

Instructions

For The Fruit Salad

• Remove the stems from the strawberries and cut them into bite-sized pieces (about 4 pieces per strawberry). Place the strawberries in a large serving bowl.
• Add the blueberries to the bowl with the strawberries. Wash and core the Honeycrisp apples, then slice them into approximately ¼-inch-thick slices.
• Place the apple slices in the bowl of lemon water to prevent the apples from browning. When ready to serve, remove the apple slices from the lemon water. Pat dry. Then use a small star-shaped cookie cutter to cut stars from the apple slices. Add the apple stars to the fruit mixture.

Dressing

• Whisk together the orange juice, orange zest, brown sugar, and a pinch of salt in a small bowl until well combined.
• Drizzle the dressing over the fruit and gently toss to coat. Serve immediately, or chill until ready to serve. Enjoy!

Notes

Serves 4 to 6

The post Red, White and Blue Fruit Salad appeared first on Life In The Lofthouse.

Planning your Fourth of July party menu? This Menu Plan Monday has everything you need to celebrate the big day. These favorites are some of my tried-and-true recipes that I pull out every year to make the most out of our celebration. Plus, don’t miss the 3-ingredient ice cream at the end. Have a safe and happy Fourth of July, everyone!

Brighten your plate with Grilled Lemon Chicken. My favorite part about this dish is that you can make it as light or as indulgent as you want, depending on your choice of sides. We love to pair it with corn, grilled vegetable skewers, rice, or fries. 

It’s not truly summer without The Best Ever Cheeseburgers. I swear by this recipe; it delivers the most juicy burgers every single time. Plus, the special guide inside will walk you through every step to create a burger that’s nothing short of perfection!

My easy Fudge Ripple Ice Cream is the best make-ahead dessert for Independence Day. It only requires 3 ingredients! Let it chill in the freezer overnight, or hours before your party, for the easiest, most creamy, and delicious ice cream. Serve it with your favorite sprinkles and toppings while you watch fireworks with friends and family.

4TH OF JULY PARTY MENU

Grilled Lemon Chicken

The Best Ever Cheeseburgers

Bacon Ranch Pasta Salad

Hawaiian Steak Kebabs

Mexican Street Corn Chicken Pasta Salad

Berry Cheesecake Salad

Tri Color Pasta Salad

Easy Fudge Ripple Ice Cream

Party Punch

The post Menu Plan Monday #651 appeared first on Life In The Lofthouse.