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  • Green Goddess Salad

    Green Goddess Salad

    Meet your new favorite veggie fix- Green Goddess salad! It’s packed with fresh lettuce, arugula, and spinach, tossed with green onions and the most flavorful Green Goddess salad dressing; creamy, savory goodness made with Greek yogurt, fresh herbs, and lemon!

    Who said salads had to be boring? They’re some of my favorite things to make, and you can dress them up to have the BEST flavor. A few more of my favorite salad recipes to try: Italian chopped salad, antipasto salad, or this classic wedge salad. This strawberry spinach salad and triple berry kale salad are also great if you’re wanting something fruity!

    Top-down view of Green Goddess salad in a speckled bowl.

    Green Goddess Salad Recipe

    Green Goddess dressing is one of my all-time favorite salad dressings. If you haven’t already tried it, you really need to. It will change your life! (Quick description: it’s made from Greek yogurt, chives, lemon, and other tasty herbs so it’s ultra creamy and flavorful.) I decided to pair it with some of my favorite greens to being you this scrumptious recipe today. It’s so good!!

    I know this Green Goddess salad may look simple, but trust me, it’s anything but! This salad is made with lettuce, arugula, and spinach, so you have the perfect mix of buttery and crisp veggies. I also added sliced cucumber and broccoli for some extra yummy texture. Toss it all in a creamy, zesty dressing and you have a winner! This vegetarian-friendly salad is one you’re going to want to throw together all the time. Even the carnivores in your family won’t be able to resist its tasty flavor. It’s so creamy, buttery, crunchy, and flavorful!

    What You’ll Need to Make It

    The beauty of homemade salads is that you can customize it however you like. Have leftover veggies in the fridge? Use ’em! See something you don’t like on this list? Feel free to omit it!

    • Butter Lettuce: For mild flavor and crunch.
    • Arugula: Adds a fresh, minty flavor to this mix of greens.
    • Baby Spinach: I LOVE baby spinach because it has the best soft texture! You can also use baby kale as a substitute if you prefer.
    • Diced Cucumbers: For a bit of added crunch.
    • Broccoli: Adds a fun texture to the Green Goddess salad.
    • Green Onions: I love adding chopped green onions for an extra pop of flavor. You can also use chives instead.
    • Salt and Pepper: Add to taste.
    • Green Goddess Dressing: This is what really makes the salad shine. You can find my full recipe here! It’s a delicious dressing to have on hand. Homemade dressing is always best, in my opinion (it’s also free of preservatives!) but you can use store-bought dressing as well.

    How to Make Green Goddess Salad

    It’s so simple! Simply toss everything together with the best dressing ever! Green Goddess salad is a great standalone lunch but also works as a side dish to serve alongside your favorite meals. The combo of fresh veggies and creamy dressing is too good to resist!

    1. Toss Veggies: In a large bowl add in your lettuce, arugula, spinach, cucumbers, broccoli, and green onions, then toss to mix.
    2. Add Green Goddess Dressing: Pour your green goddess dressing, or any dressing of your choice over the top, then tossing again to evenly distribute the dressing. Then add salt and pepper to taste.
    Salad dressing being poured over various greens.

    Tips and Variations

    This Green Goddess salad is super straightforward to make, but here are a couple of extra tips! This salad recipe has quickly become one of my favorites, and I know you will love it just as much!

    • Don’t Skip the Dressing: This salad can be customized in almost any way you would like, usually what makes a green goddess salad is the fact that it is a salad with the green goddess dressing. This is my variation but you can add or remove any of the ingredients, sticking with green-colored ingredients to continue the theme!
    • Make it Vegan: The only thing that keeps this recipe from being vegan is the Greek yogurt in the dressing. Swap that out for dairy-free yogurt and you’re gold!
    • Add Protein: To add some protein to this salad, feel free to throw in some shredded chicken. Tofu is another great option to keep it vegetarian! You can also add in things like hard-boiled eggs or grilled chicken breast.

    Storing Leftovers

    If you plan on making this salad ahead of time, I recommend storing the salad and dressing separately so the greens don’t wilt.

    • In the Refrigerator: Enjoy salad fresh or keep refrigerated in an airtight container for up to 2 days. The green goddess dressing can be kept on its own in an airtight container in the fridge for up to a week.

    Top-down view of fresh vegetables.

    More Delicious Salad Recipes

    No dinner is complete without a tasty salad! Get your daily dose of veggies with a few more of these delicious recipes. They’re the perfect addition to any meal. You can also eat them on their own, they’re that scrumptious! Find more salad recipes here.

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    Green Goddess Salad

    Meet your new favorite veggie fix- Green Goddess salad! It’s packed with fresh lettuce, arugula, and spinach, tossed with green onions and the most flavorful Green Goddess dressing.
    Course Salad, Side Dish
    Cuisine American
    Keyword green goddess salad, green goddess salad recipe
    Prep Time 20 minutes
    Total Time 20 minutes
    Servings 4
    Calories 185kcal
    Author Alyssa Rivers

    Ingredients

    • 2 cups butter lettuce thinly sliced
    • 1 cup arugula thinly sliced
    • 1 cup baby spinach thinly sliced
    • 2 cucumbers diced
    • 1 head broccoli chopped
    • ¼ cup chopped green onions
    • Salt and pepper to taste
    • Green Goddess Dressing

    Instructions

    • In a large bowl add in your lettuce, arugula, spinach, cucumbers, broccoli, and green onions, toss to mix.
    • Pour your green goddess dressing, or any dressing of your choice over the top, tossing again to evenly distribute the dressing. Add salt and pepper to taste.

    Nutrition

    Calories: 185kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 368mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1830IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 1mg
  • Lucky Charms Treats

    Lucky Charms Treats

    These Lucky Charms treats are a fun twist on the classic rice krispie treat and are every bit as magically delicious as you could imagine! They are sweet, but not too sweet to keep coming back for seconds and even thirds. They are a colorful and quick treat perfect for every occasion.

    I just love a good bar. Sometimes I don’t want to go through the hassle of frosting a bunch of cupcakes, or scooping up a bunch of cookie batter. Bars are a quick and easy dessert that always please a crowd. If you want some great bar recipes, you’ve got to try these amazing Cherry Pie Bars, these delicious Neiman Marcus Bars, and these Salted Caramel Butter Bars.

    Lucky charms treats cut into bars on top of parchment paper.

    Lucky Charms Rice Crispy Treats

    If you are all out of ideas for a fun new dessert, then I have just the thing for you. These Lucky Charms treats are so unique and absolutely delicious, they just might be your new go-to recipe. They are just like a rice krispie treat but with more fun and flavor! You make them in the same way, by melting down marshmallows in a pot and tossing the cereal in it until it’s a sticky sugary delicious mess. The best part about these bars is they are a no-bake recipe that is so easy to make, but everyone will be talking about them because they are unique and different!

    I absolutely love scotcheroos, they are one of my all-time guilty pleasures. My kids, not so much. Which unfortunately means if I make a batch, I end up eating them all (tastes amazing but makes me feel not so amazing). If I want a quick and easy dessert, and we are all tired out on brownies, then these Lucky Charm treats are my bestie. I love taking them to my kid’s school parties and pot lucks. They are always gone in a flash!

    Ingredients

    It doesn’t get easier than this everyone. Lucky Charms treats are the heaven sent dessert because you can just pull everything out from your pantry and put them together in 10 minutes. You can even use colorful mini marshmallows to add more magic to these rice krispie treats. You can also add anything else you like that you think would be yummy in this recipe, like white chocolate chips or salted pretzels. Find the measurements below in the recipe card.

    • Butter: This is one of the only times that I use salted butter. This recipe is super sweet, so salt goes a long ways to help balance out the sweet flavors. If you want to use unsalted butter, add about 1 tsp of salt.
    • Mini Marshmallows: These are what make the magic happen. If you want a more colorful treat, grab the rainbow marshmallows.
    • Vanilla Extract: This adds a little more depth of flavor, and helps to bring out more flavors than just sweetness.
    • Lucky Charms Cereal: This is where the magic happens. Instead of rice crispy treats, you will use lucky charms.
    Process photos showing how to melt the butter and marshmallows, then add the cereal.

    Lucky Charms Marshmallow Treats Recipe

    Just melt butter, add marshmallows, then lucky charms and you’ve got the best Lucky Charms treats around. You will need a baking dish to press the treats into. I like this one with a lid for easy storage afterward. I like to use a rubber spatula because the mixture will still be quite hot. You could even pick up a granola bar mold from the store and make delicious cereal bars that are perfect for snacking!

    1. Prep: Line a 9×9 pan with parchment paper. Lightly grease the parchment paper and set aside.
    2. Melt Marshmallows: In a large pot, add the butter and cook over medium heat until melted. Add all but 1 cup of the marshmallows and continue to cook until melted, stirring constantly.
    3. Add Vanilla and Cereal: Once melted, remove from the heat and stir in the vanilla extract. Stir in the cereal and remaining cup of marshmallows.
    4. Put in Pan: Pour the mixture into the prepared pan and gently press down.
    5. Enjoy: Let the treats cool completely before removing from the pan to cut and serve.
    An overhead view of the lucky charms treats.

    Tips for Making Lucky Charms Treats

    There is really nothing to this Lucky Charms treats recipe. You can’t get it wrong! Here are a few ideas to make this recipe your own.

    • Low Heat: Keep the heat at medium or lower. If you cook the marshmallows on high heat they will melt faster, but they will heat up too much and you will end up with hard treats that are difficult to bite into. 
    • Add Color: For added fun use the colored mini marshmallows instead of the classic white ones. 
    • Don’t Press Hard: Press GENTLY when adding the mixture to the pan. This will help the treats be light and chewy instead of dense and hard. You can spray a little cooking spray on your hands to prevent the marshmallow from sticking when you press them in.

    A hand pulling apart the cereal bars.

    Storing Leftovers

    Oh how I love you Lucky Charms treats. You make such great leftovers! They will store for almost a week without getting hard as long as you do it right. Here’s how to store leftovers.

    • On the Counter: Leftover Lucky Charms treats are best stored at room temperature in an airtight container. They will keep for 3-5 days before beginning to get stale.

    More No-Bake Desserts

    If you’ve come looking for some quick and easy desserts, you’re in the right place! I’ve perfected the last minute dessert recipes because I always seem to be running behind. Here are some of my favorite no-bake desserts that are always a hit!

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    Lucky Charm Treats

    These Lucky Charms treats are a fun twist on the classic rice krispie treat and are every bit as magically delicious as you could imagine! They are sweet, but not too sweet to keep coming back for seconds and even thirds. They are a colorful and quick treat perfect for every occasion.
    Course Dessert
    Cuisine American
    Keyword lucky charms treats, no bake dessert, rice krispie treat recipes
    Prep Time 10 minutes
    Cook Time 0 minutes
    Cool Time 1 hour
    Total Time 1 hour 10 minutes
    Servings 9 Lucky Charms Treats
    Calories 237kcal
    Author Alyssa Rivers

    Ingredients

    • 4 tablespoons salted butter
    • 10 ounce bag of mini marshmallows divided
    • 1 teaspoon vanilla extract
    • 6 cups Lucky Charms Cereal

    Instructions

    • Line a 9×9 pan with parchment paper. Lightly grease the parchment paper and set aside.
    • In a large pot, add the butter and cook over medium heat until melted. Add all but 1 cup of the marshmallows and continue to cook until melted, stirring constantly.
    • Once melted, remove from the heat and stir in the vanilla extract. Stir in the cereal and remaining cup of marshmallows.
    • Pour the mixture into the prepared pan and gently press down.
    • Let the treats cool completely before removing from the pan to cut and serve.

    Nutrition

    Calories: 237kcal | Carbohydrates: 45g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 221mg | Potassium: 57mg | Fiber: 1g | Sugar: 27g | Vitamin A: 833IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 5mg
  • Chocolate Bread

    Chocolate Bread

    This bread is every chocolate lover’s dream! Moist and soft with deep chocolatey flavor, you won’t be able to stop at one slice!

    Homemade sweet breads are my absolute favorite. A few of my other go-to recipes are this award-winning banana bread, chocolate chip zucchini bread, and cinnamon swirl bread! You’ve got to try them all!

    Hero image of chocolate bread cut into slices.

    Easy Chocolate Bread Recipe

    Who needs a bakery when you can make your own chocolate sweet bread at home? This chocolate bread is honestly one of the best desserts I’ve made recently. If you love all things chocolate, this is the recipe for you! Not only is this chocolate bread the most delicious thing on the planet, but it’s also surprisingly easy to make. This is a sweet bread similar to zucchini or banana bread, so all you have to do is mix up your ingredients and pop it in the oven!

    The flavor of this bread is sublime. Each bite tastes like rich, dark chocolate heaven! Paired with how moist and soft the bread itself is, you’re going to want to finish the whole loaf by yourself. Honestly, it tastes great on its own but you can also serve it warm with a little butter on top! It’s the perfect dessert but also works for breakfast or a quick snack! This chocolatey delight is always a hit whenever I make it for my family. I know yours will love it just as much!

    Ingredients Needed

    This easy chocolate bread uses a lot of standard baking ingredients. I’m sure you’ll have most of them on hand! My one tip here is to make sure you’re using high-quality cocoa powder and chocolate chips. It makes all the difference in the flavor of this bread!

    • Dutch-Process Cocoa: This is a type of cocoa powder that has been alkalized to make it less acidic. This way, it has a more mellow flavor. It gives the chocolate bread a rich, deep chocolate flavor and color.
    • All-Purpose Flour: Provides the structure and texture for the chocolate bread.
    • Dark Brown Sugar and Granulated Sugar: These two types of sugar add sweetness and moisture to the chocolate bread. They also help to create a slightly crispy crust on the outside.
    • Baking Powder and Baking Soda: These ingredients work together to make the bread rise and become light and fluffy.
    • Salt: Just a pinch to enhance the flavor of the bread.
    • Buttermilk: Helps to tenderize the chocolate bread.
    • Eggs: Eggs provide structure and moisture to the chocolate bread, and also help it to rise. I used room temperature eggs so they mix into the batter smoothly.
    • Vegetable Oil: Keeps the chocolate bread moist and tender!
    • Vanilla Extract: Vanilla adds flavor to the bread and complements the chocolate.
    • Semi-Sweet Chocolate Chips: Chocolate chips are added to the batter to provide pockets of melty goodness throughout the bread. The divided portion is sprinkled on top of the batter before baking to create a delicious chocolatey crust. I used semi-sweet chocolate chips, but you can also use milk or dark chocolate chips.

    How to Make Chocolate Sweet Bread

    Break out your loaf pan, it’s time to make some delicious chocolate bread! This bread is beyond easy to make. Just mix up all of the ingredients and pop it in the oven for an hour! I know it may be tempting to open the oven door to check on it while it bakes, but this will let all of the heat out. Trust me, it’s well worth the wait!

    1. Preheat Oven, Prep Pan: Preheat the oven to 350 degrees Fahrenheit. Then spray a 9×5 bread pan with cooking spray and set aside.
    2. Dry Ingredients: In a large bowl, whisk together the cocoa, flour, both sugars, baking powder, baking soda, and salt.
    3. Add Wet Ingredients: Add the buttermilk, eggs, oil, and vanilla. Then mix until combined. Fold in ½ cup of the chocolate chips.
    4. Transfer to Pan: Pour the batter into the prepared pan and then top with the remaining ¼ cup of chocolate chips.
    5. Bake: Bake for 55-60 minutes, until a toothpick comes out clean from the center.
    6. Cool and Serve: Let chocolate bread cool completely before slicing.
    4-photo collage of batter being prepared.

    Extra Tips

    To make sure your chocolate bread turns out perfectly, I’ve added a few tips and variations for you! You’re going to absolutely love this bread. If sweet breads are your thing, another great recipe to try out next is this chocolate zucchini bread!

    • Cocoa Powder: Be sure to use Dutch process cocoa powder. You can use regular cocoa powder, but the flavor and color will be quite a bit lighter and not as rich or full.
    • Add Nuts: Nuts and chocolate are the perfect combo! Feel free to add in chopped walnuts, pecans, or slivered almonds.
    • Swap Chocolate Chips: You can omit the chocolate chips completely or switch them out for milk or white chocolate. I personally love adding chocolate chips because they add extra flavor and melty goodness.
    • Homemade Buttermilk: If you don’t have buttermilk on hand, make your own using this recipe here! It’s perfect for all of your baking needs.

    Top-down view of chocolate sweet bread.

    How Long Does Chocolate Bread Last?

    As long as it’s stored properly, chocolate bread should stay soft, moist, and absolutely delicious throughout the week. It’s the perfect snack to have when you’re craving something sweet!

    • At Room Temperature: Store in an airtight container for up to 5 days.
    • In the Freezer: Wrap in plastic wrap followed by foil. Then freeze for up to 2 months. Let come to room temperature before slicing.

    4 pieces of bread stacked on top of each other.

    More Delicious Sweet Bread Recipes

    Looking for more delicious sweet breads to sink your teeth into? I’ve rounded up a few more of my favorite recipes for you! They’re all super easy to whip up and make the perfect quick and easy dessert! Psst- they’re also great for taking to neighbors! No one can deny a fresh loaf of bread. You’ll be the talk of the neighborhood! For more inspiration, find my full list of bread recipes here.

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    Chocolate Bread

    This bread is every chocolate lover’s dream! Moist and soft with deep chocolatey flavor, you won’t be able to stop at one slice!
    Course Bread, Breakfast, Dessert
    Cuisine American
    Keyword chocolate bread, chocolate loaf, chocolate sweet bread
    Prep Time 20 minutes
    Cook Time 1 hour
    Total Time 1 hour 20 minutes
    Servings 1 Loaf Cake
    Calories 2519kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup dutch process cocoa
    • 1 ¾ cups all purpose flour
    • 6 tablespoons dark brown sugar
    • 6 tablespoons granulated sugar
    • 1 ½ teaspoons baking powder
    • ¾ teaspoon baking soda
    • ¼ teaspoon salt
    • 1 cup buttermilk
    • 2 large eggs room temperature
    • ½ cup vegetable oil
    • 1 teaspoon vanilla extract
    • ¾ cup semi sweet chocolate chips divided

    Instructions

    • Preheat the oven to 350 degrees Fahrenheit. Spray a 9×5 bread pan with cooking spray and set aside.
    • In a large bowl, whisk together the cocoa, flour, both sugars, baking powder, baking soda, and salt.
    • Add the buttermilk, eggs, oil, and vanilla. Mix until combined. Fold in ½ cup of the chocolate chips.
    • Pour the batter into the prepared pan and top with the remaining ¼ cup of chocolate chips.
    • Bake for 55-60 minutes, until a toothpick comes out clean from the center.
    • Let cool completely before slicing.

    Nutrition

    Calories: 2519kcal | Carbohydrates: 421g | Protein: 58g | Fat: 76g | Saturated Fat: 41g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 362mg | Sodium: 1833mg | Potassium: 2808mg | Fiber: 33g | Sugar: 205g | Vitamin A: 939IU | Calcium: 818mg | Iron: 27mg
  • Chicken Fajita Meal Prep Bowls

    Chicken Fajita Meal Prep Bowls

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    Whether you are trying to stick to a diet, eat out less, or just stop stressing about what to make for dinner, these Chicken Fajita Meal Prep Bowls are your answer! This recipe makes a flavorful and filling meal that is ready to go for the perfect work lunch or quick dinner.

    Mexican-inspired dishes are one of my favorites to make a lot of because I know the whole family will be happy with the flavors all week! It always reheats so well, and is something I honestly crave all the time. If you are like me, then you have to try these fun Mexican Pinwheels, this delicious Mexican Pasta Salad, and this crave-able Mexican Corn Chowder.

    Chicken fajita meal prep bowls with rice and peppers.

    Chicken Fajita Bowl Meal Prep

    We’ve all been there. It’s a crazy busy week and everyone is asking what’s for dinner. You’ve been going non-stop for 15 hours straight and you SERIOUSLY need a break. Enter meal prepping. We’ve all heard of it, and maybe tried it at one point. But the thing about meal prepping, is it needs to make your life EASIER, not more complicated. That’s why I love making these chicken fajita meal prep bowls. They are super simple to make, and only take a few extra minutes to portion out to have meals ready to go for the week. Use the calculator on the top right hand of the recipe card to double or triple the recipe for larger families.

    This is just a jumping off point for your meal prepping journey. This recipe is simple, but you can absolutely add more to it! What do you like with your fajitas? I know I love fresh salsa, and this blender salsa is ready in just minutes. I can’t help but crave some guacamole too. You can even switch up the flavor of the chicken by using taco seasoning instead of fajita seasoning. Get creative with the recipe, make it the way you want it!

    Ingredients

    These chicken fajita meal prep bowl is so convenient to have on hand! It’s also really simple to make. This is just the basic ingredients, other things I love to serve with it are extra vegetables, black beans, corn, and top it with sour cream. You can find tips for cooking the rice in the tip box below. You can find measurements below in the recipe card.

    • Olive Oil: This is for sauteeing the veggies and meat.
    • Chicken Breast: I like to use boneless skinless chicken breast, but any part of the chicken will work here.
    • Fajita Seasoning: I have a recipe for a homemade blend that I always keep on hand! If you don’t want to make your own, one packet of store bought fajita seasoning will work. It has enough salt to perfectly season the chicken breasts and it tastes so fresh! It’s a blend of cumin, chili powder, paprika, and a few other seasonings that are just amazing together.
    • Bell Peppers: I like to use a variety of green, red, and orange bell peppers. They have amazing flavor together!
    • Onion: This is for extra flavor and texture. What is a fajita without onions!
    • Rice: You will need some precooked rice. I share some of my favorite rice recipes below in the recipe box.
    Process photos showing how to cook the veggies, meat and put them in the containers.

    Chicken Fajita Bowls Meal Prep Recipe

    These chicken fajita meal prep bowls are too easy to put together. They are also amazing to be able to pull them out of the fridge all week. Perfect for work lunches or sending with the kids for a school lunch. Here is how to make this recipe.

    1. Season Chicken and Cook: In a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle half of the fajita seasoning on the chicken and cook until no longer pink. Set chicken aside on a plate.
    2. Saute Veggies: Add the bell peppers, and onion. Sprinkle remaining fajita seasoning on top. Sauté until they are tender. Add chicken back to the skillet and stir until warmed through.
    3. Add Rice: To assemble, place ½ cup cooked rice into four sealable containers. I like to use leftover rice or prepackaged cooked rice for convenience.
    4. Add Chicken: Place 1 cup of cooked chicken fajitas into the containers.
    5. Store: Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and garnish with chopped cilantro. Serve with sliced avocado if you desire!

    Tips for Making Chicken Fajita Meal Prep Bowls

    You can switch up these chicken fajita meal prep bowls however you see fit! They are really just a basic recipe to get your wheels turning and to give you some ideas for ways to keep your fridge stocked with delicious food. Here are some tips for how to switch things up and keep them interesting.

    • Cooking the Rice: I have so many rice recipes that would be perfect for these bowls. This Mexican rice of course is a great choice, or this lemon rice adds a bright flavor. You can also try this cilantro lime rice that is always a favorite! If you are short on time and just want plain and simple white rice, use this instant pot rice recipe.
    • Other Fresh Toppings: I like to add a fresh lime to squeeze some lime juice over the top. I also highly recommend a healthy fat like some slices of avocado or fresh guacamole. It’s filling while keeping the meal healthy and paleo.
    • Add Tortillas: It might just be me, but when I think of fajitas I just crave tortillas! Homemade flour tortillas are so simple to make and taste so incredible. You’ve got to give it a try!

    A close up on the chicken fajita meal prep bowl with a fresh lime and avocado.

    Storing Leftovers

    There is nothing more satisfying than being able to pull these chicken fajita meal prep bowls out of the fridge when you need them. You are already putting them in your storage container when you make the recipe, so all you have to do is put them in the refrigerator!

    • In the Refrigerator: You can store your bowls in an airtight container in the refrigerator for up to 6 days.

    More Easy Meal Prep Meals

    There are so many reasons to love having prepped food in the fridge. If you have kids, they are perfect for school lunches. They are also super handy to be able to pull out of the fridge for a quick dinner when you are in a hurry. Here are a few of my favorite recipes that are perfect for meal prepping.

    • In a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle half of the fajita seasoning on the chicken and cook until no longer pink. Set chicken aside on a plate.

    • Add the bell peppers, and onion. Sprinkle remaining fajita seasoning on top. Sauté until they are tender. Add chicken back to the skillet and stir until warmed through.

    • To assemble, place ½ cup cooked rice into four sealable containers. I like to use leftover rice or prepackaged cooked rice for convenience.

    • Place 1 cup of cooked chicken fajitas into the containers.

    • Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and garnish with chopped cilantro. Serve with sliced avocado if you desire!

    Serves: 4

    Calories579kcal (29%)Carbohydrates87g (29%)Protein32g (64%)Fat11g (17%)Saturated Fat2g (10%)Polyunsaturated Fat1gMonounsaturated Fat6gTrans Fat0.01gCholesterol73mg (24%)Sodium847mg (35%)Potassium754mg (22%)Fiber5g (20%)Sugar7g (8%)Vitamin A3650IU (73%)Vitamin C122mg (148%)Calcium44mg (4%)Iron2mg (11%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, lunch

    Cuisine Mexican

    Keyword chicken fajita meal prep bowls, chicken, fajitas, meal prep

  • Vegan Pancakes

    Vegan Pancakes

    Not only are vegan pancakes a tasty way to start your day, but they’re free from any animal products, making them a great choice for anyone following a vegan diet! They’re light, puffy, and perfectly soft. You’ll love them!

    I know finding good vegan recipes can be tricky, but I’ve got you covered! You’ll have to try this chickpea curry or my Buddha bowl recipe! They’re jam-packed with flavor and body-loving nutrients. And if you have a sweet tooth… vegan chocolate chip cookies are always the answer.

    A stack of vegan pancakes topped with blackberries and maple syrup.

    Quick and Easy Vegan Pancakes

    Who doesn’t love a stack of fluffy, delicious pancakes for breakfast? And when you make them vegan and homemade, they’re even better! First of all, homemade vegan pancakes are incredibly customizable. You can add in your favorite fruits, nuts, or dairy-free chocolate chips to make them even tastier. Plus, you know exactly what ingredients are going into them, so you can make them as healthy or indulgent as you want. I always like to top them with fresh berries and all the maple syrup!

    These vegan pancakes really are the best. They’re so soft and fluffy! And since they’re homemade, you don’t have to worry about any weird additives or preservatives. So, the next time you’re craving vegan pancakes, skip that expensive boxed mix and whip up a batch at home!

    Ingredients Needed

    I love that these vegan pancakes use such simple ingredients. It makes them a breeze to whip up in the morning! Exact measurements can all be found in the recipe card below.

    • Flour: I just used regular all-purpose flour, but you could also use whole wheat flour if you wanted an extra boost of fiber.
    • Baking Powder: Makes the pancakes light and fluffy!
    • Salt: Keeps the vegan pancakes from tasting bland. You only need a little bit.
    • Granulated Sugar: Adds sweetness to the pancake batter.
    • Non-Dairy Milk: Adjusts the consistency of the batter and also adds creaminess. Feel free to use oat milk, almond milk, soy milk, whatever you prefer! You can also use water but it will change the texture of your pancakes a bit.
    • Vanilla Extract: Adds sweetness to the pancakes.
    • Canola Oil: Adds moisture to the batter and helps the pancakes cook properly.

    How to Make the Best Vegan Pancakes

    These delicious vegan pancakes cook up perfectly! Just be sure to pay attention to the bubbles that form at the surface so you know when to flip them.

    1. Dry Ingredients: To a large bowl, add the flour, baking powder, salt, and granulated sugar. Then whisk to combine. 
    2. Add Wet Ingredients: Add the non-dairy milk, vanilla, and oil to the bowl of dry ingredients. Then whisk together until smooth and blended.
    3. Let Sit: Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.
    4. Preheat Skillet: Preheat a large skillet to medium-high heat. You can also heat a griddle according to the manufacturer’s instructions.
    5. Use Cooking Spray: Lightly spray the skillet or griddle with non-stick cooking spray.
    6. Add Batter to Skillet: Pour ¼ cup of batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Then carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
    7. Enjoy: Serve with fresh berries and pure maple syrup!
    4-photo collage of pancake batter being mixed together and added to a griddle.

    Tips and Variations

    One of the great things about making homemade vegan pancakes as opposed to using boxed mix is that you can customize them however you’d like! You can also switch out ingredients and make them suitable for any dietary needs!

    • Don’t Overmix: Overmixing the batter can make your pancakes tough and rubbery. Mix the ingredients until they are just combined, and then let the batter rest for a few minutes before cooking. This allows it to thicken naturally.
    • Keto-Friendly Vegan Pancakes: To make these pancakes suitable for a keto diet, swap out the all-purpose flour for almond flour. You’ll also want to swap out the granulated sugar for Stevia or monk fruit sweetener. Be sure to use sugar-free maple syrup and avoid sugary toppings.
    • Add Vinegar or Lemon Juice: Adding a small amount of vinegar or lemon juice to your non-dairy milk can help create a “buttermilk” effect, which can make your vegan pancakes even fluffier!

    Pouring maple syrup over a stack of pancakes.

    Storing Leftover Vegan Pancakes

    Vegan pancakes are best enjoyed fresh off the griddle, but you can also keep them in the fridge and enjoy them later if you have any left over.

    • In the Refrigerator: Store pancakes in an airtight container for up to 3 days.
    • In the Freezer: Wrap vegan pancakes in plastic wrap and then store in a freezer bag for 2-3 months. Thaw overnight in the fridge before reheating.
    • Reheating: You can reheat your pancakes in the microwave for about 30 seconds or warm them over the stove on medium heat.

    Closeup of a bite of pancake on a fork.

    More Tasty Vegan Recipes

    Here are a few more of my favorite vegan recipes for you to try out! They’re all packed with flavor, healthy fats, and plant-based protein to help power you through your day!

    Print

    Vegan Pancakes

    Not only are vegan pancakes a tasty way to start your day, but they’re free from any animal products, making them a great choice for anyone following a vegan diet! They’re light, puffy, and perfectly soft. You’ll love them!
    Course Breakfast
    Cuisine American
    Keyword vegan, vegan pancake recipe, vegan pancakes
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 4
    Calories 342kcal
    Author Alyssa Rivers

    Ingredients

    • 1 1/2 cups flour
    • 1 tablespoon baking powder
    • 1/2 teaspoon salt
    • 3 tablespoons granulated sugar
    • 1 1/2 cups non-dairy milk or water
    • 1/2 teaspoon vanilla
    • 3 tablespoons canola oil

    Instructions

    • To a large bowl, add the flour, baking powder, salt, and granulated sugar. Whisk to combine.
    • Add the non-dairy milk, vanilla, and oil to the bowl of dry ingredients. Whisk together until smooth and blended.
    • Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.
    • Preheat a large skillet to medium-high heat. Or heat a griddle according to the manufacturer’s instructions.
    • Lightly spray the skillet or griddle with non-stick cooking spray.
    • Pour ¼ cup batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
    • Serve with fresh berries and pure maple syrup!

    Nutrition

    Calories: 342kcal | Carbohydrates: 49g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 339mg | Potassium: 479mg | Fiber: 2g | Sugar: 11g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 261mg | Iron: 3mg
  • Slow Cooker Philly Cheesesteaks

    Slow Cooker Philly Cheesesteaks

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    You’ll never want to make a Philly cheesesteak any other way! Slow Cooker Philly Cheesesteaks are juicy and tender meat cooked in the slow cooker and perfectly topped with melty cheese on a toasted bun!

    I can’t resist a warm sandwich. There is something so comforting about melted cheese and tender meat, and this Philly cheesesteak is checking all of those boxes and then some. If you are in the mood for more delicious warm sandwiches, you have to try this flavorful Monte Cristo, this amazing Slow Cooker French Dip Sandwich, and these perfect for any occasion Buffalo Chicken Sliders.

    Slow cooker philly cheesesteak sandwiches stacked on top of each other.

    Philly Cheesesteak Slow Cooker

    I’ve got an awesome no-fuss dinner recipe for you today. You are going to love how simple this slow cooker Philly cheesesteak recipe is. You basically throw steak, bell peppers, onions, and some broth in the pot and in a few hours your house smells fantastic. You’ve got a unique and delicious dinner that I promise everyone is going to be thrilled about. I’m not claiming I’ve got the most authentic Philly cheesesteak recipe out there, but it’s quick, easy, and perfect for any occasion.

    Philly cheesesteak sandwiches are a favorite in my house and being the cook of the family, I really love this set-it-and-forget-it version. I like to take the extra five minutes to toast the hoagie rolls in the oven because really, I can spare five minutes when the recipe is this easy and it makes the whole sandwich ten times more amazing. And did I mention the flavor of this beef?? Incredible! So juicy and perfect when you pair it with that melty cheese. Make these pronto! You won’t regret it. Then you have to try this Philly cheesesteak cheesy bread and Philly cheesesteak sloppy joes, they are to die for!

    Ingredients

    It doesn’t get any more simple than this! These slow cooker Philly cheesesteaks only take a few ingredients. You can switch things up and add whatever you want to your slow cooker to add flavor and variety. Here is what I use in this recipe. You can find the measurements below in the recipe card.

    • Beef: I like to use top sirloin and cut it into strips. You can always find meat on sale and slice it up, a lot of cuts can work for this recipe like a chuck roast.
    • Onion: White or yellow will work, cut into slices.
    • Red and Green Peppers: These are classic, it takes just a few minutes to chop up fresh ones into strips.
    • Beef Broth: This makes the meat soft, tender, and juicy.
    • Garlic Powder: Adds extra flavor to the meat.
    • Italian Seasoning: I like to make my own homemade blend because the flavor is fresh and there is no added salt.
    • Salt and Pepper: This is to season the meat.
    • Hoagie Rolls: Hoagie rolls are definitely the best in my opinion, but you can use any type of bun you want.
    • Provolone Cheese: The cheese gets so melty and delicious, you have to add it on top!
    Process photos showing how to prepare the meat, the veggies, the broth, and then adding them to the crock pot.

    Philly Cheesesteak Recipe Slow Cooker

    This is one of my favorite slow cooker recipes because it is so easy and absolutely delicious. These slow cooker Philly cheesesteaks are always a hit at my house, and are perfect served with a side of potatoes or some chips. However you eat them, you are going to love this tender beef cut into thin strips and flavorful veggies to go along with it. Here’s how you make this recipe.

    1. Make Broth: Whisk together beef broth, salt, garlic powder, italian seasoning, salt, and pepper.
    2. Add Beef and Veggies: Add beef, onions, and peppers to slow cooker. Then pour broth mixture over the top. Cover and cook on low for 6-8 hours.
    3. Toast Hoagies: Preheat oven to 400 degrees. Then line a baking sheet with foil. Open each hoagie roll and layer two slices of cheese in the middle. Then place on baking sheet and bake for 5 minutes or so until cheese is melty.
    4. Assemble: Use tongs to transfer meat and peppers to the middle of each hoagie roll (on top of cheese). Serve hot.
    A close up look at the meat in the slow cooker.

    Tips for Making Slow Cooker Philly Cheesesteaks

    There are so many variations of these slow cooker Philly cheesesteak sandwiches. You can add a lot of fun things to your crock pot for extra flavor and keep things interesting. Get creative with how you make these Philly cheese steaks!

    • Use Cheese Whiz: Now, I’m not saying that people from Philly are going to like this, but cheez whiz makes the most amazing sticky cheese and meat mixture ever. It’s a great substitute for the cheese in this recipe! Just spray it on top and let it melt into the meat. You won’t regret trying it at least once!
    • Spice Things Up: Add some Worcestershire sauce to the broth while the meat it cooking! It adds extra flavor and a little spice that you are going to love. You could also add other hot sauces when you are assembling your crockpot Philly cheesesteaks.
    • Add Other Ingredients: Beer makes the broth taste incredible, if you want to add some, a half cup of your favorite brand makes this sandwich incredible. I also toss in mushrooms when I’m making these

    Slow cooker philly cheesesteaks on a plate.

    Storing Leftovers.

    Like most sandwiches, these slow cooker Philly cheesesteaks are best stored separately and then assembled when you are ready to eat them. I would store the meat and veggies in one container, and keep the hoagies untoasted until you are ready to serve some up.

    • In the Refrigerator: Store your meat and cheese in the refrigerator in an airtight container for up to 5 days.

    More Slow Cooker Recipes

    I have a serious attachment to my slow cooker. As a busy young mom, I got really comfortable cooking with it because I just didn’t have the time and energy to make dinner every night, and couldn’t afford to eat out. Now that I’m older, I still turn to my slow cooker often because it’s convenient and so many recipes work great in it. Here are a few of my favorites that you have to try!

    • Whisk together beef broth, salt, garlic powder, italian seasoning, salt, and pepper.

    • Add beef, onions, and peppers to slow cooker. Pour broth mixture over the top. Cover and cook on low for 6-8 hours.

    • Preheat oven to 400 degrees. Line a baking sheet with foil. Open each hoagie roll and layer two slices of cheese in the middle. Place on baking sheet and bake for 5 minutes or so until cheese is melty.

    • Use tongs to transfer meat and peppers to the middle of each hoagie roll (on top of cheese). Serve hot.

    Originally Posted March 29, 2016
    Updated February 27, 2023

    Serves: 6

    Calories303kcal (15%)Carbohydrates6g (2%)Protein36g (72%)Fat14g (22%)Saturated Fat8g (40%)Cholesterol93mg (31%)Sodium887mg (37%)Potassium609mg (17%)Fiber1g (4%)Sugar2g (2%)Vitamin A1023IU (20%)Vitamin C43mg (52%)Calcium324mg (32%)Iron3mg (17%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Main Course

    Cuisine American

    Keyword Philly cheesesteaks, slow cooker dinner recipes, slow cooker Philly cheesesteaks, slow cooker recipes

  • Lemon Chicken Orzo Soup

    Lemon Chicken Orzo Soup

    This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

    If you want a bright, light and filling dinner, then this lemon chicken orzo soup is for you! A savory and vibrant lemon chicken broth combined with orzo pasta is the perfect pair for a flavorful and delicious soup that is as satisfying as it is tasty.

    Lemon and chicken were made for each other! They taste so amazing together, I just can’t get enough. If you love lemon chicken, you’ve got to try this Easy Greek Lemon Chicken, this delicious Creamy Lemon Chicken Piccata, and this Creamy Lemon Parmesan Chicken.

    Lemon chicken orzo soup in a bowl.

    Chicken Lemon Orzo Soup

    Lemon chicken orzo soup is like an elevated chicken noodle soup that is full of bright lemon flavor and tender orzo pasta. It is an absolute favorite at my house. The best part about it is it’s totally comfort food without being heavy in your stomach. It’s a light soup that is full of flavor and is always a hit. It also freezes really well so I love making extra to pull out of the freezer when someone is sick or I’m not in the mood to cook.

    You want to make sure you have some cooked chicken ready to go. I love boiling chicken breast for a quick tender bite, but you can grab a rotisserie chicken from the grocery store to keep things simple. Baked chicken thighs are another go to because the dark meat is so flavorful! A great way to save money and still not spend a lot of time cooking chicken is this instant pot roasted chicken. Once the chicken is ready, the soup comes together in 20 minutes.

    Ingredients

    This lemon chicken orzo soup is made with only the best ingredients! Everything is fresh and flavorful, and a lot of these ingredients are staples in your kitchen already. Orzo is a pasta that looks like a grain of rice but bigger, you should be able to find it without any problems at your local grocery store. You can find the measurements below in the recipe card.

    • Chicken Breasts: Boneless skinless chicken breasts are what I use, but you can use any type of chicken meat. Make sure it is cooked first before adding to the soup.
    • Butter: This is the fat that you cook the veggies in before starting the soup.
    • Onion: Fresh onions add so much flavor, you can’t skip this one!
    • Carrots: You will peel and dice three medium carrots.
    • Celery: Chopped celery adds great texture to the soup.
    • Garlic: Adds a sweet and savory flavor. I dice fresh garlic cloves for the most flavor.
    • Italian Seasoning: I like to make my own blend so I know it’s fresh with no added salt.
    • Chicken Broth: Makes the perfect base for the soup. You could use vegetable stock if wanted.
    • Orzo: This pasta can be found at any local grocery store. It looks like large rice
    • Lemon Juice: Brightens up the soup!
    • Lemon Pepper: Adds a little heat and extra lemon flavor.
    • Rosemary and Parsley: An optional garnish.
    • Parmesan Cheese: I like a little on top for extra flavor.
    Process photos showing how to make the mirepoix, adding the broth, the orzo, and finishing with lemon juice.

    Lemon Chicken Orzo Soup Recipe

    This lemon chicken orzo soup is so simple to make! It’s a quick one pot dinner that is filling and tasty. Your whole family will love this one. Chicken soup is so good fro the soul, and this is a quick recipe full of nutrients and flavor that your family will love. Here is how to make this recipe.

    1. Melt Butter: Add the butter to a large pot and melt over medium heat.
    2. Saute Veggies: Add the onions, carrots, and celery and saute for 7-8 minutes, until softened.
    3. Add Garlic: Add garlic and cook for 1 minute until fragrant.
    4. Add Broth and Pasta: Stir in the chicken broth and dry orzo pasta. Cook for 9-13 minutes or until the orzo is cooked and plump.
    5. Simmer Until Thickened: Stir in chicken, Italian seasonings, fresh lemon juice, and lemon pepper. Let the soup heat up and thicken. The orzo pasta will soak up the chicken broth so you may need to add more. If you have leftover soup, add more broth before rewarming.
    6. Adjust Seasonings: Taste and adjust the seasonings if needed. If you want extra lemon flavor, add fresh lemon zest.
    7. Garnish: Sprinkle with fresh rosemary and parsley. Serve with fresh parmesan cheese if you desire!
    A look at the soup in a pot with a wooden spoon in it.

    Tips for Making Lemon Chicken Orzo Soup

    You can make this lemon chicken orzo soup in so many different ways. You can get creative with the ingredients you add until this recipe is perfect for you. Here are a few tips for making this recipe.

    • Additional Garnishes: There are a lot of herbs that you can add to this soup, so feel free to get creative. I love adding thyme, bay leaves, and baby spinach for extra nutrients and flavor.
    • Mirepoix: Mirepoix is a combination of carrots, celery, and onions. They are super flavorful and the French use them as a staple in most soups. I believe that is what makes this recipe so incredibly flavorful with only a few simple ingredients. Other recipes that use a mirepoix base are chicken pot pie and of course the classic chicken noodle soup.
    • Avoid Overcooking the Orzo: If you want to make this recipe ahead of time, the only thing you need to worry about is the orzo. It will soak up the liquid over time and become soggy. It cooks really fast, so I would just add some when you are ready to serve it and are warming it up.

    A close up on a bowl of lemon chicken orzo soup.

    Storing Leftovers

    Lemon chicken orzo soup makes the most amazing leftovers! You can reheat it again and again and it just gets more flavorful. The broth is amazing and blends together perfectly after a day or two. Here is how to store leftovers.

    • In the Refrigerator: You can store leftovers in an airtight container in the fridge for up to 5 days.
    • In the Freezer: You can store your leftovers in the freezer for up to 3 months. I would leave out the orzo and add it in when you are reheating the soup to avoid the pasta getting mushy or dissolving.

    More Must Try Soup Recipes

    Soup makes a great appetizer or main course any time of the year. It’s flavorful and full of nutrients for the body. It also stores really well and makes a delicious lunch on the go. Here are a few of my favorite recipes that I can’t live without.

    • Add the butter to a large pot and melt over medium heat.

    • Add the onions, carrots, and celery and saute for 7-8 minutes, until softened.

    • Add garlic and cook for 1 minute until fragrant.

    • Stir in the chicken broth and dry orzo pasta. Cook for 9-13 minutes or until the orzo is cooked and plump.

    • Stir in chicken, Italian seasonings, fresh lemon juice, and lemon pepper. Let the soup heat up and thicken. The orzo pasta will soak up the chicken broth so you may need to add more. If you have leftover soup, add more broth before rewarming.

    • Taste and adjust the seasonings if needed. If you want extra lemon flavor, add fresh lemon zest.

    • Sprinkle with fresh rosemary and parsley. Serve with fresh parmesan cheese if you desire!

    Serves: 6

    Calories219kcal (11%)Carbohydrates19g (6%)Protein20g (40%)Fat7g (11%)Saturated Fat3g (15%)Polyunsaturated Fat1gMonounsaturated Fat2gTrans Fat0.2gCholesterol63mg (21%)Sodium1013mg (42%)Potassium475mg (14%)Fiber2g (8%)Sugar3g (3%)Vitamin A5251IU (105%)Vitamin C3mg (4%)Calcium36mg (4%)Iron1mg (6%)

    All nutritional information is based on third party calculations and is only an estimate. Each recipe and nutritional value will vary depending on the brands you use, measuring methods and portion sizes per household.

    Course Dinner, Soup

    Cuisine American

    Keyword lemon chicken orzo soup

  • Rainbow Cake

    Rainbow Cake

    This gorgeous rainbow cake is the best way to add a splash of color to any special occasion! Not only is this cake beautiful to look at, but it’s extra moist and topped with luscious homemade buttercream. It’s the perfect dessert for birthdays, Saint Patrick’s Day, and more!

    Festive cakes are my favorite. They look great, taste great, and are so fun to put together! If you’re looking for other show-stopping cakes, try this Easter cake, pink velvet cake, or homemade funfetti cake for more fun color!

    Serving a piece of rainbow cake with a cake spatula.

    Rainbow Layered Cake

    If you’re looking for a show-stopping dessert, this rainbow cake is pretty hard to beat. I mean, look at it! It almost looks too good to eat with the wash of rainbow in each slice. My youngest is obsessed with everything rainbow, so cutting into it to reveal the colorful inside is like magic. It’s actually surprisingly easy to assemble, so don’t be intimidated!

    The cake itself is vanilla flavored, but feel free to add in different flavor extracts to switch things up! The cake is super soft and moist. You’re going to love it! Each rainbow layer is frosted with my tried and true buttercream recipe, which is absolutely to die for. So not only does this rainbow cake look great, but it tastes even better! This is the best dessert for birthdays or Saint Patrick’s Day parties. (You just need to add a pot of gold!) Let’s get started with everything you need to put it together!

    Ingredients for Rainbow Cake

    Between the cake and the frosting, this rainbow cake uses a bunch of simple ingredients. As long as you have food coloring, you may have everything you need to put it together! Check out the recipe card below for exact measurements.

    For the Vanilla Cake:

    • Cake Flour: I used cake flour here, but you can also use all-purpose flour. It will just give the cake a slightly different crumb.
    • Granulated Sugar: Gives each layer of cake the perfect sweetness.
    • Baking Powder and Baking Soda: Helps the cake turn out light and airy.
    • Buttermilk: My secret weapon for cakes! It makes them extra tender and also adds a slight tangy flavor.
    • Milk: I recommend using whole milk. The higher the fat content, the more moist your cakes will be.
    • Vanilla Extract: Adds a sweet, floral flavor.
    • Vegetable Oil: For moisture!
    • Egg Whites: Help to leaven the cake and add structure. Make sure they’re at room temperature so they mix together smoothly with the batter.
    • Food Coloring: I like using gel food coloring to color my cakes because it makes them so vibrant!

    For the Buttercream Frosting:

    • Unsalted Butter: Let it come to room temperature before you use it. This way, you’ll end up with smoother frosting.
    • Powdered Sugar: For sweetness and a smooth texture.
    • Vanilla Extract: Gives the frosting a delicious flavor.
    • Salt: Just a pinch!
    • Heavy Cream: Adjusts the consistency of the frosting.
    • Food Coloring: You can use a drop of purple food coloring to counteract the yellow in the frosting. This will make it look nice and bright!

    Using Different Frosting

    Feel free to use cream cheese frosting for a little more tang, or white chocolate buttercream! You can even use regular chocolate buttercream if you want something richer.

    How to Make a Layered Rainbow Cake

    I know it may look like a lot of steps, but this easy rainbow cake is actually very straightforward to make! Whip this up for your next party and everyone will be impressed.

    1. Preheat Oven, Prep Pans: Preheat the oven to 350 degrees fahrenheit. Spray 6 8-inch cake pans with cooking spray and line with parchment rounds. If you don’t have 6 cake pans, use what you have and bake in batches. I baked two cakes at a time.
    2. Batter Mixture: In a large bowl whisk together the flour, sugar, baking powder, and baking soda. Add in the buttermilk, milk, vanilla and oil and mix until just combined.
    3. Whip Egg Whites: In another large bowl whip the egg whites until you reach medium stiff peaks.
    4. Combine: Fold the egg whites into the batter until no streaks of whites remain.
    5. Add Food Coloring: Separate the cake batter equally into 6 different bowls. I had about 275 grams of batter per bowl. Then color the batter red, orange, yellow, green, blue, and purple.
    6. Bake: Bake in prepared pans for 15-18 minutes, until the center of the cake springs back when lightly pressed on.
    7. Chill: Let the cakes cool completely before wrapping with plastic wrap and stored flat in the freezer overnight. This will make them easier to stack and frost.

    Making the Buttercream Frosting/ Assembling the Rainbow Cake

    1. Mix Ingredients: Beat the butter and powdered sugar together in a stand mixer until combined. Then add the vanilla, salt and 4-5 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.
    2. Separate: Reserve 2 cups of white frosting, and then tint the rest of it light blue. 
    3. Layer: Start with the purple cake round on the bottom and add a thin layer of frosting. Then top with the blue round followed by a thin layer of frosting. Repeat with the rest of the rounds until you have them stacked purple, blue, green, yellow, orange, and finishing with red on top. Then add a thin layer of frosting over the outside of the cake to form the crumb coat. Chill for 20 minutes.
    4. Frost: Once the crumb coat has chilled, use a frosting spatula to smooth the frosting around the rainbow cake. Avoid lifting the spatula straight off the cake and instead swipe it along the cake until it comes off. This will help avoid pulling off the sides of the cake and getting crumbs in your buttercream. 
    5. Add Decorations: Use a piping bag fitted with a very large round tip to pipe white clouds around the top and cascading over the top edge of the cake.
    2-photo collage of buttercream being made and frosted in between each cake layer.

    Tips and Tricks

    Here are a few of my favorite tips on achieving the perfect layered cake. It’s sure to impress all of your guests (and make their stomachs happy!)

    • Thickness of Layers: To achieve flatter cakes, let them cool in the pan for about 5 minutes before flipping upside down on a cooling rack. Let cool for 20 minutes before flipping back right side up. This will give you a nice flat top on your cake layers.
    • Freezing Layers: Freezing the cake layers overnight helps prevent the cakes from crumbling as you frost them.
    • Adjusting Colors: You can control how much coloring you want in the cake layers and frosting. It can be bright, neon, or pastel! Whatever shades you want for your rainbow, go for it. 
    • Remove Excess Frosting: When frosting the cake, scrape off excess frosting on the side of a bowl as you go so you have a clean edge to smooth better with.
    • Use Homemade Cake: This cake is best made from scratch. Store-bought cake mixes lack the structure needed to support so many layers. If you use cake mix, you will risk ending up with a crumbling cake that won’t hold it’s shape as you stack and cut into it.

    A whole rainbow cake with a slice cut out of it.

    How Long Does Rainbow Cake Last?

    Store leftover cake in an airtight container for up to 2 days at room temperature or up to 7 days refrigerated.

    A slice of rainbow cake on a blue and white plate.

    More Delicious Homemade Cakes

    If you’re looking for more homemade cake recipes that are super soft, moist, and flavorful, here are a few of my favorites! You can’t go wrong with a good cake. It’s the perfect end to any dinner and there’s no wrong time to make one! Find my full list of cakes here.

    Print

    Rainbow Cake

    This gorgeous rainbow cake is the best way to add a splash of color to any special occasion! Not only is this cake beautiful to look at, but it’s extra moist and topped with luscious homemade buttercream. It’s the perfect dessert for birthdays, Saint Patrick’s Day, and more!
    Course Dessert
    Cuisine American
    Keyword layered rainbow cake, rainbow cake
    Prep Time 1 hour
    Cook Time 18 minutes
    Chill Time 4 hours
    Total Time 5 hours 18 minutes
    Servings 12 People
    Calories 1497kcal
    Author Alyssa Rivers

    Ingredients

    Cake

    • 3 ⅓ cup cake flour
    • 2 ¼ cup granulated sugar
    • 2 ¼ teaspoon baking powder
    • ¾ teaspoon baking soda
    • 1 ½ cup buttermilk
    • ⅓ cup milk
    • 3 teaspoons vanilla extract
    • ¾ cup vegetable oil
    • 6 egg whites room temperature
    • Food coloring

    Buttercream

    • 2 pounds unsalted butter room temperature
    • 16 cups powdered sugar
    • 2 tablespoons vanilla extract
    • 1 pinch salt
    • 1/3 cup heavy cream more if needed
    • Food coloring

    Instructions

    • Preheat the oven to 350 degrees fahrenheit. Spray 6 8-inch cake pans with cooking spray and line with parchment rounds. If you don’t have 6 cake pans, use what you have and bake in batches. I baked two cakes at a time.
    • In a large bowl whisk together the flour, sugar, baking powder, and baking soda. Add in the buttermilk, milk, vanilla and oil and mix until just combined.
    • In another large bowl whip the egg whites until you reach medium stiff peaks.
    • Fold the egg whites into the batter until no streaks of whites remain. Separate the batter equally into 6 different bowls. I had about 275 grams of batter per bowl. Color the batter red, orange, yellow, green, blue, and purple.
    • Bake in prepared pans for 15-18 minutes, until the center of the cake springs back when lightly pressed on.
    • Let the cakes cool completely before wrapping with plastic wrap and stored flat in the freezer overnight. This will make them easier to stack and frost.

    Buttercream

    • Beat the butter and powdered sugar together in a stand mixer until combined. Add the vanilla, salt and 4-5 tablespoons of cream. Beat until smooth. Add more cream if needed to reach a softer, smoother consistency.
    • Reserve 2 cups of white frosting, and tint the rest of it light blue.
    • Start with the purple cake round on the bottom and add a thin layer of frosting. Top with the blue round followed by a thin layer of frosting. Repeat with the rest of the rounds until you have them stacked purple, blue, green, yellow, orange, and finishing with red on top. Add a thin layer of frosting over the outside of the cake to form the crumb coat. Chill for 20 minutes.
    • Once the crumb coat has chilled, use a frosting spatula to smooth the frosting around the cake. Avoid lifting the spatula straight off the cake and instead swipe it along the cake until it comes off. This will help avoid pulling off the sides of the cake and getting crumbs in your buttercream.
    • Use a piping bag fitted with a very large round tip to pipe white clouds around the top and cascading over the top edge of the cake.

    Nutrition

    Calories: 1497kcal | Carbohydrates: 225g | Protein: 8g | Fat: 66g | Saturated Fat: 41g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 174mg | Sodium: 146mg | Potassium: 219mg | Fiber: 1g | Sugar: 197g | Vitamin A: 2048IU | Vitamin C: 0.04mg | Calcium: 106mg | Iron: 1mg
  • Nacho Cheese

    Nacho Cheese

    This Nacho Cheese recipe is the genuine Velveeta based topping that is full of nostalgia and amazing flavor! It’s so simple to whip up and tastes way better than store-bought.

    I know what you are thinking, does anyone really use Velveeta anymore? Well, if you are buying nacho cheese from the store, then this recipe is still a step up from that. It’s also way delicious and so full of childhood memories, you’re going to love it. If you want some other cheese dip recipes without Velveeta, then try this Super Easy Beer Cheese Dip, this delicious Queso Blanco, and this Cheese Sauce.

    Nacho cheese sauce in a skillet over tortilla chips.

    Nacho Cheese Sauce Recipe

    We’ve all had the ball game or movie theaters nachos that you always wish had a little more cheese sauce. This nacho cheese is seriously the same flavor with better ingredients! Of course, it still has Velveeta, but that is what gives it the classic flavor. I share a tip below for how to make this recipe without Velveeta. This cheese sauce is the perfect consistency for dipping or pouring over the top of tortilla chips. It has the perfect amount of spice from the jalapenos and cayenne pepper, it’s so hard to stop eating it!

    I know it’s a nacho cheese dip, but you don’t have to just put it over chips! It’s also incredible on ground beef tacos or over a chicken burrito bowl. The texture is so silky smooth and the little pop of flavor from the jalapenos is absolutely perfect. This sauce takes just 15 minutes to whip up and it’s always a crowd pleaser! It’s the perfect party food for everyone to enjoy.

    Ingredients

    We’ve already discussed that this homemade nacho cheese sauce has processed American cheese in it. I share other alternative cheeses below! It’s really simple to make this recipe with pretty much any cheese you want. You can find the measurements below in the recipe card.

    • Butter: You will want to use unsalted butter.
    • Flour: This is for thickening the sauce.
    • Milk: You could use evaporated milk instead, or half and half if you like it a little more creamy. I like to use whole milk when I use the processed cheese.
    • Velveeta Cheese: Yup, good old processed cheese is what this recipe calls for! Check out my tip box below for other cheese options.
    • Chili Powder: This is to add a little spice to the sauce.
    • Garlic Powder: I like to add garlic powder because it makes it super savory.
    • Jarred Jalapeños: You can mince them up if you want to make them smaller. It’s up to your personal preference.
    • Cayenne Pepper: This kicks up the spice level a little.
    Process photos showing how to make a roux, adding the rest of the ingredients and whisked together.

    How to Make Nacho Cheese

    Nacho cheese is so simple to make! Once you make the roux, I would turn the stove down to low heat or medium heat. It doesn’t take very much heat to get the cheese to melt. Other than that, there is absolutely nothing to this recipe. It’s so simple and delicious, your whole family will love it!

    1. Melt Butter: In a medium saucepan over medium heat, add the butter and melt.
    2. Make Roux: Whisk in the flour to make a roux and stir until a paste forms.
    3. Whisk: Slowly whisk in the milk.
    4. Add Ingredients and Melt: Add in the cheese, chili powder, garlic powder, and diced jalepenos. Whisk until the cheese is melted and the sauce is warmed through.
    5. Enjoy: Serve warm with chips!
    Cheese sauce in a pot with a wooden spoon.

    Additions and Substitutions

    There are so many different ways to make nacho cheese, don’t get stuck making it just one way! You can switch up the flavors in so many ways, and every way you make it you are going to love it. Here are some ideas!

    • Alternative Cheese: YES, you can make this recipe without Velveeta. It’s actually really simple! You can substitute it for any shredded cheese that melts well. Good options are sharp cheddar cheese, pepper jack, and colby jack. If you choose a cheese that already has spice, I would cut back on the chili powder and cayenne pepper. Using other types of cheeses can change the consistency, so you can add more or less milk as needed.
    • Watch Your Heat: The reason that cheese sauces get grainy is because it hits the milk while the milk is too hot. Make sure you don’t boil your milk and that it isn’t too hot when you add the cheese.
    • Make It Gluten Free: Use a gluten free flour mix to make this recipe gluten free. Any flour that says it is a 1 to 1 substitute with flour will be perfect.

    Nacho cheese being poured over tortillas.

    Storing Leftovers

    Storing leftover nacho cheese is easy, reheating it is the kicker! It can be a really slow reheat, but I’ll tell you exactly how to reheat it and store extras.

    • In the Refrigerator: Store leftovers in an airtight container in the refrigerator for up to 5 days.
    • To Reheat: You can reheat this slowly in the microwave. I would put it in for 15 seconds at a time and stir in between. It is easy to reheat over low heat on the stove, you just have to make sure it doesn’t get too hot!

    More Cheesy Dips

    There is something so irresistible about a cheesy sauce to dip just about everything in. I know I love serving them at most of my parties because it’s something that everyone will love. Here are a few of my favorite recipes that I think you’ll fall in love with.

    Print

    Nacho Cheese

    This Nacho Cheese recipe is the genuine Velveeta based topping that is full of nostalgia and amazing flavor! It's so simple to whip up and tastes way better than store-bought.
    Course Appetizer, dip, Sauce
    Cuisine American
    Keyword cheese dip, cheese sauce, nacho cheese
    Prep Time 5 minutes
    Cook Time 10 minutes
    Total Time 15 minutes
    Servings 8
    Calories 182kcal
    Author Alyssa Rivers

    Ingredients

    • 2 tablespoons butter
    • 2 tablespoons flour
    • 1 cup milk
    • 2 cups Velveeta cheese, cubed
    • 1/4 teaspoon chili powder
    • 1/4 teaspoon garlic powder
    • 1 tablespoon jarred jalapenos, minced (optional)
    • pinch cayenne pepper, optional

    Instructions

    • In a medium saucepan over medium-high heat, add the butter and melt.
    • Whisk in the flour to make a roux and stir until a paste forms.
    • Slowly whisk in the milk.
    • Add in the cheese, chili powder, garlic powder, and diced jalepenos. Whisk until the cheese is melted and the sauce is warmed through.
    • Serve warm with chips!

    Nutrition

    Calories: 182kcal | Carbohydrates: 10g | Protein: 13g | Fat: 10g | Saturated Fat: 7g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 36mg | Sodium: 994mg | Potassium: 257mg | Fiber: 0.1g | Sugar: 7g | Vitamin A: 757IU | Vitamin C: 0.2mg | Calcium: 379mg | Iron: 0.2mg
  • Incredible Blueberry Buttermilk Breakfast Cake

    Incredible Blueberry Buttermilk Breakfast Cake

    Blueberry buttermilk breakfast cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside. One piece is never enough!

    Every bite is jam-packed with the sweet taste of blueberry and moist, rich cake that will wake your taste buds early in the morning. It’s simple to make and is sure to get everyone out of bed, down to the table for a family breakfast together. Be sure to try these other cake recipes that fill your family with warmth and love like this Strawberry Cream Cheese Coffee Cake, Banana Bread Crumb Cake, or Almond Poppy Seed Bundt Cake!

    Closeup of Blueberry Buttermilk Breakfast Cake slice.

    Blueberry Buttermilk Breakfast Cake Recipe

    As a mom, I’m always looking for breakfast ideas that are both delicious and easy to make. That’s where blueberry buttermilk breakfast cake comes in! This sweet treat is perfect for those mornings when you want something a little bit special without spending hours in the kitchen. With its tender crumb and juicy bursts of blueberry, it’s sure to become a family favorite in no time. Plus, it’s versatile enough to serve as a dessert or a snack, too!

    My family gobbled this down in about 2.5 seconds. It truly is INCREDIBLE. We loved every single thing about this cake and it is perfect for breakfast! Who wouldn’t want cake for breakfast, right?! This cake is buttery, moist, packed with juicy blueberries, and SO easy to make. Easy breakfasts are the best! Especially when they taste this good! Looking for more easy and delicious breakfast recipes? Try this overnight breakfast casserole or air fryer French toast sticks!

    Ingredients Needed

    Blueberry buttermilk breakfast cake is made with simple ingredients that you probably already have in your kitchen. Flour, sugar, baking powder, and salt form the dry base of the cake, while buttermilk, eggs, and melted butter make up the wet ingredients. What really makes this cake good though is all of the tasty blueberries! No fresh blueberries on hand? No worries! Frozen work just as well! Note: exact measurements can all be found in the recipe card below.

    • Butter: Unsalted butter gives the cake a rich, buttery flavor. Softened butter is easier to work with than cold butter and mixes better with other ingredients. I like to let mine come to room temperature before using it.
    • Lemon Zest: Adds a pop of bright, citrusy flavor to the cake.
    • Granulated Sugar: Adds sweetness and gives the cake a tender texture.
    • Egg: Binds all of the ingredients together.
    • Vanilla Extract: This adds a sweet, floral flavor to the blueberry buttermilk breakfast cake.
    • Flour: All-purpose flour works great to give the cake structure!
    • Salt: Salt is used to balance the sweetness in the cake and enhance the flavors of the other ingredients.
    • Baking Powder: Helps the cake rise and become fluffy.
    • Blueberries: I used fresh blueberries but frozen also work! See my tip below.
    • Buttermilk: Helps to tenderize the cake and adds a subtle tanginess. If you don’t have it on hand, you can make your own using my simple recipe here!
    • Coarse Sugar: This is sprinkled on top of the cake before baking and gives it a crunchy, sweet topping. It’s larger than regular sugar and doesn’t dissolve as easily in the oven.

    Can I Use Frozen Blueberries?

    Yes you can! If you don’t thaw them, you just have to increase the baking time until a toothpick comes out clean since frozen blueberries add more liquid. Frozen blueberries may change the color of the batter but the cake itself will still taste delicious!

    5-photo collage of cake batter being prepared.

    How to Make Blueberry Buttermilk Breakfast Cake

    It only takes 15 minutes to prepare this scrumptious blueberry breakfast cake! Then it’s off to the oven, and you’re free to enjoy your morning as you please!

    1. Preheat Oven, Prep Pan: Preheat your oven to 350 degrees Fahrenheit. Grease a 9×13 inch baking dish and set aside.
    2. Mix Ingredients: In a medium-sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
    3. Flour Mixture: In a separate mixing bowl, whisk together the 1 and ¾ cup flour, salt and baking powder. Toss the blueberries in the remaining ¼ cup flour.
    4. Combine: Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.  
    5. Transfer to Pan: Spread the batter into the prepared baking pan. Sprinkle with coarse sugar.
    6. Bake and Serve: Bake for 35-40 minutes or until it is cooked through and a toothpick comes out clean. Let rest for 15 minutes before serving. (This makes it easier to cut into squares!)
    Blueberry buttermilk breakfast cake cut into slices.

    Tips and Variations

    These are a few simple ways to make your blueberry breakfast cake just to your liking! This is one of my all-time favorite breakfasts. It’s just too good! The soft, buttery cake and juicy blueberries is an irresistible combo.

    • Can I Substitute Blueberries With Other Fruit? Yes! This is also great with strawberries, apples with cinnamon and sugar, or even rhubarb. Raspberries or blackberries are great options too!
    • What Can I Substitute Buttermilk With? For each cup of buttermilk, you can use 1 tablespoon of white vinegar or lemon juice plus enough milk to measure 1 cup. Stir, then let stand for 5 minutes. You can also use 1 cup of plain yogurt or 1-¾ teaspoons cream of tartar plus 1 cup milk.
    • Avoid Overmixing Your Batter: The best part about this blueberry buttermilk breakfast cake is its soft, tender texture. If you overmix your batter, you run the risk of it being hard and dense. You’ll want to avoid using a heavy hand when mixing your ingredients together, and only mix until combined.
    • Let Your Cake Cool: Wait at least 15 minutes before you cut into your cake. This will ensure you end up with uniform pieces that don’t fall apart!

    Top-down view of blueberry buttermilk breakfast cake.

    How Long Does Blueberry Buttermilk Breakfast Cake Last?

    In an airtight container, your cake should last for 3 days at room temperature or 5 days in the fridge. I LOVE having leftovers of this cake. It makes the perfect on-the-go breakfast!

    Storing in the Freezer:

    If you want your blueberry breakfast cake to last longer, keep it in the fridge! Wrap with plastic wrap and store in either an airtight container or freezer bag. It will last for 2-3 months. Thaw overnight in the fridge before enjoying.

    Close up of a slice of blueberry breakfast cake.

    Want More Blueberry Recipes?

    Who says you can’t have cake for breakfast? It’s the most delicious way to start your day! You’ve got to try out these other blueberry cake and muffin recipes. They’re all packed with rich blueberry flavor! It’s the perfect way to get your daily dose of antioxidants and also satisfy your sweet tooth.

    Print

    Blueberry Buttermilk Breakfast Cake

    Blueberry buttermilk breakfast cake is so easy to throw together for breakfast. It is incredibly moist, buttery, and bursting with fresh blueberries inside. One piece is never enough!
    Course Breakfast
    Cuisine American
    Keyword blueberry breakfast cake, blueberry buttermilk breakfast cake recipe, blueberry buttermilk cake
    Prep Time 15 minutes
    Cook Time 1 hour
    Total Time 1 hour 15 minutes
    Servings 6
    Calories 413kcal
    Author Alyssa Rivers

    Ingredients

    • ½ cup unsalted butter softened
    • zest from one lemon
    • ½ cup sugar
    • 1 egg
    • 1 teaspoon vanilla
    • 2 cups flour divided
    • 1 teaspoon salt
    • 2 teaspoons baking powder
    • 2 cups fresh blueberries
    • ½ cup buttermilk
    • 1 tablespoon coarse sugar for topping

    Instructions

    • Preheat your oven to 350 degrees. Grease a 9×13 inch pan and set aside. In a medium sized mixing bowl, cream together the butter, lemon zest, and sugar. Add the egg and vanilla and beat until combined.
    • In a separate mixing bowl, whisk together the 1 and ¾ cup flour, salt and baking powder. Toss the blueberries in the remaining ¼ cup flour.
    • Add the flour mixture to the creamed mixture a little at a time alternating with the buttermilk until combined. Gently fold in the blueberries.  
    • Spread the batter into the prepared baking pan. Sprinkle with coarse sugar. Bake for 35-40 minutes or until it is cooked through and toothpick is clean. Let rest for 15 minutes before serving.  

    Video

    Notes

    Originally posted on February 19, 2019

    Updated on February 24, 2023

    Nutrition

    Calories: 413kcal | Carbohydrates: 59g | Protein: 6g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 424mg | Potassium: 260mg | Fiber: 2g | Sugar: 25g | Vitamin A: 572IU | Vitamin C: 5mg | Calcium: 99mg | Iron: 2mg