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Teriyaki Chicken Meal Prep Bowls
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Teriyaki chicken meal prep bowls are perfect for a busy week because they are filling, full of flavor, and healthy. This is an easy make-ahead meal that is something the whole family will love. For lunches or quick dinners, you won’t regret having these in the fridge!

I love a simple chicken meal. It’s a great protein choice to feed the whole family and everyone is always full and happy. You can make so many different kinds of meals too! Chicken is something we eat at our house all the time. We especially love this easy Cashew Chicken, this Creamy Parmesan Garlic Mushroom Chicken, and this simple Bourbon Chicken.

Chicken Teriyaki Bowl Meal Prep

I am all about meal prep! Deciding what to make for every meal of the day with 4 kids was so overwhelming. I used to get so burned out so quickly. Now I take extra time at the beginning of the month to decide the meals that I want to make and I plan it out. I have a great list of crock pot dinners and air fryer meals that really help me decide what to make. If you are trying to eat healthy meals this year, this healthy dinner round up has lots of great recipes for you!

Once I’ve chosen my meals, I actually put them into containers and into the refrigerator! Just like these chicken teriyaki meal prep bowls, I can pull one out of the refrigerator and pop it into the microwave for a quick and healthy meal in minutes. I make these chicken teriyaki meal prep bowls for my kids lunches, and they have been so much happier because of it! A full belly at school is so important.

Ingredients

Just a few simple ingredients make up these chicken teriyaki meal prep bowls. The whole point of meal prep is to make life easier right? That’s why I love this simple chicken recipe that is flavorful and easy to make. It’s a simple recipe that all of my kids love. The teriyaki sauce is made of soy sauce, ginger, garlic and other ingredients. It’s so flavorful and easy to make! You can find the measurements below in the recipe card.
- Boneless Skinless Chicken Breast: You will cut the breast up into bite sized cubes before cooking them. That way you don’t need a knife or any extra utensils. It’s so easy and convenient!
- Rice: You can cook your rice however you usually do or use the pre-cooked rice from the store. I share some of my favorite rice recipes below in my tip box.
- Broccoli Florets: You can buy the frozen version, or fresh. Whatever you like. You will want to steam them until soft.
- Snap Peas: Again, fresh or frozen you are going to steam them until soft.
- Teriyaki Sauce: I have a great teriyaki sauce recipe that you should try! Homemade teriyaki sauce is so simple to make, and you know exactly what is in it! There are lots of store bought options that work great too.
- Sesame Seeds: This is for garnish and is totally optional. I love the flavor they give so I always add them.
How to Make Teriyaki Chicken Meal Prep Bowls

These teriyaki chicken meal prep bowls are a family favorite. I love making them for my kids school lunches. They are filling and easy to reheat! Make sure you put your food in a microwave safe bowl so that it is easy to reheat when you are ready to eat.
1. Cook Rice: Cook the rice ahead of time or use prepackaged cooked rice for convenience.
2. Cut and Cook Chicken: Cut the chicken into bite-sized pieces. Cook the chicken over medium high-heat for 5-7 minutes. The chicken should be cooked through and no longer pink.
3. Steam Veggies: Steam the vegetables until tender.
4. Divide Ingredients: To assemble the bowls, evenly divide all of the cooked ingredients into four sealable containers.
5. Fill Containers: Each container will contain ½ cup rice, ½ cup cooked chicken, ½ cup broccoli, ½ cup snap peas, and ¼ cup teriyaki sauce.
6. Store: Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and drizzle the teriyaki over the chicken. Enjoy!
Tips for Making Teriyaki Chicken Meal Prep Bowls

I love these simple teriyaki chicken meal prep bowls. You can always change the recipe however you like to fit your needs. You can add more to it if you need more calories, and you can use different sauces to make it sugar free or lower calorie. Here are some tips when you go to make this recipe.

Using Other Chicken Parts: My kids like all of the different parts of chicken meats, so I usually cook a whole chicken and cut up the entire thing. They don’t all have to be the exact same size. I make this air fryer whole chicken all the time because of how easy it is.

Using Other Proteins: You can absolutely change up this recipe and use whatever protein you like. You could even make it vegetarian by using chickpeas instead of meat. I like pork and chicken the best.

Ways to Cook Rice: You can cook the rice however works best for you. I like to make instant pot rice or this simple and more flavorful lemon rice. You could also cook brown rice for more nutrients. You could also make quinoa or cauliflower rice for an even healthier option.

Adding Veggies: If your family would like green bell peppers or carrots instead, you should make what your family will love! Just steam or saute them before assembling your bowls so they are easy to warm up and eat.
Storing Leftovers

The best part about teriyaki chicken meal prep bowls is you are basically making leftovers! You could also easily double the recipe using the recipe calculator in the top right of the recipe card to make enough for dinner and meal prep.

Other Chicken Recipes to Try

We eat chicken often at our house because it’s a cheap protein that will keep my whole family happy and full. There is so many ways too cook chicken to keep it new and interesting, and I have tons of ideas on my blog. Here are just a few recipes that I think will become your new favorite!
Cook the rice ahead of time or use prepackaged cooked rice for convenience.

Cut the chicken into bitesized pieces. Cook the chicken over medium high-heat for 5-7 minutes. The chicken should be cooked through and no longer pink.

Steam the vegetables until tender.

To assemble the bowls, evenly divide all of the cooked ingredients into four sealable containers.

Each container will contain ½ cup rice, ½ cup cooked chicken, ½ cup broccoli, ½ cup snap peas, and ¼ cup teriyaki sauce.

Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and drizzle the teriyaki over the chicken. Enjoy!

Serves: 4

Calories567kcal (28%)Carbohydrates92g (31%)Protein38g (76%)Fat4g (6%)Saturated Fat1g (5%)Polyunsaturated Fat1gMonounsaturated Fat1gTrans Fat0.01gCholesterol73mg (24%)Sodium2911mg (121%)Potassium930mg (27%)Fiber4g (16%)Sugar13g (14%)Vitamin A850IU (17%)Vitamin C71mg (86%)Calcium92mg (9%)Iron4mg (22%)

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 Japanese

Keyword meal prep, teriyaki chicken, teriyaki chicken meal prep bowls
January 24, 2023
Delicious Slow Cooker Meal Ideas

Crockpot Taco Soup

Crockpot Taco Soup is cozy, comforting, and easy to make. Everyone will love selecting their own toppings to customize this delicious soup!

Ingredients: lean ground beef, onion,, can corn,, can black beans,, can red kidney beans,, can fire-roasted diced tomatoes,, can diced green chilis,, beef broth, water, dried oregano, garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, Optional toppings: sour cream, tortilla strips, scallions, avocado, shredded cheese, etc.

January 23, 2023
Slow Cooker Chicken Tikka Masala
This website may contain affiliate links and advertising so that we can provide recipes to you. Read my privacy policy.

Slow cooker chicken tikka masala is an easy sweet and spicy sauce that is thick, rich, and creamy. It is so flavorful with spices like garam masala, paprika, and even cinnamon! It’s not too spicy and perfect served over rice and with a side of naan.

I love a good slow cooker recipe! Slow cookers are good for so many reasons, but my favorite reason is how easy they make making a full meal. You can throw everything in the crock pot and have a delicious and flavorful meal in a few hours. If you love slow cooker recipes, you should try these Slow Cooker Beef Tips, this delicious Slow Cooker Jambalaya, and this quick and easy Slow Cooker Lasagna.

Chicken Tikka Masala Slow Cooker

The hubby and I went to an amazing Indian restaurant last year. I always get the butter chicken and I realized I had never tried anything else! I ordered the chicken tikka masala and I was blown away! The spices were incredible. I was so glad to try something new and love it!

I knew right away that I had to make a slow cooker recipe! The flavor of the dish is really complex and usually requires a few hours on the stove to blend together. The slow cooker is the perfect solution for being short on time! I love all of my slow cooker recipes on my blog, but this one just might be my favorite! I love serving this with coconut rice, or instant pot rice when I need to be totally hands-off.

Ingredients

Don’t let this ingredient list scare you away! It is mostly spices and things that you will already have on hand. This slow cooker chicken tikka masala is simple to put together and throw in the crock pot. The slow cooker is going to do it all for you. Simply add in all the ingredients together in a certain order and you will be AMAZED once you serve it! You can find the measurements below in the recipe card.

Fresh Ingredients
- Boneless Skinless Chicken Breasts: The chicken does not need to be cooked prior to adding in the slow cooker, it is that simple!
- Onion: Even if you are not an onion fan like myself, this is actually a small and subtle hint of flavor in this chicken tikka masala recipe.
- Garlic: Always a favorite in my book!
- Ginger: Fresh and grated. Using a grater with the smallest grated holes is best.
- Tomato Puree: This is the base and does turn the sauce to a orange/red color.
- Plain Greek Yogurt: I am a huge fan on using yogurt when possible. It is rich, thick and creamy with an extra flavor.
- Olive Oil: Adds flavor as well as richness to this creamy sauce.
- Heavy Cream: Thick, flavorful cream that adds flavor and texture.
- Cornstarch: Finely coats the chicken and helps to thicken the sauce.
- Cilantro: Chopped and used for a garnish.
Seasonings
- Garam Masala: This is a special seasoning with a blend of seasons within it. This seasoning will add warmth and sweetness to the sauce.
- Cumin: This spice is perfect for using in a curry mixture.
- Paprika: Adding a little bit of spice to this is a fun touch!
- Salt and Pepper: Just a pinch.
- Cinnamon: A secret ingredient that adds so much flavor and sweetness!
- Cayenne Pepper: A little extra heat added to the sauce.
- Bay Leaves: This is strictly for flavoring and soaking in throughout the slow cooker process. Before serving, you will remove the bay leaves.
Recipe for Chicken Tikka Masala Slow Cooker

This slow cooker chicken tikka masala is so simple to make and is effortless in so many ways. Simply mix together the tikka masala sauce, then add the chicken. It is basic and no extra prepping or cooking. Within hours you will be smelling a delicious dinner that will be hands down one of the BEST you make!
1. Mix together sauce: In your slow cooker combine onion, garlic, ginger, tomato puree, greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.
2. Add in chicken and cook: Add in the chicken pieces and then toss to coat in the sauce. Then add in the bay leaves. Cook on low for 6 hours or high for 4 hours.
3. Mix and cook a little longer: During the last 20 minutes of cooking, whisk together cornstarch and heavy cream. Then add in to the sauce and continue to cook for another 20 minutes.
4. Serve: Serve over rice.
Tips for Making Chicken Tikka Masala

This slow cooker chicken tikka masala is so easy! There really isn’t anything to it. I just wanted to share some tips that I think will be helpful when you go to make this dish.

Finding the Spices: Garam masala should be in the spice section of your local grocery store. You will probably be able to find it in a powder or liquid form. I use powdered spices, but there are a lot of benefits to the liquid one too! You can use whatever you like best. If you can’t find garam masala, all-spice mixed with cumin is a great substitute! You will mix 1 part cumin with ¼ part all-spice.

Serve with Naan: To get the full restaurant experience, you will definitely want to make some naan. It is a great bread to make at home, or you can get some premade naan at the store. Whatever you do, just make sure it’s on the table!

Make It Dairy Free: You can substitute coconut milk for plain yogurt and heavy cream in this recipe. You will get a slightly different flavor but it will still be amazing. You will want to get the coconut milk in a can that still has all the coconut fat in it.
Storing Leftovers

I love this slow cooker chicken tikka masala recipe so much because it makes great leftovers! It is an easy recipe to make a big batch of and have leftovers throughout the week.

In the Refrigerator: You can store your leftovers in an airtight container in the refrigerator for up to 4 days.

In the Freezer: You can freeze your leftovers for up to 3 months in a plastic bag or freezer safe airtight container.
Other Slow Cooker Recipes to Try

In my opinion, you can never have too many slow cooker recipes in your recipe book! They are great when you are in a rush and don’t have a lot of time in the evenings to make dinner. All of these recipes are tried and true, and I think your family will love them just as much as mine does!
In your slow cooker combine onion, garlic, ginger, tomato puree, greek yogurt, olive oil, garam masala, cumin, paprika, salt, cinnamon, black pepper, and cayenne pepper.

Add in the chicken pieces and toss to coat in the sauce. Add in the bay leaves. Cook on low for 6 hours or high for 4 hours.

During the last 20 minutes of cooking, whisk together cornstarch and heavy cream. Add in to the sauce and continue to cook for another 20 minutes.

Serve over rice.

Updated Jan, 2023
Updated Post on February 5, 2020
Original Post on October 6, 2014

Serves: 4

Calories484kcal (24%)Carbohydrates12g (4%)Protein34g (68%)Fat33g (51%)Saturated Fat16g (80%)Cholesterol158mg (53%)Sodium1349mg (56%)Potassium689mg (20%)Fiber3g (12%)Sugar4g (4%)Vitamin A1567IU (31%)Vitamin C5mg (6%)Calcium155mg (16%)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, Main Course

Cuisine Indian

Keyword chicken recipes, Chicken Tika Masala Recipe, Chicken Tikka Masala
January 23, 2023
Funfetti Pancakes
Funfetti pancakes are the perfect breakfast for any special occasion. For birthdays or holidays, these fun pancakes are colorful, sweet, and an easy twist on the classic. They don’t take any extra effort and are so tasty!

Pancakes are one of my family’s favorite breakfasts. I love them too because they are quick and easy, and keep you full until lunch. They other reason I love them so much is because you can make so many different kinds of pancakes! I never get tired of them. If you love pancakes too, you have to try these super fluffy Grandma’s Pancakes, these refreshing Lemon Pancakes, and the Best Buttermilk Pancakes I’ve ever had.

Funfetti Pancake

Take all the fun of a birthday cake and put it into these funfetti pancakes! They are the perfect breakfast for your kids birthday, and they taste absolutely amazing. I seriously can’t explain how much my kids LOVED these pancakes. They are perfect with buttermilk syrup, maple syrup, or a simple glaze that I share the recipe for here.

Growing up my kids always asked me for chocolate chip pancakes for their birthday breakfast. That or cinnamon rolls! I usually made the pancakes because honestly they are a lot less work. I am so in love with this funfetti pancake recipe because it’s just as easy as regular pancakes but so much more fun. Funfetti pancakes are perfect for any occasion, and you don’t have to eat them for just breakfast!

Ingredients

Other than a box of cake mix, you just need regular pancake ingredients! Funfetti pancakes use a cake mix along with flour to add the taste and look of a funfetti cake. I’m serious when I say everyone who tried these asked me for the recipe! You can find the measurements below in the recipe card.
- All-Purpose Flour: Whatever flour you have in your pantry already will work. All-purpose is the easiest to work with.
- White or Funfetti Cake Mix: Either cake box will work great! I like to use funfetti cake mix and then add extra sprinkles for more color.
- Baking Powder: This helps the pancakes puff up and get fluffy.
- Baking Soda: Baking soda works with baking powder to help the pancakes rise.
- Salt: I like to add salt to my pancakes to bring out the flavor in the ingredients and to help balance out the sweetness.
- Rainbow Jimmy or Confetti Sprinkles: Extra rainbow sprinkles add a little more sweetness and more fun colors.
- Butter: I use unsalted butter, and you will melt it for this recipe.
- Buttermilk: If you don’t have buttermilk on hand, you can make some at home with milk and lemon juice or vinegar.
- Milk: I like to add regular milk too. I prefer whole milk, but whatever you have will work.
- Eggs: Eggs help everything come together and stay the right texture. I use large grade A eggs in my recipes.
- Vanilla Extract: I like the extra flavor that vanilla extract adds. It also helps to bring out all of the other delicious flavors.
How to Make Funfetti Pancakes

These funfetti pancakes are the perfect birthday breakfast! They are full of color and flavor, and go great with your favorite toppings. The best part about this pancake recipe is that they are just as easy as regular pancakes. I love them because they look so fun and festive without any extra work! Fire up the griddle and make a fun and colorful stack of pancakes!

Pancakes
1. Whisk: In a large bowl whisk together the flour, cake mix, baking powder, baking soda, salt, and sprinkles.
2. Add Wet to Dry: In a medium bowl whisk together the melted butter, buttermilk, milk, eggs and vanilla extract. Then add the wet ingredients to the dry ingredients and mix until mostly combined but still lumpy.
3. Cook: Heat a lightly oiled skillet to medium heat. Then add the batter to the skillet using ⅓ cup of pancake batter at a time. Cook for about 2 minutes on either side, until lightly golden brown. The first side will bubble slightly when ready to flip.
4. Enjoy: Remove to a plate and then either keep warm or serve immediately. Top with the glaze when serving.
Glaze
1. Combine: In a medium bowl combine the powdered sugar, butter, half & half, vanilla, and almond extract until combined. Serve on top of the pancakes.
Tips for Making Funfetti Pancakes

These funfetti pancakes are super simple and easy to make. I do have a few tips to share with you so that they turn out perfectly! I would say the biggest tip to follow is the first one. Don’t be tempted to get rid of all the lumps. You are going to love the taste and texture of these fun pancakes!

Mixing the Batter: Don’t overmix the batter. Only mix the batter until just barely combined and still lumpy. If you mix until there are no lumps your batter, then there will be too much gluten development and your pancakes will spread too much and be chewy and rubbery instead of fluffy and tender.

Homemade Buttermilk: No buttermilk? No problem! Make your own buttermilk using this quick buttermilk recipe. All you need is milk and some lemon juice or vinegar!

About the Sprinkles: Use the right sprinkles. Only use jimmies or confetti sprinkles for this recipe. Nonpareil sprinkles (the tiny round rainbow ones) will bleed and turn your batter gray instead of rainbow.
Storing Leftovers

These funfetti pancakes are seriously turning into one of my favorite recipes because they are a great make ahead batter! You can make the batter ahead of time and the cook really well when the batter is chilled anyways. Here is how to store your leftovers, or your premade batter.

Storing Batter in the Refrigerator: Pancake batter can be stored in an airtight container in the fridge for up to 3 days, but there is a chance the sprinkles will bleed color into the batter the longer it sits.

Storing Cooked Pancakes in the Refrigerator: Cooked pancakes can be stored in an airtight container or a ziplock bag in the fridge for up to 5 days. Reheat in the microwave for 20-30 seconds.
Other Fun Breakfast Recipes to Try

I love breakfast, it’s probably my favorite meal of the day. I also love that it can be sweet or savory! Here are some of my favorite breakfast recipes that are perfect for any occasion. You are going to love them!

Breakfast

Strawberry Cinnamon Rolls with Lemon Cream Cheese Glaze

Breakfast

Incredible Blueberry Buttermilk Breakfast Cake

Breakfast

Apple Danish

Breakfast

Homemade Donuts
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Funfetti Pancakes

Funfetti pancakes are the perfect breakfast for any special occasion. For birthdays or holidays, these fun pancakes are colorful, sweet, and an easy twist on the classic. They don't take any extra effort and are so tasty!

Prep Time 10 minutes

Cook Time 5 minutes

Total Time 15 minutes

Servings 10 Pancakes

Author Alyssa Rivers

Ingredients

2 cups all-purpose flour

⅓ cup white or funfetti cake mix

1 ½ teaspoon baking powder

1 ½ teaspoon baking soda

1 pinch salt

½ cup rainbow jimmy or confetti sprinkles

3 tablespoons butter melted and cooled

1 ½ cup buttermilk

¾ cup milk

2 eggs

1 ½ teaspoon vanilla extract

Glaze

1 cup powdered sugar

2 tablespoons salted butter softened

2 tablespoons half & half

½ teaspoon vanilla extract

¼ teaspoon almond extract optional

Instructions

In a large bowl whisk together the flour, cake mix, baking powder, baking soda, salt, and sprinkles.

In a medium bowl whisk together the melted butter, buttermilk, milk, eggs and vanilla extract. Add the wet ingredients to the dry ingredients and mix until mostly combined but still lumpy.

Heat a lightly oiled skillet to medium heat. Add the batter to the skillet using ⅓ cup of pancake batter at a time. Cook for about 2 minutes on either side, until lightly golden brown. The first side will bubble slightly when ready to flip.

Remove to a plate and either keep warm or serve immediately. Top with the glaze when serving.

Glaze

In a medium bowl combine the powdered sugar, butter, half & half, vanilla, and almond extract until combined. Serve on top of the pancakes.
January 22, 2023
Skinny Mini Cheesecakes
Cheesecake without the guilt! These skinny mini cheesecakes are light, creamy and will melt in your mouth with every bite! This low-calorie dessert is just what you need to satisfy your sweet tooth and stick to your New Year’s resolution.

When I took my first bite of these I wanted to die. And then I started feeling guilty thinking that I ruined my diet. No my friends. I wasn’t. These are only 100 calories. 100 calories!! This is the absolute best no-bake, guilt-free, delicious dessert ever invented! Run, don’t walk to the store and eat one of these for dessert tonight. You can thank me later. For more healthy desserts to get you through try these healthy oatmeal cookies, cowboy cookies or skinny muddy buddies for when you have the munchies.

Skinny Mini Cheesecake Bites

We’ve all been there. It’s the beginning of a New Year and most of you have made a commitment to eat better and lose weight. But oh man what you wouldn’t do to have a bite of your favorite dessert. Well here is your solution! These skinny mini cheesecake bites are heaven-sent. Consider this recipe your new best friend! These cheesecakes will make your lifestyle changes easier and you more happy with a little sweet and creamy treat to enjoy throughout the day.

Cheesecake really is one of my favorite desserts. It’s so hard to avoid when I’m dieting. With these skinny mini cheesecakes, you don’t have to compromise! Not only are they adorable, but they also have a fraction of the calories of traditional cheesecake. So go ahead, indulge in a few (or a dozen) of these little delights, and enjoy all the flavor without the guilt!

Ingredients Needed

Get ready to indulge in some delicious, yet guilt-free, skinny cheesecake bites with this simple recipe! All you’ll need are a few simple ingredients such as low-fat cream cheese, vanilla extract, graham cracker crumbs, butter, and a low-carb sweetener of your choice. With these ingredients, you can create a creamy and delicious filling that is nestled in a crispy graham cracker crust. It’s the perfect combo of nutty and sweet!

Graham Cracker Crust:
- Graham Cracker Sheets: I used reduced fat graham crackers to keep these on the healthy side.
- Ground Cinnamon: To add a little extra flavor to the crust! Nutmeg is another great option.
- Sugar: To make the crust nice and sweet. Feel free to swap this out for a low-carb sweetener such as Stevia, Splenda, or monk fruit.
- Unsalted Butter: I added light, unsalted butter for richness and flavor! Coconut oil is another great option for healthy fats and flavor.
Cheesecake Mixture:
- Cool Whip: Use fat-free cool whip if you can find it! You can also swap this out for Greek yogurt if you want a pop of protein and some probiotics!
- Cream Cheese: This acts as the base of the cheesecake. I used fat-free cream cheese but low-fat also works.
- Sweetener: You can use sugar here or to keep carbs low swap it out for Stevia, Splenda, or monk fruit sweetener.
- Vanilla Extract: Gives the cheesecake the perfect sweet, vanilla flavor!
How Do You Make Skinny Mini Cheesecake Bites?

It’s SO easy. All you need to do is throw your crust ingredients in a food processor, mix up your cheesecake filling, combine both, and then let your cheesecake bites set! Now, these do need an hour or two to set up properly, so be sure to give yourself enough time if you’re making these for a get-together!
1. Crush Graham Crackers: In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, simply place them into a bag and then crush them with a rolling pin or cup.
2. Add Butter, Spices, and Sweetener: Place the crumbs into a bowl and add ground cinnamon and sugar. Then melt the butter and add it to the graham cracker crumbs. Mix well.
3. Prepare Crust: Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.
4. Cheesecake Mixture: In a large bowl or Kitchenaid, whip the cream cheese, vanilla, and sugar (or sugar substitute) until fluffy. Then add the cool whip and whip until smooth.
5. Layer: Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 ½ scoop full of the cheesecake mixture. Each liner should be filled almost to the top.
6. Chill and Set: Place the cupcakes in the fridge for a few hours to set up and become firm. Then top with a slice of your favorite fruit (I always like strawberries or raspberries!) and devour!
How Long Do Skinny Mini Cheesecakes Last?

For about a week, if stored properly in the fridge. You don’t want these mini cheesecake bites to sit out for more than a couple hours. If you have any left over, transfer them to an airtight container and stick them in the fridge for when you have a sweet tooth later!

In the Refrigerator: Store in an airtight container. These will last for about one week. I think skinny mini cheesecakes are best served at room temperature, so let them sit out on the counter for a few minutes before you enjoy them! This ensures the cheesecake filling is soft and creamy.
Can You Freeze Them?

Yes, you can! Cheesecake freezes very well! These are perfect to leave in the freezer and take one out at a time. You can leave it in the fridge to thaw and then enjoy once it has softened. You can wrap them individually or store them in an airtight container, whatever you prefer! If you need the dessert sooner than later, set it out for 5 to 10 minutes at room temperature and enjoy when a craving hits.

In the Freezer: Place the cooled cheesecake on a baking sheet and freeze, uncovered until firm. From here you will wrap each cheesecake tightly with either aluminum foil, plastic freezer wrap or place in a freezer bag or airtight container. These will last for about 2 to 3 months in the freezer. Thaw in the fridge or at room temperature before serving.
Want More Cheesecake Recipes? Try These!

Okay, I’ll say it.. these cheesecake recipes are worth breaking your diet for. Save them for a cheat day! They’re everything cheesecake should be. Rich, creamy, and absolutely indulgent!

Desserts

Death by Chocolate Cheesecake

Cheesecake

Cherry Cheesecake Bars

Desserts

No Bake Very Berry Cheesecake

Desserts

Chocolate Brownie Cheesecake
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Skinny Mini Cheesecakes

Cheesecake without the guilt! These skinny mini cheesecakes are light, creamy and will melt in your mouth with every bite! This low-calorie dessert is just what you need to satisfy your sweet tooth and stick to your New Year's resolution.

Course Dessert

Cuisine American

Keyword skinny cheesecake bites, skinny mini cheesecakes

Prep Time 15 minutes

Chill Time 2 hours

Total Time 2 hours 15 minutes

Servings 16 Cheesecakes

Calories 93kcal

Author Alyssa Rivers

Ingredients

Graham Cracker Crust:

7 graham cracker sheets I used reduced fat

1/2 tsp. ground cinnamon

2 Tbsp sugar

4 Tbsp unsalted butter melted

Cheesecake Mixture:

8 oz. fat free Cool Whip

1 (8 opackage fat-free cream cheese

1/4 cup sugar or 6 Splenda packets

2 tsp. vanilla extract

Instructions

In a food processor or blender, grind up the graham cracker sheets into fine crumbs. If you don’t have a food processor, simply place them into a bag and crush them with a rolling pin or cup.

Place the crumbs into a bowl and add ground cinnamon and sugar. Melt the butter and add it to the graham cracker crumbs and mix well.

Line a cupcake pan with liners and put one tablespoon of the crumbs into the bottom of each cupcake liner. Press down the crumbs with your hand or spoon. Set aside.

In a large bowl or kitchenaid, whip the cream cheese, vanilla, sugar (or splenduntil fluffy. Add the cool whip and whip until smooth.

Using a cookie dough scooper (or spoon), fill each cupcake liner with 1 ½ scoop fulls of the cheesecake mixture. Each liner should be filled almost to the top.

Place the cupcakes in the fridge for a few hours to set up and become firm. Top with a slice of your favorite fruit and devour!!

Notes

Originally posted January 3, 2019

Updated January 21, 2023

Nutrition

Calories: 93kcal | Carbohydrates: 13g | Protein: 1g | Fat: 4g | Saturated Fat: 2g | Cholesterol: 10mg | Sodium: 51mg | Potassium: 26mg | Fiber: 1g | Sugar: 8g | Vitamin A: 114IU | Calcium: 23mg | Iron: 1mg
January 21, 2023
Air Fryer Frozen Onion Rings
You are going to love how crispy and perfectly cooked these Air Fryer Frozen Onion Rings are! They are so simple, and you can have frozen onion rings cooked to crispy perfection in minutes. You’ll love serving them along with a burger or as an appetizer at your next gathering.

I am a total snacker. I LOVE appetizers. There is nothing that makes me happier than walking into a party and seeing a table full of finger foods. If you love appetizers too, then you have to try this Hot Spinach Artichoke Dip, these delicious Jalapeño Poppers with Bacon, and this simple and delicious Rotel dip.

Frozen Onion Rings in Air Fryer

I used to think that onion rings were only good from a restaurant. They only made sense to get from the restaurant because they were so much work at home and honestly, heating up oil has never been my favorite thing. And the frozen onion rings that you bake were always disappointing and dry. UNTIL! I realized that my air fryer would make the most perfect and delicious air fryer frozen onion rings. Guys, this is a fried food game-changer!

It’s no secret I love my air fryer. I have SO many air fryer recipes on the blog that you have to try if you have an air fryer. If you don’t have one, you should get one! It really is possible to make healthy air fryer recipes and they are so simple and foolproof. They are crispier when you air fry them than when they are baked in the oven. These are the best frozen onion rings out there, and they are perfect dipped in ketchup or ranch dressing. I will definitely be making them again soon.

Ingredients

You guessed it, all you need is frozen onion rings! I like to spray my onion rings with a little oil to make them extra crispy. The oil spray is optional, but it does make them just like they are served at a restaurant. You could also drizzle a little olive oil or vegetable oil if you wanted to. Air fryer onion rings are so simple and perfect for a quick party appetizer. Everyone loves them!
- Frozen Onion Rings: Go to the freezer section of your grocery store and grab your favorite brand of frozen onion rings. They are by far the best tasting when popped in the air fryer! I really love the ones from Trader Joe’s brand. The Alexia onion rings are also a great brand.
- Non-Stick Cooking Spray: You will want to spray your air fryer basket before cooking the onion rings.
How to Cook Frozen Onion Rings in Air Fryer

The key to air fryer frozen onion rings is how long you cook them! The other trick is actually flipping them halfway through. That makes sure they are evenly cooked and crispy on all sides. If you are ready for the easiest appetizer recipe out there, then grab your air fryer and onion rings and get cooking! I love onion rings because they are always a crowd pleaser. Once you are done with these onion rings (they won’t last long!), then you’ll have to try air fryer mozzarella sticks and french fries!
1. Layer: Layer half of the bag of frozen onion rings into the basket of the air fryer. Make sure to layer them in a single layer making sure not to overlap the onion rings.
2. Spray: Lightly spray the onion rings with non-stick cooking spray. This gives them extra crispiness.
3. Cook: Close the air fryer and cook at 400 degrees Fahrenheit for 8-10 minutes.
4. Flip: Halfway through the cooking process, open the basket and then flip the onion rings. Continue to cook to desired crispness.
5. Repeat: Remove the cooked onion rings from the basket and then repeat these steps for the remaining frozen onion rings.
6. Enjoy: Enjoy right away with your favorite dipping sauce!
Tips for Making Air Fryer Frozen Onion Rings

Air fryer frozen onion rings are a simple side dish that will make everyone happy. I love serving these to my guests!

Serve With Sauce: I love dipping a crispy onion ring in sauce. I love making Cane’s sauce, that might be my favorite for onion rings. Other sauces I have tried are yum yum sauce, fry sauce, and garlic aioli. All of them worked perfectly! If I am serving them for a party, then I like to make a few sauces so people can choose their favorites.

Reheat In Air Fryer: This is so important because no one likes soggy onion rings. I have found that the perfect way to reheat them is to preheat your air fryer to 350 and then pop them in for a few minutes. Just cook them until warm and they will be crispy again!

Season Your Onion Rings: I really like to sprinkle some seasoning salt on the top of my onion rings when I take them out of the air fryer! I love it because it adds a little extra flavor. The best part is you can add whatever seasoning you like! If you like spicy food, then you could try adding some Cajun seasoning.
Storing Leftovers

Frozen air fryer onion rings are definitely best eaten fresh. It’s not easy to store fried food because the crispy outside gets soggy when it gets cold and warm again. I shared a tip in the tip box about how to reheat onion rings for the best result. Here is how to store leftovers.

In the Refrigerator: You can store your leftovers in the refrigerator in an airtight container for up to 2 days.
Other Air Fryer Recipes to Try

I absolutely love using my air fryer. It’s a great option to get great tasting crispy fried food without all the oil! It’s also super fast and easy to use. I think it’s a lot less intimidating than frying things the traditional way anyways! Here are a few of my favorite air fryer recipes that I think you are going to love.

Dinner

Perfect Air Fryer Steak

Air Fryer

Air Fryer Mushrooms

Side Dishes

The BEST Air Fryer “Roasted” Potatoes

Dinner

Crispy Air Fryer Egg Rolls
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Air Fryer Frozen Onion Rings

You are going to love how crispy and perfectly cooked these Air Fryer Frozen Onion Rings get! They are so simple, and you can have frozen onion rings cooked to crispy perfection in minutes. You'll love serving them along with a burger or as an appetizer at your next gathering.

Course Appetizer

Cuisine American

Keyword air fryer frozen onion rings, air fryer onion rings, onion rings

Prep Time 5 minutes

Cook Time 20 minutes

Total Time 25 minutes

Servings 4 people

Calories 2kcal

Author Alyssa Rivers

Ingredients

1- 14 ounce bag frozen onion rings

non-stick cooking spray

Instructions

Layer half of the bag of frozen onion rings into the basket of the air fryer. Make sure to layer them in one layer making sure not to overlap the onion rings.

Lightly spray the onion rings with non-stick cooking spray. This gives them extra crispiness.

Close the air fryer and cook at 400 degrees Fahrenheit for 8-10 minutes.

Halfway through the cooking process, open the basket and flip the onion rings. Continue to cook to desired crispness.

Remove the cooked onion rings from the basket and repeat these steps for the remaining frozen onion rings.

Enjoy right away with your favorite dipping sauce!

Nutrition

Calories: 2kcal | Carbohydrates: 0.3g | Protein: 0.04g | Fat: 0.003g | Saturated Fat: 0.003g | Sodium: 0.1mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.2g | Vitamin A: 0.1IU | Vitamin C: 0.3mg | Calcium: 1mg | Iron: 0.01mg
January 21, 2023
Mango Lassi
This Mango Lassi is an Indian yogurt smoothie that is so creamy and full of flavor. It’s spiced with cardamom to give it a little kick, and it will have you coming back for seconds. It will be an instant hit every time you serve it!

I am in love with smoothies. I especially love to make them in the morning when my stomach isn’t ready for a hearty breakfast. They are full of nutrients and give me energy for my day. I absolutely love this Peach Smoothie, this green Detox Smoothie, and this yummy and unique Avocolada Smoothie.

Mango Lassi Recipe

A mango lassi is a yogurt-based drink similar to a smoothie. It is originally from India and you may have seen it on an Indian restaurant’s menu. If you have never tried one before, you are in for a treat! It’s similar to a mango smoothie, but you add yogurt and spices to it. It’s a rich and creamy drink that you will be absolutely hooked on!

The best thing about Indian food in my opinion is the spices! They absolutely make the most flavorful dishes with so many yummy and flavorful spices that I crave almost weekly. I always order chicken tikka masala when we eat out, or the butter chicken… or both! And to go with it, I ALWAYS get a mango lassi. They are the perfect compliment to any Indian dish or any meal for that matter!

Ingredients

A mango lassi has just a few simple ingredients that are similar to a smoothie. You also have a lot of wiggle room to make this recipe exactly the way you want it. If you don’t have certain things on hand you can improvise! I have made a lot of different versions of a lassi with different ingredients and it’s always delicious. You can find the measurements below in the recipe card.
- Plain Yogurt: Yogurt is part of what makes this a lassi. I used plain whole milk yogurt, but you can use almost any yogurt that you think would go great with mangos. You could also use a low-fat yogurt to cut down on calories.
- Milk: I like to add milk because it really helps everything cream together. You could use milk alternatives if you are trying to avoid dairy
- Frozen Mangos: You will use frozen mangoes, that way you don’t have to use any ice cubes and water it down! It makes a super flavorful and creamy texture. You could also use canned mango pulp instead, you should be able to find some in the freezer section.
- Honey: I like to sweeten this lassi with honey. It has the perfect flavor and helps to make a creamy smoothie. I have used agave instead as a sweetener and it was really delicious.
- Ground Cardamom: You might not think of cardamom when you think of a smoothie, but trust me on this one. It’s so delicious! It has a little bit of warmth that feels and tastes amazing.
How To Make a Traditional Mango Lassi

A mango lassi is just as easy to make as a smoothie or a milkshake! In fact, I’ve even used ice cream instead of yogurt (and left out sweeteners) and made a mango milkshake lassi, and it was incredible. The added spice is really what sets this lassi apart!
1. Add Ingredients: Add the yogurt, milk, frozen mangoes, honey, and cardamom into a high-powered blender.
2. Blend: Blend at high speed for about 1 minute until you get a smooth silky texture.
3. Adjust: If the mango lassi is too thick, add more liquid and blend until you reach the desired thickness. Or if you prefer it thicker, add ice!
4. Enjoy: Taste and add additional sweetener if it’s too tangy for your liking. Pour into serving glasses and enjoy!
Tips for Making Mango Lassi

A mango lassi is super simple to make and a favorite at my house! It’s so easy to whip up too. You will fall in love with all of the amazing lassi flavors you can create! Here are a few tips to take your mango lassi to the next level.

Using Fresh Mangos: If you want to use fresh mangoes, you can absolutely do that! Make sure to buy fresh and sweet mangoes for the best flavor lassi. You will peel the mango skin off and cut the mango flesh off the stone. You will need to add ice in order to get a nice thick consistency, just like a smoothie. Start with 1 C of ice and see how thick it is, and add more ice if it is too runny.

Types of Yogurt: I used plain yogurt, but you could use greek yogurt. Greek yogurt is thicker and there is a really great honey greek yogurt that would go perfectly. You could also use sweetened yogurts or vanilla yogurt if you like your lassi on the sweet side. I’ve tried it with coconut yogurt, and it was amazing!

Adding Flavors and Garnishes: One of the most common additions to a lassi is saffron (Kesar). It goes perfectly with mango and cardamom, so feel free to add it in! Another common one is almonds, you could add about 1 tsp crushed almonds for garnish. Pistachios are also a great garnish. You could also add any other fruit that you think would be yummy!

Making A Vegan Mango Lassi: This recipe is a great vegan recipe if you switch out the milk! You could use a plant-based milk like almond milk or coconut milk.
Storing Leftovers

Mango lassi is best enjoyed fresh. It tends to melt and taste less fresh the longer it is left in the refrigerator. It won’t go bad right away, but it definitely tastes best right after you make it!

In the Refrigerator: You can store your mango lassi for up to two days in the refrigerator. It won’t go bad that quickly, but the fresh fruit will start to turn colors and not taste as good.
Other Frozen Drinks to Try

I absolutely love a fresh smoothie to start off my day. I crave them all the time! A lot of the time I will just throw whatever I have in the blender and wing it. But occasionally, I just have to use a recipe because I want to get that same flavor again and again. Here are a few of my favorite smoothie recipes that I think you’ll love!

Smoothie

Creamy Pineapple Smoothie

Beverages

Mixed Berry Smoothie

Beverages

Peanut Butter Banana Smoothie

Beverages

Piña Colada
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Mango Lassi

This Mango Lassi is an Indian yogurt smoothie that is so creamy and full of flavor. It's spiced with cardamom to give it a little kick, and it will have you coming back for seconds. It will be an instant hit every time you serve it!

Course smoothie

Cuisine Indian

Keyword 10 minute, mango lassi, mango smoothie, smoothie recipe

Prep Time 10 minutes

Cook Time 0 minutes

Total Time 10 minutes

Servings 2 people

Calories 257kcal

Author Alyssa Rivers

Ingredients

1 cup plain yogurt

1/4 cup milk, more as needed

2 cups frozen mangos

2 tablespoons honey

1/4 teaspoon cardamom

Instructions

Add the yogurt, milk, frozen mangoes, honey, and cardamom into a high-powered blender.

Blend at high speed for about 1 minute until you get a smooth silky texture.

If the mango lassi is too thick, add more liquid and blend until you reach the desired thickness. Or if you prefer it thicker, add ice!

Taste and add additional sweetener if it's too tangy for your liking. Enjoy!

Nutrition

Calories: 257kcal | Carbohydrates: 49g | Protein: 7g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Cholesterol: 20mg | Sodium: 70mg | Potassium: 527mg | Fiber: 3g | Sugar: 47g | Vitamin A: 1956IU | Vitamin C: 61mg | Calcium: 206mg | Iron: 0.5mg
January 20, 2023
Almond Poppy Seed Muffins
With a moist and fluffy texture, these almond poppy seed muffins are sure to satisfy your taste buds and keep you feeling full and energized all morning long. They’re the perfect grab-and-go breakfast!

Homemade muffins are the best! Not only do they taste fresher and more delicious than store-bought muffins, but they also give you the satisfaction of making something delicious from scratch. (They’re really easy to make, too!) Once you make these almond poppy seed muffins you’re going to be hooked… so I’ll leave these recipes for cranberry muffins, coffee cake muffins, and lemon poppy seed muffins here for you to try out next.

The BEST Homemade Almond Poppy Seed Muffins

Prepare to meet your new favorite breakfast. These almond poppy seed muffins are the best! Not only are they soft and delicious, but they’re packed with the goodness of almonds and poppy seeds. (In addition to giving these muffins the best texture ever) they provide a great source of protein, fiber, and healthy fats! You’re going to love them. They never stay around for long at my house.

I get it though. Warm muffins fresh out of the oven? Pretty hard to resist. I love eating these fresh but they’re great for storing, too! They’re perfect for a grab-and-go breakfast or a quick snack throughout the week. Need more amazing homemade muffin recipes in your life? Try these orange cranberry muffins or rhubarb muffins next!

Ingredients Needed

The ingredient list for almond poppy seed muffins is super simple. You probably already have a lot of these ingredients on hand! All you need to do is grab them from your pantry and then mix everything together. It’s as easy as that! Exact measurements can all be found in the recipe card below.
- Flour: All-purpose flour works great to give these muffins a light, fluffy structure.
- Baking Soda and Baking Powder: You will need both so your muffins rise properly.
- Salt: You just need a pinch to boost the overall flavor of the almond poppy seed muffins.
- Poppy Seeds: You can usually find these in the deli/produce section of your local grocery store.
- Butter: I used unsalted butter since we add the salt in separately.
- Sugar: I used both white and brown sugar here for a deeper sweetness. If you want to make these cupcakes healthier, you can swap the sugars out for Stevia or monk fruit sweetener.
- Sour Cream: Makes the muffins nice and tender! Greek yogurt also works.
- Eggs: Bind all of the ingredients together.
- Milk: I like to use whole milk so that my muffins turn out soft and moist. (You can thank the high fat content for that!) Nut milk and oat milk work too if you want to make these dairy-free.
- Vanilla Extract: Enhances the flavor of the batter.
- Almond Extract: To deepen that tasty almond flavor!
- Sliced Almonds: (Optional) You can use these for topping or add them into your batter. I love the extra texture they add!
How to Make Almond Poppy Seed Muffins

The process of making these almond poppy seed muffins is so straightforward. You just need to combine the dry ingredients in one bowl, the wet ingredients in another, and then mix them together! Once your batter’s ready, simply spoon it into a muffin tin and pop it in the oven. In 20 minutes, you’ll have a batch of warm, nutty muffins that are perfect for breakfast, snack or even as a dessert.
1. Preheat Oven, Prep Pan: Preheat your oven to 325 degrees Fahrenheit and line a cupcake tin with cupcake liners. Then set aside.
2. Dry Ingredients: In a medium bowl whisk together your flour, baking soda, baking powder, salt, and poppyseeds.
3. Wet Ingredients: In a separate large bowl, using a hand mixer, cream together your butter, granulated sugar, brown sugar, and sour cream. Add in your milk, eggs, vanilla, and almond extract, whisk until combined.
4. Combine: Slowly whisk the dry ingredients into the wet ingredients and stir until just combined.
5. Add to Cupcake Liners, Bake: Pour your muffin batter evenly into each prepared cupcake liner and top with the sliced almonds. Bake until light golden brown and set, for 20-24 minutes. A toothpick inserted into the center of the muffins should come out clean.
6. Cool and Serve: Remove the muffin pan from the oven and allow your muffins to cool before enjoying. Sprinkle sliced almonds on top if you wish.
Extra Tips and Tricks

You’re going to love these almond poppy seed muffins! When you make muffins from scratch, you can control the ingredients and customize them to your liking. (It’s the best!) You can make them as healthy or as indulgent as you want. Here are a few tips and substitutions to make the best batch of muffins possible.

Don’t Overmix: I know it’s tempting to mix and mix the batter until it’s completely smooth. However in doing so you can sometimes cause gluten to develop which will make your muffins turn out hard and dense. Only mix until combined!

Add Almonds: You can add sliced almonds into the muffins if you would like, my recommendation would be ½ cup.

Keto-Friendly Muffins: Want to make a diet-friendly version of these muffins? Swap out the all-purpose flour for almond or coconut flour. Keep in mind that these flours are more dense than all-purpose flour, so you’ll end up with a slightly different crumb. Also, make sure to use a low-carb sweetener like Stevia or monk fruit sweetener.
Storing Leftover Muffins

Believe me when I say these almond poppy seed muffins make the BEST leftovers. It’s such an easy breakfast to grab in the morning! To store leftover almond poppyseed muffins, first allow them to cool completely. Then, place them in an airtight container or sealable plastic bag.

At Room Temperature: To store these muffins, keep them in an airtight container at room temperature for 4-5 days.

In the Freezer: Store in a freezer bag for up to 2 months. Thaw in the fridge before reheating.
More Amazing Homemade Muffin Recipes

There’s nothing better than homemade muffins straight out of the oven. Not only do they smell absolutely divine, but they taste even better! Here are a few more muffin recipes to start your day off with. You’re going to love them! They’re soft, moist, and packed with flavor.

Breakfast

Blueberry Cheesecake Streusel Muffins

Breakfast

Healthier Double Chocolate Muffins

Breakfast

Easy Banana Muffins

Breakfast

Chocolate Chip Zucchini Muffins
Print

Almond Poppy Seed Muffins

With a moist and fluffy texture, these almond poppy seed muffins are sure to satisfy your taste buds and keep you feeling full and energized all morning long. They’re the perfect grab-and-go breakfast!

Course Dessert

Cuisine American

Keyword almond poppy seed muffin recipe, almond poppy seed muffins

Prep Time 15 minutes

Cook Time 24 minutes

Total Time 39 minutes

Servings 15 muffins

Calories 207kcal

Author Alyssa Rivers

Ingredients

2 cups all purpose flour

1 teaspoon baking soda

1 teaspoon baking powder

½ teaspoon salt

2 tablespoons poppy seeds

½ cup unsalted butter room temperature

½ cup granulated sugar

½ cup brown sugar

⅓ cup sour cream

2 eggs

⅔ cup whole milk

2 teaspoons vanilla

2 tablespoons almond extract

Sliced almonds for topping optional

Instructions

Preheat your oven to 325 degrees fahrenheit and line a cupcake tin with cupcake liners, set aside.

In a medium bowl whisk together your flour, baking soda, baking powder, salt, and poppyseeds.

In a separate large bowl, using a hand mixer, cream together your butter, granulated sugar, brown sugar, and sour cream. Add in your milk, eggs, vanilla, and almond extract, whisk until combined.

Slowly whisk the dry ingredients into the wet ingredients until just combined. Pour your batter evenly into each prepared cupcake liner and top with the sliced almonds. Bake until light golden brown and set, for 20-24 minutes. A toothpick inserted into the center of the muffins should come out clean.

Remove the muffins from the oven and allow them to cool before enjoying.

Nutrition

Calories: 207kcal | Carbohydrates: 28g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 42mg | Sodium: 169mg | Potassium: 99mg | Fiber: 1g | Sugar: 15g | Vitamin A: 270IU | Vitamin C: 0.1mg | Calcium: 61mg | Iron: 1mg
January 19, 2023
Ebelskivers
Ebelskivers are a Danish pancake that is cooked into a sphere using a special pan. They are fluffy and silky smooth on the inside, and you can fill them with anything from fresh berries to cream cheese. Flipping them in the pan is almost as fun as eating them!

I think breakfast is my favorite meal. There, I said it! I seriously wake up with food on my mind, and breakfast is a world of possibilities. I love breakfast sweet or savory, quick or complicated. There’s nothing like a great breakfast to start off your day on the right foot. If you love breakfast too, you’ve got to try this Blueberry Buttermilk Breakfast Cake, these delicious Strawberry Cinnamon Rolls, and these Perfect Crepes.

Ebelskiver

An ebelskiver (traditionally spelled Æbleskiver) is a delicious Danish pancake that is cooked in a pan that looks like you took ice cream scoops out of. The batter is poured into the holes and you end up with a fluffy and delicious pancake sphere that is sweet and perfect served with maple syrup and whipped cream. They are super fun to make too! Flipping the ebelskivers is a fun challenge in the kitchen that isn’t hard, but it’s something you’ll enjoy practicing!

I absolutely love making ebelskivers. They are the more exciting version of a buttermilk pancake and are a nice refreshing break from our usual favorites like breakfast casserole and German oven pancakes. They look absolutely adorable! You can dust them with powdered sugar and serve them stacked on a plate drizzled with blueberry syrup, and it looks like a fine dining breakfast!

Ingredients in Ebelskivers

The ingredients in ebelskivers are really similar to a pancake batter recipe. The main difference is you will whip up the egg whites. They add a lot of air to the batter. This makes the batter really light and fluffy. It also helps them cook better all the way through since they are less dense. You can find the measurements below in the recipe card.
- Egg Whites: These pancakes are a little more delicate than your regular batter because you will whip these egg whites to stiff peaks. It will help to keep the batter really fluffy.
- All-Purpose Flour: This is just the easiest to work with and keeps the ebelskivers fluffy.
- Sugar: This pancake batter is a little sweeter, which is one of the reasons they brown and puff up so perfectly.
- Baking Powder: This helps the pancake puff up and get nice and fluffy.
- Baking Soda: Baking soda helps the baking powder, they work together to make a nice fluffy pancake.
- Salt: I like a little salt to help balance out the sweetness and to bring out all the flavors in the batter.
- Butter: You will need melted butter for the batter, and some more to grease the pan before cooking them.
- Egg Yolks: I love this recipe because you don’t have any leftover yolks! All of the yolks go into the batter, you just separate them from the whites so you can whip the whites to give the batter more lift.
- Buttermilk: This is a key ingredient, it adds the perfect flavor to the batter. I make it at home from my regular milk because I usually don’t need that much of it at a time!
Ebelskiver Recipe

You may have seen ebelskivers before and thought that they were too hard to make. Well, think again! They are a really simple batter, and they aren’t as hard to flip as they look. They are a super fun recipe to whip up for special occasions. My family loves to eat these around Christmas time. I usually put fillings inside because my kids absolutely love it.
1. Whisk Eggs: In a medium bowl, using a hand mixer, whisk the egg whites until stiff peaks form, set aside.
2. Mix Ingredients: In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Add in your melted butter, egg yolks, and buttermilk and whisk until just combined.
3. Fold: Gently fold the egg whites into the rest of the batter until it all comes together.
4. Heat and Grease Pan: You will need an ebelskiver pan to cook these, heat your pan over medium heat and brush each cup with some of your melted butter then fill each cup nearly full, about 2 tablespoons.
5. Flip: Once the ebelskivers begin to bubble, flip each one halfway over using a wooden skewer or fork, allowing the batter to slide out of the cooked portion of the ebelskiver and into the cup to cook, you will repeat this step once more to complete the ball. Continue to rotate the ebelskiver around until they are all an even golden brown and completely cooked all the way through.
6. Enjoy: Remove the finished ebelskivers from the pan and enjoy fresh! These are typically dusted with powdered sugar and eaten with jam, but you can pair them with any of your favorite toppings.
Tips for Making Ebelskivers

Adding More Batter: If while you are rotating the ebelskivers there are holes or there isn’t quite enough batter to fill the sphere, you can pour a little additional batter in. You want to pour in enough batter to fill the hole all the way to the top. Then when you flip them, they won’t be hollow.

Adding Fillings: One of the fun things about making ebelskivers is that you can actually fill them with anything you want! Once you pour in the batter, before you flip it to close off the ebelskiver, you can add your filling. You could do Nutella, berries, chocolate chips, brown sugar, bananas, the list goes on! Think about what you like to eat on your pancakes. Anything you love will be the perfect filling!

Flipping Ebelskivers: This is the fun part, and it really isn’t hard! Basically, you are cooking them in a round pan. Once the top of the batter starts bubbling (just like with pancakes) they are ready to flip. To flip them, you will poke the edge of the batter with a fork, chopstick, or wooden skewer. Then you slide the cooked bottom out from underneath and put it over the top to complete the circle. It can take a few tries to get it right. All of them will taste amazing no matter how perfect they look!
Storing Leftovers

These Danish pancakes are super fun to make and taste amazing fresh. I would recommend eating them right away, but if you have some leftovers, here is how to store them.

In the Refrigerator: Ebelskivers are best served fresh, but you can keep them in an airtight container in the refrigerator for up to 5 days.
Overnight Breakfast Recipes to Try

There’s nothing like the smell of breakfast when you wake up. It’s honestly the perfect way to start my day. Usually I’m not the lucky one waking up to the smells of breakfast, which is why I’ve spent a lot of time on these delicious overnight breakfast recipes. This way, your whole family (including YOU!) can wake up to the smell of a delicious meal waiting for you!

Breakfast

Overnight Breakfast Casserole

Breakfast

Overnight Oats

Breakfast

Overnight Cinnamon Apple French Toast Casserole

Breakfast

Overnight Eggs Benedict Casserole
Print

Ebelskivers

Ebelskivers are a Danish pancake that is cooked into a sphere using a special pan. They are fluffy and silky smooth on the inside, and you can fill them with anything from fresh berries to cream cheese. Flipping them in the pan is almost as fun as eating them!

Course Breakfast

Cuisine Danish

Keyword breakfast, ebelskivers

Prep Time 15 minutes

Cook Time 15 minutes

Total Time 30 minutes

Servings 12 people

Calories 149kcal

Author Alyssa Rivers

Ingredients

3 egg whites

2 ½ cup all purpose flour

2 tablespoons sugar

2 teaspoons baking powder

½ teaspoon baking soda

1 teaspoon salt

¼ cup butter melted

3 egg yolks

2 ¼ cup buttermilk

Additional melted butter for greasing the aebleskiver pan.

Instructions

In a medium bowl, using a hand mixer, whisk the egg whites until stiff peaks form, set aside.

In a large bowl, whisk together your flour, sugar, baking powder, baking soda, and salt. Add in your melted butter, egg yolks, and buttermilk and whisk until just combined.

Gently fold the egg whites into the rest of the batter until it all comes together.

You will need an ebelskiver pan to cook these, heat your pan over medium heat and brush each cup with some of your melted butter then fill each cup nearly full, about 2 tablespoons.

Once the ebelskivers begin to bubble, flip each one half way over using a wooden skewer or fork, allowing the batter to slide out of the cooked portion of the ebelskiver and into the cup to cook, you will repeat this step once more to complete the ball. Continue to rotate the ebelskiver around until they are all an even golden brown and completely cooked all the way through.

Remove the finished ableskivers from the pan and enjoy fresh! These are typically dusted with powdered sugar and eaten with jam, but you can pair them with any of your favorite toppings.

Nutrition

Calories: 149kcal | Carbohydrates: 25g | Protein: 6g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 1g | Cholesterol: 54mg | Sodium: 302mg | Potassium: 173mg | Fiber: 1g | Sugar: 4g | Vitamin A: 139IU | Calcium: 91mg | Iron: 1mg
January 19, 2023
Korean Beef Meal Prep Bowls
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Ready to spice up your meal prep game? Look no further than these delicious Korean beef meal prep bowls! Perfect for busy moms on the go, these bowls are packed to the brim with flavor and nutrition.

Two of my goals for the new year are to eat healthier and stop eating out as much. Meal prepping is a great solution for both! I know it can seem overwhelming (and time consuming) but it’s actually a lot easier than you’d think! You just need a few good recipes in your arsenal. A few meal prep necessities: Instant pot shredded chicken, Instant Pot brown rice, and air fryer frozen broccoli! You can have a week’s worth of healthy meals prepared in less than 30 minutes.

Korean Beef and Rice Bowls (For Meal Prep!)

These Korean ground beef and rice bowls are one of the most popular recipes on the blog. You really can’t go wrong with a bed of warm steamed rice and juicy marinated beef on top! Now you can enjoy it for a quick lunch throughout the week with this easy meal prep recipe! It’s something the whole family can enjoy.

The savory Korean beef is marinated in a mouth-watering sauce, and paired with fluffy white rice for the perfect balance of protein and carbohydrates. (I also have options below to make it low-carb and keto-friendly!) Plus, the added veggies provide a dose of freshness and healthy greens. Trust me, your taste buds (and your waistline) will thank you for giving these meal prep bowls a try!

Everything You’ll Need

This is everything that you will need to make this delicious marinated beef as well as other things to add in to your meal preps. This way, you have a meal balanced with protein and carbs! The beauty of meal prepping is that you can easily customize things to fit all sorts of dietary needs. Find more substitutes and ideas in my tips section below! Looking for measurements? They can all be found in the recipe card below.
- Ground Beef: I used 90% lean ground beef. You can also use ground pork or even ground turkey if you want an even leaner protein.
- Minced Garlic: Fresh minced garlic is a must when making Korean-inspired dishes.
- Brown Sugar: Adds a smoky sweetness to the beef.
- Soy Sauce: I used reduced sodium soy sauce, but any kind you have on hand will work!
- Sesame Oil: Adds a delicious nutty flavor to the ground beef!
- Seasonings: Time to break out your spice rack! I used ground ginger, red pepper flakes, and cracked black pepper here.
- Rice: Use precooked rice to make your meal prep bowls with easy. White and brown rice both work.
- Steamed Broccoli Florets: I add these to my meal prep bowls for a little extra nutrition! You can use any of your favorite steamed veggies here.
How to Make Korean Beef and Rice Meal Prep Bowls

You’re going to fall in love with the flavor of this Korean beef marinade. It’s the perfect combination of savory and sweet and tenderizes the ground beef beautifully! I love how easy it is to throw together, too! It makes the perfect lunch for both you and the kids.
1. Cook Ground Beef: In a large skillet, cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.
2. Prepare Sauce: Then in a small bowl, whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper.
3. Pour Over Beef: Pour over the ground beef and then let simmer for another minute or two.
4. Assemble Bowls: To assemble the bowls, place one half cup cooked rice into four sealable containers. I like to use leftover rice or prepackaged cooked rice for convenience.
5. Add Korean Beef: Place one half cup of cooked Korean beef into the containers.
6. Add Broccoli: Then add one half cup cooked broccoli florets into the containers. I like to use frozen florets in steam safe bags because it makes it easy!
7. Seal and Store: Seal the containers and store in the refrigerator until ready to eat. When ready to eat, warm in the microwave, garnish with green onions, and sesame seeds and enjoy!
Customizing Your Meal Preps

Here are a few ways to customize these Korean beef meal prep bowls so they fit into any diet!

Keto/Low-Carb: For keto-friendly meal prep, swap out the white rice for cauliflower rice, zucchini noodles, or a rice replacement like Shirataki rice! (This is also known as Konjac rice.) To keep carbs low, you’ll also want to swap out the brown sugar in the marinade for Stevia or monk fruit sweetener.

Make it Meat-Free: You can easily make these bowls vegetarian! Just swap out the beef for scrambled tofu or plant based sausage crumbles.

Adding Other Veggies: Feel free to pack your meal prep bowls full of all of your favorite veggies! Sliced bell peppers and carrots are both great options. If you’re feeling adventurous, add some kimchi (pickled cabbage) to your meal prep bowls for a more traditional version of this meal! Kimchi is a superfood side packed with vitamins and antioxidants. It’s also a natural probiotic! If you love spicy, pickled sides, you’ll love serving your Korean beef meal prep bowls with kimchi!
How Long Do Korean Beef Bowls Last?

In the fridge, these Korean beef meal prep bowls will last for about 4 days. Make sure they’re completely sealed to stay nice and fresh! To reheat them, simply pop them in the microwave until warmed through. It’s as easy as that!

More Delicious Korean-Inspired Recipes

Delicious seasoned meats and flavorful veggies are a must for any meal inspired by Korean cuisine. Here are a few more recipes to add to the dinner lineup! They’re absolutely delicious and sure to be a hit with the whole family.
In a large skillet cook the ground beef and garlic breaking it into crumbles over medium heat until no longer pink.

In a small bowl whisk brown sugar, soy sauce, sesame oil, ginger, red pepper flakes and pepper.

Pour over the ground beef and let simmer for another minute or two.

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

Place ½ cup of cooked Korean beef into the containers.

Add ½ cup cooked broccoli florets into the containers. I like to use frozen florets in steam safe bags because it makes it easy!

Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave, garnish with green onions, and sesame seeds and enjoy!

Serves: 4

Calories636kcal (32%)Carbohydrates92g (31%)Protein32g (64%)Fat14g (22%)Saturated Fat5g (25%)Polyunsaturated Fat1gMonounsaturated Fat6gTrans Fat1gCholesterol74mg (25%)Sodium675mg (28%)Potassium703mg (20%)Fiber3g (12%)Sugar14g (16%)Vitamin A321IU (6%)Vitamin C41mg (50%)Calcium82mg (8%)Iron4mg (22%)

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 Korean

Keyword korean beef and rice meal prep bowls, korean beef meal prep bowls
January 18, 2023