Gluten-Free Recipes Archives | What Molly Made

Ground Turkey Enchilada Quinoa Skillet

Molly Thompson — Wed, 04 Mar 2026 09:44:00 +0000

This ground turkey enchilada skillet is a fast, all-in-one dinner made with ground turkey, quinoa, enchilada sauce, black beans, and corn. Everything cooks together in one pan, so the quinoa absorbs all that smoky, saucy flavor while the turkey stays juicy and tender.

It’s the kind of weeknight meal that replaces tacos or pasta without feeling like a swap. The quinoa turns fluffy, not mushy. The sauce is rich, but not soupy. The cheese melts into the top for that familiar comfort factor. And because it’s packed with protein and fiber, it keeps everyone full without a crash an hour later.

If you love meals like my taco bowls or my slow cooker enchilada quinoa casserole, this skillet hits that same balanced, family-friendly note. And if you’ve ever made quinoa that turned out crunchy or gluey, this method fixes that.

Why This Enchilada Quinoa Skillet Works for Weeknights

This enchilada quinoa skillet cooks raw quinoa directly in the sauce, so you get a true one-pan dinner in about 20 minutes.

There’s no pre-cooking grains. No extra pot. No complicated layering. The quinoa simmers in enchilada sauce and broth, soaking up flavor while it cooks. The result is fluffy, separate grains with just enough sauciness to feel comforting.

Using 2 full pounds of 93 percent lean ground turkey keeps it protein-forward and filling without relying on cheese as the main source of substance.

How to Cook Quinoa in a Skillet Without It Turning Mushy or Crunchy

Quinoa turns out fluffy when it cooks at a gentle simmer with the correct liquid ratio and is stirred a few times to prevent sticking.

For this enchilada quinoa skillet, the ratio is:

1 1/4 cups uncooked quinoa
1 1/4 cups enchilada sauce
1 1/4 cups chicken broth

It’s a 1:2 quinoa to liquid ratio. That total liquid allows the quinoa to absorb flavor while cooking evenly.

Key success tips:

Bring the mixture to a simmer over high heat, then immediately reduce to medium-low and cover.
Stir once or twice during the 14 to 15 minute cook time so the bottom does not scorch.
If the quinoa is slightly firm at 15 minutes, add 2 to 3 tablespoons of broth, cover, and cook 2 more minutes.

After testing this multiple ways, cooking it uncovered the entire time made the texture uneven. Covering it traps just enough steam to finish cooking the center without making it soggy.

Ingredient Choices That Make This Skillet Filling and Balanced

This enchilada quinoa skillet works because I developed it intentionally so each ingredient plays a specific role in texture, flavor, and balanced macro nutrition.

Ground turkey: Using 93 percent lean gives you juicy meat without excess grease pooling in the skillet. A full 2 pounds keeps this hearty and satisfying for a 4-5 person family.

Enchilada sauce: Store-bought works great here. Mild is kid-friendly and medium adds depth without overwhelming heat. If you prefer homemade, my gluten free enchilada sauce uses pantry staples and is so delicious.

Quinoa: Rinse it well before cooking to remove bitterness. White quinoa cooks most predictably in this recipe.

Black beans and corn: They add fiber and texture without adding prep or chop time (busy mom life). Stir them in after the quinoa is tender so they warm through without overcooking.

Cheese: One cup is enough for melt and flavor without turning it into a heavy casserole.

Step-by-Step Directions

Step 1. Brown the turkey first: Cook the ground turkey in olive oil over medium-high heat for 2 to 3 minutes, breaking it up. It should lose its pink color and start to develop small golden edges before adding spices.

Step 2. Bloom the spices: Once cumin, chili powder, smoked paprika, garlic powder, and salt are added, cook briefly until fragrant. You should smell the spices immediately. This builds flavor into the meat instead of the sauce alone.

Step 3. Add quinoa and liquids.
Stir in the rinsed quinoa, enchilada sauce, chicken broth, and green chiles. Scrape the bottom of the pan to lift any browned bits. The mixture will look very liquid at this stage. That is correct.

Step 4. Simmer covered: Reduce to medium-low, cover, and cook 14 to 15 minutes. The liquid should be mostly absorbed and the quinoa should look fluffy with small spiral tails visible.

Step 5. Finish with beans, corn, and cheese: Stir in black beans and corn. Sprinkle cheese evenly over the top, cover for 1 to 2 minutes, and let it melt into a gooey layer.

The finished skillet should be saucy but not wet, cohesive but not sticky.

Can You Meal Prep This Enchilada Quinoa Skillet?

Yes. This enchilada quinoa skillet stores well for up to 4 days in the refrigerator and reheats without drying out if you add moisture.

Store leftovers in an airtight container. To reheat, add a splash of broth before microwaving so the quinoa softens and steams instead of tightening up.

It also works well portioned into lunch containers with avocado or a dollop of sour cream added fresh before serving.

Easy Swaps That Actually Work

You can customize this enchilada quinoa skillet without changing the cooking method.

Swap ground turkey for ground chicken.
Use ground beef if preferred, but drain excess grease.
Skip the cheese for dairy-free and top with avocado instead.
Add diced bell peppers or zucchini with the turkey if you want more vegetables.

I do not recommend reducing the liquid without adjusting the quinoa. That ratio is what keeps the texture balanced.

What to Serve With Enchilada Quinoa Skillet

This skillet is designed to be a full meal on its own, but toppings make it feel customizable. It eats like a taco bowl and a cozy skillet dinner combined. Try these toppings:

Chopped cilantro
Sliced avocado or homemade guacamole
Crushed tortilla chips
Sour cream or dairy free cashew queso
Diced tomatoes or black olives

FAQs

Can you cook quinoa directly in a skillet with raw meat?

Yes. Quinoa can cook directly in the same skillet as browned meat as long as there is enough liquid and the pan is covered during simmering. The key is bringing the mixture to a simmer first, then reducing heat and covering so the quinoa cooks evenly.

Why is my quinoa still crunchy after 15 minutes?

Quinoa can stay slightly firm if the heat is too high or if the lid was lifted frequently. Add 2 to 3 tablespoons of broth, cover tightly, and cook 2 more minutes. The trapped steam finishes softening the center.

Is this enchilada quinoa skillet gluten free?

Yes. Quinoa is naturally gluten free, and most enchilada sauces are as well. Always check the label on store-bought sauce to confirm.

Can I make this dairy free?

Yes. Simply omit the cheese and finish the skillet with cashew queso, avocado or dairy-free sour cream. The flavor is still rich from the spices and enchilada sauce.

Does this freeze well?

This recipe can be frozen for up to 2 months. Let it cool completely, store in a freezer-safe container, and thaw overnight in the refrigerator. Reheat with a splash of broth to restore texture.

More One Pan Skillet Dinners

Ground Turkey Enchilada Skillet with Quinoa

This ground turkey enchilada skillet is a high-protein, one-pan dinner made with 2 pounds of lean ground turkey, fluffy quinoa, red enchilada sauce, black beans, and corn. Everything simmers together in the same skillet so the quinoa cooks right in the sauce and absorbs all the flavor. It’s hearty, family-friendly, and ready in about 30 minutes, making it perfect for busy weeknights or easy meal prep.

Course Dinner

Cuisine Mexican

Diet Gluten Free

Keyword family friendly, healthy dinner, one pan dinner

Prep Time 2

Cook Time 18

Total Time 20

Servings

Calories 489kcal

Author Molly Thompson

Ingredients

1 Tablespoon olive oil
2 lb ground turkey 93% lean
1 1/2 teaspoons cumin
1 teaspoon chili powder
1 teaspoon smoked paprika
1 1/2 teaspoons garlic powder
1 teaspoon kosher salt
1 1/4 cups uncooked quinoa rinsed
1 1/4 cups red enchilada sauce store bought or homemade
1 1/4 cups low sodium chicken broth
1 (4.5-oz) can diced green chilies
1 (15-oz) can corn drained
1 (15-oz) can black beans drained and rinsed
1 cup shredded Mexican cheese or cheddar cheese
For serving: chopped cilantro avocado, tortilla chips, sour cream, tomatoes

Instructions

Cook onion and brown turkey: Heat the olive oil in a large skillet over medium-high heat. Add the ground turkey and cook, breaking it up until browned, 2-3 minutes. Season with cumin, chili powder, smoked paprika, garlic powder, and salt and cook until fragrant.
1 Tablespoon olive oil, 2 lb ground turkey, 1 1/2 teaspoons cumin, 1 teaspoon chili powder, 1 teaspoon smoked paprika, 1 1/2 teaspoons garlic powder, 1 teaspoon kosher salt
Stir in quinoa and liquids: Add the quinoa, enchilada sauce, chicken broth, and green chiles. Stir well, scraping any brown bits from the bottom of the pan.
1 1/4 cups uncooked quinoa rinsed, 1 1/4 cups red enchilada sauce, 1 1/4 cups low sodium chicken broth, 1 (4.5-oz) can diced green chilies
Simmer: Bring the mixture to a simmer over high heat, then reduce to medium-low, cover, and cook, until the quinoa is tender and most of the liquid is absorbed, 14-15 minutes, stopping to stir a few times so the bottom doesn’t burn. While it’s simmering, prep your toppings, drain the corn, and rinse the beans.
Finish and top with cheese: Stir in the black beans and corn. Sprinkle cheese on top and close the lid for for 1-2 minutes, until melted. Serve with your favorite toppings.
1 (15-oz) can corn, 1 (15-oz) can black beans, 1 cup shredded Mexican cheese

Notes

Turkey: A full 2 pounds keeps this skillet filling and protein-forward and matches how ground turkey is typically sold.

Quinoa texture: If quinoa isn’t tender after 15 minutes, add 2–3 Tbsp broth, cover, and cook 2 more minutes until fluffy.

Skillet size:Use a large, deep skillet (12-inch) so the quinoa cooks evenly.

Enchilada sauce: Mild = kid-friendly. Medium adds more heat without being spicy.

Dairy-free: Skip the cheese and finish with cashew queso, avocado or dairy-free sour cream.

Storage: Store leftovers in the fridge up to 4 days. Reheat with a splash of broth.

Nutrition

The post Ground Turkey Enchilada Quinoa Skillet appeared first on What Molly Made.

20-Minute Honey Garlic Chicken Bowls

Molly Thompson — Mon, 02 Mar 2026 10:00:00 +0000

Honey garlic chicken bowls are a fast, protein-packed dinner made with golden seared chicken, charred broccoli, and a glossy sweet-savory garlic sauce over rice. Everything cooks quickly, so the entire meal is ready in about 20 minutes.

The sauce is bold with garlic, balanced with honey, and thick enough to cling to every bite. The broccoli stays crisp (not soggy!). The chicken is juicy (not dry!). And everyone can build their own bowl, which makes this a weeknight win.

If you love meals like Ground Turkey Teriyaki Rice Bowls or Easy Ground Beef Taco Bowls, this one fits right into that rotation.

How to Make Honey Garlic Chicken Bowls in 20 Minutes

You make honey garlic chicken bowls in 20 minutes by starting the rice first, then prepping the broccoli and sauce while the chicken cooks. I intentionally developed and tested this recipe to reduce prep time!

Here is the exact flow:

Start 1 1/4 cups minute rice immediately.
Cube 2 pounds chicken into even 1-inch pieces.
Sear chicken in 1 tablespoon olive oil until 160 to 165°F.
While it’s cooking, chop any broccoli and mix the sauce. Then char the broccoli in the same skillet.
Simmer the honey garlic sauce for 2 to 3 minutes until thick then toss it all together and assemble the bowls.

This works because nothing waits around. The rice cooks while the protein and vegetables cook. Multi-tasking at its finest!

Why Your Honey Garlic Sauce Turns Watery (And How to Keep It Thick)

Honey garlic sauce turns watery when vegetables release moisture directly into the sauce, or you don’t simmer it long enough at high heat.

The solution is simple: cook the broccoli separately and simmer the sauce alone before combining everything.

After testing this multiple ways, here is what works best:

Whisk 1 cup low-sodium soy sauce, 1/4 cup honey, 1 tablespoon sesame oil, 1 tablespoon rice vinegar, 2 teaspoons cornstarch, and optional ginger.
Cook garlic over medium heat for 1 minute until fragrant.
Pour in the sauce and simmer 2 to 3 minutes. Make sure it comes to a bubble, this is when the cornstarch works its magic.
Stop cooking when it coats the back of a spoon.

That coating test matters. If the sauce runs thin like broth, it needs another minute. If it clings in a glossy layer, its ready.

How to Get Juicy Chicken Instead of Dry, Rubbery Pieces

Chicken stays juicy when it is cut evenly, patted dry, and removed from heat at 160 to 165°F.

Most dry chicken happens because:

The pan is overcrowded.
The pieces are uneven.
It is overcooked while waiting for the sauce.

Use a large skillet. Let the chicken sit undisturbed for the first few minutes so it browns properly. Browning equals flavor.

Remove it as soon as it reaches temperature. It will finish cooking slightly while resting.

For more reliable weeknight options, browse all of my Easy Chicken Dinner Recipes for simple, tested meals that don’t overcomplicate things.

How to Char Broccoli Instead of Steaming It

Broccoli gets charred when it cooks in a hot skillet without being stirred constantly.

Add broccoli to the hot pan with oil and let it sit untouched for 2 to 3 minutes. You should see bright green florets with darkened edges. Then stir and cook another 1 to 2 minutes until crisp-tender.

If you stir too often or overcrowd the pan, it steams instead of browns.

You can substitute bell peppers, snap peas, or green beans. Cook them exactly the same way until crisp with slight char.

Ingredient Choices That Actually Matter

Soy sauce: Low-sodium soy sauce prevents the sauce from becoming too salty since it reduces slightly.

Honey: A quarter cup provides balance without making the dish sugary.

Cornstarch: Three teaspoons are enough to thicken the sauce without making it gummy.

Garlic: Eight cloves sound bold, but once cooked, the flavor mellows into rich, aromatic sweetness. It is honey garlic chicken after all!

Minute rice: Keeps this truly 20 minutes. Traditional rice changes the timing. If you’re using traditional white or brown rice instead of minute rice, follow this perfectly cooked white rice guide and start it ahead of time.

How to Meal Prep and Store Honey Garlic Chicken Bowls

Honey garlic chicken bowls store well for up to 4 days in the refrigerator when components are kept separate.

For best texture:

Store rice, chicken with sauce, and broccoli separately.
Reheat chicken and sauce first.
Add broccoli after reheating so it stays firm.

You can freeze the chicken and sauce for up to 2 months. Broccoli is best fresh.

If you’re building out a weekly plan, my cava harissa chicken bowls and street corn chicken rice bowls are great for dinners and store perfectly for lunch prep.

FAQs

Can I use chicken thighs instead of chicken breasts?

Yes. Boneless skinless thighs work well and stay slightly more tender. Cook until 165°F.

Is honey garlic chicken very sweet?

Not too sweet. This recipe is balanced sweet-savory. The rice vinegar and soy sauce offset the honey.

Can I skip cornstarch?

Yes, but the sauce will be thinner and less glossy. It will taste the same but not cling as well. Arrow root starch or tapioca starch are great alternatives.

How do I make this gluten-free?

Use gluten-free tamari or coconut aminos instead of soy sauce. Note that coconut aminos has more sugar and will yield a sweeter sauce.

Can I double the sauce?

Yes. Double all sauce ingredients evenly and simmer slightly longer to thicken.

Honey Garlic Chicken Bowls

These honey garlic chicken bowls are a fast, flavor-packed dinner made with juicy seared chicken, crisp-tender broccoli, and a thick, glossy honey garlic sauce over rice. Everything cooks in parallel so it’s truly ready in about 20 minutes, making it perfect for busy weeknights. Bold garlic, balanced sweetness, and real ingredients that actually hold up for meal prep.

Course Dinner

Cuisine American, Chinese

Diet Gluten Free

Keyword high protein

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 494kcal

Author Molly Thompson

Ingredients

1 1/4 cups dry minute rice brown or white
2 lbs boneless skinless chicken breast
1 teaspoon kosher salt
2 Tablespoons olive oil divided
24-28 oz broccoli florets pre-packaged and cut
1 cup low-sodium soy sauce or tamari for gluten-free
1/4 cup honey
1 Tablespoon sesame oil
1 Tablespoon rice vinegar
1 teaspoon fresh grated ginger optional
3 teaspoons cornstarch
8 cloves garlic minced or grated
Green onions and sesame seeds to garnish

Instructions

Cook the rice according to the package instructions.
1 1/4 cups dry minute rice
While the rice cooks, pat the chicken dry with a paper towel then cube the chicken into 1-inch pieces and sprinkle with salt and pepper to taste.
2 lbs boneless skinless chicken breast, 1 teaspoon kosher salt
Heat 1 Tablespoon of olive oil in a large skillet over medium-high heat. Add the cubed chicken and cook until golden and just cooked through, 160-165°F. While the chicken cooks, trim or chop broccoli if needed. Remove the chicken to a clean plate or cutting board.
2 Tablespoons olive oil
Add another drizzle of olive oil if need and add the broccoli. Let it sit undisturbed for 2-3 minutes then stir and cook another 1-2 minutes, until it’s bright green with charred edges and the center’s are slightly crisp. Remove to another clean plate or cutting board.
24-28 oz broccoli florets
While the broccoli cooks, whisk together the soy sauce, honey, sesame oil, rice vinegar, ginger, and cornstarch in a small bowl. After removing the broccoli from the pan, lower the heat to medium, add a drizzle of olive oil and garlic and cook for 1 minute, until fragrant. Stir in the sauce and simmer over medium-low for 2-3 minutes to thicken, until it lightly coats the back of a spoon.
1 cup low-sodium soy sauce, 1/4 cup honey, 1 Tablespoon sesame oil, 1 Tablespoon rice vinegar, 1 teaspoon fresh grated ginger, 3 teaspoons cornstarch, 8 cloves garlic
Add the chicken back to the pan and toss to coat and reheat slightly. Optionally, add the broccoli back to coat in the sauce or serve the broccoli on top separately.
Assemble bowls with cooked rice and garnish with sesame seeds and green onions if desired.

Notes

Broccoli: Cook the broccoli separately so the honey garlic sauce stays thick and glossy instead of getting watered down. If your skillet is smaller, cook the broccoli in batches so it chars instead of steaming.

Rice: Minute rice keeps this recipe fast, but you can swap in regular white or brown rice, just start it earlier since it takes longer to cook.

Vegetable swaps: Bell peppers, snap peas, or green beans all work well here. Cook them the same way as the broccoli until crisp and tender, with a little char.

Nutrition

The post 20-Minute Honey Garlic Chicken Bowls appeared first on What Molly Made.

Roasted Maple Bacon Brussel Sprouts

Molly Thompson — Tue, 28 Oct 2025 17:56:27 +0000

If you’ve ever had mushy or bitter brussels sprouts, you’re about to have your redemption moment. These maple bacon brussels sprouts roast until crisp and caramelized with the perfect mix of smoky bacon and sweet maple syrup.

This recipe comes straight from the same kitchen that perfected these crispy carrot fries, roasted broccoli and carrots, and honey roasted sweet potatoes. I pride myself on roasted tender veggies with a crisp, golden brown outside!

The Secret to Crispy Maple Bacon Brussels Sprouts

These are the brussels sprouts that win people over.

I’ve tested so many versions and found that the secret isn’t about adding more oil or turning up the heat, it’s about a few simple techniques that make all the difference. Here’s exactly what I do to make sure my sprouts turn out crispy every single time:

My Top Tips for Crispy Brussels Sprouts

Preheat your pan. This is the game changer. A hot sheet pan gives the sprouts a head start on that golden sear.
Keep them dry. Moisture = steam = soggy sprouts. After washing, spread them on a towel to dry out before roasting.
Don’t overcrowd. Give them room on the sheet pan to roast and crisp instead of steam.
Cut-side down. Place them flat side down so they can caramelize (more surface area!).
Roast and leave them alone. Resist the urge to stir or flip halfway through, it’s what gives you those deep, golden, crispy edges.

Once you’ve got the technique down, toss them with the maple bacon glaze! Make it for a cozy fall dinner or add it to your Thanksgiving menu alongside boursin mashed potatoes and easy stuffing.

What You’ll Need (and Why It Works)

Here’s what makes these sprouts extra special! Every ingredient plays a role in flavor and texture.

Brussels sprouts: Trim the ends, slice in half, and discard any stray layers.
Olive oil: Helps everything brown evenly and gives them that crisp coating.
Bacon: Adds a smoky, salty crunch (plus that irresistible flavor that makes veggies disappear fast).
Balsamic vinegar + bourbon (optional): Both add depth and cut the sweetness. The bourbon cooks off but leaves a cozy warmth.
Pure maple syrup: The hero that reduces to a thick, sticky, and naturally sweet glaze.

Jump to Recipe

How to Make Maple Bacon Brussel Sprouts

Welcome to my kitchen! I made these maple brussels sprouts and my friend actually asked, “how do you get them that crispy without frying them?!” I started to list off all my tips and tricks and now I want to share them, step-by-step, with you.

Step 1. Prep the sprouts: Put the sheet pan in the oven while it preheats. Trim the ends, slice in half (or quarters if they’re big), and make sure they’re really dry. Toss them in a bowl with olive oil, salt, and pepper.

Step 2. Roast until deeply golden: Add the sprouts to the hot sheet pan (it should sizzle when the sprouts hit). Arrange them cut-side down in a single layer and roast without touching for 30-35 minutes.

Step 3. Crisp the bacon: While the sprouts roast, cook the diced bacon in a skillet until it’s crispy. Transfer to a plate and pour off most of the grease, keeping about a tablespoon for flavor.

Step 4. Make the maple glaze: Add the balsamic vinegar (and optional bourbon) to the hot pan and scrape up all the flavorful bits. Stir in the maple syrup and simmer for 2–3 minutes, until it’s slightly thick and glossy. Add the bacon back in and coat it in the glaze.

Step 5. Toss and finish: Add the bacon and maple glaze to the roasted brussels sprouts and toss to goat. Turn off the oven and add them back to the oven (while it’s off) for a few minutes so the glaze sticks to veggies. Serve them warm with desired garnishes.

Make It Your Own

No bacon? Leave it out and make a quick maple-balsamic glaze instead. Still sweet, still savory, still amazing.

Want it vegan? Add chopped pecans for that crunch you lose without bacon.

Holiday upgrade: Finish with pomegranate arils and shaved Parmesan or goat cheese. They look gorgeous and add a little brightness.

Weeknight version: Prep the sprouts the night before and store them in a zip-top bag.

Make-Ahead and Storage Tips

Make ahead: Trim and halve the sprouts up to 1 day ahead and store them in an airtight container. Make the maple bacon glaze up to 2 days ahead, then reheat it on the stove with a bit more maple syrup before tossing with roasted sprouts.
Store: Keep leftovers in the fridge for up to 3 days.
Reheat: Pop them in the air fryer at 400°F for a few minutes or reheat them in a skillet so they crisp right back up. Avoid the microwave unless you like sad, soggy sprouts.

Maple Roasted Brussels Sprouts

These roasted maple bacon brussel sprouts are perfectly crispy and tossed in a sweet and savory glaze. For really crispy brussels sprouts, pre-heat the sheet pan and roast them cut-side-down in a single-layer. The sweet maple glaze with salty crunchy bacon takes them to the next side dish level! Perfect for weeknights or alongside holiday mains.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose

Keyword dairy free, gluten free, healthy side, healthy side dish

Prep Time 5

Cook Time 30

Total Time 35

Servings servings

Calories 234kcal

Author Molly Thompson

Ingredients

2 lbs brussels sprouts ends trimmed and halved lengthwise
2 Tablespoons olive oil
1 teaspoon kosher salt
1/4 teaspoon fresh cracked black pepper
4 slices bacon diced (about 5 oz), not thick cut
3 Tablespoons balsamic vinegar
1-2 ounces bourbon optional
1/3 cup maple syrup
Optional add-ins: toasted pecans, crispy bacon, pomegranate arils, or shaved parmesan cheese

Instructions

Preheat the oven to 425°F and place a large sheet pan inside while it heats. A hot pan makes crispy brussels sprouts.
Prep the brussel sprouts (5 min): Trim the ends of the brussel sprouts and halve lengthwise (quarter if they’re large). Toss in a bowl with olive oil, salt and pepper.
2 lbs brussels sprouts, 2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/4 teaspoon fresh cracked black pepper
Roast (30-35 min): Carefully remove the hot sheet pan from the oven and arrange the brussels sprouts cut-side-down in a single layer. Roast without stirring until they’re deeply golden and slightly charred in places, 30-35 minutes.
Make the maple bacon glaze (8-10 min): While they’re roasting, cook the bacon pieces in a medium skillet over medium-high heat, until brown and crispy, 3-4 minutes. Transfer the bacon to a paper towel and discard the bacon grease, leaving the brown bits in the pan. Add the balsamic vinegar and bourbon and stir over medium heat to scrape the brown bits from the pan. Stir in the maple syrup and bring to a gentle boil over medium heat. Turn the heat down to low and simmer, stirring frequently, until slightly thickened, 2-3 minutes. Add the bacon bits back in and stir to coat.
4 slices bacon, 3 Tablespoons balsamic vinegar, 1-2 ounces bourbon, 1/3 cup maple syrup
Toss and serve (5 min): When the brussels sprouts are done, turn the oven off, remove the brussels sprouts and pour the maple bacon mixture on top. Toss to coat evenly then place them back in the turned-off oven for 2-3 minutes (or until ready to serve) to let the maple soak in. Toss with additional toppings and serve hot and crispy right away.

Notes

Sheet Pan: For extra crispy sprouts, don’t line the sheet pan with parchment paper or foil. Adding the brussels sprouts to the hot pan makes for extra crispy sprouts as well. A light-colored sheet pan works best.

No Bacon: If you want to keep this dish vegetarian or bacon-free, skip crisping the bacon and simmer the maple, bourbon, and balsamic until it’s reduced.

Mix-Ins: I love to mix in chopped pecans and dried cranberries or pomegranate arils in the fall or for Thanksgiving dinner.

Storage & Reheating: Crispy brussels sprouts are best served right away for maximum crunch and texture, but you can store them in an airtight container for up to 3 days. Reheat in the air fryer at 400 until warm and crispy or in a skillet.

Make-Ahead: The brussels sprouts can be halved and stored in an airtight container for up to 1 day before cooking. You can make the maple bacon mixture up to 2 days in advance. Just reheat on the stove, adding more maple syrup as needed, before finishing the dish.

Air Fryer: to cook the brussels sprouts in the air fryer instead, preheat to 375 then cook the brussel sprouts cut side down in a single layer for 15 minutes without stirring. Toss with maple glaze as directed.

Nutrition

Roasted Brussel Sprouts FAQs

Can I use frozen brussel sprouts?

Fresh is best for crispiness. If you only have frozen, thaw and dry them completely before roasting.

Can I make these ahead for Thanksgiving?

You can prep the brussel sprouts and glaze ahead of time but I recommend roasting just before serving! If you’re in a pinch, roast the sprouts earlier in the day, make the glaze, and combine and reheat everything in the oven at 400°F until warm and glossy again.

What should I serve them with?

They go with almost anything from holiday mains like prime rib
or cheesecloth turkey to weeknight staples like boursin chicken and baked turkey meatballs. The maple-bacon combo works with all your favorite fall mains!

More Fall Vegetable Side Dishes

The post Roasted Maple Bacon Brussel Sprouts appeared first on What Molly Made.

Honey Roasted Sweet Potatoes

Molly Thompson — Tue, 28 Oct 2025 14:26:59 +0000

This honey roasted sweet potatoes recipe is a favorite in our kitchen. My husband and kids love the perfect balance of crispy edges, creamy centers, and just the right hint of sweetness from the honey.

It’s become a staple on our holiday table, especially as a Thanksgiving side dish, right alongside classics like classic stuffing, broccoli casserole, and cheesecloth turkey. The caramelized flavor pairs perfectly with anything savory, and it’s simple enough to make on a busy weeknight, too.

The Side Dish That’s Always Gone First

These sweet potatoes are everything I want in a side: caramelized and golden on the outside, tender in the middle, and just the right amount of sweet.

I’ve roasted countless sheet pans of sweet potatoes for sweet potato kale salad, sheet pan meals, or just tossing them with rosemary. The secret to perfectly crisp sweet potatoes is high heat, not stirring too soon, and roasting without honey at first, so it caramelizes instead of burns.

Tested Tips Before You Start…

Don’t stir too soon. Let the potatoes sit on the hot pan so the bottoms get that golden crust.
Use two pans if you double it. More space = crispier edges.
Add the honey at the end. Adding it early makes the sugar burn before the potatoes finish cooking.
Keep an eye near the end. The honey caramelizes fast, so a few minutes can make or break it.
Less oil is better than more. You just need enough to lightly coat because too much turns them soft.

What You’ll Need

Just a few pantry staples! They’re all real, simple ingredients.

Sweet potatoes: about 2 lbs, peeled and cubed into 1-inch pieces.
Olive oil: enough to coat but not drown them (too much = soggy).
Paprika + garlic powder: for a savory balance to the sweet honey.
Honey: or hot honey for a little kick.
Optional toppings: crumbled feta and fresh thyme.

For vegan or dairy-free, use maple syrup instead of honey and skip the feta.

Jump to Recipe

How to Make Honey Roasted Sweet Potatoes

Welcome to my kitchen! Let’s make perfectly roasted sweet potatoes with a honey glaze. Simple, but so much flavor!

Step 1. Prep and season the potatoes: peel and cube them into even sizes so they cook evenly. Coat evenly and spread on a large sheet pan.

Step 2. Roast sweet potatoes with honey: Bake at 425°F for 25 minutes, toss with honey, then roast for another 5-10 minutes.

Variations to Try

Hot Honey Roasted Sweet Potatoes: Use hot honey and add a pinch of cayenne.
Maple + Cinnamon: Swap honey for maple syrup and add ½ teaspoon cinnamon.
Herb + Feta: Add fresh thyme, rosemary, or crumbled feta before serving.
Savory Meal Prep: Toss leftovers into veggie quinoa bowls, taco bowls, or salads for the week.

Make-Ahead and Storage

To store: Refrigerate in an airtight container for up to 4 days.

To reheat: Warm in the oven or air fryer at 400°F until crispy again (5–10 minutes).

To prep ahead: Dice and season the sweet potatoes up to a day in advance and roast just before serving.

More Healthy Side Dishes To Try

Honey Roasted Sweet Potatoes

These honey roasted sweet potatoes are perfectly caramelized with crisp, golden edges and a soft, creamy center. They’re naturally gluten-free, simple to make, and pair with everything from chicken and salmon to holiday mains.

Course Side Dish

Cuisine American

Diet Gluten Free, Low Lactose

Keyword dairy free, gluten free, healthy side dish

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 246kcal

Author Molly Thompson

Ingredients

2 lbs sweet potatoes (about 3-4 large potatoes), peeled and cut into 1-inch pieces
2 Tablespoons olive oil
1 teaspoon kosher salt
1 teaspoon paprika
1/2 teaspoon garlic powder
1/4 teaspoon black pepper
3-4 Tablespoons honey or hot honey
Crumbled feta and fresh thyme for serving optional

Instructions

Prep and cut (5 min): Preheat the oven to 425°F. Peel and dice the the sweet potatoes into 1-inch cubes.
2 lbs sweet potatoes
Season the potatoes (3 min): Add the sweet potatoes to a large sheet pan and drizzle with olive oil and toss with seasonings. Spread the sweet potatoes out into an even layer, without overlapping. Use two sheet pans if needed. Overcrowding the pan results in steamed potatoes rather than crispy ones.
2 Tablespoons olive oil, 1 teaspoon kosher salt, 1/2 teaspoon garlic powder, 1/4 teaspoon black pepper, 1 teaspoon paprika
Roast potatoes (30-35 min): Roast in the oven for 25 minutes then remove them and drizzle the honey on top. Toss to coat and roast for another 5-10 minutes, until fork-tender and the edges are caramelized.
3-4 Tablespoons honey
Taste and season with more salt as needed. Optionally, toss with crumbled feta and sprinkle with fresh thyme.
Crumbled feta and fresh thyme for serving

Notes

Pan: Use a very large sheet pan. The more space the sweet potatoes have, the better they roast. An overcrowded pan results in steamed potatoes rather than crispy roasted potatoes. Use two sheet pans if needed.

Storage: Store leftover potatoes in an airtight container in the fridge for up to 4 days. Reheat in the air fryer or oven at 400 until heated through to bring back some of the crisp.

Nutrition

FAQs

Can I leave the skin on?

Yes! Just scrub them really well. The skin adds fiber and gets slightly chewy when roasted.

Why aren’t mine crispy?

They were probably too close together. Give them space so the hot air can circulate.

What oven temperature is best for roasting sweet potatoes?

425°F is the sweet spot for roasting potatoes. It’s high enough for caramelization, but low enough to avoid burning the honey.

The post Honey Roasted Sweet Potatoes appeared first on What Molly Made.

Pumpkin Whipped Feta Dip

Molly Thompson — Mon, 27 Oct 2025 17:52:14 +0000

This pumpkin whipped feta dip quickly became a fall favorite in our kitchen. Between my friends, my husband, and me, we tested several batches to find the perfect balance of cozy spice, subtle sweetness, and that salty, savory bite from the feta.

The result is a creamy, flavorful dip that feels both seasonal and sophisticated, but takes just minutes to make (just like cranberry whipped feta).

It’s definitely on my Thanksgiving menu this year, among a few other Thanksgiving appetizers like rosemary spiced nuts and baked brie with fig and caramelized onion.

The Trick to Getting Whipped Feta Ultra Creamy

The secret to silky whipped feta is moisture and patience. Start with feta from the brine (not pre-crumbled), add yogurt for creaminess, and blend longer than you think.

If it’s too thick, add ice water one tablespoon at a time. The shock helps it whip light and fluffy! I learned this while testing this cranberry whipped feta dip. You can put it in the fridge to let it firm back up!

Need more easy fall appetizers? Try prosciutto wrapped dates, sweet potato bites, or an easy fall charcuterie board.

What You’ll Need

Feta cheese: use block feta in brine for best texture
Pumpkin puree: not pie filling! Adds body and subtle sweetness.
Greek yogurt: loosens the dip and adds tang.
Maple syrup: balances the saltiness with fall flavor.
Pumpkin pie spice: ties it together with cozy fall spice.
Toppings: thyme, pecans, and a drizzle of hot honey for texture and contrast

Jump to Recipe

Step-by-Step: How to Make Pumpkin Whipped Feta

Welcome to my real life kitchen! I tested this pumpkin whipped feta dip a few different ways and landed on just the right amount of pumpkin, maple, and pumpkin pie spice that gives you all the fall flavor without leaning too sweet. It’s definitely still a savory appetizer!

Step 1. Blend the base: Add feta, pumpkin, 2 tablespoons yogurt, and maple syrup to a food processor. Blend on high until smooth, scraping down the sides. Add 1 Tbsp ice water at a time until it’s creamy if needed.

Step 2. Chill and serve: Refrigerate so it firms up then drizzle with hot honey and sprinkle with thyme and hot honey.

Toppings and Serving Ideas

Customize the flavors and toppings of the dip with these combos. Then serve with my favorite dippers!

For savory lovers: mix thyme, olive oil, and cracked pepper into the dip/
For more sweetness: swap the greek yogurt for cream cheese and top with candied pecans, honey, and a sprinkle of cinnamon.
For dipping: crusty french bread, crackers, veggies, or gluten-free crackers.

FAQs

Can I freeze whipped feta?

No I don’t recommend freezing whipped feta, it’s best served fresh. Instead, make it up to 3 days in advance and refrigerate until serving! Use leftover pumpkin feta on bagels, spread under roasted root veggies, or use it as a sandwich spread.

What kind of feta works best?

Always use block feta packed in brine. Pre-crumbled versions are drier and grainy and don’t blend well.

Can I add other flavors?

Yes! Try roasted garlic, fresh sage, or a dash of smoked paprika for depth.

More Easy Appetizers

Pumpkin Whipped Feta Dip

Creamy, tangy, and just a little sweet, this pumpkin whipped feta dip is my go-to fall appetizer. It blends salty feta, smooth pumpkin puree, and a hint of maple syrup for the perfect sweet-savory balance. Serve it with crackers or hot honey-drizzled bread for a crowd-pleasing dip that feels gourmet but takes 10 minutes.

Course Appetizer

Cuisine American

Diet Gluten Free, Vegetarian

Keyword easy appetizer, holiday appetizer, thanksgiving appetizer

Prep Time 10

Cook Time 0

Total Time 10

Servings people

Calories 132kcal

Author Molly Thompson

Ingredients

8 oz feta cheese drained from the brine
3/4 cup pumpkin puree
2-3 Tablespoons plain greek yogurt
2 Tablespoons maple syrup
1/4 teaspoon pumpkin pie spice
Toppings: fresh thyme, chopped pecans, candied pecans
Serving: crusty french bread, hot honey, crackers, gluten free crackers, or assorted veggies

Instructions

Blend (5 min): Add the feta, pumpkin, 2 Tablespoons of yogurt, and honey to a food processor or high-speed blender. Blend on high until smooth and creamy, tamping it down as needed. Add another Tablespoon of yogurt as needed to help it blend. If you’re having trouble getting it smooth, add 1 Tablespoon of ice water at a time, being careful not to add too much.
8 oz feta cheese, 3/4 cup pumpkin puree, 2-3 Tablespoons plain greek yogurt, 2 Tablespoons maple syrup, 1/4 teaspoon pumpkin pie spice
Chill and serve (30 min, optional): Refrigerate for at least 30 minutes, or overnight, to help it firm up. You can serve it right away but the consistency will be a little looser. When you’re ready to serve, drizzle with honey (or hot honey), thyme, and chopped pecans.

Notes

Storage: Store covered in the fridge up to 3 days.

Texture tip: Room-temperature feta blends more easily.

Swap: Use goat cheese for a milder, creamier variation.

Make-ahead: Blend up to 3 days before serving. Let it soften slightly at room temp and top right before guests arrive.

Nutrition

The post Pumpkin Whipped Feta Dip appeared first on What Molly Made.

Prosciutto Wrapped Dates

Molly Thompson — Thu, 23 Oct 2025 14:48:19 +0000

The 3-Ingredient Appetizer Everyone Devours First

If there’s one appetizer that disappears before the main course, it’s these crispy prosciutto wrapped dates. They’re salty, sweet, creamy, and crunchy. Basically flavor fireworks in one bite!

I used the same technique ad my bacon wrapped dates by stuffing them with goat cheese and brushing on a sweet glaze at the end. The crisp edges of prosciutto, tangy goat cheese, and drizzle of hot honey makes them unforgettable.

Whether you’re serving them at a holiday party or as a date-night snack, they feel fancy but take minutes to make.

Why They Work Every Time

Perfect balance: Sweet dates, salty prosciutto, tangy goat cheese, and a drizzle of honey or hot honey for heat.
Quick bake: Just 20 minutes to golden and crisp.
Naturally gluten-free: joining my list of gluten-free appetizers without any swaps.
Customizable: Try almonds, pecans, boursin cheese, or blue cheese for new flavor twists.

My Top Tips Before You Start…

Use room temperature goat cheese, it’s easier to stuff.
Cut the prosciutto carefully, it’s fragile and rips easily.
For extra crispiness, bake on a wire rack set over your sheet pan, like I do with these baked chicken wings.
Make ahead: Stuff and wrap up to a day in advance. Bake just before serving.

Prosciutto Wrapped Dates

These prosciutto wrapped dates are the ultimate sweet-and-salty appetizer that looks elegant but takes less than 30 minutes. Each Medjool date is stuffed with creamy goat cheese, wrapped in prosciutto, baked until crisp, and finished with chopped pecans and a drizzle of hot honey. They’re a crowd favorite for holidays, parties, or date night!

Course Appetizer

Cuisine American

Diet Diabetic, Gluten Free, Low Lactose

Keyword appetizer, easy appetizer, healthy appetizer, holiday appetizer

Prep Time 15

Cook Time 20

Total Time 35

Servings dates

Calories 100kcal

Author Molly Thompson

Ingredients

12 oz Medjool dates pitted (about 20 dates)
4 oz goat cheese softened
1-2 teaspoons fresh thyme leaves plus more for garnish
10 slices prosciutto cut in half lengthwise (4 oz package)
1 Tablespoon olive oil
1/4 cup pecans finely chopped
2-3 Tablespoons honey or hot honey maple syrup works too

Instructions

Preheat the oven to 400°F and line a baking sheet with parchment paper.
Stuff the Dates (5 min): Slice the each date down the center lengthwise and spread or tuck about 1 teaspoon of goat cheese into the center. Sprinkle a pinch of thyme into each then press closed.
12 oz Medjool dates, 4 oz goat cheese, 1-2 teaspoons fresh thyme leaves
Wrap with Prosciutto (2 min): Wrap each stuffed date tightly with half a slice of prosciutto. Place seam side down on a parchment lined baking sheet. Brush the tops with olive oil and add chopped pecans.
10 slices prosciutto, 1 Tablespoon olive oil, 1/4 cup pecans
Bake (18-20 min): Bake in the preheated oven for 18-20 minutes, until the prosciutto is golden and crisp.
Finish & Serve: Drizzle the warm dates generously with hot honey and garnish with fresh thyme leaves.
2-3 Tablespoons honey or hot honey

Notes

Make-Ahead: Stuff and wrap, then refrigerate up to 24 hours before baking.

To Store: Keep leftovers in an airtight container up to 3 days.

Reheat: Bake at 350°F until warmed through (about 8 minutes).

Freeze: Freeze unbaked wrapped dates up to 1 month. Bake directly from frozen, adding 3–5 minutes to cook time.

Ingredient Swaps: Substitute bacon for prosciutto and bake longer, or swap goat cheese for blue cheese, boursin cheese, or vegan cream cheese.

Nutrition

Ingredients You’ll Need and Why

Medjool dates: Look for plump, soft ones that can hold the goat cheese.
Goat cheese: Adds creamy tang to balance the sweetness.
Fresh thyme: For a hint of seasonal herbs. Swap for another herb you have on hand!
Prosciutto: Thin, salty, and crisps beautifully in the oven.
Olive oil: Helps the prosciutto brown evenly.
Pecans: Adds crunch and nutty flavor.
Honey or hot honey: For a sweet-spicy finish. Maple syrup works too!

Jump to Recipe

How to Make Prosciutto Wrapped Dates

Step 1. Prep the dates: Slice each date lengthwise and remove the pit if it’s still inside. Stuff each with 1 tsp of goat cheese and a sprinkle of thyme, then press to close.

Step 2. Wrap with prosciutto: Cut each prosciutto slice in half lengthwise. Wrap tightly around each date and place seam-side down on a parchment-lined baking sheet.

Step 3. Brush and top: Brush lightly with olive oil and sprinkle finely chopped pecans on top.

Step 4. Bake and glaze: Bake at 400°F until the prosciutto is crisp and golden brown (18-20 min). Drizzle with honey and serve!

Variations to Try

With balsamic glaze: Swap the hot honey for a drizzle of aged balsamic.
With bacon: Use thin bacon slices instead of prosciutto and bake 5–10 minutes longer.
With blue cheese: Add a bold, savory contrast.
With almonds or pecans inside: Skip the goat cheese for a dairy-free crunch.

FAQs

Can I use bacon instead of prosciutto?

Yes! Bake them for about 22-25 minutes, until the bacon is fully crisp.

What kind of dates work best?

Medjool dates are ideal because they’re large, soft, and naturally sweet.

Can I make these dairy-free?

Absolutely. Try almond butter, vegan cream cheese, or even tahini as the filling.

Can I serve them cold?

They’re best warm, but you can serve them at room temperature for parties.

More Easy Holiday Appetizers

The post Prosciutto Wrapped Dates appeared first on What Molly Made.

Slow Cooker Shredded Chicken (Meal-Prep Friendly)

Molly Thompson — Mon, 20 Oct 2025 20:32:26 +0000

The Set-It-and-Forget-It Chicken I Make Every Week

Every Sunday, I toss a few chicken breasts in the slow cooker and call it my “weeknight sanity saver.” By dinner time, the house smells amazing, and I’ve got perfectly tender shredded chicken ready for tacos, salads, or a quick protein add-in for the kids’ meals.

After years of testing, I figured out the trick to making slow cooker chicken that stays juicy, not dry: a splash of apple cider vinegar and not overcooking it. This version has become my base for dozens of meals, and it works every single time.

Why it’s my go-to:

10 minutes of prep, max.
Tender, juicy texture that never dries out.
Adapts to any flavor (taco, BBQ, buffalo, etc.) for versatile lunches all week.
Freezer-friendly for months!
Makes busy weeknights feel calm and organized.

The Foolproof Formula for Juicy Shredded Chicken

Think of this as the “base recipe” for crock pot shredded chicken that always works. Just adjust the seasoning and flavors to make it your own!

Ingredient/Element	What to Use	Why it Matters
Protein	2-21/2 lbs boneless skinless chicken breast	Lean, shreds easily, stays juicy
Liquid	1 cup chicken broth	Adds moisture and flavor
Acid	1 Tbsp apple cider vinegar	Tenderizes and brightens flavor
Seasoning	2 tsp EACH garlic & onion powder, kosher salt, and pepper.	Builds balanced, all-purpose flavor
Slow Cooker Cook Time	LOW for 6-7 hrs or HIGH for 3-4 hrs	Long enough to tenderize, not so long it dries out

Why this works: The vinegar and broth create gentle steam that keeps the chicken juicy, while the dry seasonings build flavor that goes with any sauce later.

Jump to Recipe

How to Make Slow Cooker Shredded Chicken

Welcome to my kitchen! Let’s make this easy slow cooker pulled chicken recipe. The prep time couldn’t be faster!

Step 1. Add everything to the slow cooker:Place chicken in a single layer at the bottom. Sprinkle with all seasonings, pour in the broth and vinegar.

Step 2. Cook and shred: Cover and cook on high for 3–4 hrs or low for 6–7 hrs low, until the chicken shreds easily and the internal temp is 165. Don’t overcook!

How to Tell When It’s Perfectly Done

Internal temperature: 165°F
Texture: fork-tender, juicy, pulls apart easily
Visual: light golden edges, opaque center

Endless Ways to Use Shredded Chicken

Once you’ve got a big batch, dinner is halfway done all week! Try these ideas:

Toss with buffalo sauce for a high-protein lunch bowl
Stir into chicken soup or white chicken chili
Mix with BBQ sauce for sliders or sandwiches
Add to enchiladas, quesadillas, or tacos
Serve over salads or grain bowls for easy lunches
Combine with pesto and toss into pasta or zucchini noodles

Cook once, eat these recipes all week: BBQ chicken salad, healthy chicken enchiladas, creamy chicken tortilla soup, thai curry noodle soup, or buffalo chicken casserole.

Flavor Variations & Quick Add-Ins

Chicken Thighs: Use boneless thighs for darker, richer flavor (reduce cook time ~ 30 min)

Taco Shredded Chicken: Add 2 Tbsp taco seasoning + ½ cup salsa before cooking.

BBQ Chicken: Replace broth with ½ cup BBQ sauce; add ¼ cup more after shredding

Buffalo Chicken: Stir in buffalo hot sauce after shredding, to taste.

Herbed Lemon Chicken: Add 1 Tbsp lemon juice + 1 tsp Italian seasoning

Make-Ahead, Storage, + Freezing

To Refrigerate: Cool completely and store in an airtight container up to 4 days. Reheat with a splash of broth to keep it moist.

To Freeze:Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat:Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Meal prep tip: I make a double batch and divide it into four bags: plain, buffalo, BBQ, and taco. Each night, I heat one and pair it with rice, salad, or roasted veggies. Total lifesaver.

More Protein to Meal Prep

Slow Cooker Shredded Chicken

This slow cooker shredded chicken turns out tender and juicy every time with just a few simple ingredients. It’s the ultimate meal-prep staple—perfect for tacos, salads, sandwiches, or freezing for quick weeknight dinners. Just season, set, and shred!

Course Dinner

Cuisine American

Diet Low Lactose

Keyword chicken dinner, slow cooker, slow cooker meal

Prep Time 10

Cook Time 3

Total Time 3 10

Servings

Calories 221kcal

Author Molly Thompson

Ingredients

2-21/2 pounds chicken breast
2 teaspoons garlic powder
1 teaspoon onion powder
1 Tablespoon apple cider vinegar
1 teaspoon salt
1/2 teaspoon fresh cracked black pepper
1 cup low-sodium chicken broth or 1 cup water with 1 bouillion cube

Instructions

Add to the slow cooker (5 min): Place the chicken in the bottom of the slow cooker. Sprinkle with seasonings then pour the apple cider vinegar and broth on top.
2-21/2 pounds chicken breast, 2 teaspoons garlic powder, 1 teaspoon onion powder, 1 Tablespoon apple cider vinegar, 1 teaspoon salt, 1/2 teaspoon fresh cracked black pepper, 1 cup low-sodium chicken broth
Slow cook: Cook on low for 6–7 hours or high for 3–4 hours, until the chicken reaches 165°F and is tender and easy to shred.
Shred the chicken (3 min): Use two forks to shred the chicken and stir with the juices to keep it moist. You can also use a hand mixer on low for quick shredding and return back to the crock pot.
Serve or store: Use right away in soups or stews or toss with your favorite sauce (BBQ, buffalo etc.). Cool and store in an airtight container in the fridge for up to 4 days, or freeze for up to 3 months.

Notes

Refrigerate: Cool completely and store in an airtight container up to 4 days.

To Freeze: Portion into 1–2 cup bags with a few tablespoons of the cooking liquid. Lay flat, label, and freeze up to 3 months.

To Reheat: Thaw overnight in the fridge. Reheat on the stovetop or in the microwave with a splash of broth or sauce until warmed through.

Flavor Additions:

Taco-style: Add 2 Tbsps taco seasoning + ½ cup salsa.
BBQ: Replace broth with ½ cup BBQ sauce, add ¼ cup more after shredding.
Buffalo: Drain excess liquid and stir in buffalo sauce to taste after shredding

Nutrition

FAQs

Can I put frozen chicken in the crock pot?

It’s not recommended. Frozen chicken heats too slowly, keeping it in the unsafe temperature zone for too long. Thaw it in the fridge first!

Can I use chicken thighs instead of breasts?

Yes! Boneless thighs work great. Just reduce cook time by about 30 minutes for the same tenderness.

How do I know when it’s done?

When it shreds easily with a fork and reaches 165°F internally. If it’s tough, it needs more time; if it’s mushy, it’s overdone.

How long does shredded chicken last?

Up to 4 days in the fridge or 3 months in the freezer when sealed airtight.

Can I double this recipe?

Yes, just make sure chicken is arranged evenly and check the internal temp. It may need up to 30 minutes longer!

The post Slow Cooker Shredded Chicken (Meal-Prep Friendly) appeared first on What Molly Made.

Crock Pot Cowboy Casserole

Molly Thompson — Tue, 23 Sep 2025 15:11:06 +0000

Why You’ll Love this Cowboy Casserole

My favorite cowboy soup is so beloved around here and on social media, that I knew I needed to make a hearty crock pot casserole version!

I took the base of that recipe, removed the broth, and added some melted cheese to create a quick, high-protein meal you can make for the weeknights or serve up on game day! Here’s why you’ll love it (cowboy or not!):

Balanced with tender potatoes & carrots, hearty fiber-rich beans, and sweet corn.
Naturally gluten-free & packs ~40 grams of protein per serving (thanks to the ground beef!).
Minimal hands-on time: There’s only 10 minutes of prep. The crock-pot does the rest.
Feeds a crowd & travels well: ideal for tailgating, potlucks, or busy weeknights

Need another tailgate recipe? I always reach for beef recipes like healthy sloppy joes, Korean beef tacos, and sweet and spicy chili to serve a crowd.

My Top Tips Before You Start

For best texture, slice potatoes to the same thickness so everything cooks evenly.
Taste and season as you go. This is a large dish that feeds a lot so make sure it’s seasoned well! Season the beef, the casserole, and then taste and season again at the end.
Don’t forget to garnish! Serving this with sour cream, fresh chives, fresh parsley, red pepper flakes, or green onions makes it so much better (kind of like a chili!).

Ingredients You’ll Need

Ground beef: a single 3 oz. serving of cooked beef delivers 25 grams of high-quality protein.
Yellow onion and garlic: the flavor base.
Yukon Gold potatoes: sliced them about ¼-inch thick so they hold shape without turning mushy.
Carrots Peeled and sliced into rounds.
Tomato paste and diced tomatoes: Adds depth and a rich red color.
Black-eyed peas & corn: Gives it a hearty feel, adds fiber, and natural sweetness.
Seasonings: kosher salt, Italian seasoning, smoked paprika, chili powder, red pepper flakes (optional)
Shredded cheese (optional) Melts on top for the perfect finish.

Jump to Recipe

How to Make Crock Pot Cowboy Casserole

Step 1: Sauté & brown: Cook the onion and garlic until soft and fragrant. Add the ground beef and cook until browned. Season with salt for the best flavor.

Step 2: Layer & combine: Transfer beef mixture to the crock pot. Add the remaining ingredients (except the cheese), and stir to combine.

Step 3: Slow cook : Cover the crock pot and cook on low for 6-8 hours or high for 3-4, until potatoes and carrots are fork-tender. Taste it and adjust the seasoning as needed.

Step 4: Add cheese finish: When veggies are tender, top with shredded cheese (if using), then cover and set high heat for about 10-15 minutes until cheese is melted and bubbly.

This post is sponsored by The Ohio Beef Council. Visit www.OhioBeef.org, and follow the Ohio Beef Council on Facebook, Twitter and Instagram for beef nutrition facts, cooking tips, recipes and to meet Ohio’s beef farming families.

Variations & Swaps

Vegetables: Add bell peppers, mushrooms, or sweet potatoes.
Beans: Substitute black beans or pinto beans if you don’t have black-eyed peas.
Dairy-free: Omit cheese!
Spice level: top it with sliced jalapeno or red pepper flakes to turn up the heat.

Crock Pot Cowboy Casserole

This Crock Pot Cowboy Casserole is a high-protein, gluten-free comfort food that simmers all day into a one-pot dinner loaded with ground beef, potatoes, carrots, corn, and black-eyed peas. Lightweight prep, juicy flavor, and is perfect for crowds and tailgates!

Course Dinner

Cuisine American

Diet Gluten Free

Keyword high protein, tailgate recipe, weeknight dinner

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

Calories 540kcal

Author Molly Thompson

Ingredients

1 Tablespoon olive oil
1 medium yellow onion diced
2 lbs ground beef
4 cloves garlic minced
1 1/2 teaspoons kosher salt plus more to taste
1 lb yukon gold potatoes sliced 1/4-inch thick
3 carrots peeled and sliced into rounds
4 Tablespoons tomato paste
1 (14.5oz) can diced tomatoes with juices
1 (15oz) can black eyed peas drained and rinsed
1 (15oz) can corn drained
2 teaspoons Italian seasoning
1 teaspoon smoked paprika
2 teaspoons chili powder
1 1/2 cups shredded cheese optional

Instructions

Heat the olive oil in a large skillet. Add the ground beef and onion and cook on medium-high heat until browned and the onions are soft. Stir in the garlic and salt and cook until fragrant, 1 minute.
1 Tablespoon olive oil, 1 medium yellow onion, 2 lbs ground beef, 4 cloves garlic, 1 1/2 teaspoons kosher salt
Transfer the mixture to the crock-pot and add the potatoes, carrots, tomato paste, diced tomatoes with juices, black eyed peas, corn, Italian season, smoked paprika, and chili powder.
1 lb yukon gold potatoes, 3 carrots, 4 Tablespoons tomato paste, 1 (14.5oz) can diced tomatoes, 1 (15oz) can black eyed peas, 1 (15oz) can corn, 2 teaspoons Italian seasoning, 1 teaspoon smoked paprika, 2 teaspoons chili powder
Cover and cook on low for 6-8 hours or on high for 3-4 hours, until the potatoes and carrots are fork-tender. Taste and adjust seasoning as needed. Cover the top with shredded cheese, close the lid, and cook on high for 10-15 minutes, until the cheese is melted.
1 1/2 cups shredded cheese

Notes

Storage: Cool completely, then store in airtight container in fridge for up to 4 days. Reheat individual servings on the stove or in the microwave until heated through.

Make-ahead & freezer: Follow directions to cook the beef and onion, then mix it with the remaining ingredients (without cheese). Store in the fridge for up to 4 days and dump into the crock pot and cook when ready. To freeze, transfer the mixture to a freezer bag and freeze for up to 3 months. Thaw overnight in the fridge and cook as directed.

Adjust seasonings to taste: Especially salt & spices. Taste as you go and make sure to season as needed.

Nutrition

Recipe FAQs

Is it gluten-free?

Yes, all the ingredients here are naturally gluten free (ground beef, veggies, beans) as long as your canned goods and spice mixes are labeled gluten free.

Can this be a freezer meal?

For sure! Cook the beef and mix it with the remaining ingredients (except the cheese). Freeze flat in a freezer bag. Thaw overnight in the fridge then dump everything into the crock pot in the morning and cook.

How do I store cowboy casserole?

Allow it to cool completely then store in the fridge in an airtight container for 4-5 days. Reheat on the stove or in the microwave until heated through.

The post Crock Pot Cowboy Casserole appeared first on What Molly Made.

Mediterranean Breakfast Bowl

Molly Thompson — Thu, 18 Sep 2025 13:47:02 +0000

Why You’ll Love This Mediterranean Breakfast Bowl

When mornings get busy, I don’t always have time to meal-prep, which is why this high-protein breakfast has become a go-to. It’s quick, nourishing, and makes me feel like I’ve actually taken a moment for myself. The perfectly poached eggs are soft and jammy, the hummus is creamy, and the veggies add crunch and freshness.

Reasons you’ll love it too:

Quick & easy: Done in 10 minutes
High in protein and fiber: Keeps you full longer!
Made with Happy Egg: Happy Egg’s beautiful orange yolks come from happy hens that roam outside.
Customizable: Swap veggies, try different toppings, use store-bought or homemade hummus
Balanced & beautiful: Fresh herbs, healthy fats, and a mix of textures

Love eggs for breakfast? Use Happy Egg Free Range eggs to make baked feta eggs, over medium eggs, or fluffy egg sandwiches next.

Ingredients You’ll Need

Happy Egg: Their bright orange yolks and rich flavor take these poached eggs to the next level. Happy Egg believes the best free range, organic, and pasture-raised eggs come from happy hens raised on caring family farms (and I agree!).
White vinegar: Helps the eggs hold together while poaching.
Mini cucumber: Crisp and refreshing.
Avocado: Creamy texture plus it adds healthy fats and fiber to keep you full all morning.
Cherry tomatoes: Adds a juicy and sweet balance to the savory elements.
Lemon juice: Brightens up the dish and ties the salad together.
Fresh: My Lebanese friend puts parsley on everything and it really makes the Mediaterranean salad feel authentic to the cuisine.
Hummus: The creamy base that complements the eggs. Use homemade or store-bought.
Optional toppings: Pine nuts, pickled red onion, dill, chives, or hot honey for a finishing touch.

Jump to Recipe

How to Make this Quick Mediterranean Breakfast Bowl

Step 1. Poach the eggs:
Bring a pot of water to a boil. While waiting, crack each egg into a fine-mesh strainer to remove loose whites (this makes them neat). Transfer to a small bowl. Lower heat to a gentle simmer, add vinegar, and swirl the water into a vortex. Drop the eggs into the center and cook for 3 minutes until whites are set and yolks are runny.

Step 2. Make the salad:
While the eggs cook, toss cucumbers, avocado, and cherry tomatoes with lemon juice, olive oil, parsley, salt, and pepper in your serving bowl.

Step 3. Assemble the bowl (2 minutes): Push salad to the side and add a generous scoop of hummus. Dab eggs dry with a paper towel, then place on top. Finish with pine nuts, pickled onions, fresh herbs, or hot honey. Serve right away.

Tested Tips & Tricks

Strain the eggs before poaching: This removes loose whites and gives you picture-perfect poached eggs.
Use a vortex: Swirling water keeps the whites tight around the yolk.
Prep ahead: Chop veggies and make hummus up to 3 days in advance for even faster mornings.
Texture matters: Pair creamy hummus and avocado with crunchy cucumber and juicy tomatoes.

Variations & Swaps

Swap the hummus: Try tzatziki, greek yogurt, or labneh.
Spice it up: Sprinkle za’atar, smoked paprika, or drizzle chili oil on the top.
Hard-boiled eggs: if you aren’t a fan of runny poached eggs, check out this guide for hard-boiled eggs!

This recipe is sponsored by Happy Egg. All thoughts and opinions are my own. Head to their website to learn more.

More High-Protein Breakfast Recipes

Mediterranean Breakfast Bowl

This Mediterranean breakfast bowl is fresh, filling, and ready in 10 minutes. Creamy hummus, crisp veggies, and perfectly poached eggs make it a protein and fiber-packed breakfast you’ll crave any day of the week.

Prep Time 7

Cook Time 3

Total Time 10

Servings bowl

Calories 412kcal

Author Molly Thompson

Ingredients

2 Happy Egg Free Range eggs
2 teaspoons white vinegar
1 mini cucumber sliced
1/2 avocado peeled and diced
1/3 cup cherry tomatoes halved
1 teaspoon lemon juice
1 teaspoon sumac
Kosher salt and pepper to taste
2 Tablespoons finely chopped parsley plus more for topping
1/4 cup hummus homemade or storebought
Topping ideas: toasted pine nuts, pickled red onion, parsley, dill, hot honey

Instructions

Poach the eggs (6 min): Bring a large pot of water to a boil over high heat. While waiting for the water to boil, crack an egg into a fine-mesh strainer to remove loose whites for a neater poached egg. Transfer to a small bowl then repeat with the other egg. Once it’s boiling, reduce the heat to low, add the vinegar, and use a spoon to swirl the water quickly into a vortex. Drop each egg into the middle of the vortex and cook the eggs for 3 minutes.
2 Happy Egg Free Range eggs, 2 teaspoons white vinegar
Make the salad (3 min): While the eggs cook, toss together the cucumber, avocado, tomatoes, lemon juice, sumac, parsley, salt, and pepper in your serving bowl.
1 mini cucumber, 1/2 avocado, 1/3 cup cherry tomatoes, 1 teaspoon lemon juice, 1 teaspoon sumac, Kosher salt and pepper to taste, 2 Tablespoons finely chopped parsley
Assemble and serve (2 min): Push the salad to the side and add a dollop of hummus. When the eggs are done, remove with a slotted spoon, dap with a paper towel to remove excess water, and add on top of the hummus and salad. Top with toasted pine nuts, pickled onion, fresh herbs, and hot honey if desired.
1/4 cup hummus

Nutrition

Recipe FAQs

Can I meal prep this bowl?

Yes. Prep the salad and hummus ahead. Poach eggs fresh in the morning, or make soft-boiled eggs and peel ahead of time for grab-and-go.

What’s the best hummus to use?

Homemade hummus has the best flavor, but a high-quality store-bought hummus works perfectly when you’re short on time.

How do I keep avocado from browning?

Toss diced avocado with extra lemon juice and store tightly covered in the fridge. But I recommend slicing it right before you eat it for best results!

Is this a high-protein breakfast?

Yes. Between the eggs and hummus, this bowl is filled with 20g of protein and 11 fiber to keep you full all morning. Add an extra egg if you want even more protein!

The post Mediterranean Breakfast Bowl appeared first on What Molly Made.

Chocolate Chip Protein Cookies (Easy, One Bowl)

Molly Thompson — Wed, 10 Sep 2025 20:12:39 +0000

After ten years of recipe testing, I’ve learned that the best cookie recipes are the ones you keep reaching for days later.

These easy protein cookies pass that test!

Not only that, but they’re made with a few simple (and real) pantry staples, which I prefer to the artificial ingredients in store bought protein cookies (like Lenny & Larrys).

Why You’ll Love these Protein Cookies

My kids loved them so much they thought they were regular chocolate chip cookies!

I love sneaking extra protein into snacks or treats (like this cottage cheese cookie dough) without anyone noticing!

You’ll love them because:

Protein boost: 10 grams per cookie, depending on the protein powder.

Quick & easy: just one bowl and 10 minutes of prep.

Flexible: works with whey or plant-based protein and fits into most diets like gluten-free, dairy-free, and paleo.

Kid-friendly: the flavor is classic chocolate chip!

Love protein treats? Try cookie dough protein bars, protein puppy chow, or cake batter protein balls next.

My Top Tips Before You Start

Don’t over-bake them: The cookies should look slightly underdone when you pull them out. Don’t worry, they’ll set as they cool.
Use vanilla protein powder for best results. I like Be Well by Kelly because it’s made with monkfruit and doesn’t add any artificial sweeteners to this cookie.
Peanut butter adds a bonus boost of protein to cookies and gives them great flavor. I like to swap it for cashew butter if I want a mild flavor, or tahini to keep them nut-free.
Press extra chocolate chips on top of each cookie right out of the oven and finish with flaky salt. It gives them that bakery cookie look I swear by in classics like pudding cookies.

Key Ingredients (& Swaps)

The key ingredients in protein cookies include peanut butter, eggs, protein powder, sweetener, and chocolate chips. Here are a few tips and swaps for each!

Creamy peanut butter: use regular creamy (not drippy/oily) for best structure.

Light brown sugar: adds moisture and chew, but coconut sugar is a great option.

Eggs: binds the dough and keep cookies soft (plus adds extra protein).

Baking soda + salt: for lift and balance.

Protein powder: whey, plant-based, or collagen all work. I tested these with Be Well by Kelly vanilla protein. I love that it’s made with. monk fruit!

Chocolate chips: chocolate chips or chunks work. Use Enjoy Life or Hu Kitchen for a dairy-free option.

How to Make Protein Cookies

Step 1: Whisk the wet ingredients then stir in the dry ingredients. The dough will be thick!

Step 2: Stir in the chocolate chips.

Step 3: Use a medium cookie scoop (about 2 Tbsp) to scoop the cookie dough onto a parchment lined baking pan.

Step 4: Bake for 8-10 minutes (I did 9 in my oven), until the edges are set and tops look just done. Cool for a few minutes on the baking sheet then on a wire rack. They’ll firm up slightly as they cool.

Don’t forget to try my protein yogurt fruit dip or protein chocolate peanut butter reese’s eggs next!

Can I Make them Vegan?

The eggs add a lot of structure and extra protein to these cookies, so I don’t recommend swapping them with a flax egg or egg replacement. Instead, try a specifically developed vegan protein cookie.

Storage & Freezing

Store: once baked, you can store these chocolate chip protein cookies in an airtight container for 4–5 days (if they last that long!).

Freezer: Freeze baked protein cookies or cookie dough for up to 3 months. Bake frozen cookie dough right from frozen for 1-2 extra minutes.

More High-Protein Desserts

Protein Cookies

These protein cookies are chewy, sweet, and filled with melty chocolate chips. They come together in under 20 minutes with 5 main ingredients and deliver 10 grams of protein in each cookie. My kids thought they were regular chocolate chip cookies, and they still taste great days later!

Course Dessert

Cuisine American

Diet Gluten Free, Vegetarian

Keyword healthy dessert, high protein, kid friendly

Prep Time 10

Cook Time 8

Total Time 18

Servings cookies

Calories 247kcal

Author Molly Thompson

Ingredients

1 cup creamy creamy peanut butter not drippy
2/3 cup coconut sugar or packed brown sugar
2 large eggs room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon kosher salt
2/3 cup vanilla protein powder whey or plant-based works
1/2 cup chocolate chips or chunks dairy-free or regular, plus more for topping

Instructions

Preheat oven to 350°F (177°C). Line a large baking sheet with parchment paper.
Whisk wet ingredients (2 min): In a large bowl, whisk together the peanut butter, brown sugar, egg, and vanilla until smooth.
1 cup creamy creamy peanut butter, 2/3 cup coconut sugar, 2 large eggs, 1 1/2 teaspoons vanilla extract
Add dry ingredients (2 min): Stir in the protein powder, baking soda, and salt using a rubber spatula until just combined. Fold in the chocolate chips.
1/2 teaspoon baking soda, 1/2 teaspoon kosher salt, 2/3 cup vanilla protein powder, 1/2 cup chocolate chips or chunks
Scoop the dough (2 min): Use a medium cookie scoop (about 2 Tablespoons) to scoop the dough and roll into balls. Place them on the baking sheet 2 inches apart.
Bake (8-10 min): Bake in the preheated oven for 8–10 minutes, until the edges are lightly golden and the tops are just set. Do not over bake. Let them cool on the baking sheet for 5 minutes then transfer to a wire rack to cool completely. Press extra chocolate chips into the tops of the warm cookies, if desired, and sprinkle with flaky salt.

Notes

Protein Powder Type: This recipe works with most protein powders, including whey and plant-based. I like Be Well by Kelly vanilla protein powder!

Texture Tip: Cookies may appear soft when first out of the oven, but they’ll firm up as they cool. Avoid over baking for the best chewy texture.

Peanut Butter: Use regular creamy peanut butter for best results. Natural peanut butter (the drippy kind) will change the texture of the cookie and they may spread more than expected.

Storage: Store leftover protein cookies in an airtight container at room temperature for 4–5 days or freeze for up to 3 months.

Nutrition

Frequently Asked Questions

Are protein cookies healthy?

Protein cookies can be a healthier snack alternative, but determining if they’re ‘healthy’ will depend on the ingredients, overall macros, and how they fit into your diet. I wouldn’t eat them for a meal replacement, but they’re a great boost of protein in a dessert that happens to be gluten-free, dairy-free, and easily refined-sugar free.

How much protein is in each cookie?

There are 10 grams of protein in each chocolate chip cookie. They aren’t very large, so I love that they back a decent amount into one cookie, compared to the huge (and high calorie) store bought cookies like Quest or Lenny and Larry.

Can you replace flour with protein powder in cookies?

No you can’t swap flour for protein powder in any cookie recipe. It will likely dry them out and change the texture completely. You’ll need to follow a specifically developed protein cookie recipe (like this one!) for best results.

What kind of protein powder is best for cookies?

Any vanilla protein powder you have on hand will work! I used a whey protein powder, but a plant-based protein, like pea protein, is another great option. Unflavored protein or collagen are good options in a pinch.

The post Chocolate Chip Protein Cookies (Easy, One Bowl) appeared first on What Molly Made.