Paleo Recipes Archives | 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.

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.

Cucumber Tomato Avocado Salad

Molly Thompson — Fri, 09 May 2025 08:00:00 +0000

Why you’ll love this Cucumber Tomato Avocado Salad!

Refreshing salad, without any lettuce.
Great side dish for cookouts and summer picnics.
The fresh ingredients are perfect for summer months.
Takes 15 minutes to make.
Easy to make with 4 main ingredients and a basic dressing.

Need another summer salad? Try chicken salad stuffed avocado, Italian pasta salad with salami and mozzarella, or tomato, corn, and feta salad next!

Have extra cucumber? Use it to make a few of our favorite refreshing drinks: cucumber lemon water or an easy cucumber margarita.

How to Make Cucumber Tomato Avocado Salad

Make the dressing: Whisk the dressing ingredients together in a small bowl.
Prep the veggies: Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small “U” shapes. Next, halve the tomatoes and slice the onion thinly then into small pieces. Cut the avocado in half then into quarters. Peel the skin off then cut the avocado pieces into small slices. Add everything to a large salad bowl.
Toss it together: Pour the dressing over the ingredients.
Serve: Chill the salad for a few hours or serve right away with more fresh herbs.

Should I leave the cucumber skin on? You do not need to peel an English cucumber because the skin is thin and edible. You can use regular cucumber for this salad, but I recommend peeling those first.

Quick Tips

How to know when the avocado is ripe: The avocado will give when you apply gentle pressure to the skin. It should feel slightly soft but not mushy. Also, if it still has its stem, try taking it off. If it’s easy to remove and is green on the top of the avocado, it’s ready!
How to cut an avocado: Slice it in half lengthwise then remove the seed from the center. Next, slice each in half again to quarter them then peel away the skin, similar to peeling dragonfruit. Slice into chunks from there.
Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Recipe Variations

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco.
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use any juicy, ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, or arugula.

More Salad Recipes

Need a main dish? Try it with grilled burgers, crispy cilantro lime chicken, or blackened chicken tenders.

Cucumber Tomato Avocado Salad

This quick and easy cucumber tomato avocado salad is the perfect side dish to take to your next cookout. Use up fresh, seasonal ingredients like crisp cucumber, creamy avocado, juicy tomatoes. Toss with fresh herbs and citrus. Add grilled chicken for extra protein.

Course Healthy, Salad, Side Dish

Cuisine American

Diet Gluten Free, Vegetarian

Keyword avocado, BBQ, cookout recipe, cucumber

Prep Time 15

Cook Time 0

Total Time 15

Servings people

Calories 226kcal

Author Molly Thompson

Ingredients

1 English cucumber sliced in half lengthwise, seeded, and cut into small pieces (Note 1)
2 avocados quartered and cut into chunks
1 pint cherry tomatoes cut in half lengthwise
1/2 small red onion peeled and cut into small small pieces
3 Tablespoons lime juice (about 1 lime)
1/4 cup extra virgin olive oil (avocado oil works too)
1 Tablespoon honey
2 cloves garlic minced
1/2 teaspoon salt
1/4 cup cilantro finely chopped

Instructions

Start by whisking all of the dressing ingredients together in a small bowl then set aside.
3 Tablespoons lime juice, 1/4 cup extra virgin olive oil, 1 Tablespoon honey, 2 cloves garlic, 1/2 teaspoon salt, 1/4 cup cilantro
If you haven't already, prep all of the veggies: Halve the tomatoes and slice the onion thinly then into small pieces. Cut the cucumber in half lengthwise, scoop out the seedy center then slice them into small "U" shapes. Cut the avocado in half then into quarters. Peel the skin off then cut into small slices.
1 English cucumber, 2 avocados
Add the cucumber, tomato, onion, and avocado to a large serving bowl, toss with the prepared dressing, and serve right away for best results.
1 pint cherry tomatoes, 1/2 small red onion

Video

Notes

Note 1. Cucumber. You can use regular cucumber instead of English cucumber. Peel the skin before cutting!

Make-ahead: Make the dressing on the side and keep it in a container with a lid (like a mason jar) until you’re ready to serve. Add the dressing, then toss it and serve it when you get where you’re going.

Store: This recipe will last up to 3 days in the fridge in an airtight container. The citrus from the limes helps prevent the avocado from going brown, but you can squeeze a bit more lime juice on top before storing. I don’t recommend freezing this recipe.

Recipe variations:

Chicken cucumber tomato avocado salad: Toss in some grilled chicken or pieces of rotisserie chicken to have this fresh salad as a light lunch.
Make it Mexican: Add a can of drained fire-roasted corn, or fresh sweet corn, diced fresh jalapeno, and queso fresco (optional).
Make it Greek: Swap the cilantro and lime juice for fresh oregano and fresh lemon juice. Add in some bell peppers, green onions, chickpeas, kalamata olives, and feta cheese!
Different tomatoes: Use roma tomatoes, grape tomatoes, or any ripe tomatoes you have on hand and slice them into chunks.
Add more veggies: Mix in crunchy sweet peppers, spinach, and arugula.
Swap herbs: Chop fresh basil, dill, or parsley and toss it into the salad dressing for a different, fresh taste.

Leftover idea! Add grilled chicken, rotisserie chicken, or blackened salmon for protein. Or, mix it in cooked pasta with chickpeas for plant-based protein.

Nutrition

The post Cucumber Tomato Avocado Salad appeared first on What Molly Made.

Healthy Reese’s Eggs (High Protein)

Molly Thompson — Wed, 02 Apr 2025 20:30:02 +0000

A Better For You Easter Treat

If you’re looking for a healthier version of Reese’s peanut butter eggs that still hits the sweet, peanut buttery spot—these high protein peanut butter eggs are it.

Instead of processed peanut butter, powdered sugar, and chocolate, we’re making healthy reese’s eggs with only 4 ingredients: natural peanut butter, maple syrup, protein powder, and dark chocolate.

Perfect for a healthier Easter sweet treat, a freezer stash snack, or a fun weekend recipe to make with the kids.

Want more healthy chocolate snacks? Try my healthy Twix bars or healthy buckeyes next!

How to Make Healthy Reese’s Eggs

What you need: creamy natural peanut butter, maple syrup (or honey), vanilla protein powder, and dark chocolate.

Jump to Recipe

Add to Instacart

Step-by-Step Instructions

Mix the peanut butter, protein powder, and maple syrup.

Scoop, shape into eggs, and freeze on a parchment lined baking sheet.

Dip into melted dark chocolate.

Drizzle with chocolate, sprinkle with sea salt, and freeze to set.

More Healthy Desserts You’ll Love

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Healthy Reese’s Eggs (High Protein)

These healthy reese's eggs taste like your favorite candy, but with better ingredients like natural peanut butter, maple syrup, protein powder, and dark chocolate. They’re high in protein (10g), low in sugar, vegan, and gluten-free. They're coated in rich dark chocolate—perfect for a sweet snack or healthier Easter dessert!

Course Dessert, Snack

Cuisine American

Diet Gluten Free, Low Lactose, Vegan, Vegetarian

Keyword easter recipe, healthy snack, high protein, kid friendly

Prep Time 20

Cook Time 0

Total Time 20

Servings eggs

Calories 179kcal

Author Molly Thompson

Ingredients

1 cup natural peanut butter stirred well
1 Tablespoon maple syrup
2 (24g) scoops vanilla protein powder
2 (3-4 oz) bars dark chocolate chopped (I used Lily’s)

Instructions

Line a large sheet pan with parchment paper.
In a medium mixing bowl, stir together peanut butter, maple syrup, and vanilla protein powder. Let it sit for 1-2 minutes to allow the moisture to absorb the powder and firm up. It should be slightly soft, but not too soft to handle.
1 cup natural peanut butter, 1 Tablespoon maple syrup, 2 (24g) scoops vanilla protein powder
Use a small cookie scoop (about a heaping Tablespoon) to drop the peanut butter mixture onto the prepared cookie sheet. Gently press them down with your fingertips and form into an egg shape. Transfer the baking sheet to the freezer for 15 minutes, or overnight.
Place the chocolate in a medium microwave-safe bowl and melt in 30-second increments, stirring between each, until melted and smooth.
2 (3-4 oz) bars dark chocolate
Place each egg top-down in the melted chocolate then use a fork to flip it over. Lift the egg out of the chocolate and gently shake off any excess chocolate, scraping the bottom on the side of the bowl. Place back on the baking sheet and repeat with remaining eggs. The chocolate will set while you dip them because the eggs are cold. Drizzle each one with additional melted chocolate and sprinkle with flaky sea salt if desired.
Place back in the freezer to set for 10-15 minutes if needed. Store in an airtight container in the fridge or freezer once set.

Notes

Protein Powder. I used Be Well by Kelly Vanilla Protein Powder.

Less Sugar. Use a sugar-free dark chocolate like Lily’s or Hu Kitchen.

Dark Chocolate Chips. I tested these with a chocolate bar and chocolate chips and found the bar to be much smoother and easier to work with. You can use chocolate chips, but will need to add 1 Tbsp of coconut oil to thin it out slightly.

Peanut Butter. Be sure to use a natural one that’s only nuts and salt and stir it well. I used Justin’s peanut butter. You could swap it for another nut butter like cashew butter, almond butter, or even tahini for a nut free option.

No Protein Powder. If you don’t have vanilla protein powder on hand, you can swap it for 2-3 Tablespoons of coconut flour or oat flour.

Storage. Store them in an airtight container or freezer bag for up to 3 months. Enjoy straight from the freezer!

Nutrition

The post Healthy Reese’s Eggs (High Protein) appeared first on What Molly Made.

Sheet Pan Pork Tenderloin with Roasted Potatoes and Carrots

Molly Thompson — Mon, 03 Mar 2025 14:08:06 +0000

You Should Absolutely Make this Sheet Pan Pork Tenderloin

There’s something so satisfying about one pan recipes. I love how this sheet pan pork tenderloin delivers a full, balanced dinner with minimal effort.

The pork turns out incredibly tender and juicy, thanks to a simple marinade. One of my favorite tricks is to simmer the marinade, turning it into a sweet, delicious, and safe to eat pork tenderloin glaze. Roasting everything at high heat locks in the juices of the pork and gives the veggies caramelized edges.

I’ve made this recipe so many times—whether for busy weeknights or when I want something impressive without the hassle (kind of like sheet pan pork chops too). Plus, my kids gobble it up and cleanup is a breeze, which is always a win!

Need another sheet pan recipe? Try green goddess chicken, sheet pan greek chicken, or sheet pan sausage and veggies next.

Key Ingredients and Substitutions

Pork Tenderloin – This cut is naturally lean and provides nutrients like vitamin B12, iron, zinc and essential fatty acids. I buy mine at Costco for a great price and freeze extras for easy meals. It’s such a versatile protein you can pair with different veggies like I do in these pork lettuce wraps. Switch up the veggies with what you have on hand to save money and clean out the fridge!
Soy Sauce or Coconut Aminos – Adds umami depth while tenderizing the pork. If you’re gluten-free, go with coconut aminos. Balsamic vinegar would be a great substitute.
Dijon Mustard – A little tang and richness go a long way! You can swap for whole-grain mustard if you prefer a bit of texture.
Maple Syrup or Brown Sugar – Just a touch of sweetness balances the flavors and helps with caramelization.
Potatoes – Yukon gold, petite gold, or baby red potatoes work best because they hold their shape and get crispy on the outside.
Carrots – Roasting brings out their natural sweetness, making them the perfect side for the pork.

See the recipe card for full ingredients and amounts.

How to Make Sheet Pan Pork Tenderloin

Step 1. Marinate the Pork. Whisk together the marinade ingredients and coat the pork tenderloin. Let it marinate for at least 1 hour or overnight for the best flavor.

Step 2. Arrange the Ingredients. Add foil to half of the sheet pan, creating and edge on the side to protect the veggies from the juices. Remove the pork from the marinade and save it for later. Add the pork on the foil-lined section of the pan. Toss the potatoes and carrots with seasoning then spread them on the the other side.

Step 3. Roast. Bake at 425°F for 30 minutes, flipping the pork in its juices halfway through. Toss the veggies at the same time for even roasting. Let the pork rest for 5-10 minutes before slicing.

Step 4. Make the Glaze (optional). While the pork rests, pour the reserved marinade into a small saucepan. Bring to a rolling boil for 5 minutes to kill any bacteria, then reduce and simmer until thickened.

Need more pork tenderloin recipes? Try pork tenderloin tacos or grilled pork tenderloin next. Or check out all of these pork recipes.

Recipe Tips

Check the internal temperature of the pork – It should be 145°F. Overcooking can result in dry pork (nobody wants this!).
Don’t skip the resting time – This keeps the pork juicy! It’s my tip for cooking all protein well, like grilled ribeye and baked chicken breast.
Want extra crispy veggies? Make sure they’re in a single layer, without overlapping, so they roast instead of steam.
Marinate overnight for the most flavor-packed, tender pork.

Thanks to the Ohio Pork Council for sponsoring this post and allowing us to share this pork recipe.

Ohio has more than 3500 family pork farms that raise enough pork to feed more than 25 million people. So when you buy pork at the grocery store or the farmers market, you are supporting Ohio farm families that produce that nutritious, sustainable pork.

More Sheet Pan Meals to Try

Dinner

Sheet Pan

Dinner

One Pan Tahini Ginger Salmon with Sesame Asparagus

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Sheet Pan Pork Tenderloin with Potatoes and Carrots

This Sheet Pan Pork Tenderloin is a flavorful, easy weeknight meal that delivers juicy pork and perfectly roasted veggies—all cooked on one pan for easy cleanup. A simple marinade infuses the pork with flavor while the potatoes and carrots caramelize beautifully. It’s an effortless way to serve up a restaurant-quality dinner at home.

For extra tender and juicy pork, use a meat thermometer to cook it to 145°F and let it rest for at least 5-10 minutes before slicing.

Course Dinner

Cuisine American

Diet Gluten Free, Low Fat, Low Lactose

Keyword gluten free dairy free recipe, sheet pan meal, weeknight dinner

Prep Time 10

Cook Time 30

Total Time 40

Servings servings

Calories 410kcal

Author Molly Thompson

Ingredients

Marinade

3 Tablespoons olive oil
3 Tablespoons soy sauce or coconut aminos
2 Tablespoons lemon juice about 1/2 lemon
1 Tablespoon Dijon mustard
1 teaspoon kosher salt
Black pepper to taste
4 cloves garlic minced
1 Tablespoon fresh chopped parsley or 1 tsp dried parsley
1 Tablespoon maple syrup brown sugar, or honey

Pork and Veggies

2 lb pork tenderloin
6 large carrots peeled and sliced into 2-inch pieces
1/2 lb potatoes diced into 1-inch cubes (I used petite gold)
1 Tablespoon olive oil
2 Tablespoons fresh chopped parsley or 1 1/2 tsp dried parsley
1 teaspoon garlic powder
1 teaspoon paprika
Salt and pepper to taste

Instructions

Add all of the marinade ingredients to a large bowl or freezer bag and mix until combined. Place the pork tenderloin in the marinade and turn to coat. Refrigerate and marinade for at least one hour, or overnight.
3 Tablespoons olive oil, 3 Tablespoons soy sauce, 2 Tablespoons lemon juice, 1 Tablespoon Dijon mustard, 1 teaspoon kosher salt, Black pepper to taste, 4 cloves garlic, 1 Tablespoon fresh chopped parsley, 1 Tablespoon maple syrup, 2 lb pork tenderloin
Preheat the oven to 425°F. Line half of a large rimmed baking sheet with foil, folding up the edges so the juices from the pork don’t run into the veggies while cooking. Grease the other side with nonstick spray or olive oil.
Remove the pork from the marinade, shaking off the excess, and place it on the foil side of the sheet pan. Save marinade to cook down into a glaze before serving if desired (definitely recommend!). Add the carrots and potatoes to the other side. Drizzle with olive oil and sprinkle with fresh parsley and spices. Toss to coat the veggies then spread them in an even layer without overlapping. This helps them crisp and caramelize rather than steam.
6 large carrots, 1/2 lb potatoes, 1 Tablespoon olive oil, 2 Tablespoons fresh chopped parsley, 1 teaspoon garlic powder, 1 teaspoon paprika, Salt and pepper to taste
Roast in the preheated oven until the pork reaches an internal temperature of 145°F and the veggies are tender and caramelized, 28-32 minutes. Toss the veggies halfway through and broil the last 2-3 minutes, if desired, for extra flavor.
Remove from the oven and let it rest for 10 minutes. While it’s resting, make the glaze. Pour the reserved marinade into a small saucepan. Bring to a rolling boil and boil for 5 minutes to remove any bacteria. This makes it safe to eat. Simmer to reduce then taste and add more lemon juice or maple syrup to balance out any excess salt.
Slice the pork and drizzle the glaze on top. Serve warm with more chopped parsley.

Notes

Potatoes. You can use yukon gold, petite gold, or baby red potatoes

Glaze. It’s completely safe to consume the glaze if it boils for 5 minutes. This kills all of the bacteria. Cooking it down condenses the seasoning and salt in the glaze, so taste it and adjust as needed. You can add more acid (lemon juice) or maple syrup to balance out excess salt. I found the glaze to be salty when I tasted it by itself, but spread over the pork it was perfect and added an extra layer of seasoning and flavor.

Pork Tenderloin. Not to be confused with pork loin (which has more fat and takes longer to cook). I buy pork tenderloin from Costco because they’re high quality and you get 4 for about $1.99/lb. Cook two and freeze the extra two for another meal.

Foil. If you don’t have any foil, you can add the pork to a small baking dish and place it on the pan. You can put the veggies and pork on the same sheet pan in a pinch, but the pork releases a good amount of juices while it roasts, so expect some moisture to reach the vegetables.

More Vegetables. You can swap the potatoes and carrots for another vegetable that takes about 30 minutes to roast, like broccoli, onions, green beans, sweet potatoes, brussels sprouts, or butternut squash.

Store: Keep leftovers in an airtight container in the fridge for up to 4 days.

Freeze: Freeze pork and veggies in a sealed container or freezer bag for up to 3 months.

Reheat: Warm in the oven at 350°F for 10-15 minutes, in the microwave in 30-second intervals, or in a skillet over medium heat for 2-3 minutes per side, adding broth or reserved marinade to keep it juicy.

Nutrition

The post Sheet Pan Pork Tenderloin with Roasted Potatoes and Carrots appeared first on What Molly Made.

Slow Cooker BBQ Chicken

Molly Thompson — Sat, 08 Feb 2025 10:00:00 +0000

This slow cooker BBQ chicken is juicy, tender, and packed with smoky-sweet flavor. With just a few simple ingredients, you can set it and forget it—no extra steps or fuss. Perfect for easy weeknight meals, meal prep, or feeding a crowd, this shredded BBQ chicken is a game-changer!

Why This is the Best Slow Cooker Recipe for Busy Weeknights

Effortless Prep – Just dump the ingredients in the slow cooker and let it do the work!
Perfect for Meal Prep – Make a big batch and use it for multiple meals throughout the week.
So Many Ways to Serve – Sandwiches, tacos, bowls, salads…the possibilities are endless!
Family-Approved – A guaranteed hit for both kids and adults.

Serve this BBQ pulled chicken with air fryer asparagus, air fryer baked potatoes, roasted mini peppers for a full meal!

Ingredients You Need

Your Shopping List: chicken breasts, onion powder, garlic powder, smoked paprika, salt, pepper, maple syrup, tomato sauce, apple cider vinegar, spicy brown mustard, and tomato paste.

Chicken breasts – 2 lbs boneless, skinless
Spice rub: a mixture of onion powder, garlic powder, smoked paprika, salt, and pepper.
Maple syrup – Natural sweetness with a hint of caramel flavor. Brown sugar works too.
Tomato sauce – Creates a smooth, rich base
Apple cider vinegar – Adds tanginess to balance the sweetness
Spicy brown mustard – A touch of heat and complexity
Tomato paste – Thickens the sauce for a bold, concentrated flavor

How to Make Slow Cooker BBQ Chicken

1️⃣ Season the chicken – Pat the chicken breasts dry and coat them evenly with the spice rub.

2️⃣ Make the homemade BBQ sauce – Add the bbq sauce ingredients to the slow cooker. Stir well to combine. Place the seasoned chicken in the sauce, ensuring it’s fully coated.

3️⃣ Cook – Cover and cook on low for 6-7 hours or high for 3 hours, until the chicken reaches an internal temperature of 165°F.

4️⃣ Shred & Serve – Use two forks to shred the chicken then mix it with the sauce in the slow cooker.

Delicious Ways to Serve Crock Pot BBQ Chicken

🥪 Classic Chicken Sandwich – Serve on brioche buns with coleslaw and pickles for the ultimate BBQ sandwich.
🌮 BBQ Chicken Tacos – Stuff into tortillas with avocado, fresh cilantro, and a squeeze of lime.
🥔 Loaded Baked Potato – Spoon shredded chicken over a baked potato with cheese, sour cream, and green onions.
🍕 BBQ Chicken Pizza – Spread over pizza dough with mozzarella and red onions, just like this bbq chicken french bread pizza.
🥗 Salad or Grain Bowl – Serve over greens, quinoa, or rice for a healthier option.

Recipe FAQs

Can I use chicken thighs instead of breasts?

Yes! You can swap chicken breasts for boneless skinless chicken thighs, but may take slightly longer to cook.

Can I make this with frozen chicken?

No, you cannot put frozen chicken in the slow cooker as it can be a food safety risk. However, if you need a quick recipe from frozen chicken, you can use the Instant Pot and cook it on high pressure for 15 minutes with a 10 minute natural release.

What’s the best BBQ sauce to use?

I love making my own with simple pantry staples, but you can also use your favorite store bought sauce! Sweet, smoky, or spicy—all work great. Try honey BBQ for extra sweetness (my kid’s favorite) or spicy BBQ for a kick.

Make-Ahead & Freezer Tips

Freezer – Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Fridge – Store leftovers in an airtight container for up to 4 days.

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Slow Cooker BBQ Chicken

This slow cooker BBQ chicken is the ultimate easy dinner—perfect for busy weeknights, meal prep, and crowd-pleasing meals. With endless serving options, it’s a recipe you’ll want to make again and again!

Course Dinner

Cuisine American

Diet Gluten Free, Low Lactose

Keyword BBQ, crock pot, paleo, pulled chicken, slow cooker

Prep Time 10

Cook Time 6

Servings

Calories 216kcal

Author Molly Thompson

Ingredients

Spice Rub

1 teaspoon onion powder
1 teaspoon garlic powder
1 teaspoon smoked paprika
1 teaspoon salt
1/4 teaspoon black pepper
2 lbs boneless skinless chicken breasts

BBQ Sauce (see notes for store bought)

3 tablespoons maple syrup
1 (15oz) can tomato sauce
1/3 cup apple cider vinegar
3 teaspoons Dijon mustard
1 Tablespoon tomato paste
1 teaspoon onion powder
1 teaspoon garlic powder
1 Tablespoon smoked paprika
1/2 teaspoon kosher salt

Instructions

Mix together the spice rub in a small bowl.
1 teaspoon onion powder, 1 teaspoon garlic powder, 1 teaspoon smoked paprika, 1 teaspoon salt, 1/4 teaspoon black pepper
Pat the chicken breast dry and rub spices evenly on the chicken to coat fully.
2 lbs boneless skinless chicken breasts
Add the BBQ sauce ingredients to the slow cooker and stir to combine. Place the seasoned chicken in the sauce, nestling it down so it's fully covered.
3 tablespoons maple syrup, 1 (15oz) can tomato sauce, 1/3 cup apple cider vinegar, 3 teaspoons Dijon mustard, 1 Tablespoon tomato paste, 1 teaspoon onion powder, 1 teaspoon garlic powder, 1 Tablespoon smoked paprika, 1/2 teaspoon kosher salt
Cook on low for 6-7 hours or on high for 3 hours. Start checking the chicken for doneness at 6 hours. It should reach an internal temperature of 165°F. Larger chicken breasts will take longer to cook.
Use two forks to shred the chicken while it’s still in the crock pot. Serve immediately over roasted sweet potatoes, on a bun or on a BBQ chicken salad.

Notes

To Store – Store in an airtight container in the refrigerator for up to 4 days.

To Freeze– Freeze in portions for up to 3 months. Thaw overnight in the fridge before reheating.

Store Bought BBQ Sauce. You can use 1 1/2 cups sugar free BBQ sauce instead of homemade. Primal Kitchen is my favorite brand.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by Eat Love Eat

The post Slow Cooker BBQ Chicken appeared first on What Molly Made.

Coconut Curry Chicken

Molly Thompson — Thu, 16 Jan 2025 15:17:00 +0000

This Coconut Curry Chicken is the perfect mix of cozy, creamy, and bold flavors. Made with tender chicken, warm spices, and rich coconut milk, it comes together in just 30 minutes for a satisfying, one-pan meal. Whether you love curry for its deep, comforting flavors or need a quick dinner that feels special, this dish is guaranteed to hit the spot.

Looking for more curry recipes? Try mango chicken curry, curry chicken salad, or sweet potato curry!

A Fast & Flavorful Chicken Curry Without the Fuss

Here’s what makes this coconut chicken curry a perfect weeknight meal:

Quick & Easy: Ready in 30 minutes, perfect for busy weeknights.
One-Pan Meal: Minimal cleanup with a simple stovetop method.
Creamy & Comforting: Full-fat coconut milk makes it rich and velvety.
Customizable: Adjust the spice, swap the protein, or add extra veggies.
Meal Prep Friendly: Stores well and tastes even better the next day.

Just like healthy chicken pad thai, it brings your favorite takeout flavors into your kitchen!

Ingredients You Need

Spices: ground coriander, yellow curry powder, and cumin provide the classic curry flavor.
Boneless Skinless Chicken: Tender chicken absorbs the curry flavors.
Yellow Onion: Adds sweetness and depth to the curry.
Garlic and ginger: add zesty, pungent flavors to round it out.
Red Curry Paste: Provides concentrated flavor and heat. You can start with less and add more as desired.
Red Bell Pepper: sneak some vegetables into this quick dinner just like in this creamy coconut shrimp.
Coconut Milk: Use the full-fat canned coconut milk. Do not use cream of coconut because it’s very sweet. And coconut milk from a carton is too thin. You want the can because it’s the perfect mixture of cream and milk for a rich consistency.
Fresh lime Juice: Adds acidity and brightness.
Maple Syrup: Balances the spices with sweetness.
Tapioca Flour: Thickens the sauce to desired consistency. Corn starch works too!

What’s the Best Coconut Milk to Use?

For the richest and creamiest coconut curry chicken, full-fat canned coconut milk is the best choice. Unlike light or carton coconut milk that is thin (like cow’s milk), full-fat versions provide a thick texture and a deep coconut flavor that perfectly complements the spices in the curry. Light coconut milk results in a thinner sauce and coconut cream tends to be too thick with a more pronounced coconut flavor.

How to Make Coconut Curry Chicken

Step 1. Season the Chicken: In a bowl, mix ground coriander, turmeric, cumin, salt, pepper, and chili powder. Toss the chicken cubes to coat evenly. Set aside.

Step 2. Sauté Aromatics: Cook diced onion, garlic and ginger with coconut oil. Stir in the curry paste to bring out the flavors. Add a little more coconut oil and cook the sliced red bell peppers.

Step 3. Cook the Chicken: Add the seasoned chicken. Brown the chicken on all sides, about 4-5 minutes.

Step 4. Simmer the Curry: Pour in coconut milk, lime juice, and maple syrup. Bring to a gentle boil, then reduce heat and simmer until the chicken is fully cooked and the sauce reduces. You can add a slurry to thicken it slightly.

Recipe FAQs

What does coconut curry chicken taste like?

Curry has a warm, spicy taste thanks to its blend of spices including cumin, turmeric, cinnamon and cloves. There’s a bit of heat that comes from the curry paste, but the coconut milk balances it out so well. It’s the perfect balance of mild heat and earthy flavors in a rich and creamy sauce.

How do I prevent the coconut milk from curdling?

Use full-fat coconut milk instead of lite coconut milk, add it at the end, and don’t heat it too high!

Can I use chicken thighs?

You can dice the chicken thighs just like chicken breasts. They take slightly longer to cook so use a meat thermometer to make sure they’re done.

Storage Tips

Once cooked, let your curry cool slightly before transferring it to an airtight container. Store in the refrigerator for up to three days. To reheat, warm the curry gently on the stovetop over medium heat, adding a splash of coconut milk or water if the sauce has thickened too much, ensuring it remains creamy and flavorful.

More Easy Healthy Dinner Recipes

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Coconut Curry Chicken

This creamy coconut curry chicken recipe checks all the weeknight dinner boxes because it's quick, healthy, and delicious. It makes for the perfect meal to add to your dinner rotation!

Course Dinner

Cuisine Indian

Diet Gluten Free, Low Lactose

Keyword curry, dairy free, easy chicken dinner, spicy

Prep Time 5

Cook Time 15

Total Time 20

Servings

Calories 281kcal

Author Molly Thompson

Ingredients

2 teaspoons ground coriander
1 1/2 teaspoons yellow curry powder
2 teaspoons cumin
1 teaspoon kosher salt
1/4 teaspoon black pepper
1 1/2 pounds boneless skinless chicken breast cut into 1 inch cubes
3 Tablespoons coconut oil
1 small yellow onion diced
3 cloves garlic minced
1 Tablespoon fresh grated ginger
2-3 Tablespoons red curry paste
1 red bell pepper thinly sliced
1 (14.5 ounce) can full-fat canned coconut milk
1 Tablespoon lime juice (about 1/2 lime)
1 Tablespoon maple syrup
1 Tablespoon corn starch or tapioca flour
To serve: fresh chopped cilantro, brown rice, basmati rice, cauliflower rice, or naan bread

Instructions

Combine the coriander, curry powder, cumin, salt and pepper in a medium bowl. Add the cubed chicken and toss to coat.
2 teaspoons ground coriander, 1 1/2 teaspoons yellow curry powder, 2 teaspoons cumin, 1 teaspoon kosher salt, 1/4 teaspoon black pepper, 1 1/2 pounds boneless skinless chicken breast
Melt the coconut oil in a large skillet over medium-high heat. Cook the onion, stirring frequently, until soft and translucent, 3-4 minutes. Add the minced garlic, grated ginger and red curry paste and cook for another 1-2 minutes, until fragrant.
3 Tablespoons coconut oil, 1 small yellow onion, 3 cloves garlic, 1 Tablespoon fresh grated ginger, 2-3 Tablespoons red curry paste
Stir in the sliced bell pepper and cook for 1-2 minutes until the pepper starts to soften. Add the seasoned chicken and cook for 4-5 minutes, stirring frequently, until the chicken is browned on all sides. It does not need to be cooked all the way through.
1 red bell pepper
Stir in the coconut milk, lime juice and maple syrup and stir until the sauce thickens a bit and chicken is cooked all the way through, 3-5 minutes. It should reach an internal temperature of 165°F. Taste and add up to 2 more Tablespoons of curry paste to reach your desired heat level.
1 (14.5 ounce) can full-fat canned coconut milk, 1 Tablespoon lime juice, 1 Tablespoon maple syrup
For a thicker curry, combine the corn starch with 1 Tablespoon of water and stir it into the sauce. Cook over medium heat until thickened, 2-3 minutes. Garnish with fresh cilantro and serve warm.
1 Tablespoon corn starch

Notes

Coconut Milk. Full fat canned coconut milk is best. Do not use lite coconut milk because it will yield a thinner sauce and curdles more easily. You can use coconut cream, but it has a stronger coconut flavor. Do not use cream of coconut because it’s too sweet (it’s made to use in cocktails and drinks).

Rice. Fore more coconut flavor, serve it over stove top coconut rice.

*This recipe was written in 2019 and updated with new photos in 2025.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by: Kate Poskochil

The post Coconut Curry Chicken appeared first on What Molly Made.

Spaghetti Squash Chicken Alfredo

Molly Thompson — Thu, 02 Jan 2025 10:00:00 +0000

Spaghetti squash chicken alfredo is the ultimate low-carb comfort food, combining tender roasted spaghetti squash, juicy chicken, and roasted broccoli, all smothered in a creamy homemade Alfredo sauce. This healthier dish is packed with flavor and easy to prepare, making it a perfect weeknight dinner or meal prep recipe.

Looking for more low carb dinners? Try air fryer stuffed peppers, Boursin chicken, or Buffalo chicken chili next.

I love to sneak veggies into meals whenever I can, just like in this chicken sausage pasta, because it adds nutrients and fiber. The broccoli in this dish adds just that, but can be left out. You can always add roasted mini peppers or a shaved brussels sprout salad to the side.

Spaghetti Squash Chicken Alfredo Made Easy

Healthier and Low-Carb Alternative: Spaghetti squash is a nutrient-rich, low-carb substitute for pasta.
Easy and Flavorful: The one-pan roasting method makes cleanup a breeze while intensifying the flavors.
Customizable: Swap chicken for shrimp or tofu, and use dairy-free ingredients to make it vegan.
Nutritious: Packed with protein, vitamins, and minerals.

Love alfredo? Try cottage cheese alfredo or chicken alfredo gnocchi bake next.

Ingredients You Need

Spaghetti squash: The star of the dish; it’s naturally gluten-free and forms the perfect “spaghetti” base.
Skinless chicken breasts: Protein-packed; swap for shrimp or tofu for a variation.
Broccoli florets: Adds a nutrient-dense veggie component.
Butter: Use vegan butter if needed for a dairy-free option.
Garlic: Enhances the flavor of the Alfredo sauce.
Flour: Gluten-free flour works well here.
Milk: Whole milk or unsweetened plant milk for a creamy sauce.
Parmesan cheese: Provides that classic Alfredo flavor; use nutritional yeast for dairy-free.

How to Make Chicken Alfredo Spaghetti Squash

Here are the simple steps, with photos, to make this spaghetti squash alfredo chicken recipe. Skip to the recipe card for the printable version.

Step 1. Prep the Squash. Cut the spaghetti squash in half lengthwise and use a spoon to scoop out the seedy center.

Step 2. Roast the Spaghetti Squash. Roast the squash, cut side up, for 25 minutes.

Step 3. Cook the Chicken and Broccoli. Add chicken and broccoli to the baking sheet, season, and roast for another 15-18 minutes.

Step 4. Make the Alfredo Sauce. Melt butter, cook garlic, whisk in flour, then add milk and parmesan.

Step 5. Fill the Spaghetti Squash Boats. Shred the squash into thin strands, mix with broccoli and alfredo sauce inside the spaghetti squash, then top with chicken and more sauce, and cheese.

Step 6. Bake Again. Bake until the cheese bubbles and turns golden brown.

Expert Recipe Tips

Roast the squash cut-side up to achieve a caramelized flavor.
Thin the sauce with more milk if it thickens too much during cooking.
For extra flavor, marinate the chicken in olive oil, garlic, and herbs before roasting.
Omit the broccoli if you want classic chicken alfredo.

Recipe FAQs

How do you cook spaghetti squash in the oven?

Roasting spaghetti squash in the oven is actually super simple! The hardest part is slicing the squash, so use your sharp chef’s knife. First, cut it down the middle lengthwise then scoop out the seedy center with a spoon. Brush the cut sides with oil and place them cut-side-down on a sheet pan. Bake at 425 for 30-40 minutes, until tender and easily shredded with a fork.

Can I make this dairy-free?

Yes, swap vegan butter for butter, unsweetened plant milk instead of regular milk, and use nutritional yeast instead of parmesan cheese.

Can I use pre-cooked chicken?

Absolutely! Just add the chicken during the final baking step to warm it through.

Does alfredo have a lot of carbs?

Traditional Alfredo sauce is low in carbs, making it a good option for keto and low-carb diets. Its primary ingredients—butter, heavy cream, and Parmesan cheese—are naturally low in carbohydrates. A typical serving (about 1/4 cup) of homemade Alfredo sauce contains 1–2 grams of carbs, depending on the recipe.

Storage Tips

Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in the oven or microwave or oven at 350°F until warm.

More Spaghetti Squash Recipes

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Spaghetti Squash Chicken Alfredo

This chicken alfredo spaghetti squash features tender spaghetti squash stuffed with juicy chicken, roasted broccoli, and creamy Alfredo sauce for the ultimate low-carb comfort food.

Course Dinner

Cuisine American, Italian

Diet Gluten Free

Keyword healthy, keto, low carb, meal prep, paleo, spaghetti squash

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 389kcal

Author Molly Thompson

Ingredients

Stuffed Spaghetti Squash

1 large spaghetti squash cut in half lengthwise
Olive oil
1 lb chicken breasts I cut mine in half into cutlets to cook evenly
1/2 lb broccoli florets
Salt and pepper to taste

Alfredo Sauce

2 Tablespoons butter vegan butter if needed
4 cloves garlic minced
2 Tablespoons flour gluten-free if needed
2-3 cups whole milk unsweetened plant milk works too
1/4 cup parmesan cheese plus more for topping
¼ teaspoon Salt and pepper to taste

Instructions

Preheat oven to 425°F. Line a large baking sheet with parchment paper or coat with oil.
Cut the spaghetti squash in half lengthwise and scoop the seeds and stringy bits out with a spoon and discard. Place the squash cut-side-up on a baking sheet and drizzle with olive oil. Bake in preheated oven for 25 minutes.
1 large spaghetti squash, Olive oil
Remove squash from the oven and add the chicken breast and broccoli. Drizzle chicken and broccoli with olive oil and salt and pepper. Bake for another 15-18, or until the internal temperature of teh chicken reaches 165.
1 lb chicken breasts, 1/2 lb broccoli florets, Salt and pepper to taste
While the chicken and squash cook, make the sauce. Melt the butter in a saucepan over medium heat. Cook the garlic for 2-3 minutes. Add the flour and stir to create a thick paste (roux). Whisk constantly while you pour in the 2 cups of milk. Continue to stir until it's thick and no lumps remain. Add up to 1 cup more milk to thin the sauce as needed. Stir in the parmesan cheese until it melts. Taste and add salt and pepper as needed.
2 Tablespoons butter, 4 cloves garlic, 2 Tablespoons flour, 2-3 cups whole milk, 1/4 cup parmesan cheese, ¼ teaspoon Salt and pepper to taste
Remove the sheet pan from the oven and allow it to cool slightly, until the squash is cool enough to handle. Shred the squash with a fork then divide the broccoli between each. Divide the alfredo sauce evenly, leaving some to top the boats. Mix to combine the shredded squash, broccoli, and sauce.
Cut the chicken into slices or chunks and place it on top of each zucchini boat. Pour the remaining alfredo sauce on top and sprinkle with parmesan cheese.
Place back in the oven for 15 minutes until cheese bubbles and turns golden brown. Serve with chopped parsley or fresh basil.

Notes

Dairy-Free: Use plant based butter or coconut oil instead of butter, swap the milk for unsweetened plant milk or unsweetened canned coconut milk, and use nutritional yeast instead of parmesan cheese.

Gluten-Free: use gluten-free flour like Bob’s Red Mill 1:1 GF Flour.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

The post Spaghetti Squash Chicken Alfredo appeared first on What Molly Made.

Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo)

Molly Thompson — Tue, 17 Dec 2024 10:00:00 +0000

Why You’ll Love This Recipe

These coconut flour chocolate chip cookies are everything you want in a treat—quick to make, naturally gluten-free, and packed with chocolate in every bite. With just a large mixing bowl and a few pantry staples like coconut sugar and nut butter, you’ll have a batch ready in no time.

This coconut flour cookie recipe is perfect whether you’re baking with kids, prepping healthy snacks for the week, or craving something sweet after dinner. Soft and chewy like a classic cookie, these come with a wholesome twist thanks to the coconut flour.

Need more inspiration for cookie options, perfect for lunchboxes and late-night cravings? Check out these paleo molasses cookies or this chocolate pudding cookies.. You can also explore more in our gluten-free cookie collection.

Why You’ll Love This Recipe
Ingredients You’ll Need
How to Make Coconut Flour Chocolate Chip Cookies
Expert Baking Tips
Storage and Make-Ahead Tips
Recipe FAQs
More Cookie Recipes
Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo) Recipe

Ingredients You’ll Need

Nut Butter: Cashew butter has the creamiest texture and a neutral flavor, but almond butter or even peanut butter are also great options.
Coconut Oil: Use slightly softened coconut oil so it mixes well. You can sub with ghee, avocado oil, or melted butter (if not dairy-free).
Coconut Sugar: A natural sweetener that adds subtle caramel notes and keeps this refined sugar-free.
Eggs: One whole egg and one yolk provide structure and richness.
Vanilla Extract: A flavor booster that ties it all together.
Baking Soda: Adds lift and softens the cookies.
Salt: Balances the sweetness and enhances the chocolate.
Coconut Flour: The star of this chewy coconut flour cookie! It gives structure while keeping the texture tender. New to coconut flour? It absorbs much more liquid than other flours—use it sparingly for best texture.
Dark Chocolate Chips: Use chopped dark chocolate or a keto-friendly brand like Lily’s.
Flaky Sea Salt (Optional): Adds a finishing touch that enhances every bite.

How to Make Coconut Flour Chocolate Chip Cookies

Step 1: Prep the Oven. Preheat your oven to 350°F and line a baking sheet with parchment paper or a silicone mat.

Step 2: Mix Wet Ingredients. In a large mixing bowl, beat together the coconut oil, nut butter, and coconut sugar until creamy. Add the egg, egg yolk, and vanilla and stir until well combined.

Step 3: Incorporate Dry Ingredients. Add the baking soda, salt, and coconut flour. Stir just until the dry ingredients are fully incorporated, then fold in the chocolate chips.

Step 4: Scoop the Dough. Scoop dough using a tablespoon or cookie scoop, spacing each about 2 inches apart on the sheet. Press extra chocolate on top and sprinkle with sea salt if using.

Step 5: Bake and Cool. Bake for 8–10 minutes or until golden around the edges. Let them cool on the pan for 5–7 minutes, then transfer to a wire rack to cool completely.

Expert Baking Tips

Measure Coconut Flour Carefully: It’s super absorbent—too much and your cookies may be dry.
Room Temp Eggs: Help everything mix more evenly and prevent clumping.
Don’t Overbake: They’ll continue to firm up as they cool.
Go Heavy on Chocolate: Press a few extra chunks into each dough ball for gooey, melted tops.
Nut-Free Option: Try sunflower seed butter or tahini (note: tahini adds a slightly stronger flavor).

Storage and Make-Ahead Tips

Room Temperature: Store in an airtight container for up to 3 days. Add a small piece of plastic wrap or a slice of bread inside the container to help keep them soft.
Refrigerator: These cookies will stay fresh in the fridge for up to a week.
Freezer: Place cookies in a single layer to freeze, then store in a freezer-safe container for up to 3 months. Reheat in the microwave for 15–20 seconds.
Make-Ahead Dough: Scoop the dough onto a tray and freeze. Store frozen dough balls in a zip-top bag. Bake from frozen, adding 1–2 extra minutes for best results.

Recipe FAQs

Can I substitute almond flour for coconut flour?

No, coconut flour is much more absorbent than almond flour. Substituting 1:1 will result in dry cookies. If you’re looking for almond flour options, try my almond flour peanut butter cookies.

How should I store these cookies?

Use an airtight container and store at room temp for 3 days, in the fridge for a week, or in the freezer for up to 3 months. Reheat frozen cookies for a fresh-from-the-oven feel.

Are these cookies keto-friendly?

Yes—if you use a low-carb sweetener and keto chocolate chips, these qualify as keto cookies.

Can I freeze the cookie dough?

Absolutely. Pre-scoop the dough and freeze. Bake from frozen as needed—perfect for cookie dough emergencies!

These coconut flour chip cookies are soft, chewy, and packed with rich chocolate flavor—all while being paleo, dairy-free, and gluten-free. They’re the perfect little treats to satisfy your sweet tooth with wholesome ingredients.

Best Cookie Recipes

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Chewy Coconut Flour Chocolate Chip Cookies (Gluten-Free & Paleo)

When that sweet tooth strikes, these chewy Coconut Flour Chocolate Chip Cookies are your answer. Soft, rich, and packed with chocolatey goodness, they’re everything you love in a cookie—without the gluten, dairy, or refined sugar. Bonus: they come together in just one bowl and are ready in 20 minutes!

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose, Vegetarian

Keyword coconut flour chocolate chip cookies

Prep Time 8

Cook Time 10

Total Time 18

Servings cookies

Calories 193kcal

Author Molly Thompson

Ingredients

1/2 cup nut butter (I used cashew butter)
1/4 cup coconut oil room temperature
1/2 cup coconut sugar
1 egg room temperature
1 egg yolk room temperature
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
1/2 teaspoon salt
1/3 cup coconut flour
1/2 cup dark chocolate chips or chopped dark chocolate
Flaky sea salt for topping optional

Standard – Metric

Instructions

Preheat oven to 350ºF and line a cookie sheet with parchment paper or a silpat mat. Set aside.
In a large bowl with a hand mixer or a stand mixer fitted with the paddle attachment, beat together the coconut oil, nut butter and coconut sugar until smooth. Add the egg, egg yolk and vanilla and mix until smooth, 1-2 minutes.
1/2 cup nut butter, 1/4 cup coconut oil, 1/2 cup coconut sugar, 1 egg, 1 egg yolk, 1 1/2 teaspoons vanilla extract
Add the baking soda, salt, and coconut flour to the wet ingredients and mix until incorporated. Stir in dark chocolate or chocolate chips.
1/2 teaspoon baking soda, 1/2 teaspoon salt, 1/3 cup coconut flour, 1/2 cup dark chocolate chips
Use a large tablespoon or cookie scoop and place cookie dough 2 inches apart on the prepared baking sheet. Top each cookie with extra chocolate chunks then sprinkle with flaky sea salt if desired. Bake for 8-10 minutes or until they turn golden brown.
Allow to cool for 5-7 minutes on the cookie sheet, then transfer to wire rack to cool completely. Top with more flaky sea salt if desired.

Video

Notes

Measure Coconut Flour Accurately: Coconut flour absorbs a lot of liquid, so leveling your measuring cup is key to achieving the right texture.

Room Temperature Eggs: This helps the ingredients combine more smoothly.

Don’t Overbake: Coconut flour cookies can dry out if overbaked. They should look slightly underdone when you take them out—they’ll firm up as they cool.

Add Extra Chocolate: For an indulgent touch, press extra chocolate chunks into the tops of the cookies before baking.

Nut-Free Option: If you are completely avoiding nuts, you can sub out the cashew butter for sunflower seed butter or tahini! Tahini (which has a stronger flavor).
Dark Chocolate. I love using Lily’s or Hu Kitchen dark chocolate bars and chopping them. Lily’s also makes great sugar-free chocolate chips.
Nut Butter. I like these best with creamy cashew butter, but I’ve also made them with almond butter and even tahini for a nut free option!
Keto option: swap coconut sugar for 1/4 cup Erythritol
Carbs in the low carb option: 8g
How to store: store in an air tight container for up to one week or in the freezer for up to 3 months.

Nutrition

Recipe by: Molly Thompson of What Molly Made | Photography by: Sierra Inn

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Instant Pot Pulled Pork (Fall-Apart Tender in 1 Hour)

Molly Thompson — Tue, 05 Nov 2024 13:00:00 +0000

If you want tender, fall-apart pulled pork without babysitting a smoker all day, this Instant Pot pulled pork deliversl. It’s juicy, deeply seasoned, and shreds effortlessly when cooked properly under pressure.

I use a balanced smoky dry rub and a short pressure cook time that breaks down connective tissue so the pork pulls apart easily. No dry, stringy meat. And definitely no bland flavor.

It’s the fastest way to get classic pulled pork texture on a busy weeknight!

You’ll love these Instant Pot Country Style Ribs and this recipe for Instant Pot Carnitas if you’re a fan of tender, fall-apart pork.

How Long to Cook Pulled Pork in the Instant Pot

Cook pork shoulder in the Instant Pot for 15 minutes per pound on high pressure.

For a 4-pound pork shoulder, that equals 60 minutes of pressure cook time, plus 8–10 minutes to come to pressure.

If the pork doesn’t shred easily with two forks, it needs more time. Add 5–10 additional minutes of pressure cooking.

Tender pulled pork is not about hitting 145°F. Pit experts recommend it needs to reach around 195–205°F internally so the connective tissue fully breaks down.

Using the Instant Pot means you can achieve that deliciously juicy, fall-apart-with-a-fork texture in a fraction of the time. You can make it into sandwiches piled high on a toasted bun with coleslaw or serve it in tacos, on top of salads, or as the protein for grain bowls.

Just like baked BBQ chicken thighs and crock pot bbq chicken, this recipe truly brings the BBQ experience to your table with less stress, less time, and tons of flavor.

Why this Instant Pot Pulled Pork Works

This recipe works because it balances three things:

1. Fat Content: Pork shoulder has enough fat to stay juicy under pressure.

2. Proper Cook Time: Pressure cooking long enough allows collagen to break down so the pork shreds instead of slices.

3. Searing First: Browning the meat creates deeper flavor before pressure cooking.

You get smoky, savory pulled pork that tastes like it cooked all day.

Want more Instant Pot recipes? Try Instant Pot country style ribs or crispy Instant Pot carnitas next.

Ingredients You Need

Brown Sugar: Adds a touch of caramelized sweetness.
Smoked Paprika: Brings in that smoky BBQ flavor.
Chili Powder, Cumin, Garlic Powder, Onion Powder: These add depth and warmth.
Ground Mustard & Dried Oregano: Mustard adds a tangy undertone; oregano gives herbal balance.
Salt, Black Pepper & Cayenne Pepper: Just a hint of heat.
Pork Shoulder (Pork Butt): This cut becomes incredibly tender under pressure.
Chicken Stock/Broth: Adds moisture to bring the Instant Pot to pressure and keeps the pork juicy.

If you’’re looking for a low sugar sauce option , use an unsweetened BBQ sauce like Primal Kitchen or stir some of the cooking liquid back in before adding sauce to keep flavor high without relying on sugar.

How to Make Instant Pot Pulled Pork

Step 1. Season the Pork. Cut the pork shoulder into large chunks and coat thoroughly in the spice rub. Press the seasoning into every surface so it adheres well.

Step 2. Sear for Flavor: Turn the Instant Pot to sauté and brown the pork in batches. This step builds depth and prevents the finished pork from tasting flat.

Step 3. Deglaze & Pressure Cook: Add chicken broth and scrape the bottom of the pot to prevent a burn warning. Return pork to the pot and cook on high pressure for 60 minutes.

Step 4. Quick Release & Shred: Quick release the pressure. Transfer pork to a sheet pan and shred with two forks. It should fall apart easily. If it resists shredding, return it to the Instant Pot and cook 5–10 more minutes.

Why Is My Pulled Pork Tough?

Pulled pork is usually tough because it has not cooked long enough. The first couple of times I tested this, that happened to me until I increased the cooke time!

Pork shoulder needs enough time to break down collagen. If it slices instead of shreds, it needs more pressure cook time.

Overcooked pork in the Instant Pot is rare. Undercooked is much more common!

How to Keep Pulled Pork Juicy

After shredding, stir some of the cooking liquid back into the meat before adding BBQ sauce.

This keeps the pork moist and flavorful, especially if you are meal prepping or reheating later.

Make it In the Slow Cooker

After seasoning and searing in a skillet, transfer everything to the slow cooker and cook on low for 8–10 hours until shreddable.

Serving Ideas

BBQ Sandwiches: Piled high on toasted buns with coleslaw.
Taco Night: Tucked into tacos with avocado crema.
Over Rice: for easy grain bowls like my beef taco bowls.
On a Salad: Added to salads for extra protein. It would be so good on this BBQ chicken salad with creamy jalapeno ranch.
Potatoes: on top of baked sweet potatoes, air fryer baked potatoes, or alongside rosemary roasted sweet potatoes.

This is one of those batch-cook proteins that turns into three different dinners during the week. That’s why I love it for busy family schedules.

Storage and Meal Prep

Store shredded pork in an airtight container in the fridge for up to 4 days.

Freeze in portions for up to 3 months. For best results, freeze with some of the cooking juices so it reheats tender and juicy.

Recipe FAQs

What is the best cut of meat for Instant Pot pulled pork?

Pork shoulder, also called pork butt, is best because it contains enough fat to stay tender under pressure cooking and shreds easily with a fork.

Can you overcook pulled pork in the Instant Pot?

It is difficult to overcook pork shoulder in the Instant Pot. If it is tough, it likely needs more cook time.

Do you quick release or natural release?

Quick release works well for this recipe. The pork stays tender and shreds easily.

Can I skip searing?

More Instant Pot Recipes

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Instant Pot Pulled Pork Recipe

This Instant Pot pulled pork uses pork shoulder, a smoky dry rub, and 60 minutes of pressure cooking to create tender, fall-apart shredded pork in a fraction of the traditional time. Perfect for BBQ sandwiches, tacos, meal prep, and freezer-friendly dinners!

Course Dinner

Cuisine American

Diet Gluten Free

Keyword BBQ, instant pot, pork butt

Prep Time 10

Cook Time 1

Total Time 1 10

Servings servings

Calories 531kcal

Author Molly Thompson

Ingredients

2 tablespoons brown sugar or coconut sugar
1 Tablespoon smoked paprika
3 teaspoons salt
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon cumin
1 teaspoon ground mustard
1 teaspoon oregano
1/2 teaspoon black pepper
Cayenne pepper to taste, optional
4 lb boneless pork shoulder (pork butt)
2 Tablespoons olive oil
1 cup chicken broth
BBQ sauce to taste (I like Primal Kitchen's unsweetened BBQ sauce)
For sandwiches: buns, coleslaw, and pickles

Instructions

Mix the dry rub: Mix all of the rub spices together in a medium bowl and set aside. Trim excess fat off of the pork shoulder then cut it into 3-4 inch large chunks.
2 tablespoons brown sugar, 1 Tablespoon smoked paprika, 3 teaspoons salt, 2 teaspoons chili powder, 1 teaspoon garlic powder, 1 teaspoon onion powder, 1 teaspoon cumin, 1 teaspoon ground mustard, 1 teaspoon oregano, 1/2 teaspoon black pepper, Cayenne pepper
Season the pork: Coat the pork shoulder thoroughly in the spices, using your hands to rub it in until it turns a deep red color.
4 lb boneless pork shoulder
Sear for flavor: Turn a 6qt instant pot to the saute setting and add the olive oil. Allow to heat for a few minutes until it shimmers. Once it’s hot, work in two batches to sear each side of the pork, about 2 minutes per side.
2 Tablespoons olive oil
Pressure cook: Cancel the saute, remove the pork to a plate and add the chicken stock. Use a wooden spoon to scrape any brown bits off the bottom of the pan. Add the pork back to the instant pot (it’s ok if they overlap then close the lid and make sure the vent is set to the sealing position. Pressure cook on high for 1 hour. It will take about 8-10 minutes for it to come to pressure.
1 cup chicken broth
Quick release: When the time is up, quick release the pressure. To do this, use a wooden spoon to open the vent and release the steam. You can cover the vent with a kitchen towel to quiet the noise and reduce the amount of steam.
Shred: Carefully open the lid and check the internal temperature. For shreddable pulled pork, the internal temperature should reach approximately 195–205°F so the connective tissue fully breaks down. If the pork does not shred easily, return it to pressure for 5–10 more minutes. Use tongs to remove the pulled pork to a baking sheet. The internal temperature of the pork shoulder should be 145°F. Stir with your favorite BBQ sauce and serve.

Video

Notes

Slow Cooker: follow the instructions to dry rub the pork then sear it in a large skillet on the stove. Instead of the Instant Pot, add everything to the slow cooker and cook on low for 8-10 hours. Shred and mix with your favorite BBQ sauce.

Storage: Store shredded pork in an airtight container in the fridge for up to 4 days.

Meal Prep Tip: Stir some of the cooking liquid back into the shredded pork before storing to keep it moist when reheated.

Freezer Tip: Freeze in airtight containers for up to 3 months with a few tablespoons of cooking juices for best texture after thawing.

Nutritional values do not include BBQ sauce

Nutrition

The post Instant Pot Pulled Pork (Fall-Apart Tender in 1 Hour) appeared first on What Molly Made.