Dairy Free Recipes Archives | What Molly Made

Viral Lazy Kebab Rolls

Molly Thompson — Thu, 26 Mar 2026 17:18:48 +0000

This is one of those recipes I kept seeing everywhere and finally had to try. And it completely lived up to the hype.

You press the ground meat onto a tortilla, roll it up, slice it into spirals, and thread it onto skewers.

They come out with golden edges, juicy centers, and those layered pinwheels that look way more impressive than the effort it takes.

And once you make them, you definitely get why the internet latched onto it.

What Are Viral Kebab Rolls (and Why Is Everyone Making Them?)

Viral kebab rolls are a shortcut version of traditional kebabs that started trending because they’re easier, faster, and look super fun and impressive (because they are)

Instead of shaping meat onto skewers, you:

Press the meat onto a tortilla
Roll it up
Slice it into pinwheels
Then skewer and bake

The result is:

Evenly cooked meat
More surface area for crispy edges on every piece
A handheld, shareable version of kebabs

I’ve made my own version of several viral recipes, including the feta eggs, cottage cheese queso, and the la scala chopped salad. They’re all worth the hype!

Why This Viral Technique Works So Well

It’s not just a trend. There’s a reason this method works.

Pressing the meat thin onto the tortilla means it cooks quickly and evenly, so you don’t end up with dry edges and undercooked centers.

Then when you slice and skewer it, you create more surface area, which gives you those golden, slightly crispy edges all the way around.

It’s easier than traditional kebabs, and the texture is top tier.

Ingredients You Need (and Easy Swaps)

This is part of why it’s so popular. The ingredient list is simple and flexible.

For the kebab rolls

Ground chicken: ground turkey or ground beef also works.
Spices: Paprika, Garlic powder, and Kosher salt
Hot honey for drizzling
Burrito-sized tortillas

For the tzatziki

Plain Greek yogurt
Shredded dill pickles (or cucumber for a more classic version)
Fresh dill
Garlic
Lemon juice
Salt

If you like these flavors, you’d also love these sheet pan chicken gyros and easy greek chicken meatballs.

How to Make Viral Lazy Kebab Rolls

Step 1. Season the chicken: Add the cubed chicken to a large baking dish. Drizzle with olive oil and toss with Italian seasoning, lemon zest, grated garlic, kosher salt, black pepper, and cornstarch until evenly coated.

Step 2. Press onto tortillas: Divide the mixture and press it into a thin, even layer across each tortilla. Use parchment on top if needed. Thin is key here.

Step 3. Roll tightly: Roll each tortilla into a tight log so the layers stay intact.

Step 4. Slice into pinwheels: Cut into thick rounds, about 1–1½ inches. You should see those spiral layers.

Step 5. Skewer the rolls: Thread the pieces onto skewers, going through the center so the spiral faces outward. This keeps them from unwrapping and helps them cook evenly.

Step 6. Bake until golden: Bake at 400°F for about 20 minutes, until the edges are golden and slightly crisp and the centers are fully cooked.

I’ve tested a lot of viral recipes, and this is one that will make our regular rotation!

The Pickle Tzatziki That Makes This

This sauce is what takes it from good to “wait…wow.” It’s creamy, tangy, a little garlicky, and the pickles add that sharp bite that balances everything out.

Just stir all of the ingredients together and let it sit while the kebabs bake so the flavors come together.

If you’re into sauces like this, you’ll love these chicken and feta burgers or balsamic flank steak with feta sauce.

Tips for Juicy, Crispy Kebab Rolls Every Time

Press the meat thin
This is the biggest thing. Thick layers won’t cook evenly.

Use parchment to help spread
It keeps things even and way less messy.

Skewer after slicing
This is the trick. It keeps everything intact and gives you those golden edges on every piece.

Look for visual cues

Light golden edges
Slight crisp on the tortilla
Centers that look just set

Let them rest briefly
They’ll hold together better and stay juicy.

How to Serve These

These are one of those meals that work for a lot of situations:

Serve on skewers for an easy dinner
Slice smaller for an appetizer or party food
Pair with something fresh like cucumber tomato avocado salad or brussel sprout caesar salad.

My kids love these because they feel fun, and I love them because they’re actually easy.

Storage and Reheating

Store leftovers in an airtight container in the fridge for up to 3 days.

To reheat:

Microwave = softer, but still good

Oven or air fryer = best texture

FAQs

Is this the viral tortilla kebab recipe?

Yes, this is a version of the viral tortilla kebab method where you press meat onto a tortilla, roll, slice, and skewer before baking, with added flavor from hot honey and pickle tzatziki.

Can I use ground turkey or beef?

Yes. Turkey works great. Beef will be richer and may release more fat, so use a leaner ratio.

Do I have to use skewers?

They help hold the shape and give you even cooking, but you can bake them without if needed. I usually soak my skewers before baking/grilling, but tested these without and they worked great.

Can I make these ahead?

Yes. You can roll and slice them ahead, then skewer and bake when ready.

More Ground Chicken Recipes

Lazy Kebab Rolls

These viral lazy kebab rolls are made by pressing seasoned ground chicken onto tortillas, rolling, slicing into pinwheels, and skewering before baking until golden. They’re juicy on the inside, slightly crispy on the edges, and finished with hot honey and a creamy dill pickle tzatziki for the perfect balance.

Course Appetizer, Dinner

Cuisine American

Diet Diabetic

Keyword 30 minute meal, ground chicken, high protein

Prep Time 10

Cook Time 20

Total Time 30

Servings people

Calories 367kcal

Author Molly Thompson

Ingredients

Kebab Rolls

1 lb ground chicken
1 teaspoon smoked paprika
1 teaspoon kosher salt
1 teaspoon garlic powder
2 Tablespoons hot honey plus more for drizzling
6 tortillas gluten free if needed

Pickle Tzatziki

1 cup plain Greek yogurt
1/3 cup shredded dill pickles about 3 pickles or cucumber
1/4 cup chopped fresh dill
1 clove garlic minced or grated
1 Tablespoon lemon juice
1/2 teaspoon kosher salt

Instructions

Mix the chicken: In a large bowl, combine the ground chicken, paprika, garlic powder, salt, and hot honey. Mix until evenly combined.
1 lb ground chicken, 1 teaspoon smoked paprika, 1 teaspoon kosher salt, 1 teaspoon garlic powder, 2 Tablespoons hot honey
Press onto tortillas: Divide the mixture evenly between the tortillas. Press into a thin, even layer across each tortilla. Place parchment on top if needed to help spread it out.
6 tortillas
Roll tightly: Roll each tortilla into a tight log so the layers stay intact.
Slice into pinwheels: Cut into 1–1½ inch rounds. You should see spiral layers.
Skewer the rolls: Thread the pieces onto skewers, going through the center so the spiral faces outward. This keeps them secure and helps them cook evenly.
Bake: Arrange on a baking sheet and bake at 400°F for 20 minutes, until the edges are golden and the centers are fully cooked.
Make the tzatziki: While they bake, shred the pickle in a bowl and press the moisture out with paper towels. Mix it together with the Greek yogurt, dill, garlic, lemon juice, and salt. Taste and adjust salt or lemon as needed. Chill until ready to serve.
1 cup plain Greek yogurt, 1/3 cup shredded dill pickles
Finish and serve: Sprinkle the kebabs with a little extra salt and drizzle with hot honey. Serve warm with pickle tzatziki for dipping.

Notes

Lower Carb: Use Hero Tortillas that are higher in protein and fiber and lower in carbs.

Gluten-free or grain-free: swap the tortilla for a gluten-free version or use Siete tortillas for grain-free.

Nutrition

The post Viral Lazy Kebab Rolls appeared first on What Molly Made.

Korean Beef Bowls

Molly Thompson — Fri, 13 Mar 2026 17:09:34 +0000

If you want a fast dinner that tastes like takeout but is made with simple pantry ingredients, these Korean beef bowls are it.

Savory ground beef simmers in a glossy sweet-savory Korean-style sauce made with soy sauce, sesame oil, garlic, and ginger. It gets spooned over warm rice and finished with crunchy cucumbers, carrots, sesame seeds, and green onions.

The whole thing comes together in about 20 minutes, making it one of those dinners you can pull off even on the busiest nights.

The best part? The sauce thickens right in the skillet so it coats every bite of beef instead of pooling at the bottom of the bowl.

If you love quick dinners like this, try ground beef taco bowls or simple ground beef stir fry next.

What Makes These Saucy Korean Beef Bowls So Good

The goal here is maximum flavor with minimal work.

Instead of marinating meat or using specialty ingredients, the sauce builds flavor quickly with a few key pantry staples.

A few things that make this version work especially well:

Fresh garlic and ginger bloom in the pan first so the flavor actually penetrates the beef.
Maple syrup or brown sugar balances the salty soy sauce.
Sesame oil at the end gives the dish that unmistakable Korean-style aroma.
Quick pickled veggies add brightness and crunch so the bowl doesn’t feel heavy.

It hits that perfect balance of savory, sweet, tangy, and fresh.

If you love bold flavor bowls like this, my honey garlic chicken bowls and ground turkey teriyaki rice bowls make our weekly rotation often.

Ingredients That Make the Sauce Taste Like Takeout

The sauce is the heart of this recipe. It’s simple, but the ratios matter.

Soy sauce or tamari: Adds deep savory flavor. Tamari keeps the recipe gluten-free.
Maple syrup or brown sugar: Balances the saltiness and helps the sauce caramelize slightly on the beef.
Rice vinegar Adds brightness so the sauce doesn’t taste flat.
Sesame oil: This is what makes the dish smell like Korean takeout the moment it hits the pan.
Gochujang or sriracha (optional): Adds mild heat and depth if you like a little spice.
Cornstarch: This thickens the sauce so it clings to the beef instead of sitting watery in the bowl.

Quick Pickled Veggies (The Trick That Makes These Bowls Better)

Before you start cooking, toss the carrots and cucumbers in a bowl with a splash of rice vinegar, sugar, and a pinch of salt.

Let them sit while everything cooks.

In about 10 minutes they turn slightly tangy and crisp, which balances the richness of the beef. It’s a tiny step that makes the bowls feel restaurant-quality instead of heavy.

If you like adding fresh crunch to dinners like this, try my cucumber tomato avocado salad too!

How to Make Korean Beef Bowls

Step 1. Cook the beef: Cook the green onions, garlic and ginger. Add the ground beef and salt. Cook, breaking it up, until browned and cooked through, about 5–6 minutes. Drain excess grease if needed. Tip: Leave about 1 tablespoon of fat in the pan for flavor.

Step 2. Make the sauce: Whisk together soy sauce, maple syrup, rice vinegar, sesame oil, gochujang (if using), and cornstarch.

Step 3. Simmer the beef. Pour the sauce into the skillet and simmer for 2–3 minutes until thick and glossy, stirring to coat the beef.

Step 4. Assemble the bowls: Add cooked rice then top with beef and pickled veggies. Finish with sesame seeds and green onion. I like to deconstruct the bowls for my kid’s plates!

Tips for Flavorful Korean Ground Beef

Use fresh garlic and ginger: They make a huge difference compared to powders.
Don’t skip the sesame oil: Add it to the sauce — it creates that authentic Korean aroma.
Let the sauce simmer long enough: It should look glossy and slightly thick before serving.
Break the beef into small crumbles: Smaller pieces soak up more sauce.

For another dinner with bold, saucy flavor, try sweet and spicy pork lettuce wraps.

Variations That Work

These bowls are really flexible depending on what you have in the fridge.

Add broccoli: Stir in roasted or sautéed broccoli for a veggie boost.

Make sticky rice: Swap minute rice for short-grain rice for a slightly stickier texture. I love this microwave sticky rice.

Use ground turkey: Works great for a lighter option.

Make it spicy: Add extra gochujang or finish with some chili crisp.

Love adaptable dinners like this? Cava harissa bowls make perfect meal prep or deconstructed kid dinners.

How to Store and Reheat Korean Beef Bowls

These bowls are great for meal prep! I just think ground protein reheats the best as leftovers.

To meal prep: Store the beef, rice, and veggies separately if possible. The beef keeps well for 4 days in the refrigerator.

Reheat the beef in the microwave or in a skillet over medium heat with a splash of water to loosen the sauce.

Then assemble fresh bowls with rice and toppings.

What to Serve With Korean Beef Bowls

They’re a full meal on their own, but if you want to round out dinner you could add:

Simple Asian cucumber salad
Roasted broccoli side dish
Easy coconut rice

FAQs

Can I make Korean beef bowls ahead of time?

Yes. The beef reheats very well and actually gets even more flavorful the next day.

Is gochujang required?

No. It adds depth and mild heat but the bowls are still delicious without it.

Can I freeze Korean beef?

Yes. Freeze the cooked beef for up to 2 months. Thaw overnight and reheat in a skillet.

Korean Beef Bowl

These Korean beef bowls are a fast 20-minute dinner made with savory ground beef, garlic, ginger, and a sweet-savory Korean-style sauce. Served over rice with crunchy cucumbers and carrots, they’re the perfect balance of bold flavor and fresh texture. Easy enough for weeknights but satisfying like takeout.

Course Dinner

Cuisine Asian, korean

Diet Low Lactose

Keyword dairy free dinner, weeknight dinner

Prep Time 5

Cook Time 15

Total Time 20

Servings bowls

Calories 558kcal

Author Molly Thompson

Ingredients

Pickled Veggies

2 cups Shredded carrots
3-4 mini cucumbers thinly sliced
1/3 cup rice vinegar
1 Tablespoon honey
1 teaspoon kosher salt

Korean Beef Bowls

1 1/4 cups dry minute rice white or brown
1 Tablespoons olive oil
1 bunch green onion sliced, whites and greens separated
2 teaspoons fresh grated ginger
3 cloves garlic minced
1 lb ground beef I used 90/10
1 teaspoon kosher salt
1/2 cup low-sodium soy sauce or tamari
3 Tablespoons maple syrup or brown sugar
2 Tablespoons rice vinegar
1 Tablespoon sesame oil
1-2 teaspoons gochujang or sriracha optional, more to taste
1 Tablespoon cornstarch

Instructions

Pickle the vegetables. Whisk the vinegar, honey, and salt in a bowl. Add the cucumber and carrots and stir to coat. Let it sit while you make the rest of the dish.
2 cups Shredded carrots, 3-4 mini cucumbers, 1/3 cup rice vinegar, 1 Tablespoon honey, 1 teaspoon kosher salt
Cook the rice: Cook the minute rice according to the package instructions.
1 1/4 cups dry minute rice
Cook the garlic and ginger: Heat the olive oil over medium heat. Add the onion whites, garlic and ginger and cook for 30–60 seconds, stirring constantly, until fragrant. Don’t let it brown, this step builds flavor without bitterness.
1 Tablespoons olive oil, 2 teaspoons fresh grated ginger, 3 cloves garlic, 1 bunch green onion
Brown the ground beef: Add the ground beef and sprinkle with salt. Cook, breaking it up, until browned and just cooked through. Drain excess grease if needed, leaving about 1 Tablespoon in the pan.
1 lb ground beef, 1 teaspoon kosher salt
Simmer the sauce: In a small bowl, whisk together the soy sauce, maple syrup, rice vinegar, sesame oil, gochujang (if using), and cornstarch. Pour the sauce into the skillet and with the beef and simmer for 2–3 minutes, until thickened and coating the ground beef.
1/2 cup low-sodium soy sauce, 3 Tablespoons maple syrup, 2 Tablespoons rice vinegar, 1 Tablespoon sesame oil, 1-2 teaspoons gochujang or sriracha, 1 Tablespoon cornstarch
Assemble the bowls: Divide rice between bowls, top with Korean ground beef and pickled veggies. Garnish with sesame seeds and green onions if desired.

Notes

Sticky rice: I used microwave sticky rice because its so good and that’s what I had time for. I like Bibigo microwave sticky rice. You can get it an many major grocery stores.

Less sweet: I found 2-3 Tablespoons of maple best to balance the sauce, but you can start with 1 Tablespoon and taste it before you pour it in with the beef.

Nutrition

The post Korean Beef Bowls 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.

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.

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.

Overnight Steel Cut Oats (Quick Make-Ahead Recipe)

Molly Thompson — Thu, 28 Aug 2025 17:38:21 +0000

Why You’ll Dream About these Overnight Steel Cut Oats

The first time I made these steel cut overnight oats I toasted the oats just long enough to smell that nutty scent, and by morning they were so much softer than I expected.

I love that the oats continue to mellow in the fridge, making mornings effortless (and delicious). These jars let me balance protein, fiber, and fats with simple additions and toppings like fruit and nut butter.

Why you’ll love them too:

Starts with a toasty, nutty aroma that turns creamy overnight.
1:2 liquid ratio keeps texture balanced, never mushy.
High‑fiber breakfast that keeps you full and energized.
Totally customizable and portable for busy mornings.

Love oats for breakfast? Try blended overnight oats, strawberry cheesecake overnight oats, or blueberry baked oatmeal next.

What’s the Difference Between Steel Cut Oats and Rolled Oats?

If you’ve only made traditional overnight oats with rolled oats like these pumpkin overnight oats or blueberry overnight oats, you may notice a big difference in texture.

Rolled oats (old-fashioned oats) are whole oats that have been steamed and pressed. They absorb liquid quickly and soften into a creamy (almost pudding-like) texture when soaked overnight.
Steel cut oats are the inner kernels of whole oats that have been cut down into 2 or 3 pieces using a steel blade (hence the name). This leaves them chewier and nuttier (never mushy). Because they’re less processed, they take longer to soak.

Steel cut oats offer several benefits because they’re high fiber, low glycemic, and naturally gluten-free.

TLDR: rolled oats = creamier; steel cut oats = chewier, nuttier, and more filling (thanks to fiber).

Ingredients You’ll Need

Butter or coconut oil: to enhance the flavor of the oats and help break down the tougher outside of the oats.
Steel cut oats: whole‑grain, minimally processed, chewy, and high fiber!
Water and/or milk: use a blend of water and milk for creamier oats.
Flavor boost: 1 tsp kosher salt or vanilla.
Mix-ins: protein powder, dried fruit, nut butter etc.
Optional toppings: chia or flax seeds, fresh fruit (berries, banana or apple), nut butter, cinnamon, maple syrup, or dried fruit

Jump to Full Recipe

How to Make Creamy Make-Ahead Steel Cut Oats

Toast the oats: In a medium saucepan over medium heat, melt the butter or coconut oil. Add the steel cut oats and toast, stirring, until the aroma is toasty and nutty.

Boil and simmer: Add liquid and salt, bring to a boil. Cover and simmer for 1 minute, then remove from heat to let oats start absorbing liquid. This helps to get the breakdown of the oats started for softer oats.

Divide and chill: Spoon oats into jars (4–5), cover, and refrigerate overnight—8 to 12 hours lets oats absorb all liquid and soften fully.

Serve chilled or warm: For cold overnight steel cut oats oats, enjoy from the fridge. To warm, heat in the microwave for 1-2 minutes with a splash of milk.

Tested Tips and Tricks

Don’t skip toasting and simmering the oats. This enhances the nutty flavor and speeds up the softening.
Soak together or separately. I tried both methods and they’re nearly identical. Soaking together ensures consistency but separate jars makes them easy to grab-and-go.
Know what texture to expect. We’ve covered this, but it’s important to note that steel cut oats will have more chew.

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Overnight Steel Cut Oats

This hearty batch of overnight steel cut oats starts with lightly toasted oats soaked in a 1:2 oats‑to‑liquid ratio and refrigerated for 8–12 hours. They make mornings simple, so you can wake up to a creamy, fiber‑packed breakfast all week. Enjoy them chilled or quickly warm and top any way you like! They're the perfect healthy, customizable breakfasts.

Course Breakfast

Cuisine American

Diet Low Calorie

Keyword breakfast, healthy breakfast, meal prep breakfast, oatmeal, quick breakfast

Prep Time 10

Chill Time 8

Total Time 8 10

Servings

Calories 179kcal

Author Molly Thompson

Ingredients

1 Tablespoon unsalted butter or coconut oil
1 cup steel cut oats
2 cups water or equal parts water and milk for creamier oats
1 teaspoon kosher salt
Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit

Instructions

Toast oats (1-2 min): Melt the butter in a medium saucepan over medium heat. Add the steel cut oats and salt, toast for 1-2 minutes, until slightly nutty.
1 Tablespoon unsalted butter, 1 cup steel cut oats, 2 cups water, 1 teaspoon kosher salt
Boil and simmer (2 min): Pour in the water (or milk) and bring to a boil over high heat. Reduce to low, cover, and simmer for 1 minute then remove from the heat and cool slightly.
Soak (8-12 hrs): Divide into 4 jars or transfer to one big bowl. Cover and refrigerate for 8-12 hour, until the oats absorb all of the liquid and are softened and creamy. They should still have some chew to them.
Serve: To serve chilled, stir, add splash of milk, and top as desired. For warm oats, stir in a splash of milk and microwave for 1-2 minutes. Top and enjoy!
Optional toppings: chia seeds, flax seed, banana, berries, apples, nut butter, cinnamon, maple syrup, or dried fruit

Notes

High-Protein Overnight Steel Cut Oats: I highly recommend adding 2-3 scoops of protein to this mix to balance out the macronutrients to keep you full! I love this vanilla protein powder or this flavorless protein powder. Add an extra 2 Tbsp of milk for every scoop of protein.

Toppings to balance blood sugar: add some chia seeds and raspberries to boost the fiber even more and finish with a dollop of nut butter for healthy fats. That’s my favorite way to serve them!

Storage. Keep in the fridge in an airtight for up to 5 days.

Consistency tip. Steel cut oats have a chewier and firmer texture than typical rolled oats, so keep that in mind! For this recipe, a shorter soak = firmer and chewier texture, while a longer soak yields a creamier texture.

Nutrition

FAQs

Why toast and simmer the oats?

Toasting enhances the nutty flavor and simmering accelerates the softening processes (recommended because steel cut oats are firmer and chewier than rolled oats).

Will they get slimy?

Using the right ratio of 1:2 oats to liquid makes sure they’re not slimy or mushy. Steel cut oats tend to be chewier anyway, so they’re hardly ever slimy.

Can I divide before soaking?

You can soak them in one big bowl or divide them into meal prep jars then soak. I’ve tried both and there isn’t much of a difference.

How long do they last in the fridge?

They stay fresh and delicious in an airtight container for up to 5 days. Day 1 they’ll be slightly firmer, and by day 5 they’re ultra-creamy.

Can I eat them cold?

Absolutely—cold oats stay creamy with a splash of milk and are perfect for grab-and-go mornings. You can zap them in the microwave with a splash of milk too if you want them warm and cozy.

The post Overnight Steel Cut Oats (Quick Make-Ahead Recipe) appeared first on What Molly Made.

Strawberry Shortcake Ice Cream Bars

Molly Thompson — Tue, 01 Jul 2025 15:33:25 +0000

Why You’ll Love These Strawberry Shortcake Ice Cream Bars (Better than the Original!)

A nostalgic treat that tastes like your childhood favorite
Made with real strawberries and natural sweeteners
Freezer-friendly and perfect for summer
Easy to make with just a blender and popsicle mold
Optionally gluten- and dairy-free depending on ingredients

Love frozen treats? Try healthy strawberry popsicles or naturally sweet blueberry popsicles next!

Ingredients You’ll Need

Here’s what you’ll need to whip up these creamy, nostalgic ice cream bars:

Full-fat coconut milk or heavy cream: for a rich, creamy base made.
Favorite vanilla yogurt: regular or plant-based both work!
Maple syrup: for a natural sweetener (or honey).
Strawberry jam and freeze dried strawberries: for that signature berry swirl and crunchy coating
Vanilla sandwich cookies: like Golden Oreos or a gluten-free option (like Catalina Crunch) to mimic that classic shortcake crunch

Jump to Recipe for Exact Measurements

How to Make Strawberry Shortcake Ice Cream Bars

Make the Base: Blend coconut milk, Greek yogurt, and maple syrup until smooth. Pour ⅔ of the mixture into the popsicle molds so they’re just over halfway full.

Blend the Strawberry Center: To the remaining ⅓ in the blender, add strawberry jam and ¼ cup freeze-dried strawberries. Blend until smooth and pink.

Fill and Freeze: Pour the pink strawberry mix on top of the white mixture. Use a popsicle stick to swirl and press the pink down into the vanilla layer. Freeze for at least 4 hours.

Make the Crumble Coating: Pulse sandwich cookies in a food processor to fine crumbs. Add the remaining freeze-dried strawberries and pulse to combine.

Coat the Bars: Let bars soften for 1–2 minutes out of the freezer. Roll/press each one into the strawberry shortcake crumble. Serve immediately or freeze for another 10–15 minutes to set.

Strawberry Shortcake Ice Cream Bars

These homemade strawberry shortcake ice cream bars are creamy, nostalgic, and bursting with strawberry flavor. Made with Greek yogurt or coconut milk, strawberry jam, and a golden cookie crumble, they’re a healthier take on the classic Good Humor favorite—and just as delicious.

Course Dessert

Cuisine American

Diet Gluten Free, Low Lactose

Keyword copycat recipe, frozen treat, healthy snack, quick dessert, summer treat

Prep Time 20

Freeze Time 4

Total Time 4 20

Servings ice cream bars

Calories 211kcal

Author Molly Thompson

Ingredients

1 2/3 cup (1 can) full-fat coconut milk or heavy cream
1 1/2 cups vanilla Greek yogurt or plant based yogurt
2 Tablespoons maple syrup
2 Tablespoons strawberry jam
1 1/4 cups freeze dried strawberries divided
8 vanilla sandwich cookies I used Catalina Crunch (Golden Oreos work)

Instructions

Make the Yogurt Layer (3 min): Add the coconut milk (or heavy cream), yogurt, and maple syrup to a blender. Blend until smooth. Pour 2/3 of the mixture into popsicle molds, filling them just over halfway full.
1 2/3 cup (1 can) full-fat coconut milk, 1 1/2 cups vanilla Greek yogurt, 2 Tablespoons maple syrup
Make Strawberry Layer (2 min): To the remaining mixture add the strawberry jam and 1/4 cup freeze dried strawberries. Blend until smooth and the mixture is a bright pink color.
2 Tablespoons strawberry jam, 1 1/4 cups freeze dried strawberries
Fill the Molds (2 min): Pour the strawberry mixture on top of the vanilla layer in the popsicle molds until they're all the way full. Use a popsicle stick to press the strawberry mixture into the vanilla as best you can.
Freeze (4 hrs): Insert the popsicle sticks to the center of each ice cream bar and freeze for at least 4 hours, ideally overnight.
Make the Cookie Coating (3 min): Pulse the cookies in a food processor until small crumbs form. Add the remaining cup of dried strawberries and pulse to combine. Pour it onto a large flat plat.
8 vanilla sandwich cookies
Coat the Bars (5 min): Remove the bars from the molds. Run under hot water to loosen them if needed. Let them soften slightly, 1-2 minutes to make it easier for the coating to stick. Roll or press each bar into the cheesecake crumb coating pressing down firmly on each side..
Serve: Enjoy right away or freeze on a parchment lined baking sheet for 10-15 minutes to ensure the coating sets.

Nutrition

Tips and Variations

Use gluten-free sandwich cookies (I like Catalina Crunch cookies) for an allergy-friendly treat
Swap maple syrup with honey, granulated sugar, or agave if preferred
Add a dash of vanilla extract for an extra flavor boost

FAQs

Can I make these dairy-free?

Yes! Use a plant-based yogurt and coconut milk instead of heavy cream.

What’s the best way to get the bars out of the mold?

Run the mold under warm water for 10–15 seconds to loosen.

More Strawberry Desserts

Gluten-free angel food cake with strawberry compote
Dairy-free strawberry shortcake
Strawberry pop tart cookies
Fruit salsa with cinnamon chips

The post Strawberry Shortcake Ice Cream Bars appeared first on What Molly Made.