PCOS Recipes | 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.

Protein Coffee (Proffee)

Molly Thompson — Tue, 07 Oct 2025 18:23:13 +0000

Why You’ll Love this Protein Coffee Recipe

While I’m a sucker for a high-protein breakfast recipe like a protein breakfast sandwich or protein pancake bowl, sometimes I just don’t have the time to plan ahead.

Enter this protein coffee! It’s so popular on social media for good reason. I started making it on busy mornings because I wanted something to balance out my coffee when I’m on the go or don’t have an appetite. I aim for at least 25g of protein first thing, and this recipe makes it easy.

Top recipe benefits:

Quick (5 minutes or less)
Keeps you full with 20–25g protein
Creamy like a latte, but lighter
Easy to customize with powders, syrups, or milk of choice
Works iced or hot!

It’s creamy, flavorful, and doesn’t leave me with that jittery empty-stomach coffee crash!

Tested Tips Before You Start…

Use a protein drink that you really enjoy the flavors of because it really comes through! I love Fairlife core power protein drinks.
Use a very large glass or tumbler to fit the whole thing! Or mix it in a large mason jar and do two separate servings (you’ll feel like you’re enjoying 2 coffees!).
Blend milk with your favorite vanilla protein powder if you don’t have a protein drink on hand.

Ingredients You’ll Need

Espresso (2 ounces): Strong coffee base that balances the protein shake’s sweetness.
Vanilla protein shake: Any ready-to-drink shake works. Choose one with at least 20g protein. I like Fairlife Core Power, but you could do Oikos or OWYN for a dairy-free option.
Ice: Makes it cold and refreshing!

Protein powder option: blend vanilla protein powder with milk then add the espresso.

Jump to Recipe

How to Make Protein Coffee (Proffee)

You only need two ingredients and 5 minutes to pull off a quick morning coffee with protein! For a fun twist, add the pumpkin cream from this pumpkin cream cold brew or sweet cream cold foam to the top!

Step 1. Brew espresso: Pull two shots of espresso using your machine or a stovetop moka pot.

Step 2. Pour milk over ice: Fill a tall glass with ice and the protein drink.

Step 3. Stir and enjoy: Pour espresso into the glass and stir to combine.

Can I Use Cold Brew Instead of Espresso?

Yes, you can use cold brew or very strong brewed coffe instead of espresso if you don’t have an espresso maker. Use ½ cup strong cold brew (homemade or store bought) in place of the espresso.

Recipe Variations & Swaps

Mocha protein coffee: add 1 teaspoon cocoa powder or use a chocolate protein dirnk.
Pumpkin spice: stir in pumpkin pie spice, use pumpkin protein powder, or homemade pumpkin syrup from this iced pumpkin spice latte.
Caramel latte style: add the caramel syrup from this iced caramel latte.
Dairy-free: use a plant-based protein shake (OWYN is a popular choice on TikTok). You could also blend plant-based protein powder with dairy-free milk.
Hot version: warm the milk (ideally with a frother) and pour it over the espresso.

More Healthy Coffee Drinks

Protein Coffee (Proffee)

This protein coffee recipe (proffee) blends bold espresso with a vanilla protein shake for a creamy, energizing breakfast drink. It delivers caffeine and over 25 grams of protein in minutes for the perfect way to stay full and focused all morning. See recipe notes for an option to use protein powder instead!

Course Drink

Cuisine American

Diet Gluten Free

Keyword high protein, iced coffee

Prep Time 5

Cook Time 0

Total Time 5

Servings coffee

Calories 170kcal

Author Molly Thompson

Ingredients

2 ounces espresso (2 shots/double espresso)
1 (14oz) vanilla protein shake I used Fairlife Core Power

Instructions

Brew espresso (2 min): Brew 2 ounces of espresso and add it to a glass.
2 ounces espresso
Combine (2 min): Pour the protein shake into the glass with the espresso and stir to combine. Fill with ice and enjoy.
1 (14oz) vanilla protein shake

Notes

Protein Powder Option (clean and customizable): 2 shots espresso, 6-8 ounces milk, 1 scoop vanilla protein powder (I like Be Well by Kelly), simple syrup/maple syrup to taste.

Hot version: Warm the protein drink (ideally in a milk frother), then pour it over the shot of espresso.

Make ahead: Mix the espresso and shake then store in fridge up to 2 days. Serve over ice!

Substitutions: Use flavored protein shakes (like chocolate) or add in your favorite coffee syrup (though this could become too sweet so be careful!).

Nutrition

Recipe FAQs

How much protein is in this?

Most shakes add 20–25g protein per serving, so you get your morning boost in one drink.

Can I make this ahead?

Definitely! Shake together espresso and protein shake and refrigerate for up to 3 days. Just pour over ice when you’re ready to drink!

The post Protein Coffee (Proffee) appeared first on What Molly Made.

Baked Turkey Meatballs

Molly Thompson — Wed, 24 Sep 2025 20:32:55 +0000

The Best Baked Turkey Meatballs

I started making my meatballs with a milk and breadcrumb mixture years ago and I’ll never go back. They stay tender even when you reheat them, making them perfect for meal-prep or freezer dinners.

They may be simple and easy, but these meatballs pack in so much flavor and comfort! They’re a healthier version of classic meatballs (lower in calories).

Recipe Highlights:

Leaner but still satisfying: a healthier alternative to beef meatballs.
Simple ingredients: pantry staples you probably already have!
Juicy texture: follow my tips and you’ll never have dry turkey.
Freezer-friendly and make-ahead friendly: they reheat so well!
Versatile: serve over pasta, in wraps, on subs, in power bowls, or with your favorite vegetable side dish.

Love homemade meatballs? Try firecracker meatballs, air fryer meatballs, or greek chicken meatballs next.

Tested Tips Before You Start

Don’t skip soaking the breadcrumbs: Letting them absorb milk (aka a panade) helps internal moisture.
Don’t over work the meatball mixture: this can create tough meatballs. Mix until just combined.
Wet your hands while you shape the meatballs: the water prevents them from sticking.
Uniform size = even cooking: Do your best to roll the meatballs the same size so they all cook evenly at the same rate.
Cook them on the top rack: position the oven rack before you preheat it so the meatballs get a golden brown top.
Use a meat thermometer: Overcooked turkey means dry turkey. For best results, pull the meatballs out of the oven at 160°F (they’ll rise to ~165°F while resting).

Ingredients You’ll Need

Breadcrumbs: Absorb moisture and binds the ingredients! Use gluten-free if needed (I like Aelia’s gluten-free breadcrumbs).
Milk: Hydrates the breadcrumbs and keeps meatballs tender
Ground turkey: I prefer 93% lean for a bit of fat.
Shallot + garlic: mince it small or grate it.
Parmesan cheese: Adds richness and helps with binding the turkey meatballs.
Herbs and seasoning: oregano, onion powder, salt, pepper, and red pepper flakes.
Olive oil: for drizzling on the top of the meatballs to create a golden crust.

Jump to Recipe

How to Make Baked Turkey Meatballs

Step 1. Soak the Breadcrumbs: Combine the breadcrumbs & milk and let them sit until absorbed and creamy (called a panade in French cooking).

Step 2. Combine the Meatballs: Add the ground turkey, shallot, garlic, parmesan, and seasoning. Mix until just combined.

Step 3. Shape the Meatballs: Use a large cookie scoop (1.5 oz) to form about 15–17 meatballs. Arrange on a baking sheet and brush/drizzle with olive oil.

Step 4. Bake: Bake on the top rack for 13–15 minutes or until the internal temperature registers 160°F (they will carry by a few degrees).

How Do I Make Turkey Meatballs More Flavorful?

To make turkey meatballs more flavorful, season them generously and layer flavors. Use aromatics like onion, garlic, and fresh herbs, and boost umami with Parmesan, tomato paste, Worcestershire, or soy sauce. Don’t skip salt and pepper! A touch of acid helps, like squeeze of lemon or splash of vinegar.

You can get creative with flavor variations like Mediterranean (feta + oregano), Asian (ginger + sesame), or Mexican (cumin + chili powder).

Variations & Swaps

Gluten-free: Swap classic breadcrumbs gluten-free crumbs. I’ve done this several times with Aelia’s gluten-free breadcrumbs.
Dairy-free: swap the parmesan for nutritional yeast + 1 Tbsp of olive oil (to help incorporate fat for flavor/binding).
Asian meatballs: add ginger and sesame to the mixture and coat in the sticky asian glaze form these asian chicken wings.
Italian meatballs: Leave them as is but add in 2 teaspoons of Italian seasoning.

Serving Suggestions

With marinara sauce: Gently simmer with marinara on the stove and serve on top of pasta or inside a sub.
Pesto sauce: toss the meatballs with homemade basil pesto.
With spaghetti: make this Instant Pot spaghetti (without the ground beef) and top with turkey meatballs.
Over rice: cook your favorite rice and make a bowl with veggies and your favorite dressing or sauce.
With vegetables: I’ve served this so many times with roasted broccoli and carrots, baked delicata squash, carrot fries, and roasted root vegetables.
Appetizer: serve with toothpicks and a dipping sauce.

Baked Turkey Meatballs

These baked turkey meatballs strike the perfect balance between lean and juicy (never dry!). Using simple pantry staples, you’ll get tender, perfectly seasoned meatballs baked in 15 minutes. I love to double the batch and freeze half for quick meals to serve with pasta, in subs, over rice, or alongside veggies.

Course Dinner

Cuisine Italian

Diet Gluten Free

Keyword italian meatballs, meatballs

Prep Time 15

Cook Time 13

Total Time 28

Servings servings

Calories 210kcal

Author Molly Thompson

Ingredients

1/3 cup breadcrumbs gluten-free if needed (I like Aelia’s)
1/3 cup milk any kind
1 lb ground turkey
1 small shallot minced
2 cloves garlic minced
1/4 cup grated parmesan cheese
1 teaspoon oregano
1/2 teaspoon onion powder
1/2 teaspoon kosher salt
Black pepper and/or red pepper flakes to taste
Olive oil for drizzling

Instructions

Preheat the oven to 425°F and adjust the rack to the top position. Grease a sheet pan with oil.
Add the breadcrumbs and milk to a large mixing bowl and let it sit for 5-7 minutes to absorb. Now is a good time to chop the onion and garlic and prep the remaining ingredients.
1/3 cup breadcrumbs, 1/3 cup milk
Add the ground turkey, shallot, garlic, parmesan, oregano, onion powder, salt, and pepper. Mix just until combined — don’t overwork the meat or the meatballs can be tough.
1 lb ground turkey, 1 small shallot, 2 cloves garlic, 1/4 cup grated parmesan cheese, 1 teaspoon oregano, 1/2 teaspoon onion powder, 1/2 teaspoon kosher salt, Black pepper and/or red pepper flakes to taste
Use a large cookie scoop to form the meatball mixture into approximately 16-18 (1.5 ounce) meatballs, packing them tightly. Wet your hands with water to prevent it from sticking.
Arrange the meatballs on the prepared sheet pan and drizzle the tops with olive oil. Bake for 13-15 minutes, or until an internal temperature reads 160°F.
Olive oil

Notes

Storage: store leftover meatballs in an airtight container in the fridge for up to 4 days.

Freeze baked meatballs: Freeze solid on a sheet pan then transfer to a freezer bag or airtight container for up to 3 months. Reheat from frozen in the oven or air fryer at 400 until heated through and crispy on the outside.

Serving Ideas: toss with marinara and serve with pasta or in a sub. They also make a great appetizer or healthy dinner on top of rice with veggies. I love to eat them with a salad and roasted veggies too.

Nutrition

Recipe FAQs

Are baked turkey meatballs healthy?

Yes, they’re leaner than beef (with fewer calories), but still just as high in protein. But they’re just as juicy and tender if seasoned and cooked right!

Why are my turkey meatballs dry?

Common causes of dry meatballs are if they’re overcooked, over-mixed, or you’ve got the wrong ratio of moisture to breadcrumbs. I swear by my method, so if these are dry it’s likely one of the first two.

Can I air fry them instead?

Yes! Preheat your air fryer to 375°F and cook meatballs for 10–12 minutes, turning halfway through. Always go by internal temp with a meat thermometer for the most tender meatballs?

Can I make them ahead?

Yes, you can mix and shape the meatballs, cover, and refrigerate a day ahead. Bake as directed. You can also fully bake them and reheat them in the oven or air fryer.

Can I use ground chicken or beef instead?

Both are great swaps for these turkey meatballs. If you’re using beef, choose a leaner percentage to reduce added oil.

The post Baked Turkey Meatballs appeared first on What Molly Made.

Crock Pot Cowboy Casserole

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

Why You’ll Love this Cowboy Casserole

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

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

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

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

My Top Tips Before You Start

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

Ingredients You’ll Need

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

Jump to Recipe

How to Make Crock Pot Cowboy Casserole

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

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

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

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

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

Variations & Swaps

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

Crock Pot Cowboy Casserole

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

Course Dinner

Cuisine American

Diet Gluten Free

Keyword high protein, tailgate recipe, weeknight dinner

Prep Time 10

Cook Time 4

Total Time 4 10

Servings people

Calories 540kcal

Author Molly Thompson

Ingredients

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

Instructions

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

Notes

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

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

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

Nutrition

Recipe FAQs

Is it gluten-free?

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

Can this be a freezer meal?

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

How do I store cowboy casserole?

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

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

21 PCOS Breakfast Recipes for Balanced Hormones

Molly Thompson — Fri, 12 Sep 2025 17:25:59 +0000

What’s Makes a Breakfast PCOS-Friendly?

After professionally developing recipes for a decade, and living with PCOS for just as long, I can confidently say I agree with Dr. Brighten and nutritionist Kelly Leveque when they share the best diet for PCOS is one that balances blood sugar with a combination of protein, fat, and fiber and also isn’t inflammatory for you.

And when it comes to breakfast, this couldn’t be more true. Grabbing something sugary or carb-heavy (or skipping breakfast altogether) creates a blood sugar spike/crash roller coaster that’s hard to get off of.

This specifically developed list of PCOS breakfast recipes are easy to make, easy to meal prep, and taste so good you’ll look forward to the morning!

What’s Makes a Breakfast PCOS-Friendly?
Key Ingredients for PCOS Breakfast Recipes
21 High-Protein High-Fiber PCOS Breakfast Recipes You’ll Look Forward to Eating
Tips for Building a Balanced PCOS Breakfast
PCOS Breakfast FAQs
My Favorite PCOS Brands (& Swaps)
More about My PCOS Journey

Don’t forget to check out all of my PCOS recipes for lunch and dinner ideas!

Key Ingredients for PCOS Breakfast Recipes

To keep things simple, aim to build meals using this framework:

Protein: Eggs, Greek yogurt, cottage cheese, turkey sausage, chicken sausage, or protein powder.
Fiber-rich carbs: Oats, chia seeds, sweet potatoes, sprouted bread, or veggies.
Healthy fats: Avocado, nut butters, nuts, seeds, or olive oil.
Hormone-supportive extras: Cinnamon (supports blood sugar), flaxseed (fiber + omega-3s), leafy greens (micronutrients).

What about gluten and dairy? Not all women with PCOS need to cut out gluten and dairy. However, if those are ingredients inflammatory for you, jump to my ingredients swaps and tips.

If you love these recipes, download my free high-protein high-fiber breakfast recipes ebook to save many of these pcos breakfasts in one place!

21 High-Protein High-Fiber PCOS Breakfast Recipes You’ll Look Forward to Eating

Baked Protein Pancake Bowl

These protein pancake bowls bake have 40g of protein per serving and make a perfect meal prep to reheat during the week. Add your favorite toppings and enjoy healthy, delicious, and high-protein breakfast!

Recipe

Spinach Feta Egg White Wrap

This spinach feta egg white wrap is bursting with flavor and protein. It’s just like your favorite Starbucks breakfast recipe, but cheaper and done in 10 minutes. You’re going to love this fast, easy, and healthy morning meal!

Recipe

Chocolate Peanut Butter Protein Smoothie

Mix up your favorite chocolate protein powder, frozen banana, peanut butter, and milk for a rich and creamy smoothie that tastes like a chocolate milkshake! This smoothie is full of nutrients, protein, fiber, and healthy fats to keep you full.

Recipe

Grated Egg Avocado Toast

This viral TikTok grated egg avocado toast is easy to make in 5 minutes. Top it with everything bagel seasoning and hot honey for a delicious, high-protein, and quick breakfast recipe.

Recipe

Blueberry Raspberry Smoothie

Make this thick and creamy blueberry raspberry smoothie in 5 minutes! It’s full of nutrients, protein, and fiber to keep you full all morning long.

Recipe

Yogurt Chia Pudding

Yogurt Chia Pudding will be your new go-to recipe when you need a quick make-ahead breakfast. It’s chockful of nutrients, has a dynamic taste and texture, and can be topped any way you like! I love to make a big batch on Sunday nights and have it ready to go all week.

Recipe

Cottage Cheese Egg Bites

Mix cottage cheese, eggs, cheese, and your favorite mix-ins to create these delicious, high-protein egg bites! They taste just like Starbucks egg bites without the sous vide method. Prep and freeze them for a healthy breakfast all week!

Recipe

Blended Overnight Oats

This blended overnight oats recipe has a smooth and creamy texture (like pudding!), is full of nutrients and sweet flavors, and takes 5 minutes to prep. Meal prep a big batch for the week and you have a healthy breakfast to start the day. I highly recommend adding protein powder for a high-protein and high-fiber breakfast to keep you full all morning.

Recipe

High-Protein Breakfast Burrito

This high-protein breakfast burrito packs 35g of protein per serving and is easy to freeze and meal prep for a quick breakfast. The combination of breakfast sausage, fluffy scrambled eggs, black beans, and cheese makes it the perfect combination to keep you full.

Recipe

Cottage Cheese Breakfast Bowl (Sweet + Savory)

Make this cottage cheese breakfast bowl in 5 minutes with sweet or savory toppings! It’s the perfect high-protein protein breakfast you can make quickly on the go.

Recipe

Steak Potato and Egg Hash

This Steak and Potato Breakfast Hash is a delicious and healthy dish to add to your brunch menu. Steak and eggs are a classic combo, but we’re adding potatoes and a fresh her sauce for a hearty, whole30, breakfast everyone will love

Recipe

Savory Quinoa Breakfast Bowl

A breakfast quinoa bowl is a healthy and filling way to start your day. Pile fluffy quinoa high with veggies and finish them with avocado and a jammy egg.

Recipe

High Protein Breakfast Sandwich

Meal prep these high protein breakfast sandwiches for a quick and easy start to the day! They're simple to make and pack 30g of protein per sandwich.

Recipe

Sheet Pan Sweet Potato Breakfast Hash

This sweet potato breakfast hash is made on a sheet pan for an easy, healthy breakfast. With fork-tender sweet potatoes,

Recipe

Creamy Banana Avocado Smoothie

You only need 5 ingredients for this simple avocado smoothie. It’s full of healthy fats, fiber, veggies and fruit for a healthy breakfast or snack that will keep you full.

Recipe

Overnight Steel Cut Oats (Quick Make-Ahead Recipe)

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.

Recipe

Cherry Avocado Smoothie

This cherry avocado smoothie is ultra-creamy, naturally sweet, and packed with nutrients. Made with cherries, avocado, spinach, and cocoa, it’s a quick vegan breakfast or snack that blends up in 5 minutes with optional add-ins for protein, fiber, or adaptogens.

Recipe

Quick Cottage Cheese Toast (Sweet & Savory Options)

This viral cottage cheese toast packs in a high-protein breakfast in 5 minutes! Pick your favorite sweet or savory toppings and enjoy this quick and healthy breakfast.

Recipe

Mango Spinach Smoothie

Blend up mango and spinach and start your day right with this mango spinach smoothie. Smoothies are a great way to fuel your body with healthy fats, protein, leafy greens and fiber.

Recipe

Protein French Toast

This high protein french toast has 21 grams of protein per serving and only takes 10 minutes to make! It’s just like regular french toast with sweet flavor, crispy edges, and soft cetners.

Recipe

Baked Feta Eggs

These Baked Feta Eggs are packed with rich, tangy feta and soft, perfectly baked eggs, all in one dish. With just a handful of ingredients—eggs, feta, olive oil, and spices—this dish comes together effortlessly in under 25 minutes. Add avocado for a boost of fiber!

Recipe

If you love these recipes, check out my PCOS Planner, complete with weekly PCOS friendly meal plans and grocery lists

Tips for Building a Balanced PCOS Breakfast

Always pair carbs with protein and fat to prevent blood sugar spikes.
Prep breakfasts in advance to stay consistent on busy mornings.
Add fiber whenever possible to balance blood sugar and fuel your gut. Add berries, veggies, seeds, or avocado when you can.
Don’t fear healthy fats, they help help keep you full and are a critical part to the blood sugar balancing trio of protein, fat, and fiber.

PCOS Breakfast FAQs

What should I eat for breakfast if I have PCOS?

The best breakfasts for PCOS are high in protein and fiber with healthy fats to balance blood sugar. Think recipes like eggs with veggies and avocado, Greek yogurt with berries and chia, or a protein smoothie with nut butter and greens.

Are oats good for PCOS?

Yes, oats can definitely be part of a PCOS-friendly diet, as long as you pair them with protein and fat. To do this, add protein powder, Greek yogurt, or nut butter to oats or overnight oats. This helps prevent blood sugar spikes!

Is skipping breakfast bad for PCOS?

For many women with PCOS, skipping breakfast can make symptoms worse because it leads to unstable blood sugar and stronger cravings later in the day. Start your day with a balanced meal to regulate hormones and energy or learn more about intermittent fasting for women and make a decision for yourself.

How much protein should I try to eat for breakfast?

Many experts suggest 30 grams of protein at breakfast to support blood sugar stability.

What quick breakfast ideas work for busy mornings?

Meal prepped egg bites, overnight oats, or breakfast burritos are perfect for busy mornings along with quick recipes like yogurt bowls, smoothies, grain/egg bowls.

My Favorite PCOS Brands (& Swaps)

Cottage cheese: I love Good Culture cottage cheese, but you can use a lactose free cottage cheese for a dairy-free option.
Bread: I love Dave’s Killer Bread, homemade sourdough bread, or a quality gluten-free bread (like Canyon Bakehouse or homemade gluten-free sandwich bread).
Greek Yogurt: I prefer Oikos plain Greek yogurt. Choose a coconut yogurt or plant based yogurt for dairy-free recipes. Kite Hill is one of my favorite brands!
Tortillas: I love Siete totillas because they’re grain-free and have clean ingredients.
Protein Powder: my favorite protein powder for PCOS is Be Well by Kelly because it’s minimal ingredients and sweetened with monkfruit. ForAll Nutrition is a great unflavored protein I love!
Gluten-free flour: I love Bob’s Red Mill 1:1 gluten free flour or King Arthur’s Measure for Measure gluten free flour.

Eating for PCOS doesn’t have to feel overwhelming! By focusing on protein, fiber, and healthy fats, you can make breakfasts that taste amazing and support your hormones at the same time! Use this list to mix and match ideas that fit your lifestyle, and remember, it’s about progress instead of perfection.

More about My PCOS Journey

The post 21 PCOS Breakfast Recipes for Balanced Hormones 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.

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.

Green Goddess Chicken with Roasted Vegetables

Molly Thompson — Wed, 12 Feb 2025 21:40:03 +0000

This Green Goddess Chicken is a vibrant, herb-packed dish that’s perfect for meal prep, weeknight dinners, or a healthy family meal. Juicy marinated chicken thighs roast alongside crispy potatoes and tender carrots, all drizzled with a creamy, tangy Green Goddess sauce. It’s simple, nutritious, and full of fresh flavor!

A Fresh & Healthy Chicken Recipe You’ll Love

The fresh dressing doubles as a tasty marinade, which is such a win, but I also so many things about this easy dinner:

✅ Fresh & Flavorful – A bright blend of parsley, basil, dill, chives, and lemon gives this chicken its signature taste.
✅ Healthy & Protein-Packed – Made with Greek yogurt for a creamy yet high-protein marinade.
✅ One-Pan Meal – Everything cooks on a single sheet pan, making cleanup a breeze, like all of my sheet pan meals!
✅ Meal Prep Friendly – Marinate the chicken overnight for even more flavor and easy prep.
✅ Versatile & Customizable – Serve with rice, quinoa, or a fresh salad for a complete meal.

Try sheet pan Greek chicken or one pan healthy chicken teriyaki next.

Ingredients You’ll Need

Your Shopping List: A blend of fresh herbs (parsley, chives, basil, dill), Greek yogurt, lemon juice, garlic, honey, olive oil chicken thighs, Yukon gold potatoes, and carrots.

How to Make Green Goddess Chicken

1️⃣ Blend the Green Goddess Dressing. Blend fresh herbs, lemon juice, Greek yogurt, garlic, honey, salt, and 2 olive oil in a high-speed blender or food processor.

2️⃣ Marinate the Chicken. Pour half of the marinade into a jar or bowl and store it in the fridge for serving. Add the remaining green goddess marinade to a large bowl and coat the chicken fully then cover and marinate for at least 20 minutes or overnight.

3️⃣ Bake. Toss the potatoes and carrots with seasoning, seasoning and olive oil. Spread evenly on a rimmed baking sheet and bake for 10 minutes. Next, place the green goddess chicken thighs on the sheet pan and bake for another 22-28 minutes, or until the internal temp reaches 165.

4️⃣ Serve with Extra Sauce. Let the chicken rest for a few minutes before serving. Drizzle generously with the reserved Green Goddess sauce and garnish with fresh herbs as desired. Enjoy!

More Easy Chicken Recipes

How to marinate chicken (with 6 marinades!)
Honey mustard chicken thighs
Harissa chicken (grilled or baked)

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Green Goddess Chicken

This Green Goddess Chicken with Potatoes and Carrots is an easy, flavorful meal made with juicy marinated chicken, crispy roasted potatoes, and tender carrots, all coated in a herby, tangy green goddess sauce. Everything cooks on one sheet pan for a fuss-free dinner with minimal cleanup. Perfect for busy weeknights!

Course Dinner

Cuisine American

Diet Gluten Free, Low Calorie

Keyword baked chicken, gluten free dinner, sheet pan meal, weeknight dinner

Prep Time 10

Cook Time 25

Total Time 35

Servings

Calories 446kcal

Author Molly Thompson

Ingredients

1/2 cup fresh parsley leaves
1 (.5oz) bunch fresh chives
1/2 cup fresh basil leaves
1 (.5oz) bunch fresh dill
3 Tablespoons lemon juice about 1 lemon
1 cup plain Greek yogurt
4 cloves garlic minced and divided
2 teaspoons honey
2 teaspoons kosher salt divided
4 Tablespoons olive oil divided
1 1/2 lbs boneless skinless chicken thighs
1.5 lbs baby Yukon gold potatoes halved
1 lb carrots peeled, halved, and cut into 3-inch pieces
1 teaspoon garlic powder

Standard – Metric

Instructions

Add the parsley, chives, basil, dill, lemon juice, Greek yogurt, 2 cloves garlic, honey, 1 teaspoon of kosher salt, and 2 Tablespoons of olive oil to a high speed blender or food processor. Blend on high until the mixture is completely combined and you no longer see small bits of herbs.
1/2 cup fresh parsley leaves, 1 (.5oz) bunch fresh chives, 1/2 cup fresh basil leaves, 1 (.5oz) bunch fresh dill, 3 Tablespoons lemon juice, 1 cup plain Greek yogurt, 4 cloves garlic, 2 teaspoons honey, 2 teaspoons kosher salt, 4 Tablespoons olive oil
Pour half of the mixture into a jar or bowl and store in the fridge for serving. Pour the second half into a medium mixing bowl. Pat the chicken thighs dry and add them to the bowl with the dressing and toss to coat. Transfer to the fridge to marinate for at least 20 minutes (or overnight) while you prep the veggies. Then start baking the veggies.
1 1/2 lbs boneless skinless chicken thighs
Preheat the oven to 425°F. Drizzle and spread 1 Tablespoon of olive oil to the bottom of a large rimmed sheet pan. Chop the potatoes cut the carrots into 3-inch sticks. Add the halved potatoes and carrots to the sheet pan and drizzle with another Tablespoon of olive oil then toss with salt, pepper, garlic powder, and minced garlic. Toss to coat then bake in the preheated oven for 10 minutes.
1.5 lbs baby Yukon gold potatoes, 1 lb carrots, 1 teaspoon garlic powder
When the time is up, remove the veggies from the oven and push them to one side of the sheet pan. Remove the chicken from the fridge and use tongs to transfer it to the other half of the sheet pan, shaking off any excess marinade. Bake for 22- 28 minutes. The internal temperature of the chicken should read 160 on an instant read thermometer when you remove them from the oven (with a target temp of 165 while it rests) and the potatoes and carrots will be crispy.
Remove from the oven and allow the chicken to rest for a couple of minutes. Drizzle the chicken generously with the reserved green goddess sauce before serving with more fresh herbs as desired.

Notes

Chicken Breasts. You can swap the chicken thighs for chicken breasts. They take slightly less time to cook (18-20 minute), so bake the potatoes and carrots for 15 minutes then add the chicken breasts and continue baking for another 18-20 minutes, or until the internal temperature reaches 165 and the potatoes and carrots are crispy.

Other Herbs. Swap any of the herbs in this recipe for cilantro, tarragon, mint, scallions (green onions), thyme, or oregano. Any fresh herbs you have on hand work!

Grilled Chicken. Follow the instructions to make the chicken marinade. Preheat the grill to medium-high heat (400-450). Shake off any excess marinade. Place the chicken thighs directly on the grill with the smooth side down. Close the lid and grill for 6-7 minutes on each side, or until the internal temperature of the chicken thighs reach just below 165°F. You can follow these cooking tips for grilled chicken breasts too and bake the veggies as directed.

Nutrition

The post Green Goddess Chicken with Roasted Vegetables appeared first on What Molly Made.