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Best Ever Creamy Pea Salad with Bacon

Creamy Pea Salad with Bacon is a popular southern dish that is filled with crunchy peas, crispy bacon, chopped red onions, and cheddar cheese. This is an easy to make side dish that is perfect for your next potluck! 

I am a lover of “salads” of every variety! Fruit salad, pasta salad, actual salad, you name it and I’m here for it. If you are like me, then you are going to love this California Spaghetti Salad, this delicious Ambrosia Salad, and this crowd-pleasing Pistachio Salad.

Creamy Pea Salad

Peas. You either love them or hate them right? I love peas. One of the only veggies I actually like to eat. Even if you don’t like peas, this creamy pea salad is a potluck staple. I have been making some classics here on the blog lately. Ones that I have grown up with and are always at a potluck or family gathering (like this cheesecake salad and this bacon ranch potato salad). This creamy pea salad is one of them. It is a southern favorite and really popular. And filled with bacon, it makes it even better!

I love this pea salad because it is so simple to make. I am usually in a hurry to make something quick for a barbeque and that is why I love to make this dish. You just have to add in some thawed peas, bacon, cubed cheese, and red onion and toss it in a creamy mixture. It is ready to go out the door in no time at all.

Ingredients

The basic ingredients in this best ever creamy pea salad are what makes this recipe one I make all the time. It’s so simple to throw together and it’s always a hit. I don’t have this on the list, but you can definitely add some freshly cracked black pepper over the top. I usually do! You can find the measurements below in the recipe card.

Peas: I like to use frozen because that is the most convenient. Let them thaw before using.Red Onion: Because you won’t be cooking the onion, it’s a good idea to use purple onion. They are mild and crisp.Cheddar Cheese: Buy a block of cheese and cut it into cubes.Bacon: This is super delicious with the peas. You can leave it out if you want to, or use ham as a substitute. You won’t need to add salt because of the bacon.Parsley: Fresh parsley adds great flavor and color.Sour Cream: This is part of what makes it so creamy and delicious.Mayonnaise: Mix mayo with the sour cream for the perfect taste.Apple Cider Vinegar: This is the ingredient that makes this different from all of the other salad recipes out there. It’s fresh with a little tang that brings the whole salad to life.Sugar: This is to balance out the acid from the vinegar.

Classic Creamy Pea Salad Recipe

Creamy pea salad is a simple pot luck staple that you can whip up in just 15 minutes. These are very basic ingredients that come together to make the best pea salad you’ll ever try! You could add some dill and garlic powder to the creamy pea salad dressing ingredients if you wanted to mix things up. Here is how to make this recipe.

Add Ingredients: In a large bowl add the peas, red onion, cheddar cheese, bacon and parsley. Whisk Wet Ingredients: In a small bowl whisk together sour cream, mayonnaise, cider vinegar, and sugar.Toss Together: Pour the creamy mixture in the large bowl over the peas. Toss until the peas are fully coated. Chill for 30 minutes before serving.

Tips for Making Creamy Pea Salad

There are definitely more ways than one to make this delicious creamy pea salad recipe. I don’t even make it exactly as the recipe is written every single time. If you are short on ingredients or want to switch up the flavors, here are some ways that I’ve made this recipe and loved it.

Frozen Peas: You can definitely eat them raw. A lot of people wonder if it’s safe to eat frozen peas without cooking them. The answer is yes! Just like you can put frozen strawberries in your smoothie, frozen peas are totally safe to eat raw.Shredded Cheese: If you would rather shredded cheese in your green pea salad than cubed cheese, go for it! It is just as good with shredded cheese, and if you buy pre-shredded it cuts down on your prep time. I prefer the texture of the bigger chunks of cheese but it’s totally up to you.Substitutions: You could substitute the sour cream for greek yogurt. It actually tastes amazing that way and it stays just as creamy and flavorful. You could also add ranch dressing instead of the mayo if you wanted.

Storing Leftovers

This creamy pea salad makes great leftovers. It holds up really well in the refrigerator and is great eaten cold or at room temperature. Here is how to store leftovers.

In the Refrigerator: You can store your leftovers in an airtight container in the fridge for up to 5 days.

More Creamy Salads

I think everyone needs to have at least 2 or 3 good creamy salad recipes in their recipe book. They are a great way to get people eating their veggies and enjoying them too. Here are a few of my favorite recipes that you just have to try!

Side Dishes

Creamy Cucumber Salad

Salads

Creamy Grape Salad Recipe

Salads

Autumn Chopped Salad with Creamy Poppyseed Dressing

Salads

Creamy Strawberry Broccoli Salad

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Creamy Pea Salad with Bacon

Creamy Pea Salad with Bacon is a popular southern dish that is filled with crunchy peas, crispy bacon, chopped red onions, and cheddar cheese. This is an easy to make side dish that is perfect for your next potluck! 
Course Salad, Side Dish
Cuisine American
Keyword creamy pea salad, creamy pea salad with bacon, pot luck salad
Prep Time 10 minutes
Cook Time 5 minutes
Total Time 15 minutes
Servings 6 people
Calories 2745kcal
Author Alyssa Rivers

Ingredients

2 pounds peas thawed1/2 cup red onion chopped1 1/2 cup cheddar cheese cubed8 slices bacon cooked and chopped3 Tablespoons parsley chopped1/2 cup sour cream3 Tablespoons mayonnaise1 Tablespoon cider vinegar1 Tablespoon sugar

Instructions

In a large bowl add the peas, red onion, cheddar cheese, bacon and parsley. 
In a small bowl whisk together sour cream, mayonnaise, cider vinegar, and sugar.
Pour the creamy mixture in the large bowl over the peas. Toss until the peas are fully coated. Chill for 30 minutes before serving.

Video

Notes

Originally Posted May 14, 2019

Updated March 3, 2023

Nutrition

Calories: 2745kcal | Carbohydrates: 159g | Protein: 118g | Fat: 184g | Saturated Fat: 78g | Cholesterol: 372mg | Sodium: 2633mg | Potassium: 3074mg | Fiber: 48g | Sugar: 72g | Vitamin A: 10430IU | Vitamin C: 385.8mg | Calcium: 1610mg | Iron: 16.1mg

Slow Cooker Crack Chicken (Cheddar Ranch Chicken)

This slow cooker crack chicken (cheddar ranch chicken) is an addicting combination of chicken, cheese, bacon and ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner for busy days.

There’s a reason this recipe is called “crack” chicken. It’s just so good you get addicted! If this combination of ingredients catches your eye, you should also try out my crack chicken casserole, crack potatoes and crack chicken dip!

Crack Chicken Recipe

What exactly is “Crack Chicken?” It’s a classic combination of cream cheese, ranch, cheddar and bacon. Similar to this crack dip, this has all the same delicious flavors, but made meal-worthy by adding shredded chicken. It’s still comfort food at its finest, just with some added protein!

This keto-friendly dish is so versatile, and everyone loves it. My kids ask for it all the time! It’s a hearty, rich and cheesy meal. Perfect for any occasion, it’s like the little black dress of dinners. Dress it up or down depending on the occasion and it’s a winner either way. I mean, you really can’t go wrong with flavorful cheesy chicken. It’s so tasty, your whole family will go crazy over it. It’s also the perfect crowd-pleaser for a potluck!

Cheddar Ranch Chicken Ingredients

Easy dinners are my fave. Especially with grocery prices as high as they are, I love that I can whip up a satisfying, hearty meal with just a few ingredients! The combination of these items creates the best flavor ever. Everyone in your family will be wanting seconds! Note: all measurements can be found below in the recipe card.

Chicken Breasts: I used boneless, skinless chicken breasts. No need to cut them at all, just throw them in your slow cooker!Homemade Ranch Seasoning: This is the dry ranch seasoning mix not ranch dressing. Using homemade is SO GOOD! You can find my full recipe here.Cream Cheese: For a creamy and decadent sauce!Bacon: Cooked and crumbled then stirred into the chicken mix.Cheddar Cheese: A must-add for cheesy goodness! I recommend shredding your own cheese, as prepackaged cheese contains a bunch of preservatives that keep it from melting properly.Green Onion: A garnish to top it off!

How to Make Crockpot Crack Chicken

This is so easy, you’ll wonder why you haven’t tried it sooner. Simply add all of your ingredients to a slow cooker, then set it and forget it! At the end of the day, you’ll have a wonderful meal to enjoy. The flavor and cheesiness is SO good!

Add Ingredients to Slow Cooker: First place your chicken in the bottom of your slow cooker. Then sprinkle with dry ranch dressing mix. Cut the cream cheese into cubes and place over the chicken mixture and seasoning.Cook: Cook on low for 6-8 hours or high for 4.Shred: Shred the chicken and then top with bacon and cheese. Cover until melted. Then garnish with green onions if desired.

Tips for the Best Crack Chicken in the Slow Cooker

It’s really difficult to mess up this crock pot crack chicken recipe, but here are a few tips to help it turn out as tasty as possible.

Chicken: Use skinless and boneless chicken for less fat and grease. You can also use boneless, skinless chicken thighs if you prefer!Bacon: For the best taste and texture use real bacon crumbles. Bacon bits can be pretty artificial tasting.Keep it From Drying Out: This is definitely a recipe you don’t want to over cook. The best success is long and low.Cream Cheese: Chunk the cream cheese and then distribute evenly over the chicken for even melting.Cheddar Cheese: Bacon and cheddar just go together but you can easily change it up, try jalapeno pepper jack for a kick, colby jack, or even swiss!Double: Double the recipe and freeze leftovers for quick dinners and lunches.Shredding Chicken: The easiest way to shred chicken is with your hand mixer right in crock pot. It’s easy and fast! You can also just use 2 forks.

Storing Leftovers

Keep your crack chicken in an airtight container for up to 3-4 days and, yes, you can freeze it! Put it in a freezer-safe, airtight container and it will keep for up to 3 months. Thaw overnight in the fridge and then reheat in the microwave when you’re ready to eat it!

What Do You Eat Crack Chicken With?

Slow cooker crack chicken is such a versatile dish. It can be served so many different ways, making it a new dish each time! You’ll have to see which version is your favorite!

Over Rice: This adds an Asian twist.Hamburger Buns or Pitas: Place on oven-toasted buns for a delicious sandwich!Mashed Potatoes: Over top for a rich and hearty meal.Inside Baked Potatoes: Split open your baked potato then add this cheesy chicken as a topping!Crackers and Veggies: This recipe also doubles as a fun, cheesy dip.Wrapped in a Tortilla: Something light but simple for a quick lunch or snack time.Lettuce Wraps or on Top of a Salad: Add a little more to your greens with this hearty chicken and cheese.In Pitas or Croissants: Another idea for a quick lunch or gathering.Pasta: Bring on dinner with this chicken and your favorite noodles!

More Slow Cooker Chicken Recipes

These chicken recipes are made so much easier in the slow cooker. It’s a great way to use up any frozen chicken breasts you may have on hand, and the flavor of each of them is out of this world! They’re the perfect dinners for busy moms!

Dinner

Slow Cooker Teriyaki Chicken

Dinner

Slow Cooker Chicken Pot Pie

Dinner

Skinny Slow Cooker Kung Pao Chicken

Dinner

Slow Cooker Chicken Tikka Masala

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Slow Cooker Crack Chicken

This slow cooker crack chicken (cheddar ranch chicken) is an addicting combination of chicken, cheese, bacon and ranch dressing. Cooking this in the slow cooker takes all the work out of it and makes it a super simple hearty dinner for busy days.
Course Dinner
Cuisine American
Keyword crack chicken, crack chicken recipe, slow cooker crack chicken
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 People
Calories 427kcal
Author Alyssa Rivers

Ingredients

3 pounds Boneless Skinless Chicken Breasts2 packets dry ranch seasoning2 8 ounce cream cheese6 slices bacon cooked and crumbled1 cup cheddar cheesechopped green onions for garnish

Instructions

In a slow cooker add the chicken to the bottom. Sprinkle with dry ranch seasoning. Top with cream cheese. Cover and cook on low for 6-8 hours or high for 4 hours long.
Shred the chicken with two forks. Top with bacon and sprinkle with cheese. Cover until melted. Serve on buns, over rice and garnish with green onions.

Video

Notes

Originally posted October 18, 2020

Updated on March 2, 2023

Nutrition

Calories: 427kcal | Carbohydrates: 1g | Protein: 56g | Fat: 21g | Saturated Fat: 8g | Cholesterol: 180mg | Sodium: 527mg | Potassium: 901mg | Sugar: 1g | Vitamin A: 257IU | Vitamin C: 3mg | Calcium: 147mg | Iron: 1mg

Baked Scrambled Eggs

Get ready for the best scrambled eggs you’ve ever had (that also happen to be the easiest to make)! These Baked Scrambled eggs are light, fluffy, and full of flavor, and perfect for food prepping, holiday breakfasts, or just having enough food on the table to keep everyone full until lunch.

Who doesn’t love soft and silky scrambled eggs? There is something so satisfying about eating well cooked eggs, I just can’t get enough! We eat eggs for breakfast all the time at my house, and I definitely have a few tricks up my sleeve that I share later on in this post. You won’t want to skip them! Once you try this scrambled egg recipe, you’ll definitely want to try these Breakfast Tacos, these amazing Quiche, and these yummy and Easy Egg Muffins.

Bake Scrambled Eggs

This is your sign to bake scrambled eggs. Why? Because it’s so simple and they are always cooked perfectly! Not to mention you can be doing other things (like getting the kids up or making the rest of breakfast) while it’s in the oven. It’s the ultimate busy mom hack! This recipe definitely makes enough to feed an army, so if you have a small family or are cooking for yourself, cut the recipe in half. If you are into meal prepping, this scrambled egg batter can be poured into greased muffin tins and adjust the cooking time. Pop them out and they are ready for your breakfast sandwiches! More about this in the tip box below.

I am from Utah, so scrambled eggs and fluffy pancakes with a side of baked bacon or sausage was our favorite breakfast. It’s so nostalgic, I love making it for my kids now. Eggs are also full of nutrients that our kid’s growing bodies need, so it’s all around a great way to start the day. They are filling and can be flavored in so many different ways, even picky eaters will love them!

Ingredients

It’s just this simple to make good baked scrambled eggs. Just grab your eggs, milk, water, salt and butter for the perfect combination. I know what you are thinking, water? It’s my secret ingredient! I talk more about that below in the tips box. You can find the measurements below in the recipe card.

Eggs: You will need a whole carton of eggs! I know, it’s a lot, but it makes a lot! Cut the recipe in half if you don’t need this many cooked eggs.Milk: This helps to make the scrambled eggs so soft and smooth. You can use almond milk or other plant milk instead. You could use half and half or heavy cream too.Water: This is my secret ingredient to super fluffy eggs. It steams the eggs while they cook, which makes them super fluffy and tasty.Salt: This helps to bring out the flavors of the dish.Unsalted Butter: You will need melted butter. Use plant butter if you are making this dairy free.

Baked Egg Scramble Recipe

Oven baked scrambled eggs are super simple to make, and are perfect for brunch or hosting your friends. You just mix your ingredients together in a large bowl, pour the egg mixture into the pan, and bake. It’s that simple!

Prep: Preheat the oven to 350 degrees Fahrenheit. Spray a glass 9X13 baking dish with non-stick cooking spray.Whisk: Add all of the ingredients to a large bowl and whisk together until well blended.Add to Pan: Pour egg mixture into a glass baking dish then place in the preheated oven.Bake: Allow the eggs to bake uncovered for 10 minutes.Cover and Bake: After 10 minutes, stir the eggs and bake for 12 additional minutes. It will still be liquid at this point but it comes together and cooks perfectly.Fluff and Enjoy: Fluff and season with salt and pepper if needed. Serve warm!

Tips for Baking Scrambled Eggs

Eggs can be so tricky, and everyone likes them cooked a different way. Luckily, these baked scrambled eggs take no professional skills are always the best scrambled eggs I make (say my children). Here are some tips to ensure success with this recipe!

Add More Ingredients: You can add so much to this recipe! This is really just the basic idea to get your wheels spinning. You can add shredded cheddar cheese, cooked bacon, or ham! I also love fresh chives and onion powder. You can’t go wrong with mushrooms, bell pepper, tomatoes, or zucchini! Feel free to season this up however you like.Cast Iron Pan: Use a large oven-safe skillet or cast iron pan instead of the 9×13 pan. I really love using my cast iron pan for eggs, I just think they turn out better in it!The Secret Ingredient: Water is the secret to fluffy eggs! I added water to this recipe in addition to the milk and it turned out perfect.Using a Muffin Tin: All of you meal preppers out there are going to love this hack! If you love breakfast sandwiches, then you have to try pouring your batter into a well-oiled muffin tin. Bake for about 10 minutes, then cover and rotate the pan. Come back and check on them in 5-10 minutes, because nothing is worse than an overcooked dry egg. When they are firm in the center they are ready!

Storing Leftovers

We all know that eggs definitely taste best fresh out of the oven. This makes a large pan of eggs, so if you do have leftovers, here is how to store them.

In the Refrigerator: Store your leftover baked egg scramble in an airtight container in the refrigerator for up to 5 days. Make sure they are all the way cooled off before storing them so you don’t get a lot of condensation on the lid. Reheat slowly.

More Breakfast Recipes

I can’t be alone in thinking that breakfast is the best meal! I just look forward to it so much every morning, and when I’m tired at night and don’t want to make anything, pancakes or waffles are just as good for dinner as they are breakfast. Here are a few of my favorite go-to breakfast meals that the whole family will love.

Breakfast

The Best Breakfast Casserole

Breakfast

Amazing Breakfast Enchiladas

Breakfast

Denver Omelet Breakfast Muffins

Breakfast

Incredible Blueberry Buttermilk Breakfast Cake

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Baked Scrambled Eggs

Get ready for the best scrambled eggs you’ve ever had (that also happen to be the easiest to make)! These Baked Scrambled eggs are light, fluffy, and full of flavor, and perfect for food prepping, holiday breakfasts, or just having enough food on the table to keep everyone full until lunch.
Course Breakfast
Cuisine American
Keyword baked scrambled eggs, scrambled eggs
Prep Time 5 minutes
Cook Time 22 minutes
Total Time 27 minutes
Servings 6
Calories 218kcal
Author Alyssa Rivers

Ingredients

12 large eggs1 cup milk1/4 cup water1 teaspoon salt1/4 cup butter, melted and cooled

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a glass 9X13 baking dish with non-stick cooking spray.
Add all of the ingredients to a large bowl and whisk together until well blended.
Pour into a glass baking dish then place in the preheated oven.
Allow the eggs to bake uncovered for 10 minutes.
After 10 minutes, stir the eggs and bake for 12 additional minutes. It will still be liquid at this point but it comes together and cooks perfectly.
Fluff and season with salt and pepper if needed. Serve warm!

Nutrition

Calories: 218kcal | Carbohydrates: 3g | Protein: 13g | Fat: 17g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.3g | Cholesterol: 353mg | Sodium: 589mg | Potassium: 185mg | Sugar: 2g | Vitamin A: 777IU | Calcium: 102mg | Iron: 2mg

Green Goddess Salad

Meet your new favorite veggie fix- Green Goddess salad! It’s packed with fresh lettuce, arugula, and spinach, tossed with green onions and the most flavorful Green Goddess dressing; creamy, savory goodness made with Greek yogurt, fresh herbs, and lemon!

Who said salads had to be boring? They’re some of my favorite things to make, and you can dress them up to have the BEST flavor. A few more of my favorite salad recipes to try: Italian chopped salad, antipasto salad, or this classic wedge salad. This strawberry spinach salad and triple berry kale salad are also great if you’re wanting something fruity!

Green Goddess Salad Recipe

Green Goddess dressing is one of my all-time favorite salad dressings. If you haven’t already tried it, you really need to. It will change your life! (Quick description: it’s made from Greek yogurt, chives, lemon, and other tasty herbs so it’s ultra creamy and flavorful.) I decided to pair it with some of my favorite greens to being you this scrumptious recipe today. It’s so good!!

I know this Green Goddess salad may look simple, but trust me, it’s anything but! This salad is made with lettuce, arugula, and spinach, so you have the perfect mix of buttery and crisp veggies. I also added sliced cucumber and broccoli for some extra yummy texture. Toss it all in a creamy, zesty dressing and you have a winner! This vegetarian-friendly salad is one you’re going to want to throw together all the time. Even the carnivores in your family won’t be able to resist its tasty flavor. It’s so creamy, buttery, crunchy, and flavorful!

What You’ll Need to Make It

The beauty of homemade salads is that you can customize it however you like. Have leftover veggies in the fridge? Use ’em! See something you don’t like on this list? Feel free to omit it!

Butter Lettuce: For mild flavor and crunch.Arugula: Adds a fresh, minty flavor to this mix of greens.Baby Spinach: I LOVE baby spinach because it has the best soft texture! You can also use baby kale if you prefer.Diced Cucumbers: For a bit of added crunch.Broccoli: Adds a fun texture to the Green Goddess salad.Green Onions: I love adding chopped green onions for an extra pop of flavor. You can also use chives instead.Salt and Pepper: Add to taste.Green Goddess Dressing: This is what really makes the salad shine. You can find my full recipe here! It’s a delicious dressing to have on hand. Homemade dressing is always best, in my opinion (it’s also free of preservatives!) but you can use store-bought dressing as well.

How to Make Green Goddess Salad

It’s so simple! Simply toss everything together with the best dressing ever! Green Goddess salad is a great standalone lunch but also works as a side dish to serve alongside your favorite meals. The combo of fresh veggies and creamy dressing is too good to resist!

Toss Veggies: In a large bowl add in your lettuce, arugula, spinach, cucumbers, broccoli, and green onions, then toss to mix.Add Green Goddess Dressing: Pour your green goddess dressing, or any dressing of your choice over the top, then tossing again to evenly distribute the dressing. Then add salt and pepper to taste.

Tips and Variations

This Green Goddess salad is super straightforward to make, but here are a couple of extra tips! This salad recipe has quickly become one of my favorites, and I know you will love it just as much!

Don’t Skip the Dressing: This salad can be customized in almost any way you would like, usually what makes a green goddess salad is the fact that it is a salad with the green goddess dressing. This is my variation but you can add or remove any of the ingredients, sticking with green-colored ingredients to continue the theme!Make it Vegan: The only thing that keeps this recipe from being vegan is the Greek yogurt in the dressing. Swap that out for dairy-free yogurt and you’re gold!

Storing Leftovers

If you plan on making this salad ahead of time, I recommend storing the salad and dressing separately so the greens don’t wilt.

In the Refrigerator: Enjoy salad fresh or keep refrigerated in an airtight container for up to 2 days. The green goddess dressing can be kept on its own in an airtight container in the fridge for up to a week.

More Delicious Salad Recipes

No dinner is complete without a tasty salad! Get your daily dose of veggies with a few more of these delicious recipes. They’re the perfect addition to any meal. You can also eat them on their own, they’re that scrumptious! Find more salad recipes here.

Salads

Caesar Wedge Salad

Salads

Portillo’s Chopped Salad

Salads

Copycat Olive Garden Salad

Salads

Broccoli Apple Salad

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Green Goddess Salad

Meet your new favorite veggie fix- Green Goddess salad! It’s packed with fresh lettuce, arugula, and spinach, tossed with green onions and the most flavorful Green Goddess dressing.
Course Salad, Side Dish
Cuisine American
Keyword green goddess salad, green goddess salad recipe
Prep Time 20 minutes
Total Time 20 minutes
Servings 4
Calories 185kcal
Author Alyssa Rivers

Ingredients

2 cups butter lettuce thinly sliced1 cup arugula thinly sliced1 cup baby spinach thinly sliced2 cucumbers diced1 head broccoli chopped¼ cup chopped green onionsSalt and pepper to tasteGreen Goddess Dressing

Instructions

In a large bowl add in your lettuce, arugula, spinach, cucumbers, broccoli, and green onions, toss to mix.
Pour your green goddess dressing, or any dressing of your choice over the top, tossing again to evenly distribute the dressing. Add salt and pepper to taste.

Nutrition

Calories: 185kcal | Carbohydrates: 6g | Protein: 2g | Fat: 17g | Saturated Fat: 3g | Polyunsaturated Fat: 10g | Monounsaturated Fat: 4g | Cholesterol: 11mg | Sodium: 368mg | Potassium: 350mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1830IU | Vitamin C: 10mg | Calcium: 64mg | Iron: 1mg

Lucky Charms Treats

These Lucky Charms treats are a fun twist on the classic rice krispie treat and are every bit as magically delicious as you could imagine! They are sweet, but not too sweet to keep coming back for seconds and even thirds. They are a colorful and quick treat perfect for every occasion.

I just love a good bar. Sometimes I don’t want to go through the hassle of frosting a bunch of cupcakes, or scooping up a bunch of cookie batter. Bars are a quick and easy dessert that always please a crowd. If you want some great bar recipes, you’ve got to try these amazing Cherry Pie Bars, these delicious Neiman Marcus Bars, and these Salted Caramel Butter Bars.

Lucky Charms Rice Crispy Treats

If you are all out of ideas for a fun new dessert, then I have just the thing for you. These Lucky Charms treats are so unique and absolutely delicious, they just might be your new go-to recipe. They are just like a rice krispie treat but with more fun and flavor! You make them in the same way, by melting down marshmallows in a pot and tossing the cereal in it until it’s a sticky sugary delicious mess. The best part about these bars is they are a no-bake recipe that is so easy to make, but everyone will be talking about them because they are unique and different!

I absolutely love scotcheroos, they are one of my all-time guilty pleasures. My kids, not so much. Which unfortunately means if I make a batch, I end up eating them all (tastes amazing but makes me feel not so amazing). If I want a quick and easy dessert, and we are all tired out on brownies, then these Lucky Charm treats are my bestie. I love taking them to my kid’s school parties and pot lucks. They are always gone in a flash!

Ingredients

It doesn’t get easier than this everyone. Lucky Charms treats are the heaven sent dessert because you can just pull everything out from your pantry and put them together in 10 minutes. You can even use colorful mini marshmallows to add more magic to these rice krispie treats. You can also add anything else you like that you think would be yummy in this recipe, like white chocolate chips or salted pretzels. Find the measurements below in the recipe card.

Butter: This is one of the only times that I use salted butter. This recipe is super sweet, so salt goes a long ways to help balance out the sweet flavors. If you want to use unsalted butter, add about 1 tsp of salt.Mini Marshmallows: These are what make the magic happen. If you want a more colorful treat, grab the rainbow marshmallows.Vanilla Extract: This adds a little more depth of flavor, and helps to bring out more flavors than just sweetness.Lucky Charms Cereal: This is where the magic happens. Instead of rice crispy treats, you will use lucky charms.

Lucky Charms Marshmallow Treats Recipe

Just melt butter, add marshmallows, then lucky charms and you’ve got the best Lucky Charms treats around. You will need a baking dish to press the treats into. I like this one with a lid for easy storage afterward. I like to use a rubber spatula because the mixture will still be quite hot. You could even pick up a granola bar mold from the store and make delicious cereal bars that are perfect for snacking!

Prep: Line a 9×9 pan with parchment paper. Lightly grease the parchment paper and set aside.Melt Marshmallows: In a large pot, add the butter and cook over medium heat until melted. Add all but 1 cup of the marshmallows and continue to cook until melted, stirring constantly.Add Vanilla and Cereal: Once melted, remove from the heat and stir in the vanilla extract. Stir in the cereal and remaining cup of marshmallows.Put in Pan: Pour the mixture into the prepared pan and gently press down.Enjoy: Let the treats cool completely before removing from the pan to cut and serve.

Tips for Making Lucky Charms Treats

There is really nothing to this Lucky Charms treats recipe. You can’t get it wrong! Here are a few ideas to make this recipe your own.

Low Heat: Keep the heat at medium or lower. If you cook the marshmallows on high heat they will melt faster, but they will heat up too much and you will end up with hard treats that are difficult to bite into. Add Color: For added fun use the colored mini marshmallows instead of the classic white ones. Don’t Press Hard: Press GENTLY when adding the mixture to the pan. This will help the treats be light and chewy instead of dense and hard. You can spray a little cooking spray on your hands to prevent the marshmallow from sticking when you press them in.

Storing Leftovers

Oh how I love you Lucky Charms treats. You make such great leftovers! They will store for almost a week without getting hard as long as you do it right. Here’s how to store leftovers.

On the Counter: Leftover Lucky Charms treats are best stored at room temperature in an airtight container. They will keep for 3-5 days before beginning to get stale.

More No-Bake Desserts

If you’ve come looking for some quick and easy desserts, you’re in the right place! I’ve perfected the last minute dessert recipes because I always seem to be running behind. Here are some of my favorite no-bake desserts that are always a hit!

Desserts

The Very Best No Bake Cookies

Desserts

No Bake Oreo Balls

Desserts

No-Bake Lemon Pie

Desserts

No Bake Buckeye Peanut Butter Balls

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Lucky Charm Treats

These Lucky Charms treats are a fun twist on the classic rice krispie treat and are every bit as magically delicious as you could imagine! They are sweet, but not too sweet to keep coming back for seconds and even thirds. They are a colorful and quick treat perfect for every occasion.
Course Dessert
Cuisine American
Keyword lucky charms treats, no bake dessert, rice krispie treat recipes
Prep Time 10 minutes
Cook Time 0 minutes
Cool Time 1 hour
Total Time 1 hour 10 minutes
Servings 9 Lucky Charms Treats
Calories 237kcal
Author Alyssa Rivers

Ingredients

4 tablespoons salted butter10 ounce bag of mini marshmallows divided1 teaspoon vanilla extract6 cups Lucky Charms Cereal

Instructions

Line a 9×9 pan with parchment paper. Lightly grease the parchment paper and set aside.
In a large pot, add the butter and cook over medium heat until melted. Add all but 1 cup of the marshmallows and continue to cook until melted, stirring constantly.
Once melted, remove from the heat and stir in the vanilla extract. Stir in the cereal and remaining cup of marshmallows.
Pour the mixture into the prepared pan and gently press down.
Let the treats cool completely before removing from the pan to cut and serve.

Nutrition

Calories: 237kcal | Carbohydrates: 45g | Protein: 2g | Fat: 6g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 13mg | Sodium: 221mg | Potassium: 57mg | Fiber: 1g | Sugar: 27g | Vitamin A: 833IU | Vitamin C: 6mg | Calcium: 107mg | Iron: 5mg

Chocolate Bread

This bread is every chocolate lover’s dream! Moist and soft with deep chocolatey flavor, you won’t be able to stop at one slice!

Homemade sweet breads are my absolute favorite. A few of my other go-to recipes are this award-winning banana bread, chocolate chip zucchini bread, and cinnamon swirl bread! You’ve got to try them all!

Easy Chocolate Bread Recipe

Who needs a bakery when you can make your own chocolate sweet bread at home? This chocolate bread is honestly one of the best desserts I’ve made recently. If you love all things chocolate, this is the recipe for you! Not only is this chocolate bread the most delicious thing on the planet, but it’s also surprisingly easy to make. This is a sweet bread similar to zucchini or banana bread, so all you have to do is mix up your ingredients and pop it in the oven!

The flavor of this bread is sublime. Each bite tastes like rich, dark chocolate heaven! Paired with how moist and soft the bread itself is, you’re going to want to finish the whole loaf by yourself. Honestly, it tastes great on its own but you can also serve it warm with a little butter on top! It’s the perfect dessert but also works for breakfast or a quick snack! This chocolatey delight is always a hit whenever I make it for my family. I know yours will love it just as much!

Ingredients Needed

This easy chocolate bread uses a lot of standard baking ingredients. I’m sure you’ll have most of them on hand! My one tip here is to make sure you’re using high-quality cocoa powder and chocolate chips. It makes all the difference in the flavor of this bread!

Dutch-Process Cocoa: This is a type of cocoa powder that has been alkalized to make it less acidic. This way, it has a more mellow flavor. It gives the chocolate bread a rich, deep chocolate flavor and color.All-Purpose Flour: Provides the structure and texture for the chocolate bread.Dark Brown Sugar and Granulated Sugar: These two types of sugar add sweetness and moisture to the chocolate bread. They also help to create a slightly crispy crust on the outside.Baking Powder and Baking Soda: These ingredients work together to make the bread rise and become light and fluffy.Salt: Just a pinch to enhance the flavor of the bread.Buttermilk: Helps to tenderize the chocolate bread.Eggs: Eggs provide structure and moisture to the chocolate bread, and also help it to rise. I used room temperature eggs so they mix into the batter smoothly.Vegetable Oil: Keeps the chocolate bread moist and tender!Vanilla Extract: Vanilla adds flavor to the bread and complements the chocolate.Semi-Sweet Chocolate Chips: Chocolate chips are added to the batter to provide pockets of melty goodness throughout the bread. The divided portion is sprinkled on top of the batter before baking to create a delicious chocolatey crust. I used semi-sweet chocolate chips, but you can also use milk or dark chocolate chips.

How to Make Chocolate Sweet Bread

Break out your loaf pan, it’s time to make some delicious chocolate bread! This bread is beyond easy to make. Just mix up all of the ingredients and pop it in the oven for an hour! I know it may be tempting to open the oven door to check on it while it bakes, but this will let all of the heat out. Trust me, it’s well worth the wait!

Preheat Oven, Prep Pan: Preheat the oven to 350 degrees Fahrenheit. Then spray a 9×5 bread pan with cooking spray and set aside.Dry Ingredients: In a large bowl, whisk together the cocoa, flour, both sugars, baking powder, baking soda, and salt.Add Wet Ingredients: Add the buttermilk, eggs, oil, and vanilla. Then mix until combined. Fold in ½ cup of the chocolate chips.Transfer to Pan: Pour the batter into the prepared pan and then top with the remaining ¼ cup of chocolate chips.Bake: Bake for 55-60 minutes, until a toothpick comes out clean from the center.Cool and Serve: Let chocolate bread cool completely before slicing.

Extra Tips

To make sure your chocolate bread turns out perfectly, I’ve added a few tips and variations for you! You’re going to absolutely love this bread. If sweet breads are your thing, another great recipe to try out next is this chocolate zucchini bread!

Cocoa Powder: Be sure to use Dutch process cocoa powder. You can use regular cocoa powder, but the flavor and color will be quite a bit lighter and not as rich or full.Add Nuts: Nuts and chocolate are the perfect combo! Feel free to add in chopped walnuts, pecans, or slivered almonds.Swap Chocolate Chips: You can omit the chocolate chips completely or switch them out for milk or white chocolate. I personally love adding chocolate chips because they add extra flavor and melty goodness.Homemade Buttermilk: If you don’t have buttermilk on hand, make your own using this recipe here! It’s perfect for all of your baking needs.

How Long Does Chocolate Bread Last?

As long as it’s stored properly, chocolate bread should stay soft, moist, and absolutely delicious throughout the week. It’s the perfect snack to have when you’re craving something sweet!

At Room Temperature: Store in an airtight container for up to 5 days.In the Freezer: Wrap in plastic wrap followed by foil. Then freeze for up to 2 months. Let come to room temperature before slicing.

More Delicious Sweet Bread Recipes

Looking for more delicious sweet breads to sink your teeth into? I’ve rounded up a few more of my favorite recipes for you! They’re all super easy to whip up and make the perfect quick and easy dessert! Psst- they’re also great for taking to neighbors! No one can deny a fresh loaf of bread. You’ll be the talk of the neighborhood! For more inspiration, find my full list of bread recipes here.

Bread

Blueberry Banana Bread

Bread

Chocolate Babka Bread

American

Cream Cheese Pumpkin Bread

Quick Bread

Strawberry Quick Bread

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Chocolate Bread

This bread is every chocolate lover’s dream! Moist and soft with deep chocolatey flavor, you won’t be able to stop at one slice!
Course Bread, Breakfast, Dessert
Cuisine American
Keyword chocolate bread, chocolate loaf, chocolate sweet bread
Prep Time 20 minutes
Cook Time 1 hour
Total Time 1 hour 20 minutes
Servings 1 Loaf Cake
Calories 2519kcal
Author Alyssa Rivers

Ingredients

½ cup dutch process cocoa1 ¾ cups all purpose flour6 tablespoons dark brown sugar6 tablespoons granulated sugar1 ½ teaspoons baking powder¾ teaspoon baking soda¼ teaspoon salt1 cup buttermilk2 large eggs room temperature½ cup vegetable oil1 teaspoon vanilla extract¾ cup semi sweet chocolate chips divided

Instructions

Preheat the oven to 350 degrees Fahrenheit. Spray a 9×5 bread pan with cooking spray and set aside.
In a large bowl, whisk together the cocoa, flour, both sugars, baking powder, baking soda, and salt.
Add the buttermilk, eggs, oil, and vanilla. Mix until combined. Fold in ½ cup of the chocolate chips.
Pour the batter into the prepared pan and top with the remaining ¼ cup of chocolate chips.
Bake for 55-60 minutes, until a toothpick comes out clean from the center.
Let cool completely before slicing.

Nutrition

Calories: 2519kcal | Carbohydrates: 421g | Protein: 58g | Fat: 76g | Saturated Fat: 41g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 23g | Trans Fat: 0.1g | Cholesterol: 362mg | Sodium: 1833mg | Potassium: 2808mg | Fiber: 33g | Sugar: 205g | Vitamin A: 939IU | Calcium: 818mg | Iron: 27mg

Chicken Fajita Meal Prep Bowls

Whether you are trying to stick to a diet, eat out less, or just stop stressing about what to make for dinner, these Chicken Fajita Meal Prep Bowls are your answer! This recipe makes a flavorful and filling meal that is ready to go for the perfect work lunch or quick dinner.

Mexican-inspired dishes are one of my favorites to make a lot of because I know the whole family will be happy with the flavors all week! It always reheats so well, and is something I honestly crave all the time. If you are like me, then you have to try these fun Mexican Pinwheels, this delicious Mexican Pasta Salad, and this crave-able Mexican Corn Chowder.

Chicken Fajita Bowl Meal Prep

We’ve all been there. It’s a crazy busy week and everyone is asking what’s for dinner. You’ve been going non-stop for 15 hours straight and you SERIOUSLY need a break. Enter meal prepping. We’ve all heard of it, and maybe tried it at one point. But the thing about meal prepping, is it needs to make your life EASIER, not more complicated. That’s why I love making these chicken fajita meal prep bowls. They are super simple to make, and only take a few extra minutes to portion out to have meals ready to go for the week. Use the calculator on the top right hand of the recipe card to double or triple the recipe for larger families.

This is just a jumping off point for your meal prepping journey. This recipe is simple, but you can absolutely add more to it! What do you like with your fajitas? I know I love fresh salsa, and this blender salsa is ready in just minutes. I can’t help but crave some guacamole too. You can even switch up the flavor of the chicken by using taco seasoning instead of fajita seasoning. Get creative with the recipe, make it the way you want it!

Ingredients

These chicken fajita meal prep bowl is so convenient to have on hand! It’s also really simple to make. This is just the basic ingredients, other things I love to serve with it are extra vegetables, black beans, corn, and top it with sour cream. You can find tips for cooking the rice in the tip box below. You can find measurements below in the recipe card.

Olive Oil: This is for sauteeing the veggies and meat.Chicken Breast: I like to use boneless skinless chicken breast, but any part of the chicken will work here.Fajita Seasoning: I have a recipe for a homemade blend that I always keep on hand! If you don’t want to make your own, one packet of store bought fajita seasoning will work. It has enough salt to perfectly season the chicken breasts and it tastes so fresh! It’s a blend of cumin, chili powder, paprika, and a few other seasonings that are just amazing together.Bell Peppers: I like to use a variety of green, red, and orange bell peppers. They have amazing flavor together!Onion: This is for extra flavor and texture. What is a fajita without onions!Rice: You will need some precooked rice. I share some of my favorite rice recipes below in the recipe box.

Chicken Fajita Bowls Meal Prep Recipe

These chicken fajita meal prep bowls are too easy to put together. They are also amazing to be able to pull them out of the fridge all week. Perfect for work lunches or sending with the kids for a school lunch. Here is how to make this recipe.

Season Chicken and Cook: In a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle half of the fajita seasoning on the chicken and cook until no longer pink. Set chicken aside on a plate.Saute Veggies: Add the bell peppers, and onion. Sprinkle remaining fajita seasoning on top. Sauté until they are tender. Add chicken back to the skillet and stir until warmed through.Add Rice: To assemble, place ½ cup cooked rice into four sealable containers. I like to use leftover rice or prepackaged cooked rice for convenience.Add Chicken: Place 1 cup of cooked chicken fajitas into the containers.Store: Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and garnish with chopped cilantro. Serve with sliced avocado if you desire!

Tips for Making Chicken Fajita Meal Prep Bowls

You can switch up these chicken fajita meal prep bowls however you see fit! They are really just a basic recipe to get your wheels turning and to give you some ideas for ways to keep your fridge stocked with delicious food. Here are some tips for how to switch things up and keep them interesting.

Cooking the Rice: I have so many rice recipes that would be perfect for these bowls. This Mexican rice of course is a great choice, or this lemon rice adds a bright flavor. You can also try this cilantro lime rice that is always a favorite! If you are short on time and just want plain and simple white rice, use this instant pot rice recipe. Other Fresh Toppings: I like to add a fresh lime to squeeze some lime juice over the top. I also highly recommend a healthy fat like some slices of avocado or fresh guacamole. It’s filling while keeping the meal healthy and paleo.Add Tortillas: It might just be me, but when I think of fajitas I just crave tortillas! Homemade flour tortillas are so simple to make and taste so incredible. You’ve got to give it a try!

Storing Leftovers

There is nothing more satisfying than being able to pull these chicken fajita meal prep bowls out of the fridge when you need them. You are already putting them in your storage container when you make the recipe, so all you have to do is put them in the refrigerator!

In the Refrigerator: You can store your bowls in an airtight container in the refrigerator for up to 6 days.

More Easy Meal Prep Meals

There are so many reasons to love having prepped food in the fridge. If you have kids, they are perfect for school lunches. They are also super handy to be able to pull out of the fridge for a quick dinner when you are in a hurry. Here are a few of my favorite recipes that are perfect for meal prepping.

Breakfast

The Best Breakfast Casserole

Dinner

Slow Cooker General Tso’s Chicken

Dinner

Korean Ground Beef and Rice Bowls

Dinner

Chicken Burrito Bowls

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Chicken Fajitas Meal Prep Bowls

Whether you are trying to stick to a diet, eat out less, or just stop stressing about what to make for dinner, these Chicken Fajita Meal Prep Bowls are your answer! This recipe makes a flavorful and filling meal that is ready to go for the perfect work lunch or quick dinner.
Course Dinner, lunch
Cuisine Mexican
Keyword chicken fajita meal prep bowls, chicken, fajitas, meal prep
Prep Time 10 minutes
Cook Time 20 minutes
Total Time 30 minutes
Servings 4 Bowls
Calories 579kcal
Author Alyssa Rivers

Ingredients

2 tablespoons olive oil1 pound boneless skinless chicken breast, thinly sliced in strips1 package fajita seasoning, or homemade fajita seasoning3 bell peppers, green, yellow, and red1 small onion, sliced2 cups rice cooked

Instructions

In a large skillet over medium-high heat, add the olive oil and chicken. Sprinkle half of the fajita seasoning on the chicken and cook until no longer pink. Set chicken aside on a plate.
Add the bell peppers, and onion. Sprinkle remaining fajita seasoning on top. Sauté until they are tender. Add chicken back to the skillet and stir until warmed through.
To assemble, place ½ cup cooked rice into four sealable containers. I like to use leftover rice or prepackaged cooked rice for convenience.
Place 1 cup of cooked chicken fajitas into the containers.
Seal the containers and store in the refrigerator until ready to eat. Warm in the microwave and garnish with chopped cilantro. Serve with sliced avocado if you desire!

Nutrition

Calories: 579kcal | Carbohydrates: 87g | Protein: 32g | Fat: 11g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.01g | Cholesterol: 73mg | Sodium: 847mg | Potassium: 754mg | Fiber: 5g | Sugar: 7g | Vitamin A: 3650IU | Vitamin C: 122mg | Calcium: 44mg | Iron: 2mg

Vegan Pancakes

Not only are vegan pancakes a tasty way to start your day, but they’re free from any animal products, making them a great choice for anyone following a vegan diet! They’re light, puffy, and perfectly soft. You’ll love them!

I know finding good vegan recipes can be tricky, but I’ve got you covered! You’ll have to try this chickpea curry or my Buddha bowl recipe! They’re jam-packed with flavor and body-loving nutrients. And if you have a sweet tooth… vegan chocolate chip cookies are always the answer.

Quick and Easy Vegan Pancakes

Who doesn’t love a stack of fluffy, delicious pancakes for breakfast? And when you make them vegan and homemade, they’re even better! First of all, homemade vegan pancakes are incredibly customizable. You can add in your favorite fruits, nuts, or dairy-free chocolate chips to make them even tastier. Plus, you know exactly what ingredients are going into them, so you can make them as healthy or indulgent as you want. I always like to top them with fresh berries and all the maple syrup!

These vegan pancakes really are the best. They’re so soft and fluffy! And since they’re homemade, you don’t have to worry about any weird additives or preservatives. So, the next time you’re craving vegan pancakes, skip that expensive boxed mix and whip up a batch at home!

Ingredients Needed

I love that these vegan pancakes use such simple ingredients. It makes them a breeze to whip up in the morning! Exact measurements can all be found in the recipe card below.

Flour: I just used regular all-purpose flour, but you could also use whole wheat flour if you wanted an extra boost of fiber.Baking Powder: Makes the pancakes light and fluffy!Salt: Keeps the vegan pancakes from tasting bland. You only need a little bit.Granulated Sugar: Adds sweetness to the pancake batter.Non-Dairy Milk: Adjusts the consistency of the batter and also adds creaminess. Feel free to use oat milk, almond milk, soy milk, whatever you prefer! You can also use water but it will change the texture of your pancakes a bit.Vanilla Extract: Adds sweetness to the pancakes. Canola Oil: Adds moisture to the batter and helps the pancakes cook properly.

How to Make the Best Vegan Pancakes

These delicious vegan pancakes cook up perfectly! Just be sure to pay attention to the bubbles that form at the surface so you know when to flip them.

Dry Ingredients: To a large bowl, add the flour, baking powder, salt, and granulated sugar. Then whisk to combine. Add Wet Ingredients: Add the non-dairy milk, vanilla, and oil to the bowl of dry ingredients. Then whisk together until smooth and blended.Let Sit: Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.Preheat Skillet: Preheat a large skillet to medium-high heat. You can also heat a griddle according to the manufacturer’s instructions.Use Cooking Spray: Lightly spray the skillet or griddle with non-stick cooking spray.Add Batter to Skillet: Pour ¼ cup of batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Then carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.Enjoy: Serve with fresh berries and pure maple syrup!

Tips and Variations

One of the great things about making homemade vegan pancakes as opposed to using boxed mix is that you can customize them however you’d like! You can also switch out ingredients and make them suitable for any dietary needs!

Don’t Overmix: Overmixing the batter can make your pancakes tough and rubbery. Mix the ingredients until they are just combined, and then let the batter rest for a few minutes before cooking. This allows it to thicken naturally.Keto-Friendly Vegan Pancakes: To make these pancakes suitable for a keto diet, swap out the all-purpose flour for almond flour. You’ll also want to swap out the granulated sugar for Stevia or monk fruit sweetener. Be sure to use sugar-free maple syrup and avoid sugary toppings.Add Vinegar or Lemon Juice: Adding a small amount of vinegar or lemon juice to your non-dairy milk can help create a “buttermilk” effect, which can make your vegan pancakes even fluffier!

Storing Leftover Vegan Pancakes

Vegan pancakes are best enjoyed fresh off the griddle, but you can also keep them in the fridge and enjoy them later if you have any left over.

In the Refrigerator: Store pancakes in an airtight container for up to 3 days.In the Freezer: Wrap vegan pancakes in plastic wrap and then store in a freezer bag for 2-3 months. Thaw overnight in the fridge before reheating.Reheating: You can reheat your pancakes in the microwave for about 30 seconds or warm them over the stove on medium heat.

More Tasty Vegan Recipes

Here are a few more of my favorite vegan recipes for you to try out! They’re all packed with flavor, healthy fats, and plant-based protein to help power you through your day!

Dinner

Air Fryer Falafel

Dressings, Sauces, and Dips

Roasted Red Pepper Hummus

Salads

Thai Quinoa Salad

Appetizers

Baked Avocado Fries

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Vegan Pancakes

Not only are vegan pancakes a tasty way to start your day, but they’re free from any animal products, making them a great choice for anyone following a vegan diet! They’re light, puffy, and perfectly soft. You’ll love them!
Course Breakfast
Cuisine American
Keyword vegan, vegan pancake recipe, vegan pancakes
Prep Time 5 minutes
Cook Time 10 minutes
Total Time 15 minutes
Servings 4
Calories 342kcal
Author Alyssa Rivers

Ingredients

1 1/2 cups flour1 tablespoon baking powder1/2 teaspoon salt3 tablespoons granulated sugar1 1/2 cups non-dairy milk or water1/2 teaspoon vanilla3 tablespoons canola oil

Instructions

To a large bowl, add the flour, baking powder, salt, and granulated sugar. Whisk to combine.
Add the non-dairy milk, vanilla, and oil to the bowl of dry ingredients. Whisk together until smooth and blended.
Allow the batter to sit for a couple of minutes while you heat the skillet. It allows the batter to thicken a little.
Preheat a large skillet to medium-high heat. Or heat a griddle according to the manufacturer’s instructions.
Lightly spray the skillet or griddle with non-stick cooking spray.
Pour ¼ cup batter onto the griddle or skillet and cook until bubbles begin to appear on the surface. Carefully flip and cook the opposite side until golden brown. Adjust and lower the heat if pancakes begin to burn.
Serve with fresh berries and pure maple syrup!

Nutrition

Calories: 342kcal | Carbohydrates: 49g | Protein: 7g | Fat: 13g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 8g | Sodium: 339mg | Potassium: 479mg | Fiber: 2g | Sugar: 11g | Vitamin A: 348IU | Vitamin C: 6mg | Calcium: 261mg | Iron: 3mg

Slow Cooker Philly Cheesesteaks

You’ll never want to make a Philly cheesesteak any other way! Slow Cooker Philly Cheesesteaks are juicy and tender meat cooked in the slow cooker and perfectly topped with melty cheese on a toasted bun!

I can’t resist a warm sandwich. There is something so comforting about melted cheese and tender meat, and this Philly cheesesteak is checking all of those boxes and then some. If you are in the mood for more delicious warm sandwiches, you have to try this flavorful Monte Cristo, this amazing Slow Cooker French Dip Sandwich, and these perfect for any occasion Buffalo Chicken Sliders.

Philly Cheesesteak Slow Cooker

I’ve got an awesome no-fuss dinner recipe for you today. You are going to love how simple this slow cooker Philly cheesesteak recipe is. You basically throw steak, bell peppers, onions, and some broth in the pot and in a few hours your house smells fantastic. You’ve got a unique and delicious dinner that I promise everyone is going to be thrilled about. I’m not claiming I’ve got the most authentic Philly cheesesteak recipe out there, but it’s quick, easy, and perfect for any occasion.

Philly cheesesteak sandwiches are a favorite in my house and being the cook of the family, I really love this set-it-and-forget-it version. I like to take the extra five minutes to toast the hoagie rolls in the oven because really, I can spare five minutes when the recipe is this easy and it makes the whole sandwich ten times more amazing. And did I mention the flavor of this beef?? Incredible! So juicy and perfect when you pair it with that melty cheese. Make these pronto! You won’t regret it. Then you have to try this Philly cheesesteak cheesy bread and Philly cheesesteak sloppy joes, they are to die for!

Ingredients

It doesn’t get any more simple than this! These slow cooker Philly cheesesteaks only take a few ingredients. You can switch things up and add whatever you want to your slow cooker to add flavor and variety. Here is what I use in this recipe. You can find the measurements below in the recipe card.

Beef: I like to use top sirloin and cut it into strips. You can always find meat on sale and slice it up, a lot of cuts can work for this recipe like a chuck roast.Onion: White or yellow will work, cut into slices.Red and Green Peppers: These are classic, it takes just a few minutes to chop up fresh ones into strips.Beef Broth: This makes the meat soft, tender, and juicy.Garlic Powder: Adds extra flavor to the meat.Italian Seasoning: I like to make my own homemade blend because the flavor is fresh and there is no added salt.Salt and Pepper: This is to season the meat.Hoagie Rolls: Hoagie rolls are definitely the best in my opinion, but you can use any type of bun you want.Provolone Cheese: The cheese gets so melty and delicious, you have to add it on top!

Philly Cheesesteak Recipe Slow Cooker

This is one of my favorite slow cooker recipes because it is so easy and absolutely delicious. These slow cooker Philly cheesesteaks are always a hit at my house, and are perfect served with a side of potatoes or some chips. However you eat them, you are going to love this tender beef cut into thin strips and flavorful veggies to go along with it. Here’s how you make this recipe.

Make Broth: Whisk together beef broth, salt, garlic powder, italian seasoning, salt, and pepper.Add Beef and Veggies: Add beef, onions, and peppers to slow cooker. Then pour broth mixture over the top. Cover and cook on low for 6-8 hours.Toast Hoagies: Preheat oven to 400 degrees. Then line a baking sheet with foil. Open each hoagie roll and layer two slices of cheese in the middle. Then place on baking sheet and bake for 5 minutes or so until cheese is melty.Assemble: Use tongs to transfer meat and peppers to the middle of each hoagie roll (on top of cheese). Serve hot.

Tips for Making Slow Cooker Philly Cheesesteaks

There are so many variations of these slow cooker Philly cheesesteak sandwiches. You can add a lot of fun things to your crock pot for extra flavor and keep things interesting. Get creative with how you make these Philly cheese steaks!

Use Cheese Whiz: Now, I’m not saying that people from Philly are going to like this, but cheez whiz makes the most amazing sticky cheese and meat mixture ever. It’s a great substitute for the cheese in this recipe! Just spray it on top and let it melt into the meat. You won’t regret trying it at least once!Spice Things Up: Add some Worcestershire sauce to the broth while the meat it cooking! It adds extra flavor and a little spice that you are going to love. You could also add other hot sauces when you are assembling your crockpot Philly cheesesteaks.Add Other Ingredients: Beer makes the broth taste incredible, if you want to add some, a half cup of your favorite brand makes this sandwich incredible. I also toss in mushrooms when I’m making these

Storing Leftovers.

Like most sandwiches, these slow cooker Philly cheesesteaks are best stored separately and then assembled when you are ready to eat them. I would store the meat and veggies in one container, and keep the hoagies untoasted until you are ready to serve some up.

In the Refrigerator: Store your meat and cheese in the refrigerator in an airtight container for up to 5 days.

More Slow Cooker Recipes

I have a serious attachment to my slow cooker. As a busy young mom, I got really comfortable cooking with it because I just didn’t have the time and energy to make dinner every night, and couldn’t afford to eat out. Now that I’m older, I still turn to my slow cooker often because it’s convenient and so many recipes work great in it. Here are a few of my favorites that you have to try!

Dinner

Slow Cooker Beef and Broccoli

Slow Cooker

Crockpot Tuscan Chicken

Dinner

Slow Cooker General Tso’s Chicken

Dinner

Slow Cooker Beef Bourguignon

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Slow Cooker Philly Cheesesteaks

You’ll never want to make a Philly cheesesteak any other way! Slow Cooker Philly Cheesesteaks are juicy and tender meat cooked in the slow cooker and perfectly topped with melty cheese on a toasted bun!
Course Dinner, Main Course
Cuisine American
Keyword Philly cheesesteaks, slow cooker dinner recipes, slow cooker Philly cheesesteaks, slow cooker recipes
Prep Time 10 minutes
Cook Time 6 hours
Total Time 6 hours 10 minutes
Servings 6 Servings
Calories 303kcal
Author Alyssa Rivers

Ingredients

1 1/2 pounds beef top sirloin cut into 1 inch strips1 white or yellow onion chopped or sliced1 red pepper thinly sliced1 green pepper thinly sliced2 cups beef broth1 teaspoon garlic powder1 teaspoon italian seasoning1/2 teaspoon salt1/2 teaspoon black pepper4 Hoagie rolls sliced lengthwise8 slices provolone cheese

Instructions

Whisk together beef broth, salt, garlic powder, italian seasoning, salt, and pepper.
Add beef, onions, and peppers to slow cooker. Pour broth mixture over the top. Cover and cook on low for 6-8 hours.
Preheat oven to 400 degrees. Line a baking sheet with foil. Open each hoagie roll and layer two slices of cheese in the middle. Place on baking sheet and bake for 5 minutes or so until cheese is melty.
Use tongs to transfer meat and peppers to the middle of each hoagie roll (on top of cheese). Serve hot.

Notes

Originally Posted March 29, 2016

Updated February 27, 2023

Nutrition

Calories: 303kcal | Carbohydrates: 6g | Protein: 36g | Fat: 14g | Saturated Fat: 8g | Cholesterol: 93mg | Sodium: 887mg | Potassium: 609mg | Fiber: 1g | Sugar: 2g | Vitamin A: 1023IU | Vitamin C: 43mg | Calcium: 324mg | Iron: 3mg

Lemon Chicken Orzo Soup

If you want a bright, light and filling dinner, then this lemon chicken orzo soup is for you! A savory and vibrant lemon chicken broth combined with orzo pasta is the perfect pair for a flavorful and delicious soup that is as satisfying as it is tasty.

Lemon and chicken were made for each other! They taste so amazing together, I just can’t get enough. If you love lemon chicken, you’ve got to try this Easy Greek Lemon Chicken, this delicious Creamy Lemon Chicken Piccata, and this Creamy Lemon Parmesan Chicken.

Chicken Lemon Orzo Soup

Lemon chicken orzo soup is like an elevated chicken noodle soup that is full of bright lemon flavor and tender orzo pasta. It is an absolute favorite at my house. The best part about it is it’s totally comfort food without being heavy in your stomach. It’s a light soup that is full of flavor and is always a hit. It also freezes really well so I love making extra to pull out of the freezer when someone is sick or I’m not in the mood to cook.

You want to make sure you have some cooked chicken ready to go. I love boiling chicken breast for a quick tender bite, but you can grab a rotisserie chicken from the grocery store to keep things simple. Baked chicken thighs are another go to because the dark meat is so flavorful! A great way to save money and still not spend a lot of time cooking chicken is this instant pot roasted chicken. Once the chicken is ready, the soup comes together in 20 minutes.

Ingredients

This lemon chicken orzo soup is made with only the best ingredients! Everything is fresh and flavorful, and a lot of these ingredients are staples in your kitchen already. Orzo is a pasta that looks like a grain of rice but bigger, you should be able to find it without any problems at your local grocery store. You can find the measurements below in the recipe card.

Chicken Breasts: Boneless skinless chicken breasts are what I use, but you can use any type of chicken meat. Make sure it is cooked first before adding to the soup.Butter: This is the fat that you cook the veggies in before starting the soup.Onion: Fresh onions add so much flavor, you can’t skip this one!Carrots: You will peel and dice three medium carrots.Celery: Chopped celery adds great texture to the soup.Garlic: Adds a sweet and savory flavor. I dice fresh garlic cloves for the most flavor.Italian Seasoning: I like to make my own blend so I know it’s fresh with no added salt.Chicken Broth: Makes the perfect base for the soup. You could use vegetable stock if wanted.Orzo: This pasta can be found at any local grocery store. It looks like large riceLemon Juice: Brightens up the soup!Lemon Pepper: Adds a little heat and extra lemon flavor.Rosemary and Parsley: An optional garnish.Parmesan Cheese: I like a little on top for extra flavor.

Lemon Chicken Orzo Soup Recipe

This lemon chicken orzo soup is so simple to make! It’s a quick one pot dinner that is filling and tasty. Your whole family will love this one. Chicken soup is so good fro the soul, and this is a quick recipe full of nutrients and flavor that your family will love. Here is how to make this recipe.

Melt Butter: Add the butter to a large pot and melt over medium heat.Saute Veggies: Add the onions, carrots, and celery and saute for 7-8 minutes, until softened.Add Garlic: Add garlic and cook for 1 minute until fragrant.Add Broth and Pasta: Stir in the chicken broth and dry orzo pasta. Cook for 9-13 minutes or until the orzo is cooked and plump.Simmer Until Thickened: Stir in chicken, Italian seasonings, fresh lemon juice, and lemon pepper. Let the soup heat up and thicken. The orzo pasta will soak up the chicken broth so you may need to add more. If you have leftover soup, add more broth before rewarming.Adjust Seasonings: Taste and adjust the seasonings if needed. If you want extra lemon flavor, add fresh lemon zest.Garnish: Sprinkle with fresh rosemary and parsley. Serve with fresh parmesan cheese if you desire!

Tips for Making Lemon Chicken Orzo Soup

You can make this lemon chicken orzo soup in so many different ways. You can get creative with the ingredients you add until this recipe is perfect for you. Here are a few tips for making this recipe.

Additional Garnishes: There are a lot of herbs that you can add to this soup, so feel free to get creative. I love adding thyme, bay leaves, and baby spinach for extra nutrients and flavor.Mirepoix: Mirepoix is a combination of carrots, celery, and onions. They are super flavorful and the French use them as a staple in most soups. I believe that is what makes this recipe so incredibly flavorful with only a few simple ingredients. Other recipes that use a mirepoix base are chicken pot pie and of course the classic chicken noodle soup.Avoid Overcooking the Orzo: If you want to make this recipe ahead of time, the only thing you need to worry about is the orzo. It will soak up the liquid over time and become soggy. It cooks really fast, so I would just add some when you are ready to serve it and are warming it up.

Storing Leftovers

Lemon chicken orzo soup makes the most amazing leftovers! You can reheat it again and again and it just gets more flavorful. The broth is amazing and blends together perfectly after a day or two. Here is how to store leftovers.

In the Refrigerator: You can store leftovers in an airtight container in the fridge for up to 5 days. In the Freezer: You can store your leftovers in the freezer for up to 3 months. I would leave out the orzo and add it in when you are reheating the soup to avoid the pasta getting mushy or dissolving.

More Must Try Soup Recipes

Soup makes a great appetizer or main course any time of the year. It’s flavorful and full of nutrients for the body. It also stores really well and makes a delicious lunch on the go. Here are a few of my favorite recipes that I can’t live without.

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Easy French Onion Soup

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Award Winning Cheeseburger Soup

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Stuffed Cabbage Soup- Ready in 30 Minutes!

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Creamy Sausage Tortellini Soup

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Lemon Chicken Orzo Soup

If you want a bright, light and filling dinner, then this lemon chicken orzo soup is for you! A savory and vibrant lemon chicken broth combined with orzo pasta is the perfect pair for a flavorful and delicious soup that is as satisfying as it is tasty.
Course Dinner, Soup
Cuisine American
Keyword lemon chicken orzo soup
Prep Time 15 minutes
Cook Time 23 minutes
Total Time 38 minutes
Servings 6
Calories 219kcal
Author Alyssa Rivers

Ingredients

1 pound boneless skinless chicken breasts, cooked and shredded2 tablespoons butter1/2 onion, diced3 carrots, peeled and diced2 celery ribs, diced2 teaspoons garlic, minced1 teaspoon dried Italian seasonings6 cups chicken broth3/4 cup uncooked orzo pastajuice of 1 lemonlemon pepper, to tasterosemary and parsley leaves for garnishparmesan cheese for serving

Instructions

Add the butter to a large pot and melt over medium heat.
Add the onions, carrots, and celery and saute for 7-8 minutes, until softened.
Add garlic and cook for 1 minute until fragrant.
Stir in the chicken broth and dry orzo pasta. Cook for 9-13 minutes or until the orzo is cooked and plump.
Stir in chicken, Italian seasonings, fresh lemon juice, and lemon pepper. Let the soup heat up and thicken. The orzo pasta will soak up the chicken broth so you may need to add more. If you have leftover soup, add more broth before rewarming.
Taste and adjust the seasonings if needed. If you want extra lemon flavor, add fresh lemon zest.
Sprinkle with fresh rosemary and parsley. Serve with fresh parmesan cheese if you desire!

Nutrition

Calories: 219kcal | Carbohydrates: 19g | Protein: 20g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 63mg | Sodium: 1013mg | Potassium: 475mg | Fiber: 2g | Sugar: 3g | Vitamin A: 5251IU | Vitamin C: 3mg | Calcium: 36mg | Iron: 1mg
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