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Valentine Treats for Kids

Looking to bring a little love into your house this Valentine’s Day with the kiddos?! Then this post is for you! I’ve rounded up 10 of my favorite lower-sugar, heart-healthy Valentine Treats for Kids. Make them together or surprise them after nap-time, either way, they’ll think you’re the best!

White marble backdrop with heart shaped chocolate cake topped with two berries.

We’ve been living holiday to holiday since quarantine life started back in March.

Valentine’s Day has been a hot topic since NYE ended, so naturally my toddler and I have been making and baking up a storm!

These lower sugar, heart-healthy Valentine Treats for Kids are a win-win for the entire crew, but especially those little helpers!

Plus, they’re so easy to make and get your kiddos in the kitchen with you (more on how to get kids cooking here!)

How to Make Healthy Treats Kids Will Enjoy

I get it! Kids are picky and if they’re used to an Oreo, it may be challenging to get them interested in a banana!

But, I promise, if you make healthy foods that are filled with natural sugars fun, they won’t ever tell the difference. Pinky promise!

Here are my go to simple-swaps to make healthy treats you kids will enjoy (and you will too!)

  • Experiment with dates, date paste, and date syrup! This is a naturally sweet fruit that adds the perfect sweetness to baked goods without any added sugar.
  • Add cocoa powder! This natural antioxidant will boos the nutrition and create that chocolate look that kids (ok and moms) go crazy for! Just be sure to add the sweetener too (aka, those dates!)
  • Consider using a nut or seed butter to add the healthy fats over traditional butter. This adds quality nutrition that your kiddos need!
  • Add some fun! Sprinkles that coincide with the holiday are an excellent addition to cakes, cookies, and date pops! I’m not a stickler if you buy ones with the food dyes, but some markets sell natural dye sprinkles for a very cost-effective price too!

Simple Kid Friendly Valentine’s Day Recipes

White marble backdrop with cereal cake pop and two hearts on the side.

While these are a big win for Valentine’s Day, you can certainly make these treats year round! Change out the sprinkles with the season and you’ve got yourself a festive Fourth of July cake too!

  1. Cereal Cake Pops

The best recipe because literally you don’t have to freak out when your kids eat this raw from the bowl! (For an adult, slightly higher sugar version, checkout my GF Chocolate Cake Pops!)

Cereal Cake Pops
The perfect simple snack to incorporate for dessert or just because! These Healthy Cereal Cake Pops will satisfy that sweet tooth without all the sugar!
Make This Recipe!
White square cake pan with one ounce brown cereal cake pops.

2. Strawberry Nice Cream

Again, love a recipe with a low mess clean up and that can be eaten raw (aka, avoiding the meltdown from a hangry toddler!)

Strawberry Nice Cream
This Strawberry Nice Cream is everything you're craving and more! Creamy, cold, satisfying and satiating, you never knew good for you "ice cream" could taste so good! Made from wholesome, natural ingredients without any added sugar, it's a treat you can feel good about feeding everyone in your family!
Make This Recipe!
Picture of white pan with strawberry nice cream inside with crushed golden cake cones and a brown and silver ice cream scoop peaking out the side.

3. Death by Chocolate Cake (aka Chocolate Zucchini Cake)

A fun way to sneak in a veggie (and fruit, hello avocado frosting!)

Death By Chocolate Cake Recipe
A rich, chocolatey treat filled with love (and a few veggies, too!)
Make This Recipe!
White tile background with chocolate cake slice coming out of a round cake with two gold forks.

4. Chocolate Peanut Butter Cookies

Better than a Reece’s. Toss them in the freezer… you won’t regret this!

Chocolate Peanut Butter Cookies
The perfect combination of chocolate and peanut butter are in these Chocolate Peanut Butter Cookies. An all time classic cookie lightened up with all the delicious flavor!
Make This Recipe!
Baked cookies on silver baking sheet with chocolate glaze over the top.

5. 3 Ingredient Cookie Cake

While not totally homemade, this swap is for my busy moms who want something fun! You can also use small cookie cutters and cut them out for a unique cake mix cookie!

Chocolate Cake Mix Cookie Cake
This 3-ingredient Chocolate Cake Mix Cookie Cake is the perfect time saving hack for a busy mom!
Make This Recipe!
Chocolate Cake Mix Cookie Cake - Reese's Copycat @shawsimpleswaps #simpledesserts #valentinesday #chocolatepeanutbutter #cookiecake #cakemixcookie

6. Homemade Chocolate Pudding

Put those dates to the test with this DIY pudding!

No Added Sugar Chocolate Puddding
This no added sugar chocolate pudding is the perfect way to satisfy your chocolate craving in a healthy way!
Make This Recipe!
No Added Sugar Chocolate Pudding - a simple recipe to satisfy a sweet tooth with no added sugar! #noaddedsugardessert #sugarfreedessert #healthypudding #chocolatepuddingrecipe
Food styled shot of hot cocoa dip charcuterie boards.

7. Hot Cocoa Dip

A better-for-you dip delight that will satisfy both adults and kids alike!

Hot Cocoa Dip Recipe
A fun food twist on a comfort classic beverage, this Hot Cocoa Dip Recipe is sure to be a crowd favorite in no time! Not only is it easy to prepare, it’s also a healthier sweet treat that’s naturally sweetened with California Prunes (a good-for-you food!)
Make This Recipe!
Food styled shot of hot cocoa dip charcuterie boards.

8. Sugar Free Chocolate Dip

They will never know what they don’t know… it’s that good!

Sugar Free Chocolate Spread
This no added sugar dessert dip is perfect to enjoy morning, noon or night! It's great on its own with a spoon, or perfect dipped with fresh berries, apples or graham crackers!
Make This Recipe!
Sugar Free Chocolate Spread

9. Chickpea Cookie Dough

Again, a recipe that can be eaten raw! Plus, it makes an excellent freezer treat to reward during potty training too!

Chickpea Cookie Dough
This Chickpea Cookie Dough is a healthy, low sugar but totally delicious sweet treat adults and kids will go crazy for!
Make This Recipe!
White marble backdrop with single glass jar filled with chocolate cookie dough and mini chocolate chips on top with a tiny spoon sticking out.

10. Sweet Chocolate Hummus

Hands down, make this! And then serve it with your favorite fruits.

Sweet Hummus Recipe
A rich, creamy chocolate dessert dip made with the essential ingredients you likely have on hand! This Sweet Hummus Recipe is the perfect snack or party dip!
Make This Recipe!
A rich, creamy chocolate dessert dip made with the essential ingredients you likely have on hand! This Sweet Hummus Recipe is the perfect snack or party dip! The beauty of this baby is you can make it all in the blender, aka, no mess clean up! #desserthummus #desserthummusrecipe #healthydesserthummus #desserthummushealthyrecipe #desserthummuschocolate

Looking for more kid-friendly recipes? Then checkout some of my reader favorites below!

I’d love to hear what you think about this roundup! Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest if you make something. I’d love to reshare!

7 Day No Sugar Challenge

Tired of giving in to the latest fad diet that promises you to tame your sweet tooth with a no sugar challenge? Then this realistic 7 Day No Sugar Challenge is for you! As a registered dietitian nutritionist in the field for over a decade, I’ll help you understand the differences in the types of sugars present in foods while guiding you to make the choices that help you feel your best.

White background with bowls of brown sugar, cane. sugar, sugar cubes, and syrup.

What is a no sugar challenge?

Simply put, the sugar challenges I run here on Shaw Simple Swaps are all sustainable, realistic challenges that help participants understand the world of sugar, while empowering them to make the best choices for their health.

While it does recommend you limit your intakes of added sugars, it is NOT a sugar detox, cleanse, or anything fad-like.

Some no sugar challenges you may read about require you to completely eliminate all foods that have any grams of sugar, added or natural.

This is not that type of challenge!

There’s a big difference between added sugars and natural sugars, and the challenges I host as a registered dietitian nutritionist will help you identify those.

The 7 Day No Sugar Challenge I have for you here as well as the 21 Day Added Sugar Challenge are meant for individuals who want to dive deeper into what and how the different types of sugars interact within the body.

Based on the recommendations noted below, this challenge will be individualized based on your energy needs. But, whatever the added sugar recommendations are for your personal nutrition needs, the premise of the 7 Day Sugar Challenge is to stay UNDER that specific number of added sugar grams, daily.

Don’t worry if you’re confused, we’ll get to how to calculate your total maximum added sugar intakes per day shortly!

Who is this challenge NOT for?

I want to make this very clear from the start! This is not a challenge for someone struggling with any diagnosed eating disorder or someone with a history of disordered eating.

This is also not intended for those under supervised medical care.

When does the 7 Day Challenge start?

It’s ongoing! I highly encourage you to pick a day, grab the resources below and start! But, I will be hosting these a few times throughout the year in a structured format.

If you’re interested in staying abreast on these more formal periods of the challenge, sign up for the 7 Day Sugar Challenge email list here.

7 Day Sugar Challenge Email List

What are the differences between added and natural sugars?

For those wondering what are the differences between the two main types of sugar found in foods, this is what you need to know!

Added sugars are:

  • ADDED to foods, meaning they are not naturally present in the genetic makeup of the food
  • Use to enhance palatability of foods (aka sweetness) but do not offer significant nutritional benefit
  • Often found in baked foods, pastries, packaged snacks, and store bought sauces

Natural sugars are:

  • Inherent in the food, like fructose and glucose in fruits and some vegetables
  • Not frequently added into the food (unless it’s a recipe that is using the natural sugars to sweeten the food, like my Banana Chocolate Chip Muffins)
  • Offer both energy and beneficial nutrients to the diet
  • Often found in foods like bananas, apples, squash, dates, and 100% fruit juices

For an in-depth look at what ingredients classify as addd sugars and which are natural, I highly recommend looking into getting my Slash the Sugar Guide.

It’s a useful resource that will never go out of style in helping you on your health journey.

White ebook cover with title "7 Day Slash the Sugar" in black cursive with black tile and various sugar cubes on the bottom of the book in an image.

Why should you try reducing added sugar in the diet?

Here’s the deal: the Dietary Guidelines for Americans and the American Heart Association both have advised in decreasing the amount of added sugar in the standard American diet (SAD.)

And, there are good reasons for this!

While added sugars are OK in moderation, excessive intakes have been linked to a list of preventable diseases, such as obesity, type 2 diabetes, cardiovascular disease and more.

I want to remind you that there are multiple factors, one being genetics, that plays a large role in the development of these diseases, but it would be remiss not to bring up the fact that lifestyle and diet choices also play a huge role.

Which brings me back to why this challenge is a great, realistic way for you to personally recognize where you can make some small changes in your own diets to help nourish your body for the long haul!

What are the recommendations for sugar in a typical diet?

The Dietary Guidelines for Americans 2020-2025 recommend to consume no more than 10% of daily calories come from added sugars. For someone consuming 2000 calories a day, this would be no more than 200 calories coming from added sources of sugar.

But, how many grams of sugar are in that 200 calories?!

Great question! And, the answer is a simple math formula to figure it out based on your individual calorie needs.

One teaspoon of sugar contains approximately 4 grams of added sugar, and there are roughly 4 calories per gram of sugar.

So, 200 divided by 4 divided by 4 again would yield about 12 teaspoons of sugar or 50 grams.

An even simpler way to look at it is following the American Heart Association (AHA) recommendations that are actually a bit more strict.

The AHA recommends no more than 25 grams of added sugar be consumed per day for adult females, and no more than 37 grams of added sugar consumed per day for adult males.

Now, when it comes to kids, we want to minimize added sugar as much as possible given that they will naturally be exposed to this in many different products and cereals.

But, the American Academy of Pediatrics does take a strong stance and recommends no added sugar be consumed for those under 2 years of age.

As a mom and dietitian, I know this can be hard when many foods marketed towards infant feeding do contain some amounts of added sugars.

However, I do recommend doing your best to adhere to these recommendations as we all know, an affinity for sugar is not something we have to worry about our kids not developoing!

I.E. what kid does not enjoy a slice of cake at a birthday or ice cream cone?!

How to eat less sugar in your daily diet?

Depending on what your typical day to day dietary intakes look like, these recommendations may seem fairly in line with how you currently eat, or may be very drastic.

Whatever the case, please know YOU DO NOT HAVE TO OVERHAUL YOUR DIET OVERNIGHT!

Start with one small change to focus on a week, and you’ll be amazed at the big differences you’ll start seeing in the first month.

Tips to reduce added sugar in your daily diet:

  • Choose snacks that focus on the three macronutrient groups (carbs, protein, and fat) to have well-balanced, energy supporting nourishment
  • Be a smart shopper.
  • Satisfy a sweet tooth with a smaller portion of your “craving”
    • You will never hear me say “no cakes, cookies, etc.” in a balanced diet. However, I do recommend portioning out the higher added sugar foods you crave and balancing that craving with healthier options throughout the rest of the day
  • Stock up on frozen fruits
    • Frozen, pitted cherries are AMAZING for a refreshing sweet
    • You can even stuff with a piece of dark chocolate for a fun twist

To help set you up for success at the market, I recommend getting my Guide to Healthy Eating.

It helps you not only understand how to take inventory of what you have on hand, but will also help you shop for success!

Low Sugar Recipes to Try

For those ready to get started and want to prepare themselves with delicious, low to no added sugar recipes, here are a few of my top favorite recipes to try!

Snacks + Sweet Treats

Main Meals

And for 40 more recipes, checkout my low added sugar recipe roundup here!

I’d love to hear what you think about the sugar challenge! Have you tried one before? What did you think?

Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to connect with you and learn more about how I can help you on your healthy journey!

Baby Meatballs Recipe

Just starting out on the feeding journey with your little one? You’ve come to the right place! I’ve got a delicious Baby Meatballs Recipe to set your little one up for success when it comes to meeting their nutritional needs. Whether you are starting with the baby led weaning approach or a more traditional pureed feeding approach, this recipe is perfect for both!

Baby meatballs in white casserole dish on the side with a hoagie roll stuffed with meatballs and greens in the center and a smiley face plate on the side with two meatballs for eyes and avocado mouth.

Beef is a fundamental first food thanks to its nutrient profile with all-stars like iron and zinc! Plus, the best part is its family friendly too (aka, mom does not have to be a short order cook!)

[feast_advanced_jump_to]

Why this Recipe Is Great for New Eaters

Every bite your baby takes counts, especially in the first 24 months of life! Starting your baby with beef as a complementary first food can ensure they get nutrients they need for healthy growth and development.

The American Academy of Pediatrics, the Women Infants and Children’s Program and now for the first time ever, the Dietary Guidelines for Americans recommend introducing solid foods, like beef, to infants and toddlers, in order to pack in every bite with protein, iron, zinc and choline.

As you may remember from my post here, iron-rich foods, like beef, are especially important for healthy brain development. Serving nutritious foods babies and toddler love to eat, like beef, is simple and easy—puree, mash, chop or shred meat at various stages to meet their changing feeding needs.

Now that we’ve got that squared away, let’s make these Baby Meatballs!

What You Need to Make this Recipe

White tile with glass bowls filled with baby meatballs ingredients, including raw ground beef, mushrooms, carrots, oil and spices.

Ingredient Swaps + Substitutions

  • I have only made this recipe with mushrooms and carrots, so cannot confirm how modifying the vegetables would taste. But, early exposure to these produce picks is a great addition to expanding their flavor profile.
  • Note, I do not use salt in this recipe as infants really do not need any additional sodium in their diet. For adults enjoying this, use a sauce with the meatball that has your preferred taste preference or, alternatively, simply season at the table to taste.

How to Make this Recipe

Steps 1 + 2:

Start by getting your produce chopped and grated. Then preheat the oven and begin sauteing your mushrooms and carrots in the olive oil.

Two picture collage with pictures of grey saute pans with pre-cooked carrots and mushrooms then cooked carrots and mushrooms.

Steps 3 + 4:

Add the cooked veggies into the ground beef, spices, and egg bowl. Mix together, then add in the oats.

Two picture collage with first a glass bowl with egg, raw beef and cooked veggies, the second with mixed beef and egg with oats added on top.

Steps 5 + 6:

Once meatball mixture is combined, spray baking sheet or large casserole pans and roll meat mixture into ½-ounce meatballs (yielding about 42 mini meatballs.) Place in oven and cook until internal temperature reaches 160 degrees F (or about 18 to 20 minutes.)

Two picture collage with first a glass bowl with raw beef baby meatballs, the second the raw meatballs formed into 1-ounce balls in a white casserole dish.

Steps 7 + 8:

Let cool for 5 minutes, then serve as desired based on the appropriate age of your infant, toddler, child, or partner!

Two picture collage featuring white casserole dish with beef meatballs cooked and green parsley on top.

Sample 8- to 18-Month-Old Plate of Meatballs for Babies

  • I like to serve this with a no salt version of my Avocado Pesto Sauce and a slice of avocado covered in hemp seeds. This allows an easier grasp for the child to pick up.
  • You can serve this earlier in the feeding journey as well depending on your child’s progression and if you’ve already introduced potentially allergenic foods (like eggs) separately to rule out any reactions. 
Picture of white plate with smiley face made out of two meatballs for eyes topped with green sauce and an avocado slice for a mouth.

Please remember If you have questions about starting solid foods, consult a physician or health care provider.

Sample Adult Plate of Meatballs for Baby Meatballs Recipe

  • Moms, this is for you! Pair the meatballs with my Vegan Coleslaw and slather that Avocado Pesto Sauce on the sides of a whole-grain bun for an easy one-handed, stress free, nutritious meal!
White plate with hoagie roll in center stuffed with baby meatballs, lettuce greens, and white sauce.

Recipe Notes + Expert Tips

  • This Baby Meatballs Recipe is pretty simple so for my exhausted mamas out there, you don’t have to worry about messing this up. The biggest thing to remember is making sure the mushrooms and carrots are finely chopped and grated so they are the appropriate portion sizes in the meatballs.
  • If you prefer to use a varying binder other than the oats, I suggest using either infant fortified cereal or garbanzo bean flour.
  • You can make this in a bigger batch, too, and freeze for later so you can just pull out and enjoy!
Baby meatballs lined in a white 9x13 inch pan.

Expert Tips: Cooking Better Beef Tips

To set you up for even more kitchen success when cooking with beef, here are some of my top #simpleswap tips!

What temperature should I cook these meatballs too?

Beef’s tender, juicy texture is optimum when cooked to medium rare (145°F) to medium (160°F) doneness. As noted above, ground beef should be cooked to 160°F!

For steaks, insert an instant-read thermometer horizontally from the side so it penetrates the thickest part of the center of the steak not touching the bone or fat. After cooking, let steaks rest before serving.

To determine the perfect doneness for a roast, insert an ovenproof meat thermometer into the thickest part of the roast, not resting in fat or touching bone, for about 15 seconds. Remove thermometer, continue cooking, if necessary. Temperature will continue to rise 5 degrees F to 15 degrees F after removing from oven to reach desired doneness. Allow 15 to 20 minutes standing time.

Try These Other Beef Recipes with Your Crew

As your kids get older and can tolerate more sodium, I suggest trying the Cheeseburger Tater Tot Casserole and Instant Pot Sloppy Joe recipes above (both lightened up!) They are huge hits and a great way to get iron in for growing kids and teens!

If you try this recipe, would you please do me a favor and leave a star rating in the recipe box and/or comment below! This helps immensely in Google to continue delivering high quality content to you. And please be sure to tag and share what you made with me on social, I love seeing your creations! You can find me here: Instagram – Facebook – Pinterest!

Baby meatballs lined in a white 9x13 inch pan.
Print Recipe
4.60 from 104 votes

Baby Meatballs Recipe

This delicious Baby Meatballs Recipe is the perfect meal to set your little one up for success when it comes to meeting their nutritional needs when starting solids. Plus, it doubles as a quick-fix meal for busy parents too!
Prep Time15 minutes
Cook Time20 minutes
0 minutes
Total Time35 minutes
Course: Dinner
Cuisine: American
Servings: 42 meatballs
Calories: 22kcal
Author: Liz Shaw

Ingredients

  • 2 teaspoons extra virgin olive oil
  • 1/2 cup white mushrooms finely chopped
  • 1 medium carrot finely grated
  • 1 pound lean ground beef
  • 1/2 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/4 teaspoon black pepper
  • 1 large egg
  • 1/3 cup old-fashioned oats

Instructions

  • Preheat oven to 350 degrees F.
  • In a medium sauté pan, sauté olive oil with chopped mushrooms and. grated carrots over medium heat for about 5 minutes. Remove from heat.
  • Transfer to a large bowl and mix with the ground beef, spices, and egg. Mix together until uniformly combined, then add in the oats and mix again.
  • Spray two large baking sheets, or two 9 x 13-inch casserole pans, with a light olive oil mist. Portion meatball mixture into ½-ounce balls and place on sheet. Repeat until all meatball mixture is used (this should be about42 meatballs give or take based on the ½-ounce portion.)
  • Place in the preheated oven and cook for 20 minutes, or until internal temperature reads 160 degrees F. Remove and let cool before serving.
  • For beginner eaters following the baby led weaning approach, serve1 to 2 meatballs with a slice of avocado covered in hemp seeds. Consider serving with my Avocado Pesto Sauce for a fun, flavored-filled, nutrient-rich dip.
  • For beginner eaters following a traditional pureed approach, consider blending the meatball with the Avocado Pesto Sauce and spoon feeding the puree to your child.
  • For adults and moms who only have one-hand to eat, make it into a. meatball sandwich using the Vegan Coleslaw and Avocado Pesto Sauce as a fun topping.

Video

Notes

Serving Size Notes:
Per Child: 2 Baby Meatballs
Per Adult: 6 Baby Meatballs
  • Please remember If you have questions about starting solid foods, consult a physician or health care provider.
  • The old-fashioned oats help bind the meatballs, but can easily be swapped with fortified infant cereal or crushed Cheerios too for a vitamin D boost.
  • While I haven’t tested this without the egg, if your child has an egg allergy, consider making a flax egg to provide a similar result.
  • Baby Meatballs are best stored in the refrigerator or freezer in an air-tight container. If in the refrigerator, use within 5 days; if in the freezer, use within 3 months.
Expert Tips
  • This Baby Meatballs Recipe is pretty simple so for my exhausted mamas out there, you don’t have to worry about messing this up. The biggest thing to remember is making sure the mushrooms and carrots are finely chopped and grated so they are the appropriate portion sizes in the meatballs.
  • If you prefer to use a varying binder other than the oats, I suggest using either infant fortified cereal or garbanzo bean flour.
  • You can make this in a bigger batch, too, and freeze for later so you can just pull out and enjoy!

Nutrition

Calories: 22kcal | Carbohydrates: 1g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 11mg | Sodium: 10mg | Potassium: 50mg | Fiber: 1g | Sugar: 1g | Vitamin A: 249IU | Vitamin C: 1mg | Calcium: 3mg | Iron: 1mg

Want more Shaw Kitchen recipes? Then sign up here for my 5 Day Stress-Free Meal Plan delivered straight to your inbox!

Disclosure: This post is in collaboration with NCBA, a contractor to the Beef Checkoff.

Avocado Pesto Pasta Salad

This fresh, vibrant cold pasta salad is the perfect addition to a picnic, backyard BBQ, or just for a meal one night! Filled with whole grains, heart-healthy avocados, and delicious cherry tomatoes, this Avocado Pesto Pasta Salad is a recipe you can feel good about feeding your entire family.

Glass bowl filled with brown penne pasta covered in green pesto sauce with red cherry tomatoes poking through.

Living in Southern California, literally the heart of California Avocado country, I’m always looking for creative ways to use this green goddess in my recipes! While I love the 5 Snack Ideas I have using this fruit, this Avocado Pesto Pasta recipe needed to happen.

I mean avocado and pasta, they just go hand in hand!

And, I promise, you’ll be glad it did too!

What You Need to Make this Recipe

For the Avocado Pesto

  • If you are dairy-free, feel free to swap the Greek yogurt for your preferred dairy-free substitute.
White tile backdrop with fresh green basil, avocado, and spices on top to make Avocado Pesto Pasta.

For the Avocado Pesto Pasta Salad

  • For a dairy-free diet, swap out the parmesan cheese with preferred dairy-free option. Nutritional yeast also adds a fun layer of flavor as a topping too (plus more vitamin B-12!)
  • For a gluten-free option, use preferred gluten-free pasta of choice. We like a quinoa macaroni!
White tile backdrop with brown wheat pasta, cheese, tomatoes, and green pesto in glass bowls.

How to Make this Recipe

Simply start by blending all the ingredients for the Avocado Pesto Sauce in a high-powered blender or food processor.

Blender with green pesto inside and the metal blade poking through on the bottom.

Be sure to scrape down the sides with a spatula, then pulse one more time so an even consistency is achieved.

White tile backdrop with green pesto sauce in glass bowl under black towel with cucumbers, avocado and basil on the side.

Once you have the pesto, combine with the cooked pasta, tomatoes, and cheese.

White tile backdrop with glass bowl filled with wheat pasta, red tomatoes, green sauce, and cheese, parsley and salt on the side.

Viola, you’re done! Ready to dive in!

Glass bowl with wheat pasta covered in avocado pesto sauce and topped with chopped green parsley and halved red tomatoes.

Other Salad Recipes You May Enjoy

If you liked this simple salad recipe, you will love these other Shaw Kitchen favorites too!

Glass bowl with wheat pasta covered in avocado pesto sauce and topped with chopped green parsley and halved red tomatoes.
Print Recipe
5 from 3 votes

Avocado Pesto Pasta Salad

A delicious blend of your garden veggies with a special lightened up avocado pesto to make this Avocado Pesto Pasta Salad!
Prep Time15 minutes
Cook Time5 minutes
0 minutes
Total Time20 minutes
Course: Salad, Side
Cuisine: American
Servings: 8 servings
Calories: 192kcal
Author: Liz Shaw

Ingredients

Avocado Pesto

  • 1 medium avocado
  • 2 tsps minced garlic
  • 1 cup basil leaves
  • 1/2 cup plain Greek yogurt
  • 2 tbsps white wine vinegar
  • 1 tsp lemon juice
  • 1/2 tsp black pepper
  • 1/4 tsp salt

Pasta

  • 8 oz whole wheat penne pasta cooked
  • 1 cup cherry tomatoes quartered
  • 1/4 cup parmesan cheese
  • 2 tbsps chopped parsley

Instructions

  • In a food processor, pulse all ingredients for avocado pesto into a thin, sauce like consistency.
  • Combine vegetables, pasta (cooled), and the pesto sauce in a large bowl. Add in the tomatoes, spinach and red onion. Stir in the feta cheese at the end.
  • Portion out and top with freshly roasted peanuts!
  • Enjoy as a side or a main meal with a slice of fruit!

Nutrition

Calories: 192kcal | Carbohydrates: 27g | Protein: 7g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 5mg | Sodium: 69mg | Potassium: 335mg | Fiber: 3g | Sugar: 3g | Vitamin A: 624IU | Vitamin C: 13mg | Calcium: 58mg | Iron: 1mg

Buffalo Chicken Grain Bowl

When you aren’t sure what to make for dinner, then grab a rotisserie chicken (or make my Slow Cooker Spicy Chicken) and make this quick and easy Buffalo Chicken Grain Bowl! This bowl is so easy to customize so even the pickiest eaters in your house will be pleased. Plus, it makes great leftovers for the entire week!

White tile with green napkin on top with salad bowl filled with greens, avocado, and tomato with dressing bowl on side.
This recipe was originally posted in 2016. It was updated in Jan 2021 with new photos!

If you’re always on the lookout for a simple but nourishing meal that packs big flavor but doesn’t require hours to make, then look no further than the build your own bowl concept!

This Buffalo Chicken Grain Bowl follows suits with the principle I adhere to in the Shaw Kitchen: make meal ideas that literally everyone can build into their own favorite bowls!

What You Need to Make this Recipe

  • Feel free to swap in cooked lentils or black beans for a vegetarian option!
  • If dairy-free, use a plant-based yogurt and sub the beans for the protein.
White tile with bowls of shredded chicken, lettuce, veggies, and sauces to make Buffalo Chicken Grain Bowls.

Simply assemble bowl by making the dressing first, then tossing it with the rest of the ingredients!

Viola, dinner is served!

Green napkin with a glass bowl filled with veggies, chicken and tossed in red buffalo dressing.

Recipe Tips + Notes

This recipe couldn’t be easier to make! Here are a few simple swaps to make it even more time efficient for you:

  • Buy a pre-chopped and washed veggies and lettuce that has been cut. Run the lettuce under cool water and pat dry, then serve!
  • Buy a precooked quinoa (or alternative whole grain like brown rice).
  • Make a big batch of the buffalo ranch dressing at once (like triple the quantity) so you can serve it all week long as a fun sauce (it tastes great on tacos too!)
Green napkin with a glass bowl filled with veggies, chicken and tossed in red buffalo dressing.

Other Quick and Easy Meals You Will Love

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!

White tile with green napkin on top with salad bowl filled with greens, avocado, and tomato with dressing bowl on side.
Print Recipe
4.80 from 5 votes

Buffalo Chicken Grain Bowl

Paleo, Gluten Free and Delicious! This Buffalo Chicken Grain Bowl is the perfect meal to compliment your training program!
Prep Time10 minutes
Cook Time0 minutes
0 minutes
Total Time10 minutes
Course: Entree
Cuisine: American
Servings: 4 servings
Calories: 477kcal
Author: Liz Shaw

Ingredients

  • 2/3 cup plain Greek yogurt divided
  • 3 tbsps red wine vinegar
  • 1 tbsps Buffalo hot sauce divided
  • 2 tsps DIY Ranch Dry Mix or ranch seasoning
  • 1/4 tsp black pepper
  • 1/4 tsp kosher salt
  • 12 ounces shredded chicken cooked
  • 4 ounces avocado chopped
  • 1 1/3 cups quinoa cooked
  • 8 cups romaine lettuce chopped
  • 1 cup cherry tomatoes halved
  • 1/2 cup shredded cheese

Instructions

  • Whisk the yogurt, vinegar, Buffalo hot sauce, ranch seasoning, salt and pepper in a small bowl. Set aside.
  • Divide remaining ingredients amongst 4 bowls, or toss together in one large bowl for people to self serve.
  • Drizzle the dressing over the top, or toss over the entire salad. Enjoy!

Notes

  • Many ancient grains work well in this recipe. I’ve tried couscous, bulgur and kamut. 
  • If you know you will have leftovers, store the dressing separately and do not toss into the salad.
  • Salad will keep in the fridge for 2 days tossed together when stored in an air-tight container with a paper towel.

Nutrition

Calories: 477kcal | Carbohydrates: 45g | Protein: 37g | Fat: 17g | Saturated Fat: 4g | Trans Fat: 1g | Cholesterol: 76mg | Sodium: 409mg | Potassium: 1020mg | Fiber: 8g | Sugar: 3g | Vitamin A: 8555IU | Vitamin C: 18mg | Calcium: 175mg | Iron: 5mg

Cereal Cake Pops

The perfect sweet and salty treat that you can feel good about feeding your entire family: Cereal Cake Pops! Filled with good-for-you wholesome ingredients like peanut butter and whole grains, and lightly sweetened with dates, you can rest easy knowing these healthy Cereal Cake Pops are a great snack that adults and toddlers alike will enjoy!

White square cake pan with one ounce brown cereal cake pops.
This post was originally published in 2016. It was modified in Jan 2021 to include new photos.

Continuing on my quest to make nutritious and delicious treats that both Mr.CEO and my toddler will enjoy (just like that Strawberry Nice Cream), I came up with these Cereal Cake Pops! I hope you enjoy these as much as they did!

What You Need to Make this Recipe

  • You can use any whole grain cereal of choice, but we like Cheerios because not only are they fortified with important nutrients like iron and vitamin D, but they’re also gluten-free too!
White marble backdrop with glass bowls of ingredients, including brown colored cheerios, chocolate chips, sprinkles, and dates to make Cereal Cake Pops.

How to Make this Recipe

Step 1:

Microwave dates and water for 75 seconds.

Step 2 – 4:

Place the cereal into a food processor or high powered blender and pulse for 10 seconds, or until cereal resembles a coarse like consistency (see #4.) Do not over pulse! You do not want a flour! Set cereal in a large bowl.

Four picture collage for the process shots to make Cereal Cake Pops, including dates soaking in water and cereal in a blender, pulsed.

Steps 5 – 7:

Place the dates, water, vanilla, and nut butter in the blender. Pulse until smooth.

Step 8:

Combine the date paste with the cereal. You may need to use your hands to get the cereal thoroughly combined with the date paste! This is a great way to get your kiddos involved in the kitchen too.

Four picture collage, including dates with nut butter in a blender, then pulsed, then combined in a glass bowl with pulsed cheerios.

Steps 9 + 10:

Once the cereal and date paste is combined, portion into 1-ounce cake pops. While traditionally I would put these on sticks for older kids and adults, for toddler I find the sticks more of a chocking hazard so omit them!

Steps 11 + 12:

Melt the chocolate in 10 to 15-second intervals in the microwave, then drizzle over the cereal cake pops! Top the chocolate with the sprinkles before it dries. I recommend settimg them in the fridge to harden and keep cool.

Four picture collage with final steps to make cereal cake pops, including cereal "dough" rolled into balls then covered with white chocolate and sprinkles.

When ready to eat, you have the perfect, right sized snack!

White marble tile with brown cereal cake pop with white drizzle icing and red and pink heart sprinkles on top.

Recipe Notes

  • This recipe is the perfect recipe to make with kids! Plus, it’s a good for you snack that isn’t filled with added sugar (they’re actually added sugar free without the chocolate icing!)
  • I like to store these in the freezer and pull then out about 5 minutes before my toddler is ready for snack time for a healthy, fun treat!
  • Make these your own by topping with your favorite crushed nuts (I love a a dark chocolate and crushed almonds) or a holiday themed sprinkle!

Clearly my toddler approved of these!

Toddler girl in pink checker board plaid smiling.

And she had a blast decorating them for “heart day!”

White marble tile with cereal cake pops covered in white chocolate and red sprinkles.

Other Kid-Friendly Snacks You May Enjoy

White square cake pan with one ounce brown cereal cake pops.
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5 from 3 votes

Cereal Cake Pops

The perfect simple snack to incorporate for dessert or just because! These Healthy Cereal Cake Pops will satisfy that sweet tooth without all the sugar!
Prep Time5 minutes
Cook Time0 minutes
10 minutes
Total Time15 minutes
Course: Dessert
Cuisine: American
Servings: 12 cake pops
Calories: 106kcal
Author: Liz Shaw

Ingredients

  • 20 each pitted dates
  • 1/4 cup water
  • 1/2 tsp vanilla extract
  • 2 2/3 cups whole grain cereal
  • 1/3 cup nut or seed butter
  • 1/3 cup white chocolate chips optional
  • 1/4 cup sprinkles optional

Instructions

  • Add dates to a microwave safe dish and place water on top. Microwave for 75 seconds.
  • While dates are cooking, pulse whole grain cereal in a food processor or high powered blender for 10 seconds. This will allow part of the cereal to be a flour-like consistency and part to be a little more coarse. You want this!
  • Remove and place in a bowl, set aside.
  • Add the dates, water, and vanilla to a food processor or high powered blender. Pulse until a jelly-like consistency forms. You may need to scrape down the sides of the container with a spatula between pulses.
  • Add the nut butter into the blender with the dates, and continue to pulse until smooth.
  • Add the date-nut butter mixture to the bowl with the cereal, mix together with a spatula. You may need to use your hands (be sure they're clean!) to combine the ingredients thoroughly.
  • The consistency should be coarse and a ball should be able to be formed without crumbling. If difficult to form, add a tablespoon more of melted nut butter.
  • Use a 1-ounce scoop and form into small round cake pop balls (this recipe yields about 12.) Repeat until all dough is used.
  • If you want to add a chocolate coating, melt 1/4 cup of chocolate chips (or other chocolate) in the microwave at 10 second intervals, stir, and continue to heat until melted.
  • Remove and stir with a spoon. Drizzle the outer surface of the pop with the chocolate and sprinkle preferred topping over the top (like holiday sprinkles.)
  • Store in an airtight container in the fridge for up to 14 days, or freeze for up to 3 months.

Notes

Here are some tips to keep in mind:
  • Swap in a seed butter (like sunflower seed) for a nut allergy.
  • I like to use a cereal like Cheerios (it’s naturally gluten free and filled with whole grains). I’ve also used a slightly sweet option like Honey Bunches of Oats too! 

Nutrition

Calories: 106kcal | Carbohydrates: 12g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Trans Fat: 1g | Cholesterol: 1mg | Sodium: 32mg | Potassium: 107mg | Fiber: 1g | Sugar: 3g | Vitamin A: 156IU | Vitamin C: 1mg | Calcium: 54mg | Iron: 2mg

Slow Cooker Spicy Chicken

Feeling worn out but still have to get something on the table for dinner? Then this Slow Cooker Spicy Chicken is for you! It doubles wonderfully as leftovers and is perfect on a sandwich, salad, or soup!

White bowl filled with light brown shredded chicken topped with cilantro on a white backdrop.
This post was originally published in 2014. It was updated in 2021 to include new photos and process shots.

Move over rotisserie chicken, this Slow Cooker Spicy Chicken is just as easy to make and lower in sodium than your store bought bird!

What You Need to Make this Recipe

If you aren’t keen on spice, omit the jalapeño and toss in 1/4 of an onion.

White backdrop with chicken breasts, bay leaf, jalapenos, spices and broth in clear bowls.

How to Make this Recipe

Step 1: Combine all ingredients in the inner metal pot of the Instant Pot and set to Slow Cook, low to normal heat, for 2 hours. If using a traditional slow cooker, just set the temp to low.

Step 2: When cooking completes, the internal temperature of the breasts should be 165 degrees F for food safety.

Two image collage with first being raw chicken, broth and herbs in the metal instant pot base; the second being the cooked chicken in the pot.

Step 3: Shred the chicken using two forks.

Step 4: Garnish with fresh herbs and serve as desired.

Two picture collage, the first being shredded chicken in a bowl, the second being the final product of slow cooker spicy chicken in a glass bowl with cilantro garnish.

Or, just eat it with a fork straight from the bowl!

White bowl filled with light brown shredded chicken topped with cilantro on a white backdrop.

Recipe Notes

Here are some tips to make this slow cooker spicy chicken into a completed meal!

  • Buy frozen veggies and rice.
    • For those who really can’t swing the extra half hour on Sunday to chop ahead for the week, just pick up a few varieties of frozen veggies and have them on hand.
    • A quick bowl can easily be prepared in under 10 minutes with brown rice, a bag of southwestern vegetables blend and shredded chicken. Top with cheese and guacamole and you’ve got a winner!
Picture of example bowl using shredded chicken with chopped veggies, a bowl of orange dressing and avocado on the side.
  • Pick up some cooked polenta.
    • Ever seen the tube of the cornmeal concoction near the pasta at your local store? Well, it’s called polenta and it just so happens to be FANTASTIC in a bind.
    • Since it’s precooked, slice, dice and top with a jar of Pico de Gallo and the rest of your chicken. The spicy flavor of the chicken and salsa pairs excellent with the neutral flavor of the polenta, creating a stellar meal in minutes.

Other Meal Prep Recipes You May Enjoy

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!

White bowl filled with light brown shredded chicken topped with cilantro on a white backdrop.
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5 from 3 votes

Slow Cooker Spicy Chicken

Feeling worn out but still have to get something on the table for dinner? Then this Slow Cooker Spicy Chicken is for you! It doubles wonderfully as leftovers and is perfect on a sandwich, salad, or soup!
Prep Time5 minutes
Cook Time2 hours
Total Time2 hours 5 minutes
Course: Dinner
Cuisine: American
Servings: 4 servings
Calories: 134kcal
Author: Liz Shaw

Ingredients

  • 2 cups chicken stock or broth, low sodium preferred
  • 1 each bay leaf
  • 1 each jalapeno sliced, seeded
  • 1 tbsp minced garlic
  • 1/4 tsp black pepper
  • 1/8 tsp salt
  • 1 pound boneless, skinless chicken breast

Instructions

  • Press the SLOW COOK function on your Instant Pot and set the timer for 2 hours, with KEEP WARM turned on.
  • Place the stock, jalapeno, bay leaf, garlic, pepper and salt in the broth, stir. Lay the chicken breasts on top. Secure the lid, set valve to sealing, and let the cooking start.
  • When cooking completes (or internal temperature of the breasts reach 165 degrees F), you can leave the chicken in the metal pot until ready to serve on the KEEP WARM function.
  • When ready to serve or store, remove chicken and shred with two forks.

Notes

Serve as desired over a salad, as tacos, or your preferred dish! Store leftovers in an airtight container in the fridge for 5 days, or freeze for up to 3 months

Nutrition

Calories: 134kcal | Carbohydrates: 1g | Protein: 24g | Fat: 3g | Saturated Fat: 1g | Cholesterol: 73mg | Sodium: 375mg | Potassium: 426mg | Fiber: 1g | Sugar: 1g | Vitamin A: 116IU | Vitamin C: 2mg | Calcium: 11mg | Iron: 1mg

Vegan Coleslaw Recipe

Spice up your lunchtime salad with this healthy twist on coleslaw! This Vegan Coleslaw Recipe is perfect as a side with a delicious sandwich or grilled mushroom burger, or topped over your hot dogs! The possibilities are endless.

Two white plates with purple cabbage coleslaw on top with green napkin on a white marble backdrop.

Why You Need to Make This

If you’re trying to get your family to eat more veggies, then this is the perfect way to do so!

I love using the saying “eat the rainbow” with my clients and figured the best way to depict this was with a beautiful, vibrant vegan coleslaw recipe! We eat with our eyes after all, so why not show your loved ones how beautiful produce can be!

Seriously, we make this healthy coleslaw at least once a month to use on top of my Black Bean Burgers.

What You Need to Make this Red Cabbage Slaw

Feel free to sub in another crunchy veggie of choice here too if you’d like!

Jicama makes a wonderful addition!

White marble backdrop with glass bowls filled with purple cabbage, vinegars, and carrots.

Ingredient Swaps + Substitutions

  • If you can’t get your hands on the purple cabbage, you can swap with green.
  • To save time, feel free to buy the shredded cabbage slaw mix to toss in. It will have some carrots in there but feel free to add more.
  • Brown mustard is preferred, but yellow will do.
  • Do not swap out vinegars, the apple cider really adds a nice flavor here!

How to Make this Vinegar Coleslaw Recipe

Follow these steps to make a fool proof slaw every time!

Two picture collage with first being vinegar and oil in a glass bowl that appears yellow, the second being the glass bowl with cabbage sliced and carrots.

Step 1: Start by whisking the dressing ingredients, including the spices, in a large bowl.

Step 2: Then add in the cabbage, carrots, and apples!

Two picture collage with first a bowl of purple shredded cabbage with green celery leaves, the second a glass bowl with all the purple cabbage, carrots and green leaves mixed together.

Steps 3 + 4: Toss in the celery leaves, then mix one final time to ensure all veggies are coated with the dressing!

Two white plates with purple cabbage coleslaw on top with green napkin on a white marble backdrop.

Then plate and serve with desired garnishes! We love sliced almonds and cilantro on top!

Close up picture of fork on purple cabbage slaw with sliced almonds and cilantro on top.

Recipe Notes

Expert Tips + FAQ

Keep these in mind while preparing this Vinegar Coleslaw:

  • Use a mandolin to cut the cabbage uniformly thin! But, be careful with this kitchen gadget. Always use the top so you keep your fingers safe!
  • This Vegan Coleslaw recipe develops a really rich flavor if you make it and leave it in the fridge for an hour. This allows the vinegar dressing to soak into the cabbage.
  • If you are letting it sit in the fridge, do not add the crunchy nut or seed topping! They will get soggy.
Do I have to use red cabbage in this?

No, you don’t! But, it’s really what gives the recipe that vibrant color. If you choose to swap in green cabbage, it will be a bit more bland in color yet maintain the same vinegar coleslaw taste as long as you follow the dressing recipe exactly.

I don’t like the cane sugar in here. What can I use instead?

If you prefer, you can swap in a different sugar source like honey or coconut sugar. Keep in mind this will alter the taste slightly and they are in fact still sources of added sugar. For a fun, natural sugar swap, you can try a little natural date syrup. For a lower calorie sugar, stevia and monk fruit both work well in this.

I’m out of apple cider vinegar. What else can I use?

Using ACV really provides the best flavor for this recipe. If you’re in a bind, choose white vinegar over red wine or rice vinegar and add a TBSP of apple juice if you have it to the dressing.

Serve this No Mayo Coleslaw With

Since this is a vegan coleslaw, I highly recommend considering adding it to these sandwiches and burgers for an elevated twist!

Close up picture of fork on purple cabbage slaw with sliced almonds and cilantro on top.
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5 from 6 votes

Vegan Coleslaw Recipe

This gluten-free, vegan coleslaw recipe is the perfect addition to a backyard BBQ! Pair it with your favorite burger or put it directly on your sandwich, the choice is up to you!
Prep Time10 minutes
Cook Time0 minutes
Total Time10 minutes
Course: Side
Cuisine: American
Servings: 8 servings
Calories: 59kcal
Author: Liz Shaw

Ingredients

  • 1/4 cup apple cider vinegar
  • 2 tbsp extra virgin olive oil
  • 1 tbsp brown mustard
  • 2 tsps cane sugar
  • 1/4 tsp black pepper
  • 1/4 tsp salt
  • 1/2 head purple cabbage 1/4″ strips, washed and sliced thin
  • 3/4 cup shredded carrots
  • 1/2 each Fuji apple thinly sliced
  • 2 tbsps diced onion

Instructions

  • In a large bowl, combine the vinegar, oil, mustard, and spices.
  • Toss the thinly sliced cabbage, carrots, apple, and onion into the dressing.
  • Add in the celery leaves, then use a spatula to make sure all veggies are evenly coated.
  • Cover and refrigerate if possible for the flavor to develop further for at least an hour.
  • Serve as desired with optional almond and cilantro garnishes!

Notes

  • This recipe tastes great when made day of. If preparing in advance, leave the dressing separate and toss an hour before serving.
  • Store all ingredients in an airtight container in the fridge.
  • If you have leftovers, consider tossing into a simple Stir Fry or adding in a cup of canned beans for a more complete meal.
  • Leftovers are best consumed within 2 days.
Expert Tips
Keep these in mind while preparing this Vinegar Coleslaw:
  • Use a mandolin to cut the cabbage uniformly thin! But, be careful with this kitchen gadget. Always use the top so you keep your fingers safe!
  • This Vegan Coleslaw recipe develops a really rich flavor if you make it and leave it in the fridge for an hour. This allows the vinegar dressing to soak into the cabbage.
  • If you are letting it sit in the fridge, do not add the crunchy nut or seed topping! They will get soggy.

Nutrition

Serving: 1 | Calories: 59kcal | Carbohydrates: 6g | Protein: 1g | Fat: 4g | Saturated Fat: 1g | Sodium: 97mg | Potassium: 168mg | Fiber: 2g | Sugar: 4g | Vitamin A: 2241IU | Vitamin C: 30mg | Calcium: 30mg | Iron: 1mg

Brown Sugar Pancakes

Craving a diner style pancake stack but prefer to stay in your jammies and enjoy it from home?! Then these Brown Sugar Pancakes are just for you! Packed with flavor and lightly sweetened with brown sugar, they offer a subtle sweet treat to kick off your morning!

Picture of white plate with stack of brown sugar pancakes with two slabs of butter on top and a gold fork with syrup on the side.
This post was originally published in 2015, but was updated in 2021 with new photos!

To say we love our breakfast baked goods in the Shaw Kitchen would be an understatement! These Brown Sugar Pancakes were created to satisfy Mr.CEO’s request for a diner stack, enjoy!

What You Need to Make this Recipe

  • Feel free to swap in the type of wheat or white flour you have on hand. You can also make this with a gluten-free flour baking blend, but I have not tried it with almond flour.
  • Use your preferred butter! We love the avocado oil butter sticks!
White marble backdrop with glass bowls filled with flour, sugar, vanilla, and an egg to make pancakes.

How to Make this Recipe

Steps 1 + 2: Start by mixing the dry ingredients together in a small bowl. Mix the wet ingredients in a large bowl, then slowly whisk the dry into the wet!

Steps 3 + 4: Melt a little less than a teaspoon of butter in a pan, then portion batter by the spoonful into the pan. Be sure to leave enough room so you can flip your pancakes! I like to use a 1/4-cup measuring cup to portion batter evenly. When batter bubbles, flip the pancake!

Four collage image of glass bowl with batter and whisk, grey saute pan and butter, then grey pan with pancakes in it.

Steps 5 + 6: When pancakes are golden brown, remove from pan. Serve warm with desired toppings and repeat steps 3 and 4 until all batter is used.

Two picture collage of pancakes cooking in grey pan, then a picture of plated pancakes with butter on top.

I highly recommend these diner style Brown Sugar Pancakes being served with traditional butter and syrup with fresh fruit on the side!

Picture of white plate with stack of brown sugar pancakes with two slabs of butter on top and a gold fork with syrup on the side.

Recipe Notes

  • Make sure to get all the clumps out of the batter before cooking it! No one wants a clump of flour in their pancake lol!
  • Same goes for the brown sugar. Make sure it is evenly distributed!
Picture of white plate with stack of brown sugar pancakes with two slabs of butter on top and a gold fork with syrup on the side.

Other Pancake Recipes You May Enjoy

Picture of white plate with stack of brown sugar pancakes with two slabs of butter on top and a gold fork with syrup on the side.
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4.41 from 5 votes

Brown Sugar Pancakes

These Brown Sugar Pancakes are your answer to weekend diner style pancakes prepared from the comfort of your own kitchen in your robe! Packed with flavor and lightly sweetened with brown sugar, they offer a subtle sweet treat to kick off your morning!
Prep Time10 minutes
Cook Time15 minutes
0 minutes
Total Time25 minutes
Course: Breakfast
Cuisine: American
Servings: 12 pancakes
Calories: 126kcal
Author: Liz Shaw

Ingredients

  • 1 cup all purpose flour
  • 1 cup white whole wheat flour
  • 1 tbsp baking powder
  • 1/2 tsp cinnamon
  • 1/4 tsp salt
  • 1 large egg
  • 2 tbsp brown sugar
  • 1 tsp vanilla extract
  • 1 2/3 cups milk
  • 3 tbsp butter melted

Instructions

  • Mix flours, baking powder, cinnamon, and salt together in a medium bowl. Set aside.
  • Whisk the egg, brown sugar, vanilla, milk, and 2 tablespoons of melted butter in a large bowl, then slowly whisk in the flour mixture until uniformly combined.
  • Heat a griddle or saute pan over medium-low heat. Add one teaspoon of butter to the pan.
  • With a 2 oz ladle, spread pancake batter on griddle.
  • Once bubbles form, flip pancake. Repeat with butter on the bottom of the pan and portioning batter in pan until all batter is used.
  • Serve warm with desired toppings.

Notes

  • Can be made dairy free by subbing almond, soy or coconut milk for skim milk.
  • Store leftovers in an air tight container in the refrigerator for up to 5 days, or freeze for up to 3 months.

Nutrition

Serving: 1each | Calories: 126kcal | Carbohydrates: 19g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Cholesterol: 17mg | Sodium: 103mg | Potassium: 178mg | Fiber: 1g | Sugar: 4g | Vitamin A: 212IU | Calcium: 98mg | Iron: 1mg

Habanero BBQ Sauce

Looking for a way to use up some extra habaneros? You’ve come to the right place! This Habanero BBQ Sauce is easy to make, and better for you too! Filled with natural ingredients and no preservatives, it’s something you can feel good about serving your guests!

White marble backdrop with black dish towel next to two mason jars of red bbq sauce.
This post was originally published in 2015 but was republished in 2021 to update photos and process shots.

What You Need To Make this Recipe

  • You can swap a few ingredients out below based on what you have on hand.
  • For instance, use coconut aminos or soy sauce in place of Worcestershire sauce if you don’t have that for a slightly different flavor profile.
White marble backdrop with ingredients in clear bowls like onions, tomatoes, and spices to make sauce.

How to make Habanero BBQ Sauce

Step 1: Saute the oil with the garlic, onions, and peppers.

Step 2: Simmer all ingredients together (except the cornstarch.)

Two picture collage with first image of veggies in silver saute pan, the second image of red sauce simmering in silver pan.

Step 3: Carefully puree the sauce.

Step 4: Then add in the cornstarch and pulse until smooth. This helps to thicken the sauce a tad.

Two picture collage of red sauce in blender.

When sauce is done, it still will be very hot! Be careful when you transfer to a container for storage.

Picture of red sauce with bubbles in blender.

Recipe Notes + Tips

Truth be told, this isn’t much different than how you’d make another delicious sauce.

  • You want to start with building the flavor profile with those habaneros.
  • While I’ve combined jalapeños as well, you can always opt to use only habanero peppers but fair warning, it will be VERY spicy then!
  • Then, you need to think about the layers of flavor and texture. For instance, we use vinegars to create the tang you crave in a more Carolina style of sauce.
  • If you want more of a smokey or honey flavor, that would be a sweeter sauce. The brown sugar and tomato sauce help provide a little neutralization to ensure you aren’t completely scorching your mouth, while also providing a little bit of that sweet flavor too.

Nonetheless, you can really modify BBQ sauce to create the flavor profile that most speaks to your palate!

White marble backdrop with two mason jars of habanero bbq sauce.

What can I pair this sauce with?

Pretty much everything!

Okay, that may be stretching it (like we love these Gluten Free Brownies but please don’t pour sauce on them!)

This Habanero BBQ Sauce is a perfect summertime grilling staple, but also pairs perfectly with some of our Shaw Kitchen favorites below:

We also suggest trying it out as a sauce on your pizzas too! Here are Mr.CEOs favorites!

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!

White marble backdrop with two mason jars of habanero bbq sauce.
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5 from 3 votes

Habanero BBQ Sauce

This is the perfect spicy sauce for a summer BBQ or a pefect for a roast in the Instant Pot! Habanero BBQ Sauce is surely one you don't want to miss out on!
Prep Time4 minutes
Cook Time8 minutes
2 minutes
Total Time12 minutes
Course: Sauces
Cuisine: American
Servings: 14 servings
Calories: 29kcal
Author: Liz Shaw

Ingredients

  • 1 tbsp olive oil
  • 1 tbsp minced garlic
  • 1/2 cup onion chopped
  • 2 each habaneros seeded, stems removed, chopped
  • 1 cup tomato sauce no salt added
  • 1/2 cup apple cider vinegar
  • 1 tbsp Worcestershire sauce
  • 2 tbsps yellow mustard
  • 2 tbsps brown sugar loosely packed
  • 1/2 cup water
  • 1/4 tsp black pepper
  • 1/2 tsp salt
  • 1 tbsp corn starch

Instructions

  • In a medium saucepan over medium heat, saute the garlic, onions, and peppers in the oil for 3 to 4 minutes.
  • Turn to low heat and mix in all the remaining ingredients except the cornstarch. Let simmer remaining 6 minutes, stirring every minute or so.
  • Carefully remove sauce from heat and pour into a high powered blender. Pulse until smooth, then add in the cornstarch, and pulse remaining 30 seconds to a minute.
  • Carefully transfer sauce to glass mason jars with a secure lid. Store in the refrigerator and use within 2 to 3 weeks for best quality.

Notes

While I have not done this, you should be able to follow proper canning steps to store this shelf-stably for a longer period of time. We usually use it fast enough though so canning isn’t necessary.
Refer to this post here from the FDA on canning.

Nutrition

Serving: 1 | Calories: 29kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 213mg | Potassium: 85mg | Fiber: 1g | Sugar: 3g | Vitamin A: 76IU | Vitamin C: 2mg | Calcium: 9mg | Iron: 1mg

Hatch Chile Salsa Verde

Looking to take your homemade salsa game up a notch? Then this Hatch Chile Salsa Verde is for you! Packed with flavor and made in under 10 minutes, it’s the perfect addition to your nacho bar!

White bowl filled with hatch chile salsa verde topped with cilantro and jalapenos slices on a white backdrop.
This recipe was originally published in 2014. It was updated Jan 18, 2021 to reflect new images and helpful tips!

Mr. CEO is a big salsa verde fan! Plus, needless to say after making the Hatch Chile Cornbread, he requested a delicious Hatch Chile Salsa Verde to go on top with his Lentil Chili!

Thus, this recipe was born and has been a mainstay in our kitchen ever since!

What You Need to Make this Recipe

  • If hatch chiles aren’t in season or you can’t get your hands on them, we swap this with Anaheim Chile peppers or Serrano peppers too!
  • The jalapeño no is in addition to the peppers! It adds a nice kick, but if you prefer less spicy you can omit this.
Silver baking sheet with green peppers, tomatoes, spices, and onion on top to make salsa verde.

How to Make this Recipe

Step 1: Lightly coat the peppers and tomatillos in oil then broil on a center oven rack for 4 minutes, flip, and broil remaining 4 minutes.

Step 2: Remove and toss all ingredients into a high powered blender.

Two picture collage with the first of the silver sheet pan with green produce and spices on top, the second with a blender with spices and green produce tossed in.

Step 3: Process until smooth!

Step 4: Pour into your favorite dish to serve with chips, or store in a glass jar and place in the refrigerator.

Two picture collage, the first of pureed green salsa in blender, the second with the salsa in a white bowl with garnishes on top.

Recipe Notes + Tips

  • Double batch this recipe if you want to make enough for leftovers or to freeze for later!
  • I have never tried to can this, so cannot comment on that with this recipe. It usually doesn’t last long enough!
  • I recommend using Anaheim Chile peppers if you cannot find Hatch Chiles. They add a very subtle flavor that is tolerable but not to overpowering in spice!

This Hatch Chile Salsa Verde also pairs wonderfully with these recipes!

White bowl filled with hatch chile salsa verde topped with cilantro and jalapenos slices on a white backdrop.

Other Sauce + Dip Recipes You May Enjoy

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!

White bowl filled with hatch chile salsa verde topped with cilantro and jalapenos slices on a white backdrop.
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5 from 5 votes

Hatch Chile Salsa Verde

This flavor packed salsa is the perfect addition to Taco Tuesday or your enchiladas!
Prep Time0 minutes
Cook Time8 minutes
2 minutes
Total Time10 minutes
Course: Salsa
Cuisine: American
Servings: 8 servings
Calories: 16kcal
Author: Liz Shaw

Ingredients

  • 2 tsps olive oil
  • 2 each Hatch Chiles
  • 1 each Jalapeno Pepper seeded
  • 4 each tomatillos
  • 1 tbsp minced garlic
  • 1/4 cup Water
  • 1/2 cup onion chopped
  • 2 tbsp lime juice
  • 1/3 cup cilantro
  • 1/4 tsp black pepper
  • 1/2 tsp salt

Instructions

  • Turn oven to broil setting.
  • Rinse chilies, jalapeno and tomatillos under water, dry, then cut off the stems and remove the seeds from the peppers. Place on a baking sheet and lightly brush with olive oil.
  • Place in oven on center rack, broil for 4 minutes, then flip, and broil remaining 3 to 4 minutes.
  • Remove from oven and toss all ingredients into high powered blender.
  • Puree 1 to 2 minutes, or until smooth.
  • Enjoy immediately!

Notes

Recipe yields about 2 cups, 1/4 cup serving each. 
Store leftover salsa in an airtight container or mason jar with a lid in the refrigerator. Use within 10 days. 

Nutrition

Calories: 16kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 148mg | Potassium: 15mg | Fiber: 1g | Sugar: 1g | Vitamin A: 45IU | Vitamin C: 3mg | Calcium: 4mg

Homemade Turkey Enchiladas

Craving enchiladas but want a healthier version than your local takeout joint? Then these Healthy Homemade Turkey Enchiladas are for you! Packed with protein, fiber and healthy fats (hello avocado), you won’t regret making a batch of these to serve up for dinner this week!

White bowl with cilantro around it with a red sauce enchilada in the center and avocado slices on top.
This recipe was originally published in 2015. It’s been updated as of 2021 to include new images and a simplified recipe!

What You Need to Make this Recipe

  • Feel free to swap out the ground turkey for your preferred meat of choice (lean beef or chicken also work well in here!)
  • If you are plant-based, swap in cooked lentils or tofu for the ground turkey in the enchiladas.
  • For a gluten-free option, use corn tortillas over the flour. Be sure to warm them prior to rolling to prevent cracking.
White backdrop with glass bowls of ground turkey, veggies, black beans, and sauces with tortillas to make enchiladas with green text overlay.

How to Make this Recipe

Preheat the oven! Then, get to cooking so you can serve these Homemade Turkey Enchiladas for dinner tonight!

Step 1: Saute the ground turkey with the oil, veggies and spices over medium heat.

Step 2: The meat should be fully browned before moving on to the next step!

Two image picture collage with the first of a grey saute pan with ground turkey, green peppers and spices. The second image is the cooked browned meat with veggies in the saute pan.

Steps 3 + 4: Combine all ingredients, including 1 cup of the Spicy Enchilada Sauce and 3/4ths of the cheese in a large bowl.

Two picture collage, the first of a glass bowl on white backdrop with cooked green veggies and meat mixed with red sauce and yellow cheese. The second image is the combination of black beans and cheese shining through.

Step 5: use 1/4 cup of remaining sauce and pour on the bottom of the casserole pan.

Step 6: Fill each tortilla with 6 equal portions of the meat and bean mixture. Grab one side of the tortilla and meet it with the other, then tightly wrap the filling inside.

Two picture collage, first of a white casserole dish with red sauce in it, the second of a tortilla filled with black beans and cheese on a white backdrop.

Step 7: Place the rolled turkey enchiladas into the casserole pan with the seam-side down. Sprinkle the remaining enchilada sauce over them and top with the rest of the cheese. Bake, uncovered.

Step 8: When internal temperature reaches 165 degrees F (or after about 30 minutes) remove and let cool 5 to 10 minutes before serving. Top with avocado and plain Greek yogurt (or sour cream) and fresh cilantro!

Two picture collage, first of enchiladas with red sauce and cheese in white casserole dish, second of cooked enchiladas with red sauce on top alongside green avocados and a white sauce glaze.

These are hearty enchiladas! I recommend to serve alongside my Cowboy Salsa recipe or even a simple cauliflower rice for a lower carbohydrate side option.

White bowl with red enchiladas and cilantro in it with avocado and white sauce on top, sitting on top of black and white napkin with gold fork.

Recipe Notes + Tips

  • If you’re tight on time, you can purchase a store bought enchilada sauce.
  • If you are dairy free, feel free to swap the cheese for a dairy free variety.
  • My family really enjoys the La Tortilla Factory Low-Carb Tortillas! I swear, they are good! Plus, they’re packed with fiber and they taste delicious!
  • If you’re wanting to have a lot of leftovers, I recommend double batching the recipe!
  • And, if you want a fun twist on sauce for a green version, try my Hatch Chile Salsa Verde!
Casserole dish with white brim filled with red sauce enchiladas and topped with green avocado and white sauce drizzle.

Other Meal Prep Recipes You May Like

White bowl with cilantro around it with a red sauce enchilada in the center and avocado slices on top.
Print Recipe
5 from 5 votes

Homemade Turkey Enchiladas

These healthy, wholesome Homemade Turkey Enchiladas are packed with protein and nutrition! They're the perfect recipe to feed a crowd, or make for an excellent freezer friendly meal too!
Prep Time15 minutes
Cook Time35 minutes
0 minutes
Total Time50 minutes
Course: Dinner
Cuisine: Mexican
Servings: 6 servings
Calories: 246kcal
Author: Liz Shaw

Ingredients

  • 2 tsps olive oil
  • 8 oz lean ground turkey
  • 2 tsps minced garlic
  • 1/2 cup chopped onion
  • 1 cup chopped bell pepper
  • 1 tsp dried oregano
  • 1/2 tsp ground cumin
  • 1/4 tsp salt
  • 15 oz canned black beans rinsed and drained
  • 8 oz shredded reduced fat cheddar cheese divided
  • 2 3/4 cups Spicy Enchilada Sauce divided
  • 6 each whole wheat tortillas

Instructions

  • Preheat oven to 350 degrees F.
  • Saute ground turkey in oil with onion, bell peppers, and spices until turkey is cooked (about 5 to 6 minutes).
  • Combine cooked turkey mixture with black beans, 3/4 cup of cheese, and 1 cup of enchilada sauce and mix together.
  • Place 1/4 cup of the enchilada sauce into the bottom of your 9×13-inch pan (or like casserole dish.) Begin to assemble enchiladas.
  • In the center of the tortilla, place about 1/2 cup of the meat mixture.
  • Roll the tortillas tightly to secure the filling, then place the seam-side down in the casserole dish on top of the enchilada sauce.
  • Continue until all tortillas and ingredients used.
  • Pour remaining enchilada sauce over tortillas and top with the rest of cheese.
  • Bake for 30 to 35 minutes or until internal temperature is 165 degrees F. Let cool before serving.

Notes

  • Feel free to swap out the ground turkey for your preferred meat of choice (lean beef or chicken also work well in here!)
  • If you are plant-based, swap in cooked lentils or tofu for the meat.
  • For a gluten-free option, use corn tortillas over the flour. Be sure to warm them prior to rolling to prevent cracking.

Nutrition

Serving: 1 | Calories: 246kcal | Carbohydrates: 25g | Protein: 25g | Fat: 5g | Saturated Fat: 2g | Cholesterol: 29mg | Sodium: 1582mg | Potassium: 427mg | Fiber: 8g | Sugar: 9g | Vitamin A: 1599IU | Vitamin C: 37mg | Calcium: 190mg | Iron: 3mg

Spicy Enchilada Sauce

Nix the store bought sauce and make your own instead! This Spicy Enchilada Sauce is the easiest thing to make in just 15 minutes or less! Filled with flavor and packed with nutrition, it’s the perfect sauce to top over those Homemade Turkey Enchiladas or serve as a fun twist on nachos!

Picture of mason jar holding red enchilada sauce with second jar in the back next to two silver lids and a black towel.
This post was originally published in 2015. It has been revised with new photos and a gluten-free recipe to ensure this meets GF dietary needs.

What You Need to Make this Recipe

  • You can use whatever diced tomato, crushed tomato, etc. you have on hand for the canned diced tomatoes. I prefer the no salt added variety to cut down on sodium.
  • Chipotle peppers can be subbed with another spice of choice, like cayenne or chili powder, if you do not have them on hand.
White marble backdrop with glass bowls filled with tomato sauce, spices, onion and seasoning to make sauce.

How to Make this Recipe

Step 1: Start by sauteing the oil with garlic and onions in a pan over medium heat.

Step 2: Add in the remaining ingredients and let simmer for 5 to 7 more minutes.

Picture collage of two side by side images, first being onions and garlic in saute pan, second is red sauce with dark brown spices in the saute pan.

Steps 3 + 4: Transfer the sauce to a high powered blender.

Picture collage of two side by side images with first being a cooked, simmering red sauce, the second being the sauce in a blender.

Step 5: Process until smooth.

Blender of red sauce on a white backdrop.

Be careful as the Spicy Enchilada Sauce will be hot and you do NOT want to burn yourself!

Blender of red sauce.

Recipes Notes

Two mason jars filled with red sauce next two silver lids on a white backdrop with a checkboard white and black towel.

Other Simple Sauce Recipes You May Love

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!

Picture of mason jar holding red enchilada sauce with second jar in the back next to two silver lids and a black towel.
Print Recipe
5 from 9 votes

Spicy Enchilada Sauce

Nix the canned simmer sauces and whip out your blender to make this Simple Swap original recipe for a healthy, low sodium Spicy Enchilada Sauce!
Prep Time0 minutes
Cook Time10 minutes
5 minutes
Total Time15 minutes
Course: Sauce
Cuisine: American
Servings: 22 ounces
Calories: 12kcal
Author: Liz Shaw

Ingredients

  • 2 tsps olive oil
  • 1 tbsp minced garlic
  • 1/3 cup chopped onions
  • 14.5 oz canned diced tomatoes no salt added
  • 8 oz canned tomato sauce no salt added
  • 2 tbsps canned chipotle peppers
  • 1 tsp ground oregano
  • 1 tsp cumin
  • 1/4 tsp salt
  • 1/3 cup water
  • 1 tbsp white wine vinegar

Instructions

  • Saute the olive oil with the garlic and onions over medium heat for 3 to 5 minutes (until onions are translucent). Add in the remaining ingredients and continue to simmer together remaining 5 minutes.
  • Carefully transfer to a high powered blender to pulse sauce into a thin liquid.
  • Store in a glass jar in the refrigerator and use within 7 days, or allow to cool then freeze for up to 3 months.

Notes

Recipe yields about 2 3/4 cups (or 22 fluid ounces.) 
If you prefer a VERY spicy sauce, add in 1/2 seeded jalapeno to the initial saute.
If you prefer a more mild sauce, lower the chipotle peppers to 2 teaspoons over 2 tablespoons. 

Nutrition

Serving: 1oz | Calories: 12kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 125mg | Potassium: 74mg | Fiber: 1g | Sugar: 1g | Vitamin A: 135IU | Vitamin C: 3mg | Calcium: 9mg | Iron: 1mg

Best Sugar Cookie Recipe

If you’ve been on the hunt for the Best Sugar Cookie Recipe ever, then fret no more, I’ve got you covered today. These cookies are crunchy on the outside with a soft, fluffy inside. Seriously, the perfect cookie with a touch of whole grains, too!

Best Sugar Cookie Recipe

Truth be told, both Mr. CEO and I are!

While I’m more of a heavy on the frosting sort of gal, he’s more the plain Jane. Perhaps that’s why we fit so well together!

This recipe was born in 2018 when we realized we in fact had never actually made sugar cookies together! We hope this recipe brings you as much as it did for us created it!

Best Sugar Cookie Recipe

What You Need to Make this Recipe

For the Cookies

Ingredients to make sugar cookies.

For the Frosting

Ingredients to make frosting.

How to make this recipe

For the Cookies

(1 + 2) In a stand mixer fitted with the paddle attachment, cream the butter with the sugar and vanilla.

Process Shots.

(3) Add in the egg, then continue to mix.

(4) Combine flours in a separate bowl with the baking soda, powder and salt.

Sugar cookie process shot.

(5 + 6) Add the flours to the sugar mixture, then mix until uniformly combined. Use a spatula to scrape down the sides of the bowl and mix again.

Sugar cookie process shots.

While dough is chilling, preheat the oven and jump down to make the frosting!

(7) Once chilled slightly, form dough into 4 equal balls and preheat the oven.

(8) Roll each out one at a time using a rolling pin (or press with your hands) on a generously floured surface. Use your cookie cutters to cut out shapes!

(9) Place the cut cookies on a baking sheet lined with parchment paper, then bake for 8 to 9 minutes!

Sugar cookie process

When baking completes, let them cool for about 10 minutes on the baking sheet before frosting!

Best Sugar Cookie Recipe

For the Frosting

(1) Add the powdered sugar, salt, cream cheese, and vanilla to a stand mixer fitted with the whisk attachment.

(2) Whisk together, then scrape down the sides with a spatula.

(3) And whisk one more time!

Frosting process shots.

Then you’ve got the perfect cream cheese frosting! This yields about a cup which is the perfect amount IMHO!

Not so much where you’re drenching those cookies, but just enough to get the toppings to stick!

Best Sugar Cookie Recipe

Recipe Notes

Here are a few things to keep in mind when making this recipe!

  • The dough is a bit coarse and sticky when you first finish mixing. Setting it in the fridge will allow for an easier time rolling it out.
  • Use a good amount of flour to prevent the dough from sticking when you roll it out.
  • Do not roll to thin! These cookies should be thick!

And a few swaps to consider:

  • For a more traditional sugar cookie:
    • Use all purpose flour instead of mixing with whole wheat.
    • Use regular unsalted butter sticks.
  • For some fun flare to your cookie:
    • Get creative with your toppings! Use what you have on hand and crunch up pretzels or dried fruit to create a natural dye!
The Best Sugar Cookie Recipe - Holiday Cutouts + Just for Fun! @shawsimpleswaps #bestsugarcookie #sugarcookie #cookiecutouts

As you can see, my toddler had a blast with these!

The Best Sugar Cookie Recipe - Holiday Cutouts + Just for Fun! @shawsimpleswaps #bestsugarcookie #sugarcookie #cookiecutouts

Other Holiday Favorites You May Enjoy

Best Sugar Cookie Recipe
Print Recipe
5 from 3 votes

Best Sugar Cookie Recipe

The best sugar cookie recipe is now available from the comfort of your own kitchen! 
Prep Time1 hour 30 minutes
Cook Time10 minutes
Total Time1 hour 40 minutes
Course: Dessert
Cuisine: American
Servings: 32 cookies
Calories: 136kcal
Author: Liz Shaw

Ingredients

For the Sugar Cookies

  • 1 cup avocado oil butter (2 sticks) softened
  • 1 1/2 cups powdered sugar
  • 2 teaspoons vanilla extract
  • 1 large egg
  • 1 1/2 cups white whole wheat flour
  • 1 1/2 cups all purpose flour
  • 1 teaspoon baking soda
  • 1 teaspoon baking powder
  • 1/4 teaspoon salt

For the Frosting

  • 3 ounces light cream cheese
  • 1 cup powdered sugar
  • 1/2 tsp vanilla extract
  • 1/4 tsp salt
  • holiday sprinkles

Instructions

  • To a stand mixer fitted with a paddle attachment, add softened butter, powdered sugar, softened butter, and vanilla. Set speed at 2, and mix together, scraping down the sides of the stand mixer as you go. Once combined, add in the egg and continue to mix. Set aside.
  • In a separate bowl, combine flours, salt, baking soda, and baking powder.
  • Add the dry mixture into the wet stand mixture, mixing on low speed until all combined. 
  • Transfer the dough into a bowl, cover with plastic wrap and place in the freezer for 15 minutes, or the refrigerator for an hour (but no longer than 24 hours.)
  • While dough is firming up, clean stand mixer and use the whisk attachment to make the frosting. Add the cream cheese, powdered sugar, vanilla, and salt to the mixer bowl. Mix on low until combined. Frosting should be thick, but spreadable. Add an extra splash of milk if necessary. Place in refrigerator until ready to frost cookies.
  • Remove dough from freezer and preheat oven to 375 degrees F. On a flat cutting board or marble countertop, sprinkle flour to coat and create a nonstick surface. Portion the dough into 4 portions and gently press one dough ball at a time onto the surface in the flour. Use a rolling pin to create an even sheet of dough, and if necessary, flip. Do not roll to thin, these cookies are best thick! 
  • Using your favorite cut-outs, press into dough. Continue until 6 to 8 cookies are formed per ball. Recipe yields between 24 to 32 depending on how thin (or thick) you keep the dough!
  • Use a spatula to pick up cut-out cookie dough and place on a baking sheet sprayed with cooking spray or lined with parchment paper. 
  • Place sheets in oven and bake for 8 to 9 minutes, edges should be lightly browned but tops should still be soft to touch. 
  • Remove and let cool on baking sheet for 10 minutes. Frost and enjoy! 
  • Store in an airtight container in the refrigerator for up to 10 days or freeze for up to 3 months.

Notes

Here are a few modifications you can make based on what you may have on hand:
  • Sub avocado oil butter for your butter sticks you have on hand.
  • Or, sub for equal portion light cream cheese for a fun, light twist! 
**Recipe inspired by the great Betty Crocker! 

Nutrition

Calories: 136kcal | Carbohydrates: 18g | Protein: 2g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 7mg | Sodium: 153mg | Potassium: 37mg | Fiber: 1g | Sugar: 9g | Vitamin A: 277IU | Calcium: 17mg | Iron: 1mg

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!

Christmas Waffles

Bring the joy of the season to the breakfast table with these festive Christmas Waffles! Tinted green by a natural spinach color, this is a wholesome, heart-healthy breakfast staple that kids and adults will go crazy for!

Christmas Waffles

These Christmas Waffles are the perfect breakfast to enjoy all year long (but especially during the holiday season!)

What You Need to Make this Recipe

Ingredients to make waffles.

How to Make this Recipe

Get out your high powered blender or food processor.

(1) Toss in all the ingredients from the spinach through the sugar. Pulse until smooth. You do not want to see any visible spinach pieces in the mix!

(2) It should be liquified completely like this photo.

Prep steps for Healthy Christmas Waffles.

(3) Toss in the flours, baking powder, and spices. Pulse again, using a spatula to wipe down the sides of the blender while processing.

(4) When completed, mixture should be even and smooth.

Prep steps for waffles.

(5) Liberally spray your waffle maker with cooking spray or an oil mist.

(6) Portion about 1/2 cup of the mixture into the waffle iron, close, and cook! Use the waffle iron light to help dictate when to open the iron (usually after about 3 to 4 minutes depending on the heat of your waffle maker.)

Prep steps for waffles.

The cooked waffle should have a lovely green hue!

Remove and let cool slight before serving with your favorite syrup, nut butter, or topping of choice!

And of course, some holiday sprinkles! They really complete these Christmas Waffles!

Christmas Waffles

The end result is the perfect soft, fluffy waffle every time!

Christmas Waffles

Recipes Notes

The biggest no-no’s to watch out for when making this recipe include:

  • Using frozen spinach (this has too much water! Use fresh, or heat, then drain the frozen spinach before blending.
  • Not scraping down the sides of the blender (aka you have spinach chunks in your waffle!) No one wants that (and picky eaters may catch on to the spinach!)

Here are a few other swaps to consider:

  • Using whatever milk you have on hand! I used a skim cow’s milk, however if you are dairy intolerant feel free to swap in soy or a nut based alternative.
  • Bump the protein up by using a 1/2 cup of protein powder blended into the flour mixture. Reduce the all purpose flour to 2/3 cup instead of the full cup if you choose to do so.
Christmas Waffles

Other Seasonal Recipes You May Enjoy

If you liked the holiday spirit of this recipe, you may also enjoy some of these Shaw Kitchen favorites:

Christmas Waffles
Print Recipe
5 from 8 votes

Christmas Waffles

Bring the joy of the season to the breakfast table with these festive Christmas Waffles! Tinted green by a natural spinach color, this is a wholesome, heart-healthy breakfast staple that kids and adults will go crazy for!
Prep Time5 minutes
Cook Time10 minutes
Total Time15 minutes
Course: Breakfast
Cuisine: American
Servings: 6 servings
Calories: 201kcal
Author: Liz Shaw

Equipment

  • waffle maker

Ingredients

  • 2 cups baby spinach
  • 1 1/2 cups milk
  • 1/2 cup unsweetened applesauce
  • 2 each large eggs
  • 2 tbsps canola oil
  • 1 tsp vanilla extract
  • 2 tbsp brown sugar
  • 1 cup all purpose flour
  • 2/3 cup whole wheat flour
  • 2 tsp baking powder
  • 1/4 tsp salt
  • 2 tsp gingerbread spice mix

Instructions

  • Add the spinach, milk, applesauce, eggs, canola oil, vanilla extract, and brown sugar to a high powered blender or food processor. Pulse until spinach is completely liquified.
  • Add the remaining ingredients into the blender, pulse until smooth (about 1 to 2 minutes.) Be sure to scrape down the sides of the blender with a spatula to combine batter evenly.
  • Heat waffle iron and spray with cooking spray. Fill the waffle iron with the batter (I used about 1/2 cup per waffle), and heat according to waffle iron instructions. Repeat until all batter is used.
  • Serve warm with desired toppings. Store in an air tight container or sealed bag in the refrigerator and use within 5 days, or freeze for up to 3 months.

Notes

The biggest no-no’s to watch out for when making this recipe include:
  • Using frozen spinach (this has too much water! Use fresh, or heat, then drain the frozen spinach before blending.
  • Not scraping down the sides of the blender (aka you have spinach chunks in your waffle!) No one wants that (and picky eaters may catch on to the spinach!)
Here are a few other swaps to consider:
  • Using whatever milk you have on hand! I used a skim cow’s milk, however if you are dairy intolerant feel free to swap in soy or a nut based alternative.
  • Bump the protein up by using a 1/2 cup of protein powder blended into the flour mixture. Reduce the all purpose flour to 2/3 cup instead of the full cup if you choose to do so.

Nutrition

Calories: 201kcal | Carbohydrates: 33g | Protein: 5g | Fat: 6g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 190mg | Potassium: 310mg | Fiber: 3g | Sugar: 6g | Vitamin A: 938IU | Vitamin C: 3mg | Calcium: 168mg | Iron: 2mg

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!

Happy Holidays!

Gingerbread Spice Mix

Tired of buying spices that go to waste after you use them just once a year? Then this is the recipe for you! This DIY Gingerbread Spice Mix uses staple spices you likely have on hand (hello ginger, cinnamon and pumpkin pie spice) so all you have to buy is just one: allspice! It’s the perfect way to stretch your dollar (and spice cabinet) while still relishing in the beauty of gingerbread spice this season.

Bowl of spice mix.

My husband and I had a big debate about whether or not I could use the base of pumpkin pie spice and create my own DIY Gingerbread Spice Mix from scratch.

I bought both the ingredients to make it solo, then used only one I had to purchase, allspice, to create this beauty!

We taste tested the recipes below with each… and I pinky promise, no difference was found!

Relish in the beauty of making this Gingerbread Spice Mix and saving a dollar (or $20!) on all those additional spices you won’t use but once a year!

What You Need to Make this Recipe

Ingredients to make gingerbread spice mix.

How to Make this Recipe

Literally it’s not rocket science! That’s why I love these types of recipes!

(1) Measure all spices into a glass jar.

(2) Shake and mix! Store in that airtight container and use as needed.

Make sure to give it a good mix to ensure all those spice layers are combined uniformly!

See, there are layers! While beautiful, we want them to be uniform to get the right spice hints!

You can even use a small whisk to help as well. Then viola, this Gingerbread Spice Mix is ready to use!

DIY Gingerbread Spice Mix-8

Recipe Notes

I haven’t tried swapping this recipe up, so honestly I can’t vouch if you want to change up the portions or spices I’ve used!

However, do keep this tip in mind as you are mixing the spices:

Make sure your spices are less than a year old!

Dried spices and herbs lose their flavor after about 1-2 years, so you do not want to start with an already older spice when making this if you want it to last a year to two!

DIY Gingerbread Spice Mix

Recipes to Use this Mix In

Whatever you want, go ahead and use this Gingerbread Spice Mix in! I’ve mixed it into pancakes, baked goods, and sprinkled into my coffee!

Here are a few other recipes from the Shaw Kitchen we use this beauty in:

DIY Gingerbread Spice Mix
Print Recipe
5 from 8 votes

Gingerbread Spice Mix

Tired of buying spices that go to waste after you use them just once a year? Then this is the recipe for you! This DIY Gingerbread Spice Mix uses staple spices you likely have on hand (hello ginger, cinnamon and pumpkin pie spice) so all you have to buy is just one: allspice! It's the perfect way to stretch your dollar (and spice cabinet) while still relishing in the beauty of gingerbread spice this season.
Prep Time5 minutes
Cook Time0 minutes
Total Time5 minutes
Course: Desserts
Cuisine: American
Servings: 10 servings
Calories: 9kcal
Author: Liz Shaw

Ingredients

  • 2 tbsps pumpkin pie spice
  • 1 tbsp ground cinnamon
  • 1 tbsp ground ginger
  • 1 tsp ground allspice

Instructions

  • Combine all spices in a glass jar fitted with a secure lid. Use within 1 to 2 years for best quality.

Notes

I haven’t tried swapping this recipe up, so honestly I can’t vouch if you want to change up the portions or spices I’ve used!
However, do keep this tip in mind as you are mixing the spices:
  • Make sure your spices are less than a year old!
  • Dried spices and herbs lose their flavor after about 1-2 years, so you do not want to start with an already older spice when making this if you want it to last a year to two!

Nutrition

Calories: 9kcal | Carbohydrates: 2g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Sodium: 1mg | Potassium: 20mg | Fiber: 1g | Sugar: 1g | Vitamin C: 1mg | Calcium: 19mg | Iron: 1mg

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!

Happy Baking!

Instant Pot Hot Chocolate

Cozy up with this warm cup of goodness! Your favorite hot cocoa gets a quick upgrade with this 6 minute Instant Pot Hot Chocolate Recipe! Be sure to checkout the simple modifications below to make this your own this holiday season!

Cup of hot chocolate with mini marshmallows.

Nothing screams winter like a warm cup of hot chocolate IMHO! This recipe brings that classic comfort beverage to your home using one of my most favorite appliances: the Instant Pot! No more spending $4 on that cup of hot cocoa from Starbucks, make it at home instead!

What You Need to Make This Recipe

Picture of ingredients to make hot cocoa.

How to Make this Recipe

Seriously this is SO easy to make! Grab those ingredients and get your Instant Pot out.

Set it to SAUTE mode, High.

(1) Now, add the milk, half-and-half, sugar, and cocoa powder to the pot.

(2) Whisk together while it begins to heat up, usually after about 5 to 6 minutes.

Steps to make instant pot hot chocolate.

(3) Stir in the vanilla extract then get ready to serve!

Top with mini marshmallows or whipped cream if desired. And, of course, a little sprinkling of cocoa powder for garnish!

Recipe Notes

Here are a few tips to ensure you get a perfect cup of hot chocolate every time!

  • Set the SAUTE function to ON before you add the ingredients into the metal pot. It will help begin heating the milk so you don’t spend 10+minutes in front of the pot!
  • Be sure to continually whisk the ingredients together as you heat them. You do not want to get a BURN message because the sugar and cocoa mixture have coated the bottom because you lost track of time! It’s only 6 minutes friends!
  • For a really creamy cup that is still lower in fat and sugar than store bought hot chocolates, use skim half-and-half! It adds a lot of flavor and texture and is worth the extra calories!

If you’re wondering how to make this a bit more seasonal, then checkout these simple flavor pairings!

  • Pumpkin Pie Spice: Mix 1/2 teaspoon into the pot as your whisking the ingredients together!
  • Gingerbread Spice: Mix 1/2 teaspoon into the pot as your whisking the ingredients together!
  • Peppermint Extract: Sub 1/2 teaspoon of peppermint extract for vanilla extract in the final heating stage. Garnish with chopped candy canes!
Peppermint candy canes on top of hot cocoa.

Clearly we enjoyed the peppermint addition this season!

What to Serve with This Recipe

Can we all agree a delicious baked good always pairs wonderfully with Instant Pot Hot Chocolate?

Checkout a few of our favorite Shaw Kitchen favorites below!

Cup of hot chocolate with mini marshmallows.
Print Recipe
5 from 2 votes

Instant Pot Hot Chocolate

Cozy up with this warm cup of goodness! Your favorite hot cocoa gets a quick upgrade with this 6 minute Instant Pot Hot Chocolate Recipe!
Prep Time0 minutes
Cook Time6 minutes
Total Time6 minutes
Course: Beverage
Cuisine: American
Servings: 4 servings
Calories: 191kcal
Author: Liz Shaw

Equipment

  • Instant Pot

Ingredients

  • 3 cups reduced fat milk
  • 1 cup skim half and half
  • 1/4 cup cane sugar
  • 1/3 cup dark cocoa powder
  • 1 teaspoon vanilla extract
  • 1/2 cup mini marshmallows

Instructions

  • Press the Saute function on the Instant Pot and pour milk, half-and-half, sugar, and cocoa powder into the metal pot. Whisk until all ingredients combine and begin to heat up, about 5 to 8 minutes. Press Cancel and stir in the vanilla extract.
  • Serve warm with mini marshmallows or desired topping.

Notes

Here are a few tips to ensure you get a perfect cup of hot chocolate every time!
  • Set the SAUTE function to ON before you add the ingredients into the metal pot. It will help begin heating the milk so you don’t spend 10+minutes in front of the pot!
  • Be sure to continually whisk the ingredients together as you heat them. You do not want to get a BURN message because the sugar and cocoa mixture have coated the bottom because you lost track of time! It’s only 6 minutes friends!
  • For a really creamy cup that is still lower in fat and sugar than store bought hot chocolates, use skim half-and-half! It adds a lot of flavor and texture and is worth the extra calories!
If you’re wondering how to make this a bit more seasonal, then checkout these simple flavor pairings!
  • Pumpkin Pie Spice: Mix 1/2 teaspoon into the pot as your whisking the ingredients together!
  • Gingerbread Spice: Mix 1/2 teaspoon into the pot as your whisking the ingredients together!
  • Peppermint Extract: Sub 1/2 teaspoon of peppermint extract for vanilla extract in the final heating stage. Garnish with chopped candy canes!

Nutrition

Calories: 191kcal | Carbohydrates: 31g | Protein: 9g | Fat: 5g | Saturated Fat: 3g | Cholesterol: 17mg | Sodium: 144mg | Potassium: 479mg | Fiber: 2g | Sugar: 10g | Vitamin A: 206IU | Vitamin C: 1mg | Calcium: 278mg | Iron: 1mg

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!

Happy Cooking!

Air Fryer Orange Chicken

Looking for a healthier alternative to your takeout orange chicken? Then this Air Fryer Orange Chicken recipe is for you! Ready in under 30 minutes and perfect for the entire crew to enjoy. Plus, I’ve cut the added sugar by over 70% and lowered the saturated fat by that same amount. Enjoy the delicious, crisp, sweet and spicy flavor of this nutritious Air Fryer Orange Chicken today!

Plated orange chicken.

New to the air fryer? Then stop here first and read these 5 tips so you can ensure your air fryer recipes come out perfect every time!

[feast_advanced_jump_to]

What You Need to Make this Recipe

Ingredients to make air fryer orange chicken.

How to Make this Recipe

(1) Start by sauteing the sesame oil and garlic.

(2) Then add the orange juice, vinegar, soy sauce, spices, and sugar to the pot. Whisk over medium heat.

Steps to make air fryer orange chicken sauce.

(3 + 4) While sauce is thickening, coat the chicken in the egg wash. Be sure to keep an eye on the sauce though and stir every few minutes. If needed, turn heat to low on the sauce so it does not burn (this will vary depending on how hot your burners get.)

Process shots to make air fryer orange chicken.

(5 + 6) Then dredge in the cornstarch mixed with salt and pepper.

Process shots.

(7) Liberally spray the air fryer basket with olive oil, then evenly space out the chicken cubes. Cook for 7 minutes at 370 degrees F, then shake the basket, and cook remaining 6 to 7 minutes.

(8) Chicken should be golden brown and cooked to an internal temperature of 165 degrees F when done.

Process shots.

(9) Check the sauce to ensure it has thickened. If it coats the back of a wooden spoon, it’s perfect! If not, mix 1 tbsp of water with 1 tsp cornstarch in small bowl, then whisk into the sauce to help it thicken over medium heat.

(10) Once thickened, toss the cooked chicken into the sauce.

Process shots.

(11 + 12) Coat all the chicken evenly in the sauce.

Process shots.

Then garnish with chopped green onion and sesame seeds! Enjoy immediately!

Plated air fryer orange chicken.

Recipes Notes

Here’s a few swaps to keep in mind when making this recipe!

  • You can use all-purpose or almond flour instead of cornstarch to coat the chicken. Just note the flavor will be a bit different.
  • Do not use orange juice that is not 100% juice. It is often watered down and filled with added sugars, yielding an inconsistent result and flavor.
  • I recommended using the full 1/2 tsp of red pepper if you like a spicy kick, but for more mild pallets, reduce the red pepper to 1/4 to 1/8 tsp.
  • You can use a tamari or coconut amino sauce in place of soy if you are gluten or soy free.

This recipes is great on it’s own as an appetizer or topped over a salad, or pair with brown rice and your favorite vegetables like a miso seasoned broccoli or bok choy!

Plated orange chicken with rice.

Other Air Fryer Recipes You May Enjoy

If you’re looking for more simple, delicious and nutritious air fryer recipes, then you will love these other Shaw Kitchen favorites too!

And don’t forget I’ve got the Air Fryer Cookbook For Dummies too!

Click here to get your copy on Amazon!

If you try this recipe, would you please do me a favor and leave a star rating in the recipe box and/or comment below! This helps immensely in Google to continue delivering high quality content to you. And please be sure to tag and share what you made with me on social, I love seeing your creations! You can find me here: Instagram – Facebook – Pinterest!

Plated orange chicken.
Print Recipe
5 from 4 votes

Air Fryer Orange Chicken

Looking for a healthier alternative to your takeout orange chicken? Then this Air Fryer Orange Chicken recipe is for you! Ready in under 30 minutes and perfect for the entire crew to enjoy. Plus, I've cut the added sugar by over 70% and lowered the saturated fat by that same amount.
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner Meals
Cuisine: Chinese
Servings: 4 servings
Calories: 267kcal
Author: Liz Shaw

Ingredients

Orange Sauce

  • 2 tbsps sesame oil
  • 1 tbsp minced garlic
  • 1 cup 100% orange juice
  • 1/3 cup white wine vinegar
  • 2 tbsps low sodium soy sauce GF if necessary
  • 1 1/4 tsp dried ginger
  • 1/2 tsp red pepper flakes
  • 2 tbsps brown sugar
  • 1 tbsp water
  • 1 tsp cornstarch

Chicken

  • 1 each large egg
  • 1/3 cup cornstarch
  • 1/2 tsp salt
  • 1/4 tsp black pepper
  • 12 ounces cubed boneless, skinless chicken breasts about 2 large breasts

Instructions

  • Begin by sautéing sesame oil and garlic in a stovetop pan over medium heat. Saute 2 to 4 minutes, then add in the orange juice, white wine vinegar, soy sauce, spices, and brown sugar. Continue to cook over medium heat, whisking frequently for 5 minutes. Turn heat to low and let continue to simmer, stirring occasionally.
  • Next, begin the chicken. Whisk the egg in a large bowl, then mix the cornstarch with the salt and pepper in a small bowl.
  • Dredge the chicken cubes in the egg wash, then toss into the cornstarch mixture until coated.
  • Spray your air fryer basket with cooking spray, then place the chicken cubes inside the basket, evenly spaced apart so not to overcrowd one another. Set temperature to 370 degrees F and cook for 7 minutes, then shake the basket, and cook remaining 6 to 7 minutes or until internal temperature reaches 165 degrees of your thickest piece of chicken.
  • While chicken is cooking, return to the sauce and make sure it is starting to thicken. You can tell by scraping the bottom of your pan with a wooden spoon and seeing if the sauce is beginning to coat the spoon. If it appears to be a bit thinner and more of a liquid consistency after 20 minutes of cooking, mix together the tablespoon of water and teaspoon of cornstarch in a small bowl. Then, slowly whisk into the sauce to help it thicken.
  • When chicken finishes cooking, immediately remove it from the basket and carefully toss it into the sauce pot to coat. Stir until all chicken is coated evenly.
  • Serve warm with desired sides. Store leftovers in an air tight container in the refrigerator and use within 5 days. Do not recommend freezing this dish. Reheat in the air fryer for 5 minutes at 350 degrees to enjoy leftovers.

Video

Notes

This recipe pairs great with a miso broccoli or bok choy. Or, toss it into a chopped cabbage salad for a protein packed punch! 

Nutrition

Calories: 267kcal | Carbohydrates: 25g | Protein: 19g | Fat: 9g | Saturated Fat: 2g | Cholesterol: 55mg | Sodium: 666mg | Potassium: 453mg | Fiber: 1g | Sugar: 6g | Vitamin A: 224IU | Vitamin C: 33mg | Calcium: 20mg | Iron: 1mg

Want more Shaw Kitchen recipes? Then sign up here for my 5 Day Stress-Free Meal Plan delivered straight to your inbox!

Pistachio Turkey Meatballs

Looking for a meatball recipe that will satisfy the entire crowd? Then these Pistachio Turkey Meatballs are for you! They’re 100% Paleo, Gluten Free and most importantly, delicious! Not only do they freeze well, but they’re so tender they will melt in your mouth with every bite!

Plated meatball recipe.

I’m Italian, so it’s without question meatballs were a staple growing up. I’ve recreated this recipe a few times and now have finally got the perfect gluten-free version of these Pistachio Turkey Meatballs everyone can enjoy!

What You Need to Make this Recipe

  • 16 ounces lean ground turkey
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 1/4 cup fresh chopped cilantro
  • 1 cup no shell roasted & salted pistachios 

And of course, don’t forget love when making these!

Recipes Notes

Here are a few tips to make this recipe with ease every time:

  • Swap lean ground chicken, pork or beef for turkey.
  • Vary your spices to your likening! Taco seasoning is a fun twist for a meatball taco Tuesday night!
  • If you don’t have pistachios, walnuts also work very well!
  • Allergic to nuts? Swap in a sunflower seed flour (aka finely pulsed seeds) or a garbanzo bean flour (note this will eliminate the recipe from being Whole 30 or Paleo approved, just FYI!)

While this recipe is made in the oven, checkout my Air Fryer Meatball recipe here if you’d like to make these in your air fryer!

What to Pair This Recipe With

I highly suggest you pair these Pistachio Turkey Meatballs with the Cilantro Pistachio Pesto sauce as a great appetizer or main meal, the possibilities are endless!

And, of course, potatoes! Try my Oven Roasted Potatoes or Lightened Up Mashed Potatoes here!

PLATED MEATBALLS WITH POTATOES.

Pistachio Turkey Meatballs
Print Recipe
4.58 from 7 votes

Pistachio Turkey Meatballs

Looking for a meatball recipe that will satisfy the entire crowd? Then these Pistachio Turkey Meatballs are for you! They're 100% Paleo, Gluten Free and most importantly, delicious! Not only do they freeze well, but they're so tender they will melt in your mouth with every bite!
Prep Time10 minutes
Cook Time25 minutes
Total Time35 minutes
Course: Appetizer, Main Meal
Cuisine: American
Servings: 15 meatballs
Calories: 131kcal
Author: Liz Shaw

Ingredients

  • 16 ounces lean ground turkey
  • 1/2 teaspoon ground chili powder
  • 1/2 teaspoon ground black pepper
  • 1/4 teaspoon kosher salt
  • 1 large egg
  • 1/4 cup fresh chopped cilantro
  • 1 cup no shell roasted & salted pistachios pulsed into a flour like consistency

Instructions

  • Preheat oven to 350 degrees F.
  • In a large bowl, combine turkey, spices, the egg and ground pistachios.
  • Mix thoroughly.
  • Portion mixture into 1 ounce balls (roughly 15 meatballs will be formed) and lay on a baking sheet sprayed with cooking spray.
  • Place baking sheet in oven and cook meatballs for 25 minutes, or until internal temperature reaches 165*F.
  • Let cool 5 minutes before serving.
  • Store in an airtight container for 5 days in the refrigerator or up to 3 months in the freezer.

Notes

To grind pistachios, place in a food processor or blender for 30 seconds. Coarse consistency should be achieved.

Nutrition

Calories: 131kcal | Carbohydrates: 5g | Protein: 11g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 28mg | Sodium: 61mg | Potassium: 262mg | Fiber: 2g | Sugar: 1g | Vitamin A: 104IU | Vitamin C: 1mg | Calcium: 21mg | Iron: 1mg

I’d love to hear what you think about this recipe! Did you make it!? Comment below and tag me (@shawsimpleswaps) on Facebook, Instagram, or Pinterest. I’d love to reshare!

Happy Cooking, friends!

Healthy Turkey Tetrazzini

Use up that leftover turkey in this Healthy Turkey Tetrazzini! Warm, comforting and nutritious, this recipe is a win-win with the entire family! Made in under 30 minutes, it’s a one-pot dish that will soon become a family favorite!

Healthy Turkey Tetrazzini plated.
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Why You Need Turkey Tetrazzini

You have a plethora of leftover turkey and need something fun, fresh, and easy!

This recipe is all those things and more. Plus, you can even make it dairy-free for those in your family with food allergies!

What You need to make this recipe

Ingredients for Healthy Turkey Tetrazzini.

Note, not pictured are onions and water that you will need to make this Healthy Turkey Tetrazzini!

To Make this Dairy-Free:

  • Swap the cream cheese for the dairy-free Trader Joe’s or alternative vegan cream cheese variety.
  • Country Crock has a new plant-based cream that works great in place of the half and half!

how to make this recipe

This one-pot Healthy Turkey Tetrazzini recipe couldn’t be easier to make!

(1) Start by sauteing the oil with the onions, mushrooms, garlic and salt and pepper.

(2) Stir in the carrots, peas, and water and cover. Cook for 8 to 12 minutes.

Process shots for turkey tetarazzini.

(3 + 4) Stir in the cream cheese and half and half and let cook, about 3 to 4 minutes.

Process shots.

(5) Stir in the cooked turkey.

(6) Then toss in your cooked pasta noodles.

Process shots for Simple Healthy Turkey Tetrazzini .

Viola, you’re done! It’s so super easy and simple to make this Healthy Turkey Tetrazzini! Plus, it’s ready in under 30 minutes or less!

Tetrazzini in a pot.

Top with your favorite chopped herbs and serve with a side salad or garlic bread – your choice!

Bowl of Healthy Turkey Tetrazzini .

recipe notes

Here are a few things to keep in mind when making this recipe:

  • Vegetables
    • The more, the merrier! Use what you have and what your family likes.
    • If you have cooked vegetables, you will not need to cover and cook them in the water. I’d still recommend adding the water to help thin out the sauce.
  • Dairy
    • I’ve never made this dairy free with a plant based cream cheese and plant based half and half alternative. If you do, please let me know how it tastes!
  • Protein
    • Feel free to sub in cooked chicken or whatever white meat protein you have!
  • Pasta
    • Use a whole grain to boost the fiber, or swap in a gluten free for those who are gluten sensitive.
    • Swap in a hearts of palm pasta or zoodles if you are looking to lower the carbs.
Fork of tetrazzini!

other one-pot meals you may enjoy

If you liked this simple one-pot meal, you may also like:

If you try this recipe, would you please do me a favor and leave a star rating in the recipe box and/or comment below! This helps immensely in Google to continue delivering high quality content to you. And please be sure to tag and share what you made with me on social, I love seeing your creations! You can find me here: Instagram – Facebook – Pinterest!

Plated Healthy Turkey Tetrazzini.
Print Recipe
4 from 37 votes

Healthy Turkey Tetrazzini

Use up that leftover turkey in this Healthy Turkey Tetrazzini! Warm, comforting and nutritious, this recipe is so easy to make! Made in under 30 minutes, it's a one-pot dish that will soon become a family favorite!
Prep Time5 minutes
Cook Time25 minutes
Total Time30 minutes
Course: Dinner Meals
Cuisine: American
Servings: 8 servings
Calories: 246kcal
Author: Liz Shaw

Ingredients

  • 1 tbsp extra virgin olive oil
  • 1/4 cup chopped onion
  • 1/2 cup chopped baby bella mushrooms
  • 2 tsps minced garlic
  • 1/2 tsp black pepper
  • 1/4 tsp salt
  • 1 cup chopped carrots
  • 3/4 cup peas
  • 1/4 cup water
  • 4 oz light cream cheese
  • 3/4 cup skim half and half
  • 6 oz angel hair pasta cooked
  • 2 cups cooked chopped turkey breast
  • 1/2 cup Parmesan cheese shredded

Instructions

  • Pour the olive oil in a medium stove top pan that has a lid. Saute the onions, mushrooms, garlic and salt and pepper for 3 minutes.
  • Add in the carrots, peas and water. Cover, then cook over medium to low heat for 8 to 12 minutes, stirring frequently. Carrots should be able to be punctured easily with a fork.
  • Remove cover and stir in the cream cheese and half and half. Continue to mix over medium heat until combined.
  • Stir in the chicken, pasta and parmesan cheese. Garnish with fresh chopped parsley and serve warm.
  • Store leftovers in the fridge in an air tight container and use within 5 days, or freeze and reheat within 3 months.

Video

Notes

  • Vegetables
    • The more, the merrier! Use what you have and what your family likes.
    • If you have cooked vegetables, you will not need to cover and cook them in the water. I’d still recommend adding the water to help thin out the sauce.
  • Dairy
    • I’ve never made this dairy free with a plant based cream cheese and plant based half and half alternative. If you do, please let me know how it tastes!
  • Protein
    • Feel free to sub in cooked chicken or whatever white meat protein you have!
  • Pasta
    • Use a whole grain to boost the fiber, or swap in a gluten free for those who are gluten sensitive.
    • Swap in a hearts of palm pasta or zoodles if you are looking to lower the carbs.

Nutrition

Calories: 246kcal | Carbohydrates: 24g | Protein: 22g | Fat: 7g | Saturated Fat: 3g | Cholesterol: 39mg | Sodium: 315mg | Potassium: 245mg | Fiber: 5g | Sugar: 4g | Vitamin A: 2914IU | Vitamin C: 7mg | Calcium: 131mg | Iron: 1mg

Want more Shaw Kitchen recipes? Then sign up here for my 5 Day Stress-Free Meal Plan delivered straight to your inbox!

Oven Roasted Baby Potatoes

This simple and comforting Oven Roasted Baby Potatoes is the perfect side to complement any meal! Nutritious and delicious, this naturally gluten-free side comes together in under 45 minutes to please your entire crowd.

Potatoes in a bowl.

Perfect for a holiday side or roasted and served with a simple salad, these simple Oven Roasted Baby Potatoes do not disappoint!

What You Need to Make this Recipe

Ingredients for baby potatoes.

How to Make this Recipe

Preheat oven to 375 degrees F before you start making these Oven Roasted Baby Potatoes.

(1) Toss baby potatoes with oil and spices.

(2) Spread evenly on a baking sheet and place in the oven. Roast for 45 minutes, shaking the pan every 15 minutes to ensure even roasting.

Prep steps to make potatoes.

Remove and toss with fresh herbs before serving.

These pair wonderfully with other roasted veggies, like carrots, and served with the Boneless Turkey Roast Recipe here or the Instant Pot Bottom Round Roast here!

Bowl of potatoes.

Recipe Notes

Don’t over think these! They are so stinking easy to make, you can’t mess them up. I swear!

Here are a few tips to keep in mind when making these:

  • Use whatever variety of baby potatoes you can find. The multi-colored ones are great and pack a variety of antioxidants too!
  • Toss in whatever spice blends you prefer. If making a Mexican themed dinner, these are great with a zesty taco seasoning blend!
  • Fresh herbs to garnish with are my favorite! Basil is great for an Italian themed side with chicken, or cilantro for the Mexican themed meals!
Bowl of roasted potatoes.

If you want to take these up a notch too for a fun appetizer, you can smash them and top with cheese to turn into your own nachos!

I’ve got a few air fryer options with these too in my Air Fryer Cookbook For Dummies to checkout!

Can I turn these into mashed potatoes?

You sure can! Simply ensure the potatoes are cooked through (like they will be when you finish this recipe) and take your potato masher (or pastry blender) and mash.

Add your desired seasonings and viola, a simple mashed potato!

How can I simple swap (or lighten up) potatoes?

Great question!

I’ve created a simple video showing you how to keep the big flavor of the taters you’ve come to expect while boosting the nutrition too!

Here are my biggest two swaps:

  • Add 1/2 cup riced cauliflower for each 1 cup of mashed potatoes
  • Add 1/3 cup plain Greek yogurt for a creamy, tangy taste to the final dish

Oh, and duah! Don’t forget butter (I love the plant based avocado oil versions), salt and pepper!

Other Sides You May Enjoy

Looking for more simple sides? Then you have to try these!

Potatoes in a bowl.
Print Recipe
4.67 from 12 votes

Oven Roasted Baby Potatoes

This simple and comforting Oven Roasted Baby Potatoes is the perfect side to complement any meal! Nutritious and delicious, this naturally gluten-free side comes together in under 45 minutes to please your entire crowd.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Side Dish
Cuisine: American
Servings: 6 servings
Calories: 130kcal
Author: Liz Shaw

Ingredients

  • 1 1/2 pounds baby potatoes washed
  • 2 tbsps extra virgin olive oil
  • 1/2 tsp black pepper
  • 1/2 tsp garlic powder
  • 1/4 tsp salt

Instructions

  • Preheat oven to 375 degrees F.
  • Toss baby potatoes with olive oil and spices.
  • Place on a baking sheet and roast for 45 minutes, shaking the pan every 15 to 20 minutes to evenly roast.
  • Remove from oven and serve warm. Store leftovers in an air tight container and use within. 5 days.

Notes

Here are a few tips to keep in mind when making these:
  • Use whatever variety of baby potatoes you can find. The multi-colored ones are great and pack a variety of antioxidants too!
  • Toss in whatever spice blends you prefer. If making a Mexican themed dinner, these are great with a zesty taco seasoning blend!
  • Fresh herbs to garnish with are my favorite! Basil is great for an Italian themed side with chicken, or cilantro for the Mexican themed meals!
If you want to take these up a notch too for a fun appetizer, you can smash them and top with cheese to turn into your own nachos!

Nutrition

Calories: 130kcal | Carbohydrates: 20g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 104mg | Potassium: 477mg | Fiber: 3g | Sugar: 1g | Vitamin C: 22mg | Calcium: 14mg | Iron: 1mg

Boneless Turkey Roast Recipe

Looking for a smaller turkey recipe to enjoy for the holidays or a weekend meal? Then this Boneless Turkey Roast Recipe is just for you! Using a 3 to 5 pound bird, this roast comes together in under 90 minutes and is sure to be a crowd pleaser. Plus, it doubles as leftovers throughout the entire week!

Plated image of boneless turkey roast recipe.

I love this recipe any time of year! But, especially during this holiday season that may be looking a little different than others.

What You Need to Make this Recipe

Ingredients to make small turkey.

How to Make this Recipe

This Boneless Turkey Roast Recipe couldn’t be easier to make!

Start by preheating your oven to 425 degrees F.

(1) Layer the olive oil and spices over the turkey.

(2) Place the onion and fresh sage on the top and tucked into the turkey where you can. Then, place in the oven and roast for 20 minutes, then lower the oven temperature to 375 degrees and continue to cook.

When the internal temperature reachers 165 degrees F, the roast is ready to pull out!

Steps to make small turkey roast.

You will want to let the roast rest when you pull it out of the oven before slicing for 10 to 15 minutes.

Then, slice and plate for serving!

Staged turkey.

This pairs excellent with roasted veggies and potatoes (both of which can be made while roasting the bird!)

Plated turkey and sides.

Recipe Notes

This recipe is pretty fool proof!

Here are a few tips to keep in mind while preparing this Boneless Turkey Roast Recipe!

  • Bird size:
    • I recommend a 4 to 5 pound boneless bird for this recipe. If all you can find is bone-in, then you will need to adjust cooking time and bump it up.
  • Herbs:
    • We love the combination of rosemary and sage, but feel free to make this your own! If you have another favorite pairing, feel free to use them as well.
  • Salt:
    • For those watching their sodium intakes, you can omit the salt addition and have table salt for guests to add as needed.
Plated turkey.

What to Serve with this Recipe

Any of your favorite sides or roasted veggies!

Here are a few we have grown to love over here in the Shaw Kitchen:

What to Make with Leftovers

Have extra turkey you aren’t sure what to do with? Then I recommend trying out these healthy and hearty recipes that freeze well too!

Or, swap the tuna or chicken for your turkey in these beauties!

Boneless Turkey Roast Recipe
Print Recipe
5 from 7 votes

Boneless Turkey Roast Recipe

Looking for a smaller turkey recipe to enjoy for the holidays or a weekend meal? Then this Boneless Turkey Roast Recipe is just for you! Using a 3 to 5 pound bird, this roast comes together in under 90 minutes and is sure to be a crowd pleaser. Plus, it doubles as leftovers throughout the entire week!
Prep Time5 minutes
Cook Time1 hour 35 minutes
Total Time1 hour 40 minutes
Course: Dinner Meals
Cuisine: American
Servings: 14 servings
Calories: 200kcal
Author: Liz Shaw

Ingredients

  • 5 pound boneless turkey breast
  • 4 tbsps extra virgin olive oil
  • 1 tsp black pepper
  • 1 tsp dried rosemary
  • 1 tsp dried sage
  • 1/2 tsp salt
  • 1/2 each small onion
  • 2 sprigs fresh sage

Instructions

  • Preheat oven to 425 degrees F.
  • Place the boneless turkey roast into a large roasting pan. Pour the olive oil over the top, using a brush to make sure all the roast is coated.
  • Sprinkle the spices over the top, then place the onion over the top and on the sides.
  • Tuck in the fresh sage on the top of the roast, then place in the oven.
  • Roast for 25 minutes at 425 degrees F, then turn down the oven and continue to cook for remaining 70 minutes (or until internal temperature reaches 165 degrees F.)
  • Remove from oven and let rest 15 minutes before slicing.
  • Serve warm with desired sides and sauce.
  • Store leftovers in the refrigerator for up to 5 days in an air tight container, or freeze for up to 3 months.

Notes

Here are a few tips to keep in mind while preparing this Boneless Turkey Roast Recipe!
  • Bird size:
    • I recommend a 4 to 5 pound boneless bird for this recipe. If all you can find is bone-in, then you will need to adjust cooking time and bump it up.
  • Herbs:
    • We love the combination of rosemary and sage, but feel free to make this your own! If you have another favorite pairing, feel free to use them as well.
  • Salt:
    • For those watching their sodium intakes, you can omit the salt addition and have table salt for guests to add as needed.

Nutrition

Calories: 200kcal | Carbohydrates: 1g | Protein: 35g | Fat: 7g | Saturated Fat: 1g | Cholesterol: 87mg | Sodium: 417mg | Potassium: 392mg | Fiber: 1g | Sugar: 1g | Vitamin A: 32IU | Calcium: 25mg | Iron: 1mg

Butterscotch Cheesecake Pie

Looking for a delicious, simple and lightened up seasonal classic to enjoy this year? Then this Butterscotch Cheesecake is for you! Lightened up with light cream cheese and Greek yogurt, your guests will never tell the difference. Swap in a walnut (or pecan) crust and you’ve got yourself a gluten-free treat too! The possibilities are endless with this Butterscotch Cheesecake.

Plated and sliced cheesecake slice.

Tired of the traditional holiday treats? Then this is for you! Enjoy this Butterscotch Cheesecake Pie all year long!

What You Need to Make this Recipe

Ingredients for recipe.

How to Make this Recipe

Start with finding the right pie crust for you! If you buy a refrigerated dough, be sure to following baking instructions prior to assembling pie below.

(1) Begin by beating the cream cheese and yogurt together with a hand mixer.

(2) Then, stir in the pudding mix, xanthan gum, and milk.

Prep steps for making cheesecake.

(3) Once combined, it should look like this.

(4) Melt the white chocolate, then mix straight into the pudding mixture.

Prep steps for making cheesecake.

(5 + 6) Have pie crust ready, then pour the batter into the pie crust. Set in the refrigerator for at least one hour to firm up.

Prep steps for making no bake cheesecake.

Viola! Pull out and serve with desired whipped topping of choice!

Pie with slice taken out.

As you can tell, we’re big whipped cream and chocolate shaving fans over here!

Pie with fork slicing into it.

Recipe Notes

Here are a few tips and swaps to keep in mind to make this Butterscotch Cheesecake Pie your own!

  • Pie Crusts:
    • Consider a nut based crust, like the pre-made walnut or pecan if you want to boost nutrition a bit more! Plus, they’re naturally gluten free too!
    • Use a graham cracker crust if you prefer more of a traditional cheesecake base.
    • Or, use the traditional flour and butter pie crust if you crave that bakery pie!
  • Milk:
    • Depending on your preference, you can swap in a soy or nut based milk for the skim milk used here. Note, this may adjust the final consistency, so trial this out before actually preparing this for your guests! I’ve found almond milks tend to not hold the pudding texture as well.
  • White Chocolate:
    • You can skip this for a more tart taste, or swap in 1/4 cup of powdered sugar if you don’t have the chocolate on hand.
  • Xanthan Gum:
    • You can pick this up at most markets in the speciality section. It’s a food additive that helps maintain the consistency you will want so you can slice into this without it creating a giant pudding pool!
Image of plated cheesecake with 3 slices.

Can I modify this Recipe for another pudding flavor?

Yes, you can! Simply substitute the pudding mix for the flavor of your preference!

I recently modified this with a chocolate pudding and it turned out great!

Can I make this recipe in a muffin tin?

Yes, you can!

My recommendation if you got this route is to use the homemade walnut (or alternative nut) crust. You can make this by pulsing walnuts in your food processor then mixing with a date paste or date syrup (or alternative binder.)

Here’s a quick video showing how easy it is to make this recipe using the individual portion cups route.

Seriously, simply follow the pie recipe and portion the pie filling into the individual muffin liners, refrigerate, then serve!

Chocolate Cheesecake Pie

Other Recipes You May Enjoy

If you liked this simple style of dessert recipe, you may enjoy these others as well:

Or, take a look at my top 20 low sugar desserts here! I promise you will find something to enjoy!

Plated and sliced cheesecake slice.
Print Recipe
5 from 5 votes

Butterscotch Cheesecake

Looking for a delicious, simple and lightened up seasonal classic to enjoy this year? Then this Butterscotch Cheesecake is for you! Lightened up with light cream cheese and Greek yogurt, your guests will never tell the difference.
Prep Time10 minutes
Total Time10 minutes
Course: Desserts
Cuisine: American
Servings: 8 servings
Calories: 253kcal
Author: Liz Shaw

Ingredients

  • 1 pie crust
  • 8 oz light cream cheese
  • 6 oz vanilla 2% Greek yogurt
  • 1 package butterscotch pudding mix
  • 1/2 tsp xanthan gum
  • 1 1/2 cups milk
  • 1/4 cup white chocolate chips

Instructions

  • Bake or assemble pie crust according to package instructions.
  • In a medium bowl, use a hand mixer to beat together the cream cheese and yogurt. Add in the butterscotch pudding mix, xanthan gum, and milk. Beat until uniformly combined.
  • Heat the white chocolate chips in microwave safe bowl. Stir the melted white chocolate into the pudding mixture.
  • Pour the pudding mixture into the pie crust. Cover and let set in the refrigerator for at least an hour before slicing.
  • Serve cool with whipped topping. Store covered in the refrigerator for up to 4 days for best quality.

Nutrition

Calories: 253kcal | Carbohydrates: 28g | Protein: 6g | Fat: 13g | Saturated Fat: 6g | Cholesterol: 18mg | Sodium: 376mg | Potassium: 107mg | Fiber: 1g | Sugar: 9g | Vitamin A: 169IU | Calcium: 138mg | Iron: 1mg

Cheeseburger Tater Tot Casserole

Looking for a comforting classic that hits all the right spots but doesn’t leave you feeling bloated?! Then this lightened up Cheeseburger Tater Tot Casserole is for you! Simple swapped with a can of heart-healthy cheddar cheese soup and veggies, this family favorite is one you’ll feel good about serving your entire crew!

Picture of cheeseburger tater tot casserole in a skillet.

The average cheeseburger tater tot casserole comes in at 440 calories and 31 grams of fat per serving. This lightened up version is just 230 calories and only 9 grams of fat.

What You Need to Make this Recipe

Ingredients for tater tot casserole.

How to Make this Recipe

Preheat your oven to 350 degrees F.

(1 + 2) Brown the ground beef, mushrooms, and onion in a skillet.

Prep steps.

(3 +4) Stir in the mustard, drained diced tomatoes, and black pepper.

Process steps.

(5) Remove from stove and carefully layer the cheddar cheese soup on top.

(6) Arrange tater tots evenly over the top of the soup.

Process steps.

(7) Cover with shredded cheese, then place in the oven to bake for 30 minutes.

(8) Remove and garnish with pickles and onion.

Process steps.

Relish in the beauty of this home cooked skillet of goodness!

And feel free to serve on a bed of lettuce to get those greens in! It’s like an open faced cheeseburger…

with French fries baked right in!

Recipe Notes

To make this recipe your own and use what you have on hand, here are some swaps to keep in mind:

  • I recommend using an 85/15 ground beef, however you can also make this with a lean ground turkey.
  • If you don’t have diced tomatoes, you can use ketchup. However, please note this will increase the sugar and sodium content on the nutrition. You can mix in 1/3 cup + 2 tbsps of ketchup to the ground beef mixture.
  • You can find the cheddar cheese heart-healthy soup in the soup aisle at your local market. I use Campbell’s Healthy Request line.
  • If you don’t have cheddar cheese soup, you can make your own roux with 1 cup of skim milk, 1-2 tbsps flour, 1 tbsp butter, 1/2 cup shredded cheese and salt/pepper in a stove-top pan. However, this too will adjust the nutrition slightly.
  • Frozen tater tots work wonders in here! But, you can also swap for frozen French fries if that’s what you have!

This recipe is naturally gluten-free. To make dairy free, you will need to use dairy free cheese like products.

And of course, we can’t forget the garnishes! Here’s what my family recommends:

  • Dill pickles, chopped
  • Red onion, chopped
  • Butter leaf lettuce
  • Primal Kitchen Foods Ketchup (no added sugar!)

Other Family Favorite Recipes You May Enjoy

If you enjoyed this recipe, you will love these other Shaw Kitchen favorites too!

Print Recipe
5 from 7 votes

Cheeseburger Tater Tot Casserole

Looking for a comforting classic that hits all the right spots but doesn't leave you feeling bloated?! Then this lightened up Cheeseburger Tater Tot Casserole is for you! Simple swapped with a can of heart-healthy cheddar cheese soup and veggies, this family favorite is one you'll feel good about serving your entire crew!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Comfort Food
Cuisine: American
Servings: 5 servings
Calories: 227kcal
Author: Liz Shaw

Ingredients

  • 1 pound lean ground beef
  • 1 cup mushrooms finely chopped
  • 1/3 cup chopped onion
  • 14.5 oz canned diced tomatoes no added salt, drained
  • 2 tbsps yellow mustard
  • 1/2 tsp black pepper
  • 10.75 oz canned cheese soup heart-healthy variety
  • 20 each tater tots
  • 1/2 cup shredded reduced fat cheddar cheese
  • 2 each pickles finely chopped

Instructions

  • Preheat oven to 350 degrees F.
  • Brown the ground beef with the mushrooms and onion in a cast-iron skillet. Stir in the drained diced tomatoes, mustard and black pepper once browned. Remove from heat.
  • Carefully layer the cheddar cheese soup over the top of the beef and mushroom mixture. Position the tater tots on top, evenly spaced out. Sprinkle with cheddar cheese over the top and place in the oven to bake for 30 minutes.
  • Remove and serve warm with diced pickles, onions, ketchup and a side salad.
  • Leftovers will keep best for 3 days in an airtight container in the fridge.

Nutrition

Calories: 227kcal | Carbohydrates: 12g | Protein: 25g | Fat: 9g | Saturated Fat: 4g | Cholesterol: 61mg | Sodium: 656mg | Potassium: 847mg | Fiber: 2g | Sugar: 4g | Vitamin A: 365IU | Vitamin C: 9mg | Calcium: 106mg | Iron: 3mg