Archive for the ‘Kid Eats’ Category

The Best Gluten-Free Meatloaf Recipe

Wednesday, February 21st, 2024

This easy gluten-free meatloaf recipe uses an unusual breadcrumb substitute- instant mashed potatoes! With a tangy glaze, this recipe is a classic for a reason!

The Best Gluten-Free Meatloaf Recipe

I have tried and tried and tried to create a delicious gluten-free meatloaf but have failed on countless occasions. 

We incorporated all of the usual suspects for months of testing.

From oatmeal to gluten-free breadcrumbs to no breadcrumbs to fresh gluten-free breadcrumbs. 

It was a parade of hard-as-a-rock meatloaves, runny meatloaves, gummy meatloaves, and dense meatloaves. 

Imagine my delight when I stumbled upon a gluten-free substitute that finally created the consistency we had been after all along.

This tried-and-true gluten-free ingredient is one I had never considered until America’s Test Kitchen offered this as a suggestion in their How Can It Be Gluten-Free Cookbook.

This meatloaf recipe offers an unusual binding agent that yields a fluffy and delicious meatloaf without gluten. 

Here’s the secret: Your new meatloaf gluten-free breadcrumb substitute is instant mashed potato flakes! 

Let’s break down how this recipe works and some tips and tricks for the perfect gluten-free loaf that you can eat now or freeze for later!

The Best Gluten-Free Meatloaf Recipe

Kitchen Equipment Needed for Gluten-Free Meatloaf

Meatloaf pan– For your prepared gluten-free loaf- if you don’t have one, please see the substitution below.

Large mixing bowl- For mixing the meatloaf mixture

Whisk- For mixing the meatloaf glaze

12-inch nonstick skillet- For sauteing the veggies in this recipe

Brush- For applying the meatloaf glaze.

Measuring cups and spoons- For measuring the ingredients in this meatloaf mixture.

The Best Gluten-Free Meatloaf Recipe

How to Make a Gluten-Free Meatloaf

Scroll down to see the complete ingredient list and step-by-step instructions.

Preheat and Prepare: Adjust the oven rack to the upper-middle position and preheat the oven. Prepare the meatloaf pan and spray the foil with cooking oil spray.

Prepare the Glaze: In a bowl, stir the ketchup, light brown sugar, and cider vinegar until well combined. Set aside.

Sauté the Aromatics: Heat vegetable oil in a skillet. Sauté finely chopped onions until softened for about 5 minutes. Stir in minced garlic and thyme, cooking until fragrant for about 30 seconds, and transfer the mixture to a large bowl. Let cool. 

Mix the Meatloaf Mixture: Combine cooled onion with eggs, milk, Dijon mustard, gluten-free Worcestershire sauce, salt, pepper, potato flakes, and minced parsley. Mix until fully incorporated, and blend in ground pork and lean beef.

Shape and Bake: Transfer the meat mixture to the foil rectangle on the wire rack and shape it into a 9×5-inch loaf. Brush half of the ketchup mixture over the meatloaf. Bake in the preheated oven for 40 minutes. After 40 minutes, brush the remaining ketchup mixture over the meatloaf.

Let the meatloaf cool for 15 minutes before slicing.

This is a brief overview of my recipe. If you need comprehensive instructions, please refer to the recipe card at the bottom of this post.

Before I share the full recipe, I’d love to put all those hours I spent in cooking classes for my dietetics program to work.

Here’s how to nail a great meatloaf no matter what recipe you use. 

The Best Gluten-Free Meatloaf Recipe

What Keeps Meatloaf From Falling Apart?

There are three ways to keep a meatloaf from falling apart- binding agents, avoiding overmixing, and using a pan with drainage holes.

Ingredients that act as binders, such as eggs, breadcrumbs, or a gluten-free substitute like instant mashed potatoes, are essential.

These ingredients help hold the meat mixture together and provide structure during baking. 

Also, try to avoid overmixing the meatloaf mixture, as excessive mixing can break down the proteins in the meat and result in a crumbly texture. 

What Are Potato Flakes?

Technically, potato flakes are dehydrated mashed potatoes cooked, mashed, and then dried to form flakes. 

Instant mashed potatoes are a shelf-stable product used as a quick way to prepare mashed potatoes.

Typically, you would rehydrate them with water, milk, or a mixture of both, along with added butter or margarine.

Besides serving as a quick side dish, potato flakes are a gluten-free thickening agents.

You can use this in soups and stews, as a binder in meatloaf and meatballs, and in bread making to add moisture and a soft texture. 

Experiment in your kitchen beyond this recipe using this as your binder. 

Why Are Instant Mashed Potatoes a Good Breadcrumb Replace For a Gluten-Free Meatloaf?

When I took cooking classes, we constantly tested binding agents, and I’m baffled why I hadn’t considered this as a tool before. 

Now, I’m dreaming of other ways to incorporate it into my other recipes, from meatballs to meatloaves.

Let’s discuss why instant mashed potatoes are an excellent breadcrumb substitute:

Texture: Instant mashed potatoes have a powdery consistency that, when mixed with liquids, forms a thick and cohesive mixture. 

This helps hold the meatloaf together just like breadcrumbs or traditional wheat-based binders.

Neutral Flavor: Instant mashed potatoes typically have a mild, neutral flavor, which won’t overpower the taste of the meatloaf. 

Naturally Gluten-Free: Since instant mashed potatoes are made from potatoes, they are naturally gluten-free. 

This is the perfect ingredient substitute for those who need to avoid gluten due to celiac disease or gluten sensitivity.

Convenience: Instant mashed potatoes are readily available and easy to prepare, making them a convenient option for adding moisture and binding properties without needing specialty ingredients.

Price: This ingredient choice is less expensive than gluten-free breadcrumbs and is available at all discount grocery stores (hint, hint- Aldi Supermarket), including the dollar store! 

How Can I Make This a Dairy-Free Meatloaf Recipe?

To make this dairy-free, choose a non-dairy alternative like almond milk or soy milk for this recipe.

For the record, most instant potato flakes do not contain dairy.

They are typically made from dehydrated potatoes without any dairy ingredients added. 

However, it’s always a good idea to check the ingredient list on the packaging or contact the manufacturer for clarification.

Meatloaf Pan

What Are Meatloaf Pans?

A meatloaf pan is a baking dish designed specifically for making meatloaf. 

It typically has a rectangular shape with high sides and may come with a removable insert or rack that allows excess fat to drain away during cooking.

Meatloaf pans come in various materials, including metal, glass, and silicone, and may feature non-stick coatings for easy cleanup. 

Using a meatloaf pan helps shape it into a uniform loaf shape and prevents it from spreading too much during baking. 

Additionally, the high sides of the pan help contain any juices or glazes added to the meatloaf, ensuring that it stays moist and flavorful.

Meatloaf Pan Substitution

What If I Don’t Have a Meatloaf Pan? 

As someone with a small kitchen, I want always to be mindful of your kitchen storage.

I’m showing a simple, budget-friendly alternative that will yield delicious results without excess grease. Here’s what you can do:

If you find yourself without a dedicated meatloaf pan, you can achieve delicious results with a simple workaround. Here’s what to do:

Prepare Your Setup: Place a standard cooling rack on a rimmed baking sheet. This setup will elevate the meatloaf and allow excess grease to drain during baking.

Create a Foil Mold: Tear pieces of foil, roughly the size of a loaf pan, to lay on top of the cooling rack. Ensure that the foil extends over the edges of the rack to contain the meatloaf mixture.

Prevent Sticking: Spray the foil with cooking spray to prevent the meatloaf from sticking during baking.

Meatloaf Pan Substitution

Poke Draining Holes in the Foil:  Using a wooden skewer,  poke holes to drain the grease from the loaf. These holes will allow the excess grease to drain away and collect on the baking sheet below.

Bake as Directed: Once your setup is ready, shape your meatloaf mixture on the foil-lined cooling rack according to your recipe’s instructions.

The Best Gluten-Free Meatloaf Recipe

What If I Don’t Like This  Meatloaf Glaze?

For an Italian twist on your gluten-free meatloaf, use canned tomato sauce instead of the sweet glaze. 

This easy swap adds a savory flavor that perfectly matches the meatloaf’s rich taste. 

I prefer how tomato sauce brings in acidity and is more reminiscent of my favorite Italian meals.

Follow the instructions for the gluten-free meatloaf recipe, but substitute with an 8-ounce can of tomato sauce and season with your favorite spices like garlic powder, onion powder, basil, and salt. 

What Are the Best Sides for Meatloaf?

If you have a box of instant potatoes, you can make those.

I love to add fresh ingredients like a scoop of creamy Borisin cheese, fresh chives, or sour cream to elevate this pantry ingredient. 

Other options: Roast frozen green beans, these oven-roasted baby potatoes, or this easy make-ahead mashed potatoes recipe that can be tucked in the freezer for busy weeknights.

Can I Freeze This Gluten-Free Meatloaf?

Yes, you can freeze this gluten-free meatloaf both before and after baking. 

To freeze before baking, prepare the meatloaf as per the recipe, but stop before baking. 

Wrap the uncooked meatloaf tightly in plastic wrap or aluminum foil, and place it in a freezer-safe bag or container. 

When you’re ready to bake, thaw it in the refrigerator overnight before cooking as directed.

To freeze after baking, allow the cooked meatloaf to cool completely. Then, wrap it securely in plastic wrap, followed by aluminum foil, or place it in a freezer-safe bag or container. 

To reheat, thaw the meatloaf in the refrigerator overnight and then reheat in the oven until it is heated through. 

When freezing make sure to label with the date. Whichever preparation you choose for freezing, this gluten-free meatloaf can be frozen for up to 3 months.

Looking for more gluten free recipes for easy dinners? Here are three of our favorites:

The Best Gluten-Free Meatloaf Recipe

The Best Gluten-Free Meatloaf Recipe

Yield: 8 servings
Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Total Time: 1 hour 30 minutes

This traditional meatloaf recipe has a tangy glaze that reminds me of my childhood. The secret ingredient is a box of instant mashed potatoes from your pantry.


  • ½ cup ketchup
  • ¼ cup packed light brown sugar
  • 4 teaspoons cider vinegar
  • 1 tablespoon vegetable oil
  • 2 onions, chopped fine
  • 4 garlic cloves, minced
  • 1 teaspoon minced fresh thyme or ½ teaspoon dried
  • 2 large eggs
  • ½ cup milk of choice
  • 2 teaspoons Dijon mustard
  • 2 teaspoons gluten-free Worcestershire sauce
  • 1 teaspoon salt
  • ½ teaspoon pepper
  • ⅓ cup potato flakes
  • ⅓ cup minced fresh parsley
  • 1 pound ground pork
  • 1 pound lean ground beef (85 percent lean)


  1. Adjust the oven rack to the upper-middle position and preheat oven to 350°F. Prepare a 9 Inch x 5 Inch meatloaf pan with cooking spray.  
  2. Stir ketchup, sugar, and vinegar in a bowl and set aside.
  3. Heat oil in a 12-inch nonstick skillet over medium-high heat until shimmering. Add onions and cook until softened about 5 minutes. Stir in garlic and thyme and cook until fragrant, about 30 seconds. Transfer to a large bowl and let cool for 5 minutes.
  4. Whisk in eggs, milk, mustard, Worcestershire, salt and pepper. Stir in potato flakes and parsley. Add pork and knead with hands until thoroughly combined. Add beef and continue to knead until uniform.
  5. Transfer the meat mixture to your prepared pan. Brush half of the ketchup mixture over the meatloaf. Bake meatloaf in preheated oven for 40 minutes.
  6. Brush meatloaf with remaining ketchup mixture and continue to bake until the internal temperature reaches 160°F, 30 to 35 minutes. 
  7. Let the meatloaf cool for 15 minutes before slicing and serving with your favorite side dishes.


Please see instructions in the post for how to prepare gluten-free meatloaves on a sheet pan if you do not have a meatloaf pan.

You can substitute this sweet topping with an 8-ounce can of tomato sauce mixed with your favorite Italian seasonings for a different flavor profile.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 8 Serving Size: 1
Amount Per Serving: Calories: 399Total Fat: 22gSaturated Fat: 8gTrans Fat: 0gUnsaturated Fat: 12gCholesterol: 151mgSodium: 569mgCarbohydrates: 16gFiber: 1gSugar: 11gProtein: 34g

Looking for more gluten free recipes for easy dinners? Here are three of our favorites:

Gluten-Free Orange Chicken– This takeout recipe is thickened with gluten-free flour or cornstarch. The fresh orange sauce makes this recipe a family favorite.

Gluten-Free Meatballs– This meatball recipe can be served over your favorite gluten-free pasta, on your favorite gluten-free bun, or as an appetizer.

Gluten-Free Pad Thai– Pick your favorite protein and enjoy this takeout treat at home. This is a great way to use up frozen shrimp in the freezer!

TELL ME: What did you think of this gluten-free meatloaf recipe?

Recipe updated: February 21, 2024

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Easy Seafood Fried Rice (Better Than Takeout)

Monday, September 11th, 2023

Meal prep this seafood Fried Rice from leftover rice, soy sauce, veggies, and your favorite seafood. Try this better than takeout shrimp fried recipe today. 

Seafood Fried Rice

Are you looking for a versatile and budget-friendly dish to help you put those odds and ends in your fridge to good use? 

Look no further than this Seafood Fried Rice recipe!

This flavorful meal transforms leftovers into a tasty lunch option and can be customized to suit your dietary preferences, such as using cauliflower rice for a lower-carb version. 

If you meal prep brown rice in your rice cooker like we do each week, you already have a wonderful base for this recipe. Learn how to cook brown rice in rice cooker today.

In this blog post, we’ll walk you through simple steps to create a delicious Shrimp Fried Rice that’s a healthier and more satisfying alternative to your takeout cravings.

Seafood Fried Rice

How to Cook Fried Rice With Shrimp or Prawns

Scroll down to see the complete ingredient list and printable step-by-step instructions.

Shrimp or Prawns

Cooked rice (day-old rice works best)

Frozen mixed vegetables


Soy sauce

Cooking oil

Optional extras (see below for ideas)

Seafood Fried Rice

Step 1: Prep Your Ingredients

Gather your ingredients- Shrimp or Prawns, cooked rice (day-old rice works best), frozen mixed vegetables, eggs, soy sauce, cooking oil, and any optional extras (see below for ideas).

If using day-old rice, break up any clumps so that it’s easier to work with in the pan.

Measure your frozen veggies.

Beat the eggs in a small bowl and set them aside.

Step 2: Sauté Your Veggies

Heat some cooking oil in a large pan or wok over medium-high heat.

Add your chopped vegetables to the pan and stir-fry them until they’re tender but still crisp. This should take about 3-4 minutes.

Seafood Fried Rice- Cooking Eggs and Veggies in Wok

Step 3: Scramble the Eggs

Push the sautéed vegetables to one side of the pan to make space.

Pour the beaten eggs into the empty side of the pan. Allow them to cook without stirring for a few seconds.

Once they start to set, scramble the eggs until fully cooked.

Now, mix the scrambled eggs with the cooked vegetables in the pan.

Seafood Fried Rice

Step 4: Add Seafood and Rice

Add your cooked shrimp or prawns to the pan with the vegetables and eggs.

Next, add the cooked rice. Stir everything together to combine.

Step 5: Season to Perfection

Drizzle soy sauce over the mixture to add flavor and color. Be sure to taste as you adjust the seasoning to your liking.

If you like a bit of heat, you can also add a dash of sriracha sauce or crushed red pepper flakes.

Seafood Options You Can Try In your Fried Rice

Shrimp: Cooked shrimp adds a delicious seafood flavor and texture to the fried rice. 

Crab Meat: Lump crab meat or imitation crab can be flaked into the rice for a sweet and briny taste.

Scallops: Sliced or chopped scallops provide a tender and mildly sweet seafood element.

Mussels: Steamed and shelled mussels can be mixed into the fried rice for a unique taste and texture.

Fish Fillets: Small pieces of white fish, such as tilapia or cod, can be lightly seasoned and pan-fried, then added to the rice.

Lobster: Lobster meat, diced into chunks, offers a luxurious addition to seafood fried rice.

Fish Roe: Roe from fish like salmon or flying fish can be used as a garnish for a burst of salty flavor.

Oysters: Fresh or canned oysters can be chopped and stirred into the fried rice for a unique taste.

Smoked Salmon: Flaked or thinly sliced smoked salmon can add a delightful smoky flavor.

Sardines: Canned sardines can be flaked and mixed into the rice for a strong, savory taste.

Seafood Fried Rice

Seafood Fried Rice Toppings to Try:

Chopped green onions or chives for freshness

Pineapple chunks for a sweet and tangy twist

Sesame seeds for a crunchy texture

Cashews or peanuts for added crunch and protein.

Yum Yum Sauce

What Goes With Shrimp Fried Rice?

For lunch meal prep, I paired this  Shrimp Fried Rice recipe with bags of green grapes and some prepared edamame for a delicious lunch.

Be sure to scroll down for even more meal prep ideas!

Seafood Fried Rice

Seafood Fried Rice

Yield: 6 servings
Prep Time: 10 minutes
Cook Time: 20 minutes
Total Time: 30 minutes

A frugal chef’s dream dish made from leftover rice and veggies. Try this shrimp fried rice for a meat-free night at your house or any other suggested seafood combination.


  • 2 tablespoons sesame oil
  • 2 tablespoons canola oil
  • 1 pound medium prepared fresh shrimp or prawns (see post for more seafood options)
  • 2 cups frozen mixed vegetables (any mix of frozen peas, carrots, corn, and green beans)
  • 3 minced garlic cloves
  • 1 teaspoon fresh ginger
  • 3 large eggs, lightly beaten
  • 4 cups cooked jasmine or other long-grain white rice, preferably cold and day-old
  • 4 tablespoons soy sauce
  • Salt to taste


  1. In a large skillet or wok, heat sesame oil and canola oil. 
  2. Add shrimp or prawns and cook for 3 minutes or until pink and done. With a slotted spoon, remove the seafood into a bowl and set aside.
  3. Add your choice of veggies and cook for two minutes. 
  4. Add garlic and ginger and cook for one more minute.
  5. Scoot your veggies to one side and add your beaten eggs to the wok (see the picture in this post for guidance). Scramble the eggs well.
  6. Finish by adding the cooked rice, soy sauce, and salt to taste. Stir to combine.
  7. Add the seafood and toss well.


For variations on seafood options, see today's post with tinned fish and fresh seafood options. Shrimp rice topping suggestions can also be found for variations.

Nutrition Information:
Yield: 6 Serving Size: 1
Amount Per Serving: Calories: 376Total Fat: 12gSaturated Fat: 2gTrans Fat: 0gUnsaturated Fat: 10gCholesterol: 238mgSodium: 831mgCarbohydrates: 39gFiber: 3gSugar: 2gProtein: 27g

The calorie and nutrition information provided with our recipes is intended to be an estimate based on commonly used ingredients and serving sizes. However, individual nutritional needs may vary, and the actual values can depend on factors such as specific brands of ingredients, preparation methods, and portion sizes. Please use these figures as estimates.

Easy Meal Prep Ideas

Try these 3 other meal prep ideas for lunch or dinner.

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The Best Gluten-Free Pumpkin Bread

Saturday, August 12th, 2023

The Best Gluten-Free Pumpkin Bread  from

This is the BEST gluten-free pumpkin bread recipe for the holidays. This quick bread is made with canned pumpkin and a simple all-purpose gluten-free flour.

Last Fall, I finally perfected a gluten-free pumpkin bread that I have held on to share with you until this year.

I’m a big fan of quick bread recipes because they are just as speedy as their name implies.

Instead of yeast, quick breads rely on chemical leavening agents like baking powder or baking soda to create the rise and texture in the finished product.

Because they don’t require the time-consuming process of yeast fermentation, they can be prepared relatively quickly compared to traditional yeast-risen breads.

This technique is not limited to bread recipes like banana, zucchini, or pumpkin breads though. It can also include muffins, cornbread, or quick rolls (like drop biscuits). 

Over the years, I have shared this recipe with friends and family, and nobody ever suspects that this quick bread doesn’t contain gluten.

It is also my most requested baked treat from my kitchen.

The Best Gluten-Free Pumpkin Bread

To spice up my infatuation for this quick bread even more, I decided to snag this beautiful pumpkin bread pan for my holiday baking.

This created such a beautiful loaf that my family hesitated to eat it. 

They never suspected that it required exactly the same amount of effort as a regular standard loaf. 

I was, in fact,  so tired from making this beautiful artisan loaf that they volunteered to clean the dishes. 

I love the trickery that I get away with around here.

How to Make My Easy Gluten-Free Pumpkin Bread Recipe

Here are some frequently asked questions about this recipe (located at the bottom of this post).

The Best Gluten-Free All-Purpose Flour for Baking

What is the Best Way to Prepare My Loaf Pans for Gluten-Free Breads?

Pour your batter into prepared loaf pans (sprayed with nonstick spray or lined with parchment paper so you can remove them from the pan easily). 

Be sure to allow these to cool completely (room temperature) so that your loaf holds together.

Gluten-free baked goods have a tendency to fall apart easily if they haven’t been allowed to cool completely. 

What Gluten-Free Flour Should I Use In My Baking Recipes?

I swear by this baking flour as the perfect cup-for-cup gluten-free flour for your all-purpose flour.

The best part is that it does not contain the xanthan gum so you have more control over this addition when tackling all of your holiday baking.

Typically, I find the texture of many flours to be gritty and a little off-putting. 

Can you mix up your own gluten-free flour mix?

Is This Dairy-Free Pumpkin Bread?

Yes, this recipe is dairy-free- no need to make any changes. 

How Do I Make This With All-Purpose Flour?

This recipe is so easy to convert because our only gluten-free substitution is the cup-for-cup gluten-free flour blend.

If you don’t need this substitution, just make it with all-purpose flour. 

The Best Gluten-Free Pumpkin Bread

Is Canned Pumpkin the Same As Pumpkin Pie Filling?

One of the biggest mistakes I made when first starting to cook with pumpkin is picking up the wrong type of pumpkin at the grocery store. 

If you see a can that says, “Pumpkin Pie Mix,” (it looks like this), you do not want this type of pumpkin for your baking. 

Pumpkin Pie Mix is intended to be mixed with milk and eggs to create pumpkin pies fast. 

Instead, you are looking for canned pumpkin because it is ONLY pumpkin and allows you to add in your own sugar and spices to create your dishes. 

As you can see, the labels are almost identical, which can really throw people off when shopping for their recipes. 

Of course, you can.

I must admit that I’m one of those moms who haven’t made time for it, especially since discovering how well this flour works in many recipes. 

I have not had a recipe fail on me yet with this flour blend.

Sifting Flour for the Gluten-Free Pumpkin Bread Recipe

Can I Use Pumpkin Puree Instead of Canned Pumpkin? 

Yes, you can generally use pumpkin puree instead of canned pumpkin in a pumpkin bread recipe. 

Pumpkin puree and canned pumpkin are often used interchangeably in recipes, including pumpkin bread. 

Since they have a similar consistency and flavor, the substitution is usually seamless.

However, there are two things to consider to make sure you end up with the same results. 

Make sure your homemade pumpkin puree is well-blended and smooth, similar to the texture of a canned pumpkin.

And, If your homemade pumpkin puree is particularly watery, you might want to drain off any excess moisture before using it in your recipe. This can prevent the bread from becoming too moist. 

In most cases, swapping pumpkin puree for canned pumpkin in a pumpkin bread recipe should work well and produce delicious results. 

What Can I Do With Leftover Canned Pumpkin?

I mean, what *can’t* you use pumpkin for? Our family loves pumpkin pancakes, pumpkin chili, pumpkin waffles, pumpkin lattes, and even pumpkin pasta.

The Best Gluten-Free Pumpkin Bread

How Do I Know When My Gluten-Free Pumpkin Bread is Done?

If you are concerned if the middle is done though, be sure to test it. The best way to check (without damaging your loaf) is to have a toothpick inserted to poke the center. If it comes out with batter on it, you will need to cook it a little longer! 

Why is My Loaf a Dark Brown?

This dairy-free loaf gets its brown hue from the combination of pumpkin pie spice and ground cloves. 

You may notice the loaf in the fancy pan looks darker than the standard loaf (scroll down for a picture of a standard loaf).

This is simply because the loaf has been inverted, and you see the bottom of the decorative loaf! 

What Can I Use if I Don’t Have Pumpkin Pie Spice in My Pantry?

Don’t have any pumpkin pie spice in the pantry? No worries at all! You can mix up this pumpkin pie spice substitute from spices in your pantry.

Can I Mix In Nuts or Chocolate to this Recipe?

The bread has been sweetened with granulated sugar (rather than brown sugar) although you could sweeten it up with a handful of chocolate chips or some coarsely chopped walnuts to try out different flavors. 

I’ve added instructions for adding nuts and chocolate chips to the notes section of the recipe.

The Best Gluten-Free Pumpkin Bread

What is the Best Way to Store My Quick Breads?

Should you have any pumpkin bread leftover, I have found a good airtight container is good to have in your arsenal. I found mine at our local Home Goods. These discount retail shops are a great place to shop for food storage solutions.

Remember, this does yield two loaves so you can always store your second loaf (or share it with a friend)!

What is the Best Way to Freeze Gluten-Free Pumpkin Bread?

You can freeze your loaves after they have cooled to be enjoyed later. If you want to freeze them, I like to wrap them in a layer of plastic wrap, a layer of tin foil and then place these loaves in an airtight freezer bag. 

Make sure to clearly label the bread and the date that you froze it. These loaves can be frozen for up to six months! 

This recipe is perfect for preparing and sharing for the holidays. 

How Long Should I Cook it If I Do This Gluten-Free Pumpkin Bread in Mini Loaves?

Mini loaves are such a great way to share bread with others They also make great hostess gifts. Although there is no “perfect” amount of time necessarily (because it depends on the type/size of the pans), I did find this advice very helpful for making time adjustments.

I can’t wait to hear what you think of today’s recipe, and I am looking forward to sharing more fun pumpkin recipes in the upcoming weeks! 

The Best Gluten-Free Pumpkin Bread

Gluten-Free Pumpkin Bread

Yield: 2 Loaves
Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Total Time: 1 hour 20 minutes

This spiced pumpkin bread is gluten-free AND dairy-free. Try this quick bread recipe for snacking or to share as a gift.


  • 3 cups sugar
  • 1 cup vegetable oil
  • 3 large eggs
  • 1 16-ounce canned pumpkin (read which pumpkin to buy at your local grocer in the post above)
  • 3 cups gluten-free flour (Bob's Red Mill Gluten Free 1-1 Baking Flour is recommended)
  • 1 teaspoon of ground cloves
  • 2 teaspoons of pumpkin pie spice
  • 1/2 teaspoon salt
  • 1/2 teaspoon baking powder
  • 1 teaspoon baking soda


  1. Preheat oven to 350°F. Butter and flour two 9x5x3-inch loaf pans.
  2. Beat sugar and oil in a large bowl to blend.
  3. Mix in eggs and pumpkin.
  4. Sift flour, cloves, pumpkin pie spice, baking soda, baking powder, and salt into another large bowl. 
  5. Add wet ingredients to the flour mixture.
  6. Divide batter equally between prepared pans.
  7. Bake until the tester inserted into the center comes out clean, about 1 hour and 10 minutes.
  8. Transfer to racks and cool for 10 minutes.
  9. Using a sharp knife, cut around the edge of the loaves. Turn loaves out onto racks and cool completely.


Walnuts or mini-chocolate chips (1 cup) can be mixed into the batter if desired.

Recommended Products

As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.

Nutrition Information:
Yield: 16 Serving Size: 1
Amount Per Serving: Calories: 375Total Fat: 15gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 13gCholesterol: 35mgSodium: 176mgCarbohydrates: 58gFiber: 2gSugar: 38gProtein: 4g

The calorie and nutrition information provided with our recipes is intended to be an estimate based on commonly used ingredients and serving sizes. However, individual nutritional needs may vary, and the actual values can depend on factors such as specific brands of ingredients, preparation methods, and portion sizes. Please use these figures as estimates.

TELL ME: What is YOUR favorite recipe for Fall

How to Make a Slushie (In Blender)

Saturday, July 22nd, 2023
How to Make a Slushie in Blender

Learn how to make a slushie in blender with sugar, ice cubes, and a Kool-Aid drink mix. Pick your favorite flavor and blend these up on a hot summer day.

Have you been looking for an affordable recipe for slushies at home? When we were struggling financially, we were always looking for the best bang for our buck, and this cheap dessert with a bowl of popcorn was always a crowd-pleaser.

Few recipes in my house have earned me more fame than this easy summer dessert. If you need a dairy-free dessert option is, this is the perfect alternative to an ice cream treat.

The best part is that I created this summer drink is made with an inexpensive drink mix powder. 

If your family loves the Sonic slushes or 7-11 gas station Slurpees, I know they will love this inexpensive recipe just as much.

How to Make a Slushie In Blender

Here are some answers to frequently asked questions about this slushie recipe:

How to Make a Slushie With a Blender

Honestly, these are as easy as they sound! You will blend a packet with ice water, crushed or cubed ice, and sugar.  

High-speed blenders offer a more robust motor and sharp blades that can handle even the toughest ingredients, giving you smoother and finer textures.

I’ve found it perfect for all sorts of tasks, like making smoothies and soups, and you know what’s really cool?

It crushes ice effortlessly, making it a total winner for whipping up slushies!

Over the years, I have had great success with this my Ninja Blenders. You can usually find these more affordably at places like Costco or Sam’s Club.  

How Do I Make This Smoothie With Fruit Juice?

We recommend trying this watermelon ice smoothie recipe. It is reminiscent of those Slurpees & Icees, but an all-natural homemade slushie option instead. 

Kool-Aid Packets for Homemade Slushies

Can I Make These With Sugar-Free KOOL-AID?

Unfortunately, we do not recommend this method. The consistency drastically changed. If you substitute with the sugar-free KOOL-AID, it will have more of a shaved ice consistency. 

Can I Replace the Water With Club Soda? 

Yes, you can substitute this ingredient with club soda, tonic water, or even Sprite. 

To make a soda slushie, follow these instructions, but keep in mind that Sprite will add more sugar to your drink. 

How Do I Make Wine Slushies? 

I recommend blending this rosé and strawberry wine slushie recipe. These can be blended into wine pops or you can pour the wine slushies with fresh fruit into a plastic bag with the mixture and freeze until it reaches your desired consistence. 

How Can I Keep My Smoothies Colder Longer?

Serve these up in a double insulated cup to help this frozen treat last longer. 

How to Make a Slushie in Blender

What is the Best Slushie Machine?

If you have a blender, you do not need a Slushy machine for this recipe. 

There are a variety of slushy machines and shaved ice makers for treats on Amazon, including individual slushy cups. Shop these slushy makers here.

How to Make Slushies With Kool-Aid

Keeping Homemade Slushes Cold With a Double-Insulated Cup
How to Make a Slushie With Kool-Aid

Testing flavors is the best part. It can be a fun summer project to try new combinations.

I am always tweaking my recipes and have tried everything from sugar-free Kool-Aid packets to make slushies (they did not turn out for us) to reducing the sugar in our slushies to see if the kids notice a taste difference. 

How to Make Slushies With Kool-Aid

We decided to drop the sugar to a 1/2 cup in our batch (originally 2/3 cup) and we found that we didn’t notice a big taste difference, but I felt better about sharing this treat with my kids with the lower sugar content. The recipe below is our new lower-sugar verison.

I hope you love this recipe as much as our family! Let me know in the comments below and what your favorite flavors are!

How to Make Slushies With Kool-Aid

How to Make a Slushie With KOOL-AID

Yield: 4
Prep Time: 5 minutes
Total Time: 5 minutes

An easy slushie that you can whip up anytime for a fun treat! Stock up on a variety of KOOL-AID flavors for this easy 5-minute treat.


  • 2 cups ice water
  • 1 packet KOOL-AID drink mix (use your favorite flavor)
  • 1/2 cup sugar
  • 4 cups or 1 full tray of ice cubes


  1. Put all of the ingredients into your blender.
  2. Process until well blended.

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    Love these frozen treats? Here are a few other recipes we think you will like!

    easy fruit-infused waters (endless combos and healthy!)

    Fruit-Infused Water Recipes With Ice

    blend up strawberries and wine for this fun adult push pop

    Wine Slushie With Fresh Fruit in a Push Pop

    stock your freezer with these make-ahead smoothie packets

    Make-Ahead Smoothie Packets for Your Freezer from

    Happy blending!

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    How to Cook Chicken Breasts from Frozen

    Thursday, August 12th, 2021

    How to Cook Chicken Breasts from Frozen

    Looking for a fast way to cook frozen chicken? Today I’m sharing my foolproof recipe to bake chicken—no need to thaw chicken for this recipe. Learn how to safely oven-bake chicken, cook frozen chicken in your slow cooker, and get tips for cooking frozen chicken in your pressure cooker. Try these foolproof methods on your next meal plan.

    If I had to point the finger at where I began to realize the beauty in make-ahead meals, it would be at this bag of frozen chicken that I cook each week for our family. 

    This easy cooking tutorial is just what you need for your sandwiches and wraps. The best part is that you can prepare chicken in bulk for your week right from its frozen state with my easy technique.

    How to Cook Chicken Breasts from Frozen

    For our family of four, I prepare three pounds of chicken each week (one frozen bag of chicken breasts from ALDI, to be exact!), and we usually plow through these three pounds by Wednesday or Thursday of the week.

    I can attest to the fact that we never have leftovers with this recipe.

    I started making a habit of baking this chicken, on grocery day, as I put the rest of the food away.

    For five minutes of prep work, it has saved us at least a hundred bucks a month. Just think how much I am saving by eating at home instead of a Panera visit!

    Before we begin, here are a few commonly asked questions about cooking frozen chicken!

    What are the guidelines for safely cooking frozen chicken?

    It is essential to follow the USDA guidelines when preparing poultry. For example, the USDA states explicitly, “Do not cook frozen chicken in a slow cooker or the microwave; thaw it before cooking.”

    Chicken can be cooked though from the frozen state in the oven or on the stove. Expect your cooking time to be about 50% longer if you do not thaw your chicken first.

    Can you put frozen chicken in your crockpot?

    The USDA advises NOT to put frozen chicken in your slow cooker because the internal temperature does not rise fast enough to meet food safety standards.

    How long is frozen chicken good for?

    A bag of frozen chicken from your supermarket should last approximately nine months, according to the USDA.

    The prepared, cooked chicken, though, should be used within three months of freezing.

    What is the safe internal temperature of chicken?

    A safe internal temperature of 165° Fahrenheit (75° Celsius) is recommended by the USDA. An instant-read thermometer inserted in the thickest part of the chicken breast is always your best guide. This is my favorite meat thermometer.

    How Can I Adjust this Cooking Technique for a Large Family or Gathering?

    The best investment that I’ve made is buying two of these jumbo baking sheets! They fit perfectly in a standard oven! With these baking sheets, you can easily double this recipe.

    How long can you keep cooked chicken in the refrigerator?

    Properly stored, cooked chicken will last for 3 to 4 days in the refrigerator.

    Glass containers with airtight lids are my favorite for storing. When taking to potlucks, I rely on these inexpensive plastic containers for transporting.

    How to Cook Chicken Breasts from Frozen

    How to Cook Chicken Breasts from Frozen

    Here are 3 techniques to cook frozen chicken breasts!

    How to Cook Chicken Breasts from Frozen

    How to Cook Chicken Breasts from Frozen

    Frozen Chicken in the Oven

    Baked Frozen Chicken

    Baked Frozen Chicken

    How to Bake Frozen Chicken

    I have had people ask me at potlucks and gatherings how I bake my frozen chicken. After testing different temperatures of cooking frozen chicken and spice combinations, I am thrilled to share my favorite recipe.

    This is the recipe I rely upon for topping salads, making chicken wraps, or as an accompaniment to a brown rice bowl.

    Spread your frozen chicken breasts on two cookie sheets.

    Don’t love the clean-up?

    Consider lining the baking sheets with parchment paper or a nonstick heavy-duty aluminum foil.

    I love these parchment squares because they make the whole clean-up process a little easier.

    Brush or drizzle your chicken breasts with olive oil, salt generously, and finish with your favorite seasoning.

    My secret ingredient (and this is no endorsement- just a HUGE fan!) is this Mrs. Dash Tomato Basil Garlic seasoning mix.

    I found this seasoning mix in the spice aisle, and it makes such a fantastic dry rub on the chicken that it tastes as good as anything you would get in a restaurant.

    Since it is salt-free, I layer on the salt just the way I like, which helps enhance the chicken’s flavor.

    Baking frozen chicken is safe, according to the USDA.

    Frozen Chicken Breast Baked and Sliced

    My secret ingredient (and this is no endorsement- just a HUGE fan!) is this Mrs. Dash Tomato Basil Garlic seasoning mix.

    I found this seasoning mix in the spice aisle, and it makes such a fantastic dry rub on the chicken that it tastes as good as anything you would get in a restaurant.

    Since it is salt-free, I layer on the salt just the way I like, which helps enhance the chicken’s flavor.

    Baking frozen chicken is safe, according to the USDA.

    How to Boil Frozen Chicken

    Boiling chicken is another safe and effective way to prepare shredded chicken for your recipes. Add a cup of chicken stock (or broth) and 4-5 frozen chicken breasts in a large pot.

    Bring this all to a boil and then simmer for 20 minutes or until you have reached 165° Fahrenheit (75° Celsius).

    Remember, if you are unsure if your chicken is done, a meat thermometer is a cook’s best friend. First, make sure the internal temperature of your chicken is 165 degrees.

    Instant Pot Shredded Chicken from


    How to Pressure Cook Frozen Chicken

    You may recall my tutorial for preparing frozen chicken in your pressure cooker. My Instant Pot Shredded Chicken recipe is one of our most popular and is my favorite meal prep technique.

    You can read a full tutorial on pressure cooking frozen chicken (or fresh chicken) in this post.

    This recipe calls for 1 cup chicken broth on the bottom and resting seasoned frozen chicken on top.

    Once again, the cooking time on frozen chicken varies based on the size of the breast.

    If the chicken breasts are small, 12 minutes of cooking time at high pressure works great.

    Average size chicken breasts will take about 14 minutes. That means, in less than 30 minutes of effort, you will have chicken for a week’s worth of meals.

    Large pieces are best at 16 minutes.

    Instant Pot Shredded Chicken from

    click on pictures or click here for tutorial

    Be sure to visit the entire tutorial to learn more.

    Once the Instant Pot beeps, make sure your pressure cooker turns off (and doesn’t start the, “keep warm,” setting. Allow it to release naturally for ten minutes.

    Once the ten minutes of pressure release are done, you can open the pot and shred your chicken.

    I like to pour a bit of the chicken broth (or stock) on top to help the meat retain its moisture.


    Bake Chicken Breasts From Frozen
    Recipe Type: Main Dish
    Prep time:
    Cook time:
    Total time:
    Serves: 8 servings
    An easy way to prepare frozen chicken in bulk for salads, wraps, and as the main attraction for your family’s week.
    • 3 pounds frozen boneless chicken breasts
    • Mrs. Dash Tomato Basil Seasoning
    • Extra-Virgin Olive Oil
    • Kosher Salt & Pepper
    1. Preheat the oven for 375 degrees and spray a cookie sheet with cooking spray.
    2. Spread the frozen chicken breasts out over one or two cookie sheets.
    3. Drizzle a little olive oil over the chicken breasts and then sprinkle liberally with the seasoning mix, kosher salt and fresh black pepper.
    4. Bake for 45-50 minutes or until the chicken is cooked through.
    5. Allow the chicken to rest ten to fifteen minutes (to allow the juices to redistribute within the meat). Dice or shred for your recipes for the week.


    As an Amazon Associate I earn from qualifying purchases.

    Looking for recipes that use shredded chicken? Check out these ideas!

    Use shredded chicken for enchiladas use shredded chicken in enchiladas

    chicken pesto frittata use shredded chicken in a chicken pesto frittata

    chicken caesar pasta salad use roasted or shredded chicken in a chicken caesar pasta salad

    Happy cooking!

    How to Cook Chicken Breasts from Frozen

    How to Make an Ombre Cake

    Thursday, November 12th, 2020

    How to Make an Ombre Cake from

    No need to make a fancy layer cake with this easy ombre icing technique for your sheet pan cakes. This cake tutorial couldn’t be easier with a simple white cake recipe topped with a simple buttercream frosting. Check out today’s tutorial for your next birthday cake!

    This post is sponsored by Clarkson Potter. Thank you for supporting our sponsors!

    How to Make an Ombre Cake from

    Looking for the perfect baking escape? You are in luck! Martha Stewart is back with a brand new cookbook that helps novice bakers master beautiful cakes with a few of her favorite tips and tricks.

    Martha Stewart’s Cake Perfection is a step-by-step cookbook that teaches you how to wow your friends and family with inspiring cake ideas and couldn’t come at a better time, with the upcoming celebration seasons.

    Since my kids were small, I have made cakes for all their special occasions. Bakery cakes are expensive so learning to make our own cakes has saved us hundreds of dollars over the years.

    Now that I have teenagers, it is a treat to be able to do these kinds of projects with them and today’s ombre sheet cake was so fun to create together.

    Let’s go through the easy steps to make this cake that would be perfect for any occasion from a baby shower to a birthday bash!

    How to Make an Ombre Cake

    How to Make an Ombre Cake from

    To begin today’s recipe, you will need to bake this easy vanilla sheet pan cake recipe.

    Once the cake is cooked, transfer it to a wire rack and allow it to cool for 30 minutes. Once your half hour is up, simply turn the cake out, from the cake pan, and allow it to cool completely on your wire rack.

    How to Make an Ombre Cake from

    Once the cake is cool, you will cover it in white buttercream frosting.

    This first layer is often referred to as the “crumb coat,” because it helps trap the crumbs so they aren’t visible in your final product. I find an offset spatula is the easiest way to spread icing on the top and sides of the cake.

    How to Make an Ombre Cake from

    Now, divide your remaining frosting into three or four bowls (depending on how many colors you would like for the top of your cake). We will be placing these in piping bags for making our beautiful ombre stripes.

    You have creative liberty on what colors you want to use, but we used Martha’s suggestion to mimic the gorgeous hues of a sunset, in our personal color scheme.

    Who couldn’t use a pretty sunset right now?

    How to Make an Ombre Cake from

    Lucky for us, our cookbook came with this fun decorating set from iGourmet so we had everything we needed right on hand for our cakes. The best part about this decorating set  is that Martha Stewart and her team of editors picked out everything you need to make her fabulous cakes at home so no need to visit a fancy shop to get all the pretty essentials. This kit has everything you need from gold and silver sparkles to natural food colorings.

    How to Make an Ombre Cake from

    How to Make an Ombre Cake from

    How to Make an Ombre Cake from

    Now we just add a color horizontally across the top of the cake in your desired order. Lightly drag the offset spatula or bench scraper end to end to create a blended effect to your cake. Be sure to just wipe off the bench scraper completely between each stroke of color to keep your lines beautifully clean.

    How to Make an Ombre Cake from

    Looking for a more abstract design? Don’t be afraid to get creative and randomly scatter dollops of colored frosting around your cake and blend as directed. My daughter had a great time being a cake decorator and making her own design with toothpicks and all these vibrant colors.

    How easy is that?

    Vanilla Buttercream
    Author: Martha Stewart’s Cake Perfection
    Prep time:
    Total time:
    Serves: 4 cups
    This easy buttercream frosting is just what you need for all of your cake recipes!
    • 3 sticks unsalted butter, room temperature
    • ½ teaspoon vanilla extract
    • 1 pound confectioners’ sugar, sifted (4 cups)
    • 2 tablespoons whole milk
    • Pinch of kosher salt
    1. With an electric mixer, beat butter on medium high speed until pale and creamy, about 2 minutes. Reduce speed to medium and add confectioners’ sugar ½ cup at a time, beating after each addition and scraping down sides of bowl as needed. Add vanilla, milk, and salt and beat until buttercream is smooth.

    How to Make an Ombre Cake from

    Looking for more cake ideas? Grab this cookbook for 125 recipes for all occasions- from those little everyday moments to gorgeous wedding cakes. What a fun way to make the most of these days at home together.

    Ombre Sheet Cake
    Recipe Type: Dessert
    Author: Martha Stewart’s Cake Perfection
    Prep time:
    Cook time:
    Total time:
    Serves: 12-16 servings
    No need to make a fancy layer cake with this easy ombre icing technique for your sheet pan cakes. This cake tutorial couldn’t be easier with a simple white cake recipe topped with a simple buttercream frosting. Check out today’s tutorial for your next birthday cake!
    • 1 stick (½ cup) plus 1 tablespoon unsalted butter, room temperature, plus more for pan
    • 2 ¼ cup unbeached all-purpose flour, plus more for pan
    • 1 ½ teaspoons baking powder
    • ½ teaspoons baking soda
    • ¾ cup kosher salt
    • 1 cup sugar
    • 3 large eggs, room temperature
    • 1 teaspoon vanilla extract
    • 1 cup buttermilk, room temperature
    • Vanilla Buttercream (recipe below)
    • Natural food dyes in Berry and Sunflower (or your favorite shades)
    1. Preheat the oven to 350 degrees. Butter a 9-by-13-inch baking pan. Dust the pan with flour. In a medium bowl, whisk together flour, baking powder, baking soda, and salt.
    2. With an electric mixer, beat butter with sugar, until light and fluffy (about 5 minutes). Add eggs, one at a time, beating well with each addition, scraping down the bowl as needed. Beat in vanilla. Reduce speed to low and add dry ingredients in two batches, alternating with buttermilk, and beginning and ending with your flour mixture.
    3. Transfer batter to prepared baking pan, smoothing top with an offset spatula. Bake, rotating pan halfway through, until cake is golden and puffed and a cake tester comes out clean, 22-25 minutes. Transfer the pan to a wire rack to cool for 30 minutes. Turn out onto a wire rack to cool completely.
    4. Spread 2 ½ cups buttercream over top of cake with an offset spatula. Divide remaining buttercream among four small bowls (about ⅓ cup each). Use food dyes to create desired shades. Let stand 10 minutes to allow dyes to fully saturate.
    5. Transfer frostings into pastry bags (no tip required) and pipe a line of each color horizontally across top of cake in the desired order. Lightly drag a large offset spatula or bench scraper end to end across cake to create a blended effect. Add more frosting as desired . Be sure to wipe off the spatula or bench scraper completely between strokes.

    This post is sponsored by Clarkson Potter. Thank you for supporting our sponsors!

    How to Make an Ombre Cake from

    Chicken Shawarma Sheet Pan Meal

    Monday, May 11th, 2020

    Chicken Shawarma Sheet Pan Meal Header


    Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated baked chicken is the perfect pairing with pita bread and fresh veggies for an easy weeknight meal your whole family will love.

    As we have settled into our quarantine lifestyle, I’ve been trying to make time and space for trying some new recipes in our house. The recipes that I’ve been picking have become some of my favorite restaurant classics, but replicated in my little home kitchen. Not only does it save a ton of money, it also can be doubled or tripled for a week of lunches.

    I have never attempted a chicken shawarma recipe before, but had a craving for this delicious Middle Eastern dish.

    What better opportunity to try this recipe out while we are practicing a little social distancing.

    whisking the chicken shawarma marinade

    Marinating Chicken Shawarma

    This is such an easy dish to prepare because it requires simply marinating it in garlic, lemon juice, and spices. Then go about your typical work day and tuck this  in the refrigerator until the dinner hour.

    Once you are reading to eat, line a baking sheet with foil and cook the chicken until it is cooked through.

    Finish by thinly slicing the chicken pieces and placing them on a large platter.

    Chicken Shawarma can be stuffed into a pita or served alongside fresh veggies and hummus, if you are trying to keep your carbs down.

    If you haven’t had chicken shawarma before, you are in for a treat. 

    Here are a few commonly asked questions about this classic chicken dish.

    Chicken Shawarma Sheet Pan Meal Finished

    Chicken Shawarma Sheet Pan Meal

    What is Chicken Shawarma?

    Chicken Shawarma is a garlicky poultry dish that is served on pitas.

    Typically, the chicken is marinated in warming spices (cinnamon, turmeric, ginger, cumin, etc..) and then cooked on a rotisserie.

    To adapt this recipe for the home cook, we are preparing it on a sheet pan instead.

    While the spice combination remains the same, the ease of preparation is infinitely easier since everything can bake in the oven while you chop up your veggie sides.

    If you are gluten-free or on a low-carb diet though, you can serve your shawarma on a bed of greens instead.

    Another dipping option, that we rely upon, is purchasing mini naan instead.

    This size seems perfect for getting just enough fun carbs for our family while keeping to our lower carb lifestyle.

    Prepping Chicken Shawarma on a Sheet Pan

    Why Does This Dish Use Chicken Thighs Instead of Chicken Breasts?

    Chicken breasts are leaner, but they dry out quickly, especially if you plan to reheat this dish.

    I do recommend using the boneless skinless chicken thighs instead because they hold up so much better to the marinade and the baking.

    Chicken Shawarma Sheet Pan Meal Baked

    Can I Add a Sauce to My Chicken Shawarma?

    While I feel like this dish stands up on its own, you can definitely add a delicious tahini sauce to drizzle on your shawarma.

    In a small bowl, mix together a ½ cup of plain Greek yogurt, 2 tablespoons of tahini, 2 teaspoons of lemon juice, ½ a teaspoon of salt, and a minced garlic clove.

    You can drizzle this yogurt sauce in your pita or on top of your salad as a light dressing.

    Chicken Shawarma Sheet Pan Meal Finished

    What Side Dishes Are Good With My Chicken Shawarma?

    If you haven’t made your own hummus before, you have to try this easy food processor hummus. I love to serve this with fresh red peppers, cucumbers, and mini naan for a side.

    Other great options?

    How about this Greek Quinoa Salad or try making these easy bread machine pitas for a fun little quarantine project with the kids.

    How Can I Make Vegetarian Shawarma?

    If you are looking for a plant-based shawarma, I recommend giving this sheet pan veggie shawarma a spin in your kitchen. It has all the flavors of the chicken shawarma without the meat.

    Chicken Shawarma Sheet Pan Meal
    Recipe Type: Main
    Cuisine: Middle Eastern
    Author: Adapted from New York Times
    Prep time:
    Cook time:
    Total time:
    Serves: 8 servings
    Put boneless skinless chicken thighs to work with this oven roasted shawarma recipe. Marinated and baked chicken is the perfect pairing with pita bread and fresh veggies for a restaurant-worthy night at home.
    • 2 lemons, juiced
    • ½ cup olive oil
    • 6 cloves garlic, minced
    • 2 teaspoons kosher salt
    • 1 teaspoon fresh black pepper
    • 2 teaspoons ground cumin
    • 4 teaspoons paprika
    • 2 teaspoons onion powder
    • 1 teaspoon turmeric
    • ¼ teaspoon cinnamon
    • Pinch of red pepper flakes
    • 4 pounds boneless skinless chicken thighs
    • 4 tablespoons fresh parsley
    1. In a large bowl, prepare your marinade for your chicken. Whisk together the juice from the lemons, olive oil, minced garlic, salt, pepper, cumin, paprika, onion powder, turmeric, cinnamon, and red pepper flakes. Add chicken and marinate for at least one hour or up to twelve hours.
    2. Preheat your oven to 425 degrees and line a baking sheet with tin foil. Spray the foil well with cooking spray.
    3. Remove the chicken thighs and place on the prepared sheet pan. Bake for 35 minutes or until the chicken is crisp at the edges and cooked through.
    4. Allow the chicken to rest for ten minutes and then slice into bite sized pieces.
    5. Scatter parsley over the top and serve with fresh veggies, pitas or naan, and white sauce.


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    Looking for more great sheet pan meals? Here are a few other MomAdvice favorites! 10 Minute Fish Tacos Recipe header these ten minute fish tacos couldn’t be easier for a weeknight meal

     these sheet pan ranch chops and veggies are always a hit and get their flavor from a ranch dressing packet.

    this balsamic pork loin sheet pan meal is elegant enough to entertain with. stuff leftover pork in slider rolls and top with pesto for a second night of great meals.

    this lemon paprika chicken with vegetables is another easy sheet pan dish made with a lemon marinade. it’s a great one to package up for easy work lunches too.

    want something fast and healthy for a weeknight meal? I make this 5-ingredient salmon sheet pan meal every week for my family.

    Happy cooking, friends!

    Chicken Shawarma Sheet Pan Meal

    Easy Homemade Granola Recipe With Lots of Crunch

    Tuesday, May 5th, 2020

    Best Easy Granola Recipe

    Skip buying boxed cereal and make my easy homemade granola recipe at home with just a few simple pantry ingredients. This simple oat mixture can be layered with dried fruit and baked on a sheet pan for your week.

    Being home more means we are spending more money on groceries and I’ve had a hard time keeping up with the inventory required to feed four people.

    One of those items, we always run out of, is boxed cereal.  In our house a bowl of cereal can be eaten for breakfast, snacks, lunch, or dinner.

    Can you relate?

    Even buying our cereal at a wholesale club isn’t enough to keep up with this family.

    This difficult season that we are in right now has reminded me a lot of our leaner years and the tasks that I used to regularly do for our family.

    For me, time felt more abundant then and pinching pennies was a requirement to pay our bills.

    Lately, I have been dusting off some of my older recipes and am reminded just how many things I had no problem making before.

    Granola, for example, requires a minimal amount of effort and is a dish that just keeps on giving throughout the week.

    Today I wanted to share with you my favorite easy basic granola recipe that we make at our house. It’s been a relied upon recipe because it is made from standard pantry ingredients that we usually keep on hand.

    Before I share that, here are a few questions you might have about making your own granola.

    Mixing Oats and Nuts

    What Are Some Ways I Can Save Even More Money On Making Granola at Home?

    The best way to keep this recipe super frugal is to buy your ingredients in bulk.

    I rely on my wholesale club membership for the best prices on these ingredients.

    Rolled oats, vanilla, honey, oil, spices, nuts, and dried fruit can all be purchased at our local wholesale club.

    I do shop at ALDI (you can read my best ALDI shopping tips in this article) for slivered almonds.

    You can find these almonds over in the baking supplies aisle of the store.

    Keep in mind, nuts do freeze well so if you find a great sale on them, you can stock up and store them in your freezer.

    Here are some tips for freezing nuts and recommended lengths for freezing times.

    Baking Granola on a Sheet Pan

    What Fruit & Nut Granola Combinations Can I Try If I Don’t Like Your Suggestions?

    This basic recipe is one that I have found anyone will love, but you can make it your own with a different fruit and nut combination.

    Remember, this recipe is only limited by your own imagination.

    While raisins are super affordable, you can pick any dried fruit for this recipe. Dried cherries, dried blueberries, and craisins all make incredible substitutes.

    Not a fan of dried fruits?

    Try mini chocolate chips, cacao nibs, or fold in flaky coconut or unsweetened coconut (finely shredded).

    For nuts, I do rely on slivered almonds, but you can pick your favorite seed or chopped nuts.

    Try salted pumpkin seeds, chia seeds, pepitas, pecans, cashews, peanuts, walnuts, or pine nuts for a different granola recipe mix-in.

    Just make sure the nuts are bite-sized or coarsely chopped.

    The possibilities are endless and I can’t wait to see what combination you create!

    Saucepan of Sugar and Honey

    How Can I Make This a Healthy Granola Recipe?

    Feel free to substitute the vegetable oil with your favorite oil, like melted coconut oil or olive oil, instead.

    Honey can also be substituted with real maple syrup as your sweetener.

    Is Granola Gluten-Free?

    Homemade granola can easily be made gluten-free by selecting certified gluten-free rolled oats instead.

    The Best Easy Granola in a Jar

    Easy Homemade Granola Recipe With Lots of Crunch

    (read instructions here or scroll down to the recipe)

    Preheat your oven to 300 degrees.

    Line two baking sheets with parchment paper.

    In a large bowl mix together your oats, nuts, cinnamon, and salt.

    Then in a saucepan, add your oil, honey, and brown sugar. Warm this and whisk until your sugar is completely dissolved.

    Remove it from the heat and add in the vanilla.

    Pour the mixture into your oats and nuts and stir well with a wooden spoon.

    Stirring Oats and Slivered Almonds

    Then you will bake your sheet pan granola for thirty minutes.

    Keep an eye on it and stir it occasionally as it is baking.

    The Best Easy Granola On a Sheet Pan

    The Best Easy Granola Baked

    If you forget to stir it, no big deal!

    Personally, I prefer the granola to clump together into clusters so I usually don’t disturb it too much.

    Allow it to cool to room temperature and then fold in your dried fruit.

    I find that a large glass jar is a great storage option for our countertop.

    This is the exact jar that we have and it fills the jar with a little in a container for the chef!

    Of course, this never lasts long so you will find me in the kitchen baking granola again today.

    I can’t wait to hear what you think of this recipe!

    The Best Easy Granola Recipe
    Recipe Type: Breakfast
    Prep time:
    Cook time:
    Total time:
    Serves: 14 cups
    An easy granola recipe that can be personalized with your favorite fruit and nut combination. Make this gluten-free by purchasing certified gluten-free oats. This money-saving recipe is our family’s tried-and-true.
    • Parchment Paper
    • 8 cups old-fashioned oats
    • 2 cups slivered almonds
    • 1 cup brown sugar
    • ½ teaspoon salt
    • 2 teaspoons ground cinnamon
    • ⅓ cup vegetable oil
    • ¼ cup honey
    • 2 tablespoons vanilla extract
    • 2 cups raisins
    1. Preheat the oven to 300 degrees and line two baking sheets with parchment paper.
    2. Combine oil, honey, and sugar in a pot. Whisk and heat on low heat until sugar dissolves.
    3. Remove from heat and add vanilla.
    4. Pour the hot liquid over the oat mixture and stir well.
    5. Spread granola on the two prepared baking sheets.
    6. Bake until golden brown, stirring occasionally, for 30 minutes.
    7. Remove from heat and allow it to cool completely.
    8. Add any dried fruit and transfer to an airtight container. I layer my dried fruit as I add it to the jar.

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    Love this recipe? Check out these other money-saving ideas!

    try this easy recipe for no-bake granola bars

    make your own smoothie bowls for a fun breakfast treat

    Meal Prep Breakfast Sandwiches Recipe from meal prep these breakfast sandwiches to tuck in your freezer

    meal prep my favorite freezer breakfast burritos

    Make-Ahead Smoothie Packs for Your Freezer from make these easy smoothie packets with ripe or frozen fruit and any greens you need to use up in your crisper

    Happy baking!

    45 Easy Recipes Using Pantry Ingredients

    Wednesday, March 25th, 2020

    Are you looking for quick and easy pantry recipes that your whole family will love? Check out these simple meals to incorporate your canned & dry goods into your recipes. Feel free to pin and bookmark this post to make the most of your budget.

    Here is some honest truth, I have never been good about tracking what I have stocked in my pantry. Just like most moms, I am often in survival mode and am just proud if I get our grocery shopping and menu planning done for the week.

    With this unique experience of being home more, I have been taking stock of what we have and how we can make the most of it in these upcoming days.

    I loved these printable kitchen inventory sheets for helping figure out our meals, as our grocery stores struggle to keep so many items stocked.

    Free Spice Label Printables

    We also have free printable labels to organize your spice rack. I plan to revisit my spice cabinet this month too!

    This is a great time to take inventory of all those items that we seem to forget to purchase (or have multiple items if you are anything like me!). Jot down all those spices, olive oil, balsamic vinegar, rice vinegar, salad dressings, and all those other condiments that you might forget to track.

    I also am trying to stock items like bottled lemon juice and lime juice, in case we don’t have access to citrus fruit. These can really add another great layer to your recipes.

    I wanted to offer some new ways to use those pantry ingredients today so I reached out to my blogging friends to create this fun list of recipes to try.

    Click on the image or header to access these incredible recipes!

    45 Easy Recipes Using Pantry Ingredients

    Pasta Recipes

    Pantry Recipes / Pesto Chicken Pasta from The Toasty Kitchen

    Pesto Chicken pasta is an easy, 20 minute meal that’s made with just five shelf-stable ingredients. Bow tie pasta and chicken are coated in a rich and flavorful pesto sauce.

    Pantry Recipes / One Skillet Baked Ziti from Good Life Eats

    One skillet baked ziti with meat sauce is the perfect, easy comforting pasta dish. Baking it in a single skillet makes for quick preparation and very minimal clean up. Perfect for a weeknight dinner!

    Pantry Recipes / Almond Butter Red Curry Noodles from Fried Dandelions

    Almond butter red curry noodles come together with pantry staples! The noodles are packed with flavor, and have a gorgeous orange color!  Perfect for an easy weeknight meal.


    Pantry Recipes / Spinach and White Bean Pasta from Rachael Hartley Nutrition

    This garlicky white bean and spinach pasta using a surprise pantry ingredient for a flavor booster!


    Pantry Recipes / Easy Parmesan Pasta from Neighbor Food

    This easy parmesan pasta can be pulled together with whatever canned vegetables you have on hand. Add chicken sausage or make it meatless!

    Pantry Recipes / Instant Pot Taco Pasta from Shweta in the Kitchen

    Taco pasta is a delicious one-pot meal made using Italian pasta and Mexican flavors. It is a nutritious, delicious crowd pleasing recipe that is perfect for a weeknight dinner.

    Pantry Recipes / Easy Tuna Casserole with Egg Noodles from Unsophisticook

    This easy tuna casserole with egg noodles is a definite go-to recipe; it is quick to prep, tasty, and versatile!

    Pantry Recipes / Instant Pot Goulash from Posh Journal

    This American goulash is delicious, filling, nutritious and very inexpensive to make.

    Pantry Recipes / MomAdvice Gluten-Free Macaroni & Cheese from MomAdvice

    I am SO EXCITED to share that we finally mastered an incredible one pot gluten-free macaroni and cheese recipe after MUCH trial and error in my kitchen. If you are looking for easy, affordable, minimal dishes, and a recipe that yields a lot than I have an incredible recipe for you!

    Soups & Stews

    Pantry Recipes / Instant Pot Lentil Soup from Urban Bliss Life

    Make a healthy, hearty meal using common pantry ingredients! Instant pot lentil soup is a fast, easy, oh-so delicious vegan dish that will keep you warm and toasty.

    Pantry Recipe / MomAdvice Hazelnut Soup from MomAdvice

    This is a rustic hazelnut soup made with parsnips and roasted hazelnuts. It is a quick weeknight soup and the recipe can easily be made vegetarian. 

    Pantry Recipes / Slow Cooker Coconut Curry Red Lentil Soup from Simple Bites

    Slow-cooker coconut curry lentil soup is an easily adaptable pantry recipe, designed to get a hearty, nourishing meal on the table with minimal effort.

    Pantry Recipes / Gluten Free Instant Pot Taco Soup from Seasonal Cravings

    This gluten-free instant pot taco soup is packed with kidney beans, corn, and fire-roasted tomatoes. Make a double batch and have soup to fill your belly all week!

    Pantry Recipe / Slow Cooker Pumpkin Chili from MomAdvice

    Once you try this chili, you will never make any other type of chili again. Pumpkin and pumpkin pie spice are the secret ingredients that make this chili a standout recipe!


    Pantry Staples

    Pantry Recipes / Best Black Bean Burgers from Eat Plant-Based

    This black bean burger vegan recipe makes firm patties and can even be cooked on the grill with our falling through!

    Mexican Quinoa Stuffed Bell Peppers from Mexican Quinoa Stuffed Bell Peppers from MomAdvice

    Looking for an easy recipe that is gluten-free, dairy-free, and vegan? Look no further than these Mexican Quinoa Stuffed Bell Peppers for a fun weeknight meal. You will love these bell peppers for a meatless dish that is packed with protein and very filling with just the right balance of sweetness, from the peppers, and spice from the enchilada sauce.

    Pantry Recipes / Homemade Tuna Sushi Bowl from Run Eat Travel

    If you are looking for a hearty, easy, and budget friendly sushi inspired meal, this is the one for you! This healthy homemade tuna sushi bowl is med with canned tuna and the most cooking you’ll do is the rice!

    Indian Vegetable Rice Instant Pot Indian Vegetable Rice from MomAdvice

    This gluten-free side is so easy to create and happens to be easy on the wallet too! If you prefer your dish spicier, add an additional teaspoon of curry to bring on the heat!


    Pantry Recipes / Roasted Garlic Hummus from MomAdvice

    Once you try homemade hummus, you will never go back. Make this easy dish with canned chickpeas.

    How to Make Quinoa in the Rice Cooker from Quinoa in the Rice Cooker from MomAdvice

    You will never have to babysit a pot again if you use this simple technique for cooking quinoa in your rice cooker. This set-it-and-forget-it recipe is the most pinned item on our site and we can see why. Not only am I sharing this easy rice cooker technique, but I’m also sharing loads of recipes- from quinoa main dishes to quinoa salads. 

    Pantry Recipes / High Protein Spicy Chickpea Bowl from All Nutritious

    This spicy chickpea meal prep is loaded with protein and fats! Full of flavors and will last in the fridge for days.

    How to Make Perfect Brown Rice in Your Rice Cooker from Perfect Brown Rice in the Rice Cooker from MomAdvice

    Brown rice is something I really rely upon to round out my meals because I am gluten-free.  I use it to make taco bowls. In lieu of making gluten-free pastas, and I toss veggies and meat with it to make hearty bowls for filling lunches. Try this super simple cooking method for perfect rice every time!

    Pantry Recipes / Gluten-Free Meatloaf from MomAdvice

    A perfectly light meatloaf with the most surprising binding agent! Try substituting the sweet sauce with tomato sauce for an Italian kick!

    Pantry Recipes / Instant Pot Rice & Beans from The Belly Rules

    Loaded with bold flavor os salsa and spices, this hearty dish is a delicious addition to taco night. This Mexican instant pot rice and beans recipe would also be the perfect base for a burrito or burrito bowl.



    slow_cooker_black_beans Slow-Cooker Mexican Black Beans from MomAdvice

    Beans in the slow cooker though are surprisingly easy and frugal to create in large batches for your family.Here’s a foolproof and delicious recipe for Slow Cooker Mexican Black Beans. This cooking tutorial is going to take you through the in’s and out’s of how to cook beans and how to freeze them. 

    The Best Instant Pot Risotto Step-by-Step Best Instant Pot Risotto from MomAdvice

    Risotto can be a very labor-intensive dish, but it doesn’t have to be with a pressure cooker. Here is my step-by-step tutorial for creamy gluten-free risotto, made in your Instant Pot. Ditch the boxed mac and cheese for this easy weeknight dish.

    Sugar & Spice Candied Nut Mix Poured On Cookie Sheet Sugar & Spice Candied Nut Mix from MomAdvice

    Need a snack with lots of protein? You can make this sugar & spice candied nut mix to satisfy both your sweet and savory snack cravings.


    Overnight Slow Cooker Apple Cinnamon Steel Cut Oatmeal With Sliced Apples On Top Slow-Cooker Apple Cinnamon Oatmeal from MomAdvice

    Try this slow-cooked apple oatmeal that you are going to love for a warm and satisfying breakfast on a cozy morning. The best part about this is my incredible tip for getting creamy oats that won’t burn or stick to your slow-cooker!

    Pantry Recipes / Gluten-Free Orange Creamsicle Pancakes from MomAdvice

    A delicious gluten-free Orange Creamsicle Pancake recipe for a fun breakfast treat! What makes these special is that we are replacing the milk in these with Florida Orange Juice. I love how small switches like these can yield a completely different pancake flavor, don’t you?



    Pantry Recipes / Gluten-Free Overnight Waffles from MomAdvice

    A light, fluffy, and super delicious overnight waffle recipe that is also gluten-free!

    Pantry Recipes / No-Bake Gluten-Free Granola Bars from MomAdvice

    An easy no-bake gluten-free treat that makes the perfect snack. Full of oats, peanut butter and chocolate chips!

    Pantry Recipes / Trail Mix Energy Bites from MomAdvice

    Fuel your brain with these delicious energy bites that provide vital nutrients and vitamins. Packed with quinoa, these gluten-free treats are satisfying and filling!

    Pantry Recipes / Slow Cooker Creamy Coconut Oatmeal from MomAdvice

    Dairy-free? No problem! This easy slow cooker oatmeal is made with canned pumpkin milk!

    How to Make a Pumpkin Spice Latte Pumpkin Spiced Latte from MomAdvice

    It is so easy to make your pumpkin spice lattes at home. Today’s coffee drink is made with real pumpkin purée, your favorite milk, with a sprinkle of pumpkin pie spice, and coffee. You won’t believe how easy it is to diy this expensive treat at home. Pumpkin spice lattes aren’t just for October anymore!

    homemade vanilla chai mix recipe Homemade Vanilla Chai Tea Mix from MomAdvice

    Mixing up a batch of this DIY Vanilla Chai mix for yourself can help to keep your pockets nice and warm with a little extra money. Most of the spices, dry creamer, and dry milk are already stocked in your pantry.


    Pantry Recipes / 5-Ingredient Gluten-Free Pizza Crust from MomAdvice

    I am SO excited to share with you a foolproof gluten-free pizza crust recipe that is as easy to put together as your standard crust. These results for the perfect airy crust rival any pizzeria you have been to.

    Pantry Recipes / Dutch Oven No Knead Bread from Joy Food Sunshine

    Easy Dutch oven no-knead bread recipe is made with only 4 ingredients and takes 5 minutes of prep time! If you want to make delicious homemade bread that looks and tastes like it came from a fancy bakery, but actually takes very little effort, this Dutch oven bread recipe is for you!

    Pantry Recipes / Buttery Dinner Rolls from MomAdvice

    You won’t believe how easy it is to make these buttery rolls in your bread machine. This is our favorite roll, served up with melted butter and garnished with dried herbs. 

    Pantry Recipes / Homemade Bagels in 5 Steps from Spices N Flavors

    The only 5 simple steps you need to know to make the best homemade bagel recipe that is dense, soft, and chewy on the inside and crusty on the top. Make in the comfort of your kitchen in just one hour.


    Pantry Recipes / Gluten-Free Pumpkin Bread from MomAdvice

    Did you find a can of pumpkin in your pantry? It’s not just for Fall!  Add this yummy spiced pumpkin bread to your agenda today! 


    Desserts & Sweets

    Pantry Recipes / Chocolate Hummus from Joy Food Sunshine

    This healthy chocolate hummus recipe is easy to make and ready in 5 minutes! It is a nutritious dip, appetizer, dessert, snack, or spread that everyone will love.  This dessert hummus recipe is gluten-free, dairy-free, has no refined sugar, and is vegan!

    Gluten-Free Cake Mix Sugar Cookies Recipe from Gluten-Free Cake Mix Sugar Cookie Recipe from MomAdvice

    This Gluten-Free Cake Mix Sugar Cookie recipe can be made into beautiful sugar cookie rolls with just a few simple ingredients. This easy freezer recipe for gluten-free cookies is such a great item to keep stocked in your fridge or freezer!


    Pantry Recipes / Microwave Molten Chocolate Cake in a Mug from Cupcake Project

    These mug cakes taste like the best molten chocolate cake that you would get at a restaurant, but you can make them at home in minutes using your microwave! This mug cake recipe uses both melted chocolate and cocoa powder so it is extra chocolatey!

    Pantry Recipes / Cake Without Eggs from Dessert for Two

    Out of eggs, but still want cake? Check out this cake without eggs recipe collection including chocolate and vanilla cakes, brownies, and cupcakes all made egg-free!


    Pantry Recipes / Chocolate Wacky Cake from The Good Hearted Woman

    Chocolate wacky cake is the easiest scratch cake you will ever make! No eggs, no milk, no butter and no clean-up. Made exclusively with pantry staples, this surprisingly moist, delicious snack cake mixes up in a jiffy, right in the pan!

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    Here are some other great recipes from

    A Lentil Stew - Anyway You Want It | Lentil Stew


    Presto Pasta Presto Pesto Pasta Con Pollo

    Slow Cooker Recipes for Breakfast, Lunch, and Dinner Slow Cooker Recipes for Breakfast, Lunch & Dinner


    Honey Sweetened, Applesauce Cinnamon Breakfast Muffins #recipe via Honey Sweetened, Applesauce Cinnamon Breakfast Muffins

    Happy cooking!

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    How To Roast Potatoes in the Oven

    Friday, February 28th, 2020

    How to Roast Potatoes in the Oven

    These crispy roast potatoes are as satisfying as any french fries. Learn my easy technique for roasting up baby potatoes for an easy side dish. These extra crispy potatoes are the sheet pan side dish you need in your life.

    There are many recipes that end up making our weekly rotation that have never been on the site before. In our family, this is one of those kinds of recipes that is repeated over and over again.

    My kids refer to these as,”Mom’s French Fries,” because the texture is so similar. Thankfully, these are a bit healthier than those fried potatoes so I have a lot less guilt serving this to my family.

    I thought this one deserved a place on the site after being such a great tried-and-true side dish.

    These golden brown potatoes are a perfect pairing with your favorite fish, steak, beef, or chicken weeknight meal.

    Did I mention that preparing them on a lined baking sheet makes clean-up a cinch too?

    Here are a few of my tips for making these potatoes taste like your favorite fry recipe.

    How To Roast Potatoes in the Oven

    baby potatoes in a mixing bowl

    Use Baby Potatoes to Save Time

    Baby potatoes make this an almost effortless dish.

    As a big ALDI shopper (check out this ALDI shopping guide with some surprising ways to save), I love the tri-color baby potatoes for this dish.

    These mixed bags of potatoes contain a blend of red potatoes, white potatoes, and Peruvian purple potatoes. If you can’t get these though, any small potato should work.

    Baby potatoes, despite their name, sometimes are too big and do require being cut in half for roasting.

    If you are preparing them cut, place them cut side down on your greased and lined baking sheet.

    Positioning them like this allows them to really roast up beautifully.

    If your potatoes are smaller, there is no need to cut them.

    Get in the Habit of Roasting Root Vegetables at High Temperatures

    My biggest takeaway from doing a summer with those Blue Apron meal kits was that 450 degrees is the optimal temperature for vegetables.

    Roasting at high temperatures always yields a gorgeous exterior.

    Not to mention, NOBODY likes soggy potatoes!

    Anyone who has been served mushy steamed potatoes, at a restaurant,  can relate to this disappointment.

    Give me potatoes with all the crunch.

    Get to Know Your Oven

    Have you checked the temperature of your oven with an oven thermometer?

    Ovens can be 25-50 degrees off and this temperature difference can quickly burn your dishes if its not gauged correctly. 

    Don’t skip this step or be sure to keep an eye on them until you have mastered the temperature for a perfect roast in your stove.

    Once you start roasting your veggies at high heat, you will never go back to the old way again.

    baby potatoes on a baking sheet

    Give Them Space

    Crowding your potatoes will not yield the crispy flavor you are after. They often cook unevenly and steam rather than crisp up.

    With this in mind, I try to limit each baking pan to no more than 1.5 pounds of potatoes.

    For ALDI shoppers, that means one bag of those baby potatoes per pan!

    close-up of baby potatoes on cookie sheet

    Switch Up Your Seasoning

    Personally, I prefer seasoning my baby potatoes with dried thyme, but the possibilities are endless.

    Consider adding some spice variety to your potatoes. I love adding sea salt, garlic powder, italian seasoning, smoked paprika, or Old Bay seasoning to change the flavor profile.

    Anything in the spice cabinet is game.

    spice cabinet

    Need to get your cabinet organized? Use my free printable labels to get your spices organized again.

    You could also add a gourmet restaurant addition like the fat from another dish.

    Bacon fat, duck fat, or a little fat from a roast can add so much flavor to these potatoes.

    Salt, Salt, and More Salt

    Whenever people ask what my secret is to my cooking, I ALWAYS say that it is salt.

    Salt these more than you think you need and then salt them again after roasting.

    It makes an enormous difference in flavor and is the secret in all good cooking.

    Give Them a Good Jiggle

    While these cook, be sure to give the roasting pan a shake once in awhile.

    This helps to make sure that they don’t burn or get overly brown in just one spot.

    sheet pan potatoes, brussels sprouts, and carrots

    Add More Than One Vegetable To Your Sheet Pan

    If you are roasting potatoes, you might as well add a couple of other roasted vegetables to your sheet pan.

    Personally, I love to add roasted carrots, brussels sprouts, or sweet potatoes.

    bowl of roasted potatoes

    bowl of roasted baby potatoes

    Make These Potatoes (or Leftover Potatoes) for Your Next Brunch

    Don’t limit these potatoes to just your dinners.

    This is a super simple side to prepare alongside your eggs for a brunch with family or friends.

    Although we rarely have any potatoes left, I love to add these cooked potatoes to our lazy Saturday morning breakfast routine.

    Simply add a little olive oil to a fry pan and warm the potatoes back up. 

    For mornings, I love to add a little Everything But the Bagel Seasoning to my reheated potatoes and eggs.

    It is crazy how much that changes the flavors of your dishes.

    Surprisingly, if you are pressed for time, they also microwave up deliciously crispy too.

    I can’t wait to hear what you think of today’s recipe!

    How to Roast Potatoes in the Oven Header

    Roasted Baby Potatoes
    Recipe Type: Side
    Prep time:
    Cook time:
    Total time:
    Serves: 6 servings
    These crispy roast potatoes are as satisfying as french fries. Learn my easy technique for roasting up crispy potatoes for an easy side dish. These extra crispy potatoes are the sheet pan side dish you need in your life.
    • 24 ounces baby potatoes
    • 1/4 cup olive oil
    • 2 teaspoons dried thyme
    • Kosher salt & pepper (to taste)
    1. Preheat the oven to 450 degrees.
    2. If the potatoes are large, cut in half.
    3. Add the potatoes to a large bowl and toss with olive oil, thyme, salt, and pepper.
    4. Line a baking sheet with tin foil and coat the foil evenly with cooking spray.
    5. Spread the potatoes out. If cut, place these cut side down.
    6. Cook for 22-25 minutes. Cooking times may vary depending on the size of your potatoes.

    As an Amazon Associate I earn from qualifying purchases.

    Here are a few of my favorite main dishes to serve with these easy roasted potatoes!

    Pressure Cooker Italian Beef Roast from this pressure cooker italian beef roast is our family favorite

    Pan Seared Oven Roasted Steak Recipe Header try my foolproof pan seared oven roasted steak

    Easy Sausage & Vegetable Frittata from make an easy sausage & vegetable frittata

    3-Ingredient Instant Pot Pulled Pork from make this 3-ingredient instant pulled pork recipe

    3-Ingredient Instant Pot Ribs Recipe from try these 3-ingredient instant pot ribs

    Happy Cooking, friends!

    How to Roast Potatoes in the Oven Header

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