A Copycat Costco Quinoa Salad Worth Making at Home

The Costco grain and celery salad is one I pick up almost every time I see it in the cooler section. It’s got that perfect combination of crunchy vegetables, chewy quinoa, sweet dried cranberries, and a tangy dressing that makes it impossible to stop eating straight out of the container. The problem? It disappears fast, and it’s not always in stock.

So, I set out to recreate it at home using simple, easy-to-find ingredients. This vegan quinoa chickpea salad hits all the same notes as the Kirkland version: crunchy, hearty, sweet, and nutty, all tied together with an apple cider vinaigrette. It makes a filling meal all on its own, or an easy side dish for just about anything you’re grilling this summer.

If you’re into quinoa salads, this one joins the ranks of my Nutty Spinach and Quinoa Salad and 15-Minute Spinach Pesto Quinoa Bowl as one of my regular lunches.

How to Make Quinoa and Celery Salad

This is very much a chop-and-toss situation, which is exactly why I love it for meal prep. While your quinoa cooks, you’ll finely chop the kale, cabbage, celery, carrots, and onion, then toss everything together in a big bowl with the chickpeas, dried cranberries, and almonds. Once the quinoa has cooled to room temperature, fold it in, drizzle with the apple cider vinaigrette, and give it a good toss to coat.

Just make sure the quinoa has fully cooled before adding it to the salad. Warm quinoa will wilt the kale and cabbage and can make the whole salad go soggy. I usually spread mine on a sheet pan for a few minutes to speed up the cooling process.

Swaps and Substitutions

Here are a few of my favorite fridge-clearing swaps that work in this salad:

• Kale: Curly kale gives you the closest texture to the Costco version, but baby spinach will work in a pinch. Just note that it wilts faster, so add it right before serving.
• Quinoa: White, red, or tri-color quinoa all work here. If you want to make this a more traditional Costco copycat, swap half the quinoa for cooked bulgur wheat. It adds a nuttier, chewier bite.
• Chickpeas: Swap in white beans or edamame if that’s what you have on hand, or leave them out entirely if you want a lighter option.
• Nuts: No slivered almonds? Sliced almonds, chopped pecans, or pepitas all bring the same crunch.
• Dried cranberries: Golden raisins or chopped dried apricots work well if you want to switch up the sweetness in this cranberry quinoa salad.

Serving Suggestions

This salad makes a great meal or side; simply:

• Add a protein: Scoop a big bowl and top it with herbed cranberry chicken, almond crusted halibut, or zucchini turkey meatballs for a complete meal.
• As a potluck side: This travels well and doesn’t need to be served warm, making it one of my favorite options for cookouts and potlucks.
• As meal prep: Portion into containers for the week; it holds up beautifully and makes lunch practically effortless.

Storage Instructions

Store this quinoa and celery salad in an airtight container in the refrigerator for up to 5 days. I don’t recommend freezing it, as the fresh vegetables won’t hold up well once thawed. If you’re meal prepping, I suggest keeping the dressing separate and adding it just before eating to keep the kale and cabbage from getting too soft.

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Quinoa and Celery Salad

This homemade quinoa and celery salad is my copycat version of that fan-favorite Kirkland Signature salad, and I’m happy to report it comes together with pantry staples for a fraction of the price.

Course Salad

Cuisine American

Keyword costco copycat, costco quinoa celery salad

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 270kcal

Author Julie Chiou

Ingredients

• 1 cup quinoa washed and drained
• 2 cups vegetable broth
• 4 cups kale leaves finely chopped (the curly kale, not lacinato kale)
• 2 cups finely shredded red cabbage
• 1 ½ cups diced celery
• 1 cup shredded carrots
• ½ medium red onion diced
• 1 can of chickpeas drained and rinsed
• 1 cup dried cranberries
• ⅔ cup slivered almonds

US Customary – Metric

Instructions

• Place washed quinoa into a small saucepan over medium heat then add the vegetable broth. Bring to a simmer then cover and cook until quinoa is cooked through, about 15 minutes.
  1 cup quinoa, 2 cups vegetable broth
  
• In the meantime, finely chop all the vegetables (kale, cabbage, celery, carrots, onions) and add them into a large salad bowl.
  4 cups kale leaves, 2 cups finely shredded red cabbage, 1 ½ cups diced celery, 1 cup shredded carrots, ½ medium red onion
  
• Add the drained chickpeas, dried cranberries, and slivered almonds.
  1 can of chickpeas, 1 cup dried cranberries, ⅔ cup slivered almonds
• Once the quinoa is done cooking, allow to cool to room temperature then add to the salad bowl.
• Drizzle apple cider vinaigrette all over the salad and toss everything to distribute dressing and ingredients evenly.
  

Nutrition

Serving: 1serving (292 grams) | Calories: 270kcal | Carbohydrates: 45g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 4g | Trans Fat: 0.002g | Sodium: 367mg | Potassium: 526mg | Fiber: 7g | Sugar: 19g

Photographs by Meg McKeehan Photography

The Dressing Behind My Copycat Costco Quinoa Salad

When I set out to recreate Costco’s grain and celery salad at home, I knew the apple cider vinaigrette dressing needed its own moment. I first tried my fav Dijon Vinaigrette, but—though delicious—it wasn’t quite right here. The Kirkland version has an unmistakable tang that’s bright, a little zesty, and just sweet enough to balance out the earthy kale and cabbage without overpowering them.

I settled on this apple cider and Dijon mustard vinaigrette to bring all those flavors together. This recipe swaps white or champagne vinegar for fruiter, tangier apple cider vinegar. I also added some whole grain mustard for a bit of texture. A touch of maple syrup rounds it out while keeping it vegan-friendly, and a little cracked black pepper adds just a hint of heat. I always keep some in the fridge because it lasts for up to two weeks, and it’s versatile enough to go way beyond just quinoa salad.

How to Make Apple Cider Vinaigrette

This apple cider vinegar dressing is about as simple as it gets: add everything to a bowl or mason jar, then whisk or shake until it comes together. That’s it.

Swaps and Substitutions

This Costco apple cider vinaigrette recipe is a dead ringer for the real deal. But if you’re missing one or two ingredients, don’t stress. These simple swaps will get you out of a bind:

• Maple Syrup: If you’re not strictly vegan, honey makes a perfect 1:1 swap. Agave also works here. Feel free to add a bit more if you prefer a sweeter dressing.
• Whole grain mustard: If you only have one type of mustard, Dijon is the one to keep on hand. You’ll lose some of the texture that the whole grains bring, but the flavor will still be there. Try spicy brown mustard if you like a bit more kick.
• Olive oil: Avocado oil is a great neutral substitute for a milder flavor.  If you want your dressing to stay totally liquid in the fridge, try canola, sunflower, or soybean oil instead.

More Ways to Use This Apple Cider Vinaigrette

While it’s super yummy over quinoa salad, this dressing works great with other favorites, too:

• Drizzle it over a Simple Arugula Salad or Chopped Endive and Romaine Salad for something light and peppery.
• Toss it with my Refreshing Cucumber Salad for a different take on a classic side dish.
• Spoon it over Warm Roasted Brussels Sprouts Salad with Farro to brighten up the roasted veggies.

Storage Instructions

Store this apple cider vinaigrette in an airtight jar or container in the refrigerator for up to two weeks. The olive oil will start to solidify when chilled, so let it sit out for 10–15 minutes and shake well before each use.

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Apple Cider Vinaigrette

A zesty salad dressing made with apple cider vinegar, a double hit of mustard, and a touch of maple syrup to balance it out.

Course Dressing

Cuisine American

Keyword apple cider vinaigrette, homemade salad dressing

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 258kcal

Author Julie Chiou

Ingredients

• ½ cup olive oil
• ¼ cup apple cider vinegar
• 1 tablespoon Dijon mustard
• ¼ teaspoon whole grain mustard
• 1 tablespoon maple syrup
• Freshly cracked black pepper

US Customary – Metric

Instructions

• Add all ingredients into a small bowl or mason jar and shake or whisk together until incorporated. Drizzle on your favorite salads!
  ½ cup olive oil, ¼ cup apple cider vinegar, 1 tablespoon Dijon mustard, ¼ teaspoon whole grain mustard, 1 tablespoon maple syrup, Freshly cracked black pepper
  

Nutrition

Serving: 1serving (46 grams) | Calories: 258kcal | Carbohydrates: 4g | Protein: 0.2g | Fat: 27g | Saturated Fat: 4g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 20g | Sodium: 46mg | Potassium: 29mg | Fiber: 0.2g | Sugar: 3g

Photographs by Meg McKeehan Photography

Below you’ll find 15 of my favorite easy date night dinners for two that feel special without demanding hours of prep or a pantry full of obscure ingredients. Whether you’re cooking for a partner, a situationship, or a first date, this list has you covered. Grab your apron and your special someone, and let’s get cooking!

What Makes a Recipe Date Night Worthy?

Before we get into the recipes, here’s what I look for when I’m planning a date night dinner at home:

• It doesn’t require your full attention the whole time. The best date night dinners let you actually sit down, pour a drink, and talk to your date instead of hovering over a pot.
• It feels a little indulgent. A weeknight dinner and a date night dinner can use the same skillet, but date night gets the good cheese and a glug of fancy wine in the sauce.
• It’s sized for two. Nobody wants a giant casserole staring at them from the fridge for a week after a romantic night in. A handful of these recipes are literally built for two servings, no math required. The rest make enough for a relaxing next-day dinner, or you can halve them to get a perfect one-night portion.
• It comes together in under an hour. Every recipe on this list is realistic for a weeknight or weekend date night, not a six-hour project.

Alright, let’s get into it.

Quick and Easy Skillet Dinners for Two

If you want maximum flavor with minimal cleanup, skillet dinners for two are the move. Everything happens in one pan, dinner’s ready in 30–40 minutes, and you’re not scrubbing three pots afterward. These are some of my go-to date night dinners when I want something special, but don’t want to spend the whole evening cooking.

4.53 from 136 votes

Fig Glazed Skillet Chicken

Bone-in chicken gets rubbed with a garlicky rosemary butter, roasted in a skillet until the skin turns golden, and brushed with a sweet-tangy balsamic fig glaze. It looks (and tastes) so elegant, but it's super simple to make. There are only about 15 minutes of hands-on prep before the oven does the rest.

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5 from 9 votes

Lemon Pepper Shrimp

Juicy shrimp get a light lemon-pepper-infused flour coating before pan-frying until crisp on the outside and tender inside. It's a bright, zesty dinner that comes together in about 30 minutes. Serve it over couscous or white rice with extra lemon squeezed on top for one of the quickest skillet dinners for two you'll ever make.

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5 from 1 vote

Pumpkin Sausage Pasta

Sweet Italian sausage, tender pumpkin cubes, and a handful of spinach come together with pasta for a cozy, savory dinner that's perfect once the weather turns cool. It's hearty without being heavy, and the pumpkin adds a subtly sweet, earthy flavor that pairs so well with the sausage.

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Romantic, Restaurant-Style Dinners for Two

These are the recipes I reach for when I want date night to feel like we went somewhere fancy, minus the reservation, the dress code, and the bill that makes you wince. Think good wine, candlelight, and fancy cuts.

5 from 1 vote

Surf and Turf

Buttery lobster tails and a perfectly seared, garlic-butter-basted steak make this one of the most classic (and romantic) dinners for two you can make at home. No more overpaying at a restaurant for a rubbery lobster or a chewy steak. Here, you're in complete control. Pour a glass of red wine and treat yourselves to the dinner you deserve.

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5 from 1 vote

Oven Roasted Pork Chops

These pork chops get seared, then roasted low and slow with a rich caramelized onion and garlic sauce that's blended smooth and spooned generously over the top. Fresh rosemary and Dijon mustard round out the flavor, giving this dish a deceptively elevated feel. It's proof that a great date night entrée doesn't need to be complicated to feel special.

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4.68 from 43 votes

Panko Parmesan Baked Cod

Mild, flaky cod gets topped with a crunchy Panko-and-Parmesan crust brightened with lemon and Dijon, then baked until golden. It's easy enough for a weeknight but elegant enough for company, and since it's already sized for two, there's nothing to scale down.

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Fire-Up-the-Grill for Date Nights at Home

There’s something about cooking over an open flame that instantly feels like an occasion, even on a random Wednesday. These are some of my favorite date night dinners for warmer weather, whether you’re firing up a full grill or just a grill pan on the stove.

5 from 3 votes

Grilled Coffee Rubbed Lamb Chops

Lamb chops get coated in a bold coffee rub with smoked paprika and brown sugar, then grilled until perfectly charred on the outside and tender within. It sounds like an unlikely pairing, but the rub's smoky-sweet depth makes this one of the most memorable grilled dinners for two on this whole list.

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5 from 1 vote

Grilled Chimichurri Flank Steak

Nothing says “we're doing something nice tonight” quite like a perfectly grilled steak. Flank steak gets a quick marinade, a hot sear on the grill, and a generous spoonful of bright, garlicky chimichurri sauce on top. Slice it thin against the grain and fan it out on the plate for major steakhouse-at-home energy.

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5 from 1 vote

Fig and Prosciutto Grilled Pizza

Sweet figs, salty prosciutto, and pungent blue cheese crumbles come together on a smoky, char-grilled crust for a pizza that tastes anything but ordinary. It's the perfect way to use fresh figs while they're in season, and grilling the pizza dough gives it that irresistible smoky flavor you just can't get from the oven. Pair it with a glass of wine for one of the more memorable date night dinners at home.

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Healthy and Low-Carb Dinners for Two

Date night doesn’t have to mean a food coma. These healthy dinners for two are lighter, packed with vegetables and lean protein, and still bring plenty of bold flavor to the table.

5 from 2 votes

Turkey Zucchini Meatballs

Tender turkey meatballs get a sneaky boost of shredded zucchini for extra moisture and nutrients, then get served over zucchini noodles or pasta. It's a low-carb dinner for two that doesn't feel like you're missing anything, especially if you top it with some sun-dried tomato pesto!

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5 from 1 vote

Creamy Vegan Basil Cashew Pasta

A vibrant, herby cashew cream sauce gets blended with roasted garlic and fresh basil, then tossed with pasta and a rainbow of veggies like broccoli, zucchini, and kale. It's completely dairy-free but so creamy and rich you'd never guess. This is one of my favorite vegetarian dinners for two when we want something plant-based that still feels indulgent.

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4.50 from 2 votes

Ratatouille

Layers of thinly sliced eggplant, zucchini, and tomato get arranged over a rich, herby tomato sauce and baked until tender, then finished with melted mozzarella and Parmesan. It looks like it took hours of effort, but most of the work is hands-off. Serve it as a vegetarian main with crusty bread, or alongside grilled chicken legs or almond-crusted halibut for an easy, healthy dinner for two with leftovers to spare.

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Order my cookbook!

If you’re looking for even more delicious recipes pared down for one, two, or a few, these are easy solutions for the most-harried meal of the day — DINNER.

More Information

Cozy Comfort Dinners, Portioned Just for Two

These are two of my favorite comfort food meals. I make these when I want date night to feel extra cozy. They’re perfect for chilly evenings curled up under a blanket.

5 from 1 vote

Turkey Shepherd’s Pie for Two

A lightened-up take on the classic, with savory shredded turkey and vegetables simmered in a rich gravy, topped with fluffy mashed potatoes, and baked until golden and bubbly. It's the ultimate cozy night-in dinner, and because it's actually sized for two, you won't be eating it for the rest of the week.

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5 from 2 votes

Easy Mac and Cheese Casserole for Two

This is one of my most requested recipes of all time (originally developed for Food Network), and for good reason. It's deeply creamy, ultra-cheesy, and baked until the top gets golden and slightly crisp. Comfort food doesn't get much better, and this one is proof that a small-batch mac and cheese can still feel completely indulgent.

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Don’t Forget Dessert

Of course, you can’t have a proper date night dinner without something sweet to finish it off, and this one’s sized perfectly for two.

5 from 2 votes

Salted Caramel Molten Lava Cakes for Two

Rich, gooey chocolate cakes with a molten salted caramel center, baked in individual ramekins so you each get your own. Top with a scoop of vanilla or coffee coconut ice cream and dig in immediately! They're decadent, a little dramatic (in the best way), and the perfect way to end any of the dinners on this list.

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Whether you’re firing up the grill, keeping things low-carb, or going all in on cheesy comfort food, I hope this list gives you plenty of easy date night dinners to choose from all year long. I’d love to hear which one you make first, so drop a comment and let me know!

It’s been my cold-weather couch dinner ever since (right up there with my Instant Pot General Tso’s Chicken and Instant Pot Jalapeño Lime Chicken Soup) on nights when I just want to eat something super filling, then curl up on the couch with my fuzziest blanket and catch up on my Netflix queue.

Why This Crack Chicken Hits Every Time

So what makes this crack chicken pasta worthy of its moniker? Well, you’ve got your carb fix thanks to the pasta, a heavy dose of garlic, and ranch seasoning, which has a way of making everything delicious. There are three cheeses in this recipe—cream cheese, cheddar, and Colby Jack—which gives this pasta a rich, creamy sauce that’s like an amped up version of mac-and-cheese. The finishing touch is crumbled bacon, because of course we need crispy, salty, smoky bacon in crack chicken pasta.

Trust me when I say, you’re going to make this recipe again and again. 

How to Make Instant Pot Crack Chicken Pasta

This recipe takes 45 minutes from start to finish, so it’s perfect for a weeknight! Here’s what you’ll need to do:

Sauté the seasoned chicken right in the Instant Pot (I used a 6-quart pot), set it aside to shred, then cook down the onion and garlic before adding the broth, chicken, and pasta. Cook for four minutes on manual pressure, quick release, then stir in the cheeses and bacon until everything is melted and glossy. That’s it.

The great thing about this recipe is that the cook time stays exactly the same whether you halve or double the recipe, though a fuller pot will take longer to pressurize. Use that waiting time to crumble your bacon if you haven’t already.

Other Cooking Methods

If you don’t have an Instant Pot, don’t fret! You can make this on the stovetop or in a crockpot.

• Stovetop: In a large pot or Dutch oven, cook the chicken and aromatics as directed, pour in the broth, bring to a simmer, then add the pasta and cook according to package directions until al dente. Stir in the cheeses and bacon at the end.
• Crockpot: Cook the chicken, aromatics, and broth on Low for 6 hours or High for 3, shred the chicken, then add the pasta and cook on high for another 20–30 minutes until tender. Just watch it closely at the end; pasta in a slow cooker can go from done to mush fast.

How to Store and Reheat Leftovers

Store leftovers in an airtight container in the fridge for up to 5 days. Reheat in the microwave, or for the best texture, warm in a saucepan over medium-low heat with a splash of milk or cream to loosen the sauce. It reheats really well either way.

This crack pasta freezes beautifully, too. Transfer cooled leftovers to a freezer-safe container and freeze for up to 3 months. Thaw overnight in the fridge, then reheat on the stovetop or in the microwave. If the sauce looks a little broken when it first starts to warm, just keep stirring; it comes right back together.

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Instant Pot Crack Chicken Pasta

This Instant Pot Crack Chicken Pasta is, well, addictive! Pasta and chicken breasts are cooked in a cheesy ranch-seasoned sauce, then finished with crispy bacon.

Course Main Course

Cuisine American

Keyword crack chicken pasta, instant pot crack chicken, instant pot pasta

Prep Time 20 minutes minutes

Cook Time 30 minutes minutes

Total Time 50 minutes minutes

Servings 6

Calories 743kcal

Author Julie Chiou

Equipment

• Instant Pot

Ingredients

• ½ teaspoon ground black pepper
• ½ teaspoon salt
• ¼ teaspoon paprika powder
• 1 pound thin sliced chicken breasts about 4 pieces
• 4 tablespoons olive oil divided
• ½ large white onion finely diced
• 3 cloves garlic finely minced
• 1 ounce packet of ranch seasoning mix
• 5 cups reduced sodium chicken broth
• 16 ounces rotini or penne pasta
• 8 ounces cream cheese cut into pieces
• 2 ounces cheddar cheese freshly shredded
• 2 ounces Colby Jack cheese freshly shredded
• 6 slices cooked bacon crumbled

US Customary – Metric

Instructions

• Mix the pepper, salt and paprika together in a small bowl then sprinkle it onto the chicken breasts evenly on both sides.
  ½ teaspoon ground black pepper, ½ teaspoon salt, ¼ teaspoon paprika powder, 1 pound thin sliced chicken breasts
  
• Set the instant pot to sauté mode on medium then add two of the tablespoons of oil and cook the chicken for 4 minutes on each side or until completely cooked through.
  2 tablespoons Olive oil
  
• Remove the chicken from the pot and set aside until cool enough to handle.
• Add the remaining olive oil to the pot and cook the onion until it becomes translucent, about 3 minutes.
  ½ large white onion, 2 tablespoons Olive oil
  
• Turn the Instant Pot off then stir in the garlic and ranch seasoning and let the residual heat from the Instant Pot cook the garlic then pour in the chicken broth.
  3 cloves garlic, 1 ounce packet of ranch seasoning mix, 5 cups reduced sodium chicken broth
  
• Shred the chicken then add it to the instant pot and spread it out evenly.
  
• Add the pasta on top and gently push it down so that all of it is submerged in broth but do not stir it into the chicken.
  16 ounces rotini or penne pasta
• Seal the Instant Pot and pressure valve then set it to manual for 4 minutes (it will take about 10 minutes to heat up before the timer starts).
• Carefully release the pressure valve on top to let the steam escape before removing the lid from the pot and stirring the pasta.
• Add the cream cheese, cheddar and Colby Jack cheese and stir until completely melted, about 3 minutes.
  8 ounces cream cheese, 2 ounces cheddar cheese, 2 ounces Colby Jack cheese
  
• Stir in the bacon then serve with freshly chopped chives for garnish if desired.
  6 slices cooked bacon
  

Nutrition

Serving: 1serving | Calories: 743kcal | Carbohydrates: 65g | Protein: 40g | Fat: 36g | Saturated Fat: 14g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 14g | Trans Fat: 1g | Cholesterol: 117mg | Sodium: 1075mg | Potassium: 755mg | Fiber: 3g | Sugar: 4g

Photographs by Jess Gaertner Creative

20-Minute Harissa Chicken Skillet 

I’ve been making this dish for years, and it still surprises people every single time. The sauce looks like it should be fiery—that deep reddish-orange color from the harissa is striking. But it’s sweet, a little tangy, and just gently warm in a way that makes you want another bite rather than reaching for a glass of water. It’s a sweet-sour combination with North African flair.

The big selling point here: there’s no marinating. This skillet chicken skips that step entirely by simmering the sauce directly with the chicken after it sears, so all those flavors meld together in minutes. It’s a true weeknight dinner; I’ve gotten this from pantry to table in 20 minutes flat.

How to Make Harissa Chicken and Green Beans

Making this dish couldn’t be more straightforward. Here’s the quick version:

First, whisk together the harissa, honey, and garlic in a bowl and set it aside. Sear the chicken cubes in a little oil until golden on both sides, then add the green beans and cook until the chicken is cooked through and the beans are bright green and just barely tender. Pour in the sauce, reduce the heat, and let everything simmer together until the sauce thickens slightly and coats everything in a glossy, fragrant glaze. Season with salt and pepper.

That’s really it. The whole thing comes together in one pan with barely any cleanup.

Can I Use Chicken Thighs?

Yes, absolutely! Boneless, skinless chicken thighs are a little more forgiving than breast meat because of their higher fat content. I’d cut them into 1-inch pieces the same way and add an extra minute or two to the cook time to make sure they’re cooked through to an internal temperature of 165°F.

Chicken tenders also work great here if that’s what you have. They’ll cook even faster than diced breast, so keep an eye on them.

Serving Suggestions

My go-to is a big scoop of fluffy white rice—the sauce soaks right into it, and it’s incredibly satisfying. But there are lots of other great options:

• Other grains — Couscous is a great traditional pairing, or try cauliflower rice for a lower-carb option.
• Warm pita or flatbread — Perfect for scooping everything up. I love serving it with naan for a more casual dinner, almost like a deconstructed wrap.
• A light salad — My Za’atar Cucumber Tomato Salad cuts through the richness of the sauce beautifully.

Storage, Freezing, and Meal Prep Instructions

Storage: Leftovers keep beautifully in an airtight container in the fridge for 3–4 days. The sauce actually gets more flavorful as it sits, similar to any braised or sauced dish. Reheat on the stovetop over medium-low heat with a splash of water to loosen the sauce, or in the microwave in 30-second increments.

Freezing: The sauce freezes well, but cooked chicken breast can become a little stringy after freezing and thawing. If you want to freeze the whole dish, I’d recommend using thighs instead of breast; they hold up much better.

Meal Prep: This recipe is also great for meal prep. You can make a double batch of the sauce ahead of time and store it in the fridge for up to a week. Just sear the chicken fresh when you’re ready to eat.

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Honey Harissa Chicken with Green Beans

A five-ingredient sauce made with harissa, honey, and garlic coats juicy seared chicken and crisp green beans in a single skillet—all ready in under 20 minutes, with no marinade required.

Course Main Course

Cuisine Asian

Keyword harissa chicken, honey harissa chicken

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 360kcal

Author Julie Chiou

Equipment

• Cast iron skillet

Ingredients

• ½ cup mild harissa*
• ¼ cup honey
• 2 cloves garlic minced
• 1 large chicken breast diced into 1 inch cubes
• ½ pound green beans trimmed and cut in half
• Salt and pepper to taste

US Customary – Metric

Instructions

• In a medium bowl, whisk together harissa, honey, and garlic. Set aside.
  1/2 cup mild harissa*, 1/4 cup honey, 2 cloves garlic
  
• In a large skillet over medium-high heat, brown chicken on both sides with 1-2 tablespoons of avocado or olive oil then add beans. Cook until chicken is cooked through and green beans are bright green yet still crisp, about 4-5 minutes.
  1 large chicken breast, 1/2 pound green beans
  
• Pour the sauce mixture into the skillet and reduce heat to medium-low. Stir to incorporate and let simmer for 3 minutes. Season with salt and pepper, to taste.
  Salt and pepper
  
• Serve by itself or over a bed of white rice.

Notes

I used mild harissa but the brand of harissa I used also comes in spicy. If you like spicy, feel free to use that instead and tailor it to your palate.

Nutrition

Serving: 1serving (343 grams) | Calories: 360kcal | Carbohydrates: 57g | Protein: 28g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 72mg | Sodium: 1055mg | Potassium: 944mg | Fiber: 5g | Sugar: 48g

Photographs by Meg McKeehan Photography

Recipes with Gochujang for When You’re Craving Spice

Gochujang is a thick, fermented Korean chili paste made from red chili pepper flakes, glutinous rice, fermented soybeans, and salt. It’s savory, a little sweet, and has a deep, funky heat. If you’ve got a tub of gochujang sitting in your fridge door and you’re not sure what to do with it, you’re in the right place. A little goes a long way, and it keeps in the fridge for months, so it’s one of those pantry staples that’s worth keeping stocked.

5 from 3 votes

Air Fryer Korean Fried Chicken

Crispy, air-fried chicken thighs get tossed in a homemade gochujang sauce (sweetened with honey and rounded out with sesame oil and a touch of Worcestershire), then piled onto warm corn tortillas with a bright Asian pear and Napa cabbage slaw. It's a genius mash-up of Korean fried chicken and taco night, and it's become one of my favorite ways to use gochujang outside of the usual suspects.

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4.84 from 12 votes

Kimchi Ramen

This is my go-to when instant ramen needs a serious upgrade. Gochujang, garlic, and kimchi juice build a savory-sweet, slightly spicy broth that gets poured over noodles and topped with a soft-boiled egg. It comes together in 30 minutes and is endlessly customizable. Add tofu, bok choy, or extra gochujang if you like things spicier.

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4.89 from 26 votes

Bulgogi Kimchi Burger

Proof that gochujang isn't just for soups and sauces, this burger takes the flavors of classic Korean bulgogi (soy sauce, brown sugar, sesame oil) and forms them into a juicy patty, then tops it off with a quick gochujang mayo and a pile of tangy kimchi. Sweet, salty, creamy, and a little spicy all in one bite.

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Umami Recipes with Miso Paste

Miso is a salty, savory Japanese seasoning made by fermenting soybeans (sometimes with rice or barley) with salt and koji (a type of fungus). It’s one of the most reliable ways to add deep umami flavor to a dish, and there’s a wide range of varieties out there—white, red, sweet, mild, salty—depending on the region and how long it’s fermented. I typically reach for red miso, which tends to be saltier and more robust in flavor. Here are the recipes I love to make with it.

3.89 from 9 votes

Miso Butter Cod Foil Packets

This might sound like an unlikely flavor pairing, but miso and butter together create something rich, salty, and totally craveable. A simple miso butter (miso paste, unsalted butter, and a touch of brown sugar) gets spread over mild, flaky cod, then the whole thing bakes in a foil packet alongside asparagus. Dinner and cleanup are both done in about 20 minutes.

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5 from 1 vote

Easy 15-Minute Miso Soup

This is the recipe that started it all for me. It’s a family recipe my mom taught me growing up. Soybean paste dissolved into a simple broth with silken tofu and dried seaweed, ready in under 15 minutes. It's the classic miso soup you get at Japanese restaurants, but made at home for a fraction of the price.

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Sweet-and-Savory Recipes with Hoisin Sauce

Hoisin is a thick, dark sauce made primarily from fermented soybeans. You’ve probably had it slathered on a tortilla wrap at a Peking duck restaurant, or served alongside spring rolls at a Pho spot. On its own, it’s hard to describe, but I’d call it semi-sweet, savory, and a little nutty. It’s one of the most versatile bottles I keep in my fridge and the secret behind so many of my favorite Chinese takeout copycats. If you’ve got a bottle on hand and aren’t sure what to make with it beyond the occasional dipping sauce, here’s where to start.

4 from 4 votes

Moo Shu Pork

Thin slices of seared pork, tender cooked veggies, and slices of cooked egg all get coated in a silky, umami-rich sauce built on hoisin, soy sauce, and rice vinegar. It's a Chinese takeout favorite that comes together at home in about 35 minutes, and it's just as good wrapped in thin pancakes as it is served over rice.

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5 from 2 votes

Chili Garlic Noodles

Bold, garlicky rice noodles get tossed in a stir-fry sauce built on hoisin and tamari, with crushed red pepper flakes for a spicy kick you control yourself. It's ready in 20 minutes flat and comes together in one pan, which makes it one of my go-to weeknight noodle dishes.

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4.75 from 20 votes

Beijing Beef Panda Express Copycat

Crispy, cornstarch-coated beef gets tossed with sautéed bell peppers and onions in a sticky, sweet, tangy, slightly spicy sauce built on hoisin, honey, and rice wine vinegar. If you've ever ordered Beijing beef from Panda Express, this copycat version will taste incredibly familiar—minus the added preservatives.

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Recipes with Fish Sauce for that Extra Something

Fish sauce is a salty, pungent liquid made from fermented fish, most commonly anchovies. It sounds intense, and it is straight out of the bottle. But once it’s cooked into a dish, it blends seamlessly with other ingredients and adds a savory depth you really can’t replicate any other way. You only need a small amount—usually around a teaspoon—to make a big difference in a sauce or broth. Here’s how I use it in my own kitchen.

4.67 from 6 votes

Mongolian Meatballs

Baked ground beef meatballs get tossed in a sticky sauce built on soy sauce, brown sugar, and fish sauce, similar to the sauce you'd find on Mongolian beef from your favorite Chinese takeout spot. Ready in 30 minutes, and just as good as an appetizer with toothpicks as it is served over rice for dinner.

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4.59 from 78 votes

Beef Ramen Noodle Soup

Restaurant-quality ramen at home, no $15 bowl required. Fish sauce, fresh ginger, and shiitake mushrooms build a rich, savory broth. And seared sirloin steak plus a soft-boiled egg round it out into a full meal. This one has become a reader favorite for good reason.

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4.67 from 3 votes

Drunken Noodles with Chicken

This classic Thai takeout dish gets its signature bold flavor from a sauce built on soy sauce, oyster sauce, and fish sauce. Wide rice noodles, chicken, and a mix of fresh veggies come together in about 35 minutes, and you control the spice level with how much Thai chili you add.

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5 from 1 vote

Lemongrass Chicken Rice Noodle Bowls

This is a Vietnamese-inspired dish with bright, fresh flavors. Fragrant lemongrass chicken marinated with fish sauce and grilled, then layered into bowls with chewy rice noodles, crisp veggies, and a tangy nuoc cham. It's light but filling and a great make-ahead option for busy weeknights.

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Dinners Made Easy with My Favorite Homemade Seasoning Blends

Store-bought seasoning packets are convenient, but flip one over, and you’ll usually find cornstarch, maltodextrin, or other fillers taking up space that could be pure flavor instead. Making your own blend takes minutes, costs a fraction of the price, and stores in your spice cabinet for up to a year. I always make double batches, so I’ve got them on hand whenever a recipe calls for one. Here’s where I put my favorite homemade blends to work.

5 from 2 votes

Taco Casserole

This cheesy, beefy casserole is essentially a deconstructed taco baked into one dish, and it comes together fastest when you've got a batch of homemade taco seasoning ready to go—just swap it in for the individual spices. Layer refried beans, seasoned ground beef, crushed tortilla chips, and cheese, then bake until bubbly. It's a certified easy weeknight dinner that also happens to be a great party dish.

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4.34 from 3 votes

Greek Beef Souvlaki

A meatier take on classic chicken souvlaki, these beef skewers are made with Greek-seasoned chuck roast for a melt-in-your-mouth tender result. Olive oil, lemon juice, garlic, and parsley round out the fresh flavors, and char from the grill adds a smoky crunch. Serve with pita bread and tzatziki dip for a full meal.

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5 from 1 vote

Fajita Shrimp Bowls

Shrimp gets tossed in homemade fajita seasoning, then cooked alongside onions and bell peppers for a bowl that's ready in 25 minutes flat. It's low-fat, high-protein, and endlessly customizable. Swap in seafood seasoning or blackening seasoning to switch things up, or serve it over cilantro-lime rice with all your favorite toppings.

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Keeping my cabinets fully stocked with these pantry staples means I’m never short on creativity when it comes to dinner. What ingredients are you stocking up on, and which recipes are you most excited to make? Let me know in the comments!

Lentil Stew with Spicy Sausage

I’ll be honest, when a friend first passed this recipe along to me, I was skeptical. I grew even more skeptical when she referred to it as the “panty/boxer dropper”. First, there’s no way a soup this simple could be that delicious. And second, there was no way I was going to call it that. But then I made it, and I genuinely could not stop eating it right out of the pot. The smell alone while it cooks is outrageous. It’s still one of my favorite slow cooker recipes I’ve ever made. I still stand by my decision to change the name, though.

To keep this sausage lentil soup thick and stewlike, I keep the broth volume intentionally lower than in my Instant Pot Lentil Soup with Squash, which does two things: it gives you a thick, hearty stew that eats like a full meal, and it shortens the cook window just enough to prevent the lentils from turning to mush. Lentils can go from perfectly tender to completely blown out pretty fast, so that shorter window actually matters a lot for texture.

How to Make Slow Cooker Lentil and Sausage Stew

The prep here is so minimal. Brown the sausage with the onion in a skillet first (this step builds a lot of flavor, and you don’t want to skip it). Then, everything goes straight into the slow cooker. Lentils, sweet potatoes, celery, stock, and the sausage mixture all go in together and cook on high for 3-4 hours. Stir in the spinach right at the end, season with salt and pepper, and that’s it.

Serve it with Rosemary Olive Oil Bread or some Homemade Naan for dipping, and you’ve got one tasty (and easy!) meal.

Other Cooking Methods

I’m a big fan of the hands-off nature of the Crockpot, but if you’re in a hurry, these methods also work well:

• Stovetop: After browning the sausage and onion, add everything to a large pot or Dutch oven, bring to a boil, then reduce to a low simmer. Cook covered for about 25-30 minutes, checking the lentils for doneness starting around the 20-minute mark. The more active cook time actually works in your favor here because it’s much easier to catch the lentils at the right texture than it is in a slow cooker.
• Pressure Cooker: This recipe adapts really well to the Instant Pot. Cook on high pressure for about 15 minutes with a natural release. Reduce the stock by about ¼ cup since there’s less evaporation, and keep a close eye on the lentil texture–they cook fast under pressure, and you don’t want to overshoot it.

Storage Instructions

Leftovers keep in an airtight container in the fridge for up to a week, and honestly, this is one of those stews that tastes even better on day two. The flavors deepen, and the whole thing thickens up even more overnight. I’d actually encourage you to make a full batch on the weekend and plan on eating it all week.

You can reheat the whole thing in a pot on the stove, stirring every few minutes, until warmed through, or microwave individual portions in 30-second increments, stirring between, until hot.

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Slow Cooker Lentil and Spicy Sausage Stew

This slow cooker sausage and lentil stew is thick, hearty, and has a spicy-sweet flavor going on that makes it positively irresistible.

Course Main Course

Cuisine American

Keyword lentil and sausage stew, slow cooker lentil stew, slow cooker recipes

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Calories 371kcal

Author Julie Chiou

Equipment

• Slow Cooker

Ingredients

• ½ pound hot pork sausage
• 1 onion chopped
• 3 cups sweet potatoes cubed
• 3 celery stalks chopped
• ½ pound dried lentils rinsed
• 3 ¾ cups chicken stock more if needed
• 3 cups loosely packed baby spinach leaves
• 1 teaspoon Kosher salt
• ¼ teaspoon ground black pepper

US Customary – Metric

Instructions

• Add pork sausage to a skillet over medium-high heat. Brown the sausage and break it up into pieces with your spatula or wooden spoon. Add the onion and cook until just softened (you don’t need to cook fully).
  1/2 pound hot pork sausage, 1 onion
  
• Remove from heat and add sausage and onions to your slow cooker.
• Add the sweet potatoes, celery, lentils, and chicken stock to the slow cooker. Stir to mix.
  3 cups sweet potatoes, 3 celery stalks, 1/2 pound dried lentils, 3 3/4 cups chicken stock
  
• Cook on high for 3-4 hours.
• Stir in the spinach leaves and wilt them. Season with salt and pepper.
  3 cups loosely packed baby spinach leaves, 1 teaspoon Kosher salt, 1/4 teaspoon ground black pepper
  
• If your stew is thick and you want to thin it out, add a little more chicken stock to it until you get the desired consistency.
• Store leftovers in an airtight container in the fridge for up to 1 week.

Nutrition

Serving: 1serving (304 grams) | Calories: 371kcal | Carbohydrates: 44g | Protein: 21g | Fat: 12g | Saturated Fat: 4g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 32mg | Sodium: 896mg | Potassium: 953mg | Fiber: 14g | Sugar: 7g

Photographs by Meg McKeehan Photography

Straight From Taiwan’s Night Markets

Growing up, some of my favorite memories of visiting family in Taiwan are wandering the night markets with a cold drink in hand, weaving through the stalls with a plastic cup of shaved ice or a fruit slushie sweating in the humidity. Watermelon slushies were always my go-to, though I’d usually pair one with a paper plate of scallion pancakes or a warm bao bun from the stall next door.

Vendors would blend down whole watermelons right in front of you into something between a smoothie and a slushie—thick, icy, and just sweet enough. This frozen watermelon slushie is a recreation of my childhood memories, and it always takes me right back to those humid summer nights, drink in hand, market lights all around.

How to Make a Watermelon Slushie

The order of operations matters more than you’d think when it comes to getting the consistency right. I always dissolve my sugar in room-temperature water before it goes anywhere near the blender. If you add sugar straight into the blender with frozen fruit, it won’t fully dissolve, and you’ll end up with a gritty texture instead of a smooth one. Once you’ve done that, simply add the watermelon cubes and blend.

Customize Your Slushie

While I love keeping this recipe classic and true to the night market version I grew up with, it’s easy to make it your own:

• Add citrus: A squeeze of fresh lime juice brightens the whole thing up and cuts through the sweetness.
• Make it herbal: Toss in a few fresh mint leaves before blending for a cooling, aromatic twist.
• Boozy version: Add an ounce of white rum or tequila for a grown-up watermelon slushie drink. If you want to go all in, my watermelon mint margarita takes this same combination of watermelon, lime, and mint and turns it into a full blended cocktail with tequila and a salted rim.
• Frosé twist: Swap the water for a bottle of rosé, sweeten with honey instead of sugar, and you’re most of the way to my watermelon frosé, a frozen, wine-based riff on this same idea.
• Extra tang: A splash of lemon juice or a pinch of salt (a classic Taiwanese trick!) makes the watermelon flavor pop even more.
• Make it creamy: Skip the water and blend with ½ cup milk or coconut milk instead. You’ll be making watermelon milk, another Taiwanese night market classic.

If you like this style of blended drink, my crushed and boozy summer slushies—made with peaches, strawberries, and pineapple—follow the same basic method with a completely different fruit lineup.

Storage Instructions

This watermelon slushie is best enjoyed immediately, while it’s at its coldest and slushiest. Watermelon is mostly water, so the texture will separate and turn more liquid the longer it sits.

If you do have leftovers, store them in an airtight container in the freezer for up to 1 month. When you’re ready to enjoy, simply re-blend the frozen slush. Alternatively, pour leftovers into popsicle molds to create a low-effort sweet treat. If you want to dress it up a bit for that format, my watermelon mint lemonade popsicles are a good template to riff off of.

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Taiwanese Watermelon Slushie

Semi-frozen watermelon, a touch of sugar, and water are all you need for a slushie that's naturally sweet, ultra-refreshing, and ready in five minutes flat.

Course Drink

Cuisine Taiwanese

Keyword slushie recipe, watermelon drink, watermelon slushie

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 57kcal

Author Julie Chiou

Equipment

• Blender

Ingredients

• 1 cup water
• 1 tablespoon white sugar
• 4 cups cubed seedless watermelon semi-frozen

US Customary – Metric

Instructions

• Stir sugar in water until dissolved. Add everything to a blender and blend until slushie consistency.
  1 cup water, 1 tablespoon white sugar, 4 cups cubed seedless watermelon

Nutrition

Serving: 1serving | Calories: 57kcal | Carbohydrates: 14g | Protein: 1g | Fat: 0.2g | Saturated Fat: 0.03g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 5mg | Potassium: 170mg | Fiber: 1g | Sugar: 12g

The truth is, not every recipe is meant for meal prep. Some proteins dry out, some sauces get gummy, and some vegetables turn into mush by day three. But after years of testing recipes for busy weeknights (and just as many years of eating my own leftovers for lunch), I’ve learned exactly which dishes hold up and which ones don’t. Below, I’m rounding up 15 of my favorite meal prep recipes that taste just as good on day four as they did the night you made them.

What Makes a Recipe Good for Meal Prep?

Here’s what I’m actually looking for when I decide if something earns a spot in my weekly meal prep rotation:

• It reheats well. No recipe makes this list if it turns rubbery, dries out, or separates in the microwave.
• The flavor holds (or improves). Some of these dishes taste even better after a day or two in the fridge, once the flavors have time to meld.
• It’s freezer-friendly when possible. A lot of these recipes can be portioned into freezer-safe containers, so you always have a backup meal on hand.

Without further ado, let’s get into it.

High-Protein Chicken Meal Prep Ideas

Chicken is the backbone of most high-protein meal prep recipes, and for good reason. It’s affordable, versatile, and takes on just about any flavor you throw at it. These are some of my most reliable options for batch-cooking chicken that won’t dry out by Thursday.

5 from 2 votes

Air Fryer Blackened Chicken

This is about as bare-bones as meal prep gets, and that's exactly the point. Boneless, skinless chicken breasts get coated in a bold blackening seasoning and cooked in the air fryer in under 15 minutes. I love this one because it's essentially a blank canvas: slice it up for salads, tuck it into a wrap, or toss it into pasta throughout the week. It's lean, it's fast, and cleanup is basically nonexistent.

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5 from 2 votes

Basic BBQ Grilled Chicken

I reach for boneless, skinless chicken thighs whenever I'm meal prepping because they stay so much juicier than chicken breast after a few days in the fridge. This one starts with a dry BBQ rub pressed into the chicken before it hits the grill, then gets brushed with your favorite bottled BBQ sauce as it cooks. Grill a big batch at the beginning of the week, and you've got a protein that works chopped over salads, piled onto a bun, or served straight up with a side of roasted veggies.

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5 from 5 votes

Cranberry Pecan Chicken Salad

If you're searching for easy meal prep lunch ideas for work, this recipe needs to be on your list. Shredded chicken gets tossed with crisp celery, tart Granny Smith apple, sweet dried cranberries, crunchy pecans, and a mayo-and-Greek-yogurt dressing that keeps things creamy without being heavy. Make a big batch on Sunday, and you've got lunch handled for the entire week. Just scoop it over toasted bread, into a wrap, or onto a bed of greens.

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Ground Turkey and Beef Meal Prep Recipes

Ground turkey is a meal prep essential because it cooks quickly, freezes beautifully, and stretches across so many different meals. The same goes for any fatty cut of beef that you can slow-braise to lock in those irresistible juices. These recipes won’t dry out, even after a trip to the freezer.

5 from 2 votes

Turkey Zucchini Meatballs

These pan-seared meatballs solve the biggest problem with lean poultry meatballs: dryness. By grating fresh zucchini right into the mixture, the natural moisture steams the meat from the inside out, so you're left with tender, high-protein, low-carb meatballs that reheat beautifully. This batch makes 30 meatballs, which means you've got plenty to freeze for later.

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5 from 3 votes

Ground Turkey Teriyaki

This is one of my go-to weeknight meal prep dinners because it comes together in under 30 minutes and is high-protein, low-fat, and packed with flavor. Ground turkey cooks down with broccoli, bell peppers, onion, and garlic, then gets tossed in a sweet-and-salty teriyaki sauce. Divide it into containers with a scoop of white rice, and you've got an easy lunch or dinner ready to go for days.

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5 from 1 vote

Beef Short Rib Ragu

This one is a little more of a project, but it earns its spot on this list because it might be the best example of a recipe that gets better with time. Boneless beef short ribs braise low and slow in a red wine and tomato sauce until they're completely fall-apart tender, then get shredded back into that rich, herby sauce. Make a big batch, portion it into freezer-safe containers, and you'll have an impressive, comforting dinner ready to defrost anytime you need it. It’s great over egg noodles, mashed potatoes, or with a side of crusty bread.

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Vegan and Vegetarian Meal Prep Ideas

Plant-based doesn’t have to mean sad desk salads. These three vegan and vegetarian meal prep recipes are packed with protein, texture, and enough flavor that you won’t miss the meat.

5 from 2 votes

Sweet and Sour Tofu

Crispy pan-fried tofu gets tossed with bell peppers, pineapple, and onion in a homemade sweet and sour sauce that's leagues better than anything from a bottle. The trick to keeping tofu from turning mushy after a few days in the fridge is all in the reheat: skip the microwave and warm it back up in a skillet over medium-low heat instead.

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4.34 from 3 votes

Smashed Chickpea Sandwich

Canned chickpeas get smashed with creamy avocado, garlicky hummus, lemon juice, and fresh herbs, then folded together with crunchy cucumber and red onion. The filling keeps in the fridge for up to 5 days, so you can make a batch on Sunday and build a fresh sandwich (or wrap, or lettuce cup) each day of the week.

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5 from 1 vote

Falafel Buddha Bowl

This is one of my favorite meal prep bowls because every component holds up separately in the fridge. Baked falafel (so much lighter than the deep-fried version), a bright quinoa tabbouleh, and spiced roasted carrots all come together with your favorite hummus, tzatziki, or pickled onions on top. Assemble your bowl fresh each day for the best texture.

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Instant Pot Meal Prep Recipes

If you own a pressure cooker, these Instant Pot meal prep recipes are some of the fastest ways to get a big batch of food on the table (or into containers) with minimal hands-on time.

5 from 1 vote

Instant Pot Vegan Dal Makhani

This rich, velvety black lentil and kidney bean dish is one of my most-requested Indian recipes, and it happens to be a fantastic candidate for meal prep. Like most lentil-based dishes, the flavor actually deepens after a day or two in the fridge. Portion it into containers with a scoop of rice or alongside naan for an easy, dairy-free lunch all week long.

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4.30 from 10 votes

Instant Pot Lentil Soup with Squash

This cozy, veggie-loaded soup comes together in well under 30 minutes of actual cook time, and it happens to be allergen-friendly, vegan, and vegetarian all at once. Butternut squash, carrots, celery, and lentils simmer together with fire-roasted tomatoes for a soup that's hearty enough to be a full meal.

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5 from 2 votes

Instant Pot Meatloaf

Meatloaf has a bit of a reputation problem, but I promise this version will change your mind. Pressure cooking locks in moisture and cuts the cook time nearly in half compared to a traditional oven-baked meatloaf, and it comes topped with a tangy-sweet ketchup glaze. Slice it up and portion it with a starch and a vegetable for an easy make-ahead dinner that reheats without drying out.

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Slow Cooker Meal Prep Recipes

There’s nothing quite like coming home to a meal that’s already done. These slow cooker meal prep recipes require almost no hands-on effort and make enough to feed you for days.

5 from 5 votes

Mississippi Chicken

This is a spinoff of my original Mississippi Roast, and it might be one of the easiest recipes on this entire list. Boneless, skinless chicken thighs cook low and slow with ranch seasoning, au jus gravy mix, butter, and pepperoncini until they're completely fall-apart tender. Shred it up, and you've got a protein that works over rice, in a sandwich, or straight out of the container for lunch.

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4.67 from 3 votes

Slow Cooker Chicken Adobo

Chicken adobo is the national dish of the Philippines, and this slow cooker version makes it nearly effortless. Bone-in, skin-on chicken thighs simmer in a sweet, salty, and tangy sauce made from pantry staples you probably already have on hand: soy sauce, vinegar, brown sugar, and garlic. It's every bit as good reheated for lunch as it is the night you make it, served over a bed of white rice.

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5 from 1 vote

Slow Cooker Chorizo, Potato, and Two-Bean Chili

If you want a crockpot meal prep recipe with some kick, this is the one. Fresh chorizo sausage, diced potatoes, black beans, pinto beans, and fire-roasted tomatoes simmer together into a spicy, hearty chili that only gets better as it sits. Ladle it into containers and top with shredded cheese for an easy grab-and-go lunch.

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Tips for Meal Prep Success

A few final things I’ve learned after over a decade of meal prepping for myself:

• Use the right storage. Invest in a set of glass meal prep containers with dividers to keep everything organized.
• Cook grains and starches separately and store them apart from sauces so they don’t turn mushy.
• Undercook vegetables slightly if they’re going into anything that will be reheated, since they’ll continue to soften.
• Label everything with the date. It sounds obvious, but it’s the easiest way to make sure nothing gets lost in the back of the fridge.
• Don’t fear the freezer. Half of the recipes on this list freeze wonderfully, especially in my favorite Souper Cubes trays, so you can double a batch and always have a backup dinner ready to go.

I hope this list gives you a solid starting point. I’d love to hear which recipe you try first—drop a comment below and let me know!

If I had to pick one fish recipe to convert a self-proclaimed fish skeptic, this would be the one. I keep this in our regular weeknight rotation because it’s fast—the haddock goes straight from the fridge to the table in about 20 minutes—and the results taste like they took so much more effort than they did. The Dijon and lemon punch through any hint of “fishiness,” the panko crust comes out golden and shatteringly crisp, and cleanup is one pan.

Haddock doesn’t get nearly as much love as baked salmon or cod, but it absolutely should. It’s mild, it’s affordable, and this buttery, garlicky panko-breaded coating transforms it into something so delicious with so little effort, similar to what I do with my panko Parmesan baked cod, but even faster.

What Is Haddock, and Why Is It Great for Baking?

Haddock is a lean white fish closely related to cod, but with a slightly milder flavor and a thinner fillet. It has a delicate, flaky texture that makes it ideal for oven baking. The fish stays moist on the inside while the topping gets golden and crisp on the outside.

Because haddock fillets are thinner than cod, they cook fast—we’re talking 7 minutes at 425°F. That speed is actually one of the things I love most about cooking haddock in the oven on a busy weeknight.

What Goes Into the Topping (And Why It Works)

The fish itself needs very little–just a pat dry and a pinch of salt. The topping is where all the flavor lives, and it’s what makes this recipe worth coming back to. Here’s what goes into it and what each ingredient is doing:

• Mayo: The unsung hero. It binds everything together and keeps the fish moist while it bakes, so you never end up with dry, chalky fish under the crust.
• Salted butter: Helps the panko turn golden brown in the oven. Set it out 30–45 minutes before you start. Room-temp butter incorporates smoothly; cold butter won’t mix in.
• Dijon mustard: Please don’t swap this for yellow mustard. Dijon has a complex, tangy depth that yellow mustard just can’t replicate. It’s subtle in the finished dish, but you’d absolutely notice if it were missing.
• Garlic powder: Adds a savory, aromatic backbone that carries through every bite.
• Panko breadcrumbs: Lighter and airier than regular breadcrumbs, which translates directly to a crispier crust. You can swap for Ritz crackers for a more traditional buttery flavor.
• Dried basil: Adds a gentle herbal sweetness that plays really well with the lemon.
• Lemon: Use half a lemon in the topping and save the rest for serving. The zest adds bright, aromatic flavor, while the juice cuts through the richness of the butter and mayo and makes everything taste lively.

The topping comes together in about 5 minutes and turns a plain piece of fish into a flavorful masterpiece.

How to Make Crispy Baked Haddock in the Oven

Preheat your oven, line a baking sheet, and pat the haddock dry before seasoning it with salt and pepper. Then, stir together all of the topping ingredients until it resembles a thick, crumbly paste. Press the topping onto the fish, bake, and serve!

Serving Suggestions

I recommend serving this with roasted vegetables because you can roast the vegetables in the oven at the same time as you bake the haddock. A simple arugula salad works well, too! Here are some of my favorite veggie sides:

• Roasted cauliflower
• Pistachio pesto Brussels sprouts
• Garlic roasted green beans
• Roasted Parmesan broccoli

How to Store and Reheat Leftovers

Once your haddock has cooled, transfer it to an airtight container and store it in the fridge. It will keep for 2-3 days, but I prefer to eat it within a day or two of cooking.

You can warm it up in an oven preheated to 350°F. The time will vary depending on how much you are heating up, but 8-10 minutes is usually a good estimate. You can also reheat haddock in the microwave, but especially since this is a breaded fish recipe, I find that the microwave method can make the outside a little soggy. The oven method warms your meal and keeps that bready exterior nice and crisp!

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Crispy Baked Haddock

A baked haddock dish that comes together in less than 20 minutes! Full of bold flavors and incredibly easy!

Course Main Course

Cuisine American

Keyword baked haddock recipes, haddock recipe

Prep Time 5 minutes minutes

Cook Time 7 minutes minutes

Total Time 12 minutes minutes

Servings 4

Calories 296kcal

Author Julie Chiou

Equipment

• Large rimmed baking sheet

Ingredients

• 1 pound fresh haddock

For the topping:

• 2 tablespoons mayo
• 4 tablespoons salted butter room temperature
• 2 teaspoons dijon mustard
• 1 teaspoon garlic powder
• 1 cup panko breadcrumbs
• 1 teaspoon dried basil
• Lemon zest of half a lemon
• Juice of half a lemon

US Customary – Metric

Instructions

• Preheat oven to 425 °F (218 °C) and prepare a rimmed baking sheet by spraying lightly with cooking spray. Set aside.
• Gently pat dry both sides of the haddock then season with salt. Place on the baking sheet.
  1 pound fresh haddock
  
• In a bowl, mix together all the ingredients for the topping.
  2 tablespoons mayo, 4 tablespoons salted butter, 2 teaspoons dijon mustard, 1 teaspoon garlic powder, 1 cup panko breadcrumbs, 1 teaspoon dried basil, Lemon zest of half a lemon, Juice of half a lemon
  
• Using your hands, gently and evenly spread it across all the haddock. It doesn't have to be perfect.
  
• Bake for 7 minutes or until the haddock is cooked through and the topping is slightly brown.
  
• Serve and enjoy!

Nutrition

Serving: 1haddock piece | Calories: 296kcal | Carbohydrates: 12g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 94mg | Sodium: 525mg | Potassium: 377mg | Fiber: 1g | Sugar: 1g

Photographs by Jess Gaertner Creative