Grilled steak fajitas are one of those dinners that feels fun the second it hit the table. The steak is juicy and smoky, the peppers and onions are tender and flavorful, and everyone gets to build their fajitas just the way they like them.

Grilled Steak Fajitas Ingredients

• Steak options: Flank steak, skirt steak, or flat iron steak all work great for fajitas.
• Marinade: Let the steak marinate for at least 2 hours, so it has time to tenderize and soak up all that flavor.

How to Make Grilled Steak Fajitas

I love grilling in the summertime, it keeps my house nice and cool, and doesn’t dirty up the kitchen. A lot of people are intimidated by it, but if you use a meat thermometer, there’s no way you can mess it up. These are the best steak fajitas!

1. Marinate the Steak: In a resealable container or zip-top bag, add the flank steak, olive oil, fresh lime juice, garlic, chili powder, cumin, paprika, onion powder, salt, and pepper. Mix well, then let marinate in the fridge for 4-8 hours.
2. Prep the Grill and Veggies: Preheat the grill to medium-high heat, then place a grill pan or sheet pan on one side of the grill. Add sliced bell peppers and sliced white onion to a medium bowl. Toss with olive oil, salt, and pepper.
3. Grill the Steak and Peppers: Add the veggie mix to the grill pan and cook for 3-4 minutes. Add the marinated steak to the grill. Use tongs to toss the peppers and close the grill.
4. Flip and Finish Cooking: Let the steak cook for about 4 minutes, then flip it over. Give the peppers another toss. Remove the peppers from the grill if they are charred. Cook the steak for an additional 3-4 minutes, or until it reaches the desired doneness.*
5. Rest, Slice, and Serve: Remove the steak and peppers from the grill and let the meat rest for 5-10 minutes. Slice the meat against the grain into thin strips. Serve grilled steak fajitas with small flour tortillas and desired toppings.

Print

Grilled Steak Faijtas

Tender marinated steak, colorful veggies, and warm tortillas make these grilled steak fajitas an easy dinner everyone can build their own way.

Course Main Course

Cuisine American, Mexican American

Keyword grilled fajita recipe, grilled steak fajitas, steak fajitas

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

5 hours hours

Total Time 5 hours hours 25 minutes minutes

Servings 8 fajitas

Calories 263kcal

Author Alyssa Rivers

Cost $25

Equipment

• Grill
• Grill pan

Ingredients

• 1 ½ -2 lbs flank steak or skirt steak
• ¼ cup olive oil
• 3 tablespoons fresh lime juice
• 3 minced garlic cloves
• 1 tablespoon chili powder
• 1 teaspoon cumin
• 1 teaspoon paprika
• 1 teaspoon onion powder
• 2 teaspoons salt
• 1 teaspoon pepper

Vegetables

• 2 sliced bell peppers
• 1 medium sliced white onion
• 2 tablespoons olive oil
• ½ teaspoon salt
• ¼ teaspoon pepper
• 8 small flour tortillas

Instructions

• To a resealable container or a zip-top bag, add 1 ½ -2 lbs flank steak or skirt steak, ¼ cup olive oil, 3 tablespoons fresh lime juice, 3 minced garlic cloves, 1 tablespoon chili powder, 1 teaspoon cumin, 1 teaspoon paprika, 1 teaspoon onion powder, 2 teaspoons salt, and 1 teaspoon pepper. Mix well and let marinate in the fridge for 4-8 hours.
• Preheat the grill to medium-high heat. Place a grill pan or sheet pan on one side of the grill.
• Add 2 sliced bell peppers and 1 medium sliced white onion to a medium bowl. Toss with 2 tablespoons olive oil, ½ teaspoon salt, and ¼ teaspoon pepper.
• Add the pepper mix to the grill pan and cook for 3-4 minutes. Add the marinated steak to the uncovered side of the grill. Use tongs to toss the peppers and close the grill.
• Let the steak cook for about 4 minutes, then flip it over. Give the peppers another toss. Remove the peppers from the grill if they are charred.
• Cook the steak for an additional 3-4 minutes, or until it reaches the desired doneness. I cook mine to medium rare (140 degrees). Remove the steak and peppers from the grill and let the meat rest for 5-10 minutes.
• Slice the meat against the grain into thin slices. Serve with 8 small flour tortillas and desired toppings.

Notes

Storing Leftovers

• Fridge: Store leftovers in an airtight container for up to 4 days.
• Reheat: Reheat in the microwave or in the oven until heated through.
• Make Ahead: Start marinating your meat up to 24 hours in advance. Chop your veggies the day before so everything is ready to throw on the grill.

Nutrition

Serving: 1serving | Calories: 263kcal | Carbohydrates: 20g | Protein: 12g | Fat: 15g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 25mg | Sodium: 989mg | Potassium: 312mg | Fiber: 3g | Sugar: 3g | Vitamin A: 1359IU | Vitamin C: 41mg | Calcium: 70mg | Iron: 2mg

More Fajita Recipes

Dinner

One Pan Fajita Chicken and Veggies

25 minutes

Dinner

20 Minute Skillet Blackened Shrimp Fajitas

20 minutes

Dinner

Sheet Pan Salsa Verde Chicken Fajitas

1 hour

Dinner

Amazing Steak Fajitas

55 minutes

3 Ingredient Butter Beef is one of the easiest dinners you’ll ever make! With just three simple ingredients, the slow cooker transforms the beef into a rich, buttery, melt-in-your-mouth roast packed with flavor.

Ingredients for 3 Ingredient Butter Beef

• Beef Options: I like to use a chuck roast cut into large bite sized pieces, but stew meat works just as well and saves a little prep time.
• Control the Salt: For a less salty version, use unsalted butter and a low sodium onion soup mix.
• Homemade Soup Mix: Use about 3 tablespoons of your favorite homemade onion soup mix in place of the packet.
• Garlic Butter Twist: Add 1–2 tablespoons of fresh minced garlic and 1 tablespoon of minced parsley for an easy garlic butter beef variation.

How to Make 3 Ingredient Butter Beef

This butter beef is one of those easy slow cooker dinners that practically makes itself! It is tender, savory, and can be served in so many ways. We love it over mashed potatoes or rice, with egg noodles or roasted vegetables, or tucked into sandwiches and tacos.

1. Prep: Spray the inside of the slow cooker with nonstick cooking spray, then add the beef.
2. Cook: Top with the butter and onion soup mix. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds.

Print

3 Ingredient Butter Beef

My 3 ingredient butter beef is slow cooked until fall apart tender with rich butter and savory onion soup mix.

Course Dinner, entree, main, Main Course, main dish

Cuisine American

Keyword 3 ingredient butter beef, butter beef, butter beef recipe, butter beef tips, crockpot butter beef, easy butter beet, slow cooker butter beef, stick of butter beef

Prep Time 5 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours 5 minutes minutes

Servings 6 servings

Calories 558kcal

Author Alyssa Rivers

Equipment

• 1 5-8 quart slow cooker

Ingredients

• 3 pounds chuck roast cut into 1×2-inch pieces or stew meat
• ½ cup unsalted butter cut into pieces
• 1 (1-ounce) packet onion soup mix about 3 tablespoons

Instructions

• Spray the inside of the slow cooker with nonstick cooking spray, then add 3 pounds chuck roast cut into 1×2-inch pieces.
• Top the beef with ½ cup unsalted butter and 1 (1-ounce) packet onion soup mix. Cover and cook on LOW for 6-8 hours or on HIGH for 3-4 hours, until the beef is tender and easily shreds.

Notes

Storage Instructions

• Fridge: Store leftovers in the refrigerator in an airtight container for up to 7 days.
• Reheat: Microwave in 30-second intervals until heated through. 
• Make Ahead: You may add the ingredients to the slow cooker the night before cooking it, store it in the fridge, then cook as directed the next day.
• Freezer Meal: Add the beef, sliced butter, and onion soup mix to a large freezer bag. Freeze for up to 3 months. To cook from frozen, dump the contents of the bag into the slow cooker and cook on LOW for 8-9 hours, or on HIGH for 4-5 hours. Alternatively, you may let it thaw in the refrigerator overnight and cook as directed in the recipe card.

Nutrition

Calories: 558kcal | Carbohydrates: 3g | Protein: 44g | Fat: 41g | Saturated Fat: 21g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 17g | Trans Fat: 2g | Cholesterol: 197mg | Sodium: 565mg | Potassium: 792mg | Fiber: 0.3g | Sugar: 0.2g | Vitamin A: 503IU | Vitamin C: 0.2mg | Calcium: 50mg | Iron: 5mg

Make it a Meal!

If you try this 3 Ingredient Butter Beef, you’ll want it for easy dinners all week. Here are some serving ideas to turn it into a full meal!

Recipe Skill Levels

1-Hour Rolls

1 hour 3 minutes

Side Dishes

Perfectly Steamed Asparagus

10 minutes

Side Dishes

Parmesan Garlic Air Fryer Carrots

20 minutes

Side Dishes

Creamy Parmesan Garlic Brussels Sprouts

20 minutes

Baked orange chicken is sweet, tangy, and coated in the best sticky orange sauce. It has all the flavor of your favorite takeout, but it’s made right at home and baked until the chicken is perfectly tender.

Baked Orange Chicken Ingredients

• Chicken: Use boneless skinless chicken thighs if you prefer.
• Oil: Canola or vegetable oil will work!
• Eggs: Whisk the eggs well before dipping the coated chicken.

• Orange Juice and Zest: The combination is a must for maximum orange flavor!
• Sriracha Sauce: This is optional, and it doesn’t make the chicken spicy.
• Cornstarch: Helps to thicken the sauce as it bakes!

How to Make Baked Orange Chicken

This baked orange chicken recipe is the perfect way to get that sweet, sticky, restaurant style flavor right at home. The fresh orange sauce really shines, and every bite tastes like your favorite takeout made even better.

1. Prep: Preheat the oven to 325°F and grease a 13 x 9 x 2-inch baking dish. Cut chicken breasts into bite sized pieces and season with saltand pepper.
2. Coat in Cornstarch: Add cornstarch to a large Ziploc bag, along with the cut chicken pieces, then toss and shake to coat the chicken well.
3. Dip in Egg: In a small bowl, whisk together 3 eggs. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.
4. Pan Fry: Heat canola oil in a large skillet over medium high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.
5. Sauce Ingredients: In a medium bowl, whisk brown sugar, orange juice, low sodium soy sauce, sriracha, white vinegar, apple cider vinegar, garlic salt, grated orange peel, and cornstarch.
6. Bake: Pour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat it in the sauce. Serve baked orange chicken over rice and enjoy!

Print

Baked Orange Chicken

This baked orange chicken is crispy, tender, and coated in a sticky sweet orange sauce that tastes even better than takeout.

Course Dinner, Main Course

Cuisine Asian American

Keyword baked orange chicken, orange chicken recipes

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 30 minutes minutes

Servings 6 Servings

Calories 401kcal

Author Alyssa Rivers

Ingredients

Chicken

• 3-4 boneless skinless chicken breasts about 2 pounds
• salt and pepper to taste
• 1¼ cups cornstarch
• 3 eggs beaten
• ¼ cup canola oil

Orange Sauce

• ⅔ cup brown sugar
• ⅔ cup orange juice
• ¼ cup low-sodium soy sauce
• 2 teaspoons sriracha optional
• 3 tablespoons white vinegar
• 3 tablespoons apple cider vinegar
• 1 teaspoon garlic salt
• 1 tablespoon grated orange peel
• 1 tablespoon cornstarch

Instructions

• Preheat the oven to 325 degrees Fahrenheit and grease a 13 x 9 x 2-inch baking dish. Cut 3-4 boneless skinless chicken breasts into bite-sized pieces and season with salt and pepper.
• Add 1¼ cups cornstarch to a large Ziploc bag, along with the cut chicken pieces. Close the bag and shake to coat the chicken well.
• In a small bowl, whisk together 3 eggs. Dip each coated chicken piece into the beaten eggs to coat the chicken, then shake off any excess egg. Set aside on a plate while you coat the remaining chicken.
• Heat ¼ cup canola oil in a large skillet over medium-high heat. Cook the chicken until browned. Place the chicken in the prepared baking dish.
• In a medium bowl, whisk ⅔ cup brown sugar, ⅔ cup orange juice, ¼ cup low-sodium soy sauce, 2 teaspoons sriracha, 3 tablespoons white vinegar, 3 tablespoons apple cider vinegar, 1 teaspoon garlic salt, 1 tablespoon grated orange peel, and 1 tablespoon cornstarch.
• Pour the sauce over the chicken and bake for 1 hour, stirring the chicken every 15 minutes to coat the chicken in the sauce. Serve over rice and enjoy!

Notes

Leftover Instructions

• Fridge: Store in an airtight container for up to 5 days.
• Freezer: Store the baked and cooled orange chicken in a freezer-safe airtight container. Freeze up to 3 months! Thaw in the fridge overnight before rewarming.
• Reheat: Reheat portions in the microwave for 1-2 minutes until warm.

Nutrition

Calories: 401kcal | Carbohydrates: 53g | Protein: 16g | Fat: 13g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 7g | Trans Fat: 0.1g | Cholesterol: 118mg | Sodium: 912mg | Potassium: 375mg | Fiber: 0.5g | Sugar: 26g | Vitamin A: 197IU | Vitamin C: 17mg | Calcium: 45mg | Iron: 1mg

More Take-Out Inspired Dishes

Dinner

Better than Takeout Ham Fried Rice

30 minutes

Dinner

PF Chang’s Honey Chicken (Copycat)

35 minutes

Dinner

Asian Turkey Lettuce Wraps

30 minutes

Dinner

Panda Express Chow Mein

30 minutes

Meal plan 91 is here, and this week is all about easy dinners that keep the week moving. These five recipes are simple, comforting, and family-friendly, with a free shopping list to make grocery planning even easier.

What’s On The Menu?

If you find yourself always asking, ‘what should I make?’ I’ve got you covered, with this week being full of easy dinners that make the nightly question a whole lot less annoying. These meals are cozy, simple, and made to keep weeknights moving. Here’s what’s on the menu!

• Monday: One Pan Baked Ramen Noodles
• Tuesday: Grilled Honey Lime Cilantro Chicken Thighs
• Wednesday: Lazy Enchiladas (4 Ingredients)
• Thursday: 3 Packet Crockpot Chicken
• Friday: Beefaroni

Baked Ramen Noodles

5 from 2 votes

These baked ramen noodles have colorful veggies, and a savory sauce that bakes right into the tender noodles!

View Recipe

Grilled Honey Lime Cilantro Chicken

4.84 from 12 votes

Perfectly grilled tender and juicy chicken marinated in a honey lime cilantro marinade. The flavor of this chicken is incredible!

View Recipe

Lazy Enchiladas

5 from 2 votes

These lazy enchiladas use just 4 ingredients and bake up hot and cheesy in under 30 minutes.

View Recipe

3 Packet Crockpot Chicken

4.34 from 3 votes

3 Packet Crockpot Chicken takes just 5 minutes to prep and comes out juicy, tender, and full of flavor.

View Recipe

Quick and Easy Beefaroni

5 from 1 vote

Craving cheesy, saucy comfort food that's perfect for a weeknight meal? This hearty beefaroni is the way to go. Each macaroni noodle traps the cheesy, meaty, garlicky sauce inside, so every bite has incredible flavor.

View Recipe

Delicious Desserts for Meal Plan Dinners

Desserts

The Easiest Fresh Strawberry Pie

45 minutes

Desserts

Classic Hummingbird Cake

1 hour 5 minutes

Desserts

Orange Creamsicle Lush

4 hours 45 minutes

Quick Bread

Glazed Orange Loaf

1 hour 10 minutes

This copycat Zupas Nuts About Berries Salad is fresh, bright, and full of texture in every bite. Loaded with sweet berries, crunchy cinnamon almonds, crisp greens, and creamy poppyseed dressing, it tastes just like the restaurant favorite right at home!

Nuts About Berries Salad Ingredients

• For the Greens: Use a lettuce mix to save time, or pick your favorite greens for a quick and easy swap.
• Other Nuts: Use pecans or walnuts in place of almonds.

• For the Salad Dressing: You could use a raspberry vinaigrette or my original poppy seed dressing instead of making a dressing.
• Vinegar Swap: Apple cider vinegar, white wine vinegar, or lemon juice can be used in place of red wine vinegar.
• Adjust Sweetness: If you prefer a less sweet flavor, feel free to reduce the sugar.

How to Make Zupas Nuts About Berries Salad

Now you can skip the restaurant trip and make this fresh, berry packed favorite right at home. It’s perfect for spring and summer lunches, bridal showers, and cookouts. Plus, it works great any time you want a simple but special salad. Serve it with grilled chicken, salmon, or sandwiches for an easy meal everyone will enjoy.

1. Make the Cinnamon Almonds: In a small skillet over medium heat, add chopped almonds, sugar, and cinnamon. Cook and stir often until the sugar melts, then spread on a parchment lined baking sheet and let cool.
2. Combine: Add red leaf lettuce, romaine lettuce, and spinach to a large bowl, then toss to mix. Then add blackberries, blueberries, raspberries, strawberries, and the cinnamon almonds.
3. Mix Dressing: Add olive oil, red wine vinegar, mayo, sugar, and poppy seeds to a bowl, and whisk until smooth.
4. Toss and Serve: Pour the dressing over the Nuts About Berries salad, then gently toss to coat. Serve right away.

Print

Copycat Zupas Nuts about Berries Salad

This Zupas copycat Nuts About Berries Salad is loaded with fresh berries, crunchy cinnamon almonds, and sweet poppyseed dressing.

Course Salad, Side Dish

Cuisine American

Keyword berry salad, berry salad with poppyseed dressing, copycat zupas nuts about berries salad recipe, zupas nuts about berries salad

Prep Time 20 minutes minutes

Cook Time 5 minutes minutes

Total Time 25 minutes minutes

Servings 6 Servings

Calories 415kcal

Author Alyssa Rivers

Equipment

• Large serving bowl
• Salad Tossers
• Whisk

Ingredients

Salad

• 1 cup chopped almonds
• 1 tablespoon sugar
• 1 teaspoon cinnamon
• 4 cups chopped red leaf lettuce
• 4 cups chopped romaine lettuce
• 1 cup blackberries
• 1 cup blueberries
• 1 cup raspberries
• 1 cup sliced strawberries

Poppyseed Dressing

• ½ cup olive oil
• ¼ cup red wine vinegar
• 2 tablespoons mayonnaise
• 3 tablespoons sugar
• 1 teaspoon poppy seeds

Instructions

Salad

• To make the cinnamon almonds, in a small skillet over medium heat, add 1 cup chopped almonds, 1 tablespoon sugar, and 1 teaspoon cinnamon. Cook, stirring occasionally until the sugar is melted and coats the almonds. Remove the almonds to a parchment-lined baking sheet and allow to cool.
• To a large bowl, add 4 cups chopped red leaf lettuce, 4 cups chopped romaine lettuce, and toss to combine.
• Add 1 cup blackberries, 1 cup blueberries, 1 cup raspberries, 1 cup sliced strawberries, and cinnamon almonds.

Poppyseed Dressing

• In a medium bowl, add ½ cup olive oil, ¼ cup red wine vinegar, 2 tablespoons mayonnaise, 3 tablespoons sugar, and 1 teaspoon poppy seeds. Whisk to combine.
• Pour the dressing over the salad and gently toss together until everything is evenly combined. Serve immediately.

Notes

Storage and Make-Ahead Instructions

• Fridge: This salad is best the day it is made. If you aren’t going to eat all of the salad, dress only the portion you are serving and store the dressing separately in an airtight container in the fridge for up to 1 week.
• Make Ahead: The dressing and cinnamon almonds can be made up to a week in advance. Prep your lettuce and berries a day in advance and then assemble and dress right before serving.

Nutrition

Calories: 415kcal | Carbohydrates: 25g | Protein: 7g | Fat: 34g | Saturated Fat: 4g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 22g | Trans Fat: 0.01g | Cholesterol: 2mg | Sodium: 39mg | Potassium: 422mg | Fiber: 8g | Sugar: 15g | Vitamin A: 4206IU | Vitamin C: 29mg | Calcium: 110mg | Iron: 2mg

More Summer Salads You’ll Love

I love a fresh, bright salad in the summer! They are great for a light lunch, dinner side, and cookouts. Here are a few more we love:

Salads

Dense Bean Salad

1 hour 15 minutes

Salads

Italian Corn Salad

15 minutes

Salads

Strawberry Chicken Salad with Strawberry Balsamic Dressing

15 minutes

Salads

Fuji Apple Chicken Salad (Panera Bread Copycat)

10 minutes

My fresh strawberry pie is one of those desserts that looks gorgeous but is so easy to make. A premade pie crust, juicy, fresh strawberries, and a quick homemade glaze come together to make a glossy, beautiful pie!

Strawberry Pie Ingredients

• 9-Inch Pie Crust: You can use either a premade or homemade pie crust here.
• Strawberry Jello Mix: Adds extra berry flavor and also helps the filling set up properly. This way, it can be cut into uniform slices without making a mess.
• Strawberries: Fresh is the way to go!
• Fresh Whipping Cream: (Optional) The perfect creamy topping.

How to Make a Homemade Strawberry Pie

It only takes 3 simple steps to whip up this fresh strawberry pie recipe! It’s so flaky and buttery with juicy strawberries in every bite. You’re going to love it! Want a creamy version? Make my Strawberry Cream Cheese Pie.

1. Blind Bake the Crust: Bake the store-bought crust according to package directions. To help the crust stay in place while baking, line it with aluminum foil, then bake for 8 minutes. Remove the foil and bake for an additional 5 minutes or until golden brown.
2. Strawberry Sauce: In a small saucepan, combine cornstarch, sugar, and water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken.
3. Add Gelatin and Cool: Remove from the heat and stir in the strawberry Jell-O until dissolved. Let the mixture cool for about 15 minutes.
4. Strawberry Pie Filling: Place the strawberries in the crust, then pour the cooled glaze mixture over them.
5. Chill: Refrigerate 3 hours or overnight until set. Serve strawberry pie with fresh whipping cream.

Print

Fresh Strawberry Pie

This fresh strawberry pie is loaded with juicy strawberries in a flaky pie crust and chilled until perfectly glossy, sweet, and sliceable.

Course Dessert

Cuisine American

Keyword strawberry pie, strawberry pie recipe

Prep Time 30 minutes minutes

Cook Time 15 minutes minutes

Total Time 45 minutes minutes

Servings 12 people

Calories 69kcal

Author Alyssa Rivers

Ingredients

• 1 (9-inch) pie crust
• 2 tbsp cornstarch
• 3/4 cup sugar
• 1 cup Water
• 1 (3-ounce) package strawberry Jell-O
• 4 cups fresh strawberries sliced
• Fresh whipping cream.

Instructions

• Bake the 1 (9-inch) pie crust according to package directions. To help the crust stay in place while baking, line it with aluminum foil, then bake for 8 minutes. Remove foil, and bake for an additional 5.
• In a small saucepan, combine 2 tbsp cornstarch, 3/4 cup sugar, and 1 cup Water and whisk until smooth. Bring it to a boil and whisk for 2 minutes until it starts to thicken. Remove from the heat and stir in the 1 (3-ounce) package strawberry Jell-O until dissolved. Let the mixture cool for about 15 minutes.
• Place the 4 cups fresh strawberries into the crust and pour the cooled mixture over the strawberries. Refrigerate 3 hours or overnight until set. Serve with Fresh whipping cream..

Video

Notes

Storing Leftovers

• Fridge: Properly stored in an airtight container or wrapped in plastic wrap, your strawberry pie will last for about 2 days at normal room temperature or 4 to 5 days in the refrigerator.

Nutrition

Serving: 8g | Calories: 69kcal | Carbohydrates: 17g | Protein: 0.3g | Fat: 0.2g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.03g | Sodium: 2mg | Potassium: 74mg | Fiber: 1g | Sugar: 15g | Vitamin A: 6IU | Vitamin C: 28mg | Calcium: 8mg | Iron: 0.2mg

Switch Up the Crust

The best pies start at the crust, so here are a few more recipes for you to try out! Whether you’re wanting something extra buttery, a graham cracker crust or gluten-free, these are all great options for your summer fruit pies.

Recipe Skill Levels

Gluten-Free Almond Flour Pie Crust

45 minutes

Recipe Skill Levels

Butter Pie Crust

45 minutes

Recipe Skill Levels

Lattice Pie Crust

20 minutes

Recipe Skill Levels

Graham Cracker Crust

40 minutes

This farmer’s casserole is my answer to summer mornings when the kids want cereal again, but I want them to eat something that will actually keep them full. It’s packed with protein, and it’s easy to customize with fresh garden veggies.

Ingredients for Farmer’s Casserole

• Cheese Options: Pepper Jack is classic for a little heat, but Colby Jack, cheddar, or Monterey Jack all work just as well.
• Protein Swaps: Instead of the ham, try cooked sausage, crumbled bacon, or leave it out for a meatless version.
• Hash Brown Choice: I used frozen shredded hash browns, but diced hash browns work too.
• Fresh Potatoes: If using fresh shredded potatoes, soak in ice water, then squeeze and pat very dry before baking. Start checking for doneness around 40 minutes.
• Add Veggies: Mix in chopped bell peppers, sautéed mushrooms, or cherry tomatoes, zucchini, spinach, or top with fresh arugula tossed in olive oil and lemon juice.

How to Make Farmer’s Casserole

This is one of those breakfast bakes that makes mornings feel a little easier. Everything goes into one dish, and the oven takes it from there. Brunch crowd coming over? Round it out with something sweet on the side, like cinnamon rolls, a fruit salad, or blueberry muffins.

1. Add the Hash Browns: Preheat the oven to 350ºF. Spray a 2 or 3-quart baking dish with nonstick cooking spray. Spread the hash browns evenly in the bottom of the baking dish.
2. Layer: Top the hash browns with the cheese, ham, and green onions.
3. Make the Egg Custard: Whisk together the eggs, evaporated milk, salt, and pepper in a medium bowl.
4. Bake: Pour the egg mixture over the potato mixture. Bake uncovered for 45-50 minutes, until a knife comes out clean from the center. Let your farmer’s casserole stand for 5 minutes before serving.

Print

Farmer’s Casserole

This farmers casserole is a hearty breakfast bake made with hash browns, eggs, cheese, and meat, and it’s easy to customize with your favorite add-ins.

Course Breakfast, brunch

Cuisine American

Keyword breakfast, breakfast bake, breakfast casserole, easy breakfast casserole, Farmer’s Breakfast Casserole, Farmer’s Breakfast Casserole Recipe, Farmer’s Casserole, Farmer’s Casserole Recipe

Prep Time 15 minutes minutes

Cook Time 1 hour hour

Total Time 1 hour hour 15 minutes minutes

Servings 6 servings

Calories 303kcal

Author Alyssa Rivers

Equipment

• 1 2 or 3-quart baking dish

Ingredients

• 3 cups frozen shredded hash browns
• 1 cup shredded pepper jack cheese
• 1 cup diced ham
• ⅓ cup sliced green onions
• 4 large eggs
• 1 (12-ounce) can evaporated milk
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray a 2 or 3-quart baking dish with nonstick cooking spray.
• Spread 3 cups frozen shredded hash browns evenly in the bottom of the baking dish, then top with 1 cup shredded pepper jack cheese, 1 cup diced ham, and ⅓ cup sliced green onions.
• Whisk together 4 large eggs, 1 (12-ounce) can evaporated milk, ¼ teaspoon salt, and ¼ teaspoon ground black pepper in a medium bowl, then pour over the potato mixture.
• Bake uncovered for 45-50 minutes, until a knife comes out clean from the center. Let stand for 5 minutes before serving.

Notes

Storage and Make-Ahead Instructions

• Fridge: Store leftovers in an airtight container for up to 5 days. Reheat in the microwave or oven at 350°F until the center reaches 165°F.
• Freezer Meal: Assemble in a freezer-safe dish, wrap tightly, and freeze for up to 3 months. Thaw in the fridge for 24 hours, then bake as directed until the center reaches 165°F.
• Make Ahead: Assemble up to 24 hours in advance and refrigerate. Add 10-15 minutes to the baking time if baking straight from the fridge.

Nutrition

Calories: 303kcal | Carbohydrates: 25g | Protein: 18g | Fat: 15g | Saturated Fat: 7g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 0.01g | Cholesterol: 167mg | Sodium: 589mg | Potassium: 549mg | Fiber: 2g | Sugar: 6g | Vitamin A: 516IU | Vitamin C: 11mg | Calcium: 322mg | Iron: 2mg

More Breakfast Casseroles

Looking for more breakfast casseroles, I have plenty of sweet and savory favorites to choose from. Here are a few my family loves!

Breakfast

Amish Breakfast Casserole

1 hour 10 minutes

Breakfast

Cinnamon Roll Casserole

45 minutes

Breakfast

Pancake Casserole

8 hours 55 minutes

Breakfast

Crack Breakfast Casserole

1 hour 20 minutes

This broccoli grape salad has that nostalgic potluck feel, but with a fresh, crunchy twist. Sweet grapes, crisp broccoli, smoky bacon, sunflower seeds, and a tangy lemon dressing come together in just 20 minutes!

Ingredients for Broccoli Grape Salad

• Broccoli Tip: Use fresh raw broccoli florets, cut into small, even pieces for the best texture.
• Greek Yogurt Swap: If you want a lighter dressing, substitute half or all of the mayo with Greek yogurt.
• Nut Option: If you don’t like sunflower seeds, try chopped almonds, walnuts, or pecans for extra crunch.
• Time Saver: Use precooked bacon to make prep quicker and easier.
• Flavor Twist: Replace lemon juice with apple cider vinegar for a slightly tangier dressing.

How to Make Broccoli Grape Salad

If you thought you knew broccoli, think again! We are jazzing this veggie up! This salad pairs especially well with grilled chicken, burgers, BBQ ribs, or even simple sandwiches for an easy summer meal.

1. Combine: In a large bowl, combine broccoli florets, grapes, bacon, green onion, and sunflower seeds.
2. Make the Dressing: In a small bowl, whisk together mayonnaise, lemon juice, sugar, salt, and pepper.
3. Toss: Pour the dressing over the salad, then toss to coat. Store in the fridge until ready to serve.

Print

Broccoli Grape Salad

A fresh and creamy broccoli grape salad packed with juicy grapes, crispy bacon, and the best sweet tangy dressing.

Course Salad, Side Dish

Cuisine American

Prep Time 20 minutes minutes

Total Time 20 minutes minutes

Servings 6 servings

Calories 423kcal

Author Alyssa Rivers

Ingredients

• 4 cups fresh broccoli florets about 2 medium heads
• 2 cups seedless red grapes halved
• 6 slices cooked bacon chopped
• ½ cup sliced green onion
• ½ cup sunflower seeds
• 1 cup mayonnaise
• 2 tablespoons lemon juice
• 1 tablespoon sugar
• salt and pepper to taste

Instructions

• In a large bowl, combine 4 cups fresh broccoli florets, 2 cups seedless red grapes, 6 slices cooked bacon, ½ cup sliced green onion, and ½ cup sunflower seeds.
• In a small bowl, whisk together 1 cup mayonnaise, 2 tablespoons lemon juice, 1 tablespoon sugar, and salt and pepper.
• Pour the dressing over the salad and toss to coat. Store in the fridge until ready to serve.

Notes

Leftover and Make Ahead Instructions

• Refrigerator: Store leftovers in an airtight container in the fridge for up to 3 days.
• Make Ahead: Make the dressing up to 3 days in advance and store separately from the salad ingredients. Combine everything when ready to serve.

Nutrition

Calories: 423kcal | Carbohydrates: 19g | Protein: 8g | Fat: 37g | Saturated Fat: 6g | Polyunsaturated Fat: 20g | Monounsaturated Fat: 10g | Trans Fat: 0.1g | Cholesterol: 24mg | Sodium: 395mg | Potassium: 435mg | Fiber: 3g | Sugar: 12g | Vitamin A: 527IU | Vitamin C: 59mg | Calcium: 52mg | Iron: 1mg

More Salad Recipes You’ll Adore

If you love easy salads like this one, here are a few more fresh favorites to try. They’re great for BBQs, potlucks, and simple family meals.

Salads

Summer Corn Salad

30 minutes

Salads

Creamy Grape Salad Recipe

5 minutes

Salads

California Spaghetti Salad

3 hours 15 minutes

Salads

Greek Broccoli Pasta Salad

35 minutes

This Alfredo sauce is ultra creamy and belongs on everything. It’s one of my most popular recipes EVER! It’s so much better than store-bought and only takes 20 minutes to make!

Ingredients Needed

• Different Cheese: To switch up the flavor, use half Romano cheese or Asiago cheese instead of Parmesan cheese.
• Do I have to use cream cheese? You can omit the cream cheese, but I suggest replacing it with 1/2 cup of additional heavy cream.
• Fresh or canned Parmesan? Freshly grated Parmesan is a must! The stuff in a can will make the sauce grainy, and the pre-shredded kind will end up very clumpy.
• Can I substitute the heavy Cream? You can use milk or half & half instead. The sauce will be lighter, but still tasty.
• Make it spicy! You can add in more spices and seasonings like red pepper flakes or paprika so your Alfredo has a little kick to it! Similar to this Cajun Alfredo pasta!
• What protein can I add? Alfredo sauce goes so well with chicken or shrimp.

How to Make Alfredo Sauce from Scratch

Not only does this Alfredo sauce use simple, everyday ingredients, but it also comes together in minutes.

1. Melt: Add the butter, cream, and cream cheese to a medium pan and whisk over medium heat until melted.
2. Whisk: Add the minced garlic, garlic powder, Italian seasoning, salt, and pepper and whisk until combined. Make sure to whisk it together rather than stirring with a spatula. This will help your Alfredo sauce not to separate.
3. Gradually Add Cheese: Continue to whisk until smooth before gradually adding the Parmesan cheese. (Overheating can cause the cheese to break and turn clumpy. Keep the heat low, stir gently, and avoid boiling. For best results, add the Parmesan off heat to help it melt smoothly.)
4. Simmer and Serve: Bring to a simmer and whisk for about 3-5 minutes or until it thickens. Toss it with fettuccine and serve Alfredo sauce immediately.

Print

Alfredo Sauce

This homemade Alfredo sauce is rich, creamy, and ready in minutes with simple ingredients. One taste and you’ll understand why readers keep coming back to it.

Course Dinner, Main Course, Sauce

Cuisine Italian, Italian American

Keyword Alfredo Recipe, alfredo sauce, easy alfredo sauce, homemade alfredo sauce, homemade alfredo sauce recipe, homemade white sauce, how to make homemade alfredo sauce, quick and easy alfredo

Prep Time 10 minutes minutes

Cook Time 5 minutes minutes

Total Time 15 minutes minutes

Servings 8 servings

Calories 405kcal

Author Alyssa Rivers

Ingredients

• ½ cup unsalted butter
• 2 cups heavy whipping cream 1 pint
• 4 ounces cream cheese
• ½ teaspoon minced garlic
• 1 teaspoon garlic powder
• 1 teaspoon Italian seasoning
• ¼ teaspoon salt
• ¼ teaspoon ground black pepper
• 1 cup freshly grated parmesan cheese

Instructions

• Add ½ cup unsalted butter, 2 cups heavy whipping cream, and 4 ounces cream cheese to a medium saucepan and whisk over medium heat until melted.  
• Add ½ teaspoon minced garlic, 1 teaspoon garlic powder, 1 teaspoon Italian seasoning, ¼ teaspoon salt, and ¼ teaspoon ground black pepper Continue to whisk until smooth before gradually adding 1 cup freshly grated parmesan cheese.
• Bring to a simmer and continue to whisk for about 3-5 minutes or until it thickens. Toss it with your favorite pasta and serve immediately.

Video

Notes

Storing Leftovers

• In the Fridge: Store your homemade Alfredo sauce in an airtight container in the refrigerator for up to 5 days.
• Reheating: Reheat your sauce on the stovetop over low heat, stirring often. It is best not to microwave this sauce, as it can cause it to break and turn oily.

Nutrition

Calories: 405kcal | Carbohydrates: 3g | Protein: 7g | Fat: 41g | Saturated Fat: 26g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 11g | Trans Fat: 0.5g | Cholesterol: 121mg | Sodium: 335mg | Potassium: 99mg | Fiber: 0.2g | Sugar: 2g | Vitamin A: 1522IU | Vitamin C: 0.4mg | Calcium: 209mg | Iron: 0.3mg

Ways to Use Homemade Alfredo Sauce

With how easily this alfredo sauce comes together, you will never go back to the jarred sauce again! It’s awesome on top of just about any pasta but is also delicious used as a dip or even spread on pizza.

Dinner

Chicken Alfredo Pizza

35 minutes

Dinner

Baked Chicken Alfredo Pasta

50 minutes

Dinner

Chicken Bacon Garlic Alfredo Roll Ups

50 minutes

Dressings, Sauces, and Dips

Creamy Chicken Alfredo Dip

25 minutes

Week 90 is here, and I still get excited putting these meal plans together every week. This week’s lineup is full of flavorful dinners that should make your week easier. Grab the printable shopping list, pick your favorites, and let’s get cooking!

This Week’s Meal Plan Has Your Back

Some weeks just call for dinners you know will hit. The kind everyone’s excited to eat, that don’t take a million steps, and make the nightly “what’s for dinner?” scramble feel a whole lot easier. That’s exactly what’s in this week’s plan.

• Monday: Awesome Grilled Salmon with Avocado Salsa
• Tuesday: Crockpot Huli Huli Chicken
• Wednesday: Creamy Bacon Mushroom Thyme Chicken
• Thursday: Bubble Pizza
• Friday: Asian Turkey Lettuce Wraps

Grilled Salmon with Avocado Salsa

5 from 11 votes

Salmon that gets grilled in the best spice rub and topped with a fresh avocado salsa.  

View Recipe

Crock Pot Huli Huli Chicken

4.89 from 9 votes

Crockpot huli huli chicken is a dinner you can set and forget, then come back to and enjoy in all of its tropical goodness! Each bite of fork-tender chicken is flavored with the best sauce made of ginger, garlic, ketchup, brown sugar, and pineapple juice. It's the perfect mix of sweet, tangy, and savory!

View Recipe

Creamy Bacon Mushroom Thyme Chicken

4.94 from 31 votes

Creamy mushroom bacon thyme chicken is made with tender chicken, crispy bacon, buttery mushrooms, and fresh thyme simmered in a rich creamy sauce.

View Recipe

Easy Bubble Pizza

5 from 2 votes

Bubble pizza is a fabulous spin on pepperoni pizza that is easy and crazy good! Soft pillowy biscuits are smothered in sauce, pepperoni, and topped with cheese!

View Recipe

Asian Turkey Lettuce Wraps

5 from 15 votes

Asian turkey lettuce wraps are packed with tender meat and seasoned, crunchy veggies. These light and tasty wraps are the perfect healthy appetizer or even dinner!

View Recipe

Each weekly plan comes with a free printable grocery list that’s already measured and organized for you. Just print it out, head to the store, and enjoy feeling way more on top of life than you did five minutes ago! If you want more options, you can browse all my other weekly meal plans here.

Level Up Dinner with These Easy Sides

If you’re wondering what to serve on the side. Here are some fun and simple ideas to make your dinners complete!

Side Dishes

How to Make Perfect Instant Pot Rice

20 minutes

Side Dishes

Caramelized Brown Sugar Cinnamon Grilled Pineapple

20 minutes

Side Dishes

Dad’s Famous Mashed Potatoes

30 minutes

Salads

Grilled Caesar Salad

19 minutes