The fastest way to dress up a batch of pancakes from mix is to add a semi-homemade syrup for drizzling over the top.

This quick and easy homemade blueberry maple syrup recipe can be stirred together in under 15 minutes to top your favorite brunch dish.

Why This is the Best Recipe

• Just 15 Minutes: You can prep the sauce while your breakfast is sizzling on the griddle or baking in the oven.
• Just 4 Ingredients: You probably have most of them in your pantry right now.
• Make-Ahead Friendly: Want to save time on your weekend brunch? Prep it in advance and keep it in the fridge. It reheats perfectly in a saucepan.

Ingredients

• Maple Syrup: Start with real maple syrup, not the artificial kinds that may not hold up to heating.
• Fresh Blueberries: I used some from our local farmer’s market. You could substitute frozen berries if you have them on hand.
• Lemon: A fresh lemon is necessary for the zest.
• Kosher Salt: Just a pinch.

How to Make the Syrup

Add the maple syrup and blueberries to a small saucepan set over medium-high heat.

Bring the mixture to a boil and then reduce the heat to medium-low.

Simmer the mixture for 10 minutes, gently smooshing the berries with the back of a spoon as they soften.

Remove the pan from the heat and add the fresh lemon juice, zest, and a pinch of salt. Stir them in.

Serve warm or let cool completely before storing in the fridge.

Make Ahead Tips

You could prep this syrup in advance and keep it in an airtight container in the fridge for up to 3 days.

Simply reheat it in the saucepan over medium-low heat before using.

Variations

• Raspberry or Blackberry Syrup: This method would work great with these berries, too.
• Add Cinnamon: For a deeper flavor, a warm baking spice adds a nice touch.

Serving Suggestions

I made this easy syrup to top a batch of blueberry cream cheese french toast casserole to boost the blueberry flavor of the dish.

It would taste amazing over a batch of buttermilk pancakes or sheet pan pancakes, too.

If you’ve got some sourdough starter, try pairing it with my sourdough discard waffles! They’ve got awesome tang.

Blueberry Cream Cheese French Toast Casserole

Homemade Buttermilk Pancakes

Sheet Pan Pancakes from Mix

Sourdough Discard Waffles

More Dessert Sauce Recipes

Simple syrups and fruity sauces like this are so versatile in your kitchen. You can use them for breakfast or dessert. Here are a few more you might like to try:

Bourbon Sauce for Bread Pudding

Strawberry Sauce {for Cheesecake, Pancakes & More!}

Make-Ahead Lemon Curd

Sweet Amaretto Creamer

Bread pudding is one of my husband’s very favorite desserts so I’m always on the look-out for new ways to prepare it.

This easy blueberry cream cheese french toast casserole is the perfect breakfast casserole version of bread pudding but it is decadent enough to work as a warm and fruity dessert if you prefer to save it for after dinner and serve it with whipped cream or a scoop of vanilla ice cream!

For the kids and me, we prefer it on a lazy weekend morning with some breakfast sausages on the side. Don’t miss the homemade blueberry maple syrup that goes with it!

Why This is the Best Recipe

• Perfect for Holidays: This prep-ahead breakfast casserole is perfect for mixing together the night before Easter or Christmas for a pop-it-in-the-oven treat without all the work.
• Fluffy Cream Cheese Filling: I just loved those pockets of cream cheese scattered among the buttery bread cubes.
• Potluck Party Friendly: Need a dish to bring to share? This travels so well in the baking dish and is delicious served warm or even at room temperature.

Ingredients

This easy shopping list uses pantry basics for a rich and decadent dish:

• Challah Bread: You can use a braided loaf from the bakery or bake your own with my easy bread machine challah loaf.
• Fresh Blueberries: You could substitute frozen blueberries but do not thaw them before mixing them into the casserole. They will release their juices and turn it purple if you stir them too much.
• Cream Cheese: I used full-fat cream cheese. You could use a reduced fat but I would avoid a fat-free cream cheese.
• Eggs
• Half-and-Half
• Sugar
• Vanilla
• Cinnamon
• Kosher Salt

Assemble the Casserole

Spray a 9×13-inch baking dish with cooking spray.

Cut the challah into large 2-inch cubes and scatter about 2/3 of them across the bottom of the dish.

Set aside some blueberries for sprinkling over the top and then scatter the majority of them over the bread.

Top the blueberries with the remaining bread. Drop spoonfuls of cream cheese along the top and gently nestle them among the bread pieces. Sprinkle the reserved blueberries along the top.

In a large mixing bowl, whisk together the eggs, half-and-half, sugar, vanilla, cinnamon, and salt.

Add the Custard

Pour the egg mixture gently over the casserole. Then use the back of a spoon to gently nudge the bread chunks into the custard.

You want to be careful to not tightly pack the bread into place or the casserole will bake up heavy. Rather, spoon some of the custard over the top as needed.

I actually found it easiest to use my fingers to gently swish the bread pieces in custard so everything was evenly moistened.

Chill Overnight

Cover the baking dish with plastic wrap so everything stays nice and moist.

Chill in the fridge for up to 16 hours. This gives the bread enough time to really soak up the custard.

SHORTCUT: Don’t have time to let it rest overnight? Let the casserole soak for at least 30 minutes before baking.

Baking Instructions

Preheat the oven to 350°F.

While the oven warms up, leave the baking dish on the counter so that it can start to come to room temperature.

Remove the plastic wrap and sprinkle some sugar over the top.

Bake for 45 – 50 minutes or until the bread is golden brown and puffed up. The center should be set when you wiggle a piece of bread from the middle.

Make Ahead Tips

This dish was developed specifically as an overnight breakfast casserole, it is the perfect make-ahead dish as is.

Leftovers should be refrigerated but then can be reheated in individual portions for an easy breakfast the next day. I prefer to just spoon some up and then reheat it right in the microwave but if that crispy texture is important, it would reheat well in an air fryer or oven, too.

Serving Suggestions

You could serve the baked blueberry cream cheese french toast casserole with powdered sugar dusted over the top for a very simple dish but I love to take a few extra minutes and make homemade blueberry maple syrup for drizzling over the top.

You could also pair it with my easy bourbon sauce or amaretto sauce for a special holiday brunch.

Want a more fruity flair? Try adding dollops of my make-ahead lemon curd or grab a jar of blueberry preserves from the freezer.

Bourbon Sauce for Bread Pudding

Blueberry Preserves {Easy Freezer Jam}

Make-Ahead Lemon Curd

Sweet Amaretto Creamer

More Breakfast Casserole Recipes

Looking for more easy breakfast casseroles for your weekend brunch? Here are a few of my favorites:

Easy Sausage Breakfast Casserole with English Muffins

Cinnamon Roll Casserole

Sausage Biscuits and Gravy Casserole

Bourbon Pecan Overnight French Toast Casserole

I have been obsessed with dainty finger sandwich recipes for years. As the mom of two girls, I’ve hosted my fair share of tea parties at home and I love to surprise them with trays of special treats.

My youngest developed a love of fresh cucumber, so of course I had to make these easy cucumber sandwiches with fresh dill. They are the most classic finger sandwich of them all!

Whether you just want to enjoy them on a special Saturday afternoon with a pot of tea or your planning a whole platter to bring to a party, these are the tastiest ones you’ll find and they come together so quickly.

Why This is the Best Recipe

• Quick, No-Cook Appetizer: When you need a platter to pass, these easy tea party sandwiches come together so quickly.
• Perfect for Entertaining: Right at home on the buffet table for wedding showers, baby showers, brunches, holidays, and tea. parties of all kinds.
• Lots of Flavor in Every Bite: One simple upgrade adds a big flavor boost!

Ingredients

• Cocktail Rye Bread: I purchased the “Party Entertainers” cocktail rye bread loaf from my local grocery store’s produce section. It also comes in pumpernickel which would be delicious. If you can’t find it, you could substitute your favorite caraway rye bread but you’ll have to trim the sandwiches by hand. See my notes below.
• Flavored Cream Cheese: I used prepared tubs of flavored cream cheese spread in veggie cream cheese and chive and onion flavors. They added a nice boost of flavor to every bite.
• English Cucumber: Also known as a seedless cucumber.
• Fresh Dill: I think this makes such an elegant presentation to the final platter, fresh sprigs of dill are so pretty. However, if you cannot find it, dried dill could be used in its place.

Sandwich Assembly Station

Be sure to let the cream cheese soften on the counter so that it is easy to spread once you begin working.

Then peel your cucumber and use a paring knife to slice it into neat thin slices.

Wash and dry the dill and roughly chop it into small sprigs.

Place these ingredients together with the cocktail bread in an easy work station for quick assembly.

How to Make the Sandwiches

Take two pieces of cocktail bread and spread cream cheese on one side of both pieces. It should be thick enough to coat the slice but not too thick or the sandwich will feel goopy.

Place 2 – 3 thin slices of cucumber on one side. Top with a few sprigs of dill.

Close the sandwich up and repeat with the remaining ingredients.

NOTE: If you are substituting regular slices of rye bread, it will be easiest to form one large sandwich first.

Then use a chef knife to trim the crusts from all 4 sides of the sandwich. Slice the sandwich into smaller bite-sized squares or even longer finger shapes as desired.

Make Ahead Tips

The cucumber sandwiches are always best served fresh.

If you need to assemble them in advance of the party, I recommend lining them up on a baking sheet nestled close together. Then cover the pan with plastic wrap and store them in the fridge until you’re ready to serve, up to 4 hours.

Variations

If you prefer not to use flavored cream cheese, you could use 1 (8 oz) brick of softened cream cheese blended with one packet of Italian dressing seasoning.

The prepared cocktail rye bread can be a little dry sometimes. If you prefer a more delicious sandwich and don’t mind the extra knife work, you could use large pieces of your favorite rye sandwich bread.

I recommend trimming the crusts and cutting them into long finger sandwiches!

Serving Suggestions

More Tea Party Recipes

Looking for more tea party recipes to share with friends? Here are a few of my favorites:

75 Elegant Tea Party Recipes

Tea for a Tea Party

Easy Coronation Chicken Sandwiches for Tea Parties

35 Christmas Tea Party Recipes

One of our all-time favorite winter weekend dinners is a cozy pot of Crockpot shepherds pie with the mashed potato topping.

Sometimes I want all that flavor but don’t want to mess with mashed potatoes. This hearty shepherd’s pie stew combines all the same elements in a quicker-to-prep dish that freezes so well for future dinners, too.

You could prep a big batch now and save half of it for an easy weeknight dinner later this season!

Why This is the Best Recipe

• Big Batch for Freezer: This makes a generous amount of stew to feed a hungry family but leftovers freeze beautifully if you only need a small portion tonight.
• One Pot Dinner: Everything you need cooks right in the Crockpot, beef, potatoes, and veggies all in one!
• Budget-Friendly: Make this when ground beef goes on sale, it’s a great way to stretch the meat out for many meals.

Ingredients

• Lean Ground Beef: If beef is too pricey right now, you could substitute ground pork. Ground turkey or chicken make this lighter but you may want to add some beef bouillon to the mix for a deeper flavor.
• Red Potatoes
• Onion
• Carrots
• Celery
• Diced Tomatoes: Regular tomatoes work great, for a little extra heat you could use fire roasted diced tomatoes.
• Frozen Corn
• Marinara Sauce
• Chili Sauce
• Worcestershire Sauce
• Chili Seasoning Mix
• Paprika
• Minced Garlic
• Frozen Peas

Crockpot vs. Dutch Oven: How to Choose

You can slow cook the stew in either a slowcooker on your countertop or in a Dutch Oven in your oven.

Both methods work great, here’s how I decide which way to go:

• Dutch Oven: If I don’t plan to use my oven for anything else while the stew cooks, I love to use a Dutch Oven because I can brown the meat right in the same pot and then throw it in the oven to finish. Less mess, less fuss!
• Crockpot: I’ll brown the beef in a separate skillet and then use the slowcooker when I plan to use our oven to bake some dinner rolls to go with our meal or have other things I need to bake at that time.

Brown the Ground Beef

Before you build the stew, it is important to brown the ground beef in a skillet. This improves the texture and final flavor of the dish.

Drain the fat from the pan and then transfer it to the slowcooker.

If you’re using the Dutch Oven method, you can brown the meat right in the pot and keep going.

Build the Stew

Add the chili seasoning, diced onion, carrots, and celery and mix them all in with the beef.

Add the potatoes, tomatoes, and frozen corn. Stir them together.

Pour the marinara sauce over everything. Add the water to the empty marinara jar, secure the lid, and gently shake to get all the sauce from the jar. Pour it into the pot.

Add the chili sauce, Worcestershire sauce, garlic, and paprika. Stir until everything is nicely combined.

Crockpot Cooking Instructions

Cover the slowcooker and cook on HIGH for 5 – 6 hours or on LOW for 7 – 8 hours.

The potatoes should be nice and tender.

It helps to stir this very-thick stew a few times as it cooks to ensure it all heats through evenly.

Dutch Oven Cooking Instructions

Preheat the oven to 325°F.

Bake the stew for 2 1/2 – 3 hours, stirring it about halfway through.

If the stew becomes too thick, you can add a splash of water or beef broth to loosen things up.

Make Ahead Tips

This is a great stew to make ahead because the savory flavors will mingle as it sits.

You could prepare the stew on the weekend and store it in an airtight container in the fridge for up to 5 days, reheating just what you need as you go.

Alternatively, you could store it in the freezer for up to 6 months. I prefer to freeze it in smaller portions that I can grab and reheat throughout the chilly months.

DIY Meal Kit

If you want to prepare it during the busy work week, it can be ready to start cooking with just a few minutes if you prep a meal kit in advance:

1. Brown the Beef
2. Chop the Potatoes
3. Chop the Veggies

Store each of the things and store them separately in the fridge for quick assembly.

You could also freeze the ingredient packets now and cook the stew later. There’s no need to thaw them, just stir together and cook from frozen.

Serving Suggestions

I served this hearty stew for a weekend lunch with some simple whole wheat crackers on the side.

When I serve it for dinnertime, I like to upgrade the side to a homemade fresh bread.

If you start them at the same time as the stew, my bread machine potato rolls or brown bread rolls would be ready to enjoy at the same time as the stew is finished cooking!

If you want to add a bread with a bit of hearty tang, my sourdough focaccia is perfect for dunking in the broth but my light and airy sourdough popovers make a very elegant bread basket for a special meal.

Bread Machine Potato Rolls

Brown Bread Rolls {Bread Machine}

Sourdough Popovers in a Muffin Tin

Sourdough Focaccia

Nothing makes your house smell better than a pan of fresh baked cinnamon rolls.

This easy sourdough version uses sourdough starter discard to add tang and a delicious chewy texture to the soft, pillowy dough.

With a classic brown sugar and cinnamon filling and a gorgeous vanilla glaze on top, this is an essential breakfast pastry recipe to keep in your files.

Once you see how easy they are to bake by using a bread maker to prep the dough, you’ll be planning these for holiday brunches all year long!

Why This is the Best Recipe

• Easy Bread Machine Recipe: This is a great first recipe if you want to test out the Dough program on your bread maker.
• Delicious Sourdough Recipe: If you’re new to baking with sourdough discard, you’re going to love the added tang and amazing texture of these rolls.
• Perfect for Sharing: One pan is perfect for a special treat on the weekend but you can prep them ahead for a sweet holiday breakfast to save time.

Ingredients

• Sourdough Starter Discard: You don’t need to worry about the sourdough starter being active or not, the yeast in the recipe helps with the rise.
• All Purpose Flour
• Active Dry Yeast: You do not need a yeast marked specifically for bread machines, regular active dry yeast will be fine.
• Milk: I used 2%. You could use whole milk if you prefer but I do not recommend fat-free milk for baking.
• Butter
• Sugar
• Brown Sugar
• Powdered Sugar
• Vanilla Extract
• Cinnamon
• Kosher Salt

Make the Dough in the Bread Maker

Place the bread machine pan on a food scale. This is the most accurate way to measure the sourdough starter discard.

Weigh the sourdough starter and then add the remaining liquid ingredients on top.

Then press the TARE button to zero-out your scale. Weigh the flour directly on top of the wet ingredients.

Add the sugar, salt, and yeast.

Place the pan in the bread maker and select the DOUGH program. Press START.

Watch as the dough comes together. It will be a little shaggy but it should not be overly sticky. If it is sticking to the walls of the pan, you may need to add a tablespoon or two of flour. Just add it slowly and stop as soon as the dough stops sticking.

The program takes about 90 minutes to finish the dough.

Prep the Cinnamon Filling

In a small bowl, mix together the brown sugar, melted butter, and cinnamon.

Shape the Rolls

Transfer the dough to a lightly floured work surface. Roll it out into a rectangle shape, about 12 x 15 inches in size.

Spread the cinnamon filling evenly over the top.

Roll the dough into a log from wide edge to wide edge.

Use a pastry cutter to cut the log into thirds.

Cut each third in half.

Then cut each half in half again to form 12 equal pieces of dough.

Second Rise

Grease a 9×13-inch baking dish with softened butter and arrange the cinnamon rolls cut side up in 4 rows of 3.

Cover the dish with plastic wrap and let the dough rise for another 20 minutes or until the rolls have puffed up and are starting to touch each other.

Baking Instructions

Preheat the oven to 350°F.

Remove the plastic wrap and bake the rolls for 15 minutes. They will be nice and puffy and golden brown on top.

Make Ahead Tips

If you’d like to prepare the rolls in advance, I recommend assembling them and covering with plastic wrap but then placing them in the fridge before they’ve started their second rise.

They can sit in the fridge overnight and then be baked fresh in the morning. This is a perfect way to have fresh-baked pastries for a special party or holiday.

You could also freeze them at this stage. Let them thaw in the fridge overnight and then bake in the morning.

To bake them in the morning, let them rest on the countertop and come to room temperature and rise before placing in the oven.

Serving Suggestions

These sourdough cinnamon rolls have been our Christmas morning breakfast for a couple years now. They are just that delicious.

I serve them with steaming mugs of hot cocoa, some fresh fruit, and if I have the energy, a batch of breakfast sausages.

Honestly? There delicious all by themselves with a cup of tea or mug of coffee at just about any time of day.

45 Best Brunch Breads for Your Buffet

50+ Easter Brunch Ideas for Celebrating at Home

30 Christmas Brunch Recipes

35 Best Mother’s Day Brunch Recipes

More Sourdough Recipes

Looking for more ways to use your sourdough starter in delicious homebaked treats? Here are a few of my favorites:

Bread Machine Sourdough White Bread

How to Make Sourdough in a Bread Machine

Sourdough Discard Blueberry Muffins

Sourdough Discard Brownies

If I could only keep one pot in my kitchen, it would be a battle between my largest stock pot and my Dutch oven. While the stock pot helps with soups and pasta, both essential dinners in our house, the Dutch oven takes the lead on perfectly browned roasts and tender, shredded meats that can be used in countless dinners.

Over the years, I’ve built up a whole collection of recipes that take advantage of the best features a Dutch oven has to offer. If you’re looking to brown meat, simmer soups for hours, or take a dish from stovetop to oven without transferring the pan, this is the tool you need.

Below you’ll find my favorite recipes organized by category along with my take on which Dutch oven size you’ll find the most useful in your kitchen.

When to Choose a Dutch Oven

Dutch ovens are the superior cooking vessel when you want to:

1. Brown meats before gently simmering them
2. Caramelize vegetables before building a soup
3. Tenderize meats for slow cooked sauces and pulled meats
4. Cook crockpot recipes in your oven

This is my go-to pot for cooking all kinds of soups, stews, roasts, and pulled meat sandwich or taco fillings.

The heavy-bottomed pot does an excellent job of browning and provides even heating for the dish as you cook. The tight-fitting lid traps in steam keeping your roasts tender and juicy.

Many of my crockpot recipes convert wonderfully for cooking in a Dutch oven. As a rule of thumb, you can take almost any ‘low and slow’ crockpot recipe and use a dutch oven in a 300°F oven for a similar time. Start checking for doneness around the halfway mark just to be safe.

Dutch Oven Chicken and Dumplings

This Dutch oven chicken and dumplings is my go-to comfort food. The tight-fitting lid is the secret to steaming perfectly fluffy dumplings on top of that rich, savory chicken soup underneath.

Dutch Oven Chicken and Dumplings

Warm and cozy chicken and dumplings comes together in 25 minutes with a few easy prep tips. This delicious chicken soup has savory fluffy dumplings that cook perfectly right on your stovetop thanks to the design of a Dutch oven.

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Matzo Ball Soup

Similar to the dumplings above, this quick matzo ball soup starts in a Dutch oven and you drop the matzo balls right into the hot broth to cook. Comfort food in a bowl!

Quick & Easy Matzo Ball Soup

This quick matzo ball soup is easy enough for a busy weeknight. Use a rotisserie chicken and get the soup simmering while the from-scratch matzo balls chill in the fridge. A wholesome dinner will be ready fast!

4.98 from 45 votes

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Stovetop Beef Stew

This easy stovetop beef stew was one of the first recipes I ever cooked in a Dutch oven and totally sold me on always having one in my kitchen. The inexpensive cut of beef simmers down to the most delicate and tender chunks ever.

Easy Weeknight Beef Stew

This easy beef stew only takes a few minutes of hands-on time to cook and can easily be frozen for busy weeknights.

5 from 6 votes

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Tomato Bisque

This rich and creamy tomato bisque soup actually starts with softening vegetables on that heavy-bottomed pot. If you have an immersion blender, you can puree the soup right in your Dutch oven.

Tomato Bisque Soup

Creamy tomato bisque soup is filled with softened vegetables for extra flavor and pureed for an elegant but easy soup to serve as a dinner entree for 8 or appetizer for 16.

5 from 1 vote

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Chicken Pot Pie Soup

Inspired by Ina Garten’s chicken pot pie soup, my version features budget-friendly ingredients and a few handy shortcuts but keeps all the rich flavor. Serve it with fresh bread or make some puff pastry croutons for floating on top.

Chicken Pot Pie Soup

This budget-friendly version of Ina Garten's chicken pot pie soup recipe is easier to make and more affordable for real world families but still has all the amazing homemade flavor from the original.

4.34 from 3 votes

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Italian Wedding Soup

You can brown the homemade meatballs for my Italian wedding soup right in the Dutch oven and then build the soup from there. The drippings add so much flavor to the broth.

Italian Wedding Soup

Easy Instant Pot Italian wedding soup can also be made on the stovetop for a quick weeknight dinner using frozen meatballs for a fast shortcut.

5 from 1 vote

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Ground Beef Chili Bowls

This thick and hearty ground beef chili browns perfectly in a Dutch oven. Serve it as a chili bowl or use it as a topping for hot dogs or a pan of frozen fries to make quick chili fries.

Ground Beef Chili Bowls

This super-thick ground beef chili bowl recipe is delicious served with Frito chips for dunking but also makes an excellent chili dog topping or baked potato filling.

5 from 4 votes

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Roasted Pork in Applesauce

I have an oblong shaped Dutch oven for making these tender roasted pork tenderloins in applesauce but you could easily do it in the larger 7.25 qt sized oven too.

Roasted Pork in Applesauce

This sweet and savory pork tenderloin is browned on the stove top but finished in the oven. It is wonderful served with mashed potatoes or your favorite fall side dishes.

4.58 from 7 votes

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Crockpot Roasts You Can Cook in a Dutch Oven

For busy holiday meals I tend to rely on my slowcooker on the counter so I can fit lots of side dishes into my oven. But if you want to make a spiral ham or boneless turkey breast for a special family dinner during the rest of the year, a Dutch oven is an excellent choice.

• Spiral Ham with Brown Sugar Glaze
• Boneless Turkey Breast

Dutch Oven Pulled and Shredded Meat Recipes

Pulled pork and shredded chicken don’t need a Crockpot to turn out fall-apart tender.

Give a Dutch oven a few hours at a low oven temperature and it will work just as well.

BUT it has the added benefit of giving you perfectly browned and crispy edges which improves the flavor and texture of the final recipe so much.

Mojo Cuban Pork

When you want to spice up your Taco Tuesday offerings, this mojo Cuban pork is the zesty filling you need. Tenderized with citrus, it pairs really well with rice bowls or salads but I love to use it in Cuban pulled pork sandwiches.

Mojo Cuban Pork

Mojo Cuban pork has a tangy citrus-based sauce that tastes amazing wrapped in a taco, over a salad, or on top of a spicy rice bowl. Make a batch and freeze half for an easy dinner another night.

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Mexican Pulled Pork Carnitas

My family and I fight over the crispy edges on these utterly addictive Mexican pulled pork carnitas. Layer tender chunks in a tortilla or top a rice bowl.

Mexican Pulled Pork Carnitas

Slow roast this tender Mexican pulled pork carnitas recipe and then shred the meat for the most delicious street tacos you've ever had. This large roast makes a generous amount of meat that you can serve for a party or freeze in smaller portions for easy family dinners.

5 from 4 votes

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Pulled Pork

For classic BBQ plates or sandwiches, my easy pulled pork recipe is the perfect base for your favorite barbecue sauce.

Pulled Pork

This is the best pulled pork recipe for the oven or slow cooker. Seasoned with a delicious pulled pork rub before it is cooked, enjoy it with or without BBQ sauce drizzled over the top.

5 from 2 votes

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Apricot Chicken

Tender and juicy apricot chicken slow cooks in the oven and so delicious when spooned over an herb butter rice. The recipe includes instructions for both baking in the oven and the Instant Pot if you need it done faster.

Apricot Chicken

This sweet and savory apricot chicken is fall-apart tender and a very easy weeknight dinner. Serve it over herb butter rice with the apricot sauce drizzled over the top.

5 from 5 votes

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Crockpot Shredded Meats You Can Cook in a Dutch Oven

I have several easy slowcooker recipes that can easily be adapted for cooking in your Dutch oven:

• BBQ Chicken Thighs
• BBQ Peach Chicken
• Bourbon Chicken
• Shredded Beef
• Mississippi Pot Roast with Potatoes

New Orleans Roast Beef Po’Boy

I love to cook this New Orleans roast beef po’boy for Mardi Gras, it’s an easy weeknight dinner that makes plenty of leftovers you can freeze for later.

New Orleans Roast Beef Po’Boy

Seasoned and slow cooked for hours, this tender roast beef falls apart with a simple poke of a fork. Layer it into sandwich rolls with horseradish cream sauce, provolone cheese, lettuce, tomato, and pickles for a classic roast beef po'boy.

5 from 2 votes

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Crockpot Sandwiches You Can Cook in a Dutch Oven

So many of my slowcooker sandwich recipes can be modified to cook in a Dutch oven. You’ll still get tender, shreddable meat from the oven with that tight-fitting lid.

• Hot Honey Chicken Sandwiches
• Italian Beef Sandwiches
• Hawaiian Chicken Sandwiches
• Italian Chicken Sandwiches

Tomato Pastina

My kids’ favorite comfort food is this delicate tomato pastina with tiny star-shaped noodles. I soften the veggies and build the tomato broth in the Dutch oven before cooking the pasta right in the sauce.

Tomato Pastina

This cozy tomato pastina soup is a classic Italian comfort food made with tiny pasta, rich broth, and simple ingredients. A quick and easy recipe perfect for chilly nights!

5 from 1 vote

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Tuscan Chicken Pasta

You can cook this creamy Tuscan chicken pasta sauce in your Dutch oven instead of a crockpot. The best part is you’ll have plenty of space for adding the pasta and tossing to coat right in your Dutch oven.

Tuscan Chicken Pasta

This creamy Tuscan chicken pasta with sundried tomatoes and baby spinach tossed together with tender farfalle or penne is an easy dinner for a busy night.

4.75 from 8 votes

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If there’s one pan doing the most work in my kitchen, it’s my stack of 8 sheet pans. I use them for practically everything most nights of the week.

They help me get dinner on the table with minimal cleanup, make big batches of meal prep basics, and even help me make breakfast for a crowd instead of being a short order cook at the griddle.

But “sheet pan recipes” can mean a lot of different things, so I’ve sorted mine below by exactly what you’re looking for:

1. True One-Pan Dinners: Everything cooks together on one pan.
2. Single-Star Entrees: Delicious entrees baked on a sheet pan, just add your favorite sides.
3. Big-Batch Basics: Meal prep essentials you’ll use in countless recipes.
4. Side Dishes, Breakfasts, Desserts: Everything else you need to feed your loved ones.

Jump to whichever section matches what you need tonight.

Complete Sheet Pan Dinners

These are the true “dump it all on a pan and roast it” meals you’re looking for. You’ll find protein and vegetables cooked together on one pan, so dinner is done when the timer goes off. It’s one of my favorite ways to cook on busy weeknights.

That said, when you cook everything together all on the same pan, you will likely run into vegetables and proteins that cook better at different times and temps.

So if you’ve got a little extra time, you’ll get better results roasting components separately (like the big-batch meal prep recipes further down) and combining them at serving time. This method also helps prevent juicy vegetables from pooling and steaming on an overcrowded pan vs. roasting and getting crispy edges where they’ve got a little more breathing room.

Both approaches are here for you so you can pick the recipe based on how much time you’ve got tonight.

Sheet Pan Chicken and Veggies

This sheet pan chicken and veggies recipe is the one I turn to when I want zero decisions on a weeknight. Everything goes on a pair of sheet pans and comes out as a full meal, no extra sides required.

Sheet Pan Chicken and Veggies

This easy prep one pan chicken and veggies recipe is perfect for the busiest weeknights. Kids will gobble up the breaded chicken with buttery potatoes and green beans.

5 from 1 vote

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Seasoned Chicken and Vegetables

You can choose a variety of simple seasoning blends to make seasoned chicken and vegetables endlessly repeatable without ever getting boring. Swap in whatever vegetables are in your fridge and it works every time.

Seasoned Chicken and Vegetables

This easy Creole chicken and vegetables can be cooked in the air fryer or roasted in the oven. It's a great prep-ahead dinner you can let marinate in the fridge for several hours and just bake at dinner time. Use it for the base of a freezer-friendly meal prep menu, too.

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Jerk Pork and Pineapple Sheet Pan

Sweet and spicy in one pan, jerk pork and pineapple sheet pan is what I make when weeknight cooking needs to feel a little more exciting without any extra effort. Leftovers taste amazing diced and used instead of chicken in my jerk chicken quesadillas.

Jerk Pork and Pineapple Sheet Pan

Savory jerk pork and delicious sweet roasted pineapple cook together all in one easy sheet pan dinner. Serve the chunks of juicy pork over rice, wrap them in a taco, or use as a delicious salad topper with cilantro lime ranch dressing.

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Sheet Pan Chicken Diavolo

I reach for sheet pan chicken diavolo when I want bold, spicy flavor without a long ingredient list. The vegetables roast right alongside the chicken, sauce and all but I like to add a few more lemon wedges when I serve it.

Chicken Diavolo

Chicken diavolo is a spicy chicken recipe that could be enjoyed as a low-carb meal all by itself or you could serve it over an olive oil pasta, alongside your favorite rice, or with roasted potatoes. It makes an excellent salad topping when paired with a simple vinaigrette.

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Sheet Pan Hawaiian Chicken

Sweet, tangy, and kid-approved, sheet pan Hawaiian chicken makes an excellent light dinner on its own but is especially tasty spooned over servings of jasmine rice if you want a more satisfying meal.

Sheet Pan Hawaiian Chicken

Roast sheet pans filled with bell peppers, onions, and zucchini alongside a pan of chicken and pineapple tossed in a sweet chili sauce for a speedy dinner to spoon over bowls of jasmine rice.

5 from 1 vote

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Sheet Pan Shrimp and Veggies

If you want to add more seafood to your meal plan, this easy sheet pan shrimp and veggies cooks so quickly and makes a larger batch than a stir fry.

Sheet Pan Shrimp and Vegetables

This easy entree salad is perfect for a healthy lunch or light dinner. Lemon garlic shrimp is served with roasted veggies over crisp lettuce and drizzled with an olive oil & butter sauce.

5 from 1 vote

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Sheet Pan Entrées

The larger surface of a sheet pan is perfect for cooking several servings of your entree all at once. I often choose this method over a skillet so I can avoid cooking in batches on that smaller surface area.

These recipes let the sheet pan do the work on your main dish, while you round out the plate with a simple side. I’ve linked a few of my favorite roasted vegetable sides below each one, but feel free to swap in whatever your family loves.

Baked Chicken Tacos

Crisping up while you get the bowls of toppings ready, baked chicken tacos are my favorite alternative to classic ground beef tacos. I often serve them with Mexican corn rice or even a bag of steamed frozen corn to round out the plate.

Baked Chicken Tacos

10-minute crispy baked chicken tacos use seasoned rotisserie chicken meat for a quick and easy weeknight dinner. Pile up the fresh taco toppings and serve with your favorite Mexican rice or taco side dishes.

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Baked Chicken Parmesan

This baked chicken parmesan recipe is crispy, cheesy, and baked instead of fried, a family favorite that just needs a side of pasta and a chilled Caesar salad alongside it.

Baked Chicken Parmesan

Baked chicken parmesan is a comfort food classic made easy in the oven. Coated in savory bread crumbs, the chicken bakes up moist and juicy with delicious tomato sauce and melted cheese on top.

4.73 from 18 votes

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Baked Crab Melts

Turning crab into a real dinner is easy with baked crab melts. Pair them with a simple green salad or roasted asparagus for a complete meal.

BONUS: This is also one of my favorite party appetizers. They can be cut into quarters for a more bite-sized snack.

Easy Crab Melts

This rich and delicious crab melt recipe makes a perfect party appetizer or simple dinner entree. Sweet lump crab meat is mixed together with savory cheeses and melted on fresh ciabatta bread.

4.89 from 9 votes

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Baked Gyro Meatballs

I love how quickly baked gyro meatballs come together on one pan. They pair beautifully with pita, rice, fresh tomatoes, and tzatziki sauce for a Mediterranean-inspired dinner.

Gyro Meatballs

Ground turkey gyro meatballs are an oven-baked twist on your favorite Greek takeout and ready in about 30 minutes. Seasoned with warm spices and creamy feta, these freezer-friendly meatballs are juicy and flavorful. Wrap them in a pita with tzatziki or serve them on a Greek salad or rice bowl.

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Ham Pot Pie with Flaky Crust

Cozy and comforting, ham pot pie with flaky crust bakes right on a sheet pan for easy cleanup. A simple green salad is really all it needs alongside it.

Ham Pot Pie with Buttery Crust

This easy ham and veggie slab pie is the perfect make ahead recipe for a special dinner with your family. Break the prep work down into simple steps and have an amazing pot pie to toss in the oven at the last minute.

5 from 2 votes

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Macadamia Crusted Halibut

The sheet pan is the secret weapon you need to make my crispy macadamia crusted halibut. I prep it on one pan in the morning and then transfer it to a room temperature sheet pan just before baking so the bottoms stay perfectly crispy while roasting. Serve it with my easy lemon cream sauce, a serving of wild rice pilaf, and roasted asparagus on the side.

Easy Macadamia Crusted Halibut with Quick Lemon Butter Cream Sauce

Macadamia crusted halibut is one of the best easy halibut recipes for a special occasion. Prep it earlier in the day and this oven-baked halibut will be ready to go in just minutes at dinner time leaving you with almost no cleanup. Serve it with a drizzle of rich lemon-butter cream sauce for a quick but decadent treat.

4.46 from 163 votes

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Irish Beef Pot Pie

I turned my reader-favorite Irish beef hand pies recipe into an easier-to-bake Irish beef pot pie that is hearty and filling on its own. This is our go-to St. Patrick’s Day dinner because I can prep it on the sheet pan early and bake it later.

Irish Beef Pot Pie

This easy variation of our most popular Irish Beef Hand Pies recipe is baked as a pot pie in a slab pie pan for easy serving for St. Patrick's Day dinner. Filled with savory meat and tender cabbage and potatoes, this delicious dinner can be made ahead and frozen for the holiday meal.

5 from 3 votes

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Roasted Sausage and Peppers Pasta

The sausage and peppers in this roasted sausage and peppers pasta roast together on the sheet pan, then get tossed with pasta to finish the dish. It’s a hands-free way to get roasted flavor into dinner with one less thing to worry about on the stovetop.

Sausage and Peppers Pasta

This easy pasta recipe uses prepared chicken sausages and fresh bell peppers in a delicate garlic butter sauce. Fresh peppery arugula and parmesan cheese finish the dish. This elegant recipe is simple enough to make in a vacation rental kitchen in a skillet on the stovetop or on a sheet pan in the oven!

5 from 3 votes

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Trays of Sliders

When it’s party time, feeding a crowd gets easy with trays of sliders, baked right on the pan so you’re not standing at the stovetop assembling one tiny cocktail sandwich at a time. I love my ham and cheese sliders but if you’re looking for even more options, don’t miss my 10 easy chicken slider recipes.

Gooey Ham and Cheese Sliders

These totally easy, utterly delicious, Hawaiian roll ham and cheese sliders are perfect for making for your next party. Make a big pan in minutes and watch them disappear.

4.70 from 10 votes

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Sheet Pan Meal Prep Basics

This is where I lean on my sheet pan the hardest: roasting a big batch of one protein at once so I’ve got ready-to-go meals for the rest of the week, or a head start on dinner stashed in the fridge or freezer. If you’re new to meal prep, these are a great place to start.

Big Batch Baked Chicken Breasts

Big batch baked chicken breasts is where my sheet pan earns its keep for meal prep. Roast a full batch at once and you’ve got protein ready for salads, wraps, and quick dinners all week.

Easy Baked Chicken Breasts

This super easy baked chicken breasts recipe can be combined in nearly unlimited ways for delicious chicken dinners using your favorite spice blends in your pantry right now! Mix and match any of the flavors listed below and use your baked chicken to toss into pasta, salads, sandwich wraps, or make rice bowls.

5 from 2 votes

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Big Batch Baked Chicken Legs

Cooking for kids? These easy baked chicken legs are a perfect pick. I roast big pans of these for my daughter’s birthday every year, she loves them that much.

Baked Chicken Legs

Crispy baked chicken legs with seasoned salt and garlic—juicy, flavorful, and easy to make in either the oven or air fryer. A perfect weeknight dinner with just a few ingredients!

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Roasted Pork Tenderloin

When pork tenderloin goes on sale at the grocery store, I stock up and make several loins of my roasted pork tenderloin for slicing and freezing for easy meals later.

Roasted Pork Tenderloin

Learn how to cook Smithfield pork tenderloins in 3 easy ways for a fast prep family dinner. Mix and match the suggested seasonings to pair with your favorite side dishes for a custom family meal you can change up time and time again.

4.75 from 4 votes

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Oven Baked Salmon

I love roasting oven baked salmon in bulk on a sheet pan since it makes portioning out quick dinners so much easier for a few days. Flaked chilled salmon is delicious over salads or you can reheat it and serve with rice.

Oven Baked Salmon

This simple oven baked salmon is perfect for beginner cooks or for a busy weeknight. Just 3 ingredients and 15 minutes to a delicious and healthy dinner.

5 from 5 votes

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Sheet Pan Side Dishes

Here is a handful of my favorite roasted sides that pair well with almost any of the entrées above.

I roast vegetables on a sheet pan more than any other way I cook, so if you don’t see your favorite here, check my full index of vegetable recipes for even more options like zucchini, cherry tomatoes, carrots, broccoli, and green beans.

Big Batch Roasted Potatoes

Big batch roasted potatoes are a reliable, crowd-pleasing side that roasts alongside almost any entrée above, and they’re easy to double for meal prep. This is the most popular potato recipe at our family table.

Oven Roasted Mini Potatoes and Onions

These crispy roasted mini potatoes with onions, mustard, and simple seasonings are an easy side dish to make any time of year. Pair it with your favorite main dish, they work great with chicken, pork, sausages, and even fish.

5 from 3 votes

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Crispy Roasted Sweet Potatoes

For a slightly sweeter side, crispy roasted sweet potatoes pair especially well with savory cajun chicken thighs or roasted pork tenderloin.

Crispy Roasted Sweet Potatoes

Cube them up and toss them with olive oil for the best crispy roasted sweet potatoes you've ever had! Slightly sweet from the potato itself with a hint of spice from the red pepper flakes, this is the perfect potato side dish for grilled chicken, savory pork, or even grilled fish.

5 from 2 votes

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Roasted Gnocchi

This roasted gnocchi recipe is a fun twist on a starchy side, crispy on the outside, pillowy inside, and ready in about the same time as your entrée. You can turn this into a complete sheet pan dinner by adding sliced sausages right to the pan before baking!

Roasted Gnocchi

This roasted gnocchi with butternut squash and fresh sage has a simple browned butter sauce that pairs perfectly with salty parmesan cheese. 25-minute sheet pan recipe that makes a great side dish or vegetarian main dish for the holiday.

5 from 3 votes

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Ranch Roasted Potatoes

My kids actually ask for ranch roasted potatoes, a fun variation on regular roasted potatoes that is the perfect alternative to baked French fries with a burger or chicken sandwich.

Ranch Roasted Potatoes

You can cook these crispy ranch roasted potatoes in an air fryer or oven and serve them as a side dish for your favorite pork or chicken entree.

5 from 1 vote

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Roasted Peppers and Pineapple

Sweet and savory, roasted peppers and pineapple is an especially good match for the Hawaiian and jerk-spiced dinners above.

Roasted Peppers and Pineapple

This easy pan of roasted peppers with sweet roasted pineapple makes an amazing side dish for any meal.

4.28 from 18 votes

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Roasted Asparagus

For a simple, fast-roasting side that works with nearly everything on this list, roasted asparagus pairs just as well with halibut as it does with ham pot pies. If you want an alternative green veggie, my parmesan roasted zucchini is a budget-friendly alternative that is more readily available throughout the year.

Parmesan Roasted Asparagus

Easy parmesan roasted asparagus takes just 5 minutes of prep and is the perfect green vegetable side dish to add to an elegant chicken or seafood dinner. Roast this easy vegetable in the oven or air fryer.

5 from 1 vote

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Sheet Pan Vegetables

I use roasted broccoli and carrots as my go-to veggie mix for this amazing creamy farfalle primavera but the colorful blend of veggies has become a staple side dish on its own.

Roasted Broccoli and Carrots

This easy roasted vegetables side dish is perfect for serving alongside your favorite Italian pasta dishes or even tossing right into a pasta primavera.

5 from 1 vote

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Sheet Pan Breakfasts

Feeding a crowd for a special holiday breakfast or weekend visit is so much easier with a sheet pan. These recipes help you cook big batches of breakfast food or warm them in the oven for serving all at once.

I love to use an empty sheet pan in a lukewarm oven to keep freshly griddled buttermilk pancakes and malted waffles warm so they can be served family style, too.

Sheet Pan Pancakes from Mix

Sheet pan pancakes from mix let me feed a crowd without standing at the stove flipping one batch at a time. Everyone eats together, hot, all at once. This is an awesome make ahead breakfast for back to school season, too.

Sheet Pan Pancakes from Mix

Easy sheet pan pancakes made from your favorite pancake baking mix bake up golden brown and fluffy in the oven, no flipping required! This is a perfect busy morning meal prep idea or delicious recipe for serving breakfast for a crowd.

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Egg and Ham Slab Pie

This egg and ham slab pie is a full breakfast baked into one dish, perfect for holidays or houseguests when you want something make-ahead and hearty. I always freeze portions of leftover spiral ham after Easter and Christmas so I can make this another time.

Egg and Ham Slab Pie

This light and flaky slab pie is filled with savory ham, swiss cheese, and whipped eggs. Seasoned with a slight spicy kick, it is the perfect holiday brunch recipe.

5 from 1 vote

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Breakfast Burritos

Bake a big batch of breakfast burritos at once, and you’ve got breakfast ready to grab and go all week, or a freezer stash for busy mornings. We reheat them one at a time in the microwave but you can use a sheet pan to warm up the entire batch all at once when feeding a crowd for a special event.

Make-Ahead Breakfast Burritos

This big batch of spicy egg and sausage breakfast burritos are perfect for feeding a crowd or keeping on hand for busy weekday mornings.

4.50 from 132 votes

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Baked Peppered Bacon

Once I tried baking my peppered bacon in the oven, I never looked at my skillet again. I love that there’s no grease splatter and that my stovetop is clear for making other things.

Peppered Bacon

Delicious peppered bacon can easily be turned into candied bacon with brown sugar. Sweet or savory, this is the best bacon for your weekend brunch.

5 from 2 votes

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Monte Cristo Sandwich Pinwheels

Monte Cristo sandwich pinwheels are a fun, shareable twist on a classic sandwich, baked all together for easy serving for brunch.

Monte Cristo Sandwich Pinwheels

These sweet and savory breakfast pinwheels are inspired by the classic Monte Cristo sandwich seen on many restaurant menus. Made into easy nibbles with crescent roll dough, they are perfect for a brunch buffet.

5 from 10 votes

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Cinnamon Toast for a Crowd

For a nostalgic breakfast treat the whole family can enjoy at once, baked cinnamon toast beats making one slice at a time under the broiler. This is such a whimsical surprise to add to a Christmas breakfast for the grown-ups, too!

Baked Cinnamon Toast for a Crowd

This baked cinnamon toast is the easiest way to make a big batch of caramelized toast points to serve family style for a weekend brunch or holiday feast.

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Bisquick Sausage Balls

Bisquick sausage balls are a holiday morning staple that bakes in bulk, making them one of the easiest make-ahead breakfast options on this list. We always serve them with honey mustard dip but they’d be tasty in this sauce for chicken and waffles, too.

Bisquick Sausage Balls

Classic Southern sausage balls make a cozy, down home appetizer to bring to a potluck party or church gathering. Serve them with a sweet and tangy honey mustard dip for dunking.

4.75 from 4 votes

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Sheet Pan Desserts

Sheet pan desserts are perfect for potlucks and parties where you need to feed a crowd all from one dish. Large sheet cakes and slab pies are so easy to slice and serve.

Almond Sheet Cake

This almond sheet cake is a simple cake that feeds a crowd without the fuss of a layered cake, great for potlucks and parties. Top it with fresh seasonal berries or use it as the blank palette for a 4th of July flag cake.

Almond Cake

This old fashioned almond sheet cake has a delicious fluffy almond icing. Serve it with fresh raspberries, strawberries, or blueberries for a quick and easy dessert in under 30 minutes.

5 from 3 votes

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Cherry Slab Pie

I used heart-shaped cookie cutters to make the top of this adorable cherry slab pie. It has all the flavor of a classic pie baked into a shareable sheet pan dessert, perfect when you need to serve a crowd.

Cherry Slab Pie

A simple way to feed a crowd, this delicious cherry slab pie can be baked with frozen cherries or fresh cherries during the peak of the season.

4.50 from 8 votes

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Apple Slab Pie

For a cozy, make-ahead dessert, apple slab pie is so easy to prep and store in the fridge or freezer ahead of your holiday dinner and bake fresh just before serving.

Apple Slab Pie

This freezer-friendly apple slab pie is a delicious fresh apple dessert any time of year. The flaky pie crust and juicy apples are great with a scoop of vanilla ice cream on top!

5 from 9 votes

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More Family Dinner Tips

35 Best Meals to Freeze and Reheat

40 Big Family Dinner Ideas

18 Tasty Crockpot Soup Recipes

8 Kid Friendly Instant Pot Recipes

Summer lunches don’t have to mean standing in the kitchen every afternoon making sandwiches. The kids get so many of those during the school year that I’m sure even they are ready for a little break.

The secret is keeping a few simple ingredients prepped and ready for kids to mix and match easy lunches on their own.

Whether you’re feeding little kids who need a lot more help, hungry tweens who want to graze every few hours, or teenagers who could maybe cook something easy all by themselves, these easy summer lunch ideas help everyone stay fed without creating more work for you.

Summer Lunch Quick Tips

1. Prep your fresh fruit and veggies once a week and keep them stored in individual containers for easy grabbing.
2. Keep sandwich fillings at eye level in the fridge.
3. Create a “Lunch Zone” that kids have full permission to grab what they want even without asking.
4. Prepare frozen smoothie bags, burritos, and sandwich fillings ahead of time.
5. Always have one protein option that is easy to grab.

Lunches that Kids Can Make Themselves

As the author of The Totally Awesome Ultimate Kids’ Cookbook, I believe that kids of all ages are able to make food for themselves. Some just need a little help with the set up and a tour of your kitchen to get started.

Here’s a breakdown of what age I believe kids are capable of cooking what:

Ages 5 – 7 (With Help)

• Snack Plates from prepared ingredients
• Finger Sandwiches from prepared ingredients
• Reheating prepared entrees in the microwave

Ages 8 – 12

• Wraps
• Quesadillas
• Flatbread Pizzas
• Air Fryer Snacks
• Reheating just about anything from the list below

Teens

• Absolutely everything on this list a teen should be able to assemble or reheat
• Most of this list they’d also be capable of making from scratch! Teens are your most capable helpers. They may even drive to the store to get the groceries if you’re extra lucky.

Easy Sandwiches

If it’s lunch, I’m automatically thinking of a sandwich. You could pile up your favorite deli meats and fillings on one of my favorite homemade breads for sandwiches or try one of these new combos:

BLTs: Make a batch of my peppered bacon, slice up some tomato, and have plenty of bread on hand for make-your-own classic BLT sandwiches.

Pesto Chicken: Creamy chicken pesto sandwiches start with a rotisserie chicken and a jar of prepared pesto. You can stir these together so quickly or prep the filling in advance for the kids to fill and heat their own sandwiches on their own.

Turkey Apple Cheddar: I like to griddle my turkey apple cheddar sandwiches on rye but they’d be good cold, too.

Baked Chicken Roll Ups: Use refrigerated crescent dough to make these warm cheesy chicken roll ups to serve with veggies or fruit.

Finger Sandwiches: Many of my best sandwich ideas are shared in this list of 30 finger sandwiches for tea parties. You could easily turn any one of them into a full-sized sandwich but little kids LOVE finger-shaped sandwiches for tiny bites. My daughter is especially obsessed with cucumber sandwiches in the summer.

Caprese Sandwiches: My youngest is obsessed with turning my caprese salad into a sandwich. I just make sure to have these on hand:

• ciabatta rolls from Costco
• pre-cut mozzarella from Costco
• sliced tomato in the fridge
• balsamic glaze from Trader Joe’s

Cold Pasta Salads

A prepared pasta salad is easy to keep in one large container in the fridge. Everyone can just scoop out a portion for lunch when needed.

Classic Pasta Salad: My mom’s chicken salad pasta salad is a creamy classic.

Italian Pasta Salad: My youngest begs for this chilled zesty Italian pasta salad, especially on really hot summer days. The marinated tomatoes make it so refreshing.

Mexican Street Corn: I made this Mexican street corn pasta salad for a potluck party once and my daughter begged me to make another batch just so she could enjoy it for lunches for a week.

Fill Your Own Wrap

Keep a few key ingredients prepped and ready in the fridge and the kids can mix and match their own inside a pita or tortilla.

Chicken Gyros: You can keep the prepared chicken, vegetables, and tzatziki sauce separate for the kids to make their own chicken gyros wrap in a pita.

Chicken Caesar Wraps: Keep a container of cubed chicken, romaine lettuce, and my easy Caesar dressing in a mason jar for the kids to roll up a wrap in a tortilla.

Air Fryer Snacks

One of the best small kitchen appliances when you’ve got kids in the house, teach them how to use an air fryer and a whole world of hot, fresh food is waiting for them!

Chicken Nuggets: Keep a few fun dips for dunking and teach the kids how to bake frozen chicken nuggets in the air fryer for a quick lunch or snack. My kids love this copycat Chick-Fil-A sauce and honey mustard dip but I love this spicier Raising Cane sauce.

Turkey Taquitos: Skip the overly processed frozen ones and make a homemade batch of my turkey taquitos for the kids to reheat as needed in the air fryer.

Quesadillas

Plain cheesy quesadillas were one of the first things I taught my girls how to cook on their own. You can find the recipe for it in my cookbook for kids, The Totally Awesome Ultimate Kids’ Cookbook.

Chicken Quesadillas: It’s one more step away to make my easy jerk chicken quesadillas once you’ve nailed the habit!

Flatbread Pizzas

Stock up the kitchen with prepared flatbreads, individual pizza crusts, or packages of naan breads and the kids could top them with their favorite toppings for quick and easy flatbread pizzas.

Bruschetta Pizza: Prepare a container of my bruschetta topping and this easy bruschetta pizza is minutes away.

Sweet Corn Flatbread Pizza: I used some leftover bacon and fresh corn from the fridge to make these sweet corn pizzas one day and they were so good I know prepare those ingredients on purpose!

Crescent Roll Veggie Pizza: I can get my kids to eat so many raw veggies if I bake a batch of this crescent roll veggie pizza to use as lunchtime snacks during the week.

Protein Smoothie & Granola Bar

For a refreshingly cold lunch, prepare some freezer smoothie bags to make these easy protein smoothies for the kids.

1. Grape Smoothies
2. Orange Creamsicle Smoothies
3. Cherry Almond Smoothies

Pair a smoothie with a peanut butter granola bar and they’ll be ready to hop back into the pool in no time flat.

Frozen Breakfast Items

If you’ve got sleepyhead teens like I do, you’ll know that they don’t mind eating breakfast at noon. Especially when they slept until 11:30am. Ha!

But even when my girls were small, they loved a tasty breakfast item any time of day.

Breakfast Burritos: I keep these individually wrapped breakfast burritos in my freezer for easy grabbing and heating.

Frozen Breakfast Sandwiches: Once you make a pan of my baked egg patties, these frozen breakfast sandwiches come together quickly. I keep them a little lighter by using turkey breakfast sausage.

DIY Frozen Entrees

If you’re looking for an easy summer lunch that does double duty and works for feeding the kids but is easy enough for you to grab and take to work, too, you might want to prepare some easy freezer meals in lunch-sized portions.

The kids can reheat these right in the microwave and they take just a few minutes to prepare.

Rotisserie Chicken Rice Bowls: Shred a rotisserie chicken, make a batch of jasmine rice, and you’re ready to assemble these rotisserie chicken teriyaki rice bowls.

Seasoned Chicken and Vegetables: Bake a sheet pan of this easy seasoned chicken and vegetables recipe. Portion it out into meal prep containers for the week for the whole family.

More Recipes for Kids

Looking for more ways to keep your hungry kids fed this summer? Here are a few of my favorite recipes for kids:

30 Easy Breakfast Ideas for Kids

30 Easy Recipes for Kids to Make for Dinner

20 Easy Dessert Recipes for Kids to Bake

30 School Lunch Ideas for Kids

It’s been a family tradition to make homemade freezer jam every summer using the season’s freshest fruits.

I love to take my girls to our local farmer’s market or pick-your-own farms to get the ripest fruits.

With just a few minutes in the kitchen, we get to enjoy the freshest tasting jams all year long. I just pull a jar from the freezer whenever we’re in the mood for a new flavor.

All you need is fresh fruit, sugar, and pectin. I’ve got the short list of tools, you bring the handiwork and a little time.

Whether you’re looking for a classic strawberry jam or want to true something a little more unique like peach vanilla bean, you’ll find my favorite recipes collected here.

What is Freezer Jam?

Freezer jam is a homemade jelly made from fresh fruit, sugar, and pectin that is not cooked and does not require traditional canning methods.

You stir the fruit, sugar, and pectin together, fill your storage containers, and then let the jam set at room temperature.

The jam then gets stored in the freezer for up to one year. Simply thaw a portion at a time.

Since you’re storing it in the freezer, there’s no need to worry about the traditional preserving methods that help if you wanted it to be shelf-stable.

You can fill any freezer-safe container you have with the jam, absolutely NO special canning skills required.

How to Use Freezer Jam

If you’ve never had freezer jam before, it is much thinner and saucier than normal store-bought jelly or jam which has a more gelatinous texture.

That signature runny-ness is precisely why my family loves freezer jam so much. Freezer jam practically melts on top of hot toast or pancakes.

We use it as a syrup, a sauce, or a filling for easy fruit-flavored desserts. 

Tools You Need

To make a batch of homemade freezer jam, you’ll need a very short list of kitchen tools:

1. Potato Masher: For crushing your fruit.
2. Saucepan and Whisk: For preparing the pectin.
3. Heat-proof Mixing Bowl: For stirring the jam together.
4. Storage Jars: I highly recommend these jelly jars. Even though they are made for traditional canning methods, they work perfectly for freezer jam and hold up really well in the freezer.
5. Pectin: I always use this original formulation of pectin with my recipes.

Storage and Shelf Life

If you’re wondering how long freezer jam lasts, you can safely keep it stored:

• Freezer: Up to 1 year
• Refrigerator: 2 – 3 weeks once thawed

The jam is best stored in small, usable quantities so nothing goes to waste.

Best Fruits for Making Freezer Jam

Not all fruits are made for making jams and jellies. Some just don’t let the pectin do its job right.

You’re safest with these options:

• Strawberries
• Blackberries
• Blueberries
• Raspberries
• Cherries
• Peaches

I’ve got recipes for most of these options, let’s take a look:

Strawberry Freezer Jam

This easy no-cook strawberry freezer jam was the first flavor I ever made and is a classic I turn to every summer. You’ll always find a jar in our freezer.

Strawberry Freezer Jam

This easy strawberry freezer jam is perfect for beginners or kids to make during peak strawberry season.

5 from 1 vote

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Blackberry Freezer Jam

Since berries do so well in jam, my next attempt was this amazing blackberry freezer jam with a hint of lime. It is so good on a buttermilk drop biscuit! I also love to use it to make a blackberry version of these lemon raspberry rolls.

Blackberry Freezer Jam

This sweet and zesty no cook blackberry freezer jam is the perfect way to preserve your favorite fresh berries this summer without any corn syrup. 

4.70 from 13 votes

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Cherry Freezer Jam

Every year I have several pounds of fresh cherries to process from my husband’s uncle’s orchard. This cherry freezer jam was a huge hit and I love to spread it on a flaky chocolate chip scone.

Cherry Freezer Jam

Easy roasted cherries develop an even sweeter taste and are made into a delicious cherry freezer jam in just minutes. A dash of almond extract makes this cherry jam taste even better than pie filling!

4.75 from 4 votes

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Peach Freezer Jam

I was so excited when we moved to the South to get my hands on some South Carolina fresh peaches to make this amazing peach vanilla bean freezer jam. It was one of the first things I made after our move and I still love to keep it in my freezer all these years later.

Peach Vanilla Bean Freezer Jam

Peach freezer jam is an easy way to preserve the most delicious fruit of summer. Mixed with vanilla beans, this simple fruit jam is delicious on biscuits or toast.

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Blueberry Freezer Jam

Just like all my other recipes, this blueberry preserves recipe is actually a freezer jam, too. I made it as an option for making my blueberry vinaigrette completely from scratch if you can’t find blueberry jam at the store but it works perfectly as a breakfast spread, too.

Blueberry Preserves

You can make sweet blueberry preserves in just 15 minutes for spreading over buttery toast or pancakes. This is the easiest way to capture fresh blueberry flavor for enjoying all year round–no canning required.

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What to Serve with Freezer Jam

The naturally thinner texture of freezer jam pairs so perfectly with a long list of baked goods but here are some of my favorite ways to use it:

Spread on Toast: A classic for a reason. Make my English muffin bread or this bread machine white bread for the best toast ever!

Pancake Syrup: Drizzle some jam over a stack of buttermilk pancakes or malted waffles instead of maple syrup.

Ice Cream Topping: Spoon some jam over a scoop of vanilla ice cream for a simple summer dessert.

Tea and Scones: Enjoy an afternoon pot of tea and plate of scones with fresh jam.

Biscuit Spread: Add small cups of whipped butter and jam to a buttermilk biscuit plate.

Homemade Buttermilk Pancakes

Chocolate Chip Scones

Easy Buttermilk Drop Biscuits {4 Flavor Variations}

English Muffin Bread

Your First Jam

Ready to get “jamming”? If you’re feeling overwhelmed about which jam to make first, here’s a little help from my kitchen to yours:

1. Are you a first time jam maker? Start with my easy strawberry jam.
2. Want a jam to pair with your biscuits? Make my blackberry jam.
3. Need a homemade gift for the holidays? Prep some cherry jam now and freeze it for December.
4. Want to bottle summer in a jar? Grab some peaches for vanilla peach jam.
5. Want a jam to spoon over pancakes? Start with my blueberry preserves!

Whether you’re cooking for just 1 or 2 people or need to feed a crowd, few recipes are as versatile as oven baked chicken breasts.

You can scale the recipe up or down depending on how many people you’re feeding, switch up the seasoning blend to match your dinner plans, or bake extra chicken on purpose for easy meals later in the week.

I use this easy recipe all the time for salads, pasta dishes, casseroles, wraps, and quick meal prep lunches.

This classic recipe is one that every home cook needs to have. Once you master this simple method, you’ll find yourself using it over and over again.

Ingredient Notes

This is such a budget-friendly recipe because your shopping list is super short:

• Boneless, Skinless Chicken Breasts: When I’m feeding our family of 4, I buy 2 chicken breast halves and plan 1/2 breast per person. This is a modest amount of meat for a serving so if you’ve got a bigger appetite you may want to plan for a whole breast half per person. I’ll increase the amount if I’m planning for leftovers or meal prepping.
• Seasonings: There are wide variety of dried seasonings you can use for chicken. I’ll share my go-to favorites below.
• Olive Oil: (Optional) This helps the seasoning stick and creates crispy edges.

Seasoning Suggestions

We cook baked chicken breasts so often that I keep several seasoning blends in my pantry to help mix things up in our dinner rotation.

I try to pair the seasoning blend with the rest of the menu I’m planning for dinner.

These are the ones I grab over and over again for baking chicken:

1. Lemon Pepper: This is such a versatile chicken seasoning and the one I pick more often than not. You can buy a sprinkle jar of McCormick lemon pepper seasoning or Kinder’s lemon pepper seasoning (my new favorite). It goes with everything from potatoes and pasta to Asian dishes.
2. Greek Seasoning: This is what I grab when I’m making a Mediterranean style dinner with tomatoes. You can buy a basic jar of Greek seasoning here.
3. All-Purpose Chicken Seasoning: If you want a more neutral flavor, I frequently use this rotisserie chicken seasoning or Kinder’s buttery garlic and herb seasoning.
4. Dry BBQ Rub: Any of the countless barbecue seasonings would pair well with chicken.

Honestly, you can use just about any dried seasoning blend you want on plain chicken breasts or you can mix your own.

This recipe would work perfectly with a batch of my homemade blackening seasoning, Caribbean jerk seasoning, or chicken wing dry rub seasoning if you have just a few minutes to stir them together with spices from your pantry.

How to Prep the Chicken

Most boneless, skinless chicken breasts are distinctly thicker at one end than the other.

The perfectionist in me wants to tell you to gently pound the chicken to a more even thickness so that they cook evenly throughout. However, on a busy weeknight when I’m grabbing the chicken from the fridge, the last thing I want to do is fuss with that step.

Will my method mean that one end of the chicken cooks faster than the other? Yes.

Is it a huge difference? Generally not enough to take the time with a meat mallet.

If absolutely perfect chicken matters to you, just add the chicken to a zip-top storage bag and pound the thicker end with a mallet or rolling pin until it is evened out. But if you’re like me and just trying to get dinner to the table, you can easily skip this step.

How to Season the Chicken

To keep my busy weeknight dirty dishes to a minimum, I generally season my chicken right on the pan where I plan to bake it.

Set out a sheet pan and line it with aluminum foil.

Arrange the chicken breasts in an even layer and then drizzle the olive oil over the top.

Use a fork or a pair of tongs to turn the chicken over to coat in the oil.

Sprinkle the seasoning over the top, turn the chicken and sprinkle seasoning on the other side.

I almost never measure the seasoning. I just eyeball it to our desired level of seasoning. Cook chicken often enough and you’ll have a great sense for how much you like but when in doubt, start with just 1/2 teaspoon per chicken breast.

Baking Instructions

Preheat your oven to 400°F.

Bake the chicken for 30 minutes, turning the pieces over half way through cooking so it browns on both sides.

How to Know When Chicken is Done

The best way to know when your chicken is done baking, is to test it with an instant read thermometer probe inserted at the center of the thickest part of the meat.

Chicken should register 165°F at the center of the thickest part of the breast.

For years, I overcooked chicken because I was worried about food safety. An instant-read thermometer completely changed that. Once the center reaches 165°, the chicken is both safe to eat and stays so much juicier than it does at higher temps.

I’ve used my ThermoWorks thermapen probe for years for double-checking both our chicken and even our bread loaves for doneness! This thing works like a charm on just about anything. If you want to cook chicken at a lower temperature, just make sure you’re working with an accurate thermometer.

Serving Suggestions

Chicken is such a popular dinner because it pairs well with countless side dishes and dinner ideas.

You could serve baked chicken with a dinner roll, a scoop of rice or pasta, and a vegetable side or salad.

Some of my favorite combinations are:

• Lemon pepper chicken with herb butter rice and air fryer green beans
• Greek chicken over a garden salad with tzatziki sauce and fresh tomatoes
• Herb butter chicken over a bowl of creamy lemon garlic pasta and roasted asparagus
• BBQ seasoned chicken topped with chunky corn salsa with ranch roasted potatoes on the side

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Meal Prep Tips

When cooked properly, baked chicken breasts make one of the best meal prep proteins you can find.

Even when I’m cooking for just 1 or 2, I’ll bake the entire package of chicken breasts so we have some leftover for new meals another day.

If you’d like to do this, too, I recommend letting the cooked chicken completely cool so that the juices have a chance to redistribute throughout the meat.

Then slice or chop the chicken breast as desired and store in an airtight container in the fridge or freezer.

How to Store and Reheat

You can keep cooked chicken in the fridge for up to 5 days in an airtight container.

For longer storage, I recommend freezing.

To reheat the chicken, let it thaw in the fridge overnight so that you don’t overcook it during the reheating process.

Then just microwave it for 30 seconds to 1 minute to warm through.

If you peeked in my fridge and freezer, you’d likely find several small containers of portioned cooked chicken for easy-to-grab single serving meals.

How to Use Leftovers

I frequently use leftover cooked chicken on lunch salads for myself the following day.

Small amounts of leftovers can be used to make a chicken pizza or flatbread if you need to stretch it to feed the whole family.

However, if you plan ahead and cook more than you know you’ll need on purpose, you can save so much time when it comes to preparing a chicken casserole or pasta dish for another night.

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