You should see my kids’ eyes light up when there are chocolate chips in something.

I swear, occasionally I am tempted to sprinkle them onto their supper just so we can eat in peace and not have to struggle for every.single.bite some days.

But then, cheese usually works just as well.

These Banana Chocolate Chip Baked Oatmeal Cups are packed with good stuff — vanilla and cinnamon and banana and chocolate chips and even baking powder, which I took out in my first version just to see how simply I could make them (and I got them down to 4 ingredient oatmeal cups!).

None of these extras are really necessary, and you should feel free to adapt to your needs (I’ve given you some suggestions below), but I do think this version is our favorite yet.

Banana and chocolate chip is a flavor combo we just don’t get sick of (see these muffins or this pie or this granola) , and I just love how easy it is to reduce refined sugar by adding bananas to naturally sweeten.

Plus, then you get all of the good things that bananas have to offer!

Are you guys on board with the baked oatmeal cup train yet? I would love to hear your favorite variations!

Variations on these Baked Oatmeal Cups:

• to make dairy free, substitute dairy free milk (I would use almond or coconut) and be sure to use dairy free chocolate or omit
• to make gluten-free, be sure to use certified gluten-free oats and check the packages of all of your ingredients.
• these oatmeal cups are naturally vegetarian
• Swap chocolate chips for blueberries or another chopped fruit or berries for a healthier version
• To remove refined sugar, substitute brown sugar for maple syrup or honey and reduce milk by ¼ cup

Storage:

I recommend using these silicone muffin cups for baked oatmeal — they come out so easily!

I usually put most of these into a freezer-safe container in the freezer (you can freeze them for up to 4 months, but they never last that long here!) and just pull out a few as we need.

To make morning super quick, I keep a small container in the fridge so they are quick to heat up. They should last in the fridge for about a week.

More on-the-go breakfasts:

We love this Healthy Banana Bread recipe or these Cinnamon Apple Muffins and they also freeze great!

We also always have a stash of these Peanut Butter Granola Bars, Tropical No Bake Energy Bites Recipe and these Healthy Blueberry Oatmeal Muffins ready to go.

Want something fresh? Try an Easy Strawberry Smoothie or Tropical Smoothie!

Print

Banana Chocolate Chip Baked Oatmeal Cups

These Banana Chocolate Chip Baked Oatmeal Cups are an easy, healthy breakfast (yes, you can swap the chocolate for blueberries if you want!) that is make ahead, freezer friendly, and packed with protein and fiber.

Course Breakfast

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 24 cups

Calories 140cal

Author Ashley Fehr

Ingredients

• 4 overripe bananas mashed
• 2 large eggs
• 2 cups low fat milk
• ½ cup packed brown sugar
• 1½ teaspoons baking powder
• 1 teaspoon vanilla extract
• 2 teaspoons cinnamon
• 4 cups large flake rolled oats
• 1 cup chocolate chips

US Customary – Metric

Instructions

• Preheat oven to 350℉ and spray or line 2 muffin pans with liners — I highly recommend using silicone muffin cups as they come out so easily! (see a link above)
• In a large bowl, combine bananas, eggs, milk and brown sugar with a whisk until smooth.
• Add baking powder, vanilla, and cinnamon and whisk until smooth.
• Stir in oats and chocolate chips.
• Fill muffin cups ¾ full (try to make sure you have the same amount of liquid in each) and bake for 30-35 minutes until golden brown on top. Serve warm (alone or with milk) or cool completely to store: in the refrigerator for up to 1 week or in the freezer for 3-6 months.

Video

Nutrition

Calories: 140cal | Carbohydrates: 25g | Protein: 3g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Trans Fat: 1g | Cholesterol: 16mg | Sodium: 22mg | Potassium: 184mg | Fiber: 2g | Sugar: 13g | Vitamin A: 70IU | Vitamin C: 2mg | Calcium: 59mg | Iron: 1mg

The post Banana Chocolate Chip Baked Oatmeal Cups appeared first on The Recipe Rebel.

September is here, along with apples and cinnamon, changing leaves and fall baking!

It is one of my favorite times of year.

As much as I love summer — and we had a great time this summer camping and exploring! — it is always nice when the weather cools slightly and we turn back to comfort food.

This Cinnamon Apple Bread is one of our favorite quick snacks or breakfasts — especially with a smear of this Cinnamon Butter!

It is a healthier take on this Praline Glazed Apple Bread, with whole wheat flour, unsweetened applesauce and no glaze, which makes it perfect for any time of day (and with some Cinnamon Butter it still feels totally indulgent!).

What types of apples are best for baking?

Baking apples are generally apples that are a little firm and a little tart.

This way, they don’t break down when they’re cooked and turn to mush, so you have a beautiful apple bread with chunks of apples instead of mush.

My favourites are Granny Smith, because they are firm, not too sweet, easy to find year round and not too expensive.

Honeycrisp and Pink Lady are my two back ups, but they are generally harder to find and more expensive.

In a pinch, you can use almost any apple, but they may affect the taste and texture of this bread.

How to make it:

You’ll find the detailed recipe in the recipe box below, but here are a few extra tips and tricks!

1. Prep your apples — if you are peeling your apples, you’ll want to do this first, although it’s not entirely necessary and I often don’t. Chop them up and set them aside!
2. Stir together the wet ingredients until combined — because we don’t want to overmix once the flour is added, and I want to keep this recipe to one bowl, our best bet is to mix those wet ingredients well first.
3. Add the baking powder, cinnamon and baking soda and mix completely — this prevents our batter from being overmixed once we add the flour.
4. Add the flour and mix just until combined. Overmixing can lead to a dry, dense loaf. Stir just until most of the flour is incorporated.
5. Stir in the apples, and spread into a loaf pan. I usually use an 8×4″ glass loaf pan, and occasionally a 9×5″ non stick loaf pan. The recipe instructions are based off of an 8×4″ loaf pan, so if you are using a larger pan you’ll have a slightly shorter loaf and may need to reduce the bake time.
6. Bake, checking at 30-40 minutes. Because quick bread bakes for so long (and we don’t want to rush it!), it’s a good idea to check the loaf about half way through and cover with foil if it has browned to a golden color already. This will prevent the top from burning while allowing the interior to bake completely.

How to store it:

You can store freshly baked Apple Bread on the counter at room temperature for one day. After one day, I like to either refrigerate or freeze the bread to make it last.

This Apple Bread can be stored in an airtight container and refrigerated for 4-5 days, or frozen for up to 3 months.

Before freezing, you can also slice and wrap each piece individually for a quick breakfast on the go!

Recipe Variations:

• To reduce the sugar further, you can omit the sprinkling of cinnamon sugar on top of the bread before baking.
• Swap the apples for blueberries or another chopped fruit — peaches, nectarines or strawberries would be delicious!
• You can use all whole wheat flour instead of using some all purpose.
• You can use all all purpose flour if that is what you have
• Swap a couple tablespoons of the whole wheat flour with ground flax for a boost of fiber and Omega 3s!
• Add in a sprinkling of butterscotch chips or toffee bits for a fun fall treat

More apple recipes you’ll love!

• Apple Crisp Blondies — a fun way to make apple crisp in bar form!
• Apple Upside Down Cake — an elegant and delicious apple cake
• Apple Crumble Pie — a mash up of apple pie and apple crisp!
• Apple Cinnamon Oatmeal — a healthy, make ahead breakfast.

Print

Apple Bread

This Apple Bread is made with warm cinnamon, tender chunks of apple, applesauce, greek yogurt and whole wheat flour for a healthier twist that tastes indulgent!

Course Bread and Baked Goods

Cuisine American

Diet Low Fat

Prep Time 10 minutes minutes

Cook Time 50 minutes minutes

Total Time 1 hour hour

Servings 12 slices

Calories 182cal

Author Ashley Fehr

Ingredients

• 1½ cups chopped apples peeled or not, about 2 small or 1 large
• 1¼ cups granulated sugar (1 cup for less sweet bread)
• ½ cup unsweetened applesauce
• ½ cup Greek yogurt
• 2 eggs
• 1 tablespoon vanilla extract
• 2 teaspoons baking powder
• 1 teaspoon cinnamon
• ½ teaspoon baking soda
• 2 cups flour (I use 1 cup whole wheat flour, 1 cup all purpose)

Cinnamon Sugar

• 1 tablespoon granulated sugar
• ½ teaspoon cinnamon

US Customary – Metric

Instructions

• If you are peeling your apples, peel them first, then finely chop and set aside.
• Preheat oven to 350℉ and lightly grease an 8×4" loaf pan (see notes above for different sizes)
• In a large bowl, whisk together the sugar, applesauce, yogurt, eggs, and vanilla until combined.
• Add the baking powder, cinnamon and baking soda and whisk until combined.
• Stir in the flour until there are little to no streaks of flour remaining — don't overmix.
• Stir in apples and spread into prepared loaf pan.
• Combine ingredients for Cinnamon Sugar and sprinkle over bread.
• Bake for 30-40 minutes before checking to see if the top is golden. If the top is golden brown, cover with foil and continue baking for 20-30 minutes until a toothpick or wooden skewer inserted in the center comes out clean or with moist crumbs. If the top is pale, leave uncovered and continue baking 20-30 minutes.

Video

Nutrition

Calories: 182cal | Carbohydrates: 42g | Protein: 3g | Fat: 1g | Saturated Fat: 1g | Cholesterol: 1mg | Sodium: 50mg | Potassium: 126mg | Fiber: 1g | Sugar: 25g | Vitamin A: 8IU | Vitamin C: 1mg | Calcium: 44mg | Iron: 1mg

The post Cinnamon Apple Bread appeared first on The Recipe Rebel.

This is another easy pasta recipe the whole family will love! Ready in just 35 minutes, all in one pot (because no one wants extra dishes!).

When I told my kids I was making this for dinner, they were admittedly a little hesitant (our 8 year old doesn’t like anything with a hint of spice!), but they all came around once they tasted it!

The penne is coated in a rich, creamy sauce with a sweet and spicy Cajun seasoning blend, topped with juicy, tender chicken.

The seasoning adds a good amount of flavor but doesn’t make it spicy, though you feel free to bump it up if you like extra kick.

Ingredients Needed:

• Oil: for browning the chicken and sauteing the aromatics. Canola oil works great for its neutral flavor and high smoke point.
• Chicken Breasts: 2 boneless, skinless chicken breasts. Boneless, skinless chicken thighs also work great!
• Seasonings: salt, brown sugar, and Cajun seasoning for the chicken; salt and Italian seasoning for the sauce. Can’t find Cajun seasoning? Make your own blend!
• Aromatics: sauteed onion and garlic for a delicious flavor base. Fresh is best, but ½ tsp each of onion and garlic powder works in a pinch.
• Chicken Broth: I use low sodium so I can control the saltiness. If using regular broth, taste before adding more salt.
• Canned Tomatoes: diced tomatoes add flavor and texture. No need to drain!
• Heavy Whipping Cream: creates a rich, creamy texture and won’t curdle with the heat!
• Pasta: I use penne, but any shape works. No need to pre-cook it — it cooks right in the sauce! If swapping shapes, stick to the same weight and not the volume.

How to Make Cajun Chicken Pasta

This one-pan pasta dinner is ready in a total of 35 minutes!

1. Slice and season the chicken: Slice the chicken breasts. Mix together Cajun seasoning, salt, and brown sugar, then rub all over the chicken.
2. Brown the chicken: Heat oil in a large skillet. Add chicken to the hot pan and cook until browned. Remove and set aside.
3. Onion and seasonings: In the same skillet, add onion and saute until browned. Add garlic, Italian seasoning, and more salt and cook for 1 minute. Cooking the onion and spices in a dry pan adds so much more flavor!
4. Make the sauce: Mix in broth, tomatoes, and cream, then bring to a simmer.
5. Add the pasta: To the sauce, add dry pasta and browned chicken. Bring to a boil, then cover and reduce the heat. Simmer until the pasta is cooked.
6. Finish and serve: Adjust the seasonings as needed, then serve and enjoy!

FAQs

Tips and Notes

• It’s okay if the chicken isn’t fully cooked when you remove it from the pan — it will finish cooking in the sauce.
• Check the temp. The chicken is done when it reaches an internal temperature of 165 degrees F. Keep a meat thermometer handy!
• If the pasta is cooked but there’s still a lot of liquid left, remove the lid and simmer to let excess moisture evaporate.
• The sauce may look thin at first, but will thicken significantly as it cools. If needed, stir in a mixture of 1 tsp cornstarch and 1 tsp water to thicken.
• Use leftover chicken. Have leftover Crockpot Shredded Chicken or leftover Baked Chicken Breast? Simply add the Cajun seasoning to the pasta (omit the brown sugar and salt unless needed), and stir in the cooked chicken before serving.

Mix it up:

• Add more veggies. Saute any veggies you like along with the onion and garlic — spinach, broccoli, peas, bell pepper, asparagus, mushrooms, you name it.
• Make it spicier. This pasta isn’t as spicy as you might think. Add extra Cajun seasoning or cayenne pepper if you like more heat.
• Use another pasta shape. Any pasta works! Try linguine, macaroni, spaghetti, or bow ties — just stick to about 300 grams.
• Make it cheesy. A sprinkle of parmesan on top would be delicious!
• Make it vegetarian. Leave out the chicken or sub in more veggies — saute them with the onions and add the Cajun seasoning there.
• Use another meat. Sausage or shrimp would also be great in this recipe!

Serving Suggestions

This Cajun Chicken Pasta is a complete meal on its own, but it pairs beautifully with Roasted Green Beans, Garlic Bread, or Air Fryer Broccoli.

I also recommend serving with a glass of Blueberry Lemonade or Easy Homemade Pink Lemonade.

Print

Cajun Chicken Pasta

This Cajun Chicken Pasta is a quick and easy one-pan meal. Tender penne pasta is tossed in a spicy, creamy sauce and topped with juicy slices of chicken.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 4 servings

Calories 361cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 2 teaspoons Cajun seasoning
• 1½ teaspoons salt (divided)
• 1 teaspoon brown sugar
• 2 boneless skinless chicken breasts, cut into ½” slices (about 1 lb)
• 1 medium onion (finely chopped)
• 4 cloves garlic (finely minced)
• 1 teaspoon Italian seasoning
• 2½ cups low-sodium chicken broth
• 1 can diced tomatoes with juice (14oz or 398ml)
• ½ cup heavy whipping cream
• 3 cups dry penne pasta (255g)

Instructions

• In a large saucepan, heat the oil over medium-high heat.
• In a small bowl, combine the Cajun seasoning, 1 teaspoon of the salt, and brown sugar.
• Season the chicken well and add to the saucepan. Cook about 3 minutes per side, until browned on both sides.
• Remove the chicken from the saucepan and keep warm. Add the onion and additional oil if necessary and sauté until softened and starting to brown.
• Add the garlic, Italian seasoning, and remaining ½ teaspoon salt and cook for 1 minute.
• Add the broth, tomatoes, and cream and bring to a simmer over medium-high heat.
• Return the chicken to the saucepan. Add the pasta and bring back up to a simmer. Cover and reduce the heat to medium-low so that the liquid is gently simmering. Stir often to prevent the pasta from clumping.
• When the pasta is cooked to desired tenderness, it’s ready to serve. Taste and adjust seasonings as desired.

Video

Notes

Tips:

• Leftover chicken works great in this recipe! Simply add the Cajun seasoning to the pasta (omit the brown sugar and salt unless needed) and stir in the cooked chicken before serving.
• This pasta recipe is not as spicy as you might think (but it has great flavor!). If you’re one who likes lots of spice, you may want to add 1 teaspoon Cajun seasoning or ¼ teaspoon cayenne to the seasonings in the pasta.
• The sauce might look thin at first but it does thicken as it sits. If needed, you can combine 1 teaspoon corn starch and 1 teaspoon water and stir in near the end of the cook time. 

 

Substitutions:

• You can swap the penne for any short cut of pasta.
• You can skip the chicken altogether for a vegetarian version (using vegetable broth), or swap it out for sliced Italian sausage, smoked sausages, or boneless skinless chicken thighs.
• I don’t recommend using any other cream in this recipe because it does not thicken and reduce the same way.

Nutrition

Serving: 364grams | Calories: 361cal | Carbohydrates: 32g | Protein: 21g | Fat: 18g | Saturated Fat: 8g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 6g | Trans Fat: 1g | Cholesterol: 70mg | Sodium: 1003mg | Potassium: 662mg | Fiber: 3g | Sugar: 6g | Vitamin A: 1073IU | Vitamin C: 13mg | Calcium: 87mg | Iron: 3mg

The post Cajun Chicken Pasta appeared first on The Recipe Rebel.

Easy Teriyaki Beef Bowls are one of my favorite quick dinners because they use simple ingredients I almost always have on hand, and they come together fast!  

The ground beef cooks in minutes, the veggies stay crisp-tender, and everything gets tossed in that glossy, savory-sweet sauce that tastes amazing over white or brown rice. 

It’s customizable, kid-friendly, and the leftovers are just as good the next day, which makes it great for meal prep if you like prepping a few easy lunches at once.

Teriyaki Ground Beef Bowls Ingredients:

• Oil: Grab a neutral oil like canola or avocado because they can handle high heat without adding extra flavor.
• Shredded cabbage or coleslaw mix: I like using coleslaw mix because it saves chopping time but you can finely chop up a head of cabbage if you like!
• Lean ground beef: I like using lean beef because it browns well without leaving lots of grease behind.
• Low sodium soy sauce: Using low-sodium soy sauce is perfect for reducing salt levels while keeping that rich, savory flavor.
• Rice vinegar: I love the tang it adds, but white vinegar steps in easily if that’s what you have.
• Garlic and ginger: Fresh ginger and garlic gives you the best flavor, but you can use a ½ teaspoon of garlic powder and a ¼ teaspoon of ground ginger if that’s all you have!
• Red pepper flakes: Optional, but I like adding just a pinch when I want a little heat. If you have picky kids, each person can add their own separately!
• Cooked rice: White rice, brown rice, jasmine rice, or even baked rice will work. Use whatever your family loves most!
• Toppings: I like keeping things simple with sliced cucumbers, green onions, or sesame seeds, but pickled onions are amazing if you want something extra punchy.

How to make a Ground Beef Teriyaki Bowl:

These Teriyaki Beef Bowls are ridiculously easy to make, especially on hectic weeknights! Don’t forget to check the recipe card for all the details.

• Sauté bell pepper, onion, cabbage, and carrots.
• Add the ground beef and cook until browned.
• Whisk together all teriyaki sauce ingredients in a bowl.
• Pour sauce into the skillet and cook until thickened and glossy.

How to store Teriyaki Beef Bowls:

Store in an airtight container in the fridge for up to 4 days or freeze for up to 4 months.

Reheat gently in a skillet or microwave until warmed through. If frozen, thaw overnight for best results!

Print

Easy Teriyaki Beef Bowls

Easy Teriyaki Beef Bowls made with tender ground beef, sautéed veggies, and homemade teriyaki sauce! Spoon it over warm rice and you’ve got a sweet and savory bowl that comes together faster than you can find your takeout menu.

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 6 servings

Calories 379cal

Author Ashley Fehr

Ingredients

• 1 tablespoon oil
• 1 red bell pepper (diced)
• ½ medium onion (diced)
• ½ cup shredded cabbage or coleslaw mix
• ½ cup carrot matchsticks
• 1 pound lean ground beef
• ½ teaspoon salt
• ¼ teaspoon black pepper

Teriyaki Sauce

• ½ cup water
• ⅓ cup honey
• ¼ cup low sodium soy sauce
• 2 tablespoons rice vinegar (or sub white)
• 1 tablespoon corn starch
• 2 cloves garlic (finely minced)
• 1 teaspoon ginger (finely minced)
• ⅛ teaspoon red pepper flakes (optional)

To serve

• 4½ cups hot cooked rice
• Pickled red onion, thinly sliced cucumber, green onions or sesame seeds

Instructions

• In a large skillet, heat the oil over medium high heat. Add the bell pepper, onion, cabbage and carrots and cook until crisp-tender.
• Add the ground beef, salt and pepper and cook just until browned.

Teriyaki Sauce

• Meanwhile, stir together the water, honey, soy sauce, vinegar, corn starch, garlic, ginger and red pepper flakes if using.
• Pour into the skillet with the browned ground beef and cook just until thickened. Taste and adjust seasonings as desired.

Teriyaki Beef Bowls

• Place ¾ cup hot cooked rice into a bowl, top with ⅙ of the beef mixture and your toppings as desired.

Video

Notes

Ingredients and Substitutions:

• Ground Beef: you can swap any ground meat for the beef.
• Vegetables: feel free to swap the vegetables we choose for ones you have on hand!
• Teriyaki sauce: in a pinch, you can use a store bought teriyaki sauce to save some time.

Storage

This recipe can be stored in the refrigerator for up to 4 days or in the freezer for up to 4 months. I like to create individual bowls with rice and teriyaki beef to freeze, then thaw and heat and serve with desired toppings.

Nutrition

Calories: 379cal | Carbohydrates: 58g | Protein: 21g | Fat: 7g | Saturated Fat: 2g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.3g | Cholesterol: 47mg | Sodium: 641mg | Potassium: 469mg | Fiber: 2g | Sugar: 18g | Vitamin A: 2422IU | Vitamin C: 29mg | Calcium: 37mg | Iron: 3mg

Variations and Substitutions

• Make it veggie-forward: Replace half the beef with an extra cup or two of vegetables. Broccoli florets, snap peas, mushrooms, and zucchini all cook quickly and soak up the teriyaki sauce!
• Try a noodle version: Swap the rice for cooked ramen, udon, or even spaghetti noodles. Add the noodles directly into the skillet once the sauce thickens so they absorb all that flavor!
• Add heat: Stir in sriracha, chili crisp, or a sliced jalapeño while the beef cooks if your family likes things spicy.
• Make it sweeter: If your kids prefer a sweeter sauce, add 1–2 extra teaspoons of honey or a splash of pineapple juice. Pineapple pairs incredibly well with teriyaki!

More takeout-style recipes you’ll love:

• Beef Lo Mein
• One Pot Chicken Chow Mein Recipe
• Easy Crockpot Teriyaki Chicken
• Easy Orange Chicken recipe

The post Teriyaki Beef Bowls appeared first on The Recipe Rebel.

This 2-Ingredient Slush is barely a recipe, and I mean that in the best way. You add frozen fruit and a cold bubbly drink to a blender, puree it until slushy and smooth, and you have a refreshing drink in about 5 minutes!

This is one drink recipe I have no issues serving every day of the summer — it’s got a good amount of fiber and nutrients from the frozen fruit, with just enough soda to make it bubbly and sweet.

Strawberries and 7Up zero sugar are the base here, but you can use almost any frozen fruit and any low-calorie drink you have in the fridge!

Skinny Slush ingredients:

• Frozen strawberries: Swap in frozen raspberries, mango, peaches, pineapple, blueberries, cherries, kiwi, or mixed berries.
• 7Up zero sugar: Use sparkling water, zero sugar lemon-lime soda, diet ginger ale, low-calorie juice, or another bubbly drink you love!

How to make a Skinny Slush:

Cold, fruity, and ready in minutes, Easy Slush is as simple as blend and sip! Scroll down to the recipe card for full ingredient amounts and instructions.

• Add ingredients to a blender.
• Blend until thick and icy.

How to store leftovers:

Easy 2-Ingredient Skinny Slush is best served right away while it is thick and icy.

If you have leftovers, pour them into an ice cube tray and freeze. Later, blend the cubes with a splash of soda or sparkling water until slushy again!

Print

Easy 2-Ingredient Strawberry Slush

Easy 2-Ingredient Strawberry Slush is a 5-minute frozen drink made with frozen strawberries and 7Up zero sugar. Use any frozen fruit and low-calorie bubbly drink to make a quick, icy slush in whatever flavor you’re craving!

Course Drinks

Cuisine American

Diet Gluten Free

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 1

Calories 46cal

Author Ashley Fehr

Ingredients

• 1 cup frozen strawberries
• ¾-1 cup 7Up zero sugar

US Customary – Metric

Instructions

• Place both ingredients in the blender and puree (use more or less liquid according to how thick you like it!).

Video

Notes

Ingredients and Substitutions:

Choose any frozen fruit: berries, peaches, mango, pineapple, kiwi, or a combination.

Choose any low calorie beverage: sparkling water, zero sugar sodas or juices (I like something bubbly!).

Add in a squeeze of lemon or lemon juice for a tangy twist, a scoop of collagen powder for extra protein, or your favorite package of electrolytes for extra hydration.

Nutrition

Calories: 46cal | Carbohydrates: 11g | Protein: 1g | Fat: 0.4g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.1g | Sodium: 1mg | Potassium: 220mg | Fiber: 3g | Sugar: 7g | Vitamin A: 17IU | Vitamin C: 85mg | Calcium: 23mg | Iron: 1mg

More refreshing drink recipes you’ll love:

• Tropical Smoothie
• Frozen Limeade
• Frozen Lemonade
• Frappuccino Recipe

The post Easy 2-Ingredient Strawberry Slush appeared first on The Recipe Rebel.

We are a little meatball-obsessed around here, which explains our February theme for 6 Ingredient Staples — this easy Homemade Meatballs recipe.

So far, we’ve used it to make this classic Spaghetti and Meatballs (one of our all time favorite meals!) and now we’re tossing them in a rich and creamy gravy that couldn’t be simpler!

These Swedish Meatballs are totally juicy, loaded with flavor and made with just a few ingredients.

Serve them over rice, noodles, or mashed potatoes with a solid ladle of that creamy, beefy gravy and a side salad and one of my Mom’s Homemade Buns for a meal that screams comfort food!

What is in Swedish meatball sauce?

I guess that depends on who you ask

Traditionally, Swedish meatball sauce is a creamy beef gravy that starts with a simple roux (melted butter and flour to thicken), beef stock or broth and a few simple seasonings plus something to make it extra rich and creamy.

Often, that something is sour cream, and since I’m not a big fan of sour cream I usually use heavy cream instead. The heavy cream adds the perfect richness and we really love it this way!

I’ve included both in the recipe, so you can use whichever you prefer and both will be delicious!

Variations and Substitutions:

• Meatballs: you can swap the homemade meatballs for store bought meatballs in a pinch, though nothing compares to homemade! If you are making homemade meatballs just for these Swedish meatballs, feel free to add ¼ teaspoon nutmeg for a more authentic flavor!
• Beef broth: I always choose low sodium stock and broth and add my own seasoning. If you have regular beef broth with salt added, you will want to leave the salt out and add to taste at the end.
• Cream: I make my sauce with heavy cream, but you can use either cream or sour cream (and I’ve included both in the recipe), without changing anything else in the recipe and both will work just as well!
• Seasonings: since I use my classic homemade meatball recipe for these Swedish meatballs, I add a bit of nutmeg to my sauce to get that classic flavor coming through. You can adjust the seasonings to taste as you like!

Can I make these in the crockpot?

If you’re looking to make these meatballs in the slow cooker, check out my Slow Cooker Swedish Meatballs recipe and post for more information.

Can I make these in the Instant Pot?

If you want to make Swedish meatballs in the Instant Pot, check out my Instant Pot Swedish Meatballs and Noodles for more information.

What should I serve with Swedish Meatballs?

We love these Swedish Meatballs served over plain cooked egg noodles or these Garlic Mashed Potatoes — but these Cream Cheese Mashed Potatoes would be an indulgent addition to your meal!

This Instant Pot Brown Rice (How to Cook Brown Rice if you don’t have a pressure cooker) also rounds out the meal nicely!

Add Green Bean Casserole, Air Fryer Broccoli or Cheesy Baked Asparagus if you want to add some color.

Print

Swedish Meatballs

This Swedish Meatballs recipe is made with juicy homemade meatballs, simmered in a rich and creamy beef gravy — perfect for serving or noodles or mashed potatoes!

Course Main Course

Cuisine American, Swedish

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Total Time 40 minutes minutes

Servings 4 servings

Calories 456cal

Author Ashley Fehr

Ingredients

Meatballs

• 1 slice soft bread
• 2 tablespoons water
• ½ lb ground beef
• ½ lb ground pork
• 1 egg
• 1 teaspoon Italian seasoning
• ½ teaspoon salt
• ¼ teaspoon pepper
• ⅛ teaspoon nutmeg

Swedish Meatball Sauce

• 1½ cups low sodium beef broth
• ½ cup heavy cream (or sour cream)
• 1 tablespoon Worcestershire sauce
• 1½ tablespoons corn starch
• 1 teaspoon minced garlic
• 1 teaspoon dried parsley
• ¼ teaspoon salt
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 1 pinch ground nutmeg

US Customary – Metric

Instructions

Meatballs

• Preheat oven to 425℉ and line a baking sheet with tin foil — optional but helps with clean up! (OPTIONAL: instead of baking, you can also simmer right in the sauce for 8 minutes per side. I bake a big batch at once, which is why I bake them).
• Tear bread into small pieces and place in a food processor. Process until the bread is in fine crumbs and combine with water. Stir and let sit for a few minutes.
• In a large bowl, combine beef, pork, egg, Italian seasoning, salt, pepper, nutmeg and soaked bread until just combined — don't overmix!
• Shape into 1.5-2″ balls (I get about 20 this way, but you can get up to 30 if you shape them into 1″ balls) and place 1″ apart on the baking sheet.
• Bake for 10-15 minutes (longer for 2" rounds, shorter for 1" rounds), until a meat thermometer reads at least 160℉ in the largest meatballs (a meat thermometer is your best chance at having perfectly cooked meatballs!)
• Remove from the oven.

Swedish Meatball Sauce

• In a large glass measuring cup, whisk together broth, cream, Worcestershire sauce, corn starch, garlic, parsley, salt, thyme, pepper and nutmeg.
• Pour into a large skillet and bring to a simmer over medium heat. Let simmer until slightly thickened, stirring often, about 5 minutes.
• Add the meatballs, stir and simmer for 5-10 minutes, until heated through (or 8 minutes per side if you are adding them raw).
• Serve over egg noodles or mashed potatoes and refrigerate leftovers up to 4 days.

Video

Nutrition

Calories: 456cal | Carbohydrates: 9g | Protein: 24g | Fat: 36g | Saturated Fat: 16g | Cholesterol: 163mg | Sodium: 777mg | Potassium: 580mg | Fiber: 1g | Sugar: 1g | Vitamin A: 497IU | Vitamin C: 1mg | Calcium: 66mg | Iron: 3mg

The post Swedish Meatballs recipe appeared first on The Recipe Rebel.

This Simple Chicken Fried Rice has become one of my go-to recipes when I want something cozy and reliable!

You get juicy bites of chicken, tender veggies, and rice that gets perfectly crispy, all mixed with garlic, ginger, and a little sesame oil.

It also uses up leftover rice and any forgotten bag of frozen veggies you happen to dig out of the freezer.

As a bonus, our kids are absolutely loving any version of fried rice I throw at them, and I love that it freezes perfectly for easy school lunches!

Chicken Fried Rice Ingredients:

• Oil: Use a neutral oil like canola oil or vegetable oil that can withstand high temperatures!
• Boneless, skinless chicken breasts: You can swap with boneless, skinless chicken thighs if you prefer. Make sure to cut these into bite-sized pieces so they cook evenly and quickly!
• Frozen peas and carrots (or mixed veggies): Use any kind of mixed veggies you like! I like using frozen vegetables because it’s easier, but you can chop up some fresh veggies if you want to clean out your fridge. 
• Cooked long-grain rice: Any kind of rice (white rice, brown rice, jasmine rice, etc.) will work here as long as it’s cooked! Make sure it’s cold because cold rice has a better texture. If you don’t feel like cooking rice on the stove, make this Baked Rice instead.
• Garlic and fresh ginger: Freshly minced adds the best flavor, but you can use a ½ teaspoon of garlic powder and a ¼ teaspoon of ground ginger if that’s all you have!

How to make the best Chicken Fried Rice:

Ready to make dinner that tastes even better than your favorite hibachi restaurant? Make sure to check the recipe card for all the details!

• Sauté the onion until soft.
• Cook the chicken until no longer pink.
• Add the frozen veggies.
• Add the cooked rice to the skillet.
• Pour the soy sauce mixture over the rice and mix well.
• Cook the eggs until just set.

How to store leftovers:

Leftover Chicken Fried Rice keeps well in the fridge in an airtight container for up to 2 days and can be frozen for up to 3 months.

Thaw overnight for the best texture! Reheat in a skillet with a splash of water or broth to bring it back to life.

Print

Simple Chicken Fried Rice

Simple Chicken Fried Rice is a cozy, quick skillet meal with tender chicken, colorful veggies, and toasty rice all mixed with a simple garlic and ginger sauce. It comes together fast and is perfect for using up leftover rice on a busy night!

Course Main Course

Cuisine American

Diet Gluten Free

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 5 servings

Calories 293cal

Author Ashley Fehr

Ingredients

• 2 tablespoons oil
• 1 small onion (finely chopped)
• 2 boneless, skinless chicken breasts
• salt and pepper
• 1½ cups frozen peas and carrots (or mixed vegetables)
• 3 cups cooked long grain rice
• 2 tablespoons low sodium soy sauce
• 2 cloves garlic (finely minced)
• 1 teaspoon fresh minced ginger
• 1 teaspoon sesame oil
• ½ teaspoon salt
• ⅛ teaspoon black pepper
• 2 large eggs

Instructions

• Heat a large skillet over medium-high heat and add the oil. Add the onion and cook 2-3 minutes until translucent.
• Add the cubed chicken, season lightly with salt and pepper and cook just until no longer white.
• Add the frozen vegetables, cook and stir for 3-4 minutes until tender.
• Add the rice and press into a single layer. Let cook for 2 minutes, then stir and press down again. Repeat this process several times until rice is warmed through and slightly toasted.
• Meanwhile, stir together the soy sauce, garlic, ginger, sesame oil, salt and pepper. Reduce heat to medium, pour over rice and stir to coat.
• Push the rice to the edges of the skillet. Add another drizzle of oil to the middle of the skillet and add the eggs, quickly scrambling with a spatula but not mixing with the rice.
• Scramble and cook until cooked through, then stir into the rice and serve.

Video

Notes

Ingredients and Substitutions:

• Chicken: you can swap the chicken for ground pork or omit for classic Fried Rice.
• Rice: cooked, cold rice works best here so plan ahead if possible. If you don’t have leftover rice, you can cook some rice and spread it into a thin layer on a large plate and refrigerate or place in the freezer to cool.
• Vegetables: you can easily swap out the vegetables and use those you enjoy. 
• Egg: you can easily leave out the egg, no swaps are required.

Storage:

This recipe can be refrigerated for up to 2 days or frozen for up to 3 months. Thaw overnight before reheating for best results.

Nutrition

Serving: 227grams | Calories: 293cal | Carbohydrates: 34g | Protein: 17g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 0.03g | Cholesterol: 94mg | Sodium: 576mg | Potassium: 368mg | Fiber: 2g | Sugar: 1g | Vitamin A: 4098IU | Vitamin C: 7mg | Calcium: 43mg | Iron: 1mg

Variations and Substitutions

• Gluten-free and soy-free: Try tamari for a gluten-free option or coconut aminos for soy-free.
• Add heat: Add a drizzle of chili oil or sriracha for a little heat.
• Garnish: Feel free to add some chopped green onions or sesame seeds on top!

More takeout-style recipes you’ll love:

• Easy Crockpot Teriyaki Chicken
• One Pot Chicken Chow Mein Recipe
• Chicken Stir Fry
• Beef Lo Mein

The post Chicken Fried Rice recipe appeared first on The Recipe Rebel.

If you hadn’t already guessed, comfort food season is my favorite season.

There is just something so inviting about the kitchen when it is grey and cool outside, or on a snowy, blustery day. On those days, this Chicken Pot Pie is the answer!

It really is the whole package: hearty, warming, healthy, creamy and with that flaky crust to top it all off!

P.S. if you’re big on meal prepping, this Crockpot Shredded Chicken and this Instant Pot Shredded Chicken are great ways to help prep some of this recipe in advance!

Variations on this pot pie recipe:

• Potatoes: looking for a lower carb option? Try some chopped cauliflower instead.
• Vegetables: pot pie is a great way to use up those veggies that are starting to fade, or ones you had cooked for another meal that are leftover in the fridge. You can use almost anything, as long as it cooked when you cover your filling with your pastry.
• Pastry: this is one of the swaps we make most often! Some days, there is just no time for homemade pie crust. You can also swap the top crust for a roll of puff pastry (and even skip the bottom, if you like!).
• Seasonings: the gravy in this chicken pot pie has neutral seasonings, so you can jazz it up if you wish! Add some cayenne pepper for a kick, fresh herbs if you need to use them up, or scan your spice cupboard for something that inspires you!
• Go single crust: If you only have one pie crust, or you just love a little higher filling to crust ratio, skip the bottom crust and opt for a top crust only. This makes this recipe even easier, because you only have to bake long enough to see that the top crust is golden.

Tips for prepping ahead:

• Store bought pastry is one of my favorite weeknight dinner hacks! Buy a few boxes and throw them in the freezer for quick meals later on.
• Chicken Pot Pie filling freezes great on its own, so if you don’t have time to prep whole chicken pot pies for the freezer, simply make a big batch of filling and freeze in bags just large enough for a single pie. This cuts down prep time in a big way when you need an easy dinner!

Can I make it in the slow cooker?

For my best slow cooker tips and tricks, see my Crockpot Chicken Pot Pie recipe here.

How to freeze Chicken Pot Pie:

Pot pies are a great freezer meal option for busy families!

You can prepare a pot pie up to the point of baking, then wrap tightly in plastic wrap and foil and freeze for up to 3 months. To serve, simply unwrap and bake at 400 degrees F for 45-50 minutes or until golden brown (cover those edges if they brown too quickly!).

You can also freeze a completely baked pot pie, after it cools to room temperature. Just wrap in plastic wrap and then foil and freeze up to 3 months. To serve, unwrap and bake at 400 degrees F for 30-40 minutes until heated through.

More cozy comfort food dinners!

• Slow Cooker Swedish Meatballs — we never have leftovers when these are on the table.
• Easy Lasagna — another make ahead, freezer friendly dinner.
• Hamburger Helper – a family favorite, made in one pot.
• Rigatoni Pasta Bake – make ahead and freezer friendly!

Print

Chicken Pot Pie

This Chicken Pot Pie is made with homemade pie crust, a thick and creamy filling of chicken and vegetables and baked to golden perfection. The perfect comfort food dinner!

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 1 hour hour 5 minutes minutes

Total Time 1 hour hour 20 minutes minutes

Servings 8 servings

Calories 538cal

Author Ashley Fehr

Ingredients

• 3 tablespoons butter
• 2 large carrots peeled and diced
• 10 creamer or baby potatoes cut into 1cm cubes
• ½ medium onion finely diced
• 1 rib celery diced
• 1 teaspoon minced garlic
• 1 teaspoon salt
• ½ teaspoon dried parsley
• ¼ teaspoon dried thyme
• ¼ teaspoon black pepper
• 3 tablespoons all purpose flour
• 2 cups cooked chopped chicken
• 1 cup low sodium chicken broth
• 1 cup frozen peas
• 1 box refrigerated pie crust rolls (top and bottom crust) (or double this homemade pie crust recipe)

US Customary – Metric

Instructions

• In a medium skillet, melt butter and add carrots, potatoes, onion and celery. Cook, stirring often, over medium heat, until nearly tender, about 10-15 minutes.
• Stir in garlic, salt, parsley, thyme and pepper and cook for 1 minute.
• Stir in flour until no white can be seen.
• Add chicken, broth, and peas. Simmer over medium heat until gravy has thickened to your liking and vegetables are tender. This is a great time to taste test and adjust seasonings. Set aside while you prepare the crust.
• Preheat oven to 400℉.
• Roll out one pie crust on a lightly floured surface and press into the bottom and up the sides of a 9″ pie plate.
• Pour filling into bottom pastry.
• Roll out top pastry and place on top of the filling, pressing the edges to seal top and bottom crusts together. Fold excess pastry underneath and crimp with a fork or as desired. You can also trim the excess pastry, but a thicker edge won't burn as quickly. Make several slits in the top of the pastry with a knife to allow steam to escape.
• Bake at 400℉ for 35-45 minutes, until pastry is golden brown, covering the edges if they brown too quickly. Let cool for 10-15 minutes before serving for easier slicing (optional).

Nutrition

Calories: 538cal | Carbohydrates: 75g | Protein: 15g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 32mg | Sodium: 559mg | Potassium: 1344mg | Fiber: 8g | Sugar: 4g | Vitamin A: 2857IU | Vitamin C: 62mg | Calcium: 56mg | Iron: 4mg

The post Chicken Pot Pie appeared first on The Recipe Rebel.

I’m not usually a pie person, but this ice cream is basically like coconut cream pie with the perfect creamy-to-crust ratio, and I’m not mad about it!

This No Churn Coconut Cream Pie Ice Cream has a creamy coconut filling flavor, bits of golden pie crust, and toasted coconut on top.

The pie crust gets baked first so it stays crisp enough to add texture, then half of it gets crumbled into the ice cream base. The rest can be sprinkled on top or stuck into bowls when serving, which is honestly my favorite part!

You don’t need an ice cream maker or any stirring while it freezes. Whip the cream, fold in sweetened condensed milk and coconut extract, add pie crust, and freeze until firm.

No-Churn Coconut Ice Cream recipe ingredients:

• Store-bought rolled pie crust: Homemade pie crust works too, but store-bought keeps this much quicker!
• Cream: heavy whipping cream is a must to get that thick and creamy texture.
• Sweetened condensed milk: Use regular sweetened condensed milk, not evaporated milk.

How to make Coconut Cream Pie Ice Cream:

Easy No-Churn Coconut Cream Pie Ice Cream is simple to make, and the baked pie crust pieces make it taste so much like pie! Scroll down to the recipe card for full ingredient amounts and instructions.

• Bake the rolled pie crust.
• Make the ice cream mixture.
• Crumble cooled pie crust into the ice cream mixture.
• Spoon the mixture into a loaf pan.

How to store homemade ice cream:

Store Easy No-Churn Coconut Cream Pie Ice Cream covered in the freezer for up to 2 weeks for the best texture. Press plastic wrap directly over the surface before covering the pan to help prevent ice crystals.

Let it sit at room temperature for 5 to 10 minutes before scooping if it’s very firm. If the crust pieces on top soften over time, add a few fresh pieces right before serving!

Print

Easy No-Churn Coconut Cream Pie Ice Cream

Easy No-Churn Coconut Cream Pie Ice Cream is made with whipped cream, sweetened condensed milk, coconut extract, toasted coconut, and baked pie crust pieces. It freezes into a creamy coconut dessert with crunchy crust in every scoop!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 12 minutes minutes

Total Time 37 minutes minutes

Servings 10 servings

Calories 299cal

Author Ashley Fehr

Ingredients

• 1 store bought rolled pie crust
• 1¼ cup whipping cream
• ½ teaspoon coconut extract
• 14 oz can sweetened condensed milk (300 ml)
• Toasted coconut for garnish

US Customary – Metric

Instructions

• Preheat the oven to 425℉. Roll the pie crust out onto a lightly floured surface. Place on a parchment-lined baking sheet or pizza pan and bake for 12-15 minutes until light golden brown. Set aside to cool.
• Whip cream with coconut extract until stiff peaks form. Carefully fold in sweetened condensed milk until totally combined (this can be done with an electric mixer on low speed). Crumble about ½ of the baked pie crust and stir into the ice cream mixture.
• Pour into a 2qt loaf pan and sprinkle with additional crumbled pie crust and toasted coconut. Freeze for 5-6 hours or until firm, then cover with plastic wrap and keep frozen until serving.
• To serve, I like to break larger pieces of the remaining half of the pie crust and stick into the ice cream bowls.

Video

Notes

*You can always toast additional coconut and stir it into the ice cream for more coconut flavor!

Nutrition

Calories: 299cal | Carbohydrates: 32g | Protein: 5g | Fat: 17g | Saturated Fat: 9g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Cholesterol: 39mg | Sodium: 117mg | Potassium: 45mg | Fiber: 0.4g | Sugar: 24g | Vitamin A: 537IU | Vitamin C: 0.2mg | Calcium: 122mg | Iron: 0.5mg

Variations and Substitutions

• Chocolate drizzle: Add chocolate sauce before serving if you like chocolate with coconut.
• Extra coconut: you can toast extra coconut to stir into the ice cream.
• Lime coconut: Add a little lime zest for a brighter, more tropical flavor!

More ice cream recipes you’ll love:

• Coffee Ice Cream
• No Churn Ice Cream
• Rocky Road Ice Cream
• No Churn Oreo Ice Cream

The post No-Churn Coconut Cream Pie Ice Cream appeared first on The Recipe Rebel.

This Perfect Lemon Blueberry Cheesecake is one of my favorite flavor combinations for the spring and summer (or any time of year, really)!

I’m all about a rich and creamy baked cheesecake, but you’re not going to find me messing around with a water bath here. With a few simple tricks, this Baked Lemon Cheesecake comes out perfectly ever time!

Make it a day ahead of time to let the cheesecake set, then top it off with homemade whipped cream!

Lemon Blueberry Cheesecake Ingredients:

• Fresh lemons: You’ll use both zest and juice, so bottled won’t work, here!
• Blueberries: Fresh or frozen both work and thicken the same way.
• Graham cracker crumbs: You can purchase the crumbs or make your own using a food processor or a ziplock bag and a rolling pin! You’ll need about 14 graham crackers to make 2 cups as listed in the recipe. 
• Cream cheese: Block-style, full-fat cream cheese will give you the best flavor!
• Sour cream or Greek yogurt: Plain full-fat sour cream or Greek yogurt works great! I don’t recommend using low-fat varieties because they add more water to the batter.
• Homemade whipped cream: You can also use store-bought whipped topping if you like!

How to make a Blueberry Lemon Cheesecake:

This Lemon Blueberry Cheesecake may have a few steps, but I promise it’s worth it! Make sure to check the recipe card for all the details.

• Zest and juice the lemons.
• Combine blueberries and sugar in a saucepan.
• Press graham crumbs, melted butter, and sugar into the pan.
• Make the lemon cream cheese filling.
• Pour into the prepared springform pan.
• Top the chilled cheesecake with the blueberry sauce and whipped cream.

How to store Lemon Blueberry Cheesecake:

This cheesecake keeps well in the refrigerator for up to 4 days! I recommend waiting to add the blueberry and whipped cream topping until right before serving.

If you’d like to freeze it, wrap slices or the whole cheesecake tightly and freeze for up to 3 months. Thaw it in the fridge overnight before serving for the best texture!

Print

Perfect Lemon Blueberry Cheesecake

This Perfect Lemon Blueberry Cheesecake is creamy, refreshing, and topped with a homemade blueberry sauce. The low-and-slow bake gives it a silky texture, and the overnight chill makes it the perfect make-ahead dessert!

Course Dessert

Cuisine American

Diet Vegetarian

Prep Time 25 minutes minutes

Cook Time 2 hours hours 10 minutes minutes

Total Time 2 hours hours 35 minutes minutes

Servings 16 servings

Calories 252cal

Author Ashley Fehr

Ingredients

• 2 lemons (zested and juiced, divided)

Blueberry Sauce

• 3 cups fresh or frozen blueberries
• ¼ cup granulated sugar (50g)
• ¼ cup reserved fresh squeezed lemon juice
• 1 tablespoon corn starch

Crust

• 2½ cups graham cracker crumbs (400 grams)
• ⅓ cup melted butter
• 1 tablespoon granulated sugar

Filling

• 3 packages cream cheese (24 oz or 750g total, room temperature)
• 1½ cups granulated sugar (300g)
• 1¾ cups sour cream or Greek yogurt
• 4 large eggs
• ¼ cup reserved fresh squeezed lemon juice
• 1 tablespoon vanilla
• reserved lemon zest from 2 lemons

Whipped Cream

• homemade whipped cream for topping, as desired

Instructions

• Zest and juice both lemons. Set aside.

Blueberry Sauce

• In a medium pan, combine blueberries and sugar. Whisk together lemon juice and corn starch and add to the pan.
• Cook over medium heat, stirring often, until bubbly and thickened, about 5-8 minutes.
• Set aside to cool to room temperature (the fridge makes this go much quicker)

Crust

• Preheat oven to 350℉ and line a 9" Springform pan with parchment paper (pinch it in between the bottom and the sides).
• Stir together graham cracker crumbs, butter and sugar and press into the pan and about 1/2″ up the sides.
• Bake for 10-12 minutes, just until dry. Remove to cool and reduce oven temperature to 275℉.

Filling

• In a large bowl, beat cream cheese with an electric mixer until smooth. Add the sugar and beat until smooth, scraping down the sides as necessary.
• Add sour cream, eggs, lemon juice, vanilla and lemon zest and beat until smooth.
• Pour cheesecake batter into the prepared crust and smooth the top.
• Bake at 275℉ for 1.5-2 hours, until the outer 2" are set and the center is still somewhat jiggly.
• Turn oven off and let sit in warm oven for 1 more hour.
• Remove from oven and set on the counter to cool to room temperature. Refrigerate at least 8 hours or overnight before slicing.
• Remove from pan, top with blueberry sauce and serve with whipped cream (optional).

Video

Notes

Storage:

• This cheesecake can be refrigerated for up to 4 days before serving.
• This cheesecake can be frozen for up to 3 months before thawing and serving. Thaw overnight in the refrigerator for best results. 

 

 

Nutrition

Calories: 252cal | Carbohydrates: 41g | Protein: 4g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.2g | Cholesterol: 60mg | Sodium: 155mg | Potassium: 139mg | Fiber: 2g | Sugar: 29g | Vitamin A: 281IU | Vitamin C: 12mg | Calcium: 59mg | Iron: 1mg

Variations and Substitutions

• Change up the fruit: Swap the blueberry sauce for raspberry or strawberry if that’s your favorite.
• Swap the crust: A vanilla wafer crust or lemon cookie crust can be used instead!

More cheesecake recipes:

• Pumpkin Cheesecake
• Blueberry Cheesecake
• No Bake Lemon Cheesecake
• The Best Vanilla Cheesecake Recipe

The post Perfect Lemon Blueberry Cheesecake appeared first on The Recipe Rebel.