The sauce is prepared from pantry staples: tomato sauce, tomato paste, ketchup, Worcestershire sauce and Dijon mustard, balanced with brown sugar and a few spices. It cooks down until slightly thickened and clings to the turkey mixture. Serve the hot filling on toasted hamburger buns and add relish or sliced pickles if you like a bright, briny contrast.

Ingredients

Scroll down for full amounts and step-by-step instructions. Notes on a few ingredients follow to help you get the best results.

• Ground turkey – the recipe was tested with 90/10 ground turkey. If you use a much leaner blend and the filling seems too dry, add a splash of water or chicken broth to reach the desired texture.
• Red bell peppers – finely dice so they soften quickly and distribute evenly through the filling.
• Tomato sauce, tomato paste and ketchup – form the tomato base. Ketchup and brown sugar provide sweetness; tomato paste gives body and richness.
• Worcestershire sauce and Dijon mustard – bring savory depth and bright tang to the sauce.
• Allergies and preferences – if you need gluten-free or dairy-free, check your Worcestershire sauce and buns for hidden gluten or dairy ingredients.

How to Make Ground Turkey Sloppy Joes

Heat a tablespoon of olive oil in a large, deep skillet over medium heat. Add the ground turkey and break it into small pieces with a spatula. Cook until the turkey is nearly done; it does not need to be completely finished before you add the vegetables.

Add one cup of diced white onion and the finely diced red bell peppers. Cook 2–3 minutes until the vegetables begin to soften. Stir in the minced garlic and then add tomato paste, tomato sauce, ketchup, Worcestershire sauce, Dijon mustard, brown sugar, smoked paprika, chili powder, salt and black pepper. Mix thoroughly so the tomato paste is incorporated and the sauce is uniform.

Bring the mixture to a gentle simmer and cook for 7–8 minutes, stirring occasionally, until the sauce reduces slightly and thickens enough to coat the turkey. Ensure the ground turkey reaches an internal temperature of 165 °F (74 °C). Taste and adjust seasoning with additional salt and pepper if needed.

Spoon the hot sloppy joe filling onto toasted hamburger buns. Top with relish or sliced pickles if you prefer a tangy crunch. Serve immediately with your favorite sides.

Make Ahead & Storage

This sloppy joe filling is well suited to meal prep. The flavors often deepen after resting, so leftovers can be even better the next day. Store the cooled filling separately from the buns to keep bread from getting soggy.

Refrigerate cooled leftovers in an airtight container for up to 4 days. Reheat on the stovetop over medium heat or in the microwave until steaming hot; leftovers should reach 165 °F (74 °C). The filling also freezes well—cool completely, then freeze for up to 3 months. Thaw overnight in the refrigerator before reheating.

The post Savory Ground Turkey Sloppy Joes first appeared on loolg.

This version adds a full cup of toasted walnuts for extra texture and flavor in every bite. It builds on a classic whole wheat banana bread and keeps the method simple: no mixer required, just two bowls and a whisk.

Ingredients

Scroll down to the recipe card for exact measurements and full instructions. The notes below explain a few ingredient choices.

• Whole wheat flour – this recipe uses 100% whole wheat flour; there’s no need to blend with all-purpose flour. For best results, weigh the flour to avoid adding too much, which makes the loaf dry or dense.
• Bananas – use very ripe bananas with plenty of brown spots. You’ll need about 480 grams of mashed banana (roughly four medium bananas). Weigh after peeling since sizes vary. Mash thoroughly so the banana distributes evenly through the batter; small soft lumps are fine but avoid large chunks.
• Walnuts – toasting the walnuts deepens their flavor and gives extra crunch in each bite. Use 3/4 cup (90 g) in the batter and reserve 1/4 cup (30 g) for topping. Chop the topping walnuts a bit more finely if you prefer a finer crunch. Pecans are a great substitute if you like.

How to Make It

This whole wheat banana nut bread is straightforward to prepare. Below is a concise overview of the process; the recipe card later in the post contains exact quantities and step-by-step instructions.

1. Toast the walnuts – spread them on a baking sheet, toast until fragrant, let cool, chop, and set aside 1/4 cup for the top of the loaf.
2. Mix the dry ingredients – whisk together the whole wheat flour, cinnamon, baking soda, baking powder and salt in one bowl.
3. Mix the wet ingredients – in a second bowl, whisk brown sugar, eggs, honey, oil and vanilla, then stir in the mashed bananas.
4. Combine – add the wet to the dry and stir just until combined; avoid overmixing to keep the loaf tender.
5. Add walnuts and bake – fold in most of the chopped walnuts, transfer the batter to a lined 9×5-inch loaf pan, sprinkle the reserved walnuts on top, and bake until a toothpick inserted in the center comes out clean or with a few moist crumbs.
6. Cool – allow the loaf to cool in the pan for about 15 minutes, then remove and cool completely on a wire rack before slicing for the best texture.

Make Ahead and Storage

Cool the bread completely, then store it in an airtight container at room temperature for up to five days. If your kitchen is hot or humid, place it in the refrigerator to keep it fresh and to limit mold growth.

To freeze, wrap the cooled whole loaf or individual slices tightly and place in a freezer-safe bag or container for up to three months. Thaw at room temperature or overnight in the refrigerator before serving. Slices thaw more quickly and are convenient for grab-and-go breakfasts.

More Banana Ideas

If you have extra ripe bananas, try variations like spelt or carrot-banana muffins, or incorporate cocoa for banana cocoa cookies. These adaptations can use a similar base of mashed banana and whole grain flour while changing mix-ins and spices for variety.

Whole Wheat Banana Nut Bread

Author
Erin Dooner

Course
Breakfast, Snack

Cuisine
American

Servings
12

Prep Time
25 mins

Cook Time
55 mins

Total Time
1 hr 20 mins

Soft, moist whole wheat banana nut bread made with ripe bananas, honey and toasted walnuts. Naturally dairy-free and freezer-friendly.

Ingredients

• 1 cup (120 grams) walnuts, divided
• 1 1/2 cups (188 grams) whole wheat flour
• 2 teaspoons ground cinnamon
• 1 teaspoon baking soda
• 1/2 teaspoon baking powder
• 1/2 teaspoon salt
• 1/2 cup (100 grams) brown sugar
• 2 large eggs
• 1/4 cup (80 grams) honey or maple syrup
• 3 tablespoons canola, vegetable or light olive oil
• 1 teaspoon vanilla extract
• 480 grams (about 2 cups) mashed banana (about 4 medium, very ripe bananas)

Instructions

• Preheat the oven to 350 °F (175 °C). Line a 9×5-inch (23×13 cm) loaf pan with parchment paper, leaving an overhang for easy removal.
• Spread the walnuts on a baking sheet and toast for 8–10 minutes, stirring once, until fragrant. Let them cool, then chop coarsely. Reserve 1/4 cup (30 g) for the top of the loaf.
• In a medium bowl, whisk together the whole wheat flour, cinnamon, baking soda, baking powder and salt.
• In another medium bowl, whisk brown sugar, eggs, honey, oil and vanilla until blended. Stir in the mashed bananas.
• Add the wet ingredients to the dry ingredients and stir just until combined. Do not overmix.
• Fold in 3/4 cup (90 g) of the chopped walnuts, then pour the batter into the prepared pan and smooth the top. Sprinkle the reserved 1/4 cup (30 g) walnuts evenly over the batter.
• Bake for 45–55 minutes, or until a toothpick inserted into the center comes out clean or with a few moist crumbs. Baking time will vary with banana moisture and oven differences.
• Let the bread cool in the pan on a wire rack for 15 minutes, then lift it out using the parchment overhang and let cool completely on the rack before slicing.
• Store in an airtight container at room temperature for up to 5 days. To freeze, wrap the cooled bread or slices tightly and freeze for up to 3 months.

Notes

• Gluten-free option: use a reliable measure-for-measure gluten-free flour blend in place of whole wheat flour. Results vary by brand—some blends produce a lighter texture than others.
• Nutrition information is an estimate provided for convenience only. For precise dietary calculations, consult a nutrition professional or use a trusted calculator tailored to your ingredients and brands.

Nutrition

Calories: 250kcal
Carbohydrates: 36g
Protein: 5g
Fat: 11g
Fiber: 3g
Sugar: 20g

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The post Whole Wheat Banana Nut Bread Recipe with Walnuts first appeared on loolg.

The dough is softer and slightly stickier than a basic sourdough because of the hydrated oats and honey, so this recipe is best for bakers with some sourdough experience. You’ll shape the loaf, then refrigerate it overnight before baking, so plan ahead.

If you’re new to sourdough, consider practicing with a straightforward loaf first to build confidence before trying this oat-enriched version.

The hydrated oats keep the crumb tender while adding flavor and texture. The finished loaf is excellent toasted with butter and honey but also pairs well with savory toppings. If you have extra starter to use, try a different recipe for variety.

Ingredients

The full recipe appears below. These notes highlight the ingredients that most affect the result.

• Oats – Use old-fashioned rolled oats, not quick oats or steel-cut oats. They are hydrated with hot water before being folded into the dough.
• Sourdough starter – Use an active 100% hydration starter near its peak when you mix the dough. A weak or overripe starter slows fermentation.
• Bread flour or higher-protein all-purpose flour – Aim for flour with roughly 11.5–12.5% protein. The dough is soft and sticky, so a stronger flour helps it hold shape. If you bake outside the U.S., choose flour by protein content rather than name.
• Whole wheat flour – A small amount adds depth and an earthy flavor. You can substitute more bread flour for an all-white loaf or use a small portion of rye for a different flavor profile.
• Honey – Honey adds mild sweetness and contributes to a tender crumb. Replace it with an equal weight of maple syrup if preferred.
• Additional rolled oats – These coat the outside of the shaped loaf. Apply before the loaf goes into the banneton so the oats adhere firmly.

Why hydrate the oats?

Hydrating the oats before adding them to the dough lets them absorb water so they stay tender in the baked loaf instead of drawing moisture from the crumb. Hydrated oats are also easier to incorporate with minimal mixing.

Be sure the oats are completely cool before folding them into the dough; warm oats can raise dough temperature and change fermentation timing.

How to make honey oat sourdough

Because of the hydrated oats and honey, this dough behaves a bit differently from a classic sourdough. Expect a softer, slightly stickier dough and adjust handling accordingly.

Have your starter at or near peak activity before you begin.

Hydrate the oats. Pour hot water over the rolled oats and let them soften. Cool completely before adding them to the dough.

Mix the dough. Combine the starter, room-temperature water, honey, and flours. Let the mixture rest briefly, then add salt and the reserved water gradually as needed. Mix until the dough develops enough strength to pass the windowpane test.

Add the oats and strengthen the dough. Mix in the cooled hydrated oats, then transfer the dough to a lightly greased bowl or container. After a short rest, perform two coil folds about 30 minutes apart. If the dough still feels very slack, give it one additional gentle fold.

Finish bulk fermentation. Continue fermenting until the dough has risen about 30–50%, looks puffy and aerated, and jiggles gently when the container is moved.

Shape and coat with oats. Pre-shape the dough and let it rest 15–20 minutes. Shape it into a tight round or batard. Lightly mist the exterior with water and roll it in additional oats. Place seam-side up in a lightly floured banneton. The oat coating is optional.

Cold proof. Cover and refrigerate for 12–16 hours.

Bake. Place a baking sheet on the rack beneath your Dutch oven or baking vessel to protect the bottom of the loaf. Preheat the oven and baking vessel thoroughly. Turn the cold dough onto parchment, score it with one long cut, and bake covered at 475°F (245°C). When the interior temperature approaches 195–200°F (90–93°C), remove the lid, reduce the oven to 425°F (220°C), and finish baking uncovered until the center reaches about 205–210°F (96–99°C) and the crust is deeply golden. Keeping the loaf covered for most of the bake protects the oat topping from over-browning; removing the lid at the end helps the crust color and the oats toast.

Allow the bread to cool completely on a wire rack before slicing. The crumb continues to set as it cools; cutting too soon can produce a gummy texture.

Example timeline

Fermentation time depends on starter strength, dough temperature, flour, and room temperature. Use the schedule below as a flexible framework: follow the dough’s visual and tactile cues rather than the clock.

Example schedule for a loaf ready to slice around mid-afternoon

Adjust the schedule to match your starter’s typical timing. The end of bulk fermentation is the most variable stage—shape the dough when it shows the right signs, not just because a set time has passed.

Can I make this without a stand mixer?

Yes. A stand mixer makes development easier, but you can mix by hand. Combine the starter, water, honey, and flours, rest, then add salt. Use folding and gentle kneading with wet hands until the dough passes the windowpane test. Add the cooled hydrated oats and work them in gently. A bench scraper and damp hands will make handling sticky dough much simpler.

Can I extend the cold proof?

For learning the recipe, stick to 12–16 hours. A longer cold proof may work with a very slow starter and a cold refrigerator, but this dough has a soft structure and can become more difficult to shape after extended fermentation.

Storage

Cool the bread completely before storing. Keep it at room temperature in a bread bag, paper bag, or loosely wrapped in a clean towel. For best texture, eat within 2–3 days. Avoid refrigeration unless necessary, since the fridge speeds staling for sourdough.

Freezing

This bread freezes well. For everyday use, cool completely, slice, and freeze individual slices in a freezer-safe bag with parchment between slices if desired. Toast slices directly from frozen. For longer storage, wrap the whole loaf well and freeze; thaw at room temperature and refresh briefly in the oven before serving.

Honey Oat Sourdough

Author: Erin Dooner

Course: Bread

Cuisine: American

Servings: 16

Prep Time: 45 mins

Soft and tender honey oat sourdough with a subtle honey sweetness and a rustic oat-coated crust.

Ingredients

Hydrated Oats

• 60 grams (2/3 cup) old-fashioned rolled oats
• 80 grams (1/3 cup) water, approximately 170°F (77°C)

Dough

• 100 grams (1/2 cup) active sourdough starter
• 300 grams (1 1/4 cups) water, divided (approx. 68–75°F / 20–24°C)
• 30 grams (1 1/2 tbsp) honey
• 400 grams (3 1/3 cups) bread flour or higher-protein all-purpose flour
• 50 grams (1/3 cup + 1 tbsp) whole wheat flour
• 10 grams (1 3/4 tsp) kosher salt
• Additional flour for dusting and shaping as needed
• Additional rolled oats for coating, as needed

Instructions

1. Combine the rolled oats and 80g hot water in a small bowl, stir to moisten, cover, and let sit at least 30 minutes until soft. Cool completely before using.
2. Add the active sourdough starter, 280g of the room-temperature water, and honey to a mixing bowl. Mix briefly to combine.
3. Add the bread flour and whole wheat flour. Mix on low until no dry flour remains and a rough dough forms. Cover and rest about 30 minutes.
4. Add the salt and begin mixing on low. Gradually add some or all of the remaining 20g water as needed. Mix until the dough is smooth, elastic, and can pass the windowpane test.
5. Monitor dough temperature; aim for a finished dough around 75–78°F (24–26°C). If the dough overheats, pause and let it cool before continuing.
6. Once the dough passes the windowpane test, mix in the cooled hydrated oats on low speed for 1–2 minutes, just until evenly distributed.
7. Transfer the dough to a lightly greased bowl. With damp hands, fold the dough over itself 2–3 times to form a cohesive ball. Cover and rest about 30 minutes.
8. Perform a coil fold, then a second coil fold about 30 minutes later. If the dough still feels slack, perform one more gentle fold 30 minutes after that.
9. Continue bulk fermentation until the dough has increased 30–50% in volume, appears puffy with bubbles, and jiggles gently when moved.
10. Turn the dough onto a lightly floured surface. Pre-shape into a loose round or oval and rest 15–20 minutes.
11. Final shape into a tight round or batard, creating surface tension without deflating the dough.
12. Spread rolled oats on a plate. Lightly mist the shaped loaf with water and roll it in the oats so they adhere. Place seam-side up in a lightly floured banneton. Cover and refrigerate 12–16 hours.
13. Preheat the oven to 475°F (245°C) with the Dutch oven or baking vessel inside and a sheet pan on the rack below to protect the loaf bottom. Preheat the vessel an additional 25–30 minutes once the oven reaches temperature.
14. Turn the cold dough onto parchment, score with one confident cut, and place it into the preheated vessel. Cover and bake at 475°F (245°C) for about 25–30 minutes, checking the internal temperature toward the end.
15. Reduce oven to 425°F (220°C), remove the lid, and bake uncovered 5–10 minutes until the crust is deeply golden and the center reaches 205–210°F (96–99°C).
16. Remove the loaf to a wire rack and cool completely before slicing.

Notes

• Use a kitchen scale and weigh ingredients in grams for the most accurate and consistent results. Cup measures are approximate.
• Choose bread flour or a higher-protein all-purpose flour (about 11.5–12.5% protein) for best structure. Adjust flour choice by protein content if you bake outside the U.S.
• The recipe lists 300g total water; 20g is held back and added gradually as needed. You may not need all of it depending on your flour.
• Nutrition information is an estimate and provided as a courtesy. For precise values, consult a nutrition professional or use a dedicated calculator.

Nutrition

Calories: 126 kcal • Carbohydrates: 26 g • Protein: 4 g • Fat: 1 g • Sodium: 244 mg • Fiber: 1 g

The post Honey-Oat Sourdough Bread Recipe first appeared on loolg.

Unlike traditional Genovese pesto, which highlights fresh basil and pine nuts, this version relies on sun-dried tomatoes for most of its color and concentrated flavor. Almonds give the pesto a slightly rustic texture; blanched almonds will make it smoother. A small amount of green olive brightens the savory profile without making the pesto taste predominantly of olives.

It comes together in about 15 minutes with no blanching or complicated prep. The sun-dried tomatoes, almonds, garlic, and black pepper are briefly toasted in a dry skillet before processing, which deepens the flavors and brings out a gentle toasted note in the almonds.

Use the pesto tossed with hot pasta and a splash of pasta water for a creamy sauce, spread it on crusty bread or crackers, or add it to sandwiches for instant flavor. It’s especially good on olive sourdough, where the crunchy toasted almonds and savory tomato notes stand out.

The pesto stores well: keep it refrigerated for up to five days, or freeze single portions so you always have a homemade sauce ready for quick meals and snacks.

Ingredient notes

Scroll down for the full recipe. Below are notes on key ingredients to help you get the best result.

• Sun-dried tomatoes – use tomatoes packed in oil and drain them without rinsing. Plain-packed tomatoes give a straightforward flavor; herb-infused varieties add extra seasoning. If using dry-packed tomatoes, rehydrate them by covering with boiling water for 15–20 minutes, then drain and pat dry.
• Almonds – whole almonds add rustic texture. For a silkier pesto, use blanched almonds. Walnuts, pine nuts, or cashews can substitute by weight, but each nut changes the flavor and texture slightly.
• Garlic – a brief toast with the tomatoes and almonds mellows raw sharpness and deepens the garlic flavor.
• Parmesan – freshly grated Parmesan gives the best texture and savory depth. Grana Padano is a fine substitute; pecorino will make the pesto saltier and more assertive.
• Fresh basil – use bright, healthy leaves for the best flavor. Avoid basil that is wilted or turning gray.
• Green olives – a small number of pitted green olives balances richness with a touch of acidity and salt; they are optional if you prefer to omit them.
• Extra-virgin olive oil – the olive oil shapes the final flavor, so choose one you enjoy. The recipe calls for fresh extra-virgin olive oil rather than relying entirely on the oil from the tomato jar, since packing oils vary in quality. If you trust your tomato jar oil, you may use some of it but keep the total added oil equal to the recipe amount.

How to make sun-dried tomato pesto

1. Toast the ingredients – heat a dry skillet over medium. Add drained sun-dried tomatoes, almonds, sliced garlic, and black pepper. Cook, stirring occasionally, about 5 minutes. The garlic should begin to brown, the tomatoes will release a bit of oil, and the almonds will become fragrant. Remove from heat and let cool for about 5 minutes.
2. Process – add the cooled tomatoes, almonds, and garlic to a food processor along with the grated Parmesan, fresh basil, and pitted green olives. Pulse until everything is finely chopped.
3. Emulsify with oil – run the processor at medium-low speed and slowly pour in the extra-virgin olive oil until the mixture becomes wet, smooth, and easily spreadable. If the pesto is too chunky, process a bit longer or add an extra tablespoon of olive oil. If it’s too thin, add a few more almonds or a little more grated cheese and process again.

Can I make this pesto vegan?

Yes. Replace the Parmesan with a plant-based Parmesan or nutritional yeast. Nutritional yeast provides a savory, cheesy note, though the texture will be slightly less creamy than with real cheese.

Why is my pesto too thick?

Add olive oil, 1 tablespoon at a time, and process until the desired consistency. Remember that when used with pasta, hot pasta water will thin the pesto and help it become a silky sauce.

Why is my pesto bitter?

Bitter flavors usually come from an ingredient that isn’t fresh. Taste the almonds before using them, make sure your olive oil is fresh, and use basil that is bright green rather than old or gray. If the finished pesto tastes slightly bitter, a little extra grated Parmesan can help balance bitterness; lemon juice can also reduce bitterness but will change the flavor profile.

How to store and freeze

Transfer pesto to an airtight container and smooth the surface. Pour a thin layer of extra-virgin olive oil over the top to limit air exposure, then refrigerate for up to five days. The pesto may darken and thicken slightly as it sits; bring it to room temperature for about 10 minutes and stir before serving.

To freeze, spoon pesto into an ice cube tray, cover each portion with a thin layer of olive oil, and freeze solid. Move the frozen portions to a freezer-safe bag or container. Thaw overnight in the refrigerator, stir, and let sit at room temperature for about 10 minutes before using. If excess oil separates, stir it back in.

How to use sun-dried tomato pesto

This pesto is versatile. For pasta, start with about two generous tablespoons per serving and add hot pasta water until the sauce is creamy enough to coat the noodles—the starch in the water helps emulsify the oil into the pesto. It’s also excellent spread on crusty or toasted bread, served with crackers, used as a sandwich spread with roasted vegetables, spooned over roasted vegetables, or stirred into pasta salad for a bright boost of flavor.

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Sun-dried Tomato Pesto

Author
Erin Dooner

Course
Side

Cuisine
Italian

Servings
12

Prep Time
5 mins

Cook Time
5 mins

Total Time
15 mins

An easy sun-dried tomato pesto made with toasted almonds, basil, Parmesan, garlic, and olive oil. Ready in about 15 minutes and delicious with pasta, bread, crackers, or sandwiches.

Ingredients

• 8.5 oz (160 g) jar sun-dried tomatoes in oil, drained but not rinsed (about 1 cup)
• 1/2 cup (75 g) almonds
• 2 garlic cloves, sliced
• 1/4 teaspoon black pepper
• 1/3 cup (33 g) freshly grated Parmesan cheese
• 1/2 cup (13 g) packed fresh basil leaves
• 6 pitted green olives
• 3/4 cup (165 g) extra-virgin olive oil

For storage:

• 1 tablespoon extra-virgin olive oil (to cover the surface)

Instructions

• Heat a dry pan over medium. Add the sun-dried tomatoes, almonds, sliced garlic, and black pepper. Cook for about 5 minutes, stirring occasionally, until the garlic browns slightly, the tomatoes release some oil, and the almonds are fragrant. Transfer to a bowl and let cool for 5 minutes.
• Add the cooled, toasted ingredients to a food processor with the grated Parmesan, packed basil leaves, and pitted green olives. Process until finely chopped.
• With the processor running at medium-low speed, slowly stream in the extra-virgin olive oil until the pesto is smooth and spreadable. Adjust texture with a little more oil to loosen or a few extra almonds or cheese to thicken.
• Spoon the pesto into an airtight container, smooth the surface, and pour a thin layer of olive oil on top to reduce air exposure. Refrigerate up to 5 days or freeze in portions. Use about 2 generous tablespoons per serving for pasta, loosening with hot pasta water as needed.

Notes

• Yields about 1 1/2 cups.
• Nutrition information is an estimate and provided as a courtesy.

Nutrition

Serving: 2 tablespoons
Calories: 231 kcal
Carbohydrates: 13 g
Protein: 5 g
Fat: 19 g
Sodium: 98 mg
Fiber: 3 g
Sugar: 8 g

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The post Sun-Dried Tomato Pesto Recipe for Pasta and Sandwiches first appeared on loolg.

This version is adapted from a classic apple-walnut chicken salad but swaps apples for grapes and walnuts for pecans, and adds Dijon mustard, green onions, and parsley to sharpen and freshen the flavor.

The dressing combines mayonnaise and sour cream for creaminess, balanced by fresh lemon juice and a little Dijon mustard so the salad never tastes heavy. It works well with shredded or diced roasted or rotisserie chicken, and you can combine breast and thigh meat if you prefer a more tender, flavorful result.

Serve this chicken salad in a buttery croissant, on sandwich bread, tucked into lettuce cups, or alongside crackers and fresh vegetables. It can be made naturally gluten-free when you use gluten-free mayonnaise and Dijon—if you use rotisserie chicken, confirm its seasoning is gluten-free as well.

Ingredient notes

Scroll down for the full recipe. Below are a few notes on key ingredients and choices that affect texture and flavor.

• Chicken – Use roasted, cooled chicken breast for a lighter texture or thigh meat for a richer, more tender salad. A mix of both is a nice compromise.
• Grapes – Seedless red grapes provide sweetness and color. Halve them so they’re evenly distributed; quarter very large grapes.
• Pecans – Toasting pecans intensifies their flavor and makes them crisp. Cool them completely before adding so they don’t warm or thin the dressing.
• Mayonnaise and sour cream – The combination yields a creamy dressing without relying solely on mayonnaise. Low-fat mayonnaise can be used if paired with full-fat sour cream to retain creaminess.
• Dijon mustard – Adds gentle tang and rounds out the dressing without an overt mustard taste.
• Celery and green onions – Finely dice these so they distribute evenly and don’t overpower the salad with large pieces.

What kind of chicken works best?

Chicken breast gives a firmer, leaner bite; thigh meat offers more richness and tenderness. Rotisserie chicken is the fastest option—discard skin and bones before measuring the meat. If you roast your own, start with roughly 700 grams (about 1½ pounds) of boneless, skinless chicken breast to yield about 3 cups (420 grams) cooked, diced chicken, though actual yield will vary depending on cooking loss.

If you’re using frozen chicken breasts, fully cook and cool them before dicing. Letting the meat cool completely before mixing preserves the dressing’s texture.

How to make chicken salad with grapes

1. Toast the pecans in a dry skillet over medium heat or on a baking sheet in a 350 °F (175 °C) oven until fragrant, then cool completely.
2. Whisk together mayonnaise, sour cream, fresh lemon juice, Dijon mustard, salt, and black pepper until smooth.
3. In a large bowl, combine diced chicken, halved grapes, finely diced celery, sliced green onions, chopped parsley, and cooled pecans (or reserve pecans to add just before serving for extra crunch).
4. Toss gently with the dressing until everything is evenly coated.
5. Cover and refrigerate for at least 30 minutes to let the flavors meld, then stir gently before serving.

Make ahead and storage

Prepare the salad up to 24 hours in advance for best texture. Keep it covered in the refrigerator and stir gently before serving. If making a day ahead, consider keeping the pecans separate and adding them just before serving to maintain crispness.

Store in an airtight container in the refrigerator for up to 3 days. The dressing will stay creamy, but pecans will soften over time and grapes may release some moisture. Do not freeze. For best flavor, allow the salad to sit at room temperature for 5–10 minutes before serving so it isn’t too cold.

If you enjoy contrasts of sweet, savory, creamy and crunchy, this salad will likely become a reliable go-to. Testers praised the interplay of textures and the bright balance that the grapes and lemon add to the dish.

Chicken Salad with Grapes

Author Erin Dooner

Course Lunch, Main

Cuisine American

Servings 8

Prep Time 15 mins

Total Time 45 mins

A creamy, crunchy chicken salad with sweet grapes and toasted pecans, brightened with lemon and Dijon. Great for sandwiches, croissants, lettuce cups, or served with crackers.

Ingredients

Dressing:

• 1/2 cup (118 grams) mayonnaise
• 1/4 cup (59 grams) sour cream
• 1 tablespoon freshly squeezed lemon juice
• 1 teaspoon Dijon mustard
• 1/4 teaspoon salt
• 1/4 teaspoon cracked black pepper

Salad:

• 1/2 cup (55 grams) pecans, roughly chopped
• 3 cups (420 grams) cooked, cooled, and diced chicken
• 1 1/2 cups (225 grams) seedless red grapes, halved
• 1/2 cup (50 grams) celery, finely diced
• 1/4 cup (25 grams) green onions, thinly sliced
• 1 tablespoon fresh flat-leaf parsley, finely chopped

Instructions

• Toast the pecans in a dry skillet over medium heat for 4–6 minutes, stirring often, until fragrant. Alternatively, spread on a baking sheet and toast at 350 °F (175 °C) for 5–8 minutes. Let cool completely.
• Whisk together the mayonnaise, sour cream, lemon juice, Dijon, salt, and black pepper until smooth.
• In a large bowl, combine the chicken, halved grapes, diced celery, sliced green onions, chopped parsley, and cooled pecans. Reserve pecans if you plan to serve the salad the next day.
• Pour the dressing over the chicken mixture and gently stir until evenly coated.
• Cover and refrigerate at least 30 minutes before serving. Stir gently again before serving. If very cold, allow 5–10 minutes at room temperature for the best flavor.
• Store leftovers in an airtight container in the refrigerator for up to 3 days. Do not freeze.

Notes

• Use roasted boneless, skinless chicken breasts or meat removed from a rotisserie chicken with skin and bones discarded. A mix of breast and thigh meat adds extra richness.
• If roasting your own chicken, roast about 700 grams (1½ pounds) boneless, skinless chicken breasts at 400 °F (200 °C) until the thickest part reaches 165 °F (74 °C), about 18–25 minutes depending on thickness. Cool, then dice and measure 3 cups (420 grams).
• Low-fat mayonnaise works when combined with full-fat sour cream to maintain a creamy dressing.
• This recipe is naturally gluten-free when made with gluten-free mayonnaise and Dijon. If using rotisserie chicken, confirm that its seasoning is gluten-free.

Nutrition

Calories: 262 kcal

Carbohydrates: 7 g

Protein: 14 g

Fat: 20 g

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The post Creamy Chicken Salad with Grapes for Summer Lunch first appeared on loolg.

Top some with finely chopped peanuts, add sprinkles to others, and leave the rest plain for variety. Making a mix of toppings adds visual appeal and makes the batch feel more special.

When frozen, the banana stays firm while the chocolate sets into a thin, snappy shell. The peanut butter contributes richness and makes each bite more satisfying than plain chocolate-covered banana slices.

Ingredient notes

• Bananas – choose ripe but still firm bananas. A few brown spots are fine, but avoid overly soft fruit that will become mushy while assembling.
• Peanut butter – natural peanut butter (100% peanuts) tends to be runnier than commercial varieties. If you use it, avoid overfilling and press the top slice gently so the filling doesn’t squeeze out. Sunflower seed butter makes a great peanut-free substitute; it works well for nut-free, paleo, or allergy-friendly versions.
• Chocolate – chop the chocolate finely so it melts evenly and quickly. Semisweet chocolate balances the sweetness of the banana and peanut butter. Use a dairy-free chocolate if you need the recipe to be vegan, or a paleo-friendly chocolate for a paleo version.
• Coconut oil – refined coconut oil thins the chocolate without adding coconut flavor. Unrefined coconut oil is fine if you don’t mind a subtle coconut note.
• Toppings – if using peanuts, chop them very finely so they adhere to the chocolate. Sprinkles are an easy alternative. For paleo options, try toasted shredded coconut or crushed freeze-dried fruit; a light sprinkle of flaky sea salt also works well.

For thicker, stick-mounted versions, consider frozen banana pops that combine banana and chocolate without the peanut butter center.

Best bananas for frozen banana bites

Choose bananas that are ripe, sweet, and still firm. Very soft or heavily spotted bananas are harder to slice cleanly and can become mushy during assembly. Straighter bananas are slightly easier to slice evenly, but the most important detail is slice thickness: cut rounds about 1/4″ (6 mm) thick. Thicker pieces make the finished bites harder to eat and more likely to fall apart.

If your bananas are overripe and too soft for this preparation, use them in recipes designed for very ripe fruit, such as banana granola bars or baked goods that call for mashed bananas.

Why freeze them before dipping?

Freezing the assembled banana sandwiches firms the bananas and peanut butter so they won’t slide apart when dipped. Two to three hours is usually enough time; you want the pieces firm but not rock-solid. If they freeze completely solid, the chocolate can set almost instantly and leave no time to add toppings.

If you do freeze overnight, let the bites sit at room temperature a few minutes before dipping so the chocolate doesn’t set too quickly, but do not leave them long enough to begin thawing.

Storage

Once the chocolate is fully set, store the peanut butter banana bites in an airtight, freezer-safe container. If stacking, place parchment or wax paper between layers to prevent sticking. For the best texture and flavor, enjoy within about one month. Depending on your freezer temperature, let the bites sit at room temperature for 2–5 minutes before serving so they’re easier to bite without being too soft.

Peanut Butter Bananas

Author: Erin Dooner

Course: Snack

Cuisine: American

Servings: 28 bites

Prep Time: 20 mins

Total Time: 2 hrs 20 mins

Peanut butter sandwiched between banana rounds, dipped in melted semisweet chocolate for an easy frozen snack with optional peanuts or sprinkles.

Ingredients

• 2 large ripe but firm bananas
• 3 tablespoons (48 grams) peanut butter
• 1/3 cup (56 grams) finely chopped semisweet chocolate
• 1 teaspoon (5 grams) refined coconut oil (or unrefined if you don’t mind a hint of coconut)
• Pinch of salt
• Super finely chopped peanuts, optional
• Sprinkles, optional

Instructions

1. Line a baking sheet that fits in your freezer with parchment paper.
2. Peel the bananas and slice them into rounds about 1/4″ (6 mm) thick.
3. Place about 1/4 teaspoon of peanut butter in the center of half the banana slices. Avoid spreading it to the edges.
4. Top each peanut butter–covered slice with a second banana round. If using runny natural peanut butter, place the top slice gently without pressing down.
5. Arrange the bites on the prepared sheet and freeze for 2–3 hours, or until firm enough to handle.
6. Combine the chopped chocolate, coconut oil, and a pinch of salt in a very small microwave-safe bowl. Melt at 50% power in 30-second increments, stirring between each session, until smooth.
7. Working in small batches, remove a few bites from the freezer and dip each into the melted chocolate, returning them to the parchment-lined sheet.
8. Immediately add sprinkles or finely chopped peanuts before the chocolate sets. Leave some plain if desired.
9. Repeat with the remaining bites, keeping them frozen until ready to dip.
10. Return the finished bites to the freezer until the chocolate is completely set.

Notes

• Both natural and conventional peanut butter work. Natural peanut butter is runnier, so avoid overfilling and pressing the slices together.
• Slices should be about 1/4″ (6 mm) thick. Thicker slices are harder to eat and more likely to fall apart.
• A very small bowl for melting creates a deeper chocolate pool and makes dipping easier.
• Add toppings immediately after dipping because the chocolate sets quickly on frozen bananas.
• If the bites freeze completely solid, let them sit a few minutes at room temperature before dipping so the chocolate doesn’t set too quickly.
• Store in an airtight freezer-safe container for up to one month.

Nutrition

Serving: 1 bite

Calories: 30 kcal

Carbohydrates: 4 g

Protein: 0.5 g

Fat: 2 g

Fiber: 0.3 g

The post Peanut Butter Banana Bites: No-Bake Frozen Snack first appeared on loolg.

Blue cheese slaw transforms a simple bag of coleslaw mix into a creamy, tangy side dish loaded with bold flavor. Shredded cabbage and carrots are combined with finely diced celery, crumbled blue cheese, and a savory Dijon-mayonnaise dressing for a slaw that is rich, sharp, and pleasantly savory without being sweet.

Unlike many classic coleslaws that lean sweet, this version stays bright and savory. The white wine vinegar and Dijon mustard cut through the richness of the mayonnaise, while garlic powder and black pepper underscore the blue cheese’s assertive tang. Celery contributes extra crunch and freshness, and the blue cheese crumbles create small bursts of salty, creamy flavor throughout each bite.

Using a pre-shredded coleslaw mix makes this recipe quick to assemble. Active prep takes about 10 minutes, followed by a brief chilling period so the flavors can meld and the cabbage relaxes into the dressing. The slaw keeps well refrigerated, so it’s a great make-ahead option for cookouts, potlucks, or busy weeknight meals.

Ingredient notes

Scroll to the recipe card below for full quantities and step-by-step instructions. The notes here explain key choices and simple swaps.

• Coleslaw mix – A 14-ounce (397 g) bag of pre-shredded coleslaw mix saves time and yields the right balance of cabbage and carrots. A mix that includes both green and red cabbage adds color and texture.
• Dijon mustard – Adds a subtle tang that deepens the dressing without making it taste like mustard.
• Garlic powder – Blends evenly into the dressing and provides a milder, more consistent garlic flavor than minced fresh garlic.
• Blue cheese – Crumbling blue cheese from a wedge gives the best texture and creaminess; pre-crumbled varieties will work but can be drier. Because blue cheese and mayo are salty, taste before adding any extra salt.
• Celery – Finely diced so the crunch is evenly distributed. It’s optional but recommended for added texture.

How to Make Blue Cheese Slaw

Combine the mayonnaise, white wine vinegar, Dijon mustard, garlic powder, and black pepper in a large bowl and whisk until smooth. Add the coleslaw mix and the diced celery, tossing to coat everything evenly. Finally, gently fold in the crumbled blue cheese so the pieces remain slightly intact and create pockets of flavor.

Cover and refrigerate the slaw for at least 30 minutes before serving to allow the flavors to meld and the cabbage to release a little moisture. Stir again just before serving to redistribute the dressing and blue cheese.

Why the dressing looks thick

The dressing will be fairly thick when first mixed; that’s intentional. As the slaw chills, the cabbage softens and releases a small amount of water, which will loosen the dressing naturally. If, after chilling, the dressing is still thicker than you prefer, add milk a teaspoon at a time until you reach the desired consistency.

Substitutions and variations

• Vinegar swap – Use apple cider vinegar or distilled white vinegar instead of white wine vinegar.
• Fresh herbs – Stir in 1 tablespoon of finely chopped parsley, chives, or dill for added freshness.
• Sweeter slaw – If you prefer a touch of sweetness, mix 1–2 teaspoons of honey or granulated sugar into the dressing.
• Lighter version – Replace half the mayonnaise with plain Greek yogurt for a tangier, lighter dressing.

Make ahead and storage

You can prepare blue cheese slaw up to 24 hours ahead. Store it tightly covered in the refrigerator and give it a good stir just before serving. The slaw will keep in an airtight container for up to 3 days, though the texture is best during the first 24 hours. Over time, the cabbage will continue to release moisture and the dressing will thin slightly.

Blue Cheese Slaw

Servings: 6 | Prep Time: 10 mins | Total Time: 40 mins

This blue cheese slaw combines crisp coleslaw mix and celery with a creamy, tangy dressing and crumbled blue cheese. Quick to prepare and ideal for make-ahead serving.

Ingredients

• 14 ounces (397 grams) bag of coleslaw mix
• 1/2 cup (112 grams) mayonnaise
• 1 tablespoon white wine vinegar
• 1 teaspoon Dijon mustard
• 1/2 teaspoon garlic powder
• 1/4 teaspoon black pepper
• 1/4 cup (25 grams) finely diced celery
• 1/4 cup (34 grams) crumbled blue cheese

Instructions

1. In a large mixing bowl, whisk together the mayonnaise, white wine vinegar, Dijon mustard, garlic powder, and black pepper until smooth.
2. Add the coleslaw mix and the diced celery. Toss until everything is evenly coated with the dressing.
3. Gently fold in the crumbled blue cheese so it is evenly distributed without breaking up completely.
4. Cover and refrigerate for at least 30 minutes before serving to allow the flavors to develop. Stir once more before serving.
5. Make-ahead: You can prepare the slaw up to 24 hours in advance. Store tightly covered in the refrigerator and stir well before serving. Leftovers keep in an airtight container for up to 3 days, though texture is best within the first day.

Notes

• Nutrition information, when provided, is an estimate and should not replace professional advice. For precise nutritional data, consult a nutritionist or use your preferred calculator.
• If you prefer a milder blue cheese presence, reduce the amount of crumbled blue cheese or fold in half initially and add more to taste after chilling.

Nutrition (per serving, approximate)

• Calories: 166 kcal
• Carbohydrates: 4 g
• Protein: 2 g
• Fat: 16 g
• Saturated Fat: 3 g
• Sodium: 208 mg
• Fiber: 2 g
• Sugar: 2 g

The post Creamy Blue Cheese Coleslaw with Tangy Dressing first appeared on loolg.

After testing a cottage cheese cookie dough recipe, I wanted to explore another cottage cheese dessert — and with hot weather, ice cream felt perfect. I’d been curious about using cottage cheese in frozen desserts for a while, and this version delivers a smooth vanilla base with chocolate and peanut butter accents so the cottage cheese flavor disappears entirely when blended properly.

One important point: cottage cheese ice cream freezes much firmer than traditional ice cream. Because this recipe is lower in fat and sugar and contains more water, it sets up quite hard in the freezer. That’s normal — simply remove the container from the freezer 15–20 minutes before serving so it softens enough to scoop. Even when softened, the texture will be a touch denser and less aerated than premium churned ice cream, but still creamy and satisfying.

Why you’ll love it

• Doesn’t taste like cottage cheese when blended smooth — the curds melt away to a creamy vanilla base.
• Higher-protein dessert without using protein powders.
• No ice cream maker required — just a blender or food processor.
• Peanut butter is swirled through instead of mixed into the base, giving distinct ribbons for texture and flavor contrast.

Ingredient notes

See the full recipe below for exact measurements. These notes explain a few ingredient choices:

• Cottage cheese: Full-fat cottage cheese yields the creamiest, least icy texture. Low-fat cottage cheese contains more water and will freeze harder.
• Greek yogurt: Full-fat plain Greek yogurt (around 10%) adds richness and a slight tang that makes the flavor more ice-cream-like.
• Honey: Freezing dulls sweetness, so taste the blended base before freezing and add more honey if you prefer a sweeter result.
• Mini chocolate chips: Smaller chips distribute more evenly through the frozen base than regular-sized chips.
• Natural creamy peanut butter: Use a natural brand with no added oils or sugars. Warm or thin the peanut butter with honey and a splash of milk to create smooth, scoopable ribbons.

How to make cottage cheese ice cream

All you need is a blender or food processor and a loaf pan or freezer-safe container. No ice cream machine required.

1. In a blender or food processor, combine the cottage cheese, Greek yogurt, honey, vanilla extract, and a pinch of salt. Blend until completely smooth, scraping the sides as needed. There should be no visible curds.
2. Taste the mixture. If you prefer a sweeter ice cream, add a little more honey and blend again.
3. Transfer the smooth base to a large bowl and fold in the mini chocolate chips so they distribute evenly.
4. In a small bowl, whisk together the natural creamy peanut butter, honey, and milk until the mixture is smooth and pourable. The extra honey and milk thin the peanut butter enough to create ribbons when swirled into the ice cream.
5. Spread about half of the cottage cheese mixture into a loaf pan or similar container. Drizzle half of the peanut butter mixture over the top.
6. Repeat with the remaining cottage cheese base and peanut butter. Use a butter knife to gently swirl through the layers a few times to create ribbons; avoid overmixing so the swirl remains visible.
7. Cover the pan tightly and freeze for 4–6 hours, or until firm. Because this ice cream freezes quite hard, remove it from the freezer 15–20 minutes before serving to allow it to soften for easier scooping.
8. Store any leftover ice cream tightly covered in the freezer for up to two weeks. Let it sit at room temperature briefly before scooping each time.

Should you make it?

If you expect the exact light, airy texture of premium churned ice cream, this recipe won’t match that. But if you’re after a genuinely tasty, higher-protein frozen treat that feels more indulgent than many cottage cheese-based desserts, this is a great option. The peanut butter ribbons and mini chocolate chips add richness and contrast, making each bite satisfying.

Notes

• Nutrition values are estimates and provided as a courtesy. For exact nutrition data consult a professional or use your preferred calculator.
• Use full-fat dairy for the creamiest result. Lower-fat ingredients increase iciness.

The post Creamy Cottage Cheese Ice Cream Recipe first appeared on loolg.

The dough is easy to make, requires no baking, and is a great high-protein snack or dessert. It works well as an ice cream add-in: roll small balls, freeze them briefly, and stir into vanilla ice cream for a cookie-dough-style treat. It’s also an ideal late-night snack—rich and sweet without feeling overly heavy.

• No baking required — blend, mix, chill, and enjoy.
• Tastes like real cookie dough rather than a protein dessert trying to emulate it.
• High in protein from cottage cheese and protein powder.

Ingredients

See the recipe card below for exact measurements. Notes on a few ingredients follow.

• Dates — Medjool dates were used in the photos, but Deglet Noor dates also work well when measured by weight. Dates act as the primary sweetener and help bind the mixture.
• Natural peanut butter — Use runny natural peanut butter with no added oil or sugar. Standard processed peanut butters are usually too thick and can change the dry-to-wet balance. If peanuts are not an option, sunflower seed butter or a sunflower/cashew blend are reasonable alternatives.
• Cottage cheese — Full-fat small-curd cottage cheese yields the best creamy, melt-in-your-mouth texture. Low-fat or fat-free cottage cheese produces a thinner, less satisfying texture in this no-bake recipe.
• Maple syrup or agave — These liquid sweeteners blend smoothly; honey is thicker and not recommended. Granulated sweeteners won’t dissolve or incorporate as well without additional steps.
• Finely blanched almond flour — Provides structure without a grainy texture. Oat flour could be substituted but will absorb more liquid; start with a smaller amount and add more as needed.
• Vanilla protein powder — Adds sweetness, structure, and protein. Neutral powders often produce a bland result; vanilla is recommended for flavor. If you skip the protein powder, substitute extra almond flour as noted in the recipe.

How to Make It

You’ll need a food processor or a high-speed blender to get the cottage cheese completely smooth. A smaller jar for nut butter on a blender works well for the date/peanut butter base.

1. Blend the pitted dates and natural peanut butter until the dates are finely processed into a paste.
2. Add vanilla extract, cottage cheese, and maple syrup to the date-peanut butter mixture and process at high speed until completely smooth.
3. In a large bowl, whisk together the almond flour, sea salt, and vanilla protein powder until there are no visible clumps.
4. Pour the blended wet mixture into the dry ingredients and stir with a spatula until fully combined. It may look powdery at first; continue mixing for about a minute to let the almond flour and protein powder hydrate.
5. Fold in the chocolate chips evenly.
6. Cover and chill in the refrigerator for at least 20 minutes. After chilling, check thickness and adjust: if too thick, stir in milk one tablespoon at a time; if too thin, add a tablespoon of almond flour at a time until scoopable.

Tips for Success

• It often looks too powdery when the wet and dry are first combined; keep mixing and allow time for absorption.
• Different protein powders absorb liquid differently due to added texturizers. Allow the dough to chill so the protein can absorb moisture and you can judge the final texture accurately.
• Aim for a soft, scoopable dough that holds its shape when rolled into balls but is not overly sticky.
• Let refrigerated dough sit at room temperature about 15 minutes before serving if it becomes very firm in the fridge.

Protein Powder Considerations

Protein powder choice affects texture. Plant-based powders often absorb more liquid than whey, producing a thicker dough. Give the mixture 35–40 minutes of chill time before making final adjustments so you can accurately assess how much liquid has been absorbed. Some protein powders with many additives may require a splash of milk to soften.

Can I Omit the Protein Powder?

Yes. Replace the 1/4 cup of protein powder with about 2 1/2 tablespoons (16 grams) of extra almond flour. The dough will be slightly less sweet, a touch more grainy, and not as thick, but still enjoyable.

Troubleshooting

• Too powdery: keep mixing and allow resting time for absorption.
• Too thick: stir in milk 1 tablespoon at a time.
• Too thin or soupy: chill for 30 minutes, then add almond flour 1 tablespoon at a time until scoopable.
• If you taste cottage cheese: blend longer to achieve a smoother base.
• Adjust sweetness according to the sweetness of your protein powder and dates.

Storage and Freezing

Store cookie dough in an airtight container in the refrigerator for up to 4 days. The dough will thicken the longer it sits as almond flour and protein powder continue to absorb moisture; add a splash of milk to loosen it. For longer storage, shape the dough into individual balls and freeze them separately; thaw in the fridge overnight when ready to eat. Frozen dough balls keep well for up to three months.

Vegan Option

A vegan version is possible but the result depends heavily on the texture and richness of your plant-based cottage cheese alternative and the protein powder. Use a thick, creamy plant-based cottage cheese, increase almond flour if the mixture is thin, and add milk after chilling if a plant protein powder absorbs too aggressively. Start with one tablespoon of milk and add more as necessary to reach a scoopable consistency.

Important Notes

Do not use raw all-purpose flour in this no-bake recipe; raw wheat flour is not safe to eat. If you substitute flour, remember absorption rates vary and will change the dough’s texture. This recipe is designed to be eaten raw and is not intended to be baked into cookies.

Have you tried this cottage cheese cookie dough? Please leave a review and rating to share how it turned out.

Cottage Cheese Cookie Dough

Author: Erin Dooner

Course: Snack

Cuisine: American

Servings: 10

Prep Time: 10 mins

Chill Time: 20 mins

This cottage cheese cookie dough is thick, creamy, and surprisingly close to real cookie dough. Made with cottage cheese, dates, almond flour, protein powder, and chocolate chips. Grain-free and gluten-free.

Ingredients

• 4 (100 g) pitted Medjool dates (or 100 g Deglet Noor dates)
• 2 tablespoons (32 g) natural peanut butter (no added fat or sugar)
• 1 1/2 teaspoons vanilla extract
• 1 cup (230 g) full-fat small-curd cottage cheese
• 2 1/2 tablespoons (30 g) maple syrup or agave
• 1 cup (100 g) finely blanched almond flour
• 1/2 teaspoon sea salt
• 1/4 cup (27 g) vanilla protein powder
• 1/3 cup (60 g) semi-sweet or dark chocolate chips
• Milk of choice (only if needed to thin)

Instructions

1. In a food processor, blend the dates and natural peanut butter until the dates are finely processed into a paste.
2. Add vanilla extract, cottage cheese, and maple syrup. Process at high speed until the mixture is completely smooth.
3. Whisk together almond flour, sea salt, and vanilla protein powder until no clumps remain.
4. Add the blended wet mixture to the dry ingredients and mix with a spatula until the powders are hydrated and the dough is thick and scoopable.
5. Fold in the chocolate chips until distributed evenly.
6. Cover and chill in the refrigerator for at least 20 minutes. After chilling, adjust texture if needed: add milk 1 tablespoon at a time to loosen or a tablespoon of almond flour to thicken.
7. Store in an airtight container in the fridge for up to 4 days, or form into balls and freeze for up to 3 months.

Notes

• Tested successfully with vanilla whey protein powder and with a seed-based vanilla protein powder. Protein powders vary—choose one compatible with gluten-free or grain-free diets if needed.
• Nutrition information is an estimate and should be used as a guide only.

Nutrition (per serving, approximate)

Calories: 185 kcal • Carbohydrates: 19 g • Protein: 7 g • Fat: 10 g • Sugar: 14 g • Fiber: 2 g

The post No-Bake Cottage Cheese Cookie Dough Bites first appeared on loolg.

Roasting a whole chicken might seem intimidating, but it’s one of the easiest dinners to prepare. Most of the time is hands-off, and the Dutch oven does the heavy lifting. The vegetables underneath become richly flavored by the drippings, and leftovers are perfect for soups, sandwiches, salads, wraps, or quick meals throughout the week.

Ingredient Notes

Scroll down for the full recipe. These notes highlight a few key ingredients.

• Whole chicken – A 3½ to 4½-pound (1.6–2 kg) chicken works best for even cooking.
• Olive oil or butter – Olive oil yields slightly crispier skin; butter adds a richer, more indulgent flavor.
• Lemon – Placing lemon inside the cavity brightens the flavor and adds moisture.
• Garlic – Roasting whole garlic softens it and deepens the aroma in the pan juices.
• Vegetables – Carrots, celery, and onion create a natural roasting rack and flavor the drippings.

Why Roast the Chicken Covered First?

Starting the roast covered traps steam in the Dutch oven, which naturally bastes the chicken while it cooks. This technique keeps the meat juicy and tender without repeated manual basting. Near the end of cooking, removing the lid lets the skin brown and crisp, giving you both succulent meat and golden skin.

How to Make It

1. Remove the giblets and pat the chicken very dry with paper towels.
2. Rub the chicken with olive oil or melted butter and coat evenly with the seasoning blend.
3. Stuff the cavity with lemon halves, garlic, and a few pieces of onion.
4. Arrange carrots, celery, and the remaining onion in the bottom of a Dutch oven to form a rack.
5. Set the chicken breast-side up on top of the vegetables.
6. Cover and roast until the chicken is mostly cooked through.
7. Remove the lid and continue roasting until the skin is crispy and golden.
8. Let the chicken rest 10–15 minutes before carving.

Butter vs. Olive Oil

Both fat choices work well. Butter lends a deeper, comforting flavor, while olive oil creates slightly crispier skin and a lighter finish. For everyday dinners, olive oil is a great pick; choose butter when you want a richer result.

Storage and Leftovers

Store leftover chicken in an airtight container in the refrigerator for up to four days. To reheat, place pieces in a baking dish with a splash of broth and warm at 300 °F (150 °C) until heated through. Shredded chicken works beautifully in soups, salads, wraps, or sandwiches.

Common Questions

Do I need to baste the chicken?

No. The covered Dutch oven creates a self-basting environment, so manual basting isn’t necessary.

Can I cook the chicken straight from the fridge?

It’s better to let the chicken sit at room temperature for 20–30 minutes before roasting so it cooks more evenly.

Can I add potatoes?

Yes. Potatoes work well with the other vegetables and roast nicely underneath the chicken.

Oven Roasted Whole Chicken

Author
Erin Dooner

Course Main

Cuisine American

Servings
6

Prep Time
20 mins

Cook Time
1 hr 45 mins

Total Time
2 hrs 5 mins

This oven-roasted whole chicken turns out juicy with golden, crispy skin and tender roasted vegetables flavored with garlic, herbs, and lemon.

Ingredients

• 1 whole chicken (3½–4½ lbs / 1.6–2 kg), giblets removed
• 1½ teaspoons salt
• 1 teaspoon black pepper
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon smoked paprika
• 1 teaspoon dried thyme (or Italian seasoning)
• 2 tablespoons olive oil (or melted butter)
• 1 lemon, halved
• 1 head garlic, halved crosswise
• 1 small onion, quartered
• 3–4 carrots, cut into chunks
• 2–3 celery stalks, cut into chunks

Instructions

1. Pat the chicken completely dry with paper towels. Tie the legs together with kitchen twine and tuck the wings under if desired.
2. In a small bowl, combine salt, pepper, garlic powder, onion powder, smoked paprika, and thyme.
3. Rub the chicken all over with olive oil or melted butter, then coat evenly with the seasoning blend, including under the wings and around the legs.
4. Place lemon halves, the halved garlic head, and a few onion pieces inside the cavity.
5. Arrange carrots, celery, and the remaining onion in the bottom of the Dutch oven and set the chicken breast-side up on top of the vegetables.
6. Cover and roast at 375 °F (190 °C) for about 60 minutes to lock in moisture.
7. Remove the lid and roast another 30–45 minutes, or until the skin is golden and the internal temperature reaches 165 °F (74 °C) in the thickest part of the thigh. For extra crispiness, broil 2–3 minutes at the end while watching closely.
8. Let the chicken rest 10–15 minutes before slicing so the juices redistribute.
9. Store leftovers in an airtight container in the refrigerator for up to 4 days. To reheat, place chicken in a baking dish with a splash of broth and warm at 300 °F (150 °C) until heated through.

Notes

• Dry skin = crispy skin. Don’t skip patting it dry.
• Butter gives deeper flavor; oil gives slightly crispier skin—both work. Use a thermometer to avoid overcooking.
• Let the chicken rest before carving so the juices stay in the meat.
• Nutrition information is an estimate and for reference only.

Nutrition

Calories: 337 kcal

Carbohydrates: 6 g | Protein: 24 g | Fat: 24 g

Saturated Fat: 6 g | Sodium: 694 mg | Fiber: 2 g

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The post Crispy Oven-Roasted Whole Chicken Recipe first appeared on loolg.