Your New Favorite Dinner is Waiting in This One Pan

Hey friends, Beau here! Let’s be real for a second. Some nights, you want a meal that feels like a triumph. Something you can proudly post on your story. But most nights? Most nights, you just want something incredibly delicious, surprisingly wholesome, and ridiculously easy to clean up. You want flavor that punches you in the best way possible, and you want to know that tomorrow’s lunch is already handled. If you’re nodding your head, then my friend, you and this Buffalo Chicken Sweet Potato Casserole are about to become very close.

This isn’t just another casserole. This is the holy grail of weeknight wins. We’re talking tender, shredded chicken smothered in that iconic, tangy buffalo sauce, nestled alongside sweet, caramelized roasted potatoes and vibrant green broccoli. It all gets baked into a harmonious, feel-good feast that’s finished with a cool, creamy drizzle of ranch. It’s the perfect balance of spicy, sweet, and savory, all coming together in a single sheet pan. Whether you’re feeding a hungry family, prepping meals for a crazy week ahead, or just satisfying a serious comfort food craving, this recipe is your new go-to. It’s gluten-free, packed with protein, and so forgiving you can make it your own. So, preheat that oven, grab your favorite baking sheet, and let’s make a little magic happen.

The Game Day Miracle That Started It All

This recipe was born out of a beautiful, chaotic mess. Picture this: It’s a crisp autumn Sunday, my friends are piled into the living room for the big game, and I’m on snack duty. The usual suspects were there—wings, nachos, the works. But I had a few friends who were trying to eat a bit cleaner, and let’s be honest, wings, while glorious, can be a bit of a project. I looked at the spread and thought, “How can I give everyone that same game-day flavor punch but in a more wholesome, sit-down-and-enjoy-it kind of way?”

I raided the fridge. I had sweet potatoes, some leftover shredded chicken from the night before, and a head of broccoli looking lonely in the crisper. The buffalo sauce and ranch were already on the counter. In a moment of “what’s the worst that could happen?” inspiration, I tossed it all together on a sheet pan and threw it in the oven. The result? The wings were almost entirely ignored. This humble casserole was the surprise star of the day. It had all the crowd-pleasing flavor but felt nourishing and complete. It was a reminder that the best recipes aren’t always planned; sometimes, they’re discovered when you’re just trying to feed the people you love.

Gathering Your Flavor All-Stars

Here’s everything you’ll need to create this masterpiece. The beauty of this casserole is in its simplicity, so don’t stress about having every single thing exact. I’ve included some easy swaps and chef-y insights to help you along the way.

• 2 large sweet potatoes, peeled and cubed: These are our sweet, hearty base. Look for firm potatoes with smooth skin. Chef’s Insight: Cubing them into even, ½-inch pieces is key! This ensures they all cook at the same time, so you don’t end up with some mushy bits and some crunchy bits.
• 1½ lbs boneless, skinless chicken breasts, cooked and shredded: The protein powerhouse. Time-Saver Tip: Use a rotisserie chicken! It’s a total game-changer for speed. You can also poach or bake your own breasts ahead of time.
• 2 cups broccoli florets: For that pop of color, texture, and goodness. Substitution Idea: Not a broccoli fan? Cauliflower florets are a fantastic swap and soak up the buffalo sauce beautifully.
• 2 tablespoons olive oil: To get our potatoes perfectly roasted and crispy. Avocado oil works great here too for its high smoke point.
• ½ cup buffalo sauce (adjust to taste): The star of the show! Heat Level Tip: Start with ½ cup if you’re sensitive to spice, you can always add more later. I’m a Frank’s RedHot devotee, but use your favorite.
• ¼ cup ranch dressing (plus more for drizzling): The cool, creamy counterpart to the spice. Dietary Swap: For a lighter option, Greek yogurt mixed with ranch seasoning is a phenomenal, protein-packed alternative.
• Salt and pepper, to taste: The essential flavor builders. Don’t be shy with seasoning the potatoes!
• Optional: chopped green onion or parsley for garnish: A little fresh green at the end makes it look restaurant-worthy and adds a fresh flavor note.

Let’s Build Your Casserole, Step-by-Step

Ready to get your hands dirty? Follow these steps, and you’ll have a foolproof, delicious dinner in no time. I’ve sprinkled in my favorite kitchen hacks to make sure you get perfect results every single time.

1. Preheat oven to 400°F (200°C). Getting your oven nice and hot before the potatoes go in is crucial for that caramelized, crispy exterior we’re after.
2. Toss sweet potato cubes with olive oil, salt, and pepper. Spread on a baking sheet and roast for 20 minutes. Chef’s Hack: Use your hands to toss everything in a large bowl! This ensures every single cube gets a glossy coat of oil, which is the secret to even roasting. Spread them out in a single layer on the sheet pan—no overcrowding! This lets the hot air circulate and gives us those delicious browned edges.
3. While the potatoes roast, mix shredded chicken with buffalo sauce and ranch dressing in a large bowl. This is where the magic starts. Let the chicken really soak up that saucy goodness. If you’re using pre-cooked chicken, this is also a great time to taste and adjust the spice level. Want more kick? Add more buffalo sauce!
4. Remove sweet potatoes from the oven. Add broccoli florets directly to the hot pan and give everything a good toss. Why we do this: Adding the broccoli partway through prevents it from turning into a mushy, overcooked mess. The residual heat from the pan will start to cook it immediately, and it will roast to perfect tenderness in the final bake. This little trick saves you from washing another bowl, too!
5. Spread the buffalo chicken mixture evenly over the veggies. Just dollop it right on top and use a spoon to create an even layer. Don’t mix it in! We want those potatoes and broccoli on the bottom to continue crisping up.
6. Return the pan to the oven for 10–15 more minutes, until everything is heated through and the edges are slightly crisped. You’ll know it’s done when your kitchen smells incredible and you see the sauce bubbling around the edges.
7. Drizzle with extra ranch before serving. Garnish with green onion or parsley if desired. This final flourish is non-negotiable! The cool ranch against the warm, spicy casserole is a flavor sensation you don’t want to miss.

How to Serve It Up Like a Pro

This casserole is a complete meal all on its own, but a few simple touches can take it from great to “can I get the recipe?!” territory. Here’s how I love to serve it:

Family-Style Feast: Bring the entire sheet pan right to the table (put a trivet down first!). Let everyone scoop their own portion. It’s casual, fun, and makes for a real communal eating experience.

The Perfect Plate: Use a large spoon to scoop down to the bottom, making sure you get a bit of sweet potato, broccoli, and chicken in every bite. Serve it alongside a simple, crisp green salad with a light vinaigrette to balance the richness. A few extra carrot and celery sticks on the side lean into the whole buffalo wing vibe and add a refreshing crunch.

For Meal Preppers: Divide the casserole evenly into four airtight containers. It reheats like a dream in the microwave, making your future self very, very happy.

Make It Your Own: 5 Flavorful Twists

One of the best things about this recipe is its versatility. Feel free to get creative and tailor it to your cravings or dietary needs!

• Cheesy Buffalo Bliss: Are you even a casserole without cheese? Right before the final bake, sprinkle a cup of shredded sharp cheddar or Monterey Jack cheese over the top. Broil for the last minute to get it golden and bubbly.
• BBQ Swap: Not in a buffalo mood? Swap the buffalo sauce for your favorite BBQ sauce. The sweet and smoky notes with the sweet potatoes are a match made in heaven.
• Go Fully Plant-Based: Use two cans of drained and rinsed chickpeas or a plant-based chicken alternative instead of the chicken. Just toss them with the sauce as directed. Use a vegan ranch to keep it dairy-free!
• “Loaded” Potato Style: After baking, top with all the loaded potato fixings: crispy bacon bits, extra sharp cheddar, and a big dollop of sour cream or Greek yogurt instead of ranch.
• Spice Explorer: Add a teaspoon of smoked paprika or cumin to the olive oil when tossing the sweet potatoes for an extra layer of warm, smoky flavor.

Beau’s Kitchen Notes & Stories

This recipe has become a staple in my home, and it’s evolved in the funniest ways. The first time I made it, I was so eager that I didn’t cube the sweet potatoes small enough. Let’s just say we had a mix of “fork-tender” and “still-crunchy-in-the-middle.” It was a good lesson in patience! Now, I always use a sharp knife and take my time. Another time, a friend who was over insisted on adding blue cheese crumbles instead of ranch. I was skeptical, but wow—it was incredible! It just goes to show that recipes are living things. Don’t be afraid to play with your food. The worst thing that can happen is you learn something for next time, and the best thing is you create a new family favorite.

Your Questions, Answered!

I’ve gotten a lot of questions about this casserole over the years. Here are the most common ones to help you avoid any kitchen hiccups.

Q: My sweet potatoes are still hard after 20 minutes. What gives?
A: This usually means your cubes were too large or your oven wasn’t fully preheated. All ovens vary a bit! Just pop them back in for another 5-10 minutes until they’re easily pierced with a fork. Smaller, uniform cubes are the key to success.

Q: Can I make this entire casserole ahead of time and just bake it later?
A: Absolutely! Assemble the entire casserole up to the point of the final bake. Cover the sheet pan tightly with plastic wrap or foil and refrigerate for up to 24 hours. When you’re ready, you may need to add a few extra minutes to the baking time since it will be going into the oven cold.

Q: My broccoli got mushy. How can I prevent that?
A: Mushy broccoli is almost always a sign of over-baking. The trick is adding it halfway through, just like the recipe states. If your broccoli florets are very large, you can even break them down into smaller pieces so they cook even quicker.

Q: Is there a way to make this less spicy for my kids?
A> For sure! You have a couple of options. You can use a mild buffalo sauce or even halve the amount of sauce you mix with the chicken. Another great idea is to set aside a portion of the un-sauced chicken and veggies for the kids before you mix in the buffalo sauce for the adults.

Buffalo Chicken Sweet Potato Casserole

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

This sheet-pan casserole is the ultimate weeknight win: tender shredded chicken tossed in tangy buffalo sauce, caramelized sweet potatoes, and crisp-tender broccoli, finished with a creamy ranch drizzle. It’s gluten-free, high-protein, and meal-prep friendly.

---

Ingredients

Scale 1x2x3x

• 2 large sweet potatoes, peeled and cubed (~½-inch)

• 1½ lbs cooked, shredded chicken (rotisserie or poached/baked)

• 2 cups broccoli florets (or cauliflower)

• 2 tbsp olive oil (or avocado oil)

• ½ cup buffalo sauce (adjust to taste)

• ¼ cup ranch dressing (plus extra for drizzling)

• Salt and pepper, to taste

• Optional: chopped green onion or parsley for garnish

Chef’s Tip: Evenly sized sweet potato cubes ensure consistent roasting; toss them in oil by hand for a glossy, crisp finish.

---

Instructions

1. Preheat Oven: 400°F (200°C).

2. Roast Sweet Potatoes: Toss cubes with olive oil, salt, and pepper. Spread on a sheet pan in a single layer and roast 20 minutes.

3. Prep Chicken: Mix shredded chicken with buffalo sauce and ranch in a large bowl. Adjust heat level as desired.

4. Add Broccoli: Remove sheet pan from oven, toss in broccoli florets, and return pan to oven for 5 minutes.

5. Assemble Casserole: Spread buffalo chicken over the sweet potatoes and broccoli. Return to oven 10–15 minutes until heated through and edges slightly crisp.

6. Finish & Serve: Drizzle with extra ranch and garnish with green onion or parsley. Serve family-style, on plates, or portion into meal prep containers.

Notes

• Cube sweet potatoes uniformly for even roasting.

• Add broccoli midway to prevent mushiness.

• Adjust spice for kids by using mild buffalo sauce or setting aside unspiced portions.

Nutrition

• Calories: 420 Cal Per Serving
• Fat: 18g
• Carbohydrates: 28g
• Protein: 38g

A Quick Look at the Goodness Inside

Now, I’m not a nutritionist, but I am a chef who cares about fueling my body with delicious, real food. Here’s a general breakdown of what you’re getting in each hearty serving of this casserole. Remember, these are estimates and can vary based on your specific ingredients (like the brand of ranch or buffalo sauce you use).

Prep Time: 15 minutes | Cook Time: 35 minutes | Total Time: 50 minutes
Calories: ~420 | Protein: 38g | Fat: 18g | Carbs: 28g

This dish is naturally gluten-free (just double-check your buffalo and ranch labels to be sure) and is a fantastic high-protein meal. The sweet potatoes provide complex carbs and fiber for sustained energy, while the broccoli adds vitamins and minerals. It’s a balanced meal that satisfies your cravings without making you feel weighed down, which is exactly what we’re going for at Feastical.

Dig In & Enjoy!

Well, there you have it! My go-to recipe for when life gets busy but my taste buds demand something extraordinary. This Buffalo Chicken Sweet Potato Casserole is more than just a recipe; it’s a reminder that eating well doesn’t have to be complicated. It’s about throwing a few simple, good ingredients together and letting the oven do the work.

I truly hope this dish brings as much joy and ease to your kitchen as it has to mine. If you make it, I’d love to see your creation! Tag me @Feastical on social media or use the hashtag #FeasticalEats. Nothing makes me happier than seeing you guys bring these recipes to life. Now, go preheat that oven and treat yourself to something wonderful. You’ve earned it.

With love and a full plate,

Mini Meatloaf Muffins: Your New Favorite Freezer-Friendly Feast

Hey friends, Beau here from Feastical! Let’s be real for a second. Some days, you want a meal that feels like a warm, comforting hug from the inside out. You’re dreaming of that classic, savory, home-cooked goodness that makes everyone gather around the table with zero complaints. But other days? Other days, you’re just trying to get a halfway-decent dinner on the table before your will to live evaporates into the steam rising from the sink full of pots and pans.

I see you. I’ve been you. And that, my friends, is precisely why I’m so utterly obsessed with these Mini Meatloaf Muffins. We’re taking the soul-soothing power of a classic meatloaf and giving it a genius, modern makeover. Imagine this: perfectly portioned, individual meatloaves, baked in a muffin tin until they’re tender and juicy with a slightly caramelized top. But here’s the secret weapon—they’re jam-packed with hidden veggies, making them a total win for the whole family (especially the little, veggie-skeptical ones).

And because I’m all about making life easier, we’re pairing these flavor-packed muffins with the creamy dreaminess of mashed sweet potatoes and some crisp, fresh green beans. It’s a balanced, beautiful plate of food that comes together in about 40 minutes. The best part? This recipe is a meal-prepping superstar. Whip up a batch on Sunday, and you’ve got lunches or dinners for the week that you’ll actually be excited to eat. No more sad desk salads! So, grab your favorite mixing bowl and let’s turn your kitchen into the heart of the home, one mini muffin at a time.

A Tale of Two Meatloaves: My Kitchen Epiphany

This recipe didn’t just appear out of thin air. It was born from a minor kitchen disaster that turned into a major “aha!” moment. Picture this: It’s a few years back, and I’m attempting to make my grandpa’s famous, massive, family-sized meatloaf for a casual weeknight dinner. I’m talking about a two-pound behemoth. I get it all shaped and in the pan, feeling pretty proud of myself, when I realize… I totally misjudged the time. That loaf needed a solid hour and a half in the oven. My stomach was growling at the 30-minute mark.

In a moment of hungry desperation, I scooped up a handful of the raw mixture, plopped it into a muffin tin I had out for morning pancakes, and thought, “Well, let’s see what happens.” Twenty minutes later, I pulled out these adorable, perfectly cooked mini meatloaves. They were faster, they had more of that delicious caramelized surface area, and they were just… fun! That happy accident changed my weeknight dinner game forever. It’s a reminder that sometimes the best recipes come from a little improvisation and a lot of hunger.

Gathering Your Flavor Arsenal: The Ingredients

Here’s everything you’ll need to create this feel-good feast. Don’t be shy about making swaps—cooking is all about making a recipe your own!

For the Meatloaf Muffins (Makes 12 Muffins)

• 1½ lbs lean ground beef or turkey: I often use 93/7 beef for a great balance of flavor and leanness, but ground turkey is a fantastic lighter option. The key is not to go too lean (like 99/1), or your muffins might be a tad dry.
• 1 cup finely grated carrots or zucchini (or a mix!): This is our secret veggie weapon! Grating them ensures they blend in seamlessly, adding moisture and nutrients. No one will ever know! If using zucchini, just squeeze out the excess water in a clean kitchen towel first.
• ½ cup finely diced onion: The aromatic base. Yellow onion is perfect here for its sweet, mellow flavor when cooked.
• 1 egg: Our trusty binder, holding all these beautiful ingredients together.
• ½ cup breadcrumbs: They help absorb the juices and keep the texture tender. Panko breadcrumbs will give you a slightly lighter texture, while traditional ones are great too. For a gluten-free option, almond flour or gluten-free oats pulsed in a food processor work wonders.
• 2 tablespoons ketchup (plus more for topping): A little bit mixed in adds a touch of sweetness and tang. We’ll also swipe a bit on top for that classic meatloaf glaze.
• 1 teaspoon garlic powder: For that essential, savory depth. You can use a fresh minced clove if you prefer!
• 1 teaspoon Italian seasoning: My favorite shortcut for a herbaceous punch. It’s a blend of oregano, basil, thyme, and rosemary all in one jar.
• Salt and pepper, to taste: The fundamentals! Don’t skip seasoning your mixture well.

For the Sides

• 4 cups mashed sweet potatoes: You can boil or roast your own, or for a serious time-saver, look for pre-peeled, pre-cubed sweet potatoes in the produce section. Their natural sweetness is a gorgeous contrast to the savory meatloaf.
• 2 cups steamed green beans: I love the fresh, crisp-tender snap they add to the plate. It’s the perfect textural contrast.

Let’s Get Cooking: Building Your Mini Masterpieces

Ready to see the magic happen? Follow these steps, and you’ll have a kitchen smelling like a dream in no time. I’ve sprinkled in my favorite chef hacks to make everything go smoothly.

1. Preheat and Prep: Fire up your oven to 375°F (190°C). While it’s heating, grab your standard 12-cup muffin tin and give it a good coating of non-stick spray. This is non-negotiable for easy removal later! Chef’s Hack: If you really want to ensure no sticking, you can lightly brush the cups with a tiny bit of olive oil instead of spraying.
2. The Veggie Prep: This is where the magic starts. Get your carrots and/or zucchini grated and your onion finely diced. The goal is tiny, uniform pieces that will practically disappear into the meat mixture. Chef’s Hack: Use the large holes on your box grater for the carrots/zucchini. It’s faster and gives you the perfect texture.
3. The Big Mix: In a large bowl, add your ground meat, the grated veggies, diced onion, egg, breadcrumbs, 2 tablespoons of ketchup, and all the seasonings. Now, here’s the most important tip: use your hands! Yes, it’s a little messy, but it’s the only way to mix everything evenly without overworking the meat. Gently combine everything until it’s just uniform. Over-mixing will make your meatloaf muffins tough. Chef’s Hack: Wet your hands with a little cold water before mixing—the meat will stick to you much less!
4. Portion and Top: Divide the mixture evenly among the 12 muffin cups. Don’t pack it down too hard; a gentle press is all you need. Then, take a little extra ketchup and add a small spoonful to the top of each muffin, spreading it gently with the back of the spoon. This creates that irresistible sweet and sticky glaze.
5. Bake to Perfection: Slide the tin into your preheated oven and bake for 20-25 minutes. You’re looking for the tops to be nicely browned and for the internal temperature to reach 165°F when checked with a meat thermometer. Chef’s Hack: The thermometer is your best friend here! It takes the guesswork out and guarantees juicy, perfectly cooked meat every time.
6. The Rest is Crucial: Once out of the oven, let the muffins rest in the tin for about 5 minutes. This allows the juices to redistribute, so they don’t all run out when you take them out. Then, use a small offset spatula or a butter knife to gently loosen the edges and pop them out.
7. Sidekick Assembly: While the muffins are baking and resting, you’ve got the perfect window to whip up your sides. Get your sweet potatoes mashed (a splash of milk and a pat of butter never hurt anybody) and your green beans steamed to crisp-tender perfection.

Plating Up: How to Serve Your Feastical Feast

Now for the fun part—making it look as good as it tastes! For a family dinner, I love serving this family-style. Pile the mini meatloaf muffins high on a platter, spoon the creamy orange sweet potatoes into a beautiful bowl, and arrange the vibrant green beans alongside. Let everyone build their own plate. It feels interactive and celebratory.

For meal prep, it’s all about the containers! I use 4 glass meal-prep containers with compartments. In each one, place 3 meatloaf muffins, a generous scoop of mashed sweet potatoes, and a portion of green beans. It creates a visually appealing, restaurant-quality lunchbox that’s ready to grab and go. Pro-tip: Let everything cool completely to room temperature before putting the lids on and storing them in the fridge or freezer. This prevents condensation from making everything soggy.

Mix It Up! Creative Twists on the Classic

Once you’ve mastered the base recipe, the world is your oyster… or your meatloaf muffin! Here are a few of my favorite ways to switch things up:

• BBQ Bacon Twist: Swap the ketchup in the glaze for your favorite BBQ sauce. And for a real treat, mix ½ cup of cooked, crumbled bacon right into the meat mixture before baking. Smoky, sweet, and utterly irresistible.
• Greek-Inspired Muffins: Use ground lamb or beef, and mix in ½ cup of crumbled feta cheese, a tablespoon of chopped fresh oregano, and a teaspoon of dried mint. Top with a quick tzatziki sauce instead of ketchup after baking.
• Spicy Southwest Style: Add a kick with 1 teaspoon of chili powder and ½ teaspoon of cumin to the meat mixture. Stir in ⅓ cup of canned black beans (rinsed and drained) and a handful of frozen corn. A sprinkle of shredded cheddar cheese on top before baking is a must!
• Pork and Apple Delight: Use a mix of ground pork and beef. Replace the grated carrot with 1 cup of finely grated apple (like Granny Smith). The apple adds a subtle sweetness and incredible moisture.
• Low-Carb/Keto Version: Simply swap the breadcrumbs for ¼ cup of almond flour or crushed pork rinds. For the sides, serve with mashed cauliflower and roasted asparagus.

Beau’s Chef Notes: A Few Parting Thoughts

This recipe has become a true workhorse in my kitchen, and it’s evolved a bit over time. I used to be so precise with my veggie dicing, but I’ve found that the grating method is not only faster but actually works better for hiding them! I also started adding the zucchini after a friend gave me a giant one from her garden, and it was such a happy discovery for adding extra moisture.

The funniest thing? My nephew, who claims to “hate meatloaf,” will devour six of these “meat muffins” in one sitting. I’ll never tell him they’re basically the same thing! It just goes to show that a fun shape and a little presentation magic can make all the difference.

FAQs & Troubleshooting: Your Questions, Answered!

Q: My meatloaf muffins turned out a bit dry. What happened?
A: The most common culprits are overmixing the meat or using meat that is too lean. Remember, a little fat equals flavor and moisture. Also, be sure not to over-bake them—that meat thermometer is key! Finally, the hidden veggies are there to add moisture, so don’t skip them.

Q: Can I make these ahead of time and just bake them later?
A: Absolutely! You can assemble the raw meat mixture, portion it into the muffin tin, cover it tightly with plastic wrap, and refrigerate it for up to 24 hours. When you’re ready, just pop them in the oven. You might need to add 1-2 minutes to the baking time since they’re going in cold.

Q: How long do they last in the freezer, and what’s the best way to reheat?
A: They freeze beautifully for up to 3 months. For reheating, the microwave is your best bet for convenience. For a single meal prep container, I’ll microwave it (with the lid off) for 3-4 minutes from frozen, or until hot all the way through. If you have the time, reheating in a 350°F oven for 15-20 minutes will give you a crisper top.

Q: My muffins stuck to the pan! Any tips for next time?
A: It happens to the best of us! First, ensure you’re using a good non-stick spray. Letting them rest for 5 minutes after baking is also crucial, as it allows them to firm up slightly. Finally, run a small knife around the edges before attempting to remove them. Silicone muffin trays are also a fantastic, non-stick option.

Mini Meatloaf Muffins with Hidden Veggies

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Hey friends! Some days you crave that warm, comforting hug of a classic meatloaf—but without the long wait or extra cleanup. These Mini Meatloaf Muffins are the perfect solution: individual, tender, juicy, and packed with hidden veggies. Pair them with creamy mashed sweet potatoes and crisp green beans, and you’ve got a balanced, freezer-friendly meal the whole family will love.

---

Ingredients

Scale 1x2x3x

For the Meatloaf Muffins:

• 1½ lbs lean ground beef or turkey

• 1 cup finely grated carrots or zucchini (or a mix)

• ½ cup finely diced onion

• 1 egg

• ½ cup breadcrumbs (or almond flour for gluten-free)

• 2 tbsp ketchup (plus more for topping)

• 1 tsp garlic powder

• 1 tsp Italian seasoning

• Salt and pepper, to taste

For the Sides:

• 4 cups mashed sweet potatoes

• 2 cups steamed green beans

---

Instructions

• Preheat Oven & Prep Tin: Preheat to 375°F (190°C). Spray a 12-cup muffin tin with non-stick spray.

• Prepare Veggies: Grate carrots/zucchini and finely dice onion.

• Mix Ingredients: In a large bowl, combine meat, veggies, onion, egg, breadcrumbs, 2 tbsp ketchup, garlic powder, Italian seasoning, salt, and pepper. Mix gently with hands until just combined.

• Portion & Glaze: Divide mixture evenly into muffin cups. Top each muffin with a small spoonful of ketchup.

• Bake: Bake 20–25 minutes until tops are browned and internal temperature reaches 165°F (74°C).

• Rest & Serve: Let muffins rest 5 minutes in the tin, then remove. Serve with mashed sweet potatoes and green beans.

Notes

• Juicier Muffins: Don’t overmix meat; lean meat with a little fat works best.

• Hidden Veggies: Grated carrots or zucchini add moisture and nutrients without altering taste.

• Meal Prep Friendly: Cool completely before freezing in containers. Reheat in microwave (3–4 min from frozen) or oven (350°F / 15–20 min).

• Creative Twists: Swap ketchup for BBQ sauce, mix in crumbled feta for Greek-inspired muffins, or add spices and beans for a Southwest version.

Nutrition

• Calories: 450 Cal Per Meal
• Fat: 18g
• Carbohydrates: 30g
• Protein: 34g

The Nutritional Lowdown (Per Meal: 3 Muffins + Sides)

This section is for those who like to know what’s fueling their body! This meal is designed to be satisfying and balanced. Please note, these are estimates and can vary based on your specific ingredients (like the leanness of your meat).

• Calories: ~450
• Protein: 34g (Excellent for muscle repair and keeping you full!)
• Fat: 18g (Provides energy and helps absorb vitamins.)
• Carbohydrates: 30g (Fuel for your brain and body, with a good mix of complex carbs from the sweet potatoes and fiber from the veggies.)

This meal is a great source of protein, Vitamin A (from the sweet potatoes and carrots), and iron. It’s a well-rounded plate that delivers comfort without the coma.

Final Thoughts: Comfort Made Easy

And there you have it! My go-to recipe for turning a classic comfort food into a quick, clever, and downright delicious meal that works for busy weeknights and savvy meal prep alike. These Mini Meatloaf Muffins are proof that you don’t have to choose between food that feels good and food that works for your life. You can have both.

I hope this recipe brings as much joy and ease to your kitchen as it has to mine. Give it a try, get creative with the variations, and most importantly, share it with someone you love. Food is always better together. Now, go forth and get Feastical!

Sunshine in a Bowl: Your New Favorite Greek Chicken Power Bowls

Hey friends, Beau here from Feastical! Let’s be real for a second. Some days, you want a meal that feels like a warm, cheesy hug (hello, my ultimate mac and cheese). But other days? You’re craving something fresh, something vibrant, something that makes you feel energized and ready to conquer the world. You want a meal that tastes as good as it makes you feel. If you’re nodding along, then you and I are on the exact same page, and my friend, you are in for a treat.

Today, we’re whipping up my absolutely legendary Greek Chicken Power Bowls. This isn’t just a salad; this is a full-on experience. Imagine this: perfectly grilled, herb-marinated chicken resting on a fluffy bed of quinoa, surrounded by a confetti of crisp cucumbers, juicy cherry tomatoes, and briny kalamata olives. A generous sprinkle of creamy feta cheese brings it all together, and a drizzle of cool tzatziki or a zesty lemon vinaigrette is the glorious finishing touch.

This bowl is the ultimate answer to the “what’s for lunch?” dilemma. It’s meal-prep magic, a crowd-pleasing dinner, and a guaranteed way to bring a little bit of Mediterranean sunshine to your table, no matter the weather outside. It’s clean eating that never feels like a compromise. So, grab your favorite knife and a big mixing bowl—we’re about to create something seriously delicious.

The Little Gyro Stand That Could: A Flavorful Memory

This recipe takes me right back to a sweltering summer afternoon years ago. I was wandering through a local street fair, lured by the sounds of music and the incredible smells wafting from every direction. But one aroma stopped me in my tracks: a magical blend of garlic, oregano, and sizzling meat. I followed my nose to a tiny, unassuming gyro stand with a line a mile long. That’s always a good sign, right?

I finally got my hands on a pita overflowing with grilled chicken, tomatoes, onions, and the most incredible tzatziki sauce I’d ever tasted. I found a spot on a curb, took one messy, perfect bite, and was instantly transported. It was so simple, yet every flavor was bold and distinct. It was a symphony in a pita! That experience cemented my love for Greek cuisine. This power bowl is my tribute to that little stand—all the bright, bold flavors I fell in love with, but deconstructed into a nourishing, feel-good bowl that fits perfectly into our busy lives. It’s that vacation feeling, served up in under 30 minutes.

Gathering Your Greek Bowl Superstars

One of the best things about this recipe is its flexibility. Think of this list as your blueprint for deliciousness. Here’s what you’ll need to feed four hungry people (or to set yourself up for a week of amazing lunches!).

For the Legendary Chicken Marinade:

• 1½ lbs boneless, skinless chicken breasts: The main event! I like to pound them to an even thickness so they cook perfectly without drying out. Chef’s Insight: You can easily swap this for chicken thighs for even more juicy, flavorful meat.
• 2 tablespoons olive oil: The base of our marinade. It helps carry all the flavors and keeps the chicken super moist.
• Juice of 1 lemon: Fresh is best here! The acid not only adds zing but also helps tenderize the chicken. Sub Tip: No fresh lemon? A tablespoon of red wine vinegar works in a pinch.
• 2 teaspoons dried oregano: The quintessential Greek herb. Rub it between your palms as you add it to wake up those earthy, aromatic oils.
• 2 garlic cloves, minced: Because what’s a marinade without garlic? For a milder flavor, you can use ½ teaspoon of garlic powder.
• Salt and pepper, to taste: Don’t be shy! Seasoning is key. I start with ¾ teaspoon of kosher salt and ½ teaspoon of black pepper.

For the Bowl Base & Toppings:

• 2 cups cooked quinoa: Our fluffy, protein-packed foundation. Chef’s Hack: Cook your quinoa in chicken broth instead of water for an extra layer of flavor.
• 1 cup cucumber, diced: For that essential cool, crisp crunch. I prefer English cucumbers for their thin skin and minimal seeds.
• 1 cup cherry tomatoes, halved: Little bursts of sweet acidity. Use heirloom tomatoes if you can find them for a gorgeous color mix!
• ½ cup kalamata olives, sliced: They bring a salty, briny depth that is absolutely irreplaceable. If you’re not an olive fan, you can leave them out, but they really make the dish.
• ½ cup crumbled feta cheese: The creamy, tangy crown jewel. Buy a block and crumble it yourself—it’s so much tastier than the pre-crumbled stuff!
• Optional extras: A handful of chopped red onion for bite, or some fresh parsley or dill for a herby freshness.

For the Dressing (Pick Your Potion!):

• Tzatziki sauce: My personal favorite! Its cool, creamy yogurt base is the perfect contrast to the savory chicken. Store-bought is fine, but my homemade version is ridiculously easy.
• Simple Lemon Vinaigrette: Whisk together 2 tbsp olive oil, 1 tbsp fresh lemon juice, a pinch of dried oregano, and salt and pepper. Light, zesty, and perfect.

Let’s Build Some Bowls: A Step-by-Step Journey

Okay, team! Let’s fire up the stove (or grill) and get assembling. I’ll walk you through each step with a few of my favorite kitchen hacks to ensure your bowls are absolutely perfect.

1. Marinate the Chicken. In a medium bowl or a large zip-top bag, whisk together the olive oil, lemon juice, oregano, minced garlic, salt, and pepper. Add the chicken breasts, making sure they’re fully coated in the marinade. Let them hang out for at least 30 minutes at room temperature. If you have more time, marinating in the fridge for up to 4 hours is even better! The longer it marinates, the more flavorful it becomes. Chef’s Tip: If you’re short on time, just a 15-minute marinade will still impart great flavor. Every minute counts!
2. Cook the Chicken to Perfection. Heat a grill pan, outdoor grill, or a regular skillet over medium-high heat. Add a tiny drizzle of oil to prevent sticking. Cook the chicken for 5-7 minutes per side, depending on thickness. You’re looking for beautiful grill marks and an internal temperature of 165°F. The most important step? Let the chicken rest for 5-10 minutes before slicing! This allows the juices to redistribute throughout the meat, ensuring every bite is succulent and not dry. Chef’s Hack: Use a meat thermometer! It’s the single best tool for guaranteeing perfectly cooked chicken every single time.
3. Prep Your Veggies & Quinoa. While the chicken is cooking and resting, this is your moment to shine. Dice the cucumber, halve the tomatoes, slice the olives, and crumble the feta. Fluff your cooked quinoa with a fork. Chef’s Insight: I like to give my quinoa a quick fluff with a fork to separate the grains, making the base of our bowl light and airy instead of clumpy.
4. The Grand Assembly. This is the fun part! Divide the fluffy quinoa evenly among four bowls. Now, artfully arrange your sliced chicken and all your prepped veggies over the top. I like to group the ingredients in little sections—it makes the bowl look like a work of art! Finally, crown your masterpiece with that glorious crumbled feta cheese.
5. The Final Touch: Drizzle and Devour! Right before serving, drizzle your chosen dressing (tzatziki or lemon vinaigrette) over everything. I like to serve the dressing on the side if I’m meal-prepping, so the bowls don’t get soggy. And that’s it! You’ve just created a restaurant-quality meal right in your own kitchen.

How to Serve Your Greek Masterpiece

Presentation is part of the fun! I’m a firm believer that food tastes better when it looks beautiful. For these power bowls, I love using wide, shallow bowls so you can see all the colorful components. Arrange the ingredients in distinct sections around the bowl—it’s visually stunning and lets everyone customize each bite.

What to serve on the side? A warm, toasted pita wedge is classic and perfect for scooping up any last delicious bits. If you’re feeling fancy, a small side of lemon-herb hummus never hurt anybody. And for a drink pairing, a crisp glass of Assyrtiko wine or simply a glass of sparkling water with a squeeze of lemon complements these fresh flavors perfectly.

Make It Your Own: Delicious Twists & Swaps

The beauty of a power bowl is its versatility. Don’t be afraid to play around with these ideas!

• Go Grain-Free: Swap the quinoa for a bed of romaine lettuce, chopped kale, or even riced cauliflower for a low-carb option.
• Plant-Powered Perfection: Make it vegetarian by replacing the chicken with a can of drained and rinsed chickpeas. Toss them in the same marinade and roast at 400°F for 20 minutes for a crispy, flavorful protein.
• Mediterranean Meets Mexico: Give it a fun fusion twist! Use a cumin and chili powder rub on the chicken, swap the tzatziki for a cilantro-lime crema, and add a spoonful of corn and black beans.
• Add More Veggie Power: Feel free to add roasted red peppers, artichoke hearts, or thinly sliced radishes for extra color, texture, and nutrients.
• For a Creamier Dreamier Bowl: Add a big dollop of hummus right on top of the quinoa before adding the other ingredients. It creates an incredibly rich and creamy base.

Beau’s Kitchen Notes & Stories

This recipe has been a staple in my kitchen for years, and it’s evolved in the best ways. I remember one time I was making it for friends and realized I had completely run out of oregano. Panic set in for a second, but then I grabbed a makeshift blend of thyme and a little mint. Guess what? It was fantastic! It taught me that recipes are guides, not rules. The spirit of this bowl is fresh, flavorful, and flexible.

Another pro-tip: if you’re meal-prepping these for the week, keep the dressing separate and add it the day you eat it. It keeps the quinoa and veggies from getting soggy. Trust me, future-you will thank present-you for that little bit of extra effort.

Your Questions, Answered!

Q: Can I make this recipe ahead of time for meal prep?
A: Absolutely! This is a meal-prep superstar. Cook the chicken and quinoa, and chop the veggies (except the cucumber, which can get watery). Store everything in separate airtight containers in the fridge for up to 4 days. Assemble your bowl and add the dressing right before you eat.

Q: My chicken always turns out dry. What am I doing wrong?
A: The two biggest culprits are overcooking and not resting. First, use a meat thermometer to ensure you pull the chicken at 165°F—not a degree higher! Second, and this is non-negotiable, let it rest for at least 5 minutes after cooking. This allows the juices to settle back into the meat.

Q: I don’t have quinoa. What’s a good substitute?
A: No problem! Couscous, orzo, farro, or even brown rice make excellent bases. Just adjust the cooking time according to the package directions for your grain of choice.

Q: Is there a way to make this dairy-free?
A: For sure! Simply omit the feta cheese or use a dairy-free alternative. For the dressing, opt for the lemon vinaigrette instead of tzatziki, or try a dairy-free yogurt to make your own tzatziki.

Greek Chicken Power Bowls

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Hey friends! Some days, you crave something fresh, vibrant, and energizing—a meal that tastes as good as it makes you feel. Enter these Greek Chicken Power Bowls: tender, herb-marinated chicken on a fluffy bed of quinoa, surrounded by crisp cucumbers, juicy cherry tomatoes, briny olives, and creamy feta. Drizzle with tzatziki or a lemon vinaigrette, and you’ve got a meal that’s as nourishing as it is delicious. Perfect for a quick weeknight dinner or meal prep for the week ahead!

---

Ingredients

Scale 1x2x3x

For the Chicken Marinade:

• 1½ lbs boneless, skinless chicken breasts

• 2 tbsp olive oil

• Juice of 1 lemon

• 2 tsp dried oregano

• 2 garlic cloves, minced

• Salt and pepper, to taste

For the Bowl Base & Toppings:

• 2 cups cooked quinoa

• 1 cup cucumber, diced

• 1 cup cherry tomatoes, halved

• ½ cup kalamata olives, sliced

• ½ cup crumbled feta cheese

• Optional: red onion, parsley, or dill

For the Dressing (Choose One):

• Tzatziki Sauce (store-bought or homemade)

• Simple Lemon Vinaigrette: 2 tbsp olive oil, 1 tbsp lemon juice, pinch of oregano, salt and pepper

---

Instructions

• Marinate the Chicken:
  In a bowl or zip-top bag, combine olive oil, lemon juice, oregano, garlic, salt, and pepper. Add chicken and coat evenly. Marinate 30 minutes at room temperature or up to 4 hours in the fridge.

• Cook the Chicken:
  Heat a grill pan, skillet, or outdoor grill over medium-high. Cook chicken 5–7 minutes per side, until internal temperature reaches 165°F (75°C). Rest 5–10 minutes, then slice.

• Prep the Veggies & Quinoa:
  Dice cucumber, halve tomatoes, slice olives, crumble feta, and fluff the quinoa with a fork.

• Assemble the Bowls:
  Divide quinoa among 4 bowls. Arrange chicken and vegetables on top. Sprinkle with feta and optional herbs.

• Add Dressing & Serve:
  Drizzle with tzatziki or lemon vinaigrette. Serve immediately or store components separately for meal prep.

Notes

• Chicken Swap: Use thighs for extra juiciness.

• Grain Options: Couscous, farro, or brown rice work well instead of quinoa.

• Vegetarian Version: Roast chickpeas with the same marinade for a plant-based protein.

• Keep It Crisp: Store dressing separately if prepping for later.

• Flavor Boost: Cook quinoa in chicken broth for added depth.

Nutrition

• Calories: 430Cal Per Bowl
• Fat: 18g
• Carbohydrates: 30g
• Protein: 36g

A Nourishing Bite: The Goodness Inside

Let’s talk about why this bowl is such a powerhouse of nutrition. It’s a perfectly balanced meal designed to keep you full and energized. The chicken and quinoa provide a hefty dose of lean, complete protein, essential for muscle repair and keeping you satisfied. The healthy fats from the olive oil, olives, and feta are great for heart and brain health. And the colorful array of vegetables is packed with fiber, vitamins, and antioxidants.

Each bowl (with the lemon vinaigrette) comes in at approximately 430 calories, with 36g of protein, 30g of carbs, and 18g of fat. It’s naturally gluten-free and follows the principles of the celebrated Mediterranean diet. It’s proof that eating well doesn’t mean sacrificing an ounce of flavor.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my go-to recipe for a meal that’s as satisfying to make as it is to eat. These Greek Chicken Power Bowls are more than just a recipe; they’re a reminder that healthy, vibrant food can be the most delicious food of all.

I hope this recipe brings as much joy to your table as it has to mine. If you give it a try (and I really hope you do!), tag me on social @feastical with #FeasticalEats. I love seeing your creations! Now, go forth and build some beautiful, delicious bowls. Until next time, happy cooking!

Your Ticket to a Tastier, Easier Week: Chicken Fajita Meal Prep Bowls

Hey friends, Beau here from Feastical! Let’s be real for a second. How many times have you stared into the fridge at 6 PM on a Wednesday, your brain completely fried, and ended up ordering something you didn’t really want? We’ve all been there. The struggle between wanting to eat something delicious and not having the energy to cook is real. But what if I told you there’s a way to have your cake and eat it too? Or, in this case, have your sizzling, flavor-packed fajitas and eat them all week long?

That’s the magic of meal prep, and these Chicken Fajita Bowls are my absolute go-to. They’re not just a meal; they’re a promise to your future self for a week of vibrant, feel-good eating. Imagine this: tender, spice-rubbed chicken, a rainbow of sweet, charred bell peppers and onions, all piled on a bed of fluffy lime-cilantro rice and topped with a bright, fresh pico de gallo. Every component sings in harmony, and the best part? It all comes together in about 30 minutes.

This isn’t about boring, repetitive food. This is about building a bowl so colorful and satisfying that you’ll actually look forward to lunch. It’s about reclaiming your time and your peace of mind. So, grab your favorite knife and your biggest skillet, and let’s turn your kitchen into a Tex-Mex haven. I promise, by the end of this, you’ll be a meal prep believer.

The Fajita That Started It All

This recipe takes me right back to my first real kitchen job. I was a teenager, wide-eyed and desperately trying to keep up with the dinner rush at this little family-run Tex-Mex joint. The sound I remember most wasn’t the chatter or the music—it was the glorious, deafening *SIZZZZZLE* of the fajita platter being rushed to a table. The server would carry this cast-iron skillet, smoke billowing around them, the aroma of cumin and seared meat trailing behind like a delicious cloud. The entire restaurant would turn and watch. It was pure theatre.

One night, the chef, a guy named Hector who had forearms like a blacksmith, let me make my own after the rush. I remember being so nervous, but he just smiled and said, “It’s not complicated, kid. Good ingredients, a hot pan, and don’t be shy with the spices.” That first bite of chicken I cooked myself, straight from the pan, was a revelation. It was juicy, bursting with flavor, and it felt like I had unlocked a secret. This recipe is my tribute to that moment—to Hector’s wisdom and the simple, powerful joy of a perfectly cooked fajita. We’re bringing that sizzle right into your meal prep containers.

Gathering Your Fiesta Fuel: The Ingredients

Here’s everything you’ll need to create four seriously satisfying bowls. Don’t just think of these as a list; think of them as your flavor-building blocks. I’ve added a little chef’s insight for each one to help you understand the “why” behind the “what.”

For the Chicken Fajitas:

• 1½ lbs boneless, skinless chicken breasts, sliced: I prefer breasts for meal prep as they hold their shape well, but chicken thighs are a fantastic swap for even more juicy, forgiving flavor. Just trim any excess fat.
• 1 tablespoon olive oil: Our cooking workhorse. Avocado oil works great too if you have it, as it has a higher smoke point.
• 1 teaspoon chili powder: This is the base of our spice blend, giving us that warm, earthy depth. Not to be confused with straight cayenne pepper, which is much hotter!
• 1 teaspoon cumin: The soul of Tex-Mex cooking, in my opinion. It’s warm, slightly smoky, and absolutely essential.
• ½ teaspoon garlic powder & ½ teaspoon paprika: Garlic powder for that consistent, mellow garlicky note, and paprika for a touch of sweetness and that beautiful red color. Smoked paprika is a game-changer here if you have it!
• Salt and pepper, to taste: Season every layer! Don’t forget to season your chicken generously.
• 1 red bell pepper, 1 green bell pepper, 1 yellow onion, sliced: The holy trinity of fajitas! Using different colored peppers isn’t just for looks—they each have a slightly different sweetness and flavor profile. The onion gets wonderfully sweet and soft when sautéed.

For the Lime-Cilantro Rice:

• 2 cups cooked white or brown rice: I use white jasmine or basmati rice for its fluffy texture, but brown rice or even cauliflower rice are excellent healthy alternatives. Just cook it according to package directions and let it cool slightly.
• Juice of 1 lime: Fresh is key here! The acid cuts through the richness of the chicken and peppers and makes the whole bowl taste brighter.
• 2 tablespoons chopped fresh cilantro: If you’re one of those folks who thinks cilantro tastes like soap, no worries! Just leave it out or substitute with a little chopped fresh parsley or even a pinch of dried oregano.
• Salt, to taste: A pinch in the rice makes all the difference.

For the Toppings & Assembly:

• 1 cup fresh pico de gallo: You can find decent store-bought versions, but making your own is super easy (diced tomato, onion, cilantro, lime juice, salt) and tastes a million times better. It adds a crucial fresh, juicy element.
• Optional Extras: I love adding individual guacamole cups or a sprinkle of shredded cheese (cotija cheese is my favorite!) on the side. A dollop of sour cream or Greek yogurt is also fantastic.

Let’s Get Cooking: Building Your Bowls, Step-by-Step

Okay, the fun part! We’re going to move efficiently here. I like to get my rice cooking first (if it’s not already done), then prep my veggies and chicken. It’s all about the flow. Ready? Aprons on!

1. Spice Up Your Life (and Your Chicken). In a medium bowl, combine your sliced chicken with the olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper. Now, get your hands in there! Toss everything together until every piece of chicken is evenly coated. This isn’t a shy moment—really massage those spices in. Let it sit for 5-10 minutes while your skillet heats up. This little rest allows the flavors to start penetrating the meat.
2. Fire Up the Skillet. Place a large skillet or cast-iron pan over medium-high heat and let it get properly hot. You want to hear a good sizzle when the chicken hits the pan. A hot pan is the secret to getting a nice sear instead of steaming the chicken.
3. Sear the Chicken. Add the chicken to the hot skillet in a single layer. Don’t crowd the pan! If you need to, cook it in two batches. Crowding will steam the chicken, and we want that beautiful, flavorful browning. Cook for 5-6 minutes, only stirring once or twice, until the chicken is cooked through and has a nice golden color. Remove the chicken from the skillet and set it aside on a plate.
4. Sizzle the Veggies. In the same skillet (with all those delicious chicken drippings and spices!), add your sliced bell peppers and onion. You might need a tiny bit more oil if the pan is dry. Sauté them for 5-7 minutes, stirring occasionally. We’re looking for them to be tender-crisp—they should have a bit of bite but also some lovely charred edges. Chef’s Hack: Try not to stir too often. Let them sit for a minute to get that beautiful caramelization!
5. The Grand Reunion. Once the veggies are perfect, add the cooked chicken back into the skillet. Give everything a big, final toss together. This lets the flavors mingle and heats the chicken through. Take it off the heat. Smell that? That’s success.
6. Zest Up Your Rice. While your chicken and veggies are cooking, fluff your cooked rice with a fork. Then, stir in the fresh lime juice, chopped cilantro, and a pinch of salt. The fork helps keep the rice fluffy instead of smushing it. This simple step transforms plain rice into a vibrant sidekick.
7. The Assembly Line. Get out your four meal prep containers. It’s time to build! Start with a base of the lime-cilantro rice. Then, top it generously with the chicken fajita mixture. Finally, add a healthy scoop of fresh pico de gallo. If you’re using guacamole or cheese, you can either add it now or pack it in a separate small container to add right before eating (this keeps the guac from browning and the cheese from getting soggy).

How to Serve Your Fajita Masterpiece

If you’re eating one right away, fantastic! You’ve earned it. But the real beauty of this recipe is in the reheating. For the best results, I recommend taking the container out of the fridge about 10-15 minutes before you plan to eat. This helps it heat more evenly.

Reheat it in the microwave for 2-3 minutes, stirring halfway through. The steam from the rice and veggies will help rehydrate everything beautifully. If you have an air fryer, you can also reheat the chicken and veggie portion in there for a few minutes to get the edges a little crispy again—it’s a total game-changer!

When you’re ready to eat, give it a final squeeze of fresh lime juice and maybe a few extra cilantro leaves. It wakes all the flavors right up. Serve it with some warm tortilla chips on the side for scooping, and you’ve got a restaurant-quality lunch without ever leaving your desk.

Make It Your Own: Delicious Recipe Variations

The framework of this bowl is your playground. Don’t be afraid to get creative and swap things based on what you have or what you’re craving!

• Protein Swap: Not a chicken person? No problem! Skirt steak or flank steak are classic fajita choices. Shrimp cooks super quickly—just add it after the veggies are almost done. For a vegetarian option, black beans or seasoned, roasted chickpeas are hearty and delicious.
• Grain-Free Goodness: Ditch the grains entirely and use a base of chopped romaine lettuce for a taco salad vibe. Just pack the dressing (a simple lime vinaigrette) separately. Quinoa is another fantastic, protein-packed base.
• Spice Level Adjustment: Like it hot? Add a diced jalapeño or serrano pepper to the veggie mix. A pinch of cayenne pepper or a dash of your favorite hot sauce in the chicken spice rub will also turn up the heat.
• “Fiesta in a Bowl” Upgrade: Add a layer of seasoned black beans or corn and black bean salad between the rice and the chicken. A drizzle of creamy cilantro-lime dressing or a sprinkle of toasted pumpkin seeds (pepitas) for crunch takes it over the top.

Beau’s Chef Notes & Kitchen Stories

This recipe has been a staple in my meal prep rotation for years, and it’s evolved with me. I remember one time I was filming a video for the site and I accidentally used cayenne pepper instead of chili powder. Let’s just say the “spice level” segment of that video was… very authentic! We powered through with a gallon of milk, but it taught me to always double-check my spice jars. A good lesson for us all!

The biggest change I’ve made over time is being less precious about the veggie sizes. They don’t all need to be perfectly julienned. Rustic, uneven slices actually give you a better texture variety in every bite. Cooking should be fun, not stressful. So, if your onion slices are a little wonky, I promise, it’ll taste even better.

Your Fajita Bowl Questions, Answered!

Q: My chicken turned out a little dry. What did I do wrong?
A: The most common culprit is overcooking. Chicken breasts cook quickly! Make sure your pan is nice and hot so you get a sear that locks in juices, and always use a meat thermometer if you have one—you’re aiming for 165°F (74°C) in the thickest part. Slicing it thinly, as we do here, also helps it cook fast and stay tender. If you’re consistently having trouble, try chicken thighs—they’re much more forgiving.

Q: How long do these meal prep bowls last in the fridge?
A: Stored in airtight containers, they’ll stay fresh and delicious for 3-4 days. After that, the quality (especially of the peppers) can start to decline. I don’t recommend freezing the assembled bowls, as the peppers and rice can get mushy upon thawing.

Q: The peppers got a bit soggy when I reheated them. Any tips?
A> This is a great question! To keep your veggies crisp-tender, make sure you don’t overcook them initially. They should still have a little bite. Also, when reheating, try the air fryer method mentioned above, or microwave for shorter bursts and stir well. Packing the pico de gallo separately and adding it cold after reheating also adds a fresh, crisp element.

Q: Can I make this recipe ahead and assemble it the day of?
A> Absolutely! This is a fantastic strategy. Cook the chicken and veggie mixture and the rice up to two days ahead. Store them separately in the fridge. Then, the morning you need them, simply assemble your bowls. This keeps everything super fresh.

Chicken Fajita Meal Prep Bowls

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Chicken Fajita Meal Prep Bowls

Your ticket to a week of vibrant, flavor-packed lunches
Makes 4 servings

---

Ingredients

Scale 1x2x3x

Chicken & Veggies:

• 1½ lbs boneless, skinless chicken breasts, thinly sliced (or thighs for juicier meat)

• 1 tbsp olive oil (or avocado oil)

• 1 tsp chili powder

• 1 tsp cumin

• ½ tsp garlic powder

• ½ tsp paprika (smoked is optional)

• Salt & pepper, to taste

• 1 red bell pepper, 1 green bell pepper, 1 yellow onion, sliced

Lime-Cilantro Rice:

• 2 cups cooked rice (white, brown, or cauliflower rice)

• Juice of 1 lime

• 2 tbsp chopped fresh cilantro

• Salt, to taste

Toppings (optional):

• 1 cup pico de gallo

• Guacamole, shredded cheese, sour cream, or Greek yogurt

---

Instructions

1. Marinate Chicken

• Toss chicken with olive oil, chili powder, cumin, garlic powder, paprika, salt, and pepper.

• Let sit 5–10 minutes while heating your skillet.

2. Cook Chicken

• Heat a skillet over medium-high heat.

• Cook chicken in a single layer for 5–6 minutes until golden and cooked through. Remove and set aside.

3. Sauté Veggies

• In the same skillet, sauté peppers and onion 5–7 minutes until tender-crisp with slightly charred edges.

4. Combine

• Add chicken back to the skillet. Toss everything together to heat and blend flavors.

5. Prepare Rice

• Fluff cooked rice with a fork. Stir in lime juice, cilantro, and a pinch of salt.

6. Assemble Bowls

• Layer each container with rice, chicken & veggie mixture, and pico de gallo.

• Optional: pack guacamole or cheese separately to add before eating.

Notes

• Protein Swap: Shrimp, skirt/flank steak, black beans, or roasted chickpeas.

• Grain-Free: Use chopped romaine or quinoa instead of rice.

• Extra Heat: Add jalapeños, cayenne, or hot sauce.

• Fiesta Upgrade: Layer black beans, corn, creamy cilantro-lime dressing, or toasted pepitas.

Nutrition

• Calories: 420Cal per bowl,
• Fat: 14g
• Carbohydrates: 35g
• Protein: 35g

Nutritional Info (A Quick Look)

Please remember, I’m a chef, not a registered dietitian! These figures are estimates based on the specific ingredients listed and can vary greatly depending on brands, portion sizes, and optional toppings.

• Prep Time: 15 minutes
• Cook Time: 15 minutes
• Total Time: 30 minutes
• Calories: ~420 per bowl (without optional toppings)
• Protein: 35g | Fat: 14g | Carbs: 35g

This bowl is naturally gluten-free and is an excellent source of lean protein and vitamins from the colorful bell peppers. It’s a balanced meal designed to keep you full and energized throughout your day. To lower the carbs, simply swap the rice for cauliflower rice!

Final Thoughts from My Kitchen to Yours

Well, there you have it! My blueprint for a week of stress-free, delicious eating. These Chicken Fajita Meal Prep Bowls are more than just a recipe; they’re a tool. A tool for saving time, saving money

Your New Favorite Comfort Food Bowl is Here!

Hey friends, Beau here! Let’s be real for a second. Some days, you just need a meal that feels like a warm, reassuring hug from the inside out. You know the kind I’m talking about. The kind of meal that doesn’t ask you to fuss with fancy techniques or a mountain of dirty dishes. It just needs to be downright delicious, soul-soothing, and hit every single comfort food note you’re craving.

Well, pull up a chair, because I’m about to introduce you to your new kitchen best friend: Turkey Meatball Mashed Potato Bowls. This isn’t just a recipe; it’s a whole mood. Imagine this: juicy, herb-infused turkey meatballs, fresh from the oven, nestled on a cloud of the creamiest mashed potatoes you’ve ever tasted. We’re adding a pop of color and crunch with some simple steamed broccoli, and then bringing it all together with a generous drizzle of rich, savory brown gravy. Are you feeling it yet?

The magic of this bowl is its beautiful simplicity. It takes all the best parts of a classic comfort food feast—the meat, the potatoes, the gravy—and turns it into a simple, streamlined, and incredibly satisfying bowl that’s perfect for a busy weeknight or a genius meal prep session. It’s the culinary equivalent of your favorite cozy sweater. So, grab your favorite mixing bowl and let’s create some kitchen magic that’s guaranteed to make everyone at the table smile.

The Story Behind the Bowl: A Feastical Family Tradition

This recipe has a special place in my heart because it’s a total remix of a meal my grandma used to make. Every Sunday after church, the whole family would crowd into her kitchen. The air would be thick with the smell of roasting chicken and simmering gravy. But my absolute favorite part was always her mashed potatoes. She’d whip them by hand, adding just the right amount of butter and warm milk until they were impossibly smooth.

One hectic Tuesday night, I was craving that exact feeling but didn’t have hours to spend. I had some ground turkey, a bag of potatoes, and a mission. I whipped up some quick meatballs, mashed a few potatoes, and threw some broccoli in a steamer. Throwing it all together in a bowl felt a little rebellious compared to Grandma’s formal plated dinners, but when I took that first bite? It was all there. The comfort, the love, the satisfaction. It was her Sunday best, made for a modern Tuesday. It’s a reminder that the heart of a meal isn’t in the fancy presentation, but in the joy it brings. Now, it’s your turn to make the memory!

Gathering Your Ingredients: A Chef’s Guide

One of the secrets to great cooking is knowing your ingredients. Here’s everything you’ll need to bring these comforting bowls to life. I’ve included some of my favorite tips and swaps to make this recipe work for you!

For the Turkey Meatballs:

• 1 lb ground turkey: I prefer 93% lean for the best balance of flavor and juiciness. If you use 99% lean, just know they might be a tad drier. For a richer flavor, you can absolutely use ground chicken or even lean ground beef.
• ¼ cup breadcrumbs: These are our binder, keeping the meatballs tender. I use plain Panko for a lighter texture, but any breadcrumbs work. For a gluten-free option, almond flour or crushed gluten-free crackers are fantastic.
• 1 large egg: This is the glue that holds our little flavor orbs together! Make sure it’s at room temperature for easier mixing.
• 2 garlic cloves, minced: Fresh is best here! That pungent, aromatic kick is irreplaceable. In a pinch, ½ teaspoon of garlic powder works.
• 1 teaspoon onion powder: This gives us a sweet, savory depth without the texture of fresh onions. It’s my little secret for consistently great flavor.
• 1 teaspoon dried parsley: For that little pop of color and a subtle, fresh herb note. Feel free to use 1 tablespoon of fresh parsley if you have it!
• ½ teaspoon salt & ¼ teaspoon black pepper: The essential flavor starters! Don’t be shy here. Seasoning the meat mixture well is key.

For the Bowls:

• 4 cups mashed potatoes: You can use your favorite homemade recipe (I’ll share my quick method below) or even good-quality store-bought ones to save time. No judgment here!
• 2 cups broccoli florets, steamed: Broccoli is our vibrant, healthy crunch. You can also use green beans, roasted carrots, or even some sautéed kale.
• ½ cup brown gravy or tangy BBQ sauce: This is where you make it your own! Gravy is the classic comfort move, but a smoky BBQ drizzle adds a sweet and tangy twist that’s incredible.

Let’s Get Cooking: Building Your Bowl, Step-by-Step

Okay, team! It’s time to roll up our sleeves and create some comfort. Follow these steps, and you’ll have a restaurant-quality bowl on your table in no time. I’ve packed this section with all my favorite chef hacks to make everything foolproof.

Step 1: Fire up the Oven. First things first, preheat your oven to 400°F (200°C). This ensures it’s nice and hot when our meatballs go in for that perfect cook. While it’s heating, line a baking sheet with parchment paper. This is my number one hack for easy cleanup – no scrubbing baked-on bits later!

Step 2: Mix the Meatballs. In a medium-sized bowl, add your ground turkey, breadcrumbs, egg, minced garlic, onion powder, dried parsley, salt, and pepper. Now, here’s a pro tip: use your hands to mix it! It’s the best way to ensure everything is evenly distributed without overmixing. Overmixing can make the meatballs tough, so just gently combine until you no longer see streaks of breadcrumbs.

Step 3: Form Those Flavor Bombs. Using a small cookie scoop or a tablespoon, portion out the mixture and roll it gently between your palms to form balls. I aim for 16-20 meatballs, about 1-inch in size. Why smaller? They cook faster and more evenly, and you get more meatballs per bowl – win-win! Pro tip: lightly dampen your hands with water to prevent the mixture from sticking.

Step 4: Bake to Perfection. Arrange the meatballs on your prepared baking sheet, giving them a little space so they can brown nicely instead of steaming. Pop them into the preheated oven and bake for 18-20 minutes. You’ll know they’re done when they’re golden brown and have an internal temperature of 165°F (74°C). Trust the thermometer – it’s the key to juicy, safe-to-eat meatballs every single time.

Step 5: Prep the Bowl Base. While the meatballs are working their magic in the oven, it’s time for the sides. Steam your broccoli until it’s bright green and tender-crisp (about 5-7 minutes). For the mashed potatoes, if you’re making them from scratch, boil 2 lbs of peeled, cubed Yukon Gold potatoes until fork-tender. Drain them, then mash with ½ cup warm milk, ¼ cup butter, and salt and pepper to taste. For ultimate creaminess, warm your milk before adding it!

Step 6: The Grand Assembly. This is the fun part! Divide the creamy mashed potatoes between four bowls. Top each with 4-5 of those gorgeous baked turkey meatballs and a hearty portion of steamed broccoli. Finish it all off with a generous drizzle of warm brown gravy or your favorite BBQ sauce. And just like that, you’ve created a masterpiece.

How to Serve It Up: Presentation with Pizzazz

We eat with our eyes first, so let’s make these bowls look as good as they taste! For a real “wow” factor, I like to use a wider, shallow bowl. Start by spreading the mashed potatoes in an even layer as your base. Artfully arrange the meatballs and broccoli on top, rather than just piling them in the center. When you drizzle the gravy, let it cascade over the meatballs and pool into the potatoes. It just looks more inviting!

Want to take it up another notch? A final sprinkle of fresh chopped parsley or a crack of black pepper on top adds a beautiful touch. If you went the BBQ route, a little sprinkle of sliced green onions is fantastic. This is the kind of meal that’s perfect for a casual dinner with friends or a cozy night in with the family. Serve it with a simple side salad or just a big, crusty piece of bread to sop up every last bit of that delicious sauce.

Make It Your Own: Delicious Recipe Twists

The beauty of this bowl is its versatility. Once you’ve mastered the basic formula, the world is your oyster! Here are a few of my favorite ways to mix it up.

• Italian-Inspired: Add ¼ cup of grated Parmesan cheese and 1 teaspoon of Italian seasoning to the meatball mixture. Serve with a quick marinara sauce instead of gravy and swap the broccoli for sautéed spinach.
• Thanksgiving Leftovers Style: Craving holiday flavors? Add a ½ teaspoon of sage and a pinch of thyme to the meatballs. Use sweet potato mash instead of regular mashed potatoes, and top with cranberry sauce alongside the gravy!
• Spicy Buffalo Bowl: For a kick, mix 2 tablespoons of your favorite hot sauce into the meatball mixture. After baking, toss the meatballs in more hot sauce and use a blue cheese or ranch dressing instead of gravy.
• Gluten-Free & Dairy-Free: Easily done! Use almond flour in the meatballs and ensure your gravy is GF. For the potatoes, whip them with olive oil and unsweetened almond milk for a creamy, dairy-free version that’s just as satisfying.
• Cheesy Lover’s Dream: Fold ½ a cup of shredded cheddar cheese into your mashed potatoes. Place the assembled bowls under the broiler for a minute or two until the cheese is bubbly and glorious.

Beau’s Chef Notes: Lessons from My Kitchen

This recipe has been a staple in my kitchen for years, and it’s evolved in the best ways. I remember one time I was filming a video for the site and I completely forgot to add the breadcrumbs to the meatball mixture. Let’s just say I ended up with more of a “turkey meatball scramble” than actual meatballs! It was a hilarious mess, but a great reminder that the breadcrumbs are non-negotiable for structure.

Over time, I’ve learned that letting the meatball mixture rest in the fridge for 15 minutes before rolling helps them hold their shape better. I’ve also become a total convert to using a cookie scoop for portioning – it makes everything so uniform and quick. Most importantly, this recipe is meant to be adaptable. Don’t have an ingredient? Swap it! Want to try a new sauce? Go for it! That’s how the best family recipes are born.

FAQs & Troubleshooting: Your Questions, Answered

Q: Can I make these meatballs ahead of time?
A: Absolutely! You can mix the meatball mixture and keep it covered in the fridge for up to 24 hours before baking. You can also bake the meatballs completely, let them cool, and freeze them in a single layer on a baking sheet before transferring to a freezer bag. They’ll keep for up to 3 months! Reheat from frozen in the oven or microwave.

Q: My meatballs are a bit dry. What happened?
A> The most common culprits are overmixing or overcooking. Remember to mix gently until just combined, and always use a meat thermometer to pull them out of the oven as soon as they hit 165°F. Using a slightly higher fat content turkey (93% vs 99%) can also help with juiciness.

Q: What’s the best way to reheat the bowls for meal prep?
A: For the creamiest results, reheat components separately if you can. If everything is already assembled, add a small splash of milk or water to the mashed potatoes before microwaving. Cover the bowl with a damp paper towel and heat on medium power in 30-second intervals, stirring in between, to avoid the potatoes from becoming gluey.

Q: Can I pan-fry or air-fry the meatballs instead of baking?
A: You sure can! For pan-frying, heat a tablespoon of oil over medium heat and cook, turning occasionally, until browned and cooked through. For air-frying, spray the basket with oil, place meatballs in a single layer (cook in batches if needed), and air-fry at 375°F for 10-12 minutes, shaking the basket halfway through.

Turkey Meatball Mashed Potato Bowls

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

Turkey Meatball Mashed Potato Bowls

Your new favorite comfort food, ready in under an hour
Makes 4 hearty bowls

---

Ingredients

Scale 1x2x3x

Meatballs:

• 1 lb ground turkey (93% lean recommended)

• ¼ cup breadcrumbs (Panko or regular; almond flour for GF)

• 1 large egg

• 2 garlic cloves, minced (or ½ tsp garlic powder)

• 1 tsp onion powder

• 1 tsp dried parsley (or 1 tbsp fresh)

• ½ tsp salt

• ¼ tsp black pepper

Bowls:

• 4 cups mashed potatoes (homemade or store-bought)

• 2 cups broccoli florets, steamed

• ½ cup brown gravy (or BBQ sauce for a twist)

---

Instructions

1. Prep & Preheat

• Preheat oven to 400°F (200°C).

• Line a baking sheet with parchment paper.

2. Mix Meatballs

• Combine turkey, breadcrumbs, egg, garlic, onion powder, parsley, salt, and pepper.

• Mix gently until combined (don’t overmix).

3. Shape & Bake

• Form 16–20 meatballs (~1-inch).

• Arrange on baking sheet, leaving space between each.

• Bake 18–20 mins, or until internal temp reaches 165°F (74°C).

4. Prepare Sides

• Steam broccoli 5–7 mins until bright green and tender-crisp.

• Mash potatoes (if homemade): boil peeled potatoes until fork-tender, mash with ½ cup warm milk, ¼ cup butter, salt, and pepper.

5. Assemble Bowls

• Divide mashed potatoes into 4 bowls.

• Top with 4–5 meatballs and a portion of broccoli.

• Drizzle with gravy or BBQ sauce.

Notes

• Italian-Inspired: Add ¼ cup Parmesan and 1 tsp Italian seasoning to meatballs; serve with marinara and sautéed spinach.

• Thanksgiving Twist: Add ½ tsp sage and pinch of thyme; use sweet potato mash and cranberry sauce.

• Spicy Buffalo: Mix 2 tbsp hot sauce in meatballs; serve with ranch or blue cheese instead of gravy.

• Dairy-Free & GF: Use almond flour, dairy-free milk, and olive oil instead of butter.

• Cheesy Mash: Fold ½ cup shredded cheddar into potatoes and broil briefly.

Nutrition

• Calories: 450Cal per serving
• Fat: 18g
• Carbohydrates: 35g
• Protein: 32g

The Good Stuff: Nutritional Info

I’m all about food that makes you feel good, and this bowl is packed with nourishing ingredients. Here’s a general breakdown per serving (assuming 4 bowls with brown gravy). Remember, these are estimates and can vary based on your specific ingredients.

• Calories: ~450
• Protein: 32g (Fantastic for keeping you full and satisfied!)
• Carbohydrates: 35g (Energy for your day, primarily from the potatoes and broccoli.)
• Fat: 18g (Provides flavor and helps absorb vitamins.)

This meal is a fantastic source of lean protein from the turkey, complex carbs from the potatoes for sustained energy, and vitamins like Vitamin C and K from the broccoli. It’s a balanced, hearty meal that truly fuels your body while comforting your soul. To lower the sodium, you can control the salt added and use a low-sodium gravy.

Final Thoughts: Comfort in a Bowl, Made by You

And there you have it, friends! My go-to recipe for when life calls for a big, hearty, and deeply satisfying meal. These Turkey Meatball Mashed Potato Bowls are more than just dinner; they’re a reminder that the best comfort food doesn’t have to be complicated. It’s about combining simple, wholesome ingredients with a little bit of love to create something truly special.

I hope this recipe becomes a reliable favorite in your home, just like it is in mine. It’s the perfect canvas for your own creativity, so don’t be afraid to play with the flavors. Give one of the variations a try, or invent your own! I’d love to hear how it turns out. Tag me on social @feastical or leave a comment below with your creations.

Now, go forth and create something delicious. Until next time, happy cooking!

– Beau

Ditch the Lunchtime Rut with Garlic Herb Chicken Meal Prep

Hey friends, Beau here from Feastical! Let’s have a real chat for a second. How many times have you stared into the fridge at noon on a Tuesday, feeling that familiar dread? You’re hungry, you need something good, but the thought of assembling a decent meal feels like climbing a mountain. Maybe you reach for that sad-looking sandwich or, worse, start browsing takeout apps. Sound familiar? I’ve been there more times than I’d like to admit.

But what if I told you that lunch could be something you actually look forward to? I’m talking about a meal that’s juicy, flavorful, and feels like a warm hug in the middle of a hectic day. That’s the magic of a solid meal prep routine, and it all starts with this superstar recipe: my Garlic Herb Chicken Meal Prep.

This isn’t just about cooking chicken and rice. This is about creating a symphony of textures and tastes that will power you through your week. We’re talking tender, herb-rubbed chicken breasts, fluffy rice soaking up all those delicious juices, crisp-tender broccoli, and sweet, caramelized roasted carrots. It’s a balanced, high-protein plate that’s as beautiful as it is satisfying. And the best part? In about 40 minutes of active time, you’ve got four lunches ready to go, freeing up your future self for more important things—like finally figuring out what that mysterious button on your microwave actually does.

So, grab your favorite cutting board and let’s turn that lunchtime dread into a moment of pure, feel-good deliciousness. You’ve got this!

The “Aha!” Moment That Started It All

This recipe has a special place in my heart because it was born from a genuine kitchen disaster. Picture this: It was my first “real” job after college, and I was determined to be an Adult™ who brought a healthy, homemade lunch every day. On Sunday, I’d cooked a giant batch of unseasoned chicken breast and plain broccoli. By Wednesday, my lunch was so dry and bland that I’d rather have eaten the paper my report was printed on. I was defeated.

That Friday, I went to my grandma’s house, and the smell that hit me when I walked in was incredible. She was roasting a chicken with what she called her “happy little herbs”—a simple mix of thyme, oregano, and a ton of garlic. The chicken was golden, the kitchen was warm, and I realized my mistake instantly. I was treating meal prep like a chore, not an opportunity to create food that genuinely excited me.

I went home that weekend and combined her herb wisdom with my need for efficiency. The result? This very recipe. It taught me that a little bit of love and flavor goes a long, long way. Meal prep shouldn’t be about punishment; it should be about giving your future self a delicious gift.

Gathering Your Flavor Arsenal

One of the secrets to great cooking is understanding your ingredients. This list is simple, but each component plays a crucial role. Here’s the breakdown for 4 perfectly portioned meals.

For the Star of the Show: The Chicken

• 4 Boneless, Skinless Chicken Breasts: Look for breasts that are roughly the same size so they cook evenly. Chef’s Insight: If you have time, brining them in saltwater for 20 minutes before cooking works wonders for juiciness!
• 2 Tablespoons Olive Oil: This helps the herbs stick and creates a beautiful sear. Substitution: Avocado oil works great for high-heat cooking, too.
• 2 Teaspoons Garlic Powder: Yes, we’re using powder! It gives a consistent, mellow garlic flavor that won’t burn like fresh garlic can in the pan. Chef’s Insight: This is my meal prep secret weapon.
• 1 Teaspoon Each of Onion Powder, Dried Thyme, and Dried Oregano: This trio is the flavor foundation. The thyme and oregano bring that warm, earthy, “classic chicken” vibe we all love.
• Salt and Pepper, to taste: Don’t be shy! Salt is essential for bringing out all the other flavors. I use about 1 tsp of kosher salt and ½ tsp of black pepper.
• Juice of ½ Lemon (optional): A bright squeeze at the end cuts through the richness and makes the flavors pop. Highly recommended!

For the Supporting Cast: The Sides

• 2 Cups Cooked White or Brown Rice: White rice is fluffy and quick, while brown rice offers more fiber and a nutty flavor. Pro-Tip: Cook your rice in chicken broth instead of water for an extra flavor boost!
• 2 Cups Broccoli Florets: We want crisp-tender broccoli, not mushy. Look for bright green, tight florets.
• 2 Large Carrots, Sliced: Peel and slice them into coins or batons. Roasting them caramelizes their natural sugars—it’s a game-changer.
• 1 Tablespoon Olive Oil, Salt, and Pepper: Simple seasoning is all these vibrant veggies need.

Let’s Get Cooking: Your Foolproof Guide

Okay, team, apron on! We’re going to multitask like a pro. The goal is to have everything finishing up around the same time. I’ll walk you through it step-by-step.

1. Preheat and Prep the Veggies. Fire up your oven to 400°F (200°C). While it’s heating, peel and slice your carrots. Toss them on a baking sheet with that 1 tablespoon of olive oil, a good pinch of salt, and a crack of black pepper. Get your hands in there and make sure every piece is lightly coated. Pop them in the oven for 20-25 minutes. You’ll know they’re done when you can easily pierce them with a fork and the edges are starting to caramelize. Chef’s Hack: Line your baking sheet with parchment paper for zero scrubbing later!
2. Cook the Rice. While the carrots are roasting, get your rice cooking according to the package directions. Remember my tip about using broth? Do it! Once it’s cooked, fluff it with a fork and let it hang out, uncovered, so it doesn’t get gummy.
3. Conquer the Broccoli. About 10 minutes before the carrots are done, it’s broccoli time. You have two great options here:
   • Sauté: Heat a splash of olive oil in a pan over medium-high heat. Toss in the broccoli florets, season with a pinch of salt, and cook for 5-7 minutes, stirring occasionally, until they’re bright green and slightly crisp.
   • Steam: Place the broccoli in a steamer basket over boiling water for 4-5 minutes. This is the best method for preserving that vibrant color and crisp-tender bite.

   The key is to not overcook it. It will soften a tiny bit more when you reheat it later.

4. Create Flavor-Packed Chicken. This is the main event! Pat your chicken breasts dry with a paper towel—this is CRITICAL for getting a golden sear, not a steam. Place them on a plate or in a shallow dish. Drizzle with the 2 tablespoons of olive oil and rub it all over. Now, sprinkle both sides evenly with the garlic powder, onion powder, thyme, oregano, salt, and pepper. Massage those herbs right into the meat. It might feel silly, but you’re building layers of flavor!
5. Cook to Perfection. Heat a grill pan, skillet, or actual grill over medium heat. Once hot, add the chicken. Cook for 5-6 minutes on the first side without moving it. You’re looking for a nice golden-brown crust. Flip and cook for another 5-7 minutes on the other side, or until the internal temperature reaches 165°F (74°C) on a meat thermometer. Chef’s Non-Negotiable Tip: PLEASE let the chicken rest for at least 5 minutes after cooking before you slice it. This allows the juices to redistribute throughout the meat, guaranteeing it stays juicy.
6. The Grand Finale: Assemble! By now, everything should be ready. Slice the rested chicken against the grain into strips. Grab your four meal prep containers. Evenly divide the fluffy rice, followed by the roasted carrots, the bright green broccoli, and finally, the beautifully sliced garlic herb chicken. If you’re using the lemon juice, give a little squeeze over the chicken in each container before sealing the lid.

Plating Up for Maximum Joy

Even though these are going into containers, I’m a firm believer that we eat with our eyes first! When you’re assembling, think like an artist. Create little sections of color: the white or brown rice, the vibrant orange carrots, the emerald green broccoli, and the golden-brown chicken. It makes opening that container at lunchtime a genuinely happy moment.

If you’re serving this for dinner right away, plate it the same way! A little sprinkle of fresh chopped parsley or a tiny extra drizzle of olive oil right before serving takes it to restaurant-quality levels. This dish pairs wonderfully with a simple side salad or a crusty piece of bread to sop up any lingering juices.

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Once you’ve mastered the base, feel free to get creative! Here are a few of my favorite variations:

• Lemon Herb Bliss: Add the zest of one lemon to the herb rub along with the juice. It intensifies the citrus flavor beautifully.
• Spicy Cajun Kick: Swap the thyme and oregano for 2 tablespoons of your favorite Cajun seasoning blend. Serve with a creamy dipping sauce like a yogurt-based ranch.
• Mediterranean Vibe: Replace the sides with quinoa and a chopped Greek salad (cucumber, tomato, red onion, kalamata olives, and a little feta cheese kept on the side).
• Dairy-Free “Creamy” Version: Create a simple sauce by mixing ½ cup of dairy-free yogurt (like unsweetened almond or coconut yogurt) with a minced garlic clove, lemon juice, and chopped dill. Drizzle over the chicken after reheating.
• Sweet Potato Power: Swap the carrots for cubed sweet potatoes. They roast up just as easily and add a different nutritional profile and sweetness.

Beau’s Kitchen Confidential

This recipe has been my lunchtime guardian angel for years, and it’s evolved with me. I once tried to add fresh garlic to the rub instead of powder before pan-searing… let’s just say I learned the hard way that burnt garlic is bitter! The powder is the undisputed champion for this application.

Another funny story: I was so proud of my first successful batch that I took a container to a friend. He texted me later: “Dude, this chicken is amazing. What’s your secret?” I told him it was just dried herbs. He didn’t believe me! It just goes to show that sometimes the simplest techniques, executed well, yield the most impressive results. Don’t overcomplicate it. Good food is about heart, not hassle.

Your Questions, Answered!

Q: My chicken always turns out dry. What am I doing wrong?
A: The most common culprits are overcooking and not resting. A meat thermometer is your best friend—pull the chicken at 165°F. And I can’t stress this enough: let it rest for 5 minutes! Also, if your chicken breasts are very thick, you can pound them to an even ½-inch thickness for more consistent cooking.

Q: How long will these meals last in the fridge?
A: Safely, they’ll last for 3-4 days in airtight containers. Make them on a Sunday, and you’re set through Wednesday or Thursday. If you want to prep for the whole week, freeze a couple of containers on Sunday and move them to the fridge on Tuesday night to thaw for Wednesday and Thursday.

Q: My broccoli gets mushy when I reheat it. Any tips?
A> This is a classic issue! The key is to slightly undercook it initially. Aim for crisp-tender. When reheating, leave the lid of your container slightly ajar or remove it for the last 30 seconds to let excess steam escape. This helps it stay brighter and crisper.

Q: Can I use chicken thighs instead?
A> Absolutely! Boneless, skinless chicken thighs are actually more forgiving and often more flavorful. Just increase the cooking time by a few minutes per side, and always check for an internal temperature of 165°F.

Garlic Herb Chicken Meal Prep

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

This meal prep recipe is perfect for busy weekdays—juicy herb-rubbed chicken, fluffy rice, crisp-tender broccoli, and caramelized roasted carrots. Makes 4 lunches.

---

Ingredients

Scale 1x2x3x

Chicken:

• 4 boneless, skinless chicken breasts (even size for even cooking)

• 2 tbsp olive oil

• 2 tsp garlic powder

• 1 tsp each: onion powder, dried thyme, dried oregano

• Salt & pepper, to taste

• Juice of ½ lemon (optional)

Sides:

• 2 cups cooked white or brown rice (cook in chicken broth for extra flavor)

• 2 cups broccoli florets

• 2 large carrots, sliced

• 1 tbsp olive oil, salt, and pepper

---

Instructions

1. Roast Carrots

• Preheat oven to 400°F (200°C).

• Toss carrots with olive oil, salt, and pepper.

• Roast 20–25 mins until tender and caramelized.

2. Cook Rice

• Prepare rice according to package directions.

• Fluff with a fork and let cool slightly.

3. Cook Broccoli

• Sauté: 5–7 mins in olive oil over medium-high heat.

• Steam: 4–5 mins over boiling water.

• Goal: bright green, crisp-tender.

4. Prepare Chicken

• Pat chicken dry. Rub with olive oil and seasonings.

• Cook on medium heat: 5–6 mins per side until golden and internal temp 165°F (74°C).

• Rest 5 mins before slicing.

5. Assemble

• Slice chicken against the grain.

• Divide rice, carrots, broccoli, and chicken evenly into 4 containers.

• Optional: squeeze lemon juice over chicken.

Notes

• Prevent dry chicken: Use a thermometer and let it rest.

• Broccoli stay crisp: Slightly undercook; vent container lid when reheating.

• Storage: 3–4 days in fridge; freeze extras for later.

Nutrition

• Calories: 420 Cal per serving
• Fat: 15g
• Carbohydrates: 32g
• Protein: 36g

The Good Stuff: Fueling Your Body

Let’s talk about why this meal is such a powerhouse. Each container is designed to be a balanced plate, providing sustained energy to keep you full and focused throughout the afternoon.

Per Serving (Approximate):

• Calories: ~420
• Protein: 36g (Essential for muscle repair and keeping you satiated)
• Carbohydrates: 32g (Provides energy from the rice and veggies)
• Fat: 15g (Healthy fats from olive oil for hormone health and vitamin absorption)

This meal is naturally gluten-free and packed with nutrients. The broccoli and carrots deliver a healthy dose of fiber, vitamins A, C, and K, while the chicken provides lean protein. It’s a meal that truly tastes as good as it makes you feel.

You’ve Got This!

And there you have it, my friends—your ticket to a week of stress-free, delicious lunches. This Garlic Herb Chicken Meal Prep is more than just a recipe; it’s a strategy for winning your week. It proves that eating well doesn’t have to be complicated, expensive, or boring.

I hope this guide gives you the confidence to get into the kitchen and take control of your lunchtime. Remember, the Feastical community is all about sharing the joy of food. If you make this, I’d love to see it! Tag me on social @Feastical with your creations.

Now go forth, prep like a pro, and get ready to experience the pure joy of a lunch you actually can’t wait to eat. Happy prepping!

Beau

Festive Holiday Monkey Bread: The Ultimate Crowd-Pleasing Breakfast

Hey friends, Beau here! Is there anything better than the smell of something warm, sweet, and cinnamony baking in the oven on a crisp holiday morning? It’s the scent of pure, unadulterated joy. It’s the signal that it’s time to slow down, put on your comfiest pajamas, and gather around the table with the people you love most.

And if there’s one dish that absolutely embodies that feeling for me, it’s this Festive Holiday Monkey Bread. We’re talking about sticky, pull-apart goodness loaded with cinnamon, nuts, and a whole lot of holiday cheer. This isn’t just a recipe; it’s an event. It’s interactive, it’s deliciously messy, and it’s guaranteed to bring a smile to everyone’s face, from your littlest nephew to your most serious uncle.

I’ve taken the classic monkey bread we all know and love and given it a full holiday makeover. We’re doubling the batch to feed a full house (because leftovers are a beautiful thing), and we’re weaving in some festive twists that’ll make it the star of your breakfast spread. Think tart dried cranberries for a pop of color, bright orange zest to cut through the sweetness, and a fun, colorful icing drizzle that screams celebration. It’s warm, it’s gooey, and I promise you, it will bring people back for seconds and thirds. So, let’s preheat that oven and create some magic together!

A Sticky-Fingered Christmas Memory

This recipe always takes me right back to my grandma’s kitchen. She was the queen of Christmas morning, and her table was a glorious, chaotic spread of every breakfast food you could imagine. But nestled right in the center, still steaming from the oven, was always her famous monkey bread.

We weren’t allowed to touch it until my grandpa had taken his annual, overly-dramatic photo. My cousins and I would sit there, practically vibrating with anticipation, staring at that towering, glistening masterpiece. The second we got the green light, it was a free-for-all. No plates, no forks—just a bunch of kids with buttery, sugar-coated fingers, pulling apart warm, soft pieces of dough and laughing as the sticky sauce dripped down our chins. It was more than just eating; it was a shared experience, a moment of pure, uncomplicated happiness. That’s the feeling I want to bottle up and share with you in this recipe. It’s not about perfection; it’s about togetherness.

Gathering Your Festive Ingredients

Here’s the beautiful part: this show-stopping breakfast is deceptively simple to make. We’re using a brilliant shortcut that lets us focus on the fun, flavorful additions. Here’s what you’ll need to feed a crowd:

• 4 cans Pillsbury Cinnamon Rolls (13 oz each): This is our superstar base. It already has the cinnamon flavor and the sweet icing built right in! Chef’s Insight: Keep these refrigerated until the very last second. Cold dough is much easier to cut and handle.
• 1 cup granulated sugar + 2 tsp ground cinnamon: This dynamic duo creates that classic, sparkly coating on each piece of dough. Substitution Tip: You can swap the granulated sugar for turbinado sugar for a deeper, molasses-like flavor and a delightful crunch.
• 1 cup raisins or dried cranberries (Twist #1!): I’m team cranberry all the way for the holidays! They add a beautiful ruby red color and a lovely tartness that balances the sweetness perfectly.
• 1 cup chopped walnuts or pecans: For that essential crunch and nutty flavor. Toasting them beforehand in a dry skillet for a few minutes will take their flavor to a whole new level!
• 2 cups brown sugar, packed: This is the heart of the sticky, gooey sauce. The molasses in the brown sugar gives monkey bread its signature depth and richness.
• 1 cup unsalted butter, melted: Combined with the brown sugar, it creates that irresistible caramel-like sauce that seeps into every nook and cranny.
• Zest of 1 orange (Twist #2!): Don’t skip this! The bright, citrusy aroma cuts through the richness and adds a surprisingly festive, sophisticated note. It makes the whole house smell incredible.
• Red and green icing drizzle (Twist #3!): We’ll use the icing that comes with the cinnamon rolls, divide it, and tint it with food coloring for a fun, festive finish.

Let’s Build This Masterpiece: Step-by-Step

Okay, team! Let’s get our hands dirty (figuratively, for now). Follow these steps, and you’ll have a golden, bubbling work of art in no time.

Step 1: Prep the Pan & Preheat
First things first, grab your largest Bundt pan. If you don’t have a giant one, two standard 10-cup Bundt pans or even a 9×13-inch baking dish will work perfectly. Give it a really good coating of non-stick spray or butter. I mean, get in all those grooves! This is our insurance policy for a flawless flip later. Now, preheat your oven to 350°F (175°C). A properly heated oven is key for that perfect rise and golden bake.

Step 2: Coat the Dough Pieces
Open those cans of cinnamon rolls (that satisfying *pop* never gets old!) and cut each roll into quarters. Chef’s Hack: Use kitchen shears for this—it’s way faster and less messy than a knife. In a large bowl (or a sturdy gallon-sized ziplock bag), toss the granulated sugar and cinnamon together. Now, add your dough pieces and toss, toss, toss until every single piece is coated in that sugary, cinnamony goodness. This coating creates a delicious crust and helps prevent the pieces from sticking together into one big blob.

Step 3: Layer It Up with Love
This is where we build the flavor layers. Start by scattering a handful of your cranberries and nuts in the bottom of the greased pan. Then, add a layer of the sugar-coated dough pieces. Sprinkle on more cranberries, nuts, and a good pinch of that vibrant orange zest. Repeat this process until all your ingredients are used up, ending with a final sprinkling of the good stuff on top. This ensures every single bite is packed with festive flavor.

Step 4: Create the Magical Sauce
In a medium saucepan or a microwave-safe bowl, melt your butter. Stir in the packed brown sugar until it’s completely smooth and looks like a thick, luxurious caramel. Pro Tip: Let this mixture cool for just a minute before pouring it over the dough. This prevents it from melting the sugar coating too much. Now, slowly and evenly pour this liquid gold over the entire layered structure in your pan. Don’t be shy—get it in every corner!

Step 5: The Big Bake
Carefully place your pan in the preheated oven. Bake for 30-35 minutes. You’re looking for a deep golden brown top and bubbles actively simmering around the edges. The smell in your kitchen will be absolutely intoxicating! Watchful Eye: If the top is browning too quickly, you can tent it loosely with a piece of aluminum foil for the last 10 minutes of baking.

Step 6: The Most Important Step: The Rest
I know, I know. The temptation to flip it immediately is REAL. But fight it! This is the hardest part of the whole recipe. Let the monkey bread cool in the pan on a wire rack for exactly 10 minutes. This allows the molten sugar sauce to thicken up just enough so that when you invert it, it holds its beautiful shape instead of becoming a lava flow. After 10 minutes, place a large plate or serving platter over the pan, and with confidence (and oven mitts!), flip it over. Give the pan a few gentle taps, and lift it off to reveal your masterpiece.

Step 7: Decorate & Serve with Flair
While the bread is resting, divide the icing that came with the rolls into two small bowls. Tint one with red food coloring and the other with green. Once your monkey bread is gloriously displayed on the platter, take turns drizzling the red and green icing over the top. This is the final, festive touch that makes it truly holiday-ready. Serve it warm and watch it disappear!

How to Serve Your Holiday Monkey Bread

Presentation is part of the fun! I love placing the whole Bundt cake right in the middle of the table on a beautiful cake stand or rustic wooden board. It becomes the centerpiece of your breakfast spread. Pile a stack of small plates and napkins nearby (trust me, you’ll need the napkins!), and let everyone dig in with their hands. That’s the whole point of monkey bread—it’s interactive and communal.

What to serve alongside? A hot cup of strong coffee or a pot of tea is non-negotiable for cutting through the sweetness. If you want to make a full brunch out of it, pair it with something savory like a simple scrambled egg casserole or a platter of crispy bacon. The sweet and salty combination is a match made in heaven!

Get Creative: Recipe Variations

This recipe is a fantastic canvas for your own creativity! Here are a few of my favorite twists:

• Chocolate Lover’s Dream: Swap the cranberries for a cup of semi-sweet chocolate chips. The chocolate will melt into gooey pockets of bliss.
• Apple Pie Twist: Add a cup of finely chopped, peeled apples (like Granny Smith) along with the cranberries, and add a teaspoon of apple pie spice to the cinnamon sugar.
• Boozy & Brilliant: For a grown-up version, add a tablespoon of bourbon or rum to the butter and brown sugar sauce. It adds a wonderful warmth.
• Nut-Free & Fruity: Simply omit the nuts and add extra dried fruit. Dried cherries or chopped apricots would be delicious!
• From-Scratch Glory: If you have the time, use your favorite homemade yeast dough instead of the canned rolls. It’s a labor of love, but oh-so-worth it.

Chef’s Notes: A Few Kitchen Confessions

This recipe has been a part of my holiday tradition for years, and it’s evolved quite a bit. The first time I made it, I was so impatient that I flipped it after only two minutes of resting. Let’s just say I served “Monkey Bread Soup” that year—delicious, but not exactly photogenic! I’ve learned that patience is the secret ingredient.

Another funny story: one year, my dog, Biscuit, managed to snag an entire un-baked cluster of dough off the counter. He looked so guilty, but also so pleased with himself. So, my pro tip? Keep your furry kitchen helpers at a safe distance when this beauty is resting on the counter!

FAQs & Troubleshooting

Q: My monkey bread stuck to the pan! What did I do wrong?
A: Oh, we’ve all been there! The most likely culprits are not greasing the pan thoroughly enough or not letting it rest before inverting. Next time, be really generous with the non-stick spray, making sure to hit every crevice. And remember, that 10-minute rest is non-negotiable for the sauce to set.

Q: Can I make this the night before?
A: Absolutely! You can assemble the entire thing the night before—layer the coated dough, cranberries, nuts, and zest in the pan, and pour the butter-brown sugar sauce over it. Cover it tightly with plastic wrap and refrigerate. In the morning, let it sit on the counter while the oven preheats, then bake as directed. You may need to add 5-10 minutes to the baking time since it’s starting from cold.

Q: My sauce pooled at the bottom. How can I prevent this?
A: A little pooling is normal, but if it’s excessive, it might be because the sauce was too hot when poured over the dough, melting the outer sugar coating. Let your butter-sugar mixture cool for a few minutes before using it. Also, ensure you’re layering the ingredients evenly, not just dumping them all in at once.

Q: Can I freeze monkey bread?
A> You can! Bake it completely, let it cool fully, and wrap it tightly in plastic wrap and then aluminum foil. Freeze for up to 2 months. Thaw overnight in the refrigerator and reheat, covered, in a 300°F oven until warm throughout.

Festive Holiday Monkey Bread

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

This Holiday Monkey Bread is gooey, cinnamony, and perfect for festive breakfasts. With cranberries, orange zest, and a colorful icing drizzle, it’s guaranteed to wow your family or brunch guests.

---

Ingredients

Scale 1x2x3x

• 4 cans Pillsbury Cinnamon Rolls (13 oz each)

• 1 cup granulated sugar

• 2 tsp ground cinnamon

• 1 cup dried cranberries or raisins

• 1 cup chopped walnuts or pecans (toasted optional)

• 2 cups packed brown sugar

• 1 cup unsalted butter, melted

• Zest of 1 orange

• Red and green icing (from cinnamon roll tubes), for drizzle

---

Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Grease a large Bundt pan (or two 10-cup Bundt pans / 9×13-inch pan) thoroughly.

2. Prepare Dough

• Cut each cinnamon roll into quarters (kitchen shears = fastest).

• Toss dough pieces with sugar and cinnamon until fully coated.

3. Layer Ingredients

• Scatter a layer of cranberries, nuts, and orange zest in the pan.

• Add a layer of sugar-coated dough pieces.

• Repeat layers until all ingredients are used, finishing with cranberries, nuts, and zest on top.

4. Make the Sauce

• Melt butter and stir in brown sugar until smooth.

• Let cool slightly, then pour evenly over the layered dough.

5. Bake

• Bake for 30–35 minutes until golden brown and bubbling.

• Tent loosely with foil if the top browns too quickly.

6. Rest & Invert

• Cool for 10 minutes in the pan.

• Place a serving plate over the pan and invert.

• Tap gently to release the bread.

7. Decorate

• Divide cinnamon roll icing into two bowls. Tint one red and one green.

• Drizzle over monkey bread for a festive finish.

Notes

• Rest Before Flipping: 10 minutes is key to prevent “Monkey Bread Soup.”

• Prevent Sticking: Grease pan thoroughly and rest before inverting.

• Make-Ahead: Assemble the night before, refrigerate, then bake in the morning (add 5–10 mins if baking from cold).

• Freeze: Bake, cool, wrap tightly, freeze up to 2 months. Reheat in 300°F oven until warm.

Nutritional Information (Approximate)

Let’s be real—this is a celebratory treat! It’s all about indulgence and joy. But for those who like to keep track, here’s a rough estimate per serving (based on 24 servings). Remember, these values can vary based on specific ingredients used.

Per Serving: Calories: 320 | Carbohydrates: 44g | Fat: 14g | Sugar: 26g | Protein: 4g

This is a rich, energy-dense food perfect for a special occasion. The key, as with all good things, is to enjoy it mindfully and savor every delicious, sticky bite!

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends—my ultimate recipe for Festive Holiday Monkey Bread. It’s more than just a list of ingredients and steps; it’s an invitation to create a moment. A moment of laughter, of sticky fingers, of gathering around the table and simply enjoying each other’s company.

Don’t stress about making it perfect. Embrace the mess, have fun with the decorations, and most importantly, share it with people who make your heart full. That’s what Feastical is all about—food that feels like a warm hug. I hope this recipe becomes a cherished part of your holiday traditions, just like it is for me.

If you make it, I’d love to see your creation! Tag me @Feastical on social media so I can share in the joy. Now, go preheat that oven and get ready to make some memories. Happy holidays, and happy eating!

– Beau

***

Blueberry Croissant Bread Pudding: Your New Favorite Comfort Food

Hey there, friend! Beau here, welcoming you back to my kitchen at Feastical. Today, we’re tackling a recipe that feels less like cooking and more like a warm, buttery hug. We’re making a Blueberry Croissant Bread Pudding that is so incredibly good, it might just become your go-to dish for lazy weekend brunches, potlucks, or those nights when you just need a little something sweet to cap things off.

Now, I know what you might be thinking: “Bread pudding? Isn’t that a bit… old-fashioned?” And to that, I say, some of the best things in life are gloriously old-fashioned! But here’s the secret – we’re not using just any bread. We’re starting with croissants. Those flaky, golden, beautifully laminated pastries that already feel like a treat. When you soak them in a rich, creamy custard and stud them with bursts of juicy blueberries, something magical happens in the oven. The top gets crisp and golden, while the inside stays impossibly soft, creamy, and decadent.

This recipe is the ultimate in feel-good food. It’s forgiving (no need to be a pastry chef!), it’s crowd-pleasing (doubling the batch is highly encouraged), and it’s the perfect way to give day-old croissants a spectacular second life. So, grab your favorite mixing bowl, preheat that oven, and let’s create a little bit of magic together. I promise, the aroma alone will make your entire home smell like a cozy bakery.

A Sweet Slice of Nostalgia

This recipe always takes me back to my Grandma Rose’s sun-drenched kitchen. She was a wizard with what she called “kitchen sink” baking – turning whatever was about to go stale into something unforgettable. Her classic bread pudding was a staple, made with simple white bread and raisins. It was humble, hearty, and I loved it.

But the first time I made it for myself as a young, broke line cook, I looked at a bag of day-old croissants from the restaurant and had a “what if?” moment. What if we swapped the humble bread for something luxurious? What if we traded the raisins for plump, tart blueberries? That first experimental batch was a revelation. It felt like I had taken my grandma’s comforting hug and dressed it up in its Sunday best. It’s a recipe that honors tradition while confidently adding its own delicious twist – and that’s what Feastical is all about.

Gathering Your Blueberry Croissant Dream Team

Here’s everything you’ll need to bring this cozy masterpiece to life. Don’t stress about having the exact brands – cooking is about flexibility and using what you have!

• 6 large croissants (or 8 cups cubed brioche or French bread): This is the star! Stale, day-old croissants are actually perfect here because they soak up the custard like a dream without turning to mush. No croissants? Brioche will give you a similar rich, buttery vibe, or a sturdy French bread will work beautifully for a more traditional base.
• 2 cups blueberries (fresh or frozen): No need to thaw frozen berries! They’ll release their juices as they bake, creating little pockets of blueberry bliss. Fresh are fantastic when in season.
• 16 oz cream cheese, softened: This is our secret weapon for an ultra-creamy, rich custard. Pro tip: leave it on the counter for at least 30 minutes before you start. Soft cream cheese blends smoothly, leaving no lumps.
• 1⅓ cups granulated sugar: This sweetens the deal. You can adjust this slightly based on your sweet tooth and the sweetness of your croissants.
• 4 large eggs: The backbone of our custard, providing structure and richness.
• 2 tsp vanilla extract or almond extract (Twist #1): Vanilla is a classic, but almond extract? It adds a wonderful, fragrant depth that pairs incredibly well with the blueberries. It’s a game-changer!
• 2 cups milk (whole or half-and-half for creaminess): Whole milk is great, but if you’re feeling indulgent, half-and-half or even a combination of milk and heavy cream will make it extra luxurious.
• Zest of 1 lemon (Twist #2): Don’t skip this! The bright, sunny zest cuts through the richness and makes the blueberry flavor pop. It’s the difference between “good” and “wow.”
• ½ cup white chocolate chips (Twist #3, optional but dreamy): Because why not? They add little melty, sweet surprises. A truly decadent touch.
• Powdered sugar, for serving: For that beautiful, snowy finish that makes everything look professionally baked.

Let’s Get Baking: Your Step-by-Step Guide

Ready? Let’s do this. I’ll walk you through each step with a few chef hacks I’ve picked up over the years.

Step 1: Preheat and Prep. First things first, get that oven preheating to a nice 350°F (175°C). This is your first secret to even baking. While it’s warming up, grab a 9×13-inch baking dish and give it a good coating of butter, cooking spray, or a light brush of oil. We want nothing sticking to that beautiful golden crust!

Step 2: Prep the Croissants. Now for the fun part – tearing up the croissants! I like to tear them into rustic, uneven chunks with my hands. You can certainly cube them neatly with a knife, but tearing creates more nooks and crannies for the custard to cling to. Spread the croissant pieces evenly in your prepared baking dish. Now, scatter the blueberries and those optional (but highly recommended) white chocolate chips over the top. Toss them gently with your hands so everything is mingling happily.

Step 3: Create the Dreamy Custard. In a large mixing bowl, beat the softened cream cheese and granulated sugar together until it’s completely smooth and creamy. No lumps allowed! This is where an electric hand mixer or a stand mixer makes life easy, but a sturdy whisk and some elbow grease will work too. Once smooth, add the eggs one at a time, beating well after each addition. Now, pour in the milk, your chosen extract (vanilla or almond!), and that glorious lemon zest. Mix it all until you have a silky, homogeneous custard.

Step 4: Assemble with Love. Slowly and evenly, pour the custard mixture over the croissants and berries. Now, here’s a crucial little hack: take a spatula or clean hands and gently press down on the croissant pieces. You want to help them soak up all that liquid goodness. Don’t smash them, just a gentle press to ensure every piece gets a nice bath. Let it sit for about 10-15 minutes if you have time – this allows the bread to fully absorb the custard for a more uniform texture.

Step 5: Bake to Golden Perfection. Slide that beautiful dish into your preheated oven and bake it uncovered for 40-45 minutes. You’re looking for a deeply golden brown top and a center that is set but might still have a slight jiggle. A knife inserted near the center should come out relatively clean (a little blueberry juice is fine!). If the top is browning too quickly, you can tent it loosely with a piece of foil for the last 10-15 minutes of baking.

Step 6: The Hardest Part – Wait! Once it’s out of the oven, resist the urge to dive in immediately! Let it cool on a wire rack for at least 15-20 minutes. This allows the custard to set up perfectly, making it easier to slice and serve. It also gives the flavors a chance to meld together beautifully.

How to Serve This Slice of Heaven

Now for the best part – eating! A final dusting of powdered sugar right before serving makes it look absolutely gorgeous. You can serve it straight from the dish, spooning out generous portions.

While it’s sublime all on its own, here are a few of my favorite ways to gild the lily:

• À La Mode Style: A scoop of high-quality vanilla ice cream melting over a warm serving is pure bliss.
• Breakfast Vibes: A dollop of thick Greek yogurt or a drizzle of cold heavy cream adds a lovely tang and creaminess that’s perfect for a brunch table.
• Fruit Forward: Serve it with a side of fresh, macerated berries or a quick blueberry compote for an extra burst of fruit flavor.

It’s fantastic warm, at room temperature, or even cold straight from the fridge the next day (trust me on this!).

Make It Your Own: Delicious Twists & Swaps

The beauty of this recipe is its versatility. Feel free to get creative and make it your own!

• Lemon Blueberry Bliss: Amplify the citrus! Add the juice of half that zested lemon to the custard mixture for an extra zing.
• Nutty Crunch: Sprinkle a half-cup of chopped pecans or sliced almonds over the top before baking for a wonderful textural contrast.
• Mixed Berry Medley: Don’t limit yourself to just blueberries! A mix of raspberries, blackberries, and blueberries is a summer sensation. If using frozen mixed berries, no need to thaw.
• Dairy-Free Delight: You can easily make this dairy-free. Use your favorite plant-based milk (oat or almond work well), dairy-free cream cheese, and vegan croissants. The result will still be delicious!
• Chocolate Lover’s Dream: Swap the white chocolate chips for semi-sweet or dark chocolate chips. The combination of dark chocolate and blueberry is sophisticated and deeply satisfying.

Chef’s Notes: From My Kitchen to Yours

This recipe has evolved so much since that first batch in my tiny apartment kitchen. I’ve learned that the “stale bread” rule is golden, but in a pinch, you can cube fresh croissants and toast them in a 300°F oven for 10 minutes to dry them out. It works like a charm!

One of my favorite kitchen memories involves this very pudding. I once brought it to a friend’s potluck and set it down next to a truly impressive, multi-layer cake. By the end of the night, the cake was mostly untouched, and my humble bread pudding was completely devoured. It just goes to show that sometimes, the simplest, most comforting dishes are the ones that truly win people over. It’s not about being fancy; it’s about being full of flavor and love.

FAQs & Troubleshooting: Your Questions, Answered!

Q: Can I make this bread pudding ahead of time?
A: Absolutely! You can assemble the entire dish the night before, cover it tightly with plastic wrap, and refrigerate it. In the morning, just take it out while the oven preheats (let it sit on the counter for about 20-30 minutes to take the chill off) and then bake as directed. You might need to add a few extra minutes to the baking time since it’s starting from cold.

Q: My custard seems a bit watery before baking. Is that okay?
A: Yes, that’s perfectly normal! The croissants will continue to absorb the liquid as it sits and during the baking process. The magic of bread pudding is how the starches in the bread thicken the custard as it bakes. As long as you’ve pressed the bread down to help it soak, you’re on the right track.

Q: The top is browning too fast, but the center is still liquid. What do I do?
A: This is a common oven issue! Simply tent the dish loosely with a sheet of aluminum foil. This will shield the top from direct heat, allowing the center to cook through without burning the top. Just remove the foil for the last 5 minutes if you want the top to crisp up a bit more.

Q: Can I freeze the leftovers?
A: You can! Let it cool completely, then cut it into individual portions. Wrap each portion tightly in plastic wrap and then in foil, or place them in a freezer-safe container. It will keep for up to 2 months. To reheat, thaw overnight in the fridge and then warm in a 350°F oven until heated through, or microwave a single portion.

Blueberry Croissant Bread Pudding

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

This Blueberry Croissant Bread Pudding is a warm, comforting dessert (or brunch treat!) that’s rich, creamy, and studded with juicy blueberries. The flaky croissants soak up a luscious custard, creating a golden, decadent top and a soft, melt-in-your-mouth interior.

---

Ingredients

Scale 1x2x3x

• 6 large croissants (or 8 cups cubed brioche/French bread)

• 2 cups blueberries (fresh or frozen)

• 16 oz cream cheese, softened

• 1⅓ cups granulated sugar

• 4 large eggs

• 2 tsp vanilla or almond extract

• 2 cups milk (whole or half-and-half)

• Zest of 1 lemon

• ½ cup white chocolate chips (optional)

• Powdered sugar, for serving

---

Instructions

1. Preheat & Prep

• Preheat oven to 350°F (175°C).

• Grease a 9×13-inch baking dish with butter or cooking spray.

2. Prep Croissants & Blueberries

• Tear croissants into rustic pieces and place in the dish.

• Scatter blueberries and optional white chocolate chips over the top.

3. Make Custard

• Beat softened cream cheese and sugar until smooth.

• Add eggs one at a time, then milk, extract, and lemon zest. Mix until silky.

4. Assemble

• Pour custard evenly over croissants and berries.

• Gently press croissant pieces into the custard. Let sit 10–15 minutes to absorb.

5. Bake

• Bake uncovered for 40–45 minutes until top is golden and center is set (slight jiggle is okay).

• Tent with foil if top browns too quickly.

6. Cool & Serve

• Cool 15–20 minutes before serving.

• Dust with powdered sugar. Optional: serve with vanilla ice cream, Greek yogurt, or a berry compote.

Notes

• Stale Croissants Are Perfect – they soak up custard without becoming mushy.

• Custard Absorption – let the croissants sit in custard for 10–15 minutes before baking.

• Make-Ahead – assemble overnight, refrigerate, then bake; add a few extra minutes to cooking time.

• Freezing – bake, cool, portion, and freeze up to 2 months. Reheat in the oven.

Nutrition

• Calories: 370 Cal per Serving
• Sugar: 24g
• Fat: 22g
• Carbohydrates: 34g
• Protein: 7g

Nutritional Information (Approximate)

Please remember, this is a rough estimate and can vary based on the specific ingredients and brands you use. This information is provided as a courtesy.

Per Serving (1 of 12):
Calories: 370 | Protein: 7g | Carbohydrates: 34g | Fat: 22g | Sugar: 24g | Fiber: 2g

This is a treat, through and through! It’s perfect for sharing on special occasions or for making a regular weekend feel a little more celebratory. Enjoy it mindfully and savor every single bite.

Final Thoughts: Share the Comfort

Well, there you have it – my all-time favorite Blueberry Croissant Bread Pudding. It’s a recipe that embodies everything I love about cooking: it’s resourceful, deeply comforting, and absolutely bursting with flavor. It proves that with a few simple, quality ingredients and a little bit of time, you can create something that feels truly special.

I hope this recipe finds its way into your kitchen and becomes a new tradition for you and your loved ones. If you make it (and I really hope you do!), I’d love to hear about it. Tag me on social @Feastical or leave a comment on the blog with your thoughts and any creative twists you tried.

Now, go preheat that oven and get ready for your home to smell incredible. Happy baking, friends!

Bacon-Wrapped Brussels Sprouts: Your New Go-To Party Hero

Hey friends, Beau here from Feastical! Let’s talk about a little magic trick I like to pull out when I need a guaranteed crowd-pleaser. We’re taking two of the most beloved (and sometimes debated) ingredients and combining them into one unforgettable bite. That’s right, we’re diving headfirst into the glorious world of Bacon-Wrapped Brussels Sprouts.

Now, I know what some of you might be thinking. Brussels sprouts? Weren’t those the mushy, bitter little cabbages we dreaded as kids? I’m here to tell you that those days are long gone. When you roast them at a high heat, something incredible happens. Their edges get caramelized and crispy, their insides turn tender and sweet, and they shed any trace of their former, less-glamorous reputation. And when you swaddle each one in a cozy blanket of smoky, crispy bacon? You’re not just making a side dish; you’re creating a full-blown experience.

These little guys are the ultimate party food. They’re naturally bite-sized, easy to handle (just pop a toothpick in ‘em), and they look absolutely stunning on a platter. They’re the perfect blend of fancy and approachable. Whether you’re hosting a holiday feast, a game-day gathering, or just a casual Friday night with friends, this recipe will have people hovering around the oven, asking, “Are they ready yet?” I promise you, they disappear faster than a cold drink on a hot day. So, let’s grab our aprons and transform these humble sprouts into the star of the show.

The Thanksgiving That Almost Wasn’t

This recipe always takes me back to a particularly chaotic Thanksgiving a few years ago. I was in charge of the sides, and I’ll admit, I got a little ambitious. There was a complicated gratin, a from-scratch stuffing with about twenty ingredients, and a cranberry sauce that required constant attention. Everything was vying for oven space at different temperatures, and let’s just say… the kitchen was a war zone. The gratin was threatening to boil over, the stuffing was drying out, and I was one dropped spoon away from a full-blown meltdown.

Then I remembered my secret weapon: a big bag of Brussels sprouts and a pack of bacon I had stashed in the fridge as a backup plan. With minutes to go before guests arrived, I frantically wrapped those little sprouts, tossed them on a sheet pan, and shoved them in the one free corner of the oven. I didn’t have time for fancy seasonings—just some black pepper and a prayer. Twenty-five minutes later, as I was frantically plating the other dishes, I pulled them out. They were perfect. Golden, crispy, and smelling like heaven. You know which dish got the most compliments that year? Not the complicated gratin. It was those last-minute, thrown-together bacon-wrapped sprouts. They saved the day and taught me a valuable lesson: the best recipes are often the simplest ones, made with a whole lot of heart.

Gathering Your Flavor Arsenal

One of the best things about this recipe is its simplicity. You only need a few key players, but each one brings its A-game. Here’s what you’ll need to get started.

• 4 lbs Brussels Sprouts (about 48-56): Look for firm, bright green sprouts that are similar in size. This helps them cook evenly. If some are huge, go ahead and halve them so every bite is consistent. Chef’s Insight: Don’t be shy about peeling off any loose or yellowed outer leaves—it makes for a prettier final product!
• 24 strips of Bacon, halved: This is your flavor powerhouse! I recommend using a standard-cut bacon, not thick-cut. Thick-cut can take longer to crisp up and might not wrap as easily. Substitution Tip: For a leaner option, you can use turkey bacon, but spritz it with a little oil to help it crisp.
• Fresh Black Pepper, to taste: Freshly cracked pepper is a must here. It adds a little sharpness that cuts through the richness of the bacon beautifully.

Flavor Twists (Because Why Not?):

• Twist #1: Garlic Powder + Smoked Paprika: A light sprinkle of these two before baking adds a deep, smoky warmth that complements the bacon incredibly well.
• Twist #2: The Cheesy Surprise: For the larger sprouts, use a paring knife to cut a small slit and insert a cube of mozzarella or sharp cheddar before wrapping. You’ll be rewarded with a delicious, melty center.
• Twist #3: Honey-Sriracha Glaze: Mix ¼ cup honey with 2 tsp sriracha. Brush this on during the last 5 minutes of baking for a sweet, spicy, and sticky finish that’s absolutely addictive.

Let’s Get Wrapping: Your Step-by-Step Guide

Ready to make some magic? Follow these steps, and you’ll be a bacon-wrapping pro in no time. I’ve sprinkled in a few of my favorite kitchen hacks to make the process even smoother.

1. Preheat and Prep: First things first, get that oven roaring hot to 400°F (200°C). A hot oven is the secret to crispy bacon and caramelized sprouts, not steamed ones. While it heats up, line a large baking sheet with parchment paper or foil. Chef’s Hack: Lining the pan isn’t just for easy cleanup; it also prevents the bacon sugar from sticking and burning, giving you a perfect release every time.
2. The Great Wrap: Take each Brussels sprout and snugly wrap it with one of your half-slices of bacon. The key is to wrap it so the bacon ends meet on the bottom of the sprout. This way, the weight of the sprout itself helps seal the bacon as it cooks. If a piece feels particularly unruly, you can secure it with a toothpick. Pro Tip: Place each little bundle seam-side down on your prepared baking sheet. Make sure they aren’t touching each other—we want hot air to circulate around them for maximum crispiness!
3. Season with Love: Now, give your army of sprouts a generous grind of fresh black pepper. If you’re using the garlic powder and smoked paprika from our flavor twists, now’s the time to dust them lightly. Chef’s Note: I usually don’t add salt at this stage because the bacon brings plenty of its own salty goodness. You can always add a sprinkle of flaky sea salt at the end if needed.
4. Bake to Perfection: Slide that sheet pan into your preheated oven and roast for 25-30 minutes. Here’s the crucial part: about halfway through, take a minute to flip each one over. This ensures even cooking and crispiness on all sides. You’ll know they’re done when the bacon is crispy and the sprouts are tender when pierced with a knife. Want that final, irresistible crunch? Switch your oven to broil for the last 2-3 minutes, but watch them like a hawk—they can go from golden to burnt in seconds! If you’re using the honey-sriracha glaze, brush it on right before this broiling step.
5. Serve Immediately: Transfer your beautiful, glistening bacon-wrapped sprouts to a serving platter. They are best served hot and crispy, straight from the oven!

How to Serve These Little Gems

Presentation is part of the fun! I love using a rustic wooden board or a simple white platter to really let the golden-brown color of these bites pop. Stick a toothpick in each one—it makes them easy to grab and keeps fingers clean.

And let’s talk about dips! While these sprouts are fantastic on their own, a little dipping sauce on the side takes them to the next level. Here are a few of my favorites:

• Warm Maple Syrup: The classic sweet and salty combo is a winner every time. Just warm up some pure maple syrup for a cozy, comforting dip.
• Balsamic Reduction: This adds a tangy, slightly sweet complexity that cuts through the fat beautifully. You can find it pre-made at most stores, or reduce balsamic vinegar in a saucepan until it’s syrupy.
• Garlic Aioli: Creamy, garlicky, and rich—this is my personal go-to. A good store-bought aioli works great, or you can whip up your own quickly with mayo, minced garlic, lemon juice, and a pinch of salt.

Mix It Up! Creative Twists on the Classic

Once you’ve mastered the basic recipe, the world is your oyster… or, well, your Brussels sprout! Don’t be afraid to get creative. Here are a few of my favorite variations to keep things exciting.

1. Brown Sugar & Chili Glaze: Swap the honey-sriracha for a mix of brown sugar and a pinch of chili powder. The molasses notes in the brown sugar pair amazingly with the smoky bacon.
2. The “Everything Bagel” Sprout: Before baking, give your wrapped sprouts a light roll in Everything Bagel seasoning. It adds onion, garlic, sesame, and poppy seed flavors that are insanely good.
3. Parmesan-Herb Finish: As soon as the sprouts come out of the oven, while they’re still hot, toss them in a bowl with a handful of grated Parmesan cheese and some chopped fresh parsley. The cheese will stick to the bacon creating a savory crust.
4. Vegetarian/Vegan Version: Yes, it’s possible! Use large, whole mushrooms (like cremini) or even thick slices of plant-based sausage instead of the sprouts. For the “bacon,” there are some great coconut or rice-paper vegan bacon options available now.
5. Air Fryer Method: Want them even crispier, faster? Arrange the wrapped sprouts in a single layer in your air fryer basket (you’ll need to work in batches). Cook at 375°F for 12-15 minutes, shaking the basket halfway through.

Beau’s Chef’s Notes

This recipe has been a staple in my kitchen for years, and it’s evolved in the best way. I used to be so precise, carefully trimming every single leaf and measuring every sprinkle of seasoning. Now? I embrace the rustic charm. A few charred leaves around the edges? That’s flavor! A slightly lopsided bacon wrap? That’s character! The beauty of this dish is in its imperfection. It’s meant to be shared and enjoyed, not stressed over.

One of my favorite kitchen memories is teaching my niece how to make these. She was about seven, and her little hands were so determined to get the bacon just right. We had flour everywhere, and more than a few sprouts ended up on the floor, but the look of pride on her face when she pulled the pan out of the oven was worth every second. That’s what Feastical is all about—creating those warm, delicious memories together.

FAQs & Troubleshooting: Your Questions, Answered!

Q: My bacon isn’t getting crispy. What did I do wrong?
A: This is the most common issue! The culprit is usually overcrowding the pan. If the sprouts are too close together, they steam instead of roast. Make sure there’s a little space between each one. Also, ensure your oven is fully preheated. If you’re still having trouble, the broiler trick at the end is your best friend.

Q: Can I make these ahead of time?
A: You can definitely get a head start! Assemble the sprouts and wrap them in bacon up to a day in advance. Keep them covered on the baking sheet in the fridge until you’re ready to bake. You may need to add a couple of extra minutes to the cooking time since they’ll be going into the oven cold.

Q: The toothpicks keep burning. Any tips?
A: Great question! If you’re worried about toothpicks burning, you can soak them in water for 20-30 minutes before using them. This helps them withstand the heat of the oven. Alternatively, if you wrap the bacon snugly and place the seam side down, you might find you don’t need toothpicks at all!

Q: My sprouts are a bit bitter. How can I prevent that?
A> Bitterness in Brussels sprouts is often tamed by the Maillard reaction (that beautiful browning we love). Make sure you’re roasting them at a high enough temperature. The caramelization process naturally sweetens them. Also, smaller sprouts tend to be sweeter than larger, older ones.

Bacon-Wrapped Brussels Sprouts

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

These Bacon-Wrapped Brussels Sprouts are crispy, savory, and irresistibly addictive. Roasting the sprouts caramelizes their edges and brings out a natural sweetness, while the bacon adds smoky, crispy perfection. Perfect as a holiday appetizer, game-day snack, or any time you want a bite-sized crowd-pleaser.

---

Ingredients

Scale 1x2x3x

• 4 lbs Brussels sprouts (about 48–56), trimmed and halved if large

• 24 strips of bacon, halved

• Freshly cracked black pepper, to taste

Optional Flavor Twists:

• Garlic & Smoked Paprika: Sprinkle lightly before baking for a smoky warmth.

• Cheesy Surprise: Insert a small cube of mozzarella or cheddar into larger sprouts before wrapping.

• Honey-Sriracha Glaze: Mix ¼ cup honey with 2 tsp sriracha and brush on in the last 5 minutes of baking.

---

Instructions

1. Preheat and Prep

• Preheat oven to 400°F (200°C).

• Line a large baking sheet with parchment paper or foil for easy cleanup and to prevent sticking.

2. Wrap the Sprouts

• Wrap each Brussels sprout with a half-strip of bacon, seam-side down.

• Secure with a toothpick if needed.

• Place sprouts on the baking sheet, leaving space between each for even roasting.

3. Season

• Grind fresh black pepper over the wrapped sprouts.

• Add optional spices or glaze if desired.

4. Roast

• Bake for 25–30 minutes, flipping halfway through.

• Check for crispy bacon and tender sprouts.

• Optional: Broil for 2–3 minutes at the end for extra crispiness. Brush honey-sriracha glaze before broiling if using.

5. Serve

• Arrange on a platter and serve hot.

• Optional dips: warm maple syrup, balsamic reduction, or garlic aioli.

Notes

• Even Cooking: Choose sprouts of similar size or halve large ones.

• Crispy Bacon: Don’t overcrowd the pan; space allows air to circulate.

• Make Ahead: Wrap sprouts up to a day in advance; bake when ready.

• Toothpick Safety: Soak toothpicks in water for 20–30 minutes to prevent burning.

Nutrition

• Calories: 120 Cal (Approximate per 2 pieces
• Carbohydrates: 4g
• Protein: 6g

Nutritional Information (Because We’re Curious!)

Okay, let’s be real—we’re not eating bacon-wrapped anything because it’s a diet food. But it’s always good to know what’s going into our bodies! This info is approximate and based on a serving of two pieces.

Per Serving (2 pieces): Calories: 120 | Protein: 6g | Carbohydrates: 4g | Fat: 9g | Fiber: 2g

Now, here’s the cool part: Brussels sprouts are nutritional powerhouses all on their own. They’re packed with fiber, which is great for digestion, and they’re loaded with vitamins C and K. So, while the bacon adds some fat and sodium, you’re also getting a solid dose of goodness from the green hero of the dish. It’s all about balance, friends!

Final Thoughts: Your New Secret Weapon

And there you have it! My complete guide to creating the most irresistible, conversation-starting, party-perfect Bacon-Wrapped Brussels Sprouts. This recipe is more than just a list of ingredients and steps; it’s a blueprint for creating a little bit of kitchen magic that brings people together.

I hope you feel inspired to try this recipe, make it your own, and share it with the people you love. Don’t forget to play with the flavor twists—that’s where the real fun begins. If you do make them, I’d be absolutely thrilled if you tagged me @Feastical on social media or left a comment on the blog. I love seeing your creations!

Remember, good food doesn’t have to be complicated. It just has to be made with a dash of joy and a whole lot of flavor. Now, go preheat that oven and get wrapping. Happy cooking!

– Beau

Ornament Oreo Truffles: Your New Favorite Holiday Party Trick!

Hey friends, Beau here! Can you smell it? That’s the scent of sugar cookies, pine trees, and pure, unadulterated holiday magic starting to swirl in the air. And you know what that means—it’s time to roll up our sleeves, put on our favorite festive apron, and create some edible joy that’ll have everyone talking.

Today, we’re diving headfirst into one of my all-time favorite, foolproof, crowd-pleasing recipes: Ornament Oreo Truffles. Imagine this: a rich, creamy, no-bake Oreo cheesecake center, hugged by a sleek shell of smooth white chocolate, and dressed up like the most adorable mini-ornaments you’ve ever seen. They’re creamy, they’re crunchy, and they are absolutely dressed to impress.

I’m talking Christmas cheer in every single bite. The best part? You don’t need to be a pastry chef to pull these off. Whether you’re the designated dessert-bringer for the family potluck or you just want to whip up something special that makes your kitchen smell like happiness, these truffles are your secret weapon. They’re simple, soulful, and so satisfying to make. So, grab your food processor (or a trusty zip-top bag and a rolling pin!), and let’s make some magic together.

The Christmas Eve Kitchen Catastrophe (That Started a Tradition)

I have to share a little story with you. A few years back, I volunteered to bring dessert to my family’s massive Christmas Eve bash. I had this grand plan for a complicated, four-layer yule log cake. Spoiler alert: it was a disaster of epic proportions. The cake cracked, the frosting split, and I was left staring at a culinary crime scene at 10 PM on December 24th with a kitchen covered in chocolate splatters.

In a mild panic, I scanned my pantry. Oreos. Cream cheese. Some leftover candy from a baking project. A lightbulb went off. I threw everything together, rolled them into balls, and gave them a quick dip in some melting wafers. To make them look festive, I raided my kids’ candy stash and stuck a little hook on top. They were a little rustic, I’ll admit, but when I brought them to the party? They were the first platter to be wiped clean. My aunt still asks me every year, “Are you bringing your famous ornament balls?”

That kitchen fail taught me a beautiful lesson: the best holiday treats aren’t about perfection; they’re about the love and fun you stir into them. These truffles are proof that a little creativity (and a lot of Oreos) can save the day and start a delicious new tradition.

Gathering Your Truffle-Making Squad: The Ingredients

Here’s the beautiful part: you only need a handful of simple ingredients to create something truly spectacular. I’ve doubled the classic recipe here to make a party-sized batch of 80 truffles because, trust me, you’ll want plenty to share (and a few to hide for yourself!).

• 80 Oreo Cookies, finely crushed: This is the heart and soul of our truffle. I don’t scrape out the filling—we use the whole cookie! That creamy center is part of the magic. Chef’s Insight: For a deeper chocolate flavor, you can use Double Stuf Oreos, but your mixture will be a bit softer.
• 16 oz (2 blocks) Cream Cheese, softened: This is what transforms crushed cookies into that luscious, creamy, cheesecake-like filling. Pro Tip: Make sure your cream cheese is at room temperature. This is non-negotiable for a smooth, lump-free mixture! If you forget to take it out, you can microwave it for 10-15 seconds on low power.
• 48 oz White Chocolate or Vanilla Candy Melts: This is our ornament’s shiny coat. Substitution Tip: High-quality white chocolate chips will taste amazing but can be trickier to melt smoothly. Candy melts (like Wilton or Merckens) are designed for coating and will give you a perfect, snap-able shell every time. I’m using them here for foolproof success!
• 80 mini Reese’s Peanut Butter Cups: These are the adorable “ornament tops” that also add a fantastic peanut butter surprise. Unwrap them all before you start dipping—it’s a great job for a helper!
• 2 cups Red Licorice Lace (like Twizzlers Pull ‘n’ Peel): Cut into 2-inch strips. This creates the cute little hook for our ornament. If you can’t find red, any color will work!
• 2 tbsp Holiday Nonpareils or Sprinkles: For that festive sparkle. This is where you can really let your personality shine—use your favorite holiday sprinkles!

Let’s Get Rolling: Your Step-by-Step Guide to Truffle Perfection

Okay, team. This is where the fun begins. I’ll walk you through each step with all my favorite little hacks to make this process smooth, fun, and totally stress-free.

Step 1: Create the Truffle Mixture

First, we need to turn those Oreos into a fine, dark sand. You have two great options here. The Food Processor Method is my go-to for speed and consistency. Just toss in the Oreos (in batches if needed) and pulse until you have fine, even crumbs. The Low-Tech Method is just as effective! Place the Oreos in a large, sturdy zip-top bag, press out the air, and seal it. Then, grab a rolling pin and channel any holiday stress into crushing those cookies into a uniform crumb. No big pieces left!

Now, in a large mixing bowl, combine the Oreo crumbs with your softened cream cheese. If you’re adding the peppermint twist, now’s the time for that 1 tsp of peppermint extract. Use a hand mixer or just a sturdy spatula to blend it all together. You’ll know it’s ready when the mixture is completely uniform, dark, and holds together when you pinch it. It should look like a thick, fudgy dough. Chef’s Hack: Scrape down the sides of the bowl a few times to make sure everything is fully incorporated.

Step 2: Shape and Chill

Line a large baking sheet with parchment paper. This is crucial for easy cleanup and preventing sticking. Now, using a small cookie scoop (about 1 teaspoon in size) or a measuring spoon, portion out the mixture. Roll each portion between your palms to form a smooth, round ball. Place each ball on the prepared tray.

Once all the truffles are rolled, pop the entire baking sheet into the freezer for 20-30 minutes. Don’t skip this step! This firming-up stage is what makes dipping them in chocolate so much easier. A firm, cold truffle won’t fall apart in the warm chocolate.

Step 3: Melt the Chocolate Like a Pro

While the truffles are chilling, it’s time to melt your coating. Place your candy melts or white chocolate chips in a microwave-safe bowl. The key to smooth, perfect melting is low and slow. Microwave on high power for 30 seconds, then stop and stir. Even if it doesn’t look melted, stir! Then, microwave for another 30 seconds and stir again. Continue this process in 15-20 second bursts, stirring vigorously each time, until the chocolate is completely smooth and fluid.

Chef’s Hack: If your chocolate seems too thick, you can add a tiny, tiny amount of coconut oil or vegetable shortening (about 1/2 teaspoon at a time) to thin it out to a perfect dipping consistency.

Step 4: The Grand Dip & Decorate

This is the most fun part! Take your truffles out of the freezer. Working with a few at a time (so they stay cold), drop one truffle into the melted chocolate. Use a fork or a dipping tool to gently roll it around until it’s completely coated. Lift it out with the fork, and gently tap the fork on the edge of the bowl to shake off any excess chocolate. This is the secret to a thin, professional-looking shell.

Carefully place the dipped truffle back onto the parchment-lined tray. Now, for the magic—act quickly before the shell sets! Gently press a mini peanut butter cup onto the top to form the ornament cap. Then, take a 2-inch piece of your red licorice lace, fold it into a “J” or hook shape, and tuck it under the front of the peanut butter cup. Finally, while the chocolate is still wet, add a pinch of your festive sprinkles or nonpareils. Repeat with all the truffles!

Step 5: Set, Store, and Celebrate!

Let the truffles sit at room temperature until the chocolate shell is completely firm and hard. This usually takes about 30-60 minutes. If you’re in a hurry, you can pop them in the refrigerator for 15-20 minutes to speed things up. Once set, transfer them to an airtight container. They store beautifully in the refrigerator for up to a week… if they last that long!

How to Serve These Edible Ornaments

Presentation is half the fun! I love arranging these truffles on a large platter or a tiered dessert stand to really show off their adorable ornament shape. For an extra festive touch, line the platter with a piece of burlap or a holiday-themed tea towel to look like tree skirts.

These are the perfect make-ahead dessert for any holiday gathering. They’re a superstar on cookie swap platters, the perfect sweet ending to a Christmas dinner, or a wonderful homemade gift. Package a few in a cute cellophane bag tied with a ribbon, and you’ve got a present that’s straight from the heart (and the kitchen!).

Get Creative! Fun Flavor Twists & Swaps

Once you’ve mastered the classic, the world is your oyster… or should I say, your truffle! Here are a few of my favorite ways to mix things up:

• Peppermint Sparkle: Add 1 tsp of peppermint extract to the Oreo mixture for a refreshing, minty center. For the coating, use crushed candy canes instead of sprinkles for a classic holiday combo.
• Colorful Ornament Ball: Instead of all white chocolate, divide your coating and melt some red and green candy melts too. Dip a third of your truffles in each color for a vibrant, multicolored platter that looks like a box of classic Christmas ornaments.
• Glitter & Gold: For a truly elegant look, skip the sprinkles. After dipping, while the chocolate is still wet, dust the truffles with edible gold or silver dust for a sophisticated shimmer.
• Nut-Free Variation: If you have nut allergies, simply swap the mini Reese’s for another topping. A yellow peanut-shaped candy (like a Mike and Ike) can work, or just use a larger, festive sprinkle or a solid milk chocolate disk.
• Golden Oreo Joy: For a different flavor profile, try using Golden Oreos instead of the classic chocolate ones. You’ll get a blondie-like truffle that’s just as delicious!

Beau’s Chef’s Notes: A Few Parting Thoughts

This recipe has evolved so much since that frantic Christmas Eve. I’ve learned that using a cookie scoop is the real key to uniform truffles—no more lopsided ornaments! I also used to be intimidated by dipping, but the fork-tapping method truly changed the game for me. The biggest evolution, though, has been in the decorations. My kids love helping with this part now, and every year they come up with a new “design.” Some years the ornaments have faces, other years they’re covered in so many sprinkles you can barely see the chocolate. And you know what? Those are always my favorites.

Your Ornament Truffle Questions, Answered!

Let’s tackle a few common questions to ensure your truffle-making is a breeze.

Q: My truffle mixture is too soft/sticky to roll. What did I do wrong?
A: This usually happens if the cream cheese was too warm or if you used Double Stuf Oreos. No worries! Just pop the whole bowl of mixture into the refrigerator for 20-30 minutes to firm up before rolling. You can also lightly dampen your hands with water while rolling to prevent sticking.

Q: Why is my melted chocolate seizing up or getting clumpy?
A> The enemy of melted chocolate is water! Even a single drop can cause it to seize. Make sure your bowl, utensils, and truffles are completely dry. If it does seize, try stirring in a small amount of vegetable oil (a teaspoon at a time) to bring it back. If it’s beyond saving, it’s best to start with a new batch of melts.

Q: Can I make these truffles ahead of time?
A: Absolutely! They are the perfect make-ahead dessert. You can store them in an airtight container in the refrigerator for up to a week, or even freeze them for up to 3 months. Just thaw in the fridge before serving.

Q: My chocolate coating is too thick. How can I thin it out?
A: This is a common issue. Simply add a very small amount of paramount crystals, coconut oil, or vegetable shortening (start with 1/2 teaspoon) to the melted chocolate and stir until smooth. This will thin it to a perfect dipping consistency.

Ornament Oreo Truffles

---

• Author: BeauCollier

Print Recipe

Pin Recipe

Description

There’s nothing quite like the smell of chocolate, cookies, and holiday cheer swirling in the kitchen. These Ornament Oreo Truffles are creamy, chocolatey, and perfectly festive—like mini edible ornaments for your holiday spread. The best part? No baking required! With just a few simple ingredients, you can create a treat that will wow your friends, family, and coworkers.

---

Ingredients

Scale 1x2x3x

• 80 Oreo cookies, finely crushed (whole cookies, filling included)

• 16 oz (2 blocks) cream cheese, softened

• 48 oz white chocolate or vanilla candy melts

• 80 mini Reese’s Peanut Butter Cups, unwrapped

• 2 cups red licorice lace (like Twizzlers Pull ‘n’ Peel), cut into 2-inch strips

• 2 tbsp holiday nonpareils or sprinkles

• Optional: 1 tsp peppermint extract for a minty twist

Tips:

• Room-temperature cream cheese ensures a smooth, lump-free truffle mixture.

• Candy melts give a perfect, glossy coating that sets nicely.

• A cookie scoop helps create uniform truffles.

---

Instructions

1. Make the Truffle Base

1. Crush Oreos into fine crumbs using a food processor or place in a zip-top bag and crush with a rolling pin.

2. In a large bowl, mix Oreo crumbs with cream cheese (and peppermint extract if using) until fully combined. The mixture should hold together when pinched.

2. Shape and Chill

1. Line a baking sheet with parchment paper.

2. Using a small cookie scoop or teaspoon, form balls from the mixture and place them on the sheet.

3. Freeze for 20–30 minutes to firm up.

3. Melt the Chocolate

1. Melt candy melts in a microwave-safe bowl in 30-second intervals, stirring after each interval until smooth.

2. If the chocolate is too thick, add a tiny amount of coconut oil or vegetable shortening (½ tsp at a time) to thin.

4. Dip and Decorate

1. Dip chilled truffles in melted chocolate using a fork or dipping tool. Tap off excess chocolate.

2. Place back on parchment. Press a mini peanut butter cup on top to form the ornament cap.

3. Insert a 2-inch licorice strip under the cup to create a hook.

4. Sprinkle nonpareils on top while chocolate is still wet.

5. Set and Store

• Let truffles sit until chocolate is firm (30–60 minutes at room temperature).

• Store in an airtight container in the fridge for up to 1 week or freeze for up to 3 months.

Notes

• Peppermint Sparkle: Add peppermint extract to the filling; top with crushed candy canes.

• Colorful Ornaments: Use red and green candy melts for variety.

• Elegant Touch: Dust truffles with edible gold or silver for a sophisticated look.

• Nut-Free Option: Replace peanut butter cups with chocolate disks or decorative candies.

Nutrition

• Calories: 120 Cal per truffle
• Sugar: 9g
• Fat: 7g
• Carbohydrates: 12g

Nutritional Information (For Your Info!)

Alright, let’s be real—these are a treat, through and through! But I believe in transparency, so here’s a general breakdown per truffle (approximate, as ingredients can vary). Remember, this is for one truffle from a batch of 80.

Per Truffle: Calories: 120 | Carbohydrates: 12g | Fat: 7g | Sugar: 9g | Protein: 1g

The main thing to know is that these are a rich, indulgent dessert perfect for sharing and savoring. The joy they bring is worth every bite! Enjoy them mindfully as part of your holiday celebrations.

Final Thoughts from My Kitchen to Yours

Well, there you have it, my friends. My ultimate guide to creating these unforgettable Ornament Oreo Truffles. More than just a recipe, this is an invitation to create a little bit of edible magic this holiday season. It’s about the laughter that happens while you’re rolling the balls, the pride you feel when you see that perfect, shiny shell, and the joy of sharing something you made with love.

So don’t stress about perfection. Embrace the fun, maybe get a little messy, and create a treat that’s as full of personality as you are. I can’t wait for you to try them. From my Feastical family to yours, have the happiest, most delicious holiday season!

Let me know in the comments how your truffles turn out! And if you snap a pic, tag me on social @feastical—I love seeing your creations.

Happy Cooking,
Beau

<!– End Final