Easy Healthy Recipes

Air Fryer Garlic Parmesan Chicken Bites
These cook quickly and work for dinner, salads, wraps, or meal prep.

Ingredients:
– 1½ pounds chicken breast, cut into bite-size pieces
– 1 tablespoon olive oil
– 1 teaspoon garlic powder
– ½ teaspoon paprika
– Salt and pepper
– ¼ cup grated Parmesan

How to Make It:
1. Toss the chicken with oil and seasonings.
2. Air fry at 390°F for 10–12 minutes, shaking halfway through.
3. Check that the chicken reaches 165°F.
4. Toss with Parmesan while it is still hot.

Stacy’s Tip:
Do not crowd the basket or the chicken will steam instead of getting golden.

Air Fryer Salmon & Asparagus
A healthy dinner that comes together fast with almost no cleanup.

Ingredients:
– Salmon fillets
– Asparagus
– Olive oil or melted butter
– Lemon juice
– Garlic powder
– Salt and pepper

How to Make It:
1. Brush the salmon and asparagus with oil or butter.
2. Season with lemon, garlic powder, salt, and pepper.
3. Air fry at 390°F for 8–11 minutes, depending on thickness.
4. Remove when the salmon flakes easily and reaches your preferred doneness.

Stacy’s Tip:
Thin asparagus may finish first, so check it a couple minutes before the salmon.

Air Fryer Ranch Zucchini Fries
A crispy vegetable side that feels snacky enough for picky eaters.

Ingredients:
– 2 zucchini, cut into sticks
– 1 egg
– ½ cup grated Parmesan
– ½ cup almond flour or gluten-free breadcrumbs
– 1 tablespoon ranch seasoning
– Cooking spray

How to Make It:
1. Dip zucchini sticks in beaten egg.
2. Coat them in the Parmesan, flour or crumbs, and ranch seasoning mixture.
3. Arrange in one layer and lightly spray with cooking spray.
4. Air fry at 400°F for 8–10 minutes, turning once.

Stacy’s Tip:
Pat the zucchini dry first so the coating sticks better and stays crisp.

Air Fryer Parmesan-Crusted Pork Chops
These pork chops have a savory Parmesan crust on the outside while staying juicy inside, and they are ready fast enough for a busy weeknight.

Makes: 4 servings
Prep Time: 10 minutes
Cook Time: 10–14 minutes

Ingredients:
– 4 boneless pork chops, about ¾–1 inch thick
– 1 tablespoon olive oil
– ½ cup finely grated Parmesan cheese
– ⅓ cup almond flour or gluten-free breadcrumbs
– 1 teaspoon Italian seasoning
– ½ teaspoon garlic powder
– ½ teaspoon paprika
– ¼ teaspoon salt
– Black pepper to taste
– Cooking spray

How to Make It:
1. Preheat the air fryer to 380°F and pat the pork chops dry.
2. Rub the pork chops lightly with olive oil.
3. Mix the Parmesan, almond flour or breadcrumbs, Italian seasoning, garlic powder, paprika, salt, and pepper in a shallow dish.
4. Press both sides of each pork chop into the Parmesan mixture.
5. Lightly spray the air-fryer basket and arrange the chops in one layer.
6. Air fry for 10–14 minutes, turning halfway through, until the center reaches 145°F.
7. Let the pork chops rest for at least 3 minutes before serving.

Stacy’s Tip:
Start checking thinner chops early. Pork dries out quickly once it passes the right temperature, so a meat thermometer makes this recipe much easier.

Air Fryer Breakfast Egg Bites
These little egg bites are easy to customize and make a quick protein-packed breakfast for busy mornings or meal prep.

Makes: 6 egg bites
Prep Time: 10 minutes
Cook Time: 10–14 minutes

Ingredients:
– 6 large eggs
– ¼ cup cottage cheese or heavy cream
– ½ cup shredded cheddar cheese
– ⅓ cup finely chopped bell pepper, spinach, or mushrooms
– ¼ cup cooked, crumbled bacon or breakfast sausage, optional
– ¼ teaspoon garlic powder
– Salt and pepper to taste
– Cooking spray

How to Make It:
1. Preheat the air fryer to 300°F and lightly spray six silicone muffin cups or an air-fryer egg-bite mold.
2. Whisk the eggs with the cottage cheese or heavy cream, garlic powder, salt, and pepper.
3. Stir in the cheddar, vegetables, and optional cooked meat.
4. Divide the mixture among the cups, filling each no more than three-quarters full.
5. Air fry for 10–14 minutes, until the centers are set and reach 160°F.
6. Let them cool for 2–3 minutes before removing them from the molds.

Stacy’s Tip:
Make a batch on Sunday and refrigerate them for up to four days. Reheat one or two when you need breakfast without creating a pile of dishes.

Gluten-Free Taco Bowl
This is one of those meals that feels like regular food, not “diet food.” It is simple, filling, and easy to make gluten-free with the right seasonings and toppings.

Ingredients:
– Ground beef, chicken, or turkey
– Gluten-free taco seasoning
– Lettuce, cauliflower rice, or regular rice
– Shredded cheese
– Salsa
– Sour cream or Greek yogurt
– Avocado or guacamole
– Optional: black beans, corn, jalapeños, or crushed gluten-free tortilla chips

How to Make It:
1. Cook your meat in a skillet.
2. Add gluten-free taco seasoning.
3. Add lettuce, cauliflower rice, or regular rice to a bowl.
4. Top with meat, cheese, salsa, sour cream, and your favorite toppings.

Stacy’s Tip:
For a lower-carb version, use lettuce or cauliflower rice instead of regular rice.

Gluten-Free Rice Cake Sweet Treat
This is an easy gluten-free sweet snack when I want something quick but do not want to bake anything.

Ingredients:
– Gluten-free rice cakes
– Peanut butter or almond butter
– Banana slices or berries
– Cinnamon
– Optional: sugar-free chocolate chips, honey, or chia seeds

How to Make It:
1. Spread peanut butter or almond butter over a rice cake.
2. Add banana slices, berries, cinnamon, or a few chocolate chips.
3. Eat right away so it stays crunchy.

Stacy’s Tip:
For lower sugar, use berries instead of banana and skip the honey.

Gluten-Free Snack Plate
This is not fancy, but it works. A snack plate is great when you need something quick, picky, or kid-friendly without making a whole meal.

Ingredients:
– Gluten-free crackers
– Cheese slices or cubes
– Turkey or ham roll-ups
– Grapes or berries
– Cucumbers or carrots
– Hummus or dip
– Pickles
– Hard-boiled eggs
– Nuts or trail mix

How to Make It:
1. Pick one protein.
2. Add one fruit or veggie.
3. Add one crunchy gluten-free snack.
4. Add a dip or something extra.
5. Put it all on a plate or in a divided container.

Stacy’s Tip:
This is a good option when everyone is hungry but nobody wants the same thing.

Gluten-Free Breakfast Bowl
This is an easy breakfast when you need something filling but do not want to think too hard first thing in the morning.

Ingredients:
– Eggs
– Cheese
– Turkey sausage or bacon
– Spinach or peppers
– Avocado
– Optional: salsa, hot sauce, or cauliflower rice

How to Make It:
1. Scramble eggs in a skillet.
2. Cook or warm up sausage or bacon.
3. Add eggs, meat, cheese, and veggies to a bowl.
4. Top with avocado, salsa, or hot sauce.

Stacy’s Tip:
You can make the meat ahead of time so breakfast comes together faster.

Sheet-Pan Lemon Garlic Chicken, Potatoes & Green Beans
This is a complete dinner on one pan, which means less cleanup and no need to figure out a separate side dish.

Ingredients:
– 1½ pounds boneless chicken breasts or thighs
– 1 pound baby potatoes, halved
– 12 ounces fresh green beans, trimmed
– 3 tablespoons olive oil
– Juice of 1 lemon
– 3 cloves garlic, minced
– 1 teaspoon Italian seasoning
– ½ teaspoon paprika
– Salt and pepper

How to Make It:
1. Preheat the oven to 425°F and line a large sheet pan.
2. Toss the potatoes with 1 tablespoon olive oil, salt, and pepper. Roast for 15 minutes.
3. Mix the remaining olive oil with lemon juice, garlic, Italian seasoning, paprika, salt, and pepper.
4. Add the chicken and green beans to the pan and coat with the mixture.
5. Roast another 20–25 minutes, until the chicken reaches 165°F and the potatoes are tender.

Stacy’s Tip:
Cut larger chicken breasts in half so everything finishes around the same time.

Creamy Tuscan Chicken with Spinach & Sun-Dried Tomatoes
This creamy skillet dinner feels like restaurant food, but it comes together in one pan and is naturally gluten-free when you check your labels.

Ingredients:
– 1½ pounds boneless chicken breasts or thighs
– 1 tablespoon olive oil
– 3 cloves garlic, minced
– ½ cup gluten-free chicken broth
– 1 cup heavy cream
– ½ cup grated Parmesan cheese
– ½ cup chopped sun-dried tomatoes
– 2 cups fresh spinach
– 1 teaspoon Italian seasoning
– Salt and pepper

How to Make It:
1. Season the chicken and cook it in olive oil until it reaches 165°F. Remove from the pan.
2. Add garlic and cook for about 30 seconds.
3. Stir in broth, cream, Parmesan, and sun-dried tomatoes. Simmer until thickened.
4. Add spinach until wilted, then return chicken to the skillet.

Stacy’s Tip:
Serve over rice, potatoes, or cauliflower rice, and check packaged ingredients for gluten-free labels.

Cheesy Stuffed Pepper Casserole
This has all the flavor of stuffed peppers without the work of filling each pepper.

Ingredients:
– 1 pound ground beef or turkey
– 3 bell peppers, chopped
– 1 small onion, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes
– 1 can tomato sauce
– 1 cup gluten-free broth
– 1 cup uncooked long-grain rice
– 1 teaspoon Italian seasoning
– 1½ cups shredded cheese
– Salt and pepper

How to Make It:
1. Preheat oven to 375°F.
2. Brown meat with peppers and onion. Drain, then add garlic.
3. Stir in tomatoes, sauce, broth, rice, seasoning, salt, and pepper.
4. Cover and simmer 18–20 minutes, until rice is tender.
5. Top with cheese and bake uncovered for 10 minutes.

Stacy’s Tip:
Use a frozen pepper-and-onion blend when you want to skip chopping.

One-Pan Chicken Enchilada Skillet
This is warm, cheesy, and perfect for taco night when you do not feel like rolling individual enchiladas.

Ingredients:
– 3 cups cooked shredded chicken
– 1 can black beans, drained and rinsed
– 1 cup corn
– 1 can gluten-free enchilada sauce
– 8 small certified gluten-free corn tortillas, cut into strips
– 1½ cups shredded Mexican-blend cheese
– ½ teaspoon cumin
– Optional toppings

How to Make It:
1. Preheat oven to 375°F.
2. Stir chicken, beans, corn, sauce, tortilla strips, cumin, and half the cheese together in an oven-safe skillet.
3. Top with remaining cheese and bake 15–20 minutes.

Stacy’s Tip:
Check both the enchilada sauce and corn tortilla labels for gluten-free certification.

No-Bake Gluten-Free Chocolate Peanut Butter Cheesecake Cups
Makes 6
This easy no-bake dessert has a gluten-free chocolate-cookie crust, a creamy peanut butter cheesecake filling, and a simple chocolate drizzle.

Ingredients:
For the crust
– 1 cup certified gluten-free chocolate sandwich-cookie crumbs
– 3 tablespoons melted butter

For the filling
– 8 ounces cream cheese, softened
– ½ cup creamy peanut butter
– ⅓ cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup cold heavy whipping cream

For the topping
– ¼ cup gluten-free chocolate chips
– 2 tablespoons heavy cream
– Optional: chopped peanuts or extra cookie crumbs

How to Make It:
1. Mix the cookie crumbs and melted butter until evenly combined.
2. Divide among 6 small jars, glasses, or dessert cups and lightly press into the bottoms.
3. Beat the cream cheese, peanut butter, powdered sugar, and vanilla until smooth.
4. In a separate bowl, whip the cold heavy cream until stiff peaks form.
5. Gently fold the whipped cream into the peanut butter mixture.
6. Spoon or pipe the filling over each crust.
7. Refrigerate for at least 2 hours.
8. Melt the chocolate chips with 2 tablespoons heavy cream in short intervals, stirring until smooth.
9. Cool slightly, then drizzle over each cheesecake cup.
10. Top with chopped peanuts or extra cookie crumbs if desired.

Stacy’s Tip:
These are easy to make ahead because the individual cups can be covered and stored in the refrigerator. Check that the cookies, chocolate chips, peanut butter, and vanilla are labeled gluten-free when needed.

No-Bake Gluten-Free Strawberry Cheesecake Fluff Cups
Makes 6 servings
Creamy strawberry cheesecake fluff layered with fresh berries and gluten-free cookie crumbs. It is easy, pretty, and requires no baking.

Ingredients:
For the cheesecake fluff
– 8 ounces cream cheese, softened
– ⅓ cup powdered sugar
– 1 teaspoon vanilla extract
– 1 cup cold heavy whipping cream
– ½ cup finely chopped fresh strawberries

For the strawberry layer
– 1½ cups sliced fresh strawberries
– 1 tablespoon sugar or preferred sweetener
– 1 teaspoon lemon juice

For assembling
– ¾ cup crushed certified gluten-free vanilla cookies or graham-style crackers
– Extra strawberries for topping
– Optional whipped cream

How to Make It:
1. Stir the sliced strawberries, sugar, and lemon juice together. Let them sit for about 10 minutes so they become juicy.
2. Beat the softened cream cheese, powdered sugar, and vanilla until smooth.
3. In a separate bowl, whip the cold heavy cream until stiff peaks form.
4. Gently fold the whipped cream into the cream-cheese mixture.
5. Fold in the finely chopped strawberries.
6. Add a small layer of gluten-free cookie crumbs to six dessert cups.
7. Spoon in the strawberry cheesecake fluff.
8. Add a layer of the juicy sliced strawberries.
9. Repeat the layers as space allows.
10. Refrigerate for at least one hour before serving.
11. Top with extra strawberries and whipped cream, if desired.

Stacy’s Tip:
Keep the cookie crumbs separate until shortly before serving if you want them to stay crunchy. Check the cookies, vanilla, and other packaged ingredients for a gluten-free label when needed.

No-Bake Gluten-Free Lemon Blueberry Cheesecake Cups
Makes 6 servings
Creamy lemon cheesecake fluff layered with juicy blueberries and gluten-free cookie crumbs. It is fresh, lightly tangy, and requires no baking.

Ingredients:
For the lemon cheesecake fluff
– 8 ounces cream cheese, softened
– ⅓ cup powdered sugar
– 1 teaspoon vanilla extract
– 1 tablespoon fresh lemon juice
– 1 teaspoon finely grated lemon zest
– 1 cup cold heavy whipping cream

For the blueberry layer
– 1½ cups fresh blueberries
– 1 tablespoon sugar or preferred sweetener
– 1 teaspoon fresh lemon juice
– 1 teaspoon cornstarch
– 1 tablespoon water

For assembling
– ¾ cup crushed certified gluten-free vanilla cookies or gluten-free graham-style crackers
– Extra blueberries for topping
– Extra lemon zest for topping
– Optional whipped cream

How to Make It:
1. Add the blueberries, sugar, and lemon juice to a small saucepan.
2. Cook over medium-low heat for about 4–5 minutes, stirring occasionally, until the berries begin releasing their juices.
3. Stir together the cornstarch and water, then add it to the blueberries.
4. Cook for another 1–2 minutes, until the mixture thickens slightly. Remove it from the heat and let it cool completely.
5. Beat the softened cream cheese, powdered sugar, vanilla, lemon juice, and lemon zest until smooth.
6. In a separate bowl, whip the cold heavy cream until stiff peaks form.
7. Gently fold the whipped cream into the lemon cream-cheese mixture.
8. Add a layer of gluten-free cookie crumbs to six dessert cups.
9. Spoon the lemon cheesecake fluff over the crumbs.
10. Add a layer of the cooled blueberry mixture.
11. Repeat the layers as space allows.
12. Refrigerate for at least one hour before serving.
13. Top with fresh blueberries, whipped cream, and extra lemon zest if desired.

Stacy’s Tip:
Make sure the blueberry mixture is completely cool before layering it with the cheesecake fluff so the filling stays thick and creamy. For crunchy cookie layers, assemble the cups shortly before serving or save some crumbs for the top.

Work Day Snack Box
Some days I need food that can survive a busy workday without turning into a whole production. A snack box makes it easier to stay on track because everything is already packed and ready.

Ingredients:
– Cheese sticks or cheese cubes
– Turkey roll-ups
– Hard-boiled eggs
– Pickles
– Almonds or mixed nuts
– Cucumbers
– Pepperoni or beef sticks
– Berries
– Gluten-free crackers
– Low-carb dip or single-serve guacamole

How to Make It:
1. Choose one protein.
2. Add one crunchy snack.
3. Add one fruit or veggie.
4. Add one dip or something extra.
5. Pack everything in a divided container or lunch box.

Stacy’s Tip:
This is perfect for days when you do not have time to stop and eat a full lunch.

Chicken Bacon Ranch Lettuce Bowl
This is a cold lunch idea that works great when you do not want to heat anything up. It is simple, filling, and easy to pack for a long workday.

Ingredients:
– Cooked chopped or shredded chicken
– Cooked bacon
– Romaine or iceberg lettuce
– Shredded cheese
– Cucumbers or cherry tomatoes
– Ranch dressing

How to Make It:
1. Add the lettuce to a meal prep container.
2. Top it with chicken, bacon, cheese, and vegetables.
3. Keep the ranch dressing in a small separate container until you are ready to eat so the lettuce does not get soggy.

Stacy’s Tip:
If you are taking this to work, pack the lettuce and dressing separate. It stays fresher and does not turn into a sad soggy mess before lunch.

Turkey Pickle Roll Up Box
This is barely cooking, and honestly, sometimes that is exactly what you need. It is easy to throw together, low-carb, and perfect for a quick lunch or snack-style meal.

Ingredients:
– Turkey lunch meat
– Pickle spears
– Cheese slices
– Cream cheese or ranch spread
– Easy sides like boiled eggs, cucumbers, nuts, or berries

How to Make It:
1. Spread a little cream cheese or ranch spread onto each slice of turkey.
2. Add a slice of cheese and a pickle spear, then roll it up.
3. Pack the roll-ups in a container with whatever easy sides you like.

Stacy’s Tip:
This is one of those “I do not have time but I still need to eat” meals. It is great for work because it does not need a microwave, and it keeps you from grabbing random snacks all day.

Sausage Egg & Cheese
This works for breakfast, lunch, or one of those weird workday meals when you are starving at 10 a.m. It is filling, low-carb, and easy to make ahead.

Ingredients:
– Scrambled eggs
– Cooked sausage or turkey sausage
– Shredded cheese
– Spinach, peppers, or onions
– Salt, pepper, and garlic powder

How to Make It:
1. Cook the sausage in a skillet.
2. Add the vegetables and cook until soft.
3. Scramble the eggs separately or right in the same pan.
4. Stir everything together and top with shredded cheese.
5. Pack it in a container and reheat when you are ready to eat.

Stacy’s Tip:
Make two or three of these at once and keep them in the fridge. It makes mornings easier, especially when you are tired and trying to get out the door.

Cold Chicken Caesar Pasta Salad
This is a filling make-ahead lunch that tastes good cold, so it works even when the microwave line is long or you only have a few minutes to eat.

Ingredients:
– 8 ounces gluten-free, protein, or regular pasta
– 2 cups cooked chopped chicken
– 2 cups chopped romaine lettuce
– ½ cup halved cherry tomatoes
– ⅓ cup shredded or shaved Parmesan cheese
– Caesar dressing
– Black pepper
– Optional: gluten-free croutons, bacon pieces, or sliced cucumbers

How to Make It:
1. Cook the pasta according to the package directions, then drain and let it cool completely.
2. Divide the pasta, chicken, tomatoes, and Parmesan between meal-prep containers.
3. Pack the chopped romaine, dressing, and croutons separately.
4. When you are ready to eat, combine everything and toss well.

Stacy’s Tip:
Keeping the lettuce and dressing separate is what stops this from turning into a soggy mess before lunchtime.

Loaded Taco Sweet Potato Meal Prep
This is a warm, filling work lunch that gives you the comfort of taco night without needing to pack a pile of separate containers.

Ingredients:
– 2 medium sweet potatoes
– 1 pound ground turkey or ground beef
– 1 packet gluten-free taco seasoning
– ½ cup black beans, drained and rinsed
– ½ cup corn
– ½ cup shredded cheese
– Salsa
– Optional: Greek yogurt, avocado, green onions, or jalapeños

How to Make It:
1. Pierce the sweet potatoes with a fork and bake at 400°F for 45–55 minutes, or microwave until tender.
2. Brown the ground turkey or beef in a skillet, drain if needed, and stir in the taco seasoning.
3. Mix in the black beans and corn, then cook until everything is heated through.
4. Split each sweet potato and fill it with the taco mixture and cheese.
5. Refrigerate in microwave-safe containers. Reheat at work, then add salsa and any cold toppings.

Stacy’s Tip:
Pack Greek yogurt, avocado, and salsa separately so they stay cold while the sweet potato and taco filling heat up.

Salmon & Asparagus
This is an easy healthy dinner that feels a little nicer without being hard. It is simple, filling, and works well for keto or gluten-free eating.

Ingredients:
– Salmon fillets
– Asparagus
– Butter, ghee, or olive oil
– Lemon juice
– Garlic powder
– Salt and pepper
– Optional: Parmesan cheese or Cajun seasoning

How to Make It:
1. Preheat the oven to 400°F.
2. Place salmon and asparagus on a baking sheet.
3. Drizzle with butter, ghee, or olive oil.
4. Season with lemon juice, garlic powder, salt, and pepper.
5. Bake for about 12–15 minutes, or until the salmon flakes easily.

Stacy’s Tip:
This is a good dinner when you want something healthy but do not want a sink full of dishes.

Burger Lettuce Wraps
These are good when you want burgers but do not want the bun. They are easy to make and everyone can add their own toppings.

Ingredients:
– Burger patties
– Large lettuce leaves
– Cheese slices
– Pickles
– Tomato
– Mustard
– Sugar-free ketchup or burger sauce
– Optional: bacon, onion, avocado, or jalapeños

How to Make It:
1. Cook burger patties in a skillet, air fryer, or on the grill.
2. Place each burger inside a large lettuce leaf.
3. Add cheese, pickles, tomato, and sauce.
4. Wrap it up or eat it open-faced.

Stacy’s Tip:
This is easier if you use sturdy lettuce like romaine or iceberg.

7 Bean Soup Crockpot Style
This is a simple crockpot soup made with 7 bean soup beans and smoked sausage.

Ingredients:
– 7 Bean soup beans
– Smoked sausage

How to Make It:
1. Put the beans in about 8 cups of water overnight in the crockpot.
2. The next morning, fry up the sausage and combine it with the beans.
3. Add the seasoning packet that comes with the beans.
4. Cook on low for 6–8 hours or high for 4–5 hours.

Stacy’s Tip:
For a little kick, get the Cajun beans.

Cheesy Chicken Taco Salad
This is an easy family dinner that feels like comfort food without making a huge mess in the kitchen. It is warm, cheesy, filling, and everyone can build their plate the way they like it.

Ingredients:
– 1 pound diced chicken breast or chicken thighs
– 1 tablespoon olive oil or avocado oil
– Taco seasoning
– 1 chopped bell pepper
– 1 small chopped onion
– 1 can diced tomatoes, drained
– 1 cup shredded cheese
– Lettuce, low-carb tortillas, rice, or cauliflower rice for serving

How to Make It:
1. Heat the oil in a large skillet over medium heat.
2. Add the chicken, bell pepper, and onion.
3. Cook until the chicken is done and the vegetables are soft.
4. Stir in the taco seasoning and diced tomatoes.
5. Let everything simmer for a few minutes.
6. Sprinkle shredded cheese over the top and cover the skillet until the cheese melts.
7. Serve it over lettuce for a taco bowl, over cauliflower rice for a low-carb dinner, or with tortillas or rice for family members who want something more filling.

Stacy’s Tip:
This is a good dinner when everybody wants something a little different. I can keep mine low-carb, and the kids can make theirs into tacos, bowls, or wraps without me cooking three separate meals.

Cheesy Chicken Broccoli Rice Casserole
Serves 6
This is a warm, filling family dinner with chicken, broccoli, rice, and plenty of cheesy comfort in every scoop.

Ingredients:
– 3 cups cooked shredded or chopped chicken
– 3 cups cooked rice
– 3 cups broccoli florets, lightly steamed
– 1 can cream of chicken soup
– ½ cup milk
– ½ cup sour cream or plain Greek yogurt
– 1 teaspoon garlic powder
– ½ teaspoon onion powder
– 2 cups shredded cheddar cheese, divided
– Salt and pepper
– Optional: ½ cup crushed crackers or gluten-free crackers for topping

How to Make It:
1. Preheat the oven to 375°F and lightly grease a 9-by-13-inch baking dish.
2. In a large bowl, mix the chicken, rice, broccoli, soup, milk, sour cream or Greek yogurt, seasonings, and 1 cup of cheese.
3. Spread the mixture evenly in the baking dish.
4. Sprinkle the remaining cheese and optional cracker crumbs over the top.
5. Bake uncovered for 25–30 minutes, until hot and bubbly.

Stacy’s Tip:
Use rotisserie chicken and microwave rice when you need to get this into the oven fast. If making it gluten-free, check the soup label and use gluten-free cracker crumbs.

One-Pan Beef, Pepper & Rice Skillet
Serves 4–6
This easy skillet dinner has the flavors of stuffed peppers without the work of stuffing them, and everything cooks in one pan for faster cleanup.

Ingredients:
– 1½ pounds ground beef
– 1 small onion, chopped
– 2 bell peppers, chopped
– 2 cloves garlic, minced
– 1 can diced tomatoes, undrained
– 1 can tomato sauce
– 1½ cups beef broth
– 1 cup uncooked long-grain white rice
– 1 teaspoon Italian seasoning
– ½ teaspoon paprika
– Salt and pepper
– 1½ cups shredded cheddar or mozzarella cheese

How to Make It:
1. Brown the ground beef with the onion and bell peppers in a large deep skillet. Drain excess grease if needed.
2. Add the garlic and cook for about 30 seconds.
3. Stir in the diced tomatoes, tomato sauce, broth, rice, Italian seasoning, paprika, salt, and pepper.
4. Bring the mixture to a gentle boil, then reduce the heat, cover, and simmer for 18–22 minutes, until the rice is tender. Stir once or twice and add a splash of broth if it gets too dry.
5. Sprinkle the cheese over the top, cover again, and let it melt before serving.

Stacy’s Tip:
Use different colored peppers to make it look more inviting for the kids, and serve sour cream or hot sauce on the side so everyone can finish their own plate.