Originally published August 15, 2017. Updated October 17, 2026.

The amazingly fresh fruit and vegetables are one of my favorite things about summertime. Now if I could only grow my own garden. Unfortunately, gardening has never been one of my skills. I swear, you either have it or you don’t! Luckily, I have access to a great Farmer’s Market in my area.

This Caprese Pasta Salad is one of my favorite ways to use fresh tomatoes and basil. Like most of my recipes it is quick, easy and inexpensive (especially if you grow your own tomatoes and basil). This pasta salad gets its amazing flavor from the fresh, quality ingredients. The best thing about using garden fresh ingredients is that they taste so darn good that there is no need to overcomplicate things. This pasta salad has just 4 ingredients not counting the dressing.

It feels fancy enough to bring to a dinner party but somehow is casual enough for a relaxed dinner at home.

Why You’ll Love This Caprese Pasta Salad

• Fresh and flavorful: tomatoes, mozzarella, and fresh basil create a delicious combination.
• Quick and easy: Simple ingredients with minimal prep.
• Perfect for entertaining: Its vibrant colors and flavors make it a stunning addition to any table.
• Versatile and customizable: Add grilled chicken, olives, spinach, or your favorite vegetables to make it your own.
• Great for make-ahead and meal prep: Prepare the ingredients in advance and toss everything together when you’re ready to serve.

More Caprese Inspired Recipes: Caprese Stuffed Avocados, Caprese Skewers, Caprese Couscous Salad, Chicken Caprese.

I like to make pasta salads with interesting flavor twists. My Bloody Mary Pasta Salad, Spinach Dip Pasta Salad and Jalapeño Popper Macaroni Salad are all perfect for potlucks!

If you want a hot pasta dish, check out this Easy Lemon Garlic Pasta!

Recipe Tips/Suggestions/Options:

Add a Mediterranean twist: Toss in sliced black olives, artichoke hearts, or roasted red peppers.

Bring in more greens: Baby spinach or arugula adds color and a pleasant peppery flavor.

Make it extra indulgent: Add a generous sprinkle of freshly grated Parmesan cheese.

Try a pesto version: Replace part of the olive oil dressing with basil pesto for an even more aromatic, herbaceous flavor.

Give it a summer garden twist: Add diced cucumber for extra crunch and freshness.

Make it gluten-free: Use your favorite gluten-free pasta and cook it according to its package instructions.

Serving Suggestions:

Add grilled chicken, shrimp, or chickpeas for extra protein. Serve alongside Baked Buttermilk Chicken, Tomato Garlic Crostini, Pan Fried Ribeye or Lemon Garlic Baked Cod.

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Caprese Pasta Salad

Caprese Pasta Salad Recipe is a simple yet flavorful side dish. This pasta salad is filled with mozzarella, tomatoes and basil. Tossed with an Italian oil dressing and topped with balsamic glaze.

Cuisine American

Keyword caprese pasta salad

Prep Time 10 minutes minutes

Cook Time 12 minutes minutes

Total Time 22 minutes minutes

Servings 8

Calories 203kcal

Author Nicole Harris

Equipment

• OXO Salad Dressing Shaker
• Knives

Ingredients

Pasta Salad

• 8 ounces Radiatore Pasta (cooked according to package instructions, drained & cooled)
• 12 ounces Cherry Tomatoes (halved)
• 8 ounces Fresh Small Mozzarella Balls aka ciliegine, (drained)
• 10 Large Basil Leaves (cut into ribbons)
• Salt/Pepper (to taste)

Dressing

• 1/4 Cup Extra Virgin Olive Oil
• 1/2 teaspoon Dried Italian Seasoning
• 1 Garlic Clove (grated)
• Pinch Salt/Pepper
• Small Pinch White Sugar

Balsamic Reduction

• See: How To Make Balsamic Glaze

Instructions

• Cook pasta according to package instructions. Drain and let pasta cool completely.
• While pasta is cooling, mix all dressing ingredients and let sit.
• In large bowl, combine tomatoes, mozzarella, basil, salt/pepper and cooled pasta. If not serving immediately wait to cut and add the basil until just before serving to prevent darkening.
• Toss pasta salad with dressing until evenly coated.
• Serve with a drizzle of balsamic reduction.

Nutrition

Serving: 1g | Calories: 203kcal | Carbohydrates: 12g | Protein: 8g | Fat: 13g | Saturated Fat: 5g | Polyunsaturated Fat: 8g | Cholesterol: 22mg | Sodium: 181mg | Fiber: 1g | Sugar: 3g

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Recipe originally posted March 21, 2014. Post updated October 9, 2026.

My first experience with Eggs a la Goldenrod was back in high school.  I spent Easter at a friends house and his grandmother made this dish for Easter Brunch. This was way back before I had any interest in cooking.  But I enjoyed it so much that I asked her for the recipe.

She happily explained how to make this humble egg dish.  The older woman had learned to make this simple egg dish in her Home Economics class back in the 1930’s. That was when my interest in vintage recipes first began.  I own several vintage cookbooks and love trying old recipes from the early 1900’s.

I hope your family enjoys this Old Fashioned Recipe as much as mine does.  And when you are an old granny, be sure to pass this recipe down to the younger generations.

What Is Eggs à la Goldenrod?

Eggs à la Goldenrod is a traditional American comfort food made with hard-boiled eggs, a creamy white sauce, and toasted bread. The egg whites are chopped and folded into the sauce, while the golden-yellow yolks are crumbled over the top to create a cheerful, flower-like appearance.

The name “Goldenrod” refers to the golden color of the egg yolks, which resemble the bright yellow blossoms of the goldenrod plant.

How to Make Eggs à la Goldenrod

Step 1: Prepare the eggs

Peel the hard-boiled eggs and separate the yolks from the whites. Chop the egg whites into small pieces and crumble the yolks into a separate bowl using a fork or mesh strainer.

Step 2: Make the creamy white sauce

Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly. Gradually pour in the milk, whisking to prevent lumps.

Continue cooking for 3–5 minutes, stirring frequently, until the sauce becomes smooth and thick enough to coat the back of a spoon.

Step 3: Add the egg whites

Stir the chopped egg whites into the sauce. Season with salt and black pepper, then warm gently until everything is heated through. Avoid boiling the sauce.

Step 4: Toast the bread

Toast the bread slices until golden and crisp. Place one slice on each serving plate, or cut the toast into triangles for a more traditional presentation.

Step 5: Assemble and serve

Spoon the creamy egg mixture over the toast. Sprinkle the crumbled egg yolks generously over the top, allowing their sunny color to stand out.

Tips for Perfect Eggs à la Goldenrod:

• Make a silky, lump-free sauce. Whisk the flour into the melted butter before adding the milk. Add the milk gradually and keep whisking as the sauce thickens.
• Cook the sauce gently. Medium-low heat helps prevent scorching and keeps the sauce smooth.
• Keep the yolks separate. Crumbling the yolks over the finished dish creates the signature golden appearance. Mixing them into the sauce will change both the color and presentation.
• Avoid overcooking the eggs. Properly cooked hard-boiled eggs have tender whites and yolks that crumble easily without becoming overly dry.
• Adjust the thickness. If the sauce becomes too thick, add a splash of milk. If it is too thin, simmer it gently for another minute or two, stirring frequently.
• Toast the bread well. A crisp slice provides a pleasant contrast to the creamy topping and helps prevent the dish from becoming soggy too quickly.
• Season to taste. A little extra black pepper, a pinch of paprika, or a touch of dry mustard can add depth without overpowering the eggs.

Variations and Serving Suggestions:

• Cheesy Goldenrod: Stir a small handful of shredded cheddar or Colby/jack into the sauce until melted.
• Herb Garden Goldenrod: Add fresh chives, parsley, or dill for a fresh, aromatic finish.
• Goldenrod with Ham: Fold diced cooked ham into the sauce for a heartier meal.
• Goldenrod over Biscuits: Spoon the sauce over warm split biscuits for a more substantial Southern-inspired breakfast.
• A Little Spice: Add a dash of cayenne pepper, red pepper flakes or a pinch of smoked paprika for gentle warmth.

What to Serve with Eggs à la Goldenrod

For breakfast or brunch, pair it with Fresh Fruit Salad, Tomato Cucumber Salad, Roasted Potatoes, Breakfast Sausage or Bacon. For lunch or supper, Shaved Asparagus, sautéed spinach, or roasted vegetables make excellent accompaniments.

Coffee, tea, or a glass of fresh orange juice completes the meal beautifully.

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Eggs a la Goldenrod

Looking for a simple, budget-friendly recipe with old-fashioned charm? Eggs a la Goldenrod is a creamy, comforting dish that transforms humble hard-boiled eggs into a beautiful golden breakfast or brunch favorite.

Course Breakfast

Cuisine American

Keyword egg recipe

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 301kcal

Author Nicole Harris

Ingredients

• 6 Hard Boiled Eggs
• ¼ Cup Butter
• ¼ Cup Flour
• ¼ tsp Salt
• ⅛ tsp Ground Pepper
• 1½ Cups Whole Milk
• 1 Packages Pillsbury Grands Biscuits or 8 Slices Toasted Bread

Instructions

• Peel boiled eggs and slice in half. Separate the egg whites and yolks.
• Chop the egg whites to your desired size. Set aside.
• Using the back of a spoon, push egg yolks through a fine mesh strainer to create the fine yolk crumbles.
• Bake biscuits according to package directions or prepare toast.
• Melt the butter in a saucepan over medium-low heat. Whisk in the flour and cook for about one minute, stirring constantly. Gradually pour in the milk, whisking continuously to prevent lumps.
• Continue to cook while whisking frequently until sauce is smooth and bubbly. (about 4-5 minutes)
• Cook until the sauce becomes smooth and thick enough to coat the back of a spoon.
• Remove from heat and fold in the chopped egg whites. Salt and pepper to taste.
• Serve egg white gravy over biscuits or toast. Top generously with crumbled egg yolks.

Nutrition

Serving: 1g | Calories: 301kcal | Carbohydrates: 11g | Protein: 13g | Fat: 22g | Saturated Fat: 11g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.5g | Cholesterol: 321mg | Sodium: 365mg | Potassium: 244mg | Fiber: 0.2g | Sugar: 5g | Vitamin A: 893IU | Calcium: 155mg | Iron: 1mg

FAQ’s

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When you come home hungry and tired, nothing quite hits the spot like a big steaming bowl of pasta and sauce. It’s warm, comforting and fills those empty tummies at the end of a long day. Pasta was always my go-to when my daughter was young because it was never a fight to finish dinner.

Remember, we made this CLASSIC BOLOGNESE SAUCE as a meal-prep hack. Plus sauce tastes better the next day anyways. Having that sauce ready in the fridge makes this weeknight dinner so quick and easy. Hooray for planning ahead! Now we can just focus on making this Tagliatelle Bolognese the perfect comforting pasta meal.

Why is tagliatelle used instead of spaghetti?

The broad, flat shape holds the rich meat sauce beautifully, creating a balanced bite of pasta and ragù.

How do you cook tagliatelle perfectly?

Cook in well-salted boiling water until al dente, following the package instructions or checking fresh pasta frequently. Finish tossing it in the ragù with a splash of pasta water.

I used to serve bolognese by ladling sauce over drained pasta in a bowl. It looked fine, tasted fine. Then I tried finishing the pasta directly in the pan with the ragù and a splash of pasta water. Game Changer.

Why Fresh Tagliatelle vs Dried Matters

Problem: Dried tagliatelle nests often break into shorter pieces and don’t cling to the sauce as effectively. Solution: Fresh packaged tagliatelle (the kind sold refrigerated) has a slightly porous, egg-enriched surface that grips the ragù better.

If using dried, choose a brand with a rough, extruded texture (bronze-die cut) rather than smooth.

Serving Suggestions:

For a fresh start: Serve a simple salad ➤ Garden Italian Salad, Lemon Garlic Kale Salad

For a vegetable side: Try roasted zucchini, Roasted Asparagus, or sautéed seasonal greens.

For the finishing touch: Serve extra Parmigiano Reggiano at the table, along with freshly ground black pepper.

For a complete dinner: Begin with a light antipasto, follow with Tagliatelle Bolognese, and finish with panna cotta, fresh fruit, or a small serving of Tiramisu.

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Tagliatelle Bolognese

Discover the secret behind the perfect Tagliatelle Bolognese with rich slow-simmered ragù, cooking tips, serving ideas and ingredient variations. A classic Italian dish that is great for family dinner or an elegant dinner party.

Course Dinner

Cuisine Italian

Keyword pasta, pasta dinner

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 2

Calories 50kcal

Author Nicole Harris

Ingredients

• 7 oz 200g tagliatelle (fresh packaged preferred, dried works)
• 10 oz 280g Classic Bolognese Sauce
• 1 tbsp unsalted butter cold, cut into small pieces
• Parmigiano Reggiano freshly grated, to serve
• Kosher salt for pasta water

Instructions

• Bring a large pot of water to a rolling boil. Salt generously: it should taste like mild seawater.
• Warm the bolognese sauce in a wide skillet or sauté pan over low heat. Keep it at a gentle simmer while pasta cooks.
• Cook tagliatelle 1 minute less than package directions. Reserve 1 cup of pasta cooking water before draining.
• Transfer pasta directly from pot to the pan with the ragù using tongs. Add a ladleful of pasta water.
• Toss over medium heat for 1–2 minutes until sauce coats every strand and liquid is mostly absorbed. Add more pasta water if needed to loosen.
• Remove from heat. Add cold butter pieces and toss vigorously until melted and sauce turns glossy.
• Plate immediately. Finish with freshly grated Parmigiano Reggiano.

Nutrition

Serving: 1g | Calories: 50kcal | Carbohydrates: 0.01g | Protein: 0.1g | Fat: 6g | Saturated Fat: 4g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 1mg | Potassium: 2mg | Sugar: 0.01g | Vitamin A: 175IU | Calcium: 2mg

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Typically my recipes are super quick and easy for Lazy Cooks, like me. This sauce is known for taking its time cooking but that doesn’t mean it is complicated. It is a flavorful sauce made with simple ingredients and low/slow cooking.

With about 30 minutes of prep and then hours of hands-off simmering, this sauce is perfect for weekend preparation. Get cozy, relax and simmer a sauce. I can’t think of a better Fall weekend plan.

Then we will be using this sauce to make several meals throughout the week. Make a big batch to meal prep and use throughout the week. Freeze half to use when you want a deep, slow cooked sauce ready and waiting.

How To Serve Or Use This Bolognese Sauce Recipe:

• Tagliatelle Bolognese

What Is Classic Bolognese Sauce (The Authentic Italian Method)

Outside Italy, Bolognese sauce often means a tomato-heavy meat sauce ladled over spaghetti. In Bologna, traditional ragù is quite different. It is meaty, aromatic, and slow-cooked until the ingredients become one luxurious sauce.

Traditional Bolognese ragù is not intended to taste primarily of tomatoes. The beauty of authentic ragù isn’t in piling on ingredients. It’s in technique, balance, and time.

Preparation Tips:

Brown the meat properly: The first time I made this, I added all the meat at once: every bit of 3 lbs hitting a hot cast iron pan. The temperature dropped immediately and the meat steamed instead of seared. The ragù tasted fine but never had that deep, caramelized depth I was going for. After that, I started adding the meat in three separate batches, letting each one make full contact with the pan before adding the next. The difference was noticeable in the first bite. Don’t crowd the pan excessively. Proper browning gives the finished ragù a much deeper savory character.

Build the soffritto: Finely chop the onion, carrot, and celery by hand. The Accademia’s traditional instructions specifically call for finely chopping the vegetables rather than processing them in a food processor. Do not brown the vegetables. You want them soft and sweet, not caramelized or scorched. The soffritto should melt into the sauce rather than announce itself as a separate ingredient.

Ingredient Tips:

Substitutions: Pancetta → thick-cut bacon (adds smokiness, not traditional but acceptable). White wine → dry red wine (deeper color, slightly more tannic). Whole milk → heavy cream in the final step (richer finish). Chuck → brisket or short rib.

Storage Tips:

Storage: Refrigerate in an airtight container for up to 5 days. Ragù improves overnight as flavors meld.

Freezer: Freeze in portioned containers for up to 3 months. Thaw overnight in the refrigerator.

Reheat: Always reheat gently over low heat with a splash of warm broth to loosen: ragù tightens significantly when cold.

The Most Common Bolognese Mistakes

Problem: The sauce tastes bright and acidic, not deep and rounded. Solution: Two things cause this. First, the wine was not fully evaporated before adding tomato: always cook the wine until the sharp smell is completely gone, not just reduced.

Problem: The milk was skipped or added too early. Solution: Milk is not optional: it chemically neutralizes the acids released by both the wine and the tomatoes, and it emulsifies the fat into the sauce for that characteristic silky finish. Add it in the final 20 minutes, never at the beginning.

Problem: The ragù tastes dry and lacks richness. Solution: May have used too lean of meat. Choose flavorful beef with some natural fat, and don’t skip the pancetta.

Problem: The vegetables are wet and pasty. Solution: Finely chop the soffritto by hand not in a food processor, as the traditional method specifies.

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Bolognese Sauce Recipe

The only Bolognese Sauce Recipe you'll ever need: based on the 2023 official recipe from the Bologna Chamber of Commerce. Coarse-ground beef, pancetta, white wine, and a long slow simmer.

Course Dinner

Cuisine Italian

Prep Time 30 minutes minutes

Cook Time 3 hours hours

Total Time 3 hours hours 30 minutes minutes

Servings 8

Calories 51kcal

Author Nicole Harris

Ingredients

MEAT

• 1 lb 12 oz 800g chuck roast, coarsely ground by your butcher
• 14 oz 400g pork shoulder, coarsely ground by your butcher
• 5 oz 150g pancetta or thick-cut bacon, finely diced

SOFFRITTO

• 2 medium yellow onions finely diced
• 3 medium carrots finely diced
• 3 celery stalks finely diced
• 2 tbsp unsalted butter

SAUCE

• ⅔ cup 150ml dry white wine
• 1¾ cups 400g tomato passata (strained tomatoes)
• 2 tbsp double-concentrated tomato paste
• ½ cup 120ml whole milk
• 2 cups 480ml beef broth, warm, as needed
• Salt and black pepper to taste

Instructions

• Render the pancetta: Place diced pancetta and butter in a cold heavy Dutch oven or cast-iron pot. Set over medium-low heat. Cook, stirring occasionally, until the fat has fully rendered and the pancetta is soft but not crispy, 5–7 minutes.
• Build the soffritto: Add all diced vegetables to the pot. Reduce heat to low. Cook, stirring every few minutes, until completely softened and nearly translucent, at least 15 minutes. Do not rush this step: the soffritto is the flavor foundation.
• Remove soffritto: Transfer soffritto to a bowl and set aside. This allows the meat to make direct contact with the hot pan.
• Brown the meat in batches: Increase heat to medium-high. Add meat in 3 separate batches, pressing each against the pan. Allow each batch to brown fully before breaking it up. Continue until all meat is deep brown with no pink remaining.
• Return soffritto: Add the reserved soffritto back to the pot. Stir to combine with the meat. Cook together for 2–3 minutes.
• Deglaze with wine: Pour in the white wine. Scrape up any browned bits from the bottom of the pot. Cook over medium heat until the alcohol has fully evaporated, 3–4 minutes. The sharp wine smell should be completely gone.
• Add tomato: Stir in the passata and tomato paste. Season with salt and pepper. Stir to combine fully. The sauce should look brick-red, not bright red: meat forward, not tomato forward.
• Long simmer: Reduce heat to the lowest possible setting. Place lid slightly ajar (about 1 finger width of opening). Simmer for a minimum of 2 hours, ideally 3–4 hours. Stir every 30–40 minutes. If the bottom begins to look dry, add a ladleful of warm beef broth.
• Finish with milk: In the last 20 minutes of cooking, pour in the whole milk. Stir to incorporate. The sauce will become silkier and slightly lighter in color. This step softens residual acidity and rounds out the flavor.
• Check seasoning and consistency: The finished ragù should be thick, glossy, and dark. If you lift a spoon and the sauce falls slowly in a ribbon, it’s ready. Adjust salt and pepper.

Nutrition

Serving: 1g | Calories: 51kcal | Carbohydrates: 1g | Protein: 1g | Fat: 3g | Saturated Fat: 2g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 1g | Trans Fat: 0.1g | Cholesterol: 9mg | Sodium: 8mg | Potassium: 42mg | Fiber: 0.02g | Sugar: 1g | Vitamin A: 119IU | Vitamin C: 0.05mg | Calcium: 22mg | Iron: 0.1mg

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I enjoy Chia Seed Pudding on occasion, it’s a nice treat or breakfast. My daughter LOVES chia seed pudding. She has always been a fan and now that she is older and more in tune with food nutrition she is big on Fiber-Maxing. She swears chia pudding is the secret to a flat tummy.

Why Chia Pudding Instead Of Regular Pudding

Chia seeds pack plenty of nutrition. They provide fiber, plant-based omega-3 fatty acids (ALA), protein, and minerals such as calcium, magnesium, and phosphorus.

When soaked in milk, yogurt or a milk alternative, chia seeds absorb liquid and get a pudding-like texture.

Fresh fruit pairs perfectly with the mild, creamy texture of chia pudding, allowing you to create a naturally sweet treat without needing lots of added sugar. My daughter often adds dehydrated fruit when making chia seed pudding so the fruit flavor absorbs into the pudding.

Ingredient Options:

• Fresh fruit: Strawberries, blueberries, raspberries, bananas, mango, peaches, or kiwi.
• Crunchy toppings: Almonds, walnuts, pecans, pumpkin seeds, sunflower seeds, or homemade granola.
• Creamy extras: Greek yogurt, coconut yogurt, almond butter, peanut butter, or a spoonful of nut butter.
• Flavor boosters: Vanilla extract, cinnamon, cocoa powder, lemon zest, coconut, or a little honey or maple syrup.
• Extra-special toppings: Dark chocolate shavings, toasted coconut, berry compote, or a drizzle of nut butter.

Preparation Tips:

• Whisk well: Stir the chia seeds thoroughly into the liquid/yogurt to prevent clumps.
• Let it rest: Give the pudding at least 2–3 hours to thicken, or refrigerate it overnight for the best texture.
• Find your texture: Add a little more liquid for a softer pudding or more chia seeds for a thicker consistency.
• Stir again: Give the pudding another good stir about 10–15 minutes after mixing to help the seeds distribute evenly.
• Taste before serving: Adjust the sweetness with agave, honey, maple syrup, mashed fruit, or your preferred sweetener.
• Use ripe fruit: Sweet, ripe strawberries add plenty of natural flavor.

Storage Tips:

• Chia pudding is an excellent make-ahead breakfast or snack. Store it in a covered container in the refrigerator and keep it chilled until ready to eat.
• For the best quality, enjoy homemade chia pudding within 3–5 days. If you’ve added fresh strawberries or other delicate fruit, keeping the fruit separate until serving can help maintain freshness and texture.

More Meal-Prep Breakfasts: Bisquick Sausage Muffins, Strawberry Oat Breakfast Bars, Blueberry Overnight Oats

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Strawberry Chia Pudding

Strawberry Chia Pudding is proof that nutritious food can be delicious, satisfying and easy.

Course Breakfast

Cuisine American

Keyword chia pudding recipe

Prep Time 5 minutes minutes

Cook Time 2 hours hours

Total Time 2 hours hours 5 minutes minutes

Servings 2

Calories 239kcal

Author Nicole Harris

Ingredients

• 1 cup chopped strawberry
• 1 cup Greek yogurt
• ½ cup Milk or Milk Alternative I use coconut milk
• ¼ cup chia
• 2 tsp Agave syrup honey or maple
• 1 tsp cinnamon
• ¼ cup walnuts

Instructions

• In a medium size bowl combine yogurt, milk, syrup or honey, chia, and cinnamon. Mix well until the ingredients are combined. Refrigerate at least 2 hours or overnight.
• Divide half the strawberries between two jars or bowls. Layer chia pudding followed by walnuts, remaining strawberries and finish with remaining chia pudding.
• Garnish with strawberries on top and sprinkle with a little cinnamon.

Nutrition

Serving: 1g | Calories: 239kcal | Carbohydrates: 20g | Protein: 13g | Fat: 10g | Saturated Fat: 1g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 5mg | Sodium: 38mg | Potassium: 320mg | Fiber: 3g | Sugar: 14g | Vitamin A: 19IU | Vitamin C: 44mg | Calcium: 147mg | Iron: 1mg

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Two things are a must for my breakfast, they got to be quick and they gotta be savory. No hate on the pancakes crowd, I just feel so much better when I start my day with a savory meal as opposed to a sweet. These Bisquick Sausage Muffins are quick, easy and a great grab-n-go savory breakfast option.

Whether you’re feeding a hungry family, preparing a weekend brunch, or stocking the freezer for hectic weekdays, these little muffins fit right in.

The beauty of this recipe is its simplicity. Cook and crumble your sausage, combine it with the batter and cheese, spoon the mixture into muffin cups, then bake.

More Meal Prep Ready Breakfasts: Banana Bread Breakfast Muffins, Homemade McGriddles, Blueberry Overnight Oats

Make Ahead Breakfast Muffins

Ingredient Tips: Try adding a pinch of red pepper flakes for heat. Or swap in your favorite shredded cheese. Cheddar brings classic richness, while pepper Jack adds a little kick. Breakfast sausage gives these muffins their signature savory flavor. Mild, spicy, or maple sausage can each create a slightly different result. Use turkey sausage to for a leaner muffin.

Prep Tips: Stir the ingredients just until combined. Overmixing can make the muffins dense instead of tender. Grease the muffin tin well. Don’t overfill. Leave some room at the top of each cup for the muffins to rise.

Storage Tips:

Refrigerator: Cool the muffins completely, then place them in an airtight container and refrigerate for up to 3–4 days.

Freezer: For longer storage, arrange completely cooled muffins in a single layer and freeze until firm. Transfer them to a freezer-safe bag or container, removing as much excess air as possible. For best quality, use within 2–3 months.

Reheating: Warm refrigerated muffins in the microwave until heated through. Frozen muffins can be thawed overnight in the refrigerator and reheated, or reheated directly from frozen with additional time.

Prevent sogginess: Let freshly baked muffins cool completely before sealing them in a container. Trapping steam inside can make the tops and sides soft.

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Bisquick Sausage Muffins

Your new favorite grab-and-go breakfast starts with a box of Bisquick. Bisquick Sausage Muffins are great for feeding a crowd and meal planning.

Course Breakfast

Cuisine American

Keyword brunch, muffins

Prep Time 10 minutes minutes

Cook Time 22 minutes minutes

Total Time 32 minutes minutes

Servings 12

Calories 95kcal

Author Nicole Harris

Ingredients

• 1 lb mild breakfast sausage cooked and crumbled
• Original Bisquick pancake and baking mix
• ⅔ cup milk
• 1 tablespoon oil
• 2 cups shredded cheddar cheese
• ½ cup sliced green onions

Instructions

• Preheat the oven to 450°F and grease a muffin baking pan with nonstick cooking spray or with butter, set aside.
• Over medium high heat, cook your sausage in a large skillet, breaking it up with a wooden spoon until browned and cooked through. Drain sausage thoroughly.
• In a large bowl mix together the bisquick, ⅔ cup milk and 1 tablespoon oil until well combined.
• Stir the sausage, cheese and green onions into the bisquick mix. A spatula or your hands may be easier for this step.
• Spoon mixture into your muffin tins, filling them to the top.
• Bake for 18-22 minutes or until the toothpick comes out clean.
• Let muffins cool in the pan for 5 minutes before transferring to a cooling rack. Serve warm.

Nutrition

Serving: 1g | Calories: 95kcal | Carbohydrates: 1g | Protein: 5g | Fat: 8g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 20mg | Sodium: 128mg | Potassium: 35mg | Sugar: 1g | Vitamin A: 211IU | Calcium: 150mg | Iron: 0.03mg

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Classic Tuna Salad Just Got a Dill-icious Makeover

Tuna fish salad on crackers with a grape soda and salty chips was my go-to childhood lunch. Nothing more perfect than enjoying that outside in the grass on a sunny summer day. Life was simpler and the way we ate was simpler too. I miss those days, but I do still enjoy tuna on crackers from time to time.

This creamy tuna salad gets a delicious makeover with crisp dill pickles, fresh herbs, a little Dijon mustard, and just the right amount of tang.

The three secrets to THE BEST TUNA SALAD:

• Use good quality albacore tuna (no cat-food tuna!)
• Don’t skimp on the mayo. Add more mayo.
• Pickle, pickles and more pickles.

Ingredient Tips: Use your favorite dill pickles, I like Grillo’s and Clausen. Add extras like, black olives, red pepper flakes, boiled eggs, red onion, etc.

Prep Tips: Drain the tuna thoroughly. Excess liquid can make your tuna salad watery. Start with the mayo amount in recipe then gradually add more to your desired creaminess.

Serving Tips: Serve it with potato chips, crackers, fresh vegetables, fruit, a simple green salad, or a cup of soup. For a sandwich, pile the tuna salad onto toasted sourdough or your favorite sandwich bread and add lettuce and tomato. For a lower-carb option, spoon it into lettuce cups or serve it over mixed greens.

Storage Tips: Store it in a covered container in the refrigerator and use within 3–4 days. Keep chilled and don’t leave it sitting at room temperature for extended periods.

More For The Pickle Fans: Habanero Dill Pickles, Dill Pickle Coleslaw, Quick Pickled Shallots

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Dill Pickle Tuna Salad Recipe

If you love the briny flavor of dill pickles, this Dill Pickle Tuna Salad Recipe is about to become a new lunchtime favorite.

Course Lunch

Cuisine American

Keyword tuna

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 4

Calories 195kcal

Author Nicole Harris

Ingredients

• 3 cans albacore tuna drained
• 1/2 cup mayonnaise
• 3 celery ribs sliced/chopped
• 1/2 cup finely chopped dill pickles
• 1 tablespoon Dijon mustard
• 2 tablespoon fresh dill chopped
• Salt and freshly ground black pepper to taste

Instructions

• Drain the tuna well and place it in a medium bowl. Use a fork to gently flake it apart.
• Stir in the mayonnaise, chopped dill pickles, celery, Dijon mustard, fresh dill.
• Fold everything together until creamy and well combined. Season with salt and black pepper to taste.
• For the best flavor, refrigerate the tuna salad for 15–30 minutes before serving.

Nutrition

Serving: 1g | Calories: 195kcal | Carbohydrates: 1g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 12mg | Sodium: 366mg | Potassium: 41mg | Fiber: 0.4g | Sugar: 0.5g | Vitamin A: 82IU | Vitamin C: 1mg | Calcium: 16mg | Iron: 0.2mg

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If there are meatballs at a party or gameday, that’s where I will be. I can’t turn down a saucy meatball on a toothpick.

Why Cook Meatballs In A Crockpot?

There’s something wonderfully comforting about a pot of meatballs simmering away in a rich, savory sauce. Even better? You don’t have to stand over the stove to make it happen.

Whether you’re feeding a hungry family or preparing food for a crowd, frozen meatballs make this recipe wonderfully convenient. Keep a bag in the freezer, and you’ll always have the makings of an easy, satisfying meal.

They’re also perfect for meal prep. Make a big batch and refrigerate. When you need a satisfying homemade meal in a hurry, these meatballs are ready to save the day.

Ingredient Tips: For an extra layer of flavor, stir in diced green chiles or a spoonful of salsa. You can also choose mild or spicy enchilada sauce depending on your taste. Use your preferred frozen meatballs.

Serving Tips: These meatballs can be served straight from the slow cooker with toothpicks for an easy party appetizer. For dinner, spoon them over steamed rice, cilantro-lime rice, or crushed tortilla chips.

Storage Tips: Store in a sealed container in the refrigerator. Eat within 3 days.

More Meatballs For Your Parties: Meatballs In Onion Gravy, Baked Italian Meatballs, Saucy Asian Meatballs

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Slow Cooker Enchilada Meatballs

Turn an ordinary weeknight into a fiesta with Slow Cooker Enchilada Meatballs. Frozen meatballs simmer slowly in a bold enchilada sauce until every bite is rich, saucy, and packed with flavor.

Course Slow Cooker Meals

Cuisine American

Keyword crockpot, meatballs, slow cooker

Prep Time 10 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 10 minutes minutes

Servings 8

Calories 1kcal

Author Nicole Harris

Ingredients

• 32 oz bag of frozen meatballs
• 2 15 oz cans of red enchilada sauce
• ½ teaspoon salt
• ½ teaspoon pepper
• ½ teaspoon cumin
• ¼ teaspoon chili powder
• 8 oz bag of Mexican cheese blend
• Chopped cilantro for garnishing optional

Instructions

• Add frozen meatballs to the bottom of a 4 or 6 quart slow cooker.
• Top with enchilada sauce and seasonings. Toss well to mix.
• Cook on high for 2 hours or on low for 3-4 hours stirring occasionally.
• 30 minutes from the completed cooking time, add cheese to the slow cooker and mix well.
• Cook for an additional 30 minutes before serving.
• Serve meatballs with a toothpick as an appetizer or with white rice as a main dish.

Nutrition

Serving: 1g | Calories: 1kcal | Carbohydrates: 0.2g | Protein: 0.04g | Fat: 0.04g | Saturated Fat: 0.01g | Polyunsaturated Fat: 0.01g | Monounsaturated Fat: 0.02g | Sodium: 147mg | Potassium: 5mg | Fiber: 0.1g | Sugar: 0.01g | Vitamin A: 21IU | Vitamin C: 0.01mg | Calcium: 2mg | Iron: 0.1mg

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I am one of those crazy pickle obsessed people. A fiend for pickles, if you will. Die hard love for anything and everything pickled. Okay, so you get it, I like pickles. If you’re here I’m assuming you are a pickle fan too.

These quick pickles bring both together in a crisp, tangy bite that’s ready in a fraction of the time it takes to make traditional pickles. Thinly sliced cucumbers soak up tangy vinegar, a touch of sweetness, garlic, and habanero. The result is bright and crunchy, with just enough heat to keep you reaching for another bite.

And because they’re quick pickles, there’s no canning marathon required. Make a jar, let the flavors mingle in the refrigerator, and you’re ready to go.

More Recipes For Pickle Lovers: Dill Pickle Chicken Wings, Pickle de Gallo, Dill Pickle Shots

Ingredient Tips: Just use one pepper for a mild heat. Add additional dill, pepper or garlic to suit your tastes. For maximum crunch, choose firm, fresh cucumbers and slice them evenly.

Serving Tips: These pickles are made for more than the side of a sandwich. Pile them onto burgers, tacos, grilled sausages, rice bowls, or pulled pork. Chop them into tuna or chicken salad, tuck them into a grilled cheese, or simply eat them straight from the jar.

Storage Tips: Keep the finished pickles refrigerated and use clean utensils whenever you reach into the jar.

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Habanero Cucumber Quick Pickles

Habanero Cucumber Quick Pickles are proof that a few simple ingredients can make a big impression. They’re fresh, fiery and crisp.

Course Snacks

Cuisine American

Keyword pickles

Prep Time 10 minutes minutes

2 hours hours

Total Time 2 hours hours 10 minutes minutes

Servings 4

Calories 30kcal

Author Nicole Harris

Ingredients

• 10 medium Persian cucumbers sliced into rounds or spears
• 6 cloves garlic thinly sliced
• 1-2 habaneros thinly sliced or left whole or a mix of both
• ½ cup fresh dill chopped
• 1 ½ cups white vinegar
• 1 heaping tablespoon sea salt
• 1 teaspoon whole peppercorns

Instructions

• Place the sliced cucumbers, garlic, habanero, and dill in a large jar or multiple jars. Bring a pot of water to a boil.
• Divide the vinegar, salt, and peppercorns between the jar(s) and top off with boiling water.
• Let cool for 30 minutes before attaching lids. Refrigerate for at least 90 minutes before serving. Store in the refrigerator for up to 2 weeks.

Nutrition

Serving: 1g | Calories: 30kcal | Carbohydrates: 3g | Protein: 1g | Fat: 0.1g | Saturated Fat: 0.02g | Polyunsaturated Fat: 0.03g | Monounsaturated Fat: 0.1g | Sodium: 7mg | Potassium: 86mg | Fiber: 1g | Sugar: 0.2g | Vitamin A: 484IU | Vitamin C: 10mg | Calcium: 31mg | Iron: 1mg

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Classic Coleslaw Everyone Craves

The dinner highlights of my childhood were either Little Caesars pizza nights or when we would get a bucket of KFC chicken with all the sides.

There’s something irresistible about classic KFC-style coleslaw. Crisp cabbage, sweet carrots, and a rich, tangy dressing come together in a side dish that goes great with most meals, especially fried chicken.

What To Serve This KFC Coleslaw With: Baked Buttermilk Chicken, Dill Pickle Chicken Wings, Steak Kabobs

Preparation Tips: To get that traditional fine chopped texture of KFC coleslaw, chop the shredded cabbage blend before tossing with dressing.

Adjust the vinegar, buttermilk and mayo to fit your preferences.

For Best Results: Cover and refrigerate for at least 2 hours before serving. For even better flavor, let it chill overnight.

Storage Tips: Store covered in the fridge and serve within 48 hours for best results.

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KFC Coleslaw Recipe

Crisp cabbage, sweet carrots, and a rich, tangy dressing come together to make a copycat version in this KFC Coleslaw Recipe.

Course Side Dishes

Cuisine American

Keyword coleslaw, coleslaw recipe

Prep Time 5 minutes minutes

30 minutes minutes

Total Time 35 minutes minutes

Servings 6

Calories 230kcal

Author Nicole Harris

Ingredients

• 2 10-ounce packages coleslaw mix
• 3/4 cup mayonnaise
• ¼ cup granulated sugar
• 1/4 Cup buttermilk
• 2 tablespoons white wine vinegar
• ½ teaspoon salt
• ¼ teaspoon dried mustard
• ¼ teaspoon pepper

Instructions

• Place coleslaw mix into large bowl and set aside. (chop if small texture is preferred)
• In a medium bowl, combine mayonnaise, sugar, buttermilk, white wine vinegar, salt, pepper, and dried mustard. Stir until smooth and creamy.
• Pour dressing over the coleslaw, toss to evenly coat.
• Refrigerator for at least 30 minutes before serving.
• Serve chilled.

Nutrition

Serving: 1g | Calories: 230kcal | Carbohydrates: 9g | Protein: 1g | Fat: 21g | Saturated Fat: 3g | Polyunsaturated Fat: 13g | Monounsaturated Fat: 5g | Trans Fat: 0.1g | Cholesterol: 13mg | Sodium: 383mg | Potassium: 22mg | Fiber: 0.02g | Sugar: 9g | Vitamin A: 35IU | Vitamin C: 0.02mg | Calcium: 15mg | Iron: 0.1mg

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