If you think something sounds too good to be true, you haven’t tried Instant Pot Mac and Cheese yet. (Or rather, you haven’t tried this Instant Pot mac and cheese.)

Why You’ll Love This Pressure Cooker Mac and Cheese Recipe

• It’s Tested, Tried, and True. After having multiple recipe fails on a dish that the internet assured me was foolproof, I can now attest this is the best, creamiest, most (actually) foolproof recipe of them all.
• You Won’t Believe How Easy It Is. Water, noodles, four minutes of pressure cook time, add the cheese. BOOM. Better-than-the-blue-box bliss is yours!
• The Silky Sauce. Just like Instant Pot Spaghetti, the starches the pasta releases as it cooks help thicken the sauce and make it extra creamy (you DO need to drain the water for the mac and cheese, heads up!).
• Whoa, It’s Healthy Too. In Well Plated style, I was determined to come up with a healthy Instant Pot mac and cheese that didn’t skimp on flavor and comfort. (And if you don’t think that is possible, you clearly haven’t tried the Ultimate Creamy Mac and Cheese in The Well Plated Cookbook yet!)
• It’s Super Customizable. Just like my Cauliflower Mac and Cheese and Gourmet Mac and Cheese, this is a recipe that can be tweaked to your liking by adding mix-ins like steamed broccoli or Sautéed Broccoli, crumbled cooked bacon, and more. Keep reading, because I share some of my favorite ideas below!

How to Make Instant Pot Mac and Cheese

The Ingredients

• Pasta. I used whole wheat elbow noodles for an extra boost of nutrition. Whole wheat noodles are better for you thanks to their higher amount of nutrients and fiber, and no one will notice the swap.

• Cheese. Extra sharp cheddar cheese has the intense, cheesy flavor that mac and cheese needs, and it melts beautifully into the creamy sauce.

• Butter. For necessary richness to call this a proper mac ‘n’ cheese. Plus, cheese + butter = perfection!
• Greek Yogurt. Adds tanginess and helps make the sauce creamy without the need for heavy cream. Plus it’s high in calcium and potassium.
• Spices. Dry or ground mustard adds depth and very subtle tanginess. Cayenne pepper gives the dish a touch of heat. Nutmeg is the secret ingredient that will leave people wondering if you’re a mac and cheese wizard.

The Directions

1. Cook the Noodles. Stir the pasta, water, and salt together in an Instant Pot. Cook on HIGH for 4 minutes, then release the pressure.

2. Drain. Pour out all but a thin layer of water.

3. Season. Stir in the butter. Add the spices.

4. Add the Yogurt. Don’t use fat free or it will curdle.

5. Add the Cheese SLOWLY. If you add it too quickly, it will make your cheese sauce lumpy. ENJOY!

Recipe Variations

• Vegetable Instant Pot Mac and Cheese. Take a note from my Instant Pot Cauliflower Mac and Cheese, Butternut Squash Mac and Cheese, or Pumpkin Mac and Cheese and add veggies to this recipe. Sautéed Mushrooms or Roasted Broccoli would be delicious.
• Instant Pot Mac and Cheese with Chicken. As Tuscan Chicken Mac and Cheese can attest, chicken is tasty with mac and cheese sauce. Stir in Cooked Shredded Chicken or dice up Air Fryer Chicken Breast
• Pesto Instant Pot Mac and Cheese. Stir a dollop of Basil Pesto into your mac and cheese for an upgrade.
• Bacon Instant Pot Mac and Cheese. We love the bacon on this Brussels Sprouts Mac and Cheese, and I know some Air Fryer Bacon would take this dish to the next level too.
• Roasted Tomato Mac and Cheese. Stir Roasted Tomatoes into the finished dish for an elevated side dish.
• Parmesan Instant Pot Mac and Cheese. Sprinkle freshly grated Parmesan cheese over your finished mac and cheese.
• Spicy Mac and Cheese. Add a few dashes of your favorite hot sauce.

Storage Tips

• To Store. Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• To Reheat. Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• To Freeze. Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

What to Serve with Instant Pot Mac and Cheese

• Protein. Pair your Instant Pot mac with kid-favorite Chicken Tenders or Air Fryer Steak.
• Vegetables. I love Roasted Green Beans and Sautéed Zucchini for rounding out a mac-and-cheese dinner.
• Fruit. If you want to keep your dinner light, serve Fruit Salad alongside your Instant Pot mac and cheese.
• Salad. Another idea for a light dinner is to make a simple salad like Arugula Salad or Spinach Strawberry Salad.

Recommended Tools to Make this Recipe

• Instant Pot. Perfect for making this recipe and all these Instant Pot recipes too.
• Cheese Grater. You can use a traditional cheese grater or try my food processor trick.
• Rubber Spatula. My go-to utensil for stirring and scraping in the Instant Pot.

Recipe Tips and Tricks

• Shred Your Own Cheese. It truly makes a difference! Pre-shredded cheese is tossed with cellulose, AKA the “powdery white stuff” that coats each shred to keep them from sticking to each other. This also keeps the cheese from melting as smoothly as we’d like.
• Add the Cheese VERY GRADUALLY. As with Cheese Fondue, if you add too much at once, your sauce will end up lumpy.
• Skip the Milk. Dairy burns easily in the Instant Pot, so do not use milk when pressure cooking. Instead of making Instant Pot mac and cheese with evaporated milk (or any milk), use water for the liquid, then add the dairy products (including cheese) after the pressure cooking cycle is complete.
• Vent Quickly. Vent the Instant Pot as soon as the pressure cooker time is up. Called a “quick release” this ensures the pasta remains al dente.
• Stick With the Winning Formula. I know it’s always tempting to make a recipe your own, but this is the kind of recipe where small tweaks like swapping regular yogurt for Greek yogurt or using milk instead of water can lead to disaster. You can customize your mac and cheese with different add-ins after it’s done cooking, but don’t switch up the main ingredients!

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Instant Pot Mac and Cheese

Thick and creamy Instant Pot mac and cheese with a healthy twist! This easy, foolproof recipe is great for fast dinners and sides.

Course Dinner, Main Course, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 4 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 504kcal

Author Erin Clarke / Well Plated

Ingredients

• 8 ounces uncooked whole wheat elbow macaroni pasta or whole wheat shells
• 1 3/4 cups water
• 1/2 teaspoon kosher salt divided
• 2 tablespoons unsalted butter cut into 2 to 3 pieces
• 1 (5.3-ounce) container full fat Greek yogurt do not use fat-free, about 1/2 cup
• 1/2 teaspoons dry mustard
• 1/4 teaspoon black pepper
• 1/8 teaspoon ground cayenne
• 1/8 teaspoon ground nutmeg
• 8 ounces extra-sharp cheddar cheese* shredded (about 2 cups)

Instructions

• Place the pasta, water, and 1/4 teaspoon salt in a 6-quart or larger Instant Pot or electric pressure cooker. Stir well. Set to cook on high pressure (manual) for 4 minutes (for elbow macaroni noodles) or 5 minutes (for shells). As soon as the timer goes off, release the remaining pressure.
  
• Carefully open the lid to the Instant Pot. If it still looks very liquidy, drain off all but a thin layer of the pasta water, reserving any water you drain away. (I used an oven mitt to pick up the Instant Pot insert and drain a small amount of excess water into a liquid measuring cup with a spout.)
  
• Stir in the butter until it melts. Then, stir in the mustard, black pepper, cayenne, nutmeg, and remaining 1/4 teaspoon salt.
  
• Next, stir in the Greek yogurt.
  
• Add the cheese by small handfuls (a few tablespoons at a time), stirring to completely melt between each addition. Don't rush the process or your mac and cheese will be lumpy (your patience will be rewarded!). If at any point, the pasta cools too much, turn on the Saute function for a minute or two as needed. The mac and cheese should look very creamy and saucy, but if it is thicker than you would like, add a little of the reserved pasta water until your desired consistency is reached. Taste and adjust seasoning as desired. Enjoy!
  

Video

Notes

• *For the smoothest, creamiest mac and cheese, shred your own cheddar from a block. Pre-shredded cheeses are coated with a powdery substance to keep them from flaking and will not melt smoothly. The fastest way to do this (it takes seconds!) is in a food processor fitted with a grater blade.
• TO STORE: Refrigerate mac and cheese in an airtight storage container for up to 5 days. 
• TO REHEAT: Rewarm leftovers in a pot on the stovetop over medium-low heat or in the microwave. 
• TO FREEZE: Freeze mac and cheese in an airtight, freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. 

Nutrition

Serving: 1(of 4) | Calories: 504kcal | Carbohydrates: 46g | Protein: 26g | Fat: 26g | Saturated Fat: 15g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.2g | Cholesterol: 74mg | Potassium: 225mg | Fiber: 0.1g | Sugar: 1g | Vitamin A: 771IU | Vitamin C: 0.1mg | Calcium: 472mg | Iron: 2mg

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A thick slice of old-fashioned Blackberry Pie is the quintessential summer dessert. Between the sweet seasonal berries and the scoop of ice cream on top (never forget the ice cream!), it’s the perfect treat to cap off a backyard get-together.

Why You’ll Love This Blackberry Pie Recipe

• Blackberry Pie Is a Great Way to Use Blackberries. If you’re lucky enough to be able to pick your own blackberries, you probably also have a whole lot of blackberries to put to use. There’s no better way to do that than baking up a homemade blackberry pie (followed by Blackberry Crisp).
• Frozen Berries Work Too. You don’t even need to thaw them first!
• It’s Simple. In this world of over-the-top desserts with a gazillion ingredients and flavors, isn’t it refreshing to get back to the basics with an old-fashioned blackberry pie recipe?
• No Runny Filling or Soggy Bottoms Here. I add both all-purpose flour and tapioca or cornstarch to thicken the blackberry filling, so it won’t be runny or make your crust soggy.
• It Can Go Tart or Sweet. If you’re picking your own berries, you can adjust the sweetness of the recipe by including some pinkish under-ripe blackberries in the filling to make it more tart. Or, use less sugar. It’s up to you! (Psst, love sweet-tart pies? Try my Rhubarb Pie next!)
• The Crust Is a Tried-and-True Favorite. It’s buttery, it’s flaky, and it’s also made with whole wheat flour. (Look at you, working some nutrition into your dessert!) Readers love this crust in my Strawberry Pie, Crock Pot Chicken Pot Pie, Sweet Potato Pie, and other fruit pies, from apple pie to blueberry pie!

How to Make Blackberry Pie

The Ingredients

• Darn Good Whole Wheat Pie Crust. Or your favorite pie crust, whether it’s store-bought or homemade.

• Fresh or Frozen Blackberries. Store-bought blackberries tend to be a little bit sweeter and juicier than wild blackberries. If you’re using frozen blackberries, don’t thaw them first.
• Granulated Sugar. If your berries taste super sweet, you can use a bit less.
• Cassis Liqueur or Chambord Raspberry Liqueur. An optional add-in to enhance the flavor of the filling.
• Lemon Juice, Orange Juice, or Lime Juice. This brings balance and brightness.
• All-Purpose Flour. Our first thickener.
• Quick-Cooking Tapioca or Cornstarch. Our second thickener. Use an additional teaspoon if your berries are extra plump and juicy.
• Kosher Salt. Another ingredient added to balance the flavor of the blackberry pie.
• Spice. Use ground cinnamon, freshly grated nutmeg, or cardamom.
• Unsalted Butter. Don’t use salted! You’re already adding salt to the filling, so salt in the butter too would be a little much.
• Egg Wash. Beat an egg with a teaspoon of water. This will give you that shiny bakery-style crust.
• Turbinado Sugar. Coarse sugar gives us sparkle and crunch.
• Vanilla Ice Cream. This is optional for serving, but you’re missing out of you skip it. A scoop of vanilla ice cream (preferably the kind flecked with vanilla beans) melting over slice of warm blackberry pie is absolute bliss.

The Directions

1. Make the Pie Crust. TIP: make one disk of dough slightly larger than the other.

2. Roll Out the Dough. Line the pie dish and pop it into the freezer. Roll the top crust or cut it into 1-inch strips for a lattice top and freeze.

3. Mix the Blackberries. Add sugar and the flavor boosters.

4. Whisk the Dry Ingredients. This makes sure the thickeners are evenly distributed.

5. Coat. Pour the dry ingredients into the bowl with the berries and stir until they’re evenly combined.

6. Add the Filling to the Bottom Crust. Don’t forget to dot with butter.

7. Add the Top Crust. Brush the egg wash onto the crust and sprinkle sugar on top.
8. Bake. Place the pie plate on a parchment-lined baking sheet and bake blackberry pie at 425 degrees F for 20 minutes, then 350 degrees F for 40 to 50 minutes.
9. Cool. Let the pie cool for at least 4 hours, then slice, serve, and ENJOY!

Storage Tips

• To Store. Wrap cooled blackberry pie in the pie plate with foil or plastic wrap, or transfer any leftovers to an airtight container. Store in the refrigerator for up to 5 days, or at room temperature for up to 2 days.
• To Freeze. Freeze for up to 2 months in an airtight container or wrapped tightly in the pan. Let the pie thaw in the refrigerator before serving.

What to Serve with Blackberry Pie

• Other Summery Desserts. If you’re making dessert for a party, you might want a few options for your guests to choose from. Serve this blackberry pie alongside other summer favorites like Strawberry Cake or Peach Crisp.
• Classic Warm Weather Recipes. A slice of blackberry pie is the perfect ending to a meal like Grilled Chicken Breast or Zucchini Pasta.
• A Light Cocktail. Enjoy your slice of pie with a glass of White Sangria.

Recommended Tools to Make this Recipe

• Pie Plate. A glass pie dish gives you an inside view (literally) of how the pie is baking so you can achieve that perfect golden brown crust.
• Rolling Pin. You’ll need one to roll out the top and bottom crusts.
• Pie Crust Shield. A pie shield is much easier to use than strips of foil if you need to protect the edges of the crust from over-baking.

Recipe Tips and Tricks

• Watch the Crust. If you notice the edges are browning too quickly, place strips of foil over them or use a pie crust shield, which allows the pie to continue baking while protecting the crust from getting too much heat.
• Use an Egg Wash or Alternative. If you don’t want to use egg wash, you can swap in half-and-half, cream, or milk. You’ll need one of these to keep the coarse sugar from falling off the crust.
• Cut Vents if You’re Not Doing a Lattice Crust. You need someplace for the steam to escape as your pie bakes. Otherwise, all the moisture will stay in the pie, making the crust soggy.
• Be Patient. Blackberry pie really does need at least 4 hours at room temperature to set up. If you cut it too soon, your slices will fall apart!
• Choose Instant Tapioca for a Glossier Finish. Cornstarch is a fabulous thickener too, but it will make the filling cloudy. If that matters to you, go with tapioca. It’s widely available at grocery stores, and online here.

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Blackberry Pie

With a flaky, buttery crust and lots of juicy berries, this blackberry pie recipe is a classic summer dessert. Just add a scoop of ice cream!

Course Dessert

Cuisine American

Prep Time 30 minutes minutes

Cook Time 1 hour hour

Cooling Time 4 hours hours

Total Time 5 hours hours 30 minutes minutes

Servings 8 servings

Calories 433kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 double crust Darn Good Whole Wheat Pie Crust or your favorite pie crust
• 6 cups fresh or frozen blackberries about 1 1/2 pounds; if frozen, do not thaw
• 3/4 cup granulated sugar
• 1 tablespoon cassis liqueur or Chambord raspberry liqueur (optional)
• 2 teaspoons lemon juice, orange juice, or lime juice (all are yummy)
• 1/3 cup all-purpose flour
• 2 teaspoons quick-cooking tapioca or cornstarch* plus an additional teaspoon if your berries are super juicy
• 1/8 teaspoon kosher salt
• 1/8 teaspoon ground cinnamon freshly grated nutmeg, or cardamom for something different
• 1 tablespoon unsalted butter cut into small pieces
• 1 large egg beaten with 1 teaspoon water for an egg wash
• 1 tablespoon turbinado sugar or similar coarse sugar
• Vanilla ice cream optional for serving

Instructions

• Prepare the pie crust, divide into two (make one half slightly larger than the other), and chill for 1 hour as directed (or up to 2 days). When ready to bake, place a rack in the center of your oven preheat to 425°F.
• On a moderately floured work surface (I like to use a sheet of parchment paper or wax paper in case I need to pop the dough back into the fridge), roll out the larger portion of dough into a 13-inch circle (if it’s too stiff from being in the fridge, let it rest at room temperature for 2 or so minutes, until you can roll it; it warms up fast). Always roll from the center of the dough outward, rotating the dough on the counter every now and then as you go (this will give you a better, more even circle and also help you gauge when to add more flour to the board if the dough is sticking). Flour the board and your rolling pin as little as is manageable and work fast so the dough stays cold.
  
• Fold the circle over the rolling pin, then use the rolling pin to help you unfurl it gently into a deep 9-inch pie plate. Ease the dough down into the plate without stretching it. If it any point the dough tears, don’t stress. Just pinch it back together and patch as needed. If the dough becomes too warm and hard to work with, stick it in the fridge for a few minutes (this is why the wax/parchment is handy). Place the dough-lined pie plate into the freezer while you carry on.
  
• Roll out the second portion of dough on a sheet of wax or parchment paper as you did the first. if you’d like to make a lattice, cut it into 1-inch strips. Use the sheet to lift it and place it in the fridge while you prepare the filling.
  
• In a large bowl, place the blackberries, sugar, cassis (if using), and lemon juice.
  
• In a small bowl, whisk together the flour, tapioca or cornstarch, salt, and cinnamon. Add it to the blackberry mixture, then with a big spoon, stir until the berries are evenly coated.
  
• Remove the bottom crust from the freezer. Gently add the filling, as well as any juices or dry bits of flour and sugar that have collected in the bowl.
  
• Scatter the butter over the top of the blackberry filling.
• Remove the top crust from the refrigerator. Drape the top crust over the filling (or cut into 1-inch strips and arrange as a lattice). Trim the pie crust to ½-inch overhang all the way around. Tuck the top crust under the bottom crust and flute the edges with your fingers (or keep it easy and just press down around the edges of the crust with the tines of a fork). If not using a lattice, with a sharp knife, cut several vents in the top.
• Use a pastry brush to dust off any excess flour from the crust, then brush the crust all over with the egg wash.
• Place the pie on a parchment-lined baking sheet and sprinkle with the turbinado sugar. Bake on the center rack at 425°F for 20 minutes, then reduce the temperature to 350°F and continue baking until the crust is deep golden and you see bits of filling bubbling out of the vents, about 40 to 50 minutes more (if your berries were frozen, you may need to extend the baking time by 10 minutes or more). If at any point the crust edges start to get too dark, tent them with foil or a pie crust shield. Rotate the pie as needed so the crust browns evenly.
  
• Let the pie cool completely at room temperature (4 hours or more; if you slice it too early, the pie won’t set up properly). Slice and enjoy with ice cream as desired.

Notes

• *Instant tapioca is available at most grocery stores and yields a glossier finish than cornstach, which can make the filling a little cloudy. That said, both make a great-tasting pie!
• If you prefer not to use an egg, you can brush the crust with half-and-half, cream, or milk.
• TO STORE: Wrap cooled blackberry pie in the pie plate with foil or plastic wrap, or transfer any leftovers to an airtight container. Store in the refrigerator for up to 5 days, or at room temperature for up to 2 days.
• TO FREEZE: Freeze for up to 2 months in an airtight container or wrapped tightly in the pan. Let the pie thaw in the refrigerator before serving.

Nutrition

Serving: 1 (of 8) | Calories: 433kcal | Carbohydrates: 62g | Protein: 6g | Fat: 19g | Saturated Fat: 6g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 0.1g | Cholesterol: 27mg | Potassium: 243mg | Fiber: 7g | Sugar: 26g | Vitamin A: 309IU | Vitamin C: 23mg | Calcium: 48mg | Iron: 2mg

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Comfort food that’s healthy too? This time, you CAN have it all with Cauliflower Mac and Cheese! The recipe replaces the macaroni with tender cauliflower florets for a lightened up remake of everyone’s favorite cheesy pasta.

Why You’ll Love This Baked Cauliflower Mac and Cheese Recipe

• Bold Statement: Cauliflower Beats Noodles. Let’s be honest, the elbow noodles in traditional mac and cheese mainly serve as a vehicle for delivering cheesy goodness. Cauliflower brings some of its own flavor to the table, and all those nooks and crooks make it even better for holding cheese sauce. (Case in point? My Instant Pot Cauliflower Mac!)
• It’s Extra Creamy. The addition of Greek yogurt to the cheese sauce gives it a richer, creamier texture, along with a little bit of tang that complements the flavor of sharp cheddar. Having tested a number of different options, I prefer yogurt to cream cheese or heavy cream.
• Cauliflower Makes It Healthier. Pasta isn’t exactly a nutritional powerhouse, but cauliflower is a great source of fiber and lower in carbs than elbow noodles. Win! For those who need a low-carb or keto diet, this cauliflower mac and cheese is a great option. Be sure to check out this Cauliflower Casserole too.
• The Flavor Will Wow You. Many mac and cheese recipes are kind of one note, but this cauliflower mac and cheese has some depth to it thanks to the Greek yogurt, sharp cheddar, umami Parmesan, and a toasty whole wheat panko breadcrumb topping.

How to Make Cauliflower Mac and Cheese

The Ingredients

For the Cauliflower Mac and Cheese

• Cauliflower Florets. You can cut them from two small heads of cauliflower, or save yourself some prep time and buy the ones that come in a bag.
• Unsalted Butter. Even though this isn’t a traditional cheese sauce, it starts the traditional way: with a roux. That means beginning with butter!
• All-Purpose Flour. The next component of our roux. Flour thickens the sauce.
• Whole Milk. Whole milk is best, but you can use 2% if that’s what you have on hand, or substitute half-and-half for a richer sauce. 
• Dijon Mustard. Mustard gives the cheese sauce a little bit of pep and its acidity balances the richness of the dish. Even if you’re not a mustard fan, it’s a must in this cauliflower mac and cheese recipe.
• Kosher Salt. Kosher salt is always my choice for cooking.
• Black Pepper. Just enough to enhance the flavor, without distracting from it.
• Garlic Powder. There’s a time and a place for fresh garlic, and it’s not in mac and cheese! Garlic powder is garlicky without the pungency of fresh cloves.
• Cayenne Pepper. Use less if you’re cooking for kids (and those who are heat averse) and more if you’re in the mood to spice things up.
• Extra Sharp Cheddar Cheese. Buy a block and shred it yourself. This is critical!

• Full-Fat Greek Yogurt. Our secret weapon for a luxuriously creamy cheese sauce.

For the Topping

• Unsalted Butter. For some buttery flavor in the topping.
• Whole-Wheat Panko Breadcrumbs. Use regular panko if you can’t find whole wheat, or leave it out for a low carb option—it adds a nice crispy-crunch, but it’s not absolutely necessary in this recipe.
• Grated Parmesan Cheese. Parm isn’t a good melter, but it has a lot of great flavor—that’s why we use it as a topping!

The Directions

1. Pre-Cook the Cauliflower. Steam the cauliflower in the microwave until it’s al dente, then drain and pat it dry.

2. Make the Roux. Melt the butter in a Dutch oven or saucepan, then whisk in the flour. Once the flour is golden brown, slowly whisk in the milk and continue to cook until the sauce thickens.
3. Season. Lower the heat and whisk in all of the seasonings.

4. Add the Cheese. Stir in the cheese a small handful at a time.

5. Stir in the Yogurt. Remove the pot from the heat and add the Greek yogurt.

6. Fold in the Cauliflower. Gently stir in the cauliflower, then transfer the mixture to a greased baking dish.

7. Make the Topping. Melt the butter in a small saucepan or bowl, then stir in the panko and Parm. Sprinkle this mixture over the cauliflower mac and cheese.

8. Bake. Place the baking dish in the oven and bake until the cauliflower is fork tender and the sauce is bubbling up along the edges. Broil if desired, then rest 5 minutes before serving. ENJOY!

Recipe Variations

• Tex-Mex Cauliflower Mac and Cheese. Use pepper jack cheese instead of cheddar and replace the panko topping with crumbled tortilla chips. Serve with pico de gallo and sliced green onions.
• French Onion Cauliflower Mac and Cheese. Swap the cheddar for gruyere and fold caramelized onions into the cauliflower mixture before adding it to the baking dish. Sprinkle some fresh parsley or thyme on top when serving.
• Smoky Cauliflower Mac and Cheese. Instead of making the cheese sauce with cheddar, use smoked gouda.
• Loaded Cauliflower Mac and Cheese. Add cooked, crumbled Baked Bacon for some protein and bacon-y flavor and serve your cauli mac with an extra dollop of Greek yogurt and chives or green onions on top.
• Cheesy Cauliflower Rice. Instead of using cauliflower florets, use riced cauliflower. (See my Cauliflower Fried Rice post for how to make cauliflower rice, or use store-bought.) Now that the mac and cheese will be more liquidy with cauli rice.

Storage Tips

• To Store. Store leftovers in an airtight container in the refrigerator for up to 3 days. If you have a lot of leftovers, you can keep them in the casserole dish and tightly cover it with foil.
• To Reheat. Reheat leftovers in a 350 degrees F oven or microwave until warmed through. 
• To Freeze. Place leftovers in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

What to Serve with Cauliflower Mac and Cheese

• Chicken. Round out your dinner by serving cauliflower mac and cheese alongside Grilled Chicken Breast or kid-friendly Chicken Tenders.
• Pork. Breaded Pork Chops are a fabulous accompaniment to cauli mac, or make meal bowls with Slow Cooker Pulled Pork.
• Beef. If you don’t have room in your oven for another recipe, make Air Fryer Steak on the countertop instead!
• Veggie Sides. Use cauliflower mac and cheese as your main dish and serve it with an easy side like Roasted Asparagus or Air Fryer Green Beans. (Pro-tip: Make extra panko topping and toss it with your vegetable side for some extra flavor and texture. It’s my go-to when I roast a big baking sheet of veggies!)
• Bread. You’re saving all those carbohydrates by eliminating the noodles, so now you have room for Rosemary Olive Oil Bread or Beer Bread with your cauliflower mac and cheese!

Recommended Tools to Make this Recipe

• Casserole Dish. A quality casserole dish will last for decades, which is why I like simple, classic white. It will never go out of style!
• Cheese Grater. It’s so important to shred your own cheese for this cauliflower mac and cheese recipe.
• Sharp Chef’s Knife. For cutting off all those cauliflower florets!

Recipe Tips and Tricks

• Don’t Use Pre-Shredded Cheese. Yes, store-bought bagged cheese is super convenient, but the white powdery stuff that coats the cheese to keep it from sticking is bad news for your mac and cheese. It’s an anti-caking agent that will keep the cheese from melting smoothly, resulting in a gritty sauce. It’s why I shred my own cheese for Gourmet Mac and Cheese, Instant Pot Mac and Cheese, and Brussels Sprouts Mac and Cheese.
• Steam the Cauliflower First. Roasted Cauliflower is delicious, but its flavor will make the cauliflower the star instead of the cheese sauce. You also can’t add it raw or it won’t cook through. Steaming it first is essential!
• Dry the Cauliflower Too. It will release some liquid into the creamy cheese sauce—just enough to give it the perfect consistency. If there’s too much water clinging to the cauliflower when you add it to the sauce, it will end up thin and bland.
• Use a Large Pot. You’ll need to accommodate not only the cheese sauce, but also 8 cups of cauliflower—and you’ll have to be able to stir it without it spilling over the edges and making a mess on your stovetop!
• Pour the Milk in Slowly. If you dump it all in at once, you’ll end up with lumps of flour in your cheese sauce. Not good! (While we’re on the subject of the sauce, don’t let it come to a boil either. After adding the milk, you’ll need to cook the sauce over low heat.)
• Let It Rest. The sauce will thicken after a quick rest once you pull your cauliflower mac n’ cheese out of the oven. 

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Cauliflower Mac and Cheese

Cauliflower mac and cheese replaces the macaroni with cauliflower florets for a lightened up remake of everyone’s favorite comfort food.

Course Side Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 6 servings

Calories 355kcal

Author Erin Clarke / Well Plated

Ingredients

For the Cauliflower Mac and Cheese:

• 8 cups 1-inch cauliflower florets about 2 small heads or 28 ounces florets
• 2 tablespoons unsalted butter
• 2 tablespoons all-purpose flour
• 1 1/2 cups whole milk 2% also works; use part half-and-half for a richer flavor
• 1 teaspoon Dijon mustard
• 1/2 teaspoon kosher salt
• 1/2 teaspoon coarsely ground black pepper
• 1/4 teaspoon garlic powder
• 1/8 to 1/4 teaspoon cayenne pepper
• 6 ounces FRESHLY SHREDDED extra sharp cheddar cheese about 1 1/2 cups (Do not use pre-shredded! It won’t melt smoothly.)
• 1/2 cup full-fat Greek yogurt

For the Topping:

• 3 tablespoons unsalted butter
• 3/4 cup whole-wheat panko breadcrumbs or regular panko
• 1/2 cup grated Parmesan cheese

Instructions

• Set the Greek yogurt out to come to room temperature. Place a rack in the center of your oven and preheat to 375°F. Generously coat a 9×13-inch baking dish with nonstick spray.
• Place the cauliflower in a large microwave-safe bowl and add 1 inch of water. Cover with a damp paper towel and microwave on high power for 4 minutes. Stir, then recover and microwave for 4 minutes more, until the cauliflower is slightly softened but still definitely fairly al dente. Drain into a colander, then spread into a single layer on paper or kitchen towels and pat dry. Let air dry while you make the sauce.
  
• In a Dutch oven or large, deep stockpot, heat the butter over medium heat.
• As soon as the butter melts, sprinkle the flour over the top and cook, whisking constantly, until flour turns light golden brown and smells lightly nutty, about 1 minute. Gradually pour in the milk, whisking constantly to prevent lumps from forming. Bring to a simmer and cook, stirring continuously to make sure the sauce doesn’t stick to the bottom, until the sauce thickens, 3-5 minutes.
  
• Reduce the heat to low. Whisk in the mustard, salt, black pepper, garlic powder, and cayenne pepper.
• Next, stir in the cheddar by small handfuls, adding it gradually and stirring all the while to ensure it melts smoothly. Make sure each addition of cheese melts before adding the next.
  
• Remove from the heat. Stir in the Greek yogurt.
  
• Add the cauliflower, stirring gently to combine. The sauce will seem very thick, but will thin out as water is released from the cauliflower when it cooks. Transfer the mixture to the prepared baking dish and spread into an even layer.
  
• Make the topping: In a small bowl, melt the butter. Add the Panko and Parmesan. Stir to combine, then sprinkle evenly over the top of the cauliflower mac.
  
• Bake for 25 to 35 minutes, or until hot and bubbly and the cauliflower is just fork tender. If you’d like to crisp the top, turn the oven to broil for a few minutes until golden in spots. Let rest 5 minutes, then serve.
  

Video

Notes

• TO STORE: Refrigerate cauliflower mac and cheese in an airtight container for up to 3 days.
• TO REHEAT: Reheat leftovers in a 350°F oven or microwave until warmed through.
• TO FREEZE: Place leftovers in an airtight, freezer-safe container and freeze for up to 3 months. Thaw overnight in the refrigerator before reheating according to the instructions above.

Nutrition

Serving: 1 (of 6) | Calories: 355kcal | Carbohydrates: 19g | Protein: 17g | Fat: 24g | Saturated Fat: 14g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 6g | Trans Fat: 0.4g | Cholesterol: 69mg | Potassium: 577mg | Fiber: 3g | Sugar: 7g | Vitamin A: 766IU | Vitamin C: 64mg | Calcium: 415mg | Iron: 1mg

Related Recipes

 Cauliflower does it all! If you can’t get enough of this healthy multitasking ingredient, here are some more cauliflower recipes to try.

Appetizers

Roasted Cauliflower Bruschetta

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Grilling

Grilled Cauliflower Steaks

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Pastas

Cauliflower Pasta

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Figuring out what to do with a mass influx of zucchini is a challenge I relish every summer. These cheesy, crispy Zucchini Fritters are a sensational seasonal solution! A savory zucchini pancake, they’re crisp outside, tender inside, and great for a side or even brunch!

Why You’ll Love This Zucchini Recipe

• Tasty Way to Use Zucchini. Because whether you grow zucchini, have neighbors who share their wealth, or (like me) go wild at the farmers market with dreams of Healthy Zucchini Muffins dancing in your head, at one point or another this summer, you are going to end up with Way. Too. Much. Zucchini.
• Fritters Are a Little Something Different. Zucchini is a fantastic fast, healthy side dish, but by the time you’ve eaten multiple rounds of Grilled Zucchini, Sautéed Zucchini, and Roasted Zucchini, it’s time for something new.
• They’re Everything You Want in a Fritter. Each zucchini fritter is crispy on the outside, and tender and cheesy inside. Soggy and bland? Never! (See Potato Fritters for another tasty savory fritter recipe!).
• Zucchini Fritters Are Versatile. These zucchini fritters go well with just about any protein to make it a full meal, from Grilled Salmon in Foil to Air Fryer Chicken Breast. Or, top zucchini fritters with a runny egg and avocado and serve them as a meatless main dish.
• This Recipe Is Fail-Proof. Have you been victimized by zucchini fritter recipes in the past? This one won’t let you down! The fritters won’t fall apart when you flip them and they have perfect crispy, golden brown exteriors.

More About These Zucchini Fritters

To make zucchini fritters, combine shredded zucchini with breadcrumbs, eggs, and spices to make a savory, pancake-like batter that crisps on the stove.

I like to give my zucchini fritters an Italian twist with herbs and an Italian cheese like mozzarella or fontina, but you can play around with this recipe.

Zucchini fritters with feta will give it a Mediterranean flair; cheddar cheese is scrumptious and lends a classic all-American vibe.

Toss in a side of Baked Bacon in the Oven and you can even have zucchini fritters for breakfast.

How to Make Zucchini Fritters

The Ingredients

• Zucchini. Zucchini is mild and slightly sweet, making it the perfect veggie to star in these tasty fritters. Rich in vitamins, minerals, and antioxidants, zucchini is healthy too.

• Green Onions. For a hint of onion flavor.
• Eggs. Helps hold the fritters together.
• Flour + Breadcrumbs. These two ingredients give the fritters their shape and texture. I used Italian seasoned whole wheat breadcrumbs for a flavorful, healthy option.
• Spices. A simple mix of basil, garlic powder, a teaspoon salt, and pepper are all these fritters need.
• Lemon Zest. Adds brightness and accentuates all the other flavors.
• Cheddar. Melty, flavorful cheese adds richness to these wholesome fritters. Any cheese on the outsides of the fritters crisps up deliciously, and the cheese in the middle stays gooey.

• Toppings. Our favorite zucchini fritter toppings are Greek yogurt, lemon juice, and chives. Also could use sour cream, fresh herbs or Parmesan cheese.

The Directions

1. Prepare. Dry the zucchini with kitchen towel or paper towels.

2. Combine. Add the zucchini, green onions, eggs, breadcrumbs, flour, spices, and baking soda to a bowl.

3. Mix the Fritter “Batter”. Then fold in the cheese to the zucchini mixture. Form into patties.

4. Cook. In a large skillet or cast iron skillet, cook the zucchini fritters in oil until golden brown. After 4 minutes, flip the fritters and cook for 3 minutes more.
5. Serve. Season the cooked fritters with salt. Serve with lemon juice, yogurt, and chives. ENJOY!

Storage Tips

• To Store. Refrigerate leftover zucchini fritters in an airtight container for up to 3 days.
• To Reheat. Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave, but note they will be a little soggy. 
• To Freeze. Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

What to Serve with Zucchini Fritters

• Bacon and Eggs. These fritters make an excellent addition to a breakfast spread! Serve them alongside Air Fryer Bacon and Egg White Frittata. (Add Fruit Salad for a perfect, well-rounded meal.)
• Salmon. Pair these fritters with Smoked Salmon and sour cream or Salmon Cakes and avocado.
• Chicken. Air Fryer Chicken Thighs, Chicken Tenders, or a Grilled Chicken Sandwich would be wonderful with these fritters.
• Sausage. These zucchini fritters would be delicious with Sausage and Peppers or Italian Sausage Skillet with Vegetables.
• Chickpea Dishes. Chickpea-based dishes and savory zucchini pancakes match well! Try Chickpea Salad, or for chickpea patties, these Chickpea Quinoa Burgers.
• Applesauce. Take inspiration from classic Potato Pancakes, and serve your fritters alongside Crockpot Applesauce.
• Dip. We love them with a dollop of Greek Yogurt Ranch Dip or for something more elevated, Smoked Salmon Dip.

Recommended Tools to Make this Recipe

• Non-Stick Skillet. Ideal for making these fritters.
• Food Processor. Use a grating blade for an easy, quick way to grate your zucchini—although the large holes of a box grater work too.
• Cheese Grater. Grating your own cheese is worth the extra step.

Recipe Tips and Tricks

• Dry the Zucchini Super Well. The difference between bland, soggy, fall-apart zucchini fritters and the best zucchini fritters you’ve ever had is all about wringing out as much liquid as you can from the shredded zucchini. Press the zucchini until it’s dry to the touch, or wrap it in a kitchen towel and squeeze it over the sink to remove the excess moisture.
• Use Small or Medium Zucchini. It has smaller seeds and a more pleasant flavor than those baseball-bat-sized zucchini you find after a week or two of neglecting your garden.
• Don’t Be Afraid to Use Your Hands. You’ll be able to mix the ingredients more evenly if you ditch the wooden spoon and get in there with your hands. Just go for it!
• Use a Non-Stick Skillet. This helps avoid the problem of having half your zucchini fritter come up with the spatula and half remain sticking to the pan.
• Adjust the Heat as Needed. If you notice the fritters are browning quickly before the inside has a chance to cook through, lower the heat a bit.
• Season After Cooking. A sprinkle of salt right after the fritters are done in the skillet will help give their flavor a boost.

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Zucchini Fritters

Crispy zucchini fritters are one of the best recipes to make with zucchini! Golden, cheesy, and never soggy. Serve as a side or top with an egg for breakfast.

Course Main Course

Cuisine American

Prep Time 20 minutes minutes

Cook Time 7 minutes minutes

Total Time 27 minutes minutes

Servings 12 fritters

Calories 81kcal

Author Erin Clarke / Well Plated

Ingredients

• 5 cups shredded zucchini* about 21 ounces or 3 medium; no need to peel
• 3 green onions finely chopped
• 3 large eggs lightly beaten
• 1/2 cup Italian seasoned whole wheat breadcrumbs
• 1/3 cup white whole wheat flour or all-purpose flour
• 1 1/2 teaspoons dried basil
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt plus additional for serving
• 1/2 teaspoon ground black pepper
• 1 teaspoon baking soda
• Zest of 1 small lemon reserve fruit for serving
• 1/2 cup freshly grated, melty cheese such as cheddar, mozzarella, fontina, or gruyere
• 1-2 tablespoons olive oil for frying
• Plain nonfat Greek Yogurt for serving
• Chopped fresh chives or green onions for serving
• Squeeze fresh lemon juice from lemon above

Instructions

• If you’d like to keep the fritters warm between batches, preheat your oven to 200℉. Spread the shredded zucchini onto a clean kitchen towel and press out as much moisture as possible, changing the towel once or twice as needed.
• Place the zucchini in a large bowl, then add the green onions, beaten eggs, breadcrumbs, flour, basil, garlic powder, salt, pepper, and baking soda.
  
• Mix with a fork until completely combined, switching to use your fingers if needed to make sure all of the ingredients are evenly distributed. Fold in the cheese.
  
• In a large nonstick skillet, heat 1 tablespoon of the olive oil over medium heat. Scoop a scant 1/4-cup portion of the fritter batter onto the frying pan and flatten into an even layer.
  
• Cook until golden on the first side until dark golden, about 4 minutes, then flip and continue cooking until the second side is golden as well, about 3 minutes more. Depending upon your skillet, you may need to adjust the heat as you go to ensure the pancakes cook all the way through but still get crisp on the outside without burning.
  
• As soon as they come off of the skillet, season the freshly cooked fritters with an additional pinch of kosher salt. Repeat with the remaining pancakes, keeping batches warm in the oven as desired. If excess liquid collects in the bottom of the bowl, discard it. Serve warm, topped with a squeeze of fresh lemon juice, Greek yogurt, and chives as desired.

Video

Notes

• *To quickly grate zucchini, trim off the ends, then use the grater blade of your food processor.
• *Be sure to measure the shredded zucchini. If you use a different amount than called for in the recipe, the fritters may not hold together.
• TO MAKE GLUTEN-FREE: I have not tried this recipe gluten free, but I believe you could swap oat flour for the whole wheat flour and gluten free breadcrumbs, plus a pinch of extra salt, pepper, and Italian seasoning for the seasoned breadcrumbs.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Reheat gently on the stovetop with a bit of olive oil to crisp them back up and to prevent sticking. You can also rewarm leftovers in the microwave. 
• TO FREEZE: Freeze cooked fritters flat and separated with sheets of parchment paper in the freezer for up to 3 months. Defrost overnight in the refrigerator and reheat as directed above.

Nutrition

Serving: 1(of 12), without yogurt | Calories: 81kcal | Carbohydrates: 8g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 0.4g | Monounsaturated Fat: 2g | Trans Fat: 0.004g | Cholesterol: 46mg | Potassium: 173mg | Fiber: 1g | Sugar: 2g | Vitamin A: 241IU | Vitamin C: 11mg | Calcium: 56mg | Iron: 1mg

More Zucchini Recipes

Breakfast & Brunch

Zucchini Waffles

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Quick Breads

Vegan Zucchini Bread

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Main Dishes

Stuffed Zucchini

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Meet the most fall-off-the-bone tender, no oven, I-think-I’m-gonna-need-a-bigger-bib Crockpot Ribs. Do yourself and every rib lover in your life a finger-lickin’ favor: put a batch in your slow cooker. Baby backs, spare ribs, country…this recipe works with any of your favorite cuts.

Why You’ll Love Slow Cooker Ribs

In addition to being one of the best crock pot recipes to come out of my kitchen in a long time, these slow cooker ribs have a full rack of winning qualities.

• Barbecue Paradise. Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue that you love. When the cooking time has ended, you’ll open your crockpot to find the best slow cooker ribs you’ve ever had.
• The Prep is Quick and Easy. You’ll need less than 10 minutes to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
• The BBQ Sauce is Homemade. Seriously once you go with homemade BBQ, there’s no going back (this is my favorite from-scratch Barbecue Sauce recipe).
• Keep the Oven Off. Ribs in the oven at 200 degrees take 3 to 4 hours, which is a looooong time to have my oven running. The slow cooker will keep the house cool and the oven available if you need it for other endeavors (like making a side of this Beer Bread to go with your ribs).
• Less Risk of Overcooking. While I adore the flavor of meat made on the grill (hello, Grilled Chicken Breast), how long to cook ribs on the grill is challenging even for pit masters. Keep it simple and let the slow cooker do the work.
• Falling Off the Bone Tender. You can pull them apart with your fingers!

These tender ribs are ideal for game day parties, easy weeknight dinners, or anytime you’re in the mood for something undeniably delicious.

How to Make Crockpot Ribs

The Ingredients

• Pork Ribs. This crockpot ribs recipe will work for any style of pork ribs. We did baby back ribs, but country-style ribs or spare ribs could be used too. I haven’t tried crock pot boneless ribs or beef ribs yet, but I see no reason why those wouldn’t work so feel free to experiment. (Just save the pork shoulder or pork butt for Slow Cooker Pulled Pork.)
• Ketchup. A key ingredient in our BBQ sauce. While I’m not usually a fan (true confession), here it adds thickness and sweetness (so there’s no need for brown sugar).
• Molasses. Another essential element in our sweet, sticky sauce (also key for this crockpot Pulled Chicken Sandwich recipe).
• Apple Cider Vinegar. To add tangy flavor and acidity to balance the sauce.
• Hot Sauce. For a little bit of heat.
• Spices. Spices are the final component that takes our BBQ sauce to the next level. This recipe uses a combination of chili powder, garlic powder, salt, and pepper.

The Directions

1. Add the Ribs to a Slow Cooker. It’s OK to stack them if needed.

2. Mix the Sauce Ingredients. You can make it from scratch or swap storebought.

3. Pour Half Over the Ribs. Save the rest for serving.

4. Slow Cook. Cook on low for 8 hours, until tender. Serve immediately with the reserved sauce, and DIG IN!

Storage Tips

• To Store. Leftover ribs may be stored, in an airtight container, for up to 3 days in the fridge.
• To Freeze: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• To Reheat. Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out.

What to Serve with Tender Ribs

• Slaws. Try this Healthy Coleslaw for something classic or Brussels Sprouts Slaw for something different.
• Cornbread. Perfect for sopping up extra sauce! Try Mexican Cornbread, Jalapeno Cornbread, or Cornbread Muffins.
• Baked Beans. Boston Baked Beans cook gently in the oven. Easy Baked Beans are fast and easy.
• Corn on the Cobb. Everyone loves Grilled Corn with their ribs!

Recommended Tools to Make this Recipe

• Programmable Slow Cooker. This one switches to warm when done so food doesn’t overcook.
• Pastry Brush. Perfect for brushing the ribs with plenty of sticky sauce.
• Mixing Bowl. For stirring together all of that finger-licking good BBQ sauce.

What was once reserved for weekend summer cookouts, now you can enjoy tender ribs any night of the week thanks to this easy slow cooker ribs recipe.

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Crockpot Ribs

This easy slow cooker ribs recipe with homemade barbecue sauce makes the BEST fall-off-the-bone tender crockpot ribs. Perfect for a crowd.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 8 hours hours

Total Time 8 hours hours

Servings 6 servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

• 3 1/2 to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
• 1 cup ketchup
• 1/2 cup molasses
• 2 tablespoons apple cider vinegar
• 1/2 teaspoon hot sauce
• 2 teaspoons chili powder
• 1 teaspoon garlic powder
• 1 teaspoon kosher salt
• 1 teaspoon freshly ground black pepper

Instructions

• Spray a 6-quart or larger slow cooker with nonstick spray. Add the ribs in an even layer.
  
• In a small bowl or large measuring cup, stir together the ketchup, molasses, vinegar, hot sauce, chili powder, garlic powder, salt, and pepper.
  
• Pour half of the sauce over the ribs, then cover the sauce bowl and save the rest in the refrigerator.
  
• Cover the ribs and cook on LOW for 8 hours, until they are cooked and ultra-tender. Serve immediately with the reserved sauce (I like to warm up the extra sauce for serving too).
  

Video

Notes

• STORE-BOUGHT SAUCE: You can also make crockpot ribs with store-bought sauce, like Sweet Baby Rays, if you prefer. Simply swap the homemade bbq sauce ingredients for 1-2 cups of your favorite premade variety and cook as directed in the recipe.
• TO STORE: Leftover ribs may be stored, in an airtight container, for up to 3 days in the refrigerator.
• TO FREEZE: Cooked crockpot ribs may be stored in the freezer for up to 3 months. Defrost overnight in the refrigerator before warming.
• TO REHEAT: Warm the ribs in a slow cooker on LOW until heated through. You may also warm in a large, covered, saucepan on the stovetop over LOW heat or in the microwave in a covered container until heated through. I suggest adding a bit of water and/or barbecue sauce to the ribs before warming to prevent them from drying out. 

Nutrition

Serving: 1(of 6), without additional sauce | Calories: 579kcal | Carbohydrates: 16g | Protein: 29g | Fat: 43g | Saturated Fat: 14g | Polyunsaturated Fat: 7g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 148mg | Potassium: 731mg | Fiber: 1g | Sugar: 15g | Vitamin A: 203IU | Vitamin C: 1mg | Calcium: 62mg | Iron: 3mg

Related Recipes

Ribs in a slow cooker? What’s next? Try one of these other surprising crockpot recipes next:

Slow Cooker

Slow Cooker Carnitas

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Crockpot BBQ Chicken

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Crockpot Pork Roast

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Hello lunch! This easy Crab Salad recipe is meaty, creamy, and brightened up with a generous squeeze of lemon juice. Fresh herbs add just the right amount of herbaceous flavor, while Greek yogurt keeps it healthy and light.

Why You’ll Love This Creamy Crab Salad

• The Flavors Are Big and Bold. So many deli-style crab salads taste like crab and mayo—there’s just not much else going on there. But this crab salad has a tangy dressing thanks to the Greek yogurt and lemon, lots of fresh herbs, and a bit of a kick from Dijon mustard.
• Budget-Friendly. While my Crab Stuffed Mushrooms, Hot Crab Dip, and Crab Artichoke Toasts are made with real lump crab meat, I wanted to keep things simple and affordable for this crab salad, so I used imitation crab. It’s made with white fish (so you’re still getting seafood!), and the flavor is true to the original. Of course if you want to use real crab meat, go for it!
• No Mayo! Whether you’re an ardent mayonnaise hater or simply want to keep things light, you’ll be glad to know that this crab salad is made with plain Greek yogurt instead of mayo. It’s still rich and creamy, but Greek yogurt adds some tanginess, protein, and probiotics. (Who knew crab salad could be so healthy?!)
• It’s Made for Seafood Lovers. If my Shrimp Pasta Salad and Salmon Salad are in frequent rotation in your household, you’ll want to add this crab salad to the mix. 
• Endless Ways to Use It. Serve it on a bed of butter lettuce, make adult-friendly Lunchables and pair your crab salad with crackers, pack it into a soft roll, or pile it onto toasted bread for crab salad sandwiches. Options: you have them!
• It’s a Lightened-Up Version of the Classic. So many classic deli-style salads are loaded with mayo, salt, and even sugar. This crab salad recipe is much better for you, and even more flavorful. A total win.

How to Make Crab Salad

The Ingredients

• Imitation Crab Meat. You can use real crab meat if you prefer, but imitation crab meat (sometimes also known as surimi or krab) tastes great in this recipe, and it’s easy to work with so you can get your crab salad on the table fast.
• Plain Greek Yogurt. I used 2% for a creamy dressing.
• Green Onions. These add a subtle onion flavor without being overpowering.
• Celery. I love how celery adds a bit of crunch to the salad.
• Fresh Tarragon or Fresh Dill. Cilantro or fresh parsley also work if you have them on hand. Tarragon is my favorite here.
• Freshly-Squeezed Lemon Juice. You’ll need 2 tablespoons, which is about 1 medium lemon.
• Dijon Mustard. This really punches up the flavor of the dressing. Don’t skip it!
• Kosher Salt. My preferred salt for cooking.
• Freshly-Ground Black Pepper. You can add a little more for a peppery kick.

The Directions

1. Break Up the Crab. Use your fingers or a fork to flake apart the imitation crab meat in a large bowl.

2. Add the Remaining Ingredients. Stir in the rest of the crab salad ingredients and ENJOY!

Recipe Variations

• Crab Pasta Salad. Add cooked farfalle (bow-tie pasta) to your crab salad for a mashup of crab salad and creamy pasta salad.
• Old Bay Crab Salad. Skip the fresh herbs and use Old Bay seasoning instead. This is a great option when you have everything you need for crab salad except the herbs!
• Crab Salad With Extra Veggies. Swap the green onions for minced red onions and add diced English cucumber too.
• Seafood Salad. Add cooked shrimp to the mix for a creamy seafood salad.

Storage Tips

• To Store. Store crab salad in an airtight container in the refrigerator for up to 4 days.

What to Serve with Crab Salad

• Bread and Bread-Like Things. Serve crab salad on bread, rolls, or croissants. Tuck it into pitas, fold it into tortillas, or serve it on crackers. 
• Veggies. Add a tablespoon of crab salad to cucumber slices or an avocado half for an easy lunch or snack. You can also serve crab salad in lettuce cups or on a bed of greens.
• Other Salads. If you’re making crab salad for a picnic or backyard party side dish, pair it with other classic deli-style salads like Curry Chicken Salad or Creamy Cucumber Salad.

Recommended Tools to Make this Recipe

• Mixing Bowls. This is my favorite set of mixing bowls because they work for prep and for serving.
• Chef’s Knife. A tool worth investing in—you’ll use it almost every time you cook!
• Measuring Spoons. My go-to measuring spoons because they’re double-sided and magnetic.

Recipe Tips and Tricks

• Use Fresh Herbs, Not Dried. They add a brighter, fresher flavor than the dried varieties—it really makes a big difference! If you don’t have fresh herbs, try the Old Bay variation above.
• Leave Some Big Chunks of Crab Meat. When you’re flaking the imitation crab meat, don’t break it all down into small pieces. I like leaving some larger chunks for texture.
• Use Kosher Salt. Or, if you want to use table salt, start with 1/2 teaspoon and add more if needed. Kosher salt crystals are larger than table salt, so it doesn’t measure the same way. 

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Crab Salad

This creamy crab salad is a lighter version of the original with no mayo! Fresh herbs and lemon make it bright. The best imitation crab salad recipe!

Course Salad

Cuisine American

Prep Time 10 minutes minutes

Total Time 10 minutes minutes

Servings 5 cups

Calories 111kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 14-ounce package imitation crab meat
• 3/4 cup plain Greek yogurt (I used 2%)
• 2 green onions minced (about 1/3 cup)
• 1/2 cup finely chopped celery 1 large stalk
• 1/4 cup fresh tarragon or dill* chopped
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon Dijon mustard
• 3/4 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper

Instructions

• In a medium bowl, flake the imitation crab meat apart with a fork or your fingers. It’s ok (and even better) to have some larger chunks.
  
• Add the yogurt, scallions, celery, tarragon, lemon juice, mustard, salt, and pepper. Stir well to combine. Serve immediately or chill until ready to serve.
  

Video

Notes

• *You can use cilantro or parsley if you prefer a different herb
• TO STORE: Store in an airtight container for up to 4 days. Do not freeze.

Nutrition

Serving: 1 cup | Calories: 111kcal | Carbohydrates: 18g | Protein: 8g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Trans Fat: 0.002g | Cholesterol: 10mg | Potassium: 171mg | Fiber: 2g | Sugar: 4g | Vitamin A: 205IU | Vitamin C: 5mg | Calcium: 73mg | Iron: 1mg

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Creamy salads, but make them light! These healthy salad options are perfect for lunch.

Side Dishes

Pea Salad

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Salads

Healthy Potato Salad

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Salads

Healthy Egg Salad

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This Easy Peach Cobbler is a bit of magic. Sweet, juicy peaches bubbling under a thick, buttery cloud of golden topping, it takes minutes to stir together. This recipe has been in my family for generations and is the best peach cobbler recipe ever!

Why You’ll Love This Easy Peach Dessert

• Ridiculously Easy. I can’t overstate this enough. The batter is made with milk, flour, and sugar. You pour it into a hot baking dish with melted butter, then spoon the filling over the top and bake. SO. EASY.
• Celebrates Peaches. Fresh summer peaches are one of the most precious gifts of summer. Like my other favorite peach desserts (Peach Crisp and Baked Peaches), Southern peach cobbler does them the justice they deserve.
• Spoonfuls of Heaven. The crisp lid the cobbler forms on top; the sticky (in a good way), buttery topping; the sweet peaches beneath. This cobbler is so delicious, my sister asked for it in place of birthday cake.
• A True Classic. I learned this old-fashioned peach cobbler recipe from my grammy. Three generations have made it, and it’s as wonderful now as it’s always been.

About This Old Fashioned Peach Cobbler

When someone says “cobbler,” they can be referring to a number of different desserts, all of which involve a sweet fruit filling cooked below a baked topping.

Regional variations abound (some peach cobblers have pie crust; others bread cubes!) but generally speaking, cobblers fall into two categories.

• Northern Cobbler. The fruit is baked underneath a biscuit-like topping leavened with baking powder. The topping is denser and (IMO) dryer.
• Southern Cobbler. The topping comes together more like a pancake batter; its taste and texture are reminiscent of a super moist yellow cake.

Southern cobblers are my favorite, because they are far easier, and I just love that moist topping!

Another name for this style of cobbler is magic peach cobbler.

The batter starts out below the peach filling in the baking dish; in the oven the two switch places, like magic! It’s super fun to make (and of course extra fun to eat).

Pumpkin Pecan Cobbler and Pecan Pie Cobbler are two other wonderful magic cobblers.

You can also call this lazy girl peach cobbler. I am 1,000% on board with that.

The Best Way to Peel Peaches

While you can make peach cobbler with unpeeled peaches, I prefer to peel them first, to give the filling the best texture.

To peel peaches quickly and easily:

1. Cut an “X.” Use a sharp knife to score it lightly on the bottom of each peach.
2. Boil the Peaches. Just for 1 minute!

3. Ice Bath. Add the peaches to an ice bath to stop the cooking.
4. Peel. The skins will slip right off!

How to Make Easy Peach Cobbler

The Ingredients

• Peaches. The crown jewel of this magical dessert. Ripe, juicy peaches are sweet, flavorful, and absolutely delicious.
• Flour. Helps thicken the batter and create a perfect cobbler crust.
• Baking Powder. Baking powder allows the cobbler to rise.
• Salt. Needed to balance the sweet.
• Milk. The liquid base for the batter.
• Butter. For rich buttery flavor and goodness.
• Sugar. This is dessert, after all!

The Directions

1. Sift. Sift the flour, baking powder, and salt.

2. Add the Sugar. Mix until incorporated.

3. Stir in the Milk. Watch the batter form.

4. Melt the Butter. Butter makes the cobbler so delicious!

5. Pour in the Batter. Right over the butter. Do not stir!

7. Make the Filling. Stir the peach slices together with sugar.

8. Spoon in the Peaches. Put them right on top of the batter.
9. Bake. Bake easy peach cobbler at 350 degrees F for 1 hour. Top as desired and ENJOY!

Recipe Variations

• Camping Peach Cobbler. Make my Dutch Oven Peach Cobbler.
• Blueberry Peach Cobbler. Swap half of the peaches for fresh blueberries.
• Canned Peach Cobbler. If at all possible, I recommend avoiding canned peaches and sticking with fresh peaches. However, I do think this would work fine. Use 2 drained, 16-ounce cans of peaches. Skip the steps for boiling and peeling the peaches.

Storage Tips

• To Store. Refrigerate cobbler in an airtight storage container for up to 4 days.
• To Reheat. Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• To Freeze. Freeze cobbler in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Recommended Tools to Make this Recipe

• Baking Dish. Perfect for making this cobbler.
• Sifter. A wonderful tool for those who enjoy baking.
• Liquid Measuring Cup. Great for measuring and mixing.

Recipe Tips and Tricks

• Ripe Peaches. Make sure your peaches are ripe and slightly soft. Ripe peaches make a better cobbler and are definitely worth the wait. To help move things along, place them in a brown paper bag on the countertop for a few days.
• Let it Rest. While it may be tempting to serve the cobbler as soon as it leaves the oven, you need to allow it to rest before serving it. As it cools, the juices from the peach filling will thicken into sweet, syrup-like perfection.
• Choose Your Own Adventure. As my Slow Cooker Triple Berry Crisp can attest, combining an array of fruits can create something truly magnificent. So, make it your own! Substitute some of the peaches for blueberries, blackberries, or other fruits that you love.
• Time for Toppings. While this easy peach cobbler recipe is delicious enough on its own, you can’t beat a piece of warm cobbler with a scoop of vanilla ice cream on top. Or, try my family’s favorite: a pour of heavy cream! A little sprinkle of cinnamon would add a fun twist too.

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Easy Peach Cobbler

This old-fashioned easy peach cobbler has a simple batter made with sugar, flour, and milk. It takes minutes to stir together and celebrates peaches!

Course Main Course

Cuisine American

Prep Time 25 minutes minutes

Cook Time 1 hour hour

Servings 6 – 8 servings

Calories 526kcal

Author Erin Clarke / Well Plated

Ingredients

• 3/4 cup all-purpose flour
• 1/8 teaspoon salt
• 2 teaspoons baking powder
• 1 3/4 cup sugar divided
• 3/4 cup milk
• 1/2 cup unsalted butter (1 stick)
• 3 pounds fresh ripe peaches* (5-6 peaches)

Instructions

• Preheat oven to 350°F. Sift together flour, salt, and baking powder.
  
• Mix in 1 cup sugar.
  
• Slowly stir in milk to make a batter.
  
• Melt butter in a deep casserole dish (about 3 quarts).
  
• Pour batter over melted butter. Do not stir.
  
• Bring a large pot of water to a boil. Carefully add peaches (I use tongs) and boil for about 1 minute.
  
• Remove peaches from the pot and plunge them into a bowl of cold water to stop cooking. Skins can now be easily removed with fingers. Slice peaches into bite-sized pieces.
  
• In a clean bowl, Mix the peeled, sliced peaches and 3/4 cup sugar thoroughly and carefully spoon them over the batter.
  
• Bake for 1 hour. The batter should be golden brown on top before removing from oven. Top with heavy cream or vanilla ice cream.
  

Notes

• *Ingredient tip: Be sure peaches are ripe and slightly soft—place in a brown paper bag on the countertop for a few days to ripen if necessary.
• TO STORE: Refrigerate cobbler in an airtight storage container for up to 4 days.
• TO REHEAT: Rewarm leftovers in a baking dish in the oven at 350 degrees F or in the microwave.
• TO FREEZE: Freeze cobbler in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

Nutrition

Serving: 1(of 6) | Calories: 526kcal | Carbohydrates: 95g | Protein: 5g | Fat: 17g | Saturated Fat: 10g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 4g | Trans Fat: 1g | Cholesterol: 42mg | Potassium: 481mg | Fiber: 4g | Sugar: 79g | Vitamin A: 1270IU | Vitamin C: 9mg | Calcium: 111mg | Iron: 2mg

More Delicious Peach Desserts

Fruit Desserts

Peach Shortcake

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Crisps & Cobblers

Crock Pot Peach Cobbler

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Cakes & Cupcakes

Peach Upside Down Cake

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Grilling season is upon us, and I’m taking full advantage with easy, breezy Mediterranean grilled Chicken Kabobs.

Why You’ll Love This Chicken Kabob Recipe

• Everyday Ingredients. Sometimes I like to play around with different flavor profiles for my grilled chicken skewer recipes (Fajita Chicken Kabobs, Grilled Pesto Chicken Skewers, lemon Chicken Marinade), but I designed this chicken kabob marinade to be made with pantry ingredients.
• Guaranteed Crowd-Pleaser. Readers love serving up these grilled chicken kabobs for backyard BBQs and cookouts—they’re a step up from Grilled Chicken Breast and always a hit. They can be prepped ahead or assembled at the last minute.
• Light and Healthy. Some shish kabob recipes feature sugary, sodium-laden soy sauce marinades. This homemade marinade has just a touch of honey for balance, and you can add as much or as little salt as you like. Much better!
• Juicy and Flavorful. Tender, juicy chicken with smoky veggies and an herbaceous, Greek-inspired marinade. There’s a good reason these grilled chicken kabobs are a reader favorite.
• COLOR. Just look how gorgeous they are! The colorful veggie and char marks steal the show.

How to Make Grilled Chicken Kabobs

The Ingredients

For the Chicken and Chicken Kabob Marinade:

• Boneless Skinless Chicken Breasts. You can use chicken thighs instead if you prefer.
• Olive Oil. To keep the chicken from sticking. Also, for healthy fats and flavor.
• Red Wine Vinegar. For brightness, pop, and to help the chicken tenderize.
• Honey. To balance the acidity of the vinegar and help the chicken caramelize on the grill.
• Dried Herbs. To go with the Mediterranean chicken kabobs theme, I selected oregano and rosemary. Feel free to swap thyme or Italian seasoning, or create your own custom kabob mix.
• Garlic. Four cloves, no less. Go ahead and up the amount if you have a house of serious garlic lovers.
• Salt and Pepper. Kabob marinade essentials.

For the Vegetables:

• Zucchini and Yellow Summer Squash. Cut these into 1/2-inch coins. No need to peel them first.
• Bell Peppers. Red are my favorite. Core them, then cut them into 1-inch pieces.
• Red Onions. Quarter, then cut into 1-inch pieces.
• Cherry Tomatoes. A yummy, vibrant addition to almost any chicken skewer. Thread them through the stem end.

Garnishes:

• Lemon Juice. I almost hate to call this one optional because it adds so much brightness. It’s my most recommended addition.
• Fresh Herbs. That bundle of [parsley/dill/thyme] you bought a few days ago for a different recipe and still have leftover? Chop it up and sprinkle it on your kabobs.
• Feta Cheese. Our Greek chicken kabobs just became a little more Greek. Salty, creamy, and just plain DELISH, you’ll be glad you added it.

The Directions

1. Get Ready. Cut the chicken into bite-sized pieces and whisk the marinade ingredients together.

2. Marinate. Add the marinade to a bowl or ziptop bag with the chicken. Let the chicken marinate, and soak the skewers.

3. Thread. Place the chicken and vegetables on the skewers.
4. Cook. Grill the kabobs over medium-high heat (about 375 degrees F), until the chicken is cooked through. ENJOY!

Recipe Variations

• How to Make Chicken Kabobs in the Oven. Bake the chicken in the oven at 450 degrees F for 25 to 30 minutes, turning them once halfway through. Since the chicken isn’t touching the oven directly like it does on a grill grate, a higher temperature is needed.
• How to Use Different Types of Grills. If making chicken kabobs on a charcoal grill, propane grill, or natural gas grill, the temperature you should grill chicken kabobs at is about 375 degrees F (medium-high heat).

Storage Tips

• To Store. Refrigerate leftover chicken and veggies (removed from the skewers) in an airtight container for up to 3 days.
• To Reheat. Rewarm leftovers on a baking sheet in the oven at 350 degrees F until hot. You can also reheat the chicken and vegetables in the microwave.
• To Freeze. Remove the skewers, then freeze leftover chicken and vegetables in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. The vegetables may become watery and soggy once thawed, but they will still be tasty.

What to Serve with Grilled Chicken Kabobs

• Grains. A bed of Lemon Rice is a delicious complement to this dish. White rice, brown rice, farro, or cauliflower rice would also work well.
• Bread and Hummus. Serve the kabobs with some warm pita bread and hummus for dipping. For something a little different, try my Edamame Hummus.
• Salad. Top a bed of chopped romaine, arugula, or spinach with a drizzle of a creamy dressing or vinaigrette and the chicken kabobs. I like ranch or a simple vinaigrette like the one in my Italian Farro Salad. Green Goddess Dressing would be delicious too. Or, add the chicken to my Greek Salad.
• Garlic Yogurt Sauce. Check out the Greek Yogurt Tzatziki Sauce in my cookbook!

Recommended Tools to Make this Recipe

• Instant Read Meat Thermometer. The best way to check if your chicken is done.
• Grill Tongs. The essential grilling tool.
• Extra Large Cutting Board. Chop your chicken and vegetables without running out of space.

How Long to Marinate Chicken for Kabobs

One of the biggest challenges I run into when making kabobs (or any grilled meat) is building in time for the meat to marinate.

These grilled chicken kabobs need just 30 minutes! This amount of time is easy to accomplish while you are prepping other elements of the meal.

• Start with the chicken marinade, then set it aside to let it do its tasty thang.
• Move on to chopping the vegetables.
• Tidy up your kitchen and check Instagram. Before you know it, the chicken and vegetable kabobs are ready to grill.

The chicken can rest in the marinade for as little as 30 minutes and for a maximum of three hours. After three hours, the meat will start to break down.

If you are trying to get ahead on the recipe, chop and prep the ingredients but wait to add the marinade to the chicken until closer to the time when you plan to grill.

Tips for Skewering with Success

You can make this grilled chicken kabob recipe with metal skewers or wooden skewers.

• If using metal skewers like these or these, be sure not to touch the skewer ends after the kabobs are cooked, as they will be HOT. Use a hot pad or tongs to hold the skewer end while you remove the chicken and vegetables from them prior to eating.
• If using wooden skewers like these, soak the skewers in water for 20 minutes prior to grilling to prevent them from catching on fire. (Trust me, they will catch if you skip this step.)
• My other big skewer tip is do not crowd the vegetables and chicken together too tightly when threading. The chicken and vegetable pieces can lightly touch, but you want to make sure the heat can circulate so that the chicken cooks through.

How Long to Grill Chicken Kabobs

The length of time needed to grill this chicken kabob recipe will vary depending upon the size of your chicken pieces and how much the temperature of your grill fluctuates.

• Plan on about 10 to 15 minutes total, turning the skewers a few times throughout so that they brown nicely on all sides.
• The chicken is cooked when it reaches an internal temperature of 165 degrees F on an instant read thermometer and the juices run clear when a piece of chicken is cut.

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Chicken Kabobs

This grilled chicken kabob recipe pairs juicy chicken with a rainbow of vegetables and a Mediterranean-inspired marinade. A summer favorite!

Course Main Course

Cuisine American, Greek, Mediterranean

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 1 hour hour

Servings 4 servings, 8 kabobs

Calories 276kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound boneless skinless chicken breasts about 2 large breasts
• 3 tablespoons extra-virgin olive oil
• 3 tablespoons red wine vinegar
• 2 teaspoons honey
• 4 cloves garlic minced
• 1 tablespoon dried oregano
• 2 teaspoons dried thyme or dried rosemary
• 1 teaspoon kosher salt
• 1/2 teaspoon freshly ground black pepper
• 1 small red onion quartered into 1-inch pieces
• 1 small zucchini ends trimmed and sliced into 1/2-inch coins
• 1 small summer squash ends trimmed and sliced into 1/2-inch coins
• 1 red bell pepper seeded and cut into 1-inch pieces
• Canola oil for grilling
• 1 large lemon cut into wedges (optional but way better if it’s included)

For Serving:

• Chopped fresh herbs of choice (parsley and dill are two of our favorites)
• Crumbled feta cheese

Instructions

• Cut the chicken breasts into 1-inch pieces and place in a large ziptop bag, shallow baking dish, or bowl.
  
• In a separate bowl or liquid measuring cup, whisk together the olive oil, vinegar, honey, garlic, oregano, thyme, salt, and pepper.
  
• Pour over the chicken and stir to coat (or seal the bag, removing as much air as possible, and “squish” to coat). Place in the refrigerator to marinate for 30 minutes or up to 3 hours (do not let the chicken sit for longer or the vinegar will cause it to break down). If using wooden skewers, place the skewers in water to soak for at least 20 minutes.
  
• When ready to grill, preheat the grill to medium-high heat (about 375℉). Brush the grill grates with canola oil or coat with nonstick grill spray.
• Thread the kabobs: Thread a piece of chicken onto the skewer (shake off the excess marinade when removing it from the bag. Add alternating pieces of the red onion, zucchini, yellow squash, and red bell pepper until you've reached the end of the skewer, ending with chicken. Repeat with the remaining skewers, then discard the excess chicken marinade.
  
• Grill the chicken until fully cooked through and the juices run clear, about 10 to 15 minutes, turning the skewers every few minutes so that each side has grill marks. Transfer to a serving plate and squeeze the lemon over the top. Sprinkle with fresh herbs and feta. Serve warm.

Video

Notes

• TO STORE: Refrigerate leftovers for up to 3 days. I love to use them to top salads for lunch throughout the week.
• TO MAKE IN THE OVEN: To make chicken kabobs in the oven, see the blog post above for suggestions.

Nutrition

Serving: 2 skewers | Calories: 276kcal | Carbohydrates: 11g | Protein: 26g | Fat: 14g | Saturated Fat: 2g | Cholesterol: 73mg | Fiber: 2g | Sugar: 8g

Related Recipes

Grilling makes everything taste better! Here are some more recipes you can throw on the grill for easy summer dinners:

Seafood

Shrimp Kabobs

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Pizzas

Grilled Naan Pizza with Strawberry Chicken and Avocado

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Grilling

Grilled Cauliflower Steaks

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