Fast-cooking, amendable to whatever vegetables are lurking in your fridge, and ultra family-friendly, this easy Beef Lo Mein is dinner tonight and lunch tomorrow… assuming you don’t polish it all off in one sitting anyway!.

Why You’ll Love This Takeout-Style Recipe

• It’s Quick and Simple. Keep a few staples like garlic and soy sauce on hand, along with instant flavor-makers like hoisin (the rough equivalent of Asian barbecue sauce) and sesame oil, and a nutritious dinner (like this Vegetable Lo Mein) is never more than 30 minutes away, fewer if you use frozen vegetables.
• Everyone Will Enjoy It. Healthy stir fry recipes make an appearance at least once a week around these parts. Partly because they’re nutritious and easy, but mostly because they’re incredibly delicious and crowd-pleasing.
• It’s Easy on Your Wallet. This recipe (and Tofu Stir Fry) is affordable to make. Beef lo mein is made of simple, nutritious ingredients. Thanks to noodles, the beef (and thus your dollar) goes a long way in this recipe.
• It’s Flexible. Lo mein is made of noodles, a protein (usually beef or chicken), vegetables, and a sweet and savory sauce. The recipe here is a starting point. Feel free to swap in other vegetables you have on hand, season to taste, and serve with any of your favorite sides.

What’s the Difference Between Beef Chow Mein and Beef Lo Mein?

These are two popular Chinese takeout entrees that are similar in flavor and ingredients, but the preparation of the noodles differs.

• Chow mein means “fried noodles.” The noodles are cooked, then pan fried before adding the other ingredients. (This Chicken Chow Mein is a great recipe.)
• Lo mein means “tossed noodles.” You cook the noodles, then stir them into the stir fried meat and vegetables.

Since the noodles in this recipe are tossed in at the end, that makes it beef lo mein. (Wow your friends with this one!)

Whether chow mein or lo mein is better is entirely up to you!

How to Make Beef Lo Mein

The Ingredients

• Beef. Today’s lo mein protein of choice. Beef offers protein, iron, and several essential vitamins such as B6 and B12. It’s regarded to be healthy in moderation.

• Noodles. Saucy, slippery noodles are a pure delight! For a healthy spin, I prefer to use whole grain noodles, which are higher in fiber and nutrients (I use this trick in my Stir Fry Noodles too).
• Garlic + Ginger + Soy Sauce. The stir fry Big Three.
• Hoisin. This sweet/savory/umami sauce is nearly all you need to make fabulously flavored stir fries. I always have a jar of it on hand.

• Vegetables. My favorite combination of vegetables for stir fries is broccoli, bell pepper, and carrots for the array of colors and nutrients. Snow peas are also delicious. That said, you can make stir fry with just about any veggie you have around.
• Water Chestnuts. While optional, I have been smitten with their crunch since I was in high school ordering Mongolian beef lo mein with my hard-earned dollars at lunch.
• Toasted Sesame Oil. While optional, this adds a professional, finished taste to the lo mein. It’s intensely nutty, savory, and makes the lo mein all the harder to stop eating.

The Directions

1. Prep the Beef. Slice it and coat it in the baking soda mixture.
2. Cook the Noodles. Cook just until they’re al dente.

3. Stir the Sauce Together. A liquid measuring cup works well for this.

4. Cook the Beef With Sauce. Remove it while it’s still a little pink inside.

5. Cook the Vegetables. We want them to be crisp-tender.
6. Combine. Add all the ingredients back to the pan, stirring to heat and coat in the sauce. ENJOY!

Storage Tips

• To Store. Refrigerate leftover beef lo mein in an airtight container for 4 days.
• To Reheat. Rewarm leftovers in a skillet on the stovetop over medium-low heat or gently in the microwave. Splash a little water or broth onto the noodles to keep them from drying out.
• To Freeze. You can freeze beef lo mein. Freeze in an airtight, freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator.

What to Serve With Beef Lo Mein

• Veggies. Pair beef lo mein with Roasted Eggplant, Sauteed Mushrooms, or Air Fryer Green Beans for extra veggies.
• Salad. Asian Cucumber Salad or Asian Cabbage Salad would both be tasty.
• Toppings. Spruce up your beef lo mein with your favorite toppings! Green onion, sesame seeds, chopped peanuts, bean sprouts, or wonton strips would all be tasty.

Recommended Tools to Make this Recipe

• Cast Iron Skillet. If you prefer a large skillet over a wok, this 12-inch Staub with enamel bottom is second to none!
• Knife Set. This 10-piece Zwilling set stays sharper longer than expected.
• Pasta Strainer. A 5-quart colander with large handles is perfect for noodles for the whole family.

Recipe Tips and Tricks

• Slice the Beef Against the Grain. This helps tenderize its fibers.
• Don’t Overcook the Beef. Tender, flavorful beef is the goal here, so make sure you don’t overdo it. When overcooked, beef can become tough and dry.
• Use the Veggies You Have. Raid the fridge or buy your favorites! Feel free to swap in the vegetables your family enjoys most. Stir fries are also an ideal place to use vegetables that are past their prime.
• Don’t Skip the Water Chestnuts. While they aren’t a critical component in this easy beef lo mein recipe per se, they add a delectable crunch that I think makes it extra tasty. Even if you don’t typically purchase them, I urge you to give them a try.

Print Add to Collection Go to Collections

Beef Lo Mein

Easy, healthy beef lo mein featuring tender beef sautéed with broccoli, noodles, and vegetables in a yummy sweet and savory lo mein sauce.

Course Main Course

Cuisine Asian

Prep Time 15 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 480kcal

Author Erin Clarke / Well Plated

Ingredients

• 1 pound sirloin top round steak, or flank steak
• 1/2 teaspoon baking soda
• 6 tablespoons water divided
• 6 ounces long noodles such as whole grain spaghetti or whole grain fettuccine, soba noodles, or udon noodles
• 1/4 cup reduced sodium soy sauce plus additional to taste
• 1/4 cup hoisin sauce
• 4 cloves garlic minced or grated (about 1 heaping tablespoon)
• 1 tablespoon finely chopped fresh ginger
• 1/2 teaspoon crushed red pepper flakes plus additional to taste
• 1 tablespoon canola oil or peanut or grapeseed oil
• 2 medium carrots peeled and cut into thin coins
• 1 head broccoli cut into small florets (about 3 cups), or 3 cups thinly sliced cabbage
• 1 red bell pepper cored and thinly sliced
• 1 (8-ounce) can sliced water chestnuts drained
• 4 green onions thinly sliced divided
• 2 teaspoons toasted sesame oil optional

Instructions

• For easier slicing, place the beef in the freezer for 15 minutes to firm up. Cut the beef across the grain into very thin (1/4-inch or smaller) slices. Cut any long slices in half crosswise (each strip should be around 3 inches or so long).
• Place the beef in a medium bowl. In a small bowl, stir together the baking soda and 2 tablespoons of the water. Pour over the beef and toss to coat. Let sit 5 minutes (this helps to tenderize it).
• Meanwhile, in a large pot of salted water, cook the noodles just until al dente. Drain and rinse under cool water. Set aside.
• In a small bowl or larger liquid measuring cup, stir together the soy sauce, hoisin, garlic, ginger, and red pepper flakes. Keep handy near the stove.
  
• In a wok or large, nonstick skillet, heat the oil over medium high. Add the beef and cook until crisp on the outside but still pink on the inside, about 3 minutes. The beef will give off liquid, which is fine. Stir in 1 tablespoon of the sauce and let cook 30 seconds. With a large spoon, scoop the beef onto a plate (any cooking juices left behind will cook away).
  
• Add the carrots, broccoli, and bell pepper. Cook until crisp-tender, about 2 minutes. Stir in the remaining 4 tablespoons (1/4 cup) of water and let the vegetables steam until the broccoli turns bright green and most of the liquid has cooked away, about 2 minutes more.
  
• Stir in the water chestnuts, half of the green onions, and 2 tablespoons of the soy sauce mixture and let cook 30 additional seconds.
• Reduce the heat to medium. Add the noodles and beef and pour the remaining soy sauce mixture over the top. With tongs, stir and toss until the noodles are heated through.
• Drizzle the sesame oil over the top (if using) and sprinkle on the remaining green onion. Toss to combine. Enjoy!

Video

Notes

• TO STORE: Refrigerate leftover beef lo mein in an airtight container for 4 days.
• TO REHEAT: Rewarm leftovers in a skillet on the stovetop over medium-low heat or gently in the microwave. Splash a little water or broth onto the nooldes to keep them from drying out.
• TO FREEZE: Freeze in an airtight freezer-safe container for up to 3 months. Let thaw overnight in the refrigerator.

Nutrition

Serving: 1(of 4) | Calories: 480kcal | Carbohydrates: 59g | Protein: 36g | Fat: 12g | Saturated Fat: 3g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 5g | Trans Fat: 1g | Cholesterol: 70mg | Potassium: 1029mg | Fiber: 6g | Sugar: 11g | Vitamin A: 6647IU | Vitamin C: 105mg | Calcium: 119mg | Iron: 5mg

Related Recipes

Stir fries and other Asian specialties are delicious and full of nutritional value. Here are some of my favorites:

Stir Fries

Egg Fried Rice

Save Recipe Saved

Main Dishes

Healthy Orange Chicken

Save Recipe Saved

Slow Cooker

Crockpot Sweet and Sour Chicken

Save Recipe Saved

Tangles of zucchini noodles wrapped around burst cherry tomatoes in a garlic Parmesan sauce that forms itself right in the pan as the zucchini cooks, this bright Zucchini Pasta is the recipe that convinced me that zucchini noodles can, in fact, be as legitimately satisfying as regular pasta noodles.

Why You’ll Love This Zucchini Pasta Recipe

• Zucchini Noodles You’ll Actually Want to Eat. Most of the time if you are cooking with zucchini noodles, it’s because you are trying to save calories or keep things low carb. But, like my Healthy Shrimp Scampi, this creamy zucchini pasta is an absolute delight with its bright, summery flavors.
• Use Up All That Summer Zucchini. Zucchini Muffins and Blueberry Zucchini Bread are great, but if you’re looking for healthy ways to make zucchini for dinner, this zucchini pasta is right up there with my Stuffed Zucchini and Zucchini Pizza Boats.
• It’s a Versatile Recipe. You can keep the recipe vegetarian as written, or add your protein of choice. See “What to Serve with Zucchini Pasta” below for ideas.
• Zucchini Pasta Is Ridiculously Easy. 15 minutes of prep plus 10 minutes of cooking time equal an outstanding weeknight dinner option.

More About Zucchini Pasta

Zucchini pasta is a bit of a misnomer, because this recipe doesn’t actually include traditional pasta noodles—and no, you won’t find it alongside linguine and bucatini when you’re eating dinner at a ristorante in Italy.

Instead, it uses spiralized zucchini, meaning zucchini that has been cut into long, thin spaghetti-shaped “noodles” using a spiralizer machine.

Spiralizers are not expensive—the one I recommend will set you back around $20, but I know it can feel like a lot to add another appliance to your kitchen. I have a few suggestions for how to make zucchini noodles without a spiralizer below.

While zucchini noodles do not taste exactly like pasta noodles, if you cook them properly (meaning until they are al dente, not mushy), they are surprisingly satisfying.

Zucchini noodles absorb flavors well, you can twirl them around your fork like traditional noodles, and it does feel good to know you are enjoying a hefty serving of veg.

Zucchini noodles can also provide a pasta-like option for those who can’t have traditional pasta for dietary reasons. If you are gluten-free, wanting to reduce carbohydrates, or are following a diet like Whole30, keto, or Paleo, zoodles are a great option (check out these Whole30 Meatballs, by the way).

How to Make Zucchini Pasta

The Ingredients

• Zucchini. Zucchini noodles are a delicious, healthy pasta alternative that make this dish worthy of eating on repeat. They’re gluten-free, low carb, and keto/Paleo/Whole30 friendly.

• Lemon Juice + Cornstarch. The sneaky thickener for our pasta sauce. The lemon juice adds brightness, while the cornstarch helps the sauce thicken without resorting to heavy cream.
• Butter. While you could use extra-virgin olive oil, I love the flavor that butter adds to this zucchini pasta.
• Shallot +  Garlic. An iconic duo that creates a scrumptious flavor base for our pasta sauce.
• Cherry Tomatoes. Juicy, red pops of sweet goodness that flavor the sauce and every bite you take.
• Red Pepper Flakes. For the ideal amount of heat.
• Parmesan. Not only does the Parmesan provide salty, cheesy flavor, but it also plays a role in thickening our pasta sauce.
• Basil. A shower of fresh basil is the perfect finishing touch for this dish.

The Directions

1. Prepare. Spiralize the zucchini.

2. Start the Sauce. Prepare the lemon and cornstarch slurry.

3. Cook the Veggies. Sauté the shallots in butter. Add the garlic. Stir in the tomatoes.
4. Make It Creamy. Pour in the slurry and red pepper flakes.

5. Coat the Noodles. Add the noodles, stirring to coat them in the sauce.

6. Bring It All Together. Add the cheese. Cook until the noodles are al dente. Keep on tossing the whole time.

7. Finish and Serve. Sprinkle in salt and pepper, and add the basil. Top with Parmesan, and ENJOY!

Storage Tips

• To Make Ahead. Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
• To Reheat. Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.
• I don’t recommend freezing this dish, as the zoodles can have a mushy texture once thawed.

What to Serve with Zucchini Pasta

• Meatballs. A side of Baked Turkey Meatballs would be a delicious and hearty addition.
• Shrimp. Zucchini pasta with shrimp is a winning combination. Garlic Butter Shrimp or Grilled Shrimp Seasoning would be tasty.
• Chicken. For a crowd-pleasing addition, serve this dish with Grilled Chicken Tenders or Air Fryer Chicken Thighs.
• Bread. For a gluten-free option, try this Almond Flour Bread. Or, you can pick up a loaf of your favorite bread from a local bakery. No Knead Focaccia is good too!

Recommended Tools to Make this Recipe

• Spiralizer. The easiest way to create perfect zucchini noodles.
• Tongs. The best way to toss the noodles.
• Large Skillet. A kitchen tool you’ll use constantly, and it’s perfect for many of these one pan meals.
• Citrus Juicer. A helpful gadget that’s worthy of a spot in your kitchen.

Keeping Zucchini Noodles from Becoming Soggy

Zucchini has a naturally high water content, meaning that if you aren’t careful, you’ll end up with soggy noodles and a watery sauce.

This zucchini pasta recipe uses the water content of zucchini to its advantage. As the zucchini releases water, we toss the zoodles continuously in Parmesan and a bit of cornstarch.

The cornstarch and Parm bind with the noodles, turning the zucchini liquid into a light, creamy zucchini pasta sauce. I stole the approach from this Pasta al Limone and was delighted to find that it works well here also.

Here are a few tips more tips to make your zucchini noodles not soggy:

• Wait to Add Salt. Salt naturally draws moisture out of ingredients, so it could make the noodles soggy if added too early. Wait to add the salt until just before serving.
• Don’t Overcook Them! Once the noodles are al dente, they’re done. Overcooked zucchini noodles can quickly become a mushy, soggy mess.
• Pat Them Dry. After you’ve spiralized your zucchini, lay the noodles on a towel, and gently press down to remove any excess moisture.

How to Make Zucchini Noodles without a Spiralizer

By far, the easiest and fastest way to make zucchini spaghetti is with a spiralizer. It’s inexpensive and once you own it, you’ll likely find yourself making veggie noodles more frequently.

I like countertop models like this one. You can find many similar models on Amazon and at other retailers too. You can use them for other vegetables in addition to the zucchini.

If you don’t have or wish to purchase a spiralizer, you certainly have options!

• You can use a handheld vegetable peeler like this one to create long, straight zucchini noodles.
• Slice your zucchini lengthwise on a mandoline for easy zoodles (I use this technique for my Zucchini Ravioli).
• If necessary, you can even cut zucchini noodles by hand using a knife. Cut long, thin noodles down the length of the zucchini (though by the time you are done, you may wish you’d bought a spiralizer).

Print Add to Collection Go to Collections

Zucchini Pasta

This creamy zucchini pasta pairs zucchini "noodles" with lemon, garlic, cherry tomatoes, and an easy Parmesan pan sauce. Bright and healthy!

Course Main Course

Cuisine Italian

Prep Time 15 minutes minutes

Cook Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 4 servings

Calories 180kcal

Author Erin Clarke / Well Plated

Ingredients

• 2 pounds zucchini about 4 medium
• 1/4 cup freshly squeezed lemon juice about 1 medium lemon
• 2 teaspoons cornstarch
• 2 tablespoons unsalted butter
• 1 small shallot finely chopped
• 3 cloves minced garlic
• 1 pint cherry tomatoes halved
• 1/4 teaspoon red pepper flakes
• 1/2 cup grated Parmesan cheese plus additional for serving
• 1/2 cup packed fresh basil leaves roughly chopped
• Kosher salt
• Ground black pepper

Instructions

• Spiralize the zucchini (see blog post above for tips). Set aside.
  
• In a small bowl or large liquid measuring cup, whisk together the lemon juice and cornstarch. Set near your stove.
  
• In a large skillet, melt the butter over medium heat. Add the shallots and saute until soft, about 3 minutes.
• Add the garlic and cook just until very fragrant, about 30 seconds.
• Add the cherry tomatoes and stir to coat. Let cook 2 minutes, just until the tomatoes begin to soften.
  
• Add the lemon juice mixture and red pepper flakes. Let simmer 1 minute.
• Add the zucchini noodles. Toss them with the mixture, using a pair of tongs to coat them as evenly as possible with the sauce and to break apart the noodles. At first the mixture will seem dry.
  
• Add the Parmesan cheese. Keep tossing and cooking. As the zucchini cooks and gives up its liquid, it will form a sauce that coats the pasta. Continue to cook and toss, until the zucchini noodles are al dente, about 4 minutes.
  
• Add a good pinch of salt and several grinds of pepper, then toss in the basil. Taste and adjust seasoning as desired. Serve right away, topped with extra Parmesan cheese.
  

Video

Notes

• TO MAKE AHEAD: Spiralize the zucchini noodles up to 2 days in advance, and store them in an airtight storage container in the refrigerator.
• TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
• TO REHEAT: Gently reheat leftovers in a large skillet on the stovetop over medium-low heat or in the microwave.

Nutrition

Serving: 1(of 4) | Calories: 180kcal | Carbohydrates: 16g | Protein: 9g | Fat: 10g | Saturated Fat: 6g | Cholesterol: 26mg | Potassium: 920mg | Fiber: 3g | Sugar: 10g | Vitamin A: 1510IU | Vitamin C: 75mg | Calcium: 197mg | Iron: 2mg

Related Recipes

Zucchini is a summertime favorite, and these recipes are my favorite ways to highlight this versatile veggie:

Breakfast & Brunch

Zucchini Waffles

Save Recipe Saved

Side Dishes

Tomato Eggplant Zucchini Bake with Garlic and Parmesan

Save Recipe Saved

Main Dishes

Blackened Zucchini Tacos

Save Recipe Saved

Today, we are mastering a life skill: Baked Bacon in the oven. Here’s how to cook bacon that is impeccably crispy and uniformly cooked with less mess. You’ll call yourself a bacon perfection!

The Oven is the Best Way to Cook Bacon

The secret to perfect fried bacon is that it isn’t fried; it’s baked.

Baked bacon is one of those rare culinary situations where the method that yields a superior result (baked bacon) is actually easier than the conventional method (pan frying).

• Even Cooking. An oven-safe rack allows the heat to circulate evenly around the bacon, a key component of bacon excellence.
• Hands-Free. No standing at the stove to babysit your bacon. It cooks in the oven unattended.
• Safer. Oven bacon won’t splatter you with hot grease while you fry it.
• Restaurant-Worthy. Ever wonder how your favorite brunch, burger or BLT spot achieves those flat, thick, and magically crisp bacon slices? I’d wager my last piece that the bacon is baked. It’s the method most restaurants use.
• Bigger Batches. Cooking for a crowd? Bake two sheet pans at once.
• Easy Clean Up. Let the grease harden on the foil, then discard it. Simple!
• Healthier than Fried. The grease from the bacon drips off and is collected below the rack, which means it stays off your bacon and out of your body. I also pat the bacon to remove some extra grease and keep it crisp.

Conculsion: Oven baked bacon is easier to make, healthier, and produces better results than fried bacon (Air Fryer Bacon is another great method).

Ready to dive into how to cook perfect baked bacon? Let’s do it!

A Quick Note. While baked bacon is arguably healthier than fried bacon, it is still bacon.

Enjoy it in moderation as one tasty component of a balanced diet.

Whenever we have bacon, I like to serve it with other lean proteins, fruits, whole grains, or vegetables to make a complete meal.

How to Cook Bacon in the Oven

The ONLY Ingredient

• High-Quality Bacon. This might sound obvious, but I can’t overstate its importance: the better quality of bacon you buy, the better your final baked bacon will taste. I promise it’s worth it!

Tips for Buying Bacon

• Purchase bacon from the butcher counter at the grocery store. It’s usually only a dollar or two more than the pre-packaged stuff, but the taste is remarkably better.
• Go for the thick cut bacon (no wimpy bacon here!). It’s easier to layer onto to sandwiches, makes more of an impact when sprinkled on salads, and is extra satisfying when munched on its own.
• For flavor, focus on the quality of the bacon first. Bacon that is applewood smoked is always good, but any flavor is delicious when it’s well-sourced.

Tips for Perfect Baked Bacon

• Bake at 400 Degrees F. Some recipes recommend baking bacon at other temperatures or starting the bacon in a cold oven, but I found that a preheated 400 degrees F is the best temperature for baking bacon. It cooks the bacon evenly no matter its thickness and the bacon won’t splatter.
• Use a Rack. Not only does the rack make the bacon healthier, but it also helps make it crispy and evenly-cooked.

How Long to Bake Bacon

How long bacon should be cooked in the oven will vary based upon the thickness of your bacon and your desired crispness.

• For Thin-Cut Bacon. Regular, thin-cut bacon will typically bake in 12 minutes at 400 degrees F. If you want it extra crispy, you can let it bake a little longer, but keep a close eye on it.
• For Thick-Cut Bacon. Thicker bacon will take 14 to 20 minutes, depending upon your thickness and how crisp you would like it to be.

The time the bacon takes to cook will also vary by how many slices you are making at once.

If your sheet pan is very crowded, you may need to extend the baking time by a few minutes.

Cooked Bacon Storage Tips

• To Store. Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• To Reheat. Recrisp your bacon slices on a baking sheet in the oven at 350 degrees F.
• To Freeze. Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

How to Use Baked Bacon

Now that you’ve mastered the life skill of how to make oven baked bacon, it’s time to use it!

• Use It in Any Recipe That Calls for Cooked/Crumbled Bacon. In addition to the most obvious end (gobbling the slices directly from the plate), baking bacon in the oven is an ideal method any time you have a recipe that calls for adding cooked, crumbled bacon, or if you want to make a standard recipe a little more decadent. These Roasted Brussels Sprouts are delicious with a little bacon sprinkle, to name but one example.
• Loaded Potatoes. A classic Baked Potato, Air Fryer Baked Potato, or Crockpot Potato Soup are all better with bacon.
• Salads. Crumbled bacon makes salads scrumptious and extra appealing. Try BLT Chopped Salad, 7 Layer Salad, Cobb Salad, or add it to Apple Walnut Salad.
• Top Pizzas. Dice it and use it to top Naan Pizza, Ricotta Pizza, and Brussels Sprouts Bacon Pizza.
• Sandwiches and Burgers. A slice of crisp bacon is always a good choice on a BLT, Air Fryer Grilled Cheese, Turkey Burgers, and more!

Favorite Recipes Using Cooked Bacon

Appetizers

Jalapeño Poppers

Save Recipe Saved

Side Dishes

Sweet Potato Salad with Bacon

Save Recipe Saved

Pastas

Chicken Bacon Ranch Pasta

Save Recipe Saved

Recommended Tools for Making Bacon in the Oven

• Rimmed Baking Sheet. Your oven baked bacon BFF.
• Aluminum Foil. Adding a layer of this to your baking sheet makes cooking bacon in the oven a breeze to clean up.
• Oven-Safe Baking Rack. A key component in our crispy baked bacon.

Print Add to Collection Go to Collections

Baked Bacon

Delicious oven baked bacon recipe. Cooking bacon in an oven results in perfect, evenly cooked, crispy bacon every time. Healthier than fried!

Course Breakfast, Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 20 minutes minutes

Total Time 25 minutes minutes

Servings 1 to 100!

Calories 92kcal

Author Erin Clarke / Well Plated

Ingredients

• 6 slices bacon or any number of strips and thickness you like (see notes for recommendations)
• Nonstick cooking spray

Instructions

• If making an amount of bacon that will fit on a single baking sheet without overlapping (about 6 to 8 slices, depending upon the bacon and sheet), place a rack in the center of your oven. If making a larger amount, place the racks in the upper and lower thirds. Preheat your oven to 400 degrees F.
• Line a large, rimmed baking sheet with foil for easy clean up (if you prefer to bake the bacon without foil, leave the foil off), then place an ovenproof baking rack on top. Spritz the baking rack lightly with nonstick spray. Arrange the bacon in a single layer on the baking rack.
  
• Bake until you reach your desired level of crispness. This could be as early as 12 minutes if you are using thinner bacon and like it less crisp or 20 minutes or more if you using a thicker cut and like your bacon really crispy. If baking two racks at once, rotate their positions halfway through.
  
• Once cooked, immediately transfer the bacon to a paper-towel-lined plate and lightly pat dry (this keeps it from getting soggy). Let cool just enough so that you don’t (completely) burn your tongue. Devour immediately or use to top salads, pastas, and sandwiches, or in any of these recipes.
• To clean up: Let the bacon grease cool and harden, then crumple it up inside the foil and discard. If you’d like to use the bacon grease for another purpose, let it cool for a few minutes, transfer it to a lidded container or jar, and refrigerate.

Video

Notes

• I like and recommend thick-cut applewood smoked bacon. The applewood smoke flavor is classic, and the thick cut provides maximum bacon crunch and full flavor. I also prefer center cut bacon when possible, as it is more lean and “meaty.” If you can get the bacon from the butcher directly or from a local supplier, that’s even better. With bacon, quality really counts, and it’s worth the splurge. We are making bacon, after all.
• TO STORE: Cooked bacon will last in the refrigerator for 3 to 5 days. If it starts to smell funny or change appearance, throw it out.
• TO REHEAT: Rewarm gently in the microwave or use at room temperature.
• TO FREEZE: Store baked bacon slices in an airtight freezer-safe storage container in the freezer for up to 3 months. Remove and thaw slices as desired.

Nutrition

Serving: 1bacon strip | Calories: 92kcal | Carbohydrates: 1g | Protein: 3g | Fat: 9g | Saturated Fat: 3g | Cholesterol: 15mg | Potassium: 44mg

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!

Print Add to Collection Go to Collections

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

More Mac and Cheese Recipes

Pastas

Spinach Artichoke Mac and Cheese

Save Recipe Saved

Pastas

Greek Mac and Cheese

Save Recipe Saved

Pastas

Italian Mac and Cheese

Save Recipe Saved

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.

Print Add to Collection Go to Collections

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

Save Recipe Saved

Quick Breads

Vegan Zucchini Bread

Save Recipe Saved

Main Dishes

Stuffed Zucchini

Save Recipe Saved

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.

Print Add to Collection Go to Collections

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

Save Recipe Saved

Slow Cooker

Crockpot BBQ Chicken

Save Recipe Saved

Slow Cooker

Crockpot Pork Roast

Save Recipe Saved

Meet the Fruit Salad recipe we all need. A rainbow of sweet blueberries, strawberries, pineapple, and kiwi tossed in a bright, citrusy honey poppy seed dressing, this is a big bowl of beautiful!

Why You’ll Love This Healthy Fruit Salad Recipe

• Colorful. This is my absolute favorite fruit salad, ever. With just about every color in the rainbow, you’ll be hard-pressed to find another side dish that looks this vibrant on your table. The combination of fruits is striking (so many colors!).
• Texture On Point. A mix of softer and firmer fruits give it a perfect array of textures. Not too mushy, not too crunchy.
• Crowd-Pleasing. Who doesn’t love fruit? While some might be more skeptical of a Spinach Strawberry Salad, Kids, adults, and everyone in between can find something they like in a pure fruit salad. The fruit itself is delicious, and the dressing makes the fruit pop and taste like an even better, fresher version of itself.
• Versatile. While the recipe I’m sharing is my favorite go-to blend of fruit, by all means, feel empowered to wing it and change up the fruit based on what’s in season and what your friends and family enjoy most.
• Good for You. Packed with oodles of nutritious fruits and a vitamin C-packed dressing, this fruit salad is healthy! This recipe relies on the natural sweetness of the fruit instead of added sugars. A touch of honey is all this salad needs to taste its absolute best!

How to Make Fresh Fruit Salad

The Ingredients

For the Fruit

• Berries. Since I primarily make summer fruit salad, strawberries and blueberries are my two favorite fruits to add to it. Both are high in vitamin C, and blueberries especially pack antioxidants.
• Pineapple. Tropical flair! Its bright taste makes the salad more dynamic. Pineapple is also high in nutrients like vitamin C and manganese and contains antioxidants.
• Grapes. Seedless red grapes add crunch and are short on prep time. Simply rinse and dry them, and they are ready to add (no need to halve grapes for fruit salad—unless you are feeling very fancy). Check out this Grape Salad too.
• Kiwi. This little green powerhouse is PACKED with vitamin C, and it makes the fruit salad (and this Strawberry Kiwi Smoothie) taste sunny.

• Banana. An extra layer of vacation vibes and natural sweetness. Its creamy texture is a nice contrast with the other fruit. Plus, they’re packed with potassium.
• Mint. Add chopped fresh mint just before serving for a special final touch and freshness (I love it on Watermelon Salad too).

For the Honey Lime Dressing

• Orange Juice + Zest. Sweet, citrusy orange juice and zest add scrumptious, refreshing flavor to the dressing.
• Lime Juice + Zest. For this recipe, lime juice is what you put on fruit salad to keep it from turning brown. It also adds a wonderful hint of acidity.
• Honey. Makes the fruit taste as sunny as a summer day.
• Vanilla Extract. The secret fruit salad dressing ingredient that will have your guests asking for the recipe.
• Poppy Seeds. A fun addition that makes this salad extra special.

The Instructions

1. Chop the Fruit. Skip the banana for now.

2. Whisk the Dressing. A liquid measuring cup works well for this.

3. Add the Dressing. You’re almost there!

4. Toss and Refrigerate. Tossing very gently is how you keep fruit salad from getting soggy.

5. Add the Banana. ENJOY!

Recipe Variations

• Fruit Salad with Lemon. Swap the lime zest and juice for lemon.
• Crunchy Fruit Salad. For some added texture and crunch, toss in some nuts (my recommendation would be almonds or pecans), cucumber, or toasted coconut. Dried fruits can also be a nice way to add some textural dimension to fruit salad recipes too.
• Summer Fruit Salad. In the summertime, this salad is wonderful with stone fruit (such as cherries, nectarines, peaches, apricots, and plums). Honeydew, cantaloupe, or watermelon are also nice choices. As for berries, grab a handful of raspberries, blackberries, and/or blueberries. If adding raspberries, wait to add them just before serving, as they are quite delicate.
• Fall Fruit Salad. Try using pears, apples, and dried cranberries (this variation is a great side dish for Christmas and Thanksgiving).
• Winter Fruit Salad. A selection of fresh oranges (e.g., blood orange or care cara), canned mandarin oranges, or pomegranate arils is a scrumptious cold-weather combination.

Storage Tips

• To Store. Fruit salad tastes best the day it is made, if you truly must it can be made before as long as none of the fruits are ones that will turn brown (like apples or bananas). About 3 days is how long fruit salad will last in the refrigerator. Serve with a slotted spoon to avoid collecting too much excess juice.
• To Freeze. Perfect for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

What to Serve with Fruit Salad

• Breakfast Food. Fruit salads are good for breakfast! Whether you go sweet with Healthy Banana Bread or savory with a Healthy Breakfast Casserole, fruit salad is a great dish to pair with breakfast recipes.
• Burgers. Freshen up your cookout spread and pair fruit salad with your favorite burger, such as a Turkey Burger, Vegan Burger, or Salmon Burger.
• Barbecue. Fruit salad goes well with barbecue recipes like Instant Pot Ribs, Crockpot BBQ Chicken, and Slow Cooker Pulled Pork.
• Turkey. Try one of the winter or fall variations (see “Recipe Variations” above) at Thanksgiving with roasted turkey.
• Dessert. Fruit salad can be a dessert! Top your fruit salad with whipped cream, and enjoy it alongside a batch of Fruit Pizza Cookies (or any of these other cookie recipes). A Midwest version would toss in some mini marshmallows too.

Recommended Tools to Make this Recipe

• Measuring Spoons. Magnetic strips keep them well organized.
• Citrus Juicer. It’s easy to press, which helps squeeze more juice.
• Measuring Cups. Microwave and dishwasher safe.

Recipe Tips and Tricks

• Better Fruit Means Better Salad. When selecting fruits, keep in mind that at the end of the day, the quality of the fruit is the most important part of a great-tasting fresh fruit salad. Therefore, my top tip for the best fruit salad recipe is to choose ripe, in-season fruit. This salad is all about the fruit. The better your fruit tastes, the better your salad will be.
• Use Pre-Cut Fruit. Don’t be afraid to purchase the pre-cut fruit for this fruit salad. For example, coring, peeling, and cutting a pineapple can be time-consuming. Save time by purchasing fresh pineapple chunks or rings, which are typically available in the grocery store produce section.
• Proper Prep. This is an easy fruit salad recipe, so the little things make a big difference. Try and chop all the fruit to roughly the same size to give the salad a nice presentation and makes it easier to eat. It is also imperative that you allow any washed fruit to dry completely before using it in the salad. Even a little extra liquid can make your salad soggy.

Print Add to Collection Go to Collections

Fruit Salad

The BEST fruit salad recipe! Tossed in honey-lime poppyseed dressing, this easy fruit salad tastes bright, refreshing, and is always popular.

Course Salad

Cuisine American

Prep Time 20 minutes minutes

Cook Time 3 minutes minutes

Total Time 25 minutes minutes

Servings 12 (about 13 cups)

Calories 126kcal

Author Erin Clarke / Well Plated

Ingredients

FOR THE FRUIT SALAD:

• 1 pound fresh strawberries sliced and halved (about 3 cups)
• 1 pound diced fresh pineapple about 3 cups
• 1 pint fresh blueberries about 2 cups
• 5 kiwi fruit peeled and cut into bite-sized pieces (about 2 cups)
• 2 cups seedless red grapes
• 1 large banana* peeled and cut into bite sized pieces (about 1 cup)
• Chopped fresh mint optional

FOR THE DRESSING:

• zest of 1/2 medium orange
• juice of 1/2 the same medium orange about 3 tablespoons
• zest of 1 small lime or 1/2 small lemon
• juice of the same 1 small lime or 1/2 small lemon
• 3 tablespoons honey
• 1 teaspoon pure vanilla extract
• 1 tablespoon poppy seeds

Instructions

• If you will not be serving the fruit salad right away, place all of the fruit except the banana in a large serving bowl: strawberries, pineapple, blueberries, kiwi, and grapes.
  
• In a small bowl or large measuring cup, whisk together the dressing: orange zest and juice, lemon zest and juice, honey, vanilla extract, and poppy seeds.
  
• Pour the dressing over the fruit and with a large spoon.
  
• Toss gently to combine. Cover and refrigerate for at least 30 minutes to allow the juices to marry (1 hour is even better).
  
• Just before serving, stir in the banana. Sprinkle with fresh mint. Enjoy!
  

Video

Notes

• *The banana will turn a little brown as it sits and its flavor will become more pronounced, which is why I suggest to add it just before serving. If this doesn’t bother you, feel free to add it right away.
• TO STORE: Fruit salad tastes best the day it is made, but can be refrigerated for up to 3 days. Serve with a slotted spoon to avoid collecting too many of the excesses juices.
• TO FREEZE: My favorite for smoothies! Spread your leftover fruit onto a parchment-lined baking sheet. Freeze until firm, then transfer the fruit to a ziptop bag and freeze for up to 3 months.

Nutrition

Serving: 1of 12 (about 1 heaping cup) | Calories: 126kcal | Carbohydrates: 31g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Potassium: 347mg | Fiber: 4g | Sugar: 23g | Vitamin A: 111IU | Vitamin C: 83mg | Calcium: 41mg | Iron: 1mg

More Healthy Salads with Fruit

The options for using fruit in delicious salads are endless. Here are some of my other favorites:

Salads

Red White and Blue Quinoa Fruit Salad

Save Recipe Saved

Salads

Spinach Strawberry Salad with Balsamic Poppy Seed Dressing

Save Recipe Saved

Salads

Grilled Chicken Salad

Save Recipe Saved

If you haven’t bitten into a sweet, juicy ear of Grilled Corn on the cob, with butter dripping down your chin and salt and spices on your lips, did summer even really happen? Don’t wait to find out!

Why You’ll Love This Easy Grilled Corn Recipe

• Amazing Flavor. Fresh corn is one of the first items that sells out at our local farmers market and for excellent reason: grilled corn tastes amazing. (Just check out the reviews on this Grilled Corn Salad.) In an act of culinary wizardry, the grill transforms a vegetable side dish that can easily taste rather meh into a capsule of pure summer bliss.
• No Burnt Kernels. The trickiest aspect of grilling corn is making sure that the insides of the kernels have time to become tender and juicy before the outsides char. As with my Grilled Potatoes, I made sure I found the absolutely best method that avoids any burnt kernels.
• Season as You Please. Love elote-style corn with cotija cheese? Go for it! Looking for something more smoky? We can make it happen! Strictly a butter and salt kind of person? You’ve got it! Make this the best grilled corn recipe ever by personalizing it however you wish!

How to Cook Corn On the Cob On the Grill

The Ingredients

• Corn. A sweet summer star. Corn is high in fiber and vitamin B, and has a number of other healthy minerals like zinc and iron. (You’ll love my classic Corn Chowder if you’re a corn lover.)

• Seasonings. Great grilled corn needs little more than butter and kosher salt, but you can season it anyway you like.

The Directions

1. Soak the Corn. Prep your other dishes while the corn soaks.

2. Grill the Corn. About 15 to 20 minutes is how long it takes to grill corn on the grill at medium heat. Leave it in the husk.

3. Prep Desired Toppings. We love the Mexican corn variation listed in the recipe below.

4. Let Cool. Then, peel back the husks.

5. Brush On the Seasonings. ENJOY!

Recipe Variations

Here are some ideas of what to season grilled corn with:

• Mexican Grilled Corn. My fave! Chili, cumin, and lime juice, plus my secret ingredient: Parmesan cheese. Top with cilantro if desired.
• Cajun Grilled Corn. Mix melted butter with Cajun seasoning and brush it over the corn.
• Italian Grilled Corn. Use Italian seasoning, Parmesan, and garlic powder. Add a sprinkle of fresh herbs for a special touch.
• Sweet and Spicy Grilled Corn. Melt together butter, brown sugar, a pinch of chipotle chili powder, and a pinch of cayenne. Brush over the corn before serving. (For extra smoky flavor, add some paprika too.)

Storage Tips

• To Store. Refrigerate leftover grilled corn for up to 4 days.
• To Reheat. Arrange the corn on a parchment-lined baking sheet. Reheat in a 350 degree F oven for 4 minutes, flip the corn over, then continue cooking for a few minutes longer, until heated through. You also cut the corn away from the cob and reheat it in a skillet or the microwave.
• To Freeze. You can freeze grilled corn on the cob. Cut the corn away from the cob and transfer it to a freezer-safe ziptop bag. Freeze for up to 1 month.

What To Serve With Grilled Corn

• Chicken. Serve grilled corn with Chicken Kabobs, Grilled Chicken Fajitas, or Grilled Chicken Breast.
• Salmon. Grilled Salmon in Foil and Cedar Plank Salmon would be delicious with this corn.
• Salads & Sides. Pair grilled corn with a Taco Salad, Steak Salad, or Cobb Salad. Add grilled corn to your cookout favorites like Boston Baked Beans and Healthy Potato Salad.
• Burger. Nothing beats a meal of grilled corn and a burger! Try my Air Fryer Hamburgers, Turkey Burgers, or a Vegan Burger.

Recommended Tools to Make this Recipe

• Grill Tongs. Sturdy, stainless steel, and locks closed for easier storage. Perfect for this Southern grilled corn on the cob!
• Grill Brush. Also stainless steel for outdoor weather.
• Baking Sheets. Commercial grade aluminum and easy clean up help this quality baking sheet serve as a perfect tray for carrying the hot ears of corn from the grill and basting them with butter.

Recipe Tips and Tricks

• Grill the Corn in the Husk. While some methods call for grilling the corn in aluminum foil, I found it is better to grill corn in the husk. The husk protects the outsides of the corn from burning. It traps moisture and heat, which allows the kernels to steam, resulting in a perfectly juicy, lightly al dente texture.
• Soak the Corn. This is a VERY important step! You do soak the corn in the husk before grilling it. The point of soaking corn is preventing the husk from catching on fire and allowing the water to help it steam (the same reason why you boil corn before grilling in other recipes).
• Don’t Overcook It. Yes, you can overcook corn on the grill. You want the corn to be tender but not mushy (one of the reasons I personally think it is better to grill corn instead of boil corn). You do close the grill when cooking corn, so it’s important to take a peek every so often to make sure it’s not overcooking.

Print Add to Collection Go to Collections

Grilled Corn

You'll love this grilled corn on the cob recipe any summer day! Keep the husk on for juicer kernels, and rub with butter and Mexican spices.

Course Side Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 30 minutes minutes

Servings 4 ears

Calories 135kcal

Author Erin Clarke / Well Plated

Ingredients

• 4 ears fresh sweet corn husks on* (see notes)

For Mexican Grilled Corn on the Cob:

• 2 tablespoons unsalted butter
• 1 tablespoon finely grated Parmesan cheese or nutritional yeast
• 1/2 teaspoon chili powder
• 1/4 teaspoon chipotle chile powder
• ¼ teaspoon ground cumin
• ¼ teaspoon kosher salt plus additional to taste
• Zest and juice of 1 small lime divided

For Classic Grilled Corn on the Cob:

• 3 tablespoons unsalted butter
• Kosher salt
• Ground black pepper

Instructions

• Fill a large bowl or your largest pot with enough cold water to completely submerge the corn.
• Pull away the outermost layer of the husks. With scissors or kitchen shears, trim off the topmost part of the husks up to the cob, including the silk tassel. Place the ears in the water. Let sit for at least 10 minutes or up to 8 hours (this will keep the husks from burning).
  
• Heat a gas or charcoal grill to medium (about 350 to 400°F).
• Remove the corn from the water and shake off excess. Place the corn on the grill, cover, then grill for 15 to 20 minutes, turning it every 5 minutes or so to ensure the corn cooks evenly. When the corn is done, the kernels should be tender when pierced with a thin, sharp knife.
  
• Meanwhile if making the Mexican corn, in a small bowl, melt the butter. Stir in the Parmesan, chili powder, chipotle chile powder, cumin, and salt. Zest the lime directly into the bowl, then cut the lime into wedges. If making classic corn, skip this step and butter and season the corn directly.
  
• Let the corn cool for at least 5 minutes. When cool enough to handle, peel back the husks and remove any stuck-on bits of silk (any remaining silk should come away easily, but if it is stubborn, it can be rubbed away with a kitchen towel).
  
• Brush the grilled corn all over with the Mexican butter; serve hot with a wedge of lime to squeeze over the top. Or for classic corn, butter the corn and season with salt and pepper as desired.
  

Video

Notes

• *I prefer to grill corn with the husks on. The husks add flavor and help the corn steam, then char perfectly. That said, you can also make yummy grilled corn with the husks removed (the corn will be a little less tender and more charred). Remove the husks/silk from the outside of the corn and rub with olive oil. Grill on all sides over medium heat, turning every few minutes as the corn starts to char, until browned and tender, about 7 minutes. Season as desired.
• If you prefer to serve the corn cut away from the cob, cut away the kernels and place in a large bowl. Stir together with the butter and seasonings. Serve right from the bowl.
• TO STORE: Refrigerate leftover grilled corn for up to 4 days.
• TO REHEAT: Arrange the corn on a parchment-lined baking sheet. Reheat in a 350°F oven for 4 minutes, flip the corn over, then continue cooking for a few minutes longer, until heated through. You also cut the corn away from the cob and reheat it in a skillet or the microwave.
• TO FREEZE: Cut grilled corn away from the cob and transfer to a freezer safe ziptop bag. Freeze for up to 1 month.

Nutrition

Serving: 1(of 4) | Calories: 135kcal | Carbohydrates: 17g | Protein: 4g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 1g | Cholesterol: 16mg | Potassium: 256mg | Fiber: 2g | Sugar: 6g | Vitamin A: 467IU | Vitamin C: 6mg | Calcium: 20mg | Iron: 1mg

Related Recipes

Corn is a wonderful ingredient in so many seasonal side dishes! Don’t miss some of my favorites!

Appetizers

Mexican Corn Dip

Save Recipe Saved

Main Dishes

Burrito Bowl

Save Recipe Saved

Salads

BBQ Chicken Salad

Save Recipe Saved