These Zhoug Chicken Tacos feature fully cooked chicken, fire-roasted vegetables, and spicy cilantro sauce. They take 15 minutes to make using Trader Joe’s shortcuts.

I keep this recipe on repeat for times when I want something fresh, filling, and fast without sacrificing flavor. My Trader Joe’s hack of using their Zhoug sauce adds a bright, herby kick that makes this recipe so easy to prepare. I love how it comes together in one skillet in 15 minutes, making it perfect for busy nights when I still want to put something wholesome on the table without spending a ton of time in the kitchen.

Ingredients and Estimated Cost:

Recipe Cost: $10.41

Cost Per Serving: $2.60

• Fully cooked chicken keeps this recipe quick and simple. Rotisserie chicken works especially well since it stays juicy and shreds easily. Leftover grilled chicken or baked chicken breasts work too.
• Trader Joe’s frozen fire-roasted peppers and onions add smoky flavor without any chopping. Cooking them in a hot skillet helps develop extra char and brings out their natural sweetness.
• Trader Joe’s Zhoug sauce ties everything together. It is spicy, herby, garlicky, and bright with cilantro and jalapeño flavor. If your store is out of Zhoug, chimichurri with a pinch of crushed red pepper makes a decent substitute.
• Organic mini tortillas create the perfect taco size for piling on filling. Flour tortillas stay soft and flexible, though corn tortillas work nicely if you prefer more texture.
• Shredded Mexican-style cheese melts right into the warm filling and balances the heat from the zhoug. Monterey Jack or mozzarella are good swaps if needed.
• Fresh cilantro adds freshness and color right before serving. Diced avocado, sour cream, or pickled onions are excellent additions, too.

Recipe FAQs

Pin this recipe to your favorite Pinterest board, so you have it ready for your next dinner. Sign up for the Posh Plate email newsletter to receive new Trader Joe’s hacks directly in your inbox. 

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Zhoug Chicken Taco Skillet (15-Minute Trader Joe’s Hack)

This Zhoug Chicken Taco Skillet uses Trader Joe’s green sauce and frozen peppers for a fast, flavor-packed taco night in just 15 minutes.

Course Main Dish

Cuisine Mexican-American

Keyword tacos, Trader Joes

Prep Time 5 minutes minutes

Cook Time 10 minutes minutes

Total Time 15 minutes minutes

Servings 4 people

Calories 239kcal

Author Jillian

Cost $10.41

Equipment

• large skillet
• Spatula or wooden spoon
• measuring cups
• Knife
• Cutting board

Ingredients

• 2 cups fully cooked chicken
• 1½ cups Trader Joe's frozen fire-roasted peppers & onions
• ⅓ cup Trader Joe's Zhoug sauce
• 8 Trader Joe's organic mini tortillas heated
• ¾ cup shredded Mexican-style cheese
• Cilantro for garnish
• sour cream optional

US Customary – Metric

Instructions

Sauté Veggies

• Cook peppers and onions in a skillet over medium-high heat until charred, 4–5 minutes.
  1½ cups Trader Joe's frozen fire-roasted peppers & onions

Add Chicken

• Stir in chicken and heat through.
  2 cups fully cooked chicken

Sauce It

• Fold in zhoug until glossy and coated.
  ⅓ cup Trader Joe's Zhoug sauce

Serve

• Spoon into warm tortillas and top with cheese and cilantro.
  8 Trader Joe's organic mini tortillas, Cilantro
• Serve with sour cream (optional).
  sour cream

Notes

Storage & Reheating

• Store the filling in the refrigerator for 3 days.
• Reheat in a skillet; assemble tacos fresh.

Nutrition

Serving: 2tacos | Calories: 239kcal | Carbohydrates: 14g | Protein: 26g | Fat: 9g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 66mg | Sodium: 270mg | Potassium: 368mg | Fiber: 4g | Sugar: 0.1g | Vitamin A: 4657IU | Vitamin C: 9mg | Calcium: 275mg | Iron: 2mg

Posh Plate - Healthy Feel-Good Recipes

These Blueberry Cottage Cheese Muffins are sweetened with maple syrup and coconut sugar. Blended cottage cheese makes them extra soft and fluffy. 

Cottage Cheese Blueberry Muffins bring a lighter twist to a classic bakery favorite. Blended cottage cheese melts smoothly into the batter, adding richness and moisture without distracting from the blueberry flavor. Maple syrup and coconut sugar create a warm, balanced sweetness in the muffins.

A short batter rest and a high starting oven temperature help create rounded muffin tops and a soft interior. The result is a muffin that feels special enough for a weekend bake yet simple enough for everyday.

Ingredients & Estimated Cost

Recipe Cost:$8.18

Per Serving Cost: $0.45

• Unbleached organic all-purpose flour forms the structure of the muffins and keeps the crumb sturdy yet soft. A one-to-one gluten-free baking flour can be used if needed, though the texture may be slightly more delicate.
• Baking soda provides lift and works with the natural acidity in the maple syrup and cottage cheese. Baking powder is not recommended here, since it will change the rise and spread.
• Salt brings out the overall flavor and keeps the sweetness from feeling flat. Fine sea salt works well.
• Cinnamon adds warmth to the muffins. Nutmeg or cardamom can be swapped in small amounts for a different spice note.
• Fresh blueberries give bursts of juiciness throughout the muffins. Frozen blueberries work too, though they should be folded in straight from the freezer to prevent bleeding.
• Cottage cheese, blended until smooth, blending removes the curds, creating a creamy base. You can also use ricotta, just make sure you blend it until it’s smooth. 
• Pure maple syrup brings a rounded sweetness and moisture. Honey can be used, though it will create a slightly deeper flavor.
• Coconut sugar adds gentle caramel notes and helps with browning. Light brown sugar can be used as a substitute if needed.
• Eggs, at room temperature, bind the batter and help create a smooth texture. Cold eggs can cause the batter to thicken unevenly.
• Vanilla rounds everything out. Vanilla bean paste can be used for a more intense vanilla presence.

Top Recipe Tips 

• Blend the cottage cheese thoroughly so the batter stays smooth and evenly mixed.
• Resting the batter is key to a better rise and more defined muffin tops.
• Spacing the muffins across two pans allows hot air to circulate, helping them bake evenly.

High Altitude Baking Adjustments

At elevations above 5,000 feet, reduce the baking soda to ¾ teaspoon, add 1 to 2 tablespoons of additional maple syrup or milk, and check the muffins a few minutes early during the second baking stage.

Did you try this lower-calorie swap? I want to know what you thought of the texture! Leave a star rating and comment below, or tag me on Instagram.

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Cottage Cheese Blueberry Muffins

Cottage Cheese Blueberry Muffins made with maple syrup and coconut sugar. With the cottage cheese, you get a better-for-you twist on a classic bakery favorite.

Course bread, Breakfast

Cuisine American

Keyword cottage cheese, muffins

Prep Time 20 minutes minutes

Cook Time 20 minutes minutes

Cooling Time 20 minutes minutes

Total Time 1 hour hour

Servings 18 muffins

Calories 114kcal

Author Jillian

Cost $8.18

Equipment

• mixing bowls
• Whisk
• rubber spatula
• Measuring cups & spoons
• blender or food processor
• muffin tin
• Cooling rack

Ingredients

• 2 cups unbleached organic all-purpose flour
• 1 teaspoon baking soda
• ½ teaspoon salt
• ½ teaspoon cinnamon
• 1 cup fresh blueberries
• ½ cup cottage cheese blended until smooth
• ½ cup pure maple syrup
• ¾ cup coconut sugar
• 2 large eggs at room temperature
• 2 teaspoons vanilla

US Customary – Metric

Instructions

• Preheat the oven to 425°F.
• Line two muffin tins with six paper liners each, spacing them out between the pans. Lightly grease the liners.
• In a medium bowl, whisk together the flour, baking soda, salt, cinnamon, and blueberries.
  2 cups unbleached organic all-purpose flour, 1 teaspoon baking soda, ½ teaspoon salt, ½ teaspoon cinnamon, 1 cup fresh blueberries
• In the bowl of an electric mixer, combine the blended cottage cheese, maple syrup, coconut sugar, eggs, and vanilla. Mix until fully blended.
  ½ cup cottage cheese, ½ cup pure maple syrup, ¾ cup coconut sugar, 2 large eggs, 2 teaspoons vanilla
• Add the dry ingredients to the wet ingredients and fold just until combined. Do not overmix. Let the batter rest for 10 minutes.
• Divide the batter evenly between the prepared muffin cups, filling nearly to the top for domed muffins. To make these truly bakery-style, sprinkle a little extra coconut sugar on top before baking (optional).
• Bake at 425℉ for 10 minutes. Reduce the oven temperature to 350°F and continue baking for 10 more minutes, or until a toothpick inserted into the center comes out clean.
• Transfer the muffins to a cooling rack and let cool for 15 to 20 minutes before serving.

Notes

Storage & Freezing

• Counter: Store completely cooled muffins in an airtight container at room temperature for up to 2 days.
• Refrigerator: These last up to 5 days in the fridge.
• Freezer: Wrap each muffin individually in plastic wrap and place them in a freezer bag. They will keep for 3 months. Thaw at room temperature or warm in the microwave.

Nutrition

Serving: 1muffin | Calories: 114kcal | Carbohydrates: 24g | Protein: 3g | Fat: 1g | Saturated Fat: 0.2g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 0.2g | Trans Fat: 0.002g | Cholesterol: 18mg | Sodium: 172mg | Potassium: 54mg | Fiber: 1g | Sugar: 11g | Vitamin A: 34IU | Vitamin C: 1mg | Calcium: 20mg | Iron: 1mg

Recipe FAQs

More Protein Recipes

• High-Protein Cottage Cheese Scrambled Eggs
• Cottage Cheese Chocolate Mousse
• Creamy Cottage Cheese Pasta Sauce

Posh Plate - Healthy Feel-Good Recipes

Get that rich, creamy tomato sauce texture without the heavy cream! This creamy Cottage Cheese Tomato Sauce is a lighter, higher-protein, and delicious twist on pasta night. Ready in under 30 minutes.

Creamy Cottage Cheese Tomato Sauce

If you have been seeing the viral cottage cheese trends taking over social media and wondering if they are actually good, this recipe is your answer. This Creamy Cottage Cheese Tomato Sauce is the ultimate hack for a rich, velvety pasta sauce that is secretly packed with protein and completely guilt-free.

At Posh Plate, we love recipes that work harder for you. By swapping heavy cream or béchamel for blended cottage cheese, you create a luxurious texture that clings to every noodle while keeping the meal light and nutritious.

The best part? It comes together in a blender in minutes. Even if you think you don’t like cottage cheese, trust us on this one. Once blended with San Marzano tomatoes and garlic, the “curd” texture disappears, leaving a smooth, savory sauce the whole family will love. To keep things light, I love serving this pasta alongside our simple Arugula Salad.

Ingredients & Estimated Cost

Recipe Cost: $9.00

Per Serving Cost: $2.25

• Small curd low-fat cottage cheese, 16 ounces: This gives the sauce its creaminess and gentle tang. Blending it removes the curds completely and creates a smooth, velvety base. Full-fat cottage cheese offers a richer sauce, while lactose-free options also work well.
  • Leftover Tip: Have extra cottage cheese? Use it to make my fluffy Cottage Cheese Scrambled Eggs for breakfast tomorrow!
• Garlic, 2 cloves: Fresh garlic adds brightness that balances the creaminess. For a milder flavor, roasted garlic is a great choice. Garlic powder can be substituted when needed.
• Pasta water, ½ cup reserved: Starchy pasta water helps emulsify the sauce and creates a glossy finish. Add it gradually until the sauce reaches your preferred consistency.
• Salt and pepper: Simple seasoning that allows the tomatoes and cottage cheese to shine.
• San Marzano peeled tomatoes, 28 ounces: These tomatoes blend smoothly and contribute sweetness and depth. Fire-roasted tomatoes add smoky complexity. Crushed or diced tomatoes can be used if blended thoroughly.
• Red pepper flakes, a pinch: A small amount brings gentle heat. Increase for more spice or omit for a family-friendly version.
• Fresh basil for garnish: Adds freshness and complements the creamy tomato flavors.

Equipment Needed

You need just a few tools to get this sauce perfectly smooth.

• High-Powered Blender: Essential for breaking down the cottage cheese curds and garlic into a silky liquid.
• Large Skillet or Sauté Pan: You need a wide surface area to simmer the sauce and toss the pasta.
• Large Pot: For boiling your pasta of choice.
• Liquid Measuring Cup: To safely scoop out that hot, starchy pasta water.

Recipe Variations

• Gluten-Free: Since the sauce is naturally gluten-free, serve it over your favorite brown rice or chickpea pasta to keep the meal entirely GF.
• Roasted Red Pepper Twist: Add ½ cup of drained jarred roasted red peppers to the blender with the tomatoes. This adds a sweet and smoky depth that pairs perfectly with the garlic and creamy texture.
• Add Green: Toss in a handful of fresh spinach during the final minute of tossing the pasta for extra greens.

If you make this cottage cheese pasta sauce, share your experience in the comments. Your feedback helps others discover nourishing meals they will enjoy. Save this recipe for an easy, high-protein pasta night anytime.

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Cottage Cheese Pasta Sauce

This creamy Cottage Cheese Pasta Sauce blends tomatoes, garlic, and basil for a protein-packed, gourmet dinner that’s quick enough for busy weeknights.

Course Main Dish

Cuisine American

Keyword cottage cheese

Prep Time 10 minutes minutes

Cook Time 18 minutes minutes

Total Time 28 minutes minutes

Servings 4 people

Calories 568kcal

Author Jillian

Cost $9.00

Equipment

• Blender
• Medium saucepan
• Wooden spoon
• large pot
• Colander
• Measuring cups & spoons

Ingredients

• 1 pound pasta of your choice
• 16 oz small curd low-fat cottage cheese
• 2 cloves of garlic
• ½ cup of pasta water
• Salt and pepper to taste
• 28 oz canned San Marzano peeled tomatoes
• Pinch red pepper flakes

GARNISHES:

• Fresh basil

US Customary – Metric

Instructions

Boil the Pasta:

• Bring a large pot of salted water to a boil. Cook your pasta according to the package directions. Important: Just before draining the pasta, scoop out ½ cup of the starchy cooking water and set it aside.
  1 pound pasta of your choice

Blend the Base:

• While the pasta cooks, combine the cottage cheese, garlic cloves, undrained canned tomatoes, red pepper flakes, salt, and pepper in a blender. Blend on high speed until the mixture is completely smooth and creamy.
  16 oz small curd low-fat cottage cheese, 2 cloves of garlic, 28 oz canned San Marzano peeled tomatoes, Pinch red pepper flakes, Salt and pepper to taste

Simmer the Sauce:

• Pour the blended pink sauce into a large skillet or pan over medium heat. Stir in about half of the reserved pasta water. Let the sauce simmer gently for 10 minutes to marry the flavors and thicken slightly.

Check Consistency:

• If the sauce appears too thick, stir in the pasta water a little at a time. If the consistency is perfect, you can discard the extra water.
  ½ cup of pasta water

Combine & Serve:

• Add your cooked, drained pasta directly into the skillet with the sauce. Toss well to coat every noodle evenly. Top with fresh basil and serve immediately.
  Fresh basil

Notes

Storage and Reheating:

• Fridge: Store leftovers in an airtight container for up to 3 days.
• Reheating: This sauce can thicken up in the fridge as the cottage cheese cools. To reheat, place it in a pan over low heat and add a splash of water or milk to loosen it back up to a creamy consistency.

Nutrition

Serving: 2cups | Calories: 568kcal | Carbohydrates: 103g | Protein: 32g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Cholesterol: 5mg | Sodium: 731mg | Potassium: 938mg | Fiber: 7g | Sugar: 15g | Vitamin A: 473IU | Vitamin C: 19mg | Calcium: 164mg | Iron: 4mg

Recipe FAQs

Posh Plate - Healthy Feel-Good Recipes

Fluffy, buttery, and perfectly creamy, these Cottage Cheese Mashed Potatoes are a lighter twist on the classic side dish. Made with Yukon gold potatoes, blended cottage cheese, and milk, they’re rich and satisfying without feeling heavy. This is the perfect addition to any holiday table or weeknight dinner.

Creamy Mashed Potatoes with Cottage Cheese

If you love classic mashed potatoes but wish they felt a bit lighter, these Cottage Cheese Mashed Potatoes are about to be your new go-to side dish. They’re rich, fluffy, and satisfyingly creamy, but the secret ingredient (blended cottage cheese) adds protein and a silky texture without extra fat. It’s comfort food that tastes indulgent but fits right into your everyday dinner rotation.

This recipe preserves the essence of traditional mashed potatoes—Yukon golds, butter, milk, and a hint of salt and pepper—but with an easy twist that makes them feel extra special. Whether you serve them next to roast chicken, holiday turkey, or a cozy meatloaf, they’ll disappear fast.

Ingredients & Estimated Cost:

Recipe Cost: $7.69

Per Serving Cost: $0.96

You only need six ingredients to make these potatoes. 

Ingredients	Why & Tips	Substitutions & Tweaks

5 lb Yukon gold potatoes

Yukon golds are naturally creamy and buttery—perfect for mash.

Russet potatoes also work; just add a touch more milk for creaminess.

1 cup low-fat cottage cheese, blended

The key to light, creamy texture and extra protein without heaviness. Blend first for a smooth consistency.

Use full-fat cottage cheese for richer flavor, or swap Greek yogurt for a tangier finish.

½ cup salted butter

Adds classic buttery flavor and smooth mouthfeel.

Use unsalted butter and adjust salt to taste. For lighter mash, reduce to ¼ cup.

½ cup low-fat milk

Helps loosen the potatoes and balance the richness. Warm it before mixing for best texture.

Use whole milk, cream, or unsweetened almond milk as needed.

1 teaspoon salt

Essential for seasoning the potatoes evenly.

Taste before serving—some cottage cheeses add saltiness.

1 teaspoon black pepper

Balances the richness and adds gentle spice.

Try white pepper for a more traditional mashed potato look.

Chopped parsley (for garnish)

Adds color and freshness.

Chives or green onions work well, too.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

Recipe Variations

• Garlic mashed potatoes: Add 3–4 cloves of roasted or sautéed garlic.
• Extra rich: Stir in a bit more butter or a splash of heavy cream.
• Herb twist: Mix in fresh chives, thyme, or rosemary for added flavor.

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Cottage Cheese Mashed Potatoes

Fluffy, buttery, and perfectly creamy, these Cottage Cheese Mashed Potatoes use Yukon golds and milk for a lighter take on a classic side dish.

Course Side Dish

Cuisine American

Keyword cottage cheese, potatoes

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 8 people

Calories 347kcal

Author Jillian

Cost $7.69

Equipment

• large pot
• Strainer
• Measuring cups & spoons
• potato masher
• mixing spoon

Ingredients

• 5 lb bag Yukon gold potatoes peeled and cut into 1-inch pieces
• 1 cup low-fat cottage cheese blended
• ½ cup salted butter
• ½ cup low-fat milk
• 1 teaspoon salt
• 1 teaspoon pepper
• For Garnish:
• Chopped parsley

US Customary – Metric

Instructions

Boil the potatoes

• Place the peeled and chopped potatoes into a large pot and cover with cold water. Bring to a boil over medium-high heat and cook for about 10 minutes, or until the potatoes are fork-tender.

Drain the potatoes

• Drain the cooked potatoes well and return them to the pot.

Mash and mix

• Add the blended cottage cheese, butter, milk, salt, and pepper to the potatoes. Mash until smooth and creamy with no lumps remaining. For extra-smooth potatoes, use a hand mixer.

Garnish and serve

• Transfer the mashed potatoes to a serving bowl. Sprinkle with chopped parsley for a fresh finish. Serve warm and enjoy!

Notes

• Refrigerate: Store leftovers in an airtight container for up to 4 days.
• Reheat: Warm gently on the stovetop or in the microwave, adding a splash of milk to bring back creaminess.
• Freeze: Transfer to a freezer-safe container and freeze for up to 1 month. Thaw overnight and reheat before serving.

Nutrition

Serving: 1cup | Calories: 347kcal | Carbohydrates: 51g | Protein: 10g | Fat: 12g | Saturated Fat: 8g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Trans Fat: 0.5g | Cholesterol: 32mg | Sodium: 810mg | Potassium: 1245mg | Fiber: 6g | Sugar: 4g | Vitamin A: 401IU | Vitamin C: 56mg | Calcium: 74mg | Iron: 2mg

Cottage Cheese Mashed Potatoes Recipe FAQs

 More Cottage Cheese Recipes

• Fluffy Pumpkin Cottage Cheese Pancakes
• Ranch Dip with Cottage Cheese
• Cottage Cheese Banana Muffins

Posh Plate - Healthy Feel-Good Recipes

This Vegan Cheese Ball with herbs, cranberries, and toasted nuts is creamy, tangy, and festive. A dairy-free appetizer that’s perfect for parties, holidays, or anytime entertaining.

The Best Vegan Holiday Cheese Ball Recipe

If there were ever an appetizer that makes people stop mid-conversation and say, “Wait, what is this?!” it’s this Vegan Cheese Ball. Creamy, tangy, and packed with flavor, this dairy-free cheese ball gets rolled in a festive coating of fresh herbs, cranberries, and toasted nuts. The result is an appetizer that’s as beautiful as it is delicious.

Perfect for holidays, parties, or a cozy Friday night at home, this plant-based twist on the classic cheese ball is proof that vegan entertaining can be just as indulgent and fun. Serve it with crackers, veggies, or toasted baguette slices, and watch it disappear.

Ingredients & Estimated Cost:

Recipe Cost: $6.10

Per Serving Cost: $0.76

Here is everything you need to make this cheese ball, along with a few suggested substitutions. 

Cheese Base:

• 1 ½ cups raw cashews: Makes the creamy base. You can substitute macadamia nuts if needed. 
• 3 Tablespoons nutritional yeast: Gives the cheesy, savory flavor. 
• 2 Tablespoons refined coconut oil: Helps give a firm texture to the cheese ball.
• 2 Tablespoons lemon juice: Adds a nice tangy flavor that can also be achieved with lime juice. 
• 1 Tablespoon apple cider vinegar: Adds more tanginess. 
• 2 Tablespoons unsweetened yogurt: Almond or coconut yogurt will work.  
• 1 clove garlic: Fresh garlic gives a nice savory depth. 
• 1 teaspoon onion powder: Adds a mild onion flavor. 
• ¾ teaspoon smoked paprika: Adds a smoky flavor. 
• 1 teaspoon sea salt: Enhances the overall flavor.
• 2–3 Tablespoons water: Helps blend the ingredients.

Herb and Cranberry Coating:

• ¼ cup finely chopped fresh parsley: Use 1 Tablespoon dried parsley as an alternative.
• 2 Tablespoons chopped fresh chives: You can also use green onions. 
• 2 Tablespoons chopped fresh dill: This is optional, but I highly recommend it. 
• ¼ cup finely chopped dried cranberries: A delicious sweet addition to the savory flavors. 
• ½ cup finely chopped and toasted nuts: I recommend using pecans or walnuts. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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Vegan Cheese Ball

A Vegan Cheese Ball coated in herbs, cranberries, and toasted nuts that is both festive and delicious. This creamy, flavorful cheese ball is an easy plant-based appetizer everyone will love.

Course Appetizer

Cuisine American

Keyword cheese ball, holiday appetizer

Prep Time 20 minutes minutes

Chill Time 4 hours hours

Total Time 4 hours hours 20 minutes minutes

Servings 8 people

Calories 237kcal

Author Jillian

Cost $6.10

Equipment

• Measuring cups & spoons
• blender or food processor
• Mixing bowl
• Plate

Ingredients

Cheese Base

• 1 ½ cups raw cashews soaked 4–6 hours or quick-soaked in hot water for 30 minutes, then drained
• 3 Tablespoons nutritional yeast
• 2 Tablespoons refined coconut oil solid at room temp, melts when blended
• 2 Tablespoons lemon juice
• 1 Tablespoon apple cider vinegar
• 2 Tablespoons unsweetened almond or coconut yogurt
• 1 clove garlic
• 1 teaspoon onion powder
• ¾ teaspoon smoked paprika
• 1 teaspoon sea salt
• 2-3 Tablespoons water as needed for blending

Herb Mix Coating

• ¼ cup finely chopped fresh parsley
• 2 Tablespoons chopped fresh chives or green onions
• 2 Tablespoons chopped fresh dill optional but amazing
• ¼ cup finely chopped dried cranberries
• ½ cup finely chopped pecans or walnuts lightly toasted

Instructions

Blend the Cheese Base

• Add the soaked cashews, nutritional yeast, coconut oil, lemon juice, apple cider vinegar, almond yogurt, garlic, onion powder, paprika, salt, and two tablespoons of water to a high-speed blender or food processor.
• Blend until completely smooth, stopping to scrape down sides as needed. Add a touch more water only if necessary—keep it thick.

Chill & Set

• Transfer the mixture to a bowl, cover it, and refrigerate for 2–3 hours (or overnight). The coconut oil and yogurt help firm it up.

Shape the Ball

• Once the mixture is firm enough to handle, use clean, damp hands to form it into a ball.

Prepare the Coating

• On a plate, mix parsley, chives, dill, cranberries, and toasted pecans.

Roll & Coat

• Roll the cheese ball in the coating mixture, pressing gently so it sticks all over.

Final Chill (Optional)

• Chill for another 30–60 minutes to allow the coating to set and the flavors to meld.

Notes

Storage Tips

Storage: Keep covered in the refrigerator for up to 5 days.

Freezing: You can freeze the uncoated cheese ball for up to 2 months. Thaw overnight in the fridge, then roll in the coating before serving.

Make-Ahead: Best made at least a day in advance so the flavors can deepen. Roll in the coating on the day of serving for the freshest look.

Nutrition

Serving: 3Tablespoons | Calories: 237kcal | Carbohydrates: 13g | Protein: 7g | Fat: 19g | Saturated Fat: 5g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Sodium: 296mg | Potassium: 277mg | Fiber: 2g | Sugar: 5g | Vitamin A: 292IU | Vitamin C: 5mg | Calcium: 23mg | Iron: 2mg

Vegan Cheese Ball Recipe FAQs

More Vegan Recipes

• Roasted Cherry Tomato Soup
• Gluten-Free Cranberry Sauce
• Vegan Sweet Potato Casserole

Posh Plate - Healthy Feel-Good Recipes

This fall sheet pan dinner combines smoked sausage, roasted vegetables, and a maple mustard glaze for a cozy, one-pan meal. Easy, hearty, and full of flavor!

Easy One-Pan Sausage and Veggies (Fall Edition)

I love this recipe because I get comfort and nutrition in one dish. The smoky sausage pairs well with the caramelized Brussels sprouts, tender potatoes, and roasted broccoli. It’s a filling and wholesome meal the entire family can enjoy. 

Make it, and you will discover a new recipe to enjoy time and again. You will love the tangy-sweet maple mustard glaze. It really sets this recipe apart from other sheet pan dinners! 

Ingredients & Estimated Cost

Recipe Cost: $10.67

Per Serving Cost: $1.33

Below is a list of everything you need for this recipe, as well as a few substitution recommendations.

• 14 oz smoked sausage – The protein star of the recipe. Chicken sausage or turkey sausage would also be tasty. 
• 2 cups broccoli florets – Adds a fresh crunch that balances the sweet glaze. Cauliflower is a good alternative if needed. 
•  2 cups Brussels sprouts – Soaks up the delicious glaze. 
• 2 cups sweet potatoes – Adds a natural sweetness to the dish. Butternut squash will provide a similar effect. 
• 1 cup red onion – Gives a mild sweetness to the dish. Use a yellow onion as a substitute. 
• 2 Tablespoons olive oil – Helps crisp everything up while baking. Avocado oil will also work in this recipe. 
• 2 Tablespoons Dijon mustard – Adds a tangy sharpness to the glaze. 
• 3 Tablespoons maple syrup – Adds warmth and caramelized sweetness that makes this dish taste like fall.
• 1 teaspoon dried mustard – Adds depth to the glaze. You can leave it out, without affecting the overall taste too much. 
• 2 cloves of garlic – Substitute ½ teaspoon of garlic powder if needed. 
• 1 teaspoon fresh thyme leaves – Adds fresh flavor to the dish. Use ½ teaspoon of dried thyme if necessary, although the flavor will not be as intense as fresh.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

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Fall Sheet Pan Dinner

Smoky sausage, caramelized veggies, and a maple mustard glaze on one sheet pan make this an easy and favorite weeknight meal.

Course Main Dish

Cuisine American

Keyword sausage, sheet pan dinner

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 259kcal

Author Jillian

Cost $10.67

Equipment

• Baking sheet
• mixing bowls
• Whisk
• Knife
• Cutting board
• Measuring spoons & spoons

Ingredients

SHEET PAN

• 14 oz smoked sausage sliced 1 inch
• 2 cups broccoli florets
• 2 cups Brussels sprouts sliced in half
• 2 cups sweet potatoes sliced 1 inch
• 1 cup red onion sliced

MAPLE MUSTARD GLAZE

• 2 Tablespoons olive oil
• 2 Tablespoons Dijon mustard
• 3 Tablespoons pure maple syrup
• 1 teaspoon dried mustard
• 2 cloves garlic minced
• 1 teaspoon fresh thyme leaves

US Customary – Metric

Instructions

• Preheat the oven to 425°F. Lightly grease a large baking sheet and set it aside.
• In a medium bowl, whisk together the olive oil, Dijon mustard, maple syrup, dried mustard, garlic, and thyme.
• In a large bowl, combine the sausage, broccoli, Brussels sprouts, sweet potatoes, and red onion. Pour the glaze over the mixture and toss until evenly coated.
• Spread everything evenly on the prepared baking sheet.
• Roast for 25–30 minutes, stirring halfway through, until the potatoes are fork-tender and the vegetables caramelize.
• Serve warm and enjoy!

Notes

• Store: Refrigerate leftovers in an airtight container for up to 4 days.
• Reheat: Warm in a 350°F oven for 10–15 minutes or reheat in a skillet on the stovetop until hot.
• Freeze: Spread cooled leftovers on a baking sheet to flash-freeze, then store in freezer bags for up to 2 months. Reheat directly from frozen.
• Make ahead: Chop veggies and sausage up to 24 hours in advance, then toss with glaze and roast when ready.

Nutrition

Serving: 1cup | Calories: 259kcal | Carbohydrates: 19g | Protein: 8g | Fat: 17g | Saturated Fat: 5g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Cholesterol: 35mg | Sodium: 495mg | Potassium: 421mg | Fiber: 3g | Sugar: 8g | Vitamin A: 5040IU | Vitamin C: 42mg | Calcium: 52mg | Iron: 1mg

Fall Sheet Pan Dinner Recipe FAQs

More Sheet Pan Dinners

• Hawaiian Chicken Sheet Pan Meal
• Easy Sheet Pan Pork Tenderloin with Vegetables
• Sheet Pan Bruschetta Chicken

Posh Plate - Healthy Feel-Good Recipes

These cottage cheese banana muffins are moist, naturally sweetened, and packed with protein. They’re a wholesome twist on a classic banana muffin that’s perfect for breakfast or snacking.

Quick and Easy Cottage Cheese Banana Muffins

Whenever I have some ripe bananas sitting on the counter, these muffins are the best way to use them up. This recipe is super quick to make and so delicious. They have just the right amount of sweetness without being too heavy. I love having them for a quick breakfast, mid-day snack, or even packing them in school lunches. 

Banana muffins are one of those comforting bakes that never go out of style, but this version has a little twist. Instead of just relying on bananas and sugar, we’re adding a scoop of blended cottage cheese. It makes the muffins incredibly tender, gives them a protein boost, and pairs beautifully with the natural sweetness of bananas, maple syrup, and coconut sugar.

Ingredients and Estimated Cost

Recipe Cost: $6.86

Per Serving Cost: $0.38

Here is everything you need to make these muffins, along with some substitution recommendations.

• Unbleached organic flour (2 cups) – Provides structure for the muffins. Unbleached keeps the flavor light and clean. You can substitute half of the all-purpose flour with whole wheat flour for a heartier texture.
• Baking soda (1 tsp) – The leavening agent that helps the muffins rise. Make sure it’s fresh for the best lift.
• Kosher salt (½ tsp) – Enhances all the flavors and balances the sweetness. Skip iodized salt here to avoid any metallic aftertaste.
• Ground cinnamon (½ tsp) – Adds a warm, cozy spice note. Cardamom can be used as a substitute.
• Walnuts (½ cup, optional) – Add crunch and nutty flavor. Pecans or pumpkin seeds also work, or leave them out for a nut-free version.
• Eggs (3, room temperature) – Bind the batter and add richness. Room temperature eggs mix in more smoothly.
• Bananas (3 speckled, very ripe) – The sweeter and riper the bananas, the more flavor your muffins will have. They also provide natural moisture.
• Coconut sugar (¾ cup) – A less refined sugar with caramel-like depth. Brown sugar is an acceptable substitute if that’s what you have.
• Pure maple syrup (½ cup) – Adds sweetness and a touch of moisture with its distinct maple flavor. Honey can work as an alternative.
• Cottage cheese (3 Tbsp, blended until smooth) – The secret ingredient for protein and tenderness. Greek yogurt can be used as a substitute if needed.
• Vanilla extract (2 tsp) – Enhances sweetness and ties the flavors together.

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have. 

I’d love to know if you try these! Do you like your muffins plain and tender, or with the crunch of walnuts on top? Leave a comment, share your batch, or save this recipe for your next baking day. 

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Banana Cottage Cheese Muffins

Packed with protein, these banana muffins are made with walnuts and cottage cheese. They are a wholesome boost perfect anytime of the day.

Course bread, Breakfast

Cuisine American

Keyword cottage cheese, muffins

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 18 people

Calories 152kcal

Author Jillian

Cost $6.86

Equipment

• Mixing cups and spoons
• mixing bowls
• Whisk
• mixing spoon
• muffin tin
• cookie scoop

Ingredients

Dry Ingredients

• 2 cups unbleached organic flour plus more for dusting the pan
• 1 tsp baking soda
• ½ tsp kosher salt do not use iodized
• ½ tsp ground cinnamon
• ½ cup chopped walnuts optional

Wet Ingredients

• 3 eggs at room temperature
• 3 speckled bananas very ripe
• ¾ cup coconut sugar
• ½ cup pure maple syrup
• 3 Tbsp cottage cheese blended until smooth
• 2 tsp vanilla extract

US Customary – Metric

Instructions

• Preheat the oven to 325°F. Line two muffin tins with 18 paper liners or lightly grease with oil and dust with flour.
• In a large bowl, mash the bananas until smooth. Whisk in the eggs.
• Add the coconut sugar, maple syrup, blended cottage cheese, and vanilla. Mix until well combined.
• In a separate bowl, whisk together the flour, baking soda, salt, and cinnamon. Stir in the walnuts if using.
• Gently fold the dry mixture into the wet mixture until just combined. Do not overmix. Let the batter rest for 10 minutes.
• Scoop the batter into the prepared muffin tin, filling each cup about ¾ full. Sprinkle extra walnuts on top if desired.
• Bake for 30 minutes, or until lightly browned and a toothpick inserted in the center comes out clean, rotating tins halfway through baking.
• Transfer to a wire rack to cool slightly, about 15-20 minutes, before serving.

Notes

Here are simple storage, freezing, thawing, and make-ahead tips. 

Room temperature: Store in an airtight container for up to 2 days.

Refrigerate: Keep for up to 5 days. Warm gently before serving.

Freeze: Wrap individually and store for up to 2 months. Thaw at room temperature or microwave for 30 seconds.

Thaw: Thaw muffins at room temperature for about an hour before serving.

Make ahead: Prepare the batter, cover, and refrigerate overnight. Stir gently before baking the next morning.

Nutrition

Serving: 1muffin | Calories: 152kcal | Carbohydrates: 26g | Protein: 4g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 1g | Trans Fat: 0.003g | Cholesterol: 27mg | Sodium: 163mg | Potassium: 168mg | Fiber: 2g | Sugar: 12g | Vitamin A: 54IU | Vitamin C: 2mg | Calcium: 28mg | Iron: 1mg

Banana Cottage Cheese Muffins Recipe FAQs

More Breakfast Recipes

• Mochi Pancakes
• Chewy Granola Bars
• Coconut Milk Chia Pudding

Posh Plate - Healthy Feel-Good Recipes

Make dinnertime a little easier with this Hawaiian Chicken Sheet Pan recipe. It’s full of juicy pineapple, tender chicken, and crisp veggies smothered in a sweet and savory glaze.

Sweet and Savory Sheet Pan Hawaiian Sheet Pan Chicken for Busy Nights

If you’ve been craving a dinner that’s quick, colorful, and loaded with flavor, this Hawaiian Chicken Sheet Pan Meal is just the thing. It brings the tropical vibes right to your dinner table with sweet pineapple, tender chicken, and crisp peppers, all roasted together in a sticky, savory glaze that’s as easy as it is irresistible.

This recipe is a weeknight hero—everything cooks together on one pan, cleanup is minimal, and you get that delicious caramelization from roasting that takes the flavor over the top. Plus, it’s totally customizable and kid-friendly! 

Ingredients and Estimated Cost

Recipe Cost: $10.63

Per Serving Cost: $1.32

Here is everything you need to make this meal, as well as some simple substitutions.

• 3 large chicken breasts – The protein base of the recipe. You can use chicken thighs instead of breasts. 
• 1 large red & green pepper – Adds a sweet and crunchy texture. Yellow or orange peppers will work as well. 
• 1  pineapple – Brings a tropical sweetness to the dish. Canned pineapple will work, but fresh is best. 
• ½ red onion – Adds a sweet, mild onion flavor. A yellow onion can be used as an alternative, but it will have a slightly different taste. 
• 1 tablespoon olive oil – Helps coat the veggies for roasting. Use avocado oil as an alternative. 
• ½ teaspoon sesame oil – Adds a warm, nutty flavor. 
• 3 Tablespoons low-sodium soy sauce – Adds a salty flavor to balance the sweetness. 
• ½ teaspoon fresh ginger – Brings a bit of spicy freshness to the dish. Use ¼ teaspoon of ground ginger instead of fresh. 
• ½ teaspoon minced garlic – Adds a savory flavor to the dish. Use ¼ teaspoon of ground ginger instead of minced garlic, if needed. 
• 1 tablespoon honey – Adds a natural sweetness to the dish. You can use maple syrup instead of the honey. 
• 5 Tablespoons pineapple juice – Gives the dish more fruity flavor. You can use apple or orange juice if needed. 
• 1 teaspoon corn starch – Thickens the gravy.
• Salt & Pepper – Naturally enhance the flavor of the dish. 

Top Tips for Recipe Success

• Cut everything to a uniform size to ensure even cooking.
• Microwaving the sauce first helps it coat the ingredients better and thickens slightly without extra stovetop steps.
• Spread the ingredients out on the sheet pan—don’t overcrowd them! This helps everything roast instead of steaming.

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Hawaiian Sheet Pan Chicken

This Sheet Pan Hawaiian Chicken is a flavorful one-pan meal with juicy chicken, bell peppers, pineapple, and a sweet-savory sauce. Easy, delicious, and family-friendly!

Course Main Dish

Cuisine American

Keyword sheet pan dinner

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 8 people

Calories 198kcal

Author Jillian

Cost $10.63

Equipment

• Mixing bowl
• Chef’s knife
• Cutting board
• Whisk
• Baking sheet

Ingredients

• 3 large chicken breasts cut into 1-inch pieces
• 1 large red bell pepper cut into 1-inch pieces
• 1 large green bell pepper cut into 1-inch pieces
• 1 pineapple cut into 1-inch pieces
• ½ red onion cut into 1-inch pieces
• 1 tablespoon olive oil
• ½ teaspoon sesame oil
• 3 Tablespoons low-sodium soy sauce
• ½ teaspoon fresh ginger minced
• ½ teaspoon minced garlic
• 1 Tablespoon honey
• 5 Tablespoons pineapple juice
• 1 teaspoon corn starch
• Salt
• Pepper

GARNISHES:

• Fresh Cilantro
• Cooked rice of your choosing

US Customary – Metric

Instructions

• Prep a sheet pan by spraying it with non-stick spray and set aside. Preheat oven to 450℉.
• In a large bowl, add in the chicken, red pepper, green pepper, pineapple, and red onion.
• Add the desired amount of salt and pepper to the bowl and mix until everything is well combined.
• In a small microwave-safe bowl, whisk together olive oil, sesame oil, soy sauce, ginger, garlic, honey, pineapple juice, and cornstarch.
• Microwave the bowl for 2 minutes.
• Pour the rest over the chicken and veggies and toss to coat.
• Spread the chicken and veggies onto the sheet pan and bake for 25 minutes.
• Serve with your preferred rice and use the remaining sauce as desired.
• Serve and Enjoy!

Notes

Here are simple storage, reheating, and make-ahead tips. 

Refrigerate: Store leftovers in an airtight container in the fridge for up to 4 days.

Freeze: You can freeze this dish once it has been cooked. Let it cool completely, then transfer to a freezer-safe bag or container for up to 2 months.

Thaw & Reheat: Thaw overnight in the fridge, then reheat in the microwave or a hot skillet until warmed through.

Make-Ahead: Chop the vegetables and chicken, and prepare the sauce up to a day ahead. Keep everything refrigerated until ready to cook.

Nutrition

Serving: 1.25cup | Calories: 198kcal | Carbohydrates: 21g | Protein: 20g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.01g | Cholesterol: 54mg | Sodium: 318mg | Potassium: 541mg | Fiber: 2g | Sugar: 16g | Vitamin A: 613IU | Vitamin C: 88mg | Calcium: 27mg | Iron: 1mg

Hawaiian Chicken Sheet Pan Recipe FAQs

More Sheet Pan Meals

• Sheet Pan Pork Tenderloin with Vegetables
• Sheet Pan Bruschetta Chicken
• Sheet Pan Chicken Sausage and Veggies

Posh Plate - Healthy Feel-Good Recipes

Roasted cherry tomato soup bursting with natural sweetness, garlic, and basil. This easy soup recipe is perfect for any season!

Roasted Cherry Tomato Soup That Tastes Like Summer in a Bowl

There’s something magical about cherry tomatoes when they hit the oven. They go from sweet to sweeter, slightly caramelized, and bursting with flavor in just 45 minutes. This cherry tomato soup recipe builds on that magic, blending oven-roasted tomatoes with garlic, onion, and potatoes for a silky, rich soup that tastes like summer and comfort food all at once.

It’s perfect for those late summer harvests when cherry tomatoes are overflowing in baskets, or any time you’re craving something delicious and fresh without the fuss. This is roasted cherry tomato soup at its best—simple, hearty, and deeply flavorful. I love topping each bowl with a sprinkle of Parmesan cheese, a handful of crunchy croutons, and a few fresh basil leaves.

Ingredients and Estimated Cost:

Recipe Cost: $10.04

Per Serving Cost: $2.51

Here is a list of the ingredients you will need for the recipe, along with their importance to the recipe and some simple substitutions.  

• 2 lbs Cherry tomatoes: These are the star of the soup. After roasting in the oven, their naturally sweet and tangy taste deepens. You can substitute grape tomatoes. 
• 1 yellow onion: Yellow onions have a naturally sweet taste. A white onion can be used as a substitute; however, it will not add as much sweetness as the yellow onion. 
• 5 garlic cloves: Garlic adds a savory warmth to the soup. I prefer fresh, but you can substitute one teaspoon of garlic powder. 
• 2 Yukon gold potatoes: These add a creaminess to the soup without using dairy and help thicken it.
• 2 tablespoons olive oil: Helps the vegetables roast. You can use avocado or vegetable oil instead. 
• 3 cups vegetable broth: This is the base of the soup. You can use chicken broth if you are not concerned about keeping it plant-based. 
• 10-12 Basil leaves: Adds a fresh brightness to the soup’s flavor. 
• 1 teaspoon Thyme: Thyme has an earthy taste, adding to the savory flavor of the soup.
• ½ teaspoon red pepper flakes: Adds a touch of heat to balance the sweetness of the tomatoes. 
• 1 teaspoon salt: Salt enhances the overall flavor of the dish. 
• 1 teaspoon pepper: Adds a little kick to the taste of the soup. 

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

How To Make Cherry Tomato Soup

Roast cherry tomatoes, onion, garlic, and potato. Blend with broth, basil, and seasonings. Heat until warm and serve with garnishes. Let me show you how: 

1. Roast the vegetables – Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray. Arrange the cherry tomatoes, chopped onion, garlic cloves, and potatoes on the sheet. Drizzle with olive oil and season with salt and pepper. Roast for 20 to 25 minutes until the potatoes are fork-tender.
   
2. Blend the soup – Transfer the roasted vegetables to a blender. Add the broth, basil leaves, thyme, red pepper flakes, and a bit more salt and pepper. Blend until completely smooth (hold the lid firmly to avoid it popping off from the heat).
   
3. Warm it up – Pour the soup into a large saucepan and heat over medium-high heat for about 5 to 8 minutes until hot.
   
4. Garnish and serve – Ladle into bowls and top with shredded Parmesan, croutons, and chopped basil.
   

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Sheet Pan Cherry Tomato Soup

This Sheet-Pan Cherry Tomato Soup is a weeknight hero. Roasted veggies and savory spices blend into a creamy, flavorful soup that’s just as easy to make as it is delicious to eat.

Course Main Dish

Cuisine American

Keyword sheet pan dinner, tomato soup

Prep Time 15 minutes minutes

Cook Time 28 minutes minutes

Total Time 43 minutes minutes

Servings 4 people

Calories 195kcal

Author Jillian

Cost $10.04

Equipment

• Baking sheet
• Cutting board
• Chef’s knife
• Blender
• Large saucepan
• ladle
• Measuring spoons
• Liquid measuring cup

Ingredients

FOR THE SOUP:

• 2 lbs cherry tomatoes
• 1 yellow onion large chopped
• 5 garlic cloves peeled
• 2 Yukon gold potatoes peeled and large chopped
• 2 Tablespoons olive oil
• 3 cups vegetable broth
• 10-12 fresh basil leaves
• 1 teaspoon dried thyme
• ½ teaspoon red pepper flakes
• 1 teaspoon salt
• 1 teaspoon pepper

GARNISHES:

• Parmesan cheese
• Croutons
• Fresh chopped basil

US Customary – Metric

Instructions

• Preheat the oven to 425°F and spray a rimmed baking sheet with non-stick spray.
• Place the tomatoes, onion, garlic, and potatoes on the sheet pan and drizzle with olive oil and sprinkle with salt and pepper.
• Roast for 20-25 minutes, until the potatoes are tender.
• Transfer the roasted veggies, chicken broth, basil, thyme, red pepper flakes, salt, and pepper in a blender.
• Hold the top on tight and blend until everything is puréed.
• Pour the soup into a large saucepan and heat on medium-high heat for 5-8 minutes until the soup is warmed through.
• Remove the soup from the stovetop and garnish with Parmesan cheese, croutons, and basil.
• Serve and enjoy!

Notes

Here are tips for storing and making this soup ahead of time. 

Fridge: Store leftovers in an airtight container for up to 5 days.

Freezer: Freeze in individual portions for up to 3 months. Let it cool completely before freezing.

Thaw/Reheat: Thaw overnight in the fridge, then reheat gently on the stovetop or in the microwave.

Make-Ahead: The soup can be fully prepared and stored up to 2 days in advance. It often tastes even better the next day!

Nutrition

Serving: 2cups | Calories: 195kcal | Carbohydrates: 30g | Protein: 4g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 1904mg | Potassium: 918mg | Fiber: 4g | Sugar: 9g | Vitamin A: 1623IU | Vitamin C: 72mg | Calcium: 56mg | Iron: 3mg

Cherry Tomato Soup Recipe FAQs

More Sheet Pan Recipes

If you love sheet pan recipes as much as I do, here are a few more I think you will enjoy.

• Easy Sheet Pan Bruschetta Chicken
• 30-Minute Sheet Pan Beef and Broccoli
• Sheet Pan Chicken Thighs

Posh Plate - Healthy Feel-Good Recipes

This healthy spinach artichoke dip recipe is packed with protein, low in fat, and bursting with flavor. It’s the perfect appetizer for game day, parties, or simply enjoying at home with some crunchy veggies or crackers.

This healthy spinach artichoke dip is one of my favorite recipes when I need something easy and delicious. I love that it comes together quickly with simple ingredients. It’s perfect for everything from game day snacks to holiday gatherings, and the best part is how versatile it is. Plus, it’s one of those recipes you can prep ahead and pop in the oven when you’re ready, which is a lifesaver when I’m juggling a million things!

Ingredients and Estimated Cost

Recipe Cost: $10.02

Per Serving Cost: $1.02

• ½ cup low-fat cottage cheese – $0.49
• 4 oz low-fat cream cheese – $1.12
• ¾ cup shredded mozzarella cheese – $0.93
• ½ cup romano cheese – $2.19
• 1 teaspoon minced garlic – $0.05
• ¼ teaspoon red pepper flakes – $0.02
• ¼ teaspoon salt – $0.01
• ¼ teaspoon pepper – $0.01
• 4 oz canned diced green chiles – $0.98
• 14 oz can quartered artichoke hearts – $2.98
• 10 oz frozen spinach – $1.24

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe Equipment

• Electric mixer
• Food processor or blender
• Oven-safe baking dish
• Non-stick spray
• Measuring cups and spoons

Healthy Spinach Artichoke Dip Recipe FAQs

Can I make this dip ahead of time?

You can make this dip ahead of time. Mix all the ingredients, store them in the baking dish, and refrigerate until you’re ready to bake. If chilled, you may need to add a few extra minutes to the baking time.

What can I use instead of cottage cheese?

You can substitute Greek yogurt or ricotta cheese if you don’t have cottage cheese. However, I have only tested this recipe using cottage cheese.

What can I serve with this dip?

Some of my favorites include veggies, crackers, tortilla chips, bread slices, and pita chips.

More Appetizers

• Cranberry Jalapeno Dip
• Flavored Greek Yogurt with Marinated Tomatoes
• Mango Shrimp Ceviche
• Goat Cheese Stuffed Mushrooms
• Simple Guacamole Recipe

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Healthy Spinach Artichoke Dip

This healthy spinach artichoke dip is the ultimate crowd-pleaser for any gathering. It’s a versatile appetizer that leaves everyone coming back for more!

Course Appetizer

Cuisine American

Keyword spinach dip

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 10 people

Calories 96kcal

Author Jillian

Cost $10.01

Equipment

• baking dish
• Measuring cups and spoons
• rubber spatula
• Stand mixer

Ingredients

• ½ cup cottage cheese blended until smooth
• 4 oz low fat cream cheese
• ¾ cup shredded mozzarella cheese
• ½ cup Romano cheese
• 1 teaspoon minced garlic
• ¼ teaspoon red pepper flakes
• ¼ teaspoon salt
• ¼ teaspoon pepper
• 4 oz canned diced green chiles
• 14 oz can quartered artichoke hearts drained
• 10 oz frozen spinach thawed and drained

US Customary – Metric

Instructions

• Preheat oven to 375℉. Spray a 2-quart oven safe dish with nonstick spray.
• Cream together the cottage cheese, cream cheese in an electric mixer.
• Mix in the mozzarella, Romano cheese until combined.
• Add in the garlic, red pepper flakes, salt and pepper, green chiles, artichoke hearts, and spinach mix until incorporated.
• Fold in the green chiles, artichoke hearts, and spinach.
• Pour the mixture into the baking dish and cook for 30 minutes or until all of the cheese is melted and the top is light brown.
• Serve with desired veggies, crackers or chips. Enjoy!

Nutrition

Serving: 0.5cup | Calories: 96kcal | Carbohydrates: 5g | Protein: 7g | Fat: 5g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Cholesterol: 18mg | Sodium: 529mg | Potassium: 162mg | Fiber: 2g | Sugar: 2g | Vitamin A: 3498IU | Vitamin C: 6mg | Calcium: 161mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes

These adorable Strawberry Santas are a fun and festive treat perfect for all your holiday parties. They are a healthier alternative to traditional holiday sweets!

These Strawberry Santas have become a holiday favorite in our house! My kids love making them, especially adding the mini chocolate chip eyes. I love how easy they are to put together, and they are always a hit when I take them to holiday gatherings.

It’s one of those recipes that’s simple yet impresses everyone. Plus, it’s a great way to get into the holiday spirit without spending hours in the kitchen!

Ingredients and Estimated Cost:

Recipe Cost: $6.95

Per Serving Cost: $0.69

• 1 pint strawberries – $1.26
• 8 ounces low-fat cream cheese – $3.49
• ½ cup mok fruit powder sugar – $1.46
• 1 teaspoon vanilla extract – $0.50
• 2 Tablespoons mini chocolate chips – $0.24

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Recipe Variations

• Instead of monkfruit powdered sugar, you can use regular powdered sugar.
• We like using low-fat cream cheese for these but feel free to use full-fat.

Recipe FAQs

Can I make these Strawberry Santas ahead of time?

These can be made a few hours in advance. After making them, store them in the fridge until you are ready to serve them.

Can I make the filling without an electric mixer?

You can mix the filling by hand. However, this method requires more effort to make the filling fluffy and smooth.

Can I make these with frozen strawberries?

I do not recommend using frozen strawberries as they become too soft when thawed.

More Holiday Recipes

• Gluten-Free Cranberry Sauce
• Easy Honey Pineapple Glazed Ham Recipe
• Best Gluten-Free Apple Pie Recipe for Beginners
• Easy Gluten-Free Sugar Cookies

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Strawberry Santas

These adorable Strawberry Santas are a fun and festive treat perfect for all your holiday parties. They are a healthier alternative to traditional holiday sweets!

Course Desserts

Cuisine American

Keyword christmas recipes, strawberries

Prep Time 15 minutes minutes

Assemble Time 10 minutes minutes

Total Time 25 minutes minutes

Servings 10 people

Calories 77kcal

Author Jillian

Cost $6.95

Equipment

• Stand mixer
• Measuring cup and spoons
• Cutting board
• Knife
• Piping bag and tip

Ingredients

• 1 pint of washed strawberries and stems removed
• 8 ounces low fat cream cheese softened
• ½ cup monk fruit powder sugar
• 1 teaspoon vanilla extract
• 2 Tablespoons mini chocolate chips

US Customary – Metric

Instructions

MAKE THE FILLING:

• In an electric mixer cream the cream cheese until light and fluffy.
• Add in the powder sugar and vanilla extract until combined.
• Add the filling into a piping bag with a small tip.

ASSEMBLE THE STRAWBERRIES:

• Cut the strawberries in half.
• Place the bottom of the strawberry half on a platter and pipe the filling on top.
• Place the top of the strawberry on top of the filling.
• Add two mini chocolate chips as eyes into the middle of the filling pointy side down.
• Serve and Enjoy!

Nutrition

Calories: 77kcal | Carbohydrates: 8g | Protein: 2g | Fat: 4g | Saturated Fat: 3g | Polyunsaturated Fat: 0.2g | Monounsaturated Fat: 1g | Trans Fat: 0.01g | Cholesterol: 13mg | Sodium: 84mg | Potassium: 129mg | Fiber: 1g | Sugar: 6g | Vitamin A: 138IU | Vitamin C: 28mg | Calcium: 45mg | Iron: 0.3mg

Posh Plate - Healthy Feel-Good Recipes

Whether you’re gluten-free or not, this gluten-free apple pie is easy to make and guaranteed to satisfy your sweet tooth! It is the perfect combination of warm, spiced flavors with a flaky, tender crust that will wow all who eat it.

If you feel intimidated by making homemade pie crusts, this recipe is for you! It looks impressive, but it’s surprisingly simple. 

The dough is forgiving and easy to work with. Even if it falls apart slightly while rolling it out, I just press it into the pie plate, and it’s no big deal!

Plus, the deliciously rich filling is made with simple ingredients. This simple recipe is just what I need, especially when prepping the pie for a big holiday meal.

Ingredients & Estimated Cost:

Recipe Cost: $9.58

Per Serving Cost: $1.19

• 2 cups gluten-free flour with xanthan gum – $2.18
• 1 teaspoon salt – $0.01
• 2 Tablespoons white sugar – $0.06
• ¾ cup shortening – $1.00
• 1 ½ cups + 2 Tablespoons water – $0.00
• 1 Tablespoon raw sugar – $0.03
• 1 Tablespoon milk – $0.02
• 1 egg – $0.22
• 4 large granny smith apples – $3.80
• ¼ cup salted butter – $0.56
• 1 cup white sugar – $0.38
• ½ cup brown sugar – $0.54
• ½ teaspoon lemon zest – $0.05
• 1 teaspoon ground cinnamon – $0.06
• ⅛ teaspoon ground nutmeg – $0.03
• ½ teaspoon vanilla extract – $0.25
• 1 Tablespoon lemon juice – $0.23
• 3 Tablespoons corn starch – $0.16

NOTE: The recipe prices are calculated by using grocery store websites. The actual cost of the recipe will vary depending on what ingredients you already have.

Equipment

• Mixing bowls
• Pastry cutter
• Rolling pin
• Skillet
• Spoon or spatula
• Pie plate
• Pastry brush

How To Make Gluten-Free Apple Pie

***For complete recipe instructions, see the recipe card below.

Make the Dough:

• In a bowl, mix flour, salt, and sugar.
• Cut in the cold shortening (chilled for 15 minutes) until crumbly.
• Add ice water and mix until a dough forms.
• Shape into a ball, flatten into a disk, wrap in plastic, and chill for 1 hour.

Cook the Apples:

• Slice apples and cook in a skillet with butter for 4 minutes.
• Add sugars, lemon zest, cinnamon, nutmeg, and vanilla. Cook for 3 minutes.
• Mix water, lemon juice, and cornstarch. 
• Stir the mixture into the apples and continue to cook for 1 minute. Remove from heat and let cool.

Assemble the Pie:

• Spray a pie plate with non-stick spray and roll out ¾ of the dough before pressing it into the pie plate. 
• Add the apple filling. 
• Roll out the remaining dough to place on top of the pie. 
• Mix together beaten egg and milk. Brush it over the pie and then sprinkle with raw sugar. 

Bake and Serve:

• Bake at 375°F for 45 minutes. 
• Remove from the oven to cool before slicing and serving.

Recipe FAQs

How do I prevent the crust from crumbling?

Please be sure to keep the shortening, as this helps to prevent the dough from crumbling. Also, do not overwork the dough, as this can cause it to crumble. However, if it starts crumbling, press it into the pie plate with your fingers.

What’s the best type of apples to use?

I prefer Granny Smith apples because they are tart and bake well, but you could also use Honeycrisp.

How do I know when the pie is done baking?

You’ll know the pie is done baking when the crust is golden brown and the filling bubbles slightly just around the edges.

More Gluten-Free Desserts

• Easy Gluten-Free Apple Crumble Recipe
• Guilt-Free Strawberry Ice Cream
• Gluten-Free Cranberry Oatmeal Cookie Recipe

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Gluten-Free Apple Pie

Whether you’re gluten-free or not, this apple pie is easy to make and guaranteed to satisfy your sweet tooth! It is the perfect combination of warm, spiced flavors with a flaky, tender crust that will wow all who eat it.

Course Desserts

Cuisine American

Keyword apple pie, gluten free recipes

Prep Time 20 minutes minutes

Cook Time 45 minutes minutes

Chill Time 1 hour hour 15 minutes minutes

Total Time 2 hours hours 20 minutes minutes

Servings 8 people

Calories 551kcal

Author Jillian

Cost $9.58

Equipment

• mixing bowls
• pastry cutter
• Rolling Pin
• Skillet
• Spoon or spatula
• Pie plate
• Pastry brush

Ingredients

Gluten Free Pie Crust

• 2 cups gluten free flour with xanthan gum
• 1 teaspoon salt
• 2 Tablespoons white sugar
• ¾ cup shortening
• ½ cup + 2 Tablespoons ice water
• 1 Tablespoon raw sugar

Egg Wash

• 1 Tablespoon milk
• 1 egg beaten

Apple Pie Filling

• 4 large granny smith apples
• ¼ cup salted butter
• 1 cup white sugar
• ½ cup brown sugar
• ⅓ teaspoon lemon zest
• 1 teaspoon ground cinnamon
• ⅛ teaspoon ground nutmeg
• ½ teaspoon vanilla extract
• 1 cup water
• 1 Tablespoon lemon juice
• 3 Tablespoon corn starch

US Customary – Metric

Instructions

• Place the shortening in the refrigerator for 15 minutes.
• In a large mixing bowl add in the flour, salt, and sugar and mix together.
• Cut in the cold shortening with a pastry cutter until crumbs form.
• Pour in the ice water into the bowl and mix until a dough forms.
• Make the dough into a ball and flatten it into a disk and cover with plastic wrap and chill in the refrigerator for 1 hour.
• While the crust is chilling, core and thinly slice the apples and place them in a large skillet with the butter.
• Melt the butter and cook the apples for 4 minutes on medium high heat.
• Add into the skillet the sugars, lemon zest, cinnamon, nutmeg, and vanilla. Cook the mixture on medium heat for 3 minutes.
• In a small bowl mix together the water, lemon juice and cornstarch.
• Add the water mixture to the apple mixture and cook for 1 minute. Mixture will be thick and remove from the heat and let cool slightly.
• Spray a pie plate with non stick spray and set aside.
• Roll out 3/4 of the dough and transfer into the pie plate. (if the dough starts to crumble simply put the dough in the pie plate and flatten out with fingers).
• Pour the apple mixture in the pie plate.
• Roll out the remaining pie crust and place on top of the apple filling.
• In a small bowl combine the beaten egg and milk and brush on top of the pie crust.
• Sprinkle the raw sugar on top.
• Bake the pie for 45 minutes. Serve and Enjoy!

Nutrition

Serving: 1slice | Calories: 551kcal | Carbohydrates: 79g | Protein: 4g | Fat: 27g | Saturated Fat: 9g | Polyunsaturated Fat: 6g | Monounsaturated Fat: 10g | Trans Fat: 3g | Cholesterol: 36mg | Sodium: 353mg | Potassium: 132mg | Fiber: 5g | Sugar: 52g | Vitamin A: 260IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg

Posh Plate - Healthy Feel-Good Recipes