27 Feel-Good Meals That Are Delicious & Easy To Make

Ingredients (serves 2) 

• 1 frozen banana
• 1 cup frozen mixed berries
• 1/2 cup Greek yogurt
• 1/2 cup milk (dairy or oat milk both work)
• Toppings: sliced banana, fresh berries, granola, chia seeds, coconut flakes

How To Make It

1. Add the frozen banana, frozen berries, yogurt, and milk to a smoothie blender.
2. Blend until thick and smooth, stopping to scrape down the sides if needed. Add a splash more milk if it’s too thick to blend.
3. Pour into bowls and top with fresh fruit, granola, chia seeds, and coconut flakes.
4. Serve immediately, before it melts.

Easy Tips

• Freeze banana slices ahead of time so you always have some on hand for quick mornings.
• Use frozen fruit, not fresh, for that thick, scoopable texture.
• Swap the yogurt for a dairy-free version if you need this to be vegan.

Ingredients (serves 2) 

• 2 thick slices sourdough or whole grain bread
• 1 ripe avocado
• 2 eggs
• 1 tbsp white vinegar
• Salt, pepper, and red pepper flakes
• Squeeze of lemon juice
• Optional: crumbled feta or everything bagel seasoning

How To Make It

1. Toast the bread until golden and crisp.
2. Mash the avocado with lemon juice, salt, and pepper, then spread over the toast.
3. Bring a pot of water to a gentle simmer and add the vinegar. Swirl the water and crack an egg into the center. Cook for about 3 minutes for a soft yolk.
4. Lift the egg out with a slotted spoon and let it drain briefly before placing it on the toast.
5. Repeat with the second egg. Season both with salt, pepper, and red pepper flakes.

Easy Tips

• Crack each egg into a small cup first, then slide it into the water — it poaches much more neatly.
• Use the freshest eggs you can find; older eggs spread out more in the water.
• A little crumbled feta on top adds a nice salty contrast to the avocado.

Ingredients (serves 4, about 12 pancakes)

• 1 1/2 cups flour
• 2 tbsp sugar
• 2 tsp baking powder
• 1/2 tsp salt
• 1 1/4 cups milk
• 1 egg
• 2 tbsp melted butter
• Zest of 1 lemon
• 1 tbsp lemon juice
• 1 cup fresh or frozen blueberries
• Butter, for the griddle

How To Make It

1. Whisk the flour, sugar, baking powder, and salt together in a large bowl.
2. In a separate bowl, whisk the milk, egg, melted butter, lemon zest, and lemon juice.
3. Pour the wet ingredients into the dry and stir just until combined; a few lumps are fine.
4. Gently fold in the blueberries.
5. Heat a griddle or nonstick skillet over medium heat and butter it lightly. Pour about 1/4 cup of batter per pancake.
6. Cook until bubbles form on the surface, about 2–3 minutes, then flip and cook another 1–2 minutes until golden.

Easy Tips

• Don’t overmix the batter, or the pancakes turn out tough instead of fluffy.
• If using frozen blueberries, add them straight from the freezer so they don’t streak the batter purple.
• Keep finished pancakes warm on a baking sheet in a 200°F oven while you cook the rest.

Ingredients (serves 6) 

• 2 cups old-fashioned oats
• 1/2 cup brown sugar
• 1 1/2 tsp cinnamon
• 1 tsp baking powder
• 1/2 tsp salt
• 2 cups milk
• 1 egg
• 1/4 cup melted butter
• 1 tsp vanilla extract
• 2 apples, peeled and diced

How To Make It

1. Preheat the oven to 375°F and grease an 8×8-inch baking dish.
2. In a large bowl, mix the oats, brown sugar, cinnamon, baking powder, and salt.
3. In another bowl, whisk together the milk, egg, melted butter, and vanilla.
4. Pour the wet mixture into the dry ingredients and stir to combine.
5. Fold in the diced apples, then pour everything into the baking dish.
6. Bake for 35–40 minutes, until set in the center and golden on top. Let it cool for 5 minutes before serving.

Easy Tips

• Pears or ripe bananas work well in place of apples.
• Make it ahead and reheat individual portions with a splash of milk so it doesn’t dry out.
• It keeps in the fridge, covered, for up to 4 days.

Ingredients (serves 2) 

• 2 slices crusty bread
• 3/4 cup whole milk ricotta
• 1 ripe peach, sliced
• Honey, for drizzling
• Fresh mint or basil
• Flaky salt

How To Make It

1. Toast the bread until golden and crisp.
2. Spread a generous layer of ricotta over each slice.
3. Arrange the peach slices on top.
4. Drizzle with honey, scatter a few torn mint or basil leaves over the top, and finish with a pinch of flaky salt.

Easy Tips

• Ripe nectarines or roasted stone fruit work well if peaches aren’t in season.
• Toast the bread in a little butter for extra flavor.
• A small squeeze of lemon over the peaches brightens the whole thing up.

Ingredients (serves 2) 

• 2 cups plain or vanilla Greek yogurt
• 1 cup mixed berries
• 1/2 cup granola
• 2 tbsp honey
• Optional: chia seeds

How To Make It

1. Spoon a layer of yogurt into a glass or bowl.
2. Add a layer of berries, followed by a layer of granola.
3. Repeat the layers until the glass is full.
4. Drizzle with honey and sprinkle with chia seeds if you like. Serve right away so the granola stays crunchy.

Easy Tips

• Layer everything except the granola the night before, then add granola right before eating.
• Maple syrup works just as well as honey if that’s what you have.
• Use whatever fruit is in season; this recipe isn’t picky about berries specifically.

8. Crispy Chicken Caesar Wrap

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A chicken Caesar wrap is an easy way to turn a simple salad into a lunch that actually fills you up. The crispy chicken, crunchy romaine, creamy dressing, and parmesan all work together, and you can have it ready without a lot of effort.

Ingredients (serves 2) 

• 2 boneless chicken breasts (or 2 cups cooked, shredded chicken)
• 1 tsp garlic powder
• Salt and pepper
• 2 large flour tortillas
• 3 cups chopped romaine
• 1/3 cup Caesar dressing
• 1/4 cup shaved parmesan
• Croutons (optional)

How To Make It

1. Season the chicken with garlic powder, salt, and pepper.
2. Cook in a hot skillet with a little oil, about 5–6 minutes per side, until golden and cooked through (internal temperature of 165°F).
3. Let the chicken rest for a few minutes, then slice.
4. Toss the romaine with Caesar dressing and parmesan.
5. Lay a tortilla flat, add the lettuce mixture and sliced chicken down the center, and top with croutons if using.
6. Fold in the sides and roll tightly.

Easy Tips

• Rotisserie chicken works great here if you’d rather skip cooking your own.
• Warm the tortilla for a few seconds in a dry pan so it rolls without cracking.
• Wrap it tightly in foil if you’re packing it to eat later.

9. Caprese Pasta Salad

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If you like Caprese salad, adding pasta turns it into something you can actually make a meal out of. It’s fresh, simple, and easy to pack for lunch, and it tastes just as good at room temperature as it does straight from the fridge.

Ingredients (serves 4) 

• 8 oz short pasta (fusilli or penne)
• 2 cups cherry tomatoes, halved
• 8 oz fresh mozzarella pearls (or diced mozzarella)
• 1/2 cup fresh basil, torn
• 3 tbsp olive oil
• 1 tbsp balsamic vinegar
• 1 clove garlic, minced
• Salt and pepper

How To Make It

1. Cook the pasta according to package directions, then drain and rinse under cold water to cool.
2. In a large bowl, combine the cooled pasta, tomatoes, mozzarella, and basil.
3. Whisk together the olive oil, balsamic vinegar, garlic, salt, and pepper.
4. Pour the dressing over the pasta and gently mix until everything is evenly coated.
5. Chill for at least 20 minutes before serving.

Easy Tips

• A drizzle of balsamic glaze right before serving adds extra flavor.
• This actually tastes better after sitting a few hours, so it’s a good make-ahead option.
• Rotini or bowtie pasta work fine if that’s what’s already in your pantry.

10. Greek Chicken Pita

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These Greek chicken pitas are packed with juicy chicken, fresh vegetables, and creamy tzatziki, all tucked into warm pita bread.

The chicken only needs a short marinade, but even 20 minutes gives it plenty of garlicky, lemony flavor.

Ingredients (serves 4) 

• 1 lb chicken thighs or breasts, cut into strips
• 2 tbsp olive oil
• 1 tbsp lemon juice
• 2 cloves garlic, minced
• 1 tsp dried oregano
• Salt and pepper
• 4 pita breads
• 1 cup tzatziki
• Sliced cucumber, tomato, and red onion

How To Make It

1. Toss the chicken with olive oil, lemon juice, garlic, oregano, salt, and pepper. Marinate for at least 20 minutes, or overnight for more flavor.
2. Cook in a hot skillet for 6–7 minutes, stirring occasionally, until browned and cooked through.
3. Warm the pitas in a dry skillet or the oven.
4. Fill each pita with chicken, tzatziki, cucumber, tomato, and onion.

Easy Tips

• Grilled halloumi is a good swap for the chicken if you want a vegetarian version.
• The chicken is just as good served over rice if you don’t have pita on hand.
• Leftover tzatziki is great spooned over roasted vegetables the next night.

11. Rainbow Veggie Hummus Wrap

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This is the kind of lunch that’s quick to put together but still feels like you’ve made yourself something good.

The hummus adds creaminess, while all the fresh vegetables give the wrap plenty of crunch and color.

Ingredients (serves 2) 

• 2 large tortillas or wraps
• 1/2 cup hummus
• 1 cup shredded carrots
• 1/2 cup shredded red cabbage
• 1/2 cucumber, thinly sliced
• 1/2 bell pepper, thinly sliced
• Handful of spinach or mixed greens
• 1/4 cup crumbled feta (optional)

How To Make It

1. Spread hummus evenly over each tortilla.
2. Layer the carrots, cabbage, cucumber, bell pepper, and greens down the center.
3. Sprinkle with feta if using.
4. Fold in the sides and roll tightly, then slice in half.

Easy Tips

• Wrap it tightly in parchment paper to help it hold together for packed lunches.
• Try different hummus flavors, like roasted red pepper or garlic, for variety.
• Sliced avocado adds extra creaminess if you have one on hand.

12. California Turkey Wrap

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You don’t need a complicated recipe to make a really good wrap. Turkey, creamy avocado, crisp lettuce, and tomato are a simple combination that works especially well when you need lunch in a hurry.

Ingredients (serves 2) 

• 2 large tortillas
• 6 oz sliced deli turkey
• 1 avocado, sliced
• 1 cup shredded lettuce
• 1 tomato, sliced
• 2 tbsp mayo or ranch dressing
• Salt and pepper

How To Make It

1. Spread mayo or ranch dressing over each tortilla.
2. Layer the turkey, avocado, lettuce, and tomato.
3. Season with salt and pepper.
4. Fold in the sides and roll tightly, then slice in half to serve.

Easy Tips

• A slice of provolone or Swiss cheese adds extra flavor.
• A squeeze of lemon on the avocado keeps it from browning if you’re packing this ahead.
• Rotisserie chicken works fine in place of turkey if that’s what you have.

13. Baked Feta Pasta

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There’s a reason this pasta became so popular. The tomatoes and feta roast together until they’re soft and saucy, so most of the work happens right in the baking dish.

Toss in the pasta at the end, and you’ve got a creamy, cheesy dinner without making a separate sauce.

Ingredients (serves 4) 

• 2 pints cherry tomatoes
• 1 block (8 oz) feta cheese
• 1/3 cup olive oil
• 3 cloves garlic, sliced
• Red pepper flakes
• Salt and pepper
• 12 oz pasta (penne or rigatoni)
• Fresh basil, torn

How To Make It

1. Preheat the oven to 400°F.
2. In a baking dish, combine the cherry tomatoes, garlic, olive oil, red pepper flakes, salt, and pepper.
3. Nestle the block of feta into the center of the tomatoes.
4. Bake for 35–40 minutes, until the tomatoes have burst and the feta is soft and lightly golden.
5. Meanwhile, cook the pasta according to package directions, reserving 1/2 cup of the pasta water.
6. Mash the feta and tomatoes together with a fork right in the baking dish.
7. Add the cooked pasta and a splash of pasta water, tossing until it comes together into a sauce. Top with fresh basil.

Easy Tips

• A can of drained white beans stirred in makes this even heartier.
• Gnocchi works well in place of pasta if you want to switch things up.
• Leftovers reheat well with a splash of water or olive oil to loosen the sauce back up.

14. Creamy Tuscan Chicken Pasta

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This is the kind of dinner that feels a little fancy without requiring a lot of extra work.

The sun-dried tomatoes, spinach, parmesan, and creamy sauce give the chicken and pasta plenty of flavor, and everything comes together in one pan in about half an hour.

Ingredients (serves 4) 

• 1 lb chicken breast, cut into bite-size pieces
• Salt and pepper
• 1 tbsp olive oil
• 3 cloves garlic, minced
• 1/3 cup sun-dried tomatoes, chopped
• 1 cup heavy cream
• 1/2 cup chicken broth
• 1/2 cup grated parmesan
• 3 cups baby spinach
• 12 oz pasta (penne or fettuccine)

How To Make It

1. Cook the pasta according to package directions, drain, and set aside.
2. Season the chicken with salt and pepper.
3. Heat olive oil in a large skillet over medium-high heat and cook the chicken until golden and cooked through, about 6–7 minutes. Remove and set aside.
4. In the same skillet, add the garlic and sun-dried tomatoes, cooking for 1 minute.
5. Pour in the cream and broth, bring to a simmer, then stir in the parmesan until melted.
6. Add the spinach and cook until wilted.
7. Return the chicken to the pan, add the cooked pasta, and toss everything together.

Easy Tips

• Half-and-half works in place of heavy cream if you want a lighter sauce.
• Rotisserie chicken saves time if you don’t want to sear your own.
• Add a splash of the reserved pasta water if the sauce gets too thick.

15. Honey Garlic Chicken

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Sweet, savory, sticky, and easy to make, this chicken is a great choice for a busy weeknight.

The sauce comes together with a few basic ingredients, and serving it over rice gives you a filling dinner without much extra work.

Ingredients (serves 4) 

• 1 1/2 lbs boneless chicken thighs
• Salt and pepper
• 1 tbsp oil
• 1/4 cup honey
• 3 tbsp soy sauce
• 2 cloves garlic, minced
• 1 tbsp rice vinegar
• 1 tsp cornstarch mixed with 1 tbsp water
• Sesame seeds and sliced green onion, for garnish

How To Make It

1. Season the chicken with salt and pepper.
2. Heat oil in a skillet over medium-high heat and cook the chicken for 5–6 minutes per side, until browned and cooked through. Remove and set aside.
3. In the same skillet, whisk together the honey, soy sauce, garlic, and rice vinegar. Bring to a simmer.
4. Stir in the cornstarch slurry and cook until the sauce thickens slightly, about 1–2 minutes.
5. Return the chicken to the pan and toss to coat in the sauce.
6. Garnish with sesame seeds and green onion, and serve over rice.

Easy Tips

• Chicken breast works too, but watch the cook time so it doesn’t dry out.
• Double the sauce if you like extra to spoon over rice.
• A pinch of red pepper flakes adds a little heat if you want it.

16. Teriyaki Chicken Rice Bowls

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Rice bowls are perfect for nights when you want a complete meal without making several separate dishes.

The chicken cooks in a sweet and savory teriyaki sauce, and you can add whatever vegetables you have on hand to round everything out.

Ingredients (serves 4) 

• 1 1/2 lbs chicken thighs, cut into pieces
• 1/3 cup soy sauce
• 3 tbsp brown sugar
• 2 tbsp rice vinegar
• 1 tbsp sesame oil
• 2 cloves garlic, minced
• 1 tsp grated ginger
• 1 tsp cornstarch mixed with 1 tbsp water
• Cooked rice, steamed broccoli, sliced carrots, and sesame seeds, for serving

How To Make It

1. Whisk together the soy sauce, brown sugar, rice vinegar, sesame oil, garlic, and ginger in a bowl.
2. Heat a large skillet over medium-high heat with a little oil, add the chicken, and cook for 6–7 minutes until browned and mostly cooked through.
3. Pour in the sauce and simmer for 3–4 minutes.
4. Stir in the cornstarch slurry and cook until the sauce thickens and coats the chicken.
5. Serve over rice with steamed broccoli and carrots, and sprinkle with sesame seeds.

Easy Tips

• Steam the vegetables while the chicken cooks so everything finishes at the same time.
• Snap peas or edamame work well in place of broccoli.
• This reheats well, so it’s worth making extra for lunch the next day.

17. Chicken Street Tacos

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These tacos keep dinner simple and let everyone make their own plate. The chicken gets plenty of flavor from a quick seasoning mix and a little char, then all you need are warm tortillas and your favorite toppings.

Ingredients (serves 4, about 12 tacos) 

• 1 1/2 lbs chicken thighs
• 2 tbsp oil
• 1 tbsp chili powder
• 1 tsp cumin
• 1 tsp garlic powder
• Salt and pepper
• Juice of 1 lime
• Small corn tortillas
• Diced onion, chopped cilantro, lime wedges, and salsa or hot sauce, for serving

How To Make It

1. Toss the chicken with oil, chili powder, cumin, garlic powder, salt, pepper, and lime juice. Let it sit for 15 minutes if you have time.
2. Cook in a hot skillet or grill pan for 6–7 minutes per side, until charred in spots and cooked through.
3. Let the chicken rest for 5 minutes, then dice or slice it into small pieces.
4. Warm the tortillas in a dry skillet.
5. Fill each tortilla with chicken, top with onion and cilantro, and finish with a squeeze of lime.

Easy Tips

• Char the tortillas directly over a gas flame for a few seconds for extra flavor.
• Leftover chicken makes a great salad topping or quesadilla filling the next day.
• Double up on tortillas if they’re thin so they don’t tear when filled.

18. Shepherd’s Pie

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Shepherd’s pie is the kind of meal you make when you want something warm, filling, and comforting.

The savory beef and vegetable filling is covered with creamy mashed potatoes and baked until the top is golden, so you really don’t need much else on the side.

Ingredients (serves 6) 

• 2 lbs potatoes, peeled and cubed
• 4 tbsp butter
• 1/3 cup milk
• Salt and pepper
• 1 lb ground beef
• 1 onion, diced
• 2 carrots, diced
• 1 cup frozen peas
• 2 cloves garlic, minced
• 2 tbsp tomato paste
• 1 tbsp flour
• 1 cup beef broth
• 1 tsp Worcestershire sauce

How To Make It

1. Boil the potatoes in salted water until fork-tender, about 15 minutes. Drain, then mash with butter and milk, and season with salt and pepper. Set aside.
2. Preheat the oven to 400°F.
3. In a large skillet, brown the ground beef with the onion and carrots, about 7–8 minutes.
4. Add the garlic and tomato paste, cooking for 1 minute.
5. Sprinkle in the flour and stir, then pour in the beef broth and Worcestershire sauce. Simmer until thickened, about 5 minutes.
6. Stir in the peas, then transfer the filling to a baking dish.
7. Spread the mashed potatoes evenly over the top and bake for 20–25 minutes, until golden in spots.

Easy Tips

• Ground turkey or lamb both work well in place of beef.
• Make the filling and potatoes a day ahead and assemble right before baking.
• Run a fork over the potato topping before baking for extra texture on top.

19. Creamy Tomato Soup & Grilled Cheese

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Tomato soup and grilled cheese are a classic for a reason. The creamy soup is warm and comforting, while the crispy, cheesy sandwich gives you something to dip into every spoonful. It’s simple food, but it’s hard to beat on a chilly day.

Ingredients (serves 4) 

• 2 tbsp butter
• 1 onion, diced
• 2 cloves garlic, minced
• 2 (28 oz) cans crushed tomatoes
• 1 cup vegetable or chicken broth
• 1/2 cup heavy cream
• 1 tsp sugar
• Salt and pepper
• Fresh basil
• 8 slices bread
• Butter, for grilling
• 8 slices cheddar or American cheese

How To Make It

1. Melt the butter in a large pot over medium heat and cook the onion until soft, about 5 minutes.
2. Add the garlic and cook for 1 minute.
3. Pour in the crushed tomatoes and broth, and simmer for 15–20 minutes.
4. Blend with an immersion blender until smooth (or blend in batches in a regular blender).
5. Stir in the cream, sugar, salt, and pepper. Keep warm.
6. For the sandwiches, butter one side of each bread slice. Place cheese between two slices, buttered sides facing out, and cook in a skillet over medium heat for 3–4 minutes per side, until golden and the cheese is melted.
7. Slice the sandwiches and serve alongside the soup.

Easy Tips

• Roasting the tomatoes first adds a deeper flavor if you have extra time.
• A pinch of baking soda cuts the acidity if the soup tastes too sharp.
• Mix two cheeses in the sandwich for more flavor.

20. Loaded Baked Potato

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A baked potato doesn’t have to be a boring side dish. Load it up with butter, melted cheese, sour cream, bacon, and green onions, and suddenly you’ve got a cozy dinner that everyone can customize to their liking.

Ingredients (serves 4) 

• 4 large russet potatoes
• Olive oil and salt
• 1 cup shredded cheddar
• 1/2 cup sour cream
• 6 slices bacon, cooked and crumbled
• 1/4 cup sliced green onions
• Butter

How To Make It

1. Preheat the oven to 425°F.
2. Rub the potatoes with olive oil and salt, and prick each one a few times with a fork.
3. Bake directly on the oven rack for 45–55 minutes, until a knife slides in easily.
4. Slice each potato open lengthwise and fluff the inside with a fork. Add a pat of butter.
5. Top with cheddar, sour cream, bacon, and green onions.

Easy Tips

• Microwave the potatoes for 5 minutes before baking to cut the cooking time nearly in half.
• Add chili or pulled pork on top to turn this into an even heartier meal.
• Sautéed mushrooms make a good bacon substitute for a vegetarian version.

Ingredients (serves 6) 

• 2 lbs beef stew meat, cut into chunks
• 2 tbsp flour
• Salt and pepper
• 2 tbsp oil
• 4 carrots, chopped
• 3 potatoes, cubed
• 1 onion, diced
• 2 cloves garlic, minced
• 4 cups beef broth
• 2 tbsp tomato paste
• 1 tsp thyme
• 1 bay leaf

How To Make It

1. Toss the beef with flour, salt, and pepper.
2. Heat oil in a skillet over medium-high heat and brown the beef in batches, about 3–4 minutes per side (this step can be skipped if you’re short on time, but it adds flavor).
3. Transfer the beef to the slow cooker along with the carrots, potatoes, onion, and garlic.
4. Whisk the broth and tomato paste together, then pour over everything. Add the thyme and bay leaf.
5. Cover and cook on low for 7–8 hours or high for 4–5 hours, until the beef is tender.
6. Remove the bay leaf before serving.

Easy Tips

• This freezes well, so it’s worth making a double batch.
• Thicken the broth with a cornstarch slurry at the end if you want it less soupy.
• Crusty bread on the side is great for soaking up the extra broth.

Ingredients (serves 6) 

• 2 cups cooked rice
• 4 cups broccoli florets, steamed
• 2 tbsp butter
• 1 small onion, diced
• 2 tbsp flour
• 1 1/2 cups milk
• 1 1/2 cups shredded cheddar
• 1/2 tsp garlic powder
• Salt and pepper
• 1/2 cup breadcrumbs (optional)

How To Make It

1. Preheat the oven to 375°F.
2. Melt the butter in a saucepan over medium heat and cook the onion until soft, about 4 minutes.
3. Whisk in the flour and cook for 1 minute.
4. Slowly whisk in the milk, stirring until smooth, and simmer until thickened, about 5 minutes.
5. Stir in 1 cup of the cheddar, along with the garlic powder, salt, and pepper, until melted.
6. In a large bowl, combine the rice, broccoli, and cheese sauce.
7. Pour into a greased baking dish, top with the remaining cheddar and breadcrumbs if using, and bake for 20–25 minutes, until bubbly and golden.

Easy Tips

• Frozen broccoli works fine here — just thaw and drain it well first.
• Diced ham or shredded chicken stirred in turns this into a full meal.
• Leftovers reheat well in the microwave with a splash of milk to loosen the sauce.

Ingredients (serves 4–6, about 16 strawberries) 

• 16 fresh strawberries, stems on
• 8 oz semi-sweet or dark chocolate chips
• 1 tsp coconut oil (optional)
• White chocolate, for drizzling (optional)

How To Make It

1. Wash the strawberries and dry them completely; any water will cause the chocolate to seize.
2. Line a baking sheet with parchment paper.
3. Melt the chocolate chips with the coconut oil in the microwave in 30-second bursts, stirring between each, until smooth.
4. Dip each strawberry into the chocolate, twisting slightly to coat, then place on the parchment.
5. Melt the white chocolate separately and drizzle over the strawberries if using.
6. Refrigerate for 15–20 minutes, until set.

Easy Tips

• Make sure the strawberries are completely dry before dipping so the chocolate actually sticks.
• Add crushed nuts or sprinkles right after dipping, before the chocolate sets.
• These are best eaten within a day, since the strawberries release moisture over time.

Ingredients (serves 4) 

• 2 cups strawberries, sliced
• 2 tbsp sugar
• 2 cups pound cake or shortcake, cubed
• 1 1/2 cups whipped cream
• Fresh mint, for garnish (optional)

How To Make It

1. Toss the sliced strawberries with sugar in a bowl and let sit for 15–20 minutes, until juicy.
2. Layer the cubed cake, whipped cream, and macerated strawberries in small cups or glasses, repeating the layers as needed.
3. Top with a final dollop of whipped cream and a strawberry slice.
4. Garnish with mint if using.

Easy Tips

• Store-bought pound cake or angel food cake both work well here.
• Fresh whipped cream tastes noticeably better than most store-bought versions if you have a few extra minutes.
• Assemble just before serving so the cake doesn’t get soggy.

Ingredients (serves 4) 

• 8 oz cream cheese, softened
• 1/3 cup powdered sugar
• 1/2 tsp vanilla extract
• 1 cup whipped cream
• 1 1/2 cups mixed berries
• 1 cup crushed graham crackers

How To Make It

1. Beat the cream cheese, powdered sugar, and vanilla together until smooth.
2. Fold in the whipped cream until fully combined.
3. Layer the graham cracker crumbs, cream cheese mixture, and berries in glasses, repeating until the glasses are full.
4. Top with a few extra berries.
5. Chill for at least 20 minutes before serving.

Easy Tips

• Use a piping bag, or a zip-top bag with the corner snipped off, for neater layers.
• Crushed shortbread cookies make a good swap for graham crackers.
• These can be made a few hours ahead and kept in the fridge until ready to serve.

Ingredients (serves 4) 

• 4 apples, peeled and sliced
• 3 tbsp butter
• 1/4 cup brown sugar
• 1 tsp cinnamon
• Pinch of nutmeg
• 1 tsp cornstarch mixed with 1 tbsp water (optional)
• Vanilla ice cream, for serving

How To Make It

1. Melt the butter in a large skillet over medium heat.
2. Add the apples, brown sugar, cinnamon, and nutmeg, and stir to coat.
3. Cook, stirring occasionally, for 10–12 minutes, until the apples are tender and the sauce has thickened slightly.
4. If the sauce is too thin, stir in the cornstarch slurry and cook for 1–2 more minutes.
5. Serve warm, on their own or over ice cream.

Easy Tips

• Firmer apples like Honeycrisp or Granny Smith hold their shape better than softer varieties.
• A splash of apple cider adds extra flavor and thins the sauce slightly.
• Leftovers reheat well in the microwave.

Ingredients (makes about 16–18 balls) 

• 1 cup old-fashioned oats
• 1/2 cup peanut butter
• 1/3 cup honey
• 1/2 cup mini chocolate chips
• 1 tsp vanilla extract
• Pinch of salt

How To Make It

1. Combine the oats, peanut butter, honey, chocolate chips, vanilla, and salt in a bowl, stirring until well combined.
2. Chill the mixture in the fridge for 15–20 minutes to make it easier to handle.
3. Roll into balls, about 1 tablespoon each.
4. Store in an airtight container in the fridge.

Easy Tips

• Wet your hands slightly if the mixture keeps sticking while rolling.
• Dried cranberries or chopped nuts work well in place of chocolate chips.
• These keep in the fridge for about a week, or in the freezer for longer storage.