This hearty and healthy One-Pot Goulash checks all the cozy fall boxes. It’s packed with savory sausage, tender noodles, hidden veggies, and a rich, creamy tomato base that makes every bite incredibly comforting. And the best part? You (and your kids!) won’t even realize you’re sneaking in a serving of vegetables.

Everything comes together in one pot, allowing all those delicious flavors to meld together as the pasta cooks. The result is a cozy, satisfying dinner that feels indulgent but is still packed with protein and veggies. Plus, fewer dishes means an easy cleanup — exactly what we need on a busy weeknight!

A Few Tips for Maximum Flavor & Protein:

• Use Italian poultry sausage.
  I like using Italian poultry sausage because it comes pre-seasoned and adds so much flavor to the dish. You can absolutely substitute ground turkey, but you’ll want to season it well to make up for that lost flavor. I recommend Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and pepper.

• Go for seasoned tomatoes and sauce.
  I always opt for tomato products that are already packed with flavor. My go-to combination is Wegmans Petite Diced Tomatoes with Garlic, Olive Oil & Seasoning and Wegmans Tomato Basil Sauce. If you use unseasoned varieties, you may want to add a little extra Italian seasoning and salt to taste.

• Use a protein-packed pasta.
  I love using Banza Wheat Elbows Protein Pasta to add extra protein and fiber without sacrificing the classic texture and flavor of traditional pasta. It’s an easy swap that makes this cozy meal even more satisfying.

• Use broth instead of water.
  This is an easy way to build even more flavor into the dish. Cooking the pasta and vegetables in vegetable broth adds another layer of savory goodness. I love using Better Than Bouillon, but any vegetable broth will work!

Enjoy this one right away while it’s warm, or portion it out for an easy meal prep lunch or dinner throughout the week. The leftovers are just as delicious the next day and will keep in an airtight container in the refrigerator for up to 4 days.

Serve it with a sprinkle of cheddar cheese, fresh parsley, and a side of toasted garlic bread for the ultimate cozy fall dinner.

Want to see how it’s made? Cook with me:

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Prep time: 20 minutes

Cook time: 40 minutes

Servings: 6

Calories: 480

Protein: 31g

Ingredients:

• 1 lb Italian poultry sausage, removed from casing (or substitute ground turkey)

• 1 tbsp olive oil

• 1 yellow onion, diced

• 1 large carrot, diced

• 1 bell pepper, diced

• 12 oz dry elbow pasta (I used Banza Wheat Protein Elbows)

• 28 oz diced tomatoes, seasoned if desired

• 24 oz tomato sauce, seasoned if desired

• 2½ cups vegetable broth

• 1 cup shredded cheddar cheese

• 1 bay leaf

• ½ tbsp dried oregano

• 2 tsp garlic powder

• A pinch of red pepper flakes

• Salt & pepper, to taste

For serving:

• Fresh parsley

• Shredded cheddar cheese

• Garlic bread

Steps:

1. In a large pot, heat the olive oil over medium-low heat. Once the oil is warm, add the sausage and cook, breaking it into crumbles as it browns. Stir occasionally.

2. After 8–10 minutes, the sausage should be mostly cooked through. Add the bell pepper, onion, carrot, oregano, garlic powder, red pepper flakes, salt, and pepper. Cook for 5 minutes, stirring occasionally.

3. Add the diced tomatoes, tomato sauce, vegetable broth, pasta, and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 20 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking.

4. Remove the bay leaf and stir in the cheddar cheese until melted and creamy.

5. Serve topped with additional shredded cheddar cheese and fresh parsley, with toasted garlic bread on the side.

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With love in our hearts and stomachs,

Morgan & Coop

A simple sheet pan dinner packed with all my favorite flavors of fall? It’s a chilly weather dream. This Maple Roasted Squash, Brussels Sprouts & Sausage sheet pan is the perfect busy-weeknight dinner when you want something easy without sacrificing nutrition or flavor. Hearty acorn squash, crisp Brussels sprouts, sweet Honeycrisp apple, creamy garbanzo beans, shallots, and slices of chicken sausage are all tossed in a cinnamon-maple glaze that gives everything the most delicious caramelized finish.

Acorn squash doesn’t get nearly enough recognition, in my opinion, and I think it deserves a starring role in the fall food lineup. It’s a little less sweet than butternut squash, but its mild flavor and tender texture make it incredibly versatile, especially when paired with other bold, savory ingredients. Plus, the skin softens as it roasts, so there’s no need to spend extra time peeling it.

I like to finish this sheet pan dinner with creamy crumbled feta, salty pepitas, and fresh parsley for a pop of brightness. It has a little bit of everything—savory sausage, sweet roasted apple, tender squash, crispy Brussels sprouts, creamy feta, and crunchy pumpkin seeds—so every bite is packed with flavor and texture.

Want to see how it’s made? Cook with me:

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Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4

Calories: 495

Protein: 26g

Fiber: 10g

Ingredients:

• 1 acorn squash, seeded and cut into ¼-inch-thick slices

• 1 Honeycrisp apple, cut into ½-inch cubes

• 1 shallot, thinly sliced

• 16 oz Brussels sprouts, halved

• 4 links chicken sausage, cut into ¼- to ½-inch pieces

• 2 tbsp olive oil

• 2 tbsp maple syrup

• ½ tsp garlic powder

• ½ tsp cinnamon

• Salt and pepper, to taste

For garnish:

• Fresh parsley, chopped

• Crumbled feta

• Pumpkin seeds

Steps:

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2. In a large bowl, combine the acorn squash, apple, shallot, and Brussels sprouts. Drizzle with the olive oil and maple syrup, then sprinkle with the garlic powder, cinnamon, salt, and pepper. Toss until everything is evenly coated.

3. Spread the vegetables and apples in an even layer on the prepared baking sheet. Arrange the chicken sausage pieces evenly over the top.

4. Roast for 30 minutes, or until the squash and Brussels sprouts are tender and the sausage is heated through and lightly browned.

5. Garnish with fresh parsley, crumbled feta, and pumpkin seeds.

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With love in our hearts and stomachs,

Morgan & Coop

I stumbled upon this Mexican Pizza completely by accident while trying to use up some leftover ingredients from taco night—and I’m so glad I did. I love pizza, I love Mexican food, so naturally, combining the two was a pretty great idea.

This pizza has all of my favorite taco toppings layered onto a crispy, high-protein crust. There are creamy refried beans, fresh tomatoes, spicy jalapeños, red onion, melty Mexican cheese, and plenty of cilantro. I also made a savory enchilada-style meat sauce with lean ground chicken, so every bite is packed with flavor and protein.

And speaking of protein, the crust is made with my high-protein, no-rest pizza dough. You only need four simple ingredients—Greek yogurt, flour, baking powder, and salt—and there’s no yeast or waiting around for the dough to rise. Just mix, knead, roll it out, and it’s ready to go. It has become one of my favorite shortcuts for Friday pizza nights when I’m craving something homemade without all the extra work.

The key to getting this pizza just right is par-baking the crust before adding the toppings. Since we’re piling on quite a few delicious layers, giving the dough a head start in the oven helps it cook through and gives it enough structure to hold all those toppings without getting soggy.

And while this pizza is definitely best fresh out of the oven, it makes for some pretty great leftovers, too. To reheat it, I like to pop a couple of slices in a 400°F oven for 5–7 minutes. The cheese gets melty again and the crust crisps right back up—basically bringing your leftover pizza back to life.

If you love tacos and pizza as much as I do, you’re going to want to add this one to your Friday night rotation.

Want to see how it’s made? Cook with me:

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Prep time: 20 minutes

Cook time: 30 minutes

Servings: 4 (2 slices)

Calories: 670

Protein: 44g

Ingredients

For the dough:

• 2 cups all-purpose flour

• 2 cups plain non-fat Greek yogurt

• 3 tsp baking powder

• 1 tsp salt

• Nonstick cooking spray

For the meat sauce:

• 1 lb ground chicken

• 1 tbsp olive oil

• ½ tbsp cumin

• 1 tsp smoked paprika

• 1 tsp garlic powder

• 1 tsp onion powder

• ½ tsp dried oregano

• Salt & pepper, to taste

• 1 cup enchilada sauce

For the pizza:

• 1 cup refried beans

• ⅓ cup diced red onion

• 2 Roma tomatoes, seeds removed and diced

• 1 jalapeño, cored and diced

• 4 oz shredded Mexican-blend cheese

• 2 green onions, thinly sliced

• ¼ cup fresh cilantro, finely chopped

Instructions

1. Preheat the oven to 450°F. Heat 1 tbsp olive oil in a large skillet over medium heat.

2. Add the ground chicken to the skillet and cook, breaking it into small crumbles as it browns. Stir occasionally until the chicken is cooked through.

3. While the chicken cooks, make the dough. In a large bowl, whisk together the flour, baking powder, and salt. Add the Greek yogurt and mix until a shaggy dough forms.

4. Lightly flour your hands and knead the dough until it comes together into a smooth ball. You can also turn the dough onto a lightly floured surface and knead it there. Avoid adding too much extra flour, as this can make the crust tough.

5. Lightly spray a pizza pan or baking sheet with nonstick spray. Place the dough on the pan and carefully press or roll it into an even layer, shaping the edges into a smooth circle. Bake for 12–14 minutes, or until the crust is lightly golden and beginning to set.

6. Once the chicken is cooked through, add the cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir until well combined. Add the enchilada sauce and bring to a simmer. Cook for 5 minutes, stirring occasionally, then remove from the heat.

7. Once the crust is lightly golden, spread a thin, even layer of refried beans over the top. Add the chicken enchilada meat sauce, followed by the diced tomatoes, red onion, and jalapeño. Sprinkle the shredded cheese evenly over the top.

8. Return the pizza to the oven and bake for another 10–14 minutes, or until the cheese is melted, bubbly, and lightly golden.

9. Remove from the oven and top with the cilantro and green onions. Let cool for a few minutes, then slice and serve.

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With love in our hearts and stomachs,

Morgan & Coop

This Easy Chicken & Veggie Stir-Fry is one of those forgotten-about meals that I’m always happy to rediscover. It’s an easy way to load up on protein and colorful veggies while still giving you all the cozy, satisfying flavors of your favorite takeout. It’s perfect for a low-effort weeknight dinner or a one-pan meal prep you can throw together on a busy Sunday.

I have my favorite combination of vegetables—broccoli, onions, bell peppers, and carrots—but the beauty of this recipe is that you can easily customize it based on what you have on hand. Use your favorite vegetables or whatever needs to be used up in the fridge. I also love adding shelled edamame for an extra boost of plant-based protein and fiber.

Even though this stir-fry is packed with flavor from the homemade sauce, I still like to season the chicken before it hits the pan. I toss it with garlic powder, ginger powder, salt, and pepper, then coat it with a little cornstarch. The cornstarch helps create that delicious golden, lightly crisp exterior while keeping the chicken tender and juicy on the inside.

The other thing I love about this dish is how easy it is to throw together with ingredients I usually already have on hand. The sauce comes together with simple pantry staples like soy sauce, sesame oil, minced ginger, and chili crisp, while fresh garlic adds even more flavor. If you’re out of fresh garlic, garlic powder works in a pinch, too!

This recipe is also perfect for meal prep. Divide it between four airtight containers (I love the Ello containers because they’re leak-proof), and you’ll have a delicious, protein-packed lunch ready to go for the week. When it’s time to eat, I like finishing it with a sprinkle of green onions and sesame seeds and a drizzle of sriracha for a little extra flavor and heat.

Want to see how it’s made? Cook with me:

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Prep time: 15 minutes

Cook time: 27 minutes

Servings: 4

Calories: 560

Protein: 51g

Ingredients:

• 2 large chicken breasts, cubed

• 1 tsp cornstarch

• Salt & pepper, to taste

• Garlic powder, to taste

• Ginger powder, to taste

• 2 tbsp olive oil, divided

• 1 large carrot, diced

• 1 onion, diced

• 1 bell pepper, diced

• 1 head broccoli, chopped into bite-sized pieces

• 2 green onions, thinly sliced and divided, saving the green parts for garnish

• 8 oz of frozen shelled edamame, cooked according to packaging

• 3 cups cooked rice

Sauce:

• ⅓ cup soy sauce

• 1 tsp sesame oil

• 2 tbsp minced ginger

• 1 tbsp chili crisp

• 3 cloves garlic, minced

For Garnish:

• Green parts of the green onions

• Sesame seeds

• Sriracha

Steps:

1. Preheat a large pan over medium low heat and add 1 tbsp olive oil.

2. Toss the cubed chicken with cornstarch, garlic powder, ginger powder, salt, and pepper.

3. Add the chicken to the pan and cook for about 10–12 minutes, stirring occasionally, until cooked through and the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.

4. Add the remaining 1 tbsp olive oil to the pan. Add the chopped vegetables and ¼ cup water. Cover and cook for about 10 minutes, stirring occasionally, until the vegetables are tender.

5. While the vegetables cook, whisk together the soy sauce, sesame oil, minced ginger, chili crisp, and minced garlic.

6. Once the vegetables are tender, add the chicken, cooked rice, edamame, white parts of the green onions, and sauce to the pan. Stir until everything is well combined and cook uncovered for another 5 minutes, stirring occasionally.

7. If meal prepping, divide the mixture evenly among four airtight containers.

8. Top with the reserved green onions and sesame seeds. Add a drizzle of sriracha before serving, if desired.

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With love in our hearts and stomachs,

Morgan & Coop

Sometimes, all you need is a baked sweet potato loaded up with layers of delicious toppings. These Southwest Loaded Sweet Potatoes are exactly that: sweet potatoes roasted until tender, then piled high with juicy shredded Southwest chicken, a creamy corn salad, fresh avocado, and all the toppings.

One of my favorite ways to make chicken is in my Crock-Pot Slow Cooker. It consistently gives me tender, pull-apart chicken that stays juicy and flavorful with very little effort. For this recipe, I used Wegmans Southwest Style Marinade, one of my go-to marinades for adding a smoky, Southwest-inspired flavor to chicken.

To balance out the warm, savory spices, I made a quick corn salad with plenty of bright, fresh flavors. Instead of sour cream or mayonnaise, I use plain Greek yogurt for that same creamy texture with an extra boost of protein. The corn gets mixed with jalapeño, green onions, cilantro, cotija cheese, fresh lime zest and juice, and a few simple spices. It’s creamy, tangy, fresh, and has just the right amount of heat.

Then comes the best part: assembling everything. Split open your roasted sweet potato, give the inside a quick mash, and pile on the shredded chicken and corn salad. Add sliced avocado, more cilantro and green onions, a sprinkle of cotija, a squeeze of fresh lime, and a drizzle of chipotle hot sauce if you like a little extra heat.

These are also great for meal prep. Store the sweet potatoes, chicken, and corn salad in separate containers so everything stays fresh. When you’re ready to eat, simply reheat the sweet potato and chicken, then add the cold corn salad, avocado, and your favorite toppings. It’s an easy, flavorful meal that feels a little more exciting than your typical meal-prep bowl.

Want to see how they’re made? Cook with me:

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Prep time: 25 minutes

Cook time: 50 minutes (plus 4 hours for slow cooker)

Servings: 2

Calories: 725

Protein: 48g

Ingredients:

For the chicken:

• 2 large chicken breasts

• Southwest marinade (I like Wegmans!)

For the sweet potatoes:

• 4 medium sweet potatoes

• 3 tbsp olive oil

• ½ tsp cumin

• ¼ tsp smoked paprika

• ¼ tsp garlic powder

• Salt and pepper, to taste

For the corn salad:

• 2 ears of corn

• ⅓ cup plain Greek yogurt (or sour cream)

• 1 jalapeño, cored and diced

• 2 green onions, thinly sliced (reserve some for garnish)

• Zest of 1 lime

• Juice of ½ lime

• 2 tbsp crumbled cotija cheese

• ¼ cup fresh cilantro, chopped (reserve some for garnish)

• ½ tsp cumin

• ¼ tsp smoked paprika

• ½ tsp garlic powder

• Tajín (or salt), to taste

• Pepper, to taste

For garnish:

• 2 large avocados, sliced

• Sliced green onions

• Fresh cilantro

• Crumbled cotija cheese

• Fresh lime wedges

• Chipotle hot sauce

Steps:

1. Add ¼ cup of the Southwest marinade to the bottom of a slow cooker. Add the chicken breasts, then top each chicken breast with 2–3 tbsp of additional marinade. Cook on high for 3½–4 hours, or until the chicken is tender and easily pulls apart with a fork.

2. Shred the chicken directly in the slow cooker and stir to coat it in the juices. Keep warm until ready to assemble.

3. Preheat the oven to 400°F and line a baking sheet with parchment paper.

4. Slice the sweet potatoes in half lengthwise. In a small bowl, whisk together the olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Brush the mixture over the cut side of each sweet potato half.

5. Place the sweet potatoes cut-side down on the prepared baking sheet. Bake for 35–45 minutes, or until the sweet potatoes are tender and the flesh can easily be mashed with a fork.

6. Microwave the corn in the husks for about 5 minutes.

7. Allow the corn to cool for a few minutes before carefully removing the husks. Using a sharp knife, carefully shave the kernels off the ears.

8. In a medium bowl, combine the corn, jalapeño, green onions, lime juice and zest, cilantro, and cotija cheese. Add the Greek yogurt, cumin, smoked paprika, garlic powder, Tajín, and pepper. Mix until well combined.

9. Once the sweet potatoes are done, use a fork to gently mash the flesh while keeping it inside the skin.

10. Top each sweet potato with shredded chicken and the corn salad. Add sliced avocado, green onions, cilantro, cotija cheese, a squeeze of fresh lime juice, and chipotle hot sauce, if desired.

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With love in our hearts and stomachs,

Morgan & Coop

My friends and I were recently talking about a local restaurant that makes incredible fried zucchini sticks, which immediately reminded me of these Baked Zucchini Sticks I used to make. And honestly? I think they might be even better than the fried version.

These are crispy on the outside, tender on the inside, and packed with Parmesan and Italian-inspired seasoning. They’re incredibly easy to make and are perfect as a side dish for dinner or a fun appetizer to serve at your next get-together.

You don’t need much to make these little bites of zucchini magic. All you need is zucchini, flour, eggs, seasoned breadcrumbs, and freshly shredded Parmesan. I like to take the seasoned breadcrumbs up a notch by adding my own blend of garlic powder, onion powder, Italian seasoning, salt, and pepper. It’s a simple step, but it makes such a difference and gives these a seriously restaurant-worthy flavor.

Since these are baked instead of fried, you still get that crispy, golden exterior and tender middle without all the heaviness and grease that comes with frying. They feel indulgent, but they’re actually a pretty balanced way to add some extra vegetables to your meal.

And then there’s the dipping sauce. This is where you can really choose your own adventure! I served mine with a tomato basil sauce, but marinara, ranch, spicy aioli, or even tzatziki would all be delicious.

These are definitely best served immediately while they’re hot and crispy, but if you have leftovers, I recommend reheating them in the oven or air fryer rather than the microwave. This helps bring some of that crispiness back.

You can also prep these ahead of time by breading the zucchini sticks and storing them covered in the refrigerator until you’re ready to bake. That makes them especially convenient if you’re serving them as an appetizer and want to do some of the work ahead of time.

Want to see how it’s made? Cook with me:

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Prep time: 15 minutes

Cook time: 20-25 minutes

Servings:

Calories: 240

Protein: 9g

Ingredients:

• 2 medium zucchini (or 3 small)

• 2 eggs

• Flour, for dredging

• 1½–2 cups breadcrumbs

• ½ tsp garlic powder

• ½ tsp onion powder

• ½ tsp Italian seasoning

• Salt & pepper, to taste

• ¼ cup shredded Parmesan cheese, plus more for garnish

• Fresh basil, cut into ribbons

• Your favorite dipping sauce

• Oil spray

Steps:

1. Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.

2. Prepare the zucchini: Cut the zucchini into sticks approximately 3 inches long and 1 inch wide. Pat the zucchini dry with paper towels to remove excess moisture, then lightly season with salt and pepper.

3. Set up your breading station: Place the flour in one bowl and the beaten eggs in a second bowl. In a third bowl, combine the breadcrumbs, garlic powder, onion powder, Italian seasoning, Parmesan cheese, salt, and pepper.

4. Bread the zucchini: Working one piece at a time, dredge each zucchini stick in flour, shaking off any excess. Dip it into the beaten eggs, then coat evenly in the seasoned breadcrumb mixture. Gently press the breadcrumbs onto the zucchini to help them stick.

5. Bake: Arrange the breaded zucchini sticks in a single layer on the prepared baking sheet, making sure they aren’t touching. Lightly spray the tops with oil spray. Bake for 20–25 minutes, flipping halfway through and spraying the other side with additional oil. Bake until golden brown and crispy.

6. Garnish and serve: Sprinkle the zucchini sticks with additional Parmesan and fresh basil ribbons. Serve warm with your favorite dipping sauce.

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With love in our hearts and stomachs,

Morgan & Coop

Just because it’s August doesn’t mean summer recipes are going anywhere. As long as the weather is warm, you’ll find me making fresh, colorful salads that require minimal effort and taste like peak summer.

This Avocado Corn Salad actually came together by accident while I was cleaning out my fridge. I tossed together a handful of ingredients I already had on hand, took one bite, and immediately knew it was a recipe worth writing down. Since then, I’ve made it three times—including bringing it to a friend’s house for dinner—and it disappears every single time.

Every bite is packed with sweet corn, crisp cucumbers, juicy tomatoes, creamy avocado, and thinly sliced red onion for just the right amount of crunch and bite. Fresh basil brightens everything up, while a squeeze of lemon, a simple garlic herb seasoning, and crumbled feta tie it all together with the perfect balance of fresh, tangy, and salty flavors.

The best part? It comes together in about 15 minutes with simple, seasonal ingredients, making it the perfect side dish for cookouts, weeknight dinners, or meal prep.

Serve it alongside grilled chicken, burgers, steak, shrimp, or your favorite sausage for an easy, satisfying summer meal. And if you’re anything like me, don’t be surprised if you find yourself making it on repeat before summer comes to an end.

Want to see how it’s made? Cook with me:

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Prep time: 15 minutes

Servings: 6

Calories: 160

Protein: 4g

Ingredients:

• 2 ears of corn

• 2 ripe avocados, diced

• 2 mini cucumbers, thinly sliced

• ½ small red onion, thinly sliced

• 1 cup grape tomatoes, halved

• ¼ cup fresh basil, thinly sliced

• ⅓ cup crumbled feta cheese

• Juice of 1 lemon

• 1 tablespoon olive oil

• ½ teaspoon garlic herb seasoning (or use a mix of salt, garlic powder, and dried parsley)

• Freshly cracked black pepper, to taste

Steps:

1. Microwave the corn in its husk for 5 minutes. Let it cool for a few minutes, then remove the husks and slice the kernels off the cob.

2. Add the corn, avocado, cucumbers, red onion, and grape tomatoes to a large serving bowl.

3. Drizzle with the olive oil and fresh lemon juice. Sprinkle with the garlic herb seasoning and black pepper.

4. Add the basil and feta, then gently toss until everything is evenly coated. Taste and adjust seasoning if needed.

5. Serve immediately, or chill for 15–30 minutes to let the flavors meld before serving.

Tip: This salad is best enjoyed the day it’s made to keep the avocado fresh and vibrant.

There’s something about grilling season that calls for a great marinade, and this Chipotle Chicken Marinade never disappoints. It creates smoky, slightly sweet, incredibly tender chicken that instantly elevates taco night, burrito bowls, salads, or just about any summer dinner. Best of all, it comes together in just 5 minutes, and then the refrigerator does the rest of the work overnight.

The marinade is made with a handful of simple ingredients: plain Greek yogurt, olive oil, fresh lime juice, garlic, honey, cumin, smoked paprika, and a little salt and pepper. The real star, though, is the chipotle peppers in adobo sauce. Finely chopped chipotle peppers and a spoonful of the adobo sauce add just the right amount of smoky heat and rich flavor without overpowering the chicken.

The Greek yogurt is the secret ingredient. It tenderizes the chicken while helping the seasonings cling to every bite, resulting in juicy, flavorful chicken with beautifully charred edges once it hits the grill.

You can use this marinade with whole chicken breasts, chicken thighs, or my favorite option—kabobs. I like to cube the chicken, let it marinate overnight in an airtight container, and thread it onto skewers just before grilling. After just a few minutes on each side, you’ll have perfectly charred, juicy chicken with irresistible smoky flavor.

I served mine in burrito bowls with rice, black beans, my Fresh Peach Salsa, and homemade Guacamole. To finish them off, I added crumbled cotija cheese, crunchy pepitas, and plenty of fresh cilantro. Every bite is packed with bright, smoky, fresh flavors, making this one of my favorite summer meals.

Want to see how it’s made? Cook with me:

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Prep time: 10 minutes (plus 3 hours or more for marinating chicken)

Cook time: 15 minutes

Servings: 6 (1/2 of a skewer each)

Calories: 265

Protein: 40g

Ingredients:

• 3 large chicken breasts, cut into 1-inch cubes

• 1 cup plain Greek yogurt

• 2 tablespoons olive oil

• 2 chipotle peppers in adobo, finely chopped

• 1 teaspoon adobo sauce (from the can)

• 1 tablespoon honey

• 2 cloves garlic, minced

• Juice of 1 lime

• 1 tablespoon ground cumin

• 1 teaspoon smoked paprika

• Salt and black pepper, to taste

Steps:

1. In a large bowl, whisk together the Greek yogurt, olive oil, chopped chipotle peppers, adobo sauce, honey, garlic, lime juice, cumin, smoked paprika, salt, and pepper until well combined.

2. Add the cubed chicken and toss until evenly coated. Cover and refrigerate for at least 4 hours, or preferably overnight, to marinate.

3. If using wooden skewers, soak them in water for at least 10 minutes before grilling.

4. Preheat your grill to medium-high heat (about 500°F).

5. Thread the marinated chicken onto the skewers, leaving a small amount of space between each piece for even cooking.

6. Grill for 5–6 minutes per side, or until the chicken reaches an internal temperature of 165°F.

7. Let the skewers rest for a few minutes before serving. Enjoy with rice, grilled vegetables, or your favorite dipping sauce.

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With love in our hearts and stomachs,

Morgan & Coop

There are plenty of days when the last thing I want is an overcomplicated dinner. I just want something that’s comforting, packed with flavor, and easy enough to throw together after a long day. These BBQ Chicken Wraps check every box. They’re quick to make, loaded with fresh ingredients, and taste like something you’d order from your favorite café.

Each wrap is filled with juicy BBQ chicken, sweet corn, crisp slaw, fresh tomatoes, green onions, red onion, and a creamy blend of ranch and BBQ sauce. Every bite has the perfect balance of smoky, sweet, creamy, and crunchy, making these wraps a dinner you’ll want to put on repeat.

My favorite way to prepare the chicken is to season it generously, grill it until it’s almost done, then brush on a layer of BBQ sauce during the final few minutes of cooking. As the sauce caramelizes, it creates an incredible smoky-sweet glaze that takes the flavor to the next level.

Of course, not every day is grilling weather. During a recent heat wave, standing over the grill wasn’t exactly appealing, so I made these in the air fryer instead. The chicken still turned out tender and juicy with plenty of smoky BBQ flavor, making it the perfect indoor alternative.

Lately, I’ve been using a Hot Honey seasoning from my local grocery store, which adds just the right amount of sweetness and spice. Traditional BBQ seasoning works just as well, or you can make your own by combining garlic powder, onion powder, smoked paprika, chili powder, cayenne pepper, brown sugar, salt, and black pepper.

For the BBQ sauce, use whatever you love most. I’ve been reaching for Wegmans’ Hot Honey BBQ Sauce lately, but any smoky, sweet, or spicy variety will work beautifully. Pair it with your favorite ranch dressing, wrap everything up in a whole wheat tortilla, and you’ll have an easy, high-protein dinner that’s just as delicious for lunch the next day.

Want to see how they’re made? Cook with me:

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Prep time: 10 minutes

Cook time: 20 minutes

Servings: 2

Calories: 670

Protein: 58g

Ingredients:

• 2 thinly sliced chicken breasts

• BBQ seasoning

• Olive oil

• BBQ sauce

• 1 ear of corn

• 1 Roma tomato, seeded and diced

• 2 green onions, thinly sliced

• 1/4 cup diced red onion

• 2 cups coleslaw mix (or shredded lettuce)

• 1/4 cup light ranch dressing

• 2 whole wheat wraps

Steps:

1. If grilling, preheat the grill to 500°F. If air frying, preheat the air fryer to 400°F.

2. Drizzle both sides of the chicken with olive oil and season generously with BBQ seasoning, pressing the seasoning into the chicken.

3. Grill for 4–6 minutes per side, or air fry for 7–8 minutes per side, until the chicken reaches an internal temperature of 165°F.

4. After flipping the chicken, brush a thin layer of BBQ sauce over the top and continue cooking. Once the chicken is cooked through, let it rest for 3–4 minutes, then dice it into bite-sized pieces.

5. Microwave the corn in its husk for 4–5 minutes, or remove it from the husk and grill for 4–5 minutes, turning occasionally. Let cool slightly, then cut the kernels off the cob.

6. In a medium bowl, combine the diced chicken, corn, tomato, green onions, red onion, coleslaw mix (or shredded lettuce), ranch dressing, and 2 tablespoons BBQ sauce. Stir until everything is evenly coated.

7. Heat a large skillet or grill pan over medium-low heat.

8. Lay a wrap flat and spoon half of the filling into the center. Fold in the sides, then tightly roll the wrap.

9. Place the wrap seam-side down in the skillet. Cook for 2–3 minutes per side, or until golden brown and crispy.

10. Slice in half and serve.

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With love in our hearts and stomachs,

Morgan & Coop

This Mango Chia Seed Pudding is a creamy, high-protein treat that doubles as the perfect grab-and-go breakfast or energizing afternoon snack. It’s fruity, refreshing, and you’ll quickly find yourself looking for any excuse to make it.

With just a handful of simple ingredients, this pudding transforms into a nutrient-dense meal that’s satisfying, filling, and truly gets better with every spoonful.

• Chia seeds: These tiny seeds are packed with fiber and omega-3s, helping support digestion, stabilize blood sugar, and provide long-lasting energy. Once they soak, they create that thick, pudding-like texture we’re after.

• Protein powder: Adding protein powder boosts satiety and helps you hit your daily protein goals. I use Orgain vanilla protein powder for its smooth texture and flavor. You can use code COOPSKITCHEN for 20% off your order.

• Milk: Milk is essential for allowing the chia seeds to absorb and thicken properly, creating that ultra-creamy consistency. I love using a high-protein milk to elevate the macros even more.

What truly takes this pudding to the next level is the combination of sweet mango, warm cinnamon, and a splash of vanilla. For even more tropical flavor and texture, fold in fresh mango chunks and shredded coconut before refrigerating.

It’s simple, nourishing, and tastes far more indulgent than it actually is—which is exactly how breakfast (or snack time) should be.

How to store: You can use any airtight container you have! I like to use 32 oz glass mason jars. The metal lids they came with rusted over time, so I switched to these plastic ones — and they’ve held up great! These are good for up to 5 days in the fridge.

Don’t skip the toppings! You can use any of your favorites — mine include fruit, seeds, nuts, granola and honey.

Want to see how they’re made? Cook with me:

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Prep time: 10 minutes

Servings: 1

Calories: 455

Protein: 40g

Ingredients

• 3 tablespoons chia seeds

• 1 heaping 1/2 cup frozen mango

• 1/4 teaspoon vanilla extract

• 1/4 teaspoon ground cinnamon

• Pinch of salt

• 1 scoop vanilla protein powder (I use Orgain.)

• 1/2 cup milk, plus 1/3 cup milk

Suggested Toppings:

• Fresh mango

• Berries

• Granola

• Nuts or seeds

• Shredded coconut (optional)

• Drizzle of honey

Instructions

1. Add the frozen mango, 1/2 cup milk, protein powder, cinnamon, vanilla, and salt to a blender. Blend until smooth.

2. In a jar or airtight container, combine the mango mixture, remaining 1/3 cup milk, and chia seeds. Stir until evenly combined.

3. If desired, fold in fresh mango chunks and shredded coconut.

4. Let the mixture sit for 10 minutes, then stir again to prevent the chia seeds from clumping.

5. Refrigerate for at least 2–4 hours, or overnight, until thickened.

6. Stir once more before serving, then top with fresh mango, berries, granola, nuts or seeds, and a drizzle of honey.

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With love in our hearts and stomachs,

Morgan & Coop

There’s nothing better than a meal that tastes like summer, and these Healthy Summer Grain Bowls are exactly that. Packed with juicy peaches, sweet charred corn, crisp cucumbers, ripe tomatoes, and a bright herby vinaigrette, they're fresh, colorful, and incredibly satisfying. Best of all, each bowl packs 60g of protein, making it a meal that will keep you full long after dinner.

To keep things simple, I used a store-bought lemon garlic marinade for the chicken. If you have the time, let it marinate overnight for the most flavorful, juicy results, but even just 2 hours will give you tender, delicious chicken that's perfect for these bowls.

I seasoned the corn with garlic powder, dried parsley, salt, and pepper before grilling. As the corn cooks, it develops a light char that brings out its natural sweetness and adds even more flavor to every bite.

The quinoa is anything but boring, either. Instead of cooking it in water, simmer it in vegetable broth for an extra layer of savory flavor. Then pile on the grilled corn, peaches, cucumbers, tomatoes, pickled onions, and sliced chicken before finishing everything with a drizzle of the fresh herby vinaigrette, crumbled feta, and crunchy pepitas. Every bite is packed with sweet, savory, tangy, and crunchy flavors that make this bowl anything but ordinary.

Whether you're meal prepping lunches for the week or looking for a fresh, feel-good dinner, these grain bowls are a recipe you'll find yourself making all summer long. I know they'll be on repeat in my kitchen!

Want to see how it’s made? Cook with me:

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Prep time: 25 minutes

Cook time: 20 minutes

Servings: 4

Calories: 693

Protein: 60g

Ingredients:

For the chicken:

• 4 thin chicken breasts

• Store-bought lemon garlic marinade

For the quinoa:

• 1 cup dry quinoa

• 2 cups vegetable broth (or water)

For the corn:

• 2 ears corn

• 3 tbsp olive oil

• 1/2 tsp garlic powder

• 1/2 tsp dried parsley

• Salt and pepper, to taste

For the herbed vinaigrette:

• 1/3 cup olive oil

• Juice of 1 lemon

• 2 tsp Dijon mustard

• 2 tsp honey

• 1/3 cup loosely packed fresh parsley

• 1 garlic clove

• Salt and pepper, to taste

For the bowls:

• 2 peaches, pitted and sliced

• 1 cup grape tomatoes, halved

• Pickled onions

• 1 cup seedless cucumber, sliced

For garnish:

• Crumbled feta

• Fresh parsley

• Pepitas

Steps:

1. Marinate the chicken in the lemon garlic marinade for at least 2 hours or overnight.

2. Preheat the grill to 500°F.

3. Rinse the quinoa in a fine-mesh strainer. Add the quinoa and vegetable broth to a small saucepan. Bring to a boil, then reduce to a simmer. Cover and cook for about 15 minutes, or until the liquid has been absorbed. Remove from the heat and fluff with a fork.

4. In a small bowl, combine the olive oil, garlic powder, dried parsley, salt, and pepper. Brush the mixture over the corn.

5. Grill the chicken and corn for 4–6 minutes per side. Cook the chicken until it reaches an internal temperature of 165°F.

6. Let the corn cool slightly, then cut the kernels off the cob.

7. In a small blender or food processor, combine the olive oil, lemon juice, Dijon mustard, honey, parsley, garlic, salt, and pepper. Blend until smooth.

8. Assemble the bowls by dividing the quinoa among serving bowls. Top with the grilled corn, cucumbers, tomatoes, pickled onions, peaches, and chicken. Drizzle with the herbed vinaigrette and garnish with crumbled feta, fresh parsley, and pepitas.

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With love in our hearts and stomachs,

Morgan & Coop

I love chicken salad, and I love pickles, so naturally I had to combine the two into this Dill Pickle Chicken Salad. It’s creamy, crunchy, tangy, and packed with fresh herbs, with 41g of protein per serving to keep you full and satisfied. Whether you’re looking for an easy lunch, a high-protein snack, or a simple meal prep recipe, this one checks all the boxes.

One of my favorite things about this recipe is that it comes together with simple, budget-friendly ingredients. Crisp celery adds plenty of crunch, garbanzo beans boost the protein and fiber, red onion brings a little bite, and fresh dill and parsley brighten everything up. Of course, the dill pickles and banana peppers are the stars of the show, adding that salty, briny flavor that makes every bite so good.

Instead of using mayonnaise, I made the dressing with plain Greek yogurt for a lighter, protein-packed twist. A little Dijon mustard, fresh lemon juice, pickle juice, honey, garlic, salt, and pepper create a creamy dressing that’s bright, tangy, and full of flavor. It coats every bite without feeling heavy.

To make the chicken extra flavorful, I slice each breast in half horizontally and pound them to an even thickness before marinating them in olive oil, fresh lemon juice and zest, garlic powder, onion powder, dried parsley, dried dill, salt, and pepper. Let the chicken marinate for at least 3 hours—or overnight if you have the time—for the juiciest, most flavorful results.

Once the chicken is grilled and diced, everything comes together in just a few minutes. Toss the chicken with the vegetables, herbs, garbanzo beans, and creamy dressing, then let the salad chill for about 30 minutes so the flavors have a chance to meld together.

This recipe is perfect for meal prep. Divide it into four airtight containers (I love the Ello containers because they're leak-proof), and you'll have lunch ready for the week. I usually enjoy mine with crackers for dipping, but it's just as delicious with pretzels, spooned into a wrap, piled onto toasted bread, or served in crisp lettuce cups.

Want to see how it’s made? Cook with me:

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Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4

Calories: 355

Protein: 41g

Ingredients:

For the chicken:

• 2 large chicken breasts

• 2 tablespoons olive oil

• Juice of 1 lemon

• Zest of 1 lemon

• 1 teaspoon garlic powder

• 1 teaspoon onion powder

• 1 teaspoon dried parsley

• 1 teaspoon dried dill

• 1 teaspoon kosher salt

• ½ teaspoon black pepper

For the salad:

• 2 stalks celery, diced

• 1 (15–16 oz) can garbanzo beans, drained and rinsed

• ½ medium red onion, finely diced

• 1 cup dill pickles, diced

• 1 cup banana peppers, diced

• 1 garlic clove, minced

• ¼ cup fresh dill, finely chopped

• ¼ cup fresh parsley, finely chopped

For the dressing:

• 1 cup plain Greek yogurt

• Juice of 1 lemon

• 2 tablespoons pickle juice

• 2 teaspoons Dijon mustard

• 2 teaspoons honey

• ½ teaspoon kosher salt, or to taste

• ¼ teaspoon black pepper, or to taste

For serving:

• Crackers

• Pretzels

• Wraps

• Toast or sandwich bread

• Lettuce cups (optional)

Steps:

1. Slice each chicken breast in half horizontally to create four thinner cutlets. Pound them to an even thickness for even cooking.

2. Drizzle both sides with the olive oil and lemon juice. Season with the lemon zest, garlic powder, onion powder, dried parsley, dried dill, salt, and pepper. Marinate for at least 3 hours or overnight.

3. Preheat a grill (or grill pan) to medium-high heat, about 450–500°F. Grill the chicken for 4–5 minutes per side, or until the internal temperature reaches 165°F. Let rest for 5–10 minutes before dicing into bite-sized pieces.

4. While the chicken rests, add the garbanzo beans to a large bowl. Lightly mash about one-third of the beans with a fork to create a creamier texture, leaving the remaining beans whole.

5. Add the celery, red onion, dill pickles, banana peppers, garlic, fresh dill, and parsley.

6. In a small bowl, whisk together the Greek yogurt, lemon juice, pickle juice, Dijon mustard, honey, salt, and pepper until smooth.

7. Pour the dressing over the salad, add the diced chicken, and gently toss until everything is evenly coated.

8. Enjoy with crackers or pretzels, spooned into a wrap, piled onto toasted bread, or served in lettuce cups. Store in an airtight container in the refrigerator for up to 4 days.

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With love in our hearts and stomachs,

Morgan & Coop

If you find yourself with a couple of ripe bananas sitting on the counter, these Easy Banana Pancakes are exactly what you should make. They’re naturally sweet, fluffy, and come together with simple pantry staples you probably already have on hand. Even better, they’re easy to make gluten-free and dairy-free, making them a great option for just about everyone at the breakfast table.

These pancakes are perfect for a slow weekend brunch, but they’re also a great option for meal prep. Make a batch at the beginning of the week, then simply reheat them in the microwave, toaster, or air fryer for a quick breakfast on busy mornings.

The batter comes together in just a few minutes. Start by blending your dry ingredients—oats, baking powder, cinnamon, nutmeg, and salt—until the oats resemble a fine flour. I always recommend blending the dry ingredients first so your blender is still clean when it’s time for the wet ingredients. If you blend the wet ingredients first, the oat flour tends to stick to the sides of the blender.

Next, blend together the bananas, egg, milk, and vanilla until completely smooth. Pour the wet ingredients into the dry ingredients and whisk everything together until you have a thick, smooth batter. Let it rest for about five minutes before cooking so the oats have time to absorb some of the liquid and the pancakes become extra fluffy.

One of my favorite things about this recipe is how easy it is to customize. Fold in chocolate chips for a sweeter breakfast, fresh blueberries for a fruity twist, chopped nuts for a little crunch, or even sprinkles to make them extra fun for kids (or adults!).

My Best Tips for Perfect Pancakes

A few simple tricks will help you get golden, fluffy pancakes every time:

• Preheat your pan over medium-low heat. A pan that’s too hot will brown the outside before the inside has a chance to cook. Giving your skillet a few minutes to heat up makes all the difference.

• Grease the pan between batches. I prefer cooking pancakes in a little unsalted butter because it adds great flavor and helps create those beautifully golden edges. Nonstick cooking spray works too if you prefer.

• Wait for the bubbles. Let the pancakes cook for about 2–3 minutes on the first side. Once you see bubbles forming across the surface and the edges begin to look set, they’re ready to flip. Cook for another 1–2 minutes on the second side until they’re cooked through.

• Flip with confidence. One quick, smooth motion works much better than a slow, hesitant flip. It helps the pancakes stay intact and gives you that perfectly round shape.

Serve them warm with fresh fruit, a drizzle of maple syrup, and your favorite cup of coffee. They're simple, wholesome, and a delicious way to use up those ripe bananas before they go to waste.

Want to see how it’s made? Cook with me:

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Prep time: 10 minutes

Cook time: 20 minutes

Servings: 4 (3 panckaes each)

Calories: 250

Protein: 9g

Ingredients

• 2 cups old-fashioned oats

• 1 tablespoon baking powder

• 1/4 tsp of cinnamon

• Dash of nutmeg

• Dash of salt

• 2 ripe bananas

• 1 cup milk

• 1 egg

• Dash of vanilla extract

• Butter or nonstick cooking spray, for cooking

• Blueberries, chocolate chips, chopped nuts, or sprinkles (optional mix-ins)

For Serving

• Fresh fruit

• Maple syrup

Instructions

1. Preheat a nonstick skillet or griddle over medium-low heat.

2. Add the oats, baking powder, cinnamon, and salt to a blender and blend until the oats resemble a fine flour. Transfer to a medium bowl.

3. Add the bananas, milk, egg, and vanilla to the blender and blend until smooth. Pour the wet ingredients into the bowl with the dry ingredients and whisk until combined. Let the batter rest for about 5 minutes to thicken.

4. Melt 1/2 tablespoon of butter in the skillet (or coat with nonstick cooking spray).

5. Pour the batter into the skillet, using about 1/4 cup per pancake. If using mix-ins, sprinkle them onto the pancakes immediately after pouring the batter.

6. Cook for 2–3 minutes, or until bubbles begin to form on the surface and the edges look set and lightly golden.

7. Flip and cook for an additional 1–2 minutes, or until the pancakes are cooked through and golden brown.

8. Serve warm with fresh fruit and a drizzle of maple syrup, if desired.

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With love in our hearts and stomachs,

Morgan & Coop

Pasta salad season is officially here, and what better way to celebrate than with a Supreme Pizza Pasta Salad? Inspired by one of my all-time favorite comfort foods, a cheesy slice of supreme pizza, this recipe packs all of those familiar, savory flavors into one fresh and satisfying bowl.

Whether you’re looking for an easy weeknight dinner, prepping lunches for the week, or bringing a dish to your next summer barbecue, this pasta salad is guaranteed to be a crowd-pleaser. It’s hearty enough to enjoy as a meal on its own, but also makes the perfect side for cookouts, picnics, and backyard gatherings.

Just like a classic supreme pizza, it’s loaded with all of the best toppings. I used everything that’s on my go-to pizza order, but the best part is that you can easily customize it with your own favorites.

My favorite pizza toppings:

• Italian turkey sausage

• Turkey pepperoni

• Grape tomatoes

• Green bell pepper

• Red onion

• Banana peppers

• Black olives

• Mozzarella pearls

• Fresh basil

Everything gets tossed in a simple homemade Italian vinaigrette that brings all of those pizza-inspired flavors together. Short on time? A bottle of your favorite Italian dressing works just as well.

If you’re looking to switch up your pasta salad lineup this summer, this recipe deserves a spot on your table. It has all the comfort of pizza night with the fresh, shareable feel of a classic summer pasta salad.

Want to see how it’s made? Cook with me:

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Prep time: 15 minutes

Cook time: 25 minutes

Servings: 8

Calories: 533

Protein: 33g

Ingredients:

For the salad:

• 12 oz rotini, cooked according to package directions

• 16 oz Italian turkey sausage (*see notes below)

• 1/2 cup turkey pepperoni, sliced into 1/4-inch strips

• 1 cup grape tomatoes, halved

• 1/2 red onion, finely diced

• 1 green bell pepper, diced

• 1/2 cup sliced black olives

• 1/2 cup chopped banana peppers

• 8 oz mozzarella pearls

If using plain turkey sausage:

• 2 tsp Italian seasoning

• 1 tsp garlic powder

• 1/4 tsp red pepper flakes

• Salt and pepper, to taste

• 1 tbsp olive oil

For the Italian vinaigrette:

• 1/4 cup olive oil

• 1/4 cup red wine vinegar

• 1 tbsp maple syrup

• 2 tsp Dijon mustard

• Juice of 1 lemon

• 2 cloves garlic, minced

• 1 tsp Italian seasoning

• 1/4 tsp red pepper flakes

• Salt and pepper, to taste

For garnish:

• Fresh basil, sliced into ribbons

• Freshly grated Parmesan cheese

Steps:

1. Heat 1 tablespoon of olive oil in a large skillet over medium heat.

2. If using plain turkey sausage, combine the sausage with the Italian seasoning, garlic powder, red pepper flakes, salt, and pepper in a medium bowl. Mix just until combined.

3. Add the sausage to the skillet, breaking it into crumbles as it cooks. Cook for 10–12 minutes, or until lightly browned and no longer pink. Transfer to a paper towel-lined plate to absorb any excess grease and let cool slightly.

4. Meanwhile, cook the rotini according to the package directions. Drain and rinse under cold water to stop the cooking process and cool the pasta.

5. In a large bowl, combine the cooled rotini, cooked sausage, turkey pepperoni, grape tomatoes, red onion, green bell pepper, black olives, banana peppers, and mozzarella pearls.

6. In a small bowl or measuring cup, whisk together the olive oil, red wine vinegar, maple syrup, Dijon mustard, lemon juice, garlic, Italian seasoning, red pepper flakes, and salt and pepper until well combined.

7. Pour the dressing over the pasta salad and toss until everything is evenly coated.

8. Garnish with fresh basil ribbons and freshly grated Parmesan cheese before serving.

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With love in our hearts and stomachs,

Morgan & Coop

There are certain meals that instantly remind me of summertime, and this Easy Baked Chicken Milanese is at the top of that list. Crispy, juicy chicken is topped with a bright, peppery arugula salad, creating a meal that’s equal parts comforting and refreshing. It’s the perfect balance of savory and vibrant.

To keep things a little lighter, I bake my chicken instead of pan-frying it. You still get that beautifully golden, crispy crust without all the extra oil or the mess of standing over the stove.

Breading the chicken is a simple four-step process. It might sound like a lot at first, but once you get into a rhythm, you’ll have all of your chicken coated and ready for the oven in no time.

Step 1: Slice and tenderize the chicken

The best Chicken Milanese starts with thin chicken cutlets. Slice each chicken breast horizontally, cover it with a piece of plastic wrap, and pound it until it’s an even ¼-inch thick. Season both sides with garlic powder, salt, and pepper.

Step 2: Coat with flour

Lightly dredge each piece of chicken in flour, making sure it’s completely coated. This gives the egg something to cling to and helps the breadcrumb coating stay in place after baking. Skipping this step can cause the breading to fall off.

Step 3: Dip in beaten eggs

Next, dip the floured chicken into beaten eggs. The egg acts as the glue that helps the seasoned breadcrumbs stick to every bite.

Step 4: Coat with seasoned breadcrumbs

I usually start with seasoned breadcrumbs, then add a few extra ingredients to make them even more flavorful. Mix in grated Parmesan, garlic powder, Italian seasoning, paprika, salt, and pepper for a coating that’s crispy, cheesy, and packed with flavor. Before baking, give the chicken a light spritz of oil to help it brown and crisp up in the oven. Halfway through cooking, flip each piece over and spray the other side with oil as well.

While the chicken bakes, you can throw together the fresh arugula salad. It's made with peppery arugula, juicy grape tomatoes, thinly sliced red onion, and shaved Parmesan, all tossed in a simple homemade lemon vinaigrette. Whisk together olive oil, fresh lemon juice, honey, Dijon mustard, and garlic before pouring it over the salad and tossing everything together.

I love serving the Chicken Milanese with a generous pile of the arugula salad right on top. As I slice into the crispy chicken, I can scoop up a forkful of the salad with every bite, making sure I get a little bit of everything. It's fresh, flavorful, and one of my favorite meals to make all summer long.

Want to see how they’re made? Cook with me:

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Prep time: 15 minutes

Cook time: 25 minutes

Serving size: 1 chicken cutlet + 3 cups of salad

Calories: 450

Protein: 36g

Ingredients:

For the chicken:

• Chicken breasts

• Eggs

• Flour

• Breadcrumbs

• Italian seasoning

• Grated Parmesan

• Lemon zest

• Garlic powder

• Paprika

• Salt & pepper

• Oil spray

For the salad:

• Arugula

• Red onion, thinly sliced

• Grape tomatoes, halved

• Shaved Parmesan

• 1/4 cup of Olive oil

• Juice of 1 lemon

• 2 tsp of honey

• 1 tsp of dijon mustard

• 1 clove garlic, minced

• Salt & pepper

Instructions:

1. Preheat the oven to 400°F and line a large baking sheet with parchment paper.

2. Slice the chicken breasts horizontally to create thinner cutlets. Cover with plastic wrap and pound until about ¼-inch thick. Season both sides with garlic powder, salt, and pepper.

3. Set up your coating station:

   • Bowl 1: Flour

   • Bowl 2: Beaten eggs

   • Bowl 3: Breadcrumbs mixed with Italian seasoning, grated Parmesan, paprika, garlic powder, salt, and pepper (about ¼ teaspoon of each seasoning and 2 tablespoons grated Parmesan for every ½ cup of breadcrumbs).

4. Coat each piece of chicken in the flour, then dip it into the beaten eggs, and finally coat it evenly with the seasoned breadcrumb mixture.

5. Place the coated chicken on the prepared baking sheet. Lightly spray the tops with oil and bake for 20 minutes, flipping halfway through and spraying the other side with oil. If you’re cooking larger or thicker chicken breasts, they may require additional cooking time. The chicken is done when it reaches an internal temperature of 165°F.

6. Turn the broiler on high and broil for 2–3 minutes, watching carefully to prevent burning.

7. Meanwhile, add the arugula, red onion, tomatoes, and shaved Parmesan to a large bowl.

8. In a small bowl, whisk together the olive oil, lemon juice, honey, Dijon mustard, garlic, salt, and pepper. Pour over the salad and toss until evenly coated.

9. Serve each piece of chicken topped with 2–3 cups of the salad.

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With love in our hearts and stomachs,

Morgan & Coop

Let me introduce you to your new favorite way to eat a turkey sandwich. This Blueberry, Brie & Bacon Turkey Panini is layered with sweet blueberry jam, melty brie, crispy bacon, and shaved turkey breast, all pressed between two slices of perfectly toasted sourdough. It's the kind of sandwich that makes you rethink everything you thought you knew about a "boring" lunch.

The best part? You only need five main ingredients: sourdough bread, blueberry jam, brie, bacon, and deli turkey. I also like to spread a thin layer of mayonnaise (or butter) on the outside of the bread before toasting. It creates an irresistibly crispy, golden crust that makes every bite feel like something you'd order at your favorite neighborhood café without ever leaving your kitchen.

If you're looking for the perfect side, serve this panini with homemade sweet potato fries. Peel the sweet potatoes, cut them into fries, and toss them with garlic powder, paprika, salt, and pepper. Bake at 400°F for 20–25 minutes, flipping halfway through, until they're tender on the inside and lightly crisp on the outside. The savory, seasoned fries pair perfectly with the sweet blueberry jam, creamy brie, and smoky bacon, making this an easy meal you'll want to make again and again.

Want to see how they’re made? Cook with me:

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Prep time: 15 minutes

Cook time: 15 minutes

Serving size: 1/2 of a panini

Calories: 360

Protein: 21g

Ingredients:

• Sourdough bread

• Blueberry jam

• Brie, cut into 1” × 1” × 1/4” pieces

• Turkey bacon

• Sliced turkey breast

• Mayonnaise (or butter)

Steps:

1. Air fry the turkey bacon at 400°F for 9–11 minutes, or until it reaches your desired crispiness.

2. Preheat a large skillet over medium-low heat.

3. Spread a thin layer of mayonnaise on the outside of each slice of bread.

4. On one inside slice of bread, spread a generous layer of blueberry jam.

5. Layer the brie in a single layer, followed by 2 slices of cooked turkey bacon and sliced turkey breast.

6. Place the sandwich in the skillet and cook, covered, for 2–3 minutes per side, or until the bread is golden brown and the brie is melted. Watch closely to prevent burning.

7. Slice in half and serve.

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With love in our hearts and stomachs,

Morgan & Coop

Keeping the kitchen cool is always one of my top priorities during the summer. When we were in the middle of a recent heat wave, I wanted something that felt fresh, satisfying, and didn’t require turning on the oven. These Spring Rolls were exactly what I was craving.

They’re packed with crisp vegetables, fresh herbs, and tender shredded chicken, all wrapped up for the perfect refreshing bite. Pair them with the Spicy Peanut Dipping Sauce, and you’ve got a meal that’s light enough for a hot day but still filling.

One of my favorite parts of this recipe is that the chicken cooks in the air fryer, which gives off very little heat compared to the oven. It’s my go-to appliance all summer long. If you don’t want to cook at all, a store-bought rotisserie chicken works just as well and makes these even quicker to throw together.

I also love how customizable spring rolls are. Think of them as a build-your-own meal that everyone can make exactly how they like it. They’re perfect for families, casual dinners with friends, or anyone who likes a little variety on their plate. Set everything out buffet-style and let everyone create their own combination.

For my spring roll assembly station, I included:

• Butter lettuce

• Mini cucumbers

• Grated carrots

• Shredded red cabbage

• Green onions

• Fresh cilantro

• Fresh mint

• Shredded chicken

• Sesame seeds

Of course, you can make them your own! Sliced avocado, bell peppers, mango, rice noodles, shrimp, tofu, or edamame would all be delicious additions. The possibilities are endless, which is exactly why this recipe is one I’ll be making on repeat all summer long.

A savory, spicy peanut sauce is the perfect complement to these cool, refreshing spring rolls. It comes together in just a few minutes with no cooking required—simply whisk everything together and it’s ready to serve. It’s the kind of effortless sauce that tastes like you spent much more time making it.

If you’re looking for a lighter option, I love substituting PBFit for traditional peanut butter. You truly can’t taste the difference, and it significantly cuts down on the calories while still giving you that creamy peanut flavor. Along with the peanut butter (or PBFit), you’ll need soy sauce, rice vinegar, honey, fresh ginger, garlic, chili crisp, and fresh lime juice to bring the sauce to life. It’s creamy, tangy, savory, and has just the right amount of heat to pair perfectly with the fresh spring rolls.

Want to see how they’re made? Cook with me:

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Prep time: 25 minutes

Cook time: 15 minutes

Serving size: 3 spring rolls & 1/4 cup of sauce

Calories: 425

Protein: 41g

Ingredients:

For the spring rolls:

• Spring roll wrappers

• Butter lettuce

• Mini cucumbers, thinly sliced

• Grated carrots

• Shredded red cabbage

• Green onions, thinly sliced

• Fresh mint, chopped

• Fresh cilantro, chopped

• Sesame seeds

• Shredded chicken

• Sesame oil

• Garlic powder

• Ground ginger

• Salt & pepper

For the spicy peanut sauce:

• 1/4 cup soy sauce

• 1 cup peanut butter (or prepare 1 cup PBFit according to the package directions)

• 2 tbsp rice vinegar

• 2 tbsp honey

• 2 tbsp fresh ginger, minced

• 1–2 tbsp chili crisp

• 2 cloves garlic, minced

• Juice of 1 lime

• 1–2 tbsp warm water, if needed to thin the sauce

Instructions:

1. Preheat your air fryer to 400°F.

2. If using large chicken breasts, slice them in half horizontally and tenderize them to an even thickness.

3. Brush the chicken with sesame oil, then season with garlic powder, ground ginger, salt, and pepper. Air fry for 12–14 minutes, flipping halfway through, or until the internal temperature reaches 165°F. Let cool slightly, then shred.

4. While the chicken cooks, prepare all of your vegetables so they’re ready for assembly.

5. Fill a large shallow bowl with warm water.

6. Dip one spring roll wrapper into the warm water for 4–6 seconds (see my video for my technique), then lay it flat on a clean work surface.

7. On the bottom half of the wrapper, layer the lettuce, cucumbers, carrots, cabbage, mint, cilantro, and shredded chicken. Sprinkle with sesame seeds.

8. Carefully roll the wrapper tightly, folding in the sides as you roll.

9. In a small bowl, whisk together the soy sauce, peanut butter (or prepared PBFit), rice vinegar, honey, minced ginger, chili crisp, garlic, and lime juice until smooth. If the sauce is too thick, whisk in 1–2 tablespoons of warm water until it reaches your desired consistency.

10. Serve immediately with the spicy peanut sauce for dipping, or refrigerate until ready to enjoy.

June was one of those months where my calendar was almost as full as my stomach, and I mean that in the best possible way.

Ryan and I celebrated our second anniversary and his 35th birthday, enjoyed dirty s’mores around a campfire, went to the movies (we saw Obsession and I absolutely loved it), and lost all our money at the casino. I had a friend over for tacos & spicy margs before seeing for Mumford & Sons, went to a garden book fair, dabbled in some sprinkle art, made a banana pudding cheesecake, and somehow I still found time to make more brunches and walk more miles than I can count.

The warmer weather gave me a whole new lease on life. As much as I love being home (I am a true homebody at heart and can easily slip into hermit mode), this month reminded me how good it feels to say yes. I never regret spending time with the people I love, trying something new, or making memories. June was a gentle reminder that the best moments often happen when I choose to get out of the house, and I hope I carry that energy with me all summer long.

As much as June was filled with happy moments, I am still very much grieving the loss of Cooper. I think it’s important to remember that social media is often a highlight reel. I choose to share my favorite moments, but that doesn’t mean the hard ones don’t exist too.

Grief has been unpredictable. One moment I’m completely fine, and the next I’m in tears without even knowing what opened the floodgates. I’ve learned not to fight those moments. Instead, I’m trying to be patient with myself and allow myself to feel whatever comes. I know this kind of sadness doesn’t disappear overnight.

Cooper was so much more than “just a dog.” He was family, my constant companion, and such a big part of my everyday life. I know so many of you have experienced this kind of loss, and while I wish none of us had to, please know you are not alone.

Cooking has been one of my greatest sources of comfort this month, and I’ve spent many happy hours in Coop’s Kitchen. Creating recipes has given me something to pour my heart into, and sharing them with all of you has brought me so much joy.

I’m excited to share a full roundup of everything I’ve been making (and happily eating!) this month. I hope you find a new favorite recipe or two to enjoy yourself, or something delicious to make and share with the people you love.

Want to see how this is made? Cook with me:

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Note: Click on the name and it will bring you to the recipe!

1. Grilled Peach, Blackeberry and Cucumber Summer Salad

Every year, I like to crown one recipe as my “salad of the summer,” and this Grilled Peach, Blackberry & Cucumber Salad is the clear winner this year. Juicy, caramelized peaches, plump blackberries, and crisp cucumbers pair beautifully with sharp shallots, creamy goat cheese, and candied maple pecans. Served over a bed of arugula and finished with a creamy homemade balsamic vinaigrette, this salad is fresh, vibrant, and packed with flavor in every bite.

2. Mexican Street Corn Salad (Without Mayo)

If I had realized how easy it was to make Mexican Street Corn Salad, it would have been on my menu years ago. It’s fresh, crisp, packed with flavor, and works perfectly as a healthy side dish or appetizer. And what if I told you my version skips the mayo entirely and is still good enough to eat straight from the bowl? (Tortilla chips optional, but highly encouraged.)

3. Watermelon, Cucumber & Feta Salad

There’s nothing quite like a bright and refreshing Watermelon, Cucumber & Feta Salad on a hot summer day. Crisp cucumbers, juicy watermelon, sweet blueberries, and salty feta come together to create the ultimate sweet-and-savory summer side dish. Best of all, it’s completely no-cook, making it perfect for busy weeknights, backyard barbecues, and those days when it’s simply too hot to turn on the oven.

4. Balsamic Grilled Chicken

If summer had a signature chicken recipe, this would be an obvious choice. This Balsamic Grilled Chicken has been a staple in our home and continues to appear on our kitchen table season after season. It comes together in just 10 minutes with simple pantry ingredients and yields juicy, flavorful chicken with the perfect balance of sweet and tangy flavors.

5. Sausage & Veggie Pesto Tortellini Salad

This Sausage & Veggie Pesto Tortellini Salad is one of those recipes you’ll want to keep on repeat all summer long. Every bite is loaded with cheese-filled tortellini, tender vegetables, savory chicken sausage, and a garlicky pesto sauce that ties everything together. It’s hearty enough to enjoy as a complete meal, but it also makes a delicious side dish for cookouts, weeknight dinners, or meal prep throughout the week.

6. Fresh Peach Salsa

There’s something about adding fresh fruit to a savory dish that instantly makes it feel like summer, and this Fresh Peach Salsa does exactly that. Sweet, juicy peaches are paired with bright lime, fresh herbs, and a little heat for a salsa that tastes like it belongs on a sunny restaurant patio rather than in your own backyard.

7. Bacon, Jalapeño & Cheddar Stuffed Turkey Burgers

If you love bacon, jalapeños, and cheddar cheese, just wait until they’re all tucked inside a juicy grilled turkey burger. These Bacon, Jalapeño & Cheddar Turkey Burgers are packed with bold flavor in every bite and have become a staple on our summer grilling menu.

8. Teryaki Chicken & Pineapple Kabobs

The longer days and warmer nights are the perfect excuse to fire up the grill and make these sweet & savory Teriyaki Chicken & Pineapple Kabobs. They’re a fun twist on traditional kabobs and a great option for summer hosting when you want to serve something a little unexpected.

9. Blueberry Jalapeño Margarita

These Blueberry Jalapeño Margaritas are the perfect addition to your next summertime taco night. They’re sweet, spicy, incredibly refreshing, and the kind of cocktail that’s meant to be sipped slowly on the patio with good food and even better company.

10. High-Protein Spinach & Artichoke Chicken Salad

This High-Protein Spinach & Artichoke Chicken Salad is packed with fresh, nutrient-dense ingredients, has all the familiar flavors of the classic creamy dip, and delivers 37 grams of protein per serving. Serve it as a dip with crackers, pile it into a warm toasted wrap, or enjoy it over a bed of greens for a satisfying meal that's as nutritious as it is delicious.

11. Chicken Shawarma Skewers with Garlic Yogurt Tajini Sauce

Summer is the perfect time to fire up the grill and make these Chicken Shawarma Skewers with a creamy Garlic Yogurt Tahini Sauce. Thin slices of chicken are marinated in a simple, flavor-packed yogurt mixture, layered onto skewers, and grilled until perfectly charred. The result is tender, juicy chicken with warm shawarma spices, smoky grilled flavor, and irresistible caramelized edges.

12. One-Pan Turkey Taco Skillet

I love having a healthy lunch prep each week that I actually look forward to eating, and this Turkey Taco Skillet is a regular in my rotation. It’s high-protein, packed with flavor, reheats beautifully, and comes together in under 40 minutes — all in one pan!

13. Mexican Caesar Salad

Did you know the classic Caesar salad was actually created by an Italian immigrant in Tijuana, Mexico? As the story goes, on the Fourth of July in 1924, restaurateur Caesar Cardini was overwhelmed by a rush of American patrons crossing the border to escape Prohibition. With the kitchen running low on ingredients, he improvised and tossed together a simple salad tableside using what he had on hand. The rest is history!

Since the iconic dish is celebrating its 102nd birthday in 2026, I thought it was only fitting to put my own spin on the classic with this Mexican Caesar Salad.

14. Red, White & Blue Rice Crispy Treats

I’ll take any excuse to make Rice Crispy Treats. They’re incredibly easy to make, come together in no time, and are a dessert that everyone, from kids to adults, loves. Drizzle them with chocolate and add a handful of festive sprinkles, and you have a simple, on-theme treat that’s perfect for bringing to any holiday gathering.

15. Apple Pie Chia Seed Pudding

This Apple Pie Chia Seed Pudding makes breakfast feel like you’re having dessert first. With layers of creamy chia pudding, tender cinnamon-maple apples, and 26 grams of protein, it’s a nourishing breakfast that will keep you full and satisfied all morning long.

16. Salsa Verde Chicken Skillet

This Salsa Verde Chicken Skillet is an easy, one-pan meal that will save you both stress and dishes on busy weeknights. It’s great served fresh from the skillet or portioned out for meal prep. Either way, this is one of those simple recipes you’ll want to keep in your back pocket for nights when you need dinner on the table fast.

17. Eggplant Parmesan

If you’ve never been quite sure how you feel about eggplant, let this Eggplant Parmesan be your deciding factor. Layers of crispy breaded eggplant, rich pasta sauce, and melty mozzarella come together to create a dish so comforting and flavorful that you’ll hardly remember you’re eating a vegetable.

18. Snack Plate

This isn't really a recipe, just a little reminder to make yourself a snack plate every once in a while. They can be simple, satisfying, and well-rounded, with a little bit of everything you love. Sometimes the easiest meals are the ones that hit the spot the most.

Thank you for all of your support, it means the world to me.

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With love,

Morgan & Coop

If you love bacon, jalapeños, and cheddar cheese, just wait until they're all tucked inside a juicy grilled turkey burger. These Bacon, Jalapeño & Cheddar Turkey Burgers are packed with bold flavor in every bite and have become a staple on our summer grilling menu.

No grill? No problem. These burgers can easily be made on the stovetop while still achieving a golden, slightly crispy exterior and a juicy center. Simply heat a pan over medium-low with a drizzle of olive oil and cook the burgers, covered, for 5–6 minutes per side, or until the internal temperature reaches 165°F.

The burgers come together with just a handful of simple ingredients. Egg and breadcrumbs help bind everything together, while crispy turkey bacon, spicy jalapeño, and melty cheddar cheese create the perfect combination of smoky, creamy, and savory flavors. Fresh garlic, onion powder, Worcestershire sauce, and a drizzle of olive oil round everything out, keeping the burgers flavorful and juicy without much effort.

Serve these burgers on toasted buns with your favorite toppings. Since they're already loaded with bacon, cheese, and jalapeños, I like to keep the toppings simple with pickled onions and a drizzle of sriracha. Pair them with sweet potato fries, grilled corn, or your favorite summer side for an easy dinner that always hits the spot.

Love these turkey burgers and want to try more? Check out some of my other recipes!

• Greek Turkey Burgers

• Asian Turkey Burgers

• Buffalo Chicken Burger

Want to see how they’re made? Cook with me:

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Prep time: 15 minutes

Cook time: 10 minutes

Servings: 4

Calories: 342

Protein: 33g

Ingredients:

• 1 lb ground turkey

• 1 egg

• 1/3 cup breadcrumbs

• 1 tbsp Worcestershire sauce

• 1 jalapeño, finely chopped

• 3 cloves garlic, minced

• 2 slices turkey bacon, cooked according to package directions and diced

• 1/2 cup thick-cut shredded cheddar cheese

• 1 tbsp olive oil

• 1 tsp onion powder

• Salt and pepper, to taste

Steps:

1. In a large bowl, combine all of the burger ingredients and mix until just combined. Be careful not to over mix.

2. Form the mixture into 4 equal-sized patties and place them on a parchment-lined plate or baking sheet.

3. Preheat the grill to 500–600°F. Grill the burgers, covered, for about 10 minutes total, flipping halfway through. Cook until the internal temperature reaches 165°F.

4. Serve on buns if desired with your favorite toppings and sides.

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With love in our hearts and stomachs,

Morgan & Coop

Did you know the classic Caesar salad was actually created by an Italian immigrant in Tijuana, Mexico? As the story goes, on the Fourth of July in 1924, restaurateur Caesar Cardini was overwhelmed by a rush of American patrons crossing the border to escape Prohibition. With the kitchen running low on ingredients, he improvised and tossed together a simple salad tableside using what he had on hand. The rest is history!

Since the iconic dish is celebrating its 102nd birthday in 2026, I thought it was only fitting to put my own spin on the classic with this Mexican Caesar Salad.

It starts with a crisp bed of romaine lettuce tossed (or rather, drenched) in my homemade Greek yogurt Caesar dressing. Then it's piled high with juicy tomatoes, creamy avocado, jalapeños, green onions, fresh cilantro, charred corn, cilantro-lime chicken, pickled onions, and crumbled cotija cheese. Every ingredient brings something different to the table, creating the perfect balance of creamy, crunchy, smoky, and fresh.

Don't get me wrong—I love a classic Caesar salad. But this Mexican-inspired version takes it to another level. Every bite is packed with bold flavors and satisfying textures that will leave you wondering why more restaurants don't serve a version like this. It's fresh, filling, and the perfect salad to celebrate the Fourth of July or enjoy all summer long!

Want to see how this is made? Cook with me:

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Prep time: 20 minutes

Cook time: 12 minutes

Servings: 4

Calories: 500

Protein: 34g

Ingredients:

For the Salad:

• 4 medium chicken breasts, tenderized

• Store-bought cilantro lime marinade

• 2 heads romaine lettuce, chopped, rinsed, and dried

• 2 ears corn

• 1 jalapeño, thinly sliced

• 1 avocado, thinly sliced

• 2 Roma tomatoes, diced

• 1/2 cup pickled onions

• 2 green onions, thinly sliced

• 1/4 cup fresh cilantro, finely chopped

• 1/4 cup crumbled Cotija cheese

• Tortilla strips

For the Dressing:

• 1 cup plain Greek yogurt

• 1/4 cup grated Parmesan cheese

• 1–2 tbsp lemon juice

• 1 tbsp capers

• 1 tsp Dijon mustard

• 1 clove garlic

• Salt and pepper, to taste

• Optional: Water, to thin the dressing

Steps:

1. Marinate the chicken in the cilantro lime marinade for at least 3 hours, or overnight for the best flavor.

2. Preheat the grill to 500°F.

3. Grill the chicken and corn for 5–6 minutes per side. The chicken is done when it reaches an internal temperature of 165°F.

4. Once the corn is cool enough to handle, carefully cut the kernels off the cob.

5. In a blender or food processor, combine the Greek yogurt, Parmesan cheese, lemon juice, capers, Dijon mustard, garlic, salt, and pepper. Blend until smooth. If needed, add water 1 teaspoon at a time until the dressing reaches your desired consistency.

6. Add the romaine lettuce to a large bowl and toss with the dressing until evenly coated.

7. Divide the dressed lettuce among four bowls. Top with the corn, tomatoes, green onions, cilantro, avocado, pickled onions, jalapeños, tortilla strips, and Cotija cheese. Slice the chicken and serve it over the salads.

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With love in our hearts and stomachs,

Morgan & Coop