Popular, Healthy Make Ahead Freezer Meal Recipes – WellPlated.com

Better-Than-Chipotle Cilantro Lime Rice

Erin Clarke — Sun, 28 Sep 2025 10:05:00 +0000

Cilantro Lime Rice

Give your rice some zip and zest with this Cilantro Lime Rice recipe! It might be inspired by Chipotle, but it tastes SO much better when you make it at home. Stuff it into burritos, add it to bowls, or serve it as the perfect Taco Night side!

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The easiest way to upgrade your rice!

On its own, rice is pretty ho-hum. It benefits from some jazzing up, whether it’s Lemon Rice, Turmeric Rice, or this cilantro lime rice recipe.

By simply adding lime zest, juice, garlic, and cilantro, you’ll add bright, herbaceous flavor to your rice. It’s delish!
While Tex-Mex dishes like Crockpot Mexican Chicken are a natural pairing for cilantro lime rice, it’s surprisingly versatile. I’ve been making it to serve with Caribbean, Middle Eastern, and Asian dishes like Green Curry too.
Use my cooking technique and your rice will turn out delightfully fluffy. No soggy, clumpy rice here!

Everything about this cilantro lime rice recipe is easy-peasy, so I love adding it to my weekend meal prep routine. I’ll make a double batch and have it on hand for Steak Bowls and taco night!

5 Star Review

“Really liked how light and fresh this rice tasted. I served it with some grilled shrimp and it paired perfectly.”
— Margaret —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Long Grain Rice. I used jasmine rice for this recipe, but another long-grain variety of white rice will also work. What you don’t want is a short-grain rice, which is stickier and clumpier.
Water or Vegetable Broth. You’ll get a little extra flavor if you use broth.
Lime. You’ll need both the zest and the juice.
Garlic. Enough to add some oomph without making the rice taste garlicky.
Cilantro. The stems of cilantro are tender, so you don’t have to pull off the leaves unless you find the stems objectionable.

How to Make Cilantro Lime Rice

Rinse the Rice. This removes the starchiness, giving you the nice, fluffy texture you want. Add the rice to a sieve and run cold water over it until the water running off is clear, not cloudy.

Bring to a Boil. Add the rinsed rice, water, and salt to a pan and bring to a boil over high heat.

Simmer. Reduce the heat to low, cover the pan, and simmer for 12 minutes. (I’ve got an entire primer on How to Cook White Rice for some additional tips!)

Steam. Remove the pan from the heat and let the rice sit inside (still covered!) for 10 minutes.

Finish. Add the lime zest and juice, garlic, and cilantro. Season with additional salt if needed and ENJOY!

What to Serve With Cilantro Lime Rice

I bet you have some ideas of your own, too! But here are my personal faves:

Burritos. This Vegetarian Burrito recipe is fantastic for meal prep!
Enchiladas. A scoop of cilantro lime rice will round out your plate of Vegetarian Enchiladas.
Tacos. Serve Salmon Tacos or Flank Steak Tacos with this rice and refried beans.
Bowls. A Burrito Bowl is so much better with cilantro lime rice instead of plain rice!
Beans. Rice and beans is a classic budget-friendly meal! These Crock Pot Pinto Beans are a reader favorite.

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Cilantro Lime Rice

This homemade cilantro lime rice recipe might be inspired by Chipotle, but it tastes SO much better. Add it to burritos, bowls and more!

Course Side Dish

Cuisine American, Mexican

Prep Time 5

Cook Time 12

Resting Time 10

Total Time 27

Servings servings (2 cups of rice)

Calories 172kcal

Author Erin Clarke / Well Plated

Ingredients

1 cup long grain rice I used Jasmine
1 ½ cups water or vegetable broth
Pinch kosher salt omit if using broth
1 lime zest and juice
1 small clove garlic finely chopped
½ cup finely chopped fresh cilantro

Instructions

In a sieve, rinse the rice well and drain, swishing it until the water runs clear. Add it to a medium saucepan with the water and salt.
Bring to a boil uncovered, reduce the heat to low until you have a gentle simmer, then cover and reduce the heat all the way to low. Let gently simmer covered for 12 minutes (don’t peek!), then remove from the heat. Let steam 10 minutes, still covered.
While the rice is still warm, stir in the lime zest (zest it directly over the pan), lime juice, garlic, and cilantro. Taste and adjust the seasoning as desired.

Notes

TO STORE: Store the cilantro lime rice in an airtight container in the refrigerator for 3 to 4 days.
TO REHEAT: Warm the rice in the microwave until it’s heated through.
TO FREEZE: Pack the rice into airtight containers or freezer bags and freeze for up to 3 months. Thaw in the refrigerator before reheating.

Nutrition

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Easy Baked Oatmeal Is Perfect for Meal Prep Breakfasts!

Erin Clarke — Fri, 26 Sep 2025 10:05:00 +0000

Baked Oatmeal

Baked Oatmeal is a sturdy, sweet, slice-and-serve version of classic oatmeal that makes an especially satisfying way to start the day! Add cozy spices and your favorite fruit to make it your own.

This baked oatmeal is perfect for meal prep!

When you think oatmeal, you may think: creamy and in a bowl (like classic Oatmeal).

Baked oatmeal is sliceable and plate-able like a cake—basically, a completely new way to eat oatmeal. Thanks to an egg custard mixture that holds it all together, the texture is kind of like bread pudding, but with oats.

Here’s why I’ve been loving it lately:

Highly Customizable. While I love my Pumpkin Baked Oatmeal, the flavor kind of limits you in terms of add-ins. This baked oatmeal recipe is much more suitable for switching things up. Fold in your favorite fruit, go to town on toppings, and make it your own!
Hearty and Healthy. This is a breakfast that will fill you up without weighing you down. Like my Chocolate Oatmeal and Oatmeal Pancakes, it’s the kind of satisfying recipe that fuels you through your morning.
Pantry Ingredients. Most of the items you need for baked oatmeal are kitchen staples that you probably have on hand already. Win!
Made for Meal Prep. Not only is baked oatmeal perfect for a weekend breakfast or brunch get-together, it’s also ideal for meal prep. It holds up in the fridge for a week, and it’ll freeze for up to 3 months. We’re talking easy breakfasts for daaaaays. (Need more meal prep breakfast ideas? Try my Egg Muffins and Breakfast Bars.)

5 Star Review

“This baked oatmeal was so good! I made this on Sunday night to meal prep for the week. I ended up having to have a piece for dinner because it smelled so good I couldn’t wait to have it in the morning!”
— Brianna —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Sliced Almonds. Or pecans or walnuts—or skip the nuts altogether if you’re not a fan.
Unsweetened Applesauce. Make my Instant Pot Applesauce or Crockpot Applesauce sans sweetener if you’re feeling ambitious, or just crack open a jar if you’re not.
Pure Maple Syrup. Be sure to use real maple syrup, not pancake syrup. Honey or date syrup are excellent sweetener options too.
Eggs. For binding and some added protein.
Pure Vanilla Extract. The all-purpose flavor enhancer.
Cinnamon and Nutmeg. Brings that cozy factor.
Baking Powder. Baking powder helps baked oatmeal bake up into something a little bit cakey (in a good way).
Unsalted Butter. Melt and cool this.
Nonfat Milk. Want to make dairy-free baked oatmeal? Easy! Use almond milk or another unsweetened, unflavored plant milk and swap in your favorite plant-based butter or coconut oil.
Old-Fashioned Oats. Quick oats won’t give you the texture you want in baked oatmeal, and steel cut oats would need to be cooked first in order to be tender. If we’re Goldilocks here, old-fashioned oats are juuuuust right.
Blueberries. Or diced apples, strawberries, or your fruit of choice. Use fresh or frozen.
Turbinado Sugar. Optional, for an irresistible crispy-crunchy texture on top.
Toppings. Optional, but recommended. Nonfat Greek yogurt, nut butter, banana slices, maple syrup—you get the idea.

How to Make Baked Oatmeal

Prepare. Position a rack in the center of the oven, preheat it to 375 degrees F, and grease a baking pan.

Toast the Nuts. Nuts go from golden and toasty to burnt super fast, so don’t walk away from the oven while you’re roasting them. They’ll also continue cooking from the residual heat on the pan, so you’ll need to remove them as soon as you pull them out of the oven.

Make the Base. Everything comes together in one bowl!

Add the Oats and Mix-Ins. Stir the dry ingredients into the milk mixture.

Bake. Transfer the oat mixture to the prepared baking dish, add the turbinado sugar, and bake for 40 to 50 minutes. (You can bake it for 5 minutes less and it will have a creamier texture.)

Serve. Let the baked oatmeal cool for 5 minutes, then serve with desired toppings and ENJOY!

Recipe Variations

Peach Baked Oatmeal. Skip the nuts and swap the berries for peeled, diced peaches, then use almond extract instead of vanilla.
Baked Oatmeal with Apples. Baked oatmeal with apples would be delish!
Pear Baked Oatmeal. Use sweet, ripe pears for the fruit and swap the nutmeg with cardamom.
Banana Chocolate Chip Oatmeal. Swap the applesauce with mashed banana and add a generous handful of chocolate chips instead of fruit.
Mega-Healthy Baked Oatmeal. Add superfood ingredients like hemp seeds, chia, goji berries, and cacao nibs, then conquer the world.
Raisin Baked Oatmeal. Add raisins instead of fresh fruit. Dried cranberries are an option too!

What to Serve with Baked Oatmeal

Fresh Fruit. There’s already fruit in this baked oatmeal, but you can round things out by adding some more fresh fruit to your plate—or even Fruit Salad.
Something Savory. I like to pair sweet breakfast foods with something savory. Try Instant Pot Boiled Eggs or Baked Bacon in the Oven.
A Brunch-y Cocktail. Making baked oatmeal for a brunch get-together? Don’t forget the Peach Bellinis or Apple Cider Mimosas!

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Baked Oatmeal

This healthy baked oatmeal recipe is freezer-friendly, ideal for meal prep, and delicious too! Easy, healthy, and endless ways to customize!

Course Breakfast, brunch

Cuisine American

Prep Time 10

Cook Time 45

Total Time 55

Servings (9×9) pan

Calories 224kcal

Author Erin Clarke / Well Plated

Ingredients

½ cup sliced almonds or pecans or walnuts
1 cup unsweetened applesauce
⅓ cup pure maple syrup
2 large eggs
1 teaspoon pure vanilla extract
1 teaspoon ground cinnamon
⅛ teaspoon ground nutmeg
½ teaspoon kosher salt
¾ teaspoon baking powder
2 tablespoons unsalted butter melted and cooled
1 cup nonfat milk
2 cups old-fashioned oats
2 cups blueberries or diced apples, strawberries, or your fruit of choice, fresh or frozen
2 tablespoons turbinado sugar or similar coarse sugar (optional)
Optional for serving: nonfat Greek yogurt peanut butter, banana slices, an extra drizzle of maple syrup, or all of the above

Instructions

Place a rack in the center of your oven and preheat the oven to 375°F. Lightly coat a 9×9-inch baking pan with nonstick spray. Spread the almonds onto an ungreased baking sheet. Bake in the oven until the almonds are fragrant and toasted, about 8 minutes. Do not walk away towards the end of the cook time to ensure they do not burn. Immediately transfer to a cutting board. Let cool, then set aside.
In a large mixing bowl, whisk together the applesauce, maple syrup, eggs, vanilla, cinnamon, nutmeg, salt, and baking powder until smooth. Whisk in the melted butter and milk (if the butter resolidifies, warm the bowl in the microwave in 15-second increments until it melts).
Fold in the oats, then the almonds and blueberries (if your berries are frozen, do not thaw first).
Pour the oatmeal mixture into the prepared dish and smooth the top. Sprinkle evenly with the turbinado sugar. Bake in the preheated oven for 40 to 50 minutes, or until the center is moist but no longer damp and feels mostly firm to the touch and the edges are light golden brown (if your fruit is frozen, extend the baking time by 5 to 10 minutes). This will yield a moist oatmeal that's not quite set enough to easily cut with a knife; if you'd like a softer, more pudding-like texture, bake it for 5 minutes less.. Remove from the oven and let cool 5 minutes. Serve hot with your desired toppings.

Video

Notes

TO STORE: Refrigerate leftover baked oatmeal for 5 to 7 days, either wrapped in the baking pan or in an airtight container.
TO REHEAT: Bake the oatmeal in a 350°F oven until it’s warmed through, or simply heat it up in the microwave.
TO FREEZE: Freeze baked oatmeal for up to 3 months; you can either wrap and store the whole pan or wrap individual slices and place them in an airtight container or freezer bag for an easy heat-and-eat breakfast.

Nutrition

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Easy Flatbread Pizzas: Two Ways!

Erin Clarke — Thu, 25 Sep 2025 10:05:00 +0000

Flatbread Pizza

Whether you go gourmet or keep it classic, you can enjoy Flatbread Pizza without leaving your house! Use your own homemade dough (it’s easy!), or keep it quick with store-bought flatbread or naan, then pile on your favorite toppings.

Flatbread pizza, two ways (or come up with your own!)

The beauty of pizza is that there are endless topping options. And that’s true of flatbread pizza too!

I’ve put together recipes for a pesto flatbread pizza and a Margherita flatbread pizza, but you can put your own spin on this recipe too.

Here’s what makes it a favorite:

Dinner or an Appetizer. These easy flatbread pizzas work as a weeknight dinner, but their size makes an excellent appetizer too because you can cut them into rectangles perfect for snapping up from a snack table.
Faster Than Pizza. Homemade pizza is fast, but flatbread pizza is even faster thanks to their smaller size. Depending on the type of crust you use, dinner can be on the table in less than 20 minutes.
One Crust to Rule Them All. You’ll recognize my Whole Wheat Pizza Dough from my Buffalo Chicken Pizza, Burrata Pizza, Ricotta Pizza, and well, pretty much all of my other pizza recipes aside from Naan Pizza and Pita Pizza. I like to make a big batch of this dough, divide it up, freeze it, and use it whenever the pizza craving strikes.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Flatbread Crust. Use my whole wheat pizza dough, 2 store-bought single-serving pizza doughs, or precooked store-bought flatbreads or naan bread.

Dietary Note

You can easily make these flatbread pizzas gluten-free by substituting my Broccoli Pizza Crust or your favorite gluten-free dough or flatbread.

Margherita Flatbread Pizza Toppings:

Prepared Tomato Pizza Sauce. Any brand you like; freeze any leftovers for another day.
Shredded Mozzarella Cheese. Freshly shredded is best, as it melts smoother.
Grated Parmesan Cheese. Since the ingredients are simple, good quality Parmesan is worth it. The grated Parm in a green bottle? Not so tasty.
Extra-Virgin Olive Oil. This is a recipe where using a good, fruity olive oil pays off.
Fresh Basil. Tear the big basil leaves; leave the smaller ones as-is.
Balsamic Glaze. Optional, but it’s an addition that really brings it all home.

Pesto Flatbread Pizza Toppings:

Basil Pesto. Or your prepared pesto of choice.
Shredded Mozzarella Cheese. For that perfect cheese pull.
Crumbled Goat Cheese. Not a fan of goat cheese? Use extra mozzarella or Parmesan instead.
Cherry Tomatoes. Use all red or a rainbow of colors.
Fresh Basil. Double the basil for double the deliciousness.
Balsamic Glaze. A swirl of balsamic vinegar makes your flatbread pizza look and taste like it came from a restaurant.

How to Make Flatbread Pizza

Prepare. Position a rack in the upper third of the oven and preheat to 450 degrees F.

Shape the Dough. Divide it into two portions and shape both into ovals, then place them on a parchment-lined baking sheet.

Or Oil the Pre-Baked Flatbread. Brush both sides with oil and place them on a parchment-lined baking sheet.

Top Them. Add the sauces, cheeses, and all of the toppings except the basil and balsamic glaze.

Cook. Bake the flatbread pizzas until the crust is golden and lightly crisp, then add the basil and balsamic glaze. Rest, then slice, serve, and ENJOY!

Recipe Variations

Use One of My Other Pizza Recipes. Use my Asparagus Pizza, Carbonara Pizza, Brussels Sprouts Bacon Pizza, or any other pizza recipe as your flatbread pizza inspiration. The amount of toppings for a single full-size pizza will make two flatbread pizzas.
Switch Up the Toppings. Swap the tomatoes for Roasted Red Bell Peppers on the pesto pizza; scatter fresh arugula over the Margherita flatbread pizza instead of basil for a peppery bite. Take inspiration from Mushroom Pizza and top your pizza with mushrooms. As long as you don’t overdo it on the toppings, you really can’t go wrong.
Get Creative with Your Sauce. Take a note from my BBQ Chicken Pizza and use Barbecue Sauce, swap a parsley or cilantro pesto, or try something completely different like chimichurri or mashed Roasted Garlic.

Meal Prep Tip

You can assemble these flatbread pizzas and freeze them on a parchment-lined baking sheet before baking. Once they’re frozen through, wrap them tightly in plastic wrap and you’ve got DIY frozen pizzas ready to bake—just add a few more minutes to the baking time.

To keep the pesto flatbread from getting soggy, I recommend swapping the cherry tomatoes for sun-dried tomatoes or adding fresh tomatoes just before baking.

What to Serve with Flatbread Pizza

Salad. Round out your meal with a salad. My Arugula Salad and Antipasto Salad are both fabulous choices.
Other Snacks. Making flatbread pizzas for a get-together? Pair them with other party favorites like Greek Yogurt Ranch Dip and Edamame Hummus.
Cocktails. Since flatbread pizzas make me feel like I’m enjoying dinner at a restaurant, I can’t resist mixing up some fancy drinks too. I recommend White Sangria or an Italian Margarita.
Dessert Pizza. Let’s go all out! Finish your dinner with Fruit Pizza Cookies or Rainbow Fruit Pizza.

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Flatbread Pizza

Flatbread pizza recipes, both Margherita flatbread pizza and pesto! You'll love this quick, easy, and homemade pizza recipe.

Course Appetizer, Dinner

Cuisine American, Italian

Prep Time 5

Cook Time 15

Total Time 20

Servings flatbreads (8 slices each)

Calories 147kcal

Author Erin Clarke / Well Plated

Ingredients

For the Flatbread Crust:

1 crust Whole Wheat Pizza Dough* divided, 2 storebought single-serving pizza doughs, or precooked storebought flatbreads or naan*

Toppings – Margherita Variation:

½ cup prepared tomato pizza sauce
6 ounces shredded mozzarella cheese heaping 3/4 cup
2 tablespoons grated Parmesan
1 tablespoon extra-virgin olive oil
Fresh basil leaves roughly torn
Balsamic Glaze optional (see notes)

Toppings – Pesto Variation:

⅓ cup Basil Pesto or prepared pesto of choice
3 ounces shredded mozzarella cheese heaping 2/3 cup
3 ounces crumbled goat cheese about 1/2 cup
1 cup cherry tomatoes halved
Chopped fresh basil
Balsamic Glaze optional (see notes)

Instructions

Place a rack in the upper third of your oven and preheat the oven to 450°F. Line a large baking sheet with parchment paper.
IF MAKING THE DOUGH FROM SCRATCH: Prepare the dough (if making a full batch of Whole Wheat Pizza Dough, save half of it for later). Divide the remaining dough into two portions. Place the first piece of dough on a lightly floured surface, then stretch or roll it gently into a 1/4-inch thick oval (don’t worry about the shape being perfect). If the dough springs back as you are rolling, allow it to rest a few minutes, then continue. Transfer the dough to one side of the prepared baking sheet, then repeat with the second dough, placing it beside the first.
IF USING STOREBOUGHT PRE-COOKED FLATBREAD: Lightly brush both sides of the flatbreads with olive oil, then place on a parchment-lined baking sheet.
FOR THE MARGHERITA: Top the crusts with an even layer of the tomato sauce (leave a thin border uncovered all the way around), mozzarella, and Parmesan. Drizzle with the oil, dividing the ingredients evenly between the two crusts.
FOR THE PESTO: Top with the pesto sauce (leave a thin border uncovered all the way around—it will be a thin layer), mozzarella, and goat cheese. Arrange the cherry tomato halves on top.
Bake the flatbreads for 12-15 minutes, until the crust is golden and lightly crisp, roasting the pan 180 degrees halfway through. Sprinkle with fresh basil and drizzle with balsamic glaze (if desired). Let rest a minute or two, then slice and serve.

Video

Notes

*Whole Wheat Pizza Dough recipe yields dough for 2 full size pizzas (ones that are each roughly 11×14-inches), or 4 flatbreads. Use half of the batch to make 2 flatbreads as the recipe as written (freeze the second half), or double the toppings here and make 4 flatbreads.
*Instead of making your own dough, you can also use 2 personal-sized pizza doughs from the grocery store or a local pizza place.
TO MAKE BALSAMIC GLAZE: In a small saucepan, combine 1/2 cup balsamic vinegar and 1 tablespoon honey. Gently simmer over medium-low heat until thickened and reduced by a little more than half, about 15 minutes, stirring occasionally. Remove from heat and set aside to cool. You’ll have a little extra (YUM!)
TOPPINGS: Have fun here! The key is not to over do it or the flatbreads will be soggy. I recommend about 1/2 cup max of toppings.
TO STORE: Leftover flatbread pizza can be wrapped in foil or refrigerated in an airtight container for up to 3 days.
TO REHEAT: For best results, warm in a 450°F oven until heated through. (Use a pizza stone if you have one.) The microwave also works, but your pizza won’t be as crisp.
TO FREEZE: Store leftovers in the freezer for up to 3 months. Reheat from frozen as directed above until heated through, adding a few extra minutes to the cooking time to account for the pizza starting frozen.

Nutrition

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Crowd-Pleasing Crockpot Ribs

Erin Clarke — Mon, 22 Sep 2025 15:50:27 +0000

Crockpot Ribs

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

The best way to get fall-off-the-bone tender ribs.

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

Like my Instant Pot Ribs, these crockpot ribs have the deep, smoky barbecue flavor that you love, thanks to my Homemade BBQ Sauce.
You’ll need less than 10 minutes of prep to get them sauced and in your slow cooker (perhaps only this Shredded Chicken Sandwich recipe is easier). The slow cooker does the rest of the work while you go about your day.
And of course, they’re fall-off-the-bone tender. You can pull them apart with your fingers!

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

5 Star Review

“We made these yesterday and they came out perfectly! The meat was so tender and was falling off the bone. It was super easy to prep before heading off to work.”
— Lauren —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

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

How to Make Ribs in a Crockpot

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

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

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

Slow Cook. Cook on low for 8 hours. Ribs are safe to eat at 145 degrees F, but the temperature should be at 190 degrees F or higher to ensure the most tender meat. You can use an instant read thermometer to check the exact temperature. Serve immediately with the reserved sauce, and ENJOY!

Cooking Tip

Other Cues for Doneness. If you don’t have a thermometer, there are other signs you can look for:

Color. When done, the meat in the middle should be white, and there shouldn’t be any pink juices.
Bones. Check your ribs to see if the meat has drawn back from the bone. When done, the meat will expose some of the bone at the thin end of the ribs.
Flexibility. Your ribs should be flexible but not falling apart. When you think your ribs are done, grab one end with a pair of tongs and pick them up. The ribs should bend towards the ground without falling apart.
Tenderness. Gently insert a toothpick between two of the bones. If the toothpick goes in easily, then the ribs are done.

What to Serve with Ribs

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

Frequently Asked Questions

Can You Make Crockpot Ribs Without Cutting Them Into Individual Ribs?

I’ve never made slow cooker ribs without cutting them apart, so I can’t say from experience. That said, several readers have reported leaving the racks partially intact, so seems to be an option. I would keep an eye on them as they cook since they may need a bit longer to cook if not cut into individual ribs.

How Do You Thaw Ribs?

If (like me) you forget to thaw your meat ahead of time, don’t worry. Crockpot ribs can still be in your (near) future. Here’s how you can thaw ribs quickly and safely.

Keep your ribs in their packaging or in a sealed ziptop bag. Fill a large bowl with cold water, and submerge your ribs in the water, adding something on top of them to keep them from floating to the top.

Leave the ribs for about 30 minutes, then check to see if they are thawed. If they are still frozen, drain the water and refill with fresh cold water.

Can You Cook Frozen Ribs in a Crockpot?

No, do not place frozen ribs in a crockpot. Frozen meat will begin to thaw in the slow cooker and may spend too long at room temperature, rendering it unsafe to eat.

Can You Stack Ribs in a Slow Cooker?

Yes. While I have not tried the recipe this way, other readers have reported success with a double layer of ribs in a single crockpot.

Can You Slow Cook Ribs Too Long?

Yes. Believe it or not, you can overcook ribs in a slow cooker. That’s why I recommend cooking them low and slow and keeping an eye on them towards the end. You’re looking for meat that’s tender and comes off the bone with light pressure.

How Do You Remove the Membrane?

Rinse the rack of ribs and pat them dry. If your ribs still have the thin, shiny membrane on the back, remove it. (This is easy, don’t worry!) Flip to the back of the ribs over, meat-side down. Wiggle a dull knife (such as a butter knife) between the membrane and the ribs to loosen it. With a paper towel, grip the membrane and pull it away, then discard.

This allows your spice rub or sauces to penetrate the meat and also helps the meat become tender.

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Crockpot Ribs

This easy crockpot ribs recipe is perfect for a crowd! Slow cooked in sweet, spicy sauce for fall-off-the-bone-tender meat.

Course Main Course

Cuisine American

Prep Time 10

Cook Time 8

Total Time 8

Servings servings

Calories 579kcal

Author Erin Clarke / Well Plated

Ingredients

3 ½ to 4 pounds pork ribs cut into individual ribs (spare ribs, baby back, or country-style will all work with this method; I used baby back)
1 cup ketchup
½ cup molasses
2 tablespoons apple cider vinegar
½ teaspoon hot sauce
2 teaspoons chili powder
1 teaspoon garlic powder
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper

Instructions

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

Video

Notes

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

Nutrition

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Cozy Apple Cinnamon Oatmeal

Erin Clarke — Mon, 22 Sep 2025 13:36:00 +0000

Apple Cinnamon Oatmeal

If fall had an official breakfast, it would certainly be this Apple Cinnamon Oatmeal! With hearty old-fashioned oats, diced apples, crunchy pecans, and plenty of cinnamon, this is the stick-to-your-ribs kind of breakfast you need when there’s a chill in the air.

Apple cinnamon oatmeal is the coziest breakfast!

It’s that time of year—time to swap the sandals for your favorite pair of boots, slip on an oversized cardigan, and ditch the summery breakfast smoothies in favor of a piping hot bowl of oatmeal.

Might I suggest this apple cinnamon oatmeal recipe?

This homemade version is way better than store-bought, with diced apple in the oatmeal itself and in the sautéed apple topping (which, I implore you, do not skip!).
Although it’s not quite as easy as those instant oatmeal packets, it’s still pretty darn easy to make, ready to eat in under 15 minutes.
We let the apples do the heavy lifting here so this apple cinnamon oatmeal is only lightly sweetened with a touch of maple syrup. You can certainly add more if you’d like, but I find the apples add a lot of sweetness on their own!

Can’t get enough fall oatmeal recipes? I got you! Try my Pumpkin Oatmeal and Apple Cinnamon Overnight Oats next.

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Old-Fashioned Oats. Also known as rolled oats. These are the happy medium in the world of oatmeal, heartier than quick oats but they cook faster than steel-cut oats.
Milk. You can use any milk you like, dairy or plant-based.
Pure Maple Syrup. Honey would also work.
Ground Cinnamon. Make sure your jar is fresh! If you open it up, smell it, and you’re not hit by a waft of warm cinnamon aroma, it might be past its prime and due for replacement.
Kosher Salt. This is the secret to a good bowl of oatmeal. Just a bit of salt enhances the flavor.
Apple. You can use any kind you like, but I prefer crisp varieties because they hold their shape better in the oats, rather than turning to mush.
Pure Vanilla Extract. Vanilla isn’t just for vanilla flavor, it also works like the salt to enhance the flavor of a recipe.
Toasted Pecans. Walnuts or almonds would also work!
Optional Add-Ons. Chia seeds, flaxseeds, and/or peanut butter.
Sautéed Apple Topping. This is also optional, but I highly recommend it! You’ll need another apple and butter, but all the other ingredients are things you’ll already have out for making the oatmeal.

How to Make Apple Cinnamon Oatmeal

Combine. Add the oats, milk, water, maple syrup, cinnamon, and salt to a pan, along with chia, flax, or peanut butter if you’re using them.

Heat. Bring the mixture to a gentle boil over medium-high heat, then reduce the heat to a simmer.

Add the Apple. Stir it in and keep simmering until the oatmeal reaches your desired consistency and most of the liquid is absorbed. When you remove the pan from the heat, stir in the vanilla.

Make the Topping. Melt the butter in a skillet set over medium-low. Add all of the ingredients and cook, stirring occasionally, until the apples are tender.

Serve. Divide the apple cinnamon oatmeal into bowls and top with the sautéed apples and pecans. ENJOY!

Recipe Variations

Swap in a Pear. A firm pear can be swapped for the apple. (Pear lovers: I see you, I am you. Make this Pear Crisp too!)
Try Other Spices. A pinch of nutmeg or ginger will add another layer of warmth, or try some cardamom for a more complex flavor with a hint of citrus.
Use Quick Oats. If you swap in quick oats, they’ll cook more quickly, but the texture won’t be as hearty. Add the apples in the first step of the recipe if you make this swap.

What to Serve with Apple Cinnamon Oatmeal

Breakfast Meats. Add some protein to your morning with Turkey Sausage or Air Fryer Bacon.
Eggs. These Cottage Cheese Eggs are another way to add a protein boost to your breakfast.
Applesauce. Instead of the sautéed apple topping, you can add a scoop of chunky Crockpot Applesauce.

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Apple Cinnamon Oatmeal

With hearty old-fashioned oats, diced apples, and crunchy pecans, this apple cinnamon oatmeal is a satisfying and easy fall breakfast!

Prep Time 5

Cook Time 10

Total Time 15

Servings servings

Calories 405kcal

Author Erin Clarke / Well Plated

Ingredients

For the Oatmeal

1 cup old-fashioned oats*
1 cup milk of choice
1 cup water
1 tablespoon pure maple syrup
½ teaspoon ground cinnamon
½ teaspoon kosher salt
1 small apple ½-inch diced
1 teaspoon pure vanilla extract
Chopped toasted pecans
2 tablespoons chia seeds, flaxseeds, and/or peanut butter optional

For the Sautéed Apple Topping (optional):

1 large firm, crisp apple such as Honeycrisp or Fuji, ½-inch diced
1 tablespoon unsalted butter
2 teaspoons pure maple syrup
⅛ teaspoon ground cinnamon
⅛ teaspoon kosher salt

Instructions

In a medium saucepan, combine the oats, milk, water, maple syrup, cinnamon, salt, and any optional additions, such as chia seeds, flaxseed, and/or peanut butter. Heat over medium-high until the liquid reaches a low, gentle boil, then reduce the heat to a simmer.
Add the apple. Continue simmering, stirring periodically, until the oatmeal is creamy and has absorbed most of the liquid, about 6 to 8 minutes. Remove from the heat and stir in the vanilla.
While the oatmeal cooks, make the topping: Heat medium skillet over medium low heat. Melt the butter. Add the apples, maple syrup, cinnamon, and salt. Let cook, stirring occasionally, until the apples are soft and tender but not mushy, about 8 minutes. Taste and adjust the sweetness, cinnamon, or salt as you like.
Serve the oatmeal hot, topped with the sauteed apples and pecans.

Notes

*You can sub quick oats, but note that the texture will be noticeably mushier and they will cook more quickly—add the apples in step 1. If you use steel cut oats, you will need to increase the cook time (see How to Cook Steel Cut Oats). Do not use instant oatmeal
TO STORE: Transfer leftovers to an airtight container and refrigerate for up to 4 days.
TO REHEAT: Warm the oatmeal in a microwave-safe bowl with a splash of milk to rehydrate the oats for 30-second increments, stirring after each. You may also warm gently over low heat on the stovetop with a splash of milk until heated through.
TO FREEZE: Freeze in an airtight container or freezer bag for up to 3 months. For ease, if you make the topping, you can just freeze that with the oatmeal (although you can freeze it separately if you prefer.)

Nutrition

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Moist & Fluffy Healthy Pumpkin Muffins

Erin Clarke — Sun, 21 Sep 2025 10:05:00 +0000

Healthy Pumpkin Muffins

Grab that cinnamon and ready the can opener. It’s time to bust out the pumpkin! Supremely moist, naturally sweetened, and packed with pure pumpkin flavor, I perfected this Healthy Pumpkin Muffins recipe over four separate attempts just for you and your fall fervor.

I can attest, these healthy pumpkin muffins are the BEST!

This recipe for healthy pumpkin muffins began as an innocent adaptation of my one-bowl Healthy Pumpkin Bread.

But it turns out that adaptation wasn’t so cut-and-dry. I took me four attempts to get these muffins just right.

It was worth it!

These pumpkin muffins are 100% whole grain and naturally sweetened with honey, so you can feel good about enjoying them as a breakfast or snack.
Like my Healthy Pumpkin Cookies, I made sure to be generous with the warm spices that are critical to bringing out pumpkin’s quintessential taste: cinnamon, nutmeg, ginger, and allspice ensure these muffins are bursting with fall flavor.
Bonus: These muffins freeze beautifully, which means you can enjoy healthy pumpkin muffins for breakfast far beyond pumpkin season. Yeah!

5 Star Review

“These healthy pumpkin muffins are so good, I’ve made them twice in one week!”
— Holly —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Pumpkin. This recipe calls for one whole can of pumpkin, so you don’t have to waste any amount of an opened can.
Greek Yogurt. Provides additional moisture and creates a fluffy, exceptionally moist muffin—not the typical dense muffin that can result from using 100% whole grain.
Oatmeal + Whole Wheat Flour. Wholesome, fiber-packed additions that give these muffins a delightfully nutty flavor.
Honey. To keep these muffins free from refined sugar, I sweetened them with honey (maple syrup would also work beautifully here). The honey tastes wonderful with the spices, oats, and pumpkin too.
Spices. Cinnamon, nutmeg, ginger, and allspice make these muffins instantly warm and cozy. They’re essential for bringing out the perfect pumpkin flavor.

How to Make Healthy Pumpkin Muffins

Mix the Wet Ingredients. Whisk the oil, honey, and yogurt together, then add the egg and vanilla. Then, whisk in the pumpkin.

Add the Dry Ingredients. Stir in the baking soda and spices. Add the flour and oats, stirring until fully incorporated.

Divide Batter into Pan. Transfer the batter to the muffin pan, and top the muffins with oats for a little festive decoration.

Bake. Bake the pumpkin muffins for 24 to 29 minutes at 325 degrees F. Let cool, then ENJOY!

Healthy Pumpkin Recipe Adaptations

If you’ve made Well Plated recipes before, you’ll likely know one of my go-to healthy swaps is often using applesauce in place of butter and oil.

Here, however, I do not recommend making healthy pumpkin muffins with applesauce in place of the oil. The pumpkin already contributes scrumptious moisture, so adding applesauce in addition to the pumpkin and Greek yogurt would most likely make the muffins too mushy.

These are tried and true recipe adaptations you can enjoy instead:

Gluten Free. Baking pumpkin muffins with almond flour is an excellent option to make healthy pumpkin muffins gluten free. Check out this recipe Almond Flour Pumpkin Muffins. You also can follow this recipe, but swap in a 1:1 baking blend for the wheat flour.
Vegan. My Vegan Pumpkin Muffins are a perfect fit for what you’re craving!
Chocolate Chips. To make healthy pumpkin muffins with chocolate chips, add 2/3 cup of your favorite chocolate chips to the batter. Or for a similar taste and texture with oats too, you’ll devour this Healthy Pumpkin Chocolate Chip Bread.

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Healthy Pumpkin Muffins

These easy one-bowl healthy pumpkin muffins are made with oats, honey (no sugar!), yogurt and warm spices. Moist, fluffy and delicious!

Course Breakfast

Cuisine American

Prep Time 20

Cook Time 25

Total Time 50

Servings muffins

Calories 147kcal

Author Erin Clarke / Well Plated

Ingredients

2 tablespoons canola oil or melted and cooled coconut oil
½ cup honey or pure maple syrup
⅓ cup plain non-fat Greek yogurt at room temperature
1 large egg at room temperature
1 teaspoon pure vanilla extract
1 (15-ounce) can pure pumpkin not pumpkin pie filling
1 teaspoon baking soda
1 ½ teaspoons ground cinnamon
¼ teaspoon ground nutmeg freshly grated is an amazing upgrade! Use this zester to grate whole nutmeg.
¼ teaspoon ground ginger
¼ teaspoon ground allspice
¼ teaspoon kosher salt
1 ¼ cups white whole wheat flour*
¾ cup plus 2 tablespoons, rolled oats plus additional for sprinkling on top

Instructions

Preheat your oven to 325°F. Light coat a 12-inch standard muffin tin with nonstick spray.
In a large mixing bowl, whisk together the oil, honey, and Greek yogurt. Once blended, whisk in the egg and vanilla. Make sure the ingredients are smooth and well blended.
Whisk in the pumpkin purée.
Sprinkle the baking soda, cinnamon, nutmeg, ginger, allspice, and salt over the top. Whisk or use a rubber spatula to stir gently to combine.
Sprinkle the flour and oats over the top, then with a rubber spatula, gently incorporate, just until the flour disappears.
Scoop the batter into the prepared muffin cups, dividing it evenly (I like to use a batter or ice cream scoop for this). The cups will be very full. If desired, sprinkle on a few oats on top for decoration.
Bake for 24 to 29 minutes, or until a toothpick inserted in the center of a muffin comes out clean. Super moist breads like pumpkin bread can be hard to gauge; to be 100% certain, use an instant read thermometer. The center of a muffin should register 200°F. Place the pan on a wire rack and let cool in the pan for 5 minutes, then with a butter knife, gently loosen the muffins and transfer them to the rack to finish cooling (or for as long as you can resist devouring them). The muffins will be very delicate while still warm, but will firm up more as they cool.

Video

Notes

TO STORE: Since these healthy pumpkin muffins are so moist, I recommend storing them in the refrigerator in a paper towel-lined airtight storage container for up to 4 days. The pumpkin flavor becomes even more pronounced on day 2.
TO FREEZE: Freeze muffins in an airtight freezer-safe storage container for up to 3 months. Thaw and enjoy as desired (I like to individually wrap my muffins so I can grab them for quick breakfasts and snacks).
*For the white whole wheat flour, you can substitute whole wheat pastry flour, all-purpose flour, or a blend of the two. Regular whole wheat flour can also be used, though the muffins will have a heavier texture and more pronounced wheat taste.

Nutrition

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The EASIEST Pumpkin Pie Recipe (Spoiler Alert: It's Crustless!)

Erin Clarke — Fri, 19 Sep 2025 10:05:00 +0000

Crustless Pumpkin Pie

This easy Crustless Pumpkin Pie is allllll about that filling. No crust means it’s naturally gluten-free and SO simple to make. Your (minimal!) work will be rewarded with a creamy, perfectly spiced slice of pie. Just add whipped cream!

Homemade pumpkin pie, but EASY.

As much as I love my flaky Whole Wheat Pie Crust, it tacks on a lot of extra work when you’re making pumpkin pie. From chilling to rolling to transferring it to the pie plate without tearing, crust is a daunting process.

With crustless pumpkin pie, you don’t have to worry about any of that! But ease isn’t the only reason to make this recipe:

The Best Part of the Pie. This crustless pumpkin pie lets you enjoy the best part of the pie without any crust getting in the way. I added extra spices to take classic Libby’s pumpkin pie up a notch! (This Sweet Potato Pie is another elevated classic.)
Yes, You Can Still Slice It! As many Weight Watchers members can attest (crustless pumpkin pie is a Thanksgiving favorite there!), this pie is just as sliceable as its traditional crusted counterpart. You can even—carefully—eat it with your hands like a slice of pizza for breakfast, along with Crustless Quiche! (Don’t ask me how I know this.)
Naturally Gluten-Free. Let’s be honest, gluten-free pie crust is not great. Just skip the crust and you have a gluten-free pumpkin pie without any fuss or disappointment. (For another gluten-free Thanksgiving dessert option, see my Gluten-Free Apple Crisp.)

5 Star Review

“I wasn’t sure how this crustless pumpkin pie would compare to the traditional, but wow, it’s delicious! The texture is so creamy, almost like a custard, but packed with that warm pumpkin spice flavor we all love. It was easy to make, too.”
— Kimberly —

Key Ingredients

You’ll find the full list of ingredients in the recipe card below, but here are some notes to keep in mind.

Eggs and Egg Yolk. Pro-tip: It’s easier to separate the white from the yolk with cold eggs. (You can freeze the white for the next time you’re making an Egg White Frittata.)
Pumpkin Puree. Not pumpkin pie filling, which is already sweetened and spiced. I use Libby’s.
Cornstarch. For a thick, creamy crustless pumpkin pie.
Sweeteners. Either pure maple syrup or honey, plus granulated sugar.
Spices. Ground cinnamon, ginger, nutmeg, and cloves.
Evaporated Milk. Allows us to achieve a rich, creamy texture without heavy cream.
Whipped Cream. Always essential when you’re enjoying pumpkin pie.

How to Make Crustless Pumpkin Pie

Prepare. Preheat your oven, line a sheet pan with parchment paper, and coat a pie plate with nonstick spray.

Mix the Eggs and Pumpkin. Whisk the eggs and yolk with the puree.

Add the Thickener and Sweetener. Whisk in the cornstarch, followed by the maple syrup.

Whisk in the Sugar and Spices. Mix until smooth.

Add the Evaporated Milk. Make it nice and smooth.

Pour into Pie Plate. Before baking, gently tap the pie plate on the counter several times to remove any air bubbles.

Bake and Chill. When it’s done, crustless pumpkin pie should jiggle slightly in the center when you shake the pan gently, a little like Jell-O. (If the filling seems liquid-y, it needs to bake more.) Cool for at least 3 hours before serving at room temperature or chilled and ENJOY!

Recipe Variations

Use Butternut Squash Puree. If you can’t find canned pumpkin, use butternut squash puree instead. It has a similar taste and texture to pumpkin—you probably won’t even be able to tell the difference!
Add a Crumb Topping. For an extra bit of crunch and flavor, top your pie with a streusel or crumb topping, similar to the one on my Pumpkin Coffee Cake.
Make it a Crustless Pumpkin Pecan Pie. Add the nutty topping from my Pumpkin Pecan Pie recipe.
Try Vegan Crustless Pumpkin Pie. Although I haven’t tested it, I think a store-bought vegan egg substitute (not flax eggs, but a pourable liquid egg) would work to make this crustless pumpkin pie vegan.

What to Serve with Crustless Pumpkin Pie

Thanksgiving Favorites. If you’re making this pie for the holiday, serve it with classic Thanksgiving dishes like Instant Pot Mashed Potatoes, Sweet Potato Casserole, Crockpot Green Bean Casserole, and Cranberry Orange Relish. (Be sure to check out my free Thanksgiving menu planning guide too!)
Fall Desserts. Including crustless pumpkin pie as part of a dessert spread? Serve it alongside Crock Pot Apple Crisp and Mini Pumpkin Cheesecakes.
Other Pies. If your family needs to have several pie options to choose from on holidays, try my Vegan Pumpkin Pie and Buttermilk Pie.

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Crustless Pumpkin Pie

Crustless pumpkin pie is easy to make, naturally gluten-free and simply delicious! The best part of the pumpkin pie, without the hassle.

Course Dessert

Cuisine American

Prep Time 10

Cook Time 1

Cooling Time 3

Total Time 4 10

Servings servings

Calories 155kcal

Author Erin Clarke / Well Plated

Ingredients

2 large eggs
1 large egg yolk
1 (15-ounce) can pumpkin puree (not pumpkin pie filling)
1 tablespoon cornstarch
¼ cup pure maple syrup or honey
¼ cup granulated sugar
1 ½ teaspoons ground cinnamon
½ teaspoon ground ginger
¼ teaspoon ground nutmeg
⅛ teaspoon ground cloves
½ teaspoon kosher salt
1 (12-ounce) can evaporated milk
Whipped cream for serving

Instructions

Preheat the oven to 350°F (if using a glass pie plate, reduce to 325°F). Line a sheet pan with parchment paper. Generously coat a 9-inch pie plate with nonstick spray, then place it on the baking sheet.
In a large bowl, whisk together the eggs, egg yolk, and pumpkin.
Whisk in the cornstarch, then once it’s smoothly combined, whisk in the maple syrup.
Whisk in the granulated sugar, then the cinnamon, ginger, nutmeg, cloves, and salt.
Gently pour in the evaporated milk, then whisk to combine.
Pour the mixture into the prepared dish, filling it, no more than 3/4 of the way (if you’re using a regular pie dish, you will have some extra. You can bake it in well-greased muffin tins as mini pies at 350 degrees for 15 to 25 minutes, depending upon the size of your muffin tin). Before baking, tap the dish on the counter gently several times to remove any air bubbles. Place on a parchment lined baking sheet to catch any drips and bake for 50 to 60 minutes, or until the edges are set and the center of the pie is just slightly wobbly (similar to a pudding). Cool completely on a wire rack for at least 3 hours. Serve at room temperature or chilled, with lots of whipped cream.

Notes

TO STORE: Cover your crustless pumpkin pie with plastic wrap or store leftovers in an airtight container. Refrigerate for up to 3 days.
TO FREEZE: Wrap the cooled pie tightly in plastic wrap and then foil, or freeze leftovers in an airtight container, and freeze for up to 3 months. Thaw overnight in the refrigerator before serving.

Nutrition

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Ground Beef and Potatoes

Erin Clarke — Thu, 18 Sep 2025 21:13:13 +0000

Ground Beef and Potatoes

A lover of flavor, I never interpreted the phrase “meat and potatoes” as a compliment. WELL, for neither the first (nor I am sure, last) time, my assumptions have been proven dead wrong. This easy recipe for Ground Beef and Potatoes is all the things I never imagined something as seemingly simple as fried potatoes and hamburger could be.

5 Star Review

“We have made this recipe multiple times, and everybody loves it!! We usually have ingredients on hand, and it’s very budget friendly. Perfect for busy nights filled with sports and activities. One pan clean up and full bellies for a busy night ahead!”
— Maggie —

The next time you have a pound of ground beef and need to know what to make for dinner, this easy ground beef recipe is your answer!

It’s flavorful enough to hold my attention, satisfying enough to keep me full, and nutritious enough to be a worthy addition to our healthy meal rotation.
A mixture of potatoes, lean ground beef, onion, bell pepper, and spices, this beef and potatoes skillet will appeal to picky eaters and discerning palates alike.

Most often, the phrase “meat and potatoes” means a lack of eating adventure. A “meat and potatoes” person shies away from green vegetables, plant-based proteins like tofu, and spices.

As someone who embraces a diverse diet and certainly doesn’t want to waste her time on bland food, I am biased in the opposite direction. How could meat and potatoes possibly be anything but boooorrrrring?

Well my meat and potatoes friends, I hereby admit the fault of my prejudice. It turns out that you’ve been onto something all along.

An Easy Ground Beef Recipe

Lean ground beef is a versatile protein.

It’s healthy in moderation (beef is packed with protein, iron, zinc, and vitamin B12) and when used in recipes that incorporate other important food groups, especially vegetables (like in Ground Beef Stroganoff).

Most often, my easy ground beef recipes are inspired by world cuisines, like this Taco Skillet and this Korean Beef Bowl.

Until this simple skillet recipe came along, it didn’t occur to me to cook beef with something as basic as white potatoes, because I assumed the results would be ho-hum.

Ummmmm, this assumption is from the same girl who easily demolished an entire sheet pan of these Oven Roasted Potatoes by herself and who happily eats a Potato Frittata three days in a row for lunch.

Nice logic, Erin. (Ben I am sure would be happy to give you endless examples of my contradictory behaviors, but we’ll save that for a different post. Or never.)

While the ingredient list here looks basic, the results are anything but dull (same with my Ground Beef and Cottage Cheese Bowls).

This ground beef and potatoes skillet is homey and classic to be certain—so yes, the “meat and potatoes” persons in your life will approve—but it’s also interesting enough to appease those seeking more from their meal.

What we have is a ground beef dinner idea for all!

Tip!

For another family favorite, check out my Homemade Hamburger Helper, one of my all-time most popular recipes with ground beef. Ground Beef Casserole and Ground Beef Pasta are other comforting and classic ground beef recipes.

How to Make Ground Beef and Potatoes

Key Ingredients

Lean Ground Beef. The flavorful and scrumptious meat for this dish. I don’t typically use oil with ground beef (the fat in the beef is sufficient enough for it to cook without sticking), but if your beef is ultra lean and your pan seems dry at any point, you can drizzle in a bit of oil to prevent sticking.
Potatoes. Tender cubed potatoes are a slam dunk pairing with the ground beef (or mash them with ground beef like in Shepherd’s Pie). They’re nutritious, crowd-pleasing, and pair beautifully with the spices in this dish.
Red Bell Pepper. Adds a touch of color, freshness, and sweetness.
Worcestershire Sauce. Gives the dish depth and umami flavor.
Dijon Mustard. Its tanginess pairs wonderfully with the potatoes.
Spices. A blend of smoked paprika, garlic powder, salt, pepper, and oregano elevates this dish from bland to something truly craveable.
Hot Sauce. For a delicious kick! Use a lot or use a little to fit your taste preferences.

The Directions

Sauté the potatoes in oil.

Brown the beef with the vegetables, Worcestershire, mustard, spices, and hot sauce.

Cook until the vegetables are tender and the meat is cooked through. Add the green onions. Serve as desired and ENJOY!

Storage Tips

To Store. Refrigerate leftovers in an airtight storage container for up to 3 days.
To Reheat. Gently rewarm beef and potatoes in a skillet over medium-low heat.
To Freeze. I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.

Leftover Ideas

I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg. You could also turn leftovers into a scramble by mixing in scrambled eggs instead.
Turn your leftovers into a portable meal by wrapping them into a whole wheat tortilla. Make sure to warm the filling up first. (Adding some cheese to the wrap would be scrumptious.)

What to Serve with Ground Beef and Potatoes

Side Dishes

Roasted Broccolini

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Grilled Portobello Mushrooms

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Mexican Salad

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Ground Beef and Potatoes

This easy ground beef and potatoes recipe is a one-pan dinner the whole family will love. A classic ground beef recipe — delicious topped with cheese or eggs.

Course Dinner

Cuisine American

Prep Time 15

Cook Time 20

Total Time 35

Servings servings

Calories 387kcal

Author Erin Clarke / Well Plated

Ingredients

2 tablespoons canola oil
1 pound potatoes peeled and diced into ¼-inch cubes (I used Yukon golds)
1 pound 93% lean ground beef
1 small yellow onion diced
1 red bell pepper diced
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
2 teaspoons smoked paprika
1 teaspoon garlic powder
1 teaspoon dried oregano
1 teaspoon kosher salt plus additional to taste
¼ teaspoon ground black pepper
1 to 2 teaspoons hot sauce plus additional for serving (I used sriracha)
2 green onions sliced
FOR SERVING: non-fat plain Greek yogurt or sour cream shredded cheddar cheese, cooked brown rice or cauliflower rice (or just more hot sauce!)

Instructions

Heat the oil in a skillet large enough to hold all of the ingredients over high heat. Once the oil is hot and shiny, reduce the heat to medium, then add the potatoes. Cook, stirring often, until the potatoes are turning golden and becoming tender (they should still be too firm to eat), about 6 minutes.
Add the beef, onion, and bell pepper. Cook, breaking apart the meat.
Add the Worcestershire, mustard, smoked paprika, garlic powder, oregano, salt, pepper, and hot sauce (add 1 teaspoon if you prefer only subtle heat, more if you would like it spicier).
Continue cooking and breaking up the beef, until the potatoes and onions are tender and the meat is fully cooked through, about 6 to 8 minutes more.
Stir in the green onions. Taste and adjust the salt and pepper as desired. Serve hot, topped with Greek yogurt, cheese, over rice, or enjoy it all on its own with a dash of extra hot sauce if you like.

Video

Notes

TO STORE: Refrigerate leftovers in an airtight storage container for up to 3 days.
TO REHEAT: Gently rewarm beef and potatoes in a skillet over medium-low heat. (I love to serve leftovers as a hash by re-crisping the ingredients in a skillet, then topping them with a fried egg.)
TO FREEZE: I do not recommend freezing this dish, as potatoes can have a mealy texture when thawed.

Nutrition

Our Favorite Ground Beef Recipes

If you enjoy easy, satisfying dinners like this Ground Beef and Potatoes skillet, don’t miss my collection of Quick and Easy Ground Beef Dinner Ideas!

From cozy casseroles to quick skillet meals, there’s something for every craving.

Try favorites like my Mexican Casserole, Crockpot Hamburger Soup, or Shepherd’s Pie—all simple, hearty recipes perfect for busy weeknights.