One-Pan Herby or Spiced Chicken and Rice

This easy one-pan meal pairs tender chicken with fragrant basmati rice. Inspired by paella and the Arabic dish kebsa, the recipe highlights aromatic spices and fresh herbs. You can choose between a warm North African-style spice blend or a bright, herb-forward version. Both options are simple to prepare and deliver a satisfying, flavorful dinner that’s perfect for weeknights or relaxed weekend meals.

The recipe is designed for a single pan such as a Dutch oven or a large lidded casserole dish. It uses straightforward pantry ingredients and a few optional vegetables for variation. The spiced version focuses on aromatic, flavorful spices rather than heat—if you enjoy Moroccan or Turkish cuisine, you’ll appreciate the balance. The herby version relies on fresh herbs for a bright, Mediterranean-style finish.

Equipment

• Large lidded pan or Dutch oven
• Small saucepan (optional, for toasting spices)
• Mortar and pestle or spice grinder (if using whole spices)
• Mixing bowls and basic kitchen utensils

Ingredients

Main ingredients (for both versions):

• 2 chicken thighs or 1 chicken breast per person
• 2 cups basmati rice
• 2 cups hot water or chicken stock (use a stock cube if preferred)
• 2 teaspoons salt
• 3 tablespoons tomato purée
• 1 large onion, finely chopped
• 3 cloves garlic, crushed or minced
• 2 teaspoons fresh ginger, finely chopped
• Optional: a handful of garden peas, mushrooms, sweetcorn or other vegetables

Spiced Version

• ½ stick cinnamon or 1 tsp ground cinnamon
• 6 cardamom pods or 1 tsp ground cardamom
• 4 cloves or 1 tsp ground cloves
• 1 tsp peppercorns (or ground pepper)
• 1 tsp allspice
• ½ tsp fenugreek
• ½ tsp paprika
• 1 tsp ground coriander
• 1 tsp ground cumin
• ½ tsp chilli (optional)
• 1 tsp turmeric

Herby Version

Fresh herbs give the best aroma, but dried can be used if needed.

• 1 tbsp chopped tarragon
• 1 tbsp lemon thyme
• ½ tsp chopped oregano
• 1 handful chopped flat-leaf parsley
• Juice of ½ lemon
• Zest of ½ lemon

Instructions

1. Prepare ingredients: Measure and prep all ingredients. If using whole spices, grind them with a mortar and pestle or spice grinder and set aside. Chop herbs if using fresh. Rinse the basmati rice under cold water until the water runs clear, about 3–4 rinses, then soak in enough water to cover and set aside.
2. Prepare the chicken: Rinse and trim the chicken. If pieces are large, cut into bite-sized pieces (about tablespoon-sized). Thighs can be left whole or halved. Finely chop the onion, garlic and ginger.
3. Make the stock: Prepare 2 cups of hot water and dissolve a stock cube if you are not using homemade stock. Keep hot and ready.
4. Sauté onions and chicken: Heat a little vegetable or olive oil in the pan over medium heat. Fry the onions and garlic until soft, then add the chicken and cook until golden. Avoid burning the onions, as they can become bitter.
5. Toast spices (spiced version): If making the spiced version, warm the ground or whole spices in a small dry pan over low heat for 30–40 seconds until fragrant, then add them to the chicken and stir to combine. If making the herby version, add the herbs now (reserve lemon juice and zest for later).
6. Add seasoning and rice: Stir in the salt and tomato purée. Drain the soaked rice and add it to the pan, stirring to coat the rice with the tomato and spices/herbs. Add any optional vegetables at this stage.
7. Add stock and simmer: Pour in the hot stock, give everything a final stir, then cover with the lid. Reduce heat to low and simmer gently for 20–30 minutes, or until the liquid is absorbed and the rice is tender.
8. Rest: When the rice appears dry and the liquid is absorbed, turn off the heat and keep the lid on for 15 minutes to steam and settle.
9. Finish and serve: For the herby version, stir in the lemon juice and zest and add any remaining fresh herbs. Fluff the rice gently with a spoon and serve straight from the pan. A dollop of sour cream or mayonnaise on the side is optional.

Serving Suggestions and Tips

• Adjust spices to taste—reduce chilli for milder heat or increase paprika for a smokier note.
• For extra colour and texture, scatter toasted almonds or chopped pistachios over the finished dish.
• If the rice needs additional moisture while cooking, add a few tablespoons of hot stock rather than increasing the heat.
• Leftovers keep well in the refrigerator for 2–3 days and can be reheated gently on the stove or in the oven.

This simple, flexible one-pan recipe is ideal for busy cooks who want bold flavours with minimal fuss. Choose the spiced route for warm, aromatic notes or the herby version for a fresh, lemony finish—both are reliable crowd-pleasers.

The post One-Pan Herby or Spiced Chicken and Rice first appeared on Fobop.

Caldinho de Feijão – Brazilian creamy black bean soup

I grew up eating beans and they’re a staple in Brazilian kitchens. Caldinho de feijão — a creamy black bean soup — is a classic comfort dish that appears at home dinners, bar snacks, and winter gatherings. In Brazil it’s often served in mugs or small glasses as an appetizer, and it’s frequently paired with cachaça or a caipirinha for a true local experience.

This soup is versatile: make it simple for a weeknight meal or dress it up as a party appetizer. If you have homemade black beans on hand, use them for the best flavor. If you’re using canned beans, keep the cooking liquid to help build the soup’s body and flavor. Crispy bacon or torresminho (Brazilian chicharrones) are classic toppings, but there are plenty of excellent garnish options to customize each bowl.

Bom apetite! I hope you enjoy this warming, flavorful soup as much as I do.

Black Bean Soup Ingredients

This simple soup relies on a few pantry ingredients and optional toppings to make a big impact.

• Black beans: About 3 cups cooked (including cooking liquid) or two 15 oz cans with their liquid.
• Garlic: Fresh minced garlic or a prepared sofrito adds great flavor.
• Onion: One small onion, diced.
• Seasonings & flavorings: White wine vinegar, Worcestershire sauce, and smoked paprika form the flavor base. If you’re using canned beans, a bay leaf and a pinch of cumin boost the taste.
• Olive oil or bacon fat: For sautéing the aromatics and finishing the soup with a drizzle.
• Bacon: Optional, but crispy bacon adds texture and a savory finish. For a vegetarian version, use olive oil instead of bacon fat.

More Topping & Garnish Ideas

• Lime wedges
• Red pepper flakes
• Sliced jalapeños
• Hot sauce
• Fresh parsley or cilantro
• Chicharrones
• Extra olive oil
• Freshly ground black pepper

You’ll also need

• A medium saucepan
• A blender or an immersion blender to puree the soup

How to make black bean soup

Step 1. If using bacon, warm 1–2 tablespoons of olive oil or bacon fat in a medium saucepan. Add diced bacon and fry until crispy. Remove the bacon and drain on paper towels, reserving the fat in the pan.

Step 2. Add the diced onion to the hot fat or oil and sauté until translucent, 2–3 minutes. Stir in the minced garlic and cook until fragrant, about 1–2 minutes.

Step 3. Add the cooked black beans with their liquid (or canned beans with liquid), 2 cups water, white wine vinegar, Worcestershire sauce, smoked paprika, and a bay leaf and pinch of cumin if using canned beans. Stir, bring to a gentle boil for a minute or two, then turn off the heat.

Step 4. Let the soup cool slightly, 3–5 minutes, then puree until smooth using a blender or immersion blender. Blend to your preferred texture — silky smooth or slightly chunky.

Step 5. Return the soup to the pan to rewarm if needed. Taste and adjust seasoning with salt, pepper, or more vinegar. Serve in bowls or mugs with a drizzle of olive oil, the crispy bacon, and your favorite garnishes.

Can you freeze homemade black bean soup?

Yes. Allow the soup to cool completely, then portion it into freezer-safe containers or bags. It will keep well for several weeks. Thaw in the fridge and gently reheat on the stove.

How long does black bean soup last?

Stored in an airtight container in the refrigerator, this soup will keep for about 4–7 days. It’s often eaten even sooner because it’s so good.

Should I drain canned black beans for soup?

For this recipe, don’t drain them. The canning liquid helps build the soup’s texture and flavor. Use a brand you trust and season to taste.

Other Beans Recipes you’ll Love

• Brazilian Black Beans Recipe (homemade beans are ideal for this soup)
• Instant Pot Pinto Beans

More Brazilian Soups to Try

• Caldo Verde – Portuguese Green Soup
• Canja de Galinha – Brazilian Chicken and Rice Soup
• Brazilian Sweet Corn Chowder

FOR MORE BRAZILIAN FOOD INSPIRATION, FOLLOW THE AUTHOR ON SOCIAL MEDIA

The post Velvety Black Bean Soup with Lime and Cilantro first appeared on Fobop.

Family dinners are kind of my thing, and this Vegetarian Mexican Lasagna is one of my favorites for Meatless Monday. The casserole layers tortillas, a flavorful vegetable filling, black beans and a boosted enchilada-style sauce, finished with plenty of shredded cheese. It’s simple to make, easy to portion and works well with toppings like salsa, sour cream, avocado or guacamole for added freshness and texture.

Make-ahead friendly: This veggie taco lasagna can be assembled in advance and refrigerated for a day or frozen for long-term meal prep. That makes it a great option for busy evenings or when you want to ready a comforting dinner without last-minute prep.

Ingredient Notes

Tortillas: I use 8-inch flour tortillas (fajita size). You can use larger or smaller tortillas—just adjust the count to fit your dish. Corn tortillas can be used instead if you prefer.

Shredded cheese: A store-bought Mexican blend works perfectly, or combine mozzarella, cheddar and pepper jack for extra melt and flavor.

Beans: Black beans are my go-to here because they pair nicely with the other flavors, but pinto beans are an equally good option.

Veggies: Red bell pepper adds sweetness and color, but any bell pepper will work. I recommend white button or cremini mushrooms for a neutral, kid-friendly texture. Use your favorite mix of vegetables for a customized casserole.

Why You’ll LOVE It
Veg forward: plenty of vegetables but still a hit with kids
Great leftovers: This taco lasagna is even better the next day
Perfect for Meatless Monday dinners

Instructions

Making the Sauce

Combine all sauce ingredients in a blender or food processor and blend on medium-high until smooth. The blended sauce is richer and more layered than using canned sauce straight from the jar. If you prefer a milder flavor, reduce the chipotle or cayenne.

Veggie Prep

Finely dice the red onion, mushrooms and bell pepper. Even rough chopping is fine since the vegetables will soften during sautéing and baking. Heat a tablespoon of olive oil in a large skillet over medium heat, add the prepared vegetables and cook about 5 minutes until softened. Stir in minced garlic, salt, pepper and paprika, cook one more minute, then remove from heat.

Ingredient Prep

While the vegetables cook, drain and rinse canned black beans in a strainer. If using canned corn, drain it as well; frozen corn can be used straight from the bag and does not require rinsing.

Layering the Lasagna

Once your sauce, vegetables and beans are ready, assemble the lasagna in a 9×13-inch baking dish. Spread a thin layer of sauce over the bottom to prevent sticking. Lay three tortillas over the sauce, tearing one in half if necessary to fit.

Top the tortillas with half the cooked veggies, half the black beans and half the corn. Pour about one cup of enchilada sauce over the filling and sprinkle with one cup of shredded cheese.

Repeat to form a second layer: tortillas, remaining veggies, beans and corn, another cup of sauce and one cup of cheese. Finish with a top layer of tortillas, cover with remaining sauce and sprinkle the rest of the cheese across the top for a golden, melty finish.

Baking

Bake the lasagna at 350°F (175°C) for 20–30 minutes until the cheese is melted and the sauce is bubbling. Let the dish rest a few minutes before slicing. Serve warm with optional toppings to taste.

Leftover Storage
Store leftover lasagna in an airtight container in the refrigerator for up to 4 days. Reheat portions in the oven or microwave until warmed through.

FAQS

Pro Tips

Sauce it up: Don’t skimp on sauce. A generous amount on every layer keeps tortillas tender and helps the lasagna slice cleanly. The sauce acts like a glue with the cheese and fillings.

Boost the sauce: Blending canned enchilada sauce with chipotles, cilantro and garlic gives it extra depth. It takes a few minutes but results in a noticeably more flavorful bake.

Serving Suggestions

This lasagna is delicious on its own, but fresh toppers elevate it. Try diced avocado or guacamole, chopped cilantro, a squeeze of lime, sour cream, your favorite salsa or a few dashes of hot sauce for added brightness. These small accents balance the rich, cheesy layers.

You May Also Enjoy…

Thanks for stopping by! If you make this recipe, please leave a comment below and share how you topped it or any changes you tried.

Happy Eating!

Vegetarian Mexican Lasagna Recipe

Caitlyn Erhardt

This Vegetarian Mexican Lasagna is an easy, family-friendly Meatless Monday dinner that can be prepped ahead or frozen.

Prep Time 10 mins

Cook Time 30 mins

Total Time 40 mins

Course Main Course, Main Dish

Cuisine American, Mexican, Tex-Mex

Servings 8 Servings

Calories 619 kcal

Ingredients

For the Sauce

• 2 (10 oz) cans red enchilada sauce
• 3 chipotle peppers in adobo
• 2 cloves garlic, minced
• 1/2 cup fresh cilantro
• 1/4 teaspoon cayenne (optional)

Veggie Filling

• 1 tablespoon olive oil
• 1/2 red onion, diced
• 1 bell pepper, chopped
• 1 cup crimini mushrooms, chopped
• 1 clove garlic, minced
• 1/4 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 1 teaspoon paprika

Mexican Lasagna

• 1 (14 oz) can black beans, rinsed and drained
• 2 cups frozen corn
• 2 cups Mexican shredded cheese
• 1 cup mozzarella cheese
• 9 fajita-sized flour tortillas

Optional Toppers

• Diced avocado
• Salsa
• Sour cream
• Guacamole
• Fresh cilantro
• Hot sauce

Instructions

1. Preheat oven to 350°F (175°C) and prepare a 9×13-inch baking dish.
2. Combine all sauce ingredients in a blender or food processor and blend until smooth. Set aside.
3. In a sauté pan, heat olive oil, add diced onion, mushrooms and bell pepper. Cook on medium-high about 5 minutes until soft. Stir in minced garlic, salt, pepper and paprika, cook 1 minute more and remove from heat.
4. Spread a thin layer of enchilada sauce across the bottom of the baking dish. Add three tortillas (tear one if needed to fit). Top with half the cooked vegetables, half the corn and half the black beans. Spoon about 1/2 cup sauce over the filling, then sprinkle 1 cup shredded cheese.
5. Repeat the layer: tortillas, remaining vegetables, corn and beans, 1/2 cup sauce and 1 cup cheese. Finish with the remaining tortillas, cover with remaining sauce and top with the remaining shredded cheese.
6. Bake on the center rack for 20–25 minutes until the cheese melts and the sauce bubbles. Let rest several minutes, then slice and serve warm with desired toppings.

Notes

Leftover storage: Refrigerate leftovers in an airtight container for up to 4 days. Reheat in the oven or microwave until warmed through.

Freezer option: Cooked lasagna freezes well up to 3 months. Slice into portions and store in sealed bags or containers. Thaw overnight in the refrigerator before reheating.

Nutrition

Calories: 619 kcal

Carbohydrates: 98.1 g

Protein: 32.2 g

Fat: 18.3 g

The post Mexican Vegetarian Lasagna Recipe with Black Beans and Corn first appeared on Fobop.

Hulu recently confirmed that The Handmaid’s Tale Season 4 has been delayed until 2021. At the same time, they released the first official trailer for the new season — and it’s both thrilling and heartbreaking. The footage gives us a glimpse of where June and the resistance might be headed, even though production shut down early due to the coronavirus.

The trailer mixes new scenes with memorable moments from earlier seasons, but those new glimpses are enough to leave you breathless. I want more June, more of Commander Lawrence’s complex choices, and definitely more Nick — I’m not convinced he’s a villain. The trailer teases big developments: rescues, reckonings, and the hard, inevitable consequences that come with defiance in Gilead.

According to interviews with Elisabeth Moss, production on Season 4 had only just begun — the team had been filming for roughly two weeks when the pandemic forced a shutdown. That limited the amount of completed footage available for a trailer, yet the studio managed to assemble a compelling preview that hints at the season’s stakes and emotional pulse.

At the end of Season 3, June and a coalition of Marthas and handmaids drove a daring escape to smuggle nearly a hundred children out of Gilead and into Canada by plane. The new trailer picks up the story from that point and amplifies the uncertainty that follows: where do they go from here, who pays the price, and how far will June go to protect the women and children she has saved?

The trailer reminds us that June was shot during the escape. Other handmaids found and carried her to safety, but the destination and her condition remain unclear. That moment shapes the season’s emotional core: recovery, resilience, and the cost of resistance. June’s journey has always driven the series, and Season 4 appears poised to deepen that arc.

The trailer also hints at legal and political fallout beyond Gilead. It looks like Fred and Serena may face arrest in Canada, while suspicions and alliances around Nick are murkier than ever. Commander Lawrence, meanwhile, appears to remain in Gilead — perhaps to finish what he began, or to confront his own responsibilities. These threads suggest a season focused not just on escape, but on accountability and consequence.

One of the trailer’s most striking lines comes from June: “These women deserve to be helped, but I can’t do this alone.” It feels like a clear signal that the seeds of a broader rebellion are taking root. June’s evolution from survivor to leader has been gradual and painful, and Season 4 looks ready to push that transformation further, dramatizing both public resistance and intimate sacrifice.

Even though the trailer relies in part on earlier footage, the new material teases high emotions and serious consequences. The delay to 2021 is disappointing for fans eager to see how June, Nick, Commander Lawrence, and the rest of the cast will navigate the aftermath of their last bold act. Still, the preview confirms that the show will confront the fallout head-on, balancing tense political developments with deeply personal stories.

If you’re a fan of dystopian drama, character-driven storytelling, and powerful performances, this season of The Handmaid’s Tale promises more of what made the series compelling: moral complexity, intense stakes, and unforgettable moments. The trailer puts us on edge and keeps expectations high — now we wait for the full season to arrive in 2021.

Watch the official Season 4 trailer released by Hulu when you can, and prepare for a season that looks to be both challenging and cathartic for the characters we’ve followed so closely.

The post First Teaser Trailer for The Handmaids Tale Season 4 Released first appeared on Fobop.

What is White BBQ Sauce?

White BBQ Sauce may not look like traditional barbecue sauces, but it delivers bold flavor. Built on a creamy base of mayonnaise and Greek yogurt, it combines tangy vinegar, fresh lemon juice, black pepper and cayenne for a spicy, savory kick. The acidity and spices lift grilled meats and roasted vegetables, turning simple dishes into memorable meals.

My husband Rick was skeptical at first—he usually prefers my A One Balsamic Steak Sauce when I make anything on the grill—but he quickly changed his mind. This Banging ‘Bama White BBQ Sauce works well as a finishing sauce, a dipping sauce, or even a marinade. It’s also friendly to low-sugar and Trim Healthy Mama meal plans when made with appropriate sweetener and salt choices.

Store-bought sugar-free sauces and condiments can be hard to find, and when you do find them they’re often expensive. Making sauces at home takes just a few minutes and uses common pantry ingredients. Once you taste what a fresh homemade white BBQ sauce can do for chicken, pork, beef and vegetables, you’ll understand why it’s worth the small effort.

I keep an assortment of clean bottles and jars for storing homemade sauces. Thrift stores, kitchen shops and your own canning jars all work well. Having attractive bottles on hand also makes it easy to give sauces as gifts during the holidays or to prepare meal components ahead of time for busy weeks.

Bottles and jars I like for storing homemade barbecue sauce

Glass milk bottles, clear beverage bottles with lids, or standard mason jars are all suitable. Choose containers that seal well and are easy to pour from, so you can keep the sauce refrigerated and ready to use.

The Printable Banging ‘Bama White BBQ Sauce Recipe

This simple, flavorful white BBQ sauce is quick to make and stores well in the refrigerator for several days. Allowing it to rest in the fridge helps the flavors meld and intensify.

Banging ‘Bama White BBQ Sauce

Author: Judy

Prep time: 5 mins

Total time: 5 mins

Serves: 12

Ingredients

• 1/2 cup light mayonnaise
• 3/4 cup 0% Greek yogurt
• 1 tablespoon ground black pepper
• 1/4 teaspoon cayenne pepper
• 1 teaspoon mineral or kosher salt
• 3 tablespoons lemon juice
• 3 tablespoons apple cider vinegar
• 2 teaspoons preferred granular sweetener (optional)

Instructions

1. In a medium bowl whisk all ingredients together until smooth and well combined. Taste and adjust black pepper, cayenne or salt to your preference.
2. Cover and refrigerate for at least 3 hours or overnight to allow the flavors to marry. The sauce will thicken slightly as it chills.
3. Use to baste chicken, pork, beef or vegetables while roasting or grilling. Serve on the side as a dipping sauce, or thin with a little water or extra lemon juice for a lighter dressing or marinade.

Serving size: 2 TBS Calories: 34 Fat: 2g Carbohydrates: 3g Sodium: 629mg Protein: 2g Cholesterol: 4mg

3.5.3226

Tips for best results: use fresh lemon juice and good-quality apple cider vinegar for bright acidity. If you prefer a milder pepper flavor, reduce the black pepper to 2 teaspoons and omit the cayenne. For a dairy-free version, substitute additional mayonnaise or a plant-based yogurt. Store the sauce in a sealed container in the refrigerator and use within a week for optimal flavor and freshness.

This white BBQ sauce is adaptable—add chopped fresh herbs, minced garlic, or smoked paprika to create new variations. It’s an easy way to refresh weeknight meals and elevate anything from roasted vegetables to grilled chicken. Try making a double batch and keep a bottle refrigerated so you always have a flavorful sauce on hand.

The post Alabama White BBQ Sauce Recipe – Tangy Southern Chicken first appeared on Fobop.

Why You’ll Love It

This honey bun cake is an uncomplicated, crowd-pleasing recipe made easy with boxed yellow cake mix. A cinnamon-brown sugar layer gives the cake its classic honey-bun flavor, and chopped pecans add pleasant crunch if you like them.

Easy to make: The boxed mix keeps the process quick and forgiving, so it’s great for bakers of all skill levels. Full of flavor: Warm cinnamon, brown sugar, vanilla, and buttery cake combine for an indulgent slice every time. Versatile: Serve it at brunch, with coffee, or as a simple dessert topped with ice cream or whipped cream.

Easy Honey Bun Cake FAQs

Easy Homemade Honey Bun Cake Recipe

Honey Bun Cake Recipe

This easy honey bun cake uses yellow cake mix and a cinnamon-brown sugar layer to recreate that bakery honey-bun flavor at home.

Prep Time: 20 minutes

Cook Time: 1 hour

Cooling Time: 2 hours

Servings: 12

Ingredients

For the First Cake Layer:

• 3/4 cup vegetable oil
• 8 ounces sour cream
• 1 box yellow cake mix (about 13¼ ounces)
• 4 eggs

For the Cinnamon Sugar Layer:

• 1 cup packed brown sugar
• 1/2 cup chopped pecans (optional)
• 1 tablespoon ground cinnamon

For the Second Cake Layer:

• 3/4 cup vegetable oil
• 8 ounces sour cream
• 1 box yellow cake mix (about 13¼ ounces)
• 4 eggs

For the Vanilla Frosting:

• 1 cup powdered sugar
• 1 teaspoon vanilla extract
• 2 1/2 tablespoons whole milk

Instructions

1. Preheat the oven to 300°F and grease a 9 x 13-inch cake pan.
2. Make the first cake layer: combine the oil, sour cream, cake mix, and eggs in a large bowl and mix until smooth. Pour into the prepared pan and spread evenly.
3. Make the cinnamon sugar layer: mix brown sugar and cinnamon, sprinkle it over the batter, add pecans if using, and gently pat it into the batter with your hand.
4. Prepare the second cake layer: mix the remaining oil, sour cream, cake mix, and eggs. Drizzle the batter over the cinnamon sugar layer in several spots, then carefully spread until the layer is even.
5. Bake for about an hour, or until a toothpick inserted into the center comes out clean. Remove from the oven.
6. Make the frosting: whisk together powdered sugar, milk, and vanilla until smooth. Pour the glaze over the hot cake and spread to cover.
7. Let the cake cool uncovered at room temperature for about 2 hours before slicing and serving.

Notes

Cake mix sizes: Use two boxes of the size your recipe calls for or adjust quantities if your mix is larger. Low and slow: Baking at a moderate temperature helps the cake remain moist. Vanilla: Use clear vanilla for a whiter glaze if desired. Toothpick test: Avoid poking straight into the cinnamon-sugar layer when testing doneness; insert slightly higher into the cake if needed.

Nutrition

Calories: 575 kcal | Carbohydrates: 102 g | Protein: 8 g | Fat: 16 g | Saturated Fat: 6 g | Sugar: 67 g | Sodium: 687 mg

This easy honey bun cake is rich, moist, and full of warm cinnamon flavor. The contrast between the tender yellow cake and the gooey cinnamon-brown sugar center makes it a memorable treat. Serve it warm with a scoop of vanilla ice cream or let it cool and slice for coffee hour — either way, it’s a dependable, delicious bake that’s simple enough for everyday occasions and special enough for company.

Other Recipes to Try

• Try a simple cake mix coffee cake for a similar cinnamon-sugar treat.
• Explore a rum Bundt cake for deeper, spiced flavors.
• Look into more cinnamon roll-style recipes for more layered sweetness.
• Make hot honey to pair with both sweet and savory dishes.
• Consider a giant maple cinnamon roll cake with butterscotch glaze for a show-stopping dessert.

The post Sticky Honey Bun Cake with Cinnamon Swirl first appeared on Fobop.

Happy Friday! School is officially out for us today and summer break begins. For our family it’s felt like summer started a bit early—Parker finished his online work by mid-morning most days and spent the rest of the day free. If your household has been balancing home learning and everyday life, I see you. You all have done an incredible job adapting and teaching in a very unusual season. Now it’s time to relax, enjoy the sunshine, and savor a more relaxed routine for a while.

During these past months of homeschooling, my daily load was lighter because my older kids handled most of their work independently. Parker was responsible and consistent, which made all the difference. I have particular admiration for parents who juggled younger children’s schooling at home—kudos to you for your patience and perseverance. I hope the start of summer brings you some well-deserved downtime.

This week’s menu has several standout dishes that I think you’ll love. If you haven’t tried my Raspberry Chicken, add it to your plan—its bright flavor and elegant presentation make it feel like a restaurant-quality meal made at home. Smashburgers remain a family favorite here; we made them again recently and already look forward to the next time. Each recipe on the list is chosen for flavor, ease, and the chance to bring something a little special to your table.

SUNDAY

Raspberry Chicken

Start the week with a bright, flavorful main. Raspberry Chicken pairs tender chicken with a tangy-sweet sauce that’s simple to prepare but impressive to serve. Consider pairing it with roasted vegetables or a light salad for a balanced plate.

MONDAY

Cheesy Ranch Chicken Pasta

Comforting and creamy, this pasta dish combines tender chicken with cheesy, ranch-flavored sauce. It’s an easy weeknight winner that feeds a crowd and reheats well for leftovers.

TUESDAY

Beef and Bean Burritos

A practical and satisfying choice for busy evenings. Seasoned beef and beans wrapped in warm tortillas make for a filling meal—serve with salsa, guacamole, or a crisp side salad.

WEDNESDAY

Biscuits & Gravy Cheesy Sliders

These sliders are a fun twist on a classic breakfast favorite, made savory and shareable for dinner. Gooey cheese and rich gravy combine inside soft biscuits—perfect for a cozy midweek meal.

THURSDAY

Taco Cauliflower Rice Skillet Dinner {low carb}

A lighter low-carb option that still delivers bold taco flavors. This one-pan skillet is quick to make and great for families looking to add more vegetables to their meals without sacrificing flavor.

FRIDAY

Smashburgers

End the workweek with an all-time favorite. Thin, crispy-edged smashburgers are quick to cook and endlessly customizable—add your favorite cheese, pickles, and sauces for a weekend-worthy meal.

SATURDAY

DATE NIGHT – KITCHEN CLOSED

Take the night off and enjoy a special evening without cooking. Whether you dine out, order in, or simply enjoy a quiet meal together, a kitchen break can be a welcome reset.

DESSERTS

Rice Krispie Ice Cream Dessert

A nostalgic, no-bake treat that’s perfect for warmer weather. Layered with crunchy rice cereal and creamy ice cream, it’s simple to assemble and always a crowd-pleaser.

Browned Butter Chocolate Chip Toffee Cookies

These cookies combine nutty browned butter, melty chocolate, and crunchy toffee for a deeply satisfying finish to any meal. Bake a batch and enjoy them warm with a glass of milk or a scoop of ice cream.

The post Weekly Meal Plan 133: Menus and Recipes first appeared on Fobop.

Corn Salsa isn’t just a summer dish

Corn often evokes summer memories—fresh ears from a roadside stand, outdoor meals, and warm weather gatherings. That said, this corn salsa works any time of year. Use canned or frozen sweet corn when fresh corn isn’t available and you’ll still get a bright, satisfying result. This copycat Chipotle corn salsa adapts well to seasons and occasions, making it a reliable choice from spring through winter.

Serve it as an appetizer with tortilla chips, toss it into a salad for a light lunch, or spoon it over grilled fish, chicken, or tacos for a fresh finishing touch. The straightforward ingredient list means you can mix it up quickly and still deliver a flavor-packed dish.

A note: Chipotle shared a version of their corn salsa that inspired this recipe. The ingredients and method here reflect that straightforward, fresh approach.

Ingredient Notes

• Corn: Canned super-sweet corn works very well and saves time. Fresh corn cut from the cob or thawed frozen corn are both excellent alternatives—choose sweet varieties for best flavor.
• Jalapeño: Jalapeño gives the salsa its signature medium heat. Remove the seeds and ribs to reduce spice, or swap for poblano for milder flavor.
• Citrus: Fresh lime and lemon juice brighten the salsa. Avoid bottled citrus juice; freshly squeezed juice makes a noticeable difference.
• Herbs and aromatics: Fresh cilantro adds a bright herbaceous note. If you dislike cilantro, parsley or basil are fine substitutions—start with a small amount and adjust to taste.

How to make copycat Chipotle corn salsa

This recipe is quick and forgiving. Follow a few simple steps to create a salsa that closely resembles the restaurant version, and then adjust to your flavor preferences.

Begin by draining the canned corn thoroughly. Spread the drained kernels on a paper towel and gently pat them dry so excess liquid doesn’t dilute the salsa.

Dice the jalapeño and red onion into small, even pieces so every bite has balanced texture. Rinse and chop the cilantro, then add all chopped ingredients to the bowl with the corn.

Squeeze fresh lime and lemon juice over the mixture and stir until everything is well combined. Season with a pinch of salt if desired and taste—adjust citrus, spice, or cilantro to suit your preference.

Like many salsas, this one improves if it rests. If possible, make it a few hours before serving to let the flavors meld. It will be enjoyable right away, but resting deepens the citrus and herb notes and softens the raw edge of the onion.

FAQ’s

How to serve this popular corn salsa

My favorite way to enjoy this corn salsa is in a burrito bowl: a base of rice, black beans, generous scoops of corn salsa, guacamole, shredded cheese or chopped lettuce. It’s a satisfying vegetarian meal that comes together quickly.

As an appetizer, serve it with tortilla chips for game day or casual entertaining. It also makes a bright topping for fish tacos, black bean tacos, or any grilled seafood or chicken where a fresh, citrusy contrast is welcome.

For a complete meal, place the corn salsa over grilled fish or alongside a flavorful rice skillet. Its fresh acidity and herbaceous notes lift heavier dishes and add texture and color.

Make it a roasted chili corn salsa

To deepen the flavor, roast the corn and pepper before combining. Roasting adds smoky, caramelized notes that make the salsa richer and more complex.

To roast peppers: Char them over a gas flame or roast at 425°F on a baking sheet until the skin is blistered and blackened. Cool, peel away the charred skin, remove seeds and ribs as needed, then dice.

To roast corn: Pan roast kernels in a skillet with a little oil until they develop brown spots; or spread kernels on a baking sheet and roast at 400°F until some kernels begin to brown; or grill whole ears until charred, then cut the kernels from the cob. Allow to cool before mixing with the remaining ingredients.

How to store any leftovers

Store leftover corn salsa in an airtight container in the refrigerator for up to five days. Before serving, give it a good stir to redistribute the juices and aromatics. If the mixture looks dry after chilling, squeeze a little extra lime juice to refresh the flavors.

Looking for more simple appetizers and snacks?

If you enjoy quick, flavorful starters, try other easy recipes like small tuna melts on crackers, simple potato puffs, or a classic spinach artichoke dip. These types of recipes share the same appeal: minimal prep and big flavor.

📖 Recipe

Chipotle Corn Salsa (Copycat Recipe)

Quick and easy copycat corn salsa you can make in under 10 minutes. Fresh, bright, and versatile.

Prep Time 5 mins

Cook Time 5 mins

Total Time 10 mins

Course Appetizer, Side Dish, Snack

Cuisine Mexican-inspired

Servings 8 servings

Calories 13 kcal

Ingredients

• 2 cans sweet corn (15 oz cans), drained and patted dry
• 1 red onion, diced
• 1 lime, juiced
• 1 lemon, juiced
• 1 jalapeño, diced and deseeded (adjust to taste)
• 2 TB chopped cilantro
• Salt to taste (optional)

Instructions

• Open the cans of corn and drain thoroughly. Pat the kernels dry and transfer to a mixing bowl.
• Dice the jalapeño and red onion into small, even pieces. Wash and chop the cilantro.
• Add the diced jalapeño, red onion and cilantro to the bowl with the corn.
• Squeeze the juice of the lime and lemon over the mixture. Stir well to combine and taste; add a pinch of salt if desired.
• If time allows, chill for a few hours to let the flavors meld. Stir again before serving.

Notes

• This salsa improves after resting. Make it ahead if you can for fuller flavor.
• Adjust heat by changing the amount of jalapeño or by substituting another pepper.
• Roasting corn and peppers adds a smoky depth—see the roasting section above for options.

Nutrition

Calories: 13 kcal
Carbohydrates: 4 g
Protein: 0.4 g
Fat: 0.1 g
Fiber: 1 g

The post Copycat Chipotle Corn Salsa Recipe first appeared on Fobop.

I recently discovered a great weight-loss focused Instagram account that features many Mexican-inspired recipes. After trying a simple, lighter cheesy sauce inspired by that account, I knew it would be the perfect match for my baked chicken chimichangas. The result is a satisfying, flavorful meal that feels indulgent but stays low in calories.

This recipe is straightforward to make, very filling, and the lighter cheese sauce pulls everything together. Each chimichanga with sauce comes in at about 268 calories, making it an excellent choice for a healthier weeknight dinner or a meal-prep lunch. Below you’ll find a clean, easy-to-follow version of the recipe with ingredients, step-by-step instructions, and notes for reheating and variations.

Baked Chicken Chimichangas with Guilt-Free Cheesy Sauce

About 268 calories per chimichanga with sauce

These chimichangas are crisp on the outside and tender and savory inside. The chicken is quickly cooked with aromatics and Mexican-style seasonings, simmered briefly in broth so it stays moist, then shredded and wrapped in soft tortillas. Baking instead of frying keeps them lighter while still delivering a satisfyingly crunchy exterior. The guilt-free cheesy sauce is simply a light Alfredo sauce warmed with sharp cheddar — a quick and creamy topping that complements the chicken without adding excessive calories.

Recipe Overview

• Prep time: 20 minutes
• Cook time: 25 minutes
• Total time: 45 minutes
• Yield: 8 chimichangas
• Category: Main course
• Cuisine: Mexican-inspired
• Diet: Low calorie

Description

Low-calorie tortillas wrapped around Mexican-spiced shredded chicken, baked until crisp, and topped with a lighter cheesy sauce. These chimichangas are flavorful, filling, and easy to make at home for a healthier take on a restaurant favorite.

Ingredients

For the chimichangas:

• 1 tablespoon olive oil
• 2 chicken breasts, seasoned with pepper
• 1 small onion, diced
• 2–3 cloves garlic, minced
• 2/3 cup chicken broth (low sodium recommended)
• 1 packet burrito or taco seasoning
• 1/2 teaspoon ground cumin
• 1/2 teaspoon dried oregano
• 8 tablespoons shredded Mexican blend cheese, divided
• 8 soft tortillas (100-calorie wraps work well)

For the guilt-free cheesy sauce:

• 2/3 cup light Alfredo sauce
• 2/3 cup shredded cheddar cheese

Optional toppings: shredded lettuce, diced onions, salsa, sour cream, pickled jalapeños, cilantro, lime wedges.

Instructions

1. Prepare the aromatics: dice the onion and mince the garlic. Season both sides of the chicken breasts with freshly ground black pepper.
2. Heat 1 tablespoon olive oil in a large non-stick skillet over medium-high heat. Add the chicken, diced onion, and minced garlic. Cook about 3–4 minutes per side, stirring the onions occasionally until slightly softened.
3. Add 2/3 cup low-sodium chicken broth, the packet of burrito or taco seasoning, 1/2 teaspoon cumin, and 1/2 teaspoon oregano. Stir to combine.
4. Cover the skillet and let the mixture simmer for 5–8 minutes, or until the chicken reaches an internal temperature of 165°F (74°C). Once done, remove the chicken and preheat your oven to 400°F (200°C).
5. Shred the chicken using two forks or your preferred method, then return the shredded chicken to the skillet and mix with the remaining pan juices so the meat stays moist and well seasoned.
6. Warm the tortillas to make them pliable: place a few tortillas at a time on a plate separated with a damp paper towel and microwave for about 30 seconds.
7. Assemble each chimichanga: place 1 tablespoon of shredded Mexican cheese in the center of a tortilla, top with a portion of the shredded chicken, then fold the sides and roll to form a rectangle, keeping the seam on the bottom.
8. Line a baking sheet with foil and lightly spray with cooking spray. Arrange the chimichangas seam-side down and spray the tops lightly with cooking spray.
9. Bake at 400°F (200°C) for 25 minutes or until the tortillas are golden and crisp.
10. While the chimichangas cool slightly, make the cheese sauce: combine 2/3 cup light Alfredo sauce and 2/3 cup shredded cheddar in a small non-stick skillet over medium-low heat. Stir constantly until the cheese melts and the sauce is smooth. Divide the sauce into eight portions.
11. Top each chimichanga with the cheesy sauce and add desired toppings such as lettuce, onions, salsa, sour cream, or jalapeños. Serve immediately.

Notes

Leftover chimichangas reheat well. Microwave a single portion for about 1.5 minutes, and reheat the cheese sauce separately for about 30–45 seconds. To make this recipe vegetarian, substitute shredded soy-based chicken or seasoned black beans for the chicken and adjust seasoning and cooking time as needed.

Tips and Variations

• For extra crispiness, brush the tortillas lightly with a little olive oil before baking.
• Swap the light Alfredo for a tomato-based salsa verde and reduce the cheese if you want an even lower-calorie topping.
• Add extra vegetables to the filling such as bell peppers or corn to boost fiber and nutrients.
• If you prefer a spicier sauce, stir in a small amount of chipotle in adobo or hot sauce to the cheese mixture.

Cheesy sauce inspiration credited to a WW-focused recipe creator.

Did you make this recipe? Leave a comment and share how you customized it — what worked, what you’d change, and your favorite toppings.

The post Baked Chicken Chimichangas with Creamy Cheddar Sauce first appeared on Fobop.

I love cookies, and I think you can have treats that are both delicious and wholesome. These almond butter cookies are made with rolled oats, creamy almond butter, and chocolate chips, so they deliver great texture and flavor without any wheat flour. They require only a short prep time—about 10 minutes—and roughly 9–11 minutes in the oven. The almond butter gives them a rich, nutty character that pairs wonderfully with chocolate.

Ingredients for this recipe

• Rolled oats — regular rolled oats (the same kind used for overnight oats).
• Baking soda — be sure to use baking soda, not baking powder.
• Creamy almond butter — replacing dairy butter with almond butter adds protein and healthy fats.
• Sweetener — a natural sweetener such as xylitol, or any sweetener you prefer.
• Vanilla extract
• Eggs
• Sugar-free chocolate chips — or any chocolate chips you like.

• Oats — replace rolled oats with rolled amaranth or rolled quinoa for a different texture.
• Almond butter — you can use another natural nut or seed butter. If the butter is very firm, warm it slightly so it mixes more easily.

How to make almond butter cookies

This recipe is simpler than classic cookie recipes because you don’t need to cream butter and sugar. The process is straightforward and forgiving.

1. Preheat the oven to 350ºF (175ºC).
2. Mix the dry ingredients (rolled oats and baking soda) together in a medium bowl; set aside.
3. In a separate bowl, whisk the almond butter, sweetener, eggs, and vanilla together for a few minutes until smooth.
4. Combine the wet mixture with the oats and stir until evenly incorporated. Fold in the chocolate chips gently.
5. Line a baking sheet with parchment paper or a silicone mat.
6. Scoop tablespoon-sized portions of batter onto the sheet, spacing them about 2 inches apart. The batter will be sticky; use a second spoon if needed to help drop it onto the sheet.
7. Flatten each cookie slightly with two fingers and, if desired, press a few extra chocolate chips on top for a finished look.
8. Bake for 9–11 minutes. The cookies may seem a little underdone out of the oven; they will continue to set as they cool.
9. Cool the cookies completely on the baking sheet before attempting to move them so they don’t break apart.

Tips for the best cookies

1. Spacing: Drop batter 2 inches apart; the cookies spread only a little but give them room just in case.
2. Do not overbake: Remove when the edges look set but the centers are still slightly soft. They firm up while cooling.
3. Cool completely: Let cookies sit on the baking sheet until fully cooled so they hold together when removed.

How to store cookies

• Store cookies in an airtight container with parchment paper between layers.
• At room temperature they remain fresh for up to a week.
• To keep them longer, freeze fully cooled cookies for up to three to six months in a freezer-safe container or bag. Thaw sealed at room temperature for two to three hours before opening.

These cookies are crisp at the edges and chewy in the middle, lightly sweet, and packed with almond flavor. They make a satisfying snack or a quick dessert and are a great option when you want something gluten-free without complicated substitutions. Give them a try—you may find they become your new go-to cookie recipe.

More cookie ideas to try: gluten-free coconut flour chocolate chip cookies, almond flour shortbread cookies, Nutella thumbprint cookies, peanut butter white chocolate chip cookies, and classic gluten-free chocolate chip cookies.

Almond Butter Cookies

Almond butter cookies are chewy and delicious. This lightened-up, gluten-free cookie recipe is quick to prepare and bakes in minutes.

Ingredients (serves 20)

• 2/3 cup rolled oats
• 1 teaspoon baking soda
• 1 cup creamy almond butter
• 2/3 cup natural sweetener (xylitol or preferred sweetener)
• 2 large eggs
• 1 1/2 teaspoons vanilla extract
• 1/2 cup chocolate chips (sugar-free or regular)

Instructions

1. Preheat oven to 350ºF (175ºC).
2. Combine oats and baking soda in a medium bowl; set aside.
3. Whisk almond butter, sweetener, eggs, and vanilla together until smooth, about 3–5 minutes.
4. Add dry ingredients to wet ingredients and mix until combined. Stir in chocolate chips.
5. Line a baking sheet with parchment or a silicone mat. Scoop tablespoon-sized portions of batter 2 inches apart.
6. Flatten each cookie gently and add extra chips on top if desired.
7. Bake 9–11 minutes. Allow cookies to cool completely on the baking sheet before removing.
8. Makes about 16–20 cookies.

Notes

• Use rolled oats (not steel-cut or instant) for the best texture.
• Pressing a few extra chocolate chips on top before baking makes the cookies look finished.
• Store in an airtight container with parchment between layers for up to a week.
• To freeze, let cookies cool, flash-freeze on a tray, then transfer to a freezer-safe bag for up to three months.

Nutrition (approx.)

Serving: 1 of 20 • Calories: 130 kcal • Carbohydrates: 12 g • Protein: 4 g • Fat: 9 g • Fiber: 1 g • Sugar: 1 g

Nutrition information is an approximation.

The post Soft and Chewy Almond Butter Cookie Recipe first appeared on Fobop.