Baked Bean and Mushroom Shakshuka
Shakshuka! I've made it several times and it's worth trying if you have not. Originally from North Africa and the Middle East, it is a mix of tomatoes, eggs, and seasoning often served with fresh bread. It can be served at breakfast, brunch, or any other time of the day. To give the tangy, rich, tomato sauce and egg dish an English breakfast spin, add baked beans, bacon, and mushrooms. The combination is savory, sweet, and delicious!
What you need 🛒🛒🛒:
2 - 5 eggs
1 cup tomato ragu
1 1/2 cups cremini mushrooms
1 tablespoon dried thyme
1 teaspoon dried parsley
1 teaspoon salt
1 teaspoon black pepper
1 tablespoon butter
5 cherry tomatoes, sliced in half
1 small can baked beans (I used one infused with brown sugar and bacon)
What you do 🍳🍳🍳:
Step 1
Sauté the mushrooms and seasoning on medium heat, add the cherry tomatoes and cook for 2 minutes until both have softened slightly.
Step 2
Add the baked beans, mix until well incorporated, then add the butter.
Step 3
Mix in the ragu and cook for 5 minutes, then create partings for the eggs. In a 350F oven, bake the eggs to your preferred doneness.
Serve hot with fresh bread and tea!
Easy Baked Buffalo Chicken Tenders
Why Chicken Tenders Always Work
Chicken tenders are one of those rare foods that everyone agrees on. They’re easy to eat, quick to cook, and perfect for sharing—whether it’s a casual weeknight dinner or a full-on game day spread. Unlike wings, tenders are meatier, less messy, and easier to portion, which makes them ideal for feeding a crowd or serving alongside multiple sides.
Buffalo Flavor, Made Simple
Buffalo sauce brings that unmistakable tangy heat that people crave on game day. It’s bold without being complicated and pairs beautifully with chicken. Baking the tenders instead of frying keeps them juicy while cutting down on oil and cleanup, making this recipe approachable and repeatable. A light layer of melted mozzarella adds just enough creaminess to balance the heat without overpowering the sauce.
Perfect for Game Day or Anytime
These baked buffalo chicken tenders are made to fit any occasion. Serve them as a game day appetizer with dipping sauces, or turn them into an easy lunch or dinner with classic sides like mashed potatoes, peas, coleslaw, or a simple salad. They reheat well, scale easily, and deliver big flavor with minimal effort—exactly the kind of recipe people come back to again and again.
Easy Baked Buffalo Chicken Tenders
Juicy baked buffalo chicken tenders coated in tangy sauce and finished with melted mozzarella for an easy, no-fry lunch or dinner.
Ingredients
- 1/2 cup hot sauce (e.g. Frank’s RedHot–style)
- 4 tablespoons unsalted butter
- 1 teaspoon garlic powder
- 1/2 teaspoon paprika
- 1 teaspoon honey
- 2 pounds chicken tenders
- Juice of 1 lemon
- 1 teaspoon dried thyme
- 1 teaspoon dried parsley
- 1 teaspoon paprika
- 1 teaspoon black pepper
- 1/2 teaspoon salt
- 2/3 cup buffalo sauce
- 1/3 cup shredded mozzarella cheese
- Chives, finely chopped (optional, for garnish)
Instructions
- Add all ingredients to a small saucepan over low heat.
- Whisk gently until the butter melts and the sauce is smooth.
- Remove from heat and set aside.
- Use immediately or cool and store in the refrigerator for up to 1 week.
- Preheat oven to 400°F (205°C). Lightly grease or line a baking dish with parchment paper.
- Place the chicken tenders in a large bowl. Squeeze lemon juice over the chicken and toss gently. This helps neutralize any raw chicken smell and brightens the flavor.
- Add thyme, parsley, paprika, black pepper, and salt. Toss until the tenders are evenly coated.
- Transfer the chicken to a deep baking dish. Pour the buffalo sauce over the tenders, turning to coat evenly. Let sit for 10 minutes to absorb flavor.
- Bake uncovered for 20 minutes.
- Remove from the oven, sprinkle mozzarella evenly over the tenders, and return to the oven. Bake for another 5–10 minutes, until the cheese is melted and the chicken is cooked through (internal temp 165°F).
- Garnish with chopped chives if desired. Serve hot with ranch or blue cheese dressing, celery sticks, or your favorite sides.
Notes
Optional Game Day Tips
- Double the recipe easily for parties
- Serve with toothpicks for easy snacking
- Add crushed red pepper or hot honey for extra heat
Nutrition Facts
Calories
420Fat (grams)
18 gCarbs (grams)
8 gSugar (grams)
3 gProtein (grams)
45 gI am not a certified nutritionist and any nutritional information on dontmissmyplate.com should only be used as a general guideline.
How to Make These Buffalo Chicken Tenders in the Air Fryer
If you’d rather skip the oven, these buffalo chicken tenders adapt easily to the air fryer with minimal changes.
After seasoning the chicken and coating it in buffalo sauce, preheat the air fryer to 380°F (193°C). Lightly spray the air fryer basket with oil and arrange the tenders in a single layer, working in batches if needed. Air fry for 10 minutes, flip, then cook for another 6–8 minutes until the chicken is cooked through and reaches an internal temperature of 165°F.
Sprinkle the mozzarella cheese over the tenders and return them to the air fryer for 1–2 minutes, just until the cheese melts. Garnish with chopped chives and serve immediately.
Buffalo Sauce Variations
One of the best things about buffalo chicken is how easy it is to customize the heat level.Mild: Use less hot sauce and add a little extra butter or a drizzle of honey to soften the heat.
Classic: Stick with a traditional buffalo sauce for a balanced tangy, buttery flavor.
Extra Hot: Add cayenne pepper or use a hotter pepper sauce for more kick.
These variations make it easy to adjust the recipe for different crowds or spice preferences on game day.
Make-Ahead and Reheat Tips
These buffalo chicken tenders are great for entertaining because much of the prep can be done ahead.
You can season the chicken and toss it in buffalo sauce up to 24 hours in advance. Store covered in the refrigerator and bake or air fry just before serving.
To reheat, warm the tenders in the air fryer at 350°F for 4–6 minutes or in the oven at 375°F for 8–10 minutes until heated through. Avoid microwaving if possible, as it can soften the texture.
Mushroom and Asparagus Mini Quiches
Most people are huge fans of quiche, and in the past, I have made them regular size with crust and coconut cream. However, if you are looking for a quick and easy savory breakfast dish and don’t feel like fried eggs or a plate of omelets, these mini quiches with asparagus and mushroom fit the bill. Quiches are flexible and a great way to make use of straddling vegetables in your fridge.
What you need 🛒🛒🛒:
7 large asparagus spears, stems chopped half way
5 eggs
1/4 cup milk
1/2 cup mushrooms, sliced
1 tablespoon soy sauce
1 teaspoon chill flakes
1 tablespoon garlic, minced
1 tablespoon scallions
2/3 cup grated parmesan cheese
1/2 teaspoon salt
1/2 teaspoon onion powder
1 tablespoon butter
1 tablespoon olive oil
1 teaspoon black pepper
What you do 🍳🍳🍳:
Step 1
Chop the asparagus and mushrooms. In a pan, heat butter and olive oil and sauté the garlic, seasonings, and scallions until fragrant. Add the vegetables and soy sauce and cook for 3 minutes on medium-high. Remove from heat when softened.
Step 2
In a separate bowl, beat the eggs, cheese, and milk together. Once the vegetables have cooled, mix with the egg mix.
Step 3
Pour the quiche mix into greased muffin pan and top with more vegetables if you wish. Bake at 350F for 12 minutes, check regularly to ensure they do not burn.
Makes about 10 - 12 mini quiches.
Spicy Peanut, Kale and Sweet Potato Soup
Kale, sweet potato and peanut butter are all ingredients that make wonderful additions to your diet for various health-related reasons. Bring the trio together with some cayenne pepper and coconut milk to get a hearty soup that warms you even the coldest night!
Spicy Peanut, Kale and Sweet Potato Soup
Ingredients:
- 1/2 cup mix of leeks and onions, chopped
- 1 tablespoon oil
- 1 tablespoon butter
- 1/2 cup carrots, chopped
- 1 large sweet potato, chopped
- 1 can sweet corn
- 1 can diced tomatoes
- 1 teaspoon tomato paste
- 2 tablespoons garlic, minced
- 1/4 cup scallions, chopped
- 1/8 cup basil, chopped
- 1 cup coconut milk
- 2 cups vegetable broth
- 1 teaspoon ground mustard
- 1/2 cup peanut butter
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1 teaspoon paprika
- 2 tablespoons cayenne pepper
- 1 tablespoon soy sauce
- 1 tablespoon lemon juice
Instructions:
- Prepare your vegetables.
- On medium heat, sauté the garlic in butter and olive oil until fragrant, about 1 minute. Add the spices, onion and leek mix, cook until onions become translucent, about 3 minutes.
- Add the diced tomatoes and tomato paste, cook for another 2 minutes.
- Add the sweet potato, carrots, and soy sauce, cook for 3 minutes.
- Add the coconut milk and 1 cup broth, simmer or 2 minutes, stirring frequently.
- Add the basil and scallions and bring the soup to a boil, about 5 minutes.
- Add the kale a bunch at a time to wilt down (this will create space for the next handful of kale).
- Add the remainder of the broth, corn, and scoop in the peanut butter, making sure to dissolve all the lumps. Add the lemon juice, stir.
- Reduce the heat and simmer for 25-30 minutes, check on your soup to ensure it doesn't burn and add more broth if necessary. Add salt and peer to taste, stirring occasionally.
- Garnish with fresh basil and serve hot with some fresh bread if you like!
Calories
353Fat (grams)
18.56Carbs (grams)
43.7Protein (grams)
9.19
Sweet Potato Pancakes
Who doesn’t appreciate a good sturdy helping of pancakes for breakfast? Or as a side during brunch? Sweet potatoes make a great addition to the morning starter, giving them a unique twist when the vegetable is in peak season. The pumpkin spice adds a seasonal kick around Thanksgiving, and is the perfect way to use leftover sweet potatoes.
Sweet Potato Pancakes
Ingredients:
- 1 1 /2 cups all-purpose flour
- 1 teaspoon vanilla essence
- 1 tablespoon brown sugar
- 1/2 teaspoon nutmeg
- 1/2 teaspoon cinnamon
- 1/3 cup sweet potato (1 large, mashed)
- 1/2 teaspoon salt
- 3 tablespoons butter, melted
- 3 1/2 teaspoons baking powder
- 1 egg
- 1 1/4 cups milk
Instructions:
- Microwave your potato in microwave-safe container for 10 minutes or boil for 15, then cool, peel, and mash. Set aside.
- In a large bowl, sift the flour, baking powder, salt. Mix in the sugar and pumpkin spice.
- Make a well, then add the egg, sweet potato, milk, vanilla, and butter. Mix until just combined and major lumps are gone, but don't overmix.
- Heat a skillet and add some butter on medium-low. Scoop the batter using a 1/4 cup and cook each pancake for 2 minutes or until bubbles start to from, them flip them over.
- Serve hot with syrup, butter, walnuts, and bacon bits!
Calories
121Fat (grams)
4.7Carbs (grams)
16.31Protein (grams)
3.3
Thanksgiving Breakfast Hash
Breakfast hash is one of the easiest ways to serve up a delicious, robust, savory meal in the morning or for brunch. It is typically a mix of potatoes, vegetables and meat, topped with eggs in a fashion similar to shakshouka. The best part is that you can pretty much add what you want to it. This makes hash a great way to make use of leftovers, especially during the holidays. This one was inspired by what is typically seen on the American Thanksgiving dinner table, incorporating turkey, sweet potato, and cranberries.
Thanksgiving Breakfast Hash
Ingredients:
- 2 tablespoons garlic, minced
- 1 tablespoon butter
- 2 tablespoons olive oil
- 1/2 cup mix of onions and leeks
- 1/3 cup ground turkey
- 1/3 cup of carrots, chopped
- 1 cup red peppers, chopped
- 1 large sweet potato, chopped
- 1/2 cup Thanksgiving stuffing
- 1 teaspoon tomato paste
- 1 teaspoon cranberry sauce
- 2 cups vegetable broth
- 1 teaspoon salt
- 1 teaspoon black pepper
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon coriander
- 1/2 teaspoon dried thyme
- 1 teaspoon smoked paprika
- 3 eggs
- 1/4 cup scallions. chopped
Instructions:
- Preheat oven to 350 F.
- On medium heat stovetop, sauté the garlic in butter and olive oil for 2 minutes. Add the onions and leeks, cook for another 2 minutes.
- Add all the spices and seasoning, cook for 1 minute.
- Add the sweet potato, cook for 5 minutes. Add a little water to prevent them from burning if necessary.
- Add the carrots, peppers, turkey, stuffing, tomato paste, and cranberry sauce. Cook for 2 minutes, stirring regularly.
- Pour in the broth, make sure it covers everything in your pan. Sprinkle with scallions. Simmer for 5 minutes.
- Make a little space and crack in each egg whole without beating. Place the pan in the oven and bake for 25 minutes, check your pan regularly to prevent burning and overcooking your eggs. You can add extra broth if you need to. Serve hot with crispy bread!
Calories
572Fat (grams)
34.14Carbs (grams)
39.38Protein (grams)
27.61
Chicken in Red Wine (Coq au Vin)
Coq au Vin is probably one of my favourite dishes and one of the first I started making regularly when cooking became a thing for me. It's a delicious, heartwarming meal that will impress almost anyone you make it for!
Coq au Vin
Ingredients:
- 8 chicken thighs, with skin and bone
- 3 bacon strips, chopped
- 1 cup chicken stock
- 1 sweet white onion, sliced lengthways
- 1 cup frozen pearl onions
- ½ bottle of pinot noir (or good red wine)
- 3 large carrots, cut into diagonal pieces
- 1 tablespoon salt
- 1 tablespoon black pepper
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- 1 tablespoon garlic, minced
- 1 teaspoon cumin
- 2 tablespoons dried thyme
- 2 sprigs fresh thyme
- 1 ½ tablespoons olive oil
- 1 packet (4 ounces) cremini mushrooms
- 1 tablespoon soy sauce
- 1 teaspoon lemon juice
- 3 tablespoons butter
- 2 tablespoons flour
Instructions:
- Cook the bacon until browned in a large pot, remove and set aside.
- Season chicken with salt, pepper, onion powder, dried thyme, garlic powder, and lemon. Brown in bacon fat on each side and remove from pot. (Try not to over crowd the pot, do this in batches if necessary).
- Add the minced garlic, cook until fragrant, about 2 minutes. Add the onion, cook until and carrots, cook for an additional 4 minutes.
- Return the bacon and chicken with the juices to the pot, cook for about 2 minutes.
- Add the wine, broth, and fresh thyme to the pot.
- In a 350F oven, cook the chicken in an oven-proof pot or a baking pan covered with foil and bake for about 40 minutes. Remove any herb sticks and return to the stove when done.
- While the chicken is baking, cook the mushrooms in olive oil, 1 tablespoon butter, cumin, and soy sauce with salt and pepper to taste for about 5 minutes, set aside.
- Make a roux to thicken the red wine sauce. Do this by melting 2 tablespoons butter and whisking it with the four, then add this to the pot and stir until incorporated.
- Add in the pearl onions and mushrooms, season with additional salt and pepper to taste.
- Serve with mashed sweet potatoes or a side of your choice. Serve the next day for optimum taste!
Calories
559Fat (grams)
37.25Carbs (grams)
13.54Protein (grams)
33.83
Breakfast Enchilladas
Need a quick, delicious breakfast packed with protein? This one is family friendly or for a two, guaranteed to keep you full until lunch. Mexican enchiladas are a great treat to wake up to with a side of chorizo sausage, tortilla chips and queso dip, fresh fruit, and churros! The simple tortillas with a steak, cheese and egg topped with an enchilada sauce are a people pleaser for any time of the day without the eggs.
For the dish pan, use one where you can tightly fit the enchiladas so that they hold together - a 2-quart casserole pan should work fine.
Breakfast Enchilladas
Ingredients:
- 5 flour tortillas (burrito size)
- 1/2 pound of shaved steak
- 3 tablespoons butter
- 1/2 cup beaten eggs (use 3 eggs)
- 1/2 cup pepper jack cheese
- 1/4 cup sharp cheddar cheese
- 1/4 cup milk
- 1 can mild enchilada sauce
- 1 tablespoon paprika
- 1 teaspoon mustard
- 1/4 cup soy sauce
- 1/8 cup olive oil
- 1 tablespoon black pepper
- 1 teaspoon salt
- 1 teaspoon chili powder
- 1/2 teaspoon cayenne
- 1/2 teaspoon cilantro
- 1 tablespoon garlic powder
- 1/2 cup sweet corn
- Scallions and cilantro for garnish
Instructions:
- Turn the oven on to 350F. Place the steak in a bowl and mix in soy sauce, olive oil, chili, cayenne, salt, mustard, paprika, cilantro, garlic, and black pepper. Marinate covered in the fridge for at least 15 minutes, take the steak out 5 minutes before cooking.
- In a hot pan brown the steak with the butter, set aside.
- In a medium bowl, add the pepper jack cheese to steak.
- In a separate bowl, crack the eggs and whisk in the milk with a little salt and pepper. Cook over medium-low heat until the eggs scramble, but don't overcook.
- Add the egg and corn to the steak and cheese mixture, stir until well combined.
- In a line closer to one side of the tortilla, spoon about 2 tablespoons or a 1/5th of the mixture down the center each tortilla and roll the burrito. Pack the enchiladas seam side down in a baking pan.
- Pour the enchilada sauce on top with the sharp cheddar cheese. Bake for 15 minutes at 350F. Cool slightly and enjoy with avocado and sour cream!
Calories
504Fat (grams)
34.08Carbs (grams)
30.8Protein (grams)
24.1
Spanish Shrimp (Gambas al Ajillo)
Garlic butter shrimp is one of the tastiest Spanish tapas. They are protein rich and super filling. If you are tired of having to pay for them in restaurants, make them yourself! The recipe is super easy and a crowd pleaser.
Spanish Shrimp (Gambas al Ajillo)
Ingredients:
- 1 tablespoon lemon juice
- 1/2 lb. jumbo shrimp, peeled and deveined
- 1 tablespoon black pepper
- 1 1/2 tablespoons garlic, chopped
- 1 tablespoon fresh parsley, chopped
- 1 teaspoon coriander
- 1 teaspoon smoked paprika
- 1/4 cup white wine
- 1 teaspoon salt
- 1 teaspoon garlic powder
- 2 tablespoons butter
- 1/4 cup olive oil
Instructions:
- Heat pan to medium temperature and melt the butter with the olive oil. Add the fresh garlic and cook for 5 minutes.
- Season the shrimp with salt, pepper, lemon, paprika, coriander, and powdered garlic. Let them stand in a bowl and marinate for about 10 minutes. (If you place in the fridge remove 5 minutes before cooking 5).
- Sauté the shrimp for 4-5 minutes until it is a pinkish white colour and longer translucent.
- Deglaze the pan with the wine to finish, cook for a remining 3 minutes, take off the heat (take care not to overcook the shrimp).
- Sprinkle with fresh parsley and serve hot with some toasted bread.
Calories
504Fat (grams)
40.39Carbs (grams)
6.83Protein (grams)
24.4
Sweet Potato Gnocchi and Coconut Shrimp
I love sweet potato and grew up calling it ‘mbambaira’, typically in boiled form. Boring! Sweet potato is extremely versatile and I understand the superfood much better now. Combine it with flour to make some easy homemade gnocchi. The dumplings can be combined with your choice of sauce and/or protein---in this case, coconut shrimp in a thickened red Thai curry sauce.
Sweet Potato Gnocchi and Coconut Shrimp
Ingredients:
- 3 large sweet potatoes
- 1 cup parmesan cheese, grated
- 1 cup ricotta cheese (drained for 2 hours)
- 2 tablespoon brown sugar
- 1 teaspoon cinnamon
- 1/2 teaspoon nutmeg
- 6-8 cups water
- 1/2 lb. large shrimp, peeled and deveined
- 1 tablespoon olive oil
- 1 tablespoon butter
- 1 teaspoon minced garlic
- 1 tablespoon red curry paste
- 1 cup coconut milk
- 1 teaspoon cornstarch
- 2 cups chicken stock
- 1 teaspoon salt
- 1 tablespoon black pepper
- 2 tablespoon old bay seasoning
- 1 teaspoon chili powder
- 1 teaspoon fresh sage, chopped
- 1 teaspoon lemon juice
Instructions:
- Roast the sweet potatoes in the oven at 400F for 20 minutes until softened and fully cooked. Allow to cool, remove the skin, and mash in a medium bowl.
- Add the ricotta and mix until combined well. Add the parmesan, sugar, cinnamon, nutmeg, and salt. Mash until well incorporated.
- Add the flour in three parts until a soft dough forms. Roll and knead on a lightly floured surface (add more flour if the dough is too sticky). Cut the dough into three parts and roll into 12-inch/30 cm long pieces the same thickness as your middle finger.
- Cut into ½ inch/1 cm pieces and press roll with a fork. Place the uncooked gnocchi on a baking trays with parchment paper.
- Boil the water and add salt to taste. Add the gnocchi in batches and cook for 6 minutes each or until they float to the top, placing the cooked gnocchi back on the parchment paper.
- Prepare the coconut shrimp. Cook the garlic in the oil and butter until fragrant, about 2 minutes.
- Add the coconut milk, curry paste, stock, salt, pepper, chili powder, and old bay. Stir in the cornstarch to thicken the sauce. Simmer for about 5 minutes, stirring occasionally.
- Add the shrimp and cook for 4 minutes until pinkish and no longer translucent. Finish with lemon juice and take the pan off the heat.
- Combine the gnocchi with the shrimp, serve hot. Garnish with sage and additional parmesan.
Calories
797Fat (grams)
49.33Carbs (grams)
57.97Protein (grams)
35.84
Spicy Ginger Carrot Soup
Soup, glorious soup! It’s one of the most heartwarming meals I especially love during the colder months. I also adore ginger. Carrot and ginger combined make for one of the most delicious soups, and both have several health benefits. The intensity from the ginger, heat from the Ethiopian spice mix berbere (easy to make at home, I linked a recipe below but you can get it in the store), and sweetness from the carrots make for a well-balanced, super tasty soup.
Spicy Ginger Carrot Soup
Ingredients:
- 1 cup coconut cream
- 1 1/2 cups water
- 1/2 red onion, finely chopped
- 3 garlic cloves, minced
- 1 thyme sprig
- 2 tablespoons butter or coconut oil
- 1 large sweet potato, chopped
- 1 tablespoon ground ginger
- 1 tablespoon fresh ginger, finely minced
- 3 large carrots, chopped
- 1 tablespoon curry powder
- 1 teaspoon pepper
- 1 teaspoon chili powder
- 1 teaspoon salt
- 1 teaspoon lemon juice
- 1 teaspoon fish oil
- 1 tablespoon brown sugar
- 1 tablespoon berbere spice
- 2 cups chicken stock
Instructions:
- Add the butter/oil to a large pot and cook the onion and garlic until fragrant. Add the spices and sugar, cook for 2 minutes. Do not burn!
- Add the carrots, sweet potato, water, and stock. Simmer at medium-low heat for 20-25 minutes until the sweet potatoes especially have softened - test with a fork.
- Take off the heat and add half the coconut milk, allow to cool. Blend with a hand mixer until smooth.
- Add remaining coconut milk, lemon juice, and fish oil to finish. Serve hot and garnish with seeds, herbs and coconut cream.
Calories
371Fat (grams)
29.43Carbs (grams)
27.41Protein (grams)
5.18
Salmon Egg Skillet
Sometimes you want something light and healthy when you wake up. Salmon, egg, and spinach are all superfoods high in protein, so this skillet is perfect and will get you going, guilt-free!
Salmon Egg Skillet
Ingredients
- 2 handfuls spinach
- 4 oz. salmon chopped
- 2-3 eggs
- 1/4 cup mushrooms
- 1/2 cup onion
- 1 tsp. garlic
- 1/4 cup almond or coconut milk
Instructions
- 1. Sauté the onion and garlic.
- 2. Wilt the spinach. Add the mushrooms and almond milk.
- 3. Make partings for the eggs then add salmon on the spinach beds. Season how you like! Salt, pepper, chilies, coriander, old bay etc.
- 4. Put in the oven at 350 F for 15 minutes. Enjoy!