Dinner

End your day with a delicious, comforting, and satisfying dinner! Whether you’re looking for quick and easy weeknight meals, cozy comfort food, or elegant dishes for special occasions, we have the perfect recipes for you.

From hearty casseroles and one-pan wonders to savory pastas, juicy meats, and flavorful vegetarian options, our collection is designed to make dinnertime effortless and enjoyable.

Busy schedule? No problem! Try our slow cooker meals, sheet pan dinners, and 30-minute recipes to save time without sacrificing flavor. Whatever your craving, these recipes will bring warmth and joy to your table every night. 🍽️✨

Strawberry Cinnamon Rolls with Cream Cheese Icing: A Fruity Delight

Indulge in these easy, homemade strawberry cinnamon rolls with a delicious twist! Made from scratch, these fluffy and soft rolls are filled with a sweet strawberry filling and topped with a luscious strawberry cream cheese glaze. Perfect for strawberry lovers, this fruity and delicious recipe is sure to become a favorite for breakfast or dessert. These rolls are a delightful way to savor the flavors of fresh strawberries.

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Strawberry Cinnamon Rolls

Author: Chef Emy

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Description

Strawberry cinnamon rolls filled with homemade strawberry compote and topped with a creamy strawberry cream cheese glaze. Soft, fluffy rolls with real strawberry flavor (makes 12 rolls).

Ingredients

Scale

260 ml (1 cup) warm milk
10 g (1 tbsp) instant dry yeast
540 g (4 ¼ cups) flour
65 g ( cup) granulated sugar
1 tsp salt
1 egg, room temperature
80 g ( cup) unsalted butter, very soft
250 g ( 1 ¾ cups) strawberries
50 g (¼ cup) granulated sugar
Juice of half a lemon
100 g (½ cup) cream cheese – Philadelphia
40 g (3 tbsp) unsalted butter, softened
60 g (½ cup) powdered sugar
1 tsp vanilla extract
2 tbsp strawberry puree, cold (from the filling)

Instructions

Place the fresh or frozen strawberries in a saucepan with the lemon juice and granulated sugar.
Cook over medium heat for about 10 minutes, stirring occasionally, until the mixture thickens until thick and jam-like.
Remove from heat and blend with an immersion blender or in a food processor until smooth.
Cover with plastic wrap and refrigerate until cool.
In the bowl of your stand mixer fitted with a dough hook, combine the dry ingredients: flour, granulated sugar, salt, and instant dry yeast. (If using active dry yeast, rehydrate it in warm milk for 10 minutes before starting the recipe.)
Mix with the dough hook, then add the warm milk, softened butter, and the egg, and the egg.
Knead for 5 to 7 minutes on medium speed until the dough is smooth and slightly pulls away from the sides of the bowl.
Cover the dough with a cloth and let it rise for about 2 hours, until doubled in size. (See notes for overnight rising in the fridge or accelerated rising in the oven.)
Roll out the dough on a lightly floured surface to form a large rectangle, about 40 x 30 cm. Spread a layer of cooled strawberry filling evenly over the surface.
Cut the dough into 12 strips using a pizza cutter. Gently roll up the strips and place them in a large, greased baking dish.
Cover again with a cloth and let rise for about 30 minutes to 1 hour.
Preheat the oven to 180°C (350°F) and bake the rolls for about 20-25 minutes until lightly golden and soft. Allow the cinnamon rolls to cool slightly in the dish.
In a bowl, beat the cream cheese, softened butter, powdered sugar, vanilla, and strawberry puree with an electric mixer for 1-2 minutes until smooth and pink.
Spread the glaze over slightly warm rolls.

Notes

Storage: Store strawberry cinnamon rolls in an airtight container in the fridge for up to 4 days. Reheat briefly before serving for best texture.
Tips:

Cheap and Delicious Cream Cheese Cruffins to Try

On a budget but still want bakery-style sweet pastries? These raspberry cream cheese cruffins use affordable crescent dough and just a few pantry staples. Pin this now and grab the full recipe for cheap and easy cruffins.

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Raspberry Cream Cheese Cruffins Recipe

Author: Chef Emy

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Description

Bakery-style Raspberry Cream Cheese Cruffins made with buttery puff pastry, tangy cream cheese, and raspberry preserves. Flaky, golden layers with a sweet-tart center perfect for brunch or a special breakfast treat.

Ingredients

Scale

2 sheets puff pastry thawed if frozen
6 oz cream cheese softened
¼ cup powdered sugar for mixing into cream cheese
½ teaspoon vanilla extract
cup raspberry preserves or raspberry jam
1 tablespoon butter melted for brushing (optional)
powdered sugar for dusting after baking (optional)

Instructions

Preheat oven to 375°F (190°C).
Roll out puff pastry on a floured surface.
Spread cream cheese mixture over pastry.
Add raspberry preserves in a thin layer.
Roll pastry into a log and cut into strips.
Twist each piece and place in muffin tin.
Bake for 2225 minutes until golden.
Cool slightly, dust with powdered sugar.

Notes

Nutrition information is automatically calculated, so should only be used as an approximation.

Nutrition

Calories: 285kcal
Sugar: 9g
Protein: 4g

Keto Banana Bread with Almond Flour

Keto Banana Bread

Author: Chef Emy

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Description

Moist and delicious, you will never guess this is a Keto Banana Bread. It tastes exactly like the original, but with no added sugar and a fraction of the carbs. This is how to make the best almond flour banana bread ever!

Ingredients

Scale

2 small bananas, ripe
2 eggs
60 ml (¼ cup) egg whites, replace with 1 additional whole egg
30 ml (2 tbsp) coconut oil, replace with melted butter or vegetable oil
100 grams (1 cup) almond flour
30 grams (¼ cup) coconut flour, replace with 50 grams (½ cup) almond flour
50 grams (¼ cup) keto granular sweetener, erythritol, xylitol or allulose
1 ½ tsp baking powder
1 tsp vanilla extract
½ tsp ground cinnamon
a pinch of salt
1 ½ tsp apple cider vinegar, optional

Instructions

Heat oven to 180 C° (350 F°) and fold a 20 cm (7.9 inches) loaf pan with parchment paper or grease with oil.
In a large mixing bowl mash the ripe bananas with a fork until completely smooth, then stir in eggs, egg white, melted coconut oil (or butter, preferred oil), apple cider vinegar, keto sweetener, vanilla extract, ground cinnamon and a pinch of salt. Mix well until you get a smooth batter.
Incorporate into the mixture almond flour, coconut flour and baking powder. Stir the banana bread batter until smooth, adding little milk only in case it is still too thick. If desired, mix in some chopped walnuts.
Pour the batter into your prepared loaf pan. Bake in hot oven for 25 to 35 minutes, or until a toothpick inserted into the center of your keto banana bread comes out clean. For a moist texture, do not overbake the loaf.
Remove the dessert from the oven and let cool in the loaf pan for about 15 minutes. Finally, take it out of the pan and let cool completely before slicing.

Nutrition

Calories: 104.9kcal
Sugar: 2.1g
Protein: 3.8g

High Protein Banana Breakfast Bread – Delicious & Filling

This High Protein Banana Breakfast Bread is a great option for anyone looking to fuel their morning with a nutritious breakfast. Packed with protein and natural sweetness from bananas, it’s the perfect blend of flavor and health. #HighProteinBananaBreakfastBread #HealthyBananaBread #ProteinBreakfast #QuickBreakfastIdeas #BananaBreadRecipe #HealthyEating #ProteinBread

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High Protein Banana Bread : Powerful & Delicious

Author: Chef Emy

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Description

When it comes to baked goods that are both nourishing and satisfying, this High Protein Banana Bread Recipe stands out from the crowd.

Ingredients

Scale

3 medium ripe bananas (mashed, about 1¼ cups)
2 eggs
½ cup plain Greek yogurt (or dairy-free alternative)
¼ cup maple syrup or honey (optional for added sweetness)
1 teaspoon vanilla extract
1 cup oat flour (or almond flour for low-carb option)
½ cup vanilla or unflavored protein powder
1 teaspoon baking soda
½ teaspoon baking powder
½ teaspoon cinnamon
¼ teaspoon salt
Optional add-ins: ¼ cup chopped walnuts, dark chocolate chips, or seeds

Instructions

Notes

Use overripe bananas the darker, the better for sweetness and moisture.
Dont overmix stir just until combined to keep the texture tender.
Choose the right protein powder whey or plant-based both work, but avoid gritty or chalky varieties.

Nutrition

Calories: 180
Sugar: 6 g (from bananas and syrup)
Protein: 1012 g

High Protein Banana Bread with Greek Yogurt – No Sugar, Clean Ingredients!

Fuel your fitness goals with this high protein banana bread recipe — moist, naturally sweet, and packed with clean ingredients like Greek yogurt, oats, and whey protein. It’s perfect for meal prep, a post-workout snack, or a clean treat any time of day. No sugar, no guilt — just pure, muscle-building flavor in every slice. Ideal for fitness lovers, athletes, and clean eaters!

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High Protein Banana Bread

Author: Chef Emy

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Description

Moist, high-protein banana bread made with clean ingredients and naturally sweet ripe bananas. Perfect for a post-workout snack or healthy breakfast.

Ingredients

Scale

3 medium ripe bananas, mashed
2 large eggs
1/2 cup plain Greek yogurt (non-fat or 2%)
2 tbsp honey or pure maple syrup
1 vanilla extract
1 cup oat flour (or blended rolled oats)
1/2 cup vanilla protein powder (whey or plant-based)
1 tsp baking soda
1/2 tsp cinnamon
1/4 tsp salt
optional 1/4 cup chopped walnuts, sugar-free chocolate chips, or hemp seeds

Instructions

Preheat oven to 175°C (350°F). Line a loaf pan with parchment paper.
Mash the ripe bananas in a large mixing bowl.
Add eggs, Greek yogurt, maple syrup, and vanilla; mix until smooth.
Stir in protein powder, oat flour, baking powder, baking soda, cinnamon, and salt.
Fold gently until the batter is fully combined.
Pour batter into the prepared loaf pan and smooth the top.
Bake for 4550 minutes, or until a toothpick comes out clean.
Cool completely before slicing.

Banana Zucchini Bread (Easy Recipe) – Olives + Thyme

Banana Zucchini Bread

Author: Chef Emy

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Description

Banana zucchini bread is a sweet and cozy, cinnamon spiced banana bread filled with shredded zucchini. This zucchini banana bread recipe is quick and easy to make and is the perfect breakfast or snack everyone will love.

Ingredients

Scale

1½ – 2 cups shredded zucchini about 2 small – medium zucchini
2 cups (240 g) all purpose flour
2 tsp ground cinnamon
¼ tsp ground nutmeg or ginger
1½ tsp baking powder
¼ teaspoon baking soda
½ tsp salt
1 cup mashed bananas about 2 medium bananas
½ cup (118 ml) neutral oil or melted butter such as canola, coconut, or olive oil
1 cup (200 g) granulated sugar
2 large eggs (US), room temperature
2 tsp (10 ml) vanilla extract
1 cup (170 g) chocolate chips, optional
½ cup roughly chopped pecans or walnuts, optional

Instructions

Preheat the oven to 350 F (170 C). Line a 9×5 loaf pan with parchment paper, leaving a bit of overhang on two sides.
Place a layer of paper towels or a clean dish towel across the bottom of a shallow bowl.
Transfer the shredded zucchini onto the towel. Allow 15 minutes for the water to strain out of the zucchini. Before using the shredded zucchini squeeze as out much of the excess water as possible. 1½ – 2 cups shredded zucchini
In a large bowl, whisk the flour, ground cinnamon and ginger or nutmeg, baking powder, baking soda and salt together until well combined.2 cups (240 g) all purpose flour, 2 teaspoon ground cinnamon, ¼ teaspoon ground nutmeg or ginger, 1½ teaspoon baking powder, ¼ teaspoon baking soda, ½ teaspoon salt
In another large mixing bowl, mash the bananas until smooth with a few lumps. Whisk in the oil, granulated sugar, eggs and vanilla extract until smooth and well combined. 1 cup mashed bananas, ½ cup (118 ml) neutral oil or melted butter, 1 cup (200 g) granulated sugar, 2 large eggs (US), room temperature, 2 teaspoon (10 ml) vanilla extract
Stir the dry ingredients into the wet until just combined. Fold in the shredded zucchini.If you would like to add in chocolate chips, walnuts or pecans, fold those in at this time as well. 1 cup (170 g) chocolate chips, optional, ½ cup roughly chopped pecans or walnuts, optional
Pour the zucchini banana bread batter into the prepared loaf pan. Bake the bread for 45-65 minutes or until a toothpick inserted into the center of the zucchini bread comes out with a few moist (not wet batter or gummy) crumbs.
Cool the banana bread in the loaf pan for 15 minutes. Use the parchment sling to lift the bread out of the pan, slice and enjoy!

Notes

Store: place leftover banana zucchini pumpkin bread
in an airtight container or wrapped tightly in plastic wrap, at room temperature for up to 3 days. Then transfer the zucchini bread to the fridge for up to another 2 days.
Tip: I prefer to use the smaller holes on a box grater when grating veggies for baking in breads. Use the larger holes for thicker shredded zucchini and the smaller holes for flecks of zucchini in this banana zucchini bread recipe.

Greek Yogurt Pancakes From Scratch

Greek Yogurt Pancakes From Scratch are light, fluffy, and packed with protein. Made with Greek yogurt, eggs, and milk, this easy recipe comes together in just 20 minutes for a delicious and nutritious breakfast.

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Greek Yogurt Pancakes

Author: Chef Emy

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Description

Make these fluffy Greek yogurt pancakes for your next breakfast to up your protein intake!

Ingredients

Scale

1 cup all-purpose flour
2 tablespoons sugar
2 teaspoons baking powder
¼ teaspoon salt
1 cup Greek yogurt (I used 2% plain)
¼ cup milk (or water)
2 large eggs
1 teaspoon vanilla extract
2 tablespoons melted butter (or oil)

Instructions

In a small bowl, whisk together the flour, sugar, baking powder, and salt.
In a medium bowl whisk together the Greek yogurt, milk, eggs, vanilla, and melted butter.
Pour the dry ingredients into the wet ingredients, and whisk until JUST combined – do not overmix (it's okay for there to be lumps).
Heat a large nonstick pan over medium heat until hot (it takes me about 60-90 seconds). Lightly grease the surface with some oil or butter. Pour ¼ cup of pancake batter onto the pan. Cook for about 2 minutes until the edges start to dry up and bubbles form on the surface. Flip and cook for another 1-2 minutes. Repeat with the rest of the batter. Make sure you grease the pan between each pancake.
Serve with butter, maple syrup, or your favorite pancake toppings!

Homemade Apple Jam: A Simple Guide to Canning

Discover the joy of homemade apple jam with our simple guide to canning. Perfect for your canning recipes board, this easy apple canning recipe will help you create delicious canned apple jam. Save this pin and click for step-by-step instructions and tips on apple preserves recipe canning. Enjoy a taste of autumn with this flavorful homemade jam.

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Autumn in a Jar: Your Guide to Perfect Homemade Apple Jam

Author: Chef Emy

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Description

This homemade apple jam captures the essence of autumn in a jar. With just three simple ingredients – apples, sugar, and lemon juice – it offers a perfect balance of sweetness and tartness. The chunky texture and rich apple flavor make it a versatile spread that’s delicious on toast, pastries, or even as a glaze for meats.

Ingredients

Scale

4 lbs chopped apples about 16 cups when peeled, cored, and cut into 1/4 to 1/2-inch dice
4 cups granulated sugar
1/2 cup lemon juice

Instructions

Combine diced apples, sugar, and lemon juice in a large bowl. Mix gently and refrigerate for at least 4 hours or overnight.
Before cooking, place a small plate in the freezer for gel testing later.
Strain the macerated fruit, reserving the liquid. Boil the reserved liquid in a saucepan, then add the apple pieces.
Cook over medium-high heat for 20-30 minutes, stirring occasionally to prevent scorching.
To test for gel consistency, remove the frozen plate from the freezer and place a small amount of jam on it. Return the plate to the freezer for 1 minute. If the jam wrinkles when pushed with your finger, it’s ready. If not, continue cooking and test again in 5-minute intervals.
Once desired consistency is reached, remove from heat.
Fill sterilized jars with hot jam, leaving 1/4-inch headspace.
Process in a water bath canner, by boiling the jars in hot water for 10 minutes, then let sit in the hot water for an additional 5 minutes.
Remove jars and let cool completely before checking seals.

Buttery Raspberry Crumble Cookies

These Buttery Raspberry Crumble Cookies are soft, rich, and bursting with raspberry jam. Topped with a golden, buttery crumble, they’re an easy and delicious treat for any occasion!

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Buttery Raspberry Crumble Cookies

Author: Chef Emy

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Description

Buttery Raspberry Crumble Cookies are tender, melt-in-your-mouth treats layered with rich raspberry jam and topped with a golden oat crumble. Perfect for holidays, teatime, or anytime you crave a cozy, fruity dessert.ezstandalone.cmd.push(function { ezstandalone.showAds(712); });

Ingredients

Scale

1 cup unsalted butter (softened): The rich and creamy base of the dough.
1 cup granulated sugar: Sweetens the cookies and helps create a lightly crisp edge.
1 large egg: Binds the dough and adds moisture.
1 teaspoon vanilla extract: Adds warmth and enhances the buttery flavor.
2 cups all-purpose flour: Forms the structure of the cookies.
1/2 teaspoon baking powder: Adds lightness to the dough.
1/4 teaspoon salt: Balances the sweetness and intensifies flavors.
1 cup raspberry jam: Provides the vibrant, fruity center. Use quality jam for best results.
1/2 cup rolled oats: Gives the crumble topping texture and a rustic feel.
1/2 cup brown sugar: Adds sweetness and a hint of caramel to the topping.
Optional Add-Ons:
Chopped nuts: Pecans or walnuts for extra crunch.
White chocolate chips: Adds a sweet, creamy contrast to the raspberry.
Citrus zest: Lemon or orange zest adds brightness.
Cinnamon or nutmeg: For a cozy, spiced touch.

Instructions

Preheat oven: Set to 350°F (175°C) and line a baking sheet with parchment paper.
Cream butter and sugar: In a large bowl, beat softened butter and granulated sugar until light and fluffy (about 23 minutes).
Add egg and vanilla: Mix in the egg and vanilla extract until well combined.
Combine dry ingredients: In a separate bowl, whisk together flour, baking powder, and salt. Gradually add to the wet mixture until a soft dough forms.
Make crumble topping: In a small bowl, mix rolled oats and brown sugar. Add 23 tablespoons of the cookie dough to this mixture and combine to form a crumbly topping.
Form cookies: Scoop tablespoon-sized portions of dough onto the baking sheet. Make a small indentation in the center of each with your thumb or a spoon.
Add filling: Spoon about 1 teaspoon of raspberry jam into the center of each cookie.
Top with crumble: Sprinkle the oat-sugar mixture on top of the jam.
Bake: Bake for 1215 minutes or until edges are lightly golden.
Cool: Allow cookies to cool on the baking sheet for 5 minutes before transferring to a wire rack.

Notes

For a cleaner center, chill the dough for 1530 minutes before shaping.
Try substituting raspberry jam with apricot, cherry, or blueberry for variety.
Store in an airtight container at room temperature for up to 5 days.

Nutrition

Calories: 170
Sugar: 12g
Protein: 2g

Irresistible Spiced Gingerbread with Heavenly Glaze

Craving a holiday treat that fills your home with the coziest scents? Click for the ultimate spiced gingerbread loaf recipe with a luscious vanilla glaze! 🎄 This gingerbread is not just any holiday baking; it’s a masterpiece of rich spices and moist texture, perfect for family gatherings or festive parties. It’s the quintessential winter dessert, offering that homemade warmth with every slice. Ideal for those who adore holiday baking smells that linger long after the last crumb. #GingerbreadL…

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Amazing Spiced Gingerbread Loaf Recipe (Holiday Smells)

Author: Chef Emy

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Ingredients

Scale

2 cups all-purpose flour
1 teaspoon baking soda
1 teaspoon ground ginger
1 teaspoon ground cinnamon
1/2 teaspoon ground cloves
1/4 teaspoon ground nutmeg
1/2 teaspoon salt
1/2 cup (1 stick) unsalted butter, softened
1/2 cup granulated sugar
1/2 cup packed dark brown sugar
1 large egg
1 cup unsulfured molasses
1/2 cup milk
1 teaspoon vanilla extract
For the Vanilla Glaze:
1 cup powdered sugar
2–3 tablespoons milk
1/2 teaspoon vanilla extract

Instructions

Notes

For an extra festive touch, you can add chopped candied ginger or nuts to the batter.
Ensure your butter is softened, not melted, for the best texture.
Molasses can vary in strength; use unsulfured for a balanced flavor.
Allow the loaf to cool completely before glazing to prevent the glaze from melting off.

Nutrition

Calories: Approx. 350-400 (will vary based on exact ingredients and glaze amount)
Sugar: Approx. 30-40g
Protein: Approx. 4-5g

Strawberry Cinnamon Rolls with Cream Cheese Icing: A Fruity Delight

Description

Ingredients

Instructions

Notes

Cheap and Delicious Cream Cheese Cruffins to Try

Description

Ingredients

Instructions

Notes

Nutrition

Keto Banana Bread with Almond Flour

Description

Ingredients

Instructions

Nutrition

High Protein Banana Breakfast Bread – Delicious & Filling

Description

Ingredients

Instructions

Notes

Nutrition

High Protein Banana Bread with Greek Yogurt – No Sugar, Clean Ingredients!

Description

Ingredients

Instructions

Banana Zucchini Bread (Easy Recipe) – Olives + Thyme

Description

Ingredients

Instructions

Notes

Greek Yogurt Pancakes From Scratch

Description

Ingredients

Instructions

Homemade Apple Jam: A Simple Guide to Canning

Description

Ingredients

Instructions

Buttery Raspberry Crumble Cookies

Description

Ingredients

Instructions

Notes

Nutrition

Irresistible Spiced Gingerbread with Heavenly Glaze

Ingredients

Instructions

Notes

Nutrition

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