33 Issues You Completely Want To Be Shopping for At Dealer Joe’s

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33 Issues You Completely Want To Be Shopping for At Dealer Joe’s


From drinks, to snacks, to dinner hacks, sauces, and everything in-between – these are the products I love right now at Trader Joe’s!

Trader Joe's products in a grid of images.

Trader Joe’s is one of the all-time great grocery fun-run stores!

Sure, you can buy great produce, milk and yogurt, pantry essentials, and normal practical things at Trader Joe’s.

But for this post I wanted to convince you to try some of these unique “fun run” items – the things that, if you’re making a special trip from out of town or stocking up on your quarterly trip, you should absolutely be buying here.

I split this post into three sections:

For a total of 33 items that deserve a spot on your shopping list!

If you love something that I didn’t mention here, let me know in the comments! I’m always eager to try the things that you all love and recommend.

1: Sodas – In Particular, Strawberry Or Watermelon Soda

Sparkling strawberry juice in a package.

Why I love it:

  • Made sweet with real fruit juice and no added sugar.
  • Taste is so nostalgic to me!
  • Perfect little skinny can size with just the right amount in each serving.

2: Nuts – In Particular, Chili Lime Cashews

Thai Lime and Chili Cashews in a bag.

Why I love it:

  • Tons (I mean tons) of seasoning!
  • A little spicy.
  • Great in a Thai-ish chopped salad (see here, and here).

3 – Unexpected Cheddar

Unexpected cheddar cheese.

Why I love it:

  • Tastes hard and salty and aged, like a Parm.
  • Eats really nicely with crackers.
  • A little slice melted over the air fryer chicken is *chef’s kiss* amazing.

4 – Frozen Roasted Corn

Roasted corn in a bag.

Why I love it:

  • It’s hard to find frozen corn that is *roasted*!
  • Only need a little bit in each recipe so the bag lasts forever.
  • Perfect in the red chile chicken taco corn dip topping (which, conveniently, is also great for eating with chips).

5 – Frozen Vegetable Fried Rice

Vegetable fried rice in a bag.

Why I love it:

  • Great basic meal starter that is, as advertised, ready in 5 minutes!
  • Plays really well with a shot of soy sauce, oyster sauce, rice vinegar, some scrambled eggs or tofu, and a few more fresh veggies.
  • My kids love it!

6 – Frozen Chicken Wontons

Chicken cilantro mini wontons in a bag.

Why I love them:

  • These ones are mini-size which I absolutely love.
  • They’re deliciously chewy / tender and the chicken isn’t weird.
  • They are a must for saucy wontons.

7 – Frozen Brown Rice

Microwaveable brown rice in a box.

Several of you also recommended this and guess what? I LOVE IT. It’s a new staple for me – thanks for the recommendation! Why I love it:

  • It’s extremely convenient.
  • This is truly some of the only brown rice that I actually like – it is very soft and tender and eats more like a white rice!
  • Organic!

8 – Sea Salt and Turbinado Sugar Dark Chocolate Almonds

Sea salt turbinado dark chocolate almonds in a container.

Why I love these (and have loved them for years):

  • THE TEXTURE ON THESE IS AMAZING.
  • I think they also recently may have increased the amount of chocolate around each almond? They are hefty and chunky.
  • They are a perfect grab-a-handful-for-a-hit-of-chocolate moment.

9 – Roasted Tomato & Parmesan Focaccia

Roasted tomato focaccia bread in a bag.

Why I love this:

  • For this specific turkey sandwich.
  • It’s heavy and dense but also has a good amount of squish and bounciness to it? Is that possible?
  • The roasted tomato topping is elite.

10 – Everything Crackers

Everything but the bagel seasoned crackers in a box.

Why I love them:

  • They go with everything (get it?)
  • Such great texture.
  • My favorite is loading these bad boys up with the olive tapenade. I buy them specifically for that purpose.

11 – Multigrain Crackers

Multigrain crackers in a box.

Why I love them:

  • These are an actually delicious basic cracker.
  • They have sunflower, flax seeds, and other good stuff in them.
  • My girls love them and they make a perfect kid-friendly snack starter.

12 – Trail Mix Crackers

Trail mix crackers in a bag.

Why I love them:

  • They’re just fun.
  • They’re loaded with seeds, nuts, and dried fruits and they eat almost more like a buttery cookie but still salty?
  • They don’t need any toppings whatsoever (although these with a slice of Unexpected Cheddar is a next-level combo).

13 – Salt and Pepper Chips

Salt and pepper ridge cut potato chips in a bag.

Why I love them:

  • Salty, peppery, and max amount of textured ridges.
  • They make any sandwichy / grilled hot dog / burger meal feel just a little more special and fun.
  • Amazing with a creamy dip – like, dare I say, the bacon cheddar ranch dip!

14 – Dill Pickle Chips

Chips in a pickle dill pickled chips bag.

Why I love them:

  • Best dill pickle chips of all time.
  • Extra seasoned – like, TONS of dill pickle flavored powder on each chip.
  • Very substantially cronchy.

15 and 16 – Zhoug and Chimichurri

Containers of zhoug and chimichurri sauce.

Why I love them:

  • 99% of the time I don’t like pre-made herb sauces, but these are my two exceptions to the rule.
  • The chimichurri is more of a fresh and zingy herb sauce (yum)…
  • Whereas the zhoug has warmish spices and tends to be spicy (also yum).

17 – Olive Tapenade

Container of traditional olive tapenade.

Why I love it:

  • This is hands-down the best olive tapenade I’ve ever bought.
  • It’s not cluttered with any raw onions or anything else we don’t want in there. Just lots of olives, herbs, olive oil and little flecks of pimento.
  • It is SO DELICIOUS loaded onto those Everything crackers.

Serving size is 7, but it only takes me 2-3 passes at this to finish it all off myself. Woopsies.

17 – Roasted Tomatillo Salsa

Container of roasted tomatillo salsa verde.

Why I love it:

  • Great as a salsa.
  • But also great as a semi-homemade sauce starter!
  • I like to whisk it with their mashed avocados to make an avocado-tomatillo sauce. Add a bit of extra salt, maybe some fresh garlic if you’re feeling sassy, and it’s an amazingly fast, actually good sauce shortcut.

18 – High Protein Tofu

Package of high protein organic super firm tofu.

Why I love it:

  • It doesn’t require much pressing.
  • It’s super high protein.
  • It’s my go-to tofu for Air Fryer Tofu!

19 – Non Alcoholic Beer

Package of non-alcoholic beer.

Why I love it:

  • It’s non-alcoholic!
  • It’s mild-tasting, wheaty and golden, and just really good.
  • Perfect end-of-night bev when you want to chill out without the alcohol.

And The Most Loved Products By Our Community On Instagram

Bag of brookie caramel candy clusters.

This is a list of a few products that didn’t make my best of list (and/or things I haven’t tried) but these were recommended over and over again by our community on Instagram!

  • Brookie clusters
  • Cinnamon Roll JoJos
  • Everything seasoning
  • Buffalo chicken dip
  • Elote chips
  • Frozen veggie birds nests
  • Dark chocolate peanut butter cups
  • Pizza crust
  • Kimbap / Gimbap
  • Scallion pancakes
  • Snacky clusters
  • Chili onion crisp
  • Cannoli dip

Don’t Hate Me – 3 Popular Items I Think You Can Skip

Orange Chicken

Why I DON’T love it:

  • The orange sauce is underwhelming. Too sweet, not enough contrast.
  • The fried chicken has dark meat. Not a fan.
  • The house always gets a weird smell when I make it.

Bambas

Bag of bamba hazelnut snacks.

Why I DON’T love them:

  • Flavor is meh.
  • Texture is meh – very dissolve-y on impact.
  • Leaves a weird film in my mouth.

Cauliflower Gnocchi

Package of Trader Joe's cauliflower gnocchi.

Why I DON’T love it:

  • I used to love it… so, the potential is there, but maybe I overdid it and now I’ve ruined it for myself. (Also it’s easy enough to make my own!)
  • Smells and tastes a bit too watery and/or cauliflowery.
  • Never really something I look forward to eating.

Got anything to add? Give me all your best Trader Joe’s intel and I will note it for my next trip!

Gradual Cooker Beef Stew – Skinnytaste

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Gradual Cooker Beef Stew – Skinnytaste


This post may contain affiliate links. Read my disclosure policy.

Slow Cooker Beef Stew is the ultimate comfort food! It’s perfect for those crisp fall evenings or chilly winter days when you crave something hearty and satisfying.

Slow Cooker Beef Stew

Slow Cooker Beef Stew Recipe

Nothing warms the soul quite like a bowl of homemade beef stew, especially one that’s been simmering all day in the slow cooker. This Slow Cooker Beef Stew is here to be your go-to comfort food. It’s packed with tender chunks of beef, veggies, and rich flavors that meld together in the slow cooker. If you don’t have a crockpot, I also have instructions for my stove-top beef stew which is my preferred method of cooking beef stew. But you can’t beat the convenience of making it in the slow cooker for those busy nights!

Gradual Cooker Beef Stew – Skinnytaste

Why This Slow Cooker Beef Stew Recipe Works

Gina @ Skinnytaste.com

When I shared my beef stew recipe last year, I got many requests for a slow cooker beef stew recipe, so I played around with my original and modified it for the crock pot. The slow cooker doesn’t evaporate as much, so I had to decrease the liquid to get it perfect.

  • Easy: The best part about crockpot beef stew is that it’s as easy as it gets! Toss the ingredients into your slow cooker in the morning, set it on low, and let it work its magic while you tackle your day. By dinnertime, you’ll have an aromatic masterpiece waiting for you! It’s the perfect solution for busy weekdays or laid-back weekends.
  • Rich and Flavorful: This hearty dish contains tender beef and a medley of vegetables flavored with tomato paste, garlic, and herbs. It’s delicious!
  • Dietary Restrictions: It’s  high-protein, Weight Watchers-friendly, dairy- free, and gluten-free (if made with GF flour).

If you make this healthy beef stew recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

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What You’ll Need

Slow Cooker Beef Stew Ingredients

Here’s everything you’ll need to make this easy crock pot beef stew. The recipe card at the bottom includes the exact measurements.

  • Broth: My slow cooker recipe uses one cup less broth than my traditional beef stew on the stove.
  • All Purpose Flour thickens the cooking liquid. You can use all-purpose or gluten-free.
  • Tomato Paste adds a rich tomato flavor.
  • Salt and Black Pepper season the stew.
  • Beef Chuck Roast: Trim the fat from boneless chuck roast and cut it into small cubes.
  • Vegetables: Yukon Gold potatoes, carrots, celery, onion, mushrooms, frozen peas
  • Garlic Cloves add a rich aroma, enhancing the stew’s savory flavors.
  • Herbs: Fresh thyme and bay leaves

How to Make Slow Cooker Beef Stew

I brown the beef and vegetables on the stove before adding them to the slow cooker to deepen their flavor. I promise the extra step is worth the effort! The complete instructions are in the recipe card below.

brown the beef
saute vegetables
crock pot with beef potatoes and veggies
Slurry
  1. Brown the Meat and Vegetables: Brown the beef in a large skillet on high heat. Transfer it to the slow cooker, and then brown the carrots, celery, onions, and garlic in the skillet.
  2. Add Everything to the Crock Pot: Transfer the sauteed veggies to the slow cooker, and add the potatoes, mushrooms, thyme, and bay leaves.
  3. Cooking Liquid: Blend the broth, flour, tomato paste, salt, and pepper in a blender. Pour it into the slow cooker.
  4. Slow Cook: Cover the slow cooker and set it to cook on low for 8 hours until the beef stew meat is fork tender.
  5. Add the Peas: After 8 hours, discard the herbs and stir in the peas. Taste and add more salt if needed.

Variations

  • Potatoes: Substitute russet potatoes, sweet potatoes or red potatoes.
  • Mushrooms: Leave them out if you don’t like them.
  • Herbs: Swap thyme with rosemary.
Slow Cooker Beef Stew

What to Serve with Slow Cooker Beef Stew

Pair this deliciousness with some crusty bread to soak up all that flavorful broth, or serve it over mashed potatoes for an extra layer of comfort.

Storage

  • Refrigerate leftover stew for 4 days.
  • Freezer: It’s also fantastic for meal prep and freezing. Store it in airtight containers and freeze for 3 months.
  • Reheat: Thaw it in the refrigerator and warm on the stove or microwave.

FAQ

Can you put raw beef in a slow cooker?

Yes, you can put raw beef in the slow cooker. However, I like to brown it first to give it a richer flavor and better color. It also helps seal in the meat’s juices.

Can you overcook beef stew in a slow cooker?

While cooking beef for a long time is key for the best beef stew, it is possible to overcook it. The meat will dry out, and the vegetables will be mushy.

beef stew in a bowl

More Classic Beef Stew Recipes You’ll Love

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Prep: 30 minutes

Cook: 8 hours

Total: 8 hours 30 minutes

Yield: 6 servings

Serving Size: 1 1/3 cups

  • 2 cups low-sodium beef broth
  • 3 1/2 tablespoons flour or gluten-free flour
  • 3 tablespoons tomato paste
  • Kosher salt and black pepper
  • 2 1/2 pounds boneless chuck roast, trimmed and cut into 1 inch cubes (I prefer Prime beef, I start with a 3 lb piece before trimming off fat)
  • 1 1/2 cups yukon gold potatoes, peeled and diced into 1 inch pieces
  • 1 1/2 cups carrots, sliced 1/2 inch thick diagonal, from 3 to 4 medium carrots
  • 1 cup chopped celery, from 3 ribs
  • 1 medium onion, cut into 1/2 inch pieces
  • 2 cloves garlic, minced
  • 4 ounces white button mushrooms, quartered
  • 3 sprigs fresh thyme
  • 2 bay leaves
  • 1/2 cup frozen peas, thawed

  • Combine broth, flour, tomato paste, 1 1/4 teaspoons kosher salt and 1/4 teaspoon black pepper in a blender and blend until smooth.

  • Heat a large skillet oven over high heat, spray with oil and brown the beef on all sides in two batches. Transfer the beef to the slow cooker, then spray the skillet again.

  • Add the carrots, celery, onions and garlic and brown, stirring about 5 minutes. Transfer to the slow cooker and add the potatoes, mushrooms, thyme and bay leaves and pour the broth mixture on top.

  • Cover and cook low 8 hours, until the meat and vegetables are tender.

  • Discard the thyme and bay leaves, stir in the peas and let them sit 1 minute until heated through. Taste for salt and adjust as needed.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Serving: 1 1/3 cups, Calories: 356 kcal, Carbohydrates: 22.5 g, Protein: 44 g, Fat: 10.5 g, Saturated Fat: 5 g, Cholesterol: 124.5 mg, Sodium: 410 mg, Fiber: 3.5 g, Sugar: 7 g



5 Ingredient Tomato Soup Recipe

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5 Ingredient Tomato Soup Recipe


A simple 5 ingredient tomato soup made with butter, onion, and canned San Marzano tomatoes. Based on the Marcella Hazan tomato sauce recipe. This hits the cozy vibes just right.

This tomato soup is… honestly everything right now! It’s made with 5 ingredients – modeled after the iconic Marcella Hazan tomato sauce recipe!

I’ll never say no to a bowl of tomato soup with a hot and crusty, buttery, salty piece of garlic bread, or a grilled cheese, and this one is so simple that there is no good reason you shouldn’t make it for dinner immediately.

5 Ingredient Tomato Soup

Watch How To Make This Tomato Soup

Dipping garlic bread into a bowl of tomato soup.

Lindsay’s Notes

This was one of the happiest things I ate in October.

I made the Marcella Hazan style pasta sauce for a pasta recipe, but when we were all sampling it in the office, Jenna said: “this actually reminds me of tomato soup!” And that comment really started me down a path of obsession. I started eating this as tomato soup instead of tomato sauce, and I realized that this is a total game-changer.

There was one day in particular where I came back inside from a chilly day hiking around with the girls (and by “hiking around” I mean basically walking at a snail’s pace, getting in and out of the stroller, picking up 100 acorns and admiring the colorful trees within a 3 block stretch), and I popped this in the Instant Pot, whipped up a batch of garlic bread, and just devoured it. It was maybe one of my favorite meals of 2023 – just the right thing at just the right moment.

We have a really awesome tomato soup already on Pinch of Yum, so I debated the necessity of having a second recipe here. But ultimately I decided they really serve two different moments.

  • Homemade Tomato Soup: This is the OG tomato soup on Pinch of Yum and if you’re looking for more of a showstopping tomato soup with complex layers of flavor, this is the one. This is like a fancy, ultimate, dress-to-impress type tomato soup.
  • 5 Ingredient Tomato Soup: And now this is this one, the new addition to the family, is all about simplicity. It tastes like, honestly, just tomatoes. And butter. And a little onion, a little garlic, but mostly just tomatoes. It’s minimal, classic, extremely easy but also… rich, luscious, and lovely. No extra bells and whistles, just a simple buttery tomato flavor.

I know grilled cheese is the iconic pairing for tomato soup, and while we have done that several times this fall (waffled grilled cheese with squishy white bread, don’t @ me), the garlic bread + tomato soup combo is really underrated and absolutely worthy of consideration. More controversially: I’ve also been known to add some pasta to my tomato soup (yep!).

Back to the garlic bread: that crusty golden texture, the crispity, buttery chew on the bread, the fresh garlic herb flavor, and the smooth tomato soup – it’s like they were made for each other.

How To Make This Easy Peasy Tomato Soup

Step 1: Add everything to a pot.

  • Canned San Marzano tomatoes,
  • onion chunks,
  • and butter! THAT’S IT!

I use DeLallo San Marzano tomatoes – we love DeLallo and have been preaching this for years. They have the best products ranging from pastas to sauces to canned tomatoes, many of which are imported from Italy. They set such a high bar for quality.

Pouring can of San Marzano Tomatoes into an Instant Pot.

In addition to the tomatoes and butter, a pinch of salt goes in there, too. And sometimes I add a few smashed garlic cloves. Hence the “5 ingredient” title.

(I’m showing this in the Instant Pot, but you can also do this in a large Dutch oven on the stovetop.)

Adding stick of butter to Instant Pot with onions in tomatoes.

Step 2: Cook it all up for a while; then remove onion chunks.

After cooking, pull those onion chunks out. We’re just infusing the flavor!

Removing cooked onions from the Instant Pot.

Step 3: Blend!

I use an immersion blender to blend directly in the pot. The butter gets emulsified, which makes it just a little creamy, and the whole thing is luscious, velvety, simple and delightful.

Blending tomato soup with an immersion blender.

Can you believe it? That’s it. You’re done.

Enjoy, and I mean really, ENJOY this cozy moment. ♡

Print

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Description

A simple 5 ingredient tomato soup made with butter, onion, and canned San Marzano tomatoes. Based on the Marcella Hazan tomato sauce recipe. This hits the cozy vibes just right.

5 Ingredient Tomato Soup:

  1. Make the Tomato Soup: Put the tomatoes, butter, and onion in a large saucepan or Dutch oven. Bring it up to a low bubble, then turn the heat to medium low. Cover partially with a lid; let it simmer for 45 minutes. Stir every 15 minutes or so to prevent scorching on the bottom.
  2. Remove Onion Chunks: Remove the onion pieces using tongs. I leave the garlic in there, but that’s up to you!
  3. Blend the Tomato Soup: Using an immersion blender, blend up the soup until it’s a smooth as you want it. Taste and adjust; you can thin it out with milk, water, broth, cream, whatever you want; I just leave it as-is!
  4. Serve: Serve tomato soup with garlic bread, grilled cheese, croutons, crackers, pesto, whatever you like! 

Notes

To make this in the Instant Pot: Everything goes in the pot, cook for 20 minutes, and release pressure. Remove onion chunks and blend! The advantage of this method is that you don’t have to babysit it – you can just leave it alone and it won’t burn. Very hands-off. That said, I feel like the flavor of the stovetop version is just slightly sweeter and richer because you get a bit more caramelization, but both methods are amazing.

  • Prep Time: 5 minutes
  • Cook Time: 45 minutes
  • Category: Soup
  • Method: Stovetop
  • Cuisine: American

Keywords: tomato soup, easy tomato soup, instant pot tomato soup, san marzano tomatoes

Frequently Asked Questions For Tomato Soup

What can I use instead of San Marzano tomatoes?

Whole peeled canned tomatoes would also work! The benefit of San Marzano tomatoes is that they’re considered the highest quality and are prized for their thick flesh, sweet flavor, and lower seeds and lower water content.

How long do the leftovers last?

I keep this in the fridge for as long as a week, and it also freezes really well, so you can save this for a long time.

How can you add more protein to this meal?

I would make a grilled cheese with some protein on there to go with the soup – like a chicken or turkey panini.

Is tomato soup dairy free?

This tomato soup can easily be dairy free if you use dairy free butter! There are many great dairy free butters out there – I like Miyokos brand! You could also use olive oil (1/2 cup) in place of the butter.

Can you make this in the slow cooker?

Yes, I think it would work great in the slow cooker. I would cook it on low for 6-8 hours or high for 3-4 hours. Follow all the other same instructions.

Three Of My Favorite Cold-Weather Soups

Thanks to DeLallo for sponsoring this recipe!

Spicy Shrimp with Peach Salad Recipe

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Spicy Shrimp with Peach Salad Recipe


The Combo That Makes Just a Really Heavenly Bite.

Lindsay Ostrom headshot.

The first night I made this for dinner, I put it all on the plate, we took our first bites, and both Bjork and I said out loud – Yes. This is really good. Yes, yes, yes.

Is it because it’s an excuse to load up half the plate with that gorgeous peach salad? Maybe. I love peaches.

But also, the shrimp are delicious! I made this one more time this afternoon to make sure I had the spices all correct before we published this recipe, and I ended up just standing over the pan eating just one more. And then just one more. And then just one more. They can easily stand on their own.

Besides being super easy (YAY IT’S MY FAVORITE THING), the thing I like about this is that it creates that mix of heat, smoke, and sweetness with some new flavors.

In our house we rely on a lot of the same old good stuff: Soy. Cilantro. Cumin, chili, green onion, garlic, etc. But this plays in a slightly different space! And I love it. We have the smoky warmth of curry powder and smoked paprika, sweetness from peaches, tang from lime juice and shallots, and freshness from MINT! which never fails to leave me feeling happy. It’s just a juicy, delicious combination. It reminds me a bit of this cult fave BBQ salmon recipe, but slightly easier and faster.

My girls typically lean into the rice and peach salad and might eat a few of the pre-cayenne shrimp, and Bjork and I can crush the rest of the shrimp pan, no problem.

It’s been a happy little summertime number for us! Hope you like it!

Lindsay signature.

Lemon French dressing – Skinnytaste

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Lemon French dressing – Skinnytaste


This post may contain affiliate links. Read my disclosure policy.

This is my go-to Lemon Vinaigrette recipe. I love it over any salad, from simple green salads, Cobb salad and even over roasted veggies. It’s bright, healthy, and can be made ahead.

Lemon French dressing – Skinnytaste

Lemon Vinaigrette

I may be biased, but I think this is the best lemon vinaigrette recipe. It’s much better and cheaper than any dressing you’ll find at the supermarket and uses clean ingredients. Plus, it only takes a few minutes to make and lasts a week. It would be great on this Salad with Berries and Pecans, Arugula Salmon Salad, and Kale and Brussels Sprout Salad.

Why You’ll Love This Lemon Vinaigrette Recipe

Gina @ Skinnytaste.com

I never buy bottled dressing, it’s so much tastier to make your own from scratch. Lemon is my go-to with arugula salad, asparagus salad, butter lettuce, etc.

If you make this healthy lemon vinaigrette recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

Gina signature

What You’ll Need

Lemon Vinaigrette

This simple lemon salad dressing calls for basic pantry staples. Scroll to the bottom for the exact measurements.

Ingredients:

  • Lemons are the star of the show in this homemade vinaigrette. They make it light and bright.
  • Water dilutes the lemon’s acidity and thins out the dressing without adding calories.
  • Dijon Mustard for tang
  • Garlic Cloves for depth of flavor
  • Seasoning: Dried Italian seasoning and parsley, kosher salt, black pepper
  • Extra Virgin Olive Oil provides heart-healthy fat, richness, and a smoother texture.

How to Make Lemon Vinaigrette

Make this easy homemade lemon vinaigrette in just 3 steps! Find the complete instructions in the recipe card below.

Lemon Vinaigrette
Lemon Vinaigrette
Lemon Vinaigrette
  1. Whisk: Combine all the ingredients except the oil in a bowl and whisk together.
  2. Add the Oil: Continue whisking as you slowly pour in the oil until it’s emulsified.
  3. Taste and adjust the seasoning to your liking.

Variations

  • No lemons? Make a red wine or balsamic vinaigrette by swapping lemon juice with vinegar.
  • Don’t like mustard? Skip it.
  • Too acidic? Add a teaspoon of honey, maple syrup, or sugar to balance the acidity and tanginess.
  • Herbs: Substitute any dried or fresh herbs. Dill, basil, and chives are good options. If you don’t have any herbs, it’s fine to omit them.
  • No whisk? Add all the ingredients to a jar and shake. Alternatively, blend them in a blender or mini food processor until emulsified.

How to Serve Lemon Vinaigrette

You can use this lemon vinaigrette dressing on more than just salads!

Storage

Store lemon vinaigrette dressing in an airtight container for up to 1 week. The oil may solidify in the fridge, so let it come to room temperature and then shake or stir it before using.

Lemon Vinaigrette on salad

More Salad Dressing Recipes You’ll Love

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Prep: 5 minutes

Cook: 0 minutes

Total: 5 minutes

Yield: 6 servings

Serving Size: 2 tablespoons

  • Whisk Ingredients: In a mixing bowl, combine the lemon juice, water, Dijon, garlic, Italian seasoning, dried parsley, kosher salt and black pepper and whisk together.

  • Add the oil: While whisking, drizzle the extra virgin olive oil. Continue to whisk until fully emulsified.

  • Dress your salad or refrigerate: Taste and adjust seasoning to your liking.

  • Store, covered in the refrigerator, for up to 1 week. Give it a good shake to reincorporate the oil.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

Variations: If you want to balance the acid with sweetness, you can add 1 teaspoon of honey, maple or sugar to the dressing.

Serving: 2 tablespoons, Calories: 123 kcal, Carbohydrates: 1 g, Protein: 0.5 g, Fat: 13.5 g, Saturated Fat: 2 g, Sodium: 113 mg, Fiber: 0.5 g



Free 7 Day Wholesome Meal Plan (August 19-25)

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Free 7 Day Wholesome Meal Plan (August 19-25)


This post may contain affiliate links. Read my disclosure policy.

A free 7-day, flexible weight loss meal plan including breakfast, lunch and dinner ideas and a shopping list. All recipes include macros and Weight Watchers points.

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Free 7 Day Healthy Meal Plan (August 19-25)

Have an abundance of late summer veggies in your garden that you need to use? Check out my recipes for zucchini and tomatoes and one of my favorites- this Late Summer Vegetable Enchilada Pie!

If you’re new to my meal plans, I’ve been sharing these free, 7-day flexible healthy meal plans (you can see my previous meal plans here) that are meant as a guide, with plenty of wiggle room for you to add more food, coffee, beverages, fruits, snacks, dessert, wine, etc. or swap recipes out for meals you prefer, you can search for recipes by course in the index. Depending on your goals, you should aim for at least 1500 calories* per day. There’s no one size fits all, this will range by your goals, your age, weight, etc.

There’s also a precise, organized grocery list that will make grocery shopping so much easier and much less stressful. Save you money and time. You’ll dine out less often, waste less food and you’ll have everything you need on hand to help keep you on track.

Lastly, if you’re on Facebook join my Skinnytaste Facebook Community where everyone’s sharing photos of recipes they are making, you can join here. I’m loving all the ideas everyone’s sharing! If you wish to get on the email list, you can subscribe here so you never miss a meal plan!

Ultimate Skinnytaste Meal Planner

Skinnytaste Ultimate Meal Planner

Get the Skinnytaste Ultimate Meal Planner! The 52 week spiral bound meal planner has weekly meal planning grids you can tear out and put on your fridge if you wish, a 12-week meal plan, 30 (15 new) recipes, and tear-out grocery lists. I love starting my week with gratitude, affirmations and intentions, so I included a space for that as well. I hope you will love this as much as I do!

Skinnytaste Ultimate Meal Planner

Buy the Skinnytaste meal planner here:

A note about WW Points

If you’re following Weight Watchers, all the recipes here have been updated to reflect the new Weight Watchers program, with points displayed under the recipe title. The ww button in the recipe card takes you to the Weight Watchers website where you can see the recipe builder used to determine those points and add it to your day (US only, you must be logged into your account). All cookbook recipes in the cookbook index are also updated!

With grocery prices soaring, many of us are having to adjust, scale back and/or get more creative with our meals. One of the absolute BEST ways to stay within a budget and maintain healthy eating habits is to MEAL PLAN. You can get more 5-day Budget Friendly Meal Plans by signing up for Relish+ (get a 14-day free trial here!)

My 5 Favorite Sales Happening Right Now

Check out my 5 favorite deals and sales happening this weekend.

Meal Plan:

Breakfast and lunch Monday-Friday, are designed to serve 1 while dinners and all meals on Saturday and Sunday are designed to serve a family of 4. Some recipes make enough leftovers for two nights or lunch the next day. The grocery list is comprehensive and includes everything you need to make all meals on the plan.

MONDAY (8/19)
B: Tropical Chia Pudding Breakfast Bowls
L: Deviled Egg Salad on 1 slice sourdough bread with a peach
D: Green Curry Noodles with Asian Cabbage Mango Slaw
Total Calories: 1,102*

TUESDAY (8/20)
B: Tropical Chia Pudding Breakfast Bowls
L: Deviled Egg Salad on 1 slice sourdough bread with a peach
D: Grilled Skirt Steak and Elote Tacos with Skillet Mexican Zucchini
Total Calories: 1,213*

WEDNESDAY (8/21)
B: Blueberry Banana PB Smoothie
L: Deviled Egg Salad on 1 slice sourdough bread with an apple
D: Foil Packet Cheesy Sausage and Peppers with ¾ cup brown rice
Total Calories: 1,072*

THURSDAY (8/22)
B: Berry Cottage Cheese Breakfast Bowl
L: Deviled Egg Salad on 1 slice sourdough bread with an apple
D: Air Fryer Chicken Thighs and Ratatouille with Farro

Total Calories: 1,112*

FRIDAY (8/23)
B: Blueberry Banana PB Smoothie
L: LEFTOVER Air Fryer Chicken Thighs and Spiralized Greek Cucumber Salad with Lemon and Feta
D: Grilled Salmon Bruschetta with Avocado** and Grilled Vegetable Orzo Pasta Salad

Total Calories: 1,307*

SATURDAY (8/24)
B: Three-Cheese Zucchini Quiche
L: Arugula Salmon Salad with Capers and Shaved Parmesan (recipe x 4)
D: DINNER OUT

Total Calories: 595*

SUNDAY (8/25)
B: Green Smoothie Bowl (recipe x 4)
L: Turkey Club (recipe x 4) with 8 baby carrots
D: Slow Cooker Banh Mi Bowl

Total Calories: 1,136*

*This is just a guide, women should aim for around 1500 calories per day. Here’s a helpful calculator to estimate your calorie needs. I’ve left plenty of wiggle room for you to add more food such as coffee, beverages, fruits, snacks, dessert, wine, etc.
**Grill an extra 1 ¼ pound of salmon for lunch Saturday.

*Google doc

Pretzel Crusted Hen Tenders – Skinnytaste

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Pretzel Crusted Hen Tenders – Skinnytaste


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Craving something crispy, kid-friendly, and absolutely delicious? Make these easy Pretzel Crusted Chicken Tenders with honey mustard!

Pretzel Crusted Hen Tenders – Skinnytaste

Pretzel Crusted Chicken Tenders

These golden-brown Pretzel Crusted Chicken Fingers are the perfect twist on classic chicken tenders. Coated in crushed pretzels, they bring a delightful savory crunch that pairs perfectly with the tangy sweetness of homemade honey mustard. Whether you’re making a back-to-school dinner for the kids or hosting a game-day party, these chicken fingers are sure to be a hit! More of my favorite chicken strip recipes are these Air Fryer Chicken Tenders and BBQ Chicken Tenders, or I also have Chicken Nugget recipes if you prefer those.

Kids Love Chicken Tenders!

Gina @ Skinnytaste.com

I love cooking chicken tenders on busy weeknights because they’re the perfect size, so there’s no need to cut them. They’re super easy to make and even more fun to eat! Just dip each tender in the honey mustard sauce for the best bite every time.

If you make this healthy pretzel-crusted chicken finger recipe, I would love to see it. Tag me in your photos or videos on Instagram, TikTok, or Facebook!

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What You’ll Need

 

Pretzel Chicken Fingers Ingredients

Here’s everything you’ll need to make pretzel-crusted chicken fingers with honey mustard dip. The recipe card at the bottom provides the exact measurements.

  • Honey Mustard Sauce: Dijon mustard, honey, onion powder, and salt create the honey-mustard sauce.
  • Chicken: You can buy chicken tenders from the store or cut chicken breasts into strips to make your own.
  • Pretzels: I used Snyder’s mini pretzel sticks, but any kind will work. Use gluten-free pretzels if needed.
  • Breadcrumbs help coat the chicken along with the pretzel crumbs. Gluten-free panko also works.
  • Seasoning: Garlic and onion powder season the crumbs.
  • Egg helps the pretzel coating stick to the chicken.

How to Make Pretzel Chicken Fingers

Homemade chicken fingers are worth the extra effort. These are so good! See the recipe card below for complete instructions.

honey mustard ingredients
Honey mustard ingredients
crushed pretzels
Crushed pretzels and breadcrumbs.
dredging chicken tenders in honey mustard and egg.
Marinate chicken fingers in honey mustard.
pretzel breaded chicken fingers ready to bake.
Chicken fingers ready to bake.
  1. Honey Mustard Dip: Mix the mustard, honey, onion powder, and salt in a small bowl and transfer a quarter cup to a large bowl.
  2. Marinate Chicken Tenders in the large bowl with honey mustard for at least 15 minutes or overnight. Then, mix in the whisked egg.
  3. Pretzel Crumb Mixture: Blend the pretzels to a coarse texture and combine them with breadcrumbs, garlic powder, and the remaining onion powder in a shallow dish.
  4. Coat the Chicken Fingers: Press each tender into the crumbs and place on a parchment-lined baking sheet.
  5. Bake Pretzel Chicken Fingers in a 400°F-oven for 8 to 10 minutes on each side.

Air Fryer Pretzel-Crusted Chicken Tenders

For even crispier chicken tenders, air fry them at 400°F 5 to 6 minutes on each side, until the chicken is cooked through and crispy and golden on the outside.

Pretzel Crusted Chicken Tenders with Honey Mustard

Variations

  • Breadcrumbs: Substitute panko.
  • Chicken Finger Sauce: Dip them in ketchup.
  • Egg Allergy: Swap the egg for ¼ cup of olive oil.
  • Gluten-Free Chicken Strips: Use gluten-free pretzels and breadcrumbs.

What to Serve with Pretzel Chicken Fingers

Storage

  • Refrigerator: Store chicken fingers in the fridge for 4 days.
  • How to Freeze: Cook the tenders as directed, let cool, and flash freeze. Once frozen, transfer them to an airtight container and freeze for up to 3 months.
  • How to Reheat: Bake in a 400°F-oven for 11 to 15 minutes or in an air fryer at 360°F for 7 to 8 minutes.
Pretzel Crusted Chicken Tenders with Honey Mustard

More Chicken Tenders Recipes You’ll Love

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Prep: 15 minutes

Cook: 16 minutes

marinade time: 15 minutes

Total: 55 minutes

Yield: 4 servings

Serving Size: 2 tenders, 2 tablespoons honey mustard sauce

  • In a small bowl combine Dijon mustard, honey, 1/2 teaspoon onion powder and 1/8 teaspoon kosher salt. Transfer 1/4 cup of the honey mustard to a large bowl and reserve the remaining (1/2 cup).

  • Add chicken tenders to the large bowl with 1/4 cup of honey mustard and marinate, 15 to 30 minutes minimum or as long as overnight.

  • When ready to bake, preheat oven to 425F. 

  • Make pretzel breadcrumbs. Blend pretzels to a coarse, breadcrumb like texture and combine with breadcrumbs, garlic powder and remaining onion powder. Transfer to a shallow dish.

  • Add egg to the marinating chicken and mix well to coat.

  • Press each tender into the crumb mixture, slightly squeezing the breading onto each tender with the back of a fork to ensure it sticks and is well-coated.

  • Prepare a baking sheet with parchment and cooking spray. Place coated tenders on the sheet and spray the tops with cooking spray as well. Bake 8 to 10 minutes in each side.

  • Serve with remaining honey mustard.

  • Air Fryer Method: Air fry 400F in an even layer, in batches as needed 5 to 6 minutes on each side, until the chicken is cooked through and crispy and golden on the outside.

Last Step:

Please leave a rating and comment letting us know how you liked this recipe! This helps our business to thrive and continue providing free, high-quality recipes for you.

*Breading before using: 1 cup / Breading tossed after: 3 tablespoons, this was subtracted from n.i.

Serving: 2 tenders, 2 tablespoons honey mustard sauce, Calories: 267 kcal, Carbohydrates: 18.5 g, Protein: 28.5 g, Fat: 4.5 g, Saturated Fat: 1 g, Cholesterol: 129.5 mg, Sodium: 865.5 mg, Fiber: 0.5 g, Sugar: 9.5 g



36 Finest Air Fryer Rooster Recipes (Dinners, Appetizers & Extra!)

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36 Finest Air Fryer Rooster Recipes (Dinners, Appetizers & Extra!)


This post may contain affiliate links. Read my disclosure policy.

From classics like air fryer chicken tenders and air fryer chicken nuggets to healthier versions of dishes like chicken parmesan, you’ll find so many recipes to love in this round-up of the best air fryer chicken recipes.

36 Finest Air Fryer Rooster Recipes (Dinners, Appetizers & Extra!)
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Easy Air Fryer Chicken Recipes

My air fryer is one of my favorite kitchen appliances. It’s really revolutionized making dinner, offering up a way to get that deep-fried crispy texture without dousing food in oil! I use my air fryer at least twice a week, whether it’s for dinner or party appetizers.

Chicken is one of my go-to proteins when it comes to healthy dishes so it’s no surprise that I’ve combined the two, trying out many different air fryer chicken recipes. Below you’ll find my favorites, ranging from kid-friendly chicken nuggets to healthier versions of air fryer chicken parmesan, air fryer chimichangas, and more.

Why Cook Chicken In The Air Fryer?

Here are a few reasons why I love using my air fryer to cook chicken.

  • Healthier than frying. The main perk to cooking anything in the air fryer is that you don’t have to add large amounts of oil, so it’s infinitely better than frying.
  • Crispier than the oven. In addition, most air fryer chicken recipes turn out much crispier than if you made the same recipe in the oven, due to how the air circulates.
  • Quick and easy. And, finally, most air fryer chicken recipes require just a few minutes of prep, no pre-heating AND less than 30 minutes of cook time. Some of these recipes cook in mere minutes!

Common Questions

  • Can you put raw chicken in the air fryer? Yes, absolutely! Most of these air fryer chicken recipes start with raw chicken. Just be sure to cook it until it reaches an internal temperature of 165F.
  • Why is my chicken tough in the air fryer? If your chicken is tough, you likely cooked it for too long or at too high of a temperature, which caused it to dry out and become tough.
  • Does chicken need oil in air fryer? Nope. The wonderful thing about making chicken in the air fryer is that, in most cases, no oil is needed. But, for a golden crust on breading I like to spray a minimal amount of oil for best results.
  • Should you flip chicken in the air fryer? It depends on the recipe but in general, most air fryer chicken recipes should be flipped halfway through to ensure even cooking since the heating element is at the top.

36 Best Air Fryer Chicken Recipes

And now, without further ado, let’s dive right into the recipes. These air fryer chicken recipes range from complete dinners to appetizers and snacks, plus classics like chicken tenders and chicken nuggets. The one thing they all have in common is that they’re easy to make!

Chicken Nuggets
Air Fryer Chicken Cutlets

Air Fryer Chicken Cutlets

Crispy and perfectly golden, these Air Fryer Chicken Cutlets cook in just minutes and stay perfectly juicy on the inside. Perfect for a quick and easy dinner.

Get the Recipe

Chicken Eggplant Parmesan

Chicken Eggplant Parmesan

Chicken Eggplant Parmesan featured chicken made in the air fryer topped with eggplant marinara sauce and fresh mozzarella. An easy, healthy weeknight dinner.

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Chipotle Chicken Burrito Bowl
Air Fryer Rotisserie Chicken
This Buttermilk-Marinated Air Fryer Whole Roasted Chicken comes out unbelievably juicy and delicious, and it's so easy to make, just 3 ingredients!
Spicy Vodka Chicken Parmesan
Chicken Parmesan comes out juicy and delicious in the Air Fryer, no need to use so much oil!

Air Fryer Chicken Parmesan Recipe

Air Fryer Chicken Parmesan is a healthy alternative to the deep-fried classic…and just as tasty! Tender, crispy, and juicy with perfectly melted cheese, it’s perfect served with a side salad or pasta.

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Bacon-Wrapped Air Fryer Chicken Breast
Crispy, spicy Air Fryer Buffalo Chicken Nuggets are perfect for the big game or enjoy them for lunch, or dinner.
Chicken Piccata
Chicken Milanese with Mediterranean Salad
grilled chicken with cilantro and lime
Oven Fried Chicken Drumsticks

Oven Fried Chicken

Don’t let the name fool you – this Oven Fried Chicken can easily be cooked in the air fryer too! Moist and juicy with a super crispy outside.

Get the Recipe

Air Fryer Chicken Sandwich
You won’t miss the carbs in these low-carb zucchini skins loaded with buffalo chicken and cheese made in the air fryer!
dipping chicken nuggets into ketchup
Air Fryer Chicken Thighs
These crispy Air Fryer Chicken Tenders are golden and juicy, so easy to make and perfect for weeknight cooking!
Air Fryer BBQ Chicken Tenders
Crisp, golden, delicious Air Fryer Chicken Milanese with Baby Arugula and lemon wedges is one of my favorite dinner recipes!
Chimichangas, deep-fried burritos popular in Tex-Mex cuisine, are seriously delicious, but usually dripping in grease and loaded with calories. These lighter chicken, green chile, and pepper Jack cheese Chimichangas are a much healthier twist on the classic.
sliced chicken breast on cutting board
chicken breasts sliced on a plate
Broccoli and Cheese Stuffed Chicken
These Buffalo Chicken Egg Rolls, filled with shredded boneless chicken breast, carrots, scallions, hot sauce and blue cheese make the perfect appetizer! Bake them in the oven or air fryer!

Buffalo Chicken Egg Rolls

These Buffalo Chicken Eggrolls will quickly become a favorite at every game day party you host! Filled with shredded chicken, buffalo sauce, carrots, and scallions they’re a guaranteed hit.

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Jalapeno Popper Stuffed Chicken Breast
This Cubano Chicken Roll Up idea came to me after having a serious pickle craving! I wanted to make a hot dish utilizing dill pickles in some way and decided to stuff a chicken breast with everything you'd normally find in a Cuban Sandwich – pickles, mustard, Swiss, and ham. But I took it a step further and brined the cutlets overnight in pickle juice for extra flavor, the results were outstanding!!!
These Sundried Tomato Stuffed Chicken Breasts are filled with Sun Dried Tomato Bruschetta, mozzarella and spinach, rolled, breaded and baked in the oven or air fryer.
These juicy, flavorful chicken tenders are marinated in pickle juice then breaded and baked in the oven or air fryer!
Bangin Good Chicken Salad is delicious, made with tender chunks of breaded chicken baked until golden topped with delicious Bang Bang sauce. I served this over mixed greens and swooned with every bite!

Bang Bang Chicken Salad

This Bang Bang Chicken Salad begins with tender, juicy chunks of air-fried chicken and irresistible bang bang sauce. Quick, easy, and perfect for lunch!

Get the Recipe

Bacon wrapped chicken bites are the easiest appetizer, made with just TWO ingredients. Using the air fryer, the bacon comes out crisp on the outside, and the chicken juicy and tender inside.
These baked stuffed chicken breasts are really simple to make, stuffed with melted cheese, roasted red peppers, prosciutto and baby spinach.
This healthy Chicken Cordon Bleu recipe is a family favorite! Stuffed with ham and cheese then breaded and baked in the oven or made in the air fryer.
Chicken breast stuffed with shredded zucchini, garlic and mozzarella cheese, rolled then dipped in oil and fresh lemon juice, breaded and baked to perfection!

I hope you enjoyed these recipes! If you’re looking for more, be sure to check out my entire collection of air fryer recipes.

10 hottest new recipes of 2024 (to date)

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10 hottest new recipes of 2024 (to date)


Here are the ten most popular new recipes I have published so far in 2024. Some of these made me proud. Most were predictable! 😂

What about for you? Any surprises on this list? 🙂

10 most popular new recipes of 2024 (so far)

10. Lamb Korma Curry

I’m thrilled to see a recipe that’s not a quick weeknight meal making it into the Top 10! It’s definitely List-Worthy. 😅 The korma curry sauce is truly amazing—it’s a flavour you won’t find in a jar, and even at a restaurant, you’d have to know where to go to find one that rivals this!

Lamb Korma Curry with basmati rice ready to eat

9. Smoky Roasted Tomato Soup

I was also really happy to see this make The List! I wasn’t sure if it would appeal, thought perhaps it wasn’t exciting enough for you.😅 But what I really like about this soup is that it’s a really great way to make something tasty out of lacklustre tomatoes, which is sadly all too common in grocery stores here in Australia. So imagine how great it is when tomatoes are season!

Dunnking grilled cheese into roasted tomato soup

8. Crispy Oven Baked Quesadillas

Strong performer to make the top 10 list because I only published it last month! This is a really handy recipe because you can make multiple quesadillas at the same time in the oven rather than flipping them one by one on the stove. Who’s got time for that when you’ve got a hoard of hungry teenagers!

Crispy quesadillas baked in the oven

7. Sausage Ragu with Pappardelle Pasta

I feel like the word “ragu” always gets your attention. 😂 Though in all seriousness, this one’s pretty special because it gets a massive flavour leg-up by using sausages for the meat, and economical to make too. The richness and depth of flavour in it is really, really good!

Sausage ragu pasta sauce with pappardelle in a bowl ready to be eaten

6. One-pot Moussaka Beef Rice Pilaf

Hazarding a guess for why this made The List! Let’s see….convenience of a meal in one pot…. plus the name (everybody loves Moussaka!)…plus maybe the photo looks appealing, with the juicy looking tomato stained rice with the shiny balls of chickpeas?

Moussaka beef rice pilaf - one pot ground beef and rice recipe

5. My 14 favourite low-calorie dinners

It was early January when I published this, when New Years’ resolutions “to be healthier” were still fresh in everyone’s mind!

Low calorie dinners - 500 calories or less for a complete meal

4. Tray bake lamb kofta meatballs and vegetables

I love a tray bake that’s a little different, like meatballs and vegetables! Works perfectly with the bonus that all your meatballs remain perfectly round, unlike when pan frying when one side always seems to flatten!

Freshly made Baked lamb kofta meatballs and vegetables

3. Singapore Chicken Vermicelli Noodles

Australia is mad for Singapore noodles! But they are kind of a pain to make – you need a little bit of Char Sui (Chinese BBQ Pork) and freshly peeled prawns. So I made a tonight version using using chicken instead. Instant hit! (I feel this might be happening for my own dinner tonight.)

Singapore Chicken Vermicelli Noodles

2. One pot Chicken Risoni with Crispy Salami

Why I think you love it: Because we all love a one pot recipe! Oozy, creamy risotto vibes with a whole lot less work. Also, the crispy salami. It’s worth making this just to experience the crispy salami! #BetterThanBacon

One pan chicken creamy tomato risoni with crispy salami (orzo)

1. Lemon Garlic Salmon Tray Bake

Why I think you love it: Because, everything you need for a meal cooked on one tray! Fast prep. Less washing up. And tasty! Love the lemon garlic flavour on the salmon.

Lemon garlic salmon tray bake

And that rounds off the top 10 most popular recipes of 2024 (so far!). Even though it’s not a recipe, I’m still going to drop in an FAQ, mainly cause it’s a new website design toy and I’m still having fun playing with it. 😂

10 most popular recipes of 2024 FAQ

Tell me in the comments below what you thought of The List! Any surprises? Any disappointments? I personally was a little sad that Crispy Salt & Pepper Squid wasn’t on the list, because we worked so hard on that recipe. Hand on heart, between JB, my brother and I, I think we probably made over 30 versions before we cracked the code. And still, to this day, yet to have one as good, even at a restaurant!

Other notable “sad it didn’t make The Cut” mentions include: Chicken Cacciatore (Italian! Stewy! Easy!), Crispy Pork Belly Banh Mi (just missed out, coming in at number 12) and Cheesymite Scrolls (Australia! It’s a travesty.).

And my publisher is probably going to be gutted my new book announcement didn’t make The List.

But don’t worry about my publishers’ or my opinion! The most important one that matters is in the section below. ⬇️ 😂 – Nagi x

Life of Dozer

Dozer is not having a good day.

First, he found out he didn’t make the 2024 top 10, with 13 recipes ahead of his most popular post…..

Then he found out it’s toy washing day.

This is about as bad as Life of Dozer gets these days! 😂 (And I wouldn’t have it any other way ❤️).

S’mores Dip – Finances Bytes

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S’mores Dip – Finances Bytes

 

Camping is one of my favorite budget-friendly activities. Whether it’s a girl’s trip or a family affair, count me in! You know what goes hand in hand with camping? S’MORES! And boy, do I have the easiest version of that camping menu classic for you. This skillet S’mores Dip recipe is the cleanest, mess-free way to serve s’mores! Zero mess, zero fuss. All you need is just 3 ingredients and a box of graham crackers; this is the easiest dessert ever!

Overhead view of s'mores dip in a skilletOverhead view of s'mores dip in a skillet

Here in Tennessee, the weather stays hot until October, so I always associate camping with early autumn. It’s something I look forward to sharing with my daughter now that she’s 3 and a little more adaptable. You already know this s’mores dip will be on the menu for our next camping trip! It gives us all the flavors and fun of s’mores with minimal cleanup. Plus, it’s perfect for little hands (and big hands, too!) to dip and enjoy. Just be careful to not touch the skillet—she’s hot!

What is S’mores Dip?

I think most of us are familiar with traditional s’mores: graham crackers sandwiched with a layer of chocolate and a big toasted marshmallow. Well, with my s’mores dip recipe, we’re ditching the roasting stick and building our s’mores right in a cast iron skillet! I layer semi-sweet chocolate chips AND white chocolate chips for the ultimate indulgence (but on a budget, of course), then top it all off with mini marshmallows. Everything melts together in the oven (or on a hot grill or over a campfire if you have the right set up), and voila! You have a delicious, ooey-gooey s’mores dip to scoop up with graham crackers.

Here’s what you’ll need to make this easy s’mores dip recipe:

  • Semi-Sweet Chocolate Chips: The base of this dip is made with a layer of semi-sweet chocolate chips. You can also use milk chocolate or dark chocolate chips, or even a chocolate bar broken into small pieces.
  • White Chocolate Chips: Adds a creamy, sweeter contrast to the semi-sweet chocolate chips.
  • Mini Marshmallows: I prefer using mini marshmallows as they melt quickly and evenly. You can also use regular-sized marshmallows or jumbo marshmallows cut in half.
  • Graham Crackers: Honey or cinnamon-flavored graham crackers both work well as dippers—choose your favorite!

What Else Can I Add?

This is one recipe you really can’t mess up! Feel free to get creative and add your own twist. Some fun ideas include:

  • Peanut butter or butterscotch chips
  • A drizzle of caramel sauce on top
  • Dollops of peanut butter between the chocolate and marshmallow layers
  • Chopped nuts (peanuts, almonds, pecans) mixed in with the chocolate chips
  • Instead of graham crackers, try dipping with cookies, fruit, or pretzels/Ritz crackers (salty and sweet is always a winning combo!)

Do I Need a Cast Iron Skillet?

Cast iron heats up evenly and stays hot for a long time, making it the perfect vessel for this s’mores dip. The chocolate melts quickly and stays melted for longer in a cast iron skillet. However, you can make this recipe in any oven-safe dish or pan. Just keep an eye on the dip, as it may cook a bit faster or slower, depending on your dish.

Chocolate can burn and become grainy if heated for too long. Evenly layer the chocolate chips and marshmallows, and switch to broil very briefly once the marshmallows start to puff up. The chocolate will continue melting from the residual heat without overcooking! If you’re doing this over a campfire or on a grill, you won’t get the toasty marshmallow appearance but they will still become gooey and warm. Yum!

 

Storage and Reheating Instructions

One of my favorite things about this s’mores skillet dip is how it can be reheated multiple times so nothing goes to waste. Just pop it back in the oven until warmed through and melty. You can also store any leftover dip in the fridge for 3-4 days in a microwave-safe container and reheat as needed.

A hand dipping a graham cracker into s'mores dipA hand dipping a graham cracker into s'mores dip

 

 

S’mores Dip

 

 

This oven baked S’mores Dip recipe is the cleanest, mess-free way to serve s’mores year-round! Zero fuss with just 4 ingredients.

Author: Jess – Budget Bytes
Close up of s'mores dip in a skilletClose up of s'mores dip in a skillet

Prevent your screen from going dark

  • 1 ½ cups semi-sweet chocolate chips ($2.22)
  • ½ cup white chocolate chips ($1.42)
  • 1 cup mini marshmallows ($0.84)
  • ½ box Graham crackers ($1.11)
  • Preheat oven to 350 degrees. Spread semi-sweet chocolate chips on the bottom of your cast iron skillet.
  • Then, spread white chocolate chips across the top of the semi sweet chocolate chips.
  • Top with mini marshmallows.
  • Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.
  • Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking.
  • Remove from oven and serve hot with graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

 

See how we calculate recipe costs here.

 

Serving: 1servingCalories: 384kcalCarbohydrates: 49gProtein: 5gFat: 19gSodium: 187mgFiber: 4g

Read our full nutrition disclaimer here.

Half eaten s'mores dip with a graham cracker scooping more outHalf eaten s'mores dip with a graham cracker scooping more out

how to make S’mores Dip – step by step photos

Semi-sweet chocolate chips in a skillet.Semi-sweet chocolate chips in a skillet.

Preheat oven to 350 degrees. Spread 1 ½ cups semi-sweet chocolate chips on the bottom of your cast iron skillet.

Semi-sweet and white chocolate chips in a skillet.Semi-sweet and white chocolate chips in a skillet.

Then, spread ½ cup white chocolate chips across the top of the semi sweet chocolate chips.

Chocolate chips and mini marshmallows in a skillet for s'mores dipChocolate chips and mini marshmallows in a skillet for s'mores dip

Top with 1 cup mini marshmallows. Bake at 350 degrees until marshmallows on top have puffed up and are starting to brown, about 8 minutes.

Broiled s'mores dip in a skilletBroiled s'mores dip in a skillet

Turn oven on broil for 2 minutes, or until the marshmallows on top are toasted to your liking. Remove from oven and serve hot with ½ a box of graham crackers! Be careful, the cast iron skillet stays hot for a while. Scoop with care.

A hand dipping a graham cracker into s'mores dipA hand dipping a graham cracker into s'mores dip

No camping trip or bonfire necessary; this easy skillet s’mores dip is a year-round treat I’ll be making on repeat!

 

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