Healthy Oatmeal Cookies

Soft and chewy healthy oatmeal cookies are made with oats, honey, coconut oil, chopped nuts, raisins, chocolate chips, and much more! They’re super nutritious and make a great snack or even breakfast.

It’s almost impossible to turn down cookies of any kind! But when it comes to these easy oatmeal cookies, I’m in food heaven. They are simple to throw together, and you don’t even need to feel guilty when eating them because they are much healthier than traditional oatmeal cookies. Because they are sweetened with honey or maple syrup depending on your preference, they aren’t filled with refined sugars. That is a huge advantage!

Another reason why I’m infatuated with these cookies is that you can do so many things with them. Don’t like coconut oil? No problem, use butter instead! Just ran out of honey? Easy fix, use some maple syrup. Additionally, you can add in any of your favorite ingredients too!


  • Honey: These oatmeal cookies are perfectly sweet with a little bit of honey. You can also substitute maple syrup if you’d rather.
  • Coconut oil: Make sure the coconut oil is melted when preparing the oatmeal cookies. You can also swap out the coconut oil for butter.
  • Egg: One large egg will do the trick and bind the wet and dry ingredients together beautifully.
  • Instant Oats: To get the best texture and flavor combination, reach for instant oatmeal over old-fashioned oats.
  • Whole wheat flour: I love the flavor of using whole wheat flour in these cookies! However, you can also use all-purpose flour if you don’t have any wheat flour on hand. Super-versatile recipe!
  • Baking powder: Just a little bit, and these cookies with rise perfectly.
  • Cinnamon: There is just something amazing about combining cinnamon with oatmeal. It’s a match made in heaven.
  • Salt: Bring out the sweetness with a dash of salt!
  • Chocolate chips: Adding chocolate chips makes the cookies almost sinful. And if you don’t like chocolate in your cookies, you can skip it!
  • Add-Ins: When it comes to add-ins, I have tried a variety of ideas. Raisins, chopped pecans, walnuts, and cranberries are my favorites, but you can choose anything you like! Just don’t add more than 1/4 cup.


Not only will you be impressed with the amazing flavor of these healthy oatmeal cookies, but how easy they are to make too! Start off by preparing a baking sheet and preheating the oven.

Mix together the honey, coconut oil, egg, and vanilla in a large bowl. Then add all the dry ingredients to a separate medium-sized bowl. Slowly pour the dry ingredients in with the wet and mix.

Use a cookie scoop and place cookies on the baking sheet. Flatten the cookies, so they are 3/4″ thick and bake for 10 minutes. Let the cookies rest 5 – 10 minutes on the baking sheet then serve!


There are so many fantastic health benefits to eating oatmeal. Adding oats to your diet is a healthy way to get more fiber, magnesium, iron, zinc, folate, protein, and more. Plus, they are an excellent source of antioxidants too.

In addition to all the nutrients and antioxidants, oatmeal is also naturally gluten-free. So, if you eat a gluten-free diet, you can easily add them in! It’s important to note that if you are gluten-free that you make sure that they are certified gluten-free because otherwise there could have been some gluten cross-contamination.


You should always store homemade oatmeal cookies in an airtight container. They will last 4-5 days in your pantry or all the way up to 6 months in the freezer. They are perfect for doubling the batch and having leftovers for later! Or making ahead when you want a sweet treat for an event or party.

It’s important to keep the oatmeal cookies away from heat sources like the stove, moisture, and direct sunlight.


The Best Healthy Oatmeal Cookies

Soft and chewy healthy oatmeal cookies are made with oats, honey, coconut oil, chopped nuts, raisins, chocolate chips, and much more! They’re super nutritious and make a great snack or even breakfast.
Course Dessert
Cuisine American
Keyword best, desserts, easy, healthy, recipe
Prep Time 5 minutes
Cook Time 10 minutes
Resting Time 5 minutes
Total Time 20 minutes
Servings 16 servings
Calories 144kcal


  • Cookie Scoop
  • Mixing Bowls
  • Baking Powder


  • 1/3 cup honey or maple syrup can use 1/2 cup for sweeter cookies
  • 1/4 cup coconut oil or unsalted butter (melted)
  • 1 large egg
  • 1 cup instant oats
  • 1/2 cup whole wheat flour (or all-purpose flour)
  • 1 tsp baking powder
  • 1 tsp cinnamon
  • 1/4 tsp salt
  • 1/4 cup chocolate chips (optional)
  • 1/4 cup raisins


  • Preheat oven to 350F.  Line a baking sheet with parchment paper, foil or silicone baking mat and set aside.
  • In a large bowl, whisk the honey, coconut oil, egg, and vanilla. In a medium bowl whisk, all the dry ingredients then stir them into the wet mixture.
  • Drop cookie dough onto the prepared baking sheet using a medium-large cookie scoop and flatten to about ¾’’ thickness. Bake 10 minutes then allow in the pan for at least 5-10 minutes and enjoy!



You can add 1/4 cup of chopped pecans, walnuts, cranberries, or your favorite add-ins in place of the raisins. 


Serving: 1cookie | Calories: 144kcal | Carbohydrates: 22g | Protein: 3g | Fat: 5g | Saturated Fat: 4g | Cholesterol: 12mg | Sodium: 45mg | Potassium: 124mg | Fiber: 2g | Sugar: 8g | Vitamin A: 23IU | Vitamin C: 1mg | Calcium: 30mg | Iron: 1mg

Porcupine Meatballs

Porcupine Meatballs are hearty and well-seasoned meatballs with rice that simmer in a rich tomato sauce. This is a family recipe passed down from my grandma and I know that your family will love it too!

Another great way of making these famous porcupine meatballs is in the slow cooker recipe. Enjoy both ways depending on what is best for your family!

Porcupine Meatballs

Oh porcupine meatballs. How I love you.

This was a recipe that my grandmother used to cook for my mom. My mom would make it for us all of the time and now I make it for my family! These kind of “tried and true” recipes that are passed down are the very best. So many memories come back to me when I make these for my family. I remember how excited we would all get when my mom was making porcupine meatballs for dinner. I loved to help her in the kitchen and make the little meatballs. As soon as they were done, they were devoured by our family in a matter of minutes.

I love using McCormick spices because they are such high quality and add such amazing flavor to your dish. McCormick has been around since 1889. I remember looking in my grandmothers cabinets and seeing the red caps in her cupboards. My mom uses them in her cooking and now I use them in mine. It is a company that I can stand behind and know and love.

Meatball Ingredients:

Now is the time to keep your cupboards stocked with all of your favorite McCormick spices. We are entering in the cozy comfort food season full of casseroles, soups, and slow cooker meals.

I am always using garlic powder, paprika, chili powder, and tons of cinnamon throughout the year. And McCormick has so many other amazing quality spices that I love to use as well.

  • Ground Beef: Ground Chuck is the best for meatballs
  • Long grain rice: This type of rice includes American long-grain white and brown rice, Basmati rice, and Jasmine rice, and produces distinct firm grains that stay fluffy
  • Egg: This will be the binding agent that holds everything in shape
  • Parsley: Adds balance to this savory dish and brightens the flavor
  • Onion: The onion gives the meatballs a cleaner taste
  • Garlic Powder: This powder has a slightly sweeter taste than fresh garlic
  • Paprika: Colorful Spice derived from ground peppers gives these meatballs their stand out flavor
  • Pepper: Add to taste
  • Salt – Adding salt to your food will enhance the other flavors
  • Condensed tomato soup: Using this in both the meatball and the sauce gives the tomato texture consistency
  • Water: Used to thin out the sauce
  • Worcestershire sauce: Made from a base of vinegar, which gives it a bit of a tangy flavor, this sauce adds both sweet and savory tastes to the sauce

How to Make Porcupine Meatballs:

These porcupine meatballs are well seasoned with McCormick spices to bring out amazing flavor. The rice in the meatball which give it the porcupine name add such a delicious texture. They simmer in a rich tomato sauce and cook to perfection.

These are some of the best little meatballs that you are going to eat. They are a family favorite of ours and I know that they will become a family favorite at your house as well!

  1. Combine ingredients: In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.
  2. Mix Sauce: Mix together remaining soup, water and Worcestershire sauce. Pour over meatballs.
  3. Bring to a boil: Once the sauce is bubbling reduce the heat. Cover and simmer for about 35-40 minutes stirring often.

Making homemade meatballs but adding all of the ingredients together and mixing it until well combined then rolling into 1 in balls and cooking on a skillet until cooked through then adding a sauce over top of the meatballs.


This is the perfect recipe to sneak in some extra nutrition in for your kids (or your husband) by adding in or swapping out some ingredients.  It doesn’t take away from the flavor at all and no one will have any clue they are getting some extra vitamins or an extra lean meat.  Mix around the ingredients and try something new! You can’t mess up this tried and true favorite!

  • Cheese: Use some of your favorite shredded cheese for an extra ooey gooey texture and flavor.
  • Protein: Swap out the ground beef for ground chicken, pork, sausage, or turkey.
  • Vegetables: Chop up small pieces of mushroom, carrot, or zucchini or bell peppers to add into your meatball.

Porcupine Meatballs in a skillet cooking with a wooden spoon picking up a meatball.

What to Serve with Porcupine Meatballs:

Make a complete meal with a simple side dish! To compliment these delicious meatballs I suggest trying mashed cauliflower or mashed potatoes. 

How to Store Meatballs:

  • Make meatballs ahead of time: Keeping a stock of frozen meatballs on hand means you can easily prepare a quick satisfying meal for you family.  Busy weeknights, late practices, unexpected guests? No problem when you have these insanely delicious meatballs on hand.
  • Storing leftover meatballs: Wrap tightly in heavy duty aluminum foil or freezer wrap.  They will last 3-4 days in the refrigerator.
  • Can you freeze meatballs? Yes! Store in airtight freezer containers or heavy duty freezer bags. Properly stored they will be at their best quality for 2-3 months if cooked and 3-4 months if stored uncooked, but will remain safe beyond that if kept at 0 degrees.
  • Reheating meatballs: These meatballs can be re-heated easily from frozen or thawed.  To thaw meatballs, simply place in the refrigerator overnight.  Re-heat on a greased baking pan in the oven at 350 degrees until heated through.  Frozen meatballs will take 50% longer to re-heat.  Cook time is 20-25 minutes if cooking from frozen.

Porcupine Meatballs laying on a bed of rice garnished with chives and mccormick seasoning in the background.

More Meatball Recipes To Try

  • Easy Chipotle Honey Meatballs
  • Meatloaf Meatballs
  • Slow Cooker Swedish Meatballs
  • Creamy Cajun Chicken Meatballs
  • Slow Cooker Cranberry Balsamic Meatballs

Porcupine meatballs in a skillet with a wooden spoon.

This post was sponsored by McCormick®. I love working with brands that I am passionate about and use in the kitchen for myself. All opinions expressed are my own.



Porcupine Meatballs

Hearty and well seasoned meatballs with rice that simmer in a rich tomato sauce.  This is a family recipe passed down from my grandma and I know that your family will love it too! 
Course Dinner, Main Course
Cuisine American
Keyword meatball recipe, meatballs, porcupine meatballs
Prep Time 10 minutes
Cook Time 35 minutes
Total Time 45 minutes
Servings 6 Servings
Calories 269kcal
Author Alyssa Rivers


  • 1 Pound Ground Beef
  • 1/4 cup long grain rice uncooked
  • 1 egg slightly beaten
  • 1 tablespoon parsley chopped
  • 1/4 cup onion finely chopped
  • 1/2 teaspoon McCormick® Garlic Powder
  • 1/4 teaspoon McCormick® paprika
  • 1/8 teaspoon McCormick® Pepper
  • 1/2 teaspoon salt
  • 1 can condensed tomato soup 10 3/4 oz, divided
  • 1/2 cup water
  • 2 teaspoons Worcestershire sauce


  • In a medium sized bowl combine meat, rice, egg, parsley, onion, garlic powder, paprika, pepper, salt and 1/4 cup tomato soup. Mix thoroughly and shape into about 20 meatballs and place in a skillet.
  • Mix remaining soup, water and worchestershire sauce. Pour over meatballs. Bring to a boil and reduce heat. Cover and simmer for about 35-40 minutes stirring often.



Updated on April 3, 2020

Original Post on October 8, 2015


Calories: 269kcal | Carbohydrates: 15g | Protein: 15g | Fat: 16g | Saturated Fat: 6g | Cholesterol: 81mg | Sodium: 461mg | Potassium: 524mg | Fiber: 1g | Sugar: 5g | Vitamin A: 329IU | Vitamin C: 8mg | Calcium: 28mg | Iron: 2mg

Crispy Paprika Oven Fries

Today’s post is all about oven fries. We moved a few weeks ago (just up the street), and that meant packing up my cookbook collection. It’s a slow process, because I tend to flip through every book before boxing it. Some books like to fall open to a much-loved recipe or photo spread, and that was the case with NOPI (Ramael Scully & Yotam Ottolenghi). The recipe was their crispy, spicy Paprika Oven Fries. I made them for years before leaving San Francisco, and have been happily revisiting them again lately.

The Technique

These fries are brilliant because you get the tender, evenly cooked, starchy insides of the fries contrasting crisped, pan-blistered outsides. All without the use of a deep fryer. The trick is a quick pre-boil of the potatoes prior to seasoning, and then baking in a hot oven. I’m including the NOPI paprika seasoning method in the recipe below (slightly tweaked), but will also include a list of variations we’ve loved over the years, in case you want to switch it up from time to time.

Choosing the Best Potatoes

The potato of choice here is something thin-skinned and waxy textured like Yukon Gold, or other new potato. They hold their shape and structure once cooked and are rich and creamy. That said, you can absolutely use russet potatoes if that’s what you have. Your oven fries will still be so good! Be careful not to over-boil them though – start checking the potatoes about 3 minutes into the boiling step. Russets start to fall apart sooner than waxier new potatoes.

Variations on Oven Fries

Masala Oven Fries: Swap a favorite curry powder in place of the paprikas. A teaspoon or two should be a good place to start. Or if you have the chana masala powder from the chana masala recipe, that is amazing one these fries.

Curry Oven Fries: In place of the paprikas and garlic, use a scant tablespoon of a favorite yellow or red curry paste.

Lemon Oven Fries: Use a lemon olive oil, and finish with lots of fresh lemon zest and grated Parmesan when the fries come out of the oven. Bonus points if you have Meyer lemons.

Big Wedge Fries: Cut the potatoes into big wedges instead of batons and proceed with the recipe from there.

Simple Rosemary Garlic Oven Fries: Skip the paprika, double the amount of garlic, and add a tablespoon or so of finely chopped fresh rosemary.

If you’re looking for other ways to use potatoes right now. These mashed potatoes are next level, you could try making gnocchi, or just make baked potatoes and keep it simple. Or browse these potato recipes. I also love this Samosa Shepherd’s Pie!

Keep in touch with Scully, here and here. And keep in touch with Yotam here and here! And, more info on the NOPI cookbook.

Continue reading Crispy Paprika Oven Fries on 101 Cookbooks

Pattani sadam, masala pattani sadam

Pattani sadam with masalas that make it so flavorful that will linger in your hands. Quick video, step by step detailed post.

Whenever I make recipes with masala items like this, it’s a welcome change, both in taste as well as preparation in my kitchen. Since making sambar, dal and kuzhambu is common at my home, I always love the day when variety rice is made. I feel it saves time too as these are one pot meals. There’s no  need to worry about curry/ poriyal/ kootu. No multiple times of keeping pressure cooker over stove, cooking dal, rice and no tamarind extraction (Yes all matters to me as it is so monotonous, still stick to the menu as it is universal at home). Just one chopping process and you are done. Saves lot of time, energy, vessels too just one cooker to wash (ofcourse there will be curd rice vessel, still

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Pattani sadam

Pattani sadam with masalas that make it so flavorful that will linger in your hands. Quick video, step by step detailed post.
Prep Time 15 minutes
Cook Time 20 minutes
Servings 3

Equipments (Amazon Affiliate links)

  • pressure cooker

Cup measurements


  • 3/4 cup pattani/ peas I used frozen peas
  • 1 cup seeraga samba rice heaped
  • 1 onion sliced
  • 1 to mato small
  • 1 green chilli slit
  • 1/2 tsp red chilli powder
  • 1/2 tsp coriander seeds powder
  • 1/2 tsp sambar powder
  • 1/4 tsp garam masala powder
  • 1/4 tsp biryani masala
  • 1/4 tsp turmeric
  • 1/4 cup mint + coriander leaves
  • 4 garlic flakes big variety crushed
  • 1 inch ginger crushed
  • 1/2 tsp ghee

To temper

  • 3 tbsp oil
  • 1 inch cinnamon
  • 1 cardamom
  • 1 clove
  • 1/2 tsp fennel seeds
  • 1 tsp kal pasi/ stone flower optional


  • Prep: First wash and soak rice.  Slice onion, keep mint, coriander, curry leaves ready. Chop tomato, slit green chilli. Keep peas ready. Gather all other ingredients.
  • Cooking: Heat oil in pressure cooker. Add cardamom, clove, cinnamon, fennel, kal pasi. Give it a stir. Add sliced onion.
  • In goes slit green chilli and fry till onion turns trasparent.
  • Chopped tomatoes is next, along with all the masala powders.(1/2 tsp each red chilli, coriander, sambar powders, 1/4 tsp garam masala, biryani masala, turmeric powders)
  • Add salt, coriander, mint leaves. Mix until oil separates.
  • In goes peas and rice drained completely from water.
  • Mix well and add 1 & 3/4 cups water, adjust salt & drizzle ghee. Bring to boil and continue to boil for a minute.
  • Lower the flame to minimum and cook covered for 14 mins.
  • Once done, fluff and give 10 mins standing time covered.



  • Basmati rice can also be used. Use just 1 & 1/2 cup water in that case.
  • If you feel there is lot of masala powders in there, that’s the specialty of the flavour in this recipe. But if you dont want to add all those, just add red chilli powder accordingly, dhaniya powder and garam masala or biryani powder alone.
  • Thin coconut milk can also be used in place of water. Reduce oil content as coconut milk has enough fat.
  • You can also add 2 cups water and pressure cook for 2 whistles at step 8.

Pattani sadam method:

  1. Prep: First wash and soak rice.  Slice onion, keep mint, coriander, curry leaves ready. Chop tomato, slit green chilli. Keep peas ready. Gather all other ingredients.
  2. Cooking: Heat oil in pressure cooker. Add cardamom, clove, cinnamon, fennel, kal pasi. Give it a stir. Add sliced onion.
  3. In goes slit green chilli and fry till onion turns transparent. Add the crushed ginger garlic, just give it a stir.
  4. Chopped tomatoes is next, along with all the masala powders.(1/2 tsp each red chilli, coriander, sambar powders, 1/4 tsp garam masala, biryani masala, turmeric powders)
  5. Add salt, coriander, mint leaves. Mix until oil separates.
  6. In goes peas and rice drained completely from water.
  7. Mix well and add 1 & 3/4 cups water, adjust salt & drizzle ghee. Bring to boil and continue to boil for a minute.
  8. Lower the flame to minimum and cook covered for 14 mins. Once done, fluff and give 10 mins standing time covered.

Serve with onion raita and some fryums.

The post Pattani sadam, masala pattani sadam appeared first on Raks Kitchen.

Weekly Menu Plan {Number 5}

This weekly menu plan is a weeks worth of good, comfort meals the whole family will love. Enjoy homemade meals with simple ingredients that are family friendly and tried and true favorites! 

Enjoy this weeks menu plan with my favorites like baked cod, Korean ground beef rice bowls and my very favorite cookie bar dessert, Carmelites. You can see all of the (weekly menu plans here).


Weekly Menu Plan {Number Five}

Number five weekly menu plan is all about comfort, pantry style ingredients and simple recipes to help make the busy week nights less stressful. Each recipe is tested by my family and loved by all. They are kid friendly and make for delicous homemade meals at home. 

Perfect your homemade meals with this easy to read grocery list and menu plan that will help get you through the week. No more worrying about meals each night and what to make. These recipe are ready for you and going to make life a little less stressful. 

8 can chicken taco soup with the weekly menu plan title.

8 Can Chicken Taco Soup Recipe

Only 8 cans needed to make the MOST delicious chicken taco soup. It is just what you need to make a simple weeknight meal that the whole family will love!

Korean ground beef weekly menu plan photo

Korean Ground Beef and Rice Bowls

Korean Ground Beef and Rice Bowls are so incredibly easy to make and will become a family favorite! This makes the perfect weeknight meal.

Baked cod weekly menu plan photo

Baked Cod

Baked Cajun Garlic Butter Cod is a tender and juicy cod filet baked in a buttery cajun seasoning with garlic cloves and olive oil making this cod a flavorful and delicious dinner. 

Thursday weekly menu plan photo of easy pasta primavera recipe.

Easy Pasta Primavera Recipe

Pasta Primavera is a classic Italian American recipe that’s loaded with spring vegetables. It has a light and fresh sauce and is the perfect break from heavier winter foods!

Saturday morning breakfast photo of breakfast burritos for the weekly menu plan.

Breakfast Burritos that are Freezer Friendly

Breakfast Burritos are a great way to plan breakfast ahead. These are packed with ham, eggs, cheese and a lot of add-ins like pico de gallo, hash browns etc.

Weekly menu plan photo for Sunday with crazy tender baked roast photo.

Crazy Tender Baked Roast

Fall apart juicy, tender roast with hardly any hands-on prep time is easy enough for everyday, delicious enough for company!

Dessert photo with Carmelitas stacked on top of each other.

Carmelitas Cookie Bar Recipe

Carmelitas are the best cookies known to man that are baked with caramel and chocolate in the middle of an oat cookie crust, these will change your life. This is known as the best cookie ever!

Printable Shopping List:

I made this as easy as possible by even providing a FREE shopping list that is easy to print and makes your grocery shopping days much easier.

  • Monday Dinner: 8 Can Chicken Taco Soup Recipe
  • Tuesday Dinner: Korean Ground Beef and Rice Bowls
  • Wednesday Dinner: Baked Cod
  • Thursday Dinner: Pasta Primavera
  • Saturday Breakfast: Breakfast Burritos
  • Sunday Dinner: Crazy Tender Baked Roast
  • Dessert: Carmelitas Cookie Bar Recipe

I am excited to continue with these weekly menu plans! Plan five was so fun to put together and plan out pantry staple items that can all be made at home in less than an hour. Each recipe will smell the home with the perfect aroma making your mouth water each night for dinner. Breakfast is served on Saturday morning with a freezer meal kind of breakfast to have now and later for next week. Making things easy and less work is just what we all need right now! Enjoy these delicious dishes from my home to yours!

Click Here for the Grocery List Printable

Weekly menu plan grocery list to print off.

Click Here for the Grocery List Printable

Post Updated on April 2, 2020

Originally Posted on July 18, 2015

Coronavirus 14 Day Meal Plan 2 – More Family Favourites

Here by popular demand – another 14 Day Coronavirus Meal Plan WITH a combined grocery list! Making it easier to minimise grocery shops so we can all do our part to Stay At Home to stop the spread, stay safe and healthy. {Here is Meal Plan #1}

14 family friendly reader favourite recipes, feeds 4 to 5, efficient grocery list with long shelf life ingredients, economical, everyday ingredients. Just because we’re in lockdown, we shouldn’t have to suffer sub standard food!!

Coronavirus Meal Plan 2 – Quick & Easy Meals Family Favourites

Here’s my second Menu Plan with a combined grocery list suited to a family of 4 for 14 days! This is what you’ll get:

  • 14 dinner recipes made with everyday ingredients
  • Most are well rounded complete meals in one – ie protein, carb and vegetable
  • Sides included for those that need a hit of fresh veggies
  • Long shelf life ingredients – all ingredients are freezable or kept in the pantry
  • Common ingredients across recipes – for efficiency (cost and number of items)
  • Highly versatile – for these times when we can’t always get what we want/need (or prices have sky rocketed!). So substitute away!

Hope you find it useful! – Nagi x

14 Day Coronavirus Quarantine Menu Plan

Here’s an overview of the meal plan, and here is the combined grocery list.

Notes on adjustments to the recipes so all ingredients have a longer shelf life are listed in each recipe below, along with an overview of how flexible the recipes are. Click through to the recipes for more extensive notes on substitutions and alternatives.

Don’t fret if you can’t find all the ingredients. These recipes were chosen for their flexibility and how customisable they are.

1. Dinner Fried Rice – everything but the kitchen sink!

Fried rice is usually deemed a side, comprising of 99% rice and 1% “stuff”. Here, it’s a meal with less than half the rice, and more of the good “stuff”, all tossed with the same great sauce. Throw ANYTHING into it!

Ingredients: rice, Mirin, oyster sauce, light soy, sesame oil, chicken breast, bacon, garlic, onion, eggs, carrot, peas, corn, green onions (optional)

Get the recipe >>

Chicken Fried Rice in a black skillet, fresh off the stove

2. Beef Ramen

One of the top recipes for 2019, the Magic 4 ingredient Asian sauce in this is one we’re using multiple times in this Meal Plan. In this one-skillet ramen, you can use any ground/mince meat. The recipe calls for beansprouts, but these have a very short shelf life so sub for finely sliced cabbage (this is in grocery list) or any vegetable that can be cut into matchsticks.

Ingredients: ramen (or other instant noodles), beef mince (ground beef), garlic, onion, cabbage, green onion (optional), sesame oil, dark soy, oyster sauce, hoisin sauce, Mirin

Get the recipe >>

Close up of Quick Asian Beef Ramen Noodles fresh off the stove, ready to be served

3. Quick Corn Chowder

It all comes out of cans, and it tastes like a million bucks!

Ingredients: bacon (or ham), flour, butter, milk, garlic, onion, potato, green onion, creamed corn, canned corn, chicken stock/broth, thyme

Get the recipe >>

Creamy Corn Chowder with Bacon, with a couple of simple tips for make it extra tasty!

4. Pork Schnitzel with Mash & Gravy, and a leafy salad

No need to deprive yourself of your weekly pub-grub schnitty! MAKE IT AT HOME! Treat yourself to a full blow out with a side of mashed potato AND gravy – ingredients for both of these are included in the grocery list along with a leafy garden salad (or any fresh veg side).

Ingredients: pork cutlets, egg, flour, Panko (or other breadcrumbs), frozen peas, mashed potato (below) & gravy (below)

Get the recipe >>

Overhead photo of crispy Schnitzel with lemon wedges

Gravy & Creamy Mashed Potato

There are few combinations in life that can rival a crispy golden schnitzel place on a bed of creamy mashed potato then covered in a rich brown gravy….

  • GRAVY Ingredients: butter, flour, chicken stock powder/cube, beef stock powder/cube, onion powder (optional), water. Get the recipe >>
  • MASH Ingredients: potatoes, butter, milk, salt & pepper Get the recipe >>

KFC Potato and Gravy

This gravy is used multiple times in this meal plan because it’s great bang for your buck. Couple of stock cubes, butter, flour plus water = gravy that makes everything delicious.

Essential Side: Salad Dressing for EVERYTHING!

3 parts oil, 1 part vinegar, smidge or mustard. Shake and dress everything:

  • leafy greens and garden salads
  • steamed and boiled veg – dress while hot so they soak up the flavour. Peas, broccoli, everything!
  • roasted veg – roast anything with just oil, salt and pepper. Douse with dressing while hot so they soak it up.

Ingredients: extra virgin olive oil (or other oil), vinegar, dijon mustard. Optional extras: garlic, sugar or honey, dried herbs, red pepper flakes, fresh herbs

Get the recipe >>

Close up pouring Salad Dressing over leafy green salad

5. Crispy Chow Mein

CRISPY noodles smothered in a saucy stir fry, this is Chow Mein the Hong Kong way that’s a firm favourite in suburban Chinese restaurants all across Australia! ANY veg, ANY meat (or not)

Ingredients: ramen noodle cakes, chicken, garlic, onion, carrot, cabbage, buk choy (or other Asian greens), green onion (optional), cornflour (corn starch), chicken stock/broth, light soy, oyster, Mirin, sesame oil

Get the recipe >>

Close up photo of chopsticks picking up Chinese Crispy Noodles (Chow Mein)

6. One Pan Sausage & Vegetable Bake

Sausages, Potatoes, Veg AND Gravy all cooked up in one bubbly pan (yes really, even the gravy!). ANY roast-able veg, ANY sausages.

Ingredients: sausages, butter, flour, garlic, red onion, baby potatoes, carrot, beef stock powder / cube, thyme

Get the recipe >>

A Sausage Bake and Vegetables WITH Gravy, all made in one pan! Yes, that's right - even the GRAVY is made in the same pan while it's baking!

7. Chinese Chicken & Corn Soup

Dinner done in 15 minutes – Corn Chowder, Chinese style. Thick soup made with creamed corn with shredded chicken and the perfume of fresh ginger and garlic. One of my favourite starters at Chinese restaurants! (But we’re making this meal size).

Ingredients: chicken, canned creamed corn, garlic, green onion, ginger, eggs, cornflour / corn starch, chicken stock/broth, soy sauce, Mirin

Get the recipe >>

This Chinese Corn Soup with Chicken takes just 15 minutes to make - with no chopping! It's just like what you get at Chinese restaurants!

8. Rissoles with Rice

The Great Aussie Rissole! Juicy beef patties with hidden veg, I’m serving this up with a side of seasoned rice and a big leafy salad using the Salad Dressing (or steamed greens, your choice!)

Ingredients: beef mince, garlic, onion, zucchini, carrot, panko breadcrumbs (or normal), egg, Worcestershire sauce, thyme, tomato ketchup, seasoned rice

Get the recipe >>

This is how to make plump, juicy, extra tasty rissoles with hidden veggies!

Essential Side: Buttery Seasoned Rice

Why Seasoned Rice instead of Mash with rissoles, you might wonder? Well, you can either lug 1kg of potatoes home for each meal, OR you can make a side for 6 people with 2 cups of rice. I’ve got the mash for schnitzel in this meal plan, and now we’re making a giant batch of this rice to serve with multiple meals!

Ingredients: rice, butter, spices (paprika, thyme, onion, garlic), chicken stock powder/cube

Get the recipe >>

9. Saucy Chop Suey – Chicken or any meat Stir Fry

When you’ve got a real Chinese restaurant sauce, you’re armed with everything you need to make a fantastic healthy dinner using literally whatever you’ve got in the fridge, and canned or frozen vegetables. Serve with rice or any noodles – or if you’re doing the low carb thing, go for Cauliflower rice.

Ingredients: rice, chicken or other meat, cornflour/corn starch, garlic, onion, carrot, Choy Sum (or other Asian greens), mushrooms, beansprouts (or cabbage), light soy, oyster sauce, Mirin, sesame oil

Get the recipe >>

Close up of Chop Suey - Chicken Stir Fry - with plenty of Chinese brown gravy!

10. Baked Chicken Breast with Gravy & Rice

This quick, easy way to make JUICY chicken breasts – dust with seasoning and bake at a high temp. Serve with gravy and seasoned rice – remember we made big batches of it earlier?? ↑↑↑ Add a leafy green salad or any steamed/roasted vegetables, tossed with the Salad Dressing.

Ingredients: chicken breast, brown sugar, garlic powder, paprika, thyme, gravy, seasoned rice

Get the recipe >>

Juicy Oven Baked Chicken Breast on a tray, fresh out of the oven

11. Cream of Vegetable Soup with Noodles

Any vegetables, any pasta in a creamy white soup. This is the soup version of this “make with anything” creamy pasta bake!

Ingredients: any pasta, butter, milk, flour, garlic, onion, frozen vegetables, Vegeta stock powder, thyme.

Get the recipe >>

Cream of Vegetable Soup with Noodles (no cream!) in a black soup bowl, ready to be eaten

12. Mushroom Ramen

See? I told you in the first recipe ↑↑↑ – this sauce is so good, we’re going to use it multiple times! Make this ramen stir fry with any veg, that Sauce makes everything tasty!

Ingredients: ramen noodle cakes, mushrooms, garlic, green onion (or any onion), dark soy, oyster, Hoisin, Mirin, sesame oil

Get the recipe >>

Close up of Asian Mushroom Ramen Noodles in a black skillet, fresh off the stove

13. Chicken and Rice Soup

Nourishing and just tastes so, so good. Just want you need right now. Throw in any veg, use any rice OR pasta!

Ingredients: bone in chicken thighs, white rice, butter, garlic, onion, carrot, celery, Vegeta stock powder, chicken stock / broth, thyme

Get the recipe >>

Close up of chicken and rice soup in a rustic beige bowl, ready to be eaten.

14. Chicken Rolls with Gravy

Remember that big batch of gravy you made earlier? ↑↑↑ Now we’re going to make big fat juicy chicken rolls with them. Toast the buns, slather with butter. Toss shredded chicken with salt and pepper, douse with gravy then pile it on.

Hold the lettuce.

Ingredients: poached chicken breast (or just pan fry)or store bought cooked chicken, bread rolls (or make wraps), butter, gravy

Chicken Gravy Bread Rolls

Grocery List

I’ve combined the ingredients for all the above recipes into one consolidated grocery list. See above in each recipe for notes on changes I’ve made to each recipe so the ingredients have a longer shelf life and are more economical.

Click here to download and print the grocery list

And just for your convenience, here are all the recipes:

I hope you find this useful! If you’ve got any specific questions about any of the recipes, leave them in that recipe – I’m spending more time answering questions about substitutions etc at the moment (because I’m cooking far less for work nowadays). – Nagi xWatch how to make it

Watch how to make it

Preview of your 14 Day Coronavirus Meal Plan!

Life of Dozer

On the WRONG side of the pantry door, according to him.

On the RIGHT side, according to me.

Dozer on right wrong side of pantry door

The post Coronavirus 14 Day Meal Plan 2 – More Family Favourites appeared first on RecipeTin Eats.

Salad Dressing

Here’s my master salad dressing that I use as a base for every salad! You just need 1 tbsp vinegar, 3 tbsp oil and 1/2 tsp mustard for thickening. Then just finish with salt and pepper, or choose from any number of flavourings – garlic, fresh or dried herbs, pinch of spice, touch of honey.

USE FOR big leafy salads, chopped salads, to add flavour to beans and lentils, and infuse boiled, steamed and roasted vegetables with flavour – they suck up the dressing when hot!

Salad Dressing

This is my recipe for a basic salad dressing that I use virtually everyday – either as it is, or as a base to add other flavourings as listed in the recipe.

1 tablespoon vinegar + 3 tablespoons extra virgin olive oil + 1/2 tsp Dijon Mustard + 1/2 each salt and pepper

This will dress any salad for 4 people.

  • Vinegar – my favourite is apple cider vinegar (also labelled just cider vinegar) and lemon juice. They are both less sharp than plain white vinegar, but more tangy than white wine vinegar – perfect balance. BUT you can make this with any vinegar at all.
  • Extra virgin olive oil – the better the oil, the better the flavour of the dressing. If you make this with a flavourless oil (like peanut, vegetable, canola) then just add one of the Flavourings listed – garlic is my go to!
  • Dijon Mustard – this is optional but I pretty much always add a touch because it thickens the dressing a bit more which makes it coat the lettuce better.


Use the recipe below as your master, then just tweak as follows to your taste – remember, different vinegars have different levels of sharpness:

  • too tangy – add more oil or a touch of sugar or honey;
  • not tangy enough – add more vinegar

SALAD DRESSING is for more than just leafy salads!

Use this dressing for any salad – leafy greens, garden salads, chopped salads. It makes enough to serve 4.

It’s also terrific used to make otherwise bland steamed or boiled vegetables tastier. Toss while hot and they will suck up the flavour! Same goes for roasted vegetables.

Enjoy! – Nagi x

Salad Dressing

This is my everyday salad dressing “formula”. This recipe makes just over 1/4 cup of dressing as is enough to dress a large leafy salad for 4 people – you just want the lettuce to be lightly coated, not drowning. The trick is to make this in a jar so you can shake it really well, which will make the oil and vinegar emulsify, meaning they mix together and thicken so they will coat your salad nicely.

  • 1 tbsp any vinegar or lemon juice ((my favourite is cider vinegar) (Note 1))
  • 3 tbsp extra virgin olive oil (or other neutral oil)
  • 1/2 tsp Dijon Mustard ((or other non spicy smooth mustard))
  • 1/2 tsp EACH salt and pepper

Optional Flavourings – choose:

  • 1/2 – 1 small garlic clove* (, pressed through crusher or smashed (Note 2))
  • 1 tsp lemon zest*
  • 1/4 tsp sugar ((Note 3))
  • 1 tsp honey ((Note 3))
  • Finely chopped fresh herbs
  • 1/2 tsp dried herbs*
  • Pinch of red pepper flakes
  1. Place Dressing ingredients and Optional Flavourings in a jar and shake well until mustard dissolves.
  2. Makes enough for a big leafy salad for 4 people (4 big handfuls of lettuce), or garden salad.

  3. Storage: Excluding garlic and fresh herbs, Dressing will keep for weeks in the fridge – just give it a good shake before using. Big batch – click servings and slide.

  4. Use to dress any fresh salad (make sure leaves are dry otherwise it won’t stick) or steamed, boiled or roasted vegetables (douse while hot so it absorbs!). Drizzle and toss well just before serving.

* These are my favourite flavourings that I use most frequently. Though when I use good extra virgin olive oils, I tend to leave the dressing plain to let the flavour of the oil shine through.

1. Vinegars – the ratio of vinegar to oil used in this dressing is standard so you can really use any vinegar at all, including but not limited to:

  • Apple cider vinegar (my most used)
  • White wine vinegar (2nd most used, use a touch more as it’s milder)
  • Balsamic
  • Red wine vinegar, sherry vinegar, champagne vinegar
  • Plain white vinegar (most sharp, so you may need touch more oil)
  • Rice wine vinegar

2. Garlic – Either press 1/2 a clove through a crusher and add into jar. OR burst it open by smashing with side of knife or similar, then leave in dressing for 20 min or so for a lovely garlic “perfume” (restaurants do this because they prefer not to have garlic “bits” in the dressing).

3. Sugar and honey can take the sharp edge off dressings without using more oil. Don’t use BOTH, use one!

4. Fresh herbs – amount required depends on what you use. Use more of subtle herbs (parsley, dill, chives) and less of stronger tasting ones (sage, thyme, rosemary).

5. Dried herbs – I like using oregano (very Greek!) or thyme, or combo of both. Or mixed dried herbs.

6. BIG batch – scale it up and keep it for weeks in the fridge, just give it a good shake before using. BUT just be mindful of shelf life if you add fresh garlic (3 days) or herbs (will go brown in a few days).

Life of Dozer

He eyes off the salad like it’s a big juicy steak, then REJECTS it!! 🙄

Dozer rejecting salad

The post Salad Dressing appeared first on RecipeTin Eats.

Monggo Guisado with Pork

#PHLockdown Day 18

Happy Friday mga inay! I’m sure marami ang magluluto ng munggo ngayon because it’s has become quite a tradition. But because we only have limited time to go the market (kagaya kami, once a week), if you weren’t able to stock up on the ingredients, you probably have a different ulam for today.

I rarely cook Monggo Guisado with Pork because I prefer to just pair this with another ulam, like fried fish or fried pork. I always cook it plain with just tinapa flakes to make it flavorful. This time with a little bit of pork so we can make do with just one viand. Syempre, konting tipid-tipid.

Hay, nauubusan na ako ng idea for tipid ulams. Any suggestions?



  • 2 cups green mung beans (monggo);
  • boiled in 6 cups water
  • 1 cup flaked smoked fish (tinapa)
  • 100g pork liempo, cut into pieces
  • 1 pork cube ( I used Knorr pork cube)
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 1 tomato, chopped
  • 2 tbsp canola oil
  • 2 cups bitter melon leaves (or more, if you’re like me)
  • 1 tbsp fish sauce or
  • Salt to taste

  1. In a pot, sauté garlic, onion and tomato in oil until onion becomes translucent.
  2. Add pork and sauté until brown.
  3. Add the tinapa flakes and cook for a minute.
  4. Pour in boiled monggo beans including soup. Add in pork cube.
  5. Stir and bring to a boil. Reduce heat to low and simmer for 10 minutes.
  6. Add more water if it becomes too thick.
  7. Season with fish sauce or salt.
  8. Add bitter melon leaves and simmer for another 10 seconds more minutes.
  9. Serve hot and enjoy as is or with steamed rice and fried fish.

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post Monggo Guisado with Pork appeared first on The Peach Kitchen.


#PHLockdown Day 17

After the delicious food from Deli In The City and finally having a cooking day off, I am finally back in the kitchen. Cooking really relieves stress for me and if only I can stay in the kitchen and cook forever, that’s what I’m gonna do. The past couple of weeks has become very stressful — listening to news and reading social media updates about Covid 19 and the government. I think I’m gonna lay off it for a while and let my mind breathe a little.

Since having an ECQ (Enhanced Community Quarantine), I’ve come to rely on the food we have stocked at home. And as much as possible, we try to ration and use every little thing wisely. I came upon a “Tipid Tip” last week, Ang sabi “Tanghali na raw gumising para isang kanina na lang” (Wake up late so you’ll end up eating just one meal) LOL!

And that’s what we did, we woke up late and had LONGSILOG for brunch.

To my non-Filipino friends, SILOG is a term that has been coined from the Filipino breakfast staple SInangag (garlic fried rice) and itLOG (egg). Another syllable is prefixed in it, usually the first syllable of another viand/dish that comes with the garlic fried rice and egg. In this case, it’s LONG from LONGganisa, our local version of sausage. Hence, LongSiLog.

This is Chicken Longganisa and I didn’t make it from scratch. I just bought it from our suki in Hulo Market. I love it because even if it’s made of chicken, it’s fatty — which make sit very tasty–, garlicky, and a bit sweet. Just how I love longganisa.

And of course, it is paired with Sinangag or Garlic Rice. Below is the recipe for my favorite garlic rice. I like it with lots of garlic (at pag sinangag ang usapan, parang gusto ko kumain ng isang bandehado.)

How are you holding up, mga inay?



  • 5 cups of cooked rice
  • 8 cloves garlic, minced
  • 2 tbsp oil
  • 2 tbsp fish sauce

  1. Heat oil in a pan.
  2. Sauté garlic for 30 seconds or until oil is infused with the flavor of garlic.
  3. Add Rice.
  4. Toss frequently for 2-4 minutes to prevent it from sticking to the pan.
  5. Add fish sauce and mix well.
  6. Enjoy with Tocino, longanisa, or beef tapa and fried egg

 If you make this recipe, be sure to snap a photo and tag @thepeachkitchen on Instagram (OR hashtag it #thepeachkitchen). I’d love to see what you cook!

The post LongSiLog appeared first on The Peach Kitchen.

Buttery Beer Bread

No yeast, No problem! This recipe is a light and fluffy buttery bread that is filled with a special ingredient that substitutes for yeast. You guessed it, beer! With this six ingredient recipe you will be sure to please your family with this homemade buttery beer bread recipe!

Forget about yeast for this recipe. But if you are one of the lucky ones that has found yeast here are a few of my favorite recipe like grandma’s perfect homemade bread recipe, focaccia bread recipe or this miracle no knead bread.

Buttery Beer Bread

I am so excited to share this irresistible buttery beer bread with you! It is so easy to make and no need to have yeast. Yep! That’s the best part! Yeast is a hot item right now and I knew that we all needed some carbs at this point. Buttery beer bread is delicious and flavorful. Once you make your first loaf you will wonder why you haven’t made this yet. It is one of the best homemade bread ever!

Let me tell you, it is all pantry staple ingredients that is simple to mix together and bake all in one day. It is that fun and easy! Homemade bread is one of my very favorite things to eat. Pair it with your favorite soup, slow cooker meal or just enjoy it warm and fresh out of the oven. Enjoy it anyway you want it!

Beer can be a scary word for some people. I know we don’t drink it or promote it but with this combination it creates a homemade bread skipping the yeast. If you are not a beer fan in general you don’t have to worry about the taste either. There is no beer taste, no alcohol in the bread and no way to get a little tipsy with this bread recipe. It is family friendly, kid friendly and full of flavor without the beer taste. Give it a try and see how amazed you will be!

What is Beer Bread?

Beer bread is a quick and simple bread recipe that has a special flavoring added to it. Can you guess? It is a bottle of beer. I know I don’t encourage alcohol and don’t drink it myself but this bread recipe is all about it. The crazy part is, the beer actually bakes right out of the bread as it is baking at a high temperature.

Since there is a limit on yeast, this beer bread sounded perfect to me since there is no yeast in this bread. The beer is acting in place of the yeast for this bread recipe. With the help of baking powder this combination creates one amazingly delicious bread that is over the top delicious. Don’t let the beer scare you away. It is even safe for kids of all ages. As the beer bread is baking the beer in the ingredients does and will bake out of the bread living it totally kid and adult alcohol free.

Recipe Ingredients:

You would say this recipe is pretty easy! All the ingredients are staple pantry items plus only 6 ingredients. It is crazy to think that these ingredients are going to make such a soft and moist bread recipe. Within a few minutes this homemade bread recipe will be ready to bake and smell all throughout your home. Enjoy a warm slice of bread soon enough!

  • Flour: This helps thicken and stick all the ingredients together.
  • Baking Powder: Has a special power by creating a yeast with the beer can.
  • Salt: Fine sea salt works really well.
  • Brown Sugar: Sweeten the bread a bit with some brown sugar.
  • White Sugar: Adds that sweet and sugary taste to the beer bread.
  • Beer Can: Go with your favorite or try something new. The main reason for the beer is not for flavoring but for creating a years with the baking powder.
  • Butter: The butter helps give it that soft butter taste and look on the inside as well as a thick and crispy crust on the outside.

How to Make Beer Bread:

No need to worry about the beer. The alcohol will bake right out of the bread. Its purpose is focused on creating a simple combination of yeast to help make this homemade bread. The new way of making bread at home!

  1. Mix ingredients together: Preheat oven to 375 degrees.  In a large bowl sift together the flour, baking powder, and salt.  Add the brown sugar and white sugar.  Add the beer and mix together until it forms a dough.
  2. Spread the dough in a pan: In a 9×5 inch greased loaf pan spread the dough evenly.  Pour melted butter on top.  Bake for 50-55 minutes or until golden brown and toothpick inserted in center comes clean.

The Recipe Critic Pro Tip:

It is best to use a darker beer for the flavoring but a lighter beer will also work. 

The process of making butter beer bread by combining all ingredients together then letting it sit then adding it to a loaf pan with parchment paper underneath.

Beer Bread Variations:

Let’s customize your bread! These variations are always fun suggestions on how to create more than just one recipe.

  • Honey: A touch of honey creates a sweeter bread that is comforting and will melt in your mouth, it is that good!
  • Herbs and seasonings: Mix in your favorite fresh or dried herbs to have more flavors. Rosemary or thyme are some of my favorites!
  • Garlic: Garlic seems to be in everything and loved by most. Add in a clove or two to the batter and smell it while it is baking!
  • Cheese: Sprinkle shredded cheese in the batter or over top and make a cheesy beer bread.
  • Spicy: I do love a little heat. Add in jalapeños or green chilies for some spicy bread variations.

Tips For the Best Beer Bread:

These tips are helpful and can make this beer bread even better!

  • Beer: I do not drink beer so I am not an expert but I have found as I am cooking and baking that a darker beer is best. It adds more flavor. I have tried a few different beers in my bread recipe and so far the darker seems to have the most flavor. Not to worry though, it is a buttery, moist and delicious flavor that doesn’t taste like beer at all.
  • Substitute: If you are worried about too much sugar, substitute the sugar with the same amount of honey.
  • Slicing the bread: It is best to use a serrated sharp knife when slicing the bread. This will give it a clean and crisp cut every time.

Serving Ideas:

Serve this buttery beer bread with your favorite topping or as a side dish! Just beware, this bread is the best and won’t last long!

  • Spread honey and butter over top
  • Butter and jam is always a classic
  • Add it as a side dish to soup like chili, vegetable or a thick bean soup.
  • Have a side dish to your favorite stew or slow cooker meal.

Beer bread sliced a piece off to see the thick and soft inside of the bread.

Best Way to Store:

It is best to store this bread at room temperature in a sealed bag. It will stay fresh for about 3 to 5 days long. This beer bread recipe does not need to be stored in the refrigerator. It will actually dry out the bread as well as go stale more quickly.

More Delicious Bread Recipes:

  • Perfect Naan Bread with Garlic Butter
  • Homemade Cornbread
  • Easy Cheesy Garlic Bread
  • The Best Irish Soda Bread
  • Three Cheese Garlic Pull Apart Bread

Buttery beer bread sliced up on a cutting board.


Buttery Beer Bread

No yeast, No problem!  This recipe is a light and fluffy buttery bread that is filled with a special ingredient that substitutes for yeast. You guessed it, beer! With this six ingredient recipe you will be sure to please your family with this homemade bread recipe! 
Course Bread
Cuisine American
Keyword beer bread, beer bread recipe, butter bread, buttery beer bread, buttery beer bread reipe
Prep Time 15 minutes
Cook Time 1 hour
Total Time 1 hour 15 minutes
Servings 12 slices
Calories 229kcal
Author Alyssa Rivers


  • 3 cups flour
  • 3 teaspoons baking powder
  • 1 teaspoon salt
  • 1/4 cup brown sugar
  • 1/4 cup white sugar
  • 1 12 ounce can beer
  • 1/2 cup butter melted


  • Preheat oven to 375 degrees. In a large bowl sift together the flour, baking powder, and salt. Add the brown sugar and white sugar. Add the beer and mix together until it forms a dough.
  • In a 9×5 inch greased loaf pan spread the dough evenly. Pour melted butter on top. Bake for 50-55 minutes or until golden brown and toothpick inserted in center comes clean.


The alcohol in beer bread evaporated as it bakes. 


Serving: 1slice | Calories: 229kcal | Carbohydrates: 34g | Protein: 3g | Fat: 8g | Saturated Fat: 5g | Cholesterol: 20mg | Sodium: 265mg | Potassium: 149mg | Fiber: 1g | Sugar: 9g | Vitamin A: 236IU | Calcium: 55mg | Iron: 2mg

Warm buttery bread sliced up with a slice of butter on top that is slowly melting. .