Coop Eats First

Note: Click on the name and it will bring you to the recipe!

1.Easy Unstuffed Pepper Skillet

I love a saucy, savory stuffed pepper as much as the next person, but what I don’t always love is the time and effort that goes into making them. That’s where this Easy Unstuffed Pepper Skillet comes in! Made with lean ground turkey, tender bell peppers, rice, and a rich tomato sauce, this one-pan meal is hearty, comforting, and packed with protein. With approximately 37g of protein per serving, it’s perfect for a quick weeknight dinner or a satisfying meal prep you can look forward to all week.

2. Easy & Cheesy Pepperoni Pizza Bread

I can’t tell you how many times I’ve brought this Easy & Cheesy Pepperoni Pizza Bread to a party and left with an empty plate. It’s one of the easiest appetizers to throw together, and let’s be honest, one of the first ones to disappear, too! Think all your favorite pizza flavors rolled up in soft, golden-brown dough, stuffed with melty cheese and pepperoni, and sliced into perfectly snackable pieces.

3. Hot Honey Baked Chicken Tenders

Eating healthy doesn’t mean giving up the foods you love, and these Hot Honey Chicken Tenders with Greek Yogurt Ranch are the perfect example. They’re juicy on the inside, crispy on the outside, and coated in a sticky, sweet-and-spicy hot honey sauce. And because every good chicken tender needs a dipping sauce, we’re pairing them with a lightened-up Greek yogurt ranch that’s cool, creamy, and perfect for balancing out the heat.

5. Easy One-Pan Chicken Pot Pie

This Easy One-Pan Chicken Pot Pie has everything you love about a classic chicken pot pie: tender shredded chicken, hearty vegetables, and a rich, creamy filling, all topped with a buttery, golden, flaky puff pastry crust. It’s the ultimate comfort food, made a whole lot easier!

6. Carmelized Onion and Spiced Apple & Squash Bruschetta

This Caramelized Onion, Spiced Apple & Butternut Squash Bruschetta is my fall-inspired twist on a classic appetizer. It’s the perfect combination of sweet and savory, and one of those dishes that looks impressive without requiring a ton of effort. Bring this to your next gathering, and I can almost guarantee you’ll have everyone asking for the recipe!

But don’t limit this one to appetizers! The topping is just as delicious served over grilled chicken for a cozy fall dinner. I paired mine with my Balsamic Grilled Chicken, and the flavors complemented each other perfectly.

7. Caramel Apple Cider Sangria

You don’t need another cocktail recipe this fall because this Caramel Apple Cider Sangria is everything you could want in a festive fall drink! It has flavors of crisp apples, warm cinnamon, and rich caramel, with a refreshing dry white wine base that balances the sweetness of the cider.

8. Lightened-Up Buffalo Chicken Wing Dip

This Lightened-Up Buffalo Chicken Wing Dip is every bit as creamy, spicy, and satisfying as the classic, while packing in plenty of protein and even a secret serving of veggies. And don’t worry, you’d never know they’re in there! You can throw the whole thing together in about 10 minutes. Bake it right away, or cover it and store it in the fridge until it’s almost game time. Then just pop it in the oven and serve it hot and bubbly.

9. Spiced Butternut Squash & Turkey Enchilada Skillet

I love all the cheesy, saucy, spiced goodness of classic enchiladas, but sometimes I don’t love all the work it takes to get there. So I turned those same cozy flavors into this easy Spiced Butternut Squash & Turkey Enchilada Skillet that comes together in one pan with a whole lot less effort.

10. Cherry Mocha Chia Seed Pudding

This Cherry Mocha Chia Seed Pudding is creamy, high-protein treat that doubles as the perfect grab-and-go breakfast or energizing afternoon snack. It’s chocolately and sweet, and you’ll quickly find yourself looking for any excuse to make it.

11. Maple Roasted Squash, Brussels Sprouts & Sausage

A simple sheet pan dinner packed with all my favorite flavors of fall? It’s a chilly weather dream. This Maple Roasted Squash, Brussels Sprouts & Sausage sheet pan is the perfect busy-weeknight dinner when you want something easy without sacrificing nutrition or flavor. Hearty acorn squash, crisp Brussels sprouts, sweet Honeycrisp apple, creamy garbanzo beans, shallots, and slices of chicken sausage are all tossed in a cinnamon-maple glaze that gives everything the most delicious caramelized finish.

12. Pumpkin Pie Hummus

If you find yourself with an open, half-used can of pumpkin and aren’t sure what to do with it, I highly recommend making this Pumpkin Pie Hummus. It has all those familiar, cozy pumpkin spice flavors, but with a creamy texture and a boost of fiber and plant-based protein from garbanzo beans and almond butter.

13. Cinnamon Apple Coleslaw

Every fall, we make a trip to a local apple orchard, and one thing I always look forward to is enjoying a side of their homemade coleslaw. This Cinnamon Apple Coleslaw is my recreation of that creamy, crunchy fall favorite, with crisp apples, warm cinnamon, and just the right amount of sweetness in every bite.

14. Healthy One-Pot Goulash

This hearty and healthy One-Pot Goulash checks all the cozy fall boxes. It’s packed with savory sausage, tender noodles, hidden veggies, and a rich, creamy tomato base that makes every bite incredibly comforting. And the best part? You (and your kids!) won’t even realize you’re sneaking in a serving of vegetables.

15. Chopped Greek Dip

When I’m craving something lighter that still feels indulgent, I love making this Chopped Greel Dip. It has all your Greek favorites — fresh cucumber, tomatoes, and red onion — along with flavor-enhancing ingredients like kalamata olives, roasted red peppers, fresh parsley, and crumbled feta. The red wine vinaigrette ties it all together and adds a nice tang to the dip.

16. Southwest Turkey Burger Bowls

These Southwest Turkey Burger Bowls check every box: high-protein, flavor-packed, and satisfying enough to keep you full all afternoon. It’s the kind of meal prep you’ll genuinely look forward to eating all week long!

17. Slow Cooker White Bean Chicken Chili

A slow cooker soup is a staple in my household — it’s easy, foolproof, and a total timesaver on busy nights. As the weather cools down, I love cozying up with a big bowl of this White Bean Chicken Chili to warm up.

18. Halloween Monster Brookies

These Halloween Monster Brookies are scary good! With ooey-gooey layers of fudgy brownies, soft chocolate chip cookie dough, crunchy Oreos, Halloween M&Ms, and spooky sprinkles, they’re the ultimate sweet treat for all your Halloween festivities. You can also switch up the M&Ms and sprinkles to make these for any holiday throughout the year!

Butternut Squash Appreciation Post

Coop's Kitchen — Fri, 30 Oct 2026 12:02:23 GMT

One of my greatest regrets in life is going over 25 years without trying butternut squash. And ever since discovering it, I’ve spent every fall and winter making up for lost time by finding new and flavorful ways to enjoy it.

If you haven’t tried it, butternut squash has a naturally sweet, slightly nutty flavor that becomes rich and tender when cooked. It’s incredibly versatile, adding the perfect touch of sweetness to savory dishes while also packing in some nutritional benefits. It’s a great source of fiber and provides nutrients like vitamin C, potassium, and magnesium.

Over the years, I’ve found so many creative ways to incorporate butternut squash into some of my favorite recipes. From cozy soups and cheesy lasagna to enchiladas and even bruschetta, there’s really no shortage of ways to enjoy it.

Whether you’re trying butternut squash for the very first time or you’re already a dedicated squash stan like myself, I’ve rounded up some of my favorite recipes to inspire you to make the most of squash season!

Want to see how I make these? Cook with me:

1. Butternut Squash Lasagna Skillet

Who doesn’t love a one-pan dinner, especially one that takes a classic comfort food and simplifies it? This Turkey Sausage & Butternut Squash Skillet is about to earn a permanent spot in your weeknight dinner rotation.

Made with lean turkey sausage and tender butternut squash, this dish hits that perfect sweet-and-savory balance and delivers big flavor with minimal effort. It’s packed with nutrient-rich spinach and finished with a high-protein whipped cottage cheese that gives you all the creamy goodness of ricotta, without the heaviness.

2. Butternut Squash & Black Bean Enchiladas

These Butternut Squash & Black Bean Enchiladas are a fresh, flavorful twist on a classic. The filling is made with tender roasted squash, creamy black beans, and sautéed vegetables, all brought together with a warm, cozy blend of spices. It’s so satisfying, you truly won’t miss the meat.

3. Carmelized Onion and Spiced Apple & Squash Bruschetta

4. Roasted Butternut Squash Bisque

When the temperatures start dropping, I am so glad to have this Roasted Butternut Squash Bisque to put on the menu! There’s nothing like a big bowl of soup to warm you up during these cold-weather months. This one just happens to be dairy-free and packed with a few hidden veggies for an extra nutrient boost.

5. Spiced Maple Butternut Squash Couscous

Thanksgiving was actually the first time I ever met my in-laws, and I knew I couldn’t show up empty-handed. I needed a dish that felt comforting, seasonal. (and if we are being honest) impressive enough to earn me a permanent seat at the holiday table.

Enter: this Spiced Maple Butternut Squash Couscous.

It struck the perfect balance of cozy fall flavors and effortless prep, and if you’re wondering how it went… well, this will be my eighth year in a row bringing it back. At this point, it might as well have its own place setting!

6. Easy Sheet Pan Dinner

If we’re being honest, some nights you just don’t have the time or energy for an elaborate dinner. When I was first learning to cook, I leaned heavily on Easy Sheet Pan Dinners because of their versatility and simplicity. As I became more confident in the kitchen, it was comforting to know I always had at least one foolproof meal I could rely on during a busy week.

One of my favorite things about sheet pan dinners is the endless mix-and-match potential. You can easily swap in different vegetables or starches and still end up with a delicious, satisfying meal.

7. Spiced Butternut Squash & Turkey Enchilada Skillet

I love all the cheesy, saucy, spiced goodness of my Butternut Squash & Black Bean Enchiladas, but sometimes I don’t love all the work it takes to get there. So I turned those same cozy flavors into this easy Spiced Butternut Squash & Turkey Enchilada Skillet that comes together in one pan with a whole lot less effort.

This skillet has the perfect balance of savory, smoky, and slightly sweet flavors, with tender butternut squash, seasoned ground turkey, creamy black beans, strips of corn tortillas, and plenty of enchilada sauce. And, of course, everything gets finished with a layer of melty cheddar cheese on top.

With love in our hearts and stomachs,

Morgan & Coop

Halloween Monster Brookies

Coop's Kitchen — Thu, 29 Oct 2026 19:54:39 GMT

Whether you’re hosting a Halloween party, bringing a treat to share, or just looking for something fun to bake this spooky season, these brookies are guaranteed to be a crowd-pleaser. They’re rich, chocolatey, loaded with all your favorite sweet treats, and surprisingly easy to make. Just layer everything together, pop them in the oven, and watch the magic happen!

Want to make this recipe even easier? Skip the homemade cookie dough and grab a package of store-bought dough to save yourself some prep time. You can also switch up the M&Ms and sprinkles to make these for any holiday throughout the year!

Just be warned: these monster brookies have a spooky way of disappearing before you know it!

Want to see how it’s made? Cook with me:

Prep Time: 15 minutes

Cook Time: 40-55 minutes

Yields: 30 brownies

Nutrition per serving: 280 calories | 3g protein | 37g carbs | 1g fiber

Ingredients:

Cookie dough ingredients:

2¼ cups flour
1 tsp baking soda
1 tsp salt
1 cup butter, softened
¾ cup granulated sugar
¾ cup light brown sugar
2 tsp vanilla extract
2 eggs

Remaining brookie ingredients:

2 boxes brownie mix + ingredients listed on boxes
Prepared cookie dough
Crushed Oreos
M&Ms
Festive sprinkles

Steps:

Preheat oven to 325°F and grease or line an 11x15-inch baking pan.
Whisk together flour, baking soda, and salt. In a separate bowl, beat butter, sugars, and vanilla until creamy. Add eggs one at a time, then gradually mix in dry ingredients until combined.
Prepare brownie mixes according to package directions and spread batter evenly into the pan.
Drop spoonfuls of cookie dough over the brownie batter, gently spreading while leaving some brownie exposed.
Top with Oreos, M&Ms, and festive sprinkles.
Bake for 40–55 minutes, or until the center is set and a toothpick comes out with moist crumbs but no wet batter. Cover loosely with foil if browning too quickly.
Cool completely, slice, and enjoy!
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With love in our hearts and stomachs,

Morgan & Coop

Easy One-Pan Chicken Pot Pie

Coop's Kitchen — Tue, 27 Oct 2026 12:58:11 GMT

I used to be so intimidated by the thought of making chicken pot pie. Something about the word “pie” immediately makes me think of a complicated recipe that will have me spending hours in the kitchen. But once I discovered I could make this Easy One-Pan Chicken Pot Pie in under an hour, with minimal prep and even fewer dishes, I was sold!

This recipe has everything you love about a classic chicken pot pie: tender shredded chicken, hearty vegetables, and a rich, creamy filling, all topped with a buttery, golden, flaky puff pastry crust. It’s the ultimate comfort food, made a whole lot easier!

And the best part? You don’t need a long list of ingredients or any fancy cooking skills to bring this one together. The filling is made with simple staples like onions, peas, carrots, shredded chicken, broth, heavy cream, flour, and a handful of seasonings. Everything comes together in one skillet before being topped with squares of puff pastry and brushed with egg wash. Pop it in the oven, and in about 30 minutes, you’ll have a beautifully golden, flaky crust with a warm, savory, and creamy filling underneath.

This is one of those recipes that feels like you spent all afternoon in the kitchen, but is simple enough to throw together on a busy weeknight. It’s hearty, comforting, packed with protein, and makes great leftovers, too!

Whether you’re looking for an easy family dinner or something cozy to warm you up on a chilly fall or winter evening, this One-Pan Chicken Pot Pie is one you’ll want to make on repeat.

Want to see how it’s made? Cook with me:

Prep Time: 10 minutes

Cook Time: 45 minutes

Total Time: 55 minutes

Servings: 6

Nutrition per serving: 475 calories | 34g protein | 33g carbs | 3g fiber

Ingredients:

4 cups cooked, shredded chicken
2 cups frozen peas and carrots
1 white onion, diced
5 cloves garlic, minced
2 cups chicken broth
⅓ cup heavy cream
¼ cup all-purpose flour
1 sheet puff pastry, thawed
½ tsp dried rosemary
½ tsp dried thyme
½ tsp dried sage
½ tsp paprika
Salt and pepper, to taste
1 tbsp olive oil
1 egg, beaten (for egg wash)
Fresh parsley, for garnish
Flaky sea salt, for garnish

Steps:

1. Preheat the oven to 400°F.

2. Heat the olive oil in a large, oven-safe skillet over medium-low heat.

3. Add the diced onion and cook for 3–4 minutes, stirring occasionally, until it begins to soften and become translucent.

4. Stir in the minced garlic and cook for another 1–2 minutes, until fragrant.

5. Add the frozen peas and carrots and cook for approximately 5 minutes, stirring occasionally.

6. Season the vegetables with rosemary, thyme, sage, paprika, salt, and pepper. Sprinkle the flour over the vegetables and stir until everything is evenly coated. Cook for 1 minute to eliminate the raw flour taste.

7. Stir in the shredded chicken, then gradually pour in the chicken broth and heavy cream, stirring until well combined. Bring the mixture to a gentle boil, then reduce the heat and simmer for 3–5 minutes, or until the sauce has thickened.

8. While the filling simmers, use a pizza cutter or sharp knife to carefully cut the thawed puff pastry sheet into 1-inch squares.

9. Once the chicken and vegetable mixture has thickened, remove the skillet from the heat. Arrange the puff pastry squares in a single layer over the filling, leaving a little space between each piece to allow for expansion.

10. Lightly brush the puff pastry with the beaten egg. Transfer the skillet to the oven and bake for 25–30 minutes, or until the puff pastry is puffed, golden brown, and fully cooked.

11. Remove from the oven and allow to cool for 5 minutes. Garnish with fresh parsley and flaky sea salt before serving.

Recipes Notes:

Puff pastry: Make sure the pastry is thawed but still cold before cutting. This helps it puff up properly in the oven.
Skillet: Use an oven-safe skillet, ideally 10–12 inches wide. If your skillet isn’t oven-safe, transfer the filling to a baking dish before adding the pastry.
Consistency: The filling should be thick and creamy before adding the puff pastry. If it seems too thin, let it simmer for a few additional minutes.
Chicken: Rotisserie chicken works great for this recipe and makes preparation even easier! You can also boil chicken breasts for 20 minutes, or until the internal temperature reaches 165°F. Allow it to cool for a few minutes before shredding it.

With love in our hearts and stomachs,

Morgan & Coop

Carmelized Onion and Spiced Apple & Squash Bruschetta

Coop's Kitchen — Mon, 26 Oct 2026 12:01:43 GMT

The second fall rolls around, I suddenly find myself needing an endless supply of appetizer ideas. Between football Sundays, cozy girls’ nights, and holiday get-togethers, there’s always an excuse to whip up something delicious to share.

There’s certainly no shortage of fall flavors in this one. Every bite is loaded with a little bit of everything:

Caramelized onions – Slowly cooked until golden brown, soft, and jammy, bringing a rich, savory sweetness.
Maple-spiced apples and butternut squash – Roasted with maple syrup, cinnamon, and nutmeg for that perfect cozy fall flavor.
Crunchy pecans – Add a little texture and nutty flavor to balance out the softer ingredients.
Creamy goat cheese – A tangy, creamy addition that pairs perfectly with the sweetness of the apples and onions.
Balsamic glaze – A sweet and tangy finishing touch that ties all the flavors together.

One of my favorite things about this recipe is how versatile it is. Serve it over crackers or toasted crostini for an easy, bite-sized appetizer that’s perfect for entertaining. You can even prepare the toppings ahead of time to make assembling everything a breeze when guests arrive.

Finish everything off with a sprinkle of fresh parsley for a pop of color and freshness, and you’ve got a dish that’s just as pretty as it is delicious.

Whether you’re hosting a gathering, bringing a dish to share, or just looking for a new way to enjoy seasonal produce, this is one fall recipe you’ll want to make again and again!

Want to see how it’s made? Cook with me:

Prep time: 10 minutes

Cook time: 45 minutes

Servings: 24 crostinis or 6 chicken breasts

Ingredients:

2 cups butternut squash, diced
2 Honeycrisp apples, diced
2 white onions, thinly sliced
Goat cheese
Chopped pecans
Fresh parsley, chopped
Balsamic glaze
2 tbsp olive oil, divided
1 tbsp maple syrup
2 tbsp water
1/2 tsp cinnamon
1/4 tsp nutmeg
Salt, to taste

Serving Options:

Crackers or crostini
Grilled chicken (I used my Balsamic Grilled Chicken)

Steps:

1. Preheat the oven to 400°F and line a baking sheet with parchment paper. Heat 1 tablespoon of olive oil in a large skillet over medium-low heat.

2. Add the sliced onions to the skillet and cook for 10 minutes, stirring occasionally.

3. In a medium bowl, toss the butternut squash and apples with the remaining tablespoon of olive oil, maple syrup, cinnamon, nutmeg, and salt. Spread in a single layer on the prepared baking sheet and roast for 20–25 minutes, or until the squash is fork-tender, tossing halfway through.

4. Once the onions are softened and beginning to brown, add the water, scraping up any browned bits from the bottom of the skillet. Continue cooking for another 20 minutes, stirring occasionally. Season with salt and cook for an additional 10–15 minutes, or until the onions are deeply golden brown, soft, and jammy. Reduce the heat as needed to prevent burning.

5. If serving on crackers or crostini: Spread a thin layer of goat cheese onto each cracker or crostini. Top with the caramelized onions, followed by the roasted apples and butternut squash. Finish with chopped pecans, fresh parsley, and a drizzle of balsamic glaze.

6. If serving with grilled chicken: Spoon the caramelized onions over the chicken, followed by the roasted apples and butternut squash. Finish with chopped pecans, crumbled goat cheese, fresh parsley, and a drizzle of balsamic glaze.

With love in our hearts and stomachs,

Morgan & Coop

Easy & Cheesy Pepperoni Pizza Bread

Coop's Kitchen — Fri, 16 Oct 2026 15:49:26 GMT

I can’t tell you how many times I’ve brought this Easy & Cheesy Pepperoni Pizza Bread to a party and left with an empty plate. Just ask any of my friends and they will rave about it. It’s one of the easiest appetizers to throw together, and let’s be honest, one of the first ones to disappear, too! Think all your favorite pizza flavors rolled up in soft, golden-brown dough, stuffed with melty cheese and pepperoni, and sliced into perfectly snackable pieces. What’s not to love?

Growing up, my mom used to make this for us with just three ingredients: pizza dough, pepperoni, and a bag of shredded mozzarella cheese. It was cheesy, delicious, and always a hit. We certainly had no complaints!

Over the years, I’ve made a few small tweaks to take the flavor up a notch, without making the recipe any more complicated. I like to sprinkle the inside with Italian seasoning and a pinch of crushed red pepper flakes for a little extra flavor and heat. Then, during the last few minutes of baking, I brush the top with a mixture of melted butter, minced garlic, and Italian seasoning. Once it comes out of the oven, a generous sprinkle of freshly grated Parmesan cheese is the perfect finishing touch. The result is a buttery, garlicky, cheesy pizza bread that’s pretty much impossible to resist!

One of the best things about this recipe is how easy it is to make ahead. If you’re hosting or heading to a get-together, you can assemble the pizza bread in advance, place it on a prepared baking sheet, and cover it tightly with plastic wrap before refrigerating. When you’re ready to serve, simply remove the plastic wrap and bake until golden brown and cooked through, adding a few extra minutes if needed.

And if you’re bringing this to a party, here’s my favorite tip: allow the pizza bread to cool for about 15 minutes before wrapping it in aluminum foil to help keep it warm during transport. I also recommend waiting to slice it until you’re ready to serve so the inside stays warm and the cheese stays nice and melty.

You could serve it with a side of warm marinara sauce for dipping, and don’t be surprised when you’re asked to bring it to every gathering from here on out!

Want to see how it’s made? Cook with me:

Prep time: 10 minutes

Cook time: 30 minutes

16 slices | 290 calories | 15 g protein | 1 g fiber per serving

Ingredients:

For the Pizza Bread:

28 oz pizza dough
16 oz shredded mozzarella cheese
6 oz pepperoni
Italian seasoning, to taste
Red pepper flakes, to taste
Flour

For the Garlic Butter Topping:

3 tbsp butter, melted
1 clove garlic, minced
½ tsp Italian seasoning
Grated or shredded Parmesan cheese, to taste

Steps:

Preheat oven to 450°F. Line a large baking sheet with parchment paper or a silicone baking mat.
On a lightly floured surface, roll out the pizza dough into a thin, rounded rectangle.
Arrange the pepperoni in a single layer over the surface of the dough, leaving a small border around the edges.
Evenly distribute the shredded mozzarella cheese over the pepperoni. Sprinkle with Italian seasoning and red pepper flakes to taste.
Starting at one of the long edges, tightly roll the dough into a log, tucking in the sides as you roll to keep the filling contained. Pinch the seams and ends to seal.
Transfer the rolled dough to the prepared baking sheet, seam-side down. Cut four small slits across the top to allow steam to escape.
Bake for approximately 25 minutes, or until the crust begins to turn golden brown.
While the pizza bread bakes, combine the melted butter, minced garlic, and Italian seasoning in a small bowl.
After 25 minutes, remove the pizza bread from the oven and brush the garlic butter mixture evenly over the top.
Return to the oven and bake for an additional 3 minutes, or until the crust is golden brown and the dough is fully cooked reaching an internal temperature of 200°F.
Remove from the oven and immediately sprinkle with Parmesan cheese.
Allow to cool for 10–15 minutes before slicing and serving.
If transporting: Loosely wrap the pizza bread in foil once it has cooled slightly, and wait to slice until ready to serve.

With love in our hearts and stomachs,

Morgan & Coop

Caramel Apple Cider Sangria

Coop's Kitchen — Wed, 14 Oct 2026 17:12:52 GMT

The best part? It’s just as easy to make a single glass for a cozy night in as it is to whip up a big batch for your next fall get-together, football Sunday, or holiday gathering.

With just a handful of ingredients and a few minutes of prep, you have a cocktail that tastes like fall in a glass. And if you really want to take it up a notch, rim your glass with cinnamon sugar and add a garnish of fresh fruit, dried oranges, or a cinnamon stick for an extra sweet, festive touch!

Want to see how it’s made? Cook with me:

Ingredients:

For a Single Cocktail:

3 oz dry white wine
1½ oz apple cider
½ oz caramel vodka
¼ oz simple syrup
2–3 thin apple slices
1 orange slice
1 cinnamon stick

For Batch Cocktails:

Makes approximately 8 servings

1 (750 ml) bottle dry white wine
2 cups apple cider
⅔ cup caramel vodka
¼ cup simple syrup
3 cinnamon sticks
1 apple, thinly sliced
1 orange, thinly sliced

For Serving:

For an extra festive touch, coat the rim of each glass with a thin layer of apple butter, caramel sauce, or maple syrup, then dip it into cinnamon sugar. Garnish with dried orange slices, fresh apples and oranges, or a cinnamon stick.

With love in our hearts and stomachs,

Morgan & Coop

Easy Unstuffed Pepper Skillet

Coop's Kitchen — Fri, 09 Oct 2026 15:23:55 GMT

I love a saucy, savory stuffed pepper as much as the next person, but what I don’t always love is the time and effort that goes into making them. That’s where this Easy Unstuffed Pepper Skillet comes in! It has all the flavors you know and love from traditional stuffed peppers, just without the extra steps. I make this right in my 12” fry pan.

Made with lean ground turkey, tender bell peppers, rice, and a rich tomato sauce, this one-pan meal is hearty, comforting, and packed with protein. With approximately 37g of protein per serving, it’s perfect for a quick weeknight dinner or a satisfying meal prep you can look forward to all week.

One of my favorite things about this recipe is how simple the ingredients are. You probably have most of what you need already sitting in your pantry or fridge!

Lean ground turkey: A great source of protein that keeps this dish filling without feeling too heavy.
Bell peppers & onions: The classic stuffed pepper combination! They add flavor, texture, and a serving of veggies.
Diced tomatoes & tomato sauce: Create that rich, saucy tomato base that brings everything together.
Instant brown rice: One of my favorite shortcuts! It cooks right in the skillet, soaking up all those delicious flavors without needing a separate pot.
Broth & seasonings: Add depth and savory flavor to the dish. A splash of Worcestershire sauce is another great way to give it an extra boost!
Shredded cheddar cheese: Because everything is better with a layer of melty cheese on top!

And don’t be afraid to get creative with the veggies! I recently went to make this recipe and realized I only had one bell pepper, so I swapped the second for a zucchini. It turned out just as delicious! This is a great recipe for using up whatever vegetables you have hanging out in your fridge.

This is one of those meals that tastes just as good the next day, making it perfect for busy weeks when you don’t have time to cook every night. I like to divide the skillet into individual portions and store them in the fridge so lunch or dinner is ready to go.

When you’re ready to eat, simply reheat a portion in the microwave for 2–3 minutes, stirring at least once halfway through, until heated through. You can even add a splash of broth or water if you want to bring back some of that sauciness.

I love using these glass meal prep containers because they’re leakproof, stain-resistant, and dishwasher-safe, so they’re great for storing and reheating leftovers.

If you love stuffed peppers but could do without all the stuffing, baking, and extra cleanup, this skillet is about to become a new weeknight favorite!

Want to see how it’s made? Cook with me:

Prep time: 10 minutes

Cook time: 30 minutes

4 servings | 390 calories | 34g protein | 13g fiber per serving

Ingredients:

1 lb. ground turkey
2 bell peppers, diced
1 medium white onion, diced
1 (14.5 oz.) can diced tomatoes, undrained
4 cloves of garlic, minced
1 (15 oz.) can tomato sauce
1 cup instant brown rice, uncooked
1 cup chicken or vegetable broth
1 tbsp Worcestershire sauce
1 cup shredded cheddar cheese
1 tbsp olive oil
1 tsp Italian seasoning
1 tsp garlic powder
½ tsp paprika
Salt and pepper, to taste
Fresh parsley, chopped, for garnish

Steps:

Heat the olive oil in a large skillet over medium heat. Add the ground turkey and cook for 8–10 minutes, breaking it into crumbles as it browns.
Season the cooked turkey with Italian seasoning, garlic powder, paprika, salt, pepper, and the Worcestershire sauce. Add the diced bell peppers, onions, and garlic. Stir to combine and cook for 5 minutes, or until the onions begin to soften and become translucent and the turkey is fully cooked.
Stir in the diced tomatoes (including their juices), tomato sauce, broth, and uncooked instant brown rice. Bring the mixture to a gentle boil, then reduce the heat to low. Cover and simmer for 10–15 minutes, stirring occasionally, until the rice is tender and most of the liquid has been absorbed.
Sprinkle the shredded cheddar cheese evenly over the skillet. Cover and cook for an additional 2–3 minutes, or until the cheese is melted.
Garnish with freshly chopped parsley.

With love in our hearts & stomachs,

Morgan & Coop

Cherry Mocha Chia Seed Pudding

Coop's Kitchen — Wed, 07 Oct 2026 14:36:52 GMT

With just a handful of simple ingredients, this pudding transforms into a nutrient-dense meal that’s satisfying, filling, and truly gets better with every spoonful.

Chia seeds: These tiny seeds are packed with fiber and omega-3s, helping support digestion, stabilize blood sugar, and provide long-lasting energy. Once they soak, they create that thick, pudding-like texture we’re after.
Protein powder: Adding protein powder boosts satiety and helps you hit your daily protein goals. I use Orgain chocolate protein powder for its smooth texture and flavor. You can use code COOPSKITCHEN for 20% off your order.
Milk: Milk is essential for allowing the chia seeds to absorb and thicken properly, creating that ultra-creamy consistency. I love using a high-protein milk to elevate the macros even more.
Greek Yogurt: Mixing in a bit of Greek yogurt adds some extra proteina and kicks up the creaminess of the pudding.

What truly takes this pudding to the next level is the combination of espresso powder and sweet cherries. For even more flavor and texture, top with granola, nuts or fresh berries in the morning.

It’s simple, nourishing, and tastes far more indulgent than it actually is—which is exactly how breakfast (or snack time) should be.

Want to see how it’s made? Cook with me:

Prep time: 15 minutes

Cook time: 25 minutes

1 serving | 390 calories | 34g protein | 13g fiber per serving

Ingredients:

Chia Seed Pudding (per jar):

3 tablespoons chia seeds
2/3 cup milk
¼ cup Greek yogurt
1 scoop chocolate protein powder
1/2 tsp espresso powder
1/4 teaspoon vanilla
Pinch of sea salt
1/4 cup chopped fresh or fronze cherries

Optional Toppings:

Granola
Nuts
Berries

Steps:

Add the chia seeds, milk, protein powder, espresso powder, vanilla and sea salt to a jar. Stir until well combined.
Allow the chia seed to sit for 10 minutes to begin to thicken. After ten minutes, stir again breaking up any clumps of chia seeds.
Top with cherries, cover the chia pudding and refrigerate overnight.
In the morning, top the chia seed pudding with granola, nuts or berries is desired.

With love in our hearts & stomachs,

Morgan & Coop

Hot Honey Baked Chicken Tenders

Coop's Kitchen — Tue, 06 Oct 2026 19:54:02 GMT

Whether you’re trying to cook at home more often or just looking for a healthier spin on one of your favorite comfort foods, save this recipe and thank me later!

The Secret to Crispy Baked Chicken Tenders

Once you realize how easy it is to bread chicken at home, you’ll find yourself looking for excuses to add crispy chicken to your weekly menu. The process is simple, and you only need three bowls.

Step 1: Prepare your chicken.
I like to buy thin-sliced chicken breasts and cut them into strips to make my own chicken tenders. You can make things even easier by buying chicken tenderloins from the store. Regular chicken breasts work too—you’ll just need to slice them into thinner, evenly sized pieces so they cook at the same rate.

Step 2: Coat in flour.
Don’t skip this step! The flour creates a dry surface that helps the egg and breadcrumbs stick to the chicken. Without it, you may find that your crispy coating flakes off.

Step 3: Dip in egg.
Next comes a quick dip in beaten eggs, which acts as the glue between the flour and breadcrumbs.

Step 4: Coat in breadcrumbs.
I like to start with seasoned breadcrumbs and then add even more flavor with garlic powder, smoked paprika, chili powder, dried parsley, salt, and pepper. Make sure to press the breadcrumbs gently into the chicken so every piece gets a nice, even coating.

Once your chicken tenders are breaded, arrange them on a parchment-lined baking sheet with a little space between each one. Bake at 400°F for 20–25 minutes, flipping halfway through so both sides have a chance to crisp up. For an extra-crispy finish, lightly spray the breaded chicken with cooking spray or olive oil before baking.

Don’t Forget the Ranch

While the chicken is baking, you can whip up the easiest homemade ranch. Instead of a mayo- or sour cream-heavy base, this version uses plain Greek yogurt for a creamy dip with an extra boost of protein.

Just mix together Greek yogurt, ranch seasoning, fresh dill, lemon juice, and a splash of water to thin it to your preferred consistency. It’s tangy, herby, and exactly what you want alongside that sweet heat.

The Sweet & Spicy Finishing Touch

And finally, the star of the show: hot honey sauce.

All you need is honey, your favorite hot sauce, and a pinch of salt. Warm everything together on the stove for a few minutes until it’s smooth and pourable. You can easily adjust the heat here, too—use a little less hot sauce for a sweeter glaze or add more if you like things spicy.

Once the chicken tenders are golden and have reached an internal temperature of 165°F, coat them in that warm hot honey sauce. Finish with fresh parsley and pickle slices, grab your Greek yogurt ranch, and dig in.

Crispy, sticky, sweet, spicy, creamy—this one checks all the boxes.

Want to see how it’s made? Cook with me:

Prep time: 15 minutes

Cook time: 25 minutes

4 servings | 525 calories | 43g protein | 2g fiber per serving

Ingredients:

For the chicken tenders:

12 raw chicken tenders
Flour
Eggs, beaten
Breadcrumbs
Garlic powder
Smoked paprika
Chili powder
Dried parsley
Salt & pepper

For the hot honey sauce:

½ cup honey
½ cup hot sauce
Pinch of salt

For the Greek yogurt ranch:

1 cup plain Greek yogurt
2 tsp ranch seasoning
Juice of 1 lemon
3 tbsp fresh dill, finely chopped
Water, as needed

For garnish:

Fresh parsley
Sliced pickles

Steps:

Preheat oven to 400°F. Line a baking sheet with parchment paper.
Set up your coating station with three shallow bowls:
- Bowl 1: Flour
- Bowl 2: Beaten eggs
- Bowl 3: Breadcrumbs mixed with dried parsley, smoked paprika, chili powder, garlic powder, salt, and pepper. Use about ¼ teaspoon of each seasoning for every ½ cup of breadcrumbs.
Dredge each chicken tender in the flour, shaking off any excess. Dip into the beaten eggs, then coat evenly in the seasoned breadcrumb mixture.
Arrange the chicken tenders on the prepared baking sheet, leaving at least 1 inch of space between each piece. Bake for 20–25 minutes, flipping halfway through, or until golden and the internal temperature reaches 165°F.
While the chicken cooks, prepare the hot honey sauce. In a small saucepan over medium-low heat, combine the honey, hot sauce, and a pinch of salt. Whisk until smooth and heat for 3–4 minutes. The sauce will thin as it warms. Remove from the heat and allow it to cool slightly.
Once the chicken tenders are cooked, toss or brush each one with the hot honey sauce until evenly coated.
To make the Greek yogurt ranch, whisk together the Greek yogurt, ranch seasoning, dill, and lemon juice. Add water, 1 teaspoon at a time, until your desired consistency is reached.
Serve the hot honey chicken tenders topped with fresh parsley and sliced pickles, with the Greek yogurt ranch on the side for dipping.

With love in our hearts & stomachs,

Morgan & Coop

Spiced Butternut Squash & Turkey Enchilada Skillet

Coop's Kitchen — Mon, 05 Oct 2026 13:06:36 GMT

It’s hearty and comforting while still packing in plenty of protein and fiber. Each serving, topped with half an avocado, has approximately 29 grams of protein and 14 grams of fiber. It’s a great dinner to throw together after a long workday, but it also makes an easy meal prep that you’ll actually look forward to eating all week.

When I’m making a one-pan meal, I don’t want to overcomplicate things with a mile-long ingredient list or items that are difficult to find. This skillet uses mostly everyday ingredients, but there’s plenty of flavor packed into every bite.

Here’s what you’ll need:

Ground turkey: A lean source of protein that works perfectly with all those enchilada flavors. You could also substitute ground chicken or beef depending on your preference or what you have on hand.
Butternut squash: Adds a subtle sweetness that pairs so well with the smoky spices and enchilada sauce. Fresh or frozen will work!
Black beans: I use canned black beans to keep things easy. Just drain and rinse them before adding them to the skillet.
Diced tomatoes: An easy way to add even more flavor and texture to the skillet.
Green chiles: These add tons of flavor without making the dish overly spicy. You should be able to find canned green chiles in the Mexican or international aisle of most grocery stores.
Yellow onion: A simple ingredient that adds plenty of savory flavor as everything cooks together.
Enchilada sauce: Store-bought works perfectly, or you can make my homemade Easy Enchilada Sauce.
Fresh cilantro: I mix some right into the skillet and save a little extra for garnishing.
Corn tortillas: Instead of individually filling and rolling tortillas, they get cut into strips and mixed right into the skillet. I love saving my broken corn tortillas specifically for recipes like this!
Shredded cheddar cheese: Because an enchilada-inspired skillet needs a layer of melty cheese on top.
Spices: Cumin, cinnamon, smoked paprika, and chili powder create a warm, smoky flavor with just a touch of sweetness.
Avocado: Technically optional, but highly recommended! I love adding half a sliced avocado to each serving for some extra creaminess and fiber.

This is one of those meals that tastes just as good reheated the next day, making it a great option for meal prep. Store leftovers in an airtight container in the refrigerator for up to 5 days.

You can also freeze the skillet for up to 3 months. If you’re planning to freeze it, I recommend leaving off the avocado and other fresh garnishes and adding those after reheating.

It’s everything I love about enchiladas - saucy, cheesy, hearty, and full of flavor - just made a whole lot easier in one pan.

Want to see how it’s made? Cook with me:

Prep time: 15 minutes

Cook time: 30 minutes

6 servings | 400 calories | 27g protein | 9g fiber per serving.

Ingredients:

16 oz ground turkey
3 cups cubed butternut squash
1 yellow onion, diced
1 (16 oz) can black beans, drained and rinsed
1 (16 oz) can diced tomatoes
1 (7 oz) can green chiles
¼ cup fresh cilantro, finely chopped
1 teaspoon cumin
½ teaspoon cinnamon
½ teaspoon smoked paprika
¼ teaspoon chili powder
Salt and pepper, to taste
1 cup enchilada sauce
4 corn tortillas, cut into 1-inch strips
1 cup shredded cheddar cheese
2 tablespoons olive oil

For Garnish:

Sliced avocado
Fresh cilantro

Steps:

Heat olive oil in a large skillet over medium-low heat. Add the ground turkey and cook for 8–10 minutes, breaking it into crumbles as it cooks.
Once the turkey is mostly cooked through, add the onion, butternut squash, cumin, cinnamon, smoked paprika, chili powder, salt, and pepper. Stir to combine, then cover and cook for 10 minutes, stirring occasionally.
Stir in the black beans, diced tomatoes, green chiles, and chopped cilantro. Cook for 3 minutes, then stir in the enchilada sauce and tortilla strips. Cook for another 5 minutes, or until the squash is fork-tender and the tortilla strips have softened.
Top with shredded cheddar cheese. Cover and cook for 2–3 minutes, or until the cheese is melted.
Serve warm, topped with sliced avocado and fresh cilantro.

With love in our hearts & stomachs,

Morgan & Coop

Cinnamon Apple Coleslaw

Coop's Kitchen — Mon, 28 Sep 2026 23:50:53 GMT

It’s incredibly simple to throw together and such a fun seasonal twist on traditional coleslaw. Serve it alongside an easy weeknight dinner, bring it to a fall get-together, or add it to your game day spread!

Like the base of any good coleslaw, you’ll need shredded cabbage and carrots. You can absolutely shred them yourself, but I usually save some time and grab a bag of coleslaw mix from the grocery store.

Instead of shredding the apples, I like to cut them into small matchsticks so they hold onto that fresh, crisp crunch. I use Honeycrisp apples because they’re the perfect combination of sweet and tart, but any crisp apple you love will work. Chopped Medjool dates add little bites of chewy sweetness and a rich, almost caramel-like flavor that pairs so well with the apples and cinnamon. A handful of chopped walnuts adds one more layer of texture and a slightly nutty flavor.

And then there’s the dressing! It’s incredibly easy to make, and you probably already have most of what you need. Plain Greek yogurt, maple syrup, apple cider vinegar, Dijon mustard, cinnamon, salt, and pepper get whisked together into a creamy, tangy, slightly sweet dressing that coats every bite. If you prefer a thinner dressing, simply whisk in a splash of water until it reaches your desired consistency.

You can enjoy this coleslaw right away, but it’s also delicious after spending some time in the fridge. As it sits, all those sweet, tangy, and spiced flavors have a chance to come together, making it a great side dish to prep ahead of time.

Need something to serve with it? Pair it with BBQ grilled chicken and baked sweet potato fries for an easy, balanced, and delicious fall meal!

Want to see how it’s made? Cook with me:

Prep time: 10 minutes

Servings: 8 | 170 calories | 5g protein | 4g fiber per serving

Ingredients:

16 oz coleslaw mix (or shredded green cabbage and carrots)
2 Honeycrisp apples, cut into matchsticks
2 green onions, thinly sliced
4 pitted Medjool dates, diced
1/2 cup walnuts, chopped

For the Dressing:

1 cup plain Greek yogurt
2 tbsp apple cider vinegar
2 tsp Dijon mustard
1/4 cup maple syrup
1 tsp cinnamon
Salt and pepper, to taste

Steps:

In a large bowl, combine the coleslaw mix, apples, green onions, dates, and walnuts.
In a small bowl, whisk together the Greek yogurt, apple cider vinegar, Dijon mustard, maple syrup, cinnamon, salt, and pepper until smooth.
Pour the dressing over the coleslaw mixture and toss until everything is evenly coated.
Serve immediately, or cover and refrigerate until ready to serve.

With love in our hearts and stomachs,

Morgan & Coop

Lightened-Up Buffalo Chicken Wing Dip

Coop's Kitchen — Fri, 18 Sep 2026 15:09:52 GMT

Kicking off this season’s game day recipes with one everyone knows and love - just with a bit of a healthier twist. This Lightened-Up Buffalo Chicken Wing Dip is every bit as creamy, spicy, and satisfying as the classic, while packing in plenty of protein and even a secret serving of veggies. And don’t worry, you’d never know they’re in there!

The best part? You can throw the whole thing together in about 10 minutes. Bake it right away, or cover it and store it in the fridge until it’s almost game time. Then just pop it in the oven and serve it hot and bubbly.

So, what makes this dip so good?

Tons of shredded chicken: I hate digging into a chicken wing dip and questioning whether there’s even any chicken in it. That won’t be a problem here! This recipe uses a full four cups of shredded chicken, making it extra hearty and protein-packed.
Cauliflower: I know what you’re thinking—there’s no way my kids are touching this if there’s a vegetable hiding in it. But trust me, you can’t even taste it! The trick is chopping the cauliflower really finely so it softens as the dip bakes and blends right in with the other ingredients.
Cottage cheese: Instead of using cream cheese, I load mine up with cottage cheese. It adds creaminess and a savory flavor while sneaking even more protein into every serving.
Plain Greek yogurt: A lot of buffalo chicken dips call for sour cream, but I swap in plain Greek yogurt. You still get that creamy texture with some extra protein.
Chunky blue cheese dressing: This one is non-negotiable for me! I love the tangy blue cheese flavor paired with buffalo sauce, but if you’re team ranch, you can absolutely substitute your favorite ranch dressing. I like to grab a light blue cheese dressing when I can find one.
Buffalo sauce: This one probably doesn’t need much explanation. Use your favorite buffalo or hot sauce and adjust the amount depending on how much heat you can handle.
Green onions: They add just the right amount of fresh flavor. I mix the white parts into the dip and save the green tops for garnish.
Shredded cheddar cheese: I finish everything with a thin layer of cheddar before it goes into the oven. You still get that melty, cheesy top without burying all the good stuff underneath.

Serve it warm with tortilla chips, carrots, celery, and cucumbers for the perfect game day spread. Just be prepared - once you bring this one to a watch party, you may officially become the person responsible for bringing the buffalo chicken dip every time.

Want to see how it’s made? Cook with me:

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 8 (¾ cup each)

Calories: 320

Protein: 35g

Ingredients:

4 cups shredded cooked chicken
2 cups finely chopped cauliflower
2 green onions, thinly sliced, divided (reserve green parts for garnish)
1½ cups cottage cheese
1 cup plain Greek yogurt
1 cup chunky blue cheese dressing
½ cup buffalo sauce or hot sauce, plus more to taste
½ cup finely shredded cheddar cheese

For serving:

Tortilla chips
Carrots
Celery
Cucumbers

Steps:

Preheat the oven to 350°F. Lightly coat a 9 x 13-inch baking dish with nonstick cooking spray.
In a large bowl, combine the shredded chicken, cauliflower, green onions, cottage cheese, Greek yogurt, blue cheese dressing, and buffalo sauce. Mix until well combined.
Transfer the mixture to the prepared baking dish and spread into an even layer. Top evenly with the shredded cheddar cheese.
Cover with foil and bake for 30 minutes, or until the dip is hot and bubbling around the edges. For a more golden, melted cheese topping, remove the foil for the final 5–10 minutes.
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With love in our hearts and stomachs,

Morgan & Coop

Pumpkin Pie Hummus

Coop's Kitchen — Mon, 14 Sep 2026 12:25:20 GMT

It’s one of those recipes that feels festive enough to serve at a fall gathering but is simple enough to throw together when you just want an easy snack at home.

The ingredient list is short and sweet, and you may already have everything you need:

Canned pumpkin
Garbanzo beans
Almond butter
Pumpkin pie spice
Maple syrup
Vanilla extract
Sea salt

And when I say this recipe is foolproof, I mean it! Just add everything straight to a food processor and blend until smooth and creamy. That’s it.

If you need an affordable food processor, I love my KitchenAid Food Processor. It gets the job done without taking up too much space, which is especially important in my small kitchen!

For serving, I like to spoon the hummus into a bowl and finish it with pumpkin seeds and chopped pecans for a little extra crunch. Then comes the best part—the dippers. Sliced apples, carrots, graham crackers, and pretzels are my favorites because you get a mix of sweet and salty options.

It’s an easy appetizer for a fall gathering, game day, or Thanksgiving spread, but I’m equally happy keeping a container in the fridge for snacking throughout the week. And it finally gives that leftover canned pumpkin a purpose!

Want to see how it’s made? Cook with me:

Prep time: 10 minutes

Servings: 8

Calories: 145

Protein: 5g

Fiber: 4g

Ingredients:

1 (16 oz) can garbanzo beans, drained and rinsed
1 cup canned pumpkin
¼ cup almond butter (or nut butter of choice)
1 tbsp pumpkin pie spice
1 tbsp maple syrup
½ tsp vanilla extract
¼ tsp salt
1 tbsp pumpkin seeds
1 tbsp chopped pecans

For serving:

Sliced apples
Graham crackers
Carrot sticks
Pretzels

Steps:

Add the garbanzo beans, pumpkin, almond butter, pumpkin pie spice, maple syrup, vanilla, and salt to a food processor.
Blend until smooth and creamy, scraping down the sides as needed.
Transfer to a serving bowl and top with pumpkin seeds and chopped pecans.
Serve with sliced apples, graham crackers, carrot sticks, and pretzels.
Serve immediately, or store in an airtight container in the refrigerator until ready to enjoy.

With love in our hearts and stomachs,

Morgan & Coop

Healthy One-Pot Goulash

Coop's Kitchen — Thu, 03 Sep 2026 12:04:32 GMT

Everything comes together in one pot, allowing all those delicious flavors to meld together as the pasta cooks. The result is a cozy, satisfying dinner that feels indulgent but is still packed with protein and veggies. Plus, fewer dishes means an easy cleanup — exactly what we need on a busy weeknight!

A Few Tips for Maximum Flavor & Protein:

Use Italian poultry sausage.
I like using Italian poultry sausage because it comes pre-seasoned and adds so much flavor to the dish. You can absolutely substitute ground turkey, but you’ll want to season it well to make up for that lost flavor. I recommend Italian seasoning, garlic powder, onion powder, red pepper flakes, salt, and pepper.
Go for seasoned tomatoes and sauce.
I always opt for tomato products that are already packed with flavor. My go-to combination is Wegmans Petite Diced Tomatoes with Garlic, Olive Oil & Seasoning and Wegmans Tomato Basil Sauce. If you use unseasoned varieties, you may want to add a little extra Italian seasoning and salt to taste.
Use a protein-packed pasta.
I love using Banza Wheat Elbows Protein Pasta to add extra protein and fiber without sacrificing the classic texture and flavor of traditional pasta. It’s an easy swap that makes this cozy meal even more satisfying.
Use broth instead of water.
This is an easy way to build even more flavor into the dish. Cooking the pasta and vegetables in vegetable broth adds another layer of savory goodness. I love using Better Than Bouillon, but any vegetable broth will work!

Enjoy this one right away while it’s warm, or portion it out for an easy meal prep lunch or dinner throughout the week. The leftovers are just as delicious the next day and will keep in an airtight container in the refrigerator for up to 4 days.

Serve it with a sprinkle of cheddar cheese, fresh parsley, and a side of toasted garlic bread for the ultimate cozy fall dinner.

Want to see how it’s made? Cook with me:

Prep time: 20 minutes

Cook time: 40 minutes

Servings: 6

Calories: 480

Protein: 31g

Ingredients:

1 lb Italian poultry sausage, removed from casing (or substitute ground turkey)
1 tbsp olive oil
1 yellow onion, diced
1 large carrot, diced
1 bell pepper, diced
12 oz dry elbow pasta (I used Banza Wheat Protein Elbows)
28 oz diced tomatoes, seasoned if desired
24 oz tomato sauce, seasoned if desired
2½ cups vegetable broth
1 cup shredded cheddar cheese
1 bay leaf
½ tbsp dried oregano
2 tsp garlic powder
A pinch of red pepper flakes
Salt & pepper, to taste

For serving:

Fresh parsley
Shredded cheddar cheese
Garlic bread

Steps:

In a large pot, heat the olive oil over medium-low heat. Once the oil is warm, add the sausage and cook, breaking it into crumbles as it browns. Stir occasionally.
After 8–10 minutes, the sausage should be mostly cooked through. Add the bell pepper, onion, carrot, oregano, garlic powder, red pepper flakes, salt, and pepper. Cook for 5 minutes, stirring occasionally.
Add the diced tomatoes, tomato sauce, vegetable broth, pasta, and bay leaf. Bring the mixture to a boil, then reduce the heat and simmer uncovered for about 20 minutes, or until the pasta is tender. Stir occasionally to prevent the pasta from sticking.
Remove the bay leaf and stir in the cheddar cheese until melted and creamy.
Serve topped with additional shredded cheddar cheese and fresh parsley, with toasted garlic bread on the side.

With love in our hearts and stomachs,

Morgan & Coop

Maple Roasted Squash, Brussels Sprouts & Sausage

Coop's Kitchen — Tue, 01 Sep 2026 15:20:13 GMT

Acorn squash doesn’t get nearly enough recognition, in my opinion, and I think it deserves a starring role in the fall food lineup. It’s a little less sweet than butternut squash, but its mild flavor and tender texture make it incredibly versatile, especially when paired with other bold, savory ingredients. Plus, the skin softens as it roasts, so there’s no need to spend extra time peeling it.

I like to finish this sheet pan dinner with creamy crumbled feta, salty pepitas, and fresh parsley for a pop of brightness. It has a little bit of everything—savory sausage, sweet roasted apple, tender squash, crispy Brussels sprouts, creamy feta, and crunchy pumpkin seeds—so every bite is packed with flavor and texture.

Want to see how it’s made? Cook with me:

Prep time: 10 minutes

Cook time: 30 minutes

Servings: 4

Calories: 495

Protein: 26g

Fiber: 10g

Ingredients:

1 acorn squash, seeded and cut into ¼-inch-thick slices
1 Honeycrisp apple, cut into ½-inch cubes
1 shallot, thinly sliced
16 oz Brussels sprouts, halved
4 links chicken sausage, cut into ¼- to ½-inch pieces
2 tbsp olive oil
2 tbsp maple syrup
½ tsp garlic powder
½ tsp cinnamon
Salt and pepper, to taste

For garnish:

Fresh parsley, chopped
Crumbled feta
Pumpkin seeds

Steps:

Preheat the oven to 400°F and line a large baking sheet with parchment paper.
In a large bowl, combine the acorn squash, apple, shallot, and Brussels sprouts. Drizzle with the olive oil and maple syrup, then sprinkle with the garlic powder, cinnamon, salt, and pepper. Toss until everything is evenly coated.
Spread the vegetables and apples in an even layer on the prepared baking sheet. Arrange the chicken sausage pieces evenly over the top.
Roast for 30 minutes, or until the squash and Brussels sprouts are tender and the sausage is heated through and lightly browned.
Garnish with fresh parsley, crumbled feta, and pumpkin seeds.

With love in our hearts and stomachs,

Morgan & Coop

Mexican Pizza

Coop's Kitchen — Mon, 24 Aug 2026 12:03:38 GMT

I stumbled upon this Mexican Pizza completely by accident while trying to use up some leftover ingredients from taco night—and I’m so glad I did. I love pizza, I love Mexican food, so naturally, combining the two was a pretty great idea.

This pizza has all of my favorite taco toppings layered onto a crispy, high-protein crust. There are creamy refried beans, fresh tomatoes, spicy jalapeños, red onion, melty Mexican cheese, and plenty of cilantro. I also made a savory enchilada-style meat sauce with lean ground chicken, so every bite is packed with flavor and protein.

And speaking of protein, the crust is made with my high-protein, no-rest pizza dough. You only need four simple ingredients—Greek yogurt, flour, baking powder, and salt—and there’s no yeast or waiting around for the dough to rise. Just mix, knead, roll it out, and it’s ready to go. It has become one of my favorite shortcuts for Friday pizza nights when I’m craving something homemade without all the extra work.

The key to getting this pizza just right is par-baking the crust before adding the toppings. Since we’re piling on quite a few delicious layers, giving the dough a head start in the oven helps it cook through and gives it enough structure to hold all those toppings without getting soggy.

And while this pizza is definitely best fresh out of the oven, it makes for some pretty great leftovers, too. To reheat it, I like to pop a couple of slices in a 400°F oven for 5–7 minutes. The cheese gets melty again and the crust crisps right back up—basically bringing your leftover pizza back to life.

If you love tacos and pizza as much as I do, you’re going to want to add this one to your Friday night rotation.

Want to see how it’s made? Cook with me:

Prep time: 20 minutes

Cook time: 30 minutes

Servings: 4 (2 slices)

Calories: 670

Protein: 44g

Ingredients

For the dough:

2 cups all-purpose flour
2 cups plain non-fat Greek yogurt
3 tsp baking powder
1 tsp salt
Nonstick cooking spray

For the meat sauce:

1 lb ground chicken
1 tbsp olive oil
½ tbsp cumin
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
½ tsp dried oregano
Salt & pepper, to taste
1 cup enchilada sauce

For the pizza:

1 cup refried beans
⅓ cup diced red onion
2 Roma tomatoes, seeds removed and diced
1 jalapeño, cored and diced
4 oz shredded Mexican-blend cheese
2 green onions, thinly sliced
¼ cup fresh cilantro, finely chopped

Instructions

Preheat the oven to 450°F. Heat 1 tbsp olive oil in a large skillet over medium heat.
Add the ground chicken to the skillet and cook, breaking it into small crumbles as it browns. Stir occasionally until the chicken is cooked through.
While the chicken cooks, make the dough. In a large bowl, whisk together the flour, baking powder, and salt. Add the Greek yogurt and mix until a shaggy dough forms.
Lightly flour your hands and knead the dough until it comes together into a smooth ball. You can also turn the dough onto a lightly floured surface and knead it there. Avoid adding too much extra flour, as this can make the crust tough.
Lightly spray a pizza pan or baking sheet with nonstick spray. Place the dough on the pan and carefully press or roll it into an even layer, shaping the edges into a smooth circle. Bake for 12–14 minutes, or until the crust is lightly golden and beginning to set.
Once the chicken is cooked through, add the cumin, smoked paprika, garlic powder, onion powder, oregano, salt, and pepper. Stir until well combined. Add the enchilada sauce and bring to a simmer. Cook for 5 minutes, stirring occasionally, then remove from the heat.
Once the crust is lightly golden, spread a thin, even layer of refried beans over the top. Add the chicken enchilada meat sauce, followed by the diced tomatoes, red onion, and jalapeño. Sprinkle the shredded cheese evenly over the top.
Return the pizza to the oven and bake for another 10–14 minutes, or until the cheese is melted, bubbly, and lightly golden.
Remove from the oven and top with the cilantro and green onions. Let cool for a few minutes, then slice and serve.

With love in our hearts and stomachs,

Morgan & Coop

Easy Chicken & Veggie Stir-Fry

Coop's Kitchen — Sun, 23 Aug 2026 12:03:09 GMT

This Easy Chicken & Veggie Stir-Fry is one of those forgotten-about meals that I’m always happy to rediscover. It’s an easy way to load up on protein and colorful veggies while still giving you all the cozy, satisfying flavors of your favorite takeout. It’s perfect for a low-effort weeknight dinner or a one-pan meal prep you can throw together on a busy Sunday.

I have my favorite combination of vegetables—broccoli, onions, bell peppers, and carrots—but the beauty of this recipe is that you can easily customize it based on what you have on hand. Use your favorite vegetables or whatever needs to be used up in the fridge. I also love adding shelled edamame for an extra boost of plant-based protein and fiber.

Even though this stir-fry is packed with flavor from the homemade sauce, I still like to season the chicken before it hits the pan. I toss it with garlic powder, ginger powder, salt, and pepper, then coat it with a little cornstarch. The cornstarch helps create that delicious golden, lightly crisp exterior while keeping the chicken tender and juicy on the inside.

The other thing I love about this dish is how easy it is to throw together with ingredients I usually already have on hand. The sauce comes together with simple pantry staples like soy sauce, sesame oil, minced ginger, and chili crisp, while fresh garlic adds even more flavor. If you’re out of fresh garlic, garlic powder works in a pinch, too!

This recipe is also perfect for meal prep. Divide it between four airtight containers (I love the Ello containers because they’re leak-proof), and you’ll have a delicious, protein-packed lunch ready to go for the week. When it’s time to eat, I like finishing it with a sprinkle of green onions and sesame seeds and a drizzle of sriracha for a little extra flavor and heat.

Want to see how it’s made? Cook with me:

Prep time: 15 minutes

Cook time: 27 minutes

Servings: 4

Calories: 560

Protein: 51g

Ingredients:

2 large chicken breasts, cubed
1 tsp cornstarch
Salt & pepper, to taste
Garlic powder, to taste
Ginger powder, to taste
2 tbsp olive oil, divided
1 large carrot, diced
1 onion, diced
1 bell pepper, diced
1 head broccoli, chopped into bite-sized pieces
2 green onions, thinly sliced and divided, saving the green parts for garnish
8 oz of frozen shelled edamame, cooked according to packaging
3 cups cooked rice

Sauce:

⅓ cup soy sauce
1 tsp sesame oil
2 tbsp minced ginger
1 tbsp chili crisp
3 cloves garlic, minced

For Garnish:

Green parts of the green onions
Sesame seeds
Sriracha

Steps:

Preheat a large pan over medium low heat and add 1 tbsp olive oil.
Toss the cubed chicken with cornstarch, garlic powder, ginger powder, salt, and pepper.
Add the chicken to the pan and cook for about 10–12 minutes, stirring occasionally, until cooked through and the internal temperature reaches 165°F. Remove the chicken from the pan and set aside.
Add the remaining 1 tbsp olive oil to the pan. Add the chopped vegetables and ¼ cup water. Cover and cook for about 10 minutes, stirring occasionally, until the vegetables are tender.
While the vegetables cook, whisk together the soy sauce, sesame oil, minced ginger, chili crisp, and minced garlic.
Once the vegetables are tender, add the chicken, cooked rice, edamame, white parts of the green onions, and sauce to the pan. Stir until everything is well combined and cook uncovered for another 5 minutes, stirring occasionally.
If meal prepping, divide the mixture evenly among four airtight containers.
Top with the reserved green onions and sesame seeds. Add a drizzle of sriracha before serving, if desired.

With love in our hearts and stomachs,

Morgan & Coop

Southwest Loaded Sweet Potatoes

Coop's Kitchen — Tue, 18 Aug 2026 12:05:05 GMT

Sometimes, all you need is a baked sweet potato loaded up with layers of delicious toppings. These Southwest Loaded Sweet Potatoes are exactly that: sweet potatoes roasted until tender, then piled high with juicy shredded Southwest chicken, a creamy corn salad, fresh avocado, and all the toppings.

One of my favorite ways to make chicken is in my Crock-Pot Slow Cooker. It consistently gives me tender, pull-apart chicken that stays juicy and flavorful with very little effort. For this recipe, I used Wegmans Southwest Style Marinade, one of my go-to marinades for adding a smoky, Southwest-inspired flavor to chicken.

To balance out the warm, savory spices, I made a quick corn salad with plenty of bright, fresh flavors. Instead of sour cream or mayonnaise, I use plain Greek yogurt for that same creamy texture with an extra boost of protein. The corn gets mixed with jalapeño, green onions, cilantro, cotija cheese, fresh lime zest and juice, and a few simple spices. It’s creamy, tangy, fresh, and has just the right amount of heat.

Then comes the best part: assembling everything. Split open your roasted sweet potato, give the inside a quick mash, and pile on the shredded chicken and corn salad. Add sliced avocado, more cilantro and green onions, a sprinkle of cotija, a squeeze of fresh lime, and a drizzle of chipotle hot sauce if you like a little extra heat.

These are also great for meal prep. Store the sweet potatoes, chicken, and corn salad in separate containers so everything stays fresh. When you’re ready to eat, simply reheat the sweet potato and chicken, then add the cold corn salad, avocado, and your favorite toppings. It’s an easy, flavorful meal that feels a little more exciting than your typical meal-prep bowl.

Want to see how they’re made? Cook with me:

Prep time: 25 minutes

Cook time: 50 minutes (plus 4 hours for slow cooker)

Servings: 2

Calories: 725

Protein: 48g

Ingredients:

For the chicken:

2 large chicken breasts
Southwest marinade (I like Wegmans!)

For the sweet potatoes:

4 medium sweet potatoes
3 tbsp olive oil
½ tsp cumin
¼ tsp smoked paprika
¼ tsp garlic powder
Salt and pepper, to taste

For the corn salad:

2 ears of corn
⅓ cup plain Greek yogurt (or sour cream)
1 jalapeño, cored and diced
2 green onions, thinly sliced (reserve some for garnish)
Zest of 1 lime
Juice of ½ lime
2 tbsp crumbled cotija cheese
¼ cup fresh cilantro, chopped (reserve some for garnish)
½ tsp cumin
¼ tsp smoked paprika
½ tsp garlic powder
Tajín (or salt), to taste
Pepper, to taste

For garnish:

2 large avocados, sliced
Sliced green onions
Fresh cilantro
Crumbled cotija cheese
Fresh lime wedges
Chipotle hot sauce

Steps:

Add ¼ cup of the Southwest marinade to the bottom of a slow cooker. Add the chicken breasts, then top each chicken breast with 2–3 tbsp of additional marinade. Cook on high for 3½–4 hours, or until the chicken is tender and easily pulls apart with a fork.
Shred the chicken directly in the slow cooker and stir to coat it in the juices. Keep warm until ready to assemble.
Preheat the oven to 400°F and line a baking sheet with parchment paper.
Slice the sweet potatoes in half lengthwise. In a small bowl, whisk together the olive oil, cumin, smoked paprika, garlic powder, salt, and pepper. Brush the mixture over the cut side of each sweet potato half.
Place the sweet potatoes cut-side down on the prepared baking sheet. Bake for 35–45 minutes, or until the sweet potatoes are tender and the flesh can easily be mashed with a fork.
Microwave the corn in the husks for about 5 minutes.
Allow the corn to cool for a few minutes before carefully removing the husks. Using a sharp knife, carefully shave the kernels off the ears.
In a medium bowl, combine the corn, jalapeño, green onions, lime juice and zest, cilantro, and cotija cheese. Add the Greek yogurt, cumin, smoked paprika, garlic powder, Tajín, and pepper. Mix until well combined.
Once the sweet potatoes are done, use a fork to gently mash the flesh while keeping it inside the skin.
Top each sweet potato with shredded chicken and the corn salad. Add sliced avocado, green onions, cilantro, cotija cheese, a squeeze of fresh lime juice, and chipotle hot sauce, if desired.

With love in our hearts and stomachs,

Morgan & Coop

Crispy Baked Zucchini Sticks

Coop's Kitchen — Thu, 13 Aug 2026 00:00:49 GMT

My friends and I were recently talking about a local restaurant that makes incredible fried zucchini sticks, which immediately reminded me of these Baked Zucchini Sticks I used to make. And honestly? I think they might be even better than the fried version.

These are crispy on the outside, tender on the inside, and packed with Parmesan and Italian-inspired seasoning. They’re incredibly easy to make and are perfect as a side dish for dinner or a fun appetizer to serve at your next get-together.

You don’t need much to make these little bites of zucchini magic. All you need is zucchini, flour, eggs, seasoned breadcrumbs, and freshly shredded Parmesan. I like to take the seasoned breadcrumbs up a notch by adding my own blend of garlic powder, onion powder, Italian seasoning, salt, and pepper. It’s a simple step, but it makes such a difference and gives these a seriously restaurant-worthy flavor.

Since these are baked instead of fried, you still get that crispy, golden exterior and tender middle without all the heaviness and grease that comes with frying. They feel indulgent, but they’re actually a pretty balanced way to add some extra vegetables to your meal.

And then there’s the dipping sauce. This is where you can really choose your own adventure! I served mine with a tomato basil sauce, but marinara, ranch, spicy aioli, or even tzatziki would all be delicious.

These are definitely best served immediately while they’re hot and crispy, but if you have leftovers, I recommend reheating them in the oven or air fryer rather than the microwave. This helps bring some of that crispiness back.

You can also prep these ahead of time by breading the zucchini sticks and storing them covered in the refrigerator until you’re ready to bake. That makes them especially convenient if you’re serving them as an appetizer and want to do some of the work ahead of time.

Want to see how it’s made? Cook with me:

Prep time: 15 minutes

Cook time: 20-25 minutes

Servings:

Calories: 240

Protein: 9g

Ingredients:

2 medium zucchini (or 3 small)
2 eggs
Flour, for dredging
1½–2 cups breadcrumbs
½ tsp garlic powder
½ tsp onion powder
½ tsp Italian seasoning
Salt & pepper, to taste
¼ cup shredded Parmesan cheese, plus more for garnish
Fresh basil, cut into ribbons
Your favorite dipping sauce
Oil spray

Steps:

Preheat the oven: Preheat the oven to 400°F and line a baking sheet with parchment paper.
Prepare the zucchini: Cut the zucchini into sticks approximately 3 inches long and 1 inch wide. Pat the zucchini dry with paper towels to remove excess moisture, then lightly season with salt and pepper.
Set up your breading station: Place the flour in one bowl and the beaten eggs in a second bowl. In a third bowl, combine the breadcrumbs, garlic powder, onion powder, Italian seasoning, Parmesan cheese, salt, and pepper.
Bread the zucchini: Working one piece at a time, dredge each zucchini stick in flour, shaking off any excess. Dip it into the beaten eggs, then coat evenly in the seasoned breadcrumb mixture. Gently press the breadcrumbs onto the zucchini to help them stick.
Bake: Arrange the breaded zucchini sticks in a single layer on the prepared baking sheet, making sure they aren’t touching. Lightly spray the tops with oil spray. Bake for 20–25 minutes, flipping halfway through and spraying the other side with additional oil. Bake until golden brown and crispy.
Garnish and serve: Sprinkle the zucchini sticks with additional Parmesan and fresh basil ribbons. Serve warm with your favorite dipping sauce.