This week’s meal plan is all about mixing things up so dinner never feels boring. You’ll get a balance of cozy comfort, bold flavors, and lighter fresh picks. All are delicious, quick, and easy enough for busy weeknights.

What’s on the Menu For This Meal Plan?

Let me make dinner easy with delicious pantry-friendly recipes that stretch your ingredients. Each of these recipes feeds about 4–6 people, depending on who you’re feeding. Don’t forget to grab your printable shopping list!

• Monday: Cast Iron Skillet Pork Chops
• Tuesday: Slow Cooker Mongolian Beef
• Wednesday: Sheet Pan Butter Herb Chicken and Potatoes
• Thursday: Pesto Salmon
• Friday: Pasta Al Limone

Cast Iron Skillet Pork Chops

5 from 13 votes

Cast Iron Skillet Pork Chops are a quick and delicious way to serve a satisfying gourmet meal. Bone in pork chops are coated with a garlic herb mixture and seared in a seasoned cast iron skillet for the juiciest and most flavorful pork chop you've ever had!

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Slow Cooker Mongolian Beef

4.69 from 72 votes

Tender pieces of flank steak are slow cooked in the tastiest sweet and savory sauce. This slow cooker Mongolian beef is melt-in-your-mouth perfection and bursting with flavor. Quick and easy to prepare and one of our favorite slow cooker meals!

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Sheet Pan Butter Herb Chicken and Potatoes

5 from 5 votes

Baked buttery herb chicken and potatoes is juicy chicken combined with perfectly tender potatoes! It's an easy one-pan meal you can whip up quickly!

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Baked Pesto Salmon

No ratings yet

This baked pesto salmon is light, flavorful, and ready in just 30 minutes! Juicy cherry tomatoes and vibrant pesto take it to the next level!

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Pasta Al Limone

5 from 1 vote

Pasta al limone is a really simple and classic Italian dish of long noodles and a parmesan and lemon topping. It is covered in melted butter and tangy lemon, and is the perfect thing to cook for dinner when you don't know what to make!

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This grocery list is easy to print and convenient for taking with you while shopping. It keeps you organized and on track, and you can simply cross off or check mark each grocery item as you go! Who else loves checking off a list?

Desserts to go with Dinner!

If you’re like me, you’ll agree that a meal isn’t complete without a delicious dessert! So, here are some of my favorites that go great with any meal and are always a family favorite sweet treat. Simple and irresistible.

Desserts

Angel Food Cake

55 minutes

Desserts

Classic Chocolate Cake

12 hours 50 minutes

Cookies

Monster Cookies

26 minutes

Desserts

No Bake Snickers Bar Pie

3 hours 25 minutes

We were watching Happy Gilmore 2 and spotted Travis Kelce’s surprise cameo which instantly reminded me of his mom’s famous cookies. I made a reel of her viral version (they’re SO good), and it got me thinking… there are so many celebrity and restaurant recipes worth recreating at home. So I rounded up 8 of our favorite copycat recipes, including Taylor Swift’s viral chai cookies!

From Taylor’s Cookies to Takeout Faves

Whether you’re in the mood for something sweet, something savory, or just want to save money and skip the drive-thru, this list has something for everyone:

• A copycat version of Taylor Swift’s cozy chai cookies (yes, the ones with the handwritten note).
• Viral celebrity favorites and restaurant dupe recipes that taste just like the real thing.
• Easy-to-follow instructions so you can nail the flavors at home—even on a weeknight

1. Taylor Swift Chai Cookies

4.45 from 9 votes

These cozy, spiced cookies went viral thanks to Taylor herself. Once you try them, you’ll see why!

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2. La Scala Salad (The Kardashian Salad)

No ratings yet

This crunchy chopped salad is the one the Kardashians always order. It’s light, flavorful, and easy to meal prep.

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3. Spaghetti alla Nerano (Stanley Tucci’s Zucchini Pasta)

No ratings yet

This creamy zucchini pasta went viral after Stanley Tucci shared it. A simple, delicious dish straight from the Amalfi Coast.

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4. Copycat Starbucks Egg Bites

4.92 from 25 votes

Skip the drive-thru and make these fluffy, protein-packed egg bites at home. Great for breakfast or a grab-and-go snack.

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5. Copycat Chilis Queso

3.64 from 11 votes

Warm, melty, and addicting. This easy queso recipe tastes just like the one from Chili’s and only takes a few simple ingredients.

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6. PF Changs Super Easy Mongolian Beef

4.83 from 46 votes

Sticky sauce, tender beef, and all the takeout vibes. This recipe comes together fast and tastes just like the original.

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7. Cheesecake Factory Avocado Egg Rolls

4 from 5 votes

Crispy on the outside and creamy inside. These copycat rolls are perfect for appetizers, game days, or anytime snacking.

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8. Olive Garden Creamy Chicken Gnocchi Soup

4.68 from 50 votes

This rich and creamy soup tastes just like the one from Olive Garden. Make it at home in one pot and serve it with crusty bread.

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Try These Next!

Copycat Recipes

Copycat Crumbl Cookies

40 minutes

Dinner

Copycat Chick-fil-A Nuggets and Sauce

40 minutes

Side Dishes

Copycat Texas Roadhouse Rolls

1 hour 50 minutes

Salads

Fuji Apple Chicken Salad (Panera Bread Copycat)

10 minutes

Mongolian Ground Beef and Noodles is a flavorful, spicy dinner that’s ready in 30 minutes! This dish combines tender noodles, savory ground beef, and a sweet and spicy Asian-inspired sauce for a meal that’s as comforting as it is delicious!

Ingredients For Mongolian Ground Beef and Noodles

Skip the takeout and make this incredibly flavorful Mongolian ground beef and noodles recipe at home! You only need a handful of pantry staple ingredients that come together with very little effort. All measurements are in the recipe card at the end of the post.

• Ground Beef: I like to use lean ground beef for less grease and to keep the calories down. Any ground meat will work!
• Udon Noodles: Thick noodles that have a soft, chewy texture and absorb the sauce wonderfully. 
• Garlic: Minced garlic infuses the sauce with aromatic warmth and depth.
• Soy Sauce: Gives this dish the perfect savory flavor. I used low-sodium soy sauce to better control the sodium.
• Brown Sugar: To perfectly sweeten the sauce.
• Beef Broth: Adds flavor while giving the sauce the right consistency.
• Hoisin Sauce: For a sweet, salty and tangy taste. Use store-bought or try my delicious homemade hoisin sauce.
• Ginger: Use either ginger paste or grated ginger for a zesty, slightly peppery kick. 
• Red Pepper Flakes: Adds a bit of heat.
• Cornstarch and Water: Mixed together to make a slurry that thickens the sauce.

How to Make Mongolian Ground Beef Noodles

Get ready for an amazing meal that’s on the dinner table in just 30 minutes! This is one of my go-to recipes to whip up for my family on busy nights. It’s adult and kid-friendly. Make my Korean Beef Noodles next!

1. Cook the Noodles: Cook the noodles according to the package directions, drain them, and set them aside.
2. Brown the Ground Beef: In a large skillet over medium-high heat, cook the ground beef until it is mostly browned. Add the garlic and cook for a minute until fragrant. Drain the excess fat.
3. Make the Sauce: While the beef is cooking, whisk together the soy sauce, brown sugar, beef broth, hoisin sauce, ginger paste, and red pepper flakes.
4. Toss: Pour the sauce over the meat, then finish cooking the ground beef in the sauce. Add the noodles to the pan with the beef and sauce, then toss to coat.
5. Add the Slurry: Whisk the cornstarch and water together and pour over everything in the skillet. Continue cooking and stirring until the sauce thickens.
6. Enjoy: Remove the pan from heat and serve fresh!

More Asian-Inspired Recipes

It’s fun recreating my favorite takeout dishes at home, especially when they have amazing Asian flavors! Check out all my Asian recipes in one place, including some of my top favorites below.

Dinner

Kung Pao Beef

1 hour

Dinner

20 Minute Garlic Beef and Broccoli Lo Mein

20 minutes

Dinner

Slow Cooker Cashew Chicken

4 hours 15 minutes

Dinner

The BEST Easy Fried Rice

30 minutes

Print

Mongolian Ground Beef and Noodles

Mongolian Ground Beef and Noodles is a flavorful dinner that’s ready in 30 minutes! This dish combines tender noodles, savory ground beef and a sweet and tangy Asian-inspired sauce for a meal that’s as comforting as it is delicious!

Course Main Course

Cuisine Asian, Asian American, Mongolian

Keyword beef and noodles, Mongolian beef, mongolian ground beef, mongolian ground beef and noodles

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 people

Calories 367kcal

Author Alyssa Rivers

Ingredients

• 1 pound lean ground beef
• 10 ounces udon noodles
• 4 cloves garlic, minced, about 4 teaspoons
• ½ cup soy sauce
• ¼ cup brown sugar
• ¼ cup beef broth
• 2 tablespoons hoisin sauce
• 2 teaspoons ginger paste, or grated ginger
• 1 teaspoon red pepper flakes, optional
• 2 tablespoons cornstarch
• ¼ cup water

Instructions

• Cook 10 ounces udon noodles according to the package directions and drain. Set aside.
• In a large skillet over medium-high heat, cook 1 pound lean ground beef until mostly browned. Add 4 cloves garlic, in and cook for a minute, until fragrant. Drain the excess fat.
• While the beef is cooking, whisk together the ½ cup soy sauce, ¼ cup brown sugar, ¼ cup beef broth, 2 tablespoons hoisin sauce, 2 teaspoons ginger paste, and 1 teaspoon red pepper flakes,.
• Pour the sauce over the meat and finish cooking the ground beef in the sauce. Add the noodles to the pan with the beef and sauce, and toss to coat.
• Whisk 2 tablespoons cornstarch and ¼ cup water together and pour over the skillet. Continue cooking and stirring until the sauce thickens.
• Remove the pan from heat and serve fresh!

Video

Nutrition

Calories: 367kcal | Carbohydrates: 43g | Protein: 32g | Fat: 7g | Saturated Fat: 3g | Polyunsaturated Fat: 0.5g | Monounsaturated Fat: 3g | Trans Fat: 0.4g | Cholesterol: 71mg | Sodium: 2243mg | Potassium: 512mg | Fiber: 2g | Sugar: 19g | Vitamin A: 149IU | Vitamin C: 1mg | Calcium: 38mg | Iron: 4mg

Bao Buns are soft, pillowy buns made from a slightly sweet dough. They originate from China and are served with different types of fillings. You can enjoy them as a snack, as a side, or with dim sum.

Ingredients Needed For Bao Buns

The ingredients needed to make these fun Baozi buns are simple and pantry staples. If you don’t have a steamer basket, you’ll need one for this recipe. For exact measurements, scroll to the bottom of the post.

• Warm Water: Gives a base for the yeast and sugar to come alive!
• Warm Milk: Helps feed the yeast to make it frothy.
• Granulated Sugar: Adds sweetness and enhances the flavor of the dough.
• Active Dry Yeast: It makes the dough rise, giving the buns their fluffy, soft texture.
• Vegetable Oil: Helps the buns lightly brown.
• All Purpose Flour: The main ingredient that forms the dough.
• Baking Powder: This helps the buns rise faster and have a nice texture.
• Salt: Enhances the flavors.

Bao Bun Recipe Instructions

Making bao buns is easier than you might think. Most of your time will be spent catching up on your favorite shows while the dough rises! It will be so much fun for you to try these delicious, soft, unique buns!

Form and Rise Dough

1. Whisk: In the bowl of a stand mixer, whisk together the water, milk, sugar, and yeast, cover it, and let it rest until it becomes foamy, for about 5 minutes.
2. Dry Ingredients: In a separate bowl, whisk together the flour, baking powder, and salt.
3. Mix: When the yeast mixture is frothy, add the flour mixture and mix at medium speed using a dough hook until the dough forms, about 3-4 minutes. Increase the speed to medium-high and mix for another 4-5 minutes until the dough is smooth and not sticking to the sides of the bowl.
4. Form and Let Rise: Dump the gua bao bun dough out onto a lightly floured surface, then form it into a smooth ball. Lightly oil a bowl, place the dough into the bowl, cover it, and let it rest for at least 1 hour. The dough should double in size. While the dough rises, cut parchment paper into 4-inch squares and set aside.

Cut and Steam Bao Bun Dough

5. Roll Out, Cut, and Brush: Dump the risen bao bun dough out onto a lightly floured surface, then roll it out with a rolling pin to an even ¼-inch thickness. Using a 3-inch diameter cookie cutter or cup, cut the dough into circles, then brush the top of each bun with additional vegetable oil. Fold the buns in half, gently pressing them down to fold.
6. Let Rise: Place each bun on a piece of parchment paper on the pan, cover, and let the buns rise for another 30-45 minutes.
7. Boil: Prepare the steamer by adding 2 cups of water to a large pot, and fit the pot with a steamer ring. When the buns are ready, bring the water to a boil.
8. Steam and Enjoy: Fill the steamer basket with the buns on the individual parchment papers, leaving at least 1 inch of space between the buns. Place the steamer basket on the steamer ring on top of the pot with boiling water, then steam the buns for 10-12 minutes. The buns will fluff up and be firm to the touch without sticking to your fingers. You will need to work in batches. Fill the steamed buns with your choice of filling, and enjoy!

More Chinese-Inspired Recipes

Dinner

Soup Dumplings (Xiao Long Bao)

1 hour 50 minutes

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Dan Dan Noodles

45 minutes

Soup

Wonton Soup

15 minutes

Dinner

Crispy Air Fryer Egg Rolls

32 minutes

Print

Bao Buns

Bao Buns are soft, pillowy buns made from a slightly sweet dough. They originate from China and are served with different types of fillings. You can enjoy them as a snack, as a side, or with dim sum.

Course Bread, Side Dish

Cuisine Asian

Keyword Bao Buns, baozi

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Proofing time 1 hour hour 30 minutes minutes

Total Time 2 hours hours

Servings 18 buns

Calories 89kcal

Author Alyssa Rivers

Equipment

• 1 Bamboo steamer basket, or steam pot insert

Ingredients

• ½ cup water, warm
• ½ cup milk, warm
• 3 tablespoons sugar
• 1 packet active dry yeast, 2 ¼ teaspoons
• 2 tablespoons vegetable oil, more for brushing
• 2 ½ cups all-purpose flour
• 1 teaspoon baking powder
• ½ teaspoon salt

Instructions

• In the bowl of a stand mixer, whisk together the water, milk, sugar, and yeast. Cover and let it rest until it becomes foamy about 5 minutes.
• In a separate bowl, whisk together the flour, baking powder, and salt.
• When the yeast mixture is frothy add in the flour mixture and mix on medium speed using a dough hook until the dough forms, about 3-4 minutes.
• Increase the speed to medium-high and mix for another 4-5 minutes until the dough is smooth and not sticking to the sides of the bowl.
• Dump the dough out onto a lightly floured surface and form it into a smooth ball. Lightly oil a bowl and place the dough in it. Cover and let the dough rest for at least 1 hour. The dough should double in size.
• While the dough rises, cut parchment paper into 4-inch squares and set aside.
• Dump the risen dough out onto a lightly floured surface and roll it out to an even ¼-inch thickness.
• Using a 3-inch diameter cookie cutter or cup, cut the dough out into circles. Brush the top of each bun with additional vegetable oil and fold the buns in half, gently pressing them down to fold.
• Place each bun on a piece of parchment paper on the pan, cover, and let the buns rise for another 30-45 minutes.
• Prepare the steamer by adding 2 cups of water to a large pot, fit the pot with a steamer ring. When the buns are ready, bring the water to a boil.
• Fill the steamer basket with the buns, leaving at least 1 inch of space between the buns. Place the steamer basket on the steamer ring on top of the pot and steam the buns for 10-12 minutes.
• They will fluff up and be firm to the touch without sticking to your fingers. You will need to work in batches.
• Fill the finished buns with your choice of filling, and enjoy!

Notes

To use a regular steaming insert follow the same instructions, you will just need to work in more batches. 

Keep an eye on your water level, you may need to add more water to the pot between steaming.

Nutrition

Serving: 1bun | Calories: 89kcal | Carbohydrates: 16g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.4g | Trans Fat: 0.01g | Cholesterol: 1mg | Sodium: 68mg | Potassium: 52mg | Fiber: 0.5g | Sugar: 2g | Vitamin A: 11IU | Calcium: 21mg | Iron: 1mg

Packed with flavor, these easy Teriyaki Noodles are so much better than takeout! Throw these together in just 20 minutes with pantry staples for the perfect busy weeknight dinner. You can keep it vegetarian or serve it alongside your favorite protein.

What are Teriyaki Noodles?

Teriyaki noodles are anything but ordinary! Wide linguine noodles get tossed in a sweet and savory teriyaki sauce for a dish that’s ready in just 20 minutes.

Cook the noodles, sauté some garlic, mix the sauce, and toss it all together. It’s ridiculously simple and tastes better than takeout. Craving something with a bit more protein? Try my Mongolian Ground Beef and Noodles for another quick, flavor-packed option!

Ingredients You’ll Need

This teriyaki noodle recipe uses common ingredients that you can find at your local grocery store, most of which are pantry staples. Check out the recipe card at the bottom of the post for exact measurements.

• Noodles: I like to use linguine noodles in this recipe because they are wider noodles and can really hold onto the rich sauce.
• Sesame Oil is the cooking oil for sautéing the garlic. While you can substitute other oils, sesame oil adds a lovely nutty flavor.
• Garlic: Freshly minced garlic for delicious savoriness.
• Soy Sauce: The base of the sauce adds a wonderful savory, umami taste. 
• Rice Vinegar: Adds tanginess and a little acidity.
• Brown Sugar: Balances the flavors and adds a touch of sweetness.
• Ginger: For a warm, spiced flavor, you can use 2 tsp fresh ginger, grated, or ½ tsp powdered ginger.
• Cornstarch: This is added to the sauce for thickening.
• Green Onion: For garnish to add extra flavor and a pop of color before serving!
• Garnish: For a bit of heat and texture, I like to add a sprinkle of red pepper flakes and sesame seeds before serving.
• Water: Use if needed to thin the sauce.

Easy Teriyaki Noodle Recipe

This noodle recipe is super easy to make! It takes a total of 20 minutes from start to finish, which makes this a great dish for busy nights. You can even add in the protein of your choice to make this a little bit heartier!

1. Prep the Noodles: Cook the noodles al dente according to the package instructions. Drain the noodles and set aside.
2. Homemade Teriyaki Sauce: Add the soy sauce, rice vinegar, brown sugar, ginger, and cornstarch to a small bowl. Whisk to combine, then set aside.
3. Sauté Garlic: Heat a large nonstick skillet over medium-heat, then add the oil to the pan. Once the oil is hot, add in the minced garlic and saute for 1 minute until fragrant.
4. Simmer Sauce: Pour the sauce into the pan and whisk continuously. Simmer and whisk the sauce for 1-2 minutes until the sauce has thickened. It happens quickly! If the sauce seems too thick, then you can add a splash of water to help thin it.
5. Toss in the Noodles: Add the cooked noodles to the pan with the sauce. Toss the noodles in the sauce until they are fully coated.
6. Finish and Serve: Garnish with diced green onions, sesame seeds, and red pepper flakes.

What to Serve with Teriyaki Noodles

In need of some recipe ideas of what to serve with these easy teriyaki noodles?Here are some delicious Asian-inspired pairing options that are super tasty!

Asian

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30 minutes

Soup

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15 minutes

Dinner

Sticky Asian Glazed Chicken

25 minutes

Print

Easy Teriyaki Noodles

Packed with flavor, these easy Teriyaki Noodles are so much better than takeout! Throw these together in just 20 minutes with pantry staples for the perfect busy weeknight dinner. You can keep it vegetarian or serve it alongside your favorite protein.

Course Dinner

Cuisine Asian

Keyword 20 minute, easy teriyaki noodles

Prep Time 15 minutes minutes

Cook Time 5 minutes minutes

Total Time 20 minutes minutes

Servings 6 people

Calories 348kcal

Author Alyssa Rivers

Ingredients

• 16 ounces linguine noodles
• 2 teaspoons sesame oil
• 3 cloves garlic, minced
• ½ cup soy sauce, or tamari
• 1 tablespoon rice vinegar
• ¼ cup brown sugar, or more to taste
• 2 teaspoons fresh ginger, grated or ½ teaspoon powdered ginger
• 1 tablespoon cornstarch
• ¼ cup green onion, chopped
• red pepper flakes, and sesame seeds for garnish
• water, if needed to thin the sauce

Instructions

• Cook 16 ounces linguine noodles al dente according to the package instructions. Drain the noodles and set aside.
• To a small bowl, add the ½ cup soy sauce,1 tablespoon rice vinegar, ¼ cup brown sugar, 2 teaspoons fresh ginger, and 1 tablespoon cornstarch. Whisk to combine, then set aside.
• Heat a large nonstick skillet over medium heat. Add 2 teaspoons sesame oil to the pan, and once the oil is hot, add the minced 3 cloves garlic, and saute for 1 minute until fragrant.
• Pour the sauce into the pan and whisk continuously. Simmer and whisk the sauce for 1-2 minutes until the sauce has thickened. It happens quickly! If the sauce seems too thick, add a splash of water, to help thin it.
• Add the cooked noodles to the pan with the sauce. Toss the noodles in the sauce until they are fully coated.
• Garnish with diced ¼ cup green onion,, red pepper flakes, and sesame seeds.

Video

Nutrition

Calories: 348kcal | Carbohydrates: 69g | Protein: 12g | Fat: 3g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 1088mg | Potassium: 242mg | Fiber: 3g | Sugar: 11g | Vitamin A: 42IU | Vitamin C: 1mg | Calcium: 33mg | Iron: 2mg

20-minute Vegetable Lo Mein is a super easy weeknight dish loaded with fresh, stir-fried veggies! With crisp vegetables and tender egg noodles all combined in a savory sauce, this is a knockout recipe that the whole family will go crazy over!

Skip the takeout and enjoy this vegetable lo mein dish at home with your family. For more better-than-takeout goodness, try this P.F. Chang’s Copycat Mongolian Beef, 20-Minute Garlic Beef and Broccoli Lo Mein, or Bang Bang Chicken!

20 Minute Vegetable Lo Mein

Craving takeout but short on time? This Easy 20-Minute Vegetable Lo Mein is the answer! It’s packed with flavor and comes together in under 20 minutes, making it a perfect weeknight dinner or side dish to your other favorite Asian meals.

This vegetable lo mein is way better than takeout. And it’s a breeze to prepare, so making it is a no-brainer! So grab your favorite veggies and let’s get cooking.

Ingredient List

The beauty of cooking at home is being able to tweak everything to your liking. So throw in any other additional vegetables you like, or adjust the sauce to taste! Here is a list of everything I used, and as always, exact measurements can be found in the recipe card at the end of the post.

• Noodles: You can use traditional lo mein noodles or spaghetti for a more accessible option.
• Vegetable Oil: Used for stir-frying the vegetables and noodles in. Any neutral cooking oil will work here.
• Veggies: I used a blend of julienned red bell peppers, carrots, snow peas, button mushrooms, bean sprouts, and broccoli. Give me alll the texture!
• Minced Garlic: Gives the vegetable lo mein a savory base flavor.
• Minced Ginger: Keeps things bright and not too salty.
• Sesame Seeds (for garnish, optional): Add extra texture and nutty flavor. A must-add for me!

Sauce:

• Soy Sauce: The base of the sauce for the vegetable lo mein. Regular or low-sodium will work, but I recommend using low-sodium so the dish doesn’t get too salty too fast.
• Hoisin Sauce: Adds a sweet and umami depth to the sauce.
• Sesame Oil: Don’t skip those nutty flavors!
• Brown Sugar: Balances the savory flavors with a touch of sweetness.
• Mirin or Rice Vinegar: Adds a hint of acidity that brightens the flavor of the lo mein overall.

How to Make Veggie Lo Mein in 20 Minutes:

Grab that wok and let’s get cooking! It’s so easy, you’ll wonder why you spent all that money on Chinese takeout. (Speaking from experience.)

1. Cook Noodles: Bring a large pot of water to a boil and cook the noodles according to package instructions. Then strain and set aside.
2. Heat Oil: Heat the oil over medium-high heat in a large skillet.
3. Sauté Vegetables: Add in all the vegetables except the bean sprouts. Sauté until tender, about 5 minutes.
4. Add in Aromatics: Add in garlic and cook for an additional minute.
5. Combine: Stir in the sauce, cooked noodles, and bean sprouts and toss to combine. Cook for 2-3 minutes, until the noodles are heated through.
6. Serve: Top with a sprinkle of sesame seeds, if desired, and serve immediately.

For the Sauce

1. Whisk Together: In a small bowl whisk together all the ingredients and set aside until needed.

More Better-Than-Takeout Recipes

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The BEST Easy Fried Rice

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Kung Pao Chicken

40 minutes

Dinner

Szechuan Beef

55 minutes

Appetizers

Crab Rangoon

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Print

Easy 20-Minute Vegetable Lo Mein

20-minute Vegetable Lo Mein is a super easy weeknight dish loaded with fresh, stir-fried veggies! With crisp vegetables and tender egg noodles all combined in a savory sauce, this is a knockout recipe that the whole family will go crazy over!

Course Dinner, Main Course, Side Dish

Cuisine Asian, Asian American, Chinese, chinese american

Keyword Vegetable lo mein, vegetarian, vegetarian lo mein

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 4 servings

Calories 299kcal

Author Alyssa Rivers

Ingredients

Vegetable Lo Mein

• 8 ounces uncooked lo mein noodles or spaghetti
• 1 tablespoon vegetable oil
• 1 red bell pepper, julienned
• 1 medium carrot, julienned
• ½ cup snow peas
• 1 cup button mushrooms, cut in half or quartered
• 1 cup broccoli florets, bite-size
• 3 cloves garlic, minced
• ½-1 cup bean sprouts
• sesame seeds for garnish, if desired

Sauce

• 3 tablespoons soy sauce, regular or low sodium
• 1 tablespoon hoisin sauce
• 1 teaspoon sesame oil
• 1 teaspoon brown sugar
• 1 tablespoon mirin, or rice vinegar
• 1 clove garlic, minced
• 1 teaspoon fresh ginger, minced

Instructions

Lo Mein

• Bring a large pot of water to a boil and cook the 8 ounces uncooked lo mein noodles or spaghetti according to package instructions. Strain and set aside.
• Heat 1 tablespoon vegetable oil over medium-high heat in a large skillet.
• Add 1 red bell pepper, 1 medium carrot, ½ cup snow peas, 1 cup button mushrooms, 1 cup broccoli florets, in all the vegetables except the bean sprouts. Sauté until tender, about 5 minutes.
• Add in 3 cloves garlic, and cook for an additional minute.
• Stir in the sauce, cooked noodles, and ½-1 cup bean sprouts and toss to combine. Cook for 2-3 minutes, until the noodles are heated through.
• Top with a sprinkle of sesame seeds for garnish, if desired, and serve immediately.

Sauce

• In a small bowl whisk together 3 tablespoons soy sauce, 1 tablespoon hoisin sauce, 1 teaspoon sesame oil, 1 teaspoon brown sugar, 1 tablespoon mirin, 1 clove garlic, and 1 teaspoon fresh ginger, and set aside until needed.

Notes

Originally posted March 12, 2019

Updated on March 8, 2024

Nutrition

Calories: 299kcal | Carbohydrates: 54g | Protein: 9g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 1g | Trans Fat: 0.02g | Cholesterol: 0.1mg | Sodium: 1046mg | Potassium: 352mg | Fiber: 4g | Sugar: 7g | Vitamin A: 3757IU | Vitamin C: 70mg | Calcium: 36mg | Iron: 1mg

Sweet, sour, and spicy, Kung Pao Sauce is easy to make and the perfect addition for your Chinese-inspired dishes. This homemade version is so flavorful, you’ll never want store-bought again!

Homemade kung pao sauce is made with fresh ingredients and pantry staples to use in a variety of Asian dishes. Use it to make General Tso’s chicken, Mongolian beef and kung pao chicken!

Homemade Kung Pao Sauce Recipe

One taste of this homemade kung pao sauce, and you’ll want to add it to all of your favorite stir fry dishes. Kung pao sauce is a commonly used stir-fry sauce in Szechuan cuisine. It has rich, complex flavor from a combination of spicy ingredients like chili peppers, Sichuan peppercorns and sriracha with a mix of soy sauce and vinegar, and a hint of sweetness. Whether you’re whipping up a simple stir fry or want to add extra flavor to roasted veggies, you will love this sauce!

Don’t be intimidated by the list of ingredients because once you have everything needed to make this, you will want to make it on repeat. This recipe comes together quickly and then you have a jar of amazing sauce ready to use with your favorite Asian recipes. I love that I can just pull this one sauce out when I’m making any of my kung pao recipes instead of multiple sauces and ingredients to flavor the dish. Use it to make kung pao shrimp, kung pao Brussels sprouts and slow cooker kung pao chicken.

Ingredients Needed

This is everything you need to make kung pao sauce at home! Feel free to tweak the ingredients as needed to preference and what you have available in your pantry. Exact measurements can all be found in the recipe card below.

• Sesame Oil: Gives the sauce a rich, nutty taste that’s beyond delicious.
• Olive Oil: For sautéing the chili peppers and peppercorns.
• Chili Peppers: A signature ingredient in kung pao recipes to really add some heat! Look for these in the international food aisle. You can remove the seeds for less heat and/or use fewer, as desired.
• Ground Szechuan Peppercorns: These have a spicy, woody aroma and a pungent, biting flavor and unique numbing quality. If you can’t find these, use ground black peppercorns, although the flavor will not quite be the same.
• Fresh Ginger: Grated ginger gives the sauce a spicy, peppery kick, and adds a touch of freshness.
• Garlic: For a savory and slightly spicy flavor.
• Scallions: Add a mild, slightly sweet oniony flavor.
• Soy Sauce: Adds a salty and umami flavor! You can also substitute it with tamari sauce, which is gluten-free and has a similar flavor.
• Brown Sugar: Adds sweetness and depth of flavor to the sauce. You can use either light or dark brown sugar, but the flavor will differ slightly.
• Chinese Black Vinegar: Also known as Chinkiang vinegar or Zhenjiang vinegar, this adds a complex, mellow sweetness that rounds out the sauce. You can find this online or at your local Asian grocer. You can sub with balsamic vinegar, if preferred.
• Sriracha Sauce: Adds a bit of extra spice to an already spicy sauce.
• Chicken Broth: Thins the sauce while adding extra flavor. Use vegetable broth, if preferred.
• Cornstarch: To help thicken the sauce.
• Water: To get the consistency just right.

How to Make Kung Pao Sauce

A batch of homemade Kung Pao sauce is the perfect way to elevate your Chinese recipes, soups, stir-fries, rice bowls, and more. It’s bold, garlicky, and just the right amount of spicy. And if you want to try it in a full meal, check out my Kung Pao Chicken and Noodles.

1. Sauté Chilis and Peppercorns: Heat the sesame oil and olive oil in a wok over medium-high heat. Add the dried chilis and peppercorns. Cook for 3-4 minutes, until the peppers begin to darken in color.
2. Simmer: Add the ginger, garlic, and scallions and cook for 1-2 minutes, until fragrant. Reduce the heat to medium and stir in the soy sauce, brown sugar, vinegar, sriracha, and chicken broth. Bring to a boil and simmer for 5-6 minutes to allow it to slightly reduce.
3. Thicken: Mix the cornstarch and water to make a slurry. Stir into the reduced sauce and cook for 1-2 minutes, until the sauce has thickened. Remove from the heat and either use kung pao sauce immediately or store in the refrigerator in an airtight container for up to 7 days.

More Homemade Sauces

I love making my own homemade sauces! They taste so much fresher than store-bought, and you can control the ingredients to suite your taste preferences. Here are more tried and true sauce recipes your family will go crazy over!

Dressings, Sauces, and Dips

Homemade Hoisin Sauce

20 minutes

Dressings, Sauces, and Dips

Homemade Teriyaki Sauce

10 minutes

Dressings, Sauces, and Dips

Szechuan Sauce

15 minutes

Dressings, Sauces, and Dips

Yum Yum Sauce

35 minutes

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Kung Pao Sauce

Sweet, sour, and spicy, Kung Pao Sauce is easy to make and the perfect addition for your Chinese-inspired dishes. This homemade version is so flavorful, you'll never want store-bought again!

Course Sauce

Cuisine Asian

Keyword kung pao, kung pao sauce recipe

Prep Time 3 minutes minutes

Cook Time 14 minutes minutes

Total Time 17 minutes minutes

Servings 1 cup

Calories 518kcal

Author Alyssa Rivers

Ingredients

• 1 tablespoon sesame oil
• 1 tablespoon olive oil
• 6 dried chili peppers
• 1 teaspoon ground Szechuan peppercorns, or ground black peppercorns
• 1 tablespoon fresh ginger
• 3 cloves garlic, minced
• ⅓ cup sliced scallions, only the white part
• ¼ cup soy sauce
• 3 tablespoons brown sugar
• 1 tablespoon Chinese black vinegar, or balsamic vinegar
• 1 tablespoon sriracha, or sambal
• 1 cup chicken broth, or vegetable broth
• 1 tablespoon cornstarch
• 2 tablespoons water

Instructions

• Heat 1 tablespoon sesame oil and 1 tablespoon olive oil in a wok over medium-high heat. Add the 6 dried chili peppers and 1 teaspoon ground Szechuan peppercorns,. Cook for 3-4 minutes, until the peppers begin to darken in color.
• Add 1 tablespoon fresh ginger, 3 cloves garlic, minced, and ⅓ cup sliced scallions, and cook for 1-2 minutes, until fragrant. Reduce the heat to medium and stir in ¼ cup soy sauce, 3 tablespoons brown sugar, 1 tablespoon Chinese black vinegar, 1 tablespoon sriracha, and 1 cup chicken broth,. Bring to a boil and simmer for 5-6 minutes to allow it to slightly reduce.
• Mix 1 tablespoon cornstarch and 2 tablespoons water to make a slurry. Stir into the reduced sauce and cook for 1-2 minutes, until the sauce has thickened. Remove from the heat and either use immediately or store in the refrigerator in an airtight container for up to 7 days.

Nutrition

Serving: 1cup (the full recipe) | Calories: 518kcal | Carbohydrates: 59g | Protein: 10g | Fat: 29g | Saturated Fat: 4g | Polyunsaturated Fat: 8g | Monounsaturated Fat: 16g | Cholesterol: 5mg | Sodium: 4480mg | Potassium: 504mg | Fiber: 4g | Sugar: 39g | Vitamin A: 1178IU | Vitamin C: 20mg | Calcium: 116mg | Iron: 3mg

Tender and juicy, this Slow Cooker Balsamic Beef is absolutely incredible! Add everything to your crockpot in the morning. Then in the evening, you’ll have sweet and savory, tangy balsamic beef ready for dinner.

Slow Cooker Mongolian Beef, Crock Pot Marry Me Chicken, brisket, and Korean Short Ribs are some of our family-favorite slow cooker recipes that you MUST try. Using the slow cooker to prepare meats and other dishes is so convenient and really brings out all of the delicious flavors!

Slow Cooker Beef Recipe

Slow cooker recipes like this Slow Cooker Balsamic Beef are the best. It’s so nice to be able to prep a meal in 10 minutes, and then let the slow cooker do all the work. This chuck roast recipe is so easy, it comes together quickly after seasoning the meat and stirring together the sauce. Just go on about your day, and let it cook till it falls apart. The hardest part is waiting for dinner!

After an all-day cook, this meat is super tender and shreds so easily. You can simply use a couple of forks and shred it directly in the slow cooker. There are many options for serving it, too! My family loves it over buttery mashed potatoes or noodles. You could even pile it onto a hoagie roll with cheese like a French dip. However you decide to serve it, it’s sure to be a new family favorite dinner!

Ingredients Needed

The ingredients in this slow cooker balsamic beef recipe are simple and mostly pantry staples. For the beef, you’ll want to get boneless chuck roast, as it becomes the most tender and juicy while slow cooking. The balsamic sauce adds a slightly sweet, tangy, savory flavor that’s wonderful. This meal will definitely impress!

• Beef: You’ll need 4 pounds of boneless chuck roast. This is a tough cut of meat that’s best cooked slowly and gently.
• Kosher Salt & Cracked Black Pepper: For enhancing the flavor of the meat.
• Seasoning: Onion powder and Italian seasoning add flavor to the chuck roast.

Balsamic Sauce

• Balsamic Vinegar: Use a good quality balsamic vinegar to add depth and complexity to the sauce.
• Brown Sugar: Balances out the salty and savory flavors, and also adds a depth of flavor.
• Worcestershire: Boosts and intensifies the meaty flavor.
• Beef Broth: Gives the sauce flavor while adding liquid.
• Garlic: Fresh garlic is best, but you can sub with 1 tsp garlic powder. 
• Cornstarch: So the sauce thickens up.
• Water: For the perfect consistency.

How to Make Slow Cooker Balsamic Beef

This slow cooker chuck roast recipe is very easy, and mostly hands-off. Start it in the morning, and it will be ready to go come dinnertime! Your chuck roast will need about 9 total hours in the crock pot on low. It will turn out so moist and flavorful! Here’s how it all comes together:

1. Add Meat: Place the roast in the bottom of the slow cooker.
2. Seasonings: Add the salt, pepper, onion powder, and Italian seasoning to a small bowl and whisk to combine. Sprinkle the rub on the roast and then rub it generously onto the roast.
3. Make Sauce: In a medium bowl, stir together the balsamic vinegar, brown sugar, Worcestershire sauce, beef broth, and garlic.
4. Add Sauce: Pour the broth mixture into the slow cooker with the roast.
5. Slow Cook: Cover and cook on low for 8-10 hours.
6. Add Cornstarch: In a small bowl, whisk together the cornstarch and water to make a paste. Then stir it into the liquid inside the slow cooker.
7. Continue to Cook: Continue cooking for an additional 30-60 minutes. The cornstarch mixture will help thicken the sauce.
8. Serve: Shred the beef and then enjoy over mashed potatoes.

More Delicious Slow Cooker Recipes

If you are looking for more yummy slow cooker inspiration, then I’ve got the recipes for you! I love how convenient the slow cooker is, and how I can make simple and flavorful food with very little effort. You’ll want to try them all!

Dinner

Melt in Your Mouth Pot Roast Recipe

10 hours 10 minutes

Slow Cooker

Slow Cooker Mississippi Pork Roast

6 hours 5 minutes

Dinner

Slow Cooker French Dip Sandwiches (Melt in Your Mouth!!)

6 hours 15 minutes

Dinner

Slow Cooker Italian Beef

8 hours 20 minutes

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Slow Cooker Balsamic Beef

Tender and juicy, this Slow Cooker Balsamic Beef is absolutely incredible! Add everything to your crockpot in the morning, then in the evening, you'll have sweet and savory, tangy balsamic beef ready for dinner.

Course Dinner

Cuisine American

Keyword slow cooker balsamic beef, slow cooker chuck roast

Prep Time 10 minutes minutes

Cook Time 8 hours hours 30 minutes minutes

Total Time 8 hours hours 40 minutes minutes

Servings 6 servings

Calories 660kcal

Author Alyssa Rivers

Ingredients

Roast

• 4 pounds boneless chuck roast
• 1 ½ teaspoon Kosher salt
• 1 teaspoon cracked black pepper
• 1 teaspoon onion powder
• 1 teaspoon Italian seasoning

Balsamic Sauce

• ¾ cup balsamic vinegar
• ½ cup brown sugar
• 1 tablespoon Worcestershire
• ½ cup beef broth
• 2 teaspoons garlic, minced
• 2 tablespoons cornstarch
• 3 tablespoons water

Instructions

• Place the 4 pounds boneless chuck roast in the bottom of the slow cooker.
• Add the 1 ½ teaspoon Kosher salt, 1 teaspoon cracked black pepper, 1 teaspoon onion powder, and 1 teaspoon Italian seasoning to a small bowl and whisk to combine. Sprinkle the rub on the roast and rub it generously onto the roast.
• In a medium bowl, stir together ¾ cup balsamic vinegar, ½ cup brown sugar, 1 tablespoon Worcestershire, ½ cup beef broth, and 2 teaspoons garlic,.
• Pour the broth mixture into the slow cooker with the roast.
• Cover and cook on low for 8-10 hours.
• In a small bowl, whisk together 2 tablespoons cornstarch and 3 tablespoons water to make a paste. Stir it into the liquid inside the slow cooker.
• Continue cooking for an additional 30-60 minutes. The cornstarch mixture will help thicken the sauce.
• Shred the beef and enjoy over mashed potatoes.

Nutrition

Serving: 1serving | Calories: 660kcal | Carbohydrates: 27g | Protein: 59g | Fat: 35g | Saturated Fat: 15g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 18g | Trans Fat: 2g | Cholesterol: 209mg | Sodium: 951mg | Potassium: 1114mg | Fiber: 0.3g | Sugar: 23g | Vitamin A: 49IU | Vitamin C: 1mg | Calcium: 90mg | Iron: 7mg

One of the best things on the menu at P.F. Changs is their Crispy Fried Green Beans. These green beans taste even better, and you can make them at home! They have a delightful crunch and are seasoned to perfection!

Appetizers are my favorite part of a meal! Check out some more of my favorites like these delicious Egg Rolls, these yummy Bacon Wrapped Chestnuts or these Easy Chicken Lettuce Wraps.

Fried Green Beans Recipe

These fried green beans are so crunchy and delicious! Also known as green bean fries, this recipe is quick and easy and your entire family will love them!

I first tried these green bean fries at P.F. Changs and couldn’t get enough of them! But going out to eat isn’t always an option, so I wanted to recreate them at home. This recipe not only turned out delicious but, in my opinion, even better than the originals! Serve them with this Super Easy Mongolian Beef , and these Asian Turkey Lettuce Wraps, and it will be just like eating out but better (not to mention WAY more leftovers)!

Ingredients You Need

Fresh green beans, a few ingredients to make the batter, and voila! You have yourself the most delicious, breaded green beans! Check out the recipe card at the bottom of the post for all of the exact measurements.

• Green Beans: Trim off the ends of your green beans and wash them well before using them in this recipe.
• Flour: I used all-purpose flour for these green beans.
• Cornstarch: This will help you achieve that fried outside edge.
• Egg: I always use large eggs when I am cooking.
• Club Soda: Keep this in the fridge until you are ready to use it so that it’s nice and cold.
• Vegetable Oil: This is what you will fry the green beans in.
• Salt and Pepper: You can use coarse salt or garlic salt to flavor the beans.

How to Fry Green Beans

This recipe whips up in less than 20 minutes from start to finish. These breaded and crispy green beans are what appetizer dreams are made of!

1. Prep: Heat the oil to 375 degrees Fahrenheit in a large saucepan or deep fryer. Wash and trim the ends of the green beans.
2. Mix the dry ingredients: To a medium-sized bowl, add the flour and cornstarch and whisk to combine.
3. Beat the egg: In another bowl, beat the egg, then stir in the club soda.
4. Combine the wet and dry ingredients: Add the liquid mixture to the flour mixture, then whisk it to combine.
5. Dip and fry: Dip each green bean into the batter, then place it in the pot of oil. Cook for 3-4 minutes until golden in color. Remove from the oil and transfer to a plate lined with paper towels. Repeat the steps until all the green beans are cooked.
6. Season and Serve: Season with salt and pepper. Serve with sriracha mayo or your favorite dipping sauce.

More Green Bean Recipes to Try

Side Dishes

Garlic Parmesan Green Beans with Bacon

20 minutes

Vegetables

Air Fryer Green Beans with Parmesan

15 minutes

Side Dishes

Garlic Butter String Beans

25 minutes

Side Dishes

World’s Best Green Bean Casserole

25 minutes

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Crispy Fried Green Beans (P.F. Chang’s Copycat)

One of the best things on the menu at P.F. Changs is their Crispy Fried Green Beans. These green beans taste even better, and you can make them at home! They have a delightful crunch and are seasoned to perfection!

Course Appetizer

Cuisine Asian, Chinese, chinese american

Keyword copycat recipe, crispy fried green beans, crispy green beans, fried green beans, pf chang’s copycaat

Prep Time 10 minutes minutes

Cook Time 10 minutes minutes

Total Time 20 minutes minutes

Servings 4

Calories 4311kcal

Author Alyssa Rivers

Ingredients

• 1 pound green beans, trimmed
• ⅓ cup all-purpose flour
• 3 tablespoons cornstarch
• 1 large egg
• ⅓ cup club soda, cold
• 2 cups vegetable oil
• ¼ teaspoon coarse salt (or garlic salt)
• ¼ teaspoon pepper
• sriracha mayo, for dipping

Instructions

• Heat 2 cups vegetable oil to 375 degrees Fahrenheit in a large saucepan or deep fryer. Wash and trim the ends of 1 pound green beans,.
• To a medium-sized bowl, add ⅓ cup all-purpose flour and 3 tablespoons cornstarch, then whisk to combine.
• In another bowl, beat 1 large egg, then stir in ⅓ cup club soda,.
• Add the liquid mixture to the flour mixture, then whisk to combine.
• Dip each green bean into the batter, then place them in the pot of oil. Cook for 3-4 minutes until golden in color. Remove from the oil and transfer to a plate lined with paper towels. Repeat the steps until all the green beans are cooked.
• Season with ¼ teaspoon coarse salt and ¼ teaspoon pepper. Serve with sriracha mayo, or your favorite dipping sauce.

Nutrition

Calories: 4311kcal | Carbohydrates: 86g | Protein: 19g | Fat: 442g | Saturated Fat: 68g | Polyunsaturated Fat: 252g | Monounsaturated Fat: 101g | Trans Fat: 3g | Cholesterol: 186mg | Sodium: 699mg | Potassium: 1080mg | Fiber: 14g | Sugar: 15g | Vitamin A: 3403IU | Vitamin C: 55mg | Calcium: 209mg | Iron: 8mg

If you love Trader Joe’s and you love their cookie butter, you are going to LOVE this recipe. This homemade version tastes exactly like it (except better), and then you can have it on hand all year long!

I love copycat recipes. There is nothing like eating food that’s better than takeout in the comfort of my own home! Check out these favorites like these Air Fryer Avocado Egg Rolls (Cheesecake Factory Copycat!), this yummy Copycat Chick-fil-A Sandwich or this classic Super Easy Mongolian Beef (P.F. Chang’s Copycat).

What is Cookie Butter?

If you haven’t had cookie butter yet, then you are in for the most delicious treat! Made from biscoff cookies, milk, sugar, and cinnamon, this delicious spread makes everything taste better!

This recipe is creamy, delicious, and better than Trader Joe’s! In fact, this recipe is so easy you can make it whenever you want and save yourself a trip to the store! Try using this on cinnamon rolls , in an ice cream sundae, waffles, or even mix it into your oatmeal!

Ingredients in Cookie Butter

There are only 4 ingredients you need to make cookie butter! So if you love the flavor of biscoff, this recipe is easy and delicious. Check out the recipe card at the bottom of the post for all of the exact measurements.

• Biscoff Cookies: This is the entire base of the butter and will give it that classic biscoff flavor!
• Evaporated Milk: This will help make the butter nice and creamy.
• Powdered Sugar: This adds a sweet flavor and nice texture to the butter.
• Ground Cinnamon: This complements the Biscoff perfectly!

How to Make Homemade Cookie Butter

If you have a mixer or food processor, this recipe will be a breeze! It comes together in less than 5 minutes!

1. Combine and Mix: Add all the ingredients to a food processor or blender and mix until smooth. Scrape down the sides and bottom as needed.
2. Store: Transfer to a jar or airtight container and store in the fridge for up to 2 weeks.

More Delicious Butter Recipes

I love homemade butter! It’s so flavorful and delicious. You have to try these favorites!

Dressings, Sauces, and Dips

Cowboy Butter

5 minutes

Dressings, Sauces, and Dips

Easy Honey Butter

5 minutes

Pantry Staples

Homemade Butter

20 minutes

Dressings, Sauces, and Dips

Cinnamon Honey Butter (Texas Roadhouse Copycat)

5 minutes

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Cookie Butter (Trader Joe’s Copycat)

If you love Trader Joe's and you love their cookie butter, you are going to LOVE this recipe. This homemade version tastes exactly like it (except better), and then you can have it on hand all year long!

Course baking, Butter, pantry staple

Cuisine American

Keyword biscoff butter, cookie butter, trader joe’s, trader joe’s copycat

Prep Time 5 minutes minutes

Total Time 5 minutes minutes

Servings 10 ounces

Calories 29kcal

Author Alyssa Rivers

Ingredients

• 1 (8.8 ounce) package of Biscoff cookies (about 32 cookies)
• ½ cup evaporated milk
• ¼ cup powdered sugar
• ½ teaspoon ground cinnamon

Instructions

• Add 1 (8.8 ounce) package of Biscoff cookies, ½ cup evaporated milk, ¼ cup powdered sugar, and ½ teaspoon ground cinnamon to a food processor or blender and mix until smooth. Scrape down the sides and bottom as needed.
• Transfer to a jar or airtight container and store in the fridge for up to 2 weeks.

Nutrition

Serving: 1T | Calories: 29kcal | Carbohydrates: 4g | Protein: 1g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 0.04g | Monounsaturated Fat: 0.3g | Cholesterol: 4mg | Sodium: 14mg | Potassium: 39mg | Fiber: 0.1g | Sugar: 4g | Vitamin A: 30IU | Vitamin C: 0.2mg | Calcium: 34mg | Iron: 0.03mg