Kale & Brussels Sprout Salad with Almonds, Parmesan & Lemon-Mustard Dressing

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Warmer temperatures are upon us and that means it's time to break out the refreshing, healthy summer recipes! This salad is filling and crisp with a perfectly tangy dressing. It makes a great side dish or a hearty lunch. Enjoy!

Printable Recipe

Ingredients

For the salad:

• 1 cup slivered almonds
• 1 lb. Brussels sprouts, trimmed, halved and thinly sliced
• 1 lb. kale (about 1 large bunch), thick center rib removed, leaves thinly sliced
• 1 cup Parmigiano Reggiano, grated

For the dressing:

• 1/4 cup fresh lemon juice, from about 2 lemons
• 1/2 cup extra virgin olive oil
• 1 tbsp. Dijon mustard
• 2 tbsp. finely chopped shallots
• 1 tsp. garlic, minced
• 1/2 tsp. salt
• 1/4 tsp. pepper

Preheat the oven to 350 degrees F. Line a baking sheet with aluminum foil for easy clean-up. Bake the almonds for 5-8 minutes, until toasted and fragrant. Keep a close eye on them; they burn quickly.

Combine the Brussels sprouts and kale in a large bowl.

Make the dressing by combining all of the ingredients in a small bowl. Pour over the vegetables. Add most of the walnuts and cheese, reserving some to garnish the platter, and toss well. Let the salad sit at room temperature for at least 30 minutes (or up to a few hours in the fridge) to allow the flavors to meld and the vegetables to soften. Taste and adjust seasoning if necessary. Transfer to a serving dish and scatter the remaining walnuts and cheese over top. Serve at room temperature.

Source: Adapted from Once Upon a Chef

Fresh Taco Salad with Avocado Dressing (Whole30)

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This creamy avocado dressing seriously makes this salad. I'm borderline obsessed with avocados and I'm honestly shocked I've never thought to use them in a dressing before. The only downside is that the dressing doesn't last too long in the fridge (maybe 2-3 days), but if you're as hooked as I am, it won't last that long anyways. And that's good news, too, because it will force you to eat salads. Enjoy!

Printable Recipe

Ingredients

Avocado Dressing:

• 1 avocado, pitted and peeled
• 1/3 cup coconut cream (the thick stuff from the top of a full fat coconut milk can)
• 3 tbsp. olive oil
• 1/4 cup water
• 1 packed cup fresh cilantro
• 1 clove of garlic, peeled
• 1/2 lime, juiced
• 1/4 tsp. salt
• Pinch black pepper
• 1/4 tsp. chili powder
• Extra water, for thinning

Taco Meat:

• 2 tsp. chili powder
• 1 tsp. cumin powder
• 1/4 tsp. paprika
• 1/4 tsp. garlic powder
• 1/4 tsp. onion powder
• 1/4 tsp. dried oregano
• 1/2 tsp. salt
• 1 lb. ground meat
• 2 tbsp. water

Salad:

• 1 large head of romaine lettuce, chopped
• 1 avocado, sliced
• 1 cup cherry tomatoes, halved
• 1/3 cup green onions, chopped
• 1 bell pepper, diced

To make dressing: Combine all dressing ingredients in a blender and process until creamy smooth. Adjust for salt and pepper. Thin with additional water to desired consistency.

For taco meat: Combine spices in a small bowl and set aside. Heat a large skillet on medium heat. Add ground meat and cook until brown. Drain and then add back into pan. Add spices and water and stir to combine. 

For salad: Combine salad ingredients in bowl. Add spiced ground meat and drizzle with creamy avocado dressing. Enjoy!

Source: Adapted from Savory Lotus

Ribeye Lettuce Wraps with Sweet Pepper Guacamole (Whole30)

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This is definitely my favorite Whole30 recipe. I used the blackening season I normally use, which I love, and then decided to serve the steak on lettuce instead of in a tortilla. Since I used ribeye, the meat is really moist and flavorful. Adding sweet peppers to the guacamole gives the topping a little twist and a yummy crunch. I'm definitely planning on making this again soon, even when not on our diet. Enjoy!

Printable Recipe

Ingredients

• 1.5-2 lbs. ribeye steak
• 1/2 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Romaine lettuce, for serving
• Fresh salsa, for serving

For Sweet Pepper Guacamole:

• 3 ripe avocados
• 1/2 cup red onion, chopped
• 1 small tomato, seeded and chopped
• 2 small sweet peppers, seeded and chopped
• 2 tbsp. fresh cilantro leaves, chopped
• 1/2 tsp. salt
• 1 lime, juiced

For the ribeye: Mix salt, cumin, paprika, onion powder, garlic powder, chili powder, oregano and pepper in a small bowl. Drizzle with olive oil and stir to combine. Rub mixture on both sides of ribeye steak.

Heat a grill pan over medium-high heat. Spray with cooking spray. Add ribeye and cook for 3 minutes to sear. Flip and cook an additional 3 minutes.

Transfer to oven and cook for 10 minutes, depending on desired doneness. Remove from oven and let rest for 10 minutes. Slice into strips.

For the guacamole: Cut the avocados in half and scoop out the insides. Place in a mixing bowl. Mash the avocados with a fork, leaving them slightly lumpy.

Add onion, tomato, peppers and cilantro to the avocado and stir to combine. Add salt and lime juice. Taste and adjust accordingly.

To serve: Top lettuce leaves with steak, guacamole and fresh salsa. Enjoy!

Source: SK Original

Spaghetti Squash with Meat Sauce (Whole30)

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Here's another Whole30 recipe for you! It's basically the same as my go-to spaghetti squash recipe, but I added meat to the sauce and eliminated cheese. I would have used fresh tomatoes, but I didn't have enough on hand so I resorted to canned tomatoes. Either would be equally as yummy! This was really hearty and filling and we all enjoyed it!

Printable Recipe

Ingredients

• 2 large spaghetti squash
• 1.25 lbs. lean ground beef
• 3 cloves garlic, pressed
• 2 tbsp. tomato paste
• 1 (29 oz.) can low-sodium tomato sauce
• 1 (15 oz.) can diced tomatoes
• 1/2 tsp. pepper
• 1/2 tsp. salt
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. basil leaves
• Dash of red pepper flakes

Preheat oven to 450 degrees F. Line a baking sheet with aluminum foil and spray with cooking spray.

Cut the squash in half. Remove all the seeds and pulp with a spoon and place cut side down on the baking sheet.

Place squash in the oven. Cook for 50 minutes.

Meanwhile, brown beef in a large pan. Once browned, drain but leave a very little fat at the bottom of the pan. Keep beef aside. 

Add the garlic to the pan with the beef drippings. Saute for 10 seconds, then add the tomato paste and cook for an additional 30 seconds. 

Add tomato sauce, diced tomatoes, pepper, salt, onion powder, garlic powder and basil leaves. Cook until starts to simmer, and then add beef back into the pan. Stir to combine. 

Bring to a boil, then cover and reduce heat to low. Simmer for 1 hour, stirring occasionally. 

Once squash is done, flip each half over and use a fork to scoop up the stringy pulp.

Top each squash half with a few spoonfuls of sauce. Serve immediately.

Source: SK Original

Baked Blackened Salmon (Gluten-Free)

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Bathing suit season is upon us (okay well, let's be honest...it's felt like bathing suit season for months now), so bring on the healthy recipes! Blackened salmon is a cinch to make and the spice mixture adds so much flavor to any type of fish. With a meal that can be prepped and on the table in under 20 minutes, it's no wonder this is making it onto our bi-weekly rotation. Top it with a dollop of refreshing guacamole or a side of sautéed vegetables, and you've got yourself a meal. Enjoy!

Printable Recipe

Ingredients

• 2 lbs. salmon, cut into 4 pieces
• 1 tsp. salt
• 1 tsp. cumin
• 1 tsp. paprika
• 1 tsp. onion powder
• 1 tsp. garlic powder
• 1 tsp. chili powder
• 1/2 tsp. oregano
• 1 tsp. pepper
• 2 tbsp. olive oil
• Guacamole, for serving (optional)

Preheat oven to 425 degrees F.

In a small bowl, combine salt, cumin, paprika, onion powder, garlic powder, chil powder, oregano and pepper. Mix well.

Sprinkle spice mixture evenly over each piece of salmon. Drizzle the olive oil over the spice mixture and rub to combine.

Bake for 15 minutes, or to desired doneness. 

Serve immediately with guacamole.

Source: SK Original

Cauliflower "Rice" Lemon Pilaf

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Here's a light and flavorful side dish or lunch idea. Cauliflower "rice" is used in place of rice for a guilt-free treat. Lemon juice spruces up the flavors of the dish while the panko Parmesan crumb topping adds just a little bit of crunch. Enjoy!

Printable Recipe

Ingredients

• 1 (14 oz.) package cauliflower cauliettes
• 1/4 tsp. salt 
• 1/4 tsp. pepper 
• 2 tbsp. olive oil 
• 1 tsp. lemon zest 
• 1 tbsp. lemon juice 
• 1 tbsp. parsley, chopped

Panko Parmesan crumbs:

• 1/4 cup panko bread crumbs, toasted
• 2 tbsp. Parmesan, grated
• 1 tsp. lemon zest
• 1 tsp. parsley, chopped

Pre-heat oven to 375 degrees.

Sprinkle salt, pepper and olive oil on raw cauliflower cauliettes and toss to coat evenly. Spread on parchment lined sheet pan and roast for 20 minutes. 

Remove from oven, toss with lemon zest, juice and parsley in serving dish.

Toast panko crumbs in oven for 3-5 minutes until golden. Remove from oven and mix in Parmesan, zest and parsley.

Sprinkle crumbs on cauliflower just before serving.

Source: Culinary Cuts Club

Squash Ratatouille

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Both of my kids love squash, so roasted zucchini and yellow squash are side dish staples in our house. The other day I was prepping our routine side dish when I decided to spruce things up! Bradley was watching Ratatouille, so I thought, "Why not?" I used ingredients I had on hand (so no eggplant nor tomatoes per traditional recipes), but feel free to add them if you have them! I loved this and can't wait to make it again. The kids gobbled it up, too!

Printable Recipe

Ingredients

For the sauce:

• 2 tbsp. olive oil
• 1/2 onion, diced
• 3 tsp. garlic, minced
• 1/2 yellow bell pepper, seeded and diced
• Salt and pepper, to taste
• 1 tsp. dried basil leaves
• 1 (14.5 oz.) can diced tomatoes, drained

For the sliced veggies:

• 2 yellow squash
• 2 zucchinis

For the herb seasoning:

• 1 tsp. dried basil leaves
• 1 tsp. garlic, minced
• 1 tsp. dried parsley
• 1/4 tsp. dried thyme
• Salt and pepper, to taste
• 3 tbsp. olive oil

Preheat the oven for 375 degrees F.

Slice the zucchini and yellow squash into approximately 1/16-inch rounds, then set aside.

Heat 2 tbsp. of olive oil in an 8-inch oven safe pan. Sauté onions, garlic and bell peppers until soft. Season with salt, pepper, and dried basil, then add diced tomatoes. Stir until ingredients are fully incorporated. Turn off the heat and smooth the surface of the sauce with your spatula.

Arrange the sliced veggies in alternating patterns on top of the sauce from the outer edge to the inside of the pan. Season with salt and pepper.

Mix herb seasoning ingredients and pour over the vegetables.

Cover the pan with aluminum foil and bake for 40 minutes. After 40 minutes, uncover, then bake for an additional 20 minutes. The vegetables should be soft.

Serve while hot or at room temperature.

Source: Adapted from Buzzfeed

Cauliflower Fried "Rice"

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Cauliflower rice is the new "rage" these days, so I was eager to try it in my favorite fried rice recipe. The only substitution I made was subbing cauliflower for rice or quinoa, and this easy meal turned into a low-carb, delicious and super filling meal. Chris and I honestly couldn't taste even one hint of cauliflower. It was so, so yummy and incredibly healthy, so I think this might be my go-to fried "rice" recipe from now on since the kids gobbled it up, too. Enjoy!

Printable Recipe

Ingredients

• 1 tbsp. olive oil, divided
• 1/2 cup onion, chopped
• 1/2 cup matchstick carrots, chopped
• 3 scallions, chopped
• 3 tsp. garlic, minced
• 1/2 tsp. fresh ginger, minced OR 1/4 tsp. dried ginger
• 1 (14 oz.) bag cauliflower rice
• 2 eggs, lightly scrambled (still raw)
• 1/2 cup frozen peas, thawed

Sauce:

• 1 1/2 tbsp. teriyaki sauce
• 2 1/2 tbsp. low sodium soy sauce
• 1 tsp. sesame oil

Mix mix sauce ingredients (teriyaki, soy sauce, and sesame oil) together in a small bowl. Set aside.

Heat 1/2 tbsp. olive oil in a large sauté pan over a high heat. Add onion and carrot and cook for two minutes. Add scallions, garlic and ginger to the pan. Cook another two minutes. Add in the rest of the olive oil and the cauliflower. Stir-fry for about two minutes. 

Add sauce to the pan and stir-fry until incorporated, about two minutes. 

Make a well in the center of the cauliflower mixture and pour eggs in. Scramble the eggs with a spatula. Once cooked, combine with the rest of the cauliflower mixture.

Add the peas, then toss everything together until the peas are warmed through. Serve immediately or at room temperature.

Source: Adapted from this SK recipe

Grilled Chili Lime Chicken Fajita Salad

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We absolutely loved this salad. I'm always looking for a healthy main course that's filling and delicious, and this definitely worked for us. The dressing was crisp and light, and since the chicken is marinated in the same dressing it adds extra flavor to the salad. I'll definitely be making this one again soon. Enjoy!

Printable Recipe

Ingredients

Marinade/Dressing:

• 6 tbsp. olive oil
• 2/3 cup freshly squeezed lime juice
• 1/4 cup. fresh cilantro, chopped
• 4 tsp. garlic, minced
• 2 tsp. brown sugar
• 1/4 tsp. red chilli flakes
• 1 tsp. ground cumin
• 1 1/2 tsp. salt

Salad:

• 4 boneless chicken thigh fillets, skin removed
• 1/2 green bell pepper, seeded and sliced
• 1/2 red bell pepper, seeded and sliced
• 1 small onion, sliced
• 5 cups Romaine lettuce leaves, washed and dried
• 2 avocados, pitted and sliced
• Extra cilantro leaves to garnish
• Sour cream, for serving (optional)
• Shredded cheese, for serving (optional)

Whisk marinade ingredients together to combine. Pour half the marinade into a shallow dish to marinade the chicken fillets for two hours if time allows. Refrigerate the reserved untouched marinade to use as a dressing.

Heat about one teaspoon of oil in a grill pan or skillet over medium-high heat and grill chicken fillets on each side until golden, crispy and cooked through. (Grill in batches to prevent excess water being released.) Once chicken is cooked, set aside and allow to rest.

Wipe pan over with paper towel; drizzle with another teaspoon of oil and fry pepper and onion strips until cooked to your liking, or about 7 minutes.

Slice chicken into strips and prepare salad with leaves, avocado slices, peppers, onion strips and chicken. Drizzle with remaining marinade/dressing and serve with (optional) extra cilantro leaves, sour cream and cheese.

Source: Adapted from Cafe Delights

Blackened Chicken

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I usually order blackened chicken whenever I can, but now that I've found a recipe that trumps my go-to restaurant order, I'm going to start making it at home! You can put this chicken on a salad, in a sandwich or eat it plain. Or you can do what we did and serve it with a refreshing dollop of homemade guacamole. It's amazing however you have it. Enjoy!

Printable Recipe

Ingredients

• 1 1⁄2 tbsp. paprika
• 1 tsp. salt
• 1 1⁄2 tsp. onion powder
• 1 1⁄2 tsp. garlic powder
• 1⁄2 tsp. pepper
• 1⁄2 tsp. black pepper
• 1⁄2 tsp. thyme
• 1⁄2 tsp. oregano
• Dash of cayenne pepper
• 6 chicken breasts
• 2 tbsp. butter, plus extra if necessary

Combine all seasonings in a shallow bowl.

Dredge each chicken breast in the spice mixture and shake off the excess.

Heat a large skillet to medium-high heat. Add butter and allow to melt.

Add chicken in an even layer and cook for 5-7 minutes per side, cooking in batches if necessary and adding more butter.

Remove from skillet and serve immediately.

Source: Adapted from Food.com

Festive Roasted Vegetables (Gluten-Free)

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Not only do I love this recipe because it's really easy (my two-year-old helped with almost every step) and spiced perfectly, but it's a perfect make-ahead dish. It's great both fresh out of the oven or at room temperature, so you can make it earlier in the day and just let it sit out until you're ready to serve it…totally ideal for Christmas day! The mix of vegetables will satisfy everyone, plus it's gluten-free! Enjoy!

Printable Recipe

Ingredients

• 1/3 cup olive oil
• 2 cups baby carrots
• 1 (8 oz.) packaged sliced baby bella mushrooms
• 1 1/2 cups Brussels sprouts, ends removed, halved and outer leaves removed
• 4 cups red potatoes, cut into quarters (about 1 1/2-inch pieces)
• 1 cup butternut squash, cut into 1-inch pieces
• 2 tsp. black pepper
• 1 tsp. sea salt
• 1 tsp. dried oregano
• 1 tsp. dried thyme
• 1 tsp. dried basil

Preheat oven to 400 degrees F.

Add all vegetables into a large bowl and drizzle with olive oil. Sprinkle with pepper, salt, oregano, thyme and basil and stir so evenly coated. Pour vegetables into an even layer on two baking sheets.

Bake for 45-50 minutes, flipping halfway through. Serve hot or at room temperature.

Source: Adapted from Love Grows Wild

Turkey Santa Fe Stuffed Zucchini Boats

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I'm a huge, huge fan of zucchini boats since they are extremely healthy and make a perfect "plate" for any type of filling. I'm obsessed with this Italian version that I make often, but these Santa Fe boats give them a run for their money. They're packed with tons of vegetables (beans, tomatoes, onions, corn) and then get a little kick from the salsa and cumin. They're really easy to pull together and make a great dinner for a crowd. Using turkey in place of beef saves you a ton of calories, too. Enjoy!

Printable Recipe

Ingredients

For the filling:

• 1 (12 oz.) package 93% lean ground turkey
• Salt, to taste
• 3/4 cup canned black beans, rinsed and drained
• 3/4 cup corn kernels, drained
• 1 jalapeño, seeded and chopped
• 1/2 (15 oz.) jar petite diced tomatoes, drained
• 1/2 cup jarred mild salsa
• 1 tsp. garlic, minced
• 1/4 cup onion, chopped
• 2 tbsp. cilantro, chopped
• 1 tsp. cumin

For the zucchini:

• 5 medium zucchini (7 oz. each), cut in half lengthwise
• 2 cups Mexican blend cheese, shredded

Spray a 13x9 in baking dish with cooking spray and set aside. Preheat oven to 400 degrees F.

Using a small spoon, hollow out the center of the zucchini halves, leaving 1/4-inch thick shell on each half. Chop the scooped out flesh of the zucchini in small pieces and set aside 3/4 of a cup to add to the turkey filling, (squeeze excess water with a paper towel) discarding the rest.

In a large skillet, brown the turkey and season with salt. When the turkey is browned, add the reserved chopped zucchini flesh, black beans, corn, jalapeño, tomatoes, salsa, garlic, onion, cilantro and cumin.Mix well and simmer on low, covered for 15 minutes. Remove lid, and simmer for an additional 5 minutes or until liquid reduces and mixture thickens.

Place the hollowed out zucchini cut side up in the prepared baking dish. Using a spoon, fill the hollowed zucchini boats with the turkey mixture, dividing the filling equally, about 1/3 cup in each. Sprinkle the cheese evenly on the top of each zucchini boat.  Cover with foil and bake 35 minutes until cheese is melted and zucchini is cooked through.

Source: Adapted from Skinnytaste

Grilled Shrimp Salad with a Garlic Balsamic Vinaigrette

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Chris and I have been craving healthy dinners the past few weeks, so I've been perusing my "Healthy Eating" section for some recipe inspiration. Salads always seem like the way to go, but I find myself having to add a lot of fixings so that we aren't starving a few hours later. A simple protein (like shrimp) and tons of other vegetables are an easy way to load up a salad and make it a hearty main course. Top with a delicious vinaigrette and you're done. Enjoy!

Printable Recipe

Ingredients

Dressing: 

• 1/4 cup balsamic
• 2 garlic cloves, finely minced
• Salt and pepper, to taste
• Pinch of sugar
• 1 tbsp. Dijon mustard
• 1/4 cup olive oil

Shrimp:

• 1/4 lb. peeled and deveined shrimp
• Salt and pepper, to taste

Salad:

• 1/4 cup canned corn, drained
• 1 bag salad greens
• 1/4 cup cherry tomatoes, cut in half
• 1/2 green pepper, chopped
• 1/2 cucumber, peeled, seeded and chopped
• 1/4 cup mushrooms, sliced

In a small bowl, combine the balsamic vinegar, garlic, salt, pepper, sugar and Dijon. Slowly whisk in the olive oil and set aside.

Meanwhile, sprinkle the shrimp with salt and pepper. 

Lightly spray a grill pan with cooking spray. Add the shrimp and cook for 2 minutes per side or until pink. Remove from the grill and set aside.

Add the corn to to a dry skillet and cook for 3-4 minutes or until begins to char.

Add the salad greens to a bowl. Top with corn, tomatoes, green peppers, cucumbers, mushrooms and shrimp. Drizzle salad dressing over top.

Source: SK Original

Supreme Pizza with a Cauliflower Crust

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I was so excited when I got Kirstin's blog, Loving Life, for SRC this month! I came across her recipe for a Cauliflower Crust and I just couldn't wait to make it. I had seen cauliflower crusts floating around Pinterest for some time now, and this was the perfect excuse to finally give it a try!

We loved this healthy version of a pizza! We still satisfied our pizza craving with the cheese, sauce and toppings, but cut back a ton of calories and carbs by using cauliflower as the "dough" instead of it being bread-based. The crust had a little bit of a different texture than a regular crust, but not by much! Chris took a bite and knew there was something different about it, but couldn't put his finger on what it was. He ate three slices! This is a great dinner for when you want to eat unhealthy, but you know you shouldn't. Enjoy!

Printable Recipe

Ingredients

For the crust:

• 1 head of cauliflower
• 1 egg
• 1 1/2 cups Mozzarella cheese, shredded
• 1 tsp. Italian seasoning
• 1 tsp. garlic powder

For the topping:

• 1 cup pizza sauce
• 1 1/2 cups Mozzarella cheese, shredded
• 1/2 cup pepperoni slices
• 1/4 cup black olives, sliced
• 1/4 green pepper, sliced thin
• 1/4 cup Parmesan cheese, grated

Using a food processor, pulse the cauliflower until "riced" or broken up into small, rice-sized pieces.

Place in a microwave safe bowl and microwave for 8 minutes (no liquid needed).

Allow cauliflower to cool slightly and then place in a clean dish towel. Ring out excess liquid. Place back in bowl and fluff with a fork.

Add in egg, 1 1/2 cups Mozzarella cheese, Italian seasoning and garlic powder. Mix well.

Preheat oven to 400 degrees F. Line a baking sheet with parchment paper or a silicone baking mat. Dump mixture on to pan and pat with your hands. Crust should be about 1/3" thick.

Bake in oven for 25-30 minutes or until nicely browned. 

Remove from heat spread with pizza sauce. Sprinkle with Mozzarella cheese. Top with pepperoni, olives and green peppers. Sprinkle with Parmesan cheese. Place back in the oven for 5-10 minutes or until cheese is melted.

Source: Adapted from Loving Life

An InLinkz Link-up

Roast Chicken with Vegetables (Gluten-Free)

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I love making roast chicken at home for a few reasons. 

First, it's inexpensive. 

Second, you only have to dirty one pan when preparing it. 

Third, it only takes ten minutes to prepare. 

Fourth, you can plop it in the oven and in one hour you have a moist, delicious meal ready for the whole family. Seriously! Throw some vegetables in the bottom of the roasting pan and you have all you need for a full dinner.

Oh and fifth, leftovers! We always have leftovers and I use those to make a sandwich the next day, or chicken salad, taquitos, quesadillas. Whatever my little heart desires! So nothing is wasted.

The bird really does turn out extremely tender with super crispy skin. This is both low-carb and low-calorie, so it fits most diet restrictions. No need to rush out to the store next time you need a roasted chicken…just whip one up yourself! I promise it probably won't even be as expensive and it will taste just as good. Enjoy!

Printable Recipe

Ingredients

• 1 large onion, sliced
• 2 cups baby carrots
• 3 potatoes, peeled and cut into chunks
• Olive oil
• 1 (3-4 pound) roasting chicken
• Salt and pepper
• 1/2 tbsp. thyme
• 1/4 cup lemon juice
• 2 tbsp. garlic, minced
• 2 tbsp. butter, melted

Preheat the oven to 425 degrees F.

Place the onions, carrots and potatoes in a roasting pan. Toss with salt, pepper and olive oil and arrange vegetables in an even layer. Add the rack on top of the roasting pan.

Remove the chicken giblets. Rinse the chicken inside and out. Pat dry with a paper towel and place on the roasting rack.

Salt and pepper the inside of the chicken. Add the thyme, lemon juice and garlic to the cavity.

Brush the outside of the chicken with the butter. Sprinkle with additional salt and pepper. 

Roast the chicken for 1 hour and 15 minutes, or until the juices run clear when you cut between a leg and thigh. 

Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.

Source: SK Original

Balsamic and Dijon Roast Pork

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Despite what you may think, roast pork only takes about an hour and comes out of the oven perfectly moist and full of flavors. I chose bold flavors for this roast (balsamic vinegar, Dijon mustard and onions), but we enjoyed the combination since the pork didn't turn out bland or boring. Pork is also generally inexpensive, so you can have a delicious and wallet-friendly meal on your table in no time. Enjoy!

Printable Recipe

Ingredients

• 2-2.5 lb. boneless pork roast
• 1/2 small onion
• 1 tbsp. olive oil
• 1 tbsp. balsamic vinegar
• 1 tbsp. garlic, minced
• 1/2 tbsp. course ground Dijon
• 1/4 tsp. salt
• 1/4 tsp. pepper

Preheat oven to 350 degrees F. Spray roasting pan with cooking spray.

Use paper towels to pat the roast dry. Put the pork on the prepared roasting pan.

Add onion, olive oil, balsamic vinegar, garlic, Dijon, salt and pepper to a food processor. Slowly pulse until it becomes a paste. Spread mixture on top of pork.

Roast for 45 minutes to 1 hour (about 20 minutes per pound) or until the internal temperature reaches 145 degrees F.

Remove the pork from the oven and allow to rest for 10 minutes. Slice and serve.

Source: SK Original

Loaded Chicken and Potato Casserole

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This is easily going to be one of my new favorite casseroles. I literally threw everything into one dish and let it bake. I ended up with a casserole that tasted like a loaded baked potato, but had chunks of seasoned chicken mixed in for extra protein. Chicken, potatoes, onion, cheese, bacon. What more could you want?

A simple paprika and garlic powder combination gave the chicken and potatoes a ton of flavor. It also made the house smell ah-maz-ing. I love one pot meals since it's hard to cook with Bradley in the kitchen. He likes to be my sous chef, which is extremely adorable, but is also a hindrance when trying to cook. It's hard cooking with a baby on my hip! So I put this together while he napped and my dinner prep was done. So easy and so, so delicious. Enjoy!

Printable Recipe

Ingredients

• 1 1/2 lbs. boneless, skinless chicken tenders, cut into 1/2-inch pieces
• 5 medium white potatoes, cut into 1/2-inch cubes
• 1 small onion, diced
• 3 tbsp. olive oil
• 1/2 tbsp. paprika
• 1 tbsp. garlic powder
• 1 tsp. salt
• 1 tsp. black pepper
• 2 cups cheddar cheese, freshly shredded
• 1/2 cup cooked, chopped bacon OR real bacon bits
• 2 scallions, sliced thing, for garnish (optional)

Preheat oven to 400 degrees F. Spray a 9×13-inch baking dish with non-stick spray.

Spread the chicken, potato and onion pieces evenly into the baking dish.

In a large bowl, whisk together the olive oil, paprika, garlic powder, salt and pepper. Pour mixture evenly over the chicken, potatoes and onions. Stir to coat the chicken, potatoes and onions.

Bake, uncovered, for 50 to 55 minutes.

Remove from oven, and sprinkle evenly with the cheddar cheese and chopped bacon. Bake another 5 minutes, or until cheese is melted. Let stand 5 minutes before serving. Garish with scallions, if desired.

Source: Adapted from Life in the Lofthouse

{Tiny Tot Tuesdays} Mini Egg, Ham and Cheese Muffins

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Bradley is a big fan of having eggs in the morning, but it's not always easy nor convenient to whip up a batch of eggs for him (especially if we're in a rush). Therefore, I made a big batch of these delicious and easy egg, ham and cheese muffins to keep in the freezer at all times. When we're in a time crunch (or if I just want to get him something quick) all I have to do is zap a few of these in the microwave for 30 seconds. Then Bradley has a delicious, warm breakfast ready in no time. He loves these and easily eats 3-4 at a time! Enjoy!

Printable Recipe

Ingredients
Makes 24 mini muffins

• 6 eggs
• 1 tbsp. whole milk
• 1/2 cup cheddar cheese, shredded
• 1/4 cup deli ham, diced
• 1/4 tsp. seasoned salt
• 1/8 tsp. pepper

Preheat oven to 350 degrees F. Spray two mini muffin pans with cooking spray and set aside.

In a medium bowl, whisk the eggs and milk together. Add cheese, ham, salt and pepper and stir to combine. 

Pour mixture into prepared muffin tins, almost all the way to the top. Bake in preheated oven for 8-10 minutes or until muffins are set.

Serve immediately. If saving for later, keep in the refrigerator for 2 days or in the freezer for up to 3 months. To defrost, put muffins on a microwave-safe dish and microwave for 30 seconds.

Source: SK Original

Stuffed Eggplant (Gluten-Free)

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One of my friends moved all the way to Seattle, so luckily I was her recipient of perishable goods while she was packing up her home and office. She belonged to a CSA (Community Supported Agriculture) where she received weekly baskets of produce from a local farmer. Since she was unable to use all the produce she received in her last basket before she left, she graciously gave me a big batch of assorted vegetables since she knows I love to cook. When she told me an eggplant was included, I immediately started imagining all the things I could make with it.

This is a perfect weeknight dinner to share with someone. You get your share of meat, vegetables and cheese all wrapped up into one delicious dish. And if you each take a half, it's more than filling. I really loved this recipe and enjoyed the mix of flavors. The sausage adds some kick, the seasonings are perfect compliments to the vegetables, while the ooey gooey cheese melts and pulls the dish together. Enjoy!

Printable Recipe

Ingredients

• 1 large eggplant
• 3 tbsp. extra-virgin olive oil, divided
• 1/2 lb. ground beef
• 2 links mild Italian sausage, removed from casing
• Salt and freshly ground black pepper
• 1 small onion, finely diced
• 1/2 red pepper, finely diced
• 3 cloves garlic, minced
• 1/2 tbsp. dried parsley
• 1/2 tbsp. dried basil
• 1/2 cup Parmesan cheese, grated
• 1/2 cup part-skim Ricotta cheese
• 1 1/2 cups reduced-fat Mozzarella cheese, shredded, divided
• 1/2 cup tomato, seeded and diced

Preheat oven to 350 degrees F. Spray a baking sheet with cooking spray and set aside.

Cut the eggplant in half and scoop out the center, leaving enough meat inside the skin so that it holds its shape when baked. Chop 1 cup of the scooped out part and set aside. Evenly slice a very small strip of the skin (about 2 inches long) off the bottom of each eggplant half so the eggplant lays flat. 

Meanwhile, in a medium saute pan heat 1 tbsp. olive oil over medium heat. Season the beef with salt and pepper. Add the seasoned ground beef and the sausage to the pan and saute until browned. Drain.

In the same pan over medium heat, add the remaining 2 tbsp. olive oil and saute the onions, peppers, reserved 1 cup chopped eggplant and garlic until vegetables are tender. 

In a large bowl mix together the cooked vegetables, cooked meat, parsley, basil, Parmesan, Ricotta, 1 cup Mozzarella and the tomatoes.

Evenly fill the scooped-out eggplant halves with the meat mixture. Sprinkle evenly with remaining 1/2 cup Mozzarella cheese. 

Place on prepared baking sheet and cook for 30 minutes. Serve immediately.

Source: SK Original

Lighter Chicken Cutlets with Spinach, Roasted Red Peppers and Feta (Gluten-Free)

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My little brother and his fiancé are getting married in less than four months, and I'm so honored to be a part of their wedding party. I had to get a super small size for my bridesmaid dress, so I'm determined to (and I kind of have to) not gain any weight and get in shape before their big day. After all--pictures last a lifetime!

So in an effort to not pack on the pounds, I've been trying to come up with more low-carb and healthy dinners. Chris suggested making a meal with spinach since I rarely cook with the stuff, and my immediate instinct was to mix it with two of my favorite things: roasted red peppers and Feta cheese. I made a delicious topping to spread on top of the chicken to create a protein-packed meal that we all loved. Enjoy!

Printable Recipe

Ingredients

For chicken cutlets:

• 1-1 1/2 lbs. boneless, skinless chicken breasts
• Salt
• Pepper
• Garlic powder
• Canola oil

For topping:

• 1 tsp. olive oil
• 1/2 medium onion, chopped
• 3 tsp. garlic, minced
• 1/2 cup roasted red peppers, roughly chopped
• 1 (16 oz.) package frozen chopped spinach (thawed and juice squeezed out)
• Dash of nutmeg
• 1/4 tsp. salt
• 1/4 tsp. pepper
• 1/2 cup Feta cheese, crumbled

Pound cutlets until 1/4 inch thick. Sprinkle both sides with a small amount of salt, pepper and garlic powder.

Heat 1 tbsp. oil over medium-low heat. Add chicken in an even layer and cook breasts on each side until brown and cooked through, about 3 minutes per side. Place cooked chicken breasts on a baking sheet and and keep warm in a 200 degree F oven. Continue until all the chicken is cooked, adding more oil as needed.

Meanwhile, prepare the topping. Heat olive oil over medium heat. Add onions, garlic and red peppers and sauté about 1 minute. Add spinach, nutmeg, salt and pepper and cook another minute or until heated through. Remove from heat. Stir in the Feta until combined.

Spread 2 tbsp. of the topping mixture over each chicken breast. Serve immediately.

Source: SK Original