Life with a 6 month old requires some simple dinner options, and this one is killer. It takes all of 10 minutes to throw together and you’re done!
Being on Whole 30 we’ve been eating a lot of chicken, so I’m always looking for something to mix it up. These Applegate Farms sausages are the just the ticket. Be careful which ones you buy, only a few are compliant. But the Sweet Italian are good to go!
Simple potatoes and peppers bring some earthiness and sweetness to the dish, while keeping it feeling very homey. Once the flavors meld in the oven, mmm…good stuff.
Sausage and Peppers Bake
1 package of Applegate Farms Sweet Italian Sausage
1 red bell pepper
1 yellow bell pepper
6 small yukon gold potatoes
1/4 cup olive oil
1 tsp onion powder
salt and pepper
Chopped parsley and dijon mustard for garnish
Preheat the oven to 375. Chop the sausage into 1-inch pieces, add to a large along with chopped peppers and potatoes. Add olive oil and seasonings, stirring to coat and combine. Pour everything out onto a large cookie sheet and bake for 45 minutes. Top with chopped parsley and serve with dijon mustard.
I recently got a new cast iron skillet. And oh my gosh, I forgot how completely wonderful they are! I’ve been cooking literally everything in it recently and everything comes out so great. Plus once it’s seasoned it’s so easy to clean, which is a big plus.
I decided to try out some chicken legs in the skillet. But these aren’t your ordinary drumsticks – these are smoked paprika, crispy skin, juicy drumstick deliciousness. The sauce gets all up on your fingers when you dive into these juicy beauties. I literally burned my tongue on them because I have no chill when it comes to crispy skin chicken legs.
The other thing I love about this recipe is how easily it comes together. Mix a few things in the skillet, coat the chicken, then pop it into the oven to bake. Easy peasy! And I’m all about easy recipes with a (nearly) 6-month old on the loose.
Smoky Chicken Drumsticks
8 chicken legs
2 Tbsp smoked paprika
1 tsp red pepper flakes
3 cloves garlic, chopped
2 tsp salt
2 Tbsp fresh parsley, chopped
1/4 cup olive oil
Pre-heat oven to 425. In a cast iron skillet (or you can use an oven proof frying pan) mix together everything except the drumsticks. Turn heat on low and stir until fragrant (1-2 minutes). Add drumsticks one at a time, turning to coat in the mixture. Put the skillet into the hot oven and let bake for 45 minutes. Top with more fresh parsley and serve. Enjoy!
Since being on Whole 30, we’ve given up most desserts and sweets. But sometimes a healthy little treat really hits the spot! And the beauty of these little bad boys is that they’re packed full of nuts and dates and good things so you can have them at any time of day. They go as well in the morning with a cup of coffee as they do as an after dinner nibble!
Fudgy Coconut Chocolate Balls
Makes about 10 balls
1 cup pitted dates
1/2 cup cashews
1/2 cup pecans
1/2 cup unsweetened coconut flakes
1 Tbsp unsweetened cocao powder
Put all ingredients in a food processor and blend until everything is in small pieces, about 60 seconds (be careful not to overblend). Press a handful of the mixture into a ball about an inch in diameter. Refrigerate balls for an hour, then enjoy!
Jim and I started Whole 30 this month in an effort to reset our systems after an amazing (and delicious) vacation to North Carolina. We wanted to give our bodies a rest and some nutritional support, and as a bonus I figured after having a baby this might be great way to get my hormones a bit evened out. So here we go!
This was the first Whole 30 meal I tried making – so far it’s definitely making me think outside the box with our foods! I will say this buffalo chicken stuffed sweet potato really hit the spot!
Buffalo Chicken Stuffed Sweet Potato
2 Chicken breasts
2 Sweet potatoes around the same size
1/2 cup Franks Red Hot Original (Whole 30 approved!)
Cook chicken breasts with some salt and pepper in the crock pot for around 5 hours on low or 3 hours on high. Drain water, shred chicken, and add the hot sauce. Bake sweet potatoes in a 350 degree oven for an hour. Split potato and top with chicken mixture and green onion. Serve with a veggie on the side – I like asparagus or broccoli. Enjoy!
So I know it’s spring and root vegetables are more of a fall thing, but, I live in Florida. All the seasons are the same to me! And I can’t get these roasted little treasures out of my head. I roast butternut squash, beets, and red onion together for a hearty bowl of roasted goodness. These can be served as a side to any protein, put on top of a salad, or just eaten straight from a bowl. However you eat them, I hope you enjoy!
Roasted Root Vegetables
1 butternut squash
3 medium beets
1 large red onion
salt & pepper
Pre-heat oven to 350. Peel and cube the squash and beets. In a large bowl, toss squash and beet cubes in 2 tablespoons olive oil, salt and pepper. Once evenly coated, spread on a cookie sheet so most the veggies aren’t touching each other. Put in the oven and let roast for about 45 minutes, or until you can see the edges getting a little brown, turning halfway through. Cube the red onion and toss with some oil, salt and pepper. Add to the sheet, mixing all the veggies together and spreading them out again. Roast for another 20-30 minutes, until veggies are desired done-ness. I like to add the onion after the squash and beet have cooked for a while because otherwise it tends to burn.