Recipes – Page 13

Roasted Asparagus with Lemon and Feta

September 12, 2019~ Side Dishes, The Platefull Blog

This is definitely one of the easiest side dish recipes you could ask for and has quickly become one of my go-to sides for a weeknight dinner.

Roasted Asparagus with Lemon and Feta

Author: Sarah

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Ingredients

Scale

1 bunch asparagus

1/2 cup feta

1 lemon

1 Tbsp olive oil

salt and pepper

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Instructions

Preheat the broiler. Trim the asparagus and toss with olive oil, salt, and pepper. Spread the asparagus on a sheet pan and broil until tender and starting to brown. As soon as the asparagus comes out of the oven, squeeze the juice of 1 small lemon over the top and sprinkle with feta.

Alternatively, the asparagus can be cooked on the grill.

Fajita Chicken

September 10, 2019~ Main, The Platefull Blog

One of my favorite recipes is my fajita stuffed chicken. It’s gooey-gooey, cheesy fajita goodness stuffed into a chicken breast and baked. When I set out to do my first Whole 30, I had to find a way to get the same flavors, fast and easy. That’s where this recipe was born (if you can even call it that – it’s so easy, it’s not really even a recipe!). This is my kind of weeknight dinner!

Fajita Chicken

Author: Sarah

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Ingredients

Scale

2 Tbsp Penzey’s Fajita Seasoning, divided

2 Chicken Breasts

1 bag Fire Roasted Peppers and Onions (Frozen, from Trader Joe’s)

Guacamole (Trader Joe’s Avocado’s Number Guacamole)

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Instructions

Preheat the oven to 375. Place two chicken breasts in a baking dish and sprinkle with 1 Tbsp fajita seasoning. Bake for 15 minutes.

After 15 minutes, top the chicken breasts with the peppers and onions and sprinkle the remaining 1 Tbsp of fajita seasoning on top. Bake for another 15 minutes, or until the chicken is fully cooked.

Serve topped with Trader Joe’s Avocado’s Number Guacamole.

Sheet Pan Fajitas

September 10, 2019~ Main, The Platefull Blog

I have been completely obsessed with sheet pan dinners lately. There is nothing easier on a busy school night than a meal that can be fully prepped ahead of time and thrown into the oven on one pan at dinner time. The best thing about these is that I just put the pan directly onto the table, set out tortillas and toppings, and everyone built their own! Just ask my kids – when you build your own fajita, it tastes great. When your mom builds it for you – no bueno. I hope you find a sous chef as cute as mine! 😉

Sheet Pan Fajitas

Author: Sarah

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Ingredients

Scale

3 Tbsp olive oil, divided

2 tsp chili powder

1 tsp paprika

1 1/2 tsp ground cumin

1/2 tsp ground coriander

2 large chicken breasts (1 to 1 1/2 lbs), sliced into 1/2 inch thick strips

2 bell peppers (green, red, or yellow – your preference), sliced into strips

1 sweet yellow onion, halved and sliced

For serving:

Tortillas

Shredded cheese

Sour Cream

Salsa

Avocado or Guacamole

Lime

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Instructions

Prehead oven to 400 degrees.

In a large bowl, combine 2 Tbsp olive oil and spices. Add the chicken strips and toss well to coat the chicken.

Line a sheet pan with foil. Spread out the chicken on one side. Spread out the peppers and onions on the other side and drizzle with the remaining 1 Tbsp olive oil. Toss to coat.

Bake, tossing the veggies once during cooking, until the chicken has cooked through, about 18-20 minutes (make sure the chicken has reached 165 degrees in the thickest parts). When the chicken has finished cooking, remove from the open and squeeze a little fresh lime juice over the top of the chicken. (If you don’t have fresh limes, skip this step).

Serve with tortillas, shredded cheese, sour cream, salsa and guacamole.

Notes

To prep ahead, mix the spices and store in a small spice container. Slice the chicken and veggies and refrigerate. On the day of cooking, combine the spices with 2 Tbsp olive oil and mix well with the chicken. Follow remaining recipe steps.

One-Pan Sausage and Peppers

September 7, 2019~ Main, The Platefull Blog

I don’t think dinner could get much easier than this recipe! I love a meal that produces very few dishes. While I love to cook, I hate doing the dishes. Someday I’ll task the boys with that job. 😉

One-Pan Sausage and Peppers

Author: Sarah

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Ingredients

Scale

1 Tbsp olive oil

1 package Trader Joe’s Sun-dried Tomato and Basil Chicken Sausage

1 package pre-sliced fajita veggies

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Instructions

Heat the skillet over medium heat. Cook the chicken sausage (whole) until partially cooked and browned some on the outside. Remove from the pan and slice into 1.5 inch thick slices. Add 1 Tbsp oil to the pan. Add the sausage slices and fajita veggie mix and cook until charred. Flip the sausage pieces over part way through so they get a char on both of the cut sides.

Notes

I use the frozen peppers and onion mix from Trader Joe’s. You could also use fresh peppers and onions (slice them ahead to make mealtime even easier).

BBQ Pork Stuffed Sweet Potatoes with Crispy Shallots and Slaw

September 5, 2019~ Main, The Platefull Blog

One of the things I love about stuffed sweet potatoes is that I can modify the meal to suit my kids’ tastes without sacrificing my Whole30 plans. For this recipe, I just serve their items separate – they don’t like them all mixed together, but are happy to eat plain meat and plain potato. Add a side of fruit and they are good to go!

BBQ Pork Stuffed Sweet Potatoes with Crispy Shallots and Slaw

Author: Sarah
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 4 servings 1x

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Ingredients

Scale

4 sweet potatoes

1 package Kirkland’s Smoked Pulled Pork

2 medium Shallots

Barbecue Sauce

3 Tbsp olive oil

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Instructions

Wash the sweet potatoes and poke holes in them for microwaving. Microwave until cooked through. Microwave the pulled pork to warm, following the instructions on the package. While the potatoes and pork are cooking, heat the oil in a small skillet over medium high heat. Thinly slice the shallots. When the oil is hot, add the shallots and cook until golden brown. Drain on paper towels.

To assemble, cut the sweet potato open lengthwise. Stuff with the pulled pork, top with your favorite barbecue sauce and crispy shallots. If you’re feeling adventurous, you can even top with coleslaw! Or just have it on the side.

Buffalo Chicken Stuffed Sweet Potatoes

September 2, 2019~ Main, The Platefull Blog

I am crazy for “buffalo” anything! I love buffalo wings, buffalo chicken sandwiches, buffalo chicken salads, you name it. So why not stuff a baked sweet potato (or microwaved sweet potato if you’re like me) with all the deliciousness of buffalo chicken?!

This recipe makes for a super simple weeknight dinner if you do a little prep ahead. Sunday is my meal prep day, so I typically will shred the chicken and dice the veggies on Sunday, then serve this meal on Monday or Tuesday night.

Buffalo Chicken Stuffed Sweet Potatoes

Author: Sarah
Prep Time: 5 minutes
Cook Time: 15 minutes
Total Time: 20 minutes
Yield: 4 servings 1x

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Ingredients

Scale

4 sweet potatoes

1 Tbsp olive oil

1 small yellow sweet onion, diced

3 garlic cloves, minced

1 small zucchini, diced

1 red bell pepper, diced

1 cup mayo (I prefer Primal Kitchen’s Avocado Mayo)

3/4 cup Frank’s hot sauce

1 rotisserie chicken, shredded

For Toppings:

1 Avocado

2 stalks Green Onion

1/4 cup Gorgonzola

Ranch Dressing (I prefer Tessamae’s Creamy Ranch)

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Instructions

To prep, shred the chicken and dice the vegetables. Scrub the sweet potatoes, poke holes, and microwave until cooked through. While the sweet potatoes are microwaving, add the olive oil to a skillet over medium heat. Add the onion, pepper, and zucchini and sauté until softened, about 5-7 minutes. Add the garlic and sauté for about 30 seconds, then add the shredded chicken and cook until warmed through.

While the veggies are cooking, stir together the mayo and hot sauce. When the veggies and chicken are cooked, turn off the heat and pour in the mayo/hot sauce mixture. Stir until well combined.

Cut the sweet potatoes open lengthwise and stuff with buffalo mixture. Top with diced avocado, gorgonzola cheese, sliced green onions, and ranch dressing.

Notes

This is a really simple weeknight dinner if you do a few steps ahead of time on the weekend! Shred the chicken and dice the veggies ahead of time and refrigerate (1-2 days).

Harvest Chicken Salad

August 31, 2019~ Main, The Platefull Blog

Who else is ready for Fall to finally arrive?! While I know summer is a favorite for many people, I absolutely love Fall. Since school started, I’ve been working on really simple, make ahead meals. This is one of them! We used to buy a similar chicken salad at a local grocery store until I decided I could make it on my own and control the ingredients in it. This dish is perfect for a make ahead dinner, or to store in the fridge for lunches during the week. Pair with butter lettuce leaves for a Whole 30 compliant meal, or put on a flaky, buttery croissant. Delish either way!

Harvest Chicken Salad

Author: Sarah
Prep Time: 10 minutes
Total Time: 10 minutes
Yield: 4 servings 1x

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Ingredients

Scale

1/2 cup avocado mayo

4 tsp fresh lemon juice

1 Tbsp fresh dill, chopped

2 lbs shredded rotisserie chicken

4-5 dried apricots (No sugar added)

1 stalk celery

1/8 cup dried cranberries No sugar added (apple juice infused for sweetening)

1/2 cup grapes, halved

1 head Butter lettuce, for serving

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Instructions

In a bowl, combine the mayo, lemon juice, and dill. Chop the chicken, apricots, celery, and slice the grapes. Put these and the cranberries into the bowl and combine. Serve with Bibb lettuce leaves to make a chicken salad wrap!

Pumpkin Spice Latte

September 12, 2017~ Drinks, Recipes, The Platefull Blog

Hello Fall! Its starting to get cooler here at night and I am just so ready for Fall. Its my favorite season! I saw the other day that the beloved PSL is back, so in an effort to stick with my healthy eating plan, I’ve recreated my favorite fall drink to fit with my “rules.” This is my favorite drink to curl up under a blanket with on the deck in the chilly morning air! Enjoy!

*Recipe adapted from Iowa Girl Eats (one of my favorite food blogs!)

Pumpkin Spice Latte

Author: Sarah

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Ingredients

Scale

4 dates, pitted

4 cups coconut milk

8 tbsp pumpkin puree

1 tsp pumpkin pie spice

3/4 tsp cinnamon

1 1/2 tbsp vanilla

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Instructions

Use a stick blender to blend the pitted dates into the pumpkin puree. (Do this is a tall, skinny container to avoid pumpkin going everywhere!). Transfer the puree to a medium saucepan. Add the cinnamon and pumpkin pie spice. Stir until bubbly and fragrant. Add the vanilla and stir for 1 minute. Pour in the coconut milk and whisk until the mixture has come to a soft boil. Let it simmer, whisking occasionally, for about 5 minutes.
Line a sieve with a single layer of cheesecloth and place over a pitcher. Slowly pour the hot mixture over the sieve to strain.
Prepare 1-2 shots of espresso (I prefer 2 shots from my Nespresso machine). Fill the remainder of the cup with the pumpkin spice latte mixture.