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Grab those extra tomatoes from the garden or swing by your local farmer's market and make this recipe! The white wine adds the perfect punch to the pork and the fresh tomatoes make the MOST delicious orzo I've ever had. Originally I planned on adding cream to the orzo but after tasting it I realized adding anything else would simply take away from the rich garden fresh tomato flavor. If there's one thing you take away from this... Try. This. Recipe. Italian Pork Tenderloin with Roasted Tomato Orzo 4 Servings | Cook time: 45 minutes Notes: the most delicious way to use up those extra garden tomatoes! Ingredients: Pork: 1.5-2 lb pork tenderloin 2 tbsp dry white wine 1/2 tbsp balsamic vinegar 1 tsp olive oil 1 tbsp fresh rosemary 1 tsp Italian seasoning 2 cloves garlic, minced 2 tbsp plain greek yogurt 1/2 tbsp lemon juice 1/2 tsp pepper 1/2 tsp salt Tomato Orzo: 2 cups tomatoes (I did 1 cup diced yellow heirloom tomatoes and 1 cup cherry tomatoes) 1/2 cup onions, diced, 2 cloves garlic, chopped Salt and Pepper to taste 1/2 tsp olive oil 1 cup dry orzo 2 tbsp tomato paste 3 cups low sodium chicken broth 2 laughing cow cheese wedges Directions: In a large gallon bag mix all pork marinade ingredients together until well combined. Add the pork and seal the bag, covering everything well with the marinade. Place in the fridge to marinate for 1 hour or up to 8 hours. Remove the pork from the fridge and set aside. Preheat the oven to 400F. Spray a glass baking dish with olive oil spray. Arrange the tomatoes on a baking sheet along with garlic and onions. Season well with salt and pepper. Bake for 25-30 minutes or until everything has started to brown and the tomatoes are soft and jammy. Remove from the oven and pour the contents into a blender (or a bowl if using an immersion blender). Pulse until nearly smooth but still some texture - keep the lip of the blender open to allow the heat to escape. Turn the oven up to 450F, spray the baking dish with olive oil spray again, use thongs to remove the pork from the marinade and place in the baking dish. Transfer to the oven to bake for about 25 minutes or until an internal temperature of 145F. Check the temperature at about 20 minutes. Once done, remove from the oven, tent with tin foil and set aside for 5-10 minutes before cutting. While the pork cooks, spray a sauté pan with olive oil spray and add orzo to toast for 2-3 minutes. Add the tomato paste to the pan to cook another minute or two. Stir in the chicken broth and blended tomatoes and bring to a simmer. Turn the heat down to low, cover, and simmer 12-15 minutes, stirring every few minutes so nothing sticks. Once the orzo is cooked and the liquid had thickened, turn off the heat and melt in the cheese. Spoon the orzo into a bowl, slice the pork and top the orzo with the pork. Sprinkle fresh shaved parmesan to top. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

The zucchini in our garden is taking off so we are putting it to work in this recipe! Simply roast all of the delicious veggies, blend it together and serve it over your favorite pasta, protein or simply eat by the spoonful. Zucchini, onions and garlic all roasted together with plenty of salt and pepper are what dreams are made of. We served these tossed with cauliflower gnocchi that I toasted in my air fryer and herby goat cheese turkey meatballs. This would also be delicious with a fresh piece of salmon or a breaded chicken cutlet. Zucchini Sauce 2 cups sauce or 2-4 servings | Cook time: 35 min Notes: This sauce is gorgeous and decadent while so healthy and dairy free. Ingredients: 1 large zucchini (500g), cut into 1/2-3/4” slices 1/2 a yellow onion (100g), quartered 4 cloves garlic, peeled and kept whole 1/4 cup fresh herbs (I did a mix of oregano, basil and parsley) Salt and pepper 1/2 cup almond milk or chicken broth, more or less depending on consistency Parmesan cheese, for topping Directions: Preheat oven to 400F, line a baking sheet with foil and spray with olive oil spray and sprinkle with salt and pepper. Arrange zucchini, onion chunks and whole garlic cloves on baking sheet. Spray with olive oil spray and season with salt and pepper. Bake for 25-30 min or until veggies are soft and browned on the bottom. Add the fresh herbs and all of the veggies to a blender and, keeping the blender spout open to let the heat escape, blend until smooth. I cover the open blender spout with a tea towel or paper towel. Once smooth, pour into a sauce pan and heat through. Add the almond milk/chicken broth. You may want slightly more or slightly less depending on sauce consistency preference. Toss with your favorite pasta, protein and veggie for a delicious healthy and fiber packed sauce. I opted for cauliflower gnocchi, fresh chopped tomatoes and goat cheese stuffed turkey meatballs. Meatball Mixture: 1 lb ground turkey, 1/2 cup fresh herbs, 1 tbsp basil paste, 1 tsp garlic paste, salt and pepper to taste. Form meatball around 1/2 tsp goat cheese and bake at 400F for 20 minutes. Cauliflower Gnocchi: bake in a single layer in the air fryer at 375F for 12 min, until slightly brown and crispy. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Note these are based on 4 servings, we definitely made this and split it into 2 servings so things were extra saucey and - personally - I recommend.

Chicken Cordon Bleu always looks and feels fancy but it's not! And honestly the hardest part ad stuffing all those delicious ingredients in the chicken and getting it to all stay together. Well this recipe omits that step entirely by using ground chicken for meatballs instead!! The cream cheese center adds enough creaminess so not even need a sauce but if you're biting for one I recommend a creamy mustard sauce like this one. Stuffed Chicken Cordon Bleu Meatballs 4 servings | Cook time: 20 min | Prep time: 10 min Notes: a fun bite sized version of the French classic with a creamy surprise center! Ingredients: 1 lb ground chicken 2 oz deli ham, diced 2 oz Swiss cheese, diced 1/2 tsp paprika 1/2 tsp garlic powder 1/2 tsp onion powder 1/2 tsp ground mustard 1 tsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper 1/4 cup breadcrumbs 1/4 cup parmesan, divided 1 clove garlic, minced 1/4 cup fresh parsley, chopped 1 tbsp fresh oregano, chopped 2 tbsp egg whites 2-4 tbsp cream cheese Directions: Preheat the oven to 400F and line a baking sheet with foil and spray with nonstick olive oil spray. Mix breadcrumbs and 2 tbsp parmesan together in a bowl. Scoop the cream cheese into another small bowl. I just left it on the spoon I scooped it with for ease. Combine all remaining ingredients (not mixed breadcrumbs and parm and cream cheese) together in a large bowl until well combined. Use your hands to form a small (~1.5 oz) patty with the mix. Place about 1/2-1 tsp of cream cheese in the center of the patty and fold the patty around the cream cheese forming a meatball with the cream cheese stuffed inside. Roll the meatball in the breadcrumb mixture and arrange on the baking sheet. Repeat steps 5 and 6 for the remaining 15 meatballs. Bake the meatballs for 20 minutes or until an internal temperature of 165F. I have enjoyed these as is or dipped in a creamy mustard sauce like this one here. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

This is a dinner I am going to put in my regular rotation. These turkey burgers have insane flavor from the mix ins and the delicious topping, I promise you won't miss the bun (but feel free to still use one)! Paired with this warm german salad - the winter potato salad of your dreams! Warm crispy bacon, crisp red onion and fresh herbs all tossed in a tangy creamy dressing. Originally my plan was a classic burger but when I realized I only had ground turkey defrosted I knew I had to punch up the flavor. Ground turkey needs a few more mix ins and seasonings in my opinion and also when doing lettuce wraps instead of buns you really want the patty to stand on its own. If using a bun you could do 3 4oz patties or 2 6oz patties instead for 2 or 3 servings. I find it's best to do the two smaller burgers with the lettuce wraps. Sun-dried Tomato Turkey Burgers (Whole 30, Paleo, Dairy Free) 2 servings | 20 minutes Ingredients: For Burger: 12oz ground turkey 1/4 cup sun-dried tomatoes, chopped 2 tbsp basil, chopped 2 tbsp onion, diced 1 garlic clove, minced 1/2 tsp garlic powder 1/2 tsp Italian seasoning 1/2 tsp salt 1/4 tsp pepper 1/4 tsp paprika For topping: 1/2 onion, sliced horizontally into 4 slices 4 thick slices ripe tomato 1/2 avocado, sliced 4 pieces of bib lettuce Directions: Preheat oven to 400F. Mix all of the burger ingredients together in a bowl until just combined. Form 4, 3 oz patties. Season both sides with additional salt and pepper. Heat a grated cast iron or oven safe pan over medium heat and spray with avocado oil spray or another high smoke point oil. Add patties to sear until brown, about 3-4 minutes. Flip the patties and add the sliced onions to the cast iron. Transfer the cast iron to the oven and bake for 15-20 minutes or until the patties are 165F internally. Remove from oven, top the patties with the onions from the pan and assemble. I laid these in bib lettuce for my buns and topped with sliced tomatoes and avocado. Served with all the dipping sauces (mustard, ketchup, mayo). If you're not looking for a whole 30, dairy free and paleo recipe feel free to add a toasted bun and melt some mozzarella cheese on the patties! We served this with our delicious Warm German Potato Salad on the side! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used. Nutrition facts don't include toppings but we recommend tomato, onion, avocado and a lettuce wrap or bun!

Missing summer BBQs and potato salad? Fill the void with this warm German style potato salad! It's the perfect side dish for a chilly day while still bringing those sunny vibes. The flavors here are a perfect balance of crispy salty bacon, creamy potatoes and fresh herbs tossed in a tangy flavor packed sauce. It's so easy to make and really mixes things up from a classic potato salad or other potato side dish. We served this with our Sun-Dried Tomato Turkey Burgers! Warm German Potato Salad (Whole 30, Paleo, Dairy Free) 4 servings | 25 minutes Ingredients: 2 lb yellow potatoes, diced into bite sized chunks 1 teaspoon sea salt (for boiling the potatoes) 4 slices bacon 1/2 cup yellow onion, minced 1/4 cup apple cider vinegar 2 tbsp Dijon mustard 1 tbsp minced garlic 1 tsp sea salt 1/2 tsp pepper 1/2 tsp freshly ground black pepper 3 tbsp fresh dill, chopped finely 2 tbsp fresh parsley 1/2 cup low sodium chicken broth 1 tsp fennel seeds 1 tsp ground mustard Directions: Preheat the oven to 400F. Arrange the bacon on a baking sheet and bake for 10-15 minutes, turning halfway. Remove when crispy. Use tongs to carefully place bacon on a paper towel covered plate. Reserve about 1-2 tsp of bacon grease. Add potatoes and 1 tsp salt to a medium pot and cover with water. Bring the potatoes to a boil and cook until fork tender, about 15 minutes. While the potatoes cook, add bacon grease to a large sauté pan over medium heat. Add onion, garlic, dry mustard and fennel seeds to sauté for 2-3 minutes or until the onions start to soften. Add chicken broth to the pan to deglaze it. Whisk in the mustard and apple cider vinegar and bring to a simmer to thicken. Chop the bacon and add it to the pan along with salt and pepper, herbs and potatoes and toss in the sauce. Serve warm topped with extra dill. We enjoyed this alongside our Sun-Dried Tomato Turkey Burgers. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

A classic beef stew with all this wholesome comfort you need on a snow day. It sticks to arrowroot starch and liquid aminos for whole 30 approved flavor. It's also chocked full of hearty vegetables like celery, peas, carrots onions and potatoes. We add most of the veggies up front but save the peas to add last so they don't get too soft. I like to up the protein content be using 16oz of high protein beef bone broth. I used the kettle and fire brand but any good quality bone broth would would. For spices I like to keep things simple with plenty of salt and pepper, fresh thyme and bay leaves. I like to trim the excess fat off of the beef and skim any excess of the top of the stew with a spoon. You can also use some stale bread to soak up any excess. This step isn't necessary but I think it results in a thicker, more flavorful stew. Whole 30 Beef Stew (Protein Packed & Nutrient Dense) Prep: 30 min Cook: 6 hours 6-8 servings Note: I used my slow cooker for this but seared in my Dutch oven (I was making a lot and my slow cooker is bigger). I think the perfect vessel for this is an instant pot with a slow cook setting because you can sear and then slow cook in the same pot. My sister has the cord to my instant pot so it’s OOO until the next time I see her lol. A large pot or Dutch oven on the stove would be the perfect as well! Ingredients: 2 1/2-3 lb chuck roast, cut into 1” cubes and trimmed of excess fat 1 6oz tube of tomato paste 1 16oz container beef bone broth 1 cup beef broth 1 tbsp arrowroot starch dissolved in 1 tbsp water 4 cloves garlic, minced 1 1 lb bag carrots, peeled and cut into bite sized pieces 1 1/2 lbs yellow potatoes, cut into bite sized pieces 1 large onion, diced 4 stalks celery, diced 1-2 tbsp liquid aminos 1 bay leaf 1 tsp fresh thyme 1/4 cup fresh parsley, chopped Salt and pepper, to taste Directions: Season the meat liberally with salt and pepper If using an instant pot or Dutch oven, heat it over medium heat and sear the meat it batches to get a nice crust, about 2 minutes per side. If using a slow cooker either skip this step or do this step in a pan and add it to the slow cooker after (I personally think this bonus step is worth it). Add the tomato paste to the pan and cook a minute or so (again for slow cooker just add it. Pour in the liquid aminos, all of the bone broth and regular beef broth and deglaze the bottom of the pan. Add the remaining ingredients (except the peas) to the pot (if using a slow cooker transfer the deglazed broth to the slow cooker) and use a large spoon to roughly combine everything. Cook on high on the slow cooker or instant pot slow cook setting for 5 hours or 8 hours on low. For a Dutch oven, simmer on low for 3-4 hours stirring occasionally, after 4 hours check that the meat is tender, if not you may need an additional hour. For the instant pot pressure cooker method, cook under pressure for 45 minutes. When there’s an hour left in the slow cooker or simmer method, add in the peas. For the pressure cooker allow it to naturally release, add the peas and either simmer or slow cook it for 30-45 minutes. Season with extra salt and pepper as needed. Once done, another optional step is to spoon any excess fat off the top. Depending on the beef used you may not need to. Serve warm and enjoy! (For my non whole 30 people this would be delish with some crusty bread). Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Okay so you've probably had creamed corn before but I can guarantee you've never had it like this. Delicious creamed corn tossed with pan seared shrimp and served in a roasted acorn squash shell. I love that this meal taste super hearty and satisfying but is full of all the delicious nutrients we need in a meal. I paired this a little bit of herby sockeye salmon I had leftover for an extra punch of protein but that it absolutely not necessary, this dish can be a meal on its own! I love using part almond milk and part half and half in my creamy delicious. You don't sacrifice any flavor or creaminess but the result is a much lighter dish that doesn't leave you feeling heavy like some cream sauces do to me. If your belly is a heavy cream girlie, get after then and bump it up to half a cup but my personal preference is below. Creamed Shrimp & Corn Stuffed Acorn Squash 2 Servings | Cook time: 50 minutes Notes: Did you know creamed corn can be an entire meal? Well it can and shockingly with a little help from some delicious protein and vegetables! Ingredients: 1 acorn squash, halved 1/2 tbsp olive oil 1/4 cup onion, 50g, diced 1 garlic clove, minced 2 tbsp half and half 1/2 cup low sodium chicken broth 1/2 cup unsweetened original almond milk 1/4 cup grated parmesan cheese 1/2 tsp dried rosemary 1 tsp fresh thyme or 1/2 tsp dried 1/2 cup corn 1/2 lb shrimp, peeled and deveined Directions: Preheat oven to 400F. Cut acorn squash in half and scoop out the seeds. Spray with nonstick olive oil spray and season with salt and pepper. Place halves, flesh side down on a foil lined baking sheet. Bake in the oven for about 45-50 minutes or until the squash is fork tender. When there’s about 10 minutes left on the squash, begin the filling. Heat a sauté pan over medium heat and spray with nonstick olive oil spray. Add shrimp and season with rosemary and thyme. Seay about 2 minutes per side or until nearly pink. Remove shrimp and set aside. Add olive oil and onions to the pan. Sauté for 2 minutes or until onions start to soften. Add garlic and corn to the pan and stir to combine for a minute or two. Whisk in half and half, chicken broth and almond milk. Return the shrimp to the pan. Simmer until the liquid reduces by about half. Lean on the side of more liquid since the cheese with thicken it as well. Turn off the heat and stir in parmesan cheese. Remove the squash from the oven and place flesh side up on a plate. Divide the shrimp mixture between the squash halves. Serve warm! Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

caesar + fries + carbonation = perfection Is there anything better than a creamy fresh Caesar salad, crispy fries and a refreshing bubbly drink on a hot summer day? Why yes, yes there is. It’s THIS creamy fresh STEAK TIP caesar salad with HOMEMADE CROUTONS, crispy SWEET POTATO fries and a refreshing GARLIC HERB AIOLI! Everything is seasoned, marinated and cooked to perfection. The croutons are crispy, the steak is tender and each crispy on the outside, soft on the inside French side is dunked in a hearty bite of aioli. We marinated the steak tips a few hours before grilling to ensure they maintain their flavor and are extra tender. If you’ve never made or heard of steak tips before than you’ve probably never been to New England. We take a sirloin 6oz filet of steak and cut it into 3 2oz triangle pieces before marinating. The added surface area allows the flavors to seep into every bite, it also allows for fast cook times and the perfect, 3 bite chunks of meat. For the aioli just grab whatever herbs you have on hand. I just went out to my garden and grabbed a handful of whatever caught my eye (dill, basil, parsley, oregano). For the Caesar dressing feel free to make your own! We’re partial to our creamy avocado Caesar dressing. But if you’re in the store, we highly recommend the #BolthouseFarms Caesar dressing! Steak Tip Caesar Salad with Homemade Croutons 4 Servings | Prep time: 2 hours Cook time: 20 minutes Notes: You can make the croutons a day or two ahead. I would get the steak marinating and then make the rest of the meal before grilling the steak since these cook very quickly. Ingredients: For the steak: 2 lb sirloin filets, cut into 3 oz triangle “tips” 2 tbsp soy sauce 1/4 cup steak sauce, I use primal foods 2 tbsp olive oil 1 tbsp lemon juice 1/2 tsp pepper 1/2 tsp garlic powder 1/2 tsp onion powder For the croutons: 4oz stale bread, I used some sourdough and some brown bread 1 tbsp olive oil paprika, cayenne, garlic powder, salt, ground oregano, to taste For the salad: 1/4 cup bacon bits, either 2-4 slices cooked bacon, chopped, or store bought 1/4 cup freshly shaved parmesan 4-6 cups chopped romaine 1/2 cup Caesar dressing, we have a homemade one but I also love Bolthouse farms Directions: Combine all of the steak marinade ingredients in a gallon bag or bowl. Add steak tips to the bowl and mix in with marinade. Marinate steak at least 2 hours prior to cooking, removing from the fridge 45 minutes before. During this time make the croutons, sweet potatoes and aioli (below). Preheat grill to 450F. Sear the steak tips for 4 min each side, for medium, longer or shorter depending on preference. Remove from grill and set aside to rest, covered in foil, for 8-10 minutes. Serve atop the salad! To make the croutons, preheat oven to 400F. Dice bread into cubes and coat with olive oil and spices, adding more depending on spice preference. Arrange in a single layer on a baking sheet. Bake for 15 minutes, turning halfway. Remove when golden brown and crispy. To assemble the salad, combine lettuce, dressing, bacon and parmesan together in a bowl. Add croutons and toss to mix. Top with steak tips. Finish each plate with sweet potatoes and 2 tbsp aioli (directions below). Sweet Potato Wedges with Healthy Herb Garlic Aioli 4 Servings | Cook time: 35 minutes Notes: I love using whatever fresh herbs I have on hand for the aioli here, the more the merrier. These fries are delicious alongside anything but especially next to this refreshing steak tip caesar salad. Ingredients: For the sweet potatoes: 2 large sweet potatoes, cut into wedges 1 tbsp olive oil 2 tsp rosemary 1 tsp cinnamon 1/2 tsp sea salt For the aioli: 1/2 cup herbs, I used basil, dill, oregano and parsley, minced 1/2 cup plain Greek yogurt 1 tbsp mayo 1 tbsp lemon juice 2 garlic cloves, minced Salt and pepper, to taste Directions: Preheat the oven to 400F. Toss cut potatoes in oil and spices until well coated. Bake for about 35 minutes, turning halfway until the inside is soft and the outside is crispy. Finish with extra flaky salt as needed. Combine aioli ingredients together in a bowl. For a smooth aioli, blend with an immersion blender or a small food processor. Serve the aioli alongside the sweet potatoes. We highly recommend these with our steak tip caesar salad, above. Screenshot/Printer Friendly Version: Steak Tip Caesar: Sweet Potato Wedges: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Let's be honest, we're all sick of chicken. Mix things up with pork parmesan! All that delicious sauce and cheese like the original but with a twist using boneless skinless pork chops. Preparation of the pork is identical to chicken part. Dredge in flour, liquid and breadcrumbs before baking and topping with sauce and cheese. As for the pasta the key players can be found in your pantry and freezer. You can make your own marinara sauce of course but I love using #Roas jarred marinara. There's tons of flavor and it's only simple ingredients. For some extra flavor, I add some frozen chopped peppers and onions. Again of course you can diced your own but who doesn't love a shortcut? The combination of the marinara plus some milk results in the most creamy rich sauce with no heavy cream necessary. The secret? Cook the pasta in the sauce! Pork Parmesan with Creamy Penne 2 Servings | Cook time: 20 minutes Notes: A delightful twist on chicken parmesan, pork!! Also this pasta is unreal. Make your own sauce if you wish but Rao’s makes this once a quick weekday dinner that will always win! Ingredients: Pork: 12 oz boneless skinless pork chops 1/2 tbsp flour 1/4 tsp salt 1/4 tsp pepper 1/4 cups almond milk other milk 1/4 cup breadcrumbs 2 tbsp grated Parmesan 1/2 tsp garlic powder 1/2 tsp onion powder 1 tsp Italian seasoning 1/2 cup marinara sauce (I used Rao’s) 1/4 cup mozzarella cheese Penne: 4oz whole grain penne 2/3-1 cup marinara sauce (I used Rao’s) 1/2 cup frozen peppers and onions 1 cup almond milk Directions: Preheat the oven to 375F. Line three plates up in a row. In the first plate, mix the flour, salt and pepper. In the second plate add in your milk. In the third plate combine breadcrumbs, dried basil, dried oregano and Parmesan. Dredge the pork in the flour, shaking off any excess. Then dip it in the milk two until well coated. Lastly, dip the pork in the third plate to completely cover it in the bread crumb mixture. Spray a shallow baking dish with olive oil spray. Spoon about a tablespoon of sauce on the bottom of the dish to keep the pork from sticking. Add the breaded pork to the dish and spoon over remaining sauce. Bake for 20 minutes. While the pork cooks, make the pasta. Spray a sauté pan with olive oil spray. Add the peppers and onions to sauté for 2-3 minutes or until soft. Stir in the marinara sauce and almond milk. Stir in penne and bring just to a boil before lowering to medium heat. Simmer, stirring every 2 minutes or so to keep the pasta from sticking, for about 15 minutes or until most of the liquid has absorbed. The pasta should be nearly cooked through. Once the pasta is cooked and most of the liquid has absorbed but it’s still very saucey, turn off the heat, cover and set aside. After 20 minutes remove the pork from the oven and add the cheese. Turn the oven on to broil and return the pork to the oven for another 2-3 minutes or until the cheese is melted and brown. Serve warm atop the pasta and topped with parmesan cheese and alongside garlic bread. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

I love this recipe for a few reasons. It's all made in one sheet pan and we love saving on dishes. The drippings from the chicken flavor the vegetables even more. We love a no waste recipe! No fail - you really can't mess this recipe up. Chicken thighs stay pretty juicy even if overcooked and acorn squash and brussels are hearty that they also withstand overcooking. It's a great recipe to forget about for a bit and still enjoy, lol. The combination of the balsamic and maple flavors is absolutely divine on these hearty vegetables and chicken. I love the ease of using a brush to brush it evenly over everything but if you don't have a brush a spoon works just as well. Feel free to sub the acorn squash for butternut or delicata. If you're not a Brussels person, broccoli, cauliflower or artichokes would be delicious as well. Just be mindful that cooking times may vary depending on vegetable and thickness. Balsamic Maple Chicken Thighs with Roasted Acorn Squash and Brussels 4 Servings | Cook time: 45 minutes Notes: Maple syrup, squash and Brussels sprouts is an underrated combination especially when served with juicy flavorful chicken thighs. Ingredients: 20oz boneless skinless chicken thighs 24oz brussels sprouts, halved 2 acorn squash, sliced into 1/2” thick rings 1/2 tsp pepper 1/4 salt 2 tbsp maple syrup (I used sugar free) 2 tbsp balsamic vinegar 2 cloves garlic, minced 1 tsp dried rosemary 1 egg white, whisked Directions: Preheat oven to 400F. Cut acorn squash in half and scoop out seeds and slice into 1” thick rings. Cut the rings in half into half moons. Spray a sheet pan with nonstick olive oil spray and arrange the squash on the pan. Spray the squash with more olive oil spray and season with salt and pepper. Bake for 15 minutes. While baking slice the Brussels in half. Combine salt, pepper, maple syrup, balsamic vinegar, minced garlic and rosemary together in a bowl. Remove the squash from the oven, flip and arrange the Brussels, cut side down, around the squash on the sheet pan. Add the chicken to the sheet pan directly on top of the squash. The juices from the chicken will flavor the squash. Use a brush to brush the syrup mixture all over the chicken and veggies and return to the oven to cook for 25 minutes. Whisk the egg whites together until foamy. After 25 minutes remove the chicken from the oven and brush the chicken with the egg whites. Turn the oven on to broil and broil for 2-3 minutes or until everything is brown and crispy. Serve warm. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

Bell peppers are constantly getting passed over for tomatoes in delicious sauces but not in this recipe. This recipe uses sautéed bell peppers, milk and cheese blended together to create a creamy red sauce of your dreams. The cajun seasoning on the chicken brings a bit of a bite and I love using any excess flour and seasonings in the sauce to thicken and flavor it even more. Serve over pasta, mashed potatoes or veggies with lots of extra sauce. The chicken is juicy, the sauce is creamy and you need a little of everything in every bite. Cajun Chicken with Creamy Red Pepper Sauce 4 Servings | Cook time: 20 minutes Notes: Bell peppers make for the most flavorful sauce paired with a slightly spicy chicken I like this over some creamy mashed potatoes and lots of sauce. Ingredients: 1 tbsp flour 1 tbsp olive oil and 1 tsp olive oil 2 tsp paprika 2 tsp garlic powder 2 tsp onion powder 1 tsp salt 1 tsp oregano 1 tsp thyme 1/2 tsp pepper 1/4 tsp cayenne pepper 1/2 red onion, diced 2 cups bell peppers, diced 4 cloves garlic, minced 1 cup unsweetened original almond milk 1/2 cup low sodium chicken broth 1 1/2 lb chicken breasts 1/2 cup parmesan cheese Directions: Whisk together flour, paprika, garlic powder, onion powder, salt, oregano, thyme, pepper and cayenne together on a plate. Pound chicken breasts until uniform thickness, about 1/2-1 inch thick. Dredge the chicken in the flour and spice mixture until fully coated. Keep the excess flour and spice mixture for use later. Heat the olive oil in a sauté pan over medium heat. Once hot, add the chicken to cook. Sear about 4 minutes, flip and sear another 4 minutes until cooked through. Set aside. Deglaze the pan with 1/4 cup chicken broth. Add in remaining tsp of olive oil along with garlic, onions and bell peppers. Add in remaining flour and spices to the pan. Sauté 3-4 minutes or until veggies are soft. Whisk in almond milk scraping all of the bits from the bottom. Pour the milk and veggie mixture into a bowl or blender. Use an immersion blender or blender to blend until smooth. Return the sauce to the pan and bring to a boil. Whisk in 1/4 cup chicken broth and parmesan cheese. Return the chicken to the pan allowing everything to simmer another few minutes to reheat the chicken. Serve warm over mashed potatoes or pasta. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.

My new favorite way to eat Brussels sprouts. The combination of the hearty Brussels married with a touch of sweetness from the cranberries balances perfectly with the buttery pine nuts. Everything gets warm and slightly toasted in the pan, finished with a touch of salt and pepper - yum! This salad is great warm, room temperature or even cooled. I think it's best slightly warm but cooled enough that the lemon and balsamic flavors have plenty of time to blend together. I prefer to keep this salad light with simple flavors and dressing. That way it can be served alongside a heartier main. I served it up with a saucy Chicken Parm Burger here but I would also recommend some delicious chicken cutlets and extra lemon wedges. Maybe a bruschetta or caprese flavored recipe to pull on that delicious balsamic taste. Warm Brussels Sprouts Salad 2 Servings | Cook time: 5 minutes Notes: This would be delicious served alongside a hearty protein. I served this alongside our saucy Chicken Farm Burgers. Ingredients: 12oz Brussels sprouts, shredded or thinly slices 1 tbsp lemon juice 1/2 green apple, diced 1 tbsp dried cranberries, diced 1 tbsp pine nuts 1 tbsp balsamic vinegar Salt and Pepper Optional: Balsamic glaze, for serving Directions: Use a cheese grater, knife or food processor to shred the Brussels sprouts. Spray a nonstick pan with olive oil spray. Add pine nuts to toast for about 2 minutes, tossing occasionally. Add the shredded Brussels sprouts to the pan and saute another 2-3 minutes or until the veggies have nearly wilted. Season with salt and pepper. Stir in cranberries, apples, lemon juice and balsamic vinegar. Serve warm or set aside and serve at room temperature topped with a drizzle of balsamic glaze. Screenshot/Printer Friendly Version: Nutrition Facts are provided as a guideline only. Exact nutrition will depend on quantity, brand and ingredients used.