Honey Mustard Chicken
- 1 ¾ to 2 lbs boneless skinless chicken thighs
- 1 lb Brussels sprouts, trimmed and halved
- 1 large sweet potato, peeled and chopped into 1-inch chunks
- 2 tablespoons olive oil or avocado oil
- ½ teaspoon salt
- ½ teaspoon ground pepper
- ½ teaspoon garlic powder
- ½ teaspoon paprika
Sauce
- ¼ cup whole grain mustard
- ¼ cup honey
- 3 tablespoons dijon mustard
- 2 tablespoons extra virgin olive oil
- ½ tablespoon apple cider vinegar
- ½ teaspoon salt
- ¼ teaspoon black pepper
- ½ teaspoon garlic powder
- ¼ teaspoon paprika
Preheat oven to 400 degrees and line a baking sheet with parchment paper.
Whisk sauce ingredients together in a small bowl.
Reserve 1/4 cup sauce for later and marinate chicken thighs in remaining sauce.
While chicken is marinating, prep veggies.Add sprouts and sweet potato chunks together in a large bowl with oil, salt, pepper, garlic powder, and paprika, and toss to combine until veggies are evenly coated.
Add veggies to half of the sheet pan, then add chicken thighs to the other half of the pan. Discard the rest of the sauce. Roast for 25 to 35 minutes, flipping veggies halfway, until veggies are tender and chicken is cooked through with an internal temp of 165 degrees. Broil at the end for about 2 minutes to crisp up the chicken, if desired.
Remove from the oven and portion chicken and veggies onto plates.
Drizzle 1 tablespoon of the reserved sauce over each plate.
Serves 4.
Creamy Ground Turkey Pasta
- 8 oz cellentani/cavatappi dry pasta
- 1 tablespoon olive oil
- ½ yellow onion chopped
- 2 large garlic cloves minced
- 1 red bell pepper chopped
- 1 lb ground turkey
- 1 ½ teaspoons Italian seasoning
- ¾ teaspoon salt
- ½ teaspoon ground black pepper
- 1 15-oz can tomato sauce
- ¼ cup canned coconut milk
- 1 tablespoon balsamic vinegar
- 2 oz cream cheese (dairy-free, if needed)
- ¼ to ½ cup reserved pasta water
- 3 cups spinach
- Parmesan cheese for topping
Cook pasta according to package directions. Reserve 1/2 cup pasta water before draining. Set aside.
While pasta is cooking, heat oil in a skillet over medium heat. Add onion, bell pepper, and garlic, and sauté for 3 to 4 minutes until onion starts to soften and becomes fragrant.
Add ground turkey, Italian seasoning, salt, and pepper. Heat for 6 to 7 minutes until turkey is fully cooked, breaking it up with a wooden spoon as it cooks.
Add tomato sauce, coconut milk, balsamic vinegar, cream cheese, and 1/4 cup reserved pasta water to the turkey mixture. Stir to combine and bring to a simmer.
Add spinach and let the sauce simmer for a few minutes until spinach has wilted.
Add pasta to the sauce and stir to coat. Add additional pasta water if needed to reach desired consistency.
Serve topped with freshly shredded parmesan cheese.
Serves 4.
Egg Roll in a Bowl
- 1 lb ground turkey or chicken
- ¼ cup yellow onion, chopped
- 3 cloves garlic, minced
- 2 teaspoons fresh ginger, grated or minced
- 2 teaspoons toasted sesame oil
- 1 package coleslaw mix (cabbage), 12 to 14 oz
- ¼ cup low-sodium soy sauce, tamari, or coconut aminos
- 1 to 2 teaspoons sriracha or sambal oelek
- 2 green onions, sliced
- Sriracha for serving (optional)
- Sesame seeds and chopped cilantro for garnish
- Cooked cauliflower rice for serving (optional)
Heat a large skillet over medium-high heat.
Add ground meat and cook until no longer pink, about 5 to 6 minutes. While cooking, break meat into smaller pieces and season liberally with salt and pepper. Remove from heat and transfer to a bowl or plate.
In the same skillet, over medium heat, add sesame oil. Once hot, add onion, garlic, and ginger, and cook until fragrant, about 3 to 5 minutes. Add coleslaw mix to the skillet. Toss and add soy sauce and sriracha (or substitutes). Cook for another 3 to 5 minutes or until cabbage is tender.
Add cooked meat back to the pan and toss to combine. Taste and add more soy sauce or sriracha, if needed.
Portion into bowls and top with green onions, sesame seeds, and cilantro.
Serves 3.
Pesto Salmon
- 1 lb salmon, cut into 4 filets
- ¾ teaspoon sea salt divided
- Sprinkle of pepper
- 1 16.5 oz container cherry tomatoes (about 2 ½ cups)
- 1 shallot, finely chopped
- ½ tablespoon olive oil
- 4 tablespoons store-bought pesto or homemade
- 1½ tablespoons shaved parmigiano-reggiano or parmesan cheese
- Fresh basil, for topping
Preheat oven to 400 degrees.
Pat salmon dry. Then season with 1/4 teaspoon of salt and a sprinkle of pepper.
Toss tomatoes, shallots, olive oil, 1/2 teaspoon salt, and sprinkle of pepper in a small bowl. Add to a 9×13 baking dish.
Nestle salmon between the tomatoes in the baking dish.
Top each piece of salmon with about 1 tablespoon of pesto, spreading to cover. Sprinkle a bit of shaved parm on each.
Bake prepared filets in a preheated oven for 12 to 15 minutes or until fish is cooked through and flakes easily with a fork.
Serve salmon and tomatoes topped with fresh basil if desired and with a side pasta, rice, or roasted veggies.
Serves 4.
