Tomato Alfredo Baked Chicken with Asparagus
Category: Oven
Roasted Radish with Cherry Tomatoes
Roasted Radish with Cherry Tomatoes
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 6 oz radish (diced)
- 1 cup cherry tomatoes (sliced)
- 1 each lemon
- 1/4 cup cilantro (chopped)
- 1/4 tsp italian seasoning
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Season the radish with Italian seasoning, paprika, onion powder, garlic powder, and salt. Then, coat it with olive oil
- Place the radish on a sheet pan and cook in the oven for 15-20 minutes until golden brown
- Remove from the oven and place on a serving dish
- Add the cherry tomatoes on top and squeeze with lemon
Roasted Broccolini with Dried Cranberries
Roasted Broccolini with Dried Cranberries
Equipment
- knife
- cutting board
- sheet pan
Ingredients
- 6 oz broccolini
- 1/4 cup red onions (diced)
- 1/4 cup balsamic vinegar
- 1 tbsp olive oil
- 2 cloves garlic (minced)
- 1/4 cup dried cranberries
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Preheat your oven to 400F
- Place the broccolini on a sheet pan and top it off with the red onion and garlic.
- Season with onion powder, garlic powder, salt, and pepper
- Coat the broccolini with olive oil and balsamic vinegar
- Cook in the oven for 15-20 minutes until crispy and roasted
- Before serving, top it off with dried cranberries
Parsnip Fries
Parsnip Fries
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 1 lb parsnips
- 1/2 cup cherry tomatoes
- 1 each diced avocado
- 1 each lime
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp and pepper
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Peel the parsnips and slice into rectangular 3 x 1/2" pieces
- Coat the parsnips with olive oil
- Season with paprika, onion powder, garlic powder, salt and pepper
- Place the parsnip fries on a sheet pan and cook in the oven for 15-20 minutes until golden brown and crispy
- Meanwhile, slice the cherry tomatoes and lime, and dice the avocado
- Once the parsnips are cooked and crispy, top it off with fresh cherry tomatoes, diced avocado, and the juice of the lime
Roasted Rainbow Carrots and Green Beans
Roasted Rainbow Carrots and Green Beans
Equipment
- sheet pan
- oven
Ingredients
- 2 cups Baby Rainbow Carrots
- 1 cup thin green beans (haricot verts)
- 1/4 cup balsamic dressing
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Season the vegetables with garlic powder and salt. Then coat them with olive oil and balsamic dressing
- Place the vegetables on a sheet pan. Place in the oven and roast vegetables for 10-15 minutes
Grilled Beef and Roasted Veggies
Grilled beef with roasted veggies is a perfect meal prep for week day dinners and the leftovers make great meal prepped lunches. Deliciously marinated with a blend of spices, you likely already have in the spice rack, and olive oil makes this recipe flavorful as well as low calorie. The recipe is very versatile and can be adapted to a ton of combinations of spices, proteins, and vegetables. We use flank steak in our recipe however ribeye or sirloin will work as well. You just need to adjust your cooking times based on the thickness. Learning the cooking method and balancing the grilled beef with roasted veggies and the spice blend will open up a whole new set of combinations. That’s why we love this versatile recipe.
In this recipe we use an indoor grill/griddle for our grilled beef and the same cooking instructions apply to any grill as long as you set your heat appropriately.
Bell peppers and squash are great vegetables for roasting. The flavors are smooth and bold enough to blend well with the spices and a flavorful protein. Many different veggies can work in this recipe though. Try your own combinations the next time you make our grilled beef and roasted veggies recipe.
Grilled Beef and Roasted Veggies
Equipment
- knife
- cutting board
- tongs
- indoor grill pan
- oven
Ingredients
- 12 oz flank steak
- 1 each orange bell pepper (sliced)
- 1 each red bell pepper (sliced)
- 1 each zucchini squash (sliced into coins)
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400F
- Preheat the indoor grill on medium-high heat
- In a small bowl, mix together seasonings
- Marinate the flank steak with half of the seasonings and coat with half of the olive oil
- Place the beef on the preheated indoor grill and sear the beef on each side for 2-3 minutes
- Remove the beef from the indoor griddle/grill and place it on a sheet pan.
- Place the veggies on a sheet pan next to the beef and drizzle with the rest of the olive oil and sprinkle them with the rest of the seasonigns
- Place the sheet pan in the oven for 15 minutes until the beef cooks all the way to an internal temperature of 145F.
- After the beef cooks, let it rest for a few minutes before slicing into thin strips
Stuffed Sweet Potatoes with Sausage
Stuffed sweet potatoes are delicious and a great way to mix up your meals. The usual stuffed potatoes are good too but sweet potatoes bring a new flavor and life to the dish that sets it apart. Each bite brings together the sweetness of perfectly roasted sweet potatoes and the richness of a savory sausage filling, creating a satisfying meal that’s both comforting and nourishing.
This cozy stuffed sweet potato recipe is perfect anytime of year but especially great on summer evenings or chilly winter days. It’s a quick and easy meal to put together and can be scaled up to feed the whole family. The rich flavors of the sausage is a great way to introduce sweet potatoes to anyone who is a little more picky on their meals as well.
Consider some sides as well. Additional vegetables and greens alongside this meal can really round it out nicely. The extra greens will provide additional nutrition and lighten the meal.
Stuffed Sweet Potatoes with Sausage
Ingredients
- 2 each pre-cooked beef sausage links (3 oz each)
- 2 each sweet potatoes
- 1 cup pasta sauce
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat oven to 425F
- Wash and rinse sweet potato, cover with foil and place in the oven to cook for 30 minutes
- Meanwhile, slice the beef sausage into coins
- Then add oil to a saute pan medium-high heat and saute the sausage slices for about 2 to 3 minutes
- Add the pasta sauce and simmer in the pan for 5-10 minutes. Season with garlic powder and salt
- When the sweet potatoes are finished baking, remove from the oven and let it cool
- Once cool, slice it in half and scoop out the sweet potato (save the middle for another side dish for another meal)
- Feel free to top off with fresh herbs such as basil
Tilapia with Zucchini and Bell Peppers
Sheet pan meals are great for meal prepping. Our Tilapia with Zucchini and Bell Peppers meal prep recipe is quick and delicious. The perfect seafood recipe for dinner on a busy week.
Tilapia with Zucchini and Bell Peppers is a delicious, nutritious seafood meal prep that is a little different from the usual weeknight dinners. Tilapia is a lean white fish, packed with protein that has a mild, delicate flavor. It has less of a fishy flavor which makes it very versatile. The soft, flaky meat of Tilapia easily melts in your mouth and absorbs the sweet flavors of the bell peppers.
The bell peppers not only impart sweet notes on the Tilapia but they also add vibrancy to the dish. While the Tilapia brings protein, vitamin B12 and a series of other nutrients, the bell peppers provide vitamin C, which is great for your immune system. They are also rich in antioxidants. Bell peppers bring a crisp bite with a refreshing flavor that lightens the meal. The different colors of bell peppers designate the ripeness of the pepper, the green peppers bring a slightly bitter taste, while red, orange, and yellow are sweeter and milder. A mix of bell peppers can bring balance to your meal.
The last component to the dish is the zucchini which rounds out the nutrition and is low in calories and carbohydrates. High in fiber, vitamin A and C, zucchini is beneficial to weight management, skin health, and immune system. The additional water content of zucchini can also help bring a bit of moisture to the dish in case you over cook anything.
Sheet pan seafood dinners are quick and nutritious. Cut the veggies, preheat the oven, and place everything on a sheet pan. That’s it, you’re done.
Tilapia with Zucchini and Bell peppers
Equipment
- knife
- cutting board
- sheet pan
- oven
Ingredients
- 12 o tilapia
- 1 each zucchini squash (sliced)
- 1 each red bell pepper (sliced)
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp onion powder
- 1/4 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 425F
- Place the tilapia and sliced vegetables on a sheet pan. Season tilapia and veggies with paprika, garlic powder, onion powder, and salt. Coat with olive oil
- Place the sheet pan in the oven for 15 minutes until the fish cooks through and the veggies are tender
Baked Salmon with Corn and Apple Medley
Baked Salmon with Corn and Apply Medley makes for a quick and delicious dinner. The tender, flaky salmon is seasoned to perfectly balance with the sweet corn and crisp apple flavor. The moisture from the corn and apples provides a beautiful bed for the salmon allowing for the crust from the salmon contrast in textures. It’s also stunning to look at it before you even dig in. The mix of savory and sweet creates a refreshing and light dinner.
The whole meal takes less than thirty minutes and requires very little technique or work. Fish can be tricky to cook but salmon is a forgiving fish and the medley provides even more range for dryness.
The salmon provides an excellent source of omega-3 fatty acids, beneficial for your heart. The fiber from the corn and vitamins from the apples offer a well rounded and low calorie dinner. The salmon also provides a ton of protein and healthy fats so it’s perfect for weight loss and muscle gain.
Baked Salmon with Corn and Apple Medley
Equipment
- knife
- cutting board
- spatula
- sheet pan
- oven
Ingredients
- 10 oz salmon
- 2 cups corn (canned or frozen)
- 1 each apples (diced)
- 1 tbsp green onions (chopped)
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/8 tsp salt
- 1 tbsp olive oil
Instructions
- Preheat your oven to 375F
- Season the salmon with paprika, onion powder, garlic powder, and salt covering the whole surface area of the salmon
- Drain the corn if canned, or defrost if frozen
- Dice the apples in small pieces
- Wash and rinse the green onions and thinly slice
- Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 15 minutes until it cooks through
- While the salmon is cooking, add the rest of the oil to the saute pan on medium high heat and saute the corn for 3 to 5 minutes
- Once the corn heats through, add chopped green onions, the diced apples, and season with salt as needed
- Remove from the pan and set aside in a serving dish.
- When the salmon is finished cooking remove it from the oven and place on the serving dish with the corn medley
Baked Salmon with Cilantro Cauliflower Rice
Baked salmon is always delicious and combining it with cilantro cauliflower rice makes for an amazing combo that will fill you up with tons of protein and is low in calories. Cilantro and lime is a great way to start working cauliflower rice into your meals. Cauliflower rice is a low calorie substitute for rice or mashed potatoes. The texture is spot on and the additional seasonings match well with the baked salmon.
This baked salmon and cauliflower rice recipe is very quick and easy to make. The entire dish can be made in 20 min and is a great way to impress your date or significant other. It’s not the usual weeknight dinner despite the spices being common and likely in your pantry already.
This recipe works well with substitutions as well. The baked salmon can work with a medley of vegetables while the cauliflower will pair nicely with chicken or lamb. You’ll need to adjust cooking times of course.
Nutrient rich, delicious, and easy to make, our baked salmon with cilantro cauliflower rice recipe is sure to be a staple in your meal prepping routine. If you’re making extra to save for future meals, wait for the food to cool down and then add the baked salmon and cauliflower rice separately to the containers. Keeping them separated will maintain the consistency and texture of both foods better. You can store up to 3 or 4 days in the fridge however fish tends to dry out so eating it sooner is better than later.
Baked Salmon with Cilantro Cauliflower Rice
Equipment
- knife
- cutting board
- spatula
- saute pan
- sheet pan
- oven
Ingredients
- 10 oz salmon
- 3 cups caulifower rice
- 1/2 cup cherry tomatoes
- 1/2 cup cilantro (chopped)
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 375F
- Slice the cherry tomatoes in half
- Wash and rinse the cilantro and chop it into small pieces
- Season the salmon with paprika, garlic powder, onion powder, and salt and pepper, covering the whole surface area of the salmon
- Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 15 minutes until it cooks through
- While the salmon is cooking, add the rest of the olive oil to the saute pan on medium high heat and saute the cauliflower for 3 to 5 minutes until it is tender. Season with salt and pepper as needed
- Once the cauliflower softens, add chopped cilantro and mix well
- Remove from the pan and set aside in a serving dish
- When the salmon is finished cooking remove it from the oven and place it on the serving dish with the cauliflower rice. Add the sliced cherry tomatoes on top and drizzle with olive oil.
Tomato Alfredo Baked Chicken with Asparagus
Equipment
Ingredients
Instructions