Cajun Chicken with Butternut Squash Spirals
Category: Gluten Free
Chicken and Artichoke Bake
Chicken and Artichoke Bake
Equipment
- mixing bowl
- baking dish
- oven
Ingredients
- 12 oz chicken tenders
- 12 oz canned artichoke hearts
- 1/4 cup mayonnaise
- 1/4 cup parmesan cheese
- 1/2 cup cherry tomatoes
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Pre heat oven to 425F
- Grease baking dish with olive oil
- Drain artichoke hearts
- Season chicken tenders with garlic powder and salt
- In a bowl, mix together the artichoke hearts, mayonnaise, parmesan cheese, garlic powder, salt, and pepper
- Layer the chicken tenders in the bottom of the greased baking dish
- Cover the chicken evenly with the artichoke mixture
- Bake in the oven uncovered for 30 minutes, or until the chicken reaches an internal temperature of 165F and it is no longer pink in the center
Balsamic Steak with Roasted Delicata Squash
Balsamic Steak with Roasted Delicata Squash
Equipment
- knife
- cutting board
- mixing bowl
- sheet pan
- oven
Ingredients
- 12 oz sirloin steak
- 1/4 each red onion
- 1 large delicata squash
- 1 tbsp green onion (chopped)
- 1 tbsp concentrated balsamic vinegar
- 1 tbsp Worcestershire sauce
- 1 tsp sriracha sauce
- 2 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 2 tbsp olive oil
Instructions
Pre-Cook (Mise En Place):
- Gather your equipment: knife, cutting board, sheet pan, oven
- Pre-heat oven to 425F
- Cut the delicata squash in half and scrape out the seeds with a spoon. Slice them into 1/4 inch half moons. Slice the steak into thin 1/2 inch cuts
- In a mixing bowl, marinate the steak and sliced delicata squash with concentrated balsamic vinegar, worcestershire sauce, sriracha sauce, garlic powder, salt and pepper
- Thinly slice the red onions and chop the green onions and add it to the mixing bowl. Drizzle everything with olive oil and mix well
- Place all the ingredients on a sheet pan lined with foil or parchment paper
- Bake in the oven for 15-20 minutes. Steak should reach internal temperature of 145F, and the veggies should be golden brown
- Serve steak and squash with a side salad or choice of grain
Asian Beef Salad
Asian Beef Salad
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 12 oz lean ground beef
- 1 each cucumber
- 1 cup shredded red cabbage
- 1 cup shredded carrots
- 1/4 cup chopped green onions
- 4 cups romaine lettuce
- 1/2 cup diced onions
- 2 tbsp coco aminos
- 1 tbsp hoisin sauce
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
Instructions
- Dice onions, chop green onions, slice cucumbers lengthwise into 1/4 inch rectangular pieces
- Pre-heat saute pan to medium high heat
- Coat the saute pan with olive oil and add the diced onions. Saute the onions until they soften and turn translucent
- Then, add the ground beef and break it into smaller pieces. Continue to stir for another 6 to 7 minutes until all meat turns brown
- Add the coco aminos, hoisin sauce, garlic powder, salt and pepper. Mix well
- Remove from the pan and let it cool
- Place the meat on top of the shredded lettuce. Add the rest of the veggies: cucumber, shredded cabbage, green onions, and shredded carrots. Serve with your choice of vinaigrette (Recommend sesame ginger vinaigrette)
Seafood Salad
Seafood Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 8 oz imitation crab (chunks)
- 8 oz pre-cooked frozen shrimp
- 2 stalks celery (diced)
- 1/4 cup red onions (diced)
- 1 tbsp green onions (chopped)
- 1 each lemon
- 2 tbsp mayonnaise
- 1/4 tsp garlic powder
- 1/4 tsp paprika
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Defrost the shrimp according to package instructions
- In a mixing bowl, add the imitation crab and shrimp
- Pour in the mayonnaise. Squeeze in lemon juice
- Add the seasonings, celery, red onion, and green onions
- Mix all ingredients well
Sautéed Ground Beef with Kale & Squash Rice Bowl
Sautéed Ground Beef with Kale & Squash Rice Bowl
Ingredients
- 1.5 lbs lean ground beef
- 4 cups cooked rice
- 11 oz chopped kale
- 10 oz butternut squash spirals
- 1 small carrot
- 2 tbsp concentrated balsamic vinegar
- 1 tbsp olive oil
- 1/2 cup diced red onion
- 1 tsp garlic powder
- 1 tsp salt
- 1 tsp pepper
Instructions
Pre-Cook (Mise En Place):
- Gather your equipment: medium saucepan, sauté pan, knife, cutting board, spatula
- Boil the rice according to packaged instructions
- Dice the red onions, chop the kale, chop the squash spirals, grate the carrot
- Preheat the sauté pan on medium high heat
Cooking Method:
- Coat the sauté pan with olive oil. Add the red onions and sauté until they soften and turn translucent
- Add the ground beef and break into smaller pieces. Season with garlic powder, salt, and pepper. Continue stirring until the meat finishes browning. Add the concentrated balsamic vinegar and mix well
- Then add the kale, squash, and carrots
- When the rice finishes cooking, add the rice and stir well. Season with additional salt and pepper as needed
Chicken and Vegetable Soup
Chicken and Vegetable Soup
Equipment
- knife
- cutting board
- spatula
- soup pan
Ingredients
- 12 oz chicken breast
- 1/4 cup red onions (diced)
- 2 tbsp green onions (chopped)
- 1/2 cup celery (diced)
- 1/2 cup carrots (diced)
- 2 tbsp garlic (minced)
- 1 cup sliced mushrooms
- 2 cups baby kale
- 1 cup butternut squash (diced)
- 2 cups chicken broth
- 1/2 cup coconut milk
- 1 each bay leaves
- 1/4 tsp dried thyme
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Cut the chicken in one inch chunks
- Add oil to a soup pan on medium high heat and saute the red onions and green onions until they soften
- Next, add the chicken, coconut milk, and broth, and seasonings
- Bring the liquid to a boil. Once it boils, lower the heat to low medium and cover the pot with a lid. Let it simmer for 20 minutes until the chicken it is fork tender and shreds easily
- After the 20 minutes, add the sliced mushrooms, baby kale, and butternut squash
- Simmer for another 10 minutes until the veggies are tender
One Pan Taco Rice
One Pan Taco Rice
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 10 oz lean ground beef
- 10 oz butternut squash (diced)
- 1/4 cup red onions (diced)
- 1/4 cup cherry tomatoes (sliced)
- 1/4 cup cilantro (chopped)
- 8 oz tomato sauce
- 1 cup cooked brown rice
- 1 tbsp olive oil
- 1 tsp salt
- 1 tsp pepper
- 1/4 tsp chili powder
- 1/4 tsp cumin powder
- 1/4 tsp garlic powder
- 1/4 tsp paprika
Instructions
- Cook brown rice according to the packaged instructions
- Pre-heat a saute pan on medium to high heat
- Add olive oil to the heated saute pan and add the ground beef
- Season the ground beef with chili powder, cumin, paprika, garlic powder, salt, and pepper. Brown the meat until it is fully cooked (about 6 to 7 minutes)
- Then, add the tomato sauce. Stir in the butternut squash and let it simmer on low medium heat for about 5 minutes.
- Finally, stir in the rice, cherry tomatoes, and cilantro
Sheet Pan Chicken Stir Fry
Enjoy this convenient and delicious one pan chicken stir fry that is packed with the flavors of a classic stir fry but can be whipped up at home in no time. This recipe simplifies the traditional stir fry method by cutting out the wok and wok techniques with a short set of steps. The sheet pan technique not only minimizes the cleanup but also allows for even cooking, ensuring that every bite is bursting with savory goodness.
Mix the sauce in a bowl and prepare all of the vegetables and chicken by cutting them into bite size chunks. When all of that is prepared, place the cut veggies and chicken as a single layer on a sheet pan, preferably with higher sides. Afterwards, pour the sauce over the veggies and chicken evenly. Slide the pan in the oven and come back in 20 minutes to a flavorful, colorful meal that is sure to spice up your meal routine.
This is a great dish for busy meal preppers because it’s fast, simple and brings a lot of nutrition with the flavor. It’s a good mix of veggies and a lean protein and if you’re not a big fan of the veggies, you can easily mix and match them. It’s one pan, a bowl, and a knife and you’re done so cleaning up is super easy. Lastly, stir fry chicken and veggies stores and reheats exceptionally well.
Sheet Pan Chicken Stir Fry
Equipment
- knife
- cutting board
- mixing bowl
- sheet pan
- oven
Ingredients
- 12 oz boneless chicken thighs
- 1 each yellow bell pepper (sliced)
- 1 cup baby carrots
- 2 cups snow peas
Marinade
- 1 tbsp ginger (minced)
- 1 tbsp garlic (minced)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
Instructions
- Pre-heat the oven to 400F. In a mixing bowl mix together the marinade until well blended.
- Cut the chicken into small one inch chunks
- Assemble the chicken and vegetables on a sheet pan. Pour the marinade over the chicken and veggies and mix it all together
- Bake in the oven for about 20 minutes until the chicken cooks through to an internal temperature of 165F
Sausage Marinara and Squash Noodles
Sausage Marinara and Squash Noodles
Equipment
- knife
- cutting board
- baking dish
- oven
Ingredients
- 2 each pre-cooked sausage links (3 oz each)
- 2 cups squash noodles
- 2 cups marinara sauce
- 1 each red bell pepper (diced)
- 2 tbsp parmesan cheese
- 2 leaves fresh basil (sliced)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil (optional)
Instructions
- Pre-heat oven to 425 F
- Cut sausage links in 1/4 inch slices
- Pour half of the marinara mixture at the bottom of the baking dish. Then layer the squash spirals onto the marinara
- Top off the squash spirals with the bell peppers and sliced sausage
- Pour the remainder of the marinara mixture on top and mix well
- Bake in the oven for 15 minutes at 425F
- Sprinkle parmesan cheese on top and garnish with fresh basil leaves or your desired choice of herbs. Season with salt and pepper to your preference
Cajun Chicken with Butternut Squash Spirals
Equipment
Ingredients
Instructions