I love sheet pan dinners! They’re easy to throw together, plus clean up is a breeze! The amount of each ingredient it totally up to you, depending on how many people you are feeding! I make it a little different each time, depending on what I have available, and if I want to have leftovers for the next day, or not (yes, yes you do want leftovers…especially if it involves a fried egg on top!).
I love the Aidells Chicken Sausage because it has good ingredients, no nitrates, and no added hormones, but any kind of cooked sausage would be just fine!
- Onion, roughly chopped
- Bell Pepper (any color), roughly chopped
- Potatoes (yukon gold, or red), chopped into 1 inch pieces (I leave the peel on!)
- Kosher Salt
- Black Pepper
- Chicken Sausage, cut into 1 inch pieces
Preheat the oven to 425. Line a baking sheet with foil.
Place the onions, bell peppers, and potatoes on the sheet and drizzle with oil. Toss around with your hands. Sprinkle with salt & pepper. Bake 35 to 40 minutes, or until the potatoes are softened, stirring once during cooking.
When the potatoes are softened, add the chopped sausage and stick back in the oven for another 5-10 minutes, or until the sausage is hot.
There’s nothing healthy about biscuits and gravy, but that doesn’t stop me from making it on occasion. It’s my husband’s favorite, and it’s total comfort food. I use sausage for the gravy, but growing up, my dad always made us hamburger gravy using ground beef- so good! He’d serve it over toast instead of biscuits, so we do that sometimes now too! If you have leftover gravy, put it in the fridge, then just add a splash of milk when you’re reheating it!
- 1 pound sausage
- 1/2 Cup flour
- 3 to 4 Cups Milk
Place the sausage in a large skillet, and break it up with a spoon. Cook over medium high heat, until it’s browned and cooked all the way through, stirring frequently.
Sprinkle the flour over the sausage and stir for about a minute. Slowly stir in 3 cups of milk and lower heat until it just barely at a simmer.
Cook, stirring frequently, until it reaches the desired thickness. If it gets too thick, just add a little more milk. Season to taste with salt and pepper.
These muffins are everything a good wholesome muffin should be…packed full of healthy stuff like carrots, quinoa (yep, you read that correctly!), whole wheat flour, and Chia Seeds. Plus, they’re sweetened only with molasses and honey! Believe it or not, the kids love them! When I have time, I like to make a couple batches and keep them in the freezer for a quick breakfast during the week, or to throw in lunch boxes. I may have even fed them to my kids for dinner a time or two 🙂 P.S. They make your house smell like carrot cake!
- 1/2 Cup extra-virgin coconut oil, melted and cooled slightly
- 1/2 Cup applesauce (look for a brand with no added sugar)
- 1/3 Cup molasses
- 1/3 Cup honey
- 4 large eggs
- 1 teaspoon vanilla
- 2 Cups white whole wheat flour
- 1 1/2 teaspoons baking soda
- 1 teaspoon baking powder
- 1/2 teaspoon salt
- 1 Tablespoon cinnamon
- 1 1/2 Cups quinoa (cooked, and cooled)
- 1 1/2 Cups shredded carrots
- 3 Tablespoons Chia Seeds
Preheat oven to 350. Lightly grease two 12-cup muffin tins.
In a large bowl, whisk together the coconut oil, applesauce, molasses, honey, eggs, and vanilla.
In a medium bowl, whisk together the flour, baking soda, baking powder, salt, and cinnamon.
Add the dry ingredients to the wet ingredients, and mix lightly with a wooden spoon or rubber spatula (there should still be a few dry streaks). Fold in the quinoa, carrots, and chia seeds until just combined (don’t over mix).
Fill the muffin cups about 3/4 full and bake for 18-22 minutes, until the tops spring back lightly to the touch (or a toothpick inserted in the center comes out clean). Let the muffins cool in the tins for 2 to 3 minutes before gently sliding out onto a wire rack to cool completely.
- Measure the flour by scooping it lightly into the measuring cup with a spoon.
- We prefer the taste and texture of White Whole Wheat flour, but I have used Whole Wheat flour in this recipe before and it tastes great too!
- If you have an Instant Pot , use this recipe to make the quinoa!
- In a pinch, I’ve used baby carrots and thrown them into the blender to pulverize them!
Recipe slightly adapted from Mel’s Kitchen Cafe (I replaced the 1 Cup of molasses that her recipe calls for with 1/3 Cup molasses and 1/3 Cup honey).
My family is crazy about this chicken! It takes an hour to cook, but it only takes about 10 minutes to get it in the oven. Use as many chicken legs as you want. I usually make as many as I can fit on my baking pan, because the kids love taking the leftovers for lunch the next day! You might be tempted to skip the cinnamon, but you’re just going to have to trust me on this one- the flavor is amazing!
- Chicken Legs
- Olive Oil or Avocado Oil
- Kosher Salt
- Black Pepper
- Onion Powder
- Paprika (smoked or regular)
Preheat oven to 400.
Lay the chicken legs on a baking sheet lined with foil, and pat the chicken dry with a paper towel.
Drizzle the chicken with oil and rub it on both sides. Sprinkle each leg with salt, pepper, onion powder, paprika, and a tiny bit of cinnamon.
Bake for 30 minutes. Flip the chicken, and cook another 30 minutes, or until the internal temperature reaches at least 165 degrees.
Did you know you can cook eggs in the microwave? Yep, a total game changer! My mom made them like this when I was a kid. It’s such a simple idea- all you need is a microwave safe mug or cup, and eggs. I taught my kids how to make them and it’s such a huge help on busy school mornings! If they don’t have time to eat before we leave the house, they can just take the mug in the car with them and eat on the way to school! I’m lucky enough to have a kitchen at my office, so sometimes I’ll take a carton of eggs to work with me and keep them in the fridge. Then I just use a disposable coffee cup and whip them up anytime I want!
Crack an egg or two into a microwave safe mug. Give the eggs a quick scramble with a fork (make sure you puncture the yolk, or it might explode 😬). Cook in the microwave for about approximately 30 seconds per egg. All microwaves seem to cook a little different, so the first time you try this, you might start out with less time, then add a few seconds at a time until the eggs are how you like them (and then remember how long it took for next time!). In my microwave, 30 seconds for 1 egg, or 60 seconds for 2 eggs is just perfect! After the eggs are cooked, season with salt & pepper if you want. My kids like to add a sprinkle of shredded cheese and salsa. You could add anything you want…some leftover ham, bacon (yeah, you’re right, I’m pretty sure there’s no such thing as leftover bacon 😆), or some cooked veggies would be great!
This is one of the first things I experimented with when I got my Instant Pot a few years ago. Once I got it figured out, it quickly became a go-to on busy nights! I had been making this same thing on the stove for years, so why did I feel the need to perfect it in the Instant Pot? Because even though it takes about 40 minutes from start to finish, all I have to do is brown the meat, dump everything else in, and set the timer! There’s no waiting for a pot of water to boil. No standing by the stove babysitting the pasta. No draining the pasta. And only one pot to wash instead of the two I usually use when making it on the stove.
- 1 pound ground beef
- garlic powder
- 3 Cups water
- 13.25 oz whole wheat rotini
- 25 oz jar pasta sauce
Using the saute function on the Instant Pot, brown the ground beef and drain grease if necessary. Season with salt, pepper, and garlic powder.
Without stirring, add the water, then the rotini, then pour the pasta sauce over the top (make sure to cover all the pasta!). Do NOT stir!
Secure the lid and set to pressure cook on high for 5 minutes. After it’s done cooking, quick release pressure (this is very important! If you don’t release pressure right away, it will turn to mush…ask me how I know 🙄).
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My kids are oatmeal fanatics! They’ll eat if for breakfast, packed up in a thermos for lunch, and occasionally even for dinner! We prefer the texture of steel cut oats over regular oats, but cooking them on the stove can be tedious…bring the water to a boil, add the oats, return to a boil, then reduce to a simmer for 20 to 30 minutes, stirring occasionally. With the Instant Pot you can just dump everything in , set the timer, and go do something more productive with your time! We like our oats with a sprinkle of cinnamon & chia seeds, a splash of milk, and a drizzle of pure maple syrup, and served with fresh fruit, or frozen berries. Or my favorite is with sliced bananas and a spoonful of natural peanut butter 😋.
This recipe can easily be doubled, or even tripled in the 5 qt Instant Pot- keep the cooking time the same (if you triple it, be extra careful when releasing pressure, because it may spatter a bit!)! Make a big batch and keep it in the fridge to have on hand through out the week!
- 1 Tablespoon butter
- 1 Cup Steel Cut Oats
- 3.5 Cups water
Melt the butter in the Instant Pot insert, using the saute button. Add the oats and stir for 3 minutes. Add the water. Secure the lid and set to pressure cook on high for 10 minutes. After it’s done cooking, let pressure release naturally for 10 minutes, then manually release any remaining pressure. Lit sit for 5 to 10 more minutes to thicken.
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Ok, let me start off by saying that this makes a TON of food! I’m not even kidding- my Instant Pot has never been so full in its life! So if you’re one of those people that doesn’t like leftovers, I think you could half the recipe just fine. Me on the other hand, I LOVE leftovers! We eat this for dinner just in bowls the first night, then in burritos the next night. The rest gets packed up for lunches, or goes into the freezer for another time. Cook once- eat for days! This would be great to take to a pot luck, or if you’re feeding a crowd!
It seriously could not be easier- you basically dump everything in the pot and set the timer!
*Update* I’ve heard back from several readers that they did cut the recipe in half and it worked great! Just halve all the ingredients, but keep the cooking time the same!
- 4 boneless skinless chicken breasts
- 2 1/2 teaspoons chili powder
- 1 teaspoon cumin
- 1/2 teaspoon kosher salt
- 1/2 teaspoon paprika
- 1/2 teaspoon pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon onion powder
- 1/2 teaspoon oregano
- 1 (15 oz) can black beans, drained and rinsed
- 16 oz salsa
- 3 cups uncooked long grain white rice
- 3 cups water or chicken broth
- 1 (12 oz) bag frozen corn
- Place the chicken in the Instant Pot Insert. Sprinkle with the chili powder, cumin, salt, paprika, pepper, garlic powder, onion powder, and oregano. Add the beans. Pour salsa over everything. Add the rice, and then cover with the water or chicken broth.
- Secure the lid and set to cook on manual high pressure for 12 minutes, then quick release pressure.
- Remove the chicken, and shred. Add the corn to the pot and stir (the heat from the rice will warm the corn up). Return the shredded chicken to the pot.
- Serve with your favorite taco fixings: shredded cheese, cilantro, sour cream, salsa, jalapenos, avocado.
Recipe adapted from Wondermom Wannabe
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I have a love/hate relationship with my slow cooker. I love the idea of having dinner waiting for me when I get home, but I’m the worst at actually getting the slow cooker going in the morning before I leave for work. This Chicken Curry is so easy and requires minimal prep. To make it even easier, I like to go ahead and put everything, minus the chicken, in the slow cooker insert the night before, then stick it in the fridge. The next morning, all I have to do is take the insert out of the fridge and add the frozen chicken. We like to eat it with naan, rice, quinoa, or roasted cauliflower.
- 2 pounds boneless skinless chicken breasts, frozen
- 1 teaspoon salt
- 1/2 teaspoon pepper
- 2 tablespoons curry powder
- 1 1/2 teaspoons paprika
- 1/2 onion, thinly sliced
- 2 cloves garlic, crushed
- 4 medium red potatoes, cut into chunks
- 1 (14 ounce) can coconut milk
- 1 (14.5 ounce) can tomatoes- stewed (or diced work fine too!)
- 1 (8 ounce) can tomato sauce
Place all of the ingredients in the slow cooker and cook on low for 8-9 hours. Shred the chicken before serving.
Recipe slightly adapted from Mel’s Kitchen Cafe
Grab a rotisserie chicken while you’re at the grocery store, or use some leftover cooked chicken, and you can have these Chicken Ranch Wraps ready in no time! I’ve even used turkey from the deli counter! These are great for hot summer nights, when you don’t want to be heating up the kitchen…or when you’re just plain tired and don’t feel like cooking.
This is more of a method that an actual recipe- change it up and make it your own! If you don’t like tomatoes, leave them off! Love bacon? That would be a fantastic addition!
- Rotiserrie Chicken, leftover cooked chicken, or deli turkey/chicken
- Shredded Cheese
- Ranch (store bought, or homemade)
- Avocado sliced
Wrap everything up in a tortilla and devour!