This pork tenderloin is a staple at our house! It’s so simple (this is more of a method than a recipe, I guess), and can be used in a variety of ways. The kids love to dip it in BBQ sauce. It’s great over a salad, or you can slice it up and add to any sort of stir-fry or pasta dish. The leftovers make great sandwiches too!
- 1 Tablespoon Oil
- Pork Tenderloin
- Salt & Pepper
- BBQ sauce for serving (optional)
Preheat the oven to 450 degrees F.
In a large oven safe skillet, heat the oil until it’s rippling hot. Add the pork tenderloin and season with salt and pepper. Cook several minutes, flipping until browned on each side.
Carefully transfer the skillet into the oven. Bake for about 20 minutes, or until the internal temperature reaches 160 degrees F. Remove the pan from the oven and let the pork sit a few minutes before slicing.
Frittata’s are great for breakfast, lunch, or dinner! Plus they’re perfect for using up leftovers! You can seriously use whatever cooked veggies or meats you have hanging out in the fridge. I’ve never made a frittata the same way twice, and it’s delicious every time. Don’t be afraid to experiment! Here some ideas to get you started: onions, peppers, mushrooms, spinach, potatoes, bacon, sausage, ground beef, canadian bacon, ham. The possibilities are endless!
- Leftover meat or veggies
- 12 eggs
- Salt & Pepper
- Cheese (whatever kind you want! Shredded, cotija, feta- anything works!)
Preheat the oven to 375. Heat an oven-safe skillet on the stove, over medium heat. Add a little oil, then toss in whatever cooked meat or veggies you have. In a bowl, whisk 12 eggs, and a little salt & pepper. Pour the eggs into the skillet, making sure it’s evenly distributed, and let it cook on the stove for 1 minute. Sprinkle Cheese on top. Transfer skillet to the oven and let it cook 10 to 12 minutes, or until the eggs are set.
*To Make Whole30 Compliant, just leave off the cheese!
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.
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.
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
“Mom, can I have more broccoli, please?” Hearing that never gets old! If you haven’t tried roasting vegetables yet, you don’t know what you’re missing! Something magical happens when they’re in the oven. My kids eat them like candy- right off the pan! If you follow me on Instagram, you’ve probably noticed we eat some form of roasted veggies at least 2 or 3 times a week! They’re so quick and easy, and they’re the perfect side-dish to just about any meal!
Once you get the method down, you’ll be a veggie roasting machine! A few of our favorites are broccoli, cauliflower, and asparagus. The directions are the same for each, but the cooking times vary. I keep a note on my fridge with the oven temperature and cooking times for each veggie so I don’t have to look it up each time!
- Vegetable of your choice
- for broccoli or cauliflower, cut into bite size pieces
- for asparagus, break off the tough ends
- Oil (Olive or Avocado)
- Kosher Salt & Pepper
Preheat oven to 425 degrees F.
Line a baking sheet with aluminum foil. Place the vegetables on the sheet and drizzle with oil. Don’t drown them in oil- you just want enough to lightly coat them. Sprinkle with salt and pepper. Toss the veggies around (I use my hands) and then spread out into one layer. Bake as directed below, stirring once during cooking. Keep an eye on them towards the end of cooking time. We love them when they start to look a little burnt!
- Broccoli- 15-20 minutes
- Cauliflower- 18-20 minutes
- Asparagus- 10 minutes
Have you guys tried Ratatouille? I discovered this Slow Cooker version from Our Best Bites several years ago and have been making it every summer since then. It was on my menu plan again the other day, but I didn’t plan well enough to get in in the slow cooker on time (tell me I’m not the only one that does that 🙄), so I improvised with the Instant Pot and it was amazing!
It’s such a great way to enjoy summer veggies, and it’s super forgiving- don’t like eggplant? No problem, just use extra zucchini! It’s great served over whole wheat pasta, quinoa, rice, or eaten with a loaf of good bread. Oh, and you might want to sprinkle some Parmesan on top! If you don’t think you’re kids will be excited about a bowl full of veggies, have a family movie night and watch Ratatouille while you eat it! So fun!
- 2 pounds eggplant, cut into 1/2 inch pieces
- 3 zucchini, quartered lengthwise and cut into 1 inch pieces
- 2 red bell peppers, cut into 1/2 inch pieces
- 2 onions, roughly chopped
- 6 tablespoons oil (olive or avocado)
- 4 cloves garlic, minced
- 2 teaspoons Italian seasoning
- 1 (28oz) can diced tomatoes
- 1 1/2 teaspoons salt
- 1/2 teaspoon pepper
- 1 tablespoon balsamic vinegar
Adjust your oven rack 4 inches from the broiler, and turn the broiler on (if your broiler has different settings, choose medium). Line 2 baking sheets with foil. Divide the veggies evenly between the 2 baking sheets. Drizzle about 3 Tablespoons of oil over each sheet of veggies, then add 2 cloves of garlic to each sheet. Toss each sheet of veggies until everything is combined (I use my hands), and spread into a single layer.
Broil, 1 sheet at a time, until vegetables begin to brown, about 10 minutes (keep a close on them, especially if your broiler only has one setting!). Stir them around once or twice during this time.
Transfer the veggies to the Instant Pot and add the tomatoes, 1 1/2 teaspoons salt, and 1/2 teaspoon pepper. Give it a good stir. Secure the lid on the Instant Pot, and set to Pressure Cook on High for 2 minutes. When it’s done cooking, quick release the pressure. Stir in balsamic vinegar, and add addition salt and pepper if needed.
Recipe adapted from Our Best Bites