Quick, easy and delicious! A great Wednesday night dinner when you don’t want to take a lot of time to cook or clean up. This recipe orginated from Cait’s Plate but has been modified to make it gluten-free and adjusted based upon what I had in my fridge at the time. Feel free to substitute with any vegetables that you currently have available. I also recently made a version that included only green beans and peas, it was good, but I like this one better.
Chicken Sausage with Gluten-Free Pasta and Veggies
Time: 20 minutes
- 4 chicken sausages, about 12 oz
- 12 oz frozen broccoli
- 8 oz frozen peas
- 1 small onion, chopped
- 15 grape tomatoes, halved
- 1 box gluten-free rotini pasta
- Olive oil
- Salt and pepper to taste
- Cook gluten-free pasta according to box instructions. Do not overcook pasta.
- Meanwhile, slice the chicken sausage and place into a non-stick pan coated with a bit of olive oil.
- Toss the chicken sausage in the pan over medium heat, until slightly browned on both sides. Remove from heat.
- Add frozen broccoli and peas to pan over medium-low heat. Cook for about 3 minutes, stirring occassionally. Add onions, continue cooking until soften.
- Add halved tomatoes, cook until just softened, about 2 minutes.
- Add cooked, drained pasta into a large serving dish. Drizzle with a bit of olive oil, salt and pepper, and then add vegetable mixture. Toss to combine.
Chicken Sausage with Gluten-Free Pasta, Green Beans and Peas
Easy, tasty fish recipe. Tilapia is the chicken of fish . . . it pretty much tastes like anything you cook it in. Thus, tilapia can be a fun and easy fish to cook.
Time: 35 minutes
6 tilapia fillets
- 4.5 tablespoons fresh lemon juice
- 1.5 tsp extra virgin olive oil
- 3 clove garlic, minced
- 1.5 teaspoons dried parsley flakes
- pepper to taste
- Preheat oven to 375 degrees F (190 degrees C). Spray a baking dish with non-stick cooking spray (I used a coconut oil cooking spray).
- Rinse tilapia fillets under cool water, and pat dry with paper towels. Place fillets in baking dish.
- Pour lemon juice over fillets, then drizzle olive oil on top.
- Sprinkle with garlic, parsley, and pepper.
- Bake in preheated oven until the fish is white and flakes when pulled apart with a fork, about 20 minutes. (Oven temperatures vary. Check doneness after about 15 minutes)
- Serve over rice or quinoa.
Original Recipe from All Recipes. Modified from original version.
What a great way to start a weekend. Yum! This was a great dish adapted from Maggies Bites and I will definitely be making it again. If you are able to eat dairy, please see her recipe as she adds mozzarella to the dish. However, I have adapted it to make it Stephanie-friendly. This was a great, easy way to pump up the flavor profile in plain, old, chicken breasts. The chicken was flavorful but still moist and the asparagus and tomatoes were delicious. This also re-heated very well . . . easy to bring to work for lunch the next day!
- 4 boneless skinless chicken breasts (about 1.25 lbs)
- 1 bunch asparagus (about 2 lbs)
- 1 pint grape tomatoes
- 3/4 cup plus 2 Tb balsamic vinegar
- 1/2 cup plus 1 t olive oil
- 1/2 teaspoon garlic powder
- 1/4 teaspoon pepper
- Combine 1/2 balsamic, 1/4 olive oil, garlic powder and pepper into a Ziploc bag. Add in raw chicken breasts and marinate from 30 minutes to overnight. **I marinated mine for about 4 hours and it was delicious.
- After marinating, pre-heat oven to 400 degrees.
- Grill chicken either on the grill or in a pan on the stove. (I would recommend either pounding chicken with the flat end of a meat mallet to thin the breast to reduce cooking time, however, this is not necessary)
- Bend ends of asparagus until they break. You can then choose to cut off ends to even the ends, but this is not necessary. Line cookie sheet with tin foil and place asparagus on cookie sheet in one layer. Drizzle with olive oil and sprinkle with salt and garlic powder (or minced garlic), to taste. Place on top rack of oven for 8-10 minutes until tender (until you can easily pierce with a fork).
- In a frying pan, like the one you used for the chicken, place sliced grape tomatoes in 1 teaspoon olive oil and 2 tablespoons balsamic vinegar. Cook until tomatoes start to get soft, about 4 minutes. (Do not overcook the tomatoes as they will become very soft and pull away from their skins and essentially melt in the pan)
- Place chicken and asparagus on a serving dish, top with tomatoes.
I really had very little time to make dinner yesterday. I planned to make Balsamic Mustard Chicken but my chicken was frozen and I did not have the time to thaw. What to do? What to do? Well, I utilized the Roasted Veggies recipe from the Everyday Paleo post to make not just veggies but an entire meal. Yum! The original dish included: brussel sprouts, zucchini and bacon but I did not have any zucchini and needed more protien. Here is what I did:
Brussel Sprouts, Mushrooms, Italian Sausage and Bacon:
Time: 35-40 Minutes
- 1 lb Brussel Sprouts
- 1/2 lb Baby Portobello Mushrooms
- 6 strips Bacon, cut in quarters
- 1/2 lb Italian Turkey Sausage, cut into bite-sized pieces
- Olive Oil
- Salt and Pepper
- Pre-heat oven to 350 degrees F. Oil a pan with about 1/2 TBSP of olive oil.
- Wash and cut Brussel sprouts in half, wash and slice mushrooms and place in pan. Drizzle with about 1 TBSP olive oil. Place in the oven and cook for 20-25 minutes.
- While veggies are cooking, cook Italian Turkey Sausage over medium high heat in a pan on the stove. Stir often, continue breaking up meat as it cooks. Once cooked through, remove and set aside.
- Fry the bacon slices in the same pan over medium-high heat until almost crispy (it will continue cooking once removed from the pan but I am sure you knew that) and place on paper towel-covered plate.
- Place sausage and bacon on veggies and return to the oven for another 5-10 minutes.
- Remove from oven and sprinkle with salt and pepper, to taste.
Although few ingredients, this dish was very flavorful and filling. The bacon added some salt and fat content while the turkey sausage added Italian flavoring. The perfect thing was that this reheated very well for work. I would probably even eat it cold (but I didn’t actually do that . . . this time around). I will definitely make this again.
Nom, Nom. Friday night, seafood night, husband cooking night. Thank you!
This recipe originated from Fitness Magazine. It is a wonderful, light, healthy dish that is simple to make but very flavorful. This recipe was delicious but it was very light. Serve with rice or quinoa to get more mileage out of the recipe.
Lemon-Garlic Shrimp with Veggies
Serves: 4 with rice or quinoa
Time: 20-30 minutes
- 1 pound raw shrimp, (26-30 per pound)
- 2 large red bell peppers, diced
- 2 pounds asparagus, trimmed (just snap off the bottoms)
- 2 teaspoons freshly grated lemon zest
- 1/2 teaspoon salt, divided
- 5 cloves garlic, minced
- 1 cup reduced-sodium chicken broth
- 4 teaspoons extra-virgin olive oil, divided
- 1 teaspoon cornstarch (or arrow-root if Paleo)
- 2 tablespoons lemon juice
- 2 tablespoons chopped fresh parsley
- 2 cups prepared brown rice or quinoa, optional
- Cook rice/instructions, following package instructions, about 20 minutes.
- Meanwhile, heat 2 teaspoons oil in a large non-stick skillet over medium-high heat.
- Add bell peppers, asparagus, lemon zest and 1/4 teaspoon salt and cook, stirring occasionally, until just beginning to soften, about 6 minutes. Transfer the vegetables to a bowl; cover to keep warm.
- Add the remaining 2 teaspoons oil and garlic to the pan and cook, stirring, until fragrant, about 30 seconds.
- Add shrimp and cook, stirring, for 1 minute.
- Whisk broth and cornstarch in a small bowl until smooth and add to the pan along with the remaining 1/4 teaspoon salt.
- Cook, stirring, until the sauce has thickened slightly and the shrimp are pink and just cooked through, about 2 minutes more. Remove from the heat.
- Stir in lemon juice and parsley.
- Plate the rice, then veggies and serve the shrimp and sauce on top of the rice and veggies.