Category Archives: Dinner

Sweet Potato Hash with Sausage

A flavorful family favorite! I adapted this recipe from thekitchn.com to make it more simple and allergy friendly. There are a few steps involved but I promise it’s worth it! I like to make this when I meal prep for the week and just heat it up the night we are going to eat it. The original recipe calls for dippy eggs served on top but we skip since the kids can’t do eggs. Sometimes my husband and I will have our dippy eggs on top if we’re eating this after they go to bed and we can use our designated egg pan to avoid any cross contamination. Your house will smell amazing from the caramelized onions, fresh rosemary and garlic!

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Sweet Potato Hash with Sausage
Prep Time 45 minutes
Cook Time 1 30 minutes
Servings
Prep Time 45 minutes
Cook Time 1 30 minutes
Servings
Instructions
  1. Preheat oven to 350°. Peel the onions and cut each one in half. Then cut each half into thin half moons. Heat 2 Tbsp olive oil in a skillet over medium high heat. Add in your onion slices and cook down for 5 minutes, stirring occasionally. Next, add in 1-2 Tbsp brown sugar to help caramelize the onions. Continue cooking on low for 25 minutes, stirring occasionally until caramelized. Set aside in a bowl.
  2. Spread out your diced sweet potatoes on a foil lined baking sheet. Drizzle with 2 Tbsp olive oil and toss. Sprinkle with salt and pepper. Bake 30-45 minutes, until softened, stirring halfway through.
  3. While your sweet potatoes are cooking, remove your sausage from the casing and cook over medium high heat in the same skillet you cooked your onions in. Crumble the sausage as it cooks. Once cooked all the way through, you may spoon out some of the liquid fat if using regular sweet Italian sausage. Set sausage aside.
  4. Add your caramelized onions, cooked crumbled sausage, chopped rosemary and minced garlic all to the baking sheet with sweet potatoes. Stir until everything is evenly mixed and spread out on the baking sheet. Place back in the oven to heat through 10-15 minutes.
  5. Can be served immediately or tastes great reheated for a busy week night! For those that don't have egg allergies, dippy eggs are great served on top but this is delicious without!

Healthy Roasted Chicken and Veggies


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Healthy Roasted Chicken and Veggies

A super colorful allergy friendly meal that is healthy!! Quick weeknight meal especially if you have your ingredients prepped ahead of time. Makes plenty of leftovers too.

Prep Time 15 minutes
Cook Time 15 minutes

Servings

Prep Time 15 minutes
Cook Time 15 minutes

Servings


Instructions
  1. Preheat oven to 500°

  2. Chop all veggies into desirable bite size pieces. Chop all chicken into bite size pieces on a separate cutting board.

  3. Place all veggies and chicken together on two roasting pans to allow room for everything to evenly cook. Add olive oil, italian seasoning, paprika, salt and pepper. Toss to combine everything.

  4. Bake 15 minutes or until veggies and chicken are cooked. Enjoy over a bed of brown rice with a squeeze of fresh lemon juice!

One-Pan Chicken Fajita Pasta

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One-Pan Chicken Fajita Pasta
A delicious and healthy one-pan wonder! This allergy friendly meal is full of flavor and comes together super quick!
Prep Time 15
Cook Time 25
Servings
Prep Time 15
Cook Time 25
Servings
Instructions
  1. In a large nonstick pan, heat 2 Tbsp olive oil over high heat.
  2. Add chicken and 1.5 Tbsp fajita seasoning. Toss to coat the chicken. Spread the chicken in a single layer and cook for 3-5 minutes per side until browned. Remove the chicken from the pan and place aside in a bowl.
  3. Heat remaining 2 Tbsp olive oil to the pan over high heat. Once hot, add the onions, bell peppers, garlic and the remaining 1.5 Tbsp fajita seasoning. Stir to coat everything and continue to stir until veggies are tender, about 5 minutes. Add cooked veggies to the bowl of chicken.
  4. Add chicken stock, tomatoes with their juice and dry pasta to the pan. Bring to a boil and reduce to a low boil. Cover and cook for 15 minutes until pasta is cooked. Add chicken and veggies back into the pan. Stir to combine and heat. Taste and adjust seasonings and salt as necessary.

Chicken with Bacon and Rosemary Brussel Sprouts

This is a delicious and healthy allergy friendly meal! My favorite part is that it all cooks in your cast iron skillet. If you don’t have a cast iron skillet, make sure you use a pan that can go from the oven top to the oven. I love meals that don’t leave a lot of dirty dishes to clean up. This was a great weeknight meal as it was super quick to prepare. One of my tricks is I prepped all my ingredients when I had a little time on Sunday so it was all ready to go!

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Chicken with Bacon and Rosemary Brussel Sprouts
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Prep Time 20 minutes
Cook Time 25 minutes
Servings
Instructions
  1. Preheat your over to 400°.
  2. Heat a cast iron skillet over medium heat.
  3. Cook your diced bacon until it starts to get crispy. Remove the bacon from your skillet and put on a paper towel lined plate.
  4. Sprinkle the chicken breasts with salt and pepper on both sides. Place chicken in your skillet and cook 4-5 mins per side until browned.
  5. Once your chicken is browned, add a layer of brussel sprouts around the chicken. Sprinkle with a layer of rosemary and diced garlic. Then add another layer of brussel sprouts followed by another layer of rosemary and diced garlic.
  6. Lay 2-3 slices of lemon on top of your chicken.
  7. Sprinkle the bacon all over the top.
  8. Use an oven mit to transfer your skillet to the oven to bake for 25-30 mins until done depending on the thickness of your chicken.
  9. Once you plate your dish, be sure to lightly press on the cooked lemon so the juice will flavor it all!