Brussels Sprout & Sweet Potato Hash

 

I seriously cannot believe I've never added this recipe to my blog!! Sure, I've got sweet potato recipes and Brussels sprout recipes...however, I make them TOGETHER like this all the time!!! So easy to throw together. Want to save yourself even more time? Buy any of the veggies already diced, or dice them during your regular meal prep day.  Enjoy!

Brussels Sprout & Sweet Potato Hash

Ingredients

~One large onion, diced

~Two Medium sweet potatoes, diced

~One pound bag of Brussels sprouts, diced

~2T Olive Oil

~Garlic Salt

Instructions

Preheat oven to 400 degrees and line a sheet pan with aluminum foil. Dice the onion, sweet potatoes, and brussels.  I use a food chopper to make this step much faster.  You can either put all of these diced ingredients into a one gallon Ziploc bag or just put into a large bowl.  The next step is to add in the 2T of olive oil.  If you are using a Ziploc bag just toss the bag to completely cover the ingredients in the olive oil.  If using a bowl gently stir in the olive oil.  Pour the ingredients onto the sheet pan and lightly sprinkle  with garlic salt (or sub your favorite seasoning).  Bake for 15-20 minutes until sweet potatoes are soft.  Shake pan periodically to ensure the Brussels sprout leaves don’t burn.  

Sheet Pan Moroccan Chicken & Veggies

  

Sheet pan meals have become one of my favorite things. Have you guys tried them? They make a healthy dinner so much easier, and way less mess. This one has a great mix of spices (turmeric, coriander, ginger, and cinnamon), roasted veggies and chicken. You can serve with cooked brown rice, chopped cilantro and lemon wedges for garnish and make it extra delicious.

Here's the recipe. I hope you'll try it this week!

Ingredients

~1 tsp each turmeric, cumin, ground coriander, salt,

~1/2 tsp each cinnamon, ginger, cayenne, black pepper

~1 ½ lbs boneless, skinless chicken thighs or chicken breast

~4 Large carrots, cut into 1 inch round pieces

~1 Large onion, cut into chunks

~8 oz. baby bella mushrooms, quartered

~1 red, yellow, and orange pepper, cut into large chunks

~1 can (16 oz.) chickpeas, drained and rinsed

~4 T olive oil

Ingredients for Yogurt Sauce

~1 cup greek yogurt

~ ½ lemon, juiced

~ ½ cup diced cucumber

~ 2 garlic cloves, minced

Serve with

~cooked brown rice, chopped cilantro and lemon wedges for garnish

Instructions

~ Preheat oven to 450 degrees.  Mix all spices in a small bow; set aside.  Toss Chicken, carrots, onion, mushrooms, peppers, and chickpeas with olive oil.  Transfer to a couple foil lined sheet pans that have been sprayed with olive oil spray.  Sprinkle evenly with seasoning. Bake for 15 minutes

~Meanwhile in a medium bowl combine yogurt through garlic.  

~Once the timer dings and your dish has finished baking for 15 minutes, turn the oven to broil and finish the chicken and veggies with 10-15 minutes under the broiler.  Chicken should be cooked through (safe internal temp of 165 degrees).

~Serve over rice and drizzle with yogurt sauce.  Garnish with cilantro and lemon wedges. Enjoy immediately, refrigerate leftovers.  

The Best Roasted Veggies Ever

Hey everyone! As I was planning my meal prep this weekend, I really needed something quick and easy. It's too beautiful outside to spend all your time over a hot stove. 

A lot of you have heard of the "undiet" that I'm following and the main component of it is LOTS & LOTS of veggies.  Roasting veggies is so very easy and they make them taste like CANDY :) 復復復 Who knew?

Check out my how-to below:

1. Preheat the oven to 400°.


2. Prep two cookie sheets with aluminum foil. I spray the aluminum foil covered cookie sheets with olive oil spray.


3.  Wash and cut your veggies to the size you prefer and arranged on your cookie sheet. Do not crowd the veggies. Give them room to breathe.  Spray the veggies lightly with olive oil spray lightly salt and pepper the veggies. You could also put your favorite low salt or no salt seasoning on the veggies.


4. Set your timer for 6 minutes and pop the veggies in the oven.


5. When the timer goes off, flip the veggies over and pop back in the oven for another five or six minutes. Some veggies will require less time such as kale chips. Some foods that you roast will require more time such as baby potatoes. The key is to monitor closely and check frequently So that they cook but don’t burn.


6. Happily enjoy!!!