This healthy maple mustard chicken bake is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes! is an easy, yummy sheet pan dinner! Paleo, gluten-free & ready in under 30 minutes!
Maple Mustard Chicken Bake
Calories 472 kcal
- 1 large boneless, skinless chicken breast, (10 oz)
- 1 large sweet potato, peeled (1 pound)
- 2 cups Brussels sprouts (1 pound)
Peel sweet potatoes (if desired). Trim Brussels sprouts.
Cut chicken breast and sweet potato into 1” cubes. Halve the Brussels sprouts. Place them in a sealable plastic bag or a container that can be tightly sealed.
In a small bowl, mix the marinade ingredients. Pour it over the chicken mixture and toss to coat. Seal the bag/container and place it in the refrigerator overnight. Stir or flip the mixture several times.
Preheat oven to 400℉. Line a baking sheet with parchment paper.
Spread the chicken mixture out onto the baking pan in a single layer. Bake for 30 minutes or until chicken has cooked through and vegetables are cooked to the desired softness.
Hack: Store leftovers in the refrigerator for up to 5 days or freeze, tightly wrapped, for up to 3 months.
Keyword Brussels sprouts, chicken, easy, gluten-free, healthy, infused olive oil, low calorie, Maple syrup, marinade, mustard, one pan meal, one pan recipe, paleo, quick and easy meal, quick dinner, quick meal preparation, sheet pan, sweet potato
Did you know? Sweet potatoes have a surprising number of health benefits including maintaining blood pressure and insulin levels!
Suggestion: Honey oatmeal rolls would pair nicely with this dish!
Strawberry snack cake is a rich and delicious dessert with a soft, moist crumb that’s bursting with fresh strawberry flavor.
Strawberry Snack Cake
Course afternoon tea, Dessert
Calories 223 kcal
- 1½ cups all-purpose flour
- 1½ tsp baking powder
- Pinch of salt
- 8 tbsp unsalted butter, at room temperature (1 stick or ½ cup)
- 1 cup sugar
- 1 tbsp lemon zest
- 2 large eggs, room temperature
- ½ cup buttermilk, room temperature
- 1 tsp vanilla extract
- 1 tbsp lemon juice
- 2 cups sliced strawberries
- Powdered sugar or whipped cream for serving (optional)
Preheat the oven to 375ºF. Coat an 8-inch square baking pan with cooking spray.
Whisk flour, baking powder and salt together in a medium bowl.
Place butter, sugar and zest into the bowl of an electric mixer. Beat on medium-high speed until pale, about 4 minutes.
Add eggs one at a time to the mixing bowl. Continue beating and scraping down the sides of the bowl as needed.
In another bowl, mix buttermilk and vanilla.
Add a third of the flour mixture to the butter mixture. Continue beating until nearly combined, then add half of the buttermilk mixture. Repeat, ending with the last third of the flour mixture; beat until just combined. Stir in lemon juice.
Spread batter evenly in the prepared pan. Arrange strawberries on top, pressing down lightly.
Bake until a toothpick inserted into the center of the cake comes out clean (or an internal temp of 210ºF), 50 to 55 minutes.
Let the cake cool completely in the pan on a wire rack.
Top with powdered sugar or whipped cream before serving, if desired.
Hack: Don’t have buttermilk? Mix 1½ teaspoons white vinegar or lemon juice into ½ cup milk. Let it stand at room temperature for 10-15 minutes until it’s thickened and curdled. Another option is to thin sour cream with a bit of milk or water until it reaches the consistency of heavy cream.
Hack: Feel free to use your favorite berry in this recipe!
Hack: Store leftovers in the refrigerator for up to 5 days or freeze in serving-sized portions for up to 3 months.
Hack: To easily zest a whole lemon, use a vegetable peeler to remove the skin and finely chop it. Lay unused zest in a single layer and freeze. Store, tightly wrapped, in the freezer for up to 3 months.
Hack: Puree any leftover lemons in the blender or food processor for use in recipes such as cakes, cookies or bread. Freeze the puree for up to 3 months.
Hack: Leftover lemon juice can be frozen for up to 12 months. Pour the juice into an ice cube tray and place it in the freezer until solid. Transfer the cubes to freezer bags or freezer-safe containers for storage.
Keyword afternoon tea, cake, easy, fresh fruit, snack, strawberries
Did you know? Just 8 strawberries will provide 140 percent of the recommended daily intake of Vitamin C for kids. Check out some more fun facts here!
Suggestion: Orange quick bread is another delicious treat made from fresh fruit!
Homemade garlic herb butter combines a few simple ingredients to create a culinary powerhouse, coating everything it touches with delicious flavor!
Homemade Garlic Herb Butter
Servings 1 tbsp
Calories 102 kcal
- ½ cup salted butter, room temperature, temperature (1 stick, 4 oz)
- 2 cloves crushed or minced garlic (2 tsp)
- 1 tsp dried chives
In a small bowl, combine butter, cloves and chives.
Allow butter to sit for one hour before using.
Hack: Refrigerate leftovers in a tightly covered container for up to 1 month.
Hack: Add ½ tsp salt if using unsalted butter.
Hack: Substitute your favorite herb, such as basil or rosemary, for the chives!
Hack: Spread on toasted baguettes or use it to make garlic bread! You can toss it with pasta, or stir it into mashed potatoes or rice!
Keyword condiments, easy, garlic bread, garlic butter, garlic herb, garlic spread
Does homemade garlic herb butter have actual health benefits? Yes!!
Suggestion: Substitute this homemade herb garlic butter for the oil in these easy pan-seared scallops/shrimp!
This fresh-tasting cilantro lime shrimp pasta brings together simple ingredients to make an outstanding dish that’s healthy and easy to make!
Cilantro Lime Shrimp Pasta
Calories 530 kcal
- 4 tbsp butter (¼ cup or ½ stick)
- 8 oz fresh mushrooms, sliced
- 8 oz shrimp, uncooked, peeled and deveined
- 2 tsp dried chives
- 2 tsp dried cilantro
- 2 tbsp sauvignon blanc
- 6 oz whole grain spaghetti, cooked
- 8 tbsp butter (1 stick or 4 oz), softened
- 2 cloves garlic, minced (2 tsp)
- 1 tbsp hot sauce
- 1 tbsp lime juice
In a small bowl, combine the ingredients for lime butter and set aside.
Melt 4 tbsp butter in a saute pan over medium heat. Add mushrooms and saute, undisturbed, for 4 minutes or until browned. Flip the mushrooms and continue to cook for an additional 3-4 minutes.
When mushrooms are uniformly browned, add shrimp, chives and cilantro. Saute for 2-4 minutes or until shrimp is opaque. Do not overcook.
Add wine and lime butter to the pan. Continue cooking until lime butter melts and is thoroughly mixed with the shrimp and mushrooms.
Toss with spaghetti and serve.
Hack: Feel free to use your favorite pasta in this recipe or whatever you have on hand! Cooked rice can also be substituted for spaghetti.
Hack: Canned or dehydrated mushrooms can be used in this recipe.
Hack: Leftovers can be stored in the refrigerator for up to 5 days or frozen for up to 3 months.
Hack: Shrimp can be purchased individually from the seafood counter at most grocery stores. They can also be purchased frozen in large portions if you wish to keep some on hand. Thaw needed amounts before cooking.
Hack: Seafood can be thawed overnight in the refrigerator. It can be thawed more quickly by placing it in a sealed bag and submerging them in a bath of cold water for about an hour.
Keyword angel hair, cilantro, fast and easy, fast meal, healthy, lime, main course, pasta, quick and easy meal, quick dinner, seafood, shrimp, spaghetti
Did you know? Shrimp is a healthy addition to your diet. It provides a high amount of nutrients that aren’t abundant in other foods!
Suggestion: Tomato and shrimp salad is another great way to take advantage of the healthy benefits of eating shrimp!