Main Dish Archives » Kay's Clean Eats

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

This meal was inspired by my craving for L&L Hawaiian bbq, a local hole in the wall Hawaiin food joint! Oh man… it is truly delicious, and probably full of ingredients you don’t want to find yourself eating every day! My favorite plate is the Hawaiin chicken plate served with Healthier Hawaiian Macaroni Salad salad and rice.

Because of all the restaurant closures due to the Covid-19 we are forced to recreate some of our favorite takeout meals. Introducing a healthy version of my favorite Hawaiian take out, Easy Hawaiian Chicken!! 

Love easy weeknight dinners, also try Easy Tofu and Vegetable CurryEasy Take-Out Style Chicken, and Rosemary Honey Chicken with Roasted Veggies. 

Yield: 5

Easy Hawaiian Chicken

Easy Hawaiian Chicken

The recipe for Easy Hawaiian Chicken is a delicious sweet and savory chicken that the whole family will love. This is an easy dinner and perfect for entertaining too. 

Prep Time 10 minutes
Cook Time 1 minute
Additional Time 3 hours
Total Time 3 hours 11 minutes

Ingredients

Chicken

  • 1 lb - 1.3 lbs chicken thighs, boneless and skinless

Hawaiian Chicken Marinde

  • 2 tbsp ketchup
  • 3 tbsp agave
  • 4 tbsp agave
  • 4 tbsp canned pineapple juice
  • 1 tbsp rice vinegar
  • 1 tbsp sesame oil 
  • 2 tbsp avocado oil, can sub any cooking oil
  • 1 tsp ginger minced
  • 4 garlic cloves minced
  • 3 tbsp soy sauce 

Instructions

  1. Place the ketchup, agave, pineapple juice, rice vinegar, sesame oil, avocado oil, giber minced garlic, and soy sauce into a medium-size bowl or a zip lock bag. Mix till well combined.
  2. Add chicken and marinate for 3-24 hours.
  3. Heat a cast-iron skillet to medium-high heat or a grill to medium heat. Remove the chicken from the marinade and cook for 6-8 minutes each side, or until chicken is cooked through.
  4. Serve chicken with rice, your favorite vegetable side, and Healthier Hawaiian Macaroni Salad. Enjoy

Asain Garlic Noodles

Asain Garlic noodles come together quickly and easily with pantry staples you most likely have on hand! This dish is a no-fuss meal that is full of flavor and will please everyone. 

When it comes to Asain cuisine there is nothing I love more than noodle dishes! There is no doubt I will eat every last noodle on my plate. What’s even better is when you can make a quick noodle dish at home.

Garlic noodles don’t call for any special kind of noodle, we used rice stir fry noodles but any noodle will do, spaghetti, fettuccini, angel hair, etc. So just use what you have on hand! 

Kyson, my son says this is my best dish, haha! I’m pretty sure he was trying to get on my good side, lol! Those 7-year-old boys are smart! Needless to say, I loaded this up with tons of garlic, hubby just has to deal with it, haha. After all with all the germs going around and this virus (Covid-19) that is sweeping the globe it’s best we load up on lots of immune-boosting foods like garlic! Please be safe and kind out there!

I kept this simple but you can always add in a protein of choice and vegetables. Personally I love adding stir-fried veggies in this dish but my kids wanted it plain, so they won. However, I loaded it with garlicky goodness! Serve with Chili flakes or Sriracha, so good!

Love quick and easy meals, also try  Easy Take-Out Style Chicken, Air Fryer Veggie & Tofu Egg Rolls {Easy Egg Roll Recipe} and Egg Roll in a Bowl.

Yield: 3-4

Asain Garlic Noodles

Asain Garlic Noodles

Garlic Noodles are simply irresistible! Made with ingredients you most likely have on hand this recipe will be ready in less than 30 minutes!

Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes

Ingredients

  • 14 oz stir fry rice noodles
  • 12 garlic cloves, finely diced
  • 2 tbsp sesame oil
  • 2 1/2 tbsp oyster sauce
  • 2 1/2 tbsp tamari
  • 1 tbsp agave
  • 2 green onion sprigs, diced
  • sriracha for serving

Instructions

  1. In a large pot of boiling water cook pasta according to package, drain well.
  2. Heat avocado oil over medium-low heat and add the garlic. Cook for 2-3 minutes till fragrant.
  3. Add the rice noodles, sesame oil, tamari, oyster sauce, and agave mix together till combined.
  4. Mix in the green onion till combined, cook for 1 more minute.
  5. Optional, garnish with sesame seeds, sriracha or chili flakes. Enjoy!

Cauliflower Pizza Crust

This post is sponsored by Eggland’s Best eggs. All opinions are my own. 

Cauliflower Pizza Crust is so easy to make, healthy and delicious! This recipe is a healthy swap to traditional pizza crust!

Cauliflower Pizza Crust made with my favorite organic eggs, Eggland’s Best 🥚. The best memories are made over family meals! This cauliflower crust pizza came out so delicious, the kids had no clue they were eating cauliflower! Eggland’s Best is calling all passionate egg fans to enter “America’s Best Family Recipe” Contest 2020. All entries must be submitted but May 3, 2020, for your chance to win $10,000 and other great prizes!! Enter Here!! www.americasbestrecipe.com

So why do I love these eggs so much? Here are a few reasons: they are the #1 branded egg in the U.S and have superior nutrition like six times more vitamin D, 10 times more vitamin E and more than double the B12 compared to ordinary  eggs. They also  offer cage-free, organic and classic egg varieties so there’s something for everyone 👏🏻 🍕 

You guys, this is so good! I think cauliflower is one of the most versatile vegetables around! I made this Cauliflower Pizza Crust thinking the kids would totally give me a ‘what the heck is this’ look, but they just kept eating!! Considering they would never go for cauliflower as their first vegetable of choice, I would call this recipe a complete winner! Cauliflower Pizza Crust is made with simple and wholesome ingredients. I used a small head of cauliflower, Eggland’s Best eggs, cheese, and spices. This low carb pizza crust is a blank canvas for you to top with whatever your heart desires!

Cauliflower Pizza Crust is made with simple and wholesome ingredients. I used a small head of cauliflower, eggs, cheese, and spices. This low carb pizza crust is a blank canvas for you to top with whatever your heart desires!

How to make Cauliflower Pizza Crust

  • Preheat oven to 450F. Line a baking sheet with parchment paper and set aside. 
  • Chop your cauliflower into florets, and place half in your food processor. Process till extra fine. Repeat for the other half. 

  • Place the cauliflower rice in a nonstick pan over medium-high heat. Cook stirring frequently for 8 minutes. Or place in a microwave-safe bowl and cook in the microwave for 4 minutes, let cool. 

  • Using a nut bag, cheesecloth, or clean dish towel drain water out of the cauliflower. Remove as much water as possible. 

  • Transfer cauliflower to a large bowl. Stir in Eggland’s Best eggs, seasonings, mozzarella, parmesan, salt, and pepper.

  • Transfer mixture onto your prepared baking sheet and spread out your crust, keep 1/4 – 1/2 inch thick for best results. Spray lightly with nonstick spray and bake for 15 minutes, and broil for 3. 

  • Top pizza crust with sauce, cheese, and your favorite toppings. Bake for 8 more minutes.
  • Serve immediately, enjoy!

Love pizza, also try Easy Mini Pizza Bites!

Yield: 4

Cauliflower Pizza Crust

Cauliflower Pizza Crust

Cauliflower Pizza Crust is so easy to make and delicious! This recipe is a healthy swap to traditional pizza crust!

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 1 small head cauliflower
  • 1/2 cup mozzarella, shredded
  • 1/2 cup parmesan, shredded
  • 3 Eggland’s Best eggs
  • 1/2 tsp basil
  • 1/2 tsp garlic powder
  • 1/2 tsp oregano
  • salt & pepper to taste
  • Optional: Sauce or other toppings

Instructions

    Preheat oven to 450F. Line a baking sheet with parchment paper and set aside.
    Chop your cauliflower into florets, and place half in your food processor. Process till extra fine. Repeat for the other half.
    Place the cauliflower rice in a nonstick pan over medium-high heat. Cook stirring frequently for 8 minutes. Or place in a microwave-safe bowl and cook in the microwave for 4 minutes, let cool.
    Using a nut bag, cheesecloth, or clean dish towel drain water out of the cauliflower. Remove as much water as possible.
    Transfer cauliflower to a large bowl. Stir in Eggland’s Best eggs, seasonings, mozzarella, parmesan, salt, and pepper.
    Transfer mixture onto your prepared baking sheet and spread out your crust, keep 1/4 - 1/2 inch thick for best results. Spray lightly with nonstick spray and bake for 15 minutes, and broil for 3.
    Top with sauce and cheese and bake for another 5-8 minutes. 
6. Serve immediately, enjoy!

Nutrition Information:

Yield:

8

Serving Size:

1

Amount Per Serving: Calories: 72 Total Fat: 4g Saturated Fat: 2g Trans Fat: 0g Unsaturated Fat: 2g Cholesterol: 77mg Sodium: 190mg Carbohydrates: 2g Net Carbohydrates: 0g Fiber: 1g Sugar: 1g Sugar Alcohols: 0g Protein: 6g

Lemon Sausage & Kale Pasta + Video

This Lemon Sausage & Kale Pasta is a simple, hearty, and healthy dish that will please the whole family. Ready in 30 minutes or less this pasta will be a new weeknight staple.

This week our lemon tree has been giving us so much fruit. I have given some away but I am trying to use these beautiful lemons in my recipes. I made Lemon Sausage & Kale Pasta last week and my husband and kids absolutely loved it!! Little did they know I was just scrambling to get dinner out with what we had. Sometimes the best meals are made without rhyme or reason. 

Lemon kale & sausage pasta

I’ve successfully added this pasta into our menu 2-3 times per month. I love changing the meals up but certain dishes are worth keeping like this Lemon Sausage & Kale Pasta! 

Ingredient Swaps

  • Andouille Chicken Sausage: This sausage tends to pack a spicy 🌶 kick if you aren’t into some Italian Chicken Sausage is the perfect substitute. 
  • Kale: Okay kale is not for everyone, I get it. The most perfect swap for this pasta recipe is baby spinach. 

How to make Lemon Sausage & Kale Pasta 

  1. Add pasta to salted boiling water and cook till al dente. 
  2. Heat a large skillet over medium-high heat and drizzle bottom of the pan with oil. 
  3. Add kale and cook for 2 minutes, stirring frequently. If you use spinach it will only need to cook 30 seconds. 
  4. Add in diced andouille sausage and brown for 3 minutes. 
  5. Add cooked pasta, seasonings, butter, and lemon juice. Stir till combined and butter melted.
  6. Serve with a fresh lemon wedge and parmesan, enjoy!

Love easy and delicious meals, also try Easy Take-Out Style ChickenBalsamic Honey Sheet Pan Chicken & Veggies + Video, and Rosemary Honey Chicken with Roasted Veggies + Video.

Yield: 6

Lemon Sausage & Kale Pasta

Lemon Sausage & Kale Pasta

This Lemon Sausage & Kale Pasta is a simple, hearty, and healthy dish that will please the whole family. Ready in 30 minutes or less this pasta will be a new weeknight staple.

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 16 ounces dry pasta, calletani
  • 3 tbsp avocado oil or olive oil
  • 1 cup yellow onion, diced
  • 5 cups curly kale, chopped & stems removed
  • 12 ounces chicken andouille sausage, diced
  • 4 tbsp butter
  • 2 tsp dried oregano
  • 2 tsp dried basil
  • 2 tsp garlic powder
  • 1/4 cup lemon, juiced
  • 1/4 cup parmesan for serving
  • salt & pepper to taste

Instructions

    Add pasta to salted boiling water and cook till al dente. 
    Heat a large skillet over medium-high heat and drizzle bottom of the pan with oil. 
    Add kale and cook for 2 minutes, stirring frequently. If you use spinach it will only need to cook 30 seconds. 
    Add in diced andouille sausage and brown for 3 minutes. 
    Add cooked pasta, seasonings, butter, and lemon juice. Stir till combined and butter is melted.

    Add salt and pepper to taste.
    Serve with a fresh lemon wedge and parmesan, enjoy!

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Have you ever just been in the mood for some delicious Chinese take-out? I can’t really say I eat it often but when the craving hits it is always delicious splurge! Last night Kyson, my son was asking for Panda Express… if you are not familiar with it, its just fast food place for American-Chinese food. Heres the thing, it’s delicious but it makes me feel so gross afterward.  I wasn’t in the mood to feel icky so I made my own style take-out for the fam!

After rummaging through the fridge I was able to pull out all the ingredients for this Easy Take-Out Style Chicken! The kids loved it, and so that’s a huge mom win!

How Do You Make Easy Take-Out Style Chicken

You will start this recipe by thinly slicing your chicken breast. The chicken slices will then be coated in corn starch. I recommend using non-GMO corn starch. The chicken is then stir-fried till golden and crispy. 

What Is The Sauce Made Out Of?

The crispy chicken is then tossed in a savory and sweet Asian sauce. The sauce is made out of tamari, coconut aminos, coconut sugar, ginger, garlic, and sesame oil. Once the chicken is tossed in the sauce the fresh green onions are added and give this dish so much flavor.

Recipe Tips 

Because I was low on groceries, I kept this dish super simple. You could add in any veggies you like to this Easy Take-Out Style Chicken. Some great additions are:

  • bell pepper
  • zucchini
  • mushrooms
  • carrots 
  • broccoli

I serve this dish over white rice for the family. For myself, I have a small amount of rice mixed with cauliflower rice or zucchini noodles. 

If your not a big fan of chicken breast you can use chicken thighs, shrimp, or beef. Regardless of what you use this recipe is delicious!

Love easy and healthy Asian inspired dishes, also try Teriyaki Chicken and Rice Bowls.

Yield: 5

Easy Take-Out Style Chicken

Easy Take-Out Style Chicken

This Easy Take-Out Style Chicken is a restaurant favorite and even better when you make it at home! Crispy slices of chicken breast stir-fried to perfection then tossed in a savory and slightly sweet and sticky sauce that is refined sugar-free. 

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2.5 lbs chicken breast, boneless and skinless, thinly sliced
  • 1/3 cup corn starch
  • 2 tbsp avocado oil
  • 1 tbsp ginger, finely chopped, skin removed
  • 5 garlic cloves, minced
  • 1 tbsp sesame oil
  • 1/4 cup tamari
  • 1/4 cup coconut aminos
  • 1/4 cup coconut sugar
  • salt and pepper to taste
  • 3 green onion sprigs, diced

Instructions

  1. Place the thinly sliced chicken breast in a plastic bag with the corn starch. Seal the bag and give it a few shakes till chicken is coated.
  2. Add the avocado oil to a large skillet over medium-high heat. Add in chicken and cook for 3-4 minutes per side, till golden.
  3. Transfer chicken from the pan to a plate lined with a paper towel. It will absorb excess oil.
  4. Add ginger and garlic to the pan and cook for 1 minute. Add in tamari, coconut aminos, sesame oil, and coconut sugar. Whisk together and bring sauce to a simmer.
  5. Add chicken and green onions to the pan and toss till chicken is coated.
  6. Taste, season with salt and pepper. Enjoy!

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Easy Tofu and Vegetable CurryThere is nothing like a warm bowl of curry on a chilly day. I don’t know what is going on with me but I can not get enough of this Easy Tofu and Vegetable Curry. Literally I’ve eaten this 4 times in the past week!! My curry cravings are crazy, funny thing is that I never actually liked curry till 6 months ago! Maybe I am just making up for the lost time. 

This dish has mild spice and is bursting with the most delicious cozy flavor. Serve it with some warm rice or naan and you got yourself the best meal ever! My love for curry lately is crazy, haha! The best part for me is it is that Easy Tofu and Vegetable Curry is a quick, nutritious and delicious meal!  I can have dinner on the table in 20 minutes!

A FEW RECIPES NOTES

  • Use Veggies You Like in this Easy Tofu and Vegetable Curry: Broccoli, bok choi, peas, peppers, and eggplant would all be great additions!
  • Rice: curry goes excellent with rice, rice noodles, and naan. 

Love curry, also try  15 – Minute Chickpea Curry and Quinoa.

If you tried this Easy Tofu and Vegetable Curry please let me know how you liked it by leaving a rating and comment below! Be sure to follow along on InstagramPinterest, and Facebook for all the delicious things happening around here!

Yield: 4

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry

Easy Tofu and Vegetable Curry is a simple and healthy recipe bursting with flavor. Have this delicious meal out in 20 mins from start to finish!

Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes

Ingredients

  • 2 tbsp avocado oil
  • 14 oz tofu, extra firm cut into cubes
  • 1 shallot, diced
  • 2 carrots, diced
  • 1 zucchini, diced
  • 4 cups cauliflower florets
  • 3 garlic cloves, minced
  • 3 tsp ginger, crushed
  • 1 1/2 tbsp curry powder
  • 1/2 tbsp turmeric powder
  • 15 oz coconut milk, canned
  • 1 cup vegetable broth
  • Salt & Peper to taste

Instructions

  1. Heat avocado oil in a skillet on medium-high heat. Add in tofu and cook each side 1-2 minutes, until golden and crispy.
  2. Transfer tofu to a separate bowl and add in the shallot and cauliflower. Cook for 1 minute. Then add in carrots, zucchini, garlic, and ginger let cook for another 3-4 minutes.
  3. Add in the rest of the ingredients. Mix everything together till well combined. Add back in tofu and bring the curry to a simmer.
  4. Taste and adjust if needed, remove from heat and serve immediately.

Nutrition Information:

Yield:

6

Serving Size:

1

Amount Per Serving: Calories: 283 Total Fat: 24g Saturated Fat: 15g Trans Fat: 0g Unsaturated Fat: 8g Cholesterol: 0mg Sodium: 244mg Carbohydrates: 12g Net Carbohydrates: 0g Fiber: 5g Sugar: 4g Sugar Alcohols: 0g Protein: 11g

Instant Pot Bean Potato & Kale Vegan Soup

Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.  

Instant Pot Bean Potato & Kale Vegan Soup

My Brief Vegan Background

More plant-based meals are what my body has been asking for lately. I go through phases with food but when my body wants more veggies I give it more! I have come along way in the whole ‘balanced’ eating regimen. The idea of listening to my body has been a journey.

Did you know I was a vegan for 4 years, and a raw vegan for 1 of those years!? That’s right no meat, dairy or animal products for 4 years! The vegan diet is a wonderful one however for me it wasn’t sustainable. It all ties back to listening to my body. It came to a point where I had to question why am I vegan, was it for the Instagram family and community I rapidly built? 

Long story short, yes, I was living for this community I had built this success and approval. I had ignored all signs but I am so glad I am here today practicing balance in all aspects of my life. Leaving the community was hard, got a lot of hate messages, threats and some friends I thought were friends left. It got to me and shut down my social media for a year. But, this was the best thing I really grew and worked hard on myself.

I love that I am finally comfortable to be here on this huge cyberspace again. Sharing all the recipes with you is what I LOVE about my job. This place of balance and self-acceptance I have found is beautiful and I hope you find yours too! Whatever it looks like for you I am always here as support! It is so silly to judge others based on the decisions they make to live a better and happier life! Cheers to you and all your doing to live out your very best life!!

Instant Pot Bean Potato & Kale Vegan Soup

What I love about this soup is the heartiness of it! Instant Pot Bean Potato & Kale Vegan Soup is healthier comfort food you can feel good about eating. I love it on cold nights with some warm sourdough bread, it’s an amazing combo. The addition of parmesan and fresh basil on top is another great way to enjoy this soup, to keep it vegan get some vegan parmesan at Whole Foods. I highly recommend Violife, I’m not sponsored just really like their vegan cheeses!

How To Make Instant Pot Bean Potato & Kale Vegan Soup

  • Turn your pressure cooker to saute mode. 
  • Add in avocado oil, onions, potatoes, kale, and garlic, saute for 8-10 minutes till veggies are softened and fragrant. 
  • Stir in seasonings. 
  • Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube.  Stir till combined. 
  • Add salt & pepper to taste.
  • Place lid on Instant Pot and select pressure cook, set time to 10 minutes. 
  • Quick-release the pressure and remove the lid.
  • Dish, Serve, Enjoy!
  • Garnish with your favorites, parmesan & fresh basil work great!

Love an easy Instant Pot recipe, also try Instant Pot Lemon Chicken Orzo Soup.

Yield: 4

Instant Pot Bean Potato & Kale Vegan Soup

Instant Pot Bean Potato & Kale Vegan Soup

Heres to warm meals on cold winter nights. Instant Pot Bean Potato & Kale Vegan Soup is hearty, cozy, healthy and delicious. Made with beans, potato, and kale and ready in no time.  

Prep Time 5 minutes
Cook Time 20 minutes
Total Time 25 minutes

Ingredients

  • 2 tbsp avocado oil
  • 1/2 cup white onion, diced
  • 2 1/2 cups russet potatoes, diced ( 2 russet potatoes)
  • 2 cups curly kale, chopped & stems removed
  • 4 garlic cloves, minced
  • 1 tbsp dried parsley
  • 1 tbsp dried basil
  • 1 tsp garlic powder
  • 1 15 oz can kidney beans, drained & rinsed
  • 1 15 oz can white beans, drained & rinsed
  • 1 15 oz can crushed tomatoes
  • 32 oz veggie broth or stock
  • 1 3/4 cup water
  • 1 vegan chik'n bouilon cube
  • salt & pepper to taste

Instructions

    Turn your pressure cooker to saute mode. 
    Add in avocado oil, onions, potatoes, kale, and garlic saute for 8-10 minutes till veggies are softened and fragrant. 

    Stir in seasonings. 
    Add in beans, crushed tomatoes, broth, water, and vegan bouillon cube.  Stir till combined. 

    Add salt & pepper to taste.
    Place lid on Instant Pot and select pressure cook, set time to 10 minutes. 
    Quick-release the pressure and remove the lid.
    Dish, Serve, Enjoy!
    Garnish with your favorites, parmesan & fresh parsley work great!

Notes

Garnish with fresh basil and parmesan cheese.

Balsamic Honey Sheet Pan Chicken & Veggies + Video

Cooked on a single pan, easy cleanup, healthy and delicious! Balsamic Honey Sheet Pan Chicken & Veggies is a perfect easy weeknight meal.

Balsamic Honey Sheet Pan Chicken & Veggies

I love sheet pan meals mainly because there are almost no dishes to do after we eat. For my hubby and the kids I serve it up with a side of rice but for myself, I eat it as is because it is a terrific low carb meal! When I am feeling really on top of my day I will usually make it ahead of time. It stores great in the fridge for 6 days and is easy to reheat.

Speaking of reheating… I still do not own a microwave, I’ve gone without for 6 years. So I always reheat in a pan or the oven, but you could definitely reheat this in the microwave!

Balsamic Honey Sheet Pan Chicken & Veggies is perfect for all us busy people! Balsamic is a flavor most people really like especially when it has a touch of sweet. I used honey but brown or coconut sugar could be a great substitute. 

 

Choosing Your Chicken and Vegetables 

  • The beauty of this recipe is that its so easy to adapt and make your own! 
  • If you are not a fan of the veggies I used, change them up to ones you like! Asparagus will burn if cooked the full 40 minutes so make sure if you’re using this vegetable to add if halfway thru cooking.
  • I used chicken thighs as I find them to be so flavorful. However, breast or boneless chicken thighs work great too!

Recipe Tips

  •  Create an even layer of veggies across your sheet pan, do not overcrowd the pan. 
  •  Choose veggies you like cauliflower, onions, broccoli, squash, and potatoes are also great choices. 
  • I used bone-in chicken thighs. You can use boneless and skinless if preferred. 
  • If you don’t have honey you can sub coconut or brown sugar. 
  • Eat as is and keep it low carb or serve it with some noodles or rice.

How To Make Balsamic Honey Sheet Pan Chicken & Veggies

  1. Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper.
  2.  Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings. Toss veggies till well combined.
  3. Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
  4. In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper.
  5.  Coat each chicken thigh with balsamic marinade on both sides.
  6. Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
  7. Dish, Serve & Enjoy!

 

Love sheet pan meals, also try Rosemary Honey Chicken with Roasted Veggies + Video!

Yield: 5

Balsamic Honey Sheet Pan Chicken & Veggies

Balsamic Honey Sheet Pan Chicken & Veggies
Prep Time 7 minutes
Cook Time 40 minutes
Total Time 47 minutes

Ingredients

Veggies

  • 3 cups cauliflower florets 
  • 4 cups broccoli florets
  • 1 cup diced red onion
  • 2 cups baby carrots 
  • 4 tbsp avocado oil
  • 1 tbsp garlic powder
  • 1 tbsp dried oregano 
  • salt & pepper to taste

Chicken

  • 2.5 pounds of chicken thighs

Balsamic Marinade

  • 1/2 cup balsamic vinegar 
  • 1/8 cup yellow mustard
  • 1 tsp smoked paprika 
  • 1 tsp dried oregano
  • 5 cloves garlic, minced
  • 1/4 cup honey
  • 2 tbsp avocado oil
  • salt & pepper to taste 

Instructions

    Preheat the oven to 425 degrees F, and prepare your sheet pan with parchment paper
     Chop veggies if need be. Place veggies on your sheet pan and drizzle with avocado oil and sprinkle with seasonings.
    Toss veggies till well combined.
    Place chicken thighs on top of veggies and sprinkle both sides of chicken with salt and pepper.
    In a small bowl prepare the balsamic marinade by whisking together balsamic vinegar, yellow mustard, honey, seasonings, minced garlic, avocado oil, salt & pepper. 
    Coat each chicken thigh with balsamic marinade on both sides.
    Bake for 40 minutes and then broil for 1 minute to get nice brown edges on your chicken and veggies.
    Dish, Serve & Enjoy!

Tuscan Kale Salad with Apples

Tuscan Kale Salad is the perfect Fall salad full of sweet, crisp, and savory flavor! A simple salad to make and healthy too!

Do you love Fall salads!? I sure do!! This big bowl of kale salad will make you a kale lover! This year and every other year I get asked to bring a salad to my in-law’s Thanksgiving lunch. Every year I make a different one and this year, in particular, I haven’t decided yet! I know it is in 2 days…ha! It’s a toss-up for me between kale salad or arugula beet and goat cheese! I really love salad and am terrible and making choices! 

My husband and Kale salad have come along way! Their relationship started when we met, haha! We did have a good 3-year vegan run together in what feels like forever ago! Sometimes I feel like people have to acclimate to the taste of kale, I get it its not for everyone but I do believe it becomes an acquired taste! In fact, hubs actually ask me for kale salads! Especially this one it’s just so good!!

The flavor in this salad is amazing, you get a little bit of everything! I used a mix of granny smith apples and honey crisp. I kept this salad super-low maintenance👌 and used candy pecans from traders also snagged my dried cranberries there too! 

The dressing I made was absolutely delicious and really brings all the flavors together. The blend lemon poppy seed is one of my favorites! This kale salad is easy to make and full of incredible flavor, I just love it so much!

How do you make Tuscan Kale Salad

  • Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems. The Stems can be rather rough so do not skip this step
  • Chop kale and place in your salad bowl
  • Slice your apples and avocados and place them on top of your kale.
  • Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
  •  In a mason jar or a small bowl combine your salad dressing ingredients. 
  • Pour your dressing over your salad, toss, serve, and enjoy!

Leftovers

This is not like other salads that become a wilted mess overnight! Latticino Kale is a tougher leaf and will keep 1-day before it starts looking very sad. The longer you let the kale sit in the dressing the more flavorful your salad will be. 

If you make this Tuscan Kale Salad, please leave this recipe a rating!! I absolutely love hearing and engaging with you! 

Love recipes with kale, also check out Kale, Broccoli, and Cheddar Quiche.

Yield: 10

Tuscan Kale Salad with Apples

Tuscan Kale Salad with Apples

Tuscan Kale Salad is the perfect Fall salad full of sweet, crisp, and savory flavor! A simple salad to make and healthy too!

Prep Time 15 minutes
Total Time 15 minutes

Ingredients

  • 2 heads kale, shredded
  • 1 granny smith apple, thinly sliced
  • 1 honey crisp apple, thinly sliced
  • 2 medium avocados, thinly sliced
  • 1 5 oz bag candied pecans, I used Trader Joes brand
  • 1/2 cup dried cranberries
  • 1/2 cup of unexpected cheddar Trader Joes brand, shredded (or sub parmesan)
  • 1 cup croutons
  • Lemon Poppy Seed Dressing:
  • 1/4 cup extra virgin olive oil or avocado oil
  • 1 lemon, juiced ( 2 tbsp)
  • 2 tbsp shallot, finely diced
  • 1 tsp poppy seeds
  • 2 tsp yellow mustard
  • 1 tsp apple cider vinegar
  • 2 tsp agave ( if you like a sweeter dressing you can always taste and adjust by adding more)
  • salt & pepper to taste

Instructions

Start by washing 2 heads of latticinio kale and pulling the leaves off the stems. To do this start and the bottom of the stem with you figure tips around the stem and pull it all the way to the top, dispose of stems.
Chop kale and place in your salad bowl.
Slice your apples and avocados and place them on top of your kale.
Sprinkle with croutons, dried cranberries, parmesan, and candy pecans.
 In a mason jar or a small bowl combine your salad dressing ingredients. 
Pour your dressing over your salad, toss, serve, and enjoy!

Notes

If you prefer a sweeter salad dressing, add in a little more agave, taste and adjust to your desired level of sweetness.

Nutrition Information:

Yield:

10

Serving Size:

1 | 8 freestyle points |

Amount Per Serving: Calories: 249 Total Fat: 17g Saturated Fat: 3g Trans Fat: 0g Unsaturated Fat: 12g Cholesterol: 7mg Sodium: 172mg Carbohydrates: 25g Net Carbohydrates: 0g Fiber: 6g Sugar: 15g Sugar Alcohols: 0g Protein: 4g

Cauliflower Mac and Cheese with Bacon

The ultimate Low Carb Comfort Food!! Cauliflower Mac and Cheese is so cheesy and is the most comforting perfect dish minus the pasta! It is low carb comfort food that is packed with vegetables and protein. 

This is the perfect dish when you are craving mac and cheese. I was in my kitchen preparing my Perfect Mashed Potatoes to bring to my in-laws for Thanksgiving and I could not stop thinking about how much I wanted mac and cheese!  So while the potatoes were boiling I stared on the epic Cauliflower Mac and Cheese!

I had an incredible spin class in the morning and could not hold off until our thanksgiving lunch at my in-laws. While I forged through the fridge I stumbled upon 3 heads of cauliflower. I guess I was feeling rather ambitious about cauliflower during my weekly grocery shop, ha! Sometimes I am guilty of being over-ambitious grocery produce shopper. 

I would consider this cauliflower mac and cheese to be a thanksgiving gift I gave to myself! It was pouring outside and after my killer spin class, I needed some Comfort Food that wasn’t going to undo all the work I just had put in at spin, haha! It is not often that I crave comfort food but for some reason today was the day! You are going to LOVE this Cauliflower Mac and Cheese, oh and the added bits of bacon…OH MY YUM! I was in a blissful comfort food coma!

Can I make this vegetarian?

YES!! Get yourself some bacon bits, they are vegan-friendly and sprinkle in 1/4 of what the recipe calls for! Or you can completely omit it!

Make the perfect Mac and Cheese Sauce 

  • Use real cheese: To make a sauce that isn’t grain or gritty you need to use real cheese. The kind you grate yourself! Pre shredded cheese contains chemicals that make the sauce grainy and gritty. You are not limited to cheddar, play around with your favorites, mild cheddar just happens to be my absolute favorite!  
  • Sauce first: combine all sauce ingredients but your cheese. Once it is combined turn off heat and stir in your cheese in small batches. 

How to make Cauliflower Mac and Cheese 

  • Preheat your oven to 425 degrees F and prepare a baking sheet with parchment paper. 
  • Start by chopping your cauliflower into florets, then place them on your prepared baking sheet and drizzle lightly with olive oil. You want 1/2 inch pieces.
  • Bake your cauliflower for 15-20 minutes, fork-tender. 
  • Prepare the sauce while the cauliflower is baking. Start by heating the butter and oil over medium heat. Add in your shallot and sautè for 2 minutes.
  • Stir in flour. Cook on low for 2-3 minutes to cook out the flour.
  • Add in milk and bring the heat back to medium, whisk continuously for 2 minutes. Once milk begins to boil turn off heat and season with salt( I used a 1/2 tsp) and pepper. 
  • Add in 2 cups of cheese in slowly, mix well till cheese is melted and velvety.
  • Stir in your bacon pieces and cauliflower then transfer to a casserole dish and top with the rest of the cheese. 
  • Bake at 400 for 17-20 minutes, or till hot and bubbly. 
  • If you like a browed top broil for 2 minutes, watch closely so it does not burn!

Cauliflower Mac and Cheese with Bacon

Cauliflower Mac and Cheese with Bacon

The ultimate Low Carb Comfort Food!! Cauliflower Mac and Cheese is so cheesy and is the most comforting perfect dish minus the pasta! This dish is low carb comfort food that is packed with vegetables and protein. 

Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour

Ingredients

  • 3 heads of cauliflower florets (about 9 cups) 1/2 inch pieces
  • 1 shallot, diced
  • 2 tbsp butter
  • 1 tbsp olive oil
  • 3 tbsp flour
  • 2 cups 2% milk
  • 2 1/2 cups mild cheddar cheese
  • 1/3 cup cooked bacon chopped in small pieces
  • salt and pepper

Instructions

    Preheat your oven to 425 degrees F and prepare a baking sheet with parchment paper. 
    Start by chopping your cauliflower into florets, then place them on your prepared baking sheet and drizzle lightly with olive oil. You want 1/2 inch pieces.
    Bake your cauliflower for 15-20 minutes, fork-tender. 
    Prepare the sauce while the cauliflower is baking. Start by heating the butter and oil over medium heat. Add in your shallot and sautè for 2 minutes.
    Stir in flour. Cook on low for 2-3 minutes to cook out the flour.
    Add in milk and bring the heat back to medium, whisk continuously for 2 minutes. Once milk begins to boil and thicken turn off heat and season with salt( I used a 1/2 tsp) and pepper. 
    Add in 2 cups of cheese in slowly, mix well till cheese is melted and velvety.
    Stir in your bacon pieces and cauliflower into the cheese sauce, then transfer to a casserole dish and top with the rest of the cheese. 
    Bake at 400 for 17-20 minutes, or till hot and bubbly. 
    If you like a browed top broil for 2 minutes, watch closely so it does not burn!
    Serve, Dish, Enjoy!!

Notes

Depending on the size of your cauliflower florets you may need to add additional roasting time.

Nutrition Information:

Yield:

12 | 8 freestyle points |

Serving Size:

1

Amount Per Serving: Calories: 221 Total Fat: 15g Saturated Fat: 8g Trans Fat: 0g Unsaturated Fat: 6g Cholesterol: 40mg Sodium: 352mg Carbohydrates: 11g Net Carbohydrates: 0g Fiber: 3g Sugar: 5g Sugar Alcohols: 0g Protein: 12g