Yes, another foil dinner! You guys need to try this! Cooking in the foil keeps everything moist and so flavorful. Plus, it contains the mess so I have less dishes to wash. I love cooking with ground turkey but sometimes it dries out and isn’t very flavorful....Read More
Ready for a simple and delicious dinner?? I’ve seen these floating around the internet but for some reason never tried them. Then I saw on Facebook that my friend mentioned how good they were and that we needed to try them, so I did! (thanks, Tracy!) The vegetables...Read More
Here is a great meal for those busy weeknights! It is so simple but tastes great and is very versatile. I don’t think I’ve ever had green beans baked like this and they were so good! They were also the first things my kids ate, which is a good sign. I...Read More
When my 5 year old son tried these he said, “Mommy, with this you will win Chopped champion!” I’m not so sure about that, but these are a quick and tasty breakfast or after school snack! You can bake them on the weekend and have breakfast all week, but they...Read More
As far as breakfast goes I’m a pretty boring person. I would say 90% of the time I have my scrambled egg muffins with veggies or oatmeal. Today after my workout and shower I couldn’t get the thought of some kind of hash with an egg out of my mind! (which is...Read More
Yes, another foil dinner! You guys need to try this! Cooking in the foil keeps everything moist and so flavorful. Plus, it contains the mess so I have less dishes to wash. I love cooking with ground turkey but sometimes it dries out and isn’t very flavorful. Not in this recipe! We ate ours over some brown rice with a dollop of sour cream on top!
I think when I make this next I will try putting some shredded cheese on top of the burger vs using the thin sliced colby I used. It tasted great, but the cheese was a little obliterated when I opened the foil and I ended up adding another half piece. If you want to do the cheese only at the end simple open each foil pack once they are fully cooked, sprinkle on the cheese, and close it loosely. It will melt very fast and be ready to eat! I hope you enjoy these!!
Here they are ready to be wrapped up and baked!
Southwest Turkey Foil Dinner
1 pound of ground turkey
salt, pepper, seasoning salt, garlic powder (I used about 1 1/2-2 tsps of salt, pepper, and garlic and maybe a tsp of seasoning salt. Season to your own taste!)
1/4 cup of salsa (or more, but my kids think it’s too “spicy” if I use too much!)
2 large or 3-4 small sweet potatoes, peeled and sliced
1 large zucchini, sliced
1 can of black beans
cooking spray and or olive oil (I used trader joes coconut oil cooking spray)
shredded or sliced cheese (I used colby jack. I think cheddar would be great too!)
I served mine over brown rice and it was delicious all mixed together! I use trader joes bags of already cooked brown rice that you simply have to microwave for 3 minutes. They’re the best! I also think these would be tasty with a sprinkle of grilled corn. If you try it let me know.
Preheat oven to 375 degress. Lay out 4-6 large pieces of foil. (I ended up making 5 packets and I had medium sized burgers–if you want more smaller ones do 6, 4 larger ones do 4)
In a medium bowl mix ground turkey with salt, pepper, garlic powder, seasoning salt, and salsa.
Spray each foil with your cooking spray or drizzle lightly with olive oil.
Lay the sweet potato slices in the middle of the foil. Place the zucchini along the outside edges of the sweet potato. Spray lightly with cooking spray and sprinkle a little salt and pepper on.
Drain the black beans and sprinkle about 1/4 cup of black beans over the top of the sweet potato and zucchini.
Use a scoop or your hand and form patties with the seasoned ground turkey. Place one patty in the middle of each group of sweet potato. The zucchini can be slightly under the meat, but it should mostly be on the edges around the meat.
Now you can put the shredded or sliced cheese on, or you can wait until the very end when you take it out of the oven.
Close the foil packets and place around a large cookie sheet
Bake for 30 minutes. Mine were done perfectly at the 30 minutes mark. If you do more, smaller patties maybe check them at the 25 minutes mark. If you do fewer large ones they may need a few more minutes.
Eat on their own or over brown rice and topped with sour cream and more salsa! Yum!
Ready for a simple and delicious dinner?? I’ve seen these floating around the internet but for some reason never tried them. Then I saw on Facebook that my friend mentioned how good they were and that we needed to try them, so I did! (thanks, Tracy!) The vegetables soak up the flavor from the sausage so nicely and cooking in the foil makes them nice and tender, but not soggy.
I’ve used a few different flavors of chicken sausage, so far my favorite was a sun dried tomato and herb one! I’ve also used a variety of vegetables because the first night I made them I had leftover veggies from the week that I needed to use up. All of them cooked perfectly in this dish! Try it out and let me know what variations you like!
(Here are some ready to be wrapped up and go in the oven!)
Sausage and Vegetable Foil Pack Dinner
serves however many you make
any cooked sausage you want to try!
any variety of vegetables you have on hand
potatoes or sweet potatoes (optional but recommended!)
non stick cook spray (I used trader joes coconut oil spray)
salt, pepper, any seasonings you like (I’ve used italian seasoning, parsley, seasoning salt)
(Here are some fresh from the oven!)
Preheat oven to 400 and lay out a cookie sheet.
Tear off squares of tin foil (mine were apprxo 10″ x 10″ but it depends on how much you plan to put in!) and spray them lightly with the non stick cook spray
If using potatoes slice into about 1/4″ inch pieces (no need to peel them) Lay the sliced potato onto the foil. I used about 3-4 pieces per foil.
Next slice the sausage into approx 1/2″ slices and lay on top of the potatoes.
Layer on the vegetables however you like. Try to cut them into somewhat uniform pieces so they all cook the same.
Drizzle on about 1/2 tsp of olive oil per packet and sprinkle generously with salt and pepper and whatever other seasonings you’re using.
Close the foul up so that it is secure.
Bake for 30-40 minutes. This will depend on what vegetables you’re using and how big your pieces are. I set my timer for 30 minutes usually then use a fork to poke the vegetables and potatoes to see if they are tender yet.
Let cook and eat!
Here is a great meal for those busy weeknights! It is so simple but tastes great and is very versatile. I don’t think I’ve ever had green beans baked like this and they were so good! They were also the first things my kids ate, which is a good sign. I think you could easily use chicken strip pieces or breast halves, but I was late getting dinner together and needed it to cook fast! If you’re in the same late boat as me, simply dice your chicken prior to cooking. One thing I’ll say, is make sure your potatoes are not too big if you chop the chicken. My pieces of chicken were smaller so they actually cooked faster than the potatoes. Feel free to add your own seasonings and spices to suit your taste!
(Here’s a picture before I baked it. You can see how much seasonings I put on etc!)
Simple Baked Chicken, Green Beans, and Potatoes
Olive oil or coconut oil
4 chicken breasts (or 8 thin sliced breasts or strip pieces. Chop them up into nugget size pieces if you like!)
1 1/2-2 cups of fresh green beans (don’t forget to trim the ends!)
1 1/2-2 cups of mixed red,yellow, & purple potatoes
salt & pepper, Italian seasoning, Parmesan cheese, season salt, whatever else sounds good!
Preheat oven to 375 degrees and drizzle about a tablespoon of olive oil over a cookie sheet.
Arrange the green beans, chicken, and potatoes on the cookie sheet and make sure they are lightly coated with the oil. You may need to drizzle a little more oil on but don’t go too crazy or everything with taste oily!
Sprinkle salt, pepper, seasoning salt, italian seasoning, and grated parmesan generously over everything.
Bake for 25 minutes then check to make sure the chicken is cooked through and the veggies are done. If you are using large pieces you may need another 5-10 minutes depending on what size your chicken and potatoes are. Serve immediately!
When my 5 year old son tried these he said, “Mommy, with this you will win Chopped champion!” I’m not so sure about that, but these are a quick and tasty breakfast or after school snack! You can bake them on the weekend and have breakfast all week, but they are also pretty quick to whip up on a weekday morning!
I used simply fruit strawberry jam because I didn’t want a bunch of added sugar, but any jam would work. Add some fun toppings or mix ins like; chopped peanuts, coconut flakes, mini chocolate chips, fresh/frozen fruit, and anything else that sounds good to you! I topped ours with another small scoop of jam, some melted peanut butter, and a tiny bit of honey! I hope you enjoy them!
Here they are before I baked them!
Peanut Butter & Jelly Baked Oatmeal Cups
(makes 12-15 cups)
2 cups of old fashioned oats
3 heaping teaspoons of peanut powder (look for one without added sugar)
1/2 tsp of baking powder
1/2 tsp of baking soda
1/4 tsp of salt
1 cup of almond milk
1/2 cup of unsweetened applesauce
1 egg or 2 egg whites
1/3 cup of peanut butter
1/3 cup of low sugar or no sugar added jam (I used simply fruit strawberry!)
1 tsp of melted coconut oil
*optional 1 cup of chopped fruit (I used fresh strawberries) or any other mix ins you’d like!
Here they are fresh out of the oven!
Preheat oven to 350 degrees and prepare a muffin tin. I just used coconut oil spray because I was out of liners, but I think the foil liners would work great!
In a large bowl combine all ingredients and stir. (yes, it’s that easy!)
Scoop evening into prepared tin. If you’d like, add some chopped peanuts, coconut, fresh fruit, or whatever topping you like on top!
Bake for 14-17 minutes depending on how big you made them etc. Let cool then remove from pan. Store in the fridge and eat cold or heat up!
eating a few spoonfuls of the kids macaroni and cheese or peanut m&ms . . . This is a much better choice!! Last night we had spaghetti so I cooked myself a spaghetti squash and saved the other half for my lunch today. If you’re not sure how to cook one I usually cut mine in half (which takes super human strength if it’s at all big) drizzle it with a little olive oil, sprinkle with salt and pepper, then cook at 375 face down for about 35-40 minutes. Once it’s tender you can spoon it out, use two forks to shred it more easily, or even just eat it right out of the squash! Yum! I hope you enjoy this healthy meal!
BLT Spaghetti Squash
(makes 1-2 servings)
cooked “spaghetti” from the half of one spaghetti squash (Use both sides if you want more for leftovers or more servings)
2-3 pieces of turkey bacon (again, add more if you want more servings)
5 large cherry tomatoes, chopped
1 cup of fresh spinach, chopped if you’d like
1/2 tablespoon of olive oil
salt and pepper to taste
sprinkle of parmesan, cheddar, mozzarella if you’d like! (optional)
*Note: if you haven’t already cooked your spaghetti squash cut it in half and cook at 375 for 35-40 minutes. I used leftovers for this dish.
Cook bacon over medium heat in a medium skillet. Once it is lightly browned remove it to a plate to cool slightly, then chop into small pieces.
Drizzle about 1/2 tablespoon of olive oil into the same skillet. Add the “spaghetti” from your cooked spaghetti squash. I used only one side, if you want more servings go ahead and use both sides.
Add in your chopped cherry tomatoes and season with salt and pepper. Once it’s mostly heated through add in your chopped turkey bacon.
Finally add in your spinach and cook until everything is heated through and your spinach is slightly wilted.
Season to taste and if you’d like, add a sprinkle of cheese!!