21 Day Fix Lemon Garlic Chicken Sheet Pan Dinner

Really, this is so simple…you just toss all the ingredients onto a sheet pan and toss them in the oven! I love meals like this because I love the taste of roasted veggies and baked chicken (I also *love* my crock pot, but there's just something about the flavor of an oven-baked meal).

Ingredients

• Juice of 1 lemon
• 3 TBS Olive Oil
• 1 tsp oregano
• 1/2 tsp rosemary
• 1/2 tsp thyme
• 2 garlic cloves, pressed
• 1/4 tsp salt
• 1/8 tsp pepper
• Fresh parsley for garnish
• 1 red pepper, chopped into 1 inch pieces
• 1 yellow pepper chopped into 1 inch pieces
• 1 orange pepper chopped into 1 inch pieces
• 1 red onion, chopped into 1 inch pieces
• 1 pint grape tomatoes, halved
• 4 chicken breasts

Instructions

1. Preheat the oven to 400
2. Combine lemon juice, oil, oregano, rosemary, thyme, garlic, salt and pepper in a small bowl and mix well.
3. Place the chopped vegetables on a sheet pan and toss with half of the lemon sauce.
4. Place the chicken breasts on the sheet pan and brush the remaining sauce on both sides.
5. Bake for 20 minutes.
6. By Chellie Schmitz

Source:carrieelle.com

Jalapeno Popper Chicken Casserole

Chicken casserole with jalapeño is a smooth and creamy recipe with unparalleled flavor. If you are on the Keto diet, you should try this low carb version of casserole. The roasted chicken thighs, bacon and jalapeno make an unbeatable combination. It looks and tastes delicious and will make a great family dinner.

INGREDIENTS

• 1.5 lbs boneless chicken thighs (can replace with chicken breast)
• 5 slices bacon
• 3 oz cheddar cheese shredded
• 3 oz mozzarella cheese shredded
• 10 oz cream cheese
• 4 tbsp Mayonnaise
• 1 clove garlic minced
• 3 jalapenos fresh, medium size
• 3 tbsp Frank's Red Hot (or any low carb hot sauce)
• salt and pepper to taste
• coriander leaves for decoration, optional

INSTRUCTIONS

1. Preheat oven at 350 F
2. If you buy chicken thighs with bones, the first step is to debone it. If you buy boneless chicken thighs, you can start seasoning it with minced garlic, salt and pepper then put the chicken on a baking sheet and bake at 350 F for 40 minutes or until brown. (You can throw in some buffalo chicken wings too. It's optional)
3. Heat nonstick skillet over medium-high heat, add olive oil then add bacon and chopped jalapenos.
4. When the bacon is golden, add cream cheese, mayo and hot sauce to the pan. Mix well and remove from heat.
5. Remove the baked chicken from the oven. Let it cool down then remove the skin to serve separately (if you want to). Cut the chicken meat into pieces.
6. Add chicken into a baking dish and cover with the cream cheese mixture then put the mozzarella and cheddar cheese in pieces on the top.
7. Baking for another 10 minutes at 350 F
8. Sprinkle coriander on top and serve warm with lettuce salad.

Source:ketovale.com

GARLIC BUTTER BAKED SALMON IN FOIL

This recipe is slightly adapted from a recipe that my mom and I came up with together. We've been making it for over a decade and the only thing I did differently here is mix the lemon and butter and make a sauce out of it. My mom and I usually just brush the salmon with a little olive oil and drizzle the lemon juice and then just sprinkle the remaining ingredients on top.  Though it tastes delicious, I find that the sauce tends to be a little more runnier that way.

Baked salmon in foil that's been brushed with my lemon garlic butter sauce. This recipe is so easy to make and pulls together in less than 30 minutes! The salmon is so flakey and tender when baked inside foil. You're going to love this recipe.

INGREDIENTS:

• 1 ¼ pound sockeye or coho salmon (preferably wild caught)*
• 2 tablespoons lemon juice
• 2 cloves garlic, minced
• 2 tablespoons cold butter, cubed
• 1/2 teaspoon salt
• ¼ teaspoon black pepper
• ¼ teaspoon Italian seasoning
• ¼ red pepper flakes
• 1 tablespoon chopped parsley, for garnishing (optional)

DIRECTIONS:

1. Position a rack in the center of the oven and preheat the oven to 375ºF. (see notes)
2. In a saucepan over medium heat, combine the lemon juice and minced garlic, allow the lemon juice to reduce to 1 tablespoon. Add in 1 tablespoon of butter, remove pan from heat and swirl so the butter starts to melt. Place back on the heat for a few seconds, removed and continue to swirl until butter completely melts. Repeat with second tablespoon of butter. When butter is completely melted, remove sauce from stove.
3. Place the salmon filet in a piece of foil large enough to fold over and seal. Using a brush or spoon, brush the salmon with the garlic butter sauce. Season with salt, pepper, Italian seasoning, and red pepper flakes. Cover with foil so that all sides are properly closed so the sauce does not leak.
4. Bake the salmon for 12-14 minutes or until firm. Open the foil and allow the fish to broil under the broiler for 2-3 minutes, keeping an eye on it so the fish does not burn. Remove from oven, top with parsley. Serve immediately.

Source:littlespicejar.com

BEEF TIPS AND RICE

I cooked the beef tips in a dutch oven and browned them on all sides. Then I added the onions and green bell peppers to saute and add flavor and cooked for about 5 minutes. Then I added minced garlic, Worcestershire sauce, and beef broth and let simmer. Scroll down to the printed recipe for all the ingredient measurements and detailed instruction.

Ingredients

• 3 pounds top sirloin, cut into 1-1/2 inch cubes (or use stew meat)
• 2 tablespoons oil
• Freshly cracked black pepper to taste
• Sea Salt to taste
• 1 teaspoon Italian seasoning
• 1 teaspoon cumin
• 1 onion, sliced
• 1 green bell pepper, sliced
• 1 cup sliced cremini mushrooms
• 2 teaspoons minced garlic
• ¼ cup Worcestershire
• 3 cups reduced-sodium beef broth
• 1-1/2 cups cooked rice

Instructions

1. In a Dutch oven over medium-high heat, add oil.
2. Season beef tips with salt, pepper, Italian seasoning, and cumin.
3. Add the seasoned beef tips to the hot skillet and cook until browned.
4. Add the sliced onion, bell pepper, and mushrooms. Cook for about 5 minutes.
5. Reduce heat to low.
6. Add the minced garlic and cook for about 1 minute.
7. Pour in the Worcestershire sauce and the beef broth.
8. Let it simmer for about 1 hour.
9. Serve over cooked rice.

Cioppino (Fisherman’s Stew)

When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter.

Add the clams and bring the stew back to a simmer.

Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer.

Cover and cook until the shrimp are just cooked through and the clams are completely opened, about 5 minutes. Discard any unopened clams. Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.

Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls. Garnish with parsley, if using, and serve with garlic bread, focaccia, or a baguette for sopping up the broth. Enjoy!

Ingredients

• 6 tablespoons extra-virgin olive oil, divided
• 2/3 cup finely chopped shallots, from about 3 shallots
• 3 cloves garlic, minced
• 1 cup white wine, such as Pinot Grigio, Sauvignon Blanc, Chardonnay, etc.
• 1 (28 oz) can crushed tomatoes
• 2 (8 oz) bottles clam juice
• 2 teaspoons sugar
• 1-3/4 teaspoons salt, divided
• 1/2 teaspoon crushed red pepper flakes
• 1/2 teaspoon dried oregano
• 7 sprigs fresh thyme, plus 1 teaspoon fresh chopped thyme
• 1-1/2 pounds firm-fleshed fish fillets, such as halibut, cod, salmon, snapper, etc., cut into 2-inch pieces
• 3 tablespoons unsalted butter
• 1-1/2 pounds (about 18) littleneck clams, scrubbed
• 1-1/2 pounds extra large raw shrimp, peeled and deveined
• Fresh chopped Italian parsley, for garnish (optional)

Instructions

1. Preheat the oven to 400°F and set an oven rack in the middle position. Line a baking sheet with aluminum foil and set aside.
2. In a large pot, heat 4 tablespoons of the oil over medium heat. Add the shallots and cook, stirring frequently, until soft and translucent, about 5 minutes. Add the garlic and cook, stirring constantly, for 1 minute more. Do not brown.
3. Add the wine and increase the heat to high. Boil until the wine is reduced by about half, 3 to 4 minutes.
4. Add the crushed tomatoes, clam juice, sugar, 1 teaspoon of the salt, red pepper flakes, oregano, thyme sprigs, and 1 cup of water. Bring to a boil; reduce the heat and simmer, covered, for 25 minutes.
5. Meanwhile, while the stew is simmering, toss the fish with the remaining 2 tablespoons oil and remaining 3/4 teaspoon salt. Arrange the fish on the prepared baking sheet and bake for about 10 minutes, or until just cooked through. Cover and keep warm until ready to serve.
6. When the stew is done simmering, remove and discard the thyme sprigs and stir in the butter. Add the clams and bring the stew back to a simmer. Cover and cook for about 6 minutes, until the clams have mostly opened. Gently stir in the shrimp and bring the stew back to a simmer; cover and cook until the shrimp are just cooked through and the clams are completely opened, about 5 minutes. Discard any unopened clams. Add the chopped thyme, then taste the stew and adjust seasoning, if necessary.
7. Divide the warm fish into serving bowls. Ladle the stew over top, dividing the clams and shrimp evenly amongst the bowls. Garnish with parsley, if using, and serve with garlic bread, focaccia, or a baguette for sopping up the broth. And remember a second bowl for shells and plenty of napkins.
8. Make Ahead: The stew — without seafood — can be made 2 days ahead and stored in the refrigerator, covered. When ready to serve, bake the fish and bring the stew to a simmer before adding the seafood.

Easy Baked Italian Chicken and Veggie Foil Packets

Healthy chicken and veggies loaded with italian spices and baked in foil packet. This simple recipe transforms chicken into a tasty effortless dinner in minutes. Plus, each serving is only 261 calories!

Dinner couldn't get any easier with these foil packets. They're perfect when you're tired and just need to pop something in the oven while you get other things done around the house.

This recipe makes 2 foil packets for two individuals. Double or triple recipe as needed.

Ingredients

• 2 small (or 1 large) chicken breasts cut into 1 inch cubes
• 1 cup broccoli florets
• 1 cup bell peppers, sliced or chopped (colors of choice)
• 1 small zucchini, sliced
• ½ cup tomatoes sliced into large chunks (or grape tomatoes)
• ½ cup onion, sliced or chopped
• 1 tablespoon olive oil
• 1 tablespoon italian seasoning *(see note)
• 1 teaspoon garlic powder or fresh minced garlic
• 1 teaspoon paprika (optional)
• salt and pepper to taste

Instructions

1. Pre-heat oven to 400F.
2. In a large bowl combine or ziplock bag, combine all the ingredients and mix until fully combined. 
3. Cut and lay out 2 12x12 inch (app.) squares of aluminum foil on a sheet pan. Place half the mixture on each foil and gently fold the foil around ingredients to form a tight seal. 
4. Bake for 20 minutes or until chicken is cooked through. Serve with a side of rice or noodles.

Notes

* To make 1 tablespoon italian seasoning, combine 1 teaspoons dried oregano, 1 teaspoon dried marjoram, 1 teaspoon dried thyme, ½ teaspoon dried basil, ½ teaspoon dried rosemary, ½ teaspoon dried sage

BACON, EGG AND CHEESE MONKEY BREAD

Combines all your breakfast favorites in one delicious pull-apart bread recipe! Perfect for breakfast or an easy weeknight dinner, and a kid friendly back to school recipe, too!

Ingredients

*Ingredients listed are for a 6 cup bundt pan. If you are using a 12 cup pan double the ingredients.

• 1 16 oz. can refrigerated biscuits
• 4 Tbsp. Roundy's salted butter melted
• 6 large Roundy's eggs scrambled
• 1/2 pound Roundy's bacon cooked and crumbled
• 1 c. Roundy's shredded cheddar cheese
• 2 Tbsp. fresh chives

For sauce:

• 1/4 c. lowfat mayo
• 1/4 c. Roundy's sour cream
• 1 tsp. lemon juice
• 1/2 tsp. dijon mustard

Instructions

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1. Preheat oven to 350 degrees.
2. Cook bacon and eggs; set aside.
3. Remove biscuits from package and cut into sixths.
4. Place biscuit pieces in a gallon size ziplock bag and toss with 4 Tbsp. melted butter.
5. Add scrambled eggs, bacon, shredded cheese, and fresh chives to the bag and shake to distribute.
6. Pour mixture into a greased 6 cup bundt pan.
7. Bake at 350 degrees for 30 minutes.
8. While bread is baking, combine sauce ingredients in a small saucepan and heat, stirring, over medium heat until smooth.
9. Cool in pan 5-10 minutes, then use a knife or spatula to loosen edges.
10. Invert bread onto a plate and drizzle with sauce before serving.

Source lemontreedwellng.com

SOUTHERN CORNBREAD DRESSING

Today we're talking about stuffing, because Thanksgiving is almost here! There are about ten million ways to do stuffing, but this Southern cornbread dressing is my favorite. It's moist and delicious with a light and fluffy texture and the perfect blend of sweet and savory. Not gonna lie, my husband and I both made this our dinner after I took these photos, it's just that good.

This Southern cornbread dressing recipe is a classic that's a must-have for every Thanksgiving table. You'll never look at cornbread stuffing the same way again!

Ingredients

• 1 recipe honey cornbread
• 5 slices stale white bread cut into cubes
• 10 tablespoons butter divided use
• 1 large onion finely chopped
• 1 cup celery finely chopped
• 4 cups chicken or turkey broth
• 5 eggs
• 1 tablespoon fresh sage leaves finely chopped
• 2 tablespoons chopped parsley
• salt and pepper to taste
• cooking spray
• optional: sage leaves for garnish

Instructions

1. Prepare the honey cornbread according to post instructions.
2. Cool the cornbread and crumble. Place the cornbread in a large bowl with the bread cubes and toss to combine.
3. Preheat the oven to 350 degrees. Coat a 9"x13" pan with cooking spray.
4. Melt 4 tablespoons of butter in a large pan over medium heat. Add the onion and celery and cook for 6-8 minutes or until softened. Season the vegetables with salt and pepper to taste. Place the vegetables in the bowl with the cornbread mixture.
5. Melt the remaining 6 tablespoons of butter and pour into a large bowl. Add the chicken broth, eggs, salt and pepper to taste, and sage and whisk to combine.
6. Pour the butter mixture into the bowl with the cornbread mixture and stir to combine. 
7. Transfer the stuffing mixture to the prepared pan. Bake for 45 minutes or until dressing is browned and cooked through.
8. Sprinkle with parsley and garnish with sage leaves if desired. Serve.

Source:dinneratthezoo.com