2 cups red potatoes

3/4 lb. green beans

1 large head of broccoli (~ 1 and 1/2 cups)

1 and 1/2 cups chopped bell peppers 2 large or 6-7 mini sweet bell peppers

9 ounces Kramer's Sausage(Kramer's mild or hot Italian sausage is incredible in this)

6 tablespoons olive oil

1/4 teaspoon red pepper flakes optional

1 teaspoon paprika

1/2 teaspoon garlic powder

1 tablespoon dried oregano

1 tablespoon dried parsley

1/4 teaspoon salt

1/4 teaspoon pepper

Serve with: fresh parsley, quinoa/rice, lots of freshly grated Parmesan cheese


Preheat the oven to 400 degrees F.

Line a large sheet pan with foil or parchment paper.

Prep the veggies: chop the red potatoes (pretty small pieces here so they will be tender in time), trim the green beans and halve, chop the broccoli, chop the peppers into thick squares, and cut the Kramer's Sausage into bite sized coins. 

Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.

Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.

If desired, sprinkle freshly grated Parmesan cheese over the veggies and sausage as soon as they come out of the oven.

Enjoy with rice or quinoa and fresh parsley if desired.

Recipe and Image from Chelseas Messy Apron



1 tablespoon olive oil

salt and pepper to taste

1 pound chicken (breasts, thighs, drumsticks, legs etc.)

1 onion, diced

4 cloves garlic, chopped

1 cup long grain rice

2 cups chicken broth

1 teaspoon oregano

1 lemon, juice and zest

2 heads garlic, top 1/4 cut off

1 teaspoon olive oil


Heat the oil in a large oven safe pan (a cast iron skillet is nice) over medium-high heat, season the chicken with salt and pepper and cook in the pan until the chicken is golden brown, about 2-4 minutes per side, before setting aside.

Add the onion to the pan and cook until tender and lightly golden brown, about 3-5 minutes.

Add the garlic and rice to the pan and cook until fragrant, about a minute.

Add the broth and deglaze the pan by scraping up the brown bits on the bottom of the pan with a wooden spoon while the broth simmers.

Mix in the oregano and the lemon, add the chicken and heads of garlic with the cut sides up and drizzle the oil on the garlic before covering the pan and roasting in a preheated 375F oven until the rice is cooked and the garlic is a light golden brown and tender, about 30-45 minutes.

Squeeze the garlic out of the heads and mix it into the rice serving the chicken on the lemon garlic rice.

Tip: Use skin-on and bone-in chicken for more flavor and crispy skin! (Boneless and skinless chicken also works.)

Option: Marinate the chicken in 2 tablespoons olive oil, the juice and zest of one lemon, 2 cloves of minced garlic, 1 teaspoon oregano, 1/4 teaspoon salt and 1/4 teaspoon pepper for 30 minutes to overnight! Add the marinade to the pan along with the broth and rice for even more flavour!

Option: Add slices of lemon to the pan before roasting.

Option: Omit the heads of garlic and roast until the rice is cooked, about 20 minute to save some time.

Option: Serve with kalamata olives, crumbled feta and chopped parsley.

Recipe and Image from Closet Cooking



32(ish) of your favorite tortilla chips

6 boneless skinless chicken tenders, cut into small strips

1 (1 ounce) packet taco seasoning 

1 tablespoon olive oil

1 tablespoon lime juice

1/2 cup chopped onion

1/4 cup white queso

2 cups shredded Mexican blend cheese

1 cup prepared pico de gallo

1/4 cup fresh chopped cilantro (optional)

Optional additional toppings: black beans, mexi-corn, jalapenos, refried beans, olives, or anything you love!

Garnish ideas: sour cream, avocado, guacamole, salsa, the list goes on and on!


Preheat your oven to 350F

In a large skillet, heat your oil over medium/high heat

Add the chicken into the skillet and toss in the taco seasoning and lime juice, Stir to combine. Cook the chicken until fully cooked; about 4-5 minutes. Set aside.

Lay the chips on a large sheet pan/cookie sheet sprayed with nonstick spray. Lay them pretty much in a single layer, only slightly overlapping. (I hate when chips get caught underneath and don't get any toppings!)

Arrange the chicken and onion over the chips.

Drizzle the chips and chicken with the white queso, a little goes a long way. You don't want everything to get soggy.

Sprinkle everything with the shredded cheese

Top with the pico and cilantro.

Bake for approximately 10-15 minutes, rotating halfway through. You want the cheese fully melted and the chips starting to turn brown on the edges.

Remove from the oven and top with all your favorites: sour cream, guac, salsa, the works!

Recipe and Image from The Cookie Rookie



6 boneless skinless chicken thighs, fat trimmed

1 teaspoon kosher salt

1/4 teaspoon ground black pepper

6 slices bacon

1 1/4 cup chicken broth

1/3 cup apple cider vinegar

1/4 cup Dijon mustard

1 teaspoon minced garlic

2-4 Tablespoons granulated sugar (depending on how sweet you'd like it)

3/4 teaspoon smoked paprika

2 Tablespoons butter

1 small yellow onion, chopped (about 1 cup)

6 to 8 small Yukon or Red potatoes

1 Tablespoon fresh chopped parsley


Preheat oven to 450°F. Season chicken thighs with salt and pepper and set aside.

Cook bacon in a cast iron skillet (or oven-safe nonstick skillet) over medium heat, until crisp. Turn half way through. Remove to paper-towel lined plate. Chop bacon and set aside. Drain off all but 1 Tablespoon grease. Add chicken to the pan and cook for 3-5 min, then flip and cook an additional 3 minutes, or until the skin is golden brown. Remove the chicken to a plate.

Meanwhile, whisk together the broth, vinegar, mustard, garlic, sugar and paprika in a small bowl. Set aside.

Add 2 Tablespoons butter to the pan. Add in the onion and saute 2-3 minutes, or until they have began to caramelize. Add the potatoes and saute an additional 5 minutes. Place the chicken, including any juices that have collected back in the skillet. Pour the broth mixture over the chicken and simmer for 1 minute.

Place pan in the preheated oven and cook for 15 to 20 minutes, or until the chicken is cooked through and the potatoes are fork tender. Remove from the oven and spoon the sauce over the top. Top with chopped bacon and parsley. Serve while hot.

Recipe and Image from I Heart Nap Time