Sheet Pan Chicken Shawarma

Ingredients:

For the Chicken:

2 pounds boneless, skinless chicken breasts (I pounded to even thickness to prevent uneven cooking.)

1/4 cup non-fat Greek yogurt (I used Siggi's Non-Fat Plain Skyr.)

1 lemon, juiced

1/2 tablespoon olive oil

2.5 teaspoons each turmeric and garlic powder

2 teaspoons each ground cumin, paprika, kosher salt

1 teaspoon coriander

For the Sheet Pan:

2 small bell peppers, seeded and thinly sliced (I used red and yellow.)

1/2 large red onion, thinly sliced

1.5 cups cherry or grape tomatoes (I used grape), cut in half

1 tablespoon olive oil

1 teaspoon kosher salt

1/4 teaspoon black pepper

2 tablespoons fresh parsley OR 2 teaspoons dried (I subbed with one teaspoon Italian Seasoning.)

Directions:

1. Whisk together marinade ingredients in a large bowl (yogurt through coriander).  Add chicken breasts and toss to coat well.  Cover and marinade on the counter for at least an hour, or refrigerate and marinate longer (overnight is great)!  Pull it out about an hour before cooking to allow it to get to room temperature.  To prep dinner early, prep veggies from step two and refrigerate in sealed bag until ready to bake.

2. Preheat oven to 425 degrees.  To a large sheet pan, add the sliced peppers, and onions, cherry/grape tomatoes.  Drizzle the veggies with one tablespoon of olive oil and season with salt, pepper, and dried parsley (or Italian seasoning).  Toss well, then spread in a single layer.  Scoot and shift the veggies out of the way to make a few open spaces for the chicken breasts and nuzzle them on the sheet pzzan with the veggie mixture.  (It's totally fine if some veggies are under the chicken.)  Scrape any remaining marinade from the bowl and drizzle it onto the veggies for more flavor.

3. Roast chicken and veggies for 22 minutes or until veggies are tender and internal temp of chicken reaches 160 degrees.  Turn on the broiler (I turned mine to medium broil) and finish for 2-3 minutes for a little more color on top.  Chicken should reach 165 degrees.

4. Let the chicken rest on sheet pan for about 10 minutes.  Transfer the breasts to a cutting board to thinly slice, then return them to the sheet pan.  Toss the chicken and veggies together and top with fresh parsley if desired.  Pile into pita bread (Stonefire garlic naan bread is TDF...and the mini slices are a perfect size!) and top with tzatziki, cucumber slices, chopped lettuce, hummus...any of your favorite Mediterranean toppings!

*Adapted from www.lillieeatsandtells.com

Cranberry Jalapeño Chicken Salad

Ingredients:

• 3 cups shredded rotisserie chicken
• 2/3 cup celery, finely chopped (I use about 2 stalks.)
• 1.5 (or one large) jalapeños, finely diced
• 2/3 cup dried cranberries, finely chopped (or I just buy small-sized cranberries)
• 2 teaspoons apple cider vinegar
• 2 teaspoons dijon mustard
• 4 tablespoons (or 1/4 cup) plain non-fat Greek yogurt
• 1/2 cup + 2 tablespoons mayo (I like Chosen Foods Classic Mayo.) 
• 1 teaspoon sea salt
• 1 teaspoon garlic powder
• 1 teaspoon dried dill weed
• 1 teaspoon onion powder

Directions:

1. Shred the rotisserie chicken. 
2. In a container you plan to seal your chicken salad into, combine shredded chicken and finely diced cranberries, jalapeño, and celery. 
3. In a separate small bowl, combine Greek yogurt, mayo, dijon, apple cider vinegar, sea salt, garlic powder, onion powder, and dill. Stir to combine. 
4. Pour wet mixture onto chicken to coat. 
5. Adjust seasonings as needed.  I like to add a generous pinch of pepper!
6. Top it on toast to make an open-faced sandwich, wrap into a tortilla, or scoop with your favorite crackers!

*www.onebalancedlife.com

Hummus Party Dip Platter

 

It's best to use a large, deep-sided platter, as this will prevent the oil from spilling over and will also allow you to spread the ingredients out so that every scoop of dip gets a little bit of everything! You can certainly halve the recipe for a smaller crowd, but I do NOT suggest using an uneven platter, such as a pie plate, as the base of that serving dish is far more narrow than the top.  See above picture for inspiration!  

Ingredients:

• 4 cups prepared hummus (plain is BEST!)
• 1/2 cup sour cream
• 1/2 cup sun dried tomatoes, finely chopped (I also rinse the jarred oil off of them.)
• 1/2 cup fresh parsley, finely chopped
• 1/2 cup seedless cucumber, finely chopped
• 1/2 cup feta cheese, crumbled
• 1/4 cup pine nuts toasted
• 1/4 cup olive oil (gradually add)
• 1/4 teaspoon ground black pepper
• 1/4 teaspoon dried red chili flakes, optional 

Directions:

• Add the pine nuts to a dry skillet. Over medium-low heat, lightly toast the pine nuts until they are lightly browned – about 4-5 minutes. DON'T FORGET ABOUT THEM.  I like to set a timer!  Every so often, keep the pine nuts moving around the pan to avoid burning. Remove the toasted pine nuts from the skillet and transfer to a glass bowl. Set aside to cool completely.
• Start by spreading the hummus onto the base of the patter – and keep the hummus a good inch or two away from the edge.  Create deep swirls in the hummus to catch the toppings and the prevent them from sliding off.
• Next, layer the sour cream and lightly spread it over the top of the hummus.
• In a small bowl, toss together the chopped sun dried tomatoes, parsley, and cucumber. Sprinkle the mixture evenly over the hummus and sour cream layers.
• Next, sprinkle over the feta cheese, followed by the toasted pine nuts.
• Drizzle the olive oil and top with ground black pepper and dried red chili flakes.
• Refrigerate until ready to serve.  I like to serve mine with carrot sticks, mini sweet peppers, soft pita wedges, and pita crackers like Stonefire Naan Crisps.
  *www.lordbyronskitchen.com

One Pot Sausage + Spinach Pasta

Ingredients:

• 1 package 8 oz.  Banza pasta (I used mini farfalle (bow ties)).
• 14 oz. mild Italian pork sausage (casings removed)
• 1 small sweet onion 
• 2 garlic cloves, minced (I used 2 frozen Dorot cubes.)
• 2 cups water
• 1/2 cup grated parmesan cheese (I used additional for topping!)
• 1 1/2 cups vodka sauce (I used Whole Foods 365 brand, and used closer to 1 3/4 cups.)
• 2 large handfuls fresh spinach
• 1/2 teaspoon sea salt (+ more to taste)
• 1 tablespoon olive oil

Directions:

1. (*To prepare, I roughly chopped onion and put it into my food processor to finely chop.  I set aside (with the frozen garlic), and then used the food processor to finely chop the two handfuls of spinach.  Set aside.  Grate Parmesan.  Remove and discard casings from sausage and set aside.)  
2. Dice onion and mince garlic.  Add 1 tablespoon of olive oil to a large pot.  Add minced garlic and onion to sauté. (I lightly seasoned with s + p.)
3. To the pot, add mild Italian pork sausage to brown. 
4. Once browned, add 2 cups water and 8 oz. desired pasta to pot. 
5. Immediately following, add vodka sauce and bring to a boil. Continually stir so pasta shells don't stick. 
6. Reduce heat to simmer and add in grated Parmesan, fresh spinach, and sea salt. Continue to stir. 
7. Once spinach has wilted and pasta has thickened, remove from heat. 
8. Top with additional grated Parmesan and red pepper flakes (if desired). Enjoy!

*www.onebalancedlife.com

Dill Pickle Chicken Salad

Ingredients:

2 heaping cups rotisserie chicken breast

2 hard-boiled eggs, chopped

2 stalks celery, finely chopped

1/3 cup green onion, chopped

1/4 cup dill relish 

2 tablespoons avocado oil mayonnaise

3 tablespoons non-fat Greek yogurt

1 tablespoon red wine vinegar

1 tablespoon yellow mustard

Salt and pepper to taste

Directions:

Chop celery, eggs, onion, and shred rotisserie chicken. If you’re using rotisserie chicken that doesn’t have a ton of flavor or has been refrigerated, heat it up in a pan (for JUST a minute) and season it with salt, pepper, and maybe a little garlic. A super quick, hot sear kind of brings it back to life and takes away any weird store-bought rotisserie texture, without giving it that re-cooked poultry flavor. Nobody wants their chicken salad tasting like it’s reheated leftovers.

In a large bowl, combine all “dressing” ingredients (relish to mustard).  Add chopped ingredients and stir to combine.  Once mixed, pair with your favorite crackers, bread, or tortilla.  I like to pair with arugula, more pickles, and pickled onions!

*Adapted from www.lillieeatsandtells.com

Ground Turkey Meatloaf (This can be made ahead of time!)

Ingredients:

• 1 ½ pounds ground turkey (I used 98/2, but 97/3 works too!)
• 1 cup breadcrumbs (I used Italian seasoned.)
• 1 cup shredded onion
• 3 garlic cloves, minced (or 3 frozen cubes)
• ¾ cup shredded carrots (or 1-2 large carrots)
• ½ cup chopped fresh spinach
• ⅓ cup shredded mozzarella cheese
• ¼ cup ketchup
• 1 tablespoon chopped parsley (optional)
• 2 eggs
• 1 tablespoon Worcestershire sauce
• 1 ¼ teaspoon salt
• ½ teaspoon pepper
• Glaze (additional) Ingredients:
• ¼ cup ketchup
• 2 tablespoons brown sugar
• 1 tablespoon Worcestershire sauce

Directions:

1. 1. *I did not shred my onion, dice my carrots, or chop my spinach.  Using a food processor, I added all three ingredients (chunks of onion, carrots, and whole spinach leaves) and mixed together.  While I was at it, I put the garlic in there with it. After prepping veggies, add all the ingredients (including breadcrumbs cheese, ketchup, parsley, eggs, Worcestershire, salt, and pepper) into a large bowl (NOT INCLUDING the ingredients for the glaze). Using a fork or clean hands, mix until everything is fully incorporated.  If you're making this early in the day (before serving), simply prepare on a baking sheet and cover with Saran Wrap.   Refrigerate.  Remove 30 minutes before baking to allow to reach room temp.
2. 2. To make the glaze, mix all three ingredients together in a small bowl.  Set aside.
3. 3. Preheat oven to 350 degrees. Line a sheet pan with parchment paper and pour meat onto pan. Use your hands to form into a loaf shape, trying to keep it level so it cooks evenly.
4. 4. Bake meatloaf for 30 minutes, then remove from oven and brush 3/4 of the glaze all over. Place back in the oven for another 20 minutes, and remove again to glaze with the remaining sauce.  Bake for 10 final minutes, or until internal temperature reaches 165 degrees. Remove and let cool for 10 minutes before serving. Sprinkle with chopped parsley to garnish (optional).
5. *Adapted from www.lifeisbutadish.com

Inside Out Chocolate Chip Cookies

Using my 1/4 cup cookie scoop (to make Crumbl-sized cookies), 

I got about 18 cookies out of this recipe!

Ingredients:

• 2½ cups all-purpose flour (350g; spooned, not packed)
• ½ cup dark cocoa powder 
• 1 tablespoon cornstarch
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• 1 teaspoon salt
• 1 cup butter at room temp
• 1½ cups granulated sugar
• 2 large eggs at room temp
• 1 teaspoon vanilla
• 1 cup white chocolate chips + 1 cup semi-sweet chocolate chips (*I used about 3/4 cup white chips, 3/4 cup semi-sweet chips, and 1/2 cup milk chocolate chips.)
• flaked salt for topping

Directions:

• Preheat oven to 375 F. Line 2 baking sheets with parchment paper.
• In a medium bowl, whisk together flour, cocoa powder, cornstarch, baking powder, soda, and salt. Set aside.
• In a large mixing bowl, cream together butter and sugar on medium speed until light and fluffy; about 3 minutes.
• Add eggs and vanilla and mix together. 
• Slowly add dry ingredients until just mixed together. Do not over mix dry ingredients. Fold in all chocolate chips.
• Scoop dough using a ¼ cup cookie scoop. Sprinkle with flaked sea salt.
• Bake 6-8 cookies per sheet for 11-13 minutes, or until edges look cooked and firm.  If the cookies have lost all their shiny top, then they are probably done baking. Another way to tell is if the outside rim feels firm.

Notes: Inside out chocolate chip cookies will remain fresh if stored in an airtight container at room temperature for 2-3 days. You can also prep the cookie dough in advance and store it in the fridge for about a week.  To freeze, place in an airtight container for 2-3 months.  You can also freeze the cookie dough balls if you would like to bake them one at a time or as needed.

*www.thesaltedsweets.com