Tender chicken and pasta tossed in a creamy Boursin sauce with sun-dried tomatoes and spinach, ready in about about 30 minutes, using mostly pantry staples and a simple one-skillet sauce. This is one of the easiest dinners you’ll make this week, and you’ll want it on repeat!

Some nights you want a dinner that feels a little fancy… but you also need it to be fast, low-effort, and guaranteed to get eaten. That’s exactly what this Boursin Chicken Pasta does. The Boursin melts into a creamy garlic-herb sauce (no roux, no fuss), the sun-dried tomatoes add big flavor, and the spinach wilts right in so you can call it a veggie win without making a separate side.

If you’re a fan of quick easy dinners, you’ll also love my Kielbasa Skillet dinner and Sheet Pan Chicken Fajitas.

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Ingredient Notes

Here’s some helpful information on the ingredients I used.

• Pasta– You can use your favorite shape, it all works, personally, I like something short and with ridges. This makes it easy to eat and the sauce clings to the ridges. I used Rotini, I’ve also used
  Cavatappi.
• Olive oil– I prefer a high quality oil and typically use Extra Virgin Olive Oil (EVOO). Flavor matters.
• Garlic-Start with cloves and use a garlic press to mince. You can substitute jarred minced garlic if you like.
• Sun-dried tomatoes– I use julienned, oil-packed, and drain them and blot them a little. You can chop them for more distribution, or leave them in the cut strips.
• Chicken broth– I love using my own homemade bone broth for a boost of nutrition, but if I’m buying from the store I’ll choose low sodium.
• Heavy cream– if you want to go lighter you can sub half and half, but I highly recommend you use the heavy cream.
• Boursin cheese– Garlic & Fine Herbs flavor, you can find this in the deli of your grocery store near all the specialty cheeses. This is your secret weapon! It’s saving you so much time and the flavor is spot on!
• Baby spinach– I recommend using fresh spinach, it wilts really quickly and you don’t have to hassle with thawing or squeezing out excess liquid.
• Cooked chicken– Rotisserie, grilled, or leftover; shredded or cubed into bite sized pieces. HOT TIP: If you’re making chicken for anything else, make some extra to prep for your freezer and this will be that much easier to make. I always have some on back up for recipes like this and my White Chicken Chili.
• Parmesan cheese– I recommend using freshly grated parmesan cheese off the block, it has the best flavor.

How to Make Chicken Pasta With Boursin Cheese

Be sure to check out the full recipe and ingredient list in the recipe card below.

Before you begin making the sauce, cook pasta until al dente according to the package instructions. Reserve 1 cup of pasta water before draining. Set aside.

1. Make the Boursin cream sauce– In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1–2 minutes, just until fragrant. Pour in chicken broth and cream. Bring to a gentle simmer, then stir in the Boursin until fully melted and the sauce is smooth and creamy.
2. Add spinach, chicken, and sun-dried tomatoes- Stir in baby spinach until wilted. Add the cooked chicken and sun-dried tomatoes, and simmer gently for 2–3 minutes to heat through.
3. Add the Parmesan- Stir in the Parmesan. This will help thicken the sauce while adding flavor.
4. Combine with pasta– Toss the drained pasta with the sauce, adding a splash of reserved pasta water if needed to loosen it. Cook together for 1–2 minutes until hot and well mixed.

See? So easy! Another favorite one pot pasta is this Easy Spaghetti Recipe.

Tips & Tricks

• Gentle Simmer-Once you add the cream and Boursin, keep the heat at a gentle simmer. Boiling too aggressively can cause the sauce to separate instead of staying smooth and creamy.
• Reserve your pasta water -That starchy water is liquid gold. A splash helps loosen the sauce and makes it cling beautifully to the pasta without thinning the flavor.
• Add spinach at the very end– Spinach wilts quickly. Stir it in once the sauce is ready so it stays vibrant and doesn’t overcook.
• Use freshly grated Parmesan– Pre-shredded cheese doesn’t melt as smoothly and can make sauces grainy. Freshly grated melts right in and helps thicken the sauce naturally, plus, the flavor! Mmm!
• Taste before salting– Between the Boursin, broth, and Parmesan, there’s already salt in the recipe. Taste first, then adjust.
• If the sauce feels too thick- Add a splash of reserved pasta water and gently stir over low heat until it loosens.
• If the sauce feels too thin– Let it simmer for a couple of extra minutes uncovered. The Parmesan will also help thicken it as it melts.

What to Serve with Boursin Chicken Pasta

Warm bread is always a great idea, I recommend these Crescent Rolls. I love having a fresh salad too, like this Kale Crunch Salad, it’s simple and easy to make keeping dinner time stress free.

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Creamy Boursin Chicken Pasta

Creamy, garlicky, and full of flavor, this Boursin Chicken Pasta is one of those dishes that feels fancy but comes together in just 30 minutes.

Course Main Course

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4

Calories 790kcal

Author Chellie Schmitz

Cost $10

Equipment

• large pot
• large skillet
• measuring cups and spoons
• Knife
• cutting board
• cheese grater

Ingredients

• 12 oz pasta penne, rotini, or fettuccine work well
• 1 tbsp olive oil extra virgin
• 2 cloves garlic minced
• 1/3 cup sun-dried tomatoes oil-packed, drained and chopped
• 1 cup chicken broth
• 1/2 cup heavy cream
• 5 oz Boursin cheese Garlic & Fine Herbs recommended
• 2.5 cups baby spinach
• 2 to 2½ cups cooked chicken shredded or cubed
• 1/3 cup shredded Parmesan freshly grated
• Salt and pepper to taste
• additional Parmesan optional for serving

Get Recipe Ingredients

Instructions

• Cook the pasta:
 Bring a large pot of salted water to a boil. Cook pasta until al dente according to the package instructions. Reserve 1 cup of pasta water before draining. Set aside.
  12 oz pasta
• Make the Boursin cream sauce:
 In a large skillet, heat olive oil over medium heat. Add the garlic and sauté for 1–2 minutes, just until fragrant.
  1 tbsp olive oil, 2 cloves garlic
• Pour in chicken broth and cream. Bring to a gentle simmer, then stir in the Boursin until fully melted and the sauce is smooth and creamy.
  1 cup chicken broth, 1/2 cup heavy cream, 5 oz Boursin cheese
• Add spinach, chicken, and sun-dried tomatoes:
 Stir in baby spinach until wilted. Add the cooked chicken and sun-dried tomatoes, and simmer gently for 2–3 minutes to heat through.
  2.5 cups baby spinach, 2 to 2½ cups cooked chicken, 1/3 cup sun-dried tomatoes
• Add the Parmesan:
 Stir in the Parmesan. This will help thicken the sauce while adding flavor.
  1/3 cup shredded Parmesan
• Combine with pasta:
 Toss the drained pasta with the sauce, adding a splash of reserved pasta water if needed to loosen it. Cook together for 1–2 minutes until hot and well mixed.
• Taste and serve:
 Season with salt and pepper. Serve immediately, topped with extra Parmesan if desired.
  Salt and pepper

Notes

• Don’t forget to reserve some pasta water!
• A pinch of red pepper flakes adds gentle heat that pairs beautifully with the creamy sauce.

• Refrigeration:
Store leftovers in an airtight container in the fridge for up to 3 days.
• The sauce may thicken as it chills, so add a splash of milk, cream, or broth when reheating to loosen it back up.

• Reheating:
Warm gently on the stovetop over medium-low heat, or in the microwave in 30-second bursts, stirring between each. Avoid high heat to prevent the sauce from separating.


Nutrition

Calories: 790kcal | Carbohydrates: 72g | Protein: 45g | Fat: 36g | Saturated Fat: 20g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.04g | Cholesterol: 155mg | Sodium: 908mg | Potassium: 920mg | Fiber: 4g | Sugar: 8g | Vitamin A: 2724IU | Vitamin C: 10mg | Calcium: 207mg | Iron: 3mg

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The post Boursin Chicken Pasta appeared first on Art From My Table.

If you’ve been around here much or have checked out my “About Me“ page, you know I’m an 80/20 kind of gal. 80% of the time I eat what’s good for me, real food, non processed, etc. Well friend, this is the 20%, where I’m indulging AND using short cuts.

Every now and then we need a quick and easy dessert that’s just as good as homemade. This Peach Cobbler made with cake mix is the answer! I do recommend some ‘better for you options’ in the ingredient notes below.

Ingredient Notes

• Peach Pie filling- I prefer to use an all natural brand, such as Duncan Hines Simply.
• Vanilla cake mix- A better for you option is Miss Jones Cake Mix.
• Butter- I’ve made this with both salted and unsalted butter. For this recipe I prefer salted because this is a sweeter recipe and that little bit of salt helps to balance. However, either is fine.
• Sliced almonds– These are found in the baking aisle of your grocery store near the other nuts. These add a little toasty flavored crunch and I think it sets this dessert apart.

How to Make Peach Cobbler With Cake Mix

1. Spread the pie filling in a 9×13 casserole dish.
2. Sprinkle the cake mix over the top, gently spreading it out so the peaches are covered.
3. Pour the melted butter over the cake mix.
4. Spread the sliced almonds on top. Then you’re ready to bake!

Tips & Tricks

• When using an all-natural canned pie filling or homemade, the color may not be as vibrant, but the taste is still impeccable.
• Oven temps may vary, so start checking the dessert after 40 minutes or so.
• If you don’t want to take the time to melt the butter, you can slice the sticks of butter evenly into ¼ inch thick slices and place them in rows on top of the cake mix. 
• Add cinnamon or nutmeg for some warmth and aroma. Stir it into the pie filling.
• This recipe can also be made in a crockpot! See the recipe card for instructions.

If you love easy dump cakes that taste amazing, you’ll want to make this Cinnamon Roll Dump Cake too! And if you’re looking for a stunning but easy dessert, try my Lemon Blackberry Bundt Cake.

Variations

Here are a few suggestions of things you can add or try to change it up a bit.

• Use yellow cake mix or spice cake mix to change up the flavor. Spice cake mix is great in the fall.
• Add almond extract or vanilla extract to the peach pie filling to add depth. 
• You can use pecans, instead of almonds if you prefer, or leave the nuts off completely. I like how they give a bit of texture and crunch to the cake.
• Get Creative! Swap out the flavor of pie filling for endless dump cake options! Think cherry, apple, blueberry, etc. So many choices!!

Frequently Asked Questions

Storing and Freezing

Store any leftovers in an airtight container in the refrigerator for up to four days. To reheat it, warm it in a 300° oven until warmed throughout, about 20 minutes.

While it’s possible to freeze it, the texture may change once it’s thawed. If that doesn’t bother you, put it in an airtight container and then freeze it for up to 3 months. To reheat it, thaw completely in the refrigerator, and then follow the instructions in the previous paragraph.

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Peach Cobbler with Cake Mix

This peach dump cake is a peachy paradise of deliciousness! A warm, golden crust with toasted almond slices sits on top of heavenly sweet peaches. Each spoonful melts in your mouth. The sliced almonds add a delightful crunch, taking this dessert to new heights. With only 4 ingredients it’s a cinch to make.

Course Dessert

Cuisine American

Prep Time 5 minutes minutes

Cook Time 50 minutes minutes

Total Time 55 minutes minutes

Servings 8

Calories 483kcal

Author Chellie Schmitz

Cost $10

Equipment

• 9 x 13 pan
• rubber spatula
• measuring cups
• Can opener

Ingredients

• 2 20 ounce cans of peach pie filling store bought or homemade
• 1 box of vanilla cake mix
• 1 cup 2 sticks of butter, melted
• 1/2 cup sliced almonds

Get Recipe Ingredients

Instructions

• Preheat the oven to 350° and lightly grease a 9 x 13 inch pan.
• Pour the peach pie filling in the bottom of the pan and using a rubber spatula, spread out evenly.
• Using a spoon, sprinkle the dry cake mix evenly on top of the peach pie filling so all of it is covered.
• Pour the melted butter on top of the cake mix, covering it as much as possible. There may be a few dry spots, and that is okay, the butter will spread more as it bakes.
• Sprinkle the sliced almonds over the surface.
• Bake for 50-60 minutes, or until the edges are bubbly and the top is golden.
• Serve warm with a scoop of vanilla ice cream or whipped cream

Notes

• I like to use an all natural pie filling such as Duncan Hines Simply peach pie filling. Keep in mind, when using an all natural can, or homemade, the color may not be as vibrant, but the taste is still impeccable.
• My cake was finished after 50 minutes at 350°, however, ovens can vary, so keep an eye on it.
• If you don’t want to take the time to melt the butter, you can slice the sticks of butter evenly into ¼ inch thick slices and place them in rows on top of the cake mix. 

Crockpot Instructions: After greasing the crock of the slow cooker with butter or oil, layer the ingredients as stated in the recipe. Cover and cook on low for 4 hours or high for 2 hours. Because the slow cooker is a moist heat versus the dry heat It won’t get ‘golden’ on the top, but it still tastes delicious! 

Nutrition

Calories: 483kcal | Carbohydrates: 54g | Protein: 4g | Fat: 29g | Saturated Fat: 16g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 9g | Trans Fat: 1g | Cholesterol: 61mg | Sodium: 630mg | Potassium: 96mg | Fiber: 2g | Sugar: 28g | Vitamin A: 709IU | Vitamin C: 0.004mg | Calcium: 167mg | Iron: 2mg

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The post Peach Cobbler With Cake Mix appeared first on Art From My Table.

I will always say that nothing beats a classic recipe.  This Mixed Berry Cobbler is full of soft, plump berries topped with a crispy, buttery biscuit topping that has the warm flavor of cinnamon and sugar.  This recipe is so easy that is comes together in less than 15 minutes and you don’t require any special tools to prepare it.

If you’re craving a dessert that’s bursting with the fresh berry flavor then look no further! This easy cobbler recipe is perfect for a summer treat or anytime you need a quick and delicious dessert.

I love making cobblers or crisps because they are so easy to make and have such great flavor and texture. You get the fruity goodness with a little crunch and warm spices-yum!! If you want to try a crisp, check out my Blueberry Peach Crisp or Strawberry Rhubarb Crisp.

Ingredient Notes

• Berries: Fresh is best! Use a mix of blackberries, raspberries, and blueberries for a variety of flavors and textures.
• Sugar: Both regular granulated sugar and turbinado sugar (sugar in the raw) is called for (see bottom of this list). You can use the turbinado for all of it if you prefer, it’s a bit less processed. But I usually just use it for the topping.
• Lemon: You’ll need it for fresh juice and fresh zest. It adds a zesty brightness that enhances the berries’ natural sweetness.
• Vanilla Extract: A hint of vanilla gives the filling a warm, comforting flavor.
• Salt: Balances sweetness and brings out flavor.
• Flour: I use all purpose unbleached.
• Baking Powder: I like an aluminum free one.
• Butter: I use unsalted because I’m a control freak 😆. If you have salted, that’s fine. Use cold butter.
• Buttermilk: Keeps the biscuit topping tender and adds a subtle tang. No buttermilk? See Tips and Tricks below.
• Turbinado Sugar & Cinnamon: This duo sprinkled on top gives the cobbler a lovely, crunchy finish.

How to Make Mixed Berry Cobbler

Be sure to check out the full recipe and ingredient list in the recipe card below.

1. Stir together the berries, sugar, lemon juice, lemon zest, vanilla extract and salt.
2. Cut together the butter with the flour, sugar, baking powder and salt. 
3. Add the buttermilk and stir together until you get a rough and sticky dough.
4. Place the berry mixture in the bottom of the skillet, and top with spoonfuls of the dough mixture evenly. 

Tips & Tricks

• To “cut the butter in” I used a pastry blender but a fork or your (clean) fingers will do the same.  The mixture will be a little crumbly when you are done. I’ve also used my Kitchen Aid mixer before with the paddle attachment.
• Don’t have buttermilk on hand?  Add a 1/4 teaspoon of white vinegar or lemon juice to your 1/4 cup of whole milk.  Let stand for 5 minutes, then whisk it with a fork.  Tada, you have buttermilk!
• This recipe works with a variety of fruit.  Try fresh peaches with blueberries or apples with raisins or strawberry with rhubarb, the sky is the limit!
• You don’t have to use a skillet for this recipe.  You can use a 9×9 or an 8×11 baking dish.  Just be sure to grease the pan prior to use. 

Frequently Asked Questions

Enjoy your delicious homemade Mixed Berry Cobbler with a scoop of ice cream or a dollop of whipped cream for an extra special treat!

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Mixed Berry Cobbler

This Mixed Berry Cobbler is full of soft, plump berries topped with a crispy, buttery biscuit topping that has the warm flavour of cinnamon and sugar. This recipe is so easy that is comes together in less than 15 minutes and you don’t require any special tools to prepare it.

Course Dessert

Cuisine American

Prep Time 15 minutes minutes

Cook Time 30 minutes minutes

Total Time 45 minutes minutes

Servings 6

Calories 312kcal

Author Chellie Schmitz

Cost 10

Equipment

• 10” cast iron skillet
• Mixing bowls
• measuring spoons
• Pastry blender or fork

Ingredients

For the Filling:

• 4 cups of fresh berries mix together fresh blackberries, raspberries and blueberries
• 1/2 cup granulated sugar 108g
• 1/4 cup lemon juice from one half or a whole lemon, depending on size and juiciness.
• 1/2 teaspoon lemon zest or the zest from half a lemon
• 1 teaspoon vanilla extract
• Pinch of salt

For the Cobbler:

• 1 cup all-purpose flour 150g
• 1/4 cup granulated sugar 55g
• 1 1/2 teaspoons baking powder
• 1/2 teaspoon salt
• 4 tablespoons butter
• 1/4 cup buttermilk see notes to make your own.
• 1 tablespoon turbinado sugar
• 1 teaspoon ground cinnamon

Get Recipe Ingredients

Instructions

• Preheat the oven to 350 degrees Fahrenheit. Spray your skillet with a very light coating of cooking spray.
• În a medium mixing bowl, stir together the berries, sugar, lemon juice, lemon zest, vanilla extract and salt. Set aside for a minute.
• In a separate medium mixing bowl, cut together the butter with the flour, sugar, baking powder and salt. I used a pastry blender but a fork or your (clean) fingers will do the same. The mixture will be a little crumbly when you are done.
• Add the buttermilk and stir together until you get a rough and sticky dough.
• Place the berry mixture in the bottom of your skillet. Top with spoonfuls (about the size of a tablespoon) of the dough mixture evenly. Leave some of the fruit peeking out from underneath.
• In a small bowl, stir together the cinnamon and turbinado sugar and sprinkle the mixture over the top of the dough.
• Bake for 30-35 minutes. The fruit will be bubbling and the cobbler will be golden in colour.
• Let cool for 10 minutes before serving warm with some ice cream or whipped cream and additional fruit topping.

Notes

• Store leftovers, covered in the fridge for 3 days. Warm in the microwave at 50% power until heated through.
• You can freeze this recipe but the fruit doesn’t keep as well when it is thawed. If you are looking to make ahead on this one just whip up the dough and freeze it in an airtight container for up to 2 months. When you are ready to use it, remove from the freezer 1-2 days before preparing and thaw in the fridge.
• Don’t have buttermilk on hand? Add a 1/4 teaspoon of white vinegar or lemon juice to your 1/4 cup of whole milk. Let stand for 5 minutes, then whisk it with a fork. 
• This recipe works with a variety of fruit. Try fresh peaches with blueberries or apples with raisins or strawberry with rhubarb, the sky is the limit!
• Frozen fruit can be substituted but it must be thawed and drained before you use it. Once you add the granulated sugar to it, it will produce a lot of juice while it sits so I would suggest draining that off before putting the fruit in the pan.
• You don’t have to use a skillet for this recipe. You can use a 9×9 or an 8×11 baking dish. Just be sure to grease the pan prior to use.

Nutrition

Calories: 312kcal | Carbohydrates: 57g | Protein: 3g | Fat: 9g | Saturated Fat: 5g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.3g | Cholesterol: 21mg | Sodium: 267mg | Potassium: 209mg | Fiber: 4g | Sugar: 37g | Vitamin A: 299IU | Vitamin C: 7mg | Calcium: 73mg | Iron: 1mg

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The post Mixed Berry Cobbler appeared first on Art From My Table.

Serve this delicious sous vide roast with classic sides like creamy Boursin Mashed Potatoes and a Caesar side salad, or enjoy a nutritious meal with easy Instant Pot Wild Rice and these incredible Oven-Roasted Brussels Sprouts with Balsamic Reduction!

Key Ingredients

• Tri-tip roast– You’ll need a 2 or 3-pound tri-tip roast for this recipe.
• Oil– Use olive oil to coat the meat, promoting tenderness. You’ll also use some to sear the cooked roast before serving.
• Salt and pepper– Simple kosher salt and black pepper are the primary seasonings. Freshly ground black pepper is always recommended!
• Garlic powder– Use garlic powder or fresh minced garlic for a more authentic flavor.
• Fresh herbs– Fresh thyme and rosemary sprigs bring earthy notes without overpowering the flavor of the roast. 

If you’ve never tried a sous vide roast, get ready for quite the culinary experience! This cooking method is simple and always yields flavorful and tender results.

What is Tri-Tip?

Tri-tip is a popular cut of beef from the bottom sirloin. It’s known for being tender and full of flavor, making it an excellent choice for the sous vide cooking method that preserves and enhances these qualities.

How to Make the Best Sous Vide Tri-Tip Steak

1. Season the tri-tip with kosher salt on both sides, then add the garlic and fresh herbs.
2. Seal the bag with a vacuum sealer to remove the air. If you don’t have a vacuum sealer, place the tri-tip in a ziplock gallon bag and use the water displacement method (see notes below)
3. Sous vide bath to cook at 131 degrees F for 2 to 3 hours until the internal temperature reaches 130 to 135 degrees F.
4. Sear the meat for about one minute on each side, in a preheated cast iron skillet. Allow it to rest before slicing.

I’ve tested different Sous Vide wands, and my personal favorite is the Breville Joule Sous Vide wand.

Expert Tips

• After seasoning the roast with salt and pepper, let it sit for 10-20 minutes so the salt enhances the flavor of the meat.
• If preferred, sear the sous vide tri-tip roast on the grill.
• Add fresh lemon juice and a tasty sauce, like aioli, soy sauce, or chimichurri, as a garnish.
• You may need to adjust the cooking time if the roast is especially thick or thin.
• Check out my Sous Vide Cooking Guide for more tips and tricks!

The Water Displacement Method for Sous Vide Cooking

You don’t need a vacuum sealer to use the sous vide cooking method. Anyone can use the water displacement method to remove as much air as possible from the bag before adding it to the water bath. Add the meat to a plastic bag and seal it to the corner, leaving a small opening. 

Slowly immerse the bag into the water, using a spoon to press it under. Without fully immersing the bag, the air is removed. Then, seal the small opening and check the bag. It should appear vacuum sealed– Easy!

Frequently Asked Questions

Variations and Substitutions

This simple recipe leaves plenty of room for personal touches. Here are some delicious ideas.

• Different Cuts– If preferred, swap the tri-tip steak with classic sirloin, strip steak, or flank steak. Be sure to check my guide as time and temp may be different based on circumstances.
• Garlic Butter– For a slightly different flavor, coat the roast with fresh minced garlic and quality butter before adding it to the bag.
• More Seasonings– Boost the flavor with Montreal steak seasoning or your favorite steak seasoning blend.
• Sauces– Add sauce to the roast– Soy sauce or Worcestershire sauce are delicious options!

Storing

When stored in an airtight container, leftover tri-tip beef will last in the refrigerator for about three days.

To reheat it, wrap the meat in aluminum foil to keep it from drying out and bake it in the oven for about 5 to 10 minutes at 325 degrees F. Alternatively, you can reheat your tri-tip via the sous vide method. Simply seal it in a bag, as you did when you cooked it, heat the water to 131°, submerge the steak in the bath, and cook for 30-60 minutes.

Leftover tri-tip is delicious as steak sandwiches, salad protein, or breakfast steak and eggs!

Related Recipes

Here are more of my favorite sous vide recipes you must try!

• Sous Vide Chicken
• Sous Vide Pork Tenderloin
• Perfect Asparagus (Sous Vide Recipe)

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

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Sous Vide Tri Tip

Learn how to make the perfect sous vide tri-tip with this easy and delicious recipe. The result is a tender, juicy, and flavorful tri-tip that is sure to please everyone at the table.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 3 hours hours

Resting time 10 minutes minutes

Total Time 3 hours hours 20 minutes minutes

Servings 6

Calories 45kcal

Author Chellie Schmitz

Cost $10

Equipment

• sous vide machine (immersion circulator)
• paper towels
• cast iron skillet
• sous vide bag/ziplock bag
• vacuum sealer (optional)
• sharp knife
• cutting board

Ingredients

• 1 2-3 lb tri-tip roast
• 2 tbsp olive oil plus more for searing
• 1 tsp kosher salt plus more for seasoning
• 1 tsp black pepper
• 1 tsp garlic powder
• 3-4 sprigs fresh thyme
• 2 sprigs fresh rosemary

Get Recipe Ingredients

Instructions

• Season your tri-tip on both sides with 1 tsp kosher salt and then allow it to rest for about 10-20 mins. Doing this will allow the salt to penetrate the surface, enhancing the flavor of the meat.
• Pat the rested meat dry with paper towels and then using a brush, coat it with about 2 tbsp of oil.
• Season the tri-tip with pepper, garlic, thyme, and rosemary, and then place it in a ziploc gallon size bag. Use the water displacement method to get all of the air out of the bag, alternatively, you can use a vacuum sealer.
• Place the bag in the sous vide bath and cook it at a water temperature of 131 degrees F for 2-3 hours until it reaches a 130-135 degrees F internal temperature.
• When the meat has come to temperature, heat a cast iron skillet on high heat. Add a swirl of olive oil, then remove the meat from the bag and sear it in the pan for 1 minute on each side.
• Rest your seared tri-tip roast on a cutting board for 5-10 minutes before going ahead and slicing it against the grain into 1/4 inch slices.

Notes

• Tri-tip is a small, triangular cut of beef from the bottom sirloin that’s tender and flavorful. It’s also the perfect cut for one to cook using sous vide because this slow and precise method always makes it extra tender and juicy.
• You can use sirloin, strip steak, or flank steak as alternatives.
• Fresh cracked black pepper provides a peppery bite to the beef. Pre-ground pepper is not as aromatic in quality, so I recommend trying to use freshly cracked if possible.
• Fresh minced garlic can be used in place of garlic powder. Use 1 tablespoon, or a couple of cloves. In my book, there’s no such thing as too much garlic.
• Fresh herbs infuse the meat with an earthy, woodsy flavor. Feel free to use dried herbs if fresh herbs are unavailable, just reduce the amount to adjust for the more concentrated flavor of the dried herbs.
• You can sear the meat in a skillet, or on the grill.

Nutrition

Calories: 45kcal | Carbohydrates: 1g | Protein: 0.2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Cholesterol: 0.1mg | Sodium: 388mg | Potassium: 16mg | Fiber: 0.2g | Sugar: 0.01g | Vitamin A: 35IU | Vitamin C: 1mg | Calcium: 5mg | Iron: 0.2mg

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You are going to love these Spinach Artichoke Stuffed peppers! They are quick to make and full of flavor, creamy and delicious, plus the chicken adds significant protein to this low carb, keto-friendly meal.

Satisfying and filling, they’re a great option for a weeknight meal. You can even make them ahead of time for those days when you’re stretched for time.

I like to serve them with a salad or a side of green beans. If you’re not concerned about the carbs these are lovely over a bed of quinoa.

Key Ingredients

• Bell Peppers –  Any color will do. I prefer to keep it colorful with red, orange, yellow, or even purple peppers. 
  
• Cheese – This creamy base of your pepper filling makes your meal rich and flavorful. I typically use the 1/3 less fat cream cheese to keep it from feeling too heavy. Fresh parmesan cheese is best and has the most flavor.
  
• Chicken – Chicken breast is healthiest for this recipe. You can cut cooked chicken into bite-sized pieces, or shred it for more even distribution in the filling. For a short cut, use a store-bought rotisserie chicken.
  
• Artichoke hearts – These come in a can or a jar, and are available just about anywhere. For this recipe, you don’t want a marinated version. If you need an alternative, heart of palm works as a perfect substitute.
  
• Spinach – Fresh is easiest. Frozen spinach can be used, but you’ll need t thaw it completely and squeeze out all the extra water, which can take a little longer.

How To Make Spinach Artichoke Stuffed Peppers

This is an overview of the instructions, be sure to see the recipe card for all the details.

1. Add the cream cheese, yogurt, mayo, garlic, parmesan cheese, mozzarella cheese, swiss cheese, and pepper to a bowl, then stir well to combine.
   
2. Add the chicken, artichoke, and spinach.
   
3. Stir again until everything is well incorporated.
   
4. Put the peppers in a 9 x 13 casserole dish, and fill the peppers generously with the filling. Add 1 cup of water to the bottom of the dish, cover the dish with foil and bake for 30 minutes.

To finish them off, you can add a sprinkle of fresh parmesan cheese on top and place them under a broiler for 1-2 minutes to melt and brown the cheese just slightly. But this is completely optional!

When I have my people gathered around the table anxious for dinner, we just serve them up and add a little parmesan cheese to the top.

Frequently Asked Questions

You might also like

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Chicken, Spinach & Artichoke Stuffed Peppers

Stuffed peppers are a simple way to get dinner on the table fast. These Spinach and Artichoke Stuffed peppers are full of flavor and comfort. The chicken adds significant protein to this low carb, keto-friendly meal.

Course Main Dish

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6 people

Calories 371kcal

Author Chellie Schmitz

Cost $8

Equipment

• 9×13 casserole dish
• sharp knife

Ingredients

• 8 ounces cream cheese softened
• ¼ cup Greek yogurt nonfat, plain
• ¼ cup mayonnaise light or regular
• 2 garlic cloves minced or pressed
• ⅔ cups parmesan cheese grated, plus more for garnish
• ¼ cup mozzarella cheese grated
• ¼ cup swiss cheese grated
• ½ teaspoon pepper
• 2 cups cooked chicken breast cut into bite-size pieces
• 1 can artichoke hearts drained and roughly chopped
• 1 cup fresh spinach roughly chopped
• 3 bell peppers any color, sliced in half lengthwise, seeds removed
• Salt to taste

Get Recipe Ingredients

Instructions

• Preheat oven to 350°
• In a medium-size bowl, combine cream cheese, yogurt, mayo, garlic, parmesan cheese, mozzarella cheese, swiss cheese, and pepper.
• Stir well until all ingredients are incorporated.
• Add chicken, artichoke, and spinach, stir to combine.
• Add salt if needed.
• Put the peppers in a 9 x 13 casserole dish, and fill them generously with the filling.
• Add 1 cup of water to the bottom of the casserole dish.
• Cover the dish with foil and bake for 30 minutes.
• Remove the foil, add a little grated parmesan cheese to the top of each pepper. Optional: Place the peppers under a broiler for 1-2 minutes to melt and brown the cheese just slightly.

Notes

• Slicing the peppers in half lengthwise makes them easier to fill and eat.
• You may have some filling leftover depending on the size of your peppers and how you cut them. If you do, it makes a fabulous dip!
• You can use rotisserie chicken as a shortcut.
• There is not a specific measurement of salt in this recipe because it is dependent on a few things: 1) Cheese can be salty, so you don’t want to overdo it. 2) If you cooked your chicken with salt, the recipe may not need more, if you didn’t, it might. 3)If you use rotisserie chicken, it probably won’t need additional salt. Just taste and decide.
• You can use frozen spinach that has been thawed in place of fresh spinach. You’ll need to squeeze out all the excess water. Using a paper towel works best for getting all the moisture out.

Nutrition

Calories: 371kcal | Carbohydrates: 7g | Protein: 25g | Fat: 27g | Saturated Fat: 12g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 7g | Trans Fat: 1g | Cholesterol: 101mg | Sodium: 441mg | Potassium: 362mg | Fiber: 1g | Sugar: 4g | Vitamin A: 3012IU | Vitamin C: 78mg | Calcium: 256mg | Iron: 1mg

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The post Spinach Artichoke Stuffed Peppers with Chicken appeared first on Art From My Table.

The aromas of apple, kielbasa, and rosemary perfectly compliment each other and will guarantee that your family will follow their noses to the kitchen. Serve this dish over wild rice, cabbage, quinoa, or even spaghetti squash. 

This one-pan meal is packed with savory goodness, natural ingredients, and takes 20 minutes from prep to serving. You can use whatever apples, onions, and sausage you prefer, but check out my recommendations below.

Make it your own and share with friends with limited prep, cook, and clean-up time needed! And the best part? You only have one dish to clean when it’s finished!

Why you’ll love this recipe

20-minute meal from prep to serving.
Easy cleanup.
Seasonal flavor in every bite.

Key Ingredients and Substitutions

Onions – I like Vidalia onions but these can be substituted with yellow, white, or red onions.

Apples – I use my favorite honey crisp apples, but you can use any apple that will soften when cooked but not break down completely.

Kielbasa Sausage – I recommend uncured, 100% grass-fed beef Kielbasa for this recipe, but you can use your favorite brand of Kielbasa or smoked sausage. The brand I used is Teton Waters Ranch.

Butter– Butter adds to the caramelized onion and apple flavoring. However, you can swap out this fat for a non-dairy alternative like olive oil. 

Fresh rosemary– The fresh rosemary in this recipe, adds to the flavoring the skillet needs to stand out as a favorite. Fresh is best!! You can use dried but use about half the amount.

How To Make Kielbasa Skillet 

Chef’s Tips and Variations

• Brown the onions– Once you toss the onions in the pan, let them sit for a good 2 or 3 minutes before stirring. This will let the onions brown and char and add color, flavor, and texture to your dish.
  
• Pick your favorite ingredients– Swapping out different kinds of apples, onions, and sausage in this recipe will change the flavor slightly depending on what you use. Play around with your favorite ingredients to find the perfect combination for you!
  
• If you substitute a different apple variety, make sure it won’t break down when cooking. Braeburn, Fuji, Golden Delicious, or Jonagolds are all great alternatives, just keep in mind, the flavor is different than the Honeycrisp used here.
  
• Go preservative free– When selecting your protein for this dish, whether it be Kielbasa or another smoked sausage, try to use something that is natural and uncured with no preservatives.

Frequently Asked Questions

Serving Suggestions

• A Spring mix green salad or roasted vegetables pair nicely with this dinner.
• If you want to add soup to round out the meal, my butternut squash soup is delicious! Think Panera, but better, not to mention healthier.
• Looking for more creative ways to use Kielbasa or sausage? Try out my frittata recipe — but swap out the bacon for sausage!
• If you’re like me and can’t get enough apples when they are in season, serve these healthy baked apples for dessert.

Storing and freezing

• This Kielbasa Skillet recipe will be good in your fridge for three to four days.
• You can freeze the leftovers. Use an air tight container or freezer bag, it will stay good for up to three months. Thaw before gently reheating on the stove top.
• Kielbasa, or any sausage, is great to keep on hand in your freezer for fast, delicious recipes that you can make on the fly.
• Since it’s apple season, consider freezing some to enjoy during the cold winter months! To freeze ripe apples, dice them and then seal them in an airtight freezer bag. Frozen apples will be softer, so plan to use them in baking or skillet recipes. 

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Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

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Kielbasa Skillet with Apples and Onions

The aromas of apple, kielbasa, and rosemary perfectly compliment each other and will guarantee that your family will follow their noses to the kitchen.

Course Main Dish

Cuisine American

Prep Time 5 minutes minutes

Cook Time 15 minutes minutes

Total Time 20 minutes minutes

Servings 6

Calories 471kcal

Author Chellie Schmitz

Cost $10

Equipment

• large skillet

Ingredients

• 2 tablespoons butter
• 2 medium Vidalia onions sliced into ½ inch half moons
• 2 medium apples sliced into ½ inch slices
• 24 ounces Kielbasa or smoked sausage sliced into 1 inch pieces
• ½ teaspoon salt
• ¼ teaspoon pepper
• 1 tablespoon fresh rosemary minced

Get Recipe Ingredients

Instructions

• Melt the butter in a large skillet over medium heat.
• Add the onions, sprinkle with salt and pepper, stir occasionally until starting to turn translucent (about 3 minutes)
• Add the apples and stir into the onions, let that sit for about 3 minutes.
• Add the kielbasa, stir, and cover for 6-9 minutes until heated through.
• Remove the cover and add the fresh chopped rosemary, stir for 30 seconds.
• Serve immediately.

Notes

• Use your favorite brand of kielbasa. I like to use something natural and uncured with no preservatives. I used Teton for this recipe.
• You can substitute a yellow, white, or red onion in place of the Vidalia onions. It will change the flavor slightly depending on what you use.
• Use an apple that will soften slightly during cooking but not break down. I used honey crisp in this recipe because it’s my favorite.
• For charred onions, don’t disturb for 1-2 minutes after putting in the pan and before stirring. 

Nutrition

Calories: 471kcal | Carbohydrates: 19g | Protein: 17g | Fat: 37g | Saturated Fat: 14g | Polyunsaturated Fat: 4g | Monounsaturated Fat: 16g | Trans Fat: 1g | Cholesterol: 89mg | Sodium: 1230mg | Potassium: 469mg | Fiber: 3g | Sugar: 12g | Vitamin A: 161IU | Vitamin C: 9mg | Calcium: 42mg | Iron: 2mg

The post Kielbasa Skillet with Apples and Onions appeared first on Art From My Table.

I’m sharing all my tips for getting perfect results every time you make this. (No more rubbery eggs!)

One of my favorite things about eggs is that they’re great at any meal. They easily pass as breakfast, lunch, brunch, or dinner.

Try these cheesy baked eggs for dinner, and this over-the-top Cobb Egg Salad for lunch, and this Sausage Breakfast Skillet (so good at any meal!).

The thing I love about Frittatas is that they’re so adaptable. This one happens to fall in the Keto category, but there are so many options for different variations.

And I’ll share some winning combinations later in the post.

This dish is a fantastic addition to your Easter menu.

Why you’ll love this recipe

It’s perfect at any meal
You only need one pan
Ready in 30 minutes
Inexpensive
It’s filling
Endless combinations

A Frittata, also known as a crustless quiche, is an egg dish that has a blend of meat and vegetables in it.

Usually, you start the dish on the stove-top in a skillet and finish it in the oven. I love using a cast-iron skillet for this reason. (It’s also my go-to pan for seared steak).

Because there is no crust, it’s also gluten-free.

FAQ’s

Ingredients

• Butter– for sauteing, and flavor,
• Eggs– Of course, it’s the base of the recipe!
• Heavy cream– makes the dish richer and creamier.
• Onions, bell peppers, cooked bacon, fresh rosemary– think of these as the flavoring of the dish. This is where you can get creative.
• Cheese– because it makes the world go round! Haha! Adds a bit of tang or sharpness, and contributes to the creaminess.
• Spinach and Arugula– greens are good for you! I always use fresh and not frozen. The spinach is baked in and the Arugula is used for garnishing.
• Salt and pepper– brings out the flavor of the dish.

Instructions

Measure and set out all ingredients as the recipe moves quite quickly. I recommend chopping veggies and preparing bacon ahead of time to make things go smoothly.

Step One: Prep the eggs

• Crack the eggs in a large bowl. You can use 12-18 eggs. I typically use 15. 12 will be a thinner frittata, 18 will be a thicker one.
• Add the heavy cream, salt, and pepper.

Step Two: Blend

• Use an immersion blender to mix it until it is well combined and frothy.

Using an immersion blender (or even a regular blender) whips a lot of air into the eggs, this makes them light and fluffy. If you whisk by hand, do it vigorously to create lots of air bubbles.

Step Three: Saute the veggies, meat, and seasoning

• Melt butter, over medium-high heat, in a large cast-iron skillet, or another oven-safe skillet.
• Add the onions and peppers and cook until the onions are translucent, about 5 minutes. Add bacon and fresh rosemary, stir for 30 seconds. 
• Spread ingredients evenly throughout the pan.

Step Four: Add egg mixture

Step Five: Let Stand

• At this point, just let the eggs cook for a few minutes. The edges will start to firm up. Don’t stir!

Steps Six & Seven: Add cheese and spinach

• Sprinkle the cheddar cheese evenly over the frittata. I like to use the cheddar first, it will sink in a little bit and melt into the eggs.
• Add the spinach, and gently push it down a little under the eggs. Some of it will still rise above and that is okay
• Add the goat cheese. I like to add the goat cheese last because it will now sit more on top rather than sink. It looks beautiful and it’s easy to disperse it evenly.

Step Eight: Cooke and Serve

• Bake at 350° for 15-20 minutes. It’s finished when the edges are golden and the eggs are set. You can stick a knife in the center to make sure it’s cooked through.
• Slice and serve topped with arugula and fresh cherry tomatoes. Arugula is green leafy lettuce that has a bit of a peppery flavor which is why it pairs so well with eggs.
• A bowl of fruit pairs nicely on the side.

Tips for Fluffy Eggs

• Using the immersion blender creates air in the eggs which will produce a light and fluffy result
• Heavy cream gives a creamy texture. You can add up to 1/2 cup per dozen eggs.
• Don’t overcook! Overcooking eggs makes them rubbery. When you remove the Frittata from the oven, it will continue to cook, especially if you are using cast iron, which retains heat well. You do want it to be set and not liquidy, but keep this in mind so you keep the texture perfect.

Frittatas are such an easy, versatile option for breakfast or brunch, but it’s always nice to have a few go-to dishes. This Ham And Swiss Breakfast Bake is another favorite that’s just as simple and perfect for feeding a crowd.

Notes

1. Allow the pan to heat up on the stove before adding the butter. A hot, well-oiled pan is the key to a Frittata that doesn’t stick.
2. If you are using a cast-iron pan, you will notice it holds heat well, you may need to turn the temperature of the stove down if you feel like the food is burning or charring.
3. Heavy cream is optional, but it gives a nice creamy texture. Yogurt, milk, or creme fraiche are other options, but the cream is my favorite.
4. Check the status of the Frittata after about 15 minutes in the oven. Over-cooked eggs are rubbery, so keep a close watch on them.  
5. My pan is 10 ½ inches, to help you gauge how many eggs to use.
6. I usually make this with 15 eggs. You can use 12 eggs for a thinner frittata and 18 eggs for a nice thick Frittata. You do not need to change the amounts of anything else.
7. If you follow the Trim Healthy Mama plan this recipe is an S.

Storing

• Leftovers should be stored in an airtight container in the refrigerator for up to 5 days.
• You can freeze the leftovers for up to 6 months, which makes this a great make-ahead breakfast. Use an airtight zip-locking freezer bag to keep it protected and fresh.
• To reheat: It should be fully thawed. Place in an oven-safe dish, cover with foil, and heat at 300° until warmed throughout. You can also reheat the frittata in the microwave for about 1 minute.

Variations

The creativity is endless! Here are some of my favorite Frittata combinations:

• ham and broccoli with swiss cheese
• Sausage, bell peppers, onions with mozzarella cheese
• Spinach, Artichoke, and sundried tomatoes with goat cheese ( I have this version in my mini-frittatas)
• Asparagus and mushroom with Monterey Jack cheese
• Broccoli, spinach, and tomatoes with parmesan cheese
• Ham, peppers, and onions with cheddar (think Denver omelet)

Additional ingredients that work well

• Potatoes or hash browns
• Leeks
• Zucchini and other squash
• Chicken
• Kale
• Any type of cheese

More breakfast recipes

• Carrot Cake Overnight Oats
• Strawberry Cheesecake Pancakes
• Green Shakshuka
• Breakfast Banana Split
• Smoothies

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Frittata

A delicious egg dish with bacon, onion, peppers, seasoned with fresh herbs and cooked to perfection.

Course Breakfast

Cuisine American

Prep Time 10 minutes minutes

Cook Time 25 minutes minutes

Servings 8

Calories 371kcal

Author Chellie Schmitz

Cost $8

Equipment

• Oven-proof skillet, such as a cast iron pan

Ingredients

• 15 eggs
• 3 tablespoons heavy cream
• 1 teaspoon salt
• ¼ teaspoon pepper
• 2 tablespoons butter
• 1 medium onion diced
• 1 bell pepper any color, or assortment, diced
• 1/2 cup bacon crumbled
• 1 tablespoon fresh rosemary finely chopped
• 2 cups cheddar cheese shredded
• 1 ½ cup fresh spinach loosely packed
• ¼ cup goat cheese crumbled
• 1/2 cup arugula optional garnish
• 1/2 cup Cherry tomatoes optional garnish

Get Recipe Ingredients

Instructions

• Preheat the oven to 350°
• Crack the eggs in a large bowl, add the cream, salt and pepper.
• Using an immersion blender, blend until well combined and slightly frothy. If you don’t have an immersion blender, you can whisk by hand. Set aside.
• Melt butter, over medium-high heat, in a large cast iron skillet, or other oven safe skillet. Add the onions and peppers and cook until the onions are translucent, about 5 minutes. Add fresh rosemary, stir for 30 seconds.
• Reduce the heat to medium, and add the bacon. Spread the meat and vegetable mixture somewhat evenly throughout the pan.
• Pour the egg mixture into the cast iron pan and do not disturb for about 2-3 minutes. The edges will just begin to set up.
• Sprinkle the cheddar cheese evenly over the frittata. Then add the spinach, also spreading it evenly over the top. Push the spinach leaves down, so some of it is submerged in the egg mixture. Some of it peeking out on top is fine.
• Sprinkle the goat cheese over the top.
• Place the skillet in the oven and cook until the eggs are completely set up, 15-20 minutes.
• Carefully remove the pan from the oven. Cut the Frittata into 8-12 sections depending on how large you want the pieces to be.
• Top with arugula and cherry tomatoes and serve immediately.

Notes

• Allow the pan to heat up on the stove before adding the butter. A hot, well oiled pan is the key to a Frittata that doesn’t stick.
• If you are using a cast iron pan, you will notice it holds heat well, you may need to turn the temperature of the stove down if you feel like the food is burning or charring.
• Heavy cream is optional, but it gives a nice creamy texture.
• Check the status of the Frittata after about 15 minutes in the oven. Over cooked eggs are rubbery, so keep a close watch on them.
• My pan is 10 ½ inches, if yours is smaller, use fewer eggs. I usually make this with 15 eggs. You can use 12 eggs for a thinner frittata and 18 eggs for a nice thick Frittata. You do not need to change the amounts of anything else.
• Trim Healthy Mama S
• If you don’t have an immersion blender, use a whisk or fork. 

Nutrition

Calories: 371kcal | Carbohydrates: 4g | Protein: 21g | Fat: 30g | Saturated Fat: 15g | Trans Fat: 1g | Cholesterol: 365mg | Sodium: 741mg | Potassium: 288mg | Fiber: 1g | Sugar: 2g | Vitamin A: 2054IU | Vitamin C: 24mg | Calcium: 279mg | Iron: 2mg

The post How to Make a Frittata appeared first on Art From My Table.

We all need a quick and easy meal sometimes, right?! I have a few in my back pocket, like sesame chicken drumsticks and Sheet Pan Chicken Fajitas. But this one is probably one of the fastest and most flavorful meals I’ve made from start to finish.

This soup fits well with the Trim Healthy Mama plan or Keto diet. It’s low in carbs and the pork makes it high in protein. If you’re not big on pork, you can use turkey or chicken sausage instead.

Key Ingredients

With only 5(ish) ingredients and no chopping, slicing, and dicing, it truly comes together quick. Here’s what you need:

1. Ground Pork Sausage
2. Seasonings- salt, onion powder, garlic powder, ground sage, pepper
3. Bone broth or chicken broth
4. Heavy Cream
5. Kale
6. Glucomannan (say what?!) this is optional and is a natural thickening agent. See the notes for more info.

How to make Sausage Kale Soup

Step One: Gather your ingredients.

• You can pre-measure your seasonings if you’d like, all into one prep dish. Aside from the pepper, they will all go in at the same time. Or, you can just set them out for easy access.
• You just need the leaves of the kale, they should be trimmed from their stems. I like to use pre-washed, pre-cut kale that I find in my produce section. It’s a great short cut that helps make this recipe come together so fast.
• Have the sausage ready to go, the broth opened up, and the cream measured out.

Step Two: Cook the Sausage

• Place a dutch oven or heavy-bottomed pot on the stove and turn the heat on to medium-high. Wait a few minutes until the pan is very hot. A well-heated pan prevents the meat from sticking.
• Add the sausage and break up with a chopper like this one, or a wooden spoon, until it’s browned and no longer pink.
• Drain the sausage in a colander and return to the pan. If you’d like to make it a bit leaner, rinse the meat in the colander with really hot water.

Step Three: Finish and Serve

• Add the broth, salt, pepper, garlic powder, onion powder, and sage, stir to combine. Bring the soup up to a gentle boil, just to get the broth hot, then reduce the heat.
• Add the heavy cream and stir.
• Sprinkle the glucomannan (if using) and whisk like crazy while adding it in.
• Add the kale and stir.
• Serve immediately and garnish with pepper.

Notes and Variations

• If you’re not a big fan of kale, you can substitute fresh spinach or another green leafy vegetable. Truth be told, kale has had to grow on me. I used to not like it at all. Why I love it in this soup is because it holds it’s shape and doesn’t get slimy. It leaves a better texture overall in my opinion. The flavor is not overpowering at all, and it’s so good for you!
• Ground turkey sausage or ground chicken sausage also work well.
• If you like spicy, then add some cayenne, or, sub out regular sausage for a spicy version.
• Substitute arrowroot powder or cornstarch for glucomannan if desired.
• Add some freshly grated parmesan cheese for an additional garnish.

What is Glucomannan?

I feel like this note needs it’s own section, just because it’s not a super popular ingredient.

Glucomannan is a natural thickening agent made from the Konjac plant. It actually has great health benefits, but we are using such a small amount. Some of the benefits are:

• helps to improve digestion
• build immunity
• absorbs minerals
• boosts metabolism
• and many more

In this recipe, we are using it to thicken the soup just a bit. You can totally make this soup without it! If you do want to thicken it and you don’t want have or want to get the glucomannan, you can thicken it with arrowroot powder or cornstarch

The instructions are: Mix 1 tablespoon of arrowroot or cornstarch with 1 tablespoon of cold water. Whisk with a fork until the powder is dissolved. Add it to the soup and stir well.

This shouldn’t be thick like potato soup, it just adds a little more creaminess and will cling to your spoon.

Freezing and Storing

Sausage and Kale soup can be stored in the refrigerator for up to 5 days. It will keep in the freezer for 6 months.

To Freeze: Let the soup cool, ladle it into freezer ziplock bags, and store flat. I always recommend double bagging, sometimes things get moved around in the freezer and they tear. You won’t notice until it leaks all over everything.

To Reheat: Thaw in the refrigerator before heating. Pour the soup in a pan and heat on medium low, stirring often. It may appear separated and not look great at first, but with stirring and warming, it will come together. Once the soup is heated through, serve.

This soup pairs nicely with this fall salad with blackberries and pears, or a side of fruit.

More Soup Recipes

• Butternut Squash Soup
• Pasta Fagioli
• Healthy Turkey Chili
• Mushroom Miso Soup

More Low Carb Recipes

• Oven Baked Meatballs
• Pizza Casserole
• Mexican Meatloaf
• Cottage Pie
• Taco Soup

More recipes featuring kale

• Turkey Skillet Dinner
• Broccoli Blueberry Salad
• Kale salad with apples

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

Print

Low Carb Sausage and Kale Soup

Dinner in 15 minutes! This low carb Sausage Kale soup is your next one pot wonder. Full of flavor and comfort perfect for those chilly winter days.

Course dinner, Soup

Cuisine American, Italian

Prep Time 0 minutes minutes

Cook Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Calories 497kcal

Author Chellie Schmitz

Cost $10

Equipment

• Dutch Oven or heavy-bottomed pot
• meat chopper or wooden spoon
• measuring spoons

Ingredients

• 2 pounds ground sausage
• 2 quarts bone broth or chicken broth
• 1/2 teaspoon mineral salt
• 1/2 teaspoon pepper
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon ground sage
• 1 cup heavy cream
• 1 1/2 teaspoon glucomannan optional- natural thickening agent, see notes
• 8 ounces kale more or less depending on your taste

Get Recipe Ingredients

Instructions

• Heat dutch oven over medium high heat on the stove. Wait a few minutes for the pan to get hot.
• Add the sausage and break up with a chopper like this one, or a wooden spoon, until it's browned and no longer pink. Drain the sausage in a colander and return to the pan.
• Add the broth, salt, pepper, garlic powder, onion powder, and sage, stir to combine.
• Bring the soup up to a gentle boil, just to get the broth hot, then reduce the heat. Add the heavy cream and stir. Sprinkle the glucomannan (if using) and whisk like crazy while adding it in.
• Add the kale and stir. Serve immediately and garnish with pepper.

Video

Notes

• You can substitute fresh spinach or another green leafy vegetable for the kale. I prefer the kale because it holds it’s shape and doesn’t get slimy. It leaves a better texture overall in my opinion. The flavor is not overpowering at all, and it’s so good for you!
• Ground turkey sausage or ground chicken sausage also work well.
• If you like spicy, then add some cayenne, or, sub out regular sausage for a spicy version.
• Substitute arrowroot powder or cornstarch for glucomannan if desired. The soup will still be great if you don’t thicken it, it’s preference. (use 1 tablespoon of arrowroot or cornstarch and mix with 1 tablespoon cold water until the powder is dissolved, then add to the soup). 
• Add some freshly grated parmesan cheese for an additional garnish.

Nutrition

Calories: 497kcal | Carbohydrates: 4g | Protein: 28g | Fat: 41g | Saturated Fat: 17g | Cholesterol: 122mg | Sodium: 979mg | Potassium: 447mg | Fiber: 1g | Sugar: 1g | Vitamin A: 3354IU | Vitamin C: 35mg | Calcium: 72mg | Iron: 2mg

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The post Low Carb Sausage and Kale Soup appeared first on Art From My Table.

Fresh cranberries are in season this time of year. I love to stock up on these tart little berries and use them in all kinds of seasonal dishes, like my Squash Bake, Homemade Cranberry Sauce, and Eggnog French Toast.

In this braised beef recipe, the cranberries are not only pretty and festive, but the combination with the savory beef is magical.

What does it mean to braise beef?

Before we get into the how-to, you might be wondering what exactly is braising meat.

Braising is a cooking method that combines both wet and dry heat. First the food is sauteed or seared at a high temperature, then it is finished in a covered pot at a lower temperature with some liquid.

How to make Braised Beef with Cranberries

This method is ideal for tenderizing less tender and typically less expensive cuts of meat. I’ve made it with both beef brisket and beef chuck roast and they both turn out fabulous. The pictures in this post reflect chuck roast.

Key ingredients

1. Beef Brisket or Chuck Roast
2. Flour- this is what gives the juice or gravy it’s thickness
3. Red Wine- I recommend a dry red wine such as Merlot or Cabernet Sauvignon. This adds fullness and flavor
4. Pearl Onions
5. Cranberries

Step One: Sear the meat

• Season the beef with salt and pepper. Be generous on the salt.
• Heat a small amount of oil over high heat in a 5-quart dutch oven or heavy pot. 
• Add the meat and cook until browned, rotating once, about 8-10 minutes.
• Remove the beef from the pot onto a plate. 

Step Two: Make the Gravy

• Add the flour and stir for about 30 seconds.
• Add broth, wine, water, molasses, half the cranberries, and the bay leaf. Bring to a boil. Return beef to the pot, and cover.

Step Three: Bake

• Transfer to a preheated 350° oven and bake for 3 hours.
• After 3 hours, remove the pot and stir in onions. Cover it again and return it to the oven. Cook another 30 minutes.
• Remove the pot from the oven and stir in the remaining cranberries. This time leave the braised beef uncovered, and return it to the oven 30 minutes more.
• Remove the bay leaf before serving.

And there you have it! It’s very little hands-on time that results in a super impressive dish.

You can slice it up and serve it with the gravy on top, or just grab it straight out of the pan. It will be fork tender and melt in your mouth.

Braised Beef with Cranberries is fantastic served with Boursin Mashed Potatoes, mashed cauliflower or rice and a green vegetable like brussels sprouts, green beans, or asparagus. Don’t forget to finish it off with a show stopping dessert, my No Bake Cranberry Cheesecake is the perfect ending to this meal.

Freezing and Storing

The leftovers should be stored in an airtight container in the refrigerator for up to three days.

To reheat them, you can place it all back in a pan and gently reheat it over the stove, covered at medium heat, occasionally stirring. Or, to reheat it in the oven, put it back in the pot, cover it and heat at 300 until warmed throughout, about 30 minutes.

To freeze leftovers, place the meat and the gravy in two separate containers. Ziplock bags work great too. Thaw before reheating.

More Holiday Recipes

whether your entertaining or just serving up seasonal dishes for your family, check out these recipes!

• Mini Stuffed Meatloaves
• Perfect Roast Turkey
• Eggnog French Toast
• Eggnog Dip
• Sparkling Brie Bites

Let’s connect! You can follow me on YouTube, Pinterest, Facebook, and Instagram. 

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Braised Beef with Cranberries

This juicy braised beef recipe is so tender and flavorful! The gravy is infused with red wine, molasses, cranberries, and onions. It's perfect for cold nights or holiday entertaining. The best news, it's super easy to do!

Course dinner, Main Dish

Cuisine American

Prep Time 15 minutes minutes

Cook Time 4 hours hours

Total Time 4 hours hours 15 minutes minutes

Servings 6

Calories 479kcal

Author Chellie Schmitz

Equipment

• Dutch oven or large oven proof pot

Ingredients

• 3 pounds beef brisket chuck roast works great too
• coarse salt and ground pepper
• 3 Tbs all-purpose flour
• 15 ounces can beef broth
• 1 cup dry red wine merlot or cabernet Sauvignon
• 1 bay leaf
• 2 Tbs unsulfured molasses
• 2 cups water
• 12 ounces fresh cranberries
• 16 oz frozen pearl onions

Get Recipe Ingredients

Instructions

• Preheat oven to 350 with rack in lowest position.
• Season beef with salt and pepper.
• Heat a 5 quart dutch oven or heavy pot over medium high.
• Add brisket, cook until browned, 8-10 minutes, rotating once.
• Transfer beef to a plate
• Add flour to pot and cook, stirring, 30 seconds.
• Add broth, wine, bay leaf, molasses, half the cranberries, and 2 cups of water; bring to a boil. Return beef to pot, and cover.
• Transfer to oven; bake 3 hours.
• Stir in onions; cover, and return pot to oven. Cook 30 minutes more.
• Stir in remaining cranberries; return pot to oven. Cook uncovered, until beef is fork-tender, 30 minutes more.
• Discard bay leaf before serving.

Video

Notes

• You can use beef brisket or chuck roast, both work beautifully.
• If you are serving more than six, you can easily double the amount of beef, but the amount of cranberries, onions, and everything else can stay the same. It produces plenty of gravy. You may need to use a larger dutch oven. 

 

 

Nutrition

Calories: 479kcal | Carbohydrates: 23g | Protein: 49g | Fat: 17g | Saturated Fat: 6g | Cholesterol: 141mg | Sodium: 454mg | Potassium: 1043mg | Fiber: 4g | Sugar: 10g | Vitamin A: 34IU | Vitamin C: 13mg | Calcium: 54mg | Iron: 5mg

The post Braised Beef with Cranberries appeared first on Art From My Table.

I’m honored to partner with Produce for Kids to bring you this recipe! All opinions are my own.

Having young kids myself, I know from experience that while every one of them LOVES Stuffed Peppers, they struggle to eat them.

They’re not sure if they should eat the inside first, try to cut it, pick it up and bite it… I’ve seen it all!

Let’s face it, even adults are trying to have good etiquette on this one.

Enter the deconstructed version. Wa-laa! Presto! Pick your magic word, these are SO easy and made in a cast-iron skillet (or any oven proof skillet). Can I get an “Amen” for one-pan meals?!

One of the benefits of using cast-iron is that it transfers well from stove-top to oven. See my top picks for cast-iron pans.

Low Carb/Keto/THM Unstuffed Peppers

So what makes these healthier?

1. Instead of rice, we’re using cauliflower rice, which is a non-starchy vegetable that is low fat and low carb. It won’t mess with your blood sugar levels.
2. We’re subbing out the ground beef for a lean ground turkey. 
3. If you’re one of my THM (Trim Healthy Mama) friends, I usually eat this as an “S” because of the cheese. But you can make it an “E” by using extra lean turkey and no cheese. You could also use brown rice or quinoa instead of cauliflower rice. Not sure what THM is? Check out my THM journey. 

Is ground turkey better for you?

It depends on what you buy and the fat content. 

• Ground Turkey Breast is leaner
• Standard Ground Turkey, will have light and dark meat mixed in, so your fat content may be closer to ground beef, depending on the percentage of fat. Note that not all fats are bad.

I recommend the mixture because it has great flavor, and, always buy the 93% lean. 

How to make Deconstructed Stuffed Peppers

INGREDIENTS:

• olive oil- adds flavor and keeps the meat from sticking.
• onion
• 93% lean ground turkey– Can use a more fatty or leaner version such as ground turkey breast.
• garlic– for flavor of course, but did you know that garlic is rich in Vitamin C, B6 and Manganese? It can also fight off sickness.
• oregano, rosemary, basil, sage, salt- gives it that traditional Italian flavor.
• diced tomatoes
• marinara sauce- makes it nice and saucy, you can use any pasta sauce or even pizza sauce.
• Worcestershire sauce- adds savoriness.
• soy sauce- low sodium is best if you have it.
• cauliflower rice- for a short cut, buy the already riced cauliflower in the produce section or use frozen. Alternatively, you can chop the florets up in a food processor. 
• bell peppers- I like a variety of colors, but any color will due.
• Monterey jack cheese- has a mild flavor with a touch of sweetness. I like to use this one because it doesn’t compete or take away from the flavor of the dish. But, the unstuffed peppers recipe will still work with any cheese.

INSTRUCTIONS

Step One: Cook the onions and turkey

• Heat a cast-iron skillet or any large skillet over medium-high heat. Add the olive oil and let it warm for a few seconds.
• Add the onions and saute’, stirring occasionally, until they are translucent, about 5 minutes.
• Add the ground turkey, breaking up with a spoon or a Mix and Chop tool. Drain if necessary

AFMT PRO-TIP: If you have 15 minutes or so earlier in the day, prep your veggies by getting the chopping done ahead of time. They will keep just fine in the fridge. Measure out your spices, which will keep fine on the counter. 

Step Two: Simmer

• Add the seasonings, sauce, and tomatoes. Stir well to combine.
• Add the sliced peppers, mix them in, and then simmer for about 10 minutes.
• Top everything with cheese and pop it in the oven for a few minutes just to melt the cheese. You can use a broiler, or your oven set to 300°.

And dinner is done.

Video

If you’d like to see this recipe in action, check it out over on my youtube channel.

Notes

1. Drain the meat after browning to cut down on fat and liquid.
2. Drain the tomatoes, the recipe will create enough liquid on its own.
3. When simmering, leave the cover off and stir occasionally. Covering it will create more liquid
4. There still will be plenty of liquid, don’t let that scare you. It’s all juicy and goodness.

Variations

• Use ground beef instead of ground turkey for a more traditional recipe, you can also use ground chicken.
• If you don’t have all the individual seasonings, use 1 tablespoon of Italian seasoning instead.
• use pizza sauce instead of marinara sauce
• You can use regular rice, brown rice, or quinoa if you prefer it over cauliflower rice (in this dish we don’t notice a cauliflower taste). If you do, don’t drain the tomatoes, and cover the skillet so the rice soaks up all the juice. Keep an eye on it as it may need extra liquid (water is fine) and more time.

Freezing and Storing

These Deconstructed Stuffed Peppers will keep for up to 5 days in the refrigerator.

If you have leftovers and would like to freeze it, place it in a freezer safe bag or container, label it, and keep in the freezer for up to 6 months.

To reheat, thaw completely, and heat in a skillet on the stove, over medium heat.

Or place in an oven safe dish, cover loosely and and reheat in a preheated 300° oven for 20-30 minutes or until heated through.

What to serve with unstuffed peppers recipe

Sometimes I get stuck on the side dishes when I have an all-inclusive meal where the veggies and protein are all mixed together. So, here are some options:

• Great over sweet potatoes, mashed potatoes, lettuce boats, or coleslaw (without the dressing). If you’re following THM, then be mindful of your fuel!
• Mixed green salad with pears and/or apples.
• Fruit Salad or sliced fruit with a dollop of yogurt or cottage cheese on top
• Bread – I personally watch the carbs, but my kids don’t need to, so I typically have a whole grain bread or quick dinner roll for them if needed.
• More veggies! Because it can’t hurt right?
• Asparagus
• See more Side Dishes

More Easy One Pan Dinners

• Kielbasa Skillet with apples and onions
• Cottage Pie
• Turkey Sweet Potato Skillet
• Egg Roll in a Bowl
• Pasta Fagioli Soup
• Spaghetti Squash Casserole Boats
• BBQ Bacon Cheeseburger Nachos

More Low Carb Recipes

• Keto Pizza Casserole
• Sausage and Kale Soup
• Ricotta Lemon Pancakes
• Mexican Meatloaf
• Cobb Egg Salad
• Carne Asada

Please Share!

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Deconstructed Stuffed Peppers

Unstuffed peppers made with ground turkey and cauliflower rice. It’s so much easier to eat than stuffed peppers! This healthy recipe is low carb and made in a skillet. Yay for one pan dinners!

Course Main Course, Main Dish

Cuisine American, Italian

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 35 minutes minutes

Servings 8

Calories 246kcal

Author Chellie Schmitz

Ingredients

• 2 tbsp olive oil
• 1 Real Sweet ® onion chopped
• 1.5 lbs ground turkey 93% lean
• 3 cloves garlic minced or pressed
• 1 tsp oregano
• 1 tsp basil
• 1/2 tsp rosemary
• 1/2 tsp sage
• 1 tsp salt
• 1 15 oz can diced tomatoes drained
• 2 cups marinara sauce
• 1 tbs worcestershire sauce
• 2 tsp soy sauce
• 2 cups riced cauliflower
• 1 green bell pepper sliced
• 1 yellow bell pepper sliced
• 1 orange bell pepper sliced
• 1 red bell pepper sliced
• 1 1/2 cups monterey jack cheese shredded

Get Recipe Ingredients

Instructions

• Preheat oven to 350.
• Warm Olive oil in a cast iron skillet or large oven proof skillet on medium high heat.
• Add onions and saute’ until just tender.
• Add ground turkey, and brown, breaking up as it cooks
• When the meat is browned, drain off the fat and return to the stove. Add in garlic, oregano, basil, rosemary, thyme, sage and salt, stir to combine.
• Add diced tomatoes, Worcestershire sauce, soy sauce, and marinara sauce and stir to mix. 
• Add the riced cauliflower and simmer 5 minutes. Then add the bell peppers and simmer another 10 minutes or so. When the peppers are just tender, top with shredded cheese and bake in the oven until the cheese is melted, about 5-10 minutes.

Notes

1. Drain the meat after browning to cut down on fat and liquid.
2. Drain the tomatoes, the recipe will create enough liquid on its own.
3. When simmering, leave the cover off and stir occasionally. Covering it will create more liquid
4. There still will be plenty of liquid, don’t let that scare you. It’s all juicy and goodness.
5. Use ground beef instead of ground turkey for a more traditional recipe, you can also use ground chicken.
6. If you don’t have all the individual seasonings, use 1 tablespoon of Italian seasoning instead.
7. use pizza sauce instead of marinara sauce
8. You can use regular rice, brown rice, or quinoa if you prefer it over cauliflower rice (in this dish we don’t notice a cauliflower taste). If you do use rice, don’t drain the tomatoes, and cover the skillet so the rice soaks up all the juice. Keep an eye on it as it may need extra liquid (water is fine) and more time.

Nutrition

Calories: 246kcal | Carbohydrates: 9g | Protein: 27g | Fat: 11g | Saturated Fat: 4g | Cholesterol: 65mg | Sodium: 876mg | Potassium: 632mg | Fiber: 2g | Sugar: 5g | Vitamin A: 1465IU | Vitamin C: 83.2mg | Calcium: 181mg | Iron: 1.9mg

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Update Notes: This post was originally published on August 26, 2016, but was updated with some more information, step by step instructions, and updated notes and tips in January of 2021.

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Produce for kids is one of my favorite brands because we share the same vision. I love teaching my kids about nutrition and being healthy and making wise choices.

The post Deconstructed Stuffed Peppers appeared first on Art From My Table.

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Turkey Skillet Dinner

Life is busy isn’t it? I don’t even like that word, busy. We are all busy, I prefer to use the word “full”. Because I think busy almost has a negative connotation to it.

In my life, busy doesn’t necessarily mean bad, or crazy. We have four kids, we homeschool, and we have extracurricular activities. It’s all good stuff friends, but it is full, and it’s a season.

Sometimes you only have 15 minutes to gather, so quick meals, like sausage and kale soup or Chicken Fajitas come in handy. My most recent favorite is this Kielbasa skillet dinner with apples and onions.

That’s one of the reasons I love this Turkey Skillet Dinner. On those days when I need dinner in a hurry, and not just take out or pizza, this is the answer. Plus, not only does it taste awesome, it’s really good for you. What more could you ask for?

Easy Does It

Just a few ingredients and you have a one pot wonder! Ground turkey, onion, sweet potato, kale and cheese. Only 5 ingredients, besides your salt and pepper, which I don’t usually count as an official ingredient because everyone has that.

I guess 6, if you count the parsley. I used that to garnish it, but it does add some great flavor and it’s good for you too. Completely optional.

Pro Tip~

If you’re really short on time, take a few minutes on the weekend, or the night before and peel and cut the sweet potatoes. They will keep just fine in the fridge.

Variations for Turkey Skillet Dinner~

• Swap out the Kale for Spinach. You could use fresh, or buy frozen and let it thaw before adding it.
• Add more vegetables, such as broccoli or brussels sprouts or tomatoes.
• Love cheese? At the end top it off with grated mozzarella cheese and toss it in the oven for a few minutes to melt. I say leave the goat cheese in too, but it’s up to you!
• Add more flavor with herbs such as rosemary, thyme, sage, or Italian seasoning (don’t use them all).
• Spice it up with a bit of chile powder, or ground cayenne.

More Easy Dinner Ideas~

• Sheet Pan Fajitas
• Carnitas Casserole
• Sesame Ginger Drumsticks
• Easy Turkey Noodle Soup
• Crockpot Pizza Casserole

Enjoy this Turkey Skillet Dinner!

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Turkey Skillet Dinner with Sweet Potatoes and Kale

One pot wonder, just 5 ingredients and you have a healthy well balanced meal in 30 minutes.

Course Main Course

Cuisine American

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 6

Calories 373kcal

Author Chellie Schmitz

Ingredients

• 2 Tbs olive oil
• 2 pounds lean ground turkey
• 1 small onion diced
• 3 cups sweet potatoes peeled and cut into chunks
• 3 cups Kale or Spinach
• 1/4 cup crumbled goat cheese or more to taste
• Salt and Pepper to taste.
• parsley optional for garnish

Get Recipe Ingredients

Instructions

• Warm the olive oil in a skillet
• Add onions and saute until translucent, 5 minutes.
• Add the ground turkey, browning and breaking up until cooked through.
• Add the sweet potatoes, and cover. (you may need to add a little water) Cook until tender, 10-15 minutes.
• Add the Kale, and cook until wilted.
• Add the cheese.
• Garnish with parsley if desired.

Video

Nutrition

Serving: 1cup | Calories: 373kcal | Carbohydrates: 18g | Protein: 32g | Fat: 19g | Saturated Fat: 5g | Cholesterol: 116mg | Sodium: 189mg | Potassium: 737mg | Fiber: 2g | Sugar: 3g | Vitamin A: 12990IU | Vitamin C: 43.1mg | Calcium: 119mg | Iron: 2.9mg

The post Turkey Skillet Dinner with Sweet potatoes and Kale appeared first on Art From My Table.

Ya’ll know I’m loving the whole sheet pan supper thing! This Greek Chicken Sheet Pan Dinner is loaded with flavor, and won’t take you long to get on the table.

Some of you love to cook and create in the kitchen, and some of you hate cooking. Sheet Pan dinners really satisfy all types of cooks. There are endless possibilities of what you can create with these gems, yet, they come together incredibly quickly and easily.

What I love about sheet pan dinners is how everything cooks together — minimal cleanup, maximum flavor. This version leans fresh and herby with Greek flavors, but if you’re craving warm spices and a bit of heat, you’ll love this Sheet Pan Chicken Shawarma take too.

Also, don’t miss these Sheet Pan Chicken Fajitas where I share the best tips for successful sheet pan dinners.

For this sheet pan chicken recipe, we opted to eat it in a pita. Oh so delicious! If you’re a low carb lover, you can totally skip the pita, or grab a low carb brand. Joseph’s pitas are pretty decent for flavor. You can pick those up at Walmart too, definitely less expensive that way. Or, eat it over cauliflower rice. YUM.

Ready to get cooking?

Greek Chicken Sheet Pan Dinner

You may also like

Please share

Your shares are how this site grows, and I appreciate each one. Do you know someone who would enjoy this recipe?

I’d love it if you shared it on your favorite Pinterest board or Facebook! AND…if you like this recipe, please do me a favor and give it a ⭐️ ⭐️ ⭐️ ⭐️ ⭐️ rating! TIA 🥰

You can also follow along on YouTube and Instagram!

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Greek Chicken Sheet Pan Dinner

Tender pieces of chicken glazed in olive oil, lemon, and herbs, roasted with onions, peppers and tomatoes. Stuff it all in a whole wheat pita and top it with some Feta Cheese. An easy dinner in under 30 minutes!

Course Main Course

Cuisine Mediterranean

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 444kcal

Author Chellie Schmitz

Equipment

• rimmed half sheet baking pan

Ingredients

• Juice of 1 lemon
• 1/4 cup olive oil
• 2 garlic cloves, pressed
• 1 tsp dried oregano
• 1/2 tsp dried thyme
• 1/2 tsp dried rosemary
• 1/4 tsp salt
• 1/8 tsp pepper
• 3 boneless, skinless chicken breasts, cut into 1 inch chunks
• 1 red bell pepper, cut into bite sized pieces
• 1 orang bell pepper, cut into bite sized pieces
• 1 red onion, cut into bite sized pieces
• 1 pint grape or cherry tomatoes, halved multi colored, optional
• 6 pitas, sliced in half
• 4 oz feta cheese
• fresh parsley, chopped, optional garnish
• lemon slices, optional garnish

Get Recipe Ingredients

Instructions

• Preheat oven to 400 degrees.
• Combine lemon juice, oil, garlic, oregano, thyme, rosemary, salt & pepper and whisk well.
• Place chicken and vegetables on a sheet pan and distribute evenly so as not to crowd.
• Drizzle half the oil mixture over the chicken and vegetables, toss to coat, and then drizzle the remaining half, making sure everything is well covered.
• Bake for 15-20 minutes or until chicken is cooked through.  Serve inside pita bread and top with Feta and parsley.  Alternatively, serve over rice, quinoa or cauliflower rice.

Notes

For a low carb option, skip the pita’s and use lettuce wraps.

Nutrition

Calories: 444kcal | Carbohydrates: 39g | Protein: 34g | Fat: 18g | Saturated Fat: 5g | Cholesterol: 89mg | Sodium: 699mg | Potassium: 807mg | Fiber: 6g | Sugar: 6g | Vitamin A: 1741IU | Vitamin C: 72mg | Calcium: 125mg | Iron: 3mg

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The post Greek Chicken Sheet Pan Dinner appeared first on Art From My Table.

I love how quickly these come together. We serve them with all the fixin’s: Cheese, Sour Cream, Salsa, and Spicy Mango Guacamole.

Sheet Pan Chicken Fajitas

Sheet Pan Suppers are everywhere these days. Search Pinterest and you can scroll for miles on all the varieties. And I love them for 2 reasons:

1. They’re super easy, quick, and are made in one pan.
2. Endless flavor varieties.

Honestly, I could probably list 20 more reasons, but we’ll leave it at that, you get the idea. Are you making sheet pan dinners yet?

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Do you have any foods that bring back a memory for you? I actually have a few, but Fajitas always bring back the memory of a time with our former small group. This was quite a few years ago. We had all decided to go out to dinner together.

One of our friends just wanted to have a little fun with the waitress. So when she asked for his order, he, in all seriousness, said, “I’d like the fuh-jite-uz please.” yeah pretty much pronounced Fajitas phonetically. Of course we are all trying to smother our smiles and laughter as she tried to figure out what he meant.

So when I make these Sheet Pan Chicken Fajitas, THAT pronunciation is always in the back of my mind.

Tips for perfect sheet pan dinners:

1. Use the right kind of pan

The best baking sheet to use for sheet pan suppers is called a half sheet pan. It’s a heavy gage metal and measures 18×13 inches with a one inch rim. It can handle the heat, and you can spread the food out. If the food is crowded on the pan, it will get mushy because it will be steamed instead of roasted. Because the rim is low enough, the heat can move across the ingredients and give you a nice caramelized, crisp and brown finish

2. Line the pan for easy clean up

You won’t see much of this on all the beautiful blog posts out there (foil doesn’t photograph well), but hey let’s be real, most people want easy clean up, so this will help. 🙂

2. Keep your meat and veggies close to the same size and thickness

In the case of the sheet pan chicken fajitas, I often butterfly or fillet chicken to keep it thinner, you can slice it as well. This will ensure even cooking.

3. Give Denser Vegetables a head start

If you’re cooking potatoes, or squash, they will need more cooking time than green beans, asparagus or tomatoes. Add those types of veggies later in the cooking time.

4. Always Add Oil

Oiling up the ingredients will keep them from drying out. You can toss them with oil and seasonings right on the pan if you want to. I find using my hands to toss and coat works the best.

5. Add A Rack

If you want to do a breaded chicken or fish, place a rack over the veggies with the meat on it. It will keep the coating crisp

These tips will help you make any sheet pan dinner a success! But let’s get on to Sheet Pan Chicken Fajita’s first. This one cooks all together all at the same time. 🙂

These are perfect served with flour or corn tortillas, over rice, or for a low carb option, cauliflower rice. If you’re anything like us, once the craving for bold, zesty flavor hits, it doesn’t stop at fajitas. This Mexican lasagna is another delicious way to shake up your dinner routine. You can also check out some of my other Mexican-inspired favorites like Steak Fajitas or Chicken Tinga to keep the flavor going all week long.

Try these great Sheet Pan dinners too~

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Sheet Pan Chicken Fajitas

These Sheet Pan Chicken Fajitas just might change the way you do “Taco Tuesday” forever! They’re healthy, perfectly seasoned and come together in about 30 minutes. It’s Fiesta time!

Course Main Course

Cuisine Mexican

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 242kcal

Author Chellie Schmitz

Ingredients

• 1 tbsp chile powder
• 1 tsp garlic powder
• 1 tsp cumin
• 1 tsp smoked paprika
• 1/2 tsp salt
• 1/4 cup olive oil
• 1 red bell pepper, sliced
• 1 yellow bell pepper, sliced
• 1 orange bell pepper, sliced
• 1 onion, sliced
• 3 skinless, boneless chicken breasts, sliced into thin strips
• 1-2 fresh limes, cut into wedges

Get Recipe Ingredients

Instructions

• Preheat oven to 425.
• Combine chile powder, garlic powder, cumin, smoked paprika, salt, and olive oil.
• In a bowl, or on the sheet pan coat the veggies and chicken in the seasoned oil mixutre.
• Arrange the chicken and veggies on the sheet pan into an even layer, don’t crowd the pan (use two if necessary).
• Roast at 425 for 10 minutes. Then, place the pan under the broiler and toss vegetables every 60-90 seconds until a little charred.
• Just before serving, squeeze lime wedges over chicken and veggies. The lime wedges can be roasted on the pan as well, but this is optional.
• Serve with flour or corn tortillas, or over rice or cauliflower rice for a low carb option.

Notes

Low carb options:

• use low carb tortillas
• eat on lettuce as a salad
• use lettuce as a wrap

 

Nutrition

Calories: 242kcal | Carbohydrates: 7g | Protein: 25g | Fat: 12g | Saturated Fat: 2g | Cholesterol: 72mg | Sodium: 351mg | Potassium: 616mg | Fiber: 2g | Sugar: 3g | Vitamin A: 1875IU | Vitamin C: 91mg | Calcium: 20mg | Iron: 1mg

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The post Sheet Pan Chicken Fajitas appeared first on Art From My Table.

Sheet Pan Dinners are Brilliant! It has to be the easiest meal to make. Everything on one pan, in the oven, done at the same time. Have you guys made these?

There are so many variations, the possibilities are endless. And although this is the first Sheet Pan dinner I’m posting, I have to tell you, I make them quite frequently. Like, several times a week.

You know I like to cook, right? One would get that impression by visiting my blog. But have I ever told you I don’t like to cook under pressure? If it’s four o’clock and I have to figure out what’s for dinner and then cook it while children are coming in and are tired and cranky, etc…

No thanks. To overcome that challenge, I do two things:

• Meal Plan
• Sheet Pan

Meal planning is key. It will make your life SO much easier. But the next thing that will ease the stress is Sheet Pan Steak and Veggies. Or Sheet Pan anything!

You must think we’re pretty fancy having steak on a weeknight, but let me tell you, that’s not the norm. It’s usually chicken. My husband and I do have steak once a week though. We call it our “in-date”. All the children are tucked in their rooms early, so we can have some quality time together.

We used to get take out, but then we decided to cook. Or, I should say my husband did. I liked take out, because I needed a break from the week and for the next week. But he said, “I’ll cook and clean”. Alrighty then! Don’t gotta ask me twice!

So we eat steak. This method is quick, easy, and you only have to clean one pan.

To take this recipe a step further,  I made this awesome Boursin Cheese Sauce. I found this recipe over at The View From Great Island, and adapted it for the sauce.

It’s optional, you don’t have to go this far. But… cheese! Why wouldn’t you?

If you love this Sheet Pan Steak and Veggies meal, here are some other great ones to try~

• Sheet Pan Dinner with Bratwurst & Roasted Vegetables
• Greek Chicken Sheet Pan Dinner with Green Beans & Feta
• One Pan Balsamic Chicken & Veggies
• Chili Lime Salmon
• Sheet Pan Chicken & Broccoli with Bell Peppers

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Sheet Pan Steak and Veggies

An easy flavorful steak dinner in minutes! Sheet Pan Steak and Veggies is an easy weeknight meal, or a fuss free fancy dinner. Tender steak and perfectly roasted vegetables smothered in a homemade Boursin cheese sauce.  

Course Main Course

Cuisine American

Prep Time 15 minutes minutes

Cook Time 8 minutes minutes

Total Time 23 minutes minutes

Servings 6

Calories 310kcal

Author Chellie Schmitz

Equipment

• food processor

Ingredients

For the Boursin Cheese Sauce

• 12 oz whipped cream cheese
• 1 tsp dried parsley
• 1 tsp dried oregano
• 1 tsp dried marjoram
• 1 tsp dried tarragon
• 1 tsp dried thyme
• 1 tsp dried chives
• 1 tsp dried sage
• 1 tsp dried basil
• 1 clove fresh garlic, pressed
• 1/4-1/2 cup Almond milk

For the steak & Veggies

• 1 head fresh broccoli, cut into florets
• 1 pint grape or cherry tomatoes
• 3 tbs olive oil
• salt & pepper to taste
• 2 lbs top sirloin steak
• Montreal steak seasoning

Get Recipe Ingredients

Instructions

For the cheese sauce

• Place the cream cheese, parsley, oregano, marjoram, tarragon, thyme, chives, sage, basil and garlic in a food processor and process until well combined. 
• Take half of the cream cheese mixture, and put it in a small saucepan on medium low.
• Stir occasionally until the mixture starts to melt and become softer. Add the milk a couple tablespoons at a time until you reach a pourable consistency. Then set aside and keep warm. 

For the steak & Veggies

• Place the broccoli and tomatoes on a rimmed baking sheet and drizzle with olive oil, toss so everything is coated and add salt and pepper to taste.
• Season the steaks with Montreal seasoning, and nestle them on the pan between the veggies.
• Broil for 5 minutes on each side for medium rare. (Adjust cooking times for your preferences).
• Pour cheese sauce over the steaks and serve immediately.

Notes

You will have extra cheese that doesn’t go into the sauce.  Use it as a cracker or vegetable dip, or as a sandwich spread.

Steaks should be 1 inch thick for these cooking times.  Adjust if you have thicker steaks.

 

Nutrition

Calories: 310kcal | Carbohydrates: 11g | Protein: 38g | Fat: 13g | Saturated Fat: 3g | Cholesterol: 89mg | Sodium: 142mg | Potassium: 1056mg | Fiber: 4g | Sugar: 4g | Vitamin A: 1578IU | Vitamin C: 114mg | Calcium: 121mg | Iron: 4mg

I would love to connect with you! Leave me a comment and follow me on Facebook, Twitter, Instagram and Pinterest. 

If you need a meal plan, I post a new one each Friday. You can find all the meal plans here. 

The post Sheet Pan Steak and Veggies appeared first on Art From My Table.

 Helpful Hints:

• Add chicken, or other vegetables to beef it up. Or… beef, actually, to beef it up. 🙂
• I use these whole wheat noodles for some added nutrition, but you can use traditional rice noodles as well.
• I double this recipe for my family of six and then we have some left overs.

More Asian inspired recipes

• Asian style Spaghetti Squash
• Mongolian Beef
• Crockpot Orange Chicken

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Healthy Vegetable Pad Thai

Whole wheat noodles add some nutrition to this healthy vegetarian meal. Crunchy vegetables, savory sauce, and healthy noodles make an easy weeknight meal.

Course Main Dish

Cuisine Asian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 4

Calories 315kcal

Author Chellie Schmitz

Ingredients

• 8 ounces dried wide and flat Asian whole wheat noodles.
• 2 Tbs brown sugar
• 2 Tbs freshly squeezed lime juice plus wedges for serving
• 3 Tbs soy sauce
• cayenne pepper to taste optional
• 2 Tsp vegetable oil
• 3 scallions white and green parts separated and thinly sliced on the diagonal
• 1 garlic clove minced
• 2 large eggs lightly beaten
• 1/2 cup fresh cilantro
• 1/4 cup salted peanuts chopped

Get Recipe Ingredients

Instructions

• Cook the noodles according to package instructions. Drain.
• In a small bowl, whisk together brown sugar, lime juice, and soy sauce
• In a large skillet, heat oil over medium-high.
• Add scallion whites and garlic and cook stirring constantly until fragrant, 30 seconds.
• Add eggs and cook, scraping skillet with a rubber spatula, until eggs are almost set.
• Transfer egg mixture to a plate.
• Ad noodles and soy-sauce mixture to skillet; cook, tossing constantly, until noodles are coated with sauce.
• Add egg mixture and toss to coat, breaking eggs up gently.
• Serve topped with lime wedges, peanuts and cilantro.

Nutrition

Calories: 315kcal | Carbohydrates: 44g | Protein: 13g | Fat: 16g | Saturated Fat: 7g | Cholesterol: 82mg | Sodium: 835mg | Potassium: 772mg | Fiber: 24g | Sugar: 7g | Vitamin A: 3689IU | Vitamin C: 21mg | Calcium: 972mg | Iron: 17mg

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