Snapperwhipper

I love cooking. I even love a recipe that takes some time as long as it yeilds a great meal but most weeknights we need something quick and ready to go when we get home. I’m always on the hunt for a good, healthy recipe I can prep ahead, that doesn’t take too long to cook and delivers in the flavor department. This Rainbow Sheet Pan Supper checks off all the boxes and is simple to put together. I first stumbled across it on gimmedelicious.com where they use it as part of their weekly meal prep…another great idea! It’s also really versatile…so if you want to switch the zucchini or tomatoes for another veggie, go for it! If you compare the two recipes I’ve tweaked it a little to incorporate a seasoning we love and I usually change the zucchini to half zucchini, half yellow squash!

Xx.H

Rainbow Sheet Pan Supper

– Ingredients –

2 medium chicken breasts boneless skinless cut into 1/2 inch pieces

1 cup broccoli florets

1 small red onion chopped

1 cup grape or plum tomatoes

1 medium zucchini chopped

2 cloves garlic minced

1-2 tablespoon(s) Stonewall Kitchen Chicken & Pork Rub

2 tablespoons olive oil (I use California Olive Ranch EVOO)

2-4 cups cooked rice of choice (optional)

Pre-heat oven to 450F. Line a baking sheet with aluminum foil and set aside. Place the chicken and veggies in a mixing bowl. Drizzle with the olive oil and sprinkle the rub and garlic over the chicken and veggies. Mix to evenly coat the chicken and veggies. Bake for 15-20 minutes or until the veggies are charred and the chicken is tender. If eating with rice, make a bed of it on each plate or bowl and divide the chicken and veggies evenly on top. If you have left overs, store them in your fridge for up to 5 days or freezer for up to 2 months. They make a great, healthy on-the-go lunch option.

Tip: If you are able to prep the chicken, put it in a ziplock or airtight container with the olive oil and rub in the morning and leave it in the fridge for the day, I highly recommend it. It gives the seasoning more time to soak in and really adds to the flavor!

photo credit: skinnytaste.com

I love when the weather gets warm enough to start grilling again.  I recieved this Skinny Taste Cookbook for Christmas last year and after flipping through it, this was one of the first recipes I knew I wanted to try.  Let’s just say, it did not disappoint.  The zucchini keeps the burgers perfectly moist and the flavor is incredible! I always double or triple the dressing and I serve the burger over the salad with a little feta. Add a glass of of your favorite Rosé and it’s the perfect meal!

Xx. H

Naked Persian Turkey Burger

– Burger – (combine all ingredients, form 5 burgers, refridgerate until ready to cook)

3/4 C grated zucchini (squeeze any liquid out of shredded zucchini in a paper towel)

1 1/4 pounds 93% lean ground turkey

1/3 C finely chopped red onion

2 garlic cloves, minced

1/4 C unseasoned whole wheet bread crumbs

1/4 C chopped fresh parsley

1 T finely chopped fresh mint

1 t ground cumin

1/2 t ground coriander

1/4 t ground allspice

1/4 t chili powder

1/4 t kosher salt

Freshly ground black pepper

– Persian Salad –

2 1/2 C chopped English cucumber

1 1/2 C quartered small heirloom cherry tomatoes

1/3 C chopped red onion

5 T crumbled feta

– Dressing – (I double or triple this and keep it in the fridge.)

2 1/2 T fresh lemon juice

1 T extra-virgin olive oil

1/4 t kosher salt

Freshly ground pepper to taste