Apple Chicken Sausage and Turkey Hot Dog Sheet Pan Dinner

Ever since the dawn of Pinterest I have wanted to master a sheet pan dinner. It was the greatest idea… mostly because in theory there’d only be one dish to clean afterwards. Alas, I never found a sheet pan recipe that cooked everything right. Or I was just too weirded out by the idea of putting raw chicken next to raw broccoli to give it a try.

Many years have passed, and I’ve gotten pretty good at roasting lots of vegetables on one pan for dinner. So, recently I thought I’d give the sheet pan dinner another shot. I started out with fully cooked cajun andouille sausage, but while I was cutting it up I realized it would be way too spicy for my toddlers’ palettes. Not wanting to make them something completely different for dinner, I grabbed some hot dogs (regular all beef) out of the fridge and cut them up.

It was ok. But, the kids weren’t crazy about it, and I didn’t want to eat all that sausage again the next day for left overs. However, I wasn’t willing to give up on the sheet pan dinner, and I felt like I was onto something with the hot dogs for the kids and a “grown up” sausage for the hubs and myself.

Cue round two, which yielded a dinner that both children (ages 2 and 3) asked for second servings of after they gobbled up their first. And I am already looking forward to having the left overs tomorrow. So here it is:

Apple Chicken Sausage & Turkey Hot Dog Sheet Pan Dinner

Ingredients:

  • Apple Chicken Sausage Links (4 pack)
  • Turkey Hot Dogs (4 pack)
  • Sweet Potatoes (2 small / medium)
  • Broccoli Crowns (2 medium / large)
  • Olive Oil
  • Chili Powder (1-2 tsp)

Directions:

  • Preheat oven to 425 degrees Fahrenheit.
  • Peel sweet potatoes and cut into 1 inch wedges. Then toss in olive oil and sprinkle with chili powder. (This is a good spot to let your kids help you! Even my two year old can shake the chili powder on top of the sweet potatoes.) Arrange sweet potatoes on sheet pan in single layer and pop into oven. Set timer for 15 minutes.
  • Cut sausage links and turkey hot dogs into bite size pieces (about 6-7 pieces per link/hot dog). Once cut, remove sheet pan from oven. (Don’t worry, your timer probably hasn’t gone off yet. That’s okay.) Flip sweet potatoes and move them into center of the pan to make room on each side of them to add your sausage/hot dogs. Add sausage and hot dogs on single layer on either side of your sweet potatoes. Pop into oven.
  • Rinse your broccoli and cut into florets.
  • Once the timer goes off (you’re still in that first 15 minute window), remove sheet pan and flip everything. Put into oven for another 15 minutes.
  • At 15 minutes, remove and flip again. This time, add in broccoli. I nestled the broccoli florets in wherever I could find room for them to lay directly on the pan. This way they’ll end up being mixed in evenly throughout the pan, but most likely they’ll be mostly near the sausage and hot dog pieces.
  • Put in oven for 10 minutes.
  • At 10 minutes, remove pan. Flip everything again and serve.

I served this with biscuits and honey. And y’all, it was soooo good. The kids were even gobbling up the broccoli.

This will probably be our new Monday night dinner. It was so good, and it didn’t feel heavy. Plus knowing my kiddos were going to bed with full tummies of good food was a huge plus.

I hope you enjoy this as much as we did!

Until next time,

❤ Lindsay

The Best Poppy Seed Chicken You Ever Tasted

Once upon a time, I thought I’d come up with the best poppyseed chicken recipe ever. I shared it over at creatingagreatday.com too because it really is quite wonderful. Well, that was a few years ago. Earlier this month it was my husband’s birthday, and since poppyseed chicken is one of his favorite dishes (hence the reason why I had determined myself to discover the best poppy seed chicken recipe ever), that’s what we made him for his birthday dinner. I’ve made a few tweaks to the recipe over the last few years, sometimes out of accident, other times due to lack of inventory (like when you only have 1 yogurt cup, but the recipe calls for 2), and other times due to lack of time (like when a rotisserie chicken gets called in instead of cooking my own chicken at home). As a result of all this accommodating, I’ve found that some of my modifications made for a better (and sometimes worse) dish. And now, the result is what I really believe to be the best poppy seed chicken you have ever tasted.

Ingredients:

FIVE cups shredded rotisserie chicken (TIP: this is basically 1 large rotisserie chicken, and when I say large, I mean Sam’s Club large, so if your grocery store is serving you a rotisserie cornish hen, get yourself two of them)

TWO 5.3oz plain greek yogurt (nonfat) cups

ONE and a HALF 10.5oz cans cream of chicken

ONE tsp celery salt

ONE and a QUARTER tsp garlic powder

TWO tsp worcestershire sauce

FOUR tbsp lemon juice

ONE stick of unsalted butter (8oz)

EIGHT oz of crackers (you want to use Ritz crackers or a cracker like Ritz crackers– see pic  and more on this below)

FOUR tbsp of poppy seeds

Directions:

Mix your shredded chicken, plain greek yogurt, cream of chicken, celery salt, w. sauce, and lemon juice very well in a large mixing bowl.

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This is what 5 cups looks like for those of you like me who don’t like to measure!

Spray your baking pan with non-stick spray. Scoop your chicken mixture into your baking pan and spread it out evenly.

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Preheat your oven to 350 degrees.

Melt your stick of butter in a microwave safe dish (I prefer my glass Pyrex measuring cups because they make pouring, that step comes later, hot butter a whole lot easier.)

Crunch up 8 oz (this is two rolls) of crackers inside a gallon ziplock bag.

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I actually prefer this combo over using Ritz crackers. I use 4 oz of each kind.

If you have little ones, this is a great way to get them involved in making dinner. Since I have two little ones, each got their own bag with 4 oz of crackers (one roll’s worth) to crunch up.

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After you’ve crunched them up really well (you don’t want to crunch it to a powder, but you do want to crunch most of it into small pieces that are smaller than a pea, I have a pic below), add 4 T of poppy seeds and shake very well.

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If you have little helpers who are always wanting to help, this is another step to let them in on. And if they pour too many poppy seeds in, don’t sweat it. It may even make it tastier. You’ll have to let me know. : )

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Clever, hungry children will figure out how to open the bag and eat their cracker crumbs while the other child is adding poppy seeds to her’s.

Pour your crunched cracker / poppy seed mixture into a new mixing bowl (not the one that had your chicken in it) and pour your melted butter over the cracker mixture.

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Dinner was homemade. Dessert was not. : )

I prefer to use a wooden spatula to stir and coat every crumble of cracker with the melted butter.

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Once you’ve accomplished that, pour your buttery, poppy seed adorned crackers over the chicken mixture in your baking dish and spread evenly.

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Bake for 45-50 minutes, rotating dish half way through. You’ll know it’s done when you insert a knife into the center, and the knife comes out warm.

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I always serve this with a side of bread and a veggie. Sometimes that veggie is salad, sometimes it’s green beans, but the one thing that is always consistent is when poppy seed chicken is on the table, smiles are around it.

I hope your family enjoys this as much as we do.

Until next time,

❤ Lindsay

P.S. This post does contain affiliate links, but my opinions are always my own. Thank you for clicking through!

“Butter” Zucchini Noodles & Grilled Chicken

Where are my grain-free pasta noodle friends? What are your favorite grain-free pastas? I’m all about some banza pasta, shredded spaghetti squash, and zucchini noodles. Our little crew (well, me and my daughter mostly) have a bunch of food-intolerances, so we are very grateful to alternatives to many standard pantry items. Regular pasta, for example, does not seem to play well with my stomach, and it never has. So when I got my KitchenAid spiralizer attachment for my stand mixer earlier this year, zucchini noodles were on the top of my list to start experimenting with at home.

I’ve served them up several ways since I figured out how best to cook them, but this recent dish is my all-time favorite. And, I feel pretty confident in saying it’s my 18-month old’s favorite rendition as well. (See pics below.) I call this dish, “Butter” Zucchini Noodles & Grilled Chicken.

Ingredients:

1 grilled chicken breast per person (we marinated ours in italian dressing before my husband grilled them)

1 medium zucchini per person

1 tbsp SmartBalance Extra Virgin Olive Oil (or your preferred butter substitute) per person

1/8-1/4 tsp Wildtree Rancher Steak Rub (or your preferred steak rub) per person

Directions:

Get your spiralizer set up, or open your package of pre-spiralized zucchini noodles, you lucky ducks who have those in your grocery stores. : ) If you’re going to spiralize your own, be sure you’re using a firm zucchini. Trust me.

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Once you have spiralized your zucchinis into noodles, put your noodles into a large nonstick pan on medium heat.

While your noodles are warming in the pan, slice your grilled chicken breast into smaller pieces.

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Once you’ve cut your chicken breast, use a pair of tongs to toss your zucchini noodles in the pan, and move them to the side of the pan so you can transfer your chicken into the pan and put the zucchini noodles on top of the chicken. (If your chicken is right off the grill, you won’t need to do this, but if you are re-warming the grilled chicken, keep in mind this step is to re-warm the chicken, not to cook it.)

After 2-3 minutes, toss your chicken and zucchini noodles again in the pan and allow them to warm together for another 2 minutes.

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Remove a serving of noodles and chicken out of the pan and into your bowl or onto your plate. Add one tbsp of butter alternative to the top of your noodles/chicken. Then, sprinkle a few shakes of Wildtree Rancher Steak Rub on top of that.

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Non-sponsored plug for Wildtree coming at ya…. Oh my gosh, we love this company and their products. And this steak rub is THE BEST. If I’m stuffing your stocking this Christmas, spoiler alert, you’ll find this in it. I put it on almost every single vegetable I roast or steam too – it’s not just amazing on meat. Actually, I don’t think we’ve ever even used it on steak!

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Your butter alternative will melt on top of your warm zucchini and chicken, so give it a good little spread with your fork to spread the love around. Then watch with delight as your entire family gobbles this dish down.

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Healthy, grain free, dairy free, guilt free, and it’s my new favorite lunch and dinner go-to. I hope your family enjoys it as much as we do!

Until next time,

❤ Lindsay

 

This post does contain affiliate links, but my opinions are always my own. Thank you for clicking through!