My family is crazy about this chicken! It takes an hour to cook, but it only takes about 10 minutes to get it in the oven. Use as many chicken legs as you want. I usually make as many as I can fit on my baking pan, because the kids love taking the leftovers for lunch the next day! You might be tempted to skip the cinnamon, but you’re just going to have to trust me on this one- the flavor is amazing!
- Chicken Legs
- Olive Oil or Avocado Oil
- Kosher Salt
- Black Pepper
- Onion Powder
- Paprika (smoked or regular)
Preheat oven to 400.
Lay the chicken legs on a baking sheet lined with foil, and pat the chicken dry with a paper towel.
Drizzle the chicken with oil and rub it on both sides. Sprinkle each leg with salt, pepper, onion powder, paprika, and a tiny bit of cinnamon.
Bake for 30 minutes. Flip the chicken, and cook another 30 minutes, or until the internal temperature reaches at least 165 degrees.
“Mom, can I have more broccoli, please?” Hearing that never gets old! If you haven’t tried roasting vegetables yet, you don’t know what you’re missing! Something magical happens when they’re in the oven. My kids eat them like candy- right off the pan! If you follow me on Instagram, you’ve probably noticed we eat some form of roasted veggies at least 2 or 3 times a week! They’re so quick and easy, and they’re the perfect side-dish to just about any meal!
Once you get the method down, you’ll be a veggie roasting machine! A few of our favorites are broccoli, cauliflower, and asparagus. The directions are the same for each, but the cooking times vary. I keep a note on my fridge with the oven temperature and cooking times for each veggie so I don’t have to look it up each time!
- Vegetable of your choice
- for broccoli or cauliflower, cut into bite size pieces
- for asparagus, break off the tough ends
- Oil (Olive or Avocado)
- Kosher Salt & Pepper
Preheat oven to 425 degrees F.
Line a baking sheet with aluminum foil. Place the vegetables on the sheet and drizzle with oil. Don’t drown them in oil- you just want enough to lightly coat them. Sprinkle with salt and pepper. Toss the veggies around (I use my hands) and then spread out into one layer. Bake as directed below, stirring once during cooking. Keep an eye on them towards the end of cooking time. We love them when they start to look a little burnt!
- Broccoli- 15-20 minutes
- Cauliflower- 18-20 minutes
- Asparagus- 10 minutes
Sweet Potato Taco Packets are so good, and so healthy! They’re packed with sweet potatoes, ground turkey, black beans, and spinach. Don’t want to heat up the kitchen? Throw them on the grill instead!
- 2 pounds ground turkey (ground beef works too!)
- 1/2 cup finely chopped onion
- 1 teaspoon salt
- 1/4 teaspoon black pepper
- 1/2 tablespoon chili powder
- 1 teaspoon ground cumin
- 2 teaspoons ground coriander
- 16 oz tomato sauce
- 1/3 cup water
- 2 cups chopped fresh spinach
- 2 cans (15-ounces each) black beans, rinsed and drained
- 4 medium sweet potatoes, peeled and chopped small (1/2-inch pieces)
- Toppings: shredded cheese, sour cream, avocados or guacamole, salsa, olives, cilantro
Preheat the oven to 425.
In a large skillet, brown the ground meat and onion. Drain grease, if needed.
Add the seasonings, and tomato sauce, stirring well. Add the water, spinach and beans and simmer for 5 minutes. Remove from the heat
Lightly grease the center of 6-8 foil pieces, each about 12-inches long.
Place about 1 cup of sweet potato chunks in the center of each piece of foil arranging them into somewhat of a single layer; sprinkle with salt and pepper (don’t skip this step!). Add a heaping 1/2 cup or so of the meat mixture on top. Bring the long sides of foil together over the filling and fold tightly down. Fold and crimp each edge until tightly sealed and a little packet is formed. Repeat with all the pieces of foil and ingredients.
Place the foil packets in a single layer on a large, rimmed baking sheet and bake for 20-25 minutes until the potatoes are tender.
Carefully open the foil packets and add your favorite taco toppings!
Recipe from Mel’s Kitchen Cafe
I was never a big fan of meatloaf…until I made Paula Deen’s recipe. This is so good ya’ll (that sounds like something Paula would say, right?)! My husband and kids LOVE this one! So much so, that I started doubling the recipe and baking it in a 8.5×11 pan, just so there wouldn’t be any fighting over the last slice.
If you’re in a hurry, frozen chopped onions and frozen chopped bell peppers work great!
- 2 lb ground beef
- 2 tsp salt
- 1/4 teaspoon black pepper, ground
- 1 cup onion, chopped
- 1 cup bell pepper (any color), chopped
- 2 eggs, lightly beaten
- 14.5 oz can petite diced tomatoes, drained
- 1 cup quick-cooking oats
- 1/3 cup ketchup
- 2 tablespoons brown sugar
- 1 tablespoon mustard
Preheat oven to 375.
In a large bowl, mix ground beef, salt, pepper, onions, bell peppers, eggs, tomatoes and oats together and place in a greased 8.5×11 baking dish (I don’t like washing dishes, so I just mix everything up right in the baking dish!).
Mix ketchup, brown sugar and mustard in a small bowl and spread on top. Bake for 1 hour, or until cooked though.
Slightly adapted from Paula Deen
These are so fun and great for packing in lunches!
- 3 cups cooked quinoa, cooled
- 2 eggs, lightly beaten
- 1 1/2 Cups deli ham, chopped fine
- 2 cups finely chopped steamed broccoli
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 2 cups shredded sharp cheddar cheese
Preheat oven to 350. In a large bowl, stir together all the ingredients until combined. Lightly grease a mini-muffin tin. Scoop the quinoa mixture into the tin, filling the cups all the way to the top and lightly pressing to pack the mixture a bit. Bake for 15-18 minutes, until golden brown.
Adapted slightly from Mel’s Kitchen Cafe