One-pan Chicken & Roasted Vegetables 

Talk about easy! With a small kitchen, a picky toddler and scant dinner-prep time every day after work, I need all the quick & healthy recipes I can get my hands on. This one is so simple and so tasty, and it made just enough for our family of 3. You could EASILY stretch this into two pans in order to feed more people if your family is larger than ours. I used pre-breaded and frozen cutlets from Omaha Steaks, but I’ll include the step-by-step to preparing fresh chicken, too. For the veggies, I grabbed a steam-ready bag of pre-trimmed green beans and one container of cherry tomatoes, and those went straight into the pan (after washing, of course). Roasting veggies make them sweet and bright and both Mark and Georgia gobbled them up when I made this last week. Enjoy!


One-Pan Roasted Chicken & Veggies


  • About a dozen boneless chicken cutlets*
  • 1 lb. fresh green beans, ends trimmed
  • 1 cup fresh grape or cherry tomatoes, halved
  • olive oil, salt & pepper to taste

*For pre-breaded like I used, no further work is required. If you are breading your own, then purchase enough for your family — probably 1.5 pounds will do — and slice into smaller strips if necessary, as pictured below. Combine 1/2 C breadcrumbs (Italian seasoning flavor; or, add dried basil, oregano and thyme to your plain mix), 1/4 cup grated parmesan (fresh or store bought), plus a dash of salt and pepper, then working one cutlet at a time dredge in olive oil then coat in the breadcrumb mixture before placing onto your baking sheet. If you have extra, sprinkle the leftover breadcrumb and cheese mixture on them before cooking.


Pre-heat oven to 400. If you are using pre-breaded chicken, simply add it onto one side of the pan. I like to cover my pans with tinfoil for easy clean-up; drizzle with olive oil and spread around with fingers or a spatula, then add the chicken.

If you are breading the chicken yourself, see instructions above under ingredients.

Next, add the green beans, top with salt and pepper and toss to coat.

Roast in the oven for 25 minutes, shaking halfway through. Add the halved tomatoes during the last 10 minutes of cooking. Serve warm.

This recipe was inspired by something I saw on Cooking Classy. Love their fresh and easy food ideas!

Mark and I are heading to Newport, R.I. for a couple days. I’ll report back soon on what we ate! And in two weeks, I’m traveling to Portlane, Ore., so I can’t WAIT to get my food and drink on out there. I’ll need something to console myself when I can’t be with my baby, after all!

  Have a great weekend, everyone.

Holidays · kid-friendly · Recipes

Pulled Chicken Chili

It’s the Playoffs! Time for Chili. I’ve got my vegetarian chili recipe, my slow cooker version, even my extra spicy (and vegan!) version. But something was missing. Something sweet, and not based on beef. (Or a beef substitute). So I whipped up this chicken-based chili last weekend, throwing in baked beans, kidney beans, mustard, garlic, and barbecue sauce…and it’s tangy, sweet, and just right for football.


Pulled Chicken Chili


  • 1 TBSP olive oil
  • 1 onion, chopped
  • 1 clove garlic, chopped
  • 1 lb. pulled chicken (I pre-bought mine from Trader Joe’s, which sells pulled chicken in a one-pound refrigerated package, but you can make pulled chicken at home by slow-cooking any boneless/skinless cuts you like over low for about 4 hours, then shredding with a fork).
  • chili powder or cumin (your preference based on taste/heat)
  • 1 16 oz. can kidney beans (I got the kind from Bush’s that says it comes in a mild chili sauce, but any kind will do!)
  • 1 16 oz. can baked beans, any style or brand
  • 1/2 cup water
  • 2 TBSP brown mustard
  • 1 TBSP barbecue sauce (add more to taste)


Add the olive oil to a large stock pot (I used my Le Creuset) and heat over medium. Add the chicken and brown over medium-high (aim for medium if using cast iron like I did, since it heats up so fast).

Add the onion and the garlic and cook about 5 minutes or until fragrant. Add seasonings (I used cumin and some pepper), all the beans and the water, and bring to a simmer.

Add the mustard and barbecue sauce. Let simmer for 15 minutes, stirring occasionally. Serve warm! I grated some cheddar cheese into it and crumbled tortilla chips on top before plating. Yum!!

Have a wonderful weekend, everyone! East Coasters, stay warm and dry in this storm.

Blue Apron · kid-friendly · Recipes · Uncategorized

Coconut Kale & Sweet Potato Casserole

Well, I guess the nasty weather has officially arrived. The Southern temps were fun while they lasted! (Although 70 degrees on Christmas just felt wrong). Now that we’ve had to turn the heat back on and bundle up for commuting again, it feels like it’s time to start making casseroles again. Especially all that holiday cooking…who wants to do anything fussy now? This vegetarian dish is hearty, nutritious and as spicy as you want it to be (or not). A few inexpensive ingredients will feed you for days and warm you from the inside out. As a bonus, you can make tea from the leftover ginger peels, and that’s great for healthy digestion (and for kicking the common cold, if you toss in some honey, lemon and bourbon 😉 ). Cuddle up for some home cooking and, as Georgia likes to say, “get cozy.”

Coconut Kale & Sweet Potato Casserole


  • 5 Ounces Egg Noodles
  • 1¾ Cups Light Coconut Milk
  • 1 Bunch Kale
  • 1 Pound Sweet Potatoes
  • 2 Tablespoons All-Purpose Flour
  • 1-Inch Piece of Fresh Ginger
  • ⅓ C Grated Parmesan Cheese
  • ¼ C Panko Breadcrumbs
  • If you want it spicier, add some red pepper flakes or chilli powder. Totally optional.


Preheat the oven to 475°F. Wash and dry the fresh produce. Heat two large pots of water to boiling on high. Peel and medium-dice the sweet potatoes. Peel and mince the ginger. Remove and discard the kale stems and rough-chop the leaves.

Add the sweet potatoes to the first pot of boiling water. Cook 7 to 9 minutes, or until tender when pierced with a fork. Drain thoroughly and place in a large bowl.

While the sweet potatoes cook, add the noodles to the second pot of boiling water. Cook 5 to 6 minutes, or until just shy of al dente. Drain thoroughly and transfer to the bowl of cooked sweet potatoes. Rinse and wipe out the pot.

In the pot used to cook the noodles, heat 2 tablespoons of olive oil on medium-high until hot. Add the ginger and cook, stirring frequently, 1 to 2 minutes, or until slightly softened and fragrant. Add the flour and spices, if using; cook, whisking frequently, 30 seconds to 1 minute, or until toasted and fragrant. Slowly add the coconut milk (shaking the can before opening) and ¾ cup of water; season with salt and pepper. Cook, whisking frequently, 3 to 5 minutes, or until thickened. Season with salt and pepper to taste.

Stir the kale into the pot of béchamel sauce. Cook, stirring frequently, 1 to 2 minutes, or until the kale has wilted. Turn off the heat. Add the cooked sweet potatoes and noodles; stir until thoroughly combined. Season with salt and pepper to taste.

Transfer the finished filling to a baking dish. In a small bowl, combine the breadcrumbs and cheese. Stir in enough olive oil to moisten the mixture; season with salt and pepper to taste. Evenly top the filling with the breadcrumb-cheese mixture. Place the baking dish on a sheet pan. Bake 8 to 10 minutes, or until bubbly and browned on top. Remove from the oven and let stand for at least 2 minutes before serving. Enjoy!


This recipe is modified from my Blue Apron delivery subscription. I love when they have budget-friendly, easily-replicable recipes for our family to add to our repertoire! I hope you enjoy this as much as we did. The first time I made it as part of my Blue Apron delivery, it came out rather spicy, so I toned it down a LOT the next time I made it. I’m really happy with the non-spicy version and will likely make it that way from here on out. I hope you like it! It reheats for lunches and leftovers so well.



Happy New Year, everyone! Here’s to a healthy, fulfilling 2016.

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