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gluten free dinner

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Prep Day Instant Pot Shredded BBQ Chicken

July 5, 2022

Save money using a whole chicken on your prep day for shredded BBQ chicken to use for salads, sandwiches, and baked potato toppers!

Prep Day Shredded BBQ Chicken

Summer vibes

All the sun, all the sand! Our barefoot days spent on the shore of Lake Michigan in the summer is what gets us through the snowy winters here, and this summer is no different! The weather has been incredible…which also means I don’t want to be inside cooking meals all day!

Prep Day Shredded BBQ Chicken

Growing tweens and teens nutritional needs

If you have been around here as long as this blog has been around, you have truly watched my girls grow up. I started this blog when my third born was just a baby, and you’ve gotten to witness so many seasons of their growth. In the last few years, I’ve slowly started a bit of a larger gear shift as my oldest went through her tween years, and then turned 13 this spring. Now, with my second born right smack dab in her tween-hood, I feel like I’m seeing a pattern in nutritional needs of these rapidly growing, hormone-shifting years. Protein. And a lot of it. Sure, this age needs some really good, healthy fats for their ever-changing hormones and growth spurts – in fact it is vital. Hormones *need* fats to work. But I am also seeing even more importantly that their growth spurts and rapid metabolisms need protein, or they will eat you out of house and home!

Prep Day Shredded BBQ Chicken

Keeping the tweens from being starving!

I remember the moment I decided I had to change *something.* My oldest was a tween, and I literally couldn’t keep satisfied – she was always hungry! She was growing out of shoes left and right, and within one school year grew at least 5 inches. I was feeding her the same sort of meals as I always had, with larger portions, and making sure there was healthy fat at each meal. What I noticed was that on days that we had more protein on the plate, she was happier and more satiated. I started working on getting more meat into specifically our lunch meals, and it really helped during those growth spurting tween years. (Side note! YES pastured eggs are a great source of protein as well, and we use them for my younger two – but my oldest cannot have them other than in baked goods so that source is out for her!)

Prep Day Shredded BBQ Chicken

Saving your budget with a whole chicken

With an increased need for quality protein in my growing kiddo’s diet, I changed a few things around, and started focusing on using whole chickens for meal preps. We already had our half grassfed cow in the freezer at around $4 per pound (an absolute budget lifesaver!), but I didn’t want to be blowing my budget in cuts of chicken day in and day out. I needed something to pull for meat every day without cooking every day too! The budget savings in using a whole chicken at $4 per pound or less, versus cuts of chicken at over $6 per pound – well that is a no brainer.

Prep Day Shredded BBQ Chicken

More than just the meat!

Of course the tender, juicy chicken meat off the bone is by far superior to cuts of chicken, but you also get to use the leftover chicken juices (called meat stock), as well as the bones to make bone broth – practically free broth to use for weekly soups, stews, gravies, and cooking veggies or rice in! When your whole chicken is done cooking – whether that be in a slow cooker, oven, or Instant Pot, just strain the juices off and you’ve got yourself a nutrient packed stock for cooking with – without having to buy it at the store!

Prep Day Shredded BBQ Chicken

Let’s talk BBQ Sauce before we get to the chicken!

For this post, and for most of the summer, I like to use my super quick 5-minute BBQ Sauce. It stirs up in a jar in literally minutes, and it tastes so good! If you prefer a more fruit sweetened sauce, try my date sweetened BBQ Sauce here – it blends up in a blender in just minutes without cooking too! Or, if you have a store bought version that doesn’t have a bunch of junk ingredients, that works too! There are plenty of brands out there now that have made BBQ sauce from the store healthier without using high fructose corn syrup, dyes, and preservatives. Since we are talking a bit about budget saving in this post, I’ll recommend trying to make your own, and saving the money!

5 Minute BBQ Sauce

The Method :: Cooking the Whole Chicken

My goal in this meal prep recipe is to make the prep part as simple as possible, so that you will want to do this regularly, instead of just one time! Since the purpose of this whole chicken is to be shredded up with BBQ anyway, I don’t even spend time fussing with seasoning the chicken. We are essentially boiling/poaching the chicken plain. That way, the meat stock leftover in the pot is a perfectly beautiful, unseasoned but flavorful blank slate that you can use for anything you want. To get started, fill your Instant Pot liner with a couple cups of water and fill with carrots, onion, and celery – this veggie mix along with the chicken will flavor the stock beautifully. Add the chicken to the water and veggies, and pressure cook on the poultry setting for 28 minutes. After the chicken pressure cooks, let the pressure release naturally for about 15 minutes before opening the lid and getting the chicken out. Be sure to strain off the liquid (meat stock) to use for soup or cooking veggies/rice in this week!

Prep Day Shredded BBQ Chicken

The Method :: Shredding the Whole Chicken

Once the whole chicken has been cooked, you can pull the meat off the bones as soon as it is cooled off enough to handle. Sometimes I don’t have the time to wait, and I’ll use some tongs or put some rubber gloves on to get it done! Put all of the meat from the chicken into a large bowl and shred with 2 forks. You could blend with a hand mixer if you want too – it really does work!

Prep Day Shredded BBQ Chicken

The Method :: How to Turn the Shredded Chicken Into BBQ Shredded Chicken!

The only thing left to do is stir in the BBQ sauce at this point! Use as little, or as much as you want! For this 5 pound chicken, I did use an entire pint of my 5-Minute BBQ Sauce. You may also need to salt and pepper your chicken to your taste since we did not season the whole chicken, and chicken tends to be bland without. It is truly a blank slate – make it taste how your family likes it!

Prep Day Shredded BBQ Chicken

How to serve your shredded BBQ chicken!

For this post, I’ve shown you how to use the BBQ chicken for sandwiches, but there are a couple other ways I like to serve it too! One of the girls’ favorite ways is over baked sweet potatoes. It changes up the starch from bread, and adds a veggie in there too! My kids will eat the chicken cold in a lettuce wrap as well. Another option is mixed into a salad, or you can go with the classic bun (we like the GF buns from Trader Joes’), pita (we like the GF pitas at Costco from BFree), or wraps!

Prep Day Shredded BBQ Chicken

Prep Day Instant Pot Shredded BBQ Chicken

Ingredients

  • 2 cups water
  • 1 large onion, coarsely chopped
  • 2 carrots peeled and coarsely chopped
  • 2 stalks of celery coarsely chopped
  • 1 Whole chicken between 4-6 pounds, rinsed
  • 1-2 cups BBQ sauce of choice I like to use a pint of my 5-minute BBQ Sauce
  • Sea salt & pepper to taste

Instructions

  • Put 2-3 cups of water into your Instant Pot liner, along with the veggies, and then the whole chicken on top.
  • Close the IP lid, seal the valve, and press "Poultry." Bring the time up to 28 minutes. The IP will start on its own, taking about 5-10 minutes to come to pressure before counting down the 28 minutes of pressure cooking time.
  • Once the chicken is done pressure cooking, let the IP sit for 15 minutes to naturally release some of the pressure. After waiting 15 minutes, release the rest of the pressure from the valve, and transfer the whole chicken to a large dish or plate to de-bone. Strain the juices (called meat stock) and use those for any soups, stews, stir fry, or cooking veggies/rice in another time!
  • De-bone the whole chicken, and then shred the meat in a large bowl using 2 forks. Once the chicken is shredded, stir in the BBQ sauce, and then season with salt and pepper to your taste.
Prep Day Shredded BBQ Chicken

More real food recipes you might like!

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One Pan Creamy Baked Chicken and Broccoli

February 4, 2022

Busy weeknights were made for dinners like this! Just one pan and a 5 minute prep for a creamy, decadent, baked chicken and broccoli dinner!

One Pan Creamy Baked Chicken and Broccoli

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Just because I’m a food blogger and cookbook author…

…doesn’t mean that every meal is fancy. Does that surprise you? I know that sometimes when I talk to people, I feel like they are surprised that I don’t make fancy dinners every night. Behind this screen is a super real momma, with a super real 3-school-aged-kid schedule, and a super real budget. So while I do love to blog fun, new recipes to get everyone excited about eating real food, I have to remind myself sometimes to pull back to my “roots” and just blog some of my real, everyday food as well. Because *that* my dear friends is how we do real food everyday. You’ll burn out from it if you don’t have some of these really easy dinners up your sleeve!

One Pan Creamy Baked Chicken and Broccoli
My super real 3 kids that keep me busy! 😉

All real food on a budget is the name of the game!

Because the real food part really does matter. Sure, we’ll do some out to dinners occasionally, or even some store bought packed snacks, but for the most part, I try to follow that whole 80/20 thing, and in my house its more like 90/10, because my experience has been that real food is actually more affordable than going out to eat, buying packaged and processed food, and even more affordable than boxed “healthy” dinners.

One Pan Creamy Baked Chicken and Broccoli

5 Minute Prep? Yes please!

YES, I absolutely think it is important that we *slow* down and enjoy cooking in our family kitchens again. I’m a huge advocate of the family dinner table, and going back to showing kids how to cook, where their food comes from, and the beauty of preparing food for our families. But that doesn’t always have to mean an all day slow cooked roast, or a fussy prepped lasagna. It can simply be chicken prepped with some yummy seasonings, and drenched a cream sauce that was whisked up in minutes!

One Pan Creamy Baked Chicken and Broccoli

The Method :: The Chicken & Broccoli

To start your dinner prep, you’ll rinse and pat dry your chicken breasts and prep them right in the pan you will be cooking in. Coat the chicken in some olive oil, and season to your liking. I left some seasoning instructions, but truthfully, this is one that I don’t measure – I’m talking grab the seasoning jars, and just sprinkle along as I go! Once the chicken is seasoned, you’ll spread the broccoli around the pan, and get the sauce made.

One Pan Creamy Baked Chicken and Broccoli

The Method :: The Dairy Free Cream Sauce

This is as easy as it gets! Measure it all up in your liquid measuring cup, give it a whisk, and pour it over the chicken. You can play around with the amount to your taste, and if you want more sauce, just make more! If I serve this meal with pasta, I tend to lean more toward the 2 cups of coconut milk so that my pasta has plenty of sauce to soak in.

One Pan Creamy Baked Chicken and Broccoli

The Method :: Baking the Chicken

Once the sauce is in the pan, you’re ready to bake. And that means you’re hands free for 25 minutes! You can either help kids with homework, boil the pasta for the chicken meal, or you can sit with a book for a few minutes! If you plan to serve your chicken with baked potatoes or sweet potatoes, just be sure you get those in the oven about 10-15 minutes before the chicken so they have enough time to get soft – I like to cut them in half or quarters to be sure they roast fast enough.

One Pan Creamy Baked Chicken and Broccoli

Serving suggestions!

Serving this meal over your pasta of choice works so well and feels so decadent! A lot of the times, I serve over a baked potato or sweet potato, which can bake at the same temperature as the chicken. Depending on the size of your potatoes, and how you cut them, you’ll need to put the potatoes in before the chicken, I usually bake small sweet potato halves, so I put them in about 15-20 minutes before the chicken goes in, OR I bake them on a prep day and just warm them up when the chicken is cooking.

One Pan Creamy Baked Chicken and Broccoli

Let’s talk real life

Because I want you to actually make this! Earlier this week, I shared to my Instagram how I prepped this chicken dinner before I left to pick kids up from school. The beauty of a recipe like this is that it can be prepped a day or so in advanced, and put in the fridge until you need it. I prepped the pans for this dinner, left to get the kids, and came home to pop it in the oven. You can also bake this meal off, and eat lunch off from it all week long, dear momma. THIS is how we can get real food into real life mommas, my friends!

One Pan Creamy Baked Chicken and Broccoli

Creamy Baked Chicken & Broccoli

Ingredients

For the Chicken & Broccoli ::

For the Dairy Free Cheesy Cream Sauce ::

Instructions

  • Pre-heat the oven to 425 degrees.
  • Put the chicken into a 9×13 baking dish, and coat with the olive oil. Sprinkle the seasonings evenly over the top – no I don’t typically mix the seasonings separately, and I don’t usually even measure. This is just sprinkle and go on a busy day for me 😊
  • Place the broccoli florets around the chicken in the pan, nesteling it down on the sides of the chicken and around the pan.
  • In a liquid measuring cup, measure out your coconut milk, and then add in the rest of the Cream Sauce ingredients. Whisk the cream sauce to combine right there in the liquid measuring cup, and then pour the sauce over the chicken and broccoli
  • Bake the chicken, uncovered, for 25 – 30 minutes depending on the thickness of your chicken. Chicken is supposed to have an internal temperature of 165 degrees, so I tend to take it out around 160 degrees, and let it continue cooking to the 165 while it rests. No I don’t tend to take the temperature, but you can!
  • Once the chicken is done baking, let the pan rest about 5 minutes or so before cutting so the juices have a chance to redistribute back into the chicken.
  • Serve your creamy baked chicken & broccoli over your choice of pasta, baked potato, or sweet potato! See the Notes section for tips on baking the potatoes at the same time as the chicken.

Notes

  • You can swap the coconut milk for whole milk or cream if you can have the dairy. I’m not sure how almond milk would taste, but it should still make a good cream sauce if you prefer that.
  • You can swap the chicken breast for chicken thighs if that is what you have, or you prefer that taste – you’ll just want to pull the cook time down to about 15-20 minutes since those are smaller.
  • You can swap the tapioca starch for arrowroot starch, potato starch, or corn starch. If you leave the starch out, you will not get a creamy sauce – it will be runny.
  • Serving suggestions! Serving this meal over your pasta of choice works so well and feels so decadent! A lot of the times, I serve over a baked potato or sweet potato, which can bake at the same temperature as the chicken. Depending on the size of your potatoes, and how you cut them, you’ll need to put the potatoes in before the chicken, I usually bake potato halves, so I put them in about 15-20 minutes before the chicken goes in, OR I bake them on a prep day and just warm them up when the chicken is cooking.
One Pan Creamy Baked Chicken and Broccoli

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Instant Pot Beef Stroganoff :: Veggie Loaded, Gluten Free, Dairy Free, Egg Free, & Nut Free!

November 10, 2021

Use your Instant Pot or slow cooker to get the most tender and flavorful beef stroganoff! This one is veggie loaded for added nutrients and you’ll never know those extra veggies are there!

Instant Pot Beef Stroganoff :: Veggie Loaded, Gluten Free, Dairy Free, Egg Free, & Nut Free!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

SOLD!

It’s been a hot minute since I’ve had the chance to write for you, and it’s for good reason! In a whirlwind month, our house was up for sale, sold, and we moved into a temporary rental – whew! We’ll be in our permanent new place by late January (hopefully!), and we are excitedly anticipating that! For now, we are settling into our temporary space, and I wanted to show you how I’ve been cooking during this really busy season, utilizing my Instant Pot!

Kid Friendly Veggie Loaded Beef Stroganoff :: Gluten Free & Dairy Free!

A sea of boxes…

We’ve been living amongst boxes for the last month, while packing up our home for the last 11 years, as well as while settling into this new space, and for a while there, I really did rely on my Instant Pot for a lot! My goal was to keep things simple, but nourishing as our bodies processed all the new changes, both exciting and sad. Moving really is really a very bittersweet season of life! Simple, one pot and one skillet meals like chili, skillet stuffed peppers, and one pan chicken & pasta have been my saving grace during this time. I found a bag of frozen stew meat while I was moving our deep freezer to our temporary home, and decided that beef stroganoff was due on the menu!

Instant Pot Beef Stroganoff :: Veggie Loaded, Gluten Free, Dairy Free, Egg Free, & Nut Free!

To Instant Pot or not to Instant Pot…

I have had really good luck with stew meat in the Instant Pot. Similar to how a long, Dutch oven braise, or all day slow cooker method of cooking stew, pressure cooking stew meat makes this typically tough cut of meat, very, very tender. And truthfully, as much as I adore slow, oven cooking all day, during seasons like moving your family to a new space, a faster, Instant Pot pressure cook is really the ticket to a quicker, more convenient, but still delicious meal outcome. But have no fear! If you are not a part of the Instant Pot crew just yet, I have left slow cooker instructions in the “Notes” section of this post, just for you!

Instant Pot Beef Stroganoff :: Veggie Loaded, Gluten Free, Dairy Free, Egg Free, & Nut Free!

Beef Stroganoff…veggie loaded?!

I know, I know…definitely not what we all grew up eating, but remember the season I’m in right now? Getting literally the entire meal, including the veggies for the meal, into the same pot all at once is totally my jam right now. No extra clean up, just a little extra chopping time. You can leave the veg out and serve a side salad if you wish, but I am really willing to bet you’ll never know the veggies are there. I purposely picked veggies that get super sweet and soft with sautéing, and they really blend right into the sauce once it’s all cooked. All the benefits are there, and no change to that delicious, rich, stroganoff sauce!

Instant Pot Beef Stroganoff :: Veggie Loaded, Gluten Free, Dairy Free, Egg Free, & Nut Free!

The Method :: The Veggies

It’s going to feel like a lot, but all these veggies really cook, down – promise! And you’ll be left with fiber rich, mineral loaded veggies blending right into your stroganoff meal! Simply chop the veggies super small – I used a shredder for the carrots even. You could pulse in your food processor to save on time if you wish (secretly, chopping is very cathartic for me, so during this time of change and unknowns, I find therapy in it!). You’ll use the “Saute” feature on your Instant Pot to melt some coconut oil to cook in, and saute your veggies up to 10 minutes. The secret to the sweet veggie flavor, and blending the veggies into the sauce is this saute step – do not skip it!

Instant Pot Beef Stroganoff :: Veggie Loaded, Gluten Free, Dairy Free, Egg Free, & Nut Free!
Instant Pot Beef Stroganoff :: Veggie Loaded, Gluten Free, Dairy Free, Egg Free, & Nut Free!

The Method :: Pressure Cooking the Stroganoff

Once the veggies are soft, sweet, and fragrant, you’ll add the flour to coat the veg – this will help create the sauce in the end. A little goes a long way, but you can adjust the amount to your sauce thickness preferences. From there, it’s just adding in the rest of the ingredients except the pasta and yogurt, and pressure cooking away. It goes so fast, and the pressure cooking method leaves the meat so tender. You will add the pasta after the meat has pressure cooked since it does not need a lot of cook time. Just a few minutes to pressure cook the noodles in and you’re done! Stir the yogurt in (you really can leave this out if you don’t have access or can’t have it!), and season to your taste.

Instant Pot Beef Stroganoff :: Veggie Loaded, Gluten Free, Dairy Free, Egg Free, & Nut Free!

Allergen considerations

My biggest goal in creating this stroganoff, besides getting all the veggies in, was to make it dairy free. Traditional stroganoff finishes with sour cream, and I don’t usually have that around since we are mostly dairy free. We also have gluten free covered using gluten free pasta, and since most stroganoff uses egg noodles, I also covered egg free in using a still curly spiralized rice pasta that the kids will love! If you are grain free, Jovial has cassava flour pasta now that you can use, or you can serve the stroganoff and sauce over a baked potato.

Instant Pot Beef Stroganoff :: Veggie Loaded, Gluten Free, Dairy Free, Egg Free, & Nut Free!
Print Recipe
5 from 1 vote

Instant Pot Veggie Loaded Beef Stroganoff :: Gluten Free & Dairy Free!

Ingredients

  • 2 tbsp coconut oil or olive oil
  • 1 medium onion diced
  • 6-8 ounces white mushrooms sliced
  • 1 heaping cup thinly sliced cabbage about ¼ of a small head of cabbage
  • 1 heaping cup shredded carrot 1 medium carrot
  • 1 heaping cup chopped cauliflower about ¼ of a head of cauliflower
  • 1 tsp dried thyme
  • 3 cloves of garlic minced
  • 2 tbsp Namaste GF Flour Blend most GF flour blends should work here
  • ¼ cup red wine of choice
  • 1 ½ – 2 pounds grassfed stew meat
  • Sea salt and pepper to taste
  • 1 tbsp coconut aminos
  • 3 cups beef bone broth You can also make beef broth in the slow cooker. Chicken bone broth does work if that is what you have.
  • 8 ounces GF pasta I used the Jovial GF Spiral Pasta
  • ½ cup plain coconut yogurt to your preference
  • Chopped parsley to garnish

Instructions

  • Turn the Instant Pot on to “Saute” and add the coconut oil to warm. Once the Instant Pot is nice and hot, and the oil warmed, add the onion, mushrooms, cabbage, carrot, cauliflower, and thyme, with a big pinch of sea salt. Saute for 7-10 minutes until fragrant and golden.
  • Add the garlic and GF flour, stir to combine and coat the veggies, and cook for 1-2 minutes.
  • Add the wine, stir to combine, stir off any bits on the bottom of the pan, and cook the wine for 1-2 minutes.
  • Turn the “Saute” feature off. Season your beef stew meat with sea salt and pepper, and add to the Instant Pot. Pour in the coconut aminos and beef broth, and stir everything to combine.
  • Put the lid on the Instant Pot and seal the valve. Press “Manual” on the Instant Pot, and bring the time down to 15 minutes. The Instant Pot will take around 5 or so minutes to come to pressure before counting down the 15 minutes of pressure cooking time.
  • Once the Instant Pot has pressure cooked for the 15 minutes, release the valve right away. Open the lid, stir in the pasta, and put the lid back on. Seal the valve, press “Manual,” and bring the time down to 3 minutes. This will cook the pasta to al dente.
  • Once the 3 minutes of pressure cooking is done, release the valve right away, open the lid, and stir in the coconut yogurt, and season with salt and pepper to your taste. You can garnish with chopped parsley if you like too.

Notes

  • Slow Cooker tips! YES! You can make this in your slow cooker if you don’t have an Instant Pot! Every ingredient is the same EXCEPT you will be halving the bone broth (use 1 ½ cups) since you will need to cook your pasta separately. Saute your veggies in a skillet to give them more flavor, just like the saute in step 1 above. Put everything but the pasta and yogurt into the slow cooker, stir to combine, and cook on high low for 8-10 hours. Once the stroganoff has slow cooked for 8-10 hours, stir in the yogurt and cooked pasta, and taste for seasoning to your preference.
  • I get the So Delicious brand of plain coconut yogurt in 32 ounce tubs at our local grocer. You can also make coconut yogurt!
  • I love adding finely chopped baby spinach to the Instant Pot after the stroganoff has cooked – it will wilt into the hot stroganoff and give another layer of veggie and color!
  • I tend to pepper my stroganoff per bowl – it doesn’t taste like stroganoff to me without a good amount of pepper, but some kids might be sensitive to that. I set the pepper grinder at the table and the kids can do it to their preference.
Instant Pot Beef Stroganoff :: Veggie Loaded, Gluten Free, Dairy Free, Egg Free, & Nut Free!

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Nourishing 2 Week Meal Plan {Fall Inspired Part 1}

September 7, 2021

A cozy, fall inspired menu plan with busy families, school schedules, and nourishing goals in mind!

Nourishing 2 Week Meal Plan {Fall Inspired Part 1}

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Getting back into the groove…

We are a couple weeks into school, and I feel like most of my readers are flowing back into fall school routines, so I’d say it’s safe to start talking about fall menus! Fall certainly has a different feel than going from spring to summer menu plans – does it feel like that to you? For the most part it felt like late spring and into summer, the meal planning goes a little more “fly by the seat of your pants” style, and then once September hits, everyone has no choice but to plan a little bit more, or dinner will never hit the table!

Before we get started!

If you have never seen one of my meal plans, I would invite you to start with the Winter Meal Plan Part 1 and the Winter Meal Plan Part 2. Even though we are not full swing into cold weather, the information at the beginning of each of those posts will help you understand my meal plan approach, how I like to handle macronutrients to balance meals, questions you might have about portions and family sizes, and even more. Make a pit stop there first, and then come back to get some fall inspired meals!

Nourishing 2 Week Meal Plan {Fall Inspired Part 1}

School staples, and some lunchbox shortcut favorites

With school starting back up, and the long, daunting thought of the lunchbox packing task that awaits us for the whole year, I thought I would put some lunchbox staple favorites all in one place. Some because I didn’t have a ton of room to always label and link veggie/cracker dips and dressings for salads. And also so that you can see some examples of some store bought snacks and favs that I keep in my pantry. I’ll break these up so that you can find them easily!

Nourishing 2 Week Meal Plan {Fall Inspired Part 1}
Build your own nachos lunchbox with store bought olives and chips (see below for links!)

Staple store bought lunchbox sides

For the most part, these are used sparingly and minimally – a hand full here, and a few there. But they are great to have on hand in the pantry, and especially help kids that are newer to “real food” make the transition to healthier lunchboxes without giving up some comfortable favorites. I also have a post with 11 Healthy Packaged School Snacks for Kids that I use for morning snacks at school here and there, but they also work well in lunchboxes.

Charcuterie Board style lunchbox using the Simple Mills crackers & a Bear Nibbles Yo-Yo Fruit/Veg Strip!

Staple dressings and dips

I’m going to go ahead and list all of our favorite dressings below, and you can put your kids’ favs into your meal plan as you go. I also wanted to mention that we get guacamole cups and hummus cups at Costco. If you don’t have access to Costco, you can find them at most grocery stores these days. You can also find Wholly Guacamole cups and Go Go Dippers Hummus cups online. There are also fantastic, simple recipes for guacamole and super simple hummus in the Lunchbox Staple Chapter of my cookbook, The Little Lunchbox Cookbook!

Fruity Poppy Seed Dressing in the Rainbow Chicken Salad from The Little Lunchbox Cookbook!

Veggie Soup Swaps

One of my goals each week in the cooler months of the year, is to get 1-2 bone broth based soups into the family by week’s end. Usually it is a veggie based soup, which the girls have devoured since infancy, and sometimes it is a heartier dinner soup with more protein and bulk. You’ll notice in the meal plan that usually my rhythm is to make the soup for the week on the weekend and that way it is easy to add to a thermos for school lunch later in the week. I know that not every kid will love every soup, and luckily for you, there are a myriad of soups to pick from both on the blog and in my cookbooks. If you have little guys at home, I would encourage you to start these young so that they develop a palate for these tasty soups that are such a great way to get nourishing bone broth and mineral rich veggies in! (Heartier, dinner type soups are linked in the dinner section below)

Copycat Alphabet Soup recipe from The Little Lunchbox Cookbook!

So let’s kick off this Fall Menu Plan!

Here is a PDF for you to download for the full 2 week fall meal plan with links to recipes included. {See below this section for a blank version if you want to fill in your own!}

Want to build your own meal plan?

Go for it! My way of doing meals is definitely not the only way! And my recipes are not the only recipes around! Here is a blank PDF for you to print and fill out your own.

Dinner swaps!

I know that not every dinner chosen on the meal plan below will fit with every family’s tastes. There are so many choices for how to fill this in, which is why I never posted meal plans before. I really want you to fill the meal plan in to your family preferences. The plan below is simply inspiration and a guide to show you how I flow certain meals into others, how I double up meals, and how I balance a day’s macronutrient needs for my family. Here are some fall inspired dinner swaps for anything on the menu that you might want to change. Most of this list is from right here on the blog. Any recipe links that have a page number are from my cookbooks. Those with page numbers in green are from The Little Lunchbox Cookbook, and those with page numbers in pink are from Nourished Beginnings.

Pot Pie Soup dinner!
Dinner Ideas Healthy Kids and Teens Lunch Ideas Real Food 101 Real Food Tips school lunches

One Skillet Copycat Hamburger Helper :: Gluten Free, Dairy Free, & Veggie Loaded!

August 21, 2021

Hamburger Helper nostalgia with a nutrient loaded, healthy whole foods twist!

One Skillet Copycat Hamburger Helper :: Gluten Free, Dairy Free, & Veggie Loaded!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

The slow transition from summer to fall routines…

I started noticing the sun a little lower in the sky during our after-dinner swims on the big lake a week or so ago. It’s always a little bittersweet to me. We had such a fun, carefree summer. We put school completely behind us. We played and hiked, read a zillion books, and swam (and swam some more!). But when the sun starts setting just a little earlier we are all at the point of being ready to get back to a little more routine. We’re certain to have another good month of beach days left, but I was ready to start thinking about fall meal plans! And I know you all have been asking for my “Hamburger Helper” copycat that I have posted a here and there to Instagram. Today is the day!

One Skillet Copycat Hamburger Helper :: Gluten Free, Dairy Free, & Veggie Loaded!

An 80’s classic…and some curious foodie kids

It’s no secret this momma grew up in the 80’s and 90’s. Boxed dinners were totally the thing, and while I really don’t remember my mom ever using this particular one that often, we did have our fair share of convenience foods. Earlier this summer the girls asked if they could try Hamburger Helper – I still have no idea where they heard about it, but it doesn’t matter. Our kids don’t live in a bubble, and I want to help them learn how to work through this kind of situation because it will be hitting them from every angle for the rest of their lives!

One Skillet Copycat Hamburger Helper :: Gluten Free, Dairy Free, & Veggie Loaded!

Kids that can use critical thinking…and creative solutions!

My approach to most of these kind of situations is to first show them them box ingredients and see what they think. No condemnation. It’s more of a “well before you decide to eat something, it’s probably a good idea to see what you will be putting into your body first.” When they were little, I’d read it for them and be more verbal in helping them draw conclusions (remember wayyyy back when Chloe, my oldest, was in preschool and the little boy wanted her to make him “mac n cheese” in the preschool play kitchen?!). They are old enough to see through the marketing now, but I still see the value in this exercise. We went to the store, found the Hamburger Helper, and it was a pretty quick peek before they asked “well, can we make it at home instead?!” I mean, saucy, cheesy, noodles and beef…what’s not to love?!

One Skillet Copycat Hamburger Helper :: Gluten Free, Dairy Free, & Veggie Loaded!

Same fun meal, same fun taste…with an upgraded whole foods twist!

I’ve been fussing around with this “copycat” Hamburger Helper recipe, as gluten, dairy, egg, nut, and sugar free, and it’s pretty spectacular! You can see in the pictures how I’ve also managed to veggie load it, and that is because I truly want this to be a one skillet, no other side items needed kind of a dinner. That is the whole point of the hamburger helper anyway, right? Something that will be a no-fuss, weeknight friendly comfort food. School nights can be hectic, and I’m hoping to help you fill the kids up with real food in a fun way.

One Skillet Copycat Hamburger Helper :: Gluten Free, Dairy Free, & Veggie Loaded!

But will my kids “taste” the veggies???

The flavor that comes from the aromatics and mushrooms is where the depth and amazing flavors build. If you think the kids will be funny about the pieces, just cut them smaller or buzz them up in the food processor. It does look like a lot to start, but it really, really cooks down. And the spinach? Well spinach is magical like that. Once it cooks in a dish like this, you never taste it, so you can get all the health benefits without the kids having to fuss over the taste!

One Skillet Copycat Hamburger Helper :: Gluten Free, Dairy Free, & Veggie Loaded!

Back to school meal plans, and a little prep help

I really hope this Hamburger Helper skillet makes the perfect back to school dinner for your meal plan this fall! I think if you are one of those families that comes home from the day super late, having the veggies chopped before-hand would help. You have a couple choices. Either chop the veggies the night before, so that you can just dump them in the pan when you get home. Or, you could just buzz them up in the food processor to cut the chopping step down a little – it really doesn’t matter if the veggies are cut in a perfect dice.

One Skillet Copycat Hamburger Helper :: Gluten Free, Dairy Free, & Veggie Loaded!
Print Recipe
5 from 1 vote

One Skillet Copycat Hamburger Helper :: Gluten Free, Dairy Free, & Veggie Loaded!

Ingredients

Instructions

  • Heat your skillet to medium high heat, melt the coconut oil, and add in the onion, carrot, pepper, and mushrooms to cook for about 5 minutes with a big pinch of sea salt until everything is soft and sweet.
  • Add the spinach and garlic and cook for about a minute, stirring them into the cooked veggies.
  • Add the ground beef to the pan with another pinch of sea salt and pepper to season the beef, and break the beef up to brown up in the pan.
  • Once the beef is browned, stir in the nutritional yeast, potato starch, and paprika until everything is coated and incorporated. Then, add the pumpkin puree, tomato paste, coconut aminos, bone broth, and coconut milk, and stir to combine.
  • Add the pasta and bring everything to a simmer. Stir around after a minute and add a lid to the pan, bringing the heat down to medium-low to simmer until the pasta is al-dente. Take the lid off every few minutes to stir and make sure the pasta is not sticking to the bottom of the pan. If you need a little extra liquid you can add more broth or water. Once the pasta is cooked through, sea salt and pepper the skillet meal to your taste and serve!

Notes

  • The nutritional yeast gives a cheesy flavor to the skillet without the dairy. If you tolerate dairy and want to use cheese, just add the cheese in to melt at the end.
  • The potato starch helps thicken the sauce. You could also use tapioca starch or arrowroot.
One Skillet Copycat Hamburger Helper :: Gluten Free, Dairy Free, & Veggie Loaded!

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Skillet Chicken and Kale with Garlic Mushroom Sauce

January 9, 2021

Add this easy, 20 minute skillet chicken and kale with garlic mushroom sauce dinner to your busy weekday menu!

Skillet Chicken and Kale with Garlic Mushroom Sauce

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Happy new year!

I took a look back at some of my new year recipe posts over the years this week, and I noticed a trend. They are all about getting back to the grind, eating well, but with kids in mind. Because those little guys don’t feed themselves, and they sure as the sun aren’t going to eat a boring kale salad everyday just because you have a few health goals 😉 {Go on ahead and call the real food police on that one – they already know I am not a fan of kale salads 🙂 }

Skillet Chicken and Kale with Garlic Mushroom Sauce

Get the kale in, but in a kid friendly way!

The kids need to eat dinner too – and you don’t want to be a short order cook, I’m guessing. Veggie variety is the key, dear momma. Those kids don’t need kale everyday – and quite honestly, neither do you. We have a variety of veggies, every color of the rainbow, available to us for a reason. Those colors equal different nutrients, so it is important to change it up. But on those days that you’re going to get those dark green leafy nutrients in, you might as well make them taste amazing…amiright?!

Skillet Chicken and Kale with Garlic Mushroom Sauce

All in one skillet dinner in 20 minutes?!

YES please! We all need yummy weeknight dinners that are easy to make, and don’t fill up the sink with a load of dishes. You’ll need a pot to boil your pasta in if you choose to serve with pasta, but the rest of the dinner is done in one skillet in about the time that it will take the boil the water and cook the pasta – and that is a recipe for the perfect weeknight dinner!

Skillet Chicken and Kale with Garlic Mushroom Sauce

The Method :: The Chicken

I have a secret place in my heart for the delicious flavor of seared chicken thighs, but if you are more of a chicken breast person, you can totally use that. Simply whisk the seasoning in a shallow dish, coat the chicken, and sear it off in a super hot skillet. The key to the flavor is allowing it to form a little golden crust!

Skillet Chicken and Kale with Garlic Mushroom Sauce
Skillet Chicken and Kale with Garlic Mushroom Sauce

The Method :: The Flavorful Veggies

There is just something magic about a hot skillet, sliced mushrooms, and a little time. The golden color after cooking mushrooms is big flavor that will infuse the creamy sauce along with the garlic – don’t skip this part! It doesn’t take long! And one of the reasons I chose fast cooking veggies like kale and frozen green beans is so that you don’t have to spend extra time cooking that part. You’ll simply add the kale into the pan after the mushrooms turn golden and make the rest of the sauce. The green beans will cook while the sauce simmers. And bonus! All of these veggies have fat soluble vitamins – so eating them with the fatty cream sauce not only makes them easier to eat for kids, it makes the vitamins absorb better for their growing bodies!

Skillet Chicken and Kale with Garlic Mushroom Sauce
Skillet Chicken and Kale with Garlic Mushroom Sauce
Skillet Chicken and Kale with Garlic Mushroom Sauce

The Method :: The Dairy Free Cream Sauce

I know what you’re thinking…how can you get a cream sauce without dairy?! I also know what your first thought will be when you see coconut milk. Let me be the first one to tell you – I am not a fan of coconut…of any kind! So let that be the proof that the sauce doesn’t taste like coconut – it really takes on the flavors of the rest of the skillet, and just leaves a super creamy heaven for the chicken and veggies to soak in. {You can call the real food police on the coconut admission too…they already know it isn’t my fav!} And a quick note for those that tolerate dairy – cream or whole milk will work just fine here if you would rather use that.

Skillet Chicken and Kale with Garlic Mushroom Sauce

To pasta, or not to pasta?

If you have kiddos, and they can tolerate pasta of any kind, I’m thinking you’re going to find the dinner goes down even easier mixed with some fun pasta! Whether you like regular pasta, or gluten free, there are so many healthier choice varieties these days, and if you are off pasta for a bit, you can just serve your plate without the pasta. I think it tastes amazing over a baked potato or sweet potato.

Skillet Chicken and Kale with Garlic Mushroom Sauce

Skillet Chicken & Kale with Garlic Mushroom Sauce

Ingredients

  • 1 tsp basil
  • 1 tsp oregano
  • 1 tsp onion powder
  • 1 tsp garlic powder
  • 1 tsp sea salt
  • ½ tsp pepper
  • 5-6 boneless chicken thighs
  • 4-6 tbsp olive oil ghee, or butter
  • 6 oz mushrooms sliced
  • 2-3 cups chopped kale
  • 5 cloves of garlic minced
  • 1/3 cup white wine broth would be fine here
  • 1 ¼ cups full fat coconut milk or cream/milk
  • 2 handfuls of frozen green beans
  • Sea salt and pepper to taste
  • Cooked pasta of choice to serve over About 3 cups dry pasta. I use the Gluten Free Jovial or Tinkyada rice pastas

Instructions

  • Whisk the basil, oregano, onion powder, garlic powder, sea salt, and pepper in a large dish until combined. Pat dry the chicken thighs and toss them with the seasonings in the dish until the chicken is coated well. You can do this up to 24 hours in advance. If you season the chicken in advance, put plastic wrap around the dish and place it in the refrigerator until you are ready to make dinner.
  • Melt 4 tbsp of olive oil in a large skillet over medium high heat. Add the seasoned chicken thighs to cook until both sides are golden brown on each side, about 3-4 minutes per side. Take the browned chicken thighs out of the skillet onto a plate and set aside while you cook the veggies and sauce. *Keep all the leftover oil and browned bits in the skillet to cook the rest of the veggies in – so much flavor!
  • Melt another 1 tbsp of ghee in the skillet over medium heat. Add the mushrooms and cook for 5 minutes until the mushrooms are fragrant and golden. Add the kale and garlic and cook for a minute or two.
  • Bring the heat up to medium high, and add the wine to deglaze the pan, simmering for a minute or 2. Add the coconut milk and green beans, stir, and bring to a simmer. Put the cooked chicken thighs in the skillet sauce, and simmer for 5-7 minutes.
  • Serve the chicken with mushroom garlic sauce over cooked GF pasta of choice. If you are grain free, you can serve this over a baked potato or sweet potato!

Notes

  • If you have fresh green beans versus frozen, you’ll just have to cook them in the pan a bit longer but it does work.
  • You can use spinach instead of kale, but it does cook up faster, so just add it at the end to wilt in.
Skillet Chicken and Kale with Garlic Mushroom Sauce

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Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

December 30, 2020

Healthy comfort food for your dinner rotation! Stuffed Butternut Squash packed with flavor, and creamy without the dairy or gluten!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Happy new year!

How about a new dinner idea for your menu rotation this winter? We’ve been enjoying these stuffed butternut squashes all fall long, and my girls have devoured enough of them that I thought it about time to share the recipe with you!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

Fancy presentation, easy peasy prep!

I know the idea of a stuffed squash seems time consuming, but it really is very little hands-on time. The oven does most of the work for you, and you can get so much done while dinner is in the oven! You could even roast the squash on a prep day if you do that, so that it is ready to go during the week. This also makes the perfect weekend comfort dinner when you do have a bit more time at home!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

The Method :: The Roasted Squash

A simple slice down the length of the butternut squash is all the cutting you need to do for this squash dinner. No peeling or dicing – my kind of dinner prep! After you scoop the seeds out, rub some olive oil over the flesh and sprinkle salt and pepper and you’ll be hands free while the squash caramelizes and sweetens in the oven.

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

The Method :: The Filling

While your squash is roasting, the filling can be made in about 15 minutes. That gives you plenty of time to clean up the kitchen, help with homework, or tend to kiddos while the squash finishes roasting! To make the filling you’ll sweeten your aromatics before adding some grassfed ground beef. The nutritional yeast adds a cheesy flavor to the cream sauce without cheese! Heaven! Once the veggies and beef are cooked, you’ll coat them in potato starch so that the coconut milk will thicken once it hits the pan. You can swap an starchy flour you like here from tapioca to arrowroot. I leave the broccoli to add until the end so it doesn’t get too mushy. If you prefer your broccoli very soft you could add it earlier. The creamy filling is just so decadent and flavorful!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

The Method :: Assembling and Roasting the Stuffed Squash

Once your squash is finished roasting, you’ll easily be able to scoop little spoonful’s of the soft squash into your skillet filling. This does 2 things – it makes a perfect little well for the skillet filling to stuff into the squash, and secondly it stirs into the skillet filling, making it even creamier and buttery in taste! After stirring the squash into the filling, you can “stuff” the squash! A little sprinkle of the almond flour based topping and the stuffed squash is ready for the oven!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

An Important Note on Squash Size and Doubling!

Most of the time when I am grocery shopping, I pick out the short, fat little butternut squashes. I would consider them to be “small” butternut squashes. The recipe as written uses a small butternut squash, and feeds my family of 5 for one meal. If you need more servings, this recipe doubles very easily. You could use 2 small butternut squashes, or one large. I feel like the large butternut squashes take longer to roast, so when I do want more leftover, I tend to just make 2 small butternut squashes in a large, 9×13 baking pan, so they cook faster. And let me tell you, the leftovers are *ahhh-mazing* for breakfast the next day, dear momma!

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

Can I Use Dairy or Cheese If I Tolerate It?

Absolutely! I know many, like myself, find too much dairy to be inflammatory, so typically this time of year, my body is ready for a little dairy break after the holidays. If you tolerate cheese, that makes such a yummy topping for the stuffed squash. We did that a couple times this fall with some Manchego, a sheep’s milk cheese that my dairy sensitive daughter and I tolerate very well. You could also sub real milk or cream for the coconut milk if you have access to that.

Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!
Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!
Print Recipe
5 from 2 votes

Creamy Paleo Stuffed Butternut Squash

Ingredients

For the Roasted Squash

  • 2 tsp olive oil butter is ok here if you tolerate that
  • 1 small butternut squash halved and seeded
  • ½ tsp sea salt
  • ¼ tsp pepper

For the Filling

For the topping

Instructions

For the Roasted Squash

  • Pre-heat the oven to 425 degrees.
  • Rub the olive oil over the 2 halves of squash, and sprinkle with salt and pepper. Roast in a baking dish for 40 minutes at 425 degrees until soft. You can make the filling while the squash roasts.

For the filling

  • Warm the olive oil in a skillet over medium high heat, and add the onion and pepper. Sprinkle some sea salt and cook over medium high heat for 5-7 minutes until fragrant and soft.
  • Add the garlic and cook for a minute
  • Add the ground beef, Italian seasoning, salt, pepper, and coconut aminos and cook until the beef is browned. Stir and break up the meat into small pieces as it cooks.
  • Once the beef is browned, stir the nutritional yeast and potato starch into the mixture, and combine until everything is coated well. Pour the coconut milk and broccoli into the pan and stir until the coconut milk thickens, a couple of minutes. The broccoli will still have some bite to it, but it will cook more in the oven – if you add too early it will get too mushy.

Assemble the stuffed squash

  • Once the squash is done roasting, scoop some of the flesh into the filling mixture in the skillet and stir to combine. Make enough room in the squash to be able to “stuff” it, leaving some squash around the sides and bottom.
  • Once the squash has been stirred into the filling mixture, scoop the ground beef mixture into the squash to stuff it.
  • Mix the topping ingredients with a fork in a small dish, and sprinkle over the top of the squash. Bake in a 425 degree oven for 12-14 minutes, until the topping is golden.

Notes

  • If you need more servings, this recipe doubles very easily. You could use 2 small butternut squashes, or one large. I feel like the large butternut squashes take longer to roast, so when I do want more leftover, I tend to just make 2 small butternut squashes in a large, 9×13 baking pan, so they cook faster.
  • If you tolerate cheese, that makes a delicious topping too!
Creamy Paleo Stuffed Butternut Squash :: Gluten & Dairy Free!

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Gluten Free Pumpkin Enchiladas

October 7, 2020

Put a fall spin on your favorite Taco Tuesday enchiladas with an easy and delicious and pumpkin enchilada sauce!

Gluten Free Pumpkin Enchiladas

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Jackets, jeans, and fuzzy hats…

Yup, we pulled out the ‘ol fall bin of outside gear this past week, and it looks like it’s pretty much here to stay! It kinda feels like I just put all of this stuff away, but the reality is, our fall season is pretty amazing, and we’ll take all the chilly autumn hikes and pretty fall colors as we can!

Gluten Free Pumpkin Enchiladas

A new spin on a family favorite!

Enchiladas are always a very enthusiastic dinner night in our house! Maybe a once a month treat during warmer months, they become more like an every other week thing when the weather turns cold. Last fall, I played around with the idea of a pumpkin base for the enchilada sauce instead of my original tomato based enchilada sauce, because I didn’t have tomato sauce in my pantry. The result was a very rich, perfectly decadent pumpkin enchilada sauce with subtle hints of the fall season. My crew was in love!

Gluten Free Pumpkin Enchiladas

The Method :: The Pumpkin Enchilada Sauce

In under 10 minutes, your pumpkin enchilada sauce will be done, and I think you are going to be floored at the rich flavor! You can make your sauce ahead of time on a prep day too. Just cook the aromatics in some butter and then simmer with canned pumpkin, broth, and warm seasonings. You’ll then use an immersion blender to smooth it all out into a velvety sauce for the enchiladas.

Gluten Free Pumpkin Enchiladas

The Method :: The Pumpkin Enchilada Filling

You’ll have to restrain yourself from sneaking spoonful after spoonful of this enchilada filling before you stuff your tortillas! The veggies cook down super sweet, not only giving the filling amazing flavor, but also packing out the meal with mineral rich veggies for the family! You can use whatever protein you wish! We purchase a half of a grass-fed cow each year, so I usually use our ground beef, but chicken or beans work great here too. Once the filling cooks, you will stir in some of the pumpkin enchilada sauce and some cheese, making a seriously addicting enchilada filling!

Gluten Free Pumpkin Enchiladas

The search for the best gluten free tortillas

If your household has to be gluten free, it is SO worth the little bit of time it takes to make your own tortillas with my new tortilla recipe! Most gluten free wraps that you get from the store are fussy to work with, and they are so expensive! You can make a batch of these tortillas up to a day in advance, and they will roll right up for you with the greatest of ease. You could also make them on a prep day and just stash them away in the freezer so that you can use them when you are ready.

Gluten Free Pumpkin Enchiladas

Feed a crowd!

I think this fun spin on a classic would be perfect to serve on Halloween night before trick-or-treating, or at any fall parties! The recipe as written feeds my family of 2 adults and 3 older kids for one meal with some leftover for one or 2 people the next day. If you have a smaller family or younger children, this will definitely feed you for 2 meals. If you are feeding a crowd, perhaps roll the tortillas tighter with less filling, or cut the tortillas in half so that the enchiladas themselves are smaller, party sized portions.

Gluten Free Pumpkin Enchiladas
Gluten Free Pumpkin Enchiladas
Print Recipe
5 from 1 vote

Gluten Free Pumpkin Enchiladas

Ingredients

FOR THE PUMPKIN ENCHILADA SAUCE ::

FOR THE ENCHILADAS ::

  • 2 tbsp butter or olive oil for cooking in
  • ½ medium onion diced
  • 1 red bell pepper diced
  • ¼ head of cabbage sliced into strips
  • 1 lb grassfed ground beef
  • 1 cup frozen organic corn
  • 1 heaping handful of baby spinach chopped
  • 2 cups of cheese divided
  • 1 recipe of the above Pumpkin Enchilada Sauce
  • 8-10 tortillas of choice depending on the size of your tortillas (I use my own GF Tortillas, but store bought is fine too)

Instructions

Make the Pumpkin Enchilada Sauce:

  • Melt the butter in a large sauce pot over medium high heat and add the onion and pepper with 1 tsp of sea salt. Cook the veggies until soft and sweet, about 7 minutes.
  • Add the garlic, chili powder, cumin, and cinnamon and stir to combine, cooking for 1 minute.
  • Add the pumpkin, green chilis, and water, stir to combine and bring to a simmer for 3 minutes.
  • Turn the heat off and use an immersion blender or regular blender to blend the sauce until smooth. Sea salt and pepper the sauce to your taste.

Make the Enchilada Filling:

  • Melt the butter in a large skillet over medium high heat, and add the onion, pepper, and cabbage with a big pinch of sea salt. Cook over medium high heat for 10 minutes until the veggies are soft and sweet.
  • Add the ground beef and cook through until browned.
  • Add the corn and baby spinach and cook for 5 minutes over medium heat until the spinach wilts and the corn is soft.
  • Turn the heat off and stir in ½ cup or so of cheese, and 1 ½ cups of the Pumpkin Enchilada sauce.

Assemble and bake the Pumpkin Enchiladas:

  • Pre-heat the oven to 400 degrees.
  • Spread 1 cup of the Pumpkin Enchilada Sauce on the bottom of a 9×13 baking dish or casserole pan.
  • Scoop the pumpkin enchilada filling into your tortilla shells (I use my own GF Tortillas but store bought is fine too), roll them up, and line them up in the casserole pan. The amount of filling in the shells will depend on what the size of your tortillas are.
  • Once you have all of your enchilada tortillas filled and lined up, pour the remaining pumpkin enchilada sauce over the top of the rolled up tortillas and sprinkle with 1 – 1 ½ cups of cheese.
  • Cover the baking dish with foil and bake at 400 degrees for 20 minutes until the sauce and cheese are bubbling. You can put the pan under the broiler for a few minutes if you would like a pretty browned top.
Gluten Free Pumpkin Enchiladas

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Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

September 2, 2020

Skip the fussy prep and make skillet stuffed peppers with the most rich, delicious flavor, sure to make the whole family happy!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

Product links in this post are affiliate links. It does not cost you anything, and helps maintain the free information on this site, as well as answer the questions of “what brand do you use?” Please know I never personally recommend any product I wouldn’t use on my own family.

Back to school and fall routines!

To say we were pumped for school to start this week is an understatement! This crew (and this momma!) thrive on routine, and while we absolutely enjoyed every ounce of our summer beach time over the last few months, the first day of school brought some of the biggest smiles I’ve seen in months! The promise of seeing favorite teachers and reuniting with friends was almost too much to handle!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

Long school days call for easy, comforting skillet dinners!

Re-thinking stuffed peppers into an easy weeknight prep skillet was born on a particularly long remote schooling day this late spring. The kids were capital D.O.N.E. and this momma had literally forgotten every ounce of 5th grade math from her youth, so a comforting, easy dinner was in store for all! Instead of actually stuffing the peppers, this fast deconstructed version is weeknight friendly, and *oh so* satisfying!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

One pan dinner – veggies included!

Because one pan was about all I had the time and energy for that day, I decided to stuff this stuffed pepper skillet with enough veggies to be able to say the whole thing was a full meal so that I didn’t have to make extra sides! Not only are the super sweet, kid friendly bell peppers scattered throughout, I also added a whole box of chopped baby spinach. The baby spinach wilts into the skillet meal, and the kids will never taste it. This is truly one of my secret weapons in getting greens into so many of my meals.

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

The method

The secret to the rich, savory sauce for this skillet dinner lies in getting a good caramelization of the onion and garlic, and then using the seasoning combination with the coconut aminos to flavor the beef. Once this important skillet work is done, all you have to do is dump in veggies, rice, marinara sauce, and broth, and sit back and let it cook until the rice is tender. Of course adding the cheese at the end and sliding the whole skillet under the broiler is what takes this dinner over the top!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

Leftovers ideas

I’ve made these stuffed pepper skillets a hand-full of times during this summer, even though it screams fall and winter food! Every time I make it, the girls ask if I can put it in their thermoses for school lunches this fall. I’m a huge fan of “cook once eat twice,” so I’m all about that! The recipe as written makes a large skillet full, and my family of 5 usually has at least a couple of kid portions leftover for the next day. If you are a smaller family or have smaller kids, you’re sure to get 2 meals out of this!

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!
Print Recipe
5 from 2 votes

Skillet Stuffed Peppers :: An Easy, Healthy One Pan Dinner!

Ingredients

  • 1 tbsp butter
  • 1 tbsp olive oil
  • 1 medium onion diced
  • 4 cloves of garlic minced
  • 1 lb grassfed ground beef
  • 1 tbsp Italian seasoning
  • 1 ½ – 2 tbsp coconut aminos this is like a soy sauce
  • 1 tsp sea salt
  • 1 tsp cumin
  • ½ tsp smoked paprika
  • 1 – 5oz box baby spinach chopped
  • 1 ½ large or 2 small/medium bell peppers large dice
  • 1 cup long grain white rice
  • 1 – 32 oz jar marinara sauce
  • 1 cup water or bone broth I do like to make about ¼ cup of this liquid a really dry red wine but that is completely optional. I think it makes the sauce even richer – totally up to you though!
  • 1 cup cheese of choice to top shredded

Instructions

  • Melt the butter and olive oil over medium high heat in a large, oven safe skillet (I use my 14-inch cast iron skillet. A dutch oven would work too). Add the onion and cook over medium high heat for 5 minutes until lightly golden and fragrant.
  • Add the garlic, cook for a minute, and then add the beef, Italian seasoning, coconut aminos, sea salt, cumin, and smoked paprika. Stir everything together, and cook until the beef is browned and cooked through.
  • Add the spinach and bell peppers, and stir to combine. Then add the rice, marinara, and water and stir until everything is combined well. Bring the skillet to a boil, and then reduce to a simmer with a lid on the pan until the rice is cooked through, about 20 minutes.
  • Once the rice is cooked through, turn the heat off and give the skillet stuffed peppers a stir, tasting for salt to your taste.
  • Turn the broiler on in your oven to “HI.” Top your skillet stuffed peppers with shredded cheese and place the skillet under the broiler for 2-5 minutes until the cheese is melted and golden to your liking. Every oven broiler runs differently, so check the cheese around 2-3 minutes in case yours runs hot. Mine takes about 5 minutes.

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30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

March 18, 2020

Busy week? This 30 minute BBQ chicken thighs and roasted veggie dinner is a full meal on 2 sheet pans!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

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So close we can smell it!

You know that feeling when you take a hike and you can just smell spring in the air?! When the kids get warm enough to pull jackets off after hiking and climbing trees for hours? There is just nothing like the feeling of making it through another Michigan winter season. It has thawed out a bit early this year, and I am totally here for it!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

Quick dinners & more outside time

Sheet pan meals are my go-to for busy days that I am not at home much. Everything for one meal on a couple of sheet pans? Sign. Me. Up. If you pop to the bottom of the recipe in this post, you’ll see just how many sheet pan meals are on the blog, and why I love them so much. And one of my sheet pan goals is always to make sure that everything can go in at the same time and cook at the same temp – I’ve got you covered on the prep time and simplicity, dear momma!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

The method :: The Sheet Pan BBQ Chicken Thighs

The chicken thighs can be prepped in less than 10 minutes *AND* can be prepped in the dry rub ahead of time – even up to 24 hours ahead of time. This means you can prep the meat the night before if you plan to be gone all day, or if you have nappers at home, you can get the chicken ready while babies are sleeping so that when dinner time arrives (aka “the witching hour” for those of you with babies!), all you have to do is toss the meat and veg onto the sheet pans and bake them off while you tend to the kids. Simply whisk the dry rub ingredients into a large dish, toss in the chicken thighs, and you can bake them off from there, or you can wrap the dish up and put it into the fridge until you are ready to bake them for dinner.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!
30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!
30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

The Method :: The Sheet Pan Roasted Veggies

This is about as easy as it gets – just chop, toss, and roast. You could chop the carrots and broccoli ahead of time, but you’ll want to do the potatoes right before you put them into the oven, or they will brown with air if you chop them too far in advance. The roasted veggies cook right alongside the sheet pan chicken thighs, and everything is done at the same time. The veggies can also be swapped out for whatever is in season or on sale. Once spring hits, you can swap the broccoli for asparagus! In the summer, take advantage of all that great farmer’s market produce! And in the fall, swap the potatoes for sweet potatoes or squash! You can serve everything as is, or add a pile of buttered rice if the kids need a little extra.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

How spicy is the rub?

This rub is really mild – perfect for kids. If you love extra heat, I would very highly recommend swapping the sweet paprika for another tablespoon of smoked paprika – that is my favorite way to eat this chicken, and I often make a separate batch of extra heat chicken thighs just for me! I love the leftovers sliced over a salad for lunch the next day.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

Chicken thigh sourcing

If you are lucky enough to grab thighs from a local farmer that keeps their chickens on pasture, that is always going to be the best bet! But, I also am not against the organic chicken thighs I’ve been able to find at Costco. It is a great price point, and it is so nice to have in the freezer for those times when I need a really quick meal for my family, and it will always be 1000% better than choosing take-out for dinner.

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

Ingredients

For the Sheet Pan BBQ Chicken

For the Sheet Pan Roasted Veggies

Instructions

  • Pre-heat the oven to 425 degrees and line a sheet pan with Silpat or unbleached parchment paper. You will need a second sheet pan for the veggies but you won’t need to line the second sheet pan.
  • Whisk the seasonings for the BBQ chicken in a large dish and set aside. Use a paper towel to pat dry your chicken thighs, and then place them into the dish with the BBQ rub. Mix the chicken thighs with the seasoning blend, coating each thigh completely. (You can do this hours or up to a day in advance, wrapping the dish up with plastic wrap and letting it marinate in the refrigerator.)
  • Place the BBQ rub coated chicken thighs on the Silpat or unbleached parchment paper lined baking sheet and set aside.
  • Toss the veggies with the olive oil, sea salt, and all purpose season on the second sheet pan, until coated evenly.
  • Bake both sheet pans in a 425 degree oven for 30 minutes. If you cut your potatoes too large, that sheet pan might need an extra 10 minutes – be sure to make your potato cubes around ½ – ¾ of an inch.
30 Minute Sheet Pan BBQ Chicken Thighs and Roasted Veggies :: 1 Dinner on 2 Sheet Pans!

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