Parmesan Garlic Spaghetti Squash Casserole

I did not use the right sausage that this recipe calls for, but it was still pretty good!

1 medium spaghetti squash
4 cups broccoli florets
1 lb sausage (spicy Italian or Chorizo)
2 cups mushrooms - diced
2 tbsp minced garlic
16 oz coconut milk
1/4 cup flour
Salt and pepper

Instructions
Preheat oven to 425 degrees.
Slice the spaghetti squash lengthwise and scoop out the seeds. Place the two halves face-down on a baking sheet and place in the oven to bake for 30 minutes.
While the squash is cooking, get the sausage going. Heat a large pan over medium heat and add in the sausage. Break it into pieces with a spatula and cook, stirring occasionally, until browned and cooked through, about 8 minutes. Remove from pan and set aside. Reserve at least 1 tbsp of fat in the pan for the sauce you'll make later.
Remove squash from oven after 30 minutes and set aside to cool. Keep the oven on at 425 degrees.
While the squash is cooling, prepare the creamy garlic sauce. Heat the same pan you cooked the sausage in over medium heat. Once hot, add mushrooms and cook until they begin to soften, about 2 minutes. Add in the arrowroot flour and crushed garlic and stir around to mix well with the mushrooms, about 1-2 minutes.
Next, add in coconut milk, stirring constantly for 2 minutes. Be sure to mix well to dissolve all of the flour into the milk (you don't want any flour clumps). Use a whisk to mix if needed. The sauce will bubble and thicken, keep stirring to prevent burning. After 2 minutes turn heat down to low and simmer.
Now, put it all together. With a fork, scrape out the spaghetti squash "noodles" into a medium casserole dish. Add the cooked sausage, broccoli, and creamy garlic sauce. Mix everything together well.
Place back in the oven to bake for 15 more minutes. Remove and serve.

One Pan Teriyaki Chicken and Veggies

This recipes was very easy with easy clean up when using foil, I ended up having 3 extra servings for leftovers!  Great flavor, and the chicken was very tender!

2 tablespoons olive oil
3 chicken breasts, sliced
1/2 teaspoon sea salt
1/2 teaspoon ground black pepper
1 teaspoon garlic powder
1 teaspoon dried minced onions
3 tablespoons low-sodium teriyaki sauce
3 tablespoons honey
2 cups cauliflower, washed and trimmed
2 cups broccoli florets, washed and trimmed
2 1/2 cups baby carrots, rinsed

Instructions
Preheat oven to 425 degrees
Line a baking sheet with heavy-duty aluminum foil, and pour olive oil on foil
Place chicken, cauliflower and carrots on pan, and toss with olive oil

Season with sea salt, pepper, onions and garlic
Brush with honey and teriyaki sauce
Bake for 25 minutes, then add broccoli
Bake for another 5 minutes, or until chicken is at least 165 degrees, according to thermometer and veggies are tender

One Pan Chicken Sausage and Veggies

I am loving these one pan recipes!!  I have a lot of them pinned on Pinterest, and I take each one and make it my own!

I hope you enjoy as much as I do!

Ingredients

2 cups (~1 small) red potato

3/4ths pound green beans

1 1/2 cup of broccoli florets        

1 1/2 cups chopped bell peppers         

9 ounces chicken sausage        

6 tablespoons olive oil                  

1 teaspoon paprika

1/2 teaspoon garlic powder

1 tablespoon dried oregano

1 tablespoon dried parsley

1/4 teaspoon salt

1/4 teaspoon pepper

Serve over rice and sprinkle with parmesan cheese        

Instructions

Preheat the oven to 400 degrees F.

Line a large sheet pan with foil or parchment paper, I used a stone

Prep the veggies: chop the red potatoes small pieces, trim the green beans and halve, chop the broccoli, chop the peppers into thick squares, and coin the sausage in thick slices.

Place all the veggies and sausage on a sheet pan. Pour the olive oil and all the spices on top. Toss to evenly coat all the veggies and meat.

Bake 15 minutes, remove from the oven and flip/stir all the veggies around. Return to the oven and bake for another 10-15 minutes or until vegetables are crisp tender and sausage is browned.

One Pan Chicken and Veggies

This was by far the best recipe I have made in one pan!  I am all about easy prep and clean up being a busy working mom!

I loved the vegetables and most of them in this pan I would not eat, the flavor was so good with the spices after it baked that all the veggies had the best taste!  I highly recommend this dinner!  

Here is the recipe, I don't always follow the recipe when it comes to spices, I will add more depending on how much it calls for.  This one I used pampered chef Italian seasoning and I used more than what the recipe called for.

2 medium chicken breasts, chopped
1 cup bell pepper, chopped
1/2 onion, chopped
1 zucchini, chopped
1 cup fresh broccoli florets
1/2 cup tomatoes, chopped ( I used grape tomatoes)
2 TBSP olive oil
1/2 Tsp salt
1/2 Tsp black pepper
1 Tsp Italian seasoning
1/4 Tsp paprika

1. Preheat oven to 500 degree F.
2. 
   
3. Chop all the veggies into large pieces. 
4. Chop the chicken into cubes. 
5. Place the chicken and veggies in a medium roasting dish or sheet pan. 
6. Add the olive oil, salt and pepper, italian seasoning, and paprika. 
7. Toss to combine.
8. Bake for 15 minutes or until the veggies are charred and chicken is cooked. 
9. Enjoy with rice, pasta, or a salad.

One Pan Steak and Potatoes

• This dinner was very easy to prep, make and clean up for those busy nights!  
• 
  
• 2 pounds baby red potatoes
• 3 cups of fresh broccoli florets
• 2 tablespoons olive oil
• 3 cloves garlic, minced
• 1 teaspoon dried thyme
• Kosher salt and freshly ground black pepper, to taste
• 2 pounds (1-inch-thick) top sirloin steak, patted dry or Fajita sliced sirloin is what I used

1. Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
2. In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
3. Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
4. Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
5. Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until you like your steak cooked.