Roasted Fall Chicken Dinner

Does a fall dinner roasted on one pan with bacon sound great for dinner? I thought so, which is why you definitely need to try this recipe out!

Ingredients:

4-5 boneless, skinless chicken breasts
2 tsp. garlic salt
2 Tbs. olive oil
1 large sweet potato, peeled and chopped into 1 inch cubes
1 lb. brussels sprouts, cut in half
1 tsp. sea salt
1/2 tsp. fresh cracked pepper
2 Tbs. olive oil
4 slices thick bacon, chopped into 1 inch pieces

Preheat the oven to 450 degrees. Season the brussels sprouts and sweet potato with the sea salt, pepper and 2 Tbs. olive oil. Spread out on a rimmed baking sheet. Rub the chicken breasts with the remaining olive oil, and season with the garlic salt. Place on top of the vegetables. Sprinkle the chopped bacon slices around the chicken on top of the vegetables. Bake in the oven for 30 minutes, until the chicken is fully cooked on the inside and the vegetables are tender in the center. Divide the chicken and vegetables among 4 or 5 serving dishes.

Mini Turkey Meatloaves with Brussels and Potatoes

I know many people are a huge fan of one-pot recipes to where everything cooks in the same pot at the same time. You end up with very little dishes and you never have to worry about having to reheat something that gets done quicker than the rest of your meal. This recipe, although baked in the oven, and not in a pot, has the same theory. Your veggies, starch AND meat are cooked next to each other in the oven, on the same temperature, and for the same amount of time!

Ingredients:

1 lb. lean ground turkey (Jennie-O, 93% lean)
1 egg
1/4 c. chopped onion
1/4 c. Italian-seasoned breadcrumbs
3 Tbs. ketchup, divided
1 tsp. Worcestershire sauce
1/2 tsp. smoked paprika
1/2 tsp. garlic powder, divided
3/4 tsp. salt, divided
3/4 tsp. fresh cracked pepper, divided
1 lb. small potatoes, cut in half (such as fingerling, purple, redskin, etc)
2 Tbs. extra-virgin olive oil
1 lb. mini Brussels sprouts (or normal size)

Preheat the oven to 425 degrees.  Line two baking sheets with tinfoil, going up over the edges of the pan (or curving the edges up to catch any liquid) and spray with non stick cooking spray. Set aside. In a large bowl, add the paprika, 1/4 tsp. garlic powder, salt and pepper together. Add the potatoes and toss. Drizzle with 1 Tbs. olive oil and stir together until all of the potatoes are coated. Pour onto half of one of the prepared pans and spread into a single layer. In the same bowl you just used, toss the Brussels sprouts, 1 Tbs. oil and a pinch of salt and pepper together. Pour onto the other side of the pan next to the potatoes and spread out in an even layer.

In a medium size bowl, combine the ground turkey, egg, onion, breadcrumbs, 2 Tbs. ketchup, Worcestershire, 1/4 tsp. garlic powder, 1/4 tsp. salt and pepper together (I like to use my hands) until everything is well incorporated. Divide the mixture into four equal parts and with each part, form into an oval shape, about 1 inch high and around 4 inches long. Make sure all of them are roughly the same shape so that the cooking time is even. Place the mini meatloaves on the other prepared sheet. Brush around a teaspoon of ketchup on top of each meatloaf. Place the meatloaf on the lower rack, and the vegetables on the higher rack and cook, both at the same time, for 30-32 minutes until the potatoes are tender and the meatloaf is cooked through. Remove from the oven and let cool slightly before serving.

(This recipe makes four servings, and each serving, which includes one mini meatloaf, 1/4 of the potatoes and 1/4 of the Brussels sprouts, is around 10 Weight Watchers Points Plus.)

Korean Pork Chops with Brussels and Green Beans

This is a great easy meal to make that takes around a half on hour and involves little fuss. The juicy pork topped with the honey garlic ginger sauce goes very well with the crunchy green beans and brussels sprouts. Like some heat? Feel free to add double, triple or quadruple the amount of Sriracha!

Ingredients:

2 boneless, skinless pork chops, cut in half
1 Tbs. olive oil
1/4 c. soy sauce, low sodium
2 Tbs. honey
4 cloves garlic, finely chopped
1 tsp. grated ginger
1 tsp. Sriracha sauce

1 c. brussels sprouts, cut in half
1 1/2 c. green beans, cut in half
1 tsp. sesame oil
1/4 c. slivered almonds
1 1/2 tsp. sesame seeds

Preheat the oven to 400 degrees. In a small bowl, mix the soy sauce, honey, garlic, ginger and sriracha sauce together. Place the pork in a shallow dish and pour half of the liquid mixture on top. Rub on each side of the pork pieces. Heat a large skillet to medium high heat and add the olive oil. Add the coated pork chops to the pan and cook on each side for about 2.5 minutes. Place the pork chops in a shallow dish and cover with the remaining marinade. Bake in the oven for about 6-8 minutes until the chops are fully cooked through.

While the pork is cooking in the oven, add the green beans and brussels sprouts to the skillet that you cooked the pork in. Add 1 tsp. of sesame oil and let cook for three minutes in the pan, tossing occasionally. Add the slivered almonds and sesame seeds and continue to cook for about two more minutes until the green beans are slightly softened yet still crunchy.

I also served this with a side of rice. Place the rice on your serving dish, lay two pork pieces against it and drizzle with the leftover sauce that the pork cooked in. Serve with a side of the brussels and green beans.

Roasted Brussels Sprouts with Honey and Balsamic

Ingredients:

2 c. brussels sprouts, cut in half
2 Tbs. olive oil
1 tsp. salt
1/2 tsp. fresh ground pepper
1 1/2 tsp. honey
1 Tbs. balsamic

Preheat the oven to 425 degrees. Cut the brussels sprouts in half and toss with the olive oil, salt and fresh pepper. Line a baking sheet with foil and spray with non stick cooking spray. Spread the brussels sprouts out in a thin layer and roast for 20 minutes.

Remove them from the oven and place into a medium size bowl. Add the honey and balsamic and mix until the brussels sprouts are evenly coated. Let cool slightly before serving.