Sheet Pan Buffalo Chicken and Veggies

This Sheet Pan Buffalo Chicken and Veggies dinner is a quick, no-fuss weekday dinner for all of you buffalo fans out there!

Sheet Pan Buffalo Chicken and Veggies

I am so excited to be back today partnering with Quitter’s Circle, a collaboration between the American Lung Association and Pfizer, to bring you this hearty meal!

As I mentioned last week, although I’ve never personally been a smoker, members of my family still smoke, and I feel truly passionate about helping each and every one of you on whatever journey you may be on! Whether it’s trying to eat healthier, changing your diet for health reasons, quitting smoking cigarettes, or knowing somebody you’d like to help, I am here to help you on your journey and hopefully make your life easier!

Quitter’s Circle is a fabulous resource that provides motivational tips and a variety of information ranging from how much money you can save from quitting smoking, to articles on why you need a quit smoking support squad, and I am so excited to bring you even more ways to be confident, feel great and glow from within! And that’s just what this meal can do!

If you love all things buffalo like I do, you will absolutely fall in love with this meal! Tender chicken drumsticks paired with roasted buffalo cauliflower, roasted carrots, and green peppers all made in one sheet pan!

Sheet Pan Buffalo Chicken and Veggies

Who needs a crazy dinner prep and then the clean up after a workday? Not us! Minimal clean up is just the best, and that’s just one of the reasons you’ll love this meal. Plus, it makes for great leftovers!

Sheet Pan Buffalo Chicken and Veggies

 

Sheet Pan Buffalo Chicken and Veggies

Sheet Pan Buffalo Chicken and Veggies

Preparation 8 minutes 2017-06-25T00:08:00+00:00 Cook Time 60 minutes 2017-06-25T01:00:00+00:00 Serves 4     adjust servings

Ingredients

Instructions

  1. Preheat oven to 375°F and line a baking sheet with parchment paper.
  2. In a small bowl toss peppers and carrots with 1 tablespoon of olive oil, 1/2 teaspoon salt and 1/2 teaspoon black pepper.
  3. Pat chicken dry and season with salt and pepper.
  4. In a large bowl add cauliflower and chicken. Add remaining olive oil, salt, pepper, and garlic granules. Toss with hot sauce, sriracha, and butter mixture until well combined.
  5. Place carrots, peppers, cauliflower and chicken in a single layer on a parchment-lined baking sheet. Bake for 45 minutes until the chicken is cooked through. Remove chicken if the veggies aren’t fully tender, and let veggies cook for an additional 20 minutes.

This is a sponsored post written on behalf of Quitter’s Circle, a collaboration between the American Lung Association and Pfizer. All thoughts and opinions presented in this post are purely my own.

Taco Salad

Looking for an easy weeknight meal? My go-to is this taco salad. It’s easy to prepare, deliciously satisfying, and customizable with your favorite taco toppings! Plus, it’s made even lighter by using salsa as the dressing, one of my favorite things to do!

Taco Salad

Flavor town!

This past weekend I was in Austin, TX for the PaleoFX conference and hung out with so many amazing and inspiring authors and bloggers. Everyone was so sweet, and if you follow me on Snapchat and Instagram you definitely saw how much fun we had. Lots of laughs and we ate, A LOT. Austin has the best food ever! 24 Diner, Picnik, Snooze, Salty Sow, Chilantro, La Barbecue, Dolce Neve, Lick, Texas Coffee Traders, and so much more. I told you, we ate a lot!

AUSTIN TXPaleoFX 2016

Lots of love to these beautiful people: Cassy from Fed and Fit, Vanessa from Clean Eating with a Dirty Mind, Suzanne and Sean from Pastured Kitchen, Juli from PaleOMG, Anthony and Kat from We Are Primal Two, Ben and Jenni from The Urban Poser, Russ from The Domestic Man, Kristin from The Paleo AttorneyDiane from Balanced Bites, Tony of Kasandrinos Olive Oil, the Siete Foods family, and EVERYONE else who made this weekend so wonderful, and all of you who came and said hi!

 Now that I’m home, I’m eating light with this taco salad and getting ready for this upcoming weekend, my bachelorette party with my girlfriends! June is a crazy month, you guys!

Taco Salad

Taco Salad

Taco Salad

Preparation 15 min 2017-06-25T00:15:00+00:00 Cook Time 10 min 2017-06-25T00:10:00+00:00 Serves 4     adjust servings

Ingredients

Taco Meat

Salad

  • 4 cups chopped romaine lettuce
  • 1 avocado, cubed
  • 2 cups diced cherry tomatoes
  • 1/4 red onion, finely chopped
  • 1/4 cup jalapeños
  • Optional: 1/2 cup grated cheddar cheese
  • Salsa, for dressing
  • Lime wedges, for garnish
  • Cilantro, for garnish
  • Chopped Scallions, for garnish

Instructions

  • In a small bowl combine the seasonings and mix the seasoning into the ground beef mixture.
  • Heat oil over medium heat in a skillet, and cook beef until browned, about 7 minutes. Add in salsa and mix to combine.
  • Strain extra juice out of the beef mixture and set aside, covered.
  • Assemble Salad: Place lettuce in bowls, top with taco meat, tomato, avocado, onion, jalapeños, cheddar if adding, and garnish with scallions and cilantro.
  • Serve immediately with salsa for the dressing.

Recipe Notes

  • I also love this salad with sautéed onion and peppers!

Taco Salad

Dig in and enjoy!

Lemon Basil Shrimp Salad [VIDEO]

This Lemon-Basil Shrimp Salad is tangy with a kick. The perfect refreshing lunch on a summer day! Simply toss everything in a bowl, taste, and devour!

 

Lemon Basil Shrimp Salad

Eat this salad on a piece of lettuce or all on its own!

It’s my favorite meal to whip up super quickly that has so much flavor! Eat them in lettuce wraps, on top of a salad, in a sandwich, or on it’s own. The options are endless!

Lemon Basil Shrimp Salad

Lemon Basil Shrimp Salad

Preparation 0:10 2017-06-25T00:10:00+00:00 Cook Time 0:00 2017-06-25T00:00:00+00:00 Serves 4     adjust servings

Ingredients

  • 15/20 large shrimp, roughly chopped
  • 1 cup grape tomatoes, diced
  • 1 red onion, chopped
  • 1 avocado, diced
  • 1 tablespoon fresh basil, more for garnish

Lemon-Basil Marinade

Instructions

 

  1. In one bowl combine cooked shrimp, grape tomatoes, onion, avocado and basil and set aside.
  2. In another bowl combine marinade ingredients and mix well, taste and add more ingredients to your liking.
  3. Pour marinade over shrimp salad and toss.
  4. Serve in a lettuce leaf, garnish with fresh basil, and serve with additional lemon if desired.

 

Recipe Notes

If you are starting with raw shrimp. Clean, devein, and remove the tail. Cook in a small skillet with oil of choice, salt, and pepper until pink, fully opaque and fully cooked through.

 

You can also use about 30 whole baby shrimp instead of the large.

Lemon Basil Shrimp Salad