Chicken “Pizza” Sheet Pan Dinner

This simple chicken sheet pan dinner is packed with veggies and flavored to taste like pizza for a unique weeknight dinner! It’s easily customizable to add your favorite “pizza” toppings, is gluten-free and easily made low-carb for a meal everyone can enjoy. This recipe comes to us today from the new book by Cassy Joy Garcia, “Cook Once, Eat All Week”!

Finished pizza chicken sheet pan dinner

Pizza Flavored Sheet Pan Chicken and Veggies

This sheet pan chicken dinner is just SO FUN! It’s coming to us today from “Cook Once, Eat All Week”, Cassy Joy Garcia’s newest book. When we were flipping through the pages trying to decide which recipe to share (this was hard, because they all looked so good!) we were instantly in love with how unique this sheet pan dinner recipe sounded! It basically has all the flavor and fun of pizza, but made hearty and healthy using protein and veggies!

And of course, like so many sheet pan dinners, it’s so easy to throw together! Her book is all about meal prep made easy (see below for more about this) so we made a few minor modifications from her recipe so it could be made as a stand alone dish. We’re sure you’re going to love this dinner so much you’ll definitely want to grab a copy of her book now to see how she guides you on how to make meal prep easy.

Other Options for this “Pizza” Sheet Pan Dinner:

This sheet pan recipe is chock full of chicken, veggies and fun pizza toppings. Cassy has suggested her favorites, and we’re adding to that and suggesting a few other options you might find fun to substitute in for this dinner depending on what you have in the house:

  • Jalapeños
  • Spinach
  • Sausage
  • Side of Marinara Sauce
  • Red Onions
  • Barbecue Sauce

Copy of "Cook Once, Eat All Week"

I’ve known Cassy for around 4+ years now, and she instantly became one of my closest friends right when I met her. Nothing makes me happier than meeting an Internet/blog friend who becomes an in-real-life best friend! We go to conferences together, we go on girl trips, and she even introduced me to Beautycounter! She is just the best.

Let me tell you about Cassy: She is genuine, beyond kind, and SO hard working. So, when she told me about her new book concept I had no doubt it would be an amazing resource, but when I opened it, I was BLOWN AWAY. Ya’ll, this book is amazing. It reinvents meal prepping and combines it with batch cooking in a way that makes your weekly meals fun and exciting, without spending the entire day in the kitchen over the weekend!  This is one of those books that anyone looking for a REAL solution to help them eat healthy and delicious meals, while also wanting to save time and money, needs in their kitchen!

Here’s the premise of Cook Once, Eat All WeekYou have a prep day to get all your main ingredients ready to go – a protein, veggie and a starch – then you can make 3 (or more, depending on your needs) different meals throughout the week with those prepped main ingredients.

  • The book gives you 26 weeks of recipes: 123 recipes, sauces, and spice blends.
  • Each week will look a little different!
  • There’s also a chapter full of bonus 20-minute meals.
  • Optional Instant Pot and slow cooker instructions are included to save even more time!
  • Meal storage and reheating tips.
  • Supports diets including: gluten-free, dairy-free, Paleo, low carb, egg-free, kid-friendly and more.
  • Nutritional facts included!

Plate of chicken breast sheet pan dinner

If you like this sheet pan dinner, check out these others:

Grab a copy of Cook Once, Eat All Week here!


Chicken "Pizza" Sheet Pan Dinner

Prep Time 00:10 Cook Time 00:20 Inactive Time 00:00 Total Time 00:30 Serves 4

Ingredients

  • 2 cups cubed chicken breasts (see note)
  • ¼ cup ranch dressing
  • 1 cup cherry tomatoes
  • 2 cups 1" cauliflower florets, or leftover cubed yellow potatoes (see note)
  • 1 cup shredded mozzarella cheese
  • 2 ounces sliced pepperoni
  • 1 cup sliced mushrooms
  • 2 tablespoons sliced black olives
  • ½ green bell pepper, sliced 
  • ½ teaspoon red pepper flakes, for garnish
  • Optional: We love serving this with a side of warm marinara sauce!

Directions

  1. Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
  2. Toss the turkey with the ranch dressing, then spread the turkey on the lined baking sheet.
  3. Cut the tomatoes in half and sprinkle them on top of the turkey. Follow with the cauliflower (or potatoes) and then the cheese. Season the entire sheet pan with salt and pepper. Layer the pepperoni, mushrooms, black olives, and bell pepper on top of the cheese.
  4. Bake for 20 minutes, until the toppings are browned and the cheese is bubbly and the cauliflower is cooked through. Garnish with the red pepper flakes, additional ranch dressing (if desired) and serve!

Recipe Notes

  1. This recipe is an excerpt from "Cook Once, Eat All Week" by Cassy Joy
    Garcia, which is a meal prep book. This recipe is intended to be cooked after a meal prep day, but we've adapted it slightly to be used as a solo stand alone recipe. This recipe is reprinted with permission.
  2. In "Cook Once, Eat All Week" Cassy uses cubed turkey breasts instead of chicken for this meal, but we felt it easier to use chicken if you haven't completed the whole meal prep as her book indicates.
  3. We substituted the option to use cauliflower florets to keep it low carb, and because most people don't have cooked potatoes. Make sure to cut the cauliflower florets on the smaller side, around 1", so they cook in the indicated amount of time. But feel free to opt for the original use of cubed potatoes if you have them.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

How to Make a Gluten-Free Pie Crust

This nut-based Gluten Free Pie Crust is buttery and so delicious! It uses almond flour and tapioca flour and it is great for both savory and sweet pies and is so easy to work with. It’s gluten and grain free, with option for a dairy-free alternative.

Gluten free pie crust disksGluten Free Pie Crust

This gluten free and grain free pie crust has been on the Lexi’s Clean Kitchen website (and book) for some length of time, but we’ve never taken it out of the various recipes and singularly focused on how to make it, and shared all the tips we can in one spot. So we’re doing that now to talk all about how to make this buttery and delicious crust! It uses our trusted blend of almond flour and tapioca flour and it’s made quickly in the food processor. It can be used in sweet pie recipes, such as Apple Pie, or savory recipes such as Spring Vegetable Quiche or other fun projects like Pop Tarts or Hand Pies!

Here is what is in this Classic LCK Gluten Free Crust

  • Almond flour
  • Tapioca flour
  • Salt
  • Butter (can sub ghee or coconut oil, but we prefer the taste of grass-fed butter by far)
  • Egg
  • Honey

Ingredients for gluten free pie crust

Tips for Making Gluten Free Pie Crust:

  1. Get all of the ingredients prepared before you begin: Measure out the dry ingredients, cut the butter and make sure it is chilled and crack the egg with the honey in a bowl.
  2. Don’t over-process the dough: Once it has come together stop running the food processor.
  3. Wrap it up! Wrap the dough tightly in plastic wrap, either in 1 or 2 disks, depending on if you are making a double batch.
  4. Let it chill! The longer this dough chills, the better. It’s best to let it sit overnight, but at a minimum it needs 4 hours.

gluten free pie crust recipe in food processor

Tips for Rolling Out Pie Dough

  1. Make sure your dough is thoroughly chilled first: this is the best tip we can offer! This dough is hard to work with when it is warm.
  2. To roll it out we suggest using plastic wrap. Place a piece of plastic wrap down, then place the dough on top, then place another piece of plastic wrap and roll out between the two. We don’t normally tend to suggest using plastic for anything, but with this dough it really works out better on plastic vs. parchment. If you don’t own plastic wrap (we don’t blame you!) parchment paper can work too. Wax paper might work as well, but we did not test that.
  3. Work quickly when rolling, or working with the dough. If it warms up and becomes hard to work with just place it in the refrigerator to cool back down and then begin again. This is especially true in the summer if your home is hot.
  4. If you are making a standard 9″ pie, roll the dough out into an 11″ circle. Then take off the top piece of plastic or parchment, place the pie tin on top of the dough and invert the rolled dough into the dish. Then you can crimp the crust if you desire.

Parbaking gluten free pie crust recipeWhat is par-baking?

Par-baking a pie crust means that you will partially or fully bake the pie crust before placing in the filling. Each recipe you use for the filling will indicate whether or not you need to par-bake the filling, but typically if the pie filling is going to be cooked for long periods of time (like fruit fillings) you do not need to parbake. But if you are making a pie such as a custard or even a no bake filling you’ll want to partially to fully bake the pie crust.

We don’t recommend baking this pie crust at a temperature higher than 350ºF so if you are using this pie crust in place of a regular wheat crust in another pie recipe you might have to adjust the temperature so this crust doesn’t burn.

Can you make this dough ahead of time?

Yes, the dough can be made up to 5 days ahead of time. Wrap it tightly in plastic wrap twice. We do not recommend freezing this dough.

Gf pie crust in pie pan

For this recipe we used these tools:

Check out these pie recipes:


Gluten-Free Pie Crust

Prep Time 00:10 Cook Time 00:00 Inactive Time 06:00 Total Time 06:10 Yields 1-2 batches

Ingredients

For a single crust

For a double crust

Directions

To Make Pie Crust:

  1. In a food processor combine almond flour, tapioca flour, salt and cold butter and pulse until the butter is broken down into pea-sized pieces.
  2. Add in egg and honey and process until the dough comes together.
  3. Shape dough into one or two round disks (depending on if you are making a double crust), wrap tightly in plastic wrap and transfer to refrigerator until cold, at least 4 hours or overnight. 

To Roll Out Dough:

  1. Between two sheets of parchment or plastic wrap, roll out dough to fit the size of a 9 inch pie tin, about a 12 inch circle. Removing one sheet of parchment and invert the pie dough into your tin.
  2. If you are making a double crust, roll out the remaining dough disk to an 11" circle. If you are making a lattice, cut the dough into 8 or 10 strips (depending on your lattice ability!) and weave the lattice on a sheet of parchment. If at any point the dough feels difficult to work with, place in the refrigerator until the butter is chilled.
  3. Bake pie as directed per chosen recipe.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

How to Make a Nut-Free and Gluten-Free Pie Crust

This Oat Flour Pie Crust is gluten-free and nut-free and so easy to work with! It uses oat and tapioca flour and doesn’t need to be chilled! It’s great for both savory and sweet pies and is so easy to work with.

Oat flour pie crust in pie tin

Flaky Oat Flour Pie Crust

This oat flour based crust is for all of those people out there who can’t tolerate gluten OR nuts but still want to be able to make (and eat) a delicious pastry crust, and that’s easy to boot! And truly, this dough is SO EASY. Unlike other crusts that need chilling time, this dough comes together in a food processor in a few minutes and can be rolled out immediately!

Ingredients for oat flour pie crust

What Ingredients Are Needed for this Oat Flour Crust

  • Oat flour (we recommend store-bought)
  • Tapioca flour 
  • Salt
  • ½ cup cold butter
  • 1 egg
  • ½ cup apple sauce (this contributes to an improved flavor and texture, but you can’t tell there is applesauce in it)
  • 1 tablespoon maple syrup

Why You Should Measure Your Ingredients (Especially Oat Flour)

We’ve discovered that oat flour is a bit difficult to measure out properly in the cup measurement because sometimes it is more densely packed in the bag than others. If you have an electronic kitchen scale at home, it’s best to use it here to measure oat flour. So we’ve included the weight in grams in the recipe. Any electronic kitchen scale can switch between grams and ounces, and grams are more precise so we’re offering that. If you don’t have a scale: lightly packing the oat flour into the cup measurement gets you as close to the correct measurement as possible.

How to Make a Nut-Free and Gluten-Free Pie Crust

What Kind of Oat Flour Should You Use

As we’ve said in previous oat flour recipes, we recommend you buy premade oat flour. It isn’t expensive and easy to purchase in stores these days. It’s harder to get homemade oat flour to be as consistent as store-bought and feel the final result is effected by it. However, if you want to make your own oat flour, you certainly can. We just recommend you try to get it as fine as possible.

Gluten free pie crust oat flour in food processor

Tips for Making the Dough:

  1. Get all of the ingredients prepared before you begin: Measure the flour, mix together the wet ingredients and cut the butter and make sure it is chilled.
  2. Don’t over-process the dough: Once it has come together stop running the food processor.
  3. If the dough looks too wet (reference the picture of the dough in the food processor) it’s likely the oat flour hasn’t been measured properly. Add a tablespoon of oat flour at a time until a shaggy dough forms.
  4. If you aren’t rolling out the dough right away form the dough into a disk and tightly wrap in plastic. Place in the refrigerator for up to two days.

Tips for Rolling Out the Dough:

  1. You can roll the dough right away! The oat flour crust works best when it is made, rolled and baked all at the same time (though you can break it down into steps, see below)
  2. If you are working with cold dough made previously, let it warm up a tiny bit before rolling (about 5-10 minutes depending on how warm your kitchen is).
  3. To roll it out we suggest using plastic wrap. Place a piece of plastic wrap down, then place the dough on top, then place another piece of plastic wrap and roll out between the two. We don’t normally tend to suggest using plastic for anything, but with this dough it really works out better on plastic vs. parchment. If you don’t own plastic wrap (we don’t blame you!) parchment paper can work too. Wax paper might work as well, but we did not test that.
  4. Once the dough is rolled out, invert into the pie pan right way and parbake the crust to ensure no soggy bottoms! Once you have par-baked the pie you MUST bake it with the filling immediately after. If you wait in between par-baking and filling the shell there is a chance the crust can crack a bit. It’s not the end of the world if it does, as the pie will still bake up alright, but it’s an easy mistake to avoid by making sure you par-bake the crust and bake the filling together without waiting in between those two steps.

flaky oat flour pie crust before baking without filling

Tools we used for this recipe:

Oat Flour Pie Crust Dough

If you like this how to, check out these others:

Oat Flour Pie Crust

Prep Time 00:08 Cook Time 00:00 Inactive Time 00:00 Total Time 00:08 Yields 1 pie crust

Ingredients

Directions

To Make the Dough:

  1. In a food processor combine oat flour, tapioca floursalt, and cold butter and pulse until the butter is broken down into pea-sized pieces.
  2. In a small bowl whisk egg, apple sauce and maple syrup together. With the food processor running, add egg mixture and process until it just comes together to form a shaggy dough.

To Roll the Dough:

  1. Place dough on a large piece of plastic wrap and top with another piece of plastic wrap. Roll out into a 12" circle and take off the top piece of plastic. Invert into a 9" pie pan and crimp the edges. 

To Par bake the Crust:

  1. Place a piece of parchment inside the crust and fill with pie weights (or dried beans or rice) and bake in a pre-heated 350ºF oven for 10 minutes. When done, remove parchment and bake the pie per the filling instructions.

Recipe Notes

  1. Make sure to read over the posts for tips and tricks on how to make this oat flour crust.
  2. We tested this with homemade oat flour made in a high-speed blender and do not recommend using this. We had much better results using store-bought (gluten-free) oat flour.
  3. If you find that your pastry is on the wetter side, add in a bit more oat flour until it feels workable. Oat flour can be a bit tricky to measure out because sometimes it is densely packed in the container, and sometimes not. For a foolproof way to measure weigh it out instead of using a cup measurement.
  4. The instructions for this oat flour crust are intended for a single crust pie, but you can feel free to double this recipe in use it for a double crust, or you can use it in other recipes calling for pie dough, like this Gluten Free Pigs in a Blanket (Nut-Free, too!) recipe.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Sun-Dried Tomato Chicken Salad

A fresh take on a classic lunch staple: tangy sun-dried tomato and capers with a light mayo based chicken salad!

Sun dried tomato chicken salad in a wrapSun Dried Tomato Chicken Salad

If it’s not broke, don’t fix it and chicken salad for meal prep is a recipe that sure isn’t broke. We’ve made it a few times here on LCK, but this time we’re making it with an Italian-esque makeover: a mayo based chicken salad with sun-dried tomatoes, capers, parsley and white wine vinegar. It’s salty, tangy and really delicious.

As with all chicken salad, it’s easiest to use either leftover chicken or grab a rotisserie chicken. If doing it this way, this meal prep takes about 5 minutes! If you’re using a rotisserie chicken you can either double up on this recipe since it only calls for 2 cups of chicken, or use the remainder of the chicken for a dish such as Buffalo Chicken Dip, Loaded Paleo Nachos, or Chicken Soup. If you want to make the chicken fresh, you can make shredded chicken in the Instant Pot or slow cooker!

Chicken salad sun dried tomatoes in a bowl

Ingredients for this Sun Dried Tomato Chicken Salad:

  • shredded chicken (make fresh or better yet use leftover or a rotisserie chicken)
  • mayo (we love avocado oil mayo for healthy fats)
  • sun-dried tomatoes packed in oil
  • capers
  • parsley
  • green onion
  • white wine vinegar (or lemon juice)
  • salt and pepper

Wrapping up chicken salad

Ways to Use Chicken Salad:

  • Make it classic with a sandwich! Add baby spinach and avocado if you’re feeling fancy.
  • Wrap it up! There are luckily now a lot of gluten-free wraps, or you could try using a gluten free tortilla, like Siete brands.
  • Serve it over a bed of lettuce. Any lettuce would work here ranging from a classic romaine to a baby kale or spinach.
  • Or wrap it up with lettuce! Check out our post all about making Lettuce Wraps.
  • Put it in an avocado! This flavor combo will be pretty awesome.
  • Serve it with crunchy crackers. There are lots of gluten-free brands, and also some seed based or cheese crackers for low carb.
  • Stuff it in a scooped out cucumber. Scoop the seeds out of the cucumber and stuff in the chicken salad! We’d recommend a traditional cucumber here, which tend to be larger than the European or greenhouse cucumbers.
  • Or just eat it! It’s that good.

How many days can you keep homemade chicken salad?

Homemade chicken salad stays good for 3 to 5 days in the refrigerator!

Sun dried tomato chicken sandwich

Like this chicken salad recipe, check out these others:

Sun-dried Tomato Chicken Salad

Prep Time 00:05 Cook Time 00:00 Inactive Time 00:00 Total Time 05:00 Serves 2

Ingredients

  • 2 cups cooked chicken, shredded
  • 1/3 cup organic mayonnaise (homemade or store-bought), add more as needed
  • ⅓ cup sun-dried tomato packed in olive oil, drained and chopped fine
  • 2 tablespoon parsley
  • 2 tablespoons capers
  • 2 green onion
  • 2 teaspoons white wine vinegar, or lemon juice
  • ½ teaspoon salt
  • ½ teaspoon black pepper

Directions

  1. Add all ingredients to a medium bowl. Stir to combine. Taste and adjust seasoning.
  2. Store in a container and use for up to 5 days.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

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How to Make Marshmallows (Paleo)

These Paleo Marshmallows, made with honey and maple syrup, are a surprisingly easy (and impressive) project, and also the very best tasting marshmallows you’re likely to ever eat. Below we offer so many tips on successfully making them, as well as options to flavor them!

Cubes of Paleo MarshmallowsPaleo Marshmallow Recipe

After so many of you successfully made our Homemade Marshmallow Fluff and loved it we knew it was time to get testing to make Paleo Marshmallows! It may seems a little daunting to think about making something like marshmallows, but truly it isn’t that hard. Making these marshmallows is not only a fun activity with impressive results, but seriously they are the BEST marshmallows you’ll ever have tasted–we promise.

What makes this gelatin marshmallow recipe different?

Our recipe is a little different than a lot of marshmallows out there. Aside from being made without any corn syrup and using only unrefined sugars to sweeten the marshmallows, our recipe is different because it includes egg whites, which is a classic French style. The addition of egg whites makes for a fluffier marshmallow that is easier to handle while you are making them. But don’t worry, the egg whites are cooked by the hot sugar syrup to a safe temperature. These fluffy marshmallows are melt-in-your-mouth delicious and are worth the (small) effort to make homemade.

Pouring beef gelatin marshmallows

Here are the Tools You Need for Homemade Marshmallows

Tips for Making Homemade Marshmallows

The first thing you need to know about making marshmallows is that you are making candy! You’ll be cooking up a very hot sugary syrup and then pouring it into beaten egg whites and softened gelatin and whipping them up until the whole mixture has transformed into a glossy stiff peaks. Then you place it in a starch dusted container and let it set before cutting.

  1. The size of the pan you use to make the square marshmallows depends on how big you would like your square marshmallows. For a smaller marshmallow squares use a half sheet pan, or a 9×13 pan. For larger marshmallows use an 8″x8″ or a 9″x9″ pan. Or alternatively you can make cylindrical marshmallows, which will need a sheet pan to hold the piped mixture.
  2. Prep your containers that you will be setting the marshmallows in ahead of time. You want to line them with parchment and vigorously dust with arrowroot or a combination of arrowroot/ powdered sugar. Don’t worry you won’t be eating all of this but it is merely to coat the sticky part of the marshmallow and you shake off any excess starch.
  3. The bowl and whisk attachment of your electric mixer must be cleaned well because if there is any grease in it, it will prevent the egg whites from whipping up properly.
  4. Use a mild flavored honey. A strong flavored honey, or raw honey will shine through more with a honey flavor (of course). We use a mixture of honey and maple syrup so that one flavor isn’t more dominate and the two together works more as a sweetener as opposed to be a flavor component.
  5. The added water in the sugar mixture helps the sugar come to a boil without burning. Put the water in the pot first, then the other two sweeteners. Do not stir the pot. Do not move the pot. You run the risk of crystallizing the sugar, especially because we aren’t using corn syrup.
  6. Make sure you handle the gelatin properly. You’ll want to let it bloom, or hydrate properly as the instructions indicate. The hot sugar syrup acts as the means to melt it so that it can fully incorporate in the marshmallow cream. It will set up after the mixture cools.
  7. You want your sugar mixture to reach the “soft ball” stage or 235ºF-240ºF. This stage gets it’s name from the fact that if you put a droplet of cold water into the boiling sugar, it will turn into a soft ball. This hot sugar mixture is what cooks the egg whites and turns it into marshmallows. If you didn’t have a thermometer you could theoretically test the doneness of the sugar by dropping it in water and watching the reaction, as described above.

Marshmallows made with Gluten free marshmallow recipe

Troubleshooting Tips for Paleo Marshmallows

  1. There are lumps in the bloomed gelatin: It wasn’t bloomed properly. You can try to remove the lumps of the gelatin, or if there are too many you should start over with the gelatin process.
  2. If the egg white mixture hasn’t thickened up: Either the sugar syrup was not the proper temperature, or you haven’t whipped the egg whites long enough, or possibly the bowl had some grease in it. So If it isn’t looking thick and glossy, try whipping longer. And of course use a thermometer to make sure the sweetener has boiled enough! U
  3. The marshmallows are too sticky to work with: Use more starch! Marshmallows are super sticky and you need to coat them in enough starch in order to handle them. You can always dust off the starch after you have finished cutting them, but know that if there isn’t enough starch on them before you go to store them they could end up a sticky mess, so go heavy handed with the starch.
  4. The marshmallows are very wet: The batter was likely under whipped.

Different marshmallow flavors

How to Store Paleo Marshmallows Made with Egg Whites?

Since there are egg whites in this recipes, this marshmallows cannot be stored indefinitely like marshmallows made with only sugar / corn syrup. Before storing, let the cut marshmallows “dry out” for at least 6 hours, or overnight. Store the well dusted marshmallows in an airtight bag / container for up to 1 week at room temperature. We doubt they will last that long anyways! If you find that the marshmallows have started to let out some moisture (which can happen naturally with homemade marshmallows, or sometimes the cause is under whipping the batter) take the marshmallows out of the bag and sift again with arrowroot and powdered sugar mixture and let dry before placing in another clean, dry container.

Options for Flavored Marshmallows

The possibilities are endless as to what you can add to the marshmallow cream mixture before you set, or even what you coat the marshmallows in at the end to flavor them. We tried out a few different add-in’s to flavor the marshmallows. Choose your add-in and fold them after the egg whites have thickened up. You can also divide the marshmallow mixture and make multiple flavors with one batch of marshmallows. You have to work quickly though because ones the marshmallow cream cools down it will set.

  • Freeze Dried Fruit: We tried strawberries but bet any freeze dried fruit will work well here. Start with 1/4 cup crushed freeze dried fruit.
  • Matcha Powder: About 1-2 tablespoons
  • Espresso Powder: Start with a teaspoon and add more if needed
  • Cinnamon: Start with 2 teaspoons and add more if needed)
  • Cocoa: Add about 1-2 tablespoons
  • Dried Ginger or Turmeric: Start with a 2 teaspoons for a batch
  • Mint Extract (a few drops) and Chocolate Chips

Instead of coating with arrowroot, try coating with:

  • Shredded Coconut
  • Crushed Nuts
  • Cocoa

Paleo marshmallows getting toasted

If you like this HOW TO recipe, check out these others:

How to Make Marshmallows

Prep Time 00:15 Cook Time 00:10 Inactive Time 04:00 Total Time 04:25 Yields Large batch

Ingredients

Directions

  1. To make square marshmallows: prepare a container for the marshmallows (see note). Lightly spray the container and then line it with two strips of parchment that fit the container to create a sling. Generously dust the container with arrowroot (or combo arrowroot and powdered sugar). Alternatively, to make traditional cylindrical marshmallows: line a sheet tray with parchment and generously dust with arrowroot. Set aside.
  2. In a clean mixing bowl for an electric mixer with a whisk attachment, add egg whites.
  3. In a large pot add ⅓ cup water, honey and maple syrup, in that order, being careful not to get any of the mixture on the sides of the pot. Turn the heat to medium and let the sugar mixture cook undisturbed.
  4. Meanwhile prepare gelatin: Add ½ cup water to a small bowl. Sprinkle gelatin over the water and mix to moisten the gelatin. Let bloom (or hydrate) for at least 5 minutes. Once bloomed, add to the egg white mixture and briefly whip until the mixture is homogenized and fluffy, about 2 minutes.
  5. When the the sugar syrup has reached 240°F, remove from the heat and let cool slightly, or until it has stopped bubbling, about 1 minute.
  6. Then very slowly and carefully pour the sugar syrup into the egg whites bowl, hitting the side of the bowl if possible, in a thin, steady stream.
  7. Once all of the syrup is in, increase the speed and continue to whip for 10-12 minutes, or until the mixture is thick and glossy and the mixing bowl is mostly cooled.
  8. Add in vanilla extract and whip for one one more minute. If you are adding in any optional add-ins, add them now.
  9. For square marshmallows: Working quickly pour mixture into the prepared container and smooth over. Dust generously with more arrowroot and let set for at least 4 hours until cutting. To cut remove from the container and cut with a pizza cutter that is greased with coconut oil. Dust again all the cut sides with more arrowroot, shaking off excess. For cylindrical marshmallows: Fill a piping bag with a large circular tip (or simply cut a piping bag) with the marshmallow mixture and pipe it in lines the length of the sheet tray until all the mixture is gone. Dust generously with arrowroot. Let set for 4 hours at room temperature. Cut with a pizza cutter that is greased with coconut oil into cyridrical shapes. Dust more with arrowroot, shaking off the excess before storing.
  10. Let the cut marshmallows dry out for at least 6 hours before storing in an air tight container or bag. Store for up to 1 week.

Recipe Notes

  1. The size of the pan you use to make the square marshmallows depends on how big you would like your square marshmallows. For a smaller marshmallow squares use a half sheet pan, or a 9x13 pan. For larger marshmallows use an 8"x8" or a 9"x9" pan.
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Philly Cheesesteak Stuffed Peppers

These dreamy Philly Cheesesteak Stuffed Peppers are SO GOOD! We use leftover rice and add in thinly sliced steak, mushrooms, peppers and of course, cheese. They’re a family friendly dinner that will leave everybody happy and are a great dish to prep ahead of time!

Philly Cheesesteak Stuffed Peppers

Philly Cheesesteak Stuffed Bell Peppers

After testing The BEST Rice Ever recipe a few weeks back, we were left with mounds of leftover rice to contend with. We could only eat it for dinner so much, so we set out to make a few leftover rice recipes. The first was this easy Breakfast Fried Rice recipe and then came along these Philly Cheesesteak Stuffed Peppers, and we’re so glad they did. They are exactly what you think you are: bell peppers stuffed with thinly sliced steak, mushrooms, onions, cheese and leftover rice. They are also delicious.

What we love about stuffed peppers is that while they take a few pre-cook steps of getting the meat and veggies soft, the bulk of the cooking time is hands-off in the oven, and they are a great make ahead dish. You can either prep the whole thing ahead of time and bake when ready, or you can cook the stuffed peppers entirely and use them for meal prep dinner or lunch.

Making Philly cheesesteak stuffed peppers recipe

Do You Cook the Meat before Stuffing Peppers?

Yes! As with most stuffed peppers recipes, everything is precooked before going into the stuffed peppers, except the bell peppers themselves.

Can These be Made Low Carb?

Yes! If you prefer to make these Philly cheesesteak stuffed peppers Keto friendly you can use uncooked cauliflower rice. Everything else in the recipe will stay the same.

What Goes Good as a Side Dish with Stuffed Peppers?

We feel that this stuffed bell peppers recipes is a whole meal in itself because it has the added rice to the filling,  but if you were looking to serve it alongside something a salad would pair well!

Stuffed peppers with rice

If you like this dinner recipe, check out these others:

Watch the video:


Philly Cheesesteak Stuffed Peppers

Prep Time 00:10 Cook Time 01:03 Inactive Time 00:00 Total Time 01:13 Yields 6

Ingredients

  • 6 bell peppers
  • 1 tablespoon avocado oil
  • 1-½ lb steak, shaved (see note)
  • 4 ounces mushrooms, sliced (about 4-5)
  • 1 small red onion, sliced
  • 1-½ teaspoons salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup leftover white rice
  • 1 cup (4 ounces) provolone cheese, shredded and divided

Directions

  1. Preheat oven to 350ºF.
  2. Prepare peppers: Remove the top 1” portion of the pepper, discard the stem and slice any usable pieces from the top portion and set aside. Scrape out the ribs and seeds and discard. Place peppers upright in a baking dish.
  3. Heat a large skillet over medium-high heat. When hot add oil and sear steak for 5 minutes, stirring until fully cooked through. Remove from pan and place in a large bowl.
  4. Reduce heat to medium and add mushrooms. Cook until all the liquid has evaporated, about 5-7 minutes.
  5. Add sliced onion and peppers, salt, pepper and garlic powder and cook until softened, about 10 minutes.
  6. Meanwhile to the bowl add the rice, and ¾ cup cheese. Once done add cooked veggies and mix until fully combined.
  7. Spoon mixture into prepared peppers. Pour 1 cup of water into the bottom of the baking dish. Cover with foil and bake for bake for 40 minutes, or until the peppers are tender.
  8. Remove from oven and preheat broiler. Divide cheese on top of peppers and put under broiler for 3 minutes until bubbly and brown.
  9. Serve immediately or cool completely and store for meal prep.

Recipe Notes

  1. If you can’t find shaved steak, you can use another boneless cut of steak like a ribeye, top sirloin or skirt steak. To get thin slices you can briefly freeze the steak, for about 15 minutes or so and slice against the grain.
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There may be affiliate links in this post! By clicking on them, or purchasing recommended items I may receive a small compensation, at no cost to you! However, I only recommend products I absolutely love and use in my own home! Thank you for supporting Lexi's Clean Kitchen when you shop! See my privacy policy for more information about this, the information we save, and more!

Philly Cheesesteak Stuffed Peppers