Sheet Pan Kielbasa Sausage and Sauerkraut Dinner

This Sheet Pan Kielbasa Sausage and Sauerkraut Dinner has unique flavors and is an easy way to get dinner on the table. Aside from prepping up a few veggies it’s largely hands-off cooking which means more time in your life! It’s Paleo and Whole30 friendly and will be a hit with the whole family.

Sheet Pan Sausage and Veggies

Sheet Pan Kielbasa Sausage and Sauerkraut Dinner

Another Sheet Pan Dinner for the win! We love the unique flavor combination in this Sheet Pan Kielbasa Sausage and Sauerkraut Dinner! The cauliflower, potatoes and smoky kielbasa are complimented nicely with the sweet apples and sour sauerkraut. It’s easy to throw together using only a sheet pan and your oven! This would also make a good meal prep lunch as well! Make a double batch to serve as dinner and few make ahead portions or make the whole batch for lunches.

And sauerkraut is a great way to get a nice hit of probiotics naturally so we always love to sneak in these foods whenever possible. Plus, if you’ve never tried the combo of salty sausage with sweet apples and umami sour sauerkraut, we promise you’ll love it.

Sheet pan sausage and vegetables

Whenever we make sheet pan recipes we always try to harness what makes this oft overlooked cooking tool amazing: it produces perfectly cooked food that doesn’t require much attention other than to set a timer and add in ingredients. The recipe sometimes indicates moving the food around the sheet pan, and this is because depending on how you position the food it uses different cooking techniques. In this recipe we first have the cauliflower, potatoes and apples spread out evenly on a pan so that they can roast. Next we have you pile them close together to finish cooking with the power of steam and add the kielbasa, with a splash of oil on top to help bring the flavor all together. And finally we like cooking the kielbasa whole because it gets a nice crisp skin.

Kielbasa sheet pan recipes

Tips for sheet pan cooking:

  • Sheet pan dinners are the best. Make sure to read the recipe all the way through (of course) and plan to use a timer! This way you can truly walk away from the oven and not have to worry about when you need to add anything for the next step.
  • Do the prep ahead of time: Cut cauliflower and onions the night before and mix with oil and spices, then you only have to cut apple and potatoes once you are ready for the actual cooking.
  • Use the correct size sheet pan. When we say sheet pan we are referring to the rimmed half sheet pan which is 18″ by 13″. The size of the sheet pan matters because you do not want to overcrowd the pan when cooking, so if you are using a smaller sheet pan you may need to use 2 to achieve the same result.

What is Kielbasa

Polish kielbasa is traditionally made from ground pork. Kielbasa (from Polish kiełbasa) is any type of meat sausage from Poland, and it’s a staple of Polish cuisine.

What are the best sausages to buy

We purchased natural nitrate free Kielbasa at Whole Foods. If that isn’t an option we like to shop organic and local whenever possible for our sausage! Ask your local butcher if you can’t find the quality you want in your local market.

Kielbasa and sauerkraut dinner

If you like this recipe, try these other sheet pan meals:


Sheet Pan Kielbasa and Sauerkraut Dinner

Prep Time 00:15 Cook Time 00:43 Serves 4

Ingredients

  • 1 onion, sliced
  • ½ head medium cauliflower (about 12 ounces), cut into florets
  • 12 small baby yukon gold potatoes (about 1” big), halved
  • 2 fuji, or other crisp apple, cored and cut into 6 pieces each
  • 2 tablespoons avocado oil
  • 1 teaspoon fine sea salt
  • 1 teaspoon ground black pepper
  • 1 teaspoon dried thyme
  • ½ teaspoon smoked paprika
  • ½ teaspoon onion powder
  • ½ teaspoon garlic powder
  • Pinch cayenne pepper (optional)
  • 1-12 ounce polish kielbasa
  • 1-½ cups sauerkraut, semi drained

Directions

  1. Pre-heat oven to 400ºF.
  2. On a sheet pan combine onion, cauliflower, potatoes, apples, oil and all the spices and toss to combine and then spread out evenly.
  3. Bake for 25 minutes, stirring halfway through.
  4. Remove and move all of the vegetables towards the middle of the sheet pan, creating a small pile. Place kielbasa on top and drizzle the sausage with a bit of avocado oil and place back in the oven for 15 minutes.
  5. Remove from oven and place 1-½ cups of sauerkraut on one side of the sheet tray and continue to bake until the sauerkraut is just slightly warmed, about 3 minutes.
  6. Remove and let sit until the kielbasa is cool enough to handle, about 2 minutes. Slice kielbasa into ¼” slices on the bias and divide sausage and veggies into four portions. Serve with whole grain mustard.

Recipe Notes

  1. If Whole30 check to make sure your kielbasa is compliant.
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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!

One Pot Turmeric Chicken and Rice

This One Pot Turmeric Chicken and Rice is a hearty, warm and comforting weeknight dinner option! It’s full of veggies and uses both fresh and dried turmeric. It is dairy-free and gluten-free and is bound to be a new, and easy, family favorite!

One Pot Turmeric Chicken and Rice

We love an easy-to-make and easy-to-love weeknight dinner and this One Pot Turmeric Chicken and Rice is one of them! A warm and comforting spiced chicken and rice dish that consists largely of unattended cooking and is made all in one pot for a simpler clean up! This dish uses both fresh and dried turmeric for an extra punch of flavor and has so many veggies packed in!

Let’s talk turmeric:

We’ve talked quite a bit about turmeric on this site before because turmeric is a trendy food topic these days, but for good reason: it provides significant anti-inflammatory effects that can benefit a wide variety of health concerns! Curcumin, which is a nutrient found within turmeric, is a powerful anti-inflammatory. Chronic inflammation has been linked to a number of larger medical conditions such as diabetes, arthritis and heart disease. A natural and easy way to help keep inflammation down is through the foods you put in your body. This One Pot Turmeric Chicken and Rice uses both fresh turmeric and dried turmeric. Now are we saying if you eat this rice all of your inflammation will go away? Nope! But we are big believers in using a whole and real food approach to healthy living and including as many nutrient dense ingredients in our every day meals is a good start.

Where can you buy fresh turmeric?

Almost any major grocery store will sell turmeric. Look for it in the section where they sell fresh ginger, and it looks similar!

What do you do with fresh turmeric

You don’t need to peel the thin skin off of fresh turmeric, but we prefer to especially if it isn’t organic. The easiest way to do this is to take a spoon and gently scrape off the skin. You can grate the turmeric with a microplane or finely mince it. Just be careful about where you prepare the turmeric because it will leave yellow everywhere it touches, including your hands!

If you like this easy weeknight dinner recipes, check out these others:


One Pot Turmeric Chicken and Rice

Prep Time 00:10 Cook Time 00:28 Serves 4-6

Ingredients

  • 2 tablespoons avocado oil, divided
  • 1 1/2 lbs. boneless, skinless chicken thighs, diced into bite-sized pieces
  • 1 onion, diced
  • 3 garlic cloves, minced
  • 2-2 inch pieces fresh turmeric (about 2 tablespoon)
  • 2 carrots, diced
  • 1 teaspoon cumin
  • 1 teaspoon parsley
  • 1 teaspoon fine sea salt
  • 1 teaspoon turmeric dried
  • 2-½ cups chicken broth
  • 1 cup long grain white rice
  • 1/2 medium cauliflower, cut into florets (about 2 cups)
  • ½ cup frozen green peas
  • Cilantro and lemon wedges, for garnish

Directions

  1. Heat a 12” heavy bottomed high-sided pan over medium-high heat. Once hot, add oil and chicken and cook until beginning to brown 5-7 minutes. Remove from pan and set aside.
  2. Add onions and carrots and cook until soft and translucent, 3-5 minutes.
  3. Add fresh turmeric, garlic and all spices and toast for 30 seconds.
  4. Add chicken stock and scrap up any browned bits. Add rice, cauliflower and the chicken and stir to combine. Make sure the mixture is spread evenly in the pan and the veggies and chicken are pushed into the liquid as much as possible.
  5. Let mixture come up to a boil, then cover with a tight fitting lid, and lower the heat to medium-low.
  6. Cook for 20 minutes.
  7. Shut off heat, quickly remove the cover and sprinkle ½ cup peas over the top. Close the lid and let steam for 5 minutes.
  8. Fluff with a fork garnish with cilantro and a sprinkle of lemon juice

Recipe Notes

Notes: The cooking times can vary with this recipe depending on the brand of rice you use, how high your heat is on your stove and how heavy your pot is. Check to make sure the rice is fully cooked after the directed cooking time. If it is slightly undercooked, cook for an additional 5 minutes.

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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!

Cauliflower Hummus

This Cauliflower Hummus recipe is so simple to put together and is a great vegan and legume-free alternative to traditional hummus. It’s Whole30, Keto and Paleo friendly and truly you wouldn’t notice it wasn’t traditional hummus.

Easy cauliflower hummusCauliflower Hummus

Cauliflower really is a magical vegetable that can be turned into anything! Previously we’ve made noodle-free tuna casserole, hash browns, cauliflower parmesan, and pizza bites with cauliflower and now we’ve turned a classic dip into a legume-free version! This Cauliflower Hummus is so close in flavor to the real thing that most people eating it wouldn’t know it wasn’t traditional hummus. This is a great dip for people who can’t tolerate beans, those eating a paleo diet or a low carb diet. But also it’s just a really great dip: no special diet or lifestyle needed to love this one.

And the best part about it all is that it’s so easy to make. Simply roast some cauliflower and garlic (of course!) and whirl it up in a food processor or blender with some traditional flavorings and it’s done!

Roasted cauliflower hummus

What do you serve cauliflower hummus with?

This is a great dip to serve alongside a spread of crackers, vegetables or pita or a gluten-free equivalent. This would also be lovely served along a dinner like grilled chicken and vegetables.

How long can you store cauliflower hummus?

It can be kept in a refrigerator for about 3 days. It can easily be made ahead of time if serving at an event!

Cauliflower Hummus recipe

Tools we used in this recipe:

  • Sheet pan
  • Food Processor
  • Essentials: knife and spatula

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

Video:


Cauliflower Hummus

Prep Time 00:10 Cook Time 00:25 Serves 6-8

Ingredients

  • 1 small cauliflower, cut into florets
  • 4 garlic cloves, left inside of skin
  • 2 tablespoons avocado oil
  • 2 tablespoons tahini
  • 2 tablespoons olive oil
  • 1 tablespoon lemon juice
  • ½ teaspoon oregano
  • ½ teaspoon dried parsley
  • ½  teaspoons salt
  • ½ teaspoon ground black pepper
  • ¼ teaspoon cumin
  • ¼ teapoons paprika

Directions

  1. Preheat oven to 400ºF.
  2. On a sheet pan toss together cauliflower, whole garlic cloves and avocado oil. Roast until tender, about 25 minutes. Let cool slightly.
  3. Remove roasted garlic from the skin and add to a food processor. Add cauliflower and all of the remaining ingredients and process until the hummus comes together.
  4. If desired top with a drizzle of olive oil, paprika and fresh parsley. Serve warm, or chill and serve cold with crackers and vegetable crudite.
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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!

Low Carb Tuna Casserole (With Cauliflower)

This Low Carb Tuna Casserole (With Cauliflower) is the perfect comfort food meal! It’s easy to prepare, comes together in one casserole dish, and is packed with protein, veggies and we’ve offered two versions to make it low-carb with or without gluten-free pasta. Made in partnership with my friends at Genova Seafood.

Low Carb Cauliflower Tuna Casserole (Keto)

Low Carb Tuna Casserole (With Cauliflower)

Tuna casserole is such a classic comfort food! It’s creamy, cheesy and delicious but typically loaded with pasta and processed condensed soup! No hate on that version, but we decided it was time to re-make this dish making it gluten-free and low-carb. We tested two versions, one with pasta and one without so you can choose what amount of carbs you’d like!

For the lower carb version, we use half cauliflower and half brown rice pasta. This version is a bit more kid-friendly and has more of a classic feel to it. For our low carb version we completely swapped out the pasta for cauliflower to keep all that decadent creaminess  without any of the guilt for all of those on a low carb diet (oh hey keto diet). Either way, with whatever version you choose, you’re going to be satisfied after eating this tuna noodle casserole!

GENOVA TUNA

Of course we made this in partnernship with my friends at Genova Seafood. They are my favorite, trusted tuna company. Genova sources 100% of their tuna from fisheries that are MSC certified, meaning their tuna is sustainably sourced! It honestly is the best premium tuna in the purest olive oil. It is my favorite tasting tuna out there! Always non-GMO, wild-caught, and has 14g of protein in every serving!

MSC certified products must meet rigorous standards for sustainable fishing practices, like limiting by-catch (unwanted fish), avoiding overfishing and protecting marine environments. Today, only 12% of global wild caught seafood is MSC certified, and Genova Seafood is one of the companies working hard to make a change!

keto tuna cauliflower casserole

How do you make homemade tuna noodle casserole?

It’s simple:

  1. If you’re making the pasta version you boil the pasta until al dente.
  2. Saute your aromatics. Here we are using onion, celery and garlic.
  3. Make your base cheese-y sauce (also called a béchamel), using gluten-free ingredients, of course.
  4. Add in the cauliflower and cooked pasta (if using) and bake! We love using an oven safe pan to both start the casserole on the stove and then finish in the oven.

Cooking tools we used with this recipe:

  • Heavy Bottom Pan (We use one that doubles as an oven safe dish to keep the clean-up minimal)
  • Whisk
  • Spatula

tuna cauliflower casserole recipes

Want other tuna recipes? Try these favorites:

Low Carb Tuna Casserole (With Cauliflower

Prep Time 00:10 Cook Time 00:30 Serves 4-6

Ingredients

  • 2 tablespoons butter
  • 1 onion, diced
  • 2 celery stalks, diced
  • 3 cloves garlic
  • 3 tablespoon arrowroot
  • 2-1/2 cups cashew milk (or milk of choice)
  • 1 tablespoon dijon mustard
  • 1 teaspoon ground black pepper
  • 1 teaspoon fine sea salt
  • 1/2 teaspoon paprika
  • pinch cayenne (optional)
  • 1/2 cauliflower, about 1 lb., cut into florets (For Low Carb Version use 1 whole cauliflower, about 2-2-1/2 pounds and slice into pieces about 1/4" thick)
  • 2-4oz cans genova tuna, drained
  • 6 ounces brown rice pasta, cooked al dente (For Low Carb Version Omit This)
  • 1/3 cup frozen green peas (optional)
  • 1 cup shredded sharp cheddar cheese, divided 
  • scallion, for garnish

Directions

  1. Pre-heat oven to 400ºF.
  2. Heat a large heavy bottom pan, over medium heat and melt butter. Add onion and celery cook until beginning to soften, about 5-7 minutes.
  3. Add garlic, and cook for 30 seconds.
  4. Sprinkle in arrowroot, and then slowly whisk in cashew milk (or milk of choice) a 1/2 cup at a time to avoid any lumps. (see note)
  5. Add dijon mustard, salt, pepper, paprika and cayenne, if using, and whisk to combine.
  6. Add cauliflower and simmer for 5 minutes, stirring occasionally. 
  7. Remove from heat and stir in 3/4 cup of cheese. Then add in Genova Seafood Tuna, al dente cooked pasta (Omit for Low Carb Version), frozen peas and mix to fully combine.
  8. Pour into an oven safe dish (if not using one already) and top with remaining 1/4 cup cheese and bake until cauliflower is tender and cheese is melted, 15-20 minutes. If you want the cheese to be bubbly and slightly browned, place under the broiler for 3-5 minutes.
  9. Top with scallions and let sit for 5 minutes before serving.

Recipe Notes

  1. The sauce may seem really thick before it goes in to the oven, but the cauliflower and the tuna exude a lot of liquid so the extra thick sauce stops it from becoming to0 watery after it is baked.
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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!

Thai Turkey Burgers with Spicy Sriracha Slaw

These Thai Turkey Burgers with Spicy Sriracha Slaw are our new favorite low carb and paleo-friendly dinner! You can grill them outside or inside on your grill pan, and then serve them as low carb thai turkey burger bowls, or as a lettuce wrapped burger! The spicy slaw is packed with veggies and mango for a sweet and spicy crunch! This dinner is a must-make!

Thai Turkey Burgers and Slaw

Thai Turkey Burgers with Spicy Sriracha Slaw

I am all about these thai turkey burgers right now! The dish takes a quick 30 minutes to put together but is full of exotic flavors to make a weeknight meal special. You can enjoy the last of the summer weather we are having and take this outside to prepare on the grill or savor this dish all year long and make on the grill pan inside. The burgers are flavorful and moist and a great low carb dinner!

Thai Turkey Burgers and Slaw

We wanted to keep the accompanying slaw simple so we prepared this using a pre-shredded broccoli and carrot slaw mix, but if you don’t have this readily available go ahead and shred some using a food processor or a box grater. The mangos REALLY make this side dish stand out but just make sure to use a perfectly ripe one so it adds the right amount of sweetness.

Thai Turkey Burgers and Slaw

You can serve them as lettuce wrapped burgers for the perfect low carb dinner that satisfies!

Thai Turkey Burgers and Slaw

Or make it into a low carb burger bowl with the slaw, cauliflower rice, avocado, red onion, and ribboned cucumber drizzled with a little extra sriracha. PERFECT!

Thai Turkey Burgers and Slaw

Want other burger recipes? Try these favorites:

Thai Turkey Burgers with Spicy Sriracha Slaw

Prep Time 00:15 Cook Time 00:15 Serves 4

Ingredients

For Burgers

For Sriracha Slaw

  • 1/3 cup avocado oil mayo
  • 1 tablespoon Sriracha, plus more to taste
  • 2 tablespoons lime juice
  • 1" piece ginger, minced
  • 2 garlic cloves, minced
  • 1/2 teaspoon fine sea salt, more to taste
  • 1 12oz bag broccoli and carrot slaw (or 4 cups shredded broccoli and carrots)
  • 1 ripe mango, peeled and diced
  • 1/2 cup cilantro, picked, cleaned and sliced

Optional Garnishes

  • Bibb or Boston lettuce leaves, cleaned
  • Cauliflower rice, sautéed
  • Avocado slices
  • Thinly sliced cucumber

Directions

  1. In a large bowl combine ground turkey with coconut amino, ginger, chili garlic sauce and salt and mix well to combine. Form into 4 patties. If the turkey mixture is sticky, wet your hands before forming each patty.
  2. Grease grill pan (or outdoor grill, if using) and heat to medium heat. Place burgers onto the grill pan and cook for 6 to 7 minutes on each side, or until fully cooked through and has reached an internal temperature of 165ºF. 
  3. Meanwhile in a large bowl whisk together mayo, sriracha, lime juice, ginger, garlic and salt. Add in broccoli slaw, cilantro and mango and toss to combine.
  4. Serve burgers hot in a lettuce wrap with avocado and slaw, or in a burger bowl with cauliflower rice, slaw and cucumber.
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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!

Anti-Inflammatory Smoothie Freezer Pack

This Anti-Inflammatory Smoothie is the perfect make-ahead breakfast! It’s full of anti-inflammatory foods that are rich in vitamins and minerals, tastes delicious and will keep you satisfied until lunch time. It’s vegan, naturally gluten-free and and so easy to prep! We make them into freezer packs for easy breakfasts that are already prepped in the freezer. Just dump into the blender, add your liquid, and blend!

Anti-inflammatory Smoothie

Anti-Inflammatory Smoothie

Smoothies are the easiest make-ahead breakfast! We love them because the possibilities are endless. In the past I’ve offered up many smoothie recipes, and even the perfect smoothie guide, but today we are focusing on the idea of smoothie freezer packs, and specifically nutrionally based smoothies.

Smoothie packs are so popular these days, and while they may be convenient, they can be pricey and you can’t really control what is in them. For the next four weeks we’re going to offer up 4 nutritional-minded smoothies that you can prep in advance, and in bulk if you choose, to be ready for a quick blend in the morning before heading out the door. And at the end we’re going to do a round up and a bonus 30 Budget-Friendly Smoothies (in under 30 minutes) guide!

Anti-inflammatory Smoothie Ingredients

If you are a long-time reader of mine, you know that I believe that food can play a big part in not only keeping the body healthy, but also healing the body, so we’re offering up 4 make-ahead smoothie packs that target specific health benefits! And today marks our first one: Anti-Inflammatory!

Inflammation in the Body

Our body uses a process known as inflammation to protect ourselves from invading foreign microbes  such as chemicals or pollen, or to help heal from a wound. When this condition persists without the underlying cause it can be harmful. This is known as chronic inflammation and it has been linked to a number of larger medical conditions such as diabetes, arthritis and heart disease. A natural and easy way to help keep inflammation down is through food!

Anti-inflammatory Smoothie

Best Anti-Inflammatory Foods

Eating a diet full of foods rich with vitamins and minerals is a great start to lower inflammation. Some common foods to help with this are leafy greens, nuts and fatty fish. For our smoothie today we’ve paired a few (delicious) foods together that are high in anti-oxidants and rich in vitamins in mineral to help reduce inflammation: mango, cauliflower, ginger, turmeric and black pepper!

Stay tuned for the rest of the make-ahead smoothie freezer pack series:

Items we love for smoothie packs:

Anti-Inflammatory Smoothie Freezer Pack

Prep Time 00:05 Serves 1-2

Ingredients

  • 1 cup (5 ounces) frozen mango 
  • 1/2 cup (2 ounces) frozen cauliflower florets
  • 1 banana, sliced
  • 1" piece of fresh ginger, peeled
  • 1" piece fresh turmeric, peeled
  • pinch fresh black pepper
  • pinch cinnamon
  • 1 cup canned coconut milk
  • 1/2 cup water
  • 1 scoop collagen peptides (optional)

Directions

To Make Freezer Packs:

  1. Place all ingredients except coconut milk and water into a freezer safe bag. Freeze until ready to use, up to 1 month.

To blend:

  1. Combine all ingredients, including coconut milk and water in a high speed blender.
  2. Blend until creamy, adding additional water if necessary.

Recipe Notes

  1. You can substitute fresh fruit, but we find it easier to buy prepped frozen fruit for these smoothies
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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!