Whip this BBQ Chicken Pizza up any night of the week. I guarantee it will be on your table faster than if you called for take-out. This BBQ Chicken Pizza recipe is a classic, using either store-bought or homemade ingredients.
Easy BBQ Chicken Pizza Recipe
Is there anything better than a classic BBQ Chicken Pizza hot out of the oven? Between the ridiculously easy gluten-free pizza crust, the homemade bbq sauce, bbq chicken and that cheddar and onion melty goodness? This recipe is going to be on repeat. While we (obviously) have recipes for each of the components to make up this BBQ Chicken Pizza, we also know that you can just as easily buy some of them store-bought for an easy weeknight dinner.
Let’s Talk About the Best Gluten-Free Homemade Pizza Crust
If you haven’t tried my Gluten Free Pizza Crust before, you have been missing out. It has been made and loved by so many of you! I have to admit, it’s a favorite of mine too. This crust comes together quickly, in 1-bowl, and in under 10 minutes. No kneading, proofing or fussing is required! This pizza crust uses a blend of coconut flour, tapioca flour and ground flaxseed. It’s light and chewy and is a crowd pleaser. It’s easy to make ANY night of the week and perfect for any topping you’d like! We obviously recommend you use this crust because it’s so delicious and so simple! But it’s easy to use a store-bought one, if you need. Follow the packaging instructions for baking for that if you do use store-bought.
How to Make Homemade BBQ Chicken Pizza
Start with the crust! If using my homemade pizza dough you can make the crust and bake it immediately. But it must be baked up prior to putting on the pizza toppings.
Next top the parbaked pizza with the toppings. We have suggested amounts, but go ahead and make the pizza to your liking. Just make sure not to overload it because too much toppings won’t bake up properly.
Finally, bake it all off! If you want ultra crispy and melty cheese, stick it under your broiler.
Garnish the pizza with an extra drizzle of bbq sauce and cilantro and serve immediately.
Easy Swaps
We love homemade as much as possible, so we went ahead and gave you recipes for the Gluten Free Pizza Crust, the BBQ Sauce and BBQ Chicken. However, if you are using this recipe as more of a guide, go ahead and grab whatever you need store-bought. There are a lot of cleaner alternatives out there for homemade products now, especially when it comes to pizza crust and bbq sauce. If you didn’t want to make the BBQ chicken, go ahead and pick up a rotisserie chicken and use that here. Just toss it in a little BBQ sauce before putting on the pizza so it won’t dry out in the oven.
If you like this pizza recipe, check out these others:
Whip this BBQ Chicken Pizza up any night of the week. I guarantee it will be on your table faster than if you called for take-out. This BBQ Chicken Pizza recipe is a classic, using either store-bought or homemade ingredients.
Yield2 Prep Time 10 minutes Cook Time 27 minutes Total Time 37 minutes
Make pizza dough, and parbake according to these instructions (or whatever the package instructions state if store-bought).
Spread bbq sauce over the pizza. Top with cheese, bbq chicken and red onion. Bake in the preheated oven for 7-10 minutes, or until cheese is melted the desired amount.
Top pizza with extra bbq sauce and cilantro leaves. Serve immediately.
Savory oatmeal with breakfast sausage is a great start to the day, filled with fiber and protein and so delicious. It’s gluten-free, optionally dairy-free and a great make-ahead breakfast idea.
Savory Oatmeal with Breakfast Sausage
Oatmeal is often thought of as a sweet food. But have you ever thought of making it savory? We love this savory breakfast oatmeal made with breakfast sausage, cheddar and green onions. You can even put an egg on it, if you’d like! It’s prepared almost the same way as regular oatmeal, but with added savory flavor like red and green onions, extra salt and garlic powder. We use ground breakfast sausage (from our Butcherbox) but you can use chopped up fully cooked breakfast sausage (either pork or chicken) if you prefer.
What is Needed for this Breakfast Sausage Oatmeal?
Maple Syrup (it doesn’t taste sweet, it just helps balance the flavor)
Ground Breakfast Sausage
Red Onion
Green Onion
Cheddar Cheese (or nutritional yeast, for dairy-free)
Cooked sunny side up or poached eggs (optional)
Are oats gluten free?
Oats are naturally gluten-free, but they can sometimes be processed in a facility where wheat products are also processed so there can be cross-contamination. If you are sensitive to gluten be sure to purchase oats that are labelled gluten-free!
How to Make Old Fashioned Rolled Oats?
We are recommend to make old fashioned rolled oats with two methods: stove top or instant pot! The stove top is the quickest method, and is included in the recipe below, with oatmeal ready in about 15 minutes. If this still feels like too much than you can make ahead of time and simply reheat it! The other method is in the instant pot which is the easiest method. It requires no stirring and you can accomplish other things while it’s cooking!
Check out this post for everything you need to know about cooking oatmeal, including how to cook it in the Instant Pot.
If you like this breakfast recipe, check out these others:
Savory oatmeal with breakfast sausage is a great start to the day, filled with fiber and protein and so delicious. It's gluten-free, optionally dairy-free and a great make-ahead breakfast idea.
Yield4 Prep Time 5 minutes Cook Time 10 minutes Total Time 15 minutes
In a pot over medium heat bring water/stock to a boil.
Add oats, red onion, salt and garlic powder, stir to combine and and lower the heat. Cook for 8-10 minutes, stirring often, until the oatmeal is creamy and tender. Stir in maple syrup, if using.
Meanwhile heat a skillet over medium-high heat. When hot add oil and ground breakfast sausage. Cook until the sausage is brown. Remove sausage to a plate lined with paper towel (or a clean kitchen towel) and let excess fat drain.
Divide oatmeal into 4 bowls and top with sausage, green onions, cheese and eggs, if desired. If cooking for meal prep do not add cheese until after it has be re-heated.
Recipe Notes
Can omit cheese and add in 1 tablespoons of nutritional yeast into the oatmeal if looking for a "cheesy" taste.
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”!
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
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 Week: You 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!
If you like this sheet pan dinner, check out these others:
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 use today from the new book by Cassy Joy Garcia, "Cook Once, Eat All Week"!
Yield4 Prep Time 10 minutes Cook Time 20 minutes Total Time 30 minutes
Optional: We love serving this with a side of warm marinara sauce!
Directions
Preheat the oven to 375°F. Line a rimmed baking sheet with parchment paper.
Toss the cooked chicken with the ranch dressing, then spread the chicken on the lined baking sheet.
Cut the tomatoes in half and sprinkle them on top of the chicken. 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.
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
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.
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.
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.
This gluten-free and healthy Slow Cooker French Onion Soup is comfort food at it’s finest. It’s made using simple ingredients you likely already have in your pantry, is largely hands-off cooking, is an economical meal and is so rich and flavorful. It can be eaten as is as a light soup, or more traditionally topped with melted cheese and either store-bought or homemade bread.
Slow Cooker French Onion Soup
French Onion Soup is such a classic comfort food, it’s hard not to love. If you’ve only eaten it at restaurants you might think it’s difficult to make because it’s SO rich and flavorful, but truly it isn’t that hard at all! And we’ve made it even easier by throwing the whole thing in the slow cooker for easy, hands-off cooking! This Slow Cooker French Onion Soup is a great example of taking really basic pantry items like onions, broth and a few other simple ingredients and turning it into something amazing by slow and low cooking. Recipes using pantry staples are a great to have in your back pocket on days when you don’t have time to run to the grocery store but still want to be able to cook up a great meal for your family.
What is French Onion Soup Made Of
Traditionally French onion soup is made by slowly caramelizing onions on the stove top, which can require lots of babysitting and stirring to make sure the onions don’t burn. The onions are then coated in flour and simmered for longer with broth. This Slow Cooker French Onion Soup recipe however takes all the amazing flavors of this bistro classic and tosses them all in the slow cooker to make while you are busy doing other things! The first step is to cook all the onions for about 6 hours, which doesn’t require any stirring. This step can have some wiggle room if you are about and about because it’s hard to burn onions in the slow cooker, so if you aren’t home during the end of the 6 hours of cook time, the onions will likely be fine for 2-3 hours after. Next you simmer the onions in the broth for the remainder 2 hours of cooking time. Classic French onion soup is topped with a large crouton-like piece of bread and cheese. We’ve given directions on how to do this, but truly you can leave this off and this soup is still really flavorful!
What is the best onion to use for French onion soup
This Slow Cooker French Onion Soup recipes uses two kinds of onions. Yellow onion are more sweet with a really bright flavor and red onions have more depth with a touch of bitterness. Together they make a really nuanced and flavorful french onion soup!
Can you cook French Onion Soup in the Instant Pot?
The short answer is: yes! We’ve included the directions for cooking this soup in the Instant Pot in the notes section of this recipe. However we have to say that it is a little bit more hands on cooking than the slow cooker version.
If you like this slow cooker SOUP recipe, try these other favorites:
The infamous Trader Joe’s Gnocchi package directions results in soggy gnocchi that nobody wants, so we’re going step-by-step for you on How to Make Trader Joe’s Cauliflower Gnocchi! It’s a quick weeknight meal on a budget and is a great gluten-free alternative to a classic gnocchi. What has become an almost cult classic, is so good, and we’ve cracked the code on our favorite way to prepare it.
How to Make Trader Joe’s Cauliflower Gnocchi
If you haven’t heard of the Trader Joe’s cult favorite Cauliflower Gnocchi, let us tell you a little bit about it! It’s inexpensive, sold for under $3, and made gluten-free with a hearty dose of veggie. Traditionally gnocchi is made with cooked potatoes that are bound together with egg and wheat flour. The TJ version is made with cauliflower and cassava flour, and a few other ingredients. To be clear, it’s not necessarily low-carb but it’s a healthier take with a classic flavor. The package directions produce a finished product that is a bit suspect so we’re going to go through step-by-step on How to Make Trader Joe’s Cauliflower Gnocchi into a quick weeknight Italian dinner!
How do you cook cauliflower gnocchi?
There are a few different ways to cook cauliflower gnocchi. But there is one way not to cook it, and that is do not cook it according to the package directions. We are looking for gnocchi that isn’t mushy and has a nice crispy coating so we’re using cooking methods that do just that!
In the skillet: This is by far the easiest and simplest method (and our favorite)! The main directions in our recipe include the step-by-step for skillet cooking because it is our preferred method for the best tasting gnocchi. It also makes the meal a one-pan dinner which is always a plus.
In the air fryer: This is a simple way to crispy up the gnocchi, but the downside is that this cooking gadget isn’t that common and it still means you have to use other pots and pans to make a complete meal.
In the oven: We offer directions for cooking the gnocchi on a sheet pan, but in all honestly it is our least favorite method. In order to achieve crispy gnocchi it has to have a long cook time, and just isn’t very efficient. But will lend itself to crispy gnocchi if left in there long enough.
What do you serve with Cauliflower Gnocchi:
We serve this recipe with store-bought tomato sauce, spinach and cheese. It makes it a complete meal that is made in one pan and ready in under 30 minutes. Alternatively you could use a homemade tomato sauce, homemade meat sauce, a pesto, a pumpkin sauce or really any sauce that tastes good with gnocchi!
The TJ’s cauliflower gnocchi is also a hit when served alone as an appetizer with a dipping sauce!
Tips on getting your hands on Cauliflower Gnocchi
Admittedly there is a Cauliflower Gnocchi craze going on, coupled with a delay in getting shipments in to some stores. So we had trouble getting our hands on cauliflower gnocchi for a few weeks. Hopefully they’ll be producing more of this product now that they know it’s a hit. Follow these tips to get your hands on Cauliflower Gnocchi:
Call ahead and ask them to set some aside for you.
Find out when they get the shipments in, typically late at night before closing or first thing in the morning, so call ahead or plan to be at the store then.
Buy in bulk. They are stored in the freezer so if you buy a bunch at a time (who bought 10 bags at once? Ahem… not Lexi….) you won’t have to worry for a few weeks/months when they’ll be getting in another shipment.
So jump on the Trader Joe’s Cauliflower Gnocchi train and get to the store to get yours and make sure to post it to Instagram. Because with this one, if you didn’t post it to Instagram, did it even happen?
Watch the video:
If you like this weeknight Italian dinner, check out these others:
The package directions on this cult classic hit results in soggy gnocchi so we're going step-by-step on How to Make Trader Joe's Cauliflower Gnocchi! It's a quick weeknight meal on a budget and is a great gluten-free alternative to a classic gnocchi.
Yield2-4 Prep Time 5 minutes Cook Time 15 minutes Total Time 20 minutes
Defrost the gnocchi: You can either let thaw out on the counter for an hour or you can microwave the gnocchi on a plate for 2-4 minutes. Once thawed you want to pat dry any condensation.
In a large non-stick or well-seasoned cast iron skillet heat 2 tablespoon oil until it’s hot add the gnocchi in an even layer. Let the gnocchi sit undisturbed for 3 minutes. Flip the gnocchi and repeat until they are a light brown and crispy.
What is your favorite way to make Trader Joe’s Cauliflower Gnocchi?
How to Make Trader Joe’s Cauliflower Gnocchi
This Jalapeño Popper Dip is the perfect appetizer to serve for Game Day and can conveniently be prepared ahead of time and baked up right before serving! It has all the classic flavor of Jalapeño Poppers without having to individually make them. This gluten-free and keto dip has two options to make: as a creamy dairy version or or you can substitute in cashew cream for a dairy-free and delicious alternative that’s also paleo friendly.
Jalapeño Popper Dip
With the BIG GAME coming up soon it’s the perfect time to discuss all the best game day eats! This Jalapeño Popper Dip is an obvious contender because it has all the elements of jalepeño poppers but made easier as convenient dip. It’s warm and comforting and a bit spicy! We’ve included both a dairy version with all the cheesy goodness as well as a dairy-free version which is remarkably similar, made using our new favorite ingredient: cashew cream! We liked them both the same, so don’t make us choose which one is better!
This dip can also be made almost entirely ahead of time and then baked right before serving so that you have more time to prepare for guests. All you have to do is prep the dip up until the baking step and right before serving pop it in the oven.
To get the cheese-y flavor in our dairy-free version we used cashew cream, mayo and some nutritional yeast! Nutritional yeast is inactive yeast, usually fortified with vitamin B12, that is a favorite amount vegans as it replicates the cheese flavor.
We opted to use pickled jalapeños in this dip because we love them and the acidity that it adds to the dish. We also added some salty bacon to the mix, but if you’d like to make this vegetarian or vegan (cashew cream version only) you can leave it out! We also added in a bit more nutrients in here with the addition of some baby kale. We love the color it lends to the dip and think it fits well, but you can also opt to leave this out if desired.
Serve this up with a spread of tortilla chips, or crackers (we love Simple Mills Almond Flour Crackers) and cut up vegetables!
If you like this game day recipe, check out these others:
This Jalapeño Popper Dip is the perfect appetizer to serve for Game Day and can conveniently be prepared ahead of time and baked up right before serving! It has all the classic flavor of Jalapeño Poppers without having to individually make them and can be made with or without dairy.
Yield6-8 Prep Time 15 minutes Cook Time 20 minutes Total Time 35 minutes
Preheat the oven to 400ºF and grease a 3-cup oven-safe baking dish.
In a stand mixer, or with a hand mixer, beat cream cheese on medium speed until light and fluffy, about 3 minutes. Scrape down the sides of the bowl and add in mayo and slowly mix together on low speed until fully combined (do not overmix or the mixture will separate).
Add in garlic powder, salt and pepper, 1/2 cup cheese and kale. Set aside a few pieces of the jalapeno, bacon and green onion and place the remaining inside of the cream cheese mixture and mix on low until fully combined.
Place mixture inside of prepared baking dish and smooth the top. Sprinkle with remaining set aside bacon and jalapeno and cheese.
Bake at 400 until the cheese is bubbly and melted, about 20 minutes.
Top with remaining green onions and serve with tortilla chips, crackers, or vegetable crudite.
Dairy-Free Version:
Make cashew cream (with increased amount of cashews).
Preheat the oven to 400ºF and grease a 3-cup oven-safe baking dish.
In a bowl whisk together cashew cream and mayo, nutritional yeast, garlic powder, salt, and pepper until combined.
Add the kale to the bowl. Set aside a few pieces of the jalapeno, bacon and green onion and place the remaining and the inside of the cashew cream mixture, and combine.
Place mixture inside of prepared baking dish and smooth the top. Sprinkle with remaining jalapeno and bacon
Bake until heated through (you can check by inserting a butter knife in the center and checking to see if the mixture is hot), about 18 minutes.
Top with remaining green onions and serve with tortilla chips, crackers, or vegetable crudite.
Recipe Notes
MAKE AHEAD: You can make this up to two days ahead without baking, and then bake when ready. You may need to add a couple of extra minutes cook time.
If you like things spicy, you can up the jalepenos to ⅔ cups
If you aren’t including the bacon increase the salt to ½ teaspoon in dairy version.
For dairy-free version check out this post for more information to make cashew cream. You’ll need to increase the amount slightly to get the correct amount for this recipe with a ratio of 1-¼ cups cashews to ½ cup of water.
To double either of these versions to feed a large crowd simply double all of the ingredients and cook for about 10 minutes longer.
Jalapeño Popper Dip (Options for Dairy and Dairy-Free)
These gluten-free Ham and Cheese Waffles are going to be the star of the breakfast or brunch table! You wouldn’t know these waffles were gluten-free and they’re a cinch to put together using only one bowl. These fluffy on the inside and crispy on the outside waffles are the perfect mix of sweet and savory and bound to be a new favorite!
Ham and Cheese Waffles (Gluten-Free)
These gluten-free Ham and Cheese Waffles came about as a need to use up our leftover Maple Glazed Ham and we are so glad it did because these waffles are SO GOOD! If you haven’t tried savory waffles before let us introduce you to the perfect mix of sweet and savory! Of course, you could keep this all savory and omit the drizzle of honey on the top, but we thought it really took it over the edge of deliciousness and really recommend serving it this way!
With the upcoming holidays you are going to want to keep this recipe at the ready! This is such a great breakfast or brunch idea to serve a crowd! Our recipe serves 4, but it can easily be doubled or tripled and the waffles can be kept warm in a low oven to keep hot before serving!
These gluten-free waffles use my trusty blend of almond and tapioca flour as the base! We use this blend for a lot of our recipes because it is simple, versatile and creates a product that is satisfying.
Want a FREE ham?
New customers who sign up for their first box will receive a free 4 lb. Spiral Ham in their first order!!
About the Ham: ButcherBox ham is a fully cooked, hickory smoked, uncured, bone-in spiral ham. It’s free of nitrates, casein, and gluten. It’s non-GMO verified, vegetarian fed, and no antibiotics and growth promotants ever!
P.S. If you would like to receive your box before the Christmas holiday, you need to order before 12/17!
In this recipe we used these tools:
Essentials: bowls, whisk, spatula, measuring spoons and cups
These gluten-free Ham and Cheese Waffles are going to be the star of the breakfast or brunch table! You wouldn't know these waffles were gluten-free and they're a cinch to put together using only one bowl. These fluffy on the inside and crispy on the outside waffles are the perfect mix of sweet and savory and bound to be a new favorite!
Yield4 Prep Time 10 minutes Cook Time 15 minutes Total Time 25 minutes
Add in the eggs, applesauce and maple syrup and whisk to combine.
Fold in the ¾ cup ham, 3 tablespoons scallions and cheese.
Spray the heated waffle iron with a high heat cooking spray (we use avocado oil). Following the directions for your waffle maker regarding batter quantity and cook time, pour in the batter and cook the waffles until cooked through and lightly golden. Remove and if desired transfer to a low oven to keep warm. Spray the waffle iron with avocado oil and repeat with remaining batter.
Serve the waffles hot and garnish with butter, remaining chopped ham and scallions and drizzled honey.
This Pizza Meatloaf Muffins recipe takes all the flavor of a slice of pizza and makes it in a convenient, hearty and delicious mini meatloaf baked in a muffin tin! They are the perfect make-ahead meal prep for lunch, or a great post work out or after school snack. They are gluten-free, low carb and just what you should be running to the kitchen to cook up right now. Made in partnership with my friends at Ello Products.
Pizza Meatloaf Muffins
We love all things pizza here, so it’s no surprise that these Pizza Meatloaf Muffins are not the first time we’ve taken all the flavor of pizza and created something fun and unique like my Pizza Scramble and Pizza Stuffed Peppers, but this time we wanted to focus on making an amazing meal prep meal!
We love how much pizza flavor we were able to pack in to these meatloaf muffins. We use ground turkey as our base and then mix in pizza sauce, some spices, turkey pepperoni and cheese! A little egg and almond flour help hold it all together and it’s topped off with a bit more cheese and pepperoni and finished under a broiler to get a nice pizza like topping! While you are certainly welcome to make your own pizza sauce, we opted to purchase a good quality brand to make this a little simpler to prepare.
Honestly we loved these for meal prep, a kid-friendly snack or even if you’re feeling adventurous a quick breakfast! You can warm it in a toaster oven, your regular oven or in a microwave on the go. We also enjoyed them cold, but that’s totally up to you!
We of course packed these away in my favorite storage containers. I love love love my Ello DuraGlass Food Storage Containers. With other glass ware I have tried, sometimes the lids don’t pop on well, sometimes they don’t stack easily, and so on. These containers are so well-made and are my new go-to! I also love the silicone colors because they grip well too!
Perfect for stacking.
Mighty tough: Silicone sleeve protects glass from chips + scratches.
Everything tastes better in glass: Won’t stain or smell.
Nobody likes a lunch bag leak: The clear air tight lids won’t leak.
Easy-to-pair color match lids: Because life’s already hard enough.
Wash away: All parts top rack dishwasher safe, sleeve and all. No need to remove sleeve for oven + cleaning!
Comes in all different sizes: For sides, mains, leftovers, and more!
Safe for cooking: Freezer safe, microwave safe without lid, and oven safe up to 450F without lid.
Free of: BPA, phthalates, PVC, lead and cadmium free.
Where I get mine: Available at Target and Amazon now!
If you like this meal prep recipe, check out these others:
In a muffin tin, place 1/2 cup mixture in 9 tins and smooth the mound on the top. (See note)
Brush remaining pizza sauce on top of each muffin.
Bake for 15 minutes, or until turkey is fully cooked to 165ºF.
Remove from oven and turn broiler on to high.
Divide remaining cheese and pepperoni on top of meat muffins and place under broiler until cheese has melted and begun to melt and bubble, about 3 minutes.
Serve warm with salad, or fully cool and pack away for meal prep.
Recipe Notes
To make smaller portions, divide roughly 1/3 cup batter to fill 12 muffin tins.
This post is sponsored by Ello Products. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
Pizza Meatloaf Muffins (Gluten-Free)
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 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!
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!
How do you make homemade tuna noodle casserole?
It’s simple:
If you’re making the pasta version you boil the pasta until al dente.
Saute your aromatics. Here we are using onion, celery and garlic.
Make your base cheese-y sauce (also called a béchamel), using gluten-free ingredients, of course.
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)
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)
Add cauliflower and simmer for 5 minutes, stirring occasionally.
Remove from heat and stir in 1/2 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.
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.
Top with scallions and let sit for 5 minutes before serving.
Recipe Notes
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.
This Chicken Enchilada Spaghetti Squash Casserole is comfort food lightened up! All the classic flavors of your favorite chicken enchiladas, including refried beans, made healthier with spaghetti squash as its base. This gluten-free and dairy-free meal is the ultimate family favorite meal that is great for meal prep, too. Made in partnership with Tuttorosso Tomatoes!
Chicken Enchilada Spaghetti Squash Casserole
This Enchilada casserole is the ultimate gluten-free casserole! This healthy and hearty enchilada casserole made with spaghetti squash has all the Mexican flavor you love that is a definite crowd favorite. This recipe has loads of veggies, shredded chicken, homemade refried beans, spaghetti squash and is so comforting.
Cook The Spaghetti Squash: Preheat oven to 375ºF and line a baking sheet with foil or parchment paper. Cut spaghetti squash in half, lengthwise. Scoop out seeds. Brush inside with oil. Place facedown on baking sheet and add 1 tablespoon or so of water to the baking sheet. Bake for 45-50 minutes, or until you can pierce with a fork. Once done, scrape out squash into spaghetti stands and set aside.
While cooking, sauté the veggies:
Make the enchilada sauce: In a small saucepan over medium-high heat, heat the oil. Add the arrowroot flour and stir constantly for 1 minute. Stir in the chili powder, garlic powder, onion powder, cumin, and salt. Then add the tomato sauce and gradually add the chicken broth, whisking to remove any clumps. Lower the heat and simmer for 10 minutes or until the sauce is reduced by about half and can coat the back of a spoon.
Make the Refried Beans: Heat oil in a medium saucepan over medium-high heat. Add in garlic and spices and let cook until fragrant, about 1 minute. Drain the liquid from the beans and rinse well, then add the beans to the saucepan. Turn down heat and stir well. Add in lime juice and water. Simmer for 1-2 minutes. Take off heat and mash well using a potato masher or fork. Set aside until ready to serve.
This post is sponsored by Tuttorosso Tomatoes. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
Chicken Enchilada Spaghetti Squash Casserole
A charcuterie board is a quick, delicious and beautiful appetizer idea to feed a crowd. Fill a big board (or platter) with all of your favorite meats, cheeses, and crudités, and follow my tips to make it gorgeous, for the most festive spread this holiday season! Made in partnership with my friends at Applegate!
Charcuterie Board 101
When entertaining season rolls around, a charcuterie board can be such a festive spread to make for your guests! I’ve talked about building them before, but today, let’s talk about creating the ultimate festive charcuterie board with cheeses and fun additions! Plus, you’ll get my Bacon Onion Jam recipe! Meat and cheese boards are customizable, gorgeous, require no cooking, and are the perfect hearty appetizer spread!
What is in a charcuterie board?
Charcuterie (shahr-cute-uh-ree) is a French word devoted to prepared meat products, such as bacon, ham, sausage, terrines, galantines, ballotines, pâtés, cured meats and confit. It is often served with various cheeses, crackers & bread, and other fun additions like jams, candied nuts, and more!
How to Make a Charcuterie Board
Follow these guidelines for making the most epic charcuterie board, with something for everyone.
Start with the platter! Grab one or two platters or other unique serving idea You may be surprised to find that you may already have things to use at home like wooden boards, wood cutting boards, slate or chalk board, or even a marble slab!
Next move on to the cheese: You’ll need approximately 3 ounces per person that you plan to serve. Pick your variety of cheeses (3 or more, depending on how many people you are hosting) & add labels and separate knives for each cheese. Try to get a variety of different types of cheese such as cow, goat or sheep cheese, as well as factoring in the different types such as soft, hard, aged, etc.
Then add in your meats: Cured meats, pâtés and sausages go well. Try to pick a variety, and ones that are relatively easy to eat on-the-go. Roll up any large ones so they are easy to pick up.
Fill in with Crackers & Breads: I always like an assortment that can work for anyone and everyone! Do a variety of grilled breads or crackers, making sure to get both gluten-free if you can who need it.
Add some nuts: Candied or regular nuts are a great accompaniment (or just to snack on)! Grab bowls to place around your board to place your nuts in, or scatter around!
Something sweet: Some fresh or dried fruit is always wonderful, along with jams (a must!). Grab some small bowls to place around your board to place your sweet additions in.
How to Make a Charcuterie Board Beautiful
After you’ve selected everything you’d like to place on the board, go ahead and make it festive! I’ll place a few bowls throughout the spread and add olives, chocolate candies, marinated cherry peppers, etc. I’ll also garnish the board with festive holiday touches such as rosemary, pomegranate seeds, pears, and cranberries.
Make sure to fill in as much blank space as possible with those extra items, because the fuller it looks the more beautiful it is.
Keep some back-up cheese, meat and crackers to fill in as the night goes on.
Watch the video:
The Best Meats and Cheese for a Charcuterie Board
I am so excited to partner with Applegate today to bring you this festive holiday entertaining spread! I truly love Applegate because they offer a wide variety of high quality natural and organic products that I know I can trust. Their animals are raised humanely without antibiotics or hormones and are fed a vegetarian or 100% grass diet. Their meats are free of added chemical nitrites, nitrates or phosphates, and free of artificial ingredients or preservatives. I know I can find my trusty Applegate at a retailer nearby wherever I am during the holidays!
If you like this recipe to entertain a crowd, check out these others:
In a large skillet over medium heat, cook finely diced bacon until crispy.
Drain bacon, leaving 1 tablespoon of fat in the pan. Add butter and 1/2 teaspoon salt.
Slice onion thin and add to pan and cook on low heat for 40 minutes. Add bacon back into the pan.
Deglaze pan with ¼ cup water: Deglaze the pan by adding in the water and scraping up the browned bits in the bottom of the skillet for about 30 seconds.
Add balsamic vinegar, thyme leaves, and pepper and remove pan from heat.
Serve warm on top of brie or in a dish on your board.
Store in the refrigerator for up to 4 days, and reheat before serving. Yields about 1 cup of jam.
This post is sponsored by Applegate. Find out where to buy product and find other easy and delicious holiday recipes at www.applegate.com. All thoughts and opinions are always 100% my own! I love the integrity of their products and think you’ll love them too. Thank you for continuing to support LCK and the brands I work with!
How To Make a Charcuterie Board (& Bacon Onion Jam Recipe)!
These easy, healthier Cheesy Scalloped Potatoes are a classic side dish! This lightened-up version has just the right amount of cheese and baked to perfection!
Cheesy Scalloped Potatoes Recipe
Have you ever have scalloped potatoes? They are made with thinly sliced potatoes (this is the mandolin we recommend), an epic cheese sauce, and then baked to a crispy-topped perfection. So much flavor! This lightened up version is easy to make and so delicious. It’s the perfect side dish for a weekend feast or a holiday celebration.
Ingredients Needed for Scalloped Potatoes
Yukon Gold Potatoes
Cheddar Cheese
Onion
Arrowroot Starch (this thickens the dish)
Salt and Pepper
Garlic Powder
Onion Powder
Dried Thyme
Paprika
Milk (we use Almond Milk)
How to Make Scalloped Potatoes
First you are going to start the sauce for the casserole on the stove. We made our casserole inside an oven-safe skillet to limit the number of dirty dishes. If you don’t have an oven-safe skillet you can cook the this in a regular 8″ baking dish (or one that is a similar size).
To make the cheese sauce you first cook down some onions, then add in some spices along with arrowroot starch. This is what we use to thicken the sauce. Next, whisk in some milk. We use almond milk to keep this a bit healthier, but you can use any milk you typically use. Then, we stir in the cheese.
Once we have our cheese sauce, the potatoes are combined with it and either smoothed over or topped with transferred to a casserole. Top with some additional cheese and bake until the potatoes are fully cooked through and the top is nice and toasty. Garnish with some fresh herbs and serve!
Make Ahead Instructions
The good news is that these scalloped potatoes can be made ahead of time! There are two ways to do this. The first is that the dish can be made entirely up until the point of baking. If you do prep the dish up to the point of baking, store it in the refrigerator for up to 24 hours. You may have to extend the baking time, since it was cold from the refrigerator.
The second way to make this ahead is to bake it entirely, and then reheat before serving. It can be made up to 1 day ahead of time. To re-heat, bake in a preheated oven at 350º until heated through, about 15 minutes.
If you like this healthy side dish recipe, check out these others:
Pre-heat the oven to 425 °F. Grease a casserole dish with butter and set aside.
In a dutch oven or large saucepan, melt butter over medium heat. Add onion, salt, pepper, dried thyme and paprika. Cook until onion is translucent and starting to brown, about 5 minutes. Add garlic and whisk in arrowroot for about 3 minutes.
Pour in milk and bring sauce to a boil. Once at a boil, lower heat and let simmer, uncovered, for 8-10 minutes or until the sauce is thick enough to coat the back of a spoon.
Stir in 2 cups cheddar cheese. Lightly salt and pepper potatoes and add them to the sauce. Stir often for 10 minutes, or until potatoes start to soften.
Transfer potato mixture to a greased casserole dish. Top with more cheddar cheese and bake for 30 minutes uncovered.
Top with scallions and parsley or herb of choice and serve warm!
These delicious Pizza Stuffed Peppers are everything you want in a dinner! Stuffed with ground turkey (or beef) and all the pizza fixings, this family friendly dinner will leave everybody happy. Plus it’s a great dish to prep ahead of time!
Pizza Stuffed Peppers
I basically would eat anything if you flavored it with “pizza”. Especially when it’s actually a healthy and delicious dinner that is kid-friendly! These Pizza Stuffed Peppers using a base of ground turkey or beef and all the pizza fixin’s like mushrooms, peppers, onions, pepperoni and cheese! There is plenty of room to customize based on what you want or have on hand.
What I 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.
Ingredients Needed
Bell Peppers
Onion + Garlic
Mushrooms
Ground Turkey or Ground Beef
Canned Tomatoes
Salt + Pepper + Spices
Pepperoni
Fresh Spinach
Mozzarella Cheese
Fresh Basil
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.
How To Make Stuffed Peppers
Prep all the ingredients
Cook the meat and veggies
Stuff the Peppers
Then bake!
How do you eat Stuffed Peppers?
There might be some controversy with this: Some like to eat the filling first and then cut up the pepper and eat it. Others might like to cut up the whole thing and eat the peppers with the filling. You do you, and choose which method of eating it sounds good to you!
Watch the video:
If you like this pepper recipe, check out these others:
Easy BBQ Chicken Pizza Recipe
Savory Oatmeal with Breakfast Sausage
Slow Cooker French Onion Soup
Jalapeño Popper Dip
Ham and Cheese Waffles (Gluten-Free)
Chicken Enchilada Spaghetti Squash Casserole
Charcuterie Board 101
Cheesy Scalloped Potatoes Recipe
Ingredients Needed for Scalloped Potatoes
Make Ahead Instructions
