Sausage, Peppers, and Onions

Sausage Peppers and Onions | Lexi's Clean Kitchen

This low-carb and keto-friendly Sausage, Peppers, and Onion, one-pan dish is made in just twenty-minutes! Such a perfect sausage and peppers recipe for any night of the week.

How to make Sausage and PeppersSausage, Peppers, and Onions

Did you know that peppers are at their growing season peak right now? I was over at my favorite little farm and they had a bin with the most beautiful looking peppers, so I just had to get a bunch! This dish went over big time here.

This is the EASIEST sausage and peppers recipe! It is made in one skillet, is so flavorful, and you can use chicken sausage, pork sausage, or any sausage you like! I like to find ones with minimal added ingredients.

Chicken Sausage and Peppers with cauliflower rice

It is flavorful, comforting, and just plain delicious with the perfect amount of sauce. A great dish for football Sunday or those nights when you need a quick and easy meal!

How to make Sausage and Peppers

Sausage Peppers and Onions on a plate

You can get creative with how you serve this dish! I love it served over roasted spaghetti squash or cauliflower rice but I bet it would be great with gluten-free pasta or spiralized veggies as well! This sausage and peppers recipe is Paleo friendly, whole30 compliant, dairy-free, grain-free, and no sugar added!

Like this easy skillet recipe? Try these other favorite one pan meals!

Sausage, Peppers, & Onions

Prep Time 00:05 Cook Time 00:15 Serves 4

Ingredients

Directions

  1. Heat extra-virgin olive oil in a large skillet over medium-high heat. Once the oil is hot, add garlic and cook for 30 seconds or just until fragrant.
  2. Add sliced onions, bell peppers, and poblano pepper to the skillet; let cook until the onion is translucent.
  3. Add cooked sausage to the large skillet with the peppers and onions and cook for 1-2 minutes.
  4. Pour in diced tomatoes, chicken broth, and spices. Mix well.
  5. Bring to a boil then reduce heat and let simmer for 10 minutes.
  6. Taste and adjust spices as desired.
  7. Serve over spaghetti squash, cauliflower rice, or gluten-free pasta!

Recipe Notes

  • *If you are using uncooked chicken sausage, remove the casing and cook the chicken sausage and garlic together in a medium skillet over medium-high heat until the sausage is brown on both sides. This should take around 5 minutes, stirring often.
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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 disclosure policy for more info!

Southwestern Hummus Dip

Southwestern Baked Hummus Dip [vegetarian] | Lexi's Clean Kitchen

If you love southwestern flavors, this Southwestern Hummus Dip is for you! It is such a fabulous vegetarian dip for entertaining or to enjoy as a snack! If you haven’t made my first hummus dip and you are skeptical about baked hummus, I promise, it is so so good.

Southwestern Baked Hummus Dip | Lexi's Clean Kitchen

Veggies, beans, and spices; cooked to perfection! Baked hummus is my new go-to game day dip because it is so easy to make and is perfect for prepping ahead of time. I throw it all together and top it with cheese, then cover and refrigerate until ready for baking. Simply bake, add your garnishes, and serve!

 

Southwestern Baked Hummus Dip | Lexi's Clean Kitchen

Go ahead and garnish! Then grab veggies and tortilla chips, and get dipping!

Southwestern Baked Hummus Dip | Lexi's Clean Kitchen

Southwestern Hummus Dip

Prep Time 10 minutes Cook Time 20 minutes Serves 6

Ingredients

  • 1 teaspoon avocado oil
  • 1 yellow onion, diced
  • 1 red pepper, diced
  • 1 green pepper, diced
  • 1 can black beans, strained and washed well
  • 2 cups spinach
  • 1/2 teaspoon cumin, more to taste
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon sea salt, more to taste
  • 1/2 teaspoon paprika
  • 1/4 teaspoon chili powder, more to taste
  • 2 ears fresh corn, cooked (we boiled ours for 5 minutes)
  • 2-10 ounce tub of Sabra hummus

Garnishes

  • 1 cup sharp cheddar cheese, more as desired
  • 1/2 cup scallions, thinly sliced
  • 1 red onion, diced

For Dipping

  • tortilla chips
  • 2 cucumbers, sliced thinly for dipping
  • 1 carrot, sliced thinly for dipping

Directions

  1. Preheat oven to 350ºF.
  2. Heat the oil in a large skillet over medium-high heat.
  3. Add the onions, peppers, and spices to the skillet. Sauté until the onions are translucent and the peppers start to soften about 3-5 minutes.
  4. Add the black beans, corn, and spinach and sauté until the spinach just starts to wilt. Take off heat and set aside.
  5. Pour hummus into an 8x8 baking dish. Spread evenly.
  6. Pour in black bean mixture and spread evenly.
  7. Bake for 15-20 minutes until cheese is melted and golden.
  8. Top with garnishes and serve warm with cut-up vegetables and tortilla chips!
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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 disclosure policy for more info!

Crudité Platter with Tzatziki Sauce

Cruite Platter with Dairy-Free Tzatziki Sauce - Lexi's Clean Kitchen

This Crudité Platter with Dairy-Free Tzatziki Sauce makes for such a light and refreshing snack, appetizer, or side-dish! The perfect bright and colorful dish to make with any seasonal veggies you have on hand! Dairy-free, egg-free, grain-free, gluten-free, and Whole30 compliant! This will be the most gorgeous appetizer on the table, for sure!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Is there anything better than a dish filled with colorful fresh produce? We blanched the carrots, broccoli, and snow peas in this platter to create that pop of color! Blanching stops the enzyme actions that can cause loss of flavor and color in vegetables, making it a great technique to use before freezing vegetables or serving them raw!

This would be the perfect spread for any dinner party, brunch, or holiday celebration!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

I mean, how gorgeous is this? Dip and devour!

Crudité Platter with Dairy-free Tzatziki Sauce | Lexi's Clean Kitchen

Ingredients

    Vegetables for Crudité

    • 6 cups water
    • 1 tablespoon sea salt
    • 3 multi-colored carrots, peeled and blanched
    • 1 head broccoli, blanched and sliced into bite-sized pieces
    • 1 bunch of radishes, blanched
    • 1 cup snow peas, blanced
    • 1 watermelon radish, blanched and sliced thin
    • 1 bunch celery
    • 1 case cherry tomatoes
    • 4 small sweet pepper

    Dairy-free Tzatziki

    Directions

    1. Fill a large saucepan with water and toss in salt. Cover and bring to a boil over medium-high heat.
    2. Fill a large bowl with ice water and set aside.
    3. Prep you vegetables and place them in the boiling water. Set your timer for three minutes. Using a slotted spoon, remove the broccoli, red radish, snap peas and watermelon radish and place vegetables into the ice water. Set your timer for two more minutes. After two minutes, remove the carrots with the slotted spoon and place into the ice water. Remove the vegetables from the ice water and pat dry. Serve on platter of choice!
    4. Place shredded cucumber in a medium mixing bowl. Add 1/4 teaspoon sea salt and let sit for 5 minutes.
    5. Place coconut milk, lemon juice, dill, sea salt and black pepper into a high-speed blender. Blend until smooth. Pour into a small mixing bowl.
    6. Strain the water out of the cucumber. Add the cucumber to the small mixing bowl with the coconut milk mixture. Stir well. Taste and adjust seasoning as desire. Place in serving bowl and sprinkle with paprika.
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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 disclosure policy for more info!

    Chocolate Chip Banana Pancake Casserole

    This Chocolate Chip Banana Pancake Casserole is going to be the new hit of your brunch and weekend parties. It’s made with my popular fluffy paleo pancakes, and really, who doesn’t love a chocolate chip and banana combination?

    I think my new favorite thing is a meal made in casserole form. It’s like the new one-pan meals and bowls that I’ve been loving. Easy to transport and fun to eat. Plus, all the flavors come together in the most delightful way.

    Chocolate Chip Banana Pancake Casserole

    If you follow me on SnapChat (username: Lexiscleankitch), you know I’ve been cooking up a storm for my upcoming cookbook! I’ve been blogging less and I seriously hate not connecting with all of you more. BUT, there is light at the end of the tunnel and I’ll soon be back to our regularly scheduled programming!

    This breakfast casserole requires a tiny bit of extra work from your traditional pancakes, but it’s super delicious and so fun to eat– it’s worth it!Paleo Pancake Casserole

    Chocolate Chip Banana Pancake Casserole

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    Chocolate Chip Banana Pancake Casserole

    This is a sponsored post on behalf of Pacific Foods. All opinions on Lexi’s Clean Kitchen are always my own. My sponsors help make LCK possible!

    Are you on team casserole?

    Best of Paleo eBook: ON SALE NOW!

    It’s here! I am so excited to be a part of bringing you this eBook along side some of my favorite bloggers! It is PACKED with the best paleo recipes of 2014. No joke, this eBook is loaded with beautiful recipes that are 100% guarded to taste just as good as they look! 

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    Nearly 400 PAGES of gorgeous, mouth-watering recipes. 

    150 recipes from 25 of the top cooks, chefs, and bloggers in the paleo community!

    Over 25 never-before-seen, exclusive recipes.

    Instant-download, interactive PDF with hundreds of in-document shortcuts for ease of use.

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    10347697_10107546538278684_1748867094243317501_nThe Urban Poser

    Brittany Angell

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    Mark’s Daily Apple 

    Paleo Parents

    Radicata Medicine

    PaleOMG

    Simple Roots Wellness

    Zenbelly

    Pete’s Paleo

    The Domestic Man

    Fed and Fit

    Ditch The Wheat

    Spunky Coconut

    Jessi’s Kitchen

    Stupid Easy Paleo

    Virginia is for Hunter Gatherer

    The Clothes Make The Girl

    Pastured Kitchen

    Clean Eating With A Dirty Mind

    Primal Palate

    Health Starts in the Kitchen

    And of course, myself!

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    SALE: For exactly one week… you can download the book directly to your kindle, phone, iPad, computer, or anywhere for 20% off until noon on Monday the 17th.  That’s $19.99 for 150 recipes!!!! After the 17th, the product will go up to the full price of $24.99.

    Click HERE for all the details and to purchase the eBook! 

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    I am so excited for you to get your hands on this eBook! What are you most looking forward to making?

     

     

     

    Sweet Potato Salad and Frosted Pumpkin Cake

    I am so excited that American Express has teamed up with Whole Foods and Paul Qui to bring you two ways to use one ingredient for the next few months. PLUS, American Express Blue Cash card holders (ahem… me) will get an additional 2% cash back on your purchases from Whole Foods for the duration of the program! Are you kidding me? That’s AMAZING. 

    #2ways2percent: Sweet Potato Salad and Frosted Pumpkin Cake

    This month we wanted to infuse raspberries into the oh-so-popular all things fall theme going on! I’m bringing you TWO recipes, one savory side dish, and one sweet dessert that are packed with those Fall flavors you love, plus your addition of RASPBERRIES. 

    Up first… your new favorite Fall side dish.

    Plus… BACON. So that just makes it even better!

    Sweet Potato Salad

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    Sweet Potato SaladYou have your side dish, and now you need your dessert! This frosted pumpkin cake is… spongy, nut-free, pumpkin-flavored, and sweetened just right! The perfect Fall nightcap.
    Frosted Pumpkin Cake

    [yumprint-recipe id=’211′]Frosted Pumpkin Cake

    I was selected by American Express to contribute to their Tumblr community. As such I was paid for my services, but all opinions in general and about American Express are my own. 

    What is your go-to Fall side dish and/or your go-to Fall dessert?