My goal for the summer is to spend the least amount of time possible in the kitchen and the perfect way to accomplish that is to cook meals that require me not standing around the stove! Sheet pan dinners are perfect for this!
Now this meal did require some prep but you can cut down by not marinating the chicken ahead of time or preparing during a weekly meal prep. Let’s cook!
1 1/2 to 2 pounds of chicken (I used boneless, skinless chicken tenders and thighs to cut down on cooking time. If you use larger pieces or skin cook for an extra 20-25 minutes or until chicken reaches internal temperature of 165 degrees)
1 cup Greek Vinaigrette (I used Ken’s)
2-3 tablespoons of oregano
2-3 tablespoons of garlic salt
2-3 tablespoons of all purpose seasoning (I used Trader Joe’s 21 seasoning salute but Italian seasoning can work here as well)
1/4 cup of olive oil
2 tablespoons of red wine vinegar
8-10 cloves of garlic minced
1/2 red onion finely chopped
1-2 cups zucchini sliced into coins
1-2 cups yellow squash sliced into coins
1-2 cups of yellow potatoes quartered
Place chicken in bowl and add 1/3 of olive oil, 1/3 cup of Greek vinaigrette, 1/3 of minced garlic, 1/3 garlic salt, 1/3 oregano, 1/3 all purpose seasoning & 1/3 red onion. Add juice of 1/2 lemon. Add all of red wine vinegar. Mix until chicken is coated and set aside to marinate for at least one hour. When ready to cook, pre heat oven to 400. As a shortcut I pre-cooked my potatoes only in the microwave for 3 minutes so they would be fork tender. In another bowl add potatoes and 1/3 of Greek vinaigrette, oil, seasonings, garlic and red onion. Mix to coat and add to sheet pan sprayed with oil. Repeat with zucchini and squash in same bowl and then add to sheet pan. Add juice of the other half of the lemon over veggies. Cook in oven for 45-50 minutes or chicken reaches internal temp of 165 then (you may want to check and turn the chicken and veggies about 20 minutes into baking). Set oven on broil and broil for 5-8 minutes. I garnished with crumbled feta cheese, kalamata olives, and banana pepper rings. Then dinner is done!!!
The flavors of this meal were amazing and we all enjoyed it. It was even better the next day as leftovers. We will definitely add this to the rotation. Make sure you check out my reels on Instagram to see how I made this!
Recently I was gifted some delicious sausage from a friend and I challenged myself to come up with a quick 30 minute meal using it. The sausage is Lord & Barrett Sausage Co. Creole Style Green Onion Smoked Sausage & I highly recommend because it was delicious and I’m personally not a big fan of smoked sausage. Let’s make the recipe!
Smoked Sausage (sliced)
1/2 medium onion chopped
1/2 cup of peppers chopped (I used a combo of red, yellow and orange mini sweet bell peppers but you can certainly just use a green bell pepper)
2-3 cloves of garlic minced
1 cup heavy whipping cream
1/2 cup of Parmesan cheese
2 packages of fresh ravioli – I only used one but you definitely need mor because not a lot come in the package
Seasonings- I used Cajun seasoning, garlic & onion powder
1-2 tbsp of olive oil
1-2 tbsp of butter
Chopped fresh or dried Basil (optional)
Directions: Prepare water to boil for pasta according to package. Heat skillet on medium heat and add a tablespoon of oil and sauté sausages until crispy or cooked though which took me about 5-8 minutes. Remove sausage and drain oil excellent for about a teaspoon. Add butter and cook onions, garlic & peppers until soft. Make sure once water boils to add ravioli and cook til al dente. Reserve a cup of pasta water in case you need to thin your sauce out later. Season lightly & then add heavy whipping cream to onions and peppers mixture. Let cook until simmering and then add sausage, cooked ravioli and Parmesan cheese. Taste for more seasoning and add if needed. Top with more cheese and Basil.
This recipe is delicious, quick, doesn’t require a lot of ingredients and easy to make. Perfect to get you in and out of the kitchen during the summertime! I also made a video to show how I made this on Instagram. Follow me @severalpeoplesmama Let me know if this is something you or your family would enjoy!
If you know anything about me and my family we are not big salmon eaters (we prefer trout) but since I have been intentionally shopping on a budget and salmon was on sale I decided to purchase it instead of our regular which is trout. I wanted to try a new recipe with it and went searching the internet and settled on making a stuffed salmon. A lot of the recipes I found included crab or shrimp in the stuffing and that’s something I didn’t want to make due to a shellfish allergy. Sometimes recipes have to be adapted to fit your family’s dietary needs. I decided to instead make a simple stuffing and make a sauce to include shrimp (you can add crab to it as well) to pour over top if you want to. And believe me you’ll want to. Let’s get cooking!
Ingredients for the Stuffed Salmon:
1 tsp olive oil
1 stick of butter cut in tsp slices
1 block of cream cheese
4–5 fresh garlic cloves, minced
1 handful of fresh spinach
1/2 juice of lemon and 1 whole lemon sliced
1-2 sun dried tomatoes chopped
Seasonings: I used Tony’s, ranch dry mix, garlic salt, onion powder, Trader Joe’s 21 seasoning salute
Preheat oven to 400 degrees. Start by adding olive oil and a tsp of butter to a sauté pan on medium high heat. Add spinach, then a tsp of minced garlic and the sun dried tomatoes. Mushrooms would be great but I didn’t have any. Once spinach is wilted turn off heat and add mixture to a bowl with softened cream cheese. Mix and then add seasonings and lemon juice. Once mixed throughly set aside and prepare salmon. I like color on my food so I decided to cut a slit for the stuffing and then season my salmon and sear the top in a pan on medium heat with 1 tsp of olive oil first. Then I set on a sheet pan and added the stuffing to the salmon (if you have any stuffing left over just set aside for now). I added lemon juice, lemon slices and butter to the top and placed in the oven to bake for 20 minutes. While baking I made the sauce.
Ingredients for sauce:
1-2 tbsp of butter
1/3 cup of Mirepoix mix (onions, celery and green pepper)
1-2 cloves of garlic minced
2 tsp of Tony Cachere’s dry roux mix
1-2 cups of heavy whipping cream
Juice from half a lemon
Seasoning (I used what I used on the salmon)
Directions for Sauce:
Melt butter on medium heat in sauce pan and add mirepoix mix. Cook until softened and add garlic then dry roux mix. Mix thoroughly, add more butter if needed. Then mix in leftover stuffing. Season shrimp and add to pan. Once shrimp is cooked whisk in heavy whipping cream. Simmer for about 1-2 minutes and then reduce heat. Taste for seasoning and add if needed. Remove salmon and spoon sauce over top.
I served this over zucchini noodles for a low carb option but it would be great with a salad, pasta or whatever side you enjoy. Since this meal had a lot of steps I recorded a reels video to walk you thru. Just check my Instagram @severalpeoplesmama. Save and share the video and please tag me if you make it!
I’ve been trying to make this soup for weeks and I’m so glad I finally did! Instapot Bacon Cheeseburger Soup is easy, doesn’t require a lot of work (use real bacon bits instead of cooking some and save yourself even more work) and was delicious and filling. Perfect for a cold fall or winter day. Let’s cook!
1 1/2 pounds of ground beef
1/2 cup of chopped onions (I buy frozen from Kroger)
1/2 to 1 cup half and half
6 slices of uncooked bacon chopped (or use bacon bits)
Seasonings (you will season to taste)
Velveeta (I used a 1/4 of a 16 oz block)
1 cup Colby Jack cheese shredded
2 cups chicken broth or beef broth
1-2 cups of water
1 package of frozen southern style hash browns (cubes, or you can use the potatoes ‘o brien)
Your favorite cheeseburger toppings such as tomatoes and pickles
Set instapot on the sauté function and spray or oil pot. Add uncooked bacon and fry til crispy. Remove bacon and bacon fat. Add grown beef and cook til almost brown. Add onions to cook with beef until completely brown. Drain fat and add seasonings. Don’t overseason as you can add more later to taste. Turn off sauté function. Add velveeta cheese, bacon (reserve a little to top your soup later) frozen hash browns and then add broth and water (if needed) making sure it’s enough to cover the ingredients. Place lid on the Instapot and set on high pressure for 10 minutes. Make sure valve is set to seal. Once done go ahead and turn valve to vent for a quick release. Once pressure is released remove lid and mash potatoes. Add more cheese and then half and half. Stir and taste to see if more seasoning is needed. Serve with cheeseburger toppings.
I made a short reel on Instagram to show exactly how I made this soup so make sure you are following me @severalpeoplesmama to watch! Also tag me there if you decide to make this recipe! I definitely think you should!
My kids went back to school virtually a few weeks ago and I have realized a couple of things. First I don’t want to be a schoolteacher ever! Second I am still NOT tech savvy. And finally my kids are super hungry in the morning now that they are retired vampires and must wake up early for school. To solve that problem I decided to do what I do best and make them a breakfast board to satisfy their hunger in the morning. This board was easy to create and fun to make! The only thing I actually made for the board was the egg muffin recipe which I’m sharing below but you can totally use frozen and store bought items to make it easier on you. We are going thru enough as parents trying to navigate this new normal of virtual school!
Things you can put on your breakfast board:
Breakfast meats such as bacon and sausage or if you’re feeling fancy you can add ham, steak or pork chops (we’re in the south)
Egg (you can add a platter of scrambled eggs or some egg muffins)
And the list goes on and on! Use what you have but presenting it in a fun way makes the kids want to eat it!
To start your breakfast board I always place my fruit/veggies and I expensive items down first because I like for them to cover most of the board. Then I come back and fill in spaces with the more expensive meats and cheeses. Finally I add spreads, nuts, and garnishes.
Check out my breakfast board and make sure you’re following me @severalpeoplesmama on Instagram to see the video of me putting this together!
Now let’s make some easy low carb/keto friendly egg muffins to go on our board.
4-5 large eggs
1 cup half and half
Seasonings- I used Tony’s creole seasoning, garlic and onion powder and black pepper
Veggies- you can use whichever you like. I used spinach, mushrooms and grape tomatoes
Meat – this is optional. I used deli ham that I needed to use up before it went bad
1 to 1 and 1/2 cup of shredded cheese any kind, I used Mexican blend
1 tbsp of butter
1 tbsp of oil
Preheat oven to 375 degrees. In a sauté pan on medium heat add oil and then butter. Follow with veggies and sauté til softened about 5 minutes. Add meat if using. I do add seasoning to taste to this mixture but that is optional. Turn off heat and set aside to cool. You want this mixture to cool prior to adding to your eggs. Beat your eggs in a bowl (I use a large measuring cup because it makes it easier to pour) add half and half and seasonings. Beat til mixed thoroughly. Add cooled veggie mixture and cheese and mix. Add cupcake liners to muffin pan, this recipe makes approximately 1 dozen. Pour mixture in cups 3/4 of the way. Bake for 25- 30 minutes. The eggs will puff up in the liner but once cooled they will fall again.
I hope you try this recipe! It’s great to prep ahead and can easily be stored in the refrigerator for about a week if they last that long! Breakfast is now necessary at this house and these egg muffins will be on the menu!
Browsing thru the aisles of Aldi Saturday I found some beautiful looking Portabella mushrooms and I knew exactly what I wanted to do with them…stuffed mushrooms! This was a recipe I use to make early in my keto/low carb journey and I figured I would share it with y’all because it’s easy & delicious! I used shrimp for my protein but you can use anything. I’ve even used breakfast sausage before (just prepare it separately and add to stuffing mixture). Let’s cook!
4 Portabella mushroom caps, medium to large in size. Remove stems but don’t throw away, they will be used in our filling!
Half a block of cream cheese
Half a bag of fresh spinach
Shrimp or protein of choice
2-3 tbsp of olive oil
1/2 cup each of mozzarella and Parmesan cheese plus additional for sprinkling over our mushrooms
1-2 tbsp of butter
1-2 cloves of garlic minced
Seasonings- I used garlic salt, Italian seasoning, ranch and garlic and onion powder
Preheat oven to 400 degrees. Add softened cream cheese to bowl and set aside. Heat saucepan on medium and add 1-2 tbsp of olive oil. Add spinach and sauté. Chop stems from mushrooms and add to pan sautéing til cooked. Push spinach and mushrooms to cooler side of pan and add 1 tbsp of butter. Add shrimp. If using any other protein I would suggest you cook ahead and add to pan to warm, shrimp takes minutes to cook so that’s why I did it this way. Once shrimp is cooked add garlic and seasoning and mix all together. Added that mixture to the cream cheese. Add cheeses and mix thoroughly. Taste mixture and see if more seasoning is needed. Place Portabella caps in a baking dish. You don’t want to use a sheet pan because the mushrooms will release liquid while cooking and you will have a mess! Place mushrooms in dish gill side up and sprinkle with olive oil and garlic salt. Add filling and top with more shredded cheese. Place in oven and cook for 20-25 minutes. You will have liquid in your baking dish after baking, you can take an extra step to transfer the mushrooms onto a sheet pan and place under a broiler for 3 minutes but it’s optional. We don’t mind, they still turn out yummy!
You know it’s good if the kids ask you to make this! And don’t limit yourself, this is a recipe where you can get creative and add more veggies such as peppers or different cheeses or proteins! I plan on making this more often on my keto/low carb journey!
As always if you make this tag me on Instagram @severalpeoplesmama I enjoy looking at what y’all cook!
Hi y’all I am back this week with a not so original recipe but DEFINITELY a fav! Listen we love rings in this household. The crescent roll dough is delicious and easy to work with and you can take just about any filling you can think of and add it for a delicious combination. Of course I’ve made Cheesesteak sliders here and Cheesesteak egg rolls here so naturally a ring was next. This recipe was super easy and you can add chips and fruit for easy sides and dinner is done! Let’s cook!
Thin sliced steak
1 yellow onion sliced into half moons
1 pepper sliced into strips
2-3 tbsp of butter
1 tbsp of olive oil
Sliced mushrooms (optional)
1-2 tsps of minced garlic
Seasonings: I used Tony’s seasoning, onion and garlic powder and steak seasoning
2 cans of crescent rolls
5-6 slices of provolone cheese
4-5 slices of Gouda (this is optional, you can use all provolone or any cheese you like. Smoked Gouda would have bee delicious here as well)
Heat oven to 375 degrees. Add butter to skillet on medium high heat. Add peppers and then after a minute or so add onions. Sauté veggies and turn heat to medium. I add a little salt to this mixture to help it sweat and give a little flavor but that’s optional. After veggies are softened add mushrooms and minced garlic. Sauté til mushrooms are softened. Turn heat on high and add steak. I season steak while in the pan but you can season ahead of time as well and just add seasoned meat. Once cooked thru which should be 3-5 minutes, turn off burner and take pan off heat and set aside. In a round pizza pan or cookie sheet spread triangles of crescent dough around until it forms a shape resembling a sun (see pics). Add veggies and meat mixture and then add cheese on top. Bring points of the triangles to the center. Spray with cooking spray to help crust brown. Bake for 20 minutes or until crust is golden brown and completely baked thru. Slice and serve.
We will be making this again and believe me I am dreaming up more ring recipes to add to the blog! If you try this please tag me on Instagram @severalpeoplesmama
Confession: I have never actually heard of Alice Spring Chicken before I actually made it. I have never actually ate at Outback Steakhouse either. I stumbled upon this recipe when I was searching Pinterest trying to find something different to do with boneless skinless chicken breast. It seemed like it would be delicious except the mustard part so I decided to adapt it for my family’s taste and make it keto/low carb friendly. We like mustard but only a touch on a sandwich or in our foods. Also the recipes I found called for honey but I decided to use pre made honey mustard (not the dressing) to cut the carbs. We definitely don’t like it to overpower a dish. Here is my version of Alice Spring Chicken.
3 boneless skinless chicken breasts, butterflied ( I would also take an extra step and pound it thin) You should end up with 6 thin breasts
1/2 tbsp of honey mustard
1/2 tsp of Dijon mustard
2-3 tbsp of mustard
1/2 packet of dry ranch dressing mix
1 tbsp of minced onion
5-6 slices of bacon
1 1/2 cup of fresh sliced mushrooms (I used white)
2 cups of Colby Jack Cheese
Seasonings: I used onion and garlic powder and Tony’s seasoning
1/2 cup of fresh green onions chopped (optional)
Preheat oven to 375. Mix the Dijon and honey mustard with the mayonnaise and add the dry ranch dressing mix and dry minced onion. Mix thoroughly and set aside. Spray enameled Dutch oven or oven safe pan (if you don’t have an oven safe pan that’s okay, just start with a pan and transfer to a bacon dish at the end) with oil spray and then add bacon on medium high heat. While bacon is cooking season chicken and spread mustard/mayo mixture on each side. Set aside. You can marinate the chicken ahead of time in this mixture for a few hours or o/n but again we didn’t want a strong mustard taste. After bacon is crispy remove from pan and add mushrooms. Once mushrooms are cooked removed from pan and set aside. Turn heat to high and add chicken searing on both sides. Turn heat off and top chicken with mushrooms, bacon (crumbled) and cheese. Cover with lid or foil and bake in oven for 35-40 minutes until chicken is cooked thru. I was just gifted a meat thermometer so that is an internal temp of 165 degrees Fahrenheit. Lol get a meat thermometer! It’s awesome!
Surprisingly the kids loved this meal. I enjoyed it to and was something different that we could all enjoy since I’m currently on the keto diet. The hint of mustard was just enough for us so if you’re not a big mustard fan you can try this and enjoy it.
If you do give this meal a try, make sure to tag me on Instagram @severalpeoplesmama
If you don’t already know from looking at my past recipes WE LOVE SEAFOOD! We especially love the spicy savory seafood boils at different restaurants across Houston. But with a family of five eating at these places can get expensive so from researching different recipes I came up with my own version of a seafood boil. EXCEPT I don’t boil the seafood lol. I actually steam it in an oven bag you would use for turkeys in the oven. This seafood steams and the flavors get infused which tastes much better to us than boiling it and letting it sit and water where sometimes the flavor gets diluted. After many requests for the recipe I figured I better write this down and share on the blog so everyone would have one point of reference. So let’s make a seafood boil!
2 oven bags – I use the large size. We use two because we will double bag our seafood. You will also need a rectangular dish to lay the bag in.
Assorted seafood – we use snow crabs and shrimp but you can use what’s our family prefers- if you use frozen make sure to thaw out prior to cooking
5-6 sticks of real butter (salted or unsalted)
5 cloves of minced fresh garlic (don’t use the jar!)
1 tsp of garlic salt
1 tsp of garlic powder
1 tsp of onion powder
1 tsp of Cajun seasoning
2-3 tbsp of spicy crab or crawfish boil seasoning plus extra for sprinkling on the seafood
2 tbsp of paprika
1 tsp of lemon pepper
1 tsp of dried minced onion
Juice from 1/2 fresh lemon or you can use the juice in the bottle
1 tbsp or brown sugar (optional)
1 tbsp of dry ranch seasoning
1 tbsp of old bay
Hot sauce or cayenne pepper (optional)
3-4 small red potatoes (you will want to cook these in the microwave ahead of time for about 3-5 minutes
3-4 small ears of corn
1 sausage chopped (optional)
Directions: preheat oven to 400 degrees. Make sure seafood is thawed out and rinsed. Place seafood, corn, potatoes and sausage in bag and then double bag it (similar to how you do your groceries at the store). Place bagged seafood in dish and sprinkle crab boil seasoning over seafood and set aside.
Place medium sized pot on medium low and add butter. Once butter has melted add minced garlic and stir. Add the seasonings, lemon juice and stir (with a whisk or fork). Mix in the brown sugar last if using. Let mixture come to a simmer for about 3-5 minutes. Turn off heat and let cool slightly (just a few minutes so it isn’t scorching hot and burn your bag). Pour a little of the mixture into a bowl for dipping later. Pour rest of the mixture in bag. Now I physically massage the seasoning into my seafood but you can just tie a knot in the bag and massage thru the bag. Place pan with bag in the oven for 30 to 45 minutes. Remove form oven and let sit for about 5 minutes. I cut open the bag and let the juices flow into the pan and sit there for a few minutes prior to serving. We serve this family style by bringing the pan directly to the table and picking the seafood out to eat.
We love to do this for our family but it would be great for parties too. I hope you make this and your family enjoys it as much as we do! And if you do try it make sure to tag me on Instagram @severalpeoplesmama
I’m always trying to mix it up in the kitchen because we get bored EASILY! So I always think of recipes we love them and remix them in some type of way, whether it’s switching out a vegetable or protein or using a different base. This time I decided to make Cajun Shrimp & Chicken with orzo instead of the usual penne or fettuccine. I also added spinach because sneaking in green veggies never hurts. And to make it even easier I made this a one pot dish!Let’s cook!
1-2 large chicken breasts cut into cubes
1 pound of raw shrimp, peeled & deveined
2-3 tablespoons of butter
1-2 tablespoons of olive oil or your oil of choice just make sure it can handle high heat (ex: avocado oil)
1/2 onion diced
1-2 cloves of garlic minced
Bell peppers of choice diced (I did a combination of half a red, green & orange pepper)
1-1/2 cups of heavy whipping cream
3-4 cups of chicken broth or 2-3 chicken bouillon cubes with 3-4 cups of water
1/2 cup mushrooms sliced (optional)
1 bag of spinach
1 and 1/2 cups of orzo
Cajun seasoning- I used Tony’s, a New Orleans seasoning from Dollar Tree, garlic and onion powder and black pepper
Season chicken and shrimp with spices (remember to go light, you can always add more spices later but it’s harder to take it away. In a heavy pot, add olive oil and butter on medium high heat. Add diced onions & peppers and sauté for 30-60 seconds. Add minced garlic and cubed chicken. Cook for 3-5 minutes or chicken is no longer pink. It may not be done but it will finish cooking throughout the meal. Add mushrooms if using and cook for 1 minute. Add orzo and let cook with mixture for 1-2 minutes. Stir in chicken broth. Let come to a boil stirring frequently for about 3 minutes. Turn heat to low, cover with lid for 10 minutes. Turn heat up to medium, stir in heavy whipping cream. Once incorporated stir in fresh spinach. Once spinach is mostly wilted stir in shrimp. Turn heat back to low and cover with lid for about 5 minutes or until pasta is al dente and shrimp is cooked.
I served this meal with the Artisan bread I made the day before. You can add a salad or steamed veggies (or not since we added spinach lol) and top with Parmesan cheese and a sprinkle of fresh basil.
As always I hope you try this recipe and if you do, tag me @severalpeoplesmama on Instagram because I love seeing your version of the recipe!