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Buff balls

Just in time for the Football season!!!

These are amazing!

Enjoy! xo Jen

buff balls

3/4 cup panko (Japanese) bread crumbs
1/3 cup plus 1/2 cup Franks red hot
1/4 cup chopped celery
1 large egg white
1 pound lean ground turkey
Plain greek yogurt + ranch dressing dry packet (optional)

Preheat oven to 400°. In a large bowl, combine bread crumbs, 1/3 cup hot sauce, celery and egg white. Add turkey; mix lightly but thoroughly.
Shape into twenty-four 1-in. balls. …
Toss meatballs with remaining hot sauce. If desired, drizzle with salad dressing just before serving.

Use “dressing” for dipping!

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Fall Chopped Salad

This salad may or may not be my new obsession!

It makes the best side to any dinner, or throw some protein in it for a quick lunch or dinner!

 

Fall Chopped Salad

INGREDIENTS:

4 cups cubed butternut squash
2 cloves garlic, minced
3 tablespoons extra-virgin olive oil, divided
½ teaspoon salt, divided
½ teaspoon ground pepper, divided
2 tablespoons balsamic vinegar
1 teaspoon maple syrup
2 teaspoons Dijon mustard
8 cups packed baby spinach
1 medium diced Honeycrisp apple
½ cup diced sharp Cheddar cheese
½ cup toasted chopped pecans

DIRECTIONS:

Stir squash, garlic, 1 tablespoon oil, 1/4 teaspoon salt, and 1/4 teaspoon pepper together in a large bowl.
Spread on a large rimmed baking sheet and roast, stirring once, until tender, about 20 minutes.
Meanwhile, whisk the remaining 2 tablespoons of oil, vinegar, maple syrup, mustard, and the remaining 1/4 teaspoon of each salt and pepper in the large bowl.
Add spinach, roasted squash, apples, cheese, and pecans. Toss to coat.
Make this as a side to any dish or throw some leftover protein in it for a quick lunch!

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One sheet Fall chicken thigh dinner

This is one of my favorite chicken recipes to make during the busy Fall sports season!

Ingredients
* Bone-in, skin-on chicken thighs
* Olive oil
* Fresh herbs – rosemary, thyme, sage
* Red wine vinegar
* Garlic
* Brussels sprouts
* Sweet potato
* Fuji apples (or other sweet baking apples)
* Bacon
* Salt and pepper

Directions:
Preheat oven to 450 degrees.

Place pour in 2 Tbsp olive oil, red wine vinegar, herbs and garlic into a gallon size ziplock bag. Add chicken and season with salt and pepper then rub mixture over chicken.
Let simmer while you prep remaining ingredients.

Add sweet potatoes, apples, Brussels sprouts, and shallots to a baking sheet. Drizzle with 2 Tbsp olive oil, season with salt and pepper.

Top with chicken pieces and sprinkle bacon over veggie/apple mixture.

Roast in preheated oven until chicken has cooked through and veggies are tender, about 30 – 35 minutes, broil during last few minutes for more browned crispy chicken skin. Serve warm.

Enjoy!