Monthly Archives: August 2025

Listen, guys, I am ALL about the one-sheet dinners these days…

I mean 1 pan to clean? Sign me up!

This one was a fan fave in our house and I will definitely be making this again

(This recipe called for red and yellow potatoes, but I chose to swap them out for sweet potatoes.  So feel free to use whatever you have on hand.)

Lemon Dijon One Sheet Chicken & Veggies

Ingredients:

• 4 teaspoons Dijon mustard
• 2 teaspoons grated lemon zest
• 1 garlic clove, minced
• 1/2 teaspoon salt
• 2 tablespoons olive oil
• 1-1/2 pounds sweet potatoes (about 3 medium), cut into 1/2-inch cubes
• 1 pound fresh Brussels sprouts (about 4 cups), quartered
• 4 boneless chicken breasts
• Coarsely ground pepper, optional

Directions:

1. Preheat oven to 425°. In a large bowl, mix the first 4 ingredients; gradually whisk in oil. Reserve 1 tablespoon mixture. Add vegetables to the remaining mixture; toss to coat.
2. Place chicken and vegetables in a 15x10x1-in. pan coated with cooking spray. Brush chicken breast with reserved mustard mixture. Roast 10 minutes.
3. Turn chicken and stir vegetables; roast until a thermometer inserted in chicken reads 165° and vegetables are tender, 10-15 minutes longer.
4. If desired, sprinkle with pepper.
5. Let stand 5 minutes before serving.

These are so tasty and tender!

Enjoy xo Jen

Ingredients:

* 2 1/2 lbs beef tri tip or petite sirlion, cut into 1 1/2″ thick pieces
* 2 medium zucchini, cut into thick rings
* 1 medium purple onion, cut into 1″ pieces

For the Steak Marinade:

* 1/4 cup white vinegar
* 1/4 cup soy sauce
* 1/4 cup BBQ sauce, honey flavor, or sweet and smoky
* 2 Tbsp Worcestershire sauce
* 2 tsp sesame oil
* 1 tsp garlic salt
* 1/2 tsp black pepper

Instructions:

* Add all marinade ingredients to a medium bowl and whisk to combine.
* Place chopped steak into large mixing bowl or Ziploc bag and pour marinade over meat. Stir to combine, cover (or seal the bag) and refrigerate overnight, stirring once or twice while marinating. Allow at least 8 hours for marinade to tenderize meat.
* Skewer marinated meat along with the sliced veggies, alternating them on the skewer. Grill steak kabobs over med/high heat for about 8-10 min or until desired doneness is reached, rotating every 2-3 min for even grilling. Remove kebobs from grill and let them rest at least 5 min before eating.

I’ve been making this in bulk and LOVING it!

Planning ahead to have healthy options during the mayhem of summer is key!

Enjoy xo Jen

INGREDIENTS

* 16 oz high protein pasta (I used barilla)
* 1 large cucumber chopped
* 1 pint cherry or grape tomatoes sliced in half
* 1 red bell pepper chopped
* 1 yellow bell pepper chopped
* 1 small red onion chopped
* ½ cup extra virgin olive oil
* ⅓ cup red wine vinegar
* juice of 1 large lemon
* 4 oz crumbled feta cheese
* 1 tbsp dried oregano
* ½ tsp garlic powder
* salt and pepper to taste

INSTRUCTIONS

1. Cook pasta according to box.
2. After draining pasta, rinse with cold water.
3. Combine cooled pasta with other ingredients ad toss.
4. Serve chilled and enjoy!

This cucumber tomato salad is the perfect summertime side!

Enjoy xoxo Jen

INGREDIENTS

1. 1/4 cup white balsamic vinegar
2. 3 tablespoons extra-virgin olive oil
3. 1 teaspoon Garlic Powder
4. 1 teaspoon Sea Salt Grinder
5. 3/4 teaspoon Pure Ground Black Pepper
6. 1 teaspoon sugar
7. 6 mini seedless cucumbers, cut into 1/2-inch thick slices
8. 1 pint cherry tomatoes halved grape tomatoes, halved
9. 1/2 cup thinly sliced red onion

INSTRUCTIONS

1. Whisk vinegar, oil, garlic powder, salt, black pepper, and sugar in a large bowl until well blended.
2. Add cucumbers, tomatoes, and onion, tossing to coat in dressing.
3. Cover and refrigerate 30 minutes or until ready to serve. Toss to mix just before serving.
4. Top with Feta or mozzarella, if desired.