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Paleo Maryland Crab Balls

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Image is a top angle view of Paleo Maryland Crab Ball on a white rectangle plate. There is a bow of Old Bay Aioli on the plate. The plate is on a gray background with a black and white dish towel on the left. www.atwistedplate.com

Paleo Maryland Crab Balls are the perfect appetizer or for dinner. Being a Maryland girl I grew up with a deep love of two things Crabs and Old Bay. One of my favorite summer past times is sitting with friends or family, enjoying steamed crabs. One of my favorite dishes are crab cakes and crab balls. You can find them on most menus in any Maryland Restaurant. The problem? The use bread crumbs when making them, aka not gluten free, therefore a no go for me because of Celiacs. Therefore, when I get the craving for one, which has been a lot lately, I have to make them myself.

Image is a side angle view of Paleo Maryland Crab Ball on a white rectangle plate. There is a bow of Old Bay Aioli on the plate. The plate is on a gray background with a black and white dish towel on the left. www.atwistedplate.com

Bread isn’t a staple in our house, we sometimes have a some in the freezer, but most of the time we don’t. One thing I ALWAYS have is Almond Flour. It has become my go to substitute for Bread as a filling. It works perfectly and doesn’t affect the taste at all! These little balls of deliciousness are packed full of flavor and the perfect appetizer or for dinner. They work great for a quick dinner, taking less then 15 to make! Just throw all the ingredients into a mixing bowl, mix till combined. Make into one inch balls, place them on a sheet pan and cook for 7 minutes!

Image is a top angle view of Paleo Maryland Crab Ball on a white rectangle plate. There is a bow of Old Bay Aioli on the plate. The plate is on a gray background with a black and white dish towel on the left. www.atwistedplate.com

Looking for the perfect sauce to go with them, you should try my Old Bay Aioli. They also go great with Tarter Sauce! No matter what sauce you use, I can guarantee you will love these!

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mage is a top view of Paleo Maryland Crab Ball on a white rectangle plate. There is a bow of Old Bay Aioli on the plate. The plate is on a gray background with a black and white dish towel on the left. www.atwistedplate.com

Maryland Crab Balls

  • Author: Meg
  • Prep Time: 5
  • Cook Time: 7
  • Total Time: 12
  • Yield: 14-16
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Description

Maryland Crab Balls make the perfect appetizer but are also great for dinner!!  Goes great with my Old Bay Aioli!

Ingredients

  • 1 point Lump Crab Meat
  • 4 tablespoon Almond Flour
  • 1 tablespoon Old Bay
  • 1 tablespoon Dried Parsly
  • 1 tablespoon Mayonnaise ***see note
  • 2 teaspoon Coconut Amino
  • 1 teaspoon Dijon Mustard

Instructions

  1. Preheat oven to 350°F
  2. Combine all ingredients in a mixing bowl
  3. For the mixture into one inch balls
  4. Spread out on a baking sheet
  5. Bake for 7 minutes
  6. Enjoy with Old Bay Aioli!
  7. Cook for 7 minutes

Notes

***if following a specific diet, make sure your Mayonnaise is compliant or use homemade!

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Jalapeno Bacon Turkey Burgers

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Top image is a side view of the Jalapeño Bacon Turkey Burger on a white plate with sweet potatoes toast and jalapeño with a black and white towel in the back left corner. www.atwistedplate.com

Jalapeño Bacon Turkey Burger, whats not to like? I find burgers the perfect go to dinner on a busy week night. There are so many different ways to switch them up. Not to mention they are easy to make and delicious! One of the things I love about Turkey is that it really soaks in the flavors of what you mix it with. The Jalapeño and Bacon are perfect compliments to each other. I have found that Coconut Amino is a great substitute for Worcestershire Sauce and have been using it as a substitute in a-lot of my dishes.

6 Bacon Jalapeño Turkey Burgers cooking in a cast iron skillet. www.atwistedplate.com

These burgers are extremely easy to make! Cut up the Bacon into 3/4 inch slices. Mix all the ingredients in a bowl, combine them. Make into small baseball size balls and slightly flatten. Put into cast iron skillet. Cook for 10 minutes, flip and cook another 10 minutes. Note: If you flip the burger before it is ready it will stick to the pan. Waiting 10 minutes allows it to get perfectly cooked on each side.

Side view of the Jalapeño Bacon Turkey Burger on a white plate with sweet potatoes toast and jalapeño. There is a black and white towel in the back left corner.

Enjoy however you might like it!! Personally I love these with Sweet Potato toast, Tessemae’s Ranch and Tessemae’s BBQ sauce. How do you like your burger?

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Top image is a side view of the Jalapeño Bacon Turkey Burger on a white plate with sweet potatoes toast and jalapeño with a black and white towel in the back left corner. www.atwistedplate.com

Jalapeno Bacon Turkey Burgers

  • Author: Meg
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30
  • Yield: 6
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Ingredients

  • 1 pound Ground Turkey
  • 4 tablespoons Almond Flour
  • 1 Egg
  • 2 slices of Bacon, diced
  • 2 tablespoon Diced Jalapeño
  • 1 tablespoon BBQ Sauce (see note*)
  • 1 teaspoon Dijon Mustard
  • 1 teaspoon Dried Parsley
  • 1/4 teaspoon Sea Salt
  • Black Pepper
  • Paprika
  • Onion Powder
  • Garlic Powder

Instructions

  1. Heat your Cast Iron/Skillet over medium low heat with Avocado Oil
  2. Add all your ingredients to a mixing bowl
  3. Form 6 Burgers, about the size of small baseballs and put them in the hot skillet
  4. Cook uncovered for 10 mins
  5. Flip the Turkey Burgers and cook another 10 minutes
  6. Remove from cast iron/skillet and ENJOY!

Cajun Chicken, Sausage & Peppers

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Picture is a top view of a White skillet with Cajan Chicken Sausage and Pepper with a black spoon infant of it. There is a Blue/Grey/Black towel at the top left. www.atwistedplate.com

Cajun Chicken, Sausage and Peppers is an easy weeknight dinner! It is a sweet and spicy dish that is delicious! I love easy dishes that can be used for multiple meals. This dish is my twist to an easier, quick Jambalaya recipe. The peppers help to sweeten it up while the jalapeño and cajun seasoning give it a nice little kick! It goes great with cauliflower rice and quinoa. Both really soak up the flavor of the sauce nicely!

Ingredients for Cajan Chicken, Sausage and Peppers on a wood cutting board. www.atwistedplate.com

How to make:

Start with cooking your chicken, or used pre-shredded/already cooked chicken. Chop up all your ingredients. You can also buy them pre-chopped if you prefer. Heat a large skillet over medium-low with oil. Add the peppers and onion, sauté for about 7 minutes until soft and onions are translucent. Chop up the sausage and shred your chicken while the pepper are cooking. Add the remaining ingredients minus chicken and sausage. Allow to simmer, stirring until the tomato paste is incorporated into the broth. Add the chicken and sausage, mixing together, covering and allowing to simmer on low.

White bowl with cauliflower rice on the left side and Cajan Chicken Sausage and Pepper. There are two silver spoons to the right of the bowl and a Blue/Grey/Black towel at the top left. www.atwistedplate.com

You can eat it right away or allow it to simmer for a while! Don’t like a lot of spice, don’t add or reduce the jalapeño or cayenne pepper in the cajun seasoning. If you like a lot of spice then kick it up a notch! Oh, one last thing, you can freeze it too. I have kept it in the freezer for up to 3 months!

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Picture is an side angle view of a White skillet with Cajan Chicken Sausage and Pepper with a black spoon infant of it. There is a Blue/Grey/Black towel at the top left. www.atwistedplate.com

Cajun Chicken, Sausage & Peppers

  • Author: Meg
  • Prep Time: 15
  • Cook Time: 30
  • Total Time: 45
  • Yield: 6
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Description

Cajun Chicken, Sausage & Peppers is the perfect weeknight dinner.  

Ingredients

  • 1 tablespoon Avocado or Olive Oil
  • 1 pound Shredded Chicken
  • 4 Andouille Sausage, (12 ounces)
  • 1 small Red Pepper
  • 1 small Green Pepper
  • 1 small Yellow Pepper
  • 1/4 diced Jalapeno
  • 1 can (8 ounces) Tomato Paste
  • 1 cup Chicken Broth
  • 2 tablespoon Cajun Seasoning (see below)
  • 2 teaspoon Coconut Amino

Cajun Seasoning:

  • 2 tablespoon Sea Salt
  • 2 tablespoon Italian Seasoning (dried)
  • 2 tablespoon Paprika
  • 1 1/2 tablespoon Garlic Powder
  • 1 tablespoon black pepper
  • 1 tablespoon Thyme 
  • 1 tablespoon Cayenne Pepper
  • 1 tablespoon Onion Powder
  •  

Instructions

  1. Chop up all your ingredients. (or buy them pre-chopped) 
  2. Heat a large skillet over medium-low with oil.
  3. Add the peppers and onion, sauté for about 7 minutes until soft and onions are translucent.
  4. Chop up the sausage and shred your chicken while the pepper are cooking.
  5. Add the remaining ingredients minus chicken and sausage.
  6. Allow to simmer, stirring until the tomato paste is incorporated into the broth.
  7. Add the chicken and sausage, mixing together, covering and allowing to simmer on low.
  8. Allow to simmer for 20 minutes
  9. ENJOY!

Notes

* makes sure you read the ingredients in the sausage if doing a Whole30

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Bacon Green Beans

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Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. www.atwistedplate.com

Bacon Green Beans have recently become a staple in my house. I love Green Beans, they are probably my favorite vegetable, I REALLY LOVE Bacon!! Let’s be honest, who doesn’t? Recently with all the Romain and Lettuce recalls I started seeing a lot of memes. My favorite was “You have seen countless vegetable recalls over the last year and not one bacon recall, just saying.” Sad, but true, Bacon is safer the vegetables (just kidding, kinda). I do buy nitrate free/clean bacon and honestly think it taste better then the processed/chemical loaded bacon. Back to Green Beans…

Bacon Green Beans on a metal baking sheet with parchmaent paper. The background at the top is white with a red/white and green plaid towel. www.atwistedplate.com

Not only is this dish delicious but it is supper easy to make. Wash and trim your green beans (if not already done). Add them to a mixing bowl. Chop up 7 pieces of bacon into about 3/4 inch strips. Add the bacon and the remaining ingredients. Toss until all the Green Beans are coated and the Bacon is mixed. On a baking sheet place a sheet of parchment paper, and evenly spread the Green Beans on top. Cook for 20 minutes at 375°F, flipping after 10 minutes. Let cool and Enjoy!

Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. www.atwistedplate.com
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Pinterest Image for Perfectly Roasted Potatoes. Top picture is Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. Below in white letters with a green background it says “Bacon Green Beans”. Below is a close up side view Bacon Green Beans in a white oval bowl with a silver spoon sticking out on the right hand side. The background is white with a red/white and green plaid towel. www.atwistedplate.com

Bacon Green Beans

  • Author: Meg
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 35
  • Yield: 6-8
Print Recipe

Description

Easy and Delicious Bacon Green Beans.  Clean, Paleo, Whole30 and Keto Compliant

Ingredients

  • 2 pounds Fresh Green Beans (see note*)
  • 7 pieces of Bacon (see note**)
  • 2 tablespoons Olive/Avocado Oil
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper
  • 1/4 Paprika

Instructions

  1. Preheat oven to 375°F
  2. Wash and trim your Green Beans if necessary
  3. Add the Grean Beans, Oil and spices to the bowl
  4. Cut up you bacon into about 3/4 in strips, add them to the bowl
  5. Toss everything till the Green Beans are evenly coated and the Bacon is evenly dispersed
  6. Cook for 10 minutes, stir/flip the Green Beans, cook another 10 minutes
  7. Remove from oven and allow to cool for 5 minutes
  8. Enjoy!

Notes

*You can use frozen Green Beans but you will have to adjust your cooking time. 

** Make sure Bacon is compliant if following specific diet

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Tuscan Pumpkin and Chicken Marinara

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Tuscan Pumpkin and Chicken is dish with cauliflower rice on a plate next to it with sage on the opposite side. www.atwistedplate.com

Tuscan Pumpkin and Chicken Marinara might just become your favorite fall dish.  The pumpkin adds amazing flavor to the marinara without being overpowering.  Coconut milk making this dish wonderfully creamy while keeping it dairy free.  Fresh Sage just takes this dish to the next level.  It is the perfect twist to the classic marinara and the perfect way to switch it up.  Not only is it delicious but it is easy to make,  great re-heated and freezes well.   It goes amazingly well with Cauliflower Rice but works with any pasta or veggie noodles.

angled view of Tuscan Pumpkin and Chicken over cauliflower rice with the dish of Tuscan Pumpkin and Chicken in the background with sage to the right and a blue and white towel behind. www.atwistedplate.com

How to make:

Making Tuscan Pumpkin and Chicken Marinara is simpler then you may think.  You start with taking the chicken and slicing it into strips (or chunks if you prefer) along the shore-side.  Heat a sauté pan over medium low heat with oil, I used olive oil.  Place the chicken in the heated pan, one at a time, ensuring that it is evenly on the heat and not touching.  You might have to do more the one batch, just remove the cooked chicken and add more.  Cook for 3 minutes and flip, cooking for another 3 minutes and remove.  Add onions and sauté for 4 minutes.

 Add the remaining ingredients except the chicken to the sautéed onions.  Allow to heat up, it will take a few minutes to warm the ingredients allowing them to mix together.  Once everything is mixed together and creamy add the chicken in.  Reduce the heat to low, cover and allow to simmer for 45 minutes.

top view of Tuscan Pumpkin and Chicken is a white dish with sage to the top right of the dish with a blue and white towel in the upper right. There is a bowl of cauliflower rice to the bottom right and a black spoon on the bottom right. www.atwistedplate.com

This dish is guaranteed to please and the perfect way to add pumpkin to your meal!  Enjoy!

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Tuscan Pumpkin and Chicken Marinara

  • Author: Meg
Print Recipe

Description

Tuscan Marinara with Pumpkin and Chicken using Coconut Milk making it Dairy Free, Paleo, Keto and Whole30.

Ingredients

  • 2 tablespoons Olive Oils
  • 2 pounds Chicken Breast
  • 1/2 cup Diced Sweet Onion
  • 1 can Tomato Sauce
  • 2 cans Pumpkin Puree
  • 1 can Coconut Milk (regular)
  • 2 tablespoons Fresh Sage
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/8 teaspoon Garlic
  • 1/8 teaspoon Cinnamon
  •  

Instructions

  1. Heat a sauté pan with the Olive Oil over medium-low heat
  2. Task your chicken breast and along the short side cut it into strips (should be about 2 inches long place)
  3. Place the chicken in the heated pan, one at a time, ensuring that it is evenly on the heat and not touching.  You might have to do more the one batch, just remove the cooked chicken and add more.  Cook for 3 minutes and flip, cooking for another 3 minutes and remove.  
  4. In the empty sauté pan add the onion and sauce for 4 minutes, then add the remaining ingredients minus the chicken.
  5. Allow it to heat up, it will take a few minutes to warm the ingredients for them to mix together.  
  6. Once everything is mixed together and creamy add the Chicken back in.  
  7. Reduce the heat to low and allow to simmer for 45 minutes.
  8. Enjoy!

Some of the items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

“Cheesy” Cauliflower Bites – Dairy Free

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Cheesy Vegan Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

There are no words to describe how amazing these little bites of deliciousness are!  Cauliflower rice with a cheesy flavor minus the dairy for the win!  

Not only are these little bites delicious but they are super easy to make.  All you need is Cauliflower Rice, Nutritional Yeast, Almond Flour, Lemon Juice and Egg and seasonings.  I allow my Cauliflower rice to defrost on the counter in a strainer, in a bowl.  Once defrosted drain out the excess water, there is a lot.  I use a nut bag, they are fairly inexpensive on Amazon.   You can also use cheese cloths, sturdy paper towels or a dish towel, whatever works.  You want to get out as much water as possible, otherwise you bites might end up as crumbles.  Hey they are still edible and delicious though

Cheesy Vegan Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

Once you get out the annoying excess water, put the Cauliflower Rice and remaining ingredients into a bowl.  Now, you have two options.  Option one, wash your hands and stick those hands in and mix everything together.  Option two, get a fork and mix everything together.  Make sure everything is evenly incorporated.  Once mixed take a ¼ cup of the mixture, form it into a ball, and flatten slightly (to about ¾ inch thick).  Place the bites onto a parchment lined sheet pan.  Bake for 20 minutes at 350°F.

Cheesy Vegan Cauliflower Bites on a white plate. There is a bite dripping over a cup of ranch dressing. At the top of the picture is a red and white towel.

You can easily make the bites smaller or bigger, but you will have to adjust the cooking time accordingly.  If you want a slightly cheesy taste add a little bit extra nutritional yeast.  Want to give these bites a little pop add some crushed red pepper or cayenne pepper.  However you make them, they are guaranteed to please! Hope you ENJOY!

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side view Cheesy Cauliflower Bites on a white plate with a cup of ranch dressing. There is a red and white towel in the background. www.atwistedplate.com

“Cheesy” Cauliflower Bites

  • Author: Meg
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
  • Yield: 8-10
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Description

Cauliflower Bite seasoned with a vegan cheese making them Dairy Free, but still DELICIOUS!!

Ingredients

  • 1 (16oz) bag of Frozen Cauliflower Rice
  • 3 tablespoons Nutritional Yeast
  • 4 tablespoons Almond Flour
  • 1 Egg
  • 1/2 teaspoon lemon juice
  • 3/4 teaspoon sea salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • 1/4 teaspoon Chili Powder

Instructions

  1. Allow my Cauliflower rice to defrost on the counter in a strainer, in a bowl.  Once defrosted drain out the excess water, there is a lot.  You can use a nut bag, cheese cloths, sturdy paper towels or a dish towel.  You want to get out as much water as possible, otherwise you bites might end up as crumbles.
  2. After you get out the annoying excess water, put the Cauliflower Rice and remaining ingredients into a bowl.  Mix the ingredients, making sure everything is evenly incorporated
  3. Once mixed take a ¼ cup of the mixture, form it into a ball, and flatten slightly (to about ¾ inch thick)
  4. Place the bites onto a parchment lined sheet pan
  5. Bake for 20 minutes at 350°F flip after 10 minutes

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Spicy Sausage Marinara

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Overhead shot of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

Spicy Sausage Marinara

Nothing is better than a good Marinara sauce over your…wait thats wrong… nothing is better than a good Marinara sauce with Spicy Sausage over, well, anything!  Its one of those things that is good with pasta, vegetable noodles, veggies, chicken …you get the idea.  It even works as a sauce for your pizza.  This twist to your basic marinara is going to be a game changer.  I usually have it with Cauliflower Rice, Quinoa or Chickpea Noodles.  

Top angel close up of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

Besides the sauce Paleo, Whole30 and keto compliant  it freezes well.  You could make a double to triple batch and freeze it into individual serving sizes.  Perfect for a quick easy dinner!  It is a life savor on a night where there is not time to make anything.  Just mix it with some cauliflower rice and have a deliciously satisfying dinner in 5 minutes!   

angled close up of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

You can easily substitute ground chicken, turkey or beef if you choose.  You can also make it a little less or little more spicy if you choose.  Just add less or more crushed red pepper.  However you choose to eat it, I can guarantee you will enjoy it.

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Top view of Spicy Sausage Marinara in white dish with blue, white and black towel behind it. www.atwistedplate.com

Spicy Sausage Marinara

  • Author: Meg
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes – 1 hour 10 minutes
  • Total Time: 45 minutes – 1 hour 15 minutes
  • Yield: 6 servings
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Ingredients

Spicy Sausage:

  • 1 tablespoon Avocado Oil
  • 1/2 cup Chopped Onion
  • 1 to 1 1/2 pound Ground Pork
  • 1 tablespoon Sage
  • 3/4 teaspoon Dried Thyme
  • 3/4 teaspoon Crushed Red Peppers**
  • 1/2 teaspoon Onion Powder
  • 1/2 teaspoon Sea Salt
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon  Celery Seed
  • 1/8 teaspoon Black Pepper
  • 1/8 teaspoon Nutmeg

Sauce:

  • 1 can Diced Tomato
  • 1 can Tomato Sauce
  • 1/4 cup Fresh Basil (or 1 tablespoon Dried Basil)
  • 2 tablespoon Parsley
  • 2 teaspoon Oregano
  • 1 teaspoon Paprika
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Cayenne Pepper

Instructions

  1. Heat the oil over medium-low
  2. Add Chopped Onion and cook for 4-5 minutes
  3. Add ground pork, remaining sausage ingredient and mix together
  4. Once onions are cooked add the sausage mixture, cook 5 minutes breaking apart with spoon to crumble.  Drain and return to skillet
  5. Add the sauce ingredients to the skillet and bring to a low boil, cover and reduce heat to low
  6. Cover and cook for 30 minutes to an hour stirring occasionally
  7. ENJOY!

Notes

**adjust crushed red pepper as you see fit

 

Some of the Items I used:

 

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

 

Cast Iron Chicken, Broccoli and Carrots

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Top view of a cast iron skillet with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

Chicken, Broccoli, Carrots and Red Pepper cooked together in a Cast Iron Skillet!  Sheet Pan dinner are all the rage right now but a meal cooked in a Cast Iron Skillet is even better!  Cooking in a Cast Iron is so versatile and easy.  It is super easy to come home through everything together in 10 mins, put it in the oven and let it cook.  This dinner is really easy.  I use frozen broccoli and shredded carrots to simplify the prep.  Then I just have to dice the peppers while the chicken is searing.  Why sear the chicken?  I think that it helps to lock in the flavor and juices while cooking.

Angled, close up side view of a cast iron skillet with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

How to make:

Heat the Cast Iron with some oil over medium low.  While its cut the Chicken Breast in have and season.  Once the skillet is hot add the chicken, cook for 3 minutes, flip, cook for another 3 minutes.  While the chicken is cooking dice up the red pepper, get out some shredded carrots (or chop the up) and grab a bag of frozen broccoli out of the freezer.  You can use fresh broccoli if you rather.  After cooking the chicken add the remaining ingredients.  Put the skillet in the oven and cook for 30 minutes. After 30 minutes pull out and let cool.

Angled, close up side view of a cast iron skillet with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

This dinner is really easy.  I use frozen broccoli and shredded carrots to simplify the prep.  Then I just have to dice the peppers while the chicken is searing.  Why sear the chicken?  I think that it helps to lock in the flavor and juices while cooking.  I hope you enjoy this twist to a sheet pan dinner!

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Top view of cast iron pan with chicken, broccoli, carrots, and red peppers. Cast iron is sitting on a teal and white towel. www.atwistedplate.com

Cast Iron Chicken Broccoli Carrots and Red Pepper

  • Author: Meg
  • Prep Time: 10 - 15 minutes
  • Cook Time: 34 minutes
  • Total Time: 45-50 minutes
  • Yield: 6 servings
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Description

Cast Iron meals, a twist to the classic Sheet Pan Dinner

Ingredients

  • 1 1/2 – 2 pounds (3) Chicken Breast, cut in half and seasoned:
    • 1/2 teaspoon Oregano
    • 1/4 teaspoon Garlic Powder
    • 1/4 teaspoon Onion Powder
    • 1/4 teaspoon Sea Salt
    • 1/4 teaspoon Black Pepper
    • 1/4 teaspoon Paprika
  • 2 1/2 cup Broccoli Florets
  • 1 1/2 Shredded Carrots
  • 1 cup Diced Red Pepper
  • 1/2 cup Chicken Broth or Bone Broth

Instructions

  1. Pre-heat oven to 350 degree
  2. Tenderize your 6 pieces of Chicken, seasoning both sides with the spices listed above
  3. Heat Cast Iron over medium heat
  4. Place Chicken in Cast Iron cook for 2 minutes, flip and cook another 2 minutes
  5. Add Broccoli, Carrots, Red Pepper and Chicken/Bone Broth over Chicken Breast
  6. Put into the oven and cook for 30 minutes
  7. Remove from Oven and allow to cool
  8. ENJOY!!

 

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Perfectly Roasted Red Onions

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Perfectly Roasted Red Onion in bowl with fork www.atwistedplate.comPerfectly Roasted Red Onion go great with absolutely everything!  This will be a new meal prep staple.  Red Onions perfectly roasted in olive oil, seasoned with minced garlic, oregano salt and pepper.  They are absolutely amazing.  I love to roast up veggies and use them on my salad.  It makes it easier when they are ready.  Not to mention roasting veggies just adds a ton more flavor!

I came up with this recipe when I had a few onions to use up. I  was meal prepping for the week I figured I could roast them up and use them on salads with chicken and pork.  As I roasted the onions up I decided to give them a little extra flavor so I added minced garlic and oregano (my go to spice lately). All I can say is WOW!

Perfectly Roasted Red Onion in bowl with minced garlic and oregano www.atwistedplate.com

How I make them:

First start by slicing the onion.  I preferred sliced, but you can cut them anyway you want to.  Add the Olive Oil to a sauté pan and heat it over medium low heat.  Once heated add the onion and sauté for about six minutes stirring at least every two.  Next add the Minced Garlic, Dried Oregano, Black Pepper and Sea Salt.  Cook for another 4 minutes stirring occasionally.  Make sure to watch it because the garlic roast up quick.  Let cool and ENJOY!

Perfectly Roasted Red Onion in bowl www.atwistedplate.com

Perfectly Roasted Red Onion are perfect on Salads, Savory Ranch Burgers,  Balsamic Marinated Steak and anything else you like Roasted Onion with!  ENJOY!

 

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Perfectly Roasted Red Onion in bowl with fork www.atwistedplate.com

Perfectly Roasted Onions

  • Author: Meg
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
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Description

Perfectly Roasted Red Onion will be you new meal prep staple.  Red Onion roasted in olive oil seasoned with minced garlic, oregano salt and pepper.

Ingredients

  • 1 small-medium Red Onion, sliced
  • 2 tablespoon Extra Virgin Olive Oil (EVOO)
  • 1/2 teaspoon Dried Oregano
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Sea Salt

Instructions

  1. Heat Sauté Pan over medium low heat, add EVOO and sliced Onions
  2. Cook for 6 minutes, stirring every two minutes
  3. Add Dried Oregano, Sea Salt and Black Pepper
  4. Continue cooking for 4 minutes, stirring every two minutes
  5. ENJOY!!

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

“Cheesy” Bacon Kale Scramble

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image of a white plate with diary free "cheesy" kale bacon scramble with a wood background. www.atwistedplate.com

Bacon, Eggs, and Kale mixed with some Nutritional Yeast makes the perfect breakfast.  Nothing is better than “Cheesy” breakfast dishes that don’t actually contain cheese.  You can make it on a Sunday and have breakfast ready every day of the week.  It makes your mornings so much more simple waking up, having to get ready for work, and already having breakfast ready to go.

image of a white plate with diary free "cheesy" kale bacon scramble with a plate in the background and a bowl of the scramble with a wood background. www.atwistedplate.com

This dish is super easy to make.

First, you take the bacon, slice it into 1 inch slices, and throw it into a 12 inch frying/sauté pan.  Cover with the lid and allow to simmer over medium/medium low, stirring about every two minutes, until cooked.  Once crispy remove the bacon from the grease spreading it out onto a paper towel.  Add the kale to the bacon grease in the pale. cover and cook, stirring every few minutes.  You want the Kale to be slightly wilted, crispy on the edges and slightly browning.

While cooking the Kale, mix up the eggs and remaining ingredients.  Once the Kale is done cooking add the Bacon Egg mixture to the Kale.  Cook and enjoy!!

image of a white plate with diary free "cheesy" kale bacon scramble with a wood background. www.atwistedplate.com

Bacon, Eggs, and Kale mixed with some Nutritional Yeast makes the perfect breakfast.  Nothing is better than “Cheesy” breakfast dishes that don’t actually contain cheese.  You can make this on a Sunday to have breakfast ready for the remainder of the week.  Nothing makes your mornings so much more simple waking up, having to get ready for work, and already having breakfast ready to go.

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Side View of plate of eggs with plate of eggs and bowl in background - www.atwisedplate.com

“Cheesy” Bacon Kale Scramble

  • Author: Meg
Print Recipe

Description

“Cheesy” Bacon Kale Scramble using Nutritional Yeast to give it a great cheesy flavor.

Whole30, Paleo and Delicious!

Ingredients

  • 6 Pieces of Bacon
  • 1/4 teaspoon Black Pepper
  • 2 1/2 cups Chopped Kale
  • 8 Large Eggs
  • 3 tablespoons Nutritional Yeast
  • 2 tablespoons Cashew Milk (Almond will work)
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Paprika
  • 1/8 teaspoon Cayanne

Instructions

  1. Slice it into 1 inch slices, and put it into a 12 inch frying/sauté pan
  2. Cover with the lid and allow to simmer over medium/medium low, stirring about every two minutes, until cooked
  3. Once crispy remove the bacon from the grease spreading it out onto a paper towel.
  4. Add the kale to the bacon grease in the pan, cover and cook.
  5. Stir the Kale every few minutes.  You want the Kale to be slightly wilted, crispy on the edges and slightly browning
  6. While the Kale is cooking mix up the eggs and remaining ingredients
  7. Once the Kale is done cooking add the Bacon Egg mixture to the Kale
  8. Cook till eggs are cooked through (7-10 minutes) and enjoy!!

Some of the Items I use:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Pork Bites

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Pork bites on a rectangle white plate with a cut up lime in the top left corner and metal container with toothpicks in the top right. www.atwistedplate.com

Anytime you go to a party, whether it’s for a celebration or to watch a game, you are always plagued with the same problem…. WHAT TO TAKE?  The age-old dilemma everyone faces.   It is especially a problem if you are currently following a specific diet.  This could just be clean eating, Whole30, Paleo, or Keto.  Whatever your preference is, I have the appetizer for you.  PORK BITES, clean easy and delicious!

Close up of pork bites on white plate with paleo dipping sauce in a white round bowl at the top. www.atwistedplate.com

How to make:

Mix the marinade ingredients in a mason jar, measuring cup or whatever you prefer.  Cut the pork into 1 inch squares.  (Anything bigger won’t work as they won’t be bite size)  Put the pork squares and marinade into a seal-able container.  Place that sealed container in the fridge for at least 30 minutes but up to two days.  I usually do it for about a day.  Once ready to cook pull out of fridge, spread them out on a broil pan or baking sheet with a rack.  You want to use something that allows air to get underneath while they cook.  Cook for about 10 minutes on each side till fully cooked (145° f). Remove from oven and serve hot or serve cold.  Either way they are delicious.

Close up of pork bites on a rectangle white plate with a cut up lime in the top left corner and metal container with toothpicks in the top right. www.atwistedplate.com

These little bites of deliciousness go perfectly with my Paleo Mustard Sauce!  You could also dip them in Coconut Amino or any dip you prefer.  No matter what you dip them in, you will love them.  Did I mention that they are not only a great appetizer but go perfect on any salad.  They are also perfect to make at the beginning of the week and use all week-long for different lunches and dinners.  However you eat them, you will ENJOY them!

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Close up view of pork bites on a rectangle white plate with a cut up lime in the top left corner and metal container with toothpicks in the top right. www.atwistedplate.com

Pork Bites

  • Author: Meg
  • Prep Time: 10
  • Cook Time: 20
  • Total Time: 30 minutes
Print Recipe

Description

Perfect for anyone who is Whole30, Keto, Paleo, Clean Eating or just loves good food

Ingredients

Marinade:

  • 2/3 cup Coconut Amino
  • 1/3 cup Olive Oil
  • 1 tablespoon Fresh Lime Juice
  • 1 teaspoon Fresh Ginger,  minced (1/2 teaspoon dried ginger)
  • 1/2 teaspoon Black Pepper
  • 1/2 teaspoon Honey**see note
  • 1/2 teaspoon Sea Salt

Pork:

  • 1 pound Boneless Pork
  • Seasoning to sprinkle on:
    • 1/2 teaspoon Onion Powder
    • 1/2 teaspoon Garlic Powder
    • 1/4 teaspoon Sea Salt
    • 1/4 teaspoon Black Pepper
    • 1/4 teaspoon Paprika

Instructions

Prep:

  • Combine all the Marinade ingredients into a Mason Jar, Measuring Cup or Bowl
  • Cut the pork into 1 inch squares
  • Rub Pork Seasoning onto the Pork Squares
  • Put the Seasoned Pork Squares and Marinade into a seal-able container.
  • Put in the fridge for 30 minutes – 2 days (make sure you check the date on you pork before putting it in for longer then a day)

Cooking:

  • Pre-heat the Oven to 350 degrees f
  • Put the pork bites onto broiling pan or cooking sheet with a rack
  • Cook for 10 minutes, flip, cook for another 10 minutes, or till fully cooked, 145 degrees f
  • Serve hot or cold, ENJOY!

Notes

**omit honey to make Whole30 compliant

Some of the items I use:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.

Balsamic Marinated Steak

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Top View Sliced Balsamic Marinated Steak on a wood cutting board with the slices cut off. www.atwistedplate.com

Balsamic Marinated Steak, this will be your new go to Steak Marinade.  It is packed full of delicious flavors and I promise, you will love it.  Balsamic Vinegar paired with perfect a blend of seasoning to include Oregano and Basil.  It is perfect on the Grill, cooked in a Cast Iron skillet or broiled in the Oven.  It doesn’t matter how you cook it, it matters how you marinade it!  A perfectly marinated steak can make your meal.

How to make:

It is super easy to make the marinade, which is something I love with my busy schedule.  You just mix all the marinade ingredients together in a mason jar, measuring cup or bowl.  Give it a good shake or mix and let sit while you prepare the meat.  I have found that tenderized meat also allows it to better soak in the marinade.  Also stabbing it with a fork helps.  Not only does it help the flavor but it is also a great way to take out the frustrations of the day.  Yes, I tend to do this with all the proteins I make and it makes a difference.

Side view sliced Balsamic Marinated Steak with slices cut off one a wood board. There is a bottle of Balsamic Marinade and bowl of yellow tomatoes in the background. www.atwistedplate.com

Put the Steak into a seal-able container, cover with the marinade and seal.  Put in the fridge from one hour to a day or two.  I usually let it marinade for one day, I think it is the perfect amount of time but it is also good if you can only marinade it for an hour.

Angled view of sliced Balsamic Marinated Steak with two slices cut off on a wood board. www.atwistedplate.com

I love to pair my Steak with a baked potato topped with my favorite lactose free sour cream.  Ok let’s face it, sometimes its more like sour cream topped with baked potato.  Don’t judge, I know I am not the only one.  With summer coming I love to pair my steak with balsamic marinated tomato, basil and feta cheese.  When not eating it with a sour cream smothered baked potato or feta and tomatoes I love to slice it up and put it on top of a salad paired with seasonal veggies.  In spring time its strawberries, summer time roasted peppers and in the fall it a slaw with broccoli cabbage and radishes.  You honestly can’t go wrong with what your pair it with.

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Side angle view of Balsamic Marinated Steak on cutting board www.atwistedplate.com

Balsamic Marinated Steak

  • Author: Meg
  • Prep Time: 10
  • Cook Time: 10-20
  • Total Time: 20-30
  • Yield: 4
Print Recipe

Description

Flank Steak in a Balsamic Marinade.  Whole30, Paleo and Keto Complaint.

Ingredients

Marinade

  • 1/2 cup Avocado Oil
  • 1/4 Balsamic Vinegar
  • 1 teaspoon Dijon Mustard
  • 1/2 teaspoon Dried Oregano
  • 1/2 teaspoon Dried Basil
  • 1/4 teaspoon Onion Powder
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Paprika
  • 1/8 teaspoon Black Pepper

Steak:

  • 1 pound Flank Steak
  • 1/4 teaspoon Sea Salt
  • 1/8 teaspoon Pepper
  • 1/8 teaspoon Garlic

Instructions

  • Gather all of your ingredients and a measuring cup or bowl to make the marinade and seal-able container to marinade
  • Combine all the Marinade ingredients in a mason jar, measuring cup or bowl
  • Now for the Steak, coat both sides in the Sea Salt, Black Pepper and Garlic
  • Cover the steak in the marinade and close the seal-able container
  • Allow to marinade in the fridge for an hour to a day or two
  • After you allow it marinade cook it how you choose, cast iron, grill or broil in the oven.

Some of the Items I used:

Note: This post contains Amazon affiliate links. What does this mean to you? It means if you click on a link and make a purchase, I will receive a small commission at no cost to you.