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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

Jalapeño Bacon Turkey Burgers

  • Author: A Twisted Plate
  • Prep Time: 10-15 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 – 35 minuts
  • Yield: 6 servings 1x
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Description

Turkey Burger with Jalapeño, Bacon and bursting with flavor. 

Scale

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!
  • Category: Dinner

Keywords: Turkey Burger

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.

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: A Twisted Plate
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes – 1 hour 15 minutes
  • Yield: 6 servings 1x
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Description

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

Scale

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

  • Category: Dinner

Keywords: Cajan

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: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 35 minutes
  • Yield: 6–8 servings 1x
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Description

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

Scale

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

  • Category: Side Dish

Keywords: Green Beans

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.

Shepherds Pie

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Shepherd Pie. Side angle of Shephards Pie in a blue dish with a serving of Shepherd's Pie on a white plate. www.atwistedplate.com

Shepherds Pie might be one of my new favorite dishes. I honestly never even had it until a few years ago.  Since then it has become a favorite in my house!  Not only is this dish ABSOLUTLY DELICIOUS, it is also Whole30 compliant. I am definitely a meat and potatoes girl and when they are combined it’s even better!!  Plus, any chance I can have mashed potatoes, I do!! Another great thing about this dish … you can make it ahead of time and have it all week long. We do it a bit different as I am not a huge fan of peas!  Besides Lima Beans it is the only other vegetable I just don’t like.  To add a bit of flavor and to take the place of the peas I added celery.  It was the perfect substitute.  

Top view of shepherds pie in a blue dish with striped towel. www.atwistedplate.com

How to make:

This dish does require a little prep work.  If you get all your ingredients out prior to starting and follow the order it is a lot easier!  Start with your carrots as they take a while to soften.  Chop em’ up and throw them in a skillet over med-low heat for about 20 minutes.  While they are cooking chop up your onion, potatoes, celery and prep your spices in a small bowl so you can just dump em’ in.  Add your potatoes to a pot of water and bring to a boil.  They should take about 20 minutes to soften.  Follow my Dairy Free Mashed Potatoes or perfect Whole30 mashed potatoes.

Once the carrots are softened add you onion and cook for about 2 minutes.  Next add the celery and cook for about three minutes until the onions are translucent. Add your beef, ground it up and cook until no longer pink.  Once done drain out the excess oil and dump into a mixing bowl.  Add your arrowroot and give it a toss coating everything!  In the pan add minced garlic, sautéing for a minute, then add the beef broth and tomato paste.  Keep stirring until the paste and broth are all mixed together.  

Shepherd Pie. Side angle of Shephards Pie in a blue dish with a serving of Shepherd's Pie on a white plate. www.atwistedplate.com

Add back in the beef/veggie mixture and give it a good stir. Turn up the heat to medium till it starts to bubble then reduce to low.  Cover and simmer for 15 minutes stirring occasionally.  The sauce will thicken as it simmers.   Turn you oven on 350°F.  In a 13 x 9 casserole dish add the meat mixture to the bottom.  Top with the mashed potatoes.  I usually do strategically place a spoonful at a time, then use the back of the spoon to spread it out.  Place in the oven and cook for 45 minutes.  You know it’s ready when you see the sauce bubbling up on the sides!  Allow to cool for a good 10 minutes.  I usually dish it out into the bowls to cool faster!

This is great to make on a Sunday and use for lunch or dinner all week long!! 

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Shepherd Pie. Side view of Shephard's Pie in a blue dish with a serving of Shepherd's Pie on a white plate. www.atwistedplate.com

Shepherds Pie

  • Author: A Twisted Plate
  • Prep Time: 60 minutes
  • Cook Time: 45 minutes
  • Total Time: 1 hour 45 minutes
  • Yield: 10–12 servings 1x
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Description

Delicious, Comforting and Whole30 Compliant!

Scale

Ingredients

Meat and Vegetable Mixture:

  • 2 tablespoon Olive Oil
  • 2 cups chopped Carrots
  • 1 cup chopped Onion
  • 1 cup chopped Celery
  • 2 pounds Ground Beef
  • 2 tablespoon Arrowroot
  • ½ tablespoon olive oil
  • 2 teaspoons Minced Garlic
  • 1 cups Beef Broth
  • 3 tablespoons Tomato Paste
  • 2 tablespoons Coconut Amino
  • 1 teaspoon Parsley
  • 3/4 teaspoon Rosemary
  • 1/2 teaspoon Sea Salt
  • 1/2 teaspoon Paprika
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Ground Thyme
  • 1/4 teaspoon Garlic Powder
  • 1/4 teaspoon Black Pepper

Dairy Free Mashed Potatoes:

  • 2 pounds Organic Russet Potatoes or Jersey White Sweet Potatoes
  • 5 cups Water
  • 1 teaspoon Salt
  • 1/2 teaspoon Garlic Powder
  • 1/2 cup Cashew Milk
  • 2 tablespoons Ghee
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper

Instructions

– Meat and Vegetables:

  1. Heat oil over medium-low heat and chop your carrots into small pieces.
  2. Add your carrots to the skillet, cooking for 20 minutes, stirring occasionally.
  3. Chop up the onion and celery, keeping them separate.  
  4. Add all of your spices into a small bowl so you can add them at once when ready. 
  5. Once the carrots are done, add the onion, cook for 2 minutes
  6. Add the celery to the carrots & onion cooking for 3 more minutes. 
  7. Add your beef, ground it up and cook until no longer pink. 
  8. Drain your meat and vegetable mixture, add to a mixing bowl and toss with 2 tablespoons of Arrowroot.  
  9. Over medium low heat add ½ tablespoon oil and the 2 teaspoons of minced garlic, cooking for one minutes, stirring occasionally.
  10. Add the beef broth and tomato base.  Stir until the paste is mixed into the broth.  
  11. Add the meat and vegetables to the broth and increase the heat to medium.
  12. Once it starts to bubble reduce the heat to low, cover and simmer for 15 minutes stirring occasionally

– Mashed Potatoes:

  1. Peel potatoes (unless you like the skin in you Mashed Potatoes) and cut into 1 inch cubes.
  2. Add 5 cups of Water, 1 teaspoon of Sea Salt and 1/2 teaspoon Garlic Powder to Pot and bring to a low boil.
  3. Add you cubed potatoes and continue on a low boil for about 20 minutes or until the potatoes are soft when you poke them.
  4. Drain your Potatoes and add them to a Mixing Bowl (make sure it has higher sides and when the potatoes are in there it is only half full.
  5. Add Ghee, Cashew Milk 1/4 teaspoon of Salt and Pepper.
  6. Using a hand mixer, on a low speed, mash your potatoes. 

– Preheat the oven at 350°F

– In a 13 x 9 casserole dish add the meat mixture to the bottom.  

– Top with the mashed potatoes spreading them evenly

– Place in the oven and cook for 45 minutes.  

– Allow to cool for a good 10 minutes

  • Category: Dinner

Keywords: Shepherds Pie

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.

InstaPot Beef Stew

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InstaPot Beef Stew… nothing is better than a hot bowl of beef stew on a cold winters day.   It might just be my favorite winter meal.  Usually I make a large batch to have throughout the week or freeze.   Nothing is better then coming home from work and being able to heat it up in minutes.  There is nothing worse then coming home and not having any in the freezer.  Cooking it in the slow cooker takes to long and its just lacks flavor on the stove.  That is why I set out to develop an InstaPot version.  This dish definitely taste just as good in the InstaPot as it does in the Slow Cooker.  Not only that buy it takes less then hour to make… perfect for a weeknight dinner. 

This dish, with a little bit of properly timed prep work is super easy to make.  I would recommend pulling out all your ingredients so you don’t waste time running back and forth.  Start by turning your Instapot on to the sauté function.  Next prep your beef by adding the arrowroot and seasoning.  Once seasoned chop up onions.  Add the oil and beef to your Instapot and allow to sauté about 2 minutes on each side.  In-between flipping chop up your potatoes and carrots.  

After meat is browned (this could take two batches) and set aside add the onions and sauté another 3-4 minutes.   Once complete add the broth and tomato paste, then scrape all that goodness off the bottom.  Add the beef and remaining ingredients into the Instapot.  Close the lid and allow the magic to happen. 

While it does take a little bit of prep work a majority of the time is letting it cook.  If you know you want to make it the day before you can chop up all the vegetables and have them ready to go.  Either way this InstaPot Beef Stew is the perfect meal for any cold weather day!

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Angle view of two bowls filled with instapot beef stew with two spoons. www.atwistedplate.com

InstaPot Beef Stew

  • Author: A Twisted Plate
  • Prep Time: 10-15 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour – 1 hour 5 minutes
  • Yield: 4–6 servings 1x
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Description

Amazing Beef Stew perfect for any cold winter night!

Scale

Ingredients

  • 1 tablespoon Avocado Oil
  • 2 pounds beef stew meat, cubed
  • 2 pounds Potatoes
  • 2 pounds Carrots
  • 1 tablespoon Arrowroot
  • Beef Seasoning:
    • ½ teaspoon Sea Salt
    • ½ teaspoon Onion Powder
    • ¼ teaspoon Pepper
    • ¼ teaspoon Garlic
    • ¼ teaspoon Dried Oregano
  • 4 cups Beef Broth**
  • 1 6oz can Tomato Paste 
  • ½ teaspoon Dried Basil
  • ½ teaspoon Dried Oregano
  • ¼ teaspoon Dried Rosemary
  • ¼ teaspoon Sea Salt
  • ¼ teaspoon Pepper
  • ¼ teaspoon Garlic
  • ¼ teaspoon Paprika

Instructions

  1. Pull out all your ingredients, medium mixing bowl, measuring spoons, cutting board and knife.
  2. Turn the InstaPot sauté function and allow it to warm up, add the Avocado Oil.
  3. In a medium mixing bowl add you beef stew meat arrowroot and beef seasonings. Mix until the beef is evenly coated 
  4. Chop your medium onion
  5. Add the beef to the Instapot, allow to cook about 2 minutes on each side
  6. In-between turning the beef chop up the carrots and potatoes into 1 inch chunks.
  7. After the beef is browned remove from the Instapot and add another batch if needed.  
  8. Once all the beef is cooked, remove and add the chopped onions, allowing to saute about 3 minutes
  9. Add the beef broth and tomato paste.  Scrape all the little bits off the bottom and stir until the tomato paste is incorporated into the broth
  10. Add the beef, carrots, potatoes and seasoning in
  11. Close and ensure your vent cover is closed
  12. Set on the Stew function for 30 minutes
  13. Once complete you can manually vent or allow the naturally vent
  14. ENJOY!  
  • Category: Dinner

Keywords: Beef Stew

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: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 1 hour
  • Yield: 5–7 servings 1x
Print Recipe

Description

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

Scale

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!
  • Category: Dinner

Keywords: pumpkin

“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.  

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

How to make:

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

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: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 20 minutes
  • Total Time: 30 minutes
  • Yield: 8–10 1x
Print Recipe

Description

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

Scale

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
  • Category: Side Dish

Keywords: Cauliflower

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.

Perfect Chicken Marinade

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5 pieces of marinated chicken on a white rectangle plate. The plate is on a white background. There is a blue/white towel on the top left corner. www.atwistedplate.com

Perfect Chicken Marinade… nothing is better then an amazingly marinated chicken, am I right?  This amazing marinade is the combination of Olive Oil, Coconut Amino, Worcestershire Sauce, Garlic, Basil, Dijon and seasoned to perfection.  You can marinade the chicken for 30 minutes or two days.  However long it marinades it is amazing.  Another great thing about perfect chicken marinade is it works well with Chicken, Pork and Steak as well!

Close up view of 5 pieces of marinated chicken on a white rectangle plate. The plate is on a white background. There is a blue/white towel on the top left corner. www.atwistedplate.com

Another great idea someone gave me a few years ago was to freeze your chicken with the marinade.  That way as it defrost, it marinades.  This is great when you are short on time and just want to pull something out of the freezer.  You can make up multiple freezer packs of marinated chicken to ensure you always have wonderfully marinated chicken

5 pieces of marinated chicken on a white rectangle plate. The plate is on a white background. There is a blue/white towel on the top left corner. www.atwistedplate.com

However you choose to marinade you chicken, Perfect Chicken Marinade you  need to use.  

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5 pieces of marinated chicken on a white rectangle plate. The plate is on a white background. There is a blue/white towel on the top left corner. www.atwistedplate.com

Perfect Chicken Marinade

  • Author: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 0 minutes
  • Total Time: 5 minutes
  • Yield: 1 serving 1x
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Description

Perfect Chicken Marinated marinated your chicken to perfection.  Works well with Pork and Steak as well!

Scale

Ingredients

  • 1/4 cup Olive Oil
  • 1/4 cup Worcestershire Sauce
  • 1/4 cup Coconut Amino
  • 2 teaspoon Dried Basil
  • 1 teaspoon Lemon Juice
  • 1/2 teaspoon Garlic Paste (or Minced Garlic)
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Sea Salt
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Paprika

Instructions

  1. Mix all the ingredients together
  2. Add to chicken is a refrigerator/freezer safe container
  3. Allow to marinade for 30 mins to 2 days
  4. Enjoy!!
  • Category: Sauce

Keywords: Marinade

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 Potatoes

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top view of bowl with Perfectly Roasted Potatoes in a white bowl with a gray and white towel. www.atwistedplate.com


Looking for crispy potatoes that are not only easy to prep but taste delicious? Then these are your potatoes, slowly roasted to perfection! They are great for breakfast lunch or dinner. These crispy little potatoes are also perfect for meal prep. All you have to do is put them under the broiler for a couple minutes to heat and crisp right up. They go great with a wide variety of sauces and any protein!!

Angle view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

How to make:

Perfectly Roasted Potatoes are easy to make. Start by cutting up 2 lbs of potatoes into about 1 inch cubes. You can use any potato to make this. I personally prefer a small red or white potato. Once cubed add to mixing bowl. Add the avocado oil, dried parsley, garlic and onion powders, pepper and sea salt. Mix until potatoes are evenly covered. Place parchment paper on a backing sheet and pour the potatoes on top. Spread them out making sure, as best you can, they are not touching (allows them to cook more evenly). Cook for 40 minutes flipping every 10 minutes. This helps to get them perfectly crispy!

top view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

I have found meal prepping a few staple items at the beginning of the week is a life savors.It makes life so much simpler when you get home and only have to spend a few minutes heating up dinner versus an hour making it. I usually prep a few pounds of meat, usually shredded chicken or pork, breakfast, at-least a breakfast meat, 2 vegetables and a potato of some kind. There are so many different dishes you could make from those few prepped items. If you are looking goes some great veggies to meal prep try;

It also helps to have a couple sauces on hand. If you want a great meal prep sauce try my bbq paleo mustard.

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Angle view of Perfectly Roasted Potatoes in white bowl with a grey and white towel behind it and parsley sprinkled around. www.atwistedplate.com

Perfectly Roasted Potatoes

  • Author: A Twisted Plate
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Total Time: 50 minutes
  • Yield: 6–8 servings 1x
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Description

Potatoes lightly seasoned then roasted till perfectly crunchy.  

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Ingredients

  • 2 pounds potato, cut into 1 inch cubes
  • 2 tablespoons Avocado Oil
  • 2 tablespoons Parsley
  • 3/4 teaspoon Sea Salt
  • 1/2 teaspoon Onion Powder
  • 1/4 teaspoon Black Pepper
  • 1/4 teaspoon Garlic Powder

Instructions

  1. Preheat the oven to 400°F
  2. In a mixing bowl add all the potatoes, avocado oil and seasoning
  3. Mix up all your ingredients so the potatoes or evenly coated with oil and seasoning.
  4. Place parchment paper onto you sheet pan (if you choose) and spread the potatoes out on the sheet pan.  As best you can make sure they are not touching to allow them to cook evenly.
  5. Once oven is heated place sheet pan with potatoes into the oven.
  6. Cook for 40 mins, stirring/flipping every 10 minutes.
  7. Enjoy!
  • Category: Side Dish

Keywords: Potatoes

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: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes – 1 hour 10 minutes
  • Total Time: 45 minutes – 1 hour 15 minutes
  • Yield: 6 servings 1x
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Description

A Spicy twist to the classic Marinara. 

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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

  • Category: Dinner

Keywords: Marinara

 

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: A Twisted Plate
  • Prep Time: 10 – 15 minutes
  • Cook Time: 35 minutes
  • Total Time: 45-50 minutes
  • Yield: 6 servings 1x
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Description

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

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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!!
  • Category: Dinner

Keywords: Chicken

Perfectly Roasted Red Onions

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Perfectly Roasted Red Onion in bowl with fork to the left of it. There is a white and yellow towel at the top of the image. www.atwistedplate.com

Perfectly 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 to the left and a yellow and white towel at the top of the image. 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!

Close up angled view of Perfectly Roasted Red Onion in bowl with a yellow and white towel in the background. 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: A Twisted Plate
  • Prep Time: 5 minutes
  • Cook Time: 10 minutes
  • Total Time: 15 minutes
  • Yield: 3–5 servings 1x
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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.

Scale

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!!
  • Category: Side Dish

Keywords: Onion