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Sheet Pan Asparagus with Everything Bagel Seasoning

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I LOVE a good everything bagel, but when you are limiting carbs a bagel isn’t your best choice. This recipe for sheet pan asparagus with everything bagel seasoning is the perfect compromise and this technique makes cooking asparagus so easy!

Sheet Pan Asparagus

We are huge asparagus fans in my house. It’s delicious and can be cooked so many ways (not to mention that cooking asparagus is so quick and easy, perfect for those nights when you don’t have a lot of time).

Sheet pan asparagus is my favorite way to cook it. Even my kids know how to quickly prep asparagus to roast in the oven so we can always get this cooking fast. This healthy side dish is great when combined with this cucumber radish salad or any of your other favorite fresh side dishes.

Ingredients

Processed with VSCO with s1 preset

Preparation

Preheat your oven to 425 degrees.
Line a baking sheet with parchment paper.
Place the asparagus on the baking sheet.
Drizzle evenly with melted butter.


Sprinkle evenly with the everything bagel seasoning.


Bake for 15 minutes.
Remove from oven.
Sprinkle with additional seasoning if needed.
Serve & enjoy!!

How to cook asaragus
Everything Asparagus

Everything Asparagus

Ingredients

  • 1/ cup melted butter
  • 1 lb asparagus
  • 2 Tbsp. Everything bagel seasoning (I love the one you find at Trader Joes but this is a close second)

Instructions

    Preheat your oven to 425 degrees.

    Line a baking sheet with parchment paper.

    Place the asparagus on the baking sheet. Drizzle evenly with melted butter.

    Sprinkle evenly with the everything bagel seasoning.

    Bake for 15 minutes. Remove from the oven.

    Sprinkle with additional seasoning if needed.

    Serve & enjoy!!

© Rachel

Veggie Stuffed Poblano Peppers

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My family LOVES stuffed peppers. They are an all-in-one meal that is such an easy way to use up whatever you happen to have in your fridge. These Veggie Stuffed Poblano peppers are absolutely amazing and are a great low-carb meal.

Stuffed peppers are pretty much a staple at my house and they are a fantastic way to throw together a low-carb meal with whatever you happen to have on hand.

For a vegetarian option, I’m obsessed with these Cheesy Quinoa Stuffed Peppers but my family loves these Easy Mexican Stuffed Peppers.

The nice thing about these is literally anything goes. Don’t have carrots? No worries. Just grab whatever veggies you need to use up and throw them in the mix.

Because you broil the peppers before filling them, this recipe comes together really quickly and is perfect for those nights when you don’t have a lot of time to throw dinner together … or leave it until the last minute which is a common occurrence around here.

Tips for Making the Perfect Stuffed Peppers

Stuffed peppers really are so easy to make but there are a few tricks that make them even easier.

  • Slice your peppers length-wise. The3 most common way to make stuffed peppers is to slice off the top and fill the pepper. I find that slicing them length-wise helps them cook more evenly and gives you a better filling to pepper ratio.
  • Pre-cook your peppers. In this recipe we are broiling the peppers to give them a nice roasted flavor and make them cook faster. If you aren’t broiling them, try throwing your peppers in the oven for a little while before filling them. Cooking your pepper a bit ahead of time helps avoid your filling drying out and just really speeds up the cooking process.
  • Don’t be afraid to experiment with different peppers. Most stuffed peppers are made with bell peppers but I love changing these up. Poblano peppers add so much flavor to this dish and they are such a mild pepper that even my picky eaters enjoy them.
Veggie Stuffed Poblano Peppers

Veggie Stuffed Poblano Peppers

Yield: 8 Stuffed Peppers
Prep Time: 15 minutes
Cook Time: 16 minutes
Total Time: 31 minutes

My family LOVES stuffed peppers. They are an all-in-one meal that is such an easy way to use up whatever you happen to have in your fridge. These Veggie Stuffed Poblano peppers are absolutely amazing and are a great low-carb meal. 

Ingredients

  • 4 large poblano peppers
  • 1/2 pound ground sausage
  • 2 yellow squash, chopped
  • 1 onion, diced
  • 1 red pepper, diced
  • 1 cup kale, chopped
  • 3 large carrots, shredded
  • 1/2 cup cheese (I used an apple smoked cheese but any white cheese would work here)
  • Garlic, 4 cloves minced
  • Salt and Pepper to taste

Instructions

  1. Slice your poblano peppers in half length-wise and clean out the seeds.
  2. Lay your peppers out on a baking sheet and broil on high for 6 minutes.
  3. Flip your peppers over and broil on the other side for 6 minutes.
  4. While your peppers are cooking, cook the sausage.
  5. When the sausage is fully cooked, remove it from the pan, leaving the drippings in the pan.
  6. Chop your onion, yellow squash, and red pepper and shred your carrots.
  7. In the pan with the sausage drippings, cook your veggies for 3-4 minutes then add your minced garlic and chopped kale.
  8. Cook your veggies for another 2-3 minutes and then add your cooked sausage back to the pan.
  9. Fill your broiled poblano peppers with the sausage filling then top with a bit of cheese.
  10. Put back in the oven to broil for another 2 minutes to melt the cheese then serve.
© Rachel

Instant Pot Salsa Chicken (3 Ways!)

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Salsa chicken is one of our favorite, quick, weeknight meals. We have it at least a few times a month, which sounds repetitive except that we always change it up just a bit. We’ll show you how to make 3 different kinds of salsa chicken so you never get tired of this dinnertime staple.

Instant Pot Salsa Chicken (3 Ways!)

One thing to point out with this recipe/technique is you want to carefully check the ingredients in your salsa. Some salsa has sugar, as well as other things I’d prefer they not have. Just check the ingredient list before you buy or make your own homemade salsa.

I used to make this recipe in my slow cooker, and that’s still a great way to go. The problem I ran into is I often don’t get around to thinking about dinner until everyone is starving.

I know. I KNOW. Meal planning for the win. Some days just get away from me.

Enter the Instant Pot

If you have been around here for a bit, you know that I LOVE my Instant pot. I firmly believe that everyone who is trying to eat healthy food should NEEDS an Instant Pot.

I have two and they get used daily.

Slow cookers are great but, as the name implies, they are S L O W.

I can throw frozen chicken into my Instant Pot and have perfectly cooked chicken ready to plate in less than 30 minutes.

HOW TO CHOOSE AN INSTANT POT

There are several Instant Pot models to choose from. I ended up with two because I often make a main course and a side dish (and I just needed a spare for those days when I hadn’t done the dishes from the first time mine was used during the day. Ooops.)

I have the Instant Pot Lux60 6-in-1, which is an older model, and the Instant Pot Duo 7-in-1.

How to Choose an Instant Pot

The main difference between the two is the 7-in-1 includes a yogurt function, so if you want to make homemade yogurt (which is a great way to cut down on sugar in your yogurt) then go with the 7-in-1.

They do make a larger version if you want more cooking capacity. Mine are both 6 quarts but the Instant Pot also comes in an 8 quart. One thing to keep in mind is the larger pot will take a bit longer to come to pressure, especially if it is filled.

I have a family of 8 and don’t have any issues making enough food in our 6-quart Instant Pot but if you want to cook in bulk for freezer meals, you may want to go with the 8-quart.

Ready for the recipes?

These are our three favorite ways to make salsa chicken. We use it to make enchiladas, salads, quesadillas, rice bowls, tacos, or we eat it on its own with a few sides. It really is the perfect weeknight meal option.

Salsa Chicken – Method 1

This method is super simple and probably the one I use most often, simply because I love the flavors.

Salsa Chicken Ingredients

Salsa Chicken Preparation

Add the chicken to your Instant Pot.

Top with salsa and green chilies. Add 1/4 cup of water.

Put the lid on your Instant Pot and push the “poultry” button.

After cooking, release the pressure and shred the chicken (if desired).

Salsa Chicken – Method 2

My family loves this Guacamole Salsa and it is fantastic in this. It has a bit more kick than some of the others so I make this recipe when I’m feeding people who can handle the flavor.

Salsa Chicken Ingredients

Salsa Chicken Preparation

Add the chicken to your Instant Pot.

Top with guacamole salsa and diced tomatoes.

Put the lid on your Instant Pot and push the “poultry” button.

After cooking, release the pressure and shred the chicken (if desired).

Salsa Chicken – Method 3

This method is great if you want to jazz it up a bit. I love this recipe used on rice bowls or quesadillas but really, it would be good on just about anything.

Salsa Chicken Ingredients

  • 4-6 Chicken Breasts
  • 1 Jar of your favorite salsa
  • 1 can of black beans, drained and rinsed
  • 1 cup of frozen corn

Salsa Chicken Preparation

Add the chicken to your Instant Pot.

Top with guacamole salsa and diced tomatoes.

Put the lid on your Instant Pot and push the “poultry” button.

After cooking, release the pressure and shred the chicken (if desired).

Egg Roll in a Bowl | No sugar added to this quick weeknight meal that the whole family will love!