by Julianne De Witt | Oct 13, 2021 | Mains
Easy to prepare and a meal that the whole family will love.
I use panko crumbs because they are lighter and crispier than regular bread crumbs – they work really well in this recipe. Feel free to swap in any of your favourite vegetables. Just make sure they are cut into smaller pieces so that the veggies all cook evenly.
One hour from prep to the table makes this one a great weeknight meal!
Chicken Parmesan Sheet Pan Dinner
An easy recipe and a dish the whole family will love!
Course: Main Course
Keyword: easy weeknight meal
- 4 chicken breasts boneless, skinless
- 2 eggs lightly beaten
- 1/2 cup panko crumbs
- 1/2 cup grated parmesan
- 1/3 cup flour
- salt and pepper to taste
- olive oil
- 3 cups fingerling or baby red potatoes halved
- 8 radishes halved
- 2 peppers sliced
- 1 large handful green beans ends trimmed
- 3 parnips peeled and sliced into 1 cm coins
- 2-3 tbsp olive oil
- salt and pepper to taste
- 1.5 cups prepared tomato sauce
- 1 cup shredded mozzarella
Preheat oven to 375°. Line a large cookie sheet with foil (this makes clean up much easier!) and brush lightly with olive oil. Mix together panko and parmesan in a medium bowl. Place flour and eggs in separate medium sized bowls. Season chicken breasts well with salt and pepper. Coat chicken first in flour shaking off any excess, then dip chicken in egg, and then panko/parmesan mix to coat. Press down crumbs so they stick.
Place chicken breasts top side down on sheet pan. Add potatoes to sheet pan and drizzle chicken and potatoes with olive oil and season with salt and pepper. Place in oven and cook for 15 minutes.
Remove from sheet pan from oven and flip chicken breasts over. On a separate foil-lined sheet pan, add remaining vegetables, drizzle with olive oil and season to taste with salt and pepper. Return both sheet pans to oven and continue cooking for 15-20 minutes.
Remove trays from oven, set oven to broil. Spread tomato sauce evenly on each chicken breast and top each with a generous amount of parmesan. Return chicken to the oven and broil for 5 minutes until cheese is melted and chicken reaches an internal temperature of 165°. Enjoy!
by Julianne De Witt | Nov 2, 2020 | Mains
One of my favourite fall meals – sausage stuffed acorn squash. The filling features savory Italian sausage, diced apple, onions and fresh sage, stuffed inside perfectly roasted squash then topped with parmesan and broiled. A wholesome and easy to prepare recipe that the whole family will love. It’s a win win!
Acorn Squash Stuffed with Sausage, Apple and Sage
Delicious roasted squash stuffed with savory sausage, apples and sage. Healthy and easy to prepare, this is great recipe for a week night, or any night.
Course: Main Course
Keyword: easy weeknight meal, healthy
Servings: 4
- 2 medium acorn squash halved, seeds removed
- salt and pepper
- 1 lb sausage
- 2 small apples peeled and diced
- 1 medium onion peeled and diced
- 2 cloves garlic minced
- 2 tbsp fresh sage diced finely
- salt and pepper to taste
- 4 tbsp grated parmesan
Preheat oven to 400°. Place squash skin side down on a baking sheet. Season with salt and pepper. Place in oven and roast for 40 minutes or until squash pierces easily with a fork.
While squash is roasting, prepare the sausage filling. Add sausage to frying pan over medium heat and cook. Using a wooden spoon, break up larger pieces of sausage so that all pieces are relatively uniform in size.
When sausage is cooked 3/4 of the way through, add the onion and garlic to the frying pan. Cook until onions are translucent. Add apples and sage and continue cooking until apples soften and sausage is browned and fully cooked. Season to taste with salt and pepper. Remove from heat.
Take acorn squash out of oven, using a soup spoon, scoop a little squash out of each half and add it to sausage. Mix to combine.
Fill each half half of squash evenly with the sausage mixture. Top with parmesan cheese and return to oven for 15 minutes. Enjoy!
Hints:
You can use sausage links for this recipe, just remove the casings before cooking.
Ground chicken thighs can be used in place of sausage, just be sure to add some olive oil to the pan so that the chicken doesn't stick or become too dry.
I like to serve this with a simple green salad and dijon vinaigrette. 
by Julianne De Witt | Jun 10, 2020 | Healthy Snacks
These granola bars are easy to make and kid approved!
A Healthier Granola Bar
Looking for a healthier granola bar than the store bought version? These bars are simple to make and only have 6 ingredients.
Course: Snack
Keyword: Diabetic Friendly
- 2.5 cups rolled oats
- 1/4 cup hemp seed
- 1/2 cup raw honey
- 1/4 cup butter
- 1/2 tsp vanilla
- 1/4 cup plus 2 tbsp stevia chocolate chips
Place butter, vanilla and honey into saucepan, stir and heat until butter melts. Combine butter mixture and oat mixture in a bowl. Let stand for 5 minutes. Add 1/4 cup chocolate chips. They’ll melt a bit but this helps to hold the bars together. Line a 8x8 pan with foil and spray lightly with cooking spray. Press the mixture firmly into the pan. Chill 2 hours. Cut into bars. Melt the remaining 2 tbsp stevia chips and drizzle over top. Chill until set. Keep in the fridge.
by Julianne De Witt | Mar 25, 2020 | Mains, Soups & Stews
A family favourite! Hamburger soup takes me back to my childhood – my mom made it often. I’ve added gnocchi to the recipe to take it to the next level. Feel free to add any veggies you like, either frozen or fresh. This soup freezes well too! Hope you enjoy!
Hamburger Gnocchi Soup
Full of veggies, wonderfully comforting and easy to prepare.
Servings: 4
- 1 lb ground beef
- 1 onion diced
- 3 carrots diced
- 3 ribs celery diced
- 3 cloves garlic minced
- 4 cups beef stock
- 1 28oz can diced tomatoes
- 2 bay leaves
- 1 tbsp italian seasoning
- 1 pkg (or 1.5 cups) mini gnocchi
- salt and pepper to taste
- grated parmesan
Brown ground beef in a large pot over medium heat. Drain any excess grease. Add onions, carrots, celery and garlic and sauté for a couple of minutes. Add beef stock, canned tomatoes, bay leaves and italian seasoning. Bring to a boil and simmer for 20 minutes or so until vegetables are tender. Add gnocchi and simmer for an additional 5 minutes or until gnocchi is cooked. Season to taste with salt and pepper. Serve soup with plenty of grated parmesan. Enjoy!
by Julianne De Witt | Aug 25, 2019 | Mains
We’ve been away on vacation and came home yesterday to my herb garden growing out of control! My mint and parsley has completely taken over the garden and is edging out all the other herbs. So rude! Anyway, I’ve been wanting to try some new recipes using mint because (is it just me?) I always have too much. Tonight I made this sheet pan dinner with prawns, rainbow hued veggies (including local patty pan squash – yum!) and served it with a big bowl of chermoula – a Moroccan sauce made with fresh mint, cilantro, parsley, garlic and warm spices. This is a simple and delicious meal that is big on flavour and very healthy. Hope you like it!
Prawn and Veggie Sheet Pan with Chermoula Sauce
Sheet pan dinners are so easy to prepare and very healthy.
Servings: 4
Chermoula Sauce
- 1 tsp coriander seeds
- 1 tsp cumin seeds
- 3 garlic cloves, crushed
- 3/4 cup olive oil extra virgin
- 1 tsp lemon zest
- 1/4 cup lemon juice
- 1 tsp smoked paprika
- 1/2 tsp salt
- 2 cups fresh cilantro, leaves and some stems
- 1 cup fresh parsley, leaves and some stems
- 1/2 cup fresh mint leaves
- 1/4 tsp crushed red chilies
Sheet Pan
- 4 tbsp olive oil
- 1 tsp smoked paprika
- 1 tsp onion powder
- 1 tsp salt
- 1 1/2 pounds peeled and deveined large shrimp 16-20 count
- 1/2 tsp pepper
- 1 tsp garlic powder
- 1 large red onion, chopped
- 3 cups yellow zucchini or patty pan squash, chopped
- 1 1/2 cup cherry tomatoes, halved
- 3 cups rainbow chard, roughly chopped
- 3 cups brussels sprouts, quartered
Chermoula Sauce
Place coriander and cumin seeds in a small pan over med-low heat, stirring occasionally, until slightly toasted and fragrant. Let cool, then crush slightly with the back of a spoon.
In a blender or food processor, add the crushed toasted seeds, garlic, olive oil, lemon zest, lemon juice, paprika, salt, cilantro, parsley and mint. Pulse until well blended but slightly chunky. Stir in crushed chilies.
Sheet Pan
Preheat oven to 350 degrees
Add smoked paprika, onion powder, garlic powder, salt and pepper to a small bowl and stir to combine. In a large bowl add 2 tbsp olive oil and 1/2 the seasoning and mix. Arrange prawns evenly to baking sheet. Next arrange vegetables on cookie sheet. Drizzle remaining olive oil and seasoning on top of veggies.
Bake for 30 minutes. Serve with chermoula on the side.
- This recipe makes about 1 cup of chermoula. Enough for left overs and it tastes even better the next day! Delicious with all seafood as well as chicken.
- Cut the veggies in pieces similar to the size of your shrimp. This encourages even cooking.
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