Doin' Some Cookin'... Halibut with Potatoes and Brussels Sprouts

Sheet pan dinner for a work night win!

Halibut with Potatoes and Brussels Sprouts

Adapted From: Women's Health Magazine, April 2017 Issue

Makes 4 Servings

Stars of the Show:

• 1 lb yukon gold potatoes, cubed
• 1 lb brussels sprouts, trimmed and halved
• 1 large shallot, wedged
• 2 tbsp olive oil
• 2 tbsp dried herbs (parsley, thyme, and seafood seasoning)
• 1/4 tsp sea salt
• 1/2 tsp black pepper
• 1 lb halibut fillet 

And Action:

Preheat oven to 400 degrees. Place potatoes, sprouts, and shallot on a large baking sheet. In a small bowl, whisk together oil, herbs, salt, and pepper. Drizzle half over veggies, toss, and bake 15 minutes. 

Remove the pan from the oven and set fish atop veggies. Brush the fish with remaining herb mixture. Roast until potatoes are under and fish flakes easily, 12 to 15 minutes more. Enjoy! 

Doin' Some Cookin'... Paleo Whole30 Chicken Tenders

During our grocery trip last weekend I picked up a package of chicken tenders with the intent of making a buffalo chicken salad because I was craving blue cheese dressing with it. I know, I'm weird. Now that my vacation to California has been cancelled I have been following my Whole30 lifestyle loosely. Meaning, if I want the blue cheese dressing I'll have the blue cheese dressing dammit.

Thursday night I was ready to make some buffalo chicken but then Little Man expressed interest in the chicken as well but can't tolerate anything too spicy. He requested that I make him a plain chicken breast with potatoes instead, however, that's no fun for him so I decided to scrape the idea of having buffalo chicken and looked up a diet friendly chicken tenders alternative.

When I was younger chicken tenders were my go to order no matter where we went. I remember visiting my dad on the weekends and going to Denny's for breakfast and I would be ordering the chicken tenders with fries and a side of ranch while everyone else was eating their bacon and eggs.

This chicken tenders recipe does not disappoint and they were kid approved. Little Man took down two servings and told me it was a make again meal. Mom win!

Little Man enjoyed his dipped in ketchup and I had mine with some buffalo sauce and ranch. Yum!!!

Paleo Whole30 Chicken Tenders

Adapted From: Jay's Baking Me Crazy

Makes 4 Servings 

Stars of the Show:

• 1 lb chicken tenders
• 1/3 cup coconut flour
• 2 eggs
• 1 tbsp unsweetened almond milk
• 1 cup almond flour
• 1/2 tsp sea salt
• 1/4 tsp black pepper
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chipotle powder

And Action:

Preheat oven to 425 degrees. Coat a baking sheet with non-stick cooking spray. 

Get 3 shallow dishes for your breading station. 

Put the coconut flour in the first bowl. 

Crack the eggs in the second bowl and whisk with the almond milk.

Place almond flour and spices in the third bowl and mix.

Take one chicken tender at a time and dip in the coconut flour, then into the egg mixture, and then into the almond flour making sure to coat both sides at each station.

Place on the baking sheet.

Spray with olive oil or coconut spray.

Bake for 10 minutes and then flip and bake for another 5 minutes. Enjoy!