This special series on the Fruits of the Spirit is continuing on with a focus on peace and patience! I'll be quick to admit that patience is not my strong suit, and that's probably become more obvious since becoming a mama. My peaceful moments have also become fewer and farther between, but I'm learning to have peace about less peace.. if that makes any sense (insert monkey emoji that's covering their face here). This holiday season is the perfect opportunity to practice being patient and to resolve to find peace even in the hustle and bustle.
Below you will find some amazing recipes that embody peace and patience. Peaceful recipes are soothing beverages or anything with calming ingredients, like lavender. Patience recipes are ones that require a little patience, such as slower cookers or overnight oats/bakes. Thank you so much to all the amazing dietitian bloggers who kindly submitted their recipes for this special series. Make sure to check out the love and joy recipes if you haven't already!
"But the fruit of the Spirit is love, joy, peace, patience, kindness, goodness, faithfulness, gentleness and self-control. Against such things there is no law." -Galatians 5:22-23
Thank y'all so much for checking out this special recipe series! Since I do this Fruits of the Spirit Recipe Series every December, you can find all the previous year's posts here. Wishing you and your family a Christmas season full of peace and blessings!
I'm excited to partner with Monterey Mushrooms, the largest fresh mushroom grower in North America, for this post. As always, all opinions are my own, and I only partner with brands and products I genuinely love using in my own kitchen.
We always hear that breakfast is the most important meal of the day, but I also happen to think it's the most delicious. It just happens to be the easiest meal to prepare, which is helpful when all those extra out of town guests arrive for the holidays! But whether you're feeding the holiday crowd, or just trying to stay on track this month, this sausage and mushroom breakfast casserole is your best solution!
I love casseroles because they're a great way to get some veggies in at breakfast, but who has time for all that chopping?! I don't! I'm relying on Monterey Mushroom's Let's Blend finely diced and pre-seasoned fresh mushrooms and some frozen spinach to boost the nutrition and flavor of this casserole. Let's Blend is basically my best friend in the kitchen. I use it in meatballs, stuffed peppers, nachos, and the list goes on, but I had yet to incorporate it into breakfast until this casserole!
Another cool thing about this recipe is you can customize it to include your favorite ground meat or even make mini breakfast muffins! When developing this recipe, I took some polls on my Instagram stories and the results were split almost 50/50 for turkey or pork and for casserole versus muffins. Thankfully, there's no elaborate substitution instructions based on what protein you choose (I just add a smidge of avocado oil when using turkey breast since it's so much leaner) and same thing with the muffins.
I will make one disclaimer about the muffins- cleaning the pan is not the most fun things in the world. I was generous with my avocado spray oil to coat the pan and the egg still adhered much more than I would like it to. My suggestion would be to use silicone muffin cups or just prepare yourself to have a muffin pan that will need some elbow grease and soap action.
I don't know about you, but I like sausage. The flavors of sausage are wonderful, but the extra fat, casing, etc. aren't as lovely in my book. That's just one more reason Let's Blend is the perfect addition to this casserole. Since the finely diced mushrooms are pre-seasoned, the turkey, pork or whatever lean ground meat you choose ends up tasting like sausage without any added fat! And let me tell ya- the seasoning is spot on. Whether it's the Classic, Mexican or Italian flavor; they're all PERFECT! Plus, the mushrooms add additional juiciness so a dryer lean ground turkey breast has moisture, flavor and the recipes stretches further. One word: winning.
I feel like one of the biggest gifts we can give ourselves during the holidays is time. Time for ourselves and for our families is precious all year-round, so I am always looking for ways to cut time in the kitchen without sacrificing quality and nutrition. All I have to do when using Let's Blend is open up the package and blend with my favorite protein- it's just that simple. Check out all the ways you can use Let's Blend in the in link below!
Wishing every single one of you a joyful and blessed Christmas and holiday season. More than anything, I hope you get to slow down for a bit and relax with good food and those you love. <3 Shannon
Sausage and Mushroom Breakfast Casserole
Time: 45 minutes (15 minutes hands on)
1 pound ground turkey breast
1 package Monterey Mushroom Let’s Blend Italian
1 Tbsp Avocado oil
10 ounces frozen chopped spinach, thawed and drained
1/2 tsp dried red pepper flakes
1 cup mozzarella, shredded (optional)
1.) Preheat oven to 350°.
2.) In a large skillet over medium heat, add the avocado oil and cook turkey about 5-7 minutes until minimal pink is present.
3.) Add Italian Let’s Blend and cook about 3 more minutes, stirring occasionally. Add spinach* and cook 1-2 minutes, remove from heat and stir in red pepper flakes.
4.) Pour mixture into a 9x13" greased dish followed by a layer of mozzarella cheese, if desired.
5.) In a medium bowl, whisk the eggs. Pour over the turkey and vegetable mixture and bake 25-30 minutes or until a knife, inserted in the center, comes out clean.
6.) Let cool for 5-10 minutes then cut into squares and enjoy!
If you want to make these as muffins, heavily grease a muffin tin or use silicone, if possible. Follow same instructions and use a 1/4 cup measuring cup to evenly distribute mixture into greased muffin tins then pour whisked eggs on top. Top with a pinch of cheese, if desired and bake for 20 minutes.
*Make sure spinach is drained very well; you don't want a lot of extra liquid added to this recipe. I thawed it under running water in a colander then put the ball of spinach in a paper towel and squeezed out any excess water.
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Sheet pan meals are basically a survival method during high stress seasons. I recently made my 8 Minute Citrus Shrimp and Zoodles Sheet Pan recipe on the air at Great Day SA and it was such a hit! If you haven't tried it, I promise you'll love how fast, easy and delicious it is! It inspired me to brainstorm more sheet pan meals and I knew I wanted to create one with chicken tenders. The slightly sweet and tangy marinade plus the sweetness of sweet potatoes make this one delicious and flavorful meal!
I'm shooting real straight with y'all and sharing what I learned while creating this recipe in a short and sweet version (because the baby is asleep and I need to be packing for a trip and get some Z's!!).
1.) The flavor on this dish is bomb, but I really think the chicken needs to marinate for 6 hours or overnight.
2.) I would use skinny tenders or pound the chicken to less than 1/2 inch thickness.
3.) The green beans need to be cut in small pieces than what you see in the photo. I love al dente, but they were a bit too crunchy if you leave them that long. Cut them in half or even thirds.
This is the perfect year-round meal and definitely one that will make the whole family happy. From little eaters to teenagers eating you out of house and home, this sheet pan supper is sure to satisfy! Like that alliteration, huh?
KISS Tip: If you're craving more of a creamy sweet potato, I would substitute a baked sweet potato by either roasting some sweet potatoes ahead of time or microwave a couple while this is baking. These swoodles are delicious, but they definitely have more of a slightly al dente texture instead of creamy sweet potatoes.
Maple Balsamic Chicken and Sweet Potatoes Sheet Pan
Time: 20 minutes hands on, 25 minute cook time (overnight marinade for chicken recommended)
1 1/2 pounds boneless skinless tenders, pounded if more than 1/2 inch thick
1 10.7oz package or about 5 cups spiralized sweet potatoes
1 1/2 pounds green beans, ends trimmed and cut in half or ~2 inch pieces
1/2 cup cherry tomatoes
1 1/2 Tbsp avocado oil
1/2 tsp cinnamon
1/4 cup pure maple syrup
1/4 cup balsamic vinegar
3 Tbsp Dijon mustard
2 Tbsp fresh lemon juice
2 Tbsp avocado oil
2 Tbsp minced garlic
1 tsp dried thyme or 1 Tbsp finely chopped thyme
1 tsp dried rosemary or 1 Tbsp finely chopped rosemary
1/2 tsp salt
3/4 tsp ground black pepper
1.) Mix all the marinade ingredients together and if chicken tenders are more than about 1/2 inch thick, use the flat end of a meat tenderizer to pound the chicken to about about 1/2 inch thickness.
2.) Either place chicken in a gallon resealable bag with marinade OR place chicken in a glass baking dish and cover with marinade. I prefer the resealable bag for easy cleanup, but your call!
3.) Let chicken marinade overnight or for at least 6 hours
4.) Preheat oven to 400°. Line a baking sheet with foil and coat with oil.
5.) Toss spiralized sweet potatoes in 1/2 Tbsp avocado oil and place on center of the prepared baking sheet and sprinkle the cinnamon on top.
6.) Place chicken on top of the sweet potatoes.
7.) Toss cut green beans in 1 Tbsp avocado oil, dust with salt and pepper and spread out green beans in the space above and below the sweet potatoes and chicken.
8.) Add in the cherry tomatoes on top of chicken. You can add a lot more if you enjoy roasted tomatoes!
9.) Bake for about 22-25 minutes or until the chicken reads 160° when checked with a meat thermometer.
10.) Serve immediately and enjoy!
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Welcome to KISS in the Kitchen! I'm Shannon, and my dad always told me "Keep it simple, Shannon". And that's what you'll find here- simple recipes and simple ideas to help you get healthier and happier.