Sheet Pan Chicken and Gnocchi with Broccoli Rabe: A Weeknight Game-Changer

I can barely contain my excitement – I’m absolutely giddy over this recipe!

The other day, a few friends and I were talking about what we thought this year’s recipe trends would be. (It’s the kind of weird conversation that food bloggers have.)  

I said I thought people would be looking for easy, hands-off recipes.

I don’t know about you, but I haven’t felt like spending a ton of time in the kitchen lately. Judging by the number of people I know who are suddenly all about their pressure cookers and air fryers, I have a feeling I’m not the only one.

When it comes to easy dinner, it doesn’t get much simpler than this sheet pan chicken and gnocchi. Everything cooks together on one pan – no sautéing, no browning, no boiling, no special equipment. No stress. Very little mess.

In just 30 minutes, you’re rewarded with a meal of plump gnocchi, juicy chicken, and slightly charred broccoli rabe.  

What you’ll love about this recipe:

• Easy Clean up – Everything cooks together on one sheet pan, so cleanup is a breeze!
• Hands Off – Let the oven do the work while you take a few minutes to relax
• Full of flavor – There’s tons of flavor in each bite, thanks to a bright and tangy lemon sauce

Did you know you can bake gnocchi?

This recipe was inspired by one that I saw in last month’s issue of Eating Well (one of my absolute favorite magazines!) 

I had never heard of cooking gnocchi in the oven before, and I had a hard time believing that they didn’t need to be boiled first. I was still skeptical even as I pulled the pan out of the oven.

Then I tasted one, and my mind was completely blown.

The gnocchi were plump and tender, with crispy edges where they touched the pan and a mild lemon flavor. It’s a weeknight game-changer.

Ingredients for sheet pan chicken and gnocchi

• Chicken thighs. Thighs have so much flavor and, since they’re smaller, they’re perfectly portioned. You’ll need boneless, skinless thighs for this recipe. Sometimes I have a hard time finding thighs without the skin. If you run into that issue, you can either roast them with the skin on (yum) or pull it off for a lower calorie option. If you can afford them, splurge on organic thighs for this recipe – they’re not as greasy as conventional chicken thighs and have a cleaner chicken flavor.

• Shelf stable gnocchi. You’re looking for the dried gnocchi in a vacuum pack for this recipe. Look for it in the pasta aisle! I like using traditional potato gnocchi, but I’ve also had success with gluten-free versions. I do not recommend whole wheat gnocchi for baking.
• Lemons. You’ll juice one to make the sauce and slice the second up to toss with the other ingredients on the sheet pan. Yay for lots of lemon-y flavor!
• Garlic powder and red pepper flakes. I kept the seasoning for this recipe simple. Feel free to play around with your favorites!
• Broccoli rabe. Did you know that broccoli rabe (also kown as rapini) is just the leafy green part of a broccoli plant? It tastes like a slightly more bitter, nutty broccoli and it’s so good! f you don’t like it, or if you cant fine it, feel free to substitute broccoli florets instead. You can also leave it out and toss the chicken and gnocchi with baby spinach before serving; it will only take a few minutes for spinach to wilt so don’t put it in the oven.
• Parmesan shreds. For that little extra something-something when you serve it.

WOW! Do you have any other recipes like this one?

I sure do! Check out my Lemon Parmesan Gnocchi with Asparagus. It’s one of my most popular recipes – everyone who makes it loves it!

Can I make this recipe with chicken breasts instead of thighs?

Yes. If you prefer to use chicken breasts, go for boneless, skinless cutlets. If yours are very thick, they might need an extra 5 minutes in the oven, so keep an eye on them.

My gnocchi stuck to the pan.

Ugh, that stinks. Lining your pan with parchment paper (not foil) definitely helps. Also, make sure the gnocchi is evenly coated with the lemon and oil mixture before spreading it on the pan. This will help it crisp up and keep it from sticking. Giving the gnocchi and good stir halfway through the cooking process will also help keep it from sticking.

Can I use fresh gnocchi?

I haven’t personally made this recipe with fresh gnocchi, but several commenters have and say they love it!

More healthy sheet pan recipes you’ll love

• 20 Easy Sheet Pan Dinners
• Sheet Pan Mediterranean Chicken Thighs
• Sheet Pan Chicken Fajitas
• Baked Chicken Thighs with Root Vegetables
• Sheet Pan BBQ Chicken
• Sheet Pan Spanish Style Potatoes with Chorizo

You’ll also love my Healthy Eating One Pot Cookbook!

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Sheet Pan Chicken and Gnocchi with Broccoli Rabe

This weeknight dinner is made up of three main components: chicken thighs, gnocchi (which you can find in the pasta aisle at most grocery stores), and broccoli rabe. All three parts cook together in one pan with an extra boost of flavor from lemon and Parmesan cheese!

Course Chicken Recipes

Cuisine American

Keyword chicken and gnocchi, healthy sheet pan meal, sheet pan chicken and gnocchi, sheet pan recipe

Prep Time 5 minutes minutes

Cook Time 30 minutes minutes

Total Time 35 minutes minutes

Servings 4 people

Calories 408kcal

Author Lauren Keating

Ingredients

• ¼ cup fresh lemon juice
• 2 tablespoons olive oil
• 1 teaspoon garlic powder
• 1 teaspoon crushed red pepper flakes
• 1 pound boneless, skinless chicken thighs preferably organic
• 16 ounces gnocchi shelf stable
• 1 small lemon thinly sliced
• salt and pepper
• 1 bunch broccoli rabe or broccolini
• Parmesan shreds for serving (optional)

Instructions

• Heat your oven to 450ºF. Line a rimmed sheet pan with parchment paper.
• In a large mixing bowl, combine the lemon juice, olive oil, garlic, and red pepper flakes. Add the chicken, gnocchi, and lemon sliced and mix well to coat.
• Spread the chicken and gnocchi mixture onto your prepared sheet pan in an even layer.
• Bake for 15 minutes. Stir well, then add the broccoli rabe to the pan. Bake for another 15 minutes or until the chicken is cooked through.
• Top with parmesan, if desired.

Nutrition

Serving: 1serving | Calories: 408kcal | Carbohydrates: 46g | Protein: 29g | Fat: 13g | Saturated Fat: 3g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 7g | Trans Fat: 0.02g | Cholesterol: 108mg | Sodium: 513mg | Potassium: 460mg | Fiber: 5g | Sugar: 1g | Vitamin A: 1664IU | Vitamin C: 32mg | Calcium: 104mg | Iron: 7mg

Do you ever make a huge meal, eat it for dinner one day and heat up leftovers for lunch all week and then immediately make it again because you’re so sad that the leftovers are gone? 

That’s what happened when I made this zucchini and sausage in tomato cream sauce.

It’s just so good! And that’s coming from someone who usually gets burned out on leftovers after a day or two. 

I served this creamy tomato sauce over broiled sausage and zucchini for a delicious and easy weeknight dinner.

Instead of spiralizing the zucchini like I usually would, I cut it into big chunks. It held up to the hearty tomato cream sauce better that way.

The bigger pieces of zucchini also mean that you can broil them right on the same pan as your sausages. Everything gets toasty and charred and has an extra layer of flavor. 

This dinner is so warm and cozy. I’m definitely looking forward to eating it all fall and winter long!

What is pink sauce? 

Pink sauce, also known as tomato cream sauce or rosario sauce, is basically a combination of marinara sauce and alfredo sauce. It’s similar to vodka sauce, except even richer and creamier.

It’s pretty much the best sauce ever. 

You can eat it on pasta or tortellini, use it on a pizza, or ditch the carbs like I did here and serve it over broiled vegetables. It’s delicious paired with sausage, chicken, or even shrimp.

If you love creamy tomato sauce, you’ll also love penne al baffo or tomato and mascarpone sauce.

Ingredients and Substitutions

Butter. I use unsalted butter when I cook so I have more control over the seasoning.

Heavy Cream or Whipping Cream. In a pinch you can also use half and half.

Fresh Garlic. Lots of it!

Freshly Grated Parmesan Cheese.

Crushed Tomatoes. For even more flavor, use fire-roasted tomatoes! If you’re really dedicated, you can crush your own fresh tomatoes. I use canned tomatoes here. They’re just as tasty and the flavor is more consistent, especially when tomatoes aren’t in season. 

Fresh Basil. There’s nothing else quite like it; dried basil just won’t do in this recipe.

Red Pepper Flakes. If you like a little bit of spice.

How do you make it? 

The first time I had tomato cream sauce was way back in college when one of my roommates mixed together a jar of marinara sauce and a jar of alfredo sauce. We were instantly hooked at ate it pretty regularly. 

Of course, that’s not how I make it anymore.

These days I make this pink sauce recipe entirely from scratch – and it barely takes any more time than opening those two jars did. Of course, this homemade version tastes a million times better!

Saute the garlic in butter. Cook until the garlic is fragrant, but don’t let it brown or it will get bitter. Low heat is key here. 

Whisk in some heavy cream and bring it to a simmer. Stir in some parmesan cheese to form a thick, creamy Alfredo sauce. 

Add the ingredients for classic marinara: crushed tomatoes and fresh basil.

Add a little water to thin the sauce if it’s too thick, season to taste with a little sea salt and some crushed red pepper, and there you have it! My absolute favorite thing to eat right now. 

Just look how luscious that tomato cream sauce is! It’s definitely rich, but a little goes a long way.

You can make a big batch and freeze it if you want, but it’s so quick to make that I usually just make it as I need it.  

Commonly Asked Questions

Here are some more low carb Italian comfort food recipes you’ll love!

• Lightened-Up Stuffed Pepper Soup
• Mussels with Saffron Tomato Sauce
• Roasted Tomato Soup with Goat Cheese
• Chicken Parmesan Stuffed Zucchini Boats
• Air Fryer Chicken Meatballs

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Tomato Cream Sauce with Broiled Zucchini and Sausage

Tomato Cream sauce is packed with classic Italian flavor and take just 15 minutes to make. Swap classic pasta in favor of roast sausages and zucchini for a low carb, keto, and gluten-free dinner.

Course Healthy Weeknight Dinner Recipes

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 4 servings

Calories 467kcal

Author Lauren Keating

Ingredients

For the Sauce

• 2 Tablespoons butter
• ½ cup heavy cream
• 6 garlic cloves crushed
• ¾ cup grated parmesan
• 14 ounces crushed tomatoes about 1.5 cups
• 2 Tablespoons chopped fresh basil
• ¼ teaspoon crushed red pepper flakes

For the Broiled Zucchini and Sausage

• 3 medium zucchini
• 2 teaspoons olive oil
• 6 Italian sausages

Instructions

For the Sauce

• Melt the butter in a saucepan set over medium-low heat. Add the garlic and cook 1-2 minutes, until fragrant but not browned.
• Whisk in the cream. Increase heat and bring to a simmer. Let simmer for 5 minutes, whisking constantly, until reduced by about half.
• Stir in the parmesan cheese until smooth. Add the tomatoes and basil and simmer for 5 minutes.
• If desired, whisk in 1/4 cup of water to thin the sauce. Season to taste with salt and red pepper.

For the Zucchini and Sausage

• Heat your broiler to high.
• Cut each zucchini crosswise into 4 pieces. Cut eat of those pieces lengthwise into four wedges. Drizzle with oil.
• Arrange the zucchini wedges and sausages on a baking sheet. Broil for 10 minutes, until the sausages are cooked through and the zucchini is lightly charred.
• Slice the sausages into rounds. Stir the sausage and zucchini into the sauce.

Nutrition

Serving: 1serving | Calories: 467kcal | Carbohydrates: 14g | Protein: 21g | Fat: 37g | Saturated Fat: 17g | Polyunsaturated Fat: 21g | Trans Fat: 1g | Cholesterol: 86mg | Fiber: 3g | Sugar: 7g

There are two kinds of cooking.

The first is “I worked late and need to get dinner on the table before I pass out from hunger/exhaustion” cooking. That’s where sheet pan meals,  slow cooker recipes, and even meal delivery subscriptions come into play. Most of the recipes on this site fall into this category – and I even wrote a whole book filled with them! 

The second kind of cooking is weekend cooking for the love of cooking. That’s when you pour yourself a glass of wine, put on some music (I’ve been in a big  Speak Now-era Taylor Swift mood lately), make a colossal mess out of the kitchen, and end up with a complete masterpiece of a meal. Maybe it’s something classic like roast chicken or pot pie. Or maybe it’s something modern like this lobster and farro salad with citrus vinaigrette.  

This farro salad is basically a copycat of one I had at Burger & Lobster in New York City. If you’re in the city, this restaurant is definitely worth seeking out. Salad isn’t the kind of thing you go there to eat at all but it caught my eye. I’m glad I rolled with it. And then I found myself craving it when I got home. I recreated their salad the best I could swapping sweet clementine segments for oranges and adding some crumbled feta because, if you ask me, everything is better with cheese. 

Every single bite of this farro salad is bursting with flavor – from sweet lobster to juicy citrus segments to bright pops of herby pesto. And then there’s the vinaigrette. It’s sweet and citrusy and I want to put it on everything. 

This salad is perfect for a romantic date night, a bridal shower brunch, or just a lazy Sunday night when you feel like making something special. 

More affordable alternatives to lobster

OK, I know you’re thinking “Lauren I’m not made out of money, putting lobster on a salad is crazy.”  I promise you it’s not.

One lobster will give you enough meat for four salads. They go on sale at least once a month at Price Chopper and they’ll steam them for you right there in the store so you don’t need to deal with that aspect of it. 

Of course, there are more affordable options. If whole lobsters aren’t on sale, you might be able to save a few dollars by opting for lobster tails. Two tails will give you plenty of lobster meat. Look for them either at the seafood counter or in the freezer case. 

Another option is to skip the lobster and use langostino tails instead.  These shrimp-sized pieces of meat taste almost exactly like lobster. I buy big bags of frozen langostino tails at Trader Joes. They come pre-cooked so all you need to do is defrost them. 

Shrimp or crab also make great alternatives to lobster in this farro salad. The flavor will be different, but they both have a similar salty sweetness that pairs really well with the other ingredients. 

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Lobster Farro Salad with Citrus Vinaigrette

This lobster and salad takes some advance planning, but it's well worth the effort. You'll need cooked farro and steamed lobster before you start assembling the salad. Store bought pesto is fine here, but if you're feeling up for it, homemade pistachio pesto is even better. I use a mortar and pestle to make a paste from 1 cup fresh basil, 5 fresh mint leaves, 1 tablespoon chopped pistachios, and 4 tablespoons extra-virgin olive oil.

Course Healthy Salad Recipes

Cuisine Italian

Prep Time 1 hour hour

Total Time 1 hour hour

Servings 4 servings

Calories 374kcal

Author Lauren Keating

Ingredients

• 6 clementines
• 1 lemon
• 2 tablespoons apple cider vinegar
• 2 tablespoons olive oil
• ½ fennel bulb
• 1 steamed lobster about 1 cup chopped meat
• 6 cups arugula
• 1 cup cooked farro
• 2 Tablespoons pesto
• 2 ounces crumbled feta

Instructions

• Juice 2 clementines; cut the other 4 clementines into segments and set aside. Juice the lemon. In a large salad bowl, combine the clementine juice, lemon juice, apple cider vinegar, and olive oil. Season generously with salt and pepper.
• Using a mandolin or a sharp knife, cut the fennel cross-wise as thinly as you can. Add to the the bowl with the vinaigrette and toss to coat. Let sit 5 minutes to help the fennel soften.
• While the fennel marinates, roughly chop the meat from the lobster tail and claws.
• Add the lobster meat, arugula, farro, and clementine segments to the salad bowl. Toss to combine and coat with vinaigrette. Season to taste with salt and pepper.
• Divide the salad between four plates. Drizzle with pesto and sprinkle with crumbled feta.

Nutrition

Serving: 1g | Calories: 374kcal | Carbohydrates: 38g | Protein: 24g | Fat: 16g | Saturated Fat: 4g | Polyunsaturated Fat: 10g | Cholesterol: 66mg | Sodium: 315mg | Fiber: 6g | Sugar: 14g

This creamy chickpea soup, made with Swanson® Chicken Broth and topped with crispy bacon and fresh herbs, is the perfect easy dinner for blustery winter nights. 

It’s snowing. Again. Maybe it was wishful thinking, but I really thought we were done with snow for the year. Luckily, I already had a warm, cozy soup planned for dinner. There’s just something about soup that makes winters in upstate New York a little more bearable. Especially when it’s as luscious as this creamy chickpea soup topped with fresh herbs and crispy bacon. 

This recipe is super easy to make and comes together in under a half hour. I especially love that it uses really simple, staple ingredients that I almost always have in my kitchen. At it’s most basic, this soup is nothing more than mirepoix (a fancy word for onion, carrot, and celery), garlic, canned chickpeas, and a carton of Swanson® Chicken Broth.

I love that their chicken broth is 100% natural, and it has a clean, balanced flavor that makes it no surprise it’s America’s #1 broth. Besides using it as the base for quick soup recipes like this one, Swanson broth is great to have on hand for adding flavor to rice or poaching chicken for flautas. There are a ton of recipes on their web site, so be sure to check them out for inspiration!

How to make creamy chickpea soup:

To make this creamy chickpea soup, start by sauteeing garlic and onion in a little olive oil until it’s fragrant. This is pretty much the best smell in the whole world if you ask me. Next, add diced carrot and celery and cook until the vegetables begin to soften. Then add the chicken stock, two cans of chickpeas, and a few sprigs of rosemary, and simmer everything until the vegetables are soft. 

While the soup simmers, fry a few slices of bacon until they’re nice and crisp and chop some fresh parsley and chives. 

Discard the rosemary and transfer everything else to a blender; puree until smooth and season with salt to taste. Top the soup with more chickpeas, the crispy bacon, and herbs. 

Tips for the best creamy chickpea soup:

• Rinse your chickpeas well and remove any loose skins. The skins can sometimes get gritty, so this will ensure a silky smooth puree. You don’t need to go crazy with this step, but taking an extra mixture to discard any that are already loose can make a huge difference.
• Use great quality chicken broth. When you make a recipe this simple, the quality of the ingredients that goes into it really matters – you’ll taste every single thing, so there’s no hiding. As mentioned above, I love the rich but clean flavor of Swanson® chicken broth.
• Don’t skimp on your toppings. The best part of pureed soups like this one is loading them up with toppings, right?! I love the contrast of crisp, smoky bacon with this chickpea soup. It only takes a little bit to give your bowl a rich, meaty flavor. I also like to add some whole chickpeas. You can use them straight from the can or, if you’re feeling extra fancy, roast them until they’re crispy. Finally, don’t forget to add fresh herbs – they add a light, fresh element and the soup just isn’t the same without them. 

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Creamy Chickpea Soup with Bacon and Fresh Herbs

Course Healthy Weeknight Dinner Recipes

Cuisine American

Servings 6

Calories 233kcal

Author Lauren Keating

Ingredients

• 1 Tablespoon olive oil
• 2-3 garlic cloves minced
• 1 onion chopped
• 2 carrots peeled and diced
• 2 celery ribs chopped
• 2 cans garbanzo beans chickpeas, rinsed and drained
• 6 cups Swanson® Chicken Broth
• 2 large sprigs rosemary
• 2 slices bacon preferably sugar-free
• 2 Tablespoons freshly chopped parsley
• 1 Tablespoon freshly chopped chives

Instructions

• Heat the olive oil in a large soup pot over medium heat. Add the garlic and onion and cook 304 minutes, until soft and fragrant. Add the carrots and celery and cook 5-7 minutes, until beginning to soften.
• Stir in all but 1/4 cup of the chickpeas and all of the chicken broth; add the whole sprigs of rosemary to the pot. Bring to a boil, then reduce the heat and simmer for 15-20 minutes, or until the vegetables are soft.
• While the soup cooks, cook the bacon in a skillet set over medium heat for 6-8 minutes, or until crisp. Drain on paper towels, then crumble.
• Transfer the soup to a blender, working in batches if needed. Blend 40-60 seconds, or until the soup is smooth. Return the soup to the pot and season to taste with salt and pepper.
• Serve the soup topped with crumbled bacon, fresh herbs, and reserved chickpeas.

Nutrition

Serving: 1g | Calories: 233kcal | Carbohydrates: 29g | Protein: 11g | Fat: 9g | Saturated Fat: 2g | Polyunsaturated Fat: 6g | Cholesterol: 9mg | Sodium: 184mg | Fiber: 8g | Sugar: 6g

Gemelli with Mushrooms and Arugula is the kind of pasta recipe that really has no business being as good as it given how simple it is. It comes together quickly with just 7 ingredients (including the option parmesan on top!), and is incredibly forgiving.

Pasta is the perfect neutral backdrop for earthy mushrooms sauteed with plenty of garlic. Peppery arugula adds a dose of freshness to your plate and crushed red pepper and freshly cracked black pepper add heat and dimension.

In short, it’s the kind of recipe that’s perfect for a weeknight. 

Mushrooms are the stars of this recipe

Fresh mushrooms are the star of this recipe, so it’s important to choose a variety that you’ll enjoy. I personally love using a wild mushroom blend with lots of chanterelles, but I mix it up based on what’s available at the store. This time, I picked up two packages of mixed cremini, shitake, and oyster mushrooms.

The pasta is important, too

The second most important ingredient is the pasta. I adore gemelli for this pasta dish. It’s small enough to mix well with the mushrooms, but it still has a nice, chewy texture. You can also use bowties (farfalle), fusilli, or campanelle. You can also use gluten-free rotini to keep this entire recipe gluten-free.

The Technique

In terms of technique, this pasta dish is very similar to pasta aglio e olio. Bring a large pot of heavily salted water to a boil, then cook the pasta until just shy of al dente.

While the pasta cooks, saute the garlic and mushrooms in olive oil until they’re soft. Next, stir in the cooked pasta and some reserved pasta cooking water to create a luscious sauce. Finally, stir in a ton of baby arugula and season the dish generously with crushed red pepper flakes, salt, and freshly cracked black pepper.

If you’re feeling extra indulgent, you can stir in another tablespoon of olive oil and top the pasta with shaved parmesan.

Leftovers are great reheated gently or served cold, like a pasta salad.

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Gemelli with Mushrooms and Arugula

Course Healthy Weeknight Dinner Recipes

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 6

Calories 247kcal

Author Lauren Keating

Ingredients

• 1 pound gemelli or other small pasta (can use gluten-free)
• 2 tablespoons extra-virgin olive oil
• 4 garlic cloves minced
• 8 ounces mixed mushrooms roughly chopped
• 3 cups loosely packed arugula
• ½ teaspoon red pepper flakes
• Salt and cracked black pepper
• shaved Parmesan cheese for serving (optional)

Instructions

• Bring a large pot of generously salted water to a boil. Add the pasta and cook it according to the directions for al dente (about 12 minutes for gemelli). Reserve 1 cup of water water, then drain the pasta.
• Meanwhile, heat the oil in a large skillet over medium heat. Add the garlic and cook 2-3 minutes, until softened and fragrant. Stir in the mushrooms and cook 5 minutes, until deeply browned and softened.
• Over low heat, stir in the pasta and reserved cooking water. Cook 2-3 minutes, until the water is reduced. Stir in the arugula and red pepper flakes. Season to taste with salt and pepper. If desired, top with Parmesan cheese.

Nutrition

Serving: 1g | Calories: 247kcal | Carbohydrates: 29g | Protein: 10g | Fat: 10g | Saturated Fat: 3g | Polyunsaturated Fat: 6g | Cholesterol: 14mg | Sodium: 402mg | Fiber: 3g | Sugar: 2g

Be sure to check out my Healthy Eating One-Pot Cookbook for more easy, healthy recipes like this one.

I’ve had my air fryer for a few weeks now and every time I use it I fall even more in love. I’ve probably eaten my weight in sweet potato fries this month. Besides potatoes, I keep gravitating toward using it for seafood.

The air fried catfish nuggets I shared last week were crispy and delicious. This lemon garlic shrimp, inspired by shrimp scampi, is zesty and refreshing. Their lemony flavor is perfect for spring! (Hopefully spring will decide to show up soon. There’s currently a blizzard outside and I’m not ok with it.)

These lemon garlic shrimp aren’t breaded, but they still get a nice crispy exterior similar to how they would get if they were pan fried. With the air fryer though, you can use way less oil. Since they aren’t breaded, you can also add more to the fry basket since you don’t have to worry about overcrowding as much. Just give the basket a good shake halfway through to redistribute the shrimp so everything cooks evenly.

This air fryer shrimp recipe works great as an appetizer, but it can also be turned into an easy and healthy meal if you serve it over rice, zucchini noodles, or spaghetti squash.

(No air fryer? No problem! You can easily make these lemon garlic shrimp on the stovetop. Simply increase the oil from 1 Tablespoon to 1/4 cup. Heat the oil in a large sauté pan over medium-high heat, then add the garlic and cook for 1 minute. Stir in the shrimp and salt and cook 3-4 minutes, or until the shrimp is cooked through. Remove from heat and stir in the lemon juice, zest, and parsley.)

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Air Fryer Lemon Garlic Shrimp

Prep Time 5 minutes minutes

Cook Time 5 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• 1 pound small shrimp peeled with tails removed
• 1 Tablespoon olive oil
• 4 garlic cloves minced
• 1 lemon zested and juiced
• 1 pinch crushed red pepper flakes optional
• ¼ cup parsley chopped
• ¼ teaspoon sea salt

Instructions

• Heat your air fryer to 400ºF. 
• In a bowl, combine the shrimp, olive oil, garlic, salt, lemon zest, and red pepper flakes (if using). Toss to coat. 
• Transfer the shrimp to the basket of your fryer. Cook for 5-8 minutes, shaking the basket halfway through, or until the shrimp are cooked through.
• Pour the shrimp into a serving bowl and toss with lemon juice and parsley. Season with additional salt to taste. 

Pasta carbonara is one of my guilty pleasure foods. There’s something about the combination of pasta, pork, and sharp Italian cheese that’s practically magic. Of course, there’s nothing healthy about the traditional recipe at all. It usually leaves me in a carb coma and a slight stomachache.

These paleo chicken carbonara spaghetti squash boats are still indulgent, but they’re definitely a healthier option than the real deal.

First, I swapped pasta for spaghetti squash. That was the easy part. I’m not a huge fan of spaghetti squash with red sauce, but I love it with cream based sauces or with oil and garlic. This rich carbonara sauce masks the vegetable taste of the squash really well.

Figuring out the sauce was a more difficult task. I wanted to keep this recipe paleo and dairy free, which meant the traditional mess of parmesan and pecorino romano wasn’t an option. Instead, I resorted to an old favorite from when I was in culinary school – cashew cream.

Cashew cream takes a little bit of prep work (you need to soak the cashews in water for a few hours) but it’s really easy to make and results in a thick, creamy sauce with a neutral taste. It keeps for about 3 days in the fridge (and can also be frozen) so I make it on Sunday. That way, these chicken carbonara spaghetti squash boats are easy to throw together after work during the week.

The seasoning in the carbonara sauce is pretty simple – I add a shallot and some garlic to add a little bit of the sharpness that you miss from not using cheese. Then I season it with salt and a whole lot of freshly cracked pepper – add enough to make you think “wow, that’ll be really peppery” then add a little bit more.

I kept my recipe simple, mimicking traditional carbonara, but you can feel free to mix in peas, mushrooms, or anything else you like.

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Chicken Carbonara Spaghetti Squash Boats

Be sure to plan ahead to allow time for your cashews to soak. If you want, you can make the cashew cream in advance - it will keep in the refrigerator for 3 days or can be frozen for longer-term storage.

Cook Time 40 minutes minutes

Servings 4

Author Lauren Keating

Ingredients

• ½ cup raw cashews
• 1 cup water
• 2 small spaghetti squash 2-3 pounds each
• 4 slices sugar-free bacon
• 2 boneless skinless chicken breasts, diced
• 1 shallot minced
• 2 garlic cloves minced
• ¾ cup vegetable stock
• ¼ cup dry white wine optional
• salt and freshly cracked black pepper
• ¼ cup fresh parsley chopped

Instructions

• To make the cashew cream, place the cashews in a small container and cover with water. Let soak 2-3 hours, until soft and plump. Drain the cashews, then add them to a blender with 1 cup water. Blend on high until smooth. 
• Heat your oven to 400ºF. Split the spaghetti squash in half, lengthwise, and scoop out the seeds. Place the squash cut side up on a baking sheet; bake 40 minutes or until tender. 
• Meanwhile, cook the bacon in a large pan over medium heat until crisp, about 8 minutes. Transfer the bacon to a paper towel lined plate, leaving the drippings behind.
• Add the chicken to the pan from the bacon; season with salt and pepper. Cook 5-6 minutes or until browned and almost cooked through. Transfer to the plate with the bacon. 
• Add the shallot and garlic to the pan; cook 1-2 minutes or until fragrant. Add in the broth and wine (if using) and bring to a simmer, scraping up the brown bits from the bottom of the pan. Stir in the cashew cream; simmer 5-8 minutes or until thick enough to coat the back of a spoon. Season with salt and lots of freshly cracked pepper. 
• Crumble the bacon. Mix the crumbled bacon, chicken, and parsley into the sauce.
• Use a fork to scrape the "spaghetti" from the squash; mix it into the sauce. Spoon the carbonara into the squash shells. Return to the oven for 10 minutes. 
• Top with additional parsley, if desired. 

I love stuffed peppers. I’ve shared some creative stuffed pepper recipes here over the years, from pizza stuffed peppers to jambalaya stuffed peppers to taco stuffed peppers but lately I’ve really been liking traditional Italian stuffed peppers.

Ground beef, sauce, rice…you know the ones.

They’re super simple and comforting.

The only thing I don’t love about them is how dense they are. They fill me up so fast, and stuffed peppers don’t really lend themselves to being served in half portions.

Earlier this winter, I had the idea to lighten up my favorite classic stuffed peppers by turning them into a brothy stuffed pepper soup.

That way, you could serve up as much (or as little) as you’d like. A quick Google search shows me that I’m far from the first person to come up with this idea, but I’m pretty sure my recipe is the best.

Seriously, it’s ridiculously good and I can’t get enough of it – especially in this frigid weather. It’s perfect for a snow day, a sick day, or lunch at your desk.

If you love this, you’ll also love making cheeseburger soup or keto cheeseburger casserole. Birria ramen is also a fun spin soup version of a traditonally heavier recipe.

So, what makes my stuffed pepper soup soup good?

I start with quality ingredients, like Moyer ground chuck. Moyer beef is sourced from small family farms in New York and Pennsylvania and it’s all graded USDA Prime or Choice. As opposed to more generic  “ground beef” you know exactly what you’re getting with their ground chuck – a ground version of the same chuck that I use in my slow cooker red wine beef.

I brown the beef in a tiny bit of oil to give it loads of flavor, then remove it from the pot leaving just a little bit of grease behind to cook the onions, peppers, and garlic in. A good splash a white wine adds a nice touch of acidity and helps brighten up the flavor of the soup while tomato pastes deepens the flavor of the soup.

Next, I add chicken stock and fire roasted tomatoes. Using fire roasted tomatoes instead of regular tomatoes adds another layer of flavor and mimics the roasted flavor that stuffed peppers get in the oven. All of the flavors meld together beautifully while the soup comes to a boil. Once the soup is boiling, I add some white rice – just a little bit because I love the flavor that it contributes. The rice cooks while the soup simmers, then I add cauliflower rice and parsley at the end. This is actually a great recipe to try if you’re new to cauliflower rice – in the end, it’s almost indistinguishable from the regular rice.

To make this stuffed pepper soup recipe Whole 30 compliant – or just to lighten it up even more – omit the white wine, leave out the white rice, and use two cups of cauliflower rice instead of one.

If you don’t care about that, a little shredded mozzarella on top is fantastic. Either way, you can’t go wrong.

If you choose to make this soup with white rice, it will thicken as it sits and the next day it might resemble chili. That’s okay! You can eat it that way, or just add a little water to thin it out before you reheat it.

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Stuffed Pepper Soup (Paleo/Whole 30 Options)

Lightened Up Stuffed Pepper Soup has all the flavor of your favorite stuffed peppers suspended in a flavorful broth. Cauliflower Rice adds nutrition and keeps things on the lighter side.

Course Healthy Weeknight Dinner Recipes

Cuisine American

Keyword paleo, whole 30

Prep Time 5 minutes minutes

Cook Time 25 minutes minutes

Total Time 30 minutes minutes

Servings 6 servings

Calories 295kcal

Author Lauren Keating

Ingredients

• 2 teaspoons olive oil
• 1 pounds ground chuck
• 1 yellow onion diced
• 1 garlic clove minced
• 2 bell peppers any color
• ¼ cup white wine optional
• 2 teaspoons tomato paste
• 6 cups chicken stock or bone broth
• 1 can 14 ounces fire roasted diced tomatoes, drained
• 1 teaspoon Italian seasoning
• 1 large pinch crushed red pepper
• ¼ cup white rice
• 1 cup cauliflower rice
• 2 tablespoons chopped fresh parsley

Instructions

• Heat the olive oil in a large pot set over medium-high heat. Add the ground beef and cook, breaking up with a spoon until browned, about 5 minutes. Transfer the meat to a plate, leaving about 2 tablespoons of juices in the pot.
• Add the onion, garlic, and bell peppers to the pot and cook until softened, about 5 minutes. Stir in the wine, if using, and cook until mostly evaporated.
• Stir in the crushed red pepper and tomato paste and cook 1-2 minutes. Add the chicken stock and tomatoes; return the beef to the pot and bring the soup to a boil. Add the rice and simmer 10-15 minutes, or until cooked through. Stir in the cauliflower rice and parsley and cook until warmed through. Season to taste with salt and pepper.

Notes

For a whole 30 version, omit the wine and white rice; stir in 2 cups of cauliflower rice at the end. For a paleo option, skip the wine and/or rice if you don’t eat those.

Nutrition

Calories: 295kcal | Protein: 20g | Fat: 6g | Saturated Fat: 2g | Cholesterol: 48mg | Sodium: 189mg | Sugar: 5g

This post was sponsored by Gloria Ferrer.

It snowed today.

Not a lot, but enough to remind everyone that winter is right around the corner.

All I want to do on days like that is to cozy up with a bowl of comfort food. Luckily, I had a big tray of this winter vegetable macaroni and cheese in the fridge. The leftovers were perfect for lunch!

I pulled out all the stops to lighten up this macaroni and cheese without sacrificing flavor – it’s about as guilt-free as it comes! 

I started by swapping half the pasta for cauliflower florets. You’ll hardly even notice they’re there, but they help reduce the amount of carbs and add nutrition to this recipe.

I also made the sauce with significantly less cream than traditional recipes. The sauce is still as rich and creamy as you’d hope for, but chicken stock also adds extra flavor.

This casserole recipe was inspired by one of our all-time favorite appetizers: goat cheese stuffed peppadew peppers. 

The combination of creamy goat cheese, tangy peppers, crunchy bread crumbs, and sweet balsamic is seriously yummy.

Based on the number of people who have told me they love the original recipe, it seems that a lot of people agree!

I also added roasted Brussels sprouts to this mac – this time of year I’m notorious for sneaking them into everything. You can roast them ahead of time or stick them in the oven while the pasta boils.

I really like serving sparkling wine with rich meals like this one.  

I always keep a few bottles in my cabinet, and I find myself reaching for them more and more often. The bubbles help cleanse your palate, plus it makes even the most boring weeknight feel a little more special.

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Winter Vegetable Macaroni and Cheese

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 8

Calories 352kcal

Author Lauren Keating

Ingredients

• ½ pound medium shell shaped pasta
• 1 ½ cups small Brussels sprouts halved (quartered if large)
• 1 fennel bulb sliced
• 1 teaspoon olive oil
• 2 tablespoons butter
• 2 tablespoons flour
• 1 cup heavy cream
• 1 cup chicken stock
• 2 cups frozen cauliflower florets
• 1 cup peppadew peppers
• 6 ounces goat cheese crumbled
• ½ cup panko breadcrumbs
• balsamic reduction

Instructions

• Heat oven to 400ºF.
• Bring a large pot of salted water to a boil and cook the pasta according to the directions on the package, until it's al dente. Drain.
• Meanwhile, toss the Brussels sprouts and fennel in olive oil and spread on a baking sheet in a single layer. Bake 10 minutes, turning once, or until they begin to brown.
• Melt the butter in a saucepan set over medium heat. Whisk in the flour and cook for 1 minute. Slowly whisk in the cream and broth. Bring to a simmer and let cook 5-7 minutes, or until thick and creamy.
• Combine the cooked pasta with sauce, cauliflower, Brussels sprouts, fennel, and goat cheese. Spread in an 8-inch square baking pan. Top with breadcrumbs and bake for 10 minutes, or until crisp and golden brown.
• Drizzle with balsamic reduction just before serving.

Nutrition

Calories: 352kcal | Protein: 11g | Fat: 20g | Saturated Fat: 12g | Cholesterol: 59mg | Sodium: 186mg | Fiber: 4g | Sugar: 5g

With a nearly one-to-one pasta-to-eggplant ratio plus wilted baby spinach there’s plenty of vegetable goodness in every bite. Crumbled chicken sausage (I swear by the store-made sausage from Whole Foods) and my favorite jarred tomato-basil sauce also add tons of flavor.

As an added bonus, all of those delicious ingredients add a ton of bulk to the pasta. That means you’ll have enough to fill two pans! This baked rigatoni is perfect for feeding a crowd – or you can freeze the second pan to bake another time. Bake it straight from frozen for an easy dinner that requires practically no thought.

For baked recipes like this one, I like to use hearty pasta with ridges that grab onto the sauce. Rigatoni is my favorite, you can also use ziti with lines or even penne. For the best results, slightly under-boil your rigatoni. That way it won’t get mushy when it continues to cook in the oven. Part skim ricotta makes the pasta nice and creamy without the greasiness of full fat versions and low moisture mozzarella melts like a dream over the top. (Next time, I want to experiment with using Go Veggie cream cheese instead of ricotta as a way to reduce the lactose in this recipe and cut back even more on fat and calories.)

Serve this pasta with a giant green salad, garlic bread, and red wine for a classic, comforting dinner.

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Baked Eggplant and Sausage Pasta

Prep Time 25 minutes minutes

Cook Time 25 minutes minutes

Total Time 50 minutes minutes

Servings 12

Calories 2515kcal

Author Lauren Keating

Ingredients

• 1 pound rigatoni or other tube shaped pasta
• 1 tablespoon olive oil
• 1 pound Italian-style chicken sausage casings removed
• 1 eggplant about 1 pound, cut into 1-inch cubes
• 1 jar 25 ounces tomato basil sauce
• 2 cups baby spinach torn
• 16 ounces part-skim ricotta
• 8 ounces low moisture mozzarella shredded

Instructions

• Heat oven to 350ºF.
• Bring a large pot of salted water to a boil. Add the rigatoni and boil 10 minutes, or until it begins to soften. Drain.
• Meanwhile, add the olive oil to a large saute pan or Dutch oven. Crumble in the sausage and cook until browned, 4-5 minutes. Remove from the pan. Add the eggplant and cook until softened, 5-8 minutes. Add the cooked sausage, sauce, and spinach. Stir until the spinach wilts. Stir in the cooked pasta and ricotta cheese.
• Divide the pasta between 2 8-inch square baking dishes. Top with shredded mozzarella. Bake 20 minutes, or until the cheese is melted and bubbling. Broil 3-4 minutes, to lightly brown the mozzarella.
• Let rest 10 minutes before serving.

Notes

If only one pan of pasta is desired, wrap the second one and freeze it instead of baking. When ready to heat, bake at 350ºF for 60 minutes, or until warmed through.

Nutrition

Calories: 2515kcal | Carbohydrates: 55g | Protein: 177g | Fat: 171g