cashew chicken by allison hollinger (sheet pan)

** YUMMY!

Cashew Chicken

Sheet Pan & Meal Prep Recipes

Sheet Pan Cashew Chicken
Serves 5

Ingredients:
2lbs boneless skinless chicken breasts, cut into 1in pieces
1 cup carrots, thinly sliced
1 head of broccoli cut into florets
1 cup snow peas
2 red bell peppers, seeded and sliced
1 cup cashews, roasted unsalted
2.5 cups prepared rice, optional
green onions, sliced, optional
sesame seeds, optional

Sauce:
½ cup low sodium soy sauce
¼ cup Hoisin sauce
2 Tbsp rice vinegar, or apple cider vinegar
2 Tbsp honey
1 Tbsp sesame oil
1 Tbsp fresh ginger, minced
2 cloves garlic, minced
2 Tbsp cornstarch
¼ - ½ cup water to thin the sauce

Directions:
1. Preheat oven to 400F and line 2 sheet pans with parchment.
2. In a medium sauce pan, whisk together sauce ingredients. Simmer over medium heat until bubbly and desired thickness (about 3 minutes). Stir frequently. Thin sauce out as necessary with water. Remove from heat and set aside.
3. Place chicken and carrots on one sheet pan. Pour 1/3 of the sauce over everything and toss to combine. Spread into a single layer. Make sure to not contaminate the remaining sauce with any utensils used with the raw chicken.
4. Place the rest of the veggies and cashews on the other sheet pan. Pour 1/3 of the sauce over everything and toss to combine. Spread into single layer.
5. Place chicken sheet pan in the oven for 10 mins. When timer goes off, leave the chicken in but place the veggie sheet pan in the oven as well. Set timer for 10 more minutes. Cook until chicken is cooked through and no longer pink. Remove both sheet pans from oven. Pour chicken contents onto veggie sheet pan and gently mix everything together. Serve over rice or quinoa, if desired. Garnish with green onions and sesame seeds, if desired.

Allison Hollinger

whole roasted chicken instant pot by allison hollinger

Whole Roasted Chicken

Instant Pot Recipes

Instant Pot Whole Roasted Chicken

Serves 6-8

Ingredients:

5lb whole roaster chicken, giblets removed (optional)

2 cups water

Taco Seasoning Blend

1 Tbsp Chili Powder

1 tsp cumin

1 tsp garlic powder

1 tsp oregano

1 tsp sea salt

1/2 tsp paprika

OR

Rotisserie Seasoning Blend

2tsp paprika

1tsp garlic powder

1tsp onion powder

1tsp sea salt, plus more to taste

1tsp dried thyme

1tsp dried rosemary

Directions:

1. Place trivet in bottom of Instant Pot and pour 2 cups of water in.
2. In a small bowl, combine seasoning blend of choice.
3. In a large bowl, place chicken and season all sides of the chicken with the seasoning blend.
4. Place chicken, breast side up, on trivet in the Instant Pot. Close lid and seal vent. Cook on High Pressure for 6 mins per pound.
5. When done, allow the steam to natural release for at least 20 mins. Then remove chicken from pot and either serve immediately or store in the fridge to use for other recipes.

Allison Hollinger

Roasted Herbed Chicken by allison hollinger

Whole Roasted Chicken

Chicken & Turkey Recipes

Crockpot Roasted Herbed Chicken

Ingredients:
1 (5lb) whole chicken, giblets removed
1 large yellow onion, cut into wedges
4 carrots, peeled and chopped
2 tsp Herbes de Provence or mixture of your favorite dried herbs
1.5 tsp sea salt
1 tsp garlic powder
2 tsp extra virgin olive oil
few sprigs of fresh thyme or rosemary, optional

Directions:
1. In a small bowl combine spices with salt and fresh rosemary. Set aside.
2. In your crockpot, place onion and carrots in a single layer. Drizzle 1 tsp oil over the top and sprinkle 2 tsp of spice mixture.
3. Place chicken in a large bowl. Drizzle with 1 tsp oil and season with remaining spice blend.
4. Cover and cook on low for 6-61/2hrs or until chicken is cooked through and juices run clear.

Allison Hollinger

Rotisserie Style Chicken Leg Quarters by Allison Hollinger

Chicken & Turkey Recipes

Crockpot Rotisserie Chicken Quarters
Serves 4-5
Ingredients:
3.5lbs chicken leg quarters (4 quarters)
5 carrots, peeled and chopped
1 lb baby potatoes
1 Tbsp + 1tsp extra virgin olive oil
½ cup chicken stock, no salt
2 tsp paprika
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
1 tsp sea salt
Salt and pepper to taste

Directions:
1. Preheat a large skillet to medium high heat. Make sure it’s hot before starting.
2. Season chicken with ½ tsp sea salt and pepper to taste. Heat 1Tbsp oil in pan until hot, about 30 seconds. Place chicken, skin side down, in a single layer in the pan, you may need to work in batches to avoid overcrowding. Don’t flip until the skin side is seared to a golden brown. Flip only once to sear the other side. Remove from heat.
3. While chicken is cooking, peel and chop carrots and then place in bottom of crockpot. Add potatoes. Season with 1 tsp oil and ½ tsp sea salt.
4. Place chicken quarters on top of carrots and potatoes, pour pan juices over the top.
5. In a small bowl combine spices. Sprinkle over chicken and then pour chicken stock over everything.
6. Cook on LOW for 6.5hrs or until chicken is cooked through and juices run clear.

Allison Hollinger

Rosemary Garlic chicken Quarters by Allison Hollinger

Crockpot Rosemary Garlic Chicken Quarters
Serves 4-5

Ingredients:
3.5lbs chicken leg quarters
5 carrots, peeled and chopped
3 cloves garlic, minced
1.5tsp sea salt
1.5tsp extra virgin olive oil
½ cup chicken stock, no salt
2 springs fresh rosemary, leaves removed and chopped
pepper to taste

Directions:
1. Preheat a large skillet to medium high heat. Make sure it’s hot before starting.
2. Season chicken with ½ tsp sea salt and pepper to taste. Heat 1tsp oil in pan until hot, about 30 seconds. Place chicken, skin side down, in a single layer in the pan, you may need to work in batches to avoid overcrowding. Don’t flip until the skin side is seared to a golden brown. Flip only once to sear the other side. Remove from heat.
3. While chicken is cooking, peel and chop carrots and then place in bottom of crockpot. Season with ½ tsp oil and ½ tsp sea salt.
4. Place chicken quarters on top of carrots, pour pan juices over the top. Add in garlic, ½ tsp sea salt, pour chicken stock over everything and then sprinkle in rosemary.
5. Cook on LOW for 6hrs or until chicken is cooked through and juices run clear.

Allison Hollinger

Sausage and veggie egg muffins by allison hollinger

Sausage and Veggie Egg Muffins
Serves 6

Ingredients:
12 eggs
1lb turkey breakfast sausage, browned
1 package frozen broccoli florets, steamed according to package
1 tsp sea salt
¼ tsp black pepper
1 cup shredded cheese, divided

Directions:
1. Thoroughly spray a 12 cup muffin tin with cooking oil. Preheat oven to 350F.
2. In a large bowl, whisk eggs until scrambled. Add in salt and pepper and stir to combine. Set aside. 
3. Divide sausage and broccoli evenly between each muffin cup. Add egg mixture about ¾ way up each cup while being sure to divide evenly.
4. Divide shredded cheese evenly on top of each cup. 
5. Bake for 25 minutes or until a toothpick comes out clean. Remove from oven and allow to cool for 5 minutes in pan. Using a knife, gently loosen the edges around each muffin and then pop out with a fork. Place muffins on a cooling rack to cool completely. Store in an airtight container for up to 5 days. Microwave for 45 seconds when ready to eat!

Allison Hollinger

Salsa Verde Chicken Enchiladas by Allison Hollinger

Crockpot Salsa Verde Chicken Enchiladas
Serves: 4-6

Ingredients:
For the chicken:
2 lbs (2-3 large) boneless, skinless chicken breasts
16 oz salsa verde
2 garlic cloves, minced
2 Tbsps fresh cilantro, chopped
1/4 tsp ground cumin
1/2 tsp salt
For the enchiladas:
8 oz monterrey jack or cheddar cheese, grated
1/4 cup fat-free plain Greek yogurt (or use light sour cream)
16 oz salsa verde
8-10 small tortillas (I use flour, but corn is fine too)
Avocado with a squeeze of lime for serving, optional

Directions:
1. Place the chicken breasts in the crockpot. Season with cumin and salt. Add in garlic, cilantro and pour the salsa over top and leave it alone.
2. Cook on low for 4 hours (5-6 if the chicken is frozen).
3. Remove chicken to a plate and shred.
4. Add the yogurt to the sauce in the crockpot and whisk to combine. Add the chicken back in and allow to sit for a few minutes to soak up the yummy sauce.
5. Preheat the oven to 425.
6. Remove chicken with a slotted spoon to a bowl.
7. Spread half jar of salsa verde over the bottom of a casserole dish.
8. Fill the tortillas with the chicken mixture, roll, and place seam side down in the dish.
9. Top with the remaining ½ jar of salsa verde and shredded cheese.
10. Bake for 15-20 minutes, until bubbly and the cheese and tortillas are nicely browned.
11. Serve with avocado over top, optional

Allison Hollinger