I know I am a little late to the party, but I am seriously loving these sheet pan recipes that keep popping up on Pinterest. They are super easy, pretty healthy, and best of all virtually no clean up! 

This shrimp boil recipe is a breeze to make simply toss everything on a pan, toss in the oven, top with parsley and fresh squeezed lemon, and dinner is served!

This also a perfect recipe for entertaining guests too. Looks so fancy with minimal effort. My favorite kind of entertaining!

Sheet Pan Shrimp Boil

2017-07-23 10:05:19

Serves 6

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Nutrition Facts

Serving Size

289g

Amount Per Serving

Calories 464

Calories from Fat 253

% Daily Value *

Total Fat 28g

44%

Saturated Fat 12g

62%

Trans Fat 1g

Polyunsaturated Fat 3g

Monounsaturated Fat 10g

Cholesterol 221mg

74%

Sodium 1218mg

51%

Total Carbohydrates 26g

9%

Dietary Fiber 3g

13%

Sugars 5g

Protein 28g

Vitamin A

15%

Vitamin C

47%

Calcium

10%

Iron

9%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 lb red or yukon gold potatoes, cubed with skins on
2. 3 ears of corn cut into 5-6 pieces
3. 1/3 cup of unsalted butter, melted
4. 4 cloves of garlic, minced
5. 1 tablespoon Old Bay Seasoning
6. 1 lb shrimp, peeled and deveined
7. 1 (12 ounce) andouille sausage, thinly sliced
8. 1 lemon cut into wedges
9. 2 tablespoons fresh parsley, chopped

Instructions

1. Preheat oven to 400 degrees F. Lightly spray a large baking sheet with non stick cooking spray.
2. In large pot of salted boiling water add potatoes and boil until just tender, about 10-12 minutes. Stir in corn at the last 5 minutes, then drain.
3. In a small bowl combine melted butter, garlic, and Old Bay Seasoning.
4. Place corn, potatoes, shrimp, and sausage on in a single layer on sheet pan.
5. Place in oven and bake for about 12-15 minutes or until shrimp is opaque and corn is tender.
6. Serve with lemon wedges and top with fresh parsley.

By Kim's Healthy Eats

Adapted from Damn Delicious

Adapted from Damn Delicious

Kim's Healthy Eats http://www.kimshealthyeats.com/

These muffins also store well in the fridge in an air tight container for a quick on the go breakfast or after school snack. You may want to double the batch because they surely won’t be around for long!

Sweet Potato Hash Brown Cups

2016-09-11 16:15:22

Serves 6

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Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Prep Time

15 min

Cook Time

35 min

Total Time

50 min

Nutrition Facts

Serving Size

191g

Amount Per Serving

Calories 159

Calories from Fat 68

% Daily Value *

Total Fat 8g

12%

Saturated Fat 3g

17%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 2g

Cholesterol 165mg

55%

Sodium 192mg

8%

Total Carbohydrates 13g

4%

Dietary Fiber 4g

14%

Sugars 4g

Protein 11g

Vitamin A

81%

Vitamin C

153%

Calcium

16%

Iron

10%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 large sweet potato, shredded
2. 5 eggs
3. 2 tablespoons of milk
4. Salt and pepper
5. 1 small onion, diced
6. 1 small head of broccoli, diced
7. 1/2 cup cheddar cheese

Instructions

1. Preheat oven to 375 degrees. Spray a 12 cup muffin tin with non stick cooking spray.
2. Place shredded sweet potatoes in muffin tin and press down and around the sides. Place in oven and bake for about 15 minutes or until lightly browned.
3. Meanwhile, add the 5 eggs, milk, salt, and pepper to a large bowl and beat. Set aside.
4. Heat 2 tablespoons of oil in a skillet. Add diced onion and broccoli. Saute for about 5 minutes and add to bowl of beaten eggs.
5. Sprinkle shredded cheese over the cooked sweet potatoes then spoon the egg mixture over the cheese.
6. Place back into the oven and bake for about 20-25 minutes or until eggs are set and lightly browned.

By Kim's Healthy Eats

Kim's Healthy Eats http://www.kimshealthyeats.com/

I love how you can make these however you like! I made these vegetarian with refried black beans, but you could easily add some ground turkey or beef. As far as the toppings you can use whatever you like on your tacos. Diced avocado, salsa, sour cream, jalapenos, the list goes on!

Mini Taco Salads

2016-08-28 10:03:42

Serves 4

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Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Prep Time

15 min

Cook Time

10 min

Total Time

25 min

Nutrition Facts

Serving Size

134g

Amount Per Serving

Calories 160

Calories from Fat 34

% Daily Value *

Total Fat 4g

6%

Saturated Fat 2g

9%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 1g

Cholesterol 10mg

3%

Sodium 498mg

21%

Total Carbohydrates 24g

8%

Dietary Fiber 4g

16%

Sugars 1g

Protein 8g

Vitamin A

18%

Vitamin C

8%

Calcium

9%

Iron

12%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 12 2-inch round wonton wrappers (usually found in the refrigerated produce section)
2. 1 cup refried black beans
3. 1/2 cup chopped romaine lettuce
4. 1 tomato, diced
5. 1/4 cup kalamata or black olives, sliced
6. 1/4 cup shredded cheddar cheese

Instructions

1. Preheat oven to 350 degrees F. Lightly spray a 12 cup muffin tin with cooking spray.
2. Place wonton wrapper into each of the muffin tins, pressing to the sides to make sure there is an opening in the center. Place into oven and bake for 8-10 minutes, or until golden brown.
3. Heat refried beans in a pot on the stove top.
4. Fill baked wontons with heated refried black beans. Top with lettuce, tomatoes, olives, and cheese.
5. Serve immediately.

By Kim's Healthy Eats

Adapted from Damn Delicious

Adapted from Damn Delicious

Kim's Healthy Eats http://www.kimshealthyeats.com/

If you are fan of these, you should also try my Black Bean Chicken Enchilada Cups.  They are always a hit at parties and game day get togethers.

If you need an easy, delicious dessert for an upcoming picnic this is it. Even if you aren’t going to a picnic you need to make these. Only 5 ingredients. It’s so easy! I topped them with shaved chocolate, but I think a raspberry or sliced strawberry would look cute too.

5 Ingredient Mini Chocolate Cheesecakes

2016-07-17 11:09:18

Serves 6

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Prep Time

10 min

Cook Time

50 min

Total Time

1 hr 30 min

Prep Time

10 min

Cook Time

50 min

Total Time

1 hr 30 min

Nutrition Facts

Serving Size

50g

Amount Per Serving

Calories 146

Calories from Fat 84

% Daily Value *

Total Fat 10g

15%

Saturated Fat 5g

26%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 2g

Cholesterol 55mg

18%

Sodium 79mg

3%

Total Carbohydrates 13g

4%

Dietary Fiber 0g

1%

Sugars 11g

Protein 3g

Vitamin A

7%

Vitamin C

0%

Calcium

4%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 ounce square semisweet baking chocolate, plus shavings ( I used Bakers)
2. 4 ounces cream cheese, softened
3. 1/4 cup sugar
4. 1/4 cup light sour cream
5. 1 large egg

Instructions

1. Preheat oven to 225 degrees F. Line a mini muffin pan with mini liners.
2. Melt 1 ounce of chocolate in the microwave in 30 second increments, and stir in between until chocolate has melted.
3. In a bowl, using a hand mixer, beat the cream cheese and and sugar, the add the sour cream.
4. With a spoon fold in the egg and the melted chocolate.
5. Spoon about 2 tablespoons in each muffin cup. Bake 50 min, then turn oven off and let the cheesecakes sit in the oven for 30 minutes. Remove from oven and let cool, 2 hours or overnight in the fridge.
6. Shave remaining chocolate and sprinkle over the top before serving.

By Kim's Healthy Eats

Adapted from Skinny Taste

Adapted from Skinny Taste

Kim's Healthy Eats http://www.kimshealthyeats.com/

Now that tomato season is right around the corner I am sure this will become a regular recipe at our house. Fingers crossed my tomatoes in my garden do well this year! Still haven’t got this Texas gardening down yet.

I topped these with my homemade pesto, but you could definitely used jar pesto too.

Parmesan Pesto Roasted Tomatoes

2016-05-15 10:52:12

Serves 4

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Prep Time

10 min

Cook Time

18 min

Total Time

28 min

Prep Time

10 min

Cook Time

18 min

Total Time

28 min

Nutrition Facts

Serving Size

125g

Amount Per Serving

Calories 88

Calories from Fat 57

% Daily Value *

Total Fat 6g

10%

Saturated Fat 2g

9%

Trans Fat 0g

Polyunsaturated Fat 1g

Monounsaturated Fat 4g

Cholesterol 5mg

2%

Sodium 151mg

6%

Total Carbohydrates 5g

2%

Dietary Fiber 2g

6%

Sugars 3g

Protein 3g

Vitamin A

20%

Vitamin C

26%

Calcium

9%

Iron

2%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 4-6 small to medium tomatoes, halved
2. 4 teaspoons pesto (store bought or homemade pesto)
3. 5 tablespoons shredded Parmesan cheese
4. Salt and pepper

Instructions

1. Preheat oven to 400 degrees.
2. Place sliced tomatoes on baking sheet and top with pesto, cheese, and salt and pepper.
3. Roast for about 18-20 minutes or until cheese is melted and lightly browned. Serve immediately.

By Kim's Healthy Eats

Adapted from Skinny Taste

Adapted from Skinny Taste

Kim's Healthy Eats http://www.kimshealthyeats.com/

I used the same Sriracha sauce recipe that I used on these cauliflower bites. Feel free to add or lessen the amount of Sriracha based on how much heat you like.

The secret to getting crispy fries is to space the sweet potatoes on the baking sheet so they aren’t touching when baking. I usually end up using two baking sheets. They brown up quickly so be sure to flip them over half way through baking!

Sriracha Sweet Potato Fries

2016-04-25 20:39:16

Serves 4

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Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Prep Time

15 min

Cook Time

30 min

Total Time

45 min

Nutrition Facts

Serving Size

101g

Amount Per Serving

Calories 164

Calories from Fat 93

% Daily Value *

Total Fat 11g

16%

Saturated Fat 1g

4%

Trans Fat 0g

Polyunsaturated Fat 2g

Monounsaturated Fat 8g

Cholesterol 0mg

0%

Sodium 345mg

14%

Total Carbohydrates 17g

6%

Dietary Fiber 2g

10%

Sugars 4g

Protein 1g

Vitamin A

231%

Vitamin C

12%

Calcium

3%

Iron

3%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 2-3 large sweet potatoes, unpeeled and cut into wedges
2. 2- 3 tablespoons of oil (I like to use avocado or coconut oil)
3. Salt

4. For the Sauce

5. 2 tablespoons sriracha sauce
6. 1 teaspoon rice wine vinegar
7. 1 teaspoon soy sauce or tamari

Instructions

1. Preheat oven to 425 degrees. Coat the potato wedges with oil and add salt. Place potato wedges on a baking sheet in a single layer leaving space between. I used 2 baking sheets.
2. Roast for about 25-30 minutes flipping half way through. Potatoes with brown.
3. Meanwhile, mix all the ingredients for the sauce in a medium size bowl. Once potatoes are done, while still hot add to the bowl and toss until coated with sauce.
4. Top with cilantro or green onion.

By Kim's Healthy Eats

Kim's Healthy Eats http://www.kimshealthyeats.com/

These roasted spaghetti squash boats are filled with all of your favorite lasagna ingredients! I also included some sauted kale for some extra veggies, but you could easily swap for fresh spinach if kale isn’t your thing.

If roasting a spaghetti squash seems intimidating you, no worries! It is so easy and pretty much impossible to mess up. My only advice is that they can be a bugger to cut so use a large knife and watch your fingers!

This is a perfect recipe for meal planning for the week! I am storing my leftovers in these awesome Eco Vessel containers. I recently teamed up with Eco Vessel and had the opportunity to try out their storage containers. Like I said they are awesome! They are made of silicone, leak resistant, and collapsible. They can go in the freezer, microwave, and dishwasher. And they even come with a reusable multi-use spork that snaps right into the lid. How convenient! They also have super cute stuff for the kiddos!

Eco Vessel not only makes reusable food containers.  They also make a water bottles for adults, kids, and toddlers. The water bottle choices are insulated stainless steel reusable water bottles, double wall glass water bottles, water filter bottles, and insulated sippy cup bottles. All products are BPA and phthalate free, recyclable, and environmentally friendly.  I seriously love these products so take a look if you are interested in upgrading your containers and reusable water bottles!

Spaghetti Squash Lasagna Boats

2016-03-23 20:48:38

Serves 4

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Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

Prep Time

15 min

Cook Time

50 min

Total Time

1 hr 5 min

Nutrition Facts

Serving Size

475g

Amount Per Serving

Calories 522

Calories from Fat 289

% Daily Value *

Total Fat 32g

50%

Saturated Fat 9g

45%

Trans Fat 0g

Polyunsaturated Fat 6g

Monounsaturated Fat 13g

Cholesterol 142mg

47%

Sodium 783mg

33%

Total Carbohydrates 17g

6%

Dietary Fiber 3g

10%

Sugars 6g

Protein 41g

Vitamin A

192%

Vitamin C

146%

Calcium

40%

Iron

27%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. For the Filling

2. 1 medium sized spaghetti squash
3. 1 tablespoon of oil
4. 3 garlic cloves, minced
5. 3-4 cups baby kale
6. 1 cup part skim ricotta cheese
7. 1 cup mozzarella cheese, shredded
8. pinch of salt and a squeeze of lemon juice

9. For the Sauce

10. 1 tablespoon oil
11. 3 garlic cloves, minced
12. 1 pound ground turkey
13. 1 28 ounce can of diced tomatoes
14. 1 cup chicken or veggie broth
15. pinch of salt
16. 1 tablespoon Italian seasonings
17. 1/4 cup red wine and/or a splash of red wine or balsamic vinegar

Instructions

1. For the Squash-Preheat oven to 375 degrees. Cut squash in half and scoop out the seeds. Place squash cut side up in baking dish drizzle with oil and salt and pepper. Bake for about 50-60 minutes. Remove the squash strings with a fork and transfer to a bowl (be careful squash will be hot and try to preserve the shell of the squash). Let squash cool and then wring out in paper towels to remove the excess moisture ( you can skip this step, but it may end up watery after baking).
2. For the Sauce-While the squash is baking, heat oil over medium heat. Add garlic and saute for 1-2 minutes. Add the ground turkey and cook stirring frequently until browned. Add diced tomatoes, broth, salt, Italian seasonings, red wine and vinegar. Simmer for about 20 minutes.
3. For the Filling-Heat oil over medium heat. Add garlic and kale. Cook until kale is wilted. Combine kale in a small bowl with the ricotta cheese, salt, lemon juice and 1/2 cup of the mozzarella cheese. Add to the large bowl of spaghetti squash and mix.
4. Fill the boats with spaghetti squash mixture and top with sauce and remaining cheese. Increase the temperature to 425 degrees and bake for another 1-15 minutes or until the cheese melts. Top with fresh basil or parsley.

By Kim's Healthy Eats

Adapted from Pinch of Yum

Adapted from Pinch of Yum

Kim's Healthy Eats http://www.kimshealthyeats.com/

This is a great recipe for the Superbowl or if you are in the mood for a big ol’ bowl of chili. Serve it over rice or quinoa if you like. My favorite way to serve this chile is with these Food Should Taste Good Black Bean Multigrain chips. These chips are AMAZING! They are gluten free, non GMO, and my favorite part is they are made with ingredients that you can actually pronounce! Food Should Taste Good also make a variety of flavored chips including multigrain, blue corn, guacamole, and falafel. YUUUUM!

So grab your crock pot and these simple ingredients and Voila! Delicious and healthy chili everyone will love!

Crock Pot Taco Chili

2016-02-06 09:42:41

Serves 10

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Prep Time

15 min

Prep Time

15 min

Nutrition Facts

Serving Size

112g

Amount Per Serving

Calories 82

Calories from Fat 12

% Daily Value *

Total Fat 1g

2%

Saturated Fat 0g

2%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 0g

Cholesterol 26mg

9%

Sodium 253mg

11%

Total Carbohydrates 8g

3%

Dietary Fiber 2g

6%

Sugars 2g

Protein 10g

Vitamin A

11%

Vitamin C

11%

Calcium

2%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 1 small onion, diced
2. 1 can black beans, drained and rinsed
3. 1 8 ounce can tomato sauce
4. 1 cup of corn kernels
5. 1 large jar of salsa
6. 1 cup of chicken or vegetable stock
7. 4 ounce can chopped green chilies
8. 1 packet of taco seasoning
9. 1 tablespoon cumin
10. 1 tablespoon chili powder
11. 3-4 boneless skinless chicken breasts
12. 1/4 cup fresh cilantro, chopped

Instructions

1. To a large crock pot add onion, black beans, tomato sauce, corn, salsa, chicken stock, green chilies, and seasonings, and mix well.
2. Add chicken breasts to the mixture and push them down into mixture till they are completely covered.
3. Cook on low for 8-10 hours or on high for 4-6 hours. 30 minutes before serving remove the chicken from the crock pot and shred, Return to the crock pot and stir.
4. Top with your favorite toppings.

By Kim's Healthy Eats

Adapted from Skinnytaste

Adapted from Skinnytaste

Kim's Healthy Eats http://www.kimshealthyeats.com/

Lightened Up Buffalo Chicken Dip

You can’t have a Super Bowl party without buffalo sauce.  I’ll be surprised if the bowl isn’t empty by half time.

Sriracha Cauliflower Bites with Peanut Dipping Sauce

Careful.  These little bites are incredibly addicting.  Good thing their healthy and a great alternative to fried chicken wings.

Rosemary Sweet Potato Stackers

One of my most popular recipes.  These little stackers are super easy to make taste incredible.

No Bean Turkey Veggie Chili

Football without chili is like spaghetti without the noodles.

Seven Layer Taco Dip

A challenging dish.  Not to make but to walk by it without eating more.

Broccoli Bites

These little bites taste delicious and are a great way to get your kids to eat veggies without them realizing it.

Black Bean Salsa

One of the first dips I ever started making and still a go to when needing a last minute dish for guests or a party.

Guacamole Shrimp Wonton Cups

Buffalo Deviled Eggs

You better make a lot because they go quick.

Goat Cheese and Bacon Stuffed Peppers

You had me at bacon!  I hope you get to enjoy some of these great recipes during the game.  If you’re looking for even more, check out my Game Day recipe list.

Enjoy the game!

These are very simple to make! I gave the potatoes a good wash and sliced them leaving the skin on. I then soaked them in a bowl of water. This helps remove some of the starch in the potatoes which helps in getting crispy potatoes. Another tip to get those sweets crispy is to place them in a single layer on the baking sheet and giving them plenty of room. I ended up using 2 baking sheets.

I then topped them with cheese, black beans, diced tomatoes, jalapeno pepper, cilantro and salsa. You could also add avocado, greek yogurt, or any of you favorite nacho toppings.

Sweet Potato Nachos

2016-01-10 12:15:56

Serves 4

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Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Prep Time

10 min

Cook Time

35 min

Total Time

45 min

Nutrition Facts

Serving Size

157g

Amount Per Serving

Calories 220

Calories from Fat 122

% Daily Value *

Total Fat 14g

22%

Saturated Fat 10g

52%

Trans Fat 0g

Polyunsaturated Fat 0g

Monounsaturated Fat 2g

Cholesterol 22mg

7%

Sodium 402mg

17%

Total Carbohydrates 18g

6%

Dietary Fiber 3g

13%

Sugars 5g

Protein 7g

Vitamin A

211%

Vitamin C

67%

Calcium

19%

Iron

5%

* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

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Ingredients

1. 2 large sweet potatoes, washed and sliced with skins on
2. 2 tablespoons coconut oil melted
3. Salt and pepper
4. 3/4 cup of shredded cheddar cheese
5. 1/2 can black beans, drained and rinsed
6. 1tomato, diced
7. 1 jalapeno pepper, diced
8. 1/4 cup fresh cilantro, chopped
9. 1/2 cup salsa

Instructions

1. Place sliced sweet potatoes in a large bowl filled with water. Soak sweet potatoes for about an hour. Remove sweet potatoes and pat dry. Place in a bowl and drizzle with coconut oil and salt and pepper.
2. Preheat oven to 400 degrees.
3. Place sweet potatoes on a large baking sheet in a single layer making sure not to overcrowd the pan. You may need to use 2 baking sheets. Bake for about 15-20 minutes. Flip sweet potatoes and bake for another 10 minutes.
4. Remove from oven and sprinkle with cheese. Place back in the oven until cheese is melted about 5 minutes.
5. Remove from oven and place on serving dish. Top with black beans, tomato, jalapeno pepper, cilantro and salsa. Serve immediately.

By Kim's Healthy Eats

Kim's Healthy Eats http://www.kimshealthyeats.com/