Oven Baked Pork Chops with Roasted Sweet Potatoes

Oven Baked Pork Chops with Roasted Sweet Potatoes

This is a great meal to pop in the oven when you get home from work! It’s fast, delish, and budget friendly. A one-pan meal, with all food groups right there for the serving–an “EDGE MEAL” at its very best!!

NOTE: While it may seem like this meal is high on the side of fat and calories at first glance, keep in mind that this is your whole meal–Main Course, Side Dish, and Veggie!

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Oven Baked Pork Chops with Roasted Sweet Potatoes
Diet Level:5
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Prep Time 10 Minutes
Cook Time 40 Minutes
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Prep Time 10 Minutes
Cook Time 40 Minutes
Servings
Servings
Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 425 F.
  2. In a bowl, combine the chicken broth, garlic, apple cider vinegar, and coconut aminos.
  3. Pour the mixture over the pork chops, making sure they are well covered. Season the pork chops with salt and pepper to taste.
  4. Drizzle olive oil over the sweet potatoes and broccoli, and season with salt and pepper to taste.
  5. Place the pork chops on a baking dish and surround with the sweet potatoes and broccoli.
  6. Bake in the oven for 30 to 40 minutes, or until the pork is cooked through and sweet potatoes are soft.
Recipe Notes

Coconut aminos, a replacement for soy sauce, are gluten-free, non-GMO, certified organic, soy-free, MSG-free, kosher and vegan.

Brands to look for when shopping:
Bragg (can be found at WalMart), Coconut Secret (can be found at Boerne HEB, Target)

 

Roasted Red Pepper Dip

Another name for this recipe might be…“Virginia’s Dip from Taste and See Dinner!” It is delishhhhh!!! You girls all raved about it and wanted the recipe, so here it is!!!

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Roasted Red Pepper Dip
Diet Level:5
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Prep Time 10 Minutes
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Diet Level:5
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Instructions
  1. Blend all ingredients in high-speed blender or food processor.
  2. Serve!
Recipe Notes

If it's too thick, add a little of the liquid from the red peppers. You can also add fresh red bell pepper and some smokey paprika. For those who like it hot, add some jalapeno.

Cauliflower Potato Salad

Cauliflower Potato Salad

This cauliflower “Faux-tato” salad is yummy and perfect as a low-carb substitute for the higher-carb version. This classic, creamy, gluten-free side dish is absolutely delicious and just a touch tangy. Top it with a sprinkling of chopped chives for color.

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Cauliflower Potato Salad
Diet Level:5
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Prep Time 15 Minutes
Cook Time 20 Minutes
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Salad
Dressing
Prep Time 15 Minutes
Cook Time 20 Minutes
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Salad
Dressing
Diet Level:5
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Instructions
  1. Add cauliflower florets to a large pot with cold water and a big pinch of salt. Bring to a boil, then turn heat down to medium and simmer until cauliflower is tender.
  2. Add all ingredients for the dressing in a jar with a tight fitting lid, then shake to combine and set aside.
  3. Drain cauliflower well, then add to a large bowl and drizzle on 1/2 the dressing. Stir to combine, then let cauliflower cool for 15 minutes before covering and refrigerating until well chilled, preferably overnight.
  4. Once cauliflower is completely chilled, drizzle on a bit more dressing then add eggs, mayonnaise (start with 1/2 cup then add more if needed), and salt to taste. Stir to combine, then refrigerate until ready to serve. Sprinkle with paprika before serving.
Recipe Notes

*Purchase Tip for Mayonnaise--Diet Levels 1-5: Primal Kitchen brand is sugar-free, dairy-free, and gluten-free. You can find it at Whole Foods Market or on Amazon.

You can also make your own mayo. HERE is a recipe for Fueled for GOD mayo.

Squash Fries

Squash Fries

Squash rings are baked in the oven for just about an hour, resulting in golden-brown, crispy rings.  Since all squash are high in vitamins A and C, this tasty, low-carb snack is a win on all fronts!!

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Squash Fries
Diet Level:5
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Prep Time 10 Minutes
Cook Time 50 Minutes
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Prep Time 10 Minutes
Cook Time 50 Minutes
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Ingredients
Diet Level:5
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Instructions
  1. Preheat oven to 375°F, and line a baking sheet with aluminum foil.
  2. In a large mixing bowl, toss the squash and olive oil until well coated.
  3. Spread the squash in an even layer across the baking sheet, making sure each piece is touching the surface of the pan, to ensure even browning. Sprinkle with sea salt.
  4. Roast in the oven for approximately 20 minutes, then flip and roast for another 25 minutes.
  5. Turn oven up to 500°F. Continue to bake for another 5 minutes, or until the squash is golden brown and crispy on both sides.
One Pan Balsamic Chicken Veggie Bake

One Pan Balsamic Chicken Veggie Bake

Healthy, easy and delicious! One-Pan Balsamic Chicken Veggie Bake is quick to prep and in the oven in less than 20 minutes. The perfect weeknight meal!

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One Pan Balsamic Chicken Veggie Bake
Diet Level:6
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Prep Time 20 Minutes
Cook Time 25 Minutes
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Prep Time 20 Minutes
Cook Time 25 Minutes
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Diet Level:6
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Instructions
  1. Pre-heat oven to 400 degrees. Line a baking sheet with parchment paper.
  2. Combine balsamic vinegar, oil, garlic, basil, thyme, salt and pepper. Whisk to make sauce.
  3. Place chicken in zip-lock bag with about ⅓ cup of the balsamic sauce. Toss and move chicken breast around to coat. Set in fridge (may marinate for longer period of time if you wish).
  4. Meanwhile, chop veggies. For more tender carrots, cut into skinny sticks. If you like carrots with a little crunch, cut them larger.
  5. Place veggies, EXCEPT for tomatoes, on the sheet pan. Pour remaining balsamic sauce over veggies and toss veggies to coat. Make sure all pieces are coated.
  6. Remove chicken from zip-lock bag, move veggies around to make spaces for the chicken. Place chicken on pan.
  7. Transfer pan to the oven and bake for 10 minutes. After 10 minutes, remove from oven and add tomatoes and toss veggies. Place back into the oven.
  8. Bake for an additional 5-10 minutes or until chicken is cooked through. This will depend on the thickness of the chicken. For example, tenders or small chicken breasts (as shown in photos) will need to bake for 5-7 additional minutes. To ensure chicken is done, you could also use a meat thermometer. Once thermometer reaches 165 degrees, remove pan from oven.
  9. Top with chopped fresh basil. Serve and enjoy!
Grilled Salmon with Avocado Salsa

Grilled Salmon with Avocado Salsa

This recipe is simple and quick to prepare! You can make it for one, two or it is a guaranteed crowd (and family) pleaser, too. You can also bake or pan sear the salmon if you don’t have access to a grill. The avocado salsa is so yummy and healthy! Refreshing, filling, quick, easy, and healthy. Can’t beat that. You are going to want to place this recipe at the top of your go-to list!!

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Grilled Salmon with Avocado Salsa
Diet Level:5
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Prep Time 30 Minutes
Cook Time 15 Minutes
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Salmon
Salsa
Prep Time 30 Minutes
Cook Time 15 Minutes
Servings
Servings
Ingredients
Salmon
Salsa
Diet Level:5
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Instructions
  1. Mix the spices for salmon together.
  2. Rub one side of the fillets with the oil and the seasoning.
  3. Refrigerate for at least 30 minutes.
  4. Pre-heat the grill.
  5. Combine the avocado salsa ingredients and mix well. Chill until ready to use.
  6. Grill the salmon to desired doneness.
  7. Top with the avocado salsa and serve.
Sweet Potato Buns

Sweet Potato Buns

No, you’re not eating “bread,” BUT who says the 40-Day Challenge can’t include a redefined “bun?”

In fact, OUR version is so much healthier!

NOTE: Add these to your breakfast dishes, too!!

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Sweet Potato Buns
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Prep Time 5 Minutes
Cook Time 30 Minutes
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Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with parchment paper. Carefully slice one large sweet potato into quarter-inch rounds using a mandolin, food processor with slicing attachment, or quality chef’s knife.
  2. Place the sweet potato slices into a large bowl and drizzle with 2-3 teaspoons of cooking fat. Toss well to evenly coat the slices.
  3. Place the slices on the parchment-lined baking sheet and sprinkle with a little salt and pepper to taste. Bake for 20-30 minutes, until soft and tender.
  4. Allow to cool, then stack a burger or other filling between your potato slices.
Recipe Notes

Store extras in foil or in an airtight container in the fridge. They will keep for up to 3 to 5 days.

Add these to breakfast as well!

You can also use white sweet potatoes when making sandwich buns. They tend to be less sweet than their orange counterparts. This allows the flavors of your fillings to take center stage.

Portabella Mushroom Buns

Portabella Mushroom Buns

No, you’re not eating “bread,” BUT who says the 40-Day Challenge can’t include a redefined “bun?”

In fact, OUR version is so much healthier!

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Portabella Mushroom Buns
Diet Level:6
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Prep Time 10 Minutes
Cook Time 20 Minutes
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Diet Level:6
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Instructions
  1. Preheat oven to 400 degrees. Line a baking sheet with foil.
  2. Rinse the mushroom tops with cool water or wipe with a wet paper towel to remove any excess dirt. Dry thoroughly. Place the mushrooms upside-down on the prepared pan. Remove the stems by gently breaking them off, and drizzle the cooking fat evenly over the mushrooms. Season with salt and pepper.
  3. Roast the mushrooms for 10 minutes, then flip and roast for another 10 minutes, until fork-tender. Allow to cool, then stack a burger or other filling between two mushroom caps and serve.
Recipe Notes

Store extras in foil or in an airtight container in the fridge. They will keep for up to 3 to 5 days.

You can also grill the mushrooms.

Eggplant Buns

Eggplant Buns

No, you’re not eating “bread,” BUT who says the 40-Day Challenge can’t include a redefined “bun?”

In fact, OUR version is so much healthier!

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Eggplant Buns
Diet Level:6
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Prep Time 10 Minutes
Cook Time 30 Minutes
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Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 425 degrees. Line a baking sheet with foil.
  2. Slice the eggplant evenly into 3/4-inch-thick rounds. Arrange in a single layer on the prepared pan. Drizzle half of the cooking fat evenly over the eggplant, then flip each slice and drizzle the remaining fat on the other side. Season with the salt and pepper.
  3. Roast the eggplant for 30 minutes, until it is browned on the outside and fork-tender. Allow to cool, then stack a burger or other filling between two slices and serve.
Recipe Notes

Store extras in foil or in an airtight container in the fridge. They will keep for up to 3 to 5 days.

You can also grill the eggplant slices.

Smashed Potatoes

Smashed Potatoes

These smashed and roasted new potatoes aren’t a super-fast dish to make since they take a while to bake, but they’re so, so good that I recommend you make a double batch and simply re-heat them in an oven or toaster oven to enjoy for a few meals!

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Smashed Potatoes
Diet Level:6
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Prep Time 10 Minutes
Cook Time 45 Minutes
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Prep Time 10 Minutes
Cook Time 45 Minutes
Servings
Servings
Ingredients
Diet Level:6
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Instructions
  1. Preheat oven to 400 degrees F.
  2. Bring a pot of water to a boil, then boil the potatoes for 15 minutes, until fork tender. Remove from heat and drain the potatoes.
  3. While the potatoes boil, slice the onion and smash and roughly chop the garlic, toss them in a large mixing bowl with 3 tbsp each butter or ghee and extra virgin olive oil. Season with plenty of salt and pepper and the dried oregano or any other seasoning you like.
  4. When the potatoes are boiled, place them on a rimmed baking sheet, then smash each one flat with either a fork or a mallet. Toss the onion mixture in with the potatoes, then spread it out evenly on the sheet.
  5. Roast for about 30 minutes or until brown and crispy.
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