Classic Green Bean Casserole

https://www.campbells.com/kitchen/recipes/classic-green-bean-casserole/

Easy Apple Pie (egg-free)

https://www.pillsbury.com/recipes/perfect-apple-pie/1fc2b60f-0a4f-441e-ad93-8bbd00fe5334

Pumpkin Bread

Pumpkin Bread (egg-free)

• 3cups all-purpose flour
• 3 1⁄2cups sugar
• 1cup vegetable oil
• 1(15 ounce) can pumpkin
• 1 1⁄2teaspoons cinnamon
• 2teaspoons baking soda
• 1⁄2teaspoon salt
• 1⁄2teaspoon ground cloves
• 1teaspoon ground nutmeg

DIRECTIONS

1. Preheat oven to 350 degrees F.
2. Grease well (3) 8 1/2" by 4 1/2" bread pans (I use Crisco).
3. Mix in larger bowl oil and pumpkin
4. In separate bowl combine all dry ingredients and mix well.
5. Add dry ingredients slowly to wet ingredients until well mixed.
6. Divide batter into 3 loaves.
7. Bake approximately 60 minutes until knife comes out clean.
8. Alllow to cool before removing from pans.

From: http://www.geniuskitchen.com/recipe/pumpkin-bread-no-nuts-eggs-or-dairy-344358

Roasted Chicken with Sausage and Potatoes

Ingredients

• 8-10 pieces of bone in chicken
• 1 pound small red potatoes halved or baby red potatoes uncut
• 6 in Andouille sausage links cut 3" pieces - any sausage can be substituted. Precooked or uncooked
• 1 in large red onion cut large chunks
• Marinade
• 1 large lemon - juiced
• 1/4 cup olive oil
• 4 cloves large garlic - chopped
• 1 tablespoon smoked paprika 
• Pinch red pepper chili flakes
• 1/2 teaspoon salt
• 1/4 teaspoon pepper

Instructions

1. Preheat oven to 400 degrees.
2. Arrange chicken, sausage, potatoes and onion in a 9 x 13 inch baking pan.
3. Combine marinade ingredients in small bowl.
4. Pour marinade over chicken and toss to coat.
5. Bake one hour or until chicken reaches 165 degrees and potatoes are tender.

From: http://laughingspatula.com/one-pan-roasted-chicken-with-sausage-and-potatoes/

Paleo Chicken Puttanesca

Ingredients

• 4-5 boneless chicken breasts
• 1 tablespoon olive oil
• 1 cup onion - halved and sliced 
• 3 cloves garlic - rough chopped
• 1 14 oz can crushed tomatoes
• 1 cup cherry tomatoes
• 1/2 cup pitted kalamata olives
• 1/4 cup fresh basil - chopped plus a handful for garnish if desired
• salt and pepper to taste

1. Heat olive oil in large skillet.
2. Rinse and pat dry chicken. Sprinkle with salt and pepper.
3. Brown chicken on both sides - about 3-4 minutes. Remove from pan and set aside. (it won't be completely cooked. You will finish cooking with sauce).
4. Saute onion until translucent.
5. Add garlic and cook for one minute.
6. Add crushed tomatoes and basil. Season with salt and pepper to taste.
7. Nestle chicken breasts on top of sauce.
8. Spread cherry tomatoes and olives on top.
9. Simmer uncovered for about 20 minutes or until chicken is cooked through.
10. Top with additional basil for garnish

From: http://laughingspatula.com/30-minute-chicken-puttanesca/

Simple Pot Roast (Slow Cooker)

Simple Crockpot Pot Roast 

shoulder roast
Swanson beef stock (1 15oz can,)
potatoes
carrots
onion
onion and garlic powder,
S&P

Sheet Pan Chicken Fajitas

Ingredients:

• ¼ cup avocado oil or olive oil
• 3 tablespoons fresh lime juice
• 3 garlic cloves, minced
• 1½ teaspoons Diamond Crystal kosher salt
• 1 teaspoon chili powder
• ½ teaspoon ground cumin
• 1½ pounds boneless, skinless chicken thighs, cut into 1-inch strips (Step away from the boneless, skinless breasts. They’ll dry out.)
• 1 medium red bell pepper, deseeded, cored and sliced into ¼-inch strips
• 1 medium yellow bell pepper, deseeded, cored, and sliced into ¼-inch strips
• 1 small white onion, sliced into ¼-inch pieces
• 2 limes, cut into wedges
• Green or butter lettuce leaves (optional)

Instructions

1. Heat your oven to 450°F with the rack in the middle. Place a stainless steel wire rack in a rimmed baking sheet and set aside.
2. In a large bowl, whisk together the avocado oil, lime juice, minced garlic, kosher salt, chili powder, and cumin. 
3. Add the chicken thigh strips to the marinade. (Chicken breasts will dry it. Please use thighs.) Toss in the sliced peppers and onions, too. Use your hands to combine well.
4. Plop the chicken and veggies onto the rimmed baking sheet and spread everything in a single layer.
5. Place the tray in the oven and cook for 10 minutes. Then, toss the chicken and veggies, and rotate the tray.
6. Switch to broil and cook for  an additional 5 to 10 minutes or until chicken is cooked through and the peppers and onions are browned in places. Keep your eyes on the fajitas to make sure nothing burns!
7. Once the chicken and veggies are finished cooking, pull the tray out of the oven. Serve the fajitas with lime wedges, lettuce wraps, and guacamole.

From: http://nomnompaleo.com/2017/06/13/20170613sheet-pan-chicken-fajitas-avocado-crema