By Jamie Geller
Joy of Kosher

Everything-Spice Chicken Schnitzel Sheet-Pan Dinner

Spiced chicken does double time as either a schnitzel or nuggets. We made this a complete dinner kit on a sheet pan so you can have dinner on the table with no fuss and no muss.

If you really prefer your schnitzel fried, go ahead and fry in a little olive oil; it adds some more calories and more work, but it’s still healthier than most store-bought fried foods.

Note: Feel free to use all or none of the everything seasoning or only put it in half the coating. Make extra; you can freeze these.

Vegetarian: Use Portobello mushrooms, cauliflower, or broccoli in place of chicken.

Prep: 20 minutes

Cook: 40 minutes

Serves: 4

Ingredients:

  • 2 large sweet potatoes, scrubbed but not peeled, cut into 2-inch pieces
  • 2 Tbsp. extra-virgin olive oil
  • kosher salt
  • freshly cracked black pepper
  • 4 boneless, skinless chicken breasts, butterflied and pounded to an even thickness, or cut into 2-inch nuggets
  • 2 egg whites whisked with 2 Tbsp. water
  • 1 cup no-salt everything spice (store-bought or homemade; recipe follows)
  • 1½ cup cooked quinoa, any color
  • 1 lb. fresh green beans

Garnish:

  • fresh chopped parsley, lemon wedges

Directions:

Preheat oven to 375°F. Line a baking sheet with parchment paper.

  1. Place sweet potatoes on baking sheet and toss with olive oil, salt, and pepper. Roast potatoes, turning occasionally.
  2. While potatoes are roasting, prepare chicken. Set out 1 bowl with egg-white mixture and 1 bowl or plate with a mix of everything seasoning and quinoa. Season chicken breasts with salt and pepper and dredge chicken in egg-white mixture and then into everything-spice quinoa mix.
  3. When potatoes have cooked for 30 minutes and are lightly browned, push potatoes to one end of sheet pan and add chicken breasts or nuggets. Toss green beans with olive oil and salt and pepper and add to sheet pan. Roast for 12 to 15 minutes more, flipping chicken once halfway through until chicken is cooked through and beans are hot but still crisp.
  4. Sprinkle chicken with a little salt before serving. Serve with Fresh Families homemade ketchup, tahini, mustard, or apricot jam.

Nutrition information for sheet-pan dinner: 500 calories, 20 g fat, 2 g saturated fat, 70 mg cholesterol, 710 mg sodium, 46 g carbohydrates, 10 g fiber, 7 g sugars, 36 g protein


Everything-Spice Mix

Make your own everything-spice mix and use it on . . . everything!

Ingredients:

  • ½ cup sesame seeds
  • ½ cup poppy seeds
  • ½ cup dried onion flakes
  • ½ cup dried garlic
  • 1 Tbsp. caraway seeds (optional)
  • 1 Tbsp. flax seeds (optional)


Turkey Meatloaf

We gave this lean meatloaf an Israeli twist with a little harissa mixed in, but if you can’t find or don’t like harissa, feel free to keep it simple with tomato paste. This recipe calls for egg yolks; save your egg whites for schnitzel coating.

Prep: 15 minutes

Cook: 1 hour

Serves: 6

Ingredients:

  • 2 Tbsp. extra-virgin olive oil
  • 2 large Spanish onions, diced
  • 6 garlic cloves, minced
  • 2 Tbsp. tomato paste or harissa
  • 2 tsp. ground cinnamon
  • 2 tsp. ground cumin
  • 3 tsp. kosher salt
  • 1 tsp. freshly cracked black pepper
  • â…“ cup chicken broth
  • ½ cup rolled oats
  • 3 egg yolks
  • 3 lb. ground white-meat chicken or turkey

Directions:

Preheat oven to 350°F. Line a baking sheet with foil.

  1. Caramelize onions in a large sauté pan, lightly coated with olive oil, over medium-high heat until dark brown, very soft, and fragrant. Add garlic, harissa, cinnamon, cumin, salt, and pepper. Stir to combine and transfer mixture to a large mixing bowl.
  2. Add chicken broth, oats, egg yolks, and ground chicken. Mix thoroughly without pressing too hard or the meatloaf will be tough.
  3. Pile meat onto lined baking sheet and form into a loaf shape.
  4. Roast meatloaf until inserted thermometer registers 150°F, about 40—50 minutes.
  5. Cool slightly before slicing.


Garlicky Green Beans

Prep: 5 minutes

Cook: 25 minutes

Serves: 6

Ingredients:

  • 1 red onion, sliced thinly
  • 1 Tbsp. extra-virgin olive oil
  • 2 lb. green beans
  • 6 garlic cloves, minced
  • kosher salt
  • freshly cracked black pepper

Directions:

Line a baking sheet with foil. Preheat oven to 400°F.

  1. Toss onion with olive oil, salt, and pepper and arrange on lined baking sheet. Roast onion, stirring occasionally, for 15 minutes until medium-brown and soft. Add green beans to pan and stir to combine.
  2. Continue roasting for an additional 10 minutes until beans are wrinkled and lightly browned. Remove from oven and stir garlic into beans and onions. (The heat of the pan and beans will lightly cook the garlic). Season with salt and pepper.


Butternut-Squash Purée

Shortcut: Buy frozen puréed butternut squash or frozen cubed squash

Prep: 15 minutes

Cook: 30 minutes

Serves: 6

Ingredients:

  • 2 Tbsp. extra-virgin olive oil
  • 3 garlic cloves, minced
  • sprig of fresh thyme or ½ tsp. dried
  • 6 cups cubed butternut squash
  • 1 cup chicken broth or water
  • kosher salt
  • freshly cracked black pepper

Directions:

  1. In a medium saucepan, lightly coated with olive oil, sweat garlic over low heat until soft and translucent, about 5 minutes.
  2. Add thyme, squash, and broth. Cover and simmer for about 20—30 minutes, stirring occasionally, until squash is soft and falling apart.
  3. Mash squash with potato masher or using an immersion blender until creamy. Season to taste with salt and pepper.
  4. Serve squash purée with meatloaf and garlicky green beans.

Nutrition information for meatloaf: 390 calories, 11 g fat, 3 g saturated fat, 240 mg cholesterol, 1360 mg sodium, 13 g carbohydrates, 3 g fiber, 3 g sugars, 57 g protein

Nutrition information with sides: 570 calories, 19 g fat, 4 g saturated fat, 240 mg cholesterol, 1377 mg sodium, 43 g carbohydrates, 11 g fiber, 9 g sugars, 61 g protein


One-Pot Cauliflower
Mac-And-Cheese

Caulifl ower mac-and-cheese

This recipe is here to replace that box with the packet of orange powder; whether you keep it only for emergencies or serve regularly, it is time to change up your source of orange. This one-pot recipe can be whipped up with pantry and freezer staples, using only one pot and no strainer, and is ready in under 20 minutes. As a bonus, you will get loads of vitamin A from this mac.

Dairy

Prep: 5 minutes

Cook: 15 minutes

Serves: 4

Ingredients:

  • 12 oz. whole-wheat macaroni or fusilli, shells, penne, etc.
  • 4 cups water
  • 3 cloves garlic, grated
  • 2 Tbsp. butter
  • 2 tsp. kosher salt
  • pinch red-pepper flakes
  • pinch nutmeg
  • 1 head cauliflower, cut into small florets, or 4 cups frozen
  • 1 cup pumpkin purée
  • ½ cup grated Parmesan
  • freshly cracked black pepper, to taste

Directions:

  1. Place the dried pasta in 3-quart straight-sided skillet or Dutch oven. Add the water, garlic, butter, salt, red-pepper flakes, nutmeg, and a generous amount of black pepper, and bring to a full rolling boil, uncovered, over high heat. Using tongs or a wooden spoon, stir and turn the pasta frequently to prevent sticking. Cook until al dente, approximately 9—10 minutes. Reduce flame to medium-low.
  2. Add the cauliflower, pumpkin purée, and Parmesan, and stir and toss until smooth and creamy and very hot. Taste and adjust salt and pepper if needed. Serve garnished with extra nutmeg.

Nutrition information for mac-and-cheese: 450 calories, 10 g fat, 6 g saturated fat, 25 mg cholesterol, 1550 mg sodium, 77 g total carbohydrates, 13 g fiber, 6 g sugars, 20 g protein

Jamie Geller is the only bestselling cookbook author who wants to get you out of the kitchen–not because she doesn’t love food but because she has tons to do. As “The Bride Who Knew Nothing” Jamie found her niche specializing in fast, fresh, family recipes. Now the “Queen of Kosher” (CBS) and the “Jewish Rachael Ray” (New York Times), she’s the creative force behind JOYofKOSHER.com and JOY of KOSHER with Jamie Geller magazine. Jamie and her hubby live in Israel with their six super kids who give her plenty of reasons to get out of the kitchen–quickly. Check out her new book, JOY of KOSHER Fast, Fresh Family Recipes.

 

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