Buffalo Chicken, Sweet Potato & Carrot Bake!

It's #foodiefriday and this recipe is just TO YUMMY not to share!  Had this for dinner Tuesday and the whole family went back for seconds! 

Buffalo Chicken, Sweet Potato & Carrot Bake
Prep: 20 minutes
Cook: 45 minutes
Serves:6-8

Ingredients

• 2 lb. boneless skinless chicken breasts, cut into cubes
• 2 sweet potatoes, peeled and cut into 1/2-inch cubes
• 5 whole carrots, peeled and cut into 1/2 inch cubes
• 1 tbsp. paprika
• 2 tbsp. garlic powder
• 6 tbsp. hot sauce
• 1/3 cup olive oil
• 12 slices of turkey bacon, cooked and cut into pieces
• 3-4 green onions, chopped
• pepper to taste

Directions
-Preheat your oven to 400 F.
-In a large bowl, combine together the olive oil, paprika, garlic powder, hot sauce, and season with pepper to taste.
-Add the sweet potatoes, carrots and chicken;  stir to coat.
-Empty the bowl into a prepared 9 x 13 casserole dish.
-Bake in the oven for 40 to 45 minutes, stirring every 15 minutes.
-Add the green onions and bacon to the dish and place back in the oven for another 5 minutes to let all the flavors combine.  Makes around 8 servings (1 cup each).

*21DF/21DFX approved!
1 serving = 1 red, 1 yellow, 1 green, 2 tsp

Chicken Sausage & Bean Soup

Who doesn't love a recipe that is QUICK, EASY, NO MESS and a FAMILY PLEASER??
My sister shared this recipe a while back and it is one of my favorites by far! 
I always seem to have the ingredients on hand so I can whip it up fast after work and the family loves it!


Chicken Sausage & Bean Soup
Servings 4-6

Ingredients
-1 Tbsp Olive Oil
-1 12oz package fully cooked chicken sausage links, chopped (italian or andouille or your choice!)
-2 garlic cloves thinly sliced or minced
-1 19oz can cannellini beans, rinsed
-1 14.5 oz can no salt added chicken broth
-1 14.5 oz can no salt added diced tomatoes
-1 bunch of kale leaves torn into 2-inch pieces OR 3 cups fresh spinach (or more!)
-sea salt and black pepper

Directions:
1- Heat oil in large saucepan or dutch oven over medium heat.  Add sausage & cook until browned (4-5 minutes)
2- Stir in the garlic and cook for 2 minutes more.
3- Add beans, broth and tomatoes (and their liquid) and bring to boil.
4- Add kale of spinach and sea salt & pepper to taste.  Simmer, stirring occasionally until wilted, 2 to 3 minutes.
Enjoy!