Recipes — iron & twine (2024)

Welcome to Week 2 of The Sunday Supper Club!

Last week we kicked things off with my Sheet Pan Salmon and I shared how I’ve been living in a food rut and how the decision to to try out Intermittent Fasting and a No Spend Month led to a very simple goal this year…create healthy, flexible, affordable dinners that are easy to execute and wow on the table, fulfill the tummy’s of the people I love and who’s leftovers double as tasty week day meals.

This is the Sunday Supper Club! And you’re cordially invited.

Relaxed, casual meal inspiration to get you and me back into the kitchen. These are the real meals I’m serving up each week to my family. Nothing fancy, and no experts here. These are recipes you know, or things you’ve been meaning to try. My goal is to help inspire you to get back into your kitchen, cooking clean healthy meals that everyone in your family will like.

So, for Week 2…my foolproof Sheet Pan Chicken Fajitas

What You Need

• Chicken, breast or strips work great

• Red Onion, sliced and/or cut in large chunks

• Sweet Peppers, sliced and/or whole….I love to use a variety of Red, Yellow & Orange…preferring the small varieties, because my kids love to eat those whole

• Zucchini, sliced length wise

• Jalapenos, whole

• Olive Oil, Cumin, Salt & Pepper

• Sheet Pan & Parchment (not necessary but preferred making cleanup a breeze and items to not stick to the pan

• Tortillas, flour, corn or long strips of romaine work great (the latter being my current go to)!

• Condiments, you can get as creative as you want here, we go for sliced jalapenos, sliced avocados, along with our three-ingredient guacamole (avocados, lime, red onion), black beans, frozen corn, cilantro and our “sour cream” (for this we mix Greek yogurt and lime juice - good, healthier substitute for the real deal)

To Make

• Heat oven to 475 degrees F

• In a large bowl, coat vegetables in olive oil and pepper to taste. Then place them on a parchment lined sheet pan

• In same bowl, coat chicken breast in olive oil, cumin, salt & pepper. Place on sheet pan.

• Put in oven for about 25 minutes, until chicken is cooked to 165 degrees F, tossing vegetables half way through to prevent burning.

• While sheet pan is cooking, prepare all your condiments…we go for sliced jalapenos, sliced avocados, along with our three-ingredient guacamole (avocados, lime, red onion), black beans, frozen corn, cilantro and our “sour cream” (for this we mix Greek yogurt and lime juice - good, healthier substitute for the real deal)

• Heat up tortillas, to get that from the fire look, I literally put mine over my gas stove top flame, flipping until a few char-marks appear. For myself I stick with lettuce wraps, simple romaine

• For serving I put everything on the sheet pan and serve it directly to the table, that way everyone makes their own perfect fajita! Enjoy!

Ingredients

• Chicken Legs and/or Thighs

• Olive Oil

• Lemons, chopped and/or sliced, shown here are my favorite Meyer Lemons

• Fresh Rosemary, chopped & whole sprigs

• Salt & Pepper

• Sides : vegetables, for us frozen peas were the real quick and simple option this week. A side salad would also be a welcome addition. Serve with whatever vegetable your family will eat!

To Make

• Heat oven to 425 degrees F

• Line baking sheet with parchment paper (not mandatory, but my preferred way)

• In a bowl toss chicken with olive oil, chopped rosemary, salt & pepper

• Line chicken on baking sheet with lemons and additional sprigs of rosemary.

• Roast in oven until internal chicken temperature reads 165 degrees F…for us this is about 25 minutes

• Remove from oven and squeeze lemon wedges over chicken for all that citrus-y goodness!

• Dish up and serve with a side of veggies.

I’ve been in a food rut.

And as I’ve recently shared, this year has inspired all kinds of lifestyle changes, with a primary focus on our physical health along with our financial health. Hello Intermittent Fasting and No Spend Month!

As a growing family with twin 5 year olds and a 1 year old baby, I know all too well how challenging meal times can be! So this year my goal is simple…create healthy, flexible, affordable dinners that are easy to execute and wow on the table, fulfill the tummy’s of the people I love and who’s leftovers double as tasty week day meals.

This is the Sunday Supper Club! And you’re cordially invited.

Relaxed, casual meal inspiration to get you and me back into the kitchen. These are the real meals I’m serving up each week to my family. Nothing fancy, and no experts here. These are recipes you know, or things you’ve been meaning to try. My goal is to help inspire you to get back into your kitchen, cooking clean healthy meals that everyone in your family will like.

So, to kick things off…my foolproof Sheet Pan Salmon

Ingredients

• Salmon Wild Caught, whenever availability & budget allow, otherwise, buy what you can. Frozen works as well, individual fillets or a large 2.5lb piece like I show here. Leaving skin on when you can,

• Pepper

• White Onion, sliced

• Lemon, sliced

• Butter, cut into pads…slices…hmmm, just cut pieces

• Dill, preferred….shown is Green Leaf Fennel from our garden, still delightful!

• Side of Roast Vegetables…get creative here! Aparagus, Red Onion, Brussel Sprouts…anything you feel your family will eat.

• Olive Oil

• Parchment Paper, preferred…Tin Foil works as well…and if you happen to be all out of both, just cook on a pan…the parchment and foil will lock in moisture, allowing for a more succulent fish. But don’t let that stop ya :)

To Make

• Heat oven to 425 degrees F.

• On a sheet pan (my favorite one being this one due to it’s over-sized capacity and lip around the edges that hold it all on)…lay down a sheet of parchment for large salmon fillets…for individual sized fillets, you may want to make each their own little pack.

• Now layer…salmon, skin-side down. Heavily cover in pepper (or to your personal liking). Place in this order: onion slices, lemon slices, butter pads…and top with dill or other fragrant herb (reference photo above)

• On the side, place additional vegetables to roast. I toss mine with a bit of olive oil before roasting.

• Cover and seal with another piece of parchment, or if using smaller fillets fold and roll edges together to make little packs.

• Depending on the thickness of your salmon, and your preferred level of done-ness…bake for 8-15 minutes. I typically buy salmon with a 1”-1.5” thick-ness, and prefer a medium finish. For the fillet above I cooked it for 12 minutes.

• Remove pan from oven & turn on broiler (this will give a good crispy top to that peppered salmon and also help finish those additional vegetables).

• Open up salmon packs or remove top layer of parchment, and gently brush off all the toppings from your salmon (onion, lemon, dill)…keeping them on the pan.

• Place pan back into the oven, and finish in the broiler. About 8-12 minutes, until you feel your salmon has crisped up a bit. Feel free to flip those vegetable half way through to prevent burning.

Healthy Fun Facts!

Not only is this so simple to make, but salmon is also packed full of Omega 3s! Omega 3s are not only great for your skin and eye health, but they can also help fight inflammation and autoimmune diseases…improve bone and joint health…and help reduce symptoms of Asthma and ADHD in children!

Wanting to know what to make of these Sunday Supper Leftovers?! I’ve got you covered! Click here for my simple …our take on the Salmon Bento box is shared in this post…and a personal favorite, Salmon Cakes!