25+ Healthy Friday Paleo Casserole Recipes for a Stress-Free Night

If you’re looking for a way to simplify your weeknight meals while sticking to a healthy Paleo diet, look no further than these 25+ Friday Paleo casserole recipes!

Casseroles are the perfect make-ahead meal, offering convenience, comfort, and plenty of nutrition.

Whether you’re meal prepping for the week or trying to whip up a quick dinner on a busy Friday, these hearty, flavorful dishes are sure to satisfy your cravings.

From savory chicken and beef to flavorful veggie-packed options, these Paleo casseroles fit perfectly into your lifestyle, providing wholesome ingredients that align with the principles of clean eating.

So, let’s dive into some delicious and easy-to-make casseroles that are as nutritious as they are satisfying!

25+ Healthy Friday Paleo Casserole Recipes for a Stress-Free Night

These 25+ Friday Paleo casserole recipes are more than just meals; they’re a way to kick-start your weekend with easy, delicious, and healthy options that everyone in the family will love.

With minimal prep and maximum flavor, these casseroles allow you to enjoy your Friday night without the stress of complicated cooking.

Whether you’re hosting a gathering, meal prepping for the week, or simply craving something warm and comforting, these Paleo casseroles will be your go-to choice.

So, grab your ingredients, preheat your oven, and enjoy a wholesome meal that will fuel you through the weekend!

Zucchini and Ground Beef Paleo Casserole

This Zucchini and Ground Beef Paleo Casserole is a hearty, low-carb dish that combines tender zucchini, flavorful ground beef, and a rich tomato sauce. It’s a great option for a Friday dinner, offering a balance of protein and vegetables while staying within the Paleo diet guidelines. This casserole is also keto-friendly, making it a perfect choice for anyone following a low-carb lifestyle.

Ingredients:

• 1 lb ground beef
• 3 medium zucchinis, sliced thinly
• 1 onion, chopped
• 1 bell pepper, chopped
• 1 can (14.5 oz) crushed tomatoes (no added sugar)
• 1 teaspoon garlic powder
• 1 teaspoon onion powder
• 1 teaspoon dried oregano
• Salt and pepper to taste
• Olive oil for sautéing
• 1 cup shredded almond mozzarella cheese (optional for dairy-free)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat a tablespoon of olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula.
3. Add the chopped onion and bell pepper to the skillet. Sauté until softened, about 5 minutes.
4. Stir in the crushed tomatoes, garlic powder, onion powder, oregano, salt, and pepper. Simmer for 5-10 minutes, allowing the flavors to meld together.
5. While the beef mixture simmers, layer the zucchini slices in a greased 9×13-inch baking dish.
6. Pour the beef and tomato mixture evenly over the zucchini slices. Optionally, top with shredded almond mozzarella cheese.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes until the casserole is bubbly and golden on top.
8. Let the casserole cool for 5 minutes before serving.

This Zucchini and Ground Beef Paleo Casserole is a delicious and satisfying dish that brings together savory ground beef, sweet bell peppers, and juicy zucchini. The simple yet flavorful tomato sauce ties it all together, while the optional dairy-free cheese adds a creamy element. Whether you’re following a Paleo or keto lifestyle, this casserole offers a nutrient-packed and low-carb option perfect for lunch or dinner.

Sweet Potato and Chicken Paleo Casserole

A comforting and nutrient-dense casserole, this Sweet Potato and Chicken Paleo Casserole is a great way to enjoy the natural sweetness of roasted sweet potatoes with tender chicken. Loaded with vegetables and a flavorful seasoning blend, this casserole is ideal for those on a low-carb or keto diet, as it’s filling without being too high in carbs.

Ingredients:

• 2 large sweet potatoes, peeled and cubed
• 2 boneless, skinless chicken breasts, diced
• 1 red onion, chopped
• 1 cup spinach, chopped
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1 teaspoon garlic powder
• 1 teaspoon thyme
• Salt and pepper to taste
• Fresh parsley, for garnish

Instructions:

1. Preheat the oven to 400°F (200°C).
2. In a large bowl, toss the cubed sweet potatoes with olive oil, paprika, garlic powder, thyme, salt, and pepper. Spread them out on a baking sheet in a single layer. Roast for 20-25 minutes, or until soft and lightly browned.
3. While the sweet potatoes are roasting, heat a skillet over medium heat. Add a bit of olive oil and sauté the diced chicken breast until cooked through, about 6-8 minutes. Season with salt and pepper.
4. Add the chopped onion to the skillet and cook for an additional 2-3 minutes until softened. Stir in the spinach and cook until wilted.
5. Once the sweet potatoes are done roasting, combine them with the chicken and vegetable mixture in a large bowl. Mix well.
6. Transfer everything to a greased 9×13-inch baking dish and bake for 10 minutes to allow the flavors to meld.
7. Garnish with fresh parsley before serving.

The Sweet Potato and Chicken Paleo Casserole is a filling, low-carb dish that brings together the earthy flavors of sweet potatoes with the protein-packed chicken and nutrient-rich spinach. The seasoning is subtle yet adds depth to the casserole, and the dish is easy to prepare, making it an excellent choice for a quick weeknight dinner. This casserole is perfect for those who want to enjoy the comforting taste of a hearty meal without compromising their health goals.

Cauliflower Rice and Sausage Paleo Casserole

If you’re craving a savory and low-carb casserole that feels indulgent but fits within the Paleo and keto guidelines, the Cauliflower Rice and Sausage Paleo Casserole is the answer. This dish swaps traditional rice with cauliflower rice, which gives it the perfect texture and keeps the carbs in check. The sausage adds a bold, spicy flavor, making it a satisfying meal to enjoy any day of the week.

Ingredients:

• 1 medium head of cauliflower, grated into rice-sized pieces (or 4 cups of pre-grated cauliflower rice)
• 1 lb sausage (Paleo-friendly, check ingredients for sugar and additives)
• 1 bell pepper, chopped
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 cup coconut milk (full-fat)
• 1 teaspoon smoked paprika
• 1/2 teaspoon turmeric
• Salt and pepper to taste
• Fresh cilantro for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the sausage over medium heat until browned and cooked through, breaking it up into small pieces with a spatula.
3. Remove the sausage from the skillet and set aside. In the same skillet, sauté the onion, bell pepper, and garlic until softened, about 5 minutes.
4. Add the cauliflower rice to the skillet and cook for 3-5 minutes until slightly tender. Stir in the smoked paprika, turmeric, salt, and pepper.
5. Return the sausage to the skillet and pour in the coconut milk. Stir well and cook for an additional 5 minutes, allowing the flavors to combine.
6. Transfer the mixture into a greased 9×13-inch baking dish. Bake for 20-25 minutes, until the top is golden brown.
7. Garnish with fresh cilantro before serving.

The Cauliflower Rice and Sausage Paleo Casserole offers a rich, savory taste without the heavy carbs of traditional rice-based casseroles. The cauliflower rice provides a satisfying texture, while the sausage brings an irresistible spiciness to the dish. With the creamy coconut milk tying everything together, this casserole is both comforting and nourishing. It’s perfect for those on a Paleo or keto diet, offering a flavorful, low-carb lunch or dinner option.

Eggplant and Turkey Paleo Casserole

This Eggplant and Turkey Paleo Casserole is a healthy and flavorful dish, perfect for those following a low-carb or keto diet. The layers of tender eggplant and lean turkey blend beautifully with an aromatic tomato sauce and a sprinkle of fresh herbs. This casserole is a delicious way to enjoy the hearty texture of eggplant while staying on track with your health goals.

Ingredients:

• 2 medium eggplants, sliced into rounds
• 1 lb ground turkey
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 can (14.5 oz) diced tomatoes (no added sugar)
• 1 teaspoon dried basil
• 1 teaspoon dried oregano
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Heat a large skillet over medium heat and add 1 tablespoon of olive oil. Cook the ground turkey until browned, breaking it apart with a spatula.
3. Add the chopped onion and minced garlic to the skillet, cooking until softened, about 5 minutes.
4. Stir in the diced tomatoes, dried basil, oregano, salt, and pepper. Simmer for 5-10 minutes, allowing the sauce to thicken and the flavors to blend.
5. While the sauce simmers, heat the remaining olive oil in a separate skillet and lightly sauté the eggplant slices until tender, about 2-3 minutes per side.
6. In a greased 9×13-inch baking dish, layer the sautéed eggplant, followed by the turkey mixture. Repeat the layers until all ingredients are used, finishing with the turkey sauce on top.
7. Cover with foil and bake for 30 minutes. Remove the foil and bake for an additional 10 minutes, allowing the top to become golden and bubbly.
8. Garnish with fresh basil before serving.

The Eggplant and Turkey Paleo Casserole is an excellent, low-carb option that combines tender eggplant with the lean protein of turkey, all enveloped in a savory tomato sauce. The layers of flavor and texture create a satisfying meal that’s both nutritious and delicious. This casserole is a great addition to your Friday night meal rotation, perfect for anyone looking for a healthy, flavorful dish that aligns with their Paleo or keto lifestyle.

Broccoli and Shrimp Paleo Casserole

The Broccoli and Shrimp Paleo Casserole is a light yet satisfying dish packed with protein, healthy fats, and vibrant vegetables. The shrimp adds a delicate sweetness, while the broccoli provides a rich, earthy flavor. Baked together with a creamy coconut-based sauce, this casserole is both comforting and nourishing, making it a great choice for a low-carb, keto-friendly lunch or dinner.

Ingredients:

• 1 lb shrimp, peeled and deveined
• 3 cups broccoli florets, steamed until tender
• 1/2 cup full-fat coconut milk
• 2 tablespoons coconut flour
• 1 tablespoon olive oil
• 1 teaspoon garlic powder
• 1/2 teaspoon lemon zest
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 350°F (175°C).
2. In a small saucepan, heat the olive oil over medium heat. Add the coconut flour and whisk to form a roux. Slowly add the coconut milk, whisking constantly to avoid lumps. Cook for 3-4 minutes until the sauce thickens.
3. Season the sauce with garlic powder, lemon zest, salt, and pepper. Remove from heat.
4. In a greased 9×13-inch baking dish, arrange the steamed broccoli in a single layer. Place the shrimp on top of the broccoli.
5. Pour the coconut sauce evenly over the shrimp and broccoli. Use a spoon to ensure everything is well-coated.
6. Bake for 15-20 minutes, or until the shrimp are pink and cooked through, and the casserole is bubbly and golden.
7. Garnish with fresh parsley before serving.

This Broccoli and Shrimp Paleo Casserole is a simple yet flavorful dish that’s perfect for a light lunch or dinner. The coconut milk sauce adds richness without dairy, while the shrimp provides a burst of protein and natural sweetness. The broccoli complements the shrimp perfectly, offering a healthy dose of fiber and nutrients. This casserole is both Paleo and keto-friendly, making it a great option for those on low-carb diets who crave a satisfying, nutritious meal.

Spaghetti Squash and Bacon Paleo Casserole

This Spaghetti Squash and Bacon Paleo Casserole is a savory, low-carb dish that combines the lightness of spaghetti squash with the rich, smoky flavor of bacon. The combination of vegetables and crispy bacon, all tied together with a flavorful seasoning, makes this casserole a delicious choice for a Friday night dinner. It’s both filling and keto-friendly, perfect for those who enjoy the comforting taste of pasta dishes without the carbs.

Ingredients:

• 1 medium spaghetti squash, roasted and shredded
• 6 strips of bacon, chopped
• 1 small onion, chopped
• 2 cloves garlic, minced
• 1/2 cup full-fat coconut cream
• 1/2 teaspoon smoked paprika
• 1/2 teaspoon dried thyme
• Salt and pepper to taste
• Fresh chives, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. Slice the spaghetti squash in half lengthwise and remove the seeds. Place it on a baking sheet, cut side down, and roast for 40-45 minutes, until the flesh is tender. Once cooled, use a fork to shred the squash into spaghetti-like strands.
3. While the squash roasts, cook the chopped bacon in a large skillet over medium heat until crispy. Remove the bacon and set aside, leaving the rendered bacon fat in the pan.
4. Add the chopped onion and minced garlic to the skillet and sauté until softened, about 5 minutes.
5. Stir in the shredded spaghetti squash, coconut cream, smoked paprika, thyme, salt, and pepper. Mix until everything is well combined.
6. Transfer the mixture to a greased 9×13-inch baking dish, then sprinkle the crispy bacon on top.
7. Bake for 10-15 minutes, allowing the casserole to heat through and the flavors to meld.
8. Garnish with fresh chives before serving.

This Spaghetti Squash and Bacon Paleo Casserole is a deliciously satisfying alternative to traditional pasta dishes. The spaghetti squash provides a light base that mimics pasta, while the bacon adds an irresistible crunch and smoky flavor. The coconut cream gives the casserole a creamy texture, making it rich without dairy. This is the perfect dish for anyone following a Paleo or keto lifestyle who is looking for a comforting, low-carb meal that doesn’t sacrifice flavor.

Chicken and Kale Paleo Casserole

The Chicken and Kale Paleo Casserole is a hearty and nutritious meal that combines tender chicken, earthy kale, and a creamy coconut sauce. This dish is rich in protein, vitamins, and healthy fats, making it an excellent choice for a low-carb or keto diet. The flavors meld beautifully, and the casserole is perfect for a filling and satisfying lunch or dinner.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 3 cups kale, chopped and stems removed
• 1/2 cup full-fat coconut milk
• 1 tablespoon olive oil
• 1 onion, chopped
• 2 cloves garlic, minced
• 1/2 teaspoon turmeric
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup nutritional yeast (optional, for a cheesy flavor)
• Fresh parsley for garnish

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the chopped onion and garlic, sautéing until soft and fragrant, about 5 minutes.
3. Add the chopped kale to the skillet and cook for another 5-7 minutes, until it wilts down and becomes tender.
4. Stir in the coconut milk, turmeric, garlic powder, salt, and pepper. Simmer for 5 minutes, allowing the sauce to thicken slightly.
5. In a large bowl, combine the shredded chicken and kale mixture, mixing until evenly distributed.
6. Transfer the mixture to a greased 9×13-inch baking dish. Top with nutritional yeast if desired for a cheesy flavor.
7. Bake for 20 minutes, until the casserole is bubbly and lightly browned on top.
8. Garnish with fresh parsley before serving.

This Chicken and Kale Paleo Casserole is the perfect blend of comfort and nutrition. The creamy coconut sauce makes the kale and chicken combo rich and flavorful, while the added turmeric gives it a warm depth. Whether you’re following a keto or Paleo diet, this dish is an excellent way to enjoy a low-carb, protein-packed meal that’s both satisfying and healthy.

Beef and Butternut Squash Paleo Casserole

The Beef and Butternut Squash Paleo Casserole is a flavorful and nutrient-dense dish that pairs lean ground beef with sweet and savory butternut squash. This casserole is low in carbs and rich in vitamins, making it a perfect choice for those following a Paleo or keto diet. The combination of spices and tender vegetables makes it a filling, well-rounded meal.

Ingredients:

• 1 lb ground beef
• 2 cups butternut squash, peeled and cubed
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 teaspoon cinnamon
• 1 teaspoon ground ginger
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the ground beef and cook until browned, breaking it apart with a spatula.
3. Add the chopped onion and garlic, cooking until softened, about 5 minutes.
4. Stir in the cinnamon, ginger, garlic powder, salt, and pepper, allowing the spices to coat the beef mixture.
5. In a separate pan, sauté the cubed butternut squash in a bit of olive oil until tender, about 8-10 minutes.
6. Combine the beef mixture and cooked butternut squash in a large bowl and mix well.
7. Transfer the mixture to a greased 9×13-inch baking dish and bake for 20 minutes, allowing the flavors to meld together.
8. Garnish with fresh cilantro before serving.

The Beef and Butternut Squash Paleo Casserole is a comforting and flavorful dish that offers a satisfying balance of savory beef and sweet squash. The aromatic spices, including cinnamon and ginger, enhance the natural flavors, while the texture of the squash complements the ground beef perfectly. This casserole is an excellent option for anyone looking for a filling and low-carb meal that still feels indulgent and rich in flavor.

Mushroom and Spinach Paleo Casserole

This Mushroom and Spinach Paleo Casserole is a vegetarian delight that’s perfect for anyone seeking a low-carb or keto meal. With its earthy mushrooms, fresh spinach, and creamy coconut milk sauce, this casserole is rich in flavor, packed with nutrients, and incredibly satisfying. It’s a great option for a meatless Friday dinner or as a side dish to complement a protein.

Ingredients:

• 4 cups mushrooms, sliced (button or cremini mushrooms work well)
• 3 cups fresh spinach, chopped
• 1/2 cup full-fat coconut milk
• 2 cloves garlic, minced
• 1 teaspoon dried thyme
• Salt and pepper to taste
• 2 tablespoons olive oil
• 1/4 cup nutritional yeast (optional)
• Fresh thyme for garnish

Instructions:

1. Preheat the oven to 350°F (175°C).
2. Heat the olive oil in a large skillet over medium heat. Add the mushrooms and sauté until they release their moisture and become golden brown, about 8-10 minutes.
3. Add the minced garlic, dried thyme, salt, and pepper, and sauté for another 2 minutes, allowing the garlic to become fragrant.
4. Stir in the chopped spinach and cook until wilted, about 2-3 minutes.
5. Pour in the coconut milk and stir, simmering for 5-7 minutes until the sauce thickens slightly.
6. Transfer the mushroom and spinach mixture to a greased 9×13-inch baking dish. If using, sprinkle with nutritional yeast for a cheesy flavor.
7. Bake for 15-20 minutes, until the top is golden and bubbly.
8. Garnish with fresh thyme before serving.

The Mushroom and Spinach Paleo Casserole is a flavorful, nutrient-packed dish that’s perfect for those following a low-carb or keto lifestyle. The combination of mushrooms and spinach creates a hearty base, while the coconut milk adds a rich, creamy texture. This casserole is both filling and healthy, making it an ideal option for a meatless meal or as a delicious side dish that pairs well with any protein.

Sausage and Cabbage Paleo Casserole

The Sausage and Cabbage Paleo Casserole is a savory and satisfying dish that brings together the rich flavors of sausage and the tender crunch of cabbage. With its hearty texture and bold spices, this casserole is a perfect option for a low-carb, keto-friendly meal. It’s a simple yet flavorful dish, great for meal prep or a quick dinner that the whole family will enjoy.

Ingredients:

• 1 lb Paleo-friendly sausage (no sugar or additives)
• 4 cups cabbage, shredded
• 1 onion, chopped
• 2 cloves garlic, minced
• 1 tablespoon olive oil
• 1 teaspoon smoked paprika
• 1/2 teaspoon ground mustard
• Salt and pepper to taste
• Fresh parsley, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the sausage and cook, breaking it up with a spatula, until browned and cooked through.
3. Add the chopped onion and garlic to the skillet and sauté until softened, about 5 minutes.
4. Stir in the shredded cabbage, smoked paprika, ground mustard, salt, and pepper. Cook for an additional 5-7 minutes until the cabbage begins to soften.
5. Transfer the sausage and cabbage mixture into a greased 9×13-inch baking dish. Spread it evenly across the dish.
6. Bake for 20 minutes, until the top is golden and the flavors are well combined.
7. Garnish with fresh parsley before serving.

The Sausage and Cabbage Paleo Casserole is a filling and flavorful low-carb dish that pairs savory sausage with the tender crunch of cabbage. The smoky paprika and mustard bring a depth of flavor to the dish, while the cabbage softens and caramelizes in the oven. This casserole is not only delicious but also easy to prepare, making it a great choice for those following a Paleo or keto diet, or anyone looking for a simple, comforting meal.

Bacon and Avocado Paleo Casserole

The Bacon and Avocado Paleo Casserole is an indulgent yet healthy meal that combines the crispy, smoky flavor of bacon with the creamy richness of avocado. This casserole is loaded with healthy fats, protein, and fiber, making it a perfect option for anyone on a low-carb or keto diet. It’s a quick and delicious way to enjoy the popular bacon-avocado combo in casserole form.

Ingredients:

• 6 strips of bacon, chopped
• 2 large avocados, diced
• 1 lb ground turkey or chicken
• 1 onion, chopped
• 1 cup spinach, chopped
• 1/2 cup coconut milk (full-fat)
• 1 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup fresh cilantro, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, cook the bacon over medium heat until crispy. Remove the bacon and set aside, leaving the rendered bacon fat in the pan.
3. Add the ground turkey or chicken to the skillet and cook until browned, breaking it apart with a spatula.
4. Stir in the chopped onion and spinach, and cook until the spinach is wilted, about 3-4 minutes.
5. Pour in the coconut milk, garlic powder, salt, and pepper. Simmer for 5 minutes to combine the flavors.
6. In a greased 9×13-inch baking dish, layer the ground meat mixture and top with diced avocados and crispy bacon.
7. Bake for 15-20 minutes, until the casserole is bubbly and heated through.
8. Garnish with fresh cilantro before serving.

The Bacon and Avocado Paleo Casserole is a rich, satisfying dish that brings together the best flavors of crispy bacon and creamy avocado. The combination of ground turkey or chicken, spinach, and coconut milk provides a hearty and flavorful base, while the bacon and avocado create a delightful contrast in texture. This casserole is perfect for a low-carb or keto-friendly meal and is a great way to enjoy a delicious, nutrient-packed dish that feels indulgent but is still healthy.

Roasted Red Pepper and Chicken Paleo Casserole

The Roasted Red Pepper and Chicken Paleo Casserole is a vibrant and flavorful dish that features juicy chicken, sweet roasted red peppers, and a creamy coconut-based sauce. With its Mediterranean-inspired flavors and satisfying texture, this casserole is a great option for anyone on a low-carb or keto diet. It’s easy to make and provides a balanced meal in one dish.

Ingredients:

• 2 boneless, skinless chicken breasts, cooked and shredded
• 2 roasted red peppers, sliced
• 1/2 cup full-fat coconut milk
• 1 tablespoon olive oil
• 1 teaspoon paprika
• 1/2 teaspoon dried oregano
• 1/2 teaspoon garlic powder
• Salt and pepper to taste
• 1/4 cup fresh basil, chopped (for garnish)

Instructions:

1. Preheat the oven to 375°F (190°C).
2. In a large skillet, heat the olive oil over medium heat. Add the shredded chicken, roasted red peppers, paprika, oregano, garlic powder, salt, and pepper. Stir well to combine and heat through.
3. Pour in the coconut milk, and simmer for 5-7 minutes until the sauce thickens slightly.
4. Transfer the chicken and red pepper mixture to a greased 9×13-inch baking dish.
5. Bake for 15-20 minutes, allowing the casserole to become bubbly and slightly golden on top.
6. Garnish with fresh basil before serving.

The Roasted Red Pepper and Chicken Paleo Casserole offers a bright and savory flavor profile that’s both satisfying and healthy. The sweetness of the roasted red peppers pairs perfectly with the tender chicken, while the coconut milk adds a creamy richness without dairy. This dish is ideal for anyone on a Paleo or keto diet, providing a hearty meal full of flavor and nutrients. It’s a great option for a quick and delicious weeknight dinner or a make-ahead meal.

Note: More recipes are coming soon