This recipe is tried and tested and totally kid approved. Whether you are attempting a Whole30 or just want to eat healthy... put this meal on your weekly menu. The "ranch" dressing is my new favorite thing. I've been putting it on salads, using it as a dip for vegetables, and just generally lovin' it. Enjoy! - Lesley

Family dinner is equal parts terrifying and amazing. Terrifying because between getting stuck at work (or in traffic), picking up the kids, wrangling the dogs, mustering up the creative energy at the end of a long day at home with your little ones, it seems like you have approximately 23 minutes to feed everyone before there is a nuclear meltdown. But those few nights when dinner gets on the table quickly and easily, those night are pure magic. Bonus points if everyone actually enjoys what you make.

One of my favorite pieces of advice about family dinner is “Do something for future you”. The idea is to do something now - whether you brine some chicken or pull something from the freezer – that will help you make dinner in the future.

The following recipes are designed to cook together – get the sweet potato chips cooking while you bread the chicken, then turn up the oven and cook the chicken. The ranch dressing can be made the night before. Serve all three with a big green salad. It is one of those rare meals that parents and kids can enjoy together – again magic!

Sweet Potato Oven Chips
Serves 4

A mandoline is the perfect tool for slicing the sweet potato paper-thin. Look for an adjustable model at your local ethnic market where you’ll likely find the best deal. I also spotted this one online.

  • 1 large sweet potato, very thinly sliced
  • 1 tablespoon coconut oil
  • kosher salt

    Heat the oven to 375 degrees F. Toss the sweet potato with oil and season with salt. Arrange in single layer on two baking sheets and bake, flipping halfway, until crisp and golden, 20 to 25 minutes.

    Almond Flour Chicken Fingers
    Serves 4

    What kid doesn’t love chicken fingers? Heck, what husband doesn’t love them? This recipe is a grain and dairy free riff on the classic. A salt and lemon juice brine mimics the traditional buttermilk soak of Southern fried chicken, but skip it if you are short on time and add half a teaspoon of kosher salt to the spice mixture instead.

  • 3 large chicken breasts, approximately 1 1/2 pounds total
  • 3 cups water
  • 2 tablespoons kosher salt
  • 1 tablespoon fresh lemon juice
  • 1 teaspoons smoked paprika
  • ½ teaspoon toasted onion powder
  • ¼ teaspoon black pepper
  • 2 large egg whites, optional
  • 1 ½ cups almond flour

    Slice the chicken breast into ½ thick slices on the bias. Combine the water, salt, and lemon juice in a large lidded container. Add the chicken pieces and brine for at least 1 hour or overnight.

    Combine the paprika, onion powder, and black pepper in a small bowl.

    Remove the chicken from the brine and pat dry with paper towels. Sprinkle the spice mixture over the chicken pieces and set aside.
    Heat the oven to 400 degrees F. Line a baking sheet with parchment paper.

    Whisk together the egg whites with 1 tablespoon water in a shallow dish. Spread the almond flour into another shallow dish. Dip each piece of chicken in the egg mixture then roll in the almond flour. Space evenly on the prepared baking sheet.

    Bake the chicken fingers for 15 to 20 minutes or until golden brown. Cool slightly before serving.

    Just a tip: A squeeze of lemon on these chicken fingers is a lovely addition to the grown up’s servings.

    Coconut Milk Ranch Dip
    Yield 1 cup

  • 1 (14 ounce can) coconut milk, full fat or low-fat
  • 1 tablespoon spicy brown mustard
  • 1 tablespoon apple cider vinegar
  • 1 clove of garlic, minced
  • 2 tablespoons finely chopped chives
  • 2 tablespoons finely chopped fresh thyme
  • 1 tablespoon finely chopped fresh basil
  • 2 teaspoons finely chopped oregano
  • 1 teaspoon kosher salt
  • 1/2 teaspoon freshly ground black pepper

    Combine everything in a pint sized mason jar. Lid the jar and shake it like a polaroid picture for 1 minute. Store in the fridge for up to two weeks. Eat on everything. - Meghan

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    2. I've been meaning to ask you about that "ranch" dressing recipe. it was delicious! Looks like a lovely dinner.

    3. Can't wait to try all of this!! Sounds (& looks) so delicious. :)

    4. This comment has been removed by the author.


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