These Sheet Pan Buffalo Turkey Meatball Spaghetti Squash Boats are a fun, low carb, twist on spaghetti and meatballs! The meatballs are filled with classic buffalo wing flavor with buffalo sauce, ranch, carrots, and celery, and they’re baked in the oven - yielding super juicy, meatballs & easy cleanup! The spaghetti squash is also roasted in the oven, and gets used as a vessel to serve the meatballs in. We love to serve the “boats” with an extra drizzle of buffalo sauce, creamy ranch dressing, cilantro, and scallions!

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Avocado Ranch Rotisserie Chicken by our friends at Snap Kitchen:

We can’t contain our excitement about our new Avocado Ranch Rotisserie Chicken meal that just hit the menu, so we figured we’d share the recipe with you! File this under perfection. 🙌

Our rotisserie chicken is packed with delicious protein and a buttery, herb marinade rich in antioxidants. And we’re taking it to the next level with a side of Tessemae’s Organic Avocado Ranch: this is a total stunner and a no-brainer to add to your weekly rotation (or your next Snap delivery 😉)! So grab your whisk, channel your inner chef, and snap a few pics for the Gram! #HowISnap 

MAKES 4 SERVINGS

gluten-free, keto-friendly, paleo, and Whole30 Approved

WHAT YOU NEED

• 4 chicken leg quarters
• 4 tbsp ghee 
• ⅓ cup olive oil 
• ⅓ cup garlic, minced 
• ½ tsp fresh thyme 
• 1 tbsp fresh rosemary 
• 1 1/2 tbsp sea salt 
• 2 tsp ground black pepper 
• Tessemae's Avocado Ranch for serving

6 STEPS FOR THE PERFECT ROTISSERIE CHICKEN

1. Preheat the oven to 450 F and line a large sheet tray with foil or parchment paper.
2. Mince garlic, thyme, and rosemary.
3. Melt ghee in the microwave for 15 seconds or on the stovetop on low heat until completely melted. In a large bowl, combine melted ghee, olive oil, minced herbs, garlic, salt and pepper and whisk until fully combined. Toss the leg quarters in the herb marinade until evenly coated.
4. Arrange the marinated chicken on the sheet tray, skin side up, with ample space in between each leg quarter.
5. Set a timer for 25 minutes, and continue to check every 5 minutes until the skin is golden brown and crispy approximately 35 to 40 min. The rendered fat on the sheet tray should be sizzling, creating an “oven-fried” effect. Ensure the internal temperature has reached at least 165 F. 
6. Let the chicken rest for 5 minutes before serving. Serve with Tessemae’s Organic Avocado Ranch and your veggie of choice! 

WHAT YOU DO

• Preheat the oven to 450 F and line a large sheet tray with foil or parchment paper.
• Mince garlic, thyme, and rosemary.
• Melt ghee in the microwave for 15 seconds or on the stovetop on low heat until completely melted. In a large bowl, combine melted ghee, olive oil, minced herbs, garlic, salt, and pepper and whisk until fully combined. Toss the leg quarters in the marinade until evenly coated. 
• Arrange the marinated chicken on the sheet tray, skin side up, with ample space in between each leg quarter. 
• Set a timer for 25 minutes, and continue to check every 5 minutes until the skin is golden brown and crispy approximately 35 to 40 min. The rendered fat on the sheet tray should be sizzling, creating an “oven-fried” effect. Ensure the internal temperature has reached at least 165 F. 
• Let the chicken rest for 5 minutes before serving. Serve with Tessemae’s Organic Avocado Ranch and your veggie of choice! 

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Take your platters up a notch with Tessemae's *new* Ranch Dips!

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Did you know that beating our Mayo into eggs makes the most tender, flavorful omelets you can imagine?! We filled ours with asparagus, smoked salmon, and Ranch. This meal is a perfect weeknight dinner or Sunday brunch!

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This creamy, dreamy chicken dish is so mouthwatering and delicious. Keep it keto and spoon over spring asparagus like we did for an amazing weeknight dinner! Or, serve with pasta for a meal even the kids will devour.

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