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Sheet Pan Blueberry Pancakes

Sheet Pan Blueberry Pancakes

Sheet Pan Blueberry Pancakes

 

3 cups all-purpose flour

2 T. baking powder

2 T. sugar

2 tsp. salt

2 ½ cups skim milk

2 large eggs

6 T. butter, melted

2 cups blueberries, or the fruit of your choice

 

Pre-heat the oven to 425 degrees. Line a half sheet pan (about 18”x13”) with parchment paper and mist it with cooking spray. In a large mixing bowl, add the flour, baking powder, sugar and salt and stir until well combined. Add the milk, eggs, and light butter and stir until smooth and combined. Pour the batter onto the prepared half sheet pan and spread it into an even layer with a rubber spatula. Sprinkle the blueberries over the top. Place into the heated oven and bake for 15 minutes. Allow to cool for a few minutes before slicing into 15 equal pieces (3 columns by 5 rows).

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

Sheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan AsparagusSheet Pan Lemon Brown Butter Salmon and Potatoes with Parmesan Asparagus

 

1 lb. baby potatoes, halved

4 T. extra virgin olive oil

kosher salt and black pepper

1 – 1 1/2 lb. salmon filet

2 T. cajun seasoning

1 T. lemon zest plus 2 T. lemon juice

2 tsp. red wine vinegar

1 C. arugula

1/2 C. fresh basil leaves, roughly torn

1/4 C. fresh dill, roughly torn

1 bunch asparagus, ends trimmed

1/2 C. grated parmesan

4 T. salted butter

 

Preheat oven to 425° F. On a large baking sheet, combine the potatoes, 2 T. olive oil, and a pinch each of salt and pepper. Toss well to coat. Bake for 15 minutes. Remove the potatoes from the oven. Add the salmon to the center of the pan (if the salmon is large, cut it into smaller portions). Rub 1 T. olive oil and the cajun seasoning. Add the asparagus to the pan and toss with the parmesan. Bake everything together for 10-15 minutes or until the salmon has reached your desired doneness. In a bowl, whisk together the lemon zest, red wine vinegar, and 1 T. olive oil. Season with salt and pepper. Add the arugula, basil, dill, and a pinch of chili flakes. Toss to combine. Add the butter to a medium pot set over medium heat. Allow the butter to brown, until it smells toasted, about 2-3 minutes. Stir often. Remove from the heat and stir in 1 T. lemon juice. Serve the salmon, potatoes, and asparagus together with the arugula salad on top. Drizzle the brown butter over the salmon. Notes: Homemade Cajun Seasoning: mix 2 1/2 T. smoked paprika, 2 T. garlic powder, 1 T. onion powder, 1 T. dried oregano, 1 T. dried thyme, 1 T. chili powder, 1 T. cayenne pepper, 1 1/2 T. kosher salt, and 1 T. black pepper. Makes 3/4 C.

Sheet Pan 30 Minute Sticky Apricot Chicken

Sheet Pan 30 Minute Sticky Apricot Chicken

Sheet Pan 30 Minute Sticky Apricot ChickenSheet Pan 30 Minute Sticky Apricot Chicken

 

1 1/2 lb. boneless chicken breasts, cut into 2 inch cubes

1 large egg, beaten

3 T. all-purpose flour, or gluten-free flour

kosher salt and black pepper

1 T. extra virgin olive oil, or sesame oil

3/4 C. high quality apricot preserves

1/4 C. low sodium soy sauce

2 T. balsamic vinegar

2 cloves garlic, finely chopped or grated

1 inch fresh ginger, grated

1/2 – 1 tsp. red pepper flakes

1 bunch asparagus, or broccoli – chopped (see note)

1/4 C. fresh basil leaves

sesame seeds and rice, for serving

 

Preheat the oven to 475° F. Line a baking sheet with parchment paper or grease with oil. Add the chicken, egg, and a pinch of pepper to a bowl. Toss to combine. Add the flour to another bowl. Dredge the chicken in batches through the flour, tossing to coat. Place the chicken on one side of the prepared baking sheet. Drizzle with olive oil. Bake for 12 minutes. Flip the chicken, then add the asparagus to the other side of the pan. Toss with 1 T. oil, salt, and pepper. Return to the oven another 5 minutes, until the chicken is cooked through. Reduce the oven temp to 425° F. Meanwhile, mix the apricot preserves, soy sauce, balsamic vinegar, garlic, ginger, and red pepper flakes in a glass jar or bowl. Pour the sauce over the chicken, tossing to combine. Return everything to the oven for 3 minutes, until the sauce coats the chicken, watch close the sauce can burn. Serve the chicken, asparagus, and sauce over bowls of rice topped with basil and sesame seeds. Notes: If using Broccoli: add the broccoli to the s:eet pan when you begin roasting the chicken as it will take longer to cook than the asparagus. Coconut Rice: Combine 1 (14 oz.) can coconut milk and 1/2 C. water in a medium pot. Bring to a low boil. Add 1 C. jasmine rice, 1 T. butter, and a pinch of salt. Stir to combine, cover, then turn the heat down to the lowest setting possible. Allow the rice to cook 10 minutes on low, then turn the heat off completely and let the rice sit, covered, for another 15-20 minutes (don’t take any peeks inside!). Remove the lid and fluff the rice with a fork.

Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

Sheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped FetaSheet Pan Pesto Chicken and Lemon Butter Potatoes with Whipped Feta

 

2 lb. boneless chicken breasts or thighs, cut into 2-3 inch pieces

1 medium shallot, finely chopped

1/2 C. basil pesto, homemade or store-bought

zest and juice of 1-2 lemons

kosher salt and black pepper

crushed red pepper flakes

2 T. extra virgin olive oil

3-4 medium russet potatoes, cut into 2 inch pieces

2 T. salted butter

2 cloves garlic, finely chopped or grated

1 T. sesame seeds

1/2 C. (4 oz.) oil packed sun-dried tomatoes, chopped, and reserve the oil

1 T. chopped fresh dill or thyme

2 T. white or regular balsamic vinegar

pita/naan and fresh herbs, for serving

Whipped Feta

8 oz. feta cheese

1/4 C. plain greek yogurt

2 T. extra virgin olive oil

 

Preheat oven to 425° F. In a medium bowl, combine the chicken, pesto, shallot, lemon zest, and a pinch each of chili flakes, salt, and pepper. Let sit 15 minutes. On a baking sheet, toss the potatoes with olive oil. Season with salt and black pepper. Roast for 20 minutes, or until tender. Remove the potatoes from the oven. Add the butter, lemon juice, garlic, and sesame seeds, toss to coat, then push the potatoes to one side of the pan. Put the chicken on the other side. Return the pan to the oven and roast for 20 minutes more, until the chicken is cooked through. Meanwhile, make the tomato vinaigrette. In a bowl, whisk together 1/4 C. of the reserved sun-dried tomato oil, 2 T. lemon juice, and the balsamic vinegar until combined. Stir in the sun-dried tomatoes, dill, and season with salt, pepper, and red pepper flakes. To make the feta. Combine all ingredients in a food processor and pulse until smooth and creamy. The feta can be kept in the fridge for up to 3 days. To serve, spread the feta onto plates and drizzle with the vinaigrette. Add the potatoes and chicken, top with fresh herbs. Serve pita on the side. Enjoy!

Sheet Pan Sticky Gochujang Chicken Meatballs

Sheet Pan Sticky Gochujang Chicken Meatballs

Sheet Pan Sticky Gochujang Chicken MeatballsSheet Pan Sticky Gochujang Chicken Meatballs

 

1 lb. ground turkey or chicken

2 T. low sodium soy sauce or tamari

1-2 T. Gochujang (Korean chili paste)

3 green onions, finely chopped

1 inch fresh ginger, grated

1 clove garlic, minced or grated

1 large head broccoli, cut into florets

2 T. sesame oil or extra virgin olive oil

Sauce

1/3 C. low sodium soy sauce or tamari

2 T. honey

2 T. rice vinegar

1-2 T. Gochujang (Korean chili paste)

1 inch fresh ginger, grated

2 cloves garlic, grated

1 T. toasted sesame oil

1/4 C. plain Greek yogurt or avocado oil mayo

rice, sesame seeds, chiles, and Kimchi, for serving

 

Preheat the oven to 450° F. Line a baking sheet with parchment. To make the meatballs. Add the chicken, soy sauce, Gochujang, green onions, ginger, and garlic, to a bowl. Mix until just combined. Coat your hands with a bit of oil, and roll the meat into rounded T.-size balls (will make 15-16 meatballs). Place on the prepared baking sheet. The mix will be wet, but it will firm up in the oven. Add the broccoli to the other side of the baking sheet and toss with 1 T. oil, salt, and pepper. Transfer to the oven and bake for 15 minutes or until the meatballs are crisp and cooked through. Meanwhile, make the sticky Gochujang sauce. In a small pot, combine the soy sauce, honey, rice vinegar, Gochujang, ginger, garlic, sesame oil, and 1/4 C. water. Bring the sauce to a boil for 5 minutes, until the sauce thickens and reduces by about 1/4. Remove from the heat. Remove the broccoli from the baking sheet. Pour about half the sauce over the meatballs, tossing to combine. Return to the oven for 2-3 minutes, until the sauce coats the meatballs. Combine 2-3 T. of the remaining sticky Gochujang sauce from step 3 with the yogurt. Serve the meatballs and sauce over bowls of rice topped with additional green onions, and sesame seeds. Serve the broccoli on the side.

Easy Greek Sheet Pan Chicken Souvlaki and Potatoes

Easy Greek Sheet Pan Chicken Souvlaki and Potatoes

Easy Greek Sheet Pan Chicken Souvlaki and PotatoesEasy Greek Sheet Pan Chicken Souvlaki and Potatoes

 

4 T. extra virgin olive oil

1 1/2 lb. boneless chicken breasts or small thighs

2 lemons, 1 zested and juiced, 1 halved

2 T. balsamic vinegar

1 T. chopped fresh oregano (or 2 tsp. dried)

1 T. smoked paprika

1 shallot, finely chopped

5 cloves garlic, finely chopped or grated

1 large pinch each kosher salt and black pepper

1 large pinch red pepper flakes

1 lb. russet or baby potatoes, cut into 1 inch chunks

2 red bell peppers, sliced

1 medium yellow onion, sliced

1/2 C. oil packed sun-dried tomatoes

1/3 C. kalamata olives, pitted

3 T. toasted pine nuts (optional)

8 oz. cubed feta cheese

1/2 C. plain Greek yogurt

mixed fresh herbs, for serving

 

Preheat oven to 425° F. In a medium bowl, combine 2 T. olive oil, the chicken, lemon zest, lemon juice, balsamic vinegar, oregano, paprika, shallot, 4 cloves garlic, and a large pinch of each salt, pepper, and red pepper flakes. Toss well to combine. Let sit 15-20 minutes. On a rimmed baking sheet, toss the potatoes with 2 T. olive oil. Season with salt and black pepper. Add the lemon halves. Roast for 20 minutes, or until tender. Remove the potatoes from the oven and nestle the chicken around the potatoes. Arrange the bell peppers and onions around the chicken, arranging everything in an even layer. Drizzle over 1 T. olive oil, season with salt and pepper. Return the pan to the oven and roast for 20-25 minutes more, until the chicken is cooked through. Meanwhile, combine the sun-dried tomatoes and their oil, the olives, pine nuts, and feta in a bowl. In a separate bowl, combine the yogurt, 1 clove garlic, and a pinch of salt. To serve, divide the chicken, potatoes, peppers, and onions between plates. Spoon the feta mix and yogurt over the chicken. Top with a handful of fresh herbs. Eat and enjoy!

Sheet Pan BBQ Chicken Pizza

Sheet Pan BBQ Chicken Pizza

Sheet Pan BBQ Chicken Pizza

 

2 T. extra virgin olive oil

2 yellow onions, thinly sliced

kosher salt and black pepper

3/4 C. apple cider

1/2 lb. pizza dough, homemade or store-bought

1 C. cooked shredded chicken

1/2 C. BBQ sauce

2 T. chopped fresh chives

1/2 C. fresh cilantro or parsley, chopped

1/4 C. ranch dressing (homemade sauce in notes)

1 C. shredded whole milk mozzarella

1 C. shredded gouda or cheddar cheese

1/2 C. grated parmesan

fresh herbs

 

Position the oven rack in the upper 1/3 portion of your oven. Preheat the oven to 500° F. Place the pizza dough on a lightly oiled quarter sheet pan. Gently press the dough until it covers most of the sheet pan. Cover and let sit while you prep the pizza. In a large skillet set over medium-high heat combine the olive oil, onions, and a pinch of salt. Cook 5 minutes, until softened. Add half the apple cider and continue cooking another 5 minutes, until the cider has mostly evaporated. Add the remaining cider and cook another 5 minutes or until the onions are golden and caramelized. Remove from the heat. In a bowl, combine the chicken, 1/3 C. BBQ sauce, chives, and cilantro/parsley. To assemble. Grab the dough and spread on the ranch, you may not need it all. Add a drizzle of BBQ sauce if you’d like, then layer on the onions, chicken, and cheeses. Sprinkle with cilantro. Slide into the preheated oven and bake for 10 minutes, rotate the pizza, and bake another 3-5 minutes or until the crust is golden and the cheese has melted. Top the pizza with fresh herbs, additional BBQ sauce, and/or ranch. ENJOY! Ranch: Mix 1/2 C. plain greek yogurt or sour cream, 2 T. buttermilk, 2 T. fresh chopped chives, 1 tsp. dried parsley, 1 tsp. dried dill, 1/2 tsp. garlic powder, 1/2 tsp. onion powder, and a pinch each of kosher salt and black pepper in a glass jar or measuring cup.

Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies

Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies

Sheet Pan Garlic-Parmesan Chicken Tenders with Veggies

 

1 1/4 lbs boneless skinless chicken breasts , sliced into 1 1/4-inch thick strips

1/2 C. plain bread crumbs

1/4 C. + 2 T. slightly packed , finely grated parmesan cheese

3/4 tsp dried basil

1/4 tsp each dried oregano , thyme and crushed rosemary

Salt and freshly ground black pepper

5 T. olive oil , divided

2 cloves garlic , minced

1 lb fresh green beans , tops trimmed

1 C. grape tomatoes , sliced into halves

 

Preheat oven to 400 degrees. Line a large rimmed baking sheet with parchment paper. In a shallow dish whisk together bread crumbs, parmesan, basil, oregano, thyme, and rosemary and season with salt and pepper to taste. Add 4 T. olive oil to a separate shallow dish and stir in garlic. Working with one chicken tender at a time, dredge both sides in olive oil then immediately transfer to bread crumb mixture and coat both sides, while pressing to adhere. Transfer to one side of the baking sheet. Repeat process with remaining chicken tenders and placing them in a row along one side of baking sheet. Spread remaining bread crumbs over tops of chicken and gently press. On opposite side of baking dish, toss green beans with 1 T. olive oil. Spread beans to edges of baking dish, sprinkle with salt and pepper to taste. Roast in preheated oven 23 – 25 minutes, tossing green beans once halfway through cooking, until chicken is golden brown and green beans are crisp-tender (if you want the tomatoes roasted too add them during the last 10 minutes of cooking). Remove from oven, sprinkle tomatoes over green beans. Serve warm, garnish chicken with fresh parsley if desired.

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

Sheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive ButterSheet Pan Hoisin Glazed Pork Tenderloin with Roasted Green Beans and Potatoes with Garlic-Chive Butter

 

Ingredients:

2, 1 lb. pork tenderloins, trimmed

1/4 C. hoisin sauce

1 lb. green beans, stems trimmed

1 1/2 lb. small Yukon gold potatoes, cut in half lengthwise

3 T. olive oil

kosher salt and freshly ground pepper

4 T. butter, softened

2 T. fresh chives, minced

4 garlic cloves, minced

nonstick cooking spray

 

Lower oven rack to middle lower position and preheat oven to 450 degrees. Spray heavy duty baking sheet with nonstick cooking spray. In a large bowl, combine green beans with 1 T. of olive oil, 1/4 tsp. of kosher salt and 1/4 tsp. of freshly ground pepper. Toss well. Arrange green beans in center of baking sheet. In the same bowl, toss potatoes with 2 T. of olive oil, 1/4 tsp. of kosher salt and 1/4 tsp. of freshly ground pepper. Transfer to baking sheet and arrange on either side of green beans, cut side down. If needed, they can be layered. In the same bowl, add the tenderloins with the hoisin sauce. Toss well. Lay tenderloins, not touching, over green beans and brush with remaining hoisin sauce from the bowl, sprinkle lightly with salt and pepper. Roast for 20 to 25 minutes, or until thickest part of tenderloins reaches 140 degrees on a meat thermometer. While tenderloin is roasting, combine butter, chives, garlic, 1/4 tsp. salt and 1/4 tsp. pepper. When tenderloin is done cooking, remove sheet pan and top each tenderloin with one T. of garlic herb better and let pork tenderloin rest at least 10 minutes before slicing. Top potatoes and green beans with the remaining two T. of garlic herb butter and serve.

Sheet Pan Honey Lemon Chicken with Asparagus

Sheet Pan Honey Lemon Chicken with Asparagus

Sheet Pan Honey Lemon Chicken with Asparagus

 

8-10 chicken tenders or 4 chicken breasts, sliced horizontally

salt and black pepper to taste

3 T.  coconut aminos , can also sub with gluten-free tamari or low-sodium soy sauce

3 T.  fresh lemon juice 1 lemon

1/3 cup honey

2 tsp. toasted sesame oil OR macadamia nut oil

1/2 T.  finely chopped cilantro , can leave out if you’re not a fan of cilantro

Seasonings:

1 1/2 tsp. salt

1/2 tsp. garlic powder

½ tsp. black pepper

1/2 tsp. chili powder leave out if sensitive to spice

1/2 tsp. cumin

1/2 tsp. smoked paprika

For the Vegetables:

1 cup broccoli florets

1 lb bunch of asparagus , trimmed

 

Preheat oven to 400ºF. Spray a large sturdy baking sheet with cooking spray or for easier clean-up, line with parchment paper or heavy duty foil. Place the chicken on prepared baking sheet. Season with salt and black pepper to taste. In a small bowl, combine soy sauce, lemon juice, sweetener, sesame oil, and cilantro together. Drizzle 1/3 of the sauce over the chicken.  Bake for 5 minutes. Meanwhile, combine the seasonings in a small bowl and set aside. After 10 minutes, remove baking pan from the oven, flip the chicken and place the asparagus and broccoli a long the sides of the chicken. Sprinkle the chicken and vegetables with seasonings and drizzle sauce over the vegetables and some more on the chicken (reserve 1 tsp. for the end). Return the oven back to the pan and bake for another 10-15 minutes, or once the chicken is cooked through and has reached an internal temperature of 165ºF. (You may want to remove the vegetables first (so they don’t overcook) if the chicken is not cooked through yet, depending on your level of preference.)  Drizzle the chicken with additional sauce and turn the oven to broil for -2 minutes, until the chicken has a nice brown color (watch closely so the chicken does not burn). Sprinkle with chopped parsley and sesame seeds, if desired and serve hot.

Za’atar And Parmesan Smashed Broccoli

Za’atar And Parmesan Smashed Broccoli

Za’atar And Parmesan Smashed Broccoli

 

1 large broccoli crown, approximately 1 pound

½ tsp. garlic powder

1 tsp. za’atar

¾ cup grated Parmesan

 

Cut the broccoli crown into florets. Slice any large florets in half. Preheat the oven to 425 F. Line a large baking sheet with parchment paper. Place a large pot filled with water over high heat. When the water is boiling, add the broccoli to the pot. Cook the broccoli for 5 minutes, or until tender. Drain the broccoli in a colander. Place the broccoli on the baking sheet. Use a glass to gently press the broccoli flat. Sprinkle the garlic powder and za’atar over the broccoli. Sprinkle the Parmesan over the broccoli. Bake for 10 minutes, or until the cheese has melted and is lightly crisp. Serve.

Sheet Pan Scrambled Eggs

Sheet Pan Scrambled Eggs

Sheet Pan Scrambled Eggs

 

12 large eggs

¼ C. milk (whole milk or 2% is best)

¼ tsp. kosher salt

¼ tsp. coarse ground black pepper, more to taste

 

Optional Mix-Ins (1 ½ C. total)

cooked and crumbled bacon (or cooked ham or cooked sausage)

vegetables (see note)

shredded cheese

sliced green onions

 

Preheat oven to 350ºF. Spray a 10 x 15-inch rimmed sheet pan (see note) with nonstick cooking spray. Whisk eggs, milk, salt, and pepper together in a large bowl until well combined, but not frothy. If you prefer, a blender or electric mixer can be used for this step. 12 large Our Family eggs, ¼ C. milk, ¼ tsp. kosher salt, ¼ tsp. coarse ground black pepper, more to taste Pour into prepared pan. If desired, sprinkle evenly with toppings (see notes for tips). For best results, try to limit the total amount of added topping to 1 ½ C. Bake for 17 minutes or until eggs are set. Let eggs cool in pan for 3 to 4 minutes before cutting into squares. Serve eggs on a toasted English muffin for an easy breakfast sandwich. Refer to the post for more serving ideas.  Notes:  Adding vegetables: Try finely diced bell peppers or onions, sliced mushrooms, shredded spinach. Vegetables should be very thinly sliced or diced, or pre-cooked to ensure they cook through. Mushrooms should be cooked first because of their high water content which may make the eggs watery.  Adding meat: All meat should be fully cooked prior to adding to eggs.

 

Different size pans: Cook time will change based on what size pan you use. It will also vary slightly depending on what toppings you add. Use the below times as a guide.

 

12 x 17-inch pan – 14 minutes

10 x 15 inch pan (with toppings) – 17 minutes

9 x 13 inch pan –  24 minutes

Sheet Pan Greek Chicken Thighs

Sheet Pan Greek Chicken Thighs

Sheet Pan Greek Chicken Thighs

 

6 (1 ½ lb | 680 g) chicken thighs bone in, skin on

1 pound (453 g) potatoes diced

1 tsp. sea salt

1 tsp. black pepper

1 T.  garlic clove

1 T.  crushed dried oregano

¼ cup (2.02 fluid oz | 60 ml) extra virgin oil

2 medium (7.05 oz | 200 g) red bell pepper cut in cubes

3 small red onion chopped

2 medium lemon

¼ cup (1.55 oz | 45 g) green olive

¼ cup (1.55 oz | 45 g) black olive

 

¼ cup (2.29 oz | 65 g) feta cheese crumbled

¼ cup fresh parsley chopped

 

Preheat the oven to 395 F. Add chicken thighs, potatoes, salt, pepper, garlic, oregano, and oil to a sheet pan. Toss all together and transfer to the oven. Cook for 15 minutes.  Remove and add bell pepper and onion. Squeeze lemon on the chicken and vegetables. Leave the lemon on the sheet pan. Cook for another 15 minutes.  Check the chicken for doneness (You can check with an instant-read thermometer or cut into it and the juices run clear.) Add the olives and feta. Roasted chicken thighs with bell peppers, olives, and garlic on a baking sheet. Garnish with parsley and serve.

Baked Lemon Pepper Chicken Wings

Baked Lemon Pepper Chicken Wings

Baked Lemon Pepper Chicken Wings

 

1 ½ pounds bone-in chicken wings – I used both wings and drumsticks

3 T. olive oil

salt and pepper to taste

 

6 T. butter – melted

½ tsp. cracked black pepper

juice from ½ lemon – about 3 tablespoons

2 tsp. honey

 

Preheat oven to 425 degrees. Line a baking sheet with foil and place a cooling rack on top of the foil. Arrange chicken wings in a single layer (not touching) and brush with olive oil on both sides. Season generously with salt and pepper on both sides. Bake for 25-35 minutes until crispy. Whisk together butter, honey, cracked black pepper, and lemon juice. Brush onto chicken wings. Serve immediately.

Sheet Pan Breakfast

Sheet Pan Breakfast

Sheet Pan Breakfast

 

1 package Simply Potatoes Shredded Hash Browns

3 T. olive oil

1 ½ tsp. Italian seasoning blend – OR Southwest seasoning blend

salt and pepper – to taste

1 cup shredded cheddar cheese – or Monterey Jack cheese

6-8 breakfast sausage links

6 large eggs

chopped green onions, parsley, thyme, or cilantro

 

Preheat oven to 425 degrees. Arrange the hash browns on a greased baking sheet. Drizzle with olive oil, then sprinkle with Italian or Southwest blend seasonings and salt and pepper to taste, toss to combine. Mix the spices around onto the hash browns. Gently push the hash browns onto one half of the sheet pan so that the other half is empty. Bake these alone for 10 minutes. Add sausage links to the pan and bake for 15-20 minutes. Crack the eggs and add them one at a a time to the empty area of the baking sheet. Do not touch them. Sprinkle cheese over the hash browns. Carefully transfer the pan back to the oven and bake for another 10 minutes or until the sausages are done and egg yolks are cooked to your preference. Season eggs with salt and pepper and garnish everything with fresh herbs of choice. Serve immediately.

Sheet Pan Garlic Butter Steak and Potatoes

Sheet Pan Garlic Butter Steak and Potatoes

Sheet Pan Garlic Butter Steak and Potatoes

 

2 large ribeye or sirloin steaks about 1 1/2 inches thick, room temperature

1 pound baby yellow potatoes halved

1 pound fresh green beans trimmed

2 T.  avocado oil

1 tsp. garlic powder

½ tsp. onion powder

¼ tsp. salt

¼ tsp. black pepper

Garlic butter:

¼ cup salted butter softened to room temperature

1 garlic clove minced

1 ½ tsp. grated Parmesan cheese

1 tsp. fresh chopped chives

¼ tsp. fresh chopped parsley

 

Preheat oven to 375­°F and grease a large baking sheet. If you haven’t already, move 2 large ribeye or sirloin steaks to the counter to allow them to come to room temperature. Place 1 pound baby yellow potatoes and 1 pound fresh green beans on the baking sheet, and toss with 2 T.  avocado oil. In a small bowl, combine the 1 tsp. garlic powder, ½ tsp. onion powder, ¼ tsp. salt, and ¼ tsp. black pepper. Reserve 1 tsp. of the mixture, then sprinkle the remaining seasoning over the top of the vegetables. Roast the vegetables in the oven for 25 minutes. Remove from the oven and turn and stir the vegetables on the pan. Push the vegetables (carefully) to one side of the baking sheet to make room for the steaks. While the vegetables cook, combine all garlic butter ingredients in a small bowl and set aside.  Place the steaks on the baking sheet and sprinkle them with the 1 tsp. reserved seasoning. Broil for 3-4 minutes, then remove from the oven. Cover the vegetable portion of the sheet pan with aluminum foil, flip the steaks, and broil for another 3-4 minutes. Remove the baking sheet from the oven and spread the garlic butter over the steaks. Carefully cover the baking sheet with aluminum foil and allow to rest for about 10 minutes. Serve!  This yields medium-rare steaks. Add 2 more minutes of broil time for medium steaks. Bringing the steaks to room temperature is essential to making sure they are tender when baked in the oven. Do not put cold steaks into the oven! You can use sirloin steaks or ribeye steaks for this recipe. The ribeyes are much more tender, but the sirloin steaks are a more budget-friendly option and turn out pretty tender and juicy.

Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

Sheet Pan Lemon Herb Chicken with Rainbow Vegetables

 

2 boneless skinless chicken breasts pounded thinly (can also use chicken thighs but will have to adjust cooking times to 40 minutes)

4 T.  lemon about 1 lemon

1 tsp. lemon zest

3 T.  olive oil

1 tsp. honey or maple syrup

2 tsp. sea salt

1/2 tsp. dried oregano

1/2 tsp. dried thyme

1/4 tsp. black pepper

1/2 tsp. garlic powder

1/2 tsp. smoked paprika

1/2 cup cherry tomatoes cut in half

1/2 red bell pepper cut into 1″ chunks

1/3 cup chopped carrots

1/2 orange bell pepper cut into 1″ chunks

1/3 yellow bell pepper cut into 1″ chunks

1/3 cup snap peas

1/3 cup broccoli florets

1/3 cup chopped zucchini

1/2 cup baby potatoes cut in half

1/2 cup purple baby potatoes cut in half

1/2 cup radish

 

Preheat oven to 400 F. Grease a large baking sheet with oil or line with parchment paper or aluminum foil for easier cleanup. In a medium bowl, combine the lemon juice, lemon zest, olive oil, honey, and seasonings. Pour 1/2 into a large resealable zip-top bag and add chicken. Seal tightly and rub marinade into chicken. Add chopped vegetables separately (according to the colors of the rainbow if you want to arrange them like I did – if not just add them all together) to the bowl with the remaining marinade (reserving 1-2 tsp. for topping chicken at the end). Toss vegetables and arrange onto the prepared sheet pan, either in separate rows according to colors of the rainbow, or any way you like. Add chicken to the pan and bake in the oven for 8 minutes. Toss vegetables and flip chicken, then return to the pan to bake for another 10-12 minutes, or until the chicken is cooked through (depending on how thick your chicken is – I pounded mine to pretty thin pieces so they cooked fast). Drizzle with reserved marinade. Serve hot with your favorite side

Sheet Pan Black Bean Breakfast Burritos (Meal Prep)

Sheet Pan Black Bean Breakfast Burritos (Meal Prep)

Sheet Pan Black Bean Breakfast Burritos (Meal Prep)Sheet Pan Black Bean Breakfast Burritos (Meal Prep)

 

2 tsp. ground cumin

1 tsp. chili powder

1 tsp. garlic powder

1 tsp. smoked paprika

Kosher salt

One 15.5-oz. can black beans, drained and rinsed

1 green or red bell pepper, cored, seeded, and roughly chopped (about 1 C.)

1 large yellow onion, roughly chopped (about 1½ C.)

1 jalapeño pepper, seeded and finely chopped

2 T. olive oil

10 large eggs

Six 9- or 10-inch gluten-free tortillas

2 oz. Cheddar, shredded (⅔ C.)

 

Preheat the oven to 400°F. Line a sheet pan with parchment paper and set aside. If you’re prepping for the fridge or freezer, pull out six 12-inch lengths of aluminum foil for wrapping. Skip this step if serving all six at once. In a medium bowl, mix the cumin, chili powder, garlic powder, smoked paprika, and 1 tsp. salt. Add the black beans, bell pepper, onion, jalapeño, and oil and mix well. Transfer the mixture to the sheet pan and spread it in one even layer. Roast until the onions and peppers are softened, 10 to 12 minutes. Meanwhile, in the same medium bowl, whisk the eggs and a pinch of salt until no streaks remain. Use a spatula to push the vegetables to the outer edges of the sheet pan, creating about a 10 × 6-inch rectangle in the middle of the tray. Pour the egg mixture into the center of the rectangle. Return the pan to the oven, stirring to scramble halfway through with a fork or spatula, until the eggs are opaque and fluffy, 7 to 9 minutes. Mix the vegetables and eggs together with a spatula until evenly combined. Wrap the tortillas in one or two damp paper towels and microwave until softened and pliable, about 1 minute. To assemble, place the six 12-inch sheets of aluminum foil on the counter. Place 1 tortilla on top of each foil sheet. Dividing evenly, spoon the shredded Cheddar into the middle of each tortilla and top with the egg mixture. To wrap up the burrito, fold the sides of the tortilla into the center. Then, starting at the bottom, roll tightly toward the top into a cigar shape. Immediately wrap the burrito tightly in the foil sheet. Transfer to the refrigerator or freezer for storage. To reheat: From the refrigerator, remove the foil and microwave until warm, 1½ to 2 minutes. From the freezer, remove the foil and microwave until warm, 2½ to 3 minutes. If desired, heat 1 T. oil in a skillet and pan-fry the burrito over medium heat for 2 minutes on each side.

Sheet Pan Chicken Fried Rice

Sheet Pan Chicken Fried Rice

Sheet Pan Chicken Fried RiceSheet Pan Chicken Fried Rice

 

2 T. sesame oil

3 C. cooked long grain white rice

1 lb. boneless skinless chicken breasts, diced

1/2 C. diced onion

1/2 C. carrot, diced or cut in rounds

2 cloves garlic, minced

1/4 C. soy sauce

2 T. rice wine vinegar

2 large eggs, beaten

1/2 C. frozen peas

Chopped green onion, for garnishing

Sriracha sauce, for serving

 

Preheat the oven to 400°F. Coat a 16×12-inch rimmed baking sheet pan with 2 T. sesame oil. In a large bowl, toss together the rice, chicken, onion, carrots, minced garlic, soy sauce and rice wine vinegar until well combined. Spread the rice mixture evenly across the prepared sheet pan. Place in the middle rack of the oven and bake until the rice begins to crisp, about 25 minutes. Toss the rice on the sheet pan, scraping up any stuck-on pieces. Drizzle the beaten eggs over the rice and toss to coat again. Arrange the rice mixture back into an even layer and sprinkle the peas evenly across it. Return the sheet pan to the oven and continue baking until the eggs are cooked, about 10 minutes. Toss the rice on the sheet pan again. Garnish with chopped green onions just before serving. Serve with sriracha and soy sauce.

Beef and Bean Sheet Pan Quesadilla

Beef and Bean Sheet Pan Quesadilla

Beef and Bean Sheet Pan QuesadillaBeef and Bean Sheet Pan Quesadilla

 

13 (8 to 10-inch) flour tortillas

1 lb. ground beef

1 (16 oz.) can refried beans

1 (1 oz.) package taco seasoning

3 C. shredded Mexican style cheese

Softened butter, for greasing the pans

For Serving:

guacamole

sour cream

pico de gallo

cilantro

 

Preheat oven to 425°F. Coat the inside of a 18×12 rimmed sheet pan with butter, making sure to cover completely. Lay 10 tortillas on the sheet pan, starting with the corners and overlapping a bit to cover the entire pan, leaving about two inches hanging over the edge of the pan. Brown ground beef and then stir in the taco seasoning and refried beans. Stir to combine well. Spread ground beef mixture over tortillas in the sheet pan. Sprinkle evenly with the shredded cheese. Lay three tortillas down the middle of the pan. Fold edges of the tortilla left hanging over the pan to cover completely. Use a toothpick to hold the edges in place, if needed. Butter the bottom side of a second rimmed sheet pan. Remove the toothpicks and place on top of the tortillas, buttered side down, pressing it down just a bit. Bake for 30 minutes. Remove top sheet pan and let bake for another 5 minutes or until golden brown all over the top. To serve, cut into squares and serve with your favorite quesadilla toppings.

Sheet Pan Southern Meatloaf

Sheet Pan Southern Meatloaf

Sheet Pan Southern Meatloaf

 

2 lb. Lean Ground Beef (96% lean)

2 tsps. Dried oregano

2 tsp. Salt

1/2 tsp Ground pepper

2 Eggs (beaten)

1/4 cup Milk

1/2 cup Italian style breadcrumbs

3 cloves Garlic (pressed)

1/4 cup Fresh parsley (chopped)

1 Onion (grated)

1 1/2 cups Ketchup

2 T. Worcestershire sauce

 

Preheat the oven to 375°F. Combine the ketchup and Worcestershire sauce and mix to combine. Set aside. Mix together the eggs, milk, breadcrumbs, garlic, parsley, and onion. Set aside. In a large bowl, add ground beef, oregano, salt and pepper. Then add the bread crumb mixture and use your hands to mix until just combined. Spread the mixture on a sheet pan (mine is 10”x15” x.75”) to the edges and make sure that it is even throughout. Then spread the ketchup mixture over the top. Bake for 20 minutes, then turn to broil and cook for an additional 3-5 minutes to thicken and caramelize the topping. Meatloaf should have an internal temperature of 160°F when done. Let cool 5 minutes, then sprinkle with parsley and serve warm. Enjoy!

Strawberry Sheet Pan Pop Tart

Strawberry Sheet Pan Pop Tart

Strawberry Sheet Pan Pop TartStrawberry Sheet Pan Pop Tart

 

4 ready-to-bake pie crusts

1 and 1/2 C. strawberry preserves

3 T. softened butter, for brushing

2 C. powdered sugar

4 T. milk

Sprinkles, for garnishing

 

Preheat oven to 375°F. On a large cutting board, roll two of the ready-to-bake pie crusts together. Use a pastry wheel or sharp knife to cut the combined crusts to measure a rectangle that is 12×16-inches or the best size that will fit your sheet pan. Gently roll the crust up and transfer it to a large sheet pan that has been sprayed with non-stick cooking spray. Spread the strawberry jam on the center of the pie crust leaving a 1-inch border around the edges. On the same large cutting board, roll the other two ready-to-bake pie crusts together and trim so that it is the same size rectangle you have already on the sheet pan. Gently roll the top crust up and transfer it to lay evenly over the top of the strawberry jam topped crust on the sheet pan. Using your fingers, pinch together the two crusts all around the edges of the pop tart. Then use a fork to gently press and seal the edges together to seal the jam in. Use a toothpick to poke holes all over the top of the center of the pop tart. Brush all over the top and edges of the pop tart with the softened butter. Bake for about 25 minutes or until the crust is golden brown, rotating the sheet pan halfway through the baking time. If the jam starts to seep out of the edges and you’re not using a rimmed sheet pan, either place a larger pan underneath the pan in the oven so the jam doesn’t drip into your oven or remove the pop tart and scoop the jam from the pan and then return it to the oven to continue baking. Remove the pop tart from the oven and let cool while you make the icing. In a small mixing bowl, whisk together the powdered sugar and milk until smooth and of spreading consistency. Spread icing on top of the center of the pop tart leaving the crimped edges showing. Immediately sprinkle with sprinkles. Slice and serve.

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

Sheet Pan Dinner: Crispy Ramen Noodles with Glazed Tofu & Roasted Shredded Cabbage

 

Dried ramen noodles (at least 9 ounces) although you can use spaghetti if you can’t find ramen noodles (do NOT include any flavor packets)

2 T.s neutral oil, such as grapeseed

Kosher salt

1 14-ounce package extra-firm tofu, pressed to remove the liquid, patted dry and cut into 1/4-inch thick slices

Half a small head of cabbage, outer leaves and core removed, thinly sliced or shredded

A handful of cilantro leaves

For the marinade

4 T.s hoisin sauce

1/2 cup soy sauce

2 T.s sesame oil

2 T.s maple syrup

3 garlic cloves, minced or pressed

2 tsps sesame seeds

A good-sized (2″) knob of fresh ginger, peeled and finely minced or grated

A squirt of sriracha, or more to taste

 

if you like things spicy Preheat the oven to 450 degrees F. Bring a pot of water to a boil for the noodles. Make the marinade by combining all the ingredients in a small bowl and mixing well. Cook the noodles according to the package instructions then drain and toss with a splash of grapeseed or olive oil. Dip the tofu slices in the marinade on both sides and lay them on one of the baking sheets. Toss the sliced cabbage with salt and grapeseed oil until well-coated and lay it on the other half of the baking sheet the tofu slices are on. Put the tray in the oven and set a timer for 10 minutes. Meanwhile, arrange the ramen noodles on the other baking sheet. When the timer goes off, check the cabbage and tofu, stirring or flipping as needed then put it back in the oven along with tray of noodles and set a timer for 10 minutes. Check both trays and stir the noodles some to ensure that the ones on top get crispy but not burned, toss the remainder of the marinade over the noodles and bake for another 5 minutes or until the top noodles are crispy and lightly browned. Remove trays, let cool, sprinkle with sesame seeds, chopped scallions, fresh cilantro and serve.

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

Sheet Pan Sumac Roasted Strawberries with Greek Yogurt Creme

 

1 pound strawberries halved

½ cup water

2 T. sumac

1 cup fresh mint chopped with stems; divided

1 tsp. vanilla extract

3 ½ cups Greek yogurt

½ cup powdered sugar

1 lemon zested and juiced

¼ cup heavy cream

1 tsp. sea salt

 

Preheat oven to 425°.  Toss strawberries, water, sumac, half of the chopped mint and vanilla on a baking tray. Roast in oven 25 minutes. Mix yogurt, sugar, lemon zest, juice, cream and salt; let set in fridge for one hour. Spoon into glasses, cream then berries, repeat.

Chicken Legs with Red Onions & Parsnips

Chicken Legs with Red Onions & Parsnips

Chicken Legs with Red Onions & Parsnips

 

6 whole chicken legs with skin

1 1/2 tsp. salt

½ lemon

1 lb (450 g) parsnips, peeled and halved lengthwise

6 small red onions, peeled and halved

3 garlic cloves, unpeeled and crushed

10 to 12 sage leaves

2 T.  (30 ml) olive oil

1/2 tsp. ground black pepper

 

With the rack in the middle position, preheat the oven to375°F(190°C). Line a sheet pan with foil. On a work surface, season the chicken with the salt and rub all over with the lemon half. Lay the chicken out on the sheet pan, skin-side up. Squeeze the lemon juice into a large bowl. Add the remaining ingredients and toss to coat the vegetables well. Arrange the mixture around the chicken on the sheet pan, placing the onions cut-side down. Bake for 1 hour 15 minutes or until the vegetables are tender and the meat falls easily from the bones, turning the parsnips over halfway through. Serve with a green salad, if desired.

Sheet Pan Pork Chops with Spicy Brussels Sprouts

Sheet Pan Pork Chops with Spicy Brussels Sprouts

Sheet Pan Pork Chops with Spicy Brussels Sprouts

 

16–18 Brussels sprouts, ends trimmed, quartered (about 12 oz)

2 T. extra-virgin olive oil

2 T. sugar

½ tsp red pepper flakes

½ tsp pumpkin pie spice

Kosher salt, to taste

4 (1½-inch-thick) single-bone pork rib chops (about 2 lb)

Freshly ground black pepper, to taste

2 T. Dijon mustard

1 T. balsamic vinegar

 

Preheat oven to 425°F. Place a heavy-gauge sheet pan on center rack of oven.

In a medium bowl, toss Brussels sprouts, oil, sugar, red pepper flakes, pumpkin pie spice and salt. Season both sides of pork with salt and pepper. Remove sheet pan from oven. Use tongs to arrange pork in a single layer; sprinkle Brussels sprouts around pork (save bowl). Return pan to oven. Reduce heat to 375°F; cook 18–20 minutes or until pork registers 155°F–160°F on a meat thermometer. In same bowl used to mix Brussels sprouts, whisk mustard, vinegar and a splash of water. Drizzle over pork and Brussels sprouts and serve.

Sheet Pan Mojo Chicken and Potatoes

Sheet Pan Mojo Chicken and Potatoes

Sheet Pan Mojo Chicken and Potatoes

 

½ recipe Mojo Criollo

4 boneless skinless chicken breasts cut in half OR 4 chicken thighs

3 tablespoon olive oil

½ teaspoon garlic powder

¼ teaspoon red pepper flakes

2 lb multi-colored baby potatoes washed and sliced in half

4 teaspoon kosher salt

4 teaspoon freshly cracked black pepper

Chimichurri to serve

 

Reserve 3 tablespoon mojo for the potatoes. In a large zip top bag or shallow dish, marinate chicken for 15-30 minutes up to 4 hours. Preheat oven to 400 degrees F. In a large bowl or large zip top bag, whisk together the reserved mojo, olive oil, garlic powder, red pepper flakes, 2 teaspoon salt and 2 tablespoon pepper. Add potatoes and toss around to coat well. Put potatoes onto a baking sheet, along with marinated chicken. Season the chicken with the remaining 2 teaspoon salt and 2 teaspoon pepper, then pour the oil and mojo mixture from the bowl used with the potatoes over the chicken and potatoes on the baking sheet. Bake in oven for 45-50 minutes, or until chicken is cooked through (chicken is done at 165 degrees F). Serve immediately, with chimichurri sauce.

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

Sheet Pan Garlicky Pork Chops with Cauliflower & Pomegranate

 

1/2 T. dark brown sugar

1 tsp. kosher salt, plus more as needed

2 tsp. cumin seeds, divided

1/2 tsp. ground cumin

1/2 tsp. freshly ground black pepper, plus more as needed

1/4 tsp. crushed red pepper flakes, or to taste

2 garlic cloves, finely grated or minced

2 bone-in pork chops, about 1 1/2 inches thick (1 3/4 pounds total)

1 large head cauliflower (about 2 pounds), trimmed and cut into bite-size florets

2 T. extra-virgin olive oil

Fresh cilantro, mint, or parsley leaves and tender stems, torn, for serving

2 T. pomegranate seeds, for serving

Lemon wedges, for serving

 

Heat the oven to 4509F. In a small bowl, mix together the brown sugar, salt, 1 tsp. of the cumin seeds, the ground cumin, black pepper, red pepper flakes, and garlic until it resembles wet sand. Smear the mixture all over the pork and let sit at room temperature while the cauliflower roasts, or in the refrigerator for up to 24 hours. On a rimmed sheet pan, toss the cauliflower with the oil and a large pinch each of salt and black pepper. Spread the mixture out into one layer and roast for 15 minutes. Sprinkle the remaining 1 tsp. cumin seeds over the cauliflower and give the florets a stir. Add the pork to the same pan, nestling the chops in with the florets. Roast for 10 minutes. Flip the chops over and give the florets another stir. Continue roasting until the pork is cooked through and the cauliflower is browned and tender, 5 to 10 minutes longer. Transfer the pork to a cutting board and slice the meat off the bones. Serve the pork and cauliflower sprinkled with the herbs and pomegranate seeds, with the lemon wedges on the side for squeezing.

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

Sheet Pan Roasted Lemony Parmesan Cabbage and Bacon

 

4 C. (1 pound) green cabbage, chopped into 3 x ½ inch strips

½ pound applewood smoked bacon, sliced into ¼ inch pieces

1 medium white onion, thinly sliced

4 ounces grated parmesan cheese

2 T. lemon zest

1 tsp. kosher salt

¾ tsp. pepper

3 T. olive oil or neutral vegetable oil

1 tsp. crushed red pepper flakes (optional)

2 T. fresh chives, finely chopped

 

Preheat the oven to 400°F. Coat a rimmed sheet pan (13” x 18”) with nonstick cooking spray. Layer all ingredients evenly across the pan and place into the preheated oven. Roast the cabbage and bacon for 40 minutes, stirring halfway through for even cooking. Once the tips of the cabbage are brown and the bacon is crisp, remove the pan from the oven and serve immediately.

Miso-Glazed Salmon with Roasted Sugar Snap Peas

Miso-Glazed Salmon with Roasted Sugar Snap Peas

Miso-Glazed Salmon with Roasted Sugar Snap Peas

 

Sweet and savory miso-glazed fish is one of the easiest dinners out there, especially when you pair it with sugar snap peas, roasted until tender on the very same pan. Rice would be the obvious side dish here, but the Buttery No-Cook Couscous works equally well and gets you there even faster.

 

4 (6-ounce) skin-on salmon fillets, about 1 inch thick

Kosher salt and freshly ground black pepper

1 1/2 T. maple syrup, agave, or honey

1 T. white or red miso

1 T. fresh lime juice, plus lime wedges for serving

2 tsp. soy sauce

1 tsp. fish sauce (optional; you can use more soy sauce instead)

1 garlic clove, grated

1 pound sugar snap peas, trimmed

2 T. extra-virgin olive oil

Pinch of crushed red pepper flakes

1/4 C. coarsely chopped fresh cilantro, both leaves and tender stems

 

Heat the oven to 4009F and, if you like, line a sheet pan with a silicone liner or parchment paper (helpful when it’s time to clean up). Season salmon fillets with V2 tsp. each of salt and black pepper and place them on a plate. In a small bowl, whisk together the maple syrup, miso, lime juice, soy sauce, fish sauce (if using), and garlic. Pour the mixture on top of the salmon and gently massage the marinade all over the fish. Let the fish marinate at room temperature while you start the peas. In a medium bowl, toss the sugar snap peas with the oil, red pepper flakes, and a big pinch each of salt and black pepper. Spread the peas on the sheet pan. Roast the peas for 5 minutes. 4. Toss the peas, then push them over to one side of the sheet pan so there’s room for the salmon. Add the salmon to the pan, skin side down. Continue roasting until the salmon is cooked through and opaque on top and the sugar snap peas are crisp-tender, 10 to 12 minutes longer. Sprinkle with cilantro and serve with lime wedges for squeezing.  Green beans, broccolini, or cherry tomatoes can stand in for the sugar snap peas. Or try another kind of fish. Just look for pieces that are about 1 inch thick, or you may have to adjust the timing slightly.

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

Sheet Pan Crispy Lemon Chicken with Potatoes, Oregano, and Capers

 

1 lemon

1 3/4 pounds Yukon Gold potatoes, peeled and thinly sliced

2 1/2 tsp. dried oregano, divided

1 1/2 tsp. kosher salt, divided, plus more to taste

3/4 tsp. freshly ground black pepper, divided

3 T. extra-virgin olive oil, divided

2 1/4 to 2 1/2 pounds bone-in, skin-on chicken thighs and drumsticks **

3 fat garlic cloves, minced or finely grated

Crushed red pepper flakes

Torn parsley, basil, or mint leaves, for serving

1 T. drained capers, for serving

Lemon wedges, for serving (optional)

 

Heat oven to 425°F and, if you like, line a sheet pan with parchment paper or a silicone liner (not essential but helpful for cleaning up). Grate the zest from the lemon into a large bowl and cut the naked lemon in half. Set aside. Put the potatoes, ½ tsp. oregano, ½ tsp. salt, and ¼ tsp. black pepper onto the prepared sheet pan, tossing well to coat. Spread potatoes out into a single layer. Squeeze one lemon half all over potatoes and drizzle with 1 T. of the oil. Roast potatoes for 15 minutes. While the potatoes are roasting, pat the chicken dry with paper towels and season all over with the remaining 1 tsp. salt and ½ tsp. black pepper. To the bowl with the lemon zest, stir in the garlic, remaining 2 tsp. oregano, and a large pinch of red pepper flakes. Add chicken and toss well, making sure it gets well coated with all the seasonings. After the potatoes are roasted for 15 minutes, add chicken to the pan, placing the pieces skin side up on top of potatoes. Drizzle chicken and potatoes with remaining 2 T. olive oil. Continue to roast until chicken and potatoes are cooked through and everything is golden and crisped, 25 to 30 minutes longer. Transfer chicken and potatoes to a platter or serving plates and sprinkle with torn herbs. Scrape the pan juices into a bowl, squeeze in the remaining lemon half and stir in the capers. Drizzle a little of the sauce over the chicken and potatoes and serve remaining sauce on the side.  ** If you’d rather use bone-in breasts, let the potatoes roast for 25 minutes, then add the chicken and roast for 20 to 25 minutes longer.

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

Sheet Pan Sumac Spiced Chicken with Plums

 

1 lemon zested

½ tsp brown sugar (optional for caramelization)

1 T. ground sumac

2 tsp. kosher salt

½ tsp. black pepper

½ tsp. cinnamon

½ tsp. allspice

2 T. extra-virgin olive oil

2 garlic cloves, grated or minced

6-8 chickens thighs skin on bone in

1 small bunch thyme, more for garnish

 

8-10 small-Med size plums, halved or quartered if large (any variety)

2 shallots, sliced into ¼-inch-thick rounds

1 T. honey

1 T. extra-virgin olive oil

½ tsp. salt

½ tsp. cinnamon

¼ tsp. allspice

1 bay leaf, torn in half

 

Place the lemon zest in a small bowl (Set aside the zested lemon) Stir in the sumac, salt, pepper, sugar if using, cinnamon,and allspice into the lemon zest. Stir in the olive oil and the garlic. Rub it all over the chicken and allow to marinate for 1 hour to overnight / remove from fridge and allow to come to room temp while oven is preheating Preheat oven to 400°F. Toss together plums, shallots, honey, oil, salt, cinnamon, allspice, bay leaf and 2 T. water. Spread out ½ the plum mixture evenly over the bottom of the pan. Then scatter the thyme over them and Place chicken over the plums in the pan. Roast for 30 minutes. Then remove and REDUCE oven temp to 350 degrees F baste the chicken with pan juices and squeeze the juice of the lemon over the chicken and scatter remaining plums onto the pan then continue to roast until the chicken is golden-skinned and cooked through, 10-15 minutes. Once done serve with the plums and more thyme and lemon wedges for garnish. Serve with rice, couscous or some crusty bread to enjoy the pan juices with.

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

Sheet Pan Gnocchi with Wild Mushrooms and Ricotta

 

1 (17- to 18-ounce) package or 2 (9-ounce) packages refrigerated gnocchi

2 (4-ounce) packages sliced wild mushroom mix

1 bunch scallions, white and light green parts chopped, dark green parts thinly sliced, divided

5 T. extra-virgin olive oil, divided, plus more for drizzling

Salt and freshly ground black pepper

1 C. full-fat ricotta cheese

1 lemon

 

Heat the oven to 450 degrees. While the oven is heating, combine the gnocchi, mushrooms and scallion whites and light green parts with 1/4 C. oil on the sheet pan. Season with salt and pepper and toss well. Transfer to the oven and roast, stirring halfway through, until the mushrooms and gnocchi are browned and beginning to crisp, about 20 minutes. While the gnocchi cooks, combine the ricotta with the remaining 1 T. oil in a small bowl. Zest the lemon over the top, season to taste with salt and pepper, and stir well. Slice the zested lemon in half. Once the gnocchi are finished, dollop the ricotta mixture on top of and between the gnocchi. Sprinkle with some of the dark green scallion slices to taste (you likely won’t need them all). Squeeze the lemon over the top to taste and drizzle with a bit more olive oil. Serve.

 

Sheet Pan Pork Chops with Asparagus and Fennel

Sheet Pan Pork Chops with Asparagus and Fennel

Sheet Pan Pork Chops with Asparagus and Fennel

 

2 bulbs fennel, bulbs trimmed and cut into 1-inch wedges, plus a few fronds for serving

1 lemon

3 T. extra-virgin olive oil, divided

Salt and freshly ground black pepper

4 (1- to 1 1/2-inch-thick) boneless pork loin chops

1 bunch asparagus, trimmed

About 1 ounce Parmesan cheese

 

Place a sheet pan on the middle rack of the oven. Set the other oven rack in the position closest to the broiler. Heat the oven to 450 degrees. While the oven is heating, place the fennel wedges in a medium bowl. Zest the lemon over the fennel. Add 1 T. oil and season with salt and pepper. Toss to coat. Season the pork chops with salt and pepper. Use 1 T. olive oil to lightly coat the sides of the chops. When the oven is hot, carefully remove the sheet pan and add the fennel. Spread in an even layer. (Reserve the bowl.) Nestle the pork chops in the fennel. Bake on the middle rack for 15 minutes. Meanwhile, in the reserved bowl, toss the asparagus with the final T. olive oil and season with salt and pepper. When the 15-minute timer is up, remove the sheet pan and switch the oven to broil. Spread the asparagus over the fennel. Return to the oven on the top rack and cook until the vegetables are lightly charred and the pork is browned and registers 145 degrees with an instant-read thermometer, about 5 minutes. Cut the lemon in half and squeeze the juice over the pork and vegetables. Use a vegetable peeler to shave Parmesan cheese over the pork and vegetables, garnish with the fennel fronds, and serve.

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

Sheet Pan Chicken with Vegetables & Creamy Garlic Lemon Sauce

 

1/4 cup extra virgin olive oil

1 1/2 tsp. salt

1 tsp. onion powder

1 tsp. ground cumin

1/2 tsp. light brown sugar

1/2 tsp. ground black pepper

1/2 tsp. dried oregano

1/4 tsp. chili powder

1/4 tsp. smoked paprika

1/8 tsp. ground cayenne pepper

1 1/2 – 2 lb Boneless Skinless Chicken Thigh

 

1 lb asparagus, ends broken off, then cut into half

3 oz baby bella sliced mushrooms

1/2 pint grape tomatoes, halved

2-3 T. extra virgin olive oil

salt and pepper

 

2 T. butter

2 T. flour

3 cloves garlic, minced

1/4 tsp. red pepper flakes

3/4 cup low sodium chicken broth

1 cup fat free Half & Half

1/4 cup Parmesan cheese

1/2 T. dried basil

zest + juice of one medium lemon

salt and pepper

 

Begin by combining all the seasonings for the chicken spice rub. Set aside, then trim the chicken thighs into similar sizes, removing any fat if needed. Brush each piece of chicken with olive oil, then rub each side thoroughly with the spice rub. Preheat the oven to 400 degrees and line a large baking sheet with parchment paper. Carefully place all of the chicken on one half of the paper, then toss the asparagus in a bit of olive oil, salt and pepper and place those on the other side of the sheet. Cover with aluminum foil and bake for 12-15 minutes. While the chicken and asparagus are baking toss the mushroom and tomatoes in a bit of olive oil and salt and pepper. Once the chicken and asparagus are almost done, add the mushrooms and tomatoes to the pan on top of the asparagus and bake uncovered for another 12-15 minutes. While the chicken is baking, melt the butter for the sauce in a medium saucepan. Once melted, slowly whisk in the flour. Add the garlic and red pepper flakes, whisking together, then slowly stir in the chicken broth. Add the half and half, Parmesan, basil, lemon zest and lemon juice, salt and pepper. Bring to a boil, stirring occasionally, then reduce to simmer until sauce thickens and reduces just a bit. Remove from heat. Serve as is, or over some brown and wild rice mixed with a bit of the creamy garlic lemon sauce for a full, flavorful meal. Drizzle some of the sauce over the chicken (and rice), it perfectly balances the heat of the spice rub on the chicken thighs with smooth and creamy taste of the sauce.

Sheet Pan Sausage with Cabbage and Pickled Onions

Sheet Pan Sausage with Cabbage and Pickled Onions

Sheet Pan Sausage with Cabbage and Pickled Onions

1 head green or red cabbage, halved, cored, and cut into 1-inch wedges (about 1 1/2 pounds)

1 red or yellow onion, halved and cut into 1/2-inch wedges

6 T. olive oil

1 tsp. kosher salt

Freshly ground black pepper

4 sweet or spicy Italian sausages

Quickled onions or 1 T. cider vinegar

Dijon mustard, for serving

 

Preheat the oven to 450°F. Toss together the cabbage, onion, and oil on a rimmed baking sheet. Season with the salt and several grinds of black pepper and nestle the sausages among the vegetables. Roast, shaking the baking sheet halfway through, until the cabbage is brown on the edges, 25 to 30 minutes. Turn the oven to broil and broil until the onions and sausages are browned, about 3 minutes more. Scatter the pickled onions over everything and serve with Dijon mustard.

Ranch Pork Chops and Potatoes Sheet Pan Dinner

Ranch Pork Chops and Potatoes Sheet Pan Dinner

Ranch Pork Chops and Potatoes Sheet Pan Dinner

 

3 tablespoons olive oil

2 pounds baby potatoes

6 pork chops (either boneless or bone-in will work)

1 ounce ranch dressing mix ((1 oz package))

1 teaspoon smoked paprika

1 tablespoon oregano (dry)

1 teaspoon ground black pepper

1 tablespoon fresh parsley (chopped)

 

Preheat your oven to 400°F . Spray a baking sheet with cooking spray. Place potatoes and pork chops on the baking sheet and drizzle the olive oil over the pork chops and potatoes and toss well. In a small bowl mix together the ranch seasoning, smoked paprika, oregano and black pepper. Rub the seasoning over the pork chops and the potatoes. I didn’t find the need for additional salt, but feel free to season with salt to taste. Place the baking sheet in the oven and roast for about 30 minutes or until the pork chops are cooked through and the potatoes are fork tender. The internal temperature of the chops should reach 145°F (63°C) when cooked. Also please note that all ovens are different, and some may take longer and some may require less time. Garnish with chopped parsley then serve immediately.

Sheet Pan Barbecue Chicken and Sweet Potatoes 

Sheet Pan Barbecue Chicken and Sweet Potatoes 

Sheet Pan Barbecue Chicken and Sweet Potatoes

 

2 sweet potatoes, peeled and cut into ½ inch chunks

1 head broccoli, cut into large florets

3 T. olive oil

2 tsp chili powder

¾ tsp salt, divided

¾ tsp pepper, divided

1½ lb boneless, skinless chicken breasts

1 cup barbecue sauce

3 T. honey

2 cloves garlic, minced

 

1 (14-oz) loaf French bread

 

Preheat oven to 425°F. Toss together potatoes, broccoli, oil, chili powder, and ¼ tsp each salt and pepper on a large greased rimmed baking sheet; spread in a single layer. Cut chicken in half crosswise, and pound to an even thickness between plastic wrap using a meat mallet. Arrange chicken among vegetables; sprinkle with ½ tsp each salt and pepper. Stir together barbecue sauce, honey, and garlic; pour over chicken. Bake 25 to 30 minutes or until chicken is done and vegetables are browned and tender.

Caprese Gnocchi Sheet Pan

Caprese Gnocchi Sheet Pan

Caprese Gnocchi Sheet Pan

 

4 cups cherry tomatoes

1 pound gnocchi (fresh or frozen)

3 tablespoons olive oil

½ teaspoon salt (or to taste)

½ teaspoon pepper (or to taste)

2 cups bocconcini balls

fresh basil leaves (roughly chopped)

balsamic reduction (optional)

 

Preheat the oven. Preheat the oven to 400°F. Combine ingredients. Toss together the cherry tomatoes, gnocchi, olive oil, salt, pepper directly on the prepared rimmed baking sheet. Do not add the bocconcini at this time. Arrange all the ingredients in an even layer on the baking sheet.  Bake. Transfer to the oven and roast for about 15 to 20 minutes or until the gnocchi are plump and the tomatoes have begun to burst. Remove from the oven, add the bocconcini balls to the baking sheet, and toss everything together with a spatula. The residual heat from the pan, will soften the bocconcini. Finish and Garnish. Garnish with fresh basil and drizzle with balsamic reduction if preferred.

Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi (Sheet Pan)

Warm Winter Vegetable Salad with Halloumi

 

5 T. extra-virgin olive oil, divided

2 garlic cloves, finely chopped

1½ tsp. kosher salt

1 tsp. Aleppo-style pepper

½ small head of red cabbage (about 10 oz.), cut into 1″ pieces

1 medium red onion, cut into 8 wedges through root end

1½ lb. winter squash, preferably delicata, halved, seeds removed, sliced crosswise ½” thick

1 large pita bread, split into 2 layers, cut or torn into 1½”–2″ pieces

8 oz. Halloumi cheese, cut into 1″ pieces

2 T. apple cider vinegar

1½ tsp. ground sumac

Mint sprigs (for serving)

 

Preheat oven to 425°. Coat a rimmed baking sheet with 1 Tbsp. oil. Mix garlic, salt, Aleppo-style pepper, and 3 Tbsp. oil in a large bowl. Add cabbage, onion, and squash and toss to coat. Spread out on prepared baking sheet (keep bowl handy) and roast until squash is browned underneath, 25–30 minutes. Toss pita, Halloumi, and remaining 1 Tbsp. oil in reserved bowl. Scatter over vegetables, then turn vegetables over with a large spatula. Roast until squash is fork-tender and cabbage, onion, pita, and Halloumi are browned in spots (cheese should be soft inside), 15–20 minutes. Remove from oven and drizzle with vinegar. Top with sumac and mint.