Sheet Pan Sausage and Peppers
Serves 6 What you need: 6 assorted colored bell peppers, cut into 1/2" strips (red, green, yellow, orange) 2 red onions, cut into 1/2” half-moon slices 12 Italian sausages 3 tablespoons olive oil 2 tablespoons Italian seasoning balsamic glaze grated parmesan cheese What to do Preheat the oven to 400F Spray a sheet pan with cooking spray Toss the bell peppers and onion with the olive oil and spread evenly on the sheet pan. Sprinkle with the Italian seasoning. Nestle the sausages on top of the peppers. Cook for 27 minutes, until the sausages are golden, and the vegetables look tender. Turn the oven to broil and cook for 3 minutes more until everything appears golden brown. Remove from the oven. Transfer to a serving platter and drizzle with balsamic glace and parmesan cheese. Temperature note: 160F for turkey or chicken sausages 145F for pork sausages |
Feta Cheese Spaghetti Squash
What you need 1 spaghetti squash split in half and seeds removed 8 oz block feta 2 cloves garlic minced 1 carton grape tomatoes halved 3-4 tablespoon olive oil Kosher salt Ground pepper Oregano Fresh basil or dill Balsamic glaze What to do Preheat oven to 400F degrees. Place split, seeded squash on a parchment lined baking sheet and drizzle with olive oil and salt. Break the feta in half and place it in the middle of each squash. Evenly top with garlic, tomatoes, and olive oil. Season with additional salt & pepper and oregano. Bake for an hour and 10 minutes until squash is tender and cheese is melted. Give it a gentle stir and top with basil or dill and a drizzle of balsamic glaze. Note: If the squash is difficult to cut, poke it with a fork and microwave 3-4 minutes. |
Sheet Pan Pork Chops, Potatoes, and Green Beans
Serves 4 What you need 1 lb. potatoes, halved, quartered or wedged 1 tbsp. olive oil Salt and pepper 4 boneless lean pork chops (or bone-in) 2 tbsp. ketchup 1 tbsp brown sugar 1 tbsp soy sauce 1 tsp Worcestershire sauce 1 tsp apple cider vinegar 1/2 tsp garlic powder 1/2 tsp chili powder 1/4 tsp pepper 3 cups green beans What to do Preheat the oven to 400 degrees Toss the potatoes with olive oil, salt, and pepper. Lay them out in a single layer on a baking sheet and place in the oven for 30 minutes. Meanwhile, mix together the ketchup, brown sugar, soy sauce, Worcestershire sauce, apple cider vinegar, garlic powder, chili powder, and pepper. Brush the pork chops with the marinade on both sides, reserving about a quarter of the marinade. Remove the sheet pan from the oven and push the potatoes to one side. Place the pork chops and beans on the baking sheet. Season the green beans with salt and pepper. Return to oven and cook for 10 minutes. Remove from oven and spoon the remaining marinade on top of the pork chops. Turn the oven up to broil for 2-3 minutes to caramelize the top. Pork chops should be 145 degrees. Since pork chops are lean, it is important not to overcook the pork. It is also recommended to let the pork chops rest for 3-5 minutes. (adapted from slendekitchen.com) |
Sheet Pan Asian Chicken Stir Fry
Serves 4 What you need 1 1/2 lbs. boneless skinless chicken breasts 1/4 cup soy sauce 2 tbsp teriyaki sauce 2 tbsp rice wine vinegar 1 tbsp sesame oil 1 tbsp honey (or brown sugar) 2 tsp Sambel Olek sauce or Sriracha 4 cups mixed Asian vegetables (pre-chopped bag of Asian veggies) Sesame seeds for garnish What to do Preheat the oven to 425 degrees. Cut the chicken into 1-inch slices. Mix together the soy sauce, teriyaki sauce, rice vinegar, honey, sesame oil, and garlic chili paste. Pour half over the veggies and half over the chicken. Stir to coat. Spread out the vegetables on a baking sheet. Bake for 8 minutes. Add chicken and bake for 10-12 minutes until chicken is cooked through (165 degrees) and veggies are tender. If desired, broil the last 1-2 minutes to brown the chicken. Sprinkle with sesame seeds just before serving Serve with white rice, brown rice, or quinoa (adapted from slendekitchen.com) |
Sheet Pan Chicken Fajitas
4 servings What you need: 4 tablespoons olive oil 2 tablespoons lemon juice (1 lemon) 2 teaspoons seasoned salt 2 teaspoons dried oregano 2 teaspoons ground cumin 1 teaspoon garlic powder 1/2 teaspoon chili powder 1/2 teaspoon paprika 1/2 teaspoon crushed red pepper flakes, optional 2 pounds boneless skinless chicken breast, cut into thin strips 1 medium sweet red pepper, julienned 1 medium green pepper, julienned 1 medium orannge pepper, julienned 1 onion, julienned 8-10 flour tortillas (8 inches), warmed Shredded cheese, salsa, guacamole, sour cream, spinach, etc What to do: 1. In small bowl combine oil, lemon juice and seasonings. Pour half over the chicken and half over the peppers/onion. Turn to coat; cover. If time allows refrigerate for 1 hour. 2. On a large baking sheet spread peppers and onion evenly. 3. Roast for 10 minutes in 400-degree oven. 4. Add the chicken and roast another 10 minutes. 4. Warm tortillas 5. Spoon filling down the center of tortillas; fold in half. 6. Serve with desired toppings. |
Sheet Pan Fish and Chips
Serves 4 What you need: 1 1/2 pounds russet potatoes (3 medium potatoes), cut into 1/2-in. wedges 1 Tablespoon olive oil kosher salt ground black pepper 1/2 cup panko bread crumbs 2 tablespoons unsalted butter, melted 1 teaspoon lemon zest 4 8-oz. skinless cod fillets 2 cups frozen sweet peas 1/2 teaspoon lemon zest Lemon wedges and Malt vinegar, for serving What to do: Preheat oven to 425°F. Toss potatoes with 1 tablespoon oil, salt, and pepper. Spread in an even layer on a parchment-lined baking sheet and roast for 25 minutes. Combine panko bread crumbs, butter and 1/2 teaspoon lemon zest in a small bowl. Push potatoes to the side of baking sheet; add cod. Season cod with salt and pepper. Top with panko mixture. Roast until potatoes and fish are golden and cooked through, about 10 minutes. Heat 1 tablespoon oil in a skillet over medium-high. Add peas; cook for 4 to 5 minutes. Add 1/2 teaspoon lemon zest, salt and pepper. Serve with cod, potatoes, lemon wedges, and malt vinegar. |
Garlic & Herb Roasted Shrimp
4 Servings What you need: 1/4 pound (1 stick) unsalted butter 2 tablespoons good olive oil 1 teaspoon minced garlic (1 clove) 2 teaspoons dried Rosemary 1 teaspoon Kosher salt 1/2 teaspoon freshly ground black pepper 2 large lemons 2 pounds jumbo shrimp, peeled with the tails on 8 oz penne pasta or 4 slices country bread, toasted Pinch freshly chopped parsley, for garnish (optional) What to do: Preheat the oven to 400 degrees Melt the butter in a large glass bowl. Add the olive oil, garlic, Italian Seasonings, 1 teaspoon kosher salt, and 1/2 teaspoon black pepper. Add the zest one of the lemons directly into the butter mixture. Juice the zested lemon and save. Stir the raw shrimp into the butter mixture. Pour the mixture onto a sheet pan. Cut the second lemon into thin slices and tuck among the shrimp. Roast for 12 to 14 minutes, just until the shrimp are firm, pink, and cooked through. After removing from oven pour the lemon juice over the shrimp. Serve hot over penne pasta or with toasted bread for dipping into the garlic butter. |