Sheet Pan Dinners 2.0
This is always a popular lesson because everyone likes an easy dinner. Something delicious, but easy to put together and easy to clean up. Put these together during nap time and stick them in the oven before dinner. Easy! Enjoy!
SHEET PAN SAUSAGE AND VEGGIES
Amanda Cooks & Styles
1 12 oz. Kielbasa sausage, cut into 1" chunks
1 lb. chicken thighs or breasts, cut into 1" chunks
3 Russet potatoes, cut into 1" chunks
3 carrots, cut into 1" chunks
1 onion, cut into 1" chunks
4 garlic cloves, finely chopped
2 teaspoons olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
1/2 teaspoon paprika
1 teaspoon parsley
Preheat oven to 400 degrees.
Add all of the ingredients to a very large mixing bowl and toss to combine.
Pour onto sheet pan and spread into an even layer. Cover sheet with foil and transfer to the oven. Bake for 20 minutes covered.
Carefully remove foil from sheet and place back in the oven uncovered for 15 minutes.
Using a spatula, flip everything over and place back in the oven for another 10-15 minutes until chicken is cooked through and veggies are tender.
When done, remove from oven and let cool slightly before serving.
MAPLE GLAZED SALMON
The Seasoned Mom
2 sweet potatoes, peeled and cut into 1-inch cubes
2 tablespoons olive oil, plus more for drizzling
12 ounces broccoli florets
4 salmon fillets (about 4-6 ounces each)
1/4 cup maple syrup
2 tablespoons Dijon mustard
salt and pepper
Heat oven to 425°F.
Line a rimmed sheet pan with aluminum foil and spray with cooking spray.
Spread sweet potatoes and broccoli onto prepared pan and drizzle with 2 tablespoons of olive oil, or more as needed to fully coat the vegetables. Toss the vegetables in the oil and season with salt and pepper, to taste.
Roast for 10-15 minutes, or until potatoes are almost fork-tender.
While potatoes and broccoli are roasting, prepare the glaze for the salmon. In a small bowl, whisk together maple syrup, mustard, 1/4 teaspoon salt, and 1/4 teaspoon pepper.
Remove vegetables from oven and turn oven setting to BROIL on “high.” Spread broccoli and potatoes to outer edges of sheet pan to make room in the center for the fish.
Place salmon in center of tray, leaving at least 1/2-inch of space in between each fillet so that they cook evenly. Brush glaze on top of each piece of salmon.
Broil for 7-10 minutes, or until salmon flakes easily with a fork and top is browned and crispy. Potatoes and broccoli should be roasted and tender as well. The total broiling time will depend on the size and thickness of your fish.
Line the baking sheet with foil and parchment paper for easy cleanup. The maple glaze will drip down and burn on the pan, which is hard to get off later.
Total baking time will vary depending on the size and thickness of your fillets. You know the fish is done when it flakes easily with a fork. Be careful not to overcook the salmon or it will become dry.
If your salmon fillets are particularly thick, you might need to add them to the sheet pan with the vegetables for a few extra minutes in the oven before switching the temperature to BROIL.
Broiling gives the salmon a beautifully crisp exterior, while keeping the inside moist and tender. It also produces a great char on the outside of the broccoli and potatoes, which gives them so much extra flavor!
If it looks like your broccoli or potatoes are getting too dark and charred before the fish is done, remove them from the pan and return the salmon to the oven on its own.
Garnish with lemon wedges and your favorite fresh herbs, such as parsley, basil, thyme or chives. These add a nice, bright, colorful finishing touch.
SHEET PAN CRISPY CHEDDAR PORK CHOPS
The Recipe Critic
4 bone-in thick cut pork chops (can also use boneless)
salt and pepper
1/4 cup milk
2 cups Panko bread crumbs
2 cups cheddar chees,e shredded
1 tablespoon Italian seasoning
1 teaspoon garlic powder
1 pound Brussels sprouts, cut in half
1 pound baby potatoes, quartered
2 tablespoons olive oil
Preheat oven to 425 degrees. Spray a sheet pan with cooking spray or line with parchment paper.
In a shallow dish, whisk together egg and milk. In another shallow dish add Panko, cheddar cheese, Italian seasoning, and garlic powder.
Salt and pepper the pork chops and dredge them in the egg mixture and then coat them in the Panko mixture. Lay them on the sheet pan.
In a large bowl, add the Brussels sprouts and potatoes. Season with salt and pepper and toss with the olive oil. Lay them next to the pork on the sheet pan.
Bake for 15 minutes, then flip the pork over and continue baking for 12-15 minutes or until the pork reaches an internal temperature of 145 degrees.
MINI MEAT LOAF SHEET PAN DINNER
Taste of Home
2 large eggs, lightly beaten
1 cup tomato juice
3/4 cup quick-cooking oats
1/4 cup finely chopped onion
1/2 teaspoon salt
1-1/2 pounds ground beef
1/4 cup ketchup
3 tablespoons brown sugar
1 teaspoon prepared mustard
1/4 teaspoon ground nutmeg
3 large potatoes, peeled and cut into 1/2-inch pieces
3 tablespoons olive oil, divided
1/2 teaspoon garlic salt, divided
1/4 teaspoon pepper, divided
1 pound fresh asparagus, trimmed and halved
Preheat oven to 425°.
In a large bowl, combine eggs, tomato juice, oats, onion and salt.
Add beef; mix lightly, but thoroughly.
Shape into six 4x2-1/2-in. loaves; place on a sheet pan. Combine ketchup, brown sugar, mustard and nutmeg; brush over loaves.
Combine potatoes with 2 tablespoons oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat.
Add to pan in a single layer.
Bake 25 minutes.
Combine asparagus with remaining 1 tablespoon oil, 1/4 teaspoon garlic salt and 1/8 teaspoon pepper; toss to coat. Add to pan.
Bake until a thermometer inserted into meat loaves reads 160° and vegetables are tender, 15-20 minutes. Let stand 5-10 minutes before serving.
SHEET PAN STEAK AND VEGGIES
2 pounds baby red potatoes
16 ounces broccoli florets
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried thyme
salt and freshly ground black pepper, to taste
2 pounds (1-inch-thick) top sirloin steak, patted dry
Preheat oven to broil. Lightly oil a baking sheet or coat with nonstick spray.
In a large pot of boiling salted water, cook potatoes until parboiled for 12-15 minutes; drain well.
Place potatoes and broccoli in a single layer onto the prepared baking sheet. Add olive oil, garlic and thyme; season with salt and pepper, to taste. Gently toss to combine.
Season steaks with salt and pepper, to taste, and add to the baking sheet in a single layer.
Place into oven and broil until the steak is browned and charred at the edges, about 4-5 minutes per side for medium-rare, or until desired doneness.
Serve immediately with garlic butter, if desired.