Sheet Pan Dinners!!

Time savers on busy nights

This week’s dinner theme is SHEET PAN DINNERS. I cannot stress enough how easy these are to prep and make. Literally, CHOP, DUMP, SEASON, and ROAST. Done and Done. Line your sheet pan in foil and you don’t even have to scrub the pan.

You can prepare these in the morning and keep in a bag in the fridge until you are ready to use. Then, at dinner time, dump the bag on a sheet pan and pop into a preheated 350 degree oven for about 30 and you are good to go.

The real secret to these pans are the seasonings you add. I love a good premade spice blend because I don’t have time to figure out how to mix and match individual herbs and spices. I can handle olive oil, salt and pepper, but outside of that, it gets dicey. My favorites come from Trader Joe’s, and my NEWEST FAVE is “Everything but the Leftovers”. It smells just like Thanksgiving because of the sage and onion, etc. but it brings out the best flavor in anything you roast. I even put in on my scrambled eggs, and hot damn, those things are taken to a new level.

So, here is how I plan to construct my sheet pan dinners this week:

Monday: Italian Chicken Sheet Pan

• Main Ingredients: Boneless chicken thighs or breasts, tomatoes, whole green beans, onion
• Seasonings: Balsamic vinegar, dried basil, dried or fresh rosemary
• Chop tomatoes and onions into large chunks and trim the ends of the beans.
• Marinate chicken with olive oil, balsamic vinegar, salt and pepper, basil, and rosemary
• OR – if you don’t have time to marinate or just forget to, you can season with oil, s/p, and herbs. Wait on the balsamic vinegar until after roasting because it will burn if you pour it on the chicken before you roast it because it will just sit on top.
• Toss your vegetables and chicken onto the sheet pan and spread out nicely. Roast at 375 degree for 25 minutes or until the chicken is done. Hit the chicken again with a drizzle of balsamic for more flavor.
• Serve with crusty bread, pasta, or roasted spaghetti squash or zoodles.

Tuesday: Chicken Fajita Sheet Pan

This is easy – just follow this recipe from The Pioneer Woman: https://www.thepioneerwoman.com/food-cooking/recipes/a103105/sheet-pan-chicken-fajitas/

Wednesday: Cajun Sausage Sheet Pan

• Another easy one: https://preventionrd.com/2018/02/easy-sheet-pan-cajun-sausage-and-veggies-whole30-weekly-menu/

Thursday: Shrimp and Tomato Sheet Pan

This goes with pasta or rice : https://tastykitchen.com/recipes/main-courses/shrimp-tomato-sheet-pan-supper/

Sunday: Pork Loin with Potatoes and Root Vegetables

This one is my favorite because it’s easy but makes me feel like I’ve accomplished something elegant.

• Ingredients: Pork loin, russet potatoes, parsnips and/or carrots
• Seasonings: Keep it simple: Oil, salt and pepper.
• Chop, roast at 450 degrees for 20-30 minutes, and serve. Make sure your pork has reached at least 140 degrees at its thickest part. If the vegetables aren’t cooked crispy enough for you, just pop back in the oven for a couple of minutes while the pork rests.