Meals With Monet: Weekly Meal Plan #26

Oh, sheet! It’s Friday, which can only mean one thing — it’s a new meal plan day! This week, we’re keeping it simple. Cooking a meal every night is chaos enough, so why add multiple dishes to that mess?  

This week’s plan is full of sheet pan recipes. That’s right — just one pan and you’re done! What’s more simple than just throwing the ingredients on a pan and baking? Absolutely nothing!

Grocery List

Monday: Sheet-Pan Chilaquiles

Thank you Pure Wow for the recipe!

Ingredients

• 4-6 Tbsp vegetable oil 

• 12-15 corn tortillas (quartered)

• Sea salt 

• 4 Tbsp chile powder

• 1 tsp garlic powder

• 2 cups chicken stock

• 5 eggs

Toppings:

• Cotija cheese (crumbled)

• 1  avocado (sliced)

• ¼ red onion (thinly sliced)

• ¼ cup thinly sliced radishes

• ¼ cup fresh cilantro sprigs

• Hot sauce

Directions

1. In a large skillet over medium-high heat, heat 3 tablespoons of oil. Add about a quarter of the tortilla wedges and cook, flipping once, until they are lightly golden and crispy, about 5 minutes. Transfer the cooked tortillas to a paper towel-lined plate and sprinkle with salt. Cook the remaining tortillas in batches, adding another 1-2 tablespoons of oil as needed. 

2. Preheat the oven to 375°F. 

3. In a bowl, whisk together the chile powder, garlic powder, and chicken stock. 

4. Reduce the heat under the skillet to medium and return half of the cooked tortillas to the pan. Add 2-3 ladles of the stock mixture. Cook, stirring the tortillas occasionally until most of the sauce has soaked into the tortillas and evaporated, about 3 minutes. Transfer the tortillas to a large baking sheet. Repeat with the remaining tortillas. 

5. Once all of the tortillas are on the baking sheet, gently crack the eggs on top. Bake until the egg whites are cooked through and the yolks are slightly soft — 12-15 minutes. 

6. Top with cotija cheese, avocado, red onion, radishes, cilantro, and hot sauce to serve.

Tuesday: Sheet Pan BBQ Blue Cheese Chicken Pizza

Thank you Foodie Crush for the recipe!

Ingredients

• 1 recipe store-bought pizza dough

• 4 Tbsp olive oil 

• ½ cup yellow onion (minced)

• 2 garlic cloves (minced)

• 1 cup ricotta cheese 

• 2 Tbsp heavy cream 

• ¼ tsp oregano

• Kosher salt and freshly ground black pepper

• 2 cups shredded mozzarella cheese

• 3 cups cooked chicken (shredded)

• ½ cup barbecue sauce

• ¾ cup sliced banana peppers (drained)

• ¾ cup crumbled blue cheese

• 3 green onions (chopped)

• Red pepper flakes (optional)

Directions

1. Bring your pizza dough to room temperature. Drizzle 2 tablespoons of olive oil on a  17” x 11.4” baking sheet. Gently press or poke the dough into the pan with your fingers, working it into the corners. Cover with plastic wrap, set it in a warm area of the kitchen and let it rise for another 30 minutes, or until it doubles in height.

2. Preheat the oven to 435°F. 

3. While the dough is rising, heat the remaining tablespoon of olive oil in a sauté pan over medium heat. Cook the onion until it’s translucent, about 4 minutes, stirring occasionally. Add the garlic to the pan and cook for 1 minute, stirring so the garlic doesn’t burn. Remove the pan from the heat and transfer the onion and garlic into a medium-sized bowl to cool. Stir in the ricotta cheese, heavy cream, oregano, and 1 tablespoon of olive oil. Season with kosher salt and freshly ground black pepper. 

4. Spread the ricotta cheese mixture onto the dough, leaving a 1-inch border. Top with the mozzarella cheese. 

5. Toss the chicken breast with barbecue sauce in a small bowl. Distribute the chicken, banana pepper, and half of the blue cheese evenly over the pizza. 

6. Bake for 20-25 minutes or until the bottom of the pizza is crisp and the cheese has melted. Top with the rest of the blue cheese and garnish with chopped green onions and red pepper flakes. Cut and serve.

Wednesday: Sheet Pan Shrimp Boil

Thank you Damn Delicious for the recipe!

Ingredients

• 1 lb. baby Dutch yellow potatoes 

• 3 ears of corn (cut crosswise into 6 pieces)

• ¼ cup unsalted butter (melted)

• 4 garlic cloves (minced)

• 1 Tbsp Old Bay seasoning

• 1 lb. medium shrimp (peeled and deveined) 

• 1 package smoked sausage (thinly sliced)

• 1 lemon (cut into wedges)

• 2 Tbsp chopped fresh parsley

Directions

1. Preheat the oven to 400°F. Lightly oil a baking sheet. 

2. In a large pot of boiling, salted water, cook the potatoes until they’re just tender — about 10-13 minutes. Stir in the corn for the last 5 minutes of cooking and drain the pot well.

3. In a small bowl, combine the butter, garlic, and Old Bay seasoning. 

4. Place the potatoes, corn, shrimp, and sausage in a single layer on the prepared baking sheet. Stir in the butter mixture and gently toss to combine. 

5. Place the sheet pan into the oven and bake for 12-15 minutes or until the shrimp are opaque and the corn is tender. 

6. Serve immediately with lemon wedges and garnish with parsley.

Thursday: Sheet Pan Honey Mustard Pretzel Chicken & Potatoes

Thank you Carl’s Bad Cravings for the recipe!

Ingredients

Chicken: 

• 8 chicken tenders 

• 1 egg

• Nonstick cooking spray

Honey Mustard Sauce: 

• ¾ cup mayonnaise

• ¼ cup honey

• 2 Tbsp yellow mustard

• 2 Tbsp Dijon mustard

• 1 Tbsp apple cider vinegar

• 1-2 tsp hot sauce

Potatoes:

• 3 cups chopped red potatoes 

• 1 Tbsp olive oil 

• ¼ tsp salt 

• ⅛ tsp pepper

Pretzel Coating:

• 2 cups crushed salted pretzels 

• ½ tsp dried parsley

• ¼ tsp onion powder

• ¼ tsp garlic powder

• ¼ tsp paprika

• ¼ tsp salt 

• ¼ tsp pepper

Directions

1. Preheat the oven to 400°F. Line a baking sheet with foil and spray with nonstick cooking spray.

2. Whisk together the Honey Mustard Sauce ingredients in a medium bowl. Remove ¼ cup of the sauce and, in a small bowl, whisk one egg to make your honey mustard egg wash. Set aside. 

3. Add potatoes, olive oil, salt, ⅛ teaspoon of black pepper, and 1 tablespoon of honey mustard sauce to the pan. Toss to coat and then spread the potatoes out evenly. Bake for 10 minutes. 

4. Meanwhile, whisk the pretzel coating ingredients together in a shallow dish. Pat the chicken dry with paper towels. Dredge the chicken in the honey mustard egg wash with one hand, letting the excess drip off, then dredge in the pretzel coating with the opposite hand, pressing the crumbs firmly into the chicken so they stick. Set the chicken on the oven baking rack to rest, if your potatoes aren’t out of the oven yet. 

5. Once the potatoes have cooked for 10 minutes, stir and push the potatoes to one side of the pan. Add the chicken in a vertical row and lightly spray them with nonstick cooking spray. Bake for 12-18 more minutes — just until the chicken is cooked through. If the potatoes aren’t done cooking, for whatever reason, then remove the chicken from the pan and continue to cook until the potatoes are tender. 

6. Serve the chicken with the remaining honey mustard sauce.

Friday: Sheet Pan Poblano Chicken Fajitas

Thank you Half-Baked Harvest for the recipe!

Ingredients

• 1 + ½ lbs. boneless chicken breasts (cut into strips)

• 1 Tbsp chili powder

• 1 tsp cumin 

• 1 tsp smoked paprika 

• 1 tsp garlic powder

• 1 tsp kosher salt and pepper

• 3 Tbsp olive oil

• 1 orange and red bell pepper (sliced)

• 1 poblano pepper (sliced)

• 1 sweet onion (thinly sliced)

• Juice of 1 lime (plus more for serving)

• ¼ cup fresh cilantro (chopped, plus more for serving)

• 8-10 flour tortillas (warmed)

• 2 cups steamed rice (for serving)

• Shredded cheddar (for topping)

• Sliced avocado (for topping)

• Salsa (for topping)

Directions

1. Preheat the oven to 425°F.

2. On a large baking sheet, toss together the chicken, chili powder, cumin, paprika, powder, salt, pepper, and 2 tablespoons of olive oil. Scoot the chicken to one side of the pan, arranging it in an even layer. 

3. Add the peppers, onions, and remaining 1 tablespoon of olive oil to the opposite side of the pan. Season with salt and pepper and toss to combine. Transfer the pan to the oven and bake for 20-25 minutes or until the chicken is cooked through and the peppers are beginning to char. 

4. Remove the pan from the oven and toss everything together with lime juice and cilantro. 

5. To serve, divide the rice among the warmed tortillas and top with chicken, peppers, cheese, avocado, and salsa.

Are you excited about these easy sheet pan recipes? What theme should we do next? Comment below!

For More Monet Meal Plans, Read These Articles Next: