sausage sheet pan dinners
I want everyone to know that I’m writing this and eating chips because the thought of getting out all of my pots and pans and making dinner right now is probably the worst thought I’ve had all day. And honestly, who wants to make a big to-do about dinner anymore?
If you get meal prep anxiety as 6pm starts to roll around, let me introduce you to sheet pan dinners. I quite honestly love sheet pan dinners — they make cleanup super easy, and the recipes are easy too! Here’s a list of the recipes that we’re loving right now. sheet pan dinners
Thanks to Taste of Home for this recipe!
– 1/4 cup olive oil
– 2 tablespoons lemon juice
– 3 garlic cloves, minced
– 1-1/2 teaspoons minced fresh thyme or 3/4 teaspoon dried thyme
– 1 teaspoon salt and 1/4 teaspoon pepper
– 1/2 teaspoon minced fresh rosemary or 1/4 teaspoon dried rosemary, crushed
– 6 bone-in chicken thighs
– 6 chicken drumsticks
– 1 pound baby red potatoes, halved
– 1 medium lemon, sliced
– 2 tablespoons minced fresh parsley
1. Preheat oven to 425°. In a small bowl, whisk the first 7 ingredients until blended. Pour 1/4 cup marinade into a large bowl or shallow dish. Add chicken and turn to coat. Refrigerate for 30 minutes. Cover and refrigerate the remaining marinade. sheet pan dinners
2. Drain chicken, discarding any remaining marinade in bowl. Place chicken in a 15x10x1-in. baking pan; add potatoes in a single layer. Drizzle reserved marinade over potatoes; top with lemon slices. Bake until a thermometer inserted in chicken reads 170°-175° and potatoes are tender, 40-45 minutes. If desired, broil chicken 3-4 inches from heat until deep golden brown, about 3-4 minutes. Sprinkle with parsley before serving.
Thanks to Taste of Home for this recipe!
– 1 1/2 pounds baby red potatoes, cut into 3/4-inch cubes
– 1 tablespoon extra virgin olive oil
– 3/4 teaspoon sea salt, divided and 1 teaspoon ground chipotle pepper
– 3 medium limes
– 1/4 cup unsalted butter, melted
– 1/2 pound fresh asparagus, trimmed
– 1/2 pound broccolini or broccoli, cut into small florets
– 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
– 2 tablespoons minced fresh cilantro
1. Preheat oven to 400°. Place potatoes in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with 1/4 teaspoon sea salt; stir to combine. Bake 30 minutes. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipotle and remaining sea salt.
2. Remove sheet pan from oven; stir potatoes. Arrange asparagus, broccolini, shrimp and reserved limes on top of potatoes. Pour lime juice mixture over vegetables and shrimp.
3. Bake until shrimp turn pink and vegetables are tender, about 10 minutes longer. Sprinkle with cilantro. sheet pan dinners
Thanks to The Pioneer Woman for this recipe!
– 1/3 c. balsamic vinegar
– 5 garlic cloves, minced
– 1/3 c. plus 1/4 cup olive oil, plus more for the pans
– 4 tsp. dried oregano
– 2 tsp. kosher salt, plus more to taste
– 1 1/2 tsp. black pepper
– 2 pork tenderloins (each slightly over 1 pound)
– 6 sweet potatoes, each cut into 6 wedges
– 6 shallots, quartered
– Chopped fresh parsley, for topping
1. Whisk the balsamic vinegar, garlic, 1/3 cup olive oil, 2 teaspoons oregano and 1 teaspoon each salt and pepper in a small bowl. sheet pan dinners
2. Place the pork in a large resealable plastic bag and pour in the marinade. Seal the bag, place in a dish and marinate for 30 minutes at room temperature or 2 hours in the refrigerator.
3. Position racks in the upper and lower thirds of the oven and preheat to 450˚. Toss the sweet potatoes and shallots with the remaining ¼ cup olive oil, 1 teaspoon salt, 2 teaspoons oregano and ½ teaspoon pepper in a large bowl.
4. Lightly oil 2 sheet pans. Put a pork tenderloin on each pan (let some of the marinade drip off first) and season lightly with salt. Arrange the sweet potatoes and shallots cut-sides down around each tenderloin.
5. Roast, rotating the pans halfway through and shaking them to loosen the potatoes, until a thermometer inserted into the thickest part of the meat registers 140˚ to 145˚ and the potatoes are tender, 20 to 30 minutes. Slice the pork and serve with the vegetables. Top with parsley.
Thanks to Bibby’s Kitchen for this recipe!
– 60g butter
– 50g all-purpose flour
– 750ml milk
– 1 teaspoon Dijon mustard
– 1/2 teaspoon salt
– 1 1/2 cups mature cheddar, grated
– 2 tablespoons olive oil
– 1 head cauliflower, broken into florets
– salt and pepper, to taste
– 350g macaroni pasta, cooked and drained
Parmesan and walnut crumb topping
– 2 cups ciabatta breadcrumbs
– 3 tablespoons melted butter
– 1/4 cup walnuts, roughly chopped
– 1/2 cup parmesan, grated
– 2 sprigs fresh thyme
– salt and freshly ground black pepper
1. For the cheese sauce, melt the butter in a saucepan. Add the flour and whisk to combine. Add the milk in slowly, whisking all the while. Cook over a medium heat until thickened. Add the mustard and season with salt. Add the cheese and whisk until melted.
2. Preheat the oven to 180º C. Spread the cauliflower onto a roasting tray, drizzle with olive oil and season. Toss to coat and roast for about 20 minutes.
3. For the crumb topping, mix all the ingredients together in a bowl.
4. Turn the oven up to 200º C.
5. Add the roast cauliflower to the cooked pasta. Pour over the cheese sauce and toss gently to coat. Transfer the pasta to a baking sheet and scatter the crumb topping over. Bake for about 20 minutes until golden.
Thanks to Cooking Light for this recipe!
– 1 medium red bell pepper
– 1 medium yellow bell pepper
– 1 medium yellow onion, halved and vertically sliced
– 8 ounces turkey kielbasa, thinly sliced
– 3 tablespoons olive oil, divided
– 2 1/2 teaspoons salt-free Creole seasoning
– 8 ounces medium shrimp, peeled and deveined
– 1/2 teaspoon paprika
– 1 pint cherry tomatoes, halved
– 2 (8.8-oz.) packages precooked unseasoned brown rice (such as Uncle Ben’s Ready Rice)
– 1/2 teaspoon kosher salt
– 1/2 teaspoon freshly ground black pepper
– 2/3 cup sliced green onions
1. Preheat oven to 425°F.
2. Cut bell peppers into thin strips; cut strips in half to form roughly 2-inch-long pieces. Combine bell peppers, onion, and kielbasa on a 13 x 18–inch half sheet pan. Drizzle with 2 tablespoons oil, and sprinkle with 1 teaspoon Creole seasoning. Bake at 425°F for 8 minutes.
3. Toss shrimp with remaining 1 tablespoon oil, ½ teaspoon Creole seasoning, and paprika. Remove sheet pan from oven. Stir shrimp mixture and tomatoes into bell pepper mixture. Bake at 425° for 8 minutes. Remove pan from oven. Add rice, salt, black pepper, and the remaining 1 teaspoon Creole seasoning; toss well to combine. Bake at 425°F for 2 minutes or until rice is heated. Sprinkle with green onions.
And…now I’m hungry! What recipe are you gonna try out first? Comment below!
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