+ RECIPES
Fast + Simple WEEKNIGHT DINNERS
Need help with quick dinner options? Here are some easy sheet-pan dinners that come together quickly AND help you avoid getting take out or fast food!
Steak & Parmesan Crusted Potatoes RECIPE FROM LEMONSANDZEST.COM
½ lb flank steak 2 lb red potatoes 1 lb asparagus 3-4 garlic cloves 1 tsp parsley (dried) 4-5 T parmesan cheese, grated 3 ½ T olive oil 1 tsp cracked pepper ½ tsp sea salt, more or less to taste Preheat oven to broil. Cut off the woody ends of the asparagus and discard. Rinse the fresh spears and pat dry. Cut potatoes into quarters. (If they are larger red potatoes, cut into eighths). In a medium bowl, or on sheet pan that has been sprayed with oil, toss together potatoes, 2 T olive oil, 2 T parmesan, 1 minced garlic clove, ½ tsp cracked pepper, salt to taste, and parsley. Toss well to coat all potatoes evenly. (Then ignore this completely and toss in more parmesan because, you know....) Spread potatoes evenly on sheet pan and broil for 6-8 minutes or until they just start to lightly brown. While potatoes are cooking, spread 1 T olive oil on both sides of steak and salt as desired. Spread two garlic cloves and the rest of the pepper. Sprinkle 2 T parmesan onto steak as well.
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When potatoes are ready, push them all to the side and place steak next to them. Add asparagus* and sprinkle them with a drizzle of olive oil (½ T), the rest of the parmesan, one garlic clove, minced, and sea salt and pepper to taste. Place pan back into oven and broil, cooking each side for 4-6 minutes, and then check for desired doneness.This should be cooked to about medium; if you want it more done, cook each side about 2 minutes or so longer. (You may need to remove the asparagus at this time) Remove pan from oven and allow to rest for 5-10 minutes. Serve with an extra sprinkle of parmesan and enjoy!
Garlic Herb Butter Chicken and Veggies RECIPE FROM WWW.CAFEDELITES.COM
1/3 cup low-sodium chicken broth or stock 1/4 cup unsalted butter, melted 1 T finely chopped garlic (or 4 cloves) 2 tsp chopped fresh parsley 1 tsp chopped fresh thyme 1 tsp chopped fresh rosemary 1/2 tsp salt (adjust to your taste) Fresh ground black pepper, to season 2 boneless, skinless chicken breasts
Garlic Herb Butter Chicken & Veggies
1 1/2 c. each: sliced carrots, yellow bell peppers, broccoli, and red onions Preheat oven to 400°F. Lightly grease a baking tray/sheet with cooking oil spray. Combine together the butter, broth, garlic, parsley, thyme, and rosemary together in a bowl. Place chicken on the baking sheet and arrange the vegetables all around the chicken. Toss 1/2 cup of sauce through the chicken and vegetables, and season well with salt and pepper. Lightly spray all over with olive oil spray or cooking oil spray. Bake in preheated oven for 10 minutes or when carrots just start to become soft. Carefully remove baking tray from the oven and flip each chicken breast. Pour the remaining garlic herb butter sauce over the beans, toss well, and return to the oven for a further 10 minutes or until chicken is cooked through (no longer pink in the middle). Optional-broil for 2-3 minutes until chicken is golden and crisp. Sprinkle with fresh chopped herbs (optional) and serve immediately with pan juices. SIZE UP! If you’re feeding more people, you can easily add 2 more chicken breasts as there is enough herb butter sauce. (continued on page 38)
