RECIPES Fast + Simple Weeknight Dinners - Sheet-Pan 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. 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.

Maple Dijon Pork Tenderloin and Sweet Potatoes

RECIPE BY LIFELOVEANDGOODFOOD.COM

2 medium sweet potatoes, peeled and cut into bite-size cubes 1 large onion, sliced (optional) 1 T extra-virgin olive oil 1-1/2 tsp kosher salt, divided 2 T Dijon mustard 2 T pure maple syrup 1 garlic clove, minced ¼ tsp coarse ground black pepper 1 pound pork tenderloin

Preheat the oven to 450 degrees. Line a baking sheet with aluminum foil. Place the cubed sweet potatoes and onion slices on the baking sheet, drizzle with the olive oil, and sprinkle with 1 teaspoon of the salt. Toss gently to coat. In a small bowl, combine the maple syrup, Dijon mustard, garlic, 1/2 teaspoon of the salt, and black pepper. Pat the pork loin dry with paper towels, brush all over with the maple mustard mixture, and place fat-side-up on top of the sweet potatoes. Bake for 15 minutes, or until the crust begins to brown, then reduce the oven temperature to 350 degrees. Continue baking another 30-40 minutes or until the sweet potatoes are tender and the pork registers 145 degrees using an instant make more!

FEEDING A LARGE FAMILY?

Double the recipes and put the protein on one sheet pan and veggies on the other.

TIP: Buy veggies precut in the produce section to make meal prep even easier!

read thermometer. Remove from the oven and allow the pork to rest for 5 minutes before cutting diagonally into 3/4 inch slices. Preheat oven to 425 degrees F. Combine seasoning ingredients together in a small bowl. Stir well to combine. Sprinkle most of the seasoning over the chicken, and some of it over the vegetables as well. Spoon minced garlic on top of the chicken and drizzle olive oil over the entire pan. Toss everything well and spread it into an even layer across the pan. Cook for 15-20 minutes or until chicken is cooked through (165 degrees if you test with a thermometer). Wrap the flour tortillas in foil and place them in the oven to warm during the last 5 minutes of cooking. Remove everything from the oven. Squeeze fresh lime juice over the chicken and vegetables and sprinkle with cilantro. Serve in warm tortillas with extra toppings, if desired.

Chicken Fajitas Crowd pleaser! French Bread KID FAVORITE! WWW.TASTESBETTERFROMSCRATCH.COM Pizza

1 1/2 pounds boneless skinless chicken breasts sliced (against the grain) into 1/2-inch thick strips 3 bell peppers (I use green, yellow and red , cored and sliced into strips) 1 yellow onion thinly sliced 2 cloves garlic , minced 3 T oil (vegetable or canola oil) 1 lime 1/4 cup fresh cilantro , chopped 8-10 small flour tortillas Fajita toppings: sour cream, sliced avocado or guacamole, pico de gallo, shredded cheese Fajita Seasoning: 1 T chili powder 1 1/2 tsp paprika 1 1/2 tsp cumin 1/2 tsp onion powder 1/2 tsp garlic powder 1/4 tsp dried oregano leaves 1/4 tsp cayenne pepper, optional Salt and freshly ground black pepper

Lightly grease a large sheet pan with non-stick cooking spray. Cut chicken and vegetables into strips. Lay the vegetables evenly on the pan and place the chicken on top of them.

WWW.THEPENNYWISEMAMA.COM

1 loaf French bread 3 T butter, melted 2 cloves minced garlic 1 jar marinara sauce 16 oz shredded pizza cheese or mozzarella cheese 1 package pepperoni slices veggies of your choice: red onions, green peppers, mushrooms, black olives, jalapenos, etc. Italian seasoning

Preheat oven to 425°. Cut bread in half lengthwise and place cut side up on a large baking sheet. In a small bowl, combine butter and minced garlic. Using a basting brush, coat each half of bread with garlic butter mixture. Bake for 5 minutes. While the bread is baking, cut up your veggies and get your toppings ready. Remove bread from oven and top with marinara sauce, cheese, pepperonis and veggies to your liking. Sprinkle with Italian seasoning. Bake for 10-12 minutes. Let cool for 1-2 min and slice.