20 One Sheet Pan Meals For The Busy Home Cook

Take the stress out of weeknight dinners with these easy one sheet pan meals. From sheet pan chicken and vegetables to one pot pasta and cheesy taco skillet, there's something for everyone! Discover 20 delicious and convenient recipes today.

Introducing the ultimate solution for busy home cooks: 20 One-Sheet-Pan Meals! Effortlessly whip up mouthwatering dishes with minimal cleanup using just one baking sheet. From savory chicken entrees to tantalizing vegetarian options, this collection offers a wide variety of convenient and delicious meals.

Easy Sheet Pan Chicken and Vegetables

This “Easy Sheet Pan Chicken and Vegetables” recipe is a breeze to make! Simply toss chicken and veggies with some seasonings and olive oil, then roast in the oven until everything’s cooked through.

In just 25-30 minutes, you’ll have a delicious and healthy meal that’s perfect for busy weeknights.

Plus, cleanup is super easy since everything is cooked on one pan!

Easy Sheet Pan Chicken and Vegetables
Easy Sheet Pan Chicken and Vegetables

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1 pound broccoli florets
  • 1 pound baby carrots
  • 1 red bell pepper, sliced into 1-inch pieces
  • 1 zucchini, sliced into 1-inch pieces
  • 1 tablespoon lemon juice

Instructions

Preheat oven to 400°F (200°C).

Line a large baking sheet with parchment paper or foil.

Cut the chicken breasts into 1-inch pieces and season with salt and pepper.

Toss the chicken with olive oil until evenly coated.

In a large bowl, combine the broccoli florets, baby carrots, red bell pepper, and zucchini.

Drizzle with lemon juice and toss to coat.

Spread the vegetables evenly on the prepared baking sheet.

Top with the chicken pieces.

Roast for 25-30 minutes or until the chicken is cooked through and the vegetables are tender.

The internal temperature of the chicken should reach 165°F (74°C) when measured with a meat thermometer.

Remove from the oven and let rest for 5 minutes before serving.

Enjoy your mouthwatering sheet pan chicken and vegetables!

Honey Garlic Salmon and Roasted Veggies

Prepare to savor the tantalizing flavors of Honey Garlic Salmon and Roasted Veggies. The tender salmon, glazed in a sweet and savory honey garlic marinade, pairs perfectly with a vibrant array of roasted veggies bursting with freshness.

This dish is a symphony of flavors and textures that will delight your taste buds and leave you craving more with each bite.

Honey Garlic Salmon and Roasted Veggies
Honey Garlic Salmon and Roasted Veggies

Ingredients

  • Honey Garlic Salmon:
  • 6 salmon fillets (6 ounces each)
  • 1/2 cup honey
  • 1/4 cup soy sauce
  • 2 tablespoons minced garlic
  • 2 teaspoons ground ginger
  • 1 tablespoon olive oil
  • Roasted Veggies:
  • 12 cups broccoli florets
  • 12 cups cauliflower florets
  • 6 large carrots, peeled and cut into chunks
  • 4 zucchini, cut into 1-inch cubes
  • 1 red bell pepper, cut into 1-inch pieces
  • 1 yellow bell pepper, cut into 1-inch pieces
  • 1/2 cup olive oil
  • 2 teaspoons salt
  • 1 teaspoon black pepper

Instructions

For the Honey Garlic Salmon, begin by preheating your oven to 400°F (200°C).

In a bowl, whisk together the honey, soy sauce, garlic, ginger, and olive oil.

Brush the salmon fillets generously with the marinade.

Place the salmon fillets on a baking sheet lined with parchment paper.

Roast for 15-20 minutes, or until the salmon is cooked through and flakes easily with a fork.

While the salmon is roasting, prepare the roasted veggies.

Preheat your oven to 425°F (220°C).

Toss the broccoli, cauliflower, carrots, zucchini, red bell pepper, and yellow bell pepper with olive oil, salt, and black pepper.

Spread the veggies on a baking sheet lined with parchment paper.

Roast for 25-30 minutes, or until tender and slightly browned.

Once the salmon and veggies are cooked through, serve immediately.

The honey garlic sauce will have caramelized on the salmon, giving it a delicious glaze.

The roasted veggies will be perfectly tender and flavorful.

Sheet Pan Pork Chops with Sweet Potatoes and Apples

Prepare a flavorful and fuss-free weeknight meal with our sizzling pork chops, tender sweet potatoes, and juicy apples.

Simply toss these ingredients in a symphony of herbs and spices, then let your oven work its magic.

Your taste buds will dance with delight as the pork’s savory flavor intertwines with the sweetness of the fruit and vegetables.

Sheet Pan Pork Chops with Sweet Potatoes and Apples
Sheet Pan Pork Chops with Sweet Potatoes and Apples

Ingredients

  • Pork Chops
  • Sweet Potatoes
  • Apples
  • Olive Oil
  • Salt
  • Pepper
  • Garlic Powder
  • Onion Powder
  • Thyme
  • Rosemary
  • Sage

Instructions

Preheat oven to 400 F degrees (200 C degrees). Wash and peel the sweet potatoes, then cut them into 1-inch cubes.

Wash and cut the apples into 1-inch cubes as well.

Place the pork chops, sweet potatoes, and apples on a large sheet pan. Drizzle with olive oil and season with salt, pepper, garlic powder, onion powder, thyme, rosemary, and sage.

Toss to coat evenly.

Roast in the preheated oven for 25-30 minutes, or until the pork chops are cooked through and the vegetables are tender. Serve immediately with your favorite side dish.

Enjoy!

Parmesan Crusted Chicken with Roasted Broccoli

Craving a meal that tantalizes your taste buds? Try Parmesan Crusted Chicken with Roasted Broccoli! This dish features succulent chicken coated in a crispy Parmesan crust, paired with tender and flavorful roasted broccoli.

The fusion of Parmesan’s richness and roasted broccoli’s earthiness creates a symphony of flavors that will leave you craving more.

Parmesan Crusted Chicken with Roasted Broccoli
Parmesan Crusted Chicken with Roasted Broccoli

Ingredients

  • Parmesan Crusted Chicken:
  • 1/2 cup grated Parmesan cheese
  • 1/4 cup panko bread crumbs
  • 1/4 cup all-purpose flour
  • 1/4 tsp salt
  • 1/4 tsp black pepper
  • 6 boneless, skinless chicken breasts
  • 2 Tbsp olive oil
  • Roasted Broccoli:
  • 1 large head of broccoli, cut into florets
  • 2 Tbsp olive oil
  • 1/4 tsp salt
  • 1/4 tsp black pepper

Instructions

To craft the Parmesan Crusted Chicken, begin by preheating your oven to 400°F (200°C). In a shallow dish, combine the Parmesan cheese, panko, flour, salt, and pepper.

Coat the chicken breasts in this mixture, pressing firmly to adhere.

Heat the olive oil in a large skillet over medium heat. Cook the chicken for about 4-5 minutes per side, or until golden brown and cooked through.

Transfer the chicken to a baking sheet and bake for 15-20 minutes, or until no longer pink inside.

While the chicken bakes, prepare the Roasted Broccoli by tossing the broccoli florets with the olive oil, salt, and pepper. Spread them on a separate baking sheet and roast for 15-20 minutes, or until tender with a slight char.

Once everything is cooked, serve the Parmesan Crusted Chicken alongside the Roasted Broccoli to enjoy a flavorful and healthy meal.

One Pot Lemon Garlic Shrimp and Asparagus

Prepare yourself for a tantalizing treat with this One Pot Lemon Garlic Shrimp and Asparagus dish. It’s a vibrant symphony of flavors, where juicy shrimp and tender asparagus are bathed in a tangy lemon garlic sauce.

Ready in just a few minutes, this recipe is perfect for a quick and satisfying meal that will leave your taste buds dancing.

One Pot Lemon Garlic Shrimp and Asparagus
One Pot Lemon Garlic Shrimp and Asparagus

Ingredients

  • Shrimp (peeled and deveined) – 24 oz
  • Asparagus (trimmed) – 1 lb
  • Olive oil – 3 tbsp
  • Garlic (minced) – 3 cloves
  • Lemon (juiced) – 1
  • Lemon zest – 1 tbsp
  • Chicken broth – 1 cup
  • Salt and black pepper – to taste

Instructions

Start by heating the olive oil in a large pot over medium-high heat.

Once shimmering, add the shrimp and cook for 2-3 minutes per side, until they turn opaque and slightly pink.

Remove the shrimp from the pot and set aside.

Add the asparagus to the pot, along with a splash of water to prevent burning.

Cook for 5-7 minutes, or until tender but still vibrant green.

Add the minced garlic to the pot and cook for 30 seconds, until fragrant.

Pour in the chicken broth, lemon juice, and lemon zest.

Season with salt and black pepper to taste.

Bring the mixture to a boil, then reduce heat and simmer for 5 minutes, or until the sauce has thickened slightly.

Return the shrimp to the pot and cook for an additional 2-3 minutes, until heated through.

Serve the One Pot Lemon Garlic Shrimp and Asparagus immediately, garnished with fresh parsley or cilantro for an extra burst of flavor.

Enjoy this vibrant and flavorful dish that’s perfect for a quick and satisfying meal!

Easy Sheet Pan Teriyaki Chicken and Vegetables

Prepare a wholesome sheet pan meal with succulent teriyaki chicken and tender vegetables! Simply toss the chicken in a flavorful marinade and let it soak in all the goodness. Arrange the chicken and vegetables on a lined sheet pan and roast them in a hot oven.

Your taste buds will dance with joy as you savor the sweet and savory flavors of this easy and delicious dish.

Easy Sheet Pan Teriyaki Chicken and Vegetables
Easy Sheet Pan Teriyaki Chicken and Vegetables

Ingredients

  • Boneless, skinless chicken breasts
  • Broccoli florets
  • Red bell pepper, sliced
  • Baby carrots
  • Onion, sliced
  • Teriyaki sauce
  • Brown sugar
  • Sesame oil
  • Ground ginger
  • Garlic powder
  • Salt
  • Pepper

Instructions

Preheat the oven to 400 degrees Fahrenheit (200 degrees Celsius). Prepare a large sheet pan by lining it with parchment paper or foil.

Cut the chicken breasts into bite-sized pieces and place them in a large bowl.

In a small bowl, whisk together the teriyaki sauce, brown sugar, sesame oil, ground ginger, garlic powder, salt, and pepper. Pour the marinade over the chicken and stir to coat evenly.

Allow the chicken to marinate for at least 15 minutes, or up to overnight.

While the chicken is marinating, prepare the vegetables. Wash and cut the broccoli florets into bite-sized pieces.

Slice the red bell pepper into strips.

Cut the baby carrots into quarters or halves, depending on their size. Slice the onion into thin wedges.

Once the chicken has marinated, place it on the prepared sheet pan.

Arrange the broccoli, bell pepper, carrots, and onion around the chicken. Drizzle any remaining marinade over the vegetables.

Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are tender.

Serve the teriyaki chicken and vegetables immediately with your desired sides.

Balsamic Roasted Chicken with Carrots and Potatoes

Elevate your dinner with this delectable Balsamic Roasted Chicken. The tantalizing blend of balsamic vinegar, aromatic herbs, and perfectly roasted carrots and potatoes creates a symphony of flavors.

Each bite promises a juicy chicken glazed in a sweet and tangy sauce, complemented by tender and flavorful vegetables.

Prepare to savor every morsel of this culinary masterpiece.

Balsamic Roasted Chicken with Carrots and Potatoes
Balsamic Roasted Chicken with Carrots and Potatoes

Ingredients

  • Chicken:
  • 1 whole chicken (3-4 pounds)
  • 3 tablespoons balsamic vinegar
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste
  • Vegetables:
  • 1 pound carrots, peeled and cut into 1-inch pieces
  • 1 pound potatoes, peeled and cut into 1-inch pieces
  • 2 tablespoons olive oil
  • 1 teaspoon dried thyme
  • 1 teaspoon dried rosemary
  • Salt and pepper to taste

Instructions

First, preheat your oven to 425°F (220°C). Then, let’s prepare the chicken.

In a bowl, whisk together the balsamic vinegar, olive oil, thyme, rosemary, salt, and pepper.

Brush this flavorful mixture all over the chicken, ensuring it’s evenly coated. Next, attend to the vegetables.

In a separate bowl, toss the carrots and potatoes with olive oil, thyme, rosemary, salt, and pepper.

Make sure they’re well coated. Now, it’s time to assemble the roasting pan.

Place the chicken in the center and arrange the vegetables around it.

Roast for 1 hour and 15-20 minutes, or until the internal temperature of the chicken reaches 165°F (74°C) when measured in the thickest part of the thigh. During roasting, baste the chicken and vegetables every 20-30 minutes with the pan juices.

This will help them brown beautifully and absorb all the delicious flavors.

Once everything is cooked through, remove the pan from the oven and let it rest for 10 minutes before carving the chicken. This resting period allows the juices to redistribute, resulting in tender and succulent meat.

Serve the balsamic roasted chicken with carrots and potatoes.

The tangy balsamic glaze, aromatic herbs, and perfectly roasted vegetables will create a harmonious blend of flavors that will elevate your dining experience.

One Pan Cheesy Taco Skillet

Calling all taco lovers! This One Pan Cheesy Taco Skillet is a fiesta in a pan.

With its juicy ground beef, colorful veggies, and a generous helping of melted cheddar, it’s a symphony of flavors in every bite.

Served with warm corn tortillas, this quick and easy meal will satisfy your cravings and bring a smile to your taste buds.

One Pan Cheesy Taco Skillet
One Pan Cheesy Taco Skillet

Ingredients

  • 1 pound ground beef
  • 1 onion, chopped
  • 1 bell pepper, chopped
  • 1 (15 ounce) can black beans, drained and rinsed
  • 1 (15 ounce) can corn, drained
  • 1 (10 ounce) can diced tomatoes with green chiles, undrained
  • 1 (1 ounce) packet taco seasoning mix
  • 1/2 cup water
  • 1 (12 ounce) package shredded cheddar cheese
  • 1/2 cup sour cream
  • 1/4 cup chopped fresh cilantro
  • 6 (6 inch) corn tortillas, warmed

Instructions

Start by browning the ground beef in the pan over medium-high heat.

Once it’s cooked through, add the chopped onion and bell pepper to the pan and cook until they’re softened.

Next, stir in the drained and rinsed black beans, corn, and diced tomatoes with green chiles.

Add the taco seasoning mix and water, and bring the mixture to a simmer.

Reduce the heat and let it cook for about 10 minutes, or until the sauce has thickened.

Sprinkle the shredded cheddar cheese on top of the mixture and let it melt.

Once the cheese is melted, stir in the sour cream and chopped fresh cilantro.

Finally, warm up the corn tortillas in the microwave or on the stovetop.

Serve the cheesy taco skillet with the tortillas, and enjoy!

Sheet Pan Nachos with Ground Beef and Cheese

Craving nachos without the hassle?

Try our Sheet Pan Nachos with Ground Beef and Cheese! This recipe combines crispy tortilla chips, flavorful ground beef, and melted cheese with sautéed vegetables, corn, and black beans.

Served with sour cream, avocado, cilantro, and lime wedges, these nachos offer a perfect blend of flavors and textures.

They’re quick to prepare and can easily feed a crowd.

Sheet Pan Nachos with Ground Beef and Cheese
Sheet Pan Nachos with Ground Beef and Cheese

Ingredients

  • Corn tortilla chips
  • Ground beef
  • Taco seasoning
  • Onion
  • Green bell pepper
  • Red bell pepper
  • Canned corn, drained
  • Canned black beans, rinsed and drained
  • Shredded cheddar cheese
  • Shredded pepper jack cheese
  • Sour cream
  • Avocado, sliced
  • Chopped fresh cilantro
  • Lime wedges

Instructions

Preheat oven to 400 degrees Fahrenheit. Spread tortilla chips evenly on a large baking sheet.

In a skillet, brown ground beef over medium heat.

Drain any excess grease. Stir in taco seasoning and bring to a simmer.

Sauté chopped onion, green bell pepper, and red bell pepper in another skillet until softened.

Spread seasoned ground beef evenly over the tortilla chips. Top with sautéed vegetables, drained corn, and rinsed black beans.

Sprinkle shredded cheddar cheese and pepper jack cheese over the nachos.

Bake in preheated oven for 10-12 minutes, or until cheese is melted and bubbly. Remove from oven and top with sour cream, sliced avocado, chopped fresh cilantro, and lime wedges immediately.

Serve and enjoy the irresistible flavors of this quick and easy sheet pan nacho delight.

One Pot Chicken Alfredo Pasta

Craving a creamy and comforting pasta? One Pot Chicken Alfredo is your answer! This fuss-free recipe combines tender chicken, a velvety Alfredo sauce, and your favorite pasta in one convenient pot.

Its rich Parmesan flavor and fragrant herbs will leave you wanting more.

Ready in just 30 minutes, this one-pan meal is perfect for busy weeknights or cozy weekends.

One Pot Chicken Alfredo Pasta
One Pot Chicken Alfredo Pasta

Ingredients

  • 1 pound boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper
  • 1/2 onion, diced
  • 2 cloves garlic, minced
  • 1 tablespoon all-purpose flour
  • 1 cup milk
  • 1/2 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1/4 teaspoon dried oregano
  • 1/4 teaspoon dried basil
  • 1 pound pasta (any type)

Instructions

Begin by seasoning the chicken breasts with salt and pepper, then heat the olive oil in a large pot or Dutch oven over medium heat. Sear the chicken breasts for 5-7 minutes per side, or until golden brown.

Remove the chicken from the pot and set aside.

In the same pot, sauté the diced onion and minced garlic until softened. Stir in the flour and cook for 1 minute.

Gradually whisk in the milk and heavy cream until the sauce is smooth.

Bring to a simmer and cook for 5 minutes, stirring occasionally. Reduce heat to low and stir in the Parmesan cheese, oregano, and basil.

Return the chicken breasts to the pot and nestle them in the sauce.

Cover and simmer for 15-20 minutes, or until the chicken is cooked through and the sauce has thickened to your desired consistency. While the chicken is simmering, cook the pasta according to the package directions.

Once the pasta is cooked, drain it and add it to the pot with the chicken and sauce.

Stir well to combine. Serve the One Pot Chicken Alfredo Pasta hot, garnished with additional Parmesan cheese and fresh basil, if desired.

Enjoy the creamy, comforting flavors of this one-pan meal!

One Pan Lasagna

One Pan Lasagna is a convenient and flavorful dish that combines the classic taste of lasagna with the ease of skillet cooking. With lean ground beef, rich tomato sauce, and a creamy cheese filling, this recipe delivers a comforting and hearty meal.

Prepared entirely in one skillet, it simplifies meal preparation and cleanup, making it a perfect choice for busy cooks and those seeking a fuss-free dining experience.

One Pan Lasagna
One Pan Lasagna

Ingredients

  • 1 pound lean ground beef
  • 1/2 chopped onion
  • 2 minced garlic cloves
  • 1 (28 ounce) can whole tomatoes, crushed by hand
  • 1 (15 ounce) can tomato sauce
  • 1 (6 ounce) can tomato paste
  • 1 teaspoon sugar
  • 1 teaspoon dried basil
  • 1/2 teaspoon dried oregano
  • 1/4 teaspoon salt
  • 1/4 teaspoon ground black pepper
  • 12 no-boil lasagna noodles
  • 2 cups part-skim ricotta cheese
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese

Instructions

Heat a large skillet over medium-high heat. Crumble in the ground beef, then cook until browned.

Drain off any excess grease.

Stir in the onion and garlic, and cook until softened. Add the crushed tomatoes, tomato sauce, tomato paste, sugar, basil, oregano, salt, and pepper.

Bring to a simmer, and cook for 15-20 minutes, or until the sauce has thickened.

While the sauce is simmering, prepare the lasagna noodles. In a large bowl, combine the ricotta cheese, mozzarella cheese, and Parmesan cheese.

Stir until well combined.

To assemble the lasagna, spread 1/2 cup of the sauce in the bottom of the skillet. Top with 4 lasagna noodles, followed by 1/2 of the cheese mixture.

Repeat the layers, ending with the remaining lasagna noodles and cheese mixture.

Bring the sauce to a boil, then reduce heat to low and simmer for 30-40 minutes, or until the noodles are tender and the cheese is melted and bubbly. Remove from heat and let stand for 10 minutes before serving.

Sheet Pan Pizza with Roasted Vegetables

This Sheet Pan Pizza with Roasted Vegetables is a quick and easy weeknight meal that’s packed with flavor. The roasted vegetables add a delicious sweetness and crunch to the pizza, and the mozzarella and Parmesan cheeses melt together to create a gooey, flavorful topping.

With just a few simple steps, you can have a delicious pizza that’s perfect for any occasion.

Sheet Pan Pizza with Roasted Vegetables
Sheet Pan Pizza with Roasted Vegetables

Ingredients

  • 1 1/2 pounds pizza dough, at room temperature
  • 1 medium zucchini, sliced into 1/2-inch half moons
  • 1 medium yellow squash, sliced into 1/2-inch half moons
  • 1 red bell pepper, sliced into 1/2-inch strips
  • 1 green bell pepper, sliced into 1/2-inch strips
  • 1/2 pound sliced fresh mushrooms
  • 14 ounces marinara sauce
  • 1 cup shredded mozzarella cheese
  • 1/2 cup grated Parmesan cheese
  • 2 tablespoons olive oil
  • Salt and freshly ground black pepper to taste
  • Fresh basil leaves, for garnish (optional)

Instructions

Preheat your oven to 475°F (245°C). Roll out the pizza dough on a lightly floured surface to a 12×18-inch rectangle.

Place it on a large sheet pan greased with olive oil.

In a large bowl, combine the zucchini, yellow squash, bell peppers, and mushrooms. Drizzle with 1 tablespoon of olive oil, season with salt and pepper, and toss to coat.

Spread the marinara sauce evenly over the pizza dough, leaving a 1-inch border around the edges.

Top with the roasted vegetables and sprinkle with the mozzarella and Parmesan cheeses. Bake for 15-20 minutes, or until the crust is golden brown and the vegetables are tender.

Garnish with fresh basil leaves if desired.

Let the pizza cool slightly before slicing and serving. Enjoy your delicious sheet pan pizza with roasted vegetables!

Sheet Pan Pad Thai

Sheet Pan Pad Thai is a quick and easy way to enjoy this classic Thai dish.

Just toss your noodles, veggies, and protein on a sheet pan, drizzle with sauce, and pop it in the oven.

In just 15 minutes, you’ll have a delicious, flavorful meal that’s perfect for a weeknight dinner or a casual gathering.

Sheet Pan Pad Thai
Sheet Pan Pad Thai

Ingredients

  • rice noodles
  • vegetable oil
  • shrimp
  • chicken breasts
  • carrots
  • red bell pepper
  • green bell pepper
  • green onions
  • bean sprouts
  • peanuts
  • cilantro
  • pad thai sauce

Instructions

Unravel the rice noodles and cover them with warm water for 5-7 minutes, or until they become soft and pliable. Drain the noodles and set them aside.

In a large skillet or on a sheet pan, heat a drizzle of vegetable oil over medium-high heat.

Add the shrimp and chicken breasts and cook until browned on both sides and cooked through. Remove the shrimp and chicken from the pan and set aside.

Add the carrots, red bell pepper, and green bell pepper to the pan and sauté until tender, about 5 minutes.

Stir in the green onions and bean sprouts and continue to cook for another 2-3 minutes. Add the cooked noodles to the pan and stir to combine.

Pour in the pad thai sauce and stir well to coat the noodles.

Continue to cook until the noodles are heated through and the sauce is thickened, about 2-3 minutes. Return the shrimp and chicken to the pan and stir to combine.

Serve the pad thai topped with peanuts and cilantro.

One Pan Cajun Shrimp Boil

“One Pan Cajun Shrimp Boil” is a seafood lover’s dream! This easy-to-make dish combines juicy shrimp, spicy andouille sausage, and an array of fresh vegetables in a flavorful broth.

The secret lies in the aromatic Cajun spices that infuse every bite with a tantalizing blend of heat and herbs.

Enjoy this one-pan wonder for a quick and delicious weeknight meal.

One Pan Cajun Shrimp Boil
One Pan Cajun Shrimp Boil

Ingredients

  • Shrimp (peeled and deveined) – 3 pounds
  • Andouille sausage – 1 pound
  • Corn on the cob – 6 ears
  • Red potatoes – 6
  • Bell pepper (any color) – 1 large
  • Onion – 1 large
  • Celery – 1 bunch
  • Old Bay seasoning – 3 tablespoons
  • Dried thyme – 2 teaspoons
  • Dried oregano – 2 teaspoons
  • Paprika – 2 teaspoons
  • Garlic powder – 2 teaspoons
  • Onion powder – 2 teaspoons
  • Cayenne pepper – 1 teaspoon (optional)
  • Lemon juice – 1/2 cup
  • Unsalted butter – 1/2 cup
  • Fresh parsley (for garnish) – 1/4 cup

Instructions

To begin the delicious journey, start by slicing the andouille sausage into bite-sized pieces.

Next, remove the husks and silk from the corn on the cob, then slice them into large chunks.

Scrub the red potatoes and cut them into quarters.

Slice the bell pepper, onion, and celery into thin strips.

In a spacious pot or Dutch oven, combine all the prepared vegetables, along with the shrimp, andouille sausage, Old Bay seasoning, dried thyme, oregano, paprika, garlic powder, onion powder, and cayenne pepper (if using).

Stir everything together to ensure even distribution of the seasonings.

Pour in the lemon juice and water, making sure it covers the ingredients by about an inch.

Bring the mixture to a boil over high heat, then reduce the heat to medium-low and simmer for 15-20 minutes, or until the shrimp is cooked through and the vegetables are tender.

As the boil simmers, prepare the flavorful butter sauce.

In a small saucepan, melt the butter over medium heat.

Once melted, stir in the Worcestershire sauce and additional Old Bay seasoning to taste.

Set aside until ready to serve.

When the boil is complete, turn off the heat and drain any excess liquid.

Transfer the contents to a large serving bowl and drizzle with the prepared butter sauce.

Sprinkle with fresh parsley for a vibrant garnish and serve immediately while hot.

Enjoy the mouthwatering Cajun feast!

Sheet Pan Breakfast Casserole

Introducing the Sheet Pan Breakfast Casserole, your new go-to for hassle-free mornings! Simply combine eggs, ham, broccoli, cheese, and veggies in a bowl, spread it on a baking sheet, and bake. Enjoy a delicious, protein-packed casserole in just 30 minutes, perfect for feeding a crowd or prepping for busy weekdays.

Sheet Pan Breakfast Casserole
Sheet Pan Breakfast Casserole

Ingredients

  • 12 eggs
  • ½ cup milk
  • 1 teaspoon salt
  • ½ teaspoon black pepper
  • 1 ¼ cup diced ham
  • 1 ½ cup broccoli florets
  • 1 cup shredded cheddar cheese
  • 1 cup shredded Monterey Jack cheese
  • 1 tablespoon minced onion
  • 1 tablespoon minced green bell pepper

Instructions

Preheat oven to 375°F (190°C). Grease a 13×9-inch (33×23-cm) baking sheet.

In a large bowl, whisk together the eggs, milk, salt, and pepper.

Add the ham, broccoli, cheddar cheese, Monterey Jack cheese, onion, and green bell pepper to the egg mixture and stir to combine. Pour the mixture onto the prepared baking sheet and spread it out evenly.

Bake for 25-30 minutes, or until the eggs are set and the casserole is golden brown.

Let the casserole cool for a few minutes before cutting into squares and serving.

One Pan Shakshuka

One Pan Shakshuka, a vibrant Middle Eastern dish, tantalizes with bell peppers, onion, and garlic.

Topped with six eggs nestled in a flavorful sauce of tomatoes, chickpeas, and spices, this skillet sensation is a colorful culinary masterpiece.

Served sizzling with crusty bread, it promises a satisfying and cozy meal that’s perfect for sharing.

One Pan Shakshuka
One Pan Shakshuka

Ingredients

  • 1 tbsp olive oil
  • 2 red bell peppers, diced
  • 1 onion, chopped
  • 2 garlic cloves, minced
  • 2 tsp ground cumin
  • 1 tsp sweet paprika
  • 1 tsp smoked paprika
  • 1 (28 ounce) can chopped tomatoes
  • 1/2 cup water
  • 1 (15 ounce) can chickpeas, drained and rinsed
  • 6 large eggs
  • 1/4 cup fresh parsley, chopped
  • Salt and black pepper to taste

Instructions

In a large skillet or saucepan, heat the olive oil over medium heat. Add the diced bell peppers, chopped onion, and minced garlic.

Cook until softened and fragrant, for about 5 minutes.

Stir in the ground cumin, sweet paprika, and smoked paprika. Cook for an additional minute or two, toasting the spices and releasing their aroma.

Pour in the chopped tomatoes and water.

Bring to a simmer and cook for 10 minutes, or until the sauce has thickened slightly. Add the drained chickpeas to the skillet and stir to combine.

Create six small wells in the sauce, spacing them evenly apart.

Carefully crack an egg into each well. Cover the skillet and cook over medium heat until the egg whites are set and the yolks are still slightly runny, for 10-12 minutes.

Remove the skillet from the heat and garnish with chopped parsley.

Season with salt and black pepper to taste. Serve the one-pan shakshuka immediately with crusty bread for dipping.

Enjoy the vibrant flavors and comforting warmth of this Middle Eastern classic!

Sheet Pan Chicken Fajitas

Sheet Pan Chicken Fajitas make a quick and easy weeknight meal. The dish features chicken, bell peppers, and onions tossed in fajita seasoning and roasted in the oven until tender.

Served with warm tortillas and your choice of toppings, these fajitas are a versatile and satisfying meal that will please the whole family.

Sheet Pan Chicken Fajitas
Sheet Pan Chicken Fajitas

Ingredients

  • 1 1/2 pounds boneless, skinless chicken breasts
  • 1 tablespoon olive oil
  • 2 teaspoons fajita seasoning
  • 1 red bell pepper, sliced into strips
  • 1 green bell pepper, sliced into strips
  • 1 onion, sliced
  • 1/2 cup water
  • 1/4 cup lime juice
  • 1/4 cup chopped cilantro
  • 12 small corn tortillas
  • 1 cup shredded cheese
  • Optional toppings: sour cream, guacamole, salsa

Instructions

Preheat your oven to 400°F (200°C).

In a large bowl, toss the chicken breasts with the olive oil, fajita seasoning, and sliced bell peppers, and onions.

Spread the seasoned mixture evenly on a large baking sheet.

Roast the chicken and vegetables in the preheated oven for 20-25 minutes, or until the chicken is cooked through and the vegetables are slightly caramelized.

While the chicken and vegetables are roasting, combine the water, lime juice, and cilantro in a small bowl.

After roasting, remove the baking sheet from the oven and drizzle the lime juice mixture over the chicken and vegetables.

Serve the chicken fajitas immediately with warmed tortillas, shredded cheese, and your preferred toppings such as sour cream, guacamole, and salsa.

One Pan Chicken Stir Fry

Craving a quick and flavorful meal?

Our One Pan Chicken Stir Fry is here to satisfy! This easy-to-make dish combines tender chicken with vibrant veggies and a delectable sauce.

Simply slice, sauté, and stir, and you’ll have a savory stir fry ready in just 20 minutes.

Whether served over rice or noodles, this one-pan wonder is a weeknight dinner winner!

One Pan Chicken Stir Fry
One Pan Chicken Stir Fry

Ingredients

  • Chicken breasts: 1 pound
  • Olive oil: 2 tablespoons
  • Broccoli florets: 12 ounces
  • Red bell pepper, sliced: 1
  • Green bell pepper, sliced: 1
  • Onion, chopped: 1
  • Carrots, sliced: 5
  • Garlic cloves, minced: 3
  • Ginger, minced: 1 tablespoon
  • Soy sauce: 1/4 cup
  • Honey: 2 tablespoons
  • Brown sugar: 1 tablespoon
  • Cornstarch: 2 tablespoons
  • Water: 2 tablespoons

Instructions

Slice the chicken breasts into bite-sized pieces.

Heat olive oil in a large skillet over medium-high heat.

Add the chicken and cook until golden brown on both sides.

Add the broccoli, bell peppers, onion, and carrots to the skillet.

Stir-fry for 5-7 minutes, or until the vegetables are tender.

In a small bowl, whisk together the soy sauce, honey, brown sugar, cornstarch, and water.

Add this sauce to the skillet and stir until it thickens.

Toss the chicken and vegetables in the sauce to coat.

Cook for an additional 2-3 minutes, or until the chicken is cooked through.

Serve immediately over rice or noodles.

Enjoy!

Roasted Potato and Vegetable Hash

Prepare to tantalize your taste buds with this delectable Roasted Potato and Vegetable Hash! Combining crispy potato cubes with an array of vibrant vegetables, this sizzling dish is a symphony of flavors. Roasted to perfection, each bite promises a harmonious blend of tender potatoes, sweet onions, savory bell peppers, earthy mushrooms, and juicy zucchini.

Treat your family and friends to this satisfying and irresistible meal, perfect for cozy dinners or lively gatherings.

Roasted Potato and Vegetable Hash
Roasted Potato and Vegetable Hash

Ingredients

  • Potatoes (3 pounds)
  • Onion (1 medium)
  • Bell pepper (1 medium)
  • Mushrooms (1 cup, sliced)
  • Zucchini (1 cup, diced)
  • Olive oil (¼ cup)
  • Seasonings (salt, pepper, garlic powder)

Instructions

Heat your oven to 425 degrees Fahrenheit.

Scrub and dice your potatoes into 1-inch cubes.

Place them in a large bowl and season generously with salt, pepper, and garlic powder.

Drizzle with half of the olive oil and toss to coat.

Next, prepare your vegetables.

Halve and dice the onion, dice the bell pepper into similar-sized pieces, slice the mushrooms, and dice the zucchini.

Add all of the vegetables to the bowl with the potatoes.

Drizzle with the remaining olive oil and season with additional salt and pepper to taste.

Toss everything until evenly coated.

Spread the vegetable mixture in a single layer on a large baking sheet.

Roast for 35-40 minutes, or until the potatoes are tender and slightly browned on the edges.

Give the hash a good stir halfway through roasting to ensure even cooking.

Once roasted, your potato and vegetable hash is ready to serve.

Divide it among plates and enjoy the hearty and flavorful combination of roasted vegetables.

One Pan Gnocchi with Sausage and Peas

Calling all pasta fans! This one-pan wonder combines tender gnocchi, savory sausage, and crisp-tender veggies in a flavorful tomato sauce. With a simple prep and a quick cook time, this dish is a weeknight lifesaver that’s sure to delight your taste buds and satisfy your cravings.

One Pan Gnocchi with Sausage and Peas
One Pan Gnocchi with Sausage and Peas

Ingredients

  • 1 pound Italian sausage
  • 1 pound gnocchi
  • 1 tablespoon olive oil
  • 1 bell pepper, diced
  • 1/2 onion, diced
  • 2 cups frozen peas
  • 1 jar (15 1/2 ounces) tomato sauce
  • 1/2 cup grated Parmesan cheese
  • Salt and pepper to taste

Instructions

Start by removing the sausage from its casing and cooking it in a large skillet over medium heat until it’s browned. When the sausage is done, remove it from the skillet and set it aside to cool slightly.

While the sausage is cooling, bring a large pot of salted water to a boil.

Add the gnocchi and cook according to package directions. Once the gnocchi is cooked through, drain it and set it aside.

Wipe the skillet clean and add the olive oil over medium heat.

Add the bell pepper and onion and cook until softened. Add the peas and cook until heated through.

Stir in the tomato sauce and bring to a simmer.

Season with salt and pepper to taste. Add the cooked sausage and gnocchi to the sauce and stir to combine.

Simmer until heated through.

Garnish with grated Parmesan cheese and serve immediately.


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