Sheet Pan Meals
 

I love easy cleanup and sheet pan meals fit the bill. The idea is to put various ingredients on a lightly oiled baking sheet pan and put it all in the oven to cook. Today I made a meal using cauliflower, onions, green peppers, tempeh and chunks of fresh pineapple. I tossed it all around in the oil, added some Frank's Red Hot Sauce and a little salt and pepper. Thirty minutes later I took it out, poured it all over a bed of brown rice and splashed on more Frank's and a little sov sauce. Voila! Done! You could use any ingredients that you want. It's so easy that even my husband could do it! :D

~ C

This sounds sooooo good. Did you make this up or are there others?

I love meals like that. I often take a couple of chicken breasts and cut them into a very large dice--about 2 inches square--then drizzle on some ceasar or ranch dressing, and roll each piece in bread crumbs. Throw those on a pan and bake at 325 for about 20 minutes, then add cauli or broccoli that has been tossed with a little oil and bake for another 20 minutes, and serve over rice.

Or for something different, cut the chicken into fingers, cook the same way and use in fajitas.

Sausage/rice casserole: 1 1/2 c cooked white rice, 1 can cream of mushroom soup 1 can tomato soup, 1 chopped green bell pepper, 1 c chopped celery, 1 c chopped onion, 2 c water 1 lb. cooked sausage add last, mix all ingredients in large pan, sprinkle sausage on top last, bake for 1 hour covered, then uncover and spread desired amount of grated cheese on top and cook for another 30 minutes. Serves a large number. I normally use a large throw away roasting tin pan.I like to use Owens sausage.

Sounds good!

Sounds yummy!

I also like to use a sheet pan for dinners. Usually chicken thighs and roasted veggies. I have seen so many recipes for this kind of cooking, I need to branch out.

Here's my "Amazingly Useful Chicken," made in a roasting pan, but you can also use a sheet pan:
Preheatoven to 400 degrees. Lightly grease a bakingpan with sides (I using a roasting pan)

Cut2 large boneless, skinless chicken breast halves in strips and pile in the pan.
Mixtogether:
2 T. olive oil
2 t. chili powder
1 ½ t. cumin
½ t. garlic powder
½ t. oregano
¼ t. salt
Sprinkleover chicken. Sometimes I prepare awhile ahead and “marinate” the chicken in this mixture for a while.

Ina bowl mix:
One or two green or red peppers, cut instrips
One sliced medium onion
Any other vegetables you would like (zucchini, green beans, etc.)
Pourinto pan and mix with the chicken.

Bake20-25 min., stirring once or twice, until chicken is done.

Servehot or cold, over rice, on top of a tossed salad (like taco salad), or in taco/fajitashells

I made this one up, but the possibilities are endless. I think I'll do the next one Asian style with mushrooms, broccoli, carrots, bok choy, marinated tofu and stir fry sauce. Or, maybe go with potatoes, mushrooms, celery, carrots, parsley, thyme and some white beans and gravy for a savory, American taste.

It's nice to make a big pot of rice ahead of time, so that you have some on hand to heat up and add to your "bowl" at the end.

~ C

I do this a lot to have roasted veggies on hand, especially carmelized onions.