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SHEET PAN SUPPERS

The next best thing to a slow cooker is a single pan dinner. Meat and vegetables cooked on a sheet pan and only one pan to clean is a great idea.  – Pat

ROASTED CHICKEN AND RED POTATOES

2 pounds red potatoes, cut into 1-inch pieces

1 package (9 oz.) fresh spinach

1 large onion, cut into 1-inch pieces

2 tablespoons olive oil

4 garlic cloves, minced

1 teaspoon salt, divided

1 teaspoon thyme

3/4 teaspoon pepper, divided

6 chicken leg quarters

3/4 teaspoon paprika

Preheat oven to 375 degrees. Place potatoes, onions and spinach in a greased shallow sheet pan. Add oil, garlic, 3/4 teaspoon salt, thyme and 1/2 teaspoon pepper; toss to combine.

Arrange chicken over vegetables; sprinkle with paprika and remaining salt and pepper. Roast 55 to 60 minutes or until a thermometer inserted in chicken reads 180 degrees and potatoes are tender.

PORK CHOPS AND POTATOES

4 boneless pork loin chops  (6 oz. each)

1/2 cup plus 2 tablespoons reduced-fat Italian salad dressing, divided

4 small potatoes (about 1 1/2 pounds)

1/2 pound fresh Brussels sprouts, trimmed and halved

1/2 cup soft bread crumbs

1 tablespoons minced fresh parsley

1/4 teaspoon salt

1/8 teaspoon pepper

2 teaspoon butter, melted

Place pork chops and 1/2 cup salad dressing in a large re-sealable bag. Seal bag and turn to coat. Refrigerate 8 hours or overnight. Cover and refrigerate remaining salad dressing. Preheat oven to 400 degrees. Cut each potato lengthwise into 12 wedges. Arrange potatoes and Brussels spouts on a 15x10x1-inch sheet pan sprayed with cooking spray. Drizzle vegetables with remaining salad dressing and toss to coat. Roast 20 minutes. Drain pork, discarding marinade. Pat pork dry with paper towel. Stir vegetables and place pork chops over top. Roast 15-20 minutes longer or until a thermometer inserted in pork reads 145 degrees. Pre-heat broiler. In a small bowl, combine bread crumbs, parsley, salt, pepper and stir in butter. Top pork with crumb mixture. Broil 4-6-inches from heat 1-2 minutes or until bread crumbs are golden brown. Let stand 5 minutes.

SPICY SAUSAGE, POTATOES AND PEPPERS

1 pound potatoes, peeled and cut into 1/2-inch cubes

1 package (12 oz.) fully cooked Andouille chicken sausage links, cut into 1-inch pieces

1 medium red onion, cut into wedges

1 medium sweet red pepper, cut into 1-inch pieces

1 medium green pepper, cut into 1-inch pieces

1/2 cup pickled pepper rings

1 tablespoon olive oil

1/2 to 1 teaspoon Creole seasoning

1/4 teaspoon pepper

Preheat oven to 400 degrees. In a large bowl, combine potatoes, sausage, onion, red pepper, green pepper and pepper rings. Mix oil, Creole seasoning and pepper. Drizzle over potato mixture and toss to coat. Transfer to a 15x10x1-inch baking sheet coated with cooking spray. Roast 30-35 minutes or until vegetables are tender, stirring occasionally.

SALMON AND GREEN BEANS

4 salmon fillets (6 oz. each)

1 tablespoons butter

2 tablespoons brown sugar

2 tablespoons reduced-sodium soy sauce

2 tablespoons Dijon mustard

1 tablespoon olive oil

1/2 teaspoon pepper

1/8 teaspoon salt

1 pound fresh green beans

Preheat oven to 425 degrees. Place salmon fillet on a 15x10x1-inch baking sheet coated with cooking spray. In a small skillet melt butter and stir in brown sugar, soy sauce, mustard, oil, pepper and salt. Brush half of the mixture over salmon. Place green beans in a large bowl and drizzle with remaining brown sugar mixture and toss to coat. Arrange green beans around fillets. Roast 14-16 minutes or until fish just begins to flake easily with a fork and green beans are crisp-tender.

QUICK TIPS

• Fill an empty salt shaker with flour to quickly and easily dust a bread, cake pan or work surface.

• Overripe bananas can be frozen until its time to bake them. Store bananas unpeeled in a plastic bag.

• Place leftover stews into individual baking dishes or small casserole dishes, cover with pie crust or dumpling mix and  bake.

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