Sheet Pan Dinners—Part 2

We’ve enjoyed experimenting with sheet pan dinners the past two weeks. Timing is definitely key in getting all ingredients to a level of doneness at the same time. If your broccoli and potatoes are too crunchy and your steak is dry, your meal will not be pleasurable.

If you’re stopping at the grocery store to pick up your beef for fajitas, the butcher shop likely has beef strips or stir-fry beef already cut for you. Almost any tender beef cut will work well if cut into uniform strips for even cooking.

Soft vegetables like bell peppers and zucchini will oven bake in about 20 minutes. Root vegetables such as potatoes and carrots will need up to 45 minutes, depending on how small you cut them. I’ve popped the potatoes and carrots in the microwave for a few minutes to quick-start the cooking process. Add the vegetables with a tablespoon of water to a resealable plastic bag. Seal all but 1 inch of the bag and set it upright in the microwave. Cook for several minutes then proceed with the recipe.

We enjoy experimenting with dinner recipes but know that not all ingredients may come out successfully. Here are three that received our seal of approval! 


Quick Sheet Pan 

Fajitas

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Fajitas

Photo by Angie Sutton.

Colorful and delicious, this quick sheet pan dinner is sure to please!

Ingredients:

Seasoning:

1 tsp. chili powder

1 tsp. garlic powder

1 1/2 tsp. cumin

1 tsp ground paprika

1/2 tsp dried oregano

1 tsp. sea salt

1/4 tsp. ground black pepper

Fajita filling:

1 lb. lean sirloin steak or boneless skinless chicken breasts, sliced into 1/2-inch thick strips 

1 of each red, green and yellow bell peppers, cored and sliced into strips (3 whole total)

1 medium yellow onion, thinly sliced

1 to 3 Tbsp. olive oil

2 Tbsp. fresh lime juice

3 Tbsp. chopped cilantro

To serve:

8 flour tortillas

Sour cream, guacamole, diced tomatoes, shredded cheese blend

Directions:

1. Preheat oven to 400 degrees F. Line a 17-by-12-inch sheet pan with aluminum foil and spray with non-stick cooking spray.

2. In a small mixing bowl, whisk together seasoning ingredients; set aside.

3. Spread bell peppers and yellow onion onto baking sheet. Top with steak or chicken strips. Drizzle olive oil over top then stir ingredients to evenly coat. Sprinkle seasoning mix over the top. Spread ingredients across the pan, making sure the meat does not overlap.

4. Bake 20 minutes, turning once halfway through cooking. Vegetables will be crisp tender and meat is cooked through (chicken 165 degrees F and beef 145 degrees F). Meanwhile, wrap tortillas together in aluminum foil and seal tightly. Add the packet to the sheet pan during last 5 minutes in the oven.

5. Remove from oven and drizzle lime juice over top of the filling, sprinkle with cilantro. Serve filling warm in warm tortillas with toppings.

 


Sheet Pan Sausage, Potatoes and Vegetables

Ingredients:

1 lb. baby red potatoes, halved

1 (8-oz.) pkg. petite baby carrots

1 tsp. dried basil

1 tsp. dried oregano

1 tsp. paprika

1/2 tsp. dried thyme

1/2 tsp. onion powder

1/2 tsp. salt

1/4 tsp. ground black pepper

3 Tbsp. olive oil, divided

10 asparagus stalks

1 medium yellow onion, thinly sliced

1/2 (12-oz.) pkg. smoked sausage, cut into 1-inch coins

1 clove garlic, minced

1/2 c. grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F. Line a 17-by-12-inch sheet pan with aluminum foil and spray with non-stick cooking spray.

2. In a small mixing bowl, whisk together seasoning ingredients; set aside.

3. In a releasable plastic bag, toss potatoes and carrots with 1 tablespoon olive oil and half the seasoning mix. Dump on sheet pan and bake for 20 minutes.

4. Meanwhile, trim the ends from the asparagus and cut into 2-inch pieces.

5. Remove pan from oven and push potatoes and carrots to the side with a spatula. Add the asparagus, onion, sausage and garlic and drizzle remaining olive oil over the top. Sprinkle remaining seasoning evenly over the top. Stir to combine all ingredients.

6. Return to oven and bake for 15 minutes longer. Remove and sprinkle with Parmesan.

 


Sheet Pan Breakfast Bake

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Breakfast

Photo by Angie Sutton.

Breakfast for breakfast or breakfast for dinner, either way it’s a tasty and healthy meal! Serve with toast or fresh fruit.

Ingredients:

1 (30-oz.) pkg. shredded hash brown potatoes (refrigerated or frozen, thawed)

2 Tbsp. unsalted butter, melted

1 Tbsp. olive oil

1/4 tsp. dried basil

1/4 tsp. dried oregano

1/4 tsp. dried thyme

1/4 tsp. garlic powder

1/2 tsp. salt

1/4 tsp. ground black pepper

1 c. shredded cheddar cheese

12 slices bacon

6 large eggs

3 Tbsp. grated Parmesan cheese

Directions:

1. Preheat oven to 400 degrees F. Line a 17-by 12-inch sheet pan with aluminum foil and spray with non-stick cooking spray.

2. In a large mixing bowl, whisk together butter, olive oil, basil, oregano, thyme, garlic powder, salt and pepper. Add hash browns and stir to coat. Transfer to sheet pan and spread evenly. Sprinkle with cheddar cheese. Layer bacon slices over the top. Bake 20 minutes or until edges are brown.

3. Remove from oven and use a large serving spoon to create six wells in the potatoes. Crack eggs one at a time and gently add to each well. Sprinkle with Parmesan cheese. Return to oven for 12 additional minutes. Eggs will be set.

Source : http://www.hpj.com/blogs/sheet-pan-dinners-part/article_ba3429a2-72d5-11e7-8c73-476918f72394.html

Sheet pan dinners—Part 2
Join the sheet-pan cooking trend with a juicy steak dinner
Sheet Pan Chicken Fajitas
Greek Sheet Pan Chicken
Sheet Pan Baked Tilapia with Roasted Vegetables
Sheet Pan Shrimp Boil
Spinach and Artichoke Sheet Pan Pizza
Sheet Pan Shrimp Tacos
Sheet pan dinners
One Pan Greek Chicken