Sheet Pan Shrimp Fried Rice

 2 Tbsp toasted sesame oil

2 Tbsp soy sauce

1 Tbsp sambal oelek (ground fresh chili paste)

1 Tbsp rice vinegar

1 tsp fish sauce

3 cups cooked long grain white rice, at room temperature

1 cup matchstick carrots

1 cup finely chopped red bell pepper

1/2 cup finely chopped yellow onion 

1/2 cup plus 2 Tbsp sliced scallions

2 large eggs, lightly beaten

1 lb large peeled deveined raw shrimp

1 cup frozen sweet peas, thawed

 

1.  Preheat oven to 450 degrees.  Whisk together sesame oil, soy sauce, sambal oelek, rice vinegar, and fish sauce in a small bowl.  Stir together rice, carrots, bell pepper, onion, and 1/2 cup of the scallions in a large bowl.  Add sesame oil mixture to rice mixture; stir well  to fully coat.

2.  Spread rice mixture in an even layer on a rimmed baking sheet.  Bake in preheated oven until rice begins to toast on outer edges,  about 15 minutes.  Remove from oven.  stir; drizzle evenly with eggs, adn top with shrimp.

3.  Return rice mixture to oven; bake at 450 degrees until shrimp is opaque and cooked through and eggs are cooked through, 5 to 7 minutes.  Remove from  oven, transfer mixture to a large bowl.  Add peas; toss to combine until peas are warmed through, about 1 minutes.  Sprinkle with remaining 2 Tbsp scallions, serve immediately. 

Serves 4

Sheet Pan Lemon Butter Shrimp

 3 lemons, thinly sliced

1 1/2 lbs shrimp

1/2 cup butter, melted

1 (0.7 oz) pkg Italian seasoning

On a baking sheet in a single layer place the lemon slices covering the entire pan.  Place 1 shrimp on top of each lemon slice.  Pour the melted butter and seasoning over the shrimp, turning to get both sides. Bake in a 350 degree oven for 13-15 minutes.

Roasted Pistachio-Crusted Salmon with Broccoli

 8 cups broccoli florets, with 2 inch stalks attached

2 cloves garlic, sliced

3 Tbsp extra virgin olive oil, divided

3/4 tsp salt, divided

1/2 tsp ground pepper, divided

1/2 cup salted pistachios, coarsely chopped

2 Tbsp chopped fresh chives

zest of 1 medium lemon, plus wedges for serving

4 tsp mayonnaise

1 1/4 lb salmon fillet, cut into 4 portions 

1.  Preheat oven to 425 degrees.  Coat a large rimmed baking sheet with cooking spray.

2.  Combine broccoli, garlic, 2 Tbsp oil, 1/2 tsp salt and 1/4 tsp pepper on the prepared baking sheet.  Roast for 5 minutes. 

3.  Meanwhile, combine pistachios, chives, lemon zest, the remaining 1 Tbsp oil and 1/4 tsp each salt and pepper in a small bowl.  Spread 1 tsp mayonnaise over each salmon portion and top with teh pistachio mixture.

4.  Move the broccoli to the  side of the baking sheet, and place the salmon on the empty side.  Roast until the salmon is opaque in the center and the broccoli is just tender, 8 to 15 minutes more, depending on thickness.  Serve with lemon wedges, if desired.

Serves 4

 

Sheet Pan Tilapia and Vegetable Medley

 2 medium Yukon Gold potatoes, cut into wedges

3 large fresh Brussels sprouts, thinly sliced

3 large radishes, thinly sliced

1 cup fresh sgar snap peas, cut into 1/2 inch pieces

1 small carrot, thinly sliced

2 Tbsp butter, melted

1/2 tsp garlic salt

1/2 tsp pepper

2 tilapia fillets (6 oz each)

2 tsp minced fresh tarragon or 1/2 tsp dried tarragon (or use dill or parsley)

1/8 tsp salt

1 Tbsp butter, softened

lemon wedges and tartar saucae (optional)

1.  Preheat oven to 450 degrees.  Line a sheet pan with foil; grease foil.

2.  In a large bowl, combine the first 5 ingredients.  Add melted butter, garlic salt ad pepper; toss to coat.  Place vegetables in a single layer in prepared pan; bake until potatoes are tender, about 20 minutes.

3.  Remove from oven; preheat broiler.  Arrange vegetables on 1 side of sheet pan.  Add fish to other side.  Sprinkle fillets with tarragon and salt; dot with softened butter.  Broil 4-5 inches from heat until fish flakes easily with a fork, about 5 minutes.  If desired, serve with lemon wedges and tartar sauce.

Smoked Kielbasa Sheet Pan Dinner

 2 lbs smoked Kielbasa Sausage, cut into 3/4 inch slices

5 medium potatoes, scrubbed and cut into 3/4 inch cubes

1 lb fresh green beans

1 large onion, chopped

3 Tbsp olive oil

1 tsp salt

1 tsp pepper

1/2 tsp garlic powder

1/2 tsp smoked paprika

Preheat oven to 400 degrees.  Line a rimmed baking sheet with ti foil or parchment paper.  Add the potatoes, green beans and onion to the sheet pan.  Drizzle with olive oil.  In a small dish, combine the spices and sprinkle evenly over the  veggies.  Roast in the oven for 25 minutes.  Remove from oven and add the sausage.  Bake for another 25-30 minutes or until veggies are tender  Remove from the oven, toss and adjust salt and pepper if needed.  Serve.

Roasted Shrimp and Veggie Salad

 1 cup cherry tomatoes

1 cup shredded carrots

1 cup yellow bell peppers, chopped

1 cup red onion, chopped

1 cup asparagus, chopped

1 lb shrimp

olive oil

salt and pepper

chili powder

oregano

 lime juice 

mixed lettuce greens

On a baking sheet lined with foil add tomatoes, carrots, bell peppers, onion and asparagus in a individual piles spread out.  Sprinkle with olive oil, salt, pepper, chili powder and oregano. Mix. Bake in a 400 degree oven for 10 minutes.  

Remove pan from oven and add shrimp by pushing to the sides the vegetables.  Add the same seasonings to the shrimp but also sprinkle shrimp with lime juice.  Bake for another 5-8 minutes at 400 degrees until shrimp is cooked.  

 

Salad dressing:

3 tsp lime juice

2 tsp olive oil

1 tsp honey

1/2 tsp chili powder

salt and pepper

Mix salad dressing ingredients together in a small bowl.  In a serving bowl add mixed green.  Place all the roasted veggies and shrimp on top of the greens.  Mix.  Pour over the dressing. Mix and Serve

Vegan Green Bean, Tomato, and Basil Sheet Pan Dinner

 2 cups baby potatoes

3 Tbsp olive oil, divided 

2 cups cherry tomatoes

2 cups 1 inch cut fresh green beans

4 cloves garlic, minced

2 tsp dried basil

1 tsp flaked sea salt 

1 (15 oz) can garbanzo beans, drained and rinsed

2 tsp olive oil, or to taste 

salt and ground black pepper to taste

1.  Preheat the oven to 425 degrees.  Line a jelly roll pan with aluminum foil.

2.  Toss potatoes with 1 Tbsp olive oil in a medium bowl.  Pour into the prepared pan.

3.  Roast in the preheated oven until tender, about 30 minutes.

4.  Toss cherry tomatoes, green beans, garlic, basil, and sea salt with 2 Tbsp olive oil.

5.  Remove potatoes from the oven, push them to one side of the pan, and add the tomato and green bean mixture.  Roast until tomatoes start to wilt, 15 to 20 minutes more. 

6.  Remove from the oven and pour into a serving dish.  Stir in garbanzo beans, add 2 tsp olive oil, and season with salt and pepper.

Sheet Pan Fried Rice with Tofu

 rice ( cooked white or leftover)

tofu

frozen vegetables

soy sauce

sesame oil

fresh ginger

garlic, minced

Whisk together in a small bowl soy sauce, sesame oil, ginger and garlic.  In a large bowl add rice, tofu, frozen vegetables and salt.  Combine wet to dry ingredients and mix.  Spread out in an even layer on a parchment papered baking sheet.  Cover with aluminum foil.  Bake in a 375 degree oven for 10 minutes.  Take off aluminum foil and bake for another 15 minutes.

Sheet Pan Pierogies

 Prep Time:  15 minutes      Cook Time:  25 minutes     Total Time:  40 minutes

4 Tbsp unsalted butter

2 Large sweet onions, thinly sliced

kosher salt and pepper

1 to 2 Tbsp balsamic vinegar

16 oz frozen pierogies

2 Tbsp olive oil

1/2 tsp garlic powder

1/2 tsp smoked paprika

fresh chives or parsley for topping

Chipotle Sour Cream

2/3 cup sour cream

1 diced chipotle pepper

2 tsp adobo sauce from the can of chipotes

Whisk ingredients together until combined. 

1.  Preheat the oven to 400 degrees.

2.  Heat the butter in a skillet over medium heat.  Add the sliced onions with a big pinch of salt and pepper.  Cook stirring often, until the onions slightly soften, about 10 minutes.  Reduce the heat to low and stir in the balsamic vinegar.  Continue to stir and cook the onions for 5 more minutes.  The onions should be soft and slightly caramely looking.  Turn off the heat.

3.  Spray a sheet pan with olive oil or nonstick spray- make sure the bottom of the pan is covered so the pierogies don't stick and rip.  Place the pierogies on and too them or brush them well in the olive oil.  You want all edges of the pierogies covered.  Sprinkle with salt, pepper, garlic powder and smoked paprika.  Spoon the caramelized onions from the pan (along with any butter in the pan)  all over the pierogies.

4.  Roast for 20 to 30 minutes, flipping the pierogies once in between.  Sprinkle with fresh herbs and serve immediately with the chipotle sour cream.

Note: alternatively, you can place raw sliced onions (and even peppers) on the baking sheet and toss with olive oil and balsamic. Place the pierogies on top. This eliminates the onion caramelizing step- but they won't be as caramely. 

Sheet Pan Chicken Sausage and Vegetables

4-8 apple chicken sausage, already precooked, sliced (by the hot dogs)

1 onion, chopped

6 red potatoes, diced with skin on (or sweet potatoes)

4 carrots, peeled and chopped

asparagus (or broccoli, zucchini, green beans)

salt and pepper

poultry seasoning

garlic salt

2 Tbsp olive oil

Place on a large rimmed baking sheet. Mix all together coating all vegetables in an even layer. Bake for 20 minutes at 400 degrees. Vegetables and sausage should be crisp.

Sheet Pan Chocolate Chip Cookie Bars

Serves: 24

Prep Time: 10 minutes Cook Time: 25 minutes Total Time: 35 minutes

1 cup butter

1 ¼ cups brown sugar

¾ cup sugar

1 Tbsp vanilla extract

2 eggs

2 ¾ cups flour

1 tsp baking soda

1 tsp salt

2 ¼ cups mini semisweet chocolate chips, divided

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, brown sugar and sugar.
3. Add vanilla and eggs and combine.
4. Fold in flour, baking soda and salt.
5. Mix in 2 cups of mini chocolate chips.
6. Spray a 18”x13” sheet pan with nonstick cooking spray and spread cookie dough out evenly in pan.
7. Sprinkle remaining ¼ cup chocolate chips on top.
8. Bake for 20-25 minutes or until middle is set up and edges are golden brown.
9. Let cool and cut into squares.

Sheet Pan Oatmeal Butterscotch Bars

Serves: 30

Prep Time: 10 minutes Cook Time: 22 minutes Total Time: 32 minutes

1 cup butter (softened)

1 cup brown sugar

¾ cup sugar

2 eggs

1 tsp vanilla extract

½ tsp cinnamon

½ tsp salt

1 tsp baking soda

1 ½ cups flour

3 cups old fashioned oats

2 cups butterscotch chips

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, brown sugar and sugar until fluffy.
3. Add eggs and vanilla and mix until combined.
4. Mix in cinnamon, salt, baking soda, flour and oatmeal and mix until well combined.
5. Fold in butterscotch chips.
6. Spray a half baking sheet (18”x13”x1”) with nonstick cooking spray and spread dough in pan.
7. Dough will be sticky, so use a rubber spatula and spread as evenly as possible.
8. Bake for 20-22 minutes, or until the edges are golden brown.
9. Let cool and cut into bars.

Sheet Pan Fudgy Brownies

Serves: 24

Prep Time: 10 minutes Cook Time: 40 Minutes Total Time: 50 minute

4 eggs

1 ½ cups unsweetened cocoa powder

1 tsp salt

1 ½ tsp baking powder

1 Tbsp vanilla extract

2 cups butter (melted)

4 cups sugar

2 ½ cups flour

1. Preheat oven to 350 degrees. Spray a half baking sheet (18”x13”x1”) with nonstick cooking spray; set aside.
2. In a large mixing bowl or stand mixer, beat together eggs and cocoa powder.
   Add salt and baking powder and mix until combined. Mix in vanilla. Add melted butter and sugar and mi until well combined. Mix in flour until well combined.
3. Spread in prepared baking sheet.
4. Bake for 35-40 minutes, or until an inserted toothpick comes out clean.

Lunch Lady Peanut Butter Bars

Serves: 24

Prep Time: 25 minutes Cook Time: 15 minutes Total Time: 40 minutes

1 cup butter, softened

1 cup sugar

1 cup brown sugar, firmly packed

1 tsp vanilla extract

2 large eggs

2 ½ cups peanut butter, divided

2 cups old fashioned oats

2 cups flour

1 tsp baking soda

1 tsp salt

Frosting:

½ cup butter, softened

¼ cup milk

2 tsp vanilla

4 Tbsp cocoa powder

3 cups powdered sugar

1. Preheat oven to 350 degrees.
2. In a large bowl, cream together butter, sugar and brown sugar together.
3. Add vanilla, eggs, an 1 cup peanut butter; stir to combine.
4. Add oats, flour, baking soda and salt and mix until well combined.
5. Spray a baking sheet (half sheet jelly roll pan that is approximately 17.8 x 12.8 x 1 inch) with nonstick cooking spray and spread out dough in an even layer.
6. Bake for 15 minutes and remove from oven.
7. Drop remaining peanut butter by spoonfuls on top of warm bars and spread when peanut butter has begun to melt.
8. Let cool until peanut butter has set up.
9. While cooling, mix together frosting ingredients with a hand mixer until smooth and spread on top of bars.
10. Cut into bars and serve.

Sheet Pan Meatloaf and Green Beans

Prep Time: 15 minutes Cook Time: 30 minutes Total Time: 45 minutes

1 ½ lbs ground beef or turkey

2 eggs

1 onion, diced

¼ cup ketchup

salt and pepper, to taste

1 cup quick oats

½ cup Italian bread crumbs

1 (10.75 oz) can tomato soup, divided

2 Tbsp Worcestershire sauce

2 Tbsp brown sugar

1 Tbsp olive oil

1 lb fresh green beans

1. Preheat oven to 400 degrees.
2. In a large mixing bowl, combine ground beef, eggs, onion, ketchup, salt and pepper, oats, bread crumbs, and half the can of soup.
3. Spray a baking sheet with nonstick cooking spray.
4. Form meatloaf mixture into 12 patties and place on baking sheet.
5. In a small mixing bowl, whick together remaining soup, Worcestershire sauce and brown sugar.
6. Spoon some of the soup mixture on top of each meatloaf patty.
7. Toss green beans in olive oil until evenly coated and spread out on baking sheet between meatloaf.
8. Bake for 25-30 minutes, or until meatloaf is cooked through and green beans are soft.