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June 9, 2022
Sheet Pan Chicken Quesadillas
We were watching a cooking show recently where they made Sheet Pan Quesadillas. They not only looked amazing but seemed very simple to make so we thought, let’s grab some of our favorite ingredients, play around with different seasonings, and give it a try! The result is Sheet Pan Chicken Quesadillas. These are fabulous! You get tender chicken and loads of beans and veggies in each bite, it’s perfectly seasoned, and has plenty of melted cheese. We use onion, bell pepper, black beans, and corn for our recipe but you can easily customize the “filling” to your liking. Add mushrooms, green onion, etc. Substitute the chicken breast for ground beef or pulled pork, etc. You can really make this meal your own and cater to individual tastes. I mean, you do have an entire sheet pan of quesadillas, so go ahead and make one side to your liking and the other side to your kids liking. And don’t … Continue reading
March 7, 2022
Sheet Pan Mediterranean Shrimp
Escape to the Mediterranean for a fun weeknight dinner that will feed the whole family and leave you feeling satisfied! The recipe is for Sheet Pan Mediterranean Shrimp. As the name suggests, the recipe is cooked entirely on a sheet pan, so you have easy assembly, easy cleanup, and you can use the sheet pan as your serving platter. You can eat the shrimp as is and enjoy the rest of the sheet pan ingredients as a salad or combine all ingredients, so you get a little of everything in each bite. The shrimp is cooked to perfection and absorbs some of the other flavors while baking. I think red onion can be quite potent but when it’s combined with the other Mediterranean flavors, it really mellows out but still give you a nice crunch. The olives and feta cheese sprinkled over the top really bring it all together. The recipe can be found here. … Continue reading
October 21, 2021
Baked Feta & Vegetable Pasta
Not too long ago, I hopped on the TikTok trend where you bake a block of feta cheese with cherry tomatoes and when done, toss it with cooked noodles for a light and refreshing pasta. It was a HUGE hit in our house so I figured I would try it again but with a few changes. The original recipe is for Baked Feta and Tomato Pasta but the recipe I’m going to share with you today is for Baked Feta and Vegetable Pasta. The recipe can be found here. Start by preheating the oven to 400 degrees F. Line a baking sheet with parchment paper. Place the feat in the center of the baking sheet. This recipe calls for a block of feta but if it’s OK to use crumbled if that’s the only available option at the grocery store. Just pile it high and try to keep it as … Continue reading
June 16, 2021
Sheet Pan Encrusted Chicken
Sheet pan meals are becoming more frequent at our house. They are easy to assemble and quick to cleanup because all the cooking happens on…you guessed it…a sheet pan. We have a 2-person household as well, so the sheet pan meals are often enough to have for 2 meals. Depending on how busy we are during the week, this is either 2 dinners or 1 dinner and 1 lunch for us. The combinations are endless as well! We primarily make chicken with a vegetable on the side, but you could try turkey breasts, pork chops, etc. with any vegetable (or vegetables) of your choosing. My favorite recipe is for Sheet Pan Pretzel Encrusted Honey Mustard Chicken with Potatoes. I think coating to the chicken adds a fun element to the dish because you had added texture and flavor instead of just plain chicken. So, you get tender chicken in each bite with a little crunch. The combination of … Continue reading
December 10, 2019
Sheet Pan Roasted Gnocchi & Veggies
Sheet Pan Roasted Gnocchi & Veggies is a great one-pan meal the whole family will love! It’s full of toasted gnocchi (store bought but still delicious), roasted fresh veggies, herbs, and a dusting of Parmesan cheese. It’s easy to throw together on a busy weeknight and is a meal that can be enjoyed year-round. The recipe can be found here. Start by preheating the oven to 425 degrees. Line a baking sheet with parchment paper. Chop the bell peppers and onion. You can use any color of bell pepper – it just makes the dish more colorful! You don’t need to slice the tomatoes. Peel the garlic cloves and place on a cutting board. Lay a knife sideways on top of the garlic and use the palm of your hand to press down and “smash” the garlic. If you would prefer to use minced garlic that is fine too! Add … Continue reading
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