One-Pan Wonders

Sheet pan meals for easy dinners

Spicy Roasted Jambalaya

Ingredients

• 1 large yellow onion, diced
• 1/2 large green bell pepper, diced
• 1/2 large yellow bell pepper, diced
• 1/2 large red bell pepper, diced
• 3 stalks celery, sliced or diced
• 2 garlic cloves, minced
• 1 to 2 jalapenos, seeded and diced
• 1 pint cherry tomatoes
• 3 tablespoons olive oil, divided
• 1/2 teaspoon salt
• 1/2 teaspoon black pepper
• One 13 1/2-ounce Andouille sausage link, sliced
• 1 pound large shrimp, peeled and deveined
• 1 tablespoon Cajun seasoning blend
• Linguine noodles, cooked according to directions
• 1 to 2 lemons, sliced in thin wedges
• 2 scallions, sliced
• Fresh parsley, chopped

Directions

Heat oven to 400 degrees.

Line 13-by-18-inch sheet pan with parchment paper.

In large bowl, combine onion, bell peppers, celery, garlic, jalapenos, tomatoes, 2 tablespoons olive oil, salt and pepper until evenly combined. Spread evenly on pan in single layer. Add slices of Andouille sausage. Roast 15 to 20 minutes or until vegetables are tender and start to brown.

Toss shrimp with Cajun seasoning and prepare linguine noodles.

When ready, remove baking sheet from oven. Place shrimp on top of vegetable and sausage mixture in single layer. Top with half the lemon wedges. Return to oven and roast about 5 to 8 minutes, or until shrimp is no longer pink.

Serve over linguine garnished with scallions and parsley with remaining fresh lemon wedges on side.

Veggie Bowl

Ingredients

• 2 yellow onions, peeled and cut into 1/2-inch wedges
• 1/2 head of red or purple cabbage, cut into wedges
• 2 red potatoes, cut into 1/2-inch wedges
• 1 small butternut squash, peeled and cut into 1/2-inch cubes
• 1 pound Brussels sprouts, halved
• Olive oil
• Salt to taste
• Black pepper to taste
• 1 1/2 cups quinoa, cooked according to directions

Tahini sauce:

• 1 tablespoon tahini
• 1/2 lemon juiced
• 1 teaspoon Dijon mustard
• 1/2 to 1 teaspoon maple syrup
• 2 avocados peeled and sliced
• Fresh parsley

Directions 

Heat oven to 400 degrees.

Line 13-by-18-inch sheet pan with parchment paper.

Place onion, cabbage, potatoes, squash and Brussels sprouts in single layer on pan. Drizzle with olive oil and season with salt and pepper. Roast vegetables 40 minutes or until tender. Add more salt and pepper if needed.

While vegetables roast, cook quinoa.

To make tahini sauce: In small bowl, whisk tahini, lemon juice, mustard and syrup until smooth.

To assemble bowls: Spoon quinoa into bowls. Add roasted veggies and garnish with avocado and parsley. Drizzle tahini sauce over each bowl and serve.

Beef Tenderloin with Cauliflower & Spinach

Ingredients 

• 4-pound beef tenderloin, wrapped with butcher’s twine
• 9 tablespoons olive oil, divided
• 4 teaspoons pepper, divided
• 1 head cauliflower
• 5 shallots, quartered
• 2 teaspoons salt, divided
• 3 tablespoons lemon juice
• 2 teaspoons Dijon mustard
• 5 1/2-ounce package fresh baby spinach
• Dried cranberries for garnish

Directions 

Heat oven to 475 degrees. Place beef on sheet pan. Rub 4 tablespoons olive oil and 2 teaspoons pepper over beef. Bake 12 minutes.

In large bowl, toss cauliflower, shallots, 1 teaspoon salt and 1 teaspoon pepper to combine. Scatter vegetables around beef and bake 18 to 25 minutes, or until desired doneness is reached. Allow meat to rest 15 minutes covered in aluminum foil.

In medium bowl, whisk 3 tablespoons olive oil, lemon juice, mustard and remaining salt and pepper until combined. Add spinach; stir until combined.

Serve by layering spinach topped with cauliflower and shallots then sliced tenderloin. Garnish with dried cranberries.

Mushroom Fajitas

Ingredients 

• 2 large portobello mushroom caps, sliced into 
• 1/4-inch strips
• 2 medium yellow onions, sliced into 1/4-inch strips
• 2 large red bell peppers, sliced into 1/4-inch strips
• 2 tablespoons vegetable oil
• 2 1/4 teaspoons taco seasoning
• Six 6-inch flour tortillas, warmed
• 1/4 cup cilantro, roughly chopped
• Avocado, optional
• Salsa, optional
• Hot sauce, optional
• Lime, optional

Directions 

Heat oven to 400 degrees. Line 13-by-18-inch sheet pan with parchment paper. Set aside.

In large bowl, toss mushrooms, onions and peppers with oil and taco seasoning. Distribute on baking sheet. Roast 25 minutes, tossing halfway through, until veggies are fork tender and edges are slightly browned.

Serve with warmed tortillas and garnish with cilantro. Top with avocado, salsa, hot sauce or lime, if desired.

Bonus Recipe: Chicken Cordon Bleu

Easy Chicken Cordon Bleu