5 EASY SHEET-PAN RECIPES FOR WHEN YOU DON ' T W A NT TO W A SH THE DISHES )

Transcription

1 5 EASY SHEET-PAN RECIPES ( FOR WHEN YOU DON ' T W A NT TO W A SH THE DISHES )

2 BBQ CHICKEN & SWEET POTATO FRIES 1 pound chicken drumsticks ½ cup store-bought or homemade BBQ sauce 2 medium sweet potatoes, washed 2 tablespoons olive oil ½ teaspoon garlic powder ½ teaspoon paprika Salt and pepper, to taste Preheat oven to 400. Place drumsticks on baking sheet leaving one half of baking sheet empty. Lather with half of BBQ sauce. Cover with foil. Bake 10 minutes. While chicken cooks, cut sweet potatoes into fry shapes. When chicken has cooked 10 minutes, pull out, flip chicken pieces, re-apply remaining BBQ, place sweet potatoes on empty half of baking sheet, drizzle with olive oil, seasonings and bbq and cook with chicken additional 20 to 30 minutes until chicken is no longer pink and sweet potatoes are tender.

3 APPLE CIDER GLAZED PORK CHOPS, APPLES & FENNEL 4 pork chops 2 apples, sliced into quarters 2 fennel bulbs, cut in half lengthwise and then cut into 1-inch segments Olive oil Salt & Pepper 1 tablespoon balsamic vinegar For the glaze: 1.5 cups apple cider 1/4 cup apple cider vinegar 1/2 tablespoon whole grain mustard 3 tablespoons maple syrup Preheat oven to 425. Place pork chops, apples and fennel on baking sheet, drizzle with olive oil and salt & pepper. Drizzle a touch of balsamic over the fennel. Bake minutes. Meanwhile, in a saucepan over high heat, add apple cider, apple cider vinegar, mustard and bring to a boil. Allow to boil several minutes until reduced by 2/3. Turn off heat and stir in maple syrup. Allow to cool slightly until pork is done. Let pork rest and let fennel roast a touch longer if necessary. Drizzle with sauce.

4 CHICKEN SAUSAGE SAUERKRAUT & PEPPERS 4 (fully cooked) chicken sausages 1 can sauerkraut, drained and squeezed of excess liquid ½ teaspoon caraway seeds 2 red and/or orange peppers, sliced Olive oil Salt & Pepper Preheat oven to 400 and line a baking sheet with aluminum foil. Place peppers in a single layer on half of baking sheet. Poke holes in sausages and also set on baking sheet. Mix caraway seeds into sauerkraut and scoop onto baking sheet. Drizzle everything with olive oil and season with salt & pepper. Bake 20 minutes.

5 VEGETARIAN ROASTED ROOT VEGGIES & BEANS WITH CHIPOTLE CREAM 4 red (and/or golden) beets, each beet cut into quarters, then each quarter cut in half 1 pound fingerling potatoes, cut into quarts 4 large parsnips, chopped 5 large carrots, chopped brussels sprouts, cut into quarters 4 whole cloves garlic 1 can kidney beans, drained & rinsed For the Chipotle Cream: ½ cup Greek yogurt 1 tablespoon lime juice 1 teaspoon honey 1 teaspoon chipotle in adobo sauce Preheat oven to 400. Line baking sheet with parchment and place all vegetables (not beans) on sheet. Drizzle with olive oil, salt & pepper and any other desired seasonings. Bake 20 minutes. For the chipotle cream, mix all together and refrigerate until ready to use. After 20 minutes, give all the vegetables a good toss and bake for another minutes. In last 5 minutes of cooking, toss beans with the vegetables. Top with chipotle cream. *These veggies are awesome to eat on their own, on a tostada or used all week in different recipes.

6 MOROCCAN CHICKEN WITH OLIVES, LEMONS & ALMOND RAISIN COUSCOUS For the Chicken ½ tsp salt ½ tsp cumin ¾ tsp paprika ½ tsp turmeric ¼ tsp cinnamon Touch of cayenne pepper ¼ tsp pepper 1 lemon 1 sweet onion 4 bone-in, skin-on chicken thighs 1/3 cup green olives + 2 teaspoons juice. Preheat oven to 375. Mix together spices in a small bowl. Cut lemon in half then proceed to cut one half into slices. Set the other half aside. Place slices flat on a baking sheet, followed by onion cut into small wedges. Drizzle a bit of olive oil on top of onions and lemon and season with salt, pepper and a touch of turmeric. Place chicken thighs on top. Drizzle with olive oil and evenly divide the spice mixture between pieces massaging it into chicken on both sides (and under the skin if you re able!). Bake minutes until internal temperature reaches 165. During last 10 minutes of cooking, remove chicken from oven, drop olives all over pan and drizzle olive juice over chicken (about 2 teaspoons total) and continue cooking until done. Finish with ¼ lemon, juiced.

7 MOROCCAN CHICKEN WITH OLIVES, LEMONS & ALMOND RAISIN COUSCOUS (CONTINUED) For the Couscous 2 tablespoons butter 1.5 cups chicken broth Salt & pepper ¾ cup couscous ¼ cup golden raisins ¼ cup purple raisins ¼ cup coarsely chopped almonds 1/4 cup chopped cilantro Finish with ¼ lemon juice Melt butter in saucepan. Add chicken broth, a pinch of salt & pepper and bring to a simmer. Add couscous and cook 2 minutes over medium heat. Turn off heat, cover and let sit 10 minutes. Once broth is absorbed, add almonds and raisins and stir together. Finish with cilantro and lemon juice.