In these weeks of extra time at home, wishing for a company vibe without the company, and always an eye toward budget-friendly meals then sheet pan cooking is a great discovery. Try these tasty and fast options for a welcome change you can really call your own.
We all want to support local restaurants, however, that’s typically not an option every night. And when you’re working remotely or not wanting anything else complicated these days, then easy meals may have to double as entertainment and stress-relief. Gather the kids, put away the tech, and share the meal prep as well as the meal. Studies have shown that resiliency is often the positive result of a reliable routine, working together toward common goals, and learning new skills.
Let’s pull out that sheet pan, call the fam and get cooking!
Easy Sheet Pan Fajitas
I medium onion
I-2 bell peppers, choose your favorite types or mix colors
I-2 lbs. peeled shrimp, or chicken cut into strips
2 T. vegetable oil 1 pkg favorite taco seasoning mix
Preheat oven to 450 degrees.
Cut onion and peppers into thin strips, approximately same size. Combine peppers and shrimp in a bowl. Coat with vegetable oil then add taco seasoning mix and stir to coat all. Turn onto sheet pan and spread out but be careful not to overload the pan otherwise the veggies and shrimp will just steam. If you need two pans, that’s ok too. Cook for 8 minutes in hot oven. Serve with your favorite tortillas and fixings. Feel free to add a jalapeno to the bell peppers if you like a little spice
Pronto Italian Chicken
2 T. olive oil, divided
1 medium onion cut into ¼ inch wedges
I fennel bulb cut into ¼ inch wedges (optional)
6 bone-in, skin-on chicken thighs
1 t. smoked paprika Salt and pepper
¼ c. sherry vinegar
2 c. cherry tomatoes (or can sub large dice fresh tomato)
¾ c. pitted olives, Castelvetrano or Kalamata
1 ½ t. chopped fresh rosemary
2 cloves garlic, slices
¼ c. chopped fresh flat-leaf parsley
Preheat oven to 450 degrees. Toss the onion and fennel with 1 T. olive oil on a large rimmed sheet pan. Arrange the chicken on top and sprinkle all over with the paprika, salt and pepper. Drizzle vinegar over all, then roast in the oven for 15 minutes.
Meanwhile, toss the tomatoes, olives, rosemary, and garlic with the remaining 1T. olive oil, salt and pepper. Add tomato mixture to the baking sheet with the chicken and continue roasting another 10-15 minutes until chicken is cooked through and golden brown. Sprinkle with the parsley and serve chicken together with the vegetables and juices. Especially good over orzo or your favorite pasta, or over rice.