food

Surprising Sheet Pan Meals

7 quick and easy sheet-pan meals for people who hate doing dishes (because everyone hates doing dishes).

food

Surprising Sheet Pan Meals

7 quick and easy sheet-pan meals for people who hate doing dishes (because everyone hates doing dishes).

Ingredients

  • 2 pounds yakisoba noodles, cooked
  • 1 red bell pepper, thinly sliced
  • 1 yellow onion, thinly sliced
  • 1 cup chopped snap peas
  • 1 cup canned baby corn
  • 1 large carrot, chopped
  • 3 tablespoons soy sauce
  • 2 tablespoons sesame oil
  • Sriracha, for serving
  • Scallions, for serving

Steps

  1. Preheat the oven to 400 degrees and prepare a baking sheet with cooking spray.
  2. In a large bowl, combine noodles, bell pepper, onion, snap peas, corn, and carrot.
  3. Toss with soy sauce and sesame oil and spread out evenly on prepared baking sheet.
  4. Bake for 10-12 minutes until vegetables are soft and cooked.
  5. Serve immediately and reserve remaining for easy weeknight meals.

Ingredients

  • 2 bell peppers, thinly sliced
  • 1 yellow onion, thinly sliced
  • 2 pounds frozen cooked shrimp, tails removed
  • 1 packet fajita seasoning
  • 2 tablespoons lime juice
  • 1 tablespoon vegetable oil
  • 8 small flour tortillas, warmed
  • 2 limes for serving
  • 2 tablespoons chopped cilantro, for serving

Steps

  1. Preheat oven to 450.
  2. In a large bowl, combine onions, peppers and shrimp with oil, lime and fajita mix.
  3. Toss until evenly coated and spread out evenly on a baking sheet.
  4. Bake for 10-12 minutes until golden and shrimp is cooked thoroughly.
  5. Warm tortillas and serve. Pack remaining fajitas for easy weeknight meals.

Ingredients

  • 2 cups breadcrumbs
  • ¼ cup melted butter
  • 1 pound elbow macaroni, cooked al dente
  • 2 cups whole milk
  • 8 ounces cream cheese, softened at room temperature
  • 4 cups cheddar cheese
  • 1 tablespoon dijon
  • Salt and pepper for seasoning

Steps

  1. Preheat oven to 450 and prepare a baking sheet with cooking spray.
  2. In a small bowl, combine breadcrumbs and butter and set aside.
  3. Heat milk over medium low heat in a large saucepan.
  4. Add cream cheese and cheddar cheese and heat until melted.
  5. Add dijon, salt and pepper and add cooked macaroni.
  6. Pour onto prepared pan.
  7. Top with bread crumbs and bake mac and cheese for 20-25 minutes until golden and crispy.
  8. Remove from oven and serve.
  9. Pack the remaining for easy weekday meals.

Ingredients

  • 8 large flour tortillas
  • 4 cups mexican blend cheese
  • 1 rotisserie chicken, shredded
  • ½ cup diced white onion
  • 1 tablespoon vegetable oil
  • ¼ cup chopped cilantro, for topping
  • ½ cup sour cream, for serving
  • 1 cup salsa, for serving
  • 1 avocado, diced for serving

Steps

  1. Preheat the oven to 400 degrees and line a sheet pan with parchment paper.
  2. Arrange four tortillas across the baking sheet, taking care to cover completely.
  3. Cover with 2 cups of cheese, then shredded chicken, onions and then the remaining cheese.
  4. Top with the last tortillas and brush with vegetable oil.
  5. Bake for 20-25 minutes until tortillas are golden.
  6. Remove from oven and flip out onto a cutting board.
  7. Divide into 8 portions and top with cilantro.
  8. Serve with sour cream, salsa and avocado.
  9. Pack the remaining quesadillas for weekday meals.

Ingredients

  • 2 cups white rice (easy microwavable rice)
  • ¼ cup soy sauce
  • 1 tablespoon sesame oil
  • 1 cup frozen vegetables (peas, carrots)
  • ½ cup diced white onion
  • 8 large eggs
  • Salt and pepper for seasoning
  • 1 scallion, sliced for topping
  • Sriracha for topping

Steps

  1. Preheat the oven to 400 degrees and prepare a baking sheet with cooking spray.
  2. In a large bowl combine rice, soy sauce, sesame oil, frozen vegetables and onions.
  3. Arrange in an even layer on the prepared sheet pan and bake for 20-25 minutes until golden and crispy.
  4. Remove from oven and create 8 indentations in the rice for eggs.
  5. Bake for 10-12 minutes until set.
  6. Remove from the oven and top with scallions and sriracha and serve.
  7. Pack leftovers for easy weeknight meals.

Ingredients

  • 4 cups frozen hash browns
  • 1 cup shredded cheddar cheese
  • 10 sausage links, chopped
  • 8 eggs
  • Salt and pepper for tasting

Steps

  1. Preheat the oven to 400 degrees and prepare a baking sheet with cooking spray.
  2. Arrange the hash browns in an even layer across the tray.
  3. Top with cheddar cheese.
  4. Bake for 20-25 minutes until golden.
  5. Remove from oven and create 8 nests for eggs.
  6. Drop eggs into each well and arrange sausage evenly around the tray.
  7. Season eggs with salt and pepper and bake for 10-12 minutes until egg whites are set.
  8. Remove from oven and serve.
  9. Pack the remaining for easy weekday breakfasts.

Ingredients

  • 2 large eggs
  • 2 cups milk
  • 4 cups pancake mix
  • ½ cup seltzer water
  • 1 cup mixed berries

Steps

  1. Preheat the oven to 350 degrees and spray a 18 x 13 “ pan with baking spray.
  2. Combine egg and milk in a large bowl then add pancake mix. Whisk until smooth.
  3. Stir in seltzer and pour batter into prepared pan.
  4. Drop berries evenly across batter.
  5. Bake for 15-20 minutes until a toothpick comes out clean and pancake is golden and springs back when touched.
  6. Store extra pancakes in the freezer for easy breakfasts.