HOUSTON –
Do you want to get dinner on the table without spending hours in the kitchen? These one-pan dinners can be prepared in less time, and require almost no clean up!
Easy Sheet Pan Cajun Lobster Bake
Ingredients:
- 4 Lobster Tails
- 1 Lb. Peeled Shrimp
- 1 Lb. Andouille Sausage, sliced into pieces
- 2 Cups Mini Potatoes (any variety here will work)
- 2 Ears of Corn, cut into four mini cobs
- 2 Lemons, sliced in half
- 4 Tbsp. Unsalted Butter
- 1 Tbsp. Cajun Seasoning
- 1 Tsp. Salt
- 1 Tsp. Black Pepper
Directions:
- Preheat oven to 425 degrees.
- Cut lobster tails down the middle on the top side of the shell.
- Place all ingredients onto a large baking sheet including the extra lemons sliced in half.
- Melt butter and combine 1 tsp. lemon juice, Cajun seasoning, salt, and pepper and whisk to combine.
- Pour the butter mixture over all ingredients and toss to coat.
- Bake for 15 minutes until lobster tails have turned bright red.
- Switch oven to broil for 2-3 more minutes to brown ever so slightly.
- Remove from oven and brush some of the cooking liquid into the lobster, squeeze the roasted lemon juice over the whole pan, and serve immediately.
Note: Make extra butter sauce if desired for dipping!
Easy Chicken and Veggie Sheet Pan Dinner
Ingredients:
- 4-6 Chicken Thighs
- 10 Whole Carrots, Peeled and Ends Removed
- 1 1/2 Cup of Baby Tri-Color Potatoes (can sub any other potato too including sweet potatoes)
- 1 Onion
- 1 Tbsp. Avocado Oil
- 1 1/2 Tsp. Kosher Salt
- 1/2 Tsp. Black Pepper
- 1 Tbsp. Fresh Thyme Leaves (can sub dried thyme)
- 1 Tbsp. Maple Syrup
Directions:
- Preheat oven to 425 degrees.
- Cut potatoes in half and slice the thicker carrots in half lengthwise, and chop the onion into 1 inch pieces so that they all cook evenly.
- Place all of the vegetables onto a parchment paper lined baking sheet and toss with avocado oil, 1 teaspoon of salt, and 1/4 teaspoon of black pepper and then toss to coat evenly.
- Season both sides of the chicken thighs with the rest of the salt and pepper.
- Wedge the chicken thighs in between the vegetables so that all of the ingredients have plenty of room. Be careful not to crowd the pan.
- Sprinkle thyme leaves on top of the chicken and bake for 35-45 minutes until the chicken skin is crispy and the vegetables are nice and caramelized.
- For the last two minutes of cooking, take the pan out of the oven and brush maple syrup over the chicken skins.
- Place back into the oven on low broil for 2 minutes keeping a careful watch so it doesn't burn and then remove from the oven.
- Let the chicken rest for a few minutes and then serve immediately.
Simple Sheet Pan Beef Fajitas
Ingredients:
- 1 Lb. Flank Steak
- 2 Portobello Mushrooms
- 1 Green Bell Pepper
- 1 Poblano Pepper
- 1 Red Bell Pepper
- 1 Onion
- 2 Tbsp. Mazola® Corn Oil
- 1/4 Cup Lime Juice
- 1 Tbsp. Chili Powder
- 1 Tsp. Cumin Powder
- 1/2 Tsp. Mexican Oregano
- 1 1/2 Tsp. Kosher Salt
- 1/2 Tsp. Cracked Black Pepper
- Whole Wheat Tortillas
- Nonfat Greek Yogurt
- Avocado
- Salsa
- Cilantro
Directions:
- In a plastic zipper bag combine lime juice, chili powder, cumin powder, mexican oregano, and 1/2 tsp. salt. Add flank steak to the marinade and let sit for at least thirty minutes before cooking.
- Preheat oven to 450 degrees.
- Slice mushrooms, peppers, and onion in thin strips and place onto a parchment lined baking sheet, careful not to crowd the pan.
- After meat has marinaded, slice it in thin strips against the grain and add them to the pan.
- Drizzle the flank steak and vegetables with Mazola® Corn Oil and using your hands, toss to combine.
- Sprinkle the rest of the salt and pepper over top of the steak and vegetables and bake for 12-15 minutes until meat is cooked to your desired doneness and vegetables are tender.
- To serve place steak and lots of vegetables into a whole wheat tortilla and top with salsa, avocado, greek yogurt, and cilantro.
- Serve immediatley.
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