RECIPES: One-pan dinners for the family

Recipes provided by Leigh Ann Chatagnier

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.

To connect with Leigh Ann and for more information on these recipes, click here.  

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