A Week of Sheet Pan Meals
Years ago a dear friend sent me a cookbook that has become over the time since a battered stained well loved addition to my kitchen and the inspiration for many recipes. The idea behind the cookbook she sent me was to be able to cook almost the complete meal on a single sheet pan in the oven. I know, totally brilliant!. Ok so rice or pasta might need to be made separately but everything else protein, veggie and sauce all cooked on the single sheet pan in the oven. Talk about a week night dream.
A sheet pan is often used for baking. Think big flat rectangular bakery style cakes. Often rather large. But the beauty of the sheet pan is it has shallow edges so foods actually will crisp rather than steam and with the addition of a removable rack you can keep your proteins from sitting in their cooked off fat for much crispier results. Because of their versatility I have more of these now and use them for everything from baking cookies to making a one pan dinner.
When I plan my weeknight menus, time is less of a consideration at this point in my life but sometimes things get busy and a quick sheet pan dinner is the perfect solution. Most of these can cook in a relatively short time (30 to 45 minutes) and don’t need a great deal of hands on once they are in the oven. Another shortcut I have used with making a sheet pan dinner is to prep it the night before. This allows proteins to marinate and absorb lots of flavor. It also allows for a quick dump and bake when it’s time to prepare the meal. This week I have two sheet pan meals planned and have both recipes listed below. First is my weeks sinner menu and then the recipes.
Week of October 24 - 28
Sunday:
Turkey Soup & Shabbat Salads
Meatless Monday:
Tofu & Broccoli in peanut butter sauce w/ brown rice & Asian Slaw
Tuesday:
Lemony Sheet pan Dinner w/ a Leafy Green Salad
Wednesday:
Baked Fish w/ Faro, Steamed Veggie & a Leafy Green Salad
Thursday:
Weeknight Round Up - leftover Schmorg
Tofu & Broccoli in Peanutbutter Sauce
Chicken or Salmon can easily be substituted for the tofu
Ingredients:
1 tablespoon brown sugar
Heaping ¼ cup creamy peanutbutter
1 tablespoon sesame oil
¼ cup tamari sauce
1 tablespoon (or less) sriracha sauce
1 tablespoon rice vinegar
¼ cup boiling water
1 tablespoon lime juice
1 lb. broccoli florets or broccolini
1 package tofu, pressed, drained and cut into ½ inch cubes
(boneless, skinless chicken cutlets or thighs or cubed salmon work well too)
Step-by-Step Instructions:
Preheat the oven to broil. Place the rack approximately 4 inches from teh top.
Line a sheet pan with foil (makes for easier clean up) and spray well with vegetable oil spray.
In a bowl or measuring cup whisk together the following: brown sugar, peanutbutter, sriracha, vinegar, tamari, sesame oil, lime juice and boiling water. Continue whisking until a smooth consistency is reached.
Set aside about ¼ cup for serving.
In a bowl or a zipper bag marinate the pressed tofu for 15 minutes or up to overnight. Add the broccoli florets just before you plan to broil. Make sure the tofu and broccoli are evenly coated in teh peanut sauce and pour this out ontot he prepared sheet pan.
Broil, watching hte tofu and broccoli to make sure it isn’t burning. About half way through cooking you should turn the tofu and broccoli.
The tofu and broccoli should be browned and have some charred bits - about 10 to 15 minutes.
Serve with the remaining peanut sauce and brown rice.
Lemony Chicken Sheetpan Dinner
(based on a recipe from kosher.com)
Ingredients:
4 chicken leg quarters
3 potatoes, sliced into thin rounds
2 zucchinis, sliced into thin rounds
1 lemon, sliced into thin rounds
1/4 cup olive oil
3 tablespoons Lemon Juice
1 teaspoon dried rosemary
1 teaspoon salt
1/2 teaspoon pepper
1 ½ tablespoons minced garlic
Step-by-Step Instructions:
Preheat the oven to 425F and spray a sheet pan withvegetable oil spray.
Mix together the oil, lemon, rosemary, salt, pepper, and garlic in a large zipper bag.
Add the potatoes, zucchini and chicken to the bag and seal. Smoosh around to make sure everything is coated well in the oil mixture.
Pour the contents onto the prepared sheet pan spreading everything around into one even layer.
Add the lemon slices.
Cook uncovered in a preheated 425F oven for one hour.
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