The worst part about making dinner is the cleanup. Who wants to wash multiple pots and pans after cooking and eating a big meal--no one! Our favorite solution is one pan dinners! One pan dinners are exactly as they sound; your whole meal is cooked in one pan (that means only one pan, plus prep bowl/cutting board, to wash)! To start you on your one pan cooking journey, here are 4 recipes that we love--including a vegetarian option!
SHEET PAN STEAK FAJITAS
Preheat the oven to 450℉. In a small bowl combine 2 tsp. salt, 1 tsp. each of pepper, garlic powder, onion powder, and smoked paprika, 1 tbsp. chili powder, and ½ tsp. cumin and divide the mixture in half.
In a large plastic storage bag combine 1 tbsp. olive oil and lime juice, and ½ of the spice mixture. Add a 2 lb. flank steak to the bag, shake to coat, and let sit while preparing the veggies. Slice 3 bell peppers and 1 small red onion into ¼ inch slices and add to a sheet pan. Drizzle with olive oil and the remaining spice mixture, and turn to coat. Push the veggies to the outer edges of the pan and place the steak in the center.
Cook for 12-15 minutes, then broil on high for 2 minutes. The steak should read 145℉. Let the steak rest at room temp for 10 minutes before cutting. Garnish with cilantro and fresh lime juice.
Warm tortillas in foil in the oven while the steak rests.
ONE PAN LEMON BUTTER GARLIC SHRIMP WITH ASPARAGUS
Preheat the oven to 400℉. Line a sheet pan with foil and spray with cooking spray. Add 1 lb. asparagus (ends trimmed) to the sheet and drizzle with oil. Add 1 tbsp. minced garlic, and salt and pepper to taste, and toss until evenly coated. Arrange asparagus in an even layer and cook for 4-6 minutes.
While the asparagus is cooking, de-vine and remove the tails from 1½ lbs. of raw shrimp. Remove the pan from the oven, push the asparagus to the side, and add the shrimp. Drizzle with olive oil; more salt, pepper, and garlic to taste; ¼ tsp. paprika and red chili flakes; and 3 tbsp. fresh parsley. Toss until evenly coated, arrange in a single layer, and cook for 6 minutes until shrimp are just opaque. Garnish with lemon juice.
SHEET PAN CHICKEN AND ROASTED HARVEST VEGGIES
Preheat the oven to 425℉. In a small bowl whisk together the marinade: ¼ cup EVOO, 2 tbsp. lemon juice, 2 cloves minced garlic, 1 tsp. each dried thyme and red pepper flakes, and a pinch of salt and pepper.
Pat 8-9 bone in, skin on, chicken thighs dry and place in a Ziplock bag. Pour in marinade, shake to mix, and set aside while preparing the veggies. Chop all veggies into uniform size: 10 baby potatoes, 1-2 medium sweet potatoes, 3 shallots, 2 zucchini, 1 honeycrisp apple (skin on).
Prepare a large sheet pan by lining with foil or spraying with cooking spray. Add veggies to the sheet, drizzle with olive oil, salt and pepper to taste, and 1 tsp. each dried thyme and rosemary, and mix until evenly coated. Place chicken slices on top of the veggies and drizzle with remaining marinade. Cook for 30 minutes or until the chicken reaches 165℉. Garnish with fresh herbs.
SHEET PAN HONEY-SESAME TOFU AND GREEN BEANS
Preheat the oven to 400℉ and prepare a baking sheet. In a small bowl whisk 2 tbsp. soy sauce or tamari, 3 cloves minced garlic, 1 tbsp. each of honey and grated fresh ginger, and 1 tsp. toasted sesame oil.
Cut 12 oz. extra firm tofu (drained and patted dry), into triangles and place in a single layer on one side of the prepared baking sheet. Drizzle with the soy sauce mixture and bake until golden brown on the bottom (about 12 minutes).
Flip the tofu and add 1 lb. trimmed green beans to the sheet. Drizzle with olive oil and sprinkle with red pepper flakes, salt, and pepper to taste. Return the sheet to the oven and continue to cook until the other side of the tofu is golden brown, about 10 minutes. Garnish with scallions and sesame seeds.