5 Easy Sheet Pan Recipes To Keep You Out Of The Kitchen

Blog | June 27th, 2023


As temperatures rise, utility bills go up. One way to save and keep your cool at the same time is to use your oven less during the summer months. Though the “350-degree and up” appliance is perfect for frosting window panes and adding warmth to cozy up your kitchen in the winter, the baking hot summer days are a different story altogether. Still…you need dinner and grilling is also a hot option when the sun is blazing. You can still use your oven without constant competition with your air conditioning. Sheet pan meals feed a large family and are easy with no need to open and close the oven to peek for frequent previews. Here are five favorites that will get you out of the kitchen faster while giving your taste buds a mini trip around the world!


Sheet Pan Quesadillas






Starting with a popular favorite, let’s head to Mexico where food that always scores a perfect 10! This ten ingredient meal can be prepped in ten minutes and feeds ten people!



Ingredients

1 Tablespoon extra-virgin olive oil

2 bell peppers, chopped

1 onion, chopped

1 1/2 lb ground beef

1 teaspoon chili powder

2 teaspoons cumin

1 Tablespoon dried cilantro

8 large flour tortillas

1 cup shredded cheddar cheese

1 cup shredded monterey jack cheese

2 green onions, thinly sliced

Sour cream, for garnish

Pico de gallo, for garnish



Directions

-Preheat oven to 425°.

-Heat oil in a large skillet over medium heat.

-Add bell peppers and onion and cook until soft. Remove from skillet.

-Crumble ground beef into skillet and cook until no longer pink, then drain well.

-Stir in cumin, chili powder, cilantro, and season with salt and pepper.

-Place 6 tortillas around the edges of a sheet pan where half of each tortilla hangs over side. -Place another tortilla in the center to cover pan completely.

-Top with ground beef, pepper, and onion mixture, cheese, and green onions.

-Place another tortilla on top of all fillings.

-Place a second baking sheet on top to keep tortillas flat.

-Bake until tortillas are crispy, about 20 minutes.

-Remove baking sheet from top and continue baking until tortillas are golden and crispy.

-Slice into rectangles, serve warm with sour cream and pico de gallo.


Greek Chicken






Moving on to Greece and the taste that comes with it, here is your one pan meal that is μεγαλοπρεπής, which means magnificent in Greek!



Ingredients

½ cup olive oil

3 Tablespoons lemon juice 

4 garlic cloves, minced

2 teaspoons dried oregano

1 teaspoon dried thyme

1 teaspoon Dijon mustard

1 teaspoon kosher salt

½ teaspoon freshly ground black pepper

6 chicken thighs bone-in, skin-on

1 medium zucchini halved lengthwise and sliced

1 yellow bell pepper chopped into 1-inch pieces

½ large red onion thinly sliced into wedges

1 pint cherry or grape tomatoes

½ cup kalamata olives pitted

¼ cup feta cheese

2 Tablespoons finely chopped fresh parsley



Instructions

-Preheat the oven to 425°F.

-In a small bowl, whisk together oil, lemon juice, garlic, oregano, thyme, Dijon mustard, salt, and pepper.

-Place the chicken thighs in a bowl and pour ⅔ of the marinade on top, tossing to thoroughly coat.

-Marinate the chicken for 10 to 15 minutes.

-While chicken is marinating, spread the zucchini, bell pepper, red onion, and tomatoes onto the baking sheet and drizzle with remaining marinade and toss to thoroughly coat.

-Add the chicken thighs, nesting them in the veggies.

-Bake for 30 minutes.

-Remove baking sheet from oven, add the olives and feta then place it back in the oven for 10 to 15 minutes, until the vegetables are softened and the chicken is cooked to 165°F.

-Sprinkle the chicken and vegetables with chopped fresh parsley before serving.


Sesame Chicken with Veggies






No weekly menu is complete without Chinese takeout, unless you are “taking it out” of your own oven!



Ingredients

1 lb boneless skinless chicken breasts, cut into 1-inch pieces

2 cups of chopped broccoli

2 medium red bell peppers, cut into chunks

1 cup snap peas

Salt and pepper, to taste

Sesame seeds and green onions for topping



Sauce

1/4 cup low-sodium soy sauce

1 Tablespoon sweet chili sauce

2 Tablespoons honey

2 cloves garlic

1 teaspoon fresh ginger



Instructions

-Preheat oven to 400 degrees F.

-For sauce: In a small saucepan, heat soy sauce, sweet chili sauce, honey, garlic, and ginger on medium heat and bring to a boil.

-Turn down heat and simmer, whisking occasionally, until sauce is thick and bubbly.

-Remove from heat.

-Spread chicken and chopped veggies on a baking sheet sprayed with cooking spray.

-Season with salt and pepper.

-Drizzle half the sauce over the chicken and veggies and toss to combine.

-Bake for 20 minutes, tossing halfway through, then continue cooking until veggies are tender and chicken is thoroughly cooked.

-Drizzle with remaining sauce and sprinkle with sesame seeds and green onions.

-Serve over rice of choice.


Sheet Pan Shrimp Boil






Heading back home, a seafood feast with an island or Louisiana shrimp boil flair will welcome any weary,recipe traveler home!



Ingredients

1 pound baby red or yellow potatoes, halved

3 ears corn, each cut crosswise into 6 pieces

1/4 cup unsalted butter, melted

4 cloves garlic, minced

1 Tablespoon Old Bay seasoning

1 pound medium shrimp, peeled and deveined

1 (12.8-ounce) package smoked andouille sausage, thinly sliced

1 lemon, cut into wedges

2 tablespoons chopped fresh parsley leaves



Instructions

-Preheat oven to 400 degrees F.

-Lightly oil a baking sheet. 

-In a large pot of boiling salted water, cook potatoes until just tender, about 10 minutes.

-Stir in corn during the last 5 minutes of cooking time, drain well.

-In a small bowl, combine butter, garlic, and Old Bay seasoning.

-Place potatoes, corn, shrimp, and sausage in a single layer onto the prepared baking sheet.

-Stir in butter mixture and gently toss to combine.

-Place into oven and bake for 12-15 minutes, or until shrimp is opaque and corn is tender.

-Serve immediately with lemon wedges and garnished with parsley.


Sheet Pan Hamburgers






There’s nothing like home sweet home, even if you never left. End this culinary journey with the all American hamburger, made the easy way!



Ingredients

2 pounds ground beef

salt, pepper, Lawry’s Seasoned Salt to taste



Instructions

-In a foil-lined 10×15 inch rimmed sheet pan, evenly press ground beef to fill the entire pan.

-Season the beef to taste.

-Bake the beef at 425°F for 12-15 minutes until it’s cooked through.

-Carefully remove the baked beef, let it sit for a minute to absorb some juices, then slowly drain off the remaining grease.

-Add cheese slices and melt it in warm oven for about a minute.

-Cut hamburgers to preferred size.

-Garnish with favorite condiments, fresh lettuce, tomatoes, and red onion if desired.


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