Easy Weekday Sheet Pan Dinner

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Since I started working a normal schedule (and operate on a fixed budget) I’m always looking for easy ways to cook meals during the week without wasting any food, or doing prep work for hours. This sheet pan dinner was SO easy and the concept can be used with a variety of different meals – perfect for cooking exact portions (dinner for 1 or 10). The Salmon, asparagus and bag of sweet potatoes I bought at Walmart, and combined, the price for all of that was around $18.00. (And none of it went to waste!)

Let’s talk ingredients:

  • 2 filets of salmon
  • stalk of fresh asparagus
  • 2 sweet potatoes
  • lemon
  • salt & pepper
  • olive oil

Things you’ll need:

  • parchment paper
  • aluminum foil
  • chopping knife

Instructions

To begin, preheat the oven to 400 degrees. Since the potatoes take much longer to cook, you’ll need to start with those in the oven for a good 45 minutes. Wash each potato with cold water, and dry thoroughly. Using a fork, poke several holes throughout each potato to avoid explosion. Once that’s done, cover the potatoes in olive oil and then wrap each tightly with aluminum foil. Place the wrapped potatoes directly on the oven rack and set a timer for 45 minutes. 

Prep work for the asparagus and salmon is fairly quick. To start, line your sheet pan with parchment paper. You’ll then wash the asparagus in cold water, dry thoroughly, and cut the bottom stems off. Then drizzle them with olive oil, sprinkle salt and pepper, and use your hands to evenly distribute the oil/seasoning mixture. Cover the salmon filets with the same oil/salt/pepper combination. Place the salmon and asparagus onto the parchment paper in the sheet pan. Garnish both with minced garlic and parmesan cheese (I didn’t have any or I would have). When the potatoes’ 45 minutes are up, place the sheet pan on the top rack and set a timer for 15 minutes. Check the potatoes for softness, and let them bake longer if needed.

The asparagus and salmon will be ready in 15 minutes, and the potatoes should be soft enough by then as well! Garnish the asparagus and salmon with lemon juice. Enjoy!

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Creamy One Pan Chicken + Spinach Parmesan

This recipe is DANG good and pretty easy. It is the perfect meal to make for two with a glass of wine. ***A couple tips to make it even easier/better: Sometimes I feel like being lazy as I did the night we made this, so I bought pre-chopped onions and used a couple spoonfuls of canned minced garlic that I already had in my fridge. (This saved me roughly fifteen minutes and spared my eyes from crying about the onion) We also added mushrooms and we added 1/4 of a block of cream cheese because we are obsessed with both.

Things you’ll need:

  • 2 chicken breasts
  • 3 tablespoons of butter
  • Salt, Pepper and Oregano (1 tsp)
  • 1 medium onion, minced
  • 4 cloves garlic, minced
  • 1 small jar of sun dried tomatoes
  • 1/2 cup chicken broth
  • 1/2 cup heavy cream
  • 1/3 cup grated parmesan cheese
  • As much spinach as your heart desires
  • Mushrooms (optional)
  • 1/4 block of cream cheese (optional, for creamier taste)

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  1. First, season the chicken breasts. Using about a teaspoon of oregano, salt and pepper, season both sides of both chickens.
  2. Place 3 tablespoons of butter into a large skillet with a dash of olive oil. Add some sun dried tomatoes. When the butter is melted, place chickens in pan.
  3. Let them cook fully, until the center is white. Once cooked, remove chicken and keep on a plate nearby.
  4. Next, make the sauce. Add 3 more tablespoons of butter, another teaspoon of oregano, onion, garlic, sun dried tomatoes, and mushrooms.
  5. Slowly add in chicken broth, heavy cream and cream cheese, letting them gradually melt in. Once the sauce has thickened, add chicken back in.
  6. Add as much spinach as you’d like. When the spinach is wilted and cooked in, the dish is ready to serve.