Yum Dinner/ recipes/ Under 30 Minutes/ Vegetarian

17 Easy Sheet Pan Dinners for Busy Nights

Sheet pan dinners are the ultimate in one-and-done cooking. 

I am having a total love affair with sheet pan dinners lately! It honestly doesn’t get much easier than this when you’re looking for a quick and easy meal, especially one that requires little cleanup and little prep work. 

For a good sheet pan dinner, you need exactly the following: 

  • a rimmed sheet pan
  • approximately 30 minutes 
  • an oven
  • some sort of protein, seasoning, and vegetables and/or starch 

THAT’S IT. Boom- dinner done. I love it. 

A few weeks ago you may remember I shared this 20-Minute Sheet Pan Korean BBQ Salmon and Bok Choy. It is easily one of the most popular recipes I’ve published on the site so far and is getting repinned on Pinterest

I’m guessing that’s because it checks every other box when you’re looking for quick meals: ease of use, quick and simple, kid-friendly, healthy-ish, and tasty. My other sheet pan recipe, Loaded Sheet Pan Cauliflower Nachos, is already one of the most popular recipes on the site. I’m surprised!

One thing I really love about sheet pan dinners is that they are crazy customizable and versatile. 

That’s two things that are so important when you’re a busy person looking to get food on the table, pronto. Get a decent protein and seasoning together, and you can pretty much use whatever veggie or starch you’ve got lying around to round out the meal. And I’m all about repurposing those old ingredients before they need to get tossed, right? 

Want to hop the sheet pan dinner train? Check out this handy printable I designed down below, with 10 awesome ‘no-recipe’ ideas for throwing together your own sheet pan dinners on the fly.

If you’re a subscriber to Percolate, you likely have (and love!) my ’14 ‘No-Recipe’ Dinner Ideas’ printable hanging in your kitchen (if not, check it out!). Think of this handy collection of sheet pan dinners as the companion to that printable. Print it off and hang it up, snap a photo, screenshot it, whatever your jam; just use it to get your dinner on the table tonight super fast and crazy easy. 

PLUS! Check out these awesome sheet pan dinners from around the foodie-webs. 

One-Pan Balsamic Chicken Veggies from Chelsea’s Messy Apron

17 Sheet Easy Sheet Pan Dinners for Busy Nights (Sweet Balsamic Chicken and Veggies from Chelsea's Messy Apron)

Ranch Pork Chops and Potatoes from Jo Cooks

17 Easy Sheet Pan Dinners for Busy Nights (Ranch Pork Chops and Potatoes from Jo Cooks)

Chicken Sausage Kalette and Red Onion Sheet Pan Supper from Heartbeet Kitchen

17 Easy Sheet Pan Dinners for Busy Nights (Kalette, Chicken Sausage and Red Onion from Heartbeet Kitchen)

Sheet Pan Ratatouille from Feasting At Home

17 Easy Sheet Pan Dinners for Busy Nights (Ratatouille from Feasting At Home)

Easy One Pan Chicken and Veggies from Oven Struck

17 Easy Sheet Pan Dinners for Busy Nights (One Pan Chicken and Veggie Bake from Oven Struck)

Chicken and Chorizo Traybake from Budget Allergy Kitchen

17 Easy Sheet Pan Dinners for Busy Nights (Easy One Pan Chicken and Veggies from Budget Allergy Kitchen)

Sheet Pan Chili-Lime Chicken Fajitas with Corn and Cilantro Salsa from The Messy Little Kitchen

17 Easy Sheet Pan Dinners for Busy Nights (Sheet Pan Chili and Lime Chicken Fajitas with Corn and Cilantro Salsa from Messy Little Kitchen)

Yum recipes

Sausage and Wild Rice Stuffed Portobello Mushrooms

Sausage Stuffed Portobello Mushrooms with Wild Rice and crispy breadcrumb topping makes a perfect weeknight dinner! Ready in 30 minutes and so versatile.

I’m loving these Sausage Stuffed Portobello Mushrooms, with wild rice and a crispy breadcrumb topping, ready to eat in just 30 minutes!

A sausage stuffed portobello mushroom is versatile and perfect for a weeknight dinner! These guys are jazzed up with a packaged wild and brown rice mix and topped with crispy fried breadcrumbs.

Portobello mushrooms just call out to be stuffed full of delicious things, don’t you think? I love how versatile they can be; stuff them with meats and cheese and everything carb-y and fatty and wonderful; or stuff them with veggies and breadcrumbs, or creamy crab and shrimp, or, or, or… 

It’s a perfectly simple dinner and the stuffing is a great place to use up leftover vegetables and proteins!

I love the texture here of the crumbly, sage-flavored sausage next to the wild and brown rice mix.

Couple that with the smooth texture of roasted mushroom, and a crunchy topping of breadcrumbs, and I’m pretty confident these bad boys will become a fixture in your meal planning rotation.  

Feel free to play around with the rice mixture in these sausage stuffed portobello mushrooms!

Wild rice is one area of the kitchen I don’t mind going the packaged route; I have a soft spot for boxed and seasoned rice mixes. That can sometimes take up to 20 minutes of cooking before it’s ready, so I recommend starting your rice mix on the stove first thing, before you start any other part of the recipe. That way, it’s cooked and ready for the mushrooms once the sausage and breadcrumbs are prepared. 

Make these sausage stuffed portobello mushrooms for dinner this week – and if you do, tag me on social media and let me know how they turned out!

Sausage Stuffed Portobello Mushrooms with Wild Rice and crispy breadcrumb topping makes a perfect weeknight dinner! Ready in 30 minutes and so versatile.
Print
Sausage and Wild Rice Stuffed Portobello Mushrooms
Author: Ruthy Kirwan
Ingredients
  • 6 portobello mushrooms
  • 1 cup cooked packaged wild and brown rice mix
  • 8 ounces sausage , casings removed
  • 2 tablespoons minced shallot
  • 1 garlic clove , minced
  • 1/4 cup finely grated parmesan cheese
  • 1 tablespoon butter
  • 1/2 cup panko breadcrumbs
Instructions
  1. Preheat the oven to 450*F.
  2. Cook the wild and brown rice mixture according to the instructions on the package.
  3. Cook the sausage over medium heat, crumbling as it browns. Drain of any excess grease and set aside in a medium sized bowl.
  4. Remove the stems from the portobelloa mushrooms and discard. Scrape away the gills into the bowl with the sausage.
  5. Add the rice mix, shallot, garlic and parmesan to the bowl and stir to combine.
  6. Fill each mushroom cap with 1-2 tablespoons of rice and sausage mixture, dividing evenly among the caps.
  7. Place in the oven and bake for 15 minutes, or until mushrooms are soft and cooked all the way through.
  8. While the mushrooms are cooking, melt the butter in a stainless steel pan over medium heat. Add the breadcrumbs and toast, stirring often, until browned and crispy. Remove from the heat and set aside.
  9. When the mushrooms are cooked, spoon the breadcrumbs on top of each mushroom, dividing evenly.
  10. 10. Serve hot.
Recipe Notes

These mushrooms freeze great! If cooking to freeze, cook up through Step 7. Let the cooked mushrooms cool to room temperature, then wrap each mushroom tightly in aluminum foil and freeze. When ready to cook, defrost the mushrooms and bake 5-8 minutes in a hot oven to heat through. While mushrooms are heating, continue with Step 8 and toast the breadcrumbs. Top the hot, cooked mushrooms with the toasted breadcrumbs and serve.

You might also like: 

Weeknight Crispy Orange Beef

20 Minute Roasted Baby Potato Salad with Green Beans

Chicken Meatballs Dipped in Garlicky Honey Mustard Sauce

 
Yum recipes/ Salads/ Under 30 Minutes

20-Minute Roasted Baby Potato Salad with Green Beans

The perfect summertime dish is this roasted baby potato salad with snappy green beans, tossed in a whole grain mustard vinaigrette. MORE, PLEASE.

There is something about potato salad that makes everything better. Example: last summer, in the throes of ‘I-Have-A-Newborn’ Survival Mode, I attended a birthday party in the park. It was my first solo venture out of the house with both children, and my son was just 3 weeks old. 

Beyond the under-eye concealer I had caked on for the event, I was breastfeeding him through his first growth spurt, which made me constantly hungry.

A large picnic table full of party food and treats was decorated with a fluttering birthday pennant and studded with icy buckets of white wine and cold beer for the adults, juice boxes for the kids. Burger smoke wafted up from the grill.

But I only had eyes for the potato salad. 

The potato salad was inspired by this New York Times recipe, my friend who had made it told me. We’d both seen it featured that week in the NYT Cooking e-newsletter, but whereas I had merely clipped the recipe for some date in the future when I didn’t feel like I was drowning in diapers, she had brought an adapted version to the party. 

I’m not ashamed to say that I went back for thirds; this potato salad was so good.

After eating my weight in it, I dragged both kids to the grocery store the next day and proceeded to make some version of this salad every week for the rest of the summer.

I’ve tinkered with the recipe off and on for almost a year now, so I’m excited to share the most recent iteration with you guys here today!

I prefer using baby yellow potatoes; the starch content is high, so when the potatoes are sliced and roasted, they have crispy exteriors and a perfectly soft inside. Don’t cook the green beans for too long; you want them to retain a snappy bite and juicy flavor.  

Since this potato salad is mayo-free, it’s perfect to bring to an outdoor party this summer; and feel free to do as I do, and go back for thirds – I won’t judge!

A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties!
Print
20-Minute Roasted Baby Potato and Green Bean Salad
Author: Ruthy Kirwan
Ingredients
  • 12 ounces baby yellow potatoes
  • 1 tablespoon olive oil
  • 2 cups trimmed green beans (about 10-12 ounces)
  • 1 tablespoon minced shallot
  • 1 tablespoon whole grain mustard
  • 2 tablespoons olive oil
  • 1 tablespoon red wine vinegar
Instructions
  1. Preheat oven to 400*F. Slice the potatoes so that they are almost all the same size.
  2. Line a sheet pan with aluminum foil, then toss the potatoes with olive oil, making sure the potatoes are thoroughly coated, and spread evenly on the pan.
  3. Roast the potatoes for 15 minutes or until browned. Toss the potatoes with a spatula. Place the pan back in the oven to cook for another 5-8 minutes, or until cooked through and the bottoms are crispy.
  4. While the potatoes are roasting, fill a large pot with water and bring to a boil. Add the green beans and boil 3-5 minutes or until bright green and just starting to soften. While the green beans are boiling, fill a large bowl with ice cubes and water.
  5. When the green beans are ready, drain and then immediately transfer to the ice water to stop any further cooking.
  6. Add the shallot, whole grain mustard, olive oil and red wine vinegar to a small container with a tight fitting lid. Add the lid, making sure it is secure. Shake the container, hard, until the dressing is emulsified and creamy.
  7. When the potatoes are finished roasting, scrape them into a large bowl. Add the green beans and then the dressing and toss everything thoroughly to combine.
  8. Serve the salad warm or at room temperature.

You might also like: 

Chorizo Potato Skins

Chicken Meatballs Dipped in Garlicky Honey Mustard Sauce

Peanut Butter, Banana and Nutella Pastries

A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties! A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties!
A warm roasted baby potato salad with juicy green beans, tossed in a simple mustard vinaigrette. It's mayo-free and perfect for summertime parties!
Yum Guides and How-To's

3 Reasons Why You Need Better Kitchen Organization (Make the Most of Your Kitchen Series #4)

Do you know why you need better kitchen organization? Years as a line cook taught me this important kitchen tip: organize yo'self. Here's why.

It’s super important, but: Do you know why you need to get your kitchen organized?

I worked for years as a line cook in a variety of restaurants, and you know what tip stuck with me the most? Hint: it wasn’t splashing water next to a cheeseburger on a grill so the steam would melt the cheese (good tip, tho).  

No, the best tip I took from working in professional kitchens is this: organize yo’self. 

Pro cooks call it ‘mise en place’, which is French for ‘set in place’. Put simply, it means everything in the kitchen has a ‘home’. And not only that, but God bless you if you move something out of its home and you don’t put it back; you will face the wrath of not just your boss but the rest of the kitchen staff, too.

But another, more important reason for everything having a ‘home’ is that it makes a cooks’ life easier. You work faster this way, without scrambling to find butter or breadcrumbs when you need them the most. 

If your home kitchen isn’t organized with a clear, easy-to-follow system, you might not feel the wrath of your boss for being a slowpokey mess. But you will have a harder time making the most of your kitchen.

Let’s take a look at my top 3 reasons why you should get yourself an organization system already. 

With an organized kitchen system, you can: 

1. Grab it quick

It probably goes without saying that a well-planned organization system will help you find your stuff faster. You don’t want to start baking cookies only to have to hunt down the baking soda.

But the real magic in an organization system comes not just from knowing where things are, but why they’re there in the first place. For example: 

  • Keep the baking ingredients in the cupboard above the stand mixer and mixing bowls. 
  • Store your pans with their lids close to the stove. 
  • Keep silverware close to the sink so it’s put away clean much easier than traipsing halfway across the kitchen.
  • In the fridge, place defrosting meats in a dish or bowl on the bottom shelf. This way, any dripped juices won’t contaminate the rest of your fridge.
  • Put hot sauce and ketchup in the fridge door so they’re grabbed quickly on the way to the table.

These little things make a big difference in terms of speed!

Check out this example diagram I put together. Obviously, every kitchen is laid out different and requires its own system. But see how like item is placed with like item? The ‘flow’ of products, appliances and ingredients makes sense compared to the location of the stove, sink, and fridge. I only wish my NYC kitchen was this big and airy, but that’s for another day. 

Do you know why you need better kitchen organization? Years as a line cook taught me this important kitchen tip: organize yo'self. Here's why.

Side note, I only wish my NYC kitchen was this big and airy, but that’s for another day. 

2.Use FIFO

‘FIFO’ stands for ‘first in, first out’. It’s also the way grocery stores stock their goods; the oldest thing goes in front of the newer thing.

Example: You have a box of chicken broth that will expire soon. That soon-to-expire box of chicken stock should be used in something so it doesn’t go to waste, yes; but it should also be in front of the next oldest box of chicken stock. Not only will you be able to grab it quickly, like in Step One, but you’ll be able to tell immediately that you need to write ‘chicken stock’ on your grocery list. 

This means a little extra work when you’re putting away groceries, since you have to rotate the new stuff to the back, but it saves a ton of money in the long run and gives you peace of mind.

Won’t it be nice to never have to find yourself hunting down, say, tomato paste while swearing to yourself, “I KNOW I bought it last week! Or did I use it? Did someone else use it? WHERE DID IT GO.”  

 3. Ninja-like speed

When you have an organization system, you can cook much faster. There’s no scramble. As you get to know your system, you can reach without thinking to grab the olive oil, or a pan, quickly move boiled pasta from the stovetop to a colander without extra steps involved. A smart system means you work faster, which gets dinner on the table quick. And that’s why we’re all here, right?

The key takeaway 

The thing is, all three steps work together in order to best get your kitchen organized. Once you’ve got things in their ‘homes’, are operating with a FIFO rotation, and are so knowledgeable as to how your system works, your meals will get on the table faster, you’ll save money at the grocery store by not buying what you need, and (bonus) anyone can come into your kitchen and easily find their way around. 

This also marks the end of this series! Woot woot! If you hung with me all the way through, you’re a freaking rockstar. I’d love if you shared your favorite part of the series so others can benefit, too! 

Click below to read the last three posts in the ‘Make the Most of Your Kitchen Series’ 

Cook ‘Family Meal’ Like a Chef

‘Don’t Throw That Out!’ Repurposing Leftover Ingredients

Your ‘Must-Have’ Kitchen Gadget Arsenal

Yum Giveaway

Cookbook Giveaway: The Wellness Mama Cookbook

The Wellness Mama Cookbook is over easy-to-prepare 200 recipes and I am loving it! Enter here for a chance to win your own copy in this cookbook giveaway!

Guys, I am LOVING this cookbook, and I’m so excited for this cookbook giveaway!

I only bought it a few weeks ago but we’ve eaten three recipes from it so far and they have all been fabulous. 

The best recipe for far has been the Chicken Tetrazzini on Page 164. Guys, this meal is on POINT. Dairy-free and made with coconut milk, thickened with arrowroot, my kids gobbled it right up. Even my picky three-year-old. She even ate the wilted spinach I added in at the end! 

If you’re not familiar with WellnessMama, head on over to her site and check it out. Here’s why I love this website and refer to it all the time as a busy mama: I love the natural take on all things in the home, the Healthy Mama podcast is on permanent rotation in my Stitcher app, and the recipes on the site are all simple, quick, and don’t use 19 dishes to complete. As you might guess, that kind of stuff is sorta my jam. 

  • I love the natural take on all things in the home the Healthy Mama podcast is on permanent rotation in my Stitcher app, and the recipes on the site are all simple, quick, and don’t use 19 dishes to complete. As you might guess, that kind of stuff is sorta my jam. 
  • The Healthy Mama podcast is on permanent rotation in my Stitcher app and always full of great advice
  • and my fave) The recipes on the site are all simple, quick, and don’t use 19 dishes to complete. As you might guess, that kind of stuff is sorta my jam. 

I’m pumped about this cookbook giveaway and I think you will be, too!

I can’t wait to check out the other good looking stuff inside. I’ve got my eye on the Bacon Guacamole Bites with Sweet Potato Chips for our next lazing-around-at-home Saturday snackfest.

Sign up below for a chance to win this excellent cookbook giveaway! 
a Rafflecopter giveaway

Optimization WordPress Plugins & Solutions by W3 EDGE