Sheet Pan Meals
I had to try this. When I did a quick recipe search I discovered sheet pan meals are like a BIG thing. It’s like the casserole age reimagined! Protein, veg and (sometimes) carb all in one pan but without the heavy sauces from the 70s. Don’t get me wrong, I still adore a heavy sauce now and then. First I tried chicken thighs with hard squash, brussel sprouts and shallots roasted at 350* for about an hour. Just keep checking until the squash is tender and chicken cooked through. YUMMO!
Then I found a bunch of versions of a Jambalaya-ish dinner, throw in sliced turkey kielbasa, dump one container of our Fresh Cut Pepper and Onion mix, toss with 2 tablespoons olive oil then cook 10 minutes at 425*. Add shrimp tossed in cajun seasoning, halved cherry tomatoes, 2 cups cooked brown rice, mix it all up good to soak up the accumulated juices and sprinkle entire dish with cajun seasoning, salt and pepper. Bake 10 more minutes. Stir again and top with green onions. So far my favorite. The hotter roast will kind of carmelize everything, so good.
Our Produce department offers heaps of Fresh Cut options so MY prep time is shortened and a healthy meal is a cinch, even after working all day. I’m loving topping my veggie roasts with Gia Russa Balsamic Glaze (aisle 9 :). Tons of flavor without a lot of calories. Oh and the sheet pans are also found on aisle 9. If you can’t find an item just stop by my office, I’ll be glad to help!
We wish Ronnie and her team the best in the Courage Triathalon their training for, all those healthy dishes are sure to help!
Hometown Healthy in a hurry!