Sheet Pan Chicken Fajitas


  • 1/3 cup vegetable oil
  • 2 teaspoons chili powder
  • 1 teaspoon dried oregano
  • 1/2 teaspoon garlic powder
  • 1/2 teaspoon onion powder
  • 1/2 teaspoon ground cumin
  • 1/2 teaspoon salt


  • 1/4 teaspoon ground black pepper
  • 1 pinch ground cayenne pepper
  • 1 1/2 pounds chicken tenders, quartered
  • 4 cups sliced bell peppers, any color
  • 1 onion, sliced
  • 1/4 cup chopped fresh cilantro
  • 1/2 lime, juiced


  1. Combine vegetable oil, chili powder, oregano, garlic, onion, cumin, salt, pepper, and cayenne pepper in a large resealable plastic bag. Add chicken tenders, bell peppers, and onion; shake to mix.
  2. Marinate chicken mixture in the refrigerator, 30 minutes to 2 hours.
  3. Preheat oven to 400 degrees F (200 degrees C). Line a rimmed sheet pan with aluminum foil.
  4. Spread chicken mixture onto prepared pan.
  5. Roast in the preheated oven, stirring halfway through, until chicken is no longer pink and bell peppers soften, 15 to 20 minutes.
  6. Sprinkle cilantro and pour lime juice over chicken mixture; toss to distribute.

Recipe from All Recipes.

Sweet & Sour Cauliflower

1 cup – long-grain rice
4 cup – cauliower, florets
3 tablespoon – oil, avocado

1/2 cup – sugar
1/3 cup – vinegar, cider
2 tablespoon – soy sauce, gluten free
1 teaspoon – garlic powder
1/2 teaspoon – onion powder
1/4 teaspoon – salt
1/4 cup – ketchup
1 tablespoon – cornstarch
2 tablespoon – water

1 stalk – green onion 1
tablespoon – sesame seeds


  1. Cook rice as directed on package. Cover and set aside.
  2. Preheat oven to 425 degrees F. Line baking sheet with foil.
  3. Cut cauliflower into bite-sized pieces. Add to a ziplock bag with avocado oil; shake to coat.
  4. Spread cauliflower onto lined baking sheet and bake for 15-20 minutes, until they become slightly browned. Switch oven to broil setting and continue cooking for 3-4 minutes.
  5. Add first 7 sauce ingredients to a saucepan and bring to a boil. Meanwhile, in a small bowl, whisk together the cornstarch and cold water, allowing to fully dissolve. Pour into sauce mixture, whisk together. Continue cooking until thickened, and then reduce the heat to low.
  6. Once cauliflower is done, add to a large bowl with the sauce and toss to coat.
  7. Serve cauliflower with rice, topped with sliced green onions and sesame seeds.

Recipe from Super Healthy Kids.


Roast chicken dinner is a classic crowd pleaser. Crispy skin, juicy meat, and vegetables make for a quick and delicious weeknight dinner.

Course Dinner
Cuisine American
Keyword one pan dinner, one pan roast chicken, roast chicken dinner
Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 45 minutes
Servings 6
Calories 874 kcal
Author Debs


  • 4 lb free range chicken
  • 1 bunch thyme
  • 2 medium lemon cut into quarters
  • 5 Tbsp extra virgin olive oil
  • 4 cloves garlic
  • 1 cup orzo pasta
  • 1 cup boiling chicken stock
  • 1 Tbsp chopped fresh parsley or oregano
  • 1 bunch broccoli rabe or tenderstem


  1. Preheat the oven to 375°F. Put the chicken into an ovenproof dish (I use a cast iron one) or a roasting tin about 12inched across. Slice the onions thinly, and the lemons into quarters and add them to the dish with the chicken, along with the garlic cloves. Drizzle 4 Tbsp oil, and scatter with the thyme sprigs and season with salt and pepper.

  2. Roast in the oven for 50 minutes. Remove from the oven. Sprinkle the orzo around the chicken and pour the stock over the orzo. Place the tenderstem in the pan and put this back in the oven to cook for 30 minutes. Check during this time to make sure the orzo isn’t drying – there should be enough stock, but top it up with a little boiling water if needed.

  3. Once the 20 minutes are up the chicken should be cooked – use a thermometer or check that the juices run clear, with no trace of pink meat – and the orzo should be tender. The stock should also have been absorbed. Stir the fresh herbs into the orzo. Serve the chicken straight from the pan. A green salad or roasted red peppers are all you need on the side

    Recipe from Salted Mint.



  • Spagetti
  • 2 cups cherry tomatoes
  • 3 tablespoons olive oil, divided
  • 1/4 teaspoon dried oregano
  • Kosher salt and freshly ground black pepper, to taste
  • 1 pound green beans, trimmed
  • 1 pound boneless, skinless chicken breasts, cut into 1-inch chunks
  • 1/4 cup pesto, homemade or store-bought


  1. In a large saucepan cook spaghetti.
  2. Preheat oven to 400 degrees F. Lightly oil a baking sheet or coat with nonstick spray.
  3. Place tomatoes in a single layer onto the prepared baking sheet. Add 2 tablespoons olive oil and oregano; season with salt and pepper, to taste. Gently toss to combine.
  4. Place into oven and bake until the tomatoes begin to burst and have softened, about 15-16 minutes; set aside.
  5. In a large pot of boiling salted water, blanch green beans until bright green in color, about 2 minutes. Drain well and cool in a bowl of ice water. Drain well and set aside.
  6. Heat remaining 1 tablespoon olive oil in a large skillet over medium heat. Season chicken with salt and pepper, to taste. Add to skillet and cook until golden, about 3-4 minutes. Stir in pesto and gently toss to combine. Stir pesto into pasta.
  7. Serve chicken immediately with pasta, tomatoes and green beans.

Recipe from Damn Delicious.

Creamy Enchilada Soup

1 medium – onion
3 cloves garlic
10 ounce – enchilada sauce
15 ounce – chicken broth, low-sodium
15 ounce – black beans, canned
1 cup – corn, frozen
1 can 14.5 oz – re-roasted tomatoes, canned
1 /2 teaspoon – cumin, ground
1/2 teaspoon – chili powder
1 lb – chicken breast
1/2 cup – half and half
1. Place all the ingredients except sour cream into your slow cooker. Cook on high for 3-4 hours.
2. Remove chicken breasts and shred. Return to pot and stir well. Add sour cream and stir to combine.
3. Serve with cheese and tortilla chips!

INSTANT POT DIRECTIONS: 1. Press saute on the Instant Pot. Add onion and garlic and sauté until soft, about 3-4 minutes. 2. Add remainder of ingredients to the pot, except chicken and sour cream. Stir well. 3. Place chicken breasts on top of mixed ingredients. 4. Secure the lid, and make sure the lever on top is switched to ‘sealed’. 5. Cook on high pressure for 20 minutes. Quick release. 6. Remove chicken and shred with two forks. Add chicken back into the soup, stir and add salt and pepper to taste. 7. Stir in sour cream and serve soup warm. 8. Add additional toppings as desired: Sliced avocado, tortilla strips, fresh cilantro.

Recipe from Super Healthy Kids.

Beef Empanadas

Easy Beef Empanadas are made with pre-made light and flaky pie crusts stuffed with seasoned ground beef, olives and spices and baked to perfection.

  • Prep: 30 mins
  • Cook: 20 mins
  • Yields: 34 Empanadas


olive oil – 1 tablespoon

onion – 1 small chopped

garlic – 4 cloves peeled and minced finely

ground beef – 1 pound

salt and pepper to taste

red bell pepper – 1 chopped

tomato paste – 3 tablespoons

water or beef broth or red wine – 3 tablespoons to thin out the tomato paste

paprika – 2 teaspoons

oregano – 1 teaspoon

cumin – 2 teaspoons

green pitted olives – 1 cup sliced

pre-made pie crusts – 4 packages (8 pie crusts)

egg – 1 beaten raw

oil spray – to prevent sticking on tray


1Place oil in frying pan and heat up to medium heat. Add onion and garlic and fry until aromatic. Add ground beef and salt and pepper to taste and cook for about 3-5 minutes until browned. If excess oil, drain the fat from the pan. Add chopped red bell pepper, tomato paste, (water, broth or wine to thin out a little), paprika, oregano, cumin and green pitted olives and cook for 2 minutes until most of the liquid is absorbed.. You want the mixture to be slightly saucy but not wet as you do not want the empanadas to leak from the crust. Allow Beef mixture to cool.

2Remove the pre-made pie crust from the carton and lie flat on your counter or cutting board. Use a 4 inch bowl to cut out round circles. (We were feeding a huge crowd so we made 34 empanadas). Place a little egg wash or water around the edge of each pie crust circle. Place 2 tablespoons cooled beef mixture into each circle on one side. Close the empanada in half. Press your fingers around the edges. Then you can either use a fork to go around the edges to press and seal or crimp the sides by folding over the edges. Take a fork and place a couple of little holes near the crimped edges to allow the steam to escape during the baking process. Continue this same process with the remaining empanadas.

3Place your prepared empanadas in the refrigerator for 30 minutes prior to baking. Pre-heat oven for 375 degree F (190 degrees C) Brush your empanadas with egg wash. Bake Empanadas for 18- 20 minutes uncovered or until golden brown.

4Serve beef empanadas hot out of the oven with an chimichurri sauce if desired. enjoy!

5You can make your beef empanadas up to the point of baking up to 8 hours in advance and store in the refrigerator until your guests arrive and then bake when your guests arrive. You may also freeze unbaked beef empanadas on the baking sheet. Once the empanadas are frozen solid you can place in a freezer bag or plastic sealed container up to 3 months. You can then bake directly from the freezer. Do not unthaw.

6Empanadas can also be eaten at room temperature but they are absolutely fantastic hot out of the oven.

7You may wish to add raisins or hard boiled eggs slices to your empanadas if desired.


Spicy 5 Minute Chimichurri Sauce


Parsley – ¾ cup chopped finely – about 2 cups packed not chopped

Garlic – 3 cloves peeled and minced

Oregano – 1 teaspoon dried

Red Chili pepper – 1 finely chopped to taste (optional)

Red pepper flakes – ½ teaspoon or to taste

Red wine vinegar – 3 tablespoons

Olive oil – 3/4 cup

Salt and pepper to taste


1Add finely chopped parsley, garlic, dried oregano, red chili pepper, red pepper flakes, red wine vinegar, olive oil and salt and pepper to taste.

2Let the flavors mingle for 30 minutes before serving. Enjoy!

3Best if used within 24 hours but can store in the refrigerator up to 36 hours and then you should dispose. Fresh chopped garlic does not keep long if not completely submerged in vinegar. Both flat leaf parsley and curly parsley are okay. Flat leaf is more traditional but use what you have on hand. Adjust the fresh red chili and dried red chili flakes to your desired heat level. Both are optional.


Recipe from Healthy World Cuisine.

Sheet Pan Meatloaf Dinner

Active Time: 15 Mins
Total Time: 45 Mins
Yield: Serves 4 (serving size: 1 meatloaf, about ⅔ cup potatoes, and ½ cup green beans)


  • Cooking spray
  • 1 1/2 pounds russet potatoes, peeled and cut into ⅓- to ½-inch cubes
  • 1/4 cup water
  • 1/3 cup whole-wheat panko
  • 1/3 cup grated yellow onion (grated on large holes of a box grater)
  • 1/3 cup ketchup, divided
  • 3/4 teaspoon kosher salt, divided
  • 3/4 teaspoon freshly ground black pepper, divided
  • 1 large garlic clove, finely grated
  • 1 pound 93% lean ground beef
  • 1 large egg
  • 2 ounces Colby-Jack cheese, diced
  • 12 ounces green beans, trimmed
  • 1 tablespoon olive oil
  • 2/3 cup 1% low-fat milk
  • 1 tablespoon butter

How to Make It

Step 1

Preheat oven to 425°F.

Step 2

Coat a large piece of heavy-duty foil with cooking spray; place potatoes on foil. Drizzle potatoes with water; wrap foil around potatoes, sealing tightly. Place foil packet in one corner of a 13 x 18–inch half sheet pan. Coat rest of sheet pan with cooking spray.

Step 3

Place panko, onion, 2½ tablespoons ketchup, ¼ teaspoon salt, ¼ teaspoon pepper, garlic, beef, and egg in a large bowl; mix well to combine. Add cheese; mix to combine. Divide mixture into 4 equal portions. Shape each portion into a 4 x 2½ –inch freeform loaf on sheet pan. Spread remaining 3 tablespoons ketchup evenly over meatloaves. Bake meatloaves and potatoes at 425°F for 15 minutes.

Step 4

Combine green beans and oil, tossing to coat. Remove pan from oven. Arrange green beans on pan around meat loaves and potatoes. Bake at 425°F for 15 minutes or until meatloaves register 165° on a thermometer. Remove pan from oven.

Step 5

Carefully open foil packet. Place potatoes in a bowl. Add milk, butter, ⅜ teaspoon salt, and ¼ teaspoon pepper. Mash with a potato masher to desired consistency. Sprinkle remaining ⅛ teaspoon salt and ¼ teaspoon pepper on green beans.

Roasted Vegetable Chili with Cornbread Biscuits

Total: 1 hr Active: 35 min Yield: 4 servings Level: Easy

1 head cauliflower, cut into small florets
1 poblano chile pepper, seeded and diced
4 scallions, roughly chopped, plus more for topping
3 tablespoons vegetable oil
1 tablespoon chili powder
1/2 teaspoon ground cumin
Kosher salt
3/4 cup cornmeal
1/2 cup all-purpose flour
2 teaspoons baking powder
1 tablespoon packed light brown sugar
4 tablespoons cold unsalted butter, cubed
2/3 cup cold buttermilk
2/3 cup shredded sharp cheddar cheese
1 15-ounce can black beans, undrained
1 8-ounce can tomato sauce
1 1/4 cups frozen fire-roasted corn, thawed
1 1/2 cups low-sodium vegetable broth

Preheat the broiler. Toss the cauliflower, poblano and scallions with the vegetable oil, chili powder, cumin and 1/2 teaspoon salt on a rimmed baking sheet; spread in a single layer. Broil until the vegetables are browned around the edges, 7 to 10 minutes.

Meanwhile, make the biscuits: Whisk the cornmeal, flour, baking powder,
brown sugar and 3/4 teaspoon salt in a medium bowl. Work the butter
into the cornmeal mixture with your fingers until crumbly. Stir in the buttermilk and 1/3 cup cheese with a fork until combined.

Remove the baking sheet from the broiler and preheat the oven to 475
degrees F. Add the beans and their liquid, the tomato sauce, corn,
vegetable broth and 1/2 teaspoon salt to the roasted vegetables and gently stir.
Spoon the biscuit dough on top in 12 mounds, about 1 1/2 inches apart.
Sprinkle the biscuits with the remaining 1/3 cup cheese.

Bake until the chili starts bubbling and the biscuits are golden and
cooked through, 25 to 30 minutes. Sprinkle with scallions.

Chicken and Dressing Sheet Pan Supper

Prep: 20 Minutes Level: Easy
Cook: 45 Minutes Serves: 4


  • 1/2 loaf Ciabatta, Cut Into 1-inch Pieces
  • 4 cups Cornbread Chunks (use Your Favorite Recipe)
  • 1 whole Medium Red Onion, Cut Into Chunks
  • 3 stalks Celery, Sliced
  • 2 whole Carrots, Peeled And Cut Into Chunks
  • 1-1/2 teaspoon Kosher Salt
  • 1 teaspoon Black Pepper
  • 1/2 teaspoon Ground Sage
  • 1/2 teaspoon Ground Thyme
  • 8 whole Bone In Chicken Thighs
  • 1 whole Half-stick Land O Lakes® Salted Butter, Cut Into Small Pieces


Preheat the oven to 425 degrees. Place the bread cubes, cornbread cubes, onion, celery, and carrots on a sheet pan. Toss together with your hands. Nestle the chicken thighs all around the pan, skin side up. Mix together the salt, pepper, sage, and thyme and sprinkle it all over the chicken, bread, and veggies. Dot the top with the butter.

Place the pan in the oven for 15 minutes. Use a wooden spatula to stir the bread and veggies, mixing in the butter. Do not disturb the chicken. Return the pan to the oven and continue roasting for 25 to 30 minutes, until chicken is completely cooked.

Remove the pan from the oven, stir the bread and veggies, and serve!

Recipe from Pioneer Woman.

White Bean Roasted Red Pepper Dip

Tired of dips that were nothing but cream and egregious amounts of dairy fat, and bored by all of the white bean dips out there that were nothing but bean-swapped hummus, this has got to be one of the first recipes I ever created. Low-fat and or fat-free cream cheese work equally well in here, as does goat cheese or mascarpone. A sprinkle of chives makes it even prettier, but it will disappear quickly, with or without them.

1 15-ounce can of white cannelini or navy beans, drained and rinsed
1 small jar roasted red peppers, or about 1 cup, drained
3 ounces cream cheese, softened
1 clove garlic, minced
Juice from half a lemon
Salt and pepper to taste

Puree everything in a food processor until smooth. Bachelors, your margarita blender will work, too.

Serve with baked pita chips.

Recipe from Smitten Kitchen.