Easy Sheet Pan Dinner

I love sharing my food pics on social media. If you haven’t seen them yet – well you are missing out. I have to admit that dinner has become a real novelty in our home. It wasn’t always that way. I had to learn how to cook, and I had NO CLUE when my husband and I were first dating. It has taken me years, but we would prefer to eat in than go out it’s so much better nowadays!

Although we love our home cooked meals, one thing I can’t stand is spending HOURS on a meal. For one – I don’t have that kind of time. I work multiple jobs, and we don’t have child care help so it’s all on me when he’s not at school until my husband gets home. That means I get my son on and off the bus, and I handle all the meals and prep and lunches galore! Needless to say- time is not easy to find! We also have evening activities some nights, which means we have limited time to make, eat and clean up after a meal!

One type of meal that I love doing the most is a sheet pan meal. This is what I show the most as well online. I use two sheet pans generally, but depending on your family size you may be able to get away with just one sheet pan. I cook the meat, the carbs and the veggies all on the pan. While it’s in the oven I make the dip or dressing or topping go with and get out any accessories we will add to the items. It’s that easy. I stick with a 420 degree oven setting which works for cooking all those items within 20 minutes! Yes there is a bit of prep time in chopping veggies but I am going to give you some of my secrets on that as well. Not only is it easy and fast, but it’s also super clean and healthy eating that tastes FANTASTIC! So let’s get started.

First thing is to have thawed your meat of choice, I used shrimp in this dish so that’s easy to get thawing while you get your veggies ready to go in the oven. I use warm water in a dish and dump the shrimp in the water to thaw before I peel them.

Next up – choose your veggies. I keep our favorites on hand all the time, and if you are meal planning you already have those set. (Want to meal plan and get some help – check out this post here). We wash all our vegetables as soon as we arrive home with them from the store, but if you haven’t you would rinse first. Then chop away. You can cut into chunks or you can use a mandolin slicer. This is the ultimate cheat and fastest way. I absolutely love the mandolin slicer for potatoes! The carb (which is unseen here really) is sweet potatoes – which is under the pile of veg. You could also do a rice (but of course it would be a separate pan). Sweet potato is the most nutritious potato and carb you can have so that is why we choose that primarily. But we do use some yukons from time to time. After all the veggies are chopped I toss them on the pan. I peel and slice the potatoes, and add them to a separate area of the pan.

Now it’s time to return to your shrimp. Peel the shrimp and toss them on another sheet pan. (If you have room on your other you can put them on the first as well). Now you are going to season it all up! I use olive oil (heart healthy and great for cholesterol numbers). Take about 2 tbsp for the one sheet pan with all the veggies and sweet potatoes, and then about 1 tbsp of olive oil for the shrimp. Drizzle over each of the items and toss to coat. Now on to spice. Take some salt, pepper, onion powder, garlic powder, some basil and if you are doing something like a fish like salmon you could even toss in some dill. I just stick with the five listed above for nearly every meal. And that is it folks – for real. Now toss them in the over. Set it for 20 minutes, and take a look. You may need 5 minutes or so more or less depending on your oven.

While the items are cooking, I then take out any type of feta cheese we may want, some kalamata olives and I am going to make the dressing. For this one I used an Italian style dressing – homemade (always). Sometimes with things like salmon I go more on the “cream” side. I say “cream” with quotes because I never ever use heavy cream – but I use things that have a similar taste but are far less fat (or non) and no cholesterol. For this dressing I stuck with olive oil, mustard, a touch of maple syrup, salt, pepper, onion powder, garlic powder, fresh minced garlic. You could also add a touch of basil as well. I mix it in a bowl and leave it to sit as the meal cooks.

Once the meal is ready we just pile it up – use some dressing to top and mangiamo (we eat in Italian)! As I mentioned, this can be done with any meat, and any veggies of choice. Vary your sauce or dressing and it tastes a little different each time.

The Health of the Meal
This meal is heart healthy. You have shrimp which is high in omegas, which is great for heart and nervous system. You also have olive oil, which is a healthy oil for your heart as well. It is high in HDL which is protective type of cholesterol which is what you want for your heart! You also have the highest nutrient carb with your sweet potatoes, as well as your amazingly veggie heavy base. Vegetables are positive for heart health, vitamins, minerals and more! They help with blood pressure, heart disease, other diseases like diabetes and autoimmunity and the benefits go on and on!

What will you try on your sheet pans tonight? Share with me your favorites and enjoy!

Shrimp, Veggies & Sweet Potato Sheet Pan Recipe

Use 1-2 sheet pans for the whole meal. Top if with your favorite dressing (recipe included) and enjoy! Healthy, easy and delicious.
Prep Time10 mins
Cook Time20 mins
Total Time30 mins
Course: Main Course
Servings: 3 people

Ingredients

  • 1 lb raw shrimp
  • 3 crowns broccoli diced
  • 2 whole yellow squash diced
  • 1/4 cup red onion sliced
  • 1 whole sweet pepper sliced
  • 2 large sweet potatoes sliced thin with mandolin
  • 6 tbsp feta cheese
  • 5 tbsp olive oil split
  • 1 tbsp apple cider vinegar
  • 1 tsp dijon mustard
  • 1 tsp maple syrup
  • 1/2 tsp salt split
  • 1/2 tsp pepper split
  • 1/2 tsp onion powder split
  • 1/2 tsp garlic powder split
  • 2 cloves garlic minced
  • 1/4 tsp dried basil split

Instructions

  • Thaw shrimp in warm water while you veggie prep. Preheat oven at 420 degrees.
  • Chop all veggies, and slice sweet potatoes. Put on a sheet pan.
  •  Using 2 tbsp olive oil on veggies and sweet potatoes, drizzle and toss to coat. Use salt shaker and lightly coat all items, same with the pepper shaker, and onion, and garlic powder shakers.
  • Peel shrimp and put on a second sheet pan. Drizzle with 1 tbsp of olive oil. Sprinkle salt, pepper, onion, garlic powders in same fashion as the veggies, but on the shrimp. Put both sheet pans in oven for 20 minutes.
  • Create dressing. Combine remaining olive oil, vinegar, mustard, syrup, mince garlic and use shakers in same fashion to taste for remaining herbs.
  • Pile everything on the plate. Top with feta cheese and drizzle dressing. 

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