Joseph Martinez - One Pan Wonders: Sheet Pan Supper Recipes That Require Little Effort and Taste Fantastic

Ingredients:

• 1 lb. ground beef
• 1 pkg. taco seasoning
• 2 C water
• 2 C brown rice
• 1 C shredded cheese, Mexican blend
• 2 C shredded lettuce
• 1 can diced tomatoes and chilies

Directions

1. Start by spraying your skillet with nonstick spray then heat and brown your ground beef, draining off any excess grease or fat
2. Add in the packet of taco seasoning with water, per the package instructions
3. Bring to a boil and add in your rice and cheese; stir and cover, reducing heat to a simmer
4. Serve with lettuce and tomato

Ingredients: no oil included

• 1 lbs. Brussel sprouts, trimmed and quartered
• 4 quartered shallots
• 1 sliced lemon
• tsp. salt
• tsp. pepper
• 2 T minced garlic
• 1 tsp. dried thyme
• 2 lbs. chicken thighs

Directions:

1. Preheat your oven to 450 degrees
2. On a baking sheet, you can add your Brussel sprouts, shallots and lemon wedges with 2 T oil and tsp salt and pepper (lay everything out and drizzle oil and season everything on the pan)
3. Create a paste with the minced garlic and tsp. salt, add in the paprika and remaining oil and seasonings, so they are all in a bowl
4. Now you will take this seasoning paste and rub over the chicken thighs, covering well
5. Place the chicken thighs in among the other ingredients on the baking sheet carefully
6. Roast for 20-30 minutes, or until internal temperature of chicken reaches 165 degrees

Ingredients:

• 1 lbs. broccoli florets
• 4 T olive oil
• salt and pepper
• 6 oz. salmon fillets
• 1 red jalapeno, sliced in rings and seeded
• 2 T rice vinegar
• 2 T drained capers

Directions:

1. Start by preheating your oven to 400 degrees and toss the broccoli on to a baking sheet, drizzling 2 T oil over the broccoli and baking sheet, season with salt and pepper
2. Roast for 10 - 14 minutes; you want the broccoli crisp and browning
3. Remove the sheet from the oven and add salmon fillets, rubbed in oil (1 T) and season with salt and pepper
4. Once seasoned, add fillets to the baking sheet and return the sheet to oven for 10 - 15 minutes
5. While that is roasting, mix remaining ingredients to create a vinaigrette, season with salt and pepper and 1 T oil
6. Serve broccoli and salmon with drizzled Chile Vinaigrette

Ingredients:

• 1 lb. Yukon gold potatoes, peeled and wedged
• 8 skinless chicken thighs
• 2 T lime juice
• 1/3 C fresh orange juice
• 3 T chili powder
• 1 T paprika
• 1 T smoked paprika
• 2 tsp. grated orange peel
• 1 tsp. ground cumin
• 1/2 tsp. dried oregano
• 1/2 tsp. salt
• 2 T EVOO
• 1 C chicken broth
• 2 T fresh chopped cilantro
• 1 T chopped parsley
• 2 cans mixed olives

Directions:

1. Start with preheating your oven to 400 degrees
2. Boil your potatoes in a pot in water until tender, this should take about 5 - 7 minutes, then drain
3. Add your chicken thighs to your baking sheet and season with salt and pepper and lime juice
4. Whisk the juices, seasonings, orange peel, cumin and salt in a bowl
5. Rub the chili seasoning mix over the chicken thighs, coating well
6. Add the potatoes to the baking dish around the chicken thighs, and drizzle oil over both
7. Bake for 20 minutes, remove pan and turn chicken and season again, returning to oven and baking at 425 for 10 minutes
8. Move the chicken and potatoes to a dish leaving the juices from the chicken in the pan
9. Place the pan over two burners, with the heat on, letting the juice/sauce boil
10. Mix in your olives, stirring well with the sauce and season with salt and pepper
11. Pour your new sauce over the chicken and potatoes and serve

Ingredients:

• 1/2 C brown sugar
• 1/2 C orange juice
• 3 T honey
• 1 pineapple, peeled, cored and wedged
• 1/4 C yogurt
• 1/3 C pistachios, chopped
• 2 T mint leaves

Directions:

1. Preheat your oven to 450 degrees and add parchment paper to your baking sheet
2. Stir in the first 3 ingredients, stirring until the brown sugar melts, add in the pineapple wedges, and toss
3. Let this set for about 10 - 15 minutes
4. Place the pineapple wedges down on the baking sheet and set aside marinade
5. Roast for 15 minutes, turn and add (brush) more marinade and roast another 10 - 15 minutes; let cool
6. Serve with yogurt, pistachios and mints

Ingredients:

• 4 6 oz. boneless, skinless chicken breasts
• salt and pepper
• C parmesan
• C panko
• 3 T EVOO
• 2 T chopped parsley
• 2 T minced garlic
• 2 large hearts, romaine halved (lengthwise)
• 4 - 5 anchovy fillets, drained and chopped
• 1 lemon, wedged

Directions:

1. Start with preheating your oven to 450 degrees and lining your baking sheet with foil
2. Season your chicken with salt and pepper to taste and add to your baking sheet
3. Mix your parmesan, panko, 2 T oil, and remaining seasonings in a bowl
4. Press or pat the panko onto the bread and roast your chicken for about 10 minutes
5. Drizzle romaine with the oil and season with garlic, salt and pepper
6. Pull the baking sheet out and place romaine around the chicken and cook another 5 minutes or so
7. Top anchovies over lettuce and garnish with lemon wedges when serving

Ingredients:

• 3/4 C fresh cilantro
• 2/3 C lime juice
• 1/4 C minced garlic
• 3 1/2 tsp. ground cumin
• 3/4 tsp. smoked paprika
• salt and pepper to taste
• 11 lbs. block medium tofu, sliced
• 4 T EVOO
• 1 T honey
• 1 red onion, sliced
• 3 red peppers, sliced

Directions:

1. Start by preheating your oven to 450 degrees and line your baking sheet with foil
2. Mix C cilantro, lime juice, garlic, 3 tsp. cumin, tsp. paprika in a small bowl and add salt and pepper
3. Pour marinade into a plastic bowl and add tofu, shake to cover all of the tofu
4. Let sit for 10-15 minutes at room temperature
5. Pour the rest of your marinade into the blender along with C cilantro, oil and honey