Scarlett Browne - Sheet Pan Dinners Cookbook: Quick Easy Sheet Pan Healthy Meal Planning for Beginners

Ingredients
2 tablespoons unsalted butter, melted
5 small piece broccoli
1 tablespoon fresh thyme leaves
2 small cloves garlic, minced
1/4 cup grated Parmesan
2/3 cup cream
6 Piece potatoes, sliced
2 ounces cream cheese
2 cups spinach, thawed and squeezed completely dry
1 cup shredded Gruyere
3 Piece pork steaks
salt and black pepper
Instructions
1. Set the pan, turn the oven to 450 degrees F. Add the melted butter, broccoli, basil, minced garlic, salt. Black pepper
2. Mix Parmesan, heavy cream, 1 remaining thyme, garlic, half the remaining garlic, salt and a little black pepper in a small bowl.
3. Arrange half of the potato slices in one layer overlapping on the butter portion of the pan sheet and pour the cream mixture on top. Remaining potatoes Cover the potatoes with foil and bake until tender.
4. Beat the cream cheese together, rest 1/3 of the remaining cream and the remaining garlic in a medium bowl. Put the spinach into the mixture.
5. Remove the pan from the oven, remove the foil and sprinkle the potatoes with Gruyere. Place the steak in the center of the pan and sprinkle with salt and pepper. Place the Ramekins on one third of the empty tray so that it stays side by side.
6. Bake for another 12 to 14 minutes or until the steak turns brown. And the cheese on the potato turns gold and starts to frame Remove the pan from the stove.

Ingredients
2 pounds small potatoes
5 carrots, cut into 1/2-inch slices
1 red onion, cut into thin wedges
1 tablespoon olive oil
5 garlic cloves, minced
2 teaspoons fresh thyme, minced
1 teaspoons salt
1 teaspoon pepper
1 teaspoon paprika
8 chicken drumsticks
1 lemon, sliced
1 package fresh spinach
Instructions
Preheat the oven to 425 .
Add potatoes, carrots, onions, oil, garlic, basil, salt and pepper to the pan.
Then mix paprika with basil, salt and remaining pepper in a small bowl. Sprinkle with hot pepper And sprinkle on the chicken
Place the chicken on the vegetables in the pan. Garnish with a slice of lemon Roast until cooked chicken and soft vegetables, about 35-40 minutes
Then grilled until the spinach is soft and can last for 8-10 minutes. Stir the vegetables together. Served with chicken

Ingredients
6 boneless pork loin chops (1 inch thick)
4 cups potatoes slices
5 cups cut asparagus (1-inch pieces)
1 large apple, peeled and cut diced
1/2 cup olive oil
1 teaspoon ground cinnamon
2 teaspoons brown sugar
salt and pepper
Instructions
Preheat the oven to 425 . Fry the pan with foil. Brush with 2 teaspoons of olive oil
Place the potatoes in one prepared pan and asparagus on the other side of the pan. Sprinkle salt and pepper over the potatoes and asparagus. Then place the apple into the pan
In a small bowl, mix cinnamon brown sugar and pour it on the prepared apples.
Brush minced pork with remaining olive oil. Carpet on both sides with flavoring Place the pork chops in the rest of the pan, bring in the oven until the pork is cooked and the potatoes and apples are soft, about 20-25 minutes served.

Ingredients
6 salmon, pieces
1 tablespoon olive oil
Juice of 1/2 a lemon
2 tablespoons unsalted butter
6 cloves garlic, chopped
1 cup chicken broth
1 1/2 cups cream
1/2 cup Parmesan cheese, grated
2 tablespoons parsley, chopped
Salt and pepper
Instructions
Cook salmon with salt, pepper and garlic. Scoop into the hot pan Until cooked as you like When cooked, remove from the pan and set aside.
Melt the butter in the same pan. Stir the garlic until fragrant. Pour the broth into the cream and simmer gently while stirring. Season with salt and pepper.
Add the Parmesan cheese and simmer until the cheese is melted and the sauce thickens. Put the salmon back into the pan, sprinkle with parsley and squeeze the lemon juice. Season with salt and pepper.
Served with pasta and steamed vegetables

Ingredients
7 chicken thighs
2 red bell pepper, diced
2 onions, sliced
3 tablespoons olive oil
2 limes, squeezed lime juice
1/4 cup cilantro, chopped
1/2 teaspoon cumin, ground
4 cloves garlic, minced
2 teaspoons brown sugar
Salt and pepper
Fresh cilantro leaves
Lime slices
Instructions
Preheat the oven to 220 C.
Mix 2 tablespoons of olive oil together with lemon juice, chopped cilantro, pepper, garlic, sugar and cumin in a small cup, then take the chicken to soak for 15 minutes.
Heat the oil pan. Then bring the chicken to fry until each side is golden and crisp
Then put the vegetables into the pan. Then baked until the chicken and vegetables are cooked Decorated with fresh coriander leaves and lemon slices served

Ingredients
2 cups bacon, cut into strips
2 cups broccoli, cut into pieces
2 cups carrot, cut into pieces
4 cloves garlic, chopped
2 tablespoons butter
1/2 cup mozzarella, shredded
1/4 cup Parmesan cheese, shredded
2 cups light or heavy cream
1 1/2 teaspoons cornstarch mixed with 1 tablespoon water
Salt and pepper
Instructions
Preheat the oven to 190 C.
Fry the bacon in a large saucepan until the crispy pan is set aside. Dry the oil.
Melt the butter in the pan. Put the carrots into the broccoli, season with salt and pepper. Then add garlic and stir for about 1 minute until fragrant
Reduce heat. Pour the cream into the simmer for another 3-4 minutes. Add the corn starch solution and stir until combined. Mix until combined.
Add bacon, mozzarella and parmesan cheese. Bake until the cheese is frothy for about 15 minutes. Season with a little pepper before serving. Sprinkle with basil.

2 cups jasmine rice