Chicken and Veggies One Sheet Dinner

I found chicken one sheet dinners on Cooking Classy and have made innumerous variations depending on what vegetables I have on hand.

I prefer to cook the potatoes separately, to have the option of using just chicken and vegetables in other meals (such as tossed with pasta and pesto) so technically it becomes a 2-dish dinner.

Variations:
• Skip the potatoes
• Skip to tomatoes
• Use cauliflower instead of broccoli or both
• Use Brussels sprouts instead of broccoli, quartered
• Add 1 cup of green beans cut up
• Add fresh herbs after cooking, about 1/2 chopped basil, parsley or cilantro. Or 1/4 cup finely chopped rosemary

Check out Cooking Classy for many other Chicken and Veggie One Sheet Dinners.

Chicken and Veggies One Sheet Dinner
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Servings
4 servings
Servings
4 servings
Chicken and Veggies One Sheet Dinner
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Preheat oven to 400 degrees. Place potatoes baking sheet and drizzle with 2 tablespoons. Toss to coat evenly. Sprinkle with salt and pepper, toss again and spread evenly onto baking sheet.
  2. Place in preheated oven and roast for 20 minutes. Toss and roast another 20 – 25 minutes.
  3. Meanwhile chop chicken and vegetables, cut the same approximate size to cook evenly
  4. Toss remaining 3 tablespoons olive oil with minced garlic
  5. Place chopped chicken pieces and vegetables on another baking sheet.
  6. Drizzle garlic olive oil over chicken and vegetables, sprinkle on hers and toss well. Spread evenly on baking sheet and put in oven.
  7. Roast 10 – 12 minutes, toss and roast another 10 – 12 minutes. Remove when chicken pieces are cooked through.
  8. Remove roasted potatoes when tender, test by piercing with a fort.
  9. Toss half of chicken and vegetables with potatoes, reserving the other half for another meal later in the week.
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Cauliflower Alfredo Sauce

Cauliflower was a boring vegetable I pretty much ignored until I discovered its exceptional health boosting powers.

[su_expanding_quote_book source_author=”Michael Greger MD” source_title=”How to Not Die” full_quote=”Cruciferous vegetables like broccoli, brussels sprouts, cabbage, cauliflower and kale can potentially prevent DNA damage, activate defenses against pathogens and pollutants, help prevent lymphoma, boost liver detox enzymes and target breast cancer cells. The component responsible for these benefits is thought to be sulforaphane, which is formed almost exclusively in cruciferous vegetables.” short_quote=”Cruciferous vegetables can potentially prevent DNA damage, activate defenses against pathogens and pollutants, and help prevent cancer”]

And Alfredo sauce was something I avoided as heavy, fatty and too white. I like color in my food after all. But my family loves Alfredo sauce.

This recipe happily marries the benefits of cauliflower with my family’s eating pleasure. Simple and quick to make, it can also be a vegan Alfredo sauce.

Recipe Variations

  • Use almond milk or broth for a lighter meal
  • Use dairy milk for a creamier sauce
  • Add 1/2 cup of shredded Parmesan for a special treat

Serving Variations

  • Toss with whole-wheat fettuccini, cooked shrimp and peas
  • Toss with bowtie pasta, chopped up leftover chicken and sautéed mushrooms
  • Saute sliced onion, sliced red bell pepper and coarsely chopped kale and toss with pasta
  • Toss with steamed edamame and pasta
Califlower Alfredo Sauce
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Servings
4 servings
Servings
4 servings
Califlower Alfredo Sauce
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Cut off bottom of cauliflower stem and leaves, chop into large pieces
  2. Place cauliflower in a steamer basket in a pot with 1 inch of water. Cover and bring to a boil over medium heat. Steam 8 – 10 minutes until very tender when pierced with a fork.
  3. Place steamed cauliflower in food processor or blender with remaining ingredients and puree.
  4. Adjust salt and pepper to taste.
Recipe Notes

A Color My Food recipe

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Romesco (Red Bell Pepper and Almond Sauce)

Romesco is a nut and red bell pepper sauce that originates in Catalonia region in Spain where it seems fishermen originally prepared this sauce for fish.

This is so delicious, colorful and elegant, I use it many different ways

  • As a sauce over chicken breasts (roasted or grilled)
  • Or on fish fillets (roasted or grilled
  • As a dip with sliced baguette or pita bread.
  • For a more elegant occasion, I spread the dip on crostini (toasted baguette slices) and place a basil or parsley leaf on each crostini.
  • As tea sandwiches
  • Leftovers make a fabulous sandwich spread turning a simple turkey sandwich with arugula into a gourmet treat
  • Yummy wraps with greens and leftover chicken, or garbanzo or white beans.

The almonds and red bell pepper make this not only delicious but also quite nutritious. Check out the  amazing health benefits of almonds.

For an extra special meal, I’ve made this sauce with hazelnuts…hmmm heavenly.

Romesco
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Servings
1 1/4 cup
Servings
1 1/4 cup
Romesco
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Servings
1 1/4 cup
Servings
1 1/4 cup
Ingredients
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Instructions
  1. Toast almonds in a skillet over medium heat for about 5 minutes, stirring occasionally. Remove from heat and cool.
  2. Finely chop almonds in food processor. Remove from processor.
  3. Place extra-virgin olive oil, vinegar, garlic and roasted bell peppers in processor and blend well.
  4. Add ground almonds, salt and pepper, blend again until well mixed.
  5. Adjust salt and pepper to taste.
  6. Dip can be made one or two days ahead. Cover and refrigerate.
  7. Bring to room temperature before serving.
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Moroccan Chicken Tagine with Apricots and Almonds

An authentic tagine is a stew that takes its name from the heavy earthenware pot in which it is slow cooked, traditionally over an open fire, or bed of charcoal.

I don’t have an actual tagine ceramic pot, but I LOVE making tagine stews. The flavors are a feast, with the added bonus that the flavor compounds in spices are powerful antioxidants.

Tagine dishes are slow-cooked savory stews, typically made with meat, poultry or fish together with vegetables or fruit. Spices, nuts, and dried fruits are also used. Common spices include ginger, cumin, turmeric, cinnamon, and saffron.

Although tagines are usually served on their own, I like to serve this over quinoa or couscous along with a green salad.

Chicken Tagine with Apricots and Almonds
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Servings
4 servings
Servings
4 servings
Chicken Tagine with Apricots and Almonds
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Servings
4 servings
Servings
4 servings
Ingredients
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Instructions
  1. Stir together ground cinnamon, ginger, turmeric, pepper and salt in a small bowl.
  2. Heat olive oil in skillet over moderate heat, add onion and sauté until it begins to turn translucent. Add mixed spices and chopped garlic, mix 2 minutes.
  3. Add 3/4 cup water, mix. Add chicken, cinnamon stick and apricots. Tie cilantro in a bundle, add to pot.
  4. Cover and simmer 25 – 30 minutes.
  5. Meanwhile, heat 1 tablespoon olive oil in a small skillet over moderate heat and cook almonds about 2 minutes just until golden. Cool and coarsely chop.
  6. Discard herbs and cinnamon stick; serve chicken with almonds sprinkled on top.
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Marinara Sauce

Homemade marinara sauce is simple and simply delicious. Store-bought sauces inevitably have sugar or other unnecessary additives. This is a great recipe to double and, when cool, keep extra jars in the refrigerator (or freezer) for busy nights. Cook some pasta, add shrimp or quickly sauce some veggies, toss with marinara sauce and dinner is ready.

It also makes a lovely gift. Place in a jar, tie with a ribbon and a “homemade” or “made with love” note.

 

Marinara Sauce
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Marinara Sauce
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Ingredients
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Instructions
  1. Heat oil in saucepan over medium heat. Add onion and cook until onion is translucent.
  2. Add garlic, oregano, basil, marjoram and crushed red pepper, stir and cook 2 - 3 minutes.
  3. Add tomatoes and simmer gently, partially covered, stirring occasionally, about 1 hour. Mash with a potato masher. (I like it somewhat chunky, but if you prefer smooth, put it in blender or use immersion blender.
  4. Add salt and pepper to taste.
Recipe Notes

Note: Can be prepared one or two days before and refrigerated.

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Southwest Chicken Lasagna

This is one of the recipes that triggered colormyfood, I’ve had so many requests for it. The combination of black bean, corn and cilantro give this lasagna a southwestern twist.

Variations:

  • Vegetarian: Eliminate the chicken
  • Spicy: Add 1 – 2 chopped jalapeños
Southwest Chicken Lasagna
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Southwest Chicken Lasagna
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Ingredients
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Instructions
  1. Mix chicken, black beans, corn and cilantro into marinara sauce.
  2. In a separate bowl mix ricotta, Parmesan and mozzarella
  3. Place just enough marinara sauce on the bottom of Pyrex so pasta won’t stick.
  4. Place a layer of uncooked lasagna noodles
  5. Spoon think layer sauce to cover lasagna noodles
  6. Place a layer of the mixed cheese over the sauce (about half of the cheese mix)
  7. Repeat: lasagna noodles, sauce and cheese
  8. Cover with aluminum foil
  9. Put in oven preheated to 375 for 45 minutes
  10. Remove aluminum foil, reduce oven to 350 and bake another 30 – 40 minutes until cheese is golden.
  11. Remove lasagna from oven and let sit for 10 minutes before cutting and serving.
Recipe Notes

This recipe makes two lasagna dishes. I make one with chicken and one vegetarian when hosting dinner for omnivores and vegetarians. Or I freeze the second one for another time.

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Turkey Meatloaf with Dried Apricots

Apricots seems to bring some kind of alchemy to this meatloaf, adding moisture, texture and a delightful flavor. Ground bison or beef can be used instead of turkey.

Toss some vegetables with what I think of as “roasting oil “ (about 2 tablespoons extra-virgin olive oil mixed with 1 tablespoon minced garlic and 1/2 teaspoon coarse sea salt) and place them around the meatloaf in the roasting pan/Pyrex. Some of my favorite combinations are:

  • 1 large baking potato, 1 large sweet potato cut into cubes and 2 poblano peppers (or red bell peppers) seeded and cut in similar fashion
  • About 2 cups of Brussels sprouts trimmed and cut in half, and 2 cups of diced potato (or new potatoes cut in half)
  • Large head of broccoli cut into large chunks: NOTE: add the broccoli after meatloaf has baked about 25 minutes.

Add a green salad and voila, dinner is ready.

Double the amount and freeze the extra turkey meatloaf to have later for later in the month or use leftovers for a quick dinner:

  1. Meatloaf spaghetti: chop it and warm up with 1 – 2 cups marinara sauce
  2. Shepherd’s pie: saute a chopped onion, carrot and celery, add chopped meatloaf and place in a pyrex covered with leftover Sweet Potato and Butternut Squash Puree or leftover Delicious, Nutritious Cauliflower Mashed Potatoes
  3. Stuffed bell peppers or zucchini: mix with leftover rice or quinoa and 1 – 2 eggs. Hollow bell peppers or cut zucchini in half, scoop out and add into meatloaf mix. Roast in oven 20 minutes at 350 degrees, add grated cheese and cook until melted.
  4. Meatloaf tacos: chop it up and serve in taco shells alongside guacamole, salsa (chopped tomato, onion and cilantro), plain Greek yogurt and grated cheese
  5. Meatloaf quiche: 2 cups chopped meatloaf, 2 eggs, 1 cup milk,1 cup pease or chopped veggies (broccoli, celery and carrots) 1/2 – 1 cup shredded cheese. I make this easy   whole-wheat crust. from 100 Days of Real Food.
Turkey Meatloaf with Dried Apricots
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Servings
6 servings
Servings
6 servings
Turkey Meatloaf with Dried Apricots
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Servings
6 servings
Servings
6 servings
Ingredients
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Instructions
  1. Preheat oven to 350°F with rack in middle. Brush a loaf pan or roasting pan with olive oil (or 13 x 9 Pyrex).
  2. Heat remaining tablespoon olive oil in saucepan over medium heat. Add chopped onion, celery, carrot and cook, stirring occasionally, until onion becomes translucent, about 8 – 10 minutes.
  3. Mix in garlic, chili powder, cumin, tumeric and 1/2 teaspoon salt (and red pepper flakes if using) and cook another 2 – 3 minutes.
  4. Meanwhile, in a bowl mix oatmeal, turkey, dried apricots, parsley, eggs, teaspoon salt, and 1/2 teaspoon pepper until just combined. Add cooked onion, carrot mixture, stir until combined.
  5. Place into loaf pan, or form into a 9- by 5-inch oval loaf and place in roasting pan.
  6. Bake 45 minutes.
Recipe Notes

A Color My Food recipe

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Broiled Chicken and Artichoke Hearts

Quick, easy and delicious.

Variations:

  • Add 4 – 6 hot peppers such as jalapeño or serrano, leave them whole to broil with the chicken
  • After removing from oven add, 1/4 cup pitted black olives
  • Instead of artichokes hearts, use 2 cups coarsely sliced leeks (white and pale green parts only)
  • Instead of artichoke hearts, use 2 poblano peppers, pitted and coarsely sliced and 1 medium white onion, thinly sliced
  • Instead of parsley, use cilantro or mint. Or another fresh herb (reduce from 1/4 cup to 2 tablespoons) such as rosemary, thyme, oregano etc. Experiment with what you have on hand. Or even omit the herbs
Broiled Chicken and Artichoke Hearts
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Prep time:10 minutes Total time: 25 minutes Serves 6 - 8
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Broiled Chicken and Artichoke Hearts
Print Recipe
Prep time:10 minutes Total time: 25 minutes Serves 6 - 8
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Servings Prep Time
4 servings 10 minutes
Cook Time
25 minutes
Ingredients
Adjust servings:
Units:
Instructions
  1. Preheat broiler
  2. Mix olive oil with minced garlic.
  3. Toss chicken with garlic/olive oil, salt, and pepper in baking dish. Broil on rack of a broiler pan in middle rack of oven for 5- 6 minutes, turn over and cook another 5 - 6 minutes until lightly browned and cooked through.
  4. Remove from oven, toss with parsley and serve.
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Sweet Potato Shepherd Pie

Because it’s tasty, hearty and nutritious, this is a regular fall dinner at our house. It can be made a day or two early for those busy weeknights.

Variations:

  • Use only with sweet potatoes or only with butternut squash.
  • Use ground turkey, beef or bison instead of turkey sausage
  • Make it spicy, adding a chopped jalapeño or two
  • Give it a Southwest twist When preparing the sausage filling, add 1 teaspoon chili 1 teaspoon paprika 1 1/2 cup corn kernels (I used defrosted frozen corn) Instead of bell pepper, use a poblano pepper
  • Make it vegan by using cooked lentils instead of turkey sausage.

It’s a great way to use leftover Butternut Squash and Sweet Potato Puree after Thanksgiving. Layer it over the leftover Wild Rice, Turkey Sausage and Leek Stuffing.  If no stuffing is left, make the filling with leftover turkey instead of turkey sausage.

Serve it with Kale, Apple and Cranberry Salad with Pumpkin Seeds

Sweet Potato Shepherd’s Pie
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Servings
4 - 6 servings
Servings
4 - 6 servings
Sweet Potato Shepherd’s Pie
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Servings
4 - 6 servings
Servings
4 - 6 servings
Ingredients
Adjust servings: servings
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Instructions
  1. Steam sweet potatoes and butternut squash until tender. Drain. Return to saucepan and mash with a potato masher. Add broth, mix until smooth and season with salt and pepper to taste.
  2. Preheat oven to 350°F. Butter 8 x 8 x 2-inch glass baking dish.
  3. Heat expeller-pressed canola oil in skillet over medium-high heat and cook sausage, breaking up with spoon and occasionally stirring, until it is brown (about 10 minutes). Transfer sausage to a bowl.
  4. Add onions to the same skillet and sauté, stirring occasionally, over medium-high heat until onions are translucent, about 8 minutes. Add celery, garlic, cumin, coriander and red pepper flakes (if using red pepper flakes). Season to taste with salt and pepper. Mix sausage back into skillet. Season with salt and pepper.
  5. Place sausage mixture into prepared baking dish. Spoon sweet potato mixture over; smooth top.
  6. Bake until it begins to brown around edges, about 45 minutes (or about 1 hour if it was refrigerated).
  7. Let stand 5 minutes before serving.
Recipe Notes

[su_original_recipe]

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Turkey Club Wrap

In general I avoid buying anything processed, but on special occasions, exceptions are made. This wrap is part of the Graduation Celebration Menu.  To honor the taste buds of our outstanding Magna Cum Laude high school graduate, I used Ranch dressing and processed meat (deli turkey).

Left to my own devices, I would use tzatziki (creamy Greek yogurt blended with cucumbers, dill, lemon and garlic) instead of the Ranch dressing.

In a 2015 report, the  World Health International Agency for Cancer Research classified processed meats (hot dogs, bacon and deli meats such as ham, salami, turkey etc) as carcinogenic. So as a food choice for me, deli meats are a once-in-a-long-while treat.

 

Turkey Club Wrap
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Servings
4 people
Servings
4 people
Turkey Club Wrap
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Servings
4 people
Servings
4 people
Ingredients
Adjust servings: people
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Instructions
  1. Spread Ranch dressing (or tatziki) all over one side of the wrap.
  2. Place tomatoes down center of wrap. Place two or three avocado slices on tomatoes.
  3. Then layer turkey slices, cheese and lettuce
  4. Fold in ends of the wrap and roll up.
  5. If making these for the Graduation Celebration Luncheon, tie around the center with a chive or green onion piece
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