Hi Everyone! Today’s video is three healthy, easy and absolutely delicious sheet pan dinner recipes! These are unique recipes packed with flavour. You will definitely want to give these one pan meals a try!
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Recipes:
(Each Serves Two Good Sized Portions)
Garlic Pesto Shrimp Zoodles:
Ingredients:
– 1 lb zucchini spiralized
– 3 cloves of garlic
– 1/2 lb asparagus, woody ends removed
– 1/2 lb raw shrimp peeled, deveined
– 1/2 cup cherry tomatoes
– 1/4 cup pesto
– 2 tbsp parmesan cheese
– sliced baguette (optional)
(salt, pepper, olive oil to taste)
Directions:
– Preheat oven to 400°F
– In a large bowl press or mince the garlic and mix with the pesto, adding salt, pepper or oil if needed.
– Add in the zucchini, tomatoes and asparagus and mix well.
– Line a sheet pan with foil and spray it well with oil, making sure to get the side you will be placing the baguette.
– Pour out vegetable pesto mixture and spread on one side of the sheet pan, then lay the baguette slices beside.
– Spray the tops of the baguette with oil.
– Lay the shrimp on top of the vegetable pesto mixture in a single layer so shrimp will cook evenly.
– Top with parmesan cheese and place in a 400°F oven for about 15 minutes or until shrimp are cooked through.
Mediterranean Chicken Bake:
Ingredients:
– 3 cloves of garlic
– 1/2 cup chopped red onion
– 1 large bell pepper chopped, about 1/2 lb
– 2 white or yellow potatoes chopped into 1/2 inch pieces. About 1 lb.
– 1/4 cup of pitted chopped olives
– 1/4 cup feta cheese
– 1/4 tsp of dried oregano
– 2 boneless skinless chicken breasts
– 1 tbsp olive oil
– Salt and pepper to taste
Directions:
– Preheat oven to 400°F
– Mix one tbsp of olive oil with salt and pepper to taste. (I used 1/4 tsp of each)
– Press or mince the garlic and add it to the oil. Add the dried oregano and mix well.
– Line a sheet pan with foil and spray with oil. Lay out the onions, peppers, potatoes and chicken. Cover with the garlic herb oil focusing on the chicken breast but giving everything I good toss.
– Top with olives and feta and put into a 400°F oven for about 25 minutes or until chicken is cooked through.
Lemon And Dill Salmon:
Ingredients:
– Salmon (I used 1 lb but you could use smaller for 2 portions)
– 3 cloves of garlic
– 1 tbsp of lemon juice
– 1 lb of cauliflower rice. Buy pre riced, grate the cauliflower or chop it into small rice sized pieces.
– 1/2 pound of asparagus, woody ends removed
– 1 tbsp of mayo
– 1 tbsp of dijon mustard
– 1 packed tsp of fresh dill or 1/4 tsp dried dill
– 1 tbsp of olive oil
– Salt and pepper to taste
Directions:
– Preheat oven to 400°F
– Mix one tablespoon of olive oil with salt and pepper to taste. (I used 1/4 tsp of each)
– Press or mince the garlic and add it to the oil. Add the lemon juice, dijon mustard and dill. Mix well.
– Line a sheet pan with oil and spray well. Place the salmon, asparagus and cauliflower rice on the sheet pan.
– Spray the top of the cauliflower rice with oil and season with salt to taste.
– Pour about half of the sauce mixture over the asparagus and toss.
– Mix the mayo in with the second half of the sauce mix and spread over the salmon.
– Cook in a 400°F oven for about 12-15 minutes or until salmon flakes easily with a fork. Be sure to not overcook your salmon!