For effortless cleanup this Easter, sheet pan dinners are a perfect choice. Options include honey glazed ham with roasted vegetables, lemon herb chicken with asparagus, and garlic butter shrimp with broccoli. Other delicious meals are balsamic chicken thighs with carrots and Mediterranean salmon with zucchini. These dishes not only save time but also offer delightful flavors. Discover these convenient recipes and more to make your celebration stress-free while impressing your guests.
Honey Glazed Ham and Roasted Vegetables
Honey Glazed Ham and Roasted Vegetables is a delightful Easter sheet pan dinner that combines the sweet and savory flavors of honey-glazed ham with a medley of colorful roasted vegetables.
This dish is perfect for family gatherings or holiday celebrations, providing a satisfying main course that's both delicious and visually appealing. With a preparation time of just 20 minutes and a cooking time of about 1 hour, this recipe is an excellent choice for those seeking a hearty meal with minimal cleanup.
Ingredients:
- 1 boneless honey glazed ham (about 3-4 pounds)
- 1 pound baby carrots
- 1 pound Brussels sprouts, halved
- 2 large sweet potatoes, peeled and cubed
- 1 red onion, cut into wedges
- 2 tablespoons olive oil
- Salt and pepper, to taste
- 1 tablespoon fresh thyme (or 1 teaspoon dried thyme)
Cooking Instructions:
- Preheat your oven to 350°F (175°C).
- Line a large sheet pan with aluminum foil or parchment paper for easy cleanup.
- Place the honey glazed ham in the center of the sheet pan.
- In a large mixing bowl, combine the baby carrots, Brussels sprouts, sweet potatoes, and red onion. Drizzle with olive oil, then season with salt, pepper, and thyme. Toss the vegetables until evenly coated.
- Arrange the seasoned vegetables around the ham on the sheet pan.
- Bake in the preheated oven for about 45-60 minutes. The ham should be heated through and reach an internal temperature of 140°F (60°C), while the vegetables should be tender and slightly caramelized.
- If desired, baste the ham with juices from the pan halfway through cooking to enhance flavor and moisture.
- Once cooked, remove the sheet pan from the oven and let it rest for about 10 minutes before slicing the ham.
Variations and Tips:
- Vegetable Substitutes: Feel free to substitute or add other seasonal vegetables such as green beans, bell peppers, or potatoes.
- Glaze Alternatives: For a different flavor, try using maple syrup, brown sugar, or a mixture of mustard and honey for the glaze.
- Herbs: Experiment with different herbs such as rosemary or oregano for varied flavor profiles.
- Make-Ahead: To save time, you can prepare the vegetables a day in advance and store them in an airtight container in the refrigerator. Just toss them with oil and seasonings before baking.
- Leftovers: The leftovers can be made into sandwiches, salads, or soups, extending the deliciousness beyond the dinner table.
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Lemon Herb Chicken With Asparagus
Lemon Herb Chicken with Asparagus is a vibrant and flavorful sheet pan dinner that captures the essence of spring. Ideal for families or anyone looking to prepare a wholesome meal with minimal effort, this dish features tender chicken breasts marinated in zesty lemon, garlic, and fresh herbs, paired perfectly with asparagus.
The cooking process is simple and quick, with a total preparation time of approximately 30 minutes, making it suitable for busy weeknights or festive occasions like Easter.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 bunch of asparagus, trimmed
- 2 tablespoons olive oil
- Zest and juice of 1 large lemon
- 3 cloves garlic, minced
- 2 teaspoons fresh thyme leaves (or 1 teaspoon dried thyme)
- 2 teaspoons fresh rosemary, chopped (or 1 teaspoon dried rosemary)
- Salt and pepper to taste
- Optional: Lemon slices for garnish
Instructions:
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Marinate the Chicken: In a large bowl, combine olive oil, lemon zest, lemon juice, minced garlic, thyme, rosemary, salt, and pepper. Add the chicken breasts and toss to coat evenly. Let them marinate for about 10-15 minutes while you prepare the asparagus.
- Prepare Asparagus: Arrange the trimmed asparagus on one side of a large sheet pan. Drizzle with olive oil, and season with salt and pepper. You can add a bit of lemon juice for extra flavor if desired.
- Arrange Chicken: Place the marinated chicken breasts on the other side of the sheet pan, ensuring they do not touch the asparagus.
- Bake: Bake in the preheated oven for about 20-25 minutes, or until the chicken is cooked through (internal temperature should reach 165°F/75°C) and the asparagus is tender but still crisp.
- Serve: Remove from oven and let rest for a few minutes. Garnish with fresh lemon slices and additional herbs if desired. Serve warm.
Variations & Tips:
- Vegetable Variations: Feel free to substitute asparagus with other vegetables like bell peppers, broccoli, or cherry tomatoes for a different flair.
- Herbs: Don't be afraid to experiment with other herbs like basil or oregano for a unique flavor profile.
- Make it a Meal: Serve alongside a side of quinoa, rice, or a fresh salad to complete the meal.
- Meal Prep: This dish can be prepared ahead of time by marinating the chicken and chopping the vegetables. Store them in the refrigerator until ready to cook.
- Leftovers: Store any leftovers in an airtight container in the fridge for up to 3 days; they can be reheated easily in the microwave or oven.
Enjoy this delicious Lemon Herb Chicken with Asparagus as a delightful addition to your Easter festivities or any weeknight dinner!
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Garlic Butter Shrimp and Broccoli
Garlic Butter Shrimp and Broccoli is a delightful sheet pan dinner that combines succulent shrimp with crisp-tender broccoli, all enveloped in a rich, aromatic garlic butter sauce.
This dish is perfect for a quick weeknight meal or a fancy family gathering—it strikes a great balance between simplicity and elegance. With a preparation time of just 15 minutes and a cooking time of approximately 15-20 minutes, you can have a satisfying and nutritious meal on the table in under 45 minutes.
Ingredients:
- 1 pound large shrimp, peeled and deveined
- 3 cups broccoli florets
- 1/4 cup unsalted butter, melted
- 4 cloves garlic, minced
- 1 tablespoon lemon juice
- 1 teaspoon smoked paprika
- Salt and pepper, to taste
- 1 tablespoon fresh parsley, chopped (for garnish)
- Lemon wedges (for serving)
Cooking Steps:
- Preheat the oven to 400°F (200°C) and line a sheet pan with parchment paper for easy cleanup.
- In a small bowl, combine the melted butter, minced garlic, lemon juice, smoked paprika, salt, and pepper. Mix well.
- Place the broccoli florets on one side of the sheet pan. Drizzle half of the garlic butter mixture over the broccoli and toss to coat evenly.
- Add the shrimp to the other side of the sheet pan. Pour the remaining garlic butter mixture over the shrimp and toss gently to coat.
- Spread the broccoli and shrimp out in a single layer. This helps to guarantee even cooking.
- Bake in the preheated oven for about 15-20 minutes, or until the shrimp are pink and opaque and the broccoli is tender.
- Once cooked, remove from the oven and garnish with freshly chopped parsley. Serve immediately with lemon wedges on the side.
Variations and Tips:
- Add your favorite vegetables: Feel free to include additional vegetables like bell peppers, asparagus, or snap peas for added nutrition and flavor.
- Use different proteins: Substitute shrimp with chicken breast or tofu for a different protein option.
- Spice it up: For a kick, add red pepper flakes to the garlic butter mixture.
- Make it a meal: Serve this dish over rice or quinoa for a heartier meal.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days. Reheat gently in the oven or microwave before serving.
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Balsamic Chicken Thighs With Carrots
Balsamic Chicken Thighs with Carrots is a delightful sheet pan dinner that combines succulent chicken thighs with the natural sweetness of oven-roasted carrots, all enhanced by tangy balsamic glaze. This dish is perfect for families or hosting a small gathering, as it serves up to four people and can be prepared in just 10 minutes with a total cooking time of about 40 minutes. The ease of cleanup with a single pan makes it ideal for busy weeknights or festive Easter celebrations.
Ingredients:
- 4 bone-in, skin-on chicken thighs
- 4 cups baby carrots
- 1/4 cup balsamic vinegar
- 1/4 cup olive oil
- 2 tablespoons honey
- 2 cloves garlic, minced
- Salt and pepper to taste
- Fresh thyme or rosemary for garnish (optional)
Cooking Instructions:
- Preheat the oven to 425°F (220°C).
- In a large bowl, whisk together the balsamic vinegar, olive oil, honey, garlic, salt, and pepper to create the marinade.
- Add the chicken thighs to the marinade, guaranteeing they are well-coated, then let them marinate for at least 10 minutes while you prepare the carrots.
- On a large baking sheet, arrange the baby carrots in a single layer. Drizzle with a little olive oil and sprinkle with salt and pepper.
- Place the marinated chicken thighs skin-side up on top of the carrots on the baking sheet.
- Bake in the preheated oven for 30-35 minutes or until the chicken reaches an internal temperature of 165°F (75°C) and the skin is golden and crispy.
- Optional: For an extra caramelized finish, broil for an additional 2-3 minutes if desired.
- Remove from the oven and let rest for a few minutes before serving. Garnish with fresh thyme or rosemary if desired.
Variations and Tips:
- Feel free to swap the carrots for other vegetables such as potatoes, Brussels sprouts, or bell peppers based on your preferences.
- To marinate the chicken more intensively, consider letting it sit in the marinade for a few hours or overnight.
- For a gluten-free option, verify your balsamic vinegar is labeled gluten-free.
- Pair this dish with a fresh green salad or some crusty bread for a complete meal.
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Mediterranean Salmon With Zucchini and Tomatoes
Looking to prepare a delightful and healthy meal for your Easter gathering? Mediterranean Salmon with Zucchini and Tomatoes is the perfect dish that combines fresh flavors and vibrant colors, ideal for seafood lovers and those seeking a nutritious option.
This sheet pan dinner not only cooks in one pan for easy cleanup but also takes about 30 minutes from start to finish, making it a great choice for busy cooks.
Ingredients:
- 4 salmon fillets
- 2 medium zucchinis, sliced into half-moons
- 1 pint cherry tomatoes, halved
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried thyme
- Salt and pepper to taste
- Lemon wedges for serving
- Fresh parsley, chopped (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C). Line a large sheet pan with parchment paper or lightly grease it.
- In a large mixing bowl, combine the sliced zucchinis, cherry tomatoes, and minced garlic. Drizzle with 1 tablespoon of olive oil, and sprinkle with oregano, thyme, salt, and pepper. Toss until the vegetables are evenly coated.
- Spread the zucchini and tomato mixture evenly on one side of the prepared sheet pan.
- Place the salmon fillets on the other side of the pan, skin side down. Drizzle with the remaining tablespoon of olive oil and season the tops with salt, pepper, and a sprinkle of oregano.
- Bake in the preheated oven for 15-20 minutes or until the salmon flakes easily with a fork and the vegetables are tender.
- Remove from the oven. Squeeze fresh lemon juice over the salmon and vegetables, and garnish with chopped parsley if desired. Serve immediately.
Variations and Tips:
- For an extra kick, consider adding some red pepper flakes or fresh basil to the vegetable mixture.
- If you want more texture, toss in some olives or capers before baking.
- To make it a complete meal, consider adding a side of couscous or quinoa which pairs wonderfully with this dish.
- If you don't have salmon, this recipe is equally delicious with other firm white fish like cod or halibut. Adjust cooking times accordingly based on the thickness of the fillets.
- Make it a meal prep option by doubling the recipe and storing leftovers in airtight containers for healthy lunches throughout the week.
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Teriyaki Pork Chops With Bok Choy
Teriyaki Pork Chops with Bok Choy is a delicious and flavorful sheet pan dinner that brings together juicy marinated pork chops and vibrant, crisp bok choy. This dish is perfect for busy weeknights when you want a restaurant-quality meal without spending hours in the kitchen.
Preparation time is approximately 15 minutes, with a cooking time of 25 minutes, making it a quick and satisfying option for families or those looking to impress guests at a spring gathering.
Ingredients:
- 4 bone-in pork chops
- ½ cup teriyaki sauce
- 2 cups bok choy, trimmed and halved lengthwise
- 1 tablespoon olive oil
- 1 teaspoon garlic powder
- 1 teaspoon ginger powder
- Salt and pepper, to taste
- Sesame seeds, for garnish (optional)
- Green onions, sliced, for garnish (optional)
Cooking Steps:
- Marinate the Pork Chops: In a large bowl, combine the pork chops and teriyaki sauce. Allow the chops to marinate for at least 15 minutes to enhance the flavor. If you're short on time, even 5 minutes will make a difference.
- Preheat the Oven: Preheat your oven to 400°F (200°C).
- Prepare the Sheet Pan: Line a sheet pan with parchment paper or lightly grease it with cooking spray.
- Season the Bok Choy: In a separate bowl, toss the bok choy with olive oil, garlic powder, ginger powder, salt, and pepper until well-coated.
- Arrange on the Sheet Pan: Place the marinated pork chops on one side of the prepared sheet pan. Arrange the bok choy on the other side.
- Bake: Place the sheet pan in the oven and bake for 20-25 minutes, or until the pork chops are cooked through and reach an internal temperature of 145°F (63°C) and the bok choy is tender and slightly charred.
- Garnish and Serve: Once cooked, remove the sheet pan from the oven, sprinkle sesame seeds and green onions over the dish, and serve immediately.
Variations & Tips:
- Vegetable Options: Feel free to add other vegetables like bell peppers, snap peas, or broccoli for extra color and nutrition.
- Spiciness: For a kick of heat, add crispy red pepper flakes to the bok choy before baking.
- Flavor Boost: If you have time, consider marinating the pork chops in the teriyaki sauce for a couple of hours or even overnight for a deeper flavor.
- Leftover Option: This dish is great for meal prep; simply store leftovers in an airtight container in the refrigerator for up to three days. Reheat in the oven or microwave before serving.
Enjoy your delicious Teriyaki Pork Chops with Bok Choy, and let the lovely flavors of this dish make your Easter or any dinner occasion special!
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Herb-Roasted Leg of Lamb With Potatoes
Herb-Roasted Leg of Lamb with Potatoes is a classic Easter dish that brings a touch of elegance and flavor to your holiday table. This one-pan dinner is perfect for family gatherings or special occasions, serving approximately 6-8 people. The preparation time is about 15 minutes, with an additional cooking time of approximately 1 hour and 30 minutes, allowing you to enjoy quality time with your loved ones while your meal roasts to perfection.
Ingredients:
- 1 leg of lamb (5-6 pounds) bone-in
- 4-5 cups baby potatoes, halved
- 3 tablespoons olive oil
- 4 cloves garlic, minced
- 2 tablespoons fresh rosemary, chopped
- 2 tablespoons fresh thyme, chopped
- 2 tablespoons Dijon mustard
- Salt and pepper, to taste
- 1 lemon, zested and juiced
- 1 cup low-sodium chicken broth
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a small bowl, mix together the olive oil, minced garlic, rosemary, thyme, Dijon mustard, lemon zest, lemon juice, salt, and pepper to form a herb paste.
- Place the leg of lamb in a large sheet pan. Rub the herb paste all over the lamb, ensuring it's evenly coated.
- In the same sheet pan, arrange the halved baby potatoes around the lamb. Drizzle with a little olive oil and sprinkle with salt and pepper.
- Pour the chicken broth into the bottom of the sheet pan to keep the lamb moist during cooking.
- Roast in the preheated oven for about 1 hour and 30 minutes or until the internal temperature of the lamb reaches 135°F (medium-rare) to 145°F (medium).
- Remove the lamb from the oven and let it rest for 15-20 minutes before slicing. Serve with roasted potatoes and garnish with fresh parsley.
Variations/Tips:
- For added flavor, marinate the leg of lamb overnight in the herb paste.
- Substitute the baby potatoes for other root vegetables like carrots, parsnips, or sweet potatoes for a more colorful dish.
- If you prefer your lamb well done, cook it until it reaches an internal temperature of 155°F (medium-well) or 165°F (well done).
- Serve with a side of mint sauce or chimichurri for a fresh contrast to the rich meat.
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Veggie-Packed Quinoa Bake
The Veggie-Packed Quinoa Bake is a wholesome and nutritious dish that brings together the earthy flavors of quinoa and a variety of fresh vegetables baked to perfection.
This colorful and satisfying meal is perfect for anyone seeking a hearty and healthy option to celebrate Easter, or for those looking to add more plant-based dishes to their repertoire.
With a preparation time of just 15 minutes and a baking time of 30 minutes, this dish is not only easy to make but also a delightful way to feed the whole family.
Ingredients:
- 1 cup quinoa, rinsed and drained
- 2 cups vegetable broth
- 1 medium zucchini, diced
- 1 bell pepper (any color), diced
- 1 cup cherry tomatoes, halved
- 1 cup spinach, chopped
- 1/2 cup corn (fresh or frozen)
- 1/2 cup black beans, rinsed and drained
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon cumin
- Salt and pepper to taste
- 1 cup shredded cheese (optional, for topping)
- Fresh herbs (such as cilantro or parsley), for garnish
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a medium saucepan, combine the rinsed quinoa and vegetable broth. Bring to a boil, then reduce heat to low, cover, and simmer for about 15 minutes, or until the quinoa is fluffy and the liquid is absorbed.
- While the quinoa is cooking, prepare a large mixing bowl. Add the diced zucchini, bell pepper, cherry tomatoes, spinach, corn, and black beans.
- Once the quinoa is ready, fluff it with a fork and then add it to the mixing bowl with the vegetables. Stir well to combine.
- Season the mixture with garlic powder, onion powder, cumin, salt, and pepper. Mix until everything is evenly coated with the seasonings.
- Transfer the quinoa and vegetable mixture into a greased sheet pan or baking dish. If desired, sprinkle the shredded cheese over the top.
- Bake in the preheated oven for 25-30 minutes, or until the vegetables are tender and the top is lightly golden.
- Remove from the oven, and let it cool for a few minutes before garnishing with fresh herbs. Serve warm and enjoy!
Variations and Tips:
- For added protein, consider mixing in cooked chicken, tofu, or chickpeas.
- Customize the vegetables based on the season or personal preference; asparagus, broccoli, or carrots would be great alternatives.
- If you're looking for a gluten-free option, verify the vegetable broth is labeled gluten-free.
- Make it a meal prep option by dividing leftovers into individual portions for easy reheating throughout the week.
- For a spicier kick, add red pepper flakes or diced jalapeños.
Whether shared at a gathering or served for dinner at home, the Veggie-Packed Quinoa Bake is sure to be a hit on your Easter table!
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Pesto Chicken and Vegetable Medley
Pesto Chicken and Vegetable Medley is a vibrant and flavorful sheet pan dinner that's perfect for a quick weeknight meal or a special occasion like Easter.
This dish beautifully combines tender chicken breasts marinated in zesty pesto with a mix of colorful seasonal vegetables, making it an appealing option for families or gatherings where you want a satisfying, nutritious meal without spending hours in the kitchen.
With a preparation time of only 15 minutes and a cooking time of 25-30 minutes, you can have a delicious dinner ready in just under an hour.
Ingredients:
- 4 boneless, skinless chicken breasts
- 1 cup pesto sauce (store-bought or homemade)
- 1 red bell pepper, sliced
- 1 zucchini, sliced
- 1 yellow squash, sliced
- 1 cup cherry tomatoes, halved
- 1 small red onion, sliced
- 2 tablespoons olive oil
- Salt and pepper to taste
- Fresh basil leaves for garnish (optional)
- Lemon wedges (for serving, optional)
Cooking Steps:
- Preheat the oven: Begin by preheating your oven to 400°F (200°C).
- Prepare the chicken: In a mixing bowl, place the chicken breasts and add half of the pesto sauce. Toss well to coat the chicken evenly and set aside to marinate while you prepare the vegetables.
- Prepare the vegetables: On a large sheet pan, combine the sliced bell pepper, zucchini, yellow squash, cherry tomatoes, and red onion. Drizzle with olive oil and season with salt and pepper. Toss to coat the vegetables evenly.
- Arrange on sheet pan: Place the marinated chicken breasts in the center of the sheet pan surrounded by the seasoned vegetables.
- Bake: Bake in the preheated oven for 25-30 minutes, or until the chicken is cooked through (internal temperature should reach 165°F) and the vegetables are tender and slightly caramelized.
- Add remaining pesto: In the last 5 minutes of cooking, drizzle the remaining pesto over the chicken and vegetables for added flavor.
- Serve: Remove from the oven, garnish with fresh basil leaves if desired, and serve with lemon wedges for a bright, zesty finish.
Variations and Tips:
- Vegetable Substitutions: Feel free to swap the vegetables for your favorites or use what you have on hand, such as asparagus, broccoli, or carrots.
- Chicken Options: You can also use chicken thighs instead of breasts for a juicier option.
- Make it Dairy-Free: Check the pesto ingredients and opt for a dairy-free version if needed.
- Leftovers: This dish keeps well in the fridge for up to 3 days. Reheat in the oven or microwave for a quick lunch.
- Pasta Addition: Toss cooked pasta with the veggies and chicken before serving to create a hearty, one-pan meal.
Enjoy your delicious and colorful Pesto Chicken and Vegetable Medley!
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Stuffed Peppers With Ground Turkey
Stuffed peppers with ground turkey are a wholesome and satisfying dish that beautifully combines vibrant vegetables with hearty protein. This one-pan meal is perfect for families or meal prep enthusiasts looking for a nutritious option that is easy to prepare and packed with flavor.
With a preparation time of just 15 minutes and a cooking time of about 30 minutes, you can have a colorful and delicious meal on the table in less than an hour!
Ingredients:
- 4 large bell peppers (any color)
- 1 pound ground turkey
- 1 cup cooked rice (white or brown)
- 1 can (14 oz) diced tomatoes, undrained
- 1 small onion, diced
- 2 cloves garlic, minced
- 1 teaspoon Italian seasoning
- 1 teaspoon paprika
- Salt and pepper to taste
- 1 cup shredded cheese (mozzarella or cheddar)
- Olive oil for cooking
- Fresh parsley or basil for garnish (optional)
Cooking Steps:
- Preheat Oven: Preheat your oven to 375°F (190°C).
- Prepare Peppers: Slice the tops off the bell peppers and remove the seeds and membranes. Lightly drizzle the outside with olive oil and place them upright in a baking dish.
- Cook Turkey Mixture: In a large skillet over medium heat, add a splash of olive oil. Sauté diced onion and garlic until softened, about 3-4 minutes. Add the ground turkey and cook until browned, breaking it apart with a spoon.
- Combine Ingredients: Once the turkey is cooked through, stir in cooked rice, diced tomatoes (with juice), Italian seasoning, paprika, salt, and pepper. Mix well and let simmer for 5 minutes to absorb the flavors.
- Stuff Peppers: Carefully spoon the turkey mixture into each bell pepper until they are generously filled. Top each stuffed pepper with shredded cheese.
- Bake: Cover the baking dish with aluminum foil and bake in the preheated oven for 25 minutes. Remove the foil and continue baking for an additional 10 minutes, or until the cheese is melted and bubbly.
- Serve: Remove from the oven, let cool for a few minutes, and garnish with fresh parsley or basil before serving.
Variations and Tips:
- Vegetarian Option: Substitute ground turkey with black beans, lentils, or quinoa for a vegetarian filling.
- Spicy Kick: Add diced jalapeños or a sprinkle of red pepper flakes to the turkey mixture for heat.
- Additional Veggies: Incorporate chopped zucchini, corn, or spinach into the filling for added nutrition.
- Make Ahead: You can prepare the filling a day in advance and store it in the refrigerator. Just stuff the peppers and bake when ready to eat.
- Storage: Leftover stuffed peppers can be stored in an airtight container in the fridge for up to 3 days or frozen for up to 2 months. Reheat thoroughly before serving.
Enjoy these delicious stuffed peppers that make for a delightful Easter dinner or a comforting weeknight meal!
Maple Mustard Glazed Salmon With Green Beans
Maple Mustard Glazed Salmon with Green Beans is a vibrant and nutritious sheet pan dinner that's perfect for a festive Easter celebration or a quick weeknight meal. This dish is ideal for those seeking a balance of flavors, featuring the sweetness of maple syrup complemented by the tang of mustard.
With a preparation time of just 10 minutes, and a cooking time of 20-25 minutes, it's easily manageable for busy families or anyone looking to serve a wholesome meal with minimal hassle.
Ingredients:
- 4 salmon fillets
- 1 lb green beans, trimmed
- 1/4 cup maple syrup
- 2 tablespoons Dijon mustard
- 2 tablespoons olive oil
- 2 cloves garlic, minced
- Salt and pepper, to taste
- Lemon wedges, for serving
- Fresh parsley, chopped, for garnish (optional)
Cooking Steps:
- Preheat your oven to 400°F (200°C) and line a large sheet pan with parchment paper or lightly grease it with cooking spray.
- In a small bowl, whisk together the maple syrup, Dijon mustard, olive oil, minced garlic, salt, and pepper until well combined.
- Place the salmon fillets on one side of the sheet pan. Brush half of the maple mustard glaze over the tops of the fillets.
- On the other side of the sheet pan, arrange the trimmed green beans. Drizzle with olive oil and season with salt and pepper, tossing to coat.
- Bake in the preheated oven for 12-15 minutes, or until the salmon is cooked through and flakes easily with a fork, and the green beans are tender-crisp.
- Remove the sheet pan from the oven and brush the remaining glaze over the salmon. Return to the oven for an additional 3-5 minutes to caramelize the glaze slightly.
- Serve warm with lemon wedges and a sprinkle of chopped parsley for an extra touch.
Variations and Tips:
- For added flavor, consider marinating the salmon in the maple mustard glaze for 30 minutes before cooking.
- Substitute the salmon with other fish, such as trout or cod, or try chicken breasts for a different protein option.
- Feel free to include any other vegetables you have on hand, such as bell peppers, asparagus, or zucchini, adjusting the cooking time as necessary.
- To make this dish low-carb, serve the salmon with a side salad instead of green beans.
- Experiment with different mustards, such as whole grain or spicy brown, to change the flavor profile.
Caprese Chicken With Roasted Eggplant
Caprese Chicken with Roasted Eggplant is a delightful sheet pan dinner that combines juicy chicken breasts with the fresh flavors of tomatoes, basil, and creamy mozzarella, all roasted alongside tender eggplant. This dish is perfect for families or gatherings, providing a wholesome meal that requires minimal clean-up.
With a preparation time of about 15 minutes and a cooking time of 30 minutes, it's an easy yet impressive option for your Easter festivities or any weeknight dinner.
Ingredients:
- 4 boneless, skinless chicken breasts
- 2 medium eggplants, sliced into rounds
- 2 cups cherry tomatoes, halved
- 8 ounces fresh mozzarella cheese, sliced
- 1 cup fresh basil leaves
- 4 tablespoons olive oil
- 2 teaspoons balsamic vinegar
- 1 teaspoon garlic powder
- 1 teaspoon dried oregano
- Salt and pepper to taste
Cooking Instructions:
- Preheat your oven to 400°F (200°C).
- Line a large baking sheet with parchment paper or foil for easy clean-up.
- Arrange the sliced eggplant on one side of the baking sheet and drizzle with 2 tablespoons of olive oil, garlic powder, oregano, salt, and pepper. Toss to coat evenly.
- On the other side of the baking sheet, place the chicken breasts, brushing each with the remaining olive oil and drizzling with balsamic vinegar. Season with salt and pepper.
- Add the halved cherry tomatoes around the chicken and eggplant.
- Roast in the preheated oven for 25 minutes, or until the chicken reaches an internal temperature of 165°F (75°C) and the eggplant is tender.
- Remove the baking sheet from the oven and top each chicken breast with slices of fresh mozzarella cheese. Return to the oven for an additional 5 minutes, or until the cheese is melted and bubbly.
- Once cooked, remove from the oven and sprinkle fresh basil leaves over the chicken, eggplant, and tomatoes before serving.
Variations & Tips:
- For a low-carb option, you can substitute chicken thighs or use tofu for a vegetarian version.
- Experiment with different cheeses, such as goat cheese or feta, instead of mozzarella.
- Add a splash of lemon juice or zest for a bright finish.
- Serve with a side salad or crusty bread to soak up the delicious juices.
- Leftovers can be stored in an airtight container in the refrigerator for up to 3 days—great for meal prep!
Italian Sausage and Bell Peppers
This Italian Sausage and Bell Peppers sheet pan dinner is a vibrant and flavorful dish that brings together savory sausage with sweet bell peppers.
It's a perfect option for a cozy Easter gathering or a simple weeknight meal, ideal for families or anyone looking to savor an Italian classic.
With a preparation time of just 10 minutes and a cooking time of 25 minutes, this recipe offers a delicious meal with minimal effort, allowing you to spend more time enjoying the company of your loved ones.
Ingredients:
- 1 pound Italian sausage links (sweet or spicy)
- 2 bell peppers (red, yellow, or green), sliced
- 1 large onion, sliced
- 3 cloves garlic, minced
- 2 tablespoons olive oil
- 1 teaspoon Italian seasoning
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Cooking Steps:
- Preheat your oven to 400°F (200°C).
- In a large bowl, combine the sliced bell peppers, sliced onion, and minced garlic. Drizzle with olive oil, and sprinkle with Italian seasoning, salt, and pepper. Toss until well coated.
- On a large baking sheet, arrange the vegetable mixture evenly. Place the Italian sausage links on top of the peppers and onions.
- Bake in the preheated oven for 25-30 minutes, or until the sausage is cooked through and the vegetables are tender, stirring halfway through for even cooking.
- Once cooked, remove from the oven and let rest for a few minutes. Slice the sausage into bite-sized pieces, then toss everything together on the sheet pan.
- Garnish with chopped fresh parsley before serving.
Variations & Tips:
- Feel free to mix in other vegetables like zucchini, mushrooms, or cherry tomatoes for added flavor and nutrition.
- Substitute chicken or turkey sausage for a leaner option.
- For a spicy kick, add red pepper flakes or use spicy Italian sausage.
- Serve the dish over rice, polenta, or on a sub roll for a satisfying sandwich.
- This dish can be made ahead of time and reheated in the oven for quick meals during the week.
Spicy Cilantro Lime Shrimp With Corn
Spicy Cilantro Lime Shrimp With Corn is a vibrant and delicious sheet pan dinner that perfectly combines the flavors of the ocean and freshness of corn. This dish is ideal for seafood lovers and anyone looking to whip up a quick, satisfying meal for family or friends.
With a prep time of just 15 minutes and a total cooking time of 20 minutes, this recipe is perfect for busy weeknights or festive occasions like Easter.
Ingredients
- 1 pound large shrimp, peeled and deveined
- 2 cups corn (fresh or frozen)
- 4 tablespoons olive oil
- 3 cloves garlic, minced
- 1 teaspoon chili powder
- 1 teaspoon cumin
- 1 tablespoon lime juice
- Zest of 1 lime
- Salt and pepper to taste
- 1/4 cup fresh cilantro, chopped
Cooking Instructions
- Preheat the oven to 400°F (200°C) and line a large sheet pan with parchment paper for easy cleanup.
- In a large bowl, combine the shrimp, corn, olive oil, garlic, chili powder, cumin, lime juice, lime zest, salt, and pepper. Toss well to guarantee everything is coated evenly.
- Spread the shrimp and corn mixture in a single layer on the prepared sheet pan.
- Bake in the preheated oven for 12-15 minutes, or until the shrimp are pink and cooked through and the corn is slightly charred, stirring halfway through.
- Remove from the oven and sprinkle with fresh cilantro before serving. Serve immediately with lime wedges on the side.
Variations and Tips
- Add Vegetables: Feel free to add sliced bell peppers, zucchini, or red onions to the mix for extra color and nutrition.
- Spice Level: Adjust the amount of chili powder to suit your desired spice level or add a dash of cayenne pepper for extra heat.
- Serving Suggestions: Serve over a bed of rice or with warm tortillas for a complete meal.
- Meal Prep: This dish can be prepared ahead of time; marinate the shrimp in the seasonings and store them in the fridge for up to 2 hours before cooking.
- Storage: Leftovers can be stored in an airtight container in the refrigerator for up to 2 days, making it great for lunch the next day.
Sweet Potato and Black Bean Enchiladas
Sweet Potato and Black Bean Enchiladas are a wholesome, hearty dish that combines the natural sweetness of sweet potatoes with the earthy flavors of black beans, all wrapped in corn tortillas and smothered in a rich enchilada sauce. This vegetarian option is perfect for families looking for a nutritious meal or for entertaining guests during special occasions like Easter.
With a preparation time of about 30 minutes and a cooking time of 30 minutes, this vibrant and satisfying dish is sure to impress everyone at the table.
Ingredients:
- 2 medium sweet potatoes, peeled and diced
- 1 can (15 ounces) black beans, drained and rinsed
- 1 cup corn kernels (fresh, frozen, or canned)
- 1 teaspoon ground cumin
- 1 teaspoon chili powder
- Salt and pepper to taste
- 8-10 corn tortillas
- 2 cups enchilada sauce
- 1 cup shredded cheese (cheddar or Monterey Jack)
- Fresh cilantro (for garnish)
- Lime wedges (for serving)
Cooking Steps:
- Preheat your oven to 375°F (190°C).
- In a medium pot, add the diced sweet potatoes and cover them with water. Bring to a boil and cook until tender, about 10-15 minutes. Drain and mash lightly.
- In a large mixing bowl, combine the mashed sweet potatoes, black beans, corn, cumin, chili powder, salt, and pepper. Mix well until all ingredients are combined.
- Spread a thin layer of enchilada sauce on the bottom of a large sheet pan.
- To assemble the enchiladas, take a corn tortilla, place about 2-3 tablespoons of the sweet potato and black bean mixture in the center, roll it up tightly, and place it seam-side down in the sheet pan. Repeat with the remaining tortillas and filling.
- Once all the enchiladas are arranged in the pan, pour the remaining enchilada sauce over the top and sprinkle with shredded cheese.
- Bake uncovered for 25-30 minutes, or until the cheese is melted and bubbly.
- Remove from the oven and let it cool for a few minutes. Garnish with fresh cilantro and serve with lime wedges on the side.
Variations and Tips:
- To add some extra flavor, consider sautéing some onions and garlic before mixing them into the filling.
- For a spicier kick, as you assemble the enchiladas, add some sliced jalapeños or a dash of hot sauce to the filling.
- These enchiladas can be made ahead of time: assemble them, cover, and refrigerate. Bake them just before serving, adding a few extra minutes to the baking time.
- For added crunch, top with sliced radishes or crushed tortilla chips just before serving.
