Dinner does not get much easier or better than when it is cooked in one dish. I love the simplicity of a one-dish dinner and I love the cleanup. Also, my husband and my “band of volunteer tasters” have declared all of these to be keepers, and I have made many of these recipes on multiple occasions. Quick, easy, delicious – now that is what I am cooking.
I noticed the frequency of making one-dish dinners increased when both of my children went away to college. I discovered it was very easy to pop everything in one pan and stick it in the oven. Occasionally, a recipe might call for boiling pasta, or adding rice, but most of these can be made in one dish.
These one-dish recipes vary from breakfast and dinner, to even dessert. The sheet pans that I use are heavy duty 12x17 inch rimmed baking sheets. A couple of good pans are all you need in your kitchen. Good luck and hope you enjoy these simple but delicious recipes.
Sheet Pan Roasted Cabbage with Kielbasa and Rye Croutons
The first time I made this recipe, I was at a meeting before dinner, and asked my husband to preheat the oven and simply put the pan in the oven. I had prepped everything on the baking sheet ahead of time and had it stored in the refrigerator. It was a huge hit and the extra caraway seeds at the end are not necessary but are a terrific flavor enhancer.
About 4 tablespoons olive oil
1 medium head of cabbage
About 2 cups rye bread, cut into 1–2-inch pieces
1/2 pound kielbasa, cut into 1/2 inch pieces
1 onion, chopped
2-3 tablespoons cider vinegar
2-3 tablespoons spicy brown mustard
1 teaspoon caraway seeds
Oven to 425°. Coat a large baking sheet with about two tablespoons of olive oil and sprinkle it with salt and freshly ground black pepper.
Wash and cut the cabbage into eight wedges and arrange them in a single layer on the pan. Scatter the rye bread, sausage slices, and onion around the cabbage and drizzle everything with an additional two to three tablespoons of olive oil. Sprinkle with a little additional salt and pepper.
Roast for 15 minutes until the cabbage is a little chard or well-browned underneath. Using a spatula, carefully flip each cabbage wedge over and rearrange the croutons and sausage. Roast another five to 10 minutes until the edges of the cabbage are brown and croutons are all dark brown.
In a small bowl or jar, combine vinegar and spicy brown mustard. Remove cabbage from the oven and immediately pour the dressing over and mix well, if needed.
Sprinkle with caraway seeds and serve immediately.
Rosemary and Garlic Roasted Shrimp
The ways that you can eat and serve these shrimp are basically endless. Substitute them for almost any other protein in a dish, toss them in some pasta, rice, or grain, or just eat them from the pan or on a salad. These shrimp are delicious and easy.
1 pound large shrimp, peeled and deveined if needed
1 tablespoon fresh or dried rosemary
1 teaspoon garlic salt
1/2 teaspoon black pepper
About 2- 3 tablespoons olive oil
In a large bowl, combine all ingredients and allow to marinate for at least one hour in the refrigerator. When ready to cook, preheat the oven to 400 degrees.
Spread shrimp and marinade on a large baking sheet. Add additional olive oil if needed, and roast in preheated oven for about 8-10 minutes until shrimp are pink and firm to the touch. Do not overcook.
Remove from oven and serve. Store in the refrigerator if serving in a salad or a shrimp cocktail.
Italian Sheet Pan Dinner
1 pound Italian sausage, spicy if you like it hot
1 package gnocchi
1 package grape tomatoes
4 cloves of garlic, peeled and rough chopped
1 small onion, rough chopped
Olive oil
Salt, and pepper to taste
1 package baby spinach leaves
Parmesan cheese, to serve
Spray a large rimmed baking sheet with nonstick spray. Spread gnocchi, directly from the package (you do not need to pre-cook) onto the baking sheet. Take Italian sausage and pinch it into small pieces, spreading around the baking sheet. Add tomatoes, chopped garlic, and onion to the pan, mixing and tossing everything.
Drizzle with at least three to four tablespoons of good quality olive oil and season with salt and pepper.
Place in a preheated 400° oven and bake for about 15 minutes until sausage is done and slightly crispy and tomatoes have broken down.
Remove from the oven and carefully add spinach. Allow spinach to wilt and mix in with the rest of the ingredients and serve with additional olive oil, fresh Parmesan cheese, and salt and pepper and red pepper, if desired
Chicken and Feta (or Boursin) One Dish Dinner
4 boneless skinless chicken breasts
1 tablespoon olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder
1/2 teaspoon onion powder
1/2 teaspoon paprika
1 block feta cheese or 1 package Boursin cheese
2 cups cherry or grape tomatoes
2 cloves garlic, chopped
1 small sweet onion, rough chopped
1/4 cup olive oil
1 tablespoon dried oregano
1 teaspoon chili pepper flakes, optional
Slice chicken breasts into thin, half inch slices. Add to a large bowl and seasonwith salt and pepper, garlic powder, garlic salt, and paprika.
Place feta (or Boursin) in the center of a large baking dish and spread cherry tomatoes, garlic, onion, and chicken around the feta cheese. Drizzle 1/4 cup olive oil over the top.
Preheat oven to 450° and bank for 15-20 minutes. All the ingredients should be well done and the feta needs to be soft and spreadable. Season with chili flakes and dry oregano and serve immediately.
Feel free to stir in one cup of cooked orzo pasta, if desired.
Sheet Pan Crispy Tacos
This has become my go to taco recipe since I first saw the recipe on Instagram some time ago. I have made it with ground beef, ground chorizo, and even leftover shredded barbecue pork. I have even made it vegetarian by simply omitting the meat. Each version is delicious and easy to serve.
1 pound ground meat
1 envelope taco seasoning mix
1can of green chilies
1 small onion, diced
1 package corn or flour tortillas
2 cups shredded Mexican or cheddar cheese
2 cups canned refried beans
Cook ground beef and taco seasoning according to package directions. Add the green chilies and the chopped onion and cook until onion is translucent. Set aside. This can be made ahead of time and stored in the refrigerator until ready to use.
When ready to prepare the tacos, get a large 12x17 cookie sheet and spray with nonstick spray and drizzle a little olive oil.
Soften tortillas if needed and spread about one tablespoon of meat mixture, two tablespoons refried beans and about two tablespoons cheese on one side of each tortilla. Fold over and top with just a little bit of cheese to help hold down the top. Repeat until all tortillas are used.
Drizzle with additional olive oil or spray with non-spray, and bake in a preheated 450° oven until tacos are crisp and cheese has completely melted.
Serve crunchy tacos with sour cream, guacamole, and salsa.
One Dish Potstickers
Although this is technically not on a “sheet pan,” it is a one dish recipe. When I tried it recently, it was just too good not to include in this article.
It is delicious and easy. Most of the ingredients can be found at a regular grocery store or you can go to your local Asian market.
2 teaspoons freshly minced garlic
1 teaspoon minced fresh ginger, about 1 to 1/2 half inches
3 tablespoon soy sauce
1 tablespoon rice wine vinegar
2 teaspoons toasted sesame oil
2 teaspoons red curry paste
1 14 ounce can coconut milk (NOT low fat), shaken and stirred well
5 cups chopped Bok choy
About 20 frozen dumplings, vegetable, pork, chicken, or whatever you prefer
3 tablespoons chopped fresh cilantro
1/4 cup thinly sliced green onions
2 teaspoons toasted sesame seeds
Chili crunch or Sriracha, optional
Preheat oven to 400°
Combine garlic, ginger, soy sauce, rice vinegar, sesame oil, curry paste, coconut milk in a casserole dish until well combined. (I needed to do this in a blender as my coconut milk was still pretty lumpy.) Add chopped Bok choy and toss lightly. Top with dumplings and cover casserole tightly with foil.
Bake for about 25 minutes.
When ready to serve, make sure the Bok choy is completely wilted and top the dish with the fresh cilantro, green onions, sesame seeds, and chili or Sriracha if desired.
Roasted Asian Eggplant
My daughter found this fantastic sheet pan recipe for Asian eggplant. It can be a side or main dish for a vegetarian option.
2 long Asian eggplants, cubed
1 tablespoon soy sauce
1 tablespoon red wine vinegar
1 tablespoon sugar
1 tablespoon chili crisp
1 red, green, or other pepper, cut in 1 inch pieces
1 onion, rough chopped
1 teaspoon cornstarch
1/2 teaspoon sesame oil
2 tablespoons vegetable oil
Toss mixture and spread on a rimmed baking dish. Roast in a 400° oven for 15 minutes. Serve alone or with basmati rice.
Sheet Pan Roasted Brussels Sprouts with Feta
1 4-ounce container crumbled feta cheese
1-pound fresh Brussels sprouts, halved
olive oil
Salt, pepper, dried oregano
Preheat oven to 425°. Sprinkle feta cheese around a well-greased baking sheet. Top cheese with brussels sprouts, cut side down. Drizzle with olive oil and season with salt, pepper and dried oregano.
Roast about 10-12 minutes until sprouts are browned and tender. Do not stir. Feta should be browned and cooked onto sprouts. Serve hot.
Gluten-Free Bacon and Egg Squares
I made this for our recent VBS and it was a big hit with the volunteers. Feel free to make any substitutions such as peppers, mushrooms, ham, etc. We all decided that it was reminiscent of a visit to Waffle House.
10 -12 frozen hash brown patties, thawed (or a bag shredded hash brown potatoes)
12 eggs
1/2 cup milk
1/2 cup sour cream
2 cups shredded sharp cheddar cheese, divided
6 to 8 pieces, bacon, cooked and crumbled
4 green onions, thinly sliced
Preheat oven to 450°. Spread crumbled hash brown potatoes in a 12 x17” baking sheet that has been sprayed with cooking spray. Press to form an even layer.
Bake for 15 to 20 minutes and then remove and press down again. Bake an additional 15 minutes until golden brown.
Meanwhile, in a separate bowl, whisk
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eggs, milk, sour cream, and spices in a large bowl until blended. Stir in half of the cheddar cheese and half of the crumbled bacon.
Reduce oven temperature to 350° and pour egg mixture over crust spreading out with a spatula if necessary. Bake 15 to 20 minutes until set.
Remove from the oven and top with remaining bacon and cheese. Sprinkle with green onions and allow to stand for about five minutes before cutting into squares and serving.
Sheet Pan Scrambled Eggs
18 eggs
1/3 cup milk
1/2 teaspoon Italian seasoning
Salt and pepper
1/4 cup sliced mushrooms
1/4 cup sliced or chopped tomatoes
1/4 cup chopped green pepper
1 green onion, sliced
1 cup shredded cheddar cheese
Preheat the oven to 350°. Grease a 12×17" rimmed sheet pan with cooking spray, line with parchment paper, and spray again.
In a blender, blend the eggs, milk, and seasoning. Pour the egg mixture evenly on the sheet pan and top with the mushrooms, tomatoes, peppers, and shredded cheese.
Bake the eggs for until the edges are lightly browned and the middle of the pan is set or for 15-18 minutes. Allow the eggs to cool for a few minutes, then cut the eggs into 12 equal pieces.
Make a breakfast sandwich and serve on split and toasted bagel, English muffin, or biscuit.
Sheet Pan Apple Crumble
Be aware, this tastes kind of like an apple pie but with very little effort. My belief is that something that tastes this good should not be this easy to make. Serve with ice cream or half and half and it will be a big hit at your next dinner.
5 medium baking apples, such as Gala, Fuji, or pink lady
1 tablespoon fresh lemon juice
1 1/2 cups light brown sugar
2 sticks butter, melted
2 teaspoons ground cinnamon
A pinch of kosher salt
2 cups old-fashioned rolled oats
1 1/2 cups all-purpose flour
Vanilla ice cream for serving
Preheat oven to 425°. Peel and core the apples and cut into one fourth inch thick slices. Place apple slices in a bowl and mix with the lemon juice, one fourth cup of the brown sugar, two tablespoons of the melted butter, one teaspoon of the cinnamon and a pinch of kosher salt.
Spread apple mixture on a rimmed 12 x 15-inch baking sheet cover with foil and bake until apples have softened or about 20 minutes.
Meanwhile, in a separate bowl, combine the oats, flour, remaining one and one fourth cups brown sugar, one teaspoon cinnamon, and one teaspoon salt. Add the remaining melted butter and mix with the fork until moisten and crumbly.
Carefully uncover the pan of apples and scatter the oat crumble evenly over the top. Bake uncovered until the top is crisp and golden brown and the juices are bubbly. About 15 minutes. Serve with ice cream.
Sheet Pan Three Layer Toffee Crunch
1 box club crackers, or about 80 crackers
2 sticks of butter
2 cups graham crackers, thoroughly crushed, about 15 whole crackers
1 cup brown sugar, packed
1/2 cup milk
1/3 cup regular white granulated sugar
1 teaspoon vanilla
1 teaspoon salt
2/3 cup peanut butter
1/2 cup semi-sweet chocolate chips
1/2 cup butterscotch chips
Chopped peanuts for topping
Line a rimmed 12x15 inch baking sheet with foil making sure the foil extends to at least 1 inch over each of the edges. Spray with non-stick spray.
Place one third of the club crackers on the foil. Melt the two sticks of butter in a medium sauce pan and stir in graham cracker crumbs, milk, brown sugar, white sugar, salt, and vanilla. Allow to mixture to come to a boil and cook for five minutes, stirring constantly.
Pour half of the butter mixture over the crackers. Add another layer of crackers on top and then pour remaining butter mixture on top of that. Add another layer of crackers on top.
Melt the butterscotch and chocolate chips in a medium sauce pan over medium low heat, and add the peanut butter. Stir continually until the mixture is melted and smooth. Once melted, pour the mixture evenly over the crackers and smooth them out with a spatula to cover. Top with a few chopped roasted peanuts
Refrigerate for at least one hour covered. When ready to serve, break or cut crackers into pieces.
Lisa can be contacted at LisaIreland2013@gmail.com
