I love watching the Domestic Geek on YouTube and recently she posted a video outlining 3 easy recipes that only use one sheet pan. I thought all of them looked delicious, but I especially wanted to try the pork chop one. I’m happy to say it was incredibly easy to make and super tasty! It was so good, my husband literally licked some off his plate. I think the combination of ingredients is perfect; you can’t go wrong with some squash, Brussel sprouts and apples. A nice and satisfying (and easy!) dish to make.
This recipe (and the other two) can be found on this blog post. I’ve pasted it below for convenience.
- 4 pork chops, center loin cut
- 1/2 cup maple syrup
- 3 tbsp grainy or Dijon mustard
- 1 tbsp thyme
- 1 tsp garlic, minced (I used a little extra)
- 1 tbsp oil
- 1 apple, diced (I used honeycrisp)
- 2 cups butternut squash, diced
- 1 cup Brussel sprouts, trimmed and halved
- Salt and pepper
- In a small bowl, whisk together maple syrup, mustard, thyme, garlic, oil and some salt and pepper.
- Put pork chops into a large plastic zipper bag. Pour glaze into the bag and evenly spread it all over all the pork.
- Put the bag into the refrigerator to marinate for at least 10 minutes. A few hours or overnight would be better.
- In a large bowl, combine the apple, squash and Brussel sprouts.
- Season the mix with salt, pepper and a drizzle of oil. Toss to combine.
- Preheat the oven to 400 degrees F.
- Line a baking sheet with parchment paper and spread the squash mix onto it.
- Bake for 10-15 minutes.
- Remove from the oven. Push the squash mix to one half of the pan and place the pork chops on the other half of the pan.
- Pour the remaining glaze over the squash mix and toss to evenly coat it.
- Return the baking sheet to the oven and cook for another 10-15 minutes, until pork is cooked through.
This was another Hello Fresh recipe that I enjoyed and it was easy and quick to put together. The recipe also included mash potatoes but you can prepare them however you like. My husband and I enjoyed it, even though I don’t usually like meatloaf. I think the sun-dried tomatoes made it taste different enough that I liked it.
I don’t think there is an online version of the recipe so I’ve pasted it below for convenience. This recipe is meant for 2 people, but you can adjust it for the size of your family.
- 1 shallot, minced
- 1 clove garlic, minced
- 1/2 tsp rosemary, finely chopped
- 1 1/2 oz sun-dried tomatoes, finely chopped
- 1 slice of white bread
- 1/4 cup chicken stock
- 8-10 oz ground beef
- 6 oz green beans
- olive oil
- salt and pepper
- In a medium bowl, soak break in chicken stock, then break up the bread with your hands.
- Add beef, sun-dried tomatoes, shallot, garlic, rosemary and a large pinch of salt and pepper to the bowl. Mix with hands until combined.
- Form two oval loaves from the meat and place onto a lightly oiled baking sheet. Bake for 20-25 minutes, until cooked through.
- Mix a drizzle of olive oil, salt and pepper with the green beans.
- With 15 minutes left of cooking, add the green beans to the baking sheet around the meatloaves.
My sister sent me a coupon for a free week of Hello Fresh, and since I had decent success with Blue Apron, I decided to try it out. In general, I think Hello Fresh meals were quicker and easier to put together, but Blue Apron meals felt more interesting and more “gourmet”. Blue Apron had more recipes I would’ve never attempted on my own, while Hello Fresh had recipes that were very accessible and closer to my everyday set of recipes.
This recipe was our favorite from the week. I don’t think there’s an online version so I’ve just written the recipe below for convenience. This recipe is specifically for 2 people, so adjust for your family size. The recipe also included an arugula salad but it was “meh” so I’m leaving it out.
- 1 large sweet potato, diced into 1/2 inch cubes
- 1 shallot, minced
- 1 tsp fresh rosemary, finely chopped
- 2 skinless chicken breasts
- 2 tsbp balsamic vinegar
- 1 tbsp fig jam
- 1/2 cup chicken stock
- 1 tbsp butter
- olive oil
- salt and pepper
- Preheat oven to 425 degrees F.
- Toss diced sweet potatoes with a drizzle of olive oil and a pinch of salt and pepper.
- Put sweet potatoes on a baking sheet and roast until golden brown, about 20-25 minutes.
- Heat a drizzle of olive oil in a large pan over medium-high heat.
- Season chicken breasts on all sides with salt and pepper.
- Cook chicken in pan, about 5 minutes per side, until center is no longer pink.
- Remove chicken from pan to rest.
- To the same pan, add shallot, rosemary and olive oil over medium heat. Cook until softens, about 2-3 minutes.
- Stir in balsamic vinegar and fig fam and simmer for about 1 minute.
- Add chicken stock and simmer until thickened, about 3 minutes.
- Remove pan from heat and swirl in the butter until melted. Season with salt and pepper to taste.
- Serve chicken with sauce drizzled on top and sweet potatoes on the side.
As a wedding gift, my husband and I received a month long Blue Apron subscription. It’s a little expensive but super convenient, since it gives you the exact ingredients you need and a recipe. It’s been fun because we cook things we wouldn’t have cooked otherwise, but there were only a few recipes I would want to try again on my own. Still debating if we’ll continue with a subscription.
This recipe with chicken, squash and apples was really delicious and easy to make! Plus all the ingredients seem easy to find. The sage-brown butter sauce with almonds was really delicious. A perfect meal for fall.
The website has more detail but I’ve pasted the recipe below for convenience. Also, please note this was intended for 2 people only, so adjust accordingly.
- 2 boneless, skin-on chicken breasts
- 1 gala apple, medium diced
- 1 honeynut squash, peeled and medium diced
- 1 Yukon gold potato, medium diced
- 1 bunch of sage, thinly sliced
- 2 tbsp butter
- 2 tbsp roasted almonds, roughly chopped
- 2 tbsp white wine vinegar
- 1 shallot, thinly sliced
- olive oil
- salt and pepper
- Preheat oven to 475 degrees F.
- Place squash and potato on a sheet pan. Drizzle with olive oil and season with salt and pepper.
- Toss to coat and spread in an even, single layer. Roast for 16 to 18 minutes.
- Add apple and shallot to the sheet pan of vegetables. Stir to combine and roast for another 9 to 11 minutes.
- While vegetables are roasting, season the chicken with salt and pepper.
- Heat 2 tsp olive oil in a medium pan over medium-high heat.
- Add chicken, skin side down, and cover loosely with foil. Cook for 5 to 7 minutes per side, or until brown and cooked through.
- Remove chicken from pan, leaving behind any browned bits.
- Add butter to pan and heat on medium-high until melted. Cook for 1 to 2 minutes, until deep golden brown and fragrant.
- Add the sage, almonds and vinegar. Cook, stirring occasionally, up to 1 minute. Remove from heat and add salt and pepper to taste.
- Split the vegetables and chicken between your dishes. Top with a few spoonfuls of the sage-brown butter sauce.
I was looking for a super simple, quick but healthy meal to make during the week and I was lucky to find this recipe from Skinnytaste! It seriously was the easiest shrimp meal I had ever put together, plus it was flavorful and delicious. I served it with a simple side dish of orzo and broccoli.
I made this with both fresh and frozen shrimp and it turned out great. (Of course, thaw the frozen shrimp before cooking) I also added some more garlic because me and my fiance love it. Check out the recipe below.
- 1/2 pounds shrimp, shelled and deveined
- 2 cloves garlic, minced
- 1 tbsp olive oil
- 1/4 tsp red pepper flakes
- 1 lemon, juiced
- 1 tbsp parsley, chopped
- Preheat oven to 400 degrees (F).
- Spray your baking sheets with cooking spray.
- Combine the shrimp, garlic, olive oil and red pepper flakes together in a bowl.
- Arrange the shrimp in a single layer on the baking sheets. Roast 6-8 minutes or until shrimp turns opaque.
- Squeeze lemon over cooked shrimp and garnish with parsley.
I am now the owner of a slow cooker! I’m really excited to try out all of the delicious and easy slow cooker recipes everyone raves about. To start with, I found this chicken recipe from Damn Delicious that has lots of tasty ingredients and is somewhat healthy, too. I was nervous since I had never used a slow cooker before but it turned out great!
My fiance accidentally bought chicken drumsticks instead of thighs (like the recipe says), but it still turned out well. I decided to cook on low for 7-8 hours but there is a faster option, too. I think the broiling step adds a nice touch at the end, too.
I’ve posted the recipe below for convenience.
- 8 bone-in, skin-on chicken thighs
- 1 lb baby red potatoes, halved
- 1 lb green beans, trimmed
- 16 oz baby carrots
- 1/2 cup reduced sodium soy sauce
- 1/2 cup honey
- 1/4 cup ketchup
- 2 cloves garlic, minced
- 1 tsp dried basil
- 1/2 tsp dried oregano
- 1/4 tsp crushed red pepper flakes
- 1/4 tsp ground black pepper
- 2 tbsp fresh parsley, chopped (optional)
- In a bowl, combine soy sauce, honey, ketchup, garlic, basil, oregano, red pepper flakes and black pepper.
- Put the chicken thighs, potatoes, carrots and soy sauce mixture into your slow cooker.
- Cover and cook on low heat for 7-8 hours or on high heat for 3-4 hours.
- Baste once every hour.
- During the last 30 minutes of cooking, add the green beans.
- Preheat oven to broil. Put chicken legs onto a baking sheet (skin side up) and broil until crisp, about 3-4 minutes.
- Serve chicken and vegetables with parsley on top.
In keeping with the theme of healthy eating, I have another great recipe from Skinnytaste, which I think has become my new favorite good blog! This time, we made Turkey Burgers with Zucchini (zucchini seems to be a very popular ingredient in these recipes).
They were super easy and quick to make, which is great for a weeknight meal. I used my food processor to grate the zucchini, garlic and onion into a nice consistency for the burger mix (although you can do it by hand too). I grilled them on my George Foreman grill, but you can also use a skillet. We actually ended up making 6 patties instead of the recommended 5, but you can make them whatever size you prefer!
This was a huge hit and my fiance could not stop raving about them. They come out really moist and juicy and they actually don’t have that many calories. You can either eat the patty naked or eat them like a burger with whatever toppings you want. We ended up eating them with whole wheat burger buns, lettuce, tomato and a bit of mayo. Yum yum! They also reheat really easily.
I’ve posted the recipe below for convenience!
- 5 oz grated zucchini (about one large zucchini)
- 1 lb 93% lean ground turkey
- 1/4 cup seasoned breadcrumbs (recipe suggests whole wheat breadcrumbs)
- 1 clove garlic, grated
- 1 tbsp grated red onion
- Salt and pepper to taste
- Squeeze all the moisture from the grated zucchini.
- In a large bowl, combine the zucchini, ground turkey, breadcrumbs, garlic, onion, salt and pepper.
- Divide the mix into 5-6 burger patties, making sure they’re not too thick.
- Prep your grill and spray with cooking oil to prevent sticking.
- Cook the burgers over the grill for about 5 minutes on each side, until the center is no longer pink.