The concept or technique is what you want to focus on for this recipe. The options are endless.
Always make extra for your lunches or breakfasts the next day! Always think about seasoning. Use your Mix Special Spice or Asian flavors or Mexican flavors and you will never get bored. Always make extra so you can turn it into a new meal the next day or day after!
Here are three of my favorites:
Chicken Thighs and roasted Brussel Sprouts and Sweet Potato
Heat Oven to 425
Put Chicken and Sweet Potato Wedges on the sheet pan.
Coat with olive oil and seasoning
Cook for 15 minutes
Take out of oven and flip everything
Add the Brussel Sprouts and toss in olive oil
Cook for 10-15 more minutes
Salmon and Roasted Asparagus
This Salmon is from Costco. It is already seasoned and can be cooked frozen! Don’t have to think about taking it out of the freezer to thaw and it is moist every time.
Heat Oven to 375
Put the salmon and Sweet Potato on the sheet pan.
Coat the Sweet Potato in olive oil and sprinkle salt and pepper
Cook for 15 minutes
Take out of oven and add the Asparagus and toss with olive oil
Cook for 13-15 more minutes
Roasted Sausage and Bell Peppers Onions and Potatoes
These are the Sun-dried Tomato Chicken Sausages from Trader Joes. They are fully cooked so no need to worry about if they are done in the middle. Be sure to cut your potatoes into cubes so that they cook at the same rate as the peppers and sausage. Or I like to have this meal with Hummus and Sweet Potato Corn Tortilla Chips. Another good idea is Trader Joes Frozen Quinoa. You just microwave it.
Heat Oven to 425
Put everything on the sheet pan.
Coat the Bell Peppers and Onions and Potato Cubes in olive oil and sprinkle salt and pepper
Cook for 7 minutes
Take out of oven and flip everything
Cook for 7-10 more minutes
