One Pan Taco Rice
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Sheet Pan Chicken Stir Fry
Enjoy this convenient and delicious one pan chicken stir fry that is packed with the flavors of a classic stir fry but can be whipped up at home in no time. This recipe simplifies the traditional stir fry method by cutting out the wok and wok techniques with a short set of steps. The sheet pan technique not only minimizes the cleanup but also allows for even cooking, ensuring that every bite is bursting with savory goodness.
Mix the sauce in a bowl and prepare all of the vegetables and chicken by cutting them into bite size chunks. When all of that is prepared, place the cut veggies and chicken as a single layer on a sheet pan, preferably with higher sides. Afterwards, pour the sauce over the veggies and chicken evenly. Slide the pan in the oven and come back in 20 minutes to a flavorful, colorful meal that is sure to spice up your meal routine.
This is a great dish for busy meal preppers because it’s fast, simple and brings a lot of nutrition with the flavor. It’s a good mix of veggies and a lean protein and if you’re not a big fan of the veggies, you can easily mix and match them. It’s one pan, a bowl, and a knife and you’re done so cleaning up is super easy. Lastly, stir fry chicken and veggies stores and reheats exceptionally well.
Sheet Pan Chicken Stir Fry
Equipment
- knife
- cutting board
- mixing bowl
- sheet pan
- oven
Ingredients
- 12 oz boneless chicken thighs
- 1 each yellow bell pepper (sliced)
- 1 cup baby carrots
- 2 cups snow peas
Marinade
- 1 tbsp ginger (minced)
- 1 tbsp garlic (minced)
- 2 tbsp soy sauce
- 1 tbsp honey
- 1 tbsp rice wine vinegar
- 1 tbsp sesame oil
Instructions
- Pre-heat the oven to 400F. In a mixing bowl mix together the marinade until well blended.
- Cut the chicken into small one inch chunks
- Assemble the chicken and vegetables on a sheet pan. Pour the marinade over the chicken and veggies and mix it all together
- Bake in the oven for about 20 minutes until the chicken cooks through to an internal temperature of 165F
Sausage Marinara and Squash Noodles
Sausage Marinara and Squash Noodles
Equipment
- knife
- cutting board
- baking dish
- oven
Ingredients
- 2 each pre-cooked sausage links (3 oz each)
- 2 cups squash noodles
- 2 cups marinara sauce
- 1 each red bell pepper (diced)
- 2 tbsp parmesan cheese
- 2 leaves fresh basil (sliced)
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil (optional)
Instructions
- Pre-heat oven to 425 F
- Cut sausage links in 1/4 inch slices
- Pour half of the marinara mixture at the bottom of the baking dish. Then layer the squash spirals onto the marinara
- Top off the squash spirals with the bell peppers and sliced sausage
- Pour the remainder of the marinara mixture on top and mix well
- Bake in the oven for 15 minutes at 425F
- Sprinkle parmesan cheese on top and garnish with fresh basil leaves or your desired choice of herbs. Season with salt and pepper to your preference
Cocktail Shrimp Ceviche Salad
Cocktail Shrimp Ceviche Salad
Equipment
- knife
- cutting board
- mixing bowl
Ingredients
- 12 oz pre-cooked frozen shrimp (defrosted)
- 1/4 cup red onion (diced)
- 1 each roma tomato (diced)
- 1/4 cup cilantro (chopped)
- 1 each lime (sliced)
- 4 cups spring mix
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Defrost frozen shrimp according to the packaged instructions
- Place the shrimp in a mixing bowl
- Stir in the following ingredients: red onion, tomato, cilantro, lime juice
- Mix well and season to taste with salt and pepper
- Optional: Serve on top of spring mix or in a lettuce wrap
Asian Salmon Salad
Asian salmon salad is a take on tuna salad over a bed of fresh greens topped with corn, edamame, and cherry tomatoes with sesame ginger vinaigrette drizzled over top. This super simple no cook meal prep recipe is a favorite for lunches. The fresh vegetables balance out the salmon, mayonnaise, and red onion which packs a flavorful punch that is sure to be unique in your meal routine. This is a perfect summer time meal that can be eaten chilled or at room temp and takes no time to prepare when meal prepping or at lunch when you’re eating.
This is a perfect recipe for anyone that loves tuna or chicken salad and is looking for a new twist on it. The salty, buttery flavor of the salmon pairs perfectly with the sesame ginger vinaigrette for a light meal that fills you up quickly. It’s also a great source of protein and a way to sneak greens into your meals if you’re not a fan of the flavor of green vegetables.
Asian Salmon Salad
Equipment
- knife
- cutting board
- spatula
- mixing bowl
Ingredients
- 6 oz packaged pre-cooked salmon
- 2 tbsp mayonnaise
- 1/4 cup diced red onion
- 1/4 cup chopped green onions
- 1/8 tsp salt
- 1/8 tsp pepper
- 1 each lime
- 1 cup corn (frozen or canned)
- 1 cup edamame beans
- 1/2 cup cherry tomatoes
- 4 cups spring mix salad
- 1 oz nori seaweed
- 4 tbsp sesame ginger vinaigrette
Instructions
- Dice the red onion, chop the green onion, slice the lime, defrost corn if frozen
- Remove the salmon from the package and place it in the mixing bowl
- Stir in the following ingredients: mayo, red onion, green onion, and lime juice
- Mix well and season to taste with salt and pepper
- Add the salmon salad on top of the spring mix salad. Top off the salad with corn, edamame, cherry tomatoes, and nori seaweed
- Drizzle the salad with a sesame ginger vinaigrette
Sesame Ginger Turkey Meatballs and Squash Noodles
Sesame Ginger Turkey Meatballs and Squash Noodles
Equipment
- knife
- cutting board
- spatula
- saute pan
Ingredients
- 12 oz pre-cooked turkey meatballs
- 10 oz butternut squash noodles
- 1 each red bell pepper (diced)
- 1 tbsp green onions (chopped)
- 2 tbsp sesame ginger vinaigrette dressing
- 1 tbsp coco aminos (soy sauce)
- 1 tbsp olive oil
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
Instructions
- Heat the meatballs according to the packaging instructions (either in boiling water, the microwave, or oven)
- Add olive oil to a saute pan on medium-high heat
- Saute the red bell peppers until they have softened. Then add the squash noodles. Toss the squash noodles around for 3 to 5 minutes
- Season the squash noodles with garlic powder, salt, and pepper
- Remove the noodles from the pan, and use the same pan to add the meatballs
- Add the sesame ginger vinaigrette and soy sauce to the meatballs and mix well. Garnish with the green onions at the end. Serve the meatballs on top of the squash noodles
Southwest Chicken Skillet
Southwest Chicken Skillet
Ingredients
- 12 oz chicken tenderloins
- 1/2 cup white onions
- 1 each bell pepper
- 1 each yellow squash
- 1 each zucchini
- 1/2 cup cherry tomatoes
- 1 cup corn (canned or frozen)
- 2 tsp chili powder
- 2 tsp cumin
- 2 tsp garlic powder
- 1 tsp oregano
- 2 tsp salt
- 2 tsp pepper
- 1-2 tbsp olive oil
Instructions
Pre-Cook (Mise En Place):
- Gather your equipment: skillet/wok, tongs, cutting board, knife
- Slice the onions and bell peppers into thin strips, slice yellow squash and zucchini into half coins, slice cherry tomatoes in half, chop cilantro
- Pre-heat skillet to medium to high heat
Cooking Method:
- In a skillet, add 1 tbsp of olive oil, and saute the white onions until they have softened and appear translucent
- Add the chicken tenderloins and let them cook on each side for about 3 to 5 minutes until the edges turn opaque and white. Add some of the seasoning and stir well.
- Add the rest of the veggies and continue to add the rest of the seasonings. Mix well. Let the mixture cook for another 3 to 5 minutes
- Add the corn, the fresh cherry tomatoes, and cilantro at the very end
Cheesesteak Lettuce Wraps
Cheesesteak Lettuce Wraps
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 12 oz thinly sliced beef
- 1 each orange bell pepper (sliced)
- 1/2 each red onions (sliced)
- 2 each sliced cheese (any kind)
- 1/8 tsp oregano
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Instructions
- Preheat the oven to 400 F degrees
- Toss the bell peppers with olive oil, salt and pepper and place in a baking sheet. Roast for 15-20 minutes until tender
- Pre-heat the saute pan to medium to high heat, and add the thinly sliced beef, tossing occassionaly, until browned (5 to 7 minutes). Season with the oregano, garlic powder, paprika, and salt and pepper to preferred taste
- Remove the roasted veggies from the oven and set aside
- Get one romaine lettuce leaf and place the cheese on the bottom. Add the cheesesteak on top, and then layer it with the peppers and onions
Tilapia with Mango Salsa
Tilapia with Mango Salsa
Equipment
- knife
- cutting board
- saute pan
- spatula
Ingredients
- 12 oz tilapia
- 1 each mangos (diced)
- 1/4 each red onions (diced)
- 1/4 cup cilantro (chopped)
- 1/4 cup cherry tomatoes (sliced)
- 1 each lime
- 1 tbsp olive oil
- 1/4 tsp paprika
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/8 tsp pepper
Instructions
- Season the tilapia with paprika, garlic powder, salt, and pepper
- In a saute pan add olive oil on medium-high heat and pan-fry the tilapia on each side for 5 to 7 minutes until golden brown.
- In a bowl, mix together the red onion, cherry tomatoes, mango, and cilantro
- Remove the tilapia from the pan and top it off with the mango salsa
Citrus Baked Salmon with Sautéed Spinach
Citrus Baked Salmon with Sautéed Spinach
Ingredients
- 1 lb salmon
- 1/4 tsp paprika
- 1/4 tsp onion powder
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1/4 tsp pepper
- 1 tbsp olive oil
Spinach
- 8 cups baby spinach
- 1 cup cherry tomatoes (sliced)
- 1/4 tsp garlic powder
- 1/4 tsp salt
- 1 tsp olive oil
Mandarin Orange Sauce
- 1 cup mandarin oranges (drained)
- 2 tbsp coco aminos (or soy sauce)
Instructions
Salmon
- Preheat your oven to 400F
- Season the salmon with paprika, garlic powder, onion powder, and salt and pepper covering the whole surface area of the salmon
- Place the salmon on a sheet pan. Drizzle it with half of the olive oil and place it in the oven for 12-15 minutes until it cooks through
Spinach
- While the salmon is cooking, add oil to a saute pan on medium-high heat and saute the spinach until wilted. Season with garlic powder and salt and pepper
- Once the spinach softens, add the cherry tomatoes
- Remove from the pan and set aside in a serving dish
Mandarin Orange Sauce
- Add more oil to the pan and add the mandarin oranges to the saute pan on medium heat and cook until the juices thicken (about 3 to 5 minutes). Season with garlic powder, paprika, and coco aminos. Add salt and pepper to preferred taste
- When the salmon is finished cooking remove it from the oven and place on a serving dish. Serve with the sauteed spinach and top it off withT the mandarin orange sauce
One Pan Taco Rice
Equipment
Ingredients
Instructions