Weekends should be special. A much needed “me time” is essential for everyone’s well-being, even for those with families. Given that, we want to make weekends special by cooking delicious meals, yet not spend too much time in the kitchen. With a Kitchenatics baking sheet, cooking a sheet pan dinner is definitely made easier.
There are times when I prepare a lavish meal on Sundays, when I’m well-rested. Even my hubby takes time to smoke or grill some meat. However, there are days when we just want to relax and have a good meal without the fuss. That’s where these sheet pan dinners come in handy. Just toss all the ingredients together in a baking sheet and let them roast in the oven.
Sheet Pan Dinner Ideas You Should Try
Sheet pan dinners have always been a lifesaver. You could easily make them and let them cook while you attend to other tasks. They are also extremely helpful when you have surprise guests.
One of the famous sheet pan dinner recipes that I made is this Stuffed Chicken with Spinach and Bacon. A friend of mine dropped by with her son. I had already cooked something for lunch but decided that it won’t be enough so I made this recipe. As we were eating, my friend looked at her son and had this surprised look on her face. Later, she told me that her son hated veggies, especially spinach. So she was really surprised that her son did not give a fuss. When asked later on how he liked the spinach, his son said, “Oh, if you cook spinach like that, Mom, I wouldn’t notice.” So I gave her the recipe.
Another famous recipe is my Keto-friendly Bacon and Asparagus. I had a guest who was strictly on the Keto diet and we invited her over for dinner. I totally forgot that she was on the Keto diet so I didn’t have time to go to the grocery. Good thing I had some asparagus and bacon stocked up so I made her these. She totally loved it and said that she would definitely add this to her meal plan.
Sheet Pan Dinner Crispy Tofu Teriyaki with Broccoli
- 1 block tofu extra firm
- 3 tbsp olive oil extra virgin
- 2 tsp soy sauce you can also use low-sodium soy sauce or tamari
- 2 tsp cornstarch
- 3 cups broccoli florets
- 1/2 tsp olive oil
- Kosher salt and freshly ground black pepper to taste
For the Teriyaki Sauce:
- 1/3 cup soy sauce or low sodium tamari or soy sauce
- 3 tbsp water
- 2 tbsp maple syrup
- 2 tbsp rice vinegar
- 1 clove grated garlic
- 1/2 tsp sriracha
- 1/4 tsp ground ginger
- 1 tsp cornstarch mixed with 1 tsp water
- Drain the tofu and place it between 2 plates. Place something heavy on it to squeeze out the excess moisture. Let it rest for about 15 to 30 minutes.
- Preheat your oven to 400 °F. Get your baking pan and apply cooking spray.
- While waiting for the tofu, prepare the teriyaki sauce. Combine all the sauce ingredients in a sauce pan over medium-high heat, except the corn starch mixture. Bring to a boil then add the cornstarch mixture. Reduce heat to medium, mix well until the sauce thickens.
- When the tofu is ready, cut it into cubes. Place it in a bowl and toss it with 1 1/2 teaspoons olive oil, 2 teaspoons soy sauce, and 2 teaspoons corn starch. Toss well to combine.
- Arrange the tofu in an even layer into one half of the baking pan.
- In the same bowl, add the broccoli florets and mix it with 1 1/2 teaspoons olive oil and season with salt and pepper. Toss well to combine.
- Arrange the brocolli florets evenly on the other half of the baking sheet.
- Bake for 24 minutes. Toss the tofu and broccoli halfway into cooking.
- When the tofu and broccoli are cooked, the tofu should be golden and crispy, transfer to a bowl and toss with the teriyaki sauce.
- Serve with white or brown rice.