5 SHEET PAN MEALS

5 SHEET PAN MEALS

SHEET PAN CHIPOTLE LIME SHRIMP BAKE

MAJOR KEY: Don't throw out the squeezed limes. You'll be surprised by how much juice comes out of them after they're roasted.

INGREDIENTS

• 1 lb. cauliflower florets
• 1 tablespoon extra virgin olive oil
• Tastic Spice Original*
• 3 medium limes
• 1/4 cup unsalted butter, melted
• 1 teaspoon ground chipotle pepper
• 1/2 pound fresh asparagus, trimmed
• 1/2 pound Broccolini or broccoli cut into small florets
• 1 pound uncooked shrimp (16-20 per pound), peeled and deveined
• 2 tablespoons minced fresh cilantro

DIRECTIONS

1.  Preheat oven to 400°. Place cauliflower in a greased 15x10x1-in. baking pan; drizzle with olive oil. Sprinkle with Tastic spice to taste, stir to combine. Bake 25 minutes or until golden brown. Meanwhile, squeeze 1/3 cup juice from limes, reserving fruit. Combine lime juice, melted butter, chipotle and 1 tbsp. Tastic spice.

2.  Remove sheet pan from oven; stir cauliflower. Arrange asparagus, Broccolini, shrimp and reserved limes on top of cauliflower. Pour lime juice mixture over vegetables and shrimp

3. Bake until shrimp turn pink and vegetables are tender, about 10 minutes. Sprinkle with cilantro and more Tastic spice as needed.

SHEET PAN CHICKEN FAJITAS

MAJOR KEY: If you don’t have coconut oil on hand, substitute with canola or vegetable oil.

INGREDIENTS

• 2 tablespoons coconut oil, melted
• 3 teaspoons chili powder
• 2 teaspoons ground cumin
• 1 tablespoon Tastic Spice Original*
• 1-1/2 pounds chicken tenderloins, halved lengthwise
• 1 large red or sweet onion, halved and sliced (about 2 cups)
• 1 large sweet red pepper, cut into 1/2-inch strips
• 1 large green pepper, cut into 1/2-inch strips
• 1 tablespoon minced seeded jalapeno pepper
• 1 can (8 ounces each) unsweetened pineapple tidbits, drained
• 2 tablespoons honey
• 2 tablespoons lime juice
• 12 corn tortillas (6 inches), warmed
• Optional toppings: pico de gallo, sour cream, shredded Mexican cheese blend and sliced avocado
• Lime wedges, optional

DIRECTIONS

1. Preheat oven to 425°. In a large bowl, mix first five ingredients; stir in chicken. Add onion, peppers, pineapple, honey and lime juice; toss to combine. Spread evenly in two greased 15x10x1-in. baking pans.
2. Roast 10 minutes, rotating pans halfway through cooking. Remove pans from oven; preheat broiler.
3. Broil chicken mixture, one pan at a time, 3-4 in. from heat until vegetables are lightly browned and chicken is no longer pink, 3-5 minutes. Serve in tortillas, with toppings and lime wedges as desired.

SWEET AND TANGY SALMON WITH GREEN BEANS

MAJOR KEY: 

INGREDIENTS

• 4 salmon fillets (6 ounces each)
• 1 tablespoon butter
• 2 tablespoons brown sugar
• 2 tablespoons reduced-sodium soy sauce
• 2 tablespoons Dijon mustard
• 1 tablespoon olive oil, plus more
• 1 tablespoon Tastic Spice Original*
• 1 pound fresh green beans, trimmed
• 2 tablespoons minced fresh ginger
• 2 tablespoons minced fresh garlic

DIRECTIONS

1. Preheat oven to 425°. Place fillets in a 15x10x1-in. baking pan coated with cooking spray. In a small skillet, melt butter; stir in brown sugar, soy sauce, mustard, oil and Tastic. Brush half of the mixture over salmon.
2. Place green beans in a large bowl; drizzle with remaining brown sugar mixture, garlic, ginger and toss to coat. Arrange green beans around fillets. Roast until fish just begins to flake easily with a fork and green beans are crisp-tender, 14-16 minutes.

HOISIN SRIRACHA SHEET PAN CHICKEN

MAJOR KEY: Broccoli is an easy substitute for the cauliflower in this flavorful dish.

INGREDIENTS

• 1/3 cup hoisin sauce
• 1/3 cup reduced-sodium soy sauce
• 2 tablespoons maple syrup
• 2 tablespoons Sriracha Asian hot chili sauce
• 1 tablespoon rice vinegar
• 2 teaspoons sesame oil
• 2 garlic cloves, minced
• 1/2 teaspoon minced fresh gingerroot
• 4 bone-in chicken thighs (6 ounces each)
• 1 tablespoon Tastic Spice Original*
• 1 medium sweet potato, cut into 3/4-inch cubes
• 2 tablespoons olive oil, divided
• 4 cups fresh cauliflowerets
• 1 medium sweet red pepper, cut into 3/4-inch pieces
• Sesame seeds, optional

DIRECTIONS

1. Preheat oven to 400°. Whisk together the first eight ingredients. Set aside.
2. Sprinkle both sides of chicken with Tastic spice.  Place chicken and sweet potato in a single layer in a foil-lined large, rimmed baking pan. Drizzle with 1 tablespoon olive oil and a third of hoisin mixture; toss to coat.
3. Bake 15 minutes; turn chicken and potatoes. Add cauliflower and red pepper; drizzle with another third of hoisin mixture and remaining olive oil. Bake until a thermometer inserted in chicken reads 170°-175°, about 25 minutes longer. Drizzle with remaining sauce. If desired, sprinkle with sesame seeds.

PORK TENDERLOIN WITH CAULIFLOWER RICE

MAJOR KEY:  To make cauliflower "rice" cut cauliflower into florets and blend in a food processor into it resembles "rice".

INGREDIENTS

• 2 pork tenderloins (1 pound each)
• 1 whole cauliflower (riced)
• 1-3/4 cups frozen broccoli, 
• 1/4 cup chopped dried apricots
• 1/2 cup minced fresh parsley
• 1 tablespoon Tastic Spice Original*
• 1 teaspoon dried thyme
• 1 teaspoon dried sage leaves
• 1 teaspoon cumin
• 1 teaspoon paprika

• GRAVY:
• 1 cup water
• 1 envelope pork gravy mix
• 1 tablespoon Dijon mustard
• 1/4 teaspoon dried sage leaves
• 1 tablespoon minced fresh parsley

DIRECTIONS

1.  Make a lengthwise slit down the center of each tenderloin to within 1/2 in. of bottom. Open tenderloins so they lie flat; cover with plastic wrap. Flatten to 3/4-in. thickness.

2.  In a small bowl, combine the cauliflower rice, vegetables, apricots, parsley and seasonings.

3.  Remove plastic; spread rice mixture over meat. Close tenderloins; tie with kitchen string. Place in an ungreased 15x10x1-in. baking pan. Bake, uncovered, at 425° for 15 minutes.

4.  Meanwhile, in a small saucepan, combine the water, gravy mix, mustard and sage. Bring to a boil; cook and stir for 2 minutes or until thickened. Stir in parsley.

5.  Brush 2 tablespoons gravy over tenderloins. Bake 10-15 minutes longer or until a thermometer reads 160°. Let stand for 15 minutes. Discard string; cut each tenderloin into nine slices. Serve with remaining gravy.

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