No Bake Sheet Pan Dinner

Leftover bbq shrimp, tempeh, raw veggies, grilled pita wedges and seasonal fruit served with pesto hummus is a healthy take on the classic antipasti platter but with less meat and cheese.

Pesto topped hummus surrounded by leftover barbeque shrimp and tempeh,   raw veggies, grilled pita wedges, watermelon and a few olives is a one way to enjoy a sheet pan dinner without turning on the oven.

Preparing most meals for two (my husband and myself), has resulted in an ultra casual dining attitude. Often times, our evening meal is more of a snack plate than  anything else. But that doesn’t mean it’s not healthy, filling or satisfying. Today’s post is my take on the Recipe Redux theme: sheet pan dinners. Inspired by Cooking Light’s, ‘The Moveable Feast’,   I took half a sheet pan, lined it with lettuce, added something for dipping to encourage veggie eating ( bowl of pesto hummus is a winner in my house)  and piled on raw veggies, leftover bbq shrimp and tempeh , grilled pita wedges , olives and a few watermelon slices. Basically, I used up what I had in the refrigerator. As you see, summer produce is still going strong around here!

I like that it  gives me the the freedom to breakout of the ‘eating at the kitchen table routine’. We’re squeezing the life out of  summer and enjoying it outside. When the weather turns too cool to eat outside, it would be a great meal to serve while catching up on your latest Netflix stream (I’m hook on Parenthood)  or tailgating at your coffee table while cheering  for your team. Below is the  recipe for how  I built my no bake sheet pan dinner. Be sure to check out the links at the bottom of this post to see how my colleagues are preparing sheet pan dinner recipes.

How do you like to  make a weeknight dinner special? What’s your latest Netflix obsession?

 

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No Bake Sheet Pan Dinner

Pesto topped hummus surrounded by leftover barbeque shrimp and tempeh,   raw veggies, grilled pita wedges, watermelon and a few olives is a one way to enjoy a sheet pan dinner without turning on the oven.

  • Author: Diane Boyd
  • Prep Time: 10
  • Total Time: 10
  • Yield: 2 1x
Scale

Ingredients

  • 1/4 cup Hummus
  • 2 tablespoons pesto
  • 1/2 head Romaine , cleaned and separated
  • 2 ounces  leftover grilled shrimp
  • 2 ounces tempeh
  • 6 radishes
  • 1 cup baby carrots
  • 1 yellow bell pepper cut into strips
  • 2 watermelon slices ( about 1 cup)
  • 3 olives
  • 1 grilled pita cut into wedges

Instructions

Line a sheet pan with lettuce leaves. Scoop hummus into a  bowl or platter .  Place hummus  on sheet pan and surround with remaining cold ingredients.

Nutrition

  • Serving Size: 1/2 platter
  • Calories: 310
  • Sugar: 11 grams
  • Sodium: 610 mg
  • Fat: 14 grams
  • Saturated Fat: 2.5 grams
  • Trans Fat: 0 grams
  • Carbohydrates: 30 grams
  • Fiber: 4 grams
  • Protein: 19 grams
  • Cholesterol: 55 mg

 

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Grilled Chicken with Cheddar and Berry Coulis

Cabot Cheddar Cracker Cut slices paired with a berry coulis makes a great appetizer with or without the cracker or an amazing topping for a grilled chicken breast.Grilled Chicken with Cheddar and Berry Coulis
Disclosure: I received free samples of Cabot Cheddar Cracker Cut Slices as mentioned in this post. I was not expected to write this review nor was I compensated for my time. Opinions are my own,

Summer should  be easy. ..as in air dried hair, bare feet, and cut offs. Summer meals should match the carefree spirit we embrace this season. I’m happy to share that the  good folks at Cabot agree and are making summer effortless with  their award winning cheese in packages of 26 cracker cut slices. No slicing required!  So open a package and make an appetizer with or without the cracker! Here’s my first attempt … Cabot Vermont Seriously Sharp  Cheddar paired with my berry coulis and topped with a sprig of cinnamon basil..

I also used 2 of these  Cabot cracker cuts on my latest grilled entree that combines fresh cinnamon basil, berries and cheddar over grilled chicken.  What’s not to love about this?

 

Grilled Chicken with Cheddar and Berry Coulis

by Diane Boyd

Ingredients (serves 2)

  • 2 (6 ounce) boneless skinless chicken breasts
  • 1 1/2 tablespoon fresh lemon juice
  • 1 1/2 tablespoon extra virgin olive oil
  • 1/4 teaspoon coarse sea salt
  • 1/8 teaspoon freshly ground black pepper
  • 4 slices Cabot Seriously Sharp Cheddar Cracker Cut Slices
  • 4 tablespoons berry coulis
  • cinnamon basil for garnish

Instructions

1. Place each chicken breast between sheets of wax paper and pound to 1/2 inch thickness with a mallet or rolling pin

2. Combine lemon juice , olive oil, salt and pepper in a small bowl, stirring with a whisk. Place chicken breasts in a zip lock plastic bag. Add juice mixture to bag. Seal bag and turn to coat chicken evenly. Place in refrigerator for 30 minutes.

3. Heat grill. Place chicken on grill rack coated with cooking spray. Cook about 5 minutes per side or until done, adding 2 cheddar cheese slices to each breast during the last few minutes of grilling.

4.When cheese is melted, remove chicken from grill and top with berry coulis and cinnamon basil.

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