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.

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?

No Bake Sheet Pan Dinner(serves 2)

Serves 2     adjust servings

 

Ingredients

  • 1/2 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.

 

by

Recipe Notes

 

by Diane Boyd

recipe-redux-linky-logo

Huevos Rancheros Breakfast Skillet

Boost your a.m. protein intake with a breakfast skillet made in under 15 minutes.
If you’re like most Americans, your protein intake for breakfast is typcially inadequate. Maybe you’ve never been in the habit of  starting your day with breakfast, or  grabbing something as you dash out the door is all you’ve ever been able to make time for. Take note: Having a few key ingredients on hand can help your score a savory breakfast brimming with that ALL  important macronutrient responsible for building and repairing muscle! Don’t underestimate the prower of protein, it also helps with weight loss and can keep you  feeling full longer.

Today’s recipe redux theme , Rise and Shine with a Savory Breakfast,  aligns with the trend of protein packed breakfasts!  We’re showcasing new healthy takes on eating savory or dinner-inspired dishes for breakfast like egg burritos, beans and rice. Here’s mine made with soy chorizo, fired roasted tomatoes, black beans and farm fresh eggs.

A single serving made in a cast iron skillet provides: 430 calories, 29 grams protein, 9 grams fat, 37 grams carbohydrate, 10 grams fiber.

If you liked this post, you may also be interested in my post  10 Reasons Why You Should Care About Muscle Maintenance. Be sure to see how my colleagues are packing protein into  savory breakfast recipe ideas by visiting the  links at the bottom of this post.

 

Huevos Rancheros Breakfast Skillet (serves 1)

 

Ingredients

  • 1 teaspoon canola oil
  • 1/3 cup soy crumbles chorizo style
  • 1/4 cup black beans
  • 1/2 cup fired roasted tomatoes
  • 1 egg
  • black pepper to taste

Instructions

  1. 1. Preheat oven to 400 degrees F.
  2. 2. Heat 1 teaspoon of canola oil in a 6 inch cast iron skillet over medium heat.
  3. 3. Add soy chorizo crumbles, black beans, and fire roasted tomatoes. Stir to combine and cook until heated. Remove from heat; make a hole in the center of salsa mixture with spoon.
  4. 4. Separate egg, dropping white into the hole made in the center of salsa. Add yolk on top of egg white. Place skillet in oven and bake for about 8 minutes or until egg is cooked. Add pepper to taste. Serve immediately.

by

Recipe Notes

 

Nutrition Facts
Serving Size
Amount Per Serving As Served
Calories 430 kcal Calories from fat 81 grams
% Daily Value
Total Fat 9 g 14%
Saturated Fat 5g 25%
Cholesterol 178mg 59%
Sodium 314mg 13%
Carbohydrate 37g 12%
Dietary Fiber 10g 40%
Sugars 3g
Protein 29 g

Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs:

Calories 2000
Total Fat Less than 65g
Sat Fat Less than 25g
Cholesterol Less than 300mg
Sodium Less than 2,400mg
Total Carbohydrate 300g
Dietary Fiber 25g

recipe-redux-linky-logo

Social media & sharing icons powered by UltimatelySocial