Whole30 Sheet Pan Meals for Multi-Taskers

March 4, 2018

 Photo cred: HappenedbyChance

 

Adelaide is finally 5 months old and life with her is getting to be more and more fun! She's still sleeping through the night, sitting up, and taking fewer and longer naps during the day. Her longer naps and ability to be entertained by toys (see my post about things that keep her smiling) means that we are able to do more as a family, a be a bit more productive, too .

 

We're still working on the Whole30 (more like being Whole30-ish), and while we have more time to make dinners, we have started to really get into a groove of working out daily and moving away from long days of meal prep to quicker, faster meals with left overs. Our solution to more time together, less time cooking and weighing less is simple: sheet pan suppers!! 

 

My favorite recipes are below. I hope they are helpful! I heard a lot of feedback from folks about worrying that meal prep takes too much time. I've found this to be the best way to meal prep AND have more time back - be it to play with babies, doggies, exercise or just adventure in general!

 

1. Lemon Chicken & Broccoli (serves 4)- 

Ingredients:

- 2, 8oz chicken breasts

- 2, 5oz broccoli florets (in the bag if you can)

- 1 lemon

- 2 tbsp olive oil

- Salt and pepper to taste

 

Slice lemon thinly. Slice unfrozen chicken breasts into strips. Place broccoli florets, chicken slices and lemon on a baking sheet. Sprinkle olive oil, salt and pepper to taste on top. Bake at 350 for 45 minutes. Separate into 4 servings and enjoy!

 

2.  Power Bowls (serves 4) - 

Ingredients:

- 8 hardboiled eggs

- 2, 5oz broccoli florets (in the bag if you can)

- 2, 5oz cauliflower florets (in the bag if you can)

- 6 large carrots

- 1 red onion

- 4 tbsp dijon mustard

- 4 tsp white vinegar

- 4 tsp olive oil

- Salt and pepper to taste

 

Chop the carrots loosely. Slice the onion into quarters and slice thinly. Place sliced carrots, onion,  broccoli, and cauliflower on tray and sprinkle with 2 tbsp olive oil, and salt and pepper to taste. Bake in oven at 400 for 30 minutes. 

 

Meanwhile, mix the remaining 2 tbsp olive oil with the white vinegar and Dijon to create a dressing. 

 

Once baked, take veggies out and place into 4 Tupperware with 2 peeled hard-boiled eggs each and 1/4 of the dressing. Enjoy!

 

 

3.  Sheet Pan Flank Steak with Salsa Verde (serves 4)

Ingredients:

- 1 lb flank steak, trimmed

- 1 tsp salt

- 3/4 tsp black pepper

- 6 tbsp extra-virgin olive oil

- 1 lb broccoli heads florets (again, get the package of florets at the grocery store)

- 1 red onion, sliced into wedges

- 1/4 c chopped fresh parsley

- 3 tbsp red wine vinegar

- 1 1/2 tbsp chopped oregano

- 1 tbsp capers

- 1/4 tsp red pepper

 

Preheat broiler and place a baking sheet in oven while it reheats. Sprinkle steak with 1/2 tsp salt and pepper. Carefully, remove pan from oven and add 1 tbsp oil to pan to coat. Add steak to pan and broil 5 min.

 

Remove pan from oven and turn over. Add 1 tbsp oil to pan around the steak. Arrange broccoli and onion around the steak and sprinkle the vegetables with 1/4 tsp salt and 1/4 tsp pepper. Return pan to oven and broil until a thermometer in steak shows 140 degrees (About 5 min). Take steak out and keep broiling vegetables for another 5 minute. 

 

Whisk the remaining 1/4 tsp salt, 1/4 c oil, parsley, vinegar, oregano, capers and red pepper into a bowl. Spoon it over the steak and serve with the veggies. Divided into 4 Tupperware and serve!

 Photo cred: Cooking Light 

 

 

 

 

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