Spring Sheet Pan Dinner
Anyone else knee deep in spring cleaning? I've been cleaning out the closets, checking things off my to-do list and it feels great! Why am I still holding on to pants that are capris on my son? lol!
Just like it’s important to periodically deep clean and purge unnecessary clutter around the house, it’s helpful to reevaluate your meal planning, shopping and food prepping routine too. Here are a few simple steps for spring cleaning your cooking routine as we head into this new season.
Step 1: Take inventory of your pantry
It might sound scary, but now’s the time to venture into the depths of the pantry to see exactly what you have, then strategize how to use it (or if needed, toss it!). I know I'm guilty of an unorganized pantry, things get thrown in there and before I know it I have 4 boxes of open crackers!
Save money as you work through shelf-stable items before purchasing duplicates and remember to re-stock those healthy staples that make fast weeknight meals, like my Spring Sheet Pan dinner. Some of my favorite items I always keep in stock are canned tomatoes, coconut milk, vegetable broth and nutrient-rich whole grains like quinoa.
Step 2: Embrace seasonal produce
One simple way to get out of a cooking rut is to switch up your go-to fruits and vegetables based on the season. Strawberries, asparagus, radishes are just some of the many in-season fruits right now. Brighten a salad by adding fruit to it! I personally love spinach and strawberries with a balsamic dressing, add a crunch of slivered almonds and sprinkle of feta or goat cheese and that's a yummy lunch! A simple side dish at dinner is grilled veggies.
Step 3: Find a meal planning method that actually works.
Remember that meal planning is key to staying on track with healthy living goals so if your current setup isn’t working, it might be time to switch gears. Make it a goal to find an approach that feels doable -- and more importantly, sustainable -- in the long term. If this is something you struggle with, you might consider outsourcing. Try my meal planning program www.plantablepalate.com/plantable-palate-kitchen to learn how to save time so you can focus on improving your culinary skills and enjoying home-cooked meals over endless recipe searching.
Dedicating time to freshen up your cooking routine can produce results that last. A simple, well-planned menu and well-stocked pantry will reduce your stress in the kitchen and limit the need for takeout. Set yourself up for success - which step will you tackle first?
Spring Veggie Sheet Pan Dinner
4 cup sweet potato, cubed swap for yukon gold potato
1 cup of radishes chopped
1 medium onion, cut into 1/8's
4 cup broccoli, florets
1 lb green beans, trimmed
1 1/2 lb boneless skinless breasts, cut into strips (optional: swap out chicken for tofu!)
1 clove garlic, minced
2 Tbs olive oil
1/4 cup balsamic vinegar
1 Tbs maple syrup
2 Tbs rosemary, fresh, chopped
salt, to taste or to taste
black pepper, to taste
Preheat oven to 425°F.
Peel and cube squash into 1" cubes.
Peel and slice onion into 1/4's and then again to create 1/8 wedges.
Chop broccoli into florets and trim green beans.
Cut chicken breasts into strips.
Place squash cubes and onion in bowl and toss with 1 tablespoon olive oil. Season with a sprinkle salt and pepper.
Place on parchment lined sheet and roast in oven for about 20 minutes.
Meanwhile, make balsamic glaze. Add balsamic vinegar garlic, rosemary, 1 tablespoon oil, salt, and pepper to a mason jar and shake vigorously. You can also whisk together.
When squash is done remove from oven and nestle chicken breasts among vegetables, Add broccoli and green beans to pan and drizzle chicken and all vegetables with glaze.
Return pan to oven and bake until chicken is just done and reaches 165°F internal temperature, about 15-20 minutes.